FISHERY PASTE PRODUCT AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a fishery paste product improved in texture so as to be equal or superior to a fishery paste product using potato starch by improving tapioca starch.

SOLUTION: The fishery paste product is obtained using esterified tapioca starch with a peak viscosity of 800 BU or more and a breakdown obtained by subtracting a bottom viscosity from the peak viscosity being 150-500 BU in an amylographic analysis at 6 mass%. The esterified tapioca starch is preferably one or more selected from a group consisting of acetylated adipic acid-crosslinked tapioca starch, acetylated phosphate-crosslinked tapioca starch and phosphate-crosslinked tapioca starch.

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