JP3304498B2 - Flavor improvement method - Google Patents
Flavor improvement methodInfo
- Publication number
- JP3304498B2 JP3304498B2 JP10258893A JP10258893A JP3304498B2 JP 3304498 B2 JP3304498 B2 JP 3304498B2 JP 10258893 A JP10258893 A JP 10258893A JP 10258893 A JP10258893 A JP 10258893A JP 3304498 B2 JP3304498 B2 JP 3304498B2
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- trehalose
- present
- unpleasant
- improvement method
- 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.)
- Expired - Lifetime
Links
Landscapes
- Tea And Coffee (AREA)
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、不快フレ−バ−成分を
含む製品の、特に飲料でのフレ−バ−改良方法に関す
る。FIELD OF THE INVENTION The present invention relates to a method for improving the flavor of products containing unpleasant flavor components, especially in beverages.
【０００２】[0002]
【従来の技術】従来、市販飲料に於て原料及び製造段階
で天然フレ−バ−が劣化しない様に注意が払われている
が加熱臭等がどうしても避けられない場合がある。お茶
のイモ臭、オレンジジュ−スのムレ臭、グレ−プジュ−
スのキツネ臭等が特徴的にあげられる。そこでこれらの
不快フレーバーの発現を抑制し、配合されている良好な
香料がフレ−バ−として充分に機能発揮された製品を得
ることが望まれている。2. Description of the Related Art Conventionally, in commercial beverages, care has been taken to prevent the natural flavor from deteriorating at the raw material and in the production stage. Tea potato odor, orange juice stuffy odor, grape pulp
It is characteristically characterized by a fox smelt. Therefore, it is desired to suppress the development of these unpleasant flavors and to obtain a product in which the incorporated good fragrance functions sufficiently as a flavor.
【０００３】[0003]
【従来の技術と解決しようとする問題点】、 不快フレ
−バ−成分を含む製品、特に飲料での不快フレ−バ−の
発現を抑制することによるフレーバーの改良が本発明の
課題である。It is an object of the present invention to improve flavor by suppressing the development of unpleasant flavors in products containing unpleasant flavor components, especially in beverages.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、上述の課
題を解決すべく鋭意研究を重ねた結果、トレハロ−スを
少量添加すると著しく加熱臭等の不快臭を抑制すること
を見いだし、本発明を完成した。The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that when a small amount of trehalose is added, an unpleasant odor such as a heated odor is remarkably suppressed. The present invention has been completed.
【０００５】すなわち、本発明は不快フレーバーを含む
製品、特に、市販飲料に対し、トレハロ−スを０．２〜
２重量％（以下％と略記）添加し、フレ−バ−を抑制す
ることによるフレ−バ−改良法である。なお、本発明で
は、不快フレ−バ−を一部叉は完全に抑制し、後添の香
料で調整することも可能である。[0005] That is, the present invention relates to products containing unpleasant flavors, especially commercial beverages, in which trehalose is added in an amount of from 0.2 to 0.2%.
This is a flavor improving method by adding 2% by weight (hereinafter abbreviated as%) to suppress the flavor. In the present invention, the unpleasant flavor can be partially or completely suppressed, and can be adjusted with a perfume added later.
【０００６】以下に本発明を詳細に記載する。本発明に
おいてトレハロースの添加方法は、特に制限なく、他の
原料に上積み添加でよく常法に従えばよい。即ちトレハ
ロ−スは糖類と同様に扱う。Hereinafter, the present invention will be described in detail. In the present invention, the method of adding trehalose is not particularly limited, and it may be added in a stack to other raw materials and may be in accordance with a conventional method. That is, trehalose is treated in the same manner as saccharides.
【０００７】トレハロ−スは、例えば、α，α−型、二
水和物で水分約１０％を含有するもの等を使用する。そ
の添加量は０．２〜２％、好ましくは約１％前後であ
る。０．２％以下ではその効果は少なく、２重量％以上
ではフレ−バ−を抑制し過ぎ天然感が減少する。もっと
も不快フレ−バ−成分の多寡によりまたは一部不快フレ
−バ−を残して（天然感への寄与）調整するかにより好
ましい添加量は異なる。若干不快フレ−バ−を残しての
トレハロ−ス添加量はお茶では０．３％、オレンジジュ
−スでは０．６％、グレ−プジュ−スでは０．４％であ
る。As the trehalose, for example, α, α-type, dihydrate containing about 10% of water is used. The addition amount is 0.2 to 2%, preferably about 1%. If it is less than 0.2%, the effect is small, and if it is more than 2% by weight, the flavor is excessively suppressed and the natural feeling is reduced. However, the preferred amount of addition varies depending on the amount of unpleasant flavor components or whether adjustment is made while leaving some unpleasant flavor (contribution to natural feeling). The amount of trehalose added, leaving a slightly unpleasant flavor, is 0.3% for tea, 0.6% for orange juice and 0.4% for grape juice.
【０００８】このトレハロ−ス添加効果は固体飲料には
勿論、他の食品にも適用される。叉香粧品等にも考えら
れる。The effect of adding trehalose is applied not only to solid beverages but also to other foods. It is also conceivable for cosmetics.
【０００９】[0009]
【発明の効果】本発明のトレハロ−ス小量添加により著
しく不快フレ−バ−が抑制される。又、後添の香料が有
効に利用できる。According to the present invention, the addition of a small amount of trehalose significantly suppresses the unpleasant flavor. In addition, the spices added later can be effectively used.
【００１０】以下に実施例により本発明を具体的に説明
するが、本発明はこれによって限定されるものではな
い。Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.
【００１１】[0011]
【実施例】市販缶入りお茶にトレハロ−ス０．２７％を
加えたものと加えないものを調製し、訓練されたパネラ
−１２名に比較官能評価させたところ１２名中１０名が
トレハロ−スを加えた方がムレ臭少なく好ましいと評価
した。同様にトレハロ−ス０．２７％を加えたものと砂
糖０．２５％加えたものと比較したところ１２名中９名
が前者を好んだ。EXAMPLES Tea in commercially available cans with and without trehalose added at 0.27% was prepared and subjected to comparative sensory evaluation by 12 trained panelists. It was evaluated that the addition of water was preferable because the smell was small. Similarly, 9 out of 12 people preferred the former when compared with those containing 0.27% trehalose and 0.25% sugar.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 2/00 - 2/84 A23L 1/00 A23F 3/00 ＪＩＣＳＴファイル（ＪＯＩＳ) ＷＰＩ（ＤＩＡＬＯＧ) 食品関連文献情報（食ネット)────────────────────────────────────────────────── ─── Continued on the front page (58) Field surveyed (Int. Cl. 7 , DB name) A23L 2/00-2/84 A23L 1/00 A23F 3/00 JICST file (JOIS) WPI (DIALOG) Food related Literature information (food net)
Claims (1)
加することを特徴とするフレーバー改良方法。1. A tea containing 0.2 to 2% by weight of trehalose.
Flavor improvement wherein the pressure to Rukoto.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10258893A JP3304498B2 (en) | 1993-04-28 | 1993-04-28 | Flavor improvement method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10258893A JP3304498B2 (en) | 1993-04-28 | 1993-04-28 | Flavor improvement method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06311874A JPH06311874A (en) | 1994-11-08 |
| JP3304498B2 true JP3304498B2 (en) | 2002-07-22 |
Family
ID=14331396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10258893A Expired - Lifetime JP3304498B2 (en) | 1993-04-28 | 1993-04-28 | Flavor improvement method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3304498B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CZ88697A3 (en) * | 1994-09-22 | 1997-09-17 | Quadrant Holdings Cambridge | Composition used for re-hydration and nourishment in the course of athletic outputs and processes for preparing thereof |
| JP4808875B2 (en) * | 2001-09-20 | 2011-11-02 | 株式会社林原生物化学研究所 | Method for improving properties of matcha and matcha preparation with improved properties |
| JP4490147B2 (en) * | 2004-03-24 | 2010-06-23 | 株式会社ミツカングループ本社 | Black vinegar drink |
-
1993
- 1993-04-28 JP JP10258893A patent/JP3304498B2/en not_active Expired - Lifetime
Non-Patent Citations (1)
| Title |
|---|
| Ｔｒｅｎｄｓ ｉｎ Ｆｏｏｄ Ｓｃｉｅｎｃｅ ＆ Ｔｅｃｈｎｏｌｏｇｙ（１９９１），Ｖｏｌ．２，Ｎｏ．７，ｐ．１６６−１６９ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06311874A (en) | 1994-11-08 |
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