817 results about "Bitter tastes" patented technology

Disclosed in certain embodiments is an oral dosage form comprising a therapeutically effective amount of an opioid analgesic; an opioid antagonist; and a bittering agent in an effective amount to impart a bitter taste to an abuser upon administration of the dosage form after tampering.

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.

Nucleotides that block the bitter taste of foods, beverages, pharmaceutically active oral dose preparations, cosmetics and other bitter compounds that come into contact with taste tissue. The nucleotides consist of a purine or pyrimidine group, or derivative thereof, and an ionizable phosphate or other anionic organic molecule.

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 discloses a preparation technique of big-leaf seed tea seed oil. The preparation technique comprises the following steps: (1) squeezing the big-leaf seed tea seed oil: removing impurities, drying, husking, separating husks and kernels, softening, rolling embryos, braising, stir-frying and squeezing; and (2) refining the big-leaf seed tea seed oil: degumming raw oil, deacidifying, washing with water, dewatering, decolouring, deodorizing and filtering. The big-leaf seed tea seed oil prepared by the technique has the advantages of high oil output rate, superior oil quality, clear, bright and transparent colour, no bitter taste, pure fragrance and good mouth feel, and the nutritive value of the big-leaf seed tea seed oil is furthest protected. The big-leaf seed tea seed oil is not easy to be oxidized and deteriorate, has stable oil quality, safety, no toxicity, no side effect, and favorable properties of storage resistance and high-temperature resistance, is a better materialfor processing powdered oil, oleomargarin, salad oil and shortening oil and also can be used for cosmetics and medical oil.

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 discloses a composite enzymolysis process for cubilose, and relates to the technical field of cubilose processing. The process comprises the following steps: 1 drying cubilose with hot air, crushing, sieving, adding water which is 25 times of dry weight of the cubilose, and soaking for 4 hours; 2 under a mechanical stirring condition, controlling the temperature to be 95-99 DEG C and carrying out heat preservation for 60 minutes; 3 cooling to 50-60 DEG C, adding 0.3% of animal hydrolytic enzyme, 0.3% of neutral protease and 0.15% of flavor enzyme on the basis of the dry weight of the cubilose, naturally adjusting the pH value, and carrying out enzymolysis for 6 hours; 4 heating to 85-90 DEG C again, keeping for 20-30 minutes, and carrying out enzyme inactivation; and 5 filtering and removing insoluble impurities, and carrying out vacuum concentration or spray or freeze drying. The composite enzymolysis process is simple; the yield is about 80%; the characteristic index, namely sialic acid content of the cubilose is 10.5%; the biological activity is reserved; the total bacterial count is 460cfu / g, and accords with the hygienic requirements of food and cosmetics; and the cubilose is good in water solubility, has a protein fragrance, and is free of a bitter taste.

The invention discloses a preparation method for taste base peptide for steamed savory flavoring, and belongs to the field of food additives. The method comprises the following steps: performing enzymolysis on defatty grouts to prepare raw material peptide; performing maillard reaction on the raw material peptide and sugar to prepare the taste base peptide; taking the raw material peptide and reducing sugar as raw materials, common salt and / or cysteine as accessories, and 6 to 16g / 100ml raw material peptide, 0.5 to 4.5g / 100ml reducing sugar, 2 to 10g / 100ml common salt, and 1 to 5g / 100ml cysteine as ingredients of the maillard reaction, controlling the temperature to 80 to 130 DEG C, and reacting for 0.5 to 3.5 hours; and cooling a reaction solution by ice water, and spray drying the reaction solution to obtain the taste base peptide. The taste base peptide is a light yellow powder base, and the content of taste potentiating peptide with 1,000-5,000 Da is as high as 20 to 30 percent; compared with a product prepared by the conventional method, the content of amino acid with bitterness of a product prepared by the method is decreased by 10 to 60 percent, and the browning rate is decreased by 40 to 80 percent; and the taste base peptide can be taken as an additive, applied to the steamed savory flavoring, and effectively overcomes the disadvantages of dark color, strong and pungent top note, inadequate mouthfeel, and the like of national savory flavoring products.

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.

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 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 provides a processing method of high catechin beverage with low biter taste and belongs to the processing field of food. The processing method comprises the following steps of: 1) taking green broken tea, extracting three times continuously with water so as to obtain an extract liquid I, an extract liquid II and an extract liquid III; 2) coarsely filtering the extract liquid I, the extract liquid II and the liquid III so as to remove tea leaves; 3) respectively processing the extract liquid II and the extract liquid III by use of tannase so as to obtain the corresponding enzymolysis liquid I and enzymolysis liquid II; 4) mixing the extract liquid I, the enzymolysis liquid I and the enzymolysis liquid II to obtain a tea mixed liquid; 5) performing film separation process on the tea mixed liquid so as to obtain clarified tea water; 6) adding VcNa and cyclodextrin into the clarified tea water for mixing so as to obtain the tea beverage; and 7) filtering, sterilizing and bulking the tea beverage to obtain finished products. The tea beverage obtained by the processing method is a green-yellow tea beverage, wherein the content of catechin is more than or equal to 800mg / l; and the tea beverage belongs to a functional tea beverage with pure taste and crisp mouth feel and without obvious bitter taste.

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.

The present invention in one aspect, relates to a composition X comprising the following substances: at least one bitter blocking agent; at least one carbonyl compound; and at least one lactone.

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.