| 摘要 |
PURPOSE:To obtain a color-developing agent for fish paste product, having the same effect as D-xylose and having lower cost and improved smell and safety to the health compared with D-xylose, by hydrolyzing tamarind gum to its constituent monosaccharides, and using the product as a main component. CONSTITUTION:Tamarind gum is hydrolyzed to its constituent monosaccharides, and optionally desalted and decolored to obtain the main component for the objective color-developing agent for fish paste product. The color-developing agent corresponding to 0.5-1.1g of the tamarind gum is added to the ground meat. The hydrolysis of the tamarind gum is carried out by immersing the gum in an acid solution containing a strong acid such as hydrochloric acid, sulfuric acid, etc. at a concentration of >= several normals, and heating at about 60-100 deg.C for several hours. The hydrolyzed tamarind gum may be added as it is to the ground meat, or used in a solidified state e.g. by spray drying. |
