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
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机译：要解决的问题：提供一种高粘性的玉米汤，该汤可以通过包含糊状的豌豆和经过加工的淀粉和/或经过湿热和热处理的淀粉来延长可感觉整个汤的味道的时间，解决方案：粘度为1-20 Pa s的玉米汤占糊状豌豆的0.1-5 mas％，0.1-5 mas％加工淀粉和/或经过水分和热处理的淀粉的质量百分比。
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