| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a retort cream sauce causing no boilng over and free from separation of oil and fat, even when cooked in a microwave oven when cooking a creamed food by adding ingredients to the retort cream sauce and cooking the mixture. <P>SOLUTION: The retort cream sauce, prepared so as to obtain a creamed food by adding ingredients to the retort cream sauce and cooking the mixture in a microwave oven, contains a protein, lipid, a wet heat-treated starch or a modified starch, and flour, wherein the 0.5-4 mass% of the protein based on the whole of the retort cream sauce, 2-30 mass% of the lipid based on the whole of the retort cream sauce, 10-70 pts.mass of the protein based on 100 pts.mass of the lipid, further, 0.1-10 mass% of the wet heat-treated starch or the modified starch are contained, and contains 1 mass% or less of flour, and further, has a viscosity of 1-5 Pa s. <P>COPYRIGHT: (C)2013,JPO&INPIT |
