Method for producing processed food

Abstract

To provide a method for improving the yield of a processed food, for example, while suppressing the outflow of a useful taste component, and to provide a food improved in the yield while sufficiently having the taste component.SOLUTION: For example, a method of manufacturing a processed food including a first step of performing a high salt concentration treatment on a raw material and a second step of performing a low salt concentration treatment on the raw material, in which the raw material is meat or a marine product, adductor muscle having a moisture content of 80% by mass or more and an extract solid concentration of 6% by mass or more, meat having a moisture content of 78% by mass or more and an extract solid concentration of 8% by mass or more, and bivalve stripped meat having a moisture content of 80% by mass or more and an extract solid concentration of 5% by mass or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to methods for producing processed foods, for example. [Background technology]

[0002] Techniques for soaking raw materials in specific aqueous solutions are known for the purpose of improving the yield of processed meat or seafood foods (e.g., Patent Documents 1 to 3). However, when raw materials are soaked in an aqueous solution, useful flavor components such as sugars and proteins contained in the raw materials may be leached out. If a large amount of flavor components is leached out, the resulting processed food is likely to be inferior in taste. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2020-150932 [Patent Document 2] International Publication No. 2013 / 027610 [Patent Document 3] Japanese Patent Application Laid-Open No. 2008-182966 Summary of the Invention [Problem to be solved by the invention]

[0004] The present disclosure relates to, for example, providing a method for improving the yield of processed foods while suppressing the outflow of useful flavor components, and providing foods that have sufficient flavor components and have improved yields, etc. [Means for solving the problem]

[0005] The present disclosure discloses, for example, a method for producing processed foods, which comprises a first step of subjecting raw materials to high-salt concentration treatment and a second step of subjecting the raw materials to low-salt concentration treatment, wherein the raw materials are meat or marine products; a water content of 80% by mass or more and an extract solid concentration of 6% by mass or more; scallop adductor muscle; a water content of 78% by mass or more and an extract solid concentration of 8% by mass or more; meat; and peeled bivalve meat, etc., having a water content of 80% by mass or more and an extract solid concentration of 5% by mass or more. DETAILED DESCRIPTION OF THE INVENTION

[0006] [Processed food manufacturing method] A method for producing a processed food according to an example of the present disclosure includes: a first step of subjecting the raw material to high salt concentration treatment; A second step of subjecting the raw material to a low salt concentration treatment, The raw material is meat or aquatic product.

[0007] (raw materials) The raw meat or marine product will be described in detail below. The raw marine product is not particularly limited, but may be, for example, at least one selected from the group consisting of fish, cephalopods, crustaceans, and shellfish. The raw meat is not particularly limited, but may be, for example, at least one selected from the group consisting of beef, pork, and chicken. The form of the raw meat or marine product is not particularly limited, but may be, for example, a form commonly used as a food ingredient, such as peeled meat, fillets, surimi, or minced meat.

[0008] The fish may be, for example, a fish belonging to at least one selected from the group consisting of Gadidae, Aquilegia, Siluriformes, Salmoniformes, Clupeformes, Garfishiformes, Alfonsiniformes, Scorpaeniformes, Perciformes, Pike and Pleuronectiformes.

[0009] Examples of fish belonging to the order Gadiformes include Pacific cod, Alaska pollock, southern cod, hake, and hoki. Examples of fish belonging to the order Aquilegia include Japanese amberjack, Japanese lizardfish, Japanese lizardfish, and Japanese lizardfish. Examples of fish belonging to the order Siluriformes include channel catfish and pangasius.

[0010] Examples of fish belonging to the Salmonidae order include coho salmon, sockeye salmon, king salmon, pink salmon, rainbow trout, char, brook trout, white-spotted char, grayling, etc. Examples of fish belonging to the Clupeidae order include sardines, herring, anchovies, round herring, saury, and gizzard shad.

[0011] Examples of fish belonging to the Garconiformes include saury, flying fish, halfbeak, etc. Examples of fish belonging to the Alfonsiniformes include alfonsino and albatross. Examples of fish belonging to the Scorpaenidae include scorpionfish, rockfish, flathead, greenling, and sablefish.

[0012] Examples of fish belonging to the order Perciformes include sea bass, tuna, yellowtail, red goatfish, Nile tilapia, cobia, horse mackerel, marbled jack, hairtail, mahi-mahi, chub mackerel, yellowtail mackerel, bonito, bonito, red sea bream, threadfin bream, and white croaker. Examples of fish belonging to the order Pleuronectiformes include northern pike. Examples of fish belonging to the order Pleuronectiformes include flathead flounder, marbled flounder, greenland flounder, Pacific halibut, and Japanese flounder.

[0013] Cephalopods include, for example, various squids and octopuses. Examples of squid include Japanese flying squid, spear squid, swordtip squid, red squid, bigfin reef squid, diamondback squid, cuttlefish, Japanese cuttlefish, Japanese giant squid, ear-sized squid, Japanese giant squid, Japanese giant squid, firefly squid, and giant reef squid. Examples of octopuses include the common octopus, Pacific octopus, Japanese giant octopus, Japanese small-toed octopus, Japanese giant octopus, Japanese ringed octopus, Japanese giant octopus, Japanese giant octopus, Japanese giant octopus, Japanese giant octopus, Japanese giant octopus, Japanese giant octopus, and Japanese giant octopus.

[0014] Crustaceans include various shrimps, crabs, etc. Examples of shrimp include pistol shrimp, kuruma prawns, black tiger shrimp, vannamei shrimp, shiba shrimp, monkey shrimp, fan shrimp, Japanese spiny lobster, octopus shrimp, octopus shrimp, otoko shrimp, spiny lobster, skimmer lobster, cherry shrimp, glass shrimp, northern red shrimp, northern red shrimp, nephrops prawn, sea lobster, Pandalus nigricans, Japanese slender shrimp, Pandalus nigricans, Japanese slender shrimp, Japanese slender lobster, Japanese slender lobster, Japanese slender lobster, Japanese slender lobster, Japanese slender lobster, Japanese giant clam shrimp, Japanese giant clam shrimp, Japanese giant clam shrimp, Japanese giant clam shrimp, striped shrimp, freshwater shrimp, striped shrimp, freshwater shrimp, crayfish, and American crayfish. Furthermore, examples of crabs include red crabs, false red crabs, Asian crabs, African giant red crabs, blue crabs, lizard crabs, stone crabs, Dungeness crabs, golden-tipped crabs, false golden-tipped crabs, Hokkaido golden-tipped crabs, giant red crabs, giant snow crabs, chestnut crabs, hairy crabs, false Japanese crabs, freshwater crabs, striped crabs, Japanese amberjack crabs, snow crabs, and snow crabs. Examples of crustaceans include Japanese spider crab, king crab, Chinese mitten crab, spiny chestnut crab, snow crab, tiger otter, Japanese holo crab, Japanese common tuna crab, Japanese toad crab, Japanese sturgeon crab, Japanese flat-legged crab, Japanese flathead crab, Japanese two-spotted crab, red snow crab, Hong Kong stone crab, Japanese pine crab, Japanese mitten crab, Japanese stone crab, coconut crab, Dungeness crab, etc. Crustaceans may have their shells on or removed.

[0015] Examples of shellfish include bivalves and gastropods. Examples of bivalves include clams, freshwater clams, hard clams, ark shells, blue clams, cockles, oysters, scallops, pearl oysters, mussels, and the like. Examples of bivalves include sand-burrowing bivalves. Examples of sand-burrowing bivalves include clams, freshwater clams, hard clams, ark shells, blue clams, cockles, and the like. Examples of bivalves include swimming bivalves. Examples of swimming bivalves include scallops, pearl oysters, and pearl oysters. Examples of gastropods include turban shells, abalone, giant clams, Japanese oysters, Japanese oysters, Japanese oysters, and the like. Examples of gastropods include sessile gastropod shells. Examples of sessile gastropod shells include turban shells, abalone, giant clams, Japanese oysters, Japanese oysters, and the like. Examples of gastropods include adhesive gastropod shells. Examples of adhesive gastropod shells include turban shells, abalone, giant clams, Japanese oysters, Japanese oysters, and the like. The shellfish may be in shell or shell-free. The shellfish may be shucked, may be the adductor muscle, or may be the mantle. In one embodiment, the shellfish may be the adductor muscle of a bivalve mollusk.

[0016] In some embodiments, the raw material is crustacean, shellfish, or meat. In other embodiments, the raw material is shellfish, particularly scallops or shucked bivalve mollusks, or meat. In other embodiments, the raw material is scallops, shucked clams, or chicken.

[0017] (First step) In the first step, the raw material is subjected to a high-salt treatment. High-salt treatment involves temporarily exposing the raw material to a high-salt environment. Examples of high-salt treatment include soaking the raw material in a high-salt aqueous solution and adding solid salt to the raw material. High-salt treatment can affect the cellular function of the raw material. High-salt treatment may regulate the moisture content of the raw material through, for example, changes in the metabolism of the raw material's cells, structural changes including gene expression regulation and / or changes in protein localization. Some raw materials may have a regulatory mechanism that retains moisture lost during high-osmotic pressure treatment. Examples of regulatory mechanisms that retain moisture lost during high-osmotic pressure treatment include those that increase the amount of osmotic pressure-regulating components, including umami components, within the cells.

[0018] An example of a high-salt aqueous solution is an aqueous solution with a salt concentration of 3% by mass or more. Here, the "salt concentration" refers to the salt (sodium chloride) concentration of a salt solution (sodium chloride aqueous solution) having the same electrical conductivity as the high-salt aqueous solution at 20°C, and is a value that can be measured at 20°C using an electrical conductivity-type salinity meter. The salinity can be measured using a digital salinity meter ES-421 manufactured by Atago Co., Ltd.

[0019] The salt concentration of the high-salt concentration aqueous solution may be, for example, 3.2% by mass or more, 3.4% by mass or more, 3.6% by mass or more, 3.8% by mass or more, 4% by mass or more, 4.2% by mass or more, 4.4% by mass or more, or 4.6% by mass or more. The salt concentration of the high-salt concentration aqueous solution may be, for example, 15% by mass or less, 12% by mass or less, 11% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, or 5% by mass or less.

[0020] The upper and lower limits of the salt concentration of the high-salt aqueous solution can be arbitrarily combined within the scope of the present disclosure. The salt concentration of the high-salt aqueous solution may be, for example, in the range of 3% by mass to 15% by mass, 3.2% by mass to 12% by mass, 3.4% by mass to 11% by mass, 3.6% by mass to 10% by mass, 3.8% by mass to 9% by mass, 4% by mass to 8% by mass, 4.2% by mass to 7% by mass, 4.4% by mass to 6% by mass, or 4.6% by mass to 5% by mass.

[0021] The high-salt aqueous solution may have a salt concentration of 2% by mass or more. An aqueous solution with a salt concentration of 2% by mass or more is an aqueous solution containing 2 parts by mass or more of sodium chloride per 100 parts by mass of the aqueous solution. The salt concentration of the high-salt aqueous solution may be 2.2% by mass or more, 2.4% by mass or more, 2.6% by mass or more, 2.8% by mass or more, 3% by mass or more, 3.2% by mass or more, 3.4% by mass or more, or 3.6% by mass or more. The salt concentration of the high-salt aqueous solution may be 12% by mass or less, 11% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, or 4.5% by mass or less.

[0022] The upper and lower limits of the salt concentration of the high-salt aqueous solution can be arbitrarily combined within the scope of the present disclosure. The salt concentration of the high-salt aqueous solution may be, for example, in the range of 2% by mass to 12% by mass, 2.2% by mass to 11% by mass, 2.4% by mass to 10% by mass, 2.6% by mass to 9% by mass, 2.8% by mass to 8% by mass, 3% by mass to 7% by mass, 3.2% by mass to 6% by mass, 3.4% by mass to 5% by mass, or 3.6% by mass to 4.5% by mass.

[0023] The high-salt aqueous solution may contain other salts in addition to table salt (sodium chloride). The high-salt aqueous solution may contain, for example, at least one salt selected from the group consisting of sodium salts, potassium salts, calcium salts, and magnesium salts. The high-salt aqueous solution may also contain, for example, at least one salt selected from the group consisting of citrate, carbonate, bicarbonate, ascorbate, erythorbate, lactate, succinate, acetate, malate, fumarate, gluconate, phosphate, polyphosphate, chloride salt, and hydrochloride.

[0024] The high-salt aqueous solution may contain at least one salt selected from the group consisting of, for example, trisodium citrate, potassium chloride, tripotassium citrate, calcium citrate, sodium lactate, sodium succinate, sodium acetate, sodium malate, sodium fumarate, sodium gluconate, potassium gluconate, calcium gluconate, calcium lactate, magnesium chloride, calcium chloride, sodium ascorbate, sodium erythorbate, sodium carbonate, sodium bicarbonate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and sodium tripolyphosphate. Typically, when the high-salt aqueous solution contains trisodium citrate, the ionic strength is easily increased, which leads to improved yields of processed foods and reduced dripping.

[0025] The high-salt aqueous solution may contain, for example, a total of 1% by mass or more of salts excluding sodium chloride, 1.2% by mass or more, 1.4% by mass or more, 1.6% by mass or more, 1.8% by mass or more, 2% by mass or more, 2.2% by mass or more, 2.4% by mass or more, or 2.6% by mass or more. The high-salt aqueous solution may contain, for example, a total of 12% by mass or less of salts excluding sodium chloride, 11% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, or 4% by mass or less.

[0026] The upper and lower limits of the content of salts excluding sodium chloride can be arbitrarily combined within the scope of the present disclosure. The high-salt aqueous solution may contain, for example, a total of 1% by mass or more and 12% by mass or less of salts excluding sodium chloride, 1.2% by mass or more and 11% by mass or less, 1.4% by mass or more and 10% by mass or less, 1.6% by mass or more and 9% by mass or less, 1.8% by mass or more and 8% by mass or less, 2% by mass or more and 7% by mass or less, 2.2% by mass or more and 6% by mass or less, 2.4% by mass or more and 5% by mass or less, or 2.6% by mass or more and 4% by mass or less.

[0027] In one embodiment, the high-salt aqueous solution may contain trisodium citrate in an amount of, for example, 1% by mass or more, 1.2% by mass or more, 1.4% by mass or more, 1.6% by mass or more, 1.8% by mass or more, 2% by mass or more, 2.2% by mass or more, 2.4% by mass or more, or 2.6% by mass or more. In one embodiment, the high-salt aqueous solution may contain trisodium citrate in an amount of, for example, 12% by mass or less, 11% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, or 4% by mass or less.

[0028] In one embodiment, the high-salt concentration aqueous solution may contain trisodium citrate, for example, in the range of 1% by mass to 12% by mass, 1.2% by mass to 11% by mass, 1.4% by mass to 10% by mass, 1.6% by mass to 9% by mass, 1.8% by mass to 8% by mass, 2% by mass to 7% by mass, 2.2% by mass to 6% by mass, 2.4% by mass to 5% by mass, or 2.6% by mass to 4% by mass.

[0029] The pH of the high-salt aqueous solution is not particularly limited. Typically, a pH of 4 or more and 7 or less can easily prevent processed foods, particularly processed seafood products, from having a jelly-like texture or an unnaturally transparent appearance. The pH of the high-salt aqueous solution may be, for example, 4 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5 or more, 5.2 or more, or 5.4 or more. The pH of the high-salt aqueous solution may also be, for example, 7 or less, 6.8 or less, 6.6 or less, 6.4 or less, 6.2 or less, 6 or less, 5.8 or less, or 5.6 or less.

[0030] The upper and lower limits of the pH of the high-salt aqueous solution can be arbitrarily combined within the scope of the present disclosure. The pH of the high-salt aqueous solution may be, for example, within the range of 4 to 7, 4.2 to 6.8, 4.4 to 6.6, 4.6 to 6.4, 4.8 to 6.2, 5 to 6, 5.2 to 5.8, or 5.4 to 5.6. In this specification, the pH is measured at 20°C.

[0031] The high salt concentration aqueous solution may contain an organic acid for the purpose of adjusting the pH, etc. The organic acid may be, for example, an organic acid having a carboxyl group and 6 or less carbon atoms (an integer from 1 to 6). The organic acid may be, for example, at least one selected from the group consisting of citric acid, malic acid, succinic acid, butyric acid, propionic acid, acetic acid, lactic acid, tartaric acid, fumaric acid, and formic acid. In one embodiment, the organic acid is citric acid.

[0032] Note that the values ​​of the concentrations of the components and pH, etc., described above for the high-salt aqueous solution may change when the raw material is soaked in it. Therefore, the values ​​of the concentrations of the components and pH, etc., of the high-salt aqueous solution are the values ​​immediately before the raw material is soaked in the high-salt aqueous solution.

[0033] The time for which the raw material is soaked in the high-salt concentration aqueous solution may be, for example, 2 hours or more, 5 hours or more, 10 hours or more, 12 hours or more, or 15 hours or more. The time for which the raw material is soaked in the high-salt concentration aqueous solution may be, for example, 48 hours or less, 42 hours or less, 36 hours or less, 30 hours or less, or 24 hours or less.

[0034] The upper and lower limits of the time for soaking the raw material in the high-salt aqueous solution can be arbitrarily combined within the scope of the present disclosure. The time for soaking the raw material in the high-salt aqueous solution may be, for example, in the range of 2 hours to 48 hours, in the range of 5 hours to 42 hours, in the range of 10 hours to 36 hours, in the range of 12 hours to 30 hours, or in the range of 15 hours to 24 hours.

[0035] When the raw material is soaked in the high-salt aqueous solution, the aqueous solution may be left standing or may be stirred. Typically, stirring the aqueous solution when soaking the raw material in the high-salt aqueous solution can shorten the soaking time. The temperature when soaking the raw material in the high-salt aqueous solution is not particularly limited, but typically, soaking at a temperature within the range of 0°C or higher and 10°C or lower can reduce the risk of microbial growth and spoilage.

[0036] As described above, the high-salt treatment may be a process in which solid salt is added to the raw material. Here, the solid salt may be, for example, powdered, granular, or chunky solid salt. In one embodiment, the solid salt includes sodium chloride. The solid salt may contain 50% by mass or more of sodium chloride, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass.

[0037] The amount of solid salt used may be, for example, 3% by mass or more, 3.5% by mass or more, 4% by mass or more, 4.5% by mass or more, 5% by mass or more, 5.5% by mass or more, 6% by mass or more, or 6.5% by mass or more, relative to the mass of the raw materials. The amount of solid salt used may be, for example, 20% by mass or less, 18% by mass or less, 16% by mass or less, 14% by mass or less, 12% by mass or less, 11% by mass or less, 10% by mass or less, or 9% by mass or less, relative to the mass of the raw materials.

[0038] The upper and lower limits of the amount of solid salt used can be arbitrarily combined within the scope of the present disclosure. The amount of solid salt used may be, for example, within the range of 3% by mass to 20% by mass, 3.5% by mass to 18% by mass, 4% by mass to 16% by mass, 4.5% by mass to 14% by mass, 5% by mass to 12% by mass, 5.5% by mass to 11% by mass, 6% by mass to 10% by mass, or 6.5% by mass to 9% by mass, based on the mass of the raw material.

[0039] The method for adding the solid salt to the raw materials is not particularly limited. For example, the raw materials and the solid salt may be mixed, the solid salt may be sprinkled on the surface of the raw materials, or the solid salt may be rubbed into the raw materials. After adding the solid salt to the raw materials, the mixture may be allowed to stand or may be stirred. The reaction time after adding the solid salt to the raw materials may be, for example, 30 minutes or more, 1 hour or more, 2 hours or more, 4 hours or more, or 8 hours or more. The reaction time after adding the solid salt to the raw materials may be, for example, 24 hours or less, 18 hours or less, 12 hours or less, or 10 hours or less.

[0040] (Second step) In the second step, the raw material that has undergone the first step is subjected to low-salt treatment. Low-salt treatment involves temporarily exposing the raw material to an environment with a lower salt concentration than the conditions of high-salt treatment. Examples of low-salt treatment include immersing the raw material in a low-salt aqueous solution. Low-salt treatment can affect the function of the raw material's cells. Low-salt treatment may involve regulating the water content of the raw material through, for example, changes in the metabolism of the raw material's cells, structural changes including changes in gene expression regulation and / or protein localization. Some raw materials may have a regulatory mechanism that retains the water that has entered the cells due to the hypotonic treatment.

[0041] An example of a low-salt aqueous solution is an aqueous solution with a salt concentration of less than 3% by mass. Here, the "salt concentration" refers to the salt (sodium chloride) concentration of a salt solution (sodium chloride aqueous solution) having the same electrical conductivity as the low-salt aqueous solution at 20°C, and is a value that can be measured at 20°C using an electrical conductivity-type salinity meter. The salinity can be measured using a digital salinity meter ES-421 manufactured by Atago Co., Ltd.

[0042] The salt concentration of the low-salt concentration aqueous solution may be, for example, 2.8% by mass or less, 2.6% by mass or less, 2.4% by mass or less, 2.2% by mass or less, 2% by mass or less, 1.8% by mass or less, 1.6% by mass or less, or 1.4% by mass or less. The salt concentration of the low-salt concentration aqueous solution may be, for example, 0% by mass, 0% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more.

[0043] The upper and lower limits of the salt concentration of the low-salt aqueous solution can be arbitrarily combined within the scope of the present disclosure. The salt concentration of the low-salt aqueous solution may be, for example, in the range of 0% by mass to less than 3% by mass, 0.05% by mass to 2.8% by mass, 0.1% by mass to 2.6% by mass, 0.15% by mass to 2.4% by mass, 0.2% by mass to 2.2% by mass, 0.25% by mass to 2% by mass, 0.3% by mass to 1.8% by mass, 0.4% by mass to 1.6% by mass, or 0.5% by mass to 1.4% by mass.

[0044] The low-salt aqueous solution may be an aqueous solution with a salt concentration of less than 2% by mass. An aqueous solution with a salt concentration of less than 2% by mass is an aqueous solution in which the sodium chloride content is less than 2 parts by mass per 100 parts by mass of the aqueous solution. The salt concentration of the low-salt aqueous solution may be 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0% by mass. In one embodiment, the low-salt aqueous solution may be water.

[0045] The low-salt aqueous solution may contain other salts in addition to table salt (sodium chloride). The low-salt aqueous solution may contain, for example, at least one salt selected from the group consisting of sodium salts, potassium salts, calcium salts, and magnesium salts. The low-salt aqueous solution may also contain, for example, at least one salt selected from the group consisting of citrate, carbonate, bicarbonate, ascorbate, erythorbate, lactate, succinate, acetate, malate, fumarate, gluconate, phosphate, polyphosphate, chloride, and hydrochloride.

[0046] The low-salt aqueous solution may contain at least one salt selected from the group consisting of, for example, trisodium citrate, potassium chloride, tripotassium citrate, calcium citrate, sodium lactate, sodium succinate, sodium acetate, sodium malate, sodium fumarate, sodium gluconate, potassium gluconate, calcium gluconate, calcium lactate, magnesium chloride, calcium chloride, sodium ascorbate, sodium erythorbate, sodium carbonate, sodium bicarbonate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and sodium tripolyphosphate. Typically, when the low-salt aqueous solution contains trisodium citrate, the ionic strength is easily increased, which leads to improved yields of processed foods and reduced dripping.

[0047] The low-salt concentration aqueous solution may contain, for example, a total of 0.2% by mass or more of salts excluding sodium chloride, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 1.2% by mass or more, or 1.4% by mass or more. The low-salt concentration aqueous solution may contain, for example, a total of 5% by mass or less of salts excluding sodium chloride, 3% by mass or less, 2.5% by mass or less, 2.2% by mass or less, 2% by mass or less, 1.8% by mass or less, or 1.6% by mass or less.

[0048] The upper and lower limits of the content of salts excluding sodium chloride can be arbitrarily combined within the scope of the present disclosure. The low-salt concentration aqueous solution may contain, for example, a total of 0.2% by mass to 5% by mass of salts excluding sodium chloride, 0.4% by mass to 3% by mass, 0.6% by mass to 2.5% by mass, 0.8% by mass to 2.2% by mass, 1% by mass to 2% by mass, 1.2% by mass to 1.8% by mass, or 1.4% by mass to 1.6% by mass.

[0049] In one embodiment, the low-salt aqueous solution may contain, for example, a total of 0.2% by mass or more, 0.4% by mass or more, 0.6% by mass or more, 0.8% by mass or more, 1% by mass or more, 1.2% by mass or more, or 1.4% by mass or more of a salt selected from the group consisting of trisodium citrate, sodium tripolyphosphate, and trisodium phosphate. In one embodiment, the low-salt aqueous solution may contain, for example, a total of 5% by mass or less, 3% by mass or less, 2.5% by mass or less, 2.2% by mass or less, 2% by mass or less, 1.8% by mass or less, or 1.6% by mass or less of a salt selected from the group consisting of trisodium citrate, sodium tripolyphosphate, and trisodium phosphate.

[0050] In one embodiment, the low-salt concentration aqueous solution may contain a salt selected from the group consisting of trisodium citrate, sodium tripolyphosphate, and trisodium phosphate, for example, in a total amount of 0.2% by mass to 5% by mass, 0.4% by mass to 3% by mass, 0.6% by mass to 2.5% by mass, 0.8% by mass to 2.2% by mass, 1% by mass to 2% by mass, 1.2% by mass to 1.8% by mass, or 1.4% by mass to 1.6% by mass.

[0051] The pH of the low-salt concentration aqueous solution is not particularly limited. In one embodiment, the pH of the low-salt concentration aqueous solution may be 7 or more and 10 or less. The pH of the low-salt concentration aqueous solution may be, for example, 7 or more, 7.2 or more, 7.4 or more, 7.6 or more, 7.8 or more, or 8 or more. The pH of the low-salt concentration aqueous solution may be, for example, 10 or less, 9.8 or less, 9.6 or less, 9.4 or less, 9.2 or less, or 9 or less.

[0052] The upper and lower limits of the pH of the low-salt aqueous solution can be arbitrarily combined within the scope of the present disclosure. The pH of the low-salt aqueous solution may be, for example, within the range of 7 to 10, 7.2 to 9.8, 7.4 to 9.6, 7.6 to 9.4, 7.8 to 9.2, or 8 to 9. In one embodiment, the pH of the low-salt aqueous solution may be within the range of more than 10 and 13. In this specification, the pH is measured at 20°C.

[0053] The values ​​of the concentration of each component, pH, etc. described above for the low-salt aqueous solution may change when the raw material is soaked in the first step. Therefore, the values ​​of the concentration of each component, pH, etc. of the low-salt aqueous solution are the values ​​immediately before the raw material is soaked in the low-salt aqueous solution.

[0054] The time for which the raw material is soaked in the low-salt concentration aqueous solution may be, for example, 10 hours or more, 12 hours or more, 18 hours or more, 24 hours or more, or 36 hours or more. The time for which the raw material is soaked in the low-salt concentration aqueous solution may be, for example, 168 hours or less, 144 hours or less, 120 hours or less, 96 hours or less, or 72 hours or less.

[0055] The upper and lower limits of the time for soaking the raw material in the low-salt aqueous solution can be arbitrarily combined within the scope of the present disclosure. The time for soaking the raw material in the low-salt aqueous solution may be, for example, in the range of 10 hours to 168 hours, 12 hours to 144 hours, 18 hours to 120 hours, 24 hours to 96 hours, or 36 hours to 72 hours.

[0056] When the raw material is soaked in the low-salt aqueous solution, the aqueous solution may be left standing or may be stirred. Typically, stirring the aqueous solution when soaking the raw material in the low-salt aqueous solution can shorten the soaking time. The temperature when soaking the raw material in the low-salt aqueous solution is not particularly limited, but typically, soaking at a temperature within the range of 0°C or higher and 10°C or lower can reduce the risk of microbial growth and spoilage.

[0057] When the raw material is soaked in a low-salt aqueous solution, the low-salt aqueous solution may be replaced midway. Typically, by replacing the low-salt aqueous solution midway, it becomes easier to suppress the effect of an increase in the salt concentration of the aqueous solution due to salt leaching from the raw material that has undergone the first step. Considering that a large amount of salt is likely to be leached from the raw material within 36 hours from the start of the low-salt treatment, the low-salt aqueous solution may be replaced, for example, 10 to 36 hours after the start of the low-salt treatment. Thereafter, the aqueous solution may not need to be replaced, or may be replaced as appropriate. The low-salt aqueous solution used initially and the low-salt aqueous solution used from the second time onwards may have different compositions.

[0058] (others) The raw materials may be either fresh or frozen. For example, frozen raw materials may be used in the first step, and the raw materials may be thawed while undergoing high-salt treatment. In addition, when the raw materials are shellfish, the frozen shellfish may be thawed in the first step, the shells removed, and the shells may be shucked or the adductor muscle may be obtained, and then the low-salt treatment may be performed in the second step.

[0059] [Processed food] The above-mentioned method can improve the yield of processed foods while suppressing the loss of useful flavor components. In particular, by applying the above-mentioned method to scallops, shelled bivalve meat, and livestock meat, it has become possible for the first time to obtain the following processed foods that have sufficient flavor components and improved yield.

[0060] (scallop) The method of the present disclosure allows for the first time the production of scallop adductor muscle with a moisture content of 80% by mass or more and an extract solids concentration of 6% by mass or more. The adductor muscle may be that of a swimming bivalve. The muscles developed in the adductor muscle of a swimming bivalve may affect the moisture content and / or extract solids concentration of the adductor muscle tissue obtained by high-salt and low-salt treatments. The adductor muscle of a swimming bivalve may be, for example, that of a scallop. In this specification, the moisture content of processed foods is measured by a normal pressure heat drying method (105°C, 3 hours). Furthermore, in this specification, the extract solids concentration of processed foods refers to the value calculated by the following formula. The same applies to other processed foods.

[0061] Extract solids concentration (mass%) = Total solids concentration (mass%) - Salt concentration (mass%)

[0062] Here, the total solid concentration and salt concentration of the processed food are determined by the following method. 90 g of purified water was added to 10 g of solid sample and homogenized using a homogenizer (ULTRA-TURRAX T25 basic, manufactured by IKA). The mixture was then centrifuged at 3,000 rpm for 15 minutes using a centrifuge (Model 5922, manufactured by Kubota Shoji Co., Ltd.) and filtered through filter paper (No. 2, manufactured by Advantec Toyo Co., Ltd.). The Brix of the resulting filtrate was measured using a saccharimeter (Pocket Saccharimeter PAL-1, manufactured by Atago Co., Ltd.). The Brix value was multiplied by 10, the dilution factor, to determine the total solids concentration (% by mass). The salt concentration (% by mass) of the resulting filtrate was also measured using a salinity meter (Digital Salt Meter ES-421, manufactured by Atago Co., Ltd.) and multiplied by 10, the dilution factor. All measurements were performed at 20°C. The same procedure was followed for other processed foods. Furthermore, when the aqueous solution used for pickling contains a component that affects the extract solids concentration, the extract solids concentration derived from the aqueous solution used for pickling in the processed food may be 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, or 1% by mass or less of the extract solids concentration of the entire processed food.

[0063] The moisture content of the adductor muscle may be in the range of 80% by mass to 95% by mass, 81% by mass to 94% by mass, 82% by mass to 93% by mass, 83% by mass to 92% by mass, or 84% by mass to 91% by mass.

[0064] The solid extract concentration of the adductor muscle may be in the range of 6% by mass to 15% by mass, 6.2% by mass to 14% by mass, 6.4% by mass to 13% by mass, 6.6% by mass to 12% by mass, 6.8% by mass to 11% by mass, 7% by mass to 10% by mass, 7.2% by mass to 9% by mass, or 7.4% by mass to 8% by mass.

[0065] The pH of the adductor muscle may be, for example, within the range of 5 to 10, 5.2 to 9.6, 5.4 to 9.2, 5.6 to 8.8, 5.8 to 8.4, 6 to 8, 6.2 to 7.8, or 6.4 to 7.6. In this specification, the pH of processed foods is determined by the following method.

[0066] 90 g of purified water was added to 10 g of solid sample, and the mixture was homogenized using a homogenizer (ULTRA-TURRAX T25 basic, manufactured by IKA Corporation). The mixture was then centrifuged at 3000 rpm for 15 minutes using a centrifuge (Model 5922, manufactured by Kubota Shoji Co., Ltd.) and filtered through filter paper (No. 2, manufactured by Advantec Toyo Co., Ltd.). The pH of the resulting filtrate was measured at 20°C using a pH meter (F-71S, manufactured by Horiba Ltd.). This was used as the pH of the processed food. The same applies to other processed foods.

[0067] The salt concentration of the adductor muscle may be, for example, in the range of 0.5% by mass to 2.5% by mass, inclusive, 0.6% by mass to 2.4% by mass to 2.4% by mass, 0.7% by mass to 2.2% by mass to 2% by mass to 2% by mass to 2% by mass to 2% by mass to 2% by mass to 1% by mass to 1% by mass to 2 ...

[0068] The total solids concentration of the adductor muscle may be, for example, in the range of 7% by mass to 12% by mass, inclusive, 7.1% by mass to 11% by mass, inclusive, 7.2% by mass to 10% by mass, or 7.3% by mass to 9.5% by mass.

[0069] (meat) The method of the present disclosure allows for the first time to obtain meat with a moisture content of 78% by mass or more and an extract solids concentration of 8% by mass or more. The meat may be chicken, pork, beef, horse meat, or lamb. The meat may have a high ratio of slow muscle fibers in the muscle, for example, the ratio of slow muscle fibers in the muscle may be 5% or more, 10% or more, 15% or more, 20% or more, or 25% or more. The ratio of slow muscle fibers in the muscle may affect the moisture content and / or extract solids concentration of the meat tissue obtained by high-salt and low-salt treatments. Chicken may be, for example, breast or thigh meat; pork may be, for example, shoulder, tenderloin, or thigh meat; and beef may be, for example, belly, tenderloin, or loin meat.

[0070] The moisture content of the meat may be in the range of 78% by mass or more and 95% by mass or less, 78.5% by mass or more and 94% by mass or less, 79% by mass or more and 93% by mass or less, 79.5% by mass or more and 92% by mass or less, or 80% by mass or more and 90% by mass or less.

[0071] The meat may have an extract solids concentration in the range of 8% by mass to 10% by mass, 8.1% by mass to 9.8% by mass, 8.2% by mass to 9.6% by mass, 8.3% by mass to 9.4% by mass, 8.4% by mass to 9.2% by mass, or 8.5% by mass to 9% by mass.

[0072] The pH of the meat may be, for example, in the range of 5 or more and 10 or less, in the range of 5.2 or more and 9.6 or less, in the range of 5.4 or more and 9.2 or less, in the range of 5.6 or more and 8.8 or less, in the range of 5.8 or more and 8.4 or less, in the range of 6 or more and 8 or less, in the range of 6.2 or more and 7.8 or less, or in the range of 6.4 or more and 7.6 or less.

[0073] The salt concentration of the meat may be, for example, in the range of 0.5% by mass to 2% by mass, in the range of 0.9% by mass to 1.7% by mass, in the range of 1% by mass to 1.6% by mass, in the range of 1.1% by mass to 1.5% by mass, or in the range of 1.2% by mass to 1.4% by mass.

[0074] The total solid content concentration of the meat may be, for example, in the range of 8% by mass or more and 12% by mass or less, in the range of 8.5% by mass or more and 11.5% by mass or less, in the range of 9% by mass or more and 11% by mass or less, or in the range of 9.5% by mass or more and 10.5% by mass or less.

[0075] (shucked bivalve shellfish) The method of the present disclosure allows for the first time to obtain shucked bivalve meat with a moisture content of 80% by mass or more and an extract solids concentration of 5% by mass or more. The shucked bivalve meat may be from a sand-burrowing bivalve. The collagen-rich tissue of sand-burrowing bivalve may affect the moisture content and / or extract solids concentration of the shucked bivalve tissue obtained by high-salt and low-salt treatments. The shucked bivalve meat from a sand-burrowing bivalve may be, for example, from a clam.

[0076] The moisture content of the shucked bivalve meat may be in the range of 80% by mass or more and 95% by mass or less, 82% by mass or more and 94% by mass or less, 84% by mass or more and 93% by mass or less, 86% by mass or more and 92% by mass or less, or 88% by mass or more and 91% by mass or less.

[0077] The extract solids concentration of the shucked bivalve meat may be in the range of 5% by mass or more and 10% by mass or less, or may be in the range of 5.2% by mass or more and 9% by mass or less, or may be in the range of 5.4% by mass or more and 9.5% by mass or less, or may be in the range of 5.6% by mass or more and 8% by mass or less, or may be in the range of 5.7% by mass or more and 7.5% by mass or less, or may be in the range of 5.8% by mass or more and 7% by mass or less.

[0078] The pH of the shucked bivalve meat may be, for example, in the range of 5 or more and 10 or less, in the range of 5.2 or more and 9.6 or less, in the range of 5.4 or more and 9.2 or less, in the range of 5.6 or more and 8.8 or less, in the range of 5.8 or more and 8.4 or less, in the range of 6 or more and 8 or less, in the range of 6.2 or more and 7.8 or less, or in the range of 6.4 or more and 7.6 or less.

[0079] The salt concentration of the shucked bivalve meat may be, for example, in the range of 0.5% by mass to 2% by mass, in the range of 0.7% by mass to 1.5% by mass, in the range of 0.8% by mass to 1.4% by mass, in the range of 0.9% by mass to 1.3% by mass, or in the range of 1% by mass to 1.2% by mass.

[0080] The total solids concentration of the shucked bivalve meat may be, for example, in the range of 5% by mass to 15% by mass, in the range of 5.5% by mass to 13% by mass, in the range of 6% by mass to 10% by mass, or in the range of 6.5% by mass to 8% by mass.

[0081] (Other processed foods) In addition, various processed foods corresponding to the above-mentioned ingredients can be obtained by the manufacturing method disclosed herein, which includes a first step of subjecting raw materials to high salt concentration treatment and a second step of subjecting the raw materials to low salt concentration treatment.

[0082] In this specification, each specific feature described in one embodiment relating to each aspect of the present disclosure may be combined in any manner to form a new embodiment, and it should be understood that such a new embodiment may also be included in each aspect of the present disclosure. [Example]

[0083] The present disclosure will be explained in more detail below with reference to examples, but the present disclosure is not limited to these examples.

[0084] [Measurement method] In the following examples and comparative examples, various values ​​were measured as follows.

[0085] (aqueous solution) pH The pH was measured at 20°C using a pH meter (Horiba Ltd., F-71S).

[0086] Salt concentration (mass%) The salinity was measured at 20°C using an electrical conductivity type salinity meter (Atago Co., Ltd., Digital Salinity Meter ES-421).

[0087] (Raw materials and processed foods) ·Moisture content (mass%) In each example and comparative example, three specimens were taken from three randomly selected individuals, yielding nine specimens, and the moisture content was measured using the atmospheric pressure heating and drying method (105°C, 3 hours), and the value calculated as a number average was used.

[0088] Dipping yield (%) The value calculated by (food mass after soaking (g) / food mass before soaking (g)) x 100 was taken as the soaking yield.

[0089] pH, salinity (mass%), total solids concentration (mass%) 90 g of purified water was added to 10 g of solid sample and homogenized using a homogenizer (ULTRA-TURRAX T25 basic, manufactured by IKA Corporation). The mixture was then centrifuged at 3,000 rpm for 15 minutes using a centrifuge (Model 5922, manufactured by Kubota Shoji Co., Ltd.) and filtered through a filter paper (No. 2, manufactured by Advantec Toyo Co., Ltd.). The pH of the resulting filtrate was measured using a pH meter (F-71S, manufactured by Horiba, Ltd.). The Brix of the resulting filtrate was measured using a saccharimeter (PAL-1 pocket saccharimeter, manufactured by Atago Co., Ltd.). The Brix was multiplied by 10, the dilution factor, to determine the total solids concentration (% by mass). The salt concentration (% by mass) of the resulting filtrate was also measured using a salinity meter (ES-421 digital salinity meter, manufactured by Atago Co., Ltd.) and multiplied by 10, the dilution factor. All measurements were performed at 20°C.

[0090] Extract solids concentration (mass%) The extract solids concentration was calculated using the following formula. Extract solids concentration (mass%) = Total solids concentration (mass%) - Salt concentration (mass%)

[0091] Yield-corrected extract solids concentration (mass%) The effect of increased water content on the extract solids concentration was corrected according to the following formula: Extract solids concentration (mass%) x (soaking yield (%) / 100 (%))

[0092] [Preparation of various aqueous solutions] As shown in Table 1, aqueous solutions to be used for the soaking treatment were prepared.

[0093] [Table 1]

[0094] [Scallops] Frozen scallops (with both shells attached) that had been frozen immediately after harvest were thawed, and the shells, internal organs, mantle, etc. were removed to obtain the adductor muscle. The adductor muscle was washed for 2 seconds in 5°C water and then subjected to a marinating treatment. Approximately 25 g of adductor muscle per scallop was used for the marinating treatment. In all examples and comparative examples, the marinating treatment was carried out by adding 200 g of scallop adductor muscle to 200 mL of aqueous solution and allowing it to stand in a large refrigerator at an internal temperature of 5.5°C.

[0095] (Comparative Example 1) The scallop adductor muscle was soaked in aqueous solution 1 (aqueous solution with a high salt concentration) for 18 hours to obtain the scallop adductor muscle of Comparative Example 1.

[0096] (Comparative Example 2) Scallop adductor muscle was soaked in aqueous solution 2 for 3 days to obtain the scallop adductor muscle of Comparative Example 2.

[0097] (Comparative Example 3) Scallop adductor muscles were soaked in aqueous solution 3 for 3 days to obtain scallop adductor muscles of Comparative Example 3.

[0098] Example 1 The scallop adductor muscle was immersed in Aqueous Solution 1 (high salt concentration aqueous solution) for 18 hours, and then in Aqueous Solution 4 for 1 day to obtain the scallop adductor muscle of Example 1.

[0099] Example 2 The scallop adductor muscle was soaked in Aqueous Solution 1 (high salt concentration aqueous solution) for 18 hours, then soaked in Aqueous Solution 4 for 1 day, and then Aqueous Solution 4 was replaced with fresh Aqueous Solution 4 and soaked for another day to obtain the scallop adductor muscle of Example 2.

[0100] Example 3 The scallop adductor muscle was immersed in Aqueous Solution 1 (high salt concentration aqueous solution) for 18 hours, and then in Aqueous Solution 5 for 1 day to obtain the scallop adductor muscle of Example 3.

[0101] Example 4 The scallop adductor muscle was soaked in Aqueous Solution 1 (high salt concentration aqueous solution) for 18 hours, then soaked in Aqueous Solution 5 for 1 day, and then Aqueous Solution 5 was replaced with fresh Aqueous Solution 5 and soaked for another day to obtain the scallop adductor muscle of Example 4.

[0102] Example 5 The scallop adductor muscle was immersed in Aqueous Solution 1 (high salt concentration aqueous solution) for 18 hours, and then in Aqueous Solution 6 for 2 days to obtain the scallop adductor muscle of Example 5.

[0103] Example 6 The scallop adductor muscle was immersed in Aqueous Solution 1 (high salt concentration aqueous solution) for 18 hours, and then in Aqueous Solution 7 for 2 days to obtain the scallop adductor muscle of Example 6.

[0104] Example 7 The scallop adductor muscle was immersed in Aqueous Solution 1 (high salt concentration aqueous solution) for 18 hours, and then in Aqueous Solution 8 for 2 days to obtain the scallop adductor muscle of Example 7.

[0105] Tables 2 and 3 show the results of various measurements on the scallop adductor muscle before marinating, the scallop adductor muscle of Comparative Examples 1 to 3, and the scallop adductor muscle of Examples 1 to 7.

[0106] [Table 2]

[0107] [Table 3]

[0108] The scallop adductor muscle of Comparative Example 1, obtained by soaking only in Aqueous Solution 1 with a high salt concentration, had a limited effect on improving yield. The scallop adductor muscle of Comparative Example 2, obtained by soaking only in Aqueous Solution 2 with a low salt concentration, and the scallop adductor muscle of Comparative Example 3, obtained by soaking only in Aqueous Solution 3 with a similarly low salt concentration, had a high moisture content but a low extract solids concentration, suggesting that many useful flavor components were lost.

[0109] The scallop adductor muscles of Examples 1 to 7, which were obtained by soaking in a high-salt aqueous solution 1 and then in a low-salt aqueous solution, had a high yield improvement effect and maintained a high extract solids concentration. Therefore, it was confirmed that by subjecting the raw material to high-salt and low-salt treatments, it is possible to improve the yield of processed foods while suppressing the loss of useful flavor components.

[0110] (sensory evaluation) The scallops obtained in each example and comparative example were baked in a steam convection oven at 260°C with 30% steam for 6 minutes, and then subjected to a sensory evaluation (tasting) by four expert panelists. As a result, all four panelists rated the scallops of Comparative Example 1 as being too salty and having a significant problem with the taste. Furthermore, all four panelists rated the scallops of Examples 1 to 7 as not being too salty, and as having a stronger umami flavor specific to scallops compared to Comparative Examples 2 and 3.

[0111] [chicken meat] Frozen thigh meat from a domestic young chicken was thawed by blowing air, the skin was removed, and the chicken was cut into pieces 4 cm long, 4 cm wide, and 1 cm thick, followed by a marinating treatment. In all of the following examples and comparative examples, the marinating treatment was carried out by adding 200 g of the thawed chicken meat to 200 mL of aqueous solution and allowing it to stand in a large refrigerator at an internal temperature of 5.5°C.

[0112] Comparative Example 4 Chicken meat was soaked in aqueous solution 2 for 3 days to obtain chicken meat of Comparative Example 4.

[0113] (Comparative Example 5) Chicken meat was soaked in aqueous solution 3 for 3 days to obtain chicken meat of Comparative Example 3.

[0114] Example 8 Chicken meat was immersed in Aqueous Solution 1 (high salt concentration aqueous solution) for 18 hours, and then in Aqueous Solution 4 for 2 days to obtain chicken meat of Example 8.

[0115] Table 4 shows the results of various measurements on the chicken meat before marinating, and the chicken meats of the Examples and Comparative Examples.

[0116] [Table 4]

[0117] The chicken meat of Example 8 maintained a higher extract solids concentration than the chicken meat of Comparative Examples 4 and 5, which was soaked only in a low-salt aqueous solution. This demonstrates that by subjecting raw materials to high-salt and low-salt treatments, it is possible to improve the yield of processed foods while suppressing the loss of useful flavor components.

[0118] [Clams] The frozen clams with shells were thawed by air blowing, shucked, and then soaked. The shucked clams weighed 2-4g. In all examples and comparative examples, the soaking process was carried out by adding 200g of shucked clams to 200mL of aqueous solution and allowing the solution to stand in a large refrigerator at an internal temperature of 5.5°C.

[0119] (Comparative Example 6) The shucked clam meat was soaked in aqueous solution 2 for 3 days to obtain the shucked clam meat of Comparative Example 6.

[0120] (Comparative Example 7) The shucked clam meat was soaked in aqueous solution 3 for 3 days to obtain the shucked clam meat of Comparative Example 7.

[0121] Example 9 The shucked clam meat was soaked in aqueous solution 1 (high salt concentration aqueous solution) for 18 hours, and then soaked in aqueous solution 4 for 2 days to obtain the shucked clam meat of Example 9.

[0122] Table 5 shows the results of various measurements on the shucked clam meat before soaking, and the shucked clam meat of the examples and comparative examples.

[0123] [Table 5]

[0124] The clam flesh of Example 9 maintained a higher extract solids concentration than the clam flesh of Comparative Examples 6 and 7, which was soaked only in a low-salt aqueous solution. Therefore, it was confirmed that by subjecting the raw material to high-salt and low-salt treatments, it is possible to improve the yield of processed foods while suppressing the loss of useful flavor components.

[0125] Exemplary embodiments of the present disclosure are set forth below. [1] A first step of subjecting a raw material to high salt concentration treatment; A second step of subjecting the raw material to a low salt concentration treatment, The method for producing a processed food, wherein the raw material is meat or a marine product.

[0126] [2] The manufacturing method of [1], wherein the low-salt concentration treatment is a treatment in which the raw material is immersed in a low-salt concentration aqueous solution having a salt concentration of less than 3% by mass, and wherein the salt concentration is the salt concentration of brine having an electrical conductivity equal to the electrical conductivity of the low-salt concentration aqueous solution.

[0127] [3] The manufacturing method of [2], wherein the salt concentration of the low-salt concentration aqueous solution is 2.8% by mass or less, 2.6% by mass or less, 2.4% by mass or less, 2.2% by mass or less, 2% by mass or less, 1.8% by mass or less, 1.6% by mass or less, or 1.4% by mass or less. [4] The manufacturing method of [2] or [3], wherein the salt concentration of the low-salt concentration aqueous solution is 0% by mass, 0% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, 0.3% by mass or more, 0.4% by mass or more, or 0.5% by mass or more. [5] The manufacturing method of any of [2] to [4], wherein the salt concentration of the low-salt concentration aqueous solution is in the range of 0% by mass or more and less than 3% by mass, 0.05% by mass or more and 2.8% by mass or less, 0.1% by mass or more and 2.6% by mass or less, 0.15% by mass or more and 2.4% by mass or less, 0.2% by mass or more and 2.2% by mass or less, 0.25% by mass or more and 2% by mass or less, 0.3% by mass or more and 1.8% by mass or less, 0.4% by mass or more and 1.6% by mass or less, or 0.5% by mass or more and 1.4% by mass or less.

[0128] [6] The method according to any one of [1] to [5], wherein the low-salt treatment is a treatment of immersing the raw material in a low-salt aqueous solution with a salt concentration of less than 2% by mass. [7] The manufacturing method of [6], wherein the salt concentration of the low-salt concentration aqueous solution is 1.8% by mass or less, 1.6% by mass or less, 1.4% by mass or less, 1.2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, or 0% by mass. [8] The method according to any one of [2] to [7], wherein the low-salt aqueous solution contains at least one salt selected from the group consisting of sodium salts, potassium salts, calcium salts, and magnesium salts.

[0129] [9] The manufacturing method according to any one of [2] to [8], wherein the low-salt concentration aqueous solution contains at least one salt selected from the group consisting of citrate, carbonate, bicarbonate, ascorbate, erythorbate, lactate, succinate, acetate, malate, fumarate, gluconate, phosphate, polyphosphate, chloride, and hydrochloride.

[10] The manufacturing method according to any one of [2] to [9], wherein the low-salt concentration aqueous solution contains at least one salt selected from the group consisting of trisodium citrate, potassium chloride, tripotassium citrate, calcium citrate, sodium lactate, sodium succinate, sodium acetate, sodium malate, sodium fumarate, sodium gluconate, potassium gluconate, calcium gluconate, calcium lactate, magnesium chloride, calcium chloride, sodium ascorbate, sodium erythorbate, sodium carbonate, sodium hydrogen carbonate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and sodium tripolyphosphate.

[11] The manufacturing method of any of [2] to

[10] , wherein the low-salt concentration aqueous solution contains a salt other than sodium chloride, particularly a salt selected from the group consisting of trisodium citrate, sodium tripolyphosphate, and trisodium phosphate, in a total amount within the range of 0.2% by mass to 5% by mass, 0.4% by mass to 3% by mass, 0.6% by mass to 2.5% by mass, 0.8% by mass to 2.2% by mass, 1% by mass to 2% by mass, 1.2% by mass to 1.8% by mass, or 1.4% by mass to 1.6% by mass.

[0130]

[12] The method according to any one of [2] to

[11] , wherein the pH of the low-salt aqueous solution is 7 or more and 10 or less.

[13] The manufacturing method of any one of [2] to

[12] , wherein the pH of the low-salt concentration aqueous solution is within the range of 7.2 to 9.8, 7.4 to 9.6, 7.6 to 9.4, 7.8 to 9.2, or 8 to 9.

[0131]

[14] The manufacturing method according to any one of [1] to

[13] , wherein the high-salt concentration treatment is a treatment in which the raw material is immersed in a high-salt concentration aqueous solution having a salt concentration of 3% by mass or more, and wherein the salt concentration is the salt concentration of brine having an electrical conductivity equal to the electrical conductivity of the high-salt concentration aqueous solution.

[0132]

[15] The manufacturing method of

[14] , wherein the salt concentration of the high-salt aqueous solution is 3.2% by mass or more, 3.4% by mass or more, 3.6% by mass or more, 3.8% by mass or more, 4% by mass or more, 4.2% by mass or more, 4.4% by mass or more, or 4.6% by mass or more.

[16] The manufacturing method according to

[14] or

[15] , wherein the salt concentration of the high-salt aqueous solution is 15% by mass or less, 12% by mass or less, 11% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, or 5% by mass or less.

[17] The manufacturing method of any of

[14] to

[16] , wherein the salt concentration of the high-salt concentration aqueous solution is in the range of 3% by mass to 15% by mass, 3.2% by mass to 12% by mass, 3.4% by mass to 11% by mass, 3.6% by mass to 10% by mass, 3.8% by mass to 9% by mass, 4% by mass to 8% by mass, 4.2% by mass to 7% by mass, 4.4% by mass to 6% by mass, or 4.6% by mass to 5% by mass.

[0133]

[18] The method according to any one of [1] to

[17] , wherein the high salt concentration treatment is a treatment of immersing the raw material in a high salt concentration aqueous solution with a salt concentration of 2% by mass or more.

[19] The manufacturing method of

[18] , wherein the salt concentration of the high-salt concentration aqueous solution is in the range of 2% by mass to 12% by mass, 2.2% by mass to 11% by mass, 2.4% by mass to 10% by mass, 2.6% by mass to 9% by mass, 2.8% by mass to 8% by mass, 3% by mass to 7% by mass, 3.2% by mass to 6% by mass, 3.4% by mass to 5% by mass, or 3.6% by mass to 4.5% by mass.

[20] The manufacturing method according to any one of

[14] to

[19] , wherein the high salt concentration aqueous solution contains at least one salt selected from the group consisting of sodium salts, potassium salts, calcium salts, and magnesium salts.

[0134]

[21] The manufacturing method according to any one of

[14] to

[20] , wherein the high salt concentration aqueous solution contains at least one salt selected from the group consisting of citrate, carbonate, bicarbonate, ascorbate, erythorbate, lactate, succinate, acetate, malate, fumarate, gluconate, phosphate, polyphosphate, chloride, and hydrochloride.

[22] The manufacturing method according to any one of

[14] to

[21] , wherein the high salt concentration aqueous solution contains at least one salt selected from the group consisting of trisodium citrate, potassium chloride, tripotassium citrate, calcium citrate, sodium lactate, sodium succinate, sodium acetate, sodium malate, sodium fumarate, sodium gluconate, potassium gluconate, calcium gluconate, calcium lactate, magnesium chloride, calcium chloride, sodium ascorbate, sodium erythorbate, sodium carbonate, sodium hydrogen carbonate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and sodium tripolyphosphate.

[23] The manufacturing method of any of

[14] to

[22] , wherein the high-salt aqueous solution contains salts other than sodium chloride, particularly trisodium citrate, in a total amount within the range of 1% by mass to 12% by mass, 1.2% by mass to 11% by mass, 1.4% by mass to 10% by mass, 1.6% by mass to 9% by mass, 1.8% by mass to 8% by mass, 2% by mass to 7% by mass, 2.2% by mass to 6% by mass, 2.4% by mass to 5% by mass, or 2.6% by mass to 4% by mass.

[0135]

[24] The method according to any one of [1] to

[13] , wherein the high salt concentration treatment is a treatment of adding 3% by mass or more of solid salt to the raw material relative to the mass of the raw material.

[0136]

[25] The method according to any one of [1] to

[23] , wherein the high salt concentration treatment involves immersing the raw material in the high salt concentration aqueous solution for 2 hours or more.

[26] The manufacturing method of any of [1] to

[23] , wherein the high-salt concentration treatment involves soaking the raw material in the high-salt concentration aqueous solution for a period of time within a range of 2 hours to 48 hours, 5 hours to 42 hours, 10 hours to 36 hours, 12 hours to 30 hours, or 15 hours to 24 hours.

[0137]

[27] The method according to any one of

[14] to

[23] ,

[25] , and

[26] , wherein the pH of the high salt concentration aqueous solution is 4 or more and 7 or less.

[28] The manufacturing method according to any one of

[14] to

[23] ,

[25] , and

[26] , wherein the pH of the high-salt concentration aqueous solution is within the range of 4 to 7, 4.2 to 6.8, 4.4 to 6.6, 4.6 to 6.4, 4.8 to 6.2, 5 to 6, 5.2 to 5.8, or 5.4 to 5.6.

[0138]

[29] The method according to any one of [1] to

[28] , wherein the low salt concentration treatment is carried out for 10 hours or more.

[30] The method according to any one of [1] to

[28] , wherein the low-salt treatment is carried out for a period of 10 hours to 168 hours, 12 hours to 144 hours, 18 hours to 120 hours, 24 hours to 96 hours, or 36 hours to 72 hours.

[0139]

[31] The method according to any one of [1] to

[30] , wherein the raw material is chicken meat.

[32] The method of any one of [1] to

[31] , wherein the raw material is bivalve shells, particularly scallop adductor muscle or shelled bivalve shells.

[0140]

[33] A scallop having a moisture content of 80% by mass or more and an extract solids concentration of 6% by mass or more.

[34] Meat having a moisture content of 78% by mass or more and an extract solids concentration of 8% by mass or more.

[35] Shelled bivalve mollusks having a moisture content of 80% by mass or more and an extract solids concentration of 5% by mass or more.

Claims

1. a first step of subjecting a raw material to high salt concentration treatment; a second step of subjecting the raw material to a low salt concentration treatment; The method for producing a processed food, wherein the raw material is meat or a marine product.

2. 2. The production method according to claim 1, wherein the low-salt concentration treatment is a treatment of immersing the raw material in a low-salt concentration aqueous solution having a salt concentration of less than 3 mass%, and wherein the salt concentration is a salt concentration of brine having an electrical conductivity equal to that of the low-salt concentration aqueous solution.

3. The method according to claim 1 , wherein the low-salt treatment is a treatment of immersing the raw material in a low-salt aqueous solution having a salt concentration of less than 2% by mass.

4. The method according to claim 2 or 3, wherein the pH of the low-salt aqueous solution is 7 or more and 10 or less.

5. 2. The method according to claim 1, wherein the high-salt concentration treatment is a treatment of immersing the raw material in a high-salt aqueous solution having a salt concentration of 3% by mass or more, and wherein the salt concentration is a salt concentration of brine having an electrical conductivity equal to that of the high-salt aqueous solution.

6. The method according to claim 1 , wherein the high salt concentration treatment is a treatment of immersing the raw material in a high salt concentration aqueous solution having a salt concentration of 2% by mass or more.

7. The method according to claim 1 , wherein the high salt concentration treatment is a treatment in which 3% by mass or more of solid salt relative to the mass of the raw material is added to the raw material.

8. 7. The method according to claim 5, wherein the high salt concentration treatment involves immersing the raw material in the high salt concentration aqueous solution for 2 hours or more.

9. The method according to claim 5 or 6, wherein the pH of the high salt concentration aqueous solution is 4 or more and 7 or less.

10. The method according to any one of claims 1 to 3 and 5 to 7, wherein the low salt concentration treatment is carried out for 10 hours or more.

11. The method according to any one of claims 1 to 3 and 5 to 7, wherein the raw material is any one of chicken meat, scallop adductor muscle, and bivalve shell meat.

12. A scallop adductor muscle having a moisture content of 80% by mass or more and an extract solids concentration of 6% by mass or more.

13. Meat having a moisture content of 78% by mass or more and an extract solids concentration of 8% by mass or more.

14. A bivalve shell having a moisture content of 80% by mass or more and an extract solids concentration of 5% by mass or more.

Images