PROBLEM TO BE SOLVED: To provide means to suppress gelatinization of starch and gravity separation by increased dispersibility in the production of packed liquid or pasty food compositions, such as curry roux, which contains starch as a viscous material.SOLUTION: The above method is for production of packed liquid or pasty food compositions containing ungelatinized starch, carbohydrates, food materials, and water, including the following processes: (a) the process for preparation of cooked compositions by cooking starting materials containing food materials and water； (b) the process for preparation of starch-dispersed carbohydrate solutions by mixing and dispersing starting materials containing starch, carbohydrates, and water； (c) the process for preparation of liquid or pasty food compositions by mixing the above cooked compositions and the above starch-dispersed carbohydrate solutions； and (d) the process for packing the above liquid or pasty food compositions.【課題】粘性材として澱粉を含有するカレールウなどの容器入り液状又はペースト状食品組成物の製造において、澱粉の糊化を抑制し、かつ分散性を向上させて沈降分離を抑制する手段を提供すること。【解決手段】α化していない澱粉、糖質、食品材料及び水を含有する容器入り液状又はペースト状食品組成物の製造方法であって、(a)食品材料及び水を含有する原料を加熱調理して加熱調理組成物を調製する工程、(b)澱粉、糖質及び水を含有する原料を混合分散して澱粉分散糖液を調製する工程、(c)前記加熱調理組成物と前記澱粉分散糖液とを混合して液状又はペースト状食品組成物を調製する工程、及び(d)前記液状又はペースト状食品組成物を容器に充填する工程を含む、上記方法。【選択図】なし
