| 摘要 |
PURPOSE:To prepare a wakame seaweed-containing seaweed drink blended with flesh of ume(Japanese apricot), by increasing its deliciousness by use of both sea tangle powder and wakame seaweed pieces, improving its taste and color tone by the use of powdered green tea. CONSTITUTION:Tangle used for stock is washed with water, a large number of damages are made on both the surface and reverse of the tangle, and the tangle is soaked in tepid water for about 30min so that viscous liquid come out. The viscous liquid produced by soaking is removed from the sea tangle, and the liquid is blended with proper amount of dextrin and dried by a spray dryer to give finely divided sea tangle white powder. Wakame seaweed is wahed with water, fed to a dryer and dried at 65 deg.C until its water content becomes 6wt%. The seaweed is cut into about 1mm. wide, and sent to a crusher to give coarse wakame seaweed pieces square. 3wt% sea tangle powder is mixed with 3wt% wakame pieces, 2wt% beefsteak plant obtained conventionally, 2wt% flesh of ume, and 3wt% commercial powdered green tea with stirring, to give a blend which is mixed fully with 40wt% grape sugar, 40wt% purified salt, 6wt% sodium glutamate, and 1wt% citric acid. |
