JP2009278917A - Bitterness-masking agent, and method for reducing bitterness - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for safely and inexpensively reducing bitterness of food and drink without spoiling taste inherent in the food and drink: and to provide a bitterness-masking agent utilized in the method. <P>SOLUTION: The bitterness-masking agent has yeast-originated peptide having a total compositional ratio of a nonpolar side-chain amino acid to a neutral side-chain amino acid as an active ingredient of not less than 50 wt.%. The method for reducing bitterness includes adding the yeast-originated peptide having a total compositional ratio of the nonpolar side-chain amino acid to a neutral side-chain amino acid to an oral composition of 50 wt.%. A method for producing food and drink includes using the method for reducing bitterness. The food and drink are produced by the method for producing food and drink, and contain the bitterness-masking agent. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention includes a bitter taste masking agent comprising a yeast-derived peptide as an active ingredient, a bitter taste reducing method characterized by containing a yeast-derived peptide, a food or drink produced using the method, and the bitter taste masking agent It relates to food and drink.

  It is said that there are five types of tastes: sweet, salty, sour, bitter and umami, and these are called the five basic tastes of taste. The taste of each food / beverage product is determined by combining the five original tastes in a complex manner. Among these substances, some substances that exhibit a bitter taste function as useful physiologically active substances by ingesting appropriate amounts. Examples of such a bitter substance include alkaloids such as caffeine, polyphenols such as catechin, terpenoids such as cucurbitacin, and protein hydrolysates.

  On the other hand, bitterness is a taste that is generally not preferred, unlike the widely preferred tastes such as sweetness and umami. For this reason, research which suppresses bitterness, such as food / beverage products and a pharmaceutical, has been performed widely conventionally. As a method for suppressing the bitterness of such foods and beverages, for example, (1) a fraction obtained by separating and removing bacterial cells from a Bacillus subtilis culture, an acidic classification obtained by fractionating yeast extract by ion exchange resin treatment, or yeast extract An invention relating to a bitterness masking agent for foods and food additives, the main component of which is a hydrophilic section fractionated by porous polymer treatment, is disclosed (for example, see Patent Document 1). This method masks the bitter taste in foods and drinks by using, as a main component, a fraction of yeast extract containing various substances. Yeast extract contains many components that have a bitter taste, but since many of the bitter components are hydrophobic, the masking ability can be improved by using acidic or hydrophilic categories from which hydrophobic substances have been removed from yeast extract. It provides a high bitterness masking agent.

In addition, an invention relating to (2) a bitterness inhibitor containing at least one selected from poly-γ-glutamic acid, a decomposition product thereof, and salts thereof as an active ingredient is also disclosed (for example, see Patent Document 2). By using poly-γ-glutamic acid or the like as an active ingredient, bitterness can be sufficiently reduced in a bitter substance-containing composition, particularly an amino acid-containing composition such as leucine and isoleucine.
JP-A-63-300617 International Publication No. 00/21390 Pamphlet

  Although the bitterness masking agent of (1) and the bitterness inhibitor of (2) can reduce bitterness of foods and drinks by addition, there is a problem that the reduction effect is not sufficient. Furthermore, poly-γ-glutamic acid, which is the main component of the bitterness inhibitor of (2), is a sticky main component of natto, and there is a possibility that the texture of foods and drinks and the like is impaired by the addition.

  An object of the present invention is to provide a method for reducing the bitter taste of food and drink safely and inexpensively without impairing the taste inherent to the food and drink, and a bitterness masking agent that can be used in the method. .

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a composition comprising a yeast-derived peptide whose active ingredient is a sum of composition ratios of nonpolar side chain amino acids and neutral side chain amino acids of 50% by weight or more. However, the present inventors have found that the bitterness of oral compositions such as foods and drinks and pharmaceuticals can be reduced, and the present invention has been completed.

That is, the present invention provides a bitterness masking agent characterized by comprising as an active ingredient a yeast-derived peptide whose sum of composition ratios of nonpolar side chain amino acids and neutral side chain amino acids is 50% by weight or more. It is.
The present invention also provides the bitterness masking agent as described above, wherein the yeast-derived peptide has an average molecular weight of 50,000 or less.
In the present invention, the yeast-derived peptide is a peptide that permeates through an ultrafiltration membrane having a fractional molecular weight of 50,000 but does not permeate through an ultrafiltration membrane having a fractional molecular weight of 3,000. The bitterness masking agent according to the above, which is characterized by the above.
The present invention also provides the bitterness masking agent according to any one of the above, further comprising 5′-ribonucleotides.
Moreover, this invention provides the bitterness masking agent in any one of the said characterized by further including an umami amino acid.
The present invention also provides a method for reducing bitterness, characterized in that an oral composition contains a yeast-derived peptide having a sum of composition ratios of nonpolar side chain amino acids and neutral side chain amino acids of 50% by weight or more. Is to provide.
The present invention also provides the bitterness reducing method as described above, wherein the yeast-derived peptide has an average molecular weight of 50,000 or less.
In the present invention, the yeast-derived peptide is a peptide that permeates through an ultrafiltration membrane having a fractional molecular weight of 50,000 but does not permeate through an ultrafiltration membrane having a fractional molecular weight of 3,000. The bitterness reducing method as described above, characterized by the above.
Moreover, this invention provides the manufacturing method of the food / beverage products characterized by using the bitterness reduction method in any one of the said.
Moreover, this invention provides the food / beverage products manufactured using the manufacturing method of the said description.
Moreover, this invention provides the food-drinks characterized by including the bitterness masking agent in any one of the said.

  By the bitterness masking agent and the bitterness reducing method of the present invention, bitterness can be reduced without fear of impairing the original taste of oral compositions such as foods and drinks. Since yeast extract is usually used in foods and drinks, a peptide having a composition ratio of non-polar side chain amino acid and neutral side chain amino acid derived from yeast extract of 50% by weight or more is safe and inexpensive. In addition, the bitterness of food and drink can be reduced.

  The bitterness masking agent of the present invention has a yeast-derived peptide in which the sum of the composition ratios of nonpolar side chain amino acids and neutral side chain amino acids is 50% by weight or more (hereinafter sometimes referred to as the yeast-derived peptide of the present invention). Is an active ingredient. Here, the nonpolar side chain amino acid means an amino acid in which the side chain of the amino acid is nonpolar. Specifically, glycine, alanine, valine, leucine, isoleucine, phenylalanine, tryptophan, methionine, and proline. On the other hand, the neutral side chain amino acid means an amino acid in which the side chain of the amino acid is neutral and polar. Specifically, serine, threonine, tyrosine, cysteine, asparagine, and glutamine.

  A peptide in which the sum of the composition ratios of non-polar side chain amino acids and neutral side chain amino acids is 50% by weight or more means that 50% by weight or more of amino acids (amino acid residues) constituting the peptide are non-side chains. It means that the amino acid residue or side chain that is polar consists of amino acid residues that are neutral. In the present invention, in the whole peptide as an active ingredient of the bitter taste masking agent, the sum of the composition ratios of the nonpolar side chain amino acid and the neutral side chain amino acid may be 50% by weight or more. It is not necessary that the sum of the composition ratios of the side chain amino acid and the neutral side chain amino acid is 50% by weight or more. For example, when the amino acid composition (weight) of the whole yeast-derived peptide added as an active ingredient is examined, the weight ratio of the total amount of nonpolar side chain amino acids and neutral side chain amino acids to the total amino acid amount is 50% or more. I just need it.

  The yeast-derived peptide of the present invention is not particularly limited as long as it is not a free amino acid but a peptide, but the average molecular weight is preferably 50,000 or less, and the average molecular weight is 3,000 to 50,000. Is more preferable, and an average molecular weight is more preferably 3,000 to 10,000. In addition, as an yeast-derived peptide that is an active ingredient of the bitter taste masking agent of the present invention, an ultrafiltration membrane having a fractional molecular weight of 50,000 permeates but an ultrafiltration membrane having a fractional molecular weight of 3,000. It is also preferred that it is a peptide that does not permeate, and that an ultrafiltration membrane with a fractional molecular weight of 10,000 permeates, but an ultrafiltration membrane with a fractional molecular weight of 3,000 does not permeate. This is because a higher bitterness masking effect can be obtained by using a peptide having an average molecular weight of 50,000 or less as an active ingredient. In addition, by using a peptide having an average molecular weight of 3,000 or more as an active ingredient, it is possible to suppress the possibility of impairing the flavor inherent to the bitter taste food or drink to which the bitterness masking agent of the present invention is added.

  The yeast-derived peptide of the present invention is not particularly limited as long as it is derived from edible yeast, and a yeast-derived peptide that is usually used in the field of food production can be used. Examples of the yeast include baker's yeast used for bread production, torula yeast used for production of food and feed, beer yeast used for beer production, and the like. It is preferably a baker's yeast or torula yeast because of its good growth ability, more preferably a bacterium belonging to Saccharomyces or a bacterium belonging to Candida, and Saccharomyces cerevisiae. It is particularly preferable that the yeast belongs to the fungus belonging to the above and the yeast belonging to Candida utilis.

  Although the yeast origin peptide of this invention will not be specifically limited if it is a peptide produced by yeast, It is preferable to add as what was prepared from the yeast extract or yeast extract. This is because the yeast extract is easy to manufacture and the like, and a yeast-derived peptide can be obtained at low cost. In order to examine the peptide composition in the yeast extract, first, the weight composition of the free amino acid in the yeast extract was examined by a conventional method, and then the peptide, protein, etc. in the yeast extract were decomposed using hydrochloric acid or the like. And examine the total amino acid composition. The weight obtained by subtracting the free amino acid composition from the total amino acid composition is the amount of peptide in the yeast extract.

  The yeast extract preparation in which the yeast extract was prepared so as to contain a yeast-derived peptide having a sum of the composition ratios of the nonpolar side chain amino acid and the neutral side chain amino acid of 50% by weight or more was used as a bitterness masking agent of the present invention. It may be an active ingredient. Such a yeast extract preparation can be obtained by removing a peptide containing many amino acid residues whose side chains are basic or acidic from the yeast extract. Removal of a peptide having a high basic or acidic side chain amino acid content from a yeast extract can be performed, for example, by passing the yeast extract through a column packed with an acidic carrier or a basic carrier. The yeast extract may be passed through a column packed with an acidic carrier and then further passed through a column packed with a basic carrier, or after passing through a column packed with a basic carrier and then through a column packed with an acidic carrier. Good.

  In the case where a yeast-derived peptide having an average molecular weight of 50,000 or less is used as an active ingredient of the bitter taste masking agent of the present invention, for example, a yeast extract prepared by a conventional method is used as a limit molecular weight of 50,000. The section that has passed through the filtration membrane (first membrane) and permeated through the first membrane can be added as an active ingredient. In addition, when a yeast-derived peptide having an average molecular weight of 3,000 to 50,000 is used as an active ingredient, a yeast extract prepared by a conventional method is obtained from an ultrafiltration membrane having a fractional molecular weight of 50,000 (No. The section that passed through the first membrane and passed through the first membrane was further passed through an ultrafiltration membrane (second membrane) with a molecular weight cut off of 3,000, and the section that did not pass through the second membrane was recovered. This recovered section can be added as an active ingredient of the bitterness masking agent of the present invention. When yeast-derived peptide having an average molecular weight of 3,000 to 10,000 is used as an active ingredient, a yeast extract prepared by a conventional method is obtained from an ultrafiltration membrane having a molecular weight cut-off of 10,000 (No. 1). The section that passed through the first membrane and passed through the first membrane was further passed through an ultrafiltration membrane (second membrane) with a molecular weight cut off of 3,000, and the section that did not pass through the second membrane was recovered. This recovered section may be added as an active ingredient of the bitterness masking agent of the present invention.

  In the present invention, the yeast extract is an extract of various components of yeast, and includes amino acids, peptides, nucleic acids, minerals, and the like. Moreover, the content ratio of various components can be adjusted according to the kind of yeast, culture conditions, and extraction conditions.

  The method for extracting the yeast extract is not particularly limited, and any of the methods usually used for extracting the extract from biological materials such as yeast may be used. Examples of the extraction method include an autolysis method and an enzymatic decomposition method. Here, the self-digestion method is a method of solubilizing and extracting yeast by the action of an enzyme inherent in yeast, and a yeast extract having a high free amino acid content can be obtained. On the other hand, the enzymatic decomposition method is a method of inactivating an enzyme or the like possessed by yeast by heat treatment or the like and then adding a degrading enzyme to solubilize and extract the yeast. Since an enzyme reaction can be easily controlled by adding an appropriate enzyme from the outside, the content of free amino acids and nucleic acids can be adjusted. The enzyme used in the enzymatic decomposition method is not particularly limited as long as it is an enzyme that is usually used for decomposing biological components, and any enzyme can be used. Examples of the enzyme include an enzyme capable of degrading the cell wall of yeast, a proteolytic enzyme, a nucleolytic enzyme, and the like, and various components can be efficiently extracted from the yeast by appropriately using them together.

  In the bitter taste masking agent of the present invention, one type of yeast-derived peptide may be used as an active ingredient, and a plurality of types of yeast-derived peptides may be used as active ingredients. For example, a yeast extract obtained by extracting from a mixed cell obtained by mixing the yeast belonging to Saccharomyces cerevisiae and the yeast belonging to Candida utilis separately and then collecting them may be used as an active ingredient. The yeast extract obtained by mixing the yeast extract obtained by extracting each cultured yeast separately may be used as the active ingredient. In addition, culture | cultivation of yeast can be performed by a conventional method.

  The bitterness masking agent of the present invention may contain, in addition to the yeast-derived peptide of the present invention, substances having a bitterness reducing effect such as food and drink, substances having a taste improving effect such as food and drink. For example, the bitterness masking agent of the present invention preferably contains 5'-ribonucleotides, umami amino acids and the like. Also from this point, it is preferable to use a yeast extract as the yeast-derived peptide of the present invention. This is because the yeast extract is rich in 5'-ribonucleotides and umami amino acids in addition to the yeast-derived peptide of the present invention.

  As described in Examples below, 5′-ribonucleotides and umami amino acids are also inferior to yeast-derived peptides in which the sum of the composition ratios of nonpolar side chain amino acids and neutral side chain amino acids is 50% by weight or more. However, it has a bitter taste reducing effect. For this reason, a higher bitterness masking effect can be obtained by adding 5'-ribonucleotides, umami amino acids, and the like to the bitterness masking agent of the present invention. Since 5′-ribonucleotides and umami amino acids are both umami-tasting ingredients, it is presumed that the bitterness is relatively reduced by adding these to increase umami. The

In the present invention, 5′-ribonucleotides mean nucleic acid-based taste substances having umami. Examples of the 5′-ribonucleotides include 5′-inosinic acid, 5′-guanylic acid, 5′-adenylic acid, 5′-uradylic acid, 5′-cytidylic acid, and metal salts thereof. . The origin of the 5′-ribonucleotides is not particularly limited, and may be a synthetic product or a natural product. The synthetic products include nucleic acid seasonings such as disodium 5′-inosinate and disodium 5′-guanylate which are food additives. Examples of the natural product include yeast extract, koji extract, shiitake extract and the like. In the present invention, the 5′-ribonucleotides are particularly preferably 5′-ribonucleotides derived from yeast extract.
In the present invention, the umami amino acid means an amino acid having umami. Examples of the umami amino acid include acidic amino acids such as glutamic acid and aspartic acid.

  The bitterness of the oral composition can be reduced by adding the bitterness masking agent of the present invention to oral compositions such as foods and drinks and orally ingested pharmaceuticals. Although there are several types of bitterness components, the bitterness masking ability of the yeast-derived peptide of the present invention can reduce any type of bitterness. For example, the bitterness masking agent of the present invention exerts a bitterness reducing effect on bitterness components possessed by alkaloids such as quinine and caffeine, high-sensitivity sweeteners such as stevia, and protein hydrolysates.

  The oral composition to which the bitterness masking agent of the present invention is added is not particularly limited as long as it is an oral composition having a bitter taste. Examples of the oral composition include foods and beverages such as seasoned processed foods such as sauces, dressings and soups, confectionery such as rice confectionery, snacks and potatoes, and functional foods such as supplements. The dosage form may be a pharmaceutical product such as a tablet or liquid.

  The amount of the bitterness masking agent of the present invention added to the oral composition is not particularly limited as long as it is an amount that can reduce the bitterness of the oral composition. In consideration of the type and amount of the bitter component in the composition for use, the amount of the effective component in the bitterness masking agent, the type of components other than the yeast-derived peptide of the present invention contained in the bitterness masking agent, etc. be able to. For example, by adding the amount of the active ingredient in the bitterness masking agent (the amount of the peptide derived from the yeast of the present invention) so as to be 10 to 1/1000 of the amount of the bitterness component contained in the oral composition, The bitterness of the oral composition can be reduced. This is because the bitterness masking agent of the present invention has a very high bitterness masking ability and can sufficiently reduce the bitterness of oral compositions such as foods and drinks even if the addition amount is very small.

  The bitterness reducing method of the present invention is characterized in that the oral composition contains the yeast-derived peptide of the present invention. The amount of the yeast-derived peptide of the present invention to be contained in the oral composition is not particularly limited as long as it is an amount that can reduce the bitter taste of the oral composition. It can be appropriately determined in consideration of the type and amount of the bitter component in the oral composition. For example, the bitterness of the oral composition is reduced by adding the yeast-derived peptide of the present invention so that the amount of the bitterness component contained in the oral composition is 10 to 1/1000. Can do. In addition, the composition for oral administration used as the object of the bitterness reducing method of the present invention is the same as that mentioned in the composition for oral use to which the bitterness masking agent of the present invention can be added.

  The yeast-derived peptide of the present invention used in the bitterness reducing method of the present invention can be the same as that used as an active ingredient of the bitterness masking agent of the present invention. It is preferably a yeast extract, and more preferably a yeast extract preparation prepared so that the average molecular weight of the contained peptide is 3,000 to 50,000.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example. In the following, “%” means “% by weight” unless otherwise specified.

[Reference Example 1] Preparation of bitter substance solution Using four types of bitter substances, bitter substance solutions containing the respective bitter substances were prepared so that the bitterness of each bitter substance could be easily evaluated. The concentration of each bitter substance was set based on the evaluation of five professional panelists.
As four kinds of bitter substances, quinine hydrochloride (reagent special grade, manufactured by Wako Pure Chemical Industries), caffeine (reagent special grade, manufactured by Wako Pure Chemical Industries), which is a representative bitter substance, has a taste and bitterness in the aftertaste. Stevia preparation Histevia 100 (manufactured by Ikeda Sakka Co., Ltd.) and protein hydrolyzate were used. As a protein hydrolyzate, gelatin (manufactured by Nippi) was subjected to an enzymatic reaction treatment with endo-type protein hydrolase alkalase (manufactured by Novo) at room temperature for 15 hours, and then boiled at 90 ° C. for 30 minutes to lose the enzyme. What was made to use was used.
As a result, a 0.006% quinine hydrochloride solution, a 0.04% caffeine solution, a 0.01% stevia preparation solution, and a 0.1% protein hydrolyzate solution were prepared.

[Example 1]
The bitterness masking ability of the yeast extract VertexIG20 (manufactured by Japan Tobacco Inc.) was examined.
Specifically, Vertex IG20 was added to the four types of bitter substance solutions prepared in Reference Example 1, and changes in the bitterness intensity of each solution were examined. The bitterness intensity was evaluated by sensory evaluation by five expert panelists, with the bitterness intensity of the bitterness substance solution prepared in Reference Example 1 being 5 points and the bitterness intensity of distilled water being 0 points.
As a result, it was confirmed that the bitterness was reduced by adding VertexIG20 in all four types of solutions. Table 1 shows the bitter substance concentration in each bitter substance solution and the Vertex IG20 concentration in each bitter substance solution when the average value of the bitter intensity according to the evaluation of five specialist panelists is 2.0 points. Is. That is, it is clear that an excellent bitter taste masking effect can be obtained by adding a small amount of the yeast extract VertexIG20.

[Reference Example 2] Preparation of VertexIG20 Simulated Solution A simulated solution having substantially the same composition as VertexIG20 and containing no peptide was prepared. Specifically, VertexIG20 was subjected to general analysis, and each component was grouped. For example, K +, Ca ++, Fe ++, etc. are inorganic salts, AMP (5′-adenylic acid), IMP (5′-inosinic acid), GMP (5′-guanylic acid), CMP (5′-cytidylic acid), UMP ( 5'-uracilic acid) etc. were grouped with 5'-ribonucleotides, citric acid, succinic acid, lactic acid etc. with organic acids.
Thereafter, using a synthetic reagent (special reagent grade, manufactured by Wako Pure Chemical Industries, Ltd.), a simulated solution reconstituted so that the composition of each group was almost the same as that of VertexIG20 was prepared. The composition of the simulated liquid is shown in Table 2. Each amino acid was added with a synthesis reagent as a free amino acid.

[Example 2]
To the 0.04% caffeine solution prepared in Reference Example 1, VertexIG20 and the simulated solution prepared in Reference Example 2 were added so as to be 0.3%, respectively. evaluated.
As a result, the average bitterness intensity by 5 expert panelists was 2.0 points for the VertexIG20-added caffeine solution, whereas it was 3.2 points for the simulated solution-added caffeine solution.
Thus, since the bitterness intensity of the caffeine solution added with the simulated liquid is smaller than the bitterness intensity of the additive-free caffeine solution, it was confirmed that the components contained in the simulated liquid also have a bitterness masking ability. It was. However, the VertexIG20-added caffeine solution has a lower bitterness strength than the simulated solution-added caffeine solution, and thus it is clear that VertexIG20 contains a substance having a bitterness masking ability that is not contained in the simulated solution. It is.

[Reference Example 3] Identification of bitterness masking effect component in simulated solution In order to identify the bitterness masking effect component in the simulated solution, an omission test for each group shown in Table 2 was performed, and the bitterness masking effect disappeared or weakened. Groups were screened. The bitterness masking effect was evaluated based on the bitterness intensity obtained by evaluating the bitterness intensity in the same manner as in Example 1. As a result, disappearance or attenuation of the bitterness masking effect was confirmed only in the 5′-ribonucleotide group and the free acidic amino acid group.
Next, the group constituents of the 5′-ribonucleotide group and the free acidic amino acid group were added individually or in combination to a 0.04% caffeine solution, and the bitter taste masking effect of each group constituent was examined. As a result, a bitter taste masking effect was observed when IMP, GMP, AMP, CMP, UMP, glutamic acid (Glu) and aspartic acid (Asp) were added individually or in combination. As described above, glutamic acid and aspartic acid, which are acidic amino acids, are umami amino acids, and IMP, GMP, AMP, CMP, UMP and the like are nucleic acid-based taste substances having umami.

[Example 3]
The peptide which is a component of Vertex IG20 not contained in the simulated solution was examined for bitterness masking ability.
Preparation of Yeast Derived Peptide Solution First, a 1% Vertex IG20 solution was fractionated using a UF (ultrafiltration) membrane (AHP-0013 manufactured by Asahi Kasei Co., Ltd.) having a nominal molecular weight cut off of 50,000. Next, the membrane-permeated fraction solution was fractionated using a UF membrane (manufactured by Asahi Kasei Co., Ltd .: SLP-0053) having a nominal molecular weight cut-off of 10,000. The fraction liquid that did not permeate the membrane was collected, diluted twice with distilled water (weight ratio), and fractionated again using a UF membrane with a fractional molecular weight of 10,000 to recover the liquid that did not permeate the membrane. did. This dilution and fractionation were repeated 5 times in total, and the peptide in the fraction solution that did not permeate the membrane last was defined as a peptide having an average molecular weight of 10,000 to 50,000.
Similarly, 1% VertexIG20 solution was fractionated using 10,000 UF membrane (Asahi Kasei Co., Ltd .: SLP-0053). Next, the membrane-permeated fraction solution was fractionated using a UF membrane (manufactured by Asahi Kasei Co., Ltd .: SEP-0013) having a nominal molecular weight cutoff of 3,000. The fraction liquid that did not permeate the membrane was collected, diluted twice with distilled water (weight ratio), and fractionated again using a UF membrane with a fractional molecular weight of 3,000 to recover the liquid that did not permeate the membrane. did. This dilution and fractionation were repeated a total of 5 times, and the peptide in the fraction solution that did not permeate the membrane last was defined as a peptide having an average molecular weight of 3,000 to 10,000.
Amino acid analysis value of each peptide derived from yeast The weight ratio in each Vertex IG20 of all peptides of Vertex IG20, peptides having an average molecular weight of 10,000 to 50,000 and peptides having an average molecular weight of 3,000 to 10,000 was determined. The results are shown in Table 3. In addition, the value which deducted the free amino acid analysis value from the total amino acid analysis value of VertexIG20 was made into the total peptide amount of VertexIG20.
In addition, Table 4 shows the amino acid analysis values of all amino acids of VertexIG20, free amino acids, all peptides, peptides with an average molecular weight of 10,000 to 50,000, and peptides with an average molecular weight of 3,000 to 10,000. .

Measurement of bitterness masking ability of each yeast-derived peptide The bitterness masking ability of all peptides of VertexIG20, peptides having an average molecular weight of 10,000 to 50,000, and peptides having an average molecular weight of 3,000 to 10,000 was measured.
Specifically, VertexIG20, a peptide having an average molecular weight of 10,000 to 50,000 prepared in the above (1), and an average molecular weight of 3,000 to 10,000 were added to the 0.04% caffeine solution prepared in Reference Example 1. Each of 000 peptides was added as VertexIG20 to 0.3%, and the bitterness intensity was evaluated in the same manner as in Example 1.
As a result, the average bitterness intensity by the five specialist panelists was 2.0 for the VertexIG20-added caffeine solution, whereas the average bitumen strength by the peptide-added caffeine solution having an average molecular weight of 10,000 to 50,000 was 3. It was 5 points, and 2.5 points for the peptide-added caffeine solution having an average molecular weight of 3,000 to 10,000. That is, it is clear that among the constituent components of VertexIG20, a peptide having an average molecular weight of 50,000 or less, preferably 10,000 or less is a main component of the bitter taste masking effect.

[Example 4]
VertexIG20, a VertexIG20-derived average molecular weight of 10,000 to 50,000 prepared in the same manner as in Example 3 (1), and VertexIG20-derived average molecular weight of 3,000 to 10 prepared in the same manner as in Example 3 (1). 2,000 peptides, yeast extract 21TF (manufactured by Japan Tobacco Sangyo Co., Ltd.), yeast extract 21V (manufactured by Japan Tobacco Sangyo Co., Ltd.), yeast extract 21V (manufactured by Japan Tobacco Sangyo Co., Ltd.), bitterness of commercially available yeast extracts A to E The masking ability was examined.
Specifically, in the same manner as in Example 3 (3), each yeast extract or the like was added to a 0.04% caffeine solution at 0.3% to evaluate the bitterness intensity. The evaluation results are shown in Table 5. In Table 5, “◎” indicates that the sensory evaluation score of bitterness intensity by 5 professional panelists was 2.5 or less, “◯” indicates that it was 2.6 to 3.5, and “ “Δ” indicates 3.6 to 4.5, and “x” indicates 4.6 or more. In the table, “3k-10k” represents a VertexIG20-derived average molecular weight of 3,000 to 10,000 peptides, and “10k-50k” represents a VertexIG20-derived average molecular weight of 10,000 to 50,000 peptides. Yes.
In addition, the peptide content in these yeast extracts and the content of 5′-ribonucleotides having a bitter taste masking ability and umami amino acids (glutamic acid and aspartic acid) revealed in Reference Example 3 were also measured. The measurement results are also shown in Table 5. In the table, “5′-ribonucleotides” is an anhydrous disodium salt, “umami amino acid” is glutamic anhydride and aspartic acid, and “peptide” is a value obtained by subtracting the free amino acid value from all amino acids. did.
As a result, it was revealed that Vertex IG20 has the highest bitterness masking ability. On the other hand, although the bitter taste masking ability was confirmed in the yeast extract A, the special bitter taste masking ability was not confirmed in the other yeast extracts.
Thus, in the same manner as in Reference Example 2, a simulated solution having almost the same composition as yeast extract A and containing no peptide was prepared, and the bitterness masking ability of the simulated solution was examined in the same manner as yeast extract A. The results are also shown in Table 5.
From these results, the correlation between the content of peptides, 5′-ribonucleotides, and acidic amino acids in each yeast extract and the bitter taste masking ability is low, and among the peptides derived from yeast, peptides of a specific composition have a bitter taste masking ability. It is clear that it has.

[Example 5]
Vertex IG20, Vertex IG20-derived average molecular weight 10,000-50,000 peptides, Vertex IG20-derived average molecular weight 3,000-10,000 peptides, yeast extract 21TF, yeast extract 21V, yeast extract whose bitter taste masking ability was measured in Example 4 The amino acid compositions of 21A and yeast extracts A to E were classified and compared into three categories: acidic amino acids, basic amino acids, and the sum of nonpolar side chain amino acids and neutral polar amino acids. The result is shown in FIG. In FIG. 1, “Vertex” is VertexIG20, “3k-10k” is a VertexIG20-derived average molecular weight of 3,000 to 10,000 peptides, and “10k-50k” is VertexIG20-derived average molecular weight of 10,000 to 50,000. “21TF” is yeast extract 21TF, “21V” is yeast extract 21V, “21A” is yeast extract 21A, “A” to “E” are “yeast extract A” to “yeast extract E”. , Respectively. “Acid” is the sum of acidic amino acids, “basic” is the sum of basic amino acids, and “nonpolar + neutral” is the sum of nonpolar side chain amino acids and neutral polar amino acids.
As a result, VertexIG20, VertexIG20-derived average molecular weight 10,000-50,000 peptides, VertexIG20-derived average molecular weight 3,000-10,000 peptides, and yeast extract A, which had high bitterness masking ability in Example 4, It was found that the composition ratio of the sum of polar side chain amino acids and neutral polar amino acids, that is, the ratio to the total amino acid amount was as high as 50% by weight or more. In addition, yeast extract 21TF and yeast D in which the bitter taste masking effect was observed also accounted for 50% by weight or more of the total amino acid content, but yeast extract 21V, yeast extract 21V, yeast in which the bitter taste masking effect was not observed. B, yeast C and yeast E accounted for less than 50% by weight of the total amino acid.
From these results, it is clear that among the peptides derived from yeast, it is a peptide having a composition ratio of the sum of nonpolar side chain amino acids and neutral polar amino acids of 50% or more that has a bitter taste masking effect.

[Example 6]
For L-phenylalanine compound-containing low calorie carbonated drink (manufactured by Coca-Cola), VertexIG20, VertexIG20-derived peptides with an average molecular weight of 3,000 to 50,000, 5′-ribonucleotides, and umami amino acid (acidic amino acid) mixture It was added and the bitterness intensity was examined. VertexIG20-derived average molecular weight 3,000 to 50,000 peptides are VertexIG20-derived average molecular weight 3,000 to 10,000 peptides and VertexIG20-derived average molecular weight 10,000 to 50,000 prepared in Example 3 (1). A mixture of peptides was used. As 5′-ribonucleotides, a solution obtained by removing compounds other than 5′-ribonucleotides from the composition of the simulated solution prepared in Reference Example 2 (see Table 2) was used. As the umami amino acid mixture, a liquid obtained by removing compounds other than free acidic amino acids from the composition of the simulated liquid prepared in Reference Example 2 was used.
Specifically, each additive was added to a low-calorie carbonated beverage alone or in combination as shown in Table 6, and a sensory evaluation of bitterness intensity was conducted by five specialist panelists. Each addition amount with respect to the low-calorie carbonated drink was adjusted to be 0.01% in terms of VertexIG20. Table 6 shows the evaluation results of the bitterness intensity. In Table 6, “Blank” indicates only a low calorie carbonated beverage, “Vertex” indicates VertexIG20, and “Vertex3k-50k” indicates a VertexIG20-derived average molecular weight of 3,000 to 50,000. Further, the “bitter taste evaluation score” is an average value of relative evaluations with a blank bitterness intensity of 5 points, and a higher numerical value indicates stronger bitterness. The “preference score” is an average ranking in which the first ranking is given in the preferred order, and indicates that the smaller the numerical value, the better the ranking.
As a result, when VertexIG20 was added, bitterness was most reduced. On the other hand, when a peptide having an average molecular weight of 3,000 to 50,000 derived from Vertex IG20 is added, it is more than when no peptide is added regardless of the presence or absence of combination with 5′-ribonucleotides and umami amino acids. The bitterness was reduced. Moreover, the tendency for preference to increase more was observed by using together this peptide, 5'- ribonucleotides, and umami amino acid. In particular, when VertexIG20 is added alone and when the peptide, 5′-ribonucleotides, and umami amino acid are used in combination, both the bitterness evaluation score and the preference score are almost the same, and VertexIG20 It has been clarified that both the bitterness masking effect and the palatability improving effect can be obtained by the addition of.
That is, based on these results, a peptide having a composition of 50% or more of the sum of non-polar side chain amino acids and neutral polar amino acids in the amino acid composition of a yeast-derived peptide has a bitter tasting effect and has a bitter taste. It is clear that the effect is further enhanced by enhancing the palatability and using it in combination with 5′-ribonucleotides and umami amino acids.

[Reference Example 4] Measurement of bitterness masking ability of peptides other than yeast origin The bitterness masking ability of cow-derived peptides, pig-derived peptides, and fish-derived peptides was examined.
Each peptide used was a peptide having an average molecular weight of 3,000 to 5,000 (all manufactured by Nippi) obtained by hydrolyzing protein derived from cow, pig and fish. The amino acid compositions of these peptides were classified and compared into three categories: acidic amino acids, basic amino acids, and the sum of nonpolar side chain amino acids and neutral polar amino acids. The result is shown in FIG. In FIG. 2, “acidic”, “basic” and “nonpolar + neutral” are the same as in FIG. In addition, “derived from cattle” is a peptide derived from cattle with an average molecular weight of 3,000 to 5,000, “derived from pig” is derived from a pig and has an average molecular weight of 3,000 to 5,000, and “derived from fish” is a fish. Derived peptides having an average molecular weight of 3,000 to 5,000 are shown respectively. As a result, in any biological species-derived peptide, the sum of the composition ratios of the nonpolar side chain amino acid and the neutral polar amino acid was 50% by weight or more.
Thereafter, in the same manner as in Example 3 (3), each biological species-derived peptide was added to a 0.04% caffeine solution at 0.3% to evaluate the bitterness intensity.
As a result, no bitterness masking effect was observed even when any species-derived peptide was added. That is, it is clear that the yeast-derived peptide has a bitter taste masking ability.

  The bitterness masking agent and the bitterness reducing method of the present invention can effectively and inexpensively reduce the bitterness of foods and drinks, so that it can be used in the field of production of foods and drinks having a bitter component and pharmaceuticals. .

It is the figure which showed amino acid compositions, such as a yeast extract which measured bitterness masking ability in Example 4. FIG. It is the figure which showed the amino acid composition of the extract origin peptide which measured the bitterness masking ability in Reference Example 4.

Claims (11)

  A bitterness masking agent comprising a yeast-derived peptide having a sum of composition ratios of a non-polar side chain amino acid and a neutral side chain amino acid of 50% by weight or more as an active ingredient.   The bitterness masking agent according to claim 1, wherein the yeast-derived peptide has an average molecular weight of 50,000 or less.   The yeast-derived peptide is a peptide that permeates through an ultrafiltration membrane having a fractional molecular weight of 50,000 but does not permeate through an ultrafiltration membrane having a fractional molecular weight of 3,000. The bitterness masking agent according to 1.   The bitterness masking agent according to any one of claims 1 to 3, further comprising 5'-ribonucleotides.   Furthermore, a umami amino acid is included, The bitterness masking agent in any one of Claims 1-4 characterized by the above-mentioned.   A method for reducing bitterness, characterized in that an oral composition contains a yeast-derived peptide having a sum of composition ratios of nonpolar side chain amino acids and neutral side chain amino acids of 50% by weight or more.   The bitterness reducing method according to claim 6, wherein the yeast-derived peptide has an average molecular weight of 50,000 or less.   The yeast-derived peptide is a peptide that permeates through an ultrafiltration membrane having a fractional molecular weight of 50,000 but does not permeate through an ultrafiltration membrane having a fractional molecular weight of 3,000. 6. The method for reducing bitterness according to 6.   The manufacturing method of the food-drinks characterized by using the bitterness reduction method in any one of Claims 6-8.   The food-drinks manufactured using the manufacturing method of Claim 9.   Food / beverage products containing the bitterness masking agent in any one of Claims 1-5.

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