| 摘要 |
PROBLEM TO BE SOLVED: To obtain an improving agent for food capable of improving both a structural property such as expandability or flexibility and a sensory property such as taste or flavor in food product made of flour, etc., and also of preventing reduction of quality in physical property or flavor to be caused by freezing and maintaining the physical properties after defrosting in as good state as just produced. SOLUTION: This improving agent comprises a thickening stabilizer, saccharide and dietary fiber. The thickening agent is at least one selected from the group consisting of gum arabic, guar gum, carrageenan, xanthan gum, geran gum and dextran. The saccharide is at least one of trehalose and sucrose. As the dietary fiber, any of cellulose, pullulan and pectin is used. An usage of the improving agent is pref. in the range of 0.01 to 20 wt.% based on heat- treating food comprising flour. |
