| 摘要 |
PROBLEM TO BE SOLVED: To provide an emulsified pasta sauce that can keep glossiness peculiar to the emulsified pasta sauce even after an elapse of time after being tossed with boiled pasta.SOLUTION: An emulsified pasta sauce is eaten after the sauce having a room temperature (1-30°C) is tossed in a ratio of 100 g or less to 50 g or more of one feed of boiled pasta. The emulsified pasta sauce is subjected to heat treatment, and contains lipids in an amount of 13% or more and 25% or less. The amount of separated lipids is 0.1% or more and 4% or less with respect to the total amount of the sauce when the sauce is separated by centrifugation at a centrifugal force of 201 G at a sauce temperature of 25°C for 3 min. The viscosity of the sauce is 0.5 Pa s or more and 15 Pa s or less.SELECTED DRAWING: None |
