| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a white sauce base in which starch particles can be swollen by thermal cooking, to form a body corresponding to object commodity characteristics and which can be preserved at ordinary temperature or in a refrigerated state, and to provide a white sauce obtained by thermally cooking the white sauce base. <P>SOLUTION: This white sauce base is constituted of milk proteins, a phosphate, and processed starch. The white sauce is obtained by heat cooking the white sauce base. <P>COPYRIGHT: (C)2009,JPO&INPIT |
