FOOD COMPOSITION

PROBLEM TO BE SOLVED: To provide a food composition containing starch and edible oil and fat, such as curry sauce, white sauce, or cream stew, in which the separation of the oil and fat caused by long-time heating and stirring in the production process, heating at retort sterilization, and the like...

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Bibliographische Detailangaben
Hauptverfasser:	OTOMO NAOYA, KOBAYASHI YOSHIAKI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a food composition containing starch and edible oil and fat, such as curry sauce, white sauce, or cream stew, in which the separation of the oil and fat caused by long-time heating and stirring in the production process, heating at retort sterilization, and the like is suppressed. SOLUTION: The food composition containing at least the starch, the oil and fat, and a fatty acid ester is regulated so that at least a polyglycerol fatty acid ester and a glycerophospholipid may be contained as the fatty acid ester, and the carbon number of the fatty acid constituting the polyglycerol fatty acid ester may be 20 or below. The food composition is suitably used for the curry sauce, white sauce, or cream stew. COPYRIGHT: (C)2011,JPO&INPIT