PURPOSE: To provide the titled controlling agent containing a hydrolyzed collagen having a specific molecular weight as an active component, and effective in preventing the freeze damage of a frozen food, e.g. ices such as ice cream, frozen bread dough, frozen ground meat, etc., caused by formed ice crystals.
CONSTITUTION: The objective controlling agent contains a hydrolyzed collagen having an average molecular weight of 10,000W100,000, preferably 30,000W80,000. The agent is added to a food such as bread dough at an amount of 0.1W10(wt)%, preferably 0.5W10% based on the water content of the food. The hydrolyzed collagen can be produced by hydrolyzing collagen protein of skin, bone or tendon of an animal such as cattle, pig, etc., with an acid, alkali, enzyme, etc.
INAOKA YUKI
HISADA YOJI
IWAZU YOSHIAKI
Next Patent: CULTURE OF ANAEROBE AND APPARATUS THEREFOR