[go: up one dir, main page]

WO2009050905A1 - Taste-improving composition, food and drink containing the same and methods of producing them - Google Patents

Taste-improving composition, food and drink containing the same and methods of producing them Download PDF

Info

Publication number
WO2009050905A1
WO2009050905A1 PCT/JP2008/053624 JP2008053624W WO2009050905A1 WO 2009050905 A1 WO2009050905 A1 WO 2009050905A1 JP 2008053624 W JP2008053624 W JP 2008053624W WO 2009050905 A1 WO2009050905 A1 WO 2009050905A1
Authority
WO
WIPO (PCT)
Prior art keywords
taste
food
producing
improving composition
extract
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/053624
Other languages
French (fr)
Japanese (ja)
Inventor
Masahide Sato
Yoshihisa Wakita
Hiroyasu Kino
Soichi Sakashita
Kazuki Maruyama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sapporo Breweries Ltd
Original Assignee
Sapporo Breweries Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sapporo Breweries Ltd filed Critical Sapporo Breweries Ltd
Priority to JP2008534209A priority Critical patent/JP4202412B1/en
Publication of WO2009050905A1 publication Critical patent/WO2009050905A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/02—Beer with low calorie content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C3/00—Treatment of hops
    • C12C3/04—Conserving; Storing; Packing
    • C12C3/08—Solvent extracts from hops
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
    • C12F3/00—Recovery of by-products
    • C12F3/06—Recovery of by-products from beer and wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)

Abstract

It is intended to provide a taste-improving composition by which the taste of a food or a drink can be effectively improved; a food and a drink containing the same; and methods of producing them. Namely, a taste-improving composition which contains a cold water-extract of hop as the active ingredient; a food and a drink containing this taste-improving composition; a method of producing the taste-improving composition which comprises the step (11) of extracting hop with cold water to give a first extract and the step (12) of heating the first extract to give a second extract; a method of producing a food or a drink in which the taste-improving composition as described above is employed as a part of the starting materials; and a method of producing a food or a drink in which a cold water-extract of hop is employed as the active ingredient for improving the taste.
PCT/JP2008/053624 2007-10-19 2008-02-29 Taste-improving composition, food and drink containing the same and methods of producing them Ceased WO2009050905A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008534209A JP4202412B1 (en) 2007-10-19 2008-02-29 Taste improving composition, food and drink to which this is added, and methods for producing these

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007272355 2007-10-19
JP2007-272355 2007-10-19

Publications (1)

Publication Number Publication Date
WO2009050905A1 true WO2009050905A1 (en) 2009-04-23

Family

ID=40567189

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/053624 Ceased WO2009050905A1 (en) 2007-10-19 2008-02-29 Taste-improving composition, food and drink containing the same and methods of producing them

Country Status (1)

Country Link
WO (1) WO2009050905A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010252636A (en) * 2009-04-21 2010-11-11 Kirin Brewery Co Ltd Method for producing fermented alcoholic beverage with emphasis on hop flavor
JP2011062125A (en) * 2009-09-16 2011-03-31 Prima Meat Packers Ltd Method for producing flavor composition
WO2013191264A1 (en) * 2012-06-20 2013-12-27 キリン株式会社 Carbonated beverage containing hops oxidation reaction product extract
WO2013191258A1 (en) * 2012-06-20 2013-12-27 キリンホールディングス株式会社 Beverage containing aqueous medium extract of hops used in oxidation
US10653967B2 (en) 2016-11-15 2020-05-19 Genvid Technologies, Inc. Systems and methods of video game streaming with interactive overlay and additional data
JP2021132545A (en) * 2020-02-25 2021-09-13 キリンホールディングス株式会社 Fruit liquor and its manufacturing method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07194351A (en) * 1993-12-28 1995-08-01 Nippon Zoki Pharmaceut Co Ltd Drink and its preparation
JPH09227A (en) * 1995-06-19 1997-01-07 Asahi Breweries Ltd Hop bract tea and hop bract tea beverage

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07194351A (en) * 1993-12-28 1995-08-01 Nippon Zoki Pharmaceut Co Ltd Drink and its preparation
JPH09227A (en) * 1995-06-19 1997-01-07 Asahi Breweries Ltd Hop bract tea and hop bract tea beverage

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
WAKITA Y.: "Hop-sui Chushutsubutsu 'CZ-01' no Kafunsho Keigen Koka", JOURNAL OF JAPANESE COUNCIL FOR ADVANCED FOOD INGREDIENTS RESEARCH, vol. 10, no. 2, December 2007 (2007-12-01), pages 57 - 58 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010252636A (en) * 2009-04-21 2010-11-11 Kirin Brewery Co Ltd Method for producing fermented alcoholic beverage with emphasis on hop flavor
JP2011062125A (en) * 2009-09-16 2011-03-31 Prima Meat Packers Ltd Method for producing flavor composition
WO2013191264A1 (en) * 2012-06-20 2013-12-27 キリン株式会社 Carbonated beverage containing hops oxidation reaction product extract
WO2013191258A1 (en) * 2012-06-20 2013-12-27 キリンホールディングス株式会社 Beverage containing aqueous medium extract of hops used in oxidation
JPWO2013191258A1 (en) * 2012-06-20 2016-05-26 キリン株式会社 Beverage containing hop aqueous medium extract subjected to oxidation treatment
US10660351B2 (en) 2012-06-20 2020-05-26 Kirin Holdings Kabushiki Kaisha Beverage containing aqueous medium extract of hop subjected to oxidation treatment
US10653967B2 (en) 2016-11-15 2020-05-19 Genvid Technologies, Inc. Systems and methods of video game streaming with interactive overlay and additional data
JP2021132545A (en) * 2020-02-25 2021-09-13 キリンホールディングス株式会社 Fruit liquor and its manufacturing method
JP7482646B2 (en) 2020-02-25 2024-05-14 キリンホールディングス株式会社 Fruit wine and its manufacturing method

Similar Documents

Publication Publication Date Title
WO2009041555A1 (en) Tea extract, tea drink and method of producing the same
WO2009051127A1 (en) Low-sugar fermented drink and method of producing the same
EP2190307A4 (en) Preparation method of vegetable extract ferment solution and vegetable extract ferment solution prepared by the same
WO2005094235A3 (en) Toasted soybean flakes and method of making same
WO2011046768A3 (en) Masking bitter flavors
WO2009050905A1 (en) Taste-improving composition, food and drink containing the same and methods of producing them
NZ603267A (en) Method for inoculating yeast into fruit juice
WO2008051349A3 (en) Improved ethanol product i on in fermentation of mixed sugars containing xylose in the presence of sugar alcohols
WO2010112494A3 (en) Mixed drink
WO2009078359A1 (en) Flavor imparting agent and beer taste drink containing the same
MX2009012560A (en) Sweetness enhancers, sweetness enhanced sweetener compositions, methods for their formulation, and uses.
TW200640377A (en) Taste improver for highly sweet sweetener
WO2010062106A3 (en) Method for preparing fermented tea using bacillus genus strain
WO2011046392A3 (en) Composition for improving blood circulation and alleviating cold hands and feet, containing fermented tea extract
WO2009078360A1 (en) Beer taste drink with high maltol and furaneol contents
WO2008129918A1 (en) Flavor-imparting agent for foods and drinks, method of producing the same and food or drink containing the flavor-imparting agent
TW200635514A (en) Methods of producing enzymatically treated tea extract, natural aroma of enzymatically treated tea and concentrated natural aroma extract of enzymatically treated tea, and enzymatically treated tea extract, natural aroma of enzymatically treated tea
NZ598981A (en) Vegetable flavour
CN104946449A (en) Brewage method of white spirit
WO2010087505A3 (en) Tea extract and method for producing the same
WO2007065539A8 (en) Extracts of gynostemma and compositions for reducing blood lipid levels
WO2009147319A3 (en) Method for producing natural 9-decen-2-one by bioconverting undecylenic acid using a mold, and use in the perfume and food flavoring fields
TWI365047B (en)
WO2009069738A1 (en) Flavor improving agent
WO2009041699A1 (en) Bofutsushosan-containing preparation

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 2008534209

Country of ref document: JP

Kind code of ref document: A

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 08712146

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 08712146

Country of ref document: EP

Kind code of ref document: A1