| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a technology for easily using olive oil as a functional food material in which a greater part of olive fruits are squeezed to an olive oil, on the other hand, an olive fruit juice for food processing is obtained, however, the olive fruit juice is obliged to have many restrictions for use as a processed product due to its peculiar astringent component. <P>SOLUTION: A fruit juice obtained from olive fruits is mixed with a saccharide containing maltosyltrehalose and an astringency by the astringent component is masked to find an effect of suppressing and reducing the astringent component characteristic of olive. An olive fruit juice syrup having a large amount of excellent functional components is provided so that possibility of producing many processed foods is derived. <P>COPYRIGHT: (C)2010,JPO&INPIT |
