FOAMING AGENT FOR FOOD AND DRINK, AND FOAMING DRINK

PROBLEM TO BE SOLVED: To provide a foaming agent for food and drink capable of giving delicate foaming properties and foam retention to foaming food and drink such as sparkling liquor, and to provide foaming drink using the foaming agent. SOLUTION: This foaming agent is completed through finding tha...

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Bibliographische Detailangaben
Hauptverfasser:	TSUJINO HIROYO, ARAKI HIDEO, TSUZAKI SHINICHI
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a foaming agent for food and drink capable of giving delicate foaming properties and foam retention to foaming food and drink such as sparkling liquor, and to provide foaming drink using the foaming agent. SOLUTION: This foaming agent is completed through finding that a soybean saponin-containing composition obtained by extracting from soybean hypocotyl remarkably improves foaming properties of foaming food and drink and is excellent in delicacy of foam and foam retention. COPYRIGHT: (C)2007,JPO&INPIT