METHOD FOR CONTROLLING FLAVOR BALANCE OF LIQUID FOOD OR BEVERAGE

Title:

METHOD FOR CONTROLLING FLAVOR BALANCE OF LIQUID FOOD OR BEVERAGE

Document Type and Number:

WIPO Patent Application WO/2018/179304

Kind Code:

A1

Abstract:

A method for controlling the flavor balance of a liquid food or beverage, said method being characterized by comprising contacting a starting material of the liquid food or beverage with a hydrogen-containing gas. An agent for controlling the flavor balance of a liquid food or beverage, said agent being characterized by comprising a hydrogen-containing gas as an active ingredient. Controlling the flavor balance is preferably one or more performances selected from the group consisting of improving sweetness, improving body taste, improving saltiness, improving crispness, improving aroma, improving mildness in carbonic acid stimulation, reducing bitterness, reducing astringency, reducing miscellaneous taste, reducing sourness, reducing meat smell, reducing heated smell and reducing offensive smell derived from a plant. By the method and agent according to the present invention for controlling the flavor balance of a liquid food or beverage, preferable flavor of a liquid food or beverage can be improved and, at the same time, undesirable flavor thereof can be reduced or relieved.

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Inventors:

TAKIHARA TAKANOBU (JP)
SUGIURA HIKARU (JP)
TANAKA YASUSHI (JP)
INABA TAKAHIRO (JP)
IMATOMI HIROKO (JP)
OCHI TAKAYUKI (JP)
AWANO IZUMI (JP)

Application Number:

PCT/JP2017/013495

Publication Date:

October 04, 2018

Filing Date:

March 30, 2017

Export Citation:

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Assignee:

ITO EN LTD (JP)

International Classes:

A23L2/00; A23F3/06; A23F5/00; A23L5/00; A23L23/00

Domestic Patent References:

WO2006051588A1

2006-05-18

Foreign References:

JP5746415B1	2015-07-08
JP2016074223A	2016-05-12
JP2008280057A	2008-11-20
JP2013169153A	2013-09-02
JP2005021146A	2005-01-27
JP2016198001A	2016-12-01
JP2004344862A	2004-12-09
JP2017000089A	2017-01-05
JP2017079707A	2017-05-18

Attorney, Agent or Firm:

HAYAKAWA Yuzi et al. (JP)

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