| abstract |
The main purpose of the present invention is to provide a technique for putting a food composition containing cereal grains to practical use as a retort food, said technique comprising imparting a property of being easily and uniformly filled into a retort container and excellent post-cooking taste and texture to the food composition. A food composition obtained by dispersing cereal grains in a viscous solution comprising xanthan gum, guar gum and water can keep the cereal grains in a uniformly dispersed state for a long time, exhibits a fluidity suitable for being filled into a retort container, and can be filled into a retort container easily and uniformly. Further, when processed to a retort food and cooked with heat, the food composition exhibits good taste and texture. |