| abstract |
[PROBLEMS] To provide a technique for improving the melting and crispness of starch foods while preventing the aging of the food texture over time such as hard and dry due to the aging of starch in starch foods, while maintaining the softness and glutinous feeling of starch foods. To do. [Solution] By adding a specific starch-degrading enzyme such as isoamylase or pullulanase in 20 to 100,000 units per 1 kg of starch-containing raw material, breads, cooked rice, noodles, baked confectionery, steamed confectionery, oil Improve the texture of foods containing starch such as butterfly foods. [Selection figure] None |