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Flavour improving composition, food and beverage and medicine and method for improving food and beverage and medicine flavour

A technology for a composition and a pharmaceutical product is applied in the field of improving the flavor of food and pharmaceutical products, and the field of improving the flavor of food and pharmaceutical products, which can solve the problems such as incomplete improvement of the flavor, and achieve excellent flavor improvement effect, bitterness improvement, and bitterness improvement. Effect

Active Publication Date: 2006-03-22
TAIYO KAGAKU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in these methods, it is known that the flavor cannot be completely improved

Method used

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  • Flavour improving composition, food and beverage and medicine and method for improving food and beverage and medicine flavour
  • Flavour improving composition, food and beverage and medicine and method for improving food and beverage and medicine flavour
  • Flavour improving composition, food and beverage and medicine and method for improving food and beverage and medicine flavour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] In 18kg cocoa powder, 45kg granulated sugar, 18kg whole milk powder, 18kg cocoa butter, 0.5kg lecithin and 0.5kg polyglycerin fatty acid ester, add respectively 0.2kg (0.2%) and 0.5 (0.5%) flavor improvement of the present invention Composition 1, the chocolate of Example 1 was prepared by a usual method. As a control, chocolate was prepared without adding the flavor improving composition 1 of the present invention.

Embodiment 2

[0090] In 18kg cocoa powder, 45kg granulated sugar, 18kg whole milk powder, 18kg cocoa butter, 0.5kg lecithin and 0.5kg polyglycerin fatty acid ester, add respectively 0.2kg (0.2%) and 0.5 (0.5%) flavor improvement of the present invention Composition 5, the chocolate of Example 2 was prepared by a usual method. As a control, chocolate was prepared without adding the flavor improving composition 5 of the present invention.

Embodiment 3

[0092] In 18kg cocoa powder, 45kg granulated sugar, 18kg golden fat milk powder, 18kg cocoa butter, 0.5kg lecithin and 0.5kg polyglycerin fatty acid ester, add respectively 0.2kg (0.2%) and 0.5 (0.5%) flavor improvement of the present invention Composition 3, the chocolate of Example 3 was prepared by a usual method. As a control, chocolate was prepared without adding the flavor-improving composition 3 of the present invention.

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PUM

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Abstract

The present invention provides flavor corrective compositions, food and medicine with the flavor corrective composition and method of improving taste of food and medicine. The first flavor corrective composition contains theanine in 0.1-50wt% and catechin in 0.1-80wt%; and the second flavor corrective composition contains theanine in 0.1-50wt% and caffeine in 0.1-80wt%. The food and medicine with the flavor corrective composition has less bitter and bad taste and is acceptable. The method of improving taste of food and medicine is to add the flavor corrective compositions into food and medicine to reduce bitter and bad taste.

Description

technical field [0001] The present invention relates to a flavor-improving composition, food and beverages and pharmaceuticals containing the flavor-improving composition, and methods for improving the flavor of food and beverages and pharmaceuticals. More specifically, the present invention relates to a flavor-improving composition having an excellent flavor-improving effect, food, beverages and pharmaceuticals containing the flavor-improving composition to improve bitterness, and a method for improving the flavor of food, beverages and pharmaceuticals. Background technique [0002] Today, we consume a wide variety of dietary products in their original form or prepared. Even if such food and beverages, especially beverages, have a little bit of bitterness and pungent taste (or astringent liquid taste. An unpleasant taste in which astringency and bitterness are combined.), the sense of taste is significantly impaired. Therefore, some foods and beverages, even though they ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L2/70A23L2/00
Inventor 松本正树青井畅之
Owner TAIYO KAGAKU CO LTD
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