PROBLEM TO BE SOLVED: To provide a production method of a meat extract that is obtained from meat, includes off-flavor and mellowness that are necessary to a soup or the like that is generally used in a food industry and concentrated flavor, and has a high yield of the extract and a favorable extraction rate.SOLUTION: A raw material comprising meat pieces with bones is seeded with Aspergillus, then koji making is performed in a raw material temperature range of 35-45°C within 50 hours, and the meat pieces with bones that have become a raw koji are subjected, as an extraction raw material, to hot water extraction including a hot water temperature extraction process in a range of 45-65°C for 1-7 hours while being agitated to thereby produce meat extract. The meat pieces with bones are used as a raw material, and thereby a breeding speed of Aspergillus becomes fast in an aerobic condition and when extraction is performed at a comparatively low temperature for an extended period, the extraction can be performed in a state in which activity of an enzyme is high, and thereby a specific amino acid and a low molecular weight amino acid and a peptide or the like are effectively extracted, a yield is improved, and the meat extract having a concentrated and rich flavor can be extracted.COPYRIGHT: (C)2014,JPO&INPIT【課題】畜肉から得られるエキスに、食品産業で汎用されるスープ等に必要な雑味やコクが含まれていて濃厚な風味があり、しかもエキスの収率が高くて歩留まりの良い畜肉エキスの製造方法とすることである。【解決手段】骨付き畜肉片からなる原料に麹菌を種付けし、次いで原料温度35~45℃で50時間以内の製麹をし、生麹となった骨付き畜肉片を抽出原料として、攪拌しながら45~65℃の熱水温抽出工程を含む熱水抽出を1~7時間行なうことによって、畜肉エキスを製造する。骨付き畜肉片を原料とすることにより麹菌の繁殖速度が好気的な条件で速くなり、また比較的低温で長時間抽出すると酵素の活性が高い状態で抽出できるので、特定のアミノ酸や低分子量化したアミノ酸、ペプチドなどが効率よく抽出されて歩留まりも向上し、濃厚で風味豊かな畜肉エキスを抽出できる。【選択図】なし
