| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject composition which is useful for being added to fresh fish to improve the taste of the fresh fish to be eaten in the raw state, is well compatible with the fish, favors the original taste of the fish, and improves the appearance of the fish, by adding a specific emulsifier to an edible oil or fat. SOLUTION: This oil or fat composition for processed fish foods is obtained by adding an emulsifier selected from polyglycerol fatty acid esters (suitably diglycerol fatty acid monoesters), glycerol citric acid fatty acid esters and glycerol diacetyl tartaric acid fatty acid esters to an edible oil or fat (preferably having a melting point of <=35 deg.C). The emulsifier is preferably added to the edible oil or fat in an amount of 1-10 wt.%. The addition of an amino acid/ peptide-based seasoning such as a protein hydrolysate, a fermented seasoning or a yeast extract is preferable, because the taste of the fish is further improved. The seasonings are preferably used as aqueous solutions in amounts of 1-5 wt.% based on the composition. |
