| abstract |
(57) [Summary] [Structure] 30 TIU / mg in terms of anhydride for fish meat The above-mentioned full-fat soybean flour and / or soybean whey having trypsin inhibitor activity, powdered soybean protein and calcium salt are simultaneously added to produce a fish meat paste or a fish paste product. [Effect] With a simple operation, due to the synergistic action of additives, An inexpensive fish meat paste and fish paste product with excellent water retention, color tone and flavor, which have achieved enhanced sitting and suppression of reversion, and enhanced final heat gel, enhanced jelly strength and elasticity, are also provided. can get. |