| 摘要 |
PROBLEM TO BE SOLVED: To provide means to suppress gelatinization of starch and gravity separation by increased dispersibility in the production of packed liquid or pasty food compositions, such as curry roux, which contains starch as a viscous material.SOLUTION: The above method is for production of packed liquid or pasty food compositions containing ungelatinized starch, carbohydrates, food materials, and water, including the following processes: (a) the process for preparation of cooked compositions by cooking starting materials containing food materials and water; (b) the process for preparation of starch-dispersed carbohydrate solutions by mixing and dispersing starting materials containing starch, carbohydrates, and water; (c) the process for preparation of liquid or pasty food compositions by mixing the above cooked compositions and the above starch-dispersed carbohydrate solutions; and (d) the process for packing the above liquid or pasty food compositions. |
