METHOD FOR IMPROVING LAVER QUALITY

PURPOSE:To prepare a laver product having high quality at a low cost, by removing sundry seaweeds attached to raw laver using a proteinase produced by Aspergillus melleus. CONSTITUTION:A high-quality laver product can be prepared by treating raw laver collected from sea with a proteinase produced by...

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Bibliographic Details
Main Authors NAKA SHINZABURO, KITO KUNIYASU, SHIBATA TAKESHI, TAKAMI KENICHI
Format Patent
LanguageEnglish
Published 19.10.1989
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
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Summary:PURPOSE:To prepare a laver product having high quality at a low cost, by removing sundry seaweeds attached to raw laver using a proteinase produced by Aspergillus melleus. CONSTITUTION:A high-quality laver product can be prepared by treating raw laver collected from sea with a proteinase produced by Aspergillus melleus, thereby removing sundry seaweeds from the laver.
Bibliography:Application Number: JP19880088392