| 摘要 |
PURPOSE:To obtain a sea tangle flavorous food, capable of preventing deterioration in taste, having excellent chewiness and rich in active ingredients, by drying a chopped sea tangle so as too provide a moisture content within a specific range. CONSTITUTION:A sea tangle chopped to 0.5-4cm length and 0.1-2mm width is dried so as to provide the moisture content thereof within the range of 1-6%, preferably 2.5-4.0% at <=150 deg.C temperature by using a dryer, such as hot-air dryer. A small amount of sea tangle having the size outside the ranges of 0.5-4cm length and 0.1-2mm width may be contained. However, if pieces of the sea tangle pieces outside the afore-mentioned ranges in a large amount are contained, chewiness and flavor are unfavorably markedly deteriorated. If the moisture content of the sea tangle after drying is below 1%, the sea tangle is readily pulverized and shape cannot be retained. On the other hand, if the moisture content exceeds 6%, taste of the sea tangle is readily deteriorated. |
