| 摘要 |
PURPOSE:To obtain a food material having a flavor unique to laver and sweetness without grassy smell, bitterness and bad taste of the laver, by heat-treating dried laver within a specific temperature range, and extracting the heat-treated laver with hot water. CONSTITUTION:Dried laver is heat-treated with hot air, preferably at 100-200 deg.C for 20-60min. 5-20pts. water is added to 1pts. dried laver after the heat treatment to extract the laver at >=60 deg.C for 1-10hr. The resultant extract is then filtered, and the filtrate is concentrated to dryness under ordinary or reduced pressure. The resultant residue is then pulverized to give the aimed powdery chocolate food material. An edible extender component, e.g. wheat flour, rice flour, gelatin or agar, may be added and mixed thoroughly with the above- mentioned extract and the resultant mixture may be formed into a suitable shape as desired. |
