| 摘要 |
<P>PROBLEM TO BE SOLVED: To prepare an egg coagulate-containing retort sauce with the egg coagulate puffy and voluminous without getting hard even undergoing pressure heat sterilization. <P>SOLUTION: This egg coagulate-containing retort sauce is obtained by containing sauce and the egg heat coagulate and carrying out a heat sterilization. The retort sauce is such one that 1.0-10.0 mass% of protein and 3.0-30.0 mass% of fat are contained in sauce excepting ingredients including the egg heat coagulate. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
