| 摘要 |
<P>PROBLEM TO BE SOLVED: To prepare new oil-in-water type emulsified pasta sauce packed in a container with a cap, especially pasta sauce for carbonara packed in a container with a cap, in which pasta is eaten only by dressing pasta with it without heating such as heating sauce or frying pasta while dressing pasta, or the like, keeps an emulsified state for a long period of time, has body flavor of sauce, readily keeps a dressed state of pasta with sauce, smooth palatability and palatability with al dente (firmness) of pasta and is distributable at a normal temperature. <P>SOLUTION: This oil-in-water type emulsified pasta sauce packed in the container has pH >4.5 and ≤0.94 water activity, is an oil-in-water type emulsion obtained by mixing edible oils and fats with phospholipase A treated egg yolk and a reduced starch saccharified substance having ≥40% saccharide composition composed of a sugar alcohol of penta- or higher saccharides, has 30-160 Pa s viscosity of the emulsion and packed in the container with the cap. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
