| 摘要 |
PROBLEM TO BE SOLVED: To maintain the intrinsic texture of the processed food by suppressing moist evaporation and a kind of hardening (rubberization) on cooking with an electronic oven, as the dough properties suitable for processing with reduced tackiness and the taste of the product are retained, event when the amount of water to be added to the wheat flour-processed food is increased on the processing. SOLUTION: Relating to an edible substance comprising a structure containing the cellulose regenerated from an alkali metal hydroxide aqueous solution and guest components, for example, polypeptide and/or edible polysaccharide, in the case that the polypeptide is used as the guest component, the cellulose forms the sea component (matrix) surrounding the islands of the polypeptide, in the meantime, when the edible polysaccharide is used as the guest, the cellulose forms a luomogeneous and continuous body with the edible polysaccharide. The objective edible body contains the sea component or the continuous body by at least 10% in its structure, calcium stearoyl lactate and can improve the texture of the wheat flour processed food products to be cooked in an electronic oven. |
