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Title:
USE OF SUGAR COMPOSITION CONTAINING A TRI- OR TETRA-SACCHARIDE HAVING BRANCH STRUCTURE, FOOD AND DRINK, METHOD FOR IMPROVING FREEZE TOLERANCE AND METHOD FOR PRODUCING FROZEN FOOD AND DRINK
Document Type and Number:
Japanese Patent JP2006280309
Kind Code:
A
Abstract:

To provide a means capable of improving freeze tolerance of food and drink, suppressing for instance production/growth of ice crystal to be produced when freezing the food and drink, and suppressing the sponge-like condition of the food and drink, getting out of shape, syneresis and the decrease of palate feeling each caused when thawing after freezing the food and drink.

This means is based on new knowledge that a sugar composition containing a tri- or tetra-saccharide having a branch structure has an effect improving freeze tolerance of vegetable processed food and drink and egg processed food and drink. The sugar composition includes all that contain the tri- or tetra-saccharide having a branch structure, and have freeze tolerance improving effect. There is a case where the composition contains only the tri- or tetra-saccharide having one kind of branch structure as a single component, and besides there is a case where the composition contains a plurality of the tri- or tetra-saccharide having a branch structure.


Inventors:
NAKANISHI TAISUKE
OKAMOTO KATSUYUKI
YASUTAKE NOZOMI
Application Number:
JP2005106926A
Publication Date:
October 19, 2006
Filing Date:
April 01, 2005
Export Citation:
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Assignee:
SHOWA SANGYO CO
International Classes:
A23B7/04; A23B4/08; A23B5/05; A23L3/36; A23L9/10
Domestic Patent References:
JP2000217518A2000-08-08
JPH11196762A1999-07-27
Foreign References:
WO2004056216A12004-07-08
Attorney, Agent or Firm:
Kaoru Watanabe