WO2017171062A1 - Boisson au thé contenant une concentration élevée d'inuline - Google Patents

Boisson au thé contenant une concentration élevée d'inuline Download PDF

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Publication number
WO2017171062A1
WO2017171062A1 PCT/JP2017/013766 JP2017013766W WO2017171062A1 WO 2017171062 A1 WO2017171062 A1 WO 2017171062A1 JP 2017013766 W JP2017013766 W JP 2017013766W WO 2017171062 A1 WO2017171062 A1 WO 2017171062A1
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Prior art keywords
beverage
content
tea
inulin
ppm
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PCT/JP2017/013766
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English (en)
Japanese (ja)
Inventor
亜紀 平野
秀貴 松林
幸枝 烏谷
若奈 田口
Original Assignee
サントリー食品インターナショナル株式会社
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Priority claimed from JP2016217837A external-priority patent/JP6639372B2/ja
Application filed by サントリー食品インターナショナル株式会社 filed Critical サントリー食品インターナショナル株式会社
Priority to SG11201807469TA priority Critical patent/SG11201807469TA/en
Publication of WO2017171062A1 publication Critical patent/WO2017171062A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients

Definitions

  • the present invention relates to a packaged tea beverage containing a high concentration of inulin, a method for producing the same, a method for suppressing a miscellaneous taste peculiar to inulin in a packaged tea beverage, and the like.
  • the container-packed tea beverages generally extract tea leaves with an aqueous solvent such as water to obtain a tea extract, and after adjusting the concentration of this tea extract to the drinking concentration, It is sold in sealed containers.
  • Inulin is a kind of water-soluble dietary fiber and is known to have an intestinal regulating action, and there are reports on beverages containing inulin (Patent Documents 1 and 2).
  • Polydextrose known as a water-soluble dietary fiber, has taste problems such as acidity and bitterness, whereas inulin is known to improve taste without acidity and bitterness. (Patent Document 3).
  • fermented tea or semi-fermented tea contains a large amount of polymerized polyphenol produced by polymerization of polyphenol.
  • oolong tea which is a semi-fermented tea, contains many oolong tea polymerized polyphenols (OolongoTea Polymerized Polyphenols; OTPP (abbreviation)).
  • This OTPP is a polyphenol peculiar to oolong tea produced by polymerization of catechins in the process of semi-fermenting green tea leaves during the production of oolong tea, and OTPP is made into a beverage using the OTPP-rich fraction of oolong tea extract.
  • Patent Document 4 There is a method of adding in a dissolved state.
  • black tea which is a fermented tea, contains many oligomers such as theacinensins, theaflavins, and thearubidines, and high molecular polyphenols obtained by complex polymerization of these components. These black tea polyphenols are also obtained by polymerizing catechins contained in tea leaves by the action of polyphenol oxidase (Patent Document 5).
  • inulin can improve taste without acidity and bitterness compared to polydextrose.
  • the present inventors have found that when a relatively large amount of a beverage containing inulin at a high concentration is ingested, a miscellaneous taste peculiar to inulin is felt.
  • An object of the present invention is to provide a packaged tea beverage containing an inulin having an intestinal regulating action at a high concentration and suppressing the miscellaneous taste peculiar to inulin.
  • the present inventors have intensively studied a method having an inulin miscellaneous taste suppressing effect under high inulin concentration conditions, and adding a polymerized polyphenol in a certain amount range within a certain amount of catechin amount.
  • a polymerized polyphenol in a certain amount range within a certain amount of catechin amount.
  • the present invention relates to the following.
  • a packaged tea beverage The inulin content is 1-6 g / 100 ml, The catechin content is 1 to 800 ppm, The beverage containing a polymerized polyphenol.
  • Ratio of inulin content to product of catechin content and polymerized polyphenol content is 0.02 to The beverage according to any one of 1) to 5), which is 60000.
  • a method for producing a packaged tea beverage the step of adjusting the content of inulin in the beverage to 1 to 6 g / 100 ml, the step of adjusting the content of catechin in the beverage to 1 to 800 ppm, and Adjusting the content of the polymerized polyphenol in the beverage to 1 to 600 ppm.
  • a method for suppressing the inulin-specific taste in a canned tea beverage wherein the content of catechin in the beverage is 1 to 800 ppm, and the content of polymerized polyphenol in the beverage is 1 to 600 ppm The said suppression method by.
  • the present invention it is possible to provide a packaged tea beverage containing inulin having an intestinal regulating action at a high concentration and suppressing the miscellaneous taste unique to inulin.
  • FIG. 1 shows an HPLC chart including a peak of tea-polymerized polyphenol.
  • the container-packed tea beverage of the present invention (hereinafter also referred to as “the tea beverage of the present invention”) and related methods will be described below.
  • Tea beverages as used in the present invention are teas (scientific name: Camellia sinensis) mainly made from leaves and stems, teas such as black tea, oolong tea, and puar tea, as well as brown rice, wheat, and others.
  • teas such as black tea, oolong tea, and puar tea
  • a blend of various plant materials, or a mixture of various materials other than tea plants, mainly leaves, stems, rhizomes, roots, flowers, fruits, etc., and blends of them were obtained with aqueous solvents.
  • a liquid beverage A liquid beverage.
  • the container-packed tea beverage of the present invention is used for the preparation of these beverages in addition to beverages that can be drunk over a long period of time by filling tea beverages in containers such as cans, PET (PET) bottles, and paper containers.
  • containers such as cans, PET (PET) bottles, and paper containers.
  • PET PET
  • the tea beverage of the present invention includes a semi-fermented tea (such as oolong tea) and a fermented tea (such as black tea). Mention may be made of teas such as fermented teas such as puer tea. Moreover, as a tea leaf, if it is a site
  • the tea beverage of the present invention is preferably oolong tea and black tea.
  • Inulin is a group of polysaccharides contained in various plants, and is a polymer in which a plurality of fructose bonds to glucose. It is a kind of water-soluble dietary fiber and is known to contribute to increasing bacteria beneficial to the human body in the intestine (intestinal beneficial bacteria growth promoting action). Inulin passes through the stomach and duodenum without being digested and becomes a beneficial substance for bacteria in the intestine.
  • Inulin has the effect of regulating the intestines, so it has the effect of adjusting the tone of the stomach including the intestines and digestive tract. Specifically, it has an intestinal function, an intestinal condition, and an improvement, improvement, and improvement of the large intestine environment. It promotes bowel movement and is effective in reducing and preventing constipation.
  • the fructosyl unit is bonded mainly by ⁇ -2,1 bond, and the chain length of the fructan is in the range of 2 to 100, preferably in the range of 2 to 60. At least 90% of the binding in inulin is ⁇ -2,1 type.
  • chicory-derived inulin includes Frutafit TM or Raftiline TM. It can also be obtained from a number of plant species by methods well known to those skilled in the art.
  • the content of inulin contained in the beverage of the present invention is 1 to 6 g / 100 ml, preferably 1.2 to 5.8 g / 100 ml, 1.3 to 5.6 mg / 100 ml, 1.7 to 5.3 g / 100 ml, more preferably 1.8 to 4.0 g / 100 ml, most preferably 2 to 3.6 g / 100 ml.
  • the beverage may contain citric acid and malic acid, or may contain any of them.
  • the content of inulin can be quantified using a known method such as an HPLC method.
  • a known method such as an HPLC method.
  • it may be measured by any known method such as GC-MS or HPLC method.
  • the analysis of the average degree of polymerization of inulin can be performed as follows.
  • the degree of polymerization is the number of saccharide units (fructose and glucose units) in inulin, and the average degree of polymerization was determined by a usual analysis method such as HPLC, GC, or HPAEC as follows.
  • HPLC high-density polyethylene glycol
  • GC cyclopentadiene
  • HPAEC HPAEC
  • the content of catechin is 1 to 800 ppm, preferably 10 to 750 ppm, 20 to 700 ppm, 30 to 650 ppm, 50 to 600 ppm, more preferably 100 to 600 ppm, most preferably relative to the capacity of the tea beverage. It is important to adjust to 150 to 400 ppm.
  • ppm means weight / volume ppm, which corresponds to mg / L. If the catechin content exceeds 800 ppm, an irritating bitterness or astringency may be felt when a tea beverage is included in the mouth.
  • catechin in this specification represents a general term for catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. Although described for confirmation, the above content means the total amount of these catechin compounds.
  • the composition of catechin is not particularly limited, but gallate-type catechins that are considered to have particularly high bitterness and astringency (among the above catechins, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate) are preferred.
  • a tea beverage having a proper balance between umami and astringency can be obtained. Therefore, a tea beverage having a large ratio of gallate catechins can also be exemplified as one of the preferred embodiments of the present invention.
  • the proportion of gallate catechins in catechin is 40 to 95%, preferably 45 to 90%, Preferably, it is about 46 to 80%.
  • the catechin content should be adjusted by blending a green tea extract concentrate (eg, commercially available “Polyphenone” (Mitsui Norin), “Tearfuran” (Itoen), “Sunphenon” (Taiyo Kagaku)) as necessary. Can do. The ratio of gallate catechins often falls within the above range without special treatment for the adjustment.
  • a green tea extract concentrate eg, commercially available “Polyphenone” (Mitsui Norin), “Tearfuran” (Itoen), “Sunphenon” (Taiyo Kagaku)
  • the polymerized polyphenol is not particularly limited as long as it is a polymer of polyphenol, and examples thereof include anthocyanin, resveratrol, isoflavone, lignan, hesperidin, curcumin, catechin, and tannin.
  • tea-polymerized polyphenol refers to unpolymerized monomeric catechins ((+)-catechin, ( ⁇ )-epicatechin, (+)-gallocatechin, ( ⁇ )-epigallocatechin.
  • non-polymerized catechin Is a tea-derived enzyme, enzyme, light, a structure having a structure linked by light, pH change or the like. Specifically, it refers to a component analyzed by HPLC under the following conditions, and refers to a component that has the same elution time (reference elution time: 25 minutes) as theaflavin (manufactured by Kurita Research Center).
  • the amount of the polymerized polyphenol can be obtained by creating a calibration curve using OHBF-B as a standard substance.
  • OHBF-B which is a standard substance, is described in, for example, the method described in Chem. Pharm. Bull 37 (12), 3255-3563 (1989) ⁇ , or disclosed in JP 2005-336117 A (Example 3).
  • Those synthesized according to the method preferably purified to a purity of 98% or more), those isolated from tea leaves, and the like can be used.
  • the peak of the tea-polymerized polyphenol may overlap with the peaks of other components.
  • beverages containing other components include beverages containing fruit juices, beverages containing plant extracts, and the like.
  • the above analysis conditions are suitable for specifying the tea-polymerized polyphenol, but are not suitable for quantification.
  • the peak appearing at about 14 minutes is used for quantification. Compare the peak area value obtained by multiplying the peak area value of about 14 minutes by 10 with the peak area value appearing at about 25 minutes, and if the former is lower, use the former value for the determination of polymerized polyphenols To do.
  • An example of an HPLC chart in which these peaks appear is shown in FIG.
  • tea-polymerized polyphenol examples include a polymerized polyphenol called by a common name such as thealvidin, and an epigallocatechin gallate dimer of the formula (1):
  • the tea-polymerized polyphenol of the present invention can be obtained as a plant extract containing tea-polymerized polyphenol.
  • it can be obtained by solvent extraction of tea leaves.
  • tea leaves used as raw materials it is preferable to use semi-fermented tea or fermented tea leaves containing a large amount of tea-polymerized polyphenols, especially oolong tea and tea leaves.
  • extraction solvent water or hot water, methanol, ethanol, isopropanol, ethyl acetate or the like is used, and extraction is performed with one or a mixture of two or more.
  • This solvent extract of tea leaves may be used as it is, but is concentrated or purified, that is, the content of tea polymerized polyphenol by selectively removing components other than tea polymerized polyphenol from the solvent extract of tea leaves. It is better to use the one with higher
  • the degree of polymerization of tea-polymerized polyphenols can be increased by treating tea leaves or tea leaf extracts containing tea-polymerized polyphenols or non-polymerized catechins with enzymes such as polyphenol oxidase. It may be higher than that contained in the original oolong tea. The higher the degree of polymerization and the higher the proportion of polymerized polyphenol than that of non-polymerized catechin, the less unpleasant bitter taste and the better the flavor.
  • Tea polymerization polyphenol is a soluble component. From the viewpoint of preventing precipitation during storage and the like, it is preferable to remove the insoluble solids by subjecting the solvent extract of tea leaves to a separation and clarification treatment such as centrifugation or filtration.
  • the form of the tea-polymerized polyphenol used in the present invention may be liquid or powdered by spray drying or freeze pulverization.
  • the blending ratio of the polymerized polyphenol in the beverage of the present invention is 1 to 600 ppm, preferably 10 to 500 ppm, 20 to 450 ppm, 50 to 400 ppm, more preferably 70 to 300 ppm with respect to the whole beverage. If the content of the polymerized polyphenol is less than 1 ppm, the misinhibitory effect peculiar to inulin cannot be sufficiently obtained even if catechin is added. Moreover, when content of superposition
  • Ratio of inulin content (ppm) and product of catechin content (ppm) and polymerized polyphenol content (ppm) in the beverage of the present invention is 0.02 to 60000. More preferably, it is 0.1 to 4000, more preferably 0.15 to 2, and most preferably 0.25 to 1.
  • additives such as an antioxidant, an emulsifier, a storage amount, a pH adjuster, a fragrance, a seasoning, a sweetener, a sour agent, and a quality stabilizer are added alone or in combination. May be. From the viewpoint of the flavor of the original tea, it is preferable not to add fragrances, seasonings, sweeteners, acidulants, etc., and the pH is adjusted to 5.0 to 7.0 from the viewpoint of storage stability. It is preferable to do.
  • beverage according to the present invention other additives that are usually blended in the beverage, for example, flavors, vitamins, pigments, antioxidants, preservatives, seasonings, extracts, as long as the effects of the present invention are not impaired.
  • a pH adjuster, a quality stabilizer, etc. can be mix
  • the alcohol content in the beverage of the present invention is less than 1% by weight, preferably 0.3% by weight or less, more preferably 0.1% by weight or less, and still more preferably 0.01% by weight or less. . That is, although alcohols will be mix
  • the alcohols used herein include ethanol, 1-propanol, isopropanol, 1-butanol, isobutanol, amyl alcohol, isoamyl alcohol, 2-pentanol, 1-hexanol, 2-hexanol, 3-hexanol, and 1-heptanol. , 2-heptanol, 3-heptanol, 4-heptanol, propylene glycol, 1,3-butanediol, neopentyl glycol, glycerin, and the like, but are not limited thereto.
  • the tea beverage of the present invention is provided in the form of a container.
  • a container examples include, but are not limited to, a metal container such as a can, a plastic bottle, a paper pack, a bottle, and a pouch.
  • a sterilized container-packed product can be manufactured through a method of performing heat sterilization such as retort sterilization after filling a beverage of the present invention into a container, or a method of sterilizing a beverage and filling the container.
  • the container-packed beverage of the present invention can be used not only for drinking directly from the container, but also for drinking by pouring a bulk container such as a back-in box or a portion filled with a portion container into another container at the time of drinking. Moreover, it can also be diluted when using a concentrate for drinking. In that case, it is needless to say that the effects of the present invention can be obtained if the concentration of various components used for drinking is within the concentration range of the present invention. Therefore, these beverages are also an aspect of the present invention.
  • the capacity of the container since the miscellaneous taste of inulin is suppressed in the beverage of the present invention and it is a “very drinkable” beverage, a beverage with a large capacity is preferable. good.
  • the present invention is a method for producing a containerized tea beverage.
  • the method includes the following steps: a step of adjusting the content of inulin in the beverage to 1 to 6 g / 100 ml, a step of adjusting the content of catechin in the beverage to 1 to 800 ppm, and the beverage Adjusting the content of the polymerized polyphenol of 1 to 600 ppm.
  • each of the above components may be 1.5-4 g / 100 ml for inulin, 100-600 ppm for catechin, and 10-600 ppm for polymerized polyphenol.
  • the timing of the adjustment process is not limited. For example, the above steps may be performed simultaneously, may be performed separately, or the order of the steps may be changed.
  • the drink finally obtained should just satisfy said conditions.
  • the present invention is a method for suppressing the miscellaneous taste characteristic of inulin.
  • the method includes the following: the catechin content in the beverage is 1 to 800 ppm, and the tea polymerized polyphenol content in the beverage is 1 to 600 ppm.
  • a beverage having an intestinal action and adjusting the condition of the stomach including the intestine and digestive tract is provided. Specifically, it is a beverage having an action for improving, improving, and improving the intestinal function, intestinal state, and large intestine environment, and also a beverage that promotes bowel movement and is effective in reducing or preventing constipation.
  • the polymerized polyphenol and non-polymerized catechin concentrations in the obtained extract A were measured by HPLC under the following conditions. As a result, the concentration of polymerized polyphenol was 12000 ppm, and the concentration of non-polymerized catechin was 800 ppm.
  • Standard substance non-polymerized catechin: epigallocatechin gallate (EGCg), gallocatechin gallate (GCg) -The density
  • oolong tea drinks were produced according to the formulation shown in Table 1, and after UHT sterilization treatment, they were filled into 500 ml PET containers to produce bottled tea drinks.
  • “Fuji FF” of Fuji Nippon Seika Co., Ltd. was added as the inulin so as to achieve the title compounding amount
  • catechin was added using “Sanphenon” (Taiyo Kagaku) so that the total catechin amount became the title formulation. .
  • Test Example 2 Commercially available black tea leaves were extracted by putting them in warm water at 90 ° C. so as to be 20 g / 100 ml, and tannic acid was measured by an iron tartrate colorimetric method.
  • the total amount of catechin was measured by the method of Production Example 1
  • the total catechin concentration of this extract was 300 ppm, and thus the amount of polymerized polyphenol in the extract was found to be 500 ppm.
  • a black tea beverage was produced according to the formulation shown in Table 2, and after UHT sterilization treatment, a 500 ml PET container was filled to produce a bottled black tea beverage.
  • “Fuji FF” of Fuji Nippon Seika Co., Ltd. was added as the inulin so as to achieve the title compounding amount
  • catechin was added using “Sanphenon” (Taiyo Kagaku) so that the total catechin amount became the title formulation. .

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

Le problème décrit par la présente invention est de fournir une boisson au thé conditionnée contenant une concentration élevée d'inuline dans laquelle l'arôme caractéristique de l'inuline est supprimé. La teneur en inuline, en catéchine et en polyphénols polymérisés de thé dans la boisson se situe dans une plage fixe.
PCT/JP2017/013766 2016-03-31 2017-03-31 Boisson au thé contenant une concentration élevée d'inuline WO2017171062A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SG11201807469TA SG11201807469TA (en) 2016-03-31 2017-03-31 High-concentration-inulin-containing tea beverage

Applications Claiming Priority (4)

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JP2016-071083 2016-03-31
JP2016071083 2016-03-31
JP2016-217837 2016-11-08
JP2016217837A JP6639372B2 (ja) 2016-03-31 2016-11-08 高濃度イヌリン含有茶飲料

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WO2017171062A1 true WO2017171062A1 (fr) 2017-10-05

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004504824A (ja) * 2000-07-28 2004-02-19 ファーマバイト　エルエルシー 繊維処方
JP2004129670A (ja) * 2003-10-31 2004-04-30 Kao Corp 容器詰茶系飲料
JP2006052191A (ja) * 2004-08-16 2006-02-23 Taiyo Kagaku Co Ltd 糖尿病予防、改善、または治療用組成物
JP2007209268A (ja) * 2006-02-10 2007-08-23 Fuji Nihon Seito Kk 飲料、冷菓、デザート、菓子、惣菜及びその他加工品を含む食品全般に渡る呈味改良
WO2009035047A1 (fr) * 2007-09-11 2009-03-19 Suntory Holdings Limited Aliment ou boisson contenant un édulcorant amélioré
JP2010154806A (ja) * 2008-12-26 2010-07-15 Suntory Holdings Ltd 風味増強剤及び香料組成物
JP2011067124A (ja) * 2009-09-25 2011-04-07 Kao Corp 容器詰酸性紅茶飲料

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004504824A (ja) * 2000-07-28 2004-02-19 ファーマバイト　エルエルシー 繊維処方
JP2004129670A (ja) * 2003-10-31 2004-04-30 Kao Corp 容器詰茶系飲料
JP2006052191A (ja) * 2004-08-16 2006-02-23 Taiyo Kagaku Co Ltd 糖尿病予防、改善、または治療用組成物
JP2007209268A (ja) * 2006-02-10 2007-08-23 Fuji Nihon Seito Kk 飲料、冷菓、デザート、菓子、惣菜及びその他加工品を含む食品全般に渡る呈味改良
WO2009035047A1 (fr) * 2007-09-11 2009-03-19 Suntory Holdings Limited Aliment ou boisson contenant un édulcorant amélioré
JP2010154806A (ja) * 2008-12-26 2010-07-15 Suntory Holdings Ltd 風味増強剤及び香料組成物
JP2011067124A (ja) * 2009-09-25 2011-04-07 Kao Corp 容器詰酸性紅茶飲料

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* Cited by examiner, † Cited by third party
Title
"Kikuimo 15 Ko Bun no Inulin! Amasa o Kinishite iru Kata e!", INULIN SWEET PLUS [EIYO HOJO SHOKUHIN]' SHINHATSUBAI NO OSHIRASE, NIPPON SEITO KABUSHIKI KAISHA PRESS RELEASE, 12 July 2011 (2011-07-12), [retrieved on 20170609] *
CHA NO KAGAKU, 1997, pages 88 - 89 *
SHIN'ICHI SUEMATSU ET AL.: "Determination of Functional Constituents in Commercial Canned and PET Bottled Tea Drinks and Investigation of Their Stability During Production", TOYO COLLEGE OF FOOD TECHNOLOGY, TOYO SHOKUHIN KENKYUSHO KENKYU HOKOKU, vol. 19, 1992, pages 79 - 88 *
TADASHI WADA ET AL.: "Characterization of Inulin Enzymatically Synthesized from Sucrose and Its Application to Low-fat Food", KAGAKU TO SEIBUTSU, vol. 51, no. 6, 2013, pages 376 - 382 *

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