QUALITY IMPROVER FOR FOOD, PASTY MARINE PRODUCT, AND PASTY LIVESTOCK PRODUCT

PROBLEM TO BE SOLVED: To provide a quality improver for food that is superior in heat resistance and prevents separation of oils and fats, for improving the texture of even the inside of food, without increasing the number of processing processes, and to provide a pasty marine product and a pasty li...

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Bibliographische Detailangaben
Hauptverfasser:	YOSHIDA AKITERU, CHIBA KATSUNORI, FUJINO MIHO
Format:	Patent
Sprache:	eng
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:	PROBLEM TO BE SOLVED: To provide a quality improver for food that is superior in heat resistance and prevents separation of oils and fats, for improving the texture of even the inside of food, without increasing the number of processing processes, and to provide a pasty marine product and a pasty livestock product. SOLUTION: The quality improver for food is obtained by mixing gelatin aqueous solution, transglutaminase and animal oil and fat together to be emulsified and cross-linked. The quality improver contains 5-7.5 mass% of gelatin in terms of dry weight with respect to the total amount thereof, 25-40 mass% of animal oil and fat, 0.005-0.015 mass% of transglutaminase, and 18.5-94 mass% of water. In the pasty marine product, vegetable proteins are contained at 5-10 mass%. COPYRIGHT: (C)2009,JPO&INPIT