| 摘要 |
PURPOSE:The titled composition, obtained by granulating a conponent having poor dispersibility and solubility and a component adversely affecting the dispersibility, etc., and having improved dispersibility and solubility in water and hot water and favorable quality with little flavor loss. CONSTITUTION:A food composition obtained by granulating a conponent having poor dispersibility and solubility, e.g. starch such as wheat flour or corn starch, skimmilk or gelatin, and a component having good solubility but adversely affecting the solubility of the composition, e.g. starch hydrolyzate, cream powder, onion powder, fat or oil, with 5-80% lactose, 5-80% dextrin and 1-8% fat or oil into granules having 200-2000mum grain diameter, and if necessary drying the grains, and incorporating the resultant grains with a component having good dispersibility and solubility or a component without adversely affecting the dispersibility and solubility, e.g. modified milk powder, mashed potato powder, meat extract powder, common salt, and usable for soup such as potage soup or beef clear soup, or sauce such as white sauce or tomato sauce. |
