Title:
QUALITY IMPROVING OF AQUATIC PROCESSED FOOD
Document Type and Number:
Japanese Patent JP3218265
Kind Code:
B2
Abstract:
PURPOSE: To effectively improve the quality of an aquatic processed food, e.g. a fish-meat sausage excellent in water retention, oil retention, hardness, color tone, flavor, palatability and taste by adding a specific quality-improving agent.
CONSTITUTION: In the production of an aquatic processed food, e.g. a boiled fish paste, the quality of the aquatic processed food is improved by adding a quality-improving agent containing trehalose and preferably a polymeric phosphoric acid salt and a sizing agent. Trehalose is added preferably in an amount of 0.01-10 pts.wt. based on 100 pts.wt. of the raw material.
Inventors:
Inui Washino
Masamitsu Moriwaki
Masamitsu Moriwaki
Application Number:
JP24977893A
Publication Date:
October 15, 2001
Filing Date:
September 10, 1993
Export Citation:
Assignee:
San-Ei Gen F.F.I.,Inc.
International Classes:
A23L17/00; (IPC1-7): A23L1/325
Domestic Patent References:
| JP576308A |