JP2017035011A - Agent for improving bitter taste of food and beverage product, method for improving bitter taste of food and beverage product, and composition for food and beverage product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an agent for improving bitter taste of a food and beverage product, a method for improving bitter taste of a food and beverage product, and a composition for a food and beverage product that are effective for a variety of ingredients exhibiting bitter taste such as caffeine, vitamin B, cocoa flavanol, enzyme-treated rutin and the like, and can provide a food and beverage product with a good flavor by suppressing bitter taste of a food and beverage product containing such ingredients.SOLUTION: The composition for a food and beverage product comprises: one or two or more selected from the group consisting of caffeine, vitamin B1, cocoa flavanol, and enzyme-treated rutin; and piceatannol. The agent for improving bitter taste of a food and beverage product comprises piceatannol as an active ingredient. In the method for improving bitter taste of a food and beverage product, piceatannol is added to a food and beverage product having bitter taste in an amount effective for improving the bitter taste of the food and beverage product.SELECTED DRAWING: None

Description

  The present invention relates to a technique for improving the bitterness of foods and drinks containing ingredients that exhibit bitterness, such as caffeine, vitamin Bs, cacao flavanols, and enzyme-treated rutin.

  Caffeine contained in coffee and tea is known to have effects such as exciting the central nervous system to wake up sleepiness, relieving fatigue, and helping burn fat. Caffeine can be taken from foods and beverages such as coffee and tea, or processed foods, health foods, health drinks, supplements and the like prepared to contain a predetermined amount of caffeine have been developed.

  Vitamin Bs are coenzymes that help the enzyme function, and are necessary for the physiological functions and metabolism of the body. For example, vitamin B1 deficiency causes muscle pain, swelling, beriberi, etc., vitamin B2 deficiency causes stomatitis, eye fatigue, keratitis, etc., vitamin B6 deficiency causes dermatitis, stomatitis, anemia, etc. Vitamin B12 deficiency causes anemia and the like, and niacin deficiency causes dermatitis and the like. Vitamin Bs can be taken from daily meals, or processed foods, health foods, health drinks, supplements, medical foods and the like prepared to contain a predetermined amount of vitamin Bs have been developed.

  Cocoa flavanols contained in cocoa, bitter chocolate, and the like are known to have effects such as antioxidant, antibacterial, antihypertensive, blood cholesterol adjustment, defecation adjustment, wound healing promotion, and vascular sclerosis inhibition. Cocoa flavanols can be ingested from foods and drinks such as cocoa and bitter chocolate, or processed foods, health foods, health drinks, supplements, medical foods, etc. that have been prepared to contain a certain amount of cocoa flavanols have also been developed. ing.

  Rutin contained in buckwheat etc. is known for its effects such as antioxidant, anti-inflammatory, blood flow improvement, and antiallergy. Enzyme-treated rutin and the like having increased absorption into the living body have been developed, and processed foods, health foods, health drinks, supplements and the like prepared to contain the enzyme-treated rutin in a predetermined amount have also been developed.

  By the way, caffeine, vitamin Bs, cacao flavanols, enzyme-treated rutin and the like are all components that exhibit bitterness, and a technique for improving the bitterness of foods and drinks containing these is desired.

  For example, Patent Document 1 below describes that the bitter substance naringin contained in citrus masks unpleasant bitterness remaining in the aftertaste peculiar to caffeine. Moreover, the following patent document 2 describes that fermented cellulose suppresses the flavor unique to vitamin B1. Patent Document 3 below describes that by adding GABA to a food and drink such as chocolate containing a cacao-derived raw material, unfavorable taste qualities such as bitterness and sourness can be improved and palatability can be enhanced. . Patent Document 4 below describes that the bitter taste of enzyme-treated rutin can be effectively masked by chondroitin sulfate extracted with water.

JP-A-8-149967 JP 2011-250716 A JP 2007-6853 A International Publication No. WO2010 / 113315

  Conventionally, techniques for suppressing bitterness that are individually effective for various components exhibiting bitterness as in the above cited references 1 to 4 have been known, but for convenience of use, bitterness is used. A technique for suppressing bitterness that is more comprehensive and effective for various components exhibiting the above has been desired.

  In view of the above prior art, the object of the present invention is effective for various ingredients exhibiting bitterness such as caffeine, vitamin Bs, cocoa flavanols, and enzyme-treated rutin, and suppresses the bitterness of foods and drinks containing them. And it is providing the bitterness improving agent of food-drinks, the bitterness improvement method of food-drinks, and the composition for food-drinks which can provide a food-drink with good flavor.

  As a result of diligent research by the present inventors, it was found that piceatannol has an effect of suppressing bitterness caused by caffeine, vitamin B1, cacao flavanol, enzyme-treated rutin and the like, and has completed the present invention.

  That is, the bitterness improving agent for foods and beverages according to the present invention is characterized by containing piceatannol as an active ingredient.

  In the bitterness improving agent of the food / beverage products of this invention, it is preferable that the said food / beverage products are caffeine containing food / beverage products, vitamin B1 containing food / beverage products, cacao flavanol containing food / beverage products, or enzyme-treated rutin containing food / beverage products.

  Moreover, it is preferable that the said food / beverage products are caffeine containing food / beverage products, Comprising: It is used so that piceatannol content may be 0.00167-1.67 mass parts with respect to the caffeine content 1 mass part.

  Moreover, the said food / beverage products are vitamin B1-containing food / beverage products, Comprising: It is preferable to use it so that a piceatannol content may be 0.001-0.75 mass part with respect to the vitamin B1 content 1 mass part. .

  Moreover, the said food / beverage products are cocoa flavanol containing food / beverage products, Comprising: It is preferable to use it so that piceatannol content may be 0.0005-0.2 mass part with respect to 1 mass part of the cocoa flavanol content. .

  Moreover, the said food / beverage products are enzyme-treated rutin containing food / beverage products, Comprising: It is used so that piceatannol content may be 0.003-0.3 mass part with respect to the enzyme-treated rutin content 1 mass part. Is preferred.

  Moreover, the bitterness improvement method of the food / beverage products of this invention is characterized by adding piceatannol to the food / beverage products having a bitter taste in an amount effective to improve the bitterness of the food / beverage products.

  In the method for improving bitterness of foods and beverages of the present invention, the foods and beverages are preferably caffeine-containing foods and beverages, vitamin B1-containing foods and beverages, cacao flavanol-containing foods and beverages, or enzyme-treated rutin-containing foods and beverages.

  Moreover, the said food-drinks are caffeine containing food-drinks, Comprising: Piceatannol is added so that a piceatannol content may be 0.00167-1.67 mass parts with respect to the caffeine content 1 mass part. Is preferred.

  Moreover, the said food / beverage products are vitamin B1-containing food / beverage products, Comprising: Piceatannol is added so that a piceatannol content may be 0.001-0.75 mass part with respect to 1 mass part of the vitamin B1 content. Is preferred.

  Moreover, the said food / beverage products are cacao flavanol containing food / beverage products, Comprising: Piceatannol is added so that piceatannol content may be 0.0005-0.2 mass part with respect to the cacao flavanol content 1 mass part. Is preferred.

  Moreover, the said food / beverage products are enzyme-treated rutin containing food / beverage products, Comprising: Piceatannol is added so that piceatannol content may be 0.003-0.3 mass part with respect to 1 mass part of enzyme-treated rutin contents. It is preferable to do.

  Furthermore, the composition for eating and drinking of the present invention is characterized in that it contains one or more selected from the group consisting of caffeine, vitamin B1, cacao flavanol, and enzyme-treated rutin, and piceatannol. To do.

  The food and beverage composition of the present invention contains caffeine, and preferably contains 0.00167 to 1.67 parts by mass of piceatannol with respect to 1 part by mass of the caffeine content.

  Moreover, it contains vitamin B1, and it is preferable to contain 0.001 to 0.75 parts by mass of piceatannol with respect to 1 part by mass of the vitamin B1 content.

  Moreover, it contains a cacao flavanol and it is preferable to contain 0.0005-0.2 mass part of piceatannol with respect to 1 mass part of the cacao flavanol content.

  Furthermore, it contains an enzyme-treated rutin and preferably contains 0.003 to 0.3 parts by mass of piceatannol with respect to 1 part by mass of the enzyme-treated rutin content.

  According to the present invention, since various bitterness components such as caffeine, vitamin B1, cacao flavanol, and enzyme-treated rutin can be suppressed by piceatannol, the food and drink containing them. Even if it exists, the food / beverage products with sufficient flavor can be provided.

  This invention makes a food-drinks contain the piceatannol for improving the bitterness.

  The food and drink to which the present invention is applied is not particularly limited in its type and the like. For example, liquid drink, powdered drink, gel food and drink, powdered confectionery, granular confectionery, tablet confectionery, candy confectionery, cookie confectionery, biscuits confectionery , Cake confectionery, chocolate confectionery and the like. Examples of the gel-like food and drink include jelly, jelly drink, bavaroa, mousse, pudding, gummy candy and the like.

  Moreover, you may apply this invention to the food additive etc. which are used as what is added as a part of the raw material in the case of preparation, processing, etc. of the said food / beverage products.

  Piceatannol is a kind of polyphenol and has a structure represented by the following formula (1).

  Formula (1) represents trans-piceatannol having a structure in which two phenyl groups are linked by a trans-type alkene group. In the present invention, piceatannol is represented by formula (1). It is a concept including a cis type piceatannol having a structure in which two phenyl groups are linked by a cis type alkene group.

  As piceatannol, those prepared by a chemical synthesis method or a fermentation method may be used, or those derived from natural products such as plants may be used. For example, passion fruit seeds and grape and blueberry peels are rich in piceatannol, so that such plant-derived extracts can also be used.

  Hereinafter, as an example, an extract derived from passion fruit seeds containing piceatannol will be described.

  Passion fruit belongs to the genus Passiflora (Passiflora), and its fruits are edible, for example, Passiflora edulis, Passiflora alata, Passiflora amethystine, Passiflora antioquiensis, Passiflora biflora, Passiflora buonapartea, Passiflora assiariflora, Passiflora assiari cochinchinesis, Passiflora filamentosa, Passiflora herbertiana, Passiflora laurifolia, Passiflora ligularis, Passiflora lunata, Passiflora lutea, Passiflora maliformis, Passiflora mixta, Passiflora mucronata, Passiflora mollissima, Passiflora nibiba, Passiflora nibiba, Passiflora nibiba, Passiflora nibiba Passiflora popenovii, Passiflora quadrangularis, Passiflora riparia, Passiflora rubra, Passiflora serrate, Passiflora tiliaefolia, Passiflora tripartite, Passiflora villosa, Passiflora warmingii. Of these, Passifflora edulis is also known as Kudamonotosho, and the fruit is eaten as it is as a sweet and sour fruit, or the fruit juice is used as a juice, blended in foods and drinks such as jelly and cake, and used for flavoring. It has been done. Passion fruit seeds are hard but small and sometimes removed from the fruit when made into juices, but in jams and purees, the pulp containing the seeds is used as it is. As evidenced by this dietary experience, passion fruit seeds are safe.

  As a method for extracting piceatannol, methods described in International Publication WO2010 / 113315, JP2009-102298A, JP2009-102299A, and the like can be employed. For example, a method of extracting seeds using various extraction solvents as they are or after performing treatments such as drying, shredding, crushing, and grinding. The extraction temperature can be set as appropriate. Moreover, in order to improve the extraction efficiency of piceatannol, the seed may be subjected to chemical treatment such as acid decomposition or alkali decomposition or biochemical treatment such as enzymatic decomposition before extraction.

  The extraction solvent is preferably a polar solvent, such as water (hot water), lower alcohols having 5 or less carbon atoms such as ethanol, lower alkyl esters having 5 or less carbon atoms such as ethyl acetate, acetone, methyl ethyl ketone, diethyl ketone, chloro Examples include ketone solvents such as acetone, triol compounds such as glycerin, diol compounds such as propylene glycol, dipropylene glycol, and 1,3-butylene glycol. One or two or more of these mixed solvents may be used, and the extraction may be performed by sequentially bringing these solvents into contact with the seeds. Among these, a hydroalcoholic solvent such as hydrous ethanol, a hydrous ketone solvent such as hydrous acetone, or hydrous 1,3-butylene glycol is preferable because it can efficiently extract piceatannol.

  In the extraction treatment of piceatannol, seeds may be extracted stepwise with a plurality of extraction solvents. Thereby, the extract which contains piceatannol by high concentration can be manufactured with a sufficient yield.

  The extraction process of piceatannol is preferably performed while stirring the extraction solvent by ultrasonic vibration or shaking. According to this, the extraction efficiency of piceatannol can be increased.

  In the extract from the passion fruit seed obtained by extraction with the extraction solvent as described above, although it depends on the extraction conditions, it is usually 0.5 μg to 30 mg / 100 mg, more typically 3 μg in the dry matter. Piceatannol is included at a concentration of -10 mg / 100 mg. Here, in this specification, “in the dry matter” means the concentration when converted into dry matter from the actual product excluding the amount of water measured by the general component measurement method.

  The extract obtained as described above may be used as it is by concentrating or removing a part of the solvent, and may be used as it is, or after adding an excipient such as dextrin and freezing. It can also be used after being powdered by drying or spray drying. The insoluble matter contained in the extract may remain in the extract and may be removed by filtration or the like as appropriate. Since there are cases where piceatannol remains in the removed insoluble matter, this is further pulverized, made into fine particles, etc., returned to the original extract, and derived from a plant containing piceatannol. It is good also as an extract.

  In the case of plants other than passion fruit seeds, piceatannol can be extracted by the same operation.

  When an extract containing piceatannol, such as an extract of a passion fruit seed obtained as described above, is used in the present invention, the concentration of piceatannol in the extract is 0.05 mass in the dry matter. % Or more is preferable, and 0.05 to 25% by mass is more preferable. When the concentration of piceatannol in the extract is less than 0.05% by mass, it is necessary to add more extract to increase the piceatannol content of the food or drink. May come out strongly.

  When an extract containing piceatannol, such as an extract of passion fruit seed obtained as described above, is used in the present invention, the extract is subjected to ion exchange / size exclusion column chromatography, HPLC, gel filtration, It can also be fractionated and purified using piceatannol as an index by membrane separation or the like. In this case, the degree of purification of piceatannol is preferably 10 to 100% by mass, more preferably 60 to 100% by mass in the dry matter. According to this, the quantity of components other than piceatannol brought into the food and drink from the extract can be suppressed, and it is possible to prevent the flavor of the extract from appearing strongly in the food and drink.

  There is no particular limitation on the mode of adding piceatannol to improve the bitterness of the food and drink, for example, including piceatannol such as an extract of a passion fruit seed obtained as described above. Adding piceatannol or a piceatannol-containing composition prepared by an extract or chemical synthesis method or fermentation method as a part of the raw material when preparing or processing food and drink Can be mentioned.

  Whether piceatannol was added in an effective amount to improve the bitterness of food and drinks, whether bitterness was suppressed when containing piceatannol compared to not containing piceatannol. Appropriate judgment can be made by sensory evaluation or the like. The amount of piceatannol may be appropriately adjusted by such sensory evaluation.

  For example, the content of piceatannol in food and drink may differ slightly depending on the type of food and drink and the type of ingredients exhibiting bitterness. It is preferable to contain 0.001-10 mass%, It is more preferable to contain 0.002-5 mass%, It is especially preferable to contain 0.005-5 mass%. If the content exceeds 10% by mass, the bitterness, astringency, smell, etc. of piceatannol itself may be strongly produced.

  In addition, when the above-mentioned food or drink is prepared, processed, etc., in the form of a food additive used as a part of its raw material, when piceatannol is contained in the food or drink, the form is used. The content of piceatannol in the inside may differ slightly depending on the types of foods and beverages and the types of ingredients exhibiting bitterness. It is preferable to contain 0.01 to 65% by mass of diol, more preferably 0.03 to 45% by mass, even more preferably 0.1 to 35% by mass, The content of 0.5 to 25% by mass is particularly preferable.

  However, in order to improve the bitterness of food and drink more effectively, it is more preferable to slightly adjust the content of piceatannol in the food and drink depending on the kind of food and drink and the type of ingredients exhibiting bitterness.

  Below, the case where food / beverage products are caffeine containing food / beverage products, vitamin B1 containing food / beverage products, cacao flavanol containing food / beverage products, or enzyme-treated rutin containing food / beverage products is demonstrated.

(1) Caffeine-containing food or drink For example, when the food or drink is a caffeine-containing food or drink, the piceatannol content is preferably 0.00167 to 1.67 parts by mass relative to 1 part by mass of the caffeine content. 0.00667 to 0.67 parts by mass is more preferable. If the piceatannol content is less than the above range, the effect of improving the bitter taste of caffeine is poor, and if it exceeds the above range, the bitter taste, astringency, smell, etc. of the piceatannol itself may be strong.

  In this case, the content of caffeine in food and drink may differ slightly depending on the type of food and drink and the type of ingredients that exhibit bitterness. It is preferable to contain 0.05-20 mass%, It is more preferable to contain 0.2-15 mass%, It is especially preferable to contain 0.5-10 mass%. If the content exceeds 20% by mass, the amount of piceatannol required to improve the bitterness of caffeine increases, so that the bitterness, astringency, smell, etc. of piceatannol itself will be strong. Sometimes.

  Adjustment of the content of caffeine in foods and drinks includes synthetic caffeine synthesized by chemical synthesis methods, extracted caffeine extracted from natural products, concentrates of food and drink such as coffee and tea with high caffeine content, It can be appropriately carried out using an extract, a purified product and the like.

  In addition, when caffeine is added to a food or drink together with piceatannol in the form of a food additive or the like, the content of piceatannol and caffeine in the form depends on the type and bitterness of the food or drink. It may differ slightly depending on the type of components present, and although it cannot be generally stated, 0.01 to 62.5% by mass of piceatannol and 0.5% of caffeine in the dry matter in the form of food additives and the like. It is preferable to contain-99.8 mass%, and it is more preferable to contain 0.03-40.1 mass% of piceatannol, and 5-99.3 mass% of caffeine.

(2) Vitamin B1-containing food or drink For example, when the food or drink is vitamin B1-containing food or drink, the piceatannol content is preferably 0.001 to 0.75 parts by mass with respect to 1 part by mass of the vitamin B1 content. More preferably, it is 0.05 to 0.5 parts by mass. If the piceatannol content is less than the above range, the effect of improving the bitterness of vitamin B1 is poor, and if it exceeds the above range, the bitterness, astringency, smell, etc. of the piceatannol itself may be strong.

  In this case, the content of vitamin B1 in the food and drink may differ somewhat depending on the type of food and drink and the type of ingredients that exhibit a bitter taste. The content is preferably 0.005 to 50% by mass, more preferably 0.01 to 40% by mass, and particularly preferably 0.05 to 25% by mass. If the content exceeds 50% by mass, the amount of piceatannol required to improve the bitterness of vitamin B1 increases, so the bitterness, astringency, smell, etc. of piceatannol itself will be strong. Sometimes.

  Adjustment of the content of vitamin B1 in foods and beverages includes synthetic vitamin B1 synthesized by a chemical synthesis method, extracted vitamin B1 extracted from natural products, concentrates of foods and beverages such as soybeans and sesame with high vitamin B1 content, It can be appropriately carried out using an extract, a purified product and the like.

  In addition, when vitamin B1 is added to a food or drink together with piceatannol in the form of a food additive or the like, the content of piceatannol and vitamin B1 in the form depends on the type and bitterness of the food or drink. It may differ slightly depending on the type of components present, and although it cannot be generally stated, 0.01 to 42.9% by mass of piceatannol and 0.05% of vitamin B1 are contained in the dry matter in the form of food additives and the like. It is preferable to contain -99.9 mass%, and it is more preferable to contain 0.03-33.3 mass% of piceatannol and 0.5-95.2 mass% of vitamin B1.

(3) Cocoa flavanol-containing food or drink For example, when the food or drink is a cocoa flavanol-containing food or drink, the piceatannol content is preferably 0.0005 to 0.2 parts by mass with respect to 1 part by mass of the cocoa flavanol content. 0.1 to 0.2 parts by mass is more preferable. When the piceatannol content is less than the above range, the effect of improving the bitter taste of cacao flavanol is poor, and when it exceeds the above range, the bitter taste, astringency, smell, etc. of piceatannol itself may be strong.

  In this case, the content of cocoa flavanols in the food and drink may differ slightly depending on the type of food and drink and the type of ingredients exhibiting a bitter taste. The content is preferably 0.1 to 30% by mass, more preferably 0.2 to 20% by mass, and particularly preferably 0.5 to 10% by mass. If the content exceeds 30% by mass, the amount of piceatannol required to improve the bitterness of cocoa flavanols increases, so that the bitterness, astringency, smell, etc. of piceatannol itself will be strong. Sometimes.

  The content of cocoa flavanols in foods and drinks is adjusted using extracted cocoa flavanols extracted from cocoa beans, cocoa and bitter chocolate concentrates, extracts, and refined products such as cocoa flavanols. Can be appropriately performed.

  In addition, when adding cacao flavanols together with piceatannol to foods and drinks in the form of food additives, etc., the content of piceatannol and cacao flavanols in the form depends on the type and bitterness of the food or drink. Depending on the type of ingredients present, it may differ slightly, and it cannot be generally stated, but 0.01 to 16.7% by mass of piceatannol and 1 to 99 of cacao flavanol in the dry matter in the form of food additives and the like. It is preferable to contain 0.9 mass%, and it is more preferable to contain 0.5-16.7 mass% of piceatannol and 5-90.9 mass% of cacao flavanols.

  In addition, in this specification, a cocoa flavanol refers to the flavanol contained in a cocoa bean. The cocoa flavanol can be separated from various cocoa raw materials such as cocoa mass, defatted cocoa mass, cocoa powder, cocoa shell, and cocoa nibs by a known method. Specifically, the cocoa raw material is pulverized and, if necessary, degreased or alkali-treated, and then extracted with a polar solvent such as water, hydrous ethanol, ethanol, etc., so that cocoa flavanols are the main components of the extract. Can be obtained. Such cocoa flavanols are typically based on epicatechin 1-10 mer. Furthermore, the cocoa flavanol with which content of the specific or one part flavanol compound was raised can also be obtained by processing by a well-known separation fractionation means.

  Cocoa flavanols are extracted by using various cocoa raw materials such as cocoa mass, defatted cocoa mass, cocoa powder, cocoa shell, cocoa nibs, processed products such as pulverized products thereof, or using a solvent such as water, hot water, or alcohol. Cocoa flavanols as contained in the liquid can also be used. Moreover, this extract may be further dried by a method such as freeze drying or spray drying, and used as a dry powder.

  Cocoa flavanol can be measured using epicatechin as a standard by the method described in Journal of AOAC International Vol. 96, No. 4, 705-11 (2011).

(4) Enzyme-treated rutin-containing food or drink For example, when the food or drink is an enzyme-treated rutin-containing food or drink, the piceatannol content is 0.003 to 0.3 parts by mass relative to 1 part by mass of the enzyme-treated rutin content. It is preferable that it is 0.01-0.3 mass part. If the piceatannol content is less than the above range, the effect of improving the bitterness of the enzyme-treated rutin is poor, and if it exceeds the above range, the bitterness, astringency, smell, etc. of the piceatannol itself may be strong.

  In this case, the content of the enzyme-treated rutin in the food and drink may differ slightly depending on the type of the food and drink and the type of ingredients exhibiting a bitter taste. The content of rutin is preferably 0.1 to 20% by mass, more preferably 0.2 to 10% by mass, and particularly preferably 0.2 to 5% by mass. If the content exceeds 20% by mass, the amount of piceatannol required to improve the bitterness of the enzyme-treated rutin increases, so that the bitterness, astringency, smell, etc. of piceatannol itself appear strongly. May end up.

  The content of the enzyme-treated rutin in the food and drink can be adjusted as appropriate using commercially available enzyme-treated rutin and the like.

  In addition, in the form of food additives, etc., when enzyme-treated rutin is added to food and drink together with piceatannol, the contents of piceatannol and enzyme-treated rutin in the form are the types of food and drink It may differ slightly depending on the type of ingredient exhibiting a bitter taste, and although it cannot be generally stated, 0.01 to 23.1% by mass of piceatannol and enzyme-treated rutin are contained in the dry matter in the form of a food additive or the like. It is preferable to contain 1 to 99.7% by mass, more preferably 0.02 to 23.1% by mass of piceatannol and 2 to 99.0% by mass of enzyme-treated rutin.

  Enzyme-treated rutin is obtained by transferring sugar to quercetin, which is an aglycon of rutin, by enzymatic treatment to increase the water solubility of rutin, and generally contains α-glucosyl isoquercitrin as a main component. The preparation method is not particularly limited. For example, as described in JP-B-54-32073, a rutin-containing composition containing rutin and its related isoquercitrin, such as buckwheat extract, etc. , By transferring a glycosyltransferase in a solution containing a glucose donor such as starch, to transfer equimolar amounts of glucose residues from the glucose donor to rutin or isoquercitrin, and then allowing amylase to act Thus, an enzyme-treated rutin containing α-glucosyl isoquercitrin as a main component can be obtained. α-Glucosylisoquercitrin can be further purified by contacting the porous synthetic adsorbent and utilizing the difference in adsorbability. The enzyme-treated rutin used in the present invention typically has a content of α-glucosyl isoquercitrin as a main component of preferably 1% by mass or more, more preferably 5% by mass or more in the dry matter. Most preferably, it is 10 mass% or more.

  The amount of the enzyme-treated rutin can be calculated by measuring the amount by HPLC method and converting it to isoquercitrin.

  In addition, although the above demonstrated the preferable range from the viewpoint of the ratio of piceatannol with respect to each bitter substance about the case where the component which exhibits a bitter taste is a caffeine, vitamin B1, cacao flavanol, or enzyme-treated rutin, As for foods and drinks containing, adding or blending two or more bitter substances among them, Piceatannol has a bitter taste improving effect in combination with each bitter substance in each of the above ranges. Can demonstrate.

  The food / beverage products can further contain other necessary raw materials as long as the effects of the present invention are not impaired.

  Examples of other raw materials include fruit juices, sweeteners, acidulants, vitamins other than vitamin B1, amino acids, minerals, proteins, thickeners, fragrances, and pigments.

  The type of fruit juice is not particularly limited, and examples thereof include passion fruit juice, lemon juice, melon juice, yuzu juice, orange juice, grapefruit juice, apple juice, peach juice, grape juice, pineapple juice and the like.

  As for the form of the fruit juice, any of the fruit juice juice that has been subjected to enzyme treatment or the like, removed the solid component to be clarified, and the clarified fruit juice or the turbid fruit juice containing the solid component such as the turbid component or the insoluble component derived from the fruit is preferable. Can be used. In the present invention, the transparent fruit juice and the turbid fruit juice include straight fruit juice in which the fruit juice is not concentrated or diluted, concentrated fruit juice in which the juice liquid is concentrated, and reduced fruit juice in which the concentrated fruit juice is further diluted.

  The amount of juice added varies depending on the type of food or drink. For example, when the type of food or drink is a liquid beverage, a powdered beverage, or a gel-like food or drink, the content of fruit juice at the time of eating or drinking is 0. It is preferable to add so that it may become 5-20 mass%, and 1-10 mass% is more preferable. If the addition amount of fruit juice is the said range, the flavor of fruit juice can be firmly felt and it can be set as the food-drinks with a refreshing feeling. In addition, when the food / beverage product is a type that is diluted with a liquid raw material such as water to eat / drink, the state after dilution corresponds to “at the time of eating and drinking”.

  Examples of the sweetener include sugar, glucose, fructose, fructose glucose liquid sugar, glucose fructose liquid sugar, oligosaccharide, trehalose, xylitol, honey, lactitol, maltitol, mannitol, sorbitol, sucralose, erythritol and the like. These sweeteners can be used alone or in combination of two or more.

  There is no limitation in particular as a sour agent, A conventionally well-known thing can be used. Examples thereof include citric acid, malic acid, lactic acid, succinic acid, tartaric acid, ascorbic acid, gluconic acid, phosphoric acid, and salts thereof. These acidulants can be used alone or in combination of two or more.

  The vitamins other than vitamin B1 are not particularly limited, and conventionally known vitamins can be used. For example, vitamin B other than vitamin A and vitamin B1, vitamin C, vitamin D, vitamin E, vitamin F, vitamin K, vitamin P, choline, inositol, paraaminobenzoic acid (PABA) and the like can be mentioned. These vitamins can be used alone or in combination of two or more.

  The amino acid is not particularly limited, and conventionally known amino acids can be used. Examples include alanine, arginine, aspartic acid, asparagine, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine and the like. These amino acids can be used alone or in combination of two or more.

  There is no limitation in particular as a mineral, A conventionally well-known thing can be used. For example, sodium chloride, potassium chloride, calcium chloride, magnesium chloride, calcium lactate, sodium lactate and the like can be mentioned. These minerals can be used alone or in combination of two or more.

  There is no limitation in particular as protein, A conventionally well-known thing can be used. Examples thereof include whey protein isolate (WPI), which is a protein derived from milk, whey protein concentrate (WPC), isolated soy protein (SPI), which is a protein derived from soybean, or a hydrolyzate thereof. These can be used alone or in combination of two or more.

  There is no limitation in particular as a thickener, A conventionally well-known thing can be used. Examples include pectin, gelatin, agar, carrageenan, gum arabic, gellan gum, locust bean gum, glucomannan, xanthan gum, guar gum, tara gum, tamarind seed gum and the like.

  In the following test examples 1 to 4, the test compound and piceatannol were dissolved in water at each concentration, and the taste was compared with the case where no piceatannol was added by three panelists based on the criteria shown in Table 1. Was evaluated for changes.

(Test Example 1)
Caffeine and piceatannol were dissolved in water with the combination of concentrations shown in Table 2, and the change in flavor compared to the case where piceatannol was not added was evaluated.

  As shown in Table 2, the effect of suppressing the bitter taste of caffeine was recognized by adding piceatannol in a predetermined amount to caffeine. In particular, when 0.00167 mg or more of piceatannol was added to 1 mg of caffeine, the inhibitory effect was high. In addition, when piceatannol was added excessively, such as adding 2.5 mg piceatannol to 1 mg caffeine (75 mg piceatannol in 100 mL), the bitter taste of piceatannol itself came to be felt.

(Test Example 2)
Vitamin B1 and piceatannol were dissolved in water with the combination of concentrations shown in Table 3, and the change in flavor compared to the case where no piceatannol was added was evaluated.

  As shown in Table 3, the effect of suppressing the bitter taste of vitamin B1 was recognized by adding piceatannol in a predetermined amount to vitamin B1. In particular, when 0.001 mg or more of piceatannol was added to 1 mg of vitamin B1, the inhibitory effect was high. In addition, 1.25 mg of piceatannol was added to 1 mg of vitamin B1, and when piceatannol was added too much (50 mg of piceatannol in 100 mL), the bitter taste of piceatannol itself came to be felt. .

(Test Example 3)
With the combination of concentrations shown in Table 4, cacao flavanols and piceatannol were dissolved in water, and the change in flavor was evaluated as compared to the case where piceatannol was not added.

  As shown in Table 4, the effect of suppressing the bitter taste of cocoa flavanol was recognized by adding piceatannol in a predetermined amount to cocoa flavanol. In particular, when 0.0005 mg or more of piceatannol was added to 1 mg of cacao flavanol, the inhibitory effect was high. In addition, when piceatannol was added excessively, such as adding 0.5 mg of piceatannol to 1 mg of cacao flavanol (50 mg of piceatannol in 100 mL), the bitter taste of piceatannol itself came to be felt.

(Test Example 4)
With the combination of concentrations shown in Table 5, the enzyme-treated rutin and piceatannol were dissolved in water, and the change in flavor compared to the case where no piceatannol was added was evaluated.

  As shown in Table 5, the effect of suppressing the bitter taste of enzyme-treated rutin was recognized by adding piceatannol in a predetermined amount to enzyme-treated rutin. In particular, when 0.003 mg or more of piceatannol was added to 1 mg of enzyme-treated rutin, the inhibitory effect was high. In addition, 0.5 mg of piceatannol was added to 1 mg of enzyme-treated rutin, and when piceatannol was added excessively (50 mg of piceatannol in 100 mL), the bitter taste of piceatannol itself came to be felt. .

Claims (17)

  A bitterness-improving agent for foods and drinks characterized by containing piceatannol as an active ingredient.   The bitterness improving agent according to claim 1, wherein the food or drink is a caffeine-containing food or drink, a vitamin B1-containing food or drink, a cacao flavanol-containing food or drink, or an enzyme-treated rutin-containing food or drink.   The said food / beverage products are caffeine containing food / beverage products, Comprising: The piceatannol content is used so that it may become 0.00167-1.67 mass parts with respect to the caffeine content 1 mass part. Bitter taste improver.   The said food / beverage products are vitamin B1-containing food / beverage products, Comprising: It is used so that piceatannol content may be 0.001-0.75 mass part with respect to the vitamin B1 content 1 mass part. Bitterness improver.   The said food / beverage products are cocoa flavanol containing food / beverage products, Comprising: It is used so that piceatannol content may be 0.0005-0.2 mass part with respect to 1 mass part of the cocoa flavanol content. Bitterness improver.   The said food-drinks are enzyme-treated rutin containing food-drinks, Comprising: It uses so that a piceatannol content may be 0.003-0.3 mass part with respect to the enzyme-treated rutin content 1 mass part. 2. The bitterness improving agent according to 2.   A method for improving the bitterness of a food or drink, comprising adding piceatannol to the food or drink having a bitter taste in an amount effective to improve the bitterness of the food or drink.   The bitterness improving method according to claim 7, wherein the food or drink is a caffeine-containing food or drink, a vitamin B1-containing food or drink, a cacao flavanol-containing food or drink, or an enzyme-treated rutin-containing food or drink.   The said food / beverage products are caffeine containing food / beverage products, Comprising: Piceatannol is added so that piceatannol content may be 0.00167-1.67 mass parts with respect to the caffeine content 1 mass part. The bitterness improving method as described.   The said food / beverage products are vitamin B1-containing food / beverage products, Comprising: Piceatannol is added so that piceatannol content may be 0.001-0.75 mass part with respect to 1 mass part of vitamin B1 content. The bitterness improving method as described.   The said food-drinks are cacao flavanol containing food-drinks, Comprising: Piceatannol is added so that piceatannol content may be 0.0005-0.2 mass part with respect to 1 mass part of the cacao flavanol content. The bitterness improving method as described.   The said food-drinks are enzyme-treated rutin containing food-drinks, Comprising: The piceatannol is added so that a piceatannol content may be 0.003-0.3 mass part with respect to the enzyme-treated rutin content 1 mass part. Item 9. The bitterness improving method according to Item 8.   A dietary composition comprising one or more selected from the group consisting of caffeine, vitamin B1, cacao flavanols, and enzyme-treated rutin, and piceatannol.   The composition for eating and drinking according to claim 13, comprising caffeine, and containing 0.00167 to 1.67 parts by mass of piceatannol with respect to 1 part by mass of the caffeine content.   The composition for eating and drinking according to claim 13, comprising vitamin B1, and containing 0.001 to 0.75 parts by mass of piceatannol with respect to 1 part by mass of the vitamin B1 content.   The edible composition of Claim 13 which contains cacao flavanol and contains 0.0005-0.2 mass part of piceatannol with respect to 1 mass part of the cacao flavanol content.   The composition for eating and drinking according to claim 13, comprising enzyme-treated rutin, and containing 0.003 to 0.3 parts by mass of piceatannol with respect to 1 part by mass of the enzyme-treated rutin.