Food and beverages with a refreshing sour taste.

Abstract

The present invention aims to provide a novel means that allows for the refreshing sensation of sourness in food and beverages while reducing the unpleasant irritation caused by sourness. [Solution] A food or beverage containing an organic acid and a bitter component, wherein the bitter component is present in an amount of (acidity:bitter component) 1:0.0005 or more as a mass ratio to the acidity (%(w / w)) of the food or beverage converted to anhydrous citric acid.

Description

Technical Field

[0001] The present invention relates to food and drink products containing an organic acid and a bitter component in a predetermined amount.

Background Art

[0002] Sourness is an important element in the completion of the overall taste in food and drink products, together with sweetness, saltiness, etc. In particular, the refreshing flavor brought by sourness may become a preferred taste. On the other hand, sourness may be felt as a unique stinging sensation on the tongue, and this stimulation is felt unpleasant by not a few people.

[0003] Therefore, means for enabling masking of sourness have been conventionally developed and reported. For example, Patent Document 1 discloses that by adding a sourness masking composition for citric acid containing sucralose and an organic acid (excluding citric acid) to citric acid, the sourness of citric acid can be efficiently masked. Further, Patent Document 2 discloses that by using glutamine in combination with at least one organic acid selected from the group consisting of acetic acid, malic acid, tartaric acid, lactic acid, and citric acid, the sourness of the organic acid can be alleviated.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventors of the present invention have found that conventional methods for masking sourness uniformly reduce the perception of sourness in food and drink products, and there are cases where the refreshing flavor brought by sourness is also reduced together with the unpleasant stimulation.

[0006] Furthermore, the inventors have found that the perception of sourness differs depending on whether food or beverage is consumed refrigerated or at room temperature. Even with food or beverages that offer a refreshing sourness when consumed refrigerated, when consumed at room temperature, the sourness lingers long into the aftertaste, resulting in an unpleasant sensation, and the refreshing quality of the sourness is reduced or even completely absent.

[0007] Therefore, the present invention aims to provide a new means that allows for the refreshing sensation of sourness in food and beverages while reducing the unpleasant irritation caused by sourness.

[0008] Furthermore, the present invention aims to provide a novel means that allows for the refreshing sensation of sourness to be felt not only when food and beverages are consumed at cold temperatures, but also at room temperature, while simultaneously reducing the unpleasant irritation caused by sourness. [Means for solving the problem]

[0009] As a result of diligent research to solve the above problems, the present inventors have found that by incorporating a bitter component in a predetermined amount along with an organic acid, which is an acidic component, into food and beverages, it is possible to obtain food and beverages that provide a refreshing sour taste while reducing or eliminating the unpleasant sensation caused by sourness.

[0010] Furthermore, the inventors have discovered that by incorporating a bitter component in a predetermined amount along with an organic acid, which is an acidic component, into food and beverages, it is possible to obtain food and beverages that provide a refreshing sour taste while reducing or eliminating the unpleasant sensation caused by the sourness, not only when consumed at cold temperatures but also at room temperature.

[0011] This invention is based on these novel findings and encompasses the following inventions. [1] Food and beverages containing organic acids and bitter components, wherein the bitter components are present in an amount of (acidity:bitter component) 1:0.0005 or more as a mass ratio to the acidity (%(w / w)) of the food and beverage converted to anhydrous citric acid. [2] The food or beverage according to [1], wherein the bitter component comprises one or more selected from the group consisting of amino acids, polyphenols, alkaloids, terpenoids, inorganic salts, vitamins, and sugars that exhibit a bitter taste. [3] The food or beverage according to [1] or [2], wherein the bitter component comprises one or more selected from the group consisting of polyphenols and genthiobiose. [4] Food and beverages according to [2] or [3], wherein the polyphenols are one or more selected from the group consisting of catechin, anthocyanin, isoflavone, quercetin, tannin, hesperidin, cocoa polyphenol, rutin, ellagic acid, chlorogenic acid, curcumin, resperatrol, and sesamin. [5] Any food or beverage described in [1] to [4] wherein the bittering component is in the form of a part of a plant or an extract thereof that exhibits a bitter taste, and / or a part of a plant or an extract thereof that exhibits a bitter taste and contains one or more selected from the group consisting of amino acids, polyphenols, alkaloids, terpenoids, inorganic salts, vitamins, and sugars. [6] Any food or beverage according to [1] to [5], wherein the organic acid is one or more selected from the group consisting of citric acid, acetic acid, succinic acid, malic acid, tartaric acid, lactic acid, fumaric acid, adipic acid, itaconic acid, ascorbic acid, gluconic acid, and phytic acid. [7] Any food or beverage described in [1] to [6], wherein the food or beverage is a beverage, jelly drink, seasoning, confectionery, soup, powdered drink, powdered soup, yogurt, extract, tomato puree, pickled plum, pickles, or supplement. [8] Any food or beverage from [1] to [7] containing the organic acid in an amount exceeding 0.01% (w / w) as the acidity of the food or beverage converted to anhydrous citric acid.

[0012] [9] A method for producing food and beverages containing organic acids and bitter components, comprising blending the bitter component in an amount of (acidity:bitter component) 1:0.0005 or more as a mass ratio to the acidity (%(w / w)) of the food and beverage converted to anhydrous citric acid.

[10] The method for producing [9], wherein the bitter component comprises one or more selected from the group consisting of amino acids, polyphenols, alkaloids, terpenoids, inorganic salts, vitamins, and sugars that exhibit a bitter taste.

[11] A method for producing [9] or

[10] , wherein the bitter component comprises one or more selected from the group consisting of polyphenols and genthiobiose.

[12] A method for producing

[10] or

[11] , wherein the polyphenols are one or more selected from the group consisting of catechin, anthocyanin, isoflavone, quercetin, tannin, hesperidin, cocoa polyphenol, rutin, ellagic acid, chlorogenic acid, curcumin, resperatrol, and sesamin.

[13] A method for producing any of the methods in [9] to

[12] , wherein the bitter component is in the form of a part of a plant or an extract thereof that exhibits a bitter taste, and / or a part of a plant or an extract thereof that exhibits a bitter taste and contains one or more selected from the group consisting of amino acids, polyphenols, alkaloids, terpenoids, inorganic salts, vitamins, and sugars.

[14] A method of production according to any one of the [9] to

[13] , wherein the organic acid is selected from the group consisting of citric acid, acetic acid, succinic acid, malic acid, tartaric acid, lactic acid, fumaric acid, adipic acid, itaconic acid, ascorbic acid, gluconic acid, and phytic acid.

[15] A method of manufacturing any of [9] to

[14] , wherein the food and beverage is a beverage, jelly drink, seasoning, confectionery, soup, powdered drink, powdered soup, yogurt, extract, tomato puree, pickled plum, pickles, or supplement.

[16] A method of producing the food or beverage according to any of [9] to

[15] , comprising adding the organic acid in an amount exceeding 0.01% (w / w) as an acidity converted to anhydrous citric acid.

[0013]

[17] A method for reducing the unpleasant sourness of food and beverages containing organic acids, comprising adding a bitter component in an amount of (acidity:bitter component) 1:0.0005 or more as a mass ratio to the acidity (%(w / w)) of the food and beverage converted to anhydrous citric acid.

[18] The method of

[17] wherein the bittering component comprises one or more selected from the group consisting of amino acids, polyphenols, alkaloids, terpenoids, inorganic salts, vitamins, and sugars that exhibit a bitter taste.

[19] The method of

[17] or

[18] , wherein the bitter component comprises one or more selected from the group consisting of polyphenols and genthiobiose.

[20] The method of

[18] or

[19] , wherein the polyphenols are selected from the group consisting of catechin, anthocyanin, isoflavone, quercetin, tannin, hesperidin, cocoa polyphenol, rutin, ellagic acid, chlorogenic acid, curcumin, resperatrol, and sesamin.

[21] Any method of

[17] to

[20] wherein the bitter component is in the form of a part of a plant or an extract thereof that exhibits a bitter taste, and / or a part of a plant or an extract thereof that exhibits a bitter taste and contains one or more selected from the group consisting of amino acids, polyphenols, alkaloids, terpenoids, inorganic salts, vitamins, and sugars.

[22] The method according to any of

[17] to

[21] , wherein the organic acid is one or more selected from the group consisting of citric acid, acetic acid, succinic acid, malic acid, tartaric acid, lactic acid, fumaric acid, adipic acid, itaconic acid, ascorbic acid, gluconic acid, and phytic acid.

[23] Any method of

[17] to

[22] wherein the food or beverage is a beverage, a jelly drink, a seasoning, confectionery, soup, a powdered drink, a powdered soup, yogurt, an extract, a tomato puree, a pickled plum, a pickle, or a supplement.

[24] Any method of

[17] to

[23] , which includes adding the organic acid in an amount greater than 0.01% (w / w) as an acidity converted to anhydrous citric acid of the food or beverage. [Effects of the Invention]

[0014] According to the present invention, it is possible to provide a novel means that allows for the refreshing sensation of sourness in food and beverages while reducing the unpleasant irritation caused by sourness.

[0015] Further, according to the present invention, not only when the temperature of food and drink during eating or drinking is cold, but also when it is at room temperature, it is possible to provide a new means that can reduce an unpleasant stimulus caused by sourness while allowing the refreshing feeling of sourness to be felt.

Embodiments for Carrying Out the Invention

[0016] In the present invention, the "organic acid" means something that can impart or adjust sourness in food and drink. In particular, those generally used as "acidulants" or "pH adjusters" in the production of food and drink can be preferably used in the present invention. Examples of the "organic acid" that can be used in the present invention include citric acid, acetic acid, succinic acid, malic acid, tartaric acid, lactic acid, fumaric acid, adipic acid, itaconic acid, ascorbic acid, gluconic acid, phytic acid, and the like. More specifically, examples of the "organic acid" that can be used in the present invention include adipic acid, ascorbic acid, citric acid, gluconic acid, succinic acid, DL-tartaric acid, L-tartaric acid, lactic acid, glacial acetic acid, fumaric acid, DL-malic acid, etc., but are not limited thereto. The organic acid may be used alone or in combination with different organic acids.

[0017] In the food or drink of the present invention, the organic acid can be included in any amount capable of imparting acidity to the food or drink, and is preferably included in an amount that provides a refreshing sour taste in the food or drink. For example, the food or drink of the present invention contains an organic acid in an amount of more than 0.01% by mass, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, or 0.6% by mass or more, in terms of the amount converted to anhydrous citric acid based on acidity. The upper limit is not particularly limited, but it can be set to an amount such that an unpleasant irritation caused by the sour taste of the organic acid is not felt in the food or drink of the present invention. For example, it can be set to 3% by mass or less, 2.5% by mass or less, 2.25% by mass or less, 2% by mass or less, 1.75% by mass or less, or 1.5% by mass or less, in terms of the amount converted to anhydrous citric acid based on acidity. The range of the amount of the organic acid in the food or drink of the present invention can be represented by using two numerical values respectively selected from the lower limit and the upper limit numerical values. For example, the food or drink of the present invention contains an organic acid in an amount appropriately selected according to the form of the food or drink and the type of the organic acid, from ranges such as more than 0.01% by mass to 3% by mass, 0.05% by mass to 2.5% by mass, 0.1% by mass to 2.25% by mass, 0.3% by mass to 2% by mass, 0.5% by mass to 1.75% by mass, 0.6% by mass to 1.5% by mass, in terms of the amount converted to anhydrous citric acid based on acidity.

[0018] In the present invention, the "bitter component" refers to a component that exhibits bitterness, and particularly, those used in the production of food or drink can be preferably used in the present invention. Examples of the "bitter component" that can be used in the present invention include, but are not limited to, amino acids, polyphenols, alkaloids, terpenoids, inorganic salts, vitamins, saccharides, etc., which are known to exhibit bitterness.

[0019] Examples of amino acids that exhibit bitterness include, but are not limited to, branched-chain amino acids (BCAAs) (such as valine, leucine, isoleucine, etc.), aromatic amino acids (such as phenylalanine, tryptophan, tyrosine, etc.), methionine, arginine, histidine, lysine, etc.

[0020] Polyphenols that exhibit a bitter taste include flavonoids (e.g., catechins (catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate)), anthocyanins, isoflavones, quercetin, tannins, hesperidin, cocoa polyphenols, rutin, theaflavins, thearubigins, soy isoflavones, enzyme-treated rutin, flavangenol, enzyme-treated isoquercitrin, pycnogenol, water-soluble rosemarinic acid, enzyme-treated hesperidin, apple polyphenols, pomegranate polyphenols, polymethoxyflavones, xanthohumol, hop flavanoids, proanthocyanidins (grape seed polyphenols), luteolin, luteolin-7-glucoside, strictinin, pelargonidin, apiin, apigenin, orientin, isooli Examples include, but are not limited to, entin, diosmin, genistin, daidzein, hesperetin, naringin, enzyme-treated naringin, naringenin, phloretin, myricetin, kaempferol, corilladin, red wine polyphenols, proanthocyanidins, quercetin malonyl glucoside, cocoa flavanol, γ-oryzanol, sweet potato stem and leaf polyphenols, taxifolin, apigenin, chrysin, kaempferol, isorhamnetin, flavan-3-ol, naringin, guava leaf polyphenols, etc., as well as their glycosides or polymers, and non-flavonoids (e.g., ellagic acid, chlorogenic acid, curcumin, resperatrol, sesamin, sesamolin, sesamol, ferulic acid, gallic acid, geponisidic acid, carnosol, terpene lactones, stilbene, saponins, etc.).

[0021] Examples of alkaloids that exhibit a bitter taste include, but are not limited to, caffeine, theobromine, nicotine, and quinine.

[0022] Examples of terpenoids that exhibit a bitter taste include, but are not limited to, humulone, isohumulone, cucurbitacin, momordicin, limonin, nomilin, and bile acids.

[0023] Examples of inorganic salts that exhibit a bitter taste include, but are not limited to, potassium salts (such as potassium chloride), magnesium salts (such as magnesium chloride and magnesium sulfate), and calcium salts (such as calcium sulfate).

[0024] Examples of vitamins that exhibit a bitter taste include, but are not limited to, vitamin B1 group (e.g., thiamine, thiamine nitrate, thiamine hydrochloride, vitamin B1 derivatives (thiamine propyl disulfide, thiamine tetrahydrofurfuryl disulfide (fursultiamine), etc.)), vitamin B2 group (e.g., riboflavin, riboflavin sodium phosphate, riboflavin butyrate, etc.), vitamin B6 group (e.g., pyridoxine, pyridoxal, pyridoxamine, and their phosphates and hydrochlorides, etc.), and vitamin B12 group (e.g., cobalamin, cyanocobalamin, methylcobalamin, adenosylcobalamin, hydroxocobalamin, etc.).

[0025] Examples of sugars that exhibit a bitter taste include gentiobiose, but are not limited to these. Genthiobiose is one of the oligosaccharides collectively called gentiooligosaccharides and is found in β-glucooligosaccharide-containing syrups obtained by reacting glucose with β-glucosidase. Gentose #45 (Nippon Shokuhin Kako) is a commercially available β-glucooligosaccharide-containing syrup that includes gentiobiose.

[0026] In the present invention, the "bitter component" may be one synthesized by a known method, one commercially available product, or one extracted from a plant by a known method. Furthermore, in the present invention, the "bitter component" may be used in the form of a part of a plant known to exhibit bitterness (e.g., leaves, flowers, stems, bark, roots, fruits, seeds, etc.) or an extract thereof, and / or a part of a plant (e.g., leaves, flowers, stems, bark, roots, fruits, seeds, etc.) or an extract thereof that contains amino acids, polyphenols, alkaloids, terpenoids, inorganic salts, vitamins, sugars, etc., which are known to exhibit the above bitterness. The "part of the plant" may be in its original form, cut to an appropriate size or shape, and / or dried, crushed, pulverized, and / or ground form. Examples of "extracts" include juice, extracts, or mixtures thereof, or concentrated or dried concentrates or dried products of the juice, extracts, or mixtures thereof. In the present invention, plants that can be used as "bitter components" include, for example, tea (containing catechins, etc.), blueberries and grapes (containing anthocyanins, etc.), soybeans (containing isoflavones, etc.), onions and apples (containing quercetin, etc.), lotus root and grapes (containing tannins, etc.), citrus fruits such as grapefruit, oranges, and lemons (containing hesperidin, etc.), cocoa (containing polyphenols, etc.), buckwheat and figs (containing rutin, etc.), bitter oak (containing ellagic acid, etc.), coffee (containing chlorogenic acid, etc.), turmeric (containing curcumin, etc.), peanuts (containing resveratrol, etc.), sesame (containing sesamin, etc.), and moreover, for example, kale, quats, etc. Examples include, but are not limited to, spinach, cinchona, phellodendron, dandelion, gentian, guarana, Jamaican cassia, rosemary, Japanese pagoda tree, hops, blackcurrant, cranberry, blueberry, lychee, gentian, kiwi, yuzu, amla, pomegranate, pine, evening primrose, guava, mint, eucalyptus, black rice, butterbur, red ginger, rose, perilla, barley, black beans, adzuki beans, olive, citronella, mallow, clove, fennel, horseradish, sage, water dropwort, bitter melon, houttuynia cordata, wormwood, lychee, rapeseed, sunflower, pimenta, propolis, tree fern, ginkgo, balsam, gentian, tomato, bell pepper, celery, potato, asparagus, etc.

[0027] The bitter components may be used individually or in combination with different bitter components.

[0028] In the food and beverage of the present invention, the bitter component is expressed as (acidity:bitter component) in the following mass ratios to the acidity (%(w / w)) expressed in terms of anhydrous citric acid:1:0.0005 or higher, 1:0.0007 or higher, 1:0.001 or higher, greater than 1:0.001, 1:0.002 or higher, 1:0.005 or higher, 1:0.01 or higher, 1:0.012 or higher, 1:0.015 or higher, 1:0.02 or higher, 1:0.03 or higher, 1:0.04 or higher, 1:0.05 or higher, 1:0.06 or higher, 1:0.07 or higher, 1:0.0 The amount contained is 8 or more, 1:0.09 or more, 1:0.1 or more, 1:0.15 or more, 1:0.17 or more, 1:0.2 or more, 1:0.3 or more, or 1:0.4 or more, and the upper limit is not particularly limited, but it can be an amount in which an unpleasant bitterness caused by the bitter component is not felt in the food and beverage of the present invention, for example, (acidity:bitter component) can be 1 or less, 1:0.8 or less, 1:0.5 or less, 1:0.2 or less, 1:0.1 or less, 1:0.05 or less, or 1:0.04 or less. The range of bitter components in the food and beverage of the present invention can be expressed using two numerical values ​​selected from the lower and upper limits mentioned above. For example, the bitter component can be included in an amount appropriately selected from the range of (acidity:bitter component) 1:0.0005~1, 1:0.0007~1, 1:0.001~1, 1:0.002~0.8, 1:0.005~0.8, 1:0.01~0.5, 1:0.02~0.5, or 1:0.03~0.5, depending on the form of the food and beverage and the type of bitter component.

[0029] In one embodiment of the present invention, when polyphenols are used as bitter components, the range of the amount of polyphenols in the food and beverage of the present invention can be expressed using two numerical values ​​selected from the lower and upper limits mentioned above. For example, the amount can be included in a mass ratio (acidity:bitter component) of 1:0.0005~0.1, 1:0.0007~0.1, 1:0.001~0.1, 1:0.001~0.05, or 1:0.001~0.04, which can be appropriately selected from these ranges.

[0030] Furthermore, in another embodiment of the present invention, when a bitter sugar is used as the bitter component, the range of the amount of bitter sugar in the food and beverage of the present invention can be expressed using two numerical values ​​selected from the lower and upper limits mentioned above. For example, the amount can be included in a mass ratio (acidity:bitter component) of 1:0.005~1, 1:0.007~1, 1:0.01~1, 1:0.012~1, 1:0.015~1, 1:0.015~0.8, or 1:0.015~0.5, which can be appropriately selected from these ranges.

[0031] Furthermore, in another embodiment of the present invention, when an extract of a plant exhibiting bitterness is used as the bittering component, the range of the amount of the extract of the plant exhibiting bitterness in the food and beverage of the present invention can be expressed using two numerical values ​​selected from the lower and upper limits mentioned above. For example, the amount can be included in a mass ratio (acidity:bitter component) of 1:0.005~1, 1:0.007~1, 1:0.01~1, 1:0.012~1, 1:0.015~1, 1:0.015~0.8, or 1:0.015~0.5, as expressed in terms of the acidity (%(w / w)) of the food and beverage converted to anhydrous citric acid.

[0032] In the present invention, by incorporating a bitter component in the above amount into a food or beverage containing an organic acid, which is an acidic component, the refreshing acidity derived from the organic acid can be felt in the food or beverage, while the unpleasant sensation caused by the acidity can be reduced or, if not preferred, not felt.

[0033] Furthermore, in the present invention, by incorporating a bitter component in the above amount into food and beverages containing an organic acid, which is an acidic component, the food and beverage can be enjoyed while providing a refreshing sourness derived from the organic acid, regardless of the consumption temperature, while reducing or, more specifically, making unpleasantly undetectable, the unpleasant sensation caused by the sourness (more specifically, the unpleasant sensation caused by the sourness at room temperature).

[0034] In addition to the above-mentioned organic acids and bitter components, the food and beverages of the present invention may optionally contain other components commonly used in the manufacture of food and beverages, such as excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, coating agents, thickeners, gelling agents, preservatives, antioxidants, colorants, anti-coagulation agents, absorption enhancers, solvents, solubilizers, isotonic agents, stabilizers, flavoring and odor-correcting agents, pH adjusters, flavorings, sweeteners, taste components, acidulants, seasonings, organic salts, inorganic salts, emulsifiers, etc., selected and blended as appropriate according to the desired form of the food and beverage and within a range that does not hinder the desired effects of the present invention.

[0035] The food and beverages of the present invention are not particularly limited in form, and the above-mentioned organic acids and bitter components, along with other components as needed, can be combined to form powders, fine granules, granules, solids, semi-solids, pastes, liquids, etc., depending on the type of food and beverage to be intended. More specifically, the food and beverages of the present invention may include, for example, beverages and jelly drinks (e.g., soft drinks, juices, fruit drinks, vegetable drinks, milk-containing drinks, jelly drinks, vinegar drinks, fruit vinegars, lactic acid bacteria drinks, wine, alcoholic beverages, non-alcoholic drinks, carbonated drinks, herbal teas (rosehip tea, etc.), coffee, etc.), seasonings (e.g., jams, vinegars, ponzu sauces, sauces, dips, tomato sauces, ketchups, fruit sauces, tube seasonings (e.g., lemon, yuzu pepper, etc.), dressings, mayonnaise, etc.), confectionery (e.g., fresh confectionery (jelly), gummies, gum, candy, tablet candy, etc.), soups, powdered drinks, powdered soups, yogurt, extracts (e.g., plum, prune, etc.), tomato puree, pickled plums, pickles, supplements, etc. (but is not limited to these).

[0036] Furthermore, the food and beverages of the present invention may include not only general food and beverages, but also health functional foods (foods for specified health uses (including conditionally specified health uses), nutrient function foods, and foods with functional claims), and health foods, etc.

[0037] Furthermore, the food and beverages of the present invention may also include animal feed and feed additives.

[0038] The food and beverages of the present invention can be provided in the form of containers such as cans, bottles, pouches, bottles, tube bottles, trays, and paper cartons. Depending on the type of food and beverage, the food and beverages of the present invention can be provided frozen, refrigerated, or at room temperature, and depending on the type of food and beverage, they can be consumed frozen, refrigerated, at room temperature, or heated. In the food and beverages of the present invention, regardless of the temperature at which they are consumed, the unpleasant irritation caused by sourness is reduced or preferably not felt, and the refreshing sourness derived from organic acids can be felt.

[0039] The food and beverages of the present invention can be manufactured by mixing the above-mentioned predetermined amounts of organic acids and bitter components, and optionally the above-mentioned other components, in amounts that do not hinder the desired effects of the present invention. All components may be mixed together, or they may be added separately or sequentially in any combination (the order does not matter) and then mixed.

[0040] The manufactured food and beverages may be filled into containers and / or subjected to heat sterilization. Heat sterilization may be performed before filling the food and beverages into containers, after filling them into containers, or before and after filling them into containers.

[0041] The present invention will be described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0042] Experiment 1: Effects of containing bitter components (genthiobiose) (1) Preparation of jelly drinks According to the composition shown in Table 1 below, each component was added and mixed, then subjected to heat sterilization treatment equivalent to 65°C for 10 minutes. Finally, the mixture was filled into aluminum pouches with caps (spout pouches) to produce containerized jelly beverages (Examples 1-1 to 1-3, Comparative Example 1-1) with different amounts of bittering component (Gentos #45 (Nippon Shokuhin Kako)). In the following tables, the amounts of each component are expressed in "parts by mass".

[0043] For each of the resulting containerized jelly drinks, samples were prepared both at room temperature (stored indoors) and at a chilled temperature (4°C) (stored in a refrigerator) and used for sensory evaluation.

[0044] Furthermore, while Gentose #45 is used as the bittering agent, the Gentose #45 used contains 4.31% gentiobiose, which is a bittering agent. Therefore, the gentiobiose equivalent amount is also shown in the table below. The acidic components used were citric acid and ascorbic acid, and the amounts converted from acidity to anhydrous citric acid are listed in the table below. In addition, xanthan gum, locust bean gum, and agar were used as gelling agents.

[0045] (2) Sensory evaluation Five well-trained professional panelists consumed jelly drinks at room temperature and chilled, and evaluated the "refreshingness of the sourness" and "unpleasant irritation due to the sourness" on a five-point scale. The order of consumption (chilled vs. room temperature) and the amount consumed were not specified. After consuming one jelly drink, the panelists rinsed their mouths and then consumed the other. After consumption, the five panelists discussed and evaluated each jelly drink on a five-point scale according to the following criteria.

[0046] • Refreshing acidity 5: I feel it very strongly 4: I feel it strongly 3: Feel 2: It feels weak 1: I don't feel it

[0047] • Unpleasant irritation due to sourness (A rating of 5 or 4 indicates that the acidity is perceived as unpleasant.) 5: I feel it strongly 4: Feel 3: It feels weak 2: Slightly felt 1: I don't feel it

[0048] (3) Results The results of the sensory evaluation are shown in Table 1 below. The jelly drink that did not contain bitter components (Comparative Example 1-1) had a very strong refreshing sourness when cold, and no unpleasant sourness was felt. However, at room temperature, the refreshing sourness was not felt, and an unpleasant sourness was strongly felt.

[0049] On the other hand, when bitter components were included (Examples 1-1 to 1-3), a refreshing sourness was felt even at room temperature, and the unpleasant irritation caused by the sourness was significantly reduced and hardly felt. In particular, at a certain level of acidity, the higher the amount of bitter components included, the more the unpleasant irritation caused by the sourness at room temperature was reduced, and the more the refreshing sourness was felt. Furthermore, no bitterness derived from bittering components was detected in any of the jelly drinks.

[0050] These results confirm that by incorporating bitter components, it is possible to reduce the unpleasant irritation caused by sourness, regardless of whether the drink is cold or at room temperature, and to produce a jelly drink that offers a refreshing sour taste.

[0051] [Table 1]

[0052] Experiment 2: On the amount of acidic component in the presence of bitter component (genthiobiose) (1) Preparation of jelly drinks According to the composition shown in Table 2 below, containerized jelly beverages were prepared using the same method as described in Experiment 1 (1) above, except that the amount of acidic component was varied while maintaining a constant amount of bitter component. Samples at room temperature and chilled were prepared for each and used in the sensory evaluation.

[0053] (2) Sensory evaluation Sensory evaluation was conducted using the same method as described in (2) of Experiment 1 above, to assess the "refreshingness of the sourness" and the "unpleasant irritation caused by the sourness."

[0054] (3) Results The results of the sensory evaluation are shown in Table 2 below. With a certain amount of bitter components present, the more acidic components were added, the more the unpleasant irritation from the acidity was perceived, both at cold and room temperature. Even at the highest acidity level, the unpleasant irritation from the acidity was only mildly felt at both cold and room temperature (Examples 2-4). Furthermore, no bitterness derived from bittering components was detected in any of the jelly drinks.

[0055] [Table 2]

[0056] Experiment 3: On the form of beverages (1) Preparation of beverages Bottled beverages were prepared using the same method as described in Experiment 1 (1) above, except that a gelling agent was not included, according to the compositions in Tables 3-1 and 3-2 below. Samples at room temperature and chilled were prepared for each and used in the sensory evaluation.

[0057] (2) Sensory evaluation Sensory evaluation was conducted using the same method as described in (2) of Experiment 1 above, to assess the "refreshingness of the sourness" and the "unpleasant irritation caused by the sourness."

[0058] (3) Results The results of the sensory evaluation are shown in Tables 3-1 and 3-2 below. Similar to the jelly drinks described above, even in the form of a liquid beverage, the inclusion of bitter components allows for a refreshing sourness to be felt even at room temperature, and the unpleasant sensation caused by the sourness is significantly reduced, with almost no sensation. In particular, at a certain level of acidity, the higher the amount of bitter components included, the more the unpleasant sensation caused by the sourness at room temperature is reduced, and the more the refreshing sourness is felt (Examples 3-1, 3-2, 3-3, 3-4, 3-5, 3-6, 3-7).

[0059] Furthermore, when the acidity was lowest, neither the refreshing acidity nor the unpleasant sourness was felt at either cold or room temperature (Comparative Examples 3-1 to 3-3). When the acidity was high but the amount of bitter components was low, an unpleasant sourness was felt at room temperature (Comparative Examples 3-4, 3-5). Furthermore, no bitterness originating from bitter components was detected in any of the beverages.

[0060] These results confirm that by incorporating bitter components, it is possible to reduce the unpleasant irritation caused by sourness, regardless of the form of the prepared beverage, whether it is served cold or at room temperature, and to produce a beverage that offers a refreshing sour taste.

[0061] [Table 3-1]

[0062] [Table 3-2]

[0063] Experiment 4: Effects of adding sweeteners (1) Preparation of beverages Bottled beverages were prepared using the same method as described in Experiment 1 (1) above, except that gelling agents and sweetening agents were not included, according to the compositions in Tables 4-1 and 4-2 below. Samples were prepared at room temperature and chilled for each, and used in the sensory evaluation.

[0064] (2) Sensory evaluation Sensory evaluation was conducted using the same method as described in (2) of Experiment 1 above, to assess the "refreshingness of the sourness" and the "unpleasant irritation caused by the sourness."

[0065] (3) Results The results of the sensory evaluation are shown in Tables 4-1 and 4-2 below. Similar to the beverage containing sweeteners in Experiment 3 above, it was confirmed that even in beverages without sweeteners, the addition of bittereners significantly reduced the unpleasant sensation of sourness, even at room temperature, while still providing a refreshing sourness. In particular, at a certain level of acidity, the higher the amount of bitterener added, the more the unpleasant sensation of sourness at room temperature was reduced, and the more refreshing the sourness was perceived (Examples 4-1, 4-2, 4-3, 4-4, 4-5, 4-6, 4-7). Furthermore, at the lowest acidity, neither the refreshing sensation of sourness nor the unpleasant sensation of sourness was perceived at either cold or room temperature (Comparative Examples 4-1 to 4-3). When the acidity was high but the amount of bitterener was low, the unpleasant sensation of sourness was felt at room temperature (Comparative Examples 4-4, 4-5). Furthermore, no bitterness originating from bitter components was detected in any of the beverages.

[0066] These results confirm that, regardless of whether or not sweetening agents are included, adding bittering agents can reduce the unpleasant sensation caused by sourness at both cold and room temperature, making it possible to produce beverages with a refreshing sour taste.

[0067] [Table 4-1]

[0068] [Table 4-2]

[0069] Experiment 5: Effects of containing bitter components (Bitter oak extract) (1) Preparation of jelly drinks Jelly beverages were prepared in containers using the same method as described in Experiment 1 (1) above, except that bitter oak extract was added as a bittering component, according to the compositions in Tables 5-1 and 5-2 below. Samples were prepared at room temperature and chilled for each, and used in the sensory evaluation. The bitter oak extract used was the one sold by Takasago International Corporation.

[0070] (2) Sensory evaluation Sensory evaluation was conducted using the same method as described in (2) of Experiment 1 above, to assess the "refreshingness of the sourness" and the "unpleasant irritation caused by the sourness."

[0071] (3) Results The results of the sensory evaluation are shown in Tables 5-1 and 5-2 below. Even when containing bitter quince extract as a bittering component, the refreshing acidity was felt not only at cold temperatures but also at room temperature, and the unpleasant irritation caused by the acidity was hardly felt and was significantly reduced. In particular, at a certain acidity level, the higher the amount of bittering component, the more the unpleasant irritation caused by the acidity at room temperature was reduced, and the more the refreshing acidity was felt. Furthermore, no bitterness derived from bittering components was detected in any of the jelly drinks.

[0072] These results confirm that the bitter component is not limited to a specific one, and that its addition can reduce the unpleasant irritation caused by sourness, regardless of whether the drink is cold or at room temperature, making it possible to produce a jelly drink with a refreshing sour taste.

[0073] [Table 5-1]

[0074] [Table 5-2]

[0075] Experiment 6: On the amount of acidic component in the presence of bitter component (Bitter Orange extract) (1) Preparation of jelly drinks Except for adding a fixed amount of bitter component (Bitter Orange extract) and varying the amount of acidic component, containerized jelly beverages were prepared using the same method as described in Experiment 1 (1) above, according to the composition shown in Table 6 below. Samples were prepared at room temperature and chilled for each, and used in sensory evaluation.

[0076] (2) Sensory evaluation Sensory evaluation was conducted using the same method as described in (2) of Experiment 1 above, to assess the "refreshingness of the sourness" and the "unpleasant irritation caused by the sourness."

[0077] (3) Results The results of the sensory evaluation are shown in Table 6 below. With a certain amount of bitter components present, the higher the amount of acidic components added, the more the unpleasant irritation from the acidity was perceived, both at cold and room temperature. Furthermore, no bitterness derived from bittering components was detected in any of the jelly drinks.

[0078] [Table 6]

[0079] Experiment 7: Effects of other bitter components (1) Preparation of jelly drinks Jelly beverages were prepared in containers using the same method as described in Experiment 1 (1) above, except that the following bitter components were added according to the compositions in Tables 7-1, 7-2, and 7-3 below. Samples were prepared at room temperature and chilled for each of these conditions, and used for sensory evaluation.

[0080] The bitter components used include coffee flavor (manufactured by Takasago International Corporation), three types of matcha flavor (manufactured by Takasago International Corporation), bitter flavor (manufactured by Takasago International Corporation), two types of coffee extract (manufactured by Takasago International Corporation), powdered matcha (manufactured by Ito En), (manufactured by Takasago International Corporation), grapefruit flavor (manufactured by San-Ei Gen FFI), grapefruit juice (manufactured by Yuzan), lemon extract (manufactured by Inabata International Corporation), hassaku peel extract (manufactured by Inabata International Corporation), bitter citrus flavor (manufactured by Inabata International Corporation), and lemon flavor (manufactured by Takasago International Corporation).

[0081] (2) Sensory evaluation Sensory evaluation was conducted using the same method as described in (2) of Experiment 1 above, to assess the "refreshingness of the sourness" and the "unpleasant irritation caused by the sourness."

[0082] (3) Results The results of the sensory evaluation are shown in Tables 7-1, 7-2, and 7-3 below. In all cases where bittering components were used, the refreshing acidity was perceived not only at cold temperatures but also at room temperature, and it was confirmed that the unpleasant irritation caused by the acidity was significantly reduced and not felt. Furthermore, no bitterness derived from bittering components was detected in any of the jelly drinks.

[0083] These results confirm that the bitter component is not limited to a specific one, and that its addition can reduce the unpleasant irritation caused by sourness, regardless of whether the drink is cold or at room temperature, making it possible to produce a jelly drink with a refreshing sour taste.

[0084] [Table 7-1]

[0085] [Table 7-2]

[0086] [Table 7-3]

[0087] Experiment 8: Effects of bitter components (polyphenols) (1) Preparation of beverages Bottled beverages were prepared using the same method as described in Experiment 1 (1) above, except that they were not formulated with sweeteners or gelling agents, and that the following bittering components were included, according to the compositions in Tables 8-1, 8-2, and 8-3 below. Each of these was then prepared at room temperature and used for sensory testing.

[0088] The bittering components used were Fujiflavone P10 (manufactured by Fujikko, containing 10 w / w% isoflavones), Meiji Cassis Polyphenol AC10 (manufactured by Meiji, containing 10 w / w% anthocyanins), αG Rutin P (manufactured by Toyo Sugar Refining, containing 42 w / w% rutin), and Turmeric Color (manufactured by Inabata Flavoring, containing 26.2 w / w% curcumin).

[0089] (2) Sensory evaluation Sensory evaluation was conducted using the same method as described in (2) of Experiment 1 above, to assess "unpleasant irritation due to sourness."

[0090] (3) Results The results of the sensory evaluation are shown in Tables 8-1, 8-2, and 8-3 below. Regardless of which bittering component was used, a refreshing sourness was perceived even at room temperature, and it was confirmed that no unpleasant irritation from the sourness was felt. Furthermore, no bitterness originating from bitter components was detected in any of the beverages.

[0091] [Table 8-1]

[0092] [Table 8-2]

[0093] Table 8-3

Claims

1. Food and beverages containing organic acids and bitter components, wherein the bitter components are present in an amount of (acidity:bitter component) 1:0.0005 or more as a mass ratio to the acidity (% (w / w)) of the food and beverage converted to anhydrous citric acid.

2. The food or beverage according to claim 1, wherein the bitter component comprises one or more selected from the group consisting of amino acids, polyphenols, alkaloids, terpenoids, inorganic salts, vitamins, and sugars, which exhibit a bitter taste.

3. The food or beverage according to claim 1, wherein the bitter component comprises one or more selected from the group consisting of polyphenols and genthiobiose.

4. The food and beverage according to claim 3, wherein the polyphenols are one or more selected from the group consisting of catechin, anthocyanin, isoflavone, quercetin, tannin, hesperidin, cocoa polyphenol, rutin, ellagic acid, chlorogenic acid, curcumin, resperatrol, and sesamin.

5. The food or beverage according to claim 1, wherein the bitter component has the form of a part of a plant or an extract thereof that exhibits bitterness, and / or a part of a plant or an extract thereof that exhibits bitterness and contains one or more selected from the group consisting of amino acids, polyphenols, alkaloids, terpenoids, inorganic salts, vitamins, and sugars.

6. The food or beverage according to claim 1, wherein the organic acid is one or more selected from the group consisting of citric acid, acetic acid, succinic acid, malic acid, tartaric acid, lactic acid, fumaric acid, adipic acid, itaconic acid, ascorbic acid, gluconic acid, and phytic acid.

7. The food and beverage according to claim 1, wherein the food and beverage is a beverage, a jelly drink, a seasoning, confectionery, soup, a powdered drink, a powdered soup, yogurt, an extract, a tomato puree, a pickled plum, pickles, or a supplement.

8. The food or beverage according to claim 7, wherein the organic acid is contained in an amount exceeding 0.01% (w / w) of the acidity of the food or beverage converted to anhydrous citric acid.

9. A method for producing food and beverages containing organic acids and bitter components, comprising blending the bitter component in an amount of (acidity:bitter component) 1:0.0005 or more as a mass ratio to the acidity (% (w / w)) of the food and beverage converted to anhydrous citric acid.

10. A method for reducing the unpleasant sourness of food and beverages containing organic acids, comprising adding a bitter component in an amount of (acidity:bitter component) 1:0.0005 or more as a mass ratio to the acidity (% (w / w)) of the food and beverage converted to anhydrous citric acid.

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