SATO TETSURO,佐藤 哲朗,TOKUDA MAI,徳田 舞,TATARA MUNEHIRO,多々良 宗弘,MASUDA NAOAKI,増田 直晃
申请号：
JP2010142443
公开号：
JP2012005387A
申请日:
2010.06.23
申请国别(地区):
JP
年份:
2012
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a method of producing a dried bonito for obtaining the dried bonito in excellent quality that is used for producing soup having good aroma or taste.SOLUTION: The method of producing the dried bonito includes steps of: applying fungus by culturing fungus on the bonito which is fumed and dried (Arabushi) or of which a surface is smoothed (Hadakabushi) at normal temperature and then performing insecticide/sterilization and maturing the arabushi or the hadakabushi at the temperature lower than the normal temperature after the step of applying fungus then performing insecticide/sterilization. The steps of applying fungus and maturing are respectively performed one time or more than two times repeatedly.COPYRIGHT: (C)2012,JPO&INPIT【課題】香りや味が良いだし液を作るために用いられる良質な鰹節を得るための鰹節の製造方法を提供する。【解決手段】本発明の鰹節の製造方法は、常温で荒節または裸節にカビを培養し、その後、殺虫・殺菌を行うカビ付け工程と、このカビ付け工程を行った後、常温よりも低い温度で荒節または裸節を熟成し、その後、殺虫・殺菌を行う熟成工程と、を有し、カビ付け工程および熟成工程は、それぞれ1回または2回以上繰り返して行うものである。【選択図】図1
