PRODUCTION METHOD OF FOOD PRODUCT, FOOD PRODUCT, AND TEXTURE IMPROVER FOR FOOD PRODUCT

PROBLEM TO BE SOLVED: To provide an art by which while softness and glutinous feeling of a starch-based food product are maintained, melting feeling in a mouth and crispness are improved, even after aging of a starch material.SOLUTION: There is provided a texture improver in which a special amylolytic enzyme is added, thereby texture of a starch-containing food product is improved. The amylolytic enzyme has following characteristics that, when a following sample A is subjected to temperature rising from 45°C to 95°C by 5°C/minute, maintained for five minutes, then subjected to temperature lowering to 4°C by 2°C/minute, maintained for five minutes, and subjected to temperature rising to 120°C by 3°C/minute, a differential scanning calorie measurement curve when subjected to the temperature rising from 4°C to 120°C has an endothermic peak, the sample A being a sample in which 33.3 w/w% of an aqueous dextrin solution prepared by addition-mixing dextrin of DE4, the amylolytic enzyme of 6,000 units per the dextrin of 1 g, and water, is subjected to reaction at 45°C for one hour, boiled for 15 minutes to stop the enzymatic reaction, and the obtained solution is subjected to cold storage at 4°C for 12 hours. 【課題】澱粉質の老化後も、澱粉系食品のソフトさやモチモチ感を保持しつつ、口溶けや歯切れを向上させる技術を提供する。【解決手段】特有の澱粉分解酵素を添加することによって、澱粉含有食品の食感を改良する食感改良剤であって、該澱粉分解酵素が以下の特性を有する、上記食感改良剤：下記試料Ａを、４５℃から９５℃まで５℃／分で昇温し、５分保持した後、２℃／分で４℃まで降温し、５分保持した後、１２０℃まで３℃／分で再昇温した場合、４℃から１２０℃まで再昇温した際の示差走査熱量測定曲線に吸熱ピークを有すること（試料Ａ）ＤＥ４のデキストリン、デキストリン１ｇ当り６０００単位の澱粉分解酵素および水を添加混合して調製した３３．３ｗ／ｗ％のデキストリン水溶液を、４５℃にて１時間反応させ、１５分煮沸して酵素反応を停止し、得られた溶液を４℃にて１２時間冷蔵した試料。【選択図】なし