| 摘要 |
PURPOSE: To obtain a low-fat sausage excellent in flavor and juicy feeling, useful for e.g. preventing obesity and adult diseases, by mixing finely chopped low-fat meat, etc., with heated and denatured whey protein followed by gelling to impart the product with fatty palate feeling. CONSTITUTION: Firstly, heated and denatured whey protein >=50 in the degree of hydrophobicity is prepared by dissolving whey protein in water in a concentration of 1-20wt.% followed by adjusting the pH of the resultant aqueous solution to 6-9 and then heat-treating the solution at 55-120 deg.C for 1-60min. Subsequently, pref. 0.1-5wt.% of the denatured whey protein is mixed with finely chopped or minced low-fat meat followed by casing to effect gelling the whey protein to impart it with fatty palate feeling, thus obtaining the objective low-fat sausage. |
