| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide pot-cooking seasoning that is less apt to give rise to the phenomenon of the change in quality of taste and/or salt content, when the seasoning is simmered down during a period, from the start of pot cooking to the finish thereof. <P>SOLUTION: The pot-cooking seasoning contains a viscosity regulator so as to have the viscosity of 130-700 cP at 20°C in terms of straight condition. The viscosity regulator comprises xanthan gum, processed starch, starch, tamarind gum and the like. The inclusion of the viscosity regulator markedly suppresses the simmering-down phenomenon (taste change by simmering down) due to long-time boil-up. <P>COPYRIGHT: (C)2009,JPO&INPIT |
