PRODUCTION METHOD OF DRIED BONITO FLAKES

• Main Authors: UENO SHINJI, DOI KANJI, UTSUNOMIYA TERU
• Format: Patent
• Language: English; Japanese
• Published: 26.07.2021
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To alleviate an odor derived from a fish which remains in dried fish flakes.SOLUTION: A production method of dried bonito flakes includes a process for sufficiently boiling a raw bonito under the existence of water containing a modified porous yeast which can be obtained by making a protease react with a yeast cell. The modified porous yeast which is obtained by making the protease react with the yeast cell is used within a range of 1 to 3 wt.% with respect to the weight of the raw bonito, and the process for sufficiently boiling the raw bonito may be performed for 60 to 120 minutes under a temperature condition of 85 to 90°C.SELECTED DRAWING: Figure 1 【課題】魚節に残る魚由来の臭気を軽減すること。【解決手段】酵母細胞にプロテアーゼを反応させて得られる改質多孔質酵母を含む水の存在下に、かつお原魚を煮熟する工程を含むことを特徴とする、かつお節の製造方法。かつお原魚重量に対して、酵母細胞にプロテアーゼを反応させて得られる改質多孔質酵母を、１〜３重量％の範囲で使用し、かつお原魚を煮熟する工程を、８５〜９０度の温度条件下で、６０〜１２０分間実施することもできる。【選択図】図１