Catechins-containing composition

Abstract

To provide a catechins-containing composition in which astringency derived from catechins is effectively masked, catechins-containing food and drink in which astringency derived from the catechins is effectively masked, a method and an agent for effectively suppressing the astringency derived from the catechins, as well as, a manufacturing method of the food and drink in which the astringency derived from the catechins is effectively suppressed.SOLUTION: A catechins-containing composition containing catechins and arabinoxylan, a catechins-containing food and drink containing catechins and arabinoxylan, a method for suppressing astringency of the catechins by allowing catechins and arabinoxylan to coexist, a suppressing agent of the astringency of the catechins having arabinoxylan as an effective component, and a method for producing a food and drink containing catechins in which the astringency of the catechins are suppressed by blending arabinoxylan in the production of the food and drink containing the catechins.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a catechin-containing composition. [Background technology]

[0002] In addition to the widely known antioxidant effect, catechins are known to have physiological effects such as inhibiting α-amylase activity and inhibiting cholesterol absorption (see Patent Documents 1 and 2). Based on these physiological effects, the incorporation of catechins into various foods has been studied. Catechins derived from plants such as tea, grapes, apples, and soybeans are widely used as catechins to be added to foods.

[0003] On the other hand, because catechins have unpleasant tastes such as bitterness and astringency (astringency), methods have been proposed to reduce such unpleasant tastes as needed when they are added to foods. For example, Patent Document 3 describes that the bitterness derived from non-polymer catechins is significantly reduced by adding astragalin, which is known as a bitter substance, to an oral composition containing non-polymer catechins and rutin in a specific quantitative ratio.

[0004] Patent Document 4 also describes that in breads containing 0.2 to 0.5 parts by weight of catechins per 100 parts by weight of grain flour, by setting the ratio of the catechin content to the tannin content within the range of 0.81 to 1.10, the resulting breads, even though they contain catechins, have less bitterness, astringency, and astringency, are bright, have a soft texture, and have a good flavor.

[0005] The sense of taste is widely conserved among organisms, and bitter taste receptors that detect bitterness, for example, are known to be common not only among mammals including humans but also among vertebrates such as fish, amphibians, birds, and other fish. Therefore, when incorporating catechins into feed and feeding stuffs for livestock, poultry, pets, farmed fish, and ornamental fish, as well as food and drink for humans, it is necessary to reduce unpleasant tastes and make them edible. It is widely known that antioxidants are effective in maintaining the health of living organisms. For example, in farmed fish, the intake of catechins, which have antioxidant properties, is expected to improve the quality and added value of farmed fish by preventing the discoloration of the blood vessels, improving the quality of the flesh, and eliminating unpleasant odors. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 156614 / 1983 [Patent Document 2] Japanese Patent Application Publication No. 3-133928 [Patent Document 3] Japanese Patent Publication No. 2020-072648 [Patent Document 4] Japanese Patent Application Laid-Open No. 2008-200032 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention relates to a catechin-containing composition in which the bitterness and astringency (collectively referred to as bitter-astringent taste) derived from catechins is effectively masked, a catechin-containing food or drink in which the bitter-astringent taste derived from catechins is effectively masked, a method and agent for effectively suppressing the bitter-astringent taste derived from catechins, and a method for producing a composition and a food or drink in which the bitter-astringent taste derived from catechins is effectively suppressed. [Means for solving the problem]

[0008] The present inventors have found that the bitter and astringent taste of catechins can be effectively masked by consuming catechins in the presence of arabinoxylan. Based on these findings, the present invention has been completed through further investigations.

[0009] The present invention provides a catechin-containing composition containing catechins and arabinoxylan. The present invention also provides a catechin-containing food or drink containing catechins and arabinoxylan. The present invention also provides a method for suppressing the bitterness and astringency of catechins, which comprises allowing catechins to coexist with arabinoxylan. The present invention also provides an agent for suppressing the bitter and astringent taste of catechins, which contains arabinoxylan as an active ingredient. The present invention further provides a method for producing a catechin-containing composition and a catechin-containing food or drink, which comprises blending arabinoxylan in the production of the catechin-containing composition and the catechin-containing food or drink. [Effects of the Invention]

[0010] The catechin-containing composition of the present invention is a composition in which the bitter and astringent taste derived from catechins is effectively masked. Furthermore, the catechin-containing food and drink of the present invention is a food and drink in which the bitter and astringent taste derived from the catechins is effectively masked. Furthermore, according to the method for suppressing the bitter and astringent taste of catechins of the present invention, the bitter and astringent taste derived from catechins can be effectively suppressed. Furthermore, the agent for suppressing the bitter and astringent taste of catechins of the present invention can effectively suppress the bitter and astringent taste derived from catechins. Furthermore, according to the method for producing a catechin-containing composition and a catechin-containing food or drink of the present invention, a composition and a food or drink in which the bitter and astringent taste derived from catechins is effectively masked can be obtained. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 is a graph showing the time taken for zebrafish to eat when they were fed with Diets 1 to 5 and Otohime in Test Example 6. [Figure 2] FIG. 2 is a graph showing the food intake rate up to 5 minutes after the start of feeding when the zebrafish were fed the diets of the Examples, Comparative Examples, and Reference Examples of Test Example 6. [Figure 3]FIG. 3 is a graph showing the food intake rate up to 10 minutes after the start of feeding when zebrafish were fed the diets of the Examples, Comparative Examples, and Reference Examples of Test Example 6. DETAILED DESCRIPTION OF THE INVENTION

[0012] The catechin-containing composition of the present invention (hereinafter also referred to as the composition of the present invention) contains at least catechins and arabinoxylan. In the present invention, the term "composition" is intended to encompass not only a mixture in which the components are uniformly mixed, but also a form in which the concentration of a specific component is locally increased, or a form in which some of the components of the composition are separated. For example, a form in which catechins and arabinoxylan are separated separately is also encompassed as a whole in the composition of the present invention.

[0013] The composition of the present invention may be in any of a solid, semi-solid (gel, slurry, etc.) or liquid form at room temperature (20°C ± 5°C), and may take various forms depending on the purpose. When the composition of the present invention is in a solid form, it may be in various forms such as powder, granules, tablets, plates, blocks, etc. Furthermore, the size thereof may be appropriately designed depending on the purpose. When the composition of the present invention is in a liquid form, examples of the medium (substrate) include water, milk, soup, emulsion, cream, jelly, whey drink, soft drink, yogurt, etc. When the composition of the present invention is in a liquid form, each component may be dissolved or dispersed in the medium. When the composition of the present invention is in a liquid form, its pH (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.

[0014] The total content of catechins and arabinoxylan in the composition of the present invention can be appropriately adjusted, for example, within the range of 0.1 to 100% by mass. That is, a typical use of the composition of the present invention is in blending it into foods, beverages, etc., and therefore, by adjusting the blending amount in foods, beverages, etc., the content of catechins or arabinoxylan in the resulting foods, beverages, etc. can be appropriately controlled. For example, when the composition of the present invention is solid, the total content of catechins and arabinoxylan in the composition can be 5% by mass or more, 10% by mass or more, 20% by mass or more, 40% by mass or more, or 60% by mass or more. The total amount is usually 90% by mass or less, 85% by mass or less, or 80% by mass or less. The total of the respective contents can be 5 to 90% by mass, 10 to 90% by mass, 20 to 85% by mass, 40 to 85% by mass, or 60 to 80% by mass. When the composition of the present invention is solid, the remainder excluding catechins and arabinoxylan may contain components derived from plants from which catechins and arabinoxylan are derived (components that coexist in the extraction process of catechins and arabinoxylan, etc.). The remainder may contain wheat flour (such as strong flour, medium flour, soft flour, or durum flour), rice flour, corn flour, soy flour, protein (such as wheat protein or soy protein), starch, thickening agents (such as modified starch or methylcellulose), milk fat, skim milk powder, sugars (such as sugar), salt, egg yolk, egg white, polysaccharides, flavorings, oils and fats, processed oils and fats (such as butter or margarine), emulsifiers, chocolate, fruit ingredients (such as raisins or walnuts), thickeners, pH adjusters, colorants, water, yeast, baking powder, seasonings, acidulants, antioxidants, nutrients (such as vitamins), etc. When the composition of the present invention is solid and contains water, the water content of the composition may be 0.5% by mass or more, 1% by mass or more, or 2% by mass or more. The water content may be 50% by mass or less, 40% by mass or less, or 30% by mass or less. Furthermore, the content can be set to 0.5 to 50 mass %, may be set to 1 to 40 mass %, or may be set to 2 to 30 mass %. Furthermore, when the composition of the present invention is in liquid form, the total content of catechins and arabinoxylan in the composition may be 1% by mass or more, 2% by mass or more, 5% by mass or more, or 10% by mass or more. The total amount is usually 70% by mass or less, and may be 50% by mass or less, 30% by mass or less, or 20% by mass or less. The total of the respective contents may be 1 to 70% by mass, 2 to 50% by mass, 5 to 30% by mass, or 10 to 20% by mass. When the composition of the present invention is in liquid form, the remainder excluding catechins and arabinoxylan includes the liquid medium, and may also include components derived from plants from which catechins and arabinoxylan are derived (components that coexist in the extraction process of catechins and arabinoxylan, etc.). The composition may also contain milk, sugar, protein (wheat protein, soy protein, etc.), starch, thickeners (modified starch, methylcellulose, etc.), milk fat, skim milk powder, starch, thickeners (modified starch, methylcellulose, etc.), milk fat, skim milk powder, fruit juice, dextrin, polysaccharides, flavorings, emulsifiers, thickeners, pH adjusters, colorants, seasonings, acidulants, antioxidants, nutrients (vitamins, etc.), and the like. When the composition of the present invention is in liquid form, the composition preferably contains water as a liquid medium. In addition to or instead of water, the composition may contain milk, alcohol, edible organic solvents such as edible oils and fats. The content of the liquid medium in the composition (liquid) of the present invention may be, for example, 60% by mass or more, 80% by mass or more, or 90% by mass or more. The content may also be 99.9% by mass or less, 99.5% by mass or less, or 99.0% by mass or less. Furthermore, the content can be set to 60 to 99.9 mass %, may be set to 80 to 99.5 mass %, or may be set to 90 to 99.0 mass %. Furthermore, when the composition of the present invention is in a semi-solid form (e.g., a gel or a slurry), the preferred total amount of catechins and arabinoxylan in the composition is not particularly limited, and can be appropriately set from the range of the preferred total amount for the solid form described above or the preferred total amount for the liquid form described above, taking into consideration the blending of other components, so as to obtain the desired semi-solid form. For example, the total content of catechins and arabinoxylan in the semi-solid composition can be 1 to 70% by mass, and preferably 2 to 50% by mass. Furthermore, when the semi-solid composition contains the above-mentioned liquid medium, the content of the liquid medium in the semi-solid composition can be, for example, 30 to 95% by mass, or even 40 to 95% by mass.

[0015] In the present invention and this specification, "catechins" refer to polyoxy derivatives of 3-oxyflavan and are represented by the chemical formula C 15 H 14 This includes compounds represented by O6 and polyphenol compounds derived from them. The catechins used in the composition of the present invention are preferably non-polymer catechins. Examples of non-polymer catechins include free catechins such as epigallocatechin, epicatechin, gallocatechin, and catechin, and gallate-type catechins in which a gallate group is bound to these free catechins (epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, catechin gallate, etc.). The composition of the present invention preferably contains one or more of epigallocatechin, epicatechin, gallocatechin, catechin, epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, and catechin gallate. The catechins contained in the composition of the present invention preferably include gallate-type catechins, since this provides the effect of reducing body fat.

[0016] The resulting composition can contain catechins by incorporating catechins themselves into the composition, or by incorporating a processed product of a plant containing catechins (a catechin-containing plant) (a processed product of a catechin-containing plant) into the composition. Examples of the catechin-containing plants include tea, grapes, apples, soybeans, cherries, pears, blackberries, and other catechin-containing plants, and among these, tea, which has a rich catechin content, is preferred. Examples of tea include green tea, oolong tea, black tea, white tea, yellow tea, and dark tea, and among these, green tea, which has a rich catechin content, is preferred. When using green tea, it is preferable to use tea leaves that are less likely to lose catechins due to refining.

[0017] In this specification, the term "processed product of a plant containing catechins" is a general term for crushed products of plants containing catechins, slurry preparations of the crushed products, extracts of the preparations, purified products of the extracts, and the like. As used herein, the term "crushed product of a catechin-containing plant" refers to a crushed product of the above-mentioned catechin-containing plant to a desired size. The crushing method is not particularly limited as long as it can crush the catechin-containing plant. For example, the plant may be chopped finely with a knife or cutter, or crushed using a mixer or food processor. As used herein, "slurry preparation of catechin-containing plants" (catechin slurry preparation) refers to a preparation prepared by crushing the above-mentioned catechin-containing plants into a slurry (a state in which the crushed material is dispersed in a liquid medium), or a slurry preparation prepared by crushing the catechin-containing plants in the presence of a liquid. In this specification, the term "extract" in "extract from a slurry preparation of catechins" (catechin extract) is used in a broader sense than usual. Specifically, the term "catechin extract" refers to the extract and / or extraction residue obtained by solid-liquid separation of the above-mentioned slurry preparation (it encompasses both the extract and the extraction residue). The catechin extract that can be used in the present invention may be in any of liquid, powder, and paste form. In the case of liquid or paste form, further concentrated extracts can also be used. The extraction method is not particularly limited, and extraction can be performed by referring to, for example, JP-A-59-219384, JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, etc. As used herein, the term "purified product of catechin extract" (purified product of catechins) refers to a product obtained by further purifying the above-mentioned catechin extract. Purification methods include separation procedures such as gel filtration, various types of chromatography, precision distillation, etc., to separate fractions with high physiological activity. The purified product may be in the form of a liquid, powder, or paste. In the case of a liquid or paste, it may also be further concentrated.

[0018] The processed product of a catechin-containing plant preferably used in the present invention includes a catechin extract or purified catechin product, preferably containing a high mass ratio of tea catechins. Catechin extracts and purified catechin products are commercially available, and for example, commercially available catechin preparations such as Lunaphenon T-100 (manufactured by Kao Corporation), Polyphenon (manufactured by Tokyo Food Techno Co., Ltd.), Theafuran (manufactured by Ito En Co., Ltd.), and Sunphenon (manufactured by Taiyo Kagaku Co., Ltd.) can be used.

[0019] The content of catechins in the processed product of the catechin-containing plant is preferably 10% by mass or more of the required amount, from the viewpoint of further enhancing physiological effects.

[0020] The catechins used in this invention can be analyzed by gradient spectrometry using a high-performance liquid chromatograph (Model SCL-10AVP, manufactured by Shimadzu Corporation) equipped with an octadecyl-group-introduced packed column for liquid chromatography (L-column ODS, 4.6 mmφ × 250 mm, 5 μm particle size, manufactured by the Chemicals Evaluation and Research Institute, Japan) at a column temperature of 35°C. The mobile phase A is a distilled water solution containing 0.1 mol / L acetic acid, and the mobile phase B is an acetonitrile solution containing 0.1 mol / L acetic acid. The flow rate is 1 mL / min, the sample injection volume is 10 μL, and the UV detector wavelength is 280 nm. When using a commercially available catechin preparation, the type and concentration of catechins listed in the accompanying ingredient list can be referred to.

[0021] According to the above measurement, the contents of catechins in Lunafenon T-100 used in this example were 36% by mass and 37.2% by mass.

[0022] For example, when the composition of the present invention is solid, the content of catechins in the composition of the present invention can 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. Furthermore, the content is usually 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, or 60% by mass or less. Furthermore, the content can be 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. Furthermore, when the composition of the present invention is liquid, the content of catechins in the composition of the present invention can 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. Furthermore, the content is usually 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. Furthermore, the content can 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.

[0023] Furthermore, whether the composition of the present invention is in the form of a liquid, solid, slurry, or the like, the content of catechins contained in the composition of the present invention can be 0.1 to 70 mass%, or alternatively 0.5 to 68 mass%, or 1 to 66 mass%, or 2 to 64 mass%, or alternatively 5 to 62 mass%, with the lower limit being to ensure health functions such as reducing body fat, and the upper limit being to accommodate preferences for bitter and astringent tastes.

[0024] In this specification, "arabinoxylan" is a type of hemicellulose that is composed of a main chain made of xylose components and side chains made of arabinose components bonded to it.

[0025] The resulting composition can contain arabinoxylan by incorporating arabinoxylan itself into the composition, or by incorporating a processed product of a plant containing arabinoxylan (an arabinoxylan-containing plant) (a processed product of an arabinoxylan-containing plant). Arabinoxylans are generally found in large amounts in conifers and plants of the Poaceae family, particularly in the outer husks of grains. Examples of arabinoxylan-containing plants include wheat, barley, oats, rye, rice, barley, foxtail millet, corn, bamboo, and oats. Among these, it is preferable to use arabinoxylans derived from wheat, barley, or corn, and it is even more preferable to use arabinoxylans derived from the bran of wheat, barley, or corn, which are more likely to provide the bitter and astringent taste suppressing effect of the present invention.

[0026] As used herein, the term "processed product of an arabinoxylan-containing plant" is a general term for crushed products of arabinoxylan-containing plants, slurry preparations of the crushed products, extracts of the preparations, purified products of the extracts, and the like. As used herein, "crushed material of an arabinoxylan-containing plant" refers to a crushed material obtained by crushing the above-mentioned arabinoxylan-containing plant to a desired size. The crushing method is not particularly limited as long as it can crush the arabinoxylan-containing plant, and for example, it may be chopped finely with a knife or crushed using a mixer or food processor. Furthermore, for example, a part of an arabinoxylan-containing plant that contains a large amount of arabinoxylan, such as bran, may be crushed, and this crushed material may be processed by conventional methods as necessary and used as a crushed material of an arabinoxylan-containing plant. As used herein, "a slurry preparation of an arabinoxylan-containing plant" refers to a preparation prepared by crushing the above-mentioned arabinoxylan-containing plant into a slurry, or a slurry preparation prepared by crushing the arabinoxylan-containing plant in the presence of a liquid. As used herein, "extract of a slurry preparation of an arabinoxylan-containing plant" (arabinoxylan extract) refers to the extract and / or extraction residue obtained by solid-liquid separation of the above-mentioned slurry preparation. The arabinoxylan extract that can be used in the present invention may be in any of the following forms: liquid, powder, or paste. In the case of liquid or paste form, it may also be further concentrated. There are no particular limitations on the extraction method, and extraction can be carried out according to conventional methods. As used herein, "purified arabinoxylan extract" (purified arabinoxylan product) refers to the above-mentioned arabinoxylan extract that has been further purified. Purification methods include separation means such as gel filtration, various types of chromatography, precision distillation, etc. to separate highly active fractions. The purified product may be in the form of a liquid, powder, or paste. In the case of a liquid or paste, it may also be further concentrated.

[0027] The arabinoxylan content in the processed product of the arabinoxylan-containing plant is preferably 1% by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more, from the viewpoint of ensuring a stable content of the required amount of arabinoxylan, and the content is usually 90% by mass or less. The arabinoxylan content in an arabinoxylan-containing plant or a processed product thereof can be determined, for example, by the method described in the Examples.

[0028] Processed products of arabinoxylan-containing plants that are preferably used in the present invention are commercially available, for example, as crushed products of arabinoxylan-containing plants such as whole wheat flour and processed bran products, as well as arabinoxylan extracts and purified arabinoxylan products.

[0029] The molecular weight of the arabinoxylan used in the present invention can be appropriately set within a range that does not impair the effects of the present invention. For example, the weight-average molecular weight (Mw) of the arabinoxylan is preferably 300 or more, more preferably 10,000 or more, and even more preferably 50,000 or more. The 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. The ratio of arabinose to xylose constituting the arabinoxylan used in the present invention can also be appropriately set within a range that does not impair the effects of the present invention. For example, the ratio of arabinose to xylose (Ara:Xyl ratio) is preferably 0.01:1 or more by mass, more preferably 0.05:1 or more, and even more preferably 0.1:1 or more. The 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. The arabinoxylan used in the present invention may be composed of arabinose and xylose, as well as sugars other than these monosaccharides, which are bonded together. Examples of sugars other than arabinose and xylose that constitute arabinoxylan include glucose and galactose. From the viewpoint of obtaining effective physiological activity, the composition ratio of these sugars other than arabinose and xylose that constitute 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.

[0030] When the composition of the present invention is solid, the content of arabinoxylan contained in the composition of the present invention is preferably 1% by mass or more, or may be 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, from the viewpoint of effectively masking the bitter and astringent taste derived from catechins. Furthermore, from the viewpoint of suppressing the development of the harsh taste derived from arabinoxylan, the content is preferably 70% by mass or less, or may be 68% by mass or less, or may be 66% by mass or less, or may be 64% by mass or less, or may be 62% by mass or less, or preferably 60% by mass or less. From the same viewpoint, the content is preferably 1 to 70% by mass, or may be 2 to 68% by mass, or may be 5 to 66% by mass, or may be 10 to 64% by mass, or may be 20 to 62% by mass, or may be 40 to 60% by mass. Furthermore, when the composition of the present invention is liquid, the content of arabinoxylan contained in the composition of the present invention is preferably 0.1% by mass or more, or may be 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more, or may be 5% by mass or more, from the viewpoint of effectively masking the bitter and astringent taste derived from catechins. Furthermore, from the viewpoint of reducing production costs and smoothness in the throat, the content is preferably 50% by mass or less, or may be 40% by mass or less, or may be 30% by mass or less, or may be 20% by mass or less, or may be 10% by mass or less. From the same viewpoint, the content is preferably 0.1 to 50% by mass, or may be 0.5 to 40% by mass, or may be 1 to 30% by mass, or may be 2 to 20% by mass, or may be 5 to 10% by mass.

[0031] Furthermore, whether the composition of the present invention is in the form of a liquid, solid, slurry, or the like, the content of arabinoxylan contained in the composition of the present invention can be 0.1 to 70 mass%, alternatively 0.5 to 68 mass%, alternatively 1 to 66 mass%, alternatively 2 to 64 mass%, or alternatively 5 to 62 mass%.

[0032] The ratio of the arabinoxylan content to the catechin content contained in the composition of the present invention (arabinoxylan content / catechin content, mass ratio) is preferably 0.1 to 8.0. From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the ratio is preferably 0.2 or more, more preferably 0.5 or more, and even more preferably 0.8 or more. The ratio is also preferably 1.0 or more, preferably 1.5 or more, even preferably 2.0 or more, even preferably 2.5 or more, even preferably 3.0 or more, even preferably 3.5 or more, even preferably 4.0 or more, even preferably 4.5 or more, and even preferably 5.0 or more. From the same viewpoint as above, the ratio is also preferably 7.5 or less, and more preferably 7.0 or less. The value of the ratio is also preferably 1.0 to 7.5, also preferably 1.5 to 7.5, also preferably 2.0 to 7.5, also preferably 2.5 to 7.5, also preferably 3.0 to 7.0, also preferably 3.5 to 7.0, also preferably 4.0 to 7.0, also preferably 4.5 to 7.0, and also preferably 5.0 to 7.0.

[0033] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the composition of the present invention is preferably a catechin-containing composition that contains catechins and arabinoxylan, and in which the ratio of the content of the arabinoxylan to the content of the catechins is 0.2 to 8.0 by mass.

[0034] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the composition of the present invention is preferably a catechin-containing composition that contains catechins and arabinoxylan, the ratio of the arabinoxylan content to the catechin content being 0.2 to 8.0 by mass, the content of the catechins in the composition being 1 to 70% by mass, and the content of the arabinoxylan in the composition being 1 to 70% by mass.

[0035] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the composition of the present invention is preferably a catechin-containing composition that contains catechins and arabinoxylan, the ratio of the arabinoxylan content to the catechin content being 0.2 to 8.0 by mass, the content of the catechins in the composition being 5 to 62% by mass, and the content of the arabinoxylan in the composition being 5 to 62% by mass.

[0036] The method for producing the composition of the present invention is not particularly limited. When the composition is a homogeneous mixture, it can be obtained by mixing catechins and arabinoxylan according to a conventional method. The order of mixing the catechins and arabinoxylan is not particularly limited, and one may be added to the other, or both may be added simultaneously. Any appropriate method such as stirring or shaking can be used as the mixing method. When the composition of the present invention is solid, it may be compressed into the desired shape or granulated by a known granulation method. It may also be prepared or produced by heating using a commercially available extruder or the like. It may also be prepared or produced in a liquid or slurry state using a stirrer, disperser, high-pressure homogenizer, or the like. It may also be dried using a hot air dryer, spray drying, freeze drying, or the like. It may also be tableted or compacted into a solid state.

[0037] The method for producing a catechin-containing composition of the present invention (hereinafter also referred to as the production method of the present invention) preferably includes causing catechins to coexist with arabinoxylan in order to effectively mask the bitter and astringent taste derived from catechins, and is a method for producing a catechin-containing composition in which the ratio of the content of the arabinoxylan to the content of the catechins in the composition is 0.1 to 8.0 in mass ratio.

[0038] The method for producing a catechin-containing composition of the present invention preferably includes causing catechins to coexist with arabinoxylan in order to effectively mask the bitter and astringent taste derived from catechins, and the ratio of the content of the arabinoxylan to the content of the catechins in the composition is preferably 0.2 to 8.0 by mass.

[0039] The method for producing a catechin-containing composition of the present invention includes causing catechins to coexist with arabinoxylan, from the viewpoint of effectively masking the bitter and astringent taste derived from catechins, and is also preferably a method for producing a catechin-containing composition in which the ratio of the arabinoxylan content to the catechin content in the composition is 0.2 to 8.0 by mass, the catechin content in the composition is 0.1 to 2.4% by mass, and the arabinoxylan content in the composition is 0.1 to 6.0% by mass.

[0040] The method for producing a catechin-containing composition of the present invention includes causing catechins and arabinoxylan to coexist, from the viewpoint of effectively masking the bitter and astringent taste derived from the catechins, and is also preferably a method for producing a catechin-containing composition in which the ratio of the arabinoxylan content to the catechin content in the composition is 0.2 to 8.0 by mass, the catechin content in the composition is 0.2 to 1.9% by mass, and the arabinoxylan content in the composition is 0.2 to 5.0% by mass.

[0041] The method for producing a catechin-containing composition of the present invention includes causing catechins and arabinoxylan to coexist, from the viewpoint of effectively masking the bitter and astringent taste derived from the catechins, and is also preferably a method for producing a catechin-containing composition in which the ratio of the arabinoxylan content to the catechin content in the composition is 0.2 to 8.0 by mass, the catechin content in the composition is 0.3 to 1.7% by mass, and the arabinoxylan content in the composition is 0.4 to 4.5% by mass.

[0042] The composition of the present invention can be incorporated into various foods and beverages to obtain foods and beverages containing catechins. There are no particular limitations on the types of foods and beverages. Examples include bread, baked goods, cakes, ice creams, cereals, croutons, noodles, chocolate, soft drinks, pancakes, Japanese sweets with bean paste fillings, soups, jelly foods, powdered foods, feed, and the like. By incorporating the composition of the present invention into foods and beverages, it is possible to obtain foods and beverages that contain catechins but in which the bitter and astringent taste derived from the catechins is effectively masked.

[0043] Examples of bread include white bread, sweet bread, special bread, cooked bread, and other breads containing catechins, as well as pizza containing catechins. Examples of white bread include white bread, brown bread, French bread, variety bread, and rolls (table roll, bun, butter roll, etc.). Examples of sweet bread include jam bread, bean paste bread, cream bread, raisin bread, melon bread, sweet roll, and rich goods (croissant, brioche, Danish, pastry, etc.). Examples of special bread include muffins, etc. Examples of cooked bread include hot dogs, hamburgers, etc. Among these, the bread of the present invention is preferably white bread containing catechins. In the present invention, the definition of the component content in bread (bread obtained by baking fermented dough) means the component content in the portion derived from the dough before baking. For example, in the case of the above-mentioned "anpan" (bean paste bread), it means the component content in the portion excluding the "anko" (bean paste), and in the case of a hot dog, it means the component content in the portion excluding the fillings such as sausages sandwiched between the bread. The same applies below.

[0044] In the present invention, the term "baked confectionery" refers to the confectionery that is the product of "Confectionery Encyclopedia," first edition, October 30, 1981, Biscuits, cookies, crackers, hardtack, pretzels, pies, and cakes listed on page 204 This means bread, shortbread, etc. Preferably, Mixed biscuits, cookies, crackers, hardtack, pretzels, pies, sliced ​​bread Calorie balance is a type of baked confectionery that is considered to be a nutritional supplement or a nutritionally balanced food. - etc.

[0045] In the present invention, the term "cake" refers to a cake obtained by adding a confectionery foaming agent, such as baking powder, meringue, or oil, to a dough, stirring and kneading the dough to incorporate air bubbles, and then baking the dough, and refers to sponge cake, butter cake, chiffon cake, roll cake, Swiss roll, bussee, baumkuchen, pound cake, cheesecake, snack cake, steamed cake, etc. In addition, in the present invention, cake also includes confectioneries such as manju, donuts, pancakes, dorayaki, and imagawayaki.

[0046] Although the definition of "ice cream" differs depending on the country, in the present invention, "ice cream-like products" refers to, for example, ice cream, ice milk, lacto ice cream, frozen desserts, sherbet, gelato, frozen fruit juice and / or fruit pulp, frozen yogurt, etc., which are frozen solids containing fat and fruit juice and have fluidity, and which contain catechins, as well as matcha-flavored ice cream which contains catechins. Fats that may be contained in ice cream include cocoa-based ingredients such as cocoa butter, cocoa powder, cocoa mass, chocolate dough, and semi-chocolate dough, as well as edible oils and fats. Examples of edible oils and fats include vegetable oils such as milk fat, shortening, margarine, olive oil, soybean oil, safflower oil, corn oil, sesame oil, sunflower oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, and fractionated palm oil, and animal oils and fats such as lard and fish oil. These may be used alone or in combination. Examples of milk fats that may be used include milk, whole milk powder, condensed milk, cheese, butter, fresh cream, and yogurt, all of which contain milk fat. Chocolate dough and semi-chocolate dough include chocolate dough and semi-chocolate dough that comply with the "Fair Competition Code for the Labeling of Chocolate Products." The shape can also vary, such as in a cup, stick, wafer, or ice cream cone.

[0047] When the composition of the present invention is incorporated into the above-mentioned food or beverage, the amount of incorporation is appropriately adjusted depending on the purpose. The composition of the present invention can be incorporated so that the content of catechins in the food or beverage 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. Furthermore, the content can be incorporated so that the content 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. Furthermore, the content can be incorporated so that the 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, with the lower limit being to ensure health functions such as body fat reduction, and the upper limit being to accommodate bitter and astringent taste preferences. Furthermore, when the composition of the present invention is incorporated into the above-mentioned food and beverage products, the arabinoxylan content in the food and beverage product 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 benefits such as body fat reduction, and the upper limit being to satisfy bitter and astringent taste preferences. Furthermore, the content 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, the content 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.

[0048] Furthermore, when the composition of the present invention is blended into the above-mentioned food or drink, the composition of the present invention can be blended so that the ratio of the arabinoxylan content to the catechin content contained in the food or drink (arabinoxylan content / catechin content, mass ratio) 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, with the lower limit being to ensure health functions such as body fat reduction, and the upper limit being to accommodate bitter and astringent taste preferences. Furthermore, the composition can be blended so that the ratio is preferably 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 or less. Furthermore, the value of this ratio can be formulated so that the lower limit is to ensure health functions such as reducing body fat, and the upper limit is to accommodate the limit of bitter and astringent taste preferences, and is preferably 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.

[0049] The food and drink products of the present invention may contain other ingredients in addition to the above-mentioned catechins and arabinoxylans, as appropriate, depending on the purpose. Such ingredients may include, for example, one or more additives such as water, acidulants, sweeteners, amino acids, proteins, vitamins, minerals, flavorings, fruit juices, plant extracts, esters, colorings, dairy ingredients, cocoa powder, seasonings, vegetable oils and fats, antioxidants, preservatives, pH adjusters, quality stabilizers, thickeners, and emulsifiers. The content of the additives can be appropriately set within a range that does not impair the purpose of the present invention. When the food or beverage of the present invention contains water, the water content can be appropriately set depending on the form of the food or beverage, and can be, for example, 1% by mass or more, 5% by mass or more, 10% by mass or more, or 20% by mass or more. The water content can be 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. The water content can be 1 to 90% by mass, 1 to 80% by mass, 5 to 70% by mass, 5 to 60% by mass, 10 to 50% by mass, 10 to 40% by mass, or 20 to 30% by mass. For example, if the food or beverage of the present invention is bread, the content may be 15 to 50% by mass; if the food or beverage of the present invention is a pancake, the content may be 20 to 50% by mass; if the food or beverage of the present invention is a baked confectionery, the content may be 1 to 30% by mass; if the food or beverage of the present invention is a biscuit, the content may be 1 to 10% by mass; if the food or beverage of the present invention is a cake, the content may be 10 to 60% by mass; if the food or beverage of the present invention is a cereal food, the content may be 0 to 8% by mass; if the food or beverage of the present invention is a crouton, the content may be 0 to 8% by mass; if the food or beverage of the present invention is noodles (dried noodles, fresh noodles, boiled noodles), the content may be 5 to 80% by mass; and if the food or beverage of the present invention is chocolate, the content may be 0 to 10% by mass.

[0050] The food and drink of the present invention is not limited to the form in which the composition of the present invention is blended. That is, the present invention provides a catechin-containing food and drink containing catechins and arabinoxylan. Therefore, the food and drink of the present invention can be blended with catechins and arabinoxylan independently, or both can be blended simultaneously. Furthermore, arabinoxylan can be blended into a catechin-containing food and drink, or catechins can be blended into an arabinoxylan-containing food and drink. Examples of catechins that can be blended include the above-mentioned catechin-containing plants and processed products thereof, and the blending amounts and blending ratios can be the same as those of catechins and the blending ratios with arabinoxylans described above. Also, examples of arabinoxylan that can be blended include the above-mentioned arabinoxylan-containing plants and processed products thereof, and the blending amounts and blending ratios can be the same as those of arabinoxylans and the blending ratios with catechins described above.

[0051] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the food and beverage of the present invention is preferably a catechin-containing food and beverage that contains catechins and arabinoxylan, and in which the ratio of the arabinoxylan content to the catechin content in the food and beverage is 0.1 to 8.0 in mass ratio.

[0052] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the food and beverage of the present invention is preferably a catechin-containing food and beverage that contains catechins and arabinoxylan, and in which the ratio of the arabinoxylan content to the catechin content in the food and beverage is 0.2 to 8.0 in mass ratio.

[0053] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the food and beverage of the present invention preferably contains catechins and arabinoxylan, and the ratio of the arabinoxylan content to the catechin content in the food and beverage is 0.2 to 8.0 by mass, the catechin content in the food and beverage is 0.1 to 2.4% by mass, and the arabinoxylan content in the food and beverage is 0.1 to 6.0% by mass.

[0054] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the food and beverage of the present invention is preferably a catechin-containing food and beverage that contains catechins and arabinoxylan, and in which the ratio of the arabinoxylan content to the catechin content in the food and beverage is 0.2 to 8.0 by mass, the catechin content in the food and beverage is 0.2 to 1.9% by mass, and the arabinoxylan content in the food and beverage is 0.2 to 5.0% by mass.

[0055] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the food and beverage of the present invention preferably contains catechins and arabinoxylan, and the ratio of the arabinoxylan content to the catechin content in the food and beverage is 0.2 to 8.0 by mass, the catechin content in the food and beverage is 0.3 to 1.7% by mass, and the arabinoxylan content in the food and beverage is 0.4 to 4.5% by mass.

[0056] The method for producing a catechin-containing food or beverage of the present invention (hereinafter also referred to as the production method of the present invention) preferably includes causing catechins to coexist with arabinoxylan in order to effectively mask the bitter and astringent taste derived from catechins, and is a method for producing a catechin-containing food or beverage in which the ratio of the arabinoxylan content to the catechin content in the food or beverage is 0.1 to 8.0 in mass ratio.

[0057] The method for producing catechin-containing food and beverages of the present invention preferably includes causing catechins to coexist with arabinoxylan in order to effectively mask the bitter and astringent taste derived from catechins, and the ratio of the arabinoxylan content to the catechin content in the food and beverage is preferably 0.2 to 8.0 in mass ratio.

[0058] The method for producing catechin-containing food and beverages of the present invention preferably includes causing catechins and arabinoxylan to coexist, from the viewpoint of effectively masking the bitter and astringent taste derived from catechins, and is such that the ratio of the arabinoxylan content to the catechin content in the food and beverage is 0.2 to 8.0 by mass, the catechin content in the food and beverage is 0.1 to 2.4% by mass, and the arabinoxylan content in the food and beverage is 0.1 to 6.0% by mass.

[0059] The method for producing catechin-containing food and beverages of the present invention preferably includes causing catechins and arabinoxylan to coexist, from the viewpoint of effectively masking the bitter and astringent taste derived from catechins, and is such that the ratio of the arabinoxylan content to the catechin content in the food and beverage is 0.2 to 8.0 by mass, the catechin content in the food and beverage is 0.2 to 1.9% by mass, and the arabinoxylan content in the food and beverage is 0.2 to 5.0% by mass.

[0060] The method for producing catechin-containing food and beverages of the present invention preferably includes causing catechins and arabinoxylan to coexist, from the viewpoint of effectively masking the bitter and astringent taste derived from catechins, and is such that the ratio of the arabinoxylan content to the catechin content in the food and beverage is 0.2 to 8.0 by mass, the catechin content in the food and beverage is 0.3 to 1.7% by mass, and the arabinoxylan content in the food and beverage is 0.4 to 4.5% by mass.

[0061] Another aspect of the present invention provides a bitter and astringent taste suppressor for catechins (hereinafter also referred to as the bitter and astringent taste suppressor of the present invention), which contains arabinoxylan as an active ingredient. By incorporating this bitter and astringent taste suppressor into a composition or food or beverage containing catechins, the bitter and astringent taste of the catechins contained in the composition or food or beverage can be effectively masked. The amount of the bitter and astringent taste suppressor of the present invention incorporated into the composition or food or beverage is such that the ratio of the arabinoxylan content to the catechin content in the composition or food or beverage (arabinoxylan content / catechin content, mass ratio) is preferably 0.1 or more by mass, more preferably 0.2 or more, even more preferably 0.5 or more, and even more preferably 0.8 or more. Furthermore, the ratio is preferably 1.0 or more, even preferably 2.0 or more, even preferably 3.0 or more, even preferably 4.0 or more, even preferably 4.5 or more, and even preferably 5.0 or more. The value of the ratio is preferably 8.0 or less by mass, more preferably 7.5 or less, and even more preferably 7.0 or less. The lower limit of the ratio is to ensure health functions such as reducing body fat, and the upper limit is to satisfy the bitter and astringent taste preference limit, so it is also preferable that the ratio is 0.1 to 8.0, preferably 0.2 to 8.0, preferably 0.5 to 8.0, preferably 0.8 to 8.0, preferably 1.0 to 8.0, preferably 2.0 to 8.0, preferably 3.0 to 7.5, preferably 4.0 to 7.5, preferably 4.5 to 7.0, and preferably 5.0 to 7.0.

[0062] Furthermore, when the bitterness / astringency suppressant of the present invention is incorporated into a composition or food or beverage, the content of catechins in the composition or food or beverage is preferably at least 0.1% by mass, more preferably at least 0.2% by mass, more preferably at least 0.3% by mass, more preferably at least 0.4% by mass, more preferably at least 0.5% by mass, and even more preferably at least 0.6% by mass, based on the preference for bitterness / astringency, with the lower limit being to ensure health benefits such as body fat reduction, and the upper limit being to ensure the preference for bitterness / astringency. The content 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. The 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.

[0063] The bitter and astringent taste suppressant of the present invention may contain catechins. In this case, by blending the bitter and astringent taste suppressant with a composition or food or drink, the composition or food or drink can be made to contain desired amounts of catechins and arabinoxylan. Therefore, when the bitter and astringent taste suppressant of the present invention contains catechins, it is preferable that the ratio of the arabinoxylan content to the catechin content in the bitter and astringent taste suppressant is within the above-mentioned range in terms of mass ratio. Furthermore, it is preferable that the content of catechins in the bitter and astringent taste suppressant of the present invention is within a range that can achieve the above-mentioned range of catechin content in the composition or food or drink.

[0064] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the content of arabinoxylan contained in the bitter and astringent taste suppressant 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. Moreover, the 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. From the same viewpoint as above, the content is preferably 1.0 to 99.0 mass%, more preferably 2.0 to 93.0 mass%, even more preferably 5.0 to 90.0 mass%, still more preferably 10.0 to 88.0 mass%, even more preferably 15.0 to 85.0 mass%, and still more preferably 18.0 to 83.0 mass%. Furthermore, for example, the amount of the bitter / astringent taste suppressant of the present invention blended into a food or drink is such that the arabinoxylan content in the food or drink 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. Furthermore, the blending amount 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. From the same viewpoint as above, the content is preferably 0.1 to 6.0 mass%, more preferably 0.2 to 5.0 mass%, even more preferably 0.4 to 4.5 mass%, still more preferably 0.7 to 4.0 mass%, even more preferably 0.9 to 3.5 mass%, and still more preferably 1.0 to 3.0 mass%.

[0065] The bitterness and astringency suppressant of the present invention can contain, as a source of arabinoxylan or catechins, arabinoxylan or catechins themselves, as well as processed products of the above-mentioned arabinoxylan-containing plants or processed products of catechin-containing plants. In other words, when the bitterness / astringency suppressant of the present invention contains components other than arabinoxylan and catechins, it may contain components derived from plants from which arabinoxylan and catechins are derived (components that coexist in the extraction process of catechins and arabinoxylan, etc.). Furthermore, the remainder excluding arabinoxylan and catechins may contain wheat flour (strong flour, medium flour, weak flour, durum flour, etc.), rice flour, corn flour, soy flour, protein (wheat protein, soy protein, etc.), starch, thickening agents (modified starch, methylcellulose, etc.), milk fat, skim milk powder, sugars (sugar, etc.), salt, egg yolk, egg white, polysaccharides, flavorings, oils and fats, processed oils and fats (butter, margarine, etc.), emulsifiers, chocolate, food fruit ingredients (raisins, walnuts, etc.), thickeners, pH adjusters, colorings, water, yeast, baking powder, seasonings, acidulants, antioxidants, nutrients (vitamins, etc.), etc., as needed.

[0066] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the bitter and astringent taste suppressant of the present invention is preferably a bitter and astringent taste suppressant for catechins, which contains arabinoxylan as an active ingredient and has an arabinoxylan content of 1.0 to 99.0% by mass.

[0067] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the bitter and astringent taste suppressor of the present invention is preferably a bitter and astringent taste suppressor for catechins, which contains arabinoxylan as an active ingredient and has an arabinoxylan content of 5.0 to 90.0 mass%.

[0068] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the bitter and astringent taste suppressor of the present invention is preferably a bitter and astringent taste suppressor for catechins, which contains arabinoxylan as an active ingredient, has a content of the arabinoxylan in the bitter and astringent taste suppressor of 10.0 to 88.0 mass%, and is used with a mass ratio of the amount of the arabinoxylan to the amount of catechins of 0.1 to 8.0.

[0069] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the bitter and astringent taste suppressor of the present invention is preferably a bitter and astringent taste suppressor for catechins, which contains arabinoxylan as an active ingredient, has a content of arabinoxylan in the bitter and astringent taste suppressor of 10.0 to 88.0 mass%, and is used with a mass ratio of the amount of arabinoxylan to the amount of catechins of 0.2 to 8.0.

[0070] In another embodiment of the present invention, there is provided a method for suppressing the bitter and astringent taste of catechins (hereinafter also referred to as the bitter and astringent taste suppression method of the present invention), which comprises causing catechins to coexist with arabinoxylan. The amounts 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 the bitter and astringent taste of catechins of the present invention can be appropriately determined by applying the numerical values ​​of each content described above for the bitter and astringent taste suppressant of the present invention.

[0071] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for suppressing the bitter and astringent taste of the present invention is preferably a method for suppressing the bitter and astringent taste of catechins, which comprises allowing catechins and arabinoxylan to coexist in a mass ratio of 0.1 to 8.0.

[0072] From the viewpoint of effectively masking the bitter and astringent taste derived from catechins, the method for suppressing the bitter and astringent taste of the present invention is preferably a method for suppressing the bitter and astringent taste of catechins, which comprises allowing catechins and arabinoxylan to coexist in a mass ratio of 0.2 to 8.0.

[0073] The composition of the present invention is not limited to foods and beverages intended for humans, but can also be incorporated into various feeds and baits to obtain catechin-containing compound feeds and baits intended for non-humans. There are no particular limitations on such compound feeds and baits. Examples include feeds and baits for livestock and poultry such as bovine, cervidae, equine, porcine, swine, and birds, fish, and pets such as canines, felines, and murines. By incorporating the composition of the present invention into feeds and baits, compound feeds and baits containing catechins can be obtained in which the bitter and astringent taste derived from the catechins is effectively masked. The same applies to the food and beverages of the present invention.

[0074] In relation to the above-described embodiments, the present invention further discloses the following compositions, foods and drinks, methods, agents, and manufacturing methods.

[0075] <1> A catechin-containing composition containing catechins and arabinoxylan.

[0076] <2> the ratio of the content of the arabinoxylan to the content of the catechins 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, <1> The catechin-containing composition described above. <3> The ratio of the content of the arabinoxylan to the content of the catechins is preferably 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 or less, in terms of mass ratio. <1> or <2> The catechin-containing composition described above. <4> the ratio of the content of the arabinoxylan to the content of the catechins 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, <1> ~ <3> The catechin-containing composition according to any one of the preceding claims. <5> The content of the catechins in the composition may be 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. <1> ~ <4> The catechin-containing composition according to any one of the preceding claims. <6> The content of the catechins in the composition can be 70% by mass or less, optionally 68% by mass or less, optionally 66% by mass or less, optionally 64% by mass or less, optionally 62% by mass or less, or optionally 60% by mass or less. <1> ~ <5> The catechin-containing composition according to any one of the preceding claims. <7> The content of the catechins in the composition may be 1 to 70% by mass, may be 2 to 68% by mass, may be 5 to 66% by mass, may be 10 to 64% by mass, may be 20 to 62% by mass, or may be 40 to 60% by mass. <1> ~ <6> The catechin-containing composition according to any one of the preceding claims. <8> The content of the catechins in the composition may be 0.1% by mass or more, or may be 0.5% by mass or more, or may be 1% by mass or more, or may be 2% by mass or more, or may be 5% by mass or more. <1> ~ <4> The catechin-containing composition according to any one of the preceding claims. <9> The content of the catechins in the composition may be 50% by mass or less, or may be 40% by mass or less, or may be 30% by mass or less, or may be 20% by mass or less, or may be 10% by mass or less. <1> ~ <4> and <8> The catechin-containing composition according to any one of the preceding claims. <10> The content of the catechins in the composition may be 0.1 to 50% by mass, may be 0.5 to 40% by mass, may be 1 to 30% by mass, may be 2 to 20% by mass, or may be 5 to 10% by mass. <1> ~ <4> , <8> and <9> The catechin-containing composition according to any one of the preceding claims. <11> The content of the catechins in the composition may be 0.1 to 70% by mass, may be 0.5 to 68% by mass, may be 1 to 66% by mass, may be 2 to 64% by mass, or may be 5 to 62% by mass. <1> ~ <4> , <6> and <8> The catechin-containing composition according to any one of the preceding claims. <12> In the composition, the content of the arabinoxylan can be 1% by mass or more, optionally 2% by mass or more, optionally 5% by mass or more, optionally 10% by mass or more, optionally 20% by mass or more, or optionally 40% by mass or more. <1> ~ <11> The catechin-containing composition according to any one of the preceding claims. <13> In the composition, the content of the arabinoxylan can be 70% by mass or less, optionally 68% by mass or less, optionally 66% by mass or less, optionally 64% by mass or less, optionally 62% by mass or less, or optionally 60% by mass or less. <1> ~ <12> The catechin-containing composition according to any one of the preceding claims. <14> In the composition, the content of the arabinoxylan may be 1 to 70% by mass, alternatively 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. <1> ~ <13> The catechin-containing composition according to any one of the preceding claims. <15> In the composition, the content of the arabinoxylan may be 0.1% by mass or more, or may be 0.5% by mass or more, or may be 1% by mass or more, or may be 2% by mass or more, or may be 5% by mass or more. <1> ~ <11> The catechin-containing composition according to any one of the preceding claims. <16> In the composition, the content of the arabinoxylan can be 50% by mass or less, or alternatively 40% by mass or less, or 30% by mass or less, or 20% by mass or less, or 10% by mass or less. <1> ~ <11> and <15> The catechin-containing composition according to any one of the preceding claims. <17> The content of the arabinoxylan in the composition may be 0.1 to 50% by mass, may be 0.5 to 40% by mass, may be 1 to 30% by mass, may be 2 to 20% by mass, or may be 5 to 10% by mass. <1> ~ <11> , <15> and <16> The catechin-containing composition according to any one of the preceding claims. <18> The content of the arabinoxylan in the composition may be 0.1 to 70% by mass, or may be 0.5 to 68% by mass, or may be 1 to 66% by mass, or may be 2 to 64% by mass, or may be 5 to 62% by mass. <1> ~ <11> , <13> and <15> The catechin-containing composition according to any one of the preceding claims. <19> The catechins are preferably non-polymer catechins. <1> ~ <18> The catechin-containing composition according to any one of the preceding claims. <20> The non-polymer catechins are preferably tea catechins, more preferably at least one selected from the group consisting of epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, catechin gallate, epigallocatechin, epicatechin, gallocatechin, and catechin. <19> The catechin-containing composition described above. <21> The arabinoxylan is preferably derived from at least one plant selected from the group consisting of wheat, barley, oats, rye, rice, barnyard millet, foxtail millet, corn, bamboo, and oats. <1> ~ <20> The catechin-containing composition according to any one of the preceding claims. <22> The mass 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. <1> ~ <21> The catechin-containing composition according to any one of the preceding claims. <23> The mass 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. <1> ~ <22> The catechin-containing composition according to any one of the preceding claims. <24> The mass average molecular weight of the arabinoxylan is preferably 300 to 500,000, more preferably 50,000 to 200,000. <1> ~ <23> The catechin-containing composition according to any one of the preceding claims. <25> The ratio of arabinose to xylose in the arabinoxylan is, on a mass basis: The ratio is 0.01:1 or more, preferably 0.1:1 or more. <1> ~ <24> The catechin-containing composition according to any one of the preceding claims. <26> The ratio of arabinose to xylose in the arabinoxylan is, on a mass basis: the ratio is 10:1 or less, preferably 2:1 or less, and more preferably 1.2:1 or less. <1> ~ <25> The catechin-containing composition according to any one of the preceding claims. <27> The ratio of arabinose to xylose in the arabinoxylan is, on a mass basis: The ratio is 0.01:1 to 10:1, preferably 0.05:1 to 2:1, and more preferably 0.1:1 to 1.2:1. <1> ~ <26> The catechin-containing composition according to any one of the preceding claims. <28> The composition contains water, and the water content (water content) can be 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more. <1> ~ <27> The catechin-containing composition according to any one of the preceding claims. <29> The composition contains water, and the water content (water content) can be 50% by mass or less, or may be 40% by mass or less, or may be 30% by mass or less. <1> ~ <28> The catechin-containing composition according to any one of the preceding claims. <30> The composition contains water, and the water content (water content) can be 0.5 to 50 mass %, or 1 to 40 mass %, or 2 to 30 mass %. <1> ~ <29> The catechin-containing composition according to any one of the preceding claims. <31> The composition contains water, and the content of the water can be 60% by mass or more, or 80% by mass or more, or 90% by mass or more. <1> ~ <27> The catechin-containing composition according to any one of the preceding claims. <32> The composition contains water, and the content of the water can be 99.9% by mass or less, or may be 99.5% by mass or less, or may be 99.0% by mass or less. <1> ~ <27> and <31> The catechin-containing composition according to any one of the preceding claims. <33> The composition contains water, and the content of the water can be 60 to 99.9 mass%, or 80 to 99.5 mass%, or 90 to 99.0 mass%. <1> ~ <27> , <31> and <32> The catechin-containing composition according to any one of the preceding claims. <34> The composition contains water, and the content of the water can be 30 to 95 mass %, or may be 40 to 95 mass %. <1> ~ <27> The catechin-containing composition according to any one of the preceding claims. <35> The aforementioned <1> ~ <34> A catechin-containing food or drink comprising the catechin-containing composition according to any one of the preceding claims.

[0077] <36> A catechin-containing food or drink containing catechins and arabinoxylan. <37> In the catechin-containing food or drink, the ratio of the content of the arabinoxylan to the content of the catechins 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, <35> or <36> A food or drink containing the catechins described above. <38> In the catechin-containing food or drink, the ratio of the content of the arabinoxylan to the content of the catechins is preferably 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 or less, in terms of mass ratio. <35> ~ <37> The catechin-containing food or drink according to any one of the preceding claims. <39> In the catechin-containing food or drink, the ratio of the content of the arabinoxylan to the content of the catechins 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, <35> ~ <38> The catechin-containing food or drink according to any one of the preceding claims. <40> The content of the catechins in the catechin-containing food or drink 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. <35> ~ <39> The catechin-containing food or drink according to any one of the preceding claims. <41> The content of the catechins in the catechin-containing food or drink 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. <35> ~ <40> The catechin-containing food or drink according to any one of the preceding claims. <42> The content of the catechins in the catechin-containing food or drink 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. <35> ~ <41> The catechin-containing food or drink according to any one of the preceding claims. <43> In the catechin-containing food or drink, the content of the arabinoxylan 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. <35> ~ <42> The catechin-containing food or drink according to any one of the preceding claims. <44> In the catechin-containing food or drink, the content of the 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. <35> ~ <43> The catechin-containing food or drink according to any one of the preceding claims. <45> The content of the arabinoxylan in the catechin-containing food or drink 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. <35> ~ <44> The catechin-containing food or drink according to any one of the preceding claims. <46> The catechins are <19> or <20> The catechins are those described in <35> ~ <45> The catechin-containing food or drink according to any one of the preceding claims. <47> The arabinoxylan <21> ~ <27> The arabinoxylan according to any one of the preceding claims <35> ~ <46> The catechin-containing food or drink according to any one of the preceding claims. <48> The catechin-containing food or drink contains water, and the content of the water may be 1% by mass or more, 5% by mass or more, 10% by mass or more, or 20% by mass or more. <35> ~ <47> The catechin-containing food or drink according to any one of the preceding claims. <49> The catechin-containing food or drink contains water, and the water content can be 90% by mass or less, or alternatively 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 alternatively 30% by mass or less. <35> ~ <48> The catechin-containing food or drink according to any one of the preceding claims. <50> The catechin-containing food or drink contains water, and the content of the water can be 1 to 90% by mass, or 1 to 80% by mass, or 5 to 70% by mass, or 5 to 60% by mass, or 10 to 50% by mass, or 10 to 40% by mass, or 20 to 30% by mass. <35> ~ <49> The catechin-containing food or drink according to any one of the preceding claims. <51> The catechin-containing food or drink is bread, baked goods, cake, cereal food, croutons, noodles, chocolate, or soft drinks. <35> ~ <50> The catechin-containing food or drink according to any one of the preceding claims.

[0078] <52> The aforementioned <1> ~ <34> A method for producing the catechin-containing composition according to any one of the preceding claims. <53> A method for producing a catechin-containing composition, which comprises allowing catechins and arabinoxylan to coexist. <54> The catechin-containing composition <1> ~ <34> The catechin-containing composition according to any one of the preceding claims. <53> A method for producing the catechin-containing composition described above. <55> The aforementioned <35> ~ <51> A method for producing a catechin-containing food or drink according to any one of the preceding claims. <56> The aforementioned <1> ~ <34> The method comprises the step of blending the catechin-containing composition according to any one of the above. <55> A method for producing the catechin-containing food or drink described above. <57> A method for producing a catechin-containing food or drink, which comprises allowing catechins and arabinoxylan to coexist. <58> The catechin-containing food and drink is <35> ~ <51> The catechin-containing food or drink according to any one of the preceding claims. <57> A method for producing the catechin-containing food or drink described above.

[0079] <59> A method for suppressing the bitterness and astringency of catechins, comprising allowing catechins to coexist with arabinoxylan. <60> The ratio of the amount of the arabinoxylan to the amount of the catechins 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, in terms of mass ratio. <59> A method for suppressing the bitterness and astringency of catechins described above. <61> The ratio of the amount of the arabinoxylan to the amount of the catechins is preferably 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 or less, in terms of mass ratio. <59> or <60> A method for suppressing the bitterness and astringency of catechins described above. <62> The ratio of the amount of the arabinoxylan to the amount of the catechins 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, <59> ~ <61> The method for suppressing the bitterness and astringency of catechins according to any one of the above. <63> The catechins are <19> or <20> The catechins are those described in <59> ~ <62> The method for suppressing the bitterness and astringency of catechins according to any one of the above. <64> The arabinoxylan <21> ~ <27> The arabinoxylan according to any one of the preceding claims <59> ~ <63> The method for suppressing the bitterness and astringency of catechins according to any one of the above.

[0080] <65> An agent that suppresses the bitter and astringent taste of catechins, with arabinoxylan as the active ingredient. <66> The content of arabinoxylan in the bitter and astringent taste suppressant 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. <65> A bitterness and astringency suppressant as described above. <67> The content of arabinoxylan in the bitterness / astringency suppressant 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. <65> or <66> A bitterness and astringency suppressant as described above. <68> The content of arabinoxylan in the bitterness / astringency suppressant 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. <65> ~ <67> The bitterness and astringency suppressant according to any one of the preceding claims. <69> The arabinoxylan is used so that the ratio of the amount of catechins to the amount of arabinoxylan 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 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 by mass. <65> ~ <68> The agent for suppressing the bitter and astringent taste of catechins according to any one of the above. <70> The ratio of the amount of arabinoxylan to the amount of catechins is preferably 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 or less, by mass. <65> ~ <69> The agent for suppressing the bitter and astringent taste of catechins according to any one of the above. <71> The ratio of the amount of arabinoxylan to the amount of catechins 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 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, <65> ~ <70> The agent for suppressing the bitter and astringent taste of catechins according to any one of the above. <72> Catechins are <19> or <20> The catechins are those described in <65> ~ <71> The agent for suppressing the bitter and astringent taste of catechins according to any one of the above. <73> The arabinoxylan <21> ~ <27> The arabinoxylan according to any one of the preceding claims <65> ~ <72> The agent for suppressing the bitter and astringent taste of catechins according to any one of the above.

[0081] <74> Use of arabinoxylan for suppressing the bitter and astringent taste of catechins. <75> The arabinoxylan is used so that the ratio of the amount of the catechins to the amount of the arabinoxylan 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, in terms of mass ratio. <74> Use as described. <76> The arabinoxylan is used so that the ratio of the amount of the catechins to the amount of the arabinoxylan is preferably 8.0 or less, more preferably 7.5 or less, and even more preferably 7.0 or less, in terms of mass ratio. <74> or <75> Use as described. <77> The ratio of the amount of the arabinoxylan to the amount of the catechins 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, <74> ~ <76> The use according to any one of the preceding claims. <78> The catechins are <19> or <20> The catechins are those described in <74> ~ <77> The use according to any one of the preceding claims. <79> The use according to any one of <74> to <78>, wherein the arabinoxylan is the arabinoxylan according to any one of <21> to <27>.

Example

[0082] The present invention will be described in more detail based on examples, but the present invention is not limited to these forms.

[0083] The content of arabinoxylan in the roasted wheat bran (trade name: Domestic Wheat Bran (Roasted Type), manufactured by Hoshino Bussan Co., Ltd.) and whole grain flour (trade name: Wheat Whole Grain Flour, manufactured by Nisshin Flour Milling Co., Ltd.) used in this example was determined by the following method.

[0084] [Method for Measuring Arabinoxylan Content] <Preparation of Sample Solution> To 10 mg of roasted wheat bran or whole grain flour, 2 mL of 1 mol / L hydrochloric acid was added and stirred for 30 minutes. After stirring, it was heated to 100 °C and then allowed to cool over 15 minutes or more. After cooling, 2 mL of 1 mol / L aqueous sodium hydroxide solution and 2 mL of ultrapure water were added and stirred. After stirring, centrifugation was performed at 3000 rpm for 10 minutes, and the supernatant was collected. After collecting the supernatant, for the remaining residue, the above procedure (add 2 mL of 1 mol / L aqueous sodium hydroxide solution and 2 mL of ultrapure water and stir) was performed once again, and the supernatant after centrifugation was combined with the supernatant collected in the first time and subjected to analysis using the following liquid chromatography (LC).

[0085] <LC Analysis Conditions> -Preparation of Mobile Phase- 100 mL of 1 mol / L aqueous sodium hydroxide solution and 900 mL of ultrapure water were thoroughly mixed and degassed to obtain the mobile phase.

[0086] -LC Conditions- Model: DIONEX DX320 (manufactured by Dionex Japan Co., Ltd.) Detector: Pulsed Amperometric Detector (PAD) Column: CarboPAC PA1 (4×250 mm) Column temperature: room temperature Mobile phase: Solution A 100mmol / L sodium hydroxide aqueous solution :B liquid ultrapure water Flow rate: 1.0mL / min Injection volume: 25μL Under the above conditions, the contents of arabinose and xylose were quantified from the peak areas at retention times of 12.5 minutes (arabinose) and 21.9 minutes (xylose), and the total amount of both was taken as the amount of arabinoxylan.

[0087] From the above measurements, the arabinoxylan contents in the roasted wheat bran and whole wheat flour used in this example were 19.1% by mass and 2.0% by mass, respectively.

[0088] [Test Example 1] Taste test of biscuits containing catechins [Preparation example] Biscuit dough was prepared according to the blending amounts of ingredients shown in Tables 1 and 2 to obtain biscuits of Examples 1 to 8, Comparative Example 1, and Reference Examples 1 to 4. The specific procedures are described below.

[0089] <Examples 1 and 2> 17.5 g of butter (unsalted) (product name: Hokkaido Yotsuba Unsalted Butter, manufactured by Yotsuba Dairy Products Co., Ltd.) and 20 g of sugar (product name: Refined Superfine Sugar ST, manufactured by Dai-Nippon Meiji Sugar Co., Ltd.) were weighed and placed in a Hobart N50 MIXER mixer manufactured by Hobart, and mixed at low speed for 30 seconds, followed by mixing at medium speed for 6 minutes.

[0090] While mixing at low speed for an additional 30 seconds, 6.25 g of beaten whole eggs was added in three portions. After the first egg addition, mixing was continued at low speed for 30 seconds, followed by the second egg addition and mixing at low speed for 30 seconds. After scraping off any oil adhering to the walls of the mixer, the eggs were added and mixed at low speed for 30 seconds, followed by mixing at medium speed for another 1 minute until a uniform creamy consistency was achieved.

[0091] Next, 25 g of plain flour (product name: Violet, manufactured by Nisshin Seifun Co., Ltd.) was mixed with 3 g or 1.5 g of Lunaphenon T-100 (catechin content: 36% by mass) (product name, manufactured by Kao Corporation) and 1.25 g or 3.75 g of Nisshoku Arabinoxylan (arabinoxylan content: 82.1% by mass) (product name, manufactured by Nippon Shokuhin Kako Co., Ltd.), and these mixtures were added to the stirred product and stirred at low speed for 60 seconds. The "catechin content" refers to the content of catechins contained in Lunafenon T-100. The catechins contained in Lunafenon T-100 are non-polymer catechins and are substantially free of polymer catechins.

[0092] The dough obtained above was packed into a circular (φ38) baking mold so that each mold weighed approximately 10 g, and the molds were placed on a baking tray lined with release paper and baked under the following baking conditions. -Firing conditions- Baking temperature: Top fire 170℃ / Bottom fire 170℃ Baking time: 7 minutes The following tests were carried out using biscuits that had been left at room temperature for one day after baking.

[0093] <Examples 3 to 7> Biscuits of Examples 3 to 7 were obtained in the same manner as in Examples 1 and 2 above, except that 1.25 to 25 g of the roasted wheat bran was used instead of the edible arabinoxylan.

[0094] Example 8 The biscuits of Example 8 were obtained in the same manner as in Examples 1 and 2 above, except that 25 g of the whole wheat flour was used instead of the soft flour and arabinoxylan.

[0095] <Comparative Example 1> Biscuits of Comparative Example 1 were obtained in the same manner as in Examples 1 and 2 above, except that the raw material blending amounts shown in Table 2 were used.

[0096] <Reference examples 1~4> The biscuits of Reference Examples 1 to 4 were obtained in the same manner as in Examples 1 and 2 above, except that 3.75 g each of guar gum (Tokyo Chemical Industry Co., Ltd.), pectin (tm-150-LJ-TF, manufactured by Sansho Co., Ltd.), Celdix β-100 (βCD (β cyclodextrin), manufactured by Nippon Shokuhin Kako Co., Ltd.), and CAVAMAX WB (γCD (γ cyclodextrin), manufactured by Wacker Chemie) was used instead of arabinoxylan. These additives are known to have the effect of suppressing bitterness and astringency.

[0097] [Taste test] After baking, three biscuits (N=3) from each of Examples 1 to 8, Comparative Example 1, and Reference Examples 1 to 4 were left to stand at room temperature, and then the bitterness and astringency derived from the catechins were evaluated by a three-person expert panel by comparing them with the bitterness and astringency of various aqueous quinine sulfate solutions and Teavigo (trade name, manufactured by Taiyo Kagaku Co., Ltd.) solutions based on the following evaluation criteria. The evaluation results (scores) of all panelists were the same. The results are shown in Tables 1 and 2. In the following evaluation criteria, a larger value (score) indicates a stronger bitterness or astringency.

[0098] (Bitterness evaluation criteria) 1: Similar bitterness to or less bitter than 0.0002% aqueous solution of quinine sulfate dihydrate 2: Bitterness equivalent to that of 0.0005% aqueous solution of quinine sulfate dihydrate 3: Bitterness equivalent to that of 0.0009% aqueous solution of quinine sulfate dihydrate 4: Bitterness equivalent to that of 0.0016% aqueous solution of quinine sulfate dihydrate 5: Bitterness equivalent to that of 0.0024% aqueous solution of quinine sulfate dihydrate 6: Bitterness equivalent to that of 0.0039% aqueous solution of quinine sulfate dihydrate 7: Quinine sulfate dihydrate, bitterness equivalent to 0.0061% aqueous solution 8: Quinine sulfate dihydrate, bitterness equivalent to 0.0099% aqueous solution 9: Bitterness equivalent to that of 0.0157% aqueous solution of quinine sulfate dihydrate 10: Quinine sulfate dihydrate 0.0257% aqueous solution has a bitter taste similar to or more bitter than the original.

[0099] (Astringency evaluation criteria) 1: Same astringency as Teavigo 0.01% aqueous solution or less astringency 2: Astringency similar to that of Teavigo 0.02% aqueous solution 3: Astringency similar to that of Teavigo 0.03% aqueous solution 4: Astringency similar to that of Teavigo 0.04% aqueous solution 5: Astringency similar to that of Teavigo 0.05% aqueous solution 6: Astringency similar to that of Teavigo 0.06% aqueous solution 7: Astringency similar to that of Teavigo 0.07% aqueous solution 8: Astringency similar to that of Teavigo 0.08% aqueous solution 9: Astringency similar to that of Teavigo 0.09% aqueous solution 10: Same astringency as Teavigo 0.10% aqueous solution or more astringent

[0100] [Table 1]

[0101] [Table 2]

[0102] The biscuits containing catechins but not arabinoxylan (Comparative Example 1) had a strong bitter and astringent taste derived from the catechins (bitterness rating: "10", astringency rating: "10"). Furthermore, the biscuits of Reference Examples 1 to 4, which contain guar gum, pectin, Celdix β-100, and CAVAMAX WB, which are known to have the effect of suppressing bitter and astringent taste, were found to be able to mask the bitter and astringent taste derived from the catechins to some extent.

[0103] In contrast, it was found that the biscuits (Examples 1 to 8) in which arabinoxylan was further blended with catechins were able to more effectively mask the bitter and astringent taste derived from catechins (bitterness rating: "6" to "2", astringency rating: "7" to "2").

[0104] [Test Example 2] Taste test of bread containing catechins [Preparation example] Bread dough was prepared according to the blending amounts of ingredients shown in Table 3, and breads of Examples 9 to 15 and Comparative Example 2 were obtained. The specific procedures are shown below.

[0105] <Examples 9 to 14> Weighed out 250 g of Camellia (strong flour, manufactured by Nisshin Flour Milling Co., Ltd.), 9 g of Lunaphenon T-100, 10 g of butter, 17 g of sugar (white sugar), 2.5 g of salt, 200 g of water, 3 g of dry yeast (trade name: Super Camellia Dry Yeast, manufactured by Nisshin Foods Co., Ltd.), and 5.0 to 76.6 g of roasted wheat bran. A home bakery SD-MDX102 (manufactured by Panasonic Corporation) was used. The baking program for Menu 1 was used, and the ingredients were blended as an all-in-mix. The bread dough obtained after water absorption, kneading, and aging was fermented at 28°C for 2 hours and 30 minutes. After the fermentation treatment, the dough was baked at 200°C for 30 minutes, and breads (white bread) of Examples 9 to 14 were obtained.

[0106] Example 15 Bread of Example 15 was obtained in the same manner as in Examples 9 to 14 above, except that 3.75 g of edible arabinoxylan was used instead of the roasted wheat bran.

[0107] <Comparative Example 1> The bread of Comparative Example 2 was obtained in the same manner as in Examples 9 to 14 above, except that the raw material blending amounts shown in Table 3 were used.

[0108] [Taste test] After baking, the breads of Examples 9 to 15 and Comparative Example 2 were left to stand at room temperature for 1 hour, and then the bitterness and astringency derived from catechins were evaluated by a panel of three experts using the same criteria as for the biscuits. The evaluation results of each panelist were all the same. The results are shown in Table 3.

[0109] [Table 3]

[0110] In the bread containing catechins but not arabinoxylan (Comparative Example 2), the bitter and astringent taste derived from the catechins was strongly felt (bitterness rating: "9", astringency rating: "9"). In contrast, in the breads of Examples 9 to 15, which contained arabinoxylan in addition to catechins, the bitter and astringent taste derived from the catechins was effectively masked (bitterness rating: "7" to "2", astringency rating: "8" to "2").

[0111] [Test Example 3] Taste test of pancakes containing catechins [Preparation example] Pancake batter was prepared according to the ingredient blend amounts shown in Table 4 to obtain pancakes of Example 16 and Comparative Example 3. The specific procedures are described below.

[0112] Example 16 20 g of sugar (sugar), 1 g of salt, and 5 g of Marish Super (trade name, manufactured by Kao Corporation) were dispersed by stirring at medium speed for 2 minutes using a Hobart Mixer N50 MIXER (manufactured by Hobart). 45 g of eggs were added to the dispersion and stirred at low speed for another 2 minutes. 100 g of Violet (soft flour, manufactured by Nisshin Flour Milling Co., Ltd.), 13.62 g of roasted wheat bran (Example 16), 3.6 g of Lunaphenon T-100 (trade name, manufactured by Kao Corporation), and 4.5 g of baking powder were added and stirred at low speed for 20 seconds. When the soft flour and / or roasted wheat bran was about half mixed, 100 g of milk was added and stirred at medium speed for 1 minute. The resulting hotcake batter was left to stand for 15 minutes, and then baked on a hot plate set at 200 ° C, using 40 g of batter per pancake, to obtain the pancakes of Example 16. The baking time for both sides was 7 minutes in total.

[0113] <Comparative Example 3> A pancake of Comparative Example 3 was obtained in the same manner as in Example 16 above, except that the raw material blending amounts shown in Table 4 were used.

[0114] [Taste test] The resulting hotcakes of Example 16 and Comparative Example 3 were evaluated by a three-member expert panel using the same evaluation criteria as those for the biscuits. The evaluation results of each panelist were all the same. The results are shown in Table 4.

[0115] [Table 4]

[0116] The pancake containing catechins but not arabinoxylan (Comparative Example 3) had a bitter and astringent taste derived from the catechins (bitterness rating: "8", astringency rating: "7"). In contrast, the pancake of Example 16, which contained arabinoxylan by adding roasted wheat bran, was found to be able to effectively mask the bitter and astringent taste derived from the catechins (bitterness rating: "2", astringency rating: "3").

[0117] [Test Example 4] Taste test of catechin-containing chocolate [Preparation example] Chocolate was prepared according to the ingredient blend amounts shown in Table 5. The specific procedure is as follows.

[0118] 34.7 g of Superior Platique (cocoa content: 56%, manufactured by Daito Cocoa Co., Ltd.) and 1.6 g of Lunaphenon T-100 were mixed together, and in Examples 17 and 18, 0.35 g or 1.39 g of Nisshoku Arabinoxylan was further added to the mixture and mixed to prepare a chocolate powder mixture. The mixture was heated to 70°C in a water bath, melted while gently stirring, and cooled to 32°C, after which 0.17g of Choco Seed A (trade name, manufactured by Fuji Oil Co., Ltd.) was quickly added and uniformly dispersed and dissolved. The mixture was then poured into a mold at 30°C and stored overnight in a thermostatic chamber set at 15°C. The chocolates of Examples 17 and 18 and Comparative Example 4 were obtained by removing from the mold.

[0119] [Taste test] The obtained chocolates of Examples 17 and 18 and Comparative Example 4 were evaluated by a three-member expert panel using the same evaluation criteria as those for the biscuits. The evaluation results of each panelist were all the same. The results are shown in Table 5.

[0120] [Table 5]

[0121] The chocolate containing catechins but not arabinoxylan (Comparative Example 4) had a strong bitter and astringent taste derived from the catechins (bitterness rating: "10", astringency rating: "10"). In contrast, the chocolates of Examples 17 and 18 containing arabinoxylan were found to be able to effectively mask the bitter and astringent taste derived from the catechins (bitterness rating: "8" to "6", astringency rating: "8" to "7").

[0122] [Test Example 5] Taste test of catechin-containing composition [Preparation example] Tablet compositions (solid) were prepared according to the blending amounts of raw materials shown in Table 6 to obtain the tablet compositions of Examples 19 and 20 and Comparative Example 5. The specific procedures are shown below.

[0123] <Examples 19 and 20> 0.144 g of catechin (trade name: Lunafenon T-100, manufactured by Kao Corporation, catechin content: 37.2% by mass), 0.017 g of calcium stearate (trade name: Calcium stearate, manufactured by Taihei Chemical Industry Co., Ltd.), 0.008 g of silicon dioxide (trade name: CARPLEX FPS-500, manufactured by DSL. Japan Co., Ltd.), 0.036 g or 0.27 g of arabinoxylan (arabinoxylan content: 80.0% by mass) (trade name: WHEAT ARABINOXYLAN, manufactured by Japan Biocon Co., Ltd.), and 0.695 g or 0.461 g of maltitol (trade name: Amalty MR-50, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) were weighed out, mixed well, and placed in a circular tableting die (tablet diameter: 15 mm). The powder in the die was tableted using a tableting machine at a pressure of 10 MPa to obtain a tablet composition. The content of catechins in Lunafenon T-100 may vary slightly depending on the product. Therefore, the "catechin content" (catechin content) of Lunafenon T-100 used in Example 19 and the like is slightly different from the "catechin content" of Lunafenon T-100 used in Example 1 and the like.

[0124] <Comparative Example 5> A tablet composition of Comparative Example 5 was obtained in the same manner as in Examples 19 and 20 above, except that the raw material blending amounts shown in Table 6 were used.

[0125] [Taste test] After preparation, one tablet each (N=3) of the tablet compositions of Examples 19 and 20 and Comparative Example 5 was allowed to stand at room temperature, and then the bitterness and astringency derived from the catechins were evaluated by a panel of three experts, comparing them with the bitterness and astringency of various aqueous quinine sulfate solutions and Teavigo (trade name, manufactured by Taiyo Kagaku Co., Ltd.) solutions based on the following evaluation criteria. The evaluation results (scores) of all panelists were the same. The results are shown in Table 6. In the following evaluation criteria, a larger value (score) indicates a stronger bitterness or astringency.

[0126] (Bitterness evaluation criteria) 1: Similar bitterness to or less bitter than 0.0002% aqueous solution of quinine sulfate dihydrate 2: Bitterness equivalent to that of 0.0005% aqueous solution of quinine sulfate dihydrate 3: Bitterness equivalent to that of 0.0009% aqueous solution of quinine sulfate dihydrate 4: Bitterness equivalent to that of 0.0016% aqueous solution of quinine sulfate dihydrate 5: Bitterness equivalent to that of 0.0024% aqueous solution of quinine sulfate dihydrate 6: Bitterness equivalent to that of 0.0039% aqueous solution of quinine sulfate dihydrate 7: Quinine sulfate dihydrate, bitterness equivalent to 0.0061% aqueous solution 8: Quinine sulfate dihydrate, bitterness equivalent to 0.0099% aqueous solution 9: Bitterness equivalent to that of 0.0157% aqueous solution of quinine sulfate dihydrate 10: Quinine sulfate dihydrate 0.0257% aqueous solution has a bitter taste similar to or more bitter than the original.

[0127] (Astringency evaluation criteria) 1: Same astringency as Teavigo 0.01% aqueous solution or less astringency 2: Astringency similar to that of Teavigo 0.02% aqueous solution 3: Astringency similar to that of Teavigo 0.03% aqueous solution 4: Astringency similar to that of Teavigo 0.04% aqueous solution 5: Astringency similar to that of Teavigo 0.05% aqueous solution 6: Astringency similar to that of Teavigo 0.06% aqueous solution 7: Astringency similar to that of Teavigo 0.07% aqueous solution 8: Astringency similar to that of Teavigo 0.08% aqueous solution 9: Astringency similar to that of Teavigo 0.09% aqueous solution 10: Same astringency as Teavigo 0.10% aqueous solution or more astringent

[0128] [Table 6]

[0129] The tablet composition containing catechins but not arabinoxylan (Comparative Example 5) had a strong bitter and astringent taste derived from the catechins (bitterness rating: "10", astringency rating: "10"). In contrast, it was found that the tablet compositions (Examples 19 and 20) in which arabinoxylan was further blended with catechins were able to more effectively mask the bitter and astringent taste derived from catechins (bitterness rating: "7" to "5", astringency rating: "6" to "4").

[0130] [Test Example 6] Feeding test of catechin-containing feed [Construction of experimental system] To evaluate the palatability of catechins to fish, an experimental system for feeding tests was constructed. As feed, Otohime (trade name, model number: Otohime B2, manufactured by Nisshin Marubeni Feed Co., Ltd.), Lunafenon T-100 (catechin content: 37.2% by mass) (trade name, manufactured by Kao Corporation), and gluten (trade name: Gluten, wheat-derived, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were prepared according to the raw material composition amounts shown in Table 7, and catechin-containing feeds 1 to 5 were obtained.

[0131] [Table 7]

[0132] <Evaluation of feeding rate> Eight-month-old zebrafish (strain: RW200708A, male) were used as test fish. Five zebrafish were housed in a zebrafish cage (model number: MS-80, Meito Suien Co., Ltd.) and maintained at 28°C. The diets were administered twice daily (8:00–9:00 AM and 4:00–5:00 PM) at 0.025 g / cage per feeding. The time required for the ingestion of diets 1–5 was measured from the start of feeding until the fish had completely eaten the diet. In addition, as a control experiment, the time required for the fish to completely eat diets administered only with Otohime (Lunafenon T-100, gluten-free diet) was measured. The time required for the fish to completely eat the diet was measured by visual observation. The feeding times for the five-day feeding period (10 feedings) are summarized in Figure 1. In all feeding tests, no food remained uneaten at the bottom of the cage until the next feeding started.

[0133] As shown in Figure 1, the proportion of time taken to consume the entire meal was the same when the rats were fed a diet containing no catechins (diet 1) and when they were fed Otohime. That is, of the 10 feedings, five times the entire meal was consumed within two minutes, two times the entire meal was consumed within two to three minutes, and three times the entire meal was consumed within three to five minutes. Furthermore, when the rats were fed a diet containing 1.86% by mass of catechins (diet 2), the results were similar to those of diet 1 and Otohime. In contrast, diets 3 to 5, which contained higher amounts of catechins, showed a greater proportion of meals that took a long time to be consumed. These results suggest that zebrafish take time to ingest all of the catechin-rich food (i.e., they do not actively consume food containing a large amount of catechins). Furthermore, the weights of the individual zebrafish fed each of the above-mentioned foods did not change significantly after the test.

[0134] [Preparation example] Otohime, Lunafenon T-100 (catechin content: 37.2% by mass) (trade name, manufactured by Kao Corporation), gluten (trade name: gluten, wheat-derived, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.), arabinoxylan (trade name: INSOLUBLE WHEAT ARABINOXYLAN, manufactured by Megazyme, arabinoxylan content: 87% by mass), and cellulose (trade name: cellulose powder, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were prepared in the proportions shown in Table 7 below to obtain the feeds of Example 21, Comparative Example 6, and Reference Example 5, respectively.

[0135] [Table 8]

[0136] <Evaluation of feeding rate> Eight-month-old zebrafish (strain: RW200708A, male) were used as test fish. Five zebrafish were housed in a zebrafish cage (model number: MS-80, manufactured by Meito Suien Co., Ltd.), with two cages for each diet. The diet was administered twice daily at fixed times (8:00 AM–9:00 AM and 4:00 PM–5:00 PM) at 0.025 g / cage per administration. The percentage of food ingested within 5 minutes and 10 minutes after the start of feeding for the diets of Example 21, Comparative Example 6, and Reference Example 5 was visually measured. The mean and standard deviation of the percentage of food ingested for each diet over a 5-day period (a total of 9 feedings) are shown in Figures 2 and 3. In all feeding tests, no food remained uneaten at the bottom of the cage before the next feeding. The results in Figures 2 and 3 were tested using IBM SPSS (IBM Corp., Armonk, NY). Significant differences between groups were analyzed using one-way analysis of variance followed by the Turkey HSD test. In Figures 2 and 3, "***" on the graphs indicates significant differences.

[0137] 2 and 3 show that the percentage of food consumed within 5 minutes and 10 minutes of the start of feeding was reduced when the animals were fed the feed of Comparative Example 6 containing catechins compared to the percentage of food consumed within 5 minutes and 10 minutes of the start of feeding when the animals were fed the feed of Reference Example 5. Furthermore, when the animals were fed the feed of Example 21 containing catechins and arabinoxylan at a specific ratio, the percentage of food consumed within 5 minutes and 10 minutes of the start of feeding was shown to be restored compared to when the animals were fed the feed of Comparative Example 6 containing only catechins. In other words, it was shown that, similar to humans, the bitter and astringent taste of catechins can be effectively masked by ingesting catechins in the presence of arabinoxylan.

[0138] The above results show that the bitter and astringent taste derived from catechins can be reduced to a desired level by using arabinoxylan in a specific amount depending on the purpose in combination with catechins.

Claims

1. A catechin-containing composition comprising catechins and arabinoxylan, the arabinoxylan content being 0.1 to 70% by mass, and the ratio of the arabinoxylan content to the catechins content being 0.8 to 8.0 by mass. (However, this does not include a catechin-containing composition in which all of the arabinoxylan is derived from weak flour or young barley leaves.)

2. The catechins-containing composition according to claim 1 , which is in the form of a powder, a granule, a tablet, a plate, a block, or a liquid.

3. 3. The catechins-containing composition according to claim 1, wherein the catechins-containing composition has a content of 0.1 to 70% by mass.

4. A catechin-containing food or drink comprising catechins and arabinoxylan, the arabinoxylan content being 0.1 to 6.0% by mass, and the ratio of the arabinoxylan content to the catechins content being 0.8 to 8.0 by mass. (However, this does not include catechin-containing foods and beverages in which all of the arabinoxylan is derived from soft flour or young barley leaves.)

5. The catechin-containing food or beverage according to claim 4, wherein the catechin-containing food or beverage is ice cream, pancakes, Japanese sweets with bean paste filling, soup, baked goods, cakes, cereal foods, croutons, noodles, chocolate, soft drinks, jelly-like foods, powdered molded foods, feed, or bait.

6. The catechins-containing food or drink according to claim 4 or 5, wherein the content of the catechins in the catechins-containing food or drink is 0.1 to 2.4% by mass.

7. A method for producing a catechin-containing composition, comprising: obtaining a catechin-containing composition having an arabinoxylan content of 0.1 to 70% by mass, and a ratio of the arabinoxylan content to the catechins content of 0.8 to 8.0 by mass, by allowing catechins and arabinoxylan to coexist. (However, this does not include a method for producing a catechins-containing composition, which includes obtaining a catechins-containing composition in which all of the arabinoxylan is derived from weak flour or young barley leaves.)

8. The method according to claim 7, wherein the catechins-containing composition is a powder composition, a granular composition, a tablet composition, a plate composition, a block composition, or a liquid composition.

9. A method for producing a catechin-containing food or beverage, comprising: obtaining a catechin-containing food or beverage having an arabinoxylan content of 0.1 to 6.0% by mass by causing catechins and arabinoxylan to coexist, and a mass ratio of the arabinoxylan content to the catechins content of 0.8 to 8.

0. (However, this does not include a method for producing a catechins-containing food or drink, which includes obtaining a catechins-containing food or drink in which all of the arabinoxylan is derived from soft flour or young barley leaves.)

10. The method according to claim 9, wherein the catechin-containing food or drink is ice cream, pancakes, Japanese sweets with bean paste filling, soup, baked goods, cakes, cereal foods, croutons, noodles, chocolate, soft drinks, jelly-like foods, powdered molded foods, feed, or feed.

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