| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject composition useful as a quality-improving agent for foods capable of uniformly dispersing into water by including a heat- coagulating β-1,3-glucan and a coated alkali agent. SOLUTION: (A) Heat-coagulating β-1,3-glucan (e.g. curdlan) in an amount of 100 pts.wt., (B) about 2-40 pts.wt. coated alkali agent obtained by coating (i) an alkali agent (e.g. trisodium phosphate) with (ii) a coating agent (e.g. soybean hardened oil and fat) in an amount of 5-50 pts.wt. based on 100 pts.wt. coated alkali agent and (C) as necessary, starches, emulsion stabilizer, skim milk, albumen, preservative, coloring agent, polymer phosphate or the like are included to provide the object composition, which is preferably powdery. The component A is polysaccharide containing D-glucose as component sugar which has β-1,3-glucoside bond and having heat-coagulating property. The composition is utilized for various foods such as fisheries paste product, meat paste product, daily dishes, batter, noodles and various foods. |
