JP2005306793A - Ampelopsis extract composition, ampelopsis extract-containing food/drink, and method for ameliorating taste of ampelopsis extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an ampelopsis extract composition or the like capable of eliminating unpleasant taste such as bitterness or astringency attributable to peculiar components contained in ampelopsis. <P>SOLUTION: The ampelopsis extract composition comprises ampelopsis extract and at least one compound selected from sugar alcohols, edible acids and monosaccharides and disaccharides each with sweetness 0.1-0.7 time that of sucrose. In this composition, it is preferable that the sugar alcohol(s) is at least one compound selected from erythritol, xylitol, sorbitol, mannitol, maltitol, palatinite, lactitol and reducing starch-saccharified products, the edible acid(s) is at least one selected from citric acid, malic acid, lactic acid, ascorbic acid, gluconic acid and phosphoric acid, and the monosaccharide(s) or disaccharide(s) is at least one selected from glucose, xylose, galactose, maltose, lactose, lactulose and palatinose. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention is a no grape extract composition that can eliminate unpleasant tastes such as bitterness and astringency due to the ingredients specific to no grape, which is an obstacle when using the no grape extract, no grape extract-containing food and drink, And a method for improving the taste of a grape extract.

Wild grapes (wild boars) are grapevine plants of the scientific name Ampelopsis brevipedunculata Tratv, also called gabion, and are deciduous vines that grow naturally in Hokkaido, Okinawa, the mountains of the Korean peninsula.
The leaves and vines of vine grapes are said to be effective in diuresis and gastric fever in China, and have been decocted for a long time (see Non-Patent Document 1). In addition, no grape has been shown to have an inhibitory action and hemostatic action against Escherichia coli and staphylococci. In addition, no grape extract contains "prophylactic and therapeutic agent for cirrhosis" (see Patent Literature 1), "hepatic disease therapeutic agent" (see Patent Literature 2), "fibrosis inhibitor" (see Patent Literature 3), "immunity" It is known to have an action such as “regulator” (see Patent Document 4).
Therefore, attempts have been made to extract the above active ingredients from the above-ground part of wild grapes and add the highly active no grape extract to the beverage for drinking, or to add to the food and drink for ingestion. In addition, no grape extract has a feature that it contains a lot of useful stilbene compounds that are hardly contained in other edible plants.

  However, the grapevine extract has an unpleasant taste that makes the grapevine-specific active ingredient itself feel strongly bitter and astringent, so it is not suitable for conventional drinking or eating and drinking. For example, there is a problem that the original flavor of the food or drink is remarkably impaired or it becomes difficult to harmonize the taste, so that widespread use is hindered.

Japanese Patent Publication No. 60-7974 Japanese Patent Laid-Open No. 2-48533 Japanese Patent Laid-Open No. 5-271667 JP-A-8-3052 Published by Shogakukan, Chugai Dictionary, December 1985

  This invention is made | formed in view of this present condition, and makes it a subject to solve the said various problems in the past and to achieve the following objectives. That is, the present invention can improve the taste of the grape extract, which has been hindered by unpleasant tastes such as unique bitterness and astringency, and facilitates intake in the form of beverages and foods and drinks. It is an object of the present invention to provide a no grape extract composition, a no grape extract-containing food and drink, and a method for improving the taste of a no grape extract that can be effectively used in a wide range of fields.

  As a result of advancing earnest research to solve the above problems, the present inventor has found that sugar grape alcohol, edible acids and monosaccharides and disaccharides whose sweetness is 0.1 to 0.7 times that of sucrose. By blending at least one compound selected from the above, these components work synergistically to effectively suppress unpleasant tastes such as bitterness and astringency, and have an excellent action It was discovered that the extract can be provided safely and inexpensively in the form of beverages and foods.

The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> (A) Sugar alcohol, edible acids, and at least one compound selected from monosaccharides and disaccharides having a sweetness of 0.1 to 0.7 times that of sucrose, and (B) grape extract It is a grape extract composition characterized by containing a thing.
<2> The grapevine extract composition according to <1>, wherein the sugar alcohol is at least one selected from erythritol, xylitol, sorbitol, mannitol, maltitol, palatinit, lactitol, and reduced starch saccharified product.
<3> The grape extract according to any one of <1> to <2>, wherein the edible acid is at least one selected from citric acid, malic acid, lactic acid, ascorbic acid, gluconic acid and phosphoric acid. It is a composition.
<4> The monosaccharide or disaccharide having a sweetness of 0.1 to 0.7 times that of sucrose is at least one selected from glucose, xylose, galactose, maltose, lactose, lactulose and palatinose The grape extract composition according to any one of <1> to <3>.
<5> The above-mentioned <1> to <4>, wherein the grapevine extract is an extract obtained by subjecting the above-ground part of grapevine to extraction using water, a hydrophilic organic solvent, or a mixed solvent thereof. The grape extract composition according to any one of the above.
<6> At least one compound selected from sugar alcohol, edible acids, and monosaccharides and disaccharides whose sweetness is 0.1 to 0.7 times that of sucrose with respect to 1 part by weight of grape extract. It is a grape extract composition according to any one of <1> to <5>, wherein 0.005 to 5000 parts by mass are added.
<7> A grape extract-containing food or drink obtained by adding the grape extract composition according to any one of <1> to <6> to a food or drink.
<8> At least one compound selected from sugar alcohol, edible acids, and monosaccharides and disaccharides whose sweetness is 0.1 to 0.7 times that of sucrose with respect to 1 part by weight of grape extract 0.005-5000 mass parts is added, It is the taste improvement method of a no grape extract characterized by suppressing the bitterness and astringency of a no grape extract.

  According to the present invention, various problems in the prior art can be solved, and the non-preference tastes such as bitterness and astringency of the grape extract obtained by extracting the above-ground part of grapevine can be expressed as sugar alcohol, edible acids and sweetness. Can be effectively suppressed by blending at least one compound selected from monosaccharides and disaccharides that are 0.1 to 0.7 times that of sucrose. In addition, it is possible to obtain a grape extract composition having an excellent characteristic that it is easy to operate at low cost, has a good aftertaste, has a comprehensive taste, and wants to drink repeatedly, and may impair the original flavor of food and drink. In addition, since it is easy to harmonize the taste, it can be used in a wide range of fields that require a grape extract.

(No grape extract composition)
The grapevine extract composition of the present invention comprises (A) a sugar alcohol, edible acids, and at least one compound selected from monosaccharides and disaccharides having a sweetness of 0.1 to 0.7 times that of sucrose. And (B) No Grape Extract, and further contains other components as necessary.

  Here, the wild grape (wild boar) in the above-mentioned wild grape extract is a grapevine plant of the scientific name Ampelopsis brevipedunculata Tratv, also called snake snake, which is a deciduous vine plant that grows naturally from Hokkaido to Okinawa, China, and the Korean Peninsula. is there. In China, vine leaves and vines are said to be effective for diuresis and gastric fever, and have been decocted for a long time.

The no grape extract of the present invention can be obtained by an extraction method generally used for plant extraction using the above no grape as an extraction raw material.
As a raw material for extraction of the grape extract, whole grapes of grape can be used, but among these, the above-ground parts, particularly stems and leaves are preferable.
For example, it can be obtained by subjecting the above-ground part of wild grapes to fresh or dried, and then pulverizing as it is or using a crusher and subjecting it to solvent extraction. As a solvent used for extraction, it is preferable to use water or a hydrophilic organic solvent and a mixture thereof at a temperature from room temperature to about the boiling point of the solvent.

  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, propylene glycol, Examples thereof include polyhydric alcohols having 2 to 5 carbon atoms such as glycerin, and a mixed solvent of these hydrophilic organic solvents and water can be used. In addition, when using the mixed solvent of water and a hydrophilic organic solvent, in the case of a lower alcohol, 1-90 mass parts with respect to 10 mass parts of water, and in the case of a lower aliphatic ketone, with respect to 10 mass parts of water. In the case of polyhydric alcohol, it is preferable to add 1 to 90 parts by mass with respect to 10 parts by mass of water.

In the present invention, it is not necessary to adopt a special extraction method for extracting active ingredients from grapevine, and extraction can be performed using an arbitrary apparatus depending on the type of solvent and the extraction scale under reflux heating from room temperature. it can.
Specifically, the above-ground part of No Grape, which is an extraction raw material, is put into a treatment tank filled with the extraction solvent, and is sometimes stirred to elute soluble components. Then, the extract containing an active ingredient can be obtained by filtering and removing an extraction residue and concentrating and drying the obtained extract. The extraction condition is usually about 30 minutes to 2 hours at 50 to 90 ° C. when water is used as the extraction solvent. Moreover, when using the mixed solvent of water and ethanol as an extraction solvent, it is about 30 minutes-2 hours at 40-80 degreeC normally. In addition, the extraction liquid obtained by extracting with a solvent can be blended as it is if the extraction solvent is highly safe.
The obtained grapevine extract can be purified for the purpose of decolorization, deodorization, activity improvement and the like.

  The grape extract of the present invention thus obtained has an unpleasant taste such as characteristic bitterness and astringency due to the ingredients specific to grape grapes as it is, and in order to improve this taste, At least one compound selected from alcohols, edible acids and monosaccharides and disaccharides whose sweetness is 0.1 to 0.7 times that of sucrose is blended and used as a grape extract composition. The

The sugar alcohol means an alcohol group obtained by reducing a reducing group (aldehyde group and ketone group) of a sugar having a reducing group. This sugar alcohol can be produced naturally by fermentation or the like, or can be produced by industrially adding hydrogen to the reducing group of the original sugar with a chemical reagent such as H ₂ or NaBH ₄ .
Examples of the sugar alcohol include erythritol, xylitol, sorbitol, mannitol, maltitol, palatinit, lactitol, ribitol, reduced starch saccharified product, and one of these may be used alone or in combination of two or more. Can do.

Examples of the monosaccharide having a sweetness level of 0.1 to 0.7 times that of sucrose include glucose, xylose, and galactose. Examples of the disaccharide having a sweetness level of 0.1 to 0.7 times that of sucrose include maltose (malt sugar), lactose (lactose), lactulose, palatinose, and the like. Two or more types can be used in combination.
If monosaccharides or disaccharides having a lower sweetness than these are used, the taste-improving effect may not be exhibited.On the other hand, if monosaccharides or disaccharides having a higher sweetness than these are used, the sweetness may increase overall. It may end up with a sweet taste without blur.
Examples of the edible acids include citric acid, malic acid, lactic acid, ascorbic acid, gluconic acid, phosphoric acid, and the like, and one or more of these can be used in combination.

The grapevine extract composition of the present invention comprises (A) at least one sugar alcohol, edible acids, and monosaccharides and disaccharides whose sweetness is 0.1 to 0.7 times that of sucrose. Of course, even if the compound is used singly, an excellent taste improving effect can be obtained, but by combining two or more of these compounds, a further excellent taste improving effect can be exhibited.
Examples of the combination of two or more compounds that contribute to the taste improvement include, for example, (1) a grape extract composition comprising a grape extract, maltose and lactose, and (2) a grape extract. No grape extract composition comprising erythritol, citric acid and lactulose, (3) No grape extract composition comprising no grape extract, palatinose and sorbitol, (4) No grape extract, xylitol and multi Preferable examples include a grape extract composition prepared by blending tall and (5) a grape extract composition formulated by blending grape extract, sorbitol and citric acid.

  The amount of the grape extract composition of the present invention is as follows: sugar alcohol, edible acids and monosaccharides and disaccharides whose sweetness is 0.1 to 0.7 times that of sucrose with respect to 1 part by weight of grape extract It is preferable to blend 0.005 to 5000 parts by mass, more preferably 0.1 to 500 parts by mass of at least one compound selected from: When the compounding amount of the compound contributing to the taste improvement is too large, the sweetness and sourness of the compound itself may be strongly felt in addition to the effect of improving the taste. On the other hand, when there are too few compounding quantities, the taste improvement effect with respect to a grape extract may not be fully anticipated. In addition, the compounding quantity in the case of using 2 or more types of compounds which contribute to taste improvement satisfy | fills the said range with a total amount.

Further, the specific blending amount varies depending on the type of compound that contributes to improving the taste to be blended, and is preferably as follows.
(1) It is preferable that the sugar alcohol is blended in an amount of 0.01 to 5000 parts by weight, more preferably 0.1 to 500 parts by weight, based on 1 part by weight of the grape extract.
(2) A monosaccharide or disaccharide having a sweetness level of 0.1 to 0.7 times that of sucrose is 0.01 to 5000 parts by mass, more preferably 0.1 to 1 part by mass of the grape extract. It is preferable to blend in part by mass to 500 parts by mass.
(3) It is preferable to mix edible acids such as citric acid in an amount of 0.005 to 500 parts by mass, more preferably 0.01 to 100 parts by mass with respect to 1 part by mass of the grape extract.

  The grapevine extract composition of the present invention can of course be taken as it is as a health / nutritional supplement or the like, but it can be added to various foods to obtain a grapevine extract-containing food / drink. In this case, the amount added to the food and drink of the grape extract composition is different depending on the type of the food and can not be defined unconditionally, but 0.1 to 50 mass of the whole food and drink as the grape extract composition % Addition is preferable, and even if it exceeds 50 mass%, it can be used in some cases. Moreover, an effective result is obtained with an intake of 1-1000 mg per day as a grape extract.

  The grape extract composition with improved taste according to the present invention may be in any form such as powder, granule, cube, paste, liquid, etc. Arbitrary auxiliary agents, such as these, can be mix | blended.

(No grape extract composition-containing food and drink)
The no grape extract composition-containing food or drink of the present invention is obtained by adding the no grape extract composition of the present invention to a food or drink, and further contains other components as necessary.

  The food and drink to be added is not particularly limited and can be appropriately selected according to the purpose.For example, beverages such as soft drinks, carbonated drinks, nutritional drinks, fruit drinks, and lactic acid drinks (concentration of these drinks) Ice cream, ice sherbet, shaved ice, etc .; noodles such as buckwheat, udon, harusame, gyoza peel, cucumber peel, Chinese noodles, instant noodles; candy, candy, gum, chocolate , Tablet confectionery, snack confectionery, biscuits, jelly, jam, cream, baked confectionery, etc .; fish and shellfish processed foods such as kamaboko, ham, sausage; dairy products such as processed milk, fermented milk; salad oil, tempura oil, margarine , Mayonnaise, shortening, whipped cream, dressing and other fats and oils processed foods; seasonings such as sauces and sauces; various forms Health and nutritional supplements; other soups, stews, salads, prepared foods, such as pickles and the like. Further, the grape extract composition of the present invention is orally ingested in addition to the above-mentioned food and drink, pharmaceuticals such as tablets, capsules, drinks, troches and mouthwashes, quasi-drugs, fresheners in the mouth, prevention of bad breath It can be used for oral refreshing agents, dentifrices and the like used in the oral cavity.

(Method for improving taste of vine grape extract)
The method for improving the taste of no grape extract according to the present invention comprises a sugar alcohol, an edible acid, a monosaccharide having a sweetness of 0.1 to 0.7 times that of sucrose and By adding at least 0.005 to 5000 parts by mass, preferably 0.1 to 500 parts by mass of at least one compound selected from saccharides, and simultaneously eating and drinking, the bitterness and astringency of the grape extract can be suppressed. Is.
Therefore, the method for improving the taste of the no grape extract composition of the present invention is not particularly limited except that food and drink are consumed at the same time, and a compound that contributes to improving the taste at the stage of producing the no grape extract is pre-blended. Moreover, you may mix | blend the grape extract and the compound which contributes to taste improvement separately in food and drink. In addition, although it is preferable to perform mixing with a grape extract and the compound which contributes to taste improvement in a powder form, it can also be performed in a solution form.

  EXAMPLES Hereinafter, although a manufacture example and an Example are shown and this invention is demonstrated further more concretely, this invention is not restrict | limited to each following example.

(Production Example 1)
100 g of the dried ground product of No Grape was immersed in 1 liter of 50% by mass ethanol and heated under reflux for 2 hours. Thereafter, the mixture was filtered and the residue was treated in the same manner with 1 liter of 50% by mass of ethanol again. The extracts obtained by the above two treatments were combined and concentrated under reduced pressure to obtain 9.9 g of 50% by weight ethanol extract of no grape (yield 9.9%).

(Production Example 2)
100 g of dry ground pulverized product of No Grape was extracted with 1 liter of hot water for 2 hours. Then, the residue was filtered and the residue was treated in the same manner with 1 liter of hot water. The extracts obtained by the above two treatments were combined and concentrated under reduced pressure to obtain 10 g of hot water extract of No Grape (yield 10.0%).

(Example 1)
1 part by weight, 1 part by weight, 5 parts by weight, 10 parts by weight, 20 parts by weight, and 40 parts by weight of maltitol are added to 1 part by weight of 50% by weight ethanol extract of No grape in Production Example 1, and pulverized with a pulverizer. A grape extract composition having a uniform mixture and improved taste was produced.
Next, it prepared in the aqueous solution used as the density | concentration of 0.2 mass% as a No grape 50 mass% ethanol extract, and evaluated taste as follows. The results are shown in Table 1 and FIGS.

<Taste evaluation method>
Taste evaluation was performed by a method of answering a questionnaire after tasting by 20 adult panelists (12 males and 8 females) using the obtained grape extract-containing aqueous solution.
The evaluation method of the questionnaire is for each panel (5: very tasty, 4: slightly tasty, 3: either) for each evaluation item (taste, bitterness, astringency, aftertaste, smell, and whether you want to drink repeatedly) No, 2: not very tasty, 1: not tasty). As the evaluation criteria, the taste evaluation of a 0.2% by weight aqueous solution of green tea extract was defined as 3 points. The specimens were provided with double blinds, and the panelists were evaluated in an isolated state. The evaluation results of the obtained panelists were averaged and expressed on a radar chart.

  From the results of Table 1 and FIGS. 1 to 5, maltitol, which is one of the sugar alcohols of the present invention, has an excellent taste improving effect by adding 1 to 40 parts by mass with respect to 1 part by mass of no grape extract. It was recognized that it made me feel like wanting to drink repeatedly.

(Example 2)
1 part by weight, 10 parts by weight, 20 parts by weight, 40 parts by weight, and 60 parts by weight of glucose are added to 1 part by weight of 50% by weight ethanol extract of No Grape from Production Example 1, and ground uniformly by a pulverizer. A no grape extract composition with improved taste was prepared.
Next, each composition obtained was prepared in an aqueous solution having a concentration of 0.2% by mass as a 50% by mass ethanol extract of vine grapes, and the taste was evaluated in the same manner as described above. The results are shown in Table 2 and FIGS.

表２及び図６〜図１０の結果から、本発明の単糖類の一つであるグルコースはノブドウ抽出物１質量部に対して１〜６０質量部添加で優れた呈味改善効果を有し、繰り返して飲みたいと感じさせるものであることが認められた。

From the results of Table 2 and FIGS. 6 to 10, glucose, which is one of the monosaccharides of the present invention, has an excellent taste improving effect by addition of 1 to 60 parts by mass with respect to 1 part by mass of the grape extract. It was recognized that it made me feel like wanting to drink repeatedly.

(Example 3)
1 part by weight, 1 part by weight, 5 parts by weight, 10 parts by weight, 20 parts by weight and 40 parts by weight of xylitol are added to 1 part by weight of 50% by weight ethanol extract of No Grape from Production Example 1, and the mixture is uniformly pulverized by a grinder A no grape extract composition with improved taste was prepared.
Next, each composition obtained was prepared in an aqueous solution having a concentration of 0.2% by mass as a 50% by mass ethanol extract of vine grapes, and the taste was evaluated in the same manner as described above. The results are shown in Table 3 and FIGS.

表３及び図１１〜図１５の結果から、本発明の糖アルコールの一つであるキシリトールはノブドウ抽出物1質量部に対して１〜４０質量部添加で優れた呈味改善効果を有し、繰り返して飲みたいと感じさせるものであることが認められた。

From the results of Table 3 and FIGS. 11 to 15, xylitol, which is one of the sugar alcohols of the present invention, has an excellent taste improving effect by adding 1 to 40 parts by mass with respect to 1 part by mass of the grape extract. It was recognized that it made me feel like wanting to drink repeatedly.

Example 4
1 part by weight, 10 parts by weight, 20 parts by weight, 30 parts by weight, and 40 parts by weight of erythritol are added to 1 part by weight of 50% by weight ethanol extract of No Grape from Production Example 1 and ground by a pulverizer to be uniform. A no grape extract composition with improved taste was prepared.
Next, each composition obtained was prepared in an aqueous solution having a concentration of 0.2% by mass as a 50% by mass ethanol extract of vine grapes, and the taste was evaluated in the same manner as described above. The results are shown in Table 4 and FIGS.

表４及び図１６〜図２０の結果から、本発明の糖アルコールの一つであるエリスリトールはノブドウ抽出物１質量部に対して１〜４０質量部添加で優れた呈味改善効果を有し、繰り返して飲みたいと感じさせるものであることが認められた。

From the results of Table 4 and FIGS. 16 to 20, erythritol, which is one of the sugar alcohols of the present invention, has an excellent taste improving effect by adding 1 to 40 parts by mass with respect to 1 part by mass of the grape extract. It was recognized that it made me feel like wanting to drink repeatedly.

(Example 5)
1 part by weight, 10 parts by weight, 20 parts by weight, 40 parts by weight and 60 parts by weight of maltose are added to 1 part by weight of 50% by weight ethanol extract of No Grape from Production Example 1, and the mixture is pulverized uniformly by a pulverizer. A no grape extract composition with improved taste was prepared.
Next, each composition obtained was prepared in an aqueous solution having a concentration of 0.2% by mass as a 50% by mass ethanol extract of vine grapes, and the taste was evaluated in the same manner as described above. The results are shown in Table 5 and FIGS.

表５及び図２１〜図２５の結果から、本発明の二糖類の一つであるマルトースはノブドウ抽出物１質量部に対して１〜６０質量部添加で優れた呈味改善効果を有し、繰り返して飲みたいと感じさせるものであることが認められた。

From the results of Table 5 and FIGS. 21 to 25, maltose, which is one of the disaccharides of the present invention, has an excellent taste improving effect by adding 1 to 60 parts by mass with respect to 1 part by mass of no grape extract, It was recognized that it made me feel like wanting to drink repeatedly.

(Example 6)
0.05 parts by weight, 0.1 parts by weight, 0.2 parts by weight, 0.4 parts by weight, and 0.8 parts by weight of citric acid with respect to 1 part by weight of 50% by weight ethanol extract of No grape in Production Example 1 After adding a mass part, it grind | pulverized with the grinder and it was set as the uniform mixture, and the grape extract composition with improved taste was manufactured.
Each of the obtained compositions was prepared as an aqueous extract of 50% by mass of grape grapes in an aqueous solution having a concentration of 0.2% by mass, and the taste was evaluated in the same manner as described above. The results are shown in Table 6 and FIGS.

表６及び図２６〜図３０の結果から、本発明の可食性酸類の一つであるクエン酸はノブドウ抽出物１質量部に対して０．０５〜０．８質量部添加で優れた呈味改善効果を有し、繰り返して飲みたいと感じさせるものであることが認められた。

From the results shown in Table 6 and FIGS. 26 to 30, citric acid, which is one of the edible acids of the present invention, has an excellent taste when 0.05 to 0.8 part by mass is added to 1 part by mass of the grape extract. It was recognized that it had an improving effect and made it feel like drinking repeatedly.

(Example 7)
0.01 parts by weight, 0.05 parts by weight, 0.1 parts by weight, 0.2 parts by weight, and 0.4 parts by weight of ascorbic acid with respect to 1 part by weight of 50% by weight ethanol extract of No grape in Production Example 1 After adding a mass part, it grind | pulverized with the grinder and it was set as the uniform mixture, and the grape extract composition with improved taste was manufactured.
Each of the obtained compositions was prepared as an aqueous extract of 50% by mass of grape grapes in an aqueous solution having a concentration of 0.2% by mass, and the taste was evaluated in the same manner as described above. The results are shown in Table 7 and FIGS.

表７及び図３１〜図３５の結果から、本発明の可食性酸類の一つであるアスコルビン酸はノブドウ抽出物１質量部に対して０．０１〜０．４質量部添加で優れた呈味改善効果を有し、繰り返して飲みたいと感じさせるものであることが認められた。

From the results of Table 7 and FIGS. 31 to 35, ascorbic acid, which is one of the edible acids of the present invention, has an excellent taste with 0.01 to 0.4 parts by mass added to 1 part by mass of no grape extract. It was recognized that it had an improving effect and made it feel like drinking repeatedly.

(Example 8)
0.01 parts by weight, 0.05 parts by weight, 0.1 parts by weight, 0.2 parts by weight, and 0.4 parts by weight of gluconic acid with respect to 1 part by weight of 50% by weight ethanol extract of No grape in Production Example 1 After adding a mass part, it grind | pulverized with the grinder and it was set as the uniform mixture, and the grape extract composition with improved taste was manufactured.
Each of the obtained compositions was prepared as an aqueous extract of 50% by mass of grape grapes in an aqueous solution having a concentration of 0.2% by mass, and the taste was evaluated in the same manner as described above. The results are shown in Table 8 and FIGS.

表８及び図３６〜図４０の結果から、本発明の可食性酸類の一つであるグルコン酸はノブドウ抽出物１質量部に対して０．０１〜０．４質量部添加で優れた呈味改善効果を有し、繰り返して飲みたいと感じさせるものであることが認められた。

From the results of Table 8 and FIGS. 36 to 40, gluconic acid, which is one of the edible acids of the present invention, is excellent in taste when 0.01 to 0.4 parts by mass is added to 1 part by mass of No Grape extract. It was recognized that it had an improving effect and made it feel like drinking repeatedly.

(Example 9) Tablet 10 parts by weight of the powder of No grape extract of Production Example 1, 72 parts by weight of maltitol, 100 parts by weight of lactose, and 8 parts by weight of glycerin fatty acid ester are prepared in a conventional manner using a normal tableting machine. Tablets were prepared for the purpose of supplementing the grape extract.
The mixing of raw materials and tableting were easy, and tablets with good taste were obtained.

(Example 10) Instant tea granule Fluidized bed granulator using 10 parts by weight of powder of No grape extract of Production Example 2, 40 parts by weight of erythritol, 50 parts by weight of citric acid, 50 parts by weight of lactulose, and 810 parts by weight of dextrin. Were used to produce instant granule blended with grape extract.
The mixing of raw materials and granulation with a fluid bed granulator were easy, and granules with good taste were obtained.

(Example 11) Biscuits 1 kg of wheat flour, corn starch 100 g, glucose 250 g, margarine 125 g, salt 5 g, sodium carbonate 25 g, ammonium carbonate 9 g, lecithin 6 g, whole egg 75 g, calcium lactate 50 g, Nogrape extract powder 2 g of Production Example 1, A dough was prepared using 350 g of water, and after spreading, the dough was molded and roasted to produce a biscuit having good taste.

(Example 12) Gummy candy 330 g of palatinose, 140 g of sorbitol, and 270 g of water were mixed and heated, to which 80 g of gelatin and 10 g of grape extract powder of Production Example 2 were dissolved in 150 g of water, and 50% by mass phosphorus 8 g of acid aqueous solution was mixed, poured into a mold and cooled to obtain a gummy candy having good taste.

(Example 13) Chewing gum 25 parts by mass of gum base and 14 parts by mass of paratinite syrup are added to a chewing gum prototype mixer and mixed. Furthermore, 35 parts by mass of powdered xylitol, 25 parts by mass of powdered maltitol, 14 parts by mass of the grape extract powder of Production Example 1, and 0.4 parts by mass of stevia sweetener (manufactured by Maruzen Pharmaceutical Co., Ltd., trade name Marmilon 50) are mixed in advance. The ingredients were added in several batches and mixed well. Next, 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 with good taste.

(Example 14) Mouthwash 15 parts by weight of ethanol, 10 parts by weight of sorbitol, 0.05 parts by weight of citric acid, 0.2 parts by weight of sodium citrate, 0.2 parts by weight of sodium benzoate, 0.2 parts by weight of sodium lauryl sulfate A total of 100 parts by weight of a raw material of a mouse wash using a conventional method consisting of 1 part, 0.05 part by weight of sodium saccharin, 0.2 part by weight of the grape extract of Production Example 1, 0.05 part by weight of 1-menthol, and the remainder of purified water Prepared.
The prepared mouthwash had good taste.

  The no grape extract composition of the present invention can improve the taste of the no grape extract, which has been hindered by unpleasant tastes such as unique bitterness and astringency, and is ingested in the form of beverages and foods And can be used effectively in a wide range of fields.

FIG. 1 is a radar chart showing the results of taste evaluation of Example 1. FIG. 2 is a radar chart showing the results of taste evaluation of Example 1. FIG. 3 is a radar chart showing the results of taste evaluation of Example 1. FIG. 4 is a radar chart showing the results of taste evaluation of Example 1. FIG. 5 is a radar chart showing the results of taste evaluation of Example 1. FIG. 6 is a radar chart showing the results of taste evaluation of Example 2. FIG. 7 is a radar chart showing the results of taste evaluation of Example 2. FIG. 8 is a radar chart showing the results of taste evaluation of Example 2. FIG. 9 is a radar chart showing the results of taste evaluation of Example 2. FIG. 10 is a radar chart showing the results of taste evaluation of Example 2. FIG. 11 is a radar chart showing the results of taste evaluation of Example 3. FIG. 12 is a radar chart showing the results of taste evaluation of Example 3. FIG. 13 is a radar chart showing the results of taste evaluation of Example 3. FIG. 14 is a radar chart showing the results of taste evaluation of Example 3. FIG. 15 is a radar chart showing the results of taste evaluation of Example 3. FIG. 16 is a radar chart showing the results of taste evaluation of Example 4. FIG. 17 is a radar chart showing the results of taste evaluation of Example 4. FIG. 18 is a radar chart showing the results of taste evaluation of Example 4. FIG. 19 is a radar chart showing the results of taste evaluation of Example 4. FIG. 20 is a radar chart showing the results of taste evaluation of Example 4. FIG. 21 is a radar chart showing the results of taste evaluation of Example 5. FIG. 22 is a radar chart showing the results of taste evaluation of Example 5. FIG. 23 is a radar chart showing the results of taste evaluation of Example 5. FIG. 24 is a radar chart showing the results of taste evaluation of Example 5. FIG. 25 is a radar chart showing the results of taste evaluation of Example 5. FIG. 26 is a radar chart showing the results of taste evaluation of Example 6. FIG. 27 is a radar chart showing the results of the taste evaluation of Example 6. FIG. 28 is a radar chart showing the results of taste evaluation of Example 6. FIG. 29 is a radar chart showing the results of the taste evaluation of Example 6. FIG. 30 is a radar chart showing the results of taste evaluation of Example 6. FIG. 31 is a radar chart showing the results of taste evaluation of Example 7. FIG. 32 is a radar chart showing the results of taste evaluation of Example 7. FIG. 33 is a radar chart showing the results of taste evaluation of Example 7. FIG. 34 is a radar chart showing the results of taste evaluation of Example 7. FIG. 35 is a radar chart showing the results of taste evaluation of Example 7. FIG. 36 is a radar chart showing the results of taste evaluation of Example 8. FIG. 37 is a radar chart showing the results of taste evaluation of Example 8. FIG. 38 is a radar chart showing the results of taste evaluation of Example 8. FIG. 39 is a radar chart showing the results of taste evaluation of Example 8. FIG. 40 is a radar chart showing the results of taste evaluation of Example 8.

Claims (8)

  (A) Contains at least one compound selected from sugar alcohols, edible acids, and monosaccharides and disaccharides having a sweetness of 0.1 to 0.7 times that of sucrose, and (B) no grape extract A grape extract composition characterized by comprising:   The grapevine extract composition according to claim 1, wherein the sugar alcohol is at least one selected from erythritol, xylitol, sorbitol, mannitol, maltitol, palatinit, lactitol and reduced starch saccharified product.   The grape extract composition according to any one of claims 1 to 2, wherein the edible acid is at least one selected from citric acid, malic acid, lactic acid, ascorbic acid, gluconic acid and phosphoric acid.   The monosaccharide or disaccharide having a sweetness of 0.1 to 0.7 times that of sucrose is at least one selected from glucose, xylose, galactose, maltose, lactose, lactulose and palatinose. The grape extract composition according to any one of 1 to 3.   The grapevine extract according to any one of claims 1 to 4, wherein the grapevine extract is an extract obtained by subjecting the above-ground part of grapevine to extraction using water, a hydrophilic organic solvent, or a mixed solvent thereof. Extract composition.   0.005 of at least one compound selected from sugar alcohol, edible acids, and monosaccharides and disaccharides having a sweetness of 0.1 to 0.7 times that of sucrose per 1 part by weight of No Grape Extract The grape extract composition according to any one of claims 1 to 5, which is obtained by adding ~ 5000 parts by mass.   No grape extract-containing food or drink obtained by adding the no grape extract composition according to any one of claims 1 to 6 to food or drink. 0.005 of at least one compound selected from sugar alcohol, edible acids, and monosaccharides and disaccharides having a sweetness of 0.1 to 0.7 times that of sucrose per 1 part by weight of No Grape Extract Addition of ˜5000 parts by mass to suppress the bitterness and astringency of the grape extract, a method for improving the taste of the grape extract.

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