PASTA SAUCE

PROBLEM TO BE SOLVED: To provide pasta sauce including body feeling excellent in sustainability of taste such as richness and deliciousness, and rich and smooth texture, in spite of being low lipid, and especially, pasta sauce containing low lipid and low calorie milk fat.SOLUTION: The pasta sauce i...

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Bibliographische Detailangaben
Hauptverfasser:	TAKINAMI TETSUO, ONISHI YUKI
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 pasta sauce including body feeling excellent in sustainability of taste such as richness and deliciousness, and rich and smooth texture, in spite of being low lipid, and especially, pasta sauce containing low lipid and low calorie milk fat.SOLUTION: The pasta sauce includes ingredients, a sauce raw material, seasoning and water, and a whole lipid quantity of ≤6.0 g/100 g. The pasta sauce includes on a pasta sauce whole quantity standard, 2.0-20.0 mass% inulin, and 1.0-5.0 mass% gum arabic or 0.5-2.0 mass% ghatti gum, and if necessary, further includes 0.5-1.5 mass% pectin.