Title:
PROCESSED MARINE PRODUCT
Document Type and Number:
Japanese Patent JP2017000145
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To solve problems that, when producing a processed marine product including an oyster or scallop, first, the marine product is boiled for washing and sterilization thereof, but, when the marine product is boiled, taste components are dissolved in a broth, and the boiled marine product has less deliciousness relative to fresh marine products.SOLUTION: The invention solves the above-mentioned problems, a novel production method of not dissolving umami taste components is used, for holding a component of a marine product before the marine product is boiled, relative to a boiled and dried marine product, a production condition for significantly enhancing umami taste components is found, and a non-boiled dried product whose umami taste components are enhanced significantly, is produced. As a result, relative to a marine product which has been boiled and then dried, the marine product which is produced by the method of the invention comprises a soft texture, an excellent mastication property, and the enhanced umami taste components enhanced by 1.1 times or more, and comprises a conservation property.SELECTED DRAWING: None
Inventors:
AOKI HIDETOSHI
Application Number:
JP2016132032A
Publication Date:
January 05, 2017
Filing Date:
June 14, 2016
Export Citation:
Assignee:
AOKI HIDETOSHI
International Classes:
A23L17/00; A23L5/30; A23L17/40; A23L17/50; A23L17/60
Domestic Patent References:
| JP2002142665A | 2002-05-21 | |||
| JP2014233712A | 2014-12-15 |
Foreign References:
| WO2012060450A1 | 2012-05-10 |
Other References:
"“紫外線を照射 カキうま味”", 河北新報, JPN6018004755, 24 April 2015 (2015-04-24), ISSN: 0003853630