Proanthocyanidin-rich plant extract
AssigneeSuntory Holdings Limited
InventorsDaisaku Yonezawa, Naofumi Yoshida
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Abstract
To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.
Claims13
A hop extract comprising dimeric, trimeric and tetrameric proanthocyanidins, wherein the trimeric proanthocyanidin is contained in a proportion by weight of at least 1.2 times the sum of weights of the dimeric and tetrameric proanthocyanidins.
(canceled)
A tasting agent comprising hop-derived trimeric proanthocyanidin.
(canceled)
A beverage comprising monomeric, trimeric and dimeric proanthocyanidins, wherein a content of the trimeric proanthocyanidin is at least a fifth of the sum of contents of the monomeric and dimeric proanthocyanidins.
A method for preparing a hop extract comprising trimeric proanthocyanidin, the method comprising the steps of:
- (i) extracting polyphenols from a hop using water;
- (ii) passing the resulting extract through a gel filtration column;
- (iii) passing aqueous alcohol solutions through the column at sequentially increasing concentrations between 0% and 100%, so that trimeric proanthocyanidin is eluted from the column;
- and
- (iv) recovering the eluted trimeric proanthocyanidin fraction.
(canceled)
Dependencies are inferred from the claim text.