| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a sauce base which has good workability, when it is dispersed in water and which melts easily. <P>SOLUTION: The sauce base comprises an emulsifier of an HLB (hydrophile-lipophile balance) of 6-10, agar, starch and water. Curry dish or stew dish can be obtained by producing the sauce base, mixing the sauce base with ingredients, and diluting the product with water without boiling. <P>COPYRIGHT: (C)2009,JPO&INPIT |
