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WO2017119353A1 - Aliment ou boisson, procédé de production d'un aliment ou d'une boisson et procédé d'amélioration du goût - Google Patents

Aliment ou boisson, procédé de production d'un aliment ou d'une boisson et procédé d'amélioration du goût Download PDF

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Publication number
WO2017119353A1
WO2017119353A1 PCT/JP2016/088834 JP2016088834W WO2017119353A1 WO 2017119353 A1 WO2017119353 A1 WO 2017119353A1 JP 2016088834 W JP2016088834 W JP 2016088834W WO 2017119353 A1 WO2017119353 A1 WO 2017119353A1
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WO
WIPO (PCT)
Prior art keywords
extract
food
drink
moromi
ppm
Prior art date
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Ceased
Application number
PCT/JP2016/088834
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English (en)
Japanese (ja)
Inventor
たまみ 鈴木
善久 田中
浩平 水谷
華奈子 和田
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Asahi Breweries Ltd
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Asahi Breweries Ltd
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Publication of WO2017119353A1 publication Critical patent/WO2017119353A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a food / beverage product, a method for producing the food / beverage product, and a method for improving the taste.
  • Patent Document 1 discloses a sugar substitute sweetener in which a tea extract containing a non-polymer catechin or the like is blended with a high-intensity sweetener, and this sweetener has a taste equivalent to that of sugar.
  • Patent Document 2 discloses a food and drink containing a sweetener and a polymerized polyphenol. According to this food and drink, the sweetness peak of the sweetener is hardly reduced and the taste is reduced. It has been shown that sweetness that persists as an undesirable aftertaste can be suppressed.
  • Patent Document 2 shows that a high-intensity sweetener is preferably used as a sweetener.
  • Patent Document 3 discloses a method for improving the taste of high-intensity sweeteners, characterized by combining high-intensity sweeteners with enzyme-treated isoquercitrin and / or apple polyphenols.
  • an object of the present invention is to provide a food or drink in which the aftertaste specific to a high-intensity sweetener is effectively improved.
  • a food or drink comprising a high-intensity sweetener and a plant extract or moromi extract
  • the plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla
  • a food or drink is provided that is one or more components.
  • a method for producing a food or drink comprising a step of adding a plant extract or moromi extract to a food or drink containing a high-intensity sweetener,
  • the plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla
  • a method for producing a food or drink, which is one or more components, is provided.
  • a method for improving the taste of foods and drinks containing high-intensity sweeteners comprises adding a plant extract or a moromi extract to the food or drink containing the high-intensity sweetener,
  • the plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla
  • a method for improving taste which is one or more components.
  • the taste improvement method of this invention is achieved by adding a specific plant extract etc. with respect to the food / beverage products containing a high sweetness degree sweetener.
  • the plant extract and the like can sufficiently improve the taste even when added in a small amount. From this, it is possible to exert an effect of alleviating the bitterness, egg taste and post-sweetness peculiar to high-intensity sweeteners without excessively imparting a taste derived from a plant extract or the like to beverages or foodstuffs.
  • a product having a sufficiently improved aftertaste unique to the high-intensity sweetener can be realized.
  • the taste improving method comprises adding a plant extract or a moromi extract to the food or drink containing the high-intensity sweetener,
  • the plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla
  • the taste improvement method which is 1 or 2 or more components.
  • the taste improvement according to this embodiment is to add a specific plant extract or moromi extract to a food or drink containing a high-intensity sweetener, thereby effectively increasing the sweetness.
  • the aftertaste peculiar to a sweetener can be improved.
  • the plant extract or moromi extract used in the taste improving method of the present embodiment exhibits an extremely high taste improving effect. From this, even if this plant extract etc. are limited addition amount, sufficient taste improvement effect
  • action is shown, The taste derived from a plant extract etc. is not provided excessively to food-drinks, As a product, the aftertaste derived from high-intensity sweeteners can be improved. Further, the plant extract and the moromi extract itself tend to have less bitterness, and it is difficult to impair the flavor or the like of the beverage or food itself. Therefore, the range of product design can be expanded as compared with the case where a conventional taste improving method is employed. Furthermore, the plant extract etc.
  • this plant extract or the like can improve the aftertaste peculiar to a high-intensity sweetener while giving a good aftertaste derived from the plant extract or the like.
  • the high sweetness degree sweetener concerning this embodiment is not specifically limited, For example, what has sweetness 10 times or more of sucrose, Preferably it is 50 times or more, More preferably, 100 times or more can be used. More specifically, sucralose, aspartame, acesulfame K, stevia, alitame, neotame, saccharin and the like can be used. These can be used alone or in combination of two or more.
  • high-intensity sweeteners one selected from the group consisting of sucralose, aspartame, and acesulfame K from the viewpoint of high availability and the ability to efficiently impart the desired sweetness to the product to be applied
  • Two or more components are preferably used as a high-intensity sweetener, and sucralose or aspartame is more preferably used as a high-intensity sweetener.
  • the addition amount of the high-intensity sweetener for the entire food and drink (that is, the content of the high-intensity sweetener in the entire food and drink as a product) is appropriately set according to the product to be designed. can do.
  • the lower limit of the amount of the high-intensity sweetener added is, for example, 1 ppm or more, preferably 10 ppm or more, based on the whole food or drink, from the viewpoint of appropriately imparting sweetness to the food or drink. Preferably it is 30 ppm or more.
  • the upper limit of the amount of the high-intensity sweetener added to the entire food and drink is, for example, 5000 ppm or less, preferably 3000 ppm or less, more preferably 1000 ppm or less, from the viewpoint of sweetness and the upper limit of the use of food additives. It is.
  • the taste improvement method of this embodiment can be applied to any food or drink that is conventionally made to contain a high-intensity sweetener. That is, in the present embodiment, a food or drink containing a high-intensity sweetener and a specific plant extract or the like is provided. A food or drink with an improved aftertaste derived from a sweetener can be realized. Such food and drink can be produced by adding a plant extract or moromi extract described later to a food or drink containing a high-intensity sweetener in accordance with means usually used in this technical field.
  • the taste improving method of the present embodiment can be applied to beverages such as soft drinks, lactic acid bacteria drinks, fruitless drinks, fruit juice drinks, black tea, green tea, and nutrition drinks, and ice cream, strawberries, gum
  • This method can also be used for foods such as confectionery such as condiments and seasonings such as dressings.
  • the taste improving method of the present embodiment is preferably used for beverages.
  • the beverage may be an alcoholic beverage or a non-alcoholic beverage.
  • the lower limit of the alcohol concentration as an alcoholic beverage is 1% or more, for example, Preferably it is 2% or more, More preferably, it is 2.5% or more.
  • the upper limit of the alcohol concentration as an alcoholic beverage is, for example, 25% or less, preferably 20% or less, and more preferably 18% or less.
  • the pH of the drink which concerns on this embodiment can be suitably set according to the product, it is acidic, ie, pH is less than 7, for example.
  • the pH of the beverage can be less than 6, and the pH can be less than 5.
  • the lower limit of the pH of the beverage is not particularly limited as long as it can be drunk, but is, for example, pH 2 or more.
  • the pH of the beverage can be measured according to a known method. For example, it can be measured using a pH meter HM-30R manufactured by Toa DKK Corporation.
  • a pH adjuster can also be suitably added with respect to a drink.
  • the pH adjuster may be appropriately selected according to the product to be designed, and examples thereof include carboxylic acids such as citric acid and carboxylates such as sodium citrate.
  • this pH adjuster should just adjust the addition amount, for example, observing pH of a drink sequentially.
  • Plant extract or moromi extract used for the taste improvement method of this embodiment.
  • the following are used as a plant extract or a mash extract.
  • Extract from olive (2) Extract from grape seed (3) Extract from bilberry (4) Extract from red wine moromi (5) Extract from Rubus (6) Extract from Amla
  • the shape of the plant extract or the like may be solid (powder) or liquid.
  • Olea europaea can be used as the olive used in the olive extract of the present embodiment.
  • Olive varieties include, for example, Mission, Manzanillo, Nevadillo Blanco, Picual, Hojiblanca, Arbequina, Se, and Cevilano.
  • the extract from olive in this embodiment can be made into the extract extracted from water, ethanol, or these mixed solvents, for example from olive.
  • solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to improve the aftertaste derived from high-intensity sweeteners, and to sufficiently enhance the effects of this embodiment. it can.
  • the specific extraction conditions can be set as appropriate from among the conditions normally used in this technical field.
  • the above-mentioned solvent is added to the pulverized olive and the immersion method or the superheated reflux method is used. Extraction may be performed by performing. What is necessary is just to select suitably the temperature conditions in the case of employ
  • an extract from olives in the present embodiment for example, a total polyphenol amount of 10% or more can be used, and a 15% or more is more preferable.
  • an extract containing hydroxytyrosol for example, an extract containing 0.5% or more of hydroxytyrosol, preferably an extract containing 1% or more of hydroxytyrosol.
  • the extract from the olive according to the present embodiment is considered that each component contained in the extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of the present embodiment. It is preferable to control the content of the above-mentioned components.
  • the upper limit value of the total polyphenol amount is not particularly limited, but is, for example, 95% or less. Further, the upper limit of the content of hydroxytyrosol is not particularly limited, but is, for example, 20% or less.
  • An extract from grape seeds according to the present embodiment can be obtained by extraction operation from known grape varieties.
  • grape varieties include Sauvignon Blanc, Chardonnay, and Riesling. Extracts from grape seeds such as seeds, Miratorgau species, Koshu species, Cabernet species, Merlot species, Malbec species, Schiller species, Muscat berry A species and the like can be used.
  • the extract from the grape seed in this embodiment can be made into the extract extracted, for example from the grape seed with water, ethanol, or these mixed solvents.
  • the above-mentioned solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to improve the aftertaste derived from high-intensity sweeteners, and to sufficiently enhance the effects of this embodiment. it can.
  • the specific extraction conditions can be appropriately set from among the conditions normally used in this technical field.
  • the above-mentioned solvent is added to the pulverized grape seed, and the immersion method or the superheated reflux method is used.
  • the extraction may be performed by performing the above. What is necessary is just to select suitably the temperature conditions in the case of employ
  • a total polyphenol amount of 50% or more can be used, and 75% or more is more preferable.
  • an extract containing proanthocyanidins for example, an extract containing 5% or more of proanthocyanidins, preferably an extract containing 10% or more of proanthocyanidins.
  • each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. Is preferably controlled to the above content with respect to the above components.
  • the upper limit value of the total polyphenol amount is not particularly limited, but is 99% or less, for example.
  • the upper limit value of the content of proanthocyanidins is not particularly limited, but is, for example, 60% or less.
  • extracts from grape seeds in the present embodiment “exGrape (registered trademark) Seed OPC30” manufactured by Sun Bright Co., Ltd. can be used.
  • Such a product is highly available and has a high taste improvement effect, and therefore can be preferably used in this embodiment.
  • the extract from bilberry in this embodiment can be an extract extracted from bilberry fruit with water, ethanol, or a mixed solvent thereof.
  • solvent By adopting the above-mentioned solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to be able to improve post-sweetness derived from high-intensity sweeteners, and sufficiently enhance the effects of this embodiment. Can do.
  • specific extraction conditions can be appropriately set from the conditions usually used in this technical field.
  • the above-mentioned solvent is added to the pulverized bilberry fruit, and the immersion method or the superheated reflux method is used.
  • the extraction may be performed by performing the above. What is necessary is just to select suitably the temperature conditions in the case of employ
  • an anthocyanin content of 10% or more can be used, and more preferably 20% or more.
  • each component contained in the extract from this bilberry is synergistically involved in the effect, but from the viewpoint of expressing the effect of the present embodiment more remarkably. It is preferable to control the content of the above-mentioned components.
  • the upper limit of the anthocyanin content is not particularly limited, but is, for example, 70% or less.
  • Extracts from bilberries in the present embodiment “Bilberry Kangso Extract ET Milt Select (registered trademark)” manufactured by Indena Japan Co., Ltd. can be used. Such a product is highly available and has a high taste improvement effect, and therefore can be preferably used in this embodiment.
  • Red wine moromi As the extract from red wine moromi according to the present embodiment, an extract extracted from red wine moromi can be used.
  • Red wine is usually obtained by solid-liquid separation of moromi obtained by fermenting grape juice by the action of yeast, and storing it in a barrel or a bottle as necessary.
  • An extract obtained by extraction from moromi can be preferably used.
  • an extract from red wine mash in the present embodiment for example, a total polyphenol content of 60% or more can be used, and a 70% or more is more preferable. Further, it is preferable to use an extract containing proanthocyanidins, for example, an extract containing 5% or more of proanthocyanidins, preferably an extract containing 10% or more of proanthocyanidins.
  • each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. Is preferably controlled to the above content with respect to the above components.
  • the upper limit of total polyphenol content is not specifically limited, For example, it is 99% or less. Further, the upper limit value of the content of proanthocyanidins is not particularly limited, but is, for example, 60% or less.
  • extracts from red wine moromi in the present embodiment “exGrape (registered trademark) Total PPR” manufactured by Sun Bright Co., Ltd. can be used. Such a product is highly available and has a high taste improvement effect, and therefore can be preferably used in this embodiment.
  • the extract from Lubus used in the present embodiment is a tea tea extract.
  • the lubus used as the base of the extract from the lubus can be appropriately selected from those derived from known plants of the genus Lubus, for example, candy leaf sushi (scientific name: Rubus suavissimus S. Lee), black Berries (scientific name: Rubus spp.), Fuyu strawberry (scientific name: Rubus buergeri), Rubus pentalobus (scientific name: Rubus pentarobus), Tokinibara (scientific name: Rubus resifolius), Shimabara Strawberry (scientific name: RuERGus) It can be used optionally.
  • the extract from sweet candy coconut has relatively little bitterness, it can be preferably used in the taste improving method of the present embodiment.
  • the extract from the leaf of tea leaves can be employ
  • the extract from Lubus in this embodiment can be made into the extract extracted from water, ethanol, or these mixed solvents, for example from Lubus.
  • solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to be able to improve post-sweetness derived from high-intensity sweeteners, and sufficiently enhance the effects of this embodiment. Can do.
  • the specific extraction conditions can be appropriately set from the conditions usually used in this technical field.
  • the above solvent is added to the rubbed pulverized product, and the immersion method or the superheated reflux method is used. Extraction may be performed by performing. What is necessary is just to select suitably the temperature conditions in the case of employ
  • a total polyphenol content of 5% or more can be used, and 10% or more is more preferable.
  • each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. It is preferable to control the content of the above-mentioned components.
  • the upper limit of total polyphenol content is not specifically limited, For example, it is 90% or less.
  • the extract from Amla refers to an extract obtained from “Amula” as a plant having the scientific name of Emblica Officinalis or Philanthus embrica.
  • the site of Amla used for extraction is not particularly limited, but fruit is preferably used.
  • the form of Amla fruit is not particularly limited, and any of immature fruit, fully ripe fruit, dried fruit and the like may be used.
  • a fruit after removing a seed beforehand, it extracts, after adding water as needed.
  • it is preferable to use what was crushed and homogenized with a mixer etc. as an extraction raw material.
  • specific extraction conditions can be set as appropriate from among the conditions normally used in this technical field.
  • a solvent such as water or ethanol is added to the pulverized product of Amla fruit, soaking method or Extraction may be performed by performing a superheated reflux method.
  • the temperature conditions in the case of employ adopting an immersion method from temperature conditions below the freezing point of a solvent and below a boiling point.
  • a total gallate content of 20% or more can be used, and a 30% or more is more preferable. Further, it is preferable to use an extract containing ⁇ -glucogallin, for example, an extract containing 3% or more of ⁇ -glucogallin, preferably an extract containing 5% or more of ⁇ -glucogallin.
  • each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. It is preferable to control the content of the above-mentioned components.
  • the upper limit value of the total gallate content is not particularly limited, but is, for example, 90% or less. Further, the upper limit of the content of ⁇ -glucogallin is not particularly limited, but is, for example, 40% or less.
  • the lower limit of the amount of the above-described plant extract or moromi extract added to the entire food and drink is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, and still more preferably. Is 1 ppm or more, particularly preferably 3 ppm or more, and particularly preferably 5 ppm or more.
  • the addition amount of the plant extract or moromi extract in this manner, the taste of the high-intensity sweetener can be sufficiently improved.
  • an upper limit of the amount to which the above-described plant extract or moromi extract is added to the whole food and drink it is preferably 100 ppm or less, more preferably 80 ppm or less, and even more preferably 60 ppm or less.
  • the amount is preferably 50 ppm or less, and more preferably 40 ppm or less.
  • Example A Examination using sucralose
  • Examples A1 to A12, Comparative Examples A1 to A3 As a model solution, a beverage containing 3.0% ethanol, 0.2% citric acid, and 200 ppm sucralose was prepared. To this beverage, in Examples A1 to A12 and Comparative Examples A1 and A2, various extracts were added in the amounts shown in Table 1 to obtain test beverages. In addition, what was shown below was used as various extracts. Olive: “Olivex (registered trademark) HT6” manufactured by Sun Bright Co., Ltd. -Grape seeds: “exGrape (registered trademark) Seed OPC30” manufactured by Sun Bright Co., Ltd.
  • Bilberry “Bilberry Kangso Extract ET Milt Select (registered trademark)” manufactured by Indena Japan Co., Ltd. ⁇ Red wine moromi: “exGrape (registered trademark) Total PPR” manufactured by Sun Bright Co., Ltd. ⁇ Lubus: "Rubus dry extract F” manufactured by Maruzen Pharmaceutical Co., Ltd. ⁇ Amra: Savinsa Japan Co., Ltd. “Sabery (Amla extract)” ⁇ Tea: “Tea Extract Powder MN-H10” manufactured by Mitsui Norin Co., Ltd.
  • Example A1 two comments each of “after-sweetness is very strong” and “feeling bitterness derived from sucralose” and one comment “remaining after-sweet bitterness” were given.
  • Example A1 one comment was given for each of the comments “the aftertaste is tightened”, “the sharpness is good”, and “smooth”.
  • Example A2 to A6 one comment was given for each of the comments that “the aftertaste is tightened” and “the sharpness is good”.
  • Example A7 one comment each of “the taste is tight” and “there is sharp” was given.
  • Example A8 two comments were given that “the aftertaste is tightened” and one comment that “there is sharpness”.
  • Example A9 one comment that “feels sweetness firmly and the aftertaste is tightened” and one comment that “there is sharpness” were cited.
  • Example A10 one comment “clean” was given.
  • Example A11 one comment “Taste tightened” was given.
  • Example A12 one comment each of “good balance between sweetness and astringency”, “taste is tightened”, and “refreshes” was given.
  • Comparative Example A2 there are 5 votes for “scented from tea extract (extract)”, 2 comments for “I feel strongly sweet and astringent separately”, “Bitter aftertaste” And one comment, “I feel a little like ethanol is floating”.
  • Comparative Example A3 there are 4 comments that “the fragrance derived from the extract (extract) from tea is conspicuous”, and “Complain clearly astringency”, “I feel the taste”, “I feel a bitter taste” One vote each.
  • Example B Study using aspartame
  • Examples B1 to B6, Comparative Example B1 As a model solution, a beverage containing 3.0% ethanol, 0.2% citric acid and 500 ppm aspartame was prepared.
  • various extracts were added in the amounts shown in Table 2 to give beverages for testing.
  • the thing similar to the test example A was used for various extracts.
  • the sensory evaluation was performed by six skilled panelists on these test beverages to which various extracts were added and beverages to which no extract was added (Comparative Example B1). Evaluation items were “Comprehensive evaluation”, “Post-sweetness”, and “Bitterness”, and the evaluation was performed according to the following criteria. 1: Bad 2: Slightly bad 3: Normal 4: Slightly good 5: Good Table 2 shows average values of panelist evaluation points.
  • Example B1 The panelists are requested to comment on each of the examples and comparative examples. The results are as shown below.
  • Comparative Example B1 one comment was given that “post-sweetness and bitterness remain considerably”.
  • Example B1 two comments were given that “the sweetness runs out”, and one comment that “the aftertaste is tightened” and “familiar with ethanol” were given one by one.
  • Example B2 one comment each of “no later sweetness than Comparative Example B1” and “familiar with ethanol” was cited.
  • Example B3 two comments were given that “the aftertaste is clear”, and one comment that “no sweetness remains” and “familiar with ethanol” were given.
  • Example B4 one vote was given for each comment that “the aftertaste is clear”, “the body is full”, “good aftertaste”, and “fermentation feels”. In Example B5, one comment saying “good post-sweetness” was given. In Example B6, one comment was given each saying that “there is no negative part of post-sweetness and post-bitter taste” and “the post-taste is completely cut”.
  • the taste improving method of the present invention can improve the aftertaste peculiar to a high-intensity sweetener, and can improve the flavor of the beverage or food as a whole. This method is useful for the development of various products containing high intensity sweeteners. Moreover, the food / beverage products of this invention are the things in which the aftertaste peculiar to a high sweetness degree sweetener was improved, and can give a favorable taste to those who drink or eat this.

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Abstract

Cet aliment ou cette boisson contient un édulcorant à fort pouvoir sucrant et un extrait végétal ou extrait de moromi, l'extrait végétal ou extrait de moromi consistant en un ou plusieurs composants choisis parmi un extrait d'olive, un extrait de pépins de raisin, un extrait de myrtille, un extrait de vin rouge, un extrait d'une plante du genre Rubus et un extrait de groseille indienne.
PCT/JP2016/088834 2016-01-08 2016-12-27 Aliment ou boisson, procédé de production d'un aliment ou d'une boisson et procédé d'amélioration du goût Ceased WO2017119353A1 (fr)

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JP2016002255A JP6816955B2 (ja) 2016-01-08 2016-01-08 飲料、および飲料の製造方法
JP2016-002255 2016-01-08

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WO2017119353A1 true WO2017119353A1 (fr) 2017-07-13

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