PROBLEM TO BE SOLVED: To provide a fermented seaweed extract high in flavor potency, strong in flavor specific to seaweed, and having suppressed yeast odor, a manufacturing method therefor, and drink and food containing the fermented seaweed extract.SOLUTION: There is provided a manufacturing method of a fermented seaweed extract by fermenting seaweed having moisture content of 0.5 to 10 pts.wt. based on 1 pts.wt. of the seaweed by yeast for less than 24 hours, then extracting the same in 10 to 80 wt.% alcohol solution. There is provided a fermented seaweed extract obtained by the manufacturing method, having acetic acid concentration of 500 ppm or less, high in flavor potency, strong in flavor specific to seaweed, and having suppressed yeast odor.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】風味力価が高く、海藻特有の風味が強いと共に、酵母臭は抑えた発酵海藻エキス及びその製造方法、並びに発酵海藻エキスを含む飲食品の提供。【解決手段】水分含量を海藻1重量部に対して、0.5~10重量部とした、海藻を酵母で24時間未満発酵させた後、10~80重量%アルコール溶液中で抽出する発酵海藻エキスの製造方法。該製造方法により得られた、酢酸濃度が500ppm以下である、風味力価が高く、海藻特有の風味が強いと共に、酵母臭を抑えた発酵海藻エキス。【選択図】なし
