Flavor-improving agent for foods and drinks

A technology for flavor modifiers and food products, which is applied in the directions of food ingredients as odor modifiers, food preparation, food ingredients containing natural extracts, etc. , the effect of cheap manufacturing

Active Publication Date: 2009-12-23
ARKRAY INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also, if the flavor improver itself has a unique smell, depending on the amount added, it may conversely damage the flavor of the food
In addition, even if there is no problem with safety, these flavor improvers are often used not as food but as food additives

Method used

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  • Flavor-improving agent for foods and drinks
  • Flavor-improving agent for foods and drinks
  • Flavor-improving agent for foods and drinks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The flavor improver of the present invention was added to a collagen drink, and the suppression of flavor changes due to heat and storage was confirmed.

[0047] Preparation of flavor improvers

[0048] The dried materials of each of the chrysanthemum (capitata), the three white grass (aerial part), the hawthorn sharp (fruit), and the grape (leaf) were mixed in an equal amount (weight). The plant extract of the dried mixture was extracted by immersing the dried mixture (100 g) in purified water (10 L) at about 80°C for about 5 hours. The extract was filtered to remove the residue, and the filtrate (about 10 kg) was recovered. The filtrate was further dried, and the solvent (purified water) was removed to obtain 20 g of powder. The powder is mixed with excipients (dextrin, starch, calcium stearate, silicon dioxide, caramel color, titanium dioxide, soybean-derived lecithin) to prepare a solid flavor improver.

[0049] Preparation of collagen drink

[0050] A colla...

Embodiment 2

[0073] The flavor improving agent of this invention was applied to fish, and the flavor was confirmed. In addition, the flavor improver prepared in the aforementioned Example 1 was used.

[0074] Confirmation of flavor change

[0075] (1) Immerse in flavor improver before heating

[0076] The aforementioned flavor improving agent was dissolved in water so that the concentration thereof was 1% (w / v) to prepare a flavor improving agent solution. At room temperature of 20° C. for 10 minutes, scallop (dried fish) and anchovy (fresh fish) were immersed in the aforementioned flavor improving agent solution, respectively. After dipping, drain the fish and grill on the grill for 10 minutes. This was taken as Example 2-1. In addition, the fish immersed in water instead of the flavor improving agent solution was similarly processed and grilled. This was taken as Comparative Example 2-1. Then, the flavor of these fish was confirmed. In addition, as shown below, the evaluation of...

Embodiment 3

[0092] The flavor improving agent of this invention was added to the rice bran pickle, and the flavor was confirmed. And the flavor improver prepared in the said Example 1 was used.

[0093] Confirmation of flavor change

[0094] (1) Add flavor improver to rice bran

[0095]The aforementioned flavor improver was mixed with rice bran to a concentration of 1% (w / v). The cucumbers were pickled in the rice bran and left at 10°C for 7 days. After standing, take out the cucumber from the rice bran, wash it with water, and check the flavor. This was taken as Example 3-1. In addition, cucumbers were pickled in rice bran to which no flavor improving agent was added, and the flavor was confirmed in the same manner. This was taken as Comparative Example 3-1. In addition, as shown below, the evaluation of the flavor of the rice bran pickle of Example 3-1 was performed by comparison with Comparative Example 3-1 (control).

[0096] (2) Immersion in flavor improver after production ...

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Abstract

It is intended to provide a flavor-improving agent with the use of a starting material that has been taken as a food which can regulate a characteristic smell of a food or a drink. Namely, a composition containing an extract of at least a plant selected from the group consisting of a plant belonging to the genus Crataegus, family Rosaceae, a plant belonging to the genusHouttuynia, family Saururaceae, a plant belonging to the genus Vitis, family Vitaceae, a plant belonging to the genus Anthemis, family Compositae and a plant belonging to the genus Matricaria, family Compositae is provided as aflavor-improving agent for foods and drinks. Either one or two or more kinds of the above-described extracts may be used. As a specific example, it is preferable to use a mixture consisting of the extracts of four kinds of plants as described above.

Description

technical field [0001] The present invention relates to a flavor improver for food and drink products. Background technique [0002] For example, food and beverages may have an odor peculiar to a raw material, or a peculiar odor may be generated in a manufacturing process, a preservation process, a cooking process, or the like. Since odor is one of the factors affecting the flavor of food and drink while affecting the taste, food texture, etc., a flavor improver has been developed for food and drink whose flavor is impaired by odor. As said flavor improver, the improver which suppresses the odor of food-drinks by masking an odor, for example is known. [0003] As the flavor improver, for example, there are the following reports. First, fragrances are mentioned. By adding a flavor to food-drinks and adding flavor, the smell which impairs the flavor can be masked, and the flavor of food-drinks can be improved. Examples of fragrances include methyl anthranilate, acetophenon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/20A23L1/325A23B7/10A23L27/10A23L11/00A23L17/00A23L27/00
CPCA23L2/56A23V2002/00A23L1/22091A23L1/221A23L1/222A23L27/10A23L27/12A23L27/88A23V2200/15A23V2250/21
Inventor 八木雅之齐藤优子
Owner ARKRAY INC
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