PROBLEM TO BE SOLVED: To provide a new method for making a cooking drain of a seafood a suitable food material, and a method for making a seafood a suitable food material, capable of reducing fishy smell of a seafood such as Euphausiapacifica and a cooking drain thereof and increasing fragrance, for making the seafood and cooking drain of it a suitable food material, and widening a new edible application range of the seafood, and a production method of a food material made from the seafood.SOLUTION: Provided is a method for digesting S10 a seafood, and then making a component included in the seafood a suitable food material. The component included in the seafood is included in a cooking drain L obtained by digestion of the seafood and a dried object S110 of a solid component, and the cooking drain L and the dried object of solid component are subjected to S13, S21 a water subcritical condition for reducing fishy smell and increasing fragrance, for making them a suitable food material.COPYRIGHT: (C)2016,JPO&INPIT【課題】イサダ等の魚介類及びその蒸煮液の生臭さを減少させるとともに香ばしさを増加させることにより適食化を図り、これら魚介類の新たな食用用途範囲を広げることのできる、新規な魚介類の蒸煮液の適食化方法及び魚介類の適食化方法及び魚介類を原料とした食材の製造方法の提供。【解決手段】魚介類を蒸煮S10した後、魚介類に含有される成分を適食化する方法において、前記魚介類に含有される成分は魚介類を蒸煮して得られる蒸煮液L及び固形成分の乾燥物S110に含まれるものであり、この蒸煮液L及び固形成分の乾燥物を、水の亜臨界条件下に置くことによりS13、S21生臭さを減少させるとともに、香ばしさを増加させて適食化する方法。【選択図】図1
