| 摘要 |
PURPOSE:To prevent the lowering of the sweetness of ''Shibire kuzu-ukon'' (a sweetener obtained from the fruits of a vegetable of Maranta arundianacea family) with heat, by adding gum guaiac, karaya gum and/or mucous substance of red algae to the sweetener. CONSTITUTION:''Shibire kuzu-ukon'' sweetener is mixed with 1/20-50 times, pref. 1/10-10 times weight of gum guaiac, karaya gum and/or mucous substance of red algae such as carrageenan, agar, furcellaran, etc. For example, 5pts. of powdered ''shibire Kuzu-ukon'' fruit is mixed with 50pts. of gum guaiac, and one part of the mixture is heated in 99pts. of water at 100 deg.C for 30min without causing the lowering of the sweetness. As another example, a mixture of 5pts. of agar and 5pts. of extracted and purified ''shibire kuzu-ukon'' fruit is heated in 99.9pts. of water at 120 deg.C for 20min without causing the lowering of the sweetness. |
