JPH01228447A - Taste improver for beverage - Google Patents
Taste improver for beverageInfo
- Publication number
- JPH01228447A JPH01228447A JP63052752A JP5275288A JPH01228447A JP H01228447 A JPH01228447 A JP H01228447A JP 63052752 A JP63052752 A JP 63052752A JP 5275288 A JP5275288 A JP 5275288A JP H01228447 A JPH01228447 A JP H01228447A
- Authority
- JP
- Japan
- Prior art keywords
- beverage
- taste
- beverages
- calcium phosphate
- coffee
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 23
- 235000019640 taste Nutrition 0.000 title claims abstract description 15
- 235000020188 drinking water Nutrition 0.000 claims abstract description 7
- 239000003651 drinking water Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 15
- 239000004068 calcium phosphate ceramic Substances 0.000 claims description 8
- 235000014214 soft drink Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 abstract description 12
- 235000013353 coffee beverage Nutrition 0.000 abstract description 10
- 235000016213 coffee Nutrition 0.000 abstract description 7
- 244000269722 Thea sinensis Species 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 239000000919 ceramic Substances 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 229910052588 hydroxylapatite Inorganic materials 0.000 abstract description 4
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 abstract description 4
- 235000013616 tea Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 235000014112 Cassia mimosoides Nutrition 0.000 abstract description 2
- 244000302899 Cassia mimosoides Species 0.000 abstract description 2
- 240000007154 Coffea arabica Species 0.000 abstract description 2
- 239000001506 calcium phosphate Substances 0.000 abstract description 2
- 238000000748 compression moulding Methods 0.000 abstract description 2
- 238000005245 sintering Methods 0.000 abstract description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 abstract description 2
- 229910014497 Ca10(PO4)6(OH)2 Inorganic materials 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 229910000389 calcium phosphate Inorganic materials 0.000 abstract 1
- 235000011010 calcium phosphates Nutrition 0.000 abstract 1
- 229910052586 apatite Inorganic materials 0.000 description 13
- VSIIXMUUUJUKCM-UHFFFAOYSA-D pentacalcium;fluoride;triphosphate Chemical compound [F-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O VSIIXMUUUJUKCM-UHFFFAOYSA-D 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 7
- 239000000460 chlorine Substances 0.000 description 7
- 229910052801 chlorine Inorganic materials 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 235000020679 tap water Nutrition 0.000 description 7
- 239000008399 tap water Substances 0.000 description 7
- 210000000988 bone and bone Anatomy 0.000 description 6
- 239000008187 granular material Substances 0.000 description 4
- 235000021539 instant coffee Nutrition 0.000 description 4
- 239000004570 mortar (masonry) Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 230000007794 irritation Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000001354 calcination Methods 0.000 description 1
- 229910010293 ceramic material Inorganic materials 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020680 filtered tap water Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000021 stimulant Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- GBNXLQPMFAUCOI-UHFFFAOYSA-H tetracalcium;oxygen(2-);diphosphate Chemical compound [O-2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GBNXLQPMFAUCOI-UHFFFAOYSA-H 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000020681 well water Nutrition 0.000 description 1
- 239000002349 well water Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、水道水等の飲料水、コーヒー、紅茶等の嗜好
飲料、ジュース等の清涼飲料の味覚を改善する為の改善
材に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improving material for improving the taste of drinking water such as tap water, beverages such as coffee and tea, and soft drinks such as juice.
通常、生活で飲料用に使用する水道水、或いは喫茶店、
乗り物等で供給される飲料水は、人体に無害であること
を目的とし、単に殺菌処理を施しであるものが多く、逆
に殺菌処理の為に生ずる塩素等の影響は、飲む者に対し
て刺激を与える結果となっている。これらの点は、浄水
器を利用して解消されるものであるが、各地方に出向い
た場合、常時浄水器が置いであるものとは限らない。そ
の上、浄水器を使用して浄化した水でも、各地方によっ
て水質が異なり、初めて飲む水には味覚工種々な刺激、
を感するものである。Tap water that is normally used for drinking in daily life, or from coffee shops,
Drinking water supplied by vehicles, etc. is intended to be harmless to the human body, and is often simply sterilized; on the other hand, the effects of chlorine, etc., produced during sterilization have a negative impact on the drinker. The result is stimulating. These problems can be solved by using water purifiers, but when you go to each region, water purifiers are not always available. Furthermore, even if the water is purified using a water purifier, the quality of the water varies depending on the region, and the water you drink for the first time may have various stimulants on your taste buds.
It is something that you can feel.
このことは飲料水に限らず、コーヒー、紅茶等の嗜好飲
料或いはジュース等の清涼飲料に於いても、一方的提供
されるものに関しては同じようなことが指摘された。It has been pointed out that this is not limited to drinking water, but also applies to beverages such as coffee and tea, and soft drinks such as juice, which are provided unilaterally.
上記に鑑み本発明者らは、ハイドロキシアパタイト等リ
ン酸カルシウム系セラミックスが、少なくとも飲料中に
存在する苦味やピリッとした味覚上の刺激を解消してく
れることを知見し、本発明に到達したものである。In view of the above, the present inventors have discovered that calcium phosphate ceramics such as hydroxyapatite eliminate at least the bitterness and pungent taste irritation present in beverages, and have arrived at the present invention. .
以下本発明につき、その材料組成及び製法、形状、使用
態様等につき詳細に分脱する。The present invention will be described in detail below regarding its material composition, manufacturing method, shape, usage mode, etc.
材料組成
本発明に於けるリン酸カルシウム系セラミックスとは、
人工的に合成したハイドロキシアパタイト（Ｃａ＋ｏ（
ＰＯ＋）ｅ（ＯＨ）、）を初めとして、タラ骨等より精
製した天然骨粉、リン酸三カルシウム、リン酸四カルシ
ウム等を指し示す。Material Composition Calcium phosphate ceramics in the present invention are:
Artificially synthesized hydroxyapatite (Ca+o(
PO+)e(OH),), natural bone powder purified from cod bones, tricalcium phosphate, tetracalcium phosphate, etc.
他方、その製法は、ハイドロキシアパタイトを例とする
と、Ｃａ／Ｐモル比が１，６７湿式法等、従来の方法で
生成した粉末を、ラバープレス等により５００〜３００
０ｋｇ／ｃｍ”程度の圧力下、所望形状に圧縮成形し、
次いでこれを７００〜１５００°Ｃ程度の温間で焼結処
理して得られるものであるが、より詳しくは下記公知技
術が参照される。すなわち、特開昭５１−４０４００．
同５２−１４２７０７、同５２−１４７６０６、同５２
−１４９８９５、同５３−１１０９９９、特公昭５７−
４０７７６及び同５７−４０８０３号公報。On the other hand, in the production method, taking hydroxyapatite as an example, powder produced by a conventional method such as a wet method with a Ca/P molar ratio of 1.67 and a Ca/P molar ratio of 500 to 300 using a rubber press or the like is used.
Compression molding into the desired shape under a pressure of about 0 kg/cm'',
This is then obtained by sintering it at a warm temperature of about 700 to 1500°C. For more details, refer to the following known techniques. That is, JP-A-51-40400.
52-142707, 52-147606, 52
-149895, 53-110999, Special Publication 1977-
No. 40776 and No. 57-40803.
飲 料
本発明に於ける飲料は、水道水、井戸水等の飲料水、コ
ーヒー、紅茶、日本茶、ジュース等の嗜好飲料水である
。Beverage Beverages in the present invention include drinking water such as tap water and well water, and recreational drinking water such as coffee, black tea, Japanese tea, and juice.
形状乃至構造
本発明飲料用味覚改善材は、使用目的に応じて所望のも
のとなし得るが、その典型的な形状としては、次に掲げ
るものがある。Shape or Structure The taste improving material for beverages of the present invention can be made into any desired shape depending on the purpose of use, and typical shapes include the following.
１、棒状支持体の一端にリン酸カルシウム系セラミック
ス材の緻密体を接続固定したもの、或いは粉末による射
出成形層を形成した、いわゆる攪拌棒状のもの。1. A rod-shaped support with a dense body of calcium phosphate ceramic material connected and fixed to one end, or a so-called stirring rod-shaped support with an injection molded layer of powder formed thereon.
２、顆粒状のリン酸カルシウム系セラミックスを綿状袋
に収納し、更に綿状袋に把持用の糸を接続した、いわゆ
るティーバッグ状のもの。2. A so-called tea bag-like product in which granular calcium phosphate ceramics are housed in a cotton-like bag, and a gripping thread is connected to the cotton-like bag.
３、飲料抽出口（水道であれば蛇口）に、リン酸カルン
ウム系セラミックス多孔質を収納した容器を接続し、飲
料が容器中のリン酸カルンウム系セラミックス層内を通
過するようにした濾過器タイプとしたもの。3. A filter type in which a container containing porous carunium phosphate ceramic is connected to the beverage outlet (faucet if it is a water supply), and the beverage passes through the carunium phosphate ceramic layer in the container. What was said.
４、容器の一部にはめ込んだもの。4. Something that is fitted into a part of the container.
５、容器状に成形したもの。5. Shaped into a container.
上記形状を取る本発明改善材の使用態様としては、１．
２の場合は、カップ、グラス等に抽かれた飲料に、攪拌
棒又はティーカップ状に形成した本発明改善材を入れ、
数回かき回せば足りるものである。又、３の場合は、飲
料が本発明改善材を通過すれば足りるものである。４゜
５の場合は、容器自体がリン酸カルシウム系セラミック
スとして形成されているものであるから、容器の中へ飲
料を入れれば足りるものである。Usage modes of the improved material of the present invention having the above shape include 1.
In case 2, the improved material of the present invention formed in the shape of a stirring rod or teacup is placed in a drink brewed in a cup, glass, etc.
It is enough to stir it several times. Further, in case 3, it is sufficient that the beverage passes through the improving material of the present invention. In the case of 4°5, since the container itself is made of calcium phosphate ceramics, it is sufficient to put the beverage into the container.
即ち本発明に示すリン酸カルシウム系セラミックスは、
飲料中の味覚を悪化させる原因物質を吸着する能力に浸
れており、その具体的吸着性能は次に示す実験で明らか
である。That is, the calcium phosphate ceramics shown in the present invention are
It has the ability to adsorb substances that cause taste deterioration in beverages, and its specific adsorption performance is clear in the following experiment.
実験ｌ
味覚改善材は、湿式合成したアパタイトを転動造粒した
後、１１００°Ｃで焼成したφ３．８ｍｍ、密度９０％
、１粒当たり３０ｍｇの顆粒体とした。Experiment 1 The taste improving material was made by rolling granulating wet-synthesized apatite and then firing it at 1100°C.The material had a diameter of 3.8 mm and a density of 90%.
, granules weighing 30 mg per granule.
この合成アパタイト顆粒体を府中市水道水（ｌ １．
ｍ Ｑ ）に浸漬、攪拌後、室温で１時間静置、５Ａ濾
紙で濾過した後、残留塩素についてＤＰＤ比色法により
測定した。This synthetic apatite granule was mixed with Fuchu City tap water (l 1.
m Q ), stirred, left at room temperature for 1 hour, filtered through 5A filter paper, and residual chlorine was measured by DPD colorimetry.
一方、合成アパタイトを浸漬しない水道水の残留塩素に
ついても測定した。On the other hand, residual chlorine in tap water in which synthetic apatite was not immersed was also measured.
結果を第１表に示す。The results are shown in Table 1.
第１表
第１表から、味覚を悪質化する塩素の吸着が行なわれて
いることが知見された。Table 1 From Table 1, it was found that chlorine, which deteriorates the taste, was adsorbed.
実験２
味覚改善材は、脱脂タラ骨粉（大洋化学工業製）を７０
０℃で焼成した後、乳鉢で粉砕した天然アパタイト粉末
とした。Experiment 2 The taste improving material was defatted cod bone powder (manufactured by Taiyo Kagaku Kogyo) at 70%
After firing at 0°C, it was ground in a mortar to obtain natural apatite powder.
上記天然アパタイト粉末を府中市水道水５０ｍＱにＩｇ
加え、攪拌した後、約１０分室温中に静置した。静置後
濾過し、この濾過した水道水中の遊離残留塩素の濃度に
ついて測定した。一方、天然アパタイトを加えない水道
水の遊離残留塩素についても測定した。Ig the above natural apatite powder in 50 mQ of Fuchu city tap water.
After addition and stirring, the mixture was allowed to stand at room temperature for about 10 minutes. After standing still, it was filtered, and the concentration of free residual chlorine in the filtered tap water was measured. On the other hand, free residual chlorine in tap water without natural apatite added was also measured.
結果を第２表に示す。The results are shown in Table 2.
第２表
第２表から、実験１と同様、塩素の吸着が行なわれてい
ることが明らかとなった。Table 2 From Table 2, it was revealed that chlorine was adsorbed as in Experiment 1.
実験３
味覚改善材は、脱脂タラ骨を１２００℃で焼成した後、
乳鉢で粉砕した粉末を打鍵機にかけ、相対密度８５％、
１粒当たりｉｏ、５ｍｇの錠剤とした。Experiment 3 The taste improving material was made by baking defatted cod bones at 1200°C.
The powder crushed in a mortar was put through a key press, and the relative density was 85%.
Each tablet was io, 5 mg.
この錠剤を、約７５°Ｃの鳩（府中市水道）に粉末コー
ヒーを溶かして生成したコーヒー飲料に浸漬、軽く攪拌
した後、約２０ｍＱずつ採って、５分後、１５分後、４
０分後、８０分後にｐｌ測定を行った。The tablets were immersed in a coffee drink made by dissolving powdered coffee in Hato (Fuchu City Suido) at about 75°C, stirred lightly, and then taken in portions of about 20 mQ.After 5 minutes, after 15 minutes,
PL measurements were performed after 0 minutes and 80 minutes.
一方、アパタイト顆粒体を浸漬しないコーヒーのｐＨも
、前記と同じ時刻に測定した。On the other hand, the pH of the coffee without soaking the apatite granules was also measured at the same time as above.
結果を第３表に示す。The results are shown in Table 3.
第３表
第３表から、通常ｐＨが弱酸性を示すインスタントコー
ヒーが、アパタイトの浸漬によって中性方向へと移項し
、ピリゾとした刺激に係る酸味の基となるクロロゲン酸
等の吸着が行なわれたことを示している。Table 3 Table 3 shows that instant coffee, which normally has a slightly acidic pH, shifts to a neutral pH by soaking in apatite, and adsorption of chlorogenic acid, etc., which is the source of the sour taste associated with the pyrizoic irritation, takes place. It shows that
実験４
味覚改善材は、脱脂タラ骨粉（大洋化学工業製）を乳鉢
で粉砕した粉末を打錠機にかけ、１２００℃で焼成し、
相対密度８５％、口径３．８ｍｍ。Experiment 4 The taste improving material was prepared by crushing defatted cod bone powder (manufactured by Taiyo Kagaku Kogyo) in a mortar, applying it to a tablet machine, and baking it at 1200°C.
Relative density 85%, diameter 3.8mm.
１００ｍｇのアパタイト錠剤とした。It was made into a 100 mg apatite tablet.
上記アパタイト錠剤９．Ｏｇを、７０°Ｃの湯１２０ｍ
σにインスタントコーヒー粉末２．４ｇを溶かして得た
コーヒー飲料に浸漬し、１時間放置した後、アパタイト
錠剤を取り出し、錠剤中のタンニン及び無水カフェイン
の量を分析した。The above apatite tablet9. Og, 70°C hot water 120m
The apatite tablets were immersed in a coffee beverage prepared by dissolving 2.4 g of instant coffee powder in σ, left for 1 hour, and then taken out, and the amounts of tannin and anhydrous caffeine in the tablets were analyzed.
結果を第４表に示す。The results are shown in Table 4.
第４表
第４表から、インスタントコーヒーに執拗な苦味、刺激
を与えるタンニン、無水カフェイン等がアパタイトによ
り吸着除去され、味覚の改善が行なわれていることを知
見した。Table 4 From Table 4, it was found that tannins, anhydrous caffeine, etc. that give instant coffee a persistent bitter taste and irritation were adsorbed and removed by apatite, thereby improving the taste.
次に、味覚官能評価により本発明を具体的に説明する。Next, the present invention will be specifically explained using taste sensory evaluation.
実験５
脱脂タラ骨粉を７００°Ｃで焼成した後、乳鉢で粉砕し
た粉末を打錠機にかけ、相対密度８５％、１粒当たりｉ
ｏ、５ｍｇの天然アパタイト錠剤を得た。Experiment 5 After calcining defatted cod bone powder at 700°C, the powder was crushed in a mortar and then applied to a tablet machine, with a relative density of 85% and i per tablet.
o. 5 mg of natural apatite tablets were obtained.
７５℃の湯に２．４ｇのインスタントコーヒーを溶かし
て得たコーヒー飲料に上記錠剤を１分間浸し攪拌後、２
０名のパネルによって官能評価を行なった。The above tablets were immersed in a coffee beverage obtained by dissolving 2.4 g of instant coffee in 75°C hot water for 1 minute and stirred.
Sensory evaluation was performed by a panel of 0 people.
結果を第５表に示す。The results are shown in Table 5.
（以下空欄） 第５表 いずれの項目ら危険率１％以下で有意差があった。(Blank below) Table 5 There was a significant difference in all items with a risk rate of 1% or less.
特許出願人 株式会社アドバンスPatent applicant Advance Co., Ltd.
Claims (3)
させる物質がリン酸カルシウム系セラミックスであるこ
とを特徴とする飲料用味覚改善材。(1) A taste-improving material for beverages, characterized in that the substance that improves the taste of a beverage by passing the beverage through it is a calcium phosphate ceramic.
る物質がリン酸カルシウム系セラミックスであることを
特徴とする飲料用味覚改善材。(2) A taste-improving material for a beverage, characterized in that the substance that improves the taste of a beverage by being immersed in the beverage is a calcium phosphate ceramic.
を特徴とする飲料用味覚改善材。(3) A taste-improving material for beverages, characterized in that the beverage is drinking water, a recreational beverage, or a soft drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63052752A JPH01228447A (en) | 1988-03-08 | 1988-03-08 | Taste improver for beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63052752A JPH01228447A (en) | 1988-03-08 | 1988-03-08 | Taste improver for beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01228447A true JPH01228447A (en) | 1989-09-12 |
Family
ID=12923629
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63052752A Pending JPH01228447A (en) | 1988-03-08 | 1988-03-08 | Taste improver for beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01228447A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999064619A2 (en) * | 1998-06-10 | 1999-12-16 | Novozymes A/S | Novel mannanases |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4943444A (en) * | 1972-08-31 | 1974-04-24 | ||
| JPS5745386A (en) * | 1980-08-29 | 1982-03-15 | Tdk Corp | Additive for ionized water manufacturing device |
| JPS59145087A (en) * | 1983-02-09 | 1984-08-20 | Saga Shoko:Kk | Sintered body for purification of drinking water |
-
1988
- 1988-03-08 JP JP63052752A patent/JPH01228447A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4943444A (en) * | 1972-08-31 | 1974-04-24 | ||
| JPS5745386A (en) * | 1980-08-29 | 1982-03-15 | Tdk Corp | Additive for ionized water manufacturing device |
| JPS59145087A (en) * | 1983-02-09 | 1984-08-20 | Saga Shoko:Kk | Sintered body for purification of drinking water |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999064619A2 (en) * | 1998-06-10 | 1999-12-16 | Novozymes A/S | Novel mannanases |
| WO1999064619A3 (en) * | 1998-06-10 | 2000-03-02 | Novo Nordisk As | Novel mannanases |
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