| 摘要 |
PROBLEM TO BE SOLVED: To provide pasta sauce including body feeling excellent in sustainability of taste such as richness and deliciousness, and rich and smooth texture, in spite of being low lipid, and especially, pasta sauce containing low lipid and low calorie milk fat.SOLUTION: The pasta sauce includes ingredients, a sauce raw material, seasoning and water, and a whole lipid quantity of ≤6.0 g/100 g. The pasta sauce includes on a pasta sauce whole quantity standard, 2.0-20.0 mass% inulin, and 1.0-5.0 mass% gum arabic or 0.5-2.0 mass% ghatti gum, and if necessary, further includes 0.5-1.5 mass% pectin. |
