| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject binder capable of improving integrity without decline of flavor and palatability of ham and bacon by making the binder include a collagen or a collagen hydrolyzate prepared by hydrolyzing a collagen with an acid or an enzyme. SOLUTION: This binder for a processed food of animal meat comprises a collagen and/or a collagen hydrolyzate obtained by hydrolyzing a collagen with an acid or an enzyme, is capable of extremely improving bad binding of processed food of animal meat and maintaining excellent sense of beauty of processed food of animal beat without impairing flavor and palatability of processed food of animal meat such as ham and bacon even in the case of using a raw material of weak meat quality or in the case of a larger amount of a pickle solution poured. The amount of the collagen and/or the collagen hydrolyzate is 0.1-0.5 wt.% based on the weight of a raw material meat containing the pickle solution containing the binder to preferably produce a processed food of animal meat. |
