Flavor improving agent

a technology of flavoring agent and flavor, which is applied in the direction of sugar derivates, biocide, esterified saccharide compounds, etc., can solve the problems of unacceptable for us, unfavorable taste, unfavorable taste, etc., and achieves excellent safety, suppresses unfavorable taste such as bitterness, harsh taste, and suppresses unfavorable taste. , the effect of enhancing favorable tas

Inactive Publication Date: 2011-07-07
TAKASAGO INTERNATIONAL CORPORATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0019]The flavor improving agent of the present invention can be produced by a simple procedure of adsorbing fruit juice or squeeze onto a synthetic resin adsorbent and then desorbing ingredients adsorbed on the synthetic resin adsorbent with a solvent, or of extracting fruit juice or squeeze with ethanol. In addition, as the starting material is fruit juice or squeeze, the flavor improving agent of the present invention is excellent in safety. The resulting flavor improving agent, therefore, can be used for a wide extent of products such as flavor compositions, foods and beverages, pharmaceutical products, oral care products, and the like to suppress their unfavorable tastes such as astringency, bitterness, and harsh taste. Further, the flavor improving agent can enhance favorable tastes such as improvement of a composite flavor of taste and smell, giving fruit-like feel and giving a richness. Thus, the flavor improving agent can be applied wider products and improve various kinds of flavor.

Problems solved by technology

Bitterness, astringency, harsh taste, and the like are generally received as unfavorable tastes in many cases.
Sourness is in some cases received as a favorable taste, but sourness with tongue-biting stimulus is received as an odd taste and is not acceptable for us.
However, with the method of using a cranberry fruit juice concentrate described above, the process for preparing the raw material is so complicated that the method involves a problem in view of production cost.
Also, with the method of using vicenin-2 as an active ingredient, an extent of the flavor-improving effect is limited, and a wider extent of the flavor-improving effect is demanded.
Further, with the method of using an extract of grape seeds or grape skins, its application is limited to improvement of flavor of protein foods, thus the method involving a problem that its application is limited.
The method of using a hesperidin glycoside or a mixture of hesperidin glycoside and hesperidin involves a problem that its flavor-improving effect is insufficient.
The method of compounding a berry described above involves a problem that kinds of flavor to be improved are limited.
The method of using a high-boiling point fraction obtained in a dewaxing treatment of a citrus cold press oil involves a problem that, since the flavor improving agent is an oil-soluble material, its application is limited.
However, these methods involve such problem as that foods to be used are limited, that the production process is complicated, or that the flavor-improving effect is insufficient.
However, it have not been confirmed that fruit juice components adsorbed on the resin have flavor-improving effects.
However, since its object is to recover an aroma, it is impossible to conduct removal of a solvent by distillation or conduct a heating, which cause lost of low-boiling point ingredients and thermal change of aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of Flavor Improving Agent Derived from Pineapple Juice

[0072]800 g of water was added to 414 g of pineapple concentrated cloudy juice (Bx. 55; manufactured by Sanyo Foods Co., Ltd.) to dilute. The diluted fruit juice was mixed with 50 g of Celite 545 (“Celite” being a registered trademark; sold by Nacalai tesque), followed by suction filtration to obtain 1,055 g of a diluted fruit juice (Bx. 18.8) from which fibrous substances were removed. This juice was allowed to pass at a flow rate of SV=6 through a column (column size: inner diameter: 5 cm; height: 13.5 cm) filled with 180 g of AMBERLITE XAD-1180 (manufactured by Organo Corporation). After completion of the pass-through operation, 1,540 g of water was allowed to pass at SV=6 for washing. Next, 439 g of a 74% ethanol aqueous solution was allowed to pass at SV=2 to thereby elute adsorbed ingredients. 430 g of the thus-obtained eluate was mixed with 43 g of Celite 545 and, after suction filtration, the filtrate was dilu...

examples 2 and 3

, and Comparative Examples 3 to 6

Suppression of Sourness of Diluted Black Vinegar

[0078]Commercially available drinking vinegar “Jun Genmai Kurozu” (pure black vinegar of unpolished rice) (manufactured by Mizkan Co., Ltd.) was diluted with 4-fold amount of water, and the sample obtained in Example 1 which was derived from pineapple juice was added thereto to a concentration of 100 ppm to prepare a sample solution of Example 2 or added thereto to a concentration of 10,000 ppm to prepare a sample solution of Example 3. Also, for comparison, there were prepared a sample solution of Comparative Example 3 by adding the raw pineapple concentrated cloudy juice to Jun Genmai Kurozu to a concentration of 9,100 ppm, a sample solution of Comparative Example 4 by adding a 1% hesperidin mixture solution (hesperidin (manufactured by TCI): αG hesperidin (manufactured by Toyo Sugar Refining Co., Ltd.) =3:7) to Jun Genmai Kurozu to a concentration of 10,000 ppm, a sample solution of Comparative Examp...

example 6

Preparation of Flavor Improving Agent Derived from Grape Juice

[0087]216 g of 95 v / v % ethanol was added to 144 g of concentrated grape juice (Bx. 68; manufactured by TECNOVIN DO BRAZIL IND.) and after sufficiently mixing, the mixture was allowed to stand at room temperature for 2 hours. After the mixture was allowed to stand, the supernatant was recovered to obtain 240 g of a solution. This solution was concentrated under reduced pressure to obtain 60 g of a concentrated liquid. 60 g of 95 v / v % ethanol was added to this concentrated liquid and, after sufficiently stirring, the mixture was allowed to stand at −20° C. for 18 hours. After the mixture was allowed to stand, the supernatant was recovered and 75 g of the thus-obtained solution (solid content: 12.0%) was referred to as a sample of flavor improving agent derived from grape juice. This sample did not have grape-like aroma.

[0088]Polyphenol amounts in terms of chlorogenic acid in each 50 g of the raw fruit juice and the obtain...

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Abstract

Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol / saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol / saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness. In addition to foods and beverages, the flavor improving agent can also be added to pharmaceutical products or oral care products and the like, as well as to flavor composition.

Description

TECHNICAL FIELD[0001]The present invention relates to a flavor improving agent containing a fraction derived from fruit juice, which gives a juice-like feel or removes or reduces unpleasant tastes which foods and beverages have.BACKGROUND ART[0002]When eating foods or taking beverages, we feel various tastes among which are included tastes felt as unfavorable tastes. Bitterness, astringency, harsh taste, and the like are generally received as unfavorable tastes in many cases. Sourness is in some cases received as a favorable taste, but sourness with tongue-biting stimulus is received as an odd taste and is not acceptable for us. An attempt to suppress or reduce these unfavorable tastes has conventionally been made. Further, to the contrary, an attempt to enhance a juice-like feel or a volume feeling of foods and beverages, which are considered as favorable tastes, has been made as well.[0003]As a method for improving the flavor of such foods and beverages, various methods such as me...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A61K31/70A23L1/22A23L27/10A23L27/00A23L27/12
CPCA23L1/22075A23L1/22083A23L1/222A23V2002/00A61K8/97A23L1/2215A61Q11/00A23V2200/14A23V2200/16A23V2250/21A23L27/84A23L27/86A23L27/11A23L27/12C07C2601/16C07H13/08A61K8/9789A61K8/9794C07C69/90
Inventor TOYOHARA, YOSHIKAZUHIRAMOTO, TADAHIRO
Owner TAKASAGO INTERNATIONAL CORPORATION
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