JP3370809B2 - Food composition, bitterness reduction method, and nutritional food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food grade composition containing an amino acid or a peptide having a reduced bitterness, a method for reducing bitterness and a nutritional food containing the above food grade composition.

[0002]

2. Description of the Related Art It has been established that proteins are decomposed by acids, enzymes and the like in the body after ingestion and absorbed as amino acids. Therefore, in order to efficiently ingest the necessary nutrients, it has been conventionally well practiced to use amino acids instead of proteins. Also, in recent years, peptides obtained as protein hydrolysates have been found to be absorbed more rapidly than amino acids alone.
Even if it is difficult to digest like corn protein, it can be used as a nutrient with good digestion and absorption by decomposing it into peptides. Thus, amino acids and peptides with good digestion and absorption performance are attracting attention as a material for foods and health foods, and are particularly expected as a material for recovering fatigue after exercise and for efficient nutritional support during and after illness. ing. However, many amino acids and peptides have peculiar bitterness and odor, and many people show resistance to ingestion.

Various methods have been proposed to reduce the inherent bitterness of amino acids and peptides. For example, a method of adding tea or a flavor component of tea (Japanese Patent Application Laid-Open No. H2-12886).
69), and a method of adding a spice or a spice (herb-based, fruit-based, mint-based) (JP-A-2-12867).
No. 0), a method of imparting flavor of cacao or coffee (JP-A-3-47829), a method of adding capsaicin or pepper extract (JP-A-6-14747), and the like. However, in these methods, the flavor of the amino acid- or peptide-containing food is uniformized by the added component, which is an obstacle when the amino acid or peptide is applied to a wide variety of foods.

Further, a method has been proposed in which α-chymotrypsin is allowed to act on a high-concentration solution of a peptide, which is a hydrolyzate of soybean protein having a bitter taste, to polymerize it (M.Y.
amashita, Agric. Biol. Chem. 34,1484 (1970)). However, polymerizing the peptide may impair the original functions of good digestion and absorbability. Also proposed is a method for reducing bitterness by causing a protease to act on a protein in the presence of glutamic acid and other specific amino acids to add an amino acid to the terminal of the peptide (Japanese Patent Laid-Open No. 40-40995). However, this method yields the reaction product, the cost for recovery,
Furthermore, there is a problem in the safety of the product. Furthermore, Japanese Patent Laid-Open No.
No. 5829 discloses a method for reducing bitterness by allowing a peptide having bitterness to act on a cell wall and outer coat of Saccharomyces cerevisiae yeast, and a carboxypeptidase source selected from the group of substances containing such cell wall or outer coat. Although disclosed, this method has a drawback that the steps of separating and purifying the reaction product are complicated. In addition to this, as a method for removing bitterness from a peptide that is a protein degradation product, hydrophobic chromatography (JF Roland,
J. Food Sci., 43, 1491 (1978)) and S-butanol extraction method (G. Lalasidis, J. Agric. Food Chem., 26, 742 (197).
Although methods utilizing 8)) have been reported, these methods also have a problem that the steps of separating and purifying the reaction product are complicated.

[0005]

The object of the present invention is to reduce the bitterness of the amino acids or peptides inherently contained in the amino acids and to allow them to be ingested easily without resistance.
When the food containing these components, without changing the flavor and taste of other components, a food composition that can be applied to various foods, and a method for reducing bitterness, and nutrition containing the food composition To provide food.

[0006]

The present invention relates to a bittering substance selected from the group consisting of an amino acid exhibiting a bitter taste and a peptide exhibiting a bitter taste, wherein the acidic phospholipid or its lyso form is the acidic phospholipid or its lyso form. It is a food additive composition which is added without the amount of neutral phospholipid more than double the amount of the above. The acidic phospholipid or its lyso form is added as a phospholipid composition also containing a neutral phospholipid, and the content of the acidic phospholipid or its lyso form is 20% by weight or more, The content of the neutral lipid is preferably 30% by weight or less.

The present invention also provides a food containing a bittering substance selected from the group consisting of bitter-tasting amino acids and bitter-tasting peptides, wherein the phospholipids selected from the group consisting of acidic phospholipids and their lyso forms are used. Alternatively, there is also a method for reducing bitterness, which is characterized by adding 0.01 to 50 times the amount of the peptide.

The present invention further comprises a bittering substance selected from the group consisting of amino acids having a bitter taste and peptides having a bitter taste, wherein the acidic phospholipid or its lyso form is relative to the amount of the acidic phospholipid or its lyso form. There is also a food composition which is added without the amount of neutral phospholipid more than double. The acidic phospholipid or its lyso form is added as a phospholipid composition also containing a neutral phospholipid, and the content of the acidic phospholipid or its lyso form is 20% by weight or more, The content of the neutral lipid is preferably 30% by weight or less.

The present inventor has found that the above phospholipids are effective in reducing bitterness with respect to amino acids and peptides having bitterness, and completed the present invention.
According to the research conducted by the present inventor, the bitterness of proteolytic products (peptides) is empirically proposed by Ney et al. (KHNey, Z. Lebensm.
-Unters.Forsch., 147,64, (1971)) suggests that it is expressed by the abundance of hydrophobic groups regardless of the amino acid sequence in the peptide (that is, without affecting the three-dimensional structure factor). Since the phospholipids have charged polar groups and non-polar groups in their molecules, they show high affinity for hydrophobic amino acids in peptides, balance hydrophilicity / hydrophobicity, and produce fragments expressing bitterness. It is considered that the bitterness of the peptide is suppressed because it is contained. In addition,
The above empirical rule is a rule introduced as an indicator of the bitterness of a proteolytic product. Assuming that the sum of the hydrophobicity of each amino acid residue is proportional to the bitterness, the hydrophobicity Q of the peptide (Q = ΣΔf
/ N) (Δf: sum of free energies of side chains of each constituent amino acid, n: number of amino acid residues) is calculated, and this value is 14
Those above 00 were bitter and those below 1300 were not bitter.

The present invention preferably has the following aspects. (1) The acidic phospholipid and its lyso form are selected from the group consisting of phosphatidic acid, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, cardiolipin, and these lyso forms. (2) The acidic phospholipid or lyso form is present in the lipid mixture, and the amount of neutral lipid present in the lipid mixture is 25% by weight or less (particularly 20% by weight or less).

(3) The acidic phospholipid or its lyso form is present in the lipid mixture, and the acidic phospholipid or its lyso form in the lipid mixture is 40% by weight or more (further 60% by weight or more) in the lipid mixture. , Especially 70% by weight or more). (4) The acidic phospholipid or its lyso form is phosphatidic acid or lysophosphatidic acid, and phosphatidic acid and / or lysophosphatidic acid is contained in the lipid mixture in an amount of 5% by weight or more (more preferably 20% by weight or more, particularly preferably 50 wt% or more) is present. (5) The acidic phospholipid or its lyso form is present in the lipid mixture, and the amount of neutral phospholipid present in the lipid mixture is not more than twice the content of the phospholipid (more preferably 1/2).
The following values are particularly 1/5 or less, and most preferably 1/50 or less).

(6) 0.001 to 30% by weight (preferably 0.01 to 10% by weight, more preferably 0.05 to 3) of the above-mentioned phospholipid in a nutritional food, based on the total amount of the food.
%, Particularly preferably 0.1-3% by weight).

The food composition of the present invention will be described below. The food composition of the present invention contains a bittering substance selected from the group consisting of an amino acid exhibiting a bitter taste and a peptide exhibiting a bitter taste, and a phospholipid selected from the group consisting of an acidic phospholipid and its lyso form. The phospholipid contained in the food composition of the present invention is an acidic phospholipid and / or its lyso form. Acidic phospholipids mean physiological saline (pH
In 7.0), the total charge is negative. Examples of acidic phospholipids include phosphatidylserine, phosphatidic acid, phosphatidylinositol, phosphatidylglycerol, and cardiolipin. In addition, its lyso form (ie, lyso-acid phospholipid)
Examples of may include lysophosphatidylserine, lysophosphatidic acid, lysophosphatidylinositol, and lysophosphatidylglycerol.

The acidic phospholipid or its lyso form contained in the food composition of the present invention is extracted from various animal organs and various plant tissues including soybean, egg yolk and wheat germ.
It can be obtained by separating. Examples of the extraction method that can be used include extraction with an organic solvent that utilizes the difference in polarity. As a separation method, a method of adsorbing on a silica gel column and then eluting with an organic solvent can be mentioned. In order to obtain the acidic phospholipid or its lyso form, a method of modifying the phospholipid analog separated by extraction, separation and purification by chemical modification and / or enzymatic treatment can also be used. As a specific method thereof, oil seed (Japanese Patent Laid-Open No. 2-312552) is used.
), Phospholipase D derived from plants such as cabbage, rice bran or the like, or phospholipase D produced by a microorganism (Japanese Patent Laid-Open No. 3121251/1990) is used to hydrolyze phosphatidylcholine, which is a neutral phospholipid, to obtain phosphatidic acid. And a method of transesterifying a phosphate group using phospholipase D to convert phosphatidylcholine into phosphatidylglycerol (JP-A-3-22991) or phosphatidylserine.

In the food composition of the present invention, chemically synthesized acidic phospholipid or its lyso form can be used. Specific synthesis methods include phosphoric acid esterification of diglyceride, monoglyceride phosphoric acid ester, glycerophosphoric acid fatty acid esterification, monoglyceride phosphoric acid esterification, and glycerophosphoric acid fatty acid esterification. Examples of acidic phospholipids and their lyso forms obtained by the chemical synthesis method as described above, monoacyl glycero monophosphate, monoacyl glycero diphosphate, diacyl glycero monophosphate, bisphosphatidic acid, bisphosphatidyl monophosphatidic acid, Examples thereof include bisphosphatidyllysophosphatidic acid. Further, hydrogenated acidic phospholipids and hydrogenated lysoacidic phospholipids can also be used.

The phospholipid contained in the food composition of the present invention is obtained from a natural product as described above or by chemical synthesis. Therefore, the acidic phospholipid or its lyso form is obtained as a lipid mixture and is often used as a lipid mixture. In that case, in order to obtain a higher bitterness-reducing effect, it is preferable that the content of the acidic phospholipid or its lyso form is large, and specifically, the lipid mixture should contain 20% by weight or more. Is preferred, 40
It is more preferable that the content is at least wt%. Especially 60
Most preferably, it is contained in an amount of 70% by weight or more, and 70% by weight or more. Among the acidic phospholipids and their lyso forms, phosphatidic acid and lysophosphatidic acid have been confirmed to have a strong bitterness-reducing action. Therefore, in order to reduce the bitterness of amino acids and / or peptides, phosphatidic acid or It is preferable to use lysophosphatidic acid, and it is particularly preferable to use phosphatidic acid. The phosphatidic acid or lysophosphatidic acid is preferably present in the lipid mixture in an amount of 5% by weight or more, more preferably 20% by weight or more, and particularly preferably 50% by weight or more.

In addition to the acidic phospholipid or its lyso form, the lipid mixture usually contains other lipid components. Examples of the lipid component other than the acidic phospholipid and its lyso form include neutral phospholipids (eg, phosphatidylcholine, phosphatidylethanolamine, and these lyso forms), neutral lipids (eg, triglyceride, diglyceride, monoglyceride), fatty acids. , Sterol lipids, glycolipids and the like.

The study conducted by the present inventor has revealed that the bitterness-reducing effect can be further enhanced by reducing the amount of neutral lipids or neutral phospholipids present in the lipid mixture. Therefore, when the lipid mixture is used in the present invention, the amount of the neutral lipid present in the lipid mixture is preferably 30% by weight or less, more preferably 25% by weight or less, and particularly 20% by weight or less. . The amount of neutral phospholipid present in the lipid mixture is preferably 50% by weight or less, more preferably 30% by weight or less, and particularly 10% by weight or less. The ratio of the neutral phospholipid to the acidic phospholipid or its lyso form in the lipid mixture is preferably 2 times or less (neutral phospholipid / acid phospholipid and its lyso form), more preferably 1 / 2 or less, especially 1/5 or less,
Most preferably, it is 1/50 or less. In order to increase the amount of acidic phospholipid and its lyso form in the lipid mixture and reduce the amount of neutral lipid, the lipid mixture containing these components is enzymatically decomposed or solvent fractionated. After the treatment, a method of performing treatment such as acetone treatment and membrane separation can be used.

The above-mentioned phospholipid according to the present invention may be made into a solid form such as powder, granules, troche or the like, or a liquid form such as a paste or a syrup according to a known preparation method depending on the conditions of use. it can. In addition, it is preferable to add an antioxidant to the phospholipid according to the present invention in order to prevent oxidation and stabilize it. Preferred antioxidants include, for example, tocopherol and polyphenols.

Examples of the bitter-tasting amino acids contained in the food composition of the present invention include isoleucine, leucine, phenylalanine, tryptophan, valine, arginine, tyrosine, and proline. In addition, examples of peptides exhibiting bitterness include egg white, casein, whey, animal proteins such as gelatin, soybean,
Wheat, using a vegetable protein such as gypsophila as a raw material, a peptide prepared by partial hydrolysis using an acid or an enzyme, a peptide obtained by resynthesizing a peptide obtained from the above raw material (modified by the Plastin reaction), And a peptide synthesized by a chemical method using an amino acid monomer as a raw material. The peptide is preferably an oligopeptide having 10 or less amino acid residues. The form of the bitter-tasting amino acid and / or the bitter-tasting peptide is similar to that of the phospholipids described above, for example, various liquids or pastes such as aqueous solutions, suspensions and emulsions, or solids such as powders. It can take the form.

The food composition of the present invention can be used not only by adding the composition to ordinary foods, but also by adding other food ingredients (materials) to the composition to obtain a new food. It can also be configured and used. Particularly in the present invention, since amino acids and / or peptides function as nutrients with good digestion and absorption properties, foods for fatigue recovery after work, after sports, for nutrition supplement during illness, after illness, or after surgery. It is preferable to configure and use as a nutritional food (or health food) according to its purpose, such as food, food with good digestion and absorption for infants and the elderly, food for diet or food for breakfast. Examples of food ingredients that can be used in foods for such purposes include nutrients such as carbohydrates, lipids, vitamins, and minerals, or materials containing these nutrients, sweeteners, flavorings for seasoning, etc. Food ingredients can be mentioned. And when it is constituted as a new food, the amino acid exhibiting a bitterness and / or the peptide exhibiting a bitterness according to the present invention may be used as a main nutrient of the food, or another nutrient such as a vitamin may be used as a main nutrient. The bitter taste amino acid and / or the bitter taste peptide according to the present invention may be used as a subnutrient. Examples of such foods include sports drinks, nutritional drinks (drinks), baby foods, cereal foods (cookies, cakes, biscuits, breads), and frozen desserts (jellies, mousses, frozen desserts) and the like. it can. It may also be used as frozen food, retort food, and the like. Further, it can be molded into a tablet, a capsule, or the like.

In the present invention, the reduction of bitterness is selected from the group consisting of acidic phospholipids and its lyso form in a food containing a bittering substance selected from the group consisting of the above-mentioned amino acids exhibiting bitterness and peptides exhibiting bitterness. It can be achieved by adding a phospholipid. The phospholipid is 0.01 to 5 relative to the weight of the amino acid and / or peptide.
0 times (more preferably 0.05 to 10 times, especially,
0.1 to 5 times the amount) is preferably added. The food to which the phospholipid is added by the method for reducing bitterness of the present invention has its bitterness suppressed specifically without suppressing the taste of other taste components.

When added to the above-mentioned nutritional food of the present invention, its active ingredient (acid phospholipid or its lyso form) is usually 0.001 to 0.001 relative to the total amount of the food.
30% by weight, preferably 0.01 to 10% by weight, more preferably 0.05 to 3% by weight, particularly preferably 0.1 to
3% by weight).

Specific formulation examples (parts represent parts by weight) of foods containing an amino acid exhibiting a bitter taste or a peptide exhibiting a bitter taste are described below. (1) Blending of peptide-containing beverage Peptide 5 parts Phosphatidic acid 1 part Inosinic acid 0.018 part Sodium citrate 4 parts Reduced maltose 5 parts Lemon flavor 0.1 parts Water 80 parts

(2) Blending of a peptide-containing drink formulation Carrot-type extract 150 parts Taisou extract 24 parts Royal jelly 15 parts Vitamin B ₂ phosphate ester 1 part Vitamin B ₆ 1 part Nicotinic acid amide 2 parts Anhydrous caffeine 5 parts Peptide 250 parts Phosphatidic acid 50 parts Water 4600 parts

(3) Peptide-containing infant (baby food) or food for the aged blended brown rice powder 50 parts corn powder 15 parts peptide 15 parts phosphatidic acid 3 parts Preparation was carried out by roasting the above mixture at 85 ° C. for 5 minutes and then natural Cooling.

(4) Blending of Peptide-Containing Corn Flakes Corn grits 100 parts Peptide 20 parts Phosphatidic acid 4 parts Sugar 7.4 parts Salt 2.2 parts Malt extract 0.74 parts Water 30 parts The above components are stirred according to a conventional method. The mixture is mixed and then compressed and heated by an extruder, and the obtained dough is pressed and then roasted into flakes.

[0028]

EXAMPLES The present invention will be described more specifically below with reference to Examples and Comparative Examples. In the following, "part"
Indicates "part by weight" and "%" indicates "% by weight".

[Preparation of phospholipid containing acidic phospholipid according to the present invention and its lyso form] (Preparation of sample 1) 500 mL of 4 equipped with a stirrer
A commercially available defatted lecithin (trade name: SLPW-
Take 20 g of SP, Trulecithin Industry Co., Ltd.,
125 mL of 0.1 M Tris / HCl buffer (pH 6-8)
Hexane / ethyl acetate (2/1, V / V)
340 mL was added and stirred. To this, 150 mL of an aqueous calcium chloride solution (1M concentration) was added, and then phospholipase D (derived from Streptomyces Chromofuscus, manufactured by Asahi Kasei Kogyo Co., Ltd.) of microbial origin was prepared with 1 unit of 15 units of an aqueous solution.
50 mL was added, and then the reaction was carried out by continuing stirring for 14 hours while maintaining the temperature of the mixture at 30 ° C. After the reaction, the reaction product was allowed to stand and the solvent layer was separated. The solvent layer was taken out and the solvent was distilled off under reduced pressure. The lipid mixture component in the residue was analyzed using a thin layer silica gel plate (Kieselgel: manufactured by Merck), and sulfuric acid coloring was used for detection.
The results are shown in Table 1.

(Preparation of Sample 2) 500 equipped with a stirrer
In a 4-mL flask having a capacity of 0 mL, 150 g of commercially available phosphatidylcholine (trade name: Epichlor S200, manufactured by Lucasmeyer) was placed, and hexane / ethyl acetate (2/1,
(V / V) 1500 mL was added and then stirred and dissolved therein. The phospholipase D (Streptom
Derived from yces Chromofuscus, manufactured by Asahi Kasei Kogyo Co., Ltd. 10
After adding 1500 mL of an acetate buffer solution (pH 8) containing 0 unit, 100 g of calcium chloride was added, and the reaction was carried out for 36 hours while stirring while keeping the temperature at 37 ° C. After the reaction was completed, the solvent layer was separated and the solvent was removed under reduced pressure to obtain about 100 g of a lipid mixture as a residue. The analysis of the lipid mixture components was similarly performed using a thin layer silica gel plate, and was detected by using sulfuric acid color development. The results are shown in Table 1.

(Preparation of Sample 3) 25 g of US soybean (silky bean) was added to 0.1 M containing 50 mM calcium chloride.
This was added to 150 g of acetate buffer (pH 6), wet-milled at room temperature, and centrifuged (3,000 rpm, 10 minutes) to obtain 120 g of supernatant (extract). The obtained extract was used for preparation of the following lipid mixture.

A commercially available defatted lecithin (trade name: SLPW-S) was placed in a 500 mL four-necked flask equipped with a stirrer.
25 g of P, manufactured by Trurecitin Industry Co., Ltd., was taken, and 120 g of the extract from the soybean crushed product prepared above was added.
Add ethyl acetate (250 mL) to this while stirring the mixture.
Was added, and 32.5 g of water was further added.
Stir for a reaction to react. The ethyl acetate layer was separated from the reaction product, and the remaining aqueous layer portion was extracted twice with chloroform / methanol (2/1, V / V), and the extract was subjected to Forti partition. Separately, ethyl acetate was removed from the ethyl acetate layer to obtain a residue. After combining these, chloroform / methanol was removed to obtain 22 g of a lipid mixture as a product. The components of the obtained lipid mixture were similarly analyzed using a thin layer silica gel plate and detected by sulfuric acid color development. The results are shown in Table 1.

[0033]

[Table 1]                                   Table 1 ──────────────────────────────────── Ingredients in lipid mixture Sample 1 (%) Sample 2 (%) Sample 3 (%) ──────────────────────────────────── (Neutral phospholipid)   PC 0 0 0   PE 0 0 0 ──────────────────────────────────── (Acid phospholipid)   PI 7.8 0 0   PA 54.2 94.0 62.0   PS 0.1 0 0.1   L-PA 0.5 1.0 0.9 ────────────────────────────────────   Neutral lipid 18.4 4.0 18.0   Glycolipid 19.0 1.0 19.0 ────────────────────────────────────   PC: Phosphatidylcholine PE: Phosphatidylethanolamine   PI: phosphatidylinositol PA: phosphatidic acid   PS: Phosphatidylserine L-PA: Lysophosphatidic acid

[Example 1] 5% aqueous solution (weight ratio) of a corn protein hydrolyzate (peptide A) and a corn protein hydrolyzate (peptide B) (trade name: Peptino, manufactured by Nippon Shokubai Co., Ltd.) Sample 3 obtained above was added to and dispersed at a final concentration of 3% (weight ratio) to prepare mixed aqueous solutions. Further, instead of the above sample 3, phosphatidylcholine and triglyceride were added and dispersed so that the final concentration was the same as the above, to prepare a mixed aqueous solution. Each addition effect was evaluated with respect to the obtained solution. The effect of the addition was evaluated by a method in which a panel of 10 test subjects sampled the solution obtained above and answered the bitterness according to the equivalent concentration test method shown below. The evaluation results are shown in Tables 3 and 4 below.
Expressed as a value. In addition, Table 3 and Table 4 also show the evaluation results of 5% aqueous solutions of peptides A and B (no addition) as controls.

In the equivalent concentration test method, a standard solution (standard equidistant series: Table 2) is prepared in advance so that the intensity of bitterness is at regular intervals, and this standard solution and the solution prepared above are prepared. Tasting (in this case, tasting 1 ml each) was compared by sensory evaluation of the subjects, and the corresponding bitterness intensity was compared to the average value (n = 1).
The method represented by 0). Here, as the standard liquid, quinine sulfate, which is a typical bitter substance, has a bitterness intensity of 10
The one adjusted in stages was used. Since the sensory intensity such as taste is proportional to the logarithm of the concentration, the concentration interval is not constant, but the intensity of bitterness to be sensed is equal.

[0036]

[Table 2] ──────────────────────────────────── Bitter quinine sulphate Bitter quinine sulphate Strength τ value Concentration (g / 100mL) Strength τ value Concentration (g / 100mL) ────────────────────────────────────   1 1.0 0.00022 6 3.5 0.0037   2 1.5 0.00048 7 4.0 0.0058   3 2.0 0.0009 8 4.5 0.0094   4 2.5 0.0015 9 5.0 0.015   5 3.0 0.0023 10 5.5 5.5245 ────────────────────────────────────

[0037]

[Table 3]                                   Table 3 ────────────────────────────────────               Evaluation target Bitterness intensity τ value (average value) ──────────────────────────────────── Sample 3 added to the above peptide A aqueous solution 2.7 ──────────────────────────────────── The above peptide A aqueous solution (without addition) 4.2 Phosphatidylcholine added to the above peptide A aqueous solution 3.3 Triglyceride added to the above peptide A aqueous solution 3.2 ────────────────────────────────────

[0038]

[Table 4]                                   Table 4 ────────────────────────────────────               Evaluation target Bitterness intensity τ value (average value) ──────────────────────────────────── Sample 3 added to the above peptide B aqueous solution 2.7 ──────────────────────────────────── The above peptide B aqueous solution (without addition) 4.0 What added phosphatidylcholine to the said peptide B aqueous solution 3.0 Triglyceride added to the above peptide B aqueous solution 3.3 ────────────────────────────────────

From the results of Tables 3 and 4 above, it can be seen that the bitterness of the peptide can be markedly reduced by adding the phospholipid according to the present invention (Sample 3) to the peptide exhibiting the bitterness.

Example 2 A mixed aqueous solution of 1% phenylalanine aqueous solution (weight ratio) containing 1% of sample 3 was prepared. And the bitterness reduction effect by addition was evaluated by the following methods. The effect of addition is evaluated by men and women in their 20s to 40s 1
Sensory evaluation was carried out by a panel of 0 examinees, and the evaluation was made according to the following five-level criteria (bitterness intensity). Table 5
The evaluation results are shown in the average value. 5: Feel a strong bitterness. 4: Not strong, but bitterness is felt. 3: Slight bitterness is felt. 2: Feeling bitterness is perceivable. 1: No bitterness is felt. As a control example, an aqueous solution having the same concentration without the addition of Sample 3 was prepared and the bitterness intensity was evaluated by the same method.

[0041]

[Table 5]                                   Table 5 ────────────────────────────────────         Sample bitterness intensity (average value) ──────────────────────────────────── 1% phenylalanine aqueous solution 3.5 ──────────────────────────────────── 1% phenylalanine aqueous solution to which 1% of sample 3 was added 2.4 ────────────────────────────────────

From the results in Table 5, it can be seen that the bitterness can be remarkably reduced by adding the phospholipid according to the present invention (Sample 3) to amino acids having a bitterness.

[Example 3] A cookie batter having the composition (part) shown in the following table was prepared and baked at 165 ° C for 25 minutes to prepare a cookie. Peptide A was prepared according to Example 1
The same as used in 1. was used.

[0044]

[Table 6]                                   Table 6 ────────────────────────────────────   Cookie A Blend 1 Blend 2 Blend 3 ────────────────────────────────────   Fats and oils (butter) 150 150 150   Wheat flour (soft flour) 300 282 273   Peptide A 0 18 18   Sample 3 0 9   Sugar (white sugar) 50 50 50   Egg (whole egg) 30 30 30   Chocolate flavor 60 60 60   Salt 2 2 2 ────────────────────────────────────

[0045]

[Table 7]                                   Table 7 ────────────────────────────────────   Cookie B Blend 4 Blend 5 Blend 6 ────────────────────────────────────   Fat (butter) 170 170 150   Wheat flour (soft flour) 340 322 313   Peptide A 0 18 18   Sample 3 0 9   Sugar (white sugar) 50 50 50   Egg (whole egg) 30 30 30   Salt 2 2 2 ────────────────────────────────────

The obtained cookies of each composition were sampled by five test subjects, and sensory evaluation was performed on "bitterness", "smell", and "deliciousness". The evaluation criteria for "bitterness" are as described above, and the evaluation criteria for "odor" and "deliciousness" are as follows. "Smell" 5: A strong odor is felt. 4: Not strong, but smelled. 3: Slight odor is felt. 2: The odor is felt to the extent that it can be perceived. 1: No odor is felt. "Deliciousness" 5: There is no bitterness or odor, and the product is sufficiently delicious. 4: There is a slight bitterness and odor, but it is delicious. 3: There is bitterness and odor, but it is in an acceptable range and feels delicious. 2: There is bitterness and smell, and it does not feel very delicious. 1: It has a bitterness and smell, and does not feel delicious at all. The results are shown in Table 8 below.

[0047]

[Table 8]                                   Table 8 ────────────────────────────────────                       Cookie A Cookie B Evaluation items Formula 1 Formula 2 Formula 3 Formula 4 Formula 5 Formula 6 ──────────────────────────────────── Bitterness 1 4 3 1 5 3 Smell 1 4 1 1 5 3 Deliciousness 5 1 4 5 1 3 ────────────────────────────────────

From the results shown in Table 8, by adding peptide A (cookie A (formulation 2) and cookie B (formulation 5)), a peculiar flavor such as bitterness and odor appears, and the taste is also impaired. However, by adding the phospholipid according to the present invention, these flavors are also improved, and the deliciousness is closer to those not containing peptides (cookie A (formulation 1) and cookie B (formulation 4)) and eat deliciously. I was able to.

[0049]

EFFECTS OF THE INVENTION The food composition of the present invention contains a specific phospholipid that effectively suppresses the bitterness of amino acids and peptides, so that amino acids and peptides can be ingested efficiently without resistance. be able to. Further, since the phospholipid does not cause the flavor or taste of the composition itself to change,
Besides being able to be added to ordinary foods as they are,
This composition can be easily applied to various foods as a raw material. In particular, nutritional foods suitable for the purpose can be prepared by adding other nutrients in addition to the nutrients of amino acids and peptides.

─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/305 A23L 1/015 A23J 7/00

Claims (7)

(57) [Claims] 1. An acidic phospholipid or its lyso form is used as a bittering substance selected from the group consisting of amino acids having a bitter taste and peptides having a bitter taste in an amount of twice the amount of the acidic phospholipid or its lyso form. A composition for food additives, which is added without exceeding the amount of neutral phospholipids. 2. An acidic phospholipid or a lyso form thereof is added as a phospholipid composition also containing a neutral phospholipid, and the content of the acidic phospholipid or the lyso form thereof is 20% by weight. % Or more, and the content of the neutral lipid is 30% by weight or less, The composition for food additives according to claim 1. 3. The food additive composition according to claim 1 or 2, wherein the acidic phospholipid or its lyso form is phosphatidic acid or lysophosphatidic acid, respectively. 4. A food containing a bittering substance selected from the group consisting of bitter-tasting amino acids and bitter-tasting peptides, and a phospholipid selected from the group consisting of acidic phospholipids and their lyso forms, A method for reducing bitterness, which is characterized by adding 0.01 to 50 times the amount by weight. 5. An acidic phospholipid or its lyso form is contained twice as much as the amount of the acidic phospholipid or its lyso form, containing a bittering substance selected from the group consisting of a bitter taste amino acid and a bitter taste peptide. A food composition added without an amount of neutral phospholipids exceeding 20. 6. An acidic phospholipid or a lyso form thereof is added as a phospholipid composition also containing a neutral phospholipid, and the content of the acidic phospholipid or the lyso form thereof is 20% by weight. % Or more, and the content of the neutral lipid is 30% by weight or less, and the food composition according to claim 5. 7. The food composition according to claim 5 or 6, wherein the acidic phospholipid or its lyso form is phosphatidic acid or lysophosphatidic acid, respectively.