| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject sauce comprising a liquid seasoning such as soy sauce, miso, Worcestershire sauce or catsup as a base, capable of being applied to a food and roasted by adding only a starch having specific properties and a high degree of cross-linking as a thickener to the base. SOLUTION: This freeze-resistant sauce is obtained by adding only 3-7 wt.% of a starch having >=60 deg.C gelatinization starting temperature as a thickener, strongly controlling swelling of starch particle and having a high degree of cross-linking to a liquid seasoning such as soy sauce, miso, Worcestershire sauce or catsup as a base, heating and gelatinizing the mixture. The sauce is neither scorched nor flows downward after applied or putted on a food and baked. The sauce can be used by a method for transporting the sauce in a frozen state, putting the sauce on a food and baking the food or freezing the sauce in a state put on a food, transporting the food and baking the food. |
