PROBLEM TO BE SOLVED: To provide a quality improver that improves the yield after heating of processed meat products and that is excellent in texture and flavor.SOLUTION: The present invention provides a method for improving gelation ability of pea protein, which is a method for improving gelation ability of pea protein and includes a step of immersing pea protein in a carbonate solution to obtain a pea protein-containing immersion liquid having a pH of 6.3 or more, and a step of obtaining a solid content from the immersion liquid. Further, the modified pea protein and a quality improvement of kneaded type meat/fish meat processed product using the modified pea protein are also provided.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】畜肉加工品における加熱後の歩留まりを向上させ、かつ食感および風味に優れた品質改良剤を提供すること。【解決手段】本発明は、エンドウタンパクのゲル化能向上方法を提供し、この方法は、エンドウタンパクのゲル化能向上方法であって、エンドウタンパクを炭酸塩溶液中に浸漬して、pH6.3以上のエンドウタンパク含有浸漬液を得る工程、および該浸漬液から固形分を得る工程を含む。さらに、このような改質エンドウタンパク、および当該改質エンドウタンパクを用いた練り込みタイプ畜肉・魚肉加工品の品質改良も提供される。【選択図】なし
