PROBLEM TO BE SOLVED: To provide a manufacturing method of a shredded and dried squid daruma capable of securing softness of shredded and dried squid or the like as a final product over long time even with sufficiently removing moisture.SOLUTION: There is provided a manufacturing method of a shredded and dried squid daruma including adhering mid-gut gland of squid of 5 wt.% or less based on a daruma raw material after boiling to a surface of the daruma raw material after boiling (S3), and the conducting a drying treatment of the daruma raw material (S7).EFFECT: A digestive enzyme contained in the mid-gut gland of squid functions as a catabolic enzyme cutting proteins. After boiling, the mid-gut gland of squid is adhered to the surface of the daruma raw material and treated at low temperature to ordinary temperature, a component of squid gut wastes (mid-gut gland), which is a catabolic enzyme, penetrate inside of the daruma raw material and cut proteins (skin and body) of the daruma raw material with time. The daruma raw material stabilized for constant time by adhering the mid-gut gland of squid exhibits soft texture when eaten, because proteins contained in skin or body of squid are decomposed (cut) independent of the water content.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】水分を十分に取り除いても、最終製品であるさきいか等の柔らかさを長期にわたって保証可能とするさきいかダルマの製造方法の提供。【解決手段】ボイル後のダルマ原料の表面に、ボイル後のダルマ原料に対して重量比で５％以下のイカの中腸腺を付着させ（Ｓ３）、その後に、前記ダルマ原料の乾燥処理を行う（Ｓ７）、さきいかダルマの製造方法。【効果】イカの中腸腺に含まれる消化酵素は、タンパク質を断ち切る分解酵素として機能する。ボイル後、ダルマ原料の表面にイカの中腸腺を付着させ、低温～常温で若干のあんじょうを行うと、分解酵素であるイカゴロ（中腸腺）の成分が、ダルマ原料の内部に浸透し、時間経過とともにダルマ原料のタンパク質（皮と身）を断ち切る。イカの中腸腺を付着させて一定時間安定化させたダルマ原料は、水分量とは関係なく、イカの皮や身に含まれるタンパク質が分解され（切断され）、食べたときに柔らかい食感を醸し出す。【選択図】図１
