JPS58162260A - Improvement in coffee and black tea taste - Google Patents

Abstract

PURPOSE:Decomposed product of aspartame (alpha-L-aspartyl-L-phenylalanine methyl ester) is added to coffee and black tea improve their palatability by modifying uncomfort tastes such as their bitter, astringent or harsh taste with no adverse effects on the intrinsic good taste and flavors of coffee and black tea. CONSTITUTION:Coffee, black tea or their processed food product is made to contain a decomposed product of aspartame containing mainly diketopiperazine of aspartylphenylalanine as well as aspartylphenylalanine, so that the concentration of the product is 5-50mg% in the final product. Thus, development of undesirable tastes such as bitterness, astringency or harshness is inhibited with no adverse effect on good taste such as sweetness, good body and flavors, even in no addition of new sweetenings and other flavors, thus forming satisfactory tastes and flavors as a whole.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention (c) contains a decomposition product of α-L-aspartyl-L-phenylalanine methyl ester (hereinafter referred to as "aspartame") or coexists with aspartame, thereby producing a bitter or astringent taste. The present invention relates to a method for improving the taste of coffee, tea, and processed foods thereof by suppressing astringent taste such as bitter taste.

Coffee and black tea have their own unique tastes and flavors due to the combination of bitterness, astringency, bitterness, and other tastes in addition to their own unique aromas. When these tastes are light, they harmonize with other tastes and flavors and are accepted as desirable, unique tastes and flavors; however, when these tastes become strong, they become unpleasant and reduce palatability. or become completely unacceptable. For this reason, in the case of coffee and tea, coffee and tea that are generally considered to be of high quality must not only have a high aroma but also have a moderate to soft bitterness and astringency mainly derived from tannins. On the other hand, the content of tannins tends to be higher in lower-grade products, and these lower-grade products have bitterness, astringency, bitterness, etc.
It lacks harmony in taste and flavor, lacks mellowness, and tends to leave an unpleasant aftertaste.

In addition to the above-mentioned damage to taste due to low quality, the taste and flavor of coffee and tea are also affected by the temperature at the time of drinking. Tea has a strong bitterness, astringency, etc., and it is difficult to reproduce the original pleasant and mellow taste and flavor. Furthermore,
Coffee, tea, and processed foods thereof that have been subjected to heat sterilization such as retort processing develop bitterness and other unpleasant tastes due to browning, and their palatability is significantly reduced.

Addition of sugar has conventionally been used to improve bitterness, astringency, bitterness, and other unpleasant tastes. This method utilizes the paralysis of the taste center caused by sweetness to avoid directly experiencing strong tastes such as bitterness and astringency. Although this method is extremely common and useful, it has the following limitations: However, it is not always a satisfactory method. In other words, when you enjoy the taste and flavor of coffee or tea straight, the original taste of coffee or tea is different depending on the sweetness.
You can't necessarily taste the flavor.

+21 In lower-grade coffee and tea, the amount of sugar added is increased accordingly, making them unsuitable for taste groups that do not like sweetness.

(3) It is not suitable for groups whose sugar intake is restricted due to diabetes or other reasons, or groups aiming to reduce calories. For these groups, adding non-yuger or non- or low-calorie sweeteners instead of sugar has been considered, but satisfactory results have not always been obtained in terms of sweetness quality.

(4) In canned coffee, black tea, or their processed foods that have been sterilized by heat and are further kept warm in pengu, the browning progresses due to the addition of sugar, which tends to impair the taste and flavor.

The present inventor discovered that the decomposition products of aspartame, which is known as a sweetener, have a remarkable effect on improving the taste of low-grade coffee and tea, and that the decomposition products of aspartame, both high-grade and low-grade products, By adding or by coexisting the decomposition products and creating a complex system with aspartame,
It can improve palatability by softening unpleasant tastes such as bitterness, astringency, and bitterness without impairing the original taste and flavor of coffee and tea. We have discovered that it is possible to maintain a desirable taste and flavor even in canned, bottled, pouched, and other types of heat-sterilized and distributed products, and based on this knowledge, we have completed the present invention.

Aspartame is known as a dietary sweetener characterized by its refreshing sweetness, and is also known for its effect in suppressing bitterness (Japanese Patent Application Laid-Open No. 51-16).
81) Regarding the use of its decomposition products, for example, it can be used in combination with theobromine to emphasize the bitterness of cocoa,
Other than the known improvement method (Japanese Patent Publication No. 54-1790), almost no research has been reported on its use in the food field.

The decomposition product of aspartame in the present invention is obtained by decomposing aspartame by heating, and is mainly aspartyl phenylalanine, but also includes other decomposition products such as aspartame.

Diketopiperazione of aspartyl phenylalanine 5
- Aspartame is a substance that is completely safe for the human body and can be easily obtained by heating aspartame in a neutral pH range, but the taste itself is not sweet and is white fine crystals with a refreshing and slightly sour taste. It is.

The taste improvement effect of the above aspartame decomposition products is based on the final product concentration (i.e., the concentration at the time of eating and drinking).
, obtained when 5-50% of aspartame decomposition products are present. At a concentration of 5 to % or less, taste is hardly improved, but on the other hand, at a concentration of 50° C.% or more, an effect of suppressing flavor etc. appears. This concentration naturally varies within the above concentration range depending on the quality of coffee or tea, drinking temperature, and other conditions, but for example, in the case of black coffee at 70°C, the best bitterness suppression effect is around 10-20%. is obtained.

This effect is noticeable even in the presence of sugar and other sweeteners, and is clearly noticeable when used in combination with cream, milk, lemon, liqueur, and other commonly used coffee and tea additives.

Therefore, the greatest feature of the present invention is sweetness and other tastes, -
6 - Bitterness, astringency, bitterness, astringency, etc. without adding new flavor, and without reducing sweetness, richness, aroma, or other taste or flavor components even in the coexistence of those tastes and flavor components.
The purpose is to suppress the development of bitter taste and other undesirable tastes, and to form a taste and flavor that is satisfactory as a whole.

Coffee, tea, and processed foods thereof that are the subject of the present invention include pounded coffee, hot tea, iced coffee,
Iced tea, hot milk coffee, Hora 1 milk tea, lemon tea, purandi tea, other hot or iced coffee, hot or iced tea and varieties thereof, instant coffee, instant tea and varieties thereof 1 solid Includes coffee tablets, coffee jelly, tea jelly and other desserts, coffee cake and other pastries, chewing gum, and all processed foods containing coffee and tea.

The present invention does not particularly limit the timing or method of adding aspartame decomposition products to coffee, tea, or their processed foods, and as long as the aspartame degradation products are present in the above concentration range based on the final product, it is the object of the present invention. You can get the effect. Furthermore, it is also possible to add a decomposition product obtained by heating aspartame in advance, or after adding aspartame itself, heating conditions, storage conditions, etc. are set so that the final product concentration falls within the above range. A method of processing and distributing the products may also be adopted. In addition, aspartame or aspartame decomposition products may be granulated or powdered with other excipients (for example, sucrose or other sugars, starch sugar, dextrin, sugar alcohol), or may be made into a slurry or solution in advance. When it is added to coffee, tea, and the same processed foods, it is preferable because dispersion and dissolution are extremely smooth.

The present invention will be further explained below with reference to Examples.

Example 1 Add 2 ketopiperazines of aspartyl phenylalanine to percolator coffee at 1%, 5~%, and 10~%, respectively.
, 20%, 50%, and 70% were prepared.

Using an additive-free product as a control, 30 well-trained taste panels conducted a sensory evaluation using a two-point preference selection method.

The results are shown in Table 1.

Table 1: 5% significant, 1% significant, 1% significant, Taijing * 01% significant - 91 Example 2 A product was prepared in which the aspartyl phenylalanine diketopiperazine 72019% addition product of Example 1 was further added with sugar to a concentration of 5%. However, as a control, the taste panel 30 was prepared in the same manner as in Example 1, using only sugar added to a concentration of 5%.
A sensory evaluation was conducted based on the name.

The results are shown in Table 2.

Table 2 10- Example 3 50w of aspartame in black tea! After adding y% to cans, heat sterilize at 120℃ for 4 minutes or more to prepare canned black tea.
After storing at room temperature for 4 days, heat it to 5℃ using a Sarashiko bender machine.
It was held for 48 hours. The concentration of aspartame decomposition products in this black tea is 16%, and the remaining aspartame concentration is 3%.
It was 5q%.

As a control, a sample containing sugar added to a concentration of 7% in place of aspartame was prepared in the same manner as above, and was stored and maintained using a bender machine.

Taste panel 3 was used in the same manner as in Example 1 for the two types of black tea (the sweetness levels were the same) taken out from the vendor machine.
A sensory evaluation was conducted by 0 people.

The results are shown in Table 3.

Table 3 Example 4 250ml of coffee liquid, 125ml of aspartame, and 6f of gelatin were dissolved and mixed, filled into an aluminum can, and heated to 120°C.
The mixture was heat sterilized for 4 minutes to prepare canned coffee jelly, which was stored at 10° C. for 7 days. The concentration of aspartame degradation products after storage was 1819%.

Separately, as a control, an unsterilized product containing 35% aspartame was prepared in the same manner as above, and heated to 10°C.
It was stored for 7 days.

The above two types of coffee jelly were strained in the same manner as in Example 1 and subjected to sensory evaluation by 30 taste panels.

The results are shown in Table 4.

Table 4: No significant difference *5% significant xx As is clear from the results of 1% significant or higher, the coffee and tea produced by the method of the present invention have suppressed bitterness and astringency, and are significantly preferred in overall taste. It has been found.

Patent applicant: Ajinomoto Co., Inc. 13-

Claims (1)

[Claims] (1) In coffee, tea -■■■-11■ and processed foods thereof, a decomposition product of α-L-aspartyl-phenylalanine methyl ester is contained so that the concentration in the final product is 5 to 50%. A method for improving the taste of coffee and tea, characterized by: