METHOD OF REDUCING INTENSITY OF AFTERTASTE AND/OR HARSH TASTE OF SOYBEAN MILK

PROBLEM TO BE SOLVED: To provide soybean milk, and refreshment containing soybean milk with excellent flavor by reducing aftertaste and/or harsh taste of soybean milk in the soybean and the refreshment containing soybean.SOLUTION: The aftertaste or harsh taste of soybean milk is reduced by adding lo...

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Bibliographische Detailangaben
Hauptverfasser:	OGASA KAZUO, TODA YOSHINORI, MASE TOEI, KAWAI YUMIKO
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES 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 soybean milk, and refreshment containing soybean milk with excellent flavor by reducing aftertaste and/or harsh taste of soybean milk in the soybean and the refreshment containing soybean.SOLUTION: The aftertaste or harsh taste of soybean milk is reduced by adding low saccharized reduced starch syrup which is sugar alcohol having sweet quality slow in beginning and finish of sweetness and contains 50 wt.% or more of 5 or more saccharides in a sugar composition in solid to soybean milk or refreshment containing soybean milk. Therefore, the aftertaste or harsh taste of soybean milk is reduced, obtaining the soybean milk or refreshment containing soybean milk having excellent flavor.