This technology is a seaweed processing method that softens seaweed such as kelp, wakame, and ecklonia cava by blanching, firms the tissue by soaking it in a calcium solution, and sterilizes it through acid and heat treatment. Seaweed processed in this way maintains its original shape and texture while remaining shelf-stable at room temperature for an extended period.
With the rise of single-person households, the market for home meal replacements is growing, and demand for processed seaweed products is increasing globally. However, raw seaweed spoils easily at room temperature and loses its texture. Consequently, most seaweed is converted into powder or paste, or freeze-dried and rehydrated. Freeze-dried products struggle to replicate the original chewiness, while paste processing increases production steps and costs.
This technology involves blanching seaweed in a softening solution—such as acetic acid, sodium bicarbonate, or phosphate—at 90–120°C to soften tough tissues. It is then soaked in a 0.1–3.0 wt% calcium solution (e.g., calcium lactate or calcium chloride) for 60–120 minutes to restore texture, followed by acid immersion (e.g., citric or lactic acid) and sterilization via a 90–110°C water bath. Applicable to ready-to-eat seaweed salads, retort pouches, canned goods, and export-grade pickled products, it allows for immediate consumption without rehydration while maintaining a fresh, crisp texture.
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