| 摘要 |
PURPOSE:To obtain a fisheries paste product having improved water retainability, elasticity and gel strength by specifying the alkalinity of a whey mineral condensate to be added into a fisheries paste product, e.g. a KAMABOKO (a block of boiled fish paste) and a CHIKUWA (tubular roll of boiled fish paste). CONSTITUTION:A whey mineral condensate, whose pH is >=11 and <13 at 1wt.% aqueous solution, is added into ground meat by dispersing into pasting water or mixing directly with the ground meat. The condensate is commonly added in a ratio of 0.1-2wt.% based on the ground meat of raw material. Even in the case using ground meat of lowered quality or producing fisheries paste product having high water content, coagulation of fish meat protein is improved and water retainability, elasticity and gel strength of the product is increased. |
