Method for producing processed fishery products and processed fishery products

Abstract

To provide a production method of a seafood processed product, making the remaining of an oil and fat-containing composition hardly visible while imparting a glossy feeling when adding oil and fat to the surface of seafood, and capable of effectively improving the appearance after heating.SOLUTION: A production method of a seafood processed product includes steps of: adhering 1 mass% or more and 30 mass% or less of a whipped composition as an oil and fat-containing emulsified product to a food material containing seafood; and heating the food material adhered with the whipped composition. The whipped composition contains preferably a gelatinizer or a thickener.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a seafood processed product using a whipped composition containing oil and fat, and a seafood processed product.

[0002] Conventionally, various methods for treating seafood before heating with a composition using oil and fat have been known. Patent Document 1 describes a technique of injecting a protein such as a heat-coagulable protein, a thickening polysaccharide, a calcium agent, an edible fiber, a mixture of one or more of modified starches, an animal and / or vegetable oil and fat, and water into fish meat. The document describes that the fish meat having a low oil and fat content is fortified with oil and fat to improve the texture, flavor, and further improve the yield and reduce shrinkage during baking to obtain a fish food material. Patent Document 2 describes a liquid seasoning for marinating, which contains 9% by weight to 19% by weight of an oil and fat having a melting point of 12°C to 42°C and 43% by weight to 63% by weight of miso, and has a viscosity at 25°C of 5,700 to 26,000 mPa·s. The document describes that the seasoning has the effects of improving workability during marinating, suppressing dripping, and having a low loss rate of the sauce.

[0003] On the other hand, the ready-to-eat food market continues to expand, and various products have been proposed as commercially available prepared foods. In the ready-to-eat food market, the demand for the appearance of prepared foods is becoming increasingly strong. For prepared foods using seafood such as fish fillets, an appearance with a shiny feeling is an important factor and particularly important in order to look delicious.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventor has hitherto tried to obtain a shiny appearance by applying an oil and fat-containing composition having a certain viscosity to the surface of seafood and heating it. However, in the above method, when trying to obtain a shiny appearance on the seafood after heating, it has been found that it is difficult to improve the appearance because the oil and fat-containing composition remains visible on the surface of the seafood after heating. On the other hand, while Patent Documents 1 and 2 describe applying an oil and fat-containing composition having viscosity to seafood, the above problems have not been considered.

[0006] Therefore, an object of the present invention is to provide a method for producing a processed seafood product that can prevent the phenomenon that the oil and fat-containing composition remains visible on the surface and deteriorates the appearance when applying oil and fat to the surface of seafood, and can effectively improve the appearance of the seafood. Another object of the present invention is also to provide a processed seafood product in which the oil and fat-containing composition applied while having a shiny feeling on the surface of the seafood is hardly visible and a good appearance is imparted.

Means for Solving the Problems

[0007] The inventor has intensively studied a method for improving the appearance of seafood by applying oil and fat to the surface of seafood. As a result, it has been found that when heated after adhering to the seafood as a foamed emulsion, the oil and fat-containing composition is hardly visible while obtaining a shiny feeling on the surface of the seafood, and the appearance of the seafood surface can be improved.

[0008] The present invention is based on the above findings, and a step of adhering a whipped composition, which is an emulsion containing oil and fat, to a food ingredient containing seafood in an amount of 1% by mass or more and 30% by mass or less, and a step of heating the food ingredient to which the whipped composition has been adhered, and provides a method for producing a processed seafood product.

[0009] The present invention also provides a processed seafood product obtained by attaching a whipped composition, which is an emulsion containing fats and oils, to a food ingredient containing seafood in an amount of 1% by mass or more and 30% by mass or less, and then heating the product.

Advantages of the Invention

[0010] According to the present invention, when adding fats and oils to the surface of seafood, it is possible to provide a method for producing a processed seafood product and a processed seafood product that can effectively improve the appearance after heating, with the residual fat-containing composition being difficult to visually recognize while imparting a grilled feeling.

Embodiments for Carrying Out the Invention

[0011] Hereinafter, the present invention will be described based on its preferred embodiments. The present invention includes a step of attaching a whipped composition, which is an emulsion containing fats and oils, to a food ingredient containing seafood in an amount of 1% by mass or more and 30% by mass or less, and a step of heating the food ingredient to which the whipped composition is attached, and relates to a method for producing a processed seafood product having these steps. The present invention also relates to a processed seafood product obtained by attaching a whipped composition, which is an emulsion containing fats and oils, to a food ingredient containing seafood in an amount of 1% by mass or more and 30% by mass or less, and then heating the product.

[0012] First, the seafood used in the present invention will be described. The seafood used in the present invention includes fish such as salmon, cod, tuna, trout, mullet, sea bream, mackerel, yellowtail, flounder, bonito, horse mackerel, sardine, saury, and red sea bream; shellfish such as clams and scallops; cephalopods such as squid and octopus; crustaceans such as shrimp and crabs; and organisms living in the sea, rivers, and lakes. Among them, using fish is preferable in terms of the excellent appearance improvement effect according to the present invention and the resulting improvement in commercial value. In particular, at least one selected from salmon, cod, mullet, sea bream, mackerel, yellowtail, flounder, and red sea bream is particularly preferable. Note that red sea bream is a general term for Pacific red sea bream, akouda, and Alaska pollock, and may sometimes be described as red fish.

[0013] The seafood used in the present invention may be in various forms. For example, in the case of fish, it may be a whole fish, a form with internal organs removed, or a form where the head and tail are removed and cut into slices. In the case of slices, for example, a slice weighing about 20 to 200 g is preferably used from the viewpoint of easy eating. When the seafood used in the present invention is fish, it may have skin, internal organs, bones, head, tail, fish roe, etc., or it may be a form in which any or all of them are removed. Usually, the body part is used as shellfish. For cephalopods and crustaceans, a form suitable for eating is appropriately used. For example, in the case of shrimp, a form with the shell and head removed, and in the case of octopus or squid, a form in which the body is appropriately cut is used.

[0014] The seafood may be in an unheated state or a heated state at the stage of attaching the whipped composition. Being in an unheated state is preferable in terms of the soft texture of the obtained processed seafood product and improvement in yield. The unheated state means, for example, that no heat treatment at 65°C or higher for 5 minutes or more is performed, preferably that no heat treatment at 60°C or higher for 10 minutes or more is performed, and particularly preferably that no heat treatment at 50°C or higher for 5 minutes or more is performed.

[0015] The food ingredients containing seafood used in the present invention (hereinafter also referred to as "seafood-containing food ingredients") may be seafood itself, or may be those subjected to some treatment at a stage before being attached to the whipped composition. Such pretreatment includes, in addition to washing, immersion treatment, injection treatment, and the like. The immersion treatment is carried out for the purpose of seasoning the obtained seafood processed product, removing odors, improving flavors, improving yields, softening, etc. Components contained in the immersion liquid used for the immersion treatment as pretreatment include inorganic salts such as table salt and phosphates, organic acids, nucleic acids, amino acids, and seasonings. Seasonings used for the immersion treatment include miso, mirin, sake, soy sauce, koji, sake lees, dashi, vinegar, salts such as table salt, pepper, sugar, sweeteners other than sugar, consommé, ketchup, curry powder, amino acids, nucleic acids, organic acids, pH adjusters, and the like. The immersion treatment may be carried out in one step or in two or more steps. The time of the immersion treatment is preferably about 10 minutes to 48 hours for example for one kind of immersion liquid.

[0016] As described above, the seafood-containing food ingredient before attaching the whipped composition may contain components contained in the immersion liquid in addition to seafood. Further, the seafood-containing food ingredient before attaching the whipped composition may contain other food additives such as vegetables, grains, dairy products, oils and fats, dietary fiber, vitamins, minerals, trace elements, coloring agents, preservatives, stabilizers, antioxidants, color-developing agents, and the like. The seafood-containing food ingredient preferably has seafood as the main component, and the content of seafood is preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, and particularly preferably 75% by mass or more. Desirably, the seafood-containing food ingredient is seafood or that which has been subjected to immersion treatment. In this case, the total of the seafood and the components contained in the immersion liquid preferably occupies 90% by mass or more, and more preferably 95% by mass or more in the seafood-containing food ingredient.

[0017] Next, the whipped composition will be described. The whipped composition used in the present invention is an emulsion containing fats and oils and is foamed. When the present inventors apply fats and oils to the surface of seafood, by using a whipped emulsion as the fat and oil, the coatability is improved, and the fat and oil-containing composition can be uniformly adhered to the surface of the seafood after heating, and the fat and oil-containing composition on the surface of the seafood becomes less prominent and excellent. Accordingly, in the present invention, it is possible to obtain a grilled feeling while improving the deterioration of the appearance quality caused by the presence of the fat and oil-containing composition on the surface of the seafood. In particular, conventionally, a composition containing a certain amount or more of fats and oils, a gelling agent, or a thickening agent is likely to improve the grilled feeling, but when it remains on the surface of seafood, it may cause a residual feeling of fat and oil in appearance, or may cause discoloration on the surface due to the presence of a gelling agent or the like. In the present invention, even in such a case, by using the whipped composition, it is possible to prevent the residual feeling of fat and oil on the surface of the seafood and discoloration caused by the residual of a gelling agent or the like. Further, when using the whipped composition, since the fat and oil is uniformly applied and discoloration and the like are prevented, it is easy to improve the grilled feeling.

[0018] The specific gravity of the whipped composition is 0.85 g / cm 3 The following is preferable in terms of easily imparting a grilled appearance to seafood and easily improving coatability, and 0.2 g / cm 3 The above is preferable in terms of ease of application, good shape retention of the whipped composition, and advantages such as good adhesion to food ingredients. From these points, the specific gravity in the whipped composition is 0.3 g / cm 3 Above 0.8 g / cm 3 The following is more preferable. In particular, from the point of enhancing the coatability of the whipped composition to seafood, the specific gravity in the whipped composition is 0.4 g / cm 3 Above 0.7 g / cm 3 The following is particularly preferable. In order to adjust the specific gravity of the whipped composition within the above range, in addition to adjusting the degree of foaming, it is possible to adjust the amount of water, the amount of fats and oils, the type of fats and oils, the type and amount of gelling agents, thickening agents, or adjust the temperature during foaming. The specific gravity is measured in a state where the whipped composition is at 10 to 15°C, and it may be within the above range at any temperature within the temperature range.

[0019] The emulsion may be of the oil-in-water type or the water-in-oil type, but the oil-in-water type is preferred from the viewpoints of ease of seasoning and adjustment of shape retention.

[0020] The fats and oils contained in the whipped composition are not particularly limited as long as they are edible fats and oils, and can be used without particular limitation, such as palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, sal fat, beef tallow, lard, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, linseed oil, olive oil, salad oil, milk fat, etc., and processed fats and oils thereof (hydrogenated oil, fractionated oil, interesterified oil). In particular, in the present invention, it is preferable to use a liquid oil at normal temperature at 25 °C from the viewpoint of ease of operation. Examples of the liquid oil at normal temperature at 25 °C include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, linseed oil, olive oil, salad oil, etc.

[0021] The amount of fats and oils contained in the whipped composition is preferably 10% by mass or more in the whipped composition from the viewpoints of easily imparting a feeling of shine and retaining moisture during baking, and preferably 70% by mass or less from the viewpoint of shape retention of the whipped composition. From these viewpoints, the amount of fats and oils is more preferably 15% by mass or more and 65% by mass or less, and particularly preferably 20% by mass or more and 60% by mass or less in the whipped composition.

[0022] The whipped composition which is an emulsion preferably contains water. The amount of water is preferably 30% by mass or more and 90% by mass or less in the whipped composition from the viewpoints of ease of adhesion to seafood and shape retention of the whipped composition, more preferably 35% by mass or more and 85% by mass or less, and particularly preferably 40% by mass or more and 80% by mass or less.

[0023] The whipped composition preferably contains a gelling agent or a thickening agent for the purpose of shape stability and adhesiveness. Examples of the gelling agent include gelatin, gellan gum, carrageenan, pectin, agar, and the like. Examples of the thickening agent include farselaran, locust bean gum, guar gum, gum arabic, xanthan gum, tamarind gum, tara gum, pullulan, tragacanth gum, karaya gum, ramzan gum, welan gum, psyllium seed gum, and the like. Among them, the whipped composition used in the present invention preferably uses at least one selected from gelatin, xanthan gum, guar gum, and tamarind gum as the gelling agent or thickening agent because it is easy to impart a shiny appearance to seafood. In particular, it is most preferable to use gelatin. This is because when gelatin is used as the whipped composition, it has the advantages of excellent foaming properties and shape retention properties.

[0024] The amount of the gelling agent in the whipped composition is preferably 1% by mass or more and 20% by mass or less in the whipped composition in terms of dry mass from the viewpoints of easily obtaining the above effects by using the gelling agent and flavor. More preferably, it is 2% by mass or more and 10% by mass or less in the whipped composition in terms of dry mass.

[0025] The amount of the thickening agent in the whipped composition is preferably 0.1% by mass or more and 10% by mass or less in the whipped composition in terms of dry mass from the viewpoints of easily obtaining the above effects by using the thickening agent and flavor. More preferably, it is 0.2% by mass or more and 5% by mass or less in the whipped composition in terms of dry mass.

[0026] The whipped composition can contain components other than water, fats and oils, gelling agents or thickeners. Such components include seasonings. As seasonings, those mentioned above as the seasonings contained in the above-described dipping liquid can be appropriately cited. When the whipped composition contains a seasoning, the amount of the seasoning in the whipped composition is preferably 0.1% by mass or more and 20% by mass or less, more preferably 0.2% by mass or more and 10% by mass or less in terms of the dry mass from the viewpoints of ensuring the amounts of other components and obtaining a seasoning effect.

[0027] Other components in the whipped composition other than water, fats and oils, gelling agents, thickeners and seasonings include coloring materials, saccharides and the like. There is no particular limitation on the amount of other components, but for example, it is preferably 10% by mass or less, more preferably 5% by mass or less in the whipped composition.

[0028] The whipped composition can be obtained by stirring and mixing water, fats and oils, preferably a gelling agent or a thickener, and foaming. Foaming can be carried out using a mixer with a wire whip, a foaming method using pressure, a push-type foaming container, or the like. The degree of foaming is preferably carried out so that the specific gravity is within the above range.

[0029] It is preferable that the whipped composition has fluidity from the viewpoint of coatability. From this viewpoint, the viscosity of the whipped composition at 25°C is preferably 200 mPa·s or less, more preferably 100 mPa·s or less. The lower limit of the viscosity of the whipped composition at 25°C is preferably 10 mPa·s or more from the viewpoints that the whipped composition is easily retained without flowing down from the surface of seafood appropriately and foaming properties. In order to adjust the viscosity of the whipped composition within the above range, the amount of water, the amount of fats and oils, the type of fats and oils, the amount of gelling agents, the amount of thickeners are adjusted, and the degree of foaming is adjusted, and the temperature during foaming is adjusted.

[0030] The whipped composition is attached in an amount of 1 to 30 parts by mass per 100 parts by mass of the seafood-containing foodstuff. The whipped composition is attached to the surface of the seafood in the seafood-containing foodstuff, and it is particularly preferable to attach the whipped composition to the skin and / or flesh of the seafood because of the excellent effect of imparting char. Further, it is preferable to heat the seafood-containing foodstuff with the whipped composition attached to at least the upper surface of the seafood in the seafood-containing foodstuff.

[0031] The temperature of the seafood when attaching the whipped composition is preferably 20°C or lower because it is easy to obtain the advantage that the foamed state of the whipped composition attached to the seafood surface can be maintained and heated, and more preferably -20°C or higher and 20°C or lower.

[0032] By attaching the whipped composition in an amount of 1 part by mass or more per 100 parts by mass of the seafood-containing foodstuff, an effect of improving the imparting of char to the seafood can be obtained. Further, by attaching the whipped composition in an amount of 30 parts by mass or less per 100 parts by mass of the seafood-containing foodstuff, appropriate baking can be performed, and the advantage of being able to impart an appropriate amount of char can be obtained. From these points, the usage amount of the whipped composition is more preferably 2 parts by mass or more and 20 parts by mass or less per 100 parts by mass of the seafood-containing foodstuff.

[0033] Next, the seafood-containing foodstuff to which the whipped composition is attached is heated. It is preferable to bake the seafood-containing foodstuff by heating. Examples of heating methods include direct fire, hot air flow, far-infrared rays, infrared rays, microwaves, superheated steam, etc., and these may be combined. In the present invention, in a state where the whipped composition adheres to the upper side of the seafood in the seafood-containing foodstuff, a heating step using at least one selected from direct fire, hot air flow, far-infrared rays, infrared rays, and superheated steam is preferred in that direct heating can be performed on the portion of the seafood to which the whipped composition adheres. In particular, a baking step using at least one selected from direct fire, hot air flow, far-infrared rays, infrared rays, and superheated steam is preferred. For example, specific heating devices include a grill as one using direct fire, a convection oven as one using hot air flow, an oven and a toaster as ones using infrared rays or far-infrared rays, and a steam oven and other superheated steam type heating devices as ones using superheated steam. Therefore, preferred heating devices include a toaster, an oven, a grill, and a superheated steam type heating device. The oven mentioned here includes a convection oven, an oven toaster, a jet oven, and a roaster oven. The superheated steam type heating device includes both batch type and continuous type ones.

[0034] Preferred heating temperatures for heating the seafood-containing foodstuff with the whipped composition adhered thereto are 80 to 500°C, more preferably 100 to 300°C, from the viewpoints of easily obtaining a grilled appearance and the texture of the fish. When using superheated steam, it is also preferred that the superheated steam is above 100°C and below 500°C, more preferably above 100°C and below 300°C.

[0035] The preferred heating time for heating the seafood-containing foodstuff with the whipped composition adhered thereto is preferably 2 minutes or more and 30 minutes or less, more preferably 3 minutes or more and 20 minutes or less, from the viewpoints of easily obtaining a grilled appearance and the texture.

[0036] The processed fishery products obtained as described above can be used directly as side dishes such as grilled foods and steamed foods, and can also be used as raw materials for making side dishes. When fish are used as the fishery products, they will become side dishes containing fish. Examples of side dishes include, in addition to the grilled and steamed foods described above, boiled foods, blanched foods, stir-fried foods, fried foods, soup-based foods, donburi dishes, rice dishes other than donburi, noodle dishes, salad dishes, and the like. Since the obtained processed fishery products are already heated, it is possible to complete side dishes through simple processes such as directly using them for serving or mixing them with other ingredients and seasoning liquids.

[0037] The processed fishery products may be stored and distributed by any of the retort, frozen, and chilled methods. For example, storing and distributing the processed fishery products by freezing or chilling is preferable in terms of flavor, appearance, and texture. In the case of frozen or chilled products, heating methods for the processed fishery products at the time of consumption include microwave heating, oven heating, etc. Also, the processed fishery products may be warmed using a frying pan, toaster, etc., or the food may be boiled in a sealed packaging material, and it is not particularly limited.

Example

[0038] Hereinafter, the present invention will be described based on examples, but the present invention is not limited to the following examples.

[0039] 〔Example 1〕 (1) Preparation of whipped composition 5 g of gelatin (AP - 200 fine powder: Nitta Gelatin) was dispersed in 100 g of water and then heated to 85°C to dissolve. 25 g of soybean oil and 2 g of salt were added to the obtained gelatin solution, and foaming was carried out using a bamix M300 (manufactured by Cherry Terrace Co., Ltd.) under the conditions of stirring intensity: 1, for 30 seconds, and the temperature of the material being stirred at 25°C to obtain a water-in-oil type whipped composition. (2) Adhesion to sliced fish and baking Frozen red fish in an unheated state was thawed in running water for 1 hour, cut into slices of 130 - 150 g each to obtain sashimi. On the surface of the obtained sashimi (at 25°C), 10 parts by mass of the whipped composition obtained in (1) was adhered to 100 parts by mass of the sashimi and spread over the entire surface. Within 30 minutes after coating, the sashimi with the composition adhered was placed on a net and baked in a combi oven (manufactured by Fujimac) under the conditions of 100% steam and an internal temperature of 200°C for 7 minutes. After performing cold air cooling at 10°C for 20 minutes, it was frozen in an air blast freezer set at -40°C. It was put into a nylon pouch, sealed, and placed in a freezer at -18°C to obtain a processed fishery product that is a frozen product.

[0040] 〔Examples 2 - 4〕 A processed fishery product was obtained in the same manner as in Example 1, except that the amount of soybean oil was changed to the amount described in Table 1.

[0041] 〔Example 5〕 The amount of gelatin was set to 2 g. Otherwise, in the same manner as in Example 2, a processed fishery product that is a frozen product was obtained.

[0042] 〔Example 6〕 The amount of gelatin was set to 10 g. Otherwise, in the same manner as in Example 2, a processed fishery product that is a frozen product was obtained.

[0043] 〔Example 7〕 Instead of gelatin, 1 g of xanthan gum (ATIAXANE TM CX 90: Unitec Foods) was used as a thickener. It was stirred and mixed in the same procedure as in Example 1 to obtain a whipped composition. Otherwise, in the same manner as in Example 2, a processed fishery product that is a frozen product was obtained.

[0044] 〔Comparative Example 1〕 In Example 1, instead of using bamix M300 (manufactured by Cherry Terrace Co., Ltd.) for stirring and mixing, it was mixed with a spoon without foaming the composition. Otherwise, in the same manner as in Example 1, a processed fishery product that is a frozen product was obtained.

[0045] 〔Comparative Example 2〕 In Example 2, instead of using stirring and mixing with bamix M300 (manufactured by Cherry Terrace Co., Ltd.), the composition was mixed with a spoon without foaming. Except for that point, in the same manner as in Example 2, a processed fishery product that is a frozen product was obtained.

[0046] [Comparative Example 3] In Example 5, instead of using stirring and mixing with bamix M300 (manufactured by Cherry Terrace Co., Ltd.), the composition was mixed with a spoon without foaming. Except for that point, in the same manner as in Example 5, a processed fishery product that is a frozen product was obtained.

[0047] (Physical Property Measurement) · Viscosity Using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., TVB-20L), at a product temperature of 25°C, under the conditions of rotor M1 and a rotation speed of 60 rpm, the value measured 1 minute after the start of rotation of the rotor was used. · Specific Gravity The specific gravity was measured by filling approximately 90 ml of the whipped composition at 10°C to 15°C into a 100 ml graduated cylinder without gaps, and obtaining it from the weight difference of the graduated cylinder before and after filling and the value of the volume.

[0048] (Evaluation) · Yield In each Example and Comparative Example, the weight 1 of the unheated fillet after the composition adhered was measured. Next, after baking and cooling with cold air, the weight 2 of the fillet was measured, and weight 2 / weight 1 was obtained. · Appearance Evaluation (Glaze) Regarding the processed fishery products that are frozen products obtained in each Example and Comparative Example, they were taken out of the pouch in the frozen state and placed on a plate, covered with plastic wrap, and one piece was heated in a microwave oven at 600 W for 1 minute. The processed fishery products after heating and thawing were evaluated according to the following criteria. In the following "Appearance Evaluation (Uniform Adhesion)", the adhesion state of the composition over the entire coated area on the fillet was evaluated. Uniform adhesion indicates good coatability of the composition.

[0049] ● Appearance Evaluation (Glaze) 〇: It has a good glaze. △: There is a slight stickiness. ×: There is no stickiness.

[0050] ● Appearance evaluation (uniform adhesion) 〇: The applied composition adheres uniformly, and no oil residue or discoloration is observed. △: The applied composition adheres somewhat uniformly, and slight oil residue or discoloration is visually recognized. ×: The applied composition adheres non-uniformly, and there is oil residue or discoloration.

[0051] ● Overall appearance evaluation ++ Very good. + Good. - Somewhat poor. -- Poor.

[0052]

Table 1

[0053] As shown in Table 1, in each example using the foamed emulsion, both the stickiness and uniform adhesion were evaluated as medium or above, and the appearance was improved. In contrast, in Comparative Examples 1 to 3, the uniform adhesion was significantly inferior, and the stickiness was also equal to or lower.

[0054] 〔Example 8〕 In the preparation of the (1) whipped composition of Example 2, a whipped composition was prepared in the same manner as in Example 2, except that 20 g of soybean oil used and 40 g of a seasoning composed of miso and sugar (mass ratio 1:1) were added. After thawing and cutting the red fish, it was immersed in brine for 1 hour, and then immersed in a seasoning liquid composed of sake, sugar, salt, and water for 24 hours. After immersion, the whipped composition was added in an amount of 10% by mass based on the mass of the drained fish fillet to the surface of the drained red fish fillet. Also, the baking time was set to 8 minutes. Otherwise, in the same manner as in Example 2, a processed fishery product in the form of a frozen product was obtained. When the appearance of the obtained fillet was evaluated in the same manner as in Example 2, it was excellent in stickiness and uniform adhesion, just like Example 2.

Claims

1. A whipped composition which is an emulsion containing fat and oil, contains a gelling agent or a thickening agent, and has a specific gravity of 0.2 g / cm3 or more and 0.7 g / cm3 or less at 10°C or more and 15°C or less, is adhered to a food ingredient containing seafood in an amount of 1% by mass or more and 30% by mass or less, and heating the food ingredient to which the whipped composition is adhered, and a method for producing a processed seafood product, wherein the thickening agent is one or more selected from farselan, locust bean gum, guar gum, gum arabic, xanthan gum, tamarind gum, tara gum, pullulan, tragacanth gum, karaya gum, ramzan gum, welan gum, and psyllium seed gum.

2. The method for producing a processed seafood product according to claim 1, wherein the whipped composition contains gelatin.

3. The method for producing a processed seafood product according to claim 1 or 2, wherein the step of heating the food ingredient to which the whipped composition is adhered is a baking step.

4. The method for producing a processed seafood product according to any one of claims 1 to 3, wherein the seafood is fish, and a mixed vegetable containing fish is produced as the processed seafood product.

5. The method for producing a processed seafood product according to any one of claims 1 to 4, wherein the whipped composition is adhered to a food ingredient containing seafood at a product temperature of 20°C or lower.

6. A processed seafood product obtained by heating a whipped composition which is an emulsion containing fat and oil, contains a gelling agent or a thickening agent, and has a specific gravity of 0.2 g / cm3 or more and 0.7 g / cm3 or less at 10°C or more and 15°C or less, after adhering it to a food ingredient containing seafood in an amount of 1% by mass or more and 30% by mass or less, and the thickening agent is one or more selected from farselan, locust bean gum, guar gum, gum arabic, xanthan gum, tamarind gum, tara gum, pullulan, tragacanth gum, karaya gum, ramzan gum, welan gum, and psyllium seed gum.

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