| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject improver to prevent boil crumbling and solidification of ingredients due to heating the ingredients contained in liquid foods such as soups and capable of keeping or improving palate feeling of the ingredients by constituting a curdlan alkaline solution or neutralized solution thereof. SOLUTION: This improver is obtained by constituting a curdlan alkaline solution or neutralized solution thereof. The curdlan is a polysaccharide having or imparted with heat-coagulation property composed mainly of β-1,3-glucoside, and obtained from microorganisms, animals, plants and the like. The curdlan alkaline solution is obtained, for instance, by adding curdlan to alkali-dissolved water or adding alkali to curdlan-dispersed water and then stirring the water. The improver may be used through previously mixing a powdery curdlan with a powdery alkali, in the weight ratio of e.g. (50:50) to (99.6:0.4) and dissolving or swelling the mixture in water if necessary. |
