| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide new pasta source with which pasta is made to be tasty through being added to previously boiled pasta and dressing the pasta, preserving the dressed pasta as it is, and then cooking the pasta with a microwave oven or the like when eating. <P>SOLUTION: The pasta source includes an oil-phase part containing oil and an emulsifier having an SFC of ≥10% at 20°C, and a water-phase part containing seasonings. The weight ratio of the oil phase part to the water phase part is within 90/10 to 30/70. Dressing boiled pasta with the emulsified water-in-oil pasta source enables production of commercial-base pasta products. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
