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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

Inactive Publication Date: 2018-05-01
METAL COLOR CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although the chlorella extract exhibits the above-mentioned physiological activity, because it has a growth-promoting effect on bacteria, yeast, protozoa, etc., beverages or food additives containing the chlorella extract are perishable and difficult to obtain. save, keep

Method used

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  • Chlorella essence-containing material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] [Taste sensory test of embodiment 1]

[0062] Using Example 1, a taste sensory test based on the 2-point preference method was performed. Using 12 test subjects (9 males, 3 females), let them compare the food after adding Example 1 (0.13 to 0.40% by weight) to each food prepared and the food without adding it, and compare Respond to the corresponding evaluation items. The results are shown in Table 1.

[0063] [Table 1]

[0064]

[0065] Note): The value in () is the addition amount (weight %) of Example 1 relative to the total amount of each food

[0066] As shown in Table 1, although the present invention differs depending on the type of food, it is clear that it has the effect of suppressing sourness, producing mildness or mellowness, and enhancing umami. In this way, it was found that most of the test subjects liked the addition because it was considered to have an effect of improving the sense of taste.

[0067] Using Example 1, a taste sensory test based o...

Embodiment 2

[0094] [Taste sensory test of embodiment 2]

[0095] Using Example 2, a taste sensory test based on the 2-point preference method was carried out. Using 12 test subjects (9 males, 3 females), each prepared food was compared with food to which Example 1 (0.13% by weight to 0.40% by weight) was added and food without addition, and asked to answer corresponding evaluation items. The results are shown in Table 6.

[0096] [Table 6]

[0097]

[0098] Note) Numerical values ​​in parentheses are the addition amount (% by weight) of Example 2 to the total amount of each food.

[0099] As shown in Table 6, although the present invention differs depending on the type of food, it is clear that it has the effect of suppressing sourness, producing a mild feeling, and improving umami. In this way, it was found that most of the test subjects liked the addition because it was considered to have an effect of improving the sense of taste.

[0100] Using Example 2, a score-based taste se...

Embodiment 3

[0106] [Taste sensory test of embodiment 3]

[0107] Using Example 3, a taste sensory test based on the scoring method was conducted. Six test subjects (1 male, 5 females) were used, and the foods prepared by adding Example 3 (0.13 to 0.40% by weight) to each prepared food were compared with those without addition.

[0108] If there is no addition, the score is 0, and each evaluation item is divided into 7 stages of evaluation 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) Numerical values ​​in parentheses are the addition amount (% by weight) of Example 3 to the total amount of each food.

[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, the present invention remarkably exhibits the effect of suppressing s...

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Abstract

To provide a chlorella essence-containing material that uses taste modulating function of the chlorella essence. There is provided a chlorella essence-containing material obtained by impregnating grain with a chlorella essence and drying the mixture thereof; and the chlorella essence-containing material in which the grain is a grain powder, a roasted grain, or rice or flour. There is provided a chlorella essence-containing material obtained by impregnating dextrin with a chlorella essence and drying the mixture thereof; and the chlorella essence-containing material in which the dextrin is non-cyclic dextrin or cyclodextrin. There is provided a chlorella essence-containing material for use as a taste modulating agent for improving taste of a food product.

Description

technical field [0001] The present invention relates to a chlorella extract-containing body utilizing the taste improvement effect of the chlorella extract. Background technique [0002] The genus Chlorella is a green algae widely distributed on the earth from frigid to temperate regions. Its diameter is about 2 μm to 10 μm, and it is a spherical single-celled organism. Regarding the usefulness of chlorella, although various folk and academic citations have been made, it has been clarified that it has the following effects, namely, the effect of promoting the development of animals and microorganisms, the effect of plant auxin, and the cell activity in medicine Antioxidative effect, growth promoting effect, improving immune function, detoxification effect, anti-ulcer effect, etc. [0003] Moreover, there are proposals to use the active effect of this chlorella itself to manufacture health foods and the like to which chlorella is added. For example, Patent Document 1 disclo...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L27/00A23L7/10A23L29/30
CPCA23L7/10A23L27/88A23L29/35A23L33/00A23V2002/00A23V2200/16
Inventor 中岛祥雄梅田裕村上修诹访田宪
Owner METAL COLOR CO LTD
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