Methods for manufacturing seafood products

Abstract

This technology provides a way to achieve high yield and good texture after heating in seafood products. [Solution] A method for producing seafood food, comprising the step of immersing uncooked seafood in an immersion solution containing an alkaline agent, modified starch, and a thickening agent. It is preferable that the modified starch is acetylated starch. It is preferable that the acetylated starch is tapioca-derived starch. It is also preferable that the modified starch content is 0.5 to 5.0% by mass. It is also preferable that the viscosity of the immersion solution at 20°C is 3 to 300 mPa·s.

Description

Technical Field

[0001] The present invention relates to a method for producing fishery food products.

Background Art

[0002] In recent years, as a technique for improving the yield and texture of meat food products, a technique of immersing uncooked meat in an immersion liquid containing an alkaline agent has been known (for example, as in the Examples of Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of Invention

Problems to be Solved by the Invention

[0004] In recent years, due to the decline in the catch of fishery products, it is required to improve the yield in order to increase the unit price per individual. Fishery products have soft flesh, are prone to generating drip during heating, have a large weight loss during heating, and their flesh tends to harden due to overheating, leading to easy deterioration of texture. In response to this, sufficient measures have not been achieved to make all of the yield, and textures such as moist feeling and softness favorable.

[0005] An object of the present invention is to provide a technique that can achieve a high yield and favorable texture for fishery products.

Means for Solving the Problems

[0006] The present invention has been devised to solve the above problems, and provides a method for producing a fishery food product, which includes an immersion step of immersing fishery products in an immersion liquid containing an alkaline agent, a thickener, and modified starch.

Effects of the Invention

[0007] The present invention makes it possible to provide seafood food products with good yield, moistness, and tenderness when heated. [Modes for carrying out the invention]

[0008] The present invention will be described below based on its preferred embodiments. The present invention is a method for producing seafood food products, comprising a soaking step of soaking seafood in a soaking solution (hereinafter also referred to as "the soaking solution of the present invention") containing an alkaline agent, a thickening agent, and acetylated starch.

[0009] The present invention comprises the step of immersing uncooked seafood in an immersion solution. Unheated means that it has not been heated at 60°C or higher for 15 minutes or more, and more preferably it has not been heated at 50°C or higher for 10 minutes or more.

[0010] Seafood includes fish, shellfish, crustaceans, and cephalopods. Fish, in particular, include greenling, red grouper, red snapper, horse mackerel, conger eel, sweetfish, anglerfish, grunt, threadfin bream, sardine, char, eel, ray, lizardfish, scorpionfish, trevally, rockfish, sculpin, marlin, skipjack tuna, cuttlefish, barracuda, flounder, filefish, amberjack, sillago, rockfish, silver sardine, black cod, croaker, flathead, bighead carp, salmon (including Atlantic salmon, trout salmon, and coho salmon), mackerel, shark, saury, Spanish mackerel, and halfbeak. Examples of fish include grass carp, silver carp, pangasius, flounder, loach, sea bass, cod (Pacific cod, Alaska pollock), sea bream, hairtail, flying fish, loach, Nile tilapia, catfish, herring, rainbow trout, goby, grouper, conger eel, flounder, yellowtail, pufferfish, crucian carp, amberjack (including adult and seasonal names such as yellowtail, young yellowtail, and adult yellowtail), Atka mackerel, hoki, black sea bass, tuna, common carp, milkfish, rockfish, Japanese shad, Japanese carp, and rofu. Examples of shellfish include oysters, clams, Manila clams, scallops, and ark clams. Examples of crustaceans include shrimp, crabs, and mantis shrimp. Examples of cephalopods include squid and octopus.

[0011] In particular, fish or cephalopods are preferred in this invention because they readily produce drip when heated, thus enhancing the effects of the present invention. Among these, red snapper, horse mackerel, sardine, skipjack tuna, flounder, salmon, mackerel, sea bream, hairtail, cod, herring, yellowtail, sole, amberjack, Atka mackerel, tuna, trout, squid, etc., are more preferred, and red snapper, horse mackerel, skipjack tuna, salmon, mackerel, sea bream, cod, yellowtail, amberjack, Atka mackerel, tuna, trout, and squid are especially preferred.

[0012] In the present invention, it is preferable that the seafood be in a shape that is easy to eat. Examples of such shapes include slices, dice, bite-sized pieces, and other cuts. The size of each piece is not particularly limited, but for example, 10 to 100 g is preferable in terms of ease of eating and the effects of the present invention, and 10 to 70 g is more preferable.

[0013] The immersion solution of the present invention contains an alkaline agent in terms of improving water retention and yield. From these viewpoints, the pH of the immersion solution at 10°C is preferably 6.0 or higher, more preferably 6.1 or higher, and particularly preferably 6.2 or higher. Furthermore, the pH of the immersion solution at 10°C is preferably 9.0 or lower in terms of preventing off-flavors and improving yield, more preferably 8.5 or lower, and particularly preferably 8.2 or lower.

[0014] Examples of alkaline agents include sodium bicarbonate (baking soda), sodium carbonate, potassium carbonate, sodium hydroxide, potassium hydroxide, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, ammonium carbonate, calcium carbonate, magnesium carbonate, magnesium hydroxide, and calcined seashell calcium. Sodium bicarbonate is preferred because it easily provides an appropriate pH.

[0015] The amount of alkaline agent in the immersion solution is preferably, for example, 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1.0% by mass or more. Furthermore, from the viewpoint of flavor, the amount of alkaline agent in the immersion solution is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, and even more preferably 3.0% by mass or less.

[0016] The immersion solution of the present invention contains modified starch. In the present invention, the immersion solution is prepared without heating. "Without heating" here means not heating to a temperature that would cause the modified starch to gelatinize, and the immersion solution is not usually left in an environment of 40°C or higher for more than 10 minutes. The modified starch usually does not dissolve in the immersion solution, but appears as a cloudy state, and is dispersed by the viscous liquid due to the thickener, absorbed by the seafood, and retains moisture. Modified starch also usually has aging resistance, and in combination with the water retention performance due to the alkaline agent, it is easy to maintain moisture retention performance. From this viewpoint, by using modified starch together with an alkaline agent and a thickener, the water retention performance and texture of seafood can be effectively enhanced. Examples of modified starch include acetylation, crosslinking, oil processing, oxidation, and etherification. In this specification, modified starch preferably refers to starch that has not undergone gelatinization treatment, i.e., non-gelatinized starch. This is because gelatinized starch may dissolve even in water at low temperatures.

[0017] The immersion solution of the present invention preferably contains acetylated starch among modified starches. The inventors have discovered that acetylated starch is extremely effective as a water-retaining powder when dispersed in a soaking solution containing an alkaline agent and a thickener. The reason for this is thought to be as follows: When acetylated starch is included in a soaking solution together with an alkaline agent and a thickener, it is incorporated into the flesh of seafood. The acetylated starch present in the flesh of seafood has excellent water-retaining properties as particles, and together with the effect of the alkaline agent, it plays an excellent role in retaining water during heating, thereby improving yield and resulting in a soft and moist texture.

[0018] Acetylation refers to the process of esterifying (acetylating) starch by reacting it with acetic acid, acetic anhydride, vinyl acetate, etc. Acetylated starch may be starch that has undergone other treatments besides acetylation, such as crosslinking, oil processing, oxidation, or etherification. Examples of acetylated starch include acetylated starch, acetylated phosphate crosslinked starch, acetylated adipic acid crosslinked starch, acetylated oil-processed starch, acetylated oxidized starch, and acetylated etherified starch. Preferably, acetylated starch, acetylated adipic acid crosslinked starch, acetylated oxidized starch, and acetylated etherified starch are preferred. Starch that has not undergone crosslinking or oil processing is preferred because it has excellent moisture retention properties. From this point of view, acetylated starch, acetylated oxidized starch, and acetylated etherified starch are preferred, and acetylated starch is particularly preferred because it has excellent moisture retention properties and is easy to balance with taste. Furthermore, examples of raw starches for processed starches such as acetylated starch include starches from tubers such as tapioca starch, potato starch, and sweet potato starch; starches from grains such as corn starch and wheat starch; and starches from roots and stems such as sago starch, kudzu starch, bracken starch, and lotus root starch. Among these, starches from tubers such as tapioca starch, potato starch, and sweet potato starch are preferred because they do not impair the flavor of seafood and have a good flavor, with tapioca-derived starch being the most preferred.

[0019] The modified starch content in the immersion liquid is preferably 0.5% by mass or more, as this has good effects on improving yield and texture; more preferably 1% by mass or more; and even more preferably 1.2% by mass or more. Furthermore, the modified starch content is preferably 5.0% by mass or less, from the viewpoint of taste and texture; more preferably 4.0% by mass or less; particularly preferably 3.0% by mass or less; and even more preferably 2.5% by mass or less. When the modified starch contains acetylated starch, the proportion of acetylated starch in the modified starch is preferably 50% by mass or more, more preferably 60% by mass or more; even more preferably 70% by mass or more; even more preferably 80% by mass or more; particularly preferably 90% by mass or more; and especially preferably 95% by mass or more.

[0020] The immersion solution of the present invention contains a thickening agent. By using a thickening agent, viscosity can be imparted to the immersion solution, improving the dispersibility of modified starch in the immersion solution. The particles of modified starch dispersed in the immersion solution are more easily absorbed by the flesh of fish and shellfish. As a result, by including modified starch in a solution containing an alkaline agent and a thickening agent, the effects of the modified starch are fully exerted, and the yield is improved.

[0021] To improve the dispersibility of the modified starch and further increase the yield, the immersion liquid preferably has a viscosity above a certain level. The immersion liquid preferably has a viscosity of 3 mPa·s or more at 20°C, more preferably 8 mPa·s or more, even more preferably 15 mPa·s or more, particularly preferably 20 mPa·s or more, and especially preferably 35 mPa·s or more. Further, the viscosity of the immersion liquid is preferably not more than a certain value from the viewpoint that the water-retentive powder is easily incorporated into fish and shellfish. From this viewpoint, the viscosity of the immersion liquid is preferably 300 mPa·s or less, more preferably 250 mPa·s or less, still more preferably 200 mPa·s or less, even more preferably 150 mPa·s or less, particularly preferably 120 mPa·s or less, and most preferably 100 mPa·s or less. The viscosity of the immersion liquid can be measured by the method described in the Examples below. For the viscosity measurement, 100 g of the immersion liquid sample was adjusted to 20°C, and the viscosity of the aqueous solution was measured using a B-type viscometer. The viscosity measurement with the B-type viscometer was performed using a TVB10 / 15 type viscometer (Toki Sangyo Co., Ltd.) with an M20 rotor at 60 rpm.

[0022] The thickener used in the present invention is not particularly limited, and examples thereof include thickening polysaccharides. Examples of the thickening polysaccharides include sodium alginate; gums such as xanthan gum, guar gum, locust bean gum, gum arabic, and tamarind seed gum; pectin, pullulan, alginate ester, glucomannan, carboxymethyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, and the like. It is preferable to combine at least one selected therefrom, and at least one selected from the gums is even more preferable from the viewpoints of easily imparting viscosity to the immersion liquid without affecting the flavor and being capable of imparting viscosity without heating, and xanthan gum is particularly preferred.

[0023] The content of the thickener in the immersion liquid is preferably 0.01 mass% or more from the viewpoint of favorable drip prevention effect, more preferably 0.02 mass% or more, still more preferably 0.03 mass% or more, and particularly preferably 0.07 mass% or more. In addition, the content of the water-retentive powder is preferably 2 mass% or less from the viewpoints of taste and texture, more preferably 1.2 mass% or less, still more preferably 0.8 mass% or less, and particularly preferably 0.4 mass% or less.

[0024] Furthermore, it is preferable for the immersion solution to contain salt in terms of taste and immersion efficiency. From this viewpoint, the amount of salt in the immersion solution is preferably 0.5% by mass or more, and more preferably 1.5% by mass or more. Also, from the viewpoint of improving yield, the amount of salt in the immersion solution is preferably 5.0% by mass or less, and more preferably 4.0% by mass or less. Here, the salt content in the immersion solution includes the salt content in seasoning liquids other than salt, such as soy sauce.

[0025] The immersion solution is preferably made to contain sugars in order to further enhance its water retention capacity. Examples of sugars include sugars and sugar alcohols. Examples of sugars include monosaccharides such as glucose, xylose, ribose, and arabinose; disaccharides such as maltose, sucrose, trehalose, and palatinose; oligosaccharides; mixtures of sugars such as dextrin and isomerized sugar; and liquid sugars such as honey, corn syrup, and maple syrup. Examples of sugar alcohols include reduced maltose, reduced corn syrup, xylitol, erythritol, sorbitol, mannitol, lactitol, and xylobiitol. It is preferable that the sugars be sugar alcohols in terms of water retention and texture, and reduced corn syrup is particularly preferred.

[0026] If the immersion solution contains sugars, it is preferable that the amount is 5.0% by mass or more in the immersion solution from the viewpoint of improving the immersion effect, and 20.0% by mass or less from the viewpoint of taste. From this viewpoint, it is more preferable that the amount of sugars in the immersion solution is 8.0% by mass or more and 16.0% by mass or less.

[0027] The immersion solution is preferably made of an emulsifier, as this further improves yield and texture. In particular, when using oils and fats, the inclusion of an emulsifier is preferable as it ensures that the oils and fats are evenly introduced into the seafood. Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. Here, glycerin fatty acid esters include glycerin and fatty acid esters, as well as glycerin acetate, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin tricethic acid fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyl tartaric acid fatty acid esters, polyglycerin fatty acid esters, and polyglycerin condensed ricinoleic acid esters. Lecithin includes fractionated lecithin, enzymatically hydrolyzed lecithin, and enzymatically treated lecithin.

[0028] If the immersion liquid used in the present invention contains an emulsifier, the amount of emulsifier is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and particularly preferably 0.04% by mass or more, in order to enhance the above-mentioned effects of using an emulsifier. Furthermore, in terms of flavor, it is preferably 2% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, even more preferably 0.3% by mass or less, and particularly preferably 0.2% by mass or less.

[0029] The immersion solution preferably contains liquid oils and fats, as this helps to further improve yield. Liquid oils and fats are oils and fats that are liquid at 25°C. Specific examples of liquid oils and fats used in this invention include corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, linseed oil, fractionated low-melting-point portion of palm oil, olive oil, and sesame oil. As liquid oils and fats, soybean oil, rapeseed oil, cottonseed oil, or corn oil are preferred in terms of flavor and taste. The rising melting point of the liquid oils and fats is preferably 20°C or lower, and more preferably 10°C or lower. The rising melting point can be determined by, for example, the measurement method for rising melting point, as described in Section 2.2.4.2-1996 of the Standard Methods for Analysis of Fats and Oils (I), 1996 edition, established by the Japan Oil Chemists' Society.

[0030] The amount of liquid oil in the immersion solution is preferably 4% by mass or more, and more preferably 8% by mass or more, in order to improve texture. On the other hand, from an economic standpoint, since further increasing the amount of liquid oil does not improve texture, the amount of liquid oil in the immersion solution is preferably 15% by mass or less, and more preferably 12% by mass or less.

[0031] Water is preferred as the liquid medium for the immersion solution. If the immersion solution contains water, the water content is preferably 50% by mass or more, more preferably 60% by mass or more, and particularly preferably 70% by mass or more. Furthermore, in order to ensure the amounts of other components, the water content is preferably 95% by mass or less, more preferably 90% by mass or less, and particularly preferably 85% by mass or less.

[0032] As for the preparation method of the immersion solution, if it contains oils and fats, one method is to prepare an aqueous phase and mix and stir it with an emulsifier and oils and fats as needed. In this case, it is preferable to include the modified starch in the aqueous phase before adding it with the oils and fats. Furthermore, it is preferable to include the thickener, alkaline agent, and, if necessary, salt, emulsifier, and sugars in the aqueous phase before adding them with the oil phase. As for the stirring method of the aqueous phase, emulsifier and oil phase, one method is to mix and emulsify the aqueous phase and oil phase, and examples include stick mixers, stand mixers, colloid mills, homomixers, ultrasonic emulsifiers, high-pressure homogenizers, etc.

[0033] The temperature of the immersion solution is preferably between 1°C and 25°C, and more preferably between 5°C and 20°C. The immersion time is preferably between 15 minutes and 12 hours, and more preferably between 15 minutes and 6 hours.

[0034] The immersion process may involve rotation such as stirring or tumbling, or it may be carried out in a static state. However, carrying it out in a static state is preferable in terms of reducing manufacturing costs and improving the appearance of the product. Here, carrying it out in a static state includes cases where the seafood is added and stirred, and then left to stand.

[0035] The present invention allows the product to be refrigerated or frozen in an uncooked state after the immersion process to be used as a food product for cooking. Alternatively, it can be processed after the immersion process to become a cooked food product. The method of heat treatment is not limited and includes baking (including both direct heating on a heating container such as a frying pan and indirect heating in an oven, etc.), steam heating, and oil-based cooking.

[0036] If heating is performed after the immersion process, the heating method, temperature, and time can be arbitrarily selected according to the type of seafood and the intended use of the food. There is no particular limit to the number of heating steps. After heating following the immersion process, the fish can be packaged in vacuum packaging or the like to create a pre-heated food product. Alternatively, the packaged fish can be further heated in its packaged state to create a pre-heated food product. For example, when heating before packaging, the seafood may be heated to a temperature of 30°C to 65°C, and after packaging, it may be heated to a temperature of 90°C to 100°C.

[0037] If the product is to be refrigerated or frozen without heating after the immersion process, it is preferable to vacuum-package it using a gas barrier material suitable for vacuum packaging before refrigeration or freezing, in order to suppress microbial growth. If the product is frozen without heating after the immersion process, either rapid freezing or slow freezing is acceptable, but rapid freezing is preferable to inhibit microbial growth. Furthermore, it is preferable to perform rapid freezing after the vacuum packaging process. [Examples]

[0038] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to these examples. Unless otherwise specified, "%" in the following context refers to "mass%".

[0039] <Example 1> For the mackerel, we used frozen, uncooked fillets (approximately 20-25g each) that were thawed under running water. The weights are shown in Table 2. Tapioca-modified starch (type of processing: acetylated) was used as the starch. Salt, baking soda, xanthan gum, and starch were added to a container according to the proportions shown in Table 1 and mixed. Next, reduced starch syrup and water were added and stirred, and then soybean oil was added and stirred to obtain the immersion solution. 100 parts by mass of fish (mackerel fillets) were immersed in 70 parts by mass of immersion solution (20°C) for 1 hour. After immersion, the mackerel was drained of the liquid, the fillets were arranged on a stainless steel mesh, and a 10% by mass xylose aqueous solution was sprayed over them. The mackerel was then roasted in a gas oven for 3 minutes and 30 seconds. The temperature of the mackerel during the first roasting was 45°C. The surface of the mackerel, removed from the roasting machine, was seared with a torch for 3 seconds. During this time, the temperature of the product remained below 65°C. Nylon bags were used for vacuum packaging. Grilled mackerel was placed in these bags and vacuum-packed. Vacuum packaging was performed to achieve a vacuum of 95-99%. The temperature of the mackerel at the start of vacuum packaging was 40°C. The container containing the mackerel was heated with steam at 95°C for 15 minutes to raise the temperature to 85°C or higher. After sterilization, the mackerel was cooled and rapidly frozen in a freezer to obtain vacuum-packed frozen mackerel. After 3 days, it was thawed in a room at 25°C, and the amount of drip D that formed inside the bag was measured. The weight A of the raw material, the weight B after soaking and draining, and the weight C after grilling and roasting were measured, and the yield and other results obtained from these measurements are shown in Table 2.

[0040] <Example 2> In preparing the immersion solution, tapioca-derived starch (processing type: acetylated adipic acid crosslinked) was used as the starch, and glycerin fatty acid ester was used as an emulsifier in the amount shown in Table 1. The emulsifier was added together with soybean oil. Except for these points, vacuum-packed frozen mackerel was produced using the same formulation and conditions as in Example 1 and evaluated in the same manner as in Example 1. The yield and other results are shown in Table 2.

[0041] <Example 3> In preparing the immersion solution, tapioca-derived starch (processing type: phosphate crosslinking) was used as the starch, and otherwise the formulation and conditions were the same as in Example 1. The yield and other results are shown in Table 2.

[0042] <Sensory evaluation> Frozen mackerel was wrapped in plastic wrap and heated in a microwave (20 seconds at 600W per piece). After heating, the mackerel was evaluated for softness, moistness, appearance, and flavor according to the following criteria. The results are shown in Table 2.

[0043] (1) Softness 5 stars. Very soft. 4 out of 5 stars. It's soft. 3 points - Slightly soft. 2 points - Slightly firm. One point is hard.

[0044] (2) Moisture (not dry) 5 points - Very strong. 4 points - Strong. 3 points - Slightly strong. Two points weak. 1 point: Very weak.

[0045] (3) Appearance 5 stars. It looks very delicious. 4 out of 5 stars. It looks delicious. 2 points. It looks somewhat appetizing. 2. The exterior lacks a baked appearance and is sticky. 1. The exterior lacks a baked appearance and feels sticky, which is odd.

[0046] (4) Flavor 5 out of 5 stars - Very good. 4 out of 5 stars - Good. 3 points - Fairly good. There are two points that feel slightly off. There's one thing that feels off.

[0047] [Table 1]

[0048] [Table 2]

[0049] <Examples 4-7> As uncooked fish fillets, we used red snapper (Example 4, 55-65g per slice), flounder (Example 5, 55-65g per slice), mackerel (Example 6, 55-65g per slice), and Alaska pollock (Example 7, 55-65g per slice). The uncooked fillets were frozen and thawed using drift ice. Immersion solutions with the compositions shown in Table 3 were prepared in containers.

[0050] [Table 3]

[0051] Specifically, salt, baking soda, xanthan gum, and acetylated starch derived from tapioca were added and mixed. Next, reduced starch syrup was added and stirred, then water was added and stirred to obtain the immersion solution. The viscosity of the obtained immersion solution at 20°C was 47.5 mPa·s. 100 parts by mass of fish fillets were immersed in 70 parts by mass of the immersion solution (20°C, viscosity at 20°C 10 mPa·s, pH at 20°C 7.6). The immersion time was 2 hours for flounder, mackerel, and Alaska pollock, and 3.5 hours for red snapper. After soaking the fish fillets in the brine, the brine was drained using a sieve, and then the fillets were placed in a freezer for rapid freezing. Three days later, the fillets were thawed under running water and heated in a steam convection oven at 210°C for 13 minutes. The weight A before baking, the weight B after baking, and the baking yield C calculated from A and B were measured, and the results of the yield and other parameters obtained are shown in Table 4.

[0052] Regarding texture, softness, moistness, appearance, and flavor were evaluated using the same criteria as in Example 1. The results are shown in Table 4.

[0053] [Table 4]

[0054] <Comparative Examples 1-4> As fish fillets, the same fish as in Examples 4-7 were used: red snapper (Comparative Example 1), flounder (Comparative Example 2), mackerel (Comparative Example 3), and Alaska pollock (Comparative Example 4). In Examples 4-7, uncooked frozen fish fillets were thawed in running water and used in the same manner. Instead of using the compositions in Table 3, the compositions in Table 5 were used as the immersion solution. Specifically, each component in Table 5 was placed in a container and mixed to obtain an immersion solution (pH 7.9 at 20°C, viscosity 41.0 dPa·s). Dextrin with a DE of 9 was used. The evaluation was carried out in the same manner as in Examples 3 to 6, except for this point. The results are shown in Table 6.

[0055] [Table 5]

[0056] [Table 6]

[0057] A comparison of Table 4 and Table 6 shows that the present invention, which uses an immersion solution containing an alkaline agent, a thickening agent, and modified starch (acetylated starch), provides an excellent yield improvement effect.

[0058] <Example 8> Squid fillets were used as the seafood, and immersion solutions with the composition shown in Table 7 were prepared.

[0059] [Table 7]

[0060] Specifically, salt, baking soda, xanthan gum, and acetylated starch derived from tapioca were placed in a container and mixed. Next, reduced starch syrup and water were added and stirred. Furthermore, an emulsifier (glycerin fatty acid ester) and soybean oil were added and mixed to obtain the immersion solution. 100 parts by mass of squid fillets were immersed in 100 parts by mass of a immersion solution (20°C, viscosity at 20°C is 89.0 mPa·s, pH at 20°C is 8.0) for 3 hours.

[0061] After soaking the squid fillets, the soaking liquid was drained using a sieve, then they were coated with flour and fried in oil at 170°C for 2 minutes and 30 seconds. The weight of the raw material A, the weight after soaking B, the weight after coating with flour C, the weight after frying D, and the yield calculated from C and D, or A and D were measured, and the results of the yield and other measurements obtained are shown in Table 8. Note that the weights in Table 8 are per two squid fillets.

[0062] <Comparative Example 5> In Example 8, the squid fillets were not immersed in the immersion solution, and the evaluation was conducted under the same conditions as in Example 8. The evaluation results are shown in Table 8.

[0063] (Sensory evaluation) The squid fillets obtained in Example 8 and Comparative Example 5 were evaluated for softness, moistness, appearance, and flavor using the same criteria as in Example 1.

[0064] [Table 8]

[0065] As shown in Table 8, when squid is soaked in a solution containing an alkaline agent, a thickener, and modified starch (acetylated starch), a significant improvement in yield and texture can be obtained.

Claims

1. A method for producing seafood food, comprising the step of immersing uncooked seafood in a immersion solution containing an alkaline agent, a thickening agent, and modified starch.

2. A method for producing a seafood food product according to claim 1, wherein the modified starch is acetylated starch.

3. A method for producing a seafood food according to claim 2, wherein the acetylated starch is tapioca-derived starch.

4. A method for producing a seafood food product according to claim 1 or 2, wherein the modified starch content is 0.5 to 5.0% by mass.

5. A method for producing seafood food according to claim 1 or 2, wherein the viscosity of the immersion solution at 20°C is 3 to 300 mPa·s.

6. A method for producing seafood food according to claim 1 or 2, wherein the pH of the immersion solution is 6.0 to 9.

0.

7. A method for producing seafood food according to claim 1 or 2, wherein the seafood is fish or cephalopods.

8. A method for producing seafood food according to claim 1 or 2, wherein the immersion liquid further contains a sugar alcohol.

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