| 摘要 |
PURPOSE:To prevent the degradation and syneresis of corn potage soup during the storage in a hot vendor only by the short time thermal sterilization, and to obtain a soup having refreshing feeling to the palate, by adjusting the composition of main components to specific ratios, and the viscosity to a specific low level. CONSTITUTION:The objective corn potage soup for hot vendor contains (A) 1.0-4.0(wt)% corn as dry solid, (B) 1.0-4.0% milk component having a fat content of 15-27%, (C) 0.5-2.0% starch (containing stabilizer), and (D) 0.8- 3.0% oil or fat, and has a viscosity of 30-400cp (measured at 55 deg.C with a B- type rotary viscometer using the No.2 rotor at 60rpm). The canned corn potage soup prepared by conventional process is liable to degradation, and it is necessary to carry out the thermal sterilization at a higher temperature for a longer time than those necessary in other canned foods because of the need to exterminate the heat-resistant spore of bacteria. On the contrary, the soup having the above composition and viscosity can be sterilized by the minimum heating time and stored in a hot vendor for a long period without syneresis of the content, and is especially suitable as a refreshing hot drink. |
