PROBLEM TO BE SOLVED: To provide a production method capable of improving the texture of a food including a starch-containing raw material.SOLUTION: A method for producing a food containing a starch-containing raw material includes: adding a starch degrading enzyme satisfying the following expression (1): B/C=1.01-1.20, wherein B is the RVA highest viscosity (mPa s) of the following sample b measured in the following RVA highest viscosity measuring condition C is the RVA highest viscosity (mPa s) of the following sample c measured under the following RVA highest viscosity measuring condition and (RVA highest viscosity measuring condition) is determining the respective highest viscosities from viscosity curves obtained by holding the following samples b and c at 36°C for 120 minutes, then raising the temperature to 90°C at a rate of 3.6°C/min, and holding the samples at 90°C for 15 minutes followed by cooling to 25°C at a rate of 2.2°C/min the sample b is a sample obtained by adding the starch degrading enzyme to a 7 w/w% wheat starch suspension prepared from wheat starch and water so as to be 10,000 U/kg of wheat starch and the sample c is the sample b without addition of the starch degrading enzyme.COPYRIGHT: (C)2014,JPO&INPIT【課題】澱粉含有原料を含む食品の食感を改良可能な製造方法を提供する。【解決手段】澱粉含有原料を含む食品の製造方法であって、下記式(1)を満足する澱粉分解酵素を添加することを特徴とする。B/C=1.01~1.20 (1)B:下記RVA最高粘度測定条件で測定した下記試料bのRVA最高粘度(mPa・s)C:下記RVA最高粘度測定条件で測定した下記試料cのRVA最高粘度(mPa・s)(RVA最高粘度測定条件)下記試料bおよび下記試料cを、36℃で120分保持した後、3.6℃/分で90℃まで昇温し、90℃で15分保持後、2.2℃/分で25℃まで冷却して得られた粘度曲線より最高粘度を求める。試料b:小麦澱粉1kg当り10000単位(10000U/kg)となるように、小麦澱粉および水で調製した7w/w%の小麦澱粉懸濁液に前記澱粉分解酵素を添加した試料試料c:澱粉分解酵素非添加の試料b【選択図】なし
