| 摘要 |
PURPOSE:To obtain the subject agent for quality improvement giving an excellent viscosity, gelling power and water-retention property and capable of producing a fish or animal meat cake excellent in flavor and mouth feeling by using a treated material of whey proteins as the main component and adding a thickening polysaccharide and a calcium salt thereto. CONSTITUTION:An objective agent for quality improvement obtained by adding (B) a thickening polysaccharide and (C) a calcium salt to (A) a treated material of whey proteins. In addition, proteins separated from whey and/or a concentrated material of whey proteins, one or two or more kinds of xanthan gum, locust bean gum, carrageenan, etc., and one or two or more kinds of natural calcium, calcined calcium prepared by calcination thereof, CaCl2, etc., are preferably used as the components (A), (B) and (C) respectively and the respective components are preferably blended in a ratio of 60-99pts.wt. component (A), 0.1-10pts.wt. component (B) and 0.1-10pts.wt. component (C). |
