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

Abstract

To provide: a food or beverage that contains a compound represented by structural formula (1) but can suppress the sourness of the compound; a sourness suppressant for the compound represented by structural formula (1) in a food or beverage; and a method for suppressing the sourness of the compound represented by structural formula (1) in a food or beverage.SOLUTION: A food or beverage contains a compound represented by structural formula (1), and a protein, where the content of the compound represented by structural formula (1) in the food or beverage is 0.001-0.05% (w / w or w / v), and the content of the protein in the food or beverage is 0.08-30% (w / w or w / v).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food or drink containing a compound represented by structural formula (1), an agent for suppressing the sourness of a compound represented by structural formula (1) in a food or drink, and a method for suppressing the sourness of a compound represented by structural formula (1) in a food or drink. [Background technology]

[0002] The name of the compound represented by the following structural formula (1) is 3-(4-hydroxy-3-methoxyphenyl)propionic acid. It is known that the compound represented by the following structural formula (1) can be detected when a certain type of lactic acid bacteria is cultured in a medium containing specific components (see, for example, Patent Document 1). [ka]

[0003] The compound represented by the structural formula (1) is an active ingredient of a dipeptidyl peptidase IV activity inhibitor, etc., and is a very useful ingredient known to be able to be incorporated into foods and beverages for inhibiting dipeptidyl peptidase IV activity (see, for example, Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-003929 [Patent Document 2] Japanese Patent Publication No. 2020-055887 Summary of the Invention [Problem to be solved by the invention]

[0005] As described above, the compound represented by the structural formula (1) is a useful material. However, when the compound represented by the structural formula (1) is used in foods and beverages, the sour taste specific to the compound represented by the structural formula (1) is felt, and therefore, there is a need to develop a technology that makes the foods and beverages easier to ingest.

[0006] The present invention aims to solve the above-mentioned conventional problems and achieve the following objectives: to provide a food or beverage that contains a compound represented by structural formula (1) but can suppress the sourness of the compound, an agent for suppressing the sourness of the compound represented by structural formula (1) in a food or beverage, and a method for suppressing the sourness of the compound represented by structural formula (1) in a food or beverage. [Means for solving the problem]

[0007] As a result of extensive research conducted by the present inventors to solve the above problems, it was found that proteins have an extremely effective effect in suppressing the sourness of the compound represented by the structural formula (1) in foods and beverages.

[0008] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows: <1> The compound includes a compound represented by the following structural formula (1) and a protein, The content of the compound represented by the following structural formula (1) in the food or drink is 0.001 to 0.05% (w / w or w / v), The content of the protein in the food or drink is 0.08 to 30% (w / w or w / v). [ka] <2> The protein is one or more selected from the group consisting of whey protein, soy protein, pea protein, casein protein, and collagen. <1> The food and drink described above. <3> An acidity suppressant in a food or drink, the acidity suppressant being a compound represented by the following structural formula (1): Contains protein, The protein is used in the food or drink in an amount of 0.08 to 30% (w / w or w / v), The food or drink is characterized in that it contains 0.001 to 0.05% (w / w or w / v) of a compound represented by the following structural formula (1). [ka] <4> The protein is one or more selected from the group consisting of whey protein, soy protein, pea protein, casein protein, and collagen. <3> The acidity suppressant is described in <5> A method for suppressing the sourness of a compound represented by the following structural formula (1) in a food or beverage, comprising: The food or drink contains a protein in an amount of 0.08 to 30% (w / w or w / v), The method for suppressing sourness is characterized in that the food or drink contains 0.001 to 0.05% (w / w or w / v) of a compound represented by the following structural formula (1): [ka] <6> The protein is one or more selected from the group consisting of whey protein, soy protein, pea protein, casein protein, and collagen. <5> 2. The method for suppressing sourness according to claim 1. [Effects of the Invention]

[0009] According to the present invention, the above-mentioned problems in the prior art can be solved, the above-mentioned objects can be achieved, and it is possible to provide foods and beverages that contain a compound represented by structural formula (1) but can suppress the sourness of this compound, an agent for suppressing the sourness of the compound represented by structural formula (1) in foods and beverages, and a method for suppressing the sourness of the compound represented by structural formula (1) in foods and beverages. DETAILED DESCRIPTION OF THE INVENTION

[0010] (food and drink) The food and drink of the present invention contains at least the compound represented by structural formula (1) and a protein, and may further contain other ingredients as needed.

[0011] <Compound represented by structural formula (1)> The name of the compound represented by the following structural formula (1) is 3-(4-hydroxy-3-methoxyphenyl)propionic acid (hereinafter sometimes referred to as "HMPA"). [ka]

[0012] The compound represented by the structural formula (1) is a known compound, and a commercially available product may be used, or one produced by a known method may be used.

[0013] The content of the compound represented by the structural formula (1) in foods and beverages is not particularly limited as long as it is 0.001 to 0.05% (w / w or w / v), and can be appropriately selected depending on the purpose.

[0014] The method for measuring the content of the compound represented by the structural formula (1) 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: COSMOSIL 3PBr Packed Column (Nacalai Tesque, Inc.) Guard column: COSMOSIL 3PBr Guard Cartridge (Nacalai Tesque, Inc.) COSMOSIL Guard Cartridge Holder (manufactured by Nacalai Tesque, Inc.) COSMOSIL Column Connecting Tube (manufactured by Nacalai Tesques, Inc.) Mobile phase: A) Methanol:water:formic acid = 500:500:1 B) Methanol Standard solution analysis) 0-10min (100%A) When analyzing sample solution: 0-10 min (100% A), 10.01-24min (100%B), 24.01-38min(100%A) Column temperature: 40℃ · Injection volume: 10μL · Flow rate: 1.0mL / min Detection conditions: UV280nm

[0015] <Protein> The protein is not particularly limited as long as it can be used in foods and beverages, and can be appropriately selected depending on the purpose. For example, animal-derived proteins include whey protein, casein protein, milk protein, egg protein, beef protein, collagen, etc. Furthermore, for example, plant-derived proteins include soy protein, pea protein, rice protein, almond protein, hemp protein, etc. The collagen may be raw collagen, gelatin, or collagen peptide, with collagen peptide being preferred. The above proteins may be used alone or in combination of two or more. Among the above proteins, one or more selected from the group consisting of whey protein, soy protein, pea protein, casein protein, and collagen are preferred in that they can further suppress the sourness of the compound represented by structural formula (1). The protein to be used may be a commercially available product, or may be produced by a known method.

[0016] The content of the protein in food and beverage products is not particularly limited as long as it is 0.08 to 30% (w / w or w / v) and can be selected appropriately depending on the purpose, but 0.8 to 28% (w / w or w / v) is preferred, and 8 to 27.3% (w / w or w / v) is more preferred.

[0017] The method for measuring the protein content in foods and beverages is not particularly limited, and any known method can be appropriately selected. For example, the protein content can be measured by the combustion method, which is a protein analysis method described in "Attachment: Analytical Methods for Nutritional Components, etc." of the Food Labeling Standards (Notice No. 139, dated March 30, 2015, Deputy Director-General of the Consumer Affairs Agency).

[0018] <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.

[0019] <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.

[0020] 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 sea bream. 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.

[0021] The method for producing the food or beverage of the present invention is not particularly limited, and any known method for producing a food or beverage can be appropriately selected. Examples include a method for producing the food or beverage by blending the compound represented by structural formula (1), the protein, and, if necessary, the other components during the production process of the food or beverage, and a method for producing the food or beverage by adding the compound represented by structural formula (1), the protein, and, if necessary, the other components to a food or beverage 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.

[0022] The food and drink of the present invention contains the compound represented by the structural formula (1), but the sour taste that is characteristic of this compound is suppressed (sometimes referred to as mitigated), making it easy to ingest.

[0023] (acidity reducer) The sourness suppressing agent of the present invention contains at least a protein, and may further contain other components as required.

[0024] The sourness suppressant of the present invention is used in foods and beverages containing 0.001 to 0.05% (w / w or w / v) of the compound represented by the above structural formula (1).

[0025] The sourness suppressant of the present invention suppresses the sourness of the compound represented by the above structural formula (1) in the food or drink.

[0026] In this specification, suppression of sourness refers to alleviating the sourness that is a taste specific to the compound represented by the structural formula (1). For example, when the sourness is alleviated compared to a food or drink that contains the compound represented by the structural formula (1) but does not contain protein, it can be said that the sourness is suppressed.

[0027] <Protein> The protein is the same as the protein described in the above section (foods and drinks), and the preferred embodiments are also the same.

[0028] The content of the protein in the sourness suppressant is not particularly limited and can be appropriately selected depending on the amount to be used, etc. The sourness suppressant may consist solely of the protein.

[0029] <Other ingredients> The other components in the acidity suppressant 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 acidity suppressing agent is not particularly limited and can be appropriately selected depending on the purpose.

[0030] <Aspect> The acidity suppressant may be in a form in which the protein and, if necessary, the other components are contained in the same packaging material, or in a form in which the components are contained in separate packaging materials and used together at the time of use. The form of the acidity suppressant is not particularly limited and can be selected appropriately.

[0031] <Use> The method of using the acidity suppressant 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.

[0032] The order in which the various components of the acidity suppressant are blended into the food or drink is not particularly limited and can be appropriately selected depending on the purpose. In addition, the various components of the acidity suppressant may be blended all at once or may be blended in several batches.

[0033] The amount of the acidity suppressant used is not particularly limited and can be appropriately selected taking into consideration the amounts of the protein and the other components used as needed.

[0034] The amount of the protein used is not particularly limited as long as it is used in an amount of 0.08 to 30% (w / w or w / v) in the food or beverage, and can be selected appropriately depending on the type of food or beverage to be used, but 0.8 to 28% (w / w or w / v) is preferred, and 8 to 27.3% (w / w or w / v) is more preferred.

[0035] The acidity reducing agent may be used alone or in combination with other acidity reducing agents.

[0036] <Food and beverages> The food and drink products are not particularly limited as long as they contain 0.001 to 0.05% (w / w or w / v) of the compound represented by the structural formula (1) above, and can be appropriately selected depending on the purpose. Examples include those similar to those described in the above section (Food and drink products).

[0037] (Acidity suppression method) The method for suppressing sourness 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.

[0038] The method for suppressing sourness of the present invention is used for foods and drinks containing 0.001 to 0.05% (w / w or w / v) of the compound represented by the above structural formula (1).

[0039] The sourness suppression method of the present invention is a method for suppressing the sourness of the compound represented by the above structural formula (1) in the food or drink.

[0040] <Usage process> The using step is a step of using the protein in the food or drink in an amount of 0.08 to 30% (w / w or w / v).

[0041] -protein- The protein is the same as the protein described in the above section (foods and drinks), and the preferred embodiments are also the same.

[0042] The method of using (adding) protein to the food or beverage is not particularly limited and can be selected appropriately depending on the purpose. For example, it can be carried out in the same manner as described in the above-mentioned section on "Use" of the acidity suppressant of the present invention, and the amount used can also be the same.

[0043] <Food and beverages> The food and drink products are not particularly limited as long as they contain 0.001 to 0.05% (w / w or w / v) of the compound represented by the structural formula (1) above, and can be appropriately selected depending on the purpose. Examples include those similar to those described in the above section (Food and drink products).

[0044] According to the sourness suppressant and sourness suppression method of the present invention, the sourness, which is a taste specific to the compound represented by structural formula (1), can be suppressed in a food or beverage containing 0.001 to 0.05% (w / w or w / v) of the compound represented by structural formula (1). [Example]

[0045] Test examples and production examples will be described below, but the present invention is not limited to these test examples and production examples.

[0046] (Test Example 1: Suppression of sourness of the compound represented by structural formula (1) by whey protein) The compound represented by the above structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) and whey protein (protein content 90.0% by mass, product name: PROVON 190, manufactured by Glanbia) were dissolved in water in the amounts shown in Tables 1 to 5 below to prepare beverages.

[0047] <Evaluation> The prepared beverages were subjected to a sensory evaluation of their taste. The taste was evaluated primarily from the perspective of the sourness characteristic of the compound represented by structural formula (1). Specifically, the taste was evaluated by three well-trained expert panelists according to the following evaluation criteria. The evaluation temperature was room temperature. -Evaluation criteria- 5 points: The sourness characteristic of the compound represented by structural formula (1) is greatly reduced. 4 points: The sourness characteristic of the compound represented by structural formula (1) is reduced. 3 points: The sourness characteristic of the compound represented by structural formula (1) is slightly reduced. 2 points: The compound represented by structural formula (1) has a sour taste that lingers in the aftertaste. 1 point: The compound represented by structural formula (1) has a strong sour taste that lingers in the aftertaste.

[0048] 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.

[0049] [Table 1]

[0050] [Table 2]

[0051] [Table 3]

[0052] [Table 4]

[0053] [Table 5]

[0054] (Test Example 2: Suppression of sourness of the compound represented by structural formula (1) by soy protein) The compound represented by the above structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) and soy protein (protein content 89.0% by mass, product name: Prolina 250, manufactured by Fuji Oil Co., Ltd.) were dissolved in water in the amounts shown in Tables 6 to 10 below to prepare beverages.

[0055] <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.

[0056] [Table 6]

[0057] [Table 7]

[0058] [Table 8]

[0059] [Table 9]

[0060] [Table 10]

[0061] (Test Example 3: Suppression of sourness of the compound represented by structural formula (1) by pea protein) The compound represented by the above structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) and pea protein (protein content of 80% by mass or more, product name: Harvest Pro Protein 85, manufactured by Glanbia) were dissolved in water in the amounts shown in Tables 11 to 15 below to prepare beverages. The amounts of pea protein in Tables 11 to 15 are listed assuming that the protein content in the product is 80% by mass.

[0062] <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.

[0063] [Table 11]

[0064] [Table 12]

[0065] [Table 13]

[0066] [Table 14]

[0067] [Table 15]

[0068] (Test Example 4: Suppression of sourness of the compound represented by structural formula (1) by casein protein) The compound represented by the above structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) and casein protein (protein content 91% by mass, product name: Tatua100, manufactured by Tatua Pharmaceuticals) were dissolved in water in the amounts shown in Tables 16 to 20 below to prepare beverages.

[0069] <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.

[0070] [Table 16]

[0071] [Table 17]

[0072] [Table 18]

[0073] [Table 19]

[0074] [Table 20]

[0075] (Test Example 5: Suppression of sourness of the compound represented by structural formula (1) by collagen) The compound represented by the above structural formula (1) (manufactured by Tokyo Chemical Industry Co., Ltd.) and collagen peptide (collagen protein content 90% by mass, product name: Nippi Peptide PS-1, manufactured by Nippi Corporation) were dissolved in water in the amounts shown in Tables 21 to 25 below to prepare beverages.

[0076] <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 21 to 25. The evaluation scores are the average scores of the evaluations by three expert panelists.

[0077] [Table 21]

[0078] [Table 22]

[0079] [Table 23]

[0080] [Table 24]

[0081] [Table 25]

[0082] As shown in the above test examples, it was found that the sourness characteristic of the compound represented by structural formula (1) can be suppressed by adding a predetermined amount of protein to a beverage containing the compound represented by structural formula (1) at a concentration of 0.001 to 0.05% (w / v).

[0083] (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 46 mg of the compound represented by structural formula (1) 10g whey protein (Same as that used in Test Example 1. Amount as whey protein)

[0084] (Production Example 2: Cookies) Cookies were produced by a conventional method using raw materials having the following composition. 100g plain flour 50g sugar 100g unsalted butter 50g egg wash 0.2g of the compound represented by structural formula (1) 80g soy protein (Same as used in Test Example 2. Amount as soy protein)

[0085] (Production Example 3: 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 46 mg of the compound represented by structural formula (1) 10g pea protein (Same as used in Test Example 3. Amount as pea protein)

[0086] (Production Example 4: Black coffee) Black coffee was produced in a conventional manner using raw materials having the following composition. 520g coffee bean extract 46 mg of the compound represented by structural formula (1) 1g casein protein (Same as used in Test Example 4. Amount as casein protein)

[0087] (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 the compound represented by structural formula (1), and 50 parts by mass (amount as collagen protein) of collagen (the same as that used in Test Example 5) 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.

[0088] The sourness specific to the compound represented by structural formula (1) was also suppressed in the foods and beverages produced in Production Examples 1 to 5, confirming that the present invention can suppress the sourness specific to the compound represented by structural formula (1) in various foods and beverages.

Claims

1. The present invention comprises a compound represented by the following structural formula (1) and a protein, The content of the compound represented by the following structural formula (1) in the food or drink is 0.001 to 0.05% (w / w or w / v), The content of the protein in the food or drink is 0.08 to 30% (w / w or w / v). 【Chemistry 1】

2. 2. The food or beverage according to claim 1, wherein the protein is one or more selected from the group consisting of whey protein, soy protein, pea protein, casein protein, and collagen.

3. An acidity suppressant for foods and beverages, the acidity suppressant being a compound represented by the following structural formula (1): Contains protein, The protein is used in the food or drink in an amount of 0.08 to 30% (w / w or w / v), The acidity suppressant is characterized in that the food or drink contains 0.001 to 0.05% (w / w or w / v) of a compound represented by the following structural formula (1): 【Chemistry 2】

4. 4. The acidity suppressant according to claim 3, wherein the protein is at least one selected from the group consisting of whey protein, soy protein, pea protein, casein protein, and collagen.

5. A method for suppressing the sourness of a compound represented by the following structural formula (1) in a food or beverage, comprising: The food or drink contains a protein in an amount of 0.08 to 30% (w / w or w / v), The method for suppressing sourness, wherein the food or drink contains 0.001 to 0.05% (w / w or w / v) of a compound represented by the following structural formula (1): 【Transformation 3】

6. 6. The method for suppressing sourness according to claim 5, wherein the protein is at least one selected from the group consisting of whey protein, soy protein, pea protein, casein protein, and collagen.

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