Nihon Shokuhin Kako Co., Ltd.

Akane Imaizumi

Yusuke Ogawa

Ryuichi Ando

Provided are a seafood/livestock meat product improvement agent that can impart meaty firmness when used in a seafood/livestock meat product, and a seafood/livestock meat product. This seafood/livestock meat product improvement agent contains an oil/fat-processed starch having a heat solubility of 3% to 25% and a heat swelling degree of 8 times to 17 times, and is characterized in that the pH of the oil/fat-processed starch is 3.3 or higher and less than 6.5. The oil/fat-processed starch is preferably an oil/fat-processed distarch phosphate. The seafood/livestock meat product is characterized by containing the seafood/livestock meat product improvement agent described above.

Growing community of inventors

Fuji, Japan

Akane Imaizumi