| 摘要 |
PURPOSE:To obtain seasoned sporophyll of sea mustard having antiseptic effect from sporophyll of sea mustard having low degree of utility, by subjecting sporophyll of sea mustard to food processing operation such as washing with water, drying, cutting, etc., spraying it with an aqueous solution of an organic acid such as acetic acid, citric acid, etc., and sprinkling seasoning flour on it. CONSTITUTION:Sporophyll of sea mustard collected from the root part of WAKAME seaweed is washed with water, and dried. When a total water content becomes 15-25wt%, the sporophyll of sea mustard is cut into a given shape in this state, redried, and sprayed with an aqueous solution of an organic acid such as acetic acid, citric acid, lactic acid, etc. The washing time is preferably 10-20sec. The sporophyll of sea mustard sprayed with the aqueous solution of an organic acid is aged for 24hr, blended with a saccharide such as D-sorbitol, maltitol, etc., and adjusted to 0.73-0.78 water activity value. It is then sprinkled with seasoning flour (e.g., seasoning prepared mainly from lactic acid and alanine), and adjusted to 20-30wt% total water content and 0.70-0.85 water activity value, to give the desired sporophyll of sea mustard. |
