JP2001321116A - Agent for suppressing bitter taste and astringent taste - Google Patents
Agent for suppressing bitter taste and astringent tasteInfo
- Publication number
- JP2001321116A JP2001321116A JP2000136970A JP2000136970A JP2001321116A JP 2001321116 A JP2001321116 A JP 2001321116A JP 2000136970 A JP2000136970 A JP 2000136970A JP 2000136970 A JP2000136970 A JP 2000136970A JP 2001321116 A JP2001321116 A JP 2001321116A
- Authority
- JP
- Japan
- Prior art keywords
- bitterness
- hydrolyzate
- taste
- astringency
- astringent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は苦味および／または
渋味抑制剤に関するものである。更に詳しくは、食品又
は医薬品の不快な苦味および／または渋味を抑制する苦
味および／または渋味抑制剤に関する。TECHNICAL FIELD The present invention relates to a bitter and / or astringent suppressant. More specifically, the present invention relates to a bitter and / or astringent suppressant that suppresses unpleasant bitterness and / or astringency of food or medicine.
【０００２】[0002]
【従来の技術】近年における健康指向の高まりから、苦
味や渋味を有する生薬等を含んだ各種の健康食品が市販
されている。これには、例えばギムネマ酸やアロエ等の
抽出物が含まれており、各種の機能効能が謳われている
が、その苦味や渋味に起因して、対象となる消費者は成
人男子に偏る傾向がある。また近年のストレス社会にお
いて、栄養ドリンク剤などは、そのリフレッシュ効果に
より愛用されるものであるが、やはり成分として含まれ
る苦味・渋味成分のため、消費拡大に至らない要因の一
つと考えられる。このような食品や医薬品の苦味や渋味
は、その商品価値を低下させるため、苦味や渋味をマス
キングする方法が研究されている。2. Description of the Related Art In recent years, various health foods containing crude drugs having a bitter or astringent taste have been marketed due to an increase in health orientation. This includes, for example, extracts such as gymnemic acid and aloe, and various functional effects are declared, but due to their bitterness and astringency, targeted consumers are biased toward adult males Tend. In recent stressed societies, nutritional drinks and the like are favored due to their refreshing effect, but are considered to be one of the factors that do not lead to increased consumption due to the bitter and astringent components included as components. In order to reduce the commercial value of such bitterness and astringency of foods and pharmaceuticals, methods of masking bitterness and astringency have been studied.
【０００３】食品の苦味および／または渋味をマスキン
グする方法としては、例えば吸着体を用いる方法（特開
昭５５−１０８２５４号公報）、包接化合物を用いる方
法（特開昭６１−４０２６０号公報）、甘味剤を添加す
る方法（特開昭６０−９７７４号公報）、コーヒー豆の
アルカリ加水分解物からなる呈味改善剤（特許第２８８
９８４７号）などが知られている。また、医薬品におけ
る苦味・渋味のマスキング方法としては、精油を配合す
る方法も提案されている（特開平５−２５５１２６号公
報）。しかしながら、上記方法では、いずれも苦味や渋
味が完全には抑制されなかったり、食品や医薬品の味を
変化させてしまうなどの問題点があり、更なる技術の向
上が望まれていた。[0003] As a method of masking the bitterness and / or astringency of food, for example, a method using an adsorbent (JP-A-55-108254) and a method using an inclusion compound (JP-A-61-40260). ), A method of adding a sweetener (Japanese Patent Application Laid-Open No. 60-9774), a taste improver comprising an alkaline hydrolyzate of coffee beans (Japanese Patent No. 288).
No. 9847) is known. As a method of masking bitterness and astringency in pharmaceuticals, a method of blending essential oils has also been proposed (JP-A-5-255126). However, any of the above methods has problems such as that bitterness and astringency are not completely suppressed and tastes of foods and pharmaceuticals are changed, and further improvement of technology has been desired.
【０００４】[0004]
【発明が解決しようとする課題】本発明の目的は、食品
や医薬品の不快な苦味や渋味を、少ない添加量で効果的
に抑制する苦味および／または渋味抑制剤を提供するこ
とである。SUMMARY OF THE INVENTION An object of the present invention is to provide a bitter and / or astringent suppressant which effectively suppresses unpleasant bitterness and astringency of foods and pharmaceuticals with a small amount of addition. .
【０００５】[0005]
【課題を解決するための手段】本発明者らは上記従来技
術の問題点を解決すべく鋭意研究した結果、コーヒー豆
を酵素で加水分解処理したものが、コーヒー豆をアルカ
リで加水分解処理したものに比較して食品や医薬品の不
快な苦味や渋味を顕著に抑制することを見い出し、本発
明を完成した。すなわち、本発明はコーヒー豆を酵素を
用いて加水分解処理し、不溶物を除去後、加水分解物を
吸着剤と接触させて精製して得られるコーヒー豆加水分
解物からなることを特徴とする苦味および／または渋味
抑制剤である。さらに、本発明は、該苦味および／また
は渋味抑制剤を含有することを特徴とする食品又は医薬
品である。Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems of the prior art, and as a result, a product obtained by hydrolyzing coffee beans with an enzyme is obtained by hydrolyzing coffee beans with an alkali. The present invention has been found to remarkably suppress unpleasant bitterness and astringency of foods and pharmaceuticals as compared with those of the present invention, and completed the present invention. That is, the present invention is characterized by comprising a coffee bean hydrolyzate obtained by hydrolyzing coffee beans using an enzyme, removing insolubles, and then contacting the hydrolyzate with an adsorbent for purification. It is a bitter and / or astringent suppressant. Furthermore, the present invention is a food or medicine characterized by containing the bitterness and / or astringency suppressant.
【０００６】[0006]
【発明の実施の形態】以下に本発明を詳細に説明する。
本発明において加水分解に供するコーヒー豆は、産地や
品種に制限されることなく任意の豆が用いられ、生であ
っても焙煎したものであってもよく、必要に応じて粉砕
して用いられる。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
Coffee beans to be subjected to hydrolysis in the present invention, any beans are used without limitation to the place of origin and varieties, may be raw or roasted, crushed as needed Can be
【０００７】本発明の苦味および／または渋味抑制剤の
調製に際しては、酵素による加水分解処理を行う前に、
コーヒー豆を水及び／又は水溶性溶媒により抽出する。
水溶性溶媒としてはメタノール、エタノール、２−プロ
パノール、アセトン等の溶媒が例示され、これらの１種
又は２種以上の混合物を用いることができ、必要に応じ
て水溶液の形で使用される。抽出法は一般に用いられる
条件で可能であり、特に限定されるものではないが、抽
出溶媒の量はコーヒー豆の１〜３０倍量が用いられ、好
ましくは５〜２０倍量が用いられる。抽出の温度及び時
間は任意に定めることができ、特に限定されるものでは
ないが、５０〜１００℃にて１〜２４時間、好ましくは
２〜８時間が適当である。抽出液は不溶物を除去した
後、必要に応じて濃縮工程を経て、酵素分解される。得
られた抽出液が水抽出液の場合はそのまま、水溶性溶媒
を含む場合は濃縮等により水溶性溶媒の量を５％以下に
した後、酵素処理を行うことが望ましい。[0007] In preparing the bitter and / or astringent suppressant of the present invention, prior to performing the hydrolysis treatment with an enzyme,
The coffee beans are extracted with water and / or a water-soluble solvent.
Examples of the water-soluble solvent include solvents such as methanol, ethanol, 2-propanol, and acetone. One or a mixture of two or more of these can be used, and they are used in the form of an aqueous solution as needed. The extraction method can be performed under generally used conditions, and is not particularly limited. The amount of the extraction solvent is 1 to 30 times the amount of coffee beans, and preferably 5 to 20 times the amount. The temperature and time for extraction can be arbitrarily determined, and are not particularly limited. However, it is appropriate that the temperature and temperature are 50 to 100 ° C. for 1 to 24 hours, preferably 2 to 8 hours. The extract is enzymatically degraded after removing insolubles and optionally through a concentration step. When the obtained extract is an aqueous extract, it is preferable to perform the enzyme treatment as it is, and when the extract contains a water-soluble solvent, reduce the amount of the water-soluble solvent to 5% or less by concentration or the like, and then perform the enzyme treatment.
【０００８】酵素分解にはタンナーゼ又はクロロゲン酸
エステラーゼが用いられる。利用できるタンナーゼの種
類としては特に限定されるものではなく、麹菌などの糸
状菌、酵母、細菌などの微生物、特に Aspergillus属や
Penicillium属から産生されるタンナーゼを挙げること
ができるが、好ましくは Aspergillus属、特に好ましく
は Aspergillus oryze から産生されるタンナーゼが用
いられる。利用できるクロロゲン酸エステラーゼの種類
についても特に限定されるものではなく、Aspergillus
属、Penicillium属、Botrytis属などの糸状菌により産
生されるものを挙げることができるが、好ましくは Asp
ergillus属、特に好ましくは Aspergillusjaponics や
Aspergillus niger から産生されるクロロゲン酸エステ
ラーゼが用いられる。これらの酵素は、市販されてお
り、例えばキッコーマン株式会社の製品により入手する
ことができる。また、これらの酵素は各種の固定化方法
により固定化したものを使用することで、更に高い効果
を得ることも可能となる。[0008] For enzymatic degradation, tannase or chlorogenic acid esterase is used. The types of tannases that can be used are not particularly limited, and filamentous fungi such as Aspergillus, yeasts, microorganisms such as bacteria, particularly Aspergillus genus and
Tannase produced from the genus Penicillium can be mentioned, but tannase produced from the genus Aspergillus, particularly preferably from Aspergillus oryze, is used. The type of chlorogenic acid esterase that can be used is not particularly limited, and Aspergillus
Genus, Penicillium, Botrytis, etc.
ergillus, particularly preferably Aspergillusjaponics or
Chlorogenic acid esterase produced from Aspergillus niger is used. These enzymes are commercially available and can be obtained, for example, from a product of Kikkoman Corporation. Further, by using those enzymes immobilized by various immobilization methods, even higher effects can be obtained.
【０００９】酵素分解の条件は特に限定されるものでは
ないが、好ましくは３０〜５０℃で１〜４８時間、更に
好ましくは３５〜４５℃で２〜２４時間が適当である。
酵素分解物は不溶物を濾過除去後、吸着剤に接触するこ
とにより、未反応のクロロゲン酸、副生成物のカフェー
酸、或いはカフェイン等の夾雑物を除去することにより
精製される。吸着剤の種類としては、高分子樹脂系吸着
剤であれば特に限定されるものではなく、例えばアンバ
ーライトＩＲ（オルガノ株式会社）のような陽イオン交
換樹脂、スチレン−ジビニルベンゼン系合成吸着剤ダイ
ヤイオンＨＰ（三菱化学株式会社）などが挙げられ、特
に好ましくはダイヤイオンＨＰ−２０が用いられる。こ
れら樹脂に接触させる方法はバッチ式、カラム式いずれ
でも良いが、生産規模ではカラム方式の方が一般的であ
る。[0009] The conditions for the enzymatic decomposition are not particularly limited, but are preferably 30 to 50 ° C for 1 to 48 hours, more preferably 35 to 45 ° C for 2 to 24 hours.
The enzymatic degradation product is purified by removing insolubles by filtration and then contacting with an adsorbent to remove impurities such as unreacted chlorogenic acid, by-product caffeic acid, or caffeine. The type of the adsorbent is not particularly limited as long as it is a polymer resin-based adsorbent. For example, a cation exchange resin such as Amberlite IR (Organo Co., Ltd.), a styrene-divinylbenzene-based synthetic adsorbent diamond Ion HP (Mitsubishi Chemical Corporation) and the like, and particularly preferably, Diaion HP-20 is used. The method of contacting these resins may be either a batch method or a column method, but the column method is more general on a production scale.
【００１０】得られた液状組成物はそのままで本発明の
抑制剤として使用できるが、好ましくは減圧濃縮、凍結
乾燥などにより溶媒を除去し、粉末状として目的の抑制
剤を得る。得られた抑制剤には、キナ酸のほか、単糖
類、アミノ酸等が含まれており、キナ酸、単糖類の含有
率はそれぞれ約３０〜５０重量％、２０〜４０重量％で
ある。キナ酸と他の成分の相乗効果により苦味や渋味の
抑制に寄与しているものと考えられる。The obtained liquid composition can be used as it is as an inhibitor of the present invention. Preferably, the solvent is removed by concentration under reduced pressure, freeze-drying or the like to obtain the desired inhibitor as a powder. The obtained inhibitor contains monosaccharides, amino acids and the like in addition to quinic acid, and the contents of quinic acid and monosaccharides are about 30 to 50% by weight and 20 to 40% by weight, respectively. It is considered that the synergistic effect of quinic acid and other components contributes to suppression of bitterness and astringency.
【００１１】本発明の抑制剤は、苦味および／または渋
味を有する飲食品又は医薬品に少量添加すれば、不快な
苦味や渋味を抑制することができる。本発明の抑制剤が
使用される飲食品の例としては、グレープフルーツ、オ
レンジ、レモンのような柑橘類およびそれらを含む果
汁、トマト、ピーマン、セロリなどの野菜およびそれら
を含む野菜汁、ビール、ワイン、コーヒー、ココア、紅
茶、緑茶、清涼飲料などの嗜好飲料、ギムネマ酸やアロ
エの抽出物、豆乳のような大豆食品、すり身、魚肉など
の水酸加工品が挙げられる。本発明の苦味および／また
は渋味抑制剤を飲食品および医薬品に直接添加する場合
は飲食品等に対し０.００００１〜０.０００５重量％、
好ましくは０.００００３〜０.０００１重量％の添加量
とすることが適当である。[0011] The inhibitor of the present invention can suppress unpleasant bitterness and astringency by adding a small amount to a food or drink or pharmaceutical having a bitterness and / or astringency. Examples of foods and drinks in which the inhibitor of the present invention is used include grapefruit, orange, citrus such as lemon and fruit juice containing them, tomato, pepper, vegetables such as celery and vegetable juice containing them, beer, wine, Preferred beverages such as coffee, cocoa, black tea, green tea, and soft drinks, extracts of gymnema acid and aloe, soybean foods such as soy milk, and processed hydroxyl products such as surimi and fish meat. When the bitterness and / or astringency suppressant of the present invention is directly added to foods and drinks and pharmaceuticals, 0.000001 to 0.0005% by weight based on the food and drink,
Preferably, the addition amount is 0.00003 to 0.0001% by weight.
【００１２】以下に実施例を挙げて本発明を具体的に説
明するが、本発明は実施例の記載に限定されるものでは
ない。Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the description of the examples.
【００１３】実施例１ コーヒー生豆５００ｇを微粉砕した後、７０重量％エタ
ノール水溶液５０００mlを加え、２時間加熱還流した。
冷却後、遠心濾過器で固液分離し、濾過液をエタノール
含量５重量％以下まで減圧濃縮し、タンナーゼ（キッコ
ーマン社製）５０００単位（タンナーゼの１単位は３０
℃の水中においてタンニン酸に含まれるエステル結合を
１分間に１マイクロモル加水分解する酵素量）を加え４
０℃、３時間攪拌した。処理液を、遠心分離により不溶
物を取り除き、合成吸着剤（ダイヤイオンＨＰ−２０）
５００mlを添加し、１時間攪拌した。その後濾過により
合成吸着剤を濾別し、濾液を凍結乾燥することにより、
成分重量比：キナ酸３２％、グルコース１６％、フルク
トース１５％からなるコーヒー加水分解物の苦味・渋味
抑制剤２９.９ｇを得た。Example 1 After 500 g of green coffee beans were pulverized, 5000 ml of a 70% by weight aqueous ethanol solution was added, and the mixture was heated under reflux for 2 hours.
After cooling, the mixture was subjected to solid-liquid separation with a centrifugal filter, and the filtrate was concentrated under reduced pressure to an ethanol content of 5% by weight or less.
The amount of an enzyme that hydrolyzes the ester bond contained in tannic acid by 1 micromol per minute in water at ℃ is added.
The mixture was stirred at 0 ° C for 3 hours. The processing solution is centrifuged to remove insolubles, and a synthetic adsorbent (Diaion HP-20) is used.
500 ml was added and stirred for 1 hour. Thereafter, the synthetic adsorbent is separated by filtration, and the filtrate is freeze-dried,
Component weight ratio: 29.9 g of a coffee hydrolyzate bitter / astringent suppressor consisting of 32% quinic acid, 16% glucose, and 15% fructose was obtained.
【００１４】実施例２ コーヒー生豆５００ｇを微粉砕した後、７０重量％エタ
ノール水溶液５０００mlを加え、２時間加熱還流した。
冷却後、遠心濾過器で固液分離し、濾過液をエタノール
含量５重量％以下まで減圧濃縮し、クロロゲン酸エステ
ラーゼ（キッコーマン社製）１０００単位（クロロゲン
酸エステラーゼの１単位は３０℃の水中において３−カ
フェオイルキナ酸を１分間に１マイクロモル加水分解す
る酵素量）を加え４０℃、３時間攪拌した。処理液を、
遠心分離により不溶物を取り除き、合成吸着剤（ダイヤ
イオンＨＰ−２０）１０００mlを充填したカラムに通導
し、溶出してきた液を凍結乾燥することにより、成分重
量比：キナ酸３２％、グルコース１６％、フルクトース
１５％からなるコーヒー加水分解物の苦味・渋味抑制剤
２６.６ｇを得た。Example 2 500 g of green coffee beans were pulverized, 5000 ml of a 70% by weight aqueous ethanol solution was added, and the mixture was heated under reflux for 2 hours.
After cooling, solid-liquid separation was carried out with a centrifugal filter, and the filtrate was concentrated under reduced pressure to an ethanol content of 5% by weight or less, and 1000 units of chlorogenic acid esterase (manufactured by Kikkoman Co., Ltd.). -Amount of enzyme that hydrolyzes caffeoylquinic acid by 1 micromolar per minute) and stirred at 40 ° C for 3 hours. Treatment liquid
Insoluble matter was removed by centrifugation, the solution was passed through a column filled with 1000 ml of a synthetic adsorbent (Diaion HP-20), and the eluted liquid was freeze-dried to obtain a component weight ratio: quinic acid 32%, glucose 16 % And fructose 15% to obtain 26.6 g of a bitterness / astringency inhibitor for coffee hydrolyzate.
【００１５】参考例 コーヒー生豆１５０ｇを微粉砕した後、水酸化カルシウ
ム４５ｇと水１５００ｇを加え、８０℃で３０分間加熱
攪拌した。室温まで冷却後、固液分離して水溶液を得
た。希塩酸を加えてｐＨを３に調製した後、活性炭脱色
を行った。不溶物を濾過にて除去し、濾液を得た。この
濾液をイオン交換膜電気透析装置（陽イオン交換膜分画
分子量：３００、陰イオン交換膜分画分子量：１００）
にて脱塩処理した後、減圧濃縮し、凍結乾燥することに
より成分重量比：キナ酸３４％、庶糖２８％、単糖類１
２％、灰分８％、その他からなるコーヒー豆アルカリ加
水分解物１３.５ｇを得た。REFERENCE EXAMPLE After 150 g of green coffee beans were pulverized, 45 g of calcium hydroxide and 1500 g of water were added, and the mixture was heated and stirred at 80 ° C. for 30 minutes. After cooling to room temperature, solid-liquid separation was performed to obtain an aqueous solution. After adjusting the pH to 3 by adding dilute hydrochloric acid, the activated carbon was decolorized. Insoluble matter was removed by filtration to obtain a filtrate. The filtrate is subjected to an ion exchange membrane electrodialysis device (molecular weight cut off for cation exchange membrane: 300, molecular weight cut off for anion exchange membrane: 100).
, And then concentrated under reduced pressure and freeze-dried to obtain 34% quinic acid, 28% sucrose, and 1 monosaccharide.
13.5 g of a coffee bean alkaline hydrolyzate consisting of 2%, 8% ash and others was obtained.
【００１６】試験例１ グレープフルーツ果汁に、キナ酸含量として同等となる
よう、実施例１もしくは実施例２のコーヒー豆加水分解
物を５ppm、参考例のコーヒー豆加水分解物を４.５pp
m、またはキナ酸試薬（ナカライテスク社）を１.６ppm
添加したサンプルをそれぞれ調製した。無添加グレープ
フルーツ果汁を対照サンプルとして、各サンプルについ
て、訓練されたパネラー６名により苦味を評価項目とし
て官能評価を行った。評価点は、無添加品を４点、苦味
を強く感じた時を７点、苦味を全く感じなかった時を１
点とした。評価結果の平均値を表１に示した。Test Example 1 5 g of the hydrolyzate of the coffee bean of Example 1 or 2 and 4.5 pp of the hydrolyzate of the coffee bean of the reference example were added to grapefruit juice so as to have the same quinic acid content.
1.6 ppm of m or quinic acid reagent (Nacalai Tesque)
Each of the added samples was prepared. Using no grapefruit juice as a control sample, sensory evaluation was performed for each sample by six trained panelists using bitterness as an evaluation item. The evaluation points were 4 points for the additive-free product, 7 points when the bitterness was strongly felt, and 1 point when the bitterness was not felt at all.
Points. Table 1 shows the average value of the evaluation results.
【００１７】[0017]
【表１】 表１ 評価サンプル 評価点平均 無添加品 ４.０ 実施例１加水分解物添加品 ２.８ 実施例２加水分解物添加品 ２.６ 参考例加水分解物添加品 ３.４ キナ酸試薬添加品 ３.６ Table 1 Evaluation sample Evaluation point average additive-free product 4.0 Example 1 Hydrolyzate additive 2.8 Example 2 Hydrolyzate additive 2.6 Reference example Hydrolyzate additive 3.4 Kina 3.6 with acid reagent additive
【００１８】表１の結果から、本発明品は、苦味を顕著
に抑制することができ、その効果は参考例の加水分解物
および試薬のキナ酸よりも優れていることがわかった。From the results shown in Table 1, it was found that the product of the present invention was able to remarkably suppress bitterness, and the effect was superior to the hydrolyzate of the reference example and the reagent quinic acid.
【００１９】試験例２ 食品に存在する苦味としてカフェイン（ナカライテスク
社）を選び、その水溶液（０.０１％ w／w）に、実施例
１もしくは実施例例２の加水分解物を０.０００５％
（５ppm）、参考例の加水分解物を４.５ppm、またはキ
ナ酸試薬（ナカライテスク社）を１.６ppmの最終濃度と
なるように添加したサンプルを調製した。無添加カフェ
イン水溶液を対照サンプルとして、各サンプルについ
て、訓練されたパネラー６名により苦味を評価項目とし
て官能評価を行った。評価点は、無添加品を４点、苦味
を強く感じた時を７点、苦味を全く感じなかった時を１
点とした。評価結果の平均値を表２に示した。Test Example 2 Caffeine (Nacalai Tesque, Inc.) was selected as a bitter taste present in food, and the hydrolyzate of Example 1 or Example 2 was added to an aqueous solution (0.01% w / w) of 0.1%. 0005%
(5 ppm), a hydrolyzate of Reference Example was added to a final concentration of 4.5 ppm, or a quinic acid reagent (Nacalai Tesque) was added to a final concentration of 1.6 ppm. Using the caffeine-free aqueous solution as a control sample, sensory evaluation was performed for each sample by six trained panelists using bitterness as an evaluation item. The evaluation points were 4 points for the additive-free product, 7 points when the bitterness was strongly felt, and 1 point when the bitterness was not felt at all.
Points. Table 2 shows the average value of the evaluation results.
【００２０】[0020]
【表２】 表２ 評価サンプル 評価点平均 無添加品 ４.０ 実施例１加水分解物添加品 ２.５ 実施例２加水分解物添加品 ２.４ 参考例加水分解物添加品 ３.４ キナ酸試薬添加品 ３.５ Table 2 Evaluation sample Evaluation point average additive-free product 4.0 Example 1 Hydrolyzate additive product 2.5 Example 2 Hydrolyzate additive product 2.4 Reference example Hydrolyzate additive product 3.4 Kina Addition of acid reagent 3.5
【００２１】表２の結果から、本発明品は、苦味を顕著
に抑制することができ、その効果は参考例加水分解物や
キナ酸よりも優れていることがわかった。From the results shown in Table 2, it was found that the product of the present invention can remarkably suppress bitterness, and the effect is superior to the hydrolyzate of Reference Example and quinic acid.
【００２２】実施例３ ペプチド含有飲料 下記の処方の飲料に、実施例１もしくは実施例２の加水
分解物を５ppm、参考例の加水分解物を４.５ppmまたは
キナ酸を１.６ppmの最終濃度となるように添加してペプ
チド含有飲料を調製した。無添加ペプチド含有飲料を対
照サンプルとして、各サンプルについて、訓練されたパ
ネラー６名により苦味を評価項目として官能評価を行っ
た。評価点は、無添加品を４点、苦味を強く感じた時を
７点、苦味を全く感じなかった時を１点とした。評価結
果の平均値を表３に示した。 Example 3 Peptide-Containing Beverage A beverage having the following formulation was prepared at a final concentration of 5 ppm of the hydrolyzate of Example 1 or Example 2, 4.5 ppm of the hydrolyzate of Reference Example, or 1.6 ppm of quinic acid. To prepare a peptide-containing beverage. Using the beverage containing no peptide as a control sample, sensory evaluation was performed for each sample by six trained panelists using bitterness as an evaluation item. The evaluation points were 4 points for the additive-free product, 7 points when the bitterness was strongly felt, and 1 point when the bitterness was not felt at all. Table 3 shows the average value of the evaluation results.
【００２３】[0023]
【表３】 表３ 評価サンプル 評価点平均 無添加品 ４.０ 実施例１加水分解物添加品 ２.８ 実施例２加水分解物添加品 ２.７ 参考例加水分解物添加品 ３.５ キナ酸試薬添加品 ３.７ Table 3 Evaluation sample Evaluation point average additive-free product 4.0 Example 1 Hydrolyzate additive 2.8 Example 2 Hydrolyzate additive 2.7 Reference example Hydrolyzate additive 3.5 Kina Addition of acid reagent 3.7
【００２４】表３の結果から、本発明の苦味抑制剤は、
ペプチド由来の苦味を顕著に抑制することができ、その
効果は参考例加水分解物やキナ酸よりも優れていること
がわかった。From the results in Table 3, the bitterness suppressor of the present invention was
It was found that the bitterness derived from the peptide could be remarkably suppressed, and the effect was superior to the hydrolyzate of Reference Example and quinic acid.
【００２５】試験例３ 食品に存在する渋味成分として茶抽出ポリフェノール
（三井農林社製：ポリフェノール３０）を選び、その水
溶液（０.０５％ w／w）に、実施例１もしくは実施例例
２の加水分解物を０.０００５％（５ppm）、参考例の加
水分解物を４.５ppm、またはキナ酸試薬（ナカライテス
ク社）を１.６ppmの最終濃度となるように添加したサン
プルを調製した。無添加ポリフェノール水溶液を対照サ
ンプルとして、各サンプルについて、訓練されたパネラ
ー６名により渋味を評価項目として官能評価を行った。
評価点は、無添加品を４点、渋味を強く感じた時を７
点、渋味を全く感じなかった時を１点とした。評価結果
の平均値を表４に示した。Test Example 3 Tea extracted polyphenol (manufactured by Mitsui Norin Co., Ltd .: Polyphenol 30) was selected as the astringent component present in food, and the aqueous solution (0.05% w / w) was used to prepare Example 1 or Example 2 A sample was prepared by adding 0.0005% (5 ppm) of the hydrolyzate, 4.5 ppm of the hydrolyzate of Reference Example, or 1.6 ppm of a quinic acid reagent (Nacalai Tesque, Inc.) to a final concentration of 1.6 ppm. . Using a non-added polyphenol aqueous solution as a control sample, sensory evaluation was performed for each sample by six trained panelists using astringency as an evaluation item.
The evaluation points were 4 points for the additive-free product and 7 points for when the astringency was strongly felt.
The point when no point or astringency was felt was given 1 point. Table 4 shows the average value of the evaluation results.
【００２６】[0026]
【表４】 表４ 評価サンプル 評価点平均 無添加品 ４.０ 実施例１加水分解物添加品 ２.９ 実施例２加水分解物添加品 ２.９ 参考例加水分解物添加品 ３.５ キナ酸試薬添加品 ３.６ Table 4 Evaluation sample Evaluation point average additive-free product 4.0 Example 1 Hydrolyzate additive 2.9 Example 2 Hydrolyzate additive 2.9 Reference example Hydrolyzate additive 3.5 Kina 3.6 with acid reagent additive
【００２７】表４の結果から、本発明の渋味抑制剤は、
渋味を顕著に抑制することができ、その効果は参考例加
水分解物やキナ酸よりも優れていることがわかった。From the results shown in Table 4, the astringent suppressant of the present invention was
The astringency was remarkably suppressed, and the effect was found to be superior to the hydrolyzate of Reference Example and quinic acid.
【００２８】実施例４ 緑茶飲料 緑茶葉１０ｇに８０℃の熱湯１０００ｇを加えて３分間
滲出させた後、２００メッシュの網で茶葉を除き、緑茶
飲料を得た。この緑茶飲料に、実施例１もしくは実施例
２の加水分解物を５ppm、参考例の加水分解物を４.５pp
mまたはキナ酸を１.６ppmの最終濃度となるように添加
して本発明の緑茶飲料を調製した。無添加緑茶飲料を対
照品として、各サンプルについて、訓練されたパネラー
６名により渋味を評価項目として官能評価を行った。評
価点は、無添加品を４点、渋味を強く感じた時を７点、
渋味を全く感じなかった時を１点とした。評価結果の平
均値を表５に示した。Example 4 Green Tea Beverage To 10 g of green tea leaves, 1000 g of boiling water at 80 ° C. was added and exuded for 3 minutes, and then the tea leaves were removed with a 200 mesh net to obtain a green tea beverage. 5 ppm of the hydrolyzate of Example 1 or 2 and 4.5 pp of the hydrolyzate of Reference Example were added to this green tea beverage.
m or quinic acid was added to a final concentration of 1.6 ppm to prepare a green tea beverage of the present invention. Using the green tea beverage without additives as a control, sensory evaluation was performed for each sample by six trained panelists using astringency as an evaluation item. Evaluation points are 4 points for additive-free products, 7 points for strong astringency,
A point where no astringency was felt was given 1 point. Table 5 shows the average value of the evaluation results.
【００２９】[0029]
【表５】 表５ 評価サンプル 評価点平均 無添加品 ４.０ 実施例１加水分解物添加品 ３.０ 実施例２加水分解物添加品 ２.９ 参考例加水分解物添加品 ３.４ キナ酸試薬添加品 ３.６Table 5 Table 5 Evaluation sample Evaluation point average additive-free product 4.0 Example 1 Hydrolyzate additive 3.0 Example 2 Hydrolyzate additive 2.9 Reference example Hydrolyzate additive 3.4 Kina 3.6 with acid reagent additive
【００３０】表５の結果から、本発明の渋味抑制剤は、
緑茶のタンニン類由来の渋味を顕著に抑制することがで
き、その効果は参考例加水分解物やキナ酸よりも優れて
いることがわかった。From the results shown in Table 5, the astringent suppressant of the present invention was
It was found that the astringency derived from tannins of green tea could be remarkably suppressed, and the effect was superior to the hydrolyzate of Reference Example and quinic acid.
【００３１】[0031]
【発明の効果】本発明の苦味および／または渋味抑制剤
を苦味および／または渋味を有する食品又は医薬品に少
量添加することで、不快な苦味や渋味を抑制することが
できる。The unpleasant bitterness and astringency can be suppressed by adding a small amount of the bitterness and / or astringency inhibitor of the present invention to foods or pharmaceuticals having the bitterness and / or astringency.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 田野 達男 岡山県赤磐郡山陽町穂崎351番地 Ｆターム(参考） 4B027 FB28 FC02 FK07 FQ20 4B047 LB06 LF07 LG58 LP01 4C076 BB01 FF52 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Tatsuo Tano 351 Hozaki, Sanyo-cho, Akaiwa-gun, Okayama F-term (reference) 4B027 FB28 FC02 FK07 FQ20 4B047 LB06 LF06 LG58 LP01 4C076 BB01 FF52
Claims (5)
不溶物を除去後、加水分解物を吸着剤と接触させて精製
して得られるコーヒー豆加水分解物からなることを特徴
とする苦味および／または渋味抑制剤。1. A method of hydrolyzing coffee beans using an enzyme,
A bitterness and / or astringency inhibitor comprising a coffee bean hydrolyzate obtained by removing the insolubles and then contacting the hydrolyzate with an adsorbent for purification.
テラーゼであることを特徴とする請求項１に記載の苦味
および／または渋味抑制剤。2. The bitterness and / or astringency inhibitor according to claim 1, wherein the enzyme is tannase or chlorogenic acid esterase.
徴とする請求項１または２に記載の苦味および／または
渋味抑制剤。3. The agent for suppressing bitterness and / or astringency according to claim 1, wherein the adsorbent is an ion exchange resin.
高分子吸着樹脂であることを特徴とする請求項１または
２に記載の苦味および／または渋味抑制剤。4. The bitter and / or astringent suppressant according to claim 1, wherein the adsorbent is a styrene-divinylbenzene-based polymer adsorption resin.
たは渋味抑制剤を含有することを特徴とする食品又は医
薬品。5. A food or pharmaceutical product comprising the bitterness and / or astringency inhibitor according to claim 1.
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| JP2000136970A JP4068789B2 (en) | 2000-05-10 | 2000-05-10 | Bitterness / Astringency Inhibitor |
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| JP2006104071A (en) * | 2004-09-30 | 2006-04-20 | Ogawa & Co Ltd | Sense stimulation-reinforcing agent |
| EP1726213A1 (en) * | 2005-05-24 | 2006-11-29 | Nestec S.A. | Soluble coffee product |
| JP2007275065A (en) * | 2006-04-10 | 2007-10-25 | Kraft Foods Holdings Inc | Stabilized enzyme composition |
| JP2008043217A (en) * | 2006-08-11 | 2008-02-28 | Kobayashi Pharmaceut Co Ltd | Food composition |
| WO2009132887A1 (en) * | 2008-04-30 | 2009-11-05 | Nestec S.A. | Compositions for preparing a coffee beverage comprising hydrolysed chlorogenic acid |
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| JP2006104070A (en) * | 2004-09-30 | 2006-04-20 | Ogawa & Co Ltd | Cool feeling-reinforcing agent |
| JP2006104071A (en) * | 2004-09-30 | 2006-04-20 | Ogawa & Co Ltd | Sense stimulation-reinforcing agent |
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| WO2006125505A1 (en) | 2005-05-24 | 2006-11-30 | Nestec S.A. | Soluble coffee product |
| JP2007275065A (en) * | 2006-04-10 | 2007-10-25 | Kraft Foods Holdings Inc | Stabilized enzyme composition |
| JP2008043217A (en) * | 2006-08-11 | 2008-02-28 | Kobayashi Pharmaceut Co Ltd | Food composition |
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| JP2012131821A (en) * | 2012-03-12 | 2012-07-12 | Ogawa & Co Ltd | Menthol product containing cooling stimulation promoter |
| JP2018057300A (en) * | 2016-10-04 | 2018-04-12 | 小川香料株式会社 | Flavor degradation inhibitor for beer taste beverage, and flavor degradation inhibiting method |
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| EXPY | Cancellation because of completion of term |