PRODUCTION OF FUNCTIONAL LAVER HAVING EFFECT OF IMPROVING GOOD HEALTH AND EFFICACY OF GARLIC AS WELL AS CHARACTERISTIC TASTE, COLOR AND FLAVOR OF LAVER AND GARLIC BY SPRINKLING GARLIC POWDER OVER SEAWEEDS PLACED ON LAVER NET FRAME

摘要

PURPOSE: A method of making functional laver by washing seaweeds with garlic juice and then sprinkling garlic powder over seaweeds placed on a laver net frame is provided. The product is rich in nutrients and effective in improving good health and has efficacy of garlic as well as characteristic taste, color and flavor of laver and garlic. CONSTITUTION: The functional laver contains 2 to 10% by weight of garlic, based on the total weight of the laver. In the process for producing the functional laver, seaweeds are cut to a predetermined size, washed with garlic juice, hang on a rectangular laver net frame to form into the shape of a sheet and then sprinkled with a suitable amount of garlic powder. Thereafter, the seaweed is dehydrated, dried and separated from the rectangular laver net frame. In the stage between the dehydration and drying, the seaweeds are washed with garlic juice.