| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an emulsified pasta sauce containing seafood ingredients, capable of retaining freshly cooked taste without reducing the clear taste as the richness peculiar to the seafood is weakened if pasta with the sauce is eaten in the elapse of time after the sauce is added to the pasta. <P>SOLUTION: The seafood ingredients are blended in the emulsified pasta sauce. The emulsified pasta sauce contains lactic acid and yolk, and the water activity of the emulsified pasta sauce is 0.70-0.90. <P>COPYRIGHT: (C)2012,JPO&INPIT |
