JP4068789B2 - Bitterness / Astringency Inhibitor - Google Patents
Bitterness / Astringency Inhibitor Download PDFInfo
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- JP4068789B2 JP4068789B2 JP2000136970A JP2000136970A JP4068789B2 JP 4068789 B2 JP4068789 B2 JP 4068789B2 JP 2000136970 A JP2000136970 A JP 2000136970A JP 2000136970 A JP2000136970 A JP 2000136970A JP 4068789 B2 JP4068789 B2 JP 4068789B2
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- bitterness
- astringency
- hydrolyzate
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- suppressing agent
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Description
【0001】
【発明の属する技術分野】
本発明は苦味および/または渋味抑制剤に関するものである。更に詳しくは、食品又は医薬品の不快な苦味および/または渋味を抑制する苦味および/または渋味抑制剤に関する。
【0002】
【従来の技術】
近年における健康指向の高まりから、苦味や渋味を有する生薬等を含んだ各種の健康食品が市販されている。これには、例えばギムネマ酸やアロエ等の抽出物が含まれており、各種の機能効能が謳われているが、その苦味や渋味に起因して、対象となる消費者は成人男子に偏る傾向がある。また近年のストレス社会において、栄養ドリンク剤などは、そのリフレッシュ効果により愛用されるものであるが、やはり成分として含まれる苦味・渋味成分のため、消費拡大に至らない要因の一つと考えられる。このような食品や医薬品の苦味や渋味は、その商品価値を低下させるため、苦味や渋味をマスキングする方法が研究されている。
【0003】
食品の苦味および/または渋味をマスキングする方法としては、例えば吸着体を用いる方法(特開昭55−108254号公報)、包接化合物を用いる方法(特開昭61−40260号公報)、甘味剤を添加する方法(特開昭60−9774号公報)、コーヒー豆のアルカリ加水分解物からなる呈味改善剤(特許第2889847号)などが知られている。また、医薬品における苦味・渋味のマスキング方法としては、精油を配合する方法も提案されている(特開平5−255126号公報)。しかしながら、上記方法では、いずれも苦味や渋味が完全には抑制されなかったり、食品や医薬品の味を変化させてしまうなどの問題点があり、更なる技術の向上が望まれていた。
【0004】
【発明が解決しようとする課題】
本発明の目的は、食品や医薬品の不快な苦味や渋味を、少ない添加量で効果的に抑制する苦味および/または渋味抑制剤を提供することである。
【0005】
【課題を解決するための手段】
本発明者らは上記従来技術の問題点を解決すべく鋭意研究した結果、コーヒー豆を酵素で加水分解処理したものが、コーヒー豆をアルカリで加水分解処理したものに比較して食品や医薬品の不快な苦味や渋味を顕著に抑制することを見い出し、本発明を完成した。すなわち、本発明はコーヒー豆を酵素を用いて加水分解処理し、不溶物を除去後、加水分解物を吸着剤と接触させて精製して得られるコーヒー豆加水分解物からなることを特徴とする苦味および/または渋味抑制剤である。さらに、本発明は、該苦味および/または渋味抑制剤を含有することを特徴とする食品又は医薬品である。
【0006】
【発明の実施の形態】
以下に本発明を詳細に説明する。本発明において加水分解に供するコーヒー豆は、産地や品種に制限されることなく任意の豆が用いられ、生であっても焙煎したものであってもよく、必要に応じて粉砕して用いられる。
【0007】
本発明の苦味および/または渋味抑制剤の調製に際しては、酵素による加水分解処理を行う前に、コーヒー豆を水及び/又は水溶性溶媒により抽出する。水溶性溶媒としてはメタノール、エタノール、2−プロパノール、アセトン等の溶媒が例示され、これらの1種又は2種以上の混合物を用いることができ、必要に応じて水溶液の形で使用される。抽出法は一般に用いられる条件で可能であり、特に限定されるものではないが、抽出溶媒の量はコーヒー豆の1〜30倍量が用いられ、好ましくは5〜20倍量が用いられる。抽出の温度及び時間は任意に定めることができ、特に限定されるものではないが、50〜100℃にて1〜24時間、好ましくは2〜8時間が適当である。抽出液は不溶物を除去した後、必要に応じて濃縮工程を経て、酵素分解される。得られた抽出液が水抽出液の場合はそのまま、水溶性溶媒を含む場合は濃縮等により水溶性溶媒の量を5%以下にした後、酵素処理を行うことが望ましい。
【0008】
酵素分解にはタンナーゼ又はクロロゲン酸エステラーゼが用いられる。利用できるタンナーゼの種類としては特に限定されるものではなく、麹菌などの糸状菌、酵母、細菌などの微生物、特に Aspergillus属や Penicillium属から産生されるタンナーゼを挙げることができるが、好ましくは Aspergillus属、特に好ましくは Aspergillus oryze から産生されるタンナーゼが用いられる。利用できるクロロゲン酸エステラーゼの種類についても特に限定されるものではなく、Aspergillus属、Penicillium属、Botrytis属などの糸状菌により産生されるものを挙げることができるが、好ましくは Aspergillus属、特に好ましくは Aspergillus japonics や Aspergillus niger から産生されるクロロゲン酸エステラーゼが用いられる。これらの酵素は、市販されており、例えばキッコーマン株式会社の製品により入手することができる。また、これらの酵素は各種の固定化方法により固定化したものを使用することで、更に高い効果を得ることも可能となる。
【0009】
酵素分解の条件は特に限定されるものではないが、好ましくは30〜50℃で1〜48時間、更に好ましくは35〜45℃で2〜24時間が適当である。酵素分解物は不溶物を濾過除去後、吸着剤に接触することにより、未反応のクロロゲン酸、副生成物のカフェー酸、或いはカフェイン等の夾雑物を除去することにより精製される。吸着剤の種類としては、高分子樹脂系吸着剤であれば特に限定されるものではなく、例えばアンバーライトIR(オルガノ株式会社)のような陽イオン交換樹脂、スチレン−ジビニルベンゼン系合成吸着剤ダイヤイオンHP(三菱化学株式会社)などが挙げられ、特に好ましくはダイヤイオンHP−20が用いられる。これら樹脂に接触させる方法はバッチ式、カラム式いずれでも良いが、生産規模ではカラム方式の方が一般的である。
【0010】
得られた液状組成物はそのままで本発明の抑制剤として使用できるが、好ましくは減圧濃縮、凍結乾燥などにより溶媒を除去し、粉末状として目的の抑制剤を得る。得られた抑制剤には、キナ酸のほか、単糖類、アミノ酸等が含まれており、キナ酸、単糖類の含有率はそれぞれ約30〜50重量%、20〜40重量%である。キナ酸と他の成分の相乗効果により苦味や渋味の抑制に寄与しているものと考えられる。
【0011】
本発明の抑制剤は、苦味および/または渋味を有する飲食品又は医薬品に少量添加すれば、不快な苦味や渋味を抑制することができる。本発明の抑制剤が使用される飲食品の例としては、グレープフルーツ、オレンジ、レモンのような柑橘類およびそれらを含む果汁、トマト、ピーマン、セロリなどの野菜およびそれらを含む野菜汁、ビール、ワイン、コーヒー、ココア、紅茶、緑茶、清涼飲料などの嗜好飲料、ギムネマ酸やアロエの抽出物、豆乳のような大豆食品、すり身、魚肉などの水酸加工品が挙げられる。本発明の苦味および/または渋味抑制剤を飲食品および医薬品に直接添加する場合は飲食品等に対し0.00001〜0.0005重量%、好ましくは0.00003〜0.0001重量%の添加量とすることが適当である。
【0012】
以下に実施例を挙げて本発明を具体的に説明するが、本発明は実施例の記載に限定されるものではない。
【0013】
実施例1
コーヒー生豆500gを微粉砕した後、70重量%エタノール水溶液5000mlを加え、2時間加熱還流した。冷却後、遠心濾過器で固液分離し、濾過液をエタノール含量5重量%以下まで減圧濃縮し、タンナーゼ(キッコーマン社製)5000単位(タンナーゼの1単位は30℃の水中においてタンニン酸に含まれるエステル結合を1分間に1マイクロモル加水分解する酵素量)を加え40℃、3時間攪拌した。処理液を、遠心分離により不溶物を取り除き、合成吸着剤(ダイヤイオンHP−20)500mlを添加し、1時間攪拌した。その後濾過により合成吸着剤を濾別し、濾液を凍結乾燥することにより、成分重量比:キナ酸32%、グルコース16%、フルクトース15%からなるコーヒー加水分解物の苦味・渋味抑制剤29.9gを得た。
【0014】
実施例2
コーヒー生豆500gを微粉砕した後、70重量%エタノール水溶液5000mlを加え、2時間加熱還流した。冷却後、遠心濾過器で固液分離し、濾過液をエタノール含量5重量%以下まで減圧濃縮し、クロロゲン酸エステラーゼ(キッコーマン社製)1000単位(クロロゲン酸エステラーゼの1単位は30℃の水中において3−カフェオイルキナ酸を1分間に1マイクロモル加水分解する酵素量)を加え40℃、3時間攪拌した。処理液を、遠心分離により不溶物を取り除き、合成吸着剤(ダイヤイオンHP−20)1000mlを充填したカラムに通導し、溶出してきた液を凍結乾燥することにより、成分重量比:キナ酸32%、グルコース16%、フルクトース15%からなるコーヒー加水分解物の苦味・渋味抑制剤26.6gを得た。
【0015】
参考例
コーヒー生豆150gを微粉砕した後、水酸化カルシウム45gと水1500gを加え、80℃で30分間加熱攪拌した。室温まで冷却後、固液分離して水溶液を得た。希塩酸を加えてpHを3に調製した後、活性炭脱色を行った。不溶物を濾過にて除去し、濾液を得た。この濾液をイオン交換膜電気透析装置(陽イオン交換膜分画分子量:300、陰イオン交換膜分画分子量:100)にて脱塩処理した後、減圧濃縮し、凍結乾燥することにより成分重量比:キナ酸34%、庶糖28%、単糖類12%、灰分8%、その他からなるコーヒー豆アルカリ加水分解物13.5gを得た。
【0016】
試験例1
グレープフルーツ果汁に、キナ酸含量として同等となるよう、実施例1もしくは実施例2のコーヒー豆加水分解物を5ppm、参考例のコーヒー豆加水分解物を4.5ppm、またはキナ酸試薬(ナカライテスク社)を1.6ppm添加したサンプルをそれぞれ調製した。無添加グレープフルーツ果汁を対照サンプルとして、各サンプルについて、訓練されたパネラー6名により苦味を評価項目として官能評価を行った。評価点は、無添加品を4点、苦味を強く感じた時を7点、苦味を全く感じなかった時を1点とした。評価結果の平均値を表1に示した。
【0017】
【表1】
【0018】
表1の結果から、本発明品は、苦味を顕著に抑制することができ、その効果は参考例の加水分解物および試薬のキナ酸よりも優れていることがわかった。
【0019】
試験例2
食品に存在する苦味としてカフェイン(ナカライテスク社)を選び、その水溶液(0.01% w/w)に、実施例1もしくは実施例例2の加水分解物を0.0005%(5ppm)、参考例の加水分解物を4.5ppm、またはキナ酸試薬(ナカライテスク社)を1.6ppmの最終濃度となるように添加したサンプルを調製した。無添加カフェイン水溶液を対照サンプルとして、各サンプルについて、訓練されたパネラー6名により苦味を評価項目として官能評価を行った。評価点は、無添加品を4点、苦味を強く感じた時を7点、苦味を全く感じなかった時を1点とした。評価結果の平均値を表2に示した。
【0020】
【表2】
【0021】
表2の結果から、本発明品は、苦味を顕著に抑制することができ、その効果は参考例加水分解物やキナ酸よりも優れていることがわかった。
【0022】
実施例3
ペプチド含有飲料
下記の処方の飲料に、実施例1もしくは実施例2の加水分解物を5ppm、参考例の加水分解物を4.5ppmまたはキナ酸を1.6ppmの最終濃度となるように添加してペプチド含有飲料を調製した。無添加ペプチド含有飲料を対照サンプルとして、各サンプルについて、訓練されたパネラー6名により苦味を評価項目として官能評価を行った。評価点は、無添加品を4点、苦味を強く感じた時を7点、苦味を全く感じなかった時を1点とした。評価結果の平均値を表3に示した。
【0023】
【表3】
【0024】
表3の結果から、本発明の苦味抑制剤は、ペプチド由来の苦味を顕著に抑制することができ、その効果は参考例加水分解物やキナ酸よりも優れていることがわかった。
【0025】
試験例3
食品に存在する渋味成分として茶抽出ポリフェノール(三井農林社製:ポリフェノール30)を選び、その水溶液(0.05% w/w)に、実施例1もしくは実施例例2の加水分解物を0.0005%(5ppm)、参考例の加水分解物を4.5ppm、またはキナ酸試薬(ナカライテスク社)を1.6ppmの最終濃度となるように添加したサンプルを調製した。無添加ポリフェノール水溶液を対照サンプルとして、各サンプルについて、訓練されたパネラー6名により渋味を評価項目として官能評価を行った。評価点は、無添加品を4点、渋味を強く感じた時を7点、渋味を全く感じなかった時を1点とした。評価結果の平均値を表4に示した。
【0026】
【表4】
【0027】
表4の結果から、本発明の渋味抑制剤は、渋味を顕著に抑制することができ、その効果は参考例加水分解物やキナ酸よりも優れていることがわかった。
【0028】
実施例4
緑茶飲料
緑茶葉10gに80℃の熱湯1000gを加えて3分間滲出させた後、200メッシュの網で茶葉を除き、緑茶飲料を得た。この緑茶飲料に、実施例1もしくは実施例2の加水分解物を5ppm、参考例の加水分解物を4.5ppmまたはキナ酸を1.6ppmの最終濃度となるように添加して本発明の緑茶飲料を調製した。無添加緑茶飲料を対照品として、各サンプルについて、訓練されたパネラー6名により渋味を評価項目として官能評価を行った。評価点は、無添加品を4点、渋味を強く感じた時を7点、渋味を全く感じなかった時を1点とした。評価結果の平均値を表5に示した。
【0029】
【表5】
【0030】
表5の結果から、本発明の渋味抑制剤は、緑茶のタンニン類由来の渋味を顕著に抑制することができ、その効果は参考例加水分解物やキナ酸よりも優れていることがわかった。
【0031】
【発明の効果】
本発明の苦味および/または渋味抑制剤を苦味および/または渋味を有する食品又は医薬品に少量添加することで、不快な苦味や渋味を抑制することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a bitterness and / or astringency inhibitor. More specifically, the present invention relates to a bitterness and / or astringency suppressing agent that suppresses unpleasant bitterness and / or astringency of foods or pharmaceuticals.
[0002]
[Prior art]
Due to the recent increase in health orientation, various health foods containing herbal medicines having bitterness and astringency are commercially available. This includes, for example, extracts such as gymnemic acid and aloe, and various functional effects are sought, but due to their bitterness and astringency, the target consumers are biased towards adult males Tend. In recent stressed society, nutritional drinks and the like are used habitually due to their refreshing effects, but they are also considered to be one of the factors that do not lead to increased consumption due to the bitter and astringent ingredients contained as ingredients. Since the bitterness and astringency of such foods and medicines decreases the commercial value, methods for masking the bitterness and astringency have been studied.
[0003]
As a method for masking the bitterness and / or astringency of food, for example, a method using an adsorbent (Japanese Patent Laid-Open No. 55-108254), a method using an inclusion compound (Japanese Patent Laid-Open No. 61-40260), sweetness A method of adding an agent (Japanese Patent Laid-Open No. 60-9774), a taste improver comprising an alkaline hydrolyzate of coffee beans (Japanese Patent No. 2889847), and the like are known. In addition, as a masking method for bitterness and astringency in pharmaceutical products, a method of blending essential oil has been proposed (Japanese Patent Laid-Open No. 5-255126). However, none of the above methods have problems such as the bitterness and astringency being completely suppressed, and the taste of foods and pharmaceuticals being changed, and further technical improvements have been desired.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a bitterness and / or astringency inhibitor that effectively suppresses unpleasant bitterness and astringency of foods and pharmaceuticals with a small addition amount.
[0005]
[Means for Solving the Problems]
As a result of diligent research to solve the above-described problems of the prior art, the present inventors have found that coffee beans are hydrolyzed with enzymes, compared to those obtained by hydrolyzing coffee beans with alkali. It has been found that unpleasant bitterness and astringency are remarkably suppressed, and the present invention has been completed. That is, the present invention is characterized in that it comprises a coffee bean hydrolyzate obtained by hydrolyzing coffee beans using an enzyme, removing insoluble matters, and then purifying the hydrolyzate by contacting with an adsorbent. It is a bitterness and / or astringency inhibitor. Furthermore, the present invention is a food or pharmaceutical comprising the bitterness and / or astringency suppressing agent.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is described in detail below. In the present invention, the coffee beans to be subjected to hydrolysis are not limited to the production area and varieties, and any beans may be used, which may be raw or roasted, and may be used after being pulverized as necessary. It is done.
[0007]
In preparing the bitterness and / or astringency suppressing agent of the present invention, the coffee beans are extracted with water and / or a water-soluble solvent before performing the hydrolysis treatment with an enzyme. Examples of the water-soluble solvent include solvents such as methanol, ethanol, 2-propanol, and acetone. One or a mixture of two or more of these can be used, and they are used in the form of an aqueous solution as necessary. The extraction method can be performed under generally used conditions, and is not particularly limited, but the extraction solvent is used in an amount of 1 to 30 times, preferably 5 to 20 times that of coffee beans. The temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are suitable at 50 to 100 ° C. for 1 to 24 hours, preferably 2 to 8 hours. The extract is subjected to enzymatic decomposition through a concentration step as necessary after removing insoluble matters. When the obtained extract is a water extract, it is desirable to carry out an enzyme treatment after reducing the amount of the water-soluble solvent to 5% or less by concentration or the like if it contains a water-soluble solvent.
[0008]
For enzymatic degradation, tannase or chlorogenic acid esterase is used. The type of tannase that can be used is not particularly limited, and examples include filamentous fungi such as Aspergillus, microorganisms such as yeast and bacteria, and in particular, tannase produced from the genus Aspergillus and Penicillium, but the Aspergillus genus is preferable. Particularly preferably, tannase produced from Aspergillus oryze is used. The type of chlorogenic acid esterase that can be used is not particularly limited, and examples thereof include those produced by filamentous fungi such as Aspergillus genus, Penicillium genus, Botrytis genus, preferably Aspergillus genus, particularly preferably Aspergillus. Chlorogenic acid esterase produced from japonics and Aspergillus niger is used. These enzymes are commercially available, and can be obtained from, for example, products of Kikkoman Corporation. Further, by using these enzymes immobilized by various immobilization methods, even higher effects can be obtained.
[0009]
The conditions for the enzymatic decomposition are not particularly limited, but it is preferably 1 to 48 hours at 30 to 50 ° C, more preferably 2 to 24 hours at 35 to 45 ° C. The enzyme degradation product is purified by removing unreacted substances such as unreacted chlorogenic acid, by-product caffeic acid, or caffeine by contacting the adsorbent after removing insolubles by filtration. The type of adsorbent is not particularly limited as long as it is a polymer resin-based adsorbent. For example, a cation exchange resin such as Amberlite IR (Organo Corporation), a styrene-divinylbenzene-based synthetic adsorbent diamond Ion HP (Mitsubishi Chemical Corporation) etc. are mentioned, Especially preferably, Diaion HP-20 is used. The method of bringing into contact with these resins may be either a batch method or a column method, but the column method is more common on the production scale.
[0010]
The obtained liquid composition can be used as it is as the inhibitor of the present invention, but the solvent is preferably removed by vacuum concentration, freeze drying or the like to obtain the desired inhibitor as a powder. In addition to quinic acid, the obtained inhibitor contains monosaccharides, amino acids and the like, and the contents of quinic acid and monosaccharide are about 30 to 50% by weight and 20 to 40% by weight, respectively. It is considered that the synergistic effect of quinic acid and other components contributes to the suppression of bitterness and astringency.
[0011]
The inhibitor of the present invention can suppress unpleasant bitterness and astringency when added in a small amount to a food or drink or medicine having a bitterness and / or astringency. Examples of foods and drinks in which the inhibitor of the present invention is used include citrus fruits such as grapefruit, orange and lemon and fruit juices containing them, vegetables such as tomatoes, peppers and celery, and vegetable juices containing them, beer, wine, Examples include beverages such as coffee, cocoa, black tea, green tea, and soft drinks, extracts of gymnemic acid and aloe, soy foods such as soy milk, surimi, and processed acid products such as fish meat. When the bitterness and / or astringency suppressing agent of the present invention is directly added to foods and drinks and pharmaceuticals, 0.0001 to 0.0005% by weight, preferably 0.000003 to 0.0001% by weight, based on the food and drink The amount is appropriate.
[0012]
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.
[0013]
Example 1
After pulverizing 500 g of green coffee beans, 5000 ml of a 70 wt% aqueous ethanol solution was added and heated under reflux for 2 hours. After cooling, solid-liquid separation is performed with a centrifugal filter, and the filtrate is concentrated under reduced pressure to an ethanol content of 5% by weight or less. 5000 units of tannase (manufactured by Kikkoman) (1 unit of tannase is contained in tannic acid in water at 30 ° C.) The amount of enzyme capable of hydrolyzing the ester bond by 1 micromole per minute) was added, and the mixture was stirred at 40 ° C. for 3 hours. The treatment solution was centrifuged to remove insoluble matters, 500 ml of a synthetic adsorbent (Diaion HP-20) was added, and the mixture was stirred for 1 hour. Thereafter, the synthetic adsorbent is separated by filtration, and the filtrate is freeze-dried, whereby the bitterness / astringency inhibitor of coffee hydrolyzate consisting of 32% quinic acid, 16% glucose, and 15% fructose is 29. 9 g was obtained.
[0014]
Example 2
After pulverizing 500 g of green coffee beans, 5000 ml of a 70 wt% aqueous ethanol solution was added and heated under reflux for 2 hours. After cooling, the solution is separated into solid and liquid with a centrifugal filter, and the filtrate is concentrated under reduced pressure to an ethanol content of 5% by weight or less. 1000 units of chlorogenic acid esterase (manufactured by Kikkoman) (1 unit of chlorogenic acid esterase is 3 in 30 ° C. water). -Enzyme amount capable of hydrolyzing caffeoylquinic acid by 1 micromole per minute) was added and stirred at 40 ° C for 3 hours. The insoluble matter was removed from the treatment liquid by centrifugation, the treatment liquid was introduced into a column packed with 1000 ml of a synthetic adsorbent (Diaion HP-20), and the eluted liquid was freeze-dried, whereby the component weight ratio: quinic acid 32 26.6 g of a coffee hydrolyzate bitterness / astringency inhibitor consisting of 15% glucose, 16% glucose and 15% fructose.
[0015]
After pulverizing 150 g of green coffee beans of Reference Example, 45 g of calcium hydroxide and 1500 g of water were added, and the mixture was heated and stirred at 80 ° C. for 30 minutes. After cooling to room temperature, solid-liquid separation was performed to obtain an aqueous solution. After adjusting the pH to 3 by adding dilute hydrochloric acid, the activated carbon was decolorized. Insoluble matter was removed by filtration to obtain a filtrate. The filtrate was desalted with an ion exchange membrane electrodialyzer (cation exchange membrane fraction molecular weight: 300, anion exchange membrane fraction molecular weight: 100), concentrated under reduced pressure, and lyophilized to obtain a component weight ratio. : 13.5 g of coffee bean alkaline hydrolyzate comprising 34% quinic acid, 28% sucrose, 12% monosaccharide, 8% ash, and others.
[0016]
Test example 1
In the grapefruit juice, 5 ppm of the coffee bean hydrolyzate of Example 1 or Example 2, 4.5 ppm of the coffee bean hydrolyzate of Reference Example, or a quinic acid reagent (Nacalai Tesque) ) Was added to each sample at 1.6 ppm. Using the additive-free grapefruit juice as a control sample, each sample was subjected to sensory evaluation with 6 trained panelists using bitterness as an evaluation item. Evaluation points were 4 points for the additive-free product, 7 points when the bitterness was strongly felt, and 1 point when the bitterness was not felt at all. The average value of the evaluation results is shown in Table 1.
[0017]
[Table 1]
[0018]
From the results in Table 1, it was found that the product of the present invention can remarkably suppress bitterness, and the effect is superior to the hydrolyzate of the reference example and the quinic acid of the reagent.
[0019]
Test example 2
Caffeine (Nacalai Tesque) is selected as the bitter taste present in the food, and 0.0005% (5 ppm) of the hydrolyzate of Example 1 or Example 2 is added to the aqueous solution (0.01% w / w). A sample was prepared by adding 4.5 ppm of the hydrolyzate of Reference Example or a quinic acid reagent (Nacalai Tesque) to a final concentration of 1.6 ppm. Using the additive-free caffeine aqueous solution as a control sample, each sample was subjected to sensory evaluation with 6 trained panelists using bitterness as an evaluation item. Evaluation points were 4 points for the additive-free product, 7 points when the bitterness was strongly felt, and 1 point when the bitterness was not felt at all. The average value of the evaluation results is shown in Table 2.
[0020]
[Table 2]
[0021]
From the results of Table 2, it was found that the product of the present invention can remarkably suppress bitterness and the effect is superior to the hydrolyzate of reference example and quinic acid.
[0022]
Example 3
Peptide-containing beverages To beverages with the following formulation, add the hydrolyzate of Example 1 or Example 2 to a final concentration of 5 ppm, the hydrolyzate of Reference Example 4.5 ppm, or quinic acid 1.6 ppm. Thus, a peptide-containing beverage was prepared. Using the additive-free peptide-containing beverage as a control sample, each sample was subjected to sensory evaluation using bitterness as an evaluation item by six trained panelists. Evaluation points were 4 points for the additive-free product, 7 points when the bitterness was strongly felt, and 1 point when the bitterness was not felt at all. The average value of the evaluation results is shown in Table 3.
[0023]
[Table 3]
[0024]
From the results in Table 3, it was found that the bitterness inhibitor of the present invention can remarkably suppress the bitterness derived from the peptide, and the effect is superior to the hydrolyzate of reference example and quinic acid.
[0025]
Test example 3
A tea-extracted polyphenol (manufactured by Mitsui Norin Co., Ltd .: Polyphenol 30) is selected as an astringent ingredient present in the food, and the hydrolyzate of Example 1 or Example 2 is added to the aqueous solution (0.05% w / w). A sample was prepared by adding .0005% (5 ppm), the hydrolyzate of the reference example to 4.5 ppm, or a quinic acid reagent (Nacalai Tesque) to a final concentration of 1.6 ppm. Using the additive-free polyphenol aqueous solution as a control sample, each sample was subjected to sensory evaluation by 6 trained panelists using astringency as an evaluation item. The evaluation score was 4 points for the additive-free product, 7 points when the astringency was strongly felt, and 1 point when the astringency was not felt at all. The average value of the evaluation results is shown in Table 4.
[0026]
[Table 4]
[0027]
From the results shown in Table 4, it was found that the astringency suppressing agent of the present invention can remarkably suppress astringency, and the effect is superior to the hydrolyzate of reference example and quinic acid.
[0028]
Example 4
Green tea beverage 1000 g of hot water of 80 ° C. was added to 10 g of green tea leaf and allowed to exude for 3 minutes, and then the tea leaf was removed with a 200 mesh net to obtain a green tea beverage. To this green tea beverage, the hydrolyzate of Example 1 or Example 2 is added to a final concentration of 5 ppm, the hydrolyzate of Reference Example is 4.5 ppm, or quinic acid is 1.6 ppm. A beverage was prepared. Using the additive-free green tea beverage as a control product, each sample was subjected to sensory evaluation with 6 trained panelists using astringency as an evaluation item. The evaluation score was 4 points for the additive-free product, 7 points when the astringency was strongly felt, and 1 point when the astringency was not felt at all. The average value of the evaluation results is shown in Table 5.
[0029]
[Table 5]
[0030]
From the results in Table 5, the astringency suppressor of the present invention can remarkably suppress the astringency derived from tannins of green tea, and the effect is superior to the hydrolyzate of reference example and quinic acid. all right.
[0031]
【The invention's effect】
Unpleasant bitterness and astringency can be suppressed by adding a small amount of the bitterness and / or astringency suppressing agent of the present invention to a food or medicine having bitterness and / or astringency.
Claims (7)
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JP4916103B2 (en) * | 2004-09-30 | 2012-04-11 | 小川香料株式会社 | Cool feeling enhancer |
JP4996048B2 (en) * | 2004-09-30 | 2012-08-08 | 小川香料株式会社 | Sensory stimulation enhancer |
EP1726213A1 (en) * | 2005-05-24 | 2006-11-29 | Nestec S.A. | Soluble coffee product |
US20070237857A1 (en) * | 2006-04-10 | 2007-10-11 | Silver Richard S | Stabilized Enzyme Compositions |
JP4884130B2 (en) * | 2006-08-11 | 2012-02-29 | 小林製薬株式会社 | Food composition |
JP2011518569A (en) * | 2008-04-30 | 2011-06-30 | ネステク ソシエテ アノニム | Composition for preparing a coffee beverage comprising hydrolyzed chlorogenic acid |
JP2012100538A (en) * | 2010-05-07 | 2012-05-31 | Sanei Gen Ffi Inc | Technology for separating masking component and pigment component contained in malt extract |
JP5396500B2 (en) * | 2012-03-12 | 2014-01-22 | 小川香料株式会社 | Menthol products containing a cooling sensation enhancer |
JP6933888B2 (en) * | 2016-10-04 | 2021-09-08 | 小川香料株式会社 | Flavor deterioration inhibitor for beer-taste beverages and flavor deterioration suppression method |
JP6981712B2 (en) * | 2019-04-09 | 2021-12-17 | 耕造 上田 | Persimmon fruit processing method |
CN111418687A (en) * | 2020-04-27 | 2020-07-17 | 南通厚元生物科技有限公司 | Preparation method of coffee-flavored solid beverage |
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