Food or beverage, bitterness suppressant, and method for suppressing bitterness

Abstract

To provide: a food or beverage containing polymethoxyflavones while being capable of suppressing the bitterness of the polymethoxyflavones; a bitterness suppressant for polymethoxyflavones in a food or beverage; and a method for suppressing bitterness of polymethoxyflavones in a food or beverage.SOLUTION: A food or beverage comprises polymethoxyflavones and a polysaccharide, where the content of the polymethoxyflavones in the food or beverage is 0.0005 to 0.015% (w / w or w / v), and the content of the polysaccharide in the food or beverage is 0.1 to 3% (w / w or w / v).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to foods and beverages containing polymethoxyflavones, an agent for suppressing the bitterness of polymethoxyflavones in foods and beverages, and a method for suppressing the bitterness of polymethoxyflavones in foods and beverages. [Background technology]

[0002] Polymethoxyflavones are known to have various effects such as improving muscle diseases, and are known to be contained in extracts of plants such as black ginger (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-193906 Summary of the Invention [Problem to be solved by the invention]

[0004] As described above, polymethoxyflavones are useful materials. However, when polymethoxyflavones are used in foods and beverages, they have a bitter taste that is characteristic of polymethoxyflavones. Therefore, there is a need to develop a technology that makes the foods and beverages easier to ingest.

[0005] The present invention aims to solve the above-mentioned conventional problems and achieve the following objectives: to provide foods and beverages that contain polymethoxyflavones but can suppress the bitterness of these polymethoxyflavones, an agent for suppressing the bitterness of polymethoxyflavones in foods and beverages, and a method for suppressing the bitterness of polymethoxyflavones in foods and beverages. [Means for solving the problem]

[0006] As a result of extensive research conducted by the present inventors to solve the above problems, they have found that polysaccharides have an extremely effective effect in suppressing the bitterness of the polymethoxyflavones in foods and beverages.

[0007] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows: <1> Contains polymethoxyflavones and polysaccharides, the content of the polymethoxyflavones in the food or drink is 0.0005 to 0.015% (w / w or w / v); The content of the polysaccharide in the food or drink is 0.1 to 3% (w / w or w / v). <2> The polysaccharide is at least one selected from the group consisting of xanthan gum, guar gum, pectin, and locust bean gum. <1> The food and drink described above. <3> An agent for suppressing the bitterness of polymethoxyflavones in foods and beverages, comprising: Contains polysaccharides, The polysaccharide is used in the food or drink in an amount of 0.1 to 3% (w / w or w / v), The bitterness suppressor is characterized in that the food or drink contains 0.0005 to 0.015% (w / w or w / v) of the polymethoxyflavones. <4> The polysaccharide is at least one selected from the group consisting of xanthan gum, guar gum, pectin, and locust bean gum. <3> The bitterness suppressor is described in the above. <5> A method for suppressing the bitterness of polymethoxyflavones in foods and beverages, comprising: The polysaccharide is used in the food or drink in an amount of 0.1 to 3% (w / w or w / v), The method for suppressing bitterness is characterized in that the food or drink contains 0.0005 to 0.015% (w / w or w / v) of the polymethoxyflavones. <6> The polysaccharide is at least one selected from the group consisting of xanthan gum, guar gum, pectin, and locust bean gum. <5> 2. The method for suppressing bitterness according to claim 1. [Effects of the Invention]

[0008] According to the present invention, the above-mentioned problems of the prior art can be solved, the above-mentioned objective can be achieved, and a food or beverage that contains polymethoxyflavones but can suppress the bitterness of these polymethoxyflavones, an agent for suppressing the bitterness of polymethoxyflavones in food or beverages, and a method for suppressing the bitterness of polymethoxyflavones in food or beverages can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0009] (food and drink) The food and drink of the present invention contains at least polymethoxyflavones and polysaccharides, and may further contain other ingredients as required.

[0010] <Polymethoxyflavones> The polymethoxyflavones are compounds represented by the following structural formula (A). The polymethoxyflavones may be in the form of salts. The polymethoxyflavones may be used singly or in combination of two or more. [ka] In the structural formula (A), R1 to R6 are each either hydrogen (-H), a hydroxyl group (-OH), or a methoxy group (-OCH3), and R1 to R6 include two or more methoxy groups.

[0011] The polymethoxyflavones are known compounds, and commercially available products may be used, or products produced by known methods may be used. The polymethoxyflavones may be those contained in plant extracts.

[0012] The polymethoxyflavones can be extracted from, for example, plants. The plant is not particularly limited and can be appropriately selected depending on the purpose, but black ginger (scientific name: Kaempferia parviflora) is preferred. Examples of polymethoxyflavones that can be extracted from black ginger include 5,7,3',4'-tetramethoxyflavone, 3,5,7,3',4'-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4'-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone. Among these, 5,7-dimethoxyflavone and 3,5,7,3',4'-pentamethoxyflavone are preferred.

[0013] The method for extracting the polymethoxyflavones from black ginger is not particularly limited, and any known method can be appropriately selected, such as the method described in JP 2016-193906 A.

[0014] The content of polymethoxyflavones in the black ginger extract is not particularly limited and can be appropriately selected depending on the purpose, and can be, for example, 0.1 to 20% by mass.

[0015] The content of the polymethoxyflavones in foods and drinks is not particularly limited as long as it is 0.0005 to 0.015% (w / w or w / v), and can be appropriately selected depending on the purpose.

[0016] When two or more types of polymethoxyflavones are used as the polymethoxyflavones, the ratio of the amounts of the polymethoxyflavones used (mass ratio) is not particularly limited and can be appropriately selected depending on the purpose.

[0017] The method for measuring the content of polymethoxyflavones in foods and beverages is not particularly limited, and any known method can be appropriately selected. For example, the content can be measured by high performance liquid chromatography (HPLC) under the following conditions. -HPLC conditions- Column: Ascentis Express C18 (SUPELCO) Mobile phase: A) Water: Trifluoroacetic acid = 1000:1 B) Methanol 0-15min(40%A), 15.01-25min (100%B), 25.01-35min (40%A) Column temperature: 40℃ · Injection volume: 20μL · Flow rate: 0.6mL / min Detection conditions: UV265nm

[0018] <Polysaccharide> The polysaccharide is not particularly limited as long as it can be used in foods and beverages, and can be appropriately selected depending on the purpose. Examples of the polysaccharide include xanthan gum, guar gum, pectin, locust bean gum, tamarind seed gum, gellan gum, carrageenan, gum arabic, agar, alginic acid, alginates, karaya gum, succinoglycan, dietary fiber, starch, modified starch, dextrin, and cellulose. The polysaccharides may be used alone or in combination of two or more. Among the polysaccharides, one or more selected from the group consisting of xanthan gum, guar gum, pectin, and locust bean gum are preferred in that they can further reduce the bitterness of the polymethoxyflavones. The polysaccharides used may be commercially available products or those produced by known methods.

[0019] The content of the polysaccharide in a food or beverage is not particularly limited as long as it is 0.1 to 3% (w / w or w / v) and can be selected appropriately depending on the purpose, but 0.5 to 3% (w / w or w / v) is preferred, 1 to 3% (w / w or w / v) is more preferred, and 2 to 3% (w / w or w / v) is even more preferred.

[0020] The method for measuring the content of the polysaccharides in foods and beverages is not particularly limited, and any known method can be appropriately selected. For example, the content can be measured by high-performance liquid chromatography (enzyme-HPLC method), which is a method for analyzing dietary fiber described in the "Attachment: Analytical Methods for Nutritional Components, etc." of the Food Labeling Standards (Notice No. 139, Deputy Director-General of the Consumer Affairs Agency, dated March 30, 2015).

[0021] <Other ingredients> The other ingredients in the food and drink are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected from ingredients that can be used in food and drink depending on the purpose, and examples include amino acids, sweeteners, acidulants, flavorings, vitamins, minerals, colorants, antioxidants, emulsifiers, preservatives, extracts, quality stabilizers, dietary fiber, etc. These may be used alone or in combination of two or more. The content of other ingredients in the food or drink is not particularly limited and can be appropriately selected depending on the purpose.

[0022] <Food and beverages> The food and drink mentioned above refers to those that are unlikely to be harmful to human health and are taken orally or by administration through the digestive tract in normal social life, and are not limited to administrative classifications such as food, medicine, quasi-drug, etc. Therefore, the food and drink mentioned above broadly includes general foods taken orally, health foods (functional food and drink), health functional foods (foods for specified health uses, foods with nutrient functions, foods with functional claims), quasi-drugs, medicines, etc.

[0023] The type of food and drink is not particularly limited and can be appropriately selected depending on the purpose. Examples of the food and drink include beverages such as tea drinks, soft drinks, carbonated drinks, nutritional drinks, fruit drinks, lactic acid drinks, alcoholic drinks, coffee drinks, and coffee-containing soft drinks (including concentrated liquids and powders for adjusting these beverages); frozen desserts such as ice cream, ice sherbet, and shaved ice; noodles such as soba, udon, vermicelli, gyoza wrappers, shumai wrappers, Chinese noodles, and instant noodles; sweets such as candy, candy, gummy candy, gum, chocolate, candy tablets, snacks, biscuits, cookies, jelly, pudding, jam, cream, baked goods, and bread; and seafood such as crab, salmon, clams, tuna, sardines, shrimp, bonito, mackerel, whale, oysters, saury, squid, ark shells, scallops, abalone, sea urchin, salmon roe, and tokobushi. processed seafood and livestock foods such as kamaboko, ham, and sausage; dairy products such as processed milk and fermented milk; oils and fats and oil-based foods such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, and dressings; condiments such as sauces and dressings; soups such as curry, stew, oyakodon, porridge, rice porridge, Chinese rice bowls, katsudon, tendon, unadon, hayashi rice, oden, mabo dolph, beef bowls, meat sauce, and egg soup, and retort pouch foods such as omelet rice, gyoza, shumai, hamburger steaks, and meatballs; side dishes such as salads and pickles; health, beauty, and nutritional supplements in various forms; pharmaceuticals and quasi-drugs such as tablets, powders, granules, capsules, extracts, syrups, drinks, and lozenges; and oral fresheners used in the mouth, such as mouth fresheners and breath fresheners.

[0024] There are no particular limitations on the method for producing the food and beverage products of the present invention, and any known method for producing food and beverage products can be appropriately selected. Examples include a method in which the polymethoxyflavones, the polysaccharides, and, if necessary, the other ingredients are blended during the production process of the food and beverage product, and a method in which the polymethoxyflavones, the polysaccharides, and, if necessary, the other ingredients are added to a food and beverage product produced by a known method. The order of mixing the various components is not particularly limited and can be appropriately selected depending on the purpose. Furthermore, the production of the food or drink of the present invention may include a step of adjusting the contents of the various components.

[0025] Although the food and drink of the present invention contains the polymethoxyflavones, the bitter taste that is characteristic of these polymethoxyflavones is suppressed (sometimes referred to as mitigated), and the food and drink can be easily ingested.

[0026] (bitterness suppressant) The bitterness suppressor of the present invention contains at least a polysaccharide, and further contains other components as needed.

[0027] The bitterness suppressor of the present invention is used in foods and drinks containing the above-mentioned polymethoxyflavones in an amount of 0.0005 to 0.015% (w / w or w / v).

[0028] The bitterness suppressor of the present invention suppresses the bitterness of the polymethoxyflavones in the food and drink.

[0029] In this specification, "suppressing bitterness" refers to alleviating the bitterness that is a taste specific to polymethoxyflavones. For example, when the bitterness is alleviated compared to a food or drink that contains polymethoxyflavones but does not contain polysaccharides, it can be said that the bitterness is suppressed.

[0030] <Polysaccharide> The polysaccharides are the same as those described in the above section (foods and drinks), and preferred embodiments are also the same.

[0031] The content of the polysaccharide in the bitterness suppressor is not particularly limited and can be appropriately selected depending on the amount to be used, etc. The bitterness suppressor may consist solely of the polysaccharide.

[0032] <Other ingredients> The other components in the bitterness suppressor are not particularly limited as long as they do not impair the effects of the present invention and can be appropriately selected depending on the purpose, and examples thereof include excipients, moisture-proofing agents, preservatives, strengthening agents, thickeners, emulsifiers, antioxidants, sweeteners, acidulants, seasonings, water, components used in foods and beverages, etc. These may be used alone or in combination of two or more. The content of other components in the bitterness suppressor is not particularly limited and can be appropriately selected depending on the purpose.

[0033] <Aspect> The bitterness suppressor may be in a form in which the polysaccharide and, if necessary, the other components are contained in the same packaging material, or in a form in which each component is contained in a separate packaging material and used together at the time of use. The form of the bitterness suppressor is not particularly limited and can be selected appropriately.

[0034] <Use> The method of using the bitterness suppressor is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include a method of adding it to a produced food or drink, a method of adding it during the production process of a food or drink, etc. These methods may be used alone or in combination.

[0035] The order in which the various components of the bitterness suppressor are blended into the food or beverage is not particularly limited and can be appropriately selected depending on the purpose. In addition, the various components of the bitterness suppressor may be blended all at once or in multiple batches.

[0036] The amount of the bitterness suppressor used is not particularly limited, and can be appropriately selected taking into consideration the amounts of the polysaccharide and the other components used as needed.

[0037] The amount of the polysaccharide used is not particularly limited as long as it is used in the food or beverage in an amount of 0.1 to 3% (w / w or w / v), and can be selected appropriately depending on the type of food or beverage to be used. However, 0.5 to 3% (w / w or w / v) is preferred, 1 to 3% (w / w or w / v) is more preferred, and 2 to 3% (w / w or w / v) is even more preferred.

[0038] The bitterness suppressing agent may be used alone or in combination with other bitterness suppressing agents.

[0039] <Food and drink> The food and drink products are not particularly limited as long as they contain 0.0005 to 0.015% (w / w or w / v) of the above-mentioned polymethoxyflavones, and can be selected appropriately depending on the purpose. For example, the food and drink products may be the same as those listed in the above (Food and drink products) section.

[0040] (Bitterness suppression method) The bitterness suppression method of the present invention includes at least a using step (hereinafter, sometimes referred to as a "blending step"), and may further include other steps as necessary.

[0041] The bitterness suppression method of the present invention is used for foods and drinks containing 0.0005 to 0.015% (w / w or w / v) of the above-mentioned polymethoxyflavones.

[0042] The method for suppressing bitterness of the present invention is a method for suppressing the bitterness of the polymethoxyflavones in the food or drink.

[0043] <Usage process> The using step is a step of using the polysaccharide in the food or drink in an amount of 0.1 to 3% (w / w or w / v).

[0044] -Polysaccharide- The polysaccharides are the same as those described in the above section (foods and drinks), and preferred embodiments are also the same.

[0045] There are no particular restrictions on the method of using (adding) polysaccharides to the food or beverage, and it can be selected appropriately depending on the purpose. For example, it can be done in the same manner as described in the above section on "Use" of the bitterness suppressant of the present invention, and the amount used can also be the same.

[0046] <Food and drink> The food and drink products are not particularly limited as long as they contain 0.0005 to 0.015% (w / w or w / v) of the above-mentioned polymethoxyflavones, and can be selected appropriately depending on the purpose. For example, the food and drink products may be the same as those listed in the above (Food and drink products) section.

[0047] According to the bitterness suppressor and bitterness suppression method of the present invention, the bitterness that is a taste specific to polymethoxyflavones can be suppressed in foods and beverages containing the above-mentioned polymethoxyflavones at 0.0005 to 0.015% (w / w or w / v). [Example]

[0048] Test examples and production examples will be described below, but the present invention is not limited to these test examples and production examples.

[0049] (Test Example 1: Inhibition of the bitterness of polymethoxyflavones by xanthan gum) Black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., containing 10% by mass of black ginger-derived polymethoxyflavones, 5,7,3',4'-tetramethoxyflavone, 3,5,7,3',4'-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4'-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone) and xanthan gum (product name: Soaxan XG800, manufactured by Mitsubishi Chemical Corporation) were dissolved in water in the amounts shown in Tables 1 to 5 below to prepare a beverage.

[0050] <Evaluation> The prepared beverages were subjected to a sensory evaluation of their taste. The taste was evaluated mainly from the perspective of the bitterness characteristic of polymethoxyflavones. Specifically, the beverages were evaluated by three well-trained expert panelists according to the following criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The bitterness characteristic of polymethoxyflavones is greatly reduced. 4 points: The bitterness characteristic of polymethoxyflavones is reduced. 3 points: The bitterness characteristic of polymethoxyflavones is slightly reduced. 2 points: Has the bitter taste characteristic of polymethoxyflavones, which lingers in the aftertaste. 1 point: The bitter taste characteristic of polymethoxyflavones is strong and lingers in the aftertaste.

[0051] The results are shown in the following Tables 1 to 5. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0052] [Table 1]

[0053] [Table 2]

[0054] [Table 3]

[0055] [Table 4]

[0056] [Table 5]

[0057] (Test Example 2: Suppression of the bitterness of polymethoxyflavones by guar gum) Black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., containing 10% by mass of black ginger-derived polymethoxyflavones, 5,7,3',4'-tetramethoxyflavone, 3,5,7,3',4'-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4'-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone) and guar gum (product name: Guar Gum RG100, manufactured by Mitsubishi Chemical Corporation) were dissolved in water in the amounts shown in Tables 6 to 10 below to prepare a beverage.

[0058] <Evaluation> The prepared beverages were subjected to a sensory evaluation of taste in the same manner as in Test Example 1. The results are shown in the following Tables 6 to 10. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0059] [Table 6]

[0060] [Table 7]

[0061] [Table 8]

[0062] [Table 9]

[0063] [Table 10]

[0064] (Test Example 3: Suppression of the bitterness of polymethoxyflavones by pectin) Black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., containing 10% by mass of black ginger-derived polymethoxyflavones, 5,7,3',4'-tetramethoxyflavone, 3,5,7,3',4'-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4'-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone) and pectin (manufactured by CP Kelco) were dissolved in water in the amounts shown in Tables 11 to 15 below to prepare a beverage.

[0065] <Evaluation> The prepared beverages were subjected to a sensory evaluation of taste in the same manner as in Test Example 1. The results are shown in the following Tables 11 to 15. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0066] [Table 11]

[0067] [Table 12]

[0068] [Table 13]

[0069] [Table 14]

[0070] [Table 15]

[0071] (Test Example 4: Suppression of the bitterness of polymethoxyflavones by locust bean gum) Black ginger extract (manufactured by Maruzen Pharmaceutical Co., Ltd., containing 10% by mass of black ginger-derived polymethoxyflavones, 5,7,3',4'-tetramethoxyflavone, 3,5,7,3',4'-pentamethoxyflavone, 5,7-dimethoxyflavone, 5,7,4'-trimethoxyflavone, 3,5,7-trimethoxyflavone, and 3,5,7,4'-tetramethoxyflavone) and locust bean gum (product name: Soa Ace AW-200, manufactured by Mitsubishi Chemical Corporation) were dissolved in water in the amounts shown in Tables 16 to 20 below to prepare a beverage.

[0072] <Evaluation> The prepared beverages were subjected to a sensory evaluation of taste in the same manner as in Test Example 1. The results are shown in the following Tables 16 to 20. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0073] [Table 16]

[0074] [Table 17]

[0075] [Table 18]

[0076] [Table 19]

[0077] [Table 20]

[0078] As shown in the above test examples, it was found that the bitterness characteristic of polymethoxyflavones can be suppressed by adding 0.1 to 3% (w / v) of polysaccharides to a beverage containing polymethoxyflavones at a concentration of 0.0005 to 0.015% (w / v).

[0079] (Production Example 1: Coffee drink with milk) A milk-added coffee drink was produced in a conventional manner using raw materials having the following composition. 520g coffee bean extract 150g milk 20g sucrose Acesulfame potassium 0.25g pH adjuster (sodium bicarbonate) appropriate amount (adjust to pH 6.7) Emulsifier (sucrose fatty acid ester) 0.3g Black ginger extract 150mg (same as used in Test Example 1) Xanthan gum 700mg (Same as used in Test Example 1.)

[0080] (Production Example 2: Sugar-free coffee drink) A sugar-free coffee drink was produced in a conventional manner using raw materials having the following composition. 520g coffee bean extract pH adjuster (sodium bicarbonate) appropriate amount (adjust to pH 6.7) Emulsifier (sucrose fatty acid ester) 0.3g Black ginger extract 150mg (same as used in Test Example 1) Xanthan gum 700mg (Same as used in Test Example 1.)

[0081] (Production Example 3: Cookies) Cookies were produced by a conventional method using raw materials having the following composition. 180g plain flour 50g sugar 100g unsalted butter 50g egg wash Black ginger extract 60mg (same as used in Test Example 1) Guar gum 1500mg (Same as used in Test Example 2.)

[0082] (Production Example 4: Pudding) A pudding was produced by a conventional method using raw materials having the following composition. 5g gelatin · 35g water 170g milk 50g egg wash Black ginger extract 150mg (same as used in Test Example 1) Pectin 1600mg (Same as used in Test Example 3.)

[0083] (Production Example 5: Gummy candy) 330 parts by mass of palatinose, 140 parts by mass of sorbitol, and 270 parts by mass of water were mixed and heated. A solution of 80 parts by mass of gelatin, 0.5 parts by mass of black ginger extract (same as used in Test Example 1), and 10 parts by mass of locust bean gum (same as used in Test Example 4) dissolved in 150 parts by mass of water was added, and 8 parts by mass of a 50% by mass aqueous phosphoric acid solution was added. The mixture was poured into a mold and cooled to produce a gummy candy.

[0084] The bitterness characteristic of polymethoxyflavones was also suppressed in the foods and beverages produced in Production Examples 1 to 5, confirming that the present invention can suppress the bitterness characteristic of polymethoxyflavones in various foods and beverages.

Claims

1. Contains polymethoxyflavones and polysaccharides, the content of the polymethoxyflavones in the food or drink is 0.0005 to 0.015% (w / w or w / v); The content of the polysaccharide in the food or drink is 0.1 to 3% (w / w or w / v).

2. 2. The food or beverage according to claim 1, wherein the polysaccharide is one or more selected from the group consisting of xanthan gum, guar gum, pectin, and locust bean gum.

3. An agent for suppressing the bitterness of polymethoxyflavones in foods and beverages, comprising: Contains polysaccharides, The polysaccharide is used in the food or drink in an amount of 0.1 to 3% (w / w or w / v), The bitterness suppressor is characterized in that the food or drink contains 0.0005 to 0.015% (w / w or w / v) of the polymethoxyflavones.

4. 4. The bitterness suppressor according to claim 3, wherein the polysaccharide is one or more selected from the group consisting of xanthan gum, guar gum, pectin, and locust bean gum.

5. A method for suppressing the bitterness of polymethoxyflavones in foods and beverages, comprising: The polysaccharide is used in the food or drink in an amount of 0.1 to 3% (w / w or w / v), A method for suppressing bitterness, characterized in that the food or drink contains 0.0005 to 0.015% (w / w or w / v) of the polymethoxyflavones.

6. 6. The method for suppressing bitterness according to claim 5, wherein the polysaccharide is at least one selected from the group consisting of xanthan gum, guar gum, pectin, and locust bean gum.

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