PURPOSE: To prevent flavor of smoked and dried fish meats in flavorous seasonings containing the smoked and dried fish meats blended therein from deteriorating.
CONSTITUTION: Smoked and dried fish meats to be blended in a seasoning are coated with fats and oils and/or waxes to prevent contact of water in the seasoning with the smoked and dried fish meats. Thereby, flavor in the smoked fish meats is prevented from deteriorating. The flavor of the smoked and dried fish meats is prevented from deteriorating with moisture by the coated formulation of the smoked and dried fish meats of this invention. The aforementioned formulation is useful for improving quality of foods with a high moisture content such as MISO (fermented bean paste), flavorous seasonings readily changing the flavor with moisture absorption, etc.
KOTANI KOICHI
TOYODA TAKESHI
