JP2003135037A - Composition of extract from piper longum fruit cluster and food and drink containing extract from piper longum fruit cluster and method for improving taste of extract from piper longum fruit cluster - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an extremely useful composition capable of improving a nonpalatable taste such as a pungent taste, a bitter taste and an astringent taste possessed by an extract from a Piper longum fruit cluster by simple operation, having excellent economical efficiency and safety in production of a food and drink and utilizable in a wide field requiring the extract from the Piper longum fruit cluster. SOLUTION: This composition of the extract from the Piper longum fruit cluster comprises (A) at least one kind of compound selected from a sugar alcohol, edible acids, monosaccharides having a sweetness of 0.1-0.7 that of sucrose and disaccharides having a sweetness of 0.1-0.7 that of the sucrose and (B) the extract from the Piper longum fruit cluster and has a good taste. The food and drink comprises the extract from the Piper longum fruit cluster and the method for improving the taste of the extract from the Piper longum fruit cluster is provided.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD [0001] The present invention relates to a composition of an extract of hihazu fruit panicles, a food and drink containing an extract of hihatsu fruit pans and a method for improving the taste of an extract of hihatsu fruit pans. In relation to the taste improvement method of the hihatsu fruit ear extract composition capable of eliminating unpleasant tastes such as bitterness and astringency, which is an obstacle to the is there.

[0002]

2. Description of the Related Art Hihatu (Piper longum)
It is an evergreen vine that belongs to the genus Pepper and belongs to the genus Pepper. It is used as a spice.

[0003] This extract of hihatsu fruit ears has already been found to have an excellent effect of improving coldness by the applicant's earnest research (Japanese Patent Application No. 2001-230216).
issue).

[0004] Therefore, it has been attempted to extract the active ingredient from the hijah fruit spike and add the highly active hihatu fruit spike extract to a beverage for drinking, or to add it to a food or drink for ingestion.

[0005]

However, the extract of Hihata fruit panicle is not suitable for drinking or eating and drinking because the active ingredient itself has an unpleasant taste that strongly causes pungent, bitter and astringent tastes. When added to foods, there is a problem in that the original flavor of the food or drink is significantly impaired, or it becomes difficult to balance the tastes, and widespread use is hindered.

Under the circumstances, the present invention aims to solve various problems in the prior art and achieve the following objects. That is, the present invention can improve the taste of the hijah kaho extract, which was unpleasant tastes such as spiciness, bitterness and astringency that hindered the use, and facilitated ingestion in the form of beverages and foods and drinks. Which is capable of being effectively used in a wide range of fields, the composition of the extract of Hihata panicle, the food and drink containing the extract of Panax nutus,
Another object of the present invention is to provide a method for improving the taste of the hihatsu fruit ear extract.

[0007]

Means for Solving the Problems and Modes for Carrying Out the Invention As a result of intensive studies to solve the above problems, the present inventor has found that the extract of hihatsu fruit ears has sugar alcohols, edible acids and sucrose having a sweetness. By blending at least one compound selected from the group consisting of monosaccharides having a sweetness of 0.1 to 0.7 times and disaccharides having a sweetness of 0.1 to 0.7 times that of sucrose, Working synergistically, it is possible to effectively suppress unpleasant tastes such as pungency, bitterness and astringency, and it is possible to provide a hijah fruit ear extract having an excellent action safely and inexpensively in the form of a beverage or a food or drink. That is, the present invention has been completed.

[0008] That is, the present invention provides the following composition of extract of Hihata panicle, food and drink containing the extract of Panex cutis fruit, and a method for improving the taste of the extract of Panax nuts.

The invention of claim 1 is (A) sugar alcohol,
At least one compound selected from edible acids, monosaccharides having a sweetness of 0.1 to 0.7 times that of sucrose, and disaccharides having a sweetness of 0.1 to 0.7 times that of sucrose; And (B) an extract of Hihata panicle, which has a good taste. In the invention of claim 2, the sugar alcohol as the component (A) is one or more selected from erythritol, xylitol, sorbitol, mannitol, maltitol, palatinit, lactitol and reduced starch saccharified products. It is the composition of the extract of Hihata panicle described in 1. The invention of claim 3 is
The edible acids as the component (A) are citric acid, malic acid,
It is 1 type, or 2 or more types selected from lactic acid and phosphoric acid, It is a hijah fruit ear extract composition of Claim 1 or 2.
In the invention of claim 4, the monosaccharide or disaccharide in which the sweetness of the component (A) is 0.1 to 0.7 times that of sucrose is glucose, xylose, galactose, maltose, lactose, lactulose and palatinose. 1 or 2 selected
4. The hijah fruit ear extract composition according to any one of claims 1 to 3, which comprises at least one species. The invention according to claim 5 is the extract of the Hibachi fruit panicle as the component (B), which is obtained by extracting the fruit panicles of the Pepperaceae genus Hihatu with water or a hydrophilic organic solvent or a mixed solvent thereof. It is the hijab fruit ear extract composition according to any one of claims 1 to 4. The invention of claim 6 relates to sugar alcohol, edible acids, monosaccharides having a sweetness of 0.1 to 0.7 times that of sucrose and 1 sweetness of sucrose to 1 part by mass of the hijah fruit ear extract. At least 1 selected from disaccharides that are 0.1 to 0.7 times
It is the hijah fruit ear extract composition according to any one of claims 1 to 5, wherein 0.001 to 5000 parts by mass of a compound of a kind is added. The invention of claim 7 is a food and drink containing a fruit extract of hihatsu, which is obtained by adding the composition of the extract of hihachia fruit according to any one of claims 1 to 6 to food and drink. The invention according to claim 8 is the extraction of hihitsu fruit ears according to claim 7, which is obtained by adding 0.1 to 50% by mass of the composition according to any one of claims 1 to 6 to the whole food and drink. It is food containing food. The invention of claim 9 is
Sugar alcohol, edible acids, monosaccharides having a sweetness of 0.1 to 0.7 times that of sucrose, and sweetness of 0.1 to 0.7 times that of sucrose per 1 part by mass of the hihatsu fruit ear extract. 0.001-50 at least one compound selected from disaccharides
This is a method for improving the taste of a hihatsu fruit-ear extract, characterized by suppressing the pungency, bitterness and astringency of the hihatsu fruit-ear extract by adding 100 parts by mass.

According to the present invention, the unpleasant tastes such as the spiciness, bitterness and astringency possessed by the extract of Hihata fruit panicles are treated with sugar alcohol,
At least one compound selected from edible acids, monosaccharides having a sweetness of 0.1 to 0.7 times that of sucrose, and disaccharides having a sweetness of 0.1 to 0.7 times that of sucrose. By blending it, it can be effectively suppressed, it does not affect the active ingredient of the hijah fruit panicle extract at all, is simple and inexpensive, has a good aftertaste, and has a comprehensive deliciousness and repeatability. It is possible to obtain an extract composition of Hihata fruit panicles having excellent properties of wanting to drink, and even if this composition is added to food and drink, the original flavor of food and drink is not impaired, and the taste can be balanced. Since it is easy, it is possible to obtain a Hihatsu fruit-ear extract composition which can be easily and comfortably taken by a wide range of consumers who need the Hihatsu fruit-ear extract, particularly women who are sensitive to pungency, bitterness and astringency.

The present invention will be described in more detail below. The hihatsu fruit ear extract composition of the present invention comprises (A) sugar alcohol, edible acids, monosaccharides having a sweetness of 0.1 to 0.7 times that of sucrose and sweetness of 0.1 to 0.7. At least one compound selected from disaccharides that is 0.7 times,
(B) An extract of hihatsu fruit ears.

[0012] Here, the aforesaid Piper lon
Gum) is an evergreen creeper plant native to India and distributed in Southeast Asia that belongs to the genus Pepper and the genus Pepper. The fruit ears have a thick, fleshy cylindrical shape and are used as spices.

[0013] As described above, the extract of Hihata fruit ears of the component (B) has an excellent effect of improving coldness and is effective in preventing and improving coldness (Japanese Patent Application No. 2001-230).
216), and its widespread use is desired.

The extract of Hihata panicle, which is the component (B) of the composition of the present invention, can be obtained by the extraction method generally used for extraction of plants using the above-mentioned panicle of Hihata as an extraction raw material.

For example, it can be obtained by subjecting hihatsu fruit ears to raw or dried, and then crushing as it is or using a coarse crusher and subjecting to solvent extraction. As the solvent used for the extraction, it is preferable to use water or a hydrophilic organic solvent and a mixed solvent thereof at a temperature from room temperature to the boiling point of the solvent.

In this case, examples of the hydrophilic organic solvent include lower alcohols having 1 to 5 carbon atoms such as methanol, ethanol, propyl alcohol and isopropyl alcohol; lower aliphatic ketones such as acetone and methyl ethyl ketone; 1,3-butylene glycol. Examples thereof include polyhydric alcohols having 2 to 5 carbon atoms such as propylene glycol and glycerin, and mixed solvents of these hydrophilic organic solvents and water can be used. When a mixed solvent of water and a hydrophilic organic solvent is used, the amount is 1 to 90 parts by mass with respect to 10 parts by mass of water in the case of lower alcohol, and 10 parts by mass of water in the case of lower aliphatic ketone. 1 to 40 parts by mass,
In the case of polyhydric alcohol, 1 to 90 relative to 10 parts by mass of water
It is preferable to add parts by mass.

In the present invention, it is not necessary to adopt a special extraction method for extracting the active ingredient from the hiwah-chou, and the extraction is carried out at room temperature to under reflux heating using an arbitrary device depending on the type of solvent and the extraction scale. It can be performed.

Specifically, the extraction raw material is put into a treatment tank filled with an extraction solvent and stirred occasionally to elute soluble components. Then, the extract residue is removed by filtration, and the obtained extract is concentrated and dried to obtain an extract containing the active ingredient. When water is used as the extraction solvent, the extraction conditions are usually at 50 to 90 ° C. for about 30 minutes to 2 hours. When a mixed solvent of water and ethanol is used as the extraction solvent, it is usually at 40 to 80 ° C for about 30 minutes to 2 hours. The extraction liquid obtained by extraction with a solvent can be blended as it is if the extraction solvent is highly safe. The obtained extract can be purified for the purpose of decolorizing, deodorizing, improving activity and the like.

Thus obtained component (B) of the Hihatu fruit panicle extract has an unpleasant taste such as pungency, bitterness or astringency, as it is, and in order to improve this taste,
(A) Sugar alcohol, edible acids, monosaccharides having a sweetness of 0.1 to 0.7 times that of sucrose and disaccharides having a sweetness of 0.1 to 0.7 times that of sucrose. At least one chosen
The compound of various kinds is blended and used as a composition of an extract of Hihata fruit panicle.

The above-mentioned (A) component sugar alcohol is an alcohol group obtained by reducing the reducing group (aldehyde group and ketone group) of a sugar having a reducing group. This sugar alcohol is naturally produced by fermentation or the like. those that produce in, _{H 2} and NaB
It can be produced industrially by adding hydrogen to the reducing group of the original sugar with a chemical reagent such as H ₄ .

Examples of such sugar alcohols include erythritol, xylitol, sorbitol, mannitol, maltitol, palatinit, lactitol, ribitol, saccharified reduced starch and the like, and one of these may be used alone or in combination of two or more. Can be used.

The sweetness of the component (A) is 0.1 of that of sucrose.
Glucose, xylose, galactose and the like can be mentioned as monosaccharides having ~ 0.7 times, and maltose (maltose) and lactose (lactose) as disaccharides having a sweetness of 0.1 to 0.7 times that of sucrose. ), Lactulose, palatinose and the like, and one of these may be used alone or two or more thereof may be used in combination. If a monosaccharide or disaccharide having a sweetness lower than these is used, the taste improving effect cannot be exhibited. On the other hand, when monosaccharides or disaccharides having a higher degree of sweetness than these are used, the strong sweetness results in a dull taste with no sweetness and sharpness.

Examples of the edible acids as the component (A) include citric acid, malic acid, lactic acid and phosphoric acid, and one or more of these can be used in combination.

The composition of the extract of Hihata panicle of the present invention comprises the above-mentioned (A) sugar alcohol, edible acids, a monosaccharide having a sweetness of 0.1 to 0.7 times that of sucrose and a sweetness of sucrose. 0.
Of course, even if one of the compounds selected from disaccharides of 1 to 0.7 times is used alone, an excellent taste-improving effect is exhibited, but it is more excellent by combining two or more of these compounds. The taste improving effect can be exhibited.

Examples of combinations of two or more kinds of compounds that contribute to taste improvement include, for example, a hihatsu fruit-ear extract composition and a hihatsu fruit-ear extract which are a mixture of a hihatsu fruit-ear extract, maltitol and lactose. Hihata fruit panicle extract composition comprising erythritol, citric acid and lactulose, hihatu fruit panicle extract composition comprising paraffinose and sorbitol, hihatu fruit panicle extract composition, hihatsu fruit panicle extract, xylitol and maltitol And the like, and the soybean fruit spikelet extract composition obtained by mixing the soybean fruit spikelet extract, sorbitol, and citric acid.

The amount of the composition of the extract of Hihata panicle of the present invention is such that the sugar alcohol, the edible acids, and the degree of sweetness of the component (A) are 1 part by mass of the extract of the extract of Hihata panicle of the component (B). At least 1 selected from a monosaccharide having a 0.1 to 0.7 times the sweetness and a disaccharide having a sweetness of 0.1 to 0.7 times that of sucrose.
It is preferable to add 0.001 to 5,000 parts by mass, more preferably 0.01 to 500 parts by mass, of each type of compound. If the compounding amount of the component (A) that contributes to taste improvement is too large, the sweetness and sourness of the product itself may be strongly felt in addition to the taste improving effect. On the other hand, (A)
If the compounding amount of the component compound is too small, the taste improving effect on the Hihaburi fruit panicle extract may not be expected sufficiently. When two or more compounds that contribute to taste improvement are used in combination, the total amount of the compounds satisfies the above range.

The more specific blending amount varies depending on the kind of the compound that contributes to improving the taste, and is preferably as follows. (1) 0.01 part by mass to 5 parts by mass per 1 part by mass of the sugar alcohol hihatsu fruit ear extract.
000 parts by mass, more preferably 0.1 part by mass to 100 parts by mass is preferably blended. (2) 0.01 to 5 parts by mass per 1 part by mass of a monosaccharide or disaccharide extract of Hihatu fruit panicle whose sweetness is 0.1 to 0.7 times that of sucrose.
000 parts by mass, more preferably 0.1 part by mass to 100 parts by mass is preferably blended. (3) 0.001 parts by mass to 1 part by mass of the edible acids such as citric acid and the ear extract of hihatsu fruit
500 parts by mass, more preferably 0.005 parts by mass to 50
It is preferable to blend the compound in an amount of part by mass.

Next, the method for improving the taste of the hihatsu fruit-ear extract of the present invention comprises sugar alcohol, edible acids, and sucrose having a sweetness of 0.1 to 0.7 per 1 part by mass of the hihatsu fruit-ear extract. At least one compound selected from the group consisting of monosaccharides having double the sweetness and disaccharides having sweetness of 0.1 to 0.7 times that of sucrose.
By adding 01 to 5000 parts by mass, preferably 0.01 to 500 parts by mass, and eating and drinking at the same time, it is possible to effectively suppress the pungency, bitterness, and astringency of the hijah fruit panicle extract.

Therefore, the method of blending the composition of the present invention is not particularly limited except that it is eaten and drinked at the same time, and a compound that contributes to the taste improvement may be blended in advance at the stage of producing the hijah fruit panicle extract. Alternatively, the extract of Hihata fruit panicle and the compound that contributes to taste improvement may be separately incorporated into the food or drink. It should be noted that it is preferable to mix the hihatsu fruit panicle extract and the compound contributing to taste improvement in powder form, but it is also possible to mix them in solution form.

The composition of the extract of Hihata fruit ears of the present invention can be ingested as it is as a health / nutritional supplement, etc., but it is added to various foods and drinks to obtain foods containing the extract of Hihata fruit ears. be able to. In this case, the addition amount of the hihatsu fruit-ear extract composition to the food and drink cannot be unconditionally specified depending on the type of the food and drink, but it is 0.1 to 0.1% of the whole food and drink as the hihatsu fruit-ear extract composition. Addition of 50% by mass is preferable, and in some cases, even if it exceeds 50% by mass, it can be used. In addition, effective results are obtained as an extract of Hihata fruit ear at an intake amount of 10 to 1000 mg per day.

The foods and drinks to which the composition of the Hirazu fruit panicle extract of the present invention can be applied are not particularly limited, and examples thereof include soft drinks, carbonated drinks, nutritional drinks, fruit drinks, lactic acid drinks and the like (these beverages. (Including concentrated stock solution and adjusting powder);
Frozen desserts such as ice cream, ice sorbet, shaved ice; noodles such as buckwheat, udon, harusame, gyoza skin, shumai skin, Chinese noodles, instant noodles; candy, candy,
Confectionery such as gums, chocolates, tablets, snacks, biscuits, jellies, jams, creams, baked goods;
Processed fish and livestock products such as kamaboko, ham and sausages;
Milk products such as processed milk and fermented milk; oils and fats and processed foods such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, dressing; seasonings such as sauces and sauces; various forms of health and nutritional supplements ; Others include soups, stews, salads, side dishes, and pickles. Furthermore, the composition of the present invention is orally ingested in addition to the above-mentioned foods and drinks, pharmaceuticals such as tablets, capsules, drinks, troches and mouthwashes, quasi-drugs, oral refreshing agents, oral breath fresheners and the like. It can be used by adding it to oral refreshing agents, dentifrices, etc. used in the interior.

The hijah fruit ear extract composition of the present invention has no spiciness, bitterness, and astringency, has a good aftertaste, has an excellent odor, and has a comprehensive taste. Powder, granules, cubes,
It may be in any form such as paste or liquid, and in the case of formulation, any auxiliary agent such as a dispersant and an excipient may be further added as necessary.

[0033]

EXAMPLES The present invention will be described in more detail with reference to production examples, examples and comparative examples, but the present invention is not limited to the following examples.

[Production Example 1] To 300 g of hihatsu fruit ears, 2000 mL of 30 mass% ethanol was added, a reflux condenser was attached, extraction was carried out at 80 ° C for 1 hour, and then filtration was carried out with a filter paper to obtain an extract. . The extract thus obtained was concentrated and dried under reduced pressure to obtain 75 g of the hihatsu fruit ear extract of Production Example 1 (powder).
Got

[Production Example 2] To 300 g of hihatsu fruit ears, 2000 mL of 50 mass% ethanol was added, and the mixture was extracted at 90 ° C. for 1 hour and then filtered through a filter paper to obtain Extract A. In addition, 2000 mL of 50% by mass ethanol is added to the extraction residue again.
Was added, and the mixture was heated and extracted at 90 ° C. for 1 hour in the same manner, and then filtered through filter paper to obtain Extract B. Obtained extract A, B
Were combined to obtain an extract. The obtained extract (A + B) was concentrated and dried under reduced pressure to obtain 96 g (powder) of the extract of Hihata panicle of Production Example 2.

[Production Example 3] 300 g of hihatsu fruit ears and 20 water
After adding 00 mL and performing extraction at 90 degreeC for 1 hour, it filtered with the filter paper and the extract A was obtained. Further, 2000 mL of water was added again to the extraction residue, and the mixture was similarly heat-extracted at 90 ° C. for 1 hour and then filtered with a filter paper to obtain Extract B. The obtained extracts A and B were combined to obtain an extract. The obtained extract (A + B) was concentrated and dried under reduced pressure to obtain 67 g (powder) of the extract of Hihata panicle of Production Example 3.

[Example 1 and Comparative Example 1] 0.1 part by mass, 0.5 part by mass, 1 part by mass, and 5 parts by mass of maltitol were added to 1 part by mass of the 30% by mass ethanol extract of hihatsu fruit ears of Production Example 1, respectively. Parts, 10 parts by mass, and 50 parts by mass were added, and the mixture was pulverized with a pulverizer to obtain a uniform mixture, and thus a Hihata panicle extract composition having an improved taste was produced.

Each composition obtained was treated with 30% by mass of hihatsu fruit ears.
An ethanol extract was prepared into an aqueous solution having a concentration of 0.5% by mass, and the taste was evaluated according to the following method. The results are shown in Table 1 and FIGS.

As Comparative Example 1, hihatsukaho 3 from Production Example 1
An aqueous solution containing 0.5% by mass of only 0% by mass ethanol extract was prepared, and the taste was evaluated in the same manner. The results are shown in Table 1 and FIGS.

<Evaluation Method of Taste> Using the obtained aqueous solution containing the extract of Hihata fruit ears, the taste was evaluated by an adult panelist 17.
First name (male: 9 people, female: 8 people). After tasting, the questionnaire was answered.

The questionnaire was evaluated by the panelists in accordance with each evaluation item (total taste, spiciness, bitterness / astringency,
The aftertaste, the smell, and whether or not the user wants to drink repeatedly) were classified into 5 grades (5: very good, 4: relatively good, 3: acceptable range, 2: relatively bad, 1: very bad). As the evaluation standard, the taste evaluation of the 0.05% by mass aqueous solution of the ginkgo biloba extract was defined as 2 points. The samples were provided in double blind, and the panelists were isolated from each other for evaluation. The evaluation results of the obtained panelists were averaged and expressed on a radar chart.

[0042]

[Table 1]

From the results shown in Table 1 and FIGS. 1 to 6, maltitol, which is one of the sugar alcohols of the present invention, was added in an amount of 0.1 to 50 parts by mass per 1 part by mass of the extract of hiwa fruit panicle to improve the taste. It was found to have an effect, have a comprehensive palatability, and make people want to drink repeatedly.

Example 2 and Comparative Example 2 0.1 part by mass, 0.5 part by mass, 1 part by mass, and 5 parts by mass of lactose were added to 1 part by mass of the ethanol extract of 30% by mass of the hihatsu fruit ears of Production Example 1, respectively. 10 parts by mass were added, and the mixture was pulverized with a pulverizer to obtain a uniform mixture, to produce a Hihatu fruit panty extract composition with improved taste.

Each composition obtained was treated with 30% by mass of hihatsu fruit ears.
The ethanol extract was prepared into an aqueous solution having a concentration of 0.5% by mass, and the taste was evaluated in the same manner as above. The results are shown in Table 2 and FIGS.

As Comparative Example 2, Hihata Kaho 3 from Production Example 1
An aqueous solution containing 0.5% by mass of only 0% by mass ethanol extract was prepared, and the taste was evaluated in the same manner. The results are shown in Table 2 and FIGS.

[0047]

[Table 2]

From the results shown in Table 2 and FIGS. 7 to 11, lactose, which is one of the disaccharides of the present invention, was added 0.1 to 10 parts by mass per 1 part by mass of the extract of Hihata fruit panicle to give an excellent taste improving effect. It has been confirmed that the product has a taste and has a comprehensive taste, and makes the user repeatedly want to drink.

[Example 3 and Comparative Example 3] 1 part by mass of the 30% by mass ethanol extract of the hiwa fruit ears of Production Example 1 was mixed with 0.05 part by mass, 0.1 part by mass, 0.5 part by mass of citric acid, respectively. 1 part by mass was added, and the mixture was pulverized with a pulverizer to obtain a uniform mixture, to produce a Hihatu fruit panty extract composition with improved taste.

Each composition obtained was treated with 30% by mass of hihatsu fruit ears.
The ethanol extract was prepared into an aqueous solution having a concentration of 0.5% by mass, and the taste was evaluated in the same manner. The results are shown in Table 3 and FIGS.

As Comparative Example 3, the hihatsu fruit pan 3 of Production Example 1
An aqueous solution containing 0.5% by mass of only 0% by mass ethanol extract was prepared, and the taste was evaluated in the same manner. The results are shown in Table 3 and FIGS.

[0052]

[Table 3]

From the results shown in Table 3 and FIGS. 12 to 15, citric acid, which is one of the edible acids of the present invention, was extracted from the Hihatu fruit panicle extract 1.
It was confirmed that addition of 0.05 to 1 part by mass with respect to parts by mass has an excellent taste improving effect.

[Example 4 and Comparative Example 4] 0.5 parts by mass, 5 parts by mass, and 50 parts by mass of erythritol were added to 1 part by mass of the ethanol extract of 30% by mass of the hihatsu fruit ears of Production Example 1, and pulverized by a pulverizer. To obtain a uniform mixture, and a hijah fruit ear extract composition having an improved taste was produced.

Each of the resulting compositions was treated with 30% by mass of hihatsu fruit ears.
The ethanol extract was prepared into an aqueous solution having a concentration of 0.5% by mass, and the taste was evaluated in the same manner. The results are shown in Table 4 and FIGS.

As Comparative Example 4, Hihata Kaho 3 of Production Example 1
An aqueous solution containing 0.5% by mass of only 0% by mass ethanol extract was prepared, and the taste was evaluated in the same manner. The results are shown in Table 4 and FIGS.

[0057]

[Table 4]

From the results of Table 4 and FIGS. 16 to 18, erythritol, which is one of the sugar alcohols of the present invention, was added in an amount of 0.5 to 50 parts by mass with respect to 1 part by mass of the extract of Hihata fruit panicle, and an excellent taste improving effect was obtained. It was found to have

Example 5 and Comparative Example 5 Maltose was added to 0.1 part by mass, 1 part by mass, and 10 parts by mass of maltose, respectively, to 1 part by mass of the 30% by mass ethanol extract of hihatsu fruit ears of Production Example 1, and crushed by a crusher. To obtain a uniform mixture, and a hijah fruit ear extract composition having an improved taste was produced.

Each composition obtained was treated with 30% by mass of hihatsu fruit ears.
The ethanol extract was prepared into an aqueous solution having a concentration of 0.5% by mass, and the taste was evaluated. The results are shown in Table 5 and FIG.
9 to 21.

As Comparative Example 5, hihatsukaho 3 from Production Example 1
An aqueous solution containing 0.5% by mass of only 0% by mass ethanol extract was prepared, and the taste was evaluated in the same manner. The results are shown in Table 5 and FIGS.

[0062]

[Table 5]

From the results shown in Table 5 and FIGS. 19 to 21, maltose, which is one of the disaccharides of the present invention, was added in an amount of 0.1 to 10 parts by mass relative to 1 part by mass of the extract of Hihata fruit panicle, thereby exhibiting an excellent taste improving effect. It was found to have

[Example 6 and Comparative Example 6] Xylitol was added to 0.1 part by mass, 1 part by mass, and 10 parts by mass, respectively, to 1 part by mass of the 30% by mass ethanol extract of hihatsu fruit ears of Production Example 1, and pulverized by a pulverizer. To obtain a uniform mixture, and a hijah fruit ear extract composition having an improved taste was produced.

Each of the obtained compositions was treated with 30% by mass of hihatsu fruit ears.
The ethanol extract was prepared into an aqueous solution having a concentration of 0.5% by mass, and the taste was evaluated in the same manner. The results are shown in Table 6 and FIGS.

As Comparative Example 6, the hihatsuhashi 3 of Production Example 1
An aqueous solution containing 0.5% by mass of only 0% by mass ethanol extract was prepared, and the taste was evaluated in the same manner. The results are shown in Table 6 and FIGS.

[0067]

[Table 6]

From the results of Table 6 and FIGS. 22 to 24, xylitol, which is one of the sugar alcohols of the present invention, was added in an amount of 0.1 to 10 parts by mass with respect to 1 part by mass of the extract of Hihata fruit panicle, thereby exhibiting an excellent taste improving effect. It was found to have

[Example 7 and Comparative Example 7] 0.1 part by mass, 1 part by mass, and 10 parts by mass of palatinose were added to 1 part by mass of the ethanolic extract of 30% by mass of the hihatsu fruit ears of Production Example 1, and pulverized by a pulverizer. To obtain a uniform mixture, and a hijah fruit ear extract composition having an improved taste was produced.

Each of the obtained compositions was treated with 30% by mass of hihatsu fruit ears.
The ethanol extract was prepared into an aqueous solution having a concentration of 0.5% by mass, and the taste was evaluated in the same manner. The results are shown in Table 7 and FIGS.

As Comparative Example 7, Hihata Kaho 3 from Production Example 1
An aqueous solution containing 0.5% by mass of only 0% by mass ethanol extract was prepared, and the taste was evaluated in the same manner. The results are shown in Table 7 and FIGS.

[0072]

[Table 7]

From the results shown in Table 7 and FIGS. 25 to 27, palatinose, which is one of the disaccharides of the present invention, was extracted from the hihata panicle extract 1
It was confirmed that addition of 0.1 to 10 parts by mass with respect to parts by mass has an excellent taste improving effect.

[Example 8] Tablet A tablet having the following composition for the purpose of supplementing the extract of Hihata fruit panicle was produced by an ordinary tableting machine. Powder of the hijah kaho extract of Production Example 2 20 parts by mass Maltitol 72 parts by mass Lactose 100 parts by mass Glycerine fatty acid ester 8 parts by mass It was easy to mix the raw materials and tableting, and a tablet having a good taste was obtained.

[Example 9] Instant tea granules Instant tea granules containing the following extract of Hihata fruit pan were produced by a fluidized bed granulator. Powder of hihatsu fruit ear extract of Production Example 2 20 parts by mass Erythritol 40 parts by mass Citric acid 50 parts by mass Lactulose 50 parts by mass Dextrin 810 parts by mass It is easy to mix the raw materials and granulate with a fluid bed granulator,
Granules having a good taste were obtained.

Example 10 Biscuit flour 1 kg, corn starch 100 g, glucose 2
50 g, margarine 125 g, salt 5 g, sodium carbonate 2
5g, ammonium carbonate 9g, lecithin 6g, whole egg 75
g, 50 g of calcium lactate, 2 g of the powder of Hirazu fruit extract of Production Example 1 and 350 g of water, a dough was prepared, and after spreading, this was molded and roasted to produce a biscuit having a good taste.

Example 11 Gummy candy Palatinose 330 g, sorbitol 140 g, water 27
0 g was mixed and heated, and a solution prepared by dissolving 80 g of gelatin and 10 g of the hijah fruit ear extract powder of Production Example 3 in 150 g of water was mixed with 8 g of a 50 mass% phosphoric acid aqueous solution, and the mixture was poured into a mold and cooled. By doing so, a gummy candy having a good taste was obtained.

Example 12 Chewing Gum 25 parts by mass of gum base and 14 parts by mass of palatinit syrup were added to a chewing gum prototype mixer and mixed.
Furthermore, 35 parts by mass of powder xylitol and 25 parts by mass of powder maltitol, 14 parts by mass of the powder of the Hihatu kaho extract of Production Example 2, and 0.4 parts by mass of Stevia sweetener (Maruzen Pharmaceutical Co., Ltd., trade name: Marumiron 50). The premixed mixture was added several times and kneaded well. Then, 1 part by mass of glycerin was added and mixed well, then taken out from the mixer and rolled with a roller to produce a chewing gum having a good taste.

[0079] Example 13 was a conventional manner to prepare a mouthwash with mouthwash composition below. Ethanol 15 parts by mass Sorbitol 10 parts by mass Citric acid 0.05 parts by mass Sodium citrate 0.2 parts by mass Sodium benzoate 0.2 parts by mass Sodium lauryl sulfate 0.2 parts by mass Saccharin sodium 0.05 parts by mass Fruit pan extract 0.4 parts by mass l-menthol 0.05 parts by mass Purified water balance 100 parts by mass The prepared mouthwash had a good taste.

[0080]

INDUSTRIAL APPLICABILITY According to the present invention, non-palatable tastes such as pungency, bitterness and astringency possessed by an extract obtained by extracting hijah fruit ears can be improved by a simple operation, and in the production of food and drink. It is possible to obtain a very useful hibachi-kachibachi extract composition which is excellent in economical efficiency and safety.

Further, the hihatsu fruit-ear extract composition of the present invention has no spiciness, bitterness and astringency, has a good aftertaste, has an excellent odor, has a comprehensive taste, and is excellent in that it is desired to be repeatedly consumed. The evaluation can be obtained, and it can be added to various foods and drinks and can be used in a wide range of fields that require the extract of Hihata fruit panicle.

[Brief description of drawings]

FIG. 1 is a radar chart showing the results of taste evaluation in Example 1 and Comparative Example 1.

FIG. 2 is a radar chart showing the results of taste evaluation in Example 1 and Comparative Example 1.

FIG. 3 is a radar chart showing the results of taste evaluation of Example 1 and Comparative Example 1.

FIG. 4 is a radar chart showing the results of taste evaluation in Example 1 and Comparative Example 1.

5 is a radar chart showing the results of taste evaluation in Example 1 and Comparative Example 1. FIG.

FIG. 6 is a radar chart showing the results of taste evaluation in Example 1 and Comparative Example 1.

FIG. 7 is a radar chart showing the results of taste evaluation in Example 2 and Comparative Example 2.

FIG. 8 is a radar chart showing the results of taste evaluation of Example 2 and Comparative Example 2.

9 is a radar chart showing the results of taste evaluation in Example 2 and Comparative Example 2. FIG.

FIG. 10 is a radar chart showing the results of taste evaluation in Example 2 and Comparative Example 2.

11 is a radar chart showing the results of taste evaluation in Example 2 and Comparative Example 2. FIG.

FIG. 12 is a radar chart showing the results of taste evaluation in Example 3 and Comparative Example 3.

FIG. 13 is a radar chart showing the results of taste evaluation of Example 3 and Comparative Example 3.

FIG. 14 is a radar chart showing the results of taste evaluation in Example 3 and Comparative Example 3.

FIG. 15 is a radar chart showing the results of taste evaluation in Example 3 and Comparative Example 3.

16 is a radar chart showing the results of taste evaluation of Example 4 and Comparative Example 4. FIG.

FIG. 17 is a radar chart showing the results of taste evaluation in Example 4 and Comparative Example 4.

FIG. 18 is a radar chart showing the results of taste evaluation of Example 4 and Comparative example 4.

FIG. 19 is a radar chart showing the results of taste evaluation of Example 5 and Comparative example 5.

FIG. 20 is a radar chart showing the results of taste evaluation of Example 5 and Comparative Example 5.

FIG. 21 is a radar chart showing the results of taste evaluation of Example 5 and Comparative Example 5.

FIG. 22 is a radar chart showing the results of taste evaluation of Example 6 and Comparative example 6.

FIG. 23 is a radar chart showing the results of taste evaluation in Example 6 and Comparative Example 6.

FIG. 24 is a radar chart showing the results of taste evaluation of Example 6 and Comparative example 6.

FIG. 25 is a radar chart showing the results of taste evaluation of Example 7 and Comparative Example 7.

FIG. 26 is a radar chart showing the results of taste evaluation of Example 7 and Comparative Example 7.

FIG. 27 is a radar chart showing the results of taste evaluation of Example 7 and Comparative Example 7.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) // A61K 35/78 A23L 2/00 FF term (reference) 4B017 LC03 LG01 LK08 LK12 LL02 LP01 4B018 MD61 MD94 ME14 4C088 AB36 AC04 CA05 CA08 MA52 NA09 ZC21

Claims (9)

[Claims] 1. (A) Sugar alcohol, edible acids, monosaccharides having a sweetness of 0.1 to 0.7 times that of sucrose, and sweetness of 0.1 to 0.7 times that of sucrose. A good-tasting-fruit extract composition having a good taste, comprising at least one compound selected from disaccharides and (B) a fruit-fruit cutting extract. 2. The sugar alcohol as the component (A) is one or more selected from erythritol, xylitol, sorbitol, mannitol, maltitol, palatinit, lactitol, and reduced starch saccharified products. A composition of an extract of hihatsu fruit ears. 3. The edible acid as the component (A) is one or two selected from citric acid, malic acid, lactic acid and phosphoric acid.
The composition according to claim 1 or 2, which comprises at least one species. 4. The degree of sweetness of the component (A) is less than that of sucrose.
Monosaccharide or disaccharide which is 1 to 0.7 times is glucose,
4. The hijah fruit panicle extract composition according to any one of claims 1 to 3, which is one or more selected from xylose, galactose, maltose, lactose, lactulose and palatinose. 5. The extract of Hihata panicle as the component (B),
5. The Hihwa fruit-ear extract composition according to any one of claims 1 to 4, which is an extract obtained by extracting the fruit ears of the Peppermidi genus Hihatu with water, a hydrophilic organic solvent, or a mixed solvent thereof. . 6. 0.1 to 0.7 of sugar alcohol, edible acids, and sweetness of sucrose per 1 part by mass of the Hihatu fruit panicle extract.
6. A 0.001 to 5000 parts by mass of at least one compound selected from a monosaccharide having a double content and a disaccharide having a sweetness of 0.1 to 0.7 times that of sucrose is added. Item 1. A composition of an extract of hihatsu fruit ears according to item 1. 7. A food / beverage containing a fruit extract of hihatsu, wherein the composition of the abalone fruit panicle extract according to any one of claims 1 to 6 is added to the food / drink. 8. The composition of the extract of Hihata fruit panicle according to claim 1 to 0.1 to 5 for the whole food and drink.
Food / beverage containing the extract of Hihata fruit panicle according to claim 7, wherein 0% by mass was added. 9. 0.1 to 0.7 of sugar alcohol, edible acids, and sweetness of sucrose with respect to 1 part by mass of the hihatsu fruit ear extract.
By adding 0.001 to 5,000 parts by mass of at least one compound selected from monosaccharides having double the sweetness and disaccharides having sweetness of 0.1 to 0.7 times that of sucrose, A method for improving the taste of an extract of Hihata kaho, characterized by suppressing spiciness, bitterness and astringency.