Title:
METHOD FOR IMPROVING MILKY FLAVOR OF FOOD/BEVERAGE AND FOOD/BEVERAGE MILKY FLAVOR IMPROVER
Document Type and Number:
WIPO Patent Application WO/2023/112924
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a method for improving the milky flavor of a food/beverage which has a milky flavor, and to improve the milky flavor of a food/beverage which has a milky flavor. Specifically provided is a method for improving the milky flavor of a food/beverage which has a milky flavor by mixing caprylic acid and capric acid into a food/beverage so as to satisfy condition A and/or condition B. (Condition A: the caprylic acid constitutes 0.001-0.2 parts by mass and the capric acid constitutes 0.0003-0.035 parts by mass relative to 100 parts by mass of the nonfat milk solids in the food/beverage. Condition B: the caprylic acid constitutes 0.0035-0.3 parts by mass and the capric acid constitutes 0.0013-0.055 parts by mass relative to 100 parts by mass of the nonfat milk solids in the food/beverage.)
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Inventors:
AOYAGI KANJI (JP)
SEKIGUCHI YOSHINORI (JP)
ISAKA DAISUKE (JP)
ITO TOMOYA (JP)
ENDO YORIKO (JP)
SEKIGUCHI YOSHINORI (JP)
ISAKA DAISUKE (JP)
ITO TOMOYA (JP)
ENDO YORIKO (JP)
Application Number:
PCT/JP2022/045894
Publication Date:
June 22, 2023
Filing Date:
December 13, 2022
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23L27/00; A23C9/00; A23G9/00
Domestic Patent References:
| WO2013118740A1 | 2013-08-15 |
Foreign References:
| JPS62151154A | 1987-07-06 | |||
| JP2008263903A | 2008-11-06 | |||
| JP2015083000A | 2015-04-30 |
Attorney, Agent or Firm:
TANAKA Shinichiro et al. (JP)
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