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    FLAVOR IMPROVING AGENT
    2.
    发明申请
    FLAVOR IMPROVING AGENT 审中-公开
    风味改良剂

    公开(公告)号：US20110166086A1

    公开(公告)日：2011-07-07

    申请号：US13061909

    申请日：2009-08-31

    申请人： Yoshikazu Toyohara ,  Tadahiro Hiramoto

    发明人： Yoshikazu Toyohara ,  Tadahiro Hiramoto

    IPC分类号： A61K31/70 ,  A23L1/22

    CPC分类号： C07C69/90 ,  A23L27/11 ,  A23L27/12 ,  A23L27/84 ,  A23L27/86 ,  A23V2002/00 ,  A61K8/97 ,  A61Q11/00 ,  C07C2601/16 ,  C07H13/08 ,  A23V2200/14 ,  A23V2200/16 ,  A23V2250/21

    摘要： Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness. In addition to foods and beverages, the flavor improving agent can also be added to pharmaceutical products or oral care products and the like, as well as to flavor composition.

    摘要翻译： 公开了作为来自果汁或挤压的成分的风味改善剂。 其中多酚和糖类之间的物质比例（后者在该级分酸水解后）（多酚/糖）为0.1-10，甚至更优选其中多酚和前述糖的物质比例 级分（多酚/糖）的酸水解为1-100，用作风味改善剂。 这样的馏分是通过果汁或挤压法吸附在合成树脂吸附剂上的方法获得的，吸附成分被溶剂洗脱，或者通过提取果汁或用乙醇挤压。 风味改善剂具有抑制食品和饮料的酸味，苦味和涩味的风味改善效果，减少粗糙的味道，有助于果汁感觉并有助于丰富。 除了食品和饮料之外，还可以将风味改善剂加入到药物产品或口腔护理产品等中，以及调味剂组合物。