WO2017119353A1 - Food or beverage, method for producing food or beverage, and method for improving taste - Google Patents

Food or beverage, method for producing food or beverage, and method for improving taste Download PDF

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Publication number
WO2017119353A1
WO2017119353A1 PCT/JP2016/088834 JP2016088834W WO2017119353A1 WO 2017119353 A1 WO2017119353 A1 WO 2017119353A1 JP 2016088834 W JP2016088834 W JP 2016088834W WO 2017119353 A1 WO2017119353 A1 WO 2017119353A1
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Prior art keywords
extract
food
drink
moromi
ppm
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PCT/JP2016/088834
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French (fr)
Japanese (ja)
Inventor
たまみ 鈴木
善久 田中
浩平 水谷
華奈子 和田
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アサヒビール株式会社
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Publication of WO2017119353A1 publication Critical patent/WO2017119353A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Definitions

  • the present invention relates to a food / beverage product, a method for producing the food / beverage product, and a method for improving the taste.
  • Patent Document 1 discloses a sugar substitute sweetener in which a tea extract containing a non-polymer catechin or the like is blended with a high-intensity sweetener, and this sweetener has a taste equivalent to that of sugar.
  • Patent Document 2 discloses a food and drink containing a sweetener and a polymerized polyphenol. According to this food and drink, the sweetness peak of the sweetener is hardly reduced and the taste is reduced. It has been shown that sweetness that persists as an undesirable aftertaste can be suppressed.
  • Patent Document 2 shows that a high-intensity sweetener is preferably used as a sweetener.
  • Patent Document 3 discloses a method for improving the taste of high-intensity sweeteners, characterized by combining high-intensity sweeteners with enzyme-treated isoquercitrin and / or apple polyphenols.
  • an object of the present invention is to provide a food or drink in which the aftertaste specific to a high-intensity sweetener is effectively improved.
  • a food or drink comprising a high-intensity sweetener and a plant extract or moromi extract
  • the plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla
  • a food or drink is provided that is one or more components.
  • a method for producing a food or drink comprising a step of adding a plant extract or moromi extract to a food or drink containing a high-intensity sweetener,
  • the plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla
  • a method for producing a food or drink, which is one or more components, is provided.
  • a method for improving the taste of foods and drinks containing high-intensity sweeteners comprises adding a plant extract or a moromi extract to the food or drink containing the high-intensity sweetener,
  • the plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla
  • a method for improving taste which is one or more components.
  • the taste improvement method of this invention is achieved by adding a specific plant extract etc. with respect to the food / beverage products containing a high sweetness degree sweetener.
  • the plant extract and the like can sufficiently improve the taste even when added in a small amount. From this, it is possible to exert an effect of alleviating the bitterness, egg taste and post-sweetness peculiar to high-intensity sweeteners without excessively imparting a taste derived from a plant extract or the like to beverages or foodstuffs.
  • a product having a sufficiently improved aftertaste unique to the high-intensity sweetener can be realized.
  • the taste improving method comprises adding a plant extract or a moromi extract to the food or drink containing the high-intensity sweetener,
  • the plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla
  • the taste improvement method which is 1 or 2 or more components.
  • the taste improvement according to this embodiment is to add a specific plant extract or moromi extract to a food or drink containing a high-intensity sweetener, thereby effectively increasing the sweetness.
  • the aftertaste peculiar to a sweetener can be improved.
  • the plant extract or moromi extract used in the taste improving method of the present embodiment exhibits an extremely high taste improving effect. From this, even if this plant extract etc. are limited addition amount, sufficient taste improvement effect
  • action is shown, The taste derived from a plant extract etc. is not provided excessively to food-drinks, As a product, the aftertaste derived from high-intensity sweeteners can be improved. Further, the plant extract and the moromi extract itself tend to have less bitterness, and it is difficult to impair the flavor or the like of the beverage or food itself. Therefore, the range of product design can be expanded as compared with the case where a conventional taste improving method is employed. Furthermore, the plant extract etc.
  • this plant extract or the like can improve the aftertaste peculiar to a high-intensity sweetener while giving a good aftertaste derived from the plant extract or the like.
  • the high sweetness degree sweetener concerning this embodiment is not specifically limited, For example, what has sweetness 10 times or more of sucrose, Preferably it is 50 times or more, More preferably, 100 times or more can be used. More specifically, sucralose, aspartame, acesulfame K, stevia, alitame, neotame, saccharin and the like can be used. These can be used alone or in combination of two or more.
  • high-intensity sweeteners one selected from the group consisting of sucralose, aspartame, and acesulfame K from the viewpoint of high availability and the ability to efficiently impart the desired sweetness to the product to be applied
  • Two or more components are preferably used as a high-intensity sweetener, and sucralose or aspartame is more preferably used as a high-intensity sweetener.
  • the addition amount of the high-intensity sweetener for the entire food and drink (that is, the content of the high-intensity sweetener in the entire food and drink as a product) is appropriately set according to the product to be designed. can do.
  • the lower limit of the amount of the high-intensity sweetener added is, for example, 1 ppm or more, preferably 10 ppm or more, based on the whole food or drink, from the viewpoint of appropriately imparting sweetness to the food or drink. Preferably it is 30 ppm or more.
  • the upper limit of the amount of the high-intensity sweetener added to the entire food and drink is, for example, 5000 ppm or less, preferably 3000 ppm or less, more preferably 1000 ppm or less, from the viewpoint of sweetness and the upper limit of the use of food additives. It is.
  • the taste improvement method of this embodiment can be applied to any food or drink that is conventionally made to contain a high-intensity sweetener. That is, in the present embodiment, a food or drink containing a high-intensity sweetener and a specific plant extract or the like is provided. A food or drink with an improved aftertaste derived from a sweetener can be realized. Such food and drink can be produced by adding a plant extract or moromi extract described later to a food or drink containing a high-intensity sweetener in accordance with means usually used in this technical field.
  • the taste improving method of the present embodiment can be applied to beverages such as soft drinks, lactic acid bacteria drinks, fruitless drinks, fruit juice drinks, black tea, green tea, and nutrition drinks, and ice cream, strawberries, gum
  • This method can also be used for foods such as confectionery such as condiments and seasonings such as dressings.
  • the taste improving method of the present embodiment is preferably used for beverages.
  • the beverage may be an alcoholic beverage or a non-alcoholic beverage.
  • the lower limit of the alcohol concentration as an alcoholic beverage is 1% or more, for example, Preferably it is 2% or more, More preferably, it is 2.5% or more.
  • the upper limit of the alcohol concentration as an alcoholic beverage is, for example, 25% or less, preferably 20% or less, and more preferably 18% or less.
  • the pH of the drink which concerns on this embodiment can be suitably set according to the product, it is acidic, ie, pH is less than 7, for example.
  • the pH of the beverage can be less than 6, and the pH can be less than 5.
  • the lower limit of the pH of the beverage is not particularly limited as long as it can be drunk, but is, for example, pH 2 or more.
  • the pH of the beverage can be measured according to a known method. For example, it can be measured using a pH meter HM-30R manufactured by Toa DKK Corporation.
  • a pH adjuster can also be suitably added with respect to a drink.
  • the pH adjuster may be appropriately selected according to the product to be designed, and examples thereof include carboxylic acids such as citric acid and carboxylates such as sodium citrate.
  • this pH adjuster should just adjust the addition amount, for example, observing pH of a drink sequentially.
  • Plant extract or moromi extract used for the taste improvement method of this embodiment.
  • the following are used as a plant extract or a mash extract.
  • Extract from olive (2) Extract from grape seed (3) Extract from bilberry (4) Extract from red wine moromi (5) Extract from Rubus (6) Extract from Amla
  • the shape of the plant extract or the like may be solid (powder) or liquid.
  • Olea europaea can be used as the olive used in the olive extract of the present embodiment.
  • Olive varieties include, for example, Mission, Manzanillo, Nevadillo Blanco, Picual, Hojiblanca, Arbequina, Se, and Cevilano.
  • the extract from olive in this embodiment can be made into the extract extracted from water, ethanol, or these mixed solvents, for example from olive.
  • solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to improve the aftertaste derived from high-intensity sweeteners, and to sufficiently enhance the effects of this embodiment. it can.
  • the specific extraction conditions can be set as appropriate from among the conditions normally used in this technical field.
  • the above-mentioned solvent is added to the pulverized olive and the immersion method or the superheated reflux method is used. Extraction may be performed by performing. What is necessary is just to select suitably the temperature conditions in the case of employ
  • an extract from olives in the present embodiment for example, a total polyphenol amount of 10% or more can be used, and a 15% or more is more preferable.
  • an extract containing hydroxytyrosol for example, an extract containing 0.5% or more of hydroxytyrosol, preferably an extract containing 1% or more of hydroxytyrosol.
  • the extract from the olive according to the present embodiment is considered that each component contained in the extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of the present embodiment. It is preferable to control the content of the above-mentioned components.
  • the upper limit value of the total polyphenol amount is not particularly limited, but is, for example, 95% or less. Further, the upper limit of the content of hydroxytyrosol is not particularly limited, but is, for example, 20% or less.
  • An extract from grape seeds according to the present embodiment can be obtained by extraction operation from known grape varieties.
  • grape varieties include Sauvignon Blanc, Chardonnay, and Riesling. Extracts from grape seeds such as seeds, Miratorgau species, Koshu species, Cabernet species, Merlot species, Malbec species, Schiller species, Muscat berry A species and the like can be used.
  • the extract from the grape seed in this embodiment can be made into the extract extracted, for example from the grape seed with water, ethanol, or these mixed solvents.
  • the above-mentioned solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to improve the aftertaste derived from high-intensity sweeteners, and to sufficiently enhance the effects of this embodiment. it can.
  • the specific extraction conditions can be appropriately set from among the conditions normally used in this technical field.
  • the above-mentioned solvent is added to the pulverized grape seed, and the immersion method or the superheated reflux method is used.
  • the extraction may be performed by performing the above. What is necessary is just to select suitably the temperature conditions in the case of employ
  • a total polyphenol amount of 50% or more can be used, and 75% or more is more preferable.
  • an extract containing proanthocyanidins for example, an extract containing 5% or more of proanthocyanidins, preferably an extract containing 10% or more of proanthocyanidins.
  • each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. Is preferably controlled to the above content with respect to the above components.
  • the upper limit value of the total polyphenol amount is not particularly limited, but is 99% or less, for example.
  • the upper limit value of the content of proanthocyanidins is not particularly limited, but is, for example, 60% or less.
  • extracts from grape seeds in the present embodiment “exGrape (registered trademark) Seed OPC30” manufactured by Sun Bright Co., Ltd. can be used.
  • Such a product is highly available and has a high taste improvement effect, and therefore can be preferably used in this embodiment.
  • the extract from bilberry in this embodiment can be an extract extracted from bilberry fruit with water, ethanol, or a mixed solvent thereof.
  • solvent By adopting the above-mentioned solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to be able to improve post-sweetness derived from high-intensity sweeteners, and sufficiently enhance the effects of this embodiment. Can do.
  • specific extraction conditions can be appropriately set from the conditions usually used in this technical field.
  • the above-mentioned solvent is added to the pulverized bilberry fruit, and the immersion method or the superheated reflux method is used.
  • the extraction may be performed by performing the above. What is necessary is just to select suitably the temperature conditions in the case of employ
  • an anthocyanin content of 10% or more can be used, and more preferably 20% or more.
  • each component contained in the extract from this bilberry is synergistically involved in the effect, but from the viewpoint of expressing the effect of the present embodiment more remarkably. It is preferable to control the content of the above-mentioned components.
  • the upper limit of the anthocyanin content is not particularly limited, but is, for example, 70% or less.
  • Extracts from bilberries in the present embodiment “Bilberry Kangso Extract ET Milt Select (registered trademark)” manufactured by Indena Japan Co., Ltd. can be used. Such a product is highly available and has a high taste improvement effect, and therefore can be preferably used in this embodiment.
  • Red wine moromi As the extract from red wine moromi according to the present embodiment, an extract extracted from red wine moromi can be used.
  • Red wine is usually obtained by solid-liquid separation of moromi obtained by fermenting grape juice by the action of yeast, and storing it in a barrel or a bottle as necessary.
  • An extract obtained by extraction from moromi can be preferably used.
  • an extract from red wine mash in the present embodiment for example, a total polyphenol content of 60% or more can be used, and a 70% or more is more preferable. Further, it is preferable to use an extract containing proanthocyanidins, for example, an extract containing 5% or more of proanthocyanidins, preferably an extract containing 10% or more of proanthocyanidins.
  • each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. Is preferably controlled to the above content with respect to the above components.
  • the upper limit of total polyphenol content is not specifically limited, For example, it is 99% or less. Further, the upper limit value of the content of proanthocyanidins is not particularly limited, but is, for example, 60% or less.
  • extracts from red wine moromi in the present embodiment “exGrape (registered trademark) Total PPR” manufactured by Sun Bright Co., Ltd. can be used. Such a product is highly available and has a high taste improvement effect, and therefore can be preferably used in this embodiment.
  • the extract from Lubus used in the present embodiment is a tea tea extract.
  • the lubus used as the base of the extract from the lubus can be appropriately selected from those derived from known plants of the genus Lubus, for example, candy leaf sushi (scientific name: Rubus suavissimus S. Lee), black Berries (scientific name: Rubus spp.), Fuyu strawberry (scientific name: Rubus buergeri), Rubus pentalobus (scientific name: Rubus pentarobus), Tokinibara (scientific name: Rubus resifolius), Shimabara Strawberry (scientific name: RuERGus) It can be used optionally.
  • the extract from sweet candy coconut has relatively little bitterness, it can be preferably used in the taste improving method of the present embodiment.
  • the extract from the leaf of tea leaves can be employ
  • the extract from Lubus in this embodiment can be made into the extract extracted from water, ethanol, or these mixed solvents, for example from Lubus.
  • solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to be able to improve post-sweetness derived from high-intensity sweeteners, and sufficiently enhance the effects of this embodiment. Can do.
  • the specific extraction conditions can be appropriately set from the conditions usually used in this technical field.
  • the above solvent is added to the rubbed pulverized product, and the immersion method or the superheated reflux method is used. Extraction may be performed by performing. What is necessary is just to select suitably the temperature conditions in the case of employ
  • a total polyphenol content of 5% or more can be used, and 10% or more is more preferable.
  • each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. It is preferable to control the content of the above-mentioned components.
  • the upper limit of total polyphenol content is not specifically limited, For example, it is 90% or less.
  • the extract from Amla refers to an extract obtained from “Amula” as a plant having the scientific name of Emblica Officinalis or Philanthus embrica.
  • the site of Amla used for extraction is not particularly limited, but fruit is preferably used.
  • the form of Amla fruit is not particularly limited, and any of immature fruit, fully ripe fruit, dried fruit and the like may be used.
  • a fruit after removing a seed beforehand, it extracts, after adding water as needed.
  • it is preferable to use what was crushed and homogenized with a mixer etc. as an extraction raw material.
  • specific extraction conditions can be set as appropriate from among the conditions normally used in this technical field.
  • a solvent such as water or ethanol is added to the pulverized product of Amla fruit, soaking method or Extraction may be performed by performing a superheated reflux method.
  • the temperature conditions in the case of employ adopting an immersion method from temperature conditions below the freezing point of a solvent and below a boiling point.
  • a total gallate content of 20% or more can be used, and a 30% or more is more preferable. Further, it is preferable to use an extract containing ⁇ -glucogallin, for example, an extract containing 3% or more of ⁇ -glucogallin, preferably an extract containing 5% or more of ⁇ -glucogallin.
  • each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. It is preferable to control the content of the above-mentioned components.
  • the upper limit value of the total gallate content is not particularly limited, but is, for example, 90% or less. Further, the upper limit of the content of ⁇ -glucogallin is not particularly limited, but is, for example, 40% or less.
  • the lower limit of the amount of the above-described plant extract or moromi extract added to the entire food and drink is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, and still more preferably. Is 1 ppm or more, particularly preferably 3 ppm or more, and particularly preferably 5 ppm or more.
  • the addition amount of the plant extract or moromi extract in this manner, the taste of the high-intensity sweetener can be sufficiently improved.
  • an upper limit of the amount to which the above-described plant extract or moromi extract is added to the whole food and drink it is preferably 100 ppm or less, more preferably 80 ppm or less, and even more preferably 60 ppm or less.
  • the amount is preferably 50 ppm or less, and more preferably 40 ppm or less.
  • Example A Examination using sucralose
  • Examples A1 to A12, Comparative Examples A1 to A3 As a model solution, a beverage containing 3.0% ethanol, 0.2% citric acid, and 200 ppm sucralose was prepared. To this beverage, in Examples A1 to A12 and Comparative Examples A1 and A2, various extracts were added in the amounts shown in Table 1 to obtain test beverages. In addition, what was shown below was used as various extracts. Olive: “Olivex (registered trademark) HT6” manufactured by Sun Bright Co., Ltd. -Grape seeds: “exGrape (registered trademark) Seed OPC30” manufactured by Sun Bright Co., Ltd.
  • Bilberry “Bilberry Kangso Extract ET Milt Select (registered trademark)” manufactured by Indena Japan Co., Ltd. ⁇ Red wine moromi: “exGrape (registered trademark) Total PPR” manufactured by Sun Bright Co., Ltd. ⁇ Lubus: "Rubus dry extract F” manufactured by Maruzen Pharmaceutical Co., Ltd. ⁇ Amra: Savinsa Japan Co., Ltd. “Sabery (Amla extract)” ⁇ Tea: “Tea Extract Powder MN-H10” manufactured by Mitsui Norin Co., Ltd.
  • Example A1 two comments each of “after-sweetness is very strong” and “feeling bitterness derived from sucralose” and one comment “remaining after-sweet bitterness” were given.
  • Example A1 one comment was given for each of the comments “the aftertaste is tightened”, “the sharpness is good”, and “smooth”.
  • Example A2 to A6 one comment was given for each of the comments that “the aftertaste is tightened” and “the sharpness is good”.
  • Example A7 one comment each of “the taste is tight” and “there is sharp” was given.
  • Example A8 two comments were given that “the aftertaste is tightened” and one comment that “there is sharpness”.
  • Example A9 one comment that “feels sweetness firmly and the aftertaste is tightened” and one comment that “there is sharpness” were cited.
  • Example A10 one comment “clean” was given.
  • Example A11 one comment “Taste tightened” was given.
  • Example A12 one comment each of “good balance between sweetness and astringency”, “taste is tightened”, and “refreshes” was given.
  • Comparative Example A2 there are 5 votes for “scented from tea extract (extract)”, 2 comments for “I feel strongly sweet and astringent separately”, “Bitter aftertaste” And one comment, “I feel a little like ethanol is floating”.
  • Comparative Example A3 there are 4 comments that “the fragrance derived from the extract (extract) from tea is conspicuous”, and “Complain clearly astringency”, “I feel the taste”, “I feel a bitter taste” One vote each.
  • Example B Study using aspartame
  • Examples B1 to B6, Comparative Example B1 As a model solution, a beverage containing 3.0% ethanol, 0.2% citric acid and 500 ppm aspartame was prepared.
  • various extracts were added in the amounts shown in Table 2 to give beverages for testing.
  • the thing similar to the test example A was used for various extracts.
  • the sensory evaluation was performed by six skilled panelists on these test beverages to which various extracts were added and beverages to which no extract was added (Comparative Example B1). Evaluation items were “Comprehensive evaluation”, “Post-sweetness”, and “Bitterness”, and the evaluation was performed according to the following criteria. 1: Bad 2: Slightly bad 3: Normal 4: Slightly good 5: Good Table 2 shows average values of panelist evaluation points.
  • Example B1 The panelists are requested to comment on each of the examples and comparative examples. The results are as shown below.
  • Comparative Example B1 one comment was given that “post-sweetness and bitterness remain considerably”.
  • Example B1 two comments were given that “the sweetness runs out”, and one comment that “the aftertaste is tightened” and “familiar with ethanol” were given one by one.
  • Example B2 one comment each of “no later sweetness than Comparative Example B1” and “familiar with ethanol” was cited.
  • Example B3 two comments were given that “the aftertaste is clear”, and one comment that “no sweetness remains” and “familiar with ethanol” were given.
  • Example B4 one vote was given for each comment that “the aftertaste is clear”, “the body is full”, “good aftertaste”, and “fermentation feels”. In Example B5, one comment saying “good post-sweetness” was given. In Example B6, one comment was given each saying that “there is no negative part of post-sweetness and post-bitter taste” and “the post-taste is completely cut”.
  • the taste improving method of the present invention can improve the aftertaste peculiar to a high-intensity sweetener, and can improve the flavor of the beverage or food as a whole. This method is useful for the development of various products containing high intensity sweeteners. Moreover, the food / beverage products of this invention are the things in which the aftertaste peculiar to a high sweetness degree sweetener was improved, and can give a favorable taste to those who drink or eat this.

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Abstract

This food or beverage includes a high-sweetness sweetener and a plant extract or moromi extract, wherein the plant extract or moromi extract is one or more components selected from an extract from olives, extract from grape seeds, extract from bilberry, extract from red wine, extract from a Rubus plant, and extract from Indian gooseberry.

Description

飲食品、飲食品の製造方法および呈味改善方法Food / beverage products, method for producing food / beverage products and method for improving taste
　本発明は、飲食品、飲食品の製造方法および呈味改善方法に関する。 The present invention relates to a food / beverage product, a method for producing the food / beverage product, and a method for improving the taste.
　近年、健康志向、ダイエット志向の高まりから低カロリーの飲食品が増加してきており、その中でも、高甘味度甘味料を使用した飲食品について、飛躍的に需要が高まってきている。
　この高甘味度甘味料は、ショ糖の数十から数百倍の甘味度を有し、少量の添加であっても、目的とする強さの甘味を付与できる。また、その結果として、飲食品全体としてのカロリー量を低減することが可能となる。
　しかしながら、この高甘味度甘味料は、通常、苦味やエグ味といった特有の後味を有しており、また、高甘味度甘味料固有の後甘味が持続する傾向にあることから、使用した飲食品の嗜好性が低下するという課題があった。 In recent years, foods and drinks with low calories have been increasing due to an increase in health and diet, and among them, demand for foods and drinks using high-intensity sweeteners has increased dramatically.
This high-intensity sweetener has a sweetness several tens to several hundreds times that of sucrose, and can impart sweetness with a desired strength even when added in a small amount. Moreover, as a result, it becomes possible to reduce the calorie amount as the whole food and drink.
However, this high-intensity sweetener usually has a peculiar aftertaste such as bitterness or egg taste, and the post-sweetness inherent in high-intensity sweeteners tends to persist. There has been a problem that the palatability of the food is reduced.
　このような高甘味度甘味料の欠点を改善する方法が従来よりなされている。
　たとえば、特許文献１には高甘味度甘味料に対して、非重合体カテキン等を含むチャ抽出物を配合した砂糖代替甘味料が開示されており、この甘味料は砂糖と同等の呈味性を有することが示されている。
　また、特許文献２には、甘味料と重合ポリフェノールを含有する飲食品が開示されており、この飲食品によれば、甘味料の甘味のピークの甘味度をほとんど落とさずに、かつ嗜好的に好ましくない後味として持続する甘味を抑えることができることが示されている。また、この特許文献２には、甘味料として、高甘味度甘味料が好ましく用いられることが示されている。
　また、特許文献３には、高甘味度甘味料と酵素処理イソクエルシトリン及び／又はリンゴポリフェノールとを組み合わせることを特徴とする、高甘味度甘味料の呈味改善方法が開示されている。 Conventionally, methods for improving the disadvantages of such high-intensity sweeteners have been made.
For example, Patent Document 1 discloses a sugar substitute sweetener in which a tea extract containing a non-polymer catechin or the like is blended with a high-intensity sweetener, and this sweetener has a taste equivalent to that of sugar. It has been shown to have
Patent Document 2 discloses a food and drink containing a sweetener and a polymerized polyphenol. According to this food and drink, the sweetness peak of the sweetener is hardly reduced and the taste is reduced. It has been shown that sweetness that persists as an undesirable aftertaste can be suppressed. Further, Patent Document 2 shows that a high-intensity sweetener is preferably used as a sweetener.
Patent Document 3 discloses a method for improving the taste of high-intensity sweeteners, characterized by combining high-intensity sweeteners with enzyme-treated isoquercitrin and / or apple polyphenols.
特開２０１３－１６９２０４号公報JP 2013-169204 A 国際公開第２００９／０３５０４７号パンフレットInternational Publication No. 2009/035047 Pamphlet 特開２００８－０９９６８３号公報JP 2008-099683 A
　しかしながら、本発明者らが検討したところ、上記のような技術においては、高甘味度甘味料の呈味改善の効果を発現させるために特定量以上の添加剤を加えなければならず、これによって飲食品に添加剤に由来する香りや呈味を与えてしまう可能性があり、濃度によっては外観的にも濁りなどを生じる可能性があることがわかってきた。
　このことから、少量の添加量でも高甘味度甘味料の呈味改善が可能となる技術の開拓が望まれていた。 However, as a result of studies by the present inventors, in the technique as described above, an additive of a specific amount or more must be added in order to express the effect of improving the taste of the high-intensity sweetener. It has been found that there is a possibility of giving a scent or taste derived from an additive to a food or drink, and depending on the concentration, the appearance may be cloudy.
For this reason, the development of a technique that can improve the taste of high-intensity sweeteners even with a small amount of addition has been desired.
　このような事情を鑑み、本発明は、高甘味度甘味料特有の後味が効果的に改善された飲食品を提供することを課題とする。 In view of such circumstances, an object of the present invention is to provide a food or drink in which the aftertaste specific to a high-intensity sweetener is effectively improved.
　上記の課題を解決するために、本発明者らが鋭意検討したところ、高甘味度甘味料を含む飲食品に、特定の植物抽出物又はもろみ抽出物を作用させた際、極めて顕著な呈味改善効果が発揮されることを見出した。
　また、これらの抽出物は、顕著に呈味改善効果をもたらすことから、限られた添加量であっても十分に各種製品の呈味改善を図ることができる。 In order to solve the above-mentioned problems, the present inventors diligently studied. When a specific plant extract or moromi extract was allowed to act on a food or drink containing a high-intensity sweetener, an extremely remarkable taste was obtained. It was found that the improvement effect is exhibited.
Moreover, since these extracts bring about a taste improvement effect remarkably, even if it is a limited addition amount, the taste improvement of various products can fully be aimed at.
　すなわち、本発明によれば、
　高甘味度甘味料と、植物抽出物又はもろみ抽出物とを含む飲食品であって、
　前記植物抽出物又はもろみ抽出物は、オリーブからの抽出物、ブドウ種子からの抽出物、ビルベリーからの抽出物、赤ワインもろみからの抽出物、ルブスからの抽出物、アムラからの抽出物から選ばれる１又は２以上の成分である、飲食品が提供される。 That is, according to the present invention,
A food or drink comprising a high-intensity sweetener and a plant extract or moromi extract,
The plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla A food or drink is provided that is one or more components.
　また、本発明によれば、
　高甘味度甘味料を含む飲食品に対して、植物抽出物又はもろみ抽出物を添加する工程を含む、飲食品の製造方法であって、
　前記植物抽出物又はもろみ抽出物は、オリーブからの抽出物、ブドウ種子からの抽出物、ビルベリーからの抽出物、赤ワインもろみからの抽出物、ルブスからの抽出物、アムラからの抽出物から選ばれる１又は２以上の成分である、飲食品の製造方法が提供される。 Moreover, according to the present invention,
A method for producing a food or drink comprising a step of adding a plant extract or moromi extract to a food or drink containing a high-intensity sweetener,
The plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla A method for producing a food or drink, which is one or more components, is provided.
　また、本発明によれば、
　高甘味度甘味料を含む飲食品の呈味改善方法であって、
　当該方法は、前記高甘味度甘味料を含む前記飲食品に対して植物抽出物又はもろみ抽出物を添加するものであり、
　前記植物抽出物又はもろみ抽出物は、オリーブからの抽出物、ブドウ種子からの抽出物、ビルベリーからの抽出物、赤ワインもろみからの抽出物、ルブスからの抽出物、アムラからの抽出物から選ばれる１又は２以上の成分である、呈味改善方法が提供される。 Moreover, according to the present invention,
A method for improving the taste of foods and drinks containing high-intensity sweeteners,
The method comprises adding a plant extract or a moromi extract to the food or drink containing the high-intensity sweetener,
The plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla There is provided a method for improving taste, which is one or more components.
　本発明の呈味改善方法は、高甘味度甘味料を含有する飲食品に対して、特定の植物抽出物等を添加することで達成される。
　ここで、この植物抽出物等は、少量の添加であっても十分に呈味改善を図ることができる。このことから、飲料や食料品に植物抽出物等に由来する呈味を過度に与えることなく、高甘味度甘味料特有の苦味やエグ味、後甘味を緩和する効果を発揮することができる。
　また、このような知見に基づき、高甘味度甘味料を含有する飲食品として、高甘味度甘味料特有の後味が十分に改善された製品を実現することができる。 The taste improvement method of this invention is achieved by adding a specific plant extract etc. with respect to the food / beverage products containing a high sweetness degree sweetener.
Here, the plant extract and the like can sufficiently improve the taste even when added in a small amount. From this, it is possible to exert an effect of alleviating the bitterness, egg taste and post-sweetness peculiar to high-intensity sweeteners without excessively imparting a taste derived from a plant extract or the like to beverages or foodstuffs.
Moreover, based on such knowledge, as a food or drink containing a high-intensity sweetener, a product having a sufficiently improved aftertaste unique to the high-intensity sweetener can be realized.
　以下、本発明を実施の形態に基づいて説明する。 Hereinafter, the present invention will be described based on embodiments.
（呈味改善方法）
　まず、本実施形態に係る呈味改善方法について説明する。
　本実施形態の呈味改善方法は、以下に示されるものである。
　高甘味度甘味料を含む飲食品の呈味改善方法であって、
　当該方法は、前記高甘味度甘味料を含む前記飲食品に対して植物抽出物又はもろみ抽出物を添加するものであり、
　前記植物抽出物又はもろみ抽出物は、オリーブからの抽出物、ブドウ種子からの抽出物、ビルベリーからの抽出物、赤ワインもろみからの抽出物、ルブスからの抽出物、アムラからの抽出物から選ばれる１又は２以上の成分である、呈味改善方法。 (Taste improvement method)
First, the taste improving method according to the present embodiment will be described.
The taste improvement method of this embodiment is shown below.
A method for improving the taste of foods and drinks containing high-intensity sweeteners,
The method comprises adding a plant extract or a moromi extract to the food or drink containing the high-intensity sweetener,
The plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla The taste improvement method which is 1 or 2 or more components.
　すなわち、本実施形態に係る呈味改善は、高甘味度甘味料を含有する飲食品に対して、特定の植物抽出物又はもろみ抽出物を添加するものであり、これによって、効果的に高甘味度甘味料特有の後味を改善することができる。 That is, the taste improvement according to this embodiment is to add a specific plant extract or moromi extract to a food or drink containing a high-intensity sweetener, thereby effectively increasing the sweetness. The aftertaste peculiar to a sweetener can be improved.
　ここで、本実施形態の呈味改善方法に用いられる植物抽出物又はもろみ抽出物は、極めて高い呈味改善作用を示す。
　このことから、この植物抽出物等は限られた添加量であっても十分な呈味改善作用を示し、飲食品に植物抽出物等に由来する呈味を過度に付与せず、また、飲食品として高甘味度甘味料に由来する後味を改善することができる。
　また、この植物抽出物やもろみ抽出物自体、苦味が少ない傾向にあり、飲料や食品そのものが有する風味等を損ないにくい。そのため、従来存在する呈味改善方法を採用した場合に比して、製品設計の幅を広げることができる。
　さらに、本実施形態に係る植物抽出物等は適度な渋味を呈するものであり、飲料や食品に対して、少量添加する場合は良好な後味を付与することができる。
　すなわち、この植物抽出物等は植物抽出物等自体に由来する良好な後味を付与しつつ、高甘味度甘味料特有の後味の改善ができるといえる。 Here, the plant extract or moromi extract used in the taste improving method of the present embodiment exhibits an extremely high taste improving effect.
From this, even if this plant extract etc. are limited addition amount, sufficient taste improvement effect | action is shown, The taste derived from a plant extract etc. is not provided excessively to food-drinks, As a product, the aftertaste derived from high-intensity sweeteners can be improved.
Further, the plant extract and the moromi extract itself tend to have less bitterness, and it is difficult to impair the flavor or the like of the beverage or food itself. Therefore, the range of product design can be expanded as compared with the case where a conventional taste improving method is employed.
Furthermore, the plant extract etc. which concern on this embodiment exhibit moderate astringency, and when adding a small amount with respect to a drink or foodstuff, a favorable aftertaste can be provided.
That is, it can be said that this plant extract or the like can improve the aftertaste peculiar to a high-intensity sweetener while giving a good aftertaste derived from the plant extract or the like.
（高甘味度甘味料）
　本実施形態にかかる高甘味度甘味料は、特に限定されないが、例えば、ショ糖の１０倍以上、好ましくは５０倍以上、より好ましくは１００倍以上の甘味を有するものを用いることができる。より具体的には、スクラロース、アスパルテーム、アセスルファムＫ、ステビア、アリテーム、ネオテーム、サッカリン等を使用することができる。これらは単独で又は２種以上を組み合わせて使用することができる。
　これらの高甘味度甘味料のうち、入手容易性が高く、適用する製品に所望の甘味を効率的に付与することができる観点から、スクラロース、アスパルテームおよびアセスルファムＫからなる群から選択される１又は２以上の成分を高甘味度甘味料として用いることが好ましく、スクラロース又はアスパルテームを高甘味度甘味料として用いることがより好ましい。 (High intensity sweetener)
Although the high sweetness degree sweetener concerning this embodiment is not specifically limited, For example, what has sweetness 10 times or more of sucrose, Preferably it is 50 times or more, More preferably, 100 times or more can be used. More specifically, sucralose, aspartame, acesulfame K, stevia, alitame, neotame, saccharin and the like can be used. These can be used alone or in combination of two or more.
Of these high-intensity sweeteners, one selected from the group consisting of sucralose, aspartame, and acesulfame K from the viewpoint of high availability and the ability to efficiently impart the desired sweetness to the product to be applied Two or more components are preferably used as a high-intensity sweetener, and sucralose or aspartame is more preferably used as a high-intensity sweetener.
　本実施形態において、飲食品の全体に対する高甘味度甘味料の添加量（すなわち、製品として、飲食品全体に対する高甘味度甘味料の含有量を示す。）は、設計する製品に合わせて適宜設定することができる。
　この高甘味度甘味料の添加量の下限値としては、飲食品に対して適切に甘味の付与をする観点から、たとえば飲食品全体に対して１ｐｐｍ以上であり、好ましくは１０ｐｐｍ以上であり、より好ましくは３０ｐｐｍ以上である。
　また、飲食品全体に対する高甘味度甘味料の添加量の上限値は、甘味度や食品添加物の使用上限の観点から、たとえば５０００ｐｐｍ以下であり、好ましくは３０００ｐｐｍ以下であり、より好ましくは１０００ｐｐｍ以下である。 In the present embodiment, the addition amount of the high-intensity sweetener for the entire food and drink (that is, the content of the high-intensity sweetener in the entire food and drink as a product) is appropriately set according to the product to be designed. can do.
The lower limit of the amount of the high-intensity sweetener added is, for example, 1 ppm or more, preferably 10 ppm or more, based on the whole food or drink, from the viewpoint of appropriately imparting sweetness to the food or drink. Preferably it is 30 ppm or more.
In addition, the upper limit of the amount of the high-intensity sweetener added to the entire food and drink is, for example, 5000 ppm or less, preferably 3000 ppm or less, more preferably 1000 ppm or less, from the viewpoint of sweetness and the upper limit of the use of food additives. It is.
（飲食品）
　本実施形態の呈味改善方法は、高甘味度甘味料を含ませることが慣用的になされている飲食品のうち、いずれであっても適用することができる。
　すなわち、本実施形態においては、高甘味度甘味料と特定の植物抽出物等とを含む飲食品が提供されるものであり、高甘味度甘味料による適度な甘味を有しつつも、この高甘味度甘味料に由来する後味が改善された飲食品を実現することができる。
　このような飲食物は、本技術分野において通常用いられる手段に従い、高甘味度甘味料を含む飲食品に対して、後述する植物抽出物又はもろみ抽出物を添加することにより製造することができる。 (Food)
The taste improvement method of this embodiment can be applied to any food or drink that is conventionally made to contain a high-intensity sweetener.
That is, in the present embodiment, a food or drink containing a high-intensity sweetener and a specific plant extract or the like is provided. A food or drink with an improved aftertaste derived from a sweetener can be realized.
Such food and drink can be produced by adding a plant extract or moromi extract described later to a food or drink containing a high-intensity sweetener in accordance with means usually used in this technical field.
　具体的には、清涼飲料、乳酸菌飲料、無果汁飲料、果汁入り飲料、紅茶、緑茶、栄養ドリンクなどの飲料に本実施形態の呈味改善方法を適用することができ、アイスクリームや飴、ガム等の菓子類、ドレッシング等の調味料類などの食品にもこの方法を用いることもできる。
　これらのなかでも、本実施形態の呈味改善方法は、飲料に対して好ましく用いられる。 Specifically, the taste improving method of the present embodiment can be applied to beverages such as soft drinks, lactic acid bacteria drinks, fruitless drinks, fruit juice drinks, black tea, green tea, and nutrition drinks, and ice cream, strawberries, gum This method can also be used for foods such as confectionery such as condiments and seasonings such as dressings.
Among these, the taste improving method of the present embodiment is preferably used for beverages.
　また、飲料としてはアルコール飲料であってもよく、またノンアルコール飲料であってもよい。なお、アルコール飲料としてのアルコール濃度の下限値は、たとえば１％以上であり、好ましくは２％以上であり、より好ましくは２．５％以上である。
　また、アルコール飲料としてのアルコール濃度の上限値は、たとえば２５％以下であり、好ましくは２０％以下であり、より好ましくは１８％以下である。 Further, the beverage may be an alcoholic beverage or a non-alcoholic beverage. In addition, the lower limit of the alcohol concentration as an alcoholic beverage is 1% or more, for example, Preferably it is 2% or more, More preferably, it is 2.5% or more.
Moreover, the upper limit of the alcohol concentration as an alcoholic beverage is, for example, 25% or less, preferably 20% or less, and more preferably 18% or less.
　本実施形態に係る飲料のｐＨは、その製品に応じて適宜設定できるが、たとえば、酸性、すなわち、ｐＨとして７未満である。また、飲料のｐＨは６未満とすることもできるし、ｐＨを５未満とすることもできる。
　飲料のｐＨの下限値は、飲用できる限りにおいては、特に制限されないが、たとえば、ｐＨ２以上である。
　なお、飲料のｐＨは公知の方法に従って測定することができ、例えば、東亜ディーケーケー社製のｐＨメーター　ＨＭ－３０Ｒ等を用いて測定することができる。 Although the pH of the drink which concerns on this embodiment can be suitably set according to the product, it is acidic, ie, pH is less than 7, for example. In addition, the pH of the beverage can be less than 6, and the pH can be less than 5.
The lower limit of the pH of the beverage is not particularly limited as long as it can be drunk, but is, for example, pH 2 or more.
The pH of the beverage can be measured according to a known method. For example, it can be measured using a pH meter HM-30R manufactured by Toa DKK Corporation.
　また、上記のようなｐＨに調整するために、適宜、飲料に対してｐＨ調整剤を添加することもできる。このｐＨ調整剤としては、設計する製品に合わせて適宜選択すればよいが、例えばクエン酸のようなカルボン酸やクエン酸ナトリウムのようなカルボン酸塩等が挙げられる。
　また、このｐＨ調整剤は、たとえば、飲料のｐＨを逐次観測しながら、添加量を調整すればよい。 Moreover, in order to adjust to pH as mentioned above, a pH adjuster can also be suitably added with respect to a drink. The pH adjuster may be appropriately selected according to the product to be designed, and examples thereof include carboxylic acids such as citric acid and carboxylates such as sodium citrate.
Moreover, this pH adjuster should just adjust the addition amount, for example, observing pH of a drink sequentially.
（植物抽出物又はもろみ抽出物）
　続いて、本実施形態の呈味改善方法に用いられる植物抽出物又はもろみ抽出物について説明する。
　本実施形態の呈味改善方法では、植物抽出物又はもろみ抽出物として、以下のものが用いられる。
（１）　オリーブからの抽出物
（２）　ブドウ種子からの抽出物
（３）　ビルベリーからの抽出物
（４）　赤ワインもろみからの抽出物
（５）　ルブスからの抽出物
（６）　アムラからの抽出物
　なお、本実施形態において、これらの植物抽出物等の形状は固体状（粉体状）であっても液状であっても良い。 (Plant extract or moromi extract)
Then, the plant extract or moromi extract used for the taste improvement method of this embodiment is demonstrated.
In the taste improvement method of this embodiment, the following are used as a plant extract or a mash extract.
(1) Extract from olive (2) Extract from grape seed (3) Extract from bilberry (4) Extract from red wine moromi (5) Extract from Rubus (6) Extract from Amla In the present embodiment, the shape of the plant extract or the like may be solid (powder) or liquid.
（オリーブからの抽出物）
　本実施形態におけるオリーブの抽出物に用いられるオリーブは学名：Ｏｌｅａ　ｅｕｒｏｐａｅａを用いることができる。
　オリーブの品種としては、例えばミッション（Ｍｉｓｓｉｏｎ）、マンザニロ（Ｍａｎｚａｎｉｌｌｏ）、ネバディロ・ブランコ（Ｎｅｖａｄｉｌｏ　Ｂｌａｎｃｏ）、ピクアル（Ｐｉｃｕａｌ）、オヒブランカ（Ｈｏｊｉｂｌａｎｃａ）、アーベキーナ（Ａｒｂｅｑｕｉｎａ）、セビラーノ（Ｓｅｖｉｌｌａｎｏ）、コレッジョッラ（Ｃｏｒｒｅｇｇｉｏｌａ）、ブラックイタリアン（Ｂｌａｃｋ　Ｉｔａｌｉａｎ）、ヘレナ（Ｈｅｌｅｎａ）、ロシオーラ（Ｒｏｓｃｉｏｌａ）、ヨーロピアーナ（Ｅｕｒｏｐａｅｎａ）、ワン・セブン・セブン（Ｏｎｅ　ｓｅｖｅｎ　ｓｅｖｅｎ）、ペンドリノ（Ｐｅｎｄｏｌｉｎｏ）、タジャスカ（Ｔａｇｇｉａｓｃａ）、ホワイト（Ｗｈｉｔｅ）、マウリィーノ（Ｍａｕｒｉｎｏ）、カラマタ（Ｋａｌａｍａｔａ）、ティニーオイル　カラマタ（Ｔｉｎｙ　Ｏｉｌ　Ｋａｌａｍａｔａ）、オリンピア（Ｏｌｙｍｐｉａ）、パラゴン（Ｐａｒａｇｏｎ）、ワシントン（Ｗａｓｈｉｎｇｔｏｎ）、アメリカン（Ａｍｅｒｉｃａｎ）、サウスオーストラリア　ベルダル（ＳＡ．　Ｖｅｒｄａｌｅ）、オークラン（Ａｕｃｋｌａｎ）、クライスト（Ｃｒｉｓｔ）、ラキーノ（Ｒａｋｉｎｏ）、アザパ（Ａｚａｐａ）、バルネア（Ｂａｒｎｅａ）、バロウニ（Ｂａｒｏｕｎｉ）、アレクッツォ（Ａｒｅｃｕｚｚｏ）、コルニカブラ（Ｃｏｒｎｉｃａｂｒａ）、マンザニリャ（Ｍａｎｚａｎｉｌｌａ）、ゴルダル（Ｇｏｒｄａｌ）、フラントイオ（Ｆｒａｎｔｏｉｏ）、モロイオロ（Ｍｏｒａｉｏｌｏ）、レッチーノ（Ｌｅｃｃｉｎｏ）、コラティーナ（Ｃｏｒａｔｉｎａ）、アスコラーナ・テレナ（Ａｓｃｏｌａｎａ　Ｔｅｒｅｎａ）等を用いることができる。
　また、本実施形態のオリーブからの抽出物としては、たとえば、オリーブの葉や果実からの抽出物を採用することができる。 (Extract from olives)
As the olive used in the olive extract of the present embodiment, the scientific name: Olea europaea can be used.
Olive varieties include, for example, Mission, Manzanillo, Nevadillo Blanco, Picual, Hojiblanca, Arbequina, Se, and Cevilano. Black Italian, Helena, Rossiola, Europaena, One seven seven, Pendino, Tajacska, Taggiascait, White (Maurino), Kalamata (Kalam) ata), Tiny Oil Kalamata, Olympia, Paragon, Washington, American, American Australia, SA Verde, Oakland, Christ , Rakino, Azapa, Barnea, Barouni, Alexozzo, Cornicabra, Manzanilla, Molara, Gordal, Gordal, Gora , Leccino and Coratina (Corat) na), can be used Asukorana-Terena (Ascolana Terena) and the like.
Moreover, as an extract from the olive of this embodiment, the extract from an olive leaf or a fruit is employable, for example.
　なお、本実施形態におけるオリーブからの抽出物は、たとえばオリーブから、水あるいはエタノール又はこれらの混合溶媒で抽出された抽出物とすることができる。
　抽出溶媒として上記の溶媒を採用することにより、高甘味度甘味料に由来する後味を改善できると考えられる有効成分を効率的に溶出させることができ、本実施形態における効果を十分に高めることができる。 In addition, the extract from olive in this embodiment can be made into the extract extracted from water, ethanol, or these mixed solvents, for example from olive.
By adopting the above-mentioned solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to improve the aftertaste derived from high-intensity sweeteners, and to sufficiently enhance the effects of this embodiment. it can.
　なお、具体的な抽出条件は、本技術分野において通常なされる条件のなかから適宜設定することができるが、たとえば、オリーブの粉砕物に対して上記の溶媒を加え、浸漬法又は過熱還流法を行うことにより、抽出を行えばよい。
　浸漬法を採用する場合の温度条件は、溶媒の凝固点以上沸点以下の温度条件の中から適宜選択すればよい。
　また、この抽出に際して、遠心分離、ろ過、圧搾、精製等により、不溶物を除去することが好ましい。 The specific extraction conditions can be set as appropriate from among the conditions normally used in this technical field. For example, the above-mentioned solvent is added to the pulverized olive and the immersion method or the superheated reflux method is used. Extraction may be performed by performing.
What is necessary is just to select suitably the temperature conditions in the case of employ | adopting an immersion method from temperature conditions below the freezing point of a solvent and below a boiling point.
In this extraction, it is preferable to remove insoluble matters by centrifugation, filtration, pressing, purification, or the like.
　本実施形態におけるオリーブからの抽出物としては、たとえば、総ポリフェノール量として１０％以上のものを用いることができ、また、１５％以上のものを用いることがより好ましい。
　また、ヒドロキシチロソールを含む抽出物を用いることが好ましく、たとえば、０．５％以上のヒドロキシチロソールを含む抽出物、好ましくは１％以上のヒドロキシチロソールを含む抽出物を用いることが好ましい。
　本実施形態にかかるオリーブからの抽出物は、この抽出物に含まれる各成分が相乗的に効果に関与していることが考えられるが、より顕著に本実施形態の効果を発現させる観点からは、上述の成分について上記含有量に管理することが好ましい。
　なお、総ポリフェノール量の上限値は特に制限されないが、たとえば９５％以下である。また、ヒドロキシチロソールの含有量の上限値についても特に制限されないが、たとえば、２０％以下である。 As an extract from olives in the present embodiment, for example, a total polyphenol amount of 10% or more can be used, and a 15% or more is more preferable.
In addition, it is preferable to use an extract containing hydroxytyrosol, for example, an extract containing 0.5% or more of hydroxytyrosol, preferably an extract containing 1% or more of hydroxytyrosol.
The extract from the olive according to the present embodiment is considered that each component contained in the extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of the present embodiment. It is preferable to control the content of the above-mentioned components.
The upper limit value of the total polyphenol amount is not particularly limited, but is, for example, 95% or less. Further, the upper limit of the content of hydroxytyrosol is not particularly limited, but is, for example, 20% or less.
　本実施形態におけるオリーブからの抽出物のうち、市販されているものとしては、サンブライト株式会社製「Ｏｌｉｖｅｘ（登録商標）ＨＴ６」やＩＮＤＥＮＡ社製「ＯＬＥＡＳＥＬＥＣＴ（登録商標）」等を用いることができる。
　これらの製品は入手容易性が高く、また、呈味改善効果が高いことから、本実施形態に好ましく用いることができる。 Among the extracts from olives in the present embodiment, “Olivex (registered trademark) HT6” manufactured by Sunbright Co., Ltd., “OLEASELECT (registered trademark)” manufactured by INDENA, etc. can be used. .
Since these products are highly available and have a high taste improvement effect, they can be preferably used in this embodiment.
（ブドウ種子からの抽出物）
　本実施形態にかかるブドウ種子からの抽出物は、公知の品種のブドウの種子から抽出操作を経ることにより得ることができるが、このブドウの品種としては、たとえばソーヴィニヨン・ブラン種、シャルドネ種、リースリング種、ミラトルガウ種、甲州種、カベルネ種、メルロー種、マルベック種、シラー種、マスカットベリーＡ種等のブドウの種子からの抽出物を用いることができる。 (Extract from grape seeds)
An extract from grape seeds according to the present embodiment can be obtained by extraction operation from known grape varieties. Examples of grape varieties include Sauvignon Blanc, Chardonnay, and Riesling. Extracts from grape seeds such as seeds, Miratorgau species, Koshu species, Cabernet species, Merlot species, Malbec species, Schiller species, Muscat berry A species and the like can be used.
　なお、本実施形態におけるブドウ種子からの抽出物は、たとえばブドウ種子から、水あるいはエタノール又はこれらの混合溶媒で抽出された抽出物とすることができる。
　抽出溶媒として上記の溶媒を採用することにより、高甘味度甘味料に由来する後味を改善できると考えられる有効成分を効率的に溶出させることができ、本実施形態における効果を十分に高めることができる。 In addition, the extract from the grape seed in this embodiment can be made into the extract extracted, for example from the grape seed with water, ethanol, or these mixed solvents.
By adopting the above-mentioned solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to improve the aftertaste derived from high-intensity sweeteners, and to sufficiently enhance the effects of this embodiment. it can.
　なお、具体的な抽出条件は、本技術分野において通常なされる条件のなかから適宜設定することができるが、たとえば、ブドウ種子の粉砕物に対して上記の溶媒を加え、浸漬法又は過熱還流法を行うことにより、抽出を行えばよい。
　浸漬法を採用する場合の温度条件は、溶媒の凝固点以上沸点以下の温度条件の中から適宜選択すればよい。
　また、この抽出に際して、遠心分離、ろ過、圧搾、精製等により、不溶物を除去することが好ましい。 The specific extraction conditions can be appropriately set from among the conditions normally used in this technical field. For example, the above-mentioned solvent is added to the pulverized grape seed, and the immersion method or the superheated reflux method is used. The extraction may be performed by performing the above.
What is necessary is just to select suitably the temperature conditions in the case of employ | adopting an immersion method from temperature conditions below the freezing point of a solvent and below a boiling point.
In this extraction, it is preferable to remove insoluble matters by centrifugation, filtration, pressing, purification, or the like.
　本実施形態におけるブドウ種子からの抽出物としては、たとえば、総ポリフェノール量として５０％以上のものを用いることができ、また、７５％以上のものを用いることがより好ましい。
　また、プロアントシアニジンを含む抽出物を用いることが好ましく、たとえば、５％以上のプロアントシアニジンを含む抽出物、好ましくは１０％以上のプロアントシアニジンを含む抽出物を用いることが好ましい。
　本実施形態にかかるブドウ種子からの抽出物は、この抽出物に含まれる各成分が相乗的に効果に関与していることが考えられるが、より顕著に本実施形態の効果を発現させる観点からは、上述の成分について上記含有量に管理することが好ましい。
　なお、総ポリフェノール量の上限値は特に制限されないが、たとえば９９％以下である。また、プロアントシアニジンの含有量の上限値についても特に制限されないが、たとえば、６０％以下である。 As an extract from grape seeds in the present embodiment, for example, a total polyphenol amount of 50% or more can be used, and 75% or more is more preferable.
Further, it is preferable to use an extract containing proanthocyanidins, for example, an extract containing 5% or more of proanthocyanidins, preferably an extract containing 10% or more of proanthocyanidins.
In the extract from grape seeds according to this embodiment, it is considered that each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. Is preferably controlled to the above content with respect to the above components.
The upper limit value of the total polyphenol amount is not particularly limited, but is 99% or less, for example. Further, the upper limit value of the content of proanthocyanidins is not particularly limited, but is, for example, 60% or less.
　本実施形態におけるブドウ種子からの抽出物のうち、市販されているものとしては、サンブライト株式会社製「ｅｘＧｒａｐｅ（登録商標）Ｓｅｅｄ　ＯＰＣ３０」等を用いることができる。
　このような製品は入手容易性が高く、また、呈味改善効果が高いことから、本実施形態に好ましく用いることができる。 Among the extracts from grape seeds in the present embodiment, “exGrape (registered trademark) Seed OPC30” manufactured by Sun Bright Co., Ltd. can be used.
Such a product is highly available and has a high taste improvement effect, and therefore can be preferably used in this embodiment.
（ビルベリーからの抽出物）
　本実施形態におけるビルベリーからの抽出物は、たとえばビルベリー果実から、水あるいはエタノール又はこれらの混合溶媒で抽出された抽出物とすることができる。
　抽出溶媒として上記の溶媒を採用することにより、高甘味度甘味料に由来する後甘味を改善できると考えられる有効成分を効率的に溶出させることができ、本実施形態における効果を十分に高めることができる。 (Extract from bilberry)
The extract from bilberry in this embodiment can be an extract extracted from bilberry fruit with water, ethanol, or a mixed solvent thereof.
By adopting the above-mentioned solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to be able to improve post-sweetness derived from high-intensity sweeteners, and sufficiently enhance the effects of this embodiment. Can do.
　なお、具体的な抽出条件は、本技術分野において通常なされる条件のなかから適宜設定することができるが、たとえば、ビルベリー果実の粉砕物に対して上記の溶媒を加え、浸漬法又は過熱還流法を行うことにより、抽出を行えばよい。
　浸漬法を採用する場合の温度条件は、溶媒の凝固点以上沸点以下の温度条件の中から適宜選択すればよい。
　また、この抽出に際して、遠心分離、ろ過、圧搾、精製等により、不溶物を除去することが好ましい。 In addition, specific extraction conditions can be appropriately set from the conditions usually used in this technical field. For example, the above-mentioned solvent is added to the pulverized bilberry fruit, and the immersion method or the superheated reflux method is used. The extraction may be performed by performing the above.
What is necessary is just to select suitably the temperature conditions in the case of employ | adopting an immersion method from temperature conditions below the freezing point of a solvent and below a boiling point.
In this extraction, it is preferable to remove insoluble matters by centrifugation, filtration, pressing, purification, or the like.
　本実施形態におけるビルベリーからの抽出物としては、たとえば、アントシアニン含有量として１０％以上のものを用いることができ、また、２０％以上のものを用いることがより好ましい。
　本実施形態にかかる抽出物は、このビルベリーからの抽出物に含まれる各成分が相乗的に効果に関与していることが考えられるが、より顕著に本実施形態の効果を発現させる観点からは、上述の成分について上記含有量に管理することが好ましい。
　なお、アントシアニン含有量の上限値は特に制限されないが、たとえば７０％以下である。 As the extract from bilberry in the present embodiment, for example, an anthocyanin content of 10% or more can be used, and more preferably 20% or more.
In the extract according to the present embodiment, it is considered that each component contained in the extract from this bilberry is synergistically involved in the effect, but from the viewpoint of expressing the effect of the present embodiment more remarkably. It is preferable to control the content of the above-mentioned components.
The upper limit of the anthocyanin content is not particularly limited, but is, for example, 70% or less.
　本実施形態におけるビルベリーからの抽出物のうち、市販されているものとしては、インデナジャパン株式会社製「ビルベリーカンソウエキスＥＴ　ミルトセレクト（登録商標）」等を用いることができる。
　このような製品は入手容易性が高く、また、呈味改善効果が高いことから、本実施形態に好ましく用いることができる。 Among the extracts from bilberries in the present embodiment, “Bilberry Kangso Extract ET Milt Select (registered trademark)” manufactured by Indena Japan Co., Ltd. can be used.
Such a product is highly available and has a high taste improvement effect, and therefore can be preferably used in this embodiment.
（赤ワインもろみからの抽出物）
　本実施形態にかかる赤ワインもろみからの抽出物は、赤ワインのもろみから抽出したものを用いることができる。
　赤ワインは、通常、ブドウの果汁を酵母の作用により発酵したもろみを固液分離し、必要に応じて樽又は瓶に貯蔵して得られるものであるが、本実施形態においては、この発酵後のもろみから抽出して得られる抽出物を好ましく用いることができる。 (Extract from red wine moromi)
As the extract from red wine moromi according to the present embodiment, an extract extracted from red wine moromi can be used.
Red wine is usually obtained by solid-liquid separation of moromi obtained by fermenting grape juice by the action of yeast, and storing it in a barrel or a bottle as necessary. An extract obtained by extraction from moromi can be preferably used.
　本実施形態における赤ワインもろみからの抽出物としては、たとえば、総ポリフェノール含有量として６０％以上のものを用いることができ、また、７０％以上のものを用いることがより好ましい。
　また、プロアントシアニジンを含む抽出物を用いることが好ましく、たとえば、５％以上のプロアントシアニジンを含む抽出物、好ましくは１０％以上のプロアントシアニジンを含む抽出物を用いることが好ましい。
　本実施形態にかかる赤ワインもろみからの抽出物は、この抽出物に含まれる各成分が相乗的に効果に関与していることが考えられるが、より顕著に本実施形態の効果を発現させる観点からは、上述の成分について上記含有量に管理することが好ましい。
　なお、総ポリフェノール含有量の上限値は特に制限されないが、たとえば９９％以下である。また、プロアントシアニジンの含有量の上限値についても特に制限されないが、たとえば、６０％以下である。 As an extract from red wine mash in the present embodiment, for example, a total polyphenol content of 60% or more can be used, and a 70% or more is more preferable.
Further, it is preferable to use an extract containing proanthocyanidins, for example, an extract containing 5% or more of proanthocyanidins, preferably an extract containing 10% or more of proanthocyanidins.
In the extract from red wine moromi according to this embodiment, it is considered that each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. Is preferably controlled to the above content with respect to the above components.
In addition, although the upper limit of total polyphenol content is not specifically limited, For example, it is 99% or less. Further, the upper limit value of the content of proanthocyanidins is not particularly limited, but is, for example, 60% or less.
　本実施形態における赤ワインもろみからの抽出物のうち、市販されているものとしては、サンブライト株式会社製「ｅｘＧｒａｐｅ（登録商標）Ｔｏｔａｌ　ＰＰＲ」等を用いることができる。
　このような製品は入手容易性が高く、また、呈味改善効果が高いことから、本実施形態に好ましく用いることができる。 Among the extracts from red wine moromi in the present embodiment, “exGrape (registered trademark) Total PPR” manufactured by Sun Bright Co., Ltd. can be used.
Such a product is highly available and has a high taste improvement effect, and therefore can be preferably used in this embodiment.
（ルブスからの抽出物）
　本実施形態において用いられるルブスからの抽出物は、甜茶の抽出物である。
　このルブスからの抽出物の基となるルブスは、公知のルブス属の植物に由来するもののなかから適宜選択することができるが、たとえば、甘葉懸鈎子（学名：Ｒｕｂｕｓ　ｓｕａｖｉｓｓｉｍｕｓ　Ｓ．Ｌｅｅ）、ブラックベリー（学名：Ｒｕｂｕｓ　ｓｐｐ．）、フユイチゴ（学名：Ｒｕｂｕｓ　ｂｕｅｒｇｅｒｉ）、ルブス・ペンタロブス（学名：Ｒｕｂｕｓ　ｐｅｎｔａｌｏｂｕｓ）、トキンイバラ（学名：Ｒｕｂｕｓ　ｒｅｓｉｆｏｌｉｕｓ）、シマバライチゴ（学名：Ｒｕｂｕｓ　ｌａｍｂｅｒｔｉａｎｕｓ　ＳＥＲＩＮＧＥ）等の植物の中から任意選択して使用することができる。
　これらの中でも、甘葉懸鈎子からの抽出物は苦味が比較的少ないため、本実施形態の呈味改善方法に好ましく用いることができる。
　また、本実施形態のルブスからの抽出物としては、たとえば、甜茶の葉からの抽出物を採用することができる。 (Extract from Lubus)
The extract from Lubus used in the present embodiment is a tea tea extract.
The lubus used as the base of the extract from the lubus can be appropriately selected from those derived from known plants of the genus Lubus, for example, candy leaf sushi (scientific name: Rubus suavissimus S. Lee), black Berries (scientific name: Rubus spp.), Fuyu strawberry (scientific name: Rubus buergeri), Rubus pentalobus (scientific name: Rubus pentarobus), Tokinibara (scientific name: Rubus resifolius), Shimabara Strawberry (scientific name: RuERGus) It can be used optionally.
Among these, since the extract from sweet candy coconut has relatively little bitterness, it can be preferably used in the taste improving method of the present embodiment.
Moreover, as an extract from the lubus of this embodiment, the extract from the leaf of tea leaves can be employ | adopted, for example.
　なお、本実施形態におけるルブスからの抽出物は、たとえばルブスから、水あるいはエタノール又はこれらの混合溶媒で抽出された抽出物とすることができる。
　抽出溶媒として上記の溶媒を採用することにより、高甘味度甘味料に由来する後甘味を改善できると考えられる有効成分を効率的に溶出させることができ、本実施形態における効果を十分に高めることができる。 In addition, the extract from Lubus in this embodiment can be made into the extract extracted from water, ethanol, or these mixed solvents, for example from Lubus.
By adopting the above-mentioned solvent as an extraction solvent, it is possible to efficiently elute active ingredients that are thought to be able to improve post-sweetness derived from high-intensity sweeteners, and sufficiently enhance the effects of this embodiment. Can do.
　なお、具体的な抽出条件は、本技術分野において通常なされる条件のなかから適宜設定することができるが、たとえば、ルブスの粉砕物に対して上記の溶媒を加え、浸漬法又は過熱還流法を行うことにより、抽出を行えばよい。
　浸漬法を採用する場合の温度条件は、溶媒の凝固点以上沸点以下の温度条件の中から適宜選択すればよい。
　また、この抽出に際して、遠心分離、ろ過、圧搾、精製等により、不溶物を除去することが好ましい。 The specific extraction conditions can be appropriately set from the conditions usually used in this technical field. For example, the above solvent is added to the rubbed pulverized product, and the immersion method or the superheated reflux method is used. Extraction may be performed by performing.
What is necessary is just to select suitably the temperature conditions in the case of employ | adopting an immersion method from temperature conditions below the freezing point of a solvent and below a boiling point.
In this extraction, it is preferable to remove insoluble matters by centrifugation, filtration, pressing, purification, or the like.
　本実施形態におけるルブスからの抽出物としては、たとえば、総ポリフェノール含有量として５％以上のものを用いることができ、また、１０％以上のものを用いることがより好ましい。
　本実施形態にかかるルブスからの抽出物は、この抽出物に含まれる各成分が相乗的に効果に関与していることが考えられるが、より顕著に本実施形態の効果を発現させる観点からは、上述の成分について上記含有量に管理することが好ましい。
　なお、総ポリフェノール含有量の上限値は特に制限されないが、たとえば９０％以下である。 As the extract from Rubus in the present embodiment, for example, a total polyphenol content of 5% or more can be used, and 10% or more is more preferable.
In the extract from Lubus according to this embodiment, it is considered that each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. It is preferable to control the content of the above-mentioned components.
In addition, although the upper limit of total polyphenol content is not specifically limited, For example, it is 90% or less.
　本実施形態におけるルブスからの抽出物のうち、市販されているものとしては、丸善製薬株式会社製「ルブス乾燥エキスＦ」や松浦薬業株式会社製「甜茶エキス」等を用いることができる。
　これらの製品は入手容易性が高く、また、呈味改善効果が高いことから、本実施形態に好ましく用いることができる。 Among the extracts from Rubus in the present embodiment, commercially available products such as “Rubus Dry Extract F” manufactured by Maruzen Pharmaceutical Co., Ltd., “Matsucha Extract” manufactured by Matsuura Pharmaceutical Co., Ltd., and the like can be used.
Since these products are highly available and have a high taste improvement effect, they can be preferably used in this embodiment.
（アムラからの抽出物）
　アムラからの抽出物とは、エンブリカ・オフィシナリス（Ｅｍｂｌｉｃａ　Ｏｆｆｉｃｉｎａｌｉｓ）、又は、フィランサス・エンブリカ（Ｐｈｙｌｌａｎｔｈｕｓ　ｅｍｂｌｉｃａ）という学名をもつ植物としての「アムラ」から得た抽出物のことを指す。 (Extract from Amla)
The extract from Amla refers to an extract obtained from “Amula” as a plant having the scientific name of Emblica Officinalis or Philanthus embrica.
　本実施形態において使用されるアムラからの抽出物について、抽出に供されるアムラの部位は特に限定されないが、果実が好ましく用いられる。アムラ果実の形態は、特に限定するものではなく、未熟果実、完熟果実、乾燥果実等のいずれでもよい。果実を使用する場合には、あらかじめ種子を除去した後、必要に応じて水を添加したうえで、抽出を行う。なお、抽出効率を高めるために、ミキサー等により破砕、均質化したものを抽出原料として使用することが好ましい。 For the extract from Amla used in the present embodiment, the site of Amla used for extraction is not particularly limited, but fruit is preferably used. The form of Amla fruit is not particularly limited, and any of immature fruit, fully ripe fruit, dried fruit and the like may be used. When using a fruit, after removing a seed beforehand, it extracts, after adding water as needed. In addition, in order to improve extraction efficiency, it is preferable to use what was crushed and homogenized with a mixer etc. as an extraction raw material.
　なお、具体的な抽出条件は、本技術分野において通常なされる条件のなかから適宜設定することができるが、たとえば、アムラ果実の粉砕物に対して水やエタノール等の溶媒を加え、浸漬法又は過熱還流法を行うことにより、抽出を行えばよい。
　浸漬法を採用する場合の温度条件は、溶媒の凝固点以上沸点以下の温度条件の中から適宜選択すればよい。
　また、この抽出に際して、遠心分離、ろ過、圧搾、精製等により、不溶物を除去することが好ましい。 In addition, specific extraction conditions can be set as appropriate from among the conditions normally used in this technical field. For example, a solvent such as water or ethanol is added to the pulverized product of Amla fruit, soaking method or Extraction may be performed by performing a superheated reflux method.
What is necessary is just to select suitably the temperature conditions in the case of employ | adopting an immersion method from temperature conditions below the freezing point of a solvent and below a boiling point.
In this extraction, it is preferable to remove insoluble matters by centrifugation, filtration, pressing, purification, or the like.
　本実施形態におけるアムラからの抽出物としては、たとえば、総没食子酸塩含有量として２０％以上のものを用いることができ、また、３０％以上のものを用いることがより好ましい。
　また、β－グルコガリンを含む抽出物を用いることが好ましく、たとえば、３％以上のβ－グルコガリンを含む抽出物、好ましくは５％以上のβ－グルコガリンを含む抽出物を用いることが好ましい。
　本実施形態にかかるアムラからの抽出物は、この抽出物に含まれる各成分が相乗的に効果に関与していることが考えられるが、より顕著に本実施形態の効果を発現させる観点からは、上述の成分について上記含有量に管理することが好ましい。
　なお、総没食子酸塩含有量の上限値は特に制限されないが、たとえば９０％以下である。また、β－グルコガリンの含有量の上限値についても特に制限されないが、たとえば、４０％以下である。 As an extract from Amla in the present embodiment, for example, a total gallate content of 20% or more can be used, and a 30% or more is more preferable.
Further, it is preferable to use an extract containing β-glucogallin, for example, an extract containing 3% or more of β-glucogallin, preferably an extract containing 5% or more of β-glucogallin.
In the extract from Amla according to this embodiment, it is considered that each component contained in this extract is synergistically involved in the effect, but from the viewpoint of more prominently expressing the effect of this embodiment. It is preferable to control the content of the above-mentioned components.
The upper limit value of the total gallate content is not particularly limited, but is, for example, 90% or less. Further, the upper limit of the content of β-glucogallin is not particularly limited, but is, for example, 40% or less.
　本実施形態におけるアムラからの抽出物のうち、市販されているものとしては、株式会社サビンサ　ジャパン　コーポレーション製「サベリー（アムラ抽出物）」等を用いることができる。
　このような製品は入手容易性が高く、また、呈味改善効果が高いことから、本実施形態に好ましく用いることができる。 Among the extracts from Amla in the present embodiment, “Sabery (Amra extract)” manufactured by Sabinsa Japan Corporation can be used.
Such a product is highly available and has a high taste improvement effect, and therefore can be preferably used in this embodiment.
　本実施形態において、飲食品全体に対する、上述の植物抽出物又はもろみ抽出物を添加する量の下限値としては、好ましくは０．０５ｐｐｍ以上であり、より好ましくは０．１ｐｐｍ以上であり、さらに好ましくは１ｐｐｍ以上であり、特に好ましくは３ｐｐｍ以上であり、殊更好ましくは５ｐｐｍ以上である。
　植物抽出物又はもろみ抽出物の添加量をこのように設定することで、高甘味度甘味料の呈味を十分に改善することができる。
　また、飲食品全体に対する、上述の植物抽出物又はもろみ抽出物を添加する量の上限値としては、好ましくは１００ｐｐｍ以下であり、より好ましくは８０ｐｐｍ以下であり、さらに好ましくは６０ｐｐｍ以下であり、特に好ましくは５０ｐｐｍ以下であり、殊更好ましくは、４０ｐｐｍ以下である。
　植物抽出物又はもろみ抽出物の添加量をこのように設定することで、飲食品に抽出物に由来する苦味を与えることを回避しやすくなり、飲食品固有の風味が損なわれることを抑制することができる。 In the present embodiment, the lower limit of the amount of the above-described plant extract or moromi extract added to the entire food and drink is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, and still more preferably. Is 1 ppm or more, particularly preferably 3 ppm or more, and particularly preferably 5 ppm or more.
By setting the addition amount of the plant extract or moromi extract in this manner, the taste of the high-intensity sweetener can be sufficiently improved.
Moreover, as an upper limit of the amount to which the above-described plant extract or moromi extract is added to the whole food and drink, it is preferably 100 ppm or less, more preferably 80 ppm or less, and even more preferably 60 ppm or less. The amount is preferably 50 ppm or less, and more preferably 40 ppm or less.
By setting the addition amount of the plant extract or moromi extract in this way, it becomes easy to avoid giving the food / beverage a bitter taste derived from the extract, and suppressing the deterioration of the flavor unique to the food / beverage product Can do.
　以上、本発明の実施形態について述べたが、これらは本発明の例示であり、上記以外の様々な構成を採用することもできる。
　具体的に、本実施形態の飲食品は、本発明の効果を損なわない範囲であれば、上記した成分の他にも、各種飲食品に対して許容される各種添加剤、たとえば単糖（果糖、ブドウ糖、脳糖等）、二糖（ショ糖、麦芽糖、乳糖等）、異性化糖、オリゴ糖、糖アルコール（エリスリトール、マルチトール、キシリトール等）、酸味料（クエン酸、リンゴ酸等）、乳（牛乳、脱脂乳、練乳、クリーム、豆乳等）、乳化剤、酸化防止剤、ペクチン、カラギーナン、ジェランガム、グアーガム、キサンタンガム、寒天、発酵セルロース等の増粘剤、色素、香料、保存料、防腐剤、防かび剤などを含有してもよい。 As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.
Specifically, as long as the food and drink of the present embodiment are within the range that does not impair the effects of the present invention, in addition to the above-described components, various additives that are allowed for various foods and drinks, such as monosaccharides (fructose) , Glucose, brain sugar, etc.), disaccharides (sucrose, maltose, lactose, etc.), isomerized sugars, oligosaccharides, sugar alcohols (erythritol, maltitol, xylitol, etc.), acidulants (citric acid, malic acid, etc.), Milk (milk, skim milk, condensed milk, cream, soy milk, etc.), emulsifier, antioxidant, pectin, carrageenan, gellan gum, guar gum, xanthan gum, agar, fermented cellulose and other thickeners, pigments, flavorings, preservatives, preservatives Further, it may contain a fungicide and the like.
　以下、実施例を用いて本発明を詳細に説明するが、本発明はこれらの実施例の記載に何ら限定されるものではない。 Hereinafter, the present invention will be described in detail using examples, but the present invention is not limited to the description of these examples.
［試験例Ａ：スクラロースを用いた検討］
（実施例Ａ１～Ａ１２、比較例Ａ１～Ａ３）
　モデル液として、エタノール３．０％、クエン酸０．２％、スクラロース２００ｐｐｍ含む飲料を用意した。
　この飲料に対し、実施例Ａ１～Ａ１２および比較例Ａ１、Ａ２においては、各種抽出物を表１に示される量だけ添加し、試験用の飲料とした。
　なお、各種抽出物としては、以下に示されるものを用いた。
・オリーブ：サンブライト株式会社製「Ｏｌｉｖｅｘ（登録商標）ＨＴ６」
・ブドウ種子：サンブライト株式会社製「ｅｘＧｒａｐｅ（登録商標）Ｓｅｅｄ　ＯＰＣ３０」
・ビルベリー：インデナジャパン株式会社製「ビルベリーカンソウエキスＥＴ　ミルトセレクト（登録商標）」
・赤ワインもろみ：サンブライト株式会社製「ｅｘＧｒａｐｅ（登録商標）Ｔｏｔａｌ　ＰＰＲ」
・ルブス：丸善製薬株式会社製「ルブス乾燥エキスＦ」
・アムラ：株式会社サビンサ　ジャパン　コーポレーション製「サベリー（アムラ抽出物）」
・紅茶：三井農林株式会社製「紅茶エキスパウダーＭＮ－Ｈ１０」 [Test Example A: Examination using sucralose]
(Examples A1 to A12, Comparative Examples A1 to A3)
As a model solution, a beverage containing 3.0% ethanol, 0.2% citric acid, and 200 ppm sucralose was prepared.
To this beverage, in Examples A1 to A12 and Comparative Examples A1 and A2, various extracts were added in the amounts shown in Table 1 to obtain test beverages.
In addition, what was shown below was used as various extracts.
Olive: “Olivex (registered trademark) HT6” manufactured by Sun Bright Co., Ltd.
-Grape seeds: “exGrape (registered trademark) Seed OPC30” manufactured by Sun Bright Co., Ltd.
・ Bilberry: “Bilberry Kangso Extract ET Milt Select (registered trademark)” manufactured by Indena Japan Co., Ltd.
・ Red wine moromi: “exGrape (registered trademark) Total PPR” manufactured by Sun Bright Co., Ltd.
・ Lubus: "Rubus dry extract F" manufactured by Maruzen Pharmaceutical Co., Ltd.
・ Amra: Savinsa Japan Co., Ltd. “Sabery (Amla extract)”
・ Tea: “Tea Extract Powder MN-H10” manufactured by Mitsui Norin Co., Ltd.
　これら、各種抽出物を加えた試験用の飲料と、抽出物を加えなかった飲料（比較例Ａ１）について、熟練されたパネリスト６名で２回に分けて官能評価を行った。評価項目は「総合評価」、「後甘味」、「苦渋味」の項目にて行い、以下の基準に用いて評価を行った。
１：悪い
２：やや悪い
３：ふつう
４：やや良い
５：良い
　表１には、パネリストの評価点の平均値を示している。 These test drinks with various extracts added and drinks without any extract (Comparative Example A1) were subjected to sensory evaluation in two divided by six skilled panelists. Evaluation items were “Comprehensive evaluation”, “Post-sweetness”, and “Bitter astringency”, and evaluation was performed using the following criteria.
1: Bad 2: Slightly bad 3: Normal 4: Slightly good 5: Good Table 1 shows average values of panelist evaluation points.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１に示される通り、特定の植物抽出物又はもろみ抽出物を加えた実施例Ａ１～Ａ１２では、「総合評価」、「後甘味」、「苦渋味」の全てにおいて、比較例Ａ１～Ａ３に対して良好なスコアが得られている。
　なお、紅茶からの抽出物を用いた比較例Ａ２および比較例Ａ３について、添加量を２０ｐｐｍとした比較例Ａ２では、スクラロースに対する十分な呈味改善作用が奏されず、また、添加量を１５０ｐｐｍとした比較例Ａ３では、一定の後甘味の良化の結果は得られたものの、この紅茶からの抽出物由来の香りや苦渋味をもたらす結果となった。 As shown in Table 1, in Examples A1 to A12 to which a specific plant extract or moromi extract was added, all of “Comprehensive evaluation”, “Post-sweetness”, and “Bitter astringency” were compared with Comparative Examples A1 to A3. A good score is obtained.
In addition, with respect to Comparative Example A2 using Comparative Example A2 and Comparative Example A3 using an extract from black tea, the sufficient taste improving effect on sucralose was not achieved in Comparative Example A2 where the addition amount was 20 ppm, and the addition amount was 150 ppm. In Comparative Example A3, although a certain result of improving the post-sweetness was obtained, it resulted in an aroma and bitterness derived from the extract from this black tea.
　なお、各実施例および比較例について、パネリストにはコメントを求めている。結果は以下に示す通りである。
　比較例Ａ１では、「後甘味がとても強い」、「スクラロース由来の苦味を感じる」というコメントがそれぞれ２票ずつ、「後甘味苦く残る」というコメントが１票挙げられた。
　実施例Ａ１では、「後味が締まる」、「後キレが良い」、「すっきりする」というコメントがそれぞれ１票ずつ挙げられた。
　実施例Ａ２～Ａ６では、いずれも「後味が締まる」、「後キレが良い」というコメントがそれぞれ１票ずつ挙げられた。
　実施例Ａ７では、「味が締まる」、「キレがある」というコメントがそれぞれ１票ずつ挙げられた。
　実施例Ａ８では、「後味が締まる」というコメントが２票、「キレがある」というコメントが１票挙げられた。
　実施例Ａ９では、「甘味をしっかり感じて後味が締まる」というコメントが１票、「キレがある」というコメントが１票挙げられた。
　実施例Ａ１０では、「すっきりする」というコメントが１票挙げられた。
　実施例Ａ１１では、「味が締まる」というコメントが１票挙げられた。
　実施例Ａ１２では、「甘味と渋味のバランスが良い」、「味が締まる」、「すっきりする」というコメントがそれぞれ１票ずつ挙げられた。
　比較例Ａ２では、「紅茶からの抽出物（エキス）に由来する香りがする」というコメントが５票、「後甘味と渋味を別々に強く感じる」というコメントが２票、「後味が苦い」というコメントと「ややエタノールが浮いている感じがする」というコメントが１票ずつ挙げられた。
　比較例Ａ３では、「紅茶からの抽出物（エキス）由来の香りが目立つ」というコメントが４票、「はっきりと渋味を感じる」、「エグ味を感じる」、「苦味を感じる」というコメントがそれぞれ１票ずつ挙げられた。 The panelists are requested to comment on each of the examples and comparative examples. The results are as shown below.
In Comparative Example A1, two comments each of “after-sweetness is very strong” and “feeling bitterness derived from sucralose” and one comment “remaining after-sweet bitterness” were given.
In Example A1, one comment was given for each of the comments “the aftertaste is tightened”, “the sharpness is good”, and “smooth”.
In each of Examples A2 to A6, one comment was given for each of the comments that “the aftertaste is tightened” and “the sharpness is good”.
In Example A7, one comment each of “the taste is tight” and “there is sharp” was given.
In Example A8, two comments were given that “the aftertaste is tightened” and one comment that “there is sharpness”.
In Example A9, one comment that “feels sweetness firmly and the aftertaste is tightened” and one comment that “there is sharpness” were cited.
In Example A10, one comment “clean” was given.
In Example A11, one comment “Taste tightened” was given.
In Example A12, one comment each of “good balance between sweetness and astringency”, “taste is tightened”, and “refreshes” was given.
In Comparative Example A2, there are 5 votes for “scented from tea extract (extract)”, 2 comments for “I feel strongly sweet and astringent separately”, “Bitter aftertaste” And one comment, “I feel a little like ethanol is floating”.
In Comparative Example A3, there are 4 comments that “the fragrance derived from the extract (extract) from tea is conspicuous”, and “Complain clearly astringency”, “I feel the taste”, “I feel a bitter taste” One vote each.
［試験例Ｂ：アスパルテームを用いた検討］
（実施例Ｂ１～Ｂ６、比較例Ｂ１）
　モデル液として、エタノール３．０％、クエン酸０．２％、アスパルテーム５００ｐｐｍ含む飲料を用意した。
　この飲料に対し、実施例Ｂ１～Ｂ６においては、各種抽出物を表２に示される量だけ添加し、試験用の飲料とした。なお、各種抽出物は、試験例Ａと同様のものを用いた。 [Test Example B: Study using aspartame]
(Examples B1 to B6, Comparative Example B1)
As a model solution, a beverage containing 3.0% ethanol, 0.2% citric acid and 500 ppm aspartame was prepared.
In Examples B1 to B6, various extracts were added in the amounts shown in Table 2 to give beverages for testing. In addition, the thing similar to the test example A was used for various extracts.
　これら、各種抽出物を加えた試験用の飲料と、抽出物を加えなかった飲料（比較例Ｂ１）について、熟練されたパネリスト６名で官能評価を行った。評価項目は「総合評価」、「後甘味」、「苦渋み」の項目にて行い、以下の基準に用いて評価を行った。
１：悪い
２：やや悪い
３：ふつう
４：やや良い
５：良い
　表２には、パネリストの評価点の平均値を示している。 The sensory evaluation was performed by six skilled panelists on these test beverages to which various extracts were added and beverages to which no extract was added (Comparative Example B1). Evaluation items were “Comprehensive evaluation”, “Post-sweetness”, and “Bitterness”, and the evaluation was performed according to the following criteria.
1: Bad 2: Slightly bad 3: Normal 4: Slightly good 5: Good Table 2 shows average values of panelist evaluation points.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２に示される通り、特定の植物抽出物又はもろみ抽出物を加えた実施例Ｂ１～Ｂ６では、「総合評価」、「後甘味」、「苦渋味」の全てにおいて、比較例Ｂ１に対して良好なスコアが得られている。 As shown in Table 2, in Examples B1 to B6 to which a specific plant extract or moromi extract was added, all of “Comprehensive evaluation”, “Post-sweetness”, and “Bitter astringency” were compared to Comparative Example B1. A good score is obtained.
　なお、各実施例および比較例について、パネリストにはコメントを求めている。結果は以下に示す通りである。
　比較例Ｂ１では、「後甘味と苦味がかなり残る」というコメントが１票挙げられた。
　実施例Ｂ１では、「甘味が切れる」というコメントが２票、「後味が締まる」、「エタノールになじむ」というコメントがそれぞれ１票ずつ挙げられた。
　実施例Ｂ２では、「比較例Ｂ１よりも後甘味が残らない」、「エタノールになじむ」というコメントがそれぞれ１票ずつ挙げられた。
　実施例Ｂ３では、「後味がすっきりする」というコメントが２票、「甘味が残らない」、「エタノールになじむ」というコメントが１票ずつ挙げられた。
　実施例Ｂ４では、「後味がすっきりする」、「コクがある」、「後甘味良い」、「発酵感がつく」というコメントが１票ずつ挙げられた。
　実施例Ｂ５では、「後甘味が良い」というコメントが１票挙げられた。
　実施例Ｂ６では、「後甘味と後苦味のネガティブな部分がない」、「後味がすっと切れる」というコメントが１票ずつ挙げられた。 The panelists are requested to comment on each of the examples and comparative examples. The results are as shown below.
In Comparative Example B1, one comment was given that “post-sweetness and bitterness remain considerably”.
In Example B1, two comments were given that “the sweetness runs out”, and one comment that “the aftertaste is tightened” and “familiar with ethanol” were given one by one.
In Example B2, one comment each of “no later sweetness than Comparative Example B1” and “familiar with ethanol” was cited.
In Example B3, two comments were given that “the aftertaste is clear”, and one comment that “no sweetness remains” and “familiar with ethanol” were given.
In Example B4, one vote was given for each comment that “the aftertaste is clear”, “the body is full”, “good aftertaste”, and “fermentation feels”.
In Example B5, one comment saying “good post-sweetness” was given.
In Example B6, one comment was given each saying that “there is no negative part of post-sweetness and post-bitter taste” and “the post-taste is completely cut”.
　本発明の呈味改善方法は、高甘味度甘味料特有の後味を改善でき、飲料又は食品全体としての風味を向上させることができる。この方法は高甘味度甘味料を含む種々の製品の開発に有用である。
　また、本発明の飲食品は、高甘味度甘味料特有の後味が改善されたものであり、これを飲用又は食用する者に、良好な呈味をもたらすことができる。 The taste improving method of the present invention can improve the aftertaste peculiar to a high-intensity sweetener, and can improve the flavor of the beverage or food as a whole. This method is useful for the development of various products containing high intensity sweeteners.
Moreover, the food / beverage products of this invention are the things in which the aftertaste peculiar to a high sweetness degree sweetener was improved, and can give a favorable taste to those who drink or eat this.
　この出願は、２０１６年１月８日に出願された日本出願特願２０１６－００２２５５号を基礎とする優先権を主張し、その開示の全てをここに取り込む。 This application claims priority based on Japanese Patent Application No. 2016-002255 filed on Jan. 8, 2016, the entire disclosure of which is incorporated herein.

Claims (21)

  1. 　高甘味度甘味料と、植物抽出物又はもろみ抽出物とを含む飲食品であって、
    　前記植物抽出物又はもろみ抽出物は、オリーブからの抽出物、ブドウ種子からの抽出物、ビルベリーからの抽出物、赤ワインもろみからの抽出物、ルブスからの抽出物、アムラからの抽出物から選ばれる１又は２以上の成分である、飲食品。     A food or drink comprising a high-intensity sweetener and a plant extract or moromi extract,
    The plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla Food or drink, which is one or more components.
  2. 　請求項１に記載の飲食品であって、
    　前記高甘味度甘味料は、スクラロース、アスパルテームおよびアセスルファムＫからなる群から選択される１又は２以上の成分である、飲食品。     The food and drink according to claim 1,
    The high-intensity sweetener is a food or drink, which is one or more components selected from the group consisting of sucralose, aspartame, and acesulfame K.
  3. 　請求項１又は２に記載の飲食品であって、
    　当該飲食品全体に対して、前記植物抽出物又はもろみ抽出物を０．０５ｐｐｍ以上１００ｐｐｍ以下含む、飲食品。     The food or drink according to claim 1 or 2,
    The food / beverage products which contain the said plant extract or the mash extract from 0.05 ppm or more and 100 ppm or less with respect to the said whole food / beverage products.
  4. 　請求項１ないし３のいずれか一項に記載の飲食品であって、
    　前記飲食品は、アルコール飲料である、飲食品。     The food or drink according to any one of claims 1 to 3,
    The food or drink is an alcoholic drink.
  5. 　請求項１ないし４のいずれか一項に記載の飲食品であって、
    　前記植物抽出物又はもろみ抽出物は、オリーブからの抽出物である、飲食品。     The food or drink according to any one of claims 1 to 4,
    The plant extract or moromi extract is an extract from olives.
  6. 　請求項１ないし４のいずれか一項に記載の飲食品であって、
    　前記植物抽出物又はもろみ抽出物は、ブドウ種子からの抽出物である、飲食品。     The food or drink according to any one of claims 1 to 4,
    The plant extract or moromi extract is a food or drink, which is an extract from grape seeds.
  7. 　請求項１ないし４のいずれか一項に記載の飲食品であって、
    　前記植物抽出物又はもろみ抽出物は、ビルベリーからの抽出物である、飲食品。     The food or drink according to any one of claims 1 to 4,
    The plant extract or moromi extract is a food or drink, which is an extract from bilberry.
  8. 　請求項１ないし４のいずれか一項に記載の飲食品であって、
    　前記植物抽出物又はもろみ抽出物は、赤ワインもろみからの抽出物である、飲食品。     The food or drink according to any one of claims 1 to 4,
    The plant extract or moromi extract is a food or drink, which is an extract from red wine moromi.
  9. 　請求項１ないし４のいずれか一項に記載の飲食品であって、
    　前記植物抽出物又はもろみ抽出物は、ルブスからの抽出物である、飲食品。     The food or drink according to any one of claims 1 to 4,
    The plant extract or moromi extract is a food or drink, which is an extract from Rubus.
  10. 　請求項１ないし４のいずれか一項に記載の飲食品であって、
    　前記植物抽出物又はもろみ抽出物は、アムラからの抽出物である、飲食品。     The food or drink according to any one of claims 1 to 4,
    The plant extract or moromi extract is a food or drink, which is an extract from Amla.
  11. 　請求項１に記載の飲食品であって、
    　前記高甘味度甘味料は、スクラロース、アスパルテームおよびアセスルファムＫからなる群から選択される１又は２以上の成分であって、
    　当該飲食品全体に対して、前記植物抽出物又はもろみ抽出物を０．０５ｐｐｍ以上１００ｐｐｍ以下含み、
    　前記飲食品は、アルコール飲料である、飲食品。     The food and drink according to claim 1,
    The high-intensity sweetener is one or more components selected from the group consisting of sucralose, aspartame, and acesulfame K,
    For the whole food and drink, the plant extract or moromi extract contains 0.05 ppm or more and 100 ppm or less,
    The food or drink is an alcoholic drink.
  12. 　高甘味度甘味料を含む飲食品に対して、植物抽出物又はもろみ抽出物を添加する工程を含む、飲食品の製造方法であって、
    　前記植物抽出物又はもろみ抽出物は、オリーブからの抽出物、ブドウ種子からの抽出物、ビルベリーからの抽出物、赤ワインもろみからの抽出物、ルブスからの抽出物、アムラからの抽出物から選ばれる１又は２以上の成分である、飲食品の製造方法。     A method for producing a food or drink comprising a step of adding a plant extract or moromi extract to a food or drink containing a high-intensity sweetener,
    The plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla The manufacturing method of the food-drinks which are 1 or 2 or more components.
  13. 　請求項１２に記載の飲食品の製造方法であって、
    　前記高甘味度甘味料は、スクラロース、アスパルテームおよびアセスルファムＫからなる群から選択される１又は２以上の成分である、飲食品の製造方法。     It is a manufacturing method of the food-drinks of Claim 12, Comprising:
    The high-intensity sweetener is a method for producing a food or drink, which is one or more components selected from the group consisting of sucralose, aspartame, and acesulfame K.
  14. 　請求項１２又は１３に記載の飲食品の製造方法であって、
    　前記植物抽出物又はもろみ抽出物を添加する前記工程において、
    　前記飲食品全体に対して、前記植物抽出物又はもろみ抽出物を０．０５ｐｐｍ以上１００ｐｐｍ以下添加することを特徴とする、飲食品の製造方法。     It is a manufacturing method of the food-drinks of Claim 12 or 13,
    In the step of adding the plant extract or moromi extract,
    The manufacturing method of the food / beverage products characterized by adding the said plant extract or a mash extract to the said food / beverage products whole 0.05 ppm or more and 100 ppm or less.
  15. 　請求項１２ないし１４のいずれか一項に記載の飲食品の製造方法であって、
    　前記飲食品は、アルコール飲料である、飲食品の製造方法。     It is a manufacturing method of the food-drinks as described in any one of Claims 12 thru | or 14,
    The method for producing a food or drink, wherein the food or drink is an alcoholic beverage.
  16. 　請求項１２に記載の飲食品の製造方法であって、
    　前記高甘味度甘味料は、スクラロース、アスパルテームおよびアセスルファムＫからなる群から選択される１又は２以上の成分であって、
    　前記植物抽出物又はもろみ抽出物を添加する前記工程において、
    　当該飲食品全体に対して、前記植物抽出物又はもろみ抽出物を０．０５ｐｐｍ以上１００ｐｐｍ以下添加し、
    　前記飲食品は、アルコール飲料である、飲食品の製造方法。     It is a manufacturing method of the food-drinks of Claim 12, Comprising:
    The high-intensity sweetener is one or more components selected from the group consisting of sucralose, aspartame, and acesulfame K,
    In the step of adding the plant extract or moromi extract,
    Add 0.05 ppm or more and 100 ppm or less of the plant extract or moromi extract to the whole food and drink,
    The method for producing a food or drink, wherein the food or drink is an alcoholic beverage.
  17. 　高甘味度甘味料を含む飲食品の呈味改善方法であって、
    　当該方法は、前記高甘味度甘味料を含む前記飲食品に対して植物抽出物又はもろみ抽出物を添加するものであり、
    　前記植物抽出物又はもろみ抽出物は、オリーブからの抽出物、ブドウ種子からの抽出物、ビルベリーからの抽出物、赤ワインもろみからの抽出物、ルブスからの抽出物、アムラからの抽出物から選ばれる１又は２以上の成分である、呈味改善方法。     A method for improving the taste of foods and drinks containing high-intensity sweeteners,
    The method comprises adding a plant extract or a moromi extract to the food or drink containing the high-intensity sweetener,
    The plant extract or moromi extract is selected from an extract from olives, an extract from grape seeds, an extract from bilberry, an extract from red wine moromi, an extract from Lubus, an extract from Amla The taste improvement method which is 1 or 2 or more components.
  18. 　請求項１７に記載の呈味改善方法であって、
    　前記高甘味度甘味料は、スクラロース、アスパルテームおよびアセスルファムＫからなる群から選択される１又は２以上の成分である、呈味改善方法。     A taste improving method according to claim 17,
    The method for improving taste, wherein the high-intensity sweetener is one or more components selected from the group consisting of sucralose, aspartame, and acesulfame K.
  19. 　請求項１７又は１８に記載の呈味改善方法であって、
    　当該方法は、前記飲食品全体に対して、前記植物抽出物又はもろみ抽出物を０．０５ｐｐｍ以上１００ｐｐｍ以下添加することを特徴とする、呈味改善方法。     A taste improving method according to claim 17 or 18,
    The said method adds 0.05 ppm or more and 100 ppm or less of the said plant extract or a mash extract with respect to the said food-drinks whole, The taste improvement method characterized by the above-mentioned.
  20. 　請求項１７ないし１９のいずれか一項に記載の呈味改善方法であって、
    　前記飲食品は、アルコール飲料である、呈味改善方法。     A taste improving method according to any one of claims 17 to 19, comprising:
    The said food-drinks are alcoholic beverages, The taste improvement method.
  21. 　請求項１７に記載の呈味改善方法であって、
    　前記高甘味度甘味料は、スクラロース、アスパルテームおよびアセスルファムＫからなる群から選択される１又は２以上の成分であって、
    　当該方法は、当該飲食品全体に対して、前記植物抽出物又はもろみ抽出物を０．０５ｐｐｍ以上１００ｐｐｍ以下添加し、
    　前記飲食品は、アルコール飲料である、呈味改善方法。     A taste improving method according to claim 17,
    The high-intensity sweetener is one or more components selected from the group consisting of sucralose, aspartame, and acesulfame K,
    In the method, 0.05 ppm or more and 100 ppm or less of the plant extract or moromi extract is added to the whole food and drink,
    The said food-drinks are alcoholic beverages, The taste improvement method.
PCT/JP2016/088834 2016-01-08 2016-12-27 Food or beverage, method for producing food or beverage, and method for improving taste WO2017119353A1 (en)

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