Adsorbent for removing unpleasant taste and odor components from food and beverages.

Abstract

This invention provides a method for suppressing unpleasant tastes and odors that can be widely applied to a variety of food and beverages, including coffee, tea, wine, fruit juices, and amino acid-containing beverages. [Solution] By bringing hydroxyapatite into contact with food and beverages, unpleasant tastes and odors in the food and beverages can be suppressed.

Description

Technical Field

[0001] The present invention belongs to the technical field of food and beverage products with improved flavors, more specifically, methods for manufacturing food and beverage products with suppressed unpleasant odors.

Background Art

[0002] Coffee, black tea, and green tea have all been beloved as the three major favorite beverages since ancient times and are still widely enjoyed by many people today. In addition, cereal teas made from brown rice and various grains are also popular among many people. Furthermore, beverages containing wine and fruit juices are widely accepted by consumers as one of the highly palatable beverages. On the other hand, in recent years, due to the increasing emphasis on health, green juice beverages, olive leaf extracts containing phenolic compounds as antioxidants, ginger-containing beverages containing ginger extract and ginger juice, and sports beverages containing amino acids and amino acid metabolites are also widely loved. And in order to enjoy these, research and development are actively carried out to bring out their respective preferred scents, flavors, and richness, and to suppress excessive astringency and bitterness.

[0003] The following methods are known as techniques for suppressing the generation of astringency and bitterness components. Patent Document 1 discloses a method for extracting tea by supplying water in which dissolved oxygen is removed and maintained at a certain temperature in a tank having a specific structure, and performing cooling for a certain period of time and removing precipitates, etc., and has excellent umami and good aroma and less astringency and turbidity. Patent Document 2 discloses a method for suppressing bitterness and odor by fermenting a fermented health tea raw material such as turmeric and microorganisms such as lactic acid bacteria using deep seawater as a medium. Patent Document 3 discloses a method for manufacturing a coffee beverage without astringency and with a good aftertaste by roasting coffee beans, adding powders of sodium ascorbate and / or sodium erythorbate within a certain time, grinding the coffee beans, and extracting them with hot water at 50 to 75°C within a certain time.

[0004] The following methods are known as techniques to mask astringency and bitterness with umami and sweetness components. Patent Document 4 discloses a method for suppressing the bitterness and astringency of tea by setting the content of theanine, one of the representative components found in tea, to a predetermined amount or more. Patent Document 5 discloses a method for producing tea that suppresses the bitterness and / or astringency of catechins and does not impair flavors such as umami by using 3-4 sugars having a branched structure. Patent Document 6 discloses a method for suppressing the bitterness of caffeine while also suppressing the bitterness derived from niacin and roasting aroma from very dark roasted beans by adding a cocoa-derived extract to a caffeine-containing coffee beverage. Patent Document 7 discloses a method for producing an olive leaf extract that contains a high concentration of polyphenols while masking astringency and bitterness, by extracting olive leaf extract using citric acid and adding sodium bicarbonate and / or amino acids thereto. Patent Document 8 discloses a method for producing a beverage that significantly reduces spiciness and bitterness and improves flavor by adding basic amino acids to a ginger-containing beverage containing ginger extract or ginger juice. Patent Document 9 discloses a method for suppressing the bitterness or astringency of tea beverages by setting the glucose units, soluble solids content, and polyphenol content in the beverage to a predetermined relationship. Patent document 10 discloses a method for suppressing bitterness without impairing the original flavor of food or pharmaceuticals by using 2,4-heptadienal.

[0005] The following methods are known as techniques for removing astringent or bitter components from beverages. Patent Document 11 discloses a method for producing a coffee beverage with a rich aroma, flavor, and body, which is unique to coffee, by selectively removing only bitter and astringent components such as caffeine from a low-temperature extracted coffee extract obtained by extracting coffee beans at a relatively low temperature, and then treating the extract with an adsorbent such as an adsorbent resin such as polyvinylpolypyrrolidone (PVPP) or activated clay. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Patent No. 3452805 [Patent Document 2] Patent No. 3530510 [Patent Document 3] Patent No. 3652478 [Patent Document 4] Patent No. 3246896 [Patent Document 5] Patent No. 4667101 [Patent Document 6] Patent No. 5357312 [Patent Document 7] Patent No. 5540350 [Patent Document 8] Patent No. 5921143 [Patent Document 9] Patent No. 7109154 [Patent Document 10] Patent No. 7138412 [Patent Document 11] Patent No. 3691453 [Overview of the project] [Problems that the invention aims to solve]

[0007] While technologies that suppress the generation of astringent and bitter components are excellent in that they prevent the generation of these components themselves, they require optimization of the process for each beverage, posing challenges in terms of versatility and ease of use. On the other hand, while technologies that mask astringency and bitterness with umami and sweetness components are advantageous in that they can be achieved simply by adding masking components to beverages, they have limitations in terms of versatility because it is necessary to discover the appropriate masking component for each type of astringency or bitterness. Furthermore, while technologies that use PVPP or similar methods to remove astringent or bitter components from beverages are superior to the aforementioned masking technologies in that they remove the astringent or bitter components themselves, thereby obtaining the beverage's original, pure flavor and aroma, they have the drawback of not being usable in cases where the active ingredients in the beverage exhibit astringency or bitterness, such as amino acid beverages or ginger-containing beverages. To solve the above problems, the inventors diligently investigated a method for suppressing astringency and bitterness that can be used in a wide variety of food and beverages, such as coffee, tea, wine, fruit juices, and amino acid-containing beverages, and found that astringency and bitterness can be suppressed by bringing hydroxyapatite into contact with the food and beverage. Furthermore, surprisingly, the inventors have discovered that by bringing hydroxyapatite into contact with food and beverages, it is possible to suppress not only the astringency and bitterness of beverages, but also various unpleasant tastes and odors of food and beverages, particularly astringency, bitterness, sourness, astringency, and odor (hereinafter sometimes abbreviated as "astringency or bitterness," "astringency and bitterness," "astringency or bitterness, etc.," or "astringency and bitterness, etc."). [Means for solving the problem]

[0008] The present invention has the following configuration. [Aspect 1] A hydroxyapatite-containing adsorbent for removing unpleasant taste and odor components from food and beverages. [Aspect 2] A food and beverage additive containing hydroxyapatite for suppressing unpleasant tastes and odors. [Aspect 3] Food and beverages containing 0.05-5% (w / v) hydroxyapatite. [Aspect 4] A method for producing food and beverages, comprising a step of contacting with 0.05-5% (w / v) hydroxyapatite. [Aspect 5] A method for suppressing the unpleasant taste and odor of food and drink products, which includes a step of contacting with 0.05 to 5% (w / v) of hydroxyapatite. [Aspect 6] The adsorbent for unpleasant taste and odor components of food and drink products according to Aspect 1, the agent for suppressing unpleasant taste and odor of food and drink products according to Aspect 2, or the method for suppressing unpleasant taste and odor of food and drink products according to Aspect 5, wherein the unpleasant taste and odor is astringency, bitterness, sourness, fishiness, or odor. [Advantages of the Invention]

[0009] By using the adsorbent for unpleasant taste and odor components of food and drink products containing the hydroxyapatite of the present invention, the unpleasant taste and odor of food and drink products can be suppressed, and food and drink products with suppressed unpleasant taste and odor can be obtained. [Brief Description of the Drawings]

[0010] [Figure 1] Analysis results of white wine added with hydroxyapatite by a taste sensor. The vertical axis indicates Vr’-Vr. [Modes for Carrying Out the Invention]

[0011] [Definition] Hydroxyapatite: When referring to "hydroxyapatite" in this specification, in one aspect, it means a substance represented by the chemical formula Ca 10 (PO4)6(OH)2, and in another aspect, it means hydroxyapatite in which a part of Ca constituting the hydroxyapatite is substituted with Mg, and is represented by the chemical formula (Ca:Mg) 10 (PO4)6(OH)2 ((Ca:Mg) 10 means that the total number of elements of Ca and Mg is 10, Ca is 9 to 7, and Mg is 1 to 3). The crystal structure of hydroxyapatite belongs to the hexagonal system, and in the crystal structure, in one aspect, it has a Ca site, a phosphate site, and a hydroxyl group, and the ions appearing on the surface differ depending on the plane.

[0012] Hydroxyapatite can be derived from minerals or from biological sources. In one embodiment, hydroxyapatite made from biological materials can contain an appropriate amount of magnesium. By being made from biological materials, hydroxyapatite can be made safe for human use as a calcium supplement, for oral administration, or as food. Examples of biological materials include eggshells, seashells, and coral. Among these, eggshells have a higher magnesium content than other biological materials, so in one embodiment, the biological material is eggshell.

[0013] The magnesium (Mg) content of hydroxyapatite is in the range of approximately 100 to 20,000 ppm by mass. While there is no particular upper limit to the Mg content, approximately 20,000 ppm by mass is sufficient from the standpoint of biocompatibility. A Mg content of 500 to 6,000 ppm by mass is more preferable.

[0014] In another embodiment, hydroxyapatite further contains at least one mineral selected from Na, K, and Si. Na (sodium) is a mineral involved in bone metabolism and reabsorption processes and cell adhesion; K (potassium) is a mineral involved in many functions in biochemical reactions; and Si (silicon) acts on metabolic mechanisms involved in bone formation and is a mineral involved in the expression of osteocytes and engagement cells. Therefore, hydroxyapatite containing at least one of these minerals has improved biocompatibility. Hydroxyapatite made from biological materials contains Mg and at least one mineral selected from Na, K, and Si. The Na, K, and Si content of hydroxyapatite is not particularly limited, but for example, Na is about 100 to 5000 ppm by mass, K is about 10 to 100 ppm by mass, and Si is about 10 to 100 ppm by mass. By producing hydroxyapatite using bio-derived materials containing Na, K, and Si, at least one mineral selected from Na, K, and Si can be incorporated into the hydroxyapatite.

[0015] In one embodiment, hydroxyapatite is crystalline, but in another embodiment, it includes microcrystalline hydroxyapatite. Microcrystalline hydroxyapatite means either consisting only of minutely crystallized hydroxyapatite, or a mixture of minutely crystallized hydroxyapatite and low-crystallinity hydroxyapatite, which has a low degree of crystallization due to distorted crystal shape or crystal defects. In other words, "microcrystalline hydroxyapatite" is not limited to the embodiment consisting only of minutely crystallized hydroxyapatite, but also includes the embodiment in which low-crystallinity hydroxyapatite is mixed with minutely crystallized hydroxyapatite. Furthermore, low-crystallinity hydroxyapatite may be present in the hydroxyapatite in a proportion of about 0.1 to 50% by mass.

[0016] Hydroxyapatite containing magnesium and microcrystalline molecules exhibits flexible reactions to other substances because the molecules are merely aggregated rather than tightly bound together. Furthermore, it has greater adsorption capacity compared to crystalline forms. In addition, its fine particles give it a smooth texture that is non-irritating to the skin.

[0017] Microcrystalline hydroxyapatite, that is, hydroxyapatite consisting only of minutely crystallized particles, or a mixture of minutely crystallized hydroxyapatite and low-crystallinity hydroxyapatite, can be identified by X-ray structural analysis. Specifically, in X-ray structural analysis, hydroxyapatite with a crystallite size of 10-200 Å at the peak appearing when 2θ is 31.500-32.500° can be said to consist solely of minute crystallized hydroxyapatite, or to be a mixture of minute crystallized hydroxyapatite and low-crystallinity hydroxyapatite. Crystallite size refers to the size of the crystal grains and is a numerical value that indicates crystallinity. A larger crystallite size value means that the substance being measured has higher crystallinity. Conversely, a smaller crystallite size value means that the hydroxyapatite is poorly crystalline or has only fine crystallization. Crystallite size can be measured, for example, using an X-ray analyzer manufactured by Rigaku Corporation, model number: RINT2200V / PC. Preferably, the crystallite size of the peak appearing at 2θ 31.500 to 32.500° is 30 to 150 Å, more preferably 50 to 120 Å.

[0018] In X-ray structural analysis, hydroxyapatite with a crystallite size within the range of 2θ (31.500-32.500°) exhibits a complex surface and a surface potential. This results in high adsorption capacity, making it suitable for use in filters and other applications, as it effectively adsorbs molecules, ions, proteins, lipids, and pollen. Furthermore, it adsorbs pigments, making it effective for teeth whitening. Hydroxyapatite with a crystallite size within this range also has fine particles, a smooth texture, and is less irritating to the touch.

[0019] There are two methods for producing hydroxyapatite: wet methods and dry methods. An example of a wet method is to react calcium hydroxide and phosphoric acid in an aqueous solution, while an example of a dry method is to react calcium carbonate and calcium phosphate in air or a water vapor atmosphere at a high temperature. The method for producing hydroxyapatite is not particularly limited, but for example, a hydroxyapatite slurry can be obtained by adding an aqueous or alcoholic solution of phosphoric acid to an aqueous or alcoholic suspension of calcium oxide obtained by calcining a biological material, or by adding an aqueous or alcoholic suspension of calcium oxide to an aqueous or alcoholic solution of phosphoric acid. Hydroxyapatite particles can then be obtained by coating or printing this hydroxyapatite slurry onto a substrate and evaporating it, or by evaporating the slurry as is. In this case, by using a biological material as the raw material for the calcium oxide in the calcium oxide suspension, hydroxyapatite containing Mg can be easily produced.

[0020] There is no need to adjust the pH when preparing the hydroxyapatite slurry. Furthermore, it is preferable that the ratio of the total amount of calcium oxide in the calcium oxide suspension to the total amount of phosphoric acid in the phosphoric acid solution be such that, for example, the molar ratio of calcium ions to phosphate ions is 10:6. Of course, it is possible to change the above ratio depending on the reaction conditions, etc. This molar ratio can be adjusted by adjusting the concentration and amount of the additive solution and the solution to be added.

[0021] The temperature conditions when adding the additive solution to the solution being added are preferably in the range of 5 to 90°C, more preferably in the range of 15 to 60°C, and even more preferably in the range of 20 to 40°C. By setting the temperatures of the additive solution and the solution being added within this range, the crystallization of hydroxyapatite is suppressed and the reaction to obtain hydroxyapatite proceeds smoothly. It is also possible to add the additive solution while stirring the solution being added.

[0022] When evaporating the hydroxyapatite slurry, there is no need to heat it; it can be evaporated by natural drying at ambient temperature. However, to achieve good production efficiency and promote the reduction of fine crystallized apatite, the substrate or slurry may be heated when evaporating the solvent and / or after evaporation. The heating temperature when heating the substrate is preferably 40 to 300°C, more preferably 40 to 180°C, and even more preferably 80 to 150°C. By setting the heating temperature within the above range, low-crystalline hydroxyapatite particles of appropriate particle size can be generated on the substrate surface, and the shedding of low-crystalline hydroxyapatite particles from the substrate surface can be suppressed. There is no particular limit to the heating time; it should be continued until low-crystalline hydroxyapatite particles are generated on the substrate surface. However, if the substrate is excessively heated after coating or printing, there is a risk that the low-crystalline hydroxyapatite will change into crystalline hydroxyapatite. Low-crystalline hydroxyapatite has superior adsorption properties for pollen, heavy metals, etc., compared to crystalline hydroxyapatite. Therefore, as a guideline for heating conditions, for example, when heating at a temperature of 100°C or higher, it is preferable to set the heating time to 1 to 720 minutes to suppress the transformation of low-crystalline hydroxyapatite into crystalline hydroxyapatite.

[0023] The firing conditions are not particularly limited and known conditions can be used, but examples of firing conditions include firing at a temperature of 900 to 1300°C for 1 to 72 hours using an electric furnace or the like.

[0024] The particle size of the hydroxyapatite can be varied widely, but the diameter is in the range of approximately 1 μm to 500 μm, preferably 2 μm to 100 μm, more preferably 2 μm to 50 μm, and even more preferably 2 μm to 5 μm. The shape is preferably spherical or irregular particles.

[0025] Hydroxyapatite can be used, for example, as an additive to beverages and foods. Examples of beverages include coffee, alcoholic beverages, amino acid drinks, soy milk, fruit juice beverages, and green juice. Examples of alcoholic beverages include wine, sake, shochu, Chinese liquor, brandy, sparkling wine, and beer. Examples of foods include those that become liquid during the manufacturing process, but examples include pudding, jelly, candy, gum, gummy candy, yogurt, chocolate, soup, ice cream, popsicles, bread, cake, cream puffs, cheese, seasonings, dressings, and jams. When added to food and beverages, the amount of hydroxyapatite added is 0.005 to 5.0% (w / v), preferably 0.01 to 4.0% (w / v), more preferably 0.02 to 3.0% (w / v), even more preferably 0.05 to 2.0% (w / v), and even more preferably 0.1 to 1.0% (w / v).

[0026] Adsorbent: Adsorbent containing hydroxyapatite for astringent or bitter components in food and beverages can be used in the form of powder, tablet, edible film, paste, etc. Hydroxyapatite powder can be used suspended in a liquid, or mixed with a solid material along with a liquid. Tablets can also be used by adding them to a liquid. Additives can be used in adsorbent containing hydroxyapatite for astringent or bitter components in food and beverages, depending on the application and form, as long as the effect of the invention is not impaired. Examples of additives include excipients, flavorings, colorings, emulsifiers, stabilizers, thickeners, enzymes, preservatives, antibacterial agents, lubricants, surfactants, disintegrants, disintegration inhibitors, binders, absorption enhancers, adsorbents, humectants, solubilizers, preservatives, flavorings, sweeteners, and UV absorbers. There are no particular restrictions on the amount of these additives, and it is sufficient if it is within the range of commonly used additives.

[0027] Unpleasant taste / odor component: In this specification, "unpleasant taste / odor component" means, in one aspect, an "unpleasant taste component" that exhibits an unpleasant taste, and is not particularly limited as long as it exhibits an unpleasant taste, but for example, it may be one or more components selected from astringent or bitter components, sour components, or astringent components. In another aspect, "unpleasant taste / odor component" means "unpleasant odor component" that exhibits an unpleasant odor, and is not particularly limited as long as it exhibits an unpleasant odor, but for example, it may be an odor component, particularly a fishy odor, a soy milk odor, an animal odor component, or a grassy odor component, and may be one or more components selected from these odor components. It goes without saying that one component may exhibit both an unpleasant taste and an unpleasant odor.

[0028] Astringent or bitter components: In this specification, “astringent or bitter components” means, in one embodiment, “astringent components,” “bitter components,” or “astringent and bitter components.” “Astringent or bitter components” include magnesium sulfate, alkali halides (KI, RbBr, RbI, CsCl, CsBr, CsI), sulfites, sulfur dioxide, alkaloids, terpenes, glycosides, amino acids, peptides, nitro compounds, thioureas, limonoids, etc. In this specification, “astringent or bitter components” are, in one embodiment, particularly sulfites, sulfur dioxide, amino acids, and limonoids. Sulfites are, for example, potassium pyrosulfite. Amino acids are, in one embodiment, tryptophan, phenylalanine, trypsin, arginine, valine, leucine, isoleucine, and proline, and in another embodiment, valine, leucine, and isoleucine (also referred to as “BCAAs”). Examples of limonoids include triterpene derivatives, particularly furanolactones, namely limonin and nomilin.

[0029] In other aspects, the "astringent or bitter component" is not magnesium sulfate, alkali halides (KI, RbBr, RbI, CsCl, CsBr, CsI), sulfites, sulfur dioxide, alkaloids, terpenes, glycosides, amino acids, peptides, nitro compounds, thioureas, flavonoids, or limonoids, nor is it potassium pyrosulfite, nor is it tryptophan, phenylalanine, trypsin, arginine, valine, leucine, isoleucine, or proline. Furthermore, the "astringent or bitter component" is not flavones, flavanones, flavonols, or isoflavones, nor is it flavanone glycosides, i.e., hesperidin or naringin, nor is it triterpene derivatives, in particular, furanolactones, i.e., limonin or nomilin.

[0030] In another aspect, "astringent or bitter components" are not polyphenols. Polyphenols are a general term for plant components that have multiple phenolic hydroxyl groups in their molecule. There are no particular restrictions on the origin of polyphenols; they may be plant-derived, produced by microorganisms, or chemically synthesized. There are no particular restrictions on the types of polyphenols, and instead of flavonoid polyphenols or non-flavonoid polyphenols (phenylcarboxylic acid, lignan, curcumin, coumarin, stilbenoid), flavanols, anthocyanins, flavonols, flavanones, flavanonols, isoflavones, chalcones, etc., we include flavanols such as catechin (epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, etc.), theaflavins, leucoanthocyanidins; anthocyanins such as pelargonidin, cyanidin, petunidine, peonidine, petunidin, delphinidin, malvidin; and flavones such as flavones, apigenin, luteonin, apigeninidin, luteionidin, baicalein; Flavonols such as quercetin, kaempferol, and myricetin; flavanones such as narizine, hesperidin, and liquiritigenin; flavanonols such as alpinone and taxifolin; isoflavones such as genistein, daidzein, daidzin, glycitein, equol, biochanin A, coumestrol, puerarin, and formononetin; chalcones such as carthamine and proletin; and not condensed tannins formed by the polymerization of these, nor gallic acid, phenolic acid, chlorogenic acid, ellagic acid, lignans, sesamin, pinoresinol, lariciresinol, secoisolariciresinol, matairesinol, curcumin, coumarin, resveratrol, or hydrolyzable tannins (esters of cyclic polyhydric alcohols such as glucose with polyhydric phenolic carboxylic acids such as gallic acid and ellagic acid).

[0031] Acidity components: "Acidity components" include inorganic acids and organic acids. In this specification, "acidity components" are, in one embodiment, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, glacial acetic acid, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, and phosphoric acid.

[0032] In another embodiment, the "sourness component" is not citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, glacial acetic acid, lactic acid, sodium lactate, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, or phosphoric acid.

[0033] The "odor component" of soy milk: The "odor" of soy milk is a grassy smell characteristic of soy milk. The "odor" of soy milk is usually produced when lipids in soybeans are oxidized by lipoxygenase during the process of grinding soybeans to make soy milk paste. In this specification, the "odor component" of soy milk is, in one embodiment, a carbonyl compound, and in particular acetaldehyde, acetone and n-hexanal, benzaldehyde and protocatechinaldehyde. In addition, the "odor components" of soy milk include volatile fatty acids (acetic acid, propionic acid, n-valeric acid, isovaleric acid, n-caproic acid, isocaproic acid, n-caprylic acid, pelargonic acid, n-nonanoic acid, n-capric acid), volatile amines (ammonia, monomethylamine, dimethylamine, piperidine), alcohols (methanol, ethanol, 2-pentanol, isopentanol, n-hexanol, n-heptanol), and phenolic acids (syringic acid, vanillic acid, ferulic acid, genticic acid, salicylic acid, p-coumaric acid, p-hydroxybenzoic acid, chlorogenic acid).

[0034] In another aspect, the "odor component" of soy milk is not a carbonyl compound, nor is it acetaldehyde, acetone and n-hexanal, benzaldehyde and protocatechin aldehyde. Furthermore, the "odor component" of soy milk is not volatile fatty acids (acetic acid, propionic acid, n-valeric acid, isovaleric acid, n-caproic acid, isocaproic acid, n-caprylic acid, pelargonic acid, n-nonanoic acid, n-capric acid), volatile amines (ammonia, monomethylamine, dimethylamine, piperidine), alcohols (methanol, ethanol, 2-pentanol, isopentanol, n-hexanol, n-heptanol), or phenolic acids (syringic acid, vanillic acid, ferulic acid, genticic acid, salicylic acid, p-coumaric acid, p-hydroxybenzoic acid, chlorogenic acid).

[0035] Astringent components: "Astringency" refers to a unique flavor that is closely related to bitterness and astringency and irritates the throat. In this specification, "astringent components" are, in one embodiment, tannins, inorganic salts, organic salts, alkaloids, saponins, terpenes, and organic acids.

[0036] In another aspect, the "bitter component" is not tannins, inorganic salts, organic salts, alkaloids, saponins, terpenes, or organic acids.

[0037] Fish odor components: The fish odor is the pungent smell exhibited by seafood, which is the oxidized odor of polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). In this specification, the fish odor components are, in one aspect, trimethylamine, piperidine, amines, ammonia, volatile carbonyls, lower fatty acids, and volatile sulfur-containing compounds.

[0038] In another aspect, the "odor components" of fish are not trimethylamine, piperidine, amines, ammonia, volatile carbonyls, lower fatty acids, or volatile sulfur-containing compounds.

[0039] "Animal odor" component: In this specification, the "animal odor" component is, in one aspect, collagen. In another context, the "animal odor" component is not collagen.

[0040] "Grassy" component: In this specification, the "grassy" component is, in one embodiment, a component derived from vegetables such as kale, spinach, and komatsuna, and in particular is (Z)-3-hexen-1-ol or cis-3-hexen-1-ol. In another embodiment, the "grassy" component is not (Z)-3-hexen-1-ol or cis-3-hexen-1-ol.

[0041] Adsorption: Generally, "adsorption" refers to the phenomenon where the concentration of molecules or ions at a surface or interface differs from that inside the phase. When concentration occurs, it is called positive adsorption, and conversely, when the concentration of molecules or ions at the surface or interface decreases compared to that inside the phase, it is called negative adsorption. Adsorption to the surface or interface of a solid is due to the interaction between the molecules and atoms on the solid surface and the molecules and ions being adsorbed. In this specification, "adsorption" refers to the phenomenon where the concentration of astringent or bitter components contained in the liquid phase becomes higher than that in the bulk phase at the surface or interface of hydroxyapatite (solid phase).

[0042] Contact: In this specification, "contacting" hydroxyapatite means mixing hydroxyapatite with a solid, liquid, or suspension. When mixing hydroxyapatite powder with a solid, liquid, or suspension, there are methods in which the hydroxyapatite powder is not removed from the mixed composition after it has been prepared, and there are also methods in which the hydroxyapatite powder is removed from the mixed composition after it has been prepared. Methods for removing hydroxyapatite powder from a mixed composition include, for example, letting the mixed composition stand or using centrifugation to produce a precipitate, transferring the supernatant to another container and removing the precipitate, or filtering the mixed composition and removing the hydroxyapatite deposited on the filter. Furthermore, when mixing tablet-shaped hydroxyapatite with a liquid or suspension, there are methods in which the tablet-shaped hydroxyapatite is added to the liquid or suspension and then recovered. [Examples]

[0043] The present invention will be described in more detail below with reference to examples of the present invention, but the present invention is not limited thereto.

[0044] (Test Example 1: Wine Astringency or Bitterness Reduction Test) In this test example 1, formulation example 1-1 corresponds to the comparative example, and formulation examples 1-2 to 1-8 correspond to the examples.

[0045] [Preparation] (Prescription Example 1-1) White wine (Kokubu Group Headquarters Co., Ltd., product name: Gaston Cuvée Prestige White) was used as the sample. (Prescription examples 1-2 to 1-8) A certain proportion of powdered hydroxyapatite (manufacturer: Bioapatite Co., Ltd., product name: Clearapatite®) was added to the total volume of 100 mL of white wine (Kokubu Group Headquarters Co., Ltd., product name: Gaston Cuvée Prestige White), stirred with a stirring rod, and then left to stand overnight at 10°C. The amount of hydroxyapatite added for each formulation example is shown in Table 1.

[0046] [Evaluation Method] [Sensory evaluation] The bitterness of each of the above samples was evaluated by five trained panelists with sensory discrimination abilities using the evaluation criteria shown below. The score was calculated by rounding the average of the five panelists' evaluations to the nearest whole number. <Evaluation Criteria (Selection Values)> The strength of the impression received was evaluated on the following 10-point scale. 1: Very weak, 2: Quite weak, 3: Weak, 4: Somewhat weak, 5: Slightly weak, 6: Slightly strong, 7: Somewhat strong, 8: Strong, 9: Quite strong, 10: Very strong

[0047] [Analysis using a taste sensor] The obtained formulation examples 1-1, 1-5 to 1-8 were analyzed using a taste sensor (Intelligent Sensor Technology Co., Ltd., model number: Taste Sensing System SA402B). The evaluation item was astringency, and an astringency sensor (C00) was used. The membrane potential Vr was obtained by immersing the taste sensor in a reference solution (30 mM KCl, 0.3 mM L(+)-tartaric acid aqueous solution). The membrane potential Vs was obtained by immersing the sensor in the sample. Then the sensor was briefly rinsed with the reference solution, and the membrane potential Vr' was obtained by immersing the taste sensor in the reference solution again. For each prescription example, Vr'-Vr, which corresponds to astringency, was calculated. Furthermore, the Vr'-Vr value of prescription example 1-1 was divided by the Vr'-Vr value of prescription example 1-5 to prescription example 1-8. When the difference in Vr'-Vr between prescription examples 1-5 to 1-8 and prescription example 1-1 is a positive value, it indicates that the astringency is stronger than that of prescription example 1-1, and when it is a negative value, it indicates that the astringency is weaker than that of prescription example 1-1.

[0048] Table 1 shows the results obtained from sensory evaluation, and Figure 1 shows the results of analysis using a taste sensor.

[0049] [Table 1]

[0050] From the results in Table 1, a comparison of formulation examples 1-1 with formulation examples 1-2 to 1-8 shows that formulation examples 1-2 to 1-8 reduced the bitterness of the white wine. Furthermore, the reduction in bitterness of the white wine depended on the amount of hydroxyapatite added. As shown in Figure 1, the Vr'-Vr difference between formulations 1-5 to 1-8 and formulation 1-1 was negative in the taste sensor analysis, indicating that formulations 1-5 to 1-8 had reduced astringency compared to formulation 1-1. Furthermore, the Vr'-Vr difference between formulations 1-5 to 1-8 increased as the amount of hydroxyapatite added increased. In other words, the astringency of the white wine was reduced in a manner dependent on the amount of hydroxyapatite added. Therefore, it was confirmed that adding hydroxyapatite reduces the astringency or bitterness of the wine.

[0051] (Test Example 2: Measurement Test of Sulfur Dioxide in White Wine) In this test example 2, formulation example 2-1 corresponds to the comparative example, and formulation examples 2-2 and 2-3 correspond to the examples.

[0052] [Preparation] (Prescription Example 2-1) White wine (Kokubu Group Headquarters Co., Ltd., product name: Gaston Cuvée Prestige White) was used as the sample. (Prescription examples 2-2, 2-3) A certain proportion of powdered hydroxyapatite (manufacturer: Bioapatite Co., Ltd., product name: Clearapatite®) was added to the total volume of 100 mL of white wine (Kokubu Group Headquarters Co., Ltd., product name: Gaston Cuvée Prestige White), stirred with a stirring rod, and then left to stand overnight at 10°C. The proportion of hydroxyapatite used in each formulation is shown in Table 2.

[0053] [Test Method] For prescription examples 2-1 to 2-3, the sulfur dioxide content in the samples was measured. The measurements were outsourced to a third-party organization (Japan Food Research Laboratories). The method for measuring sulfur dioxide in the samples followed the guidelines of Appendix 3, "Sulfur Dioxide and Sulfites (Analytical Method B)," of the "Revision of the Method for Analytical Methods for Food Additives in Food" (Yakusei Shokuki Hatsudai 0624 No. 1, 2021).

[0054] The results obtained are shown in Table 2.

[0055] [Table 2]

[0056] As shown in Table 2, formulations 2-2 and 2-3 showed a reduction in sulfur dioxide in the white wine compared to formulation 2-1. This confirms that hydroxyapatite adsorbs sulfur dioxide in white wine.

[0057] Furthermore, in the measurement of sulfur dioxide in white wine, the sulfur dioxide content was the same for white wines to which 0.1% (w / v) and 0.5% (w / v) hydroxyapatite were added, respectively (Formulation Example 2-2 and Formulation Example 2-3). In contrast, in sensory evaluation and analysis using taste sensors, the astringency or bitterness of the white wine was reduced depending on the amount of hydroxyapatite added. The sulfur dioxide measurement test in white wine focuses on only a specific single component in the white wine that hydroxyapatite adsorbs. On the other hand, sensory evaluation and analysis using taste sensors focus on taste, particularly bitterness or astringency, which are influenced by the balance of concentrations and proportions of various components in the white wine. Considering these factors, the difference between the results of the sulfur dioxide measurement test and the sensory evaluation for white wines with 0.1% (w / v) and 0.5% (w / v) of hydroxyapatite added, respectively (Formulation Examples 2-2 and 2-3), is thought to be due to the fact that hydroxyapatite adsorbs not only sulfur dioxide but also other components in the white wine, thereby changing the balance of concentrations and proportions of various components in the white wine.

[0058] (Test Example 3: Bitterness Reduction Test for Amino Acid Beverages) In this test example 3, formulation example 3-1 corresponds to the comparative example, and formulation examples 3-2 to 3-8 correspond to the examples.

[0059] [Preparation] (Prescription Example 3-1) The sample was an amino acid beverage prepared by dissolving 10g of powdered amino acids (Freeman Nutra Group Co., Ltd., product name: EAA Powder) containing essential amino acids (methionine, lysine, phenylalanine, threonine, histidine, tryptophan, valine, isoleucine, leucine) in 90ml of water. (Prescription examples 3-2 to 3-8) An amino acid beverage was prepared by dissolving 10g of powdered amino acids containing essential amino acids (methionine, lysine, phenylalanine, threonine, histidine, tryptophan, valine, isoleucine, and leucine) in 90ml of water. A certain proportion of powdered hydroxyapatite (manufacturer: Bioapatite Co., Ltd., product name: Clearapatite®) was added to the total volume of the amino acid beverage and stirred to obtain a sample. The proportion of hydroxyapatite used in each formulation is shown in Table 3.

[0060] [Evaluation Method] [Sensory evaluation] The evaluation was performed using the same method as the sensory evaluation in Test Example 1.

[0061] The results obtained from the sensory evaluation are shown in Table 3.

[0062] [Table 3]

[0063] From the results in Table 3, a comparison of prescription examples 3-1 with prescription examples 3-2 to 3-8 shows that the bitterness of the amino acid beverage was reduced in prescription examples 3-2 to 3-8. Furthermore, the bitterness of the amino acid beverage was reduced in a manner dependent on the amount of hydroxyapatite added. Therefore, it was confirmed that adding hydroxyapatite reduces the bitterness of amino acid beverages containing essential amino acids. This is thought to be due to the adsorption of bitter amino acids (especially methionine, lysine, phenylalanine, histidine, tryptophan, valine, isoleucine, and leucine) in the amino acid beverage onto hydroxyapatite.

[0064] (Test Example 4: Test to reduce the bitterness, odor, and animal odor of collagen) In this test example 4, prescription example 4-1 corresponds to the comparative example, and prescription examples 4-2 to 4-8 correspond to the examples.

[0065] [Preparation] (Prescription example 4-1) A 10% collagen solution was prepared by adding collagen (L'Urthorne, product name: Peptan® P5000HD) to water and used as the sample. (Prescription examples 4-2 to 4-8) A certain proportion of powdered hydroxyapatite (manufacturer: Bioapatite Co., Ltd., product name: Clearapatite®) was added to the total volume of a 10% collagen solution, stirred, and prepared as a sample. The proportion of hydroxyapatite used in each formulation is shown in Table 4.

[0066] [Evaluation Method] [Sensory evaluation] The sensory evaluation was performed using the same method as in Test Example 1. Sensory evaluation was also conducted for odor and animal odor.

[0067] Table 4 shows the results of sensory evaluations regarding bitterness, odor, and animal odor.

[0068] [Table 4]

[0069] From the results in Table 4, a comparison of formulation examples 4-1 with formulation examples 4-2 to 4-8 shows that formulation examples 4-2 to 4-8 reduced the bitterness, odor, and animal odor of the 10% collagen solution. Furthermore, the bitterness, odor, and animal odor of the 10% collagen solution were reduced depending on the amount of hydroxyapatite added. Therefore, it was confirmed that the bitterness, odor, and animal odor of the 10% collagen solution were reduced by adding hydroxyapatite. This is thought to be due to the adsorption of bitter, pungent, and animal-like odor components contained in the collagen solution onto hydroxyapatite.

[0070] (Test Example 5: Test to reduce bitterness, sourness, odor, and astringency in food and beverages using hydroxyapatite)

[0071] [Preparation] The following food and beverage products were prepared as samples by adding a certain proportion of powdered hydroxyapatite (manufacturer: Bioapatite Co., Ltd., product name: Clearapatite®). The proportion of hydroxyapatite added to each food and beverage product is shown in Table 5. Food and beverage products with added hydroxyapatite correspond to the examples, and food and beverage products without added hydroxyapatite correspond to the comparative examples.

[0072] • 0.0035% tartaric acid solution • Plain yogurt (Meiji Co., Ltd., Product name: Bulgaria Yogurt (registered trademark)) • 10% soy protein solution (Fuji Oil Co., Ltd., product name: Prolina® HD101R) • DHA 0.1% solution (Nu-Mega Corporation, product name: Hi DHA® 50) • Soy milk yogurt (Marusan-ai Co., Ltd., product name: Soy Milk Gurt (registered trademark)) • Whey protein 10% solution (Nippon Shinyaku Co., Ltd., product name: WP80) • Green juice (Ito En Co., Ltd., Product name: One glass of green juice every day) • Soy milk (Kikkoman Corporation, product name: Delicious Unsweetened Soy Milk) • Grapefruit juice (Asahi Soft Drinks Co., Ltd., Product name: Welch's Pink Grapefruit 100%) • Orange marmalade (ST. DALFOUR, product name: St. Dalfour Jam Orange Marmalade) • Instant coffee (decaffeinated) (UCC Ueshima Coffee Co., Ltd., Product name: Delicious Decaffeinated Coffee)

[0073] [Evaluation Method] [Sensory evaluation] The evaluation was performed using the same method as in the sensory evaluation of Test Example 1. The evaluation items are as shown in Table 5.

[0074] The results of the sensory evaluation are shown in Table 5.

[0075] [Table 5]

[0076] The results in Table 5 confirm that adding hydroxyapatite reduces bitterness, sourness, odor, and astringency in food and beverages. This is thought to be due to the adsorption of sour, bitter, astringent, and odorous components contained in each food and beverage (tartaric acid in the case of tartaric acid solution, lactic acid in the case of plain yogurt, soy protein in the case of soy protein solution, oxidized odor of docosahexaenoic acid in the case of DHA solution, soy protein in the case of soy milk yogurt, whey in the case of whey protein solution, components derived from raw materials such as kale in the case of green juice, soy protein in the case of soy milk, furanolactones such as limonin in the case of grapefruit juice, furanolactones such as limonin in the case of orange marmalade, and citric acid and malic acid in the case of instant coffee) onto hydroxyapatite.

[0077] In summary, it was shown that contacting hydroxyapatite with food and beverages suppresses unpleasant odors by allowing the hydroxyapatite to adsorb the unpleasant odor components present in the food and beverages. [Industrial applicability]

[0078] The odor-adsorbing agent for unpleasant taste components of the present invention can suppress unpleasant tastes and odors such as astringency, bitterness, sourness, astringency, or foul odors. According to the odor-adsorbing agent for unpleasant taste components of the present invention, it is possible to suppress unpleasant tastes and odors without impairing the original flavor of food and beverages, thereby providing food and beverages that are easy to consume.

Claims

1. A hydroxyapatite-containing adsorbent for removing unpleasant taste and odor components from food and beverages.

2. A food and beverage additive containing hydroxyapatite for suppressing unpleasant tastes and odors.

3. Food and beverages containing 0.05-5% (w / v) hydroxyapatite.

4. A method for producing food and beverages, comprising the step of contacting with 0.05 to 5% (w / v) hydroxyapatite.

5. A method for suppressing unpleasant tastes and odors in food and beverages, comprising the step of contacting with 0.05 to 5% (w / v) hydroxyapatite.

6. An adsorbent for unpleasant taste and odor components of food and beverages according to claim 1, wherein the unpleasant taste and odor is astringency, bitterness, sourness, astringency, or foul odor; an agent for suppressing unpleasant taste and odor of food and beverages according to claim 2; or a method for suppressing unpleasant taste and odor of food and beverages according to claim 5.

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