PROBLEM TO BE SOLVED: To provide processed foods of fishes and shellfishes hard to be soften or requiring a long time even acting enzymatic reaction with a decomposition enzyme introduced inside by pressure treatment, keeping form, color, scent and nutrient components of the fishes and shellfishes but soft, having good releasability of fish meat from bone and of shellfish meat from the shell, and capable of efficiently produced within a short time and to provide processed foods which can be eaten by the elderly having difficulty in deglutition and chewing, with recognizing what the foods to be eaten are and with satisfactory.SOLUTION: The processed foods are obtained by passing through a freezing and defrosting step in which unheated fishes and shellfishes are frozen and then defrosted, a pressure treatment step in which the decomposition enzyme contacted on the surface is uniformly contained inside the fishes and shellfishes by pressure treatment, an enzymolysis step in which the enzyme substrate is decomposed by action of the decomposition enzyme, and an enzyme inactivation step in which the decomposition enzyme is deactivated, wherein, the processed foods are obtained by passed through a protein denaturation step before the freezing and defrosting step or immediately after the enzymolysis step, in which protein denaturation step proteins of the unheated fishes and shellfishes are mildly heat-denaturalized in the presence of water.COPYRIGHT: (C)2011,JPO&INPIT【課題】圧力処理により内部に導入した分解酵素により酵素反応を行わせても柔軟にすることが困難であるか若しくは長時間を要する魚介類に対し、魚介類の形状、色、香り、栄養成分を保持して柔軟にし、魚肉の骨離れや、貝殻からの貝肉の離れをよくし、しかも、短時間で効率よく製造することができる加工食品を提供し、嚥下、咀嚼が困難な高齢者が摂取する食品が何であるかを認識し満足感をもって摂取できる加工食品を提供する。【解決手段】未加熱の魚介類を凍結後解凍する凍結解凍工程、表面に接触させた分解酵素を圧力処理により魚介類の内部に均一に含有させる圧力処理工程、分解酵素の作用により酵素基質を分解する酵素分解工程、分解酵素を失活させる酵素失活工程を経て得られる加工食品であって、凍結解凍工程前又は酵素分解工程直後に、未加熱の魚介類の蛋白質を水分の存在下で穏やかに加熱変性する蛋白質変性工程を経て得られる。【選択図】図1
