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WO2000021390A1 - Agent de suppression d'amertume - Google Patents

Agent de suppression d'amertume Download PDF

Info

Publication number
WO2000021390A1
WO2000021390A1 PCT/JP1999/005559 JP9905559W WO0021390A1 WO 2000021390 A1 WO2000021390 A1 WO 2000021390A1 JP 9905559 W JP9905559 W JP 9905559W WO 0021390 A1 WO0021390 A1 WO 0021390A1
Authority
WO
WIPO (PCT)
Prior art keywords
bitterness
bitter
composition
pga
effect
Prior art date
Application number
PCT/JP1999/005559
Other languages
English (en)
Japanese (ja)
Inventor
Chishiho Sonoda
Keiichi Sakai
Kazuyoshi Murase
Original Assignee
Ajinomoto Co., Inc.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co., Inc. filed Critical Ajinomoto Co., Inc.
Publication of WO2000021390A1 publication Critical patent/WO2000021390A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids

Definitions

  • the present invention relates to a bitterness suppressor when various bitter substances are orally ingested.
  • an object of the present invention is to significantly reduce the taste of the composition itself by adding it to a composition containing a bitter substance, particularly a composition containing an amino acid such as leucine and isoleucine. It is an object of the present invention to obtain a composition having a good taste and a sufficiently reduced bitter taste.
  • ⁇ -PGA polyadalamic acid
  • bitter substances targeted by the present invention include amino acids having bitterness such as leucine, isoleucine, methionine, parin, histidine and the like, and bitter peptides having hydrophobic amino acids at their N- and C-termini, specifically casein or These include vitamins such as caffeine, minerals, quinine, thiamine nitrate and thiamine hydrochloride, such as soybean-derived protein hydrolysates. Alternatively, substances containing bitter substances such as various crude drugs are also targeted.
  • the above-mentioned bitter substances may be one kind or a combination of two or more kinds. The proportion of the bitter substance in the composition varies depending on the bitter substance, but is often as small as about 0.001 to 2% by weight.
  • the ⁇ -PGA used in combination with these bitter substances is at least one selected from free substances, salts, and decomposed products. That is, ⁇ -PGA may be any of a free form, a salt, and a decomposed product, regardless of its origin, but has a molecular weight of 1 ⁇ 10 ′ to 3 X 1 0 5 are preferred, the ratio in the composition, the type also depends but 0. 0 1-9 9 wt% of the composition, preferably from 0.1 to 2. Content of about 0 wt%. In the evaluation of the aqueous solution system, no significant effect is felt at 0.1% by weight or less, and at 2.0% by weight or more, the taste and flavor of a-PGA itself may impair the taste of food.
  • the effect of reducing bitterness differs depending on the type of the coexisting substance in the composition and the type of target bitter substance (see Examples). However, those skilled in the art can easily determine the optimal range for obtaining the desired effect. It can be set as appropriate by experiment.
  • the method for reducing bitterness of the present invention includes foods and drinks (drinks containing bitter components, gums, jelly, and other solid, pasted or liquid foods), drugs taken orally, and cosmetics applied to lips or face, etc. It may be of any shape such as liquid, powder, granules, other solids, paste, etc.
  • the components other than the bitter component and a-PGA to be added to these food / beverage products, pharmaceuticals, and cosmetic compositions may be those that are added when a person skilled in the art prepares them according to a conventional method.
  • FIG. 1 shows the data.
  • 1% PGA was added to various bitter substance-containing solutions (2% bitter amino acid mixed solution, 2% vitamin mixed solution, 2% calcium lactate solution, 0.1% anhydrous caffeine solution). Similarly, the level of reduction in bitterness was determined as the equivalent concentration of anhydrous caffeine.
  • bitterness intensity 3 points very bitter
  • a light-tasting, jelly drink containing 2% of an amino acid mixture (leucine, isoloisin, balin) (base composition: 16.5% dextrin, quail ;: 4.0% sugar, 0.3% counic acid) ⁇ Flame-0.1% ⁇ Gelling agent 0.6 %)
  • the sensory evaluation was carried out by 10 panelists skilled in the effect of suppressing bitterness when 2% of hair PGA was added.
  • the bitterness level was scored on a scale of 0 to 3 in each independent evaluation. In each case, the effect of suppressing bitterness was clearly observed.
  • the saltiness, sweetness, sourness, etc. did not change significantly. Table 2 shows the results of bitterness reduction.
  • bitterness intensity 3 points very bitter
  • Fig. 1 The effect of bitterness suppression by the concentration of ⁇ -PGA is shown.
  • Figure 2 The effect of adding various bitter substances in an aqueous solution system.
  • Figure 3 Comparison of the effect of the amino acid mixture with other bitterness control methods.
  • bitter taste of bitter substances can be reduced by adding PGA, it is possible to provide foods and drinks, pharmaceuticals, cosmetics, etc. with reduced bitterness.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Preparation (AREA)

Abstract

L'amertume est éliminée par addition d'acide poly-η-glutamique à une ou plusieurs substances qui présentent un goût amère (acides aminés, peptides, quinine, caféine, minéraux, etc.).
PCT/JP1999/005559 1998-10-14 1999-10-08 Agent de suppression d'amertume WO2000021390A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP10/291780 1998-10-14
JP29178098 1998-10-14

Publications (1)

Publication Number Publication Date
WO2000021390A1 true WO2000021390A1 (fr) 2000-04-20

Family

ID=17773338

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP1999/005559 WO2000021390A1 (fr) 1998-10-14 1999-10-08 Agent de suppression d'amertume

Country Status (1)

Country Link
WO (1) WO2000021390A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007108558A1 (fr) * 2006-03-23 2007-09-27 Ajinomoto Co., Inc. PROCÉDÉ DE RENFORCEMENT DE LA SALINITÉ D'ALIMENTS CONTENANT DE L'ACIDE γ-POLYGLUTAMIQUE
WO2008029504A1 (fr) * 2006-09-04 2008-03-13 Ajinomoto Co., Inc. Exhausteur de goût
EP1972203A1 (fr) 2007-03-13 2008-09-24 Symrise GmbH & Co. KG Utilisation de dérivés de 4-hydroxychalcone pour masquer un goût désagréable
WO2008146491A1 (fr) 2007-05-31 2008-12-04 Ajinomoto Co., Inc. Exhausteur de goût
JP2009118741A (ja) * 2007-11-12 2009-06-04 Ajinomoto Co Inc 高甘味度甘味料の後甘味抑制剤
WO2010021411A1 (fr) * 2008-08-22 2010-02-25 味の素株式会社 Composition édulcorante contenant de la poly-ν-glutamine
US8685436B2 (en) 2001-05-11 2014-04-01 Symrise Ag Use of hydroxyflavanones for masking bitter taste

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50121449A (fr) * 1974-03-09 1975-09-23

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50121449A (fr) * 1974-03-09 1975-09-23

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MATSUURA Y. ET AL.: "Bitter-masking Effect of Glutamylglutamic Acid Isomers", SCIENCE OF HUMAN LIFE, vol. 12, no. 2-3, 1980, pages 199 - 204, XP002926101 *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8685436B2 (en) 2001-05-11 2014-04-01 Symrise Ag Use of hydroxyflavanones for masking bitter taste
WO2007108558A1 (fr) * 2006-03-23 2007-09-27 Ajinomoto Co., Inc. PROCÉDÉ DE RENFORCEMENT DE LA SALINITÉ D'ALIMENTS CONTENANT DE L'ACIDE γ-POLYGLUTAMIQUE
WO2008029504A1 (fr) * 2006-09-04 2008-03-13 Ajinomoto Co., Inc. Exhausteur de goût
EP1972203A1 (fr) 2007-03-13 2008-09-24 Symrise GmbH & Co. KG Utilisation de dérivés de 4-hydroxychalcone pour masquer un goût désagréable
US8778987B2 (en) 2007-03-13 2014-07-15 Symrise Ag Use of 4-hydroxychalcone derivatives for masking an unpleasant taste
WO2008146491A1 (fr) 2007-05-31 2008-12-04 Ajinomoto Co., Inc. Exhausteur de goût
EP2165611A4 (fr) * 2007-05-31 2012-11-21 Ajinomoto Kk Exhausteur de goût
JP2009118741A (ja) * 2007-11-12 2009-06-04 Ajinomoto Co Inc 高甘味度甘味料の後甘味抑制剤
WO2010021411A1 (fr) * 2008-08-22 2010-02-25 味の素株式会社 Composition édulcorante contenant de la poly-ν-glutamine

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