The present invention addresses the problem of providing an off-flavor reducing agent which is capable of reducing off-flavor of various foods. Also, the present invention addresses the problem of providing a food in which off-flavor is reduced by the off-flavor reducing agent. The present invention was completed based on the finding that a microdispersion of a polyphenol material-containing aqueous phase in an oily phase exhibits an effect as an off-flavor reducing agent. According to the present off-flavor reducing agent, a particularly prominent off-flavor reducing effect is observed in high-cacao chocolates, cereals, vegetables and beverages.

Off-flavor reducing agent and food using same

The present invention relates to compositions including L-theanine, proanthocyanidin(s); and a catechin selected from the group consisting of epigallocatechin gallate, epigallocatechin, epicatechin gallate, epicatechin and combinations thereof The compositions may be used to treat, prevent, or provide mental clarity following a period of time after consumption The present invention also relates to methods of treatment, and methods of manufacture and use of said composition

Compositions comprising l-theanine, proanthocyanidin/s and a catechin and uses thereof

The purpose of the present invention is to provide a coffee beverage packed in a container in which a reduction in flavor is suppressed　This coffee beverage has a coffee solids content of 03 to 30% by mass, and contains 01 to 20 mg/100 mL of 1-deoxynojirimycin

Coffee beverage packed in container

Provided are a powdered sesame beverage composition with a reduced fat and oil content, ease of drinking, and excellent handleability and a method for producing the same. A powdered beverage composition according to the present invention is a powdered beverage composition containing a ground product of sesame, and the ground product of sesame is in a non-paste form and has an oil content of smaller than 30% by mass relative to the total mass of the ground product, a 50% cumulative diameter ranging from 8 to 30 μm, preferably 8 to 20 μm, and a 90% cumulative diameter ranging from 50 to 150 μm.

Powdered beverage composition and method for preparing same

PROBLEM TO BE SOLVED: To develop a novel frothing agent capable of increasing froth-lasting effectiveness without imparting a foreign taste or an off-flavor to a carbonated beverage.SOLUTION: A method of improving a froth-lasting quality of a carbonated beverage of this invention is achieved by adding Tiliroside to the carbonated beverage.SELECTED DRAWING: None

Packaged carbonated beverage

To provide a packed tea beverage that prevents its flavor from deteriorating.SOLUTION: A packed tea beverage contains caffeine of 1.0-50 mg/100 mL, the packed tea beverage containing 1-deoxynojirimycin of 0.1-2.0 mg/100 mL.SELECTED DRAWING: None

Packed tea beverage

PROBLEM TO BE SOLVED: To provide a beverage in which bitter and astringent tastes originating from tiliroside are reduced, and a method of reducing bitter and astringent tastes of a beverage originating from tiliroside.SOLUTION: Ethanol or propylene glycol of 0.001-1.5 v/v% is added to a beverage containing tiliroside of 0.005-1.5 mg/100 mL where the soluble solid concentration is 2.0 or less.SELECTED DRAWING: None

Beverage containing tiliroside

PROBLEM TO BE SOLVED: To provide a low-caffeine coffee beverage having a favorable balance of bitterness and sharpness peculiar to coffee.SOLUTION: A coffee beverage in which the caffeine content and the quercetin glycoside content are adjusted within predetermined ranges, and the content ratio of caffeine and quercetin glycoside (quercetin glycoside content/caffeine content) is adjusted to a predetermined value or higher is provided. Particularly, the caffeine content is 0-0.04 mass%, preferably 0-0.033 mass%, and the quercetin glycoside content is 0.005-0.2 mass%, preferably 0.02-0.2 mass% in the coffee beverage. The content ratio of quercetin glycoside to caffeine may be 1.52 or more in the coffee beverage. Further, the coffee beverage may comprise chlorogenic acid, and the chlorogenic acid content may be 0.01-0.1 mass%. Preferably, the content ratio of caffeine and chlorogenic acid is 0.25 or more in the coffee beverage. Desirably, the coffee beverage has a beverage pH of 4-7.SELECTED DRAWING: None

Low-caffeine coffee beverage

PROBLEM TO BE SOLVED: To provide a beverage that is easy to drink while comprising grape seed polyphenol, and a method for reducing a bad aftertaste (astringent taste) caused by grape seed polyphenol in a beverage comprising grape seed polyphenol.SOLUTION: The present invention provides a beverage comprising grape seed polyphenol of 1-60 mg/100 mL, wherein glucose and maltose are contained so that [glucose]/[maltose] (weight ratio) becomes 0.001-1.SELECTED DRAWING: None

Tea beverage comprising grape seed polyphenol

To provide a beverage in which a discomfort odd taste is prevented from occurring when a relatively high concentration of isomaltodextrin is blended in the beverage.SOLUTION: There is provided a beverage containing 300-10000 mg/100 g of isomaltodextrin and 0.5-50.0 mg/100 g of sodium.SELECTED DRAWING: None

Matsubayashi Hideki

Papers

Packed tea beverage

Beverage containing tiliroside

Low-caffeine coffee beverage

Tea beverage comprising grape seed polyphenol

Branched dextrin-containing beverage