PROBLEM TO BE SOLVED: To provide a food quality improver that can shorten the time for drying and can improve the production efficiency, a method for producing the same and a food of improved quality.SOLUTION: In a composition of gelatin 7.0%-20.0%, trehalose 1.0%-40.0%, transglutaminase 0.005%-0.01%, and the balance of water, a crosslinked gel is prepared by dissolving in water. The crosslinked gel is subjected to enzymatic reaction for 8-10 hours, and then coarsely crushed with a chopper, a quick mill and the like. The coarsely crushed gel is dried with hot wind and reduced in moisture content to less than 5%.SELECTED DRAWING: None【課題】乾燥時間を短くし、製造効率の向上を図ることができる食品用品質改良材、その製造方法および品質改良食品を提供する。【解決手段】ゼラチン７．０％～２０．０％、トレハロース１．０％～４０．０％、トランスグルタミナーゼ０．００５％～０．０１％、残量を水とした配合で、水に溶解させて作製された架橋ゲルを８時間～１０時間、酵素反応させた後、チョッパーやクイックミル等で粗粉砕する。粗粉砕されたゲルを熱風乾燥させ、水分量５％未満にする。【選択図】なし
