PROBLEM TO BE SOLVED: To provide softened processed food having unconventional new palate feeling, by softening food easily or while further performing a heating step such as sterilization and cooking, without causing problems such as temperature condition limitation in food processing when using raw soy sauce and influence to a sensual aspect such as food flavor by using an additive.SOLUTION: A method for producing the processed food includes impregnating protein gel food with heated soy sauce followed by maturing. In the method, a maturing temperature is preferably 3-65°C. The softened processed food is obtained by impregnating protein gel food with heated soy sauce followed by maturing. The maturing temperature of the softened processed food is preferably 3-65°C.COPYRIGHT: (C)2011,JPO&INPIT【課題】生醤油を用いた場合の食品加工における温度条件の制限、添加物の使用による食品の風味等官能面への影響等の問題を生じることなく、食品を簡便にあるいは更に殺菌や調理などの加熱工程を行いながらも軟化させ、これまでにない新たな食感を有する軟化された加工食品を提供する。【解決手段】蛋白質ゲル食品に火入れ醤油を含浸させた後これを熟成させることを特徴とする加工食品の製造方法。好ましくは熟成温度が3~65℃である上記の方法。蛋白質ゲル食品に火入れ醤油を含浸させこれを熟成させたことを特徴とする軟化された加工食品。好ましくは熟成温度が3~65℃である上記の軟化された加工食品。【選択図】なし
