JP2002020784A - Deterioration inhibitor for perfume - Google Patents

Abstract

PROBLEM TO BE SOLVED: To surely prevent deterioration of qualities of perfume without negatively affecting flavor of food and drink at all. SOLUTION: This deterioration inhibitor for perfume is characterized by comprising an extract of Melissaofficinalis as an active ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a perfume deterioration inhibitor, and more particularly to an excellent perfume deterioration prevention effect when added to soft drinks, dairy products, breads, confectioneries, pickles and other various foods. The present invention relates to a perfume deterioration preventing agent which can be provided and does not impair the flavor of food or drink.

[0002]

2. Description of the Related Art In the field of foods and beverages, fragrances are used for imparting or enhancing aroma in the production or processing of foods and beverages. Such fragrances are usually composed of one or more volatile fragrance components, and the fragrance components are obtained by extraction from natural plants, animals, minerals, etc. or chemically synthesized. The obtained product is blended or blended to adjust to a fragrance reminiscent of a natural scent or more.

[0003] These spices are used in all fields of food and drink, and play an important role as they are called "faces" of food and drink. However, there is a problem that these fragrances are deteriorated or deteriorated by being heated, irradiated with light, or oxidized by touching air.

[0004] For this reason, various proposals have been made on methods for preventing the deterioration of perfume. For example, a method of preventing light from being oxidized by placing a container in a special light-shielding method, a method of preventing oxidation by placing it in an atmosphere of an inert gas such as nitrogen gas, a method of adding a synthetic antioxidant such as ascorbic acid or erythorbic acid to prevent oxidation , Catechins, chlorogenic acid, gallic acid,
A method for preventing oxidation by adding a natural antioxidant such as tannins (JP-A-4-27374, JP-A-6-3872)
No. 3, JP-A-9-221667, and the like).

[0005] However, there is a problem in that the above-mentioned method of making the container special and shading light causes a heavy burden in terms of cost. Further, the above-mentioned method using an atmosphere of an inert gas such as nitrogen gas can be used only for some foods and drinks, and has a problem that it lacks versatility.

[0006] On the other hand, the above-mentioned method of adding an antioxidant is simple and convenient, and has the advantage of wide versatility, and is often used. However, the effect is not sufficient and the antioxidant itself has a flavor. There is a disadvantage that the flavor of food and drink is adversely affected. Also, the method of adding a synthetic antioxidant to prevent oxidation has a problem in terms of the effect on the human body.

[0007] For this reason, various kinds of highly safe perfume deterioration preventives using natural products as raw materials have been proposed. For example, a method for stabilizing a fragrance by using an organic solvent extract of a bayberry of a bayberry (Japanese Patent Application Laid-Open No. 6-108087), a deterioration inhibitor for a fragrance containing an extract of the leaves of Nanten as an active ingredient (Japanese Patent Application Laid-open No. Hei 8-231979) ), A natural antioxidant containing an active ingredient extracted from the xylem of redwood rosewood (Japanese Unexamined Patent Publication No.
No. 104864), a flavor deterioration inhibitor for beverages containing a component extracted from sunflower seeds with water and / or alcohol, catechins, and a sequestering agent (JP-A-7-132)
No. 073, JP-A-7-75535), a flavoring inhibitor for beverages containing a sequestering agent and components extracted from coffee beans with water and / or alcohol, and further containing flavonols (JP-A-7-135938) , Sequestering agents,
Flavoring inhibitor for beverages containing one or more of the group consisting of flavonols and sunflower extract and apple extract (Japanese Patent Laid-Open No. 8-23940), and flavor of foods and beverages containing purple sweet potato pigment Strengthening / improving agent (JP-A-11-1
No. 46766).

However, the present invention provides a safe and inexpensive perfume deterioration preventive agent which has a stronger effect of preventing perfume deterioration, can maintain an excellent flavor effect over a long period of time, and does not adversely affect the flavor of food and drink. Is strongly desired.

The present invention has been made in view of the above circumstances, and is intended to provide a safe and inexpensive mass-producible flavor which can maintain excellent flavor over a long period of time and does not affect the flavor of food and drink. It is intended to provide a deterioration inhibitor.

[0010]

Means for Solving the Problems and Embodiments of the Invention In order to solve the above-mentioned problems, the present inventor has conducted intensive studies on the effect of preventing deterioration of fragrances using a large number of plant components. (Me1issaoffici
It has been found that the extract of (na1is) can surely prevent the deterioration of the quality of the flavoring without adversely affecting the flavor of the food or drink.

That is, there is provided a perfume deterioration inhibitor containing as an active ingredient an extract of lemon balm, particularly an extract obtained by subjecting the leaves of lemon balm of the Labiatae family to extraction with water, a hydrophilic organic solvent or a mixture thereof. It has a surprisingly superior effect of preventing deterioration and deterioration of flavors, and can impart excellent flavor to foods and drinks over a long period of time. It has been found that the flavor can be improved without any adverse effect. In this case, lemon balm is a highly safe plant that has been widely used for cooking, medicinal use, etc. since ancient times, and because it is present in large quantities in nature, it can be supplied abundantly and stably and can be produced at low cost, especially It is a high-quality fragrance deterioration inhibitor that does not impair the flavor of fragrances and does not impair the flavor of foods and drinks when added to soft drinks, dairy products, breads, confectioneries, pickles and other various foods. This has led to the achievement of the present invention.

Although it has not yet been confirmed what kind of compound is contained in the lemon balm to prevent the deterioration and deterioration of the fragrance, it is easily extracted from the lemon balm with water, a hydrophilic organic solvent or a mixture thereof. It is considered that the resulting insufficiently purified polyphenols, tannins, flavonoids, rosmarinic acid, triterpenoids, etc., together contribute to the development of an excellent perfume deterioration preventing effect.

Hereinafter, the present invention will be described in more detail. The perfume deterioration inhibitor of the present invention contains an extract of lemon balm as an active ingredient.

The above-mentioned lemon balm (Me1isa of)
ficina1is) is also known as Melissa Sor, yamaha mint, and its leaves are various dishes from ancient times,
It has been widely used for flavoring oils, vinegars and liqueurs. Lemon balm is also used as a herbal tea with a sedative and tonic effect, is widely used in foods, and is highly safe.

The fragrance deterioration inhibitor of the present invention can be obtained by using the above-mentioned extraction raw materials by an extraction method generally used for extracting plants.

For example, it can be obtained by leaving lemon balm leaves fresh or dried, and then pulverizing them as they are or using a crusher and subjecting them to solvent extraction. As the solvent used for the extraction, it is preferable to use water or a hydrophilic organic solvent or a mixture thereof at a temperature from room temperature to about the boiling point of the solvent.

In this case, examples of the hydrophilic organic solvent include lower alcohols such as methanol and ethanol; lower aliphatic ketones such as acetone and methyl ethyl ketone;
-Polyhydric alcohols having 2 to 4 carbon atoms such as butylene glycol and propylene glycol, and the like, and a mixed solvent of these hydrophilic organic solvents and water can be used. When a mixed solvent of water and a hydrophilic organic solvent is used, the lower alcohol is 1 to 90 parts by weight based on 10 parts by weight of water, and the lower aliphatic ketone is 10 to 90 parts by weight.
It is preferable to add 1 to 40 parts by weight based on parts by weight, and in the case of a polyhydric alcohol, 10 to 90 parts by weight based on 10 parts by weight of water.

In the present invention, it is not necessary to employ a special extraction method for extracting a component for preventing deterioration of a fragrance.
Extraction can be carried out at room temperature or under reflux with any device. Specifically, an extraction raw material is charged into a treatment tank filled with an extraction solvent, and is stirred occasionally to elute a soluble component. Thereafter, the mixture is filtered to remove extraction residues, and the obtained extract is concentrated and dried to obtain an extract containing a component for preventing deterioration of flavor. When water is used as the extraction solvent, the extraction conditions are usually at 50 to 90 ° C. for about 30 minutes to 2 hours. In addition, when a mixed solvent of water and ethanol is used as the extraction solvent, usually 30 to 80 ° C.
Minutes to 2 hours. The extract obtained by extraction with a solvent can be used as a perfume deterioration preventive agent of the present invention by blending the extract as it is as long as the extractant has high safety.

The extract or extract obtained as described above has a favorable flavor derived from the raw materials, and can be used as it is as a perfume deterioration inhibitor.
If necessary, purification may be performed for the purpose of improving the effect of preventing deterioration of the fragrance, decoloring and deodorizing, or may be mixed with an optional auxiliary agent to form a preparation. In addition, since the perfume deterioration inhibitor of the present invention exhibits an excellent perfume deterioration prevention effect even when added to a perfume, it can be used alone as a perfume deterioration preventive agent. You may.

As such an antioxidant, for example, L
-Ascorbic acid, sodium L-ascorbate, erythorbic acid, sodium erysorbate, gallic acid,
dL-α-tocopherol, sodium sulfite, catechin, ellagic acid, enzyme-treated rutin, licorice oily extract,
Quercetin, ferulic acid, grape seed extract, rosemary extract, rutin, clove extract, bayberry extract, and the like. Further, as the auxiliary agent, for example, amino acids such as alanine, organic acids such as citric acid or salts thereof,
Phosphoric acid or salts thereof, polymerized phosphates, glycerin fatty acid esters, phytic acid and the like can be mentioned. One or more of these antioxidants and auxiliaries can be used.

In the present invention, the fragrance refers to animals and plants containing a fragrance component, and dried or processed products thereof. For example, roasting animals and plants containing aroma components, enzymatic treatment or hydrolysis treatment, those obtained by squeezing method, water, organic solvents, supercritical carbon dioxide fluid, obtained by extraction method with subcritical carbon dioxide fluid And those obtained by the steam distillation method, and those obtained by mixing or mixing the products obtained by these methods. Further, a compound prepared or compounded with a compound that is a chemically synthesized product is also included.

The perfume deterioration inhibitor containing the lemon balm extract of the present invention as an active ingredient can be used without limitation as long as it contains a perfume, and provides an excellent perfume deterioration prevention effect. Can be
In particular, it is preferable to use it by adding it to various foods and drinks. Examples of such various foods and drinks include breads such as bread, confectionery bread, instant noodles, caramel, drop, candy, chocolate, chewing gum, baked confectionery, rice confectionery, rice confectionery, rice crackers, rice crackers, Japanese confectionery such as buns, snack confectionery, etc. Confectionery, lactic acid beverages, ice cream, yogurt, milk drinks, dairy products such as cheese, fish ham, sausage, grilled bamboo rings, fishery processed products such as kamaboko, fried kamaboko, cola carbonated beverages, transparent carbonated beverages, juice-colored carbonated Beverages, carbonated beverages such as carbonated beverages with fruit juice, natural juices, fruit juice beverages, fruit beverages, fruit juices such as fruit juice beverages, favorite beverages such as green tea, black tea, coffee, vegetable juices, tomato juices, alcoholic beverages such as chuhai, Sports drinks,
Seasonings such as dressings, mayonnaise and sauces, pickles such as raccoon, nara pickles and takuan, canned marine products, fruits and vegetables, curry, meat sauces, stews, soups and other retort foods, frozen foods, kelp, seaweed, etc. It can be widely used for many kinds of foods such as seafood, seafood, salt and other delicacies. Among them, the perfume deterioration inhibitor of the present invention has a remarkable perfume deterioration preventing effect in soft drinks filled in transparent containers such as PET bottles, glass bottles, and plastics that are easily affected by light irradiation. Things.

The amount of the lemon balm extract used as a perfume deterioration inhibitor varies depending on various conditions such as the type of the object and the form of use, and cannot be specified unconditionally. Overall 0.
Addition in the range of 00001 to 0.2% by weight is sufficient, and effective results can be obtained with an amount of 0.01 to 5% by weight based on the flavor component. For example, 0.00001-0.
When 005% by weight of the lemon balm extract is added, no deterioration is observed in the flavor even when stored in a dark place at about 25 ° C. for about 6 months and in a dark place at 50 to 60 ° C. for 1 week. Also, 2
Put in a transparent container in a refrigerator irradiated with fluorescent light for 4 hours.
Even when stored for days, no deterioration of the fragrance is observed.

The perfume deterioration inhibitor of the present invention can of course prevent the original perfume of food or drink from being altered or deteriorated.
It also has the effect of preventing the newly added fragrance from being altered or deteriorated.

The perfume deterioration inhibitor of the present invention can be suitably used particularly in soft drinks, dairy products, breads, confectioneries, pickles and other various foods, but is not limited thereto. , Tablets, liquid oral drugs, ship drugs,
Lozenges, gargles, toothpastes, anti-odor agents, creams, drinks, health medicines such as Chinese herbal extracts, quasi-drugs, soaps, detergents, shampoos, rinses, hair tonics,
It can be widely used for cosmetics such as hair liquid, mousse, hair restorer, fragrance and household goods, cat food, dock food, bait for appreciation fish and the like.

[0026]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Production Examples, Examples and Comparative Examples, but the present invention is not limited to the following Examples.

[Production Example 1] 200 g of dried leaves of lemon balm
Was added with 20% by weight of ethanol, extracted with a reflux condenser at 80 ° C. for 1 hour, and filtered with a filter paper to obtain an extract. The obtained extract was concentrated under reduced pressure and dried, and 50 g of the perfume deterioration inhibitor of Production Example 1 was obtained.
(Powder) was obtained (yield 25%).

[Production Example 2] 200 g of dried leaves of lemon balm
2,000 mL of water was added to the mixture, extraction was performed at 90 ° C. for 1 hour, and the mixture was filtered with filter paper to obtain an extract. The obtained extract is concentrated under reduced pressure until the liquid volume becomes about 100 mL, 60 g of reduced starch saccharified product and 20 g of ethanol are added, and the mixture is stirred and mixed, and 200 g (liquid) of the perfume deterioration inhibitor of Production Example 2 is added. Obtained (active ingredient 25%).

[Example 1] Soft drink The soft drink of Example 1 (sugar content:
7.0, pH: 3.0, sterilization conditions: 70 ° C for 15 minutes)
It was created. Granulated sugar 70.00 g Citric anhydride 1.25 g Sodium citrate 0.20 g Lemon flavor 1.00 g Deterioration inhibitor for perfume of Production Example 1 0.005 g Water balance 1000.00 g

[Comparative Examples 1 and 2] In Example 1, green tea catechin was used in place of the fragrance deterioration inhibitor of Production Example 1 by 0.0
Soft drink water (Comparative Example 1) to which 1 g was added, and soft drink water (Comparative Example 2) to which the perfume deterioration preventing agent of Production Example 1 was not added were prepared.

The soft drinks obtained in Example 1 and Comparative Examples 1 and 2 were subjected to a fluorescent lamp irradiation test and 55 ° C.
After performing the storage test, 10 panelists (A to J) showed changes in taste and aroma as compared with soft drink (control) stored for 1 week in a dark place in a refrigerator (5 ° C.). Was evaluated in the following five steps. The results are shown in Tables 1 and 2. <Evaluation criteria> 1: markedly changed 2: considerably changed 3: slightly changed 4: slightly changed 5: no change fluorescent lamp irradiation test Soft drink made in transparent container Put, refrigerator (5 ℃)
The fluorescent lamp was irradiated at an integrated illuminance of 260,000 lux. This is equivalent to the illuminance left in a refrigerator of a 24-hour convenience store for about 7 days. 55 ° C storage test Put the prepared soft drink in a transparent container and place it in a dark place at 55 ° C.
For one week. This corresponds to a case where it is stored at room temperature of about 25 ° C. for about 6 months.

[0032]

[Table 1] Fluorescent lamp irradiation test

[0033]

[Table 2] 55 ℃ storage test

Example 2 Yogurt Beverage The yogurt beverage of Example 2 was prepared according to the following formulation (sugar content: 13.5, pH: 3.9, sterilization conditions: 8).
2 minutes at 5 ° C). Yogurt 320.00 g Fructose dextrose liquid sugar (75 Brix) 80.00 g Granulated sugar 20.00 g Stabilizer (pectin) 3.50 g Citric anhydride 1.30 g Strawberry flavor 1.00 g Deterioration inhibitor for fragrance of Production Example 1 0.0035 g Water balance 1000.00g

Comparative Example 3 A yogurt beverage of Comparative Example 3 was prepared in the same manner as in Example 2, except that the flavor deterioration preventing agent of Production Example 1 was not added.

The obtained yogurt drinks of Example 2 and Comparative Example 3 were subjected to a fluorescent lamp irradiation test and a storage test at 55 ° C. under the following conditions, and then stored for one week in a dark place in a refrigerator (5 ° C.). Compared to the yogurt drink (control), the change in flavor was evaluated by the panelists (A to J) of 10 persons on the following five scales. The results are shown in Tables 3 and 4. <Evaluation criteria> 1: Notably changed 2: Notably changed 3: Slightly changed 4: Slightly changed 5: No change fluorescent light irradiation test Put the prepared yogurt drink in a transparent container , Integrated illuminance 6
7,000 lux, 168,000 lux, 260,0 lux
Irradiation with a fluorescent lamp was performed at 00 lux. These correspond to the illuminance left for about 2 days, 5 days, and 7 days, respectively, in a refrigerator of a 24-hour convenience store. 55 ° C storage test Put the prepared yogurt drink in a transparent container,
Stored at 5 ° C for 1 week. This corresponds to a case where it is stored for about 6 months at a normal temperature of about 25 ° C.

[0037]

[Table 3] Fluorescent lamp irradiation test

[0038]

[Table 4] 55 ℃ storage test

Example 3 Cookies The cookies of Example 3 were prepared according to the following formulation (a baking temperature of 175 ° C. for 13 minutes). Unsalted butter 278.00g granulated sugar 222.00g flour 414.95g egg 65.00g almond powder 14.0g baking powder 5.0g vanilla flavor 1.0g flavor deterioration inhibitor 0.05g water Balance Total of Preparation 2 1000 .00g

[Comparative Examples 4 and 5] In Example 3, a cookie in which 0.05 g of benzoic acid was added instead of the fragrance deterioration inhibitor of Production Example 2 (Comparative Example 4), the fragrance of Production Example 2 was prevented from deteriorating Cookies to which no agent was added (Comparative Example 5) were prepared.

The obtained cookies of Example 3 and Comparative Examples 4 and 5 were subjected to a storage test at 65 ° C. under the following conditions.
Compared to a cookie (control) stored for one month in a dark place in a refrigerator (5 ° C.), the change in flavor was observed by 10 panelists (A
To J), the following five grades were used. Table 5 shows the results. <Evaluation criteria> 1: markedly changed 2: significantly changed 3: slightly changed 4: slightly changed 5: no change 65 ° C storage test Stored at ℃ for 1 month.
This is equivalent to storage at room temperature of about 25 ° C. for about one and a half years.

[0042]

[Table 5] Storage test at 65 ° C

[0043]

According to the present invention, it is possible to reliably prevent the deterioration of the quality of flavors without adversely affecting the flavor of foods and drinks, especially soft drinks, dairy products, breads, confectioneries, and the like. It is suitable for pickles and other various foods.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Toshiyuki Arai 1-21-4 Higashioi, Shinagawa-ku, Tokyo F-F Japan Co., Ltd. F-term (reference) 4B021 LW01 LW02 LW04 LW05 LW06 MC10 MK05 MP01 4B047 LB03 LF01 LF02 LF05 LF07 LF09 LG37 LP01 4H059 AA04 BA12 BA13 BA22 BB02 BC44 CA11 DA09 EA01

Claims (2)

[Claims] 1. A perfume deterioration inhibitor comprising an extract of lemon balm as an active ingredient. 2. The perfume deterioration inhibitor according to claim 1, comprising an extract obtained by subjecting leaves of the Labiatae family lemon balm to an extraction treatment with water, a hydrophilic organic solvent or a mixture thereof as an active ingredient.