Title:
DRY FRUIT
Document Type and Number:
WIPO Patent Application WO/2016/203931
Kind Code:
A1
Abstract:
[Problem] To obtain a dry fruit that maintains the inherent flavor of the fruit, retains the inherent shape of the fruit even after drying, and has a good texture. [Solution] A dry fruit that contains sucrose and a sugar alcohol (B) having a melting point of not higher than 180oC. The dry fruit is characterized by: (1) containing 10-60 wt% of sucrose relative to the total amount of the dry fruit; and (2) the ratio [the sucrose content (wt%) in the total dry fruit/ the content (wt%) of the sugar alcohol (B) in the total dry fruit] is 1.1-15.
Inventors:
MIYAKI NOBUTADA (JP)
IWASAKI YOSHIMI (JP)
IWASAKI YOSHIMI (JP)
Application Number:
PCT/JP2016/065755
Publication Date:
December 22, 2016
Filing Date:
May 27, 2016
Export Citation:
Assignee:
NISSIN FOODS HOLDINGS CO LTD (JP)
International Classes:
A23B7/14; A23L19/00
Domestic Patent References:
| WO2009057736A1 | 2009-05-07 |
Foreign References:
| US5000971A | 1991-03-19 | |||
| JP2015019641A | 2015-02-02 |
Other References:
PATTANAPA K. ET AL.: "Effect of sucrose and glycerol mixtures in the osmotic solution in characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung).", INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, vol. 45, 2010, pages 1918 - 1924, XP055338303
RAMANUJA M.N. ET AL.: "Studies on the Preparation and Storage Stability of Intermediate Moisture Banana.", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, 1980, pages 183 - 186
RAMANUJA M.N. ET AL.: "Studies on the Preparation and Storage Stability of Intermediate Moisture Banana.", JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, 1980, pages 183 - 186
Attorney, Agent or Firm:
UENO HIDEKI (JP)
Ueno Hideki (JP)
Ueno Hideki (JP)
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