| 摘要 |
PURPOSE:To obtain a starch substitute food preservable for a long period of time, capable of maintaining almost the same flavor, taste and shape as those in production, comprising a denaturation inhibitor containing protein hydrolyzing essence, by using ground meat having shaping action. CONSTITUTION:100 pts.wt. ground meat is blended with 0.7-8 pts.wt., preferably 2.5-6 pts.wt. protein hydrolyzing essence obtained by hydrolyzing protein of fishes and shellfishes and/or animal meat with a protease and saccharide to give ground fish having shaping action and the ground fish is used as a starch substitute useful for starch foods such as OKONOMIYAKI (thin, flat cake of unsweetened batter fried with bits of vegetables), TAKOYAKI (griddle-cooked dumplings, consisting of wheat flour, bits of octopus, green onion and ginger), pizza, cakes or doughnut. |
