Abstract
Katsuobushi is a traditional fermented marine product in Japan. It takes half a year to make Katsuobushi from muscle of skipjack. In the processing, tha molding is included and water content of this product decreases gradually during this process.
Tasty materials contained in soup-stocks extracted from Katsuobushi of various processing steps, i. e., Hadakabushi,1st,2nd,3rd and 4th moldings, were investigated. Soup-stock from Hadakabushi showed comparatively higher values in almost all of its components than those from other molded Katsuobushi. The content of 5'-IMP was higher in the soup-stock prepared from the 3rd or the 4th molded Katsuobushi than this from the 1st or the 2nd one. It was proved that Katsuobushi decome tasty and preservable food during the processing, especially in the molding process.
