A bitterness suppressant using carotenoid degradation products as active ingredients
Patent Information
- Authority / Receiving Office
- TW · TW
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2021-01-20
- Publication Date
- 2021-09-16
Abstract
Description
[Technical Field]
[0001] This invention relates to a carotenoid decomposition product with excellent effect in suppressing the bitterness of oral components and its utilization. [Previous Technology]
[0002] When food, medicine, or quasi-drug (hereinafter referred to as "oral composition") contains bitter components, it can cause problems when ingested orally. In the case of food, it can affect liking and become a factor reducing the product's value. In the case of medicine and quasi-drug, it can become a factor reducing medication compliance, resulting in the inability to obtain the desired effect brought about by the active ingredient. In addition, bitterness is perceived by taste buds distributed in the pharynx, larynx, uvula, and upper esophagus, and can affect swallowing movements. When the bitterness is strong, it may also trigger a swallowing reflex as a defensive reaction, creating an unpleasant impression of oral composition with such bitterness.
[0003] Therefore, regarding methods for improving the bitterness of oral compositions containing bitter components, various proposals have been reviewed to add various masking ingredients to suppress bitterness. For example, Patent Document 1 proposes a method of suppressing the bitterness of thick, flowing foods by adding malt extract. However, considering the diverse needs of consumers or pharmaceutical, quasi-pharmaceutical, and food companies, it is desirable to provide novel materials that differ from previous sources.
[0003] [Previous Technical Documents]
[0003] [Patent Documents]
[0004] [Patent Document 1] Japanese Patent Application Publication No. 2010-246432
[0005] The purpose of this invention is to provide a material that has a superior effect in suppressing the bitterness of oral compositions containing bitter components.
[0006] In order to solve the above-mentioned problems, the inventors conducted in-depth research and discovered that if carotenoid decomposition products are used, the bitterness of oral components containing bitter components can be suppressed, thus completing the present invention. That is, the present invention is as follows.
[0006] [1] A bitterness inhibitor is a bitterness inhibitor of an oral composition containing bitter components, wherein the active ingredient is a carotenoid decomposition product.
[0006] [2] The bitterness inhibitor as described in [1], wherein the aforementioned carotenoid decomposition products are selected from one or more decomposition products of the group consisting of carotenoids and xanthophyll.
[0006] [3] The bitterness inhibitor as described in [1] or [2], wherein the aforementioned bitterness inhibitor contains more than 1 ppm by mass and less than 40,000 ppm by mass of the aforementioned carotenoid decomposition products, calculated as the amount of carotenoids before decomposition.
[0006] [4] The bitterness inhibitor as described in any one of [1] to [3], wherein the aforementioned carotenoid decomposition product is a carotenoid thermal oxidation decomposition product.
[0006] [5] The bitterness inhibitor described in any one of [1] to [4] is in the form of an oil component.
[0006] [6] An oral composition comprising a bitterness inhibitor and a bitterness component as described in any one of [1] to [5].
[0006] [7] A food product containing any one of the bitterness inhibitors and bitter components described in [1] to [5].
[0006] [8] A method for manufacturing a bitterness inhibitor of an oral composition includes the step of oxidizing carotenoids in oils to obtain carotenoid decomposition products.
[0006] [9] The manufacturing method as described in [8], wherein the aforementioned oil is obtained by adding carotenoids to the raw oil.
[0006]
[10] The manufacturing method described in [8], wherein the aforementioned oil is a palm oil with a total content of β-carotene and α-carotene of 50 ppm by mass and less than 2000 ppm by mass.
[0006]
[11] The manufacturing method described in any one of [8] to
[10] , wherein the aforementioned oil is an oil with an iodine value of 0 or higher and 140 or lower.
[0006]
[12] The manufacturing method as described in any one of [8] to
[11] , wherein the aforementioned oxidation treatment is to oxidize the aforementioned oil to make the peroxide value be 3 or more and 250 or less.
[0006]
[13] The manufacturing method as described in any one of [8] to
[12] , wherein the aforementioned oxidation treatment is performed by heating at 50°C to 220°C for 0.1 hours to 240 hours.
[0006]
[14] The manufacturing method described in
[13] wherein the aforementioned heat treatment is performed such that the product of the heating temperature (°C) and the heating time (hours) is 20 or more and 20,000 or less.
[0006]
[15] The manufacturing method as described in any one of [8] to
[14] , wherein the aforementioned oxidation treatment is carried out by supplying oxygen.
[0006]
[16] The manufacturing method described in any one of [8] to
[15] includes the step of mixing the aforementioned carotenoid decomposition products with oils.
[0006]
[17] The manufacturing method as described in any one of [8] to
[16] , wherein the aforementioned bitterness inhibitor contains more than 1 ppm by mass and less than 40,000 ppm by mass of the aforementioned carotenoid decomposition product, calculated as the amount of carotenoids before decomposition.
[0006]
[18] A method for suppressing bitterness is a method for suppressing the bitterness of an oral composition containing a material that presents a bitter taste, wherein the material or the oral composition contains carotenoid decomposition products.
[0006]
[19] The method for suppressing bitterness as described in
[18] , wherein the oral composition contains 1×10-8 ppm or more and 10 ppm or less of the aforementioned carotenoid decomposition product, calculated as the amount of carotenoids before decomposition.
[0006]
[20] A method for manufacturing an oral composition, comprising a method for manufacturing an oral composition containing a material exhibiting a bitter taste, wherein the method includes a step of adding a carotenoid decomposition product to the aforementioned material or the aforementioned oral composition.
[0006]
[21] A bitterness-inhibiting composition, which contains bitter components and carotenoid decomposition products.
[0007] According to the present invention, a material that can be provided by utilizing carotenoid decomposition products has a superior effect in suppressing the bitterness of oral components containing bitter components.
Implementation Method
[0008] This invention relates to a bitterness inhibitor of an oral composition containing bitter components, wherein the active ingredient is a carotenoid decomposition product. The aforementioned bitterness inhibitor has the function of suppressing the bitterness of an oral composition containing bitter components.
[0009] The carotenoid decomposition products used in this invention are obtained by decomposing carotenoids. Examples of the aforementioned carotenoids include: β-carotene, α-carotene, lycopene, and other carotenes; lutein, canthaxanthin, β-cryptoxanthin, astaxanthin, zeaxanthin, phycoxanthin, lycopene, crocin, capsanthin, and other lutein; and apocarotenoids such as retinol, annatto, noroannatto, and crocetin. Preferably, one or more of the group consisting of beta-carotene and lutein are selected; more preferably, one or more of the group consisting of β-carotene, α-carotene and astaxanthin are selected; even more preferably, one or two of the group consisting of β-carotene and astaxanthin are selected; and even more preferably, β-carotene is selected.
[0009] Furthermore, regarding carotenoid decomposition products, food colorings that are approved / recognized as food additives are more suitable for use because their safety for general consumption has been confirmed. Carotenoid decomposition products can be used as a single product, or two or more can be used together, or two or more carotenoids can be used together in a mixed state for decomposition.
[0010] The aforementioned carotenoid decomposition products are not particularly limited, but are preferably obtained by oxidizing carotenoids in oils, and more preferably by heating and oxidizing carotenoids in oils.
[0011] In the aforementioned bitterness inhibitor, the aforementioned carotenoid decomposition product is preferably calculated as the amount of carotenoids in the pre-decomposition state, and is at least 1 ppm to 40,000 ppm by mass, more preferably at least 10 ppm to 30,000 ppm by mass, and even more preferably at least 30 ppm to 20,000 ppm by mass.
[0012] Among the oral compositions containing the aforementioned bitterness inhibitor and bitterness components are pharmaceuticals, quasi-drugs, and foods, with foods being preferred. The amount of the bitterness inhibitor of the present invention in the oral composition is not particularly limited. If the aforementioned carotenoid decomposition products are used as an indicator, it is preferable that the oral composition contains an oil composition containing the aforementioned carotenoid decomposition products, and that the total content of the aforementioned carotenoids and their decomposition products, calculated as the amount of carotenoids before the aforementioned decomposition step, is 1×10⁻⁵ ppm to 1 ppm, more preferably 1×10⁻⁴ ppm to 1 ppm, even more preferably 1×10⁻³ ppm to 1 ppm, and even more preferably 1×10⁻² ppm to 1 ppm.
[0013] Without impairing the functionality of the desired oral composition containing bitter components, the aforementioned carotenoid decomposition products may be appropriately added to other suitable edible oils (hereinafter also referred to as "oils") to prepare oil compositions containing carotenoid decomposition products. Other edible oils include: vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower seed oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, and coconut oil; animal oils such as beef tallow, lard, chicken fat, fish oil, and milk fat; medium-chain triglycerides; or processed oils obtained by separation, hydrogenation, transesterification, etc., of such oils. One type of edible oil may be used alone, or two or more may be used in combination. In addition, in the aforementioned oil compositions, one type of carotenoid decomposition product may be contained in other edible oils as a single product, or two or more carotenoid decomposition products may be used in combination. When two or more carotenoid decomposition products are used together, the aforementioned content is the total content of the two or more products.
[0014] The amount of carotenoid decomposition products added to edible oils is preferably 1 ppm to 40,000 ppm, more preferably 10 ppm to 30,000 ppm, and even more preferably 30 ppm to 20,000 ppm.
[0015] In addition, the present invention provides a method for manufacturing a bitterness inhibitor of an oral composition containing bitter components, which includes the step of oxidizing carotenoids in oils to obtain carotenoid decomposition products.
[0016] Carotenoid decomposition products can be obtained by subjecting a prescribed heating process while arbitrarily blowing in oxygen (air). Alternatively, carotenoid decomposition products can be appropriately extracted or concentrated from oil compositions containing the aforementioned carotenoid sources. The extraction and concentration methods are not particularly limited, and methods such as extraction using organic solvents, column chromatography, or concentration by molecular distillation or steam distillation can be employed.
[0017] The oils used in the aforementioned oxidation treatment can be obtained by adding the aforementioned carotenoids to the raw oils. The raw oils are preferably one or more selected from the group consisting of medium-chain triglycerides and vegetable oils, more preferably one or two selected from the group consisting of medium-chain triglycerides and rapeseed oil, and even more preferably medium-chain triglycerides. The carbon number of the medium-chain fatty acids is preferably 6 to 12, more preferably 8 to 10. Furthermore, the iodine value (hereinafter also referred to as "IV") of the oils used in the aforementioned oxidation treatment is preferably 0 to 140, more preferably 0 to 130, and even more preferably 0 to 120. The carotenoid content in the oil used in the aforementioned oxidation treatment is preferably between 1 ppm and 40,000 ppm by mass, more preferably between 10 ppm and 30,000 ppm by mass, and even more preferably between 30 ppm and 20,000 ppm by mass.
[0018] Furthermore, the oil used in the aforementioned oxidation treatment can be a palm oil with a total β-carotene and α-carotene content of 50 ppm to 2000 ppm by mass. The palm oil used in this invention can be any oil obtained from the fruit of the oil palm, or it can be oil that has undergone molecular distillation, separation, degumming, deacidification, decolorization, deodorization, etc. There are no particular limitations on the processing methods; methods commonly used in oil processing / purification can be employed. For example, separation can be carried out by solvent separation or low-temperature filtration.
[0019] The total content of β-carotene and α-carotene in the aforementioned palm oils is preferably between 50 ppm and 1000 ppm by mass, more preferably between 80 ppm and 500 ppm by mass, and even more preferably between 120 ppm and 500 ppm by mass. Regarding palm oils, a single product containing a total content of β-carotene and α-carotene within the above-mentioned range may be used, or two or more products within the above-mentioned range may be used in combination.
[0020] The IV of the aforementioned palm oil is preferably 20 to 90, more preferably 40 to 80, and even more preferably 50 to 70.
[0021] The aforementioned oxidation treatment of palm oils preferably involves oxidizing the palm oils to achieve a peroxide value (hereinafter also referred to as "POV") of 3 to 250, more preferably 10 to 200, even more preferably 50 to 120, and even more preferably 50 to 100. The aforementioned palm oils can be oxidized to achieve a POV within the specified range, but the oxidation method is not particularly limited. By achieving a POV within the specified range, the carotenoids in the aforementioned palm oils can be decomposed.
[0022] From the viewpoint of industrial-scale production, the aforementioned oxidation treatment is preferably carried out in a suitable container such as a tank and heated by a specified heating method provided by the container, such as electric heating, direct flame combustion, microwave heating, steam heating, or hot air heating. The conditions for the heating treatment only need to be set so that the desired amount of product (e.g., carotenoid decomposition products) can be obtained appropriately. Although it varies depending on the type of carotenoid and the type of raw oil used as the base oil, it is not a one-size-fits-all approach. However, typically it is carried out at a heating temperature of 50°C to 220°C and a heating time of 0.1 hours to 240 hours. More typically, it is carried out at a heating temperature of 60°C to 160°C and a heating time of 1 hour to 100 hours. Regarding the conditions for the product of heating temperature (°C) and heating time (hours) (hereinafter also referred to as "temperature × time"), typically, the heating treatment is performed at a temperature between 200 and 20,000, more typically, at a temperature between 300 and 16,000, and even more typically, at a temperature between 400 and 14,000. As long as it is set appropriately to obtain the desired amount of product (such as carotenoid decomposition products), it is acceptable.
[0023] In addition, during the oxidation process, oxygen can be supplied by drawing in oxygen from the open space of the container through stirring or by blowing in oxygen (air). Furthermore, air or the like can be used as the oxygen source. This promotes the decomposition of carotenoids. At this time, the oxygen supply rate is preferably 0.001 to 2 L / min per 1 kg of oil used in the aforementioned oxidation process. For example, when using air, it is preferably 0.005 to 10 L / min per 1 kg of oil used in the aforementioned oxidation process, and more preferably 0.01 to 5 L / min.
[0024] The oxidized product containing carotenoid decomposition products obtained from the above operation can be mixed with other oils to form an oil composition. The aforementioned other oils and their concentrations are as described above.
[0025] According to the present invention, by including the above-mentioned bitterness inhibitor in an oral composition containing a bitter component, the bitterness of the bitter component can be effectively suppressed. Here, "suppression" means including reducing the bitterness, or even making the bitterness imperceptible. In particular, according to the present invention, the effect of suppressing the bitter aftertaste remaining in the mouth is excellent. This effect of suppressing the bitterness of an oral composition containing a bitter component can be objectively determined by, for example, a sensory evaluation by members of a specialized panel that meets impartial standards.
[0026] The bitter components applicable to this invention are not particularly limited, and examples include: cocoa polyphenols, oleuropein aglycone, catechins, anthocyanins, isoflavones, tannins, chlorogenic acid and other polyphenols; vitamins such as vitamin B1 and vitamin B2; minerals such as calcium, magnesium, sodium, iron, copper, zinc and their salts; proteins such as casein, whey, collagen and peptides or amino acids derived from their breakdown; caffeine, theobromine, naringin, sulforaphane, etc. Preferably, it is selected from one or more of the group consisting of cocoa polyphenols, oleuropein, catechins, anthocyanins, isoflavones, tannins, chlorogenic acid and sulforaphane; more preferably, it is selected from one or more of the group consisting of cocoa polyphenols, oleuropein and sulforaphane; and even more preferably, it is selected from one or two of the group consisting of cocoa polyphenols and sulforaphane.
[0027] There is no particular limitation on the amount of oral composition containing bitter components. If the aforementioned carotenoid decomposition products are used as an indicator, it is preferable that the oral composition contains an oil composition containing the aforementioned carotenoid decomposition products and that the total content of the aforementioned carotenoids and their decomposition products, converted to the amount of the carotenoids before the aforementioned decomposition step, is more than 1×10-8 ppm by mass and less than 10 ppm by mass, more preferably 1×10-7 ppm by mass and less than 8 ppm by mass, even more preferably 1×10-6 ppm by mass and less than 4 ppm by mass, and even more preferably 1×10-5 ppm by mass and less than 2 ppm by mass.
[0028] Regarding the ingredients that impart a bitter taste, there are no particular limitations as long as they contain the aforementioned bitter components. More specifically, examples include arugula, bitter melon, watercress, Jerusalem artichoke, kale, saffron, sesame, turmeric, olives, tea, coffee, and distilled spirits containing gin.
[0029] The oral composition applicable to this invention is any composition containing the aforementioned bitter components, without particular limitation. It also includes oral medicines, baits, or feeds ingested by humans or animals. More specifically, examples include: processed products of fruits, vegetables, and seafood; processed products; prepared foods; home-cooked dishes; snacks; processed foods; nutritional foods; beverages such as tea drinks, coffee drinks, fruit juice drinks, carbonated drinks, soft drinks, functional drinks, alcoholic drinks, and sports drinks; frozen fruits such as ice cream and sorbet; desserts such as jelly, candy, gum, chewing gum, pudding, and yokan; pastries such as biscuits, cakes, chocolates, chewing gum, and steamed buns; breads such as sweet bread and toast; jams; candies such as cooling tablets and tablets; instant foods such as instant coffee and instant soup; sweeteners such as gum syrup and sugar strips; seasonings; salad dressings; oral medicines; pet food; and feed. There is no particular limit to the content of bitter components in food, for example, 0.00001 to 5% by mass, preferably 0.00005 to 4% by mass.
[0030] When the aforementioned carotenoid decomposition products are used as bitterness inhibitors, the formulation form is not particularly limited as long as it is usable in the oral composition and can maintain good dispersion or stability of the carotenoid decomposition products. Generally, based on formulation techniques known to those skilled in the art, it can be formulated into, for example, liquid oils, margarine, fat spreads, shortening, powdered oils, etc., with oil components as the main body, or into solutions, powders, gels, granules, etc., with a small amount of oil components. These forms can be used arbitrarily. In addition, oxidized products containing the aforementioned carotenoid decomposition products or oil compositions containing such oxidized products can also be used directly in their original form as a form for suppressing the bitterness of oral compositions by using carotenoid decomposition products.
[0031] In any form not limited by the present invention, a bitterness-suppressing composition can be prepared by containing carotenoid decomposition products in the bitter component. The composition can also be used as a raw material for the aforementioned oral composition. In this case, if the aforementioned bitter component contained in the composition is contained in food ingredients or other materials, the entire material can be used, or it can be extracted or purified. In the aforementioned composition, the amount of the aforementioned carotenoid decomposition products relative to 1 part by mass of the bitter component is preferably 1×10-10 parts by mass or more and 1×10-2 parts by mass or less, more preferably 1×10-9 parts by mass or more and 1×10-3 parts by mass or less, even more preferably 1×10-8 parts by mass or more and 1×10-4 parts by mass or less, and even more preferably 1×10-7 parts by mass or more and 1×10-5 parts by mass or less.
[0031] [Example]
[0032] Hereinafter, embodiments are listed to illustrate the present invention in more detail, but the present invention is not limited to these embodiments.
[0033] First, the palm oils, base oils and carotenoids used in this embodiment are listed below. The quantitative methods for β-carotene, α-carotene and astaxanthin, as well as the determination of peroxide value (POV) and iodine value (IV) are explained.
[0034] [Palm Oils]
[0034] ‧Red palm oil 1 (molecular distillation, single separation): IV=58, total content of β-carotene and α-carotene 373 ppm by mass, trade name "Carotino Pure Olein" (manufactured by Carotino Company)
[0034] ‧Red Palm Oil 2 (Molecular Distillation, Single Separation): IV=58, total content of β-carotene and α-carotene 444 ppm by mass, trade name "Carotino Pure Olein" (manufactured by Carotino Company)
[0034] ‧Red palm oil 3 (molecular distillation, single separation): IV=58, total content of β-carotene and α-carotene 457 ppm by mass, trade name "Carotino Pure Olein" (manufactured by Carotino Company)
[0034] ‧Red Palm Oil 4 (unpurified, low-temperature filtered): IV=57, total content of β-carotene and α-carotene 341 ppm by mass, trade name "EV REDPALM OIL" (manufactured by Rainforest Herbs).
[0034] ‧Blended Red Palm Oil: IV=58, which is a blend of the above-mentioned red palm oil 1 and soft palm oil (palm olein) (company-made blend) in a mass ratio of 1:2. The total content of β-carotene and α-carotene is 115 ppm by mass.
[0035] [Base oils and carotenoids]
[0035] ‧MCT (Medium Chain Triglyceride): IV=0, trade name "Coconard MT" (manufactured by Kao Corporation)
[0035] ‧Rapeseed oil: IV=115, trade name "AJINOMONO Refreshing Canola Oil" (manufactured by J-Oil Mills Corporation)
[0035] ‧β-Carotene: β-Carotene 30% suspension (manufactured by DSM Company)
[0035] ‧Astaxanthin: Astaxanthin oil Astabio AR5 (manufactured by Biogenic AG)
[0036] [Quantitative Analysis of β-Carotene and α-Carotene]
[0036] The quantification of β-carotene and α-carotene was performed by high-performance liquid chromatography (hereinafter also referred to as "HPLC analysis"). Specifically, 0.5g of palm oil or oxidized product was weighed, and acetone:tetrahydrofuran was added in a 1:1 (volume ratio) ratio to adjust the volume to 10mL for HPLC analysis. The content of β-carotene and α-carotene was quantified from the calibration curve. Furthermore, the calibration curve was prepared using reagents for β-carotene (model 035-05531) and α-carotene (model 035-17981) (manufactured by Wako Pure Chemical Industries Co., Ltd.) as quantitative standards, based on the peak areas observed during HPLC analysis at various specified concentrations. The main analytical conditions are shown below.
[0037] (HPLC conditions)
[0037] ‧Detector: Photodiode array detector "2996 Photodiode Array Detector" (manufactured by Waters Corporation), detecting in the 300 to 600 nm range.
[0037] ‧Column: Shim-pack VP-ODS, 4.6mm ID×250mm, 4.6μm (manufactured by Shimadzu Corporation)
[0037] ‧ Column temperature: 50℃
[0037] ‧Injection volume: 5μL
[0037] ‧Flow rate: 1.2 mL / min
[0037] ‧Mobile Phase A: Acetonitrile
[0037] ‧Mobile Phase B: Ethanol
[0037] ‧Mobile phase C: Acetone
[0037] ‧Gradient conditions: as shown in Table 1
[0038] [Table 1]
[0039] [Quantitative Analysis of Astaxanthin]
[0039] The quantitative method for astaxanthin is described below. Quantification is performed using HPLC analysis. Specifically, 2g of carotenoids, edible oils with added carotenoids, or oxidized oils are weighed, and acetone is added to adjust the volume to 10mL, dissolved, and then subjected to HPLC analysis. The astaxanthin content is quantified from the calibration curve. Furthermore, regarding the calibration curve, astaxanthin (model 600113) reagent (manufactured by MedKoo Biosciences) is used as a quantitative standard, and the peak area at each specified concentration is obtained from the HPLC analysis. The main analytical conditions are shown below.
[0040] (HPLC conditions)
[0040] ‧Detector: Photodiode array detector "2996 Photodiode Array Detector" (manufactured by Waters Corporation), detecting at 400 to 600 nm.
[0040] ‧Column: YMC Carotenoid, 4.6mm ID × 250mm, 5μm (manufactured by YMC Corporation)
[0040] ‧ Column temperature: 25℃
[0040] ‧Injection volume: 10μL
[0040] ‧Flow rate: 1.0 mL / min
[0040] ‧Mobile Phase A: Methanol
[0040] ‧Mobile Phase B: Tertiary Butyl Methyl Ether
[0040] ‧Mobile phase C: Water
[0040] ‧Gradient conditions: as shown in Table 2
[0041] [Table 2]
[0042] [Determination of Peroxide Valence (POV)]
[0042] The value of peroxide was determined according to "Test Method 2.5.2 for Standard Oil Analysis" (Japan Oil Chemistry Society).
[0043] [Determination of Iodine Value (IV)]
[0043] The determination was made according to "Standard Oil Analysis Test Method 2.3.4 Iodine Value" (Japan Oil Chemistry Society).
[0044] [Green juice (also known as vegetable juice), olives and chocolate]
[0044] Hereinafter, the green juice, olives and chocolate used in this embodiment are listed.
[0045] ‧Green juice: Manufactured by Shin-Nippon Pharmaceutical Co., Ltd. (sulforaphane content 10 ppm by weight)
[0045] ‧Olive oil: Trade name "FILIPPO BERIO® Extra Virgin Olive" (manufactured by J-Oil Mills Co., Ltd.) (contains 244 ppm of polyphenols from oleuropein glycosides)
[0045] ‧Chocolate Cocoa 72%: Trade name "Chocolate Effect Cocoa 72%" (manufactured by Meiji Corporation) (Cocoa polyphenol content 25400 ppm by mass)
[0045] ‧Chocolate Cocoa 86%: Trade name "Chocolate Effect Cocoa 86%" (manufactured by Meiji Corporation) (Cocoa polyphenol content 29400 ppm by mass)
[0045] ‧Chocolate Cocoa 95%: Trade name "Chocolate Effect Cocoa 95%" (manufactured by Meiji Corporation) (Cocoa polyphenol content 34,800 ppm by weight)
[0046] [Sensory Assessment]
[0046] The method for assessing functional abilities is described below. The functional assessment is conducted by a panel of 2 to 8 members and is based on a scale of 0, 1, 2, and 3 as indicated below. The median and average values are calculated from the assessment values of each panel member.
[0047] (Benchmark)
[0047] (The nature of bitterness)
[0047] 3 Almost no bitterness was detected
[0047] 2 Significantly suppresses bitterness compared to the control group
[0047] 1. Slightly suppresses bitterness compared to the control group.
[0047] 0 Same as the control group
[0048] [Experimental Example 1] (Evaluation of Green Juice 1)
[0048] <Preparation of Oxidized Products of Edible Oils>
[0048] The various palm oils shown in Table 3 were used to prepare their oxidized products. Specifically, red palm oil containing a specified amount (ppm) of β-carotene and α-carotene was prepared and heated under the heating conditions shown in Table 3 while stirring to obtain the oxidized products of Examples 1 to 6. In addition, as shown in Table 3, the heating treatment was carried out while blowing in a specified amount of air. Furthermore, one of the raw material red palm oils that was not heated was used as a control group as Comparative Example 1.
[0049] The red palm oil used, the content of β-carotene and α-carotene in the red palm oil and their total content, the heat treatment conditions, the residual amount of β-carotene and α-carotene after heat treatment and their total residual amount, the POV value measured before and after heat treatment, and the temperature × time value are shown in Table 3. In addition, regarding Example 5, the red palm oil was heated at 120°C for 5 hours and then further heated at 80°C for 5 hours.
[0050] [Table 3]
[0051] As shown in Table 3, the content of β-carotene and α-carotene in palm oils is reduced by heat treatment, and all β-carotene and α-carotene in palm oils can be decomposed by heating for a longer time or increasing the temperature. On the other hand, the POV value increases by heat treatment. In addition, the total residual amount of β-carotene and α-carotene in Example 3 is 265 ppm by mass, while the total residual amount of β-carotene and α-carotene in Example 5 is 198 ppm by mass, and the decomposition of β-carotene and α-carotene is promoted by increasing the temperature × time value. Furthermore, it can be observed from Examples 1, 2, 4, and 6 that when the temperature × time value is above 4000, more than 99% by mass of β-carotene and α-carotene in red palm oil can be decomposed.
[0052] <Preparation of Edible Oil Compositions>
[0052] In rapeseed oil, the heat-treated oils of Examples 1 to 6, which contain 1% by mass of carotenoid decomposition products prepared by heat-treating red palm oil, were prepared to form an edible oil composition containing 1.08 to 4.57 ppm by mass of carotenoid decomposition products, calculated as the amount of carotenoids before oxidation treatment. Additionally, Comparative Example 1, using untreated red palm oil as a raw material, was prepared as a control group by containing 1% by mass of it in rapeseed oil.
[0053] <Preparation and Evaluation of Green Juice>
[0053] A sensory evaluation was conducted on the green juice prepared according to the formulation method shown in Table 4, which contained the above-mentioned edible oil composition. Specifically, a green juice containing edible oil composition including unheated red palm oil (Comparative Example 1) was used as a control group, and the effect of suppressing bitterness when consuming the green juice was evaluated. Furthermore, as shown in Table 4, the sensory evaluation was conducted by three members of a specialized team.
[0054] [Table 4]
[0055] The results are shown in Table 4. Compared with the edible oil composition containing red palm oil (one of the raw materials used in Comparative Example 1) that was not heated, it is evident that by including the oil composition containing carotenoid decomposition products in Examples 1 to 6, the bitterness of the green juice can be suppressed. In particular, the bitterness suppression effect is high in the edible oil composition containing the oil composition of Example 5 (refer to Table 3) with a POV value of 56. In addition, regarding the green juice of Examples 1 to 6, the amount of carotenoid decomposition products relative to 1 part by mass of sulforaphane is 1.4 × 10⁻³ parts by mass, calculated as the amount of carotenoids before decomposition.
[0056] [Experimental Example 2] (Evaluation of Green Juice, Part 2)
[0056] Next, regarding the green juice, an edible oil composition was prepared by containing 0.1% by mass of the oil composition of Examples 1 to 6 in Table 3 in rapeseed oil. The green juice was then prepared to contain the edible oil composition according to the preparation method shown in Table 5, and the functional evaluation was performed using the same method as in Test Example 1. In addition, as shown in Table 5, the functional evaluation was performed by three members of a specialized team. Furthermore, the edible oil composition was prepared by containing 0.1% by mass of Comparative Example 1 in Table 3 in rapeseed oil, and the green juice of Preparation Example 2-1 containing the edible oil composition was used as a control group to replace the control group of Test Example 1.
[0057] [Table 5]
[0058] The results are shown in Table 5. Compared with the edible oil composition containing red palm oil (one of the raw materials used in Comparative Example 1) that was not heated, it is clear that by including the oil compositions of Examples 1 to 6 containing carotenoid decomposition products in the edible oil composition, the bitterness of the green juice can be suppressed. Therefore, regarding the oil composition containing carotenoid decomposition products prepared by heating red palm oil, even if the content of carotenoid decomposition products in the green juice is reduced to 10 ppm by mass, a bitterness-suppressing effect is still observed. In addition, regarding the green juice of Examples 2-7, which have been confirmed to have a relatively high effect in this functional evaluation, the amount of carotenoid decomposition products relative to 1 part by mass of sulforaphane is 3.7 × 10⁻⁴ parts by mass, calculated as the amount of carotenoids before decomposition.
[0059] [Experimental Example 3] (Evaluation of Green Juice - Part 3)
[0059] <Preparation of Powdered Oils>
[0059] Using the oil composition of Example 6, which contains a carotenoid decomposition product prepared by heat treatment of red palm oil, the raw materials listed in Table 6 were mixed and spray-dried to obtain the powdered oil of Example 7. In addition, the same operation was performed except that the oil composition of Example 6 was not used, to obtain the powdered oil of Comparative Example 2 as a control group.
[0060] [Table 6]
[0061] <Preparation and Evaluation of Green Juice Containing Powdered Oils>
[0061] The powdered oil prepared according to the preparation method shown in Table 6 was added to the green juice according to the preparation method shown in Table 7 and stirred thoroughly, then cooled to 4°C. The resulting green juice containing the powdered oil was subjected to a functional evaluation using the same method as in Test Example 1. In addition, as shown in Table 7, the functional evaluation was conducted by three members of a specialized team, and the green juice containing the powdered oil prepared in Comparative Example 2 (Table 6) in Example 3-1 was used as a control group to replace the control group of Test Example 1.
[0062] [Table 7]
[0063] The results are shown in Table 7. Compared with the powdered oil of Comparative Example 2 which does not contain carotenoid decomposition products, it is clear that the powdered oil of Example 7 which contains carotenoid decomposition products can achieve the effect of suppressing the bitterness of green juice.
[0064] [Experimental Example 4] (Evaluation of Olive Oil - Part 1)
[0064] <Olive Oil Preparation and Evaluation>
[0064] Edible oil compositions were prepared by containing 1% by mass of the oil composition of Examples 2 and 6 in Table 3 in rapeseed oil. Olive oil containing the same edible oil composition was prepared according to the preparation method shown in Table 8. Functional evaluation was performed using the same method as in Test Example 1. Furthermore, as shown in Table 8, the functional evaluation was performed by two members of a specialized team. In addition, edible oil compositions were prepared by containing 1% by mass of Comparative Example 1 in Table 3 in rapeseed oil. Olive oil containing the prepared edible oil composition in Example 4-1 was used as a control group to replace the control group of Test Example 1.
[0065] [Table 8]
[0066] The results are shown in Table 8. The oil composition containing carotenoid decomposition products has a bitterness-suppressing effect on all olive oils. In particular, the modified example 4-3, which contains the oil composition of Example 6 in Table 3 with a POV value of 56, has a high bitterness-suppressing effect. In addition, regarding the olive oil of modified example 4-3, the amount of carotenoid decomposition products relative to 1 part by mass of oleuropein glycoside is 1.5 × 10⁻⁴ parts by mass, calculated as the amount of carotenoids before decomposition.
[0067] [Experimental Example 5] (Evaluation of Chocolate 1)
[0067] <Preparation and Evaluation of 72% Chocolate Cocoa>
[0067] Using the fat composition of Example 6 prepared in Table 3, the chocolate was prepared to contain the fat composition according to the preparation method shown in Table 9, and the sensory evaluation was performed in the same manner as in Test Example 1. The chocolate was prepared by melting 72% chocolate cocoa (trade name "Chocolate Effect Cocoa 72%", manufactured by Meiji Co., Ltd.) in a water bath, and preparing it to contain 200 or 2000 ppm of fat composition according to the preparation method shown in Table 9, and then hardening it at 4°C. In addition, as shown in Table 9, the sensory evaluation was performed by 5 members of a specialized team, and the chocolate cocoa 72% prepared in Comparative Example 1 of Table 3 was used as a control group to replace the control group of Test Example 1.
[0068] [Table 9]
[0069] The results are shown in Table 9. The oil composition containing carotenoid decomposition products had a bitterness-suppressing effect on all chocolate cocoa 72%. In particular, the modified example 5-3, which contained 2000 ppm of the oil composition of Example 6 in Table 3 with a POV value of 56, showed a high bitterness-suppressing effect. In addition, regarding the chocolate of modified example 5-3, the amount of carotenoid decomposition products relative to 1 part by mass of cocoa polyphenols was 2.9 × 10⁻⁶ parts by mass, calculated as the amount of carotenoids before decomposition.
[0070] [Experimental Example 6] (Evaluation of Chocolate - Part 2)
[0070] <Preparation and Evaluation of Chocolate with 86% Cocoa>
[0070] Using the fat composition of Example 6 prepared in Table 3, the chocolate was prepared to contain this fat composition according to the preparation method shown in Table 10, and the sensory evaluation was performed in the same manner as in Test Example 1. The chocolate was prepared by melting 86% chocolate cocoa (trade name "Chocolate Effect Cocoa 86%", manufactured by Meiji Co., Ltd.) in a water bath, and preparing it to contain 200 or 2000 ppm of fat composition according to the preparation method shown in Table 10, and then hardening it at 4°C. In addition, as shown in Table 10, the sensory evaluation was performed by 8 members of a specialized team, and the chocolate cocoa 86% prepared in Example 6-1 of Comparative Example 1 in Table 3 was used as a control group to replace the control group of Test Example 1.
[0071] [Table 10]
[0072] The results are shown in Table 10. The oil composition containing carotenoid decomposition products had a bitterness-suppressing effect on all chocolate cocoa 86%. In particular, the bitterness-suppressing effect was almost the same for Preparation Example 6-2, which contained 200 ppm of the oil composition of Example 6 in Table 3 with a POV value of 56, and Preparation Example 6-3, which contained 2000 ppm. In addition, for the chocolates of Preparation Examples 6-2 and 6-3, which were confirmed to have relatively high effects in this functional evaluation, the amount of carotenoid decomposition products relative to 1 part by mass of cocoa polyphenols was 2.5 × 10⁻⁶ to 2.5 × 10⁻⁵ parts by mass, converted to the amount of carotenoids before decomposition.
[0073] [Experimental Example 7] (Evaluation of Chocolate - Part 3)
[0073] <Preparation and Evaluation of 95% Chocolate Cocoa>
[0073] The fat composition of Example 6, prepared according to Table 3, was incorporated into chocolate according to the preparation method shown in Table 11, and the sensory evaluation was performed using the same method as in Test Example 1. The chocolate was prepared by melting 95% chocolate cocoa (trade name "Chocolate Effect Cocoa 95%", manufactured by Meiji Co., Ltd.) in a water bath, and then preparing it to contain 200 or 2000 ppm of fat composition according to the preparation method shown in Table 11, followed by hardening at 4°C. Furthermore, as shown in Table 11, the sensory evaluation was conducted by a panel of six specialists, and the control group of Test Example 1 was replaced by the control group containing the 95% chocolate cocoa of Comparative Example 1 (prepared in Table 3) in Example 7-1.
[0074] [Table 11]
[0075] The results are shown in Table 11. The oil composition containing carotenoid decomposition products had a bitterness-suppressing effect on all chocolate cocoa 95%. In particular, the bitterness-suppressing effect was almost the same for Preparation Example 7-2, which contained 200 ppm of the oil composition of Example 6 in Table 3 with a POV value of 56, and Preparation Example 7-3, which contained 2000 ppm. In addition, for the chocolates of Preparation Examples 7-2 and 7-3, which were confirmed to have relatively high effects in this functional evaluation, the amount of carotenoid decomposition products relative to 1 part by mass of cocoa polyphenols was 2.1 × 10⁻⁶ to 2.1 × 10⁻⁵ parts by mass, converted to the amount of carotenoids before decomposition.
[0076] [Experimental Example 8] (Evaluation of Green Juice - Part 4)
[0076] <Preparation of Oxidized Oils with Added Carotenoids>
[0076] Rapeseed oil and medium-chain triglycerides (MCT) as shown in Table 12 were used as base oils, and their oxidized products were prepared by adding β-carotene or astaxanthin as carotenoids. Specifically, a specified amount (ppm by mass) of β-carotene or astaxanthin was added to the base oil, and the mixture was heated under the heat treatment conditions shown in Table 12 while stirring to obtain the oxidized products of Examples 8 to 13. In addition, as shown in Table 12, except for Example 9, the heating treatment was carried out while blowing in a specified amount of air (0.2 L / min). Furthermore, one of the base oils that was not heated was used as a control group as Comparative Example 3.
[0077] In addition, Table 12 shows the base oil used, the content of β-carotene or astaxanthin in the base oil, the heat treatment conditions, the residual amount of β-carotene or astaxanthin after heat treatment, and the value of temperature × time. For Examples 8, 12, and 13, the base oil was heated at 120°C for 5 hours and then further heated at 80°C for 5 hours.
[0078] [Table 12]
[0079] As shown in Table 12, the content of β-carotene or astaxanthin in the base oil is reduced by heat treatment, and all β-carotene or astaxanthin in the base oil can be decomposed by heating for a longer time or increasing the temperature. In addition, even in Example 9 where air was not blown in, all β-carotene in the base oil can be decomposed.
[0080] <Preparation of Edible Oil Compositions>
[0080] Edible oil compositions were prepared by adding 1% by mass of carotenoids to rapeseed oil and then oxidizing it to a base oil to produce carotenoid decomposition products. These edible oil compositions contained 0.3 to 282.13 ppm by mass of carotenoid decomposition products, calculated as the amount of carotenoids before oxidation treatment. Comparative Example 3, concerning one of the untreated base oils, was prepared by adding 1% by mass of rapeseed oil to it as a control group.
[0081] The green juice prepared according to the formulation shown in Table 13, containing the above-mentioned edible oil composition, was subjected to a functional evaluation using the same method as in Test Example 1. Specifically, the green juice containing edible oil composition containing one of the unheated base oils used in Comparative Example 3 was used as a control group, and the effect of suppressing bitterness when consuming the green juice was evaluated. In addition, as shown in Table 13, the functional evaluation was performed by three members of a specialized team.
[0082] [Table 13]
[0083] The results are shown in Table 13. Compared with the edible oil composition containing one of the unheated base oils used in Comparative Example 3, it is evident that by including the oil compositions of Examples 8 to 13 containing carotenoid decomposition products in the edible oil composition, the bitterness of the green juice can be suppressed. In particular, the preparation examples 8-7 containing the oil composition of Example 13 (see Table 12) showed a high bitterness suppression effect. Furthermore, regarding the green juice of preparation examples 8-7, which were identified as the most effective in this functional evaluation, the amount of carotenoid decomposition products relative to 1 part by mass of sulforaphane was 5.3 × 10⁻⁴ parts by mass, calculated as the amount of carotenoids before decomposition.
[0084] [Experimental Example 9] (Evaluation of Green Juice - 5)
[0084] Edible oil compositions were prepared by containing 0.1% by mass of the oil composition of Examples 8 to 13 of Table 12 in rapeseed oil. This composition was then added to green juice according to the preparation method shown in Table 14, and a sensory evaluation was performed using the same method as in Test Example 1. Furthermore, as shown in Table 14, the sensory evaluation was conducted by three members of a specialized panel. Additionally, an edible oil composition was prepared by containing 0.1% by mass of Comparative Example 3 of Table 12 in rapeseed oil, and the green juice of Preparation Example 9-1 containing this edible oil composition was used as a control group to replace the control group of Test Example 1.
[0085] [Table 14]
[0086] The results are shown in Table 14. Compared with the edible oil composition containing one of the base oils (Comparative Example 3) that was not heated, it is clear that by including the oil compositions of Examples 8 to 13 containing carotenoid decomposition products in the edible oil composition, the bitterness of the green juice can be suppressed. Therefore, regarding the oil composition containing carotenoid decomposition products prepared by adding carotenoids to the base oil and heating it, even if the content of carotenoids in the green juice is reduced to 10 ppm by mass, a bitterness suppression effect is still observed. In addition, regarding the green juice of the most effective preparation examples 9-6, which were identified in this functional evaluation, the amount of carotenoid decomposition products relative to 1 part by mass of sulforaphane was 5.3 × 10⁻⁵ parts by mass, calculated as the amount of carotenoids before decomposition.
[0087] [Experimental Example 10] (Evaluation of Olive Oil - Part 2)
[0087] Edible oil compositions were prepared by adding 1% by mass of the oil composition of Examples 9 and 13 in Table 12 to rapeseed oil. Olive oil containing the same edible oil composition was prepared according to the blending method shown in Table 15. Functional evaluation was performed using the same method as in Test Example 1. Furthermore, as shown in Table 15, the functional evaluation was performed by two members of a specialized team. Additionally, an edible oil composition was prepared by adding 0.1% by mass of Comparative Example 3 in Table 12 to rapeseed oil. Olive oil from Preparation Example 10-1 containing this edible oil composition was used as a control group to replace the control group of Test Example 1.
[0088] [Table 15]
[0089] The results are shown in Table 15. The oil composition containing carotenoid decomposition products has a bitterness-suppressing effect on all olive oils. In particular, the modified oil composition containing the oil composition of Example 13 (see Table 12) has a high bitterness-suppressing effect. In addition, regarding the olive oil of modified Example 10-3, the amount of carotenoid decomposition products relative to 1 part by weight of oleuropein glycoside is 2.2 × 10⁻⁵ parts by weight, calculated as the amount of carotenoids before decomposition.
[0090] [Experimental Example 11] (Evaluation of Chocolate - Part 4)
[0090] <Preparation and Evaluation of 72% Chocolate Cocoa>
[0090] The fat composition of Example 13, prepared according to Table 12, was incorporated into chocolate according to the formulation shown in Table 16, and the sensory evaluation was performed using the same method as in Test Example 1. The chocolate was prepared by melting 72% chocolate cocoa (trade name "Chocolate Effect Cocoa 72%", manufactured by Meiji Co., Ltd.) in a double boiler, and then preparing it to contain 20,000 ppm of fat composition according to the formulation shown in Table 16, followed by hardening at 4°C. Furthermore, as shown in Table 16, the sensory evaluation was performed by three members of a specialized team, and the control group of Test Example 1 was replaced by the control group containing the 72% chocolate cocoa of Comparative Example 3 (Table 12).
[0091] [Table 16]
[0092] The results are shown in Table 16. The oil composition containing carotenoid decomposition products has an effect on suppressing bitterness in chocolate cocoa 72%. In addition, regarding the chocolate of Preparation Example 11-2, which has been confirmed to be effective in this functional evaluation, the amount of carotenoid decomposition products relative to 1 part by mass of cocoa polyphenols is 4.2 × 10⁻⁵ parts by mass, calculated as the amount of carotenoids before decomposition.
[0093] 2.9g of Example 6 was mixed with 50g of cocoa polyphenols to produce a bitterness inhibitor.
[0094] Mix 50g of Example 6 with 50g of sulforaphane to produce a bitterness inhibitor.
Claims
1. A bitterness inhibitor, which is an oral composition containing bitter components, wherein the active ingredient is a carotenoid decomposition product.
2. The bitterness inhibitor as described in claim 1, wherein, The aforementioned carotenoid decomposition products are selected from one or more decomposition products of the group consisting of carotenoids and xanthophyll.
3. A bitterness inhibitor as described in claim 1 or 2, wherein, The aforementioned bitterness inhibitors are calculated based on the amount of carotenoids before decomposition, and contain between 1 ppm and 40,000 ppm of the aforementioned carotenoid decomposition products.
4. A bitterness inhibitor as described in claim 1 or 2, wherein, The aforementioned carotenoid decomposition products are carotenoid decomposition products obtained by heating and oxidation.
5. The bitterness inhibitor as described in claim 1 or 2 is in the form of an oily component.
6. An oral composition comprising a bitterness inhibitor and a bitterness component as described in claim 1 or 2.
7. A food product containing the bitterness inhibitor and bitterness component described in claim 1 or 2.
8. A method for manufacturing a bitterness inhibitor of an oral composition, comprising the step of oxidizing carotenoids in oils to obtain carotenoid decomposition products.
9. The manufacturing method as described in claim 8, wherein, The aforementioned oils are obtained by adding carotenoids to raw oils.
10. The manufacturing method as described in claim 8, wherein, The aforementioned oils are palm oils with a total content of β-carotene and α-carotene of 50 ppm to 2000 ppm by mass.
11. The manufacturing method as described in claim 8 or 9, wherein, The aforementioned oils are those with an iodine value between 0 and 140.
12. The manufacturing method as described in claim 8 or 9, wherein, The aforementioned oxidation treatment involves oxidizing the aforementioned oils to reduce the peroxide value to between 3 and 250.
13. The manufacturing method as described in claim 8 or 9, wherein, The aforementioned oxidation treatment was carried out by heating at 50°C to 220°C for 0.1 hours to 240 hours.
14. The manufacturing method as described in claim 13, wherein, The aforementioned heat treatment is performed when the product of the heating temperature (°C) and the heating time (hours) is between 20 and 20,000.
15. The manufacturing method as described in claim 8 or 9, wherein, The aforementioned oxidation treatment is carried out by supplying oxygen.
16. The manufacturing method as described in claim 8 or 9 includes the step of mixing the aforementioned carotenoid decomposition products with oils.
17. The manufacturing method as described in claim 8 or 9, wherein, The aforementioned bitterness inhibitors contain between 1 ppm and 40,000 ppm of the aforementioned carotenoid decomposition products, calculated as carotenoids before decomposition.
18. A method for suppressing bitterness, which is a method for suppressing the bitterness of an oral composition containing a material that exhibits bitterness, wherein the material or the oral composition contains carotenoid decomposition products.
19. The method for suppressing bitterness as described in claim 18, wherein, The aforementioned oral composition contains 1×10⁻⁸ ppm to 10 ppm of the aforementioned carotenoid decomposition products, calculated as carotenoids before decomposition.
20. A method for manufacturing an oral composition comprising a material having a bitter taste, the method comprising the step of adding a carotenoid decomposition product to the aforementioned material or the aforementioned oral composition.
21. A composition for inhibiting bitterness, comprising bitter components and carotenoid decomposition products.