Texture Enhancer for Protein Ingredient-Containing Food, and Method for Enhancing Texture and Method for Manufacturing Protein Ingredient-Containing Food by Using Same

Abstract

Texture of a protein ingredient-containing food (especially a retort food) is maintained and a yield of the food is improved by using a texture enhancer for the food. This disclosure relates to a texture enhancer for a protein ingredient-containing food. This texture enhancer includes: (a) an alkaline agent, (b) a protein, (c) a protease, and (d) a common salt. Another texture enhancer includes: (a) an alkaline agent, (b) a protein, (c) a protease, (d) a common salt, and (e) an alginate, and can optionally include (f) a calcium salt. This disclosure relates to a method for enhancing texture of a protein ingredient-containing food and a method for manufacturing a protein ingredient-containing food by using the above texture enhancer.

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