| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide food material with which food causing no deterioration in its palate feeling even when left as it is for a few hours after cooked, not getting hard in its palate feeling even when thawed/heated with a microwave oven after freezing/cold storage and not causing strong "springiness" can be obtained without using an emulsifier or the like. <P>SOLUTION: The food material is produced through heating a food composition containing starch at ≥50 mass% and protein at ≥10 mass%. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
