| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a fish eggs with oil-and-fat containing sauce which is shelf-stable without a retort treatment and can maintain a favorable emulsified state without separating the fish eggs dispersed in the sauce even after a long period of time. <P>SOLUTION: In the fish eggs with oil-and-fat containing sauce, a water activity is adjusted to a range of 0.75-0.85 and mixed with a starch decomposition product, preferably with dextrin having a DE (dextrose equivalent) of 4-25. More preferably, xanthan gum is mixed therewith. <P>COPYRIGHT: (C)2012,JPO&INPIT |
