WO2022202695A1 - カテキン類含有組成物 - Google Patents
カテキン類含有組成物 Download PDFInfo
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- WO2022202695A1 WO2022202695A1 PCT/JP2022/012772 JP2022012772W WO2022202695A1 WO 2022202695 A1 WO2022202695 A1 WO 2022202695A1 JP 2022012772 W JP2022012772 W JP 2022012772W WO 2022202695 A1 WO2022202695 A1 WO 2022202695A1
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- mass
- catechins
- arabinoxylan
- catechin
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2132—Other phenolic compounds, polyphenols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Definitions
- the present invention relates to a composition containing catechins.
- Catechins are known to have physiological effects such as ⁇ -amylase activity inhibitory action and cholesterol absorption inhibitory action, in addition to the generally widely known antioxidant action (see Patent Documents 1 and 2). Based on these physiological actions, it has been investigated to incorporate catechins into various foods. Catechins derived from plants such as tea, grapes, apples and soybeans are widely used as catechins added to foods.
- Patent Document 4 in breads containing 0.2 to 0.5 parts by weight of catechins per 100 parts by mass of cereal flour, the ratio of the content of catechins to the content of tannins is set to 0.5 parts by weight. By setting it within the range of 81 to 1.10, the bread obtained has little bitterness, astringency, and astringent taste even if it contains catechins, has high brightness, and has a soft texture. It is described that the flavor can also be improved.
- bitter taste receptors that detect bitter taste are widely common not only in humans and other mammals but also in vertebrates such as fish, amphibians, birds, and fishes. It is known. Therefore, when adding catechins not only to food and drink for humans, but also to livestock, poultry, pets, farmed fish, ornamental fish, etc., it is necessary to reduce the unpleasant taste and make it a form that can be eaten without difficulty. is required. It is widely known that antioxidant action is effective in maintaining the health of organisms. For example, in cultured fish, the intake of catechins, which have antioxidant properties, is expected to improve the quality and added value of cultured fish, such as suppressing the deterioration of the color tone of blood, improving the quality of meat, and removing odor.
- the present invention provides a catechin-containing composition containing catechins and arabinoxylan.
- the present invention also provides a catechin-containing food or drink containing catechins and arabinoxylan.
- the present invention also provides a method for suppressing the bitterness and astringency of catechins, which comprises allowing catechins and arabinoxylan to coexist.
- the present invention also provides an agent for suppressing bitterness and astringency of catechins containing arabinoxylan as an active ingredient.
- the present invention provides a method for producing a catechin-containing composition and a catechin-containing food and drink product, which comprises blending arabinoxylan in the production of the catechin-containing composition and catechin-containing food and drink product.
- FIG. 1 is a graph showing the time required for zebrafish to feed Diets 1 to 5 and Otohime of Test Example 6.
- FIG. FIG. 2 is a graph showing the rate of food intake up to 5 minutes after the start of feeding when zebrafish were fed with the feeds of Examples, Comparative Examples, and Reference Examples of Test Example 6.
- FIG. 3 is a graph showing the rate of food intake up to 10 minutes after the start of feeding when zebrafish were fed with the feeds of Examples, Comparative Examples, and Reference Examples of Test Example 6.
- FIG. 1 is a graph showing the time required for zebrafish to feed Diets 1 to 5 and Otohime of Test Example 6.
- FIG. FIG. 2 is a graph showing the rate of food intake up to 5 minutes after the start of feeding when zebrafish were fed with the feeds of Examples, Comparative Examples, and Reference Examples of Test Example 6.
- FIG. 3 is a graph showing the rate of food intake up to 10 minutes after the start of feeding when zebrafish were fed with the feeds
- the present invention provides a catechin-containing composition in which catechin-derived bitterness and astringency (collectively referred to as bitterness and astringency) are effectively masked, and catechins in which catechin-derived bitterness and astringency are effectively masked.
- the present invention relates to a containing food and drink, a method and agent for effectively suppressing bitterness and astringency derived from catechins, and a method for producing a composition and food and drink in which bitterness and astringency derived from catechins are effectively suppressed.
- the present inventors found that the bitterness and astringency derived from catechins can be effectively masked by eating catechins in the presence of arabinoxylan.
- the present invention has been completed through further studies based on these findings.
- the catechin-containing composition of the present invention is a composition in which bitterness and astringency derived from catechins are effectively masked.
- the catechin-containing food or drink of the present invention is a food or drink in which the bitterness and astringency derived from catechins are effectively masked.
- bitterness and astringency derived from catechins can be effectively suppressed.
- the bitterness and astringency inhibitor of catechins of the present invention can effectively suppress the bitterness and astringency derived from catechins.
- composition of the present invention contains at least catechins and arabinoxylan.
- composition refers to a mixture in which each component is uniformly mixed, a form in which the concentration of a specific component is locally increased, or a form in which some of the constituent components of the composition are separated. is also meant to include For example, a form in which catechins and arabinoxylan are separately separated shall also be included in the composition of the present invention as a whole.
- the composition of the present invention may be solid, semi-solid (gel, slurry, etc.) or liquid at room temperature (20° C. ⁇ 5° C.), and can take various forms depending on the purpose.
- the composition of the present invention can be in various forms such as powder, granule, tablet, plate and block. Also, the size thereof can be appropriately designed according to the purpose.
- examples of the medium (substrate) include water, milk, soup, emulsion, cream, jelly, whey drink, soft drink, yogurt and the like.
- each component may be dissolved or dispersed in the medium.
- its pH (20° C.) is preferably 2.0 to 8.0, more preferably 2.5 to 7.0, more preferably 2.6 to 6.5, More preferably 3.0 to 5.5, still more preferably 3.0 to 5.0.
- the total content of catechins and arabinoxylan can be appropriately adjusted, for example, within the range of 0.1 to 100% by mass. That is, a typical application of the composition of the present invention is blending into foods and beverages. can be controlled to For example, when the composition of the present invention is in a solid form, the total content of catechins and arabinoxylan in the composition may be 5% by mass or more, and may be 10% by mass or more. It may be at least 40% by mass, or at least 60% by mass. The total amount is usually 90% by mass or less, may be 85% by mass or less, or may be 80% by mass or less.
- each content can be 5 to 90% by mass, may be 10 to 90% by mass, may be 20 to 85% by mass, may be 40 to 85% by mass, and may be 60 to It is good also as 80 mass %.
- the remainder excluding catechins and arabinoxylan includes components derived from plants from which catechins and arabinoxylan are derived (components coexisting in the extraction process of catechins and arabinoxylan, etc.) ) can be included.
- the remainder is wheat flour (strong flour, all-purpose flour, weak flour, durum flour, etc.), rice flour, corn flour, soybean flour, protein (wheat protein, soybean protein, etc.), starch, paste (modified starch, methylcellulose, etc.) ), milk fat, powdered skim milk, sugars (sugar, etc.), salt, egg yolk, egg white, polysaccharides, flavors, oils, processed oils and fats (butter, margarine, etc.), emulsifiers, chocolate, food fruit ingredients (raisins, walnuts, etc.) ), thickeners, pH adjusters, pigments, water, yeast, baking powder, seasonings, acidulants, antioxidants, nutrients (vitamins, etc.), and the like.
- the water 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. good too.
- the water content can be 50% by mass or less, 40% by mass or less, or 30% by mass or less.
- the content can be 0.5 to 50% by mass, may be 1 to 40% by mass, and may be 2 to 30% by mass.
- the composition of the present invention is liquid, the total content of catechins and arabinoxylan in the composition may be 1% by mass or more, 2% by mass or more, or 5% by mass or more. , or 10% by mass or more.
- the total amount is usually 70% by mass or less, may be 50% by mass or less, may be 30% by mass or less, or may be 20% by mass or less.
- the total of each content can be 1 to 70% by mass, may be 2 to 50% by mass, may be 5 to 30% by mass, or may be 10 to 20% by mass.
- the composition of the present invention is in a liquid form, the remainder excluding catechins and arabinoxylan contains a liquid medium. (components coexisting in the extraction process, etc.).
- the composition of the present invention preferably contains water as a liquid medium, and in addition to water or instead of water, milk, alcohol, edible organic solvents such as edible oils and fats.
- the content of the liquid medium in the composition (liquid) of the present invention can be, for example, 60% by mass or more, can be 80% by mass or more, or can be 90% by mass or more. Further, the content can be 99.9% by mass or less, may be 99.5% by mass or less, or be 99.0% by mass or less. Furthermore, the content can be 60 to 99.9% by mass, may be 80 to 99.5% by mass, and may be 90 to 99.0% by mass.
- the preferred total amount of the catechin content and the arabinoxylan content in the composition is not particularly limited, and the above solid form and the preferred total amount in the case of the liquid form, it can be appropriately set in consideration of the blending of other components so as to obtain a desired semi-solid form.
- the total content of catechins and arabinoxylan in the semi-solid composition can be 1 to 70% by mass, preferably 2 to 50% by mass.
- the content of the liquid medium in the semi-solid composition can be, for example, 30 to 95% by mass, and may be 40 to 95% by mass.
- catechins means a compound represented by the chemical formula C 15 H 14 O 6 which is a polyoxy derivative of 3-oxyflavan and polyphenol compounds derived therefrom.
- Catechins used in the composition of the present invention are preferably non-polymer catechins.
- Non-polymer catechins include, for example, epigallocatechin, epicatechin, gallocatechin, free catechins such as catechins, and gallate-type catechins in which a gallate group is bound to these free catechins (epigallocatechin gallate, epi catechin gallate, gallocatechin gallate, catechin gallate, etc.) can be used.
- the composition of the present invention preferably contains one or more of epigallocatechin, epicatechin, gallocatechin, catechin, epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, and catechin gallate.
- the catechins contained in the composition of the present invention more preferably contain gallate-type catechins, since they are effective in reducing body fat.
- catechins examples include plants containing catechins such as tea, grapes, apples, soybeans, cherries, pears, and blackberries.
- teas rich in catechins are preferred.
- tea include green tea, oolong tea, black tea, white tea, yellow tea, and black tea, among which green tea rich in catechins is preferred.
- the term "processed product of catechins-containing plant” is a general term for crushed catechins-containing plant, slurry preparation of the crushed product, extract of the preparation, purified product of the extract, etc. be.
- the term “crushed catechins-containing plant” refers to crushed catechins-containing plant crushed to a desired size.
- the crushing method is not particularly limited as long as the catechin-containing plant can be crushed. For example, it may be chopped with a knife or cutter, or crushed with a mixer or food processor.
- the term "slurry preparation of a catechins-containing plant” refers to a slurry of the pulverized material of the catechins-containing plant (a state in which the pulverized material is dispersed in a liquid medium). or a slurry-like preparation prepared by crushing a catechin-containing plant in the presence of a liquid.
- extract in “extract of slurry preparation of catechins” (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 preparation (meaning that both the extract and the extraction residue are included).
- the catechin extract that can be used in the present invention may be liquid, powder, or paste. In the case of liquid or paste, a more concentrated one can also be used. Extraction method etc. are not particularly limited, for example, Japanese Patent Laid-Open No. 59-219384, Japanese Patent Laid-Open No. 4-20589, Japanese Patent Laid-Open No. 5-260907, Japanese Patent Laid-Open No. 5-306279, etc. are extracted. be able to.
- the term “purified catechin extract” is obtained by further purifying the catechins extract.
- separation means such as fractionation of fractions with high physiological activity by gel filtration, various types of chromatography, precision distillation, etc. can be used.
- the refined product may be liquid, powder, or paste. In the case of liquid or paste, a more concentrated one can also be used.
- Examples of processed products of catechin-containing plants that are preferably used in the present invention include catechin extracts and purified catechins that preferably contain tea catechins at a high mass ratio.
- Catechin extracts and purified catechins are also commercially available, for example, commercially available Lunafenon T-100 (manufactured by Kao Corporation), Polyphenon (manufactured by Tokyo Food Techno Co., Ltd.), Theafuran (manufactured by Itoen Co., Ltd.), Sanfenon. (manufactured by Taiyo Kagaku Co., Ltd.) and other catechin preparations can be used.
- the content of catechins in the processed product of the catechins-containing plant is preferably 10% by mass or more of the required amount from the viewpoint of further enhancing the physiological effects.
- the catechins used in the present invention are prepared by dissolving and diluting a sample with pure water, using a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), and using an octadecyl group-introduced liquid chromatograph packed column (L-column ODS, 4 0.6 mm ⁇ 250 mm, particle size 5 ⁇ m: manufactured by the Chemical Evaluation and Research Institute), and the column temperature is 35° C., and the gradient method can be used for measurement.
- Mobile phase A solution is a distilled aqueous solution containing 0.1 mol/L of acetic acid
- 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 ⁇ L
- the UV detector wavelength is It is carried out under the condition of 280 nm.
- the types and concentrations of catechins described in the attached component table can be referred to.
- the contents of catechins in Lunafenone T-100 used in this example were 36% by mass and 37.2% by mass.
- the content of catechins in the composition of the present invention may be, for example, 1% by mass or more, may be 2% by mass or more, or may be 5% by mass or more. 10% by mass or more, 20% by mass or more, or 40% by mass or more.
- 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, or may be 60% by mass. % or less.
- the content may be 1 to 70% by mass, may be 2 to 68% by mass, may be 5 to 66% by mass, may be 10 to 64% by mass, and may be 20 to 62% by mass.
- the content of catechins in the composition of the present invention can be, for example, 0.1% by mass or more, and may be 0.5% by mass or more. It may be 1% by mass or more, 2% by mass or more, or 5% by mass or more.
- 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.
- the content may be 0.1 to 50% by mass, may be 0.5 to 40% by mass, may be 1 to 30% by mass, may be 2 to 20% by mass, and may be 5 to 5% by mass. It is good also as 10 mass %.
- the lower limit is to ensure health functions such as body fat reduction
- the upper limit is the limit of bitterness and astringency preference.
- the content of catechins contained may be 0.1 to 70% by mass, may be 0.5 to 68% by mass, may be 1 to 66% by mass, may be 2 to 64% by mass, It may be 5 to 62% by mass.
- arabinose is a type of hemicellulose composed of a main chain composed of a xylose component and a side chain composed of an arabinose component bonded thereto.
- a composition obtained by blending arabinoxylan itself into a composition or blending a processed product of a plant containing arabinoxylan (arabinoxylan-containing plant) (processed product of an arabinoxylan-containing plant) into a composition containing arabinoxylan can be Arabinoxylan is generally contained in large amounts in coniferous trees and plants of the Poaceae family, and is contained particularly in the hulls of cereal grains.
- arabinoxylan-containing plants include wheat, barley, oats, rye, rice, barnyard millet, millet, corn, bamboo, and oats.
- arabinoxylan derived from wheat, barley or corn it is preferable to use arabinoxylan derived from bran of wheat, barley or corn, since the effect of suppressing the bitterness and astringency of the present invention is likely to be obtained.
- processed product of arabinoxylan-containing plant is a general term for crushed arabinoxylan-containing plant, slurry preparation of the crushed product, extract of the preparation, purified extract of the extract, and the like.
- crushed arabinoxylan-containing plant refers to a crushed product obtained by crushing the arabinoxylan-containing plant to a desired size. The crushing method is not particularly limited as long as the arabinoxylan-containing plant can be crushed.
- a portion containing a large amount of arabinoxylan, such as wheat bran is pulverized, and if necessary, the pulverized product can be processed by a conventional method and used as a pulverized product of the arabinoxylan-containing plant.
- the term "slurry preparation of an arabinoxylan-containing plant” refers to a slurry preparation prepared from the crushed arabinoxylan-containing plant, or a slurry prepared by crushing an arabinoxylan-containing plant in the presence of a liquid. preparation.
- extract of a slurry preparation of an arabinoxylan-containing plant means an extract and/or extraction residue obtained by solid-liquid separation of the slurry preparation.
- the arabinoxylan extract that can be used in the present invention may be liquid, powder, or paste. In the case of liquid or paste, a more concentrated one can also be used.
- the extraction method and the like are not particularly limited, and extraction can be performed according to a conventional method.
- purified arabinoxylan extract purified arabinoxylan extract
- purified arabinoxylan is obtained by further purifying the above arabinoxylan extract.
- separation means such as fractionation of highly active fractions by gel filtration, various types of chromatography, precision distillation, or the like can be used.
- the refined product may be liquid, powder, or paste. In the case of liquid or paste, a more concentrated one can also be used.
- the content of arabinoxylan in the processed 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 preferably 20% by mass or more, and more preferably 20% by mass or more. Moreover, the said content is 90 mass % or less normally.
- the content of arabinoxylan in the arabinoxylan-containing plant or its processed product can be determined, for example, by the method described in Examples.
- the processed products of arabinoxylan-containing plants that are preferably used in the present invention are commercially available as crushed products of arabinoxylan-containing plants such as whole grains and bran processed products, arabinoxylan extracts, and purified arabinoxylan products.
- 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.
- 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.
- the upper limit is preferably 1,000,000, more preferably 500,000, and more preferably 200,000.
- 300 to 500,000 is preferred, and 50,000 to 200,000 is more preferred.
- the ratio of arabinose and xylose, which constitute the arabinoxylan used in the present invention can be appropriately set within a range that does not impair the effects of the present invention.
- the ratio of arabinose to xylose is preferably 0.01:1 or more, more preferably 0.05:1 or more, and more preferably 0.1:1 or more on a mass basis.
- the upper limit thereof is preferably 10:1, more preferably 2:1, and more preferably 1.2:1.
- 0.01:1 to 10:1 is preferred, 0.05:1 to 2:1 is more preferred, and 0.1:1 to 1.2:1 is more preferred.
- the arabinoxylan used in the present invention may be formed by binding sugars other than these monosaccharides.
- Sugars other than arabinose and xylose that constitute arabinoxylan include glucose and galactose.
- the composition ratio of sugars other than arabinose and xylose constituting these arabinoxylans is preferably 10% by mass or less, more preferably 7% by mass or less, and 5% by mass, from the viewpoint of obtaining effective physiological activity. The following are more preferred.
- the content of arabinoxylan contained in the composition of the present invention is preferably 1% by mass or more from the viewpoint of effectively masking the bitterness and astringency derived from catechins. , 2% by mass or more, 5% by mass or more, 10% by mass or more, 20% by mass or more, or 40% by mass or more.
- the content is preferably 70% by mass or less, may be 68% by mass or less, may be 66% by mass or less, and may be 64% by mass or less. may be 62% by mass or less, and preferably 60% by mass or less.
- the content is preferably 1 to 70% by mass, may be 2 to 68% by mass, may be 5 to 66% by mass, may be 10 to 64% by mass, and may be 20 to 64% by mass. It may be 62% by mass, or 40 to 60% by mass.
- the content of arabinoxylan contained in the composition of the present invention should be 0.1% by mass or more from the viewpoint of effectively masking the bitterness and astringency derived from catechins. is preferably 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 5% by mass or more.
- the content is preferably 50% by mass or less, may be 40% by mass or less, may be 30% by mass or less, and may be 20% by mass or less from the viewpoint of reducing production costs and smoothness. , or 10% by mass or less. From the same viewpoint, the content is preferably 0.1 to 50% by mass, may be 0.5 to 40% by mass, may be 1 to 30% by mass, may be 2 to 20% by mass, and may be 5 It may be up to 10% by mass.
- the content of arabinoxylan contained in the composition of the present invention can be 0.1 to 70% by mass. 5 to 68% by mass, 1 to 66% by mass, 2 to 64% by mass, or 5 to 62% by mass.
- the ratio of the content of arabinoxylan to the content of catechins contained in the composition of the present invention is preferably 0.1 to 8.0. be.
- the value of the ratio is preferably 0.2 or more, more preferably 0.5 or more, and 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, and 3.0 or more. , preferably 3.5 or more, preferably 4.0 or more, preferably 4.5 or more, and preferably 5.0 or more.
- the value of the ratio is preferably 7.5 or less, more preferably 7.0 or less. Further, the value of the ratio is preferably 1.0 to 7.5, preferably 1.5 to 7.5, preferably 2.0 to 7.5, and 2.5 to It is also preferably 7.5, preferably 3.0 to 7.0, preferably 3.5 to 7.0, preferably 4.0 to 7.0, and 4.5. It is also preferably 5 to 7.0, more preferably 5.0 to 7.0.
- composition of the present invention contains catechins and arabinoxylan from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and the ratio of the content of the arabinoxylan to the content of the catechins is A catechin-containing composition having a ratio of 0.2 to 8.0 is preferred.
- the composition of the present invention contains catechins and arabinoxylan from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and the ratio of the content of the arabinoxylan to the content of the catechins is The 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 the arabinoxylan in the composition is 1 to 70% by mass. , preferably a catechin-containing composition.
- the composition of the present invention contains catechins and arabinoxylan from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and the ratio of the content of the arabinoxylan to the content of the catechins is The 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 catechin-containing composition.
- the method for producing the composition of the present invention is not particularly limited.
- the composition is a homogeneous mixture, it can be obtained by mixing catechins and arabinoxylan according to a conventional method.
- the order of mixing catechins and arabinoxylan is not particularly limited, and one may be added to the other, or both may be added simultaneously.
- an appropriate method such as stirring or shaking can be adopted.
- the composition of the present invention is in a solid form, it may be compression-molded or granulated by a known granulation method to obtain a desired shape. Alternatively, it may be prepared or manufactured by heating using a commercially available extruder or the like.
- a stirrer, a disperser, a high-pressure homogenizer, or the like may be used to prepare or produce a liquid or slurry state. It may be dried by a hot air dryer, spray drying, freeze drying, or the like. Alternatively, it may be tableted or compacted into a solid state.
- the method for producing a catechin-containing composition of the present invention (hereinafter also referred to as the production method of the present invention) is to allow catechins and arabinoxylan to coexist from the viewpoint of effectively masking the bitterness and astringency derived from catechins. wherein the ratio of the content of the arabinoxylan to the content of the catechins in the composition is 0.1 to 8.0 in mass ratio. preferable.
- the method for producing a catechin-containing composition of the present invention includes allowing catechins and arabinoxylan to coexist from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and containing the catechins in the composition. It is also preferable to provide a method for producing a catechin-containing composition, wherein the ratio of the arabinoxylan content to the amount is 0.2 to 8.0 in terms of mass ratio.
- the method for producing a catechin-containing composition of the present invention includes allowing catechins and arabinoxylan to coexist from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and containing the catechins in the composition.
- the value of the ratio of the content of the arabinoxylan to the amount is set to 0.2 to 8.0 by mass
- the content of the catechins in the composition is set to 0.1 to 2.4% by mass
- the composition It is also preferable to provide a method for producing a catechin-containing composition in which the content of the arabinoxylan in the product is 0.1 to 6.0% by mass.
- the method for producing a catechin-containing composition of the present invention includes allowing catechins and arabinoxylan to coexist from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and containing the catechins in the composition.
- the value of the ratio of the content of the arabinoxylan to the amount is set to 0.2 to 8.0 by mass
- the content of the catechins in the composition is set to 0.2 to 1.9% by mass
- the composition It is also preferable to provide a method for producing a catechin-containing composition in which the content of the arabinoxylan in the product is 0.2 to 5.0% by mass.
- the method for producing a catechin-containing composition of the present invention includes allowing catechins and arabinoxylan to coexist from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and containing the catechins in the composition.
- the value of the ratio of the content of the arabinoxylan to the amount is set to 0.2 to 8.0 by mass
- the content of the catechins in the composition is set to 0.3 to 1.7% by mass
- the composition It is also preferable to provide a method for producing a catechin-containing composition in which the content of the arabinoxylan in the product is 0.4 to 4.5% by mass.
- the composition of the present invention can be blended into various foods and beverages in order to obtain catechin-containing foods and beverages.
- food and drink There is no particular restriction on such food and drink. Examples include bread, baked goods, cakes, ice creams, cereals, croutons, noodles, chocolate, soft drinks, hot cakes, Japanese sweets with filling, soups, jelly-like foods, powder molded foods, feeds, feeds. etc.
- By adding the composition of the present invention to a food or drink it is possible to obtain a food or drink in which the bitterness and astringency derived from the catechins are effectively masked while containing the catechins.
- Bread includes, for example, bread such as white bread, sweet bread, special bread, and cooked bread containing catechins, and pizza containing catechins.
- Examples of bread include white bread, black bread, French bread, variety bread, and rolls (table rolls, buns, butter rolls, etc.).
- Sweet buns include, for example, jam buns, red bean buns, cream buns, raisin buns, melon buns, sweet rolls, and rich goods (croissants, brioches, Danish pastries, etc.).
- special bread include muffins.
- cooking bread include hot dogs and hamburgers.
- the bread of the present invention is preferably bread containing catechins.
- the content of ingredients in bread means the content of ingredients in the portion derived from the bread dough before baking.
- “Anpan” means the content of ingredients in the part excluding “An”, and in the case of hot dogs, it means the content of ingredients in the part excluding ingredients such as sausages sandwiched in bread. means. The same applies hereinafter.
- "baked confectionery” means biscuits, cookies, crackers, hard bread, pretzels, pies, cut bread, shortbread, etc. described in "Confectionery Encyclopedia", First Edition, October 30, 1981, page 204. do.
- biscuits, cookies, crackers, hard breads, pretzels, pies, cut breads stipulated in the Fair Competition Code of 1971, calorie bars, etc., which are nutritional supplements or baked confectionery considering nutritional balance. be.
- cake is obtained by adding a foaming agent for confectionery composed of leavening powder, meringue, fats and oils, etc. to the dough, stirring and kneading to incorporate air bubbles, and then baking.
- a foaming agent for confectionery composed of leavening powder, meringue, fats and oils, etc.
- a foaming agent for confectionery composed of leavening powder, meringue, fats and oils, etc.
- stirring and kneading to incorporate air bubbles, and then baking.
- cakes include confectionery such as steamed buns, donuts, hot cakes, dorayaki, and imagawa-yaki.
- ice cream has different definitions depending on the country, but in the present invention, “ice creams” include, for example, ice cream, ice milk, lacto ice, ice cream, sherbet, gelato, fruit juice and/or frozen fruit pulp, frozen It is a concept that includes all frozen solids such as yogurt containing fat and fruit juice, liquids containing catechins, and matcha flavored ice cream containing catechins. Fats that may be contained in the ice cream include cocoa-based raw materials such as cocoa butter, cocoa powder, cacao mass, chocolate dough, semi-chocolate dough, and edible oils and fats.
- Edible fats and oils include milk fat, shortening, margarine, olive oil, soybean oil, safflower oil, corn oil, sesame oil, sunflower oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, vegetable oils such as palm fractionated oil, Animal fats and oils such as lard and fish oil can be mentioned, and one or more of these can be used in combination.
- 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 complying with the "Fair Competition Code Concerning Labeling of Chocolates".
- various forms such as cup, stick, monaka, ice cream cone, etc. can be adopted.
- the content of catechins in food and 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% by mass or more. 0.4% by mass or more, more preferably 0.5% by mass or more, and still more preferably 0.6% by mass or more.
- the content 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 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 0.3% to 1.7% by mass. 4 to 1.3% by mass, more preferably 0.5 to 1.1% by mass, more preferably 0.6 to 0.9% by mass, the lower limit for ensuring health functions such as body fat reduction , the upper limit can be blended from the limit of bitterness and astringency preference.
- the content of arabinoxylan in the food and drink has a lower limit to ensure health functions such as body fat reduction, and an upper limit of bitterness and astringency.
- the limit of taste preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.4% by mass or more, more preferably 0.7% by mass or more, more preferably 0.9% by mass It can be blended so as to be at least 1.0% by mass, more preferably at least 1.0% by mass.
- the content 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, more preferably 3.0% by mass or less.
- 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, more preferably 0.7 4.0% by mass, more preferably 0.9 to 3.5% by mass, more preferably 1.0 to 3.0% by mass.
- the composition of the present invention is a value of the ratio of the content of arabinoxylan to the content of catechins contained in the food and drink (content of arabinoxylan / catechin).
- the lower limit is to ensure health functions such as body fat reduction
- the upper limit is preferably 0.1 or more, more preferably 0.5 or more, more preferably 0.5 or more, from the limit of bitterness and astringency preference.
- the ratio can be blended so as to be preferably 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 or less.
- the lower limit of the value of the ratio is to ensure health functions such as body fat reduction
- the upper limit is preferably 0.1 to 8.0, more preferably 0.5 to 8.0, from the limit of bitterness and astringency preference. , more preferably 1.0 to 7.5, more preferably 2.0 to 7.5, more preferably 3.0 to 7.5, more preferably 4.0 to 7.0, still more preferably 5. It can be blended so as to be 0 to 7.0.
- the food and drink of the present invention may contain other ingredients as appropriate, in addition to the above catechins and arabinoxylan, depending on the purpose.
- examples of such ingredients include water, acidulants, sweeteners, amino acids, proteins, vitamins, minerals, flavors, fruit juices, plant extracts, esters, pigments, milk ingredients, cocoa powder, seasonings, vegetable oils and fats, and antioxidants.
- One or two or more additives such as agents, preservatives, pH adjusters, quality stabilizers, thickeners and emulsifiers can be contained.
- the content of the additive can be appropriately set within a range that does not impair the object of the present invention.
- the content of the water can be appropriately set according to the form of the food and drink, for example, it can be 1% by mass or more, or 5% by mass or more. Well, it may be 10% by mass or more, or 20% by mass or more.
- the content can be 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, or 40% by mass. % or less, or 30% by mass or less.
- the content may be 1 to 90% by mass, may be 1 to 80% by mass, may be 5 to 70% by mass, may be 5 to 60% by mass, and may be 10 to 50% by mass. 10 to 40% by mass, or 20 to 30% by mass.
- the content when the food and drink of the present invention is bread, the content can be 15 to 50% by mass, and when the food and drink of the present invention is hot cakes, the content is 20 to 50% by mass. And when the food and drink of the present invention are baked goods, the content can be 1 to 30% by mass, and when the food and drink of the present invention are biscuits, the content is It can be 1 to 10% by mass, and when the food and drink of the present invention is a cake, the content can be 10 to 60% by mass, and when the food and drink of the present invention is a cereal food.
- the content can be 0 to 8% by mass, and when the food and drink of the present invention are croutons, the content can be 0 to 8% by mass, and the food and drink of the present invention In the case of noodles (dried noodles, raw noodles, boiled noodles), the content can be 5 to 80% by mass, and when the food and drink of the present invention is chocolate, the content is 0 to 10% by mass. can be
- the food or drink of the present invention is not limited to the form in which the composition of the present invention is blended. That is, the present invention provides a catechin-containing food or drink containing catechins and arabinoxylan. Therefore, the food or drink of the present invention can contain catechins and arabinoxylan independently of each other, or both can be mixed together. Furthermore, arabinoxylan may be added to the catechin-containing food and drink, and catechins may be added to the arabinoxylan-containing food and drink.
- catechins that can be blended include the above-mentioned catechin-containing plants and their processed products, and the blending amount and blending ratio of catechins and the blending ratio with arabinoxylan described above can be used.
- arabinoxylan that can be blended include the arabinoxylan-containing plants and their processed products, and the blending amount and blending ratio of arabinoxylan described above and the blending ratio with catechins can be used.
- the food and drink of the present invention contain catechins and arabinoxylan from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and the ratio of the content of the arabinoxylan to the content of the catechins in the food and drink. is preferably 0.1 to 8.0 in terms of mass ratio.
- the food and drink of the present invention contain catechins and arabinoxylan from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and the ratio of the content of the arabinoxylan to the content of the catechins in the food and drink. is preferably 0.2 to 8.0 in terms of mass ratio.
- the food and drink of the present invention contain catechins and arabinoxylan from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and the ratio of the content of the arabinoxylan to the content of the catechins in the food and drink. is 0.2 to 8.0 in mass ratio, the content of the catechins in the food and drink is 0.1 to 2.4% by mass, and the content of the arabinoxylan in the food and drink A catechin-containing food or drink with an amount of 0.1 to 6.0% by mass is preferred.
- the food and drink of the present invention contain catechins and arabinoxylan from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and the ratio of the content of the arabinoxylan to the content of the catechins in the food and drink. is 0.2 to 8.0 in mass ratio, the content of the catechins in the food and drink is 0.2 to 1.9% by mass, and the content of the arabinoxylan in the food and drink A catechin-containing food or drink with an amount of 0.2 to 5.0% by mass is preferred.
- the food and drink of the present invention contain catechins and arabinoxylan from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and the ratio of the content of the arabinoxylan to the content of the catechins in the food and drink. is 0.2 to 8.0 in mass ratio, the content of the catechins in the food and drink is 0.3 to 1.7% by mass, and the content of the arabinoxylan in the food and drink A catechin-containing food or drink with an amount of 0.4 to 4.5% by mass is preferred.
- the method for producing a catechin-containing food or drink of the present invention (hereinafter also referred to as the production method of the present invention) is based on the coexistence of catechins and arabinoxylan. and a method for producing a catechin-containing food or drink, wherein the ratio of the content of the arabinoxylan to the content of the catechin in the food or drink is 0.1 to 8.0 by mass. preferable.
- the method for producing a catechin-containing food or drink according to the present invention includes allowing catechins and arabinoxylan to coexist from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and containing the catechins in the food or drink. It is preferable that the method for producing a catechin-containing food or drink is such that the ratio of the arabinoxylan content to the amount is 0.2 to 8.0 in terms of mass ratio.
- the method for producing a catechin-containing food or drink according to the present invention includes allowing catechins and arabinoxylan to coexist from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and containing the catechins in the food or drink.
- the ratio of the content of the arabinoxylan to the amount of It is preferable that the method for producing a catechins-containing food or drink is such that the content of the arabinoxylan in the product is 0.1 to 6.0% by mass.
- the method for producing a catechin-containing food or drink according to the present invention includes allowing catechins and arabinoxylan to coexist from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and containing the catechins in the food or drink.
- the value of the ratio of the content of the arabinoxylan to the amount is set to 0.2 to 8.0 in mass ratio
- the content of the catechins in the food and drink is set to 0.2 to 1.9% by mass
- the food and drink It is preferable that the method for producing a catechins-containing food or drink is such that the content of the arabinoxylan in the product is 0.2 to 5.0% by mass.
- the method for producing a catechin-containing food or drink according to the present invention includes allowing catechins and arabinoxylan to coexist from the viewpoint of effectively masking the bitterness and astringency derived from catechins, and containing the catechins in the food or drink.
- the value of the ratio of the content of the arabinoxylan to the amount is set to 0.2 to 8.0 in terms of mass ratio
- the content of the catechins in the food and drink is set to 0.3 to 1.7% by mass
- the food and drink It is preferable that the method for producing a catechin-containing food or drink is such that the content of the arabinoxylan in the product is 0.4 to 4.5% by mass.
- a catechin bitterness and astringency inhibitor (hereinafter also referred to as the bitterness and astringency inhibitor of the present invention) containing arabinoxylan as an active ingredient.
- the amount of the bitterness and astringency inhibitor of the present invention blended into the composition or food or drink is 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 Amount, mass ratio) is preferably 0.1 or more, more preferably 0.2 or more, and more preferably 0.5 or more in terms of mass ratio. , 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, and 4.0 or more. , preferably 4.5 or more, and preferably 5.0 or more.
- the value of the ratio is preferably 8.0 or less in terms of mass ratio, more preferably 7.5 or less, and further preferably 7.0 or less. preferable.
- the lower limit of the value of the ratio is to ensure health functions such as body fat reduction, and the upper limit is preferably 0.1 to 8.0 from the limit of bitterness and astringency preferences, and 0.2 to 8. 0.0, preferably 0.5 to 8.0, preferably 0.8 to 8.0, and 1.0 to 8.0 It is also preferable to be 2.0 to 8.0, preferably 3.0 to 7.5, and 4.0 to 7.5 , preferably 4.5 to 7.0, and more preferably 5.0 to 7.0.
- the bitterness and astringency suppressor of the present invention when blended into a composition or food or drink, the content of catechins in the composition or food or drink is lower than the lower limit to ensure health functions such as reducing body fat.
- the upper limit 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, more preferably 0.4% by mass or more, from the limit of bitterness and astringency preference. is 0.5% by mass or more, more preferably 0.6% by mass or more.
- 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 1.1% by mass or less, and further Preferably, it is 0.9% by mass or less.
- 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, and 0.4 to 1.0% by mass. 3% by mass is more preferable, 0.5 to 1.1% by mass is more preferable, and 0.6 to 0.9% by mass is even more preferable.
- the bitterness and astringency suppressor of the present invention may contain catechins.
- the composition or food or drink can be made to contain desired amounts of catechins and arabinoxylan. Therefore, when the bitterness and astringency suppressant of the present invention contains catechins, the ratio of the content of arabinoxylan to the content of catechins in the bitterness and astringency suppressant is preferably within the range described above in terms of mass ratio. . Also, the content of catechins in the bitterness and astringency suppressor of the present invention is preferably within a range where the range of catechins content in the composition or food or drink described above can be realized.
- the content of arabinoxylan contained in the bitterness and astringency inhibitor of the present invention is preferably 1.0% by mass or more, and is preferably 2.0% by mass or more. more preferably 5.0% by mass or more, more preferably 10.0% by mass or more, more preferably 15.0% by mass or more, more preferably 18.0% by mass or more is more preferable.
- 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, and 88.0% by mass. or less, more preferably 85.0% by mass or less, and even more preferably 83.0% by mass or less.
- the content is preferably 1.0 to 99.0% by mass, more preferably 2.0 to 93.0% by mass, and 5.0 to 90.0% by mass. % by mass, more preferably 10.0 to 88.0% by mass, more preferably 15.0 to 85.0% by mass, more preferably 18.0 to 83.0% by mass is more preferable.
- the amount of the bitterness and astringency inhibitor of the present invention to be added to food and drink is such that the content of arabinoxylan in food and drink is preferably 0.1% by mass or more, and preferably 0.2% by mass.
- the blending amount is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, and 4.5% by mass or less. is more preferable, more preferably 4.0% by mass or less, more preferably 3.5% by mass or less, and further preferably 3.0% by mass or less preferable.
- the content is preferably 0.1 to 6.0% by mass, more preferably 0.2 to 5.0% by mass, and 0 .4 to 4.5% by mass, more preferably 0.7 to 4.0% by mass, more preferably 0.9 to 3.5% by mass more preferably 1.0 to 3.0% by mass.
- the bitterness and astringency inhibitor of the present invention can be blended with the above-described processed arabinoxylan-containing plant and catechin-containing plant as a source of arabinoxylan and catechins. That is, when the bitterness and astringency suppressor of the present invention contains components other than arabinoxylan and catechins, components derived from plants derived from arabinoxylan and catechins (components coexisting in the extraction process of catechins and arabinoxylan, etc.) are included.
- arabinoxylan and catechins may be wheat flour (strong flour, all-purpose flour, soft flour, durum flour, etc.), rice flour, corn flour, soybean flour, protein (wheat protein, soybean protein, etc.), starch, paste, if necessary.
- processed starch, methyl cellulose, etc. milk fat, powdered skim milk, saccharides (sugar, etc.), salt, egg yolk, egg white, polysaccharides, flavors, oils and fats, processed oils and fats (butter, margarine, etc.), emulsifiers, chocolate, food fruits Materials (raisins, walnuts, etc.), thickeners, pH adjusters, pigments, water, yeast, baking powder, seasonings, acidulants, antioxidants, nutrients (vitamins, etc.) and the like can be contained.
- the bitterness and astringency inhibitor of the present invention contains arabinoxylan as an active ingredient, and the content of the arabinoxylan in the bitterness and astringency inhibitor is 1.0 to 99.0. It is preferably a catechin bitterness and astringency suppressor, which is % by mass.
- the bitterness and astringency inhibitor of the present invention contains arabinoxylan as an active ingredient, and the content of the arabinoxylan in the bitterness and astringency inhibitor is 5.0 to 90.0. It is preferably a catechin bitterness and astringency suppressor, which is % by mass.
- the bitterness and astringency inhibitor of the present invention contains arabinoxylan as an active ingredient, and the content of the arabinoxylan in the bitterness and astringency inhibitor is 10.0 to 88.0. % by mass, and the ratio of the amount of arabinoxylan to the amount of catechins is preferably 0.1 to 8.0 in terms of mass ratio.
- the bitterness and astringency inhibitor of the present invention contains arabinoxylan as an active ingredient, and the content of the arabinoxylan in the bitterness and astringency inhibitor is 10.0 to 88.0. It is preferably 0% by mass and is a catechin bitterness/astringency suppressor that uses the ratio of the amount of arabinoxylan to the amount of catechins at a mass ratio of 0.2 to 8.0.
- 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), which comprises allowing catechins and arabinoxylan to coexist.
- the amount of catechins used, the amount of arabinoxylan used, the ratio of the amount of catechins used to the amount of arabinoxylan used, etc. in the method for suppressing bitterness and astringency of catechins of the present invention are described in the bitterness and astringency suppressor of the present invention. can be applied appropriately.
- the ratio of the amount of the arabinoxylan to the amount of the catechins is set to 0.1 to 8.0 in mass ratio. It is preferable that it is a method for suppressing the bitterness and astringency of catechins, which includes allowing catechins and arabinoxylan to coexist.
- the ratio of the amount of the arabinoxylan to the amount of the catechins is set to 0.2 to 8.0 in mass ratio. It is preferable that it is a method for suppressing the bitterness and astringency of catechins, which includes allowing catechins and arabinoxylan to coexist.
- the composition of the present invention is not limited to food and drink for humans, and can be blended into various feeds and feeds to obtain catechin-containing mixed feeds and feeds for non-humans.
- feeds and feeds There are no particular restrictions on such compound feeds and feeds. Examples include livestock and poultry such as bovines, deer, equids, boars, pigs and birds, and pets such as fish, canines, felines, and rodents.
- the present invention further discloses the following compositions, food and drink, methods, agents, and manufacturing methods.
- a catechin-containing composition containing catechins and arabinoxylan containing catechins and arabinoxylan.
- the ratio of the arabinoxylan content to the catechin content is preferably 0.1 or more, more preferably 0.2 or more, more preferably 0.5 or more, and more preferably 0.8 in mass ratio. more preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, more preferably 3.0 or more, more preferably 3.5 or more,
- the ratio of the arabinoxylan content to the catechin content is preferably 8.0 or less, more preferably 7.5 or less, and still more preferably 7.0 or less in terms of mass ratio; Or the catechin-containing composition according to ⁇ 2>.
- the ratio of the arabinoxylan content to the catechin content is preferably 0.1 to 8.0, more preferably 0.2 to 8.0, and more preferably 0.5 to 8 in mass ratio.
- the catechin-containing composition according to any one of ⁇ 1> to ⁇ 3>.
- the content of the catechins may be 1% by mass or more, may be 2% 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 catechin-containing composition according to any one of ⁇ 1> to ⁇ 4> which may be 40% by mass or more.
- 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 ⁇ 1> to ⁇ 5> which may be 60% by mass or less.
- the content of the catechins may be 1 to 70% by mass, may be 2 to 68% by mass, may be 5 to 66% by mass, may be 10 to 64% by mass, The catechin-containing composition according to any one of ⁇ 1> to ⁇ 6>, which may be 20 to 62% by mass or 40 to 60% by mass.
- the content of the catechins 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, The catechin-containing composition according to any one of ⁇ 1> to ⁇ 4>, which may be 5% by mass or more.
- the content of the catechins 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 content of the catechins may be 0.1 to 50% by mass, may be 0.5 to 40% by mass, may be 1 to 30% by mass, and may be 2 to 20% by mass.
- the content of the catechins may be 0.1 to 70% by mass, may be 0.5 to 68% by mass, may be 1 to 66% by mass, and may be 2 to 64% by mass.
- the content of the arabinoxylan may be 1% by mass or more, may be 2% 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 catechin-containing composition according to any one of ⁇ 1> to ⁇ 11> which may be 40% by mass or more.
- the content of the arabinoxylan 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 content of the arabinoxylan may be 1 to 70% by mass, may be 2 to 68% by mass, may be 5 to 66% by mass, may be 10 to 64% by mass, may be 20
- the catechin-containing composition according to any one of ⁇ 1> to ⁇ 13> which may be up to 62% by mass or 40 to 60% by mass.
- the content of the 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,
- the content of the 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 content of the arabinoxylan may be 0.1 to 50% by mass, may be 0.5 to 40% by mass, may be 1 to 30% by mass, and may be 2 to 20% by mass.
- the content of the arabinoxylan may be 0.1 to 70% by mass, may be 0.5 to 68% by mass, may be 1 to 66% by mass, and may be 2 to 64% by mass.
- the catechin-containing composition according to any one of ⁇ 1> to ⁇ 11>, ⁇ 13> and ⁇ 15> which may be 5 to 62% by mass.
- the non-polymer catechins are preferably tea catechins, more preferably at least selected from the group consisting of epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, catechin gallate, epigallocatechin, epicatechin, gallocatechin, and catechin.
- ⁇ 21> The above ⁇ 1> to ⁇ 20, wherein the arabinoxylan is preferably derived from at least one plant selected from the group consisting of wheat, barley, oats, rye, rice, barnyard millet, millet, corn, bamboo, and oats.
- ⁇ 22> The catechin-containing composition according to any one of ⁇ 1> to ⁇ 21>, wherein the arabinoxylan has a mass average molecular weight of preferably 300 or more, more preferably 10,000 or more, and still more preferably 50,000 or more. thing.
- the mass average molecular weight of the arabinoxylan is preferably 1,000,000 or less, more preferably 500,000 or less, and still more preferably 200,000 or less, according to any one of ⁇ 1> to ⁇ 22>.
- ⁇ 25> The catechins according to any one of ⁇ 1> to ⁇ 24>, 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.
- ⁇ 26> Any one of ⁇ 1> to ⁇ 25> above, 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 ratio of arabinose to xylose in said arabinoxylan is from 0.01:1 to 10:1, preferably from 0.05:1 to 2:1, more preferably from 0.1:1 to 1.2: 1, the composition containing catechins according to any one of ⁇ 1> to ⁇ 26>.
- the composition contains water, and the water content (water content) may be 0.5% by mass or more, may be 1% by mass or more, may be 2% by mass or more, and may be 2% by mass or more. > to the composition containing catechins according to any one of ⁇ 27>.
- the composition contains water, and the water content (water content) may be 50% by mass or less, may be 40% by mass or less, or may be 30% by mass or less.
- the composition contains water, and the water content (water content) may be 0.5 to 50% by mass, may be 1 to 40% by mass, or may be 2 to 30% by mass.
- ⁇ 31> The above ⁇ 1> to ⁇ 27>, wherein the composition contains water, and the water content may be 60% by mass or more, may be 80% by mass or more, or may be 90% by mass or more.
- ⁇ 32> The composition contains water, and the water content may be 99.9% by mass or less, may be 99.5% by mass or less, may be 99.0% by mass or less, and the ⁇ 1 > to the composition containing catechins according to any one of ⁇ 27> and ⁇ 31>.
- the composition contains water, and the water content may be 60 to 99.9% by mass, may be 80 to 99.5% by mass, and may be 90 to 99.0% by mass.
- ⁇ 34> The composition according to any one of ⁇ 1> to ⁇ 27>, wherein the composition contains water, and the water content can be 30 to 95% by mass, and may be 40 to 95% by mass.
- a catechin-containing composition. ⁇ 35> A catechin-containing food or drink containing the catechin-containing composition according to any one of ⁇ 1> to ⁇ 34>.
- the ratio of the arabinoxylan content to the catechin content is preferably 0.1 or more, more preferably 0.2 or more, and more preferably 0.5 in mass ratio. more preferably 0.8 or more, more preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, more preferably 3.0 or more,
- the ratio of the arabinoxylan content to the catechin content is preferably 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 in terms of mass ratio.
- the ratio of the arabinoxylan content to the catechin content is preferably 0.1 to 8.0, more preferably 0.2 to 8.0, in mass ratio, more preferably 0.5 to 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 ⁇ 7.5, more preferably 2.5 to 7.5, more preferably 3.0 to 7.5, more preferably 3.5 to 7.0, more preferably 4.0 to 7.0, more
- 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, and more preferably 0.4% by mass.
- the catechin-containing food or drink according to any one of ⁇ 35> to ⁇ 39> above which is at least 0.5% by mass, more preferably at least 0.6% by mass, and more preferably at least 0.6% by mass.
- 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.
- the catechin-containing food or drink according to any one of the above ⁇ 35> to ⁇ 40> which is 1.1% by mass or less, more preferably 0.9% by mass or less.
- 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%.
- the arabinoxylan content in the catechin-containing food or drink is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.4% by mass or more, and more preferably 0.7% by mass. % or more, more preferably 0.9% by mass or more, and still more preferably 1.0% by mass or more, according to any one of ⁇ 35> to ⁇ 42>.
- the arabinoxylan content in the catechin-containing food or drink 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, more preferably 3.5 mass % or less, and still more preferably 3.0 mass % or less, according to any one of ⁇ 35> to ⁇ 43>.
- the arabinoxylan content in the catechin-containing food or drink 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.
- ⁇ 35> to ⁇ 44> the catechin-containing food or drink according to any one of the above items.
- ⁇ 46> The catechin-containing food or drink according to any one of ⁇ 35> to ⁇ 45>, wherein the catechin is the catechin according to ⁇ 19> or ⁇ 20>.
- ⁇ 47> The catechin-containing food or drink according to any one of ⁇ 35> to ⁇ 46>, wherein the arabinoxylan is the arabinoxylan according to any one of ⁇ 21> to ⁇ 27>.
- the catechin-containing food or drink contains water, and the water content can be 1% by mass or more, 5% by mass or more, 10% by mass or more, or 20% by mass or more. Good, the catechin-containing food or drink according to any one of ⁇ 35> to ⁇ 47>.
- the catechin-containing food and drink contains water, and the water content can be 90% by mass or less, may be 80% by mass or less, may be 70% by mass or less, or may be 60% by mass or less.
- the catechin-containing food or drink according to any one of ⁇ 35> to ⁇ 48> which may be 50% by mass or less, 40% by mass or less, or 30% by mass or less.
- the catechin-containing food and drink contains water, and the water content can be 1 to 90% by mass, may be 1 to 80% by mass, may be 5 to 70% by mass, and may be 5 to 60% by mass.
- the catechins according to any one of ⁇ 35> to ⁇ 49>, which may be % by mass, may be 10 to 50% by mass, may be 10 to 40% by mass, or may be 20 to 30% by mass. Containing Food and Beverages.
- ⁇ 52> The method for producing a catechin-containing composition according to any one of ⁇ 1> to ⁇ 34>.
- ⁇ 53> A method for producing a catechin-containing composition, comprising allowing catechins and arabinoxylan to coexist.
- ⁇ 54> The method for producing the catechin-containing composition according to ⁇ 53>, wherein the catechin-containing composition is the catechin-containing composition according to any one of ⁇ 1> to ⁇ 34>.
- ⁇ 55> The method for producing a catechin-containing food or drink according to any one of ⁇ 35> to ⁇ 51>.
- ⁇ 56> A method for producing a catechin-containing food or drink according to ⁇ 55>, comprising a step of blending the catechin-containing composition according to any one of ⁇ 1> to ⁇ 34>.
- ⁇ 57> A method for producing a catechin-containing food or drink, comprising allowing catechins and arabinoxylan to coexist.
- ⁇ 58> The method for producing a catechin-containing food or drink according to ⁇ 57>, wherein the catechin-containing food or drink is the catechin-containing food or drink according to any one of ⁇ 35> to ⁇ 51>.
- a method for suppressing the bitterness and astringency of catechins comprising allowing catechins and arabinoxylan to coexist.
- the value of the ratio of the amount of the arabinoxylan to the amount of the catechins is preferably 0.1 or more, more preferably 0.2 or more, more preferably 0.5 or more, more preferably 0.8 or more in mass ratio, More preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, more preferably 3.0 or more, more preferably 3.5 or more, more preferably is 4.0 or more, more preferably 4.5 or more, and still more preferably 5.0.
- the ratio of the amount of arabinoxylan to the amount of catechins is preferably 0.1 to 8.0, more preferably 0.2 to 8.0, and more preferably 0.5 to 8.0 in mass ratio. , 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.
- ⁇ 65> An agent for suppressing bitterness and astringency of catechins containing arabinoxylan as an active ingredient.
- the content of arabinoxylan in the bitterness and astringency suppressor is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, more preferably 5.0% by mass or more, and more preferably 10.0% by mass.
- the content of arabinoxylan in the bitterness and astringency suppressor is preferably 99.0% by mass or less, preferably 93.0% by mass or less, more preferably 90.0% by mass or less, and more preferably 88.0% by mass or less. , More preferably 85.0% by mass or less, still more preferably 83.0% by mass or less, the bitterness suppressant according to ⁇ 65> or ⁇ 66>.
- the content of arabinoxylan in the bitterness and astringency suppressor is preferably 1.0 to 99.0% by mass, more preferably 2.0 to 93.0% by mass, and more preferably 5.0 to 90.0% by mass.
- the value of the ratio of the amount of arabinoxylan to the amount of catechins is preferably 0.1 or more, more preferably 0.2 or more, more preferably 0.5 or more, more preferably 0.8 or more, and more Preferably 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 value of the ratio of the amount of arabinoxylan to the amount of catechins is preferably 0.1 to 8.0, more preferably 0.2 to 8.0, more preferably 0.5 to 8.0, more preferably 0.5 to 8.0, more preferably preferably 0.8 to 8.0, more preferably 1.0 to 8.0, more preferably 2.0 to 7.5, more preferably 3.0 to 7.5, more preferably 4.0 to 7.0, more preferably 4.0 to 7.0, more preferably 4.5 to 7.0, more preferably 5.0 to 7.0, the above ⁇ 65> to ⁇ 70>
- the bitterness and astringency inhibitor for catechins according to any one of the above.
- ⁇ 72> The bitter and astringent suppressant of catechins according to any one of ⁇ 65> to ⁇ 71>, wherein the catechins are the catechins according to ⁇ 19> or ⁇ 20>.
- ⁇ 73> The bitterness and astringency inhibitor of catechins according to any one of ⁇ 65> to ⁇ 72>, wherein the arabinoxylan is the arabinoxylan according to any one of ⁇ 21> to ⁇ 27>.
- the value of the ratio of the amount of the arabinoxylan to the amount of the catechins is preferably 0.1 or more, more preferably 0.2 or more, more preferably 0.5 or more, more preferably 0.8 or more in mass ratio, More preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, more preferably 3.0 or more, more preferably 3.5 or more, more preferably is 4.0 or more, more preferably 4.5 or more, and still more preferably 5.0.
- the value of the ratio of the amount of the arabinoxylan to the amount of the catechins is preferably 8.0 or less, more preferably 7.5 or less, and still more preferably 7.0 or less in mass ratio, ⁇ 74 > or use according to ⁇ 75>.
- the ratio of the amount of arabinoxylan to the amount of catechins is preferably 0.1 to 8.0, more preferably 0.2 to 8.0, and more preferably 0.5 to 8.0 in mass ratio. , 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.
- the content of arabinoxylan in the roasted wheat bran (trade name: domestic wheat bran (roasted type), manufactured by Hoshino Bussan Co., Ltd.) and whole wheat flour (trade name: whole wheat flour, manufactured by Nippon Flour Mills Co., Ltd.) used in this example is Determined by the following method.
- ⁇ LC analysis conditions> Preparation of mobile phase- 100 mL of a 1 mol/L sodium hydroxide aqueous solution and 900 mL of ultrapure water were thoroughly mixed and degassed to obtain a mobile phase.
- the contents of arabinoxylan in the roasted wheat bran and whole grain used in this example were 19.1% by mass and 2.0% by mass, respectively.
- Examples 1 and 2 Hobart Mixer N50 MIXER manufactured by Hobart Co., butter (salt-free) (product name: Hokkaido Yotsuba butter, salt-free, manufactured by Yotsuba Milk Industry Co., Ltd.) 17.5 g, sugar (product name: refined white sugar ST, Dainippon Meiji Sugar Co., Ltd.) (manufactured by Co., Ltd.) was weighed and added, mixed at low speed for 30 seconds, and then mixed at medium speed for 6 minutes.
- butter (salt-free) product name: Hokkaido Yotsuba butter, salt-free, manufactured by Yotsuba Milk Industry Co., Ltd.
- sugar product name: refined white sugar ST, Dainippon Meiji Sugar Co., Ltd.
- the dough obtained above was packed in a circular ( ⁇ 38) baking mold so that each piece weighed about 10 g, and was placed on a baking sheet covered with release paper and baked under the following baking conditions.
- - Firing conditions - Firing temperature: top heat 170°C / bottom heat 170°C Baking time: 7 minutes The following test was performed using the biscuits that had been baked at room temperature for one day.
- Examples 3 to 7 Biscuits of Examples 3 to 7 were obtained in the same manner as in Examples 1 and 2 above, except that 1.25 to 25 g of the above-mentioned roasted wheat bran was used instead of the eclipse arabinoxylan.
- Example 8 A biscuit of Example 8 was obtained in the same manner as in Examples 1 and 2 above, except that 25 g of the whole wheat flour described above was used instead of the soft flour and eclipse 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 raw material blending amounts shown in Table 2 were used.
- Examples 9 to 14 Camellia (strong flour, Nisshin Seifun Co., Ltd.) 250 g, Lunafenon T-100 9 g, butter 10 g, sugar (white sugar) 17 g, salt 2.5 g, water 200 g, dry yeast (product name: Super Camellia Dry Yeast, Nisshin) Foods Co., Ltd.) and 5.0 to 76.6 g of roasted wheat bran were weighed.
- a home bakery SD-MDX102 manufactured by Panasonic Corporation was used.
- the menu 1 firing program was used and formulated with an all-in mix.
- the bread dough obtained by absorbing water, 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 breads (breads) of Examples 9 to 14.
- Example 15 Bread of Example 15 was obtained in the same manner as in Examples 9 to 14 above, except that 3.75 g of eclipse arabinoxylan was used instead of the roasted wheat bran.
- Hot cake dough was prepared according to the raw material blending amounts shown in Table 4, and hot cakes of Example 16 and Comparative Example 3 were obtained. Specific procedures are shown below.
- Example 16 20 g of sugar (superfine sugar), 1 g of salt, and 5 g of Marish Super (trade name, manufactured by Kao Corporation) were dispersed by stirring at medium speed for 2 minutes using Hobart Mixer N50 MIXER (manufactured by Hobart Corporation). 45 g of eggs were added to the dispersion and stirred at low speed for 2 minutes. There, 100 g of Violet (soft flour, manufactured by Nisshin Flour Milling Co., Ltd.), 13.62 g of roasted wheat bran (Example 16), 3.6 g of Lunafenon T-100 (trade name, manufactured by Kao Corporation), and 4.5 g of baking powder. was added and stirred at low speed for 20 seconds.
- Violet soft flour, manufactured by Nisshin Flour Milling Co., Ltd.
- roasted wheat bran Example 16
- 3.6 g of Lunafenon T-100 trade name, manufactured by Kao Corporation
- Comparative Example 3 A hot cake of Comparative Example 3 was obtained in the same manner as in Example 16 above, except that the raw material blending amounts shown in Table 4 were used.
- Examples 19 and 20 Catechin (trade name: Lunafenon T-100, manufactured by Kao Corporation, catechin content: 37.2% by mass) 0.144 g, calcium stearate (trade name: calcium stearate, manufactured by Taihei Kagaku Sangyo Co., Ltd.) 0.017 g, silicon dioxide (trade name: CARPLEX FPS-500, manufactured by DSL.
- Catechin trade name: Lunafenon T-100, manufactured by Kao Corporation, catechin content: 37.2% by mass
- calcium stearate trade name: calcium stearate, manufactured by Taihei Kagaku Sangyo Co., Ltd.
- silicon dioxide trade name: CARPLEX FPS-500, manufactured by DSL.
- Comparative Example 5 A tablet composition of Comparative Example 5 was obtained in the same manner as in Examples 19 and 20, except that the raw material blending amounts shown in Table 6 were used.
- ⁇ Evaluation of feeding rate> As test fish, 8-month-old zebrafish (strain: RW200708A, male) were used. Five zebrafish were placed in a zebrafish cage (model number: MS-80, manufactured by Meito Suien Co., Ltd.) and raised at 28°C. The feed was administered twice a day at fixed times (8:00 am to 9:00 am and 4:00 pm to 5:00 pm) at a dose of 0.025 g/1 gauge. The time taken until the animals were fed was measured. In addition, as a control experiment, when only Otohime (Lunafenon T-100, gluten-free feed) was administered, the time required for the entire diet to be consumed was measured. The time taken to eat all the food was measured by visual observation. Fig. 1 summarizes the time required for feeding when fed for 5 days (10 times in total), and the results are shown in Fig. 1 . In any of the feeding tests, no food remained on the bottom of the cage without being eaten until the start of the next feeding.
- the ratio of the time required until all the food was consumed was the same when the feed containing no catechins (feed 1) was fed and when Otohime was fed. That is, of the 10 feedings in total, 5 were all fed within 2 minutes, 2 were all fed within 2 minutes and within 3 minutes, and 2 were all fed within 3 minutes. The number of times that all food was ingested within 5 minutes was 3 times. Also, when the feed (feed 2) containing 1.86% by mass of catechins was fed, the results were similar to those when feed 1 and otohime were fed. 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 time required for the entire diet to be ingested increased.
- Figures 2 and 3 show the average value and standard deviation of the ratio of food intake to the food when fed for 5 days (9 times in total). In any of the feeding tests, no food remained on the bottom of the cage without being eaten until the start of the next feeding. In addition, the results of FIGS. 2 and 3 were tested using IBM's SPSS (IBM Corp., Armonk, NY). Significant differences between groups were analyzed by TurkeyHSD test after one-way ANOVA. In Figures 2 and 3, "***" in the graph indicates that there is a significant difference.
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Abstract
Description
抗酸化作用が生物の健康維持に有効であることは広く知られている。例えば養殖魚においても、抗酸化作用を有するカテキンの摂取により、血合いの色調低下の抑制、身質の改善、臭みの除去など、養殖魚の品質や付加価値を向上させることが期待されている。
また本発明は、カテキン類とアラビノキシランとを含有するカテキン類含有飲食品を提供するものである。
また本発明は、カテキン類とアラビノキシランとを共存させることを含む、カテキン類の苦渋味抑制方法を提供するものである。
また本発明は、アラビノキシランを有効成分とする、カテキン類の苦渋味抑制剤を提供するものである。
さらに本発明は、カテキン類含有組成物及びカテキン類含有飲食品の製造において、アラビノキシランを配合することを含む、カテキン類含有組成物及びカテキン類含有飲食品の製造方法を提供するものである。
また、本発明のカテキン類含有飲食品は、カテキン類由来の苦渋味が効果的にマスキングされた飲食品である。
また、本発明のカテキン類の苦渋味抑制方法によれば、カテキン類由来の苦渋味を効果的に抑制することができる。
また、本発明のカテキン類の苦渋味抑制剤は、カテキン類由来の苦渋味を効果的に抑制することができる。
さらに、本発明のカテキン類含有組成物及びカテキン類含有飲食品の製造方法によれば、カテキン類由来の苦渋味が効果的にマスキングされた組成物及び飲食品を得ることができる。
また、本発明の組成物が液状である場合、媒体(基質)としては水、牛乳、スープ、乳化物、クリーム、ゼリー、乳清ドリンク、清涼飲料水、ヨーグルト等が挙げられる。本発明の組成物が液状の場合、各成分は媒体中に溶解してもよいし、分散していてもよい。本発明の組成物が液状の場合、そのpH(20℃)は、好ましくは2.0~8.0、より好ましくは2.5~7.0、より好ましくは2.6~6.5、より好ましくは3.0~5.5、さらに好ましくは3.0~5.0である。
例えば、本発明の組成物が固形状である場合、組成物中のカテキン類の含有量とアラビノキシランの含有量は合計で5質量%以上とすることができ、10質量%以上としてもよく、20質量%以上としてもよく、40質量%以上としてもよく、60質量%以上としてもよい。上記合計量は、通常は90質量%以下であり、85質量%以下としてもよく、80質量%以下としてもよい。また、当該各含有量の合計は、5~90質量%とすることができ、10~90質量%としてもよく、20~85質量%としてもよく、40~85質量%としてもよく、60~80質量%としてもよい。本発明の組成物が固形状である場合において、カテキン類とアラビノキシランとを除いた残部には、カテキン類やアラビノキシランが由来する植物等由来の成分(カテキン類やアラビノキシランの抽出工程などで共存する成分)が含まれ得る。また、当該残部は、小麦粉(強力粉、中力粉、薄力粉、デュラム粉など)、コメ粉、トウモロコシ粉、大豆粉、蛋白(小麦蛋白、大豆蛋白など)、澱粉、糊料(加工澱粉、メチルセルロースなど)、乳脂肪、脱脂粉乳、糖類(砂糖など)、塩、卵黄、卵白、多糖類、香料、油脂類、加工油脂類(バター、マーガリンなど)、乳化剤、チョコレート、食品果実素材(レーズン、くるみなど)、増粘剤、pH調整剤、色素、水、酵母、ベーキングパウダー、調味料、酸味料、酸化防止剤、栄養素(ビタミン類など)などを含有することができる。本発明の組成物が固形状であって、かつ水を含む場合、組成物の含水率は、0.5質量%以上とすることができ、1質量%以上としてもよく、2質量%以上としてもよい。また当該含水率は、50質量%以下とすることができ、40質量%以下としてもよく、30質量%以下としてもよい。さらに当該含有量は、0.5~50質量%とすることができ、1~40質量%としてもよく、2~30質量%としてもよい。
また、本発明の組成物が液状である場合、組成物中のカテキン類の含有量とアラビノキシランの含有量は合計で1質量%以上としてもよく、2質量%以上としてもよく、5質量%以上としてもよく、10質量%以上としてもよい。上記合計量は、通常は70質量%以下であり、50質量%以下としてもよく、30質量%以下としてもよく、20質量%以下としてもよい。また、当該各含有量の合計は、1~70質量%とすることができ、2~50質量%としてもよく、5~30質量%としてもよく、10~20質量%としてもよい。本発明の組成物が液状である場合において、カテキン類とアラビノキシランとを除いた残部には液媒体が含まれ、その他にも、カテキン類やアラビノキシランが由来する植物等由来の成分(カテキン類やアラビノキシランの抽出工程などで共存する成分)が含まれ得る。また、牛乳、砂糖、蛋白(小麦蛋白、大豆蛋白など)、澱粉、糊料(加工澱粉、メチルセルロースなど)、乳脂肪、脱脂粉乳、澱粉、糊料(加工澱粉、メチルセルロースなど)、乳脂肪、脱脂粉乳、果汁、デキストリン、多糖類、香料、乳化剤、増粘剤、pH調整剤、色素、調味料、酸味料、酸化防止剤、栄養素(ビタミン類など)、などを含有することができる。本発明の組成物が液状である場合、当該組成物は液媒体として水を含むことが好ましく、また、水に加えて、あるいは水に代えて牛乳や、アルコール、食用油脂などの可食性有機溶媒を含んでもよい。本発明の組成物(液状)中の液媒体の含有量は、例えば60質量%以上とすることができ、80質量%以上としてもよく、90質量%以上としてもよい。また当該含有量は、99.9質量%以下とすることができ、99.5質量%以下としてもよく、99.0質量%以下としてもよい。さらに当該含有量は、60~99.9質量%とすることができ、80~99.5質量%としてもよく、90~99.0質量%としてもよい。
また、本発明の組成物が半固形状(例えばゲル状やスラリー状)の場合、組成物中のカテキン類の含有量とアラビノキシランの含有量の好ましい合計量は特に制限されず、上記の固形状の場合の好ましい合計量や、上記の液状の場合の好ましい合計量の範囲から、所望の半固形状となるように他の成分の配合も考慮して適宜に設定することができる。例えば、半固形状組成物中のカテキン類の含有量とアラビノキシランの含有量の合計を、1~70質量%とすることができ、2~50質量%とすることも好ましい。また、半固形状組成物が上述した液媒体を含む場合、半固形状組成物中の液媒体の含有量は、例えば30~95質量%とすることができ、40~95質量%としてもよい。
本発明の組成物に用いるカテキン類は、非重合体カテキン類が好ましい。非重合体カテキン類としては、例えば、エピガロカテキン、エピカテキン、ガロカテキン、カテキンなどの遊離型カテキン類や、これら遊離型カテキン類にガレート基が結合したガレート型カテキン類(エピガロカテキンガレート、エピカテキンガレート、ガロカテキンガレート、カテキンガレートなど)を用いることができる。本発明の組成物は、エピガロカテキン、エピカテキン、ガロカテキン、カテキン、エピガロカテキンガレート、エピカテキンガレート、ガロカテキンガレート、及びカテキンガレートの1種又は2種以上を含むことが好ましい。
本発明の組成物に含まれるカテキン類は、体脂肪を低減する効果が得られることから、ガレート型カテキン類を含むものであることがより好ましい。
上記カテキン類含有植物としては、例えば茶、ブドウ、リンゴ、大豆、さくらんぼ、梨、ブラックベリー等のカテキン類を含有する植物が挙げられ、これらのうち、カテキン類の含有量が豊富な茶が好ましい。茶としては、例えば緑茶、烏龍茶、紅茶、白茶、黄茶、黒茶等が挙げられ、これらのうちカテキン類の含有量が豊富な緑茶が好ましい。また、緑茶を用いる場合は、精製によるカテキン類の減少が少ない茶葉を使用することが好ましい。
本明細書において「カテキン類含有植物の破砕物」とは、上記カテキン類含有植物を所望のサイズまで破砕した破砕物である。破砕方法としては、カテキン類含有植物が破砕できれば特に制限されず、例えば、ナイフやカッター等でみじん切りにしても良いし、ミキサーやフードプロセッサーなどを用いて破砕しても良い。
本明細書において「カテキン類含有植物のスラリー状調製物」(カテキン類スラリー状調製物)とは、上記カテキン類含有植物の破砕物をスラリー状(液体媒体中に粉砕物を分散させた状態)に調製した調製物、又はカテキン類含有植物を液体の存在下で破砕して調製したスラリー状調製物である。
本明細書において「カテキン類スラリー状調製物の抽出物」(カテキン類抽出物)における「抽出物」とは、通常よりも広義の意味に用いている。すなわち、カテキン抽出物とは、上記スラリー状調製物を固液分離して得られた抽出液及び/又は抽出残渣を意味する(抽出物と抽出残渣の両方を包含する意味である)。本発明に用い得るカテキン類抽出物とは、液状、粉末状、ペースト状のいずれであってもよい。液状やペースト状の場合、さらに濃縮したものを用いることもできる。抽出方法等は特に制限されず、例えば、特開昭59-219384号公報、特開平4-20589号公報、特開平5-260907号公報、特開平5-306279号公報等を参照して抽出することができる。
本明細書において「カテキン類抽出物の精製物」(カテキン類精製物)とは、上記カテキン類抽出物をさらに精製したものである。精製方法としては、例えばゲル濾過、各種クロマトグラフィー、精密蒸留等により、生理活性の高い画分を分画する等の分離手段を取ることができる。また、当該精製物は液状、粉末状、ペースト状のいずれであってもよい。液状やペースト状の場合、さらに濃縮したものを用いることもできる。
また、市販のカテキン製剤を用いる場合は、付属の成分表等に記載のカテキン類の種類及び濃度を参照することができる。
また、本発明の組成物が液状である場合、本発明の組成物中のカテキン類の含有量は、例えば0.1質量%以上とすることができ、0.5質量%以上としてもよく、1質量%以上としてもよく、2質量%以上としてもよく、5質量%以上としてもよい。また、当該含有量は、通常は50質量%以下であり、40質量%以下でもよく、30質量%以下としてもよく、20質量%以下としてもよく、10質量%以下としてもよい。また当該含有量は、0.1~50質量%とすることができ、0.5~40質量%としてもよく、1~30質量%としてもよく、2~20質量%としてもよく、5~10質量%としてもよい。
アラビノキシランは一般的に、針葉樹やイネ(Poaceae)科の植物に多く含まれ、特に穀物の外皮に多く含まれる。アラビノキシラン含有植物としては、例えば小麦、大麦、エン麦、ライ麦、米、ヒエ、アワ、トウモロコシ、タケ、オーツ麦等が挙げられる。中でも、小麦や大麦、トウモロコシ由来のアラビノキシランを用いることが好ましく、本発明の苦渋味抑制効果が得られやすい小麦や大麦、トウモロコシのふすま由来のアラビノキシランを用いることがさらに好ましい。
本明細書において「アラビノキシラン含有植物の破砕物」とは、上記アラビノキシラン含有植物を所望のサイズまで破砕した破砕物である。破砕方法としては、アラビノキシラン含有植物が破砕できれば特に制限されず、例えば、ナイフ等でみじん切りにしても良いし、ミキサーやフードプロセッサーなどを用いて破砕しても良い。また、例えばアラビノキシラン含有植物のうち、ふすまなどのアラビノキシランを多く含有する部分を粉砕し、この粉砕物を必要により常法により加工し、アラビノキシラン含有植物の破砕物として用いることもできる。
本明細書において「アラビノキシラン含有植物のスラリー状調製物」とは、上記アラビノキシラン含有植物の破砕物をスラリー状に調製した調製物、又はアラビノキシラン含有植物を液体の存在下で破砕して調製したスラリー状調製物である。
本明細書において「アラビノキシラン含有植物のスラリー状調製物の抽出物」(アラビノキシラン抽出物)とは、上記スラリー状調製物を固液分離して得られた抽出液及び/又は抽出残渣を意味する。本発明に用い得るアラビノキシラン抽出物とは、液状、粉末状、ペースト状のいずれであってもよい。液状やペースト状の場合、さらに濃縮したものを用いることもできる。抽出方法等は特に制限されず、常法に従い抽出することができる。
本明細書において「アラビノキシラン抽出物の精製物」(アラビノキシラン精製物)とは、上記アラビノキシラン抽出物をさらに精製したものである。精製方法としては、例えばゲル濾過、各種クロマトグラフィー、精密蒸留等により活性の高い画分を分画する等の分離手段を取ることができる。また、当該精製物は液状、粉末状、ペースト状のいずれであってもよい。液状やペースト状の場合、さらに濃縮したものを用いることもできる。
アラビノキシラン含有植物又はその処理物中のアラビノキシランの含有量は、例えば実施例に記載の方法等によって決定することができる。
また、本発明で用いるアラビノキシランを構成するアラビノースとキシロースとの比についても、本発明の効果を損なわない範囲で、適宜設定することができる。例えば、キシロースに対するアラビノースの比(Ara:Xyl比)は、質量基準で、0.01:1以上が好ましく、0.05:1以上がより好ましく、0.1:1以上がより好ましい。またその上限値は、10:1が好ましく、2:1がより好ましく、1.2:1がより好ましい。あるいは、0.01:1~10:1が好ましく、0.05:1~2:1がより好ましく、0.1:1~1.2:1がより好ましい。
なお、本発明で用いるアラビノキシランは、アラビノース及びキシロースに加えて、これらの単糖以外の糖が結合して構成されていてもよい。アラビノキシランを構成するアラビノース及びキシロース以外の糖としては、グルコース、ガラクトースなどが挙げられる。また、アラビノキシランにおける、これらのアラビノキシランを構成するアラビノース及びキシロース以外の糖の組成比は、効果的な生理活性を得る観点から、10質量%以下が好ましく、7質量%以下がより好ましく、5質量%以下がより好ましい。
また本発明の組成物が液状である場合、本発明の組成物に含まれるアラビノキシランの含有量は、カテキン類由来の苦渋味を効果的にマスキングする観点から、0.1質量%以上であることが好ましく、0.5質量%以上としてもよく、1質量%以上としてもよく、2質量%以上としてもよく、5質量%以上としてもよい。また、当該含有量は、生産コストの低減、及び喉ごしの観点から、50質量%以下であることが好ましく、40質量%以下としてもよく、30質量%以下としてもよく、20質量%以下としてもよく、10質量%以下としてもよい。また同様の観点から、当該含有量は0.1~50質量%が好ましく、0.5~40質量%としてもよく、1~30質量%としてもよく、2~20質量%としてもよく、5~10質量%としてもよい。
なお、本発明において、パン(発酵させたパン生地を焼成して得られるパン)中の成分含有量の規定については、焼成前のパン生地に由来する部分における成分含有量を意味する。例えば、上記の「あんパン」であれば、「あん」を除いた部分における成分含有量を意味し、ホットドックであれば、パンに挟み込むソーセージ等の具材を除いた部分における成分含有量を意味する。以下同様である。
204頁に記載のビスケット、クッキー、クラッカー、乾パン、プレッツェル、パイ、カ
ットパン、ショートブレッド等を意味する。好ましくは、昭和46年の公正競争規約に定
められたビスケット、クッキー、クラッカー、乾パン、プレッツェル、パイ、カットパン
や、栄養補助食品としての、あるいは栄養バランスを考慮した焼き菓子であるカロリーバ
ー等である。
アイスクリームに含まれていてもよい脂肪としては、カカオバター、ココアパウダー、カカオマス、チョコレート生地、準チョコレート生地などのカカオ系原料、食用油脂が挙げられる。食用油脂としては、乳脂肪、ショートニング、マーガリン、オリーブ油、大豆油、サフラワー油、コーン油、ごま油、ひまわり油、菜種油、ヤシ油、パーム油、パーム核油、パーム分別油などの植物性油脂、ラード、魚油などの動物性油脂などが挙げられ、これらの1種又は2種以上を併用することができる。乳脂肪としては、乳脂肪を含む、牛乳、全粉乳、練乳、チーズ、バター、生クリーム、ヨーグルトなどを使用することができる。チョコレート生地、準チョコレート生地は、「チョコレート類の表示に関する公正競争規約」に従うチョコレート生地および準チョコレート生地を含む。
また、形態については、カップ、スティック、最中、アイスクリームコーンなどのさまざまな形を採り得る。
また、上記飲食品に本発明の組成物を配合する場合、本発明の組成物は、飲食品中のアラビノキシランの含有量は、下限は体脂肪低減などの健康機能確保のため、上限は苦渋味嗜好の限界から、好ましくは0.1質量%以上、より好ましくは0.2質量%以上、より好ましくは0.4質量%以上、より好ましくは0.7質量%以上、より好ましくは0.9質量%以上、さらに好ましくは1.0質量%以上となるように配合することができる。また、当該含有量が好ましくは6.0質量%以下、より好ましくは5.0質量%以下、より好ましくは4.5質量%以下、より好ましくは4.0質量%以下、より好ましくは3.5質量%以下、さらに好ましくは3.0質量%以下となるように配合することができる。また、当該含有量が好ましくは0.1~6.0質量%、より好ましくは0.2~5.0質量%、より好ましくは0.4~4.5質量%、より好ましくは0.7~4.0質量%、より好ましくは0.9~3.5質量%、さらに好ましくは1.0~3.0質量%となるように配合することができる。
本発明の飲食品が水を含有する場合、上記水の含有量は、飲食品の形態に応じて適宜設定することができ、例えば1質量%以上とすることもでき、5質量%以上としてもよく、10質量%以上としてもよく、20質量%以上としてもよい。また、当該含有量は90質量%以下とすることができ、80質量%以下としてもよく、70質量%以下としてもよく、60質量%以下としてもよく、50質量%以下としてもよく、40質量%以下としてもよく、30質量%以下としてもよい。また、当該含有量は1~90質量%とすることもでき、1~80質量%としてもよく、5~70質量%としてもよく、5~60質量%としてもよく、10~50質量%としてもよく、10~40質量%としてもよく、20~30質量%としてもよい。
例えば、本発明の飲食品がパンである場合、当該含有量を15~50質量%とすることができ、また本発明の飲食品がホットケーキである場合、当該含有量を20~50質量%とすることができ、また本発明の飲食品が焼き菓子である場合、当該含有量を1~30質量%とすることができ、また本発明の飲食品がビスケットである場合、当該含有量を1~10質量%とすることができ、また本発明の飲食品がケーキである場合、当該含有量を10~60質量%とすることができ、また本発明の飲食品がシリアル食品である場合、当該含有量を0~8質量%とすることができ、また本発明の飲食品がクルトンである場合、当該含有量を0~8質量%とすることができ、また本発明の飲食品が麺(乾麺、生麺、茹で麺)である場合、当該含有量を5~80質量%とすることができ、また本発明の飲食品がチョコレートである場合、当該含有量を0~10質量%とすることができる。
配合できるカテキン類としては、前記カテキン類含有植物やその処理物が挙げられ、配合量、配合比も上記で説明したカテキン類の配合量、アラビノキシランとの配合比を援用し得る。また、配合できるアラビノキシランとしても、前記アラビノキシラン含有植物やその処理物が挙げられ、配合量、配合比も上記で説明したアラビノキシランの配合量、カテキン類との配合比を援用し得る。
また、例えば、飲食品への本発明の苦渋味抑制剤の配合量は、飲食品中において、アラビノキシランの含有量が、0.1質量%以上となるようにすることが好ましく、0.2質量%以上となるようにすることがより好ましく、0.4質量%以上となるようにすることがより好ましく、0.7質量%以上となるようにすることがより好ましく、0.9質量%以上となるようにすることがより好ましく、1.0質量%以上となるようにすることがさらに好ましい。また、当該配合量は、6.0質量%以下となるようにすることが好ましく、5.0質量%以下となるようにすることがより好ましく、4.5質量%以下となるようにすることがより好ましく、4.0質量%以下となるようにすることがより好ましく、3.5質量%以下となるようにすることがより好ましく、3.0質量%以下となるようにすることがさらに好ましい。また上記と同様の観点から、当該含有量は0.1~6.0質量%となるようにすることが好ましく、0.2~5.0質量%となるようにすることがより好ましく、0.4~4.5質量%となるようにすることがより好ましく、0.7~4.0質量%となるようにすることがより好ましく、0.9~3.5質量%となるようにすることがより好ましく、1.0~3.0質量%となるようにすることがさらに好ましい。
すなわち、本発明の苦渋味抑制剤がアラビノキシランやカテキン類以外の成分を含有する場合、アラビノキシランやカテキン類が由来する植物等由来の成分(カテキン類やアラビノキシランの抽出工程などで共存する成分)が含まれ得る。またアラビノキシランやカテキン類を除く残部は、必要により小麦粉(強力粉、中力粉、薄力粉、デュラム粉など)、コメ粉、トウモロコシ粉、大豆粉、蛋白(小麦蛋白、大豆蛋白など)、澱粉、糊料(加工澱粉、メチルセルロースなど)、乳脂肪、脱脂粉乳、糖類(砂糖など)、塩、卵黄、卵白、多糖類、香料、油脂類、加工油脂類(バター、マーガリンなど)、乳化剤、チョコレート、食品果実素材(レーズン、くるみなど)、増粘剤、pH調整剤、色素、水、酵母、ベーキングパウダー、調味料、酸味料、酸化防止剤、栄養素(ビタミン類など)などを含有することができる。
本発明のカテキン類の苦渋味抑制方法におけるカテキン類の使用量、アラビノキシランの使用量、及びアラビノキシランの使用量に対するカテキン類の使用量の比の値等は、上記本発明の苦渋味抑制剤において説明した各含有量の数値を適宜に適用できる。
カテキン類とアラビノキシランとを含有する、カテキン類含有組成物。
前記カテキン類の含有量に対する前記アラビノキシランの含有量の比の値が、質量比で好ましくは0.1以上、より好ましくは0.2以上、より好ましくは0.5以上、より好ましくは0.8以上、より好ましくは1.0以上、より好ましくは1.5以上、より好ましくは2.0以上、より好ましくは2.5以上、より好ましくは3.0以上、より好ましくは3.5以上、より好ましくは4.0以上、より好ましくは4.5以上、さらに好ましくは5.0である、前記<1>記載のカテキン類含有組成物。
<3>
前記カテキン類の含有量に対する前記アラビノキシランの含有量の比の値が、質量比で好ましくは8.0以下、より好ましくは7.5以下、さらに好ましくは7.0以下である、前記<1>又は<2>記載のカテキン類含有組成物。
<4>
前記カテキン類の含有量に対する前記アラビノキシランの含有量の比の値が、質量比で好ましくは0.1~8.0、より好ましくは0.2~8.0、より好ましくは0.5~8.0、より好ましくは0.8~8.0、より好ましくは1.0~8.0、より好ましくは1.5~7.5、より好ましくは2.0~7.5、より好ましくは2.5~7.5、より好ましくは3.0~7.5、より好ましくは3.5~7.0、より好ましくは4.0~7.0、より好ましくは4.0~7.0、より好ましくは4.5~7.0、さらに好ましくは5.0~7.0である、前記<1>~<3>のいずれか1項記載のカテキン類含有組成物。
<5>
前記組成物中、前記カテキン類の含有量を1質量%以上とすることができ、2質量%以上としてもよく、5質量%以上としてもよく、10質量%以上としてもよく、20質量%以上としてもよく、40質量%以上としてもよい、前記<1>~<4>のいずれか1項記載のカテキン類含有組成物。
<6>
前記組成物中、前記カテキン類の含有量を70質量%以下とすることができ、68質量%以下としてもよく、66質量%以下としてもよく、64質量%以下としてもよく、62質量%以下としてもよく、60質量%以下としてもよい、前記<1>~<5>のいずれか1項記載のカテキン類含有組成物。
<7>
前記組成物中、前記カテキン類の含有量を1~70質量%とすることができ、2~68質量%としてもよく、5~66質量%としてもよく、10~64質量%としてもよく、20~62質量%としてもよく、40~60質量%としてもよい、前記<1>~<6>のいずれか1項記載のカテキン類含有組成物。
<8>
前記組成物中、前記カテキン類の含有量を0.1質量%以上とすることができ、0.5質量%以上としてもよく、1質量%以上としてもよく、2質量%以上としてもよく、5質量%以上としてもよい、前記<1>~<4>のいずれか1項記載のカテキン類含有組成物。
<9>
前記組成物中、前記カテキン類の含有量を50質量%以下とすることができ、40質量%以下としてもよく、30質量%以下としてもよく、20質量%以下としてもよく、10質量%以下としてもよい、前記<1>~<4>及び<8>のいずれか1項記載のカテキン類含有組成物。
<10>
前記組成物中、前記カテキン類の含有量を0.1~50質量%とすることができ、0.5~40質量%としてもよく、1~30質量%としてもよく、2~20質量%としてもよく、5~10質量%としてもよい、前記<1>~<4>、<8>及び<9>のいずれか1項記載のカテキン類含有組成物。
<11>
前記組成物中、前記カテキン類の含有量を0.1~70質量%とすることができ、0.5~68質量%としてもよく、1~66質量%としてもよく、2~64質量%としてもよく、5~62質量%としてもよい、前記<1>~<4>、<6>及び<8>のいずれか1項記載のカテキン類含有組成物。
<12>
前記組成物中、前記アラビノキシランの含有量を1質量%以上とすることができ、2質量%以上としてもよく、5質量%以上としてもよく、10質量%以上としてもよく、20質量%以上としてもよく、40質量%以上としてもよい、前記<1>~<11>のいずれか1項記載のカテキン類含有組成物。
<13>
前記組成物中、前記アラビノキシランの含有量を70質量%以下とすることができ、68質量%以下としてもよく、66質量%以下としてもよく、64質量%以下としてもよく、62質量%以下としてもよく、60質量%以下としてもよい、前記<1>~<12>のいずれか1項記載のカテキン類含有組成物。
<14>
前記組成物中、前記アラビノキシランの含有量を1~70質量%とすることができ、2~68質量%としてもよく、5~66質量%としてもよく、10~64質量%としてもよく、20~62質量%としてもよく、40~60質量%としてもよい、前記<1>~<13>のいずれか1項記載のカテキン類含有組成物。
<15>
前記組成物中、前記アラビノキシランの含有量を0.1質量%以上とすることができ、0.5質量%以上としてもよく、1質量%以上としてもよく、2質量%以上としてもよく、5質量%以上としてもよい、前記<1>~<11>のいずれか1項記載のカテキン類含有組成物。
<16>
前記組成物中、前記アラビノキシランの含有量を50質量%以下とすることができ、40質量%以下としてもよく、30質量%以下としてもよく、20質量%以下としてもよく、10質量%以下としてもよい、前記<1>~<11>及び<15>のいずれか1項記載のカテキン類含有組成物。
<17>
前記組成物中、前記アラビノキシランの含有量を0.1~50質量%とすることができ、0.5~40質量%としてもよく、1~30質量%としてもよく、2~20質量%としてもよく、5~10質量%としてもよい、前記<1>~<11>、<15>及び<16>のいずれか1項記載のカテキン類含有組成物。
<18>
前記組成物中、前記アラビノキシランの含有量を0.1~70質量%とすることができ、0.5~68質量%としてもよく、1~66質量%としてもよく、2~64質量%としてもよく、5~62質量%としてもよい、前記<1>~<11>、<13>及び<15>のいずれか1項記載のカテキン類含有組成物。
<19>
前記カテキン類が好ましくは非重合体カテキン類である、前記<1>~<18>のいずれか1項記載のカテキン類含有組成物。
<20>
前記非重合体カテキン類が、好ましくは茶カテキン、より好ましくはエピガロカテキンガレート、エピカテキンガレート、ガロカテキンガレート、カテキンガレート、エピガロカテキン、エピカテキン、ガロカテキン、及びカテキンからなる群より選ばれる少なくとも1種である、前記<19>記載のカテキン類含有組成物。
<21>
前記アラビノキシランが、好ましくは小麦、大麦、エン麦、ライ麦、米、ヒエ、アワ、トウモロコシ、タケ、及びオーツ麦からなる群より選ばれる少なくとも1種の植物に由来する、前記<1>~<20>のいずれか1項記載のカテキン類含有組成物。
<22>
前記アラビノキシランの質量平均分子量が、好ましくは300以上、より好ましくは10,000以上、さらに好ましくは50,000以上である、前記<1>~<21>のいずれか1項記載のカテキン類含有組成物。
<23>
前記アラビノキシランの質量平均分子量が、好ましくは1,000,000以下、より好ましくは500,000以下、さらに好ましくは200,000以下である、前記<1>~<22>のいずれか1項記載のカテキン類含有組成物。
<24>
前記アラビノキシランの質量平均分子量が、好ましくは300~500,000、より好ましくは50,000~200,000である、前記<1>~<23>のいずれか1項記載のカテキン類含有組成物。
<25>
前記アラビノキシラン中の、キシロースに対するアラビノースの比が、質量基準で
0.01:1以上、好ましくは0.1:1以上である、前記<1>~<24>のいずれか1項記載のカテキン類含有組成物。
<26>
前記アラビノキシラン中の、キシロースに対するアラビノースの比が、質量基準で
10:1以下、好ましくは2:1以下、より好ましくは1.2:1以下である、前記<1>~<25>のいずれか1項記載のカテキン類含有組成物。
<27>
前記アラビノキシラン中の、キシロースに対するアラビノースの比が、質量基準で
0.01:1~10:1、好ましくは0.05:1~2:1、より好ましくは0.1:1~1.2:1である、前記<1>~<26>のいずれか1項記載のカテキン類含有組成物。
<28>
前記組成物が水を含有し、当該水の含有量(含水率)が0.5質量%以上とすることができ、1質量%以上としてもよく、2質量%以上としてもよい、前記<1>~<27>のいずれか1項記載のカテキン類含有組成物。
<29>
前記組成物が水を含有し、当該水の含有量(含水率)が50質量%以下とすることができ、40質量%以下としてもよく、30質量%以下としてもよい、前記<1>~<28>のいずれか1項記載のカテキン類含有組成物。
<30>
前記組成物が水を含有し、当該水の含有量(含水率)が0.5~50質量%とすることができ、1~40質量%としてもよく、2~30質量%としてもよい、前記<1>~<29>のいずれか1項記載のカテキン類含有組成物。
<31>
前記組成物が水を含有し、当該水の含有量が60質量%以上とすることができ、80質量%以上としてもよく、90質量%以上としてもよい、前記<1>~<27>のいずれか1項記載のカテキン類含有組成物。
<32>
前記組成物が水を含有し、当該水の含有量が99.9質量%以下とすることができ、99.5質量%以下としてもよく、99.0質量%以下としてもよい、前記<1>~<27>及び<31>のいずれか1項記載のカテキン類含有組成物。
<33>
前記組成物が水を含有し、当該水の含有量が60~99.9質量%とすることができ、80~99.5質量%としてもよく、90~99.0質量%としてもよい、前記<1>~<27>、<31>及び<32>のいずれか1項記載のカテキン類含有組成物。
<34>
前記組成物が水を含有し、当該水の含有量が30~95質量%とすることができ、40~95質量%としてもよい、前記<1>~<27>のいずれか1項記載のカテキン類含有組成物。
<35>
前記<1>~<34>のいずれか1項記載のカテキン類含有組成物を含有してなる、カテキン類含有飲食品。
カテキン類とアラビノキシランとを含有する、カテキン類含有飲食品。
<37>
前記カテキン類含有飲食品中、前記カテキン類の含有量に対する前記アラビノキシランの含有量の比の値が、質量比で好ましくは0.1以上、より好ましくは0.2以上、より好ましくは0.5以上、より好ましくは0.8以上、より好ましくは1.0以上、より好ましくは1.5以上、より好ましくは2.0以上、より好ましくは2.5以上、より好ましくは3.0以上、より好ましくは3.5以上、より好ましくは4.0以上、より好ましくは4.5以上、さらに好ましくは5.0である、前記<35>又は<36>記載のカテキン類含有飲食品。
<38>
前記カテキン類含有飲食品中、前記カテキン類の含有量に対する前記アラビノキシランの含有量の比の値が、質量比で好ましくは8.0以下、より好ましくは7.5以下、さらに好ましくは7.0以下である、前記<35>~<37>のいずれか1項記載のカテキン類含有飲食品。
<39>
前記カテキン類含有飲食品中、前記カテキン類の含有量に対する前記アラビノキシランの含有量の比の値が、質量比で好ましくは0.1~8.0、より好ましくは0.2~8.0、より好ましくは0.5~8.0、より好ましくは0.8~8.0、より好ましくは1.0~8.0、より好ましくは1.5~7.5、より好ましくは2.0~7.5、より好ましくは2.5~7.5、より好ましくは3.0~7.5、より好ましくは3.5~7.0、より好ましくは4.0~7.0、より好ましくは4.0~7.0、より好ましくは4.5~7.0、さらに好ましくは5.0~7.0である、前記<35>~<38>のいずれか1項記載のカテキン類含有飲食品。
<40>
前記カテキン類含有飲食品中、前記カテキン類の含有量が好ましくは0.1質量%以上、より好ましくは0.2質量%以上、より好ましくは0.3質量%以上、より好ましくは0.4質量%以上、より好ましくは0.5質量%以上、さらに好ましくは0.6質量%以上である、前記<35>~<39>のいずれか1項記載のカテキン類含有飲食品。
<41>
前記カテキン類含有飲食品中、前記カテキン類の含有量が好ましくは2.4質量%以下、より好ましくは1.9質量%以下、より好ましくは1.7質量%以下、より好ましくは1.3質量%以下、より好ましくは1.1質量%以下、さらに好ましくは0.9質量%以下である、前記<35>~<40>のいずれか1項記載のカテキン類含有飲食品。
<42>
前記カテキン類含有飲食品中、前記カテキン類の含有量が好ましくは0.1~2.4質量%、より好ましくは0.2~1.9質量%、より好ましくは0.3~1.7質量%、より好ましくは0.4~1.3質量%、より好ましくは0.5~1.1質量%、さらに好ましくは0.6~0.9質量%である、前記<35>~<41>のいずれか1項記載のカテキン類含有飲食品。
<43>
前記カテキン類含有飲食品中、前記アラビノキシランの含有量が好ましくは0.1質量%以上、より好ましくは0.2質量%以上、より好ましくは0.4質量%以上、より好ましくは0.7質量%以上、より好ましくは0.9質量%以上、さらに好ましくは1.0質量%以上である、前記<35>~<42>のいずれか1項記載のカテキン類含有飲食品。
<44>
前記カテキン類含有飲食品中、前記アラビノキシランの含有量が好ましくは6.0質量%以下、より好ましくは5.0質量%以下、より好ましくは4.5質量%以下、より好ましくは4.0質量%以下、より好ましくは3.5質量%以下、さらに好ましくは3.0質量%以下である、前記<35>~<43>のいずれか1項記載のカテキン類含有飲食品。
<45>
前記カテキン類含有飲食品中、前記アラビノキシランの含有量が好ましくは0.1~6.0質量%、より好ましくは0.2~5.0質量%、より好ましくは0.4~4.5質量%、より好ましくは0.7~4.0質量%上、より好ましくは0.9~3.5質量%、さらに好ましくは1.0~3.0質量%である、前記<35>~<44>のいずれか1項記載のカテキン類含有飲食品。
<46>
前記カテキン類が、前記<19>又は<20>に記載のカテキン類である、前記<35>~<45>のいずれか1項記載のカテキン類含有飲食品。
<47>
前記アラビノキシランが、前記<21>~<27>のいずれか1項に記載のアラビノキシランである、前記<35>~<46>のいずれか1項記載のカテキン類含有飲食品。
<48>
前記カテキン類含有飲食品が水を含有し、当該水の含有量を1質量%以上とすることもでき、5質量%以上としてもよく、10質量%以上としてもよく、20質量%以上としてもよい、前記<35>~<47>のいずれか1項記載のカテキン類含有飲食品。
<49>
前記カテキン類含有飲食品が水を含有し、当該水の含有量を90質量%以下とすることができ、80質量%以下としてもよく、70質量%以下としてもよく、60質量%以下としてもよく、50質量%以下としてもよく、40質量%以下としてもよく、30質量%以下としてもよい、前記<35>~<48>のいずれか1項記載のカテキン類含有飲食品。
<50>
前記カテキン類含有飲食品が水を含有し、当該水の含有量を1~90質量%とすることができ、1~80質量%としてもよく、5~70質量%としてもよく、5~60質量%としてもよく、10~50質量%としてもよく、10~40質量%としてもよく、20~30質量%としてもよい、前記<35>~<49>のいずれか1項記載のカテキン類含有飲食品。
<51>
前記カテキン類含有飲食品が、パン、焼き菓子、ケーキ、シリアル食品、クルトン、麺、チョコレート、又は清涼飲料水である、前記<35>~<50>のいずれか1項記載のカテキン類含有飲食品。
前記<1>~<34>のいずれか1項記載のカテキン類含有組成物の製造方法。
<53>
カテキン類とアラビノキシランとを共存させることを含む、カテキン類含有組成物の製造方法。
<54>
前記カテキン類含有組成物が前記<1>~<34>のいずれか1項記載のカテキン類含有組成物である、前記<53>記載のカテキン類含有組成物の製造方法。
<55>
前記<35>~<51>のいずれか1項記載のカテキン類含有飲食品の製造方法。
<56>
前記<1>~<34>のいずれか1項記載のカテキン類含有組成物を配合する工程を含む、前記<55>記載のカテキン類含有飲食品の製造方法。
<57>
カテキン類とアラビノキシランとを共存させることを含む、カテキン類含有飲食品の製造方法。
<58>
前記カテキン類含有飲食品が前記<35>~<51>のいずれか1項記載のカテキン類含有飲食品である、前記<57>記載のカテキン類含有飲食品の製造方法。
カテキン類とアラビノキシランとを共存させることを含む、カテキン類の苦渋味抑制方法。
<60>
前記カテキン類の量に対する前記アラビノキシランの量の比の値を、質量比で好ましくは0.1以上、より好ましくは0.2以上、より好ましくは0.5以上、より好ましくは0.8以上、より好ましくは1.0以上、より好ましくは1.5以上、より好ましくは2.0以上、より好ましくは2.5以上、より好ましくは3.0以上、より好ましくは3.5以上、より好ましくは4.0以上、より好ましくは4.5以上、さらに好ましくは5.0とする、前記<59>記載のカテキン類の苦渋味抑制方法。
<61>
前記カテキン類の量に対する前記アラビノキシランの量の比の値を、質量比で好ましくは8.0以下、より好ましくは7.5以下、さらに好ましくは7.0以下とする、前記<59>又は<60>記載のカテキン類の苦渋味抑制方法。
<62>
前記カテキン類の量に対する前記アラビノキシランの量の比の値を、質量比で好ましくは0.1~8.0、より好ましくは0.2~8.0、より好ましくは0.5~8.0、より好ましくは0.8~8.0、より好ましくは1.0~8.0、より好ましくは1.5~7.5、より好ましくは2.0~7.5、より好ましくは2.5~7.5、より好ましくは3.0~7.5、より好ましくは3.5~7.0、より好ましくは4.0~7.0、より好ましくは4.0~7.0、より好ましくは4.5~7.0、さらに好ましくは5.0~7.0とする、前記<59>~<61>のいずれか1項記載のカテキン類の苦渋味抑制方法。
<63>
前記カテキン類が、前記<19>又は<20>に記載のカテキン類である、前記<59>~<62>のいずれか1項記載のカテキン類の苦渋味抑制方法。
<64>
前記アラビノキシランが、前記<21>~<27>のいずれか1項に記載のアラビノキシランである、前記<59>~<63>のいずれか1項記載のカテキン類の苦渋味抑制方法。
アラビノキシランを有効成分とする、カテキン類の苦渋味抑制剤。
<66>
前記苦渋味抑制剤中のアラビノキシランの含有量が、好ましくは1.0質量%以上、より好ましくは2.0質量%以上、より好ましくは5.0質量%以上、より好ましくは10.0質量%以上、より好ましくは15.0質量%以上、さらに好ましくは18.0質量%以上である、前記<65>記載の苦渋味抑制剤。
<67>
前記苦渋味抑制剤中のアラビノキシランの含有量が、好ましくは99.0質量%以下、好ましくは93.0質量%以下、より好ましくは90.0質量%以下、より好ましくは88.0質量%以下、より好ましくは85.0質量%以下、さらに好ましくは83.0質量%以下である、前記<65>又は<66>記載の苦渋味抑制剤。
<68>
前記苦渋味抑制剤中のアラビノキシランの含有量が、好ましくは1.0~99.0質量%、より好ましくは2.0~93.0質量%、より好ましくは5.0~90.0質量%、より好ましくは10.0~88.0質量%上、より好ましくは15.0~85.0質量%、さらに好ましくは18.0~83.0質量%である、前記<65>~<67>のいずれか1項記載の苦渋味抑制剤。
<69>
カテキン類の量に対する前記アラビノキシランの量の比の値が、質量比で好ましくは0.1以上、より好ましくは0.2以上、より好ましくは0.5以上、より好ましくは0.8以上、より好ましくは1.0以上、より好ましくは2.0以上、より好ましくは3.0以上、より好ましくは4.0以上、より好ましくは4.5以上、さらに好ましくは5.0となるように用いる、前記<65>~<68>のいずれか1項記載のカテキン類の苦渋味抑制剤。
<70>
カテキン類の量に対するアラビノキシランの量の比の値が、質量比で好ましくは8.0以下、より好ましくは7.5以下、さらに好ましくは7.0以下となるように用いる、前記<65>~<69>のいずれか1項記載のカテキン類の苦渋味抑制剤。
<71>
カテキン類の量に対するアラビノキシランの量の比の値を、質量比で好ましくは0.1~8.0、より好ましくは0.2~8.0、より好ましくは0.5~8.0、より好ましくは0.8~8.0、より好ましくは1.0~8.0、より好ましくは2.0~7.5、より好ましくは3.0~7.5、より好ましくは4.0~7.0、より好ましくは4.0~7.0、より好ましくは4.5~7.0、さらに好ましくは5.0~7.0となるように用いる、前記<65>~<70>のいずれか1項記載のカテキン類の苦渋味抑制剤。
<72>
カテキン類が、前記<19>又は<20>に記載のカテキン類である、前記<65>~<71>のいずれか1項記載のカテキン類の苦渋味抑制剤。
<73>
前記アラビノキシランが、前記<21>~<27>のいずれか1項に記載のアラビノキシランである、前記<65>~<72>のいずれか1項記載のカテキン類の苦渋味抑制剤。
アラビノキシランの、カテキン類の苦渋味を抑制するための使用。
<75>
前記カテキン類の量に対する前記アラビノキシランの量の比の値が、質量比で好ましくは0.1以上、より好ましくは0.2以上、より好ましくは0.5以上、より好ましくは0.8以上、より好ましくは1.0以上、より好ましくは1.5以上、より好ましくは2.0以上、より好ましくは2.5以上、より好ましくは3.0以上、より好ましくは3.5以上、より好ましくは4.0以上、より好ましくは4.5以上、さらに好ましくは5.0となるように用いる、前記<74>記載の使用。
<76>
前記カテキン類の量に対する前記アラビノキシランの量の比の値が、質量比で好ましくは8.0以下、より好ましくは7.5以下、さらに好ましくは7.0以下となるように用いる、前記<74>又は<75>記載の使用。
<77>
前記カテキン類の量に対する前記アラビノキシランの量の比の値を、質量比で好ましくは0.1~8.0、より好ましくは0.2~8.0、より好ましくは0.5~8.0、より好ましくは0.8~8.0、より好ましくは1.0~8.0、より好ましくは1.5~7.5、より好ましくは2.0~7.5、より好ましくは2.5~7.5、より好ましくは3.0~7.5、より好ましくは3.5~7.0、より好ましくは4.0~7.0、より好ましくは4.0~7.0、より好ましくは4.5~7.0、さらに好ましくは5.0~7.0となるように用いる、前記<74>~<76>のいずれか1項記載の使用。
<78>
前記カテキン類が、前記<19>又は<20>に記載のカテキン類である、前記<74>~<77>のいずれか1項記載の使用。
<79>
前記アラビノキシランが、前記<21>~<27>のいずれか1項に記載のアラビノキシランである、前記<74>~<78>のいずれか1項記載の使用。
<試料溶液の調製>
焙煎小麦ブラン又は全粒粉10mgに対して1mol/Lの塩酸を2mL加え、30分間撹拌した。撹拌後、100℃に加熱し、次いで15分以上かけて放冷した。放冷後、1mol/Lの水酸化ナトリウム水溶液を2mL、超純水を2mL加えて撹拌した。撹拌後、3000rpmで10分間遠心分離を行い、上澄み液を回収した。上澄み液回収後、残った残渣については、上記の手順(1mol/Lの水酸化ナトリウム水溶液を2mL、超純水を2mL加えて撹拌)をもう一度行い、遠心後の上澄み液を1回目に回収した上澄み液とあわせ、下記の液体クロマトグラフィー(LC)を用いた分析に供した。
-移動相の調製-
1mol/Lの水酸化ナトリウム水溶液100mLと超純水900mLをよく混和して脱気し、移動相とした。
機種 :DIONEX DX320(日本ダイオネクス株式会社製)
検出器 :ペルスドアンペロメトリック検出器(PAD)
カラム :CarboPAC PA1 (4×250mm)
カラム温度:室温
移動相 :A液 100mmol/L水酸化ナトリウム水溶液
:B液 超純水
流速 :1.0mL/min
注入量 :25μL
上記の条件で、保持時間12.5分(アラビノース)、21.9分(キシロース)のピーク面積からアラビノースとキシロースの含有量を定量し、両者の合計量をアラビノキシランの量とした。
[調製例]
表1及び2に示す原料配合量に従ってビスケット生地を調製し、実施例1~8、比較例1、及び参考例1~4のビスケットを得た。以下に具体的な手順を示す。
ホバート社製のホバートミキサー N50 MIXERに、バター(食塩不使用)(商品名:北海道よつ葉バター食塩不使用、よつ葉乳業社製)17.5g、砂糖(商品名:精製上白糖 ST、大日本明治製糖社製)20gを秤量して入れ、低速30秒間ミキシングした後、中速にて6分間ミキシングを行った。
上記「カテキン含有量」は、ルナフェノンT-100に含まれるカテキン類の含有量である。また、上記ルナフェノンT-100に含まれるカテキン類は、非重合体カテキン類からなるものであり、重合体カテキン類を実質的に含まないものである。
-焼成条件-
焼成温度:上火 170℃/下火 170℃
焼成時間:7分間
焼成後室温で1日経過後のビスケットを用いて以下の試験を行った。
前記日食アラビノキシランに代えて前述の焙煎小麦ブラン1.25~25gを用いたこと以外は、上記実施例1及び2と同様にして、実施例3~7のビスケットを得た。
前記薄力粉及び日食アラビノキシランの代わりに、前述の全粒粉を25g用いたこと以外は、上記実施例1及び2と同様にして、実施例8のビスケットを得た。
表2に記載の原料配合量とした以外は、上記実施例1及び2と同様にして、比較例1のビスケットを得た。
日食アラビノキシランの代わりに、苦渋味抑制効果を有する添加剤として知られるグアガム(東京化成工業)、ペクチン(tm-150-LJ-TF、三晶株式会社製)、セルディックスβ-100(βCD(βシクロデキストリン)、日本食品化工株式会社製)、CAVAMAX WB(γCD(γシクロデキストリン)、ワッカーケミー社製)をそれぞれ3.75g用いたこと以外は、上記実施例1及び2と同様にして、参考例1~4のビスケットを得た。
焼成後の上記実施例1~8、比較例1、及び参考例1~4のビスケットをそれぞれ3枚ずつ(N=3)室温にて静置した後、カテキン類由来の苦味及び渋味を、下記評価基準に基づいて各種硫酸キニーネ水溶液及びTeavigo(商品名、太陽化学株式会社製)水溶液の苦味及び渋味と比較することにより、3名のパネリストからなる専門パネルが評価した。各パネリストの評価結果(スコア)はすべて同じであった。結果を表1及び2に示す。
なお、下記評価基準は、数値(スコア)が大きいほど苦味又は渋味が強いことを示す。
1:硫酸キニーネ・2水和物 0.0002%水溶液と同程度の苦味、又はより苦味を感じない
2:硫酸キニーネ・2水和物 0.0005%水溶液と同程度の苦味
3:硫酸キニーネ・2水和物 0.0009%水溶液と同程度の苦味
4:硫酸キニーネ・2水和物 0.0016%水溶液と同程度の苦味
5:硫酸キニーネ・2水和物 0.0024%水溶液と同程度の苦味
6:硫酸キニーネ・2水和物 0.0039%水溶液と同程度の苦味
7:硫酸キニーネ・2水和物 0.0061%水溶液と同程度の苦味
8:硫酸キニーネ・2水和物 0.0099%水溶液と同程度の苦味
9:硫酸キニーネ・2水和物 0.0157%水溶液と同程度の苦味
10:硫酸キニーネ・2水和物 0.0257%水溶液と同程度の苦味、又はより苦味を感じる
1:Teavigo 0.01%水溶液と同程度の渋味、又はより渋味を感じない
2:Teavigo 0.02%水溶液と同程度の渋味
3:Teavigo 0.03%水溶液と同程度の渋味
4:Teavigo 0.04%水溶液と同程度の渋味
5:Teavigo 0.05%水溶液と同程度の渋味
6:Teavigo 0.06%水溶液と同程度の渋味
7:Teavigo 0.07%水溶液と同程度の渋味
8:Teavigo 0.08%水溶液と同程度の渋味
9:Teavigo 0.09%水溶液と同程度の渋味
10:Teavigo 0.10%水溶液と同程度の渋味、又はより渋味を感じる
[調製例]
表3に示す原料配合量に従ってパン生地を調製し、実施例9~15、並びに比較例2のパンを得た。以下に具体的な手順を示す。
カメリヤ(強力粉、日清製粉社製)250g、ルナフェノンT-100を9g、バター10g、砂糖(上白糖)17g、塩2.5g、水200g、ドライイースト(商品名:スーパーカメリヤドライイースト、日清フーズ社製)3g、焙煎小麦ブラン5.0~76.6gを計量した。
ホームベーカリーSD-MDX102(パナソニック社製)を使用した。メニュー1の焼成プログラムを使用し、オールインミックスで配合した。吸水、混捏、熟成し得られたパン生地は、28℃、2時間30分発酵させた。発酵処理後、200℃で30分間焼成し、実施例9~14のパン(食パン)を得た。
前記焙煎小麦ブランに代えて日食アラビノキシランを3.75g用いたこと以外は、上記実施例9~14と同様にして、実施例15のパンを得た。
表3に記載の原料配合量とした以外は、上記実施例9~14と同様にして、比較例2のパンを得た。
焼成後の上記実施例9~15、及び比較例2のパンを室温にて1時間静置した後、カテキン類由来の苦味及び渋味を、上記のビスケットにおける評価基準と同じ基準により3名のパネリストからなる専門パネルが評価した。各パネリストの評価結果はすべて同じであった。結果を表3に示す。
これに対し、カテキン類に加えてアラビノキシランを配合した実施例9~15のパンでは、いずれもカテキン類由来の苦渋味が効果的にマスキングされたものであった(苦味評価:「7」~「2」、渋味評価:「8」~「2」)。
[調製例]
表4に示す原料配合量に従ってホットケーキ生地を調製し、実施例16、及び比較例3のホットケーキを得た。以下に具体的な手順を示す。
砂糖(上白糖)20g、塩1g、マリッシュスーパー(商品名、花王株式会社製)5gを、ホバートミキサー N50 MIXER(ホバート社製)を用い、中速で2分間撹拌して分散させた。分散液に卵45gを加え、さらに低速で2分間撹拌した。そこに、バイオレット(薄力粉、日清製粉社製)100g、焙煎小麦ブラン(実施例16)13.62g、ルナフェノンT-100(商品名、花王株式会社製)3.6g、ベーキングパウダー4.5gを加えて低速で20秒間撹拌した。薄力粉及び/又は焙煎小麦ブランが半分ほど混ざった段階で牛乳を100g加え、中速で1分間撹拌した。得られたホットケーキの生地を15分間静置し、その後200℃に設定したホットプレートで、1枚につき生地40g分となるように焼成し、実施例16のホットケーキを得た。なお、焼成時間は両面合わせて計7分間であった。
表4に記載の原料配合量とした以外は、上記実施例16と同様にして、比較例3のホットケーキを得た。
得られた実施例16、及び比較例3のホットケーキを、上記のビスケットにおける評価基準と同じ基準により3名のパネリストからなる専門パネルが評価した。各パネリストの評価結果はすべて同じであった。
結果を表4に示す。
[調製例]
表5に示す原料配合量に従ってチョコレートを調製した。以下に具体的な手順を示す。
当該混合物を湯煎で70℃に温め、静かに混ぜながら溶かし、温度を32℃まで冷やした後にチョコシードA(商品名、不二製油株式会社製)0.17gを速やかに添加し、均一に分散させ、溶解させた。その後、混合物が30℃の状態で型に流し込み、15℃に設定した恒温槽内で一昼夜保存した。型から取り出し、実施例17及び18、並びに比較例4のチョコレートを得た。
得られた実施例17及び18、並びに比較例4のチョコレートを、上記のビスケットにおける評価基準と同じ基準により3名のパネリストからなる専門パネルが評価した。各パネリストの評価結果はすべて同じであった。
結果を表5に示す。
[調製例]
表6に示す原料配合量に従って錠状組成物(固形)を調製し、実施例19及び20、並びに比較例5の錠状組成物を得た。以下に具体的な手順を示す。
カテキン(商品名:ルナフェノンT-100、花王株式会社製、カテキン含有量:37.2質量%)0.144g、ステアリン酸カルシウム(商品名:ステアリン酸カルシウム、太平化学産業社製)0.017g、二酸化ケイ素(商品名:CARPLEX FPS-500、DSL.ジャパン社製)0.008g、アラビノキシラン(アラビノキシラン含有量:80.0質量%)(商品名:WHEAT ARABINOXYLAN、日本バイオコン社製)0.036g又は0.27g、マルチトール(商品名:アマルティMR-50、三菱商事フードテック社製)を0.695g又は0.461g秤量し、これらをよく混合して打錠用円形金型(錠径15mm)に入れ、打錠機にて10MPaの圧力で金型内の粉体を錠状にし、錠状組成物を得た。
なお、ルナフェノンT-100中のカテキン類の含有量は、製品ごとに若干のばらつきが生じることがある。それゆえ、実施例19等で用いたルナフェノンT-100の「カテキン含有量」(カテキン類の含有量)と、実施例1等で用いたルナフェノンT-100の「カテキン含有量」とは、若干異なるものとなっている。
表6に記載の原料配合量とした以外は、上記実施例19及び20と同様にして、比較例5の錠状組成物を得た。
調製後の上記実施例19及び20、並びに比較例5の錠状組成物をそれぞれ1個ずつ(N=3)室温にて静置した後、カテキン類由来の苦味及び渋味を、下記評価基準に基づいて各種硫酸キニーネ水溶液及びTeavigo(商品名、太陽化学株式会社製)水溶液の苦味及び渋味と比較することにより、3名のパネリストからなる専門パネルが評価した。各パネリストの評価結果(スコア)はすべて同じであった。結果を表6に示す。
なお、下記評価基準は、数値(スコア)が大きいほど苦味又は渋味が強いことを示す。
1:硫酸キニーネ・2水和物 0.0002%水溶液と同程度の苦味、又はより苦味を感じない
2:硫酸キニーネ・2水和物 0.0005%水溶液と同程度の苦味
3:硫酸キニーネ・2水和物 0.0009%水溶液と同程度の苦味
4:硫酸キニーネ・2水和物 0.0016%水溶液と同程度の苦味
5:硫酸キニーネ・2水和物 0.0024%水溶液と同程度の苦味
6:硫酸キニーネ・2水和物 0.0039%水溶液と同程度の苦味
7:硫酸キニーネ・2水和物 0.0061%水溶液と同程度の苦味
8:硫酸キニーネ・2水和物 0.0099%水溶液と同程度の苦味
9:硫酸キニーネ・2水和物 0.0157%水溶液と同程度の苦味
10:硫酸キニーネ・2水和物 0.0257%水溶液と同程度の苦味、又はより苦味を感じる
1:Teavigo 0.01%水溶液と同程度の渋味、又はより渋味を感じない
2:Teavigo 0.02%水溶液と同程度の渋味
3:Teavigo 0.03%水溶液と同程度の渋味
4:Teavigo 0.04%水溶液と同程度の渋味
5:Teavigo 0.05%水溶液と同程度の渋味
6:Teavigo 0.06%水溶液と同程度の渋味
7:Teavigo 0.07%水溶液と同程度の渋味
8:Teavigo 0.08%水溶液と同程度の渋味
9:Teavigo 0.09%水溶液と同程度の渋味
10:Teavigo 0.10%水溶液と同程度の渋味、又はより渋味を感じる
これに対して、カテキン類にさらにアラビノキシランを配合した錠状組成物(実施例19及び20)では、カテキン類由来の苦渋味をより効果的にマスキングできることがわかった(苦味評価:「7」~「5」、渋味評価:「6」~「4」)。
[実験系の構築]
魚類に対するカテキン類の嗜好性を評価するために、摂餌試験の実験系を構築した。
餌料として、おとひめ(商品名、型番:おとひめB2、日清丸紅飼料社製)、ルナフェノンT-100(カテキン含有量:37.2%質量%)(商品名、花王株式会社製)、及びグルテン(商品名:グルテン、小麦由来、富士フィルム和光純薬社製)を、表7に示す原料配合量に従って調製し、餌料1~5のカテキン類含有餌料を得た。
供試魚として、8ヶ月齢のゼブラフィッシュ(系統:RW200708A、雄)を用いた。ゼブラフィッシュ用ケージ(型番:MS-80、名東水園社製)にゼブラフィッシュを5匹ずつ入れて、28℃環境下で飼育した。前記餌料を1日2回定時(午前8~9時、午後4~5時)に、1回あたり0.025g/1ゲージとなるように投与し、前記餌料1~5の給餌開始から、全て摂餌されるまでにかかる時間を計測した。また、対照実験として、おとひめ(ルナフェノンT-100、グルテンを含まない餌料)のみを投与した際の、全て摂餌されるまでにかかる時間を計測した。全て摂餌するのにかかる時間の計測は、目視による観察により行った。5日間(計10回)摂餌させた際の、摂餌にかかる時間をまとめて、図1に結果を示す。なお、いずれの摂餌試験においても、次の給餌開始までに摂餌されずにケージ底に残存した餌料はなかった。
以上より、ゼブラフィッシュは、カテキン類を多く含有する餌料を全て摂餌するのに時間を要する(カテキン類を多く含有する餌料を積極的に摂取しない)ことが示された。なお、前記各餌料を与えたゼブラフィッシュの各固体について、試験後の体重は、いずれもあまり変化が見られなかった。
おとひめ、ルナフェノンT-100(カテキン含有量:37.2%質量%)(商品名、花王株式会社製)、グルテン(商品名:グルテン、小麦由来、富士フィルム和光純薬社製)、アラビノキシラン(商品名:INSOLUBLE WHEAT ARABINOXYLAN、Megazyme社製、アラビノキシラン含有量:87質量%)、及びセルロース(商品名:セルロースパウダー、富士フィルム和光純薬社製)を、下記表7に記載の割合で調製し、実施例21、比較例6、及び参考例5の餌料をそれぞれ得た。
供試魚として、8ヶ月齢のゼブラフィッシュ(系統:RW200708A、雄)を用いた。ゼブラフィッシュ用ケージ(型番:MS-80、名東水園社製)にゼブラフィッシュを5匹ずつ入れて飼育し、前記餌料に対しそれぞれ2ケージずつ用意した。前記餌料を1日2回、定時(午前8~9時、午後4~5時)に、1回あたり0.025g/1ゲージとなるように投与し、前記実施例21、比較例6、及び参考例5の餌料の給餌開始から5分間、及び給餌開始から10分間の間に摂餌された餌料の割合を目視により計測した。5日間(計9回)摂餌させた際の、それぞれ餌料に対する摂餌割合の平均値及び標準偏差を図2及び3に示す。なお、いずれの摂餌試験においても、次の給餌開始までに摂餌されずにケージ底に残存した餌料はなかった。
また、図2及び3の結果について、検定はIBM社製SPSS(IBM Corp., Armonk, NY)を用いて実施した。群間有意差は一元配置分散分析後TurkeyHSD検定により解析した。図2及び3において、グラフの「***」は有意差があることを示す。
すなわち、ヒトと同様、動物においても、カテキン類に対してアラビノキシランを共存させて摂取させることにより、カテキン類由来の苦渋味を効果的にマスキングできることが示された。
Claims (16)
- カテキン類とアラビノキシランとを含有し、前記アラビノキシランの含有量が0.1~70質量%であり、前記カテキン類の含有量に対する前記アラビノキシランの含有量の比の値が、質量比で0.1~8.0である、カテキン類含有組成物。
- 前記カテキン類含有組成物が、粉末状組成物、顆粒状組成物、錠状組成物、板状組成物、ブロック状組成物、又は液状組成物である、請求項1に記載のカテキン類含有組成物。
- 前記カテキン類含有組成物中、前記カテキン類の含有量が0.1~70質量%である、請求項1又は2記載のカテキン類含有組成物。
- カテキン類とアラビノキシランとを含有し、前記アラビノキシランの含有量が0.1~6.0質量%であり、前記カテキン類の含有量に対する前記アラビノキシランの含有量の比の値が、質量比で0.1~8.0である、カテキン類含有飲食品。
- 前記カテキン類含有飲食品が、アイスクリーム類、ホットケーキ、包餡和菓子、スープ、焼き菓子、ケーキ、シリアル食品、クルトン、麺、チョコレート、清涼飲料水、ゼリー状食品、粉体成型食品、飼料、又は餌料である、請求項4記載のカテキン類含有飲食品。
- 前記カテキン類含有飲食品中、前記カテキン類の含有量が0.1~2.4質量%である、請求項4又は5記載のカテキン類含有飲食品。
- カテキン類とアラビノキシランとを共存させることにより、前記アラビノキシランの含有量が0.1~70質量%、前記カテキン類の含有量に対する前記アラビノキシランの含有量の比の値が、質量比で0.1~8.0であるカテキン類含有組成物を得ることを含む、カテキン類含有組成物の製造方法。
- 前記カテキン類含有組成物が、粉末状組成物、顆粒状組成物、錠状組成物、板状組成物、ブロック状組成物、又は液状組成物である、請求項7に記載の製造方法。
- カテキン類とアラビノキシランとを共存させることにより、前記アラビノキシランの含有量が0.1~6.0質量%、前記カテキン類の含有量に対する前記アラビノキシランの含有量の比の値が、質量比で0.1~8.0であるカテキン類含有飲食品を得ることを含む、カテキン類含有飲食品の製造方法。
- 前記カテキン類含有飲食品が、アイスクリーム類、ホットケーキ、包餡和菓子、スープ、焼き菓子、ケーキ、シリアル食品、クルトン、麺、チョコレート、清涼飲料水、ゼリー状食品、粉体成型食品、飼料、又は餌料である、請求項9記載の製造方法。
- カテキン類とアラビノキシランとを共存させることにより、カテキン類の苦渋味をアラビノキシランにより抑制することを含む、カテキン類の苦渋味抑制方法。
- 前記カテキン類の量に対する前記アラビノキシランの量の比の値を、質量比で0.1~8.0とする、請求項11記載のカテキン類の苦渋味抑制方法。
- アラビノキシランを有効成分とする、カテキン類の苦渋味抑制剤。
- 小麦粉、コメ粉、トウモロコシ粉、大豆粉、蛋白、澱粉、糊料、乳脂肪、脱脂粉乳、糖類、塩、卵黄、卵白、多糖類、香料、油脂類、加工油脂類、乳化剤、チョコレート、食品果実素材、増粘剤、pH調整剤、色素、水、酵母、ベーキングパウダー、調味料、酸味料、酸化防止剤、及び栄養素の少なくとも1種を含有する、請求項13記載の苦渋味抑制剤。
- 前記苦渋味抑制剤中の前記アラビノキシランの含有量が、1.0~99.0質量%である、請求項13又は14に記載のカテキン類の苦渋味抑制剤。
- カテキン類の量に対する前記アラビノキシランの量の比の値を、質量比で0.1~8.0として用いる、請求項13~15のいずれか1項に記載のカテキン類の苦渋味抑制剤。
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