JP2013236577A - Internal use composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition reduced in bitterness of a protein hydrolysate.SOLUTION: An internal use composition contains (A) a yolk protein hydrolysate and (B) at least one polyphenol selected from the group consisting of ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin, rutin, and derivatives thereof and salts thereof.

Description

  The present invention relates to an internal use composition. More specifically, the present invention relates to an internal use composition in which the bitter taste of egg yolk protein hydrolyzate is reduced.

  Conventionally, proteins have excellent nutritional characteristics in amino acid composition and in vivo utilization, and are widely used in foods and beverages. The use of protein hydrolysates obtained by hydrolyzing proteins has been increasing for the purpose of improving protein stability, improving digestibility and reducing antigenicity, and the like. Various physiological functions have been found in protein hydrolysates.

  However, when protein is highly hydrolyzed, unpleasant flavors such as bitterness may be generated due to a taste peptide and / or free amino acids generated by hydrolysis, and the use of protein hydrolyzate may be limited. is there. In order to solve this problem, a method of masking the bitter taste of a protein hydrolyzate by adding a sugar flavor and a grapefruit flavor has been reported (Patent Document 1). However, since this method imparts another taste, the balance of taste may be lost, and the degree of freedom of taste is limited. As another problem solving means, a method for improving the flavor of collagen or the like by adding ethyldecanoate has been reported (Patent Document 2). However, since ethyl decanoate needs to be used after being dispersed or dissolved in an organic solvent or emulsifier for food additives such as ethanol, propylene glycol, glycerin fatty acid ester, glycerin, edible oil, etc. It can not be said. Therefore, development of further useful means is demanded.

JP 2006-254791 A JP 2006-197857 A

  An object of the present invention is to provide a composition in which the bitter taste of egg yolk protein hydrolyzate is reduced.

  The present inventors have found that the bitter taste of egg yolk protein hydrolyzate can be reduced by blending a predetermined polyphenol together with the egg yolk protein hydrolyzate, and have completed the present invention.

  That is, the present invention is selected from the group consisting of (A) egg yolk protein hydrolyzate and (B) ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin, rutin and derivatives thereof, and salts thereof. An oral composition containing at least one polyphenol is provided. Further, the present invention comprises (A) egg yolk protein hydrolyzate and (B) ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin, rutin, and derivatives thereof, and salts thereof in the internal use composition. A method for reducing the bitterness of an internal use composition is provided by blending at least one polyphenol selected from the group.

  The internal use composition of the present invention is easy to take because the bitter taste of egg yolk protein hydrolyzate is reduced.

  The internal use composition of this invention contains (A) egg yolk protein hydrolyzate (this specification may be described as (A) component in this specification.). The egg yolk as the raw material of the egg yolk protein hydrolyzate is not particularly limited as long as the egg white part is removed from the eggs of birds such as chicken eggs, duck eggs and quail eggs, but chicken eggs are preferable from an economical viewpoint. . The egg yolk can be used as a raw material in any form such as raw egg yolk, frozen egg yolk and egg yolk powder.

  In addition, defatted egg yolk powder can be used as a raw material. As an organic solvent used for degreasing, an organic solvent generally used for food processing such as ethanol, isopropanol and hexane can be used, but ethanol is preferably used from the viewpoint of simplicity and safety.

  In addition, defatted egg yolk produced as a by-product when producing egg yolk oil or egg yolk lecithin from egg yolk can also be used as a raw material.

  By hydrolyzing egg yolk, an egg yolk protein hydrolyzate is obtained. For the hydrolysis, a known method such as a method of neutralizing after treatment with an acid such as hydrochloric acid or an alkali such as sodium hydroxide, a method of treating with a protein hydrolase, and a method of treating at a high temperature can be used.

  The protein hydrolase may be any of plant, animal or bacterial protein hydrolase. For example, protease M “Amano” SD, protease A “Amano” SD, protease P “Amano” derived from the genus Aspergillus. 3SD (above, Amano Enzyme), Orientase (registered trademark) 20A (above, HTV) and Flavorzyme (registered trademark) (Novozymes); Rhizopus-derived Newase (registered trademark) F3G (Amano Enzyme) Orientase (registered trademark) 90N, orientase (registered trademark) 10NL, orientase (registered trademark) 22BF, Nucleicin (registered trademark) (above, HTV Corporation), protin SD-AY10, protin SD-NY10 , Samoaise (registered trademark) C10F (above, Amano Enzyme) and Alcalase (registered trademark) (Novozymes); pancreatin derived from animal organs; papain derived from plants, pepsin (EC 3.4.23.1), trypsin (EC 3. 4.21.4), renin (EC 3.4.223.15), rennet containing rennin and carboxypeptidase A (EC 3.4.17.1). You may use a protein hydrolase for the hydrolysis of an egg yolk protein individually by 1 type or in combination of 2 or more types.

  The treatment liquid (extraction liquid) containing egg yolk protein hydrolyzate obtained by hydrolysis treatment may be subjected to removal of insoluble matter by desalting, centrifugation, filtration, etc., and filtration as necessary. An auxiliary agent may be used. Moreover, you may refine | purify and fractionate by the method using an ultrafiltration membrane, gel filtration, various column chromatography, a membrane filter, and an isoelectric point. Further, it may be solidified and powdered once by a method such as spray drying (spray drying), evaporation drying, freeze drying and the like.

  As the egg yolk protein hydrolyzate, one produced according to a known method may be used, or a commercially available product may be used. Known methods include those described in International Publication No. 2006/07555. Examples of suitable commercial products include Bone Pep (registered trademark, Pharma Foods), Saberly (registered trademark) EN-T (Taiyo Kagaku), and Peptiyoke (registered trademark, Bizen Kasei).

  (A) It is preferable that an egg yolk protein hydrolyzate can be used for an internal use solid composition. In this invention, (A) egg yolk protein hydrolyzate may be used individually by 1 type, and may be used in combination of 2 or more types arbitrarily.

  (A) The content of egg yolk protein hydrolyzate is not particularly limited, but when the internal composition is a solid preparation, for example, 0.002-90 W / W%, preferably 0.02 to 20 W / W%, more preferably 0.2 to 2 W / W%. Further, when the internal composition is a liquid or semi-solid preparation, for example, 0.0001 to 50 W / V%, preferably 0.001 to 10 W / V%, more preferably based on the total amount of the internal composition 0.01-1 W / V%. In addition, "content of an egg yolk protein hydrolyzate" means the total content, when several egg yolk protein hydrolysates are contained in an internal use composition.

  The internal use composition of the present invention comprises (B) at least one polyphenol selected from the group consisting of ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin, rutin and derivatives thereof and salts thereof (this specification) (It may be described as component (B) in the book). By containing the component (B), the bitterness of the component (A) can be reduced.

In the present invention, “(B) at least one polyphenol selected from the group consisting of ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin, rutin and their derivatives and salts thereof” Any of extracts and purified products obtained by extraction and purification from natural products containing components, powdered natural products containing component (B), and synthetic products can be used. Among these, natural powdered products and extracts are preferable from the viewpoint of safety. These polyphenols are commercially available or can be produced according to known methods.
In this invention, (B) component may be used individually by 1 type, and may be used in combination of 2 or more types arbitrarily.

  The component (B), ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin, and rutin, each may be a free form, a derivative, or a salt.

  In the present invention, “(B) salts of ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin and rutin” are pharmacologically used as ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin and rutin. Any pharmaceutical (pharmaceutical) or physiologically acceptable salt may be used. Examples of the pharmacologically or physiologically acceptable salt include organic acid salts, inorganic acid salts (for example, hydrochloride, sulfate, nitrate, hydrobromide, phosphate, etc.), salts with organic bases. (For example, salts with organic amines such as methylamine, triethylamine, triethanolamine, morpholine, piperazine, pyrrolidine, tripyridine, picoline, etc.), salts with inorganic bases [for example, ammonium salts; alkali metals (sodium, potassium, etc.) And alkaline earth metals (calcium, magnesium, etc., salts with metals such as aluminum, etc.).

  In the present invention, these salts may be used alone or in any combination of two or more.

  Examples of ellagic acid, its derivatives and salts thereof include ellagic acid, 3,4-di-o-methylellagic acid, 3,3′-di-o-methylellagic acid, 3,3 ′, 4-tri-o-methylellag Acid, 3,3 ′, 4,4′-tetra-o-methyl-5-methoxyellagic acid, 3-o-ethyl-4-o-methyl-5-hydroxyellagic acid, ellagitannin and alkali metal salts of these compounds (For example, sodium salt and potassium salt). These may be used alone or in combination of two or more.

  Examples of natural products containing ellagic acid, derivatives thereof and salts thereof include, for example, strawberry, cod (Caesalupinia Spinosa), eucalyptus (Eucalyptus), apple, poisonous eel (Korea, japonica), radiata pine, bearberry, cranberry, pomegranate, Amarok, Ukuyou, Enfuyo, Geijicha, Kakujou, Oak, Japanese pheasant, Kenjin, Kounaka, Sunkukonkon, Sanyukyu, Syufuboku, Senkusai, Sougenroukanso, Daihiyouso, Domoanyou, Nut, Haouben, Bangsekiryukan Moshokushi, mango, sugar beet, yew seihi, yukankon, yukanbokhi, yukanyou, raspberry, rye sokon, bansekiru Iodine, c Kyu I competent, Shidokon, include Chinshusou and cranesbill, ellagic acid, from the viewpoint content of its derivatives and salts thereof is high, raspberry, strawberry, pomegranate, cranberries, nuts and mangoes are preferred. Moreover, strawberry is the most preferable from the viewpoints of economy and availability.

  When strawberry is used as ellagic acid, its derivative and its salt, it is preferable to use a powdered strawberry portion. A known method can be used for pulverization. For example, a method of lyophilizing a strawberry floret part and then pulverizing it with a pulverizer can be used. The strawberry powder contains about 1 to 500 mg / 100 g of ellagic acid.

  Chlorogenic acid, its derivatives and salts thereof include 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid (chlorogenic acid), 3,4-dicaffeoylquinic acid, 3,5-di Examples include caffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-ferrylquinic acid, 4-ferrylquinic acid, 5-ferrylquinic acid, and 3-ferryl-4-caffeoylquinic acid. You may use these individually by 1 type or in combination of 2 or more types.

  Examples of natural products containing chlorogenic acid, derivatives thereof and salts thereof include, for example, green coffee beans, mugworts, potatoes, and sweet potatoes. From the point of high content of chlorogenic acid, derivatives thereof and salts thereof, green coffee beans Is preferred. The coffee extract powder contains about 1000 to 2000 mg / 100 g of chlorogenic acid.

  As gallic acid, its derivatives and salts thereof, for example, propyl gallate, dehydrodigallic acid, gallic acid methyl ester-3-glucoside, gallic acid methyl ester-4-glucoside, gallic acid propyl ester-3-glucoside, methyl gallate Ester-3-maltoside, gallic acid-3-glucoside, gallic acid-3-maltoside, octyl-3-maltoside gallate, gallic acid-3-glucuronide, galacturonide gallate, methyl gallate-3,5-diglucoside, Examples include gallic acid-3,4-diglucoside and gallic acid-3,5-diglucoside.

  Examples of natural products containing gallic acid, derivatives thereof and salts thereof include chestnut, green tea, grape and oak bark.

  Examples of pelargonidin, derivatives thereof and salts thereof include glycosides such as pelargonidin chloride, pelargonidin glucoside, pelargondin galactoside, pelargonidin rutinoside, pelargondin arabinoside, and pelargonidin rhamnoside.

  Examples of natural products containing pelargonidin, derivatives thereof and salts thereof include coconut, strawberry, raspberry, blueberry, cranberry, bilberry, pearl oyster, pomegranate, rose, carnation and gerbera.

  Examples of cyanidin, derivatives thereof, and salts thereof include glycosides such as cyanidin chloride, cyanidin galactoside, cyanidin glucoside, and cyanidin rutinoside.

  Examples of natural products containing cyanidin, derivatives thereof and salts thereof include black beans, red potatoes, eggplant, strawberries, grapes, raspberries, blueberries, cranberries, bilberries, blackberries, acai berries, cassis, perilla, bilberries, lotus cups, senno , Cyclamen, cherries and cherries.

  Quercetin, its derivatives and salts thereof include, for example, quercetin pentaacetate, 3-O-methyl quercetin, 3 ′, 4′-di-O-methyl quercetin, 5,7-di-O-methyl quercetin, quercetin, hyperoside , Quercetin 3-glucuronide, quercetin 4′-glucoside, quercetin 3-glucoside, quercetin 3,4′-diglucoside, caryatine, 3,7-dimethylquercetin, quercetin 3,3′-dimethyl ether, isorhamnetin, rhamnetine, pakipodor, desmethoxy Centaureidine, rhamazine, quercetin 3- (6-O-malonyl) glucoside, quercetin 3,7-diglucoside, 3,3 ′, 5-tri-O-methylquercetin, 3 ′, 5-di-O-methylquercetin , 3- (2-O-α-L-rhamnopyrano Ru-β-D-glucopyranosyloxy) -3 ′, 4 ′, 5,7-tetrahydroxyflavone, quercetin 3-β-D-xylopyranoside, quercetin 3- (2-O-galloylglucoside), quercetin Examples include 3-malonyl galactoside, quercetin 3- (2-acetylglucoside), and quercetin 3′-O-β-D-galactopyranoside. You may use these individually by 1 type or in combination of 2 or more types.

  Examples of natural products containing quercetin, its derivatives and salts thereof include onions, apples, spinach, pine needles, kale, parsley, green tea, grapes and cocoa beans, and the content of quercetin, its derivatives and its salts is high. From the standpoint, onion skin is preferred.

  Examples of rutin, derivatives thereof and salts thereof include rutin (3-rhamnoglucoside-3,5,7,3 ', 4'-pentahydroxyflavone). Rutin, derivatives thereof and salts thereof may be those treated with an enzyme such as rutinase, which is also called sugar-transferred rutin or water-soluble rutin.

  Examples of natural products containing rutin, a derivative thereof and a salt thereof include, for example, flower buds and buckwheat noodles (Ruta graveolens) and Enju (Sophra japonica), and the content of rutin, a derivative thereof and a salt thereof is high. Soba is preferred.

  The component (B) in the present invention may use at least one polyphenol selected from the group consisting of ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin, rutin and derivatives thereof, and salts thereof. Preferably, it is at least one selected from the group consisting of ellagic acid, chlorogenic acid, gallic acid, pelargonidin chloride, cyanidin chloride, quercetin, and rutin, and more preferably ellagic acid or chlorogenic acid.

  The content of the component (B) is not particularly limited, but from the viewpoint of effectively suppressing the bitterness of the component (A), when the internal composition is a solid agent, the internal composition Based on the total amount, for example, it is 0.00001 to 50 W / W%, preferably 0.0001 to 1 W / W%, more preferably 0.0001 to 0.1 W / W%. Further, when the internal composition is a liquid or a semi-solid preparation, for example, 0.0000001 to 1 W / V%, preferably 0.000001 to 0.1 W / V%, based on the total amount of the internal composition Preferably it is 0.000005-0.05 W / V%. In addition, content of (B) component can be measured by conventional methods, such as the HPLC method, LC-MS method, and the method of combining these. Moreover, "content of (B) component" means the total content, when several (B) component is contained in an internal use composition.

  The content ratio of the component (B) with respect to the component (A) is not particularly limited, but from the viewpoint of effectively suppressing the bitterness of the component (A), with respect to 100 parts by weight of the component (A). The content of component (B) is preferably 0.0001 to 100 parts by weight, more preferably 0.001 to 25 parts by weight, and still more preferably 0.003 to 10 parts by weight. .

  The internal use composition of this invention may contain suitably the component normally used for a foodstuff and a pharmaceutical other than the said (A) component and (B) component according to the use or dosage form of a composition. The components that can be contained are not particularly limited. For example, amino acids, alcohols, polyhydric alcohols, saccharides, gums, polysaccharides, surfactants, antiseptic / antibacterial / bactericidal agents, pH adjusters, chelating agents , Antioxidants, enzyme components, binders, disintegrants, lubricants, fluidizing agents, cooling agents, minerals, cell activators, nourishing tonics, excipients, thickeners, stabilizers , Preservatives, tonicity agents, dispersants, adsorbents, disintegration aids, wetting agents or wetting regulators, moisture-proofing agents, coloring agents, flavoring agents or fragrances, fragrances, reducing agents, solubilizing agents, solubilizing aids Mention may be made of agents, foaming agents, thickeners or thickeners, solvents, bases, emulsifiers, plasticizers, buffers and brighteners.

  The dosage form of the internal use composition of this invention is not specifically limited, It can prepare in a well-known dosage form suitably. Depending on the use of the composition, there is no particular limitation as long as it can be used in foods and pharmaceuticals and can be used orally. Specifically, tablets (including oral disintegrating tablets, chewable tablets, effervescent tablets, troches, dragees, film-coated tablets, jelly-like drops, etc.), pills, granules, fine granules, powders, Known forms such as hard capsules, soft capsules, dry syrups, liquids (including drinks, suspensions, syrups, etc.) and jellys can be used, preferably tablets, granules, fine granules Agent, powder, hard capsule, soft capsule or liquid. Further, it may be in the form of a confectionery agent (candy (candy), gummi, nougat agent, etc.).

  When the dosage form of the internal use composition of this invention is a granule, a fine granule, and a powder, you may ingest an internal use composition melt | dissolving in liquids, such as water and milk.

  Although the use of the internal use composition of this invention will not be specifically limited if there exists an effect of this invention, For example, a pharmaceutical, a quasi-drug, food [health food, dietary supplement (balance nutrition food, supplement etc.), nutrition function Food, food for specified health use, food for the elderly, food for special use, functional food, or confectionery].

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited at all by these Examples.

Test example 1
The internal compositions of Comparative Examples 1-2 and Examples 1-3 shown in Table 1 were prepared, and the bitterness of each internal composition was evaluated. Specifically, each component shown in Table 1 was weighed and dissolved in 70 mL of purified water. The obtained solution was made up to 100 mL with purified water to obtain an internal use composition. About the "bitter taste" felt immediately after taking an internal use composition, it evaluated by the numerical value of 5 steps | paragraphs, ie, a bitterness score, where 1 is a case where a bitter taste is not felt and 5 is a bitter taste. The panelist selected the person whose bitterness score is 3 or more about the internal use composition containing only an egg yolk protein hydrolyzate. Using the bitterness score of each paneler, the bitterness reduction rate was calculated as follows:
Bitterness reduction rate (%) = {(control bitterness score) − (bitterness score of each sample)} / (control bitterness score) × 100.
In Test Example 1, Comparative Example 1 was used as a control.

  The unit of the component content in Table 1 is mg / L, and Bone Pep (registered trademark, manufactured by Pharma Foods) was used as the egg yolk protein hydrolyzate. The same applies to other test examples.

  The bitter taste of the oral composition containing egg yolk protein hydrolyzate was significantly reduced by blending ellagic acid or chlorogenic acid (Examples 1 and 2). On the other hand, the bitterness of the oral composition containing the egg yolk protein hydrolyzate was not only reduced in bitterness when caffeine or naringin was added, but on the contrary, the bitterness became stronger (Comparative Examples 2 and 3). .

  From these results, it became clear that the bitter taste of egg yolk protein hydrolyzate can be remarkably reduced by adding a specific polyphenol.

Test example 2
The internal compositions of Comparative Example 4 and Examples 3 to 8 shown in Table 2 were prepared, and the bitterness of each internal composition was evaluated in the same manner as in Test Example 1. In Test Example 2, the bitterness reduction rate was calculated using Comparative Example 4 as a control.

  In the oral composition containing 0.016 to 50 mg / L of ellagic acid relative to 500 mg / L of egg yolk protein hydrolyzate, the bitter taste of egg yolk protein hydrolyzate is remarkably reduced (Examples 3 to 8). In Example 6 containing 2 mg / L of acid, the bitterness alleviation effect was the highest.

Test example 3
The internal compositions of Comparative Example 5 and Examples 9 to 12 shown in Table 3 were prepared, and the bitterness of each internal composition was evaluated in the same manner as in Test Example 1. In Test Example 3, the bitterness reduction rate was calculated using Comparative Example 5 as a control.

  In the oral composition containing 0.08 to 10 mg / L of ellagic acid relative to 300 mg / L of egg yolk protein hydrolyzate, the bitter taste of egg yolk protein hydrolyzate was significantly reduced (Examples 9 to 12).

Test example 4
The internal compositions of Examples 13 to 17 shown in Comparative Example 4 of Test Example 2 and Table 4 were prepared, and the bitterness of each internal composition was evaluated in the same manner as in Test Example 1. In Test Example 4, the bitterness reduction rate was calculated using Comparative Example 4 as a control.

  In an oral composition containing 0.08 to 50 mg / L of chlorogenic acid with respect to 500 mg / L of egg yolk protein hydrolyzate, the bitter taste of egg yolk protein hydrolyzate is significantly reduced (Examples 13 to 17). In Example 16 containing 10 mg / L of acid, the bitterness alleviation effect was the highest.

Test Example 5
The internal compositions of Examples 18 to 28 shown in Comparative Example 1 of Test Example 1 and Table 5 were prepared, and the bitterness of each internal composition was evaluated in the same manner as in Test Example 1. In Test Example 5, the bitterness reduction rate was calculated using Comparative Example 1 as a control.

  The bitter taste of the oral composition containing egg yolk protein hydrolyzate was significantly reduced by blending gallic acid, pelargonidin chloride, cyanidin chloride, quercetin or rutin (Examples 18 to 28).

  From these results, it became clear that the bitter taste of egg yolk protein hydrolyzate can be remarkably reduced by adding gallic acid, pelargonidin chloride, cyanidin chloride, quercetin or rutin.

Test Example 6
The internal compositions of Comparative Examples 6 to 17 and Example 29 shown in Table 6 were prepared, and the bitterness of each internal composition was evaluated in the same manner as in Test Example 1. In Test Example 6, the bitter taste reduction rate was calculated using a comparative example containing no ellagic acid or chlorogenic acid as a control. Specifically, Comparative Example 7 is Comparative Example 6, Comparative Example 9 is Comparative Example 8, Comparative Example 11 is Comparative Example 10, Comparative Example 13 and Comparative Example 16 is Comparative Example 12, and Comparative Example 12 is Comparative. The bitterness reduction rate was calculated using Comparative Example 14 as the control in Example 15 and Comparative Example 17 and Comparative Example 1 as the control in Example 29. Rampep (registered trademark) (manufactured by Pharma Foods) as egg white peptide, globin proteolysate (manufactured by MG Pharma) as globin peptide, Hynewt (registered trademark) DC6 (manufactured by Fuji Oil Co., Ltd.), fish Water-soluble fish collagen peptide (manufactured by Kyowa Hakko Bio) was used as the collagen peptide, and Peptan P5000HD (manufactured by Ruslo) was used as the porcine collagen peptide. The results of Comparative Example 1 and Example 1 are also shown in Table 6.

  The bitterness of the internal use composition containing egg yolk protein hydrolyzate was remarkably reduced by blending ellagic acid (Example 1). On the other hand, the bitterness of the oral composition containing egg white peptide, globin peptide, fish collagen peptide or porcine collagen peptide, which is a protein hydrolyzate other than egg yolk protein, is reduced even if ellagic acid is added. None (Comparative Examples 7, 9, 13 and 15). Furthermore, the bitterness of the internal use composition containing a soybean peptide not only did not reduce bitterness, but the bitterness became strong (Comparative Example 11).

  Similarly, the bitter taste of the internal use composition containing an egg yolk protein hydrolyzate was remarkably reduced by mix | blending chlorogenic acid (Example 29). In contrast, the bitterness of the oral composition containing fish collagen peptide or porcine collagen peptide, which is a protein hydrolyzate other than egg yolk protein, was not reduced even when chlorogenic acid was added (Comparative Example 16). And 17).

  From these results, it was revealed that the bitterness-reducing effect of a specific polyphenol is specific to the bitter taste of egg yolk protein hydrolyzate among protein hydrolysates.

  According to a conventional method, compositions of Production Examples 1 to 6, which are internal compositions containing egg yolk protein hydrolyzate and a predetermined polyphenol, were produced. Tables 7 to 8 show the compositions of Formulation Examples 1 to 7.

Claims (4)

(A) egg yolk protein hydrolyzate;
(B) An oral composition containing at least one polyphenol selected from the group consisting of ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin, rutin and derivatives thereof, and salts thereof.   (A) The internal use composition of Claim 1 whose component is an enzyme hydrolyzate.   The internal use composition of Claim 1 or 2 whose content of (B) component with respect to 100 weight part of (A) component is 0.001-25 weight part.   In the internal use composition, at least selected from the group consisting of (A) egg yolk protein hydrolyzate and (B) ellagic acid, chlorogenic acid, gallic acid, pelargonidin, cyanidin, quercetin, rutin and derivatives thereof and salts thereof A method for reducing the bitterness of an internal use composition, comprising blending one kind of polyphenol.