特許公報からみた水産乾繰食品の変遷

抄録

Recently, preservation technologies of dried seafoods were at a very high level, then the dried foods were developed as manufactured foods, which are currently known all across in Japan.
In this paper, the transition of dried seafoods in the patent gazette from the early days of the Showa era are considered. The conclusions are as follows;
1) After World War II, the output of seafoods in processed marine products was about 70%, but in 1998, this output was about 35%.
2) Recently, a dried fish sweet sake and an old style kusaya are changing into an ash or a herb dried fish, and a fish pickled in sake lees. Those products are patented as new goods for added value.
3) The dried bonito is used not only prepare brew stock for cooking but it is also ap-plied as a food for provisions and carrying foods. In presently, this dried bonito is changing into a package of dried bonito shavings.
4) The dried seafoods are being developed as foods to preserve for a long time and to simplify cooking compared to the former cooking styles, which is at present known as a instant foods, a seafood powder for sprinkling over rice (hurikake) and a dietary supplement.