| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a liquid retort food in which as the ingredients, vegetables easily breakable by cooking are included, and have soft and melting palate feeling of the vegetables as the ingredients in spite of being subjected to a retort treatment, and retain the shape of the ingredients. <P>SOLUTION: This method for producing the liquid retort liquid food which contains as the ingredients vegetables of hardness of (5×10<SP>4</SP>N)/m<SP>2</SP>or below and has viscosity of a whole product of ≥15cm as a measured value with a KO type Bostwick viscosimeter. The method comprises adjusting a seasoning liquid before a retort treatment with an organic acid and crosslinking starch and/or starch subjected to a hygrothermal treatment so that the viscosity of the whole product before and after the retort treatment as a measured value with a KO type Bostwick viscosimeter becomes ≤15cm before the retort treatment and at least 2cm lower to become ≥15cm after the retort treatment, and filling and sealing the seasoning liquid and the ingredients containing at least vegetables in a heat-proof container followed by the retort treatment. <P>COPYRIGHT: (C)2007,JPO&INPIT |
