| 摘要 |
PROBLEM TO BE SOLVED: To develop a fishery milled product providing good fish meat flavor even with soft texture.SOLUTION: There is provided a fishery milled product dough containing 40 to 80 mass% of fish meat and 0.1 to 10 mass% of an oil-in-water type emulsion containing monoacyl glycerol of 2 to 20 mass%. There is provided the fishery milled product dough where the monoacyl glycerol in the oil-in-water type emulsion is manufactured through a lamella structure. There is provided a fishery milled product obtained by a heat treatment of the fishery milled product dough.SELECTED DRAWING: None |
