Title:
豆乳の後味の強さおよび/またはエグ味の強さを低減する方法。
Document Type and Number:
Japanese Patent JP4922740
Kind Code:
B2
Abstract:
To provide soymilk and soymilk-containing food and drink each having excellent flavor through reducing aftertaste and harsh taste of soymilk from soymilk and soymilk-containing food and drink.
The soymilk and soymilk-containing food and drink are added with low saccharogenic reducing starch syrup which is sugar alcohol having sweetness quality slow in rise and disappear of sweetness and in which ≥5 saccharides occupy ≥50 wt.% in a sugar composition in solid content so as to reduce aftertaste and harsh taste of soymilk. Thus, the soymilk and soymilk-containing food and drink reduced in aftertaste and harsh taste of soymilk and having excellent flavor are obtained.
COPYRIGHT: (C)2008,JPO&INPIT
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Inventors:
Kawai Yumiko
Mase Kirinaga
Yoshinori Toda
Kazuo Ogasa
Mase Kirinaga
Yoshinori Toda
Kazuo Ogasa
Application Number:
JP2006318482A
Publication Date:
April 25, 2012
Filing Date:
November 27, 2006
Export Citation:
Assignee:
Bussan Food Science Co., Ltd.
International Classes:
A23L11/00; A23C11/00; C13K13/00
Domestic Patent References:
| JP2004089102A | ||||
| JP2006280310A | ||||
| JP61019450A |