METHOD FOR PRODUCING PROCESSED COMMERCIAL FOOD OR SEAFOOD NUTRITIONALIZATION AND ENZYME PREPARATION FOR IMPROVING PROCESSED COMMERCIAL FOOD NUTRITIONAL OR SEAFOOD PROCESSING

摘要

A processed meat food or a processed fishery food having improved physical properties and taste can be obtained by using a transglutaminase and an enzyme having a saccharide transfer activity for converting an ±-1,4 bond to an ±-1,6 bond in the process for producing the processed meat food or the processed fishery food.