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RETORT CREAM SAUCE, PACKED FOOD FOR MICROWAVE COOKING, AND METHOD FOR COOKING OR PRODUCING CREAMED FOOD
RETORT CREAM SAUCE, PACKED FOOD FOR MICROWAVE COOKING, AND METHOD FOR COOKING OR PRODUCING CREAMED FOOD
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机译:杀菌奶油酱,用于微波烹饪的袋装食品以及烹饪或生产奶油的方法
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摘要
PROBLEM TO BE SOLVED: To provide a retort cream sauce causing no boilng over and free from separation of oil and fat, even when cooked in a microwave oven when cooking a creamed food by adding ingredients to the retort cream sauce and cooking the mixture.;SOLUTION: The retort cream sauce, prepared so as to obtain a creamed food by adding ingredients to the retort cream sauce and cooking the mixture in a microwave oven, contains a protein, lipid, a wet heat-treated starch or a modified starch, and flour, wherein the 0.5-4 mass% of the protein based on the whole of the retort cream sauce, 2-30 mass% of the lipid based on the whole of the retort cream sauce, 10-70 pts.mass of the protein based on 100 pts.mass of the lipid, further, 0.1-10 mass% of the wet heat-treated starch or the modified starch are contained, and contains 1 mass% or less of flour, and further, has a viscosity of 1-5 Pa s.;COPYRIGHT: (C)2013,JPO&INPIT
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机译:解决的问题:提供一种即使在微波炉中烹饪奶油食品时,也可以通过在奶油奶油酱中添加成分并烹饪混合物来提供不会沸腾且不会分离出油脂的奶油奶油酱。解决方案:准备将奶油成分加入到奶油成分中,然后在微波炉中烹饪混合物的奶油成分,其中包含蛋白质,脂质,湿热处理的淀粉或改性淀粉,以及面粉,其中基于整个蒸馏奶油酱的蛋白质含量为0.5-4质量%,基于整个蒸馏奶油酱的蛋白质含量为2-30质量%,基于蛋白质的质量为10-70分相对于100质量%的脂质,含有0.1〜10质量%的湿热处理淀粉或改性淀粉,并且含有1质量%以下的面粉,并且粘度为1〜5。 Pa s .;版权所有:(C)2013,JPO&INPIT
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