Composition for suppressing bitterness

Abstract

The present invention provides a technology for suppressing bitterness. Provided is a composition for suppressing bitterness in a food product containing an amino acid that has a bitter taste, the composition containing at least one ingredient selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvic acid, (±)-2-methylbutyric acid, decanoic acid, L-ascorbic acid, L-cysteine hydrochloride, disodium 5'-guanylate, L-ornithine hydrochloride, cyclotene, and nootkatone.

Description

Composition for bitterness suppression

[0001] The present invention relates to a technology for suppressing bitterness.

[0002] In recent years, development of foods containing amino acids, soybean protein and the like has been increasing for purposes such as nutrient fortification and health maintenance. However, since the bitterness unique to amino acids and the like hinders their use in foods, there is a need for technologies that suppress such bitterness.

[0003] For example, branched chain amino acids (BCAA) such as valine, leucine, and isoleucine exhibit bitterness, and it has been reported that γ-glutamyl peptides suppress the bitterness of BCAA (Patent Document 1).

[0004] It has also been reported that bitterness is suppressed by adding natural flavors and the like to a tea flavor composition (Patent Document 2). However, there is still a need for technologies that suppress the bitterness of amino acids and the like.

[0005] Japanese Unexamined Patent Application Publication No. 2016-171761 Japanese Unexamined Patent Application Publication No. 2022-116143

[0006] An object of the present invention is to provide a technology for suppressing the bitterness of foods containing amino acids.

[0007] As a result of intensive studies conducted by the present inventors to solve the above-mentioned problem, they have found various components and combinations thereof that suppress the bitterness of amino acids and the like, and have completed the present invention.

[0008] In other words, the present invention can be illustrated as follows: [1] A composition for suppressing bitterness in food, comprising at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone, wherein the food contains an amino acid that causes bitterness. [2] The composition wherein the component is at least two components selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone. [3] The composition wherein the component is one of the combinations of components described in any one of (1) to (8) below: (1) undecanoic acid and nootkatone; (2) undecanoic acid and cyclotene; (3) undecanoic acid, cyclotene, and nootkatone; (4) undecanoic acid, pyruvate, and (±)-2-methylbutyrate; (5) undecanoic acid, γ-dodecalactone, and (±)-2-methylbutyrate; (6) undecanoic acid, γ-dodecalactone, and pyruvate; (7) undecanoic acid, γ-dodecalactone, pyruvate, and (±)-2-methylbutyrate; or (8) undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, and L-ascorbic acid. [4] The composition wherein the component is one of the combinations of undecanoic acid, cyclotene, and nootkatone. [5] The composition wherein the bitter-tasting amino acid is selected from the group consisting of valine, leucine, isoleucine, methionine, phenylalanine, tryptophan, proline, arginine, and histidine. [6] The composition wherein the content of the bitter-tasting amino acid in the food is 0.05% (w / w) to 10% (w / w). [7] The composition wherein the food is plant-based milk or a processed food made therefrom, a health food, a nutrition bar, a soup, a powdered beverage, or a soft drink. [8] The composition wherein the food is plant-based milk or a processed food made therefrom.[9] A method for suppressing bitterness in food, comprising the step of adding at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone to food or its raw materials, wherein the food contains an amino acid that exhibits bitterness.

[10] A method for producing food with suppressed bitterness, comprising the step of adding at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone to food or its raw materials, wherein the food contains an amino acid that exhibits bitterness.

[11] The method wherein the component is at least two components selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone.

[12] The method wherein the component is one of the combinations of components described in any one of (1) to (8) below: (1) undecanoic acid and nootkatone; (2) undecanoic acid and cyclotene; (3) undecanoic acid, cyclotene, and nootkatone; (4) undecanoic acid, pyruvate, and (±)-2-methylbutyrate; (5) undecanoic acid, γ-dodecalactone, and (±)-2-methylbutyrate; (6) undecanoic acid, γ-dodecalactone, and pyruvate; (7) undecanoic acid, γ-dodecalactone, pyruvate, and (±)-2-methylbutyrate; or (8) undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, and L-ascorbic acid.

[13] The method wherein the component is a combination of undecanoic acid, cyclotene, and nootkatone.

[14] The method wherein the bitter-tasting amino acid is selected from the group consisting of valine, leucine, isoleucine, methionine, phenylalanine, tryptophan, proline, arginine, and histidine.

[15] The method wherein the content of the bitter-tasting amino acid in the food is 0.05% (w / w) to 10% (w / w).

[16] The method wherein the food is plant-based milk or a processed food made therefrom, a health food, a nutrition bar, a soup, a powdered beverage, or a soft drink.

[17] The method wherein the food is plant-based milk or a processed food made therefrom.

[18] The method wherein the component is added in such a way that its content in the food is 10 ppb (w / w) to 5,000 ppm (w / w).

[19] A food in which bitterness is suppressed, comprising a bitter amino acid, and at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone.

[0009] The present invention will be described in detail below.

[0010] <1> Active ingredient In the present invention, at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone is used as the active ingredient.

[0011] The above ingredients are also called "active ingredients."

[0012] By utilizing the active ingredient of the present invention, bitterness in foods containing bitter amino acids can be suppressed. In other words, an effect of suppressing bitterness in foods containing bitter amino acids can be obtained. This effect is also called the "bitterness suppression effect." To put it another way, the active ingredient has the function of suppressing bitterness in foods containing bitter amino acids. This function is also called the "bitterness suppression function." "Bitterness suppression" is also called "bitterness reduction" or "bitterness masking." "Bitterness suppression" includes cases where bitterness completely disappears. Specifically, by utilizing the active ingredient, bitterness in foods containing bitter amino acids can be suppressed compared to cases where the active ingredient is not utilized. Therefore, the bitterness suppression effect can be determined by measuring and comparing the bitterness in foods containing bitter amino acids when the active ingredient is not used and when the active ingredient is used. In other words, if the intensity of bitterness in foods containing bitter amino acids is lower when the active ingredient is used compared to when the active ingredient is not used, it can be determined that a bitterness suppression effect has been obtained. By utilizing the active ingredients, it may be possible to suppress bitterness in foods containing bitter amino acids, in particular, without imparting any off-flavors to the food.

[0013] The bitterness that is suppressed may be, for example, the initial bitterness, the middle bitterness, the aftertaste bitterness, the post-post

[0014] The measurement and comparison of bitterness or off-flavors can be carried out, for example, by sensory evaluation by a panel of experts.

[0015] Furthermore, by utilizing the active ingredient of the present invention, it is possible to produce food products with suppressed bitterness. Therefore, the active ingredient of the present invention may be used in the production of food products (specifically, in the production of food products with suppressed bitterness).

[0016] The active ingredient of the present invention may be used to suppress bitterness or in the production of food products in the manner described in the method of the present invention, which will be described later.

[0017] The active ingredient of the present invention is not particularly limited, as long as it is at least one component selected from the group consisting of undecanoic acid (CAS number: 112-37-8), γ-dodecalactone (CAS number: 2305-05-7), pyruvate (CAS number: 127-17-3), (±)-2-methylbutyrate (CAS number: 116-53-0), decanoic acid (CAS number: 334-48-5), L-ascorbic acid (CAS number: 50-81-7), L-cysteine ​​hydrochloride (CAS number: 52-89-1), 5'-disodium guanylate (CAS number: 5550-12-9), L-ornithine hydrochloride (CAS number: 3184-13-2), cyclotene (CAS number: 80-71-7), and nootkatone (CAS number: 4674-50-4).

[0018] In the present invention, one active ingredient may be used, or two or more ingredients may be used in combination. When two or more ingredients are selected as the active ingredient, the "amount" or "concentration" of the active ingredient may mean the total amount or total concentration of the selected ingredients unless otherwise specified.

[0019] The active ingredient used in the present invention may be a commercially available product or one that is manufactured as appropriate. The method for producing the active ingredient is not particularly limited. The active ingredient can be produced, for example, by known methods. Specifically, the active ingredient can be produced, for example, by chemical synthesis, enzymatic reaction, fermentation, extraction, or a combination thereof. The active ingredient may or may not be purified to a desired degree. That is, the active ingredient may be a purified product or a material containing the active ingredient may be used.

[0020] If the active ingredient used in the present invention can form a salt, the active ingredient may be used as a free form, as a salt, or as a combination thereof. That is, unless otherwise specified, the term "active ingredient" may mean the free form of the active ingredient, its salt, or a combination thereof. The salt is not particularly limited as long as it does not impair the effects of the present invention. For example, examples of salts with acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Furthermore, examples of salts with basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as formic acid, acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, and their halides; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. Examples of halides include heptafluorobutyric acid. As for the salt, one type of salt may be used, or two or more types of salts may be used in combination.

[0021] Furthermore, if the active ingredient used in the present invention can form a hydrate, the active ingredient may be used as a nonhydrate, as a hydrate, or in combination thereof. In other words, the term "active ingredient" (for example, "free active ingredient" or "salt of the active ingredient") may encompass both nonhydrates and hydrates unless otherwise specified.

[0022] The active ingredients used in this invention may be in any form, such as ions, at the time of use.

[0023] <2> Composition of the present invention The composition of the present invention is a composition containing an active ingredient.

[0024] In other words, the composition of the present invention is a composition comprising at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone.

[0025] By using the composition of the present invention, bitterness in foods containing bitter-tasting amino acids can be suppressed. In other words, a bitterness-suppressing effect can be obtained in foods containing bitter-tasting amino acids. Therefore, the composition of the present invention may be used to suppress bitterness in foods containing bitter-tasting amino acids. That is, the composition of the present invention may be, for example, a composition for suppressing bitterness in foods.

[0026] Furthermore, by using the composition of the present invention, specifically by using the active ingredients, it is possible to produce food with suppressed bitterness. Therefore, the composition of the present invention may be used in the production of food (specifically, in the production of food with suppressed bitterness). In other words, the composition of the present invention may be, for example, a composition for the production of food (specifically, in the production of food with suppressed bitterness).

[0027] Unless otherwise specified, the bitter-tasting amino acids in this invention are L-isomers. Examples of bitter-tasting amino acids include valine, leucine, isoleucine, methionine, phenylalanine, tryptophan, proline, arginine, and histidine.

[0028] The bitter-tasting amino acids contained in the food in this invention may be one type of amino acid, or two or more types of amino acids. If two or more types of amino acids are included, the "amount" or "concentration" of the amino acids may mean the total amount or total concentration of the amino acids unless otherwise specified.

[0029] The food containing the bitter-tasting amino acid in the present invention may be a food that already contains the bitter-tasting amino acid, or a food to which the bitter-tasting amino acid has been added, but it is preferable that the food to which the bitter-tasting amino acid has been added is the food to which the bitter-tasting amino acid has been added.

[0030] The bitter-tasting amino acids added to food may be commercially available products or may be manufactured and obtained as appropriate. The method of producing the amino acids is not particularly limited. The amino acids can be produced, for example, by known methods. Specifically, the amino acids can be produced, for example, by chemical synthesis, enzymatic reactions, fermentation, extraction, or a combination thereof. The amino acids may or may not be purified to a desired degree. That is, purified amino acids may be used, or materials containing the amino acids may be used.

[0031] The bitter-tasting amino acids in this invention may be in their free form, as salts, or in combination thereof. That is, unless otherwise specified, the term "bitter-tasting amino acid" may mean a bitter-tasting amino acid in its free form, a salt thereof, or a combination thereof. Furthermore, if the bitter-tasting amino acid can form a hydrate, the bitter-tasting amino acid may be in its nonhydrated form, as a hydrate, or in combination thereof. That is, unless otherwise specified, the term "bitter-tasting amino acid" (for example, "bitter-tasting amino acid in its free form" or "salt of a bitter-tasting amino acid") may encompass both nonhydrates and hydrates. The bitter-tasting amino acid may be in any form, such as an ion. The amount of bitter-tasting amino acid (e.g., content (concentration)) shall be calculated based on the value obtained by converting the mass of the salt or hydrate to the mass of an equimolar free form, in the case where the bitter-tasting amino acid forms a salt or hydrate.

[0032] The content (concentration) of bitter-tasting amino acids in the food of the present invention is greater than 0% (w / w) and less than or equal to 100% (w / w). The content (concentration) of bitter-tasting amino acids in the food may be, for example, the amount of amino acids that would cause bitterness if the active ingredients of the present invention were not added. The content of bitter-tasting amino acids in food (concentration of ingested amino acids) may be, for example, 0.001%(w / w) or more, 0.002%(w / w) or more, 0.005%(w / w) or more, 0.01%(w / w) or more, 0.02%(w / w) or more, 0.05%(w / w) or more, 0.1%(w / w) or more, 0.2%(w / w) or more, 0.5%(w / w) or more, 1%(w / w) or more, 2%(w / w) or more, 5%(w / w) or more, or 10%(w / w) or more, and may also be 70%(w / w) or less, 50%(w / w) or less, 30%(w / w) or less, 20%(w / w) or less, 15%(w / w) or less, 10%(w / w) or less. It may be less than or equal to %(w / w), less than or equal to 5%(w / w), less than or equal to 2%(w / w), less than or equal to 1%(w / w), less than or equal to 0.5%(w / w), less than or equal to 0.2%(w / w), less than or equal to 0.1%(w / w), less than or equal to 0.05%(w / w), or less than or equal to 0.02%(w / w), and any non-contradictory combination thereof is also acceptable. The content (concentration of bitter-tasting amino acids) in food may be, specifically, for example, 0.001% (w / w) to 70% (w / w), 0.002% (w / w) to 50% (w / w), 0.005% (w / w) to 30% (w / w), 0.01% (w / w) to 20% (w / w), 0.02% (w / w) to 15% (w / w), 0.05% (w / w) to 10% (w / w), 0.1% (w / w) to 5% (w / w), 0.2% (w / w) to 2% (w / w), or 0.5% (w / w) to 1% (w / w). Food may consist of bitter-tasting amino acids and active ingredients.

[0033] The type of food used in this invention is not particularly limited, as long as it contains bitter amino acids, provided that the suppression of bitterness is desired. Foods include beverages and seasonings. Foods may be liquids or solids, for example.

[0034] Specifically, the foods include soups such as corn soup, consommé soup (e.g., chicken, pork, beef, etc.), potage, egg soup, seaweed soup, shark fin soup, Chinese-style soup, curry-flavored soup, ramen soup, clear soup, miso soup, etc. (including dried soups); processed meat products such as ham, sausage, dumplings, shumai, hamburgers, meatballs, fried chicken, tonkatsu, etc.; alternative meats (e.g., soy meat, etc.) and their processed products; processed seafood products such as kamaboko and chikuwa; dairy products such as butter and fresh cream; processed foods made from plants (e.g., soybeans, peanuts, peas, almonds, walnuts, pistachios, hazelnuts, cashews, pecans, rice, oats, etc.) (e.g., nutritional supplements (e.g., protein powder, protein drinks, protein jelly, protein bars, etc.), plant-based milks (e.g., legume milk (e.g., soy milk, peanut milk)); processed foods made from plants (e.g., soybeans, peanuts, etc.) (e.g., nutritional supplements (e.g., protein powder, protein drinks, protein jelly, protein bars, etc.), plant-based milks (e.g., legume milk (e.g., soy milk, peanut milk)); Examples of processed foods include: milk from plants (such as pea milk, almond milk, walnut milk, pistachio milk, hazelnut milk, cashew milk, pecan milk, etc.), milk from grains (such as rice milk, oat milk, etc.), processed foods made from plant-based milk (such as plant-based yogurt-like foods, plant-based cheese-like foods, etc.); processed rice foods such as fried rice; condiments such as mayonnaise, dressings, and sauces (such as demi-glace sauce, Worcestershire sauce, white sauce, cheese sauce, carbonara sauce, etc.); nutrition bars; noodles (including instant noodles), bread, gratin, croquettes, and other processed foods; frozen foods (such as frozen versions of the above-mentioned foods (such as dumplings, shumai, fried rice, hamburgers, fried chicken, gratin, tonkatsu, croquettes, etc.)); and beverages such as milk, soft drinks, powdered drinks, and alcoholic beverages. "Soft drinks" can be defined as non-alcoholic beverages (beverages with an alcohol concentration of less than 1%), excluding milk and dairy products. Specific examples of soft drinks include tea (e.g., black tea), coffee beverages (e.g., coffee, coffee-flavored milk beverages), etc. Furthermore, "food" is not limited to general foods, but also includes so-called health foods or medical foods, such as nutritional supplements, functional foods, foods for specified health uses, and foods with functional claims.In other words, for example, the foods exemplified above may be offered as general foods, or as health foods or medical foods.

[0035] The compositions of the present invention may be used to suppress bitterness or in the production of food products in the manner described in the methods of the present invention, which are described later.

[0036] The composition of the present invention may consist of an active ingredient, or it may contain other components. The other components may be a single component, or a combination of two or more components.

[0037] The active ingredient contained in the composition of the present invention may be produced by the method for producing the active ingredient described above. Therefore, the method for producing the composition of the present invention may include a step of producing the active ingredient by the method for producing the active ingredient described above.

[0038] Other components are not particularly limited, as long as they do not lose their bitterness-suppressing effect (i.e., the bitterness-suppressing effect of the active ingredient is obtained). Other components can be appropriately selected depending on various conditions, such as the type of food. Examples of other components include those added to food or pharmaceuticals.

[0039] In addition to active ingredients, other specific examples include ingredients that are effective in food manufacturing. These include the food ingredients described later.

[0040] The compositions of the present invention can be prepared, for example, by appropriately mixing the active ingredient with other optional ingredients.

[0041] The composition of the present invention may be formulated as appropriate, for example. Additives may be used as appropriate in the formulation. Examples of additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring and odor-correcting agents, diluents, surfactants, and solvents. Additives can be appropriately selected, for example, depending on various conditions such as the shape of the composition of the present invention.

[0042] The form of the composition of the present invention is not particularly limited. The composition of the present invention may be in any form, such as powder, flakes, tablets, paste, or liquid.

[0043] The content and content ratio of each component (i.e., the active ingredient and optionally other components) in the composition of the present invention are not particularly limited, as long as a bitterness-suppressing effect is obtained. The content and content ratio of each component in the composition of the present invention can be appropriately set according to various conditions such as the manner in which the composition of the present invention is used.

[0044] The combination of active ingredients in the composition of the present invention is not particularly limited as long as a bitterness-suppressing effect can be obtained, but the following combinations (1) to (18) are preferred, combinations (3) to (7), (16), (17), or (18) are more preferred, and combinations (3) or (4) are even more preferred. (1) Undecanoic acid, γ-dodecalactone, pyruvic acid, (±)-2-methylbutyric acid, L-cysteine hydrochloride, disodium 5'-guanylate, L-ornithine hydrochloride, decanoic acid, and L-ascorbic acid; (2) Undecanoic acid, γ-dodecalactone, pyruvic acid, (±)-2-methylbutyric acid, L-cysteine hydrochloride, disodium 5'-guanylate, and L-ornithine hydrochloride; (3) Undecanoic acid, γ-dodecalactone, pyruvic acid, (±)-2-methylbutyric acid, decanoic acid, and L-ascorbic acid; (4) Undecanoic acid, γ-dodecalactone, pyruvic acid, and (±)-2-methylbutyric acid; (5) Undecanoic acid, γ-dodecalactone, and pyruvic acid; (6) Undecanoic acid, γ-dodecalactone, and (±)-2-methylbutyric acid; (7) Undecanoic acid, pyruvic acid, and (±)-2-methylbutyric acid; (8) γ-dodecalactone, pyruvic acid, and (±)-2-methylbutyric acid; (9) Undecanoic acid and γ-dodecalactone; (10) γ-dodecalactone and pyruvic acid; (11) γ-dodecalactone and (±)-2-methylbutyric acid; (12) γ-dodecalactone and decanoic acid; (13) Undecanoic acid and (±)-2-methylbutyric acid; (14) Undecanoic acid and pyruvic acid; (15) Pyruvic acid and (±)-2-methylbutyric acid; (16) Undecanoic acid and cyclotene; (17) Undecanoic acid and nootkatone; (18) Undecanoic acid, cyclotene, and nootkatone.

[0045] The content of the active ingredient in the composition of the present invention is greater than 0% (w / w) and less than 100% (w / w). The content of the active ingredient in the composition of the present invention may be, for example, 20 ppm (w / w) or more, 50 ppm (w / w) or more, 100 ppm (w / w) or more, 200 ppm (w / w) or more, 500 ppm (w / w) or more, 1000 ppm (w / w) or more, 2000 ppm (w / w) or more, 5000 ppm (w / w) or more, 1% (w / w) or more, 2% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 20% (w / w) or more, 30% (w / w) or more, 50% (w / w) or more, or 70% (w / w) or more, and may be less than 100% (w / w), 99.9% (w / w) or less, 90% (w / w) or less, 70% (w / w) or less, 50% (w / w) or more. It may be less than or equal to %(w / w), less than or equal to 30%, less than or equal to 20%, less than or equal to 10%, less than or equal to 5%, less than or equal to 2%, less than or equal to 1%, less than or equal to 500 ppm(w / w), less than or equal to 2000 ppm(w / w), less than or equal to 1000 ppm(w / w), or less than or equal to 500 ppm(w / w), or any non-contradictory combination thereof. The content of the active ingredient in the composition of the present invention may specifically be, for example, 20 ppm (w / w) to 50 ppm (w / w), 50 ppm (w / w) to 100 ppm (w / w), 100 ppm (w / w) to 1000 ppm (w / w), 1000 ppm (w / w) to 1% (w / w), 1% (w / w) to 10% (w / w), 10% (w / w) to 30% (w / w), 30% (w / w) to 50% (w / w), 50% (w / w) to 70% (w / w), or 70% (w / w) to 99.9% (w / w).Specifically, the content of the active ingredient in the composition of the present invention may be, for example, 20 ppm (w / w) to 99.9% (w / w), 100 ppm (w / w) to 99.9% (w / w), 1000 ppm (w / w) to 99.9% (w / w), 1% (w / w) to 99.9% (w / w), 10% (w / w) to 99.9% (w / w), 100 ppm (w / w) to 50% (w / w), 100 ppm (w / w) to 10% (w / w), 100 ppm (w / w) to 1% (w / w), 1000 ppm (w / w) to 50% (w / w), 1000 ppm (w / w) to 10% (w / w), 1000 ppm (w / w) to 1% (w / w), 1% (w / w) to 50% (w / w), or 1% (w / w) to 10% (w / w).

[0046] The content of each component (i.e., the active ingredient and optionally other components) in the composition of the present invention can be set, for example, to obtain the addition amount of each component in the method of the present invention described below.

[0047] When the active ingredient forms a salt or a hydrate, the amount of the active ingredient (e.g., content (concentration), etc.) shall be calculated based on a value obtained by converting the mass of the salt or hydrate into the mass of an equimolar free form.

[0048] Each component contained in the composition of the present invention (i.e., the active ingredient and optionally other components) may be mixed with each other and contained in the composition of the present invention, or may be contained separately individually or separately in any combination in the composition of the present invention. For example, the composition of the present invention may be provided as a set of each component packaged separately. In such a case, the components included in the set can be appropriately used in combination at the time of use.

[0049] <3> Method of the Present Invention The method of the present invention is a method comprising a step of using an active ingredient.

[0050] In other words, the method of the present invention is a method that includes a step of utilizing at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone.

[0051] The present invention, specifically by utilizing an active ingredient, can suppress bitterness in foods containing bitter amino acids. In other words, it provides a bitterness-suppressing effect in foods containing bitter amino acids. Therefore, the present invention may be used to suppress bitterness in foods containing bitter amino acids. That is, the present invention may be, for example, a method for suppressing bitterness in foods containing bitter amino acids. This method is also referred to as "the bitterness suppression method of the present invention."

[0052] Furthermore, by the method of the present invention, specifically by utilizing the active ingredients, it is possible to produce food with suppressed bitterness. Therefore, the method of the present invention may be implemented for the production of food (specifically, for the production of food with suppressed bitterness). In other words, the method of the present invention may be, for example, a method for the production of food (specifically, for the production of food with suppressed bitterness). This method is also referred to as "the food production method of the present invention."

[0053] The active ingredient can be used to suppress bitterness or in the production of food by adding it to food or to the raw materials of food during the production of food. In other words, one use of the active ingredient is to add it to food or to the raw materials of food. Specifically, the method of the present invention may be a method for suppressing bitterness in food, for example, by adding the active ingredient to food or to the raw materials of food. Alternatively, the method of the present invention may be a method for producing food (specifically, producing food with suppressed bitterness) by adding the active ingredient to food or to the raw materials of food. "Addition" is also called "formulation".

[0054] The active ingredient may be used in the method of the present invention, for example, in the form of the composition of the present invention. That is, "use of the active ingredient" includes the use of the composition of the present invention. For example, "addition of the active ingredient" includes the addition of the composition of the present invention.

[0055] The food obtained by the method of the present invention is also referred to as "the food of the present invention." Specifically, the food of the present invention is a food in which bitterness is suppressed. In other words, the food of the present invention is a food to which active ingredients have been added.

[0056] The suppression of bitterness or the manufacture of food products may be carried out in the same manner as the manufacture of ordinary food products, except for the use of active ingredients. In other words, the suppression of bitterness or the manufacture of food products may be carried out using the same raw materials and under the same manufacturing conditions as ordinary food products, except for the use of active ingredients. Furthermore, the raw materials and manufacturing conditions of food products may be modified as appropriate for use in the suppression of bitterness or the manufacture of food products.

[0057] "Food ingredients" refers to food materials used to manufacture food. Food ingredients are not particularly limited as long as they can be used to manufacture food. Food ingredients can be appropriately selected according to various conditions, such as the type of food. Examples of food ingredients include those that are commonly used in the manufacture of foods as exemplified above. Specifically, examples of food ingredients include ingredients such as beans, nuts, grains, vegetables, meat, seafood, and eggs; seasoning components such as sugars, inorganic salts, organic acids, nucleic acids, amino acids, and protein hydrolysates; beverages such as milk; dairy products such as butter and cream; plant-based milk; spices; flavorings; oils and fats; and alcohol.

[0058] The active ingredient may be added to the food raw materials at any stage of the food manufacturing process, as long as a bitterness-suppressing effect is obtained. In other words, the "food raw materials" to which the active ingredient is added may be those from any stage of the food manufacturing process. For example, the "food raw materials" to which the active ingredient is added may include the finished food before the active ingredient is added. The active ingredient can be added to the food raw materials as is, or after being prepared in a desired form such as a solution. "Addition of active ingredient" may refer collectively to the operation of allowing the active ingredient to coexist with the food raw materials. Other components may also be added to the food raw materials as appropriate. In other words, the method of the present invention may further include adding components other than the active ingredient to the food raw materials. Other components are not particularly limited as long as they do not lose their bitterness-suppressing effect (i.e., a bitterness-suppressing effect by the active ingredient is obtained). Other components can be appropriately selected according to various conditions, such as the type of food. Examples of other components include components added to food or pharmaceuticals. The description regarding the addition of active ingredients can also be applied to the addition of ingredients other than active ingredients. Each ingredient (i.e., the active ingredient and optionally other ingredients) may be added to the food ingredients all at the same time, or they may be added separately, or in any combination. There are no particular restrictions on the order in which each ingredient is added to the food ingredients.

[0059] The amount and ratio of each component (i.e., the active ingredient and optionally other components) added in the method of the present invention are not particularly limited, as long as a bitterness-suppressing effect is obtained. The amount and ratio of each component added in the method of the present invention can be appropriately set according to various conditions such as the type of food raw materials and the type of food.

[0060] The combination of active ingredients in the method of the present invention is not particularly limited as long as a bitterness-suppressing effect is obtained, but the following combinations of (1) to (18) are preferred, the combination of (3) to (7), (16), (17), or (18) is more preferred, and the combination of (3) or (4) is even more preferred. (1) Undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, decanoic acid, and L-ascorbic acid; (2) Undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, L-cysteine ​​hydrochloride, 5'-guanylate disodium, and L-ornithine hydrochloride; (3) Undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, and L-ascorbic acid; (4) Undecanoic acid, γ-dodecalactone, pyruvate, and (±)-2-methylbutyrate; (5) Undecanoic acid, γ-dodecalactone, and pyruvate; (6) Undecanoic acid, γ-dodecalactone, and (±)-2-methylbutyrate; (7) Undecanoic acid, pyruvate, and (±)-2-methylbutyrate; (8) γ-dodecalactone, pyruvate, and (±)-2-methylbutyrate; (9) Undecanoic acid and γ-dodecalactone; (10) γ-dodecalactone and pyruvate; (11) γ-dodecalactone and (±)-2-methylbutyrate; (12) γ-dodecalactone and decanoic acid; (13) Undecanoic acid and (±)-2-methylbutyrate; (14) Undecanoic acid and pyruvate; (15) Pyruvate and (±)-2-methylbutyrate; (16) Undecanoic acid and cyclotene; (17) Undecanoic acid and nootkatone; (18) Undecanoic acid, cyclotene, and nootkatone.

[0061] The active ingredient may be added to the food ingredients, for example, so that the amount of the active ingredient is within a desired range (for example, the range of active ingredient content described later).

[0062] The content of active ingredients in food (concentration in food) is greater than 0% (w / w) and less than 100% (w / w). The amount of active ingredients in food (concentration in food) may be, for example, 0.5 ppb(w / w) or more, 1 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 50 ppb(w / w) or more, 100 ppb(w / w) or more, 500 ppb(w / w) or more, 1 ppm(w / w) or more, 5 ppm(w / w) or more, 10 ppm(w / w) or more, 500 ppm(w / w) or more, 1,000 ppm(w / w) or more, or 2,000 ppm(w / w) or more, and may also be 5,000 ppm(w / w) or less, 2,000 ppm(w / w) or less, 1,000 ppm(w / w) or less, 500 ppm(w / w) or less, 100 It may be less than or equal to ppm(w / w), less than or equal to 50 ppm(w / w), less than or equal to 10 ppm(w / w), less than or equal to 5 ppm(w / w), less than or equal to 1 ppm(w / w), less than or equal to 500 ppb(w / w), less than or equal to 100 ppb(w / w), less than or equal to 50 ppb(w / w), less than or equal to 1 ppb(w / w), or less than or equal to 1 ppb(w / w), and any non-contradictory combination thereof is also acceptable. The content of active ingredients in food (concentration during consumption) is specifically, for example, 0.5 ppb(w / w) to 1 ppb(w / w), 1 ppb(w / w) to 5 ppb(w / w), 5 ppb(w / w) to 10 ppb(w / w), 10 ppb(w / w) to 50 ppb(w / w), 50 ppb(w / w) to 100 ppb(w / w), 100 ppb(w / w) to 500 ppb(w / w), 500 ppb(w / w) to 1 ppm(w / w), 1 ppm(w / w) to 5 ppm(w / w), 5 ppm(w / w) to 10 ppm(w / w), 10 ppm(w / w) to 50 ppm(w / w), 50 ppm(w / w) to 100 ppm(w / w), and 100 The levels may be ppm(w / w) to 500 ppm(w / w), 500 ppm(w / w) to 1,000 ppm(w / w), 1,000 ppm(w / w) to 2,000 ppm(w / w), or 2,000 ppm(w / w) to 5,000 ppm(w / w).The content of active ingredients in food (concentration in food) may specifically be, for example, 1 ppb(w / w) to 5,000 ppm(w / w), 10 ppb(w / w) to 5,000 ppm(w / w), 100 ppb(w / w) to 5,000 ppm(w / w), 1 ppm(w / w) to 5,000 ppm(w / w), 10 ppm(w / w) to 1,000 ppm(w / w), 10 ppm(w / w) to 500 ppm(w / w), or 10 ppm(w / w) to 100 ppm(w / w).

[0063] The undecanoic acid content (concentration in food) in food may be, for example, 0.05 ppm(w / w) or more, 0.1 ppm(w / w) or more, 0.2 ppm(w / w) or more, 0.3 ppm(w / w) or more, 0.4 ppm(w / w) or more, 0.5 ppm(w / w) or more, 1 ppm(w / w) or more, 2 ppm(w / w) or more, or 5 ppm(w / w) or more, or 10 ppm(w / w) or less, 5 ppm(w / w) or less, 2 ppm(w / w) or less, 1 ppm(w / w) or less, 0.5 ppm(w / w) or less, 0.4 ppm(w / w) or less, 0.3 ppm(w / w) or less, 0.2 ppm(w / w) or less, or 0.1 ppm(w / w) or less, or any non-contradictory combination thereof. The undecanoic acid content (concentration in food) in food may specifically be, for example, 0.05 ppm(w / w) to 0.1 ppm(w / w), 0.1 ppm(w / w) to 0.2 ppm(w / w), 0.2 ppm(w / w) to 0.3 ppm(w / w), 0.3 ppm(w / w) to 0.4 ppm(w / w), 0.4 ppm(w / w) to 0.5 ppm(w / w), 0.5 ppm(w / w) to 1 ppm(w / w), 1 ppm(w / w) to 2 ppm(w / w), 2 ppm(w / w) to 5 ppm(w / w), or 5 ppm(w / w) to 10 ppm(w / w). The undecanoic acid content (concentration in food) in food may specifically be, for example, 0.1 ppm (w / w) to 10 ppm (w / w), 0.2 ppm (w / w) to 5 ppm (w / w), 0.3 ppm (w / w) to 2 ppm (w / w), or 0.4 ppm (w / w) to 1 ppm (w / w).

[0064] The γ-dodecalactone content (concentration in food) in food may be, for example, 0.5 ppb(w / w) or more, 1 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, or 1 ppm(w / w) or more, and may also be 5 ppm(w / w) or less, 1 ppm(w / w) or less, 500 ppb(w / w) or less, 200 ppb(w / w) or less, 100 ppb(w / w) or less, 50 ppb(w / w) or less, 20 ppb(w / w) or less, 10 ppb(w / w) or less, 5 It may be ppb(w / w) or less, or 1 ppb(w / w) or less, and any non-consistent combination thereof is also acceptable. The γ-dodecalactone content (concentration in food) in food may specifically be, for example, 0.5 ppb(w / w) to 1 ppb(w / w), 1 ppb(w / w) to 5 ppb(w / w), 5 ppb(w / w) to 10 ppb(w / w), 10 ppb(w / w) to 20 ppb(w / w), 20 ppb(w / w) to 50 ppb(w / w), 50 ppb(w / w) to 100 ppb(w / w), 100 ppb(w / w) to 200 ppb(w / w), 200 ppb(w / w) to 500 ppb(w / w), 500 ppb(w / w) to 1 ppm(w / w), or 1 ppm(w / w) to 5 ppm(w / w). The γ-dodecalactone content (concentration in food) in food may specifically be, for example, 1 ppb(w / w) to 1 ppm(w / w), 5 ppb(w / w) to 500 ppb(w / w), 10 ppb(w / w) to 200 ppb(w / w), or 20 ppb(w / w) to 100 ppb(w / w).

[0065] The pyruvic acid content (concentration in food) in food may be, for example, 0.05 ppm(w / w) or more, 0.1 ppm(w / w) or more, 0.2 ppm(w / w) or more, 0.3 ppm(w / w) or more, 0.4 ppm(w / w) or more, 0.5 ppm(w / w) or more, 1 ppm(w / w) or more, 2 ppm(w / w) or more, or 5 ppm(w / w) or more, or 10 ppm(w / w) or less, 5 ppm(w / w) or less, 2 ppm(w / w) or less, 1 ppm(w / w) or less, 0.5 ppm(w / w) or less, 0.4 ppm(w / w) or less, 0.3 ppm(w / w) or less, 0.2 ppm(w / w) or less, or 0.1 ppm(w / w) or less, or any non-contradictory combination thereof. The pyruvic acid content (concentration in food) in food may specifically be, for example, 0.05 ppm(w / w) to 0.1 ppm(w / w), 0.1 ppm(w / w) to 0.2 ppm(w / w), 0.2 ppm(w / w) to 0.3 ppm(w / w), 0.3 ppm(w / w) to 0.4 ppm(w / w), 0.4 ppm(w / w) to 0.5 ppm(w / w), 0.5 ppm(w / w) to 1 ppm(w / w), 1 ppm(w / w) to 2 ppm(w / w), 2 ppm(w / w) to 5 ppm(w / w), or 5 ppm(w / w) to 10 ppm(w / w). The pyruvic acid content (concentration in food) in food may specifically be, for example, 0.1 ppm (w / w) to 10 ppm (w / w), 0.2 ppm (w / w) to 5 ppm (w / w), 0.3 ppm (w / w) to 2 ppm (w / w), or 0.4 ppm (w / w) to 1 ppm (w / w).

[0066] The content of (±)-2-methylbutyrate in food (consumption concentration) may be, for example, 1 ppm(w / w) or more, 5 ppm(w / w) or more, 10 ppm(w / w) or more, 50 ppm(w / w) or more, 100 ppm(w / w) or more, 200 ppm(w / w) or more, 500 ppm(w / w) or more, or 1,000 ppm(w / w) or more, or 2,000 ppm(w / w) or less, 1,000 ppm(w / w) or less, 500 ppm(w / w) or less, 200 ppm(w / w) or less, 100 ppm(w / w) or less, 50 ppm(w / w) or less, 10 ppm(w / w) or less, or 5 ppm(w / w) or less, or any non-contradictory combination thereof. The content of (±)-2-methylbutyrate in food (consumption concentration) may specifically be, for example, 1 ppm(w / w) to 5 ppm(w / w), 5 ppm(w / w) to 10 ppm(w / w), 10 ppm(w / w) to 50 ppm(w / w), 50 ppm(w / w) to 100 ppm(w / w), 100 ppm(w / w) to 200 ppm(w / w), 200 ppm(w / w) to 500 ppm(w / w), 500 ppm(w / w) to 1,000 ppm(w / w), or 1,000 ppm(w / w) to 2,000 ppm(w / w). The content of (±)-2-methylbutyrate in food (consumption concentration) may specifically be, for example, 5 ppm (w / w) to 1,000 ppm (w / w), 10 ppm (w / w) to 500 ppm (w / w), or 50 ppm (w / w) to 200 ppm (w / w).

[0067] The decanoic acid content (concentration in food) in food may be, for example, 0.5 ppb(w / w) or more, 1 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, or 1 ppm(w / w) or more, and may also be 5 ppm(w / w) or less, 1 ppm(w / w) or less, 500 ppb(w / w) or less, 200 ppb(w / w) or less, 10 ppb(w / w) or less, 5 ppb(w / w) or less, or 1 ppm(w / w) or less. The values ​​may be ppb(w / w) or less, and any non-contradictory combination of these values ​​is also acceptable. The decanoic acid content (concentration in food) in food may specifically be, for example, 0.5 ppb(w / w) to 1 ppb(w / w), 1 ppb(w / w) to 5 ppb(w / w), 5 ppb(w / w) to 10 ppb(w / w), 10 ppb(w / w) to 20 ppb(w / w), 20 ppb(w / w) to 50 ppb(w / w), 50 ppb(w / w) to 100 ppb(w / w), 100 ppb(w / w) to 200 ppb(w / w), 200 ppb(w / w) to 500 ppb(w / w), 500 ppb(w / w) to 1 ppm(w / w), or 1 ppm(w / w) to 5 ppm(w / w). The decanoic acid content (concentration in food) in food may specifically be, for example, 1 ppb(w / w) to 1 ppm(w / w), 5 ppb(w / w) to 500 ppb(w / w), 10 ppb(w / w) to 200 ppb(w / w), or 20 ppb(w / w) to 100 ppb(w / w).

[0068] The L-ascorbic acid content (concentration in food) in food may be, for example, 1 ppm(w / w) or more, 5 ppm(w / w) or more, 10 ppm(w / w) or more, 50 ppm(w / w) or more, 100 ppm(w / w) or more, 200 ppm(w / w) or more, 500 ppm(w / w) or more, or 1,000 ppm(w / w) or more, or 2,000 ppm(w / w) or less, 1,000 ppm(w / w) or less, 500 ppm(w / w) or less, 200 ppm(w / w) or less, 100 ppm(w / w) or less, 50 ppm(w / w) or less, 10 ppm(w / w) or less, or 5 ppm(w / w) or less, or any non-contradictory combination thereof. The L-ascorbic acid content (concentration in food) in food may specifically be, for example, 1 ppm(w / w) to 5 ppm(w / w), 5 ppm(w / w) to 10 ppm(w / w), 10 ppm(w / w) to 50 ppm(w / w), 50 ppm(w / w) to 100 ppm(w / w), 100 ppm(w / w) to 200 ppm(w / w), 200 ppm(w / w) to 500 ppm(w / w), 500 ppm(w / w) to 1,000 ppm(w / w), or 1,000 ppm(w / w) to 2,000 ppm(w / w). The L-ascorbic acid content (concentration in food) in food may specifically be, for example, 5 ppm (w / w) to 1,000 ppm (w / w), 10 ppm (w / w) to 500 ppm (w / w), or 50 ppm (w / w) to 200 ppm (w / w).

[0069] The content of L-cysteine ​​hydrochloride in food (consumption concentration) may be, for example, 1 ppm(w / w) or more, 5 ppm(w / w) or more, 10 ppm(w / w) or more, 50 ppm(w / w) or more, 100 ppm(w / w) or more, 200 ppm(w / w) or more, 500 ppm(w / w) or more, or 1,000 ppm(w / w) or more, or 2,000 ppm(w / w) or less, 1,000 ppm(w / w) or less, 500 ppm(w / w) or less, 200 ppm(w / w) or less, 100 ppm(w / w) or less, 50 ppm(w / w) or less, 10 ppm(w / w) or less, or 5 ppm(w / w) or less, and any non-contradictory combination thereof is also acceptable. The content of L-cysteine ​​hydrochloride in food (consumption concentration) may specifically be, for example, 1 ppm(w / w) to 5 ppm(w / w), 5 ppm(w / w) to 10 ppm(w / w), 10 ppm(w / w) to 50 ppm(w / w), 50 ppm(w / w) to 100 ppm(w / w), 100 ppm(w / w) to 200 ppm(w / w), 200 ppm(w / w) to 500 ppm(w / w), 500 ppm(w / w) to 1,000 ppm(w / w), or 1,000 ppm(w / w) to 2,000 ppm(w / w). The content of L-cysteine ​​hydrochloride in food (consumption concentration) may specifically be, for example, 5 ppm (w / w) to 1,000 ppm (w / w), 10 ppm (w / w) to 500 ppm (w / w), or 50 ppm (w / w) to 200 ppm (w / w).

[0070] The content (concentration of 5'-guanylate) of disodium 5'-guanylate in food products may be, for example, 1 ppm(w / w) or more, 5 ppm(w / w) or more, 10 ppm(w / w) or more, 50 ppm(w / w) or more, 100 ppm(w / w) or more, 200 ppm(w / w) or more, 500 ppm(w / w) or more, or 1,000 ppm(w / w) or more, or 2,000 ppm(w / w) or less, 1,000 ppm(w / w) or less, 500 ppm(w / w) or less, 200 ppm(w / w) or less, 100 ppm(w / w) or less, 50 ppm(w / w) or less, 10 ppm(w / w) or less, or 5 ppm(w / w) or less, or any non-contradictory combination thereof. The content of disodium 5'-guanylate in food (consumption concentration) may specifically be, for example, 1 ppm(w / w) to 5 ppm(w / w), 5 ppm(w / w) to 10 ppm(w / w), 10 ppm(w / w) to 50 ppm(w / w), 50 ppm(w / w) to 100 ppm(w / w), 100 ppm(w / w) to 200 ppm(w / w), 200 ppm(w / w) to 500 ppm(w / w), 500 ppm(w / w) to 1,000 ppm(w / w), or 1,000 ppm(w / w) to 2,000 ppm(w / w). The content of disodium 5'-guanylate in food (concentration in food) may specifically be, for example, 5 ppm (w / w) to 1,000 ppm (w / w), 10 ppm (w / w) to 500 ppm (w / w), or 50 ppm (w / w) to 200 ppm (w / w).

[0071] The content of L-ornithine hydrochloride in food (concentration in food) may be, for example, 50 ppm(w / w) or more, 100 ppm(w / w) or more, 200 ppm(w / w) or more, 500 ppm(w / w) or more, 1,000 ppm(w / w) or more, 2,000 ppm(w / w) or more, 3,000 ppm(w / w) or more, or 4,000 ppm(w / w) or more, or 5,000 ppm(w / w) or less, 4,000 ppm(w / w) or less, 3,000 ppm(w / w) or less, 2,000 ppm(w / w) or less, 1,000 ppm(w / w) or less, 500 ppm(w / w) or less, 200 ppm(w / w) or less, or 100 ppm(w / w) or less, or any non-contradictory combination thereof. The content of L-ornithine hydrochloride in food (concentration in food) may specifically be, for example, 50 ppm(w / w) to 100 ppm(w / w), 100 ppm(w / w) to 200 ppm(w / w), 200 ppm(w / w) to 500 ppm(w / w), 500 ppm(w / w) to 1,000 ppm(w / w), 1,000 ppm(w / w) to 2,000 ppm(w / w), 2,000 ppm(w / w) to 3,000 ppm(w / w), 3,000 ppm(w / w) to 4,000 ppm(w / w), or 4,000 ppm(w / w) to 5,000 ppm(w / w). The content of L-ornithine hydrochloride in food (concentration in food) may specifically be, for example, 100 ppm (w / w) to 5,000 ppm (w / w), 200 ppm (w / w) to 4,000 ppm (w / w), 500 ppm (w / w) to 3,000 ppm (w / w), or 1,000 ppm (w / w) to 2,000 ppm (w / w).

[0072] The cyclotene content (concentration in food) in food may be, for example, 0.5 ppb(w / w) or more, 1 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 70 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, or 1 ppm(w / w) or more, and may also be 5 ppm(w / w) or less, 1 ppm(w / w) or less, 500 ppb(w / w) or less, 200 ppb(w / w) or less, 100 ppb(w / w) or less, 70 ppb(w / w) or less, 50 ppb(w / w) or less, 20 ppb(w / w) or less, 10 It may be ppb(w / w) or less, 5 ppb(w / w) or less, or 1 ppb(w / w) or less, or any non-contradictory combination thereof. The cyclotene content (concentration in food) in food is specifically, for example, 0.5 ppb(w / w) to 1 ppb(w / w), 1 ppb(w / w) to 5 ppb(w / w), 5 ppb(w / w) to 10 ppb(w / w), 10 ppb(w / w) to 20 ppb(w / w), 20 ppb(w / w) to 50 ppb(w / w), 50 ppb(w / w) to 70 ppb(w / w), 70 ppb(w / w) to 100 ppb(w / w), 100 ppb(w / w) to 200 ppb(w / w), 200 ppb(w / w) to 500 ppb(w / w), 500 ppb(w / w) to 1 ppm(w / w), or 1 The cyclotene content in food (concentration in food) may be, for example, 1 ppb(w / w) to 1 ppm(w / w), 5 ppb(w / w) to 500 ppb(w / w), 10 ppb(w / w) to 200 ppb(w / w), or 20 ppb(w / w) to 100 ppb(w / w).

[0073] The nootkatone content (concentration in food) in food may be, for example, 0.5 ppb(w / w) or more, 1 ppb(w / w) or more, 5 ppb(w / w) or more, 10 ppb(w / w) or more, 20 ppb(w / w) or more, 50 ppb(w / w) or more, 70 ppb(w / w) or more, 100 ppb(w / w) or more, 200 ppb(w / w) or more, 500 ppb(w / w) or more, or 1 ppm(w / w) or more, and may also be 5 ppm(w / w) or less, 1 ppm(w / w) or less, 500 ppb(w / w) or less, 200 ppb(w / w) or less, 100 ppb(w / w) or less, 70 ppb(w / w) or less, 50 ppb(w / w) or less, 20 It may be ppb(w / w) or less, 10 ppb(w / w) or less, 5 ppb(w / w) or less, or 1 ppb(w / w) or less, or any non-contradictory combination thereof. The nootkatone content (concentration in food) in food can be, for example, 0.5 ppb(w / w) to 1 ppb(w / w), 1 ppb(w / w) to 5 ppb(w / w), 5 ppb(w / w) to 10 ppb(w / w), 10 ppb(w / w) to 20 ppb(w / w), 20 ppb(w / w) to 50 ppb(w / w), 50 ppb(w / w) to 70 ppb(w / w), 70 ppb(w / w) to 100 ppb(w / w), 100 ppb(w / w) to 200 ppb(w / w), 200 ppb(w / w) to 500 ppb(w / w), 500 ppb(w / w) to 1 ppm(w / w), or 1 The nootkatone content in food (consumption concentration) may be, for example, 1 ppb(w / w) to 1 ppm(w / w), 5 ppb(w / w) to 500 ppb(w / w), 10 ppb(w / w) to 200 ppb(w / w), or 20 ppb(w / w) to 100 ppb(w / w).

[0074] The amount of bitter-tasting amino acids in food is, for example, 0.1 parts by weight or more, 0.2 parts by weight or more, 0.5 parts by weight or more, 1 part by weight or more, 2 parts by weight or more, 5 parts by weight or more, 10 parts by weight or more, 20 parts by weight or more, 50 parts by weight or more, 100 parts by weight or more, 200 parts by weight or more, 500 parts by weight or more, 1,000 parts by weight or more, 2,000 parts by weight or more, 5,000 parts by weight or more, 10,000 parts by weight or more, 20,000 parts by weight or more, or 50,000 parts by weight or more, per 1 part by weight of the active ingredient added to the food. It may be greater than or equal to 100,000 parts by weight or less, 50,000 parts by weight or less, 20,000 parts by weight or less, 10,000 parts by weight or less, 5,000 parts by weight or less, 2,000 parts by weight or less, 1,000 parts by weight or less, 500 parts by weight or less, 200 parts by weight or less, 100 parts by weight or less, 50 parts by weight or less, 20 parts by weight or less, 10 parts by weight or less, 5 parts by weight or less, 2 parts by weight or less, 1 part by weight or less, 0.5 parts by weight or less, or 0.2 parts by weight or less, and any non-contradictory combination thereof is also acceptable. The amount of bitter-tasting amino acids in food may be, for example, 0.1 to 50,000 parts by weight, 0.5 to 50,000 parts by weight, 1 to 50,000 parts by weight, 5 to 50,000 parts by weight, 10 to 50,000 parts by weight, 0.1 to 10,000 parts by weight, 0.5 to 10,000 parts by weight, 1 to 10,000 parts by weight, 0.1 to 5,000 parts by weight, or 0.5 to 5,000 parts by weight, per 1 part by weight of the active ingredient added to the food.

[0075] The amount of the active ingredient (for example, the content (concentration)) shall be calculated based on the value obtained by converting the mass of the salt or hydrate to the mass of an equimolar free form, in cases where the active ingredient forms a salt or hydrate.

[0076] The description regarding the addition of active ingredients can also be applied mutatis mutandis when adding the composition of the present invention. For example, the composition of the present invention can be added in such a way that the amount of active ingredients exemplified above is obtained.

[0077] <4> Use of Active Ingredients The present invention also discloses the use of active ingredients in the applications exemplified above. That is, the present invention discloses, for example, the use of active ingredients for suppressing bitterness or for the manufacture of food products, and the use of active ingredients in the manufacture of compositions for suppressing bitterness or for the manufacture of food products.

[0078] Furthermore, the present invention discloses active ingredients for use in the applications exemplified above. Specifically, the present invention discloses, for example, active ingredients for use in suppressing bitterness or in the manufacture of food products, and active ingredients for use in the manufacture of compositions for suppressing bitterness or in the manufacture of food products.

[0079] The present invention will be described in more detail below with reference to non-limiting embodiments.

[0080] Example 1: Evaluation of bitterness suppression effect on amino acid aqueous solution Example 1-1: Evaluation of bitterness suppression effect of combinations of 7 or 4 components Brain-Activating Seven Amino® (Ajinomoto Co., Inc.) 1 packet (3.8 g per packet, of which approximately 3.3 g is amino acids) was dissolved in 100 mL of water to prepare Brain-Activating Seven Amino® solution. In addition, amino acid mixed aqueous solution 1 containing amino acids with the same composition as Brain-Activating Seven Amino® solution was prepared by dissolving the amounts of amino acids shown in Table 1 in 1,000 mL of water. Next, evaluation sample 1 was prepared by dissolving 7 components in amino acid mixed aqueous solution 1 at the final concentrations shown in Table 2, and evaluation sample 2 was prepared by dissolving 4 components. Similarly, evaluation sample 3 was prepared by dissolving the 7 components in Brain-Activating Seven Amino® solution, and evaluation sample 4 was prepared by dissolving the 4 components. Here, the final concentrations shown in Table 2 are concentrations at which the off-flavor of each component is not perceived when an aqueous solution containing each component individually is taken into the mouth and swallowed. For each evaluation sample, an amino acid mixed aqueous solution 1 was used as a control sample, and a sensory evaluation was conducted by a panel of 2-3 experts to assess the bitterness suppression effect before, during, after, and after consumption. The bitterness before, during, after, and after consumption was defined as the bitterness felt at 0-2 seconds, 2-4 seconds, 4-6 seconds, and 6 seconds or more after eating (i.e., after the food was placed in the mouth), and the intensity of the bitterness was scored on a scale of 0 to 4 points. The evaluation criteria for bitterness intensity were as follows: A higher score indicates a greater bitterness suppression effect. 0 points: No bitterness suppression effect (same level of bitterness as the control sample) 1 point: 10-30% bitterness suppression effect 2 points: 30-50% bitterness suppression effect 3 points: 50-70% bitterness suppression effect 4 points: 70% or more bitterness suppression effect

[0081]

[0082]

[0083] The results are shown in Table 3. In the table, "Average score from pre- to post-post-test" is the average score of bitterness scores for pre-, middle, post-, and post-post-test, and "Average score from post-test onward" is the average score of bitterness scores for post- and post-post-post-test (the same applies to subsequent tables). As can be seen from Table 3, a bitterness-suppressing effect was observed in amino acid mixed aqueous solution 1 (i.e., evaluation sample 1) to which the seven components in Table 2 were added, but the bitterness-suppressing effect was not as pronounced in Brain Activation Seven Amino® solution (i.e., evaluation sample 3) to which the seven components were added. Furthermore, the emergence of off-flavors was also observed in evaluation sample 3. On the other hand, a strong bitterness-suppressing effect was observed in both amino acid mixed aqueous solution 1 and Brain Activation Seven Amino® solution (i.e., evaluation samples 2 and 4) to which the four components in Table 2 were added, and the emergence of off-flavors was not observed.

[0084]

[0085] Example 1-2: Evaluation of the bitterness-suppressing effect of a combination of two components. An amino acid mixed aqueous solution 2 was prepared by dissolving the amounts of amino acids shown in Table 1 in 1,000 mL of water. Next, evaluation samples 5 to 10 were prepared by dissolving the two components in the amino acid mixed aqueous solution 2 at the final concentrations shown in Table 4. Here, the final concentrations shown in Table 4 are concentrations at which the off-flavor of each component is not perceived when an aqueous solution containing each component individually is held in the mouth and swallowed. For each evaluation sample, the bitterness-suppressing effect was evaluated using the same method as in Example 1-1, with the amino acid mixed aqueous solution 2 as the control sample.

[0086]

[0087] The results are shown in Table 5. As can be seen from Table 5, among the combinations of the two components, the combination of γ-dodecalactone and undecanoic acid (i.e., evaluation sample 7) showed the strongest bitterness suppression effect.

[0088]

[0089] Example 1-3: Evaluation of bitterness suppression effect by three or four components Evaluation samples 11-15 were prepared by dissolving three or four components at the final concentrations shown in Table 6 in the amino acid mixed aqueous solution 2 of Example 1-2. Here, the final concentrations shown in Table 6 are concentrations at which the off-flavor of each component is not perceived when an aqueous solution containing each component individually is held in the mouth and swallowed. For evaluation sample 7 of Example 1-2 and evaluation samples 11-15, the bitterness suppression effect was evaluated using the same method as in Example 1-1, with the amino acid mixed aqueous solution 2 as the control sample.

[0090]

[0091] The results are shown in Table 7. As can be seen from Table 7, it was found that the bitterness-suppressing effect was further enhanced by adding either pyruvate or (±)-2-methylbutyrate, or both, to the combination of γ-dodecalactone and undecanoic acid that showed the strongest bitterness-suppressing effect in Example 1-2 (i.e., evaluation sample 7) (i.e., evaluation samples 11, 13, and 14).

[0092]

[0093] Example 1-4: Evaluation of the bitterness-suppressing effect of one component Various amino acids were dissolved in water at the final concentrations shown in Table 8 to prepare amino acid aqueous solutions 1 to 10. Here, all amino acids shown in Table 8 are amino acids that exhibit bitterness. Next, each component was dissolved in each of the amino acid aqueous solutions 1 to 10 at the final concentrations shown in Table 9 to prepare 90 evaluation samples. Here, the final concentrations shown in Table 9 are concentrations at which the off-flavor of each component is not perceived when the aqueous solution containing each component alone is held in the mouth and swallowed. For each evaluation sample, the bitterness-suppressing effect was evaluated in the same manner as in Example 1-1, using an amino acid aqueous solution without the corresponding component as a control sample.

[0094]

[0095]

[0096] The results are shown in Tables 10 and 11. Table 10 shows the average scores from pre-treatment to post-treatment, and Table 11 shows the average scores from post-treatment onward. In each table, "NT" indicates the category where sensory evaluation was not performed. As can be seen from each table, it was confirmed that the seven components evaluated in Example 1-1 have a bitterness-suppressing effect even when added individually to an amino acid aqueous solution. Furthermore, it was revealed that not only the seven components, but also L-ascorbic acid and decanoic acid have a bitterness-suppressing effect.

[0097]

[0098]

[0099] Examples 1-5: Evaluation of bitterness suppression effect by combination of 4 or 6 components. An amino acid mixed aqueous solution 3 was prepared by dissolving the amounts of amino acids shown in Table 12 in 1,000 mL of water. In addition, a 10% whey peptide solution was prepared by dissolving whey peptide (Whey Peptide HW-3®, Snow Brand Megmilk Co., Ltd.) in water. The weights of various free amino acids contained in 100 g of the whey peptide are shown in Table 13. Next, evaluation samples 16 and 17 were prepared by dissolving 4 or 6 components in the amino acid mixed aqueous solution 1 of Example 1-1 at the final concentrations shown in Table 14. Similarly, evaluation samples 18 and 19 were prepared by dissolving the 4 or 6 components in the amino acid mixed aqueous solution 3, evaluation samples 20 and 21 were prepared by dissolving the 4 or 6 components in the 10% whey peptide solution, and evaluation samples 22 and 23 were prepared by dissolving the 4 or 6 components in the amino acid aqueous solution 3 (methionine aqueous solution) of Example 1-4. Here, the final concentrations shown in Table 14 are those at which, when an aqueous solution containing each component individually is held in the mouth and swallowed, the off-flavor of each component is not perceived. For each evaluation sample, the bitterness-suppressing effect was evaluated using the same method as in Example 1-1, with a solution without the corresponding component added as a control sample.

[0100]

[0101]

[0102]

[0103] The results are shown in Table 15. In amino acid mixed aqueous solution 1, it was found that a similar level of bitterness suppression effect was obtained in both cases of adding four components or six components (i.e., evaluation samples 16 or 17). On the other hand, in amino acid mixed aqueous solution 3, 10% whey peptide solution, and amino acid aqueous solution 3, it was found that a stronger bitterness suppression effect was obtained when six components were added (i.e., evaluation samples 19, 21, or 23) than when four components were added (i.e., evaluation samples 18, 20, or 22). Furthermore, even in amino acid aqueous solution 3 containing methionine alone, a bitterness suppression effect was obtained by adding six components. From these results, it is suggested that bitterness can be suppressed more generally by using undecanoic acid, γ-dodecalactone, pyruvate, and (±)-2-methylbutyrate in combination with L-ascorbic acid and decanoic acid.

[0104]

[0105] Example 2: Evaluation of the bitterness-suppressing effect of pea protein (pea-derived protein) on foods. Evaluation samples 24-29 were prepared by dissolving each component at the final concentrations shown in Table 16 in pea milk (Plant Label® Pea Drink, Snow Brand Megmilk Co., Ltd.) and a plant-based yogurt-like food made from pea milk (Nature Megumi® Plant-Derived, Snow Brand Megmilk Co., Ltd.). Here, the final concentrations shown in Table 16 are concentrations at which the off-flavor of each component is not perceived when an aqueous solution containing each component alone is put in the mouth and swallowed. Sensory evaluation was conducted on each evaluation sample by a panel of 2-3 experts to evaluate the bitterness-suppressing effect. The evaluation criteria were as follows. Scores were determined by consensus of the expert panel. ++: Almost no bitterness +: Slight bitterness -: Bitterness is felt

[0106]

[0107] The results are shown in Table 17. As can be seen from Table 17, it was found that in both pea milk and plant-based yogurt-like foods, the addition of undecanoic acid and L-cysteine ​​hydrochloride suppressed the subsequent bitterness and astringency compared to the addition of advantame alone.

[0108]

[0109] Example 3: Evaluation of the bitterness-suppressing effect of combinations of undecanoic acid with cyclotene, citronellal, or nootkatone. Pea protein powder (Megmilk Snow Brand Co., Ltd.) was dissolved in water at a concentration of 5% to prepare a pea protein solution. To this solution, undecanoic acid, undecanoic acid and cyclotene, undecanoic acid and citronellal (CAS number: 106-23-0), or undecanoic acid and nootkatone were added at the final concentrations shown in Table 18 to prepare evaluation samples 30 to 37. Here, the final concentrations shown in Table 18 are concentrations at which no off-flavor of each component is perceived when an aqueous solution containing each component alone is held in the mouth and swallowed. For each evaluation sample, a sensory evaluation was conducted by four expert panelists using a pea protein solution without added components as a control sample to evaluate the bitterness-suppressing effect before, during, and after the initial taste. The initial, mid, and final bitterness were defined as the bitterness felt 0-2 seconds, 2-4 seconds, and after 4 seconds, respectively, after eating (i.e., after putting the food in the mouth), and the intensity of the bitterness was scored on a scale of 0 to 5 points. The evaluation criteria for bitterness intensity were as follows: 0 points: No bitterness suppression effect (same level of bitterness as the control sample) 1 point: 10-30% bitterness suppression effect 2 points: 30-50% bitterness suppression effect 3 points: 50-70% bitterness suppression effect 4 points: 70-99% bitterness suppression effect 5 points: 100% bitterness suppression effect

[0110]

[0111] The results are shown in Table 19. A bitterness-suppressing effect was observed in the evaluation samples to which undecanoic acid was added alone (evaluation samples 30 and 34). In the evaluation samples to which undecanoic acid was added in combination with cyclotene or nootkatone (evaluation samples 31, 33, 35, and 37), the bitterness-suppressing effect was enhanced compared to when undecanoic acid was added alone. On the other hand, in the evaluation samples to which undecanoic acid was added in combination with citronellal (evaluation samples 32 and 36), only a bitterness-suppressing effect equivalent to or less than that of undecanoic acid was observed.

[0112]

[0113] Example 4: Evaluation of the bitterness-suppressing effect on a soft drink containing amino acids and vitamins. Evaluation samples 38-40 were prepared by adding undecanoic acid, undecanoic acid and cyclotene, or undecanoic acid and nootkatone to Synchron Kowa® Cool Mode (lemon flavor) at the final concentrations shown in Table 20. Here, the final concentrations shown in Table 20 are concentrations at which the off-flavor of each component is not perceived when an aqueous solution containing each component alone is held in the mouth and swallowed. For each evaluation sample, the bitterness-suppressing effect was evaluated in the same manner as in Example 3, using the soft drink without the added components as a control sample.

[0114]

[0115] The results are shown in Table 21. A bitterness-suppressing effect was observed in the evaluation sample to which undecanoic acid was added alone (evaluation sample 38), and the bitterness-suppressing effect was enhanced in the evaluation samples to which undecanoic acid was added in combination with cyclotene or nootkatone (evaluation samples 39 and 40) compared to when undecanoic acid was added alone. These results clearly show that a bitterness-suppressing effect can be obtained even in soft drinks containing amino acids and vitamins by adding undecanoic acid alone or in combination with cyclotene or nootkatone.

[0116]

[0117] Example 5: Evaluation of bitterness suppression effect on foods containing pea protein. The bitterness suppression effect was evaluated in the same manner as in Example 4, except that the soft drink was changed to Nature Megumi (registered trademark) Megumi Plant-Derived (Megmilk Snow Brand Co., Ltd.). The number of each evaluation sample and the final concentration of each component are shown in Table 22.

[0118]

[0119] The results are shown in Table 23. A bitterness-suppressing effect was observed in the evaluation sample to which undecanoic acid was added alone (evaluation sample 41), and the bitterness-suppressing effect was enhanced in the evaluation samples to which undecanoic acid was added in combination with cyclotene or nootkatone (evaluation samples 42 and 43) compared to when undecanoic acid was added alone. These results clearly show that a bitterness-suppressing effect can be obtained in foods containing pea protein by adding undecanoic acid alone or in combination with cyclotene or nootkatone.

[0120]

[0121] Example 6: Evaluation of the bitterness-suppressing effect of soy protein (soybean-derived protein) on foods. The bitterness-suppressing effect was evaluated in the same manner as in Example 4, except that the soft drink was replaced with a solution of 28 g of SAVAS® Soy Protein 100 (Meiji Co., Ltd.) dissolved in 250 mL of water. The number of each evaluation sample and the final concentration of each component are shown in Table 24.

[0122]

[0123] The results are shown in Table 25. A bitterness-suppressing effect was observed in the evaluation sample to which undecanoic acid was added alone (evaluation sample 44), and the bitterness-suppressing effect was enhanced in the evaluation samples to which undecanoic acid was added in combination with cyclotene or nootkatone (evaluation samples 45 and 46) compared to when undecanoic acid was added alone. These results clearly show that a bitterness-suppressing effect can be obtained in foods containing soy protein by adding undecanoic acid alone or in combination with cyclotene or nootkatone.

[0124]

[0125] Comparative Example 1: Evaluation of the bitterness-suppressing effect on components other than amino acids Riboflavin K (CAS number: 113-84-1) and Teavigo® (Taiyo Kagaku Co., Ltd.) were dissolved in water to prepare 50 ppm riboflavin K aqueous solution and 0.15% epigallocatechin gallate (EGCg) aqueous solution. Undecanoic acid, undecanoic acid and cyclotene, or undecanoic acid and nootkatone were added to each aqueous solution at the final concentrations shown in Table 26 to prepare evaluation samples 47 to 52. For each evaluation sample, the unadded solution was used as a control sample, and a sensory evaluation was conducted by a panel of four experts to evaluate the bitterness-suppressing effect. The intensity of bitterness was scored on a scale of 0 to 5 points. The evaluation criteria for bitterness intensity were as follows. 0 points: No bitterness suppression effect (same level of bitterness as the control sample) 1 point: 10-30% bitterness suppression effect 2 points: 30-50% bitterness suppression effect 3 points: 50-70% bitterness suppression effect 4 points: 70-99% bitterness suppression effect 5 points: 100% bitterness suppression effect

[0126] The results are shown in Table 26. In the evaluation samples to which undecanoic acid was added alone, almost no bitterness-suppressing effect was observed. Furthermore, adding undecanoic acid in combination with nootkatone did not significantly enhance the bitterness-suppressing effect. On the other hand, in the evaluation samples to which undecanoic acid was added in combination with cyclotene, the bitterness-suppressing effect was enhanced compared to when undecanoic acid was added alone. These results clearly show that adding undecanoic acid alone, or undecanoic acid in combination with nootkatone, does not provide much bitterness-suppressing effect on components other than amino acids.

[0127]

[0128] According to the present invention, bitterness can be suppressed.

Claims

1. A composition for suppressing bitterness in food, comprising at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone, wherein the food contains an amino acid that causes bitterness.

2. The composition according to claim 1, wherein the component is at least two components selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone.

3. The composition according to claim 1, wherein the component is one of the combinations of components described in any one of (1) to (8) below: (1) undecanoic acid and nootkatone; (2) undecanoic acid and cyclotene; (3) undecanoic acid, cyclotene, and nootkatone; (4) undecanoic acid, pyruvate, and (±)-2-methylbutyrate; (5) undecanoic acid, γ-dodecalactone, and (±)-2-methylbutyrate; (6) undecanoic acid, γ-dodecalactone, and pyruvate; (7) undecanoic acid, γ-dodecalactone, pyruvate, and (±)-2-methylbutyrate; or (8) undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, and L-ascorbic acid.

4. The composition according to claim 1, wherein the component is a combination of undecanoic acid, cyclotene, and nootkatone.

5. The composition according to claim 1, wherein the bitter-tasting amino acid is selected from the group consisting of valine, leucine, isoleucine, methionine, phenylalanine, tryptophan, proline, arginine, and histidine.

6. The composition according to claim 1, wherein the content of bitter-tasting amino acids in the food is 0.05% (w / w) to 10% (w / w).

7. The composition according to claim 1, wherein the food is plant-based milk or a processed food made from it, a health food, a nutrition bar, a soup, a powdered beverage, or a soft drink.

8. The composition according to claim 1, wherein the food is plant-based milk or a processed food made from it.

9. A method for suppressing bitterness in food, comprising the step of adding at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone to the food or its raw materials, wherein the food contains an amino acid that exhibits bitterness.

10. A method for producing a food in which bitterness is suppressed, comprising the step of adding at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone to a food or its raw material, wherein the food contains an amino acid that exhibits bitterness.

11. The method according to claim 9 or 10, wherein the component is at least two components selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone.

12. The method according to claim 9 or 10, wherein the component is one of the combinations of components described in any one of (1) to (8) below: (1) undecanoic acid and nootkatone; (2) undecanoic acid and cyclotene; (3) undecanoic acid, cyclotene, and nootkatone; (4) undecanoic acid, pyruvate, and (±)-2-methylbutyrate; (5) undecanoic acid, γ-dodecalactone, and (±)-2-methylbutyrate; (6) undecanoic acid, γ-dodecalactone, and pyruvate; (7) undecanoic acid, γ-dodecalactone, pyruvate, and (±)-2-methylbutyrate; or (8) undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, and L-ascorbic acid.

13. The method according to claim 9 or 10, wherein the component is a combination of undecanoic acid, cyclotene, and nootkatone.

14. The method according to claim 9 or 10, wherein the bitter-tasting amino acid is selected from the group consisting of valine, leucine, isoleucine, methionine, phenylalanine, tryptophan, proline, arginine, and histidine.

15. The method according to claim 9 or 10, wherein the content of bitter-tasting amino acids in the food is 0.05% (w / w) to 10% (w / w).

16. The method according to claim 9 or 10, wherein the food is plant-based milk or processed food made from it, health food, nutrition bar, soup, powdered beverage, or soft drink.

17. The method according to claim 9 or 10, wherein the food is plant-based milk or a processed food made from it.

18. The method according to claim 9 or 10, wherein the component is added in such a way that its content in the food is between 10 ppb (w / w) and 5,000 ppm (w / w).

19. A food in which bitterness is suppressed, comprising an amino acid that exhibits bitterness, and at least one component selected from the group consisting of undecanoic acid, γ-dodecalactone, pyruvate, (±)-2-methylbutyrate, decanoic acid, L-ascorbic acid, L-cysteine ​​hydrochloride, 5'-guanylate disodium, L-ornithine hydrochloride, cyclotene, and nootkatone.

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