MEAT PROCESSED FOOD WITH REDUCED ADDITION AMOUNT OF SODIUM CHLORIDE, AND MANUFACTURING METHOD THEREOF

摘要

PROBLEM TO BE SOLVED: To provide a manufacturing method of a meat processed food, which allows for reduction in the addition amount of sodium chloride, while maintaining excellent texture and physical properties as a meat processed food equivalent to those with addition of sodium chloride and further improving the taste.;SOLUTION: The amount of sodium chloride to be added to a meat processed food is reduced and glucosamine hydrochloride or hydrochloride of basic amino acid is added as a substitute of the reduced sodium chloride. In the substitution, preparation is made to have a total chloride ion content of 0.4 wt% or more, allowing for reduction of sodium chloride, while maintaining excellent texture and physical properties as a meat processed food equivalent to those with addition of sodium chloride, and further improving the taste. As a substitute of sodium chloride, potassium chloride may be used in combination to have further marked effect. The basic amino acid may be selected from at least one of lysine hydrochloride, arginine hydrochloride, and histidine hydrochloride.;COPYRIGHT: (C)2014,JPO&INPIT