| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve the problem that the requirement of creamy palate feeling cannot be satisfied, since palate feeling of gel when fusing and heating both of fish meat and konjac gel or sol by calcium hydrate by enhancing reactivity between fish meat containing salt-soluble myofibrillar protein and unheated alkaline denaturalized konjac gel or sol lacks elaborate creamy palate feeling due to a palate feeling like a roughly ground meat sausage. <P>SOLUTION: Salt, pH, and the mixture ratio between the fish meat containing salt-soluble myofibrillar protein and unheated konjac gel subjected to alkali denaturation with an alkali agent other than a calcium hydroxide are controlled to be blended and kneaded. Through the steps, the unheated alkaline denaturalized konjac gel is fused with the salt-soluble myofibrillar protein. The gel obtained by heating the sol has palate feeling finer and creamier than a gel obtained by fusing unheated alkaline denaturalized konjac gel by calcium hydroxide and salt-soluble myofibrillar protein. <P>COPYRIGHT: (C)2009,JPO&INPIT |
