| 摘要 |
PROBLEM TO BE SOLVED: To minimally suppress deterioration of flavor and taste of a flavor raw material and improve shelf life and commercial value of the raw material without causing the change in its water content before and after sterilization treatment by putting the flavor raw material in a container having heat resistance and low air permeability and subjecting the raw material to heat sterilization. SOLUTION: A flavor raw material such as dried fishes, dried small sardines or tangle weed or a mixture thereof is put in a container made of a metal, glass, a polymer substrate, or the like, having heat resistance and low air permeability and is subjected to heat sterilization at 105-120 deg.C center temperature of the flavor raw material for >=3 min, preferably at 110-118 deg.C center temperature of the flavor raw material for 3-20 min to carry out sterilization treatment of the flavor raw material. Furthermore, it is preferable that the flavor raw material is block-like, flake-like or powdery and rupture of the container is prevented by controlling the interior of the container to a negative pressure, particularly to <=-50 mmHg. |
