| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for improving the water retaining function of food including the prevention of syneresis of frozen food. <P>SOLUTION: A food modifier including water-soluble mineral components containing ionized calcium is provided for enhancing a water retaining structure formed of dietary fiber by infiltrating the water-soluble mineral components containing ionized calcium, into dietary fiber components contained in frozen food or perishable food. As for the prevention of syneresis of food, meat, fish meat, seafood, vegetables, etc. are dipped in a diluted aqueous solution containing 10-5,000 ppm of ionized calcium at least to enhance the water retaining structure of ingredients and to suppress syneresis when thawing. The water-soluble mineral components together with the water soluble dietary fiber are infiltrated into food ingredients containing no or little dietary fiber, to improve volume yield after thawing and cooking. <P>COPYRIGHT: (C)2013,JPO&INPIT |
