MY185380A - Method for improving flavor of beverage - Google Patents

Method for improving flavor of beverage

Info

Publication number
MY185380A
MY185380A MYPI2017702346A MYPI2017702346A MY185380A MY 185380 A MY185380 A MY 185380A MY PI2017702346 A MYPI2017702346 A MY PI2017702346A MY PI2017702346 A MYPI2017702346 A MY PI2017702346A MY 185380 A MY185380 A MY 185380A
Authority
MY
Malaysia
Prior art keywords
beverage
flavor
improving flavor
organic compounds
cellulose derivative
Prior art date
Application number
MYPI2017702346A
Inventor
Mukai Atsushi
Yamada Daisuke
Nishiumi Toshihiro
Original Assignee
Suntory Holdings Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Publication of MY185380A publication Critical patent/MY185380A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/20—Removing unwanted substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/20—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
    • A23F5/22—Reducing or removing alkaloid content from coffee extract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

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.
MYPI2017702346A 2014-12-26 2015-12-28 Method for improving flavor of beverage MY185380A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014264554 2014-12-26
PCT/JP2015/086495 WO2016104810A1 (en) 2014-12-26 2015-12-28 Method for improving flavor of beverage

Publications (1)

Publication Number Publication Date
MY185380A true MY185380A (en) 2021-05-14

Family

ID=56150820

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2017702346A MY185380A (en) 2014-12-26 2015-12-28 Method for improving flavor of beverage

Country Status (3)

Country Link
JP (1) JP6761350B2 (en)
MY (1) MY185380A (en)
WO (1) WO2016104810A1 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018168928A1 (en) * 2017-03-14 2018-09-20 サントリーホールディングス株式会社 Bottled coffee beverage containing furfuryl methyl sulfide
AU2019237660A1 (en) * 2018-03-23 2020-11-12 Suntory Holdings Limited Aroma-free pear juice
CN111902047A (en) * 2018-03-23 2020-11-06 三得利控股株式会社 Non-fragrant grape juice
AU2019237658A1 (en) * 2018-03-23 2020-10-15 Suntory Holdings Limited Aroma-free fruit juice
CN108913425A (en) * 2018-07-11 2018-11-30 贵州神奇药业有限公司 A kind of coffee tea wine and preparation method thereof
JP7010991B2 (en) * 2020-03-31 2022-01-26 アサヒ飲料株式会社 Barley tea beverage
WO2023243608A1 (en) * 2022-06-15 2023-12-21 アサヒグループホールディングス株式会社 Method for reducing unpleasant odor component in roasted coffee beans

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5941374B2 (en) * 1976-05-14 1984-10-06 ダイセル化学工業株式会社 Manufacturing method of coffee products
JPS63237739A (en) * 1987-03-25 1988-10-04 Kimura Koohiiten:Kk Concentration and production of coffee extract solution
JPH11333498A (en) * 1998-05-27 1999-12-07 Toshimitsu Hattori Production of pure water
JP2002191287A (en) * 2000-12-26 2002-07-09 Ogawa & Co Ltd Method for disinfecting milk containing antibody and food, etc., containing disinfected antibody-containing milk
JP2004122621A (en) * 2002-10-03 2004-04-22 Daicel Chem Ind Ltd Surface protective film and its manufacturing method
JP2007282571A (en) * 2006-04-17 2007-11-01 Kao Corp Coffee drink
JP2011182696A (en) * 2010-03-08 2011-09-22 Kao Corp Method for producing purified tea extract
JP5820604B2 (en) * 2010-04-12 2015-11-24 花王株式会社 Method for producing catechin-containing beverage
JP5820110B2 (en) * 2010-12-03 2015-11-24 花王株式会社 Purified tea extract
JP5872215B2 (en) * 2011-09-09 2016-03-01 小川香料株式会社 Coffee extract composition
JP2013138635A (en) * 2011-12-28 2013-07-18 Kao Corp Green tea extract
ES2823873T3 (en) * 2012-01-01 2021-05-10 Botanical Water Tech Ip Ltd Methods for preparing plant-based drinks
JP6230382B2 (en) * 2012-12-27 2017-11-15 三井農林株式会社 Method for producing low caffeine tea extract and low caffeine tea extract

Also Published As

Publication number Publication date
WO2016104810A1 (en) 2016-06-30
JP6761350B2 (en) 2020-09-23
JPWO2016104810A1 (en) 2017-10-12

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