METHOD FOR PRODUCING GREEN TANGERINES WITH ADDED SWEETENER

The present invention relates to a method for producing green tangerines with added sweetener that minimizes damage to green tangerines and contains a sugar component having a lower absorption rate in the body than sucrose to exhibit an excellent sweet taste, thus enhancing consumer preference with...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	KIM, Yung Sun
Format:	Patent
Sprache:	eng ; fre ; kor
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
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Beschreibung
Zusammenfassung:	The present invention relates to a method for producing green tangerines with added sweetener that minimizes damage to green tangerines and contains a sugar component having a lower absorption rate in the body than sucrose to exhibit an excellent sweet taste, thus enhancing consumer preference with the effect of consumer health enhancement. La présente invention concerne un procédé de production de tangerines vertes avec un édulcorant ajouté qui réduit au minimum les dommages aux tangerines vertes et contient un composant de sucre ayant un taux d'absorption inférieur dans le corps par rapport au saccharose pour présenter un excellent goût sucré, améliorant ainsi la préférence du consommateur avec l'effet d'amélioration de la santé du consommateur. 본 발명은 풋귤의 손상을 최소화하면서도 설탕에 비해 체내 흡수율이 낮은 당성분이 함유되어 우수한 단맛을 나타낼 수 있어 소비자의 건강증진 효과와 기호도를 향상시킬 수 있는 감미료가 첨가된 풋귤의 제조방법에 관한 것이다.