| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve the problems wherein color, taste and texture are damaged because soybean protein, wheat protein, albumen, starch, dietary fiber and the like having peculiar taste or smell are used as a conventional quality improver of a fishery kneaded product and/or ground fish meat. <P>SOLUTION: The quality improver of the fishery kneaded product and/or the ground fish meat constituted of sorghum, and a calcium salt and/or a carbonic acid salt and/or a phosphoric acid salt, etc., does not damage the color tone, the taste and the texture, and can efficiently improve the quality such as enhancement of elasticity and substitution of ground fish meat. <P>COPYRIGHT: (C)2011,JPO&INPIT |
