To provide a method for improving the flavor of a food or beverage by adding a hesperidin glycoside, capable of reducing the unpleasant tastes and smells of the food, such as bitter taste, astringency, sour taste, grassy smell, pungent taste, other peculiar smells and peculiar tastes, to improve the flavor of the food or the beverage.
This method for improving the flavor of a food or beverage comprises adding (B) (B1) a hesperidin glycoside (for example, a hesperidin glycoside in which a chain comprising one to twenty α-1,4-bonded glucose molecules is bonded to the 4-position of the glucose of the hesperidin through an α-1,4-bond and which is obtained by allowing a glycosyltransferase such as cyclodextrin glucanotransferase to act on the hesperidin and dextrin as raw materials) or (B2) a mixture of the compound B1 with hesperidin to (A) a food or beverage such as a processed citrus product, a vegetable beverage, a galenical-containing food or beverage, a cacao product or a honey product. The component B is preferably added in an amount of 0.001-10 wt.% based on the component A.
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FUKUMOTO SHUNICHI
TSUNAWAKI YUKI
HAMA YOSHIAKI
MORIMOTO MIKIO
EZAKI GLICO CO
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