PROBLEM TO BE SOLVED: To obtain a flavor extract not giving the feeling of the fishy smell of a fish body, and further, to provide a new fish meat extract for seasoning capable of effectively exploiting flavor and taste components as well and a method for producing the same.SOLUTION: Provided is a fish meat extract 1 for seasoning characterized in that an extract raw material A including a fish meat A0 after being made into pieces is brought into decomposition reaction by an Enzyme E and shows a liquid, suspension of paste shape. Further, it is preferable that the fish meat being one or more selected from a mackerel, a pacific saury, a sardine, a bonito and a salmon, the extract raw material A being the one obtained by mixing a fish clause into the fish meat A0 after firing.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】 魚体の生臭さや魚臭さを感じさせない旨味エキスを得るとともに、更に香味、旨味成分を有効に引き出すことができるようにした新規な調味用魚肉エキスとその製造方法を提供する。【解決手段】 本発明の調味用魚肉エキス1は、細片化された焼成後の魚肉A0を含むエキス原料Aが、酵素Eによる分解反応を受け、液状や懸濁液状またはペースト状を呈していることを特徴とする。また、魚肉は、サバ、サンマ、イワシ、カツオ、サケのいずれか一つまたは複数であり、エキス原料Aは、焼成後の魚肉A0に、魚節が混入されたものであることが好ましい。【選択図】図1
