| 摘要 |
PURPOSE:To obtain sausages excellent in gel strength and texture by blending a mixture obtained by mixing a sugar polymer having an average molecular weight in a specific range with a fat with meats. CONSTITUTION:A uniform mixture of (A) a sugar polymer (e.g. a starch decomposed material or polydextrose) having about 600-3000 average molecular weight with (B) a fat is added to meats and the blend is processed according to a conventional method to produce the objective sausages. The weight ratio of the component A to the component B is preferably (20/80) to (80/20). Thereby, reduction of meat amount used and improvement of yield of these sausages can be attained and these sausages can contain a water-soluble vegetable fiber and the method enables reduction of fat content. |
