PROBLEM TO BE SOLVED: To provide a starch composition for frozen food which can prevent starch mixed for giving high viscosity to the soup of a frozen food from clumping during cooking or eating of the frozen food and allows eating of the frozen food by short-time and easy cooking.SOLUTION: The starch composition including starch and oil and fat with a mass ratio of starch to oil and fat of 3:7 to 7:3 is frozen integrally with a frozen food. During cooking of the frozen food, the oil and fat in the starch composition is molten in trace amounts, and with this, the starch is gradually spread to the liquid soup. Thus, the starch can be prevented from clumping.COPYRIGHT: (C)2013,JPO&INPIT【課題】冷凍食品のスープに高い粘度を与えるために配合された澱粉が、冷凍食品の加熱調理中や喫食中にダマとなることを抑制し、短時間、かつ簡便な加熱調理での喫食を可能とする冷凍食品を提供することを目的とする。【解決手段】澱粉と油脂とを含む澱粉組成物であって、澱粉と油脂の質量比が、3:7乃至7:3である澱粉組成物を、冷凍食品と一体として凍結する。冷凍食品の加熱調理中に、澱粉組成物中の油脂が微量ずつ溶融し、それに伴い澱粉が徐々に液体スープ中に拡散するため、澱粉がダマになることを抑制できることを見出した。【選択図】図2
