TEXTURE MODIFIER FOR MEAT PROCESSED PRODUCT, METHOD FOR MANUFACTURING MEAT PROCESSED PRODUCT, AND MEAT PROCESSED PRODUCT

摘要

PROBLEM TO BE SOLVED: To provide a texture modifier for a meat processed product, having high effect of giving juicy feeling and soft feeling of meat, a method for manufacturing a meat processed product, and a meat processed product.SOLUTION: A texture modifier for a meat processed product contains cyclodextrin excluding highly branched cyclic dextrin, and a pH-adjusting agent for increasing pH of meat. The cyclodextrin is preferably γ cyclodextrin, and dietary fiber or starch is preferably contained. A meat processed product improved in texture is manufactured by adding the cyclodextrin to a meat processed product followed by heating. The product may be frozen after heating, and reheated after freezing. Widely included in the meat processed product are meat hamburg steak, fish meat hamburg steak, steamed meat dumpling, Chinese meat dumpling, Kamaboko, meat sausage, fish meat sausage, and a processed food product using meat.