| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a food composition usable for retaining stability of various foods including, for instance, pasta, rice, oat and barley to be subjected to retort processing. <P>SOLUTION: This food composition has (i) a first mixture besides water to be added. The first mixture comprises, based on the total mass of the first mixture, (a) at least 70 mass% of gelatin, (b) ≤10 mass% of non-gum non-starch polysaccharides, (c) ≤10 mass% of food starch, (d) ≤10 mass% of gum, (e) ≤10 mass% of an anion surface active agent, if necessary, and (f) ≤10 mass% of sugar, if necessary. The food composition has (ii) a second mixture, if necessary. The second mixture comprises, based on the total mass of the second mixture, (a) ≤75 mass% of citric acid, (b) ≤60 mass% of ascorbic acid, (c) ≤15 mass% of sodium chloride, and (d) ≤15 mass% of citrate. <P>COPYRIGHT: (C)2007,JPO&INPIT |
