| 摘要 |
PURPOSE:To obtain a liquid food such as soup, giving smooth feeling to the palate, free from separation of oil, by homogenizing an oil or fat, cereal four and water at a temperature between the melting point of the oil or fat and the gelatinization initiation temperature of the cereal flour, heating the homogenized product, and again heating in a retort. CONSTITUTION:Raw materials composed of an oil or fat such as butter, soybean oil, etc., cereal flour such as wheat flour, and water, are mixed and homogenized at a temperature above the melting point of the oil or fat and below the gelatinization initiation temperature of the cereal flour. The homogenized mixture is heated at preferably 90-99 deg.C, and retorted to obtain the objective food. |
