METHOD FOR ENHANCING GEL STRENGTH OF FISH PASTE AND ADDITIVE FOR ENHANCING GEL STRENGTH

PROBLEM TO BE SOLVED: To provide a method for producing a fish paste having better quality by promoting the stability of the fish paste and enhancing a gel strength. SOLUTION: The method for enhancing the gel strength of the fish paste includes using a rice bran component and a potato component in c...

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Bibliographische Detailangaben
Hauptverfasser:	TAKEUCHI ICHIAKI, URUSHIDA YOHEI, KUBOTA MITSUTOSHI
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 method for producing a fish paste having better quality by promoting the stability of the fish paste and enhancing a gel strength. SOLUTION: The method for enhancing the gel strength of the fish paste includes using a rice bran component and a potato component in combination when a transglutaminase is used for the enhancement of the gel strength in the production of the fish paste. The additive for the fish paste contains the transglutaminase, the rice bran component and the potato component. COPYRIGHT: (C)2011,JPO&INPIT