| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide fruit soup obtained by using various kinds of fruits as main raw materials and a milk component as a base, hardly causing aggregation caused by the milk component while having acidity and flavor peculiar to the fruits, hardly causing the aggregation even after freezing and thawing, and further hardly causing the aggregation even after a long-term freezing. <P>SOLUTION: The soup containing the milk component and the fruits contains one or more kinds of sodium tripolyphosphate, sodium hydrogen carbonate, trisodium phosphate, and trisodium citrate as an alkali agent for food, and has pH 5.2-5.9. The viscosity of the liquid part of the soup is 80-2,000 mPas, and the soup further contains 1.5-8% saccharified product of a reduced starch having about 200-9,000 average molecular weight, expressed in terms of the whole formulated weight. <P>COPYRIGHT: (C)2004,JPO |
