PROBLEM TO BE SOLVED: To provide a production method of starch-containing food in which viscosity reduction over time is suppressed, and a method for suppressing viscosity reduction of starch-containing food over time.SOLUTION: In one aspect, there is provided a method for producing a starch-containing food that contains a starch-containing food raw material and low-viscosity starch. The method includes adding the low viscosity starch to the food raw material, the low viscosity starch has the highest viscosity lower than the highest viscosity of the food raw material, and the highest viscosity of the low viscosity starch is measured at 5 mass% of starch concentration in 0.1M phosphoric acid-citric acid buffer solution of pH6.0. In another aspect, there is provided a method for suppressing viscosity reduction over time of a starch-containing food, the method includes adding low viscosity starch to a starch-containing food raw material, the low viscosity starch has the highest viscosity lower than the highest viscosity of the food raw material, and the highest viscosity of the low viscosity starch is measured at 5 mass% of starch concentration in 0.1M phosphoric acid - citric acid buffer solution of pH6.0.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】経時的な粘度低下が抑制されたデンプン含有食品の製造方法、及びデンプン含有食品の経時的な粘度低下を抑制する方法の提供。【解決手段】一態様において、デンプンを含む食品原料と、低粘性デンプンとを含むデンプン含有食品を製造する方法であって、該方法は、該食品原料に該低粘性デンプンを添加することを含み、該低粘性デンプンは、該食品原料の最高粘度よりも低い最高粘度を有し、該最高粘度は、pH6.0の0.1Mリン酸-クエン酸緩衝液中、デンプン濃度5質量%にて測定される、方法が提供される。別の態様において、デンプン含有食品の経時的な粘度低下を抑制する方法であって、該方法が、デンプンを含む食品原料に低粘性デンプンを添加することを含み、該低粘性デンプンは、該食品原料の最高粘度よりも低い最高粘度を有し、該最高粘度は、pH6.0の0.1Mリン酸-クエン酸緩衝液中、デンプン濃度5質量%にて測定される、方法が提供される。【選択図】なし
