QUALITY-IMPROVING AGENT FOR JAPANESE CAKE AND JAPANESE CAKE RESISTANT TO AGING

摘要

PURPOSE:To provide the subject improving agent composed of a highly water- retaining material and an enzyme and capable of giving a Japanese cake without adding an age resistor after the heating process such as steaming and boiling. CONSTITUTION:The objective improving agent is composed of a highly water- retaining material (e.g. gelatinized starch) and an enzyme (e.g. amylase).