| 摘要 |
PROBLEM TO BE SOLVED: To prepare the subject soup, having a moderate viscosity without deteriorating the flavor and the color tone and further causing any sandiness by adding a potato starch and a modified starch to a pressed juice of a vegetable and heating the resultant mixture. SOLUTION: A potato starch and a modified starch as starchy substances are added to a pressed juice of a vegetable and the resultant mixture is then heated to prepare a vegetable potage soup. The potato starch is added in an amount of preferably 1.0-2.0wt.% based on the total amount of the vegetable potage soup and the modified starch is added in an amount of preferably 1.0-1.5wt.% based on the total amount of the vegetable potage soup. The weight ratio of the potato starch to the modified starch is preferably (1:1) to (1:2). |
