PROBLEM TO BE SOLVED: To provide an agent to prevent food from falling apart while cooking, which is alternative to an existing calcium raw material and excellent in taste and palate feeling, also excellent in palate feeling while having a falling apart-preventive function equal to that of a conventional additive even when subjecting the agent to pretreatment such as soaking treatment to prevent vegetable from falling apart while cooking, and excellent in palate feeling and preservation stability without exerting such a heavy influence on the taste as to cause bitterness even when added when cooked or subjected to retort treatment.SOLUTION: The agent to prevent food from falling apart while boiling includes a calcium salt of aldonic acid disaccharide comprising aldose and gluconic acid. A method for preventing food from falling apart while cooked, includes subjecting food selected from retort food, stewed food, simmered food and canned processed food which are extremely fallen apart while cooked, to heating treatment or pressure heating treatment under the presence of the agent to prevent food from falling apart while boiling.COPYRIGHT: (C)2010,JPO&INPIT【課題】既存のカルシウム素材に替わる食味・食感に優れた食品の煮崩れ防止剤を提供すると共に、野菜類の煮崩れ防止剤に対して浸漬処理等の前処理を行っても、従来添加剤と同等に煮崩れ防止能を有しつつも、食感に優れた煮崩れ防止剤であり、調理・レトルト処理時に添加しても、苦味等の食味へ大きく影響を及ぼすことなく、食感や保存安定性に優れた煮崩れ防止剤を提供する。【解決手段】アルドースとグルコン酸からなるアルドン酸二糖類のカルシウム塩を含有することを特徴とする食品の煮崩れ防止剤及び当該煮崩れ防止剤存在下でレトルト食品、煮込み食品、煮物、および缶詰加工食品から選択される煮崩れの顕著な食品を加熱又は加圧熱処理することを特徴とする食品の煮崩れ防止法。【選択図】なし
