JP5727751B2 - Bitter taste inhibitor - Google Patents

Description

  The present invention relates to a bitterness inhibitor.

  As foods and drinks having a bitter taste, for example, beverages such as coffee and green tea, beans such as soybeans and red beans, vegetables such as peppers, and citrus fruits such as grapefruit are known. These foods and drinks contain, for example, caffeine, catechin, saponin, flavonoid, limonin or naringin as a bitter component.

By the way, bitterness is a kind of taste, and a faint bitterness is effective in enhancing palatability, but if the bitterness is too strong, it becomes accompanied by discomfort or disgust.
As means for suppressing such an unpleasant bitter taste, for example, a method of adding protamine and / or a salt thereof (Patent Document 1), a method of adding a certain amount of sugar alcohols (Patent Documents 2 and 3), cyclodextrin A method of containing a certain amount (Patent Document 4), a method of containing an extract derived from sweet potato (Patent Document 5), and the like have been proposed.

JP-A-6-153875 Japanese Patent Laid-Open No. 7-274829 JP-A-11-253102 Japanese Patent Laid-Open No. 10-4919 JP 2002-34471 A

  In recent years, development of a bitterness inhibitor that is a naturally-derived component and can effectively suppress an unpleasant bitter taste due to diversification of consumer preferences and health-consciousness has been desired.

  Accordingly, an object of the present invention is to provide a bitter and astringent taste inhibitor capable of effectively suppressing an unpleasant bitter taste.

  As a result of various studies in view of the above problems, the present inventors have found that a naturally derived component, Kumazasa Extract, is effective in suppressing an unpleasant bitter taste.

  That is, the present invention is to provide a bitterness inhibitor containing Kumazasa extract as an active ingredient.

  Another object of the present invention is to provide a bitterness suppressing method in which the bitterness inhibitor is blended with a composition having a bitterness of 7 or less based on the quinine sulfate standard solution.

The present invention also provides the following components (A) and (B):
(A) Bitter component and (B) Kumazasa extract: 0.0005 to 0.03% by mass as solid content
It is providing the drink containing this.

  According to the present invention, an unpleasant bitter taste can be effectively suppressed. Moreover, since the bitterness and astringent taste inhibitor of this invention is a component derived from nature and its safety | security is high, it can be used in the field | area of food-drinks, a pharmaceutical, and a quasi-drug.

The bitterness inhibitor of the present invention contains kumazasa extract as an active ingredient.
The Kumazasa extract used in the present invention can be obtained, for example, by extracting from Sasa veitchii, which is a kind of plant belonging to the genus Saceae. As the extraction method, a known method can be adopted, and examples thereof include a method of extraction with water, an organic solvent or an organic solvent aqueous solution, a method of extraction by steam distillation, and a method of extraction by supercritical extraction. . In addition, the extract obtained by these extraction methods may be further subjected to enzyme treatment or fractionation operation or the like. Examples of the organic solvent include alcohols such as ethanol, ketones such as acetone, and esters such as ethyl acetate. These can be used alone or in combination of two or more.
The part of Kumazasa used for extraction is not particularly limited, and any part of leaves, stems and branches can be appropriately selected and used. These can be used alone or in combination of two or more. Moreover, when extracting, these may be used as they are or they may be subjected to pretreatment such as pulverization, cutting and drying.

  The form of the bitterness suppressing agent of the present invention can be appropriately selected according to use conditions. For example, Kumazasa extract obtained by extraction can be diluted with water or ethanol, concentrated or dried as it is, and can be made into various forms such as solid, liquid, water or ethanol solution, and slurry.

  Moreover, in this invention, as a Kumazasa extract, what was obtained by the said extraction method may be used, or a commercial item may be used. Examples of commercially available products include Kumazasa extract (manufactured by Nippon Powder Chemical Co., Ltd.).

  The bitterness inhibitor of the present invention can be applied to a composition having a bitterness with a bitterness intensity of 7 or less based on a quinine sulfate standard solution. Here, in this specification, “bitter strength based on quinine sulfate standard solution” refers to a standard solution prepared by pre-adjusting the bitterness intensity to 10 levels at equal intervals using quinine sulfate (Table 1 of Examples). In a sensory test based on Indow, T, Perception & Psychophysics, Vol. 5 (1969), pp. 347-351), the test subject has a bitterness equivalent to that of the test substance in a standard solution of quinine sulfate. The bitterness intensity of the recognized standard solution. Specifically, the bitterness intensity is determined by the following procedure. First, five healthy persons having normal taste are used as subjects, and each subject stores a standard solution of quinine sulfate in the mouth in order from a low concentration and memorizes the intensity of bitterness. Next, each subject contains the test substance in the mouth, recognizes the degree of bitterness, and determines the closest bitterness level from the standard solution of quinine sulfate. Then, the numerical value of the bitterness intensity determined by each subject is averaged to obtain the bitterness intensity of the test substance. In addition, it means that bitterness is so weak that bitterness intensity | strength is small.

  The bitterness intensity of the composition having bitterness is 7 or less, preferably 6 or less, based on a standard solution of quinine sulfate. The lower limit of the bitterness intensity is not particularly limited, but is preferably 3, particularly 4.

Examples of the composition having such a bitter taste include a drug having a bitter taste, a quasi-drug, a food and drink, and the like.
Examples of bitter components in pharmaceuticals include strychnine, quinine, papaverine, berberine, bromethazine, brucine, propranolol, chlorpromazine and the like. The drug may be an acid addition salt, and examples of the acid addition salt include mineral acid salts and organic acid salts such as hydrochloride, nitrate, sulfate, acetate, citrate and carbonate.
Examples of quasi drugs include toothpaste, mouse wash, and mouth rinse. Examples of bitter components in quasi-drugs include surfactants such as sodium alkyl sulfate and sodium monoalkyl phosphate, fragrances such as menthol, linalool, phenylethyl alcohol, and geraniol, and bactericides such as methyl paraben and propyl paraben. Is exemplified. In addition, the dosage form of a pharmaceutical and a quasi-drug is not specifically limited, A well-known dosage form can be employ | adopted.

The following are illustrated as food-drinks which have a bitter taste.
Citrus fruits such as grapefruit, orange and lemon or juices obtained from these fruits; vegetables such as tomatoes, peppers, celery, cucumbers, carrots, potatoes, asparagus, or vegetable juices or vegetable juices obtained from these vegetables; sauces, soy sauce, Seasonings such as miso, chili, umami seasonings; soy foods such as soy milk; emulsified foods such as cream, dressing, mayonnaise, margarine; marine processed foods such as fish meat, surimi and fish eggs; nuts such as peanuts; Fermented foods; meat or processed foods; beverages such as beer, coffee, cocoa, green tea, black tea, oolong tea, soft drinks, functional beverages; pickles; noodles; soups including powdered soups; dairy products such as cheese and milk; bread Cakes: snacks, biscuits, rice cakes, chewing gum, chocolate, candy and other confectionery.
Examples of bitter components in these foods and beverages include amino acids such as leucine, isoleucine and phenylalanine, flavonoids such as naringin and non-polymer catechins, peptides, saponins, tannins, limonins, caffeine, chlorogenic acids, oligosaccharides, etc. Is exemplified.
Among these foods and beverages having a bitterness intensity of 7 or less, beverages containing 0.03 to 0.6% by mass of flavonoids, especially non-polymer catechins (for example, green tea beverages) are preferably applied. Here, in the present specification, “non-polymer catechins” refers to catechin, gallocatechin, catechin gallate and non-epimeric catechins of gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate In the present invention, at least one of these epi-catechins may be contained. The content of non-polymer catechins is defined based on the total amount of the above eight types.

  The use amount of the bitterness inhibitor of the present invention can be appropriately selected according to the type of bitterness component and the bitterness intensity. For example, the bitterness intensity based on a standard solution of quinine sulfate has a bitterness of 7 or less. In the composition, 0.0005 to 0.03% by mass, further 0.001 to 0.008% by mass, and particularly 0.003 to 0.005% by mass as a solid content, bitterness suppressing effect, food and drink It is preferable in that it does not affect the flavor and the like. Here, the “solid content” means a residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C. to remove volatile substances.

Evaluation of bitterness Five subjects conducted a sensory test on the bitterness level of each test solution with reference to the standard solution of quinine sulfate described in Table 1 below, and the average value of the scores of each subject was obtained.

Examples 1-6
A test solution was prepared by blending a 0.00230 g / 100 mL quinine sulfate standard solution (bitterness strength 5) with a bitterness inhibitor as a solid content in the ratio shown in Table 2, and then a sensory test was performed. In addition, a commercially available Kumazasa extract (solid content: 7.8% by mass, manufactured by Nippon Powder Chemical Co., Ltd.) was used as a bitterness inhibitor.

Comparative Example 1
A test solution was prepared and subjected to a sensory test in the same manner as in Example 1 except that β-cyclic oligosaccharides in the proportions shown in Table 2 were blended in place of Kumazasa extract. The results are shown in Table 2.

Comparative Example 2
A test solution was prepared and subjected to a sensory test in the same manner as in Example 1 except that cyclic oligosaccharides in the proportions shown in Table 2 were blended in place of Kumazasa extract. The results are shown in Table 2.

Comparative Example 3
A test solution was prepared and subjected to a sensory test in the same manner as in Example 1 except that cyclic oligosaccharides in the proportions shown in Table 2 were blended in place of Kumazasa extract. The results are shown in Table 2.

Examples 7-9
After preparing a test solution by blending 0.09% by mass of a commercially available catechin preparation (TEABIGO, DSM, manufactured by Nutritional Products GmbH, EGCg content 90%) with a bitterness inhibitor as a solid content in the ratio shown in Table 3 A sensory test was conducted. In addition, a commercially available Kumazasa extract (solid content: 7.8% by mass, manufactured by Nippon Powder Chemical Co., Ltd.) was used as a bitterness inhibitor.

Comparative Example 4
A test solution was prepared in the same manner as in Example 7 except that a bitter and astringent taste inhibitor was not blended, and a sensory test was performed. The results are shown in Table 3.

Comparative Example 5
A test solution was prepared and subjected to a sensory test in the same manner as in Example 7 except that β-cyclic oligosaccharides in the proportions shown in Table 3 were blended in place of Kumazasa extract. The results are shown in Table 3.

Comparative Example 6
A test solution was prepared and subjected to a sensory test in the same manner as in Example 7 except that cyclic oligosaccharides in the proportions shown in Table 3 were blended in place of Kumazasa extract. The results are shown in Table 3.

Comparative Example 7
A test solution was prepared and subjected to a sensory test in the same manner as in Example 7 except that cyclic oligosaccharides in the proportions shown in Table 3 were blended in place of Kumazasa extract. The results are shown in Table 3.

Examples 10-14
A test solution was prepared by blending 0.12% by mass of the commercially available catechin preparation used in Example 7 with a bitterness inhibitor as a solid content in the ratio shown in Table 4, and then a sensory test was performed. In addition, a commercially available Kumazasa extract (solid content: 7.8% by mass, manufactured by Nippon Powder Chemical Co., Ltd.) was used as a bitterness inhibitor. The results are shown in Table 4.

Measurement of non-polymer catechins The sample solution was filtered with a filter (0.45 μm), and a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) was used to pack a packed column L-column TM for octadecyl group-introduced liquid chromatograph. An ODS (4.6 mmφ × 250 mm: manufactured by the Chemical Substance Evaluation Research Organization) was attached and analyzed by a gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the mobile phase B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection volume is 20 μL, and the UV detector wavelength is 280 nm. went.

Comparative Example 8
A beverage was prepared in the same manner as in Example 10 except that the bitter and astringent taste inhibitor was not blended, and a sensory test was performed. The results are shown in Table 4.

  From Tables 2 to 4, it was confirmed that the bitterness was remarkably suppressed by including a bitterness inhibitor containing Kumazasa extract as an active ingredient. In addition, from the comparison between Example 1 and Comparative Examples 1 to 3 and Example 8 and Comparative Examples 5 to 6, the bitterness inhibitor of the present invention has a bitter taste with an extremely small addition amount compared to conventional bitterness inhibitors. It turned out that it can suppress enough.

Claims (3)

  A bitterness inhibitor containing Kumazasa extract as an active ingredient.   The bitterness suppression method which mix | blends the bitterness inhibitor of Claim 1 with the composition which has the bitterness intensity | strength of 7 or less on the basis of a quinine sulfate standard solution.   The bitterness suppression method of Claim 2 whose compounding quantity of the said bitterness inhibitor is 0.0005-0.03 mass% as solid content in the composition which has the said bitterness.