Method for improving persistence of flavor possessed by food and drink

• Main Authors: MURAYAMA NORIKO, AOYAGI HIROSHI, ITO TOMOYA, UEHARA HIDETAKA, FUSHIMI TATSUYA, HASOME YOSHIMUNE, MIZOTA TOSHINOBU, TSUKIYAMA MUNEO, TSUJINO SHOGO
• Format: Patent
• Language: Chinese; English
• Published: 31.01.2023
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present disclosure addresses the problem of developing a method for improving the persistence of a flavor after a food or beverage is put into the mouth. The present disclosure is an agent for improving the flavor persistence of foods and drinks, which contains polyglycerol condensed ricinoleate as an active ingredient. Furthermore, the present disclosure is an agent for improving the flavor persistence of the food and drink, in which the polyglycerol polymerization degree of the polyglycerol condensed ricinoleate is 2-10, and an agent for improving the flavor persistence of the food and drink, in which the food and drink has a sweet taste and/or a salty taste. And a flavor persistence improving agent for a food or beverage, said flavor persistence improving agent being a food or beverage containing an edible oil or fat. 本公开的课题在于开发一种提升将饮食品含入口中后的风味的持久性的方法。本公开是一种以聚甘油缩合蓖麻油酸酯为有效成分的饮食品的风味持久性提升剂。另外，本公开是一种所述聚甘油缩合蓖麻油酸酯的聚甘油聚合度为2～10的所述饮食品的风味持久性提升剂、所述饮食品具有甜味和/或咸味的所述饮食品的风味持久性提升剂、以及所述饮食品为含有食用油脂的饮食品的所述饮食品的风味持久性提升剂。