| 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 multi-stage partial decompositions containing alkali hydrolysis of a grain protein as an active ingredient. CONSTITUTION:A grain protein such as wheat gluten, corn gluten or soybean protein is subjected to multi-stage partial decompositions comprising a combination of hydrolysis by an alkali and one or more of decomposition treatments by an acid, an enzyme, an oxidizing agent and a reducing agent to give a partial decomposition product of protein. 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.%. |
