A masking agent for bitterness and astringency in food products, a method for masking bitterness and astringency, and a method for manufacturing processed foods.

Abstract

This invention provides a novel agent that can efficiently mask the bitterness and astringency of food ingredients, and its applications. [Solution] A food bitterness and astringency masking agent is provided, containing an enzymatic hydrolysate of sake lees and a cyclic tetrasaccharide as active ingredients. Preferably, the cyclic tetrasaccharide is cyclic nigerosylnigerose. Preferably, the ratio Y / X of the mass Y of the cyclic tetrasaccharide to the mass X of the soluble solids of the enzymatic hydrolysate of sake lees contained in the bitterness and astringency masking agent is 0.30 or more and 330 or less.

Description

Technical Field

[0001] The present invention relates to a bitter and astringent masking agent for foods, a method for masking bitterness and astringency in foods, and a method for producing processed foods. The bitter and astringent masking agent for foods of the present invention significantly improves the flavor of foods.

Background Art

[0002] Although the human tongue can perceive the taste of things by combining various tastes, some of these tastes are felt as unpleasant. Typical examples are "bitterness" and "astringency", which are sometimes considered to contribute to the deliciousness of food and drink, but in many cases are regarded as targets to be removed. Therefore, the development of seasonings and masking agents that can improve the flavor of various bitter and astringent components and food and drink containing them has been carried out.

[0003] Examples of the above-mentioned masking agents include those containing protamine and its salts (Patent Document 1), yeast peptides (Patent Document 2), advantame (Patent Document 3), bisetannol (Patent Document 4), heptadienal (Patent Document 5), etc. as active ingredients.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0005] Although various bitterness and astringency masking agents have been developed as described above, the need for such masking has not yet been fully met. Therefore, the present invention aims to provide a novel agent that can efficiently mask the bitterness and astringency of food ingredients, and its applications. [Means for solving the problem]

[0006] The inventors developed a novel masking agent to suppress bitterness and astringency in food. As a result, they succeeded in developing a bitterness and astringency masking agent with excellent effects by combining an enzymatic hydrolysate of sake lees with a tetrasaccharide having a cyclic structure.

[0007] One aspect of the present invention is a food bitterness and astringency masking agent containing an enzymatic hydrolysate of sake lees and a cyclic tetrasaccharide as active ingredients.

[0008] This invention relates to a food bitterness and astringency masking agent, and is characterized by containing an enzymatic hydrolysate of sake lees and a cyclic tetrasaccharide as active ingredients. This masking agent exhibits excellent effectiveness in masking bitterness and astringency in food, and can provide food with superior flavor.

[0009] "Bitterness / astringency" refers to bitterness and / or astringency. In other words, "bitterness / astringency" refers to bitterness, astringency, or both.

[0010] Preferably, the cyclic tetrasaccharide is cyclic nigerosylnigerose.

[0011] In this aspect, the cyclic tetrasaccharide contained in the bitterness / astringency masking agent is a sugar with a specific structure. This configuration allows for a more reliable and superior effect in masking the bitterness and astringency of food, while also providing food with superior flavor.

[0012] Preferably, the ratio Y / X of the mass Y of the cyclic tetrasaccharide to the mass X of the soluble solids of the enzymatic hydrolysate of the sake lees contained in the bitterness / astringency masking agent is 0.30 or more and 330 or less.

[0013] In this aspect, the ratio Y / X of the mass of cyclic tetrasaccharide to the mass of soluble solids of the enzymatic hydrolysate of sake lees contained in the bitterness / astringency masking agent is within a specific range. With this configuration, it is possible to more reliably mask the bitterness and astringency of food and provide food with superior flavor.

[0014] Preferably, the content ratio of the soluble solids to the total bitterness / astringency masking agent is 5.0 ppm or more and 49,400 ppm or less.

[0015] Preferably, the content ratio of the cyclic tetrasaccharide to the total bitterness / astringency masking agent is 30 ppm or more and 280,000 ppm or less.

[0016] Preferably, the mixture further contains alcohol, with the alcohol concentration being 1% or more and 60% or less.

[0017] Preferably, the food contains vegetables, fruits, coffee, or salts.

[0018] One aspect of the present invention is a method for masking bitterness and astringency in food, which includes contacting the food in question with the above-mentioned bitterness and astringency masking agent.

[0019] This invention relates to a method for masking bitterness and astringency in food, and includes contacting the target food with the masking agent described above. According to this invention, bitterness and astringency originating from food can be efficiently masked, and food with superior flavor can be provided.

[0020] One aspect of the present invention is a method for producing a processed food, which comprises bringing the above bitter and astringent masking agent into contact with a target food to obtain a processed food in which the bitterness and astringency are masked.

[0021] This aspect relates to a method for producing a processed food, which comprises bringing the above bitter and astringent masking agent for food into contact with a target food to obtain a processed food in which the bitterness and astringency are masked. According to this aspect, it is possible to provide a processed food in which the bitterness and astringency derived from food are masked and which has an excellent flavor.

Effects of the Invention

[0022] The bitter and astringent masking agent for food of the present invention exhibits an excellent effect in masking the bitterness and astringency of food, and thereby it is possible to provide a food having an excellent flavor.

[0023] According to the method for masking bitterness and astringency of food of the present invention, the bitterness and astringency derived from food can be efficiently masked, and thereby it is possible to provide a food having an excellent flavor.

[0024] According to the method for producing a processed food of the present invention, the bitterness and astringency derived from food are masked, and it is possible to provide a processed food having an excellent flavor. [[ID=z0]]

Brief Description of the Drawings

[0025] [Figure 1] It is a radar chart showing the measurement results by a taste sensor.

Embodiments for Carrying Out the Invention

[0026] Hereinafter, embodiments for carrying out the present invention will be specifically described. In this specification, unless otherwise specified, the "alcohol concentration" refers to the concentration of ethyl alcohol (ethanol). That is, when "alcohol" is described in this specification, it refers to ethyl alcohol (ethanol) unless otherwise specified.

[0027] The bitterness and astringency masking agent for food products of the present invention (hereinafter sometimes abbreviated as "the bitterness and astringency masking agent of the present invention," "the masking agent of the present invention," etc.) contains an enzymatic hydrolysate of sake lees and a cyclic tetrasaccharide as active ingredients.

[0028] <Enzymatic hydrolysates of sake lees> While there are no particular limitations on the type of sake lees that can be used as the basis for enzymatic hydrolysis products, sake lees produced as a by-product during sake manufacturing are typical. For example, sake lees obtained during the production of ginjo sake, junmai sake, regular sake, and fermented sake are examples. Other types of sake lees include mirin lees and distilled sake lees (such as shochu lees). Sake lees can be used as is (wet solid) or dried and crushed.

[0029] In this invention, there are no particular limitations on the enzymes used to act on sake lees, but examples include cell wall-degrading enzymes such as cellulase, hemicellulase, pectinase, mannase, and glucanase. In addition, proteases, lipases, amylases, etc., can be used.

[0030] <Soluble solid content> The enzymatic hydrolysate of sake lees in this invention contains soluble solids. Here, the soluble solids of the enzymatic hydrolysate of sake lees (hereinafter simply referred to as soluble solids) refer to the components dissolved in the liquid fraction obtained by solid-liquid separation after enzymatic hydrolysis of sake lees, which remain as solids when their water is removed. The components of the soluble solids include sugars, proteins, peptides, etc. The soluble solids may also be called extracts.

[0031] The mass of soluble solids can be measured as follows: First, the enzymatic hydrolysate of sake lees is centrifuged to separate it into a liquid fraction and a solid fraction (solid-liquid separation). The obtained liquid fraction is filtered through filter paper (for example, qualitative filter paper No. 2 manufactured by Advantec Co., Ltd.), and the filtrate is heated and dried in an oven at 105°C for 24 hours to completely evaporate the solvent. The remaining solid is the soluble solid, and its mass is then measured.

[0032] The enzymatic hydrolysate of sake lees contained in the masking agent of the present invention may be the enzymatic hydrolysate itself, or it may be a solid or liquid portion obtained by solid-liquid separation of the enzymatic hydrolysate. In a preferred embodiment, the liquid portion obtained by solid-liquid separation is used as the enzymatic hydrolysate of sake lees. There are no particular limitations on the method of solid-liquid separation, and any known method such as filtration, centrifugation, or distillation may be used. Furthermore, a combination of multiple methods from among these may be used.

[0033] Furthermore, the enzymatic hydrolysates of sake lees contain the following components, for example: glutelin, globulin, prolamin, phytic acid, leucine, arginine, and glucose.

[0034] There are no particular limitations on the concentration (content) of the enzymatic hydrolysate of sake lees in the masking agent of the present invention. Focusing on the soluble solids content of the enzymatic hydrolysate of sake lees, the concentration of the soluble solids, that is, the content ratio (mass ratio) of the soluble solids to the total amount of masking agent, is not particularly limited, but is preferably 5.0 ppm to 49,400 ppm (5.0 mg / kg to 49,400 mg / kg), and more preferably 25 ppm to 37,000 ppm (25 mg / kg to 37,000 mg / kg). If the concentration of the soluble solids is less than 5.0 ppm, even if the amount of masking agent used in food is drastically increased, the desired bitterness and astringency masking effect may not be obtained. On the other hand, if the concentration of the soluble solids is greater than 49,400 ppm, even if the amount of masking agent used is drastically reduced, the flavor of sake lees may adversely affect the flavor of the food.

[0035] <Cylindrical Tetrasaccharide> A cyclic tetrasaccharide is a hydrocarbon in which four monosaccharide molecules are linked together in a ring. The type of monosaccharide forming the ring structure is not particularly limited, but examples include glucose, fructose, xylose, mannose, and galactose. Preferably, the monosaccharide is glucose. Furthermore, the cyclic tetrasaccharide in this invention includes branched cyclic tetrasaccharides, which have side chains branched from the cyclic structural backbone.

[0036] <Cylindrical nigerose> A representative example of a cyclic tetrasaccharide used in this invention is cyclic nigerosylnigerose (also known as cyclonigerosylnigerose; hereafter sometimes abbreviated as CNN). Cyclo-{→6)-α-D-Glcp-(1→3)-α-D-Glcp-(1→6)-α-D-Glcp-(1→3)-α-D-Glcp-(1→}) is a cyclic tetrasaccharide having a structure in which four glucose molecules are linked in a ring by alternating α-1,3 and α-1,6 bonds, and does not have side chains branched from the cyclic backbone.

[0037] One method for producing CNNs involves using two enzymes produced by soil-isolated bacteria belonging to the Bacillus globispora species, 6-α-glucosyltransferase (6GT) and isomaltosyltransferase (IMT), on starch.

[0038] The cyclic tetrasaccharide contained in the masking agent of the present invention may be derived from any raw material. For example, a CNN obtained by artificially reacting starch with 6GT and IMT and purifying it can be used. Food materials containing CNN are also available on the market. For example, Tetra Ring (registered trademark) from Nagase Vita Co., Ltd. can be used.

[0039] The concentration of cyclic tetrasaccharide in the masking agent of the present invention, that is, the ratio of cyclic tetrasaccharide content to the total masking agent (mass ratio), is not particularly limited, but is preferably 30 ppm to 280,000 ppm (30 mg / kg to 280,000 mg / kg), and more preferably 150 ppm to 250,000 ppm (150 mg / kg to 250,000 mg / kg). If the concentration of cyclic tetrasaccharide is less than 30 ppm, even if the amount of masking agent used in food is drastically increased, the desired bitterness and astringency masking effect may not be obtained. On the other hand, if the cyclic tetrasaccharide is greater than 280,000 ppm, even if the amount of masking agent used is drastically reduced, the sweetness of the cyclic tetrasaccharide may impair the flavor of the food.

[0040] Furthermore, although not particularly limited, in the masking agent of the present invention, the ratio Y / X (value obtained by dividing Y by X) of the mass Y of cyclic tetrasaccharide to the mass X of soluble solids of the enzymatic hydrolysate of sake lees contained in the masking agent is preferably 0.30 or more and 330 or less. By setting the ratio Y / X within a specific range, the ratio of enzymatic hydrolysate of sake lees to cyclic tetrasaccharide becomes more favorable, the bitterness and astringency masking effect of the food is more reliably exerted, and the flavor of the resulting food is also superior.

[0041] <Other ingredients> The masking agent of the present invention may contain other components as long as it does not impair its performance. For example, it may contain alcohol, salt, stabilizers, fermented seasonings, etc. In a preferred embodiment, the masking agent of the present invention further contains alcohol, the concentration of which is 1% or more and 60% or less.

[0042] <Form of masking agent> The masking agent of the present invention is not particularly limited in form and can be in the form of, for example, powder, liquid, etc. It can also be in the form of granules, tablets, emulsion, paste, etc.

[0043] <Method for manufacturing masking agents> The masking agent of the present invention can be manufactured, for example, as follows. First, an enzymatic hydrolysate of sake lees is produced. The enzymatic hydrolysate of sake lees can be obtained, for example, by mixing sake lees with an enzyme and water, and maintaining the optimal temperature and pH range for the enzyme for a predetermined time. For example, if the enzyme is cellulase, hemicellulase, pectinase, mannase, or glucanase, the temperature can be set to 30°C to 70°C, the pH to 3 to 7, and the reaction time to 1 to 48 hours. To stop the enzymatic reaction, for example, the enzyme can be inactivated by heating at 80°C or higher for 15 minutes or more.

[0044] Next, a cyclic tetrasaccharide is prepared. As the cyclic tetrasaccharide, for example, one produced by reacting starch with 6GT and IMT, containing CNN as part of its components, can be used. If necessary, other raw materials such as other enzymes, salt, alcohol, and seasoning liquid are prepared. Each raw material is mixed, and then the required amount of water is added and mixed so that the final concentration of each raw material reaches a predetermined value, in particular, so that the final concentration of the soluble solids of the enzymatic hydrolysate of sake lees and the cyclic tetrasaccharide reaches a predetermined value. This yields a liquid masking agent containing the enzymatic hydrolysate of sake lees and the cyclic tetrasaccharide as active ingredients. If it is to be in powder or granular form, known formulation techniques such as granulation and drying can be used as appropriate.

[0045] <How to use masking agent> The masking agent of the present invention can be added to food during cooking. There are no particular limitations on the amount of the masking agent used, and it can be appropriately determined depending on the concentration of the enzymatic hydrolysate of sake lees in the masking agent (especially the concentration of soluble solids), the concentration of cyclic tetrasaccharide, and further depending on the type of food, cooking method, etc. As an example, the amount of masking agent can be used in amounts of approximately 0.1 to 10 parts by mass, 0.5 to 5 parts by mass, 0.7 to 1.3 parts by mass, or 1 part by mass per 100 parts by mass of food.

[0046] The foods to which the masking agent of the present invention can be applied are not particularly limited, but include vegetables, fruits, coffee, salts, cocoa, green tea, amino acids, etc. Salts refer specifically to inorganic and organic salts used as food, and examples include sodium acetate, sodium chloride, potassium chloride, magnesium chloride, etc.

[0047] <Method of manufacturing processed foods> The present invention includes a method for producing processed food, which involves bringing the masking agent of the present invention described above into contact with a target food to obtain a processed food in which bitterness and astringency are masked.

[0048] This disclosure includes the following items.

[0049] [Item 1] A food bitterness and astringency masking agent containing enzymatic hydrolysates of sake lees and cyclic tetrasaccharides as active ingredients. [Item 2] The aforementioned cyclic tetrasaccharide is cyclic nigerosylnigerose, a bitterness-masking agent for the food described in item 1. [Item 3] A bitterness / astringency masking agent for food products according to item 1 or 2, wherein the ratio Y / X of the mass Y of the cyclic tetrasaccharide to the mass X of the soluble solids of the enzymatic hydrolysate of the sake lees contained in the bitterness / astringency masking agent is 0.30 or more and 330 or less. [Item 4] A bitterness / astringency masking agent for food products as described in any of items 1 to 3, wherein the content ratio of the soluble solids relative to the total bitterness / astringency masking agent is 5.0 ppm or more and 49,400 ppm or less. [Item 5] A bitterness / astringency masking agent for food products as described in any of items 1 to 4, wherein the content ratio of the cyclic tetrasaccharide to the total bitterness / astringency masking agent is 30 ppm or more and 280,000 ppm or less. [Item 6] Furthermore, a bitterness / astringency masking agent for food products as described in any of items 1 to 5, wherein the alcohol concentration is 1% or more and 60% or less. [Item 7] A bitterness-masking agent for any of the foods described in items 1 to 6, wherein the food contains vegetables, fruits, coffee, or salts. [Item 8] A method for masking the bitterness and astringency of food, A method for masking bitterness and astringency in food, comprising contacting the food with a bitterness / astringency masking agent described in any of items 1 to 7. [Item 9] A method for producing processed food, comprising bringing a bitterness / astringency masking agent described in any of items 1 to 7 into contact with the target food to obtain a processed food in which bitterness / astringency is masked. [Examples]

[0050] 10 kg of sake lees (refined sake lees) was mixed with 24 kg of water, 30 g of cellulase, 60 g of hemicellulase, and 50 g of pectinase, and the mixture was heated at 40°C for 8 hours to enzymatically decompose the sake lees. Furthermore, the mixture was heated at 80°C for 15 minutes to inactivate the enzymes and obtain the enzymatic hydrolysate of sake lees (raw material A1). The mass of soluble solids in this enzymatic hydrolysate was measured. The content of soluble solids relative to the total enzymatic hydrolysate was 5.0% by mass.

[0051] A liquid food ingredient containing cyclic tetrasaccharides ("Tetra Ring" manufactured by Nagase Vita Co., Ltd., with a cyclic tetrasaccharide content of 33.6%) was prepared (Ingredient B). A 10% aqueous solution of Ingredient B was prepared for addition to the target food product.

[0052] The outer leaves of cabbage were crushed in a food processor to obtain crushed cabbage. To 30g of this crushed cabbage, 10% aqueous solutions of raw material A1 and / or raw material B were added so that the final concentrations of raw material A1 and raw material B were as shown in Table 1 below. For each cabbage test group, a sensory evaluation test was conducted on bitterness and astringency by six experienced panelists. In the sensory evaluation test, the intensity of bitterness and astringency in Experiment Example 1-1 was assigned a score of 5, with lower scores given as the bitterness and astringency decreased (the lowest score being 1 for no bitterness or astringency detected).

[0053] The results are shown in Table 1. In experimental examples 1-2 to 1-3, which used sake lees enzyme hydrolysate itself (raw material A1) alone, and in experimental examples 1-4 to 1-7, which used a liquid food material containing cyclic tetrasaccharide (raw material B) alone, a tendency was observed for the score to decrease as the concentration of each raw material increased. On the other hand, the score for experimental example 1-8, which used raw material A1 and raw material B in combination, was 2.4 points, lower than all of the above scores, indicating that bitterness and astringency were suppressed most strongly. In other words, it was shown that the sake lees enzyme hydrolysate (itself) and cyclic tetrasaccharide have a synergistic effect in masking bitterness and astringency.

[0054] [Table 1] [Examples]

[0055] An enzymatic hydrolysate of sake lees was prepared in the same manner as in Example 1. The soluble solids content of this enzymatic hydrolysate was measured to be 5.2% by mass. This enzymatic hydrolysate was centrifuged at 32300 × g for 15 minutes, and the liquid fraction was filtered through filter paper to isolate only the liquid portion (raw material A2).

[0056] As in Example 1, raw material B and a 10% aqueous solution thereof were prepared.

[0057] Crushed cabbage was prepared in the same manner as in Example 1. To 30 g of this crushed cabbage, 10% aqueous solutions of raw material A2 and / or raw material B were added so that the final concentrations of raw material A2 and raw material B were as shown in Table 2 below. For each cabbage test group, a sensory evaluation test was conducted on bitterness and astringency by 11 experienced panelists. For each cabbage test group, the score in Experimental Example 2-1 was set to 5.0, and a sensory evaluation test was conducted using the same method and criteria as in Example 1.

[0058] The results are shown in Table 2. In experimental examples 2-2 to 2-3, which used the liquid portion of sake lees enzyme hydrolysate (raw material A2) alone, and in experimental examples 2-4 to 2-7, which used a liquid food material containing cyclic tetrasaccharide (raw material B) alone, a tendency for the score to decrease as the concentration of each raw material increased was observed in all cases. On the other hand, the score of experimental example 2-8, which used raw materials A2 and B in combination, was 2.3 points, lower than all of the above scores, indicating that bitterness and astringency were suppressed most strongly. In other words, it was shown that the enzyme hydrolysate of sake lees (liquid portion) and cyclic tetrasaccharide have a synergistic effect in masking bitterness and astringency.

[0059] [Table 2] [Examples]

[0060] Crushed cabbage was prepared in the same manner as in Example 1. To 30 g of the crushed cabbage, a 10% aqueous solution of raw material A2 and / or raw material B was added in the proportions shown in Table 3 below. For each cabbage test group, the score in Experimental Example 3-1 was set to 5.0, and a sensory evaluation test was conducted using the same method and criteria as in Example 1. Table 3 also shows the mass X (mg) of soluble solids of the enzymatic hydrolysate of sake lees, the mass Y (mg) of cyclic tetrasaccharides, and their ratio Y / X.

[0061] The results are shown in Table 3. All of Experimental Examples 3-2 to 3-5 received lower scores than Experimental Example 3-1. This indicates that applying the enzymatic hydrolysate (liquid portion) of sake lees and cyclic tetrasaccharide to crushed cabbage can mask the bitterness and astringency derived from the cabbage. Furthermore, it was shown that a masking effect on bitterness and astringency can be obtained if the ratio Y / X of the enzymatic hydrolysate of sake lees and cyclic tetrasaccharide is within the range of at least 0.32 to 323.

[0062] [Table 3] [Examples]

[0063] 70g of commercially available grapefruit juice was prepared. 0.7g of ingredient A2 and 0.7g of a 10% aqueous solution of ingredient B were added to it (Experimental Example 4-2). For comparison, a test group was created in which 1.4g of water was added instead of ingredients A2 and the 10% aqueous solution of ingredient B in Experimental Example 4-2 (Experimental Example 4-1). Sensory evaluation was conducted on both test groups using the same method and criteria as in Example 1. As a result, Experimental Example 4-1 received a score of 5.0, while Experimental Example 4-2 received a score of 2.3. This confirmed that the grapefruit juice in Experimental Example 4-2, which combined the enzymatic hydrolysate (liquid portion) of sake lees with cyclic tetrasaccharide, had significantly less bitterness and astringency compared to that in Experimental Example 4-1. [Examples]

[0064] The same experiment as in Example 4 was conducted using 70g of commercially available coffee instead of 70g of grapefruit juice. The test group to which the enzymatic hydrolysate of sake lees (liquid portion) and a cyclic tetrasaccharide aqueous solution were added was designated as Experimental Example 5-2, and the test group to which water was added (comparison) was designated as Experimental Example 5-1. As a result, Experimental Example 5-1 received a score of 5.0, while Experimental Example 5-2 received a score of 3.1. This confirmed that the coffee in Experimental Example 5-2, which used both the enzymatic hydrolysate of sake lees (liquid portion) and cyclic tetrasaccharide, had significantly less bitterness and astringency compared to that in Experimental Example 5-1. [Examples]

[0065] The same experiment as in Example 4 was conducted using 70g of a 1% sodium acetate aqueous solution instead of 70g of grapefruit juice. The test group to which the enzymatic hydrolysate of sake lees and the cyclic tetrasaccharide aqueous solution were added was designated as Experimental Example 6-2, and the test group to which water was added (comparison) was designated as Experimental Example 6-1. As a result, Experimental Example 6-1 received a score of 5.0, while Experimental Example 6-2 received a score of 2.7. This confirmed that the sodium acetate aqueous solution in Experimental Example 6-2, which used both the enzymatic hydrolysate of sake lees (liquid portion) and the cyclic tetrasaccharide, had significantly less bitterness and astringency compared to that in Experimental Example 6-1.

[0066] The results of Examples 4-6 are summarized in Table 4.

[0067] [Table 4] [Examples]

[0068] Two types of seasonings (Seasoning A and Seasoning B) were prepared using the formulations shown in Table 5. The enzymatic hydrolysate of sake lees was the one prepared in Example 2 (raw material A2). The cyclic tetrasaccharide was raw material B, the same as in Example 2. Table 5 also shows the mass X (g) of soluble solids of the enzymatic hydrolysate of sake lees, the mass Y (g) of cyclic tetrasaccharide, and their ratio Y / X.

[0069] [Table 5]

[0070] Crushed cabbage was prepared in the same manner as in Example 1. 0.3g each of seasoning A or seasoning B was added to 30g of the crushed cabbage (Experimental Example 7-1, Experimental Example 7-2). Sensory evaluation tests were conducted on these samples using the same method and criteria as in Example 1. Experimental Example 7-1 (comparison) using seasoning A was given a score of 5.0.

[0071] As a result, Experimental Example 7-1 received a score of 5.0, while Experimental Example 7-2 received a score of 3.0. This confirmed that cabbage treated with seasoning B, which contains the enzymatic hydrolysate (liquid portion) of sake lees and cyclic tetrasaccharide, had significantly less bitterness and astringency compared to cabbage treated with seasoning A, which does not contain these ingredients. [Examples]

[0072] Radish peels were prepared, cut with a knife into pieces approximately 0.5 cm thick, 0.5 cm wide, and 2 cm long, placed in a heat-resistant bag, vacuum-sealed, and heated at 90°C for 10 minutes. To 30 g of these peels, 0.3 g each of seasoning A or seasoning B prepared in Example 7 was added (Experimental Examples 8-1 and 8-2). Sensory evaluation tests were conducted on these samples using the same method and criteria as in Example 1. Experimental Example 8-1 (comparison) using seasoning A was given a score of 5.0.

[0073] As a result, Experimental Example 8-1 received a score of 5.0, while Experimental Example 8-2 received a score of 3.0. This confirmed that radish peels treated with seasoning B, which contains the enzymatic hydrolysate (liquid portion) of sake lees and cyclic tetrasaccharides, showed significantly reduced bitterness and astringency compared to radish peels treated with seasoning A, which does not contain these ingredients. [Examples]

[0074] Outer leaves of Chinese cabbage, roughly chopped with a knife, were prepared. To 30g of these outer leaves, 0.3g each of seasoning A or seasoning B prepared in Example 7 was added (Experimental Example 9-1, Experimental Example 9-2). Sensory evaluation tests were conducted on these samples using the same method and criteria as in Example 1. Experimental Example 9-1 (comparison) using seasoning A was given a score of 5.0.

[0075] As a result, Experimental Example 9-1 received a score of 5.0, while Experimental Example 9-2 received a score of 3.0. This confirmed that the outer leaves of Chinese cabbage treated with seasoning B, which contains the enzymatic hydrolysate (liquid portion) of sake lees and cyclic tetrasaccharide, had significantly less bitterness and astringency compared to the outer leaves of Chinese cabbage treated with seasoning A, which does not contain these ingredients.

[0076] The results of Examples 7-9 are summarized in Table 6.

[0077] [Table 6] [Examples]

[0078] A 43 ppm sinigrin aqueous solution was prepared. Sinigrin is a bitter and astringent component known to be particularly abundant in cruciferous vegetables. To this, the same sake lees enzyme hydrolysate (raw material A2) and cyclic tetrasaccharide (raw material B) used in Example 2 were added to achieve final concentrations of 1% and 0.1%, respectively (Experimental Example 10-2). For comparison, a test group was created in which water was added to replace the sake lees enzyme hydrolysate and cyclic tetrasaccharide aqueous solution in Experimental Example 10-2, so that the total volume was the same (Experimental Example 10-1). These sinigrin aqueous solutions were subjected to measurement using a taste sensor (taste recognition device TS-5000Z, manufactured by Intelligent Sensor Technology Co., Ltd.).

[0079] The results are shown in Table 7 and Figure 1. Experimental Example 10-2 scored 3.35 points lower in the "bitterness and off-flavors" category compared to the control experimental example 10-1. This result indicates that the bitterness of sinigrin was significantly masked by the enzymatic hydrolysates of sake lees and the cyclic tetrasaccharide. Furthermore, in the umami category, Experimental Example 10-2 scored 0.83 points higher than Experimental Example 10-1. This suggests that adding sake lees enzyme hydrolysate and cyclic tetrasaccharide to foods containing sinigrin not only suppresses bitterness but also enhances umami.

[0080] [Table 7]

Claims

1. A food bitterness and astringency masking agent containing enzymatic hydrolysates of sake lees and cyclic tetrasaccharides as active ingredients.

2. The bitterness and astringency masking agent for food according to claim 1, wherein the cyclic tetrasaccharide is cyclic nigerosylnigerose.

3. The bitterness and astringency masking agent for food according to claim 1, wherein the ratio Y / X of the mass Y of the cyclic tetrasaccharide to the mass X of the soluble solids of the enzymatic hydrolysate of sake lees contained in the bitterness and astringency masking agent is 0.30 or more and 330 or less.

4. The bitterness and astringency masking agent for food according to claim 3, wherein the content ratio of the soluble solids to the total bitterness and astringency masking agent is 5.0 ppm or more and 49,400 ppm or less.

5. The bitterness and astringency masking agent for food according to claim 3, wherein the content ratio of the cyclic tetrasaccharide to the total bitterness and astringency masking agent is 30 ppm or more and 280,000 ppm or less.

6. The bitterness and astringency masking agent for food according to any one of claims 1 to 5, further containing alcohol, wherein the concentration of the alcohol is 1% or more and 60% or less.

7. A bitterness / astringency masking agent for food according to any one of claims 1 to 5, wherein the food comprises vegetables, fruits, coffee, or salts.

8. The bitterness and astringency masking agent for food according to claim 6, wherein the food comprises vegetables, fruits, coffee, or salts.

9. A method for masking the bitterness and astringency of food, A method for masking bitterness and astringency in food, comprising contacting the food with a bitterness / astringency masking agent described in any one of claims 1 to 5.

10. A method for masking the bitterness and astringency of food, A method for masking bitterness and astringency in food, comprising contacting the food with the bitterness and astringency masking agent described in claim 6.

11. A method for producing a processed food, comprising bringing a bitterness / astringency masking agent according to any one of claims 1 to 5 into contact with a target food to obtain a processed food in which bitterness / astringency is masked.

12. A method for producing a processed food, comprising bringing the bitterness / astringency masking agent described in claim 6 into contact with a target food to obtain a processed food in which bitterness / astringency is masked.

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