| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing hamburger by which meat grain feeling, flavor and juicy feeling can effectively be improved. <P>SOLUTION: The method for producing hamburger comprises adding a food material obtained by uniformly dispersing W/O type emulsion containing an aqueous solution of an alkali in the internal phase into an aqueous solution containing glucomannan and having pH 4-8 to dough for hamburger, forming the mixture according to a conventional method and roasting the formed product. The hamburger can be eaten also by refrigerating and re-heating the hamburger. The food material is preferably added to the dough for hamburger so that the content of the food material becomes 0.2-30 mass%. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
