To provide a method by which a food composition having fluidity in a warm state such as sauce or glaze is readily preserved at room temperature, and to provide a method for simply cooking a completed food using the food composition obtained by the method.
The first food composition capable of keeping an imparted shape at 25C, and meltable by heating is prepared using one or more selected from among seasonings, spices, vegetables, meats, fishes, nuts, and fruits; and one or more hydrocolloids selected from among pectin, carrageenan, and xanthan. The resultant first food composition, together with a cooked, or semi-cooked, or uncooked second food and/or food material, can be cooked to thereby simply cook the completed food without fail. The first food composition is preferably the sauce or glaze, and the food composition in the heated and molten state has excellent texture.
| WO/2009/056331 | HEAT-EXPANDED FOOD PRODUCTS |
| JP2014241126 | FOOD PRODUCT AND METHOD FOR PROVIDING FOOD PRODUCT |
| WO/2002/076239 | STABILIZATION OF AROMA-PROVIDING COMPONENTS |
KATE JACOBSEN
KATO KAZUKO
| JPH10229857A | 1998-09-02 | |||
| JPH03133360A | 1991-06-06 | |||
| JPS60149359A | 1985-08-06 |
Tadashi Takahashi
Takashi Watanabe
Suzuki Mitsuyoshi
Kazuya Nishi
Yasuhiko Murayama