Agarobiose-containing composition

Abstract

A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness.

1 . A drink containing a liquid agar and having improved fluidity, wherein the liquid agar is produced by a process comprising dissolving a raw material agar and changing the temperature of the resulting solution across the solidifying point temperature of the agar while forcibly stirring.  
   
   
       2 . The drink containing a liquid agar and having improved fluidity according to  claim 1 , which has thick texture and leaves little aftertaste.  
   
   
       3 . The drink containing a liquid agar and having improved fluidity according to  claim 1 , wherein the solidifying point temperature is 35 to 45° C.  
   
   
       4 . The drink containing a liquid agar and having improved fluidity according to  claim 1 , wherein the concentration of the raw material agar in the drink containing a liquid agar is 0.01 to 1.0% (w/v).  
   
   
       5 . The drink containing a liquid agar and having improved fluidity according to  claim 3 , wherein the concentration of the raw material agar in the drink containing a liquid agar is 0.01 to 1.0% (w/v).  
   
   
       6 . The drink containing a liquid agar and having improved fluidity according to  claim 5 , which has viscosity of 5 to 300 cps.  
   
   
       7 . The drink containing a liquid agar and having improved fluidity according to  claim 4 , which has viscosity of 5 to 300 cps.  
   
   
       8 . The drink containing a liquid agar and having improved fluidity according to  claim 3 , which has viscosity of 5 to 300 cps.  
   
   
       9 . The drink containing a liquid agar and having improved fluidity according to  claim 1 , which has viscosity of 5 to 300 cps.  
   
   
       10 . A method for producing a drink containing a liquid agar and having improved fluidity, the method comprising dissolving a raw material agar and changing the temperature of the resulting solution across the solidifying point temperature of the agar while forcibly stirring to obtain a liquid agar.  
   
   
       11 . The method according to  claim 10 , wherein the drink containing a liquid agar and having improved fluidity has thick texture and leaves little aftertaste.  
   
   
       12 . The method according to  claim 10 , wherein the solidifying point temperature is 35 to 45° C.  
   
   
       13 . The method according to  claim 12 , wherein the concentration of the raw material agar in the drink containing a liquid agar is 0.01 to 1.0% (w/v).  
   
   
       14 . The method according to  claim 10 , wherein the concentration of the raw material agar in the drink containing a liquid agar is 0.01 to 1.0% (w/v).  
   
   
       15 . The method according to  claim 14 , wherein the drink containing a liquid agar has viscosity of 5 to 300 cps.  
   
   
       16 . The method according to  claim 13 , wherein the drink containing a liquid agar has viscosity of 5 to 300 cps.  
   
   
       17 . The method according to  claim 12 , wherein the drink containing a liquid agar has viscosity of 5 to 300 cps.  
   
   
       18 . The method according to  claim 10 , wherein the drink containing a liquid agar has viscosity of 5 to 300 cps.