PROBLEM TO BE SOLVED: To provide a squid processed food that has less shrinkage of squid flesh during a processing step and does not harden flesh even by heat sterilization.SOLUTION: The squid processed food is obtained by aging a squid flesh part with a protease and has a flesh state in which squid meat is softened to its central part to have a texture of softness and chewability. The method for producing a squid processed food includes controlling a squid flesh part by using a protease in a temperature range of 45-65°C and mildly aging the squid flesh part under an aging condition of 7-48 hours.COPYRIGHT: (C)2011,JPO&INPIT【課題】加工工程でイカ肉質の縮みが少なく、加熱殺菌を施しても肉質が硬くなることのないイカ加工食品を提供する。【解決手段】イカの肉質部をタンパク質分解酵素剤を用いて熟成させることによって得られ、イカ肉の中心部までソフトな噛みごたえのある食感に軟化された肉質状態を有することを特徴とする、イカ加工食品。イカの肉質部を、タンパク質分解酵素剤を用いて45℃~65℃の温度範囲に規制しかつ7~48時間の熟成条件で穏やかに熟成させ、イカ肉の中心部までソフトな噛みごたえのある食感の肉質状態に軟化させることを特徴とする、イカ加工食品の製造方法。【選択図】なし
