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Taste improver for food and drink

A technology for improving agents and food products, which is applied to food ingredients as odor improving agents, food heat treatment, food science and other directions, can solve problems such as flavor reduction, aroma emission and flavor deterioration, and achieve simple and cheap preparation, state improvement, and balance. improved effect

Inactive Publication Date: 2020-10-27
T HASEGAWA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] These proposals have only achieved certain effects in terms of enhancing aroma, etc., but have failed to adequately deal with flavor reduction, aroma loss, and aroma deterioration caused by heat sterilization processes, etc.

Method used

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  • Taste improver for food and drink
  • Taste improver for food and drink
  • Taste improver for food and drink

Examples

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preparation example Construction

[0079] As a preparation method of cocoa extract, the extraction solvent is mainly water, and vitamin C or sodium ascorbate can be added to the water during extraction or the extract after extraction at about 0.01-5 mass% relative to the raw material of roasted cocoa beans. Antioxidants. In addition, if necessary, a polar organic solvent miscible with water, such as ethanol, glycerin, propylene glycol, and sorbitol, can be mixed and used in an amount in the range of 0.1 to 60% by mass relative to the entire solvent. . The amount of the solvent (water) used for extraction can be arbitrarily selected, and is usually 2-50 times the amount (mass) of the cocoa bean raw material, preferably 5-30 times the amount, more preferably 10-20 times the amount. The temperature and time of extraction can also be arbitrarily determined, and there is no particular limitation. Preferably, the extraction is performed at 10 to 100°C for 30 minutes to 12 hours, especially 1 to 2 hours. As an operat...

Embodiment 1

[0120] (1) Preparation method

[0121] Put 1000 g of roasted and crushed coffee beans (Colombia; L value 22) into 9000 g of water, sterilize at 80°C for 5 minutes, and cool to 45°C. 20g (2% relative to coffee beans) Cellulosin GM5 (registered trademark: galactomannan decomposing enzyme manufactured by HIB Corporation) and 20g (2% relative to coffee beans) Sumizyme (registered trademark: New Japan) Glucoamylase manufactured by Chemical Industry Co., Ltd.), after stirring for 15 minutes, the enzyme treatment was performed at 45°C for 16 hours. After enzymatic treatment, sterilize at 90°C for 10 minutes, then cool to 30°C, use a bleached cloth, and use a basket centrifuge to remove the coffee bean residue solids. Then, use No. 2 filter paper (made by ADVANTEC, reserved A suction filter pre-coated with 150 g of cellulose powder on a particle size of 5 μm, 20 cm, and suction filtration (vacuum 13.33 KPa) under a certain pressure, to obtain 7725 g of a clear extract. This extract was...

Embodiment 2

[0139] (1) Preparation method

[0140] 600 g of green tea (a product obtained by pulverizing the Yabukita variety of Yabukita from Shizuoka Prefecture with a mixer) was put into a solution in which 3.6 g of ascorbic acid was dissolved in 5400 g of soft water, sterilized at 80°C for 5 minutes, and cooled to 40°C. 6 g of tanninase (manufactured by Mitsubishi Chemical Foods Co., Ltd.: 500 U / g) was added thereto, and the mixture was stirred for 15 minutes. Then, 6 g of protease M (manufactured by Amano Enzyme: 5500 U / g) was added, and the enzyme treatment was performed at 40°C for 8 hours. After the enzyme treatment, sterilize at 90°C for 10 minutes, and then cool to 30°C. Use a bleached cloth to remove the solids of tea residues using a basket centrifuge. Then, use No. 2 filter paper (manufactured by ADVANTEC, retain particle size). It is a suction filter pre-coated with 100 g of cellulose powder on 5 μm, 16 cm, and suction filtration is performed under a certain pressure (vacuum d...

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Abstract

The subject of the present invention is to provide a taste-improving agent which can greatly enhance the taste of foods and beverages containing food materials such as tea, coffee, baked grains, cocoa, and fruits by adding a very small amount of the taste-improving agent. The material has a mellow taste, thick feeling, etc., and there is no miscellaneous taste, and the balance can be improved, and the state of the product can be improved, and it can be prepared easily and cheaply. The solution of the present invention is a taste-improving agent, which is a taste-improving agent for food and beverages. A heat-treated product obtained by performing a heat treatment for 10 minutes to 5 hours, and the raw material of the aforementioned food material is selected from unprocessed or processed products of the following raw materials selected from the group consisting of tea leaves, coffee beans, baked grains, cocoa beans and For fruit, the OD of the above-mentioned heat-treated product is measured in its dilution 680 The ratio (A / B) of the value (A) at the same time and the corresponding value (B) of the heat-treated product without pH adjustment was 0.88 or less.

Description

Technical field [0001] The present invention relates to a taste improving agent for food and drink. More specifically, it relates to a taste improving agent, which can be greatly enhanced by adding a very small amount of the taste improving agent to foods and beverages containing food materials such as tea, coffee, roasted grains, cocoa, and fruits The mellow taste and thick feeling of the material can improve the balance. Background technique [0002] With the enrichment of modern life, the westernization, diversification, and higher-grade of food have been promoted, and various processed foods affected by these have been produced. For example, roasted grains such as tea, coffee, barley tea, brown rice tea, etc. are filled into cans, PET bottles, etc., and provided as commodities in the form of container-packaged beverages. In addition, cocoa is used in cocoa beverages, cocoa-flavored or chocolate-flavored snacks, and fruits are used in various forms of fruit-flavored food and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10
CPCA23V2002/00A23V2200/15A23V2300/24A23L27/10A23L29/06A23L29/30
Inventor 中西紫乃园田纯宽村井弘二三角祯之丰田尚美
Owner T HASEGAWA CO LTD
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