| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a retort cream sauce prepared so as to obtain a delicious cream-stew without causing any boiloff even if cooked with a microwave oven when making the cream-stew by adding ingredients to the retort cream sauce and cooking the mixture. <P>SOLUTION: The retort cream sauce is prepared so as to obtain a cream-stewed dish by adding ingredients to the retort cream sauce and cooking the mixture with a microwave oven, and contains ≤4 mass% of protein, 0.1-2 mass% of egg yolk in terms of raw one, and 0.001-1 mass% of monoacyl-type hydrophilic emulsifier each based on the whole of the retort cream sauce. <P>COPYRIGHT: (C)2010,JPO&INPIT |
