Apple taste enhancer and apple taste enhancer method

A taste enhancement, apple technology, applied in food science and other directions, can solve the problems of aroma quality, intensity difference, aroma reduction, etc., to achieve the effect of improving liking, enhancing sustainability, and improving commodity value

Active Publication Date: 2019-03-01
T HASEGAWA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the manufacture of these apple-flavored beverages, aroma reduction due to scattering and aroma change due to thermal deterioration may occur in the processing process; difference in strength
In addition, depending on the food, there are cases where the taste of apples is imparted even if natural apple ingredients are not used too much

Method used

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  • Apple taste enhancer and apple taste enhancer method
  • Apple taste enhancer and apple taste enhancer method
  • Apple taste enhancer and apple taste enhancer method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1: Addition of neral to apple juice

[0048] To commercially available apple juice (with no flavor added), add the neral solution [the ethanol dilution of neral (α type: β type = 4:6 (molar ratio))] at the concentration shown in Table 1, Evaluations were performed using 5 fully trained professionals. Table 1 shows the average evaluation results.

[0049]

[0050] As shown in Table 1, by adding an appropriate amount of geral to apple juice, compared with apple juice without adding geral, it is possible to impart or enhance the taste, sweetness, and flavor of apples. , Persistence of fragrance.

Embodiment 2

[0051] Embodiment 2: Add nokatone to apple juice

[0052] The nokatone solution (ethanol dilution of natural nokatone) at the concentration in Table 2 was added to commercially available apple juice (no flavor added), and evaluated by 5 fully trained professionals. The average evaluation results are shown in Table 2.

[0053]

[0054] As shown in Table 2, by adding an appropriate amount of nokatone to apple juice, compared with apple juice without adding nokatone, it can give or enhance the sense of flesh reminiscent of hard, crisp and sweet, and the taste of apple Sensation, diffusion of taste, persistence of fragrance.

Embodiment 3

[0055] Example 3: Addition studies to apple flavor flavors

[0056] As an apple-flavored flavor, a compounded flavor (reference product 1) containing the components shown in Table 3 below was prepared.

[0057] [table 3]

[0058] Apple Flavor Spice (Reference 1)

[0059] Compounding ingredients

Compounding amount (parts by mass)

Amyl acetate

12

Amyl Butyrate

8.5

Amyl valerate

28.5

ethyl acetate

12

ethyl heptanoate

3

Linalool

4.2

Geranyl acetate

10

95% ethanol

margin

total

1000

[0060] Add the amount of ethanol, orange aldehyde solution (diluted 2 ppm in 95% ethanol), nokadone solution (diluted 2 ppm in 95% ethanol) to the apple flavor flavor (reference product 1) in Table 3. Formed solution), prepare the apple taste flavor of comparative product and product of the present invention.

[0061] [Table 4]

[0062] Recipe for Blending Apple Flavor Spices

[0063] ...

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PUM

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Abstract

The invention relates to an apple flavor enhancement agent and an apple flavor enhancement method. A conventional apple flavor fragrance can fully reproduce top-level apple aroma to middle-level fruit aroma and fruit feeling, but pulp feeling of the apple and juicy pulp feeling that spreads in the mouth when gnawing the whole apple are lacked. A small amount of sinensal and / or nootkatone is added into apple flavor food and drink or apple flavor perfume, so that sweet pulp feeling as well as hard and crunchy pulp feeling when gnawing the apple which can not be reproduced in the prior art are accompanied, furthermore apple-like aroma and flavor can be reproduced and enhanced.

Description

technical field [0001] The present invention relates to an apple taste enhancer capable of imparting or even enhancing apple aroma and flavor, an apple-flavored food and drink and an apple flavor, and an apple flavor and an apple flavor enhancing method for an apple-flavored food and drink. Background technique [0002] Apples are Rosaceae ( Rosaceae ) Malus ( Malus ) is a medium / high woody deciduous fruit tree widely grown in northern temperate regions throughout the world. Introduced in Japan in the early Meiji period and cultivated mainly in Aomori and Nagano, it is still one of the fruits with high palatability. Apples are not only eaten raw, but also in various forms such as juice, pulp slices, and pulp preserves, and are widely used in various apple-flavored beverages and foods such as apple juice, apple jam, and apple pie. In the manufacture of these apple-flavored beverages, aroma reduction due to scattering and aroma change due to thermal deterioration may occur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/18A23L2/52
CPCA23L2/52
Inventor 山田晴久藤田怜吉田哲也
Owner T HASEGAWA CO LTD
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