PROBLEM TO BE SOLVED: To provide an art by which aging of texture by time such as hardness and dryness due to aging of starch is prevented, and while softness and glutinous feeling of the starch-based food product are maintained, melting feeling in a mouth and crispness are improved, in a starch food product.SOLUTION: A specific amylolytic enzyme such as isoamylase or pullulanase is added by 20-100,000 units per 1 kg of a starch containing raw material, thereby texture of starch containing food products such as bread, rice, noodles-cooking, confectionery, steamed confectionery, and an oil fried food product is improved.COPYRIGHT: (C)2015,JPO&INPIT【課題】澱粉食品における、澱粉の老化による硬い、パサつく等の経時的な食感の老化を防止し、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】イソアミラーゼやプルラナーゼといった特有の澱粉分解酵素を澱粉含有原料1kg当り、20~100,000単位で添加することによって、パン類、米飯類、麺類、焼き菓子類、蒸し菓子類、油ちょう食品などの澱粉を含有する食品の食感を改良する。【選択図】なし
