| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a heat sterilized cream sauce stable in emulsification even with a law temperature and low viscosity, and an excellent texture. <P>SOLUTION: The heat sterilized cream sauce includes untreated waxy cornstarch and has a pH of 5.0-5.8 and a viscosity measured at a product temperature of 10 °C by a B-type viscometer is 3,000 mPa s. Preferably, the content of the waxy cornstarch is 1-5 mass%. <P>COPYRIGHT: (C)2012,JPO&INPIT |
