| 摘要 |
PURPOSE:To provide a coagulated food keeping the taste, flavor and deliciousness of natural seaweed, by mixing a viscous liquid containing partially undissolved brown algae A in a sporadically dispersed state and finely cut pieces of a brown algae B, coagulating the mixture, and exposing with water. CONSTITUTION:A brown algae A (usually tangle) is dissolved partially with a chelating agent (e.g. sodium citrate, sodium phosphate, etc.) to obtain a viscous liquid containing fibrous or solid undissolved material dispersed sporadically therein. The escape of the taste, flavor and deliciousness of the natural brown algae can be decreased by leaving a part of the algae in the from of undissolved material. The viscous liquid is mixed with finely cut brown algae B (usually WAKAME seaweed), and the mixture is immersed in a solution of calcium chloride, etc. to effect the coagulation to fibrous, plate, or spherical form, and is exposed to water to remove the process chemicals. A coagulated food having excellent taste, flavor and deliciousness can be prepared by this process. |
