GUSTATORINESS-IMPROVED FOOD COMPOSITION, METHOD FOR IMPROVING GUSTATORINESS AND GUSTATORINESS IMPROVER

PROBLEM TO BE SOLVED: To obtain an inexpensive, highly versatile food composition containing a gustatoriness-improving ingredient which is obtained by subjecting sugar cane-derived bagasse to extraction with a solvent such as water, and capable of improving the gustatoriness of foods having unfavora...

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Hauptverfasser:	SUGITANI TOSHIAKI, KOJIMA HIROTOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SPIRITS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain an inexpensive, highly versatile food composition containing a gustatoriness-improving ingredient which is obtained by subjecting sugar cane-derived bagasse to extraction with a solvent such as water, and capable of improving the gustatoriness of foods having unfavorable taste. SOLUTION: This-food composition contains a gustatoriness-improving ingredient which is obtained by subjecting sugar cane-derived bagasse to extraction with a solvent selected from the group consisting of water and hydrophilic solvents including ethanol. The food itself before incorporated with the above ingredient is a high-sweetness sweetener with after-sweetness or bitterness selected from the group consisting of stevia sweeteners, acesulfame K, saccharin (sodium), aspartame, sucralose, glycyrrhizin, neohesperidin dihydrochalcone and alitame. The gustatoriness of the above hood is improved by formulating 1 g of the food with 0.0002-0.02 g of the bagasse extract (on a dry basis).