ABSORPTION ENHANCER OF POLYPHENOL COMPOUND, AND METHOD FOR PRODUCING FOOD AND DRINK OR FOOD AND DRINK MATERIAL CONTAINING POLYPHENOL COMPOUND

PROBLEM TO BE SOLVED: To provide an absorption enhancer of polyphenol compounds applicable to a wide range of drink and food, and to provide a method for producing food and drink or a food and drink material containing a polyphenol compound. SOLUTION: At least one selected from the group consisting...

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Hauptverfasser:	SETOGUCHI HIROKO, ORITANI KOTA, KAWAKAMI SHINPEI, YANAE KOJI, SUGITANI MASANORI, KATO MASATOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an absorption enhancer of polyphenol compounds applicable to a wide range of drink and food, and to provide a method for producing food and drink or a food and drink material containing a polyphenol compound. SOLUTION: At least one selected from the group consisting of succinic acid, cysteine, asparagine, isoleucine, and pinitol is used as an active ingredient of the absorption enhancer of a polyphenol compound. The method for producing food and drink or a food and drink material containing a polyphenol compound includes: adding at least one selected from the group consisting of succinic acid, cysteine, asparagine, isoleucine, and pinitol to a raw material for food and drink or a raw material for a food and drink material containing a polyphenol compound; or adding a polyphenol compound to a raw material for food and drink or a raw material for a food and drink material containing at least one selected from the group consisting of succinic acid, cysteine, asparagine, isoleucine, and pinitol. COPYRIGHT: (C)2011,JPO&INPIT