Patent Grant
12029746
This application is a national stage entry under 35 USC 371 of PCT/JP2019/024495, filed on Jun. 20, 2019, and claims priority to Japanese Patent Applications No. 2018-118569 filed on Jun. 22, 2018, and No. 2018-209228 filed on Nov. 6, 2018,
The present invention relates to an oral composition.
Non-polymer catechins and rutin are a polyphenol compound, respectively, and have various physiological activities. An investigation has been made on a food composition exhibiting a high physiological effect by combining a plurality of polyphenols (Patent Document 1). Meanwhile, the non-polymer catechins have unpleasant tastes, such as bitterness and harshness, and the unpleasant tastes are known to be further enhanced in the presence of another flavonoid (Patent Document 2).
Meanwhile, astragalin is a polyphenol compound contained in persimmon leaves and mulberry leaves, and has been reported to have an antiallergic action. With attention focused on such physiological action, investigations have been made on application of astragalin to foods and beverages. For example, there is a report that absorbability of astragalin is improved by blending astragalin with one or more of sugars selected from the group consisting of fructose, galactose, lactose, and glucose (Patent Document 3).
The present invention provides an oral composition, comprising the following components (A), (B), and (C):
The present invention also provides a food and beverage having the above-mentioned oral composition added thereto.
The inventors of the present invention found that the bitterness of non-polymer catechins in the presence of another flavonoid is even more enhanced when the non-polymer catechins are highly concentrated and eaten as a supplement or a seasoning.
The present invention relates to an oral composition that, even though being rich in non-polymer catechins and rutin, is reduced in bitterness of the non-polymer catechins.
The inventors of the present invention made extensive investigations in view of the above-mentioned problem. As a result of that, they surprisingly found that the bitterness of the non-polymer catechins is markedly reduced by causing an oral composition comprising the non-polymer catechins and rutin at a specific quantitative ratio to comprise astragalin, which is known to be essentially a bitterness substance, at a predetermined quantitative ratio with respect to the non-polymer catechins.
According to the present invention, it can provide an oral composition that, even though being rich in non-polymer catechins and rutin, is reduced in bitterness of the non-polymer catechins.
<Oral Composition>
As used herein, the term “oral composition” refers to a product to be orally ingested. A product form of the oral composition may be a solid form or a liquid form at ordinary temperature (20° C.±15° C.), and is not particularly limited. In the case of the liquid form, any of the following forms may be adopted: a concentrated liquid form, a gel form, a jelly form, and a slurry form. In the case of the concentrated liquid form, a solid concentration thereof may be appropriately selected as long as the concentration is higher than that of a ready-to-drink (RTD), and is not particularly limited. Examples of the solid form may include a powder form, a granule form, a tablet form, a rod form, a plate form, and a block form. When the oral composition is in the solid form, solids content in the oral composition is generally 80 mass % or more, preferably 90 mass % or more, more preferably 93 mass % or more, more preferably 95 mass % or more, even more preferably 97 mass % or more. The upper limit of such solids content is not particularly limited, and may be 100 mass %. As used herein, the term “solids content” refers to the mass of a residue obtained by drying a sample in an electric thermostat dryer at 105° C. for 3 hours to remove volatile substances. Of those, the product form of the oral composition is preferably a solid form, a concentrated liquid form, or a jelly form, more preferably a solid form or a concentrated liquid form, even more preferably a solid form. Of the solid forms, a tablet form or a granule form is preferred.
The oral composition of the present invention comprises non-polymer catechins as a component (A). As used herein, the term “(A) non-polymer catechins” is a generic term for non-gallate forms, such as catechin, gallocatechin, epicatechin, and epigallocatechin, and gallate forms, such as catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. In the present invention, at least one of the eight species may be contained.
The origin of the component (A) is not particularly limited as long as the component (A) is a component generally used in the field of foods and beverages. For example, the component (A) may be a chemically synthesized product, or may be a plant extract containing non-polymer catechins, such as a tea extract. When the plant extract is used as the component (A), an extraction method and extraction conditions for the plant extract are not particularly limited, and a known method may be adopted.
A content of the component (A) in solids of the oral composition of the present invention is from 2 mass % to 50 mass %. The content of the component (A) is preferably 2.5 mass % or more, more preferably 3 mass % or more, more preferably 4 mass % or more, even more preferably 5 mass % or more, from the viewpoints of the enhancement of the non-polymer catechins, and physiological effects, and is preferably 40 mass % or less, more preferably 30 mass % or less, even more preferably 20 mass % or less, from the viewpoint of a reduction in bitterness derived from the component (A). The content of the component (A) in the solids of the oral composition of the present invention falls within the range of preferably from 2.5 mass % to 40 mass %, more preferably from 2.5 mass % to 30 mass %, more preferably from 3 mass % to 20 mass %, more preferably from 4 mass % to 20 mass %, even more preferably from 5 mass % to 20 mass %. The content of the component (A) is defined on the basis of the total amount of the eight non-polymer catechins. In addition, the content of the component (A) may be measured by an analysis method suitable for the state of a measurement sample among generally known measurement methods, and for example, may be analyzed by liquid chromatography. A specific example thereof is a method described in Examples to be described later. At the time of the measurement of the content, the necessary treatment as described below may be appropriately performed: the sample is freeze-dried for adapting it to the detection range of an apparatus; or contaminants in the sample are removed for adapting it to the resolution of the apparatus.
In the oral composition of the present invention, the kind of the component (A) is not particularly limited, but a ratio of gallate forms in the non-polymer catechins is preferably from 0 mass % to 75 mass %, more preferably from 20 mass % to 68 mass %, more preferably from 30 mass % to 65 mass %, more preferably from 35 mass % to 63 mass %, even more preferably from 40 mass % to 58 mass %, from the viewpoint of a reduction in bitterness. As used herein, the term “ratio of gallate forms” refers to the mass ratio of the above-mentioned four gallate forms to the eight non-polymer catechins.
The oral composition of the present invention comprises rutin as a component (B). As used herein, the term “rutin” refers to a compound in which β-rutinose is added to the hydroxy group at the 3-position of quercetin. The component (B) may be derived from a raw material, or may be newly added. In addition, the origin of the component (B) is not particularly limited as long as the component (B) is a component generally used in the field of foods and beverages. For example, the component (B) may be a chemically synthesized product, or may be a plant extract containing rutin. When the plant extract is used as the component (B), an extraction method and extraction conditions for the plant extract are not particularly limited, and a known method may be adopted.
A content of the component (B) in the oral composition of the present invention is preferably 0.005 mass % or more, more preferably 0.01 mass % or more, even more preferably 0.03 mass % or more, from the viewpoint of physiological effects, and is preferably 1.0 mass % or less, more preferably 0.6 mass % or less, more preferably 0.3 mass % or less, even more preferably 0.2 mass % or less, from the viewpoints of a reduction in bitterness derived from the component (A), and the suppression of an astringent taste derived from the component (B). The content of the component (B) in the solids of the oral composition of the present invention falls within the range of preferably from 0.005 mass % to 1.0 mass %, more preferably from 0.01 mass % to 0.6 mass %, more preferably from 0.03 mass % to 0.3 mass %, even more preferably from 0.03 mass % to 0.2 mass %. The content of the component (B) may be measured by an analysis method suitable for the state of a measurement sample among generally known measurement methods, and for example, may be analyzed by liquid chromatography. A specific example thereof is a method described in Examples to be described later. At the time of the measurement of the content, the necessary treatment as described below may be appropriately performed: the sample is freeze-dried for adapting it to the detection range of an apparatus; or contaminants in the sample are removed for adapting it to the resolution of the apparatus.
The oral composition of the present invention comprises astragalin as a component (C). As used herein, the term “astragalin” refers to a compound in which glucose is added to the hydroxy group at the 3-position of kaempferol. The component (C) may be derived from a raw material, or may be newly added. In addition, the origin of the component (C) is not particularly limited as long as the component (C) is a component generally used in the field of foods and beverages. For example, the component (C) may be a chemically synthesized product, or may be a plant extract containing astragalin. When the plant extract is used as the component (C), an extraction method and extraction conditions for the plant extract are not particularly limited, and a known method may be adopted.
From the viewpoint of a reduction in bitterness derived from the component (A), a content of the component (C) in the oral composition of the present invention is preferably 0.005 mass % or more, more preferably 0.01 mass % or more, more preferably 0.02 mass % or more, more preferably 0.04 mass % or more, more preferably 0.06 mass % or more, even more preferably 0.08 mass % or more, and is preferably 1.0 mass % or less, more preferably 0.8 mass % or less, more preferably 0.5 mass % or less, even more preferably 0.3 mass % or less. The content of the component (C) in the solids of the oral composition of the present invention falls within the range of preferably from 0.005 mass % to 1.0 mass %, more preferably from 0.01 mass % to 0.8 mass %, more preferably from 0.02 mass % to 0.5 mass %, more preferably from 0.04 mass % to 0.3 mass %, more preferably from 0.06 mass % to 0.3 mass %, even more preferably from 0.08 mass % to 0.3 mass %. The content of the component (C) may be measured by an analysis method suitable for the state of a measurement sample among generally known measurement methods, and for example, may be analyzed by liquid chromatography. A specific example thereof is a method described in Examples to be described later. At the time of the measurement of the content, the necessary treatment as described below may be appropriately performed: the sample is freeze-dried for adapting it to the detection range of an apparatus; or contaminants in the sample are removed for adapting it to the resolution of the apparatus.
In the oral composition of the present invention, a mass ratio between the component (A) and the component (B), [(B)/(A)], is from 0.05×10−2 to 50×10−2. The mass ratio [(B)/(A)] is preferably 0.06×10−2 or more, more preferably 0.08×10−2 or more, more preferably 0.1×10−2 or more, more preferably 0.2×10−2 or more, more preferably 0.5×10−2 or more, more preferably 1.0×10−2 or more, even more preferably 1.5×10−2 or more, from the viewpoint of a reduction in bitterness derived from the component (A), and is preferably 40×10−2 or less, more preferably 30×10−2 or less, more preferably 20×10−2 or less, more preferably 8.0×10−2 or less, even more preferably 3.0×10−2 or less, from the viewpoints of a reduction in bitterness derived from the component (A), and the suppression of the astringent taste derived from the component (B). Such mass ratio [(B)/(A)] falls within the range of preferably from 0.06×10−2 to 40×10−2, more preferably from 0.08×10−2 to 30×10−2, more preferably from 0.1×10−2 to 20×10−2, more preferably from 0.2×10−2 to 8.0×10−2, more preferably from 0.5×10−2 to 8.0×10−2, more preferably from 1.0×10−2 to 8.0×10−2, even more preferably from 1.5×10−2 to 3.0×10−2.
In the oral composition of the present invention, a mass ratio between the component (A) and the component (C), [(C)/(A)], is from 1.0×10−3 to 50×10−3. From the viewpoint of a reduction in bitterness derived from the component (A), the mass ratio [(C)/(A)] is preferably 2.0×10−3 or more, more preferably 3.0×10−3 or more, more preferably 4.0×10−3 or more, more preferably 5.0×10−3 or more, even more preferably 7.0×10−3 or more, and is preferably 40×10−3 or less, more preferably 30×10−3 or less, more preferably 20×10−3 or less, even more preferably 15×10−3 or less. Such mass ratio [(C)/(A)] falls within the range of preferably from 2.0×10−3 to 40×10−3, more preferably from 3.0×10−3 to 30×10−3, more preferably from 4.0×10−3 to 30×10−3, more preferably from 5.0×10−3 to 20×10−3, even more preferably from 7.0×10−3 to 15×10−3.
The oral composition of the present invention may comprise vanillin as a component (D). As used herein, the term “vanillin” refers to a main component of an aroma of vanilla, and vanillin is generally used as a flavor in the field of foods and beverages. The component (D) may be derived from a raw material, or may be newly added. In addition, the origin of the component (D) is not particularly limited as long as the component (D) is a component generally used in the field of foods and beverages. For example, the component (D) may be a chemically synthesized product, or may be a plant extract containing vanillin. When the plant extract is used as the component (D), an extraction method and extraction conditions for the plant extract are not particularly limited, and a known method may be adopted.
In the oral composition of the present invention, a content of the component (D) in the solids is preferably 0.05×10−4 mass % or more, more preferably 0 0.1×10−4 mass % or more, more preferably 0.2×10−4 mass % or more, even more preferably 0.5×10−4 mass % or more, from the viewpoints of a reduction in bitterness derived from the component (A), and the impartment of an aroma of green tea, and is preferably 100×10−4 mass % or less, more preferably 60×10−4 mass % or less, more preferably 40×10−4 mass % or less, more preferably 20×10−4 mass % or less, even more preferably 8.0×10−4 mass % or less, from the viewpoint of the suppression of a sweet aroma derived from the component (D). Such content of the component (D) in the solids of the oral composition of the present invention falls within the range of preferably from 0.05×10−4 mass % to 100×10−4 mass %, more preferably from 0.1×10−4 mass % to 60×10−4 mass %, more preferably from 0.2×10−4 mass % to 40×10−4 mass %, more preferably from 0.5×10−4 mass % to 20×10−4 mass %, even more preferably from 0.5×10−4 mass % to 8.0×10−4 mass %. The content of the component (D) may be measured by an analysis method, such as a GC/MS method, suitable for the state of a measurement sample among generally known analysis methods. A specific example thereof is a method described in Examples to be described later. At the time of the measurement of the content, the necessary treatment as described below may be appropriately performed: the sample is freeze-dried for adapting it to the detection range of an apparatus; or contaminants in the sample are removed for adapting it to the resolution of the apparatus.
The oral composition of the present invention may comprise, as desired, one or more of additives, such as a sweetener, an acidulant, carbon dioxide gas, a flavor, a vitamin, a mineral, an antioxidant, an ester, an emulsifier, a preservative, a seasoning, a fruit juice extract, a vegetable extract, a nectar extract, and a quality stabilizer. A content of the additive may be appropriately set within a range that does not impair the purpose of the present invention.
In addition, the oral composition of the present invention may comprise an acceptable carrier as required. Examples of the carrier include: excipients (e.g., starch or starch degradation products, such as dextrin, monosaccharides, such as glucose, galactose, and fructose, disaccharides, such as sucrose, lactose, and palatinose, and sugar alcohols, such as maltitol, xylitol, sorbitol, and reduced palatinose); binders (e.g., hydroxypropyl methylcellulose, hydroxypropyl cellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methyl cellulose, and hydrogenated oil); disintegrants (e.g., carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, and low-substituted hydroxypropyl cellulose); lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, and silicon dioxide); taste-masking agents (e.g., stevia); and oligosaccharides, agar, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, extenders, surfactants, dispersants, buffers, and diluents. A content of the carrier may be appropriately set within a range that does not impair the purpose of the present invention.
Specific examples of the oral composition of the present invention include foods and beverages including: an instant beverage; a concentrated beverage; dairy products, such as a dairy beverage, yogurt, and cheese; and confectionery, such as jelly, chocolate, a candy, a snack, a biscuit, and rice confectionery. The oral composition may also be a health food (e.g., a food with nutrient function claims, a food for specified health use, a dietary supplement, a health supplement, or any other supplement), a pharmaceutical, or a quasi-drug. The instant beverage or the concentrated beverage refers to a product to be diluted with or dissolved in a liquid and drunk as a beverage, and the liquid is not particularly limited as long as the liquid enables reconstitution into a beverage. Examples of the liquid include water, carbonated water, cow's milk, and soy milk, and the temperature of the liquid is not limited. In addition, as a dosage form in the case of a health food, a pharmaceutical, or a quasi-drug, there are given, for example, a granule, a tablet, a capsule, a powder, a pill, a chewable agent, and a troche. Of those, the oral composition is preferably an oral composition in a solid form or an oral composition in a concentrated liquid form, more preferably an instant beverage, a concentrated beverage, a jelly food, a granule, or a tablet, even more preferably an instant beverage or a granule.
In addition, when the oral composition is an instant beverage, the instant beverage may be, for example, any of the following: a product that is filled in a container, such as a bottle, and weighed in an amount of a cup with a spoon or the like before drinking; a cup type comprising an amount corresponding to a cup; and a stick type in which small portions each corresponding to a cup are individually packaged. In addition, when the oral composition is a concentrated beverage, an example thereof is such a portion-type dilution beverage that small portions each corresponding to a cup are individually packaged. The volume of the cup is preferably from 30 mL to 320 mL, and the volume of the content in the small-portion package may be appropriately set so as to be suitable for the volume of the cup. Of those, a type in which small portions each corresponding to a cup are individually packaged is preferred from the viewpoint that the effect of the present invention is sufficiently imparted thereto, and examples thereof may include a product to be subjected to stick pack and a product to be subjected to pillow package. In the small-portion packaging, packaging may be performed with a packaging material made of an aluminum metallized film or the like. The inside of the container and the inside of the packaging material may be filled with nitrogen gas, and the packaging material preferably has low oxygen permeability from the viewpoint of quality maintenance.
The oral composition of the present invention may be produced in accordance with a conventional method, and an appropriate method may be adopted. For example, the oral composition of the present invention may be produced by mixing the component (A), the component (B), and the component (C), and as required, the carrier and/or the additive, so that the content of the component (A), and the mass ratio between the component (A) and the component (B) and the mass ratio between the component (A) and the component (C) fall within the above-mentioned ranges. The mixing order of the component (A), the component (B), and the component (C) is not particularly limited. The components may be added in any order, or the three components may be simultaneously added. An appropriate method, such as stirring or shaking, may be adopted as a method for the mixing, and a mixing apparatus may be used. The mixing system of the mixing apparatus may be of a rotating vessel type or a fixed vessel type. As the rotating vessel type, for example, a horizontal cylinder type, a V-type, a double-cone type, or a cubic type may be adopted. In addition, as the fixed vessel type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, or a Phillips blender may be adopted. In addition, the oral composition may be produced as a granulated product by a known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation, and powder coating granulation. Granulation conditions may be appropriately selected depending on the granulation method. In addition, when the oral composition is produced as a tablet, any of wet tableting and dry tableting may be adopted, and a known compression molding machine may be used. Further, in the case of a concentrated liquid form, there may be adopted a known concentration method, such as a normal-pressure concentration method involving vaporizing a solvent at normal pressure, a reduced-pressure concentration method involving vaporizing a solvent at reduced pressure, or a membrane concentration method involving removing a solvent by membrane separation.
<Food and Beverage>
A food and beverage of the present invention has the above-mentioned oral composition added thereto.
The food and beverage to which the oral composition is added is not particularly limited, but examples thereof may include: beverages, such as a carbonated beverage, a fruit juice beverage, a vegetable juice, a sports drink, an energy drink, a coffee beverage, a cocoa beverage, a tea beverage, a dairy beverage, a lactic acid bacteria beverage, and a soy milk beverage; desserts, such as yogurt, jelly, pudding, mousse, and mizu-yokan; chilled sweets or frozen sweets, such as ice cream, lactic ice, ice milk, and sherbet; confectionery, such as a cake, chocolate, a cookie, a biscuit, a pie, a cracker, a snack, chewing gum, a hard candy, a soft candy, nougat, jelly beans, a gummy candy, a sweet bun, a rice cracker, a chopped rice cake, a roasted mochi piece, and yokan; seasonings, such as tare sauce, tomato ketchup, sauce, noodle soup, and syrup; and cream, jam, bread, a fish jelly product, a processed meat product, a retort-packaged food, a canned food, a pickle, tsukudani, a dry rice seasoning, and a frozen food.
A method of adding the oral composition is not particularly limited, and examples thereof include: direct addition of the oral composition to the food and beverage; addition of the oral composition to the food and beverage after dilution of the oral composition with a liquid, such as water; coating or filling of a product with the oral composition; and use of the oral composition by being kneaded into a dough during a production process. It is only required that the food and beverage to be finally eaten comprise the oral composition. A suitable example of the addition method is a mode in which the oral composition is directly sprinkled on the food and beverage to be eaten.
An addition amount of the oral composition may be appropriately selected depending on the kind of the food and beverage, but the oral composition is added in an amount of generally from 0.01 part by mass to 30 parts by mass, preferably from 0.03 part by mass to 20 parts by mass, more preferably from 0.05 part by mass to 15 parts by mass, even more preferably from 0.1 part by mass to 10 parts by mass in terms of solids with respect to 100 parts by mass of the food and beverage.
The present invention further discloses the following oral compositions regarding the embodiments described above.
<1> An oral composition, comprising the following components (A), (B), and (C):
<2> An oral composition, comprising the following components (A), (B), and (C):
<3> An oral composition, comprising the following components (A), (B), and (C):
<4> An oral composition, comprising the following components (A), (B), and (C):
<5> An oral composition, comprising the following components (A), (B), and (C):
<6> An oral composition, comprising the following components (A), (B), and (C):
<7> An oral composition, comprising the following components (A), (B), and (C):
<8> An oral composition, comprising the following components (A), (B), and (C):
<9> An oral composition, comprising the following components (A), (B), (C), and (D):
<10> An oral composition, comprising the following components (A), (B), (C), and (D):
<11> An oral composition, comprising the following components (A), (B), (C), and (D):
<12> An oral composition, comprising the following components (A), (B), (C), and (D):
<13> An oral composition, comprising the following components (A), (B), (C), and (D):
<14> An oral composition, comprising the following components (A), (B), (C), and (D):
<15> An oral composition, comprising the following components (A), (B), (C), and (D):
<16> An oral composition, comprising the following components (A), (B), (C), and (D):
<17> An oral composition, comprising the following components (A), (B), (C), and (D):
<18> An oral composition, comprising the following components (A), (B), (C), and (D):
<19> An oral composition, comprising the following components (A), (B), (C), and (D):
<20> An oral composition, comprising the following components (A), (B), (C), and (D):
<21> An oral composition, comprising the following components (A), (B), (C), and (D):
A sample solution was filtered through a filter (0.45 μm), and was analyzed by a gradient method through use of a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) equipped with an octadecyl group-introduced packed column for a liquid chromatograph (L-Column TM ODS 4.6 mmφ×250 mm, 5 μm: manufactured by Chemicals Evaluation and Research Institute, Japan) at a column temperature of 40° C. A product manufactured by Kurita Water Industries Ltd. was used as a standard product of non-polymer catechins, and the determination was conducted by a calibration curve method. The determination was performed by using a distilled water solution containing 0.1 mol/L of acetic acid as a solution A of a mobile phase and an acetonitrile solution containing 0.1 mol/L of acetic acid as a solution B thereof under the conditions of a sample injection volume of 10 μL and a UV detector wavelength of 280 nm. Gradient conditions are as described below.
2 g of a sample was taken, and 20 mL of methanol was added. The mixture was subjected to ultrasonic extraction for 5 minutes, and then the volume was adjusted to be fixed at 25 mL. Then, 1 mL of the resultant was taken, and the volume was adjusted to be fixed at 25 mL, followed by analysis by a gradient method through use of a high-performance liquid chromatograph (model LC-20 Prominence, manufactured by Shimadzu Corporation) equipped with a column (Cadenza CD-C18 3 μm, 4.6 mmφ×150 mm, Imtakt) at a column temperature of 40° C. The analysis was performed by using an acetonitrile solution containing 0.05 mass % of acetic acid as a solution C of a mobile phase and an acetonitrile solution as a solution D thereof under the conditions of a sample injection volume of 10 μL and a UV detector wavelength of 360 nm. Gradient conditions are as described below.
A solution having a known concentration was prepared using a standard product of rutin or astragalin, and subjected to high-performance liquid chromatographic analysis to measure a retention time and prepare a calibration curve, and rutin or astragalin in the sample solution was quantified.
10 mL of a sample was taken in a headspace vial for GC (20 mL), and 4 g of sodium chloride was added thereto. A stirring bar was placed in the vial, and the vial was hermetically sealed. While the contents were stirred with a stirrer for 30 minutes, the contained components were allowed to adsorb onto SPME fiber (manufactured by Sigma-Aldrich, 50/30 μm, DVB/CAR/PDMS). After the adsorption, the SPME fiber was subjected to thermal desorption at the inlet, and GC/MS measurement was performed. Agilent 7890A/5975Cinert (manufactured by Agilent Technologies) was used as an analyzer.
Analysis conditions are as described below.
A commercially-available reagent was dissolved in ethanol, and the resulting solution was serially diluted to prepare a standard sample. The standard sample having a predetermined concentration was added to the sample, and adsorption onto SPME fiber was performed in the same manner as with the sample alone, followed by GC/MS measurement. The peak area of an ion at m/z 151 was used for quantification.
Reagents used in Examples of the present invention are as described below.
Production of Green Tea Powder
Third-picked sencha leaves (blend of leaves produced in Miyazaki Prefecture and Kagoshima Prefecture) were ground in a stone mill to obtain green tea powder having an average particle size of 20 μm. The obtained green tea powder had a content of the non-polymer catechins of 11.1 mass %.
10 Parts by mass of the catechin reagent I, 0.20 part by mass of the rutin reagent, and 0.010 part by mass of the astragalin reagent were added together, and lastly, the excipient was added thereto so as to adjust a total amount to 100 parts by mass. After homogeneous mixing, 1 g of the mixture was subjected to stickpack to obtain a stick instant beverage. The obtained stick instant beverage was analyzed, and the sensory evaluation was conducted by a method described below. The results are shown in Table 1. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
Stick instant beverages were obtained by the same operations as those of Example 1, except that the blending amount of the astragalin reagent was changed. Each of the obtained stick instant beverages was subjected to analysis and sensory evaluation in the same manner as in Example 1. The results are shown in Table 1. The contents of each of the obtained stick instant beverages had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 1, except that the astragalin reagent was not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 1. The results are shown in Table 1. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 1, except that the rutin reagent and the astragalin reagent were not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 1. The results are shown in Table 1. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
Sensory Evaluation 1 The stick instant beverage (contents: 1 g) obtained in each of the above-mentioned Examples, Comparative Example, and Reference Example was diluted with 100 mL of hot water at 80° C. to prepare each reconstituted beverage, and four expert panelists performed a sensory test for “bitterness” at a time when each reconstituted beverage was drunk. The sensory test was performed when each panelist had agreed to use evaluation criteria described below as evaluation criteria for the “bitterness”. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
In the drinking test, evaluation was performed relative to the reconstituted beverage of Reference Example 1 serving as a standard, in accordance with the criteria described below.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
A stick instant beverage was obtained by the same operations as those of Example 1, except that the blending amount of the catechin reagent I was changed. The obtained stick instant beverage was analyzed in the same manner as in Example 1, and the sensory evaluation was conducted by a method described below. The results are shown in Table 2. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 2, except that the blending amount of the catechin reagent I was changed. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 6. The results are shown in Table 2. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 3, except that the blending amount of the catechin reagent I was changed. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 6. The results are shown in Table 2. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Comparative Example 1, except that the blending amount of the catechin reagent I was changed. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 6. The results are shown in Table 2. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Reference Example 1, except that the blending amount of the catechin reagent I was changed. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 6. The results are shown in Table 2. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
Sensory Evaluation 2 The stick instant beverage obtained in each of the above-mentioned Examples, Comparative Example, and Reference Example was prepared into a reconstituted beverage by the same method as that of Sensory Evaluation 1. Then, each reconstituted beverage was evaluated by four expert panelists, who had agreed to perform the evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the reconstituted beverage of Reference Example 2 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
A stick instant beverage was obtained by the same operations as those of Example 1, except that 7 parts by mass of the catechin reagent I, 0.20 part by mass of the rutin reagent, and 0.07 part by mass of the astragalin reagent were added together, and lastly, the excipient was added thereto so as to adjust a total amount to 100 parts by mass. The obtained stick instant beverage was analyzed in the same manner as in Example 1, and the sensory evaluation was conducted by a method described below. The results are shown in Table 3. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 9, except that the astragalin reagent was not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 9. The results are shown in Table 3. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 9, except that the rutin reagent and the astragalin reagent were not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 9. The results are shown in Table 3. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
Sensory Evaluation 3
The stick instant beverage obtained in each of the above-mentioned Example, Comparative Example, and Reference Example was prepared into a reconstituted beverage by the same method as that of Sensory Evaluation 1. Then, each reconstituted beverage was evaluated by four expert panelists, who had agreed to perform the evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the reconstituted beverage of Reference Example 3 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
A stick instant beverage was obtained by the same operations as those of Example 1, except that 20 parts by mass of the catechin reagent I, 0.20 part by mass of the rutin reagent, and 0.10 part by mass of the astragalin reagent were added together, and lastly, the excipient was added thereto so as to adjust a total amount to 100 parts by mass. The obtained stick instant beverage was analyzed in the same manner as in Example 1, and the sensory evaluation was conducted by a method described below. The results are shown in Table 4. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
Stick instant beverages were obtained by the same operations as those of Example 10, except that the blending amount of the astragalin reagent was changed. Each of the obtained stick instant beverages was subjected to analysis and sensory evaluation in the same manner as in Example 10. The results are shown in Table 4. The contents of each of the obtained stick instant beverages had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 10, except that the astragalin reagent was not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 10. The results are shown in Table 4. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 10, except that the rutin reagent and the astragalin reagent were not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 10. The results are shown in Table 4. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
Sensory Evaluation 4
The stick instant beverage obtained in each of the above-mentioned Examples, Comparative Example, and Reference Example was prepared into a reconstituted beverage by the same method as that of Sensory Evaluation 1. Then, each reconstituted beverage was evaluated by four expert panelists, who had agreed to perform the evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the reconstituted beverage of Reference Example 4 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
Stick instant beverages were obtained by the same operations as those of Example 3, except that the blending amount of the rutin reagent was changed. The obtained stick instant beverages were subjected to analysis and sensory evaluation in the same manner as in Example 3. The results are shown in Table 5 together with the results of Example 3, Comparative Example 1, and Reference Example 1. The contents of each of the obtained stick instant beverages had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 13, except that the astragalin reagent was not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 3. The results are shown in Table 5 together with the results of Example 3, Comparative Example 1, and Reference Example 1. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 14, except that the astragalin reagent was not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 3. The results are shown in Table 5 together with the results of Example 3, Comparative Example 1, and Reference Example 1. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 15, except that the astragalin reagent was not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 3. The results are shown in Table 5 together with the results of Example 3, Comparative Example 1, and Reference Example 1. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 16, except that the astragalin reagent was not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 3. The results are shown in Table 5 together with the results of Example 3, Comparative Example 1, and Reference Example 1. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
Stick instant beverages were obtained by the same operations as those of Example 8, except that the blending amount of the rutin reagent was changed. The obtained stick instant beverages were subjected to analysis and sensory evaluation in the same manner as in Example 8. The results are shown in Table 6 together with the results of Example 8, Comparative Example 2, and Reference Example 2. The contents of each of the obtained stick instant beverages had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 17, except that the astragalin reagent was not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 8. The results are shown in Table 6 together with the results of Example 8, Comparative Example 2, and Reference Example 2. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 18, except that the astragalin reagent was not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 8. The results are shown in Table 6 together with the results of Example 8, Comparative Example 2, and Reference Example 2. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
Stick instant beverages were obtained by the same operations as those of Example 3, except that a vanillin reagent was further blended. The obtained stick instant beverages were subjected to analysis and sensory evaluation in the same manner as in Example 3. The results are shown in Table 7 together with the results of Example 3, Comparative Example 1, and Reference Example 1. The contents of each of the obtained stick instant beverages had solids content of 97.0 mass %.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
3)Values obtained by multiplying the values in the table by 10−4
Stick instant beverages were obtained by the same operations as those of Example 3, except that the catechin reagent II was further blended in addition to the catechin reagent I to achieve a ratio of gallate forms shown in Table 8. The obtained stick instant beverages were subjected to analysis and sensory evaluation in the same manner as in Example 3. The results are shown in Table 8. The contents of each of the obtained stick instant beverages had solids content of 97.0 mass %.
Stick instant beverages were obtained by the same operations as those of Examples 23 to 26, except that the astragalin reagent was not blended. The obtained stick instant beverages were subjected to analysis and sensory evaluation in the same manner as in Example 3. The results are shown in Table 8. The contents of each of the obtained stick instant beverages had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 26, except that the rutin reagent and the astragalin reagent were not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 3. The results are shown in Table 8. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
10 Parts by mass of the catechin reagent I, 0.20 part by mass of the rutin reagent, 0.010 part by mass of the astragalin reagent, and 2 parts by mass of calcium stearate were added together, and lastly, the excipient was added so as to adjust a total amount to 100 parts by mass, followed by homogeneous mixing. Then, the mixture was tableted at a mass of 1 g per tablet using a single-punch tableting machine (manufactured by RIKEN) with a ring-shaped punch having a hole diameter of 14 mm to obtain a circular tablet. The obtained tablet was analyzed, and the sensory evaluation was conducted by a method described below. The results are shown in Table 9. The obtained tablet had solids content of 97.0 mass %.
A tablet was obtained by the same operations as those of Example 27, except that the astragalin reagent was not blended. The obtained tablet was subjected to analysis and sensory evaluation in the same manner as in Example 27. The results are shown in Table 9. The obtained tablet had solids content of 97.0 mass %.
A tablet was obtained by the same operations as those of Example 27, except that the rutin reagent and the astragalin reagent were not blended. The obtained tablet was subjected to analysis and sensory evaluation in the same manner as in Example 27. The results are shown in Table 9. The obtained tablet had solids content of 97.0 mass %.
Sensory Evaluation 5
One tablet obtained in each of the above-mentioned Example, Comparative Example, and Reference Example was held in the mouth without water and then immediately chewed up, and four expert panelists performed a sensory test for “bitterness” at a time when the tablet completely disappeared due to saliva in the mouth. The sensory test was performed when the four expert panelists had agreed to perform evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the tablet of Reference Example 6 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
A stick instant beverage was obtained by the same operations as those of Example 1, except that 15 parts by mass of the green tea powder obtained in Production Example 1, 8.2 parts by mass of the catechin reagent I, 0.18 part by mass of the rutin reagent, and 0.10 part by mass of the astragalin reagent were added together, and lastly, the excipient was added thereto so as to adjust a total amount to 100 parts by mass. The obtained stick instant beverage was analyzed in the same manner as in Example 1, and the sensory evaluation was conducted by a method described below. The results are shown in Table 10. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 28, except that a vanillin reagent was further blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 28. The results are shown in Table 10. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 28, except that the astragalin reagent was not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 28. The results are shown in Table 10. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
A stick instant beverage was obtained by the same operations as those of Example 28, except that the rutin reagent and the astragalin reagent were not blended. The obtained stick instant beverage was subjected to analysis and sensory evaluation in the same manner as in Example 28. The results are shown in Table 10. The contents of the obtained stick instant beverage had solids content of 97.0 mass %.
Sensory Evaluation 6
The stick instant beverage obtained in each of the above-mentioned Examples, Comparative Example, and Reference Example was prepared into a reconstituted beverage by the same method as that of Sensory Evaluation 1. Then, each reconstituted beverage was evaluated by four expert panelists, who had agreed to perform the evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the reconstituted beverage of Reference Example 7 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
3)Values obtained by multiplying the values in the table by 10−4
97.3 Parts by mass of white chocolate (Meiji Co., Ltd., Meiji White Chocolate), 2.1 parts by mass of the catechin reagent I, 0.036 part by mass of the rutin reagent, and 0.024 part by mass of the astragalin reagent were placed in a 1 L container, and homogeneously mixed in a warm bath of warm water at 60° C. Next, while being mixed with a rubber spatula, the chocolate was slowly cooled in a warm bath of warm water at 33° C. When the temperature of the chocolate reached 34° C., 0.49 part by mass of a seed (Fuji Oil Co., Ltd., Chocoseed A) was added thereto and mixed therewith, and lastly, the chocolate was poured into a chocolate mold and left at rest in a thermostatic chamber at 15° C. to harden the chocolate. The obtained chocolate was analyzed, and the sensory evaluation was conducted by a method described below. The results are shown in Table 11. The obtained chocolate had solids content of 99.0 mass %.
Chocolate was obtained by the same operations as those of Example 30, except that the blending amount of the astragalin reagent was changed. The obtained chocolate was subjected to analysis and sensory evaluation in the same manner as in Example 30. The results are shown in Table 11. The obtained chocolate had solids content of 99.0 mass %.
Chocolate was obtained by the same operations as those of Example 30, except that the astragalin reagent was not blended. The obtained chocolate was subjected to analysis and sensory evaluation in the same manner as in Example 30. The results are shown in Table 11. The obtained chocolate had solids content of 99.0 mass %.
Chocolate was obtained by the same operations as those of Example 30, except that the rutin reagent and the astragalin reagent were not blended. The obtained chocolate was subjected to analysis and sensory evaluation in the same manner as in Example 30. The results are shown in Table 11. The obtained chocolate had solids content of 99.0 mass %.
Sensory Evaluation 7
5 g of the chocolate obtained in each of the above-mentioned Examples, Comparative Example, and Reference Example was held in the mouth, and then four expert panelists performed a sensory test for “bitterness” at a time when the chocolate completely disappeared by being dissolved by saliva in the mouth. The sensory test was performed when the four expert panelists had agreed to perform evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the chocolate of Reference Example 8 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
Chocolate was obtained by the same operations as those of Example 30, except that the blending amounts of the catechin reagent I, the rutin reagent, and the astragalin reagent were changed. The obtained chocolate was analyzed in the same manner as in Example 30, and the sensory evaluation was conducted by a method described below. The results are shown in Table 12. The obtained chocolate had solids content of 99.0 mass %.
Chocolate was obtained by the same operations as those of Example 32, except that the astragalin reagent was not blended. The obtained chocolate was subjected to analysis and sensory evaluation in the same manner as in Example 32. The results are shown in Table 12. The obtained chocolate had solids content of 99.0 mass %.
Chocolate was obtained by the same operations as those of Example 32, except that the rutin reagent and the astragalin reagent were not blended. The obtained chocolate was subjected to analysis and sensory evaluation in the same manner as in Example 32. The results are shown in Table 12. The obtained chocolate had solids content of 99.0 mass %.
Sensory Evaluation 8
Evaluation was performed in the same manner as in Sensory Evaluation 7, except that the evaluation was performed relative to the chocolate of Reference Example 9 serving as a standard.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
A baked confection was prepared by a method described below using raw materials in amounts shown below.
The obtained biscuit was analyzed, and the sensory evaluation was conducted by a method described below. The results are shown in Table 13. The obtained biscuit had solids content of 98.9 mass %.
A biscuit was obtained by the same operations as those of Example 33, except that the blending amount of the astragalin reagent was changed. The obtained biscuit was subjected to analysis and sensory evaluation in the same manner as in Example 33. The results are shown in Table 13. The obtained biscuit had solids content of 98.9 mass %.
A biscuit was obtained by the same operations as those of Example 33, except that the astragalin reagent was not blended. The obtained biscuit was subjected to analysis and sensory evaluation in the same manner as in Example 33. The results are shown in Table 13. The obtained biscuit had solids content of 98.9 mass %.
A biscuit was obtained by the same operations as those of Example 33, except that the rutin reagent and the astragalin reagent were not blended. The obtained biscuit was subjected to analysis and sensory evaluation in the same manner as in Example 33. The results are shown in Table 13. The obtained biscuit had solids content of 98.9 mass %.
Sensory Evaluation 9
The biscuit obtained in each of the above-mentioned Examples, Comparative Example, and Reference Example was held in the mouth and chewed up, and four expert panelists performed a sensory test for “bitterness” at a time when the biscuit completely disappeared by being melted by saliva in the mouth. The sensory test was performed when the four expert panelists had agreed to perform evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the biscuit of Reference Example 10 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
A biscuit was obtained by the same operations as those of Example 33, except that the blending amounts of the catechin reagent I, the rutin reagent, and the astragalin reagent were changed. The obtained biscuit was analyzed in the same manner as in Example 33, and the sensory evaluation was conducted by a method described below. The results are shown in Table 14. The obtained biscuit had solids content of 98.9 mass %.
A biscuit was obtained by the same operations as those of Example 35, except that the astragalin reagent was not blended. The obtained biscuit was subjected to analysis and sensory evaluation in the same manner as in Example 35. The results are shown in Table 14. The obtained biscuit had solids content of 98.9 mass %.
A biscuit was obtained by the same operations as those of Example 35, except that the rutin reagent and the astragalin reagent were not blended. The obtained biscuit was subjected to analysis and sensory evaluation in the same manner as in Example 35. The results are shown in Table 14. The obtained biscuit had solids content of 98.9 mass %.
Sensory Evaluation 10
Evaluation was performed in the same manner as in Sensory Evaluation 9, except that the evaluation was performed relative to the biscuit of Reference Example 11 serving as a standard.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
A candy was prepared by a method described below.
The obtained candy was subjected to analysis, and subjected to sensory evaluation by a method described below. The results are shown in Table 15. The obtained candy had solids content of 99.0 mass %.
A candy was obtained by the same operations as those of Example 36, except that the blending amount of the astragalin reagent was changed. The obtained candy was subjected to analysis and sensory evaluation in the same manner as in Example 36. The results are shown in Table 15. The obtained candy had solids content of 99.0 mass %.
A candy was obtained by the same operations as those of Example 36, except that the astragalin reagent was not blended. The obtained candy was subjected to analysis and sensory evaluation in the same manner as in Example 36. The results are shown in Table 15. The obtained candy had solids content of 99.0 mass %.
A candy was obtained by the same operations as those of Example 36, except that the rutin reagent and the astragalin reagent were not blended. The obtained candy was subjected to analysis and sensory evaluation in the same manner as in Example 36. The results are shown in Table 15. The obtained candy had solids content of 99.0 mass %.
Sensory Evaluation 11
The candy obtained in each of the above-mentioned Examples, Comparative Example, and Reference Example was held in the mouth and chewed up, and four expert panelists performed a sensory test for “bitterness” felt while the candy was gradually melted by saliva on the tongue in the mouth. The sensory test was performed when the four expert panelists had agreed to perform evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the candy of Reference Example 12 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
A candy was obtained by the same operations as those of Example 36, except that the blending amounts of the catechin reagent I, the rutin reagent, and the astragalin reagent were changed. The obtained candy was analyzed in the same manner as in Example 36, and the sensory evaluation was conducted by a method described below. The results are shown in Table 16. The obtained candy had solids content of 99.0 mass %.
A candy was obtained by the same operations as those of Example 38, except that the astragalin reagent was not blended. The obtained candy was subjected to analysis and sensory evaluation in the same manner as in Example 38. The results are shown in Table 16. The obtained candy had solids content of 99.0 mass %.
A candy was obtained by the same operations as those of Example 38, except that the rutin reagent and the astragalin reagent were not blended. The obtained candy was subjected to analysis and sensory evaluation in the same manner as in Example 38. The results are shown in Table 16. The obtained candy had solids content of 99.0 mass %.
Sensory Evaluation 12
Evaluation was performed in the same manner as in Sensory Evaluation 11, except that the evaluation was performed relative to the candy of Reference Example 13 serving as a standard.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
A gummy candy was prepared by a method described below. 1) 7.6 Parts by mass of gelatin, 40 parts by mass of starch syrup, 26 parts by mass of granulated sugar, 1.5 parts by mass of trisodium citrate, 0.20 part by mass of a lemon flavor (T. Hasegawa Co., Ltd.), 2.1 parts by mass of the catechin reagent I, 0.037 part by mass of the rutin reagent, and 0.026 part by mass of the astragalin reagent were dissolved in 22.8 parts by mass of water through heating at 70° C. to prepare a liquid gummy candy dough.
The obtained gummy candy was analyzed, and the sensory evaluation was conducted by a method described below. The results are shown in Table 17. The obtained gummy candy had solids content of 80.0 mass %.
A gummy candy was obtained by the same operations as those of Example 39, except that the blending amount of the astragalin reagent was changed. The obtained gummy candy was subjected to analysis and sensory evaluation in the same manner as in Example 39. The results are shown in Table 17. The obtained gummy candy had solids content of 80.0 mass %.
A gummy candy was obtained by the same operations as those of Example 39, except that the astragalin reagent was not blended. The obtained gummy candy was subjected to analysis and sensory evaluation in the same manner as in Example 39. The results are shown in Table 17. The obtained gummy candy had solids content of 80.0 mass %.
A gummy candy was obtained by the same operations as those of Example 39, except that the rutin reagent and the astragalin reagent were not blended. The obtained gummy candy was subjected to analysis and sensory evaluation in the same manner as in Example 39. The results are shown in Table 17. The obtained gummy candy had solids content of 80.0 mass %.
Sensory Evaluation 12
The gummy candy obtained in each of the above-mentioned Examples, Comparative Example, and Reference Example was held in the mouth, and four expert panelists performed a sensory test for “bitterness” sensed during a period in which the gummy candy was chewed up while being mixed well with saliva. The sensory test was performed when the four expert panelists had agreed to perform evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the gummy candy of Reference Example 14 serving as a standard. Then, the average·BR>L of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
Gum was prepared by a method described below.
The obtained gum was analyzed, and the sensory evaluation was conducted by a method described below. The results are shown in Table 18.
Gum was obtained by the same operations as those of Example 41, except that the blending amount of the astragalin reagent was changed. The obtained gum was subjected to analysis and sensory evaluation in the same manner as in Example 41. The results are shown in Table 18.
Gum was obtained by the same operations as those of Example 41, except that the astragalin reagent was not blended. The obtained gum was subjected to analysis and sensory evaluation in the same manner as in Example 41. The results are shown in Table 18.
Gum was obtained by the same operations as those of Example 41, except that the rutin reagent and the astragalin reagent were not blended. The obtained gum was subjected to analysis and sensory evaluation in the same manner as in Example 41. The results are shown in Table 18.
Sensory Evaluation 13
The gum obtained in each of the above-mentioned Examples, Comparative Example, and Reference Example was held in the mouth, and four expert panelists performed a sensory test for “bitterness” sensed during a period in which the gum was chewed 60 times in such a manner that upper and lower back teeth occluded well each time. The sensory test was performed when the four expert panelists had agreed to perform evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the gum of Reference Example 15 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
90 Parts by mass of green juice powder (Yamamoto Kanpoh Pharmaceutical Co., Ltd., Oomugi Wakaba Powder 100%, non-polymer catechins: 0.54 mass %, rutin: N.D., astragalin: N.D., solids content: 87.7 mass %), 8.3 parts by mass of the catechin reagent I, 0.18 part by mass of the rutin reagent, and 0.010 part by mass of the astragalin reagent were added together, and lastly, the excipient was blend so as to adjust a total amount to 100 parts by mass, followed by homogeneous mixing, to obtain 3 g of green juice powder of the mixture. The obtained green juice powder was analyzed, and the sensory evaluation was conducted by a method described below. The results are shown in Table 19. The contents of the obtained green juice powder had solids content of 90.9 mass %.
Green juice powder was obtained by the same operations as those of Example 43, except that the blending amount of the astragalin reagent was changed. The obtained green juice powder was subjected to analysis and sensory evaluation in the same manner as in Example 43. The results are shown in Table 19. The contents of the obtained green juice powder had solids content of 90.9 mass %.
Green juice powder was obtained by the same operations as those of Example 43, except that the astragalin reagent was not blended. The obtained green juice powder was subjected to analysis and sensory evaluation in the same manner as in Example 43. The results are shown in Table 19. The contents of the obtained green juice powder had solids content of 90.9 mass %.
Green juice powder was obtained by the same operations as those of Example 43, except that the rutin reagent and the astragalin reagent were not blended. The obtained green juice powder was subjected to analysis and sensory evaluation in the same manner as in Example 43. The results are shown in Table 19. The contents of the obtained green juice powder had solids content of 90.9 mass %.
Sensory Evaluation 14
3 g of the green juice powder obtained in each of the above-mentioned Examples, Comparative Example, and Reference Example was diluted with 100 mL of water at 20° C. to prepare each beverage, and four expert panelists performed a sensory test for “bitterness” at a time when each beverage was drunk. The sensory test was performed when the four expert panelists had agreed to perform evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the beverage of Reference Example 16 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
1)Values obtained by multiplying the values in the table by 10−2
2)Values obtained by multiplying the values in the table by 10−3
1 g of the oral composition obtained in Example 3 was sprinkled on 30 g of yogurt (Meiji Co., Ltd., Meiji Bulgaria Yogurt LB81 Plain) to obtain a dairy food. The obtained dairy food was subjected to sensory evaluation by a method described below. The result is shown in Table 20.
A dairy food was obtained by the same operation as that of Example 45, except that 1 g of the oral composition obtained in Comparative Example 1 was used. The obtained dairy food was subjected to sensory evaluation in the same manner as in Example 45. The result is shown in Table 20.
A dairy food was obtained by the same operation as that of Example 45, except that 1 g of the oral composition obtained in Reference Example 1 was used. The obtained dairy food was subjected to sensory evaluation in the same manner as in Example 45. The result is shown in Table 20.
Sensory Evaluation 15
3 g of the dairy food obtained in each of the above-mentioned Example, Comparative Example, and Reference Example was scooped up with a teaspoon and then held in the mouth, and “bitterness” at a time when the dairy food completely disappeared by being mixed with saliva through use of the tongue was evaluated by four expert panelists, who had agreed to perform evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the dairy product of Reference Example 17 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
A seasoning for rice soup was obtained by mixing 1 g of the oral composition obtained in Example 3 with 6 g of a seasoning for rice soup (Ochazuke Nori, Nagatanien Co., Ltd.). The obtained seasoning for rice soup was subjected to sensory evaluation by a method described below. The result is shown in Table 21.
A seasoning for rice soup was obtained by the same operation as that of Example 31, except that 1 g of the oral composition obtained in Comparative Example 1 was used. The obtained seasoning for rice soup was subjected to sensory evaluation in the same manner as in Example 46. The result is shown in Table 21.
A seasoning for rice soup was obtained by the same operation as that of Example 31, except that 1 g of the oral composition obtained in Reference Example 1 was used. The obtained seasoning for rice soup was subjected to sensory evaluation in the same manner as in Example 46. The result is shown in Table 21.
Sensory Evaluation 16
6 g of the seasoning for rice soup obtained in each of the above-mentioned Example, Comparative Example, and Reference Example was uniformly sprinkled on 100 g of white rice, and then 150 mL of warm water at 60° C. was poured thereon. Four expert panelists performed a sensory test for “bitterness” at a time when the resultant food was eaten. The sensory test was performed when the four expert panelists had agreed to perform evaluation on the same five-point scale as that of Sensory Evaluation 1, except that the evaluation was performed relative to the seasoning for rice soup of Reference Example 18 serving as a standard. Then, the average of scores given by the expert panelists was determined. The average of the scores is rounded to the first decimal place.
As apparent from Tables 1 to 19, when the oral composition containing non-polymer catechins and rutin at a specific quantitative ratio was caused to contain astragalin at a predetermined quantitative ratio with respect to the non-polymer catechins, the oral composition achieved a reduction in bitterness of the non-polymer catechins, even though being rich in non-polymer catechins and rutin. In addition, as apparent from Tables 20 and 21, the oral composition of the present invention, even when added to a food and beverage, did not impair the original taste and flavor of the food and beverage, and hence can also be used as a food additive.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2018-118569 | Jun 2018 | JP | national |
| 2018-209228 | Nov 2018 | JP | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/JP2019/024495 | 6/20/2019 | WO |
| Publishing Document | Publishing Date | Country | Kind |
|---|---|---|---|
| WO2019/244976 | 12/26/2019 | WO | A |
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| 7211567 | Kotani et al. | May 2007 | B1 |
| 20080113044 | Alberte et al. | May 2008 | A1 |
| 20170000150 | Cilliers et al. | Jan 2017 | A1 |
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| 2002-291441 | Oct 2002 | JP |
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| Number | Date | Country | |
|---|---|---|---|
| 20210220382 A1 | Jul 2021 | US |
