SEASONED LAVER HAVING INHIBITED ACIDIFICATION THROUGH ADDITION OF ASCORBYL PALMITATE AND METHOD FOR PREPARING THE SAME

Disclosed is a seasoned laver, in which an optimal amount of ascorbyl palmitate as an antioxidant is added to a seasoned oil to inhibit acidification of oils and improve stability, and a method for preparing the same. In accordance with the method for preparing a seasoned laver, ascorbyl palmitate a...

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Bibliographische Detailangaben
Hauptverfasser:	CHOI, JUN BONG, LEE, SANG BUM, CHEON, HEE SOON, KIM, EUN JEONG, KANG, JI HYUN
Format:	Patent
Sprache:	eng ; fre
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:	Disclosed is a seasoned laver, in which an optimal amount of ascorbyl palmitate as an antioxidant is added to a seasoned oil to inhibit acidification of oils and improve stability, and a method for preparing the same. In accordance with the method for preparing a seasoned laver, ascorbyl palmitate as an antioxidant is added to a seasoned oil, to efficiently prevent acidification and quality variation of seasoned laver products by oil oxidation upon distribution and storage after preparing the seasoned laver, improve storability and expiration date of the seasoned laver and provide a sanitary and nutritiously safe seasoned laver. L'invention concerne un nori assaisonné, auquel une quantité optimale de palmitate d'ascorbyle est ajoutée en tant qu'antioxydant pour inhiber l'acidification des huiles et améliorer la stabilité, et son procédé de préparation. Selon le procédé de préparation d'un nori assaisonné, du palmitate d'ascorbyle est ajouté en tant qu'oxydant à un nori assaisonné, afin de prévenir efficacement l'acidification et la variation de qualité de produits de nori assaisonnés par oxydation des huiles pendant la distribution et le stockage après la préparation du nori assaisonné, d'améliorer la capacité de stockage et la date de péremption du nori assaisonné et de fournir un nori assaisonné sain et sans danger du point de vue nutritionnel.