Chlorella essence-containing material
A technology of chlorella extract and grains, which is applied in food science, food ingredients as taste improvers, etc., can solve the problems of difficult preservation, storage, perishable beverage or food additives, etc., and achieves mellow taste increase, aroma The effect of increasing or shortening the manufacturing process
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Embodiment 1
[0061] [Taste sensory test of embodiment 1]
[0062] Using Example 1, a taste sensory test based on the 2-point preference method was performed. Using 12 test subjects (9 males, 3 females), let them compare the food after adding Example 1 (0.13 to 0.40% by weight) to each food prepared and the food without adding it, and compare Respond to the corresponding evaluation items. The results are shown in Table 1.
[0063] [Table 1]
[0064]
[0065] Note): The value in () is the addition amount (weight %) of Example 1 relative to the total amount of each food
[0066] As shown in Table 1, although the present invention differs depending on the type of food, it is clear that it has the effect of suppressing sourness, producing mildness or mellowness, and enhancing umami. In this way, it was found that most of the test subjects liked the addition because it was considered to have an effect of improving the sense of taste.
[0067] Using Example 1, a taste sensory test based o...
Embodiment 2
[0094] [Taste sensory test of embodiment 2]
[0095] Using Example 2, a taste sensory test based on the 2-point preference method was carried out. Using 12 test subjects (9 males, 3 females), each prepared food was compared with food to which Example 1 (0.13% by weight to 0.40% by weight) was added and food without addition, and asked to answer corresponding evaluation items. The results are shown in Table 6.
[0096] [Table 6]
[0097]
[0098] Note) Numerical values in parentheses are the addition amount (% by weight) of Example 2 to the total amount of each food.
[0099] As shown in Table 6, although the present invention differs depending on the type of food, it is clear that it has the effect of suppressing sourness, producing a mild feeling, and improving umami. In this way, it was found that most of the test subjects liked the addition because it was considered to have an effect of improving the sense of taste.
[0100] Using Example 2, a score-based taste se...
Embodiment 3
[0106] [Taste sensory test of embodiment 3]
[0107] Using Example 3, a taste sensory test based on the scoring method was conducted. Six test subjects (1 male, 5 females) were used, and the foods prepared by adding Example 3 (0.13 to 0.40% by weight) to each prepared food were compared with those without addition.
[0108] If there is no addition, the score is 0, and each evaluation item is divided into 7 stages of evaluation from strong (+3 points) to weak (-3 points), and the average value of the obtained evaluation results is taken. The results are shown in Table 8.
[0109] [Table 8]
[0110]
[0111] Note) Numerical values in parentheses are the addition amount (% by weight) of Example 3 to the total amount of each food.
[0112] As shown in Table 8, it is obvious that the present invention has the effect of improving the deliciousness of all different foods and producing mildness. Among them, the present invention remarkably exhibits the effect of suppressing s...
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