Title:
METHOD FOR IMPROVING FLAVOR OF BEVERAGE
Document Type and Number:
WIPO Patent Application WO/2016/104810
Kind Code:
A1
Abstract:
The purpose of the present invention is to improve the flavor of a beverage by selectively removing cyclic organic compounds which adversely affect the flavor of the beverage. This method for improving the favor of a beverage includes bringing the beverage into contact with a cellulose derivative so that cyclic organic compounds in the beverage are adsorbed to the cellulose derivative.
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Inventors:
MUKAI ATSUSHI (JP)
YAMADA DAISUKE (JP)
NISHIUMI TOSHIHIRO (JP)
YAMADA DAISUKE (JP)
NISHIUMI TOSHIHIRO (JP)
Application Number:
PCT/JP2015/086495
Publication Date:
June 30, 2016
Filing Date:
December 28, 2015
Export Citation:
Assignee:
SUNTORY HOLDINGS LTD (JP)
International Classes:
A23L2/00; A23F3/20; A23F5/22; A23L2/02; C12G1/02; C12H6/02
Foreign References:
| JP2007282571A | 2007-11-01 | |||
| JPS52139756A | 1977-11-21 |
Other References:
LARCHER R. ET AL.: "4-Ethylphenol and 4- ethylguaiacol depletion in wine using esterified cellulose", FOOD CHEMISTRY, vol. 132, no. issue 4, June 2012 (2012-06-01), pages 2126 - 2130, XP028891226, DOI: doi:10.1016/j.foodchem.2011.12.012
Attorney, Agent or Firm:
ONO, Shinjiro et al. (JP)
Ono Shinjiro (JP)
Ono Shinjiro (JP)
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