| 摘要 |
PURPOSE:To obtain the subject composition capable of forming a soft product when mixed to raw materials for KAMABOKO (boiled fish paste) and effective in improving the taste, flavor and freeze-resistance of KAMABOKO by emulsifying water, oil and fat, saccharified product of reduced starch and a polyglycerol fatty acid ester at specific ratios. CONSTITUTION:The objective composition is produced by emulsifying 9-15wt.% of water, 5-60wt.% of oil and fat and 22-45wt.% of saccharified product of reduced starch (e.g. sorbitol, maltitol or xylitol) with 0.1-2wt.% of a polyglycerol fatty acid ester having an HLB of >=13. The emulsifier is preferably decaglycerol monolaurate or decaglycerol mono-condensed-ricinolate. |
