| 摘要 |
<P>PROBLEM TO BE SOLVED: To enhance the texture of processed meat food or processed meat-like food compared with when conventional tissue-like soybean protein materials are used. <P>SOLUTION: A tissue-like soybean protein material containing 0.5 to 10 wt% reducing sugar is used and mixed with a raw binding material after being soaked in water. The dough obtained is molded and heated to provide a new processed meat food or processed meat-like food that has the graininess of ground meat and a sense of looseness and disappearance when chewed, which are characteristics of meat. Preferably, both granular and flat tissue-like soybean protein materials are combined, and at least one of the materials contains reducing sugar. <P>COPYRIGHT: (C)2013,JPO&INPIT |
