PROBLEM TO BE SOLVED: To provide means that inhibits boiled collapse associated with a conventional processing method for frozen fish using an alkaline solution.SOLUTION: A boiled collapse inhibitor for frozen fish is a water solution of pH 8-11.5 containing sugar alcohol of 1-20 mass%. In the boiled collapse inhibitor for the frozen fish, the sugar alcohol is at least one kind selected from a group consisting of a reduced starch syrup, maltitol and sorbitol, and contains at least one kind of alkaline components selected from a group consisting of a sodium carbonate, sodium hydrogen carbonate and trisodium citrate. A method is provided for producing the frozen fish in which the boiled collapse is prevented, the method including a step of immersing the fish in the boiled collapse inhibitor for the frozen fish, and a step of refrigerating the fish.COPYRIGHT: (C)2015,JPO&INPIT【課題】従来のアルカリ水溶液を用いた冷凍魚の加工方法に付随した煮崩れを抑制する手段を提供する。【解決手段】糖アルコールを1~20質量%含むpH8~11.5の水溶液である、冷凍魚の煮崩れ防止剤。該糖アルコールが還元水飴、マルチトール、及びソルビトールから成る群より選択される少なくとも1種であり、炭酸ナトリウム、炭酸水素ナトリウム、及びクエン酸三ナトリウムから成る群より選択される少なくとも1種のアルカリ成分を含む、冷凍魚の煮崩れ防止剤。冷凍魚の煮崩れ防止剤に魚体を浸漬させる工程、及び前記魚体を冷凍する工程を含む、煮崩れが防止された冷凍魚を製造する方法。【選択図】なし
