| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a means capable of improving freeze tolerance of food and drink, suppressing for instance production/growth of ice crystal to be produced when freezing the food and drink, and suppressing the sponge-like condition of the food and drink, getting out of shape, syneresis and the decrease of palate feeling each caused when thawing after freezing the food and drink. <P>SOLUTION: This means is based on new knowledge that a sugar composition containing a tri- or tetra-saccharide having a branch structure has an effect improving freeze tolerance of vegetable processed food and drink and egg processed food and drink. The sugar composition includes all that contain the tri- or tetra-saccharide having a branch structure, and have freeze tolerance improving effect. There is a case where the composition contains only the tri- or tetra-saccharide having one kind of branch structure as a single component, and besides there is a case where the composition contains a plurality of the tri- or tetra-saccharide having a branch structure. <P>COPYRIGHT: (C)2007,JPO&INPIT |
