BASE TASTE IMPROVEMENT METHOD OF CARROT-CONTAINING BEVERAGE, CARROT-CONTAINING BEVERAGE AND MANUFACTURING METHOD THEREFOR AND CARROT FINE ARTICLE

摘要

PROBLEM TO BE SOLVED: To achieve both of securing sweetness and long lasting of umami in a carrot-containing beverage.;SOLUTION: It is found that (1) particles in beverage has effect on feeling by tongue and (2) degree of micronizing of raw materials and blended amount thereof determines a status of particles. In other words, constitutions of the base taste improvement method of a carrot-containing beverage are [A] centrifugal deposition amount (%), [B] cumulative 50% particle diameter (D50) (μm) and [C] cumulative 90% particle diameter (D90) (μm) and long lasting of umami is improved thereby. In the method, relationship of [A], [B] and [C] is [B]≤-51.0[A]+1889.8 and [C]≤-104.3[A]+3753.1, wherein [A]≥5 in each formula.;SELECTED DRAWING: Figure 2;COPYRIGHT: (C)2017,JPO&INPIT