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.
OKAMOTO KATSUYUKI
YASUTAKE NOZOMI
JP2000217518A | 2000-08-08 | |||
JPH11196762A | 1999-07-27 |
WO2004056216A1 | 2004-07-08 |