Food and drink composition

Abstract

Provided is a food and drink composition in which the astringent taste derived from chlorogenic acids is suppressed, and which enables a user to feel the original nasal aroma of food and drink. The food and drink composition contains the following components (A) and (B): (A) 0.050-20% by mass of chlorogenic acids, (B) one or more substances selected from leucine-proline dipeptides and cyclic (leucine-proline) dipeptides, the mass ratio of component (A) to component (B) [(B) / (A)] being 0.03 * 10 <-4 > to 100 * 10 <-4 > (inclusive), and the solid content being 2.0% by mass or more.

Description

Technical Field

[0001] The present invention relates to a food and drink composition. Background Art

[0002] It has been reported that chlorogenic acids, which are a type of polyphenol, have physiological effects such as antioxidant effects, blood pressure-lowering effects, and visceral fat-reducing effects (for example, Patent Documents 1 and 2). As a raw material containing a large amount of chlorogenic acids, coffee beans are known, and coffee beverages containing chlorogenic acids are widely loved.

[0003] On the other hand, in order to meet the various preferences and health aspirations of consumers, it is expected that chlorogenic acids can also be ingested in food and drink other than coffee beverages.

[0004] (Patent Document 1) Japanese Patent Application Laid-Open No. 2002-87977

[0005] (Patent Document 2) Japanese Patent Application Laid-Open No. 2008-88187 Summary of the Invention

[0006] The present invention provides a food and drink composition containing the following components (A) and (B):

[0007] (A) 0.050 to 20% by mass of chlorogenic acids,

[0008] (B) one or more selected from leucine-proline dipeptide (Leu-Pro) and cyclo(leucine-proline) dipeptide (cyclo(Leu-Pro)), and

[0009] The mass ratio [(B) / (A)] of component (A) to component (B) is 0.030×10 -4 or more and 100×10 -4 or less, and the solid content is 2.0% by mass or more. Detailed Description of the Invention

[0010] However, the present inventors have found that when chlorogenic acids are added to a food and drink moderately containing solid components, a unique astringent taste derived from chlorogenic acids is generated, and in addition, it is difficult to feel the original nose-penetrating fragrance of the food and drink, and the palatability of the food and drink is reduced.

[0011] Here, in the present specification, "astringent taste" means astringency that stimulates the tongue, and "nose-penetrating fragrance" means a fragrance that is felt from the throat to the nose when held in the mouth.

[0012] Therefore, the present invention relates to providing a food and drink composition in which the astringent taste derived from chlorogenic acids is suppressed and the original nose-penetrating fragrance of the food and drink can be felt.

[0013] The present inventors conducted specialized research, and as a result, it was found that by containing a specific dipeptide in a specific quantitative ratio relative to chlorogenic acids, surprisingly, although containing chlorogenic acids, the astringent taste derived from chlorogenic acids can be suppressed, and the nose aroma of food and beverages is enhanced.

[0014] According to the present invention, there can be provided a food and beverage composition in which the astringent taste derived from chlorogenic acids is suppressed and the original nose aroma of food and beverages can be felt.

[0015] The food and beverage composition of the present invention contains chlorogenic acids as component (A). Here, in the present specification, "chlorogenic acids" is a collective term for mono-caffeoylquinic acids such as 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid; mono-feruloylquinic acids such as 3-feruloylquinic acid, 4-feruloylquinic acid, and 5-feruloylquinic acid; and dicaffeoylquinic acids such as 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. In the present invention, it is sufficient to contain at least 1 of the above 9 types. Furthermore, component (A) can be in the form of a salt or a hydrate. As the salt, any physiologically acceptable salt can be used without particular limitation, and for example, an alkali metal salt can be mentioned.

[0016] As component (A), commercially available reagents can be used, or extracts of plants rich in component (A) can be used. Furthermore, when using a plant extract as component (A), the extraction method and extraction conditions of the plant extract are not particularly limited, and known methods can be adopted.

[0017] As the plant, as long as it contains component (A), there is no particular limitation, and for example, 1 or 2 or more selected from sunflower seeds, unripe apples, coffee beans, cinnamon leaves, cones of Pinaceae plants, seed coats of Pinaceae plants, sugarcane, leaves of Nandina domestica, burdock, eggplant peel, plums, coltsfoot, Vitaceae plants, etc. can be mentioned. Among them, from the viewpoint of the content of chlorogenic acids and the like, coffee beans are preferred. From the viewpoint of enhancing the physiological effects of component (A), coffee beans are preferably 1 or more selected from raw coffee beans and lightly roasted coffee beans, and more preferably raw coffee beans. Here, in the present specification, "lightly roasted coffee beans" refers to roasted coffee beans with an L value of 30 or more and 60 or less. From the viewpoint of enhancing the physiological effects of component (A), the L value of lightly roasted coffee beans is preferably 32 or more, more preferably 34 or more, further preferably 36 or more, further more preferably 38 or more, and further more preferably 40 or more. Furthermore, the coffee bean variety and origin are not particularly limited. In addition, in the present specification, the "L value" is obtained by setting black to an L value of 0 and white to an L value of 100 and measuring the brightness of roasted coffee beans using a color difference meter.

[0018] Furthermore, when roasted coffee beans containing roasted coffee beans with an L value of less than 30 are used as coffee beans, the astringency derived from chlorogenic acids can be masked by the roasted odor of the roasted coffee beans. Therefore, from the viewpoint of easily enjoying the effects of the invention, the present invention targets the following food and drink products, namely, the food and drink products that do not include beverages containing extracts of roasted coffee beans using roasted coffee beans with an L value preferably less than 30, more preferably less than 32, further preferably less than 34, further more preferably less than 36, further more preferably less than 38, and particularly more preferably less than 40.

[0019] The content of component (A) in the food and drink composition of the present invention is 0.050 to 20% by mass. From the viewpoint of enhancing the physiological effects of component (A), it is preferably 0.10% by mass or more, more preferably 0.15% by mass or more, and further preferably 0.20% by mass or more. In addition, from the viewpoint of suppressing the astringency derived from chlorogenic acids, it is preferably 18% by mass or less, more preferably 16% by mass or less, and further more preferably 14% by mass or less. And the content of component (A) in the food and drink composition of the present invention is 0.050 to 20% by mass, preferably 0.10 to 18% by mass, more preferably 0.15 to 16% by mass, and further preferably 0.20 to 14% by mass. Here, in the present specification, the content of component (A) is defined based on the total amount of the above 9 types. Furthermore, when component (A) is in the form of a salt or hydrate, the content of component (A) is set to the value converted into chlorogenic acids as free acids. The content of component (A) can be measured by an analytical method suitable for the sample in a generally known measurement method. For example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be cited. Furthermore, when measuring, appropriate treatments such as freeze-drying the sample to suit the detection area of the device or removing inclusions in the sample to suit the separation ability of the device can be carried out as needed.

[0020] The food and drink composition of the present invention contains one or more selected from leucine-proline dipeptide and cyclo (leucine-proline) dipeptide as component (B).

[0021] Leucine-proline dipeptide is a dipeptide formed by dehydration condensation of the carboxyl group of leucine and the secondary amino group of proline, and is represented by the following formula (1).

[0022]

[0023] In addition, cyclo (leucine-proline) dipeptide is a compound (cyclic dipeptide) having a 2,5-diketopiperazine skeleton formed by intramolecular cyclization of a dipeptide formed by leucine and proline, and is represented by the following formula (2).

[0024]

[0025] It is considered that cyclic dipeptides are formed by dehydration condensation of two molecules of amino acids through heat treatment, such as roasting of raw coffee beans (see Japanese Patent Laid-Open No. 2010-166911 and Japanese Patent Laid-Open No. 2013-138631). Cyclic dipeptides are known as bitter substances in coffee beverages made from roasted coffee beans. In the present invention, it has been found that by containing component (B) in a food or beverage composition in a specific mass ratio range relative to component (A), it is unexpectedly possible to suppress the astringency derived from chlorogenic acids and enhance the nose aroma inherent in the food or beverage.

[0026] Preferably, each amino acid residue of component (B) is of the L-type, but one or both of the amino acid residues may be of the D-type. In addition, it may be in the form of a salt.

[0027] As component (B), commercially available reagents can be used, or it can be contained in the form of an extract of a plant or food rich in component (B). Furthermore, as the plant, as long as it contains component (B) and is commonly used in the field of food and beverages, it can be appropriately selected within the scope not departing from the gist of the present invention. In addition, the extraction method and extraction conditions are not particularly limited, and known methods can be adopted.

[0028] Regarding the content of component (B) in the food or beverage composition of the present invention, as long as the mass ratio [(B) / (A)] is within the range described below, it can be appropriately selected. However, from the viewpoints of suppressing the astringency derived from chlorogenic acids and enhancing the nose aroma of the food or beverage, it is preferably 0.010×10 -4 mass% or more, more preferably 0.030×10 -4 mass% or more, further preferably 0.050×10 -4 mass% or more, still further preferably 0.10×10 -4 mass% or more. In addition, from the viewpoint of suppressing the bitter aftertaste of component (B), it is preferably 600×10 -4 mass% or less, more preferably 540×10 -4 mass% or less, further preferably 200×10 -4 mass% or less, still further preferably 60×10 -4 mass% or less, still further preferably 10×10 -4 mass% or less. And the content of component (B) in the food or beverage composition of the present invention is preferably 0.010×10 -4 ~600×10 -4 mass%, more preferably 0.010×10 -4 ~540×10 -4% by mass, more preferably 0.030×10 -4 ~200×10 -4 % by mass, even more preferably 0.050×10 -4 ~60×10 -4 % by mass, even more preferably 0.10×10 -4 ~10×10 -4 % by mass.

[0029] The content of component (B) can be measured by an analytical method suitable for the sample in a generally known measurement method. For example, it can be measured by GC / MS method. Specifically, the methods described in the following examples can be cited. Furthermore, when measuring, appropriate treatments such as freeze-drying the sample to suit the detection area of the device or removing inclusions in the sample to suit the separation ability of the device can be carried out as needed.

[0030] In the food and beverage composition of the present invention, the mass ratio [(B) / (A)] of component (A) to component (B) is 0.030×10 -4 or more and 100×10 -4 or less. From the viewpoints of suppressing the astringent taste derived from chlorogenic acids and enhancing the nasal aroma of the food and beverage, it is preferably 0.050×10 -4 or more, more preferably 0.060×10 -4 or more, even more preferably 0.10×10 -4 or more. In addition, from the viewpoint of suppressing the bitter aftertaste derived from component (B), it is preferably 60×10 -4 or less, more preferably 34×10 -4 or less, even more preferably 30×10 -4 or less. And, in the present invention, the mass ratio [(B) / (A)] of component (A) to component (B) is 0.030×10 -4 or more and 100×10 -4 or less, preferably 0.050×10 -4 ~60×10 -4 , more preferably 0.060×10 -4 ~60×10 -4 , even more preferably 0.10×10 -4 ~34×10 -4 , even more preferably 0.10×10 -4 ~30×10 -4 .

[0031] The food and beverage composition of the present invention may further contain food raw materials. The food raw materials are not particularly limited and can be appropriately selected according to the type of the food and beverage composition. For example, they may include: shellfish (fish, crabs, shrimps, etc.), meats (beef, pork, chicken, etc.), legumes (soybeans, etc.), dairy products (milk, fresh cream, skim milk powder, cheese, etc.), seaweeds (wakame, etc.), seeds (almonds, cocoa, etc.), cereals (wheat, rice, corn, etc.), vegetables (tomatoes, etc.), fruits, tubers, mushrooms, eggs, sugars (monosaccharides (glucose, fructose, etc.), disaccharides (sucrose, maltose, trehalose, etc.), oligosaccharides (oligosaccharides, raffinose, etc.), polysaccharides (starch, dextrin, etc.), isomerized sugars, processed starches, sugar alcohols (maltitol, reduced maltose starch syrup, erythritol, xylitol, sorbitol, etc.), honey, maple syrup, starch hydrolyzates, etc.), oils and fats (vegetable oils, animal fats, seasoned oils, etc.), extracts (vegetable extracts, yeast extracts, etc.), seasonings (soy sauce, soup stock, miso, rice koji, salt, etc.), proteins (various peptides, protein hydrolyzates, etc.), edible bird's nests, shark fins, soft-shelled turtles, etc.). One or more of these can be used.

[0032] In the food and beverage composition of the present invention, in addition to the above components, additives such as fragrances, emulsifiers, antioxidants, acidulants, colorants, thickeners, stabilizers, gelling agents, pastes, preservatives, nutritional fortifiers, bittering agents, color developers, bleaching agents, mildew-proof agents, swelling agents, brighteners, pH regulators, and other food additives can be appropriately incorporated within the range that does not impair the effects of the present invention. The content of the additives can be appropriately set within the range that does not impair the object of the present invention.

[0033] The solid content in the food and beverage composition of the present invention is 2.0% by mass or more. From the aspect of easily enjoying the effects of the present invention, the solid content in the food and beverage composition is preferably 5.0% by mass or more, more preferably 10% by mass or more, and further preferably 15% by mass or more. In addition, the upper limit is preferably 100% by mass or less, more preferably 99% by mass or less, and further preferably 98% by mass or less. Moreover, the solid content in the food and beverage composition of the present invention is preferably 2.0 - 100% by mass, more preferably 5.0 - 99% by mass, further preferably 10 - 99% by mass, and further more preferably 15 - 98% by mass. Here, in this specification, the "solid content" refers to the mass of the residue obtained by removing volatile substances by drying 3.00 g of the food and beverage composition in an electric constant temperature dryer at 105°C for 3 hours.

[0034] The food and beverage composition of the present invention can be in any of a liquid state, semi-solid state, or solid state at normal temperature (20°C ± 15°C) and can adopt an appropriate form.

[0035] As a food or drink composition, it is not particularly limited as long as it can be directly ingested orally. For example, it can include: breads such as toast; cakes such as sponge cakes; noodles such as buckwheat noodles, udon noodles, and ramen; rice foods such as rice, fried rice, and mixed rice; confectioneries such as maltose, chewing gum, chocolate, and baked pastries; ice cream products such as ice cream and lacto ice; beverages such as fruit juice drinks, vegetable drinks, cocoa drinks, sweet rice wine, and alcoholic beverages; soups such as miso soup and corn soup; dairy products such as yogurt; savory toppings for rice; seasonings; syrups such as syrup pickles and syrup cooked foods; nutritional supplements in the form of powders, granules, flakes, liquids, gels, etc.

[0036] The food or drink composition of the present invention can be manufactured by a conventional method. An appropriate method can be adopted. For example, components (A) and (B) and other components as needed can be combined, and the mass ratio [(B) / (A)] of component (A) and component (B) can be adjusted for manufacturing. The mixing order of component (A) and component (B) is not particularly limited. One can be added to the other, or both can be added simultaneously. As a mixing method, appropriate methods such as stirring and shaking can be adopted, or a mixing device can also be used. In the case where the food or drink composition of the present invention is a concentrate, for example, known concentration methods such as atmospheric concentration method of evaporating the solvent under normal pressure, vacuum concentration method of evaporating the solvent under reduced pressure, and membrane concentration method of removing the solvent by membrane separation can be adopted. In addition, in the case of a solid state, it can be compression molded into a desired shape, or granulated by a known granulation method.

[0037] [Method for improving the flavor of a food or drink composition]

[0038] The method for improving the flavor of a food or drink composition with a solid content of 2.0% by mass or more according to the present invention is to make 0.050 - 20% by mass of (A) chlorogenic acids and (B) one or more selected from leucine - proline dipeptide and cyclo(leucine - proline) dipeptide coexist in the food or drink composition at a ratio of the mass ratio [(B) / (A)] of component (A) and component (B) of 0.030×10 -4 above to 100×10 -4 below. Here, the improvement of the flavor preferably inhibits the astringency derived from chlorogenic acids in the food or drink composition and imparts the original nose - piercing fragrance to the food or drink. In the method for improving the flavor of the food or drink composition of the present invention, as long as (A) chlorogenic acids and (B) one or more selected from leucine - proline dipeptide and cyclo(leucine - proline) dipeptide are finally in a co - existing state in the food or drink composition, the timing or mixing order of co - existence is not particularly limited.

[0039] (A) Chlorogenic acids, (B) the specific composition and content of leucine - proline dipeptides and cyclo (leucine - proline) dipeptides are the same as those described for the food and beverage composition in the above text.

[0040] From the aspect of suppressing the astringent taste derived from chlorogenic acids and enhancing the nasal aroma of food and beverages, the food and beverage composition of the present invention is preferably a food and beverage composition containing the following components (A) and (B), the mass ratio of component (B) to component (A) [(B) / (A)] is 0.030×10 -4 ~60×10 -4 , and the solid - forming component content is 2.0% by mass or more,

[0041] (A) Chlorogenic acids 0.050 - 16% by mass,

[0042] (B) One or more selected from leucine - proline dipeptides and cyclo (leucine - proline) dipeptides.

[0043] From the aspect of suppressing the astringent taste derived from chlorogenic acids, enhancing the nasal aroma of food and beverages, and suppressing the bitter taste of the aftertaste, the food and beverage composition of the present invention is preferably a food and beverage composition containing the following components (A) and (B), the mass ratio of component (B) to component (A) [(B) / (A)] is 0.03×10 -4 ~60×10 -4 , the solid - forming component content is 2.0% by mass or more,

[0044] (A) Chlorogenic acids 0.050 - 16% by mass,

[0045] (B) One or more selected from leucine - proline dipeptides and cyclo (leucine - proline) dipeptides 0.010×10 -4 ~540×10 -4 % by mass.

[0046] From the aspect of suppressing the astringent taste derived from chlorogenic acids, enhancing the nasal aroma of food and beverages, and suppressing the bitter taste of the aftertaste, the food and beverage composition of the present invention is preferably a food and beverage composition containing the following components (A) and (B), the mass ratio of component (B) to component (A) [(B) / (A)] is 0.10×10 -4 ~30×10 -4 , the solid - forming component content is 2.0% by mass or more,

[0047] (A) Chlorogenic acids 0.10 - 14% by mass,

[0048] (B) One or more selected from leucine - proline dipeptides and cyclo (leucine - proline) dipeptides.

[0049] From the aspect of suppressing the astringent taste derived from chlorogenic acids and enhancing the nose aroma of food and drink products, the method for improving the flavor of the food and drink composition of the present invention is preferably a method for improving the flavor of a food and drink composition having a solid content of 2.0% by mass or more, and the method is to use 0.050 to 16% by mass of (A) chlorogenic acids and (B) one or more selected from leucine-proline dipeptides and cyclo (leucine-proline) dipeptides, with the mass ratio of component (A) to component (B) [(B) / (A)] being 0.030×10 -4 ~60×10 -4 in a coexisting ratio.

[0050] From the aspect of suppressing the astringent taste derived from chlorogenic acids, enhancing the nose aroma of food and drink products, and suppressing the bitter taste of the aftertaste, the method for improving the flavor of the food and drink composition of the present invention is preferably a method for improving the flavor of a food and drink composition having a solid content of 2.0% by mass or more, and the method is to use 0.050 to 16% by mass of (A) chlorogenic acids and 0.010×10 -4 ~540×10 -4 % by mass of (B) one or more selected from leucine-proline dipeptides and cyclo (leucine-proline) dipeptides, with the mass ratio of component (A) to component (B) [(B) / (A)] being 0.030×10 -4 ~60×10 -4 in a coexisting ratio.

[0051] From the aspect of suppressing the astringent taste derived from chlorogenic acids, enhancing the nose aroma of food and drink products, and suppressing the bitter taste of the aftertaste, the method for improving the flavor of the food and drink composition of the present invention is preferably a method for improving the flavor of a food and drink composition having a solid content of 2.0% by mass or more, and the method is to use 0.10 to 14% by mass of (A) chlorogenic acids and (B) one or more selected from leucine-proline dipeptides and cyclo (leucine-proline) dipeptides, with the mass ratio of component (A) to component (B) [(B) / (A)] being 0.10×10 -4 ~30×10 -4 in a coexisting ratio.

[0052] Regarding the above embodiments, the present invention further discloses the following aspects.

[0053] <1> A food and drink composition, which contains the following components (A) and (B):

[0054] (A) Chlorogenic acids 0.050 to 20% by mass,

[0055] (B) One or more selected from leucine-proline dipeptides and cyclo (leucine-proline) dipeptides, and

[0056] The mass ratio [(B) / (A)] of component (A) to component (B) is 0.030×10 -4 or more and 100×10 -4 or less, and the solid content is 2.0 mass% or more.

[0057] <2>A method for improving the flavor of a food or drink composition having a solid content of 2.0 mass% or more, wherein the method comprises allowing 0.050 to 20 mass% of (A) chlorogenic acids and (B) one or more selected from leucine - proline dipeptides and cyclo(leucine - proline) dipeptides to coexist at a ratio of the mass ratio [(B) / (A)] of component (A) to component (B) of 0.030×10 -4 or more and 100×10 -4 or less.

[0058] <3>In <1> or <2>, the content of (A) is preferably 0.10 mass% or more, more preferably 0.15 mass% or more, further preferably 0.20 mass% or more. Additionally, it is preferably 18 mass% or less, more preferably 16 mass% or less, further preferably 14 mass% or less. Moreover, it is 0.050 to 20 mass%, preferably 0.10 to 18 mass%, more preferably 0.15 to 16 mass%, further preferably 0.20 to 14 mass%.

[0059] <4>In <1> to <3>, the content of component (B) is preferably 0.010×10 -4 mass% or more, more preferably 0.030×10 -4 mass% or more, further preferably 0.050×10 -4 mass% or more, even more preferably 0.10×10 -4 mass% or more. Additionally, it is preferably 600×10 -4 mass% or less, more preferably 540×10 -4 mass% or less, further preferably 200×10 -4 mass% or less, even more preferably 60×10 -4 mass% or less, even more preferably 10×10 -4 mass% or less. Additionally, it is preferably 0.010×10 -4 to 600×10 -4 mass%, more preferably 0.010×10 -4 to 540×10 -4 mass%, further preferably 0.030×10 -4 to 200×10 -4 mass%, even more preferably 0.050×10 -4 to 60×10 -4Mass %, more preferably 0.10×10 -4 ~10×10 -4 Mass %.

[0060] <5>Among<1>to<4>, the mass ratio of component (A) to component (B) [(B) / (A)] is preferably 0.050×10 -4 or more, more preferably 0.060×10 -4 or more, further preferably 0.10×10 -4 or more. Additionally, it is preferably 60×10 -4 or less, more preferably 34×10 -4 or less, further preferably 30×10 -4 or less. Additionally, it is 0.030×10 -4 or more and 100×10 -4 or less, preferably 0.050×10 -4 ~60×10 -4 , more preferably 0.060×10 -4 ~60×10 -4 , further preferably 0.10×10 -4 ~34×10 -4 , further preferably 0.10×10 -4 ~30×10 -4 .

[0061] <6>Among<1>to<5>, the food and beverage composition preferably contains food raw materials, more preferably contains one or more selected from shellfish, meat, beans, dairy products, seaweeds, seeds, grains, vegetables, fruits, potatoes, mushrooms, eggs, sugars, oils and fats, extracts, seasonings, proteins, bird's nests, shark fins, and soft-shelled turtles.

[0062] <7>Among<1>to<6>, the solid content of the food and beverage composition is preferably 5.0 mass % or more, more preferably 10 mass % or more, further preferably 15 mass % or more. Additionally, it is preferably 100 mass % or less, more preferably 99 mass % or less, further preferably 98 mass % or less. Additionally, it is preferably 2.0~100 mass %, more preferably 5.0~99 mass %, further preferably 10~99 mass %, further more preferably 15~98 mass %.

[0063] Examples

[0064] (1) Analysis of chlorogenic acids

[0065] HPLC was used as the analysis instrument. The model numbers of the constituent units of the device are as described below.

[0066] · UV-VIS Detector: SPD-20A (Shimadzu Corporation)

[0067] · Column Oven: CTO-20AC (Shimadzu Corporation)

[0068] · Pump: LC-20AD (Shimadzu Corporation)

[0069] · Autosampler: SIL-20AC (Shimadzu Corporation)

[0070] · Column: Cadenza CD-C18, inner diameter 4.6 mm × length 150 mm, particle size 3 μm (Imtakt Corporation)

[0071] The analysis conditions are as described below.

[0072] · Sample injection volume: 10 μL

[0073] · Flow rate: 1.0 mL / min

[0074] · UV-VIS detector set wavelength: 325 nm

[0075] · Column oven set temperature: 35 °C

[0076] · Eluent A: 50 mM acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution

[0077] · Eluent B: Acetonitrile

[0078] Concentration gradient conditions (volume%)

[0079]

[0080]

[0081] · 3-caffeoylquinic acid: 5.3 minutes

[0082] · 5-caffeoylquinic acid: 8.8 minutes

[0083] · 4-caffeoylquinic acid: 11.6 minutes

[0084] · 3-feruloylquinic acid: 13.0 minutes

[0085] · 5-feruloylquinic acid: 19.9 minutes

[0086] · 4-feruloylquinic acid: 21.0 minutes

[0087] · 3,4-dicaffeoylquinic acid: 36.6 minutes

[0088] · 3,5-Dicaffeoylquinic acid: 37.4 minutes

[0089] · 4,5-Dicaffeoylquinic acid: 44.2 minutes

[0090] Based on the area % obtained here, the content (mass %) of chlorogenic acids was determined using 5-caffeoylquinic acid (Tokyo Chemical Industry Co., Ltd.) as a reference substance.

[0091] (2) Analysis of dipeptides

[0092] Weighed 0.10 g of each sample and added it to a centrifuge tube, then added 15 ml of 70 vol% methanol aqueous solution, and extracted it by applying ultrasonic waves for oscillation. The supernatant of the extract was filtered using a 0.2 μm membrane filter, and further centrifuged using a centrifugal filter (Nanosep 3K manufactured by PALL Corporation), and the obtained filtrate was used as the measurement sample.

[0093] The analytical instrument used was LC / MS (Waters, Acquity UPLC / Xevo G2-XS QTOF). The column used was Atlantis T3 with an inner diameter of 3.0 mm × length of 150 mm and a particle size of 3 μm (manufactured by Waters).

[0094] The analysis conditions are as follows.

[0095] · Sample injection volume: 2 μL

[0096] · Flow rate: 0.5 mL / min

[0097] · Column temperature: 40 °C

[0098] · Column flow rate: 0.5 mL / min

[0099] · Eluent A: 0.1% formic acid aqueous solution

[0100] · Eluent B: Acetonitrile

[0101] · Concentration gradient conditions (volume %)

[0102]

[0103]

[0104] · Injection volume: 2 μL

[0105] · Detector: MS (ESI-Posi.)

[0106] · Detection m / z: 211.14 (cyclo(leucine-proline) dipeptide)

[0107] : 229 (Leucine - proline dipeptide)

[0108] · Cone voltage: 40 V

[0109] (3) Production of coffee bean extract

[0110] Add 400 g of coffee beans (produced in Vietnam) with an L value of 50 to a drip extractor. After loading 0.25 L of hot water into the lower part of the drip extractor, supply 1.02 L of warm water from the upper part of the drip extractor using a sprinkler and maintain this state for 10 minutes. After maintaining, while supplying warm water using the sprinkler, aspirate from the lower part of the drip extractor at a rate of 12.5 g / 10 seconds. Stop the liquid collection when the liquid collection volume reaches 2.4 L, and use this collected liquid as the extract. Dry the obtained extract using a spray dryer to obtain a powdery coffee bean extract. The amount of chlorogenic acids in the powdery coffee bean extract is 36% by mass, and the amount of cyclo (leucine - proline) dipeptide is 3 ppm by mass.

[0111] [Powder supplement]

[0112] Examples 1 - 9, Comparative Examples 1 - 3, and Reference Example 1

[0113] Manufacture a powder supplement by uniformly mixing the respective components shown in Table 1. Analyze and conduct a sensory evaluation on each supplement. The results are shown in Table 1 together.

[0114] [Sensory evaluation]

[0115] Two professional evaluators conduct a sensory test on the "astringency derived from chlorogenic acids", "nasal aroma", and "bitterness of aftertaste" when consuming the food and beverages obtained in each example, comparative example, and reference example. The sensory test is conducted on the basis that each evaluator agrees to set the evaluation criteria for the "astringency derived from chlorogenic acids", "nasal aroma", and "bitterness of aftertaste" of each food and beverage as the following evaluation criteria. And, calculate the average value of the scores of the professional evaluators. Furthermore, the average value of the scores is rounded off to the second decimal place.

[0116] Evaluation criteria for astringency derived from chlorogenic acids

[0117] Regarding the astringency derived from chlorogenic acids, from the perspective of whether the astringency derived from chlorogenic acids is felt during consumption, the score of the astringency derived from chlorogenic acids of the food and beverage in Comparative Example 1 is evaluated as "5", and the score of the astringency derived from chlorogenic acids of the food and beverage in Reference Example 1 is evaluated as "1". The specific evaluation criteria are as follows.

[0118] Score 5: Feel a rather strong astringency derived from chlorogenic acids (equivalent to Comparative Example 1)

[0119] 4: Slightly stronger astringent taste derived from chlorogenic acids

[0120] 3: Although an astringent taste derived from chlorogenic acids is felt, it is not objectionable

[0121] 2: Slightly felt astringent taste derived from chlorogenic acids

[0122] 1: Almost no astringent taste derived from chlorogenic acids is felt (equivalent to Reference Example 1)

[0123] Evaluation criteria for the nose aroma of each food and beverage

[0124] Regarding the nose aroma of each food and beverage, from the perspective of whether the unique aroma of each food and beverage is felt during eating or drinking, the nose aroma score of the food and beverage in Reference Example 1 was evaluated as "5". The specific evaluation criteria are as follows.

[0125] Score 5: Strongly felt (equivalent to Reference Example 1)

[0126] 4: Slightly strongly felt

[0127] 3: Slightly more strongly felt

[0128] 2: Slightly felt

[0129] 1: Almost not felt

[0130] Evaluation criteria for the bitter aftertaste

[0131] Regarding the bitter aftertaste, from the perspective of whether a bitter taste different from the unique aroma of each food and beverage is felt during eating or drinking, the bitter aftertaste score of the food and beverage in Comparative Example 2 was evaluated as "5". The specific evaluation criteria are as follows.

[0132] Score 5: Strongly felt (equivalent to Comparative Example 2)

[0133] 4: Slightly strongly felt

[0134] 3: Slightly more strongly felt

[0135] 2: Slightly felt

[0136] 1: Almost not felt

[0137] [Table 1]

[0138]

[0139] 1) Chlorogenic acid hydrate (Tokyo Chemical Industry Co., Ltd.)

[0140] 2) Cyclo(leucine - proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation)

[0141] 3) Manufactured by Hasegawa Flavors & Fragrances Co., Ltd.

[0142] 4) Sundek#100 Sanwa Starch Industry

[0143] [Tomato juice beverage]

[0144] Examples 10 to 15, Comparative Examples 4 to 5, and Reference Example 2

[0145] With respect to each of the components shown in Formulation Table 2, sodium hydrogen carbonate was appropriately added to adjust the pH value to 5.5 to 6.0, followed by stirring to produce a tomato juice beverage. Each beverage was analyzed and subjected to sensory evaluation. Regarding the sensory evaluation, except that the astringency score derived from chlorogenic acids of the beverage of Comparative Example 4 was evaluated as "5" and the nose-penetrating aroma score of the beverage of Reference Example 2 was evaluated as "5", the evaluation was performed in the same manner as in Example 1.

[0146] The results are shown together in Table 2.

[0147] [Table 2]

[0148]

[0149] 1) Chlorogenic acid hydrate (Tokyo Chemical Industry Co., Ltd.)

[0150] 2) Cyclo(leucine-proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation)

[0151] 5) Tomato juice without added salt (Kagome Co., Ltd.)

[0152] [Corn soup]

[0153] Example 16, Comparative Example 6, and Reference Example 3

[0154] With respect to each of the components shown in Formulation Table 3, sodium hydrogen carbonate was appropriately added to adjust the pH value to 5.5 to 6.0, followed by stirring to produce a corn soup. Each corn soup was analyzed and subjected to sensory evaluation. Regarding the sensory evaluation, except that the astringency score derived from chlorogenic acids of the corn soup of Comparative Example 6 was evaluated as "5" and the nose-penetrating aroma score of the corn soup of Reference Example 3 was evaluated as "5", the evaluation was performed in the same manner as in Example 1.

[0155] The results are shown together in Table 3.

[0156] [Table 3]

[0157]

[0158] 1) Chlorogenic acid hydrate (Tokyo Chemical Industry Co., Ltd.)

[0159] 2) Cyclo(leucine-proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation)

[0160] 6) Corn puree (Kagome Co., Ltd.)

[0161] [Sweet rice wine]

[0162] Example 17, Comparative Example 7 and Reference Example 4

[0163] With respect to each component shown in Formulation Table 4, after appropriately adding sodium hydrogen carbonate to adjust the pH value to 5.5 to 6.0, stirring was carried out to produce sweet rice wine. Each sweet rice wine was analyzed and sensory evaluated. Regarding the sensory evaluation, except that the astringent taste score derived from chlorogenic acids of the sweet rice wine of Comparative Example 7 was evaluated as "5", and the nose-penetrating fragrance score of the sweet rice wine of Reference Example 4 was evaluated as "5", the evaluation was carried out in the same manner as in Example 1.

[0164] The results are shown together in Table 4.

[0165] [Table 4]

[0166]

[0167] 1) Chlorogenic acid hydrate (Tokyo Chemical Industry Co., Ltd.)

[0168] 2) Cyclo(leucine - proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation)

[0169] 7) Miso sweet wine made from koji (Marukome Co., Ltd.)

[0170] [Toast]

[0171] Example 18, Comparative Example 8 and Reference Example 5

[0172] Toast was manufactured by preparing bread dough according to the raw material blending amounts shown in Table 5. Specifically, 250 g of Camellia (high-gluten flour, manufactured by Nisshin Flour Milling Co., Ltd.), 0 to 1.5 g of chlorogenic acid, 0 to 1.0 mg of cyclo(leucine-proline) dipeptide, 10 g of butter, 17 g of granulated sugar (superfine granulated sugar), 2.5 g of salt, 180 g of water, and 3 g of dry yeast (trade name: Super Camellia Dry Yeast, manufactured by Nisshin Food Co., Ltd.) were measured out. A bread machine SD-MDX102 (manufactured by Panasonic Corporation) was used. Using the baking program of Menu 1, blending was carried out by the one-time feeding method. The bread dough obtained by water absorption, kneading, and ripening was fermented at 28°C for 2 hours and 30 minutes. After the fermentation treatment, it was baked at 200°C for 30 minutes to obtain toast. Each toast was analyzed and sensory evaluated. Regarding the sensory evaluation, except that the astringent taste score derived from chlorogenic acids of the toast of Comparative Example 8 was evaluated as "5", and the nose-penetrating fragrance score of the toast of Reference Example 5 was evaluated as "5", the evaluation was carried out in the same manner as in Example 1.

[0173] The results are shown together in Table 5.

[0174] [Table 5]

[0175]

[0176] 1) Chlorogenic acid hydrate (Tokyo Chemical Industry Co., Ltd.)

[0177] 2) Cyclo(leucine-proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation)

[0178] [Cooked rice]

[0179] Example 19, Comparative Example 9, and Reference Example 6

[0180] After washing 150 g of raw rice (Milky Queen produced in Nagano Prefecture, produced in 2021), 285 g of water was added to the washed 150 g of rice, the raw materials shown in Table 6 were added and dissolved, gently blended, and then cooked rice was made using an electric rice cooker. The cooked rice was spread out in an enamel basin and loosened with a rice spoon for about 1 minute, and left to stand at room temperature for 30 minutes to eliminate the residual heat, thereby making the evaluation-use cooked rice. Each cooked rice was analyzed and sensory evaluated. Regarding the sensory evaluation, except that the astringent taste score derived from chlorogenic acids of the cooked rice of Comparative Example 9 was evaluated as "5", and the nose-penetrating fragrance score of the cooked rice of Reference Example 6 was evaluated as "5", the evaluation was carried out in the same manner as in Example 1.

[0181] The results are shown together in Table 6.

[0182] [Table 6]

[0183]

[0184] 1) Chlorogenic acid hydrate (Tokyo Chemical Industry Co., Ltd.)

[0185] 2) Cyclo(leucine - proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation)

[0186] 8) Milky Queen

[0187] [Confectionery]

[0188] Examples 20 - 21, Comparative Example 10, and Reference Example 7

[0189] The raw materials shown in Table 7 were heated and melted at 70 °C to prepare a liquid confectionery slurry. The obtained liquid confectionery slurry was continuously heated at 70 °C and boiled down until almost no moisture remained. The obtained liquid confectionery was added to a mold for shaping and cooled at room temperature to obtain a confectionery. Each confectionery was analyzed and sensory evaluated. For the sensory evaluation, except that the astringent taste score of the confectionery of Comparative Example 10 derived from chlorogenic acids was evaluated as "5" and the nose - piercing fragrance score of the confectionery of Reference Example 7 was evaluated as "5", the evaluation was carried out in the same manner as in Example 1.

[0190] The results are shown together in Table 7.

[0191] [Table 7]

[0192]

[0193] 1) Chlorogenic acid hydrate (Tokyo Chemical Industry Co., Ltd.)

[0194] 2) Cyclo(leucine - proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation)

[0195] [Ice cream]

[0196] Examples 22 - 23, Comparative Example 11, and Reference Example 8

[0197] Weigh premium granulated sugar and fresh cream according to the formulation in Table 8 below, add them to a Hobart mixer N50 MIXER manufactured by Hobart Corporation, mix at medium speed for 1 minute, and then disperse with a spatula. Thereafter, weigh and add milk, vanilla essence, and chlorogenic acid according to the formulation in Table 8 below, mix at medium speed for 1 minute, disperse with a spatula, and then mix at medium speed for another 1 minute to obtain an ice cream mixture. Transfer the above-mentioned mixed ice cream mixture to a cold storage tank of a KAI ice cream machine (model: DL-5929, manufactured by KAI Corporation) that has been precooled to -18°C, stir at an initial rotation speed of 34 rpm / minute, stop it for 15 - 35 minutes when an overrun state is observed to obtain ice cream. Analyze and conduct sensory evaluation on each ice cream. For the sensory evaluation, except for rating the astringent taste derived from chlorogenic acids in the ice cream of Comparative Example 11 as "5" and rating the nose-penetrating fragrance of the ice cream of Reference Example 8 as "5", the evaluation is carried out in the same manner as in Example 1.

[0198] The results are shown together in Table 8.

[0199] [Table 8]

[0200]

[0201] 1) Chlorogenic acid hydrate (Tokyo Chemical Industry Co., Ltd.)

[0202] 2) Cyclo(leucine - proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation)

[0203] 9) Oishii Gyunyu (Meiji)

[0204] 10) Takanashi Fresh Cream 35

[0205] [Powder supplement]

[0206] Examples 24 - 25

[0207] Manufacture a powder supplement by uniformly mixing the components shown in Table 9. Analyze and conduct sensory evaluation on each supplement. For the sensory evaluation, the evaluation is carried out in the same manner as in Example 1.

[0208] The results are shown together in Table 9.

[0209] [Table 9]

[0210]

[0211] 1) Chlorogenic acid hydrate (Tokyo Chemical Industry Co., Ltd.)

[0212] 3) Manufactured by Hasegawa Flavor Co., Ltd.

[0213] 4) Sundec#100 Sanwa Starch Industry

[0214] 11) Leucine - proline dipeptide (Sigma - Aldrich Co., LLC)

[0215] Examples 26 - 27

[0216] 0.5 g of lemon flavor, coffee bean extract, chlorogenic acid (chlorogenic acid hydrate, Tokyo Chemical Industry Co., Ltd.), cyclo (leucine - proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation), and dextrin were uniformly mixed to produce 100 g of a powder supplement having the composition shown in Table 10. For sensory evaluation, evaluation was carried out in the same manner as in Example 1.

[0217] The results of analysis and sensory evaluation are shown together in Table 10.

[0218] [Table 10]

[0219]

[0220] [Tomato juice beverage]

[0221] Examples 28 - 29

[0222] Coffee bean extract, chlorogenic acid (chlorogenic acid hydrate, Tokyo Chemical Industry Co., Ltd.), and cyclo (leucine - proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation) were added to tomato juice (without added salt, Kagome Co., Ltd.). After further appropriately adding sodium bicarbonate to adjust the pH to 5.5 - 6.0, 100 g of a tomato juice beverage having the composition shown in Table 11 was produced. For sensory evaluation, evaluation was carried out in the same manner as in Example 10.

[0223] The results are shown together in Table 11.

[0224] [Table 11]

[0225]

[0226] [Syrup - pickled bird's nest]

[0227] Examples 30 - 32, Comparative Example 12, and Reference Example 9

[0228] In accordance with the respective components shown in Table 12, after appropriately adding sodium bicarbonate to adjust the pH value to 6.5 to 8.0, stirring is carried out to produce a syrup-boiled product of bird's nest. The respective syrup-boiled products are analyzed and sensory evaluated. Regarding the sensory evaluation, except that the astringency score derived from chlorogenic acids of the syrup-boiled product of Comparative Example 12 is evaluated as "5" and the nose-penetrating fragrance score of the syrup-boiled product of Reference Example 9 is evaluated as "5", the evaluation is carried out in the same manner as in Example 1.

[0229] The results are shown together in Table 12.

[0230] [Table 12]

[0231]

[0232] 1) Chlorogenic acid hydrate (Tokyo Chemical Industry Co., Ltd.)

[0233] 2) Cyclo(leucine-proline) dipeptide (FUJIFILM Wako Pure Chemical Corporation)

[0234] 12) Bird's nest stewed with rock sugar (Lixian Co., Ltd.)

[0235] As can be seen from Tables 1 to 12, by containing a specified dipeptide in a specific mass ratio relative to chlorogenic acids, a food or beverage composition can be obtained which, although containing chlorogenic acids, has the astringency derived from chlorogenic acids suppressed and can sense the original nose-penetrating fragrance of the food or beverage.

[0236] [Production Example 1 Chocolate]

[0237] Add 40 g of SUPERIEURE (cocoa content: 38%, manufactured by Daito Cocoa Co., Ltd.), 0.2 g of chlorogenic acid (chlorogenic acid hydrate, manufactured by Tokyo Chemical Industry Co., Ltd.), and 0.004 mg of cyclo(leucine-proline) dipeptide (manufactured by FUJIFILM Wako Pure Chemical Corporation), and mix well to prepare a chocolate mixture. Heat this mixture to 70 °C by heating in a water bath, melt it while gently mixing, cool the temperature to 32 °C, then quickly add 0.17 g of Chocolate Seed A (trade name, manufactured by Fuji Oil Co., Ltd.), and disperse and dissolve it evenly. Thereafter, pour the mixture into a mold at a state of 30 °C and store it in a constant temperature bath set at 15 °C for one day and night. Take it out from the mold to obtain chocolate.

[0238] [Production Example 2 Cocoa Beverage]

[0239] 3.5 g of cocoa powder (manufactured by Van Houten), 6 g of granulated sugar, 0.3 g of chlorogenic acid (chlorogenic acid hydrate, manufactured by Tokyo Chemical Industry Co., Ltd.), and 0.05 mg of cyclo (leucine - proline) dipeptide (manufactured by FUJIFILM Wako Pure Chemical Corporation) were thoroughly mixed. A small amount of water was added, and while stirring the mixture thoroughly to dissolve it, 50 g of milk was added, and further water was added to make it 100 g. It was thoroughly mixed and dispersed to obtain a cocoa beverage.

Claims

1. A food or drink composition, wherein, it contains the following components (A) and (B): (A) Chlorogenic acids 0.050 to 20% by mass, (B) one or more selected from leucine-proline dipeptide and cyclo (leucine-proline) dipeptide, and The mass ratio (B) / (A) of component (A) to component (B) is 0.030×10 -4 or more and 100×10 -4 or less, and the solid content is 2.0 mass% or more.

2. The food or drink composition according to claim 1, wherein, The content of component (B) is 0.010×10 -4 ~600×10 -4 mass %.

3. The food or drink composition according to claim 1 or 2, wherein, it further contains food raw materials.

4. The food or drink composition according to claim 3, wherein, the food raw materials are one or more selected from fish and shellfish, meat, beans, dairy products, seaweeds, seeds, grains, vegetables, fruits, potatoes, mushrooms, eggs, sugars, oils and fats, extracts, seasonings, proteins, edible bird's nests, shark fins and soft-shelled turtles.

5. A method for improving the flavor of a food or drink composition having a solid content of 2.0% by mass or more, wherein, The method is to make 0.050 to 20% by mass of (A) chlorogenic acids coexist with (B) one or more selected from leucine - proline dipeptides and cyclo(leucine - proline) dipeptides at a ratio of the mass ratio (B) / (A) of component (A) to component (B) of 0.030×10 -4 or more and 100×10 -4 or less.

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