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

一种饮食品、改良剂的技术，应用在苦味改良剂和涩味改良剂领域，能够解决香味无法令人满意、涩味增加等问题

Inactive Publication Date: 2015-04-15
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, in fully degassed pure water, add apigenin ethylene lactide as the bitter taste improving agent (bitter taste masking agent) of the present invention, 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] evaluate

[0049] A: The number of people who thought there was no difference from the case where apigenide was not 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] F...

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] evaluate

[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 produced by steaming green tea (heat treatment with steam) 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 gallic catechol into non-gallic catechol (gallic catechol has a strong astringent taste, while non-gallic 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 lactone as the taste improving agent (bitterness masking agent...

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PUM

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Abstract

[Object] To improve bitterness or astringency, for example, to reduce stimulative bitterness or astringency of bitter or astringent food and drink, without imparting unnecessary taste or aroma to the food and drink. [Solution] A bitterness- or astringency-improving agent for bitter or astringent food and drink includes phthalides as an active ingredient. Addition of a very small amount of phthalides that are not sensed as aroma to food and drink improves undesirable bitterness or astringency of various bitter or astringent food and drink products and enhances or provides pleasant bitterness or astringency.

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 Patents(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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