Title:
METHOD OF REDUCING INTENSITY OF AFTERTASTE AND/OR HARSH TASTE OF SOYBEAN MILK
Document Type and Number:
Japanese Patent JP2012065665
Kind Code:
A
Abstract:
To provide soybean milk, and refreshment containing soybean milk with excellent flavor by reducing aftertaste and/or harsh taste of soybean milk in the soybean and the refreshment containing soybean.
The aftertaste or harsh taste of soybean milk is reduced by adding low saccharized reduced starch syrup which is sugar alcohol having sweet quality slow in beginning and finish of sweetness and contains 50 wt.% or more of 5 or more saccharides in a sugar composition in solid to soybean milk or refreshment containing soybean milk. Therefore, the aftertaste or harsh taste of soybean milk is reduced, obtaining the soybean milk or refreshment containing soybean milk having excellent flavor.
Inventors:
KAWAI YUMIKO
MASE TOEI
TODA YOSHINORI
OGASA KAZUO
MASE TOEI
TODA YOSHINORI
OGASA KAZUO
Application Number:
JP2011250853A
Publication Date:
April 05, 2012
Filing Date:
November 16, 2011
Export Citation:
Assignee:
BUSSAN FOOD SCIENCE KK
International Classes:
A23L11/00; A23C11/10; A23L27/00
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