The invention relates to a mixture of all the pulverized product anchovy and anchovy extract powder extract and concentrate anchovy, shrimp, shellfish, radish, onion, cabbage, Dried Pollack, kelp, a large leek, of gelatinized rice relates to a method of manufacturing the same base and broth powder and lyophilized Te, was made by powdered, can make the base broth taste it is not annoying in a short time is dark, and the base broth powder with the present invention, once for small packaging It is according to the convenience of the recent consumer trends by eliminating that to be able to obtain a product capable of long-term storage through that troublesome unplugging during the long time various original sill food during cooking, and existing products there is an effect that can be ensured also save functional characteristics such as anchovy taste taste and dark compared to is excellent, can not be secured by existing products or existing system. None [Selection Figure]【解決手段】本発明は、カタクチイワシ、エビ、貝、だいこん、タマネギ、キャベツの抽出濃縮液とカタクチイワシ、干し明太、コンブ、大ネギの抽出物粉末とカタクチイワシ、糊化米の粉砕物を全部混合して凍結乾燥し、粉末化して製造したベースブロス用粉末及びその製造方法に係り、本発明にともなうベースブロス用粉末は、短い時間にわずらわしくない味が濃いベースブロスを作れるし、一回用小包装を通じて長期保存が可能な製品を得ることができて、汁料理調理時に各種原物を長い時間の間抜くわずらわしいということを解消することによって最近消費者トレンドの便利性に応じられるし、既存の製品に比べて濃い味とカタクチイワシ味など官能的特性が優秀で、既存方式や既存製品で確保することはできない保存性また確保できる効果がある。【選択図】なし
