JP2005137362A - 不快味低減作用及び不快臭低減作用 - Google Patents
不快味低減作用及び不快臭低減作用 Download PDFInfo
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- JP2005137362A JP2005137362A JP2004262284A JP2004262284A JP2005137362A JP 2005137362 A JP2005137362 A JP 2005137362A JP 2004262284 A JP2004262284 A JP 2004262284A JP 2004262284 A JP2004262284 A JP 2004262284A JP 2005137362 A JP2005137362 A JP 2005137362A
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Landscapes
- Jellies, Jams, And Syrups (AREA)
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Abstract
【解決手段】 発明者らは、分岐オリゴ糖のパノースに、不快味低減作用、及び、不快臭低減作用があることを新規に見出した。また、グルコースを構成糖とした三糖類とその還元物にも、同様の作用があることを新規に見出した。そこで、本願では、グルコースを構成糖とした三糖類、その還元物の、不快味低減有効成分・不快臭低減有効成分としての使用を提供する。また、グルコースを構成糖とした三糖類又は/及びその還元物を不快味又は不快臭低減の有効成分として含有する糖組成物を提供する。
Description
Claims (7)
- グルコースを構成糖とした三糖類又は/及びその還元物の不快味低減有効成分としての使用。
- グルコースを構成糖とした三糖類又は/及びその還元物の不快臭低減有効成分としての使用。
- グルコースを構成糖とした三糖類又は/及びその還元物を、不快味又は/及び不快臭低減の有効成分として含有する糖組成物。
- 前記したグルコースを構成糖とした三糖類又は/及びその還元物が、パノース又はパニトールである請求項3に記載の糖組成物。
- パノースを20重量%以上含有することを特徴とする請求項3又は請求項4に記載の糖組成物。
- 請求項3から請求項5のいずれか一項に記載の糖組成物を添加した飲食物。
- パノースを最終濃度0.2重量%以上含有する請求項6に記載の飲食物。
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JP2007135404A (ja) * | 2005-11-14 | 2007-06-07 | Showa Sangyo Co Ltd | 風味改善用組成物及びそれらの使用、並びに風味改善方法 |
WO2008020058A2 (de) * | 2006-08-17 | 2008-02-21 | Technische Universität Dresden | Verwendung von mono- oder disacchariden zur maskierung von gerüchen sowie verfahren und zusammensetzung zur maskierung von gerüchen |
JP2010187592A (ja) * | 2009-02-18 | 2010-09-02 | San-Ei Sucrochemical Co Ltd | 乳類加工食品の呈味改良剤及びそれを用いた呈味改良方法 |
JP2011101605A (ja) * | 2009-11-10 | 2011-05-26 | Tablemark Co Ltd | 無菌包装米飯の製造方法 |
JP2013135621A (ja) * | 2011-12-28 | 2013-07-11 | Showa Sangyo Co Ltd | 低水分量の油脂含有食品の酸敗臭抑制方法 |
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JP2007135404A (ja) * | 2005-11-14 | 2007-06-07 | Showa Sangyo Co Ltd | 風味改善用組成物及びそれらの使用、並びに風味改善方法 |
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WO2008020058A2 (de) * | 2006-08-17 | 2008-02-21 | Technische Universität Dresden | Verwendung von mono- oder disacchariden zur maskierung von gerüchen sowie verfahren und zusammensetzung zur maskierung von gerüchen |
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