Flavor-retention agent

a technology of flavor retention agent and flavor, applied in the field of agents, can solve the problems of deterioration or loss of flavor characteristics, deterioration of food taste, added flavors, etc., and achieve the effect of easy mixing, and excellent ability to prevent deterioration of flavors

Inactive Publication Date: 2007-12-13
TAKASAGO INTERNATIONAL CORPORATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a flavor-retention agent that is safe for the environment and human body, and has excellent ability to prevent deterioration of flavors. The agent can be easily mixed with foods without separating or impairing their taste and appearance. The invention is based on the finding that a component obtained through extraction from a potato plant can effectively prevent flavor deterioration. The invention provides a flavor-retention agent containing a vegetable extract obtained from a potato plant, which can be obtained through extraction using organic solvent or water.

Problems solved by technology

Organic substances such as oils and fats have long been known to be denatured by oxidation or heat, resulting in deterioration or loss of the traits of the substances.
However, a drawback has been pointed out, in that the added flavors deteriorate during production, processing, or storage of foods, entailing deterioration of taste of the foods.
However, BHT and α-tocopherol exhibit poor ability to prevent deterioration of flavors, and addition of ascorbic acid to some foods causes browning.
In the former case, a large amount of chlorogenic acid must be used, and the amounts of components having unfavorable odors increase.
In addition to these disadvantages, chlorogenic acid thermally decomposes, and in some cases, it imparts a certain disagreeable taste to the foods to which it has been added.
In the latter case, a problematically large amount of the flavor-retention agent must be used in order to attain satisfactory retention of flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0050] A dried form of potato tubers (100 g) was pulverized by means of a mill, and ethanol (1,000 ml) was added to the pulverized matter. The resultant mixture was refluxed for 3 hours, and the ethanol phase was separated. The ethanol phase was concentrated to solid, and additional ethanol was added to the solid for dissolution, to thereby prepare an extract. The yield of the extract (as reduced to solid, based on the dried potato product) was found to be 1.5 wt. %.

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Abstract

The invention provides a flavor-retention agent which is harmless to the environment and the human body and exhibits excellent ability to prevent deterioration of flavors. The flavor-retention agent contains an active ingredient which is obtained by subjecting a raw material such as leaves and / or tubers of a potato plant to extraction.

Description

BACKGROUND OF THE INVENTION [0001] 1. Field of the Invention [0002] The present invention provides an agent for preventing deterioration of perfumes, fragrances, flavors, etc. (hereinafter these are collectively called flavors, and the agent is referred to as a flavor-retention agent) obtained from natural materials, inter alia, a potato plant. More particularly, the present invention relates to a flavor-retention agent for effectively preventing deterioration of flavors for use in foods. [0003] 2. Background Art [0004] Organic substances such as oils and fats have long been known to be denatured by oxidation or heat, resulting in deterioration or loss of the traits of the substances. For prevention of denaturation of these substances, a number of anti-oxidants have been produced and reported. Among them, BHT, ascorbic acid, tocopherol compounds, and other substances are widely used, in view of their excellent anti-oxidation properties. Particularly, anti-oxidants formed of substanc...

Claims

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Application Information

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Patent Type & AuthorityApplications(United States)
IPC IPC(8): A23L1/00A23D7/00A23L1/221A23L2/04C11B5/00A23L27/00A23L27/10C11B9/00
CPCA23L1/221A23L1/22008A23L27/70A23L27/10
InventorHIRAMOTO, TADAHIROSAIKI, KENJISAKAMOTO, KAZUMASAMASUMURA, SATOSHISHIMIZU, TORUYAMASHITA, TOMOYAYANAKA, FUMIHIROSAIMA, TOSHINORI
OwnerTAKASAGO INTERNATIONAL CORPORATION