| 摘要 |
PURPOSE:To obtain a liquid corn soup having enhanced body and milky taste even at a low content of oil and fat and free from stickiness and oiliness even at high content of oil and fat. CONSTITUTION:A liquid corn soup comprises water, salt and a seasoning component consisting of at least one selected from among a meat extract, a vegetable extract and a protein hydrolysate. The liquid corn soup further contains 0.5-5wt.% of oil and fat dispersed in the form of oil drops of <=1mum in particle diameter based on the total amount. |
