Title:
SOFT SIMMERED SEAFOOD AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2018/131708
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing: a soft simmered seafood (excluding fish and crab) which has softness in such a level that even a person having chewing difficulty can chew satisfactorily and is free of abnormal taste or smell; and a method for producing the soft simmered seafood. The problem can be solved by providing: a soft simmered seafood fillet which has softness in such a level that the load required for pushing a metal ball having a diameter of 15 mm into the fillet at a depth of 3 mm is 350 gf or less and which is free of abnormal taste or smell; and a method for producing the soft simmered seafood fillet, which includes a step of pre-heating a seafood of interest and immersing the seafood in a Maitake mushroom extract at a predetermined solid/liquid ratio, for a specified period of time and at a specified temperature, wherein the Maitake mushroom extract is diluted by a predetermined concentration.
Inventors:
JUMI YUTAKA (JP)
Application Number:
PCT/JP2018/000884
Publication Date:
July 19, 2018
Filing Date:
January 15, 2018
Export Citation:
Assignee:
STI FOODS HOLDINGS INC (JP)
International Classes:
A23L17/00; A23L17/40; A23L17/50; A23L31/00
Domestic Patent References:
| WO2011099354A1 | 2011-08-18 |
Foreign References:
| JP2016021921A | 2016-02-08 | |||
| JP2012125208A | 2012-07-05 | |||
| JP2011019510A | 2011-02-03 | |||
| JP2013034467A | 2013-02-21 | |||
| JP2015159753A | 2015-09-07 | |||
| JPH08163967A | 1996-06-25 | |||
| JP2010246501A | 2010-11-04 | |||
| JP2016063786A | 2016-04-28 |
Other References:
YAMAZAKI, T. ET AL.: "Tenderizing of meat by using Maitake (Grifola frondosa) extract with low temperature steam cooking", JOURNAL OF COOKERY SCIENCE OF JAPAN, vol. 41, no. 3, 20 June 2008 (2008-06-20), pages 176 - 183, XP055517739, ISSN: 1341-1535
Attorney, Agent or Firm:
SUMA Mitsuo (JP)
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