| 摘要 |
<P>PROBLEM TO BE SOLVED: To prepare retort pasta sauce which keeps constant viscosity even when made into a retort product by sterilization under heating, not only does not separate mayonnaise added, but also has refreshing feeling when combined with cooled pasta (cold pasta) and finishes a pasta dish having body of mayonnaise flavor. <P>SOLUTION: The retort pasta sauce contains gum as a thickener and/or emulsification adjuvant, is mixed with 5-20% thermostable mayonnaise based on the whole raw materials of sauce (except ingredients) and is adjusted to pH 4.5-6.0. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
