Alcoholic nitrogenized coffee product, system, and method
US-2024423408-A1 · Dec 26, 2024 · US
Flavor-improving method
US9314046B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-9314046-B2 |
| Application number | US-201214232316-A |
| Country | US |
| Kind code | B2 |
| Filing date | Jul 12, 2012 |
| Priority date | Jul 14, 2011 |
| Publication date | Apr 19, 2016 |
| Grant date | Apr 19, 2016 |
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- Title
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- Abstract
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Abstract
Official abstract text for this publication.
The present invention provides a novel method for improving the flavor of a food, drink, pharmaceutical product, oral care product, or the like. One aspect of the present invention is a method for improving the flavor of a food, drink, pharmaceutical product or oral care product, the method including the step of adding 0.1 to 10000 ppb of γ-aminobutyric acid and 0.01 to 10000 ppb of naringenin to the food, drink, pharmaceutical product, or oral care product.
First claim
Opening claim text (preview).
The invention claimed is: 1. A method for improving flavor of a food, drink, pharmaceutical product, or oral care product, comprising the step of adding 0.1 to 10000 ppb of γ-aminobutyric acid and 0.01 to 10000 ppb of naringenin to the food, drink, pharmaceutical product, or oral care product, wherein the γ-aminobutyric acid and the naringenin are added such that a weight ratio of the γ-aminobutyric acid to the naringenin is from 1:10000 to 100000:1. 2. The method according to claim 1 , wherein the improvement of the flavor is addition of umami taste, addition of complexity of taste, reduction of sourness, reduction of saltiness, sweetness enhancement of a high-intensity sweetener, improvement in aftertaste of a high-intensity sweetener, or improvement in aftertaste of a mineral. 3. The method according to claim 1 , wherein the γ-aminobutyric acid is added in an amount of 1-1000 ppb and the naringenin is added in an amount of 0.02-1000 ppb. 4. The method according to claim 1 , wherein the γ-aminobutyric acid is added in an amount of 10-100 ppb and the naringenin is added in an amount of 0.05-100 ppb. 5. The method according to claim 1 , wherein the improvement of the flavor is sweetness enhancement of a high-intensity sweetener and the ratio of γ-aminobutyric acid to the naringenin is 10:1 to 120:1.
Assignees
Inventors
Classifications
- A23L2/56Primary
Flavouring or bittering agents (sweeteners A23L2/60) · CPC title
characterised by the composition {containing organic or inorganic compounds} · CPC title
Taste or flavour enhancing agents · CPC title
containing amino acids · CPC title
Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses · CPC title
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- What does patent US9314046B2 cover?
- The present invention provides a novel method for improving the flavor of a food, drink, pharmaceutical product, oral care product, or the like. One aspect of the present invention is a method for improving the flavor of a food, drink, pharmaceutical product or oral care product, the method including the step of adding 0.1 to 10000 ppb of γ-aminobutyric acid and 0.01 to 10000 ppb of naringenin …
- Who is the assignee on this patent?
- Toyohara Yoshikazu, Hiramoto Tadahiro, OMOTANI Naoto, and 1 more
- What technology area does this patent fall under?
- Primary CPC classification A23L2/56. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Apr 19 2016 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).