JP2013138636A - Bitter taste inhibitor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To effectively suppress unpleasant bitter tastes of non-polymer catechins.SOLUTION: A bitter taste inhibitor contains, as an active ingredient, a non-fermented malt extract having a lipid content of 0.1-0.85 mass% in a solid content.

Description

  The present invention relates to a bitterness inhibitor.

  A packaged beverage containing a high concentration of catechins may have an unpleasant feeling or aversion feeling because the bitterness or astringency derived from catechins is too strong. As means for suppressing such unpleasant bitterness, for example, a method of blending cyclodextrin or a peptide is known (Patent Documents 1 and 2). There is also a report that a bitter and astringent taste can be reduced and a beverage with a good flavor can be obtained by blending a certain amount of a cereal extract with a high concentration of non-polymer catechins (Patent Document 3).

Japanese Patent Laid-Open No. 03-168046 JP-A-10-004919 JP 2009-95266 A

However, cyclodextrin and peptides have an insufficient bitterness-inhibiting effect if the blending amount is too small, and if the blending amount is increased, unpleasant bitterness can be suppressed, but the original taste and flavor of the beverage tends to be impaired. There is a problem. In addition, the method described in Patent Document 3 described above uses bitterness derived from non-polymer catechins using an extract obtained from one or more kinds of grains selected from wheat, hard wheat and brown rice. Although it is a technology to suppress, this technology contains a large amount of cereal-derived solids, and although it has a bitter taste suppressing effect, it may affect the sense in the mouth.
Therefore, the subject of this invention is providing the drink by which the bitterness was suppressed, without affecting the sense and flavor in a mouth, although it contains high concentration non-polymer catechins.

  This inventor examined in order to suppress the bitterness of the drink containing a high concentration non-polymer catechin. As a result, by using an extract obtained from non-fermented malt, the addition of a small amount of solids is effective in suppressing bitterness derived from high-concentration non-polymer catechins. The inventors have found that the lower the lipid content in the solid content of the extract, the more effective.

  That is, this invention provides the bitterness inhibitor which uses the non-fermented malt extract whose lipid content in solid content is 0.1-0.85 mass% as an active ingredient.

  In addition, the present invention provides a non-polymer catechins bitterness suppressing method, wherein non-fermented malt extract having a lipid content in a solid content of 0.1 to 0.85% by mass is blended with non-polymer catechins. To do.

Furthermore, the present invention provides the following components (A) and (B):
(A) Non-polymer catechins: 0.05 to 0.6% by mass,
(B) Non-fermented malt extract having a lipid content in the solid content of 0.1 to 0.85% by mass: 0.01 to 8% by mass as the solid content
The container-packed drink whose content mass ratio [(B) / (A)] of a component (A) and a component (B) is 0.05-40 is provided.

  According to the present invention, unpleasant bitterness of non-polymer catechins can be effectively suppressed. Furthermore, according to the present invention, it is possible to provide a packaged beverage in which bitterness is suppressed without affecting the sensation and flavor in the mouth despite containing a high concentration of non-polymer catechins.

  The bitterness inhibitor of this invention contains (B) non-fermented malt extract as an active ingredient. The extract has a lipid content in the solid content of 0.1 to 0.85% by mass. Here, in the present specification, the “non-fermented malt extract” refers to an extract obtained by extracting non-fermented malt with warm water or the like and does not ferment the extract. For example, it can be obtained by adding water to wheat, germinating and drying, and then roasting if necessary and extracting with warm water, or if necessary roasting and saccharifying and then extracting with warm water. Therefore, the container-packed drink of the present invention is different from beer and beer-flavored drinks that use fermented malt extracts.

  (B) The non-fermented malt extract can be produced by germinating wheat as described above. Examples of barley used for germination include barley such as Nijo barley and Rojo barley. Examples of the germination method include a Kasten germination method, a Wanderhaufen germination method, a Flexibox germination method, a Tower germination method, and a Tromel germination method, and can be appropriately selected. Malt saccharification may be performed by degrading starch by the action of an enzyme contained in the malt, and saccharification enzymes such as α-amylase and glucoamylase may be added.

(B) The malt used for the extraction of the non-fermented malt extract may be non-roasted or roasted as long as it is non-fermented, and is not particularly limited. When roasted non-fermented malt is used, its L value is a bitterness-inhibiting point, a point that does not affect the flavor of the beverage, and a lipid content in the solid content of 0.1 to 0.85% by mass. From the standpoint, a shallow roast is preferred. Specifically, the L value is preferably from 95 to 30, the upper limit of the L value is preferably 90 and further 85, and the lower limit is preferably 45, further 50, further 55, and especially 60. Here, “L value” in this specification is a value obtained by measuring the brightness of non-fermented malt with a color difference meter, with black as L value 0 and white as L value 100.
The roasting conditions can be appropriately set so as to have a desired L value. The roasting temperature is, for example, 170 to 230 ° C., and the heating time is, for example, 5 to 60 minutes.

  (B) As a method for extracting the non-fermented malt extract, known methods such as stirring extraction and column extraction can be employed. The extraction conditions are, for example, 80 to 97 ° C. for 5 to 40 minutes, and the extraction magnification is, for example, 3 to 20 times. In the extraction, pulverized non-fermented malt may be used, and as a pulverization method, a cutter, a crusher, a mill, a grinder or the like can be appropriately selected and used.

  (B) Although the lipid content in the solid content of the non-fermented malt extract is 0.1 to 0.85% by mass, 0.2 to 0.83% by mass, and further 0.3 to 0.3% in terms of bitterness suppression. It is preferably 0.81% by mass, more preferably 0.4 to 0.8% by mass, further 0.4 to 0.65% by mass, and particularly preferably 0.4 to 0.6% by mass. As used herein, “solid content” refers to a residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile substances such as a solvent.

The bitterness inhibitor of the present invention is effective for those having a bitterness intensity of 7 or less (preferably 3 to 6) based on a quinine sulfate standard solution. For example, a beverage containing 0.05 to 0.6% by mass of (A) non-polymer catechins is suitable for using the bitterness inhibitor of the present invention because the bitterness intensity is 7 or less.
Thus, the bitterness suppressing agent of the present invention is effective in suppressing the bitterness of non-polymer catechins among bitterness components, and in particular, (A) the bitterness suppression of packaged beverages containing non-polymer catechins. Suitable for Here, in the present specification, “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin. It is a collective term for epi-catechins such as gallate, and the concentration of non-polymer catechins is defined based on the total amount of the above eight types. In addition, the measuring method of non-polymer catechin concentration shall follow the method as described in an Example mentioned later.

  (A) The proportion of the non-polymer catechins gallate in the non-polymer catechins is 30 to 100% by mass, further 35 to 95% by mass, further 40 to 90% by mass, further 42 to 80% by mass, and more particularly What is 42-60 mass% is preferable. Here, in this specification, the “gallate form of non-polymer catechins” is a general term that includes four types of catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. Further, the “gallate body ratio in non-polymer catechins” is a value indicating, in 100 fractions, the ratio of the total mass of the four gallate bodies to the total mass of (A) non-polymer catechins. In order to adjust the gallate body ratio in the non-polymer catechins, for example, JP-A 2007-282568, JP-A 2006-160656, JP-A 2008-079609, JP-A 2004-321105. A method of treating a solution containing non-polymer catechins with an enzyme having tannase activity as described in the publications and the like.

  In the present invention, for (A) non-polymer catechins, (B) a non-fermented malt extract having a lipid content in the solid content of 0.1 to 0.85% by mass is blended. From the viewpoint of further suppressing the bitter taste and not affecting the flavor, the content mass ratio [(B) / (A)] of the component (A) to the component (B) is 0.05 to 40, and more preferably 0. It is preferable to mix | blend so that it may become 1-30, 0.15-20, and also 0.2-7.

  On the other hand, the packaged beverage of the present invention contains (A) non-polymer catechins at a high concentration of 0.05 to 0.6% by mass, but provides physiological effects and moderate bitterness imparted by non-polymer catechins. From the viewpoint, 0.04 to 0.5% by mass, further 0.06 to 0.45% by mass, further 0.08 to 0.4% by mass, and particularly 0.1 to 0.3% by mass are contained. preferable.

  In order to suppress the bitter taste of non-polymer catechins, the container-packed beverage of the present invention contains 0.01 to 8% by mass of the component (B) as a solid content in the container-packed beverage of the present invention. 0.02 to 7% by mass, further 0.03 to 6% by mass, further 0.04 to 4% by mass, especially 0.05 to 3% by mass, from the viewpoint of further inhibiting bitterness and not affecting the flavor It is preferable to do.

  Moreover, the mass ratio [(B) / (A)] of the component (A) and the component (B) in the packaged beverage of the present invention is 0.05 to 40, but further bitterness suppression. And from the point which does not affect a flavor, it is preferable that it is 0.1-30, Furthermore, 0.15-20, Furthermore, 0.2-7. In addition, lipid content in solid content in a component (B) is as having demonstrated above.

  Furthermore, the packaged beverage of the present invention includes, as necessary, sweeteners, acidulants, dietary fibers, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, vegetable extracts, Additives such as flower nectar extracts and quality stabilizers can be contained alone or in combination of two or more. In addition, content of an additive can be suitably selected within the range which does not impair the objective of this invention.

Further, the packaged beverage of the present invention may be a tea beverage or a non-tea beverage. Moreover, if desired, it can also be set as a carbonated drink, and a refreshing feeling can be continuously given by the moderate foaming property of a carbon dioxide gas, and palatability can be improved.
When carbon dioxide is contained in the packaged beverage of the present invention, the content is preferably 1% by mass or less, more preferably 0.1 to 0.9% by mass, and still more preferably 0.2 to 0.8% by mass. %, Particularly preferably 0.3 to 0.7% by weight. In addition, as a measuring method of a carbon dioxide gas, it can measure with a gas volume meter and can convert into gas amount. A gas volume means the ratio with respect to the drink volume of the gas volume in 20 degreeC of the carbon dioxide gas melt | dissolved in a drink, In the case of the container-packed drink of this invention, Preferably it is 0.5-4, Furthermore, 1-3. 8, more preferably 2 to 3.5.

  The packaged beverage of the present invention preferably has a pH (20 ° C.) of 2 to 7 from the viewpoints of flavor and stability of non-polymer catechins. Further, it may be an acidic beverage having a pH of 2 to 5, preferably 3 to 4, and any beverage having a pH of 5 to 7, preferably 5.5 to 6.5 can be preferably applied.

  Such a packaged beverage includes, for example, at least one selected from a catechin preparation and a purified catechin preparation, a component (B), and optionally an additive, a concentration of the component (A), and a solid content of the component (B) Can be blended and manufactured so as to be within the above range.

  Examples of the “catechin preparation” used in the production of the packaged beverage of the present invention include kneader extraction and column using hot water or a water-soluble organic solvent from tea leaves selected from unfermented tea, semi-fermented tea and fermented tea. An extract obtained by extraction or the like, which is an extract that has not been concentrated or purified, or a concentrate obtained by removing a part of the solvent from the extract to increase the concentration of non-polymer catechins. The form of the catechin preparation includes various forms such as a solid, an aqueous solution, and a slurry. Commercial products may be used as the catechin preparation, and examples thereof include “Polyphenone” from Mitsui Norin Co., Ltd., “Theafuran” from ITO EN, “Sunphenon” from Taiyo Kagaku Co., Ltd., and the like. As tea leaves used for extraction, it is preferable to use mature tea leaves with completely open leaves, not immature tea leaves with vellus hair.

  As purified catechin preparations, for example, catechin preparations are disclosed in JP-A Nos. 2004-147508, 2004-149416, 2007-282568, JP-A 2006-160656, JP-A 2008-. Examples thereof include those purified by one or more methods described in Japanese Patent No. 079609, Japanese Patent Application Laid-Open No. 2004-321105, and the like.

The container-packed beverage of the present invention is provided by filling a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. can do.
In addition, packaged beverages are manufactured under the sterilization conditions stipulated in applicable regulations (Food Sanitation Law in Japan) if they can be sterilized by heating after filling into containers such as metal cans. it can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions.

1. Measurement of non-polymer catechins Samples that were filtered with a filter (0.8 μm) and then diluted with distilled water were used for high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) for octadecyl group-introduced liquid chromatographs. A packed column (L-column TM ODS, 4.6 mmφ × 250 mm: manufactured by Chemical Substance Evaluation Research Organization) was attached, and measurement was performed at a column temperature of 35 ° C. by a gradient method. The mobile phase A solution was 0.1 mol / L acetic acid aqueous solution, the B solution was 0.1 mol / L acetic acid acetonitrile solution, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm.

2. Lipid measurement Lipid analysis was quantified at the Japan Food Analysis Center by the “Soxhlet extraction method”.
A sample of 100 g was collected, diatomaceous earth was added, dried, ground in a mortar, and packed into a cylindrical filter paper. Next, extraction was performed for 16 hours at room temperature with a diethyl ether solvent. Next, the solvent was distilled off from the extract, and the sample after the distillation was dried at 105 ° C. for 1 hour. Thereafter, the mixture was allowed to cool with a silica gel desiccator and weighed to determine the mass of the lipid, and the content in the sample was calculated.

3. Measurement of L value The L value was measured using a color difference meter (Spectrophotometer SE2000 manufactured by Nippon Denshoku Co., Ltd.).

4). Sensory evaluation Regarding "bitter taste", a sensory test was conducted by five specialist panels. For the bitterness, the bitterness level of each sample was subjected to a sensory test on the basis of the standard solution of quinine sulfate described in Table 1 below, and the average score of each subject was determined.

  In addition, regarding “Thoromi” that is felt in the mouth when drinking, a sensory test was conducted by five specialist panels according to the following criteria, and the average value of the scores of each subject was determined.

Evaluation standard of “Toromi” Score 4: Same as ion-exchanged water 3: Slightly thicker than ion-exchanged water 2: Slightly thicker than ion-exchanged water 1: Thickened compared to ion-exchanged water

Production Example 1
[Preparation of catechin preparation]
As a green tea extract concentrate, 100 g of polyphenone HG (manufactured by Mitsui Norin) is dispersed in 900 g of 95.0 mass% ethanol, aged for 30 minutes, filtered through No. 2 filter paper and 0.2 μm pore size filter paper, and ion-exchanged water. 200 mL was added and concentrated under reduced pressure. Of these, 75.0 g was put into a stainless steel container, and the total amount was adjusted to 1,000 g with ion-exchanged water, and adjusted to pH 5.5 by adding 3.0 g of a 5 mass% sodium bicarbonate aqueous solution. Next, under stirring conditions of 22 ° C. and 150 r / min, a solution in which 0.27 g of tannase (Tannase KTFH, Industrial Grade, 500 U / g or more, manufactured by Kikkoman) was dissolved in 1.07 g of ion-exchanged water was added, The enzymatic reaction was completed after 55 minutes. Next, the stainless steel container was immersed in a warm bath at 95 ° C., held at 90 ° C. for 10 minutes to completely deactivate the enzyme activity, cooled to 25 ° C., and then concentrated to obtain a catechin preparation. In the obtained catechin preparation, the content of non-polymer catechins was 15.0% by mass, and the content of non-polymer catechins in the solid content was 61.6% by mass.

Production Example 2
[Preparation of non-fermented malt extract]
A commercially available non-fermented malt having an L value shown in Table 2 was pulverized with a coffee mill (manufactured by Carita) for 1 minute. 80 g of pulverized non-fermented malt was stirred with 800 g of hot water at 90 ° C. for 10 minutes. After the completion of stirring, the mixture was filtered with a filtration device (GAF filter, manufactured by ISP Filters PTA Ltd.) equipped with a mesh filter having a pore size of 20M, 80M and 5 μm, and further filtered with No. 2 filter paper to obtain a non-fermented malt extract. . The lipid content in the solid content of each extract is shown in Table 2.

Production Example 3
[Preparation of cereal extract]
Ion exchange water at 90 ° C., which is 20 times the mass of the grain raw material, was put into a 2 L container. Next, in ion-exchanged water maintained at 90 ° C., cereal raw materials [95% by weight of wheat (Canada FL36, manufactured by Marubeni Foods Co., Ltd.), 2.5% by mass of ground wheat (Mitsui Norin Co., Ltd.), brown rice (Made by Marubeni Foods Co., Ltd.) 2.5 mass% blended product] 50 g and 1 g of sodium bicarbonate were added, and the mixture was stirred for 30 seconds at 250 rpm and stirred for 30 seconds at 5 minute intervals for 30 minutes. Next, the extract was coarsely filtered with a 20 mesh and 80 mesh sieve, and the filtrate was cooled to 25 ° C. or lower and then filtered with No. 2 filter paper to obtain a grain extract.

Examples 1-3 and Comparative Examples 1-3
Beverages were prepared according to the formulation shown in Table 3, and bitterness and flavors other than bitterness were evaluated by the above method. The evaluation results are shown in Table 3.

  From the results shown in Table 3, for a beverage having a bitterness intensity of 6 (Comparative Example 1), a non-fermented malt extract having a lipid content in the solid content within the specified range of the present invention is blended to effectively reduce the bitterness. It was confirmed to suppress. Moreover, it was also confirmed that the thickening in the mouth was not felt at the time of drinking and the flavor was not affected as when the cyclic oligosaccharide, which is a conventional bitterness suppressing technique, was blended.

Examples 4-12 and Comparative Examples 4-8
Each component was mixed according to the formulation shown in Table 4, and the pH was adjusted to 5.5 with sodium bicarbonate (however, the beverage of Example 12 was pH 3.5 with citric acid). Sterilized in 30 seconds. In addition, about the drink of Examples 11 and 12, ion-exchange water is mix | blended so that it may become a 4 times concentrated liquid, The said concentrated liquid is sterilized for 2 minutes at 85 degreeC, Then, when it dilutes 4 times, a carbon dioxide gas volume Was mixed with carbonated water cooled to 5 ° C., filled into a pressure-resistant PET bottle, wound up, sterilized at 65 ° C. for 20 minutes to prepare a packaged beverage. For each packaged beverage, bitterness and thickness were evaluated by the above methods, and flavors other than the bitterness of the beverage were evaluated. The evaluation results are shown in Table 4.

  From Table 4, by controlling the (A) non-polymer catechin concentration and (B) the solid content of the non-fermented malt extract within a specific range, despite containing a high concentration of non-polymer catechins, It was confirmed that a packaged beverage with reduced bitterness was obtained without impairing the flavor.

Claims (6)

  A bitterness inhibitor comprising, as an active ingredient, a non-fermented malt extract having a lipid content in the solid content of 0.1 to 0.85% by mass.   The bitter taste inhibitor according to claim 1, wherein the non-fermented malt extract is obtained from non-fermented malt having an L value of 95-30.   A method for inhibiting bitterness of non-polymer catechins, wherein non-fermented malt extract having a lipid content in a solid content of 0.1 to 0.85% by mass is blended with non-polymer catechins.   The bitterness suppression method of Claim 3 which mix | blends the said non-fermented malt extract so that it may become 0.05-40 by mass ratio with respect to the said non-polymer catechins. The following components (A) and (B);
(A) Non-polymer catechins: 0.05 to 0.6% by mass,
(B) Non-fermented malt extract having a lipid content in the solid content of 0.1 to 0.85 mass%: 0.01 to 8 mass% as the solid content
And a contained mass ratio [(B) / (A)] of the component (A) and the component (B) is 0.05 to 40.   57. The container-packed beverage according to claim 56, wherein the component (B) is obtained from non-fermented malt having an L value of 95-30.