| 摘要 |
PURPOSE:To obtain a quality improving agent for starchy foods having excellent quality improving effect, in safety and low cost, by using a partial decomposition product of a protein obtained by acid decomposition of a grain protein as an active ingredient. CONSTITUTION:A grain protein such as wheat gluten, corn gluten or soybean protein is decomposed by an acid such as hydrochloric acid, sulfuric acid or acetic acid to a partial decomposition product of a protein having 15,000-80,000, preferably 25,000-60,000 weight-average molecular weight. Solely said partial decomposition product or a mixture of said product with a surfactant of multihydric alcohol fatty ester type in a weight ratio 1:6-6:1 is used as a quality improve agent and added to starchy food materials such as breads and noodles in a ratio of 0.01-5wt.%. |
