QUALITY IMPROVING AGENT FOR USE IN REFRIGERATED FISH PASTE AND METHOD OF PRODUCING FISH PASTE BY USE OF SAME

The present invention relates to a qualtiy improving agent for refrigerated fish pastes as raw materials of marine paste products and a method of producing refrigerated fish pastes by the use of said quality improving agent. That is to say, the present invention relates to a quality improving agent...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	YAMAMOTO, YASUHIRO, HATAYAMA, SHIZUO, OKUBO, TAKESHI, EBISU, TAKASHI, NAITO, MAYUKO
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a qualtiy improving agent for refrigerated fish pastes as raw materials of marine paste products and a method of producing refrigerated fish pastes by the use of said quality improving agent. That is to say, the present invention relates to a quality improving agent for refrigerated fish pastes with a mixture comprising sodium bicarbonate, calcium citrate and calcium lactate as effective ingredients and a method of producing refrigerated fish pastes in which said quality improving agent for refrigerated fish pastes is used in a quantity within a range from 0.01 to 3 % by weight based on fish pastes. Agent améliorant la qualité pour pâtes de poisson réfrigérées en tant que matières premières de produits de la mer en pâte, et procédé de production de pâtes de poisson réfrigérées utilisant ledit agent. Cet agent comprend du bicarbonate de sodium, du citrate de calcium et du lactate de calcium en tant qu'ingrédients actifs. Le procédé de production de pâtes de poisson réfrigérées consiste à utiliser ledit agent améliorant la qualité dans une quantité comprise entre 0,01 et 3 % du poids des pâtes de poisson.