PROBLEM TO BE SOLVED: To provide flavor oil having satisfactory flavor of a dried fish despite use of a dried residue of stock extraction as a raw material of extraction in producing dried fish flavor oil while making good use of a resource of an extraction residue of a stock, and to provide an efficient production method thereof.SOLUTION: A production method of flavor oil derived from an extraction residue of a dried fish stock includes the following steps 1), 2), and 3): 1) A step for extracting a stock from a dried fish with water of a temperature higher than 70°C for a time longer than 5 minutes and 50 minutes or shorter followed by solid liquid separation to obtain an extraction residue of a dried fish stock 2) A step for exposing the extraction residue of a dried fish stock to hot wind of 180°C or higher and 320°C or lower and drying the extraction residue of a dried fish to a water content of 10 mass% or less to obtain a dry extraction residue of a dried fish stock and 3) A step for extracting oil from the dry extraction residue of a dried fish stock at a temperature of 100°C or higher and lower than 140°C for 15 minutes or longer and 45 minutes or shorter.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】出汁の抽出残渣という資源の有効利用を図りつつ、同時に、魚節香味油を製造するにあたり、抽出する原料が出汁抽出残渣の乾燥物であるにも関わらずに満足のいく魚節の風味を有する香味油を、併せて、効率の良いその製造方法を提供する。【解決手段】下記1)、2)及び3)の工程: 1)魚節から、出汁を70℃よりも高い温度の水で5分間を超え50分間以下の時間で抽出した後に、固液分離して魚節出汁抽出残渣を得る工程; 2)前記魚節出汁抽出残渣を180℃以上320℃以下の温度の熱風に曝露して、魚節出汁抽出残渣の水分が10質量%以下になるまで乾燥させて、魚節出汁抽出残渣乾燥物を得る工程;及び 3)さらに、前記魚節出汁抽出残渣乾燥物を、100℃以上140℃未満の温度で、且つ15分間以上45分間以下の時間でオイル抽出する工程:から成ることを特徴とする、魚節出汁抽出残渣由来の香味油の製造方法。【選択図】なし
