Method for remove a seaweed off-flavor on sea mustard using swelling pretreatment and sugar fermentation and sea mustard therefrom

摘要

The present invention relates to a method for removing seaweed smells by dipping and swelling sea mustard in a sodium hydrogen carbonate solution which is an alkaline swelling agent widely used as a food additive and by means of a sea mustard sugar fermenting scheme using first fermentation in which sugar is added in swelled sea mustard and second fermentation in which leaven and yeast are added. More specifically, the method uses a swelling scheme and a sea mustard sugar fermentation procedure. The swelling scheme ensures a condition suitable for fermentation by eluting and removing a predetermined amount of high viscosity alginic acid existing in sea mustard by dipping the sea mustard in a 3-7% sodium hydrogen carbonate solution for 3-10 minutes, and the sea mustard sugar fermentation procedure comprises: first fermentation in which sugar with respect to the weight of swelled sea mustard is mixed at a ratio of 30-60% and is agitated at a low temperature of 5-15C for 48-72 hours; and second fermentation in which leaven and yeast are further added to account for 0.5-2.5% with respect to the weight of the sea mustard and are agitated at a high temperature of 45C for 3-6 hours.