IMPROVING AGENT FOR PROCESSED PRODUCT OF MEATS, METHOD FOR MODIFYING PROCESSED PRODUCT OF MEATS AND PROCESSED PRODUCT OF MEATS USING THE SAME IMPROVING AGENT

摘要

PROBLEM TO BE SOLVED: To provide an improving agent for a processed product of meats affording the processed product having excellent yield, flavor and texture after processing and cooking of the meats and further without deteriorating good flavor and texture even after heating after passing through preservation in a frozen or a chilled state after cooking at a low cost and to provide a method for modifying the processed product of the meats and the processed product of the meats using the improving agent.

SOLUTION: The processed product of the meats having the excellent flavor and texture and without deteriorating the good flavor and texture even after reheating after passing through the preservation in the frozen or chilled state after the cooking can be provided by adding oligosaccharides and starchy raw materials to the meats. Furthermore, any one or two or more kinds of soluble salts of organic acids, alkaline agents and polymeric polysaccharides are preferably added to the improving agent.

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