JP2010154799A - Shellfish quality improver and processed shellfish food product using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a shellfish quality improver capable of softening shellfish in a short time and improve the shellfish's palate feeling and/or taste without declining in shellfish's commercial value in appearance or without affecting the taste and odor thereof, and to provide a processed shellfish food product using the same. <P>SOLUTION: The shellfish quality improver contains an alkaline material and sodium lactate or potassium lactate. The processed shellfish food product using the improver is also provided. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to shellfish quality improvers and processed shellfish foods using the same. More specifically, the present invention relates to a shellfish quality improving agent that has a softening effect on shellfish, improves yield, and has a low odor, and a processed shellfish food using the shellfish.

In the manufacturing process of processed foods for seafood, cooking is performed, but there are some cases where the food is markedly hardened due to excessive protein denaturation or water separation depending on the food and raw materials, and the commercial value is lowered. As means for preventing this, for example, Patent Document 1 discloses a method of softening fish and shellfish by immersing them in an ethanol solution and saline. Patent Document 2 discloses a method of softening squid, octopus, shellfish, etc. by immersing them in an alkaline aqueous solution. Patent Document 3 discloses a method of treating with a polymerized phosphate. Patent Document 4 discloses a method of treating fish meat with a proteolytic enzyme.
JP-A-8-89213 JP-A-7-184607 JP 59-175867 A JP 2004-275083 A

  However, the method described in Patent Document 1 may cause white turbidity due to protein denaturation using alcohol. In the method described in Patent Document 2, it is necessary to increase the amount of alkali in order to obtain a sufficient softening effect, which may adversely affect the taste. In addition, in the method described in Patent Document 3, since the polymerized phosphate has an action of excreting calcium in the body, there is a risk of adverse health effects. In the method described in Patent Document 4, it is difficult to control the enzyme activity of the proteolytic enzyme, and there is a possibility that the product value of the food may be lowered due to excessive softening.

  As described above, none of the methods described in Patent Documents 1 to 4 has achieved a sufficient reforming effect. The fish and shellfish processed by the above method, particularly shellfish, are cured not only when cooked but also with the passage of time, and the texture decreases.

  Accordingly, an object of the present invention is to provide a shellfish quality improving agent for softening shellfish in a short time and improving the texture and taste without deteriorating the commercial value of the appearance or adversely affecting the taste and smell. It is to be. Another object of the present invention is to provide a processed shellfish food using the above-mentioned shellfish quality improver.

  The present invention for achieving the above object is a shellfish quality improver comprising an alkaline substance and sodium lactate or potassium lactate.

  Moreover, this invention is the processed shellfish food processed using the quality improvement agent of the shellfish of this invention.

  According to the shellfish quality improving agent of the present invention, it is possible to soften shellfish in a short time and improve the texture and taste without deteriorating the commercial value of the appearance or adversely affecting the taste and smell.

  Hereinafter, the present invention will be described in detail.

  The present invention is a shellfish quality improver comprising an alkaline substance and sodium lactate or potassium lactate.

  Shells belong to mollusks, and about 600 species are known in the sea near Japan. Of those, only about 50 are edible. The edible shellfish are roughly classified into bivalve axpods and gastropods represented by snails. Industrially important species are mainly contained in bivalves and snails. A bivalve wraps a soft body with two shells on the left and right, and opens and closes the shell with a mesenchyme. Examples of the bivalve include clams, swordfish, clams, oysters, swallowtails, sea bream, mussels, scallops, and tiger oysters. A snail is a spiral shell that contains a soft body. Examples of snails include abalone, mussel, turban shell, snail, tocobushi, akagai, lok shell, tuna, and turkey tuna. The shellfish quality improving agent of the present invention can be applied to any kind of shellfish as long as it is edible. Conch shells are harder than bivalves, but many of them are delicious. The effect of the shellfish quality improving agent of the present invention is more remarkable when applied to such a hard meat. Shells may be shelled or peeled. Further, the peeled body may have only a predetermined portion such as one obtained by removing the internal organs, only the mantle (commonly known as a string), or only the shell. It does not matter whether it is a block or a slice. Furthermore, the state of storage such as whether the state before treatment with the shellfish quality improver of the present invention is unfrozen, frozen, thawed, or refrigerated is irrelevant. Moreover, the state before processing may be heated.

  The deliciousness of shellfish is composed of many intricately intertwined elements, such as chemical things such as umami, physical things such as touch and texture, and visual things such as appearance. Until now, there has been very limited research on the texture of shellfish, and there are still many unclear points about the structure from which the texture is derived. Although a certain amount of crunch is important for constituting the taste, there is a case where the moisture content is reduced and a hard texture is exhibited as protein denaturation proceeds in a process such as heating. Moreover, it may become hard over time. In particular, bivalves accumulate E. coli mainly in the digestive tract and are known to cause food poisoning such as Vibrio parahaemolyticus, Norovirus, and shellfish poison. Most of the distribution processes are processed after heating. Food is produced. In some cases, after being refrigerated or frozen in a lower bowl and distributed, it is further heated to become processed food, which is further heated at the time of eating, resulting in a hard texture. The shellfish quality improving agent of the present invention solves such problems and sufficiently softens the shellfish to improve its texture.

  The shellfish quality improving agent of the present invention contains an alkaline substance. Alkaline substances have the effect of softening meat and shellfish.

  Although it does not specifically limit as an alkaline substance, The hydroxide salt, carbonate, bicarbonate, etc. of alkali metals, such as sodium and potassium, are used preferably. Two or more alkaline substances may be used in combination. Among these, sodium hydrogen carbonate, sodium carbonate, potassium carbonate, and potassium hydrogen carbonate are preferable, and sodium hydrogen carbonate is particularly preferable. Among the alkali metal salts, carbonates have a particularly high softening effect, and sodium salts are most preferable. Further, when sodium salt and potassium salt are used in combination, low salification can be achieved in addition to the softening effect.

  The addition amount of the alkaline substance is not particularly limited, but is preferably 0.1 to 15% by mass, more preferably 0.20 to 5% by mass, and still more preferably based on the mass of the shellfish (meat mass). Is 0.25 to 1% by mass.

  As will be described later, the shellfish quality improving agent of the present invention is preferably prepared and used in the form of an aqueous solution. At this time, it is preferable to adjust the addition amount of the alkaline substance so that the pH of the aqueous solution is weakly alkaline with 7 to 9. If the pH of the aqueous solution is in a range of 7 or more, the effect of softening shellfish is high. Moreover, if the pH is in the range of 9 or less, adverse effects on the taste can be kept low. More preferably, the pH is adjusted to be in the range of 7.5 to 8.8.

  Even when such an alkaline substance is used alone, it gives a certain degree of softening effect to meat and fish and shellfish, but it may be insufficient as a food quality improver. The present inventors have found that the softening effect is remarkably enhanced by using an alkaline substance in combination with sodium lactate or potassium lactate. For example, in the case of a hard shell such as a mussel, it has become clear that the alkaline substance alone is hardly effective, but can be sufficiently softened by using the shellfish quality improver of the present invention. . Moreover, when an alkaline substance is added excessively, it can cause a taste of taste, but the addition of sodium lactate or potassium lactate can reduce the amount of the alkaline substance added, so that the taste can be improved.

  The reason why the softening of shellfish is promoted by the addition of sodium lactate or potassium lactate is not clear. However, as one of them, sodium lactate or potassium lactate and the protein contained in shellfish act to weaken the hydrogen bonding force that forms the polypeptide of the protein, and the protein becomes flexible by including water. It is considered that the protein composition swells.

  Furthermore, sodium lactate or potassium lactate has a light salty taste and can be used at a higher concentration than salt. In addition, since there is little odor, there is little change in the taste of shellfish. Therefore, the shellfish quality improver of the present invention can improve the texture without adversely affecting the taste. Moreover, sodium lactate or potassium lactate can easily prepare a solution and is excellent in workability. Moreover, the surface extensibility of shellfish increases by sodium lactate or potassium lactate, and effects such as water separation prevention and yield improvement can be obtained.

  In addition, sodium lactate or potassium lactate captures free water, which is water that does not bind to proteins and carbohydrates, among water contained in food, thereby suppressing the growth of microorganisms. For this reason, the effect of delaying the decay of food can be obtained.

  Only one of sodium lactate or potassium lactate may be added, or both may be used in combination. Sodium lactate or potassium lactate may be used in liquid form or in powder form. For example, liquid sodium lactate manufactured by Musashino Chemical Research Co., Ltd., or powdered sodium lactate manufactured by Purac Co., Ltd. can be used. The addition amount of sodium lactate or potassium lactate is not particularly limited, but is preferably 0.1 to 5.0% by mass, more preferably 0.25 to 3.0% by mass with respect to the mass of the shellfish (meat mass). More preferably, it is 0.5 to 2.0% by mass.

  The shellfish quality improving agent of the present invention preferably further contains sugar or sugar alcohol. When sugar or sugar alcohol is added, the yield is improved by its water retention effect, so that it feels softened sensuously. The sugar or sugar alcohol is not particularly limited, but preferably glucose, fructose, sucrose, maltose, oligosaccharide, starch, starch degradation product, modified starch, pullulan, alginic acid, sodium alginate, water-soluble hemicellulose, cellulose, One or more selected from the group consisting of guar gum, gelatin, agar, trehalose, xanthan gum, locust bin gum, gum arabic, cassia gum, fucoidan, farsellan, reduced starch syrup, erythritol, sorbitol, xylitol, mannitol, glycerin, and propylene glycol Used. Here, as a starch decomposition product, dextrin etc. are mentioned, for example. Examples of the processed starch include β-cyclodextrin and cluster dextrin. Of these, sorbitol, trehalose, starch syrup, and oligosaccharide are preferable, and trehalose and sorbitol are particularly preferable. Since these sugar alcohols have low taste and are difficult to taste even when the amount is increased, the degree of freedom in compounding is high.

  The addition amount of sugar or sugar alcohol is not particularly limited, but is preferably 0.05 to 5.0% by mass, more preferably 0.1 to 3.0% by mass with respect to the mass (meat mass) of shellfish. More preferably, it is 0.1-2.5 mass%, Most preferably, it is 0.2-2.0 mass%. If it is the said range, softening will be accelerated | stimulated and the taste is also favorable.

  The shellfish quality improving agent of the present invention preferably further comprises an amino acid. Amino acids that can be used include one or more selected from the group consisting of alanine, glycine, threonine, proline, serine, and glutamine. The amino acids as described above are amino acids having sweetness and have a masking effect on salty taste, sour taste, bitter taste, astringency, and savory taste. In the shellfish quality-improving agent of the present invention, these amino acids provide the effect of masking the savory taste derived from alkaline substances and the salty taste derived from sodium lactate or potassium lactate. For this reason, the commercial value as processed food can improve. Of these, alanine and glycine are preferable, and alanine is particularly preferable. Alanine has a strong taste and strong sweetness, and is highly effective even in a small amount.

  The amount of amino acid added is not particularly limited, but is preferably 0.02 to 1% by mass, more preferably 0.05 to 0.3% by mass, based on the mass of the shellfish (meat mass). If it is the said range, the effect of masking of a gummy taste and salty taste is high. Moreover, since there is no bad influence on taste and umami is obtained, it is preferable.

  Shellfish protein is said to have less lysine than fish and more arginine, aspartic acid, and glutamic acid. Moreover, although there are few creatine and creatinine which are common in fish, they contain a lot of arginyl acid, betaine, succinic acid, stachydrin, alkaine, octopine and the like. It also has a high glycogen content. Furthermore, inosinic acid which is a main umami component of fish is not included, but adenylic acid (AMP) is included as an umami component. The components contained abundantly in these shellfishes show a synergistic effect of an umami effect amino acid and umami which can be preferably used in the present invention, and can bring out the umami taste of shellfish.

  The mixing ratio of the above sodium lactate or potassium lactate, alkaline substance, sugar or sugar alcohol, and amino acid may vary depending on the type of shellfish, for example, 0.5 to 2.0 parts by mass of sodium lactate or potassium lactate, alkaline By using 0.25 to 1 part by mass of a substance, 0.2 to 2.0 parts by mass of sugar or sugar alcohol, and 0.05 to 0.3 parts by mass of amino acid, a suitable balance between taste and texture can be obtained.

  The shellfish quality improving agent of the present invention may be in the form of a powder or in a liquid form, but is preferably an aqueous solution in which the components of the shellfish quality improving agent are dissolved at the time of use. Used in form. Preferably, the quality of the shellfish is improved by immersing the shellfish in this aqueous solution. The concentration of the shellfish quality improver in the aqueous solution can be appropriately selected depending on the soaking time, but is preferably 1 to 30% by mass, more preferably 5 to 20% by mass.

  In the shellfish quality improving agent of the present invention or the above aqueous solution, various additives can be blended as needed as long as they do not depart from the object of the present invention. For example, a synthetic paste such as alginate and CMC, potassium sorbate as a preservative, ascorbic acid, ascorbic acid ester as an antioxidant, and polymerized phosphate which can be used as a quality improver can be used. In addition, seasonings such as salt, sugar and soy sauce, alcoholic beverages, fragrances and spices can be blended.

  The method for producing the shellfish quality improving agent of the present invention is not particularly limited, and the above-described components may be appropriately added and mixed so as to be uniform. The order of addition is not particularly limited. It may be prepared by adding one component at a time, or prepared in advance by combining several components into one agent and may be used more conveniently. For example, long-term storage is possible by mixing necessary components and preparing a powdery preparation by a method such as hot air drying, reduced pressure drying, spray drying and the like.

  The present invention also provides a method for producing a processed shellfish food comprising the step of bringing the shellfish quality improving agent of the present invention into contact with the shellfish.

  Specifically, for example, shellfish as a raw material and the shellfish quality improving agent of the present invention are prepared first. Since the shellfish used, each component of the shellfish quality improving agent of the present invention and the method of preparing the shellfish quality improving agent of the present invention are the same as described above, the description thereof is omitted here.

  The method for bringing the shellfish quality improving agent into contact with the shellfish is not particularly limited. Although arbitrary methods, such as application | coating, spraying, immersion, and injection, can be used, Preferably shellfish are immersed in the said quality improvement agent of shellfish. By using the dipping method, the shellfish quality-improving agent is sufficiently impregnated in the shellfish, and a higher softening effect can be obtained. For example, as described above, the shellfish quality improver is prepared in the form of an aqueous solution to form an immersion liquid, and the shellfish are immersed therein. At this time, the mass ratio of the immersion liquid to the shellfish meat mass (immersion liquid: shellfish) is preferably 1:20 to 2: 1. If it is the said range, sufficient softening effect can be acquired in a short time. The immersion time is not particularly limited, but is preferably 1 hour or longer, more preferably 3 to 48 hours, and further preferably 6 to 24 hours. The temperature at the time of immersion is not particularly limited. Preferably, it is 5-35 degreeC, More preferably, it is 5-25 degreeC.

  After the immersion as described above, the cooked shell food may be manufactured by further cooking. At this time, shellfish may be taken out from the immersion liquid and cooked, or cooking may be performed using the immersion liquid as a seasoning liquid. Heating cooking may be performed by steaming, post-cooking roasting, roasting, boiling, oil butter, microwave heating, or any other method.

  Moreover, when not immediately cooking the shellfish after immersing, you may freeze this. Freezing allows long-term storage. The method for freezing is not particularly limited, and a known method can be used.

  The present invention also provides a processed shellfish food processed using the shellfish quality improver of the present invention.

  The processed shellfish food of the present invention is not particularly limited, and may be a mixture containing the shellfish quality improving agent of the present invention and a shellfish, or a shellfish after being treated with the shellfish quality improving agent of the present invention. Of course, these may be further cooked. The processed shellfish food of the present invention provides the soft texture and taste of shellfish without deteriorating the commercial value of the appearance or adversely affecting the taste and odor. Specifically, it includes pickled products such as soy sauce, seasoned and boiled products such as boiled rice, dried products such as dried products, salted products, kun products, fried products, paste products, and canned foods.

  The present invention will be described in further detail using the following examples and comparative examples. However, the technical scope of the present invention is not limited only to the following examples.

<Method and criteria for sensory evaluation>
In the following examples and comparative examples, a sensory test on the texture and taste of shellfish after cooking was performed. Ten evaluators evaluated the texture (softness) and taste of the shellfish after cooking in five stages as follows, and determined the average.

Texture (softness)
1: pretty hard,
2: Hard,
3: Slightly hard,
4: Soft,
5: It is quite soft.

  Taste

1: Strong taste, salty taste, sweet taste, etc.
2: Slightly savory, salty, sweet, etc.
3: I don't feel savory, salty, sweet, etc., but the taste is slightly weak,
4: Feel the taste,
5: I strongly feel the taste.

<Example 1: Scallop soy sauce>
Frozen mussel (raw meat, meat mass 200 g) as a raw material was thawed and immersed in an immersion liquid in which sodium lactate and sodium bicarbonate as an alkaline substance were dissolved in water for 18 hours. The mass ratio of the immersion liquid and the raw material (immersion liquid: raw material) was 1: 2. Then, the raw material was taken out and seasoned. Seasoning was performed by impregnating the raw material after soaking in a seasoning liquid containing 30% by mass of thick soy sauce, 25% by mass of super white sugar, and 4% by mass of yeast extract for 18 hours. The mass ratio of the seasoning liquid to the raw material (seasoning liquid: raw material) was 8: 2. Thereafter, the seasoning liquid and the raw material were heated at 80 to 90 ° C. for 30 minutes, then stored at 5 ° C. for 24 hours, and a sensory test was performed at 25 ° C.

(Example 1-1)
The immersion liquids were prepared by changing the contents of sodium lactate and sodium bicarbonate, and the texture and taste were compared. The results are shown in Table 1-1 and Table 1-2. In the table, the content of each component is represented by mass% with respect to the meat mass of the raw material. Sodium lactate manufactured by Musashino Chemical Laboratory Co., Ltd. was used, and sodium bicarbonate used by Asahi Glass Co., Ltd. was used.

  From the results of Table 1-1, it can be seen that when an immersion liquid using sodium bicarbonate, which is an alkaline substance, and sodium lactate is used, the texture is improved as compared with the case where sodium lactate is not added.

  Moreover, as shown to Table 1-2, when sodium hydrogencarbonate is added 0.5 mass or more with respect to the meat mass of shellfish, a taste will fall. This is considered to be the influence of the gummy taste by sodium hydrogencarbonate. Further, when sodium lactate is added in an amount of 2% by mass or more based on the meat mass of the shellfish, it becomes salty and the taste is lowered. The optimal addition amount of sodium lactate was 0.5 to 2% by mass, and both the texture and taste were good within the above range.

(Example 1-2)
In addition to sodium lactate and sodium hydrogen carbonate, an immersion liquid in which alanine was added as an amino acid was prepared, and the texture and taste were compared by changing the amount of alanine added. The results are shown in Tables 2-1 and 2-2. In the table, the content of each component is represented by mass% with respect to the meat mass of the raw material. As alanine, alanine manufactured by Musashino Chemical Laboratory Co., Ltd. was used.

  From the results of Table 2-1, it can be seen that even when alanine is added up to 1.0 mass%, the texture is not greatly affected. However, as shown in Table 2-2, it was revealed that the texture was improved by the addition of alanine. This is thought to be due to the masking of the salty taste due to sodium lactate and the savory taste due to sodium bicarbonate by using alanine together. The optimum addition amount of alanine was 0.02 to 1.0% by mass.

(Example 1-3)
In addition to sodium lactate and sodium hydrogen carbonate, an immersion liquid in which sorbitol (manufactured by Nikken Kasei Co., Ltd.) was added as a saccharide was prepared, and the texture and taste were compared by changing the amount of sorbitol added. The results are shown in Tables 3-1 and 3-2. Furthermore, in order to investigate the influence by the kind of saccharide, instead of sorbitol, trehalose (manufactured by Hayashibara Co., Ltd.), Minamata (Hellodex made by Hayashibara Co., Ltd.), and oligosaccharide (Fuji oligosaccharide # 450P manufactured by Nippon Shokuhin Kako Co., Ltd.) Table 3-3 shows the results (texture) using the immersion liquid added with 0.5% by mass. In the table, the content of each component is represented by mass% with respect to the meat mass of the raw material.

  From the results of Table 3-1, it can be seen that the softening effect is improved when the immersion liquid to which sorbitol is added is used, compared to the case of using only sodium lactate and sodium bicarbonate. Moreover, it turns out from the result of Table 3-2 that when sorbitol is added, the taste tends to be improved. Furthermore, as shown in Table 3-3, the same softening effect can be obtained when trehalose, starch syrup, and oligosaccharide are used as saccharides, but the highest effect is obtained when sorbitol is used.

(Comparative Example 1)
Instead of sodium lactate, an immersion liquid was prepared in the same manner as in Example 1-1 except that 1.0 mass of sodium acetate, sodium gluconate, sodium citrate, sodium malate, or sodium tartrate was added. Preparation and evaluation of tsubu shell soy sauce were performed. The results are shown in Tables 4-1 and 4-2 below. For comparison, the results in the case of adding sodium lactate in Example 1-1 (Table 1-1 and Table 1-2) and the results in the case of using only sodium bicarbonate are shown together.

  From the results in Table 4-1, when sodium acetate, which is an alkaline substance, is added as an organic acid salt, sodium acetate, sodium gluconate, sodium citrate, sodium malate, or sodium tartrate all soften. It turns out that the effect to promote is inadequate. Further, as shown in Table 4-2, it was shown that the taste could be adversely affected.

<Example 2: Scallop fly>
The raw material scallops (thawed meat, meat mass 200 g) were used after thawing frozen ones. This was immersed in an immersion liquid (aqueous solution) containing the shellfish quality improver of the present invention for 3 hours. The mass ratio of the immersion liquid and the raw material (immersion liquid: raw material) was 1: 2. Then, the raw material was taken out and seasoned with salt and pepper. Next, the mixture was crushed with soft flour and passed through a batter solution (99 parts by weight of soft flour, 1 part by weight of salt, 180 parts by weight of water), and then crumbs were applied. Then, this was oiled at 170 ° C. for 5 minutes, allowed to cool at 25 ° C. for 2 hours, and then subjected to a sensory test.

  The contents of each component contained in the immersion liquid and the evaluation results are summarized in Table 5 below. In Table 5, the content of each component is shown by mass% with respect to the meat mass of the raw material.

  From the results of Table 5 above, each example to which both sodium lactate and sodium hydrogen carbonate, which is an alkaline substance, were added had improved texture compared to the comparative example.

<Example 3: Oven-fired mussel>
Frozen mussel (raw meat, meat mass 200 g) as a raw material was thawed and immersed in an immersion liquid (aqueous solution) for 18 hours. The mass ratio of the immersion liquid and the raw material (immersion liquid: raw material) was 1: 2. Then, the soaked mussel was taken out and seasoned with a little salt, pepper and an appropriate amount of butter. Then, seasoned camellia shells were arranged in a pre-buttered baking dish, cooked in an oven at 200 ° C. for 5 minutes, allowed to cool at 25 ° C. for 2 hours, and then subjected to a sensory test.

  The content of each component contained in the immersion liquid and the evaluation results are summarized in Table 6 below. In Table 6, the content of each component is shown by mass% with respect to the meat mass of the raw material.

  From the results of Table 6 above, each example to which both sodium lactate and sodium hydrogen carbonate, which is an alkaline substance, were added had a significantly improved texture compared to the comparative example.

<Example 4: Salted scallops>
The scallop was used after washing scallops with water, boiled and boiled in boiling water, collected from the shells and exposed to water for 1 hour (200 g). With respect to 100 parts by mass of the immersion liquid, 200 parts by mass of the raw material was immersed at 5 ° C. for 6 hours to prepare an immersion scallop. This soaked scallop pillar is boiled and ripened with 5-10% saline, and this is dried for 50 minutes at 50-120 ° C. and naturally dried for 1-2 days at room temperature. Repeated several times until it became about 15% by mass to obtain salted scallops. A sensory test was performed on the obtained salt-dried scallops.

  The content of each component contained in the immersion liquid and the evaluation results are summarized in Table 7 below. In Table 7, the content of each component is shown by mass% with respect to the meat mass of the raw material.

  From the results of Table 7 above, it was revealed that each of the examples to which both sodium lactate and sodium bicarbonate, which is an alkaline substance, were added had a significantly improved texture compared to the comparative example.

<Example 5: Akanishi shellfish with salted salmon>
A shellfish with a shell was used. 200 parts by mass of the raw material was immersed in 100 parts by mass of the immersion liquid at 5 ° C. for 10 hours to prepare an immersion crab shellfish. The soaked crab shell was boiled in salt and allowed to cool at 25 ° C. for 2 hours, and a crab shell was prepared with salt. A sensory test was conducted on the red crab shellfish using the obtained salted salmon.

  The content of each component contained in the immersion liquid and the evaluation results are summarized in Table 8 below. In Table 8, the content of each component is shown by mass% with respect to the meat mass of the raw material.

  From the results of Table 8 above, it was revealed that each of the examples to which both sodium lactate and sodium bicarbonate, which is an alkaline substance, were added had a significantly improved texture compared to the comparative example.

<Example 6: Baikai sake steaming>
The shellfish were taken out of the shell, and after removing the cotton and lid, the raw material was used as the raw material. 200 parts of the raw material was immersed for 12 hours at 5 ° C. with respect to 100 parts by mass of the immersion liquid to prepare an immersion shellfish. The soaked mussel was steamed and allowed to stand at 25 ° C. for 2 hours to prepare a mussel steamed steamed mussel. A sensory test was performed on the obtained bivalve liquor steam.

  The content of each component contained in the immersion liquid and the evaluation results are summarized in Table 9 below. In Table 9, the content of each component is shown by mass% with respect to the meat mass of the raw material.

  From the results of Table 9 above, it was revealed that each of the examples to which both sodium lactate and sodium hydrogen carbonate, which is an alkaline substance, were added had a significantly improved texture compared to the comparative example.

Claims (7)

  A shellfish quality improver comprising an alkaline substance and sodium lactate or potassium lactate.   The shellfish quality improving agent according to claim 1, wherein the alkaline substance is one or more selected from an alkali metal hydroxide salt, carbonate, and bicarbonate.   The shellfish quality improver according to claim 1 or 2, wherein the shellfish quality improver exhibits a pH of 7 to 9 when prepared in an aqueous solution.   Glucose, fructose, sucrose, maltose, oligosaccharide, starch, starch degradation product, modified starch, pullulan, alginic acid, sodium alginate, water-soluble hemicellulose, cellulose, guar gum, gelatin, agar, trehalose, xanthan gum, locust bin gum, gum arabic, Any one of saccharides or sugar alcohols further selected from the group consisting of cassia gum, fucoidan, farcellulan, reduced starch syrup, erythritol, sorbitol, xylitol, mannitol, glycerin, and propylene glycol. Item 1. A shellfish quality improver according to item 1.   The shellfish quality improving agent according to any one of claims 1 to 4, further comprising one or more amino acids selected from the group consisting of alanine, glycine, threonine, proline, serine, and glutamine.   Processed shellfish food processed using the shellfish quality improving agent according to any one of claims 1 to 5.   The manufacturing method of processed shellfish food including the step which contacts the shellfish quality improving agent of any one of Claims 1-5 with shellfish.