PRESEVATION METHOD OF RAW ALGA AND PRESERVED FOOD OF RAW ALGA

摘要

PURPOSE: To provide an efficient preserving method of raw algae useful for the processed foods and the like, by contacting raw algae belong to the red algae (Rhodophytes) with a specific aqueous solution without harming their flavor, the feeling to the palate, and the color of laver leaves. ;CONSTITUTION: To preserve raw algae, red algae belong to Porphyra of Rhodophytes, or raw algae belong to brown algae such as a konbu (sea tangle) and a wakame seaweed (Undaria pinnatifida), are allowed in contact with an aqueous solution containing at least one or more component(s) selected from the group of an acid like acetic acid, lysozyme and E-polylysine (pH of which is favorably 6.5-2.0). Besides, the preserved foods are produced by contacting the raw algae to steaming water.;COPYRIGHT: (C)1995,JPO