PROBLEM TO BE SOLVED: To provide an impregnation inhibitor for food, inhibiting moisture from moisture-containing ingredients, such as seasoning solution or sauce, from being impregnated into noodles and rice, having an easy method of application, and excellent in flavor and texture, in view of the fact that conventionally there is the problem that since moisture of ingredients applied to noodles and rice transits so as to spoil the texture, it is difficult to retain a just made state.SOLUTION: An impregnation inhibitor for food is obtained by including in the constituent fatty acid, polyglyceryl fatty acid ester and glycerine fatty acid ester which contain behenic acid and/or stearic acid, and setting a hydroxyl value in a range of 120-170.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】麺やご飯に対してかける具材の水分が移行し、その食感を損なうことで、出来立ての状態を維持することが出来ないという問題が従来からある。麺類やご飯類にタレやソースなどの水分を含む具材からの水分が染み込むことを抑制し、かつ使用方法も簡便であり、風味、食感などに優れた食品用の染込み抑制剤を提供することを目的とする。【解決手段】構成脂肪酸にべへニン酸及び/又はステアリン酸を含むポリグリセリン脂肪酸エステル及びグリセリン脂肪酸エステルを含有させ、水酸基価が120から170の範囲にすることで上記課題を解決する。【選択図】なし
