FRESH VEGETABLE OR PICKLE CRUNCHY TEXTURE IMPROVING AGENT, FRESH VEGETABLE OR PICKLE CRUNCHY TEXTURE IMPROVING METHOD USING THE SAME, AND FRESH VEGETABLE OR PICKLE WITH CRUNCHY TEXTURE IMPROVED BY THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a fresh vegetable or pickle crunchy texture improving agent that is versatile and simple, a fresh vegetable or pickle crunchy texture improving method using the same, and fresh vegetables or pickles improved in crunchy texture by the method.SOLUTION: A fresh vegetable or pickle crunchy texture improving agent is characterized in that a sugar composition being a boiled collapse inhibitor of vegetables contains maltotriose of 35 mass% or more to the total solid content. Fresh vegetables or pickles are improved in the crunchy texture by being immersed in the seasoning liquid with the fresh vegetable or pickle crunchy texture improving agent of 0.5 pts. mass or more as a solid content to the seasoning liquid of 100 pts.mass.