| 摘要 |
PURPOSE:To obtain a kneaded product not giving different taste feeling, having good setting of dough, excellent in handleability, workability, hardness, elasticity and water retaining property and suitable for KAMABOKO (boiled fish paste), etc., by kneading an egg white-containing plant seed protein curd with a ground meat fish paste material. CONSTITUTION:1-6wt.% egg white is added to a vegetable seed protein when water addition amount to a vegetable protein hydrate such as soybean is 400-450 pts.wt. based on 100 pts.wt. plant seed protein to give the objective egg white- containing vegetable seed protein curd. Preferably 20-30% of the egg white- containing the plant seed protein curd is kneaded with a ground meat fish paste material of walleye pollack, etc., to provide the objective kneaded product. |
