JP7138412B2 - Bitter taste suppressant, food composition, pharmaceutical composition, kit for suppressing bitter taste, and method for suppressing bitter taste - Google Patents

Description

TECHNICAL FIELD The present invention relates to bitterness suppressing agents, and food compositions, pharmaceutical compositions, and bitterness suppressing kits containing the same. The bitterness suppressor of the present invention can suppress bitterness without impairing the original flavor of food. Moreover, according to the bitterness suppressing agent of the present invention, it is possible to obtain an easy-to-take medicine with suppressed bitterness. The present invention also relates to a method for suppressing bitterness of food, drink or medicine, which comprises adding the bitterness suppressor to food, drink or medicine.

It is known that human taste has five basic tastes: "sweet", "salty", "sour", "bitter" and "umami". Among them, bitter-tasting components are often substances that should be avoided ingestion, and it is said that bitterness has the meaning of a danger signal, ie, a "sensor that senses poison." On the other hand, there are many people who like the bitterness of coffee and fish internal organs, and it is believed that moderate bitterness is a factor that stimulates taste. Bitter foods and drinks also include chocolate, tea, wine, green peppers, and bitter gourd.

However, excessive bitterness is unpleasant and reduces appetite. In order to remove the excessive bitterness, it often requires time and effort, such as heating for a long time. Therefore, there has been a demand for a simple method for suppressing the excessive bitterness of food and preventing loss of appetite.

Furthermore, in recent years, attention has been focused on functional foods that exhibit bioregulatory functions when consumed. Active ingredients of this functional food include peptides, amino acid derivatives, and polyphenols, and many of these ingredients have a bitter taste. Therefore, there has been a demand for a technology that suppresses the bitterness of these ingredients so that even children and sick people who tend to avoid bitterness can easily ingest functional foods.

As a technique for suppressing bitterness, Patent Document 1 describes a technique for suppressing bitterness by adding sweeteners such as sucralose and thaumatin. However, this technique has the drawback of imparting excessive sweetness to food and drink. Further, Patent Document 2 describes that 4,7-tridecadienal or 2,4,7-tridecatrienal suppresses bitterness or astringency.

JP 2008-99682 A JP 2013-143930 A

The inventors have made intensive studies on techniques for suppressing the excessive bitterness of food or medicine, and surprisingly, by using 2,4-heptadienal, without impairing the original flavor of the object, It was found that bitterness can be suppressed. Furthermore, the inventors also found that this bitterness suppressing effect is maintained even after heating or storage. Such a bitterness suppressing effect of 2,4-heptadienal has not been known at all, and the present invention is based on such findings.

Accordingly, the present invention provides
[1] a bitterness inhibitor containing (E,E) 2,4-heptadienal;
[2] A food composition containing the bitterness inhibitor of [1],
[3] The food composition according to [2], which contains 0.001 to 2000 ppb of (E,E)2,4-heptadienal;
[4] Coffee beverages, tea beverages, fruit juice beverages, alcoholic beverages, curry powders, seasonings, retort foods, roux, liquid seasonings, paste seasonings, oil seasonings, soups, health foods, or health drinks, [ 2] or the food composition according to [3],
[5] A pharmaceutical composition containing the bitterness inhibitor of [1],
[6] The pharmaceutical composition of [5], which contains 0.001 to 2000 ppb of (E,E)2,4-heptadienal;
[7] The pharmaceutical composition according to [5] or [6], which is an oral pharmaceutical;
[8] The pharmaceutical composition according to [7], wherein the oral pharmaceutical is a herbal preparation or crude drug preparation;
[9] A kit for suppressing bitterness of the oral pharmaceutical containing the oral pharmaceutical and the bitterness suppressing agent according to [1], and [10] Adding the bitterness suppressing agent according to [1] to a food or drink or an oral pharmaceutical. A method for suppressing bitterness of food or medicine, characterized by
Regarding.

The bitterness suppressant of the present invention can suppress bitterness without impairing the original flavor of foodstuffs. Moreover, according to the bitterness suppressing agent of the present invention, it is possible to obtain an easy-to-eat food or drink with suppressed bitterness. Furthermore, according to the bitterness suppressing agent of the present invention, it is possible to obtain an easy-to-take medicament that suppresses bitterness without impairing the effects of the medicament. The bitterness suppressor of the present invention does not impart the odor or flavor peculiar to bitterness suppressors even when ingested in large amounts.

で表される（Ｅ，Ｅ）２，４－ヘプタジエナールを有効成分として含む。本発明の苦味抑制剤に含まれる（Ｅ，Ｅ）２，４－ヘプタジエナールは、市販されているものを使用することができる。また、公知の方法により合成したものを用いることもできる。 [1] Bitterness inhibitor (1) (E,E)2,4-heptadienal 2,4-heptadienal contained in the bitterness inhibitor of the present invention is an unsaturated aldehyde having a molecular formula of C ₇ H ₁₀ O. Its rational _formula is _CH3CH2CH :CHCH:CHCHO. That is, 2,4-heptadienal has an aldehyde group at the end of a linear chain consisting of 7 carbons, and the carbons at the 2nd and 3rd positions and the carbons at the 4th and 5th positions are linked by double bonds. . 2,4-Heptadienal is widely used as a raw material for organic synthesis. 2,4-Heptadienal has four geometric isomers: (E,E), (E,Z), (Z,Z), and (Z,E).
The bitterness suppressant of the present invention has the formula:

Contains (E, E) 2,4-heptadienal represented by as an active ingredient. Commercially available products can be used as (E,E)2,4-heptadienal contained in the bitterness suppressant of the present invention. Moreover, what was synthesize|combined by the well-known method can also be used.

(bitterness suppression)
In the present invention, suppression of bitterness means that the perceived bitterness is reduced when a bitter-tasting food or drink or drug is eaten. In the present invention, the presence or absence of bitterness suppression is evaluated by a sensory test in which the inspector (paneler) actually examines the taste of the food and drink with the tongue, and the bitterness is digitized (quantified). It can also be evaluated by instrumental analysis using sensors and the like.

Bitterness is one of the five basic tastes, as mentioned above. Bitter taste is sensed by the binding of bitter substances to bitter taste receptors in taste bud cells present in the tongue, palate, pharynx, and the like.

Examples of bitter substances include catechins (epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, etc.); caffeine; theobromine; nicotine; tannin; turmerone; amino acids (such as arginine, leucine, isoleucine, tyrosine, tryptophan, and phenylalanine); bitter peptides; carnitine; anthocyanidins; Magnesium chloride; Calcium chloride; Magnesium sulfate; Coptis japonica, japonica, cinnamon bark, kujin, yellowfin tuna, kouka, rhubarb, rhubarb, plantain, gymnema, rogai, ginkgo biloba, chlorella, turmeric, jujube, etc. used in herbal preparations and crude drug preparations Derived bitter component; emulsifier (glycerin fatty acid ester, sucrose fatty acid ester, calcium stearoyl lactylate, sorbitan fatty acid ester, propylene glycol fatty acid ester, vegetable lecithin, egg yolk lecithin, sodium caseinate, etc.); fragrance (menthol, linalool, phenylethyl alcohol) , ethyl propionate, geraniol, linalyl acetate, and benzyl acetate); fungicides (methylparaben, propylparaben, butylparaben, etc.); moisturizing agents (lactic acid and sodium lactate, etc.); basic drugs (aloenin, alkaloids, promethazine , propranolol, berberine, chlorpromazine, chlorpheniramine, papaverine, thiamine, brucine, and quinine); inorganic acid salts of said basic drugs (such as hydrochlorides, nitrates, and sulfates); and organic acids of said basic drugs. Salts (acetates, citrates, carbonates, maleates, etc.) and the like. The bitterness inhibitor of the present invention can suppress bitterness derived from these bitter substances, and can be used in foods, beverages, oral quasi-drugs, or pharmaceuticals containing these bitter substances.

(bitterness inhibitor)
The bitterness inhibitor of the present invention may consist of (E,E)2,4-heptadienal or may contain (E,E)2,4-heptadienal. When the bitterness suppressing agent of the present invention contains (E,E)2,4-heptadienal, it may contain other additives. Other additives include excipients, binders, disintegrants, emulsifiers, lubricants, fluidity enhancers, diluents, preservatives, colorants, flavors, flavoring agents, stabilizers, humectants, preservatives. agents, antioxidants, or suspending agents. Specific examples include gelatin, sodium alginate, starch, corn starch, sucrose, lactose, glucose, mannitol, carboxymethylcellulose, dextrin, polyvinylpyrrolidone, Crystalline cellulose, soybean lecithin, sucrose, fatty acid ester, talc, magnesium stearate, polyethylene glycol, magnesium silicate, anhydrous silicic acid, or synthetic aluminum silicate can be used.

The dosage form of the bitterness inhibitor of the present invention is not particularly limited, and solid or powdery preparations such as powders, fine granules, granules, tablets, capsules, and pills, suspensions, and emulsions. Liquid formulations such as formulations, syrups, and extracts can be mentioned.

The bitterness suppressant of the present invention can contain 0.001% by weight or more of (E,E)2,4-heptadienal.

The amount of the bitterness inhibitor of the present invention to be added can be appropriately adjusted according to the type of food or medicine to be added. With respect to the weight of food or medicine, for example, the lower limit is 0.0001 ppb or more, preferably 0.001 ppb or more, more preferably 0.005 ppb or more, still more preferably 0.01 ppb or more, still more preferably 0.02 ppb Above, most preferably 0.04 ppb or more, or as an upper limit, 3000 ppb or less, preferably 2000 ppb or less, more preferably 1500 ppb or less, still more preferably 1000 ppb, still more preferably 500 ppb, most preferably 400 ppb or less. A specific range is 0.0001 to 3000 ppb, preferably 0.001 to 2000 ppb, more preferably 0.005 to 1500 ppb, still more preferably 0.01 to 1000 ppb, still more preferably 0.02 to 500 ppb, most preferably can be from 0.04 to 400 ppb.

[2] Food composition The food composition of the present invention contains a bitterness inhibitor containing (E,E)2,4-heptadienal. The food composition of the present invention is not particularly limited. However, the bitterness inhibitor of the present invention can be effectively applied to food compositions exhibiting bitterness. The food composition of the present invention can be a food or beverage, preferably a functional food (beverage) or health food (beverage). The food composition of the present invention contains (E,E)2,4-heptadienal to suppress bitterness and is suitable for eating.

Specific examples of foods include fresh cooked foods such as salads; heat-cooked foods such as steaks, pizzas, hamburgers, soups and retort foods; stir-fried cooked foods such as stir-fried vegetables; Vegetables such as potatoes and asparagus, and processed foods made from these vegetables; Cookies, bread, biscuits, hard bread, cakes, rice crackers, sweet bean jelly, puddings, jelly, ice creams, chewing gum, crackers, chips, chocolates, sweets such as candy Noodles such as udon, pasta, and soba; Fish paste products such as kamaboko, ham, and fish sausage; Dairy products such as cheese, cream, and butter; Miso, soy sauce, dressing, ketchup, mayonnaise, soup stock, noodles Liquid, solid, paste, or oil seasonings such as soup, curry powder, mirin, roux, curry powder, seasoning, roux; soybean foods such as tofu; and konjac. The food is preferably curry powder, seasoning, retort food, roux, liquid seasoning, paste seasoning, oil seasoning, or soup.

Examples of beverages include coffee beverages; cocoa beverages; vegetable juices obtained from the above vegetables; fruit juice beverages such as grapefruit juice, orange juice, grape juice, and lemon juice; tea beverages such as green tea, black tea, sencha, and oolong tea. alcoholic beverages such as beer, wine, sake, plum wine, low-malt beer, whiskey, brandy, shochu, rum, gin, and liqueurs; milk beverages; soy milk beverages; The beverage is preferably a coffee drink, tea drink, fruit juice drink or alcoholic drink.

The food composition of the present invention may optionally contain antioxidants, flavors, acidulants, coloring agents, emulsifiers, preservatives, seasonings, sweeteners, spices, pH adjusters, stabilizers, vegetable oils, animal oils, sugars and sugars. Food additives and food materials such as alcohols, vitamins, organic acids, fruit juice extracts, vegetable extracts, grains, beans, vegetables, meats and seafood can be blended singly or in combination of two or more. The amount of these food materials and food additives to be added can be appropriately determined within a range that does not impair the object of the present invention.

The food composition of the present invention includes a molded container (PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container combined with a metal foil or a plastic film, a pouch such as an aluminum pouch, a plastic container, a vinyl container, and a PTP. (Press-through package) It can be provided by filling it in a general packaging container such as a bottle such as a glass bottle, and its capacity is not particularly limited.

Foods and beverages include functional foods (beverages) and health foods (beverages). As used herein, the term "health food (beverage)" means a food or beverage that has some effect on health or can be expected to have an effect, and the term "functional food (beverage)" refers to the Among "health foods (beverages)", the above-mentioned various biological regulatory functions (that is, regulatory functions of physiological systems such as the digestive system, circulatory system, endocrine system, immune system, or nervous system) are fully expressed. means any food or drink designed and processed to Functional foods and health foods can be granular, solid, liquid, capsule, gel, or tablet.

[3] Pharmaceutical composition The pharmaceutical composition of the present invention contains (E,E)2,4-heptadienal. The pharmaceutical composition of the present invention is not particularly limited. However, the bitterness suppressant of the present invention can be effectively applied to pharmaceutical compositions having a bitter taste. The pharmaceutical composition of the present invention can be an oral drug, ie, an oral quasi-drug or an oral drug. Since the pharmaceutical composition of the present invention contains (E,E)2,4-heptadienal, bitterness is suppressed, and it is easy for children and sick people who tend to avoid bitterness to take it.

Oral pharmaceuticals include, for example, Chinese herbal preparations, crude drug preparations, antipyretic analgesic antiphlogistic drugs, psychotropic drugs, antianxiety drugs, antidepressants, sedative hypnotics, antispasmodics, drugs acting on the central nervous system, agents for improving cerebral metabolism, and improving cerebral circulation. antiepileptic, sympathomimetic, antacid, antiulcer, antitussive expectorant, antiemetic, respiratory stimulant, bronchodilator, antiallergic, dental and oral medicine, antihistamine, cardiotonic, antiarrhythmia , diuretics, antihypertensive agents, vasoconstrictors, coronary vasodilators, peripheral vasodilators, hyperlipidemia agents, choleretic agents, antibiotics, chemotherapy agents, diabetes agents, osteoporosis agents, Antirheumatic drugs, skeletal muscle relaxants, antispasmodics, hormonal agents, alkaloid narcotics, sulfa drugs, antigout drugs, anticoagulants, antimalignant drugs and the like can be mentioned. Oral pharmaceuticals are preferably herbal preparations or crude drug preparations.

Oral quasi-drugs include, for example, mouthwashes, gargles, energy drinks, calcium-containing health drugs, vitamin-containing health drugs, crude drug-containing health drugs, laxatives, stomachic drugs, and antiflatulents.

The oral quasi-drugs or pharmaceuticals can be, for example, in the form of granules, solids, liquids, capsules, gels, or tablets. Lubricants, emulsifiers, solubilizers, buffers, preservatives, dyes, corrigents, perfumes and the like can be blended within limits that do not impair the effects of the present invention.

The food composition or pharmaceutical composition of the present invention can be sterilized by heat and pressure sterilization such as retort and autoclave, batch sterilization, plate sterilization, electric heat sterilization, microwave heat sterilization, and steam sterilization such as injection and infusion. General sterilization treatment such as can be performed. The bitterness inhibitor of the present invention is effective even after heating, and can be used in foods or medicines that require sterilization.

The bitterness suppressant of the present invention has storage stability in the object. That is, the bitterness suppressing agent of the present invention maintains its bitterness suppressing effect even after a certain period of time has passed after addition to the object. Therefore, the bitterness inhibitor of the present invention can also be preferably used in food compositions or pharmaceutical compositions with a long shelf life or expiration date such as retort foods, solid seasonings, or granular herbal preparations.

[4] Bitterness suppression kit The bitterness suppression kit of the present invention is used to suppress the bitterness of the oral quasi-drugs or pharmaceuticals. The bitterness suppressing kit of the present invention can contain an oral medicine having bitterness and a bitterness suppressing agent containing (E,E)2,4-heptadienal separately in individual packages. The bitterness suppression kit of the present invention can effectively suppress bitterness by taking (E,E)2,4-heptadienal before taking oral quasi-drugs or pharmaceuticals.

(Action)
Although the reason why the bitterness suppressant of the present invention suppresses bitterness has not been completely clarified, it can be inferred as follows. However, the invention is not limited by the following description.
A bitterness suppression effect was confirmed even when a nose clip was worn and sensory evaluation was performed in an environment where (E, E) 2,4-heptadienal did not reach the olfactory receptors, and (E, E) 2, Even when sensory evaluation was performed with 4 ppb of 4-heptadienal aqueous solution present on the tongue, the bitterness suppressing effect was confirmed. is thought to inhibit the activity of bitter taste receptors.

EXAMPLES The present invention will be specifically described below with reference to Examples, but these are not intended to limit the scope of the present invention.

<<Example 1>>
In this example, the bitterness suppressing effect of the bitterness suppressing agent of the present invention on various foods or medicines was examined. (E, E) 2,4-heptadienal was added to coffee, green tea, grapefruit juice, red wine, and turmeric dissolved in hot water (1 g of turmeric boiled in 30 mL of hot water) so that the concentration of the target was 400 ppb. The bitterness suppressing effect was evaluated by eight panelists. Table 1 shows the results.

In Table 1, ◯ indicates a clear effect, Δ indicates a slight effect, and × indicates no effect. All eight panelists evaluated that coffee, green tea, grapefruit juice, red wine, and turmeric dissolved in hot water clearly had a bitterness-suppressing effect, and that they did not sense any odor or flavor derived from the bitterness-suppressing agent.

<<Example 2>>
In this example, it was examined whether or not the addition of the bitterness inhibitor of the present invention at a high concentration would add an odor or flavor that impairs the original flavor of the object. (E, E) 2,4-heptadienal was added to the target coffee, green tea, grapefruit juice, red wine, and turmeric dissolved in hot water so that the concentration was 400 ppb, and eight panelists It was evaluated whether or not an odor or flavor was added that impairs the existing flavor.

As a result, all of the eight panelists evaluated that no odor or flavor impairing the original flavor of the object was added, and that the flavor of the object could be fully enjoyed. Therefore, it was found that even when the bitterness inhibitor of the present invention was added at a high concentration, no odor or flavor that impairs the flavor of the object was added.

<<Example 3>>
In this example, the bitterness suppressing effect of the bitterness suppressing agent of the present invention on various foods was examined at various concentrations. (E,E)2,4-heptadienal was added to red wine, coffee, and green tea at various concentrations, and five panelists evaluated the effect of suppressing bitterness. The results are shown in Tables 2-4.

For red wine, all 5 panelists evaluated that bitterness and astringency were clearly reduced at concentrations of 40ppb and 400ppb, and 4 panelists evaluated that bitterness and astringency were clearly reduced at concentrations of 0.04ppb to 4ppb. . For coffee, all 5 people evaluated that the bitterness/astringency was clearly reduced at a concentration of 400 ppb, and 4 people evaluated that the bitterness/astringency was clearly reduced at a concentration of 0.04 ppb to 40 ppb. For green tea, all 5 subjects evaluated that bitterness and astringency were clearly reduced at concentrations of 4 ppb to 400 ppb, and 4 subjects evaluated that bitterness and astringency were clearly reduced at concentrations of 0.04 ppb and 0.4 ppb. evaluated.

<<Example 4>>
In this example, it was examined whether or not the bitterness suppressing effect of the bitterness suppressing agent of the present invention is changed by heating. (E,E)2,4-heptadienal was added to red wine at a concentration of 400 ppb, heated to about 70° C., and five panelists evaluated the effect of suppressing bitterness. Table 5 shows the results.

As a result, the red wine to which the bitterness suppressor of the present invention was added maintained the bitterness suppressing effect even after heating.

<<Example 5>>
In this example, it was examined whether or not the bitterness suppressing effect of the bitterness suppressing agent of the present invention changes over time. (E,E)2,4-heptadienal was added to red wine at a concentration of 400 ppb, stored in a refrigerator for 4 days, and five panelists evaluated the effect of suppressing bitterness. Five panelists evaluated the effect of suppressing the bitterness of the mulled wine produced in Example 4 after storage in a refrigerator for 4 days. Table 6 shows the results.

As a result, the red wine to which the bitterness suppressor of the present invention was added maintained the bitterness suppressing effect even after being stored for 4 days.

The bitterness suppressant of the present invention can suppress bitterness. Moreover, according to the bitterness suppressing agent of the present invention, it is possible to provide an easy-to-eat food or drink in which the bitterness is suppressed without impairing the original flavor of the food. Furthermore, according to the bitterness suppressing agent of the present invention, it is possible to obtain an easy-to-take medicament with suppressed bitterness.

Claims (3)

A composition for suppressing bitterness containing (E,E) 2,4-heptadienal as an active ingredient for suppressing bitterness (excluding beverage raw material liquids A, B, C, and D obtained by the following preparation method 1. Sample preparation (tea leaves used)
Methods for preparing example samples and comparative example samples in this example will be described below.
For the packaged green tea beverage according to this example, an extract was obtained using the following tea leaves.
(Tea leaves A for extraction liquid)
Yabukita seed, Shizuoka prefecture first tea lightly steamed crude tea (green tea leaves B for extract)
Yutakamidori species, Kagoshima Prefecture Oshishita cultivation Ichibancha deep-steamed rough tea, roasted at 320 ° C for 7 minutes in a rotary drum type roaster)
(Pulverized tea leaves C for turbid liquid)
Yabukita seeds, deep-steamed crude tea leaves from Shizuoka Prefecture, crushed in a ball mill (BM-400 manufactured by Makino Co., Ltd.) (input amount: 200 kg)
2. Preparation of Tea Extract, Ground Tea Leaf Suspension and Steam Distilled Extract Tea extract, ground tea leaf suspension and steam distilled extract were obtained from the above tea leaves.
The steam-distilled extract was used for adjusting the aroma components.
(Tea extract A)
After extracting 6 g of tea leaves A and B 6 g with 480 mL of hot water at 90 ° C. for 6 minutes, a centrifuge (SA1 continuous centrifuge manufactured by Westfalia) was used at a flow rate of 300 L / hr, a rotation speed of 10000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m. ² and filtered through a filter (made of polypropylene) with an opening of 1 μm to obtain a tea extract A.
(Tea extract B)
After extracting 6 g of the tea leaves A and B 6 g with 480 mL of hot water at 90 ° C. for 6 minutes, 0.48 g of a filter aid (Shinwa Foods Chemical Co., Ltd. "Daibagan") was added and stirred for 3 minutes. The tea extract B was obtained by processing at a flow rate of 300 L / hr, a rotation speed of 10000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² using a SA1 continuous centrifuge manufactured by SA1) and filtered through a filter (made of polypropylene) with an opening of 1 μm. .
(Tea extract C)
After extracting 6 g of the tea leaves A and B 6 g with 480 mL of hot water at 90 ° C. for 6 minutes, 0.68 g of a filter aid (Shinwa Foods Chemical Co., Ltd. "Daibagan") was added and stirred for 3 minutes. The tea extract C was obtained by processing at a flow rate of 300 L / hr, a rotation speed of 10000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² using a SA1 continuous centrifuge manufactured by SA1) and filtered through a filter (made of polypropylene) with an opening of 1 μm. .
(Pulverized tea leaf suspension)
The pulverized tea leaves C were dispersed in water with a high-speed homogenizer and filtered through a filter (made of polypropylene) with an opening of 25 μm to obtain a pulverized tea leaf suspension.
(Steam distilled extract A)
100 g of extract tea leaves A were immersed in 100 g of hot water at 40° C. for 10 minutes, and 150 g of distillate was recovered by steam distillation to obtain “steam distilled extract A”.
(Steam distilled extract B)
100 g of tea leaves for extract B were immersed in 100 g of hot water at 40° C. for 10 minutes, and 150 g of distillate was recovered by steam distillation to obtain “steam distilled extract B”.
3. Preparation of Beverage Raw Material Liquids The tea extract, ground tea leaf suspension, and steam distilled extract were mixed under the following conditions to obtain beverage raw material liquids A to D for preparing Example samples and Comparative sample samples.
(Beverage raw material liquid A)
A mixed liquid was obtained by mixing the extract liquid A with the ground tea leaf suspension so that the SS was 50 mg/L at the final volume up. Combined with the final volume up of the mixed solution, steam-distilled extract B was mixed so that pyrazines/fatty acid decomposition products became 75.0, and 1.6 g of tea extract (Ito En Co., Ltd. "Theafuran 90S") was added. After adding 400 ppm of vitamin C and adjusting the pH with sodium bicarbonate, the mixture was diluted to 2000 mL with pure water to obtain "beverage raw material liquid A".
(Beverage raw material liquid B)
A mixed liquid was obtained by mixing the extract B with the ground tea leaf suspension so that the SS was 50 mg/L at the final volume up. Combined with the final volume up of the mixed solution, the steam distilled extract A was mixed so that the pyrazine/fatty acid decomposition product was 0.7, 400 ppm of vitamin C was added, and the pH was adjusted with sodium bicarbonate. It was made up to 2000 mL with pure water to obtain "beverage raw material liquid B".
(Beverage raw material liquid C)
A mixed liquid was obtained by mixing a ground tea leaf suspension with the extract C so that the SS was 50 mg/L at the final volume up. Combined with the final volume up of the mixed solution, the steam distilled extract B was mixed so that the pyrazines/fatty acid decomposition products became 72.0, 400 ppm of vitamin C was added, and the pH was adjusted with sodium bicarbonate. , and diluted with pure water to 2000 mL to obtain "beverage raw material liquid C".
(Beverage raw material liquid D)
A mixed liquid was obtained by mixing the extract liquid A with the ground tea leaf suspension so that the SS was 50 mg/L at the final volume up. Combined with the final volume up of the mixed solution, the steam distilled extract A was mixed so that the pyrazines/fatty acid decomposition products became 1.0, and 1.6 g of the tea extract (ITO EN Co., Ltd. "Theafuran 90S") was added. After adding 400 ppm of vitamin C and adjusting the pH with sodium bicarbonate, the mixture was diluted to 2000 mL with pure water to obtain "drink raw material liquid D". ). A kit for suppressing bitterness of an oral drug, comprising an oral drug and the composition for suppressing bitterness according to claim 1 . A method for suppressing bitterness of food, drink or medicine, which comprises adding the composition for suppressing bitterness according to claim 1 to food, drink or oral medicine.