PROBLEM TO BE SOLVED: To provide a method for producing packed seaweed preventing discoloration and preservable while maintaining the flavor and aroma of raw seaweed.SOLUTION: Provided is a method for producing packed seaweed 10 performing: a packing step ST2 in which raw material seaweed M is packed into a pack 11 made of a synthetic resin and is vacuum-packed a heating step ST4 in which the raw material M is heated in a state of being packed, and enzyme in the raw material M is deactivated to stop the change into red of the raw material M a cooling step ST5 in which the raw material M is cooled as being in a packed state to prevent the change of the chlorophyll in the raw material M into green by overheating and a freezing step ST7 in which the raw material M is rapidly frozen in a packed state, in order.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】変色を防ぎ、生海苔の風味や香りを保ったまま保存可能なパック入り海苔の製法を提供する。【解決手段】 パック入り海苔10の製法であって、原料の海苔Mを合成樹脂製の袋11に詰めて真空包装する袋詰め工程ST2と、原料Mを袋詰め状態のまま加熱して原料M中の酵素を失活化することにより原料Mの赤色への変化を停止させる加熱工程ST4と、原料Mを袋詰め状態のまま冷却して原料M中の葉緑素が過加熱により緑色へ変化するのを防止する冷却工程ST5と、原料Mを袋詰め状態で急速凍結する凍結工程ST7と、を順次実施することを特徴とする。【選択図】図1
