| 摘要 |
PROBLEM TO BE SOLVED: To obtain a food having no uncomfortable flavor specific to sugar alcohols without decreasing the flavor of the food itself by adding sugar alcohols and polyphenols to the food. SOLUTION: Polyphenols obtd. from tea such as green tea, black tea and oolong tea or from apples or persimmons preferably by 0.3 to 30ppm and sugar alcohols are added to a food such as frozen fish pastes and egg products. Then the food is preferably dried, heated or frozen. The amt. of polyphenols in the polyphenol-contg. material is preferably >=35%. |
