| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method for preventing aging of various steamed products such as steamed breads and steamed buns made mainly of grain flour, while any of conventional products stored for a long term at normal temperature or cold temperature is hardened to have deteriorated melt-in-the-mouth and flavor due to aging.SOLUTION: A quality improver for steamed products such as steamed cakes and steamed breads is produced by drying and pulverizing a liquid composition containing sodium stearoyl lactate and a filler. The quality improver for steamed products has a degree of dispersion of 1.0 or less. In preparation of the liquid composition, a modified starch is added as a filler together with other fillers. The modified starch is preferably an alkenyl succinic acid-esterified starch which is an alkenyl derivative of starch and succinic acid.</p> |
