PROBLEM TO BE SOLVED: To provide a manufacturing method of aged meat which is soft and has rich flavor and taste at a high yield rate and in a relatively short term.SOLUTION: A manufacturing method of aged meat includes a Bacillus natto aging step applying Bacillus natto to a surface of edible meat and aging it, and a straw-packed aging step packing the edible meat with straw and aging it. By the manufacturing method of aged meat, the aged meat which is soft, flavorous, tasty, not smelly, and juicy can be manufactured in a relatively short term at a high yield rate at approximately 100%, even if meat of tough parts such as shoulder, meat of not juicy type such as venison, or smelly meat such as mutton are used as raw materials.COPYRIGHT: (C)2015,JPO&INPIT【課題】 軟らかく、風味や旨味が豊かな熟成肉を、高い歩留まり率で、比較的短期間に製造する方法を提供する。【解決手段】 食肉の表面に納豆菌を付着させて熟成させる納豆菌熟成工程と、食肉を藁で包んで熟成させる藁包み熟成工程とを含む熟成肉の製造方法。本発明に係る熟成肉の製造方法によれば、肩肉などの肉質の硬い部位の肉や、鹿肉などのジューシーさに欠ける種類の肉、羊肉などの臭みが多い肉を原料としても、軟らかく、風味が良く、旨味が多く、臭みが少なく、ジューシーな熟成肉を、比較的短期間で、ほぼ100%の高い歩留まり率で製造することができる。【選択図】 図1
