KR20230114324A - Composition containing catechins - Google Patents

Abstract

A composition containing catechins containing catechins and arabinoxylan, a food or drink containing catechins containing catechins and arabinoxylan, a bitter and astringent taste suppression method of catechins including coexistence of catechins and arabinoxylan, Bitter and astringent taste inhibitor of catechins containing arabinoxylan as an active ingredient, production of catechin-containing food and beverage containing arabinoxylan to suppress bitter and astringent taste of catechins method.

Description

Composition containing catechins

The present invention relates to a composition containing catechins.

It is known that catechins have physiological effects, such as α-amylase activity inhibitory action and cholesterol absorption inhibitory action, in addition to the generally well-known antioxidant action (see Patent Documents 1 and 2). Based on these physiological actions, blending of catechins with various foods has been studied. As catechins added to foods, those derived from plants such as tea, grapes, apples, and soybeans are widely used.

On the other hand, since catechins have unpleasant tastes such as bitterness and acrid taste (astringency), in the case of blending with foods, methods for reducing the unpleasant taste have been proposed as necessary. For example, in Patent Document 3, an oral composition containing non-polymeric catechins and rutin in a specific amount ratio contains astragarine, originally known as a bitter taste substance, in a constant amount ratio with respect to non-polymeric catechins, thereby making non-polymeric catechins It is described that the bitterness of the origin is remarkably reduced.

Further, in Patent Document 4, in breads in which 0.2 to 0.5 parts by weight of catechins are blended with respect to 100 parts by weight of grains, breads obtained by setting the ratio of the content of catechins to the tannin content within the range of 0.81 to 1.10 Even if catechins are contained, it is described that the expression of bitterness, astringency, and astringency is low, the brightness is high, and the soft texture and flavor can be improved.

By the way, it is known that the sense of taste is widely conserved among living things, and bitter taste receptors that sense bitter taste are widely common not only in mammals including humans but also in vertebrates such as fish, amphibians, birds, and fish. there is. Therefore, when catechins are formulated not only in human food and beverages, but also in feed and fertilizers for livestock, poultry, pets, farmed fish, ornamental fish, etc., they can be fed in a form that reduces unpleasant taste and is fed without difficulty. What is required to do

It is widely known that antioxidant activity is effective in maintaining the health of organisms. For example, even in farmed fish, it is expected that the quality and added value of farmed fish will be improved, such as suppression of color tone deterioration of the dark red part of fish meat, improvement of meat quality, and removal of odor, by ingestion of catechin having an antioxidant action. It is becoming.

Japanese Unexamined Patent Publication No. 60-156614 Japanese Unexamined Patent Publication No. Hei 3-133928 Japanese Unexamined Patent Publication No. 2020-072648 Japanese Unexamined Patent Publication No. 2008-200032

The present invention provides a catechin-containing composition containing catechins and arabinoxylan.

Moreover, this invention provides the food-drinks containing catechins containing catechins and arabinoxylan.

Further, the present invention provides a method for suppressing bitterness and astringency of catechins, which includes coexistence of catechins and arabinoxylan.

Further, the present invention provides a bitter and astringent taste inhibitor of catechins, which contains arabinoxylan as an active ingredient.

Further, the present invention provides a method for producing a composition containing catechins and a food or drink containing catechins, which includes blending arabinoxylan in the production of a composition containing catechins and food or drink containing catechins.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a graph showing the time taken for feeding when zebrafish were fed Feeds 1 to 5 and Otohime of Test Example 6.
Fig. 2 is a graph showing feeding ratios up to 5 minutes from the start of feeding when zebrafish were fed the feed of Examples, Comparative Examples, and Reference Examples of Test Example 6.
Fig. 3 is a graph showing feeding ratios up to 10 minutes from the start of feeding when zebrafish were fed the feed of Examples, Comparative Examples, and Reference Examples of Test Example 6.

The present invention provides a catechin-containing composition in which bitterness and astringency derived from catechins (these are collectively referred to as bitter and astringent taste) are effectively masked, and a bitter and astringent taste derived from catechins is effectively masked. Foods and beverages containing catechins, It relates to a method and an agent for effectively suppressing the bitter and astringent taste derived from catechins, and to a composition and a method for producing foods and beverages in which the bitter and astringent taste derived from catechins is effectively suppressed.

The inventors of the present invention found that the bitter and astringent taste derived from catechins can be effectively masked by coexisting and eating arabinoxylan with catechins. Based on these findings, the present invention has been further studied and completed.

The composition containing catechins of the present invention is a composition in which the bitter and astringent taste derived from catechins is effectively masked.

Moreover, the food-drinks containing catechins of this invention are food-drinks in which the bitterness and astringency derived from catechins were effectively masked.

Further, according to the method for suppressing the bitter and astringent taste of catechins of the present invention, the bitter and astringent taste derived from catechins can be effectively suppressed.

In addition, the bitter and astringent taste inhibitor of catechins of the present invention can effectively suppress the bitter and astringent taste derived from catechins.

In addition, according to the catechin-containing composition and the method for producing the catechin-containing food or drink of the present invention, it is possible to obtain a composition and food or drink in which the bitter and astringent taste derived from catechins is effectively masked.

The catechin-containing composition of the present invention (hereinafter also referred to as the composition of the present invention) contains at least catechins and arabinoxylan. In the present invention, in the case of "composition", in addition to a mixture in which each component is uniformly mixed, it is meant to include a form in which the concentration of a specific component is locally increased, and a form in which some of the constituent components of the composition are more separated. For example, a form in which catechins and arabinoxylan are further separated separately is included in the composition of the present invention as a whole.

The composition of the present invention may be in solid form, semi-solid form (gel form, slurry form, etc.) and liquid form at room temperature (20 ° C. ± 5 ° C.), and various forms can be employed depending on the purpose. When the composition of the present invention is in solid form, it can be made into various shapes such as powder, granule, crystal, plate, and block, for example. In addition, the size can also be appropriately designed according to the purpose.

When the composition of the present invention is liquid, examples of the medium (substrate) include water, milk, soup, emulsion, cream, jelly, whey drink, soft drink, yogurt, and the like. When the composition of the present invention is in liquid form, each component may be dissolved or dispersed in the medium. When the composition of the present invention is liquid, its pH (20°C) is preferably from 2.0 to 8.0, more preferably from 2.5 to 7.0, still more preferably from 2.6 to 6.5, still more preferably from 3.0 to 5.5, still more preferably. It is preferably 3.0 to 5.0.

In the composition of the present invention, the content of catechins and the content of arabinoxylan can be appropriately adjusted within the range of, for example, 0.1 to 100% by mass in total. That is, the typical use of the composition of the present invention is blending into food or drink, and therefore, the content of catechins or arabinozylan in the food or drink obtained can be appropriately controlled by adjusting the blending amount in food or drink.

For example, when the composition of the present invention is in solid form, the total content of catechins and arabinoxylan in the composition can be 5 mass% or more, may be 10 mass% or more, or 20 mass% or more. It may be good, it is good also as 40 mass % or more, good also as 60 mass % or more. The said total amount is usually 90 mass % or less, good also as 85 mass % or less, good also as 80 mass % or less. In addition, the total of each content concerned may be 5 to 90 mass%, may be 10 to 90 mass%, may be 20 to 85 mass%, may be 40 to 85 mass%, may be 60 to 80 mass% It may be made into %. In the case where the composition of the present invention is in solid form, components derived from plants or the like from which catechins or arabinoxylan are derived (components coexisting in the extraction step of catechins or arabinoxylan) are present in the remainder other than catechins and arabinoxylan. may be contained. In addition, the remainder is wheat flour (strong flour, medium flour, soft flour, durum flour, etc.), flour, corn flour, soybean flour, protein (wheat protein, soybean protein, etc.), starch, starch (processed starch, methylcellulose) etc.), milk fat, skim milk powder, saccharides (sugar, etc.), salt, egg yolk, egg white, polysaccharides, flavoring, fats and oils, processed fats and oils (butter, margarine, etc.), emulsifier, chocolate, food fruit ingredients (raisins, walnuts, etc.), thickeners , pH adjuster, pigment, water, yeast, baking powder, seasoning, acidulant, antioxidant, nutrients (vitamins, etc.). When the composition of the present invention is solid and contains water, the moisture content of the composition may be 0.5% by mass or more, may be 1% by mass or more, or may be 2% by mass or more. In addition, the moisture content may be 50% by mass or less, may be 40% by mass or less, or may be 30% by mass or less. In addition, the said content can be 0.5-50 mass %, good also as 1-40 mass %, good also as 2-30 mass %.

Further, when the composition of the present invention is liquid, the total content of catechins and arabinoxylan in the composition may be 1 mass% or more, 2 mass% or more, or 5 mass% or more, It is good also as 10 mass % or more. The said total amount is usually 70 mass % or less, good also as 50 mass % or less, good also as 30 mass % or less, good also as 20 mass % or less. In addition, the total of each content concerned may be 1 to 70% by mass, 2 to 50% by mass, 5 to 30% by mass, or 10 to 20% by mass. In the case where the composition of the present invention is in liquid form, the balance other than catechins and arabinoxylan contains a liquid medium, and in addition, components derived from plants or the like from which catechins or arabinoxylan are derived (catechins or arabinoxylan components coexisting in the extraction process, etc.) may be contained. In addition, milk, sugar, protein (wheat protein, soybean protein, etc.), starch, thickening agent (modified starch, methylcellulose, etc.), milk fat, skim milk powder, starch, thickening agent (modified starch, methylcellulose, etc.), milk fat, skim milk powder, It may contain fruit juice, dextrins, polysaccharides, flavoring agents, emulsifiers, thickeners, pH adjusters, pigments, seasonings, acidulants, antioxidants, nutrients (such as vitamins), and the like. When the composition of the present invention is in liquid form, the composition preferably contains water as a liquid medium, and may be added to water or may contain an edible organic solvent such as milk, alcohol, or edible oil instead of water. do. The content of the liquid medium in the composition (liquid phase) of the present invention can be, for example, 60 mass% or more, 80 mass% or more, or 90 mass% or more. Moreover, the said content can be 99.9 mass % or less, good also as 99.5 mass % or less, good also as 99.0 mass % or less. In addition, the said content can be 60-99.9 mass %, good also as 80-99.5 mass %, good also as 90-99.0 mass %.

Further, when the composition of the present invention is in a semi-solid form (for example, a gel form or a slurry form), the preferable total amount of the content of catechins and the content of arabinoxylan in the composition is not particularly limited. From the range of the total amount or the preferable total amount in the case of the liquid phase described above, it can be appropriately set in consideration of the blending of other components so as to obtain a desired semi-solid form. For example, the total content of catechins and arabinoxylan in the semi-solid composition can be 1 to 70% by mass, and preferably 2 to 50% by mass. In the case where the semi-solid composition contains the liquid medium described above, the content of the liquid medium in the semi-solid composition can be, for example, 30 to 95% by mass, or 40 to 95% by mass.

In the present invention or the present specification, "catechins" are polyoxy derivatives of 3-oxyflavan and contain a compound represented by the chemical formula C ₁₅ H ₁₄ O ₆ and a polyphenol compound derived therefrom.

The catechins used in the composition of the present invention are preferably non-polymeric catechins. Non-polymeric catechins include, for example, free catechins such as epigallocatechin, epicatechin, gallocatechin, and catechin, or gallate catechins in which a gallate group is bonded to these free catechins (epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, catechin gallate, etc.) can be used. The composition of the present invention preferably contains one or two or more of epigallocatechin, epicatechin, gallocatechin, catechin, epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, and catechin gallate. do.

The catechins contained in the composition of the present invention are more preferably those containing gallate-type catechins from the viewpoint of obtaining an effect of reducing body fat.

A composition obtained by blending catechins themselves into a composition or blending a catechin-containing plant (catechin-containing plant) treated product (catechin-containing plant treated material) into a composition is considered to contain catechins. can do.

Examples of the catechin-containing plants include plants containing catechins such as tea, grapes, apples, soybeans, cherries, pears, and blackberries, and among these, tea rich in catechins is preferable. . Examples of the tea include green tea, oolong tea, black tea, white tea, yellow tea, and black tea, among which green tea having a high content of catechins is preferable. In addition, when using green tea, it is preferable to use tea leaves whose catechins are less reduced by purification.

In the present specification, "treated product of a catechin-containing plant" is a general term for a catechin-containing plant lysate, a slurry-like preparation of the lysate, an extract of the preparation, and a purified product of the extract.

In the present specification, the "debris of a catechin-containing plant" is a crush product obtained by crushing the catechin-containing plant to a desired size. The crushing method is not particularly limited as long as the catechin-containing plant can be crushed, and may be chopped with a knife or cutter, for example, or may be crushed using a mixer or food processor.

In the present specification, "slurry preparation of catechin-containing plant" (catechin slurry preparation) is a preparation prepared by crushing the above catechin-containing plant in a slurry form (a state in which the pulverized material is dispersed in a liquid medium) , or a slurry-like preparation prepared by crushing catechin-containing plants in the presence of a liquid.

In this specification, the "extract" in the "extract of catechins slurry-like preparation" (catechins extract) is used in a broader sense than usual. That is, the catechin extract means an extract and/or an extraction residue obtained by solid-liquid separation of the slurry-like preparation (meaning including both the extract and the extraction residue). The catechins extract that can be used in the present invention may be any of liquid, powder, and paste. In the case of a liquid or paste form, an additionally concentrated one may be used. The extraction method and the like are not particularly limited, for example, Japanese Unexamined Patent Publication No. 59-219384, Japanese Unexamined Patent Publication No. 4-20589, Japanese Unexamined Patent Publication No. 5-260907, Japanese Unexamined Patent Publication Hei 5- It can be extracted by referring to No. 306279 and the like.

In the present specification, "purified product of catechin extract" (purified product of catechins) is a product obtained by further refining the catechin extract. As the purification method, a separation means such as fractionation of a fraction having high physiological activity by, for example, gel filtration, various types of chromatography, precision distillation or the like can be used. Further, the purified product may be in the form of a liquid, powder, or paste. In the case of a liquid or paste form, an additionally concentrated one may be used.

[0025] As the processed product of a catechin-containing plant preferably used in the present invention, a catechin extract or a catechin-purified product containing tea catechins in a high mass ratio is preferably used. Catechin extracts and catechins purified products are commercially available, for example, commercially available Lunaphenone T-100 (manufactured by Kao Co., Ltd.), polyphenone (manufactured by Tokyo Food Techno Co., Ltd.), Theaplan (manufactured by Ito En Co., Ltd.), Catechin preparations such as Sanphenon (manufactured by Taiyo Chemical Co., Ltd.) can be used.

The content of catechins in the treated material of the catechin-containing plant is preferably 10% by mass or more of the required amount from the viewpoint of further enhancing the physiological effect.

For the catechins used in the present invention, a sample obtained by dissolving and diluting with pure water was prepared using a high-speed liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), and a packed column (L-column) for octadecyl group-introduced liquid chromatography. ODS, 4.6 mmφ × 250 mm particle size, 5 μm: manufactured by Chemical Substance Evaluation and Research Organization Foundation), and can be measured by the gradient method at a column temperature of 35°C. The mobile phase A solution is a distilled water solution containing 0.1 mol/L of acetic acid, and the B solution is an acetonitrile solution containing 0.1 mol/L of acetic acid. The flow rate is 1 mL/min, the sample injection amount is 10 μL, and the UV detector wavelength is 280 nm. performed under the conditions of

In addition, when using a commercially available catechin preparation, the type and concentration of catechins described in the attached ingredient table or the like can be referred to.

According to the above measurement, the content of catechins in Lunaphenone T-100 used in this Example was 36% by mass and 37.2% by mass.

For example, when the composition of the present invention is in a solid form, the content of catechins in the composition of the present invention can be, for example, 1 mass% or more, 2 mass% or more, or 5 mass% or more. , It is good also as 10 mass % or more, good also as 20 mass % or more, good also as 40 mass % or more. In addition, the content is usually 70% by mass or less, may be 68% by mass or less, may be 66% by mass or less, may be 64% by mass or less, may be 62% by mass or less, may be 60% by mass may be below. Moreover, the said content can be 1-70 mass %, good also as 2-68 mass %, good also as 5-66 mass %, good also as 10-64 mass %, good also as 20-62 mass % It may be, and it is good also as 40-60 mass %.

Further, when the composition of the present invention is liquid, the content of catechins in the composition of the present invention can be, for example, 0.1% by mass or more, 0.5% by mass or more, or 1% by mass or more, It is good also as 2 mass % or more, and good also as 5 mass % or more. Moreover, the content is usually 50% by mass or less, may be 40% by mass or less, may be 30% by mass or less, may be 20% by mass or less, or may be 10% by mass or less. In addition, the content can be 0.1 to 50% by mass, 0.5 to 40% by mass, 1 to 30% by mass, 2 to 20% by mass, or 5 to 10% by mass. .

In addition, in any form of the composition of the present invention, such as liquid, solid, slurry, etc., the lower limit is for securing health functions such as body fat reduction, and the upper limit is the limit of bitterness and astringency. The content of can be 0.1 to 70% by mass, 0.5 to 68% by mass, 1 to 66% by mass, 2 to 64% by mass, or 5 to 62% by mass.

In the present specification, “arabinoxylan” is a type of hemicellulose composed of a main chain composed of a xylose component coupled to a side chain composed of an arabinose component.

A composition obtained by blending arabinoxylan itself into a composition or blending a treated product (treated product of arabinoxylan-containing plant) of an arabinoxylan-containing plant (arabinozylan-containing plant), It can be made with what it contains.

In general, arabinoxylan is contained in a large amount in conifers and plants of the family Poaceae, and in particular, in a large amount in the hulls of grains. Examples of arabinoxylan-containing plants include wheat, barley, soft wheat, rye, rice, blood, millet, corn, mushrooms, and oats. Among them, it is preferable to use wheat, barley, or corn-derived arabinoxylan, and it is more preferable to use wheat, barley, or corn bran-derived arabinoxylan, which is easy to obtain the bitter and astringent taste inhibitory effect of the present invention. do.

In the present specification, "treated product of arabinoxylan-containing plant" is a general term for a lysate of an arabinoxylan-containing plant, a slurry-like preparation of the lysate, an extract of the preparation, and a purified product of the extract.

In the present specification, the "shredded product of arabinoxylan-containing plants" is a crushed product obtained by crushing the arabinoxylan-containing plants to a desired size. The crushing method is not particularly limited as long as the arabinoxylan-containing plant can be crushed, and for example, it may be chopped with a knife or the like, or may be crushed using a mixer or food processor. In addition, for example, among arabinoxylan-containing plants, parts containing a large amount of arabinoxylan, such as bran, are pulverized, and the pulverized product is processed by a conventional method as necessary to obtain a pulverized product of arabinoxylan-containing plants. can also be used

In the present specification, "slurry preparation of arabinoxylan-containing plants" means a preparation prepared by crushing arabinoxylan-containing plants in the form of a slurry, or a slurry prepared by crushing arabinoxylan-containing plants in the presence of a liquid. it is a preparation

In the present specification, "extract of a slurry-like preparation of an arabinoxylan-containing plant" (arabinoxylan extract) means an extract and/or an extraction residue obtained by solid-liquid separation of the slurry-like preparation. The arabinoxylan extract that can be used in the present invention may be any of liquid, powder, and paste. In the case of a liquid or paste form, an additionally concentrated one may be used. The extraction method and the like are not particularly limited, and can be extracted according to a conventional method.

In the present specification, "purified product of arabinoxylan extract" (purified arabinoxylan product) is a product obtained by further refining the arabinoxylan extract. As a purification method, separation means such as fractionation of highly active fractions by, for example, gel filtration, various types of chromatography, precision distillation, etc. can be taken. Further, the purified product may be in the form of a liquid, powder, or paste. In the case of a liquid or paste form, an additionally concentrated one may be used.

The content of arabinoxylan in the treated product of the arabinoxylan-containing plant is preferably 1% by mass or more, more preferably 15% by mass or more, from the viewpoint of stably containing the required amount of arabinoxylan. It is more preferable that it is mass % or more. Moreover, the said content is 90 mass % or less normally.

The content of arabinoxylan in the arabinoxylan-containing plant or its treated product can be determined, for example, by the method described in Examples.

Treated products of arabinoxylan-containing plants preferably used in the present invention include, for example, fractions of arabinoxylan-containing plants such as whole wheat flour and bran processed products, arabinoxylan extracts, arabinoxylan purified products, etc. It is also available from the market.

The molecular weight of arabinoxylan used in the present invention can be appropriately set within a range that does not impair the effects of the present invention. For example, the weight average molecular weight (Mw) of arabinoxylan is preferably 300 or more, more preferably 10,000 or more, and more preferably 50,000 or more. Moreover, as for an upper limit, 1,000,000 is preferable, 500,000 is more preferable, and 200,000 is more preferable. Alternatively, 300 to 500,000 are preferable, and 50,000 to 200,000 are more preferable.

Also, the ratio of arabinose and xylose constituting the arabinoxylan used in the present invention can be appropriately set within a range that does not impair the effects of the present invention. For example, the ratio of arabinose to xylose (Ara:Xyl ratio), based on mass, is preferably 0.01:1 or higher, more preferably 0.05:1 or higher, and more preferably 0.1:1 or higher. do. Moreover, the upper limit is preferably 10:1, more preferably 2:1, and more preferably 1.2:1. Alternatively, 0.01:1 to 10:1 is preferable, 0.05:1 to 2:1 is more preferable, and 0.1:1 to 1.2:1 is more preferable.

In addition, arabinoxylan used in the present invention may be constituted by combining arabinose and xylose with sugars other than these monosaccharides. Examples of sugars other than arabinose and xylose constituting arabinoxylan include glucose and galactose. Further, the composition ratio of arabinose and sugars other than xylose constituting these arabinoxylans in arabinoxylan is preferably 10% by mass or less, and 7% by mass or less, from the viewpoint of obtaining effective physiological activity. is more preferable, and 5% by mass or less is more preferable.

When the composition of the present invention is in a solid form, the content of arabinoxylan contained in the composition of the present invention is preferably 1 mass% or more, and is preferably 2 mass% or more, from the viewpoint of effectively masking bitterness and astringency derived from catechins. It may be 5 mass% or more, 10 mass% or more, 20 mass% or more, or 40 mass% or more. Further, the content is preferably 70% by mass or less, may be 68% by mass or less, may be 66% by mass or less, or may be 64% by mass or less, from the viewpoint of suppressing the expression of astringent taste derived from arabinoxylan. It may be good, it is good also as 62 mass % or less, and it is also preferable that it is 60 mass % or less. From the same viewpoint, the content is preferably 1 to 70% by mass, 2 to 68% by mass, 5 to 66% by mass, 10 to 64% by mass, or 20 to 62% by mass. It is good also as 40-60 mass % is good also.

Further, when the composition of the present invention is liquid, the content of arabinoxylan contained in the composition of the present invention is preferably 0.1% by mass or more, and preferably 0.5% by mass or more, from the viewpoint of effectively masking bitterness and astringency derived from catechins. It may be, it is good also as 1 mass % or more, good also as 2 mass % or more, good also as 5 mass % or more. In addition, the content is preferably 50% by mass or less, may be 40% by mass or less, may be 30% by mass or less, or may be 20% by mass or less, from the viewpoint of reducing production cost and passing the throat. It is good also as 10 mass % or less. From the same viewpoint, the content is preferably 0.1 to 50% by mass, 0.5 to 40% by mass, 1 to 30% by mass, 2 to 20% by mass, or 5 to 10% by mass. You can do it.

Also, in any form of the composition of the present invention, such as a liquid form, a solid form, or a slurry, the content of arabinoxylan contained in the composition of the present invention can be 0.1 to 70% by mass, or 0.5 to 68% by mass. It may be, it is good also as 1-66 mass %, good also as 2-64 mass %, good also as 5-62 mass %.

The value of the ratio of the content of arabinoxylan to the content of catechins contained in the composition of the present invention (content of arabinoxylan/content of catechins, mass ratio) is preferably 0.1 to 8.0. From the viewpoint of effectively masking the bitterness and astringency derived from catechins, the value of the ratio is preferably 0.2 or more, more preferably 0.5 or more, and still more preferably 0.8 or more. The value of the ratio is preferably 1.0 or more, preferably 1.5 or more, preferably 2.0 or more, preferably 2.5 or more, preferably 3.0 or more, preferably 3.5 or more, preferably 4.0 or more, 4.5 or more It is also preferable, and it is also preferable that it is 5.0 or more. Moreover, it is preferable that it is 7.5 or less, and, as for the value of the said ratio, it is more preferable that it is 7.0 or less from a viewpoint similar to the above. The value of the ratio is preferably 1.0 to 7.5, preferably 1.5 to 7.5, preferably 2.0 to 7.5, preferably 2.5 to 7.5, preferably 3.0 to 7.0, and 3.5 to 7.0 is also preferable, is also preferably 4.0 to 7.0, is also preferably 4.5 to 7.0, and is also preferably 5.0 to 7.0.

From the viewpoint of effectively masking the bitterness and astringency derived from catechins, the composition of the present invention contains catechins and arabinoxylan, and the value of the ratio of the content of arabinoxylan to the content of catechins is the mass ratio It is preferably a composition containing catechins, which is 0.2 to 8.0.

From the viewpoint of effectively masking the bitterness and astringency derived from catechins, the composition of the present invention contains catechins and arabinoxylan, and the value of the ratio of the content of arabinoxylan to the content of catechins is the mass ratio is 0.2 to 8.0, the content of the catechins in the composition is 1 to 70% by mass, and the content of arabinoxylan in the composition is 1 to 70% by mass, preferably a composition containing catechins.

From the viewpoint of effectively masking the bitterness and astringency derived from catechins, the composition of the present invention contains catechins and arabinoxylan, and the value of the ratio of the content of arabinoxylan to the content of catechins is the mass ratio is 0.2 to 8.0, the content of the catechins in the composition is 5 to 62% by mass, and the content of the arabinoxylan in the composition is 5 to 62% by mass, preferably a composition containing catechins.

The preparation method of the composition of the present invention is not particularly limited. When the composition is a homogeneous mixture, it can be obtained by mixing catechins and arabinoxylan according to a conventional method. The mixing order of catechins and arabinoxylan is not particularly limited, and one may be added to the other, or both may be added simultaneously. As the mixing method, an appropriate method such as stirring or shaking can be employed. In addition, when the composition of the present invention is in a solid form, it may be compression molded in order to obtain a desired shape, or it may be granulated by a known granulation method. Moreover, you may prepare or manufacture by heating using a commercially available extruder etc. You may prepare or manufacture in the state of a liquid phase or slurry using a stirrer, a disperser, a high-pressure homogenizer, etc. You may dry by a hot air dryer, spray drying, freeze drying, etc. Moreover, it is good also as a solid state by tableting and compacting.

The method for producing the catechin-containing composition of the present invention (hereinafter also referred to as the production method of the present invention) includes coexistence of catechins and arabinoxylan from the viewpoint of effectively masking the bitter and astringent taste derived from catechins and a method for producing a composition containing catechins, wherein the ratio of the content of arabinoxylan to the content of catechins in the composition is set to 0.1 to 8.0 in terms of mass ratio.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for producing a composition containing catechins of the present invention includes coexistence of catechins and arabinoxylan, and the above for the content of the catechins in the composition It is also preferable that it is the manufacturing method of the catechins containing composition which sets the value of the ratio of content of arabinoxylan to 0.2-8.0 by mass ratio.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for producing a composition containing catechins of the present invention includes coexistence of catechins and arabinoxylan, and the above for the content of the catechins in the composition The value of the ratio of the content of arabinoxylan is 0.2 to 8.0 in terms of mass ratio, the content of the catechins in the composition is 0.1 to 2.4% by mass, and the content of arabinoxylan in the composition is 0.1 to 6.0 mass% It is also preferable that it is the manufacturing method of the catechins containing composition set as %.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for producing a composition containing catechins of the present invention includes coexistence of catechins and arabinoxylan, and the above for the content of the catechins in the composition The value of the ratio of the content of arabinoxylan is 0.2 to 8.0 in terms of mass ratio, the content of the catechins in the composition is 0.2 to 1.9% by mass, and the content of arabinoxylan in the composition is 0.2 to 5.0 mass% It is also preferable that it is the manufacturing method of the catechins containing composition set as %.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for producing a composition containing catechins of the present invention includes coexistence of catechins and arabinoxylan, and the above for the content of the catechins in the composition The value of the ratio of the content of arabinoxylan is 0.2 to 8.0 in terms of mass ratio, the content of the catechins in the composition is 0.3 to 1.7% by mass, and the content of arabinoxylan in the composition is 0.4 to 4.5 mass% It is also preferable that it is the manufacturing method of the catechins containing composition set as %.

The composition of the present invention can be blended with various foods and beverages in order to obtain catechin-containing foods and beverages. There is no particular restriction on such foods and beverages. As an example, for example, bread, baked goods, cakes, ice creams, cereal foods, croutons, noodles, chocolate, soft drinks, hot cakes, Japanese sweets with red beans, soups, jellied foods, powder molded foods, feeds, treats etc. can be mentioned. By blending the composition of the present invention with food or drink, it is possible to obtain food or drink in which bitterness and astringency derived from catechins are effectively masked while containing catechins.

Examples of the bread include bread containing catechins such as white bread, pastry bread, special bread, and cooked bread, and pizza containing catechins. Examples of bread include white bread, black bread, French bread, variety bread, and rolls (table rolls, buns, butter rolls, etc.). Snack bread includes, for example, jam bread, red bean jam bread, cream bread, raisin bread, melon bread, sweet rolls, and rich goods (croissants, brioche, Danish, pastries, etc.). As special bread, a muffin etc. are mentioned, for example. As cooked bread, a hot dog, a hamburger, etc. are mentioned, for example. Especially, it is preferable that the bread of this invention is bread containing catechins.

In addition, in the present invention, regarding the regulation of the component content in bread (bread obtained by baking fermented bread dough), it means the component content in the portion derived from the bread dough before baking. For example, in the case of the above-mentioned "red bean paste bun", it means the component content in the part excluding "red bean paste", and in the case of a hot dog, it means the component content in the part excluding ingredients such as sausage sandwiched between breads. the same below

In the present invention, "baked confectionery" means biscuits, cookies, crackers, biscuits, pretzels, pies, cut bread, shortbread, etc. described in "Confectionery Dictionary", first edition, October 30, 1981, page 204 . Preferably, they are biscuits, cookies, crackers, biscuits, pretzels, pies, cut breads stipulated in the Fair Competition Code of Showa 46, and calorie bars as nutritional supplements or baked confectionery considering nutritional balance.

In the present invention, "cake" is obtained by expanding the dough, adding a foaming agent for confectionery composed of flour, meringue, oil, etc., and holding the air bubbles by stirring and kneading, followed by baking, such as sponge cake and butter. Cake, chiffon cake, roll cake, Swiss roll, bussé, baumkuchen, pound cake, cheesecake, snack cake, steam cake, etc. Moreover, in this invention, confectionery, such as dumplings, donuts, hot cakes, Dorayaki, and Imakawa-yaki, is also included in cake.

Although the definition of "ice cream" differs depending on the country, in the present invention, "ice cream" refers to, for example, ice cream, ice milk, lacto ice, frozen confectionery, sherbet, gelato, fruit juice and/or frozen fruit pulp. , Frozen yogurt, etc., as a frozen solid containing fat or fruit juice, or as a fluid, containing catechins, or matcha flavored ice cream containing catechins.

Examples of fats that may be contained in ice cream include cacao-based raw materials such as cocoa butter, cocoa powder, cacao mass, chocolate dough and quasi-chocolate dough, and edible fats and oils. Examples of edible fats and oils include vegetable oils such as milk fat, shortening, margarine, olive oil, soybean oil, surflower oil, corn oil, sesame oil, sunflower oil, rapeseed oil, palm oil, palm oil, palm kernel oil, and palm fractionated oil; and animal fats and oils such as lard and fish oil. These etc. are mentioned, These 1 type or 2 or more types can be used together. As milk fat, milk, whole milk powder, condensed milk, cheese, butter, fresh cream, yogurt, etc. containing milk fat can be used. Chocolate dough and quasi-chocolate dough include chocolate dough and quasi-chocolate dough that comply with the "Fair Competition Regulations for Labeling of Chocolates".

In addition, regarding the shape, various shapes such as a cup, a stick, a monaca, and an ice cream cone can be adopted.

When blending the composition of the present invention into the food or drink, the blending amount is appropriately adjusted depending on the purpose. In the composition of the present invention, the content of catechins in food or drink is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.3% by mass or more, more preferably 0.4% by mass or more, and more It can be blended so that it is preferably 0.5% by mass or more, more preferably 0.6% by mass or more. Further, the content is preferably 2.4% by mass or less, more preferably 1.9% by mass or less, still more preferably 1.7% by mass or less, still more preferably 1.3% by mass or less, still more preferably 1.1% by mass or less, and even more preferably 1.1% by mass or less. Preferably, it can be blended so as to be 0.9% by mass or less. In addition, the content is preferably 0.1 to 2.4% by mass, more preferably 0.2 to 1.9% by mass, more preferably 0.3 to 1.7% by mass, more preferably 0.4 to 1.3% by mass, still more preferably 0.5 to 1.9% by mass. 1.1% by mass, more preferably 0.6 to 0.9% by mass, the lower limit is to ensure health functions such as body fat reduction, and the upper limit can be blended from the limit of bitter/astringent taste.

In the case of blending the composition of the present invention into the food or drink, the lower limit of the content of arabinoxylan in the food or drink is set to ensure health functions such as body fat reduction, and the upper limit is set to a taste for bitterness and astringency. From the limit, preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.4% by mass or more, still more preferably 0.7% by mass or more, still more preferably 0.9% by mass or more, still more preferably can be blended so as to be 1.0% by mass or more. In addition, the content is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, still more preferably 4.5% by mass or less, still more preferably 4.0% by mass or less, still more preferably 3.5% by mass or less, still more. Preferably, it can be blended so as to be 3.0% by mass or less. Further, the content is preferably 0.1 to 6.0% by mass, more preferably 0.2 to 5.0% by mass, still more preferably 0.4 to 4.5% by mass, still more preferably 0.7 to 4.0% by mass, still more preferably 0.9 to 0.9% by mass. It can be blended so as to become 3.5 mass%, more preferably 1.0 to 3.0 mass%.

In the case of blending the composition of the present invention into the food or drink, the composition of the present invention is the value of the ratio of the content of arabinoxylan to the content of catechins contained in the food or drink (content of arabinoxylan / catechins) content, mass ratio) is preferably 0.1 or more, more preferably 0.5 or more, more preferably 1.0 or more, more preferably 1.0 or more, more preferably 0.1 or more, more preferably 0.5 or more, more It can be formulated so that it is preferably 2.0 or more, more preferably 3.0 or more, more preferably 4.0 or more, still more preferably 5.0 or more. Moreover, it can be blended so that the value of this ratio is preferably 8.0 or less, more preferably 7.5 or less, still more preferably 7.0 or less. In addition, the lower limit of the value of the ratio is preferably 0.1 to 8.0, more preferably 0.5 to 8.0, and more preferably 1.0, with the upper limit being the limit of bitterness and astringency preference, with the lower limit for ensuring health functions such as body fat reduction. to 7.5, more preferably from 2.0 to 7.5, more preferably from 3.0 to 7.5, more preferably from 4.0 to 7.0, still more preferably from 5.0 to 7.0.

The food or drink of the present invention may contain other components as appropriate depending on the purpose, in addition to the above catechins and arabinoxylan. Such ingredients include, for example, water, acidulants, sweeteners, amino acids, proteins, vitamins, minerals, flavors, fruit juice, plant extracts, esters, pigments, milk components, cocoa powder, seasonings, vegetable oils, oxidation Additives, such as an inhibitor, a preservative, a pH adjuster, a quality stabilizer, a thickener, and an emulsifier, can contain 1 type(s) or 2 or more types. In addition, the content of additives can be appropriately set within a range not impairing the object of the present invention.

When the food or drink of the present invention contains water, the content of the water can be appropriately set according to the form of the food or drink, for example, it can be 1 mass% or more, it is good also as 5 mass% or more, 10 mass% It is good also as % or more, and good also as 20 mass % or more. The content can be 90% by mass or less, may be 80% by mass or less, may be 70% by mass or less, may be 60% by mass or less, may be 50% by mass or less, or may be 40% by mass or less. It is good also as, and good also as 30 mass % or less. In addition, the content may be 1 to 90% by mass, 1 to 80% by mass, 5 to 70% by mass, 5 to 60% by mass, or 10 to 50% by mass. , It is good also as 10-40 mass %, and good also as 20-30 mass %.

For example, when the food or drink of the present invention is bread, the content can be 15 to 50% by mass, and when the food or drink of the present invention is a hot cake, the content can be 20 to 50% by mass, Further, when the food or drink of the present invention is a baked confectionery, the content can be 1 to 30% by mass, and when the food or drink of the present invention is a biscuit, the content can be 1 to 10% by mass, and When the food or drink of the present invention is a cake, the content can be 10 to 60% by mass, and when the food or drink of the present invention is a cereal food, the content can be 0 to 8% by mass, and When the food or drink of the present invention is croutons, the content can be 0 to 8% by mass, and when the food or drink of the present invention is noodles (dried noodles, raw noodles, parboiled noodles), the content is 5 to 80% by mass And when the food or drink of the present invention is chocolate, the content can be 0 to 10% by mass.

The food or drink of the present invention is not limited to the form in which the composition of the present invention described above is blended. That is, the present invention provides catechins-containing food or drink containing catechins and arabinoxylan. Therefore, in the food or beverage of the present invention, catechins and arabinoxylan may be independently blended, or both may be blended simultaneously. In addition, arabinoxylan may be blended with food or drink containing catechins, or catechins may be blended with food or drink containing arabinoxylan.

Examples of catechins that can be blended include the above-mentioned catechin-containing plants and their processed products, and the blending amount and blending ratio of the catechins described above and the blending ratio with arabinoxylan can be used. Also, examples of arabinoxylan that can be blended include the above-mentioned arabinoxylan-containing plants and their treated products, and the blending amount and blending ratio of arabinoxylan described above and the blending ratio with catechins can be used.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the food or drink of the present invention contains catechins and arabinoxylan, and the ratio of the content of arabinoxylan to the content of the catechins in the food or drink It is preferable that the value is a food or drink containing catechins of 0.1 to 8.0 in terms of mass ratio.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the food or drink of the present invention contains catechins and arabinoxylan, and the ratio of the content of arabinoxylan to the content of the catechins in the food or drink It is preferable that the value is a food or drink containing catechins of 0.2 to 8.0 in terms of mass ratio.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the food or drink of the present invention contains catechins and arabinoxylan, and the ratio of the content of arabinoxylan to the content of the catechins in the food or drink A food or drink containing catechins having a value of 0.2 to 8.0 in terms of mass ratio, a content of the catechins in the food or drink being 0.1 to 2.4% by mass, and a content of arabinoxylan in the food or drink being 0.1 to 6.0% by mass. It is preferable to be

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the food or drink of the present invention contains catechins and arabinoxylan, and the ratio of the content of arabinoxylan to the content of the catechins in the food or drink A food or drink containing catechins having a value of 0.2 to 8.0 in terms of mass ratio, a content of the catechins in the food or drink being 0.2 to 1.9% by mass, and a content of arabinoxylan in the food or drink being 0.2 to 5.0% by mass. It is desirable to be

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the food or drink of the present invention contains catechins and arabinoxylan, and the ratio of the content of arabinoxylan to the content of the catechins in the food or drink A food or drink containing catechins having a value of 0.2 to 8.0 in terms of mass ratio, a content of the catechins in the food or drink being 0.3 to 1.7% by mass, and a content of arabinoxylan in the food or drink being 0.4 to 4.5% by mass. It is desirable to be

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for producing food or drink containing catechins (hereinafter also referred to as the production method of the present invention) of the present invention is to coexist catechins and arabinoxylan. A method for producing a food or drink containing catechins is preferable, wherein the ratio of the content of arabinoxylan to the content of catechins in the food or drink is set to 0.1 to 8.0 in terms of mass ratio.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for producing a food or drink containing catechins of the present invention includes coexistence of catechins and arabinoxylan, and the content of the catechins in the food or drink It is preferable that it is the manufacturing method of the food-drinks containing catechins which sets the value of the ratio of the content of arabinoxylan to 0.2-8.0 by mass ratio.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for producing a food or drink containing catechins of the present invention includes coexistence of catechins and arabinoxylan, and the content of the catechins in the food or drink The value of the ratio of the content of arabinoxylan to the food or drink is 0.2 to 8.0 in terms of mass ratio, the content of the catechins in the food or drink is 0.1 to 2.4% by mass, and the content of arabinoxylan in the food or drink is It is preferable that it is a manufacturing method of catechin containing food-drinks set as 0.1-6.0 mass %.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for producing a food or drink containing catechins of the present invention includes coexistence of catechins and arabinoxylan, and the content of the catechins in the food or drink The value of the ratio of the content of arabinoxylan to 0.2 to 8.0 in terms of mass ratio, the content of the catechins in the food or drink to 0.2 to 1.9% by mass, the content of arabinoxylan in the food or drink It is preferable that it is a manufacturing method of catechin-containing food-drinks set as 0.2-5.0 mass %.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for producing a food or drink containing catechins of the present invention includes coexistence of catechins and arabinoxylan, and the content of the catechins in the food or drink The value of the ratio of the content of arabinoxylan to the food or drink is 0.2 to 8.0 in terms of mass ratio, the content of the catechins in the food or drink is 0.3 to 1.7 mass%, the content of arabinoxylan in the food or drink It is preferable that it is a manufacturing method of catechin-containing food-drinks set as 0.4-4.5 mass %.

In another aspect of the present invention, a bitter and astringent taste inhibitor of catechins (hereinafter also referred to as the bitter and astringent taste inhibitor of the present invention) containing arabinoxylan as an active ingredient is provided. The bitter and astringent taste of the catechins contained in the composition or food or drink can be effectively masked by blending this bitter and astringent taste inhibitor with a composition or food or drink containing catechins. The blending amount of the bitter and astringent taste inhibitor of the present invention for the composition or food or drink is the value of the ratio of the content of arabinoxylan to the content of catechins in the composition or food or drink (content of arabinoxylan / content of catechins) , mass ratio) is preferably 0.1 or more in terms of mass ratio, more preferably 0.2 or more, more preferably 0.5 or more, and more preferably 0.8 or more. Further, the value of the ratio is preferably 1.0 or more, preferably 2.0 or more, preferably 3.0 or more, preferably 4.0 or more, and preferably 4.5 or more. And it is also desirable to make it 5.0 or more. In addition, the value of the ratio is preferably 8.0 or less in terms of mass ratio, more preferably 7.5 or less, and still more preferably 7.0 or less. Further, the lower limit of the value of the ratio is preferably 0.1 to 8.0, preferably 0.2 to 8.0, and the upper limit is preferably 0.2 to 8.0, in order to ensure health functions such as body fat reduction. 8.0 is also preferable, 0.8 to 8.0 is also preferable, 1.0 to 8.0 is also preferable, 2.0 to 8.0 is also preferable, 3.0 to 7.5 is also preferable, and 4.0 It is also preferable to be set to 7.5 to 7.5, it is also preferable to be set to 4.5 to 7.0, and it is also preferable to be set to 5.0 to 7.0.

In addition, for example, when the bitterness and astringency inhibitor of the present invention is blended into a composition or food or drink, the lower limit of the content of catechins in the composition or food or drink is to ensure health functions such as body fat reduction, and the upper limit is From the limit of bitterness and astringency preference, it is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, still more preferably 0.4% by mass or more, still more preferably 0.5% by mass. or more, more preferably 0.6% by mass or more. Moreover, 2.4 mass% or less, more preferably 1.9 mass% or less, more preferably 1.7 mass% or less, still more preferably 1.3 mass% or less, still more preferably 1.1 mass% or less, still more preferably 0.9 mass% below Moreover, the said content is preferably 0.1 to 2.4 mass%, more preferably 0.2 to 1.9 mass%, more preferably 0.3 to 1.7 mass%, more preferably 0.4 to 1.3 mass%, and 0.5 to 1.1 mass% It is more preferable, and 0.6-0.9 mass % is still more preferable.

The bitterness and astringency inhibitor of the present invention may contain catechins. In this case, the composition or food or drink can be made into a form containing desired amounts of catechins and arabinoxylan by blending an astringent taste inhibitor into the composition or food or drink. Therefore, when the bitterness and astringency inhibitor of the present invention contains catechins, the value of the ratio of the content of arabinoxylan to the content of catechins in the bitterness and astringency inhibitor is preferably within the range described above in terms of mass ratio. In addition, the content of catechins in the bitterness and astringency inhibitor of the present invention is also preferably within a range that can realize the range of content of catechins in the above-described composition or food or drink.

The content of arabinoxylan contained in the bitter and astringent taste inhibitor of the present invention is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, and more preferably 5.0% by mass, from the viewpoint of effectively masking the bitterness and astringency derived from catechins. More preferably, it is more preferably 10.0% by mass or more, more preferably 15.0% by mass or more, and even more preferably 18.0% by mass or more. The content is preferably 99.0% by mass or less, more preferably 93.0% by mass or less, more preferably 90.0% by mass or less, more preferably 88.0% by mass or less, more preferably 85.0% by mass or less, It is more preferable that it is 83.0 mass % or less. From the same viewpoint as above, the content is preferably 1.0 to 99.0% by mass, more preferably 2.0 to 93.0% by mass, more preferably 5.0 to 90.0% by mass, and more preferably 10.0 to 88.0% by mass. It is preferably from 15.0 to 85.0% by mass, more preferably from 18.0 to 83.0% by mass.

Further, for example, the blending amount of the bitterness inhibitor of the present invention for food or drink is such that the content of arabinoxylan in the food or drink is preferably 0.1% by mass or more, and preferably 0.2% by mass or more. More preferably, it is more preferably 0.4 mass% or more, more preferably 0.7 mass% or more, more preferably 0.9 mass% or more, and 1.0 mass% or more more preferable The blending amount is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, more preferably 4.5% by mass or less, and more preferably 4.0% by mass or less. It is preferably 3.5% by mass or less, more preferably 3.0% by mass or less, and still more preferably 3.0% by mass or less. From the same viewpoint as above, the content is preferably 0.1 to 6.0% by mass, more preferably 0.2 to 5.0% by mass, more preferably 0.4 to 4.5% by mass, and more preferably 0.7 to 5.0% by mass. It is more preferably 4.0% by mass, more preferably 0.9 to 3.5% by mass, and still more preferably 1.0 to 3.0% by mass.

In the bitter and astringent taste inhibitor of the present invention, as a source of arabinoxylan or catechins, in addition to arabinoxylan or catechins themselves, the above-mentioned processed products of arabinoxylan-containing plants or treated products of catechin-containing plants can be incorporated. can

That is, when the bitter and astringent taste inhibitor of the present invention contains components other than arabinoxylan or catechins, components derived from plants, etc. component) may be included. In addition, the balance excluding arabinoxylan and catechins is, if necessary, wheat flour (strong flour, medium flour, soft flour, durum flour, etc.), fine flour, corn flour, soybean flour, protein (wheat protein, soybean protein, etc.), starch, starch (processed starch, methylcellulose, etc.), milk fat, skim milk powder, saccharides (sugar, etc.), salt, egg yolk, egg white, polysaccharide, flavoring, fats and oils, processed fats and oils (butter, margarine, etc.), emulsifier, chocolate, food fruit ingredients (raisins) , walnuts, etc.), thickeners, pH adjusters, pigments, water, yeast, baking powder, seasonings, acidulants, antioxidants, nutrients (vitamins, etc.).

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the bitter and astringent taste inhibitor of the present invention uses arabinoxylan as an active ingredient, and the content of arabinoxylan in the bitter and astringent taste inhibitor is 1.0 to 99.0% by mass A bitter and astringent taste inhibitor of phosphorus and catechins is preferred.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the bitter and astringent taste inhibitor of the present invention uses arabinoxylan as an active ingredient, and the content of arabinoxylan in the bitter and astringent taste inhibitor is 5.0 to 90.0% by mass A bitter and astringent taste inhibitor of phosphorus and catechins is preferred.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the bitter and astringent taste inhibitor of the present invention uses arabinoxylan as an active ingredient, and the content of arabinoxylan in the bitter and astringent taste inhibitor is 10.0 to 88.0% by mass It is preferable that the bitterness and astringency inhibitor of catechins is used with the value of the ratio of the amount of arabinoxylan to the amount of catechins set to 0.1 to 8.0 in terms of mass ratio.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the bitter and astringent taste inhibitor of the present invention uses arabinoxylan as an active ingredient, and the content of the arabinoxylan in the bitter and astringent taste inhibitor is 10.0 to 88.0 mass %, and the value of the ratio of the amount of arabinoxylan to the amount of catechins is set to 0.2 to 8.0 in terms of mass ratio, and is preferably used as a bitter and astringent taste inhibitor of catechins.

In another aspect of the present invention, a method for suppressing bitterness and astringency of catechins (hereinafter also referred to as the method for suppressing bitterness and astringency of the present invention) is provided, which includes coexistence of catechins and arabinoxylan. .

In the bitter and astringent taste suppression method of catechins of the present invention, the amount of catechins used, the amount of arabinoxylan used, and the value of the ratio of the amount of catechins used to the amount used of arabinoxylan, etc. The numerical value of each content described in the taste inhibitor can be appropriately applied.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for suppressing bitterness and astringency of the present invention sets the value of the ratio of the amount of arabinoxylan to the amount of catechins in a mass ratio of 0.1 to 8.0. It is preferable that it is a method for suppressing the bitterness and astringency of catechins, which includes coexistence of catechins and arabinoxylan.

From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for suppressing bitterness and astringency of the present invention sets the value of the ratio of the amount of arabinoxylan to the amount of catechins in a mass ratio of 0.2 to 8.0. It is preferable that it is a method for suppressing the bitterness and astringency of catechins, which includes coexistence of catechins and arabinoxylan.

The composition of the present invention is not limited to food and drink for humans, and can be formulated with various feeds and fertilizers in order to obtain catechin-containing formulated feeds and feeds for other than humans. There is no particular limitation on such compounded feed or feed. As an example, use for livestock and poultry such as bovine, deer, equine, wild boar, pigs and birds, for fish, for pets such as canines, felines and rodents is exemplified. By incorporating the composition of the present invention into feed or feed, it is possible to obtain a formulated feed or feed in which bitterness and astringency derived from catechins are effectively masked while containing catechins. This also applies to the food or drink of the present invention.

Regarding the above-described embodiment, the present invention further discloses the following compositions, foods and beverages, methods, agents, manufacturing methods, and the like.

<1>

A composition containing catechins, containing catechins and arabinoxylan.

<2>

The value of the ratio of the content of arabinoxylan to the content of the catechins is, in terms of mass ratio, preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.5 or more, still more preferably 0.8 or more, still more preferably Preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, still more preferably 3.0 or more, still more preferably 3.5 or more, more preferably 4.0 or more, more preferably is 4.5 or more, more preferably 5.0, the catechin-containing composition according to the above <1>.

<3>

The value of the ratio of the content of arabinoxylan to the content of the catechins, in terms of mass ratio, is preferably 8.0 or less, more preferably 7.5 or less, still more preferably 7.0 or less, according to the above <1> or <2> A composition containing catechins as described.

<4>

The value of the ratio of the content of arabinoxylan to the content of the catechins, in terms of mass ratio, is preferably from 0.1 to 8.0, more preferably from 0.2 to 8.0, more preferably from 0.5 to 8.0, and still more preferably from 0.8 to 8.0. 8.0, more preferably 1.0 to 8.0, more preferably 1.5 to 7.5, more preferably 2.0 to 7.5, still more preferably 2.5 to 7.5, more preferably 3.0 to 7.5, still more preferably 3.5 to 7.0; More preferably from 4.0 to 7.0, more preferably from 4.0 to 7.0, still more preferably from 4.5 to 7.0, still more preferably from 5.0 to 7.0, containing the catechins according to any one of <1> to <3> above. composition.

<5>

In the composition, the content of the catechins may be 1 mass% or more, 2 mass% or more, 5 mass% or more, 10 mass% or more, or 20 mass% or more. , The catechin-containing composition according to any one of the above <1> to <4>, which may be 40% by mass or more.

<6>

In the composition, the content of the catechins may be 70% by mass or less, may be 68% by mass or less, may be 66% by mass or less, may be 64% by mass or less, or may be 62% by mass or less. , The catechin-containing composition according to any one of the above <1> to <5>, which may be 60% by mass or less.

<7>

In the composition, the content of the catechins can be 1 to 70 mass%, 2 to 68 mass%, 5 to 66 mass%, 10 to 64 mass%, 20 to 62 The catechins-containing composition according to any one of the above <1> to <6>, which may be in mass % or 40 to 60 mass %.

<8>

In the composition, the content of the catechins may be 0.1 mass% or more, 0.5 mass% or more, 1 mass% or more, 2 mass% or more, or 5 mass% or more. , The catechin-containing composition according to any one of the above <1> to <4>.

<9>

In the composition, the content of the catechins may be 50 mass% or less, 40 mass% or less, 30 mass% or less, 20 mass% or less, or 10 mass% or less. The catechin-containing composition according to any one of <1> to <4> and <8>.

<10>

In the composition, the content of the catechins can be 0.1 to 50% by mass, 0.5 to 40% by mass, 1 to 30% by mass, 2 to 20% by mass, or 5 to 10% by mass. The catechin-containing composition according to any one of the above <1> to <4>, <8> and <9>, which may be expressed as mass%.

<11>

In the said composition, the content of the said catechin can be 0.1-70 mass %, good also as 0.5-68 mass %, good also as 1-66 mass %, good also as 2-64 mass %, good also as 5-62 mass % The catechin-containing composition according to any one of the above <1> to <4>, <6> and <8>, which may be expressed as mass%.

<12>

In the composition, the content of arabinoxylan may be 1 mass% or more, 2 mass% or more, 5 mass% or more, 10 mass% or more, or 20 mass% or more. The catechin-containing composition according to any one of the above <1> to <11>, which may be 40% by mass or more.

<13>

In the composition, the content of arabinoxylan may be 70 mass% or less, may be 68 mass% or less, may be 66 mass% or less, may be 64 mass% or less, or may be 62 mass% or less. The catechin-containing composition according to any one of the above <1> to <12>, which may be 60% by mass or less.

<14>

In the composition, the content of arabinoxylan can be 1 to 70% by mass, 2 to 68% by mass, 5 to 66% by mass, 10 to 64% by mass, or 20 to 64% by mass. The catechin-containing composition according to any one of the above <1> to <13>, which may be 62% by mass or 40 to 60% by mass.

<15>

In the composition, the content of arabinoxylan may be 0.1% by mass or more, may be 0.5% by mass or more, may be 1% by mass or more, may be 2% by mass or more, may be 5% by mass or more The catechin-containing composition according to any one of <1> to <11>.

<16>

In the composition, the content of arabinoxylan may be 50% by mass or less, may be 40% by mass or less, may be 30% by mass or less, may be 20% by mass or less, or may be 10% by mass or less. The catechin-containing composition according to any one of <1> to <11> and <15>.

<17>

In the composition, the content of arabinoxylan can be 0.1 to 50% by mass, 0.5 to 40% by mass, 1 to 30% by mass, 2 to 20% by mass, or 5 to 5% by mass. The catechin-containing composition according to any one of the above <1> to <11>, <15> and <16>, which may be 10% by mass.

<18>

In the composition, the content of arabinoxylan can be 0.1 to 70% by mass, 0.5 to 68% by mass, 1 to 66% by mass, 2 to 64% by mass, or 5 to 64% by mass. The catechin-containing composition according to any one of the above <1> to <11>, <13> and <15>, which may be 62% by mass.

<19>

The catechin-containing composition according to any one of the above <1> to <18>, wherein the catechins are preferably non-polymeric catechins.

<20>

The non-polymeric catechins are preferably tea catechins, more preferably epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, catechin gallate, epigallocatechin, epicatechin, gallocatechin, and catechin. The composition containing catechins according to the above <19>, which is at least one selected from the group consisting of:

<21>

The above <1> to <the above, wherein the arabinoxylan is preferably derived from at least one plant selected from the group consisting of wheat, barley, oatmeal, rye, rice, husk, millet, corn, mushroom, and oat 20> The catechin-containing composition according to any one of the above.

<22>

The mass average molecular weight of the arabinoxylan is preferably 300 or more, more preferably 10,000 or more, still more preferably 50,000 or more, the catechins-containing composition according to any one of the above <1> to <21>.

<23>

The catechin-containing composition according to any one of the above <1> to <22>, wherein the arabinoxylan has a mass average molecular weight of preferably 1,000,000 or less, more preferably 500,000 or less, still more preferably 200,000 or less.

<24>

The catechin-containing composition according to any one of <1> to <23>, wherein the arabinoxylan has a mass average molecular weight of preferably 300 to 500,000, more preferably 50,000 to 200,000.

<25>

The catechins according to any one of <1> to <24> above, wherein the ratio of arabinose to xylose in the arabinoxylan is 0.01:1 or more, preferably 0.1:1 or more, on a mass basis. containing composition.

<26>

The above <1> to <25, wherein the ratio of arabinose to xylose in the arabinoxylan is 10:1 or less, preferably 2:1 or less, more preferably 1.2:1 or less, on a mass basis. > The catechin-containing composition according to any one of the above.

<27>

The ratio of arabinose to xylose in the arabinoxylan is, on a mass basis, 0.01:1 to 10:1, preferably 0.05:1 to 2:1, more preferably 0.1:1 to 1.2: 1 person, the catechin-containing composition according to any one of the above <1> to <26>.

<28>

Any one of the above <1> to <27>, wherein the composition contains water, and the water content (moisture content) can be 0.5 mass% or more, 1 mass% or more, or 2 mass% or more. The composition containing catechins according to claim 1.

<29>

Any one of the above <1> to <28>, wherein the composition contains water, and the water content (moisture content) can be 50% by mass or less, may be 40% by mass or less, or may be 30% by mass or less. The composition containing catechins according to claim 1.

<30>

<1> to <29 above, wherein the composition contains water, and the water content (moisture content) can be 0.5 to 50 mass%, 1 to 40 mass%, or 2 to 30 mass% > The catechin-containing composition according to any one of the above.

<31>

Any one of the above <1> to <27>, wherein the composition contains water, and the water content can be 60% by mass or more, may be 80% by mass or more, or may be 90% by mass or more The catechin-containing composition described.

<32>

Among the above <1> to <27> and <31>, wherein the composition contains water, and the water content can be 99.9% by mass or less, may be 99.5% by mass or less, or may be 99.0% by mass or less. The catechin-containing composition according to any one of the preceding claims.

<33>

The composition contains water, and the water content can be 60 to 99.9% by mass, 80 to 99.5% by mass, or 90 to 99.0% by mass. The catechin-containing composition according to any one of 31> and <32>.

<34>

The catechin-containing composition according to any one of the above <1> to <27>, wherein the composition contains water, and the content of the water can be 30 to 95% by mass, or 40 to 95% by mass.

<35>

A catechin-containing food or drink comprising the catechin-containing composition according to any one of <1> to <34>.

<36>

A food or drink containing catechins, containing catechins and arabinoxylan.

<37>

Among the foods and drinks containing catechins, the value of the ratio of the content of arabinoxylan to the content of catechins is, in terms of mass ratio, preferably 0.1 or more, more preferably 0.2 or more, more preferably 0.5 or more, and more Preferably 0.8 or more, more preferably 1.0 or more, more preferably 1.5 or more, still more preferably 2.0 or more, still more preferably 2.5 or more, still more preferably 3.0 or more, still more preferably 3.5 or more, more preferably The food or drink containing catechins according to <35> or <36>, preferably 4.0 or more, more preferably 4.5 or more, still more preferably 5.0.

<38>

Among the foods and drinks containing catechins, the value of the ratio of the content of arabinoxylan to the content of catechins is preferably 8.0 or less, more preferably 7.5 or less, still more preferably 7.0 or less, in terms of mass ratio. The catechin-containing food or drink according to any one of <35> to <37>.

<39>

Among the foods and beverages containing catechins, the value of the ratio of the content of arabinoxylan to the content of catechins is, in terms of mass ratio, preferably 0.1 to 8.0, more preferably 0.2 to 8.0, still more preferably 0.5 to 8.0. 8.0, more preferably 0.8 to 8.0, more preferably 1.0 to 8.0, more preferably 1.5 to 7.5, more preferably 2.0 to 7.5, more preferably 2.5 to 7.5, more preferably 3.0 to 7.5; More preferably from 3.5 to 7.0, more preferably from 4.0 to 7.0, still more preferably from 4.0 to 7.0, still more preferably from 4.5 to 7.0, still more preferably from 5.0 to 7.0, among the above <35> to <38> The catechin-containing food or drink according to any one of the above.

<40>

Among the foods and drinks containing catechins, the content of the catechins is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.3% by mass or more, more preferably 0.4% by mass or more, and more The catechin-containing food or drink according to any one of the above <35> to <39>, which is preferably 0.5% by mass or more, more preferably 0.6% by mass or more.

<41>

Among the foods and drinks containing catechins, the content of the catechins is preferably 2.4% by mass or less, more preferably 1.9% by mass or less, more preferably 1.7% by mass or less, more preferably 1.3% by mass or less, more preferably 1.3% by mass or less. The catechin-containing food or drink according to any one of the above <35> to <40>, which is preferably 1.1% by mass or less, more preferably 0.9% by mass or less.

<42>

Among the foods and drinks containing catechins, the content of the catechins is preferably 0.1 to 2.4% by mass, more preferably 0.2 to 1.9% by mass, more preferably 0.3 to 1.7% by mass, still more preferably 0.4 to 1.3% by mass. The catechin-containing food or drink according to any one of the above <35> to <41>, which is % by mass, more preferably 0.5 to 1.1 % by mass, still more preferably 0.6 to 0.9 % by mass.

<43>

Among the foods and drinks containing catechins, the content of arabinoxylan is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.4% by mass or more, still more preferably 0.7% by mass or more, The catechin-containing food or drink according to any one of the above <35> to <42>, which is more preferably 0.9% by mass or more, and still more preferably 1.0% by mass or more.

<44>

Among the foods and drinks containing catechins, the content of the arabinoxylan is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, more preferably 4.5% by mass or less, more preferably 4.0% by mass or less, The food or drink containing catechins according to any one of <35> to <43>, more preferably 3.5% by mass or less, still more preferably 3.0% by mass or less.

<45>

Among the foods and drinks containing catechins, the content of the arabinoxylan is preferably 0.1 to 6.0% by mass, more preferably 0.2 to 5.0% by mass, more preferably 0.4 to 4.5% by mass, still more preferably 0.7 to 0.7% by mass. The catechin-containing food or drink according to any one of the above <35> to <44>, which is 4.0% by mass, more preferably 0.9 to 3.5% by mass, still more preferably 1.0 to 3.0% by mass.

<46>

The catechin-containing food or beverage according to any one of <35> to <45>, wherein the catechin is the catechin according to <19> or <20>.

<47>

The food or drink containing catechins according to any one of <35> to <46>, wherein the arabinoxylan is the arabinoxylan according to any one of <21> to <27>.

<48>

The food or drink containing catechins contains water, and the water content may be 1% by mass or more, may be 5% by mass or more, may be 10% by mass or more, or may be 20% by mass or more. The food or drink containing catechins according to any one of <35> to <47>.

<49>

The food or drink containing catechins contains water, and the water content can be 90 mass% or less, 80 mass% or less, 70 mass% or less, 60 mass% or less, or 50 mass% or less. The catechin-containing food or drink according to any one of the above <35> to <48>, which may be less than or equal to 40% by mass, or may be less than or equal to 30% by mass.

<50>

The food or drink containing catechins contains water, and the water content can be 1 to 90 mass%, 1 to 80 mass%, 5 to 70 mass%, 5 to 60 mass% The catechin-containing food or drink according to any one of the above <35> to <49>, which may be used, may be 10 to 50% by mass, may be 10 to 40% by mass, or may be 20 to 30% by mass.

<51>

The food or drink containing catechins according to any one of <35> to <50>, wherein the food or drink containing catechins is bread, baked goods, cakes, cereal foods, croutons, noodles, chocolate, or soft drinks.

<52>

The method for producing the catechin-containing composition according to any one of <1> to <34>.

<53>

A method for producing a composition containing catechins, comprising coexisting catechins and arabinoxylan.

<54>

The method for producing a catechin-containing composition according to the above <53>, wherein the catechin-containing composition is the catechin-containing composition according to any one of the above <1> to <34>.

<55>

The method for producing a food or drink containing catechins according to any one of the above <35> to <51>.

<56>

The method for producing a catechin-containing food or drink according to the above <55>, including a step of blending the catechin-containing composition according to any one of the above <1> to <34>.

<57>

A method for producing a food or drink containing catechins, comprising coexisting catechins and arabinoxylan.

<58>

The method for producing a food or drink containing catechins according to <57>, wherein the food or drink containing catechins is the food or drink containing catechins according to any one of <35> to <51>.

<59>

A bitter and astringent taste suppression method of catechins, comprising coexisting catechins and arabinoxylan.

<60>

The value of the ratio of the amount of arabinoxylan to the amount of catechins, in terms of mass ratio, is preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.5 or more, still more preferably 0.8 or more, more preferably Preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, still more preferably 3.0 or more, still more preferably 3.5 or more, more preferably 4.0 or more, more preferably is 4.5 or more, more preferably 5.0, the method for suppressing bitterness and astringency of catechins according to the above <59>.

<61>

The <59> or <60 > A bitter and astringent taste suppression method of catechins described in .

<62>

The value of the ratio of the amount of arabinoxylan to the amount of catechins, in terms of mass ratio, is preferably 0.1 to 8.0, more preferably 0.2 to 8.0, more preferably 0.5 to 8.0, and still more preferably 0.8 to 8.0, more preferably 1.0 to 8.0, more preferably 1.5 to 7.5, more preferably 2.0 to 7.5, still more preferably 2.5 to 7.5, more preferably 3.0 to 7.5, still more preferably 3.5 to 7.0; More preferably 4.0 to 7.0, more preferably 4.0 to 7.0, still more preferably 4.5 to 7.0, still more preferably 5.0 to 7.0, the catechins according to any one of the above <59> to <61> A method for suppressing the bitter and astringent taste of

<63>

The method for suppressing bitterness and astringency of catechins according to any one of the above <59> to <62>, wherein the catechins are the catechins according to <19> or <20>.

<64>

The method for suppressing bitterness and astringency of catechins according to any one of the above <59> to <63>, wherein the arabinoxylan is the arabinoxylan according to any one of the above <21> to <27>.

<65>

A bitter and astringent taste inhibitor of catechins, containing arabinoxylan as an active ingredient.

<66>

The content of arabinoxylan in the bitterness inhibitor is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, still more preferably 5.0% by mass or more, still more preferably 10.0% by mass or more, more preferably The bitterness inhibitor according to <65> above, preferably 15.0% by mass or more, more preferably 18.0% by mass or more.

<67>

The content of arabinoxylan in the bitterness inhibitor is preferably 99.0% by mass or less, preferably 93.0% by mass or less, more preferably 90.0% by mass or less, still more preferably 88.0% by mass or less, more preferably is 85.0% by mass or less, more preferably 83.0% by mass or less, the bitterness inhibitor according to <65> or <66> above.

<68>

The content of arabinoxylan in the bitterness inhibitor is preferably 1.0 to 99.0% by mass, more preferably 2.0 to 93.0% by mass, more preferably 5.0 to 90.0% by mass, more preferably 10.0 to 88.0% by mass The bitterness inhibitor according to any one of <65> to <67> above, which is %, more preferably 15.0 to 85.0% by mass, still more preferably 18.0 to 83.0% by mass.

<69>

The value of the ratio of the amount of arabinoxylan to the amount of catechins, in terms of mass ratio, is preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.5 or more, still more preferably 0.8 or more, more preferably is 1.0 or more, more preferably 2.0 or more, more preferably 3.0 or more, more preferably 4.0 or more, more preferably 4.5 or more, still more preferably 5.0, the above <65> to <68> A bitter and astringent taste inhibitor of the catechins according to any one of the above.

<70>

The above <65> to <69, used so that the ratio of the amount of arabinoxylan to the amount of catechins is preferably 8.0 or less, more preferably 7.5 or less, still more preferably 7.0 or less, in terms of mass ratio. > A bitter and astringent taste inhibitor of the catechins according to any one of the above.

<71>

The value of the ratio of the amount of arabinoxylan to the amount of catechins, in terms of mass ratio, is preferably 0.1 to 8.0, more preferably 0.2 to 8.0, more preferably 0.5 to 8.0, more preferably 0.8 to 8.0, More preferably from 1.0 to 8.0, more preferably from 2.0 to 7.5, still more preferably from 3.0 to 7.5, still more preferably from 4.0 to 7.0, still more preferably from 4.0 to 7.0, still more preferably from 4.5 to 7.0, still more preferably The bitterness and astringency inhibitor of the catechins according to any one of the above <65> to <70>, which is preferably used so as to be 5.0 to 7.0.

<72>

The bitterness inhibitor of the catechins according to any one of <65> to <71>, wherein the catechins are the catechins according to <19> or <20>.

<73>

The bitter and astringent taste inhibitor of the catechins according to any one of the above <65> to <72>, wherein the arabinoxylan is the arabinoxylan according to any one of the above <21> to <27>.

<74>

Use of arabinoxylan to suppress the bitter and astringent taste of catechins.

<75>

The value of the ratio of the amount of the arabinoxylan to the amount of the catechins, in terms of mass ratio, is preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.5 or more, still more preferably 0.8 or more, more preferably Preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, still more preferably 3.0 or more, still more preferably 3.5 or more, more preferably 4.0 or more, more preferably is 4.5 or more, more preferably 5.0, use as described in the above <74>.

<76>

The <74> or Use described in <75>.

<77>

The value of the ratio of the amount of arabinoxylan to the amount of catechins, in terms of mass ratio, is preferably 0.1 to 8.0, more preferably 0.2 to 8.0, more preferably 0.5 to 8.0, and still more preferably 0.8 to 8.0, more preferably 1.0 to 8.0, more preferably 1.5 to 7.5, more preferably 2.0 to 7.5, still more preferably 2.5 to 7.5, more preferably 3.0 to 7.5, still more preferably 3.5 to 7.0; More preferably from 4.0 to 7.0, more preferably from 4.0 to 7.0, still more preferably from 4.5 to 7.0, still more preferably from 5.0 to 7.0, according to any one of <74> to <76> above. use.

<78>

The use according to any one of the above <74> to <77>, wherein the catechins are the catechins according to <19> or <20>.

<79>

The use according to any one of the above <74> to <78>, wherein the arabinoxylan is the arabinoxylan according to any one of the above <21> to <27>.

[Example]

The present invention will be described in more detail based on examples, but the present invention is not limited to these forms.

Arabinozylan in roasted wheat bran (trade name: domestic wheat bran (roasted type), manufactured by Hoshino & Co., Ltd.) and whole wheat flour (trade name: wheat bran, manufactured by Nippon Flour Co., Ltd.) used in this Example Content was determined by the following method.

[Method for measuring arabinoxylan content]

<Preparation of sample solution>

2 mL of 1 mol/L hydrochloric acid was added to 10 mg of roasted wheat bran or whole wheat flour, and the mixture was stirred for 30 minutes. After stirring, it heated at 100 degreeC, and then stood to cool over 15 minutes or more. After standing to cool, 2 mL of 1 mol/L sodium hydroxide aqueous solution and 2 mL of ultrapure water were added and stirred. After stirring, centrifugation was performed at 3000 rpm for 10 minutes, and the supernatant was recovered. After the supernatant was recovered, the remaining residue was subjected to the above procedure (2 mL of 1 mol/L aqueous sodium hydroxide solution and 2 mL of ultrapure water were added and stirred), and the supernatant obtained after centrifugation was first recovered. and submitted for analysis using liquid chromatography (LC) below.

<LC analysis conditions>

-Preparation of mobile phase-

100 mL of 1 mol/L sodium hydroxide aqueous solution and 900 mL of ultrapure water were mixed well to deaerate and obtain a mobile phase.

-LC conditions-

Model: DIONEX DX320 (manufactured by Nippon Dionex Co., Ltd.)

Detector: Pulse Amperometric Detector (PAD)

Column: CarboPAC PA1 (4 × 250 mm)

Column temperature: room temperature

Mobile phase: Solution A 100 mmol/L sodium hydroxide aqueous solution

: Liquid B Ultrapure water

Flow rate: 1.0 mL/min

Injection volume: 25 μL

Under the above conditions, the contents of arabinose and xylose were quantified from the peak areas at the holding times of 12.5 minutes (arabinose) and 21.9 minutes (xylose), and the total amount of both was used as the amount of arabinoxylan. .

According to the above measurement, the contents of arabinoxylan in the roasted wheat bran and whole wheat flour used in this example were 19.1% by mass and 2.0% by mass, respectively.

[Test Example 1] Taste test of catechin-containing biscuits

[Preparation example]

Biscuit dough was prepared according to the raw material compounding amounts shown in Tables 1 and 2, and biscuits of Examples 1 to 8, Comparative Examples 1, and Reference Examples 1 to 4 were obtained. A specific procedure is shown below.

<Examples 1 and 2>

Hobart Mixer N50 MIXER manufactured by Hobart Co., Ltd., 17.5 g of butter (salt-free) (trade name: Hokkaido Yotsuba Butter without salt, manufactured by Yotsuba Dairy Co., Ltd.), 20 g of sugar (trade name: refined white sugar ST, manufactured by Dainippon Meiji Sugar Co., Ltd.) was weighed and mixed at low speed for 30 seconds, and then at medium speed for 6 minutes.

Further, while stirring at low speed for 30 seconds, 6.25 g of whole eggs were added in three portions. After adding the first egg, stirring was performed at low speed for 30 seconds, then the second egg was added and stirring was performed at low speed for 30 seconds. After scraping off the oil adhering to the wall of the mixer, eggs were added, stirred at low speed for 30 seconds, and further stirred at medium speed for 1 minute until a uniform creamy consistency was obtained.

Then, to 25 g of soft flour (trade name: Violet, manufactured by Nissin Flour Co., Ltd.), 3 g or 1.5 g of Lunaphenone T-100 (catechin content: 36% by mass) (trade name, manufactured by Kao Co., Ltd.), Nisshoku Arabinozylan ( 1.25 g or 3.75 g of arabinoxylan content: 82.1% by mass) (trade name, manufactured by Nippon Food Chemical Co., Ltd.) was added and mixed, and the mixture was blended with the above-mentioned stirring substance and stirred at low speed for 60 seconds.

The above "catechin content" is the content of catechins contained in Lunaphenone T-100. In addition, the catechins contained in the lunaphenone T-100 are composed of non-polymeric catechins and do not contain substantially polymeric catechins.

The dough obtained above was filled into a circular (φ38) baking mold so as to have a weight of about 10 g per sheet, placed on a top plate covered with release paper, and fired under the following firing conditions.

-Firing conditions-

Firing temperature: upper heat 170 ℃ / lower heat 170 ℃

Firing time: 7 minutes

The following test was done using the biscuit after 1 day at room temperature after baking.

<Examples 3 to 7>

Biscuits of Examples 3 to 7 were obtained in the same manner as in Examples 1 and 2, except that 1.25 to 25 g of the roasted wheat bran described above was used instead of the Nisshoku arabinoxylan.

<Example 8>

A biscuit of Example 8 was obtained in the same manner as in Examples 1 and 2, except that 25 g of the whole wheat flour was used instead of the soft flour and Nisshoku arabinoxylan.

<Comparative Example 1>

A biscuit of Comparative Example 1 was obtained in the same manner as in Examples 1 and 2 except that the blending amount of the raw materials was used as shown in Table 2.

<Reference Examples 1 to 4>

Instead of Nisshoku arabinoxylan, guar gum (Tokyo Chemical Industry), pectin (tm-150-LJ-TF, manufactured by Sansho Co., Ltd.), Celdix β-100 (βCD ( β Cyclodextrin), Nippon Food Chemical Co., Ltd.), and CAVAMAX WB (γCD (γ cyclodextrin), manufactured by Wacker Chemie) were carried out in the same manner as in Examples 1 and 2, except that 3.75 g each was used. Got 4 biscuits.

[Appetite test]

After baking, the biscuits of Examples 1 to 8, Comparative Examples 1, and Reference Examples 1 to 4 were left at room temperature, each three (N = 3), and then bitterness and astringency derived from catechins were removed. , Based on the following evaluation criteria, an expert panel composed of three panelists evaluated the bitterness and astringency of various aqueous solutions of quinine sulfate and Teavigo (trade name, manufactured by Taiyo Chemical Co., Ltd.) by comparing the bitterness and astringency. The evaluation results (scores) of each panelist were all the same. The results are shown in Tables 1 and 2.

In addition, in the following evaluation criteria, the higher the numerical value (score), the stronger the bitterness or astringency.

(bitter taste evaluation criteria)

1: A bitter taste equivalent to or less bitter than that of a 0.0002% aqueous solution of quinine sulfate dihydrate was not felt.

2: Bitter taste equivalent to 0.0005% aqueous solution of quinine sulfate dihydrate

3: Bitter taste equivalent to that of a 0.0009% aqueous solution of quinine sulfate dihydrate

4: Bitter taste equivalent to 0.0016% aqueous solution of quinine sulfate dihydrate

5: Bitter taste equivalent to 0.0024% aqueous solution of quinine sulfate dihydrate

6: Bitterness equivalent to that of a 0.0039% aqueous solution of quinine sulfate dihydrate

7: Bitter taste equivalent to 0.0061% aqueous solution of quinine sulfate dihydrate

8: Bitterness equivalent to quinine sulfate dihydrate 0.0099% aqueous solution

9: Bitter taste equivalent to 0.0157% aqueous solution of quinine sulfate dihydrate

10: A bitter taste equivalent to or more bitter than that of a 0.0257% aqueous solution of quinine sulfate dihydrate is felt.

(astringent taste evaluation criteria)

1: No astringency equivalent to or less astringent than the 0.01% aqueous solution of Teavigo

2: Astringent taste equivalent to 0.02% Teavigo aqueous solution

3: Astringent taste equivalent to 0.03% Teavigo aqueous solution

4: Astringent taste equivalent to 0.04% Teavigo aqueous solution

5: Astringent taste equivalent to 0.05% Teavigo aqueous solution

6: Astringent taste equivalent to 0.06% Teavigo aqueous solution

7: Astringent taste equivalent to 0.07% Teavigo aqueous solution

8: Astringent taste equivalent to 0.08% Teavigo aqueous solution

9: Astringent taste equivalent to 0.09% Teavigo aqueous solution

10: Feel the astringency equivalent to or more astringent than the 0.10% aqueous solution of Teavigo

In the biscuits containing catechins and not containing arabinoxylan (Comparative Example 1), the bitter and astringent taste derived from catechins was strongly felt (bitterness evaluation: "10", astringency evaluation: "10"). In addition, in the biscuits of Reference Examples 1 to 4 in which guar gum, pectin, Celdix β-100, and CAVAMAX WB, which are known as additives having a bitter and astringent taste inhibitory effect, are blended, respectively, the bitter and astringent taste derived from catechins can be masked to some extent. knew what could be

On the other hand, in the biscuits (Examples 1 to 8) in which arabinoxylan was further blended with catechins, it was found that the bitter and astringent taste derived from catechins could be more effectively masked (bitterness evaluation: "6"). to "2", astringent taste evaluation: "7" to "2").

[Test Example 2] Taste test of bread containing catechins

[Preparation example]

Bread dough was prepared according to the raw material compounding amounts shown in Table 3, and bread of Examples 9 to 15 and Comparative Example 2 was obtained. A specific procedure is shown below.

<Examples 9 to 14>

Camellia (strong flour, manufactured by Nissin Flour) 250 g, Lunaphenone T-100 9 g, butter 10 g, sugar (sucrose sugar) 17 g, salt 2.5 g, water 200 g, dry yeast (trade name: Super Camellia Dry Yeast) , manufactured by Nissin Foods Co.) 3 g and 5.0 to 76.6 g of roasted wheat bran were weighed.

Home Bakery SD-MDX102 (manufactured by Panasonic Corporation) was used. Using the firing program of Menu 1, it was blended in an all-in-mix. The bread dough obtained by soaking, kneading, and aging was fermented at 28°C for 2 hours and 30 minutes. After the fermentation treatment, it was baked at 200°C for 30 minutes to obtain bread (bread) of Examples 9 to 14.

<Example 15>

Bread of Example 15 was obtained in the same manner as in Examples 9 to 14, except that 3.75 g of Nisshoku arabinoxylan was used instead of the roasted wheat bran.

<Comparative Example 1>

Bread of Comparative Example 2 was obtained in the same manner as in Examples 9 to 14, except that the raw material blending amount described in Table 3 was used.

[Appetite test]

After baking, the breads of Examples 9 to 15 and Comparative Example 2 were allowed to stand at room temperature for 1 hour, and then the bitterness and astringency derived from catechins were evaluated by three people according to the same criteria as the evaluation criteria for biscuits. An expert panel composed of panelists evaluated. The evaluation results of each panelist were all the same. A result is shown in Table 3.

In the bread containing catechins and not containing arabinoxylan (Comparative Example 2), the bitter and astringent taste derived from catechins was strongly felt (bitterness evaluation: "9", astringency evaluation: "9").

In contrast, in the breads of Examples 9 to 15 in which arabinoxylan was blended in addition to catechins, the bitterness and astringency derived from catechins were effectively masked (bitterness evaluation: "7" to "2", astringent Taste evaluation: "8" to "2").

[Test Example 3] Taste test of catechin-containing hotcakes

[Preparation example]

Hotcake dough was prepared according to the raw material compounding amounts shown in Table 4, and hotcakes of Example 16 and Comparative Example 3 were obtained. A specific procedure is shown below.

<Example 16>

20 g of sugar (white sugar), 1 g of salt, and 5 g of Marish Super (trade name, manufactured by Kao Co., Ltd.) were dispersed by stirring at medium speed for 2 minutes using a Hobart mixer N50 MIXER (manufactured by Hobart Co., Ltd.). 45 g of eggs were added to the dispersion, and further stirred at low speed for 2 minutes. Thereto, 100 g of violet (soft flour, manufactured by Nissin Flour Co., Ltd.), 13.62 g of roasted wheat bran (Example 16), 3.6 g of Lunaphenone T-100 (trade name, manufactured by Kao Co., Ltd.), and 4.5 g of baking powder were added at low speed. Stir for 20 seconds. At the stage where about half of the soft flour and/or roasted wheat bran were mixed, 100 g of milk was added and stirred at medium speed for 1 minute. The dough of the obtained hotcake was allowed to stand still for 15 minutes, and then, on a hot plate set at 200°C, it was baked so that the dough was 40 g for one sheet, and the hotcake of Example 16 was obtained. In addition, the baking time was 7 minutes in total for both sides.

<Comparative Example 3>

A hotcake of Comparative Example 3 was obtained in the same manner as in Example 16, except that the raw material blending amounts shown in Table 4 were used.

[Appetite test]

The obtained hotcakes of Example 16 and Comparative Example 3 were evaluated by a professional panel composed of three panelists according to the same criteria as the evaluation criteria for the biscuit described above. The evaluation results of each panelist were all the same.

A result is shown in Table 4.

In the hotcake containing catechins and not containing arabinoxylan (Comparative Example 3), a bitter and astringent taste derived from catechins was felt (bitterness evaluation: "8", astringency evaluation: "7"). In contrast, in the hotcake of Example 16 containing arabinoxylan by blending roasted wheat bran, it was found that the bitter and astringent taste derived from catechins could be effectively masked (bitterness evaluation: "2", astringent taste Evaluation: 「3」).

[Test Example 4] Taste test of chocolate containing catechins

[Preparation example]

Chocolate was prepared according to the raw material compounding quantity shown in Table 5. A specific procedure is shown below.

34.7 g of Superior Platique (cacao powder: 56%, manufactured by Daito Cacao Co., Ltd.) and 1.6 g of Lunaphenone T-100 were mixed, and in Examples 17 and 18, 0.35 Nisshoku Arabinoxylan was further added to the mixture. g or 1.39 g were added and mixed to prepare a mixture of chocolate powder, respectively.

The mixture was warmed to 70 ° C. in a water bath, slowly mixed while loosening, and after cooling the temperature to 32 ° C., 0.17 g of chocolate seed A (trade name, manufactured by Fuji Seyu Co., Ltd.) was quickly added, uniformly dispersed, and dissolved. Thereafter, the mixture was poured into a mold at 30°C and stored in a thermostat set at 15°C throughout the day. It was taken out of the mold, and chocolates of Examples 17 and 18 and Comparative Example 4 were obtained.

[Appetite test]

The obtained chocolates of Examples 17 and 18 and Comparative Example 4 were evaluated by a professional panel composed of three panelists according to the same criteria as the evaluation criteria for the biscuit described above. The evaluation results of each panelist were all the same.

A result is shown in Table 5.

In the chocolate containing catechins and not containing arabinoxylan (Comparative Example 4), the bitter and astringent taste derived from catechins was strongly felt (bitterness evaluation: "10", astringency evaluation: "10") . On the other hand, it was found that the chocolates of Examples 17 and 18 blended with arabinoxylan effectively masked the bitter and astringent taste derived from catechins (bitterness evaluation: "8" to "6", astringent taste Evaluation: "8" to "7").

[Test Example 5] Appetite test of catechin-containing composition

[Preparation example]

Normal compositions (solid) were prepared according to the raw material compounding amounts shown in Table 6, and the normal compositions of Examples 19 and 20 and Comparative Example 5 were obtained. A specific procedure is shown below.

<Examples 19 and 20>

Catechin (trade name: Lunaphenone T-100, manufactured by Kao Co., Ltd., content of catechin: 37.2% by mass) 0.144 g, calcium stearate (trade name: calcium stearate, manufactured by Taihei Chemical Industry Co., Ltd.) 0.017 g, silicon dioxide (trade name: CARPLEX FPS -500, manufactured by DSL. Japan Co., Ltd.) 0.008 g, arabinoxylan (arabinoxylan content: 80.0% by mass) (trade name: WHEAT ARABINOXYLAN, manufactured by Nippon Biocon Co., Ltd.) 0.036 g or 0.27 g, maltitol (trade name: Amalti MR- 50, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) was weighed at 0.695 g or 0.461 g, mixed well and put into a circular mold for tableting (table diameter: 15 mm), and the powder in the mold was normalized with a tableting machine at a pressure of 10 MPa. , a normal composition was obtained.

In addition, the content of catechins in Lunaphenone T-100 may vary slightly for each product. Therefore, the "catechin content" (content of catechins) of lunaphenone T-100 used in Example 19 and the like is slightly different from the "catechin content" of lunaphenone T-100 used in Example 1 and the like.

<Comparative Example 5>

A normal composition of Comparative Example 5 was obtained in the same manner as in Examples 19 and 20, except that the blending amount of the raw materials was set as shown in Table 6.

[Appetite test]

Each of the prepared normal compositions of Examples 19 and 20 and Comparative Example 5 (N = 3) was allowed to stand at room temperature, and then, based on the following evaluation criteria, bitterness and astringency derived from catechins were treated with various sulfuric acids. An expert panel composed of three panelists evaluated the bitterness and astringency of the aqueous solution of quinine and the aqueous solution of Teavigo (trade name, manufactured by Taiyo Chemical Co., Ltd.). The evaluation results (scores) of each panelist were all the same. A result is shown in Table 6.

In addition, in the following evaluation criteria, the larger the numerical value (score), the stronger the bitterness or astringency.

(bitter taste evaluation criteria)

1: A bitter taste equivalent to or less bitter than that of a 0.0002% aqueous solution of quinine sulfate dihydrate was not felt.

2: Bitter taste equivalent to 0.0005% aqueous solution of quinine sulfate dihydrate

3: Bitter taste equivalent to that of a 0.0009% aqueous solution of quinine sulfate dihydrate

4: Bitter taste equivalent to 0.0016% aqueous solution of quinine sulfate dihydrate

5: Bitter taste equivalent to 0.0024% aqueous solution of quinine sulfate dihydrate

6: Bitterness equivalent to that of a 0.0039% aqueous solution of quinine sulfate dihydrate

7: Bitter taste equivalent to 0.0061% aqueous solution of quinine sulfate dihydrate

8: Bitterness equivalent to quinine sulfate dihydrate 0.0099% aqueous solution

9: Bitter taste equivalent to 0.0157% aqueous solution of quinine sulfate dihydrate

10: A bitter taste equivalent to or more bitter than that of a 0.0257% aqueous solution of quinine sulfate dihydrate is felt.

(astringent taste evaluation criteria)

1: No astringency equivalent to or less astringent than the 0.01% aqueous solution of Teavigo

2: Astringent taste equivalent to 0.02% Teavigo aqueous solution

3: Astringent taste equivalent to 0.03% Teavigo aqueous solution

4: Astringent taste equivalent to 0.04% Teavigo aqueous solution

5: Astringent taste equivalent to 0.05% Teavigo aqueous solution

6: Astringent taste equivalent to 0.06% Teavigo aqueous solution

7: Astringent taste equivalent to 0.07% Teavigo aqueous solution

8: Astringent taste equivalent to 0.08% Teavigo aqueous solution

9: Astringent taste equivalent to 0.09% Teavigo aqueous solution

10: Feel the astringency equivalent to or more astringent than the 0.10% aqueous solution of Teavigo

In the normal composition containing catechins and not containing arabinoxylan (Comparative Example 5), the bitter and astringent taste derived from catechins was strongly felt (bitterness evaluation: "10", astringency evaluation: "10") .

In contrast, in the normal compositions (Examples 19 and 20) in which arabinoxylan was further blended with catechins, it was found that the bitter and astringent taste derived from catechins could be more effectively masked (bitterness evaluation: "7 " to "5", astringency evaluation: "6" to "4").

[Test Example 6] Feeding test of catechin-containing feed

[Construction of experimental system]

In order to evaluate the palatability of catechins for fish, an experimental system of feeding test was constructed.

As a dye, Otohime (trade name, model number: Otohime B2, manufactured by Nisshin Marubeni Feed Co., Ltd.), Lunaphenone T-100 (catechin content: 37.2% by mass) (trade name, manufactured by Kao Co., Ltd.), and gluten (trade name: gluten, Wheat-derived, manufactured by Fujifilm Wako Pure Pharmaceutical Co., Ltd.) was prepared according to the raw material compounding amounts shown in Table 7, and catechin-containing yarns 1 to 5 were obtained.

<Evaluation of feeding speed>

As the official fish, 8-month-old zebrafish (lineage: RW200708A, male) were used. Five zebrafish were placed in cages for zebrafish (model number: MS-80, manufactured by Meitou Suwon) and reared in a 28°C environment. The above feed is administered twice a day at the right time (8-9 am, 4-5 pm) so as to be 0.025 g/1 cage per time, and when all feeds are fed from the start of feeding of the feed 1-5 The time it took was measured. In addition, as a control experiment, when only Otohime (Lunaphenone T-100, gluten-free treatment) was administered, the time taken until all were consumed was measured. The measurement of the time taken to feed all was performed by visual observation. The time taken for feeding when fed for 5 days (total of 10 times) is summarized, and the results are shown in FIG. 1 . In addition, in any feeding test, there was no feed remaining on the cage floor without being fed until the next feeding start.

From Fig. 1, the ratio of the time taken until feeding was the same between the case of feeding the feed (feed 1) not containing catechins and the case of feeding the otohime. That is, out of a total of 10 feedings, the number of feedings within 2 minutes was 5 times, the number of feedings exceeding 2 minutes and within 3 minutes was 2 times, and the number of feedings exceeding 3 minutes and within 5 minutes was 2 times. was three times. In addition, even when feeding the feed (feed 2) containing 1.86% by mass of catechins, the results were the same as those when fed feed 1 or otohime. On the other hand, in the diets 3 to 5 in which the content of catechins contained in the diet was increased, the ratio of the long time required for feeding all increased.

From the above, it was shown that zebrafish require time to feed all of the feed containing a large amount of catechins (they do not actively consume the feed containing a large amount of catechins). In addition, for each individual of zebrafish given each of the above-mentioned materials, no significant change was observed in the body weight after the test.

[Preparation example]

Otohime, Lunaphenone T-100 (catechin content: 37.2% by mass) (trade name, manufactured by Kao Co., Ltd.), gluten (trade name: gluten, derived from wheat, manufactured by Fujifilm Wako Pure Pharmacy), arabinoxylan (trade name: INSOLUBLE WHEAT ARABINOXYLAN, manufactured by Megazyme, arabinoxylan content: 87% by mass) and cellulose (trade name: cellulose powder, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were prepared in the ratios shown in Table 7 below, and Example 21 and Comparative Example 6 , and the materials of Reference Example 5 were obtained, respectively.

<Evaluation of feeding ratio>

As the official fish, 8-month-old zebrafish (lineage: RW200708A, male) were used. Five zebrafish were put into cages for zebrafish (model number: MS-80, manufactured by Meitou Suwon) and raised, and 2 cages were prepared for each of the above materials. The above feed was administered twice a day, at the right time (8 to 9 am, 4 to 5 pm), so as to be 0.025 g/1 cage per time, and in Example 21, Comparative Example 6 and Reference Example 5 The ratio of the diet fed during 5 minutes from the start of feeding and 10 minutes from the start of feeding was visually measured. Figures 2 and 3 show the average values and standard deviations of feeding ratios for each feed when fed for 5 days (9 times in total). In addition, in any feeding test, there was no feed remaining on the cage floor without being fed until the next feeding start.

In addition, regarding the results of FIGS. 2 and 3, the test was performed using IBM SPSS (IBM Corp., Armonk, NY). Significant differences between groups were analyzed by 1-way batch analysis of variance followed by TurkeyHSD test. 2 and 3, "***" in the graph indicates that there is a significant difference.

2 and 3, with respect to the ratio of feed fed during 5 minutes and 10 minutes from the start of feeding when feed of Reference Example 5 was fed, the feed of Comparative Example 6 containing catechins was fed. A decrease in the ratio was shown. In addition, when feeding the feed of Example 21 containing catechins and further arabinoxylan in a specific amount ratio, compared to the case of feeding the feed of Comparative Example 6 containing only catechins, 5 minutes from the start of feeding , and 10 min feeding rates were shown to recover.

That is, it was shown that the bitterness and astringency derived from catechins can be effectively masked by coexisting and ingesting arabinoxylan with catechins in animals as well as in humans.

From the above results, it is understood that the bitterness and astringency derived from catechins can be reduced to a desired level by using arabinoxylan in combination with catechins in a specific amount depending on the purpose.

Although the present invention has been described with its embodiments, we do not intend to limit our invention in any detail of the description, unless otherwise specified, without going against the spirit and scope of the invention as set forth in the appended claims. I think it is natural to interpret it broadly.

This application claims the priority based on the Japanese patent application 2021-047927 for which the patent application was filed in Japan on March 22, 2021, This takes in the content as a part of description of this specification with reference here.

Claims (16)

It contains catechins and arabinoxylan, the content of arabinoxylan is 0.1 to 70% by mass, and the value of the ratio of the content of arabinoxylan to the content of catechins is 0.1 to 8.0 in terms of mass ratio, A composition containing catechins. According to claim 1,
A composition containing catechins, wherein the composition containing catechins is a powder composition, a granular composition, a normal composition, a plate composition, a block composition, or a liquid composition. According to claim 1 or 2,
A composition containing catechins, wherein the content of the catechins is 0.1 to 70% by mass in the composition containing catechins. It contains catechins and arabinoxylan, the content of arabinoxylan is 0.1 to 6.0% by mass, and the value of the ratio of the content of arabinoxylan to the content of catechins is 0.1 to 8.0 in terms of mass ratio, Foods containing catechins. According to claim 4,
The above catechin-containing foods and beverages include ice creams, hot cakes, Japanese sweets with red beans, soups, baked confectionery, cakes, cereal foods, croutons, noodles, chocolate, soft drinks, jelly-like foods, powder-formed foods, feeds, or fertilizers Foods containing phosphorus and catechins. According to claim 4 or 5,
Among the foods and drinks containing catechins, the food and drink containing catechins, wherein the content of the catechins is 0.1 to 2.4% by mass. By coexistence of catechins and arabinoxylan, the content of arabinoxylan is 0.1 to 70% by mass, and the value of the ratio of the content of arabinoxylan to the content of catechins is 0.1 to 8.0 in mass ratio Catechins A method for producing a composition containing catechins, comprising obtaining a containing composition. According to claim 7,
The production method wherein the composition containing catechins is a powder composition, granular composition, normal composition, plate composition, block composition, or liquid composition. By coexistence of catechins and arabinoxylan, the content of arabinoxylan is 0.1 to 6.0% by mass, and the value of the ratio of the content of arabinoxylan to the content of catechins is 0.1 to 8.0 in terms of mass ratio Catechins The manufacturing method of food-drinks containing catechins, which includes obtaining a containing food-drinks. According to claim 9,
The above catechin-containing foods and beverages include ice creams, hot cakes, Japanese sweets with red beans, soups, baked confectionery, cakes, cereal foods, croutons, noodles, chocolate, soft drinks, jelly-like foods, powder-formed foods, feeds, or fertilizers phosphorus, manufacturing method. A method for suppressing bitterness and astringency of catechins, comprising suppressing the bitterness and astringency of catechins with arabinoxylan by coexistence of catechins and arabinoxylan. According to claim 11,
A method for suppressing bitterness and astringency of catechins, wherein the ratio of the amount of arabinoxylan to the amount of catechins is set to 0.1 to 8.0 in terms of mass ratio. A bitter and astringent taste inhibitor of catechins, containing arabinoxylan as an active ingredient. According to claim 13,
Wheat flour, flour, corn flour, soybean flour, protein, starch, thickening agent, milk fat, skim milk powder, saccharide, salt, egg yolk, egg white, polysaccharide, flavoring, oil, processed oil, emulsifier, chocolate, food fruit material, thickener, pH adjuster , pigment, water, yeast, baking powder, seasoning, acidulant, antioxidant, and a bitter and astringent taste inhibitor containing at least one of nutrients. According to claim 13 or 14,
A bitter and astringent taste inhibitor of catechins, wherein the content of arabinoxylan in the bitter and astringent taste inhibitor is 1.0 to 99.0% by mass. According to any one of claims 13 to 15,
A bitter and astringent taste inhibitor of catechins, which is used with the value of the ratio of the amount of arabinoxylan to the amount of catechins set to 0.1 to 8.0 in terms of mass ratio.