| 摘要 |
PROBLEM TO BE SOLVED: To provide a quality improver for imparting by simple cooking, a taste having high palatability and a physical property excellent in aptitude for eating/swallowing, to a starch-containing food product (rice, rice gruel, noodles, potatoes).SOLUTION: Aptitude for eating/swallowing of a starch-containing food product is improved by a simple cooking method, while remaining a preferable taste, by adding α-amylase, LM pectin and a calcium salt to the starch-containing food product, and by agitating/homogenizing the mixture. |
