Processed product of fish and shellfish and method for producing processed product of fish and shellfish

Abstract

To provide a processed product of fish and shellfish having soft palate feeling peculiar to fish and shellfish when eating, and suppressing decline in appetite of an eater, and to provide a method for producing the same.SOLUTION: The processed product of the fish and shellfish keeps the outer shape of the fish and shellfish and has ≤ 500, 000N / m2 maximum value when compressive stresses at 95% strain rate are measured five times. The method for producing the processed product of the fishes and shellfishes comprises a process for immersing the fishes and shellfishes in an alkali solution and a process for pressurizing and heating the fishes and shellfishes.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to processed seafood products and a method for producing processed seafood products. [Background technology]

[0002] Relatively hard and chewy seafood such as squid, octopus, shrimp, and shellfish can be difficult for people with poor masticatory function to eat, so there is a demand for soft seafood that is easy to eat.

[0003] There are methods for treating seafood using enzymes to soften it. However, the surface of seafood treated with enzymes dissolves, resulting in a poor appearance and a loss of the seafood's characteristic texture, which may reduce the consumer's appetite. There are also methods for softening seafood by processing it into blended food or mousse, but these foods have a different appearance and texture from actual seafood and may reduce the consumer's appetite. Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention provides a processed seafood product that is soft when eaten and can suppress a loss of appetite in the eater, and a method for producing the same. [Means for solving the problem]

[0005] The present invention is a processed seafood product that maintains the outer shape of the seafood. The processed seafood product has a maximum compressive stress of 500,000 N / m when measured five times at a strain rate of 95%. 2 The present invention also provides a method for producing processed seafood products, which includes the steps of immersing seafood in an alkaline solution and heating the seafood under pressure. [Effects of the Invention]

[0006] According to the present invention, it is possible to provide a processed seafood product that is soft when eaten and that can suppress a loss of appetite in the eater, and a method for producing the same. [Brief explanation of the drawings]

[0007] [Figure 1] 1 is a schematic flowchart illustrating an example of a manufacturing method according to an embodiment. [Figure 2] 1 is a photograph of the appearance of the processed product of Example 1-A-10 after being boiled in hot water. [Figure 3] This is a photograph of the appearance of the processed product of Comparative Example 6-A-1 after being boiled in hot water. [Figure 4] This is a photograph of the appearance of the processed product of Comparative Example 6-A-2 after being boiled in hot water. [Figure 5] 1 is a photograph of the appearance of the processed product of Example 1-B-7 after being boiled in hot water. [Figure 6] This is a photograph of the appearance of the processed product of Comparative Example 6-B-1 after being boiled in hot water. [Figure 7] This is a photograph of the appearance of the processed product of Comparative Example 6-B-2 after being boiled in hot water. [Figure 8] 10 is a graph showing the results of yield evaluation. [Figure 9] 10 is a graph showing the results of yield evaluation. [Figure 10] 10 is a graph showing the results of yield evaluation. [Figure 11] 10 is a graph showing the results of yield evaluation. DETAILED DESCRIPTION OF THE INVENTION

[0008] Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following description. Furthermore, various modifications and improvements can be made to the embodiments, and such modifications and improvements can also be included in the present invention.

[0009] First Embodiment The processed seafood product according to the first embodiment maintains the outer shape of the seafood, and when compressive stress is measured five times at a strain rate of 95%, the maximum value is 500,000 N / m 2 The following is the result.

[0010] The seafood is preferably seafood other than fish, and is preferably one or more species selected from the group consisting of squid such as neon flying squid and Matsuka squid, shrimp such as whiteleg shrimp and black tiger prawn, octopus such as rock octopus, Japanese octopus, and water octopus, and shellfish such as clams. When two or more species of seafood are used, the combination and ratio thereof can be selected arbitrarily depending on the purpose. Any part of the squid other than the bones can be used without particular limitations, but the body is preferably used. The squid may be with the skin on. The squid is preferably one from which the skin and bones have been removed, but if the skin and bones are removed during processing, the skin and bones may remain. The shrimp is preferably one that has been peeled, excluding the head, legs, shell, etc. The octopus can be any part from which the shells have been removed without particular limitations. The octopus may be one with the skin on. The shellfish is preferably one from which the shells have been removed. The seafood may be cut into any size and shape, but it is preferable that the seafood be cut into a size and shape that allows visual recognition of the type of seafood that has been cut. For example, the seafood may be cut into chunks, strips, cubes, etc.

[0011] The processed product according to the first embodiment maintains the external shape of the seafood. When the seafood is cut to a desired size and shape, the external shape refers to the external shape of the seafood after it has been cut. Because the processed product according to the first embodiment maintains the external shape of the seafood, it is easy for the eater to visually recognize what type of seafood they are eating, and this can prevent the eater from losing their appetite.

[0012] Here, "maintaining the external shape of the seafood" refers to a state in which the consumer can visually recognize what kind of seafood the processed product was made from. For example, processed products in which seafood has been dissolved, mashed, pulverized in a blender, turned into a paste, reshaped into a mousse, etc., and the consumer cannot visually recognize what kind of seafood it was made from, do not maintain the external shape of the seafood. Alternatively, "maintaining the external shape of seafood" may refer to the appearance, such as the shape and color, of seafood being the same before and after a series of processes to soften the seafood. For example, if there is no or very little dissolution, breakage, discoloration, etc. of the seafood compared to the seafood before processing, the appearance of the seafood is the same before and after processing. For example, if after processing the seafood is dissolved or broken, or has a discoloration and shape that makes it difficult to recognize it as seafood, the appearance of the seafood is not the same before and after processing.

[0013] The processed product according to the first embodiment has an average compressive stress of 500,000 N / m as measured in accordance with the Universal Design Food Voluntary Standards 4th Edition (Japan Nursing Food Council). 2 Furthermore, in the processed product according to the first embodiment, the average value of the compressive stress is 50,000 N / m or less. 2 Exceeds 300,000N / m 2 It is preferable that the average value of the compressive stress is 50,000 N / m or less. 2 Exceeds 500,000N / m 2 When the average compressive stress is 500,000 N / m or less, the processed product satisfies the physical property standard for the "easy to chew" category of Universal Design Food (UDF). 2 Since the average compressive stress is 300,000 N / m or less, it is soft enough to be easily chewed even by those with low masticatory function. Here, those with low masticatory function refer to, for example, those with reduced masticatory function such as elderly people (e.g., 65 years of age or older), and infants and children whose masticatory function is not fully developed. In addition, the average compressive stress is 300,000 N / m 2 If it is less than this, the processed product will have a softer texture.

[0014] The processed product according to the first embodiment has a maximum compressive stress of 500,000 N / m when measured five times at a strain rate of 95%. 2 The maximum compressive stress measured five times at a strain rate of 95% is 500,000 N / m 2 The processed products described below are soft enough that even people with low chewing ability can easily chew them.

[0015] In this specification, the "average compressive stress measured in accordance with the Voluntary Standards for Universal Design Food, 4th Edition (Japan Care Food Council)" can be determined by the measurement method described in "2. Measurement Methods for Physical Properties, 1) Hardness" in Chapter 2, "Testing Methods for Universal Design Food Products," of the Voluntary Standards for Universal Design Food, 4th Edition (Japan Care Food Council). Specifically, it can be determined as follows: The sample is placed directly on the sample stage of a creep meter (RE2-33005C, manufactured by Yamaden Co., Ltd.). Next, the sample is compressed using the creep meter's cylindrical plunger (3 mm in diameter) until the clearance is 30% of the sample thickness (i.e., until the strain rate is 70%), and the maximum compressive stress at this point is measured. The measurement is performed at a sample temperature of 20±2°C and a compression speed of 10 mm / s. Five measurements are performed, and the "average compressive stress measured in accordance with the Voluntary Standards for Universal Design Food, 4th Edition (Japan Care Food Council)" is calculated by averaging the three values ​​excluding the maximum and minimum values.

[0016] In this specification, the "maximum value when compressive stress is measured five times at a strain rate of 95%" can be determined by the following method. The sample is placed directly on the sample stage of a creep meter (RE2-33005C, manufactured by Yamaden Co., Ltd.). The sample is then compressed using the creep meter's cylindrical plunger (diameter 3 mm) until the clearance becomes 5% of the sample thickness (i.e., until the strain rate becomes 95%), and the maximum compressive stress at this point is measured. The measurement is performed at a sample temperature of 20±2°C and a compression speed of 10 mm / s. The measurement is performed five times, and the maximum value is defined as the "maximum value when compressive stress is measured five times at a strain rate of 95%."

[0017] The processed product according to the first embodiment has a texture unique to seafood. Here, in this specification, the texture unique to seafood refers to the elasticity and chewiness inherent to seafood. The elasticity and chewiness inherent to seafood refers to the not-too-hard, firm texture inherent to squid, shrimp, octopus, and shellfish, for example. Whether a processed seafood product has a texture unique to seafood can be easily determined by sensory evaluation by a trained sensory evaluator. The processed product according to the first embodiment has a texture unique to seafood, which can further suppress a decrease in the eater's appetite.

[0018] The processed seafood product according to the first embodiment described above maintains the outer shape of the seafood, and when compressive stress at a strain rate of 95% is measured five times, the maximum value is 500,000 N / m 2 Therefore, the processed seafood product according to the first embodiment is soft enough that even a person with poor chewing ability can easily chew and bite off the product when eaten, and can suppress a decrease in the eater's appetite.

[0019] The processed seafood product according to the first embodiment is soft enough that even those with low masticatory function can easily chew and bite through it. Therefore, the processed seafood product according to the first embodiment is suitable as a food for those with low masticatory function, such as a care food for those with low masticatory function, such as the elderly, and a food for infants and children whose masticatory function is not fully developed. Furthermore, the processed seafood product according to the first embodiment can suppress a decrease in the eater's appetite when eaten, and is therefore also suitable as a food for those other than those with low masticatory function, such as healthy adults and children whose masticatory function is sufficiently strong.

[0020] Food products may be produced using the processed seafood product according to the first embodiment as an ingredient. For example, the processed product may be packed in a bag or the like to produce a seafood mix. For example, the processed product may be coated with tempura flour and deep-fried to produce tempura. For example, the processed product may be used as a topping to produce okonomiyaki, takoyaki, etc. For example, the processed product may be used to produce a topping for instant noodles. Even when used as a food ingredient, the processed seafood product according to the first embodiment is soft when eaten and can suppress a loss of appetite in the eater. Furthermore, by using the processed seafood product according to the first embodiment as an ingredient, food production can be easily performed.

[0021] Furthermore, the processed seafood product according to the first embodiment or a food product using the processed seafood product as an ingredient may be frozen to produce a frozen food. The frozen food is preferably thawed before eating. The thawed processed seafood product according to the first embodiment is also soft when eaten, and can suppress a decrease in the eater's appetite.

[0022] <Second embodiment> Hereinafter, a method for manufacturing processed seafood products according to the second embodiment will be described. Explanations of the same configurations as those in the above-described embodiment will be omitted by citing the above explanations.

[0023] The method for producing processed seafood products according to the second embodiment includes the steps of immersing seafood in an alkaline solution and heating the seafood under pressure.

[0024] Alternatively, the production method according to the second embodiment may include a step of packaging the seafood soaked in an alkaline solution after the step of soaking the seafood in an alkaline solution. When the production method according to the second embodiment includes a step of packaging the seafood, the packaged seafood is pressurized and heated in the step of pressurizing and heating the seafood. Furthermore, the production method according to the second embodiment may include a step of freezing the pressurized and heated seafood after the step of pressurizing and heating the seafood.

[0025] According to the manufacturing method of the second embodiment, when eaten, the fish and shellfish maintain their outer shape and have a texture unique to fish and shellfish, and the maximum compressive stress measured five times at a strain rate of 95% is 500,000 N / m 2 The following processed seafood products are provided:

[0026] The manufacturing method according to the second embodiment will be described below with reference to Fig. 1. Fig. 1 is a schematic flow chart showing an example of the manufacturing method according to the second embodiment.

[0027] The production method according to the second embodiment includes a step (S1) of soaking seafood in an alkaline solution, which softens the seafood while retaining its characteristic texture.

[0028] The alkaline solution can be prepared by dissolving an alkaline substance in water. The alkaline substance can be any substance that can be used in food, for example, one approved as a food additive, and can be used without any particular limitation. Carbonates and alkali metal salts can be used as the alkaline substance, and it is preferable to use one or more substances selected from the group consisting of trisodium citrate, sodium carbonate, potassium carbonate, sodium bicarbonate, etc. When two or more alkaline substances are used, the combination and ratio thereof can be selected as desired depending on the purpose.

[0029] Each substance used as an alkaline substance is preferably contained in an amount of 0.3 to 5.0 parts by mass, more preferably 0.3 to 2.0 parts by mass, per 100 parts by mass of the alkaline solution. If the amount of each substance is less than 0.3 parts by mass, the processed product may have a hard texture or high compressive stress when eaten. If the amount of each substance is more than 5.0 parts by mass, the processed product may have a hard texture when eaten, the flavor such as taste and aroma may be poor, or the compressive stress of the processed product may be high. When sodium carbonate, potassium carbonate or sodium bicarbonate is used as the alkaline substance, the sodium carbonate, potassium carbonate or sodium bicarbonate is more preferably contained in an amount of 0.5 parts by mass or more and 2.0 parts by mass or less. When a combination of sodium carbonate, potassium carbonate, and sodium hydrogen carbonate is used as the alkaline substance, it is more preferable that each substance is contained in an amount of 0.3 to 1.0 part by mass per 100 parts by mass of the alkaline solution. When a combination of trisodium citrate and sodium carbonate, a combination of trisodium citrate and potassium carbonate, or a combination of trisodium citrate and sodium bicarbonate is used as the alkaline substance, it is preferable that trisodium citrate is contained in an amount of 1.5 parts by mass to 5.0 parts by mass per 100 parts by mass of the alkaline solution, and that sodium carbonate, potassium carbonate, or sodium bicarbonate is contained in an amount of 0.3 parts by mass to 1.0 part by mass per 100 parts by mass of the alkaline solution. When trisodium citrate is used alone as the alkaline substance, it is more preferable that the trisodium citrate is contained in an amount of 2.0 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the alkaline solution.

[0030] The alkaline solution may contain additives. For example, one or more additives selected from the group consisting of seasonings, acidulants, shelf-life improvers, preservatives, antioxidants, pH adjusters, flavorings, colorings, thickening polysaccharides, and leavening agents can be used. When two or more additives are used, the combination and ratio of the additives can be selected as desired depending on the purpose. For example, monosodium glutamate can be added as an additive for the purpose of seasoning seafood. The additives can be added in any amount depending on the type and purpose.

[0031] The pH of the alkaline solution is preferably 7.8 or more and 11.3 or less, and more preferably about 9.3 to 9.6.

[0032] When the seafood is squid, the alkaline solution preferably contains one or more alkaline substances selected from the group consisting of trisodium citrate, sodium carbonate, potassium carbonate, and sodium bicarbonate. When trisodium citrate is used as the alkaline substance, it is more preferable to use it in combination with one or more alkaline substances selected from the group consisting of sodium carbonate, potassium carbonate, and sodium bicarbonate.

[0033] When the seafood is squid, it is more preferable to use the following alkaline solution formulation: A combination of trisodium citrate and sodium carbonate is used as the alkaline substance, and sodium glutamate is used as the additive, with the blending ratio (parts by mass) of trisodium citrate, sodium carbonate, sodium glutamate, and water (trisodium citrate:sodium carbonate:sodium glutamate:water) being 1.75:0.88:2.63:94.74. Alternatively, a combination of trisodium citrate and sodium carbonate is used as the alkaline substance, with the blending ratio (parts by mass) of trisodium citrate, sodium carbonate, and water (trisodium citrate:sodium carbonate:water) being 1.75:0.88:97.37. Alternatively, only trisodium citrate is used as the alkaline substance, with the blending ratio (parts by mass) of trisodium citrate and water (trisodium citrate:water) being within the range of 2:98 to 5:95. Alternatively, only sodium carbonate is used as the alkaline substance, and the blending ratio (parts by mass) of sodium carbonate to water (sodium carbonate:water) is within the range of 0.5:99.5 to 1:99. Alternatively, only potassium carbonate is used as the alkaline substance, and the blending ratio (parts by mass) of potassium carbonate to water (potassium carbonate:water) is within the range of 0.5:99.5 to 1:99. Alternatively, only sodium bicarbonate is used as the alkaline substance, and the blending ratio (parts by mass) of sodium bicarbonate to water (sodium bicarbonate:water) is 1:99.

[0034] When the seafood is shrimp, the alkaline solution preferably contains one or more alkaline substances selected from the group consisting of trisodium citrate, sodium carbonate, potassium carbonate, and sodium bicarbonate, and more preferably sodium carbonate. When trisodium citrate is used as the alkaline substance, it is more preferable to use one or more alkaline substances selected from the group consisting of sodium carbonate, potassium carbonate, and sodium bicarbonate in combination.

[0035] When the seafood is shrimp, it is more preferable to use the following alkaline solution formulation: A combination of trisodium citrate and sodium carbonate is used as the alkaline substance, and sodium glutamate is used as the additive, with the blending ratio (parts by mass) of trisodium citrate, sodium carbonate, sodium glutamate, and water (trisodium citrate:sodium carbonate:sodium glutamate:water) being 1.75:0.88:2.63:94.74. Alternatively, a combination of trisodium citrate and sodium carbonate is used as the alkaline substance, with the blending ratio (parts by mass) of trisodium citrate, sodium carbonate, and water (trisodium citrate:sodium carbonate:water) being 1.75:0.88:97.37. Alternatively, only trisodium citrate is used as the alkaline substance, with the blending ratio (parts by mass) of trisodium citrate and water (trisodium citrate:water) being 5:95. Alternatively, only sodium carbonate is used as the alkaline substance, and the blending ratio (parts by mass) of sodium carbonate to water (sodium carbonate:water) is 1:99. Alternatively, only potassium carbonate is used as the alkaline substance, and the blending ratio (parts by mass) of potassium carbonate to water (potassium carbonate:water) is 1:99. Alternatively, only sodium bicarbonate is used as the alkaline substance, and the blending ratio (parts by mass) of sodium bicarbonate to water (sodium bicarbonate:water) is within the range of 1:99 to 2:98.

[0036] When the seafood is octopus, the alkaline solution preferably contains one or more alkaline substances selected from the group consisting of sodium carbonate, potassium carbonate, and sodium bicarbonate, and more preferably contains sodium carbonate.

[0037] When the seafood is octopus, the alkaline solution is more preferably formulated as follows: A combination of trisodium citrate and sodium carbonate is used as the alkaline substance, and sodium glutamate is used as the additive, with the blending ratio (parts by mass) of trisodium citrate, sodium carbonate, sodium glutamate, and water being 1.75:0.88:2.63:94.74 (trisodium citrate:sodium carbonate:sodium glutamate:water). Alternatively, a combination of trisodium citrate and sodium carbonate is used as the alkaline substance, with the blending ratio (parts by mass) of trisodium citrate, sodium carbonate, and water being 1.75:0.88:97.37 (trisodium citrate:sodium carbonate:water). Alternatively, a combination of sodium carbonate, potassium carbonate, and sodium bicarbonate is used as the alkaline substance, with the blending ratio (parts by mass) of sodium carbonate, potassium carbonate, sodium bicarbonate, and water being 0.3:0.3:0.3:99.1 (sodium carbonate:potassium carbonate:sodium bicarbonate:water). Alternatively, only sodium carbonate is used as the alkaline substance, and the blending ratio (parts by mass) of sodium carbonate to water (sodium carbonate:water) is 1:99. Alternatively, only potassium carbonate is used as the alkaline substance, and the blending ratio (parts by mass) of potassium carbonate to water (potassium carbonate:water) is 1:99. Alternatively, only sodium bicarbonate is used as the alkaline substance, and the blending ratio (parts by mass) of sodium bicarbonate to water (sodium bicarbonate:water) is within the range of 1:99 to 2:98.

[0038] When the seafood is short-necked clams, the alkaline solution preferably contains one or two alkaline substances selected from the group consisting of sodium carbonate and potassium carbonate.

[0039] When the seafood is short-necked clams, it is more preferable to use the alkaline solution in the following manner: using only sodium carbonate as the alkaline substance, with the sodium carbonate to water ratio (parts by mass) (sodium carbonate:water) in the range of 1:99 to 2:98; or using only potassium carbonate as the alkaline substance, with the potassium carbonate to water ratio (parts by mass) (potassium carbonate:water) in the range of 1.5:98.5 to 2:98.

[0040] The state of the seafood when immersed in the alkaline solution is not particularly limited, but it is preferable that the seafood is in a raw state without being heated, etc. When frozen seafood is used, it is preferable to thaw the seafood to return it to a raw state before immersing it in the alkaline solution.

[0041] The time for soaking seafood in the alkaline solution is preferably 4 hours or more and 24 hours or less. If the soaking time is less than 4 hours, the processed product may have a hard texture when eaten. If the soaking time exceeds 24 hours, the flavor, such as the taste and aroma, of the processed product may deteriorate. The soaking time can be changed as desired depending on the type, size, and type of cut of seafood. For example, if the seafood is squid, shrimp, or clam, it is more preferable to soak it in the alkaline solution for 6 hours or more and 24 hours or less, and if the seafood is octopus, it is more preferable to soak it in the alkaline solution for 4 hours or more and 24 hours or less.

[0042] The temperature of the alkaline solution and the seafood when the seafood is immersed in the alkaline solution is not particularly limited, but is preferably 10°C or lower from the standpoint of food hygiene.

[0043] In the production method according to the second embodiment, after the step (S1) of soaking seafood in an alkaline solution, excess alkaline solution may be removed from the seafood before the step (S2) of packaging the seafood or the step (S3) of pressurizing and heating the seafood, which will be described later. This can further prevent the flavor, such as the taste and aroma, of the processed product from being adversely affected. There are no particular limitations on the method for removing excess alkaline solution from seafood, and any method can be used.

[0044] The production method according to the second embodiment may include a step (S2) of packaging the seafood soaked in the alkaline solution after the step (S1) of soaking the seafood in an alkaline solution. The packaging is preferably vacuum-packaged, and more preferably, the vacuum packaging is performed so that the degree of vacuum inside the container is 95% or higher. For example, the vacuum packaging can be performed using a tabletop automatic vacuum packaging machine (V-490G, manufactured by Tosei Electric Co., Ltd.) so that the degree of vacuum inside the container is 95% or higher. This can suppress the insulating effect of air in the step (S3) of pressurizing and heating the seafood, which will be described later, and increase heating efficiency, thereby making the seafood more tender. The seafood can be packaged using, for example, a nozzle-type or chamber-type vacuum packaging machine. The packaging container is not particularly limited as long as it can be used for packaging food and can withstand the pressurized and heated conditions in the step (S3) of pressurizing and heating the seafood, which will be described later. Examples of packaging containers that can be used include plastic and aluminum bags.

[0045] The production method according to the second embodiment includes a step (S1) of soaking seafood in an alkaline solution, followed by a step (S3) of pressurizing and heating the seafood. When the production method according to the second embodiment includes a step (S2) of packaging the seafood soaked in an alkaline solution, the production method further includes a step (S3) of pressurizing and heating the packaged seafood after the step (S2) of packaging the seafood. By pressurizing and heating the seafood, it is possible to soften the seafood while maintaining its unique texture.

[0046] The heating temperature is preferably 105° C. or higher and 115° C. or lower, more preferably 110° C. or higher and 115° C. or lower. If the heating temperature is lower than 105° C., a long period of pressurized heating is required to soften the processed product, which may result in a poor texture and a poor appearance, such as color, of the processed product. If the heating temperature exceeds 115° C., the processed product may have a hard texture when eaten.

[0047] The pressurizing pressure is preferably equal to or greater than the saturated vapor pressure at the heating temperature. Furthermore, when the heating temperature is 105°C or higher and 115°C or lower, the pressurizing pressure is more preferably 0.120 MPa or higher and 0.200 MPa or lower. If the pressurizing pressure is lower than the saturated vapor pressure, the temperature may not rise to the heating temperature, and the pressure cooker may be overloaded. If the pressurizing pressure exceeds 0.200 MPa, the processed product may have a hard texture or a poor appearance, such as color, when eaten.

[0048] The pressurized and heated time is preferably 60 minutes or less, and more preferably 20 to 40 minutes. If the pressurized and heated time exceeds 60 minutes, the texture of the processed product may deteriorate.

[0049] It is particularly preferred to heat the seafood under pressure at a pressure of 0.144 MPa and a temperature of 110°C for 20 minutes. The method for heating the seafood under pressure is not particularly limited, but it is preferred to heat the seafood under pressure in a pressure cooker. When the production method according to the second embodiment includes the step (S2) of packaging the seafood, it is preferred to heat the seafood under pressure while it is still packaged.

[0050] The seafood processed products produced by the production method according to the second embodiment are preferably stored and distributed in a frozen state. Therefore, the production method according to the second embodiment preferably includes a step of freezing the seafood after the step (S3) of pressurizing and heating the seafood. This allows the quality of the processed products to be maintained for a long period of time. Freezing also makes the processed products less susceptible to damage, improving the ease of transporting the processed products. The method for freezing the processed products is not particularly limited, and any method can be selected depending on the type and size of the seafood, the intended use of the processed products, etc. It is preferable to thaw the frozen processed products before eating them. Even after being frozen and thawed, the processed products remain soft and have the texture characteristic of seafood, and can suppress a loss of appetite in consumers.

[0051] The method for producing the second embodiment includes the steps of immersing seafood in an alkaline solution and heating the seafood under pressure, which allows the seafood to maintain its shape and have a texture unique to seafood when eaten. The maximum compressive stress at a strain rate of 95% measured five times is 500,000 N / m 2 The following processed seafood products can be produced:

[0052] The production method according to the second embodiment does not include a step using enzymes. Examples of enzymes include those commonly used in softening seafood. Treating seafood with such enzymes may result in the seafood dissolving and losing its shape, or becoming too soft, resulting in a loss of the texture unique to seafood, such as elasticity and firmness. There is also a risk of the taste, aroma, and other flavors being impaired. The production method according to the second embodiment can soften seafood without using enzymes. Therefore, processed seafood products produced by the production method according to the second embodiment can maintain the shape of the seafood, have the texture unique to seafood (e.g., elasticity and firmness), and are prevented from losing their flavor, such as the taste and aroma, thereby preventing a decrease in the consumer's appetite.

[0053] The manufacturing method according to the second embodiment described above includes the steps of immersing seafood in an alkaline solution and heating the seafood under pressure. The manufacturing method according to the second embodiment produces seafood that maintains its shape when eaten, has a texture unique to seafood, and exhibits a compressive stress of 5 times at a strain rate of 95% with a maximum value of 500,000 N / m 2 Therefore, the production method according to the second embodiment can provide processed seafood products that are soft when eaten and have a texture characteristic of seafood, and can suppress a loss of appetite in the eater. [Example]

[0054] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0055] (Example 1-A-1) Frozen neon flying squid body sections cut into strips (size: approximately 1.5 cm x 1.5 cm x 5 cm) (hereinafter referred to as "frozen neon flying squid") were prepared. The frozen neon flying squid was thawed under running water for approximately one hour to make it raw. An alkaline solution was prepared by dissolving 2 parts by mass of trisodium citrate in 98 parts by mass of water. The neon flying squid was then immersed in the alkaline solution for 16 hours. The neon flying squid was then removed from the alkaline solution and drained. The drained neon flying squid was placed in a vacuum packaging container and vacuum-packed to a vacuum degree of 95% using a tabletop automatic vacuum packaging machine (V-490G, manufactured by Tosei Electric Co., Ltd.). The vacuum-packed neon flying squid was placed in a pressure cooker and pressurized and heated at 0.144 MPa and 110°C for 20 minutes. The neon flying squid was then frozen to produce the neon flying squid processed product of Example 1-A-1.

[0056] (Example 1-A-2) The processed neon flying squid product of Example 1-A-2 was produced in the same manner as in Example 1-A-1, except that the alkaline solution was prepared by dissolving 3 parts by mass of trisodium citrate in 97 parts by mass of water.

[0057] (Example 1-A-3) The processed neon flying squid product of Example 1-A-3 was produced in the same manner as in Example 1-A-1, except that the alkaline solution was prepared by dissolving 5 parts by mass of trisodium citrate in 95 parts by mass of water.

[0058] (Example 1-A-4) A processed product of neon flying squid of Example 1-A-4 was produced in the same manner as in Example 1-A-1, except that an alkaline solution was prepared by dissolving 0.5 parts by mass of sodium carbonate in 99.5 parts by mass of water.

[0059] (Example 1-A-5) A processed product of neon flying squid of Example 1-A-5 was produced in the same manner as in Example 1-A-1, except that an alkaline solution was prepared by dissolving 1 part by mass of sodium carbonate in 99 parts by mass of water.

[0060] (Example 1-A-6) A processed product of neon flying squid of Example 1-A-6 was produced in the same manner as in Example 1-A-1, except that an alkaline solution was prepared by dissolving 0.5 parts by mass of potassium carbonate in 99.5 parts by mass of water.

[0061] (Example 1-A-7) A processed product of neon flying squid of Example 1-A-7 was produced in the same manner as in Example 1-A-1, except that an alkaline solution was prepared by dissolving 1 part by mass of potassium carbonate in 99 parts by mass of water.

[0062] (Example 1-A-8) The processed neon flying squid product of Example 1-A-8 was produced in the same manner as in Example 1-A-1, except that the alkaline solution was prepared by dissolving 1 part by mass of sodium bicarbonate in 99 parts by mass of water.

[0063] (Example 1-A-9) The processed red squid of Example 1-A-9 was prepared in the same manner as in Example 1-A-1, except that the alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate and 0.88 parts by mass of sodium carbonate in 97.37 parts by mass of water.

[0064] (Example 1-A-10) The processed neon squid product of Example 1-A-10 was produced in the same manner as Example 1-A-1, except that the alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate, 0.88 parts by mass of sodium carbonate, and 2.63 parts by mass of sodium glutamate for seasoning purposes in 94.74 parts by mass of water.

[0065] (Comparative example 1-A-1) A processed product of neon flying squid of Comparative Example 1-A-1 was produced in the same manner as in Example 1-A-1, except that an alkaline solution was prepared by dissolving 0.1 parts by mass of trisodium citrate in 99.9 parts by mass of water.

[0066] (Comparative example 1-A-2) A processed product of neon flying squid of Comparative Example 1-A-2 was produced in the same manner as in Example 1-A-1, except that an alkaline solution was prepared by dissolving 0.5 parts by mass of trisodium citrate in 99.5 parts by mass of water.

[0067] (Comparative example 1-A-3) A processed product of neon flying squid of Comparative Example 1-A-3 was produced in the same manner as in Example 1-A-1, except that an alkaline solution was prepared by dissolving 1 part by mass of trisodium citrate in 99 parts by mass of water.

[0068] (Comparative example 1-A-4) A processed product of neon flying squid of Comparative Example 1-A-4 was produced in the same manner as in Example 1-A-1, except that an alkaline solution was prepared by dissolving 8 parts by mass of trisodium citrate in 92 parts by mass of water.

[0069] (Comparative example 1-A-5) A processed product of neon flying squid of Comparative Example 1-A-5 was produced in the same manner as in Example 1-A-1, except that the alkaline solution was prepared by dissolving 0.1 parts by mass of sodium carbonate in 99.9 parts by mass of water.

[0070] (Comparative example 1-A-6) A processed product of neon flying squid of Comparative Example 1-A-6 was produced in the same manner as in Example 1-A-1, except that the alkaline solution was prepared by dissolving 3 parts by mass of sodium carbonate in 97 parts by mass of water.

[0071] (Comparative example 1-A-7) A processed product of neon flying squid of Comparative Example 1-A-7 was produced in the same manner as in Example 1-A-1, except that an alkaline solution was prepared by dissolving 0.1 parts by mass of potassium carbonate in 99.9 parts by mass of water.

[0072] (Comparative example 1-A-8) A processed product of neon flying squid of Comparative Example 1-A-8 was produced in the same manner as in Example 1-A-1, except that an alkaline solution was prepared by dissolving 3 parts by mass of potassium carbonate in 97 parts by mass of water.

[0073] (Comparative example 1-A-9) The processed neon flying squid of Comparative Example 1-A-9 was produced in the same manner as in Example 1-A-1, except that the frozen neon flying squid was thawed by leaving it in the refrigerator overnight, boiled in boiling water at 100°C for 5 minutes, and then immersed in an alkaline solution, and the alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate, 0.88 parts by mass of sodium carbonate, and 2.63 parts by mass of monosodium glutamate in 94.74 parts by mass of water.

[0074] (Comparative example 1-A-10) A processed product of neon flying squid of Comparative Example 1-A-10 was prepared in the same manner as in Example 1-A-1, except that the neon flying squid was not immersed in an alkaline solution.

[0075] (Comparative example 1-A-11) Frozen neon flying squid was thawed under running water for approximately one hour to obtain a raw state. An enzyme solution was prepared by dissolving 1.8 parts by mass of salt, 0.27 parts by mass of Sumiteam (registered trademark) BR (manufactured by Shin-Nihon Chemical Industry Co., Ltd.), and 0.27 parts by mass of Papain W-40 (manufactured by Amano Enzyme Inc.) in 97.66 parts by mass of water. The neon flying squid was immersed in the enzyme solution for 16 hours. The neon flying squid was then removed from the enzyme solution and drained. The drained neon flying squid was placed on a tray and steamed at 98°C for 10 minutes to heat the neon flying squid. The neon flying squid was then frozen to produce the processed neon flying squid product of Comparative Example 1-A-11.

[0076] (Example 1-B-1) Frozen, uncut, peeled vannamei shrimp (size: approximately 3.5 cm × 3.5 cm × 1 cm) (hereinafter referred to as "frozen vannamei shrimp") were prepared. The frozen vannamei shrimp were thawed under running water for approximately one hour to make them raw. An alkaline solution was prepared by dissolving 5 parts by mass of trisodium citrate in 95 parts by mass of water. The vannamei shrimp were immersed in the alkaline solution for 16 hours. The drained vannamei shrimp were then removed from the alkaline solution and drained. The drained vannamei shrimp were placed in a vacuum packaging container and vacuum-packaged to a vacuum degree of 95% using a tabletop automatic vacuum packaging machine (V-490G, manufactured by Tosei Electric Co., Ltd.). The vacuum-packed vannamei shrimp were placed in a pressure cooker and pressurized and heated at 0.144 MPa and 110°C for 20 minutes. Thereafter, the white shrimp were frozen to prepare the processed white shrimp product of Example 1-B-1.

[0077] (Example 1-B-2) A processed product of vannamei shrimp of Example 1-B-2 was produced in the same manner as in Example 1-B-1, except that an alkaline solution was prepared by dissolving 1 part by mass of sodium carbonate in 99 parts by mass of water.

[0078] Example 1-B-3 A processed product of vannamei shrimp of Example 1-B-3 was produced in the same manner as in Example 1-B-1, except that an alkaline solution was prepared by dissolving 1 part by mass of potassium carbonate in 99 parts by mass of water.

[0079] (Example 1-B-4) A processed product of vannamei shrimp of Example 1-B-4 was produced in the same manner as in Example 1-B-1, except that an alkaline solution was prepared by dissolving 1 part by mass of sodium bicarbonate in 99 parts by mass of water.

[0080] (Example 1-B-5) A processed product of vannamei shrimp of Example 1-B-5 was produced in the same manner as in Example 1-B-1, except that an alkaline solution was prepared by dissolving 2 parts by mass of sodium bicarbonate in 98 parts by mass of water.

[0081] (Example 1-B-6) The processed white shrimp product of Example 1-B-6 was produced in the same manner as in Example 1-B-1, except that the alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate and 0.88 parts by mass of sodium carbonate in 97.37 parts by mass of water.

[0082] (Example 1-B-7) The processed white shrimp product of Example 1-B-7 was produced in the same manner as in Example 1-B-1, except that an alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate, 0.88 parts by mass of sodium carbonate, and 2.63 parts by mass of monosodium glutamate for seasoning purposes in 94.74 parts by mass of water.

[0083] (Comparative example 1-B-1) A processed product of vannamei shrimp of Comparative Example 1-B-1 was produced in the same manner as in Example 1-B-1, except that an alkaline solution was prepared by dissolving 1 part by mass of trisodium citrate in 99 parts by mass of water.

[0084] (Comparative example 1-B-2) A processed product of vannamei shrimp of Comparative Example 1-B-2 was produced in the same manner as in Example 1-B-1, except that an alkaline solution was prepared by dissolving 8 parts by mass of trisodium citrate in 92 parts by mass of water.

[0085] (Comparative example 1-B-3) A processed product of vannamei shrimp of Comparative Example 1-B-3 was produced in the same manner as in Example 1-B-1, except that the alkaline solution was prepared by dissolving 0.1 parts by mass of sodium carbonate in 99.9 parts by mass of water.

[0086] (Comparative example 1-B-4) A processed product of vannamei shrimp of Comparative Example 1-B-4 was produced in the same manner as in Example 1-B-1, except that an alkaline solution was prepared by dissolving 0.1 parts by mass of potassium carbonate in 99.9 parts by mass of water.

[0087] (Comparative example 1-B-5) The processed vannamei shrimp product of Comparative Example 1-B-5 was produced in the same manner as in Example 1-B-1, except that frozen vannamei shrimp were thawed by leaving them in a refrigerator overnight, boiled in boiling water at 100°C for 5 minutes, and then immersed in an alkaline solution, and the alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate, 0.88 parts by mass of sodium carbonate, and 2.63 parts by mass of monosodium glutamate in 94.74 parts by mass of water.

[0088] (Comparative example 1-B-6) A processed product of vannamei shrimp of Comparative Example 1-B-6 was produced in the same manner as in Example 1-B-1, except that the vannamei shrimp were not immersed in an alkaline solution.

[0089] (Comparative example 1-B-7) Frozen vannamei shrimp were thawed under running water for approximately one hour to a raw state. An enzyme solution was prepared by dissolving 2 parts by mass of salt, 0.3 parts by mass of sodium carbonate, 0.3 parts by mass of potassium carbonate, 0.3 parts by mass of sodium bicarbonate, and 0.1 parts by mass of Sumiteam (registered trademark) BR (manufactured by Shin-Nihon Chemical Industry Co., Ltd.) in 97 parts by mass of water. Vannamei shrimp were immersed in the enzyme solution for 16 hours. The vannamei shrimp were then removed from the enzyme solution and drained. The drained vannamei shrimp were placed in a tray and steamed at 98°C for 10 minutes to heat the vannamei shrimp. The vannamei shrimp were then frozen to produce the processed vannamei shrimp product of Comparative Example 1-B-7.

[0090] (Example 1-C-1) Frozen arm sections of rock octopus (mass: approximately 8-12 g) cut into approximately 6 cm widths with the skin still attached (hereinafter referred to as "frozen rock octopus") were prepared. The frozen rock octopus was thawed under running water for approximately one hour to make it raw. An alkaline solution was prepared by dissolving 1 part by mass of sodium carbonate in 99 parts by mass of water. The rock octopus was then immersed in the alkaline solution for 16 hours. The rock octopus was then removed from the alkaline solution and drained. The drained rock octopus was placed in a vacuum packaging container and vacuum-packed to a vacuum degree of 95% using a tabletop automatic vacuum packaging machine (V-490G, manufactured by Tosei Electric Co., Ltd.). The vacuum-packed rock octopus was placed in a pressure cooker and pressurized and heated at 0.144 MPa and 110°C for 20 minutes. The rock octopus was then frozen to produce the rock octopus processed product of Example 1-C-1.

[0091] (Example 1-C-2) The processed rock octopus product of Example 1-C-2 was produced in the same manner as in Example 1-C-1, except that the alkaline solution was prepared by dissolving 1 part by mass of potassium carbonate in 99 parts by mass of water.

[0092] (Example 1-C-3) The processed rock octopus product of Example 1-C-3 was produced in the same manner as in Example 1-C-1, except that the alkaline solution was prepared by dissolving 1 part by mass of sodium bicarbonate in 99 parts by mass of water.

[0093] (Example 1-C-4) The processed rock octopus product of Example 1-C-4 was produced in the same manner as in Example 1-C-1, except that the alkaline solution was prepared by dissolving 2 parts by mass of sodium bicarbonate in 98 parts by mass of water.

[0094] (Example 1-C-5) The processed rock octopus product of Example 1-C-5 was produced in the same manner as Example 1-C-1, except that the alkaline solution was prepared by dissolving 0.3 parts by mass of sodium carbonate, 0.3 parts by mass of potassium carbonate, and 0.3 parts by mass of sodium bicarbonate in 99.1 parts by mass of water.

[0095] (Example 1-C-6) The processed rock octopus product of Example 1-C-6 was produced in the same manner as Example 1-C-1, except that the alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate and 0.88 parts by mass of sodium carbonate in 97.37 parts by mass of water.

[0096] (Example 1-C-7) The processed rock octopus product of Example 1-C-7 was produced in the same manner as Example 1-C-1, except that the alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate, 0.88 parts by mass of sodium carbonate, and 2.63 parts by mass of sodium glutamate for seasoning purposes in 94.74 parts by mass of water.

[0097] (Comparative example 1-C-1) A processed rock octopus product of Comparative Example 1-C-1 was produced in the same manner as in Example 1-C-1, except that the alkaline solution was prepared by dissolving 0.1 parts by mass of sodium carbonate in 99.9 parts by mass of water.

[0098] (Comparative example 1-C-2) A processed rock octopus product of Comparative Example 1-C-2 was produced in the same manner as in Example 1-C-1, except that an alkaline solution was prepared by dissolving 0.1 parts by mass of potassium carbonate in 99.9 parts by mass of water.

[0099] (Comparative example 1-C-3) The processed rock octopus product of Comparative Example 1-C-3 was produced in the same manner as in Example 1-C-1, except that the frozen rock octopus was thawed by leaving it in the refrigerator overnight, boiled in boiling water at 100°C for 5 minutes, and then immersed in an alkaline solution, and the alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate, 0.88 parts by mass of sodium carbonate, and 2.63 parts by mass of monosodium glutamate in 94.74 parts by mass of water.

[0100] (Comparative example 1-C-4) A processed rock octopus product of Comparative Example 1-C-4 was produced in the same manner as in Example 1-C-1, except that the rock octopus was not immersed in an alkaline solution.

[0101] (Comparative example 1-C-5) Frozen rock octopus was thawed under running water for approximately one hour to a raw state. An enzyme solution was prepared by dissolving 2 parts by weight of salt, 0.3 parts by weight of sodium carbonate, 0.3 parts by weight of potassium carbonate, 0.3 parts by weight of sodium bicarbonate, and 0.1 parts by weight of Sumiteam (registered trademark) BR (manufactured by Shin-Nihon Chemical Industry Co., Ltd.) in 97 parts by weight of water. The rock octopus was immersed in the enzyme solution for 16 hours. The rock octopus was then removed from the enzyme solution and drained. The drained rock octopus was placed in a tray and steamed at 98°C for 10 minutes to heat the rock octopus. The rock octopus was then frozen, and the processed rock octopus product of Comparative Example 1-C-5 was prepared.

[0102] (Example 1-D-1) Frozen shucked clams (size: approximately 3 cm x 2 cm x 1 cm) (hereinafter referred to as "frozen clams") were prepared. The frozen clams were thawed by exposing them to running water for approximately one hour. An alkaline solution was prepared by dissolving 1 part by mass of sodium carbonate in 99 parts by mass of water. The clams were immersed in the alkaline solution for 16 hours. The clams were then removed from the alkaline solution and drained. The drained clams were placed in a vacuum packaging container and vacuum-packed to a vacuum degree of 95% using a tabletop automatic vacuum packaging machine (V-490G, manufactured by Tosei Electric Co., Ltd.). The vacuum-packed clams were placed in a pressure cooker and pressurized and heated at a pressure of 0.144 MPa and a temperature of 110°C for 20 minutes. The clams were then frozen to produce the clam processed product of Example 1-D-1.

[0103] (Example 1-D-2) The processed clam product of Example 1-D-2 was produced in the same manner as in Example 1-D-1, except that the alkaline solution was prepared by dissolving 2 parts by mass of sodium carbonate in 98 parts by mass of water.

[0104] (Example 1-D-3) The processed clam product of Example 1-D-3 was produced in the same manner as in Example 1-D-1, except that the alkaline solution was prepared by dissolving 1.5 parts by mass of potassium carbonate in 98.5 parts by mass of water.

[0105] (Example 1-D-4) The processed clam product of Example 1-D-4 was produced in the same manner as in Example 1-D-1, except that the alkaline solution was prepared by dissolving 2 parts by mass of potassium carbonate in 98 parts by mass of water.

[0106] (Comparative example 1-D-1) Frozen short-necked clams were thawed by exposing them to running water for about an hour. An enzyme solution was prepared by dissolving 0.05 parts by mass of Sumiteam (registered trademark) BR (manufactured by Shin-Nihon Chemical Industry Co., Ltd.), 0.05 parts by mass of Protin NY100 (manufactured by Amano Enzyme Inc.), 0.5 parts by mass of sodium carbonate, and 3 parts by mass of trehalose in 96.4 parts by mass of water. The short-necked clams were immersed in the enzyme solution for 16 hours. Next, the short-necked clams were removed from the enzyme solution and drained. The drained short-necked clams were placed in a tray and steamed at 98°C for 10 minutes to heat the short-necked clams. The short-necked clams were then frozen, and the short-necked clam processed product of Comparative Example 1-D-1 was produced.

[0107] (Example 2-A-1) Frozen neon flying squid was thawed in running water for approximately one hour to a fresh state. An alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate, 0.88 parts by mass of sodium carbonate, and 2.63 parts by mass of monosodium glutamate (for flavoring) in 94.74 parts by mass of water. The neon flying squid was immersed in the alkaline solution for six hours. The neon flying squid was then removed from the alkaline solution and drained. The drained neon flying squid was placed in a vacuum packaging container and vacuum-packed to a vacuum level of 95% using a tabletop automatic vacuum packaging machine (V-490G, manufactured by Tosei Electric Co., Ltd.). The vacuum-packed neon flying squid was placed in a pressure cooker and pressurized and heated at 0.144 MPa and 110°C for 20 minutes. The neon flying squid was then frozen to produce the neon flying squid processed product of Example 2-A-1.

[0108] (Example 2-A-2) A processed product of neon flying squid of Example 2-A-2 was produced in the same manner as in Example 2-A-1, except that the neon flying squid was immersed in an alkaline solution for 24 hours.

[0109] (Comparative example 2-A-1) A processed product of neon flying squid of Comparative Example 2-A-1 was prepared in the same manner as in Example 2-A-1, except that the neon flying squid was immersed in an alkaline solution for 4 hours.

[0110] (Comparative example 2-A-2) A processed product of neon flying squid of Comparative Example 2-A-2 was prepared in the same manner as in Example 2-A-1, except that the neon flying squid was immersed in an alkaline solution for 48 hours.

[0111] Example 2-B-1 A processed product of vannamei shrimp of Example 2-B-1 was produced in the same manner as in Example 2-A-1, except that frozen vannamei shrimp was used.

[0112] (Example 2-B-2) A processed product of vannamei shrimp of Example 2-B-2 was produced in the same manner as in Example 2-A-1, except that frozen vannamei shrimp were used and the vannamei shrimp were immersed in an alkaline solution for 24 hours.

[0113] (Comparative example 2-B-1) A processed product of vannamei shrimp of Comparative Example 2-B-1 was prepared in the same manner as in Example 2-A-1, except that frozen vannamei shrimp were used and the vannamei shrimp were immersed in an alkaline solution for 4 hours.

[0114] (Comparative example 2-B-2) A processed product of vannamei shrimp of Comparative Example 2-B-2 was produced in the same manner as in Example 2-A-1, except that frozen vannamei shrimp were used and the vannamei shrimp were immersed in an alkaline solution for 48 hours.

[0115] Example 2-C-1 A processed rock octopus product of Example 2-C-1 was produced in the same manner as in Example 2-A-1, except that frozen rock octopus was used and the rock octopus was soaked in an alkaline solution for 4 hours.

[0116] (Example 2-C-2) The processed rock octopus product of Example 2-C-2 was produced in the same manner as in Example 2-A-1, except that frozen rock octopus was used and the rock octopus was soaked in an alkaline solution for 24 hours.

[0117] (Comparative example 2-C-1) A processed rock octopus product of Comparative Example 2-C-1 was prepared in the same manner as in Example 2-A-1, except that frozen rock octopus was used and the rock octopus was soaked in an alkaline solution for 2 hours.

[0118] (Comparative example 2-C-2) A processed rock octopus product of Comparative Example 2-C-2 was prepared in the same manner as in Example 2-A-1, except that frozen rock octopus was used and the rock octopus was soaked in an alkaline solution for 48 hours.

[0119] (Example 3-A-1) The neon flying squid was thawed in running water for approximately one hour to a fresh state. An alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate, 0.88 parts by mass of sodium carbonate, and 2.63 parts by mass of monosodium glutamate (for flavoring) in 94.74 parts by mass of water. The neon flying squid was immersed in the alkaline solution for 16 hours. The neon flying squid was then removed from the alkaline solution and drained. The drained neon flying squid was placed in a vacuum packaging container and vacuum-packed to a vacuum degree of 95% using a tabletop automatic vacuum packaging machine (V-490G, manufactured by Tosei Electric Co., Ltd.). The vacuum-packed neon flying squid was placed in a pressure cooker and pressurized and heated at 0.144 MPa and 110°C for 20 minutes. The neon flying squid was then frozen to produce the neon flying squid processed product of Example 3-A-1.

[0120] (Example 3-A-2) The processed red squid of Example 3-A-2 was produced in the same manner as in Example 3-A-1, except that the drained red squid was not vacuum-packaged, but was placed in a packaging container, sealed at normal pressure without being degassed, and packaged.

[0121] (Example 4-A-1) A processed product of neon flying squid of Example 4-A-1 was produced in the same manner as in Example 3-A-1, except that the pressurized heating was carried out at a pressure of 0.144 MPa and a temperature of 110°C for 40 minutes.

[0122] (Example 4-A-2) The processed neon flying squid product of Example 4-A-2 was produced in the same manner as in Example 3-A-1, except that the pressurized heating was carried out at a pressure of 0.170 MPa and a temperature of 115°C for 7 minutes and 17 seconds.

[0123] (Example 4-A-3) A processed product of neon flying squid of Example 4-A-3 was produced in the same manner as in Example 3-A-1, except that the pressurized heating was carried out at a pressure of 0.170 MPa and a temperature of 115°C for 20 minutes.

[0124] (Example 4-A-4) A processed product of neon flying squid of Example 4-A-4 was produced in the same manner as in Example 3-A-1, except that the pressurization and heating were carried out at a pressure of 0.200 MPa and a temperature of 110°C for 20 minutes.

[0125] (Comparative example 4-A-1) A processed neon flying squid product of Comparative Example 4-A-1 was produced in the same manner as in Example 3-A-1, except that heating was carried out at a temperature of 95°C under normal pressure for 30 minutes.

[0126] (Comparative example 4-A-2) A processed neon flying squid product of Comparative Example 4-A-2 was produced in the same manner as in Example 3-A-1, except that heating was carried out at a temperature of 95°C under normal pressure for 90 minutes.

[0127] (Comparative example 4-A-3) A processed neon flying squid product of Comparative Example 4-A-3 was produced in the same manner as in Example 3-A-1, except that the pressurized heating was carried out at a pressure of 0.199 MPa and a temperature of 120°C for 4 minutes and 45 seconds.

[0128] (Comparative example 4-A-4) A processed neon flying squid product of Comparative Example 4-A-4 was produced in the same manner as in Example 3-A-1, except that the pressurization and heating were carried out at a pressure of 0.199 MPa and a temperature of 120°C for 20 minutes.

[0129] (Comparative example 4-A-5) A processed neon flying squid product of Comparative Example 4-A-5 was produced in the same manner as in Example 3-A-1, except that the pressurized heating was carried out at a pressure of 0.300 MPa and a temperature of 110°C for 20 minutes.

[0130] (Comparative example 4-A-6) A processed neon flying squid product of Comparative Example 4-A-6 was produced in the same manner as in Example 3-A-1, except that the pressurized heating was carried out at a pressure of 0.300 MPa and a temperature of 115°C for 20 minutes.

[0131] (Example 4-B-1) A processed product of vannamei shrimp of Example 4-B-1 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used and pressurized and heated at a pressure of 0.121 MPa and a temperature of 105°C for 56 minutes and 37 seconds.

[0132] (Example 4-B-2) A processed product of vannamei shrimp of Example 4-B-2 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used.

[0133] (Example 4-B-3) A processed product of vannamei shrimp of Example 4-B-3 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used and pressurized and heated at a pressure of 0.144 MPa and a temperature of 110°C for 40 minutes.

[0134] Example 4-B-4 A processed product of vannamei shrimp of Example 4-B-4 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used and pressurized and heated at a pressure of 0.170 MPa and a temperature of 115°C for 6 minutes and 10 seconds.

[0135] (Example 4-B-5) A processed product of vannamei shrimp of Example 4-B-5 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used and pressurized and heated at a pressure of 0.170 MPa and a temperature of 115°C for 20 minutes.

[0136] (Comparative example 4-B-1) A processed product of vannamei shrimp of Comparative Example 4-B-1 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used and heated at a temperature of 95°C under normal pressure for 30 minutes.

[0137] (Comparative example 4-B-2) A processed product of vannamei shrimp of Comparative Example 4-B-2 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used and heated at a temperature of 95°C for 90 minutes under normal pressure.

[0138] (Comparative example 4-B-3) A processed product of vannamei shrimp of Comparative Example 4-B-3 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used and pressurized and heated at a pressure of 0.199 MPa and a temperature of 120°C for 5 minutes.

[0139] (Comparative example 4-B-4) A processed product of vannamei shrimp of Comparative Example 4-B-4 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used and pressurized and heated at a pressure of 0.199 MPa and a temperature of 120°C for 20 minutes.

[0140] (Comparative example 4-B-5) A processed product of vannamei shrimp of Comparative Example 4-B-5 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used and pressurized and heated at a pressure of 0.300 MPa and a temperature of 110°C for 20 minutes.

[0141] (Comparative example 4-B-6) A processed product of vannamei shrimp of Comparative Example 4-B-6 was produced in the same manner as in Example 3-A-1, except that frozen vannamei shrimp was used and pressurized and heated at a pressure of 0.300 MPa and a temperature of 115°C for 20 minutes.

[0142] (Example 4-C-1) The processed rock octopus product of Example 4-C-1 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.121 MPa and a temperature of 105°C for 45 minutes.

[0143] Example 4-C-2 A processed rock octopus product of Example 4-C-2 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used.

[0144] Example 4-C-3 The processed rock octopus product of Example 4-C-3 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.144 MPa and a temperature of 110°C for 40 minutes.

[0145] Example 4-C-4 The processed rock octopus product of Example 4-C-4 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.144 MPa and a temperature of 110°C for 60 minutes.

[0146] (Example 4-C-5) The processed rock octopus product of Example 4-C-5 was produced in the same manner as Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.170 MPa and a temperature of 115°C for 6 minutes and 18 seconds.

[0147] (Example 4-C-6) The processed rock octopus product of Example 4-C-6 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.170 MPa and a temperature of 115°C for 40 minutes.

[0148] (Example 4-C-7) The processed rock octopus product of Example 4-C-7 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.170 MPa and a temperature of 115°C for 60 minutes.

[0149] (Example 4-C-8) The processed rock octopus product of Example 4-C-8 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.200 MPa and a temperature of 110°C for 20 minutes.

[0150] (Comparative example 4-C-1) A processed rock octopus product of Comparative Example 4-C-1 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and heated at 95°C under normal pressure for 30 minutes.

[0151] (Comparative Example 4-C-2) A processed rock octopus product of Comparative Example 4-C-2 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and heated at 95°C under normal pressure for 90 minutes.

[0152] (Comparative Example 4-C-3) The processed rock octopus product of Comparative Example 4-C-3 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.199 MPa and a temperature of 120°C for 2 minutes and 42 seconds.

[0153] (Comparative example 4-C-4) A processed rock octopus product of Comparative Example 4-C-4 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.199 MPa and a temperature of 120°C for 20 minutes.

[0154] (Comparative Example 4-C-5) A processed rock octopus product of Comparative Example 4-C-5 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.187 MPa and a temperature of 118°C for 31 minutes.

[0155] (Comparative example 4-C-6) A processed rock octopus product of Comparative Example 4-C-6 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.300 MPa and a temperature of 110°C for 20 minutes.

[0156] (Comparative example 4-C-7) A processed rock octopus product of Comparative Example 4-C-7 was produced in the same manner as in Example 3-A-1, except that frozen rock octopus was used and pressurized and heated at a pressure of 0.300 MPa and a temperature of 115°C for 20 minutes.

[0157] (Example 5-A-1) A processed product of neon flying squid of Example 5-A-1 was produced in the same manner as in Example 3-A-1, except that the neon flying squid was not frozen after the heating under pressure.

[0158] (Example 6-D-1) The processed clam product of Example 6-D-1 was produced in the same manner as in Example 1-D-1, except that an alkaline solution was prepared by dissolving 1.75 parts by mass of trisodium citrate, 0.88 parts by mass of sodium carbonate, and 2.63 parts by mass of sodium glutamate for seasoning purposes in 94.74 parts by mass of water.

[0159] (Comparative Example 6-A-1) Frozen neon flying squid was thawed in running water for about an hour to make it fresh. An enzyme solution was prepared by dissolving 0.5 parts by mass of papain W-40 (manufactured by Amano Enzyme Inc.) in 99.5 parts by mass of water. The neon flying squid was immersed in the enzyme solution for 16 hours. The neon flying squid was then removed from the enzyme solution and drained. The drained neon flying squid was placed on a tray and steamed at 98°C for 10 minutes to heat the neon flying squid. The neon flying squid was then frozen to produce the processed neon flying squid product of Comparative Example 6-A-1.

[0160] (Comparative Example 6-A-2) The frozen neon flying squid was thawed by leaving it in the refrigerator overnight and then boiled for 5 minutes in boiling water at 100° C. The neon flying squid was then frozen to prepare a processed neon flying squid product of Comparative Example 6-A-2.

[0161] (Comparative Example 6-B-1) Frozen vannamei shrimp were thawed in running water for about one hour to a raw state. An enzyme solution was prepared by dissolving 0.5 parts by mass of papain W-40 (manufactured by Amano Enzyme Inc.) in 99.5 parts by mass of water. Vannamei shrimp were immersed in the enzyme solution for 16 hours. Next, the vannamei shrimp were removed from the enzyme solution and drained. The drained vannamei shrimp were placed in a tray and steamed at 98°C for 10 minutes to heat the vannamei shrimp. The vannamei shrimp were then frozen to produce the processed vannamei shrimp product of Comparative Example 6-B-1.

[0162] (Comparative Example 6-B-2) Frozen vannamei shrimp were thawed by leaving them in a refrigerator overnight, and then boiled for 5 minutes in boiling water at 100° C. Thereafter, the vannamei shrimp were frozen to prepare a processed vannamei shrimp product of Comparative Example 6-B-2.

[0163] (Comparative Example 6-C-1) Frozen rock octopus was thawed in running water for about an hour to make it fresh. An enzyme solution was prepared by dissolving 0.5 parts by mass of papain W-40 (manufactured by Amano Enzyme Inc.) in 99.5 parts by mass of water. The rock octopus was immersed in the enzyme solution for 16 hours. The rock octopus was then removed from the enzyme solution and drained. The drained rock octopus was placed on a tray and steamed at 98°C for 10 minutes to heat the rock octopus. The rock octopus was then frozen to produce the processed rock octopus product of Comparative Example 6-C-1.

[0164] (Comparative Example 6-C-2) The frozen rock octopus was thawed by leaving it in the refrigerator overnight, and then boiled for 5 minutes in boiling water at 100° C. The rock octopus was then frozen to prepare a processed rock octopus product of Comparative Example 6-C-2.

[0165] (Comparative Example 6-D-1) Frozen short-necked clams were thawed under running water for about an hour to make them fresh. An enzyme solution was prepared by dissolving 0.5 parts by mass of papain W-40 (manufactured by Amano Enzyme Inc.) in 99.5 parts by mass of water. The short-necked clams were immersed in the enzyme solution for 16 hours. The short-necked clams were then removed from the enzyme solution and drained. The drained short-necked clams were placed in a tray and steamed at 98°C for 10 minutes to heat the short-necked clams. The short-necked clams were then frozen to produce the short-necked clam processed product of Comparative Example 6-D-1.

[0166] (Comparative Example 6-D-2) The frozen short-neck clams were thawed by leaving them in the refrigerator overnight, and then boiled for 5 minutes in boiling water at 100° C. The short-neck clams were then frozen to produce the processed short-neck clam product of Comparative Example 6-D-2.

[0167] <Measurement of compressive stress> For each of the processed products of Examples 1-A-1 to 5-A-1 and Comparative Examples 1-A-1 to 4-C-7, the average value of compressive stress measured in accordance with the Universal Design Food Voluntary Standards, 4th Edition (Japan Care Food Council) (hereinafter referred to as the "average value of compressive stress measured in accordance with the UDF voluntary standard") and the maximum value of compressive stress measured five times at a strain rate of 95% (hereinafter referred to as the "maximum value of compressive stress at a strain rate of 95%") were measured as follows.

[0168] (Measurement of the average compressive stress according to UDF voluntary standards) The processed product was thawed in a hot water bath for 5 minutes. The processed product of neon flying squid in Example 5-A-1 was also thawed in a hot water bath for 5 minutes. Next, the processed product was placed directly on the sample stage of a creep meter (RE2-33005C, manufactured by Yamaden Co., Ltd.). The sample was compressed using the cylindrical plunger (diameter 3 mm) of the creep meter until the clearance became 30% of the sample thickness (i.e., until the strain rate became 70%), and the maximum compressive stress at that time was measured. The measurement was performed at a sample temperature of 20±2°C and a compression speed of 10 mm / s. The measurement was performed five times, and the average of the three values ​​excluding the maximum and minimum values ​​was calculated to obtain the average compressive stress. For the processed product of clams, measurements were performed on the water tube portion to obtain the average compressive stress.

[0169] (Measurement of maximum compressive stress at 95% strain) The maximum compressive stress at a strain rate of 95% was obtained in the same manner as the above-mentioned measurement, except that the sample was compressed until the clearance was 5% of the sample thickness (i.e., until the strain rate was 95%), the maximum compressive stress at that time was measured, and the measurement was performed five times, with the maximum value being the maximum compressive stress at a strain rate of 95%.

[0170] <Sensory evaluation> The processed products of Examples 1-A-1 to 5-A-1 and Comparative Examples 1-A-1 to 4-C-7 were subjected to a sensory evaluation as follows. Five well-trained sensory evaluators, who are responsible for the development of nursing care foods and seafood products and possess the ability to objectively discern, evaluated the taste, aroma, softness, texture, and appearance of processed seafood products boiled in hot water for 5 minutes on a three-point scale according to the following criteria, and the most frequently received evaluation was used as the evaluation for each processed product. Comments were also obtained from each sensory evaluator. A: The taste, aroma, softness, texture and appearance are more preferable. B: Taste, aroma, softness, texture and appearance are satisfactory. C: The taste, aroma, softness, texture and appearance are undesirable.

[0171] <Overall rating> For each of the processed products of Examples 1-A-1 to 5-A-1 and Comparative Examples 1-A-1 to 4-C-7, a comprehensive evaluation was carried out based on the results of the compressive stress and sensory evaluation. The average compressive stress measured in accordance with the UDF voluntary standard was 500,000 N / m 2 Below, the maximum compressive stress at a strain rate of 95% is 500,000 N / m 2 If the sensory evaluation was A or below, the overall evaluation was A. The average compressive stress measured in accordance with the UDF voluntary standard was 500,000 N / m 2 Below, the maximum compressive stress at a strain rate of 95% is 500,000 N / m 2 In the following cases, when the sensory evaluation was B, the overall evaluation was judged to be B. In cases other than those mentioned above, the overall evaluation was judged to be C.

[0172] The results for the processed neon flying squid products of Examples 1-A-1 to 10 and Comparative Examples 1-A-1 to 11 are shown in Table 1. The results for the processed whiteleg shrimp products of Examples 1-B-1 to 7 and Comparative Examples 1-B-1 to 7 are shown in Table 2. The results for the processed rock octopus products of Examples 1-C-1 to 7 and Comparative Examples 1-C-1 to 5 are shown in Table 3. The results for the processed short-neck clam products of Examples 1-D-1 to 4 and Comparative Example 1-D-1 are shown in Table 4. Table 5 shows the results for the processed seafood products of Examples 2-A-1 to 2-C-2 and Comparative Examples 2-A-1 to 2-C-2. The results for the processed neon flying squid products of Examples 3-A-1 and 3-A-2 are shown in Table 6. The results for the processed neon flying squid products of Example 3-A-1, Examples 4-A-1 to 4, and Comparative Examples 4-A-1 to 6 are shown in Table 7. The results for the processed vannamei shrimp products of Examples 4-B-1 to 5 and Comparative Examples 4-B-1 to 6 are shown in Table 8. The results for the processed rock octopus products of Examples 4-C-1 to 8 and Comparative Examples 4-C-1 to 7 are shown in Table 9. The results for the processed neon flying squid products of Examples 3-A-1 and 5-A-1 are shown in Table 10.

[0173] [Table 1]

[0174] [Table 2]

[0175] [Table 3]

[0176] [Table 4]

[0177] As is clear from Tables 1 to 4, processed seafood products (Examples 1-A-1 to 1-A-3 and 1-B-1) containing 2.0 to 5.0 parts by mass of trisodium citrate per 100 parts by mass of alkaline solution showed good results in all of the compressive stress, sensory evaluation, and overall evaluation.

[0178] In addition, processed seafood products (Examples 1-A-4 to 10, 1-B-2 to 7, 1-C-1 to 7, and 1-D-1 to 4) containing 0.3 to 2.0 parts by mass of each alkaline substance per 100 parts by mass of alkaline solution also showed good results in all of the compressive stress, sensory evaluation, and overall evaluation.

[0179] The processed seafood products containing less than 2.0 parts by mass of trisodium citrate per 100 parts by mass of alkaline solution (Comparative Examples 1-A-1 to 1-A-3 and 1-B-1) and the processed seafood products containing less than 0.3 parts by mass of each alkaline substance per 100 parts by mass of alkaline solution (Comparative Examples 1-A-5, 1-A-7, 1-B-3 to 1-B-4, and 1-C-1 to 1-C-2) had an average compressive stress measured in accordance with the UDF voluntary standard or a maximum compressive stress at a strain rate of 95% of 500,000 N / m 2 The processed seafood products containing more than 5.0 parts by mass of trisodium citrate per 100 parts by mass of alkaline solution (Comparative Examples 1-A-4 and 1-B-2) had a maximum compressive stress of 500,000 N / m at a strain rate of 95%. 2 The processed seafood products containing more than 2.0 parts by mass of each alkaline substance per 100 parts by mass of alkaline solution (Comparative Examples 1-A-6 and 1-A-8) were too hard to chew, and / or tasted bitter, sour, hard, or other undesirable results in the sensory evaluation.

[0180] The processed seafood products (Comparative Examples 1-A-9, 1-B-5, and 1-C-3) that were boiled and then immersed in alkaline solution had an average compressive stress measured in accordance with the UDF voluntary standard, or a maximum compressive stress at a strain rate of 95%, of 500,000 N / m 2 The resulting food was too hard to chew or cut, and / or in the sensory evaluation, it was found to be hard, the skin remained and it was difficult to cut, making it unsuitable for nursing care food.

[0181] The processed seafood products that were not immersed in alkaline solution (Comparative Examples 1-A-10, 1-B-6, and 1-C-4) had an average compressive stress measured in accordance with the UDF voluntary standard, or a maximum compressive stress at a strain rate of 95%, of 500,000 N / m 2 and become too hard to chew or cut, and / or sensory evaluation results in undesirable results such as being hard and lacking in juiciness.

[0182] The processed products in which seafood was soaked in enzyme solution (Comparative Examples 1-A-11, 1-B-7, 1-C-5 and 1-D-1) had unfavorable results in sensory evaluation, as the seafood dissolved and did not retain its shape, lost its characteristic seafood texture, or had a strong bitter taste.

[0183] [Table 5]

[0184] As is clear from Table 5, the processed products of neon flying squid and vannamei shrimp (Examples 2-A-1 to 2 and 2-B-1 to 2) immersed in alkaline solution for 6 to 24 hours showed good results in all of the compressive stress, sensory evaluation, and overall evaluation. In addition, the processed products of rock octopus (Examples 2-C-1 to 2) immersed in alkaline solution for 4 to 24 hours also showed good results in all of the compressive stress, sensory evaluation, and overall evaluation.

[0185] The processed products of neon flying squid and vannamei shrimp that were immersed in alkaline solution for less than 6 hours (Comparative Examples 2-A-1 and 2-B-1), and the processed product of rock octopus that was immersed in alkaline solution for less than 4 hours (Comparative Example 2-C-1) had a maximum compressive stress of 500,000 N / m at a strain rate of 95%. 2 The processed seafood products soaked in alkaline solution for more than 24 hours (Comparative Examples 2-A-2, 2-B-2, and 2-C-2) were bitter, had a bad aftertaste, and were therefore undesirable in the sensory evaluation.

[0186] [Table 6]

[0187] As is clear from Table 6, the average compressive stress measured in accordance with the UDF voluntary standard and the maximum compressive stress at a strain rate of 95% for the vacuum-packed neon flying squid processed product (Example 3-A-1) and the neon flying squid processed product sealed and packaged at normal pressure without degassing (Example 3-A-2) were both 500,000 N / m 2 The vacuum-packed neon flying squid processed product (Example 3-A-1) had a softer texture than the neon flying squid processed product (Example 3-A-2) that was sealed and packaged under normal pressure without degassing, and the sensory evaluation also showed favorable results.

[0188] [Table 7]

[0189] [Table 8]

[0190] [Table 9]

[0191] As is clear from Tables 7 to 9, processed seafood products (Examples 3-A-1, 4-A-1 to 4, 4-B-1 to 5, and 4-C-1 to 8) that were pressurized and heated at a temperature of 105°C or higher and 115°C or lower, at a pressure of saturated steam pressure or higher and 0.200 MPa or lower, for 60 minutes or less showed good results in all of the compression stress, sensory evaluation, and overall evaluation.

[0192] The processed seafood products (Comparative Examples 4-A-5 to 4-A-6, 4-B-5 to 4-B-6, and 4-C-6 to 4-C-7) that were pressurized and heated at a pressure exceeding 0.200 MPa showed unfavorable results in the sensory evaluation, such as unfavorable seafood color.

[0193] The processed seafood products heated at temperatures below 105°C (Comparative Examples 4-A-1 to 4-A-2, 4-B-1 to 4-B-2, and 4-C-1 to 4-C-2) had a maximum compressive stress of 500,000 N / m at a strain rate of 95%.2 The processed seafood products (Comparative Examples 4-A-3 to 4, 4-B-3 to 4, and 4-C-3 to 5) that were pressurized and heated at temperatures exceeding 115°C were too hard to chew, and / or in the sensory evaluation, had undesirable results such as an undesirable color, a hard texture, and a bad aftertaste. Furthermore, the processed seafood products that were pressurized and heated at temperatures exceeding 115°C (Comparative Examples 4-A-3 to 4, 4-B-3 to 4, and 4-C-3 to 5) had a maximum compressive stress of 500,000 N / m at a strain rate of 95%. 2 The resulting product becomes too hard to chew and / or has undesirable results in sensory evaluation, such as poor crispness, bad flavor, or bad color.

[0194] The processed seafood products heated for more than 60 minutes (Comparative Examples 4-A-2, 4-B-2, and 4-C-2) had undesirable results in the sensory evaluation, such as a bad aftertaste and poor color.

[0195] [Table 10]

[0196] As is clear from Table 10, the average compressive stress measured in accordance with the UDF voluntary standard and the maximum compressive stress at a strain rate of 95% for both the frozen processed neon flying squid (Example 3-A-1) and the non-frozen processed neon flying squid (Example 5-A-1) were 500,000 N / m 2 The results were also good in the sensory evaluation.

[0197] <Yield evaluation> The yield was obtained for each of the processed products of Examples 1-A-10, 1-B-7, 1-C-7 and 6-D-1 and Comparative Examples 6-A-1 to 6-B-2, 6-C-1 to 6-D-2 and 6-D-1 to 6-D-2 as follows.

[0198] Five pieces of each processed product were prepared for each Example and Comparative Example. The processed products were thawed in a hot water bath for 5 minutes. Photographs of Examples 1-A-10 and 1-B-7 at this time are shown in Figures 2 and 5, respectively. Photographs of the processed products of Comparative Examples 6-A-1, 6-A-2, 6-B-1, and 6-B-2 at this time are shown in Figures 3, 4, 6, and 7, respectively. The weights of the processed products were then measured. After measuring the weights of the processed products, the processed products were placed in a colander and subjected to running water of 9,673 cc / min from a height of 43 cm using a shower (shower head diameter: 50 mm, water outlet diameter: 1.5 mm, number of water outlets: 48) for 30 seconds. The water was then drained from the processed products, and the weights of the processed products were measured. The yield Y of the processed products was calculated using the following formula (1). This was performed for all five processed products. The average value and standard deviation of the yield Y for each example and comparative example were calculated from the yield Y of the five processed products. The results are shown in Table 11 and FIGS. Yield Y (%) = Weight of processed product after running water (g) / Weight of processed product before running water (g) × 100 (1)

[0199] [Table 11]

[0200] As is clear from Figures 2 and 5, the processed products (Examples 1-A-10 and 1-B-7) produced by a production method including the steps of soaking seafood in an alkaline solution and pressurizing and heating the seafood maintained their outer shape well. Furthermore, the processed products (Examples 1-A-10 and 1-B-7) produced by this production method maintained their outer shape to a similar extent compared to the processed products (Comparative Examples 6-A-2 and 6-B-2) produced by simply boiling seafood, as shown in Figures 4 and 7.

[0201] On the other hand, in the processed products in which seafood was soaked in enzyme solution (Comparative Examples 6-A-1 and 6-B-1), the seafood dissolved or the flesh fell apart, as shown in Figures 3 and 6, and the seafood did not maintain its external shape.

[0202] As is clear from Table 11 and Figures 8 to 11, the seafood processed products (Examples 1-A-10, 1-B-7, 1-C-7, and 6-D-1) produced by a production method including the steps of soaking seafood in an alkaline solution and pressurizing and heating the seafood all had an average yield of 90% or more. These results demonstrate that the seafood did not dissolve or crumble using this production method, and almost no part of the seafood was washed away by running water. Furthermore, this yield was comparable to that of seafood processed products (Comparative Examples 6-A-2, 6-B-2, 6-C-2, and 6-D-2) produced by simply boiling the seafood. Thus, the seafood processed products produced by the production method including the steps of soaking seafood in an alkaline solution and pressurizing and heating the seafood maintained their outer shape comparable to that of seafood processed products produced by simply boiling the seafood.

[0203] On the other hand, the processed products in which seafood was soaked in enzyme solution (Comparative Examples 6-A-1, 6-B-1, 6-C-1, and 6-D-1) all had low average yields, resulting in low yields. This is because the enzyme treatment dissolved some of the seafood, and the dissolved parts washed away when exposed to running water, resulting in a decrease in the weight of the seafood. Thus, it was found that the processed products in which seafood was soaked in enzyme solution did not maintain the external shape of the seafood.

Claims

1. The maximum compressive stress of the fish and shellfish measured five times at a strain rate of 95% was 500,000 N / m ２ The following are processed seafood products.

2. Immersing seafood in an alkaline solution; and A method for producing processed seafood products, comprising a step of pressurizing and heating the seafood.

3. soaking the seafood in an alkaline solution; packaging the seafood soaked in the alkaline solution; and A method for producing processed seafood products, comprising a step of pressurizing and heating the packaged seafood.

4. The step of packaging the seafood is carried out by vacuum-packaging the seafood, The method for producing a processed seafood product according to claim 3 , wherein the step of pressurizing and heating is carried out in a pressure cooker.

5. The alkaline solution is obtained by dissolving an alkaline substance in water, The method for producing a processed seafood product according to any one of claims 2 to 4, wherein the alkaline substance is one or more selected from the group consisting of trisodium citrate, sodium carbonate, potassium carbonate, and sodium bicarbonate.

6. The method for producing a processed seafood product according to claim 5, wherein the trisodium citrate is contained in an amount of 1.5 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the alkaline solution.

7. 6. The method for producing a processed seafood product according to claim 5, wherein at least one of the sodium carbonate, the potassium carbonate, and the sodium bicarbonate is contained in an amount of 0.3 parts by mass or more and 2.0 parts by mass or less per 100 parts by mass of the alkaline solution.

8. The method for producing a processed seafood product according to any one of claims 2 to 4, wherein the step of pressurizing and heating the seafood is carried out at a temperature of 105 ° C or higher and 115 ° C or lower and at a pressure equal to or higher than saturated steam pressure.

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