PROBLEM TO BE SOLVED: To provide a quality improver for imparting by simple cooking, a taste having high palatability and a physical property excellent in aptitude for eating/swallowing, to a starch-containing food product (rice, rice gruel, noodles, potatoes).SOLUTION: Aptitude for eating/swallowing of a starch-containing food product is improved by a simple cooking method, while remaining a preferable taste, by adding α-amylase, LM pectin and a calcium salt to the starch-containing food product, and by agitating/homogenizing the mixture.COPYRIGHT: (C)2015,JPO&INPIT【課題】本発明は、澱粉含有食品(米飯、お粥、麺類、芋類)に嗜好性の高い食味と摂食・嚥下適性に優れた物性を簡便な調理で付与するための品質改良剤を提供することを目的とする。【解決手段】澱粉含有食品にα-アミラーゼ、LMペクチン、カルシウム塩を添加して撹拌・均質化することにより、好ましい食味を残しつつ当該澱粉含有食品の摂食・嚥下適性を簡便な調理方法で改善する。【選択図】なし
