| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a charcoal-containing Ume (Japanese plum) flesh extract easy to eat. <P>SOLUTION: The charcoal-containing Ume flesh extract is obtained by incorporating 100 pts. mass of an Ume flesh extract with ≥5 pts. mass( preferably 5-30 pts. mass ) of charcoal powder group. In the extract, the charcoal powder group is preferably Bincho-tan (hard charcoal produced from Wakayama prefecture, Japan) powder group, ≥95% of which being preferably <10.0μm in particle size. Thereby, although the taste of the extract is otherwise very sour because it is based on acid components containing citric acid, incorporation of the charcoal powder group neutralizes the acid components since most of the charcoal powder group is alkaline, therefore mitigating the sourness of the extract and making its taste mellow. <P>COPYRIGHT: (C)2004,JPO&NCIPI |
