Title:
柑橘類の酸味増強剤および柑橘類の酸味が増強された飲食物の製造方法
Document Type and Number:
Japanese Patent JP6868419
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a sourness-augmenting agent capable of effectively augmenting the sourness that citrus originally has, and a method of manufacturing food and drink augmented with the sourness of citrus.SOLUTION: Provided are a sourness-augmenting agent of citrus containing erythritol and/or sorbitol as an active ingredient, and a method of manufacturing food and drink augmented with the sourness of citrus using the same. According to the present invention, the sourness that citrus originally has can be effectively augmented, so that delicious foods and drinks augmented with sourness can be manufactured without damaging a balance of taste of the foods and drinks or the citrus.SELECTED DRAWING: Figure 2
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Inventors:
Tochio Takumi
Kunio Hayashi
Momoko Sawa
Eriko Kobayashi
Kunio Hayashi
Momoko Sawa
Eriko Kobayashi
Application Number:
JP2017037105A
Publication Date:
May 12, 2021
Filing Date:
February 28, 2017
Export Citation:
Assignee:
Bussan Food Science Co., Ltd.
International Classes:
A23L27/00
Domestic Patent References:
| JP9117262A | ||||
| JP11092385A | ||||
| JP2015159790A | ||||
| JP10150958A |
Other References:
荒川朱子, 佐藤礼菜, 栃尾巧, 中村圭伸,糖アルコールの特長と『エナジーバー』への応用開発,月刊フードケミカル,2016年,p28-33
伊藤汎, 小林幹彦, 早川幸男,食品と甘味料,2008年10月 1日,p196-200
伊藤汎, 小林幹彦, 早川幸男,食品と甘味料,2008年10月 1日,p196-200
Attorney, Agent or Firm:
Shingo Sagawa
Motoko Kobayashi
Yosuke Kawano
Yoko Ebe
Tomoyuki Okubo
Motoko Kobayashi
Yosuke Kawano
Yoko Ebe
Tomoyuki Okubo