| 摘要 |
PURPOSE:To prevent the gelation and syneresis of a starch-containing food caused by the aging of starch, by adding an unsaturated higher fatty acid to the food to cause gelation, and crushing the formed gel. CONSTITUTION:In the preparation of a starch-containing food such as soup, curry sauce, stew, etc., the raw material of the food is gelatinized by adding one or more unsaturated fatty acids selected from oleic acid, linoleic acid, erucic acid, eicosenoic acid, and hexadecenoic acid, and the gel is crushed with a mixer, etc. to obtain homogeneous paste. The paste is packaged in a container to obtain the product. The separation of the liquid from the solid during storage can be prevented. |
