Taste-improving composition, taste-improving method, use of fucose, and composition containing polyphenol and fucose

Abstract

To provide technique that improves a taste added by polyphenols.SOLUTION: A composition for improving the taste of a polyphenol-containing composition comprises fucose as an active ingredient. There is also provided a method for improving the taste of a polyphenol-containing composition, by blending fucose with the polyphenol-containing composition. The polyphenol-containing composition preferably contains at least one polyphenol selected from the group consisting of cacao polyphenol, theaflavin, isoflavone, chlorogenic acid, catechin, curcumin, anthocyanin, shogaol, and gingerol.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition for improving taste, a method for improving taste, use of fucose, and a composition containing a polyphenol and fucose. [Background technology]

[0002] Polyphenols, found in the bark, epidermis, seeds, etc. of plants, are a general term for compounds with multiple phenolic hydroxy groups in the molecule, and are generally compounds that cause color, bitterness, astringency, etc. For example, in cocoa, chocolate, black tea, soy milk, coffee, etc., which contain polyphenols as ingredients, polyphenols often determine the basic taste of these foods and beverages, such as bitterness, astringency, and unpleasant notes, and many consumers dislike their unique taste.

[0003] Regarding a method for improving the taste of polyphenols, for example, Patent Document 1 discloses a food flavor improver or a formulation masking agent comprising a branched sugar having a degree of polymerization of 5 to 10 or a reduced product thereof. The branched sugar effectively reduces the bitterness and / or astringency caused by polyphenols, and therefore, by adding the branched sugar to a polyphenol-containing food, it is possible to improve the flavor without impairing the original flavor of the food.

[0004] Furthermore, for example, Patent Document 2 discloses an agent for suppressing the bitterness or astringency of beverages or foods, which is characterized by having casein phosphopeptide or sericin as an active ingredient, and it is said that by adding this agent to black tea leaf extract, green tea leaf extract, etc., the bitterness and astringency of these beverages can be suppressed.

[0005] Furthermore, for example, Patent Document 3 discloses a method for improving the taste of polyphenol-containing fruit wine or fruit drink, which is characterized by adding a D-amino acid or a salt thereof to the polyphenol-containing fruit wine or fruit drink. This method is said to reduce the astringency or bitterness caused by polyphenols in the fruit wine or fruit drink, thereby making the taste mellower.

[0006] Furthermore, for example, Patent Document 4 discloses polyphenol-containing foods and beverages that contain advantame and in which the bitterness and / or astringency of polyphenols is masked. By containing or adding advantame, the bitterness and astringency of polyphenols in the polyphenol-containing foods and beverages can be masked without impairing the original flavor and deliciousness of the polyphenol-containing foods and beverages, making them easier to drink.

[0007] Furthermore, for example, Patent Document 5 discloses a bitterness suppressor containing at least one angelic acid ester as an active ingredient, and claims that the ester derived from Roman chamomile can suppress the bitterness derived from foodstuffs such as coffee, tea, and cacao. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-83248 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-217442 [Patent Document 3] Japanese Patent Application Laid-Open No. 2014-124171 [Patent Document 4] Japanese Patent Application Laid-Open No. 2016-77292 [Patent Document 5] Japanese Patent Application Publication No. 2018-191581 Summary of the Invention [Problem to be solved by the invention]

[0009] Although various ingredients that improve the taste of polyphenols have been known, the development of further materials is desired for the convenience of use.

[0010] Therefore, an object of the present invention is to provide a material that is effective against various polyphenols and can improve the taste of compositions containing these polyphenols. [Means for solving the problem]

[0011] As a result of extensive research, the present inventors have found that fucose has the effect of improving the taste of a composition containing polyphenols, and have thus completed the present invention.

[0012] That is, according to a first aspect of the present invention, there is provided a composition for improving the taste of a polyphenol-containing composition, which contains fucose as an active ingredient.

[0013] In the above-mentioned taste-improving composition, it is preferable that the polyphenol-containing composition contains one or more polyphenols selected from the group consisting of cocoa polyphenols, theaflavins, isoflavones, chlorogenic acid, catechins, curcumin, anthocyanins, shogaols, and gingerols.

[0014] In addition, according to a second aspect of the present invention, there is provided a method for improving the taste of a polyphenol-containing composition, which comprises adding fucose to the polyphenol-containing composition.

[0015] In the above-mentioned taste improving method, it is preferable that the polyphenol-containing composition contains one or more polyphenols selected from the group consisting of cocoa polyphenols, theaflavins, isoflavones, chlorogenic acid, catechins, curcumin, anthocyanins, shogaols, and gingerols.

[0016] According to a third aspect of the present invention, there is provided a use of fucose for improving the taste of a polyphenol-containing composition.

[0017] When using the above-mentioned fucose, it is preferable that the polyphenol-containing composition contains one or more polyphenols selected from the group consisting of cocoa polyphenols, theaflavins, isoflavones, chlorogenic acid, catechins, curcumin, anthocyanins, shogaols, and gingerols.

[0018] In addition, according to a fourth aspect, the present invention provides a composition containing a polyphenol and fucose, wherein the content of the fucose is 0.001 to 150 parts by mass per part by mass of the polyphenol.

[0019] The composition preferably contains one or more polyphenols selected from the group consisting of cocoa polyphenols, theaflavins, isoflavones, chlorogenic acid, catechins, curcumin, anthocyanins, shogaols, and gingerols.

[0020] The composition is preferably a composition for consumption or use as a raw material for food or drink. [Effects of the Invention]

[0021] According to the present invention, fucose can be used to improve the taste of a composition containing polyphenols. DETAILED DESCRIPTION OF THE INVENTION

[0022] The present invention relates to a composition containing polyphenols, which contains fucose in order to improve the taste thereof.

[0023] Examples of the polyphenols include cocoa polyphenols, theaflavins, isoflavones, chlorogenic acid, catechins, curcumin, anthocyanins, shogaol, and gingerol. Furthermore, compositions containing the polyphenols may take the form of foods and beverages, supplements, preparations with increased polyphenol content, pharmaceuticals, and the like. The polyphenol-containing composition may also take the form of a food and beverage ingredient, which is added as part of the ingredients during the preparation or processing of foods and beverages. The polyphenol may contain one type or two or more types.

[0024] Foods and beverages to which the present invention can be applied include, but are not limited to, cocoa drinks, chocolate, black tea drinks, green tea drinks, oolong tea drinks, soy milk drinks, soy sauce, miso, tofu, freeze-dried tofu, natto, okara, yuba (bean curd refuse), kinako (roasted soybeans), simmered beans, fried tofu, thick fried tofu, tofu dumplings, tempeh, processed edamame beans, processed kudzu flowers, coffee drinks, processed grapes, processed blueberries, processed cranberries, processed boysenberries, processed blackcurrants, processed haskap (hot syrup) products, processed blackberries, processed prunes, processed bilberries, processed acai berries, processed raspberries, processed strawberries, processed purple cabbage products, processed black beans, processed black bean products, processed black sesame products, processed purple sweet potatoes, processed purple sweet potatoes, processed red shiso (perilla) products, processed adzuki beans, processed purple onions, and processed ginger products. Other examples include candy, chocolate, chewing gum, biscuits, cookies, rice crackers, snacks, bean snacks, dried fruits, delicacies, fresh sweets, semi-fresh sweets, baked sweets, desserts, cereals, jelly, jam, spreads, ice cream, ice milk, lacto ice cream, frozen desserts, bread, soup, sauce, dressing, prepared foods, pickles, soft drinks, powdered drinks, and tea bag-shaped drinks, etc., which contain the above foods and drinks.

[0025] The content of fucose in the polyphenol-containing composition may be an effective amount for improving taste, and may be adjusted as appropriate. Typically, the content of fucose may be, for example, 0.001 to 150 parts by mass, 0.001 to 100 parts by mass, 0.002 to 100 parts by mass, 0.003 to 100 parts by mass, 0.003 to 67 parts by mass, 0.003 to 50 parts by mass, 0.005 to 50 parts by mass, or 0.005 to 34 parts by mass, relative to 1 part by mass of polyphenols contained in the composition.

[0026] The amount of polyphenols can be measured by, for example, high performance liquid chromatography (HPLC) or absorptiometry using Folin's reagent (phenol reagent), and the amount of fucose can be measured by, for example, high performance liquid chromatography (HPLC).

[0027] In the present invention, whether or not fucose has been incorporated in an amount effective for improving taste can be determined appropriately by, for example, performing a sensory evaluation to determine whether the inclusion of fucose in a polyphenol-containing food or beverage composition improves the taste of the food or beverage composition compared to the absence of fucose. Furthermore, by determining in advance an effective amount of fucose for improving taste through such sensory evaluation, a polyphenol-containing composition with improved taste can be prepared by adding that amount during the preparation or processing of the food or beverage composition. In this specification, "improving taste" includes, for example, suppressing the bitterness, astringency, sourness, astringency, spiciness, and unpleasant flavors specific to polyphenols, suppressing unique irritating flavors, improving lightness and refreshing feeling, and improving drinkability when made into a beverage.

[0028] The fucose used in the present invention is not particularly limited, but it is preferable to use one prepared from natural raw materials as it is suitable for use in the form of foods, beverages, etc. For example, fucose can be efficiently prepared from a hydrolysate of a polysaccharide containing fucose as one of its constituent sugars, which is obtained by extraction from seaweed such as Ascophyllum nodosum and Mozuku seaweed, using the method disclosed in WO2018 / 180727 by the present applicant, and therefore it is preferable to use one prepared by such a method.

[0029] The method for preparing fucose is explained in more detail below, but the fucose used in the present invention is not limited to that prepared by the following exemplary preparation method.

[0030] -Method for extracting polysaccharides containing fucose as one of their constituent sugars Brown algae are preferred as raw seaweed, with Ascophyllum nodosum and Cladosiphon okamuranus being particularly preferred. Methods for extracting polysaccharides containing fucose as one of their constituent sugars from raw seaweed include adding an aqueous solution of an inorganic acid such as hydrochloric acid, sulfuric acid, nitric acid, or phosphoric acid, or an organic acid such as acetic acid, citric acid, lactic acid, oxalic acid, malic acid, succinic acid, formic acid, or propionic acid to the raw material at a pH of 1 to 5 and a raw material concentration of 0.1 to 10% by weight on a dry basis, and stirring at 10 to 100°C for 0 to 24 hours to perform extraction. Preferably, hydrochloric acid is added to the raw material at a pH of 2 to 5 and a raw material concentration of 3 to 8.5% by weight on a dry basis, and extraction is performed at 70 to 90°C for 1 to 3 hours. More preferably, the raw material is pulverized using a mixer or the like before extraction.

[0031] A method for removing low molecular weight fractions from polysaccharides containing fucose as one of their constituent sugars After filtering the extract obtained by the above means, low-molecular-weight substances such as mannitol are removed. There are no particular limitations on the means or conditions, but for example, a means such as ultrafiltration based on known methods is preferred because the obtained extract can be directly subjected to the means and is suitable for industrial mass production. More specifically, the molecular weight fractionation means preferably uses an ultrafiltration membrane that is capable of permeating at least mannitol. Even more specifically, the molecular weight fractionation means preferably uses an ultrafiltration membrane with a molecular weight cutoff of 200 to 200,000, and more preferably uses an ultrafiltration membrane with a molecular weight cutoff of 500 to 30,000.

[0032] Hydrolysis of polysaccharides containing fucose as one of their constituent sugars The polysaccharides containing fucose as one of the constituent sugars obtained as described above are used as a starting material for hydrolysis. For example, an inorganic acid such as hydrochloric acid, sulfuric acid, nitric acid, or phosphoric acid, or an organic acid such as acetic acid, citric acid, oxalic acid, lactic acid, succinic acid, formic acid, or propionic acid is added to the extract at a pH of 0.1 to 5, or a dry matter concentration of 0.1 to 25% by mass, and the mixture is stirred at 10 to 100°C for 0 to 24 hours. Preferably, hydrochloric acid is added to the extract at a pH of 0.1 to 3, or a dry matter concentration of 3 to 6% by mass, and the mixture is stirred at 50 to 70°C for 1 to 5 hours for hydrolysis.

[0033] After the reaction is completed, the reaction solution is quickly cooled and neutralized with an alkaline agent such as sodium hydroxide or sodium carbonate to a pH of 7 to 8. This neutralized solution is decolorized with activated carbon, filtered, and desalted using an electrodialysis device to obtain a fucose-containing hydrolysate.

[0034] Fucose fractionation and purification A fucose-rich fraction is separated and recovered from the hydrolysate. There are no particular limitations on the means or conditions for this. Examples include ultrafiltration, desalting, ion exchange, electrophoresis, molecular exclusion chromatography, molecular sieving, and other methods based on known methods. This separation and recovery method removes remaining impurities such as alginic acid, yielding highly purified fucose. For example, a fucose-containing composition can be obtained that typically contains 10% or more fucose by dry matter concentration, more typically 20% or more, even more typically 30% or more, and particularly typically 40% or more. Furthermore, fucose can be highly purified by known methods such as crystallization, decoction, centrifugation, and chromatographic separation. This method can yield a fucose-containing composition that typically contains 90% or more fucose by dry matter concentration, more typically 95% or more, even more typically 98% or more, and particularly typically 99% or more.

[0035] In the present invention, when a seaweed-derived composition is used as fucose, it is preferable to use a seaweed-derived composition containing 80% or more by mass of fucose per dry matter, more preferably 85% or more by mass, even more preferably 90% or more by mass, and most preferably 95% or more by mass. In this case, the content of sugars other than fucose in the seaweed-derived composition is preferably 0.001% to 20% by mass per dry matter, more preferably 0.001% to 15% by mass, even more preferably 0.001% to 10% by mass, particularly preferably 0.001% to 5% by mass, and most preferably 0.001% to 3% by mass. [Example]

[0036] The present invention will be explained in more detail below by way of examples, but these examples are not intended to limit the scope of the present invention.

[0037] [Polyphenol-containing composition] As shown in Table 1, compositions containing various polyphenols were prepared.

[0038] [Table 1]

[0039] [Fucose] A seaweed-derived fucose crystal product (purity 93.5%, Yaizu Suisan Kagaku Kogyo Co., Ltd.) obtained by the method disclosed in WO2018 / 180727 by the present applicant was used.

[0040] [Sensory evaluation] Samples to which fucose had been added at various concentrations were ingested by at least five well-trained evaluators, and the degree of change was evaluated in comparison with a blank sample to which no fucose had been added. Table 2 shows the evaluation criteria common to all test examples.

[0041] [Table 2]

[0042] <Test Example 1> The taste-improving effect of fucose was investigated for the cocoa-containing aqueous solution (5 w / v%) of Sample 1. Specifically, fucose was added to concentrations of 0.001, 0.01, 0.1, or 2 w / v%, and the bitterness and unpleasant flavors and drinkability were evaluated according to the criteria shown in Table 2 above.

[0043] [Table 3]

[0044] As a result, as shown in Table 3, by adding approximately 0.006 mass parts or more of fucose per mass part of polyphenols contained in the cocoa-containing aqueous solution (5 w / v%), the bitterness and unpleasant flavors of the cocoa-containing aqueous solution were reduced, improving drinkability.

[0045] <Test Example 2> The taste-improving effect of fucose was investigated for the chocolate of Sample 2. Specifically, when fucose was added to a concentration of 0.1 or 1 w / w%, the "stimulating taste (sourness, bitterness)," "quality of sweetness," and "taste" were evaluated according to the criteria shown in Table 2 above.

[0046] [Table 4]

[0047] As a result, as shown in Table 4, by adding about 0.078 parts by mass or more of fucose per part by mass of polyphenols contained in chocolate, the irritating taste (sourness, bitterness) of the chocolate was reduced and the quality and deliciousness of the sweetness were improved. Note that the chocolate used in the test contained approximately 50 w / w% sugar, and 1 w / w% fucose was a concentration that did not affect the intensity of the sweetness.

[0048] <Test Example 3> The taste-improving effect of fucose was investigated for black tea sample 3. Specifically, fucose was added to the black tea at concentrations of 0.001, 0.01, 0.1, 1, or 2 w / v%, and the black tea was evaluated for its bitterness / astringency and drinkability according to the criteria shown in Table 2 above.

[0049] [Table 5]

[0050] As a result, as shown in Table 5, by adding about 0.017 parts by mass or more of fucose per part by mass of polyphenols contained in black tea, the bitterness and astringency of the black tea were reduced, improving its drinkability.

[0051] <Test Example 4> The taste-improving effect of fucose was investigated for soy milk sample 4. Specifically, fucose was added to the soy milk at concentrations of 0.001, 0.01, 0.1, 1, or 2 w / v%, and the "astringent taste" and "ease of drinking" were evaluated according to the criteria shown in Table 2 above.

[0052] [Table 6]

[0053] As a result, as shown in Table 6, by adding about 0.033 parts by mass or more of fucose per part by mass of polyphenols contained in soy milk, the astringent taste of the soy milk was suppressed, improving drinkability.

[0054] <Test Example 5> The taste-improving effect of fucose was investigated for the instant coffee-containing aqueous solution (1.3 w / v%) of Sample 5. Specifically, fucose was added to concentrations of 0.001, 0.01, 0.1, 1, or 2 w / v%, and the bitterness / astringency and ease of drinking were evaluated according to the criteria shown in Table 2 above.

[0055] [Table 7]

[0056] As a result, as shown in Table 7, by adding approximately 0.003 parts by mass or more of fucose per part by mass of polyphenols contained in the instant coffee-containing aqueous solution (1.3 w / v%), the bitterness and astringency of the instant coffee-containing aqueous solution were reduced, improving drinkability.

[0057] <Test Example 6> The taste-improving effect of fucose was investigated for the catechin preparation-containing aqueous solution (1 w / v%) of Sample 6. Specifically, fucose was added to concentrations of 0.001, 0.01, 0.1, 1, or 2 w / v%, and the bitterness / astringency and ease of drinking were evaluated according to the criteria shown in Table 2 above.

[0058] [Table 8]

[0059] As a result, as shown in Table 8, by adding approximately 0.011 mass parts or more of fucose per mass part of polyphenols contained in the catechin preparation-containing aqueous solution (1 w / v%), the bitterness and astringency of the catechin preparation-containing aqueous solution were reduced, improving its drinkability.

[0060] <Test Example 7> The taste-improving effect of fucose was investigated for the curcumin formulation-containing aqueous solution (2 w / v%) of Sample 7. Specifically, the "unique flavor" and "ease of drinking" were evaluated according to the criteria shown in Table 2 above when fucose was added to concentrations of 0.001, 0.01, 0.1, 1, or 2 w / v%.

[0061] [Table 9]

[0062] As a result, as shown in Table 9, by adding approximately 0.003 mass parts or more of fucose per mass part of polyphenol contained in the curcumin formulation-containing aqueous solution (2 w / v%), the unique flavor of the curcumin formulation-containing aqueous solution was suppressed, improving its ease of drinking.

[0063] <Test Example 8> The taste-improving effect of fucose was investigated for the anthocyanin preparation-containing aqueous solution (1 w / v%) of Sample 8. Specifically, fucose was added to concentrations of 0.001, 0.01, 0.1, 1, or 2 w / v%, and the "initial bitterness / astringency" and "ease of drinking" were evaluated according to the criteria shown in Table 2 above.

[0064] [Table 10]

[0065] As a result, as shown in Table 10, by adding approximately 0.003 mass parts or more of fucose per mass part of polyphenol contained in the anthocyanin preparation-containing aqueous solution (1 w / v%), the initial bitterness and astringency of the anthocyanin preparation-containing aqueous solution was reduced, improving drinkability.

[0066] <Test Example 9> The taste-improving effect of fucose was investigated for the aqueous solution containing ginger powder (1 w / v%) of Sample 9. Specifically, the "pungent stimulation" and "ease of drinking" were evaluated according to the criteria shown in Table 2 above when fucose was added to concentrations of 0.001, 0.01, 0.1, 1, or 2 w / v%.

[0067] [Table 11]

[0068] As a result, as shown in Table 11, by adding approximately 0.071 mass parts or more of fucose per mass part of polyphenols contained in the ginger powder-containing aqueous solution (1 w / v%), the pungent taste of the ginger powder-containing aqueous solution was reduced, improving drinkability.

Claims

1. A composition for improving the taste of a polyphenol-containing composition, comprising fucose as an active ingredient, The polyphenol-containing composition is a beverage or a solid food or drink, and the percentage of the polyphenol content relative to the total amount of the beverage or drink is 0.014 to 1.28 (unit: w / v% or w / w%); When the polyphenol-containing composition is a beverage, the fucose is used at a concentration of 0.001 to 1 w / v %; When the polyphenol-containing composition is a solid food or drink, the fucose is used at a concentration of 0.1 to 1 w / w%, The taste-improving composition is intended to provide an added amount of 0.003 to 142.857 parts by mass of fucose relative to 1 part by mass of the polyphenol.

2. The taste-improving composition according to claim 1, wherein the polyphenol-containing composition contains one or more polyphenols selected from the group consisting of cocoa polyphenols, theaflavins, isoflavones, chlorogenic acid, catechins, curcumin, anthocyanins, shogaols, and gingerols.

3. A method for improving the taste of a polyphenol-containing composition, comprising adding fucose to the polyphenol-containing composition, The polyphenol-containing composition is a beverage or a solid food or drink, and the percentage of the polyphenol content relative to the total amount of the beverage or drink is 0.014 to 1.28 (unit: w / v% or w / w%); When the polyphenol-containing composition is a beverage, the fucose is used at a concentration of 0.001 to 1 w / v %; When the polyphenol-containing composition is a solid food or drink, the fucose is used at a concentration of 0.1 to 1 w / w%, The method for improving taste, wherein the amount of fucose added per 1 part by mass of the polyphenol is 0.003 to 142.857 parts by mass.

4. The method for improving taste according to claim 3, wherein the polyphenol-containing composition contains one or more polyphenols selected from the group consisting of cocoa polyphenols, theaflavins, isoflavones, chlorogenic acid, catechins, curcumin, anthocyanins, shogaols, and gingerols.

5. Use of fucose for improving the taste of a polyphenol-containing composition, The polyphenol-containing composition is a beverage or a solid food or drink, and the percentage of the polyphenol content relative to the total amount of the beverage or drink is 0.014 to 1.28 (unit: w / v% or w / w%); When the polyphenol-containing composition is a beverage, the fucose is used at a concentration of 0.001 to 1 w / v %; When the polyphenol-containing composition is a solid food or drink, the fucose is used at a concentration of 0.1 to 1 w / w%, The use, wherein the amount of fucose added per 1 part by mass of the polyphenol is 0.003 to 142.857 parts by mass.

6. The use according to claim 5, wherein the polyphenol-containing composition contains one or more polyphenols selected from the group consisting of cocoa polyphenols, theaflavins, isoflavones, chlorogenic acid, catechins, curcumin, anthocyanins, shogaols, and gingerols.

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