PROBLEM TO BE SOLVED: To provide a flavor ingredient-containing dried fish reduced in a benzopyrene content in which a suitable moisture content is provided as preservative food, the benzopyrene content is reduced, a dried fish shaving rate is high, and flavor ingredients are remarkably increased more than the normal dried fish such as conventional products, however original characteristics of the dried fish containing appearance, flavor and preservation stability are maintained, and provide a method capable of readily producing it economically.SOLUTION: A flavor ingredient-containing dried fish reduced in a benzopyrene content is characterized as follows: a drying processing time for bringing a dried fish material into contact with smoking is shortened, and thereby the benzopyrene content is decreased by that amount the content of the L-glutamic acid as flavor ingredients is 60-160 mg/100 g solid content, and a free amino acid content is 8,000-11,000 mg/100 g solid content a dried fish shaving rate measured in the following test method is high as 60 mass% or more and the original characteristics of the dried fish is maintained in the appearance, flavor and preservation stability.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】保存食として適した水分含有量を有し、ベンツピレン含有量が少なく、削り節率が高く、かつ従来品などの通常の魚節より旨味成分が格段に多いが、外観、風味、保存安定性を含む魚節本来の特性が維持されているベンツピレン含有量が少ない旨味成分含有魚節およびそれを経済的に容易に製造できる方法の提供。【解決手段】魚節原料に燻煙を接触させる焙乾処理時間を短縮したことによりその分ベンツピレン含有量が減少するが、旨味成分としてのL-グルタミン酸の含有量が60~160mg/固形分100g、遊離アミノ総含有量が8000~11000mg/固形分100gであり、下記試験法で測定される削り節率が60質量%以上と高く、かつ、外観、風味、保存安定性は魚節本来の特性が維持されていることを特徴とするベンツピレン含有量が少ない旨味成分含有魚節。【選択図】図1
