Flavor balance adjustment method for liquid beverage and food capable of increasing better flavor provided by liquid beverage and food and reducing or mitigating bad flavor
The present invention provides a flavor balance adjustment method for liquid beverage and food, which is characterized by allowing hydrogen-containing gas to contact raw materials of liquid beverage and food. The present invention further provides a flavor balance adjustment agent for liquid beverage and food, which is characterized by having hydrogen-containing gas as active ingredient. The flavor balance adjustment agent is preferably selected from one or two items of a group including items for increasing sweetness, increasing umami, increasing salty taste, increasing aftertaste, enhancing aroma, increasing mellow and rich level of carbonic acid irritation, reducing bitterness, reducing astringent taste, reducing odor, reducing sourness, reducing rammish smell, reducing heating odor, and reducing unpleasant smell from plants. The flavor balance adjustment method and the flavor balance adjustment agent for liquid beverage and food according to the present invention may increase the better flavor provided by the liquid beverage and drink and also reduce or mitigate the bad flavor.本發明提供一種以使含氫氣體與液態飲食品原料接觸為特徵之液態飲食品的風味均衡調整方法。又,提供一種以將含氫氣體作為有效成分而含有為特徵之液態飲食品的風味均衡調整劑。風味均衡調整為選自包括提高甜味、提高鮮味、提高鹹味、提高餘味、提高香味、提高碳酸刺激的醇厚度、減少苦味、減少澀味、減少雜味、減少酸味、減少畜肉腥味、減少加熱臭氣及減輕源於植物之令人不愉快的氣味之組群中之1種或2種以上較佳。依據本發明之液態飲食品的風味均衡調整方法及風味均衡調整劑,既能夠提高液態飲食品所具有之較佳的風味,又能夠減少或減輕不佳的風味。1‧‧‧包裝材料11‧‧‧金屬層12‧‧‧樹脂基材13‧‧‧無機物層14‧‧‧紙基材15‧‧‧印刷層16A~16D‧‧‧樹脂層
