METHOD FOR PRODUCING TOASTED LAVER, AND TOASTED LAVER PRODUCED BY THE SAME

PROBLEM TO BE SOLVED: To provide a method for producing toasted laver having eumycetes not more than 300 CFU/g, and to provide the toasted laver. SOLUTION: This method for producing the toasted laver includes washing raw laver, making the laver in a sheet-like shape to form sheet-like laver, heating...

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Hauptverfasser:	OSUMI YUKIHIRO, SUGIYAMA YASUNOBU, NISHIMURA HIDEJI, OBATA TOSHINOBU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing toasted laver having eumycetes not more than 300 CFU/g, and to provide the toasted laver. SOLUTION: This method for producing the toasted laver includes washing raw laver, making the laver in a sheet-like shape to form sheet-like laver, heating the product to 30°C to 70°C by drying means, drying the product to have a moisture content of 1% to 13%, punching the sheet-like laver by punching means, and toasting the sheet-like laver by a heating means to have a surface temperature of 140°C to 250°C, and thus eumycetes are set to 300 CFU/g or less. COPYRIGHT: (C)2009,JPO&INPIT