JP2522367B2 - Amino acid-containing food composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an amino acid-containing food composition that can be consumed without feeling bitterness derived from amino acids.

[Conventional technology]

With the recent increase in knowledge about the nutritional and physiological effects of amino acids and peptides, many attempts have been made to utilize them for maintaining and promoting health and preventing and treating diseases.

It is recommended to administer a large amount of isoleucine, leucine, valine, etc. when treating liver disease, severe injury or surgery, and there are attempts to use tryptophan for mental stability and sleep. Here is an example. It is known that many peptides also have specific physiological effects, but the role as a nutritional material in place of proteins cannot be overlooked.

It has already been established as a component nutrition method that nutritional supplementation is carried out with an amino acid mixture instead of protein as a nutritional supplementation method for a diseased patient or a frail person with weak digestive ability. However, for the reason that the cost can be made low, that the osmotic pressure of the product can be kept at a level that is favorable to the living body, and that some have digestibility, peptides have the advantage of being more easily absorbed than amino acids. In view of the above-mentioned theories and the like, in recent years, active use of peptides prepared by partial decomposition of proteins as nutritional materials has been attempted.

Of these, the administration of amino acids may be able to achieve the purpose by a central venous infusion method or an injection method into a peripheral blood vessel, but it is impossible to adopt such a method for peptides due to an immune reaction.

Even if a method such as infusion or injection can be adopted, it is an extraordinary act, so to speak, and it is difficult to carry out it for a long period of time. As with many other drugs, it cannot be expected that the effect will be exerted even when administered in a small amount, and it is necessary to take an amount that is significantly different from the amount that is ingested daily as a food ingredient. The method makes it even more difficult.

From the essence that amino acids and peptides are constituents of proteins, which are important nutrients, it is most natural to feed them as foods or in the form of food supplements, and it is suitable for long-term and large-scale intake. It is said to be in the form.

However, among amino acids and peptides, many of them have a bitter taste, which has been a great obstacle to the intake of foods or foods.

[Problems to be Solved by the Invention]

The present invention, when the amino acid or peptide exhibiting a bitterness as described above is added to foods and drinks, it prevents the food intake from becoming difficult due to the resistance to the bitterness, the amino acid exhibiting a bitterness, and the intake of peptide-containing foods and drinks. The objective is to develop a technology that facilitates easy processing.

[Means for solving the problem]

As a result of various investigations for solving this problem, the present inventors have found that tea (unfermented tea, semi-fermented tea) is added to a food composition containing one or two or more kinds of bitter amino acids and / or bitter peptides. The present invention has been completed by discovering that the resistance to bitterness is remarkably reduced and the intended purpose is achieved by adding flavors of tea (fermented tea, fermented tea) and tea.

As tea or a flavor component of tea used in the method of the present invention (hereinafter abbreviated as a flavor-providing substance), Japanese tea,
Any natural product or chemically combined product can be used as long as it has a tea flavor, such as black tea or gyoryu tea. For natural products, those at each stage leading to the form marketed as freeze-dried foods of extracts from raw leaves,
It may be appropriately selected depending on the actual conditions of use, from the one obtained by extracting the flavor component to the one further processed and refined.

The object of the present invention can be achieved if the amount of the flavor-providing substance used is such an amount and concentration that the tea flavor is felt when the product is ingested. Although the dose varies depending on whether the product is liquid or solid, for example, commercially available matcha powder or FD products of black tea and Goryu tea extract are available.
0.1-10%, as long as it gives a flavor intensity equivalent to or higher than that when added. Preferably, it may be added so as to be 0.1% to 5% when ingested as a food.

Amino acids include isoleucine, leucine, lysine,
Amino acids (whether free amino acids or salts) having a bitter taste such as methionine, phenylalanine, tryptophan, valine, arginine, histidine, citrulline, ornithine, and proline are targeted. Peptides that show bitterness are derived from animal proteins such as egg white powder, casein and vegetable proteins such as soybean and wheat, and prepared by partial hydrolysis using acids and enzymes. Targets include those modified by, and those synthesized from amino acid monomers by a chemical method.

Depending on the condition of the administration subject, it is selected and used from among these depending on the purpose of use. Furthermore, depending on the purpose of use, amino acids other than the above may be used in combination. amino acid,
The concentration of the peptide varies depending on the purpose of use, but is a concentration at which bitterness can be sensed when ingesting food or drink. This concentration is
In the case of amino acids, depending on the type, it is generally 0.
A bitterness is exhibited at 01% by weight or more. Therefore, as food and drink,
According to the present invention, as a general concentration that can almost eliminate the resistance to ingestion such as bitterness, it is a tentative guide that the final product contains 0.1 to 50% by weight of amino acids.

The product form of the food composition according to the present invention includes a solution,
Suspensions, powders, solid moldings, etc. can be obtained, beverages, mousses,
There are various types such as jelly, frozen dessert, candy, crackers, cakes and breads, and the present invention is not limited thereto.
In addition, the product form of the present invention includes foods for medical treatment such as medical foods or supplements thereof as long as it is orally administered.

In order to finish in such a product form, it is possible to use other food raw materials, food ingredients such as nutrient components, flavoring agents, emulsifiers, preservatives, etc., depending on the respective purposes.

〔The invention's effect〕

By the method of the present invention, the taste and taste of amino acids exhibiting bitterness, peptide-containing foods and flavors are improved, and in comparison with conventional products, that is, the case where tea or its flavor component is not added, the intake of amino acids exhibiting bitterness and peptides is extremely easy. Becomes

 Hereinafter, the present invention will be described with reference to examples.

<Example 1> An ice cream was prepared by a conventional method with the composition shown in Table 1. Sensory evaluation was performed by 20 trained panels.

 The results are shown in (Table-2).

By adding matcha powder, the bitterness peculiar to amino acids was masked, and those with significantly higher preference were obtained compared with the control group.

<Example 2> A black tea jelly was prepared by a conventional method with the composition shown in Table 3A. A sensory evaluation was conducted by 20 trained panels.

 The results are shown in Table-4.

Evaluation criteria (same as in Example 1) <Example 3> Choryu tea jelly was prepared by a conventional method with the composition shown in Table 3B. A sensory evaluation was conducted by 20 trained panels.

 The results are shown in Table-5.

Evaluation Criteria: (Same as Example 1) In jellies, black tea and choiryu tea were added, and the bitterness of amino acids was masked, and those having significantly higher preference than the control group were obtained.

Claims (4)

(57) [Claims] 1. An amino acid food composition comprising one or more amino acids and / or peptides exhibiting a bitter taste and tea and / or a flavor component of tea. 2. The amino acid exhibiting bitterness is one or more selected from the group consisting of isoleucine, leucine, lysine, methionine, phenylalanine, tryptophan, valine, arginine, histidine, citrulline, ornithine and proline. The amino acid-containing food composition according to claim 1, which is characterized in that. 3. The amino acid concentration in the final product is 0.1-6.
The amino acid-containing food composition according to claim 1, which is 0% by weight. 4. The amino acid-containing food composition according to claim 1, wherein the concentration of the flavor component of tea and / or tea in the final product (as solid matter) is 0.1 to 50% by weight.