QUALITY IMPROVER OF FISHERY KNEADED PRODUCT AND/OR GROUND FISH MEAT

PROBLEM TO BE SOLVED: To solve the problems wherein color, taste and texture are damaged because soybean protein, wheat protein, albumen, starch, dietary fiber and the like having peculiar taste or smell are used as a conventional quality improver of a fishery kneaded product and/or ground fish meat...

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Bibliographische Detailangaben
Hauptverfasser:	SAKURAI YOSHIO, KABUTO YASUHIRO, IKETANI MASAKI, MIUCHI HIROSHI, SONODA AKIHO
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 solve the problems wherein color, taste and texture are damaged because soybean protein, wheat protein, albumen, starch, dietary fiber and the like having peculiar taste or smell are used as a conventional quality improver of a fishery kneaded product and/or ground fish meat. SOLUTION: The quality improver of the fishery kneaded product and/or the ground fish meat constituted of sorghum, and a calcium salt and/or a carbonic acid salt and/or a phosphoric acid salt, etc., does not damage the color tone, the taste and the texture, and can efficiently improve the quality such as enhancement of elasticity and substitution of ground fish meat. COPYRIGHT: (C)2011,JPO&INPIT