PROBLEM TO BE SOLVED: To solve the problems wherein color, taste and texture are damaged because soybean protein, wheat protein, albumen, starch, dietary fiber and the like having peculiar taste or smell are used as a conventional quality improver of a fishery kneaded product and/or ground fish meat.SOLUTION: The quality improver of the fishery kneaded product and/or the ground fish meat constituted of sorghum, and a calcium salt and/or a carbonic acid salt and/or a phosphoric acid salt, etc., does not damage the color tone, the taste and the texture, and can efficiently improve the quality such as enhancement of elasticity and substitution of ground fish meat.COPYRIGHT: (C)2011,JPO&INPIT【課題】従来の水産練製品及び(または)すり身用品質改良剤には特有の味、匂いを有する大豆蛋白質、小麦蛋白質、卵白、澱粉、食物繊維等が使用され、色、味、食感が損なわれていた。【解決手段】ソルガムとカルシウム塩及び(または)炭酸塩及び(または)リン酸塩等で構成された水産練製品及び(または)すり身用品質改良剤では、色調、味、食感が損なわれず、さらに弾力補強、すり身の代替等、効率的に品質改良をすることができる。【選択図】なし
