A beverage containing a natural colorant and one or more components of an Indian gooseberry extract and having sufficient color photostability is described. The active component in the Indian gooseberry extract is at least one of tannic acid, chebulinic acid, chebulagic acid, and phyllemblin. The natural colorant is a carotenoid and/or an anthocyanin. When the natural colorant is beta-carotene, it is preferably provided in a form of microemulsion. The beverage further contains a preservative, such as benzoic acid, sorbic acid, and a salt thereof. A method of formulating the beverage is also described.

A beverage containing a natural colorant and one or more components of an Indian gooseberry extract and having sufficient color photostability is described. The active component in the Indian gooseberry extract is at least one of tannic acid, chebulinic acid, chebulagic acid, and phyllemblin. The natural colorant is a carotenoid and/or an anthocyanin. When the natural colorant is beta-carotene, it is preferably provided in a form of microemulsion. The beverage further contains a preservative, such as benzoic acid, sorbic acid, and a salt thereof. A method of formulating the beverage is also described.

The present invention addresses the subject of providing non-fried Chinese noodles with deterioration over time suppressed. The subject is solved by adding calcium monohydrogen phosphate hydrate to non-fried Chinese noodles to which sodium carbonate and/or potassium carbonate (kansui) has been added. The addition amount of the calcium monohydrogen phosphate hydrate relative to the addition amount of the sodium carbonate and/or potassium carbonate is preferably in the range of the following expression 1: 0.8X-2≤Y≤2X . . . (Expression 1) where X represents the addition amount (g) of the sodium carbonate and/or potassium carbonate based on 1 kg of a main raw material powder, and Y represents the addition amount (g) of the calcium monohydrogen phosphate hydrate based on 1 kg of the main raw material powder.

The present invention addresses the subject of providing non-fried Chinese noodles with deterioration over time suppressed. The subject is solved by adding calcium monohydrogen phosphate hydrate to non-fried Chinese noodles to which sodium carbonate and/or potassium carbonate (kansui) has been added. The addition amount of the calcium monohydrogen phosphate hydrate relative to the addition amount of the sodium carbonate and/or potassium carbonate is preferably in the range of the following expression 1: 0.8X-2≤Y≤2X . . . (Expression 1) where X represents the addition amount (g) of the sodium carbonate and/or potassium carbonate based on 1 kg of a main raw material powder, and Y represents the addition amount (g) of the calcium monohydrogen phosphate hydrate based on 1 kg of the main raw material powder.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.

A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.

There is provided a novel method for suppressing coloration of an oil and fat composition when a food ingredient is fried using the oil and fat composition. This method includes a step for adding a preparation oil to an edible oil and fat, and is such that: the preparation oil is a substance that has been subjected, in a step for refining a crude raw oil obtained from olives serving as an oilseed raw material, to (1) an optionally implemented neutralization step, (2) an optionally implemented bleaching step, and (3) an optionally implemented deodorization step in the stated order, without a degumming step having been implemented, where at least one of the (2) bleaching step and the (3) deodorization step is implemented; and an absorbance difference of the preparation oil is 0.05 or more, the absorbance difference being obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm, with isooctane used as a control.

There is provided a novel method for suppressing coloration of an oil and fat composition when a food ingredient is fried using the oil and fat composition. This method includes a step for adding a preparation oil to an edible oil and fat, and is such that: the preparation oil is a substance that has been subjected, in a step for refining a crude raw oil obtained from olives serving as an oilseed raw material, to (1) an optionally implemented neutralization step, (2) an optionally implemented bleaching step, and (3) an optionally implemented deodorization step in the stated order, without a degumming step having been implemented, where at least one of the (2) bleaching step and the (3) deodorization step is implemented; and an absorbance difference of the preparation oil is 0.05 or more, the absorbance difference being obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm, with isooctane used as a control.