Method of preventing flavor component from degradation

A technology for flavor components and degrading agents, applied in the fields of tea extraction, food science, food preservation, etc., can solve the problems of insufficient effect and practicability, damaged food appearance, unstable emulsification, etc.

Inactive Publication Date: 2005-12-21
TAIYO KAGAKU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When anti-oily oxidants such as tocopherol are used in water-based foods, it is usually necessary to form an oily emulsion in water or polyols, but the emulsification in water or polyols is unstable, and is affected by spices, flavonoids, and catechins. etc., the separation of tocopherol occurs, and the appearance of food is damaged.
Therefore, although various methods have been adopted as an anti-deterioration agent for fragrance, there are almost no substances with sufficient effect and practicality so far, and further development is required.

Method used

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  • Method of preventing flavor component from degradation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-1

[0094] Add 2 g of neopentyltriol-myristate (produced by Sun Chemical Co., Ltd., HLB value 14, polyglycerol composition) as polyglycerol fatty acid ester to 95 g of glycerin (manufactured by NOF Co., Ltd.) as a polyol. Contain 45% neopentyltriol) and 2g ferulic acid (the content of ferulic acid is more than 98%, produced by Tsukino Food Industry Co., Ltd.), heated to 65°C for dissolution. Take 1 g of extracted tocopherol (manufactured by Tama Biochemical Co., Ltd., d-δ-tocopherol content is 86%) as the oil phase, add it to the polyol, and use it in a homogenizer (manufactured by Tokuji Kagaku Kogyo Co., Ltd.) ) to emulsify at a speed of 7000rpm to obtain the anti-deterioration agent of product 1 of the present invention.

Embodiment 1-2

[0096] Add 2 g of neopentyltriol-myristate (produced by Sun Chemical Co., Ltd., HLB value 14, polyglycerol composition) as polyglycerol fatty acid ester to 95 g of glycerin (manufactured by NOF Co., Ltd.) as a polyol. 45% of neopentyltriol), 1g of ferulic acid (the content of ferulic acid is more than 98%, produced by Tsukino Food Industry Co., Ltd.), and 1g of green tea extract (trade name: Sunfenon BG, catechins The content is 70%, produced by Taiyang Chemical Co., Ltd.), heated to 65°C to dissolve. Take 1 g of extracted tocopherol (manufactured by Tama Biochemical Co., Ltd., with a δ-tocopherol content of 86%) as the oil phase, add it to the polyol, and use Make it emulsify with the rotating speed of 7000rpm, obtain the anti-deterioration agent of product 2 of the present invention.

Embodiment 1-3

[0098] Add 2 g of neopentyltriol-myristate (produced by Sun Chemical Co., Ltd., HLB value is 13) as polyglycerol fatty acid ester to 95 g of glycerin (manufactured by NOF Co., Ltd.) as polyhydric alcohol, polyglycerol composition 15% of neopentyltriol), 1g of ferulic acid (the content of ferulic acid is more than 98%, produced by Tsukino Food Industry Co., Ltd.), and 1g of green tea extract (trade name: Sunfenon BG, catechins The content is 70%, produced by Taiyang Chemical Co., Ltd.), heated to 65°C to dissolve. Take 1 g of extracted tocopherol (manufactured by Tama Biochemical Co., Ltd., with a δ-tocopherol content of 86%) as the oil phase, add it to the polyol, and use Make it emulsify with the rotating speed of 7000rpm, obtain the anti-deterioration agent of product 3 of the present invention.

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Abstract

PROBLEM TO BE SOLVED: To provide an agent for suppressing the deterioration of a flavor component in a food caused by external factors such as heat, oxygen and light to change the flavor to an undesirable state during the processing or storage of the food and keep the flavor component constituting an important factor to characterize the food. SOLUTION: The deterioration preventing agent of a flavor component contains ferulic acid and an extracted tocopherol containing ≥45 wt.% d-δ-tocopherol based on the total tocopherol. The agent takes the form of an oil emulsion in water and / or a polyhydric alcohol and produced by using a polyglycerol fatty acid ester. COPYRIGHT: (C)2004,JPO

Description

technical field [0001] The present invention relates to an anti-deterioration agent for aroma components (hereinafter sometimes simply referred to as an anti-deterioration agent), a food-drink flavor and a food-drink containing the same. Background technique [0002] Fragrance is a very important component for food and beverages, and it is a substance that gives food characteristics, but it is also a component that tends to deteriorate over time due to various factors in processing, distribution, and storage. There are many reasons for the deterioration of aroma components. During the processing steps such as sterilization, or the distribution, storage, and sales of beverages and foods, they are significantly deteriorated by the influence of heat, oxygen, and light, etc., and produce odors and degrade the quality. In addition, in recent years, with the popularization of beverages in transparent or translucent plastic containers and food in transparent bags, as well as sales ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/44A23F3/16A23L3/3508A23L3/3544A23L27/00
Inventor 稻叶悦子中村武嗣柳正明
Owner TAIYO KAGAKU CO LTD
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