| 摘要 |
PROBLEM TO BE SOLVED: To provide a highly viscous corn soup capable of prolonging a time for which a taste of a whole soup is felt by containing a pasty chik-pea and a processed starch and/or a moisture and heat treatment starch, improved in an aridity of aftertaste and a harsh taste of aftertaste when strengthening calcium, and delicious even in aftertaste.SOLUTION: A corn soup having a viscosity of 1-20 Pa s comprises 0.1-5 mas% of a pasty chik-pea, 0.1-5 mass% of a processed starch and/or a moisture and heat-treated starch.SELECTED DRAWING: None |
