| 摘要 |
PROBLEM TO BE SOLVED: To provide a modifier for simply producing a frozen food which is free from freeze deterioration and a freeze damage without affecting a flavor of the food, and to provide a frozen food using the same.SOLUTION: Provided is an ice crystallization inhibitor comprising an antifreeze protein having ice recrystallization inhibitory activity (RI value) of 0.4 to 0.8 and an antifreeze polysaccharide having an RI value of 0.4 to 0.8, the RI value being calculated according to: ice recrystallization inhibitory activity (RI value)=(an average area of an ice crystal formed when a 30% sucrose solution containing an antifreeze protein or an antifreeze polysaccharide is cooled to -40°C and thereafter warmed to -6°C at a rate of 100°C/min and held there for 30 minutes)/(an average area of an ice crystal formed when only a 30% sucrose solution is cooled to -40°C and thereafter warmed to -6°C at a rate of 100°C/min and held there for 30 minutes). The RI value of the ice crystallization inhibitor is smaller by 3% or more than an RI value calculated from a compounding ratio of the antifreeze protein and the antifreeze polysaccharide.SELECTED DRAWING: None |
