Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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

A technology for food and beverages and compositions, which is applied in the field of improving the flavor of food and medicines and pharmaceuticals. It can solve the problems that the flavor cannot be completely improved, achieve excellent flavor improvement effects, improve bitterness, and improve bitterness. Effect

Active Publication Date: 2011-03-09
TAIYO KAGAKU CO LTD
View PDF11 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 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.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 withthe 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/52A23L2/70A23L2/00
Inventor 松本正树青井畅之
Owner TAIYO KAGAKU CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products