Aquatic meat product texture improver, aquatic meat product, aquatic meat product manufacturing method, and aquatic meat product texture improving method using the aquatic meat product texture improver

摘要

An object of the present invention is to provide an aquatic meat texture that has elasticity and moderate hardness without causing the starchy texture and the feeling of glue and slime associated with starch gelatinization to be felt. Provided is a modified starch capable of imparting a feeling. A raw material mixing step for mixing starch, a protein material, fats and oils, and water, and a heat treatment step for heat-treating the obtained raw material mixture. First, processed starch is obtained by a manufacturing process performed by adding the water after mixing the starch and the protein material, or by adding the protein material after mixing the starch and the water. The obtained processed starch is suitably used for improving the texture of aquatic meat products. [Selection figure] None