Method for inhibiting moisture migration inhibitors, as well as moisture migration between food

摘要

PROBLEM TO BE SOLVED: To avoid migration of water between foods that occurs when a plurality of foods with different water contents, such as confectionery/bread and fillings for making confectionery/bread, fried food and seasoning for fried food, combined cold deserts, cooked rice and ingredients/seasoning for cooked rice, pizza dough and seasoning for pizza, make contact with each other, so as to provide cooked foods such that the original textures of confectionery/bread, fried food, dough for combined cold deserts, cooked rice and pizza are maintained, especially to avoid migration of water between foods that occurs more frequently when the foods are preserved for a long period, frozen and thawed, cooked, or the like.SOLUTION: An inhibitor for migration of water between foods having different water contents contains fermented cellulose. Fermented cellulose, preferably a complex of fermented cellulose, is used as the inhibitor for migration of water.