COOKING LIQUID FOR STEW, METHOD FOR PRODUCING STEW AND BOILING OVER INHIBITOR

摘要

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: None;COPYRIGHT: (C)2018,JPO&INPIT