JP2002275496A - Agent for preventing deterioration of flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an agent for preventing the deterioration of flavor, having excellent deterioration preventing performance and friendly to the environment and human body. SOLUTION: A substance produced by extracting the leaves and/or stalks of sweet potato is used as an active component of the objective agent for preventing the deterioration of flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a natural material, and more particularly to a perfume deterioration inhibitor obtained from leaves and / or stems of sweet potatoes. In addition, the present invention relates to a perfume deterioration inhibitor effective for preventing deterioration of food flavors.

[0002]

2. Description of the Related Art It has been known for a long time that organic substances such as oils and fats are deteriorated by oxidation or heat, and their inherent properties are reduced or lost. To solve this problem, a number of antioxidants have been developed and reported.
For example, BHT, ascorbic acid, tocopherol-based compounds and the like are widely used as having excellent antioxidant ability. Among them, for example, antioxidants such as tocopherol compounds are environmentally and human-friendly,
It can be said that it is excellent in that respect, but it is still not enough in terms of stabilization performance. On the other hand, flavors are often added or blended into foods in order to satisfy the tastes of consumers in recent years. It has been pointed out that the problem is reduced.
Since most food flavors are also organic substances, attempts have been made to use, for example, BHT, alpha-tocopherol and ascorbic acid, which are the above-mentioned known antioxidants, in order to prevent the deterioration of the food flavors. However, BHT or alpha-tocopherol cannot sufficiently prevent deterioration of food flavors, and ascorbic acid may cause browning depending on the food. Furthermore, a technology using chlorogenic acid (Beverage Japan, No. 179, P.57-, 1996) and a technology using a specific ester (Japanese Patent Application Laid-Open No. 9-227456) have already been used as a food flavor deterioration inhibitor. It has been reported. However, the former requires not only the use of a relatively large amount of chlorogenic acid, but also the problem of increasing the number of off-flavor components.In addition, it may be decomposed by heat to give a certain off-flavor to food. On the other hand, the latter has a problem that a relatively large amount of a deterioration preventing agent must be used in order to achieve the deterioration preventing ability.

[0003] In other words, there has been a demand for a perfume deterioration inhibitor which is gentle on the environment and humans, and which is excellent in deterioration prevention performance. In addition, there has been a demand for a food flavor deterioration preventing agent which can prevent deterioration of food flavor and does not impair the appearance of food.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a perfume deterioration inhibitor which is gentle to the environment and humans and has excellent deterioration prevention performance. Further, an extract excellent in the ability to prevent the deterioration of food flavors present in food,
It is also an object of the present invention to provide a perfume deterioration inhibitor which is easy to mix into foods, is not separated, and does not impair the flavor and appearance of the food.

[0005]

SUMMARY OF THE INVENTION The present inventors have in mind that naturally occurring compounds are environmentally and human friendly,
As a result of repeated studies in order to obtain a deterioration inhibitor excellent in deterioration prevention performance, it has been found that those obtained by performing extraction treatment using sweet potato leaves and / or stems as raw materials can sufficiently satisfy the above-mentioned problems. The product obtained by the extraction treatment is particularly excellent in the ability to prevent deterioration of food flavors, and is easily mixed into foods and is not separated.
Found that it does not harm the flavor and appearance of the food,
The present invention has been completed.

That is, the present invention provides: 1) a perfume deterioration inhibitor containing a plant extract derived from leaves and / or stems of sweet potatoes; and 2) a plant extract derived from leaves and / or stems of sweet potatoes. Food flavors and flavor deterioration inhibitors.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
As a raw material for obtaining the perfume deterioration inhibitor of the present invention, leaves and / or stems of sweet potatoes are most important, but rhizomes of sweet potatoes may be used in combination. These plant raw materials may be brought into direct contact with a solvent to perform an extraction treatment, but usually a pretreatment is performed. For example, the plants are subjected to a pretreatment such as drying and cutting to an appropriate size. These plant materials are immersed in a solvent under a certain condition, and the plant materials are filtered and removed from the solvent to obtain a perfume deterioration inhibitor. In addition, you may concentrate and refine | purify as needed.

When extracting the above compound from the above plant material, one of water, lower alcohol, hydrated lower alcohol and polyol organic solvent, petroleum ether, ethyl acetate, methyl acetate, chloroform and hydrocarbons is selected. Alternatively, it is preferable to use two or more solvents. Here, the lower alcohol means an alcohol having 1 to 4 carbon atoms, particularly preferably methanol, ethanol and the like. As the hydrated lower alcohol, those having a water content of 10 to 75% by weight can be used. Specific examples of the polyol-based organic solvent include ethylene glycol and propylene glycol. As petroleum ether, ethyl acetate, methyl acetate, chloroform and the like, commercially available ones are usually used. Examples of the hydrocarbon solvent include aliphatic hydrocarbons, alicyclic hydrocarbons, and aromatic hydrocarbons that are liquid at ordinary temperature. Particularly, aliphatic hydrocarbons and aromatic hydrocarbons that are liquid at ordinary temperature, and especially n- Hydrocarbons such as hexane and toluene are preferred.

The extraction operation is not particularly limited and varies depending on the plant and the solvent used. Usually, the extraction is carried out by immersing the plant in the solvent at a temperature of room temperature to 80 ° C. or gently stirring to extract. Furthermore, an extract can be efficiently obtained by using a device such as a Soxhlet extractor known before the present application. The time required for extraction is usually 3
It is about 0 minutes to 12 hours. Note that a multi-stage extraction method known before the present application may be employed.

The extract of the present invention includes, in addition to the extract obtained by the above method, an extract obtained by subjecting the extract to some treatment, for example, a concentrate obtained by further removing a solvent from the extract, a so-called extra. And those obtained by removing specific compounds from the extract and extract. Further, the extract of the present invention, after crushing the plant material, steam distillation,
Also included are those extracted from the distillation residue.

The plant extract obtained by the above method can be used as the perfume deterioration inhibitor of the present invention. Further, known stabilizers may be used in combination.

The thus prepared perfume deterioration inhibitor can be added to and blended in an object containing a compound which is susceptible to deterioration, thereby making it possible to prevent deterioration of the compound which is susceptible to deterioration of the object itself. Examples of the object include, but are not limited to, food, fragrance products, basic cosmetics, hair cosmetics, toiletry products, bath agents, body care products, detergents / finishes, aromatic deodorants, pharmaceuticals, and the like. Not something.

The above-mentioned foods include, for example, beverages such as fruitless beverages, fruit-containing beverages, lactic acid bacteria beverages, powdered beverages, ice creams, sherbet, frozen desserts such as ice desserts, desserts such as pudding, jelly, bavarois, and yogurt. ,
Confectionery products such as gum and candy, and fishery products can be mentioned. Examples of the fragrance products include perfume, eau de toilette, eau de cologne, shower cologne and the like. Examples of the basic cosmetics include skin creams, cleansing creams, lotions, after-shave lotions, foundations, lipsticks, and talcum powders.

Examples of the above hair cosmetics include shampoos, rinses, conditioners, rinse-in shampoos, hair wash agents such as treatments, pomades, hair tonics, hair liquids, hair gels, etc., hair restorers, hair dyes, cold wave agents and the like. Can be mentioned. Examples of the toiletry products include toilet soap, bath soap, and transparent soap. Examples of the bath agent include a powder bath agent, a solid bath agent, a solid foaming bath agent, bath oil, and a bubble bath.

Examples of the detergent include powder detergent for clothing, liquid detergent for clothing, fabric softener, kitchen detergent, toilet detergent, bathroom detergent, glass cleaner, mold remover, and the like. Examples of the aromatic deodorant include a gel-type aromatic deodorant, a liquid aromatic deodorant, an impregnated aerosol aromatic deodorant, and a mist type aromatic deodorant. Examples of the drug include tablets, liquid drugs, capsule-type drugs, and granular drugs.

The amount of the perfume deterioration inhibitor added / blended in the target object varies greatly depending on the type of the target object and the like, but is usually 1 ppm to 10% by weight based on the target object. , May be added in a larger amount.

Although the above-mentioned perfume deterioration inhibitor may be directly added and blended into the above-mentioned object, usually, a solution or dispersion containing the perfume deterioration inhibitor is prepared in advance, and this solution or dispersion is used as a target. Use a method of adding and blending in a product. Various additives such as a thickener, a surfactant, an antioxidant, or a known deterioration inhibitor may be coexisted in the solution or the dispersion in advance. As a medium used to obtain the above solution or dispersion, water,
Examples include medium-chain fatty acid esters such as ethanol and glycerin, refined vegetable oils such as coconut oil and corn salad oil, and edible oils. The amount of the perfume deterioration inhibitor to be added to the solvent varies greatly depending on the object to be added or blended, and is, for example, 10 ppm to 50% by weight.

Food flavors as an example of preventing the deterioration are intended to reproduce the aroma and taste of foods and are well-known, and include, for example, essential oils, extracts, oleoresin, and recovered oils. Natural flavor materials such as flavors and isolated flavors, alcohols, esters, aldehydes,
It consists of one kind selected from synthetic flavor materials such as acetal and lactone, or a mixture of two or more kinds. In addition, when described based on a typical classification method of food flavors, more preferable food flavors are citrus flavors such as lemon, grapefruit, and orange, and soft fruit flavors such as apple, melon, grape, peach, and pineapple. Preferred flavors such as flavors, black tea, green tea, oolong tea and coffee, dairy-based flavors, vanilla-based flavors, mint-based flavors, spice-based flavors, nut-based flavors, and meat and seafood-based flavors are included. The food flavor deterioration preventing agent of the present invention is also effective in preventing deterioration of lemon cold press oil, orange cold press oil and the like, and is also effective in preventing deterioration of flavor components inherent in food itself.

[0019]

The present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples.

Example 1 Ethanol was added to 100 g of dried sweet potato leaves
Add 2 L and extract with stirring at 70-75 ° C for 4 hours. After filtration, leave it overnight under refrigeration, filter again to remove the origin,
An extract was obtained. The yield was 27.0% (solid basis, based on dried sweet potato leaves).

[0020]

Test Example 1 The deterioration suppressing effect of the chewing gum containing the perfume deterioration inhibitor of Example 1 was examined by the following method. Chewing gum formula: gum base 21% starch syrup 195g lemon flavor 1% citric acid 1% sweet potato leaf extract Amount listed in Table 1 Powdered sugar Suitable amount Total 100%

Preparation method: Gum base, powdered sugar and starch syrup are sufficiently kneaded in a kneader. Add citric acid, continue kneading, further add lemon flavor, sweet potato leaf extract, continue kneading and mix well (50 ° C, 30
Minutes). The kneaded material was extruded to obtain chewing gums having width, length and thickness of 10 mm, 50 mm and 2 mm, respectively. Abuse conditions: 7 in an incubator at 40 ° C and 6000 lx / hr
Save for 2 hours.

Sensory Evaluation Method: The taste and aroma of the chewing gums subjected to the abuse test were sensory evaluated by 10 panelists. Sensory evaluation ◎ Both taste and aroma hardly change ○ Taste slightly changed △ Taste and aroma are clearly changed X Taste and aroma are significantly changed The results are shown in Table 1.

[0023]

Comparative Example 1 Alpha-Tocopherol A chewing gum was prepared by adding and blending commercially available alpha-tocopherol in the amounts shown in Table 1. The chewing gum was subjected to an abuse test under the conditions of Test Example 1, and the sensory evaluation was performed. Table 1 shows the obtained results.

Control

Comparative Example 2 A chewing gum containing no perfume deterioration inhibitor was prepared in the same manner as in Test Example 1. The chewing gum was subjected to an abuse test under the conditions of Test Example 1 above, and the sensory evaluation was performed. Table 1 shows the obtained results.

Table 1

[0026]

[Test Example 2] Effect of suppressing heat and light deterioration on flavor in lemon carbonated beverages Lemon carbonated beverages containing the perfume degradation inhibitor of Example 1 in the following formulation (Brix: 10.0, gas pressure: 2.5 kg / m) ² ) was prepared. Lemon carbonated beverage Fructose-glucose liquid sugar 127 g Citric acid 1.24 g Water 200 ml Lemon flavor 0.12 g Sweet potato leaf extract Amount described in Table 2 (Table 3) Carbonated water Suitable amount Total 1,000 ml

Preparation method: fructose-glucose liquid sugar and citric acid are dissolved in water to obtain a syrup. To this syrup, lemon flavor and sweet potato leaf extract were added and stirred.
Then, carbonated water was added to make up to 1,000 ml. This lemon carbonated drink was subjected to a light abuse test of the carbonated drink under the following conditions. The taste and aroma of the lemon carbonated beverage subjected to this test were sensory evaluated by 10 expert panelists. Sensory evaluation ◎ Both taste and aroma hardly changed ○ Taste slightly changed △ Taste and aroma were clearly changed X The taste and aroma were significantly changed The results are shown in Table 2.

Further, a heat abuse test was conducted on the above carbonated lemon beverage under the following conditions. Heat Abuse Test Conditions Ten days at 37 ° C. in the dark, the taste and aroma of the lemon carbonated beverages tested were sensory-evaluated by 10 expert panelists. Sensory evaluation ◎ Both taste and aroma hardly change ○ Taste slightly changed △ Taste and aroma were clearly changed X Taste and aroma changed significantly Table 3 shows the results.

[0029]

Comparative Example 3 A commercially available lemon carbonated drink was prepared by adding and blending commercially available chlorogenic acid in an amount shown in Table 2 or 3. This lemon carbonated beverage was subjected to an abuse test under the same conditions as in Test Example 2 above, and was subjected to a sensory evaluation. Tables 2 and 3 show the results obtained.
Shown in

[0030]

Comparative Example 4 A lemon carbonated drink was prepared by adding and blending commercially available ascorbic acid in the amounts shown in Tables 2 and 3.
This lemon carbonated beverage was subjected to an abuse test under the same conditions as in Test Example 2 above, and was subjected to a sensory evaluation. Tables 2 and 3 show the obtained results.

[0031]

Comparative Example 5 A carbonated lemon beverage containing no perfume deterioration inhibitor was prepared. This lemon carbonated beverage was subjected to an abuse test under the same conditions as in Test Example 2 above, and was subjected to a sensory evaluation. Tables 2 and 3 show the obtained results.

Table 2

Table 3

[0034]

The perfume deterioration inhibitor of the present invention is obtained from a natural material, is friendly to humans and the global environment, and has excellent deterioration prevention performance. The food containing the perfume deterioration inhibitor has a low degree of deterioration of the perfume, the flavor of the food is maintained for a long time, and extremely favorable results are obtained.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Kazumasa Sakamoto 1-4-11, Nishi-Hachiman, Hiratsuka-shi, Kanagawa Prefecture Inside Takasago International Corporation (72) Inventor Satoshi Masumura Nishi-Hachiman, Hiratsuka-shi, Kanagawa 1-4-1-11 Takasago International Corporation (72) Inventor Tatsumi Shimizu 1-4-1-Nishihachiman, Hiratsuka-shi, Kanagawa Prefecture Takasago International Corporation (72) Inventor Tomoya Yamashita 1-4-1-11 Nishi-Hachiman, Hiratsuka-shi, Kanagawa Prefecture Inside the Research Institute of Takasago International Co., Ltd. (72) Inventor Fumihiro Yanaka 4-1-11, Nishi-Hachiman Industry, Hiratsuka-shi, Kanagawa Inside the Research Institute of Takasago International Corporation (72) Inventor Toshinobu Ema 1-4-11, Nishi-Hachiman, Hiratsuka-shi, Kanagawa F-term in Takasago International Co., Ltd. FH Term (Reference) 4H059 AA04 BA01 B A04 BA12 BA30 BC44 CA12 DA09 EA01

Claims (2)

[Claims] 1. A perfume deterioration inhibitor comprising a plant extract derived from leaves and / or stems of sweet potatoes. 2. An agent for preventing deterioration of food flavors and flavors, comprising a plant extract derived from leaves and / or stems of sweet potatoes.