IMPROVING AGENT FOR FOOD PHYSICAL PROPERTY OR RETAINING AGENT FOR FOOD PHYSICAL PROPERTY

摘要

PROBLEM TO BE SOLVED: To provide an improving agent for food physical properties or a retaining agent for the food physical properties added to a food such as bread, noodles or Tempura flour in order to impart at least one kind of function selected from retention of thickening, binding, weight increase and foaming properties.;SOLUTION: The improving agent for the food physical properties or retaining agent for the food physical properties consists essentially of silk fibroin and/or a protein derived from the silk fibroin. Furthermore, the improving agent for the food physical properties or retaining agent for the food physical properties consists essentially of the silk fibroin and/or the protein derived from the silk fibroin and imparts at least the one kind of function selected from the retention of thickening, binding, weight increase and foaming properties by addition thereof to the food.;COPYRIGHT: (C)2004,JPO