WO2000044246A1

WO2000044246A1 - Dry ascidian powder, utilization thereof, process for producing the same, method for relieving ascidian smell and dry ascidian

Info

Publication number: WO2000044246A1
Application number: PCT/JP2000/000403
Authority: WO
Inventors: Haruhisa Shionoya; Kunio Yamazaki; Josuke Shimizu
Original assignee: Haruhisa Shionoya; Kunio Yamazaki; Josuke Shimizu
Priority date: 1999-01-27
Filing date: 2000-01-27
Publication date: 2000-08-03
Also published as: JP4402839B2

Abstract

A dry ascidian powder produced by starting with the mollusc part of ascidian remaining after eliminating the integument (tunica). This powder is an ascidian food product of a novel with a high storage stability wherein the ascidian smell, which causes a like or dislike for ascidian, has been relieved but the characteristic taste and flavor of ascidian are sustained. This powder is usable in various purposes over a wide range, for example, as a highly nutritious food additive to be blended into various processed foods or as a seasoning as such. Moreover, it is highly useful as food additives such as an elasticity improving agent, a shape-retention agent, an antibacterial agent, an agent with an SOD-like activity, etc.

Description

Description Dry powder of sea squirt, its use, its manufacturing method, method of reducing sea squirt, and dried sea squirt

TECHNICAL FIELD The present invention relates to a novel food form of sea squirt which is easy to be taken by anyone with reduced sea scent, its use, its production method, method of reducing sea scent, and dried sea squirt. Background art

The sea squirt (sea sheath) is a kind of protozoa that settle on rocks on the sea floor. In Japan, the soft body (muscle and internal organs) whose husk (capsule) is removed from the Tohoku region to the Hokkaido region is caught. The edible part has been used for food since ancient times.

By the way, it is known that sea squirts are rich in ingredients with high nutritional value and useful ingredients for the human body. For example, ascidian muscle is included in glycogen content and is a valuable source of animal carbohydrates that are easily digested and quickly absorbed. Ascidian extract contains amino acids such as insulin, which has a cell activating effect, leucine, which has an intellectual enhancing effect, glycine, alanine, nocline, serine, threonine, tyrosine, methionine, and aspartic acid. , Gnore, acid, histidine, arginine, lysine, etc. In addition, as a base, betaine-choline and the like are included. Purine bases include adenine and xanthine. Minerals include sodium, potassium, potassium, iron, and zinc. Trace elements include selenium, which has the effect of preventing aging and improving sexual performance, as well as a large amount such as sodium, germanium, and the like. It also contains unsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid, and various vitamins such as vitamin B, vitamin II, and vitamin E. Of these, glycine, alanine, glutamic acid, and betaine are components that are closely related to taste.

As such, sea squirts are a very valuable ingredient in food. However, sea squirts have a peculiar smell (smell of sea squirt). It is. In addition, raw sea squirts are foods that are easily damaged and easily discolored and have extremely poor storage stability. For these reasons, sea squirts are eaten as raw delicacies and savory foods in a limited area, as well as being processed into salted foods.

The present invention has been made in view of the above background art, and provides a novel food form of sea squirt whose sea scent is reduced and which is easy for anyone to ingest, its use, its manufacturing method, method of reducing sea scent, and dried sea squirt. Aim. Disclosure of the invention

As a result of various studies, the present inventors found that the soft body from which the outer skin (capsule) of the sea squirt was removed was powdered through a specific process, so that it could be used as a food material. Surprisingly, this dry powder has an antibacterial effect, as well as an elasticity-enhancing effect on food and a shape-preventing effect.

—We have found that it has functionalities such as a peroxide dismutase (SOD) -like activity and that it can effectively reduce ascidian odor, which causes liking and dislike. The present invention has been made based on such knowledge, and the dry powder of the sea squirt of the present invention is manufactured using a soft body from which the outer skin (capsule) of the sea squirt has been removed as described in claim 1. It is characterized by having.

Further, the food material of the present invention is characterized in that, as described in Claim 2, a dried powder of sea squirt is a main component.

Further, the processed food of the present invention is characterized in that it contains dried sea squirt powder as described in claim 3.

Further, the processed food according to claim 4 is the processed food according to claim 3, characterized in that the processed food is a kind.

The processed food according to claim 5 is the processed food according to claim 3, wherein the processed food is rice cake.

Further, the seasoning of the present invention is characterized in that it contains dried sea squirt powder as described in claim 6.

Further, the elasticity enhancer for food additives of the present invention comprises a squirt as described in claim 7. Characterized by using a dry powder as an active ingredient.

In addition, as set forth in claim 8, the food additive type collapse preventive agent of the present invention is characterized in that dry powder of sea squirt is used as an active ingredient.

Further, as described in claim 9, the antibacterial agent of the present invention is characterized by using dried powder of sea squirt as an active ingredient.

Further, the superoxide dismutase-like activator of the present invention is characterized in that, as described in claim 10, a dry powder of sea squirt is used as an active ingredient.

Further, the method for producing a dried squirt powder of the squirt according to the present invention is characterized in that, as described in claim 11, the soft body from which the outer skin (capsule) of the squirt is removed is freeze-dried in vacuum and then pulverized. And

Further, the method for producing a dried squirt powder of the squirt according to the present invention, as described in claim 12, comprises forming a soft body from which the outer skin (capsule) of the squirt is removed into a slurry and spray-drying the slurry. Features.

Further, according to the method for producing a dried sea squirt powder of the present invention, as described in Claim 13, the soft body portion from which the outer skin (capsule) of the sea squirt is removed is made into a paste, which is dried under reduced pressure. It is characterized by crushing.

Further, as described in claim 14, the method for reducing the smell of sea squirt of the present invention is characterized in that the soft body part from which the outer skin (capsule) of the sea squirt has been removed is subjected to vacuum freeze-drying.

Further, the method for reducing squirt odor according to the present invention is characterized in that, as described in claim 15, the soft body portion from which the outer skin (capsule) of the squirt is removed is made into a slurry-like material, and this is spray-dried. I do.

Further, the dried squirt according to the present invention is obtained by vacuum freeze-drying a soft part from which the outer skin (capsule) of the squirt is removed, as described in claim 16.

Further, the dried squirt of the present invention is obtained by drying a soft body from which the outer skin (capsule) of the squirt has been removed as a paste-like material and drying it under reduced pressure, as described in claim 17. And BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows the S D 0 extract of the dried powder of sea squirt of the present invention and the S 0 D of the PBS extract. FIG. 3 is a diagram showing a similar activity. BEST MODE FOR CARRYING OUT THE INVENTION

The sea squirt used in the present invention is not particularly limited, and any sea squirt, such as a sea squirt, a red sea squirt, a white sea squirt, may be used without particular limitation. The method for producing a dried sea squirt powder in the present invention is roughly classified into three methods as described in detail below.

1. Manufacturing method through vacuum freeze-drying process

First, as a first step, the sea squirt is separated into an outer skin and a soft body part, and the separated soft body part is washed with water or the like (peeling step).

Next, as a second step, the soft part is frozen as it is, or cut or crushed into an appropriate size or shape (freezing step). There are no particular restrictions on the freezing conditions. For example, the freezing may be performed at 120 ° C. to 150 ° C. using a freezer or the like. Up to the second step, it is desirable to treat the sea squirts as soon as possible after catching in consideration of the freshness of the sea squirt.

Furthermore, as a third step,? Dry the dried soft parts by vacuum freeze-drying (drying process). Vacuum freeze-drying may be performed according to a conventional method.However, in consideration of the quality of the obtained dried squirt, a vacuum of 1 Pa to 50 Pa and a drying temperature of 30 ° C to 70 ° C is used. It is desirable to do this. The drying time cannot be specified unconditionally because it depends on the treatment amount, but in order to suppress the growth of bacteria, it is desirable to dry the water so that the water activity becomes 0.5 or less. The dried sea squirt obtained is orange and has the original taste and aroma of sea squirt, but the sea scent is significantly reduced.

Finally, as a fourth step, the dried squirt is pulverized by a pulverizer (pulverizing step). Grinding conditions may be in accordance with ordinary methods. The particle size is desirably in the range of 10 to 100 microns using a pulverizer of 0.1 to 1 millimesh in consideration of the quality such as fluidity of the obtained powder.

The dried powder of sea squirt produced through the above-mentioned stripping, freezing, drying, and crushing processes is an orange fluid powder, and although the sea scent is significantly reduced, Has a taste and aroma. Also, the dried powder of this sea squirt is always It does not deteriorate in taste or aroma even when left at room temperature, and can be stored for a long time.

2. Manufacturing method through spray drying process

First, as the first step, a stripping step similar to the manufacturing method through the vacuum freeze-drying step is performed.

: ヽ In the second step, the soft part obtained in the first step is converted into a slurry (a slurry-like substance forming step). Examples of a method of forming the soft body into a slurry-like material include a method using a mass colloid, a ball mill, or the like singly or in combination according to a conventional method. Since the soft part of sea squirt is fibrous, it is necessary to sufficiently pulverize the fibrous material to obtain a spray-dryable slurry. Therefore, in consideration of this point, it is desirable to make the soft body a paste-like material by using a masco nozzle, and to make the slurry into a slurry-like material by using a ball mill.

The second step may be performed immediately after the first step.However, the soft body obtained in the first step is temporarily frozen for a purpose such as temporary storage, and then the thawed product is thawed. May be used to perform the second step.

Finally, as a third step, the slurry obtained in the second step is dried by spray drying (drying step). Spray drying may be performed according to a conventional method. Taking into account the quality of the spray dryer, such as the force, the power, and the fluidity of the powder obtained, the operating conditions of the spray dryer are: inlet hot air temperature 130 ° C to 200 ° C, outlet exhaust air temperature 5 0 ° C~ 1 2 0 ° C, it is desirable that the air volume ^{^{3 m 3 Zm in~7 m 3 /}} min.

According to the stripping process, the slurry forming process, and the drying process, the dried powder of the sea squirt having the same characteristics as the dried powder of the sea squirt obtained by the manufacturing method of passing through the vacuum freeze-drying process without passing through the crushing process Can be obtained. The slurry is exposed to hot air during spray drying, and the powder during drying has a residence time of several seconds, and the latent heat of evaporation suppresses the rise in powder temperature, so there is no quality deterioration Excellent dry powder can be obtained.

3. Manufacturing method through vacuum drying process

Next, as a second step, the soft body obtained in the first step is used as a paste (物 —Strand-like molding process). There is no particular limitation on the method of converting the soft part into a paste-like material.

The second step may be performed immediately after the first step.However, the soft body obtained in the first step is temporarily frozen for a purpose such as temporary storage, and then the thawed product is thawed. And the second step may be performed.

Further, as a third step, the paste-like substance obtained in the second step is dried under reduced pressure (drying step). The drying under reduced pressure is performed, for example, by spreading the paste-like material thinly on a plate. The drying conditions, pressure ^{5 xl 0 4 P a~: L} xl 0 5 P a, the drying temperature 3 0 ° C~5 0 ° C and the like. When the paste is dried under these conditions, a dried sea squirt having a high flavor (but no odor) can be obtained.

Finally, as a fourth step, a pulverization step similar to the production method through a vacuum freeze-drying step is performed.

The dried powder of sea squirt produced through the above-mentioned stripping process, pasty material forming process, drying process, and crushing process is dark orange, has excellent fluidity, and has a high flavor but no odor. This powder is different from the powder obtained by the manufacturing method passing through the vacuum freeze-drying process and the powder obtained by the spray drying process from the viewpoint of sight, taste, and smell, and is left at room temperature. However, the taste and aroma do not change, and they are common in that they can be stored for a long time.

The dried sea squirt powder obtained by the above manufacturing method is extremely versatile and can be used as a food material with high nutritional value.

Examples of application as food materials include, but are not limited to, udon (buckwheat noodles, buckwheat, Chinese noodles, Chinese food, staples, etc.), rice cakes, various instant foods, and kneaded products (kamaboko, chikuwa, soy sage, hamburg, etc.) ), Confectionery (snack confectionery, baked confectionery, rice crackers, Japanese confectionery, Western confectionery, etc.), breads, donuts, powdered soups, cheese, tofu and other processed foods. The addition of dried sea squirt powder to a type I mochi has the advantage of enhancing the elastic chewy texture as described below. In addition, if cheese is produced by adding this powder, a mellow cheese can be obtained. When this powder is added to the batter, the batter fries clearly, and when it is added to the pickles, you can enjoy the texture of L, even pickled fresh pickles. this Mixing the powder with milk or juice can give it a rich taste. When this powder is applied to, for example, a kind of rice cake, it is desirable to add 0.1 to 5 wt% to the flour and rice cake.

In addition, as dried sea squirt powder contains natural umami ingredients such as glycine, alanine, gnoremic acid, betaine, etc., it can be used as a seasoning itself, as well as miso, sauces, dressings, It can be added to various seasonings such as mayonnaise and can be applied to all kinds of dishes such as Japanese, Western and Chinese. When used instead of a soup stock, the taste is improved and the shelf life is improved. The dried sea squirt powder appears to have surfactant and emulsifying effects and does not cause phase separation when added to the dressing. Also, it does not solidify fats and oils contained in stew and other stew. Therefore, the broth to which the dried sea squirt powder is added has an advantage that it can be used as a sauce.

By adding excipients such as lactose and microcrystalline cellulose to tablets and pills or filling capsules, dried sea squirt powder can be taken as a nutritional food or nutrient that is convenient for carrying. .

Addition of dried sea squirt powder to rice cakes, etc. can enhance the elasticity of the chewy texture and effectively prevent the shape loss (boil loss) even when placed in a pot. . Therefore, the dried sea squirt powder has high utility value as an elasticity enhancer for food additives and a shape collapse preventive agent. One of the factors of this effect is that the structure of the dough (texture) is firmly mixed with actin and myosin, which are proteins contained in muscle fibers that make up most of the edible portion of ascidian. The power to make it possible is considered. The effect of the dried sea squirt powder can be exerted by adding 0.1 wt% or more to food.

In addition, the addition of dried sea squirt powder to rice cakes and the like can effectively suppress the generation of mold. Therefore, dried sea squirt powder is highly useful as an antibacterial agent. This effect can be exerted by adding 0.1 lwt% or more to food. One of the factors is considered to be the contribution of strong antioxidant action such as selenium and glycine contained in sea squirt.

In addition, the dried sea squirt powder has an SOD-like activity. Therefore, dried squirt powder As a SOD-like activator, it eliminates active oxygen, which is a causative agent of living body aging, allergy and inflammation, damage to smooth muscle during myocardial infarction, liver damage, cancer, etc. The utility value is high in that it has a preventive effect.

In addition, in the manufacturing method of the dried sea squirt powder through the vacuum freeze-drying process and the manufacturing method through the reduced pressure drying, the dried squirt as the raw material of the dried powder can be used as it is or returned to water for health foods and natural foods. It can also be used as a meal or to enhance the flavor of sake. Further, the dried squirt obtained by the manufacturing method through the reduced pressure drying step has no odor but has a high flavor. Therefore, the flaked dried squirt obtained by coarsely pulverizing the flakes can also be used as a material for sprinkling. In addition, the slurry-like material obtained by the spraying process of the dried sea squirt powder and the paste-like material obtained by the manufacturing method passing through the reduced-pressure drying process may be used as a direct addition to a class I product. There are ways.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. Example

Example 1: Manufacture of dried squirt powder (method via vacuum freeze-drying process)

The red sea squirt from the Sea of Okhotsk was separated into the outer hull and the soft body immediately after being caught, and the separated soft body was washed with water, placed in a freezer at 135 ° C, and frozen.

40 kg of the obtained frozen soft body was placed in a tray, placed in a vacuum freeze dryer, and the shelf temperature was reduced from 135 ° C to 40 ° C under a vacuum of 25 Pa or less. C, and dried for 24 hours to obtain 5.1 kg of dried squirt. The obtained dried sea squirt was orange and had the original taste and aroma of the sea squirt, but the smell of sea squirt was significantly reduced. This dried squirt was pulverized with a 0.5 mm mesh pulverizer to obtain a dry powder of about 30 microns. The powder obtained had a water activity of 0.07 (using TH2 / RTD-33 / BS manufactured by Shibel Machine Co., Ltd. as a water activity measuring instrument: the same applies hereinafter), and the sea odor was significantly reduced. Despite this, it was an orange fluid powder with the original taste and aroma of sea squirt.

Example 2: Production of dried squirt powder (method via spray drying step) The frozen material of the soft part obtained in the same manner as in Example 1 was put into a plastic bag, thawed with running water, and then crushed using a massco mouth lider (three passes: clearance of 0.02 mm x 3 times). A paste was obtained. This paste was refined with a ball mill to obtain a slurry. In the case of fine particles, zirconia with a particle size of 0.65 mm was used as the media, the gap was 0.2 mm, the number of revolutions was 250 rpm, the residence time was about 2 minutes, and the outlet liquid temperature was 40 ° C or less. Performed twice under the conditions.

This slurry was spray-dried to obtain a dried squirt powder. The spray dryer has a chamber diameter of 1.0m, conical section at 50 °, chamber volume of about 0.8m2 Fluid nozzle atomizer, air nozzle PA120, liquid nozzle PF600, Air pressure 0.75 kg / cm \ The liquid supply method used was a tube pump. The operating conditions inlet hot air temperature of 1 7 0 ° C, the outlet air discharge temperature 8 2 ° C, was performed by the air volume 5. 0m ³ Zm in, particle size 2 7.6 microns, the water content is 4. 3 wt% As a result, a dried powder of sea squirt was obtained (evaluation by laser diffraction method). In addition, the operating conditions were set to the inlet hot air temperature of 150. C, outlet exhaust temperature 70. When the air flow rate was 5.OmVmin, the dry powder strength of the sea squirt with a particle size of 28.0 microns and a water content of 9.0 wt% was obtained (evaluation by laser diffraction method). All of the powders were orange fluid powders with the original taste and aroma of sea squirt, although the smelt odor was significantly reduced. The water activity of the dried sea squirt powder was 0.30.

Example 3: Manufacture of dried squirt powder (method through reduced pressure drying step)

The frozen product of the soft part obtained in the same manner as in Example 1 was put into a binnino bag, thawed with running water, and then crushed using a Masco mouth Ida (7 passes: clearance 3 mm x 2 times, l mm x 2 times, 0.02 mm x 3 times) to obtain a paste. The water content of the obtained paste was 85.2%.

The paste was spread as thinly as possible on an alumite plate. Put it in vacuum dryer, the pressure ^{8. 0 xl 0 4 P a~9.} 3 x 1 0 4 P a, for 1 9 hrs dried at a drying temperature 4 0 ° C, to obtain a dried Hoya . The obtained dried sea squirt was a deep orange with a water content of 22.1%, had a high flavor, but had no odor.

This dried squirt was pulverized with a 0.5 mm mesh pulverizer to obtain a dry powder of about 30 microns. The resulting powder is dark, orange with a water activity of 0.24, excellent in fluidity, It had a high flavor but no odor.

Example 4: Production of udon with dried powder of sea squirt

After 7 kg of the soft flour was put into the mixer, 70 g of the dried squirt powder of the sea squirt obtained in Example 1 was added, and the mixture was stirred and uniformly mixed. Next, a salt solution having a salt concentration of 10 ° C prepared by adding salt to 2.1 kg of water was gradually added into the mixer, and the mixture was stirred for about 20 minutes. After aging for 2 hours, the mixture was molded, cut with a brush having a width of 16 mm, and cut into a length of 30 cm to obtain a udon noodles containing dried squirt powder.

Sensory tests were carried out by 10 panelists on the udon noodles produced by the same method except that the dried sea squirt noodles obtained by the above method and the dried sea squirt powder were not added. Table 1 shows the results. table 1

A: Udon with dried sea squirt powder B: Udon without dried squirt powder Panel evaluation: Strong odor other than udon · · · 3 points

Slightly smells other than udon · · · 2 points

No smell other than udon 1 point As is clear from Table 1, as for the udon noodles containing dried squirt powder, one person felt a slight odor other than noodles. I couldn't do that. When the resulting udon was boiled and eaten as a soup, it had a very chewy texture. Also, the pork soup was very tasty and very delicious.

In addition, the sea urchin without dried squirt powder showed a sticky feeling over time, and the quality retention was limited to 10 days after production, but the noodles containing dried squirt powder after 10 days had passed. There was no difference between immediately after production.

Example 5: Production of mochi with dried sea squirt powder

After soaking 2.8 kg of rice cake in water for 6 hours, the rice was drained for about 30 minutes. With electric mochi After putting 600 cc of water into the machine, add the rice cake described above, further add 20 g of the dried sea squirt powder obtained in Example 1, mix gently, and dry the sea squirt powder according to the manual of the electric rice cake maker. A rice cake was prepared.

The obtained mochi had a chewy texture rich in elasticity as in the udon of Example 2. The mochi made by the same method except that the dried sea squirt powder and the sea squirt powder were not cut, cut into 3 cm squares and placed in boiling water for 5 minutes. However, each piece expands and loses its shape so that it cannot be lifted with chopsticks, and the boiling water becomes considerably cloudy. Hot water was slightly cloudy o

The mochi produced by the same method except that the dried squirt powder was not used was left indoors, and 10 days after the production, blue mold was generated.

No blue mold had developed after 20 days.

Example 6: S0D-like activity test of dried powdered extract of sea squirt (part 1)

500 mg of the dried sea squirt powder obtained in Example 1 was dissolved in 10 ml of dimethyl sulfoxide (DMSO) and stirred for one day. Thereafter, the mixture was centrifuged at 300 rpm for 10 minutes to remove insoluble portions, and a sample having the composition shown in Table 2 was prepared using the supernatant as a sample. Table 2

ImM hypoxanthine solution 50 β \

0.4M 5,5 dimethyl-1-pyrroline-1-oxide (DMPO) 50 β 1 phosphate buffered saline (PBS) 80 β \ sample 20 μ. \

0.1 U / m 1 Xanthine oxidase 20 β I Using the above sample, Inana et al. (Inanami, 0. etal .; AMERICAN JOURNAL OF VETERINARY RESEARCH, Vol. According to the method described in), the sample was subjected to an SOD-like activity evaluation test (active oxygen scavenging ability evaluation test) using an electron spin resonance apparatus (ESR). This is how xanthine oxide works. In this method, DMPO (radical scavenger) is used to capture the active oxygen (superoxide) generated in the above process, and this is quantified by ESR. This is to evaluate the ability of Sampnole to eliminate active oxygen by a competitive reaction. A sample prepared using 20〃1 of DMSO instead of Sampnole was used as a control, and the S0D-like activity of the sample was determined as a relative value to the S0D-like activity of the control.

As a result of the test, as is clear from FIG. 1, the DMSO extract of the dried sea squirt powder had a S0D-like activity higher than that of vitamin A (retino-monophosphate: RA) 20 μg / m1. Was.

Example 7: SOD-like activity test of dried powdered extract of sea squirt (part 2)

The SOD-like activity of the PBS extract of the dried sea squirt powder was evaluated in the same manner as in Example 6 except that PBS was used in place of DM S0 used in Example 6. Had excellent activity.

Comparative Example 1:

The soft body portion washed with water in the same manner as in Example 1 was dried under normal temperature and normal humidity conditions, but it took a long time to dry, and the smell of sea squirt became considerably strong. Also, as time passed, dirt could no longer be ignored. Drying under low temperature conditions (2 ° C to 8 ° C) and drying using salted soft parts were also attempted, but the results were the same, it took a long time to dry, and the smell of sea squirt became quite strong. . Therefore, it was not possible to produce a dried powder of ascidian by these methods. Industrial applicability

The dried sea squirt powder of the present invention has the original taste and scent of the sea squirt, despite the reduced squirt odor which has been a cause of dislike of the sea squirt, and has good storage stability. Therefore, it can be added to various processed foods as a food material with excellent versatility and high nutritional value, or used as a seasoning. It is also highly useful as an elasticity enhancer for food additives, an anti-deformation agent, an antibacterial agent, and an SOD-like activator.

Claims

The scope of the claims

1. A dried powder of sea squirt manufactured from the soft body from which the outer skin (capsule) of the sea squirt has been removed.

2. Food material mainly composed of dried squirt powder.

3. Processed food containing dried sea squirt powder.

4. The processed food according to claim 3, which is a class.

5. The processed food according to claim 3, which is a mochi.

6. Seasoning containing dried sea squirt powder.

7. An elasticity enhancer for food additives containing dried sea squirt powder as an active ingredient.

8. An anti-collapse agent for food additives containing dried sea squirt powder as an active ingredient.

9. An antibacterial agent containing dried squirt powder as an active ingredient.

10. Superoxide dismutase-like activator containing dried squirt powder as an active ingredient.

1 1. A method for producing dried sea squirt powder, comprising vacuum-freeze-drying the soft body from which the outer skin (capsule) of the sea squirt has been removed and then pulverizing it.

1 2. A method for producing a dried sea squirt powder, comprising forming a soft body from which the outer skin (capsule) of the sea squirt has been removed into a slurry, and spray-drying the slurry.

13 3. A method for producing a dried sea squirt powder, comprising: forming a soft body from which the outer skin (capsule) of the sea squirt has been removed, drying it under reduced pressure, and crushing it.

1 4. A method for reducing the odor of sea squirts, characterized by vacuum-freeze-drying the soft part from which the outer skin (capsule) of the squirt is removed.

15 5. A method for reducing the smell of sea squirt, characterized by removing the outer skin (capsule) of the sea squirt into a slurry and spray-drying the slurry.

1 6. A dry squirt obtained by vacuum freeze-drying the soft body from which the outer skin (capsule) of the squirt has been removed.

17 7. A dried sea squirt obtained by removing the outer skin (coating) of the sea squirt into a paste and drying it under reduced pressure.