阅读说明：本技术 食品组合物 (Food composition ) 是由 大里直树 内田裕子 白幡登 于 2018-04-04 设计创作，主要内容包括：一种食品组合物,其含有以下成分(A)和(B)：(A)绿原酸类0.001质量％以上,(B)L-色氨酸,成分(A)与成分(B)的质量比[(B)/(A)]为0.00005～0.03。(A food composition comprising the following ingredients (A) and (B): (A) 0.001 mass% or more of chlorogenic acids, (B) L-tryptophan, and the mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.00005 to 0.03.)

1. A food composition characterized in that it comprises, in combination,

comprises the following components (A) and (B):

(A) chlorogenic acids in an amount of 0.001% by mass or more,

(B) (ii) L-tryptophan as a basic amino acid,

the mass ratio (B)/(A) of the component (A) to the component (B) is 0.00005 to 0.03.

2. The food composition of claim 1,

the content of the component (B) is 0.00000001-1.0 mass%.

3. The food composition of claim 1,

the food composition is a solid food composition.

4. The food composition of claim 3,

the content of the component (A) is 5 to 90% by mass.

5. Food composition according to claim 3 or 4,

the content of the component (B) is 0.001-1.0 mass%.

6. The food composition of claim 1,

the food composition is a beverage.

7. The food composition of claim 6,

the content of the component (A) is 0.001-3.0 mass%.

8. Food composition according to claim 6 or 7,

the content of the component (B) is 0.01 to 100 mass ppm.

9. Food composition according to any one of claims 6 to 8,

the pH is 2.0 to 8.0.

10. A method for suppressing the astringent taste of chlorogenic acids and the bitter taste of L-tryptophan,

the contents of the following components (A) and (B) are in the range of 0.00005 to 0.03 in terms of the mass ratio (B)/(A) of the two components,

(A) chlorogenic acids in an amount of 0.001% by mass or more,

(B) l-tryptophan.

Technical Field

The present invention relates to food compositions.

Background

Chlorogenic acid is a compound in which caffeic acid is bonded to the hydroxyl group at position 3 of quinic acid, and is known to have physiological effects such as antioxidant effect and blood pressure lowering effect. Chlorogenic acid is therefore a useful substance, but has off-flavors such as bitter and astringent flavors, and therefore tends to be an obstacle to continuous intake. As a technique for masking the bitter taste of chlorogenic acid, it has been proposed in the prior art to add (b) 1 or more amino acids selected from the group consisting of L-ornithine hydrochloride of 500mg/100mL or less, D, L-alanine of 83mg/100mL or less and glycine of 500mg/100mL or less to (a)20 to 150mg/100mL of chlorogenic acid, and to have a mass ratio [ (b)/(a) ] of the two of 1.0 or more (patent document 1).

On the other hand, L-tryptophan is one of essential amino acids in the human body, and is known to be metabolized into serotonin or melatonin in the organism. Therefore, L-tryptophan is an indispensable substance for maintaining human health, but cannot be synthesized in vivo. Therefore, it is necessary to ingest the substance from foods and drinks, but it has been reported that the bitterness is strong and the bitterness intensity is very close to that of quinine, which is a known bitter substance (non-patent document 1). Further, it has been reported that even when 0.021 to 0.5 mass% of L-tryptophan is added to 0.056 to 0.0084 mass% of chlorogenic acid, bitterness is strongly perceived, and the masking effect of the bitterness of chlorogenic acid is not satisfactory (patent document 1).

(patent document 1) Japanese patent application laid-open No. 2010-148453

(non-patent document 1) Electrostatic society (electrostatic society ), vol.26, No.3, p.108-113(2002)

Disclosure of Invention

The present invention provides a food composition comprising the following components (a) and (B):

(A) chlorogenic acids in an amount of 0.001% by mass or more,

(B) (ii) L-tryptophan as a basic amino acid,

the mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.00005 to 0.03.

The present invention also provides a method for suppressing astringency of chlorogenic acids and bitterness of L-tryptophan, comprising the following components (A) and (B) in a mass ratio [ (B)/(A) ] of 0.00005 to 0.03,

(A) chlorogenic acids in an amount of 0.001% by mass or more,

(B) l-tryptophan.

Detailed Description

The present invention relates to a chlorogenic acid-containing food composition having suppressed off-flavor.

The present inventors have found that by containing L-tryptophan having a bitter taste in a specific amount relative to chlorogenic acids having an astringent taste, it is possible to unexpectedly suppress the bitter taste of L-tryptophan and also suppress the astringent taste of chlorogenic acids.

According to the present invention, there is provided a drink composition which suppresses the bitter taste of L-tryptophan and also suppresses the astringent taste of chlorogenic acids. Therefore, the drink composition of the present invention is effective for continuous ingestion of chlorogenic acids, and the physiological effects of chlorogenic acids can be sufficiently expected.

Food composition

The food composition of the present invention may be in a solid state or a liquid state (beverage), for example, and may be in an appropriate form. For example, when the food composition of the present invention is a solid food composition, the shape thereof is not particularly limited as long as it is solid at room temperature (20 ℃. + -. 15 ℃), and it may be in various shapes such as powder, granule, tablet, bar, plate, block, and the like. The size of the solid food composition of the present invention may be selected as appropriate depending on the form of the food composition, as long as the solid food composition can be chewed and ingested. The solid content in the solid food composition of the present invention is usually 95% by mass or more, preferably 97% by mass or more. The upper limit of the amount of the solid component is not particularly limited, and may be 100 mass%. Here, the term "amount of solid component" as used herein means the mass of the remaining part of a sample after drying the sample in an electric thermostatic dryer at 105 ℃ for 3 hours to remove volatile substances.

In addition, when the food composition of the present invention is a beverage, raw juice (single strenggth) is preferable from the viewpoint of convenience. Here, the term "raw juice" as used herein refers to a beverage that can be directly drunk without dilution. From the viewpoint of stability and flavor, the pH (20 ℃) of the beverage is preferably 2.0 to 8.0, more preferably 2.5 to 7.0, still more preferably 2.6 to 6.5, still more preferably 3.0 to 5.5, and particularly preferably 3.0 to 5.0.

The food composition of the present invention contains chlorogenic acids as the component (a). Here, the term "chlorogenic acids" in the present specification is a general term for monocaffeoylquinic acids of 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid, monocaffeoylquinic acids of 3-feruloylquinic acid, 4-feruloylquinic acid and 5-feruloylquinic acid, and dicaffeoylquinic acids of 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid and 4, 5-dicaffeoylquinic acid. In the present invention, at least 1 of the above 9 species may be contained, but it is preferable to contain all of the above 9 species in terms of availability of plant-derived extracts.

The chlorogenic acids may be in the form of salts or hydrates. The salt is not particularly limited as long as it is a physiologically acceptable salt, and examples thereof include alkali metal salts, alkaline earth metal salts, ammonium salts, and organic amine salts. Examples of the alkali metal salt include sodium salt and potassium salt, and examples of the alkaline earth metal salt include calcium salt and magnesium salt. Examples of the organic amine salt include triethylamine salt, triethanolamine salt, and monoethanolamine salt. Among them, the salt is preferably an alkali metal salt or an alkaline earth metal salt.

As the component (A), a commercially available reagent can be used, but an extract of a plant rich in the component (A) or a purified product thereof can also be used.

The plant is not particularly limited as long as it contains the component (a), and examples thereof include 1 or 2 or more selected from sunflower seeds, apple unripe fruits, coffee beans, sweet potato leaves, cones of Pinaceae plants, seed shells of Pinaceae plants, sugar cane, leaves of Nandina domestica, burdock, eggplant peel, plum fruits, coltsfoot, and Vitaceae plants. Among them, an extract of coffee beans is preferable from the viewpoint of the content of chlorogenic acids and the like.

Examples of the bean species of coffee beans include arabica species, apocynum species, liberica species, and arabibata species. Further, as the production place of coffee beans, brazil, columbia, tanzania, mocha, zanimazaro, mantelin, blue mountain, guatemala, vietnam, indonesia, and the like can be cited, for example. In the present invention, 2 or more kinds of coffee beans of different bean species or production places may be mixed and used.

The coffee beans used for extraction may be green coffee beans, roasted coffee beans, or a combination thereof. The roasted coffee beans are preferably light roasted coffee beans from the viewpoint of the chlorogenic acid content. The L value of the lightly roasted coffee beans is appropriately selected, and is preferably 27 or more and less than 62, more preferably 29 to 60, and further preferably 35 to 55. Here, the "L value" in the present specification means a value obtained by measuring the lightness of roasted coffee beans with a color difference meter, with black being an L value of 0 and white being an L value of 100. The roasting method is not particularly limited, and a known method can be used, and roasting conditions can be appropriately selected so as to obtain roasted coffee beans having a desired L value. The coffee beans used for extraction may be either not pulverized or pulverized.

The extraction method and the extraction conditions are not particularly limited, and for example, the methods described in Japanese patent application laid-open Nos. 58-138347, 59-51763, 62-111671, and 5-236918 can be used. The purification method is not particularly limited, and a known method can be used, and for example, various kinds of chromatography such as ion chromatography, molecular sieve chromatography, reverse phase chromatography, and the like can be performed alone or in combination in an arbitrary order.

The content of the component (a) in the food composition of the present invention is 0.001% by mass or more, but is preferably 0.01% by mass or more, and more preferably 0.03% by mass or more from the viewpoint of physiological activity, and is preferably 90% by mass or less, more preferably 70% by mass or less, more preferably 60% by mass or less, and particularly preferably 50% by mass or less from the viewpoint of suppressing astringent taste. The range of the component (a) is preferably 0.001 to 90% by mass, more preferably 0.01 to 70% by mass, even more preferably 0.03 to 60% by mass, and particularly preferably 0.03 to 50% by mass in the food composition. In the present specification, the content of the component (a) is defined based on the total amount of the above 9 types. When the component (a) is a salt or hydrate, the content of the component (a) is a value in terms of chlorogenic acids as free acids. The analysis of the component (a) can be performed by, for example, an analytical method suitable for the state of a measurement sample among generally known measurement methods, and examples thereof include analytical methods described in examples described later.

The content of the component (a) in the food composition of the present invention may be appropriately selected depending on the form of the food composition.

For example, when the drink composition is a solid food composition, the content of the component (a) in the solid food composition is preferably 5% by mass or more, more preferably 7% by mass or more, and further preferably 10% by mass or more from the viewpoint of physiological activity, and is preferably 90% by mass or less, more preferably 75% by mass or less, further preferably 50% by mass or less, and particularly preferably 35% by mass or less from the viewpoint of suppressing astringent taste. The content of the component (a) is preferably 5 to 90% by mass, more preferably 7 to 75% by mass, even more preferably 10 to 50% by mass, and particularly preferably 10 to 35% by mass in the solid food composition.

When the food composition of the present invention is a beverage, the content of the component (a) in the beverage is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, further preferably 0.03% by mass or more, and particularly preferably 0.039% by mass or more from the viewpoint of physiological activity, and is preferably 3.0% by mass or less, more preferably 1.0% by mass or less, further preferably 0.5% by mass or less, further preferably 0.15% by mass or less, and particularly preferably 0.1% by mass or less from the viewpoint of suppressing astringent taste. The content of the component (a) is preferably 0.001 to 3.0% by mass, more preferably 0.01 to 1.0% by mass, even more preferably 0.03 to 0.5% by mass, even more preferably 0.03 to 0.15% by mass, even more preferably 0.03 to 0.1% by mass, and particularly preferably 0.039 to 0.1% by mass in the beverage.

The food composition of the present invention contains L-tryptophan as the component (B) in order to suppress the astringent taste of chlorogenic acids. The component (B) may be a natural product, a chemically synthesized product, or a commercially available product. Examples of the natural product include an extract of a plant rich in the component (B) and a purified product thereof. The plant is not particularly limited as long as it contains the component (B), and examples thereof include beans such as adzuki beans and kidney beans, and potatoes such as taro. The extraction method and the extraction conditions are not particularly limited, and a known method can be used, or the purification method is not particularly limited, and for example, the above-mentioned method can be used.

The content of the component (B) in the food composition of the present invention is preferably 0.00000001% by mass or more, more preferably 0.0000001% by mass or more, further preferably 0.0000005% by mass or more, and particularly preferably 0.0000015% by mass or more, from the viewpoint of suppressing bitterness, and is preferably 1.0% by mass or less, more preferably 0.25% by mass or less, and further preferably 0.15% by mass or less, from the viewpoint of suppressing astringency. The content of the component (B) is preferably 0.00000001 to 1.0% by mass, more preferably 0.0000001 to 0.25% by mass, even more preferably 0.0000005 to 0.15% by mass, and particularly preferably 0.0000015 to 0.15% by mass in the food composition.

The content of the component (B) in the food composition of the present invention can be appropriately selected depending on the form of the food composition.

For example, when the drink composition is a solid food composition, the content of the component (B) in the solid food composition is preferably 0.001% by mass or more, more preferably 0.003% by mass or more, further preferably 0.01% by mass or more, and is preferably 1.0% by mass or less, more preferably 0.35% by mass or less, further preferably 0.20% by mass or less, particularly preferably 0.12% by mass or less, from the viewpoint of suppressing a astringent taste. The content of the component (B) is preferably 0.001 to 1.0% by mass, more preferably 0.003 to 0.35% by mass, even more preferably 0.01 to 0.20% by mass, and particularly preferably 0.01 to 0.12% by mass in the solid food composition.

When the drink composition of the present invention is a drink, the content of the component (B) in the drink is preferably 0.01 mass ppm or more, more preferably 0.1 mass ppm or more, further preferably 0.5 mass ppm or more, and particularly preferably 2.0 mass ppm or more from the viewpoint of suppressing bitterness, and is preferably 100 mass ppm or less, more preferably 50 mass ppm or less, further preferably 30 mass ppm or less, and particularly preferably 25 mass ppm or less from the viewpoint of suppressing astringency. The content of the component (B) is preferably 0.01 to 100 mass ppm, more preferably 0.1 to 50 mass ppm, still more preferably 0.5 to 30 mass ppm, and particularly preferably 2.0 to 25 mass ppm in the beverage. Among these, the analysis of the component (B) can be performed by, for example, an analytical method suitable for measuring the state of the sample among generally known measurement methods, and examples thereof include analytical methods described in examples described later.

The food composition of the present invention may be a concentrated beverage, and in the case of a concentrated beverage, when a reduced beverage is prepared by dilution according to a predetermined usage, the respective contents of the component (a) and the component (B) in the reduced beverage and the pH may satisfy the above conditions.

The mass ratio [ (B)/(a) ] between the component (a) and the component (B) in the food composition of the present invention is 0.00005 to 0.03, but is preferably 0.0001 or more, more preferably 0.0005 or more, and even more preferably 0.0009 or more from the viewpoint of suppressing bitterness, and is preferably 0.01 or less, and even more preferably 0.007 or less from the viewpoint of suppressing astringency. The mass ratio [ (B)/(A) ] is preferably in the range of 0.0001 to 0.01, more preferably 0.0005 to 0.007, and still more preferably 0.0015 to 0.007.

The mass ratio [ (B)/(a) ] of the food composition of the present invention can be appropriately selected according to the form of the food composition.

For example, in the case where the food composition is a solid food composition, the mass ratio [ (B)/(a) ] is preferably 0.0001 or more, more preferably 0.0005 or more, and still more preferably 0.0009 or more, from the viewpoint of suppressing bitterness. The mass ratio [ (B)/(a) ] is 0.03 or less, but is preferably 0.015 or less, more preferably 0.010 or less, still more preferably 0.007 or less, still more preferably 0.005 or less, and particularly preferably 0.004 or less, from the viewpoint of suppressing astringent taste. The mass ratio [ (B)/(A) ] is preferably in the range of 0.0001 to 0.03, more preferably 0.0005 to 0.015, further preferably 0.0005 to 0.010, further preferably 0.0005 to 0.007, further preferably 0.0009 to 0.005, and particularly preferably 0.0009 to 0.004.

In the case where the food composition of the present invention is a beverage, the mass ratio [ (B)/(a) ] is preferably 0.0001 or more, more preferably 0.0005 or more, still more preferably 0.001 or more, still more preferably 0.0015 or more, and particularly preferably 0.003 or more, from the viewpoint of suppressing bitterness. The mass ratio [ (B)/(a) ] is 0.03 or less, but is preferably 0.009 or less, more preferably 0.007 or less, from the viewpoint of suppressing astringent taste. The mass ratio [ (B)/(A) ] is preferably in the range of 0.0001 to 0.03, more preferably in the range of 0.0005 to 0.009, even more preferably in the range of 0.001 to 0.009, even more preferably in the range of 0.0015 to 0.007, and particularly preferably in the range of 0.003 to 0.007.

The food composition of the present invention is also preferably in the following embodiment.

In the case where the food composition of the present invention is a solid food composition, from the viewpoint of suppressing bitterness and astringency, the content of the component (a) is preferably 10 to 50 mass%, the content of the component (B) is 0.01 to 0.35 mass%, and the mass ratio [ (B)/(a) ] is 0.0005 to 0.007, more preferably the content of the component (a) is 10 to 35 mass%, the content of the component (B) is 0.01 to 0.20 mass%, and the mass ratio [ (B)/(a) ] is 0.0009 to 0.005.

In addition, when the food composition of the present invention is a beverage, from the viewpoint of suppressing bitterness and astringency, the content of the component (a) is preferably 0.01 to 0.1 mass%, the content of the component (B) is 0.1 to 30 mass ppm, and the mass ratio [ (B)/(a) ] is 0.001 to 0.009, and more preferably the content of the component (a) is 0.039 to 0.5 mass%, the content of the component (B) is 2.0 to 25 mass ppm, and the mass ratio [ (B)/(a) ] is 0.0015 to 0.007.

The food composition of the present invention may contain 1 or 2 or more additives such as an acidulant, a sweetener, an amino acid (other than L-tryptophan), a protein, a vitamin, a mineral, a flavor, a fruit juice, a plant extract, an ester, a pigment, a milk component, cocoa powder, a flavoring agent, a vegetable fat, an antioxidant, a preservative, a pH adjuster, and a quality stabilizer, as necessary, for the purpose of improving palatability and the like. The content of the additive may be appropriately set within a range not impairing the object of the present invention.

When the food composition of the present invention is in a solid state, it may contain an acceptable carrier as necessary. Examples thereof include: excipients (e.g., monosaccharides such as glucose, galactose, and fructose, disaccharides such as sucrose, lactose, and maltose, sugar alcohols such as xylitol and sorbitol, and amylolytic products such as dextrin and solid corn syrup); a binder (e.g., hydroxypropylmethyl cellulose, hydroxypropyl cellulose, gelatin, gelatinized starch, polyvinyl pyrrolidone, polyvinyl alcohol, pullulan, methyl cellulose, solidified oil, etc.); disintegrants (e.g., carboxymethylcellulose calcium, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropyl cellulose, etc.); lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silicon dioxide, and the like); flavoring agents (e.g., stevia rebaudiana, etc.); oligosaccharide, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, bulking agent, surfactant, dispersant, buffer, antioxidant, preservative, quality stabilizer, diluent, and other carriers. The content of the carrier may be appropriately set within a range not impairing the object of the present invention.

The food composition of the present invention can be produced by a conventional method, and can be produced by a suitable method, for example, by mixing the components (a) and (B) in specific amounts and, if necessary, a carrier and/or an additive in such a manner that the mass ratio [ (B)/(a) ] of the components (a) to (B) falls within the above-mentioned range. The mixing order of the component (a) and the component (B) is not particularly limited, and one may be added to the other, or both may be added simultaneously. As the mixing method, an appropriate method such as stirring and shaking may be employed, and a mixing apparatus may be used. When the food composition of the present invention is in a solid state, it may be compression-molded to have a desired shape, or may be granulated by a known granulation method.

When the food composition of the present invention is a beverage, it can be filled in a molded container (so-called PET bottle) containing polyethylene terephthalate as a main component, a metal can, a paper container compounded with a metal foil or a plastic film, a bottle, or other common packaging containers. In addition, the beverage may be heat-sterilized, and when heat sterilization is possible after filling the beverage in a container such as a metal can, the beverage may be produced under sterilization conditions specified by applicable regulations (food sanitation act in japan). For a container such as a PET bottle or a paper container which cannot be subjected to retort sterilization, a method of sterilizing the container at a high temperature for a short time under the same sterilization conditions as described above, for example, by a plate heat exchanger, cooling the container to a constant temperature, and filling the container with the cooled container can be employed.

< method for suppressing astringent taste of chlorogenic acids and bitter taste of L-tryptophan >

The method for suppressing astringency of chlorogenic acids and bitterness of L-tryptophan of the present invention comprises the following components (A) and (B) in such a manner that the mass ratio [ (B)/(A) ] is in the range of 0.00005 to 0.03,

(A) chlorogenic acids in an amount of 0.001% by mass or more,

(B) l-tryptophan.

The method of suppressing the present invention is not particularly limited as long as the components (a) and (B) are present in specific amounts, and the timing and order of mixing the components are not particularly limited. The form of the food composition is not particularly limited as long as it can be orally ingested, and may be solid or liquid. The specific constitution of the food composition and the specific constitution (for example, each content, amount ratio, etc.) of the components (a) and (B) are as described above.

The present invention further discloses the following food composition according to the above embodiment.

< 1a-1 > a solid food composition comprising the following ingredients (A) and (B):

(A) 10 to 50 mass% of chlorogenic acids,

(B) 0.01 to 0.35% by mass of L-tryptophan,

the mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.0005 to 0.007.

< 1B-1 > a solid food composition comprising the following ingredients (A) and (B):

(A) 10 to 35 mass% of chlorogenic acids,

(B) 0.01 to 0.20 mass% of L-tryptophan,

the mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.0009 to 0.005.

< 1-2 > the solid food composition according to < 1a-1 > above, wherein the content of the component (A) is preferably 10 to 35% by mass.

< 1-3 > the solid food composition according to < 1a-1 > or < 1-2 > above, wherein the content of the component (B) is preferably 0.01 to 0.20% by mass.

< 1-4 > the solid food composition according to < 1a-1 > or < 1-2 > above, wherein the content of the component (B) is preferably 0.01 to 0.12% by mass.

< 1-5 > the solid food composition according to any one of < 1a-1 > and < 1-2 > - < 1-4 > above, wherein the mass ratio [ (B)/(A) ] is preferably 0.0005-0.007.

< 1-6 > the solid food composition according to any one of < 1a-1 > and < 1-2 > - < 1-4 > above, wherein the mass ratio [ (B)/(A) ] is preferably 0.0009 to 0.005.

< 1-7 > the solid food composition according to < 1B-1 > above, wherein the content of the component (B) is preferably 0.01 to 0.12% by mass.

< 1-8 > the solid food composition according to any one of < 1a-1 >, < 1b-1 > and < 1-2 > - < 1-7 > above, wherein the form is preferably powder, granule, tablet, bar, plate or block.

< 1-9 > the solid food composition according to any one of < 1a-1 >, < 1b-1 > and < 1-2 > - < 1-8 > above, wherein the component (A) is preferably at least 1 selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid and 4, 5-dicaffeoylquinic acid, more preferably all of the above 9.

< 2a-1 > a liquid food composition comprising the following ingredients (A) and (B):

(A) 0.01 to 0.1 mass% of chlorogenic acids,

(B) 0.1 to 30 mass ppm of L-tryptophan,

the mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.001 to 0.009.

< 2B-1 > a liquid food composition comprising the following components (A) and (B):

(A) 0.039-0.5 mass% of chlorogenic acids,

(B) 2.0 to 25 mass ppm of L-tryptophan,

the mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.0015 to 0.007.

< 2-2 > the liquid food composition according to the above < 2a-1 >, wherein the content of the component (A) is preferably 0.03 to 0.1% by mass.

< 2-3 > the liquid food composition according to the above < 2a-1 >, wherein the content of the component (A) is preferably 0.039 to 0.1% by mass.

< 2-4 > the liquid food composition as defined in any one of the above < 2a-1 >, < 2-2 > and < 2-3 >, wherein the content of the component (B) is preferably 0.5 to 30 mass ppm.

< 2-5 > the liquid food composition according to any one of the above < 2a-1 >, < 2-2 > and < 2-3 >, wherein the content of the component (B) is preferably 2.0 to 25 mass ppm.

< 2-6 > the liquid food composition according to any one of < 2a-1 > and < 2-2 > -2-5 > above, wherein the mass ratio [ (B)/(A) ] is preferably 0.0005-0.007.

< 2-7 > the liquid food composition according to any one of < 2a-1 > and < 2-2 > -to < 2-5 > above, wherein the mass ratio [ (B)/(A) ] is preferably 0.0015 to 0.007.

< 2-8 > the liquid food composition according to the above < 2b-1 >, wherein the content of the component (A) is preferably 0.039 to 0.15% by mass.

< 2-9 > the liquid food composition according to the above < 2b-1 >, wherein the content of the component (A) is preferably 0.039 to 0.1% by mass.

< 2-10 > the liquid food composition according to any one of the above < 2a-1 >, < 2b-1 > and < 2-2 > - < 2-9 >, wherein the pH is preferably 3.0 to 5.5.

< 2-11 > the liquid food composition according to any one of the above < 2a-1 >, < 2b-1 > and < 2-2 > - < 2-9 >, wherein the pH is preferably 3.0 to 5.0.

< 2-12 > the liquid food composition according to any one of the above < 2a-1 >, < 2b-1 > and < 2-2 > - < 2-11 >, wherein a beverage (raw juice) is preferred.

< 2-13 > the liquid food composition according to any one of < 2a-1 >, < 2b-1 > and < 2-2 > - < 2-12 > above, wherein the component (A) is preferably at least 1 selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid and 4, 5-dicaffeoylquinic acid, more preferably all of the above 9.

< 3-1 > a solid food composition comprising the following ingredients (A) and (B):

(A) chlorogenic acids in an amount of 5% by mass or more,

(B) (ii) L-tryptophan as a basic amino acid,

the mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.0005 to 0.007.

< 3-2 > the solid food composition according to the above < 3-1 >, wherein the content of the component (A) is preferably 10 to 50% by mass.

< 3-3 > the solid food composition according to the above < 3-1 >, wherein the content of the component (A) is preferably 10 to 35% by mass.

< 3-4 > the solid food composition according to any one of the above < 3-1 > -3 >, wherein the content of the component (B) is preferably 0.01-0.20% by mass.

< 3-5 > the solid food composition according to any one of the above < 3-1 > -3 >, wherein the content of the component (B) is preferably 0.01-0.12% by mass.

< 3-6 > the solid food composition according to any one of the above < 3-1 > -3-5 >, wherein the mass ratio [ (B)/(A) ] is preferably 0.0009-0.005.

< 3-7 > the solid food composition according to any one of the above < 3-1 > -3-6 >, wherein the amount of the solid component is preferably 95% by mass or more, more preferably 97% by mass or more.

< 3-8 > the solid food composition according to any one of the above < 3-1 > -3-7 >, wherein the form is preferably powder, granule, tablet, bar, plate or block.

< 3-9 > the solid food composition according to any one of the above < 3-1 > - < 3-8 >, wherein the component (A) is preferably at least 1 selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid and 4, 5-dicaffeoylquinic acid, and more preferably all of the above 9.

< 4-1 > a liquid food composition comprising the following ingredients (A) and (B):

(A) chlorogenic acids in an amount of 0.001% by mass or more,

(B) (ii) L-tryptophan as a basic amino acid,

the mass ratio [ (B)/(A) ] of the component (A) to the component (B) is 0.0015 to 0.007.

< 4-2 > the liquid food composition according to the above < 4-1 >, wherein the content of the component (A) is preferably 0.03 to 0.1% by mass.

< 4-3 > the liquid food composition according to the above < 4-1 >, wherein the content of the component (A) is preferably 0.039 to 0.1% by mass.

< 4-4 > the liquid food composition according to any one of the above < 4-1 > -4-3 >, wherein the content of the component (B) is preferably 0.5 to 30 mass ppm.

< 4-5 > the liquid food composition according to any one of the above < 4-1 > -4-3 >, wherein the content of the component (B) is preferably 2.0 to 25 mass ppm.

< 4-6 > the liquid food composition according to any one of the above < 4-1 > -4-5 >, wherein the mass ratio [ (B)/(A) ] is preferably 0.003-0.007.

< 4-7 > the liquid food composition according to any one of the above < 4-1 > -4-6 >, wherein the pH is preferably 3.0 to 5.5.

< 4-8 > the liquid food composition according to any one of the above < 4-1 > -4-7 >, wherein the pH is preferably 3.0 to 5.0.

< 4-9 > the liquid food composition according to any one of the above < 4-1 > - < 4-8 >, wherein a beverage (raw juice) is preferred.

< 4-10 > the liquid food composition according to any one of the above < 4-1 > - < 4-9 >, wherein the component (A) is preferably at least 1 selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid, 3, 4-dicaffeoylquinic acid, 3, 5-dicaffeoylquinic acid and 4, 5-dicaffeoylquinic acid, and more preferably all of the above 9.