JPH0476659B2 - - Google Patents

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Publication number
JPH0476659B2
JPH0476659B2 JP58115062A JP11506283A JPH0476659B2 JP H0476659 B2 JPH0476659 B2 JP H0476659B2 JP 58115062 A JP58115062 A JP 58115062A JP 11506283 A JP11506283 A JP 11506283A JP H0476659 B2 JPH0476659 B2 JP H0476659B2
Authority
JP
Japan
Prior art keywords
extract
taste
flavor
foods
water
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
Application number
JP58115062A
Other languages
Japanese (ja)
Other versions
JPS609462A (en
Inventor
Makoto Hosokawa
Motoko Fujisawa
Masaharu Yamori
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.)
T Hasegawa Co Ltd
Original Assignee
T Hasegawa Co 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 T Hasegawa Co Ltd filed Critical T Hasegawa Co Ltd
Priority to JP58115062A priority Critical patent/JPS609462A/en
Publication of JPS609462A publication Critical patent/JPS609462A/en
Publication of JPH0476659B2 publication Critical patent/JPH0476659B2/ja
Granted legal-status Critical Current

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Description

【発明の詳細な説明】[Detailed description of the invention]

本発明は飲食品の風味増強もしくは改善方法に
関する。更に詳しくは、本発明はキキヨウ根を水
及び/又は水混和性有機溶媒抽出して得られる抽
出物を飲食品に添加することにより、該飲食品の
不快味を減じ、嗜好性の高い呈味を増強すること
のできる飲食品の風味増強もしくは改善方法に関
する。 近年、糖類及び食塩などの過剰摂取による肥
満、糖尿病あるいは動脈硬化などの健康上の問題
が益益増大しており、かかる現象の予防措置とし
て、例えば、砂糖の代替品としてステビオサイ
ド、グリチルリチン、ソルビツト、キシリツト、
サツカリン、ジヒドロカルコン系及び低級ペプチ
ド系などの代替甘味料が利用されている。更にナ
トリウム塩の過剰摂取を予防する方法として、例
えば、食塩代替品として、塩化カリウム、硫酸カ
リウムなどのカリウム塩類の利用が提案され、こ
れらを配合した低糖、低塩食品の需要が年毎に増
大している。 しかしながら、上記の如き砂糖或いは食塩の代
替品として利用されている甘味料或いは鹹味料
は、最大の欠点として、苦味、渋味、その他の異
味を有するために、病人食を除いては、甘味及び
鹹味料の全部を上記の如き代替品に置換すること
は不可能であり、1部を置き換えた減糖、減塩食
品として一般消費者に提供されているのが現状で
ある。 然るに、砂糖及び食塩を減じた該食品は、呈味
が調調となり、いわゆるコク味を欠いた極めて嗜
好性の低い食品となることを免れなかつた。 かかる欠点を改善する方法として、従来はアミ
ノ酸及び/又は核酸系の呈味料混合物を添加する
ことが一般に行われているが、かかる化学調味料
の添加によつても満足されるものは無く、更に該
調味料自体の過剰摂取が危惧されるに至り、安全
で効果的な風味増強もしくは改善方法が一層強く
望まれていた。 本発明者等は、天然物による飲食品の風味増強
もしくは改善方法に関し種々研究した結果、キキ
ヨウ根の水及び/又は水混和性有機溶媒抽出物
が、それ自体は無臭であるが僅かに弱い苦味を有
するにもかかわらず、例えば塩化カリウムの苦味
と異味を顕著に減じ、好ましくは呈味の良い鹹味
を与え、更に例えば、酸、食塩、アミノ酸及び核
酸系の化学調味料に添加すると該調味料等が有す
る刺戟的かつストレートな呈味を和らげ、全体と
して幅と質量感を賦与する結果、コクのある呈味
が増強されることを発見した。更には上述の如き
飲食品に限らず、他の広汎な飲食品に添加しても
該飲食品の風味が著しく増強ないし改善されるこ
とがわかつた。斯くして、キキヨウ根から容易な
手段で得られる水及び/又は水混和性有機溶媒抽
出物が、飲食品の刺戟的な呈味を和らげ、質量感
に富んだ呈味即ち、かくし味な呈味改善に有用で
あることがわかつた。 従つて本発明の目的は、飲食品の広い分野にわ
たつて、安全に使用することができる風味増強も
しくは改善方法を提供するにある。 本発明の上記目的及び更に多くの他の目的なら
びに利点は、以下の記載から一層明らかとなるで
あろう。 本発明方法で用いる抽出物を得るキキヨウ根と
しては、日本及び主として韓国に於いて裁培され
ており、特に韓国に於いては、トラジの名で日常
的に生食もしくは漬物として食用に供されている
キキヨウPloatycodon grandiflorum A.De
Candolle(P.glaucum Nakai)の根もしくはその
乾燥物は、入手も容易であり、更に日本薬局方
(第9改正、D−207〜D210)に記載されている
如く、古くから桔梗、桔梗根(例えば桔綱、晒桔
梗)及び桔梗末として、漢方薬及び生薬として利
用されている如く、安全性も高く、好適に例示す
ることができる。 また本発明において、上記原料より有効成分を
抽出するに用いる溶媒としては、水の他に例え
ば、メタノール、エタノール、n−プロパノー
ル、イソプロパノール、プロピレングリコール、
グリセリン、アセトン、メチルエチル−ケトン及
びこれらの任意の混合物の如き水混和性有機溶媒
及び、それらの含水物を例示することができ、殊
にエタノール及びそれらの含水率約30重量%以上
の含水物を好ましく例示することができる。 本発明の好ましい一実施態様を例示すれば、例
えば、下記の如くしてキキヨウ根の風味増強もし
くは改善効果を有する有効成分を得ることができ
る。 例えば、キキヨウ根もしくはその乾燥物を栽
断、破砕、或いは粉末化などにより細分し、これ
に該材料の約2倍〜約20倍重量の水及び/又は含
水率約5重量%以上の水混和性有機溶媒を添加
し、次いで約20℃〜約85℃、好ましくは約50℃〜
約80℃にて、約20分〜約5時間撹拌条件下に抽出
処理を行なう。 次いで、抽出処理物を、たとえば遠心分離、
過などの如き任意の固液分離手段で固液分離して
不溶性固形物を除去することにより、使用するキ
キヨウ根の風味増強もしくは改善有効成分を含有
した抽出液を得ることができる。所望により、上
記不溶性固形分を繰返し同様の抽出処理を行つ
て、その抽出液を合して利用しても良い。 次いで上記抽出液から、例えば真空乾燥、噴霧
乾燥などの手段により溶媒を除去することによ
り、黄色乃至淡褐色の粉末乃至固形物として有効
成分を得ることもできる。所望により、上記溶媒
除去操作の前に、例えば澱粉、デキストリン、ゼ
ラチン、カゼイン、微結晶セルロース、タルク、
微粒子シリカなどの保持担体を添加することもで
きる。 本発明で用いるキキヨウ根の抽出物は直接飲食
品に添加して利用することができるほか、用途に
応じて、例えば、溶液状、或いは粉末状乃至顆粒
状、ペースト状など任意の形状で使用することが
できる。 本発明方法によれば、かくして得られたキキヨ
ウ根抽出物を、各種飲食品に添加することによ
り、苦味、渋味その他の不快味を効果的に除去
し、加えて飲食品本来の好ましい風味を増強もし
くは改善することができる。例えば、塩化カリウ
ムの苦味を除去して、嗜好性の高い鹹味に改善す
ることができ、また低ナトリウム塩(食塩と塩化
カリウムの混合物)に添加して、その苦味と異味
を除いて、食塩の鹹味を増強させ、低ナトリウム
鹹味料、砂糖代替甘味料及び、これらを添加した
飲食品の風味を効果的に増強もしくは改善するこ
とができる。 また、アミノ酸、核酸、食塩などの混合物から
なる調味料にコク味を付与し、呈味を増強するこ
とができ、これらを添加して製造する各種加工食
品、例えば、スープ類、水産練製品、塩辛、佃
煮、水酸干物、水酸物珍味、味噌、醤油などの食
品、或いは食酢、ドレツシング、酢漬類、梅干、
柑橘果汁などの飲食品に添加することにより、鹹
味もしくは酸味を和らげコクのある呈味を増強す
ることができる。 さらにチーズ、煉乳、ヨーグール、牛乳、アイ
スクリームなどの乳製品及びこれらを含有する飲
食品類に添加することにより乳製品特有のコク味
を付与し、呈味を増強することができ、更にま
た、豆乳に添加することにより豆乳特有の渋味を
弱め、コクのある呈味を増強することができる。
これらに加えてステビア、甘草、シヨ糖、異性化
糖などの甘味料の甘味を温和にし、より自然なコ
ク味のある風味にすることができ、これらを添加
して製造する各種加工食品例えば、製菓、チヨコ
レート、キヤンデイー、ケーキ、和菓子、ソフト
ドリンク類などの飲食品に添加することによりコ
クのある温和な甘味に改善することができる。 本発明方法に従つてキキヨウ根の水及び/又は
水混和性有機溶媒抽出物を飲食品に添加する際の
添加量は、該抽出物の乾燥物として、例えば飲食
品(化学調味料などの呈味物質を包含する呼称で
ある)に対して、約0.01〜約10重量%、好ましく
は、約0.05〜約5重量%の添加量を例示すること
ができる。添加の時期及び方法は、何ら制限され
るものではなく、任意の時期に任意の手段で添加
し、均一に混合すれば良い。 以下実施例により、本発明方法について更に詳
しく説明する。 参考例 1 キキヨウ根乾燥粉砕物500gに50重量%エタノ
ールを2000g加え、約80℃にて1時間撹拌抽出
し、不溶物を別し、残渣に更に50重量%のエタ
ノール2000gを加えて、再度抽出処理し、液を
合せて、減圧濃縮して、溶媒を除去した。この濃
縮物を真空乾燥して、淡褐色の乾燥物124gを得
た。(抽出物No.1) 参考例 2 キキヨウ根乾燥粉砕物500gに30重量%アセト
ンを6000g加え約50℃にて4時間撹拌抽出し、不
溶物を別し、この液を減圧濃縮して溶媒を除
去し、濃縮物265g得た。次いで該加水分解物に
デキストリン250gと水200g加え溶解し、常法に
より噴霧乾燥して淡黄色の粉末293gを得た。(抽
出物No.2) 参考例 3 キキヨウ根乾燥粉砕物300gに水2100gを加え
約95℃にて1時間撹拌抽出して不溶物を別し、
抽出液1920gを得た。次いで減圧濃縮にて上記抽
出液を約1/4に濃縮し、さらに真空乾燥にて淡黄
色の乾燥物100gを得た。(抽出物No.3) 実施例 1 下記処方によつてコンソメスープを調製した。
The present invention relates to a method for enhancing or improving the flavor of food and drink products. More specifically, the present invention reduces the unpleasant taste of the food and drink by adding to the food and drink an extract obtained by extracting Kikyo root with water and/or a water-miscible organic solvent, thereby giving the food and drink a highly palatable taste. The present invention relates to a method for enhancing or improving the flavor of foods and drinks that can enhance flavor. In recent years, health problems such as obesity, diabetes, and arteriosclerosis due to excessive intake of sugars and salt have become increasingly common.As a preventive measure against such phenomena, for example, stevioside, glycyrrhizin, sorbitol, xylit,
Alternative sweeteners such as saccharin, dihydrochalcones and lower peptides have been used. Furthermore, as a method to prevent excessive intake of sodium salts, for example, the use of potassium salts such as potassium chloride and potassium sulfate as salt substitutes has been proposed, and the demand for low-sugar and low-salt foods containing these salts is increasing year by year. are doing. However, the biggest drawback of the sweeteners and salting agents used as substitutes for sugar or salt is that they have bitterness, astringency, and other off-flavors. It is impossible to replace all of the salting agent with the above-mentioned substitutes, and at present, reduced-sugar and reduced-salt foods are provided to general consumers with only one portion replaced. However, such foods with reduced sugar and salt have a dull taste, resulting in extremely unpalatable foods that lack so-called richness. Conventionally, as a method to improve such drawbacks, it has been generally done to add an amino acid and/or nucleic acid flavoring mixture, but even the addition of such chemical seasonings has not been satisfactory. Furthermore, there has been a concern that the seasoning itself may be over-ingested, and a safe and effective method for enhancing or improving flavor has been strongly desired. As a result of various research into methods for enhancing or improving the flavor of foods and drinks using natural products, the present inventors found that water and/or water-miscible organic solvent extracts of Kikuyo root are odorless in themselves, but have a slightly weak bitter taste. However, it significantly reduces the bitterness and off-taste of potassium chloride, preferably imparts a pleasant salty taste, and furthermore, when added to acid, salt, amino acid, and nucleic acid-based chemical seasonings, the seasonings can be improved. It has been discovered that by softening the pungent and straightforward taste of ``rice wine'' and giving it breadth and mass as a whole, the full-bodied flavor can be enhanced. Furthermore, it has been found that when added to not only the above-mentioned foods and drinks but also a wide variety of other foods and drinks, the flavor of the foods and drinks is significantly enhanced or improved. In this way, the water and/or water-miscible organic solvent extract obtained by easy means from Kikuyo root softens the pungent taste of foods and beverages and imparts a rich taste, that is, a hidden taste. It was found to be useful for improving taste. Therefore, an object of the present invention is to provide a method for enhancing or improving flavor that can be safely used in a wide range of food and beverage fields. The above objects and many other objects and advantages of the present invention will become more apparent from the following description. The Kikiyo root from which the extract used in the method of the present invention is obtained is cultivated in Japan and mainly in Korea, and especially in Korea, it is commonly eaten raw or as a pickle under the name Toraji. Ploatycodon grandiflorum A.De
The roots of Candolle (P.glaucum Nakai) or their dried products are easily available, and as described in the Japanese Pharmacopoeia (9th revision, D-207 to D210), they have been used since ancient times as For example, they are highly safe and can be suitably used as Chinese herbal medicines and herbal medicines as Kikyo (Japanese bellflower) and Chinese bellflower powder. In addition to water, examples of solvents used in the present invention to extract active ingredients from the raw materials include methanol, ethanol, n-propanol, isopropanol, propylene glycol,
Examples include water-miscible organic solvents such as glycerin, acetone, methyl ethyl-ketone, and any mixture thereof, and their hydrated products, especially ethanol and their hydrated products with a water content of about 30% by weight or more. can be preferably exemplified. To illustrate a preferred embodiment of the present invention, for example, an active ingredient having an effect of enhancing or improving the flavor of Kikyo root can be obtained as follows. For example, Kikyo root or its dried product is finely divided by cutting, crushing, or powdering, and mixed with water in an amount of about 2 times to about 20 times the weight of the material and/or water with a moisture content of about 5% by weight or more. organic solvent and then from about 20°C to about 85°C, preferably from about 50°C to
The extraction process is performed at about 80°C under stirring conditions for about 20 minutes to about 5 hours. Next, the extracted product is subjected to, for example, centrifugation,
By performing solid-liquid separation using any solid-liquid separation means such as filtration to remove insoluble solids, it is possible to obtain an extract containing the flavor-enhancing or improving flavor-enhancing ingredients of the Kikyo root to be used. If desired, the above-mentioned insoluble solid content may be subjected to the same extraction process repeatedly and the extracts may be combined and used. Then, by removing the solvent from the above extract by means such as vacuum drying or spray drying, the active ingredient can be obtained as a yellow to light brown powder or solid. If desired, for example, starch, dextrin, gelatin, casein, microcrystalline cellulose, talc,
Retention carriers such as particulate silica can also be added. The extract of Kikiyo root used in the present invention can be used by directly adding it to food and drinks, or it can be used in any form depending on the purpose, such as a solution, powder, granules, or paste. be able to. According to the method of the present invention, by adding the thus obtained Kikiyo root extract to various foods and drinks, bitterness, astringency and other unpleasant tastes can be effectively removed, and in addition, the pleasant flavor inherent in the foods and drinks can be improved. Can be enhanced or improved. For example, it is possible to remove the bitter taste of potassium chloride and improve it to a salty taste with high palatability, and it can also be added to low sodium salt (a mixture of table salt and potassium chloride) to remove its bitterness and off-taste. It is possible to enhance the salty taste and effectively enhance or improve the flavor of low-sodium salty seasoning agents, sugar substitute sweeteners, and foods and beverages to which these are added. In addition, it is possible to add richness to seasonings made of mixtures of amino acids, nucleic acids, salt, etc. and enhance the taste, and various processed foods manufactured by adding these, such as soups, seafood paste products, etc. Foods such as salted fish, tsukudani, hydroxide dried fish, hydroxide delicacies, miso, soy sauce, or vinegar, dressings, pickles, pickled plums,
By adding it to foods and drinks such as citrus juice, it can soften the salty or sour taste and enhance the rich taste. Furthermore, by adding it to dairy products such as cheese, condensed milk, yogurt, milk, and ice cream, as well as foods and drinks containing these, it is possible to impart the rich taste characteristic of dairy products and enhance the taste. By adding it to soy milk, it is possible to weaken the astringent taste peculiar to soy milk and enhance the rich taste.
In addition to these, sweeteners such as stevia, licorice, cane sugar, and high fructose sugar can be used to soften the sweetness and create a more natural, rich flavor. By adding it to foods and drinks such as confectionery, chiyocolate, candy, cake, Japanese sweets, and soft drinks, it can improve the rich and mild sweetness. The amount of water and/or water-miscible organic solvent extract of Kikyo root added to foods and drinks according to the method of the present invention may be, for example, as a dry product of the extract (such as chemical seasonings, etc.). For example, the amount added is about 0.01 to about 10% by weight, preferably about 0.05 to about 5% by weight. The timing and method of addition are not limited in any way, and it may be added at any time and by any means and mixed uniformly. The method of the present invention will be explained in more detail with reference to Examples below. Reference example 1 Add 2000g of 50% ethanol to 500g of dried ground Kikyo roots, stir and extract at about 80°C for 1 hour, separate the insoluble matter, add another 2000g of 50% ethanol to the residue, and extract again. The combined liquids were concentrated under reduced pressure to remove the solvent. This concentrate was vacuum dried to obtain 124 g of a light brown dry product. (Extract No. 1) Reference Example 2 Add 6000 g of 30% by weight acetone to 500 g of dried and ground Kikyo roots, stir and extract at about 50°C for 4 hours, separate the insoluble matter, and concentrate this liquid under reduced pressure to remove the solvent. After removal, 265 g of concentrate was obtained. Next, 250 g of dextrin and 200 g of water were added and dissolved in the hydrolyzate, and the mixture was spray-dried in a conventional manner to obtain 293 g of pale yellow powder. (Extract No. 2) Reference Example 3 Add 2,100 g of water to 300 g of dried pulverized Kikiyo root and extract with stirring at about 95°C for 1 hour to separate insoluble matter.
1920g of extract liquid was obtained. Next, the above extract was concentrated to about 1/4 by vacuum concentration, and further vacuum dried to obtain 100 g of a pale yellow dried product. (Extract No. 3) Example 1 A consommé soup was prepared according to the following recipe.

【表】 上記スープについて良く訓練された20名の官能
検査員による官能評価で両側検定した結果を表−
1に示す。 表−1 抽出物No.1 抽出物 添加スープ 無添加スープ コク味の強い方 20 0 呈味のバランスが 20 0 すぐれている方 嗜好性の高い方 19 1 表−1より抽出物No.1を添加した本発明方法に
よるスープの方が無添加スープより有意水準0.1
%ですぐれていた。 実施例 2 下記処方に基づいて、常法によりラクトアイス
を調製した。
[Table] The table shows the results of a two-sided test conducted on the above soup by sensory evaluation by 20 well-trained sensory testers.
Shown in 1. Table-1 Extract No. 1 Soup with extract Additive-free soup Stronger flavor 20 0 Balanced taste 20 0 Good taste 19 1 Add extract No. 1 from Table-1 The soup made by the method of the present invention was better than the soup without additives at a significance level of 0.1.
% was excellent. Example 2 Lacto ice was prepared by a conventional method based on the following formulation.

【表】【table】

【表】 上記ラクトアイスについて良く訓練された20名
の官能検査員によつて官能評価で両側検定した結
果を表−2に示す。 表−2 抽出物No.2 抽出物 添加ラクトアイス 無添加ラク
トアイス コク味の強い方 20 0 呈味のバランスが 19 1 すぐれている方 嗜好性の高い方 19 1 表−1により抽出物No.2を添加した本発明方法
によるアクトアイスの方が無添加のアクトアイス
より有意水準0.1%ですぐれていた。 実施例 3 参考例3で抽出物No.3を用いて下記の様な処方
にてこの添加品と無添加品のステビアの水溶液を
調製した。
[Table] Table 2 shows the results of a two-sided sensory evaluation of the above Lacto Ice by 20 well-trained sensory testers. Table 2 Extract No. 2 Lacto ice cream with added extract Lacto ice cream without additives Stronger flavor 20 0 Balanced taste 19 1 Better taste 19 1 Based on Table 1, extract No. 2 The added Act-Ice according to the method of the present invention was superior to the Additive-free Act-Ice at a significance level of 0.1%. Example 3 Using Extract No. 3 in Reference Example 3, aqueous solutions of this additive and additive-free stevia were prepared according to the following formulations.

【表】 上記ステビア水溶液について良く訓練された20
名の官能検査員によつて官能評価で両側検定した
結果を表−3に示す。 表−3 抽出物No.3添加 抽出物 ステアビア水溶液 無添加ステ
ビア水溶液 甘味のバランスが 19 1 すぐれている方 嗜好性が高い方 18 2 表−3より抽出物No.3を使用した本発明方法に
よるステビア水溶液の方が無添加のステビア水溶
液より有意水準0.1%ですぐれていた。 実施例 4 参考例1で得た抽出物No.1を用いて下記のよう
な処方にてこの添加品と無添加品のストロベリー
キヤンデーを常法により調製した。
[Table] 20 people who were well trained on the above Stevia aqueous solution
Table 3 shows the results of a two-sided sensory test conducted by a number of sensory testers. Table-3 Extract No. 3 Added Extract Steavia Aqueous Solution Additive-free Stevia Aqueous Solution The balance of sweetness is 19 1. The one with better palatability 18 2 From Table-3, according to the method of the present invention using Extract No. 3 Stevia aqueous solution was superior to additive-free stevia aqueous solution at a significance level of 0.1%. Example 4 Using extract No. 1 obtained in Reference Example 1, additive and additive-free strawberry candies were prepared according to the following formulation in a conventional manner.

【表】 上記ストロベリーキヤンデーについて良く訓練
された20名の官能検査員によつて官能評価で両側
検定した結果を表−4に示す。 表−4 本発明品 無添加 使用キヤンデー キヤンデー 風味が強い方 18 2 甘味のバランスが 19 1 すぐれている方 嗜好性の高い方 19 1 表−4より本発明品No.1を使用したストロベリ
ーキヤンデーの方が無添加のストロベリーキヤン
デーより有意水準0.1%ですぐれていた。 実施例 5 参考例2で得た抽出物No.2を用いて下記の様な
処方にてこの添加品のあさり佃煮を常法により調
製した。
[Table] Table 4 shows the results of a two-sided sensory evaluation of the above Strawberry Candy by 20 well-trained sensory testers. Table 4 Candy using additive-free inventive product Strong candy flavor 18 2 Good balance of sweetness 19 1 Good palatability 19 1 From Table 4, strawberry candy using inventive product No. 1 was superior to additive-free strawberry candy at a significance level of 0.1%. Example 5 Using extract No. 2 obtained in Reference Example 2, a clam tsukudani with this additive was prepared in a conventional manner according to the following formulation.

【表】 上記あさり佃煮について良く訓練された20名の
官能検査員によつて官能評価で両側検定した結果
を表−5に示す。 表−5 本発明品No.2 無添加 使用あさり佃煮 あさり佃煮 コク味の強い方 20 0 呈味のバランスが 19 1 すぐれている方 嗜好性の高い方 19 1 表−5より本発明品No.2を使用したあさり佃煮
の方が無添加あさり佃煮より有意水準0.1%です
ぐれていた。
[Table] Table 5 shows the results of a two-sided sensory evaluation of the above-mentioned clam tsukudani by 20 well-trained sensory testers. Table 5 Inventive product No. 2 Additive-free clam tsukudani Stronger body flavor in clam tsukudani 20 0 Good balance of taste 19 1 Good palatability 19 1 From Table 5, inventive product No. The clam tsukudani using No. 2 was superior to the additive-free clam tsukudani at a significance level of 0.1%.

Claims (1)

【特許請求の範囲】[Claims] 1 キキヨウ根を水及び/又は水混和性有機溶媒
で抽出して得られる抽出物を飲食品に添加するこ
とを特徴とする飲食品の風味増強もしくは改善方
法。
1. A method for enhancing or improving the flavor of food and drink products, which comprises adding to the food and drink an extract obtained by extracting Kikyo root with water and/or a water-miscible organic solvent.
JP58115062A 1983-06-28 1983-06-28 Method for increasing or improving taste and flavor of food or drink Granted JPS609462A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58115062A JPS609462A (en) 1983-06-28 1983-06-28 Method for increasing or improving taste and flavor of food or drink

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58115062A JPS609462A (en) 1983-06-28 1983-06-28 Method for increasing or improving taste and flavor of food or drink

Publications (2)

Publication Number Publication Date
JPS609462A JPS609462A (en) 1985-01-18
JPH0476659B2 true JPH0476659B2 (en) 1992-12-04

Family

ID=14653226

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58115062A Granted JPS609462A (en) 1983-06-28 1983-06-28 Method for increasing or improving taste and flavor of food or drink

Country Status (1)

Country Link
JP (1) JPS609462A (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04141064A (en) * 1990-10-03 1992-05-14 Sunamiya:Kk Making of flavoring-liquid and seasoning for medicalted dish
KR100468653B1 (en) * 2001-08-31 2005-02-21 학교법인 영광학원 Functional foods containing sugal alcohol extracted of herb plant and preparing method thereof
US10098918B2 (en) 2009-08-17 2018-10-16 Chong Corporation Vaporized medicants and methods of use
US10758582B2 (en) 2009-08-17 2020-09-01 Xten Capital Group, Inc. Vaporized medicants and methods of use
US10918684B2 (en) 2009-08-17 2021-02-16 Cqens Technologies, Inc. Vaporized medicants and methods of use
US8962040B2 (en) * 2009-08-17 2015-02-24 Alexander ChinHak Chong Vaporized medicants and methods of use
US9254002B2 (en) 2009-08-17 2016-02-09 Chong Corporation Tobacco solution for vaporized inhalation
US9770408B2 (en) 2009-08-17 2017-09-26 Chong Corporation Vaporized medicants and methods of use
US8287922B2 (en) * 2009-08-17 2012-10-16 Chong Corporation Vaporized Lobelia product and method of use
US9399110B2 (en) 2011-03-09 2016-07-26 Chong Corporation Medicant delivery system
EP3178510B1 (en) 2011-03-09 2018-08-01 Chong Corporation Medicant delivery system
KR20210051781A (en) 2019-10-31 2021-05-10 이경석 Soymilk enhanced with vitamins and preparation method thereof

Also Published As

Publication number Publication date
JPS609462A (en) 1985-01-18

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