To provide a method for restraining rancidity of an oil and fat-containing food of low water content, which hardly has an adverse effect on the taste and appearance of the oil and fat-containing food of low water content, and easily and satisfactorily restrains rancidity from the oil and fat-containing food product of low water content.
A method for restraining rancidity of the oil and fat-containing food with a water activity of 0.5 or less when contained in food, includes containing, in food, less than 7 mass% of a saccharide composition containing at least 25 mass% per solid of branched oligosaccharide of at least trisaccharide. A method for producing the oil and fat-containing food with the water activity of 0.5 or less includes containing, in food, less than 7 mass% of a saccharide composition containing at least 25 mass% per solid of branched oligosaccharide of at least trisaccharide and applying heat treatment.
KAMIYA MIHO
MATSUSHITA SATOSHI
| JPH02227021A | 1990-09-10 | |||
| JP2005137362A | 2005-06-02 | |||
| JP2006115792A | 2006-05-11 | |||
| JPH0595768A | 1993-04-20 |
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