PROBLEM TO BE SOLVED: To provide a fresh vegetable or pickle crunchy texture improving agent that is versatile and simple, a fresh vegetable or pickle crunchy texture improving method using the same, and fresh vegetables or pickles improved in crunchy texture by the method.SOLUTION: A fresh vegetable or pickle crunchy texture improving agent is characterized in that a sugar composition being a boiled collapse inhibitor of vegetables contains maltotriose of 35 mass% or more to the total solid content. Fresh vegetables or pickles are improved in the crunchy texture by being immersed in the seasoning liquid with the fresh vegetable or pickle crunchy texture improving agent of 0.5 pts. mass or more as a solid content to the seasoning liquid of 100 pts.mass.COPYRIGHT: (C)2016,JPO&INPIT【課題】汎用的かつ簡便な生野菜又は漬物の歯ごたえ向上剤、これを用いた生野菜又は漬物の歯ごたえ向上方法、この方法により歯ごたえが向上した生野菜又は漬物を提供する。【解決手段】糖組成物からなる野菜の煮崩れ防止剤であって、該糖組成物が、固形分全量に対してマルトトリオースを35質量%以上含有することを特徴とする生野菜又は漬物の歯ごたえ向上剤。調味液100質量部に対し、上記生野菜又は漬物の歯ごたえ向上を固形分として0.5質量部以上添加した調味液に浸漬することにより歯ごたえを向上させた生野菜又は漬物。【選択図】なし
