Ajinomoto Co., Ltd.

Keiko Hondou

Takahiko Soeda

Katsutoshi Yamazaki

Shoji Sakaguchi

Chiho Ishii

A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have excellent taste and savor.

Process for producing bound-formed food

An enzyme preparation for bound-formed food use which comprises transglutaminase, a casein and an edible surface active agent. The enzyme preparation strongly binds raw food materials, and the resulting bound-formed foods have an excellent taste and savor.

Growing community of inventors

Kawasaki, Japan

Keiko Hondou