| 摘要 |
PROBLEM TO BE SOLVED: To obtain water-soluble sauce free from occurrence of oozing out to ice cream due to lyolysis of sauce even when sauce topped onto ice creams is sold in market show case in which change in temperature is intense by including swollen sweet potato fiber as a stabilizer. SOLUTION: This water-soluble sauce comprises swollen sweet potato fiber having 0.15-0.2 wt.% solid content and >=2,500 cp viscosity. The swollen sweet potato is preferably obtained by dispersing sweet potato fiber into water to provide suspension and stirring the suspension at 30-40 deg.C for >=2 hr by using a stirrer. In the case of water-soluble sauce containing jam or marmalade, it is preferable that 0.35-0.45 wt.% LM pectin (pectin having <=7 wt.% methoxy content), 0.35-0.45 wt.% agar and 0.02-0.05 wt.% Locust bean gum are further formulated in the sauce and the sauce has 4,500-50,000 cp viscosity range when temperature of the sauce is 5-10 deg.C. |
