| abstract |
(57) [Summary] [Structure] The present invention comprises (1) a transglutaminase and a casein compound, or a binder for a molded food product characterized by containing, in addition thereto, a surfactant for foods. Enzyme preparation and (2) Addition of transglutaminase and casein to the raw materials for food such as meat, fish, eggs, processed foods, vegetables, fruits, etc., or in addition to these, addition of three surfactants for foods. The present invention relates to a method for producing a binder-molded food product obtained by the method. [Effect] According to the present invention, the above-mentioned food raw materials can be strongly bound, and the obtained binding-molded food is excellent in both taste and flavor and has a high added value. |