| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a dried fish for solving the problems that, for imparting dried fishes including dried bonito with sufficiently high antioxidant function, a roast drying need to be carried out over a long time, as a result, phenolics in smoke are excessively stuck on the dried fishes and the phenolics left intact emit unpleasant pungent odor, therefore, a surface skin-shaving work is inevitable, leading to increasing labor for the production, further, despite such work, the pungent odor cannot entirely be eliminated, thus preventing such excess phenolics from being imparted through shortening roast drying time and prevented from oxidation sufficiently through promoting a peptide-forming reaction and decomposing lipids. SOLUTION: This method for producing the dried fish involves boiling a dried fish material such as bonito thoroughly, adding a lactobacillus to the system and then carrying out a roast drying. Thereby, the dried fish obtained is imparted with sufficiently high antioxidant function even in a shortened roast drying time along with decomposing lipids, therefore, preventing the lipids themselves from oxidation. A simple method for adding the lactobacillus to the system comprises getting the thoroughly boiled dried fish material fully pickled in a lactobacillus-containing fermented milk e.g. yoghurt. COPYRIGHT: (C)2004,JPO&NCIPI
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