Bitterness-improving agent for bitter food and beverages and astringency-improving agent for astringent food and beverages

A technology for improving agents and food and beverage products, applied in the field of bitter taste improving agents and astringent taste improving agents, can solve the problems of increased astringency and unsatisfactory fragrance and the like

Inactive Publication Date: 2012-07-18
T HASEGAWA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if it contains a large amount of polyphenols, the astringency will increase, and it may not be satisfactory in terms of fragrance

Method used

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  • Bitterness-improving agent for bitter food and beverages and astringency-improving agent for astringent food and beverages
  • Bitterness-improving agent for bitter food and beverages and astringency-improving agent for astringent food and beverages
  • Bitterness-improving agent for bitter food and beverages and astringency-improving agent for astringent food and beverages

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 (covering of the bitterness of carbonated water)

[0043] According to the concentration shown in the following table 1, add sedanolactone as the bitter taste improving agent (bitter taste masking agent) of the present invention to fully degassed pure water, then charge into carbon dioxide with the internal pressure of 294KPa in the bottle to obtain the present invention carbonated water.

[0044] flavor comparison

[0045] Table 1 shows the comparative evaluation of the flavor of carbonated water containing or not containing the product of the present invention by 10 professional evaluators.

[0046] Table 1 Bitterness evaluation of carbonated water

[0047]

[0048] Evaluation

[0049] A: The number of people who thought there was no difference from the case where no sedanolactone was added

[0050] B: The number of people who think that the bitterness is somewhat weakened

[0051] N: Number of people who hardly feel bitterness

[0052] Flavor Ju...

Embodiment 2

[0054] Example 2 (masking of the bitterness of grapefruit juice)

[0055] Grapefruit juice was obtained by adding 3-n-butylphthalide as the bitterness improving agent (bitterness masking agent) of the present invention to commercially available grapefruit juice at the concentrations shown in Table 2 below.

[0056] flavor comparison

[0057] Table 2 shows the comparative evaluation of the flavor of grapefruit juice containing or not containing the product of the present invention by 10 professional evaluators.

[0058] Table 2 Bitterness evaluation of grapefruit juice

[0059]

[0060] Evaluation

[0061] A: The number of people who thought there was no difference from the case where 3-n-butylphthalide was not added

[0062] B: The number of people who think that the bitterness is somewhat weakened

[0063] N: Number of people who hardly feel bitterness

[0064] Flavor Judgment: The number of people who judged the most suitable bitterness.

[0065] As shown in Table 2...

Embodiment 3

[0066] Embodiment 3 (masking of the bitterness of green tea beverage)

[0067] Add 5000g of warm water (containing 0.03% sodium ascorbate) at 60°C to 100g of green tea (Ercaicha) produced by the steaming method (heat treatment with steam) produced in China, and then extract for 5 minutes with occasional stirring. Then, solid-liquid separation was carried out with a filter cloth to obtain 4500 g of extract (B×0.6°). 0.04 g of tannase (manufactured by Kikkoman, 5000 U / g) was added to the extract. The resulting mixture was left standing at 40°C for 1 hour to decompose the gallic acid catechol into the non-gallic acid catechol (the gallic acid catechin has a strong astringent taste, while the non-gallic acid catechol has a strong bitter taste), and then heated at 90°C for 1 minute to inactivate the enzyme. After cooling to 20°C, the extract was adjusted to B×0.5° with ion-exchanged water to obtain a bitter green tea extract. A green tea drink was obtained by adding seltan lacto...

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PUM

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Abstract

Disclosed are a bitterness- and an astringency-improving agent for alleviating irritating bitterness and astringency of bitter and astringent-tasting food and beverages without adding flavor or aroma to the food and beverages unnecessarily. The bitterness- and astringency-improving agents for bitter and astringent-tasting food and beverages contain phthalides as an active ingredient. Phthalides are added to the food or beverage in an amount small enough that the phthalides are not perceived as an aroma, whereby unpleasant bitterness or astringency of various bitter- or astringent-tasting food and beverages is improved, and pleasant bitterness or astringency is increased or imparted.

Description

technical field [0001] The present invention relates to a bitterness improving agent for beverages and foods containing bitterness and an astringent taste improving agent for foods and beverages containing astringency, in particular, to using phthalides as active ingredients for improving the bitterness and astringency of beverages and foods containing bitterness. A bitterness improving agent and an astringency improving agent for improving the astringency of astringent food or beverages in a favorable direction. Background technique [0002] As foods and drinks having a bitter taste, for example, fruits such as grapefruit containing a bitter substance naringin, vegetables such as bitter melon, roasted extracts such as coffee, seasonings, chemicals such as peptides, and protein hydrolyzates are known to have bitter taste. For the reduction of the bitterness of drinks containing grapefruit juice or coffee, it is usually dealt with by adding various sweeteners, etc. For the re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23F3/16A23L1/221A23L2/00A23L2/02A23L27/20A23L27/10
CPCA23L1/22671A23L2/56A23L1/22083A23L27/2052A23L27/86
Inventor 黑林淑子中井節子久保田纪久枝
Owner T HASEGAWA CO LTD
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