Unlock instant, AI-driven research and patent intelligence for your innovation.
Food products containing a fruit component
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A food and fruit technology, applied in the field of food containing fruit components, can solve the problem of not being able to obtain physical sensations
Inactive Publication Date: 2006-12-06
TAKASAGO INTERNATIONAL CORPORATION
View PDF3 Cites 16 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
As a result, there was a problem of not being able to obtain a pleasant body sensation due to the bitterness produced by menthol
Moreover, it has not been described in the previous literature that a fruit juice-containing food such as a fruit juice containing food without the influence of heavy sweetness residue caused by a sweetening base added thereto is obtained by using menthol and a menthyl ester of an organic acid at the same time. drinks
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment
[0112] Hereinafter, the present invention is specifically described based on Examples and Comparative Examples, however, they are not intended to limit the present invention in any way, and they may be changed without departing from the scope of the present invention.
[0113] In addition, in the following sensory evaluations, all evaluations were performed by a group of 10 people consisting of 5 males and 5 females in their twenties. The results are expressed as their mean values.
[0114] Embodiment 1 and comparative examples 1~4 (orange juice drink)
[0115] Prepare Juice Drinks
[0116] The formulation components will be mixed and dissolved according to the formulation in Table 1 below, and the resulting materials will be heat sterilized at 90°C. After that, the materials were filled into cans and then cooled to prepare 1000 parts by mass of each of orange juice drinks used in Examples 1-(1) to 1-(7) and Comparative Examples 1 to 4. In addition, menthol was used as the ...
Embodiment 3
[0161] Embodiment 3 (apple juice drink)
[0162] The formulation components according to the formulation in Table 6 below were mixed and dissolved, and the resulting material was heat sterilized at 90°C. After that, the material was filled into a can followed by cooling to prepare 1000 parts by mass of an apple juice drink. The fruit juice drink obtained in this way has a refreshing feeling, and has no heavy sweetness when drinking and no heavy sweet aftertaste after drinking.
[0163] formula
Embodiment 4
[0164] Embodiment 4 (carbonated beverage)
[0165] To the formulation in Table 7 below, 60 parts by mass of purified water was added, followed by mixing and dissolving the resulting materials to prepare peach juice syrup. To 6 parts by mass of this syrup was added 4 parts by mass of carbonated water to prepare a carbonated drink. The carbonated beverage obtained in this way has a refreshing feeling, neither heavy sweetness when drinking nor heavy sweet aftertaste after drinking.
[0166] formula
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
A fruit juice-containing food product containing following components (a) and (b) in addition to a fruit component and a base having sweetness; and a method for reinforcing a flavor of a fruit juice-containing food product. (a) one or more refreshing feeling substances selected from the group consisting of menthol, menthone, camphor, pulegol, isopulegol, pulegone, cineol, mint oil, peppermint oil, spearmint oil, eucalyptus oil, and fractions there of. (b) one or more cool feeling substances selected from the group consisting of 3-l-menthoxypropane-1,2-diol, N-ethyl-p-menthane-3-carboxamide, 3-l-menthoxy-2-methylpropane-1,2-diol, p-menthane-3,8-diol, 2-l-menthoxyethane-1-ol, 3-l-menthoxypropane-1-ol, 4-l-menthoxybutane-1-ol, cyclic carboxamides, acyclic carboxamides,N,2,3-trimethyl-2-isopropyl butanamide, a menthoxy alkanol (alkyl group having 2 to 6 carbons), a menthoxy alkyl ether (alkyl group having 1 to 6 carbons), and a menthoxy alkanediol (alkyl group having 3 to 6 carbons).
Description
technical field [0001] The present invention relates to a fruit-containing component food with a sweetened base, hereinafter referred to as "juice-containing food", which does not have the heavy sweetness caused by the sweetened base, and provides both at the time of ingestion and after ingestion. Refreshing sensation and high palate acceptability. Background technique [0002] As products containing fruit juice foods, various products are known, which include: fruit juice drinks such as soft drinks and alcoholic drinks; fruit confectionary products such as candy, chewing gum and chocolate; fruit dairy products such as milk products, milk drinks, yogurt, sherbet or Ice cream, they are widely present in the market. In these juice-containing foods, base agents such as sorbitol, glycerin, propylene glycol, sodium saccharin, aspartame, xylose, maltose, glucose, sucrose, maltitol, erythritol, Xylitol, sucralose, glycyrrhizin, dipotassium glycyrrhizinate, stevia, fructooligosacc...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More 
