| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing sausage that can make sausage of excellent qualities, for example, high emulsion stability, hardness, appearance, texture and the like, even when the formulation of fat and water becomes higher in the production of sausage, and shows good workability in the production. SOLUTION: The synergism of separated soybean protein and polysaccharide can solve the problem. A polysaccharide as guar gum or Locust bean gum is added to separated soybean protein in an amount of 2.5-20 wt.% based on the protein and they are emulsified together with a high formulation of water (5-9 times weight of the soybean protein) and fat with the shear force. Then, the resultant emulsion or not-emulsified product is used to produce sausage of a prescribed formulation. |
