WO2009057633A1 - Agent améliorant le goût - Google Patents
Agent améliorant le goût Download PDFInfo
- Publication number
- WO2009057633A1 WO2009057633A1 PCT/JP2008/069638 JP2008069638W WO2009057633A1 WO 2009057633 A1 WO2009057633 A1 WO 2009057633A1 JP 2008069638 W JP2008069638 W JP 2008069638W WO 2009057633 A1 WO2009057633 A1 WO 2009057633A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- taste
- organic solvent
- improving agent
- extracting
- extract
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/22—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4
- C07D311/26—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3
- C07D311/28—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3 with aromatic rings attached in position 2 only
- C07D311/30—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3 with aromatic rings attached in position 2 only not hydrogenated in the hetero ring, e.g. flavones
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Pyrane Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
La présente invention concerne un agent améliorant le goût caractérisé en ce qu'il contient comme matière active du 7-hydroxy-3,3',4',5,6-pentaméthoxyflavone. Ce dérivé du 7-hydroxyflavone peut être préparé par le biais des étapes consistant à : 1) extraire le péricarpe d'un agrume ou une huile essentielle obtenue à partir celui-ci avec un solvant organique hydrophile et concentrer ensuite l'extrait ; 2) ajouter un solvant organique hydrophobe au concentré obtenu et extraire avec une solution aqueuse d'alcali ; 3) ajuster le pH de l'extrait d'alcali à un niveau acide et recueillir les cristaux ainsi précipités par filtration pour donner des cristaux bruts ; et, si nécessaire, 4) recristalliser les cristaux bruts à partir d'un solvant organique pour obtenir le dérivé de 7-hydroxyflavone tel que décrit ci-dessus. Cet agent améliorant le goût présente d'excellentes propriétés permettant notamment d'augmenter les qualités de sucrosité d'un édulcorant à sucrosité élevée, d'ajuster un arrière-goût sucré, de réduire un goût désagréable, etc.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2009539086A JP5225285B2 (ja) | 2007-11-02 | 2008-10-29 | 呈味改善剤 |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007286041 | 2007-11-02 | ||
JP2007-286041 | 2007-11-02 | ||
JP2007-339360 | 2007-12-28 | ||
JP2007339360 | 2007-12-28 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2009057633A1 true WO2009057633A1 (fr) | 2009-05-07 |
Family
ID=40591022
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2008/069638 WO2009057633A1 (fr) | 2007-11-02 | 2008-10-29 | Agent améliorant le goût |
Country Status (2)
Country | Link |
---|---|
JP (2) | JP5225285B2 (fr) |
WO (1) | WO2009057633A1 (fr) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010037317A (ja) * | 2008-08-08 | 2010-02-18 | Ogawa & Co Ltd | ポリメトキシフラボン類の製造方法 |
JP2012005483A (ja) * | 2010-06-25 | 2012-01-12 | Unilever Nv | ステビアを含む製品 |
WO2014057727A1 (fr) * | 2012-10-12 | 2014-04-17 | 国立大学法人 琉球大学 | Procédé de fabrication d'une substance contenant de la nobilétine et de la tangérétine dérivées de fruits d'agrumes, et substance contenant de la nobilétine et de la tangérétine ainsi obtenue |
KR101461561B1 (ko) * | 2011-11-23 | 2014-11-13 | 한국식품연구원 | 감미 증강제 |
JP2015012847A (ja) * | 2013-07-08 | 2015-01-22 | サントリー食品インターナショナル株式会社 | 後味が改善された高甘味度甘味料を含有する高果汁飲料 |
US8945646B2 (en) | 2010-01-29 | 2015-02-03 | Ogawa & Co., Ltd. | Method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels |
CN113015437A (zh) * | 2018-10-09 | 2021-06-22 | 弗门尼舍有限公司 | 多甲氧基黄酮及其作为口感增强剂和苦味掩蔽剂的用途 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06335362A (ja) * | 1992-12-28 | 1994-12-06 | Sanei Gen F F I Inc | 呈味改善剤及び呈味改善方法 |
WO2006127996A2 (fr) * | 2005-05-24 | 2006-11-30 | Rutgers, The State University Of New Jersey | Compositions et procedes pour l'optimisation de recuperation apres exercice |
WO2007109071A2 (fr) * | 2006-03-15 | 2007-09-27 | Rutgers, The State University Of New Jersey | Compositions de polyméthoxyflavones hydroxylées |
-
2008
- 2008-10-29 WO PCT/JP2008/069638 patent/WO2009057633A1/fr active Application Filing
- 2008-10-29 JP JP2009539086A patent/JP5225285B2/ja active Active
-
2013
- 2013-01-29 JP JP2013014858A patent/JP5586715B2/ja not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06335362A (ja) * | 1992-12-28 | 1994-12-06 | Sanei Gen F F I Inc | 呈味改善剤及び呈味改善方法 |
WO2006127996A2 (fr) * | 2005-05-24 | 2006-11-30 | Rutgers, The State University Of New Jersey | Compositions et procedes pour l'optimisation de recuperation apres exercice |
WO2007109071A2 (fr) * | 2006-03-15 | 2007-09-27 | Rutgers, The State University Of New Jersey | Compositions de polyméthoxyflavones hydroxylées |
Non-Patent Citations (1)
Title |
---|
CHEN J. ET AL.: "Two New Polymethoxylated Flavones, a Class of Compounds with Potential Anticancer Activity, Isolated from Cold Pressed Dancy Tangerine Peel Oil Solids.", J.AGRIC.FOOD.CHEM., vol. 45, no. 2, 1997, pages 364 - 368 * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010037317A (ja) * | 2008-08-08 | 2010-02-18 | Ogawa & Co Ltd | ポリメトキシフラボン類の製造方法 |
US8945646B2 (en) | 2010-01-29 | 2015-02-03 | Ogawa & Co., Ltd. | Method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels |
JP2012005483A (ja) * | 2010-06-25 | 2012-01-12 | Unilever Nv | ステビアを含む製品 |
KR101461561B1 (ko) * | 2011-11-23 | 2014-11-13 | 한국식품연구원 | 감미 증강제 |
WO2014057727A1 (fr) * | 2012-10-12 | 2014-04-17 | 国立大学法人 琉球大学 | Procédé de fabrication d'une substance contenant de la nobilétine et de la tangérétine dérivées de fruits d'agrumes, et substance contenant de la nobilétine et de la tangérétine ainsi obtenue |
JP5735184B2 (ja) * | 2012-10-12 | 2015-06-17 | 国立大学法人 琉球大学 | 柑橘類由来のノビレチン及びタンゲレチン含有物の製造方法及びその方法で得られたノビレチン及びタンゲレチン含有物 |
JPWO2014057727A1 (ja) * | 2012-10-12 | 2016-09-05 | 国立大学法人 琉球大学 | 柑橘類由来のノビレチン及びタンゲレチン含有物の製造方法及びその方法で得られたノビレチン及びタンゲレチン含有物 |
JP2015012847A (ja) * | 2013-07-08 | 2015-01-22 | サントリー食品インターナショナル株式会社 | 後味が改善された高甘味度甘味料を含有する高果汁飲料 |
CN113015437A (zh) * | 2018-10-09 | 2021-06-22 | 弗门尼舍有限公司 | 多甲氧基黄酮及其作为口感增强剂和苦味掩蔽剂的用途 |
Also Published As
Publication number | Publication date |
---|---|
JP2013121973A (ja) | 2013-06-20 |
JPWO2009057633A1 (ja) | 2011-03-10 |
JP5225285B2 (ja) | 2013-07-03 |
JP5586715B2 (ja) | 2014-09-10 |
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