PROBLEM TO BE SOLVED: To provide an easy method for preparing a food quality improver excellent in heat-resistance and improving texture of food up to the inside thereof by controlled separation of oil and fat without increased procedures for treatment, and to provide a method for producing a paste product using the food quality improver, further to provide a food color fading inhibitor and a method for producing a fading inhibited food with which fading of a colored foodstuff is controlled, a hot taste development retarder that makes slow development of hot taste, and a method for producing a hot taste development-retarded food.SOLUTION: The method for preparing a food quality improver includes mixing a 0.001-0.015 mass% aqueous solution of transglutaminase and the gelatin solution based on the total amount of a mixture of gelatin, transglutaminase, and water, then filling the mixture in a prescribed container within 15 min. The amount of the mixed gelatin solution is 1-7.5 mass% based on the total amount. The temperature of the solution during preparation is 25-70°C.COPYRIGHT: (C)2009,JPO&INPIT【課題】耐熱性に優れ、処理工程を増やすことなく、油脂の分離を抑制して食品内部まで食感を改善することができる食品用品質改良剤に関し、その製造を容易にする食品用品質改良剤の製造方法およびその食品用品質改良剤を用いた練り製品製造方法を提供する。有色食品の退色を抑制する食品用退色抑制剤および退色抑制食品の製造方法ならびに辛味の発現を遅延させる辛味発現遅延剤および辛味発現遅延食品の製造方法を提供する。【解決手段】ゼラチンとトランスグルタミナーゼと水とから成る全体量に対し濃度0.001乃至0.015質量%のトランスグルタミナーゼ水溶液と前記ゼラチンの溶液とを混合後15分以内に所定容器内に充填する。ゼラチンの溶液の混合量は前記全体量に対し1乃至7.5質量%である。製造の際の溶液の温度は、25℃乃至70℃である。【選択図】なし
