| 摘要 |
PROBLEM TO BE SOLVED: To provide a gelatinizer that forms gel without pH adjustment, and in which the formed gel has high gel strength, is excellent in breaking properties, and is excellent in thermal stability; and further meat and/or fish meat processed product in which the gelatinizer or gel which the gelatinizer forms is added to the meat and/or fish meat processed product, thereby yield is improved, especially the yield after freezing/thawing is improved, juicy feeling is improved, texture is reformed (reduction of hardness), a breaking property is excellent, and the effect of keeping the form even after heating is excellent.SOLUTION: A gelatinizer includes crystalline cellulose and xanthan gum, and comprises blending a crystalline cellulose composite in which a colloidal cellulose component amount exceeds 30 mass%, and glucomannan. |
