クリーム系ソース用組成物及びその製造方法
- 专利权人:
- ハウス食品株式会社
- 发明人:
- 清水 愼太郎,大上 忠宏
- 申请号：
- JP2010179345
- 公开号：
- JP5379762B2
- 申请日:
- 2010.08.10
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a creamy sauce composition capable of making a sauce with creamy flavor and texture without generating aggregation or separation of oil if roux is heated and dissolved in plenty of milk and various ingredients are simmered in the dissolved roux and a method for producing the same.
SOLUTION: The creamy sauce composition contains high-purity lecithin, enzyme-degradable lecithin and citrate. The method for producing the creamy sauce composition is characterized by making solid roux contained in a container by heating/mixing oil and fat with flour to make wheat roux, adding oil and fat, a paste raw material, the high-purity lecithin, enzyme-degradable lecithin and citrate to the wheat roux, loading the heated/mixed roux in the container after heating the roux, and cooling and solidifying the roux loaded in the container.
COPYRIGHT: (C)2012,JPO&INPIT
- 来源网站：
- 中国工程科技知识中心
