RAW LEVER-LIKE FOOD CONSERVABLE AT ROOM TEMPERATURE FOR LONG PERIOD

PROBLEM TO BE SOLVED: To provide a lever-like food which has an appearance, tone of color, flavor, aroma, and texture similar to those of raw lever, containing a large quantity of the components of raw lever; and a manufacturing method thereof.SOLUTION: A concentrated lever extract liquid is manufactured by performing: a step (i) of pulverizing lever of animal; a step (ii) of heat-treating the pulverized lever obtained in the step (i) at 60 to 120°C; a step (iii) of stepwisely enzyme-treating the heat-treated pulverized lever obtained in the step (ii), using at least a protein-based protease and a peptide-based peptidase; a step (iv) of heat-treating the enzyme-treated pulverized lever obtained in the step (iii) at 60 to 100°C; steps (v) of removing a solid content by filtration or centrifugal separation and performing an active carbon treatment under heated conditions at 60 to 100°C; and a step (vi) of concentrating. The manufacturing method of a lever-like food includes mixing the concentrated lever extract liquid with at least one polysaccharide thickener as gelatinizer so as to be gelatinized. 【課題】レバ刺しに外観、色合い、風味、香り及び食感が似ており、生レバーが有する成分を多く含むレバ刺し状食品及びその製造方法の提供。【解決手段】(i)動物のレバーを粉砕する工程、(ii)(i)で得られた粉砕レバーを60〜120℃で加熱処理する工程、(iii)(ii)で得られた加熱処理した粉砕レバーを、少なくともタンパク質を基質とするプロテアーゼ、及びペプチドを基質とするペプチダーゼを用いて段階的に酵素処理する工程、(iv)(iii)で得られた酵素処理した粉砕レバーを60〜100℃で加熱処理する工程、(v)ろ過又は遠心分離により固形分を除く工程及び60〜100℃での加熱下で活性炭処理を行う工程、並びに(vi)濃縮工程、を行い、レバーエキス濃縮液を製造し、該レバーエキス濃縮液と少なくとも１種の増粘多糖類であるゲル化剤を混合し、ゲル化させることを含む、レバ刺し状食品の製造方法。【選択図】なし