PROBLEM TO BE SOLVED: To provide a quality improver for low-protein starchy food product and a method for cooking the food product, which are capable of making the appearance, taste, and palate feeling when taken into the mouth, of the cooked food product close to those of normal food product.SOLUTION: The quality improver contains, as the active ingredient, at least one selected from N-acetylglucosamine, glucosamine and its salt, and collagen peptide. This quality improver is to be used by being added to low-protein starch rice in its cooking. The heat cooking is conducted by adding at least one selected from N-acetylglucosamine, glucosamine and its salt, and collagen peptide in an amount of 0.0005-0.05 pt.mass per pt.mass of low-protein starch rice. It is especially preferable to use N-acetylglucosamine, glucosamine, and its salt as the active ingredients.COPYRIGHT: (C)2010,JPO&INPIT【課題】調理後の低蛋白澱粉食品の外観や味、口に含んだ時の食感をより通常食品に近づけることができる、低蛋白澱粉食品の品質改良剤及び低蛋白澱粉食品の調理方法を提供する。【解決手段】N-アセチルグルコサミン、グルコサミン及びその塩、コラーゲンペプチドから選ばれた少なくとも1種を有効成分として含有する品質改良剤を、低蛋白澱粉米の加熱調理時に添加して用いる。N-アセチルグルコサミン、グルコサミン及びその塩、コラーゲンペプチドから選ばれた少なくとも1種を、低蛋白澱粉米1質量部に対し、0.0005~0.05質量部添加して、加熱調理する。有効成分としてN-アセチルグルコサミン、グルコサミン及びその塩を用いることが特に好ましい。【選択図】 なし
