PROBLEM TO BE SOLVED: To provide a production method of a pork extract that has its own fragrance without using a flavoring agent, resists industrial production, and suppresses degradation of flavor with age.SOLUTION: A production method of a pork extract includes a primary extraction process for adding leucine to a pork raw material and boiling the pork raw material and a secondary extraction process for adding an additional pork raw material to a first extract soup obtained in the primary extraction process and boiling the soup. The first extract soup and a residue are separated after the primary extraction process. Water is added to the separated residue and further boiled to obtain a second extract soup, which is subjected to the secondary extraction process together with the first extract soup obtained in the primary extraction process.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】フレーバーを用いることなくエキス自体に香りを含ませたポークエキス、及び、工業的生産に耐えられ、経時変化による風味の劣化が少ないポークエキスの製造方法の提供。【解決手段】ポークエキスの製造方法であって、豚原料にロイシンを添加して炊きだす一次抽出工程と、前記一次抽出工程で得られた一番抽出スープにさらに豚原料を添加して炊きだす二次抽出工程と、からなるポークエキスの製造方法。一次抽出工程後に一番抽出スープと残渣を分離し、分離した残渣に水を加えてさらに炊きだして得られた二番抽出スープを一次抽出工程で得られた一番抽出スープと合わせて二次抽出工程を行う、ポークエキスの製造方法。【選択図】なし
