PROBLEM TO BE SOLVED: To provide a cooking liquid for a stew, in which, even if short time cooking is performed with potatoes or beans as material, boiling over from a pot or a frying pan is hard to occur, a method for producing a stew using the cooking liquid for a stew, and a boiling over inhibitor for inhibiting blowing over upon stew cooking.SOLUTION: One or more kinds selected from the group consisting of cross-linked starch, oxidized starch and indigestible dextrin are used as the stock for boiling over inhibition when potatoes and/or beans are boiled. Further, the stock for boiling over inhibition is incorporated at a concentration of 0.06 to 1.2 w/w% as the concentration at which potatoes and/or beans are boiled so as to prepare the cooking liquid for a stew. Further, potatoes and/or beans are added with the stock for boiling over inhibition or a cooling liquid for a stew containing the same in such a manner that the concentration of the stock for boiling over inhibition reaches 0.06 to 1.2 w/w% as the concentration when potatoes and/or beans are boiled, and heating cooking is performed.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】イモやマメを具材にして短時間調理をしたときでも、鍋やフライパンなどからの吹きこぼれが生じにくいようにした煮物用調理液、該煮物用調理液を用いた煮物の製造方法、及び煮物調理の際の吹きこぼれを抑制するための吹きこぼれ抑制剤を提供する。【解決手段】架橋デンプン、酸化デンプン、及び難消化性デキストリンからなる群から選ばれた1種又は2種以上を、イモ及び/又はマメを煮るときの吹きこぼれ抑制用素材として用いる。また、その吹きこぼれ抑制用素材を、イモ及び/又はマメを煮るときの濃度にして0.06~1.2w/w%の濃度で含有せしめて煮物用調理液とする。更に、イモ及び/又はマメに、その吹きこぼれ抑制用素材、あるいはそれを含有させてなる煮物用調理液を、該吹きこぼれ抑制用素材の濃度がイモ及び/又はマメを煮るときの濃度にして0.06~1.2w/w%となるように添加して加熱調理を行う。【選択図】 なし
