| 摘要 |
PURPOSE: To obtain the object improver capable of raising the pH to a high alkaline and inhibiting the development of putrefying bacteria, molds and yeasts except alkalophilic microorganisms and providing an increase in volume of steamed bread, etc., by blending glycine, ε-polylysine and an organic acid (salt) with calcium oxide. CONSTITUTION: This improver is obtained by blending preferably 10-80 pts.wt., preferably 0-20 pts.wt. ε-polylyslne and preferably 10-80 pts.wt. organic acid or its salt such as L-tartaric acid or sodium L-tartrate with preferably 0-80 pts.wt. calcium oxide. The resultant improver in an amount of 0.2-0.5wt.% based on especially a steamed food is preferably added thereto. |
