NOVEL USAGE OF TRISACCHARIDE TO TETRASACCHARIDE HAVING BRANCH STRUCTURE, INHIBITOR COMPRISING THE SUGAR AS ACTIVE INGREDIENT, AND FOOD AND DRINK

PROBLEM TO BE SOLVED: To provide novel usage of trisaccharide to tetrasaccharide comprising simple technique effectively suppressing bitter taste and astringent taste of catechins while not spoiling the delicious taste of tea. SOLUTION: The novel usage of trisaccharide to tetrasaccharide having a br...

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Bibliographische Detailangaben
Hauptverfasser:	YASUTAKE NOZOMI, OKAMOTO KATSUYUKI, NAKANISHI TAISUKE
Format:	Patent
Sprache:	eng
Schlagworte:	COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide novel usage of trisaccharide to tetrasaccharide comprising simple technique effectively suppressing bitter taste and astringent taste of catechins while not spoiling the delicious taste of tea. SOLUTION: The novel usage of trisaccharide to tetrasaccharide having a branch structure aims at suppression of bitter taste and/or astringency of catechins, and has a branch structure. An inhibitor for bitter taste and/or astringency peculiar to catechins comprises the trisaccharide to tetrasaccharide having a branch structure. Food and drink containing catechins comprises the trisaccharide to tetrasaccharide having a branch structure as a flavor adjusting ingredient. Such a technology enables effective suppression of the bitter taste and the astringency of the catechins while not spoiling the flavor of the delicious taste of tea or the like. COPYRIGHT: (C)2007,JPO&INPIT