PROBLEM TO BE SOLVED: To provide a technique to effectively utilize a yeast cell.SOLUTION: An agent for improving the water holding ability of a food product under pressure contains a yeast cell as an active ingredient. A composition for improving the water holding ability of a food product under pressure contains a yeast cell and a basic compound. A method for improving the water holding ability of a food product under pressure has an addition step for adding a yeast cell to food materials before pressurization and heating. The pressurized and heated food product contains a yeast cell.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】酵母細胞を有効利用する技術を提供する。【解決手段】食品の加圧保水性向上剤は、酵母細胞を有効成分として含有する。食品の加圧保水性向上用組成物は、酵母細胞及び塩基性化合物を含有する。食品の加圧保水性向上方法は、加圧加熱前に食材に酵母細胞を添加する添加工程を備える。加圧加熱処理された食品は、酵母細胞を含有する。【選択図】なし
