Method for producing food

A food composition obtained by wrapping a mixture for an inner layer with a mixture for an outer layer,

• wherein the mixture for an outer layer contains a component (A) below,
• component (A):
• one or two selected from the group consisting of a component (A1) and a component (A2),
• component (A1):
• a starch composition satisfying conditions of (1) to (3) below,
• (1) a starch content is equal to or more than 75% by mass,
• (2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×103 and equal to or less than 5×104, and
• (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and
• component (A2):
• pregelatinized starch.

A method for improving a juicy texture of a food containing a food composition obtained by wrapping a mixture for an inner layer with a mixture for an outer layer, the method comprising:

• incorporating a component (A) below into the mixture for an outer layer,
• component (A):
• one or two selected from the group consisting of a component (A1) and a component (A2),
• component (A1):
• a starch composition satisfying conditions of (1) to (3) below,
• (1) a starch content is equal to or more than 75% by mass,
• (2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×103 and equal to or less than 5×104, and
• (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and
• component (A2):
• pregelatinized starch.

A method for improving an appearance, at the time of eating, of a food containing a food composition obtained by wrapping a mixture for an inner layer with a mixture for an outer layer, the method comprising:

• incorporating a component (A) below into the mixture for an outer layer,
• component (A):
• one or two selected from the group consisting of a component (A1) and a component (A2),
• component (A1):
• a starch composition satisfying conditions of (1) to (3) below,
• (1) a starch content is equal to or more than 75% by mass,
• (2) molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass is contained in an amount of equal to or more than 3% by mass and equal to or less than 45% by mass, and a peak molecular weight of the molecular weight-reduced starch is equal to or more than 3×103 and equal to or less than 5×104, and
• (3) a degree of swelling in cold water at 25° C. is equal to or more than 5 and equal to or less than 20, and
• component (A2):
• pregelatinized starch.