PREPARATION OF FOOD

摘要

PROBLEM TO BE SOLVED: To enlarge sensory and industrial possibility of a food by adding a polyglycerol to the food so as to make an eater feel the food taste oily rather than fatty without feeling undesirable sweetness and without damaging a gustory sense. SOLUTION: A food is mixed with 1-50wt.% of a polyglycerol as a fat substitute. The polyglycerol is added in the form of an impregnated material to fish and meat. A polyglycerol high in tetraglycerol content is preferable as the polyglycerol besides diglycerol, triglycerol and polyglycerol.