| 摘要 |
PURPOSE:To obtain egg soup having excellent texture and productivity, comprising starch in soup, containing amylopectin but hardly amylose. CONSTITUTION:The objective egg soup comprising starch in soup, containing hardly amylose, preferably <=15wt.% amylose and containing preferably >=90wt.% amylopectin. The soup contains >=70wt.% filmy coagulated egg having >=0.5cm<2> size. |
