TEXTURE MODIFIER FOR FISHERY OR LIVESTOCK MEAT PRODUCT, AND FISHERY OR LIVESTOCK MEAT PRODUCT, METHOD FOR PRODUCING FISHERY OR LIVESTOCK MEAT PRODUCT, AND TEXTURE MODIFYING METHOD OF FISHERY OR LIVESTOCK MEAT PRODUCT USING TEXTURE MODIFIER FOR FISHERY OR LIVESTOCK MEAT PRODUCT

摘要

PROBLEM TO BE SOLVED: To provide a modified starch which gives resilience and appropriate hardness to texture of a fishery or livestock meat product without causing a person to feel paste feeling and slime caused by powderiness derived from the starch and gelatinization of the starch, and can impart texture with meat grain feeling to the product.SOLUTION: A method for producing a modified starch includes: a raw material mixing step of mixing a starch, a protein material, a fat and water; and a heat treatment step of subjecting the obtained raw material mixture to a heat treatment. In the raw material mixing step, a time at which the fat is added is not limited, and the water is added after the starch and the protein material have been mixed or the protein material is added after the starch and the water have been mixed. Through the production step, a modified starch is obtained. The obtained modified starch is suitably used for modifying a texture of a fishery or livestock meat product.SELECTED DRAWING: None