| 摘要 |
<P>PROBLEM TO BE SOLVED: To cause no color unevenness in cream sauce, cream soup, or the like even if preserved for a long period of time after retorting. <P>SOLUTION: The cream source contains a mixture of at least (i) cheese, (ii) milk, a milk processed product (excluding cheese), or a dried product thereof, and (iii) sodium alginate, and further contains calcium, wherein the cheese is uniformly dispersed, and viscosity (at 60°C) is 1-20 Pa s. <P>COPYRIGHT: (C)2013,JPO&INPIT |
