| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for improving the flavor/quality of a food and preventing the deterioration of flavor/quality with time during food storage.SOLUTION: A method is for generating a fructose condensate by heating a fructose solution or a sugar solution containing fructose to produce a fructose condensate. The fructose condensate contains fructobiose with a molecular weight of 365 as a main component. The fructose condensate has a low degree of pigmentation, which is 0.09 or less measured as the absorbance at 480 nm wavelength of a 5 w/w% aqueous solution thereof and is 0.09 or less measured as the absorbance at 420 nm wavelength of a 30 w/w% aqueous solution thereof. In a method for improving the flavor/quality of a food, the fructose condensate is subjected to direct addition (including adhesion) to a food in an amount of 0.001-3.0 w/w% as a fructobiose without decolorization/purification of the fructose condensate.SELECTED DRAWING: Figure 1 |
