METHOD FOR IMPROVING FLAVOR OF EMBLICA OFFICINALIS GAERTN OR PHYLLANTHUS EMBILICA

PROBLEM TO BE SOLVED: To solve problems that Emblica officinalis Gaertn or Phyllanthus embilica is difficult to utilize as a food because the Emblica officinalis Gaertn or Phyllanthus embilica conventionally has low evaluation in aspects of organoleptic functions though the Emblica officinalis Gaert...

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Bibliographische Detailangaben
Hauptverfasser:	ISHIHARA NORIYUKI, TEETAMU PURAJUMUNA RAO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To solve problems that Emblica officinalis Gaertn or Phyllanthus embilica is difficult to utilize as a food because the Emblica officinalis Gaertn or Phyllanthus embilica conventionally has low evaluation in aspects of organoleptic functions though the Emblica officinalis Gaertn or Phyllanthus embilica is regarded as an important medicinal plant in Ayurveda and is one of typical fruits (three fruits, triphala) and conventionally considered as the first tree in space and a fruit thereof is used as prescription for eye disease, pneumonia, anemia and bacterial dysenteria, or the like, in treatment in the Ayurveda, and to provide a method for improving the flavor of the Emblica officinalis Gaertn or Phyllanthus embilica while abundantly containing active ingredients exhibiting physiological actions so as to utilize the Emblica officinalis Gaertn or Phyllanthus embilica for foods without limiting the utilizable foods having the good flavor. SOLUTION: The method for improving the flavor of the Emblica officinalis Gaertn or Phyllanthus embilica is carried out by treating the Emblica officinalis Gaertn or Phyllanthus embilica with a pectinase. The method for improving the flavor of the Emblica officinalis Gaertn or Phyllanthus embilica is carried out by treating the fruit of the Emblica officinalis Gaertn or Phyllanthus embilica with the pectinase. COPYRIGHT: (C)2005,JPO&NCIPI