JP4667101B2 - Novel uses of tetrasaccharides having a branched structure, inhibitors containing these saccharides as active ingredients - Google Patents
Novel uses of tetrasaccharides having a branched structure, inhibitors containing these saccharides as active ingredients Download PDFInfo
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- JP4667101B2 JP4667101B2 JP2005103327A JP2005103327A JP4667101B2 JP 4667101 B2 JP4667101 B2 JP 4667101B2 JP 2005103327 A JP2005103327 A JP 2005103327A JP 2005103327 A JP2005103327 A JP 2005103327A JP 4667101 B2 JP4667101 B2 JP 4667101B2
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- catechins
- branched structure
- astringency
- saccharides
- bitterness
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- Tea And Coffee (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、分岐構造を有する3〜4糖類の新規な用途に関する。より詳しくは、分岐構造を有する3〜4糖類によって、カテキン類の苦味や渋みを抑制する技術に関する。 The present invention relates to a novel use of a 3-4 saccharide having a branched structure. More specifically, the present invention relates to a technique for suppressing the bitterness and astringency of catechins by 3-4 saccharides having a branched structure.
ポリフェノールの一種であるカテキン類は、緑茶に含まれる有用成分である。近年、このカテキン類の生理作用に関する研究が急速に進展している。その研究成果として、カテキン類には、抗酸化作用、抗菌作用、脂質代謝改善作用、血圧上昇抑制作用、血糖値上昇抑制作用、消臭作用、抗アレルギー作用などがあることが明らかになってきている。 Catechins, which are a type of polyphenol, are useful components contained in green tea. In recent years, research on the physiological effects of these catechins has been progressing rapidly. As a result of research, it has become clear that catechins have antioxidant, antibacterial, lipid metabolism improving, antihypertensive, antihyperglycemic, deodorant, antiallergic, etc. Yes.
このため、カテキン類の摂取量を増加させ、あるいは継続的な摂取の普及を図る目的から、カテキン類を機能性成分として意図的に添加配合した様々な飲食品が登場し始めている。この種の飲食品の中には、高濃度の茶カテキン類を配合した茶飲料も既に発売されている。 For this reason, for the purpose of increasing the intake of catechins or promoting the spread of continuous intake, various foods and drinks intentionally added and blended with catechins as a functional ingredient have begun to appear. Among these types of foods and beverages, tea beverages containing high concentrations of tea catechins have already been released.
しかしながら、カテキン類には特有の苦味や渋味があるため、風味バランスの観点を考慮すると、その配合量には限度を設定せざるを得ない。このことは、カテキン類含有飲食品の開発の障害となっている。 However, since catechins have peculiar bitterness and astringency, when the viewpoint of flavor balance is taken into consideration, there is no choice but to set a limit on the blending amount. This is an obstacle to the development of foods and drinks containing catechins.
特許文献1では、CGTaseによってカテキン類を配糖化する技術が提案されている。しかしながら、カテキン類を配糖化するには専用の設備が必要であり、手間もかかる。特許文献2では、サイクロデキストリンを用いる技術が提案されている。特許文献3や特許文献4には、オリゴ糖その他の糖類を配合することでカテキン類の渋味や苦味の低減を達成可能な技術が開示されている。
上掲する従来技術によってカテキン類の苦味や渋味の抑制をある程度達成できたが、その効果の程度は充分とは言えず、また、カテキン類の苦味や渋味の抑制技術として汎用化できるような簡易技術とは言えないものであった。さらに、サイクロデキストリンを配合する従来の方法では、お茶の持つ「旨み」までも抑制してしまうという問題があり、特に飲料においては、この問題の解決は重要な技術的課題となっている。 Although the above-mentioned conventional technology has achieved the suppression of the bitterness and astringency of catechins to some extent, the degree of the effect is not sufficient, and it can be widely used as a technique for suppressing the bitterness and astringency of catechins. It was not a simple technique. Furthermore, in the conventional method of blending cyclodextrin, there is a problem that even the “umami” of tea is suppressed, and in particular in beverages, solving this problem is an important technical issue.
そこで、本発明は、お茶の旨味を損なわないようにしながら、カテキン類の苦味や渋味をより効果的に抑制できる簡易な汎用技術を提供することを主な目的とする。 Therefore, the main object of the present invention is to provide a simple general-purpose technology that can more effectively suppress the bitterness and astringency of catechins while maintaining the umami of tea.
本願発明者らは、糖類、とくにオリゴ糖に関する徹底かつ詳細な研究を推し進めている中で、分岐構造を有する3〜4糖類を含む非還元糖質及び/又は還元糖質が、カテキン類の苦味や渋みの抑制作用を有し、かつ、お茶の旨味などの風味を損なわないという優れた作用、機能を有することを突き止めた。 The inventors of the present application are pursuing thorough and detailed research on saccharides, particularly oligosaccharides, and the non-reducing saccharides and / or reducing saccharides containing 3-4 saccharides having a branched structure are the bitter taste of catechins. It has been found that it has an excellent action and function of suppressing the taste and astringency and not impairing the flavor of tea.
そこで、本発明は、カテキン類の苦味及び/又は渋みの抑制を目的として、分岐構造を有する3〜4糖類を使用することを提案する。なお、本発明においては、分岐構造を有する3糖類と4糖類のいずれか一方又は両方を使用したり、含有させたりする構成のいずれも含む。 Therefore, the present invention proposes to use a 3-4 saccharide having a branched structure for the purpose of suppressing the bitter taste and / or astringency of catechins. In addition, in this invention, all the structures which use or contain any one or both of trisaccharide and tetrasaccharide which have a branched structure are included.
また、本発明は、分岐構造を有する3〜4糖類を有効成分とするカテキン類の苦味及び/又は渋みの抑制剤を提供する。この抑制剤の形態は用途や目的に応じて適宜選択できるのであり、例えば、液体、粉体、顆粒状、ペースト状、エマルジョンなどの形態を採用できる。さらに本発明は、分岐構造を有する3〜4糖類を風味調整成分として含有するカテキン類含有飲食品を提供する。 Moreover, this invention provides the inhibitor of the bitterness and / or astringency of catechin which uses 3-4 saccharides which have a branched structure as an active ingredient. The form of the inhibitor can be appropriately selected according to the use and purpose, and for example, forms such as liquid, powder, granule, paste, and emulsion can be adopted. Furthermore, this invention provides the catechin containing food / beverage products which contain 3-4 saccharides which have a branched structure as a flavor adjustment component.
ここで、本発明に関連する主要な技術用語を定義付けする。 Here, key technical terms related to the present invention are defined.
まず、「分岐構造」は、α-1,4グルコシド結合のみからなる直鎖構造に対して、その糖鎖中にα-1,1グルコシド結合、α-1,2グルコシド結合、α-1,3グルコシド結合、α-1,6グルコシド結合などのα-1,4グルコシド結合以外の結合を有する構造を意味する。 First, the “branched structure” refers to a linear structure consisting only of α-1,4 glucoside bonds, α-1,1 glucoside bond, α-1,2 glucoside bond, α-1, It means a structure having a bond other than an α-1,4 glucoside bond, such as a 3 glucoside bond or an α-1,6 glucoside bond.
「分岐構造を有する3〜4糖類」とは、糖鎖中のいずれかに前記分岐構造を備える3糖あるいは4糖のオリゴ類を意味する。一例を挙げれば、α-1,6グルコシド結合のみで構成されるイソマルトトリオース、イソマルトテトラオース、α-1、4グルコシド結合とα-1,6グルコシド結合とで構成されるパノース(マルトースの非還元性末端グルコースにグルコースがα-1,6グルコシド結合した3糖)、イソパノース(マルトースの還元性末端グルコースにグルコースがα-1,6グルコシド結合した3糖)、イソマルトトリオシルグルコース、α-1,3グルコシド結合を一つ以上有する3糖類又は4糖類のニゲロオリゴ糖、α-1,2グルコシド結合を一つ以上有する3糖類又は4糖類のコウジオリゴ糖などを広く含み、また、以上の分岐オリゴ糖の還元物も含む。なお、これらの分岐構造を有する3〜4糖類は、カテキン類の苦味や渋味に係わる成分に対する包接効果を発揮することにより、これらの風味を抑制するものと推定される。本発明では、これらの分岐オリゴ糖を単独で、あるいは複数種組み合わせて用いてもよい。 The “3-4 saccharide having a branched structure” means a trisaccharide or tetrasaccharide oligo provided with the branched structure in any sugar chain. For example, panose (maltose composed of isomaltotriose, isomalttetraose, α-1,4 glucoside bond and α-1,6 glucoside bond composed only of α-1,6 glucoside bond. Non-reducing terminal glucose of 3 sugars in which glucose is α-1,6 glucoside-bonded), isopanose (trisaccharide in which glucose is α-1,6-glucoside-bonded to reducing terminal glucose of maltose), isomaltotriosyl glucose, Widely includes trisaccharide or tetrasaccharide nigerooligosaccharide having one or more α-1,3 glucoside bonds, trisaccharide or tetrasaccharide koji oligosaccharide having one or more α-1,2 glucoside bonds, and the like The reduced product of the branched oligosaccharide is also included. In addition, it is estimated that 3-4 saccharides which have these branched structures suppress these flavors by exhibiting the inclusion effect with respect to the bitterness and astringency of catechins. In the present invention, these branched oligosaccharides may be used alone or in combination.
糖質又は糖組成物中の分岐構造を有する3〜4糖類の含有量は、重合度分布を求める排除型イオン交換系カラムと各重合度中の直鎖オリゴ糖と分岐オリゴ糖の比率を求めるアミン結合シリカカラムを利用した高速液体クロマトグラフィー法などによって測定することができる(食品化学新聞社「澱粉糖関連工業分析法」、p131〜138、1991)。 The content of 3-4 saccharides having a branched structure in the saccharide or sugar composition is determined by the exclusion type ion exchange column for obtaining the degree of polymerization distribution and the ratio of the linear oligosaccharide to the branched oligosaccharide in each degree of polymerization. It can be measured by a high-performance liquid chromatography method using an amine-bonded silica column (Food Chemical Newspaper "Starch Sugar Related Industrial Analysis Method", p 131-138, 1991).
「非還元糖」とは、アルドースの1位、またはケトースの2位、即ちアノマー炭素原子が置換を受けていない糖類組成物であり、「還元糖」は、前記置換を受けている糖類組成物である。 The “non-reducing sugar” is a saccharide composition in which the aldose is positioned at the first position or the ketose is positioned at the second position, that is, the anomeric carbon atom is not substituted. It is.
「カテキン類」とは、フラボノイドの一種であり、3位に水酸基を持つ3-hydroxyflavanの誘導体とこれらの酸化、重合物を含む。中でも緑茶に含まれる茶カテキンは有名であり、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート、エピカトカテキンガレートの計8種類が知られている。 “Catechins” are a kind of flavonoids, and include 3-hydroxyflavan derivatives having a hydroxyl group at the 3-position and their oxidation and polymerization products. Among them, tea catechins contained in green tea are famous, and a total of eight types are known: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epicatecatechin gallate.
本発明によれば、お茶の旨味などの風味を損なわないようにしながら、カテキン類の苦味や渋味を顕著に抑制できる。その結果、カテキン類の配合による風味低下の懸念を払拭できるので、カテキン類を高濃度で配合した飲食物の開発を促進することが可能となる。 According to the present invention, the bitterness and astringency of catechins can be remarkably suppressed while maintaining the flavor of tea. As a result, since it is possible to dispel the concern about a decrease in flavor due to the blending of catechins, it becomes possible to promote the development of foods and drinks blended with catechins at a high concentration.
まず、以下の実施例で使用した糖質試料を、次の「表1」に示す。 First, the saccharide samples used in the following examples are shown in the following “Table 1”.
グルコース(商品名「無水結晶ぶどう糖」昭和産業株式会社製)、ソルビトール(商品名「ソルビトール日研SP」日研化学株式会社製)、エリスリトール(商品名「エリスリトールEridexTM」日研化学株式会社製)、マルトース(商品名「サンマルトS」株式会社林原製)、マルチトール(商品名「マルビット」日研化学株式会社製)、トレハロース(商品名「トレハ」株式会社林原製)、β‐CD(商品名「デキシーパールβ‐100」塩水港精糖株式会社製)は、市販製品を用いた。また、その糖質は、市販オリゴ糖から分離・精製して得た。分岐オリゴ糖はイソマルト900(昭和産業株式会社製)を用い、分画、精製して得た。 Glucose (trade name “Anhydrous Crystal Glucose” manufactured by Showa Sangyo Co., Ltd.), sorbitol (trade name “Sorbitol Nikken SP” manufactured by Nikken Chemical Co., Ltd.), Erythritol (trade name “Erythritol Eridex ™ ” manufactured by Nikken Chemical Co., Ltd.) , Maltose (trade name “Sanmaruto S” manufactured by Hayashibara Co., Ltd.), maltitol (trade name “Malbit” manufactured by Nikken Chemical Co., Ltd.), trehalose (trade name “Trehal” manufactured by Hayashibara Co., Ltd.), β-CD (trade name) “Dexy Pearl β-100” (manufactured by Shisui Minato Sugar Co., Ltd.) was a commercial product. The carbohydrate was obtained by separation and purification from commercially available oligosaccharides. The branched oligosaccharide was obtained by fractionation and purification using Isomalt 900 (manufactured by Showa Sangyo Co., Ltd.).
いずれもオルガノ社製の連続分取クロマト装置による分画処理後、YMC社製のODS分取クロマト装置などで繰り返し精製し、純度90%以上の非還元物試料を調整することにより取得した。この還元物試料については、前記非還元物試料を公知の方法(Starke 26 307-312.1974参照)に準じて還元し、前記ODS分取クロマト装置で精製し、純度90%以上の試料を調整することにより得た。 In any case, after fractionation treatment with a continuous preparative chromatograph manufactured by Organo, purification was repeated using an ODS preparative chromatograph manufactured by YMC, and the like, and the nonreduced sample having a purity of 90% or more was prepared. For this reduced product sample, the non-reduced sample is reduced according to a known method (see Starke 26 307-312.1974) and purified by the ODS preparative chromatograph to prepare a sample having a purity of 90% or more. Obtained.
実施例1に示した糖質試料を用いて、カテキン類の苦味や渋味の抑制効果と旨味の残存程度についての官能評価試験を行なった。 Using the saccharide sample shown in Example 1, a sensory evaluation test was conducted on the inhibitory effect on the bitterness and astringency of catechins and the remaining degree of umami.
1.2mg/mlのカテキンを含む市販の茶飲料(商品名「カテキン緑茶」、サンガリア株式会社製)に各種糖質試料を5重量%(固形分換算)になるように添加した。 Various sugar samples were added to a commercial tea beverage containing 1.2 mg / ml catechin (trade name “catechin green tea”, manufactured by Sangalia Co., Ltd.) so as to be 5% by weight (in terms of solid content).
官能評価は、熟練パネラー7名で行った。評価項目は、苦味抑制、渋味抑制、旨味残存の3項目である。評価は、前記茶飲料に砂糖を同量添加した「対照区」との間の相対評価を基に実施した。苦味や渋みの抑制については、強い効果がある場合を「○」、効果がある場合を「△」、効果がない場合を「×」とした。
また、旨みの残存については、失われていない場合を「○」、ほとんど失われていない場合を「△」、失われている場合を「×」とした。総合評価は、3項目中、○が3項目の場合を「◎」、○が2項目の場合を「○」、○が1項目の場合を「△」、×が一項目でもある場合と○の評価項目がない場合を「×」とした。この評価結果を、次の「表2」(非還元糖関連について)、「表3」(還元糖関連について)にまとめた。
The sensory evaluation was performed by 7 skilled panelists. There are three evaluation items: bitterness suppression, astringency suppression, and umami residual. The evaluation was performed based on a relative evaluation with the “control group” in which the same amount of sugar was added to the tea beverage. Regarding the suppression of bitterness and astringency, “◯” indicates that there is a strong effect, “Δ” indicates that there is an effect, and “X” indicates that there is no effect.
As for the remaining umami, “◯” indicates that it has not been lost, “Δ” indicates that it has not been lost, and “X” indicates that it has been lost. Comprehensive evaluation is “◎” when 3 items are 3 out of 3 items, “○” when 2 items are ○, “△” when 1 item is 1 item, and × when 1 item is 1 item. The case where there was no evaluation item was marked as “x”. The evaluation results are summarized in the following “Table 2” (for non-reducing sugars) and “Table 3” (for reducing sugars).
前掲する表2、表3に示された評価結果からわかるように、分岐構造を有する3〜4糖類及びその還元物では、苦味や渋味が抑制され、かつ旨味が残存していた。一方、単糖類、α-1,4グルコシド結合のみの直鎖オリゴ糖、α-1,4グルコシド結合以外の結合を有する5糖類以上の分岐オリゴ糖では、対照区と同等又はそれ以下の評価であり、β-サイクロデキストリンは、苦味と渋味の抑制効果はよかったが、旨味の減少が著しかった。 As can be seen from the evaluation results shown in Tables 2 and 3 above, the 3-4 saccharides having a branched structure and the reduced products thereof had bitterness and astringency suppressed, and umami remained. On the other hand, for monosaccharides, linear oligosaccharides with only α-1,4 glucoside bonds, and branched oligosaccharides with 5 or more saccharides having bonds other than α-1,4 glucoside bonds, the evaluation is equal to or less than that of the control group. In addition, β-cyclodextrin was effective in suppressing bitterness and astringency, but the decrease in umami was significant.
試験1。
実施例2で使用した市販茶飲料に市販のカテキン製剤(商品名:サンフェノン100S、太陽化学株式会社製)を、0.02%、0.04%、0.08%添加した緑茶サンプルを調整し、カテキン濃度と旨味の関連性を確認した。また、旨味のポジティブコントロールとして、0.15%グルタミン酸ナトリウムを用いた。旨味は味覚センサーを用いて測定した。
Test 1.
A green tea sample prepared by adding 0.02%, 0.04%, 0.08% of a commercially available catechin preparation (trade name: Sanphenon 100S, manufactured by Taiyo Chemical Co., Ltd.) to the commercially available tea beverage used in Example 2 was prepared. The relationship between catechin concentration and umami was confirmed. Moreover, 0.15% sodium glutamate was used as a positive control for umami. Umami was measured using a taste sensor.
味覚センサーは、株式会社インテリジェントセンサーテクノロジー社製の味識別装置SA402Bを用いた。測定は、7種のセンサーを用いて、30mMKCl+0.3mM酒石酸の基準液に対する各サンプルの出力を測定した。測定は計5回行い、その平均値をウエーバーの法則に即してセンサー出力から旨味へ変換した。 The taste sensor used was a taste identification device SA402B manufactured by Intelligent Sensor Technology. For the measurement, the output of each sample with respect to a standard solution of 30 mM KCl + 0.3 mM tartaric acid was measured using seven types of sensors. The measurement was performed 5 times in total, and the average value was converted from sensor output to umami in accordance with Weber's law.
測定結果を図1に示す。この図1に示すように、カテキン製剤を添加すると、グルタミン酸ナトリウムを添加したときと同様に旨味強度が増加された。また、その増加は添加濃度依存的であった。 The measurement results are shown in FIG. As shown in FIG. 1, when the catechin preparation was added, the umami strength was increased in the same manner as when sodium glutamate was added. The increase was dependent on the addition concentration.
次に、糖質添加が旨味に与える影響について味覚センサーを用いて確認した。 Next, the effect of the addition of carbohydrates on umami was confirmed using a taste sensor.
使用した糖質としては、分岐構造を有する非還元3〜4糖類を主成分として50%含有する糖質試料、β-サイクロデキストリン(商品名デキシーパール高純度品β-100、塩水港製糖株式会社製)を用いた。 As the used saccharide, a saccharide sample containing 50% of a non-reducing 3-4 saccharide having a branched structure as a main component, β-cyclodextrin (trade name: Doxy Pearl high purity product β-100, Shimizu Minato Sugar Co., Ltd. Made).
試験2。
無添加の「対照区」、非還元の分岐3〜4糖類を1.5%添加した「実施例区」、βサイクロデキストリンを0.5%添加した比較例区(β-CD区)を測定した結果を図2に示す。縦軸の数値が低いほど、旨味が低減することを意味する。対照区と比較してβ-CD添加区では、旨味成分の大幅な減少が確認されたのに対して、前記実施例区では、旨味の減少の程度は小さく、お茶の風味が残存するという優れた特性を有すると考えられた。
“Control group” with no addition, “Example group” with 1.5% addition of non-reducing branched 3-4 sugars, and Comparative example group (β-CD group) with 0.5% addition of β cyclodextrin were measured. The results are shown in FIG. The lower the value on the vertical axis, the lower the taste. Compared to the control group, a significant decrease in umami components was confirmed in the β-CD addition group, whereas in the example group, the degree of umami decrease was small and the tea flavor remained excellent. It was considered to have the characteristics.
「カテキン強化抹茶ゼリー」による食品評価試験。 Food evaluation test using “catechin-enhanced matcha jelly”.
500mLの水に50gのゼラチンを振り入れ、膨張後、電子レンジで約30秒加熱して溶解した。これに70℃のお湯2000mLを加えて混ぜた後、300mLのお湯に溶いた抹茶40g、市販のカテキン製剤(商品名:サンフェノン100S、太陽化学株式会社製)2gを加えて均一化させた、さらに、分岐構造を有する非還元3〜4糖類を主成分として50%含有する糖質試料300g、砂糖300gを加えてかき混ぜで、とろみが出た時点で容器に流し入れた。室温まで冷却後、冷蔵庫で一昼夜保存した。 50 g of gelatin was sprinkled into 500 mL of water, and after expansion, dissolved in a microwave oven by heating for about 30 seconds. After adding 2000 mL of 70 ° C. hot water to this and mixing, 40 g of matcha tea dissolved in 300 mL of hot water and 2 g of a commercially available catechin preparation (trade name: Sanphenon 100S, manufactured by Taiyo Kagaku Co., Ltd.) were added and homogenized. 300 g of a saccharide sample containing 50% of a non-reduced 3-4 saccharide having a branched structure as a main component and 300 g of sugar were added and stirred, and poured into a container when thickening occurred. After cooling to room temperature, it was stored overnight in a refrigerator.
これをパネラー評価に供したところ、苦味と渋味が抑制され、かつ、お茶の旨味が感じられるという高い評価であった。 When this was subjected to panel evaluation, it was highly evaluated that bitterness and astringency were suppressed and the umami of tea was felt.
「カテキン強化抹茶ムース」による食品評価試験。 Food evaluation test using “Catechin-enhanced Matcha Mousse”.
水300mL、抹茶60g、カテキン製剤(商品名:サンフェノン100S、太陽化学株式会社製)1g、砂糖300g、分岐構造を有する非還元3〜4糖類を主成分として50%含有する糖質試料200g、膨張させたゼラチン50gを弱火で加熱溶解し、とろみがつく程度まで冷却した。これに牛乳800mLを加え、卵白1個と砂糖100gで調整したメレンゲと生クリーム1000mLをホイップしたホイップクリームを加え、軽く混ぜ合わせた。これを容器に流し込み、冷蔵庫で2時間冷却した。 300 mL of water, 60 g of green tea, 1 g of catechin preparation (trade name: Sanphenon 100S, manufactured by Taiyo Chemical Co., Ltd.), 300 g of sugar, 200 g of a saccharide sample containing 50% of a non-reducing 3-4 saccharide having a branched structure as a main component, swelling 50 g of the gelatin thus prepared was dissolved by heating in a low heat, and cooled to a level where thickening occurred. To this was added 800 mL of milk, and meringue adjusted with 1 egg white and 100 g of sugar and whipped cream whipped with 1000 mL of fresh cream were added and lightly mixed. This was poured into a container and cooled in a refrigerator for 2 hours.
これをパネラー評価に供したところ、苦味と渋味が抑制され、かつ、お茶の旨味が感じられるという高い評価であった。 When this was subjected to panel evaluation, it was highly evaluated that bitterness and astringency were suppressed and the umami of tea was felt.
本発明は、カテキン類の旨味を残しながら、苦味と渋味が抑制できる技術として利用できる。本発明に係る抑制剤は、カテキン類を配合する茶系飲料、果実飲料、炭酸飲料、野菜飲料、スポーツ飲料、乳清飲料、アルコール飲料その他の飲料、アイスクリーム、ゼリー、ムース、飴菓子、ガムなどの菓子、フィリング、健康食品、サプリメントなどに配合することができる。 The present invention can be used as a technique capable of suppressing bitterness and astringency while leaving the umami of catechins. Inhibitors according to the present invention include tea beverages, fruit beverages, carbonated beverages, vegetable beverages, sports beverages, whey beverages, alcoholic beverages and other beverages, ice creams, jellies, mousses, candy sweets, gums containing catechins Can be blended into confectionery, fillings, health foods, supplements, etc.
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JP4559954B2 (en) * | 2005-11-14 | 2010-10-13 | 昭和産業株式会社 | Flavor improving composition, use thereof, and flavor improving method |
JP4838752B2 (en) * | 2006-11-13 | 2011-12-14 | 花王株式会社 | Container drink |
JP4889782B2 (en) | 2008-12-24 | 2012-03-07 | 株式会社マルハニチロ食品 | Bioactive complex containing protamine and / or salt thereof and acidic polymer compound and use thereof |
JP5778888B2 (en) * | 2009-10-16 | 2015-09-16 | 日本食品化工株式会社 | Flavor improving agent containing branched sugar and masking agent for pharmaceutical preparation |
CN103068251A (en) * | 2010-08-31 | 2013-04-24 | 株式会社伊藤园 | Container-packed green tea drink and process for producing the same |
WO2012029132A1 (en) * | 2010-08-31 | 2012-03-08 | 株式会社伊藤園 | Packaged green tea drink and method for producing same |
JP7109154B2 (en) | 2015-12-14 | 2022-07-29 | アサヒ飲料株式会社 | Tea beverage, method for improving palatability of tea beverage, method for suppressing bitterness or astringency of tea beverage, and method for improving sweetness of tea beverage |
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