JPH10248501A - Method for masking astringency - Google Patents

Abstract

PROBLEM TO BE SOLVED: To reduce or mitigate excessive astringency and to mask it so as not to damage the overall taste at all further by using a high sweetness sweetener for a product exhibiting the astringency by an amount less than the threshold value of sweetness. SOLUTION: For the product (example; beverages such as tea and coffee, etc.; fruits such as persimmons, chestnuts, grapes and ginkgo nuts, etc.; the products containing the fruit juice or flesh of the fruits; alcohol kinds such as wine or the like) exhibiting the astringency, one or more kinds of the high sweetness sweeteners are used by the amount less than the threshold value of the sweetness. Also, as the high sweetness sweeteners, the use of individual stevia, sucrose and aspartame or the mixture of the two or more kinds whose sweetness magnification is more than 50 on the base of sugar is desirable. Further, the amount for not exhibiting the sweetness is sufficient with respect to the amount less than the threshold value of the sweetness and it is preferable that the amount more than 1/100 of the threshold value of the sweetness is used as a minimum amount regardless of the kind of the high sweetness sweeteners.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for masking the astringency of products that can be taken orally taken or used, such as foods, medicines and quasi-drugs.

[0002]

2. Description of the Related Art The taste is
There are mainly five types of sweet, salty, sour, umami and bitter, as well as astringent, harsh and spicy. Above all, astringency is
For example, as typified by astringent persimmons and the like, the sensation is such that when one tastes an immature fruit, his mouth shrinks and tightens, which is attributed to the convergence of the tongue mucosa. Strong astringency is unpleasant, and it is preferable to suppress it as much as possible when developing processed foods and the like. On the other hand, pale astringency mixes with other flavors to give a unique flavor, and is prized like green tea.
Therefore, it is important to suppress the astringency to a moderate level, correct the defective portion of the taste, and enhance only the advantages.

[0003] Typical components exhibiting astringency are tannin,
Various things such as tea catechin, tea tannin, chlorogenic acid, sibuol are known, and these components are mainly astringent persimmon,
It is widely contained in foods such as green tea, coffee, black tea, plum, tofu, and eggs, quasi-drugs such as toothpaste, and even tobacco.

[0004] For example, tannins and sibuols contained in astringent persimmons are sometimes treated by an enzyme treatment or by spraying an alcohol solution to render the tannins themselves insoluble and not to exhibit astringency. In addition, catechins contained in tea are known to suppress astringency by spraying an alcohol-based aqueous solution on tea leaves or performing an enzyme treatment after adding a starch such as dextrin or cyclodextrin. . In addition, the enzyme extract is added to the astringency of tofu, the protease treatment is applied to eggs, especially processed egg white liquid, the tobacco is treated with a gas mixture of humidified ammonia, terpene carboxylic acid or its lower grade. It has been proposed to suppress astringency by a method such as adding a fatty acid ester.

[0005] However, as described above, the method of suppressing the astringency of the raw material itself has a problem that the process is generally complicated, equipment and equipment need to be changed, and the production / processing cost is increased. there were.

In addition to the above method of suppressing astringency, there has been proposed a method of masking the astringency by adding an extract of the family Caprelin, curcumin or a sugar alcohol to foods exhibiting astringency. Yes (Tokuhei 4-76665
9, JP-A-2-284158 or JP-A-7-274
No. 829).

[0007] However, there is a problem in that the amount and quality of supply of the extract of the family Caprelinaceae and curcumin are unstable because they are natural products, and it is difficult to obtain high quality. In addition, since these substances are required in large amounts at the time of addition, even if they are effective in masking astringency,
There is a problem in that the taste of these additives causes the balance with other tastes to be lost. Further, there is a problem of manufacturing / processing cost as described above.

[0008]

SUMMARY OF THE INVENTION In view of the above problems, the inventors of the present application have no influence on the physical properties of a product.
In addition, various studies were made on a method capable of improving the astringency itself. As a result, it has been found that a high-sweetness sweetener reduces or alleviates an excessively astringent taste in an amount equal to or less than the threshold value of the sweetness and does not impair the overall taste, thereby completing the present invention. It was reached.

According to the present invention, a product exhibiting astringency is
An astringent masking method is provided, wherein one or more high-intensity sweeteners are used in an amount equal to or less than a sweetness threshold.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The term "product having astringency" in the present invention means a product which exhibits astringency upon oral ingestion or oral use. Among these products, although astringency is not originally required, it has been added for other purposes. And products that result in astringency. When ingested or used, it may be in any form of liquid, solid or semi-solid.

As such products, tea (green tea, matcha,
Beverages such as roasted tea), tea and coffee; persimmons, chestnuts, and grapes
Fruits such as ginkgo and ginkgo;
Products; alcohols such as wine and wine;
You. In addition, tannins, catechins,
Lorogenic acid, sibuol, AlCl_Three, Al (NO_Three)
_Three, ZnSO_Four, Trichloroacetic acid
Ingestion of foods, drugs and quasi-drugs containing
Or products that can be used in the mouth, and even appear as astringency
No, but products containing the above ingredients, such as yam, kaka
Beans, burdock, butterbur, sweet potato, potato, eggplant,
Includes apples, pears, and processed products of these. In addition,
Products with such astringent taste may have other tastes such as salty taste.
Ingredients or other additives such as excipients or preservatives were used
It may be something.

In the present invention, the high-intensity sweetener means a natural or synthetic sweetener exhibiting a slight amount of sweetness, and has a sweetness magnification of 50 times or more based on sugar. Specific examples include natural extracts from plants such as thaumatin, stevia and licorice, and synthetic high-intensity sweeteners such as sucralose, aspartame, sodium saccharin, and acesulfame K. In the present invention, it is preferable to use stevia, sucralose, and aspartame alone or as a mixture of two or more thereof. Here, the stevia includes an extract extracted from natural stevia and an extract obtained by appropriately treating this extract with an enzyme.

[0013] The sweetness threshold value is a minimum value indicating the sweetness of a sweet substance, but is not always expressed as an absolute value. That is, according to the test of the present inventors, for example, when a solution obtained by extracting 3 g of black tea with 150 g of hot water at 100 ° C. for 3 minutes or 10 minutes is used as a sample, the threshold of sweetness of sucralose is 0.0009 weight in the former. %, And in the latter case, 0.004% by weight. For this reason, the sweetness threshold value is considered to fluctuate depending on conditions such as the type or intensity of astringency in the product, other tastes such as saltiness or bitterness, or the storage or use temperature of the product even with the same high-intensity sweetener. , Generally less than when used as a sweetener. Therefore, the amount that is equal to or less than the sweetness threshold in the present application may be an amount that does not exhibit sweetness. Further, regardless of the type of the sweetener having a high degree of sweetness, the minimum amount is preferably used in an amount of 1/100 or more of the threshold value of the sweetness.

As a method of using one or more high-intensity sweeteners in a product exhibiting astringent taste, the high-intensity sweeteners in an amount equal to or less than the above-mentioned sweetness threshold value (for a mixture of two or more types, , The total amount of which is equal to or less than the sweetness threshold) is not particularly limited as long as it is a method that can be uniformly added to a product exhibiting astringency. For example, when the final product exhibiting astringent taste is solid, liquid until molded, when in a semi-solid form, a predetermined amount of a high-intensity sweetener as it is, or uniformly added in the form of a diluted solution, Thereafter, a method of molding into a solid form, a method of uniformly adding a high-intensity sweetener in the form of a diluted solution to a solid-form product by coating or spraying, and the like can be given. Also,
If the final form of the astringent product is liquid or semi-solid,
During the production process or in the final product, there may be mentioned a method of uniformly adding it as it is or in a solution state.

In the above method, the present invention can easily reduce or alleviate excessive astringency and improve taste by using a lesser amount of a high-intensity sweetener than usual.

[0016]

EXAMPLES The method for masking astringency of the present invention will be described with reference to the following examples. However, the present invention is not limited to these.

Test Example 1 In an aqueous solution containing 0.04% (by weight) of aluminum tannate as an astringent component, various sweeteners were added at a threshold value or less.
That is, the masking effect of the astringent taste can be improved by adding and not adding sucralose 0.0006%, aspartame 0.003%, stevia 0.005%, saccharin sodium 0.002%, and thaumatin 0.00008% (blank). The ranking was compared by 29 panelists. As a result, sucralose, aspartame, stevia, and saccharin sodium had an astringent masking effect, and other sweeteners had no effect (tested by Friedman's test and Wilcoxon test).

Example 1: Oolong tea drink Oolong tea extract No. 14266 (manufactured by San-Ei Gen FFI Co., Ltd.) 2.5 parts by weight (hereinafter referred to as "parts"), 0.025 part of sodium L-alcorbate ,
Make 0.0012 parts of sucralose with water to 100 parts.
The obtained oolong tea beverage was an oolong tea beverage in which the astringency of tea was masked.

Example 2 Green Tea Beverage Matcher Extract No. 13115 (San-Ei Gen F.
7 parts, sodium glutamate 0.0075 parts, matcher flavor No. 59252
(N) (manufactured by San-Ei Gen FFI Co., Ltd.) 0.1
Parts, sodium L-ascorbate 0.0025 parts, sucralose 0.0014 parts or aspartame 0.00
35 parts are made up to a total of 100 parts with water. The resulting green tea is
The green tea was masked with too strong astringency.

Example 3 Black Tea Drink (Peach Flavor) 10 parts of black tea extract (10 times extraction of Assam type), 0.06 part of citric acid (crystal), 0.05 part of sodium L-ascorbate, 0.025 of caramel pigment 1 part, 1/5 white peach concentrated fruit juice (transparent), 1 part, peach flavor No. 6626
6 (manufactured by Saneigen FFI Co., Ltd.) 0.15 parts,
0.003 parts of sucralose or SK Suite Z-3)
(Enzyme-treated stevia, manufactured by Nippon Paper Industries Co., Ltd.) Make 0.01 parts in total with water to 100 parts. Heat to 93 ° C. and fill into bottles. The resulting black tea was masked for astringency and had a good peach flavor.

Example 4: 7.5 parts of black coffee coffee extract H (manufactured by Saneigen FFI Co., Ltd.), 0.1 part of roasted coffee essence (manufactured by Saneigen FFI Co., Ltd.), sucralose 0.0016 parts or 0.005 parts of SK Suite Z-3 (enzyme-treated stevia, manufactured by Nippon Paper Industries) is made up to 100 parts in total with water. This coffee liquid is filled in a can, and
Sterilize at 5 ° C for 5 minutes. The obtained coffee was canned coffee in which unpleasant astringency peculiar to coffee was masked.

[0022]

According to the present invention, excessive astringency in various end products exhibiting astringency can be reduced or alleviated without adding a special step / treatment.

Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/236 A23L 1/236 A

Claims (2)

[Claims] 1. A method for masking astringency, comprising using one or more high-intensity sweeteners in an amount less than a sweetness threshold for a product exhibiting astringency. 2. The method according to claim 1, wherein the high-intensity sweetener is stevia, sucralose or aspartame.