| 摘要 |
PURPOSE:To obtain a quality improver capable of improving stickiness-forming ability, elasticity and keeping quality of frozen ground fish meat paste and improving texture, appearance and gloss of the paste. CONSTITUTION:This quality improver contains a diglycerin fatty acid ester as an active ingredient and the improver is added to ground fish meat paste so as to contain 0.01-1.0wt.%, preferably 0.02-0.3wt.% diglycerin fatty acid ester. A fatty acid constituting the diglycerin fatty acid ester is 8-22C fatty acid and the monoester purity is >=50wt.%, preferably >=70wt.%. |
