| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing an ingredient-containing low viscosity sauce, by which the ingredient-containing low viscosity sauce having good flowability and good texture and capable of being charged into containers in a good ingredient-dispersed state without precipitating the ingredients in the conveying and charging process. <P>SOLUTION: This method for producing the ingredient-containing low viscosity sauce is characterized by heating an ingredient-containing low viscosity sauce raw material containing gellant gum and a calcium salt, and then (1) cooling the cause raw material to form a gel and then stir and crush the formed gel or (2) cooling and simultaneously stirring the sauce raw material to crush the formed gel. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
