| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for stabilizing fructooligosaccharide falling with Yacon by which decomposition of FOS (fructooligosaccharide) is suppressed so as not to cause a blackening or browning phenomenon in a secondary processing without heating treatment limiting the range of commercialization of food within specific products, or using any chemical agents or additives: and to provide a method for producing fructooligosaccharide-stabilized food material comprising using Yacon tuberous roots to produce food material having stabilized color tone and applicable to commercialization. <P>SOLUTION: The method for stabilizing fructooligosaccharide falling with Yacon via apiose Americana comprises the following process: storing a tuberous root part of Yacon in cold water at about 1-10°C for a short period of time to suppress activity of oxidation enzyme attaching to the Yacon; steaming a tuberous root part of apiose Americana to make it edible followed by mixing both of the root parts together; crushing and mixing them into a pasty or gelling state so as to suppress decomposition of the fructooligosaccharide in the Yacon to stabilize the fructooligosaccharide in the Yacon via the apiose Americana so that food material such as health supplement is produced. It is preferable that a mixing ratio of the Yacon and the apiose Americana is within 90:10 to 50:50 in a weight percentage. <P>COPYRIGHT: (C)2007,JPO&INPIT |
