AGENT FOR INHIBITING DENATURATION OF PROTEIN, GROUND MEAT WHOSE FROZEN DENATURATION IS INHIBITED AND PRODUCTION OF THE FOOD AND PRODUCTION OF FISH PASTE PRODUCT

摘要

PROBLEM TO BE SOLVED: To obtain the subject inhibitor which has a high frozen denaturation- inhibiting effect by mixing a combination of sorbitol, trehalose and, if necessary, other saccharides with a pH-adjusting agent capable of adjusting the pH of a ground food to the alkaline side. SOLUTION: This agent for inhibiting the denaturation of protein comprises (A) a combination of sorbitol, trehalose and, if necessary, other saccharides, (B) a pH-adjusting agent capable of adjusting the pH of a ground meat to the alkaline side, preferably to pH 7-10, more preferably 7.5-9.5, if necessary, (C) an emulsifier in an amount of from 10 wt.% to 10 times based on that of the component B, and (D) a glucoside sweetener and the like. The component B preferably contains sodium carbonate and/or potassium carbonate. The sodium carbonate and/or the potassium carbonate are contained in an amount of preferably from 0.05 wt.% to 10 times, more preferably from 1 wt.% to 5 wt.%. The component C is preferably a sucrose fatty acid ester.