| 摘要 |
PROBLEM TO BE SOLVED: To prepare paste or liquid food having the same voluminous feeling as in viscous food in spite of having low viscosity in eating, excellent in quality and useful for soup, etc., by including gelatin hydrolysate having a specific average molecular weight and by setting the viscosity of the food product lower than a specific value. SOLUTION: This paste of liquid food is prepared by including (pref. 0.1-30 wt.%) gelatin hydrolysate having <10,000 average molecular weight and by setting the viscosity of the food product become <=4,000 mPa.sec at 60 deg.C. It is pref. that the paste of liquid food is sauce and contains <=10 wt.% fat and oil or <=10 wt.% starch. |
