| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a low fat sausage improved so that the sausage has a full body in its taste and is tough in chewing by being furnished with elasticity inherent in the sausage. <P>SOLUTION: This low fat sausage is given by mixing the sausage with about 3-15 wt.% of gel-like particles as a substitute for fat so that the particles exist in a dispersed state, wherein the gel-like particles are formed out of a mixture containing water, fat, a decomposition product of collagen, and a thickener of polysaccharides. The sausage is further mixed with 5-25 wt.% of a hardened paste of arum root so that the hardened paste exists in the dispersed state. <P>COPYRIGHT: (C)2003,JPO |
