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Bitterness Inhibitor

A bitterness inhibitor and bitterness technology, applied in the field of bitterness inhibitors, can solve the problem of damaging food flavor and achieve the effect of reducing bitterness

Active Publication Date: 2019-07-23
NAGAOKA PERFUMERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the plant extracts described in JP 2012-121869 A and the spices described in JP 2012-121868 A, even if the bitterness of catechins is reduced, the original flavor of the food may be impaired, and the Odor situation

Method used

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  • Bitterness Inhibitor
  • Bitterness Inhibitor
  • Bitterness Inhibitor

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0032] 0.4 g of isobutyl angelic acid was diluted with hydrous ethanol (concentration of ethanol: 60% by mass) to make the total amount 1000 g. The concentration of isobutyl angelate contained in the obtained solution was 400 mass ppm.

preparation example 2

[0034] 1.25 g of Roman chamomile essential oils were diluted with hydrous ethanol (concentration of ethanol: 60% by mass) to make the total amount 1000 g. The angelic acid ester contained in the Roman chamomile essential oil used was as follows, and 32.9 mass % of angelic acid ester was contained in the Roman chamomile essential oil. The concentration of angelic acid ester contained in the obtained solution was about 411 mass ppm (isobutyl angelic acid: about 356 mass ppm).

[0035] Propyl angelate: 2.9% by mass

[0036] Isobutyl angelate: 28.5% by mass

[0037] Angelic acid 2-methyl-2-butyl ester: 1.5% by mass

[0038] Butyl angelate: trace amount

[0039] Tert-butyl angelate: trace amount

Embodiment 1

[0040] (Example 1: Bitterness suppression of beer)

[0041] The solution obtained in Preparation Example 1 was added in a ratio of 0.15% by mass to beer commercially available at home and abroad. The concentration of isobutyl angelate added to beer was 0.6 mass ppm. The bitterness of the beer to which isobutyl angelic acid was added was evaluated by the following method. The results are shown in Table 1.

[0042] Ask seven panelists (one each for men in their 20s, 30s, 40s, 50s, and 60s, and one each for women in their 20s and 30s) to taste beer (no Additions). Next, 7 panelists were asked to fully wash the inside of the mouth, and to drink beer (supplemented product) added with isobutyl angelate. The additive-free product and the additive product were compared, and whether or not the bitterness of the additive product was improved was evaluated according to the following criteria. When the total score of 7 panelists is 10 points or more, it evaluated that bitterness impr...

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PUM

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Abstract

The bitterness inhibitor of the present invention contains isobutyl angelate as an active ingredient, and suppresses the bitterness derived from at least one food material selected from the group consisting of citrus, coffee, tea, cocoa, and hops; L-Leucine, L-Isoleucine, L-Valine, L-Tryptophan, L-Phenylalanine, L-Alanine, Glycine, L-Proline, Coptis Rhizoma, Phellodendron Phellodendron, Bitterness of at least one bitter component in the group consisting of Dangyao, herb, rhubarb, and gentian.

Description

technical field [0001] The present invention relates to a bitterness inhibitor, a bitterness-reduced food and beverage, and a method for suppressing bitterness of the food and drink. Background technique [0002] Examples of the basic taste sensed upon ingestion of food or drink include sweetness, sourness, saltiness, bitterness, and umami. Through the combination of the five flavors, the flavor of food and drink can be brewed. [0003] For example, when the harmony of their combination breaks down, a specific taste is produced, giving an unpleasant feeling when ingesting dietary food. Especially when the bitter taste spreads in the mouth, most people will feel uncomfortable. Therefore, methods for suppressing or masking bitterness have been reported (for example, JP-A-2015-19655, JP-A-2011-15632, JP-A-2012-121869, and JP-A-2012-121868) . [0004] JP-A-2015-19655 describes the use of a yeast extract containing peptides, RNA, and free amino acids for bitterness suppressio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A61K47/14
CPCA61K47/14A23L5/27A23F3/405A23F5/465A23G1/32A23G1/56A23L2/56A23L27/2024A23L27/86C12C5/02C12G3/06A23V2002/00
Inventor 桥本清二东主祐泷本龙昇户张纯司平田望
Owner NAGAOKA PERFUMERY