PROBLEM TO BE SOLVED: To avoid migration of water between foods that occurs when a plurality of foods with different water contents, such as confectionery/bread and fillings for making confectionery/bread, fried food and seasoning for fried food, combined cold deserts, cooked rice and ingredients/seasoning for cooked rice, pizza dough and seasoning for pizza, make contact with each other, so as to provide cooked foods such that the original textures of confectionery/bread, fried food, dough for combined cold deserts, cooked rice and pizza are maintained, especially to avoid migration of water between foods that occurs more frequently when the foods are preserved for a long period, frozen and thawed, cooked, or the like.SOLUTION: An inhibitor for migration of water between foods having different water contents contains fermented cellulose. Fermented cellulose, preferably a complex of fermented cellulose, is used as the inhibitor for migration of water.COPYRIGHT: (C)2012,JPO&INPIT【課題】製菓・製パンと製菓・製パン用フィリング、揚げ物と揚げ物用調味料、組み合わせ冷菓、米飯と米飯用具材・調味料、ピザ生地とピザ用調味料のような、水分含量の異なる複数の食品が接触した際に生じる、食品間の水分移行を抑制し、製菓・製パンや揚げ物、組み合わせ冷菓用生地、米飯、ピザ本来の食感が保持された調理済み食品を提供する。特に、長期保存時や、冷凍解凍、加熱調理等を行った場合に、より顕著に発生する、食品間の水分移行を抑制する。【解決手段】水分移行抑制剤として、発酵セルロース、好ましくは発酵セルロースの複合体を使用する。【選択図】図1
