725 results about "Sweet flavor" patented technology

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

The inventions disclosed herein relate to non-naturally occurring amide compounds that are capable, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural and artificial sweeteners.

The present invention includes compounds having structural formula (I), or pharmaceutically acceptable salts, solvate, and / or ester thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of ingestible compositions. Furthermore, the present invention provides methods for preparing the compounds.

The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.

The invention discloses an essence for a cigarette blasting bead and application thereof. The essence comprises the following components: 2,3-dimethylpyrazine, clove bud oil, lactic acid, ethyl maltol, ethyl cyclopentene alcohol ketone, vanillin, 2,6-syringol and medium chain triglyceride (MCT). The essence 15-20 mu l is wrapped in a capsule in the manner of injection perfuming and then is put into a middle part of a filter tip of a cigarette. The essence for the cigarette blasting bead has bake, coke and sweet flavor fully coordinated with the cigarette smoke flavor feature and is accompanied with slight flowery flavor. The essence applied to the cigarette blasting bead can obviously increase the smoke flavor quality, reinforce the satiated feel and richness of the smoke and reduce the sensory stimuli of the smoke.

The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of modulating the sweet taste of compositions.

The invention relates to a processing method of a jasmine iron goddess tea, comprising withering, water removing, rubbing and cutting, and drying. The technology steps are that: firstly, fresh iron goddess tea leaves are fetched; then the product is obtained through withering, water removing, water eliminating, rubbing and cutting, initial drying, mass rolling, scenting and refined baking. The jasmine iron goddess prepared by the invention not only retains the lasting appeal of the iron goddess, but also keeps the faint scent of the jasmine; the product reaches elegant appearance, good flavor and odor, bright tea color, strong and natural odor, pure and sweet flavor, fragrance retained after drinking and fragrant aftertaste, which is a masterwork in teas the people in the tea ceremony pursue.

The invention provides a systematic and standard method for cultivating Dragon fruit in greenhouses in North China. The method comprises the steps of selection of sunlight greenhouses with good thermal insulation performance, fielding planting, field management and the like. The method provided by the invention is appropriate to standardized dragon fruit cultivation in greenhouses in North China, and has the benefit that the existing greenhouse conditions of North China are utilized to cultivate tropical and subtropical fruit trees so as to enrich the variety of crops cultivatable to facilities in North China. Dragon fruit grown according to the method provided by the invention has plump branches and smooth and juicy flesh, and has the advantages of elegant shape, excellent color, sweet flavor, good taste and high output.

A coffee maker includes a water storage device having a water tank and a water outlet piping communicating with the water tank; a driving device having a driving motor and a driving shaft; and a swing device having a rotating mechanism mounted on the driving shaft and a shifting mechanism connected to the water outlet piping and moving along with the rotating mechanism when the latter rotates. The water outlet piping is brought by a horizontal rotational movement of the rotating mechanism and a linear movement of the shifting mechanism to swing and shift in a spiral rotational course from a center point to outer and inner areas of a filter in a reciprocating motion while pouring water at controlled volume and stability, enabling ground coffee beans on the filter to be quickly and evenly extracted by water to release aromatic smell and sweet flavor just like drip brewing manually.

The invention relates to sweetening compositions containing from about 16% to about 75% mogroside V and from about 30% to about 95% total terpene glycosides on a dry weight basis, and wherein a filtered (0.2 μm) solution of the composition in water having a solids content of 1% w / v has an absorbance at 420 nm of about 0.55 or below. The invention also relates to methods of preparing such compositions.

The invention belongs to the technical field of rice deep processing, in particular to a production method of a functional rice product which has a special sweet flavor and is rich in Gamma-aminobutyric acid and a product thereof, the rice product is produced by virtue of the activities of high glutamate decarboxylase, amylase and protease in germinated brown rice of an indica type rice or a non glutinous rice. The invention takes the indica type rice or the non glutinous brown rice as a raw material which carries out the steps of cleaning, disinfection, soaking, germination, cleaning, beating into rice milk, heat insulation, transformation, drum drying or spray drying, and the like, to be produced into functional nutrition rice flake or rice powder which is rich in Gamma-aminobutyric acid. Compared with the prior art, the rice product makes full use of the activities of the glutamate decarboxylase, the amylase and the protease in the germinated brown rice; the produced rice product has the special sweet flavor; by calculating based on dry basis, the content of Gamma-aminobutyric acid is high (1,000-1,400mg / 100g), and the nutritional value and the digestibility are high. The rice product of the invention can be taken as the functional food for resisting fatigue and reducing blood lipid.

The invention discloses a preparation method of a lychee wine. The preparation method comprises the following steps of selecting and treating raw materials; carrying out enzymolysis; fermenting; mixing; ageing; blending; filtering; canning; sterilizing to obtain a finished product. According to the invention, momordica grosvenori juice is added in the fermentation process, so that the sweet taste of the wine is replenished and sucrose is prevented form being added on one hand, and the fermentation time and ageing time of the wine can also be shortened on the other hand. The lychee wine produced by using the method disclosed by the invention keeps the natural and sweet flavor of lychee, is good in color, flavor and taste and also has the specific flavor of the lychee wine.

The invention provides a candy. The candy is prepared from the following raw materials in percentage by weight: 50-95 percent of sweetener, 1-11 percent of grease, 3-35 percent of dairy food, 0.01-0.8 percent of emulsifier, 0.3-3 percent of food gum, 0-0.1 percent of pigment and 0-0.3 percent of essence. The candy prepared from the raw materials has high nutrient content and excellent product quality. The invention also provides a preparation method of the candy. The method comprises the following steps of: in a candy making process, boiling the mixture of raw materials such as the sweetener, the dairy food, the grease and the like under a vacuumized condition (namely, a low air pressure condition); and lowering the boiling point of the mixture to ensure that the raw materials are fully dispersed and mixed, the boiling temperature (between 90 DEG C and 110 DEG C) is lowered simultaneously, nutrients such as proteins, fat and the like contained in the raw materials are prevented from being damaged in a production process, and the obtained candy can keep the original juice and flavor and has rich nutrition and good mouthfeel.

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 135° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.

A method for extracting high-purity laibaody A glycoside from sweet synanthrin is carried out by taking sweet synanthrin containing laibaody A glycoside 30% as raw material, dissolving sweet synanthrin by mixed solvent of methanol and isopropyl alcohol, crystallizing at -18 deg. C for 24-48 hrs, crystallizing at 4 deg. C for 24-48 hrs, filtering to obtain crystal, re-crystallizing to obtain re-crystallizing crystal, dissolving by pure water 10-20L, separating by film with trapping molecular weight 500, concentrating, and drying below 70 deg. C at 0.08 MPa vacuum for 12-24 hrs to obtain final product. The water content is 3.48%, gray content is 0.26%, laibody A glycoside content is more than 90%, and sweet flavor is as 300 times as cane sugar. It tastes pure.

The present invention relates to the discovery, identification and characterization of a receptor protein, referred to herein as T1R3, which is expressed in taste receptor cells and associated with the perception of bitter and sweet taste. The invention encompasses transgenic animals and cells that do not express functional T1R3 protein, particularly knock-out animals and cells, and transgenic animals and cells that express a non-native T1R3 protein. Experimental model systems based on these animals and cells can be used to study T1R3-mediated taste transduction and responses of the components of the T1R3 signal transduction pathway to various tastants, furthering our understanding of the molecular biology and biochemistry of taste. Such model systems would also be useful for screening for novel tastants and taste modulators, such as enhancers of desirable flavors, and blockers of undesirable flavors.

A composition of all natural compounds that provides a sweet flavor profile and is high in fiber and low glycemic for use in foods and / or beverages, and / or for use as a sugar substitute.

The invention discloses an under-forest raising method of local chickens. The method comprises following steps of: place construction, disinfection processing, temperature regulation, water boiling and feeding. The under-forest raising method of local chickens has following beneficial effects: chickens are brooded via chicken coops and open under-forest raising is performed such that local chickens enhance health effectively via feeds and improve capabilities of adapting to the environment; local chickens in the forest absorb nutrition by their own by picking and eating pests so that growth of trees is promoted; chicken manure left behind by local chickens can be utilized as organic fertilizers of forests; the raising method helps to increase content of free polysaccharide, free amino acid material, free nucleoside material and carnosine in muscles of local chickens such that obvious fresh and sweet flavor is obtained; proportions of albumin, nucleic acid and polysaccharide in muscles of local chickens are increased so that obvious tender and cool feeling is obtained; the under-forest raising method helps to improve immunities, reduce or avoid the use of antibiotics so that digestive absorption performance is effectively enhanced; and the method is featured by being eco-friendly and being low in raising cost.

The invention relates to a method for rapidly analyzing aroma components of kirschwasser, which belongs to the technical field of analysis and detection. The method comprises the steps of extracting the aroma components of the kirschwasser; detecting and analyzing the acquired aroma components in the kirschwasser by utilizing a gas chromatography and mass spectrometry technology, and qualitatively and quantitatively analyzing the aroma components; sniffing the kirschwasser by utilizing a sensory evaluation method, and sniffing and describing the kirschwasser by selecting six sensory attributes (fruity flavor, flower flavor, fermented flavor, acid flavor, wooden flavor and burnt sweet flavor); and studying the dependence relation between the aroma components in the kischwasser and the six sensory attributes by utilizing a multi-element statistics and analysis method. The aroma components in a kirschwasser sample are analyzed by adopting a headspace solid-phase microextraction gas chromatography-mass spectrometry technology and adopting the multi-element statistics and analysis method, the characteristic aroma components in the kirschwasser can be more intuitively reflected, the aroma components in different kirschwasser can be identified, and the applicability is wide.

The present invention includes compounds having structural formula (I), or salts or solvates thereof. These compounds are useful as sweet flavor modifiers. The present invention also includes compositions comprising the present compounds and methods of enhancing the sweet taste of compositions.

The invention discloses a pelargonium roseum extract and application of extract in a cigarette, and belongs to the field of a tobacco additive. The aromatic plant pelargonium roseum (pelargonium graveolens L'Herit) is taken as a material and extracted by a supercritical CO2 extraction technology combined with a molecular distillation technology to prepare the tobacco additive. The natural plant extract comprises the main ingredients such as citronellol, geraniol, linalool, citronellyl formate and pulegone. The extract has the effects of increasing fresh and sweet flavor and fineness, reducing thrill, covering offensive odor and improving the comfort after the extract is added to the cigarette.

Plant powder, plant bag, and dried plant are created with a wide range of various ingredients. Plant powder, plant bag, and dried plant are created comprising at least one plant ingredient, with at least one flavoring. At least one plant ingredient having nutrients including carbohydrates, vitamins, minerals, and antioxidants. At least one plant ingredient is in form selected from group consisting of plant powder, plant bag, and dried plant. At least one plant ingredient is selected from group consisting of herb, tea, root, flower, flower bud, pollen, stem, stem shoot, leaf, bulb, cereal grain, nut, seed, bean, fruit, fruit skin, vegetable, and vegetable skin. At least one plant ingredient can further comprising addition of at least one nutritional ingredient, and at least one food additive. At least one flavoring is selected from group consisting of bland, sweet, sour, bitter, salty, spicy, and pungent.

The invention discloses a casing essence for a quietly elegant fragrance style cigarette. The casing essence comprises the following raw materials in parts by weight: 4-6 parts of a fig extract, 2-5 parts of a plum extract, 5-10 parts of a liquorice extract, 2-10 parts of an apricot extract, 5-8 parts of an endive extract, 1-5 parts of a jasmine extract, 3-5 parts of red date Maillard reaction product, 2-4 parts of a tobacco extract, 10-20 parts of propylene glycol, 1-5 parts of radix angelica pubescens tincture, 1-5 parts of angelica sinensis tincture, 1-5 parts of tobacco powder tincture, 2-6 parts of red data tincture and 11-56 parts of water. The casing essence for the quietly elegant fragrance style cigarette, disclosed by the invention, mainly comprises perfume materials of hay flavor, sweet flavor, fruit flavor and cream flavor so as to form a style of the quietly elegant fragrance style cigarette, so that the fragrance is enriched, and the comfort and the quality of the quietly elegant fragrance style cigarette are improved.

The invention discloses a method for making a momordica grosvenori milky tea, which comprises the following steps: 1) taking dry momordica grosvenori and breaking the epidermis; heating and extracting the broken momordica grosvenori and water at a weight ratio of 1:(6-10) for 10-20 minutes at 80-100 DEG C, and then filtering, thereby obtaining momordica grosvenori tea juice; 2) mixing the momordica grosvenori tea juice, milk powder and honey at the weight ratio of 1:(0.5-0.7):(0.2-0.4), thereby obtaining the mixed juice; and 3) sterilizing the mixed juice and filling, thereby obtaining the momordica grosvenori milky tea. The momordica grosvenori milky tea made according to the method is sweet and fragrant and has the unique fragrance and sweet flavor of the momordica grosvenori; the defects of similar and single taste of the traditional milky tea are overcome; the nutritional value is high; no food additive is contained; and the momordica grosvenori milky tea has the effects of clearing heat and cooling blood, moistening lungs to loosen bowel, and detoxifying and beautifying.

The invention relates to a radiation-removing immortal fruit tea which is characterized by being mainly prepared by scientifically refining ingredients such as health hawthorn, guava, winter jujube, mulberry, kiwi fruit, strawberry, lucid ganoderma and green tea. The immortal fruit tea is rich in amino acid, linoleic acid, vitamins A, B, C and E, beta carotene and trace elements of selenium, manganese, zinc and ferrum, maintains the color, aroma and taste of the original green tea with fragrance and sweet flavor, has an effective radiation-removing effect on radiation sickness caused by electromagnetic pollution, and can be used for promoting quick discharge of radioactive substances such as cobalt and strontium from a human body as soon as possible so as to be good for health and even sucking and neutralizing the radioactive substances deep in human marrows. In addition, the immortal fruit tea also has the effects of strengthening brain, improving and protecting eyesight, refreshing,invigorating spleen and reinforcing stomach, nourishing kidney and liver, removing fatigue and delaying senility, and is suitable for people watching TV for long, frequently operating computers and mobile phones and surfing the internet and exposed to screen and radioactive work.

The inventions disclosed herein relate to man-made bi-aromatic amide compounds that, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, serve as sweet taste modifiers, sweet flavoring agents, or sweet flavor enhancers, for use in foods, beverages, and other comestible products, or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as known natural saccharide sweeteners and previously known artificial sweeteners.

Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer.

The present invention discloses a method of manufacturing the germproof washing machine drum, which is characterized in that the method included the following steps: (1). the polypropylene particle, the nanometer sliver material and the heat resisting plastics flavoring agent are mixed according to the proportion in the charging basket; (2). a plastic injection moulding machine is used, and then the mixture is injected into the washing machine drum to be molded in 200 to 240 DEG C. As the product of the present invention is added with the nanometer sliver material containing the ion sliver and the heat resisting plastics flavoring agent, the washing machine drum is not easy to produce bacteria; owing to the function of the flavoring agent, sweet flavor can be smelt by people when in use, thereby proving people with a comfortable and warm feel, and completely achieving the aim of the present invention.

The invention discloses a low sugar preserved rhizoma Gastrodiae prepared through the steps of, (1) stock preparation, (2) peeling, Ãðã¼ú” (3)coloring, (4) hardening, (5) gumming, (6) boiling with sugar, (7) baking, (8) shaping, grading, vacuum-packing. The low sugar preserved rhizoma Gastrodiae according to the invention has sweet flavor, low sugar content, and good taste, the active ingredient for the rhizoma Gastrodiae is preserved sufficiently.