CN105188407A - 香味劣化抑制剂 - Google Patents
香味劣化抑制剂 Download PDFInfo
- Publication number
- CN105188407A CN105188407A CN201480014779.0A CN201480014779A CN105188407A CN 105188407 A CN105188407 A CN 105188407A CN 201480014779 A CN201480014779 A CN 201480014779A CN 105188407 A CN105188407 A CN 105188407A
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- Prior art keywords
- fragrance
- degradation inhibitor
- citral
- light
- fragrance degradation
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Abstract
本发明的目的为提供能够显著抑制由光或热等引起的香味劣化现象的香味劣化抑制剂。本发明涉及包含欧芹叶的溶剂提取物的香味劣化抑制剂。
Description
技术领域
本发明涉及源于特定的天然物的、可广泛应用于包含香味组分的饮食品并且还应用于香料(flavors)的香味劣化抑制剂(flavordeteriorationinhibitor),和香味劣化抑制方法。
背景技术
如饮食品和经口卫生剂(oralhygienicagent)等各种产品具有归因于材料中固有的香味或生产期间生成的香味的独特的芳香(aroma)、风味(savor)或气味(taste)。特别地,饮食品中,香味为良好气味的因素之一,并且还在诱发食欲中起着重要的作用。然而,此类香味组分相对不稳定,因此已知在商品生产、流通、保存过程中或陈列期间,香味逐渐受光、热、氧等的影响而劣化。最重要的是,在饮食品领域中,随着近来由热自动售货机加热的饮料的普及或如PET瓶等透明容器饮料的普及,出现归因于热或光的香味劣化现象或由商品的保存中或陈列中引起的香味劣化现象的问题,已要求此类香味劣化的抑制剂或抑制方法。
通常,已知具有柑橘类香味的饮食品的香味特别易于受光、热、氧等的影响而劣化。在一些情况下,本来的柑橘类香味特有的新鲜香味劣化,导致刚制成的产品的香味的丧失或异味(off-flavor)的发生。作为其原因之一,认为香味劣化的发生是因为,在柑橘类香味组分中,已知作为柠檬香味的关键组分的柠檬醛等归因于光或热而进行环化反应并转化为如光柠檬醛(photocitral)等物质。
同样地,还已知含乳饮食品的香味特别易于受光、热、氧等的影响而劣化,而且作为其原因之一,据说存在归因于光由与乳中的核黄素相关的光敏剂反应而产生活性氧,并且乳脂或蛋白质被该活性氧氧化而产生具有低阀值的香气(odor)组分,从而显著减少商品价值的例子。
其中,在饮食品领域中,销售货架设定为非常明亮的条件以将商品吸引人的魅力赋予消费者或传递清洁的感觉。此外,为了通过让消费者确认商品的内容来使消费者确认商品价值、提供安全感或帮助商品购买时的判断,普及封入如近来的PET瓶、塑料容器或透明袋等光透过性容器的饮食品。另外,销售风格随环境变化而变化,并且在便利商店等中长时间在荧光灯下陈列商品的销售风格变得常见。因此,需要早期开发能够显著地抑制归因于光或热的香味劣化现象或归因于商品陈列期间发生的荧光灯照射的香味劣化现象的方法。
在这些背景下,迄今为止已提出各种方法作为香味劣化的抑制方法,例如,添加各种抗氧化剂或光劣化抑制剂如抗坏血酸。此外,已提出例如,α-葡糖基芸香苷(α-glucosylrutin)具有香味劣化抑制效果(参见专利文献1),通过引入香豆素衍生物抑制劣化(参见专利文献2),或将茶提取物与包含生育酚和阿魏酸的乳液组合使用并共混(专利文献3)。
另一方面,欧芹(伞形科,学名:香芹(Petroselinumcrispum))的生理活性引人关注,而且已报道欧芹叶提取物中的类黄酮具有血中抗氧化活性(非专利文献1)。文献中,已报道欧芹叶提取物包含抗氧化作用组分(非专利文献2)。
现有技术文献
专利文献
专利文献1:JP-A-03-27293
专利文献2:JP-A-2001-136931
专利文献3:JP-A-2004-166631
非专利文献
非专利文献1:BritishJournalofNutrition,Vol.81,No.6pp.447-455(1999)
非专利文献2:BINSHAN,YIZHONGZ.CAI,MEISUN,HAROLDCORKE;JOURNALOFAGRICALTURALANDFOODCHEMISTRY,2005,53,7749-7759
发明内容
发明要解决的问题
关于专利文献1和2,常规技术中源于天然物的劣化抑制剂对将香味劣化抑制至一定程度是有效的,但是缺乏实用性并且仍无法发挥令人满意的效果,这是因为劣化抑制剂需要使用一定大的量以带来香味劣化抑制效果,并且香味劣化抑制剂自身拥有的气味或味道(smell)不利地影响饮食品的气味或芳香。
另外,依然常规不知道欧芹叶提取物具有香味劣化抑制作用。此外,作为食品行业的常识,抗氧化活性和香味劣化抑制作用不是意思明确地相互关联的性质。
本发明的目的为提供能够显著地抑制基于如光或热等因素的香味劣化抑制现象的香味劣化抑制剂。具体地,本发明的目的为提供高度安全且可适当地用于饮食品的香味劣化抑制剂。本发明的另一目的为提供有效地作用于特别当受上述因素以外的光的影响时发生的香味劣化抑制现象的香味劣化抑制剂。
用于解决问题的方案
本发明人深入研究以植物为中心的多种多样的源于天然物的组分的香味劣化抑制作用以达到上述目的,结果,已发现当使用欧芹叶的溶剂提取物时,可显著地抑制食品归因于光的香味劣化,并进一步长时间抑制食品归因于热、氧等的香味劣化。此外,已确认优良的香味劣化抑制效果不取决于欧芹叶提取物中包含的各种类黄酮,而是组合包含这些类黄酮和其它微量组分的提取物自身的特有效果。本发明是基于这些发现而完成的。
即,本发明涉及以下香味劣化抑制剂和香味劣化抑制方法。
[1]一种香味劣化抑制剂,其包括欧芹叶的溶剂提取物。
[2]根据[1]的香味劣化抑制剂,其中溶剂提取物通过用水、有机溶剂或其混合物的提取来获得。
[3]一种饮食品,其以按固形量换算为1质量ppb至500质量ppm的量包括根据[1]或[2]的香味劣化抑制剂。
[4]一种饮食品的香味劣化抑制方法,其包括将根据[1]或[2]的香味劣化抑制剂以按固形量换算为1质量ppb至500质量ppm的量添加至饮食品。
[5]一种香料,其以按固形量换算为1质量ppm至50质量%的量包括根据[1]或[2]的香味劣化抑制剂。
[6]一种香料的香味劣化抑制方法,其包括将根据[1]或[2]的香味劣化抑制剂以按固形量换算为1质量ppm至50质量%的量添加至香料。
发明的效果
本发明的香味劣化抑制剂有效地作用于香味劣化抑制现象。其中,包括柠檬醛产品或含柠檬醛产品在内的柑橘类饮食品,和含乳饮食品有效地防止通常在生产、流通、保存和陈列期间的各阶段中逐渐进行的香味劣化的进行,并使得维持产品本来拥有的新鲜感,从而可便宜地且长期稳定地维持产品的品质。
附图说明
[图1]图1为示出各种添加剂和柠檬醛残存率的关系的图。
[图2]图2为示出本发明的香味劣化抑制剂的添加量和柠檬醛残存率的关系的图。
[图3]图3为示出本发明的香味劣化抑制剂的添加量和柠檬醛衍生的光劣化生成物的生成率的关系的图。
[图4]图4为示出已添加本发明的香味劣化抑制剂或其它添加剂的牛乳的感官评价的结果的图。
[图5]图5为示出已添加本发明的香味劣化抑制剂或其它添加剂的软冰淇淋混合物的感官评价的结果的图。
[图6]图6为示出已添加本发明的香味劣化抑制剂或其它添加剂的牛乳布丁的感官评价的结果的图。
[图7]图7为示出已添加本发明的香味劣化抑制剂或其它添加剂的生奶油(whippedcream)的感官评价的结果的图。
[图8]图8为示出已添加本发明的香味劣化抑制剂或其它添加剂的酸乳的感官评价的结果的图。
[图9]图9为本发明的香味劣化抑制剂的生产方法的实例。
具体实施方式
以下更详细地描述本发明。图9中描绘本发明的香味劣化抑制剂的生产方法的实例。
本发明的说明书中,"质量%"、"质量ppm"和"质量份"分别具有与"wt%"、"重量ppm"和"重量份"相同的含义。
此外,本发明的说明书中,除非特别说明,ppb、ppm和%分别指质量ppb、质量ppm和质量%。
(1)原材料
作为用于本发明植物的欧芹(学名:Petroselinumcrispum)为地中海区域原产的伞形科二年生植物,并且是通常在日本还用作香辛料(spice)或开胃小菜(relish)的香草。使用部位为包括其叶子或茎的部分。待用于提取的欧芹叶可为刚采摘的新鲜叶子或其干燥后的叶子,而且优选干燥的叶子。
(2)提取处理
(a)溶剂
待用于提取处理的溶剂为水或极性有机溶剂,且有机溶剂可为水合物。
极性有机溶剂的实例包括乙醇、丙酮等。其中,从对人体的安全性和处理性的观点,优选水和碳数为2至4的脂族醇如乙醇、丙醇和丁醇。
待用于提取的溶剂的量可任意选择,但通常每1重量份的上述原材料使用2至100重量份的量的溶剂。
此处,使用非极性有机溶剂如辛烷或极性有机溶剂如乙酸乙酯和乙醚的脱脂或洗净处理可作为提取的预处理而预先进行,以防止随后的提取处理中多余脂质的提取、或脱臭精制材料特有的香味或香气。另外,出于脱臭的目的,还可在提取之前施加水蒸汽蒸馏处理。
(b)提取处理方法
作为提取处理方法,可根据溶剂的种类和量等采用各种方法。例如,可将原材料添加至溶剂中并通过浸渍法或加热回流法来提取。为了增加提取效率,还可粉碎原材料。在浸渍法的情况下,可在任何加热条件、室温条件和冷却条件下进行处理。提取温度可任意决定且不特别限制,但适当的温度优选0℃至100℃,更优选50℃至100℃。另外,适当的提取时间优选1小时至72小时,更优选2小时至7小时。
随后,除去不溶于溶剂的固形物以获得提取液。作为固形物的除去方法,可使用各种固-液分离技术如离心分离、过滤和压榨(compression)。
所得的提取液可直接用作香味劣化抑制剂,还可例如在用如水、乙醇、甘油和丙二醇等液体适当稀释之后用作香味劣化抑制剂。还可添加赋形剂如糊精。另外,所得液体可进一步浓缩以用作糊状提取物。该糊可进一步被干燥以用作粉末。不特别限制粉末形成方法,例如可使用热风干燥、冻结干燥、喷雾干燥、滚筒干燥、泡沫干燥或流化床干燥等。
此外,还可使用通过超临界提取的提取物、或者分馏或脱臭用处理。
(c)精制
由上述方法获得的提取物可作为香味劣化抑制剂被直接引入,但还可进一步进行精制处理如脱色或脱臭。精制处理中,可使用活性炭、二氧化硅、合成树脂吸附剂等。作为精制用合成树脂吸附剂,可使用例如由芳族类树脂、丙烯酸类树脂、丙烯腈类树脂等组成的吸附剂。此类合成树脂吸附剂为商购可得的,且其实例包括DIAIONHP-20、HP21和SEPABEADSSP70(均为芳族类树脂,由MitsubishiChemicalCorporation生产)("DIAION"和"SEPABEADS"为注册商标,以下同);SEPABEADSSP825、SP850和SP700(均为芳族类高表面积型树脂,由MitsubishiChemicalCorporation生产);SEPABEADSSP207(芳族类改性型树脂,由MitsubishiChemicalCorporation生产);DIAIONHP20SS、SEPABEADSSP20SS和SP207SS(均为芳族类小粒径型树脂,由MitsubishiChemicalCorporation生产);AMBERLITEXAD2、XAD4、FPX66、XAD1180、XAD1180N和XAD2000(均为苯乙烯类树脂,由OrganoCorporation生产)("AMBERLITE"为注册商标,以下同);DIAIONHP2MG(丙烯酸类树脂,由MitsubishiChemicalCorporation生产);AMBERLITEXAD7HP(丙烯酸类树脂,由OrganoCorporation生产);和SEPHADEXLH20(交联葡聚糖衍生物,由GEHealthcareBioscience生产)("SEPHADEX"为注册商标)。
(d)浓缩
由上述方法获得的提取物可在使用之前浓缩。作为浓缩方法,可由一般常规方法进行浓缩。例如,使用蒸发器或在使用合成吸附剂树脂的情况下回收溶剂,还可能通过使用相对于装载的溶液量为少量的洗脱剂来浓缩提取物。
(3)香味劣化抑制剂的制备
如果本发明的香味劣化抑制剂包含上述欧芹提取物(提取液自身、浓缩物、干燥物或精制物),则本发明的香味劣化抑制剂可为充分的,而且该香味劣化抑制剂可仅由此类提取物组成,还可包含除了提取物以外的稀释剂、载体或其它添加剂作为组分。
不特别限制稀释剂或载体,只要其不妨碍本发明的效果即可,且其实例包括糖类如蔗糖、葡萄糖、糊精、淀粉类、环糊精、海藻糖、乳糖、麦芽糖、帕拉金糖(palatinose)、木糖、淀粉糖浆和液体糖;醇类如乙醇、丙二醇和甘油;糖醇类如还原淀粉糖浆、还原麦芽糖糖浆、山梨糖醇、乳糖醇、帕拉金糖醇(palatinit)、甘露糖醇、木糖醇、赤藓糖醇和麦芽糖醇;多糖类如阿拉伯树胶(gumarabic)、黄原胶、角叉菜胶、瓜尔豆胶和吉兰糖胶;和水。添加剂的实例包括抗氧化剂、如螯合剂等助剂、香料、香辛料提取物、可食用性植物提取物、水果提取物、冷压油的低沸点馏分、抗菌剂(antiseptic)等。
作为其它添加剂,香味劣化抑制剂可与常规的抗氧化剂(例如,BHT、BHA、α-生育酚和维生素C)、防腐剂(preservative)(例如,山梨酸、苯甲酸和鱼精(softroe)蛋白提取物)、保质期改进剂(例如,乙酸钠、甘氨酸、甘油脂肪酸酯、溶菌酶和呫吨酮)等组合使用。
从使用便利等观点,在通过使用此类稀释剂、载体或添加剂制备香味劣化抑制剂的情况下,优选调整该制备以便以相对于100%的香味劣化抑制剂中的固形物换算为1ppm至50%的比包含欧芹叶提取物。在目标制品为饮食品的情况下,优选调整该制备以便以相对于100%的饮食品中的固形物换算为1ppb至500ppm的比包含欧芹叶提取物。
本发明的欧芹叶提取物可单独使用或与任意的香味劣化抑制剂组合使用。在组合使用两种以上的香味劣化抑制剂的情况下,不特别限制混合比,且混合抑制剂的添加量根据待使用的抑制剂的组分的纯度或添加抑制剂的产品的种类而变化,但优选调整该制备以便以相对于100%的香味劣化抑制剂中的固形物换算为1ppm至50%的比包含欧芹叶提取物。
另外,在目标产品为饮食品的情况下,优选调整该制备以便以相对于100%的饮食品中的固形物换算为1ppb至500ppm的比包含欧芹叶提取物。不特别限制可以添加本发明的香味劣化抑制剂的饮食品,但优选具有柑橘类香味的饮食品、或含乳饮食品,这是因为本发明的香味劣化抑制剂对抑制柑橘类香味或乳香味的劣化特别有效。具有柑橘类香味的饮食品的实例包括碳酸饮料,果汁饮料,运动饮料,酒精饮料,茶/咖啡类饮料,大豆饮料,功能性饮料,汤,冷冻甜点,糖果/甜点,口香糖,如焙烤食品等糕点类,如味噌、酱油、调味汁、调味液(baste)和调味品(dressing)等调味料(seasoning)。含乳饮食品的实例包括茶/咖啡类饮料,可可饮料,发酵乳,含乳的酸性饮料,上述糕点类,酸乳,果冻,慕斯,如冰淇淋、冰冻果子露(sherbet)、布丁和奶油等冷冻甜点,黄油,人造奶油,奶酪或包含其的乳制品·油/脂产品。
实施例
以下通过参考实施例详细描述本发明,但本发明不限于这些实施例。
实施例中,质量%和质量ppm有时称作"%"和"ppm"。
(提取例)
将使用乙酸乙酯洗净并干燥的14kg欧芹叶添加至280kg的80%含水乙醇,并通过在75℃下搅拌2小时来进行提取。固-液分离之后,通过过滤除去不溶物,将滤液在4℃下静置一晚,然后通过添加活性炭和二氧化硅来精制以获得234.5kg提取物。将所得提取物分取出一部分并进行真空浓缩和冷冻干燥,测量提取物中的固形量并发现为1.57%。
使用所得欧芹叶提取物,在下述实验例1至3中评价对香味劣化的抑制活性。
(实验例1)
将6.41g柠檬酸、3.59g柠檬酸三钠和糖含量(Brix值)为75的400g糖溶液与4,590g自来水混合以制备pH为3.5和糖含量(Brix值)为6的5,000g糖酸溶液。随后,将透明PET瓶填充350g糖酸溶液然后向其添加100ppm柠檬醛和占50ppm的量的各香味劣化抑制剂,将所得溶液进行劣化试验。另外,同样地用荧光灯照射(+光)通过不添加上述配方中的香味劣化抑制剂而制备的含柠檬醛的糖酸溶液。将未添加香味劣化抑制剂且未用荧光灯照射的含柠檬醛的糖酸溶液用作对照(-光)。
(光劣化试验)
通过使用光稳定性试验机("LH30-14M",由NaganoScienceCo.,Ltd.制造)用光照射由试验品填充透明PET瓶而制备的待试验产品。关于照射条件,静置状态在25℃温度下进行白色荧光灯的照射(照明度:10,000勒克斯)168小时。
通过固相提取法将已进行上述劣化试验的含柠檬醛的糖酸溶液浓缩。所用固相调节为由GLScienceInc.制造的500mg/3ml的"InertSepC18-B",在装载之前用2.25ml的戊烷:乙醚(=1:1)溶液、2.25ml的甲醇和4.5ml的蒸馏水流过(flowing)。随后,由此通过在劣化试验下的100ml溶液,接着用4.5ml的蒸馏水洗净,干燥30分钟,然后使得用4.5ml的戊烷:乙醚(=1:1)溶液洗脱。洗出液通过添加少量无水硫酸钠脱水,而且在氮气气氛下通过蒸馏除去溶剂。添加10μl的5-壬酮作为内部标准物质之后,通过使用量瓶用乙醇将溶液精确为1ml。通过气相色谱测量由此制备的样品,分析柠檬醛残存量和副生成物的量。
(测量条件)
设备:"6890N",由AgilentTechnologies,Inc.制造
柱:"BC-WAX0.25mm×30m,I.D.=0.25μm",由GLScienceInc.制造
载气:氦气
温度条件:60℃至230℃(升温速度:4℃/分钟)
检测器:FID(250℃)
由上述测量条件,根据下式计算柠檬醛残存率(%)。
柠檬醛残存率(%)=(A/B)×100
A:光照射后的各样品中的柠檬醛含量,
B:光未照射的样品(对照)中的柠檬醛含量。
结果如表1和图1所示。
[表1]
编号 | 条件 | 柠檬醛残存率(%) |
比较例1-1 | +光 | 67.3 |
比较例1-2 | 欧芹,根部 | 67.6 |
比较例1-3 | 欧芹,茎部 | 68.0 |
比较例1-4 | αGRutinP | 73.2 |
比较例1-5 | 芹黄素(apigenin) | 75.9 |
比较例1-6 | 芹黄素(总P.P.) | 79.8 |
实施例1-1 | 欧芹,叶部 | 91.4 |
对照 | -光 | 100.0 |
表1和图1中的符号具有以下含义。
+光:荧光灯照射(未添加劣化抑制剂)
欧芹,根部:提取例中所得的本发明的劣化抑制剂中用根代替叶由相同操作获得的提取物
欧芹,茎部:提取例中所得的本发明的劣化抑制剂中用茎代替叶由相同操作获得的提取物
αGRutinP:α-葡糖基芸香苷(由ToyoSugarRefiningCo.,Ltd.生产)
芹黄素:通过测量提取例中所得的本发明的劣化抑制剂中的芹黄素含量并用由CaymanChemical生产的芹黄素试剂调节浓度而制备的劣化抑制剂
芹黄素(总P.P.):通过测量提取例中所得的本发明的劣化抑制剂中的多酚总浓度并用由CaymanChemical生产的芹黄素试剂调节浓度而制备的劣化抑制剂
欧芹,叶部:提取例中所得的本发明的劣化抑制剂
-光:无荧光灯照射(未添加劣化抑制剂)
与添加调整至相同浓度的欧芹根部或茎部提取物、αGRutinP、芹黄素试剂、或调整至与欧芹叶提取物中多酚量相当的量的芹黄素试剂的样品(比较例1-1至1-6)相比,添加欧芹叶提取物的样品(实施例1-1)显示出对柠檬醛归因于光劣化的减少的最显著抑制。
评价柠檬醛残存量对欧芹叶提取物的量的依存性。
(实验例2)
将100ppm的柠檬醛和分别提供0ppm、77ppm或314ppm的固形分浓度的量的欧芹叶提取物添加至在与实验例1相同的条件下制备的糖酸溶液中,在实验例1的条件下按相同的方式用所得溶液填充透明PET瓶之后,进行光劣化试验。
根据下式计算柠檬醛残存率(倍)。
柠檬醛残存率(倍)=(C/D)
C:光照射后的各样品中的柠檬醛含量,
D:光照射后的比较例2-1的样品中的柠檬醛含量。
表2和图2示出当比较例2-1中柠檬醛残存量假定为1.00时,对劣化抑制剂添加量的依存性评价的结果。
[表2]
比较例2-1 | 实施例2-1 | 实施例2-2 | |
欧芹叶提取物的添加量 | 0(空白) | 77ppm | 314ppm |
柠檬醛残存量(倍) | 1.00 | 1.41 | 1.73 |
如表2和图2所示,与未添加提取物的情况相比,当添加欧芹叶提取物时,随着添加量的增加,柠檬醛残存量越大。因此,柠檬醛归因于光照射的劣化的抑制效果以量依存的方式显示出来,且添加量与残存量的提高有关。
评价副生成物抑制对欧芹叶提取物的量的依存性。
(实验例3)
如下所示,已知柠檬醛在光的存在下分解并产生光柠檬醛A和光柠檬醛B。
由气相色谱分析这些柠檬醛衍生的劣化生成物的量,并根据下式计算柠檬醛衍生的光劣化生成物的生成率(%)。作为试验品,使用实验例2中制备的试样。
柠檬醛衍生的光劣化生成物的生成率(%)=(E/F)×100
E:光照射后的样品中的柠檬醛衍生的光劣化生成物的含量,
F:光照射后的样品(比较饮料)中的柠檬醛衍生的光劣化生成物的含量。
表3和图3示出当比较例3-1中柠檬醛衍生的光劣化生成物的生成率假定为100%时,对劣化抑制剂添加量的依存性的评价和测量结果。
[表3]
比较例3-1 | 实施例3-1 | 实施例3-2 | |
欧芹叶提取物的添加量 | 0(空白) | 77ppm | 314ppm |
光柠檬醛A的生成率(%) | 100 | 33 | 12 |
光柠檬醛B的生成率(%) | 100 | 26 | 6 |
如表3和图3所示,与未添加提取物的情况相比,当添加欧芹叶提取物时,强烈抑制其为柠檬醛衍生的光劣化生成物的光柠檬醛A和光柠檬醛B的生成,并且确认柠檬醛的光劣化抑制效果为添加量依存的方式。
(评价例1)
(牛乳)
用其中添加各种添加剂以占0.05%的100g牛乳填充玻璃瓶,放入光稳定性试验机,用荧光灯照射(5,000勒克斯,5℃,7小时)之后,由选定的10名培训小组成员进行感官评价。制备未添加香味劣化抑制剂和添加剂且未用荧光灯照射的牛乳(对照),并由从分数7至分数1以1点变动的分数来相对地评价香味劣化度,其中分数7表示与对照相比香味未变化,分数1表示香味显著劣化。结果如表4和图4所示。表4中的评价分数为各小组成员根据以下基准评定样品的平均分。以下评价例2至5由相同的评价方法进行。
感官评价基准:
7:牛乳具有与对照相同的香味。
1:香味显著劣化。
[表4]
(牛乳)
表4和图4中的符号具有以下含义(以下评价例中相同)。
欧芹叶提取物:提取例中所得的本发明的劣化抑制剂
αGRutinP:α-葡糖基芸香苷(由ToyoSugarRefiningCo.,Ltd.生产)
超-乳液(Super-Emulsion)TSM-09:生育酚和茶提取物(由TaiyoKagakuCo.,Ltd.生产)
(评价例2)
(软冰淇淋混合物)
用其中添加各种添加剂以占0.05%的100g软冰淇淋混合物填充透明塑料容器,用荧光灯照射(5,000勒克斯,5℃,24小时)之后,进行与评价例1相同的评价。结果如表5和图5所示。
[表5]
(软冰淇淋)
(评价例3)
(牛乳布丁)
通过放入并加热600g牛乳和100g糖,添加溶解在10g水的15g粉末明胶,并均质化混合物来制备牛乳布丁,并将各种添加剂添加至基质以占0.05%。用其中添加各种添加剂的100g牛乳布丁基质填充透明塑料容器,并通过在冷藏库中冷却一晚来硬化基质,然后用荧光灯照射(5,000勒克斯,5℃,7小时)。其后,进行与评价例1相同的评价,且结果如下表6和图6所示。
[表6]
(牛乳布丁)
(评价例4)
(生奶油)
将15g糖添加至200g奶油之后,添加各种添加剂以占0.05%,并在冰冷却下使奶油快速搅打(whipped)。将生奶油转移到压榨机并在以适当量填充透明塑料容器之后,用荧光灯照射(5,000勒克斯,5℃,24小时)奶油。其后,进行与评价例1相同的评价,且结果如下表7和图7所示。
[表7]
(生奶油)
(评价例5)
(酸乳)
用其中添加各种添加剂以占0.05%的95g酸乳填充透明塑料容器,并用荧光灯照射(1,000勒克斯,5℃,10天)酸乳。其后,进行与评价例1相同的评价,且结果如下表8和图8所示。
[表8]
(酸乳)
(实施例4至9)
饮食品的制备:
通过添加0.001%的各种添加剂如本发明的劣化抑制剂作为香味劣化抑制剂根据下表9至表14所示的配方制备各种饮食品。将这些饮食品进行荧光灯照射(5,000勒克斯,5℃,7天)或热劣化(50℃,10天,遮光状态),其后,由选定的10名培训小组成员进行感官评价。关于光劣化试验,制备未添加香味劣化抑制剂且未用荧光灯照射的饮食品(对照),且关于热劣化,制备未添加香味劣化抑制剂且在冷藏静置状态下保存的饮食品(对照)。由从分数7至分数1以1点变动的分数来相对地评价香味劣化度,其中分数7表示与对照相比香味未变化,分数1表示香味显著劣化。结果如表15所示。
[表9]
[表10]
[表11]
[表12]
[表13]
[表14]
[表15]
表15中的符号具有以下含义。
欧芹叶提取物:提取例中所得的本发明的劣化抑制剂
α-葡糖基芸香苷:由ToyoSugarRefiningCo.,Ltd.生产
TSM-09:生育酚和茶提取物(由TaiyoKagakuCo.,Ltd.生产)
(实施例7)
橡皮糖的制备
将400g淀粉糖浆和400g砂糖加热/溶解并冷却之后,将通过70g明胶与130g水混合而制备的明胶溶液添加至其中并混合。将3g柠檬香料、30g的50%柠檬酸水溶液和包含2%的各种香味劣化抑制剂的0.3g乙醇溶液添加至其中,接着搅拌。将所得溶液流入模具并干燥一晚。将这些橡皮糖放入光稳定性试验机中,用荧光灯照射(10,000勒克斯,25℃,100小时)之后,由选定的10名培训小组成员进行感官评价。制备未添加香味劣化抑制剂且未用荧光灯照射的橡皮糖(对照)。表16示出色调变化的结果和当通过将对照评定为分数5而相对地评价香味劣化度时的结果。表16的评价分数为各小组成员根据以下基准评定样品的平均分。
色调:由从分数5至分数1以1点变动的分数来相对地评价,其中分数5表示与对照相比未变化,分数1表示完全褪色。
感官评价:由从分数5至分数1以1点变动的分数来相对地评价,其中分数5表示与对照相比香味未变化,分数1表示香味显著劣化。
[表16]
表16中的符号具有以下含义。
欧芹叶提取物:提取例中所得的本发明的劣化抑制剂
V.E.:RikenE-OilSuper80(由RikenVitaminCo.,Ltd.生产)
尽管已详细并参考其具体实施方案来描述本发明,对于本领域技术人员明显的是,可做出各种变更和修正而不偏离本发明的精神和范围。本申请基于2013年3月14日提交的日本专利申请No.2013-052133,其全部内容通过参考引入此处。
产业上的可利用性
如前面页面所述,本发明的香味劣化抑制剂可添加至各种饮食品并用于抑制这些产品的香味劣化。
Claims (6)
1.一种香味劣化抑制剂,其包括欧芹叶的溶剂提取物。
2.根据权利要求1所述的香味劣化抑制剂,其中所述溶剂提取物通过用水、有机溶剂或其混合物的提取来获得。
3.一种饮食品,其以按固形量换算为1质量ppb至500质量ppm的量包括根据权利要求1或2所述的香味劣化抑制剂。
4.一种饮食品的香味劣化抑制方法,其包括将根据权利要求1或2所述的香味劣化抑制剂以按固形量换算为1质量ppb至500质量ppm的量添加至饮食品。
5.一种香料,其以按固形量换算为1质量ppm至50质量%的量包括根据权利要求1或2所述的香味劣化抑制剂。
6.一种香料的香味劣化抑制方法,其包括将根据权利要求1或2所述的香味劣化抑制剂以按固形量换算为1质量ppm至50质量%的量添加至香料。
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EP2987416A4 (en) | 2016-11-16 |
EP2987416A1 (en) | 2016-02-24 |
EP2987416B1 (en) | 2018-04-25 |
US20160050966A1 (en) | 2016-02-25 |
JP6484167B2 (ja) | 2019-03-13 |
WO2014142287A1 (ja) | 2014-09-18 |
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JPWO2014142287A1 (ja) | 2017-02-16 |
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