METHOD FOR IMPROVING SWEETNESS OF SUGAR-FREE SWEET FOOD AND BEVERAGE PRODUCTS

To provide a method for improving sweetness of various food and beverage products with the sweetness imparted by a sweetener without conventional use of sugar, i.e., sugar-free sweet food and beverage products, the intensity and quality of sweetness degraded due to no use of sugar being recovered to...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KUWAYAMA HIROKI, SHIMODA FUYUKI, TAKAHASHI SHIZUNO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	To provide a method for improving sweetness of various food and beverage products with the sweetness imparted by a sweetener without conventional use of sugar, i.e., sugar-free sweet food and beverage products, the intensity and quality of sweetness degraded due to no use of sugar being recovered to a state closely resembling the sweetness of sugar by using easily available materials.SOLUTION: A method for improving sweetness of sugar-free sweet food and beverage products comprises adding sugar alcohol and amino acid thereto.SELECTED DRAWING: None 【課題】通常は砂糖が使用される多種多様な飲食品に、砂糖を使用せず他の甘味料で甘味を付与した甘味を有する飲食品、すなわち砂糖不使用の甘味含有飲食品において、砂糖を使用しないことにより損なわれる甘味の強さおよび甘味の質を、簡便に入手できる原料によって、より砂糖の甘味に近い状態に回復できるという甘味の改善方法を提供する。【解決手段】甘味を有する砂糖不使用の甘味含有飲食品において、糖アルコールとアミノ酸とを含有させることを特徴とする甘味改善方法。【選択図】なし