Leu-Pro Peptide Food Composition for Chlorogenic Acid Astringency
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Solution Overview
Problem
Chlorogenic acids in food and beverages cause astringent taste and diminish the original retronasal aroma, impairing consumer preference.
Innovation Solution
Incorporating a specific ratio of Leu-Pro and cyclo(Leu-Pro) with chlorogenic acids in a food and beverage composition suppresses the astringent taste and enhances the retronasal aroma.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chlorogenic acids are included in food and beverage composition, then health benefits (antioxidative action, blood pressure-reducing action, visceral fat-reducing action) are improved, but astringent taste is generated and retronasal aroma is diminished
Solution Approach 1:
The patent introduces Leu-Pro and cyclo(Leu-Pro) as intermediary substances that mediate between chlorogenic acids and the consumer's sensory experience. These peptides specifically bind to chlorogenic acids, forming complexes that prevent the astringent interaction with salivary proteins while preserving the health benefits of chlorogenic acids.
Solution Approach 2:
The patent creates a composite material system consisting of chlorogenic acids combined with Leu-Pro and/or cyclo(Leu-Pro). This composite approach allows the beneficial properties of chlorogenic acids to be retained while the adverse astringent properties are modified through the interaction with peptides, resulting in a new material with improved sensory characteristics.
2Reliability
If chlorogenic acids are included in food and beverage composition, then health benefits are improved, but retronasal aroma is diminished
Solution Approach 1:
Leu-Pro and cyclo(Leu-Pro) act as intermediary substances that specifically interact with chlorogenic acids. This intermediary action selectively masks the astringent properties while allowing the retronasal aroma to pass through unaffected, thereby preserving the aromatic information of the food or beverage.
3Object-affected harmful factors
If Leu-Pro and cyclo(Leu-Pro) are added to suppress astringent taste, then consumer preference is improved, but composition complexity increases
Solution Approach 1:
The patent specifies precise parameter ranges for the peptide-to-chlorogenic acid mass ratio (0.003 to 10, preferably 0.01 to 1) and content proportions (0.01-10 mass% Leu-Pro, 0.01-5 mass% cyclo(Leu-Pro)). By optimizing these parameters, the invention achieves effective astringency suppression with minimal additions, thereby limiting the increase in composition complexity.
Data Source
AI summary
Provided is a food and beverage composition that has a suppressed astringent taste derived from chlorogenic acids, and allows the original retronasal aroma of a food and beverage to be sensed. The food and beverage composition includes the following components (A) and (B): (A) 0.050 mass% to 20 mass% of chlorogenic acids; and (B) one or more selected from the group consisting of Leu-Pro and cyclo(Leu-Pro). A mass ratio of the component (B) to the component (A), [(B)/(A)], is 0.03×10-4 or more and 100×10-4 or less, and the food and beverage composition has a solid content of 2.0 mass% or more.