| 摘要 |
PROBLEM TO BE SOLVED: To obtain a sauce-like food hardly causing viscosity decrease, capable of preventing emulsion destroy and excellent in appearance and preservation stability by heating and mixing each specific amount of a flour, a xanthane gum and a modified starch with an oil and fat and a water-based raw material, and carrying out a homogenizing treatment thereof under a specific condition. SOLUTION: This sauce-like food having 300-5000 cP viscosity is obtained by heating and mixing 1-5 wt.% flour, 0.01-0.3 wt.% xanthane gum and 1-10 wt.% modified starch such as wheat starch cross-linked with phosphorus acid, with an oil and fat such as the oil and fat derived from animals and plants and a water-based raw material such as liquid seasoning and milk, and carrying out a homogenizing treatment thereof under 50-400 kg/cm<2> pressure. The sauce- like food is preferably white sauce. |
