| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide sauces such as tomato sauce having volume feeling and pulp feeling similar to handmade sauces prepared by chef, etc. <P>SOLUTION: The method for producing sauces comprises mixing and dispersing a sauce raw material containing a paste-like material of vegetables or fruits with albumen at ≤70°C and cooking the dispersion. Albumen attached to vegetable fiber derived from vegetables or fruits and heated and coagulated in fine-particle-like state is nearly uniformly dispersed in the sauces. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
