| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a taste improver for hydration cooking food for improving an unfavorable taste and more in detail, a taste improver for hydration cooking food capable of eliminating unpleasant tastes such as bitter taste, harshness, and astringent taste proper to glucose, erythritol, xylitol, or sorbitol and improving such unpleasant tastes to preferable flavor having unity of taste when a food is hydrated, and a hydration cooking food.SOLUTION: The taste improver for hydration cooking food is a taste improver for improving a taste of the below component (A) in which the taste improving component is a pregelatinized starch having a viscosity at 25°C of 9.5 mPa.s or more when the pregelatinized starch is converted into a 2.5 wt.% aqueous suspension thereof and the pregelatinized starch is used in an amount of 8.3 or more in weight ratio relative to 100 of the component (A). The component (A): one type or two or more types of glucose, erythritol, xylitol, and sorbitol.</p> |
