| 摘要 |
PROBLEM TO BE SOLVED: To provide a freeze dried scrambled egg soup having natural and appropriate viscosity when eaten, while achieving prevention of sedimentation of ingredients and improvement in dispensation suitability during filling.SOLUTION: A thickening component-containing freeze dried scrambled egg soup includes 2 to 30 wt.% plum pulp by solid content relative to the soup weight after freeze drying. The plum pulp is preferably made of crushed plum pulp, which is preferably derived from pickled plum. The thickening component is preferably xanthan gum. |
