QUALITY IMPROVER FOR PASTY FOOD PRODUCT, AND PASTY FOOD PRODUCT

To provide a quality improver for a pasty food product, which can improve the luster, the shape retention, the water release resistance, the flavor, the pasty feeling, and the workability of the pasty food product, and a quality-improved pasty food product.SOLUTION: Provided are a quality improver f...

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Bibliographische Detailangaben
Hauptverfasser:	ITO NOBUHIRO, KOYAMA SAORI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a quality improver for a pasty food product, which can improve the luster, the shape retention, the water release resistance, the flavor, the pasty feeling, and the workability of the pasty food product, and a quality-improved pasty food product.SOLUTION: Provided are a quality improver for a pasty food product, and a pasty food product, each containing an agar having a strength of 600 g/cm2 or higher at 20°C in gel of 1.5% agar concentration, and starch.SELECTED DRAWING: None 【課題】ペースト状食品の艶、保形性、耐離水性、味立ち、糊状感、および作業性を向上させることが可能なペースト状食品用品質向上剤、およびこれらの品質の向上したペースト状食品を提供する。【解決手段】本発明に係るペースト状食品用品質向上剤、およびペースト状食品は、１．５％寒天濃度のゲルにおける２０℃での強度が６００ｇ／ｃｍ２以上の寒天と、澱粉とを含有することを特徴とする。【選択図】なし