| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a retort pasta sauce capable of keeping the viscosity constant even if the sauce is subjected to heat sterilization to provide a retort product, and enabling a cooled pasta to be finished as a pasta dish having refrigerant feeling by enabling the sauce to be spread around the cooled pasta. <P>SOLUTION: This retort pasta sauce being the sauce for cooking the cooled pasta contains gums as a thickener, and has a pH regulated within a range of 4.5-6.0. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
