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Patent Searching and Data


Title:
DRINK AND FOOD WITH REDUCED VINEGARY FEELING AND METHOD FOR PRODUCING THE SAME
Document Type and Number:
Japanese Patent JP2004089119
Kind Code:
A
Abstract:

To enhance deliciousness and flavor and to improve palatability while keeping natural sweetness by reducing vinegary feeling of a drink and food having the vinegary feeling.

The food and drink is produced by adding a reduced starch syrup having a specific sugar composition. The sugar composition is ≤17 wt.% monosaccharide, 6-20 wt.% disaccharide, 7-23 wt.% trisaccharide, 1-13 wt.% tetrasaccharide and 43-82 wt.% penta- or more saccharides based on the solid components. As a result, the vinegary feeling is reduced.


Inventors:
Inaba, Akemi
Nakamura, Yumi
Tsunekawa, Ayako
Application Number:
JP2002000257444
Publication Date:
March 25, 2004
Filing Date:
September 03, 2002
Export Citation:
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Assignee:
NIKKEN KASEI KK
International Classes:
A23L2/38; A23B7/10; A23L1/03; A23L1/22; A23L1/39; C12J1/00; (IPC1-7): A23L1/03; A23L2/38