JP2002507887A - 植物抽出物を含有する貯蔵安定性柑橘香味組成物 - Google Patents
植物抽出物を含有する貯蔵安定性柑橘香味組成物Info
- Publication number
- JP2002507887A JP2002507887A JP50496399A JP50496399A JP2002507887A JP 2002507887 A JP2002507887 A JP 2002507887A JP 50496399 A JP50496399 A JP 50496399A JP 50496399 A JP50496399 A JP 50496399A JP 2002507887 A JP2002507887 A JP 2002507887A
- Authority
- JP
- Japan
- Prior art keywords
- plant extract
- ppm
- storage stability
- citrus flavor
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
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- 238000000034 method Methods 0.000 claims abstract description 79
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- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims abstract description 62
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- 238000003860 storage Methods 0.000 claims description 58
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical group C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 claims description 50
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- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 claims description 25
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 claims description 25
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- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical class OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 claims description 4
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- 235000019499 Citrus oil Nutrition 0.000 description 2
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- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 2
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- 230000006652 catabolic pathway Effects 0.000 description 2
- WTEVQBCEXWBHNA-YFHOEESVSA-N citral B Natural products CC(C)=CCC\C(C)=C/C=O WTEVQBCEXWBHNA-YFHOEESVSA-N 0.000 description 2
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- 241000251468 Actinopterygii Species 0.000 description 1
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- 239000003480 eluent Substances 0.000 description 1
- HCZKYJDFEPMADG-UHFFFAOYSA-N erythro-nordihydroguaiaretic acid Natural products C=1C=C(O)C(O)=CC=1CC(C)C(C)CC1=CC=C(O)C(O)=C1 HCZKYJDFEPMADG-UHFFFAOYSA-N 0.000 description 1
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
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- 235000002639 sodium chloride Nutrition 0.000 description 1
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
- Cosmetics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
Claims (1)
- 【特許請求の範囲】 1.植物抽出物を安定化剤として含有することを特徴とする貯蔵安定性を有する 柑橘香味組成物。 2.前記植物抽出物が水溶性植物抽出物であることを特徴とする請求項1に記載 の貯蔵安定性を有する柑橘香味組成物。 3.前記植物抽出物がカフェー酸誘導体を含有することを特徴とする請求項1に 記載の貯蔵安定性を有する柑橘香味組成物。 4.前記植物抽出物がロスマリン酸であることを特徴とする請求項3に記載の貯 蔵安定性を有する柑橘香味組成物。 5.前記植物抽出物が食品または一般に安全と認められる物質から誘導されるこ とを特徴とする請求項1に記載の貯蔵安定性を有する柑橘香味組成物。 6.前記植物抽出物がローズマリーの抽出物であることを特徴とする請求項1に 記載の貯蔵安定性を有する柑橘香味組成物。 7.前記植物抽出物がシソ科の植物から誘導されることを特徴とする請求項1に 記載の貯蔵安定性を有する柑橘香味組成物。 8.前記植物抽出物がRosmarinus officinalis,Collinsonia candensis,Cunilao riganoides,Glechoma hederacea,Hedeioma pulegioides,Hyssopus officinalis, Prunella vulgaris,Thymus vulgaris,Ballora nigra,Leonotis leonurus,および Marrubium vulareから成る植物種由来のものであることを特徴とする請求項1に 記載の貯蔵安定性を有する柑橘香味組成物。 9.前記植物抽出物がMentha,Monarda,Origanum,PycnathemumおよびSalivaから 成る植物種由来のものであることを特徴とする請求項1に記載の貯蔵安定性を有 する柑橘香味組成物。 10.香味剤としてシトラールまたはシトラール誘導体を含有することを特徴とす る請求項1に記載の貯蔵安定性を有する柑橘香味組成物。 11.前記植物抽出物がシトラール減成生成物の形成を抑制することを特徴とする 請求項10に記載の貯蔵安定性を有する柑橘香味組成物。 12.前記シトラール減成生成物がp-メチルアセトフェノンであることを特徴とす る請求項11に記載の貯蔵安定性を有する柑橘香味組成物。 13.前記植物抽出物の濃度が約1ppmから約5000ppmまでの範囲であることを特徴 とする請求項1に記載の貯蔵安定性を有する柑橘香味組成物。 14.前記植物抽出物の濃度が約10ppmから約500ppmまでの範囲であることを特徴 とする請求項1に記載の貯蔵安定性を有する柑橘香味組成物。 15.前記植物抽出物の濃度が約25ppmから約200ppmまでの範囲であることを特徴 とする請求項1に記載の貯蔵安定性を有する柑橘香味組成物。 16.食品、柑橘香味系および有効量の植物抽出物から成る安定化剤を含有する貯 蔵安定性を有する食品組成物。 17.前記植物抽出物がロスマリン酸から成ることを特徴とする請求項16に記載の 貯蔵安定性を有する食品組成物。 18.前記植物抽出物がシソ科の植物由来のものであることを特徴とする請求項16 に記載の貯蔵安定性を有する食品組成物。 19.前記植物抽出物がローズマリーの抽出物であることを特徴とする請求項16に 記載の貯蔵安定性を有する食品組成物。 20.前記植物抽出物の濃度が約1ppmから約5000ppmまでの範囲であることを特徴 とする請求項16に記載の貯蔵安定性を有する食品組成物。 21.前記植物抽出物の濃度が約10ppmから約500ppmまでの範囲であることを特徴 とする請求項16に記載の貯蔵安定性を有する食品組成物。 22.前記植物抽出物の濃度が約25ppmから約200ppmまでの範囲であることを特徴 とする請求項16に記載の貯蔵安定性を有する食品組成物。 23.前記柑橘香味系がシトラールまたはシトラール誘導体から成り、前記植物抽 出物がシトラール減成生成物の形成を抑制することを特徴とする請求項16に記載 の貯蔵安定性を有する食品組成物。 24.前記シトラール減成生成物がp-メチルアセトフェノンであることを特徴とす る請求項23に記載の貯蔵安定性を有する食品組成物。 25.(a)柑橘香味組成物を提供する工程;および(b)植物抽出物から成る安定化剤 を工程(a)からの柑橘香味組成物に添加し、植物抽出物を安定化剤として含有す る貯蔵安定性を有する柑橘香味組成物を得る工程; から成ることを特徴とする貯蔵安定性を有する柑橘香味組成物を調製する方法。 26.前記植物抽出物がロスマリン酸から成ることを特徴とする請求項25に記載の 方法。 27.前記植物抽出物がシソ科の植物から誘導されることを特徴とする請求項25に 記載の方法。 28.前記植物抽出物がローズマリーの抽出物であることを特徴とする請求項25に 記載の方法。 29.前記植物抽出物が約1ppmから約5000ppmまでの範囲の濃度で前記柑橘香味組 成物に添加されることを特徴とする請求項25に記載の方法。 30.前記植物抽出物が約10ppmから約500ppmまでの範囲の濃度で前記柑橘香味組 成物に添加されることを特徴とする請求項25に記載の方法。 31.前記植物抽出物が約25ppmから約200ppmまでの範囲の濃度で前記柑橘香味組 成物に添加されることを特徴とする請求項25に記載の方法。 32.植物抽出物から成る安定化剤の有効量を適用することから成る柑橘香味組成 物の安定性を改良する方法。 33.前記植物抽出物がロスマリン酸から成ることを特徴とする請求項32に記載の 方法。 34.前記植物抽出物がシソ科の植物由来のものであることを特徴とする請求項32 に記載の方法。 35.前記植物抽出物がローズマリーの抽出物であることを特徴とする請求項32に 記載の方法。 36.前記有効量が約1ppmから約5000ppmまでの範囲の植物抽出物であることを特 徴とする請求項32に記載の方法。 37.前記有効量が約10ppmから約500ppmまでの範囲の植物抽出物であることを特 徴とする請求項32に記載の方法。 38.前記有効量が約25ppmから約200ppmまでの範囲の植物抽出物であることを特 徴とする請求項32に記載の方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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US5048197P | 1997-06-23 | 1997-06-23 | |
US60/050,481 | 1997-06-23 | ||
PCT/US1998/013002 WO1998058656A1 (en) | 1997-06-23 | 1998-06-23 | Storage stable, citrus-flavored compositions comprising plant extracts |
Publications (1)
Publication Number | Publication Date |
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JP2002507887A true JP2002507887A (ja) | 2002-03-12 |
Family
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Application Number | Title | Priority Date | Filing Date |
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JP50496399A Ceased JP2002507887A (ja) | 1997-06-23 | 1998-06-23 | 植物抽出物を含有する貯蔵安定性柑橘香味組成物 |
Country Status (9)
Country | Link |
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US (2) | US6306450B1 (ja) |
EP (1) | EP0993302B1 (ja) |
JP (1) | JP2002507887A (ja) |
AT (1) | ATE344045T1 (ja) |
AU (1) | AU8075298A (ja) |
CA (1) | CA2294458C (ja) |
DE (1) | DE69836328T2 (ja) |
ES (1) | ES2276465T3 (ja) |
WO (1) | WO1998058656A1 (ja) |
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Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2001342489A (ja) * | 2000-03-31 | 2001-12-14 | Sanei Gen Ffi Inc | 香味劣化抑制剤および香味劣化抑制方法 |
JP2002180081A (ja) * | 2000-12-14 | 2002-06-26 | Ogawa & Co Ltd | シトラールの劣化臭生成抑制剤および劣化臭生成抑制方法 |
WO2009011271A1 (ja) | 2007-07-13 | 2009-01-22 | Ogawa & Co., Ltd. | 香味又は香気の劣化抑制剤 |
US9028886B2 (en) | 2007-07-13 | 2015-05-12 | Ogawa & Co., Ltd. | Degradation inhibitor for flavor or aroma |
JP2011500040A (ja) * | 2007-10-17 | 2011-01-06 | コグニス・アイピー・マネージメント・ゲゼルシャフト・ミット・ベシュレンクテル・ハフツング | レモンバーム抽出物含有食品組成物 |
WO2012137629A1 (ja) * | 2011-04-01 | 2012-10-11 | シムライズ株式会社 | 柑橘香味剤の製造方法および柑橘香味剤 |
JPWO2012137629A1 (ja) * | 2011-04-01 | 2014-07-28 | シムライズ株式会社 | 柑橘香味剤の製造方法および柑橘香味剤 |
JP5918753B2 (ja) * | 2011-04-01 | 2016-05-18 | シムライズ株式会社 | 柑橘香味剤の製造方法および柑橘香味剤 |
JP2020094182A (ja) * | 2018-11-28 | 2020-06-18 | 三栄源エフ・エフ・アイ株式会社 | シトラールの熱劣化抑制用組成物及び熱劣化抑制方法 |
JP7379055B2 (ja) | 2018-11-28 | 2023-11-14 | 三栄源エフ・エフ・アイ株式会社 | シトラールの熱劣化抑制用組成物及び熱劣化抑制方法 |
Also Published As
Publication number | Publication date |
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EP0993302A1 (en) | 2000-04-19 |
DE69836328D1 (de) | 2006-12-14 |
CA2294458C (en) | 2008-01-08 |
WO1998058656A1 (en) | 1998-12-30 |
DE69836328T2 (de) | 2007-05-31 |
WO1998058656A9 (en) | 1999-04-29 |
US6306450B1 (en) | 2001-10-23 |
EP0993302A4 (en) | 2004-04-28 |
US20020098269A1 (en) | 2002-07-25 |
EP0993302B1 (en) | 2006-11-02 |
AU8075298A (en) | 1999-01-04 |
ES2276465T3 (es) | 2007-06-16 |
CA2294458A1 (en) | 1998-12-30 |
US6638555B2 (en) | 2003-10-28 |
ATE344045T1 (de) | 2006-11-15 |
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