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
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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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