789 results about "Bitter tastes" patented technology

The present invention provides a method for improving the taste of sweeteners, and a method for improving the taste of edible products containing sweeteners. The present invention can be worked by using sclareolide and 2-acetylpyrrole in combination with a sweetener. By using the method of the present invention, an astringent taste, bitter taste or aftertastes such as lingering taste originating especially in high-intensity sweeteners can be reduced, so that edible products with an improved taste can be provided.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua), to obtain hydrolysates which have a non-bitter taste and retain the flavor and aroma of the protein-containing material which is hydrolyzed: e.g. when hydrolyzing protein-containing material from marine organisms or parts thereof, such as fish, shrimp, lobster or other seafood according to the invention, a protein hydrolysate is produced that has a characteristic natural flavor of the organism Also provided are food products comprising the hydrolysates of the invention, such as soup, sauce, cheese, HVP, meat extract and flavoring agent, broth, paté, mousse, frying dough, orly dough, and pastries.

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

The invention provides a method for preparing natto, belonging to the field of food microorganism and fermentation engineering. The natto prepared by the existing natto preparation method is bitter and has stink, thus influencing the natto taste. The method for preparing natto in the invention comprises the following steps: preprocessing, soaking, cooking at high temperature, cooling, inoculating, performing primary fermentation, performing secondary fermentation after auxiliary materials are added, and performing subpackage to obtain the finished product. The beneficial effects of the preparation method lie in that the fermentation substrate types and C/N ratio can be changed in the fermentation process by performing twice fermentations and adding auxiliary materials before the secondaryfermentation, thus reducing the generation of unpleasant flavor substances, acquiring natto with different flavors, further improving the natto taste while having no influence on natto kinase activity, greatly lightening the specific bitter and stink of the nano, being more suitable for taste of people in China and having more comprehensive nutrition.

The invention discloses a method for brewing pomelo peel vinegar. According to the pomelo peel vinegar, the pomelo peel which is not eaten by people is used as raw material. The method for brewing the pomelo peel vinegar comprises the steps of steaming for removing water, pulping and separating, stewing sticky rice, fermenting ethyl alcohol, fermenting acetic acid, ageing, filtering, sterilizing, filling, inspecting and storing. Due to the adoption of the pomelo peel which is not eaten by people as the raw material, the production cost is reduced; additional values of products are increased; the pomelo peel is steamed to remove water, so that bitter taste in the pomelo peel can be removed; the taste of the finished vinegar can be improved; the finished pomelo peel vinegar has effects of assisting for digestion, warming stomach, eliminating phlegm and quenching thirst, wetting whistle, regulating qi and removing stasis and the like.

The invention discloses a new Chinese herbal composite for fever treatment and a preparation method thereof. The herbal composite of the invention is mainly prepared by the following ingredients of pueraria root, peppermint, great burdock achene, gypsum fibrosum, rhizoma anemarrhenae, cape jasmine fruit, radix scutellariae, radix scrophulariae, rhizoma coptidis, cortex fraxini, radix sophorae flavescentis, dried rehmannia root, cortex moutan, fructus forsythiae, Chinese violet, herba taraxaci, white flower patrinia herb, radix et rhizoma rhei, semen pruni, massa medicata fermentata, fructus aurantii immaturus, radix peucedani, snakegourd seed, radix stemonae, flos farfarae, cornu saigae Tataricae, concha margaritifera usta, radix angelicae sinensis, radix paeoniae alba and the like. The Chinese herbal composite of the invention can be prepared into any common oral preparation according to the conventional Chinese medicine preparation method. The medicine can obviously improve fever, increased body temperature, coma, dyspnea, dysphoria, bitter taste and dry throat, and has reliable and apparent clinical effect and fast desired effect. The Chinese herbal composite of the invention also has the advantages of low cost, basically no toxic or side effect and the like.

The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The compositions contain as bitterness inhibitors taurine and 5′-adenosinic acid, and 5′-inosinic acid, and/or 5′-guanylic acid. Furthermore, the present invention provides methods of using these compositions and methods for preparing them.

The invention relates to the technical field of food brewing, in particular to a method for making passion fruit vinegar by using passion fruit as a main raw material. The method specifically comprises following three steps: (1) the passion fruit is juiced to obtain passion fruit juice, then pectinase is added to the passion fruit juice, the sugar degree of the passion fruit juice is regulated, and the passion fruit juice is sterilized; (2) the passion fruit juice is subject to alcohol fermentation and acetic acid fermentation to obtain an initial product of the passion fruit vinegar; (3) the initial product of the passion fruit vinegar is aged, and then a finished product of the passion fruit vinegar can be obtained. The finished product of the passion fruit vinegar, which is made through adopting the method, has the advantages of well retention of nutritional components, greasing and natural taste, no bitter taste, steady quality and bright color; and meanwhile, as no artificial preparation is added to the passion fruit vinegar, the natural flavor of the passion fruit can be better retained.

The invention provides a homogenous solid matrix composition, enabling an improved dispersion of and bitter taste masking of hydrophobic, bioactive ingestibles, of at least low water solubility comprising: (a) at least 10 % w/w vegetable proteins; (b) lecithin; and (c) at leaset one ingestible bioactive compound of at least low water solubility.

The invention discloses an upper beer, which comprises the following steps: (1) choosing Australian grist and Canada grist as raw material; setting the ratio at 30-60% and 40-70% separately; grinding; putting into saccharifying pan; (2) choosing lupulus as scent type and bitter type granulated hop; twice-adding with the proportion at 20-40% : 60-80%; (3) adopting the upper starter to yeast; setting the ester content as double of the lower starter. This beer possesses merits of good taste, appreciable scent and coordinate bitter, which possesses special style.

The present invention provides unique, efficacious, inexpensive, safe, reliable, convenient, minimally bitter, skin protecting and penetrating, easy-to-administer base compositions and active agent-containing compositions, such as those including hydrocortisone, and related production and topical application methods, for treating the skin of mammals for a wide variety of different dermatologic conditions, disorders and diseases, such as inflammation, redness, cracking, insect bites, dryness, allergic reactions, trauma, irritant dermatitis, perleche, contact dermatitis, psoriasis, eczema, seborrheic dermatitis, acne excoriate, xerosis, eczema craquele, stasis dermatitis, disease related conditions and dryness from medications such as isotretinoin, acitretin and lipid lowering agents. This is effected by topically administering, or otherwise applying, effective amounts of the compositions thereto in forms that not only address the skin and mucosa of the mouth and lips, but also of the rest of the body and, in particular, areas where other topical balms containing hydrocortisone and other active ingredients have not been developed or marketed. Additionally, the flavoring addition to this product, and the base wherein the active ingredient(s) reside, affords a significantly better tasting, and less bitter, composition, thereby allowing a more pleasant experience and better compliance by patients. Larger sized stick formulation(s) allow for more applicability of the product, and more usefulness thereof, in various areas, and mucosal skin, of the body. The compositions include a unique formulation of FANCOL VB, Natunola Castor 1023, Finsolv TN, bees wax and, optionally, one or a plurality of plant or plant seed oils, fatty alcohols, fats and flavorings, in desirable weight percents thereof, in various forms, and preferably in the form of a solid roll-on stick present in a variety of sizes.

A packaged beverage of pH 2 to 6 with a green tea extract mixed therein, comprising the following ingredients (A) to (E) (A) from 0.01 to 1.0 wt % of non-polymer catechins, (B) quinic acid or a salt thereof, (C) from 0.0001 to 15 wt % of a sweetener, (D) from 0.001 to 0.5 wt % of sodium ions, and (E) from 0.001 to 0.2 wt % of potassium ions, wherein a content weight ratio [(B)/(A)] of said quinic acid or salt thereof (B) to said non-polymer catechins (A) is from 0.0001 to 0.5. The packaged beverage contains catechins at high concentration, is reduced in bitterness and astringency and is suited for long-term drinking, is excellent in the stability of bitterness and astringency and also in the feeling when it is swallowed, and further, remains stable in color tone even when filled in a clear container and stored at high temperatures.

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

The invention belongs to the technical field of wine brewing and particularly relates to mild thick-flavor white spirit and a production method thereof. A brewing technique of the mild thick-flavor white spirit comprises the following steps: feeding raw materials for the first time; roughly treating the raw materials; feeding the raw materials for the second time; treating the raw materials; fermenting grains after the first to six wine taking in turn, and taking wine; double times of feeding, one time of raw material treatment, nine times of fermentation, ten times of stewing and seven times of wine taking are performed during one production period. The brewing technique is characterized in that in comparison with traditional thick-flavor white spirit, the mild thick-flavor white spirit disclosed by the invention is characterized in that the crushing rate of fed broomcorn, the amount of used yeast for preparing hard liquor, the amount of used grain wetting water and the stacking fermentation temperature are regulated; no pit bottom liquor is generated during production; the yield and the labor productivity are increased; the grain consumption and the energy consumption are reduced; the sour and bitter tastes of first and second produced wine, and the burned food taste of six and seven produced wine are reduced; the wine is mild, mellow, elegant and smooth in style, remarkable in thick flavor, and lasting in tail taste, and the fragrance can be retained in an empty cup for a long time.

The invention discloses a production technology of fructus phyllanthi wine. The production technology comprises the following steps of: preprocessing an olive raw material to obtain the olive pulp; crushing the olive pulp, and filtering to obtain olive juice; adding sodium hydroxide and sodium sulfite to remove bitter taste; adding water and white granulated sugar; and performing twice fermentation and ageing and the steps of cold treatment, heat treatment and the like to obtain olive fruit wine which can effectively maintain the specific taste and aroma of olive and is rich in multiple aminoacids and trace elements necessary to a human body. The production technology disclosed by the invention can be used for shortening the production period, and is simple and easy to implement and low in production cost.

The invention discloses a method for preparing healthcare beverage by removing peculiar smell of eucommia ulmoides leaf extracting liquor, which is a method for carrying out ozone treatment and biological embedding treatment on the eucommia ulmoides leaf extracting liquor, and overcomes grass smell, bitter taste and astringent taste of the eucommia ulmoides leaf extracting liquor. The prepared sugar-free type and common beverage has characteristics similar to those of coffee and black tea in color, appearance and mouthfeel, is adaptive to characteristics which are pursued by the young, and overcomes the defect that the coffee and the back tea affect the sleep, digestion, and the like; meanwhile, the healthcare beverage has healthcare functions of removing fatigue, refreshing and reinforcing intelligence, improving immunity, and the like.

The invention relates to a health-care drink prepared from shizandra berries, and belongs to drinks. According to a formula, the health-care drink comprises the following components in part by weight: 4.5 to 8.5 parts of shizandra berry juice, shizandra berry root extract or shizandra berry stem extract, 0.05 to 0.2 part of shizandra berry seed total lignanoid extract, 0.015 to 0.075 part of solubilizing agent and 90 to 100 parts of water. The health-care drink prepared from the shizandra berries has the advantages that: production technology is simple to operate and the health-care drink is suitable for industrialized production; the shizandra berries have very high utilization ratio and low production cost; and compared with the other drinks sold in the market, the drink prepared by the invention has high active ingredient content and odor and light bitter taste peculiar to the shizandra berries and keeps the taste of the natural shizandra berries.

The invention relates to a processing process and a formula for a red jujube drink. In parts by weight, each 1,000 parts of the red jujube drink comprises the following raw materials: 300-450 parts of clear red jujube juice, 2-4 parts of honey, 30-50 parts of white granulated sugar, 1.1-1.7 parts of auxiliary materials and the balance of water. The process comprises the following steps: performing enzymolysis and extraction on red jujubes, filtering, and blending to obtain the red jujube drink. The red jujube drink is brown red in color, uniform, stable, free of boiled jujube taste and suspended jujube flesh, thick in red jujube aroma in the mouth and moderate in sourness and sweetness, has the effects of slaking thirst, producing saliva and protecting health, and is a sour and sweet drink suitable for people of all ages. According to the process, the bitter taste of the red jujube juice is removed, the red jujube drink is uniform, stable and free of impurities, the effective ingredients of the red jujube raw material cannot be destroyed, and the red jujube drink is good in natural property.