| 摘要 |
PROBLEM TO BE SOLVED: To provide an impregnation inhibitor for food, inhibiting moisture from moisture-containing ingredients, such as seasoning solution or sauce, from being impregnated into noodles and rice, having an easy method of application, and excellent in flavor and texture, in view of the fact that conventionally there is the problem that since moisture of ingredients applied to noodles and rice transits so as to spoil the texture, it is difficult to retain a just made state.SOLUTION: An impregnation inhibitor for food is obtained by including in the constituent fatty acid, polyglyceryl fatty acid ester and glycerine fatty acid ester which contain behenic acid and/or stearic acid, and setting a hydroxyl value in a range of 120-170.SELECTED DRAWING: None |
