METHOD FOR MANUFACTURING FROZEN DRY POWDER OF SHUTO

摘要

PROBLEM TO BE SOLVED: To make frozen dry powder without damaging flavor shuto originally has.SOLUTION: Shuto manufactured by conventional manufacturing method is added to stomach and intestinal tract of bonito at a weight percentage of 20 to 30% and the mixture is heated at 50°C for 15 hours to promote degradation of autodigestion enzyme in the stomach and the intestinal tract of the bonito. Then heated mixture is heated at 75°C to 80°C for 15 minutes, degradation of the autodigestion enzyme in the mixture is stopped and a lyophilization treatment is conducted.