Quality improving agent for foods and foods

Abstract

The present invention provides a quality improving agent for foods, whose production method is simple, and which is excellent in storage stability and capable of keeping the texture or flavor of foods immediately after processing or cooking for a long time when it is added to various foods. The quality improving agent for foods comprises a lamella structure of an organic acid monoglyceride dispersed in an aqueous solution containing an emulsifying agent and a saccharide. In a preferred embodiment of the invention, the emulsifying agent is a sucrose fatty acid ester or a polyglycerine fatty acid ester, the saccharide is an oligosaccharide, and the organic acid monoglyceride is succinic acid monoglyceride.

Description

technical field

[0001] The present invention relates to a food quality improver and food. Background technique

[0002] After the food containing starch is processed or cooked, the starch granules age during storage, the moist feeling is lost, and the dry feeling appears, so the taste becomes hard. Also, an odor due to aging is sometimes generated. In addition, in frozen foods, the coarsening of ice crystals during cryopreservation and the vaporization of moisture can lead to destruction of food tissue, or dehydration during thawing. Moreover, even in the filling of glutinous rice cakes or meatballs, water will separate over time.

[0003] In order to deal with the above-mentioned problems arising from the food being stored, some methods of quality improvers have been proposed.

[0004] For example, it is proposed that fats, organic acid monoglycerides, diglycerides, emulsifiers, sugars, and water are mixed in a specific ratio to form an emulsified oil composition, and th...

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