PROBLEM TO BE SOLVED: To provide a quality improving agent which maintains the texture of food products such as octopus dumplings, okonomiyaki (savory pancakes with various ingredients), crepes or the like, especially cooked and processed by freezing, thawing, heating or the like, and improves the stability of their shapes when they go through cooking and processing steps.SOLUTION: A quality improving agent for food products comprises wood cellulose such as wood pulp or the like which has an average fiber length of 0.50 mm to 1.00 mm. When a food product contains 2-15 wt.% of it in terms of solid content weight, a favorable texture and the stability in shape of the food product can be attained.COPYRIGHT: (C)2014,JPO&INPIT【課題】たこ焼き、お好み焼き、クレープなど、特に冷凍・解凍・加熱といった調理加工される食品において、これらの調理加工工程を経る中でも、食品の食感を維持し、形状の安定性を高める品質改良剤を提供することを課題とする。【解決手段】木材パルプなど平均繊維長が0.50mm~1.00mmの木材セルロースからなる食品用品質改良剤であり、食品中に固形分重量で2~15重量%含有することにより、食品の良好な食感と形状の安定性を得ることができる。【選択図】なし
