Enzymatic agent for lessening sugar in vegetable food or beverage

Abstract

To provide a technique for reducing a saccharide in a plant-base food or beverage. The technique provides an enzymatic agent for reducing a saccharide in a plant-base food or beverage, which contains a cyclodextrin-producing enzyme, and a plant-base food or beverage using the enzymatic agent for reducing a saccharide. The technique also provides a method for manufacturing a plant-base food or beverage, which includes a step of allowing a cyclodextrin-producing enzyme to act in a liquefaction process of a plant-base raw material, and a method for reducing a saccharide in a plant-base food or beverage, which includes a step of allowing a cyclodextrin-producing enzyme to act on a plant-base raw material.

Dependencies are inferred from the claim text.