| 摘要 |
PROBLEM TO BE SOLVED: To provide a fish-paste product rather improved in easily chewable property, while being rather improved in boil resistance of a mixed compound to be pasted without losing it. SOLUTION: This fish-paste product is obtained by using textured soybean protein of >=0.5 wt.% but <5.0 wt.% based on a mixed compound to be pasted; wherein the textured soybean protein to be used is desirable to be ground or disaggregated, or the textured soybean protein to be used is preferably produced by addition of starch, or by addition of starch and an alkaline earth metal compound so as to be easily dispersed during a kneading process to easily get desired effect. Such a textured soybean protein produced through the above process is useful as an improving material for fish-paste products. |
