METHOD FOR IMPROVING GEL-FORMING PROPERTIES OF FOOD

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PROBLEM TO BE SOLVED : To provide a method for improving gel-forming properties of food, using albumen protein having properties of improving functional characteristic based on psicose. SOLUTION : The method for improving gel-forming properties of food comprises using albumen protein which is a gel having breaking strength higher than that of a material added with glucose or fructose, is modified by the Maillard reaction using rare sugar psicose, and has improving properties of functional characteristic based on psicos in order to improve gel-forming properties of food. Furthermore, the method uses such properties that a color which is obtained by measuring with a spectrophotometer, absorbance in 420 nm of a solution made by dissolving albumen protein to 1% concentration becomes more colored with the lapse of heat reserving days than that of a material added with glucose or fructose, through keeping albumen protein warm for 4 days at a mole ratio of albumen protein to D-psicose of 1 : 20, a relative humidity of 65%, and a temperature of 55°C. COPYRIGHT : (C)2008, JPO&INPIT