COMPOSITIONS FOR FOODS, PROCESS FOR PRODUCING THE SAME, AND FUNCTIONAL FOODS AND DRINKS CONTAINING THE SAME

摘要

Cassis anthocyanin-containing compositions for foods characterized by containing from 1 to 25 % by weight of cassis anthocyanin on the basis of solid matters; a process for producing a cassis anthocyanin-containing composition for foods characterized by purifying and concentrating cassis juice employed as a starting material by using a charged reverse osmotic membrane; functional foods and drinks characterized by containing the above compositions for foods; and the above-described compositions for foods and t he above-described functional foods and drinks having a function of improving blood fluidity and/or a function of lowering blood pressure. The conventiona l cassis anthocyanin compositions have a low cassis anthocyanin content, a strong acidity and a poor stability, which makes them unsuitable as food additives. However, the production process as described above makes it possible to provide cassis anthocyanin-containing compositions for foods whi ch have a high cassis anthocyanin content, an adequate acidity and a high stability, and can be added to foods and drinks. Moreover, functional foods and drinks containing these compositions, which have a function of improving blood fluidity and/or a function of lowering blood pressure, can be provided .