Composition containing catechins

Abstract

Provided are a composition containing catechins, which contains catechins and arabinoxylan; a food or drink containing catechins, which contains catechins and arabinoxylan; a method for suppressing the bitter taste of catechins, which comprises coexisting catechins and arabinoxylan; a bitter taste suppressor for catechins, which contains arabinoxylan as an effective ingredient; and a method for producing a food or drink containing catechins, the bitter taste of which is suppressed, which comprises incorporating arabinoxylan in the production of a food or drink containing catechins.

Description

Technical Field

[0001] This invention relates to a composition containing catechins. Background Technology

[0002] Regarding catechins, in addition to their well-known antioxidant effects, they are known to also have physiological functions such as inhibiting α-amylase activity and cholesterol absorption (see Patent Documents 1 and 2). Based on these physiological functions, research has been conducted on incorporating catechins into various foods. As catechins added to food, those derived from plants such as tea, grapes, apples, and soybeans are widely used.

[0003] On the other hand, since catechins have unpleasant tastes such as bitterness and astringency, methods have been proposed to reduce these unpleasant tastes when incorporated into food products. For example, Patent Document 3 describes an oral composition containing non-polymer catechins and rutin in a specific ratio, in which astragalin, originally known as a bitter substance, is contained in a certain ratio relative to the non-polymer catechins, thereby significantly reducing the bitterness derived from the non-polymer catechins.

[0004] In addition, Patent Document 4 describes that in bread containing 0.2 to 0.5 parts by weight of catechins relative to 100 parts by weight of cereal flour, the ratio of catechin content to tannin content is set in the range of 0.81 to 1.10. The bread obtained in this way contains catechins, but has less bitterness, astringency, and tannins, and has a higher brightness, achieving a soft texture and good flavor.

[0005] Furthermore, the sense of taste is widely retained across different species. For example, it is known that bitter taste receptors, which are present not only in mammals, represented by humans, but also in vertebrates such as fish, amphibians, and birds. Therefore, when catechins are incorporated into the feed or bait of livestock, poultry, pets, farmed fish, and ornamental fish, it is necessary to formulate them in a way that reduces unpleasant tastes and facilitates feeding.

[0006] It is well known that antioxidants can effectively maintain the health of organisms. For example, in farmed fish, by ingesting catechins, which have antioxidant properties, it is possible to inhibit the lightening of the color of the blood-infused meat, improve the meat quality, and remove the fishy smell, thereby potentially improving the quality or added value of farmed fish.

[0007] [Existing Technical Documents]

[0008] [Patent Literature]

[0009] [Patent Document 1] Japanese Patent Application Publication No. 60-156614

[0010] [Patent Document 2] Japanese Patent Application Publication No. 3-133928

[0011] [Patent Document 3] Japanese Patent Application Publication No. 2020-072648

[0012] [Patent Document 4] Japanese Patent Application Publication No. 2008-200032 Summary of the Invention

[0013] The present invention provides a composition containing catechins, which contains catechins and arabinoxylan.

[0014] In addition, the present invention provides a food product containing catechins, which contains catechins and arabinoxylan.

[0015] In addition, the present invention provides a method for suppressing the bitterness of catechins, which includes coexisting catechins with arabinoxylan.

[0016] In addition, the present invention provides a catechin-based bitterness inhibitor, which uses arabinoxylan as the active ingredient.

[0017] Furthermore, the present invention provides a composition containing catechins and a method for manufacturing a food or beverage containing catechins, which includes combining arabinoxylan in the manufacturing of the composition containing catechins and the food or beverage containing catechins. Attached Figure Description

[0018] Figure 1 This is a chart showing the feeding time required for zebrafish to consume food 1-5 and Otohime in Experiment 6.

[0019] Figure 2 This is a graph showing the feeding rate from the start of feeding up to 5 minutes when zebrafish were fed the food of the examples, comparative examples, and reference examples in Experiment 6.

[0020] Figure 3 This is a graph showing the feeding rate from the start of feeding up to 10 minutes when zebrafish were fed the food of the examples, comparative examples, and reference examples in Experiment 6. Detailed Implementation

[0021] This invention relates to a catechin-containing composition that effectively masks bitter or astringent tastes derived from catechins (these tastes are collectively referred to as bitter and astringent tastes), a catechin-containing food and beverage that effectively masks bitter and astringent tastes derived from catechins, a method and preparation for effectively suppressing bitter and astringent tastes derived from catechins, and a method for manufacturing a composition and food and beverage that effectively suppresses bitter and astringent tastes derived from catechins.

[0022] The inventors discovered that by consuming arabinoxylan in combination with catechins, the bitter taste derived from catechins can be effectively masked. Based on these insights, and after further and repeated research, this invention was finally completed.

[0023] The catechin-containing composition of the present invention is a composition in which the bitterness of catechins is effectively masked.

[0024] In addition, the catechin-containing food and beverage products of the present invention are food and beverage products from which the bitterness of catechins is effectively masked.

[0025] Furthermore, the method for suppressing bitterness and astringency derived from catechins according to the present invention can effectively suppress bitterness and astringency derived from catechins.

[0026] In addition, the catechin-based bitterness inhibitor of the present invention can effectively suppress bitterness derived from catechins.

[0027] Furthermore, according to the present invention, a composition containing catechins and a method for manufacturing a food or beverage containing catechins can be obtained that effectively masks the bitter taste derived from catechins.

[0028] The catechin-containing compositions of the present invention (hereinafter also referred to as compositions of the present invention) contain at least catechins and arabinoxylan. When referred to as "compositions" in the present invention, it refers not only to a mixture in which the components are uniformly mixed, but also to a form in which the concentration of a specific component is locally increased, or to a form in which a portion of the components of the composition is further separated. For example, catechins and arabinoxylan being further separated as a whole are also included in the compositions of the present invention.

[0029] The compositions of the present invention can be in any form—solid, semi-solid (gel, slurry, etc.), or liquid—at room temperature (20°C ± 5°C), and the form can be varied depending on the purpose. When the compositions of the present invention are in a solid form, they can be formulated into various shapes, such as powder, granules, flakes, plates, or blocks. Furthermore, their size can be appropriately designed according to the purpose.

[0030] Furthermore, when the composition of the present invention is in a liquid state, examples of media (matrix) include: water, milk, soup, emulsion, cream, jelly, whey beverage, soft drink, yogurt, etc. When the composition of the present invention is in a liquid state, each component can be dissolved or dispersed in the medium. When the composition of the present invention is in a liquid state, its pH value (20°C) is preferably 2.0 to 8.0, more preferably 2.5 to 7.0, more preferably 2.6 to 6.5, more preferably 3.0 to 5.5, and even more preferably 3.0 to 5.0.

[0031] In the compositions of the present invention, the combined content of catechins and arabinoxylan can be appropriately adjusted, for example, within the range of 0.1% to 100% by mass. That is, the typical use of the compositions of the present invention is in formulations in food and beverage products, etc.; therefore, by adjusting the amount incorporated into food and beverage products, the content of catechins or arabinoxylan in the obtained food and beverage products can be appropriately controlled.

[0032] For example, when the composition of the present invention is in solid form, the total content of catechins and arabinoxylan in the composition can be set to 5% by mass or more, or 10% by mass or more, or 20% by mass or more, or 40% by mass or more, or 60% by mass or more. The above total amount is generally 90% by mass or less, or 85% by mass or less, or 80% by mass or less. Furthermore, the total content of each component can be set to 5-90% by mass, or 10-90% by mass, or 20-85% by mass, or 40-85% by mass, or 60-80% by mass. When the composition of the present invention is in solid form, the remaining portion, excluding catechins and arabinoxylan, may contain components derived from the source plants of catechins or arabinoxylan (components present in the extraction process of catechins or arabinoxylan, etc.). Additionally, the remaining portion may contain wheat flour (high-gluten flour, medium-gluten flour, low-gluten flour, durum flour, etc.), rice flour, corn flour, soybean flour, protein (wheat protein, soy protein, etc.), starch, paste (processed starch, methylcellulose, etc.), milk fat, skim milk powder, sugars (sugar, etc.), salt, egg yolk, egg white, polysaccharides, flavorings, oils, processed oils (butter, margarine, etc.), emulsifiers, chocolate, food and fruit raw materials (raisins, walnuts, etc.), thickeners, pH adjusters, colorings, water, yeast, baking powder, seasonings, acidulants, antioxidants, nutrients (vitamins, etc.), etc. When the composition of the present invention is in solid form and contains water, the moisture content of the composition may be 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more. Furthermore, the moisture content may be 50% by mass or less, or 40% by mass or less, or 30% by mass or less. Furthermore, this content can be set to 0.5–50% by mass, 1–40% by mass, or 2–30% by mass.

[0033] Furthermore, when the composition of the present invention is in liquid form, the total content of catechins and arabinoxylan in the composition can be set to 1% by mass or more, or 2% by mass or more, or 5% by mass or more, or 10% by mass or more. The above total amount is typically 70% by mass or less, or 50% by mass or less, or 30% by mass or less, or 20% by mass or less. Additionally, the total content of each component can be set to 1-70% by mass, or 2-50% by mass, or 5-30% by mass, or 10-20% by mass. When the composition of the present invention is in liquid form, the remaining portion, excluding catechins and arabinoxylan, comprises a liquid medium, and may also contain components derived from plants from which catechins or arabinoxylan are derived (components present in the extraction process of catechins or arabinoxylan, etc.). In addition, it may contain milk, sugar, protein (wheat protein, soy protein, etc.), starch, paste (processed starch, methylcellulose, etc.), milk fat, skim milk powder, fruit juice, dextrin, polysaccharides, flavorings, emulsifiers, thickeners, pH adjusters, pigments, seasonings, acidulants, antioxidants, nutrients (vitamins, etc.), etc. When the composition of the present invention is in liquid form, it preferably contains water as the liquid medium. Alternatively, in addition to water, it may contain milk, or edible organic solvents such as alcohol or edible oils to replace water. The content of the liquid medium in the composition (liquid form) of the present invention may be, for example, 60% by mass or more, 80% by mass or more, or 90% by mass or more. Furthermore, this content may be 99.9% by mass or less, 99.5% by mass or less, or 99.0% by mass or less. Furthermore, this content can be set to 60–99.9% by mass, 80–99.5% by mass, or 90–99.0% by mass.

[0034] Furthermore, when the composition of the present invention is in a semi-solid state (e.g., gel or slurry), the preferred total amount of catechins and arabinoxylan in the composition is not particularly limited. It can be appropriately set based on the preferred total amount in the solid state or the preferred total amount in the liquid state, to achieve the desired semi-solid state, taking into account the combination of other components. For example, the total amount of catechins and arabinoxylan in the semi-solid composition can be set to 1-70% by mass, preferably 2-50% by mass. Additionally, when the semi-solid composition contains the aforementioned liquid medium, the content of the liquid medium in the semi-solid composition can be, for example, set to 30-95% by mass, or 40-95% by mass.

[0035] In this invention or specification, the term "catechins" means polyoxyethylene derivatives of 3-oxyflavanes, including those with the chemical formula C 15 H 14 The compound represented by O6, and the polyphenolic compounds derived from it.

[0036] The catechins used in the compositions of the present invention are preferably non-polymeric catechins. Examples of non-polymeric catechins include free catechins such as epigallocatechin, epicatechin, gallocatechin, and catechin, or gallate-type catechins (epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, catechin gallate, etc.) formed by combining these free catechins with gallate groups. The compositions of the present invention preferably contain one or more of epigallocatechin, epicatechin, gallocatechin, catechin, epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, and catechin gallate.

[0037] In terms of achieving the effect of reducing body fat, the catechins contained in the composition of the present invention more preferably include gallic acid ester type catechins.

[0038] By combining catechins themselves with the composition, or by combining a treatment of a plant containing catechins with the composition, the resulting composition can be made into a composition containing catechins.

[0039] Examples of plants containing catechins include tea, grapes, apples, soybeans, cherries, pears, and blackberries. Among these, tea, which is rich in catechins, is preferred. Examples of teas include green tea, oolong tea, black tea, white tea, yellow tea, and dark tea. Among these, green tea, which is rich in catechins, is preferred. Furthermore, when using green tea, it is preferable to use tea leaves where the reduction of catechins during the tea-making process is minimal.

[0040] In this specification, the term "processed products of plants containing catechins" refers to the collective term for pulverized products of plants containing catechins, slurry preparations of such pulverized products, extracts of such preparations, and purified products of such extracts.

[0041] In this instruction manual, "pulverized catechin-containing plants" refers to pulverized catechin-containing plants to the desired size. As for the pulverizing method, there are no particular limitations as long as the catechin-containing plants can be pulverized; for example, they can be chopped using a knife or cutter, or pulverized using a blender or food processor.

[0042] In this specification, the term "slurry preparation of catechin-containing plants" (catechin slurry preparation) refers to a preparation obtained by making the pulverized material of the above-mentioned catechin-containing plants into a slurry (a state in which the pulverized material is dispersed in a liquid medium), or a slurry preparation prepared by pulverizing catechin-containing plants in the presence of a liquid.

[0043] In this specification, the term "extract" in "extract of catechin slurry preparation" (catechin extract) generally has a broader meaning. That is, "catechin extract" means the extract and / or extraction residue obtained by solid-liquid separation of the above-mentioned slurry preparation (meaning it includes both the extract and the extraction residue). The so-called catechin extract that can be used in this invention can be in any form, such as liquid, powder, or paste. In the case of liquid or paste, it can also be obtained by further concentration. There are no particular limitations on the extraction method, etc. For example, extraction can be performed by referring to Japanese Patent Application Publication No. 59-219384, Japanese Patent Application Publication No. 4-20589, Japanese Patent Application Publication No. 5-260907, and Japanese Patent Application Publication No. 5-306279.

[0044] In this specification, "purified catechin extract" (catechin purified product) means a product obtained by further purifying the aforementioned catechin extract. Purification methods may include separation techniques such as gel filtration, various chromatographic methods, and distillation to separate components with higher physiological activity. Furthermore, the purified product can be in liquid, powder, or paste form. In the case of a liquid or paste form, a product obtained through further concentration may also be used.

[0045] As a preferred treatment of plants containing catechins used in this invention, catechin extracts or purified catechins containing a high mass ratio of catechins are preferably listed. Catechin extracts or purified catechins can also be obtained commercially, for example, using commercially available catechin preparations such as LUNA PHENON T-100 (manufactured by Kao Corporation), Polyphenon (manufactured by Tokyo Food Techno Co., Ltd.), THEA-FLAN (manufactured by Itoen Co., Ltd.), and Sunphenon (manufactured by Taiyo Chemical Co., Ltd.).

[0046] From the viewpoint of further improving physiological effects, the content of catechins in the processed product of the plant containing catechins is preferably 10% by mass or more of the required amount.

[0047] Regarding the catechins used in this invention, a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) was used, fitted with an octadecyl-coated liquid chromatography packed column (L-column ODS, 4.6 mm φ × 250 mm, particle size 5 μm: manufactured by the Chemical Substance Evaluation and Research Organization). The sample diluted with pure water was determined using a gradient method at a column temperature of 35°C. Mobile phase A was a distilled aqueous solution containing 0.1 mol / L acetic acid, and mobile phase B was an acetonitrile solution containing 0.1 mol / L acetic acid. The analysis was performed at a flow rate of 1 mL / min, a sample injection volume of 10 μL, and a UV detector wavelength of 280 nm.

[0048] In addition, when using commercially available catechin preparations, you can refer to the types and concentrations of catechins listed in the accompanying ingredient list.

[0049] Based on the above measurements, the catechin content in LUNA PHENON T-100 used in this embodiment is 36% by mass and 37.2% by mass.

[0050] For example, when the composition of the present invention is in solid form, the content of catechins in the composition of the present invention may be, for example, 1% by mass or more, 2% by mass or more, 5% by mass or more, 10% by mass or more, 20% by mass or more, or 40% by mass or more. Alternatively, this content is typically 70% by mass or less, and may be 68% by mass or less, 66% by mass or less, 64% by mass or less, 62% by mass or less, or 60% by mass or less. Furthermore, this content may be 1 to 70% by mass, 2 to 68% by mass, 5 to 66% by mass, 10 to 64% by mass, 20 to 62% by mass, or 40 to 60% by mass.

[0051] Furthermore, when the composition of the present invention is in liquid form, the content of catechins in the composition of the present invention may be, for example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 5% by mass or more. Additionally, this content is typically 50% by mass or less, and may be 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. Furthermore, this content may be 0.1 to 50% by mass, 0.5 to 40% by mass, 1 to 30% by mass, 2 to 20% by mass, or 5 to 10% by mass.

[0052] Furthermore, regardless of whether the composition of the present invention is in liquid, solid, slurry, or other form, the lower limit is to ensure health functions such as reducing body fat, and the upper limit is based on the bitter taste preference limit. The content of catechins in the composition of the present invention can be set to 0.1-70% by mass, 0.5-68% by mass, 1-66% by mass, 2-64% by mass, or 5-62% by mass.

[0053] In this specification, "arabinoxylan" refers to a type of hemicellulose consisting of a main chain composed of xylose components and side chains composed of arabinose components.

[0054] By incorporating arabinoxylan itself or a treatment of a plant containing arabinoxylan into the composition, the resulting composition can be made into a composition containing arabinoxylan.

[0055] Arabicoxylan is generally abundant in coniferous trees or plants of the Poaceae family, and is particularly rich in the outer layer of cereals. Examples of plants containing arabinoxylan include wheat, barley, oats, rye, rice, barnyard millet, foxtail millet, corn, bamboo, and others. Preferably, arabinoxylan derived from wheat, barley, or corn is used; more preferably, arabinoxylan derived from the bran of wheat, barley, or corn is used, as it readily provides the bitterness-suppressing effect of this invention.

[0056] In this specification, the term "processed products of plants containing arabinoxylan" refers to the collective term for pulverized plants containing arabinoxylan, slurry preparations of such pulverized products, extracts of such preparations, and purified products of such extracts.

[0057] In this specification, "pulverized arabinoxylan-containing plant material" refers to pulverized arabinoxylan-containing plants to the desired size. There are no particular limitations on the pulverization method, as long as the arabinoxylan-containing plant material can be pulverized; for example, it can be chopped using a knife, or pulverized using a blender or food processor. Alternatively, the bran or other parts of the arabinoxylan-containing plant material containing a high amount of arabinoxylan can be pulverized, and the pulverized material can be processed using conventional methods as needed to produce pulverized arabinoxylan-containing plant material.

[0058] In this specification, the term "slurry preparation of plants containing arabinoxylan" refers to a preparation obtained by making a slurry from the pulverized material of the aforementioned plants containing arabinoxylan, or a slurry preparation prepared by pulverizing plants containing arabinoxylan in the presence of a liquid.

[0059] In this specification, the term "extract from a pulpy preparation of a plant containing arabinoxylan" (arabinoxylan extract) refers to the extract and / or extraction residue obtained by solid-liquid separation of the aforementioned pulpy preparation. The arabinoxylan extract used in this invention can be in liquid, powder, or paste form. In the case of a liquid or paste form, a further concentrated extract may also be used. There are no particular limitations on the extraction method; conventional methods can be used.

[0060] In this specification, the term "purified arabinoxylan extract" (arabinoxylan purified product) refers to the product obtained by further purification of the aforementioned arabinoxylan extract. Purification methods may include separation techniques such as gel filtration, various chromatographic methods, and distillation to separate the more active components. Furthermore, the purified product may be in liquid, powder, or paste form. In the case of a liquid or paste form, a further concentrated product may also be used.

[0061] From the viewpoint of stably containing the necessary amount of arabinoxylan, the content of arabinoxylan in the treated product of the plant containing arabinoxylan is preferably 1% by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more. Furthermore, this content is typically 90% by mass or less.

[0062] The content of arabinoxylan in plants containing arabinoxylan or their treatments can be determined, for example, by the methods described in the examples.

[0063] As a preferred treatment of plants containing arabinoxylan used in this invention, commercially available materials may also be pulverized plants containing arabinoxylan, such as whole wheat flour, bran products, or arabinoxylan extracts and purified arabinoxylan products.

[0064] The molecular weight of arabinoxylan used in this invention can be appropriately set within a range that does not impair the effects of this invention. For example, the weight-average molecular weight (Mw) of arabinoxylan is preferably 300 or more, more preferably 10,000 or more, and even more preferably 50,000 or more. Furthermore, its upper limit is preferably 1,000,000, more preferably 500,000, and even more preferably 200,000. Alternatively, it is preferably 300 to 500,000, and even more preferably 50,000 to 200,000.

[0065] Furthermore, the ratio of arabinose to xylose constituting arabinoxylan used in this invention can be appropriately set within a range that does not impair the effects of this invention. For example, the ratio of arabinose to xylose (Ara:Xyl ratio), based on a mass basis, is preferably 0.01:1 or more, more preferably 0.05:1 or more, and even more preferably 0.1:1 or more. Additionally, its upper limit is preferably 10:1, more preferably 2:1, and even more preferably 1.2:1. Alternatively, it is preferably 0.01:1 to 10:1, more preferably 0.05:1 to 2:1, and even more preferably 0.1:1 to 1.2:1.

[0066] Furthermore, the arabinoxylan used in this invention can be composed of sugars other than arabinose and xylose. Examples of sugars other than arabinose and xylose constituting arabinoxylan include glucose and galactose. From the viewpoint of obtaining effective physiological activity, the composition ratio of these sugars other than arabinose and xylose constituting arabinoxylan in the arabinoxylan is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less.

[0067] When the composition of the present invention is in solid form, from the viewpoint of effectively masking the bitter taste derived from catechins, the content of arabinoxylan in the composition of the present invention is preferably 1% by mass or more, or 2% by mass or more, or 5% by mass or more, or 10% by mass or more, or 20% by mass or more, or 40% by mass or more. Furthermore, from the viewpoint of suppressing the presentation of the pungent taste derived from arabinoxylan, this content is preferably 70% by mass or less, or 68% by mass or less, or 66% by mass or less, or 64% by mass or less, or 62% by mass or less, and even more preferably 60% by mass or less. Also, from the same viewpoint, this content is preferably 1 to 70% by mass, or 2 to 68% by mass, or 5 to 66% by mass, or 10 to 64% by mass, or 20 to 62% by mass, or 40 to 60% by mass.

[0068] Furthermore, when the composition of the present invention is in liquid form, from the viewpoint of effectively masking the bitter taste derived from catechins, the content of arabinoxylan contained in the composition of the present invention is preferably 0.1% by mass or more, and may also be 0.5% by mass or more, 1% by mass or more, 2% by mass or more, or 5% by mass or more. Furthermore, from the viewpoint of reducing production costs and improving throat feel, this content is preferably 50% by mass or less, and may also be 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. Also, from the same viewpoint, this content is preferably 0.1 to 50% by mass, and may also be 0.5 to 40% by mass, 1 to 30% by mass, 2 to 20% by mass, or 5 to 10% by mass.

[0069] Furthermore, regardless of whether the composition of the present invention is in liquid, solid, slurry, or other form, the content of arabinoxylan in the composition of the present invention can be set to 0.1–70% by mass, 0.5–68% by mass, 1–66% by mass, 2–64% by mass, or 5–62% by mass.

[0070] The ratio of the content of arabinoxylan to the content of catechins in the composition of the present invention (mass ratio of arabinoxylan content / catechin content) is preferably 0.1 to 8.0. From the viewpoint of effectively masking the bitter taste derived from catechins, this ratio is preferably 0.2 or more, more preferably 0.5 or more, and even more preferably 0.8 or more. Furthermore, this ratio is also preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, more preferably 3.0 or more, more preferably 3.5 or more, more preferably 4.0 or more, more preferably 4.5 or more, and even more preferably 5.0 or more. Additionally, from the same viewpoint as above, this ratio is preferably 7.5 or less, more preferably 7.0 or less. Furthermore, the ratio is preferably 1.0 to 7.5, even more preferably 1.5 to 7.5, even more preferably 2.0 to 7.5, even more preferably 2.5 to 7.5, even more preferably 3.0 to 7.0, even more preferably 3.5 to 7.0, even more preferably 4.0 to 7.0, even more preferably 4.5 to 7.0, even more preferably 5.0 to 7.0.

[0071] From the viewpoint of effectively masking the bitterness originating from catechins, the composition of the present invention is preferably a composition containing catechins that contains catechins and arabinoxylan, wherein the ratio of the content of arabinoxylan to the content of catechins is 0.2 to 8.0 by mass.

[0072] From the viewpoint of effectively masking the bitterness originating from catechins, the composition of the present invention is preferably a composition containing catechins as follows: containing catechins and arabinoxylan, wherein the ratio of the content of arabinoxylan to the content of catechins is 0.2 to 8.0 by mass, the content of catechins in the composition is 1 to 70% by mass, and the content of arabinoxylan in the composition is 1 to 70% by mass.

[0073] From the viewpoint of effectively masking the bitterness originating from catechins, the composition of the present invention is preferably a composition containing catechins as follows: containing catechins and arabinoxylan, wherein the ratio of the content of arabinoxylan to the content of catechins is 0.2 to 8.0 by mass, the content of catechins in the composition is 5 to 62% by mass, and the content of arabinoxylan in the composition is 5 to 62% by mass.

[0074] There are no particular limitations on the manufacturing method of the composition of the present invention. When the composition is a homogeneous mixture, it can be obtained by mixing catechins and arabinoxylan using conventional methods. There are no particular limitations on the mixing order of catechins and arabinoxylan; one can be added to the other, or both can be added simultaneously. Suitable methods such as stirring and shaking can be used for mixing. Furthermore, when the composition of the present invention is in solid form, it can be compressed to form the desired shape, or granulated using a known granulation method. Alternatively, it can be prepared or manufactured under heating using a commercially available extruder or the like. It can also be prepared or manufactured in a liquid or slurry state using a mixer, disperser, or high-pressure homogenizer. Drying can be performed using a hot air dryer, spray dryer, freeze dryer, or the like. Alternatively, it can be sheeted or compacted to obtain a solid state.

[0075] From the viewpoint of effectively masking the bitterness derived from catechins, the method for manufacturing the catechin-containing composition of the present invention (hereinafter also referred to as the manufacturing method of the present invention) is preferably a method for manufacturing the catechin-containing composition as follows: comprising coexisting catechins and arabinoxylan, and setting the ratio of the content of the arabinoxylan in the composition to the content of the catechins to 0.1 to 8.0 by mass.

[0076] From the viewpoint of effectively masking the bitterness originating from catechins, the method for manufacturing the catechin-containing composition of the present invention is preferably a method for manufacturing the catechin-containing composition as follows: including coexisting catechins and arabinoxylan, and setting the ratio of the content of the arabinoxylan in the composition to the content of the catechins to 0.2 to 8.0 by mass.

[0077] From the viewpoint of effectively masking the bitterness originating from catechins, the method for manufacturing the catechin-containing composition of the present invention is preferably a method for manufacturing the catechin-containing composition as follows: comprising coexisting catechins and arabinoxylan, setting the ratio of the content of arabinoxylan to the content of catechins in the composition to be 0.2 to 8.0 by mass, setting the content of catechins in the composition to be 0.1 to 2.4% by mass, and setting the content of arabinoxylan in the composition to be 0.1 to 6.0% by mass.

[0078] From the viewpoint of effectively masking the bitterness originating from catechins, the method for manufacturing the catechin-containing composition of the present invention is further preferably a method for manufacturing the catechin-containing composition as follows: comprising coexisting catechins and arabinoxylan, setting the ratio of the content of arabinoxylan in the composition to the content of catechins to be 0.2 to 8.0 by mass, setting the content of catechins in the composition to be 0.2 to 1.9% by mass, and setting the content of arabinoxylan in the composition to be 0.2 to 5.0% by mass.

[0079] From the viewpoint of effectively masking the bitterness originating from catechins, the method for manufacturing the catechin-containing composition of the present invention is preferably a method for manufacturing the catechin-containing composition as follows: comprising coexisting catechins and arabinoxylan, setting the ratio of the content of arabinoxylan in the composition to the content of catechins to be 0.2 to 8.0 by mass, setting the content of catechins in the composition to be 0.3 to 1.7% by mass, and setting the content of arabinoxylan in the composition to be 0.4 to 4.5% by mass.

[0080] To obtain food and beverage products containing catechins, the composition of the present invention can be incorporated into various food and beverage products. There are no particular limitations on such food and beverage products. Examples include: bread, baked goods, cakes, ice cream, cereal products, croutons, noodles, chocolate, soft drinks, pancakes, Japanese-style filled pastries, soups, jelly-like foods, powdered foods, animal feed, and bait. By incorporating the composition of the present invention into food and beverage products, food and beverage products containing catechins can be obtained, and the bitterness derived from catechins can be effectively masked.

[0081] Examples of breads include: toast bread, pastry bread, specialty bread, prepared bread, etc., containing catechins, as well as pizzas containing catechins. Examples of toast breads include: white bread, black bread, French bread, variety bread, and bread rolls (dinner rolls, small round rolls, cream rolls, etc.). Examples of pastry breads include: jam bread, filled bread, cream bread, raisin bread, pineapple pan, sweet bread rolls, and rich goods breads (croissants, brioche, Danish pastries, etc.). Examples of specialty breads include: muffins. Examples of prepared breads include: hot dogs, hamburgers, etc. The bread of this invention is preferably toast bread containing catechins.

[0082] Furthermore, in this invention, the definition of the component content in bread (bread obtained by baking fermented bread dough) means the component content derived from the portion of the bread dough before baking. For example, for the aforementioned "filled bread," it means the component content of the portion other than the "filling"; for a hot dog, it means the component content of the portion other than the sausage or other ingredients sandwiched in the bread. The same applies below.

[0083] In this invention, "baked confectionery" refers to biscuits, cookies, crisp biscuits, dry bread, pretzels, pies, sliced ​​bread, shortbread, etc., as described on page 204 of the first edition of "Complete Guide to Confectionery Manufacturing (Encyclopedia of Confectionery)" dated October 30, 1981. Preferably, it includes biscuits, cookies, crisp biscuits, dry bread, pretzels, pies, sliced ​​bread, or calorie bars of baked confectionery that are recognized under the Fair Competition Regulations of 1971 (Showa 46), or as nutritional supplements or to ensure nutritional balance.

[0084] In this invention, "cake" refers to a cake obtained by adding a pastry-grade foaming agent, such as baking powder or meringue, and oil, to a raw dough, mixing and kneading to create air bubbles, and then baking. This includes sponge cake, butter cake, chiffon cake, Swiss roll, Swiss roll, bouchée, Baumkuchen, pound cake, cheesecake, snack cake, steamed cake, etc. Additionally, in this invention, steamed buns, donuts, pancakes, dorayaki, and Imagawa-yaki are also considered cakes.

[0085] The definition of "ice cream" varies from country to country. In this invention, the term "ice cream category" includes all of the following concepts, such as: ice cream, frozen milk, lactic acid ice cream, frozen desserts, sorbet, Italian ice cream, frozen fruit juice and / or fruit pulp, frozen yogurt, etc., frozen solid products containing fat or fruit juice or fluid products containing catechins; or matcha-flavored ice cream containing catechins, etc.

[0086] The following are examples of fats that can be included in ice cream: cocoa butter, cocoa powder, cocoa mass, chocolate ingredients, quasi-chocolate ingredients, and other cocoa-based ingredients, as well as edible oils. Edible oils include: milk fat, shortening, margarine, olive oil, soybean oil, safflower oil, corn oil, sesame oil, sunflower seed oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, palm fractionated oil, and other vegetable oils; lard, fish oil, and other animal oils. One or more of these can be used. Milk fats that contain milk fat include cow's milk, whole milk powder, condensed milk, cheese, butter, whipped cream, and yogurt. Chocolate ingredients and quasi-chocolate ingredients include those defined in the Fair Competition Regulation concerning the Labelling of Chocolate Products.

[0087] In addition, regarding the form, it can be in various shapes such as cup, stick, long and thin, or cone ice cream.

[0088] When the composition of the present invention is incorporated into the aforementioned food and beverage, the amount incorporated is appropriately adjusted according to the purpose. The composition of the present invention can be incorporated in food and beverages where the content of catechins is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.3% by mass or more, more preferably 0.4% by mass or more, more preferably 0.5% by mass or more, and even more preferably 0.6% by mass or more. Alternatively, this content can be incorporated in a manner where it is preferably 2.4% by mass or less, more preferably 1.9% by mass or less, more preferably 1.7% by mass or less, more preferably 1.3% by mass or less, more preferably 1.1% by mass or less, and even more preferably 0.9% by mass or less. In addition, the content can be preferably 0.1 to 2.4% by mass, more preferably 0.2 to 1.9% by mass, more preferably 0.3 to 1.7% by mass, more preferably 0.4 to 1.3% by mass, more preferably 0.5 to 1.1% by mass, and even more preferably 0.6 to 0.9% by mass, with the lower limit to ensure health functions such as reducing body fat, and the upper limit based on the bitter taste preference limit.

[0089] Furthermore, when the composition of the present invention is incorporated into the aforementioned food and beverage, the composition of the present invention can be incorporated in a manner where the content of arabinoxylan in the food and beverage is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.4% by mass or more, more preferably 0.7% by mass or more, more preferably 0.9% by mass or more, and even more preferably 1.0% by mass or more, with the lower limit being to ensure health functions such as reducing body fat, and the upper limit being based on the bitterness preference limit. Additionally, this content can be incorporated in a manner where it is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, more preferably 4.5% by mass or less, more preferably 4.0% by mass or less, more preferably 3.5% by mass or less, and even more preferably 3.0% by mass or less. Furthermore, this content can be incorporated in a manner where it is preferably 0.1 to 6.0% by mass, more preferably 0.2 to 5.0% by mass, more preferably 0.4 to 4.5% by mass, more preferably 0.7 to 4.0% by mass, more preferably 0.9 to 3.5% by mass, and even more preferably 1.0 to 3.0% by mass.

[0090] Furthermore, when the composition of the present invention is incorporated into the aforementioned food and beverage, the composition of the present invention can be formulated such that the ratio of the content of arabinoxylan to the content of catechins (content of arabinoxylan / content of catechins, mass ratio) in the food and beverage is preferably 0.1 or more, more preferably 0.5 or more, more preferably 1.0 or more, more preferably 2.0 or more, more preferably 3.0 or more, more preferably 4.0 or more, and even more preferably 5.0 or more. The lower limit is to ensure health functions such as reducing body fat, and the upper limit is based on the bitterness preference limit. Additionally, this ratio can be formulated preferably to be 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 or less. In addition, the ratio can be preferably set to 0.1 to 8.0, more preferably 0.5 to 8.0, more preferably 1.0 to 7.5, more preferably 2.0 to 7.5, more preferably 3.0 to 7.5, more preferably 4.0 to 7.0, and even more preferably 5.0 to 7.0, with the lower limit to ensure health functions such as reducing body fat and the upper limit based on the bitter taste preference limit.

[0091] In addition to the aforementioned catechins and arabinoxylan, the food and beverage products of the present invention may also contain other ingredients as appropriate, depending on the purpose. Such ingredients may include, for example, one or more additives selected from water, acidulants, sweeteners, amino acids, proteins, vitamins, minerals, flavorings, fruit juices, plant extracts, esters, colorings, milk components, cocoa powder, seasonings, vegetable oils, antioxidants, preservatives, pH adjusters, quality stabilizers, thickeners, emulsifiers, etc. Furthermore, the content of additives can be appropriately set within a range that does not impair the purpose of the present invention.

[0092] When the food or beverage of the present invention contains water, the water content can be appropriately set according to the manner in which the food or beverage is prepared. For example, it can be set to 1% by mass or more, 5% by mass or more, 10% by mass or more, or 20% by mass or more. Alternatively, the water content can be set to 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, or 30% by mass or less. Furthermore, the water content can be set to 1-90% by mass, 1-80% by mass, 5-70% by mass, 5-60% by mass, 10-50% by mass, 10-40% by mass, or 20-30% by mass.

[0093] For example, when the food product of the present invention is bread, the content can be set to 15-50% by mass; when the food product of the present invention is a pancake, the content can be set to 20-50% by mass; when the food product of the present invention is a baked pastry, the content can be set to 1-30% by mass; when the food product of the present invention is a biscuit, the content can be set to 1-10% by mass; when the food product of the present invention is a cake, the content can be set to 10-60% by mass; when the food product of the present invention is a cereal product, the content can be set to 0-8% by mass; when the food product of the present invention is a crispy bread crumb, the content can be set to 0-8% by mass; when the food product of the present invention is noodles (dried noodles, raw noodles, scalded noodles), the content can be set to 5-80% by mass; and when the food product of the present invention is chocolate, the content can be set to 0-10% by mass.

[0094] The dietary products of the present invention are not limited in their formulation with respect to the composition described above. Specifically, the present invention provides a dietary product containing catechins and arabinoxylan. Therefore, catechins and arabinoxylan can be incorporated separately or simultaneously in the dietary products of the present invention. Furthermore, arabinoxylan can be incorporated into dietary products containing catechins, or catechins can be incorporated into dietary products containing arabinoxylan.

[0095] As suitable catechins, plants or their processed forms containing catechins as described above can be listed, and the dosage and ratio of catechins can be referenced from the dosage and ratio of catechins to arabinoxylan described above. Similarly, as suitable arabinoxylans, plants or their processed forms containing arabinoxylan as described above can be listed, and the dosage and ratio of arabinoxylans to catechins can be referenced from the dosage and ratio of arabinoxylan described above.

[0096] From the viewpoint of effectively masking the bitter taste derived from catechins, the food and beverage of the present invention is preferably a food and beverage containing catechins that contains catechins and arabinoxylan, wherein the ratio of the content of arabinoxylan to the content of catechins in the food and beverage is 0.1 to 8.0 by mass.

[0097] From the viewpoint of effectively masking the bitter taste derived from catechins, the food and beverage of the present invention is preferably a food and beverage containing catechins that contains catechins and arabinoxylan, wherein the ratio of the content of arabinoxylan to the content of catechins in the food and beverage is 0.2 to 8.0 by mass.

[0098] From the viewpoint of effectively masking the bitterness derived from catechins, the food and beverage of the present invention is preferably a food and beverage containing catechins that contains catechins and arabinoxylan, wherein the ratio of the content of arabinoxylan to the content of catechins in the food and beverage is 0.2 to 8.0 by mass, the content of catechins in the food and beverage is 0.1 to 2.4% by mass, and the content of arabinoxylan in the food and beverage is 0.1 to 6.0% by mass.

[0099] From the viewpoint of effectively masking the bitterness originating from catechins, the food and beverage of the present invention is preferably a food and beverage containing catechins that contains catechins and arabinoxylan, wherein the ratio of the content of arabinoxylan to the content of catechins in the food and beverage is 0.2 to 8.0 by mass, the content of catechins in the food and beverage is 0.2 to 1.9% by mass, and the content of arabinoxylan in the food and beverage is 0.2 to 5.0% by mass.

[0100] From the viewpoint of effectively masking the bitterness derived from catechins, the food and beverage of the present invention is preferably a food and beverage containing catechins that contains catechins and arabinoxylan, wherein the ratio of the content of arabinoxylan to the content of catechins in the food and beverage is 0.2 to 8.0 by mass, the content of catechins in the food and beverage is 0.3 to 1.7 by mass, and the content of arabinoxylan in the food and beverage is 0.4 to 4.5 by mass.

[0101] From the viewpoint of effectively masking the bitter taste derived from catechins, the method for manufacturing a catechin-containing food and beverage of the present invention (hereinafter also referred to as the manufacturing method of the present invention) is preferably a method for manufacturing a catechin-containing food and beverage that includes coexisting catechins and arabinoxylan, and setting the ratio of the content of the arabinoxylan in the food and beverage to the content of the catechins to 0.1 to 8.0 by mass.

[0102] From the viewpoint of effectively masking the bitter taste derived from catechins, the method for manufacturing the catechin-containing food and beverage of the present invention is preferably the following method: comprising coexisting catechins and arabinoxylan, and setting the ratio of the content of the arabinoxylan to the content of the catechins in the food and beverage to be 0.2 to 8.0 by mass.

[0103] From the viewpoint of effectively masking the bitterness originating from catechins, the method for manufacturing a catechin-containing food and beverage of the present invention is preferably a method for manufacturing a catechin-containing food and beverage containing catechins as follows: the method includes coexisting catechins and arabinoxylan, setting the ratio of the content of arabinoxylan to the content of catechins in the food and beverage to be 0.2 to 8.0 by mass, setting the content of catechins in the food and beverage to be 0.1 to 2.4% by mass, and setting the content of arabinoxylan in the food and beverage to be 0.1 to 6.0% by mass.

[0104] From the viewpoint of effectively masking the bitterness originating from catechins, the method for manufacturing a catechin-containing food and beverage of the present invention is preferably a method for manufacturing a catechin-containing food and beverage containing catechins as follows: the method includes coexisting catechins and arabinoxylan, setting the ratio of the content of arabinoxylan to the content of catechins in the food and beverage to be 0.2 to 8.0 by mass, setting the content of catechins in the food and beverage to be 0.2 to 1.9% by mass, and setting the content of arabinoxylan in the food and beverage to be 0.2 to 5.0% by mass.

[0105] From the viewpoint of effectively masking the bitterness originating from catechins, the method for manufacturing a catechin-containing food and beverage of the present invention is preferably a method for manufacturing a catechin-containing food and beverage containing catechins as follows: the method includes coexisting catechins and arabinoxylan, setting the ratio of the content of arabinoxylan to the content of catechins in the food and beverage to be 0.2 to 8.0 by mass, setting the content of catechins in the food and beverage to be 0.3 to 1.7% by mass, and setting the content of arabinoxylan in the food and beverage to be 0.4 to 4.5% by mass.

[0106] In another aspect of the present invention, a bitter taste inhibitor of catechins with arabinoxylan as the active ingredient is provided (hereinafter also referred to as the bitter taste inhibitor of the present invention). By incorporating this bitter taste inhibitor into a composition or beverage containing catechins, the bitter taste of the catechins contained in the composition or beverage can be effectively masked. As the amount of the bitter taste inhibitor of the present invention in the composition or beverage, it is preferable that the ratio of the content of arabinoxylan to the content of catechins in the composition or beverage (the content of arabinoxylan / the content of catechins, by mass ratio) is 0.1 or more by mass, more preferably 0.2 or more, more preferably 0.5 or more, and more preferably 0.8 or more. Furthermore, it is preferable that the ratio is 1.0 or higher, even more preferably 2.0 or higher, even more preferably 3.0 or higher, even more preferably 4.0 or higher, even more preferably 4.5 or higher, and even more preferably 5.0 or higher. Additionally, it is preferable that the ratio, in terms of mass ratio, is 8.0 or lower, more preferably 7.5 or lower, and even more preferably 7.0 or lower. Furthermore, it is preferable that the ratio is 0.1 to 8.0, even more preferably 0.2 to 8.0, even more preferably 0.5 to 8.0, even more preferably 0.8 to 8.0, even more preferably 1.0 to 8.0, even more preferably 2.0 to 8.0, even more preferably 3.0 to 7.5, even more preferably 4.0 to 7.5, even more preferably 4.5 to 7.0, even more preferably 5.0 to 7.0, with the lower limit to ensure health functions such as reducing body fat, and the upper limit based on the bitter taste preference limit.

[0107] Furthermore, when the bitterness inhibitor of the present invention is incorporated into a composition or food product, for example, the lower limit of the catechin content in the composition or food product is to ensure health functions such as reducing body fat, and the upper limit is based on the bitterness preference limit, preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.3% by mass or more, more preferably 0.4% by mass or more, more preferably 0.5% by mass or more, and even more preferably 0.6% by mass or more. It is also preferably 2.4% by mass or less, more preferably 1.9% by mass or less, more preferably 1.7% by mass or less, more preferably 1.3% by mass or less, more preferably 1.1% by mass or less, and even more preferably 0.9% by mass or less. Furthermore, this content is preferably 0.1 to 2.4% by mass, more preferably 0.2 to 1.9% by mass, more preferably 0.3 to 1.7% by mass, more preferably 0.4 to 1.3% by mass, more preferably 0.5 to 1.1% by mass, and even more preferably 0.6 to 0.9% by mass.

[0108] The bitterness inhibitor of the present invention may also contain catechins. In this case, by incorporating the bitterness inhibitor into the composition or beverage, the composition or beverage can be made to contain the desired amounts of catechins and arabinoxylan. Therefore, when the bitterness inhibitor of the present invention contains catechins, it is preferable that the ratio of the arabinoxylan content to the catechin content in the bitterness inhibitor, expressed as a mass ratio, is within the range described above. Furthermore, the catechin content in the bitterness inhibitor of the present invention is also preferably within a range that achieves the catechin content range described above in the composition or beverage.

[0109] From the viewpoint of effectively masking the bitterness derived from catechins, the content of arabinoxylan in the bitterness inhibitor of the present invention is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, more preferably 5.0% by mass or more, more preferably 10.0% by mass or more, more preferably 15.0% by mass or more, and even more preferably 18.0% by mass or more. Furthermore, this content is preferably 99.0% by mass or less, more preferably 93.0% by mass or less, more preferably 90.0% by mass or less, more preferably 88.0% by mass or less, more preferably 85.0% by mass or less, and even more preferably 83.0% by mass or less. Also, from the same viewpoint as above, this content is preferably 1.0 to 99.0% by mass, more preferably 2.0 to 93.0% by mass, more preferably 5.0 to 90.0% by mass, more preferably 10.0 to 88.0% by mass, more preferably 15.0 to 85.0% by mass, and even more preferably 18.0 to 83.0% by mass.

[0110] Furthermore, the preferred amount of arabinoxylan in a beverage, for example, as the bitterness inhibitor of the present invention, is such that the content of arabinoxylan in the beverage is 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.4% by mass or more, more preferably 0.7% by mass or more, more preferably 0.9% by mass or more, and even more preferably 1.0% by mass or more. Additionally, this amount is preferably such that the content of arabinoxylan is 6.0% by mass or less, more preferably 5.0% by mass or less, more preferably 4.5% by mass or less, more preferably 4.0% by mass or less, more preferably 3.5% by mass or less, and even more preferably 3.0% by mass or less. Furthermore, in accordance with the same viewpoint as above, the amount of arabinoxylan is preferably 0.1 to 6.0% by mass, more preferably 0.2 to 5.0% by mass, even more preferably 0.4 to 4.5% by mass, even more preferably 0.7 to 4.0% by mass, even more preferably 0.9 to 3.5% by mass, and even more preferably 1.0 to 3.0% by mass.

[0111] In the bitterness inhibitor of the present invention, as a source of supply for arabinoxylan or catechins, arabinoxylan or catechins can be combined with themselves, or in addition, the above-mentioned plant treatment containing arabinoxylan or plant treatment containing catechins can be combined with them.

[0112] That is, when the bitterness inhibitor of the present invention contains components other than arabinoxylan or catechins, it may contain components derived from plants that are sources of arabinoxylan or catechins (components present in the extraction process of catechins or arabinoxylan, etc.). In addition, the remaining portion other than arabinoxylan or catechins may contain, as needed, wheat flour (high-gluten flour, medium-gluten flour, low-gluten flour, durum flour, etc.), rice flour, corn flour, soybean flour, protein (wheat protein, soybean protein, etc.), starch, paste (processed starch, methylcellulose, etc.), milk fat, skim milk powder, sugars (sugar, etc.), salt, egg yolk, egg white, polysaccharides, flavorings, oils, processed oils (butter, margarine, etc.), emulsifiers, chocolate, food and fruit raw materials (raisins, walnuts, etc.), thickeners, pH adjusters, pigments, water, yeast, baking powder, seasonings, acidulants, antioxidants, nutrients (vitamins, etc.), etc.

[0113] From the viewpoint of effectively masking the bitterness derived from catechins, the bitterness inhibitor of the present invention is preferably a catechin-based bitterness inhibitor that uses arabinoxylan as an active ingredient, wherein the content of the arabinoxylan in the above bitterness inhibitor is 1.0 to 99.0% by mass.

[0114] From the viewpoint of effectively masking the bitterness derived from catechins, the bitterness inhibitor of the present invention is preferably a catechin-based bitterness inhibitor that uses arabinoxylan as an active ingredient, wherein the content of the arabinoxylan in the above bitterness inhibitor is 5.0 to 90.0% by mass.

[0115] From the viewpoint of effectively masking the bitterness derived from catechins, the bitterness inhibitor of the present invention is preferably a catechin-based bitterness inhibitor that uses arabinoxylan as an active ingredient, wherein the content of the arabinoxylan in the bitterness inhibitor is 10.0 to 88.0% by mass, and the ratio of the amount of the arabinoxylan to the amount of the catechin is set to a mass ratio of 0.1 to 8.0.

[0116] From the viewpoint of effectively masking the bitterness derived from catechins, the bitterness inhibitor of the present invention is preferably a catechin-based bitterness inhibitor that uses arabinoxylan as an active ingredient, wherein the content of the arabinoxylan in the bitterness inhibitor is 10.0 to 88.0% by mass, and the ratio of the amount of the arabinoxylan to the amount of the catechin is set to 0.2 to 8.0 by mass.

[0117] In another aspect of the present invention, a method for suppressing bitterness of catechins, including the coexistence of catechins and arabinoxylan, is provided (hereinafter also referred to as the bitterness suppression method of the present invention).

[0118] The amount of catechins used, the amount of arabinoxylan used, and the ratio of the amount of catechins used to the amount of arabinoxylan used in the method for suppressing bitterness of catechins in this invention can be appropriately adopted from the values ​​of each content described in the bitterness inhibitor of this invention.

[0119] From the viewpoint of effectively masking the bitterness originating from catechins, the bitterness suppression method of the present invention is preferably a method for suppressing the bitterness of catechins as follows: the method includes coexisting catechins and arabinoxylan, and setting the ratio of the amount of arabinoxylan to the amount of catechins to be 0.1 to 8.0 by mass.

[0120] From the viewpoint of effectively masking the bitterness originating from catechins, the bitterness suppression method of the present invention is preferably a catechin bitterness suppression method comprising: having catechins coexist with arabinoxylan, and setting the ratio of the amount of arabinoxylan to the amount of catechins to be 0.2 to 8.0 by mass.

[0121] The compositions of this invention are not limited to those formulated for human consumption, but can also be formulated for various feeds or baits to obtain catechin-containing formulated feeds or baits for animals other than humans. There are no particular limitations on such formulated feeds or baits. Examples include those for livestock and poultry such as bovines, deer, equines, wild boars, pigs, and birds, as well as for fish, canines, felines, and rodents. By incorporating the compositions of this invention into feeds or baits, formulated feeds or baits containing catechins can be obtained, and the bitter taste derived from catechins can be effectively masked. The same applies to the food and beverages of this invention.

[0122] Regarding the above embodiments, the present invention further discloses the following compositions, food and beverages, methods, agents, and manufacturing methods.

[0123] <1>

[0124] A composition containing catechins, wherein the catechins are combined with arabinoxylan.

[0125] <2>

[0126] In the composition containing catechins as described in <1> above, the ratio of the content of arabinoxylan to the content of catechins, by mass ratio, is preferably 0.1 or more, more preferably 0.2 or more, more preferably 0.5 or more, more preferably 0.8 or more, more preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, more preferably 3.0 or more, more preferably 3.5 or more, more preferably 4.0 or more, more preferably 4.5 or more, and even more preferably 5.0.

[0127] <3>

[0128] In the composition containing catechins as described in <1> or <2> above, the ratio of the content of arabinoxylan to the content of catechins is preferably 8.0 or less by mass, more preferably 7.5 or less, and even more preferably 7.0 or less.

[0129] <4>

[0130] As described in any one of <1> to <3> above, the composition containing catechins, wherein the ratio of the content of arabinoxylan to the content of catechins, by mass ratio, is preferably 0.1 to 8.0, more preferably 0.2 to 8.0, more preferably 0.5 to 8.0, more preferably 0.8 to 8.0, more preferably 1.0 to 8.0, more preferably 1.5 to 7.5, more preferably 2.0 to 7.5, more preferably 2.5 to 7.5, more preferably 3.0 to 7.5, more preferably 3.5 to 7.0, more preferably 4.0 to 7.0, more preferably 4.0 to 7.0, more preferably 4.5 to 7.0, and even more preferably 5.0 to 7.0.

[0131] <5>

[0132] The composition containing catechins described in any of <1> to <4> above, wherein the content of the catechins in the composition may be 1% by mass or more, or 2% by mass or more, or 5% by mass or more, or 10% by mass or more, or 20% by mass or more, or 40% by mass or more.

[0133] <6>

[0134] The composition containing catechins described in any of <1> to <5> above may contain catechins at a content of 70% by mass or less, 68% by mass or less, 66% by mass or less, 64% by mass or less, 62% by mass or less, or 60% by mass or less.

[0135] <7>

[0136] As described in any of <1> to <6> above, the composition containing catechins may contain 1 to 70% by mass, 2 to 68% by mass, 5 to 66% by mass, 10 to 64% by mass, 20 to 62% by mass, or 40 to 60% by mass.

[0137] <8>

[0138] The composition containing catechins described in any of <1> to <4> above, wherein the content of the catechins in the composition may be 0.1% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more.

[0139] <9>

[0140] The composition containing catechins described in any of <1> to <4> and <8> above, wherein the content of the catechins in the composition may be set to 50% by mass or less, or 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less.

[0141] <10>

[0142] The composition containing catechins described in any of <1> to <4>, <8> and <9> above, wherein the content of the catechins in the composition may be set to 0.1 to 50% by mass, or 0.5 to 40% by mass, or 1 to 30% by mass, or 2 to 20% by mass, or 5 to 10% by mass.

[0143] <11>

[0144] The composition containing catechins described in any of <1> to <4>, <6> and <8> above may contain 0.1 to 70% by mass, 0.5 to 68% by mass, 1 to 66% by mass, 2 to 64% by mass, or 5 to 62% by mass.

[0145] <12>

[0146] As described in any of <1> to <11> above, the composition containing catechins may contain 1% or more by mass, or 2% or more by mass, or 5% or more by mass, or 10% or more by mass, or 20% or more by mass, or 40% or more by mass.

[0147] <13>

[0148] As described in any of <1> to <12> above, the composition containing catechins may contain arabinoxylan at a content of 70% by mass or less, 68% by mass or less, 66% by mass or less, 64% by mass or less, 62% by mass or less, or 60% by mass or less.

[0149] <14>

[0150] As described in any of <1> to <13> above, the composition containing catechins may contain 1 to 70% by mass, 2 to 68% by mass, 5 to 66% by mass, 10 to 64% by mass, 20 to 62% by mass, or 40 to 60% by mass.

[0151] <15>

[0152] The composition containing catechins described in any of <1> to <11> above, wherein the content of arabinoxylan in the composition may be 0.1% by mass or more, or 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or 5% by mass or more.

[0153] <16>

[0154] The composition containing catechins described in any of the above <1> to <11> and <15> may contain arabinoxylan content of 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less.

[0155] <17>

[0156] The composition containing catechins described in any of <1> to <11>, <15> and <16> above, wherein the content of the arabinoxylan in the above composition may be set to 0.1 to 50% by mass, or 0.5 to 40% by mass, or 1 to 30% by mass, or 2 to 20% by mass, or 5 to 10% by mass.

[0157] <18>

[0158] The composition containing catechins described in any of <1> to <11>, <13> and <15> above, wherein the content of the arabinoxylan in the above composition may be set to 0.1 to 70% by mass, or 0.5 to 68% by mass, or 1 to 66% by mass, or 2 to 64% by mass, or 5 to 62% by mass.

[0159] <19>

[0160] The composition containing catechins as described in any of <1> to <18> above, wherein the catechins are preferably non-polymeric catechins.

[0161] <20>

[0162] The composition containing catechins as described in <19> above, wherein the non-polymer catechins are preferably catechins, more preferably at least one selected from epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, catechin gallate, epigallocatechin, epicatechin, gallocatechin, and catechins.

[0163] <21>

[0164] The composition containing catechins as described in any of <1> to <20> above, wherein the arabinoxylan is preferably derived from at least one plant selected from wheat, barley, oats, rye, rice, barnyard millet, sorghum, corn, bamboo and oats.

[0165] <22>

[0166] In the composition containing catechins described in any of the above <1> to <21>, the average molecular weight of the arabinoxylan is preferably 300 or more, more preferably 10,000 or more, and even more preferably 50,000 or more.

[0167] <23>

[0168] In the composition containing catechins described in any of <1> to <22> above, the average molecular weight of the arabinoxylan is preferably 1,000,000 or less, more preferably 500,000 or less, and even more preferably 200,000 or less.

[0169] <24>

[0170] The composition containing catechins as described in any of <1> to <23> above, wherein the average molecular weight of the arabinoxylan is preferably 300 to 500,000, more preferably 50,000 to 200,000.

[0171] <25>

[0172] The composition containing catechins as described in any of <1> to <24> above, wherein the ratio of arabinose to xylose in the arabinoxylan is 0.01:1 or more by mass, preferably 0.1:1 or more.

[0173] <26>

[0174] The composition containing catechins described in any of the above <1> to <25>, wherein the ratio of arabinose to xylose in the arabinoxylan is 10:1 or less by mass, preferably 2:1 or less, and more preferably 1.2:1 or less.

[0175] <27>

[0176] The composition containing catechins as described in any of <1> to <26> above, wherein the ratio of arabinose to xylose in the arabinoxylan is 0.01:1 to 10:1 by mass, preferably 0.05:1 to 2:1, and more preferably 0.1:1 to 1.2:1.

[0177] <28>

[0178] The composition containing catechins described in any of the above <1> to <27> contains water, and the water content (moisture content) can be set to 0.5% by mass or more, 1% by mass or more, or 2% by mass or more.

[0179] <29>

[0180] The composition containing catechins described in any of the above <1> to <28> contains water, and the water content (moisture content) may be set to 50% by mass or less, 40% by mass or less, or 30% by mass or less.

[0181] <30>

[0182] As described in any of <1> to <29> above, the composition containing catechins contains water, and the water content (water content) can be set to 0.5 to 50% by mass, 1 to 40% by mass, or 2 to 30% by mass.

[0183] <31>

[0184] The composition containing catechins described in any of the above <1> to <27> contains water, and the water content may be 60% by mass or more, 80% by mass or more, or 90% by mass or more.

[0185] <32>

[0186] The composition containing catechins described in any of <1> to <27> and <31> above, wherein the composition contains water, the water content of which may be 99.9% by mass or less, 99.5% by mass or less, or 99.0% by mass or less.

[0187] <33>

[0188] The composition containing catechins described in any of <1> to <27>, <31> and <32> above, wherein the composition contains water, the water content of which may be set to 60-99.9% by mass, 80-99.5% by mass, or 90-99.0% by mass.

[0189] <34>

[0190] As described in any of <1> to <27> above, the composition containing catechins contains water, the content of which may be set to 30-95% by mass or 40-95% by mass.

[0191] <35>

[0192] A food or beverage containing catechins, comprising a composition containing catechins as described in any one of <1> to <34> above.

[0193] <36>

[0194] A food product containing catechins, wherein the catechins are combined with arabinoxylan.

[0195] <37>

[0196] In the food and beverage containing catechins as described in <35> or <36> above, the ratio of the content of arabinoxylan to the content of catechins in the food and beverage containing catechins is preferably 0.1 or more by mass, more preferably 0.2 or more, more preferably 0.5 or more, more preferably 0.8 or more, more preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, more preferably 3.0 or more, more preferably 3.5 or more, more preferably 4.0 or more, more preferably 4.5 or more, and even more preferably 5.0.

[0197] <38>

[0198] As described in any of <35> to <37> above, in the above-mentioned food and beverage containing catechins, the ratio of the content of arabinoxylan to the content of the catechins in the above-mentioned food and beverage containing catechins is preferably 8.0 or less by mass, more preferably 7.5 or less, and even more preferably 7.0 or less.

[0199] <39>

[0200] As described in any of <35> to <38> above, the ratio of the content of arabinoxylan to the content of catechin in the above-mentioned food and beverage containing catechin is preferably 0.1 to 8.0 by mass, more preferably 0.2 to 8.0, more preferably 0.5 to 8.0, more preferably 0.8 to 8.0, more preferably 1.0 to 8.0, more preferably 1.5 to 7.5, more preferably 2.0 to 7.5, more preferably 2.5 to 7.5, more preferably 3.0 to 7.5, more preferably 3.5 to 7.0, more preferably 4.0 to 7.0, more preferably 4.0 to 7.0, more preferably 4.5 to 7.0, and even more preferably 5.0 to 7.0.

[0201] <40>

[0202] As described in any of <35> to <39> above, the content of the catechins in the above-mentioned food and beverage containing catechins is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.3% by mass or more, more preferably 0.4% by mass or more, more preferably 0.5% by mass or more, and even more preferably 0.6% by mass or more.

[0203] <41>

[0204] As described in any of the above <35> to <40>, the catechin-containing food and beverage contains a content of 2.4% by mass or less, more preferably 1.9% by mass or less, more preferably 1.7% by mass or less, more preferably 1.3% by mass or less, more preferably 1.1% by mass or less, and even more preferably 0.9% by mass or less.

[0205] <42>

[0206] As described in any of <35> to <41> above, the catechin-containing food and beverage contains 0.1 to 2.4% by mass, more preferably 0.2 to 1.9% by mass, even more preferably 0.3 to 1.7% by mass, even more preferably 0.4 to 1.3% by mass, even more preferably 0.5 to 1.1% by mass, and even more preferably 0.6 to 0.9% by mass.

[0207] <43>

[0208] As described in any of <35> to <42> above, the content of the catechin-containing food and beverage is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.4% by mass or more, more preferably 0.7% by mass or more, more preferably 0.9% by mass or more, and even more preferably 1.0% by mass or more.

[0209] <44>

[0210] As described in any of <35> to <43> above, in the above-mentioned food and beverage containing catechins, the content of the above-mentioned arabinoxylan is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, more preferably 4.5% by mass or less, more preferably 4.0% by mass or less, more preferably 3.5% by mass or less, and even more preferably 3.0% by mass or less.

[0211] <45>

[0212] As described in any of <35> to <44> above, the content of arabinoxylan in the above-mentioned catechin-containing food and beverage is preferably 0.1 to 6.0% by mass, more preferably 0.2 to 5.0% by mass, more preferably 0.4 to 4.5% by mass, more preferably 0.7 to 4.0% by mass, more preferably 0.9 to 3.5% by mass, and even more preferably 1.0 to 3.0% by mass.

[0213] <46>

[0214] Foods and beverages containing catechins as described in any of the above items <35> to <45>, wherein the catechins are those described in <19> or <20> above.

[0215] <47>

[0216] The food and beverage containing catechins described in any of the above <35> to <46> contains arabinoxylan as described in any of the above <21> to <27>.

[0217] <48>

[0218] As described in any of <35> to <47> above, the food and beverage containing catechins contains water, and the water content may be set to 1% by mass or more, or 5% by mass or more, or 10% by mass or more, or 20% by mass or more.

[0219] <49>

[0220] As described in any of the above items <35> to <48>, the food and beverage containing catechins contains water, and the water content can be set to 90% by mass or less, or 80% by mass or less, or 70% by mass or less, or 60% by mass or less, or 50% by mass or less, or 40% by mass or less, or 30% by mass or less.

[0221] <50>

[0222] As described in any of the above items <35> to <49>, the above-mentioned food and beverage containing catechins contains water, and the water content can be set to 1-90% by mass, 1-80% by mass, 5-70% by mass, 5-60% by mass, 10-50% by mass, 10-40% by mass, or 20-30% by mass.

[0223] <51>

[0224] The above-mentioned foods and beverages containing catechins, as described in any of <35> to <50>, are bread, baked goods, cakes, cereal products, crispy bread cubes, noodles, chocolate, or soft drinks.

[0225] <52>

[0226] A method for manufacturing a composition containing catechins, wherein the method is as described in any one of <1> to <34> above.

[0227] <53>

[0228] A method for manufacturing a composition containing catechins, comprising coexisting catechins with arabinoxylan.

[0229] <54>

[0230] The method for manufacturing a catechin-containing composition as described in <53> above, wherein the catechin-containing composition is any of the catechin-containing compositions described in <1> to <34> above.

[0231] <55>

[0232] A method for manufacturing a food or beverage containing catechins, wherein the method is as described in any one of <35> to <51> above.

[0233] <56>

[0234] The method for manufacturing a food or beverage containing catechins as described in <55> above includes a step of combining a composition containing catechins as described in any one of <1> to <34> above.

[0235] <57>

[0236] A method for manufacturing a food or beverage containing catechins, comprising coexisting catechins with arabinoxylan.

[0237] <58>

[0238] The method for manufacturing a food or beverage containing catechins as described in <57> above, wherein the food or beverage containing catechins is the food or beverage containing catechins as described in any one of <35> to <51> above.

[0239] <59>

[0240] A method for suppressing the bitterness of catechins, comprising coexisting catechins with arabinoxylan.

[0241] <60>

[0242] The method for suppressing the bitterness of catechins as described in <59> above, wherein the ratio of the amount of arabinoxylan to the amount of catechins is preferably 0.1 or more by mass, more preferably 0.2 or more, more preferably 0.5 or more, more preferably 0.8 or more, more preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, more preferably 3.0 or more, more preferably 3.5 or more, more preferably 4.0 or more, more preferably 4.5 or more, and even more preferably 5.0.

[0243] <61>

[0244] In the method for suppressing the bitterness of catechins described in <59> or <60> above, the ratio of the amount of arabinoxylan to the amount of catechins is preferably 8.0 or less by mass, more preferably 7.5 or less, and even more preferably 7.0 or less.

[0245] <62>

[0246] The method for suppressing the bitterness of catechins as described in any of the above <59> to <61>, wherein the ratio of the amount of arabinoxylan to the amount of catechin is preferably 0.1 to 8.0 by mass, more preferably 0.2 to 8.0, more preferably 0.5 to 8.0, more preferably 0.8 to 8.0, more preferably 1.0 to 8.0, more preferably 1.5 to 7.5, more preferably 2.0 to 7.5, more preferably 2.5 to 7.5, more preferably 3.0 to 7.5, more preferably 3.5 to 7.0, more preferably 4.0 to 7.0, more preferably 4.0 to 7.0, more preferably 4.5 to 7.0, and even more preferably 5.0 to 7.0.

[0247] <63>

[0248] Methods for suppressing bitterness of catechins as described in any of <59> to <62> above, wherein the catechins are those described in <19> or <20> above.

[0249] <64>

[0250] The method for suppressing the bitterness of catechins described in any of the above <59> to <63>, wherein the arabinoxylan is the arabinoxylan described in any of the above <21> to <27>.

[0251] <65>

[0252] A catechin-based bitterness inhibitor, wherein arabinoxylan is the active ingredient.

[0253] <66>

[0254] As described in <65> above, the content of arabinoxylan in the above-mentioned bitter taste inhibitor is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, more preferably 5.0% by mass or more, more preferably 10.0% by mass or more, more preferably 15.0% by mass or more, and even more preferably 18.0% by mass or more.

[0255] <67>

[0256] The bitterness inhibitor described in <65> or <66> above, wherein the content of arabinoxylan in the bitterness inhibitor is preferably 99.0% by mass or less, preferably 93.0% by mass or less, more preferably 90.0% by mass or less, more preferably 88.0% by mass or less, more preferably 85.0% by mass or less, and even more preferably 83.0% by mass or less.

[0257] <68>

[0258] The bitterness inhibitor described in any one of <65> to <67> above, wherein the content of arabinoxylan in the bitterness inhibitor is preferably 1.0 to 99.0% by mass, more preferably 2.0 to 93.0% by mass, more preferably 5.0 to 90.0% by mass, more preferably 10.0 to 88.0% by mass, more preferably 15.0 to 85.0% by mass, and even more preferably 18.0 to 83.0% by mass.

[0259] <69>

[0260] The bitter taste inhibitor of catechins described in any one of <65> to <68> above is used in such a manner that the ratio of the amount of arabinoxylan to the amount of catechins is preferably 0.1 or more by mass, more preferably 0.2 or more, more preferably 0.5 or more, more preferably 0.8 or more, more preferably 1.0 or more, more preferably 2.0 or more, more preferably 3.0 or more, more preferably 4.0 or more, more preferably 4.5 or more, and even more preferably 5.0.

[0261] <70>

[0262] The bitter taste inhibitor of catechins described in any of the above <65> to <69> is used in such a manner that the ratio of the amount of arabinoxylan to the amount of catechins is preferably 8.0 or less by mass, more preferably 7.5 or less, and even more preferably 7.0 or less.

[0263] <71>

[0264] The bitter taste inhibitor of catechins described in any of the above <65> to <70> is used in such a manner that the ratio of the amount of arabinoxylan to the amount of catechins is preferably 0.1 to 8.0 by mass, more preferably 0.2 to 8.0, more preferably 0.5 to 8.0, more preferably 0.8 to 8.0, more preferably 1.0 to 8.0, more preferably 2.0 to 7.5, more preferably 3.0 to 7.5, more preferably 4.0 to 7.0, more preferably 4.0 to 7.0, more preferably 4.5 to 7.0, and even more preferably 5.0 to 7.0.

[0265] <72>

[0266] The bitter taste inhibitor of catechins described in any of <65> to <71> above, wherein the catechins are those described in <19> or <20> above.

[0267] <73>

[0268] The bitter taste inhibitor of catechins described in any of the above <65> to <72>, wherein the arabinoxylan is the arabinoxylan described in any of the above <21> to <27>.

[0269] <74>

[0270] The use of arabinoxylan in suppressing the bitterness of catechins.

[0271] <75>

[0272] As described in <74> above, the ratio of the amount of arabinoxylan to the amount of catechins is preferably 0.1 or more by mass, more preferably 0.2 or more, more preferably 0.5 or more, more preferably 0.8 or more, more preferably 1.0 or more, more preferably 1.5 or more, more preferably 2.0 or more, more preferably 2.5 or more, more preferably 3.0 or more, more preferably 3.5 or more, more preferably 4.0 or more, more preferably 4.5 or more, and even more preferably 5.0.

[0273] <76>

[0274] As described in <74> or <75> above, the method of use is such that the ratio of the amount of arabinoxylan to the amount of catechin is preferably 8.0 or less by mass, more preferably 7.5 or less, and even more preferably 7.0 or less.

[0275] <77>

[0276] The use described in any of <74> to <76> above is preferably in a mass ratio of 0.1 to 8.0, more preferably 0.2 to 8.0, more preferably 0.5 to 8.0, more preferably 0.8 to 8.0, more preferably 1.0 to 8.0, more preferably 1.5 to 7.5, more preferably 2.0 to 7.5, more preferably 2.5 to 7.5, more preferably 3.0 to 7.5, more preferably 3.5 to 7.0, more preferably 4.0 to 7.0, more preferably 4.0 to 7.0, more preferably 4.5 to 7.0, and even more preferably 5.0 to 7.0.

[0277] <78>

[0278] The use described in any of <74> to <77> above, wherein the catechins are the catechins described in <19> or <20> above.

[0279] <79>

[0280] The use described in any of the above <74> to <78>, wherein the arabinoxylan is the arabinoxylan described in any of the above <21> to <27>.

[0281] [Example]

[0282] The invention has been described in more detail with reference to embodiments, but the invention is not limited to these embodiments.

[0283] The content of arabinoxylan in roasted wheat bran (trade name: domestic wheat bran (roasted type), manufactured by Hoshino Bussan Co., Ltd.) and whole wheat flour (trade name: whole wheat flour, manufactured by Nippon Flour Co., Ltd.) used in this embodiment was determined by the following method.

[0284] [Method for determining arabinoxylan content]

[0285] <Preparation of Sample Solution>

[0286] Add 2 mL of 1 mol / L hydrochloric acid to 10 mg of roasted wheat bran or whole wheat flour and stir for 30 minutes. After stirring, heat to 100°C and then allow to cool for at least 15 minutes. After cooling, add 2 mL of 1 mol / L sodium hydroxide aqueous solution and 2 mL of ultrapure water and stir. After stirring, centrifuge at 3000 rpm for 10 minutes and recover the supernatant. After recovering the supernatant, repeat the above procedure on the remaining residue (add 2 mL of 1 mol / L sodium hydroxide aqueous solution and 2 mL of ultrapure water and stir). Combine the supernatant after centrifugation with the supernatant recovered in the first step for analysis using the liquid chromatography (LC) method described below.

[0287] <LC Analysis Conditions>

[0288] -Preparation of the mobile phase-

[0289] 100 mL of a 1 mol / L sodium hydroxide aqueous solution was thoroughly mixed with 900 mL of ultrapure water and degassed to form the mobile phase.

[0290] -LC conditions-

[0291] Machine type: DIONX DX320 (manufactured by DIONX Corporation, Japan)

[0292] Detector: Pulse Ampere Detector (PAD)

[0293] Tube String: CarboPAC PA1 (4×250mm)

[0294] Column temperature: room temperature

[0295] Mobile phase: Solution A, 100 mmol / L sodium hydroxide aqueous solution

[0296] : B solution ultrapure water

[0297] Flow rate: 1.0 mL / min

[0298] Injection volume: 25μL

[0299] Under the above conditions, the content of arabinose and xylose was quantified based on the peak areas at retention times of 12.5 minutes (arabinose) and 21.9 minutes (xylose), and the sum of the two was taken as the amount of arabinoxylan.

[0300] According to the above measurements, the contents of arabinoxylan in the roasted wheat bran and whole wheat flour used in this embodiment are 19.1% by mass and 2.0% by mass, respectively.

[0301] [Experimental Example 1] Taste test of biscuits containing catechins

[0302] [Preparation Example]

[0303] Biscuit blanks were prepared according to the ingredient proportions shown in Tables 1 and 2, resulting in biscuits of Examples 1-8, Comparative Example 1, and Reference Examples 1-4. The specific procedures are disclosed below.

[0304] <Examples 1 and 2>

[0305] Weigh out 17.5g of unsalted butter (brand name: Hokkaido Yotsuba Unsalted Butter, manufactured by Yotsuba Dairy Co., Ltd.) and 20g of sugar (brand name: Refined Superior White Sugar ST, manufactured by Dai Nippon Meiji Sugar Co., Ltd.) and put them into a Hobart N50 MIXER mixer manufactured by HOBART Co., Ltd. Mix on low speed for 30 seconds, then mix on medium speed for 6 minutes.

[0306] Next, while mixing at low speed for 30 seconds, add 6.25g of beaten whole egg liquid in three batches. After adding the egg liquid for the first time, mix at low speed for 30 seconds, then add the egg liquid for the second time and mix at low speed for 30 seconds. After scraping off the oil adhering to the side of the mixer, add the remaining egg liquid, mix at low speed for 30 seconds, and then mix at medium speed for 1 minute until it becomes a smooth, creamy consistency.

[0307] Next, add 3g or 1.5g of LUNA PHENON T-100 (catechin content: 36% by mass) (trade name, manufactured by Kao Corporation) and 1.25g or 3.75g of NISSHOKU ARABINOXYLAN (arabinoxylan content: 82.1% by mass) (trade name, manufactured by Nippon Food Chemical Co., Ltd.) to 25g of low-gluten flour (trade name: Violet, manufactured by Nissin Flour Co., Ltd.) and mix them together. Add these mixtures to the above-mentioned mixing material and mix at low speed for 60 seconds.

[0308] The "catechin content" mentioned above refers to the catechin content of LUNA PHENON T-100. Furthermore, the catechins in LUNAPHENON T-100 are composed of non-polymer catechins and do not actually contain polymeric catechins.

[0309] Fill each of the obtained raw dough pieces with approximately 10g into a round (φ38) baking mold, arrange them on a baking sheet lined with release paper, and bake under the following baking conditions.

[0310] -Baking Conditions-

[0311] Baking temperature: 170℃ (top heat) / 170℃ (bottom heat)

[0312] Baking time: 7 minutes

[0313] The following experiment was conducted using cookies that had been baked and left at room temperature for one day.

[0314] <Examples 3-7>

[0315] The biscuits of Examples 3 to 7 were obtained by using 1.25 to 25 g of roasted wheat bran instead of the edible arabinoxylan, otherwise, in the same manner as Examples 1 and 2.

[0316] <Example 8>

[0317] The biscuits of Example 8 were obtained by replacing the low-gluten flour and edible arabinoxylan with 25g of the whole wheat flour described above, except that the process was the same as that of Examples 1 and 2 described above.

[0318] <Comparative Example 1>

[0319] Using the ingredient proportions listed in Table 2, except for the other aspects, the biscuits of Comparative Example 1 were obtained in the same manner as in Examples 1 and 2 above.

[0320] <Reference Examples 1-4>

[0321] In addition, 3.75g each of the following additives known as bitterness-inhibiting agents—guar gum (Tokyo Kasei Corporation), pectin (TM-150-LJ-TF, manufactured by Sanshoku Corporation), Celldex β-100 (βCD (β-cyclodextrin), manufactured by Nippon Food Chemical Co., Ltd.), and CAVAMAX WB (γCD (γ-cyclodextrin), manufactured by Wacker Chemie Co., Ltd.)—were used to replace Japanese arabinoxylan. Otherwise, the biscuits of Reference Examples 1 to 4 were obtained in the same manner as in Examples 1 and 2 above.

[0322] [Taste Test]

[0323] Three cookies (N=3) from each of Examples 1-8, Comparative Example 1, and Reference Examples 1-4 were baked and left to stand at room temperature. Based on the following evaluation criteria, the bitterness and astringency derived from catechins were compared with the bitterness and astringency of various quinine sulfate aqueous solutions and Teavigo (trade name, manufactured by Taiyo Chemical Co., Ltd.) aqueous solutions. An evaluation was conducted by a professional evaluation panel consisting of three members. The evaluation results (scores) from each member of the professional evaluation panel were identical. The results are shown in Tables 1 and 2.

[0324] Furthermore, the higher the value (score) of the following evaluation criteria, the stronger the bitterness or astringency.

[0325] (Bitterness evaluation criteria)

[0326] 1: Bitterness of the same degree as a 0.0002% aqueous solution of quinine sulfate dihydrate, or no stronger bitterness can be detected.

[0327] 2: Bitterness of the same degree as a 0.0005% aqueous solution of quinine sulfate dihydrate.

[0328] 3: Bitterness of the same degree as a 0.0009% aqueous solution of quinine sulfate dihydrate.

[0329] 4: Bitterness of the same degree as a 0.0016% aqueous solution of quinine sulfate dihydrate.

[0330] 5: Bitterness of the same degree as a 0.0024% aqueous solution of quinine sulfate dihydrate.

[0331] 6: Bitterness of the same degree as a 0.0039% aqueous solution of quinine sulfate dihydrate.

[0332] 7: Bitterness of the same degree as a 0.0061% aqueous solution of quinine sulfate dihydrate.

[0333] 8: Bitterness of the same degree as a 0.0099% aqueous solution of quinine sulfate dihydrate.

[0334] 9: Bitterness of the same degree as a 0.0157% aqueous solution of quinine sulfate dihydrate.

[0335] 10: A bitter taste of the same degree as, or a stronger degree than, that of a 0.0257% aqueous solution of quinine sulfate dihydrate.

[0336] (Astringency Evaluation Criteria)

[0337] 1: Astringent taste of the same degree as Teavigo 0.01% aqueous solution, or no stronger astringent taste.

[0338] 2: Astringent taste of the same degree as a 0.02% aqueous solution of Teavigo.

[0339] 3: Astringent taste of the same degree as a 0.03% aqueous solution of Teavigo.

[0340] 4: Astringent taste of the same degree as Teavigo 0.04% aqueous solution.

[0341] 5: Astringent taste of the same degree as a 0.05% aqueous solution of Teavigo.

[0342] 6: Astringent taste of the same degree as a 0.06% aqueous solution of Teavigo.

[0343] 7: Astringent taste of the same degree as a 0.07% aqueous solution of Teavigo.

[0344] 8: Astringent taste of the same degree as a 0.08% aqueous solution of Teavigo.

[0345] 9: Astringent taste of the same degree as Teavigo 0.09% aqueous solution.

[0346] 10: Astringent taste of the same degree as, or stronger than, that of a 0.10% aqueous solution of Teavigo.

[0347]

[0348] [Table 2]

[0349] Comparative Example 1 Reference Example 1 See Example 2 See Example 3 See Example 4 Raw embryo (g) Cake flour (Violet) 25 25 25 25 25 Whole wheat flour (Japan flour milling) - - - - - LUNA PHENON T-100 3 3 3 3 3 butter 17.5 17.5 17.5 17.5 17.5 granulated sugar 20 20 20 20 20 yolk 6.25 6.25 6.25 6.25 6.25 Roasted wheat bran - - - - - Guar gum (Tokyo Chemical Industry) - 3.75 - - - Pectin (tm-150-LJ-TF) - - 3.75 - - Celldexβ-100(βCD) - - - 3.75 - CAVAMAX WB(γCD) - - - - 3.75 total 71.75 75.50 75.50 75.50 75.50 (A) Catechins (%) 1.51 1.43 1.43 1.43 1.43 (B) Arabicaxylan (wt%) 0.00 0.00 0.00 0.00 0.00 [(B) / (A)]Arabinoxylan / Catechins 0.00 0.00 0.00 0.00 0.00 Bitterness rating 10 8 7 6 9 Astringency rating 10 8 6 6 8

[0350] It was found that the biscuits containing catechins but not containing arabinoxylan (Comparative Example 1) had a strong bitter taste derived from catechins (bitterness rating: "10", astringency rating: "10"). In addition, the bitter taste derived from catechins in the biscuits of Reference Examples 1 to 4, which contained guar gum, pectin, Celldex β-100, and CAVAMAX WB, respectively, which are known additives with bitterness-suppressing effects, was masked to some extent.

[0351] In contrast, it can be seen that the bitterness of catechin-derived biscuits (Examples 1-8) that are combined with both catechins and arabinoxylan are more effectively masked (bitterness rating: "6" to "2", astringency rating: "7" to "2").

[0352] [Experimental Example 2] Taste test of bread containing catechins

[0353] [Preparation Example]

[0354] Bread dough was prepared according to the ingredient proportions shown in Table 3, and breads of Examples 9-15 and Comparative Example 2 were obtained. The specific procedures are disclosed below.

[0355] <Examples 9-14>

[0356] Weigh out 250g of KAMERIYA (high-gluten flour, manufactured by Nissin Flour Co., Ltd.), 9g of LUNA PHENON T-100, 10g of butter, 17g of sugar (superior white sugar), 2.5g of salt, 200g of water, 3g of dry yeast (trade name: Super Kameriya Dry Yeast, manufactured by Nissin Foods Co., Ltd.), and 5.0-76.6g of roasted wheat bran.

[0357] Using a Home Bakery SD-MDX102 (manufactured by Panasonic), the baking program (Menu 1) was selected, and the ingredients were added all-in-mixed. The dough, obtained after adding water, kneading, and maturing, was fermented at 28°C for 2 hours and 30 minutes. After fermentation, it was baked at 200°C for 30 minutes to obtain the bread (toast bread) of Examples 9-14.

[0358] <Example 15>

[0359] The bread of Example 15 was obtained by using 3.75g of edible arabinoxylan instead of the roasted wheat bran, otherwise, in the same manner as Examples 9 to 14 above.

[0360] <Comparative Example 1>

[0361] Using the ingredient proportions listed in Table 3, except that, the bread of Comparative Example 2 was obtained in the same manner as in Examples 9 to 14 above.

[0362] [Taste Test]

[0363] After baking, the breads from Examples 9-15 and Comparative Example 2 were left to stand at room temperature for 1 hour. Based on the same evaluation criteria as the biscuits described above, a professional evaluation panel consisting of 3 members evaluated the bitterness and astringency derived from catechins. The evaluation results of each member of the professional evaluation panel were identical. The results are shown in Table 3.

[0364]

[0365] Bread with catechins and bread without arabinoxylan (Comparative Example 2) had a strong bitter taste derived from catechins (bitterness rating: "9", astringency rating: "9").

[0366] In contrast, the bitterness of the breads in Examples 9-15, which are combined with catechins and arabinoxylan, is effectively masked by the catechin-derived bitterness (bitterness rating: "7" to "2", astringency rating: "8" to "2").

[0367] [Experimental Example 3] Taste test of pancakes containing catechins

[0368] [Preparation Example]

[0369] Pancake embryos were prepared according to the ingredient proportions shown in Table 4 to obtain pancakes of Example 16 and Comparative Example 3. The specific procedures are disclosed below.

[0370] <Example 16>

[0371] Using a Hobart N50 MIXER mixer (manufactured by Hobart Corporation), 20g of granulated sugar, 1g of salt, and 5g of Marish Super (trade name, manufactured by Kao Corporation) were mixed at medium speed for 2 minutes to disperse the sugar. 45g of egg was added to the dispersion, and the mixture was then mixed at low speed for 2 minutes. 100g of Violet (low-gluten flour, manufactured by Nisshin Flour Co., Ltd.), 13.62g of roasted wheat bran (Example 16), 3.6g of LUNA PHENON T-100 (trade name, manufactured by Kao Corporation), and 4.5g of baking powder were added, and the mixture was mixed at low speed for 20 seconds. When the low-gluten flour and / or roasted wheat bran were mixed to a medium consistency, 100g of milk was added, and the mixture was mixed at medium speed for 1 minute. The resulting pancake dough was allowed to rest for 15 minutes. Then, 40g of dough was taken from each pancake and baked on a heating plate set to 200°C to obtain the pancakes of Example 16. Furthermore, the baking time is 7 minutes for both sides combined.

[0372] <Comparative Example 3>

[0373] The pancakes of Comparative Example 3 were obtained using the ingredient proportions listed in Table 4, except that they were obtained in the same manner as in Example 16 described above.

[0374] [Taste Test]

[0375] The pancakes of Example 16 and Comparative Example 3 were evaluated by a professional evaluation team consisting of three members, based on the same evaluation criteria as those for the aforementioned biscuits. The evaluation results from each member of the professional evaluation team were identical.

[0376] The results are shown in Table 4.

[0377] [Table 4]

[0378]

[0379] It was observed that the pancakes containing catechins but not arabinoxylan (Comparative Example 3) had a bitter taste derived from catechins (bitterness rating: "8", astringency rating: "7"). In contrast, the bitter taste derived from catechins in the pancakes of Example 16, which contained arabinoxylan by incorporating roasted wheat bran, was effectively masked (bitterness rating: "2", astringency rating: "3").

[0380] [Experimental Example 4] Taste test of chocolate containing catechins

[0381] [Preparation Example]

[0382] Prepare chocolate according to the ingredient proportions shown in Table 5. The specific procedure is disclosed below.

[0383] 34.7g of Superieure Pratique (cocoa content: 56%, manufactured by DAITO CACAO CO.,LTD.) and 1.6g of LUNA PHENON T-100 were mixed. In Examples 17 and 18, 0.35g or 1.39g of edible arabinoxylan was then added to the mixture to prepare mixtures of various chocolate powders.

[0384] The mixture was heated in a water bath to 70°C while gently stirring to melt it. After cooling to 32°C, 0.17g of Chocoseed A (trade name, manufactured by Fuji Oil Co., Ltd.) was quickly added and evenly dispersed and dissolved. The mixture was then poured into a mold at 30°C and stored in a constant temperature bath set at 15°C for 24 hours. The chocolates were then removed from the molds to obtain the chocolates of Examples 17 and 18, and Comparative Example 4.

[0385] [Taste Test]

[0386] The chocolates obtained in Examples 17 and 18, and Comparative Example 4, were evaluated by a professional evaluation panel consisting of three members, based on the same evaluation criteria as the aforementioned biscuits. The evaluation results from each member of the professional evaluation panel were identical.

[0387] The results are shown in Table 5.

[0388] [Table 5]

[0389]

[0390] The chocolate with catechins but without arabinoxylan (Comparative Example 4) had a strong bitter taste derived from catechins (bitterness rating: "10", astringency rating: "10"). In contrast, the bitter taste derived from catechins in the chocolates of Examples 17 and 18 with arabinoxylan was effectively masked (bitterness rating: "8" to "6", astringency rating: "8" to "7").

[0391] [Experimental Example 5] Taste test of compositions containing catechins

[0392] [Preparation Example]

[0393] The sheet compositions (solid) were prepared according to the raw material proportions shown in Table 6 to obtain the sheet compositions of Examples 19 and 20 and Comparative Example 5. The specific procedures are disclosed below.

[0394] <Examples 19 and 20>

[0395] Weigh out 0.144g of catechin (trade name: LUNA PHENON T-100, manufactured by Kao Corporation, catechin content: 37.2% by mass), 0.017g of calcium stearate (trade name: Calcium Stearate, manufactured by Taihei Chemical Industry Co., Ltd.), 0.008g of silicon dioxide (trade name: CARPLEX FPS-500, manufactured by DSL.JAPAN Co., Ltd.), 0.036g or 0.27g of arabinoxylan (arabinoxylan content: 80.0% by mass) (trade name: WHEAT ARABINOXYLAN, manufactured by Nippon Biocon Co., Ltd.), and 0.036g or 0.27g of maltitol (trade name: Amalty MR-50, Mitsubishi Shoji Foodtech). (Manufactured by Co., Ltd.) 0.695g or 0.461g, after which these are thoroughly mixed, and then filled into a circular mold (15mm in diameter) for tableting. The powder in the mold is then pressed into a tablet shape using a tableting machine at a pressure of 10MPa to obtain a tablet composition.

[0396] Furthermore, there are slight differences in the catechin content of LUNA PHENON T-100 between different products. Therefore, the "catechin content" (catechin content) of LUNA PHENON T-100 used in Example 19, etc., is slightly different from the "catechin content" of LUNA PHENON T-100 used in Example 1, etc.

[0397] <Comparative Example 5>

[0398] The sheet composition of Comparative Example 5 was obtained by using the raw material proportions listed in Table 6, except that the same method was used as in Examples 19 and 20 above.

[0399] [Taste Test]

[0400] One tablet of each of the prepared Examples 19 and 20 and Comparative Example 5 (N=3) was taken and left to stand at room temperature. Based on the following evaluation criteria, the bitterness and astringency derived from catechins were compared with the bitterness and astringency of various quinine sulfate aqueous solutions and Teavigo (trade name, manufactured by Taiyo Chemical Co., Ltd.) aqueous solutions. An evaluation was conducted by a professional evaluation panel consisting of three members. The evaluation results (scores) of each member of the professional evaluation panel were identical. The results are shown in Table 6.

[0401] Furthermore, the higher the value (score) of the following evaluation criteria, the stronger the bitterness or astringency.

[0402] (Bitterness evaluation criteria)

[0403] 1: Bitterness of the same degree as a 0.0002% aqueous solution of quinine sulfate dihydrate, or no stronger bitterness can be detected.

[0404] 2: Bitterness of the same degree as a 0.0005% aqueous solution of quinine sulfate dihydrate.

[0405] 3: Bitterness of the same degree as a 0.0009% aqueous solution of quinine sulfate dihydrate.

[0406] 4: Bitterness of the same degree as a 0.0016% aqueous solution of quinine sulfate dihydrate.

[0407] 5: Bitterness of the same degree as a 0.0024% aqueous solution of quinine sulfate dihydrate.

[0408] 6: Bitterness of the same degree as a 0.0039% aqueous solution of quinine sulfate dihydrate.

[0409] 7: Bitterness of the same degree as a 0.0061% aqueous solution of quinine sulfate dihydrate.

[0410] 8: Bitterness of the same degree as a 0.0099% aqueous solution of quinine sulfate dihydrate.

[0411] 9: Bitterness of the same degree as a 0.0157% aqueous solution of quinine sulfate dihydrate.

[0412] 10: A bitter taste of the same degree as, or a stronger degree than, that of a 0.0257% aqueous solution of quinine sulfate dihydrate.

[0413] (Astringency Evaluation Criteria)

[0414] 1: Astringent taste of the same degree as Teavigo 0.01% aqueous solution, or no stronger astringent taste.

[0415] 2: Astringent taste of the same degree as a 0.02% aqueous solution of Teavigo.

[0416] 3: Astringent taste of the same degree as a 0.03% aqueous solution of Teavigo.

[0417] 4: Astringent taste of the same degree as Teavigo 0.04% aqueous solution.

[0418] 5: Astringent taste of the same degree as a 0.05% aqueous solution of Teavigo.

[0419] 6: Astringent taste of the same degree as a 0.06% aqueous solution of Teavigo.

[0420] 7: Astringent taste of the same degree as a 0.07% aqueous solution of Teavigo.

[0421] 8: Astringent taste of the same degree as a 0.08% aqueous solution of Teavigo.

[0422] 9: Astringent taste of the same degree as Teavigo 0.09% aqueous solution.

[0423] 10: Astringent taste of the same degree as, or stronger than, that of a 0.10% aqueous solution of Teavigo.

[0424] [Table 6]

[0425] Comparative Example 5 Example 19 Example 20 Coordination (g) LUNA PHENON T-100 0.144 0.144 0.144 Calcium stearate 0.017 0.017 0.017 CARPLEX FPS-500 0.008 0.008 0.008 WHEAT ARABINOXYLAN 0.000 0.036 0.270 Amalty MR-50 0.731 0.695 0.461 total 0.900 0.900 0900 (A) Catechins (mass %) in the composition 5.952 5.952 5.952 (B) Arabicaxylan (mass %) 0.000 3.200 24.000 [(B) / (A)]Arabinoxylan / Catechins 0.000 0.538 4.032 Bitterness rating 10 7 5 Astringency rating 10 6 4

[0426] It is known that the tablet composition with and without catechins (Comparative Example 5) has a strong bitter taste derived from catechins (bitterness rating: "10", astringency rating: "10").

[0427] In contrast, the bitterness derived from catechins in the tablet compositions that combine catechins and arabinoxylan (Examples 19 and 20) is more effectively masked (bitterness rating: "7" to "5", astringency rating: "6" to "4").

[0428] [Experimental Example 6] Feeding test of bait containing catechins

[0429] [Construction of the Experimental System]

[0430] To evaluate the catechin preference of fish, an experimental system for feeding tests was constructed.

[0431] As bait, according to the ingredient ratios shown in Table 7, Otohime (trade name, model: OtohimeB2, manufactured by Nisshin Maruken Feed Co., Ltd.), LUNA PHENON T-100 (catechin content: 37.2% by mass) (trade name, manufactured by Kao Corporation), and gluten (trade name: Gluten, derived from wheat, manufactured by FUJIFILM Wako Pure Chemical Co., Ltd.) are added to obtain baits 1 to 5 containing catechins.

[0432] [Table 7]

[0433] Bait 1 Bait 2 Bait 3 Bait 4 Bait 5 Coordination (g) Otohime 8 7.5 7 6.5 6 LUNA PHENON T-100 0 0.5 1 1.5 2 gluten 2 2 2 2 2 total 10 10 10 10 10 Catechins (by mass %) in feed 0 1.86 3.72 5.58 7.44

[0434] <Evaluation of bait-taking speed>

[0435] Eight-month-old male zebrafish (system: RW200708A) were used as the experimental fish. Five zebrafish were placed in each zebrafish rearing tank (model: MS-80, manufactured by Meito Suien Co., Ltd.) and raised at 28°C. The above-mentioned feed was given twice a day at fixed times (8-9 am and 4-5 pm), 0.025 g / fish each time. The time elapsed from the start of feeding to the completion of feeding for each of the five feeds was measured. In addition, as a control experiment, the time elapsed until the completion of feeding was measured when only Otohime (excluding LUNAPHENON T-100 and gluten-free feed) was given. The time elapsed for the completion of feeding was measured visually. The results of feeding times over 5 days (a total of 10 feedings) are presented together. Figure 1 Furthermore, in all feeding tests, there was no food left at the bottom of the box, and the animals stopped feeding until the next feeding session.

[0436] according to Figure 1When feeding with bait that does not contain catechins (bait 1), the ratio of time taken to complete feeding was the same as when feeding with Otohime. That is, out of a total of 10 feedings, there were 5 instances of complete feeding within 2 minutes, 2 instances of complete feeding within 3 minutes but more than 2 minutes, and 3 instances of complete feeding within 5 minutes but more than 3 minutes. Furthermore, the results were the same when feeding with bait containing 1.86% by mass of catechins (bait 2), as with feeding with bait 1 or Otohime. In contrast, when feeding with baits 3 to 5, which contain even higher levels of catechins, the ratio of longer feeding times increased.

[0437] The above findings indicate that zebrafish require a certain amount of time to fully consume food containing a high amount of catechins (they do not prefer food containing a high amount of catechins). Furthermore, no significant changes in the body weight of any individual zebrafish fed the aforementioned foods were observed after the experiment.

[0438] [Preparation Example]

[0439] The feeds of Example 21, Comparative Example 6, and Reference Example 5 were prepared by combining Otohime, LUNA PHENON T-100 (catechin content: 37.2% by mass) (trade name, manufactured by Kao Corporation), gluten (trade name: Gluten, derived from wheat, manufactured by FUJIFILM Wako Pure Chemical Co., Ltd.), arabinoxylan (trade name: INSOLUBLE WHEAT ARABINOXYLAN, manufactured by Megazyme Co., Ltd., arabinoxylan content: 87% by mass), and cellulose (trade name: Cellulose Powder, manufactured by FUJIFILM Wako Pure Chemical Co., Ltd.) in the proportions described in Table 7 below.

[0440] [Table 8]

[0441] See Example 5 Comparative Example 6 Example 21 Coordination (g) Otohime 40 40 40 LUNA PHENON T-100 0 20 20 gluten 20 20 20 INSOLUBLE WHEAT ARABINOXYLAN 20 0 20 Cellulose 20 20 0 total 100 100 100 (A) Catechins (by mass %) 0.00 7.44 7.44 (B) Arabicaxylan (mass %) in bait 17.40 0.00 17.40 [(B) / (A)]Arabinoxylan / Catechins - 0.00 2.34

[0442] <Evaluation of Feed-to-Drink Ratio>

[0443] Eight-month-old male zebrafish (system: RW200708A) were used as the test fish. Five zebrafish were placed in each of the following zebrafish rearing tanks (model: MS-80, manufactured by Mingdong Shuiyuan Co., Ltd.). Two tanks were prepared for each type of feed. The feed was given twice a day at fixed times (8-9 am and 4-5 pm), at a dose of 0.025 g / fish. The feed intake ratio of the feeds in Example 21, Comparative Example 6, and Reference Example 5 was visually measured at 5 minutes and 10 minutes after feeding. The average and standard deviation of the feed intake ratios for each feed over 5 days (9 feedings in total) are shown in the figure. Figure 2 and 3 Furthermore, in all feeding tests, there was no food left at the bottom of the box, and the animals stopped feeding until the next feeding session.

[0444] Additionally, using SPSS (IBM Corp., Armonk, NY) manufactured by IBM, for... Figure 2 and 3 The results were tested. After one-way analysis of variance, the Turkey HSD test was used to analyze significant differences between groups. Figure 2 and 3 In the figure, "***" indicates a significant difference.

[0445] according to Figure 2 and 3 It can be seen that, compared to the ratio of bait consumed during the first 5 and 10 minutes of feeding when using the bait of Reference Example 5, this ratio is lower when using the bait of Comparative Example 6, which contains catechins. Furthermore, it can be seen that when the bait of Example 21, which contains both catechins and arabinoxylan in a specific ratio, is used, the feeding ratio during the first 5 and 10 minutes of feeding increases compared to when the bait of Comparative Example 6, which contains only catechins, is used.

[0446] That is, it shows that for animals, just like for humans, the bitterness derived from catechins can be effectively masked by providing them with catechins in a coexisting manner.

[0447] Based on the above results, it can be seen that by using a specific amount of arabinoxylan in combination with catechins, the bitterness derived from catechins can be reduced to the desired level.

[0448] The invention has been described together with its embodiments, but unless otherwise specified by the inventors, the invention should not be limited to any of the details described, and should be interpreted broadly without departing from the spirit and scope of the invention as shown in the appended claims.

[0449] This application claims priority based on Japanese Patent Application No. 2021-047927, filed on March 22, 2021, the contents of which are incorporated herein by reference and are part of this specification.

Claims

1. A method for suppressing the bitterness and astringency of catechins, wherein, In order to suppress the bitterness of catechins, the method involves coexisting the catechins with arabinoxylan, wherein the ratio of the amount of arabinoxylan to the amount of catechins is set to 0.1 to 8.0 by mass, and the arabinoxylan is used to suppress the bitterness of the catechins.

2. The method for suppressing the bitterness and astringency of catechins as described in claim 1, wherein, The catechins mentioned are non-polymer catechins.

3. The method for suppressing the bitterness of catechins as described in claim 2, wherein, The non-polymer catechins are selected from at least one of epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, catechin gallate, epigallocatechin, epicatechin, gallocatechin, and catechin.

4. The use of an arabinoxylan in the manufacture of a bitter taste inhibitor of catechins, wherein, The bitterness inhibitor of the catechins mentioned above uses arabinoxylan as the active ingredient. The ratio of the amount of arabinoxylan to the amount of catechins is set to 0.1 to 8.0 by mass.

5. The use as described in claim 4, wherein, The bitterness inhibitor contains at least one of the following: wheat flour, rice flour, corn flour, soybean flour, protein, paste, skim milk powder, sugars, egg yolks, egg whites, flavorings, oils, processed oils, emulsifiers, chocolate, food and fruit raw materials, pH adjusters, pigments, water, yeast, baking powder, seasonings, antioxidants, and nutrients.

6. The use as described in claim 4, wherein, The bitterness inhibitor contains at least one of the following: wheat flour, rice flour, corn flour, soybean flour, protein, paste, milk fat, skim milk powder, sugars, egg yolk, egg white, flavorings, processed oils, emulsifiers, chocolate, food and fruit raw materials, pH adjusters, pigments, water, yeast, baking powder, seasonings, antioxidants, and nutrients.

7. The use as described in claim 4, wherein, The bitterness inhibitor contains at least one of the following: wheat flour, rice flour, corn flour, soybean flour, protein, paste, skim milk powder, sugar, salt, egg yolk, egg white, flavoring, oils, processed oils, emulsifier, chocolate, food and fruit raw materials, pigment, water, yeast, baking powder, acidulant, antioxidant, and nutrients.

8. The use as described in claim 4, wherein, The bitterness inhibitor contains at least one of the following: wheat flour, rice flour, corn flour, soybean flour, protein, paste, milk fat, skim milk powder, sugar, salt, egg yolk, egg white, flavoring, processed oils, emulsifier, chocolate, food and fruit raw materials, pigment, water, yeast, baking powder, acidulant, antioxidant, and nutrients.

9. The use as described in claim 4, wherein, The bitterness inhibitor contains at least one of the following: wheat flour, rice flour, corn flour, soybean flour, protein, starch, skim milk powder, sugars, egg yolks, egg whites, flavorings, oils, processed oils, emulsifiers, chocolate, food and fruit raw materials, pH adjusters, pigments, water, yeast, baking powder, seasonings, antioxidants, and nutrients.

10. The use as described in claim 4, wherein, The bitterness inhibitor contains at least one of the following: wheat flour, rice flour, corn flour, soybean flour, protein, starch, milk fat, skim milk powder, sugars, egg yolk, egg white, flavorings, processed oils, emulsifiers, chocolate, food and fruit raw materials, pH adjusters, colorings, water, yeast, baking powder, seasonings, antioxidants, and nutrients.

11. The use as described in claim 4, wherein, The bitterness inhibitor contains at least one of the following: wheat flour, rice flour, corn flour, soybean flour, protein, skim milk powder, sugars, egg yolks, egg whites, polysaccharides, flavorings, oils, processed oils, emulsifiers, chocolate, food and fruit raw materials, pH adjusters, pigments, water, yeast, baking powder, seasonings, antioxidants, and nutrients.

12. The use as described in claim 4, wherein, The bitterness inhibitor contains at least one of the following: wheat flour, rice flour, corn flour, soybean flour, protein, milk fat, skim milk powder, sugars, egg yolk, egg white, polysaccharides, flavorings, processed oils, emulsifiers, chocolate, food and fruit raw materials, pH adjusters, pigments, water, yeast, baking powder, seasonings, antioxidants, and nutrients.

13. The use as described in claim 4, wherein, The bitterness inhibitor contains at least one of the following: wheat flour, rice flour, corn flour, soybean flour, protein, skim milk powder, sugars, egg yolks, egg whites, flavorings, oils, processed oils, emulsifiers, chocolate, food and fruit raw materials, thickeners, pH adjusters, pigments, water, yeast, baking powder, seasonings, antioxidants, and nutrients.

14. The use as described in claim 4, wherein, The bitterness inhibitor contains at least one of the following: wheat flour, rice flour, corn flour, soybean flour, protein, milk fat, skim milk powder, sugars, egg yolk, egg white, flavorings, processed oils, emulsifiers, chocolate, food and fruit raw materials, thickeners, pH adjusters, pigments, water, yeast, baking powder, seasonings, antioxidants, and nutrients.

15. The use as described in any one of claims 4 to 14, wherein, The content of the arabinoxylan in the bitterness inhibitor is 1.0 to 99.0% by mass.

16. The use as described in claim 4, wherein, The catechins mentioned are non-polymer catechins.

17. The use as described in claim 16, wherein, The non-polymer catechins are selected from at least one of epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, catechin gallate, epigallocatechin, epicatechin, gallocatechin, and catechin.

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