Chlorella essence-containing material
A technology of chlorella extract and grains, which is applied in food science, food ingredients as taste improvers, etc., can solve the problems of difficult preservation, storage, perishable beverage or food additives, etc., and achieves mellow taste increase, aroma The effect of increasing or shortening the manufacturing process
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Example Embodiment
[0061] [Taste Sensory Test of Example 1]
[0062] Using Example 1, a taste sensory test based on the 2-point preference method was conducted. Using 12 subjects (9 males and 3 females), let them compare the food prepared by adding Example 1 (0.13 to 0.40% by weight) to the food without addition to each food prepared, and Respond to the corresponding evaluation items. The results are shown in Table 1.
[0063] [Table 1]
[0064]
[0065] Note): The value in () is the added amount (wt%) of Example 1 relative to the total amount of each food
[0066] As shown in Table 1, the present invention differs depending on the type of food, but it is obvious that it has the effect of suppressing sourness, generating mildness or mellowness, and enhancing the freshness. In this way, the following result was obtained, that is, since it is considered to have an effect of improving taste, most subjects like to add it.
[0067] Using Example 1, a taste sensory test based on the scoring method was perfo...
Example Embodiment
[0094] [Taste Sensory Test of Example 2]
[0095] Using Example 2, a taste sensory test based on the 2-point preference method was performed. Using 12 subjects (9 males and 3 females), the food prepared in Example 1 (0.13 wt% to 0.40 wt%) was added to each food prepared and the food without addition was compared and asked to answer Corresponding evaluation items. The results are shown in Table 6.
[0096] [Table 6]
[0097]
[0098] Note) The numerical value in () is the total amount (% by weight) added to each food in Example 2.
[0099] As shown in Table 6, the present invention differs depending on the type of food, but it is obvious that it has the effects of suppressing sourness, generating mildness, and enhancing the freshness. In this way, the following result was obtained, that is, since it is considered to have an effect of improving taste, most subjects like to add it.
[0100] Using Example 2, a taste sensory test based on the scoring method was performed. Using 6 subjec...
Example Embodiment
[0106] [Taste Sensory Test of Example 3]
[0107] Using Example 3, a taste sensory test based on the scoring method was performed. Six test subjects (1 male and 5 females) were used to compare the food prepared by adding Example 3 (0.13 to 0.40% by weight) to the food prepared without addition.
[0108] 0 points are not added, and each evaluation item is divided into 7 stages from strong (+3 points) to weak (-3 points), and the average value of the obtained evaluation results is taken. The results are shown in Table 8.
[0109] [Table 8]
[0110]
[0111] Note) The numerical value in () is the total amount (% by weight) added to each food in Example 3.
[0112] As shown in Table 8, it is obvious that the present invention has the effect of improving the deliciousness of all different foods and producing mildness. Among them, as shown by the cereal vinegar, the present invention remarkably exhibits the effect of suppressing sourness, and can be highly recommended to consumers.
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