| 摘要 |
PROBLEM TO BE SOLVED: To provide a saccharide as a quality-improving agent capable of drawing out the texture of a protein-based food consisting mainly of meat and/or fish meat, especially the juicy and soft texture of the meat, and further the good taste and flavor of the meat, when the protein-based food is thermally cooked. SOLUTION: This quality-improving agent for protein-based thermally cooked foods contains a trisaccharide branched oligosaccharide having one or more α-1,6-glycoside bonds. The quality-improving agent is contained as the trisaccharide branched oligosaccharide having one or more α-1,6-glycoside bonds in an amount of 2-25 wt.% based on proteins contained in the raw materials of the protein-based thermally cooked foods. The protein sources for the protein- based thermally cooked foods are foods consisting mainly of meats and/or fish meats. The trisaccharide branched oligosaccharide is a saccharide consisting mainly of panose. |
