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
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creator OSUMI YUKIHIRO
SUGIYAMA YASUNOBU
NISHIMURA HIDEJI
OBATA TOSHINOBU
description 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
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subjects 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
title METHOD FOR PRODUCING TOASTED LAVER, AND TOASTED LAVER PRODUCED BY THE SAME
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