JP5727751B2 - Bitter taste inhibitor - Google Patents
Bitter taste inhibitor Download PDFInfo
- Publication number
- JP5727751B2 JP5727751B2 JP2010242343A JP2010242343A JP5727751B2 JP 5727751 B2 JP5727751 B2 JP 5727751B2 JP 2010242343 A JP2010242343 A JP 2010242343A JP 2010242343 A JP2010242343 A JP 2010242343A JP 5727751 B2 JP5727751 B2 JP 5727751B2
- Authority
- JP
- Japan
- Prior art keywords
- bitterness
- inhibitor
- bitter taste
- solution
- kumazasa extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Landscapes
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、苦味抑制剤に関する。 The present invention relates to a bitterness inhibitor.
苦味を有する飲食品として、例えば、コーヒー、緑茶等の飲料、大豆、小豆等の豆類、ピーマン等の野菜類、グレープフルーツ等の柑橘類が知られている。これら飲食品には、苦味成分として、例えば、カフェイン、カテキン、サポニン、フラボノイド、リモニン又はナリンギンが含まれている。 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.
ところで、苦味は味覚の一種であり、ほのかな苦味は嗜好性を高める上で有効であるが、苦味が強過ぎると不快感ないし嫌悪感を伴うようになる。
このような不快な苦渋味を抑制する手段として、例えば、プロタミン及び/又はその塩を添加する方法(特許文献1)、糖アルコール類を一定量添加する方法(特許文献2及び3)、サイクロデキストリンを一定量含有せしめる方法(特許文献4)、甘蔗由来の抽出物を含有せしめる方法(特許文献5)などが提案されている。
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.
近年、消費者の嗜好の多様化や健康志向の高揚により、天然由来の成分であって、不快な苦渋味を有効に抑制し得る苦味抑制剤の開発が望まれている。 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.
したがって、本発明の課題は、不快な苦味を有効に抑制し得る苦渋味抑制剤を提供することにある。 Accordingly, an object of the present invention is to provide a bitter and astringent taste inhibitor capable of effectively suppressing an unpleasant bitter taste.
本発明者らは、上記課題に鑑み種々検討した結果、天然由来の成分であるクマザサエキスが不快な苦渋味の抑制に有効であることを見出した。 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.
すなわち、本発明は、クマザサエキスを有効成分として含有する苦味抑制剤を提供することにある。 That is, the present invention is to provide a bitterness inhibitor containing Kumazasa extract as an active ingredient.
本発明はまた、硫酸キニーネ標準溶液を基準とする苦味強度が7以下の苦味を有する組成物に、上記苦味抑制剤を配合する、苦味抑制方法を提供することにある。 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.
本発明はまた、次の成分(A)及び(B);
(A)苦味成分、及び
(B)クマザサエキス:固形分として0.0005〜0.03質量%
を含有する飲料を提供することにある。
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.
本発明によれば、不快な苦渋味を有効に抑制することができる。また、本発明の苦渋味抑制剤は、天然由来の成分であって安全性が高いため、飲食品、医薬品、医薬部外品の分野で使用することが可能である。 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.
本発明の苦味抑制剤は、クマザサエキスを有効成分として含有するものである。
本発明で使用するクマザサエキスは、例えば、イネ科ササ属の植物の一種であるクマザサ(Sasa veitchii)から抽出して得ることができる。抽出方法としては、公知の方法を採用することが可能であるが、例えば、水、有機溶媒又は有機溶媒水溶液で抽出する方法、水蒸気蒸留で抽出する方法、超臨界抽出で抽出する方法が挙げられる。また、これら抽出方法により得られた抽出物を更に酵素処理しても、分画操作等を行ってもよい。なお、有機溶媒としては、例えば、エタノール等のアルコール、アセトン等のケトン、酢酸エチル等のエステルが挙げられる。これらは1種又は2種以上を組み合わせて使用することができる。
抽出に使用するクマザサの部位は特に限定されず、葉、茎及び枝のいずれの部位も適宜選択して使用することができる。これらは1種又は2種以上を組み合わせて使用することも可能である。また、抽出する際には、これらをそのまま使用しても、粉砕、切断、乾燥等の前処理を行ってもよい。
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.
本発明の苦味抑制剤は、その形態を使用条件に応じて適宜選択することが可能である。例えば、抽出により得られたクマザサエキスを、そのまま、水又はエタノールで希釈、濃縮又は乾燥して、固体、液体、水又はエタノール溶液、スラリー等の種々の形態とすることができる。 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.
また、本発明においては、クマザサエキスとして、上記抽出方法により得られたものを用いても、市販品を用いてもよい。市販品としては、例えば、クマザサ抽出液(日本粉末薬品社製)が挙げられる。 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.).
本発明の苦味抑制剤は、硫酸キニーネ標準溶液を基準とする苦味強度が7以下の苦味を有する組成物に適用することができる。ここで、本明細書において「硫酸キニーネの標準溶液を基準とする苦味強度」とは、硫酸キニーネを用いて苦味の強さを等間隔で10段階に予め調整した標準溶液(実施例の表1参照、Indow, T, Perception & Psychophysics, Vol.5(1969),pp.347-351)を基準とする官能試験において、被験者により硫酸キニーネの標準溶液の中から被験物質と同等の苦味の強さと認識された標準溶液の苦味強度をいう。具体的には、次の手順で苦味強度が決定される。先ず正常な味覚を有する健常人5名を被験者とし、各被験者が硫酸キニーネの標準溶液を低濃度から順に口に含み苦味の強さを記憶する。次いで、各被験者が被験物質を口に含み苦味の程度を認識し、硫酸キニーネの標準溶液の中から最も苦味レベルの近いものを決定する。そして、各被験者が決定した苦味強度の数値を平均化して被験物質の苦味強度とする。なお、苦味強度が小さいほど、苦味が弱いことを意味する。 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.
前記苦味を有する組成物の苦味強度は、硫酸キニーネの標準溶液を基準として7以下であるが、6以下であることが好ましい。なお、苦味強度の下限は特に限定されないが、3、特に4であることが好ましい。 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.
このような苦味を有する組成物としては、例えば、苦味を有する医薬品、医薬部外品又は飲食品等が例示される。
医薬品中の苦味成分としては、例えば、ストリキニーネ、キニーネ、パパベリン、ベルベリン、ブロメタジン、ブルシン、プロプラノロール、クロルプロマジン等が例示される。薬物は酸付加塩であってもよく、酸付加塩としては、例えば、塩酸塩、硝酸塩、硫酸塩、酢酸塩、クエン酸塩、炭酸塩等の鉱酸塩及び有機酸塩が例示される。
医薬部外品としては、例えば、歯磨き、マウスウオッシュ、マウスリンス等が例示される。医薬部外品中の苦味成分としては、例えば、アルキル硫酸ナトリウム、モノアルキルリン酸ナトリウム等の界面活性剤、メントール、リナロール、フェニルエチルアルコール、ゲラニオール等の香料、メチルパラベン、プロピルパラベン等の殺菌剤等が例示される。なお、医薬品及び医薬部外品の剤型は特に限定されず、公知の剤型を採用することができる。
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.
苦味を有する飲食品としては、次のものが例示される。
グレープフルーツ、オレンジ、レモン等の柑橘果実又はこれら果実から得られる果汁;トマト、ピーマン、セロリ、ウリ、ニンジン、ジャガイモ、アスパラガス等の野菜又はこれら野菜から得られる野菜汁若しくは野菜ジュース;ソース、醤油、味噌、唐辛子、うま味調味料等の調味料;豆乳等の大豆食品;クリーム、ドレッシング、マヨネーズ、マーガリン等の乳化食品;魚肉、すり身、魚卵等の水産加工食品;ピーナツ等のナッツ;納豆等の発酵食品;食肉又はその加工食品;ビール、コーヒー、ココア、緑茶、紅茶、烏龍茶、清涼飲料、機能性飲料等の飲料;漬物;めん;粉末スープを含むスープ;チーズ、牛乳等の乳製品;パン・ケーキ;スナック、ビスケット、米菓、チューインガム、チョコレート、キャンディー等の菓子。
これら飲食品中の苦味成分としては、例えば、ロイシン、イソロイシン、フェニルアラニン等のアミノ酸、ナリンギン、非重合体カテキン類等のフラボノイド類、ペプチド、サポニン、タンニン、リモニン、カフェイン、クロロゲン酸類、オリゴ糖等が例示される。
これら苦味強度が7以下である飲食品の中で、フラボノイド類、とりわけ非重合体カテキン類を0.03〜0.6質量%含有する飲料(例えば、緑茶飲料)が好ましく適用される。ここで、本明細書において「非重合体カテキン類」とは、カテキン、ガロカテキン、カテキンガレート及びガロカテキンガレートの非エピ体カテキン類と、エピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレートのエピ体カテキン類を併せての総称であり、本発明においてはこれらのうち少なくとも1種を含有すればよい。なお、非重合体カテキン類の含有量は、上記8種の合計量に基づいて定義される。
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.
本発明の苦味抑制剤の使用量は、苦味成分の種類、苦味強度により適宜選択することが可能であるが、例えば、硫酸キニーネの標準溶液を基準とする苦味強度が7以下である苦味を有する組成物中に、固形分として0.0005〜0.03質量%、更に0.001〜0.008質量%、特に0.003〜0.005質量%配合することが、苦味抑制効果、飲食品等の風味等に影響を与えない点で好ましい。ここで、「固形分」とは、試料を105℃の電気恒温乾燥機で3時間乾燥して揮発物質を除いた残分をいう。 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.
苦味の評価
被験者5名が下記表1記載の硫酸キニーネの標準溶液を基準として各試験液の苦味レベルを官能試験し、各被験者の評点の平均値を求めた。
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.
実施例1〜6
0.00230g/100mLの硫酸キニーネの標準溶液(苦味強度5)に、苦味抑制剤を固形分として表2に示す割合で配合して試験液を調製した後、官能試験を行った。なお、苦味抑制剤として、市販のクマザサエキス(固形分7.8質量%、日本粉末薬品社製)を使用した。
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.
比較例1
クマザサエキスの換わりに、表2に示す割合のβ−環状オルゴ糖を配合したこと以外は、実施例1と同様の操作にて試験液を調製し、官能試験を行った。その結果を表2に示す。
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.
比較例2
クマザサエキスの換わりに、表2に示す割合の環状オリゴ糖を配合したこと以外は、実施例1と同様の操作にて試験液を調製し、官能試験を行った。その結果を表2に示す。
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.
比較例3
クマザサエキスの換わりに、表2に示す割合の環状オリゴ糖を配合したこと以外は、実施例1と同様の操作にて試験液を調製し、官能試験を行った。その結果を表2に示す。
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.
実施例7〜9
市販のカテキン類製剤(TEABIGO、DSM、Nutritional Products GmbH社製、EGCg含量90%)0.09質量%に、苦味抑制剤を固形分として表3に示す割合で配合して試験液を調製した後、官能試験を行った。なお、苦味抑制剤として、市販のクマザサエキス(固形分7.8質量%、日本粉末薬品社製)を使用した。
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.
比較例4
苦渋味抑制剤を配合しなかったこと以外は、実施例7と同様の操作にて試験液を調製し、官能試験を行った。その結果を表3に示す。
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.
比較例5
クマザサエキスの換わりに、表3に示す割合のβ−環状オリゴ糖を配合したこと以外は、実施例7と同様の操作にて試験液を調製し、官能試験を行った。その結果を表3に示す。
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.
比較例6
クマザサエキスの換わりに、表3に示す割合の環状オリゴ糖を配合したこと以外は、実施例7と同様の操作にて試験液を調製し、官能試験を行った。その結果を表3に示す。
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.
比較例7
クマザサエキスの換わりに、表3に示す割合の環状オリゴ糖を配合したこと以外は、実施例7と同様の操作にて試験液を調製し、官能試験を行った。その結果を表3に示す。
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.
実施例10〜14
実施例7で用いた市販のカテキン類製剤0.12質量%に、苦味抑制剤を固形分として表4に示す割合で配合して試験液を調製した後、官能試験を行った。なお、苦味抑制剤として、市販のクマザサエキス(固形分7.8質量%、日本粉末薬品社製)を使用した。その結果を表4に示す
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.
非重合体カテキン類の測定
試料溶液をフィルター(0.45μm)で濾過し、高速液体クロマトグラフ(型式SCL−10AVP、島津製作所製)を用い、オクタデシル基導入液体クロマトグラフ用パックドカラムL−カラムTM ODS(4.6mmφ×250mm:財団法人 化学物質評価研究機構製)を装着し、カラム温度35℃でグラジエント法により分析した。移動相A液は酢酸を0.1mol/L含有する蒸留水溶液、移動相B液は酢酸を0.1mol/L含有するアセトニトリル溶液とし、試料注入量は20μL、UV検出器波長は280nmの条件で行った。
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.
比較例8
苦渋味抑制剤を配合しなかったこと以外は、実施例10と同様の操作にて飲料を調製し、官能試験を行った。その結果を表4に示す。
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.
表2〜4から、クマザサエキスを有効成分とする苦味抑制剤を含有せしめることで、苦味が顕著に抑制されることが確認された。また、実施例1と比較例1〜3、実施例8と比較例5〜6との対比から、本願発明の苦味抑制剤は、従来の苦味抑制剤に比べて、極めて少ない添加量で苦味を十分抑制できることがわかった。 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.
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