| 摘要 |
PROBLEM TO BE SOLVED: To obtain frozen kneaded meat product for thawing with micro waves that can be readily and promptly thawed without deterioration of taste and texture with increased quality by admixing oligosaccharide having a prescribed degree of polymerization. SOLUTION: This frozen kneaded meat products contains oligosaccharides with a polymerization degree of 3-7 as xylose oligosaccharide, galactose oligosaccharide and the like, preferably in an amount of 3-8 w/w% based on the kneaded meat product. In a preferred embodiment, the kneaded meat product is frozen hamburger or frozen meat balls. |
