| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing frozen cream sauce having a high affinity for noodles served hot, and having a smooth palate as it can be readily solved in the mouth even when eaten cold. <P>SOLUTION: This method for producing the frozen cream sauce includes addition of vegetable oil, followed by emulsifying it in a cooling process before freezing when the temperature of the sauce just before adding vegetable oil becomes ≥5 and ≤30°C. Furthermore, in the method for producing the frozen cream sauce, a mixer, a high-pressure homogenizer, or a colloid mill is used for the emulsifying method. <P>COPYRIGHT: (C)2013,JPO&INPIT |
