PROBLEM TO BE SOLVED: To provide a starch-containing food (in a gel-state imparted with viscosity and a middle to high water content) hardly having viscous and starchy feeling peculiar to the starch, and having excellent shape-keeping properties (having heat resistance and shear resistance), and excellent texture with good melt-in-the mouth feeling and excellent flavor.SOLUTION: When producing a food in a gelled or thickened state by heating and cooling a food material containing starch and water, the food is allowed to contain swelling-inhibited enzyme-treated starch obtained by treating swelling-inhibited starch with a starch-hydrolyzing enzyme or a glycosyltransferase.COPYRIGHT: (C)2014,JPO&INPIT【課題】澱粉特有の粘りや糊っぽさがなく、(耐熱性、耐せん断性を有し)保型性に優れ、口どけ良い食感と風味に優れた(粘性を付与された・ゲル状・中~高水分)澱粉含有食品を提供すること。【解決手段】澱粉と水を含む食品材料を加熱・冷却することによりゲル化又は増粘した状態の食品を製造する際において、膨潤抑制澱粉を澱粉加水分解酵素又は糖転移酵素で処理した膨潤抑制酵素処理澱粉を含有すること。【選択図】なし
