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
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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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