METHOD AND DEVICE FOR EVALUATING FOOD ASTRINGENCY

PROBLEM TO BE SOLVED: To provide a method and device to make quantitative evaluation of astringency of beer, wine, green tea, etc., accurately and simply. SOLUTION: The astringency evaluating method for foods comprises three steps; a step to make reaction of the astringency component of food with pe...

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Bibliographische Detailangaben
Hauptverfasser:	OKAHATA SHIGEO, KANEDA HIROTAKA
Format:	Patent
Sprache:	eng
Schlagworte:	INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS TESTING
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method and device to make quantitative evaluation of astringency of beer, wine, green tea, etc., accurately and simply. SOLUTION: The astringency evaluating method for foods comprises three steps; a step to make reaction of the astringency component of food with peptide so that a complex substance is produced, a step to obtain a specified measuring value corresponding to the produced amount of the complex substance, and a step to determine the strength of astringency from the obtained measuring value on the basis of correlation between the previously obtained astringency strength and the specified measuring value.