JP4709595B2 - Taste improving agent and method for improving taste - Google Patents

Taste improving agent and method for improving taste Download PDF

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JP4709595B2
JP4709595B2 JP2005195954A JP2005195954A JP4709595B2 JP 4709595 B2 JP4709595 B2 JP 4709595B2 JP 2005195954 A JP2005195954 A JP 2005195954A JP 2005195954 A JP2005195954 A JP 2005195954A JP 4709595 B2 JP4709595 B2 JP 4709595B2
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JP2007014212A (en
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知子 松田
戸川  真
進 清原
謙次 足立
秀樹 増田
修一 村西
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本発明は、経口製品に広く適用することができる呈味改善剤、呈味の改善方法、並びに所定量の呈味改善剤が添加された経口製品に関する。
なお、本明細書において、経口製品とは、経口摂取が可能な製品及び口腔内で使用される製品、すなわちヒトの口に入れ持たれる製品を総称し、具体的には、食品、飲料、経口医薬品、口腔衛生剤などが挙げられる。
The present invention relates to a taste improver that can be widely applied to oral products, a method for improving taste, and an oral product to which a predetermined amount of taste improver is added.
In this specification, the oral product is a generic term for products that can be taken orally and products that are used in the oral cavity, that is, products that are held in the human mouth. Examples include pharmaceuticals and oral hygiene agents.

魚のはらわたの苦味やきゅうりの苦味のように、飲食品には苦味を有するものが少なくない。
このような苦味は、一般に不快味として認識される。しかし、茶、コーヒー、ビールのように適度な苦味がおいしさの不可欠な要素となっている場合がある。また、山菜料理や鮎の塩焼きのように、わずかな苦味が料理の味を格段に引き立てることもよく知られている。
Many foods and drinks have a bitter taste, such as the bitter taste of fish and cucumber.
Such a bitter taste is generally recognized as an unpleasant taste. However, moderate bitterness, such as tea, coffee and beer, may be an essential element of taste. It is also well known that a slight bitter taste greatly enhances the taste of the dish, such as wild vegetable dishes and grilled salmon.

このため、飲食品の製造において、苦味の付与又は味質の向上のために、例えばビールの苦味成分であるイソアルファー苦味酸、コーヒーの苦味成分であるカフェイン(抽出物)、カカオ等の苦味成分であるテオブロミン、グレープフルーツの苦味成分であるナリンジン、ダイダイ抽出物、カワラタケ抽出物、キナ抽出物、キノイジン抽出物、キハダ抽出物、香辛料抽出物等の苦味料を飲食品に添加する場合がある。
しかし、添加される苦味成分の苦味度が弱ければ苦味の付与又は味質の向上効果がない。一方、添加される苦味成分の苦味度が強過ぎると飲食品の本来の味が損なわれてしまうことがある。そこで、苦味の上手なコントロールが、苦味成分を飲食品に添加する際に極めて重要である。
For this reason, in the production of foods and drinks, for example, isoalpha-bitter acid, which is a bitter component of beer, caffeine (extract), bitter component of coffee, cacao, etc. Bitterings such as theobromine, which is a component, and naringin, which is a bitter component of grapefruit, Daidai extract, Kawaratake extract, kina extract, quinoidin extract, yellowfin extract, spice extract, and the like may be added to food and drink.
However, if the bitterness of the added bitterness component is weak, there is no effect of imparting bitterness or improving taste quality. On the other hand, if the bitterness of the added bitterness component is too strong, the original taste of the food or drink may be impaired. Therefore, good control of bitterness is extremely important when adding bitterness ingredients to foods and drinks.

また、近年の健康指向の高まりから、苦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。こうした健康食品には、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。
しかし、その苦味に起因して、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、そのリフレッシュ効果を求めて栄養ドリンク剤などを愛用する者が多いが、さらなる消費の拡大を図ることができない理由の一つは、それに苦味成分が含まれていることであると考えられている。
このように、健康食品或いは栄養ドリンク剤のような医薬品の場合は、苦味がその商品価値を低下させるため、苦味をどのようにマスキングするかが重要である。
In addition, various health foods including herbal medicines having a bitter taste are commercially available due to the recent increase in health orientation. Such health foods contain extracts such as gymnemaic acid and aloe, and are expected to have various functional effects.
However, due to the bitter taste, targeted consumers tend to be biased towards adult males. Also, in recent stressed society, many people love nutritional drinks for the refreshing effect, but one of the reasons why it is not possible to further increase consumption is that it contains bitter components. It is considered to be.
Thus, in the case of pharmaceuticals such as health foods or nutritional drinks, how bitterness is masked is important because bitterness reduces its commercial value.

飲食品の苦味を制御又はマスキングする方法としては、例えば、吸着体を用いて苦味物質を選択的に除去する方法(特許文献1参照)、包接化合物を用いる方法(特許文献2参照)、及び甘味剤を添加する方法(特許文献3参照)、コーヒー豆加水分解物からなる呈味改善剤を使用する方法(特許文献4参照)、コーヒー豆の酵素加水分解物からなる苦味・渋味抑制剤を使用する方法(特許文献5参照)が提案されている。   As a method for controlling or masking the bitterness of food and drink, for example, a method of selectively removing a bitter substance using an adsorbent (see Patent Document 1), a method of using an inclusion compound (see Patent Document 2), and A method of adding a sweetener (see Patent Document 3), a method of using a taste improver comprising a coffee bean hydrolyzate (see Patent Document 4), a bitterness / astringency inhibitor comprising an enzyme hydrolyzate of coffee beans A method of using (see Patent Document 5) has been proposed.

また、カリウム含有食品のえぐ味の改善を目的とした呈味改良剤(特許文献6参照)、テアニンを含有する風味改善組成物(特許文献7参照)なども提案されている。
また、医薬品における苦味のマスキング方法として、精油を配合する方法が提案されている(特許文献8参照)。
In addition, a taste improver (see Patent Document 6) for improving the taste of potassium-containing foods and a flavor improving composition containing theanine (see Patent Document 7) have been proposed.
Moreover, the method of mix | blending essential oil is proposed as a masking method of the bitterness in a pharmaceutical (refer patent document 8).

次に、酸味は、食品の味を構成する重要な要素であり、爽快な酸味を付与するために、
クエン酸、コハク酸、酒石酸、乳酸等の酸味料が食品添加物として一般に使用されており、食品の味の形成に貢献している。
しかしながら、pH調整剤や保存料として用いられる酢酸等の酸類に由来する酸味、或いは食品の加工、流通若しくは保存中に生成する酸味については、その不快感ゆえ消費者の製品に対する嗜好性を低下させ、その結果、製品価値が下がることになる。
Secondly, sourness is an important factor in the taste of food, and in order to give a refreshing sourness,
Acidulants such as citric acid, succinic acid, tartaric acid, and lactic acid are generally used as food additives and contribute to the formation of food taste.
However, acidity derived from acids such as acetic acid used as pH adjusters and preservatives, or acidity generated during processing, distribution or storage of food, reduces consumer preference for products due to discomfort. As a result, the product value decreases.

このような食品中の不快な酸味の抑制法として、キナ酸を添加することによる有機酸を含有する食品の呈味改善法(特許文献9参照)、クエン酸等を添加することによる嗜好性の改善された食品の製造法(特許文献10参照)、テアニンを含有する風味改善組成物を添加する方法(特許文献7参照)、グルコン酸カルシウムおよび乳酸カルシウムを有効成分とする有機酸減酸剤による減酸法(特許文献11参照)、高甘味度の甘味料を用いる方法(特許文献12参照)などが提案されている。   As a method for suppressing unpleasant sourness in such foods, there is a method for improving the taste of foods containing organic acids by adding quinic acid (see Patent Document 9), palatability by adding citric acid and the like. By an improved method for producing food (see Patent Document 10), a method for adding a flavor improving composition containing theanine (see Patent Document 7), an organic acid deoxidizer containing calcium gluconate and calcium lactate as active ingredients A method of reducing acid (see Patent Document 11), a method using a sweetener with a high degree of sweetness (see Patent Document 12), and the like have been proposed.

次に、近年の健康指向の高まりから、アスパルテーム、ステビア、アセスルファムK、スクラロースなどの低カロリーで高甘味度の甘味料(以下「高甘味度甘味料」という)を使用した製品が増加している。
このような高甘味度甘味料は、ショ糖の数倍〜数千倍の甘味度を有するという優れた性能を持つ反面、後味として甘味が持続し続けるため味の切れが悪く、結果として呈味の質がショ糖に比して劣るという欠点を有している。
そのため、高甘味度の甘味料の様々な製品に広く使用されるためには、その不快な後味の改善が最大の課題となっている。
Next, due to the recent increase in health orientation, products using low-calorie, high-sweetness sweeteners (hereinafter referred to as “high-sweetness sweeteners”) such as aspartame, stevia, acesulfame K, and sucralose are increasing. .
Such a high-intensity sweetener has an excellent performance of having a sweetness several times to several thousand times that of sucrose, but on the other hand, since the sweetness continues as a aftertaste, the taste is poor, resulting in a taste. Has the disadvantage that its quality is inferior to that of sucrose.
Therefore, in order to be widely used in various products of high-intensity sweeteners, improvement of the unpleasant aftertaste is the biggest issue.

高甘味度甘味料の呈味改善については、L−アスパラギン等のアミノ酸や、グルコン酸、クエン酸等の有機酸やその塩を使用する方法(特許文献13、特許文献14、特許文献15参照)、高甘味度甘味料とルチン、ヘスペリジン等の天然物を組み合わせる方法(特許文献16、特許文献17参照)、ガラクトマンナン分解物、ニゲロオリゴ糖、ビートオリゴ糖、コーヒーオリゴ糖等の糖類を高甘味度甘味料の味質改善に用いる方法(特許文献18、特許文献19、特許文献20、特許文献21参照)、さとうきび由来のバガス抽出物や酵素処理イチョウ葉エキス等の植物由来の抽出物を高甘味度甘味料に配合する方法(特許文献22、特許文献23参照)、コーヒー豆を酵素またはアルカリで加水分解処理して得られた処理物を精製して得られるキナ酸を甘味改善剤として用いることにより、高甘味度甘味料の不快な後味を抑制する方法(特許文献24参照)などが提案されている。   For improving the taste of high-intensity sweeteners, methods using amino acids such as L-asparagine, organic acids such as gluconic acid and citric acid, and salts thereof (see Patent Document 13, Patent Document 14, and Patent Document 15) , A method of combining high-intensity sweeteners with natural products such as rutin and hesperidin (see Patent Documents 16 and 17), galactomannan degradation products, saccharides such as nigerooligosaccharides, beet oligosaccharides, and coffee oligosaccharides. High sweetness of plant-derived extracts such as sugarcane-derived bagasse extract and enzyme-treated ginkgo biloba extract, a method used for improving the taste of sweeteners (see Patent Document 18, Patent Document 19, Patent Document 20, and Patent Document 21) A method of blending with a sweetener (see Patent Document 22 and Patent Document 23), and purifying a processed product obtained by hydrolyzing coffee beans with an enzyme or alkali. By using quinic acid as a sweet taste improving agent, and a method of suppressing an unpleasant aftertaste of intense sweeteners (see Patent Document 24) it has been proposed.

しかしながら、上記方法では呈味改善の効果が十分ではない場合がある。また、十分な呈味改善の効果を得るために添加量を増やした場合は、それに伴って呈味改善剤自体の味が食品や医薬品等の本来の味を変化させてしまうなどの問題点もある。
また、呈味改善剤の製造が煩雑であるため十分な供給ができない場合がある。
さらに原材料の入手が困難な場合もある。
そのため、産業界からは、以上述べたような問題点を有しない新たな呈味改善剤の提供が強く要望されていた。
特開昭55−108254号公報 特開昭61−40260号公報 特公昭60−9774号公報 特開平9−94080号公報 特開2001−321116号公報 特許第3065454号公報 特開平9−313129号公報 特開平5−255126号公報 特開昭53−26359号公報 特開平1−265866号公報 特開平10−248385号公報 特開平10−215793号公報 特開2000−270804号公報 特開2003−210147号公報 特開昭60−188035号公報 特開平10−146165号公報 特開平8−256725号公報 特開平9−19268号公報 特開平10−234331号公報 特開2000−197462号公報 特開2002−272411号公報 特開2000−217540号公報 特開2003−180288号公報 特開2001−321115号公報
However, the above method may not have a sufficient taste improvement effect. In addition, when the amount added is increased in order to obtain a sufficient taste improvement effect, the taste of the taste improver itself may change the original taste of food, medicine, etc. is there.
Moreover, since manufacture of a taste improving agent is complicated, sufficient supply may not be performed.
In addition, it may be difficult to obtain raw materials.
For this reason, there has been a strong demand from the industry to provide a new taste improver that does not have the problems described above.
JP-A-55-108254 Japanese Patent Laid-Open No. 61-40260 Japanese Patent Publication No. 60-9774 JP-A-9-94080 JP 2001-321116 A Japanese Patent No. 30654454 JP 9-313129 A Japanese Patent Laid-Open No. 5-255126 Japanese Patent Laid-Open No. 53-26359 JP-A-1-265866 Japanese Patent Laid-Open No. 10-248385 JP-A-10-215793 JP 2000-270804 A JP 2003-210147 A JP 60-188035 A Japanese Patent Laid-Open No. 10-146165 JP-A-8-256725 Japanese Patent Laid-Open No. 9-19268 JP-A-10-234331 JP 2000-197462 A JP 2002-272411 A JP 2000-217540 A JP 2003-180288 A JP 2001-321115 A

本発明の目的は、原材料を安定的に確保でき、製造方法が容易であり、且つ少ない添加量で経口製品の呈味改善、特に不快な苦味、酸味、甘味を効果的に抑制・低減可能な、且つ安全性が極めて高い呈味改善剤を提供することである。
また、コストがかからず簡便で安全性の高い経口製品の呈味の改善方法を提供すること、呈味が改善された経口製品を提供すること、及び不快な後味が低減された高甘味度甘味料組成物を提供することである。
The object of the present invention is to ensure a stable supply of raw materials, to facilitate the production method, and to improve the taste of oral products with a small amount of addition, and can effectively suppress and reduce unpleasant bitterness, sourness and sweetness. And providing a taste improving agent with extremely high safety.
In addition, providing a method for improving the taste of an oral product that is inexpensive and simple and highly safe, provides an oral product with an improved taste, and has a high sweetness level with reduced unpleasant aftertaste It is to provide a sweetener composition.

本発明者らは、従来技術の問題点を解決すべく鋭意研究した結果、紅茶葉の水による抽出物を吸着剤によって処理して得られる精製物が経口製品の呈味の改善、特に不快な苦味や酸味、含有される高甘味度甘味料の不快な後味を顕著に抑制或いは低減できることを見出し、本発明を完成するに至った。   As a result of diligent research to solve the problems of the prior art, the present inventors have found that a purified product obtained by treating a tea leaf water extract with an adsorbent improves the taste of an oral product, particularly unpleasant. The present inventors have found that the bitterness and sourness and the unpleasant aftertaste of the high-intensity sweetener contained can be significantly suppressed or reduced, and the present invention has been completed.

すなわち、本発明は、紅茶葉を水で抽出処理して抽出液を得、次いでその抽出液を吸着剤で精製処理して得られる精製物からなることを特徴とする経口製品の呈味改善剤である。   That is, the present invention is a taste improver for oral products characterized in that it comprises a purified product obtained by extracting black tea leaves with water to obtain an extract, and then purifying the extract with an adsorbent. It is.

また、本発明は、紅茶葉を水で抽出処理して抽出液を得、次いでその抽出液を吸着剤で精製処理して精製物を得、さらにその精製物を、分離膜による処理、有機溶媒添加による不溶物処理及び陽イオン交換樹脂による処理から選択される1又は2以上の精製方法で処理して得られる再精製物からなることを特徴とする経口製品の呈味改善剤である。   In the present invention, the tea leaf is extracted with water to obtain an extract, and then the extract is purified with an adsorbent to obtain a purified product. The purified product is further treated with a separation membrane, an organic solvent. It is a taste improving agent for oral products, characterized by comprising a repurified product obtained by treatment with one or more purification methods selected from treatment with insoluble matter by addition and treatment with cation exchange resin.

また、本発明は、経口製品に、呈味の改善をもたらす有効量の上記の呈味改善剤を添加することを特徴とする呈味の改善方法である。特に、当該改善方法において、呈味の改善が、酸味の抑制、苦味の抑制、経口製品に含まれる高甘味度甘味料による不快な後味の低減であることを特徴とする。   In addition, the present invention is a method for improving taste, which comprises adding an effective amount of the above-described taste improver for improving taste to an oral product. In particular, the improvement method is characterized in that the improvement of taste is suppression of acidity, suppression of bitterness, and reduction of unpleasant aftertaste due to a high-intensity sweetener contained in an oral product.

さらに、上記改善方法において、呈味の改善が、酸味の抑制、苦味の抑制である場合に、その有効量が、0.1〜50ppmの量であることを特徴とし、一方、呈味の改善が経口製品に含まれる高甘味度甘味料による不快な後味の低減である場合に、その有効量が含まれる高甘味度甘味料に対して0.1〜5質量%の量であることを特徴とする。   Furthermore, in the said improvement method, when the improvement of taste is suppression of sourness, suppression of bitterness, the effective amount is the quantity of 0.1-50 ppm, On the other hand, improvement of taste Is an amount of 0.1 to 5% by mass with respect to the high-intensity sweetener in which the effective amount is reduced when an unpleasant aftertaste is reduced by the high-intensity sweetener contained in the oral product. And

また、本発明は、上記の呈味改善剤が、0.1〜50ppmの量で添加されてなる酸味
又は苦味を有する経口製品であり、上記改善剤が、含まれる高甘味度甘味料に対して0.1〜5質量%の量で添加されてなる、高甘味度甘味料による甘味を有する経口製品である。
In addition, the present invention is an oral product having a sour taste or bitter taste in which the taste improver is added in an amount of 0.1 to 50 ppm, and the improver is contained in a high-intensity sweetener. It is an oral product having a sweetness with a high-intensity sweetener, added in an amount of 0.1 to 5% by mass.

また、本発明は、高甘味度甘味料100重量部に対して、上記の呈味改善剤が、0.1〜5重量部配合されてなる高甘味度甘味料組成物である。   Moreover, this invention is a high sweetness degree sweetener composition by which said taste improvement agent is mix | blended 0.1-5 weight part with respect to 100 weight part of high sweetness degree sweeteners.

本発明の呈味改善剤は、食品、飲料や医薬品等の経口製品に少量、添加するだけで十分な呈味の改善効果、特に苦味、酸味の抑制、高甘味度甘味料による不快な後味低減がもたらされるので、経口製品が本来有している風味に悪い影響を与えることがない。そして、原材料は入手が容易な紅茶葉であり、しかもその種類や産地に制限されないのでコストがかからない。また、紅茶葉の水による抽出物に、簡便な精製操作を施すだけで容易に製造することができる。さらに、古くから飲食されている紅茶葉に含まれる成分から構成され、しかも製造工程でも有害な手段が存在しないので、人体への安全性は極めて高い。
また、本発明の呈味の改善方法は、同様にコストがかからず簡便で安全性が高い。また、本発明の経口製品は、上記呈味改善剤の添加によって酸味・苦味が抑制され、高甘味度甘味料特有の不快な後味が低減されているので、新たな又はより多くの消費者を獲得することができる。
さらに、本発明の高甘味度甘味料は、特有の不快な後味が低減されているので、より広範囲の飲食物、経口医薬、口腔衛生剤などに応用が可能となる。
The taste-improving agent of the present invention is sufficient to improve the taste by adding a small amount to an oral product such as foods, beverages and pharmaceuticals, in particular, bitterness, acidity suppression, unpleasant aftertaste reduction by high-intensity sweeteners. So that the flavor inherent in oral products is not adversely affected. And the raw material is a tea leaf that is easy to obtain, and since it is not restricted by its type or production area, it does not cost. Moreover, it can manufacture easily only by performing simple refinement | purification operation to the extract by the water of tea leaves. Furthermore, since it is composed of ingredients contained in tea leaves that have been eaten and eaten since ancient times, and there are no harmful means even in the manufacturing process, safety to the human body is extremely high.
In addition, the taste improving method of the present invention is similarly inexpensive and simple and highly safe. In addition, since the sourness and bitterness of the oral product of the present invention is suppressed by the addition of the taste improver and the unpleasant aftertaste peculiar to high-intensity sweeteners is reduced, new or more consumers can be treated. Can be earned.
Furthermore, since the high-intensity sweetener of the present invention has a reduced peculiar unpleasant aftertaste, it can be applied to a wider range of foods and drinks, oral medicines, oral hygiene agents, and the like.

以下、本発明を具体的に説明する。
〔A〕呈味改善剤
(1)原材料
本発明の呈味改善剤の原材料である紅茶葉は、ツバキ科茶の樹(Camellia sinensis var.)の葉を、それに含まれる酸化酵素によって、酸化発酵させたものである。紅茶は完全発酵茶である点で、不発酵の緑茶、半発酵のウーロン茶と異なる。紅茶葉であれば、その品種、産地、製法を問わず広く使用することができる。
Hereinafter, the present invention will be specifically described.
[A] Taste-improving agent (1) Raw material The tea leaf, which is a raw material of the taste-improving agent of the present invention, is produced by oxidizing fermentation of Camellia sinensis var. Leaves using the oxidase contained therein. It has been made. Black tea differs from non-fermented green tea and semi-fermented oolong tea in that it is a completely fermented tea. If it is a tea leaf, it can be widely used regardless of its kind, production area, and production method.

(2)製造方法
本発明では、水を使用して紅茶葉を抽出処理する。抽出に用いる水の量は任意に選択できるが、一般には茶葉の1〜30倍量(質量)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、10〜100℃にて1〜12時間、特に1〜2時間が好適である。
得られた抽出液は、下記の精製処理に付するが、その精製処理前に抽出液に含まれる紅茶葉を除去した後、濃縮しておくことが好ましい。
(2) Production method In the present invention, black tea leaves are extracted using water. The amount of water used for extraction can be arbitrarily selected, but generally 1 to 30 times (mass) of tea leaves is used, preferably 5 to 20 times.
The temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 1 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C.
The obtained extract is subjected to the following purification treatment, but it is preferable to concentrate after removing the tea leaves contained in the extract before the purification treatment.

前記抽出工程で得られた抽出液を、活性炭、シリカゲル、合成吸着剤に例示される吸着剤に接触させて精製処理を行うことにより、本発明の呈味改善剤を得ることができる。
吸着剤の性状としては、比表面積が300〜600m2/g、細孔径が50〜300Åの多孔質体が好適である。活性炭、シリカゲル、合成吸着剤等の種類に限定されず使用することができる。
The taste improving agent of the present invention can be obtained by bringing the extract obtained in the extraction step into contact with an adsorbent exemplified by activated carbon, silica gel, and a synthetic adsorbent for purification.
As the properties of the adsorbent, a porous body having a specific surface area of 300 to 600 m 2 / g and a pore diameter of 50 to 300 mm is preferable. It can be used without being limited to the type of activated carbon, silica gel, synthetic adsorbent and the like.

特に、合成吸着剤の使用が好ましく、その例としては、スチレン−ジビニルベンゼン共重合体系樹脂からなる合成吸着剤「ダイヤイオン(登録商標)HP」(三菱化学株式会社製)、アクリル酸エステル系樹脂の合成吸着剤「アンバーライト(登録商標)XAD−7」(ローム・アンド・ハース社製)などを挙げることができる。
これら吸着剤に接触させる方法は、バッチ式、カラム式のいずれでも良いが、商業的生産規模ではカラム方式の方が有利であり、好ましい処理条件は、空間速度SV=1である。
In particular, it is preferable to use a synthetic adsorbent, and examples thereof include a synthetic adsorbent “Diaion (registered trademark) HP” (manufactured by Mitsubishi Chemical Corporation) made of a styrene-divinylbenzene copolymer resin, and an acrylic ester resin. The synthetic adsorbent “Amberlite (registered trademark) XAD-7” (manufactured by Rohm and Haas) can be used.
The method of contacting these adsorbents may be either a batch type or a column type, but the column type is more advantageous on a commercial production scale, and the preferred processing condition is a space velocity SV = 1.

吸着剤により精製処理して得られた抽出液はそのままで、或いは濃縮して本発明の呈味改善剤として使用できるが、作業性のよさを考慮すると、減圧濃縮や凍結乾燥などにより溶媒を除去し、粉末状として使用するのが好ましい。   The extract obtained by purification with an adsorbent can be used as it is or concentrated to be used as a taste improver of the present invention. However, in view of good workability, the solvent is removed by concentration under reduced pressure or freeze drying. However, it is preferably used as a powder.

さらに以下に述べる再度の精製処理を適用することによって、着色物質、カフェイン、ポリフェノール類、多糖類、たんぱく質、カルシウム、カリウム、ナトリウム等のミネラル成分、アミノ酸類などの前記吸着剤では除去できなかった夾雑物が除去されるため、より効果の高い呈味改善剤を得ることができる。
再精製処理は、以下に述べる(a)分離膜による処理、(b)有機溶媒添加による不溶物処理、及び(c)陽イオン交換樹脂による処理、から選択される精製方法のいずれか1つを適用するか、或いは2以上を適宜組み合わせて適用することにより行う。
Furthermore, by applying the re-purification process described below, the adsorbents such as coloring substances, caffeine, polyphenols, polysaccharides, proteins, minerals such as calcium, potassium, sodium, and amino acids could not be removed. Since impurities are removed, a more effective taste improving agent can be obtained.
The repurification treatment is performed by any one of the following purification methods selected from (a) treatment with a separation membrane, (b) treatment with insoluble matter by addition of an organic solvent, and (c) treatment with a cation exchange resin. It applies by applying or combining 2 or more suitably.

(a)分離膜による処理
膜(濾過)処理によって高分子である多糖類およびたんぱく質を除去して精製する方法である。膜の種類としては限外濾過膜、逆浸透膜、透析膜を利用できる。
(A) Treatment with separation membrane This is a method of removing polysaccharides and proteins, which are polymers, by a membrane (filtration) treatment and purifying it. As the type of membrane, an ultrafiltration membrane, a reverse osmosis membrane, and a dialysis membrane can be used.

(b)有機溶媒添加による不溶物処理
抽出液またはその濃縮液に有機溶媒を添加して、析出する不溶物を除去することによって精製する方法である。
添加する有機溶媒としては、メタノール、エタノール、n−プロパノール、アセトン等が例示され、これらの中でも安全性と取扱性の点からエタノールが好適である。添加量は特に限定されるものではないが抽出液または濃縮液に対して0.1〜10重量部が好適である。
(B) Insoluble matter treatment by addition of organic solvent This is a method of purifying by adding an organic solvent to the extract or its concentrated solution to remove the precipitated insoluble matter.
Examples of the organic solvent to be added include methanol, ethanol, n-propanol, acetone, and the like. Among these, ethanol is preferable from the viewpoint of safety and handleability. The addition amount is not particularly limited, but is preferably 0.1 to 10 parts by weight with respect to the extract or the concentrate.

(c)陽イオン交換樹脂による処理
抽出液または濃縮液を陽イオン交換樹脂に接触させることによって精製する方法である。
本発明で使用する陽イオン交換樹脂の種類は、特に限定されるものではないが、例えば、スチレン系樹脂からなりスルホン酸基を交換基とする「アンバーライト(登録商標)IR120B」(ローム・アンド・ハース社製)や「ダイヤイオン(登録商標)SK1B」(三菱化学株式会社製)などが好適なものとして挙げられる。
(C) Treatment with cation exchange resin This is a method of purifying an extract or a concentrated liquid by contacting with a cation exchange resin.
The type of the cation exchange resin used in the present invention is not particularly limited. For example, “Amberlite (registered trademark) IR120B” (ROHM AND, which is made of a styrene resin and has a sulfonic acid group as an exchange group). (Made by Haas) and “Diaion (registered trademark) SK1B” (Mitsubishi Chemical Corporation) are preferred.

上述した再度の精製工程で得られた再精製物は、そのままで呈味改善剤として使用できるが、作業性のよさを考慮すると減圧濃縮や凍結乾燥などにより溶媒を除去し、粉末状として使用するのが好ましい。   The repurified product obtained in the above-described refining process can be used as a taste improver as it is, but considering the good workability, the solvent is removed by concentration under reduced pressure or lyophilization and used as a powder. Is preferred.

なお、こうした粉末状の紅茶葉抽出物からなる呈味改善剤にはキナ酸等の有機酸、グルコース、フルクトース等の単糖類、オリゴ糖類などの紅茶葉由来の成分が含まれている。
本発明の呈味改善剤は、これまでに呈味の改善効果が知られているキナ酸、テアニン、生コーヒー豆の酵素加水分解物よりも呈味の改善効果が高いが、それは、紅茶葉特有の各種成分が複合的或いは相乗的に呈味改善に寄与しているためであると考えられる。
In addition, the taste improving agent which consists of such a powdery tea leaf extract contains components derived from tea leaves such as organic acids such as quinic acid, monosaccharides such as glucose and fructose, and oligosaccharides.
The taste improving agent of the present invention has a higher taste improving effect than the enzyme hydrolyzate of quinic acid, theanine, and green coffee beans that have been known to have a taste improving effect. It is thought that this is because various unique components contribute to the taste improvement in a complex or synergistic manner.

〔B〕呈味の改善方法
(1)改善の対象
改善の対象となる経口製品は、本明細書の冒頭で述べたように経口摂取が可能な製品又は口腔内で使用される製品であり、そうした製品であれば、特に制限なく使用できる。本
発明の対象として好適な経口製品の例として、コーヒー、紅茶、炭酸飲料、乳飲料、低カロリー飲料などの飲料;シュガーレスキャンディー、錠菓、チューインガムなどの菓子類;ゼリー、チルドデザートなどの冷菓、乳製品;漢方薬を含む経口医薬品、歯磨き、マウスウォッシュ等の口腔衛生剤などが挙げられる。
本発明に係る呈味改善剤は、呈味の中でも、特に酸味、苦味又は高甘味度甘味料による甘みを有する経口製品の呈味改善に適している。
[B] Taste improvement method (1) Subject of improvement The oral product to be improved is a product that can be taken orally or used in the oral cavity as described at the beginning of this specification, Such products can be used without any particular restrictions. Examples of oral products suitable as a subject of the present invention include beverages such as coffee, tea, carbonated beverages, milk beverages and low-calorie beverages; confectionery such as sugarless candy, tablet confectionery, chewing gum; frozen confectionery such as jelly and chilled dessert , Dairy products; oral medicines including herbal medicines, oral hygiene agents such as toothpaste and mouthwash.
The taste improving agent according to the present invention is particularly suitable for improving the taste of an oral product having a sweetness due to acidity, bitterness or high sweetness.

(2)酸味、苦味を有する経口製品
酸味を有する経口製品としては、食酢を含むマヨネーズ、ケチャップ、ドレッシング、ソースなどの飲食品、レモン汁を含む飲食品、乳酸飲料などがある。
また、苦味を有する経口製品としては、経口投与される医薬品、ビールのようなホップを含む飲料、コーヒーのようなカフェインを含む飲料、グレープフルーツ果汁などがある。
(2) Oral products having acidity and bitterness Examples of oral products having acidity include foods and drinks such as mayonnaise, ketchup, dressing and sauce including vinegar, foods and drinks including lemon juice, and lactic acid beverages.
Oral products having a bitter taste include orally administered medicines, beverages containing hops such as beer, beverages containing caffeine such as coffee, grapefruit juice and the like.

呈味改善剤の添加量は、改善剤の精製度によっても多少異なるが、改善剤による呈味改善効果と改善剤自体の味が製品の風味に与える影響のバランスを考慮すると、一般的に製品に対して、0.1〜50ppmの添加量(抽出物の固形成分として)が好適であり、特に0.1〜5ppmの添加量が好ましい。   The amount of taste improver added varies slightly depending on the degree of purification of the improver, but generally considering the balance between the taste improvement effect of the improver and the effect of the taste of the improver itself on the product flavor, On the other hand, an addition amount of 0.1 to 50 ppm (as a solid component of the extract) is preferable, and an addition amount of 0.1 to 5 ppm is particularly preferable.

(3)高甘味度甘味料による甘味を有する経口製品
本発明の呈味改善剤は、高甘味度甘味料に特有な不快な後味を低減する効果が高いので、高甘味度甘味料を含有するシュガーレスのキャンディー、錠菓、チューインガムなどの食品、低カロリー飲料、経口医薬品や経口医薬部外品などに使用できる。
(3) Oral product having sweetness by high-intensity sweetener Since the taste improving agent of the present invention has a high effect of reducing the unpleasant aftertaste peculiar to high-intensity sweeteners, it contains a high-intensity sweetener. It can be used for sugarless candy, tablet confectionery, chewing gum and other foods, low calorie beverages, oral drugs and quasi-drugs.

ここで、高甘味度甘味料とは、ショ糖の数倍から数千倍の高い甘味を有する天然又は合成甘味料である。具体的には、ステビア(stevia)、甘草抽出物、ソーマチン(thaumatin)、グリチルリチン(glycyrrhizin)、グリチルリチン酸2ナトリウム、グリチルリチン酸アンモニウム、サッカリン(saccharin)、サッカリンナトリウム、アスパルテーム(aspartame)、アセスルファムK(acesulfame K)、スクラロース(sucralose)、アリテーム(alitame)、ネオテーム(neotame)、チクロ(シクラミン酸ナトリウム又はカルシウム、cyclamate)等を例示することができる。
本発明の呈味改善剤は、高甘味度甘味料の種類には制限されずに使用できるが、特に市場での使用頻度、汎用性の観点からアスパルテーム、ステビア、スクラロース、アセスルファムKへの適用が好ましい。
Here, the high-intensity sweetener is a natural or synthetic sweetener having a sweetness several times to several thousand times that of sucrose. Specifically, stevia, licorice extract, thaumatin, glycyrrhizin, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin, saccharin sodium, aspartame, acesulfame K (acesulfame K) ), Sucralose, alitame, neotame, cyclamate (sodium or calcium cyclamate), and the like.
The taste improving agent of the present invention can be used without being limited by the type of high-intensity sweetener, but in particular, it can be applied to aspartame, stevia, sucralose, and acesulfame K from the viewpoint of market use frequency and versatility. preferable.

呈味改善剤の添加量は、改善剤による不快な後味の改善効果と改善剤自体の味が経口製品の呈味に与える影響のバランスを考慮すると、経口製品に含まれる高甘味度甘味料に対して0.1〜5質量%の添加量、特に0.1〜2質量%の添加量が好ましい。   Considering the balance between the unpleasant aftertaste improving effect of the improver and the effect of the improver itself on the taste of the oral product, the amount of the taste improver added to the high-intensity sweetener contained in the oral product On the other hand, an addition amount of 0.1 to 5% by mass, particularly an addition amount of 0.1 to 2% by mass is preferable.

(4)高甘味度甘味料組成物
本発明の呈味改善剤を、上記高甘味度甘味料に直接添加して高甘味度甘味料組成物を調製することができる。高甘味度の甘味料組成物の調製においては、上記の高甘味度甘味料および本発明の呈味改善剤の他、各種糖類、有機酸、澱粉、デキストリンなど、通常使用される分散剤、賦形剤などを適宜配合することができる。
(4) High Sweetness Sweetener Composition The high taste sweetener composition can be prepared by directly adding the taste improver of the present invention to the high sweetness sweetener. In the preparation of a sweetener composition having a high sweetness, in addition to the high sweetness sweetener and the taste improver of the present invention, various commonly used dispersants and additives such as various sugars, organic acids, starches, and dextrins are used. A shape etc. can be mix | blended suitably.

かかる高甘味度甘味料組成物の組成は、改善剤による不快な後味の改善効果と改善剤自体の味が高甘味度甘味料組成物の呈味に与える影響のバランスを考慮すると、高甘味度甘味料100重量部に対して0.1〜5重量部の配合量、特に0.1〜2重量部の配合量が好ましい。   In consideration of the balance between the effect of improving the unpleasant aftertaste by the improver and the effect of the taste of the improver itself on the taste of the high-intensity sweetener composition, A blending amount of 0.1 to 5 parts by weight, particularly 0.1 to 2 parts by weight, is preferable with respect to 100 parts by weight of the sweetener.

本発明の呈味改善剤は、経口製品を製造する段階で、他の原材料とともに、通常の添加方法によって添加することができる。   The taste improving agent of the present invention can be added together with other raw materials by a normal addition method at the stage of producing an oral product.

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。   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.

〔製造例1〕<紅茶葉抽出物(1)の製造>
紅茶葉100gに蒸留水1000gを加え、それを1時間、加熱還流して紅茶葉の抽出液を得た。
その抽出液を冷却した後、遠心濾過器で固液分離し、濾液940gを得た。
その濾液に活性炭10gを加え、室温で1時間攪拌して吸着処理を行い、精製液を得た。その後、精製液を5℃まで冷却し、さらにセライトで濾過した。
得られた濾液890gを凍結乾燥することにより、紅茶葉抽出物(以下「紅茶葉抽出物(1)」と記す)19.5gを得た。
[Production Example 1] <Production of black tea leaf extract (1)>
Distilled water 1000g was added to 100g of black tea leaves, and it was heated and refluxed for 1 hour to obtain a black tea leaf extract.
The extract was cooled and then solid-liquid separated with a centrifugal filter to obtain 940 g of filtrate.
10 g of activated carbon was added to the filtrate, and the mixture was stirred at room temperature for 1 hour for adsorption treatment to obtain a purified solution. Thereafter, the purified solution was cooled to 5 ° C. and further filtered through celite.
By lyophilizing 890 g of the obtained filtrate, 19.5 g of black tea leaf extract (hereinafter referred to as “black tea leaf extract (1)”) was obtained.

高速液体クロマトグラフィー(HPLC)で測定した結果、紅茶葉抽出物(1)の成分の質量比は以下の表1のとおりであった。

Figure 0004709595
As a result of measurement by high performance liquid chromatography (HPLC), the mass ratio of the components of the tea leaf extract (1) was as shown in Table 1 below.
Figure 0004709595

〔製造例2〕<紅茶葉抽出物(2)の製造>
紅茶葉100gに蒸留水2000gを加え、それを1時間、加熱還流して抽出液を得た。その抽出液を冷却後、遠心濾過器で固液分離し、濾液1855gを得た。
その濾液に架橋スチレン系の多孔質重合体からなる合成吸着剤(三菱化学社製「ダイヤイオン(登録商標)HP−20」)500mlを添加し、1時間攪拌して精製処理を行った。
その後、濾過により合成吸着剤を除去し、濾液1765gを得た。
得られた濾液1765gを凍結乾燥することにより、紅茶葉抽出物(以下「紅茶葉抽出物(2)」と記す)11.34gを得た。
[Production Example 2] <Production of black tea leaf extract (2)>
Distilled water (2000 g) was added to 100 g of tea leaves, and the mixture was heated under reflux for 1 hour to obtain an extract. The extract was cooled and then solid-liquid separated with a centrifugal filter to obtain 1855 g of filtrate.
500 ml of a synthetic adsorbent composed of a crosslinked styrene-based porous polymer (“Diaion (registered trademark) HP-20” manufactured by Mitsubishi Chemical Corporation) was added to the filtrate, and purification was performed by stirring for 1 hour.
Thereafter, the synthetic adsorbent was removed by filtration to obtain 1765 g of a filtrate.
1765 g of the obtained filtrate was freeze-dried to obtain 11.34 g of a tea leaf extract (hereinafter referred to as “tea leaf extract (2)”).

高速液体クロマトグラフィー(HPLC)で測定した結果、紅茶葉抽出物(2)の成分の質量比は以下の表2のとおりであった。

Figure 0004709595
As a result of measurement by high performance liquid chromatography (HPLC), the mass ratio of the components of the tea leaf extract (2) was as shown in Table 2 below.
Figure 0004709595

〔製造例3〕<紅茶葉抽出物(3)の製造>
紅茶葉100gに蒸留水2000gを加え、それを1時間、加熱還流して抽出液を得た。その抽出液を室温まで冷却した後、遠心濾過器で固液分離後50℃にて1000gまで減圧濃縮した。その溶液に活性炭100gを加え30分間攪拌して、精製処理を行った。
その後、セライト濾過により活性炭を濾別し、濾液750gを得た。
さらに、ゲル形スチレン系の強酸性陽イオン交換樹脂(ローム・アンド・ハース社製「アンバーライト(登録商標) IR120B」)1000mlを充填したカラムに供し、空間速度SV=1で送液し精製処理を行った(再精製処理1回目)。
得られた通過液1000gにエタノール1000gを加え、析出した沈殿物を濾別して濾液1900gを得た(再精製処理2回目)。
その濾液は、減圧濃縮によりエタノールを除去した後、凍結乾燥することにより紅茶葉抽出物(以下「紅茶葉抽出物(3)」と記す)6.4gを得た。
[Production Example 3] <Production of black tea leaf extract (3)>
Distilled water (2000 g) was added to 100 g of tea leaves, and the mixture was heated under reflux for 1 hour to obtain an extract. The extract was cooled to room temperature, solid-liquid separated with a centrifugal filter, and concentrated under reduced pressure to 1000 g at 50 ° C. To the solution, 100 g of activated carbon was added and stirred for 30 minutes for purification treatment.
Thereafter, the activated carbon was separated by Celite filtration to obtain 750 g of a filtrate.
Furthermore, it is applied to a column packed with 1000 ml of a gel-type styrene-based strongly acidic cation exchange resin (“Amberlite (registered trademark) IR120B” manufactured by Rohm and Haas) and purified at a space velocity of SV = 1. (The first re-purification process).
1000 g of ethanol was added to 1000 g of the obtained passing liquid, and the deposited precipitate was separated by filtration to obtain 1900 g of a filtrate (second repurification treatment).
After the ethanol was removed by concentration under reduced pressure, the filtrate was freeze-dried to obtain 6.4 g of a tea leaf extract (hereinafter referred to as “tea leaf extract (3)”).

高速液体クロマトグラフィー(HPLC)で測定した結果、紅茶葉抽出物(3)の成分の
質量比は以下の表3のとおりであった。

Figure 0004709595
As a result of measurement by high performance liquid chromatography (HPLC), the mass ratio of the components of the tea leaf extract (3) was as shown in Table 3 below.
Figure 0004709595

〔製造例4〕<紅茶葉抽出物(4)の製造>
紅茶葉100gに蒸留水2,000gを加え、それを1時間、加熱還流して抽出液を得た。その抽出液を冷却後、遠心濾過器で固液分離し、濾液1820gを得た。
その濾液に合成吸着剤(前掲「ダイヤイオン HP−20」)20gを加え、1時間攪拌して精製処理を行った。
その後、濾過により合成吸着剤を除去し、濾液1700gを得た。
濾液1700gを、スチレン系陽イオン交換樹脂(「ダイヤイオン(登録商標)」SK1B)1000mlを充填したカラムに供し、空間速度SV=1で送液し再精製処理を行った。
通過液は限外濾過膜(NTU−2120 日東電工社製)により濾過した。
得られた濾液1510gを凍結乾燥することにより、紅茶葉抽出物(以下「紅茶葉抽出物(4)」と記す)5.9gを得た。
[Production Example 4] <Production of black tea leaf extract (4)>
2,000 g of distilled water was added to 100 g of black tea leaves, and the mixture was heated under reflux for 1 hour to obtain an extract. The extract was cooled and then solid-liquid separated with a centrifugal filter to obtain 1820 g of filtrate.
To the filtrate, 20 g of a synthetic adsorbent (the above-mentioned “Diaion HP-20”) was added and stirred for 1 hour for purification.
Thereafter, the synthetic adsorbent was removed by filtration to obtain 1700 g of a filtrate.
1700 g of the filtrate was applied to a column packed with 1000 ml of a styrene-based cation exchange resin (“Diaion (registered trademark)” SK1B), and sent at a space velocity of SV = 1 to perform repurification.
The passing liquid was filtered through an ultrafiltration membrane (NTU-2120 manufactured by Nitto Denko Corporation).
By lyophilizing 1510 g of the obtained filtrate, 5.9 g of black tea leaf extract (hereinafter referred to as “black tea leaf extract (4)”) was obtained.

高速液体クロマトグラフィー(HPLC)で測定した結果、紅茶葉抽出物(4)の成分の質量比は以下の表4のとおりであった。

Figure 0004709595
As a result of measurement by high performance liquid chromatography (HPLC), the mass ratio of the components of the tea leaf extract (4) was as shown in Table 4 below.
Figure 0004709595

〔製造例5〕<紅茶葉抽出物(5)の製造>
紅茶葉100gに蒸留水1000gを加え、それを30分間、常温(15〜30℃)で抽出した。抽出液を遠心濾過器で固液分離し、濾液900gを得た。
その濾液に活性炭30gを加え、1時間攪拌して精製処理を行った。
その後、活性炭を除去し、濃縮後、濃縮液140gを得た。
濃縮液を、陽イオン交換樹脂(前掲「ダイヤイオン SK1B」)100mlを充填したカラムに供し、空間速度SV=2で送液して精製処理を行った(再精製処理1回目)。
通過液を濃縮し約40gにした後、95%エタノール52.5g、活性炭2gを加え、撹拌及び冷却後、不溶物を濾過した(再精製処理2回目)。
得られた濾液78gを凍結乾燥することにより、紅茶葉抽出物(以下「紅茶葉抽出物(5)」と記す)4.7gを得た。
[Production Example 5] <Production of black tea leaf extract (5)>
Distilled water 1000g was added to 100g of black tea leaves, and it extracted at normal temperature (15-30 degreeC) for 30 minutes. The extract was subjected to solid-liquid separation with a centrifugal filter to obtain 900 g of filtrate.
30 g of activated carbon was added to the filtrate, and the mixture was stirred for 1 hour for purification.
Thereafter, the activated carbon was removed, and after concentration, 140 g of a concentrated solution was obtained.
The concentrated solution was applied to a column packed with 100 ml of a cation exchange resin (the above-mentioned “Diaion SK1B”), and purified at a space velocity of SV = 2 (first re-purification treatment).
After concentrating the passing liquid to about 40 g, 52.5 g of 95% ethanol and 2 g of activated carbon were added, and after stirring and cooling, insoluble matters were filtered (second repurification treatment).
The obtained filtrate 78 g was freeze-dried to obtain 4.7 g of a tea leaf extract (hereinafter referred to as “tea leaf extract (5)”).

高速液体クロマトグラフィー(HPLC)で測定した結果、紅茶葉抽出物(5)の成分の質量比は以下の表5のとおりであった。

Figure 0004709595
As a result of measuring by high performance liquid chromatography (HPLC), the mass ratio of the components of the tea leaf extract (5) was as shown in Table 5 below.
Figure 0004709595

〔参考例〕<生コーヒー豆由来のキナ酸含有抽出物>
コーヒーの生豆500gを微粉砕した後、70質量%エタノール水溶液5000mlを加え、それを2時間加熱還流した。液を冷却後、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単位を加え40℃、3時間攪拌した。
遠心分離により不溶物を取り除いた後、その処理液を、合成吸着剤(前掲「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、生コーヒー豆由来のキナ酸含有抽出物(以下「生コーヒー豆抽出物」と記す)26.6gを得た。
なお、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である。
[Reference Example] <Quinic acid-containing extract derived from green coffee beans>
After pulverizing 500 g of coffee beans, 5000 ml of a 70% by weight aqueous ethanol solution was added, and the mixture was heated to reflux for 2 hours. After cooling the liquid, it was subjected to solid-liquid separation with a centrifugal filter. The filtrate was concentrated under reduced pressure to an ethanol content of 5% by weight or less, and 1000 units of chlorogenic acid esterase (manufactured by Kikkoman) were added, followed by stirring at 40 ° C. for 3 hours.
After removing insoluble matter by centrifugation, the treated solution is passed through a column filled with 1000 ml of a synthetic adsorbent (above-mentioned “Diaion HP-20”), and the eluted solution is lyophilized to obtain a raw material. 26.6 g of a quinic acid-containing extract derived from coffee beans (hereinafter referred to as “raw coffee bean extract”) was obtained.
One unit of chlorogenic acid esterase is the amount of enzyme that hydrolyzes 3-caffeoylquinic acid by 1 micromole per minute in water at 30 ° C.

高速液体クロマトグラフィー(HPLC)で測定した結果、生コーヒー豆抽出物の成分の質量比は以下の表6のとおりであった。

Figure 0004709595
As a result of measurement by high performance liquid chromatography (HPLC), the mass ratio of the components of the raw coffee bean extract was as shown in Table 6 below.
Figure 0004709595

〔試験例1〕
グレープフルーツ果汁に対して、紅茶葉抽出物(3)を6.2ppm(キナ酸1ppm、テアニン0.4ppmがそれぞれ含有される)を添加した。また比較例としてキナ酸試薬(ナカライテスク株式会社製)を1ppm、テアニン試薬(ナカライテスク株式会社製)を100ppm添加したものをそれぞれ調製した。
無添加の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、苦味を強く感じたときを7点、苦味を全く感じなかったときを1点とした。評価結果の平均値を表7に示す。

Figure 0004709595
[Test Example 1]
To the grapefruit juice, 6.2 ppm of tea leaf extract (3) (containing 1 ppm of quinic acid and 0.4 ppm of theanine, respectively) was added. As comparative examples, 1 ppm of quinic acid reagent (manufactured by Nacalai Tesque) and 100 ppm of theanine reagent (manufactured by Nacalai Tesque) were prepared.
With no added grapefruit juice as a control sample, each sample was subjected to a sensory evaluation by 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. Table 7 shows the average value of the evaluation results.
Figure 0004709595

表7から、本発明の紅茶葉抽出物(3)は苦味を顕著に抑制することができ、その効果は試薬のテアニン及び試薬のキナ酸よりも高かった。   From Table 7, the tea leaf extract (3) of the present invention was able to remarkably suppress bitterness, and its effect was higher than that of the reagent theanine and the reagent quinic acid.

〔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質量%)に、紅茶葉抽出物(3)を5ppm(キナ酸0.8ppm、テアニン0.36ppmがそれぞれ含有されている)添加した。また比較例としてキナ酸試薬(ナカライテスク株式会社製)を1.6ppm、テアニン試薬(ナカライテスク株式会社製)を500ppm添加したサンプルをそれぞれ調製した。
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、苦味を強く感じたときを7点、苦味を全く感じなかったときを1点とした。評価結果の平均値を表8に示した。

Figure 0004709595
[Test Example 2]
Caffeine (Nacalai Tesque) is selected as a bitter taste present in food, and its aqueous solution (0.01% by mass) contains 5 ppm of tea leaf extract (3) (0.8 ppm of quinic acid and 0.36 ppm of theanine, respectively). Added). As comparative examples, samples each containing 1.6 ppm of a quinic acid reagent (manufactured by Nacalai Tesque) and 500 ppm of a theanine reagent (manufactured by Nacalai Tesque) were prepared.
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 8.
Figure 0004709595

表8から、本発明の紅茶葉抽出物(3)は、苦味を顕著に抑制することができ、その効果は試薬のテアニン及び試薬のキナ酸よりも高かった。   From Table 8, the tea leaf extract (3) of the present invention was able to remarkably suppress bitterness, and its effect was higher than that of the reagent theanine and the reagent quinic acid.

〔試験例3〕
食用の醸造酢を水で希釈し酸度5%にした水溶液に、紅茶葉抽出物(3)を31.3ppm(キナ酸5ppm、テアニン2.25ppmがそれぞれ含有される)添加したサンプルと、比較例として、同食酢水溶液にキナ酸試薬(ナカライテスク株式会社製)を5ppm、テアニン試薬(ナカライテスク社株式会社製)を100ppm添加した各サンプル、および無添加サンプルを調製した。
無添加品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名により酸味の強さを評価した。評価基準は無添加品を4点、不快な酸味を強く感じたときを7点、不快な酸味を全く感じなかったときを1点とした。
評価結果の平均値を表9に示した。

Figure 0004709595
[Test Example 3]
Sample in which 31.3 ppm of tea leaf extract (3) (containing 5 ppm of quinic acid and 2.25 ppm of theanine) was added to an aqueous solution of edible brewed vinegar diluted with water to 5% acidity, and a comparative example Each sample was prepared by adding 5 ppm of a quinic acid reagent (manufactured by Nacalai Tesque) and 100 ppm of a theanine reagent (manufactured by Nacalai Tesque) to the same vinegar aqueous solution, and an additive-free sample.
Using the additive-free product as a control sample, the strength of sourness was evaluated for each sample by 6 trained panelists. The evaluation criteria were 4 points for the additive-free product, 7 points when the unpleasant sourness was strongly felt, and 1 point when the unpleasant sourness was not felt at all.
The average value of the evaluation results is shown in Table 9.
Figure 0004709595

表9の結果から、本発明の呈味改善剤の添加により、酢酸の刺激的な酸味を顕著に抑制することができ、全体的に丸みを帯びた味質に変化した。その効果は試薬のテアニン及び試薬のキナ酸よりも強いことがわかった。   From the results of Table 9, by adding the taste improver of the present invention, the stimulating sourness of acetic acid can be remarkably suppressed, and the overall taste is rounded. The effect was found to be stronger than the reagent theanine and the reagent quinic acid.

〔試験例4〕<アスパルテームの後味改善効果>
アスパルテーム0.12質量%、クエン酸0.2質量%の水溶液(pH2.8)に、紅茶葉抽出物(1)を5ppm、紅茶葉抽出物(2)を1.3ppm、紅茶葉抽出物(3)を1.25ppmそれぞれ添加した3種の評価用サンプルを調製した(いずれもキナ酸濃度が0.2ppmとなるように調製)。
また、比較対照として生コーヒー豆抽出物0.63ppm(キナ酸濃度:0.2ppm)を上記アスパルテーム水溶液に添加したもの及び試薬のキナ酸(ナカライテスク株式会社製)0.2ppmを上記アスパルテーム水溶液に添加したものをそれぞれ調製した。
無添加の上記アスパルテーム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12名によりアスパルテームの後味改善効果(不快な後味として持続する甘味の低減効果)について評価した。
評価結果を表10に示す。なお評価基準を以下に示す。
評 価 基 準
非常に高い効果がみられた :5点
高い効果がみられた :4点
効果がみられた :3点
やや効果がみられた :2点
効果がみられなかった :1点

Figure 0004709595
[Test Example 4] <Aspartame aftertaste improvement effect>
In an aqueous solution (pH 2.8) of 0.12% by weight of aspartame and 0.2% by weight of citric acid, 5 ppm of black tea leaf extract (1), 1.3 ppm of black tea leaf extract (2), black tea leaf extract ( Three types of evaluation samples to which 1.25 ppm of 3) was added were prepared (all were prepared so that the quinic acid concentration was 0.2 ppm).
As a comparative control, 0.63 ppm of raw coffee bean extract (quinic acid concentration: 0.2 ppm) added to the aspartame aqueous solution and 0.2 ppm of the reagent quinic acid (manufactured by Nacalai Tesque Co., Ltd.) into the aspartame aqueous solution. Each addition was prepared.
The additive-free aspartame aqueous solution was used as a control sample, and the aftertaste improving effect of aspartame (an effect of reducing sweetness sustained as an unpleasant aftertaste) was evaluated for each sample by 12 trained panelists.
Table 10 shows the evaluation results. Evaluation criteria are shown below.
Evaluation criteria Very high effect was observed: 5 points High effect was observed: 4 points Effect was observed: 3 points Slightly effective: 2 points No effect was observed: 1 point
Figure 0004709595

表10の結果から、本発明の紅茶葉抽出物(1)〜(3)は、アスパルテームの後味改善に高い効果がみられ、その効果は生コーヒー豆抽出物や試薬のキナ酸よりも高かった。   From the results in Table 10, the tea leaf extracts (1) to (3) of the present invention were highly effective in improving the aftertaste of aspartame, and the effect was higher than the raw coffee bean extract and the reagent quinic acid. .

〔試験例5〕アスパルテームの後味改善効果
アスパルテーム0.03質量%水溶液に紅茶葉抽出物(4)を5.88ppm添加したサンプルを調製した(キナ酸濃度:1ppm、テアニン濃度:0.45ppm)。
比較対照として上記アスパルテーム水溶液に試薬のキナ酸1ppm(ナカライテスク株式会社製)を添加したサンプル、及び試薬のテアニン(東京化成株式会社製)0.4ppmを添加したサンプルをそれぞれ調製した。
無添加の上記アスパルテーム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12名により、時間強度(TI;Time Intensity)法による甘味強度と相対時間の関係を測定して、甘味強度曲線で表した。
[Test Example 5] Effect of improving the aftertaste of aspartame A sample was prepared by adding 5.88 ppm of tea leaf extract (4) to a 0.03% by mass aqueous solution of aspartame (quinic acid concentration: 1 ppm, theanine concentration: 0.45 ppm).
As a comparative control, a sample prepared by adding 1 ppm of reagent quinic acid (manufactured by Nacalai Tesque) to the above aspartame aqueous solution and a sample added by 0.4 ppm of reagent theanine (manufactured by Tokyo Chemical Industry Co., Ltd.) were prepared.
Using the above aspartame aqueous solution without addition as a control sample, the relationship between sweetness intensity and relative time by the time intensity (TI) method was measured by 12 panelists trained for each sample, and expressed as a sweetness intensity curve. .

甘味強度曲線は、横軸に時間を、縦軸に甘味強度をとり、パネラーがサンプルを飲み込んだ点、甘味強度が最大になった点、その強度が落ちかけた点、舌から甘味が消失した点の4点をグラフ上にプロットし、曲線でつないだものである。結果を図1に示す。   The sweetness intensity curve shows time on the horizontal axis and sweetness intensity on the vertical axis. The point where the panel swallowed the sample, the point where the sweetness intensity reached the maximum, the point where the intensity dropped, and the sweetness disappeared from the tongue Four points are plotted on a graph and connected by curves. The results are shown in FIG.

図1に示す結果から、本発明の紅茶葉抽出物(4)の添加により甘味の強度を落とすことなく、甘味の消失時間が顕著に短縮されることがわかった。さらに同濃度のキナ酸試薬との比較により、本発明の紅茶葉抽出物(4)の甘味改善効果はキナ酸を単独で用いた場合よりもさらに高かった。また同濃度のテアニン試薬の添加では、顕著な効果が見られなかった。
これらの評価結果から紅茶葉抽出物(4)による呈味改善効果はキナ酸もしくはテアニン単独の効果によるものではなく、紅茶葉抽出物(4)に含まれるキナ酸及び他の成分の複合的な効果によるものと考えられる。
From the results shown in FIG. 1, it was found that the addition of the tea leaf extract (4) of the present invention significantly shortened the sweetness disappearance time without reducing the sweetness intensity. Furthermore, by comparing with the quinic acid reagent of the same concentration, the sweet taste improving effect of the tea leaf extract (4) of the present invention was even higher than when quinic acid was used alone. In addition, the addition of the same concentration of theanine reagent did not show a significant effect.
From these evaluation results, the taste improving effect by the tea leaf extract (4) is not due to the effect of quinic acid or theanine alone, but is a complex of quinic acid and other components contained in the tea leaf extract (4). This is probably due to the effect.

〔試験例6〕<ステビアに対する後味改善効果>
ステビア0.03質量%水溶液に紅茶葉抽出物(2)を3.33ppm(キナ酸濃度:0.5ppm)添加した。また比較例としてキナ酸試薬(ナカライテスク株式会社製)を上記ステビア水溶液に0.5ppm添加したサンプルを調製した。
無添加の上記ステビア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「後味の切れ」について官能評価を行った。
評価点は、無添加品を4点とし、非常に後切れが良い場合を7点、非常に後切れが悪くなった場合を1点とした7段階評価試験をブラインドで行った。評価結果の平均値を表11に示した。

Figure 0004709595
[Test Example 6] <Aftertaste improvement effect on stevia>
Black leaf extract (2) (3.33 ppm (quinic acid concentration: 0.5 ppm)) was added to a 0.03 mass% aqueous solution of stevia. As a comparative example, a sample was prepared by adding 0.5 ppm of a quinic acid reagent (manufactured by Nacalai Tesque) to the above stevia aqueous solution.
Using the above-mentioned stevia solution without addition as a control sample, sensory evaluation was performed on “cutting aftertaste” by 6 trained panelists for each sample.
The evaluation point was 4 points for the additive-free product, 7 points for the case where the post-cutting was very good and 1 point for the case where the post-cutting was very bad, and a blind evaluation test was conducted. The average value of the evaluation results is shown in Table 11.
Figure 0004709595

以上の結果から、紅茶葉抽出物(2)はステビアの後味の切れの向上に高い効果がみられ、その効果は試薬のキナ酸よりも高かった。   From the above results, the tea leaf extract (2) was highly effective in improving the finish of stevia aftertaste, and the effect was higher than that of the quinic acid reagent.

〔試験例7〕<アセスルファムKに対する後味改善効果>
アセスルファムK0.08質量%、クエン酸0.02質量%の水溶液に紅茶葉抽出物(3)を1.25ppm(キナ酸濃度:0.2ppm)添加してサンプルを調製した。
また、比較例としてキナ酸試薬(ナカライテスク株式会社製)を上記水溶液に0.2ppm添加したサンプルを調製した。
無添加の上記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「後味(苦味)の後引き改善効果」について官能評価を行った。
評価点は、無添加品を4点とし、非常に後切れが良い場合を7点、非常に後切れが悪くなった場合を1点とした7段階評価試験をブラインドで行った。
評価結果の平均値を表12に示した。

Figure 0004709595
[Test Example 7] <Aftertaste improving effect on acesulfame K>
A sample was prepared by adding 1.25 ppm (quinic acid concentration: 0.2 ppm) of tea leaf extract (3) to an aqueous solution of acesulfame K 0.08 mass% and citric acid 0.02 mass%.
As a comparative example, a sample in which 0.2 ppm of a quinic acid reagent (manufactured by Nacalai Tesque) was added to the aqueous solution was prepared.
Using the additive-free aqueous solution as a control sample, sensory evaluation was performed on the “aftertaste (bitter taste) improvement effect” by 6 trained panelists for each sample.
The evaluation point was 4 points for the additive-free product, 7 points for the case where the post-cutting was very good and 1 point for the case where the post-cutting was very bad, and a blind evaluation test was conducted.
The average value of the evaluation results is shown in Table 12.
Figure 0004709595

以上の結果から紅茶葉抽出物(3)は、アセスルファムKの後味改善に高い効果がみられ、その効果は試薬のキナ酸よりも高かった。   From the above results, the tea leaf extract (3) was highly effective in improving the aftertaste of acesulfame K, and the effect was higher than that of the quinic acid reagent.

〔実施例1〕<アスパルテーム入りニアウォーター>
下記表7に示す処方のアスパルテーム入りニアウォーターに製造例1の紅茶葉抽出物(1)を12.3ppm(キナ酸0.5ppm)加えたニアウォーターを調製した。

Figure 0004709595
[Example 1] <Near Water with Aspartame>
A near water was prepared by adding 12.3 ppm (0.5 ppm quinic acid) of the tea leaf extract (1) of Production Example 1 to the aspartame-containing near water having the formulation shown in Table 7 below.
Figure 0004709595

〔実施例2〕<高甘味度甘味料組成物>
還元パラチノース(三井製糖株式会社製)100重量部、アスパルテーム100重量部、製造例2の紅茶葉抽出物(2)1重量部を混合し、大阪ケミカル株式会社製ワンダーブレンダーで粉砕しアスパルテーム製剤を得た。
[Example 2] <High-intensity sweetener composition>
100 parts by weight of reduced palatinose (manufactured by Mitsui Sugar Co., Ltd.), 100 parts by weight of aspartame, and 1 part by weight of the tea leaf extract (2) of Production Example 2 are mixed and ground with a wonder blender made by Osaka Chemical Co., Ltd. to obtain an aspartame formulation. It was.

試験例5のアスパルテームの後味改善効果を示す甘味強度曲線のグラフである。横軸が時間、縦軸が甘味強度を表す。10 is a graph of a sweetness intensity curve showing the aftertaste improving effect of aspartame of Test Example 5. The horizontal axis represents time, and the vertical axis represents sweetness intensity.

Claims (9)

紅茶葉を水で抽出処理して抽出液を得、次いでその抽出液を吸着剤で精製処理して得られる精製物、又は、さらにその精製物を分離膜による処理、有機溶媒添加による不溶物処理及び陽イオン交換樹脂による処理から選択される1又は2以上の精製方法で処理して得られる再精製物、からなることを特徴とする経口製品の酸味抑制剤。   Black tea leaves are extracted with water to obtain an extract, and then the extract is purified with an adsorbent, or the purified product is further treated with a separation membrane or treated with an insoluble matter by adding an organic solvent. And a repurified product obtained by treating with one or two or more purification methods selected from treatment with a cation exchange resin. 経口製品に、酸味の抑制をもたらす有効量の請求項1記載の酸味抑制剤を添加することを特徴とする酸味の抑制方法。   A method for inhibiting sourness, comprising adding an effective amount of the sourness-inhibiting agent according to claim 1 to cause sourness to be inhibited in an oral product. 酸味の抑制をもたらす有効量が、0.1〜50ppmの量である請求項2記載の酸味の抑制方法。   The method for suppressing acidity according to claim 2, wherein an effective amount for suppressing acidity is an amount of 0.1 to 50 ppm. 請求項1記載の酸味抑制剤が、0.1〜50ppmの量で添加されてなる酸味を有する経口製品。   The oral product which has the acidity in which the acidity inhibitor of Claim 1 is added in the quantity of 0.1-50 ppm. 紅茶葉を水で抽出処理して抽出液を得、次いでその抽出液を吸着剤で精製処理して得られる精製物、又は、さらにその精製物を分離膜による処理、有機溶媒添加による不溶物処理及び陽イオン交換樹脂による処理から選択される1又は2以上の精製方法で処理して得られる再精製物、からなることを特徴とする経口製品に含まれる高甘味度甘味料による不快な後味の低減剤。   Black tea leaves are extracted with water to obtain an extract, and then the extract is purified with an adsorbent, or the purified product is further treated with a separation membrane or treated with an insoluble matter by adding an organic solvent. And a repurified product obtained by treatment with one or more purification methods selected from treatment with a cation exchange resin, and having an unpleasant aftertaste due to a high-intensity sweetener contained in an oral product Reducing agent. 高甘味度甘味料を含む経口製品に、有効量の請求項5記載の低減剤を添加することを特徴とする高甘味度甘味料による不快な後味の低減方法。   An effective amount of the reducing agent according to claim 5 is added to an oral product containing a high-intensity sweetener, and a method for reducing unpleasant aftertaste with a high-intensity sweetener. 有効量が、含まれる高甘味度甘味料に対して0.1〜5質量%の量である請求項6記載の不快な後味の低減方法。   The method for reducing an unpleasant aftertaste according to claim 6, wherein the effective amount is an amount of 0.1 to 5% by mass with respect to the contained high-intensity sweetener. 請求項5記載の低減剤が、含まれる高甘味度甘味料に対して0.1〜5質量%の量で添加されてなる、高甘味度甘味料による甘味を有する経口製品。   An oral product having sweetness by a high-intensity sweetener, wherein the reducing agent according to claim 5 is added in an amount of 0.1 to 5% by mass relative to the high-intensity sweetener contained therein. 高甘味度甘味料100重量部に対して、請求項5記載の低減剤が0.1〜5重量部配合されてなる高甘味度甘味料組成物。   A high-intensity sweetener composition comprising 0.1 to 5 parts by weight of the reducing agent according to claim 5 with respect to 100 parts by weight of a high-intensity sweetener.
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JPH09313129A (en) * 1996-05-28 1997-12-09 Taiyo Kagaku Co Ltd Flavor improving composition
JP2001321115A (en) * 2000-05-10 2001-11-20 Ogawa & Co Ltd Sweetness improving agent for sweetener having high sweetness
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