JP2004166631A - Deterioration preventing agent of flavor component - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an agent for suppressing the deterioration of a flavor component in a food caused by external factors such as heat, oxygen and light to change the flavor to an undesirable state during the processing or storage of the food and keep the flavor component constituting an important factor to characterize the food. <P>SOLUTION: The deterioration preventing agent of a flavor component contains ferulic acid and an extracted tocopherol containing ≥45 wt.% d-δ-tocopherol based on the total tocopherol. The agent takes the form of an oil emulsion in water and/or a polyhydric alcohol and produced by using a polyglycerol fatty acid ester. <P>COPYRIGHT: (C)2004,JPO

Description

【００４８】
表１より明らかなように、本発明品は、比較品に比べ、乳化粒子径が１μｍ以下となり、５５℃、２週間の保存後も分離等が認められず安定であった。
また、比較品１〜４の劣化防止剤は保存中に不均一になり、フェルラ酸由来と思われる針状結晶が認められたが、本発明品１〜４の劣化防止剤は分離、結晶等が認められず安定であった。
【００４９】
比較例５
多価アルコールとして、グリセリン（日本油脂（株）製）９５ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノミリステート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇとフェルラ酸（フェルラ酸含量９８％以上 築野食品工業（株）製）３ｇを添加し、６５℃に加温溶解した。これをホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品９の劣化防止剤を得た。
【００５０】
比較例６
多価アルコールとして、グリセリン（日本油脂（株）製）９５ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノミリステート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇを添加し、６５℃に加温溶解した。抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）３ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品１０の劣化防止剤を得た。
【００５１】
比較例７
多価アルコールとして、グリセリン（日本油脂（株）製））９５ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノミリステート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇと緑茶抽出物（商品名：サンフェノンＢＧ、カテキン類含量７０％、太陽化学（株）製）３ｇを添加し、６５℃に加温溶解した。これをホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品１１の劣化防止剤を得た。
【００５２】
比較例８
多価アルコールとして、グリセリン（日本油脂（株）製）９５ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノミリステート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇと酵素処理ルチン（キリヤ化学（株）製、酵素処理ルチン５０％）２ｇを添加し、６５℃に加温溶解した。抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）１ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品１２の劣化防止剤を得た。
【００５３】
比較例９
多価アルコールとして、グリセリン（日本油脂（株）製）９５ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノミリステート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇとヤマモモ抽出物（三栄原エフエフアイ（株）製、ヤマモモ抽出物２０％）２ｇを添加し、６５℃に加温溶解した。抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）１ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品１３の劣化防止剤を得た。
【００５４】
実施例６
グラニュー糖１０％、クエン酸０．１５％およびクエン酸ナトリウム０．０２％、レモンエッセンス０．１％を水９０％に溶解してＢｘ．７．５、ｐＨ＝３のレモン飲料ベースを調製した。このレモン飲料ベースに実施例１〜３で得られた本発明品１〜３をそれぞれ０．１％添加し、９３℃達温にて加熱殺菌後、無色透明のペットボトルにホットパック充填し、冷却して本発明品９〜１１のレモン飲料を得た。また本発明品１〜３を０．１％添加の代わりに比較例５〜９にて得られた比較品９〜１３をそれぞれ０．１％添加した比較品１４〜１８のレモン飲料を得た。また、同様にして本発明品１を含まない比較品１９のレモン飲料を得た。
【００５５】
試験例２
実施例６で得られたそれぞれのレモン飲料を直射日光下に８時間（平均温度２３℃）放置した後、５℃の冷蔵庫（遮光）に保存しておいた試料を標準としてそれに対する香味劣化の程度を、よく訓練された１０名のパネラーにより官能評価を行った。その結果を表２に示す。
【００５６】
【表２】

【００５７】
なお、表２中の評価の点数は、下記の基準で採点した各パネラーの平均点である。
（評価基準）
冷蔵保存試料と同等（変化なし） ：５点
冷蔵保存試料と比べわずかに変化している：４点
冷蔵保存試料と比べ少し変化している ：３点
冷蔵保存試料と比べかなり変化している ：２点
冷蔵保存試料と比べ著しく変化している ：１点
【００５８】
また、レモン等の柑橘類特有の香味成分であるシトラール量を高速液体クロマトグラフィー（ＨＰＬＣ）にて測定し、その残存率によって風味劣化の度合いとした。シトラールの残存率は高いほど、風味劣化が少ない事を示している。その結果を表２に示す。
【００５９】
なお、シトラール量の測定条件は次の通りである。
（測定条件）
装置：ＣＬＡＳＳ−ＬＣ１０（島津製作所製）
カラム：ＣＡＰＣＥＬＬ ＰＡＫ Ｃ１８ ＵＧ１２０（ＳＨＩＳＥＩＤＯ）
【００６０】
溶離液：６０％メタノール／水
流速：１ｍｌ／分
検出波長：ＵＶ ２４０ｎｍ
【００６１】
また、シトラール残存率は（％）は以下の式にしたがって計算した。
冷蔵保存試料のシトラール量：Ａ
光照射試料のシトラール量：Ｂ
Ｂ／Ａ×１００＝シトラール残存率（％）
【００６２】
表２より明らかなように、本発明品は比較品と比べ、光による風味劣化を効果的に防止した。また、本発明品は比較品と比べ、レモンの香味成分であるシトラールの残存率が高く、レモンのフレッシュな風味を効果的に維持した。
【００６３】
実施例７
多価アルコールとして、還元澱粉水飴（東和化成工業（株）製）８０ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノステアレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）５ｇとフェルラ酸（フェルラ酸含量９８％以上 築野食品工業（株）製）５ｇを添加し、６５℃に加温溶解した。コーヒー油性香料（アイ・エフ・エフ日本（株）製）５ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）５ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、本発明品１２のコーヒー乳化香料を得た。
【００６４】
実施例８
多価アルコールとして、還元澱粉水飴（東和化成工業（株）製）８０ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノステアレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）５ｇとフェルラ酸（フェルラ酸含量９８％以上 築野食品工業（株）製）２ｇと緑茶抽出物（商品名：サンフェノンＢＧ、カテキン類含量７０％、太陽化学（株）製）３ｇを添加し、６５℃に加温溶解した。コーヒー油性香料（アイ・エフ・エフ日本（株）製）５ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）５ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、本発明品１３のコーヒー乳化香料を得た
【００６５】
比較例１０
多価アルコールとして、還元澱粉水飴（東和化成工業（株）製）９０ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノステアレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）５ｇを６５℃に加温溶解した。コーヒー油性香料（アイ・エフ・エフ日本（株）製）５ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品２０のコーヒー乳化香料を得た。
【００６６】
比較例１１
多価アルコールとして、還元澱粉水飴（東和化成工業（株）製）８０ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノステアレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）５ｇとフェルラ酸（フェルラ酸含量９８％以上 築野食品工業（株）製）１０ｇを添加し、６５℃に加温溶解した。コーヒー油性香料（アイ・エフ・エフ日本（株）製）５ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品２１のコーヒー乳化香料を得た。
【００６７】
比較例１２
多価アルコールとして、還元澱粉水飴（東和化成工業（株）製）８０ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノステアレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）５ｇを添加し、６５℃に加温溶解した。コーヒー油性香料（アイ・エフ・エフ日本（株）製）５ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）１０ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品２２のコーヒー乳化香料を得た。
【００６８】
比較例１３
多価アルコールとして、還元澱粉水飴（東和化成工業（株）製）８０ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノステアレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）５ｇと緑茶抽出物（商品名：サンフェノンＢＧ、カテキン類含量７０％、太陽化学（株）製）１０ｇを添加し、６５℃に加温溶解した。コーヒー油性香料（アイ・エフ・エフ日本（株）製）５ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品２３のコーヒー乳化香料を得た。
【００６９】
比較例１４
多価アルコールとして、還元澱粉水飴（東和化成工業（株）製）８０ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノステアレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）５ｇと生コーヒー豆抽出物（長谷川香料（株）製、クロロゲン酸含有３０％）１０ｇを添加し、６５℃に加温溶解した。コーヒー油性香料（アイ・エフ・エフ日本（株）製）５ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品２４のコーヒー乳化香料を得た。
【００７０】
比較例１５
多価アルコールとして、還元澱粉水飴（東和化成工業（株）製）８０ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノステアレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）５ｇとブドウ種子エキス（キッコーマン（株）製、プロアントシアニジン３８％以上）１０ｇを添加し、６５℃に加温溶解した。コーヒー油性香料（アイ・エフ・エフ日本（株）製）５ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品２５のコーヒー乳化香料を得た。
【００７１】
試験例３
実施例７、８で得られた本発明品１２、１３および、比較例１０〜１５で得られた比較品２０〜２５のコーヒー乳化香料を３７℃で２ケ月間保存した後、５℃の冷蔵庫に保存しておいた試料を標準としてそれに対する香味劣化の程度を、よく訓練された１０名のパネラーにより官能評価を行った。評価は試験例２と同様の基準で採点した。その結果を表３に示す。
【００７２】
【表３】

【００７３】
表１から明らかなように、本発明品は比較品に比べ、保存中における香味劣化を効果的に防止し、異味異臭の発生を著しく抑制した。
【００７４】
実施例９
コーヒー豆（Ｌ値：１８）２５０ｇに約１０重量倍の沸騰水を加えてＢｘ．２．５のコーヒー抽出液２５００ｇを得た。この抽出液を使用し、以下の＜処方１＞に示す割合にしたがってコーヒー飲料を調製した。このコーヒー飲料に実施例７、８にて得られた本発明品１２、１３のコーヒー乳化香料を０．１％添加した後、ホモジナイザー（１５０ｋｇ／ｃｍ^２）にて均質化し、ＵＨＴ殺菌（１４２℃、３０秒）後、３５０ｍｌ透明ペットボトルに充填し、本発明品１４、１５のペットボトル入りコーヒー飲料を得た。また本発明品７、８を０．１％添加の代わりに比較例１０〜１５にて得られた比較品２０〜２５をそれぞれ０．１％添加した比較品２６〜３１のペットボトル入りコーヒー飲料を得た。
【００７５】
＜処方１＞

【００７６】
試験例４
実施例９で得られたそれぞれのペットボトル入りコーヒー飲料を、５５℃にて２週間、１ヶ月保存した後、５℃の冷蔵庫（遮光）に保存しておいた試料を標準としてそれに対する香味劣化の程度を、よく訓練された１０名のパネラーにより官能評価を行った。評価は試験例２と同様の基準で採点した。その結果を表４に示す。
【００７７】
また、それぞれのペットボトル入りコーヒー飲料を、蛍光灯２００００ルクス照射下にて１ヶ月間保存し、５℃の冷蔵庫（遮光）に保存しておいた試料を標準としてそれに対する香味劣化の程度を、よく訓練された１０名のパネラーにより官能評価を行った。評価は試験例２と同様の基準で採点した。その結果を表４に示す。
【００７８】
【表４】

【００７９】
表４より明らかなように、本発明品の劣化防止剤を添加したコーヒー香料を使用することにより、熱、及び光による劣化を効果的に防止しており、発生する異味異臭を著しく抑制していることが明らかとなった。また、本発明品１５は５５℃、２ヶ月においても風味の変化が少なく、長期保存においても劣化防止効果を十分に発揮した。
【００８０】
実施例１０
多価アルコールとして、ソルビトール（東和化成工業（株）製）９１ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノオレート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇとフェルラ酸（フェルラ酸含量９８％以上 築野食品工業（株）製）３ｇを添加し、６５℃に加温溶解した。ミルク油性香料（アイ・エフ・エフ日本（株）製）１ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）３ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、本発明品１６のミルク乳化香料を得た。
【００８１】
実施例１１
多価アルコールとして、ソルビトール（東和化成工業（株）製）９１ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノオレート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇとフェルラ酸（フェルラ酸含量９８％以上 築野食品工業（株）製）２ｇと緑茶抽出物（商品名：サンフェノンＢＧ、カテキン類含量７０％、太陽化学（株）製）１ｇを添加し、６５℃に加温溶解した。ミルク油性香料（アイ・エフ・エフ日本（株）製）１ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）３ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、本発明品１７のミルク乳化香料を得た。
【００８２】
比較例１６
多価アルコールとして、ソルビトール（東和化成工業（株）製）９７ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノオレート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇを添加し、６５℃に加温溶解した。ミルク油性香料（アイ・エフ・エフ日本（株）製）１ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品３２のミルク乳化香料を得た。
【００８３】
比較例１７
多価アルコールとして、ソルビトール（東和化成工業（株）製）９１ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノオレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇとフェルラ酸（フェルラ酸含量９８％以上 築野食品工業（株）製）６ｇを添加し、６５℃に加温溶解した。ミルク油性香料（アイ・エフ・エフ日本（株）製）１ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品３３のミルク乳化香料を得た。
【００８４】
比較例１８
多価アルコールとして、ソルビトール（東和化成工業（株）製）９１ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノオレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇを添加し、６５℃に加温溶解した。ミルク油性香料（アイ・エフ・エフ日本（株）製）１ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）６ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品３４のミルク乳化香料を得た。
【００８５】
比較例１９
多価アルコールとして、ソルビトール（東和化成工業（株）製）９１ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノオレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇと緑茶抽出物（商品名：サンフェノンＢＧ、カテキン類含量７０％、太陽化学（株）製）６ｇを添加し、６５℃に加温溶解した。ミルク油性香料（アイ・エフ・エフ日本（株）製）１ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品３５のミルク乳化香料を得た。
【００８６】
比較例２０
多価アルコールとして、ソルビトール（東和化成工業（株）製）９１ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノオレート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇとローズマリー抽出物（三菱化学（株）製、ローズマリー抽出物含有４５％）３ｇを添加し、６５℃に加温溶解した。ミルク油性香料（アイ・エフ・エフ日本（株）製）１ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）３ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品３６のミルク乳化香料を得た。
【００８７】
比較例２１
多価アルコールとして、ソルビトール（東和化成工業（株）製）９１ｇにポリグリセリン脂肪酸エステルであるペンタグリセリンモノミリステート（太陽化学（株）製、ＨＬＢ値１４、ポリグリセリン組成中ペンタグリセリン含有４５％）２ｇとアスコルビン酸（田辺製薬（株）製）３ｇを添加し、６５℃に加温溶解した。ミルク油性香料（アイ・エフ・エフ日本（株）製）１ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）３ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品３７のミルク乳化香料を得た。
【００８８】
実施例１２
牛乳９５ｇ、脱脂粉乳５ｇを混合し、殺菌（９０℃、１５分）を行い、冷却（３０〜４５℃）した後、スターターを接種した。これをｐＨ４．３まで発酵させた後、冷却し、これをヨーグルトベースとした。一方、砂糖１６ｇ、ペクチン１．２ｇ、水８２．８ｇを混合後、殺菌（９５℃、５分）を行い、これをシロップ液とした。上記ヨーグルトベースとシロップ液を１：１にて混合したところに、実施例１０、１１にて得られた本発明品１６、１７のミルク乳化香料を０．１％添加し、無菌状態にてホモミキサー及びホモジナイザー（１５０ｋｇ／ｃｍ^２）にて均質化した。これを半透明プラスチック容器（１２０ｍｌ）に充填し、本発明品１８、１９のヨーグルト飲料とした。また、同様に本発明品１６、１７を０．１％添加の代わりに比較例１６〜２１にて得られた比較品３２〜３７をそれぞれ０．１％添加した比較品３８〜４３のヨーグルト飲料を得た。
【００８９】
試験例５
実施例１２で得られたそれぞれのヨーグルト飲料を、蛍光灯２０００ルクス照射下にて２週間保存（５℃）した後、５℃の冷蔵庫（遮光）に保存しておいた試料を標準としてそれに対する香味劣化の程度を、よく訓練された１０名のパネラーにより官能評価を行った。評価は試験例２と同様の基準で採点した。その結果を表５に示す。
【００９０】
【表５】

【００９１】
表５より明らかなように、比較品に比べ、本発明品の劣化防止剤を添加したミルク香料を使用することにより光による劣化を効果的に防止しており、発生する異味異臭を著しく抑制した。
【００９２】
実施例１３
以下の＜処方２＞に示す配合にて原料を混合し、加熱溶解（９０℃）後、ホモジナイザー（１５０ｋｇ／ｃｍ^２）にて均質化した。ここに実施例１０、１１で得られた本発明品１６、１７のミルク香料を０．１％添加した後、１００ｍｌ容のプラスチック容器に注入し、本発明品２０、２１の抹茶プリンを得た。また、本発明品１６、１７を０．１％添加の代わりに比較例１６〜２１にて得られた比較品３６〜３７をそれぞれ０．１％添加した比較品４４〜４９の抹茶プリンを得た。
【００９３】
＜処方２＞

【００９４】
試験例６
実施例１３にて得られたそれぞれの抹茶プリンを蛍光灯２０００ルクス照射下にて１０日間保存（１０℃）した後、５℃の冷蔵庫（遮光）に保存しておいた試料を標準としてそれに対する香味劣化の程度を、よく訓練された１０名のパネラーにより官能評価を行った。評価は試験例２と同様の基準で採点した。その結果を表６に示す。
【００９５】
【表６】

【００９６】
表６より明らかなように、比較品に比べ、本発明品の劣化防止剤を添加したミルク香料を使用することにより光による劣化を効果的に防止しており、発生する異味異臭を著しく抑制した。
【００９７】
実施例１４
多価アルコールとして、グリセリン（日本油脂（株）製）８８ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノパルミテート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）３ｇとフェルラ酸（フェルラ酸含量９８％以上 築野食品工業（株）製）３ｇを添加し、６５℃に加温溶解した。ユズ精油（曽田香料（株）製）３ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）３ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、本発明品２２のユズ乳化香料を得た。
【００９８】
実施例１５
多価アルコールとして、グリセリン（日本油脂（株）製）８８ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノパルミテート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）３ｇとフェルラ酸（フェルラ酸含量９８％以上 築野食品工業（株）製）２ｇと緑茶抽出物（商品名：サンフェノンＢＧ、カテキン類含量７０％、太陽化学（株）製）２ｇを添加し、６５℃に加温溶解した。ユズ精油（曽田香料（株）製）３ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）２ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、本発明品２３のユズ乳化香料を得た。
【００９９】
比較例２２
多価アルコールとして、グリセリン（日本油脂（株）製）９４ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノパルミテート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）３ｇを添加し、６５℃に加温溶解した。ユズ精油（曽田香料（株）製）３ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品５０のユズ乳化香料を得た。
【０１００】
比較例２３
多価アルコールとして、グリセリン（日本油脂（株）製）８８ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノパルミテート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）３ｇとフェルラ酸（フェルラ酸含量９８％以上 築野食品工業（株）製）６ｇを添加し、６５℃に加温溶解した。ユズ精油（曽田香料（株）製）３ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品５１のユズ乳化香料を得た。
【０１０１】
比較例２４
多価アルコールとして、グリセリン（日本油脂（株）製）８８ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノパルミテート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）３ｇを６５℃に加温溶解した。ユズ精油（曽田香料（株）製）３ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）６ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品５２のユズ乳化香料を得た。
【０１０２】
比較例２５
多価アルコールとして、グリセリン（日本油脂（株）製）８８ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノパルミテート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）３ｇと緑茶抽出物（商品名：サンフェノンＢＧ、カテキン類含量７０％、太陽化学（株）製）６ｇを添加し、６５℃に加温溶解した。ユズ精油（曽田香料（株）製）３ｇを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品５３のユズ乳化香料を得た。
【０１０３】
比較例２６
多価アルコールとして、グリセリン（日本油脂（株）製）８８ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノステアレート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）３ｇと没食子酸４ｇを添加し、６５℃に加温溶解した。ユズ精油（曽田香料（株）製）３ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）２ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品５４のユズ乳化香料を得た。
【０１０４】
比較例２７
多価アルコールとして、グリセリン（日本油脂（株）製）８８ｇに、ポリグリセリン脂肪酸エステルであるペンタグリセリンモノステアレート（太陽化学（株）製、ＨＬＢ値１３、ポリグリセリン組成中ペンタグリセリン含有４５％）３ｇとアスコルビン酸Ｎａ４ｇを添加し、６５℃に加温溶解した。ユズ精油（曽田香料（株）製）３ｇと抽出トコフェロール（タマ生化学（株）製、δ−トコフェロール含量８６％）２ｇを混合し、これを油相とし、これを多価アルコール中に添加し、ホモミキサー（特殊機化工業（株）製）にて回転数７０００ｒｐｍで乳化させて、比較品５５のユズ乳化香料を得た。
【０１０５】
実施例１６
市販のだしつゆ（塩濃度＝１０％）８０ｍｌと穀物酢（純米酢）１２０ｍｌを混合し、ノンオイルタイプの和風ドレッシングのベースとした。ここに実施例１４、１５にて得られた本発明品２２、２３を０．１％添加した後、１００ｍｌ容のプラスチックボトルに注入し、本発明品２４、２５の和風ドレッシングを得た。また本発明品２２、２３を０．１％添加の代わりに比較例２２〜２７にて得られた比較品５０〜５５をそれぞれ０．１％添加した比較品５６〜６１の和風ユズドレッシングを得た。
【０１０６】
試験例７
実施例１６で得られたそれぞれの和風ユズドレッシングを蛍光灯１５００ルクス照射下にて２ヶ月間保存（１０℃）した後、５℃の冷蔵庫（遮光）に保存しておいた試料を標準としてそれに対する香味劣化の程度を、よく訓練された１０名のパネラーにより官能評価を行った。評価は試験例２と同様の基準で採点した。その結果を表７に示す。
【０１０７】
また、実施例１６で得られたそれぞれの和風ユズドレッシングを３７℃、２ヶ月間保存した後、よく訓練されたパネラー１０名によって官能評価を行った。評価方法は試験例２と同様に行なった。その結果を表７に示す。
【０１０８】
【表７】

【０１０９】
表７より明らかなように、比較品に比べ、本発明品の劣化防止剤を添加したユズ香料を使用することにより光、及び熱による劣化を効果的に防止しており、発生する異味異臭を著しく抑制していることが明らかとなった。また、本発明品２４、２５は１５００ルクス照射、３７℃２ヶ月のいずれにおいても風味の変化が少なく、長期保存においても劣化防止効果を十分に発揮した。
【０１１０】
本発明の実施態様ならびに目的生成物を挙げれば以下のとおりである。
（１）総トコフェロール中、４５％以上がｄ−δ−トコフェロールである抽出トコフェロールとフェルラ酸を含有し、ポリグリセリン脂肪酸エステルを用い、水および／または多価アルコール中油型の乳化物とすることを特徴とする劣化防止剤。
（２）前記（１）記載の乳化物に茶抽出物を併用することを特徴とする劣化防止剤。
（３）ポリグリセリン脂肪酸エステルのポリグリセリン組成中、グリセリンの縮合度がトリ，テトラ，ペンタ，ヘキサ，ヘプタ，オクタ，ノナ，デカから選ばれる１種のポリグリセリンの含量が３５％以上である前記（１）または（２）記載の劣化防止剤。
（４）ポリグリセリン脂肪酸エステルのポリグリセリン組成中、グリセリンの縮合度がトリ，テトラ，ペンタ，ヘキサ，ヘプタ，オクタ，ノナ，デカから選ばれる１種のポリグリセリンの含量が４５％以上である前記（１）〜（３）いずれか記載の劣化防止剤。
（５）茶抽出物が（＋）−カテキン、（−）−エピカテキン、（＋）−ガロカテキン、（−）−エピガロカテキン、（−）−カテキンガレート、（−）−エピカテキンガレート、（−）−エピガロカテキンガレートおよび（−）−ガロカテキンガレートからなる群より選ばれる１種または２種以上である前記（２）〜（４）いずれか記載の劣化防止剤。
（６）茶抽出物が緑茶抽出物である前記（２）〜（５）いずれか記載の劣化防止剤。
（７）抽出トコフェロール中のｄ−δ―トコフェロール含量が８０％以上である（１）〜（６）いずれか記載の劣化防止剤。
（８）フェルラ酸の純度が８０％以上である前記（１）〜（７）いずれか記載の劣化防止剤。
（９）フェルラ酸の純度が９５％以上である前記（１）〜（７）いずれか記載の劣化防止剤。
（１０）多価アルコールがグリセリンである（１）〜（９）いずれか記載の劣化防止剤。
（１１）多価アルコールがプロピレングリコールである（１）〜（９）いずれか記載の劣化防止剤。
（１２）多価アルコールが糖である（１）〜（９）いずれか記載の劣化防止剤。
（１３）多価アルコールが糖の水溶液である（１）〜（９）いずれか記載の劣化防止剤。
（１４）多価アルコールが糖アルコールである（１）〜（９）いずれか記載の劣化防止剤。
（１５）多価アルコールが糖アルコールの水溶液である（１）〜（９）いずれか記載の劣化防止剤。
（１６）多価アルコールがソルビトールである（１）〜（９）いずれか記載の劣化防止剤。
（１７）水および／または多価アルコール中油型の乳化物を水に分散させた時の粒子径が１．０μｍ以下である前記（１）〜（１６）いずれか記載の劣化防止剤。
（１８）水および／または多価アルコール中油型の乳化物を水に分散させた時の粒子径が０．６μｍ以下である前記（１）〜（１６）いずれか記載の劣化防止剤。
（１９）水および／または多価アルコール中油型の乳化物を水に分散させた時の粒子径が０．４μｍ以下である前記（１）〜（１６）いずれか記載の劣化防止剤。
（２０）水および／または多価アルコール中油型の乳化物を水に分散させた時の粒子径が０．２μｍ以下である前記（１）〜（１６）のいずれか記載の劣化防止剤。
（２１）水および／または多価アルコール中油型の乳化物を水に分散させた時の粒子径が０．１μｍ以下である前記（１）〜（１６）のいずれか記載の劣化防止剤。
（２２）前記（１）〜（２１）いずれか記載の劣化防止剤を含有する香料製剤。
（２３）前記（１）〜（２１）いずれか記載の劣化防止剤を含有する食品香料製剤。
（２４）前記（１）〜（２１）いずれか記載の劣化防止剤を含有する飲食品。
（２５）前記（１）〜（２１）いずれか記載の劣化防止剤を含有する香料製剤を含有する飲食品。
【０１１１】
【発明の効果】
本発明により、食品香料または飲食品に総トコフェロール中にｄ−δ−トコフェロールを４５％以上含有する抽出トコフェロールとフェルラ酸、さらにポリグリセリン脂肪酸エステルを用い微細かつ安定な、水および／または多価アルコール中油型の乳化物とすることによって、食品香料及び飲食品中の香味成分の劣化を防止することができ、また香味の劣化によって生じる異味異臭の発現を抑制し、香味の良好な飲食品を提供することができる。また、該乳化物にさらに茶抽出物を併用することによって目的とする効果が顕著に向上し、長期間の保存に対しても効果を持続することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a flavor component deterioration inhibitor (hereinafter abbreviated as “deterioration inhibitor”), and a food flavor or food or beverage containing the same. Specifically, the composition contains extracted tocopherol in which at least 45% by weight (hereinafter referred to as “%”) of the total tocopherol is d-δ-tocopherol and ferulic acid, and uses a polyglycerin fatty acid ester to form a water- and / or polyhydric alcohol-in-oil type. The present invention relates to a deterioration inhibitor characterized by being made into a fine emulsion, further relates to a deterioration inhibitor characterized by using the emulsion and a tea extract together, and further a food flavor provided with the deterioration inhibitor Or foods and drinks with good flavor.
[0002]
[Prior art]
In foods and beverages, flavor is a very important component and characterizes foods, but is a component that tends to deteriorate with time due to various factors during processing, distribution and storage. There are various factors that cause deterioration of flavor components.At each stage of processing such as sterilization and distribution, storage and sales of food and drink, it is significantly deteriorated under the influence of heat, oxygen, light, etc. Cause a decline. Furthermore, the opportunity to expose food and drink to light has increased sharply in recent years due to the spread of beverages in transparent or translucent plastic containers, food in transparent bags, and sales in convenience store showcases. The situation is likely to happen. In particular, it is known that citrus drinks, foods and drinks containing milk components, and the like, are significantly deteriorated in flavor under light irradiation. In addition, due to high-temperature sales in containers having high oxygen permeability, such as hot sales of foods and drinks in plastic containers, heat and oxygen are easily affected.
[0003]
Food and beverage flavors such as citrus flavors, coffee flavors, and milk flavors are also known to be affected by heat, oxygen, light, etc., causing deterioration of flavor components over time and generation of off-flavors and odors. Have been. Natural fragrances and those similar to natural fragrances are particularly prone to this.
In order to solve this, various studies have been made such as sterilization in a short time, distribution at a low temperature, development of a functional container having a UV absorbing ability, and addition of an antioxidant. Among them, synthetic antioxidants such as dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), and propyl gallate have long been used as an antioxidant. However, in recent years, it has been pointed out that these antioxidants have an adverse effect on human health, and the use of these antioxidants has been shunned. Therefore, natural products derived antioxidants and flavor deterioration preventive agents have been demanded in place of these synthetic antioxidants, and various proposals have been made. For example, a method for preventing flavor deterioration of foods and drinks using chlorogenic acid, caffeic acid, and the like extracted from green coffee beans (for example, see Patent Documents 1 and 2), and a combination use of ferulic acid and proanthocyanidins (for example, Patent Documents) 2), and a method for preventing deterioration of a water-soluble fragrance composition using enzyme-treated rutin (for example, see Patent Document 3). However, many of these deterioration inhibitors need to be used in large amounts in order to obtain the effect, and there is a drawback that the flavor of the deterioration inhibitor itself adversely affects the flavor of food and drink. In particular, ferulic acid has an unpleasant flavor such as fermented odor, rice bran odor and astringency derived from its source, and its use in food applications is greatly restricted. The crystallinity of ferulic acid also hinders its use. Ferulic acid added to beverages and foods forms crystals during storage and loses the commercial value of the added product, so although it has an effect as an antioxidant, it has not been put to practical use at present. is there.
[0004]
Further, dl-α-tocopherol and extracted tocopherol are commonly used for preventing oxidation of oily foods. Although there are many reports on the prevention of oxidation of tocopherol to oil using POV and COV indices, there are few reports on the prevention of deterioration of flavor components when used in combination with a water-soluble antioxidant. The fact is that the effect of preventing the deterioration of the components is weak. In addition, oil-based antioxidants such as tocopherols generally need to be water- or polyhydric alcohol-in-oil emulsions when used in water-based foods, but emulsification is unstable in water or polyhydric alcohols, Under the influence of components, flavonoids, catechins, etc., there is also a problem that tocopherol is separated and the appearance of food is impaired. As described above, various methods have been adopted as a flavor deterioration preventing agent, but there are still few compounds having a sufficient effect and practicality, and further development is required.
[0005]
[Patent Document 1]
JP-A-4-27374 (pages 3-5)
[Patent Document 2]
JP-A-6-38723 (pages 2-7)
[Patent Document 3]
JP-A-4-36395 (pages 2-5)
[0006]
[Problems to be solved by the invention]
The present invention has been made in view of the prior art, and minimizes deterioration of flavor during storage of foods and beverages, and flavors for foods and beverages, and further impairs the appearance and flavor of foods and beverages. Instead, it is intended to develop a deterioration inhibitor excellent in dispersibility in food and emulsion stability.
[0007]
[Means for Solving the Problems]
The present inventors have conducted intensive studies in order to solve the above-mentioned problems. As a result, the total tocopherol contains extracted tocopherol containing 45% or more of d-δ-tocopherol and ferulic acid, and further uses a polyglycerin fatty acid ester to form fine and The deterioration inhibitor obtained by forming a stable water and / or oil-in-polyhydric alcohol-in-oil type emulsion is excellent in flavor and heat, oxygen, light, etc. during processing or storage of foods and beverages and food flavors It has been found that changes in flavor components and the generation of off-flavor and off-odor due to the influence of odor can be remarkably suppressed. Further, they have found that the above-mentioned effect of preventing deterioration can be further enhanced by using a tea extract in combination with the emulsion.
[0008]
The present invention has been completed based on these findings, contains extracted tocopherol containing 45% or more of d-δ-tocopherol in total tocopherol and ferulic acid, and is fine and stable using polyglycerin fatty acid ester. Another object of the present invention is to provide a deterioration inhibitor in food and drink, which is an emulsion of water and / or oil in polyhydric alcohol type.
[0009]
In addition, the present invention further comprises a remarkably deteriorated flavor component, unpleasant taste, and off-flavor by using a tea extract in combination with a fine and stable emulsion using polyglycerin fatty acid ester containing extracted tocopherol and ferulic acid. The present invention provides an anti-deterioration agent that suppresses the expression of, and can maintain its effect even for long-term storage.
[0010]
Furthermore, the present invention relates to a food flavor or food or beverage containing the above-mentioned deterioration inhibitor. Hereinafter, the present invention will be described in detail.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
The deterioration inhibitor of the present invention refers to a preparation that can significantly suppress the change in flavor components due to the influence of heat, oxygen, light, and the like during the processing or storage of foods and beverages, foods and flavors, and the generation of off-flavor and off-odor. Not an antioxidant.
[0012]
In general, extracted tocopherol refers to one extracted and purified from fats and oils derived from plant raw materials. The type of plant material to be extracted is not particularly limited, but typical examples include soybean oil, wheat germ oil, palm oil and the like. Above all, extracted tocopherol derived from soybean oil contains more d-δ-tocopherol than other plants, and is also suitable from an industrial supply viewpoint.
[0013]
In addition, extracted tocopherol contains d-α, β, γ, and δ, and the component ratio is also affected by the type, variety, and locality of the plant. In addition, products in which the component ratio of a specific homolog composition is increased by a process such as molecular distillation are commercially available.
The extracted tocopherol in the present invention is not particularly limited, and includes those obtained by derivatizing a general extracted tocopherol in addition to these general ones.
[0014]
Further, the method for purifying the extracted tocopherol in the present invention is not particularly limited, but it is essential that the total tocopherol contains at least 45% of d-δ-tocopherol, and preferably contains at least 70% of d-δ-tocopherol. And more preferably those containing 85% or more of d-δ-tocopherol. Among the homologs of the extracted tocopherols, d-δ-tocopherol is particularly effective in suppressing flavor deterioration, and the higher the ratio of d-δ-tocopherol in the total tocopherol, the more effective. When d-δ-tocopherol is less than 45% of the total tocopherols, not only is the effect of suppressing the deterioration of flavor low, but also an unpleasant odor or an odor which is considered to be caused by deterioration of d-α-tocopherol or the like is caused. .
The d-δ-tocopherol in the present invention includes not only d-δ-tocopherol but also its derivatives. For example, d-δ-tocopherol acetate, which is obtained by esterifying d-δ-tocopherol with acetic acid, is more preferable because the stability is improved and a sustained flavor deterioration suppressing effect can be expected.
[0015]
The content of each homologue of the extracted tocopherol can be measured by the measuring method (high-performance liquid chromatography) described in the Japanese Standards for Food Additives.
[0016]
The content of extracted tocopherol in the deterioration inhibitor of the present invention is not particularly limited, but is preferably 0.001% to 50%. More preferably, 0.01% to 10% is desirable. If it is less than 0.001%, the expected effect is hardly obtained, and if it is added in a concentration of more than 50%, it becomes difficult to form a stable emulsified system when the emulsion is of the water or oil-in-polyhydric alcohol type.
[0017]
Ferulic acid used in the present invention is not particularly limited and is widely distributed in various organs of most plants, and as a raw material, butterflies, corn, coffee beans, barley, wheat, rice, Rubber resins and the like can be mentioned. Ferulic acid is obtained by culturing bacteria (Pseudomonas) in a culture solution containing clove oil obtained by steam distillation from the buds and leaves of the family Myrtaceae or eugenol obtained from clove oil, and separating the culture solution. After purifying the obtained product or rice bran oil at room temperature under mild alkalinity with aqueous ethanol and hexane, the γ-oryzanol obtained in the aqueous ethanol fraction is hydrolyzed with sulfuric acid while heating under pressure. And those obtained by purification. Ferulic acid may be purified or unpurified, but since the antioxidant ability depends on its purity, it is desirable to use a purified product having a ferulic acid content of 80% or more, preferably 95% or more.
[0018]
The addition amount of ferulic acid in the deterioration inhibitor of the present invention is not particularly limited, but is preferably 0.005% to 10%. More preferably, 0.01% to 5% is desirable. If the amount is less than 0.005%, the expected effect is hardly obtained, and if the concentration exceeds 10%, ferulic acid is crystallized to affect the stability of the deterioration inhibitor.
[0019]
Raw materials of the tea extract used in the present invention are not particularly limited, and botanically, unfermented tea green tea produced from leaves of Camellia Sinensis, a plant of the Camellia family, and oolong tea, a semi-fermented tea. And black tea, which is a fermented tea. Among them, green tea which is preferably unfermented tea is preferably used. The extract may be a tea leaf or a crushed tea leaf, a fraction extracted with water or hot water or an alcohol such as glycerin or ethanol, or a fraction obtained from an ethyl acetate-soluble fraction or an acetone-soluble fraction. And more preferably (+)-catechin, (−)-epicatechin, (+)-gallocatechin, (−)-epigallocatechin, (−) catechin gallate, (−)-epicatechin gallate, (−) One or more catechins selected from the group consisting of -gallocatechin gallate and (-)-epigallocatechin gallate. The content of the catechins is not particularly limited, but is preferably contained in the tea extract to be used in an amount of 60% or more, more preferably 70% or more.
[0020]
The total content of these catechins can be measured by a colorimetric method using iron tartrate, but in order to measure the composition of each catechin in detail, it is preferable to measure by high performance liquid chromatography. .
[0021]
The content of the tea extract in the deterioration inhibitor of the present invention is not particularly limited, but is preferably 0.005% to 20%. More preferably, 0.1% to 10% is desirable. If the content is less than 0.005%, the expected effect is hardly obtained, and if the concentration exceeds 20%, the flavor of the deterioration inhibitor affects the flavor of the food.
[0022]
The polyglycerin fatty acid ester used in the present invention is not particularly limited, but the composition distribution of polyglycerin as a raw material thereof has a great influence on the emulsified particle diameter described later. Preferably, in the composition of polyglycerin, the content of one type of polyglycerin selected from tri, tetra, penta, hexa, hepta, octa, nona, and deca is preferably 35% or more, and more preferably. Is preferably 45% or more. This composition distribution can be analyzed by gas chromatography or liquid chromatography. Particularly, polyglycerin can be easily analyzed by converting it into a trimethylsilylated derivative and then subjecting it to gas chromatography.
[0023]
Emulsions containing extracted tocopherols in the oil phase and further containing flavonoids or catechins in the aqueous phase generally have poor emulsification stability and cause problems such as separation of the oil phase. Polyglycerin fatty acid esters are effective for effective emulsification. Polyglycerol fatty acid esters having a polyglycerin composition in which the content of one kind of glycerin having a degree of condensation of tri or higher is 35% or higher are particularly excellent in emulsification stability and can be solubilized, so that the range of application is expanded. can do. More preferably, in the polyglycerin composition, a polyglycerin fatty acid ester in which the content of one kind of glycerin having a degree of condensation of penta or more is 35% or more is preferable.
[0024]
The constituent fatty acids of the polyglycerol fatty acid ester used in the present invention are straight-chain saturated or unsaturated fatty acids having 8 to 22 carbon atoms, and may be used alone or in combination. The degree of esterification is not particularly limited, but those having a high monoester content and a low degree of esterification are preferred. The emulsifier used for emulsifying the deterioration inhibitor is not limited to polyglycerin fatty acid ester, and one or more other emulsifiers may be used in combination. Examples of such emulsifiers include monoglycerin fatty acid ester, organic acid monoglyceride, monoglyceride derivative, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, enzyme-decomposed lecithin, quilla extract, polyoxyethylene derivative and the like.
[0025]
The polyhydric alcohol used in the present invention is a general term for compounds having two or more hydroxyl machines in one molecule, and the kind thereof is not particularly limited. For example, glycerin, propylene glycol, sorbitol, maltitol, xylitol, erythritol, lactitol, sorbitan, xylose, arabinose, mannose, lactose, sugar, coupling sugar, glucose, enzyme syrup, acidified syrup, maltose syrup, maltose, isomerization Sugar, fructose, reduced maltose, reduced starch syrup, honey and the like. These can be used alone or in combination of two or more, and may be used as an aqueous solution. For the purpose of lowering the viscosity of the deterioration inhibitor and making it more usable, water, ethanol, and the like may be mixed within a range that does not affect the emulsification.
[0026]
The water- and / or polyhydric alcohol-in-oil type deterioration inhibitor of the present invention is obtained by dissolving an emulsifier containing polyglycerin fatty acid ester in water and / or polyhydric alcohol, and then adding an oil phase containing extracted tocopherol. And emulsified using an emulsifying device. The emulsifier is not particularly limited, but specific examples include a homomixer, a colloid mill, a high-pressure homogenizer, and an ultra-high-pressure homogenizer. The method of adding ferulic acid is not particularly limited, and may be before or after emulsification. However, it is preferable that the ferulic acid be added before emulsification and dissolved well in water and / or a polyhydric alcohol. The method of adding the tea extract is not particularly limited, and may be before or after emulsification. However, it is preferably added simultaneously with ferulic acid from the viewpoint of simplicity at the time of production, and added in water and / or polyhydric alcohol. It is desirable to dissolve it well. For the purpose of preventing the deterioration of the material and improving the stability of the preparation, it is desirable that the preparation is performed under a stream of an inert gas such as nitrogen or helium throughout all the steps.
[0027]
The water- and / or oil-in-polyhydric alcohol-based deterioration inhibitor of the present invention is obtained by using polyglycerin fatty acid ester to form fine emulsified particles having an average particle diameter of 1.0 μm or less, thereby obtaining an oil-based antioxidant tocopherol. Since there is no separation, crystallization of ferulic acid, which is hardly soluble in water, is suppressed and dispersibility is improved, deterioration of flavor can be effectively prevented without impairing the appearance of food and drink. If the particle size exceeds 1.0 μm, separation or floating of the extracted tocopherol, which is an oil-soluble antioxidant, is observed, which may not only exert a sufficient effect of preventing deterioration but also impair the appearance of the food or drink. Preferably, it is 0.6 μm or less, more preferably 0.4 μm or less, further preferably 0.2 μm or less. Fine emulsification of 0.4 μm or less makes the emulsion more excellent in emulsification stability, and 0.2 μm or less enables solubilization, so that it can be used for transparent beverages and the like. In addition, the smaller the average particle diameter, the larger the surface area of the anti-deterioration agent and the flavor component in the food or beverage, the greater the effect of preventing deterioration, and the effect can be sufficiently exerted by adding a small amount. it can.
[0028]
The average particle size when the deterioration inhibitor of the present invention is dispersed in water can be easily measured using a particle size distribution analyzer such as a product of Beckman Coulter (L-230).
[0029]
In the deterioration inhibitor of the present invention, the extracted tocopherol and ferulic acid are contained, and furthermore, a fine and stable emulsion using polyglycerin fatty acid ester is used to prevent the deterioration of the flavor component. By using the acid as the deterioration inhibitor of the present invention, fermented odor derived from the source of ferulic acid, undesired flavors such as rice bran odor and astringency are suppressed and become mild, so it was difficult to use ferulic acid alone. The range of use for food and drink can be expanded.
[0030]
In addition, the above-mentioned effect on ferulic acid can be enhanced by using an extract containing tocopherol and ferulic acid, and further using a tea extract in combination with an emulsion using polyglycerin fatty acid ester, and furthermore, heat, oxygen, and light. Thus, the effect of preventing the deterioration of flavor components due to the above and the effect of suppressing the malodorous and unpleasant odor components which are developed by long-term storage can be significantly improved.
[0031]
The degradation inhibitor of the present invention contains an extracted tocopherol in which 45% or more of the total tocopherol is d-δ-tocopherol and ferulic acid, and uses a polyglycerol fatty acid ester to form an oil-in-water and / or polyhydric alcohol-based emulsion. A desired effect can be obtained by using the above-mentioned tea extract or further using a tea extract, but if necessary, a known antioxidant may be used together. Examples include oil-soluble antioxidants (licorice oil extract, sesame oil unsaponifiable matter, γ-oryzanol, rapeseed oil extract), water-soluble antioxidants (L-ascorbic acid, L-ascorbic acid ester, sodium L-ascorbate) , Erythorbic acid, sodium erysorbate, gallic acid, chlorogenic acid, enzyme-treated rutin, grape seed extract, rosemary extract, sunflower extract, quercetin, bayberry extract, edible canna extract, blueberry leaf extract, etc.), In addition, antioxidants that are hardly soluble in water and oil (such as a Pterodactyl extract, mallow flower extract, and Pimenta extract), and a sequestering agent (gluconic acid, kojic acid, phytic acid, polyphosphoric acid, chitin, chitosan, etc.) , Amino acids, organic acids such as citric acid and salts thereof, hesperidin, hesperetin and the like. Or it may be used in combination blending of two or more.
[0032]
In the present invention, food flavors are not particularly limited, for example, essential oils, extracts, oleoresins, recovered flavors, natural flavor materials such as isolated flavors, alcohols, esters, aldehydes, ketones , Or a mixture of two or more selected from synthetic flavor materials such as lactones, and in the form of flavors such as oil-soluble flavors, water-soluble flavors, emulsified flavors, and powdered flavors. Can be. Oil-soluble and water-soluble can be used alone or in combination.
[0033]
The method for mixing the anti-deterioration agent of the present invention and these food flavors is not particularly limited, but in order to effectively suppress the degradation of the flavor, the oil-soluble flavor component is extracted with tocopherol before emulsification. It is better to mix and it is better to mix the water-soluble flavor components after emulsification.
[0034]
The mixing ratio of the deterioration inhibitor of the present invention with these food flavors is not particularly limited, and cannot be determined unconditionally because it varies depending on the composition of the flavor components of the food flavor, the type of food used, and the like. Specifically, it is preferable to mix food flavors in the range of 99: 1 to 1:99.
[0035]
In the present invention, foods and drinks are not particularly limited, and exhibit effects on all foods and drinks in which flavor components are deteriorated under the influence of heat, oxygen, light, etc., for example, fruitless juice drinks, fruit juice drinks, Vegetable drinks, lactic acid drinks, tea drinks, carbonated drinks, coffee drinks, soup drinks, alcoholic drinks, drinks containing minerals, drinks containing vitamins, drinks containing functional food ingredients, milk drinks, lactic acid drinks, fermented milk, Milk such as condensed milk, concentrated milk, yogurt, ice cream and milk-based products, dessert foods such as jelly, bavarois, pudding, sweets such as chocolate, caramel, candy, snack foods, soups, sauces, Examples include seasonings such as dressings, cooked foods such as retort foods, and other instant foods.
[0036]
The amount of the anti-deterioration agent of the present invention added to these foods and drinks is not particularly limited, and varies depending on the purity of the components in the anti-deterioration agent used, the mixing ratio, the type of the food or drink to be added, and the like. Generally, it is preferable to add it in the range of 0.005 to 0.5% of the food or drink. More preferably, the content is 0.01% to 0.3%. If the content is less than 0.005%, the expected effect is hardly obtained, and if the concentration exceeds 0.5%, the flavor of the deterioration inhibitor affects the flavor of the food or drink.
Next, the present invention will be described in more detail based on examples, but the present invention is not limited to only these examples.
[0037]
【Example】
Example 1
As polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation) and 2 g of pentaglycerin monomyristate (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin-containing 45% in polyglycerin composition) which is a polyglycerin fatty acid ester And 2 g of ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) was added and dissolved by heating to 65 ° C. 1 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., d-δ-tocopherol content: 86%) was used as an oil phase, added to a polyhydric alcohol, and homogenized with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The emulsion was emulsified at 7000 rpm to obtain a deterioration inhibitor for the product 1 of the present invention.
[0038]
Example 2
As polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation) and 2 g of pentaglycerin monomyristate (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin-containing 45% in polyglycerin composition) which is a polyglycerin fatty acid ester And 1 g of ferulic acid (ferulic acid content 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) and 1 g of green tea extract (trade name: Sanphenone BG, catechins content 70%, manufactured by Taiyo Kagaku Co., Ltd.) The mixture was dissolved by heating to ° C. 1 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) was used as an oil phase, added to a polyhydric alcohol, and rotated at a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was emulsified at 7,000 rpm to obtain a deterioration inhibitor for the product 2 of the present invention.
[0039]
Example 3
As a polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation) and pentaglycerin monomyristate, a polyglycerin fatty acid ester (manufactured by Taiyo Chemical Co., Ltd., HLB value 13, pentaglycerin content 15% in polyglycerin composition) 2 g, 1 g of ferulic acid (ferulic acid content 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) and 1 g of green tea extract (trade name: Sanphenone BG, catechins content 70%, manufactured by Taiyo Chemical Co., Ltd.) It was heated and dissolved at 65 ° C. 1 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) was used as an oil phase, added to a polyhydric alcohol, and rotated at a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was emulsified at 7000 rpm to obtain a deterioration inhibitor for the product 3 of the present invention.
[0040]
Example 4
As a polyhydric alcohol, 80 g of glycerin (manufactured by NOF Corporation) and 5 g of pentaglycerin monooleate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 14, 45% pentaglycerin content in polyglycerin composition) And 2 g of ferulic acid (ferulic acid content 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) and 3 g of green tea extract (trade name: Sanphenone BG, catechin content 70%, manufactured by Taiyo Chemical Co., Ltd.) The mixture was dissolved by heating to ° C. 10 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) was used as an oil phase, which was added to polyhydric alcohol, and rotated at a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was emulsified at 7,000 rpm to obtain a deterioration preventing agent for the product 4 of the present invention.
[0041]
Comparative Example 1
As polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation), 2 g of sucrose stearic acid ester (manufactured by Mitsubishi Chemical Foods, Inc., HLB value: 15) and ferulic acid (ferulic acid content: 98) were used. % Or more (Tsukino Food Industry Co., Ltd.) (2 g) was added and dissolved by heating to 65 ° C. 1 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) was used as an oil phase, added to a polyhydric alcohol, and rotated at a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was emulsified at 7000 rpm to obtain a deterioration preventive of Comparative Product 1.
[0042]
Comparative Example 2
As polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation), 2 g of sucrose stearic acid ester (manufactured by Mitsubishi Chemical Foods, Inc., HLB value: 15) and ferulic acid (ferulic acid content: 98) were used. % Or more 1 g of green tea extract (trade name: Sanphenone BG, content of catechins 70%, manufactured by Taiyo Chemical Co., Ltd.) and 1 g of green tea extract were added and heated and dissolved at 65 ° C. 1 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) was used as an oil phase, added to a polyhydric alcohol, and rotated at a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was emulsified at 7,000 rpm to obtain a deterioration preventive of Comparative Product 2.
[0043]
Comparative Example 3
As polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation), 2 g of enzyme-treated soybean lecithin (manufactured by Taiyo Chemical Co., Ltd., HLB value: 12) and ferulic acid (ferulic acid content: 98% or more) 1) and 1 g of green tea extract (trade name: Sanphenone BG, catechin content 70%, manufactured by Taiyo Kagaku Co., Ltd.), and dissolved by heating to 65 ° C. 1 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) was used as an oil phase, added to a polyhydric alcohol, and rotated at a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was emulsified at 7000 rpm to obtain a deterioration preventive of Comparative Product 3.
[0044]
Comparative Example 4
As polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation), 2 g of gum arabic (manufactured by Sankyo Food Industry Co., Ltd.) and 1 g of ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) And 1 g of green tea extract (trade name: Sanphenone BG, catechin content 70%, manufactured by Taiyo Kagaku Co., Ltd.), and dissolved by heating to 65 ° C. 1 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) was used as an oil phase, added to a polyhydric alcohol, and rotated at a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was emulsified at 7000 rpm to obtain a deterioration preventive of Comparative Product 4.
[0045]
Example 5
Dissolve 10% fructose dextrose, 0.25% citric acid and 0.05% sodium citrate in 90% water and add Bx. An acid sugar solution having a pH of 7.5 and a pH of 2.8 was prepared. 0.1% of each of the products of the present invention 1-4 obtained in Examples 1 to 4 was added to this acid sugar solution, sterilized by heating at a temperature of 93 ° C., filled in a colorless and transparent glass bottle in a hot pack, and cooled. Thus, acid sugar solutions of the present invention products 5 to 8 were obtained. In addition, instead of 0.1% of the present invention products 1 to 4, 0.1% of the comparative products 1 to 4 obtained in Comparative Examples 1 to 4 were added to obtain the acid sugar solutions of the comparative products 5 to 8, respectively. Was.
[0046]
Test example 1
The turbidity of each of the acid sugar solutions containing the deterioration inhibitor obtained in Example 5 was measured as absorption light intensity at a wavelength of 650 nm using a spectrophotometer, and the state was visually confirmed. The average particle size was measured with a particle size distribution analyzer (L-230, manufactured by Beckman Coulter, Inc.). Further, the acid sugar solution was stored at 55 ° C. for 2 weeks, and the turbidity and average particle diameter after storage were measured in the same manner, and the state was visually confirmed.
[0047]
[Table 1]

[0048]
As is clear from Table 1, the product of the present invention had an emulsified particle size of 1 μm or less as compared with the comparative product, and was stable without storage or separation after storage at 55 ° C. for 2 weeks.
In addition, the deterioration inhibitors of Comparative Products 1 to 4 became non-uniform during storage, and needle-like crystals considered to be derived from ferulic acid were recognized. Was not recognized, and it was stable.
[0049]
Comparative Example 5
As a polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation) and 2 g of pentaglycerin monomyristate (manufactured by Taiyo Kagaku Co., Ltd., HLB value 14, 45% pentaglycerin in the polyglycerin composition) which is a polyglycerin fatty acid ester Then, 3 g of ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) was added, and the mixture was heated to 65 ° C. and dissolved. This was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7000 rpm to obtain a deterioration preventive for Comparative Product 9.
[0050]
Comparative Example 6
As polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation) and 2 g of pentaglycerin monomyristate (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin-containing 45% in polyglycerin composition) which is a polyglycerin fatty acid ester Was added and dissolved by heating to 65 ° C. 3 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) was used as an oil phase, added to a polyhydric alcohol, and rotated at a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was emulsified at 7000 rpm to obtain a deterioration preventive of Comparative Product 10.
[0051]
Comparative Example 7
As a polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation) and pentaglycerin monomyristate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 14, pentaglycerin-containing 45% in polyglycerin composition) 2 g and 3 g of green tea extract (trade name: Sanphenone BG, catechin content: 70%, manufactured by Taiyo Kagaku Co., Ltd.) were added, and the mixture was heated and dissolved at 65 ° C. This was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7000 rpm to obtain a deterioration preventive for Comparative Product 11.
[0052]
Comparative Example 8
As polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation) and 2 g of pentaglycerin monomyristate (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin-containing 45% in polyglycerin composition) which is a polyglycerin fatty acid ester And 2 g of an enzyme-treated rutin (manufactured by Kiriya Chemical Co., Ltd., 50% of an enzyme-treated rutin) were added, and the mixture was heated to 65 ° C. and dissolved. 1 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) was used as an oil phase, added to a polyhydric alcohol, and rotated at a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was emulsified at 7000 rpm to obtain a deterioration preventive for Comparative Product 12.
[0053]
Comparative Example 9
As polyhydric alcohol, 95 g of glycerin (manufactured by NOF Corporation) and 2 g of pentaglycerin monomyristate (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin-containing 45% in polyglycerin composition) which is a polyglycerin fatty acid ester And 2 g of a bayberry extract (San-Eihara FFI Co., Ltd., 20% bayberry extract) were added and dissolved by heating to 65 ° C. 1 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) was used as an oil phase, added to a polyhydric alcohol, and rotated at a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The mixture was emulsified at 7000 rpm to obtain a deterioration preventive for Comparative Product 13.
[0054]
Example 6
Dissolve 10% of granulated sugar, 0.15% of citric acid and 0.02% of sodium citrate, and 0.1% of lemon essence in 90% of water to obtain Bx. A lemon beverage base of 7.5, pH = 3 was prepared. 0.1% of each of the present invention products 1 to 3 obtained in Examples 1 to 3 was added to this lemon beverage base, and after heat sterilization at a temperature of 93 ° C., a colorless and transparent PET bottle was hot-packed, After cooling, lemon drinks of the present invention 9 to 11 were obtained. In addition, instead of 0.1% of inventive products 1 to 3, 0.1% of comparative products 9 to 13 obtained in Comparative Examples 5 to 9 were added to obtain comparative products 14 to 18, respectively. . Similarly, a comparative product 19 lemon beverage containing no inventive product 1 was obtained.
[0055]
Test example 2
Each lemon beverage obtained in Example 6 was allowed to stand in direct sunlight for 8 hours (average temperature: 23 ° C.), and then the sample stored in a refrigerator (light-shielded) at 5 ° C. was used as a standard to evaluate the deterioration in flavor. The sensory evaluation was performed by 10 well-trained panelists. Table 2 shows the results.
[0056]
[Table 2]

[0057]
The evaluation score in Table 2 is the average score of each panelist scored based on the following criteria.
(Evaluation criteria)
Equivalent to refrigerated samples (no change): 5 points
Slightly changed compared to refrigerated samples: 4 points
Slightly changed compared to refrigerated samples: 3 points
Significant changes compared to refrigerated samples: 2 points
Significant change compared to refrigerated samples: 1 point
[0058]
In addition, the amount of citral, which is a flavor component unique to citrus fruits such as lemon, was measured by high performance liquid chromatography (HPLC), and the degree of flavor deterioration was determined based on the residual ratio. The higher the residual ratio of citral, the less the flavor deterioration. Table 2 shows the results.
[0059]
The measurement conditions for the amount of citral are as follows.
(Measurement condition)
Apparatus: CLASS-LC10 (manufactured by Shimadzu Corporation)
Column: CAPCELL PAK C18 UG120 (SHISEIDO)
[0060]
Eluent: 60% methanol / water
Flow rate: 1 ml / min
Detection wavelength: UV 240nm
[0061]
The citral residual rate (%) was calculated according to the following equation.
Citral content of refrigerated sample: A
Citral amount of light irradiated sample: B
B / A × 100 = Citral residual rate (%)
[0062]
As is clear from Table 2, the product of the present invention effectively prevented flavor deterioration due to light as compared with the comparative product. In addition, the product of the present invention had a higher residual ratio of citral, which is a flavor component of lemon, as compared with the comparative product, and effectively maintained the fresh flavor of lemon.
[0063]
Example 7
As polyhydric alcohol, 80 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added to pentaglycerin monostearate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin containing 45 in polyglycerin composition) %) And 5 g of ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) were added and dissolved by heating to 65 ° C. 5 g of a coffee oily flavor (manufactured by IF F Japan) and 5 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase, which was multivalent. The mixture was added to alcohol and emulsified at 7000 rpm with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to obtain a coffee emulsified flavor of the present invention product 12.
[0064]
Example 8
As polyhydric alcohol, 80 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added to pentaglycerin monostearate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin containing 45 in polyglycerin composition) %), 2 g of ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) and 3 g of green tea extract (trade name: Sanphenone BG, catechin content: 70%, manufactured by Taiyo Chemical Co., Ltd.) Then, the mixture was heated and dissolved at 65 ° C. 5 g of a coffee oily flavor (manufactured by IF F Japan) and 5 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase, which was multivalent. The mixture was added to alcohol and emulsified by a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 7000 rpm to obtain a coffee emulsified flavor of the invention product 13.
[0065]
Comparative Example 10
As the polyhydric alcohol, 90 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added to pentaglycerin monostearate (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin-containing 45 in polyglycerin composition) in 90 g of polyglycerin fatty acid ester %) Was heated and dissolved at 65 ° C. 5 g of a coffee oily fragrance (manufactured by IF F Japan) was used as an oil phase, added to a polyhydric alcohol, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 7000 rpm. In this way, a coffee emulsified flavor of Comparative Product 20 was obtained.
[0066]
Comparative Example 11
As polyhydric alcohol, 80 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added to pentaglycerin monostearate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin containing 45 in polyglycerin composition) %) And 10 g of ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) were added and dissolved by heating at 65 ° C. 5 g of a coffee oily fragrance (manufactured by IF F Japan) was used as an oil phase, added to a polyhydric alcohol, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 7000 rpm. Thus, a coffee emulsified flavor of Comparative Product 21 was obtained.
[0067]
Comparative Example 12
As polyhydric alcohol, 80 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added to pentaglycerin monostearate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin containing 45 in polyglycerin composition) %), And dissolved by heating to 65 ° C. 5 g of a coffee oily flavor (manufactured by IF F Japan) and 10 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase. It was added to alcohol and emulsified at 7000 rpm with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to obtain a coffee emulsified flavor of Comparative Product 22.
[0068]
Comparative Example 13
As polyhydric alcohol, 80 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added to pentaglycerin monostearate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin containing 45 in polyglycerin composition) %) And 10 g of a green tea extract (trade name: Sanphenone BG, catechin content: 70%, manufactured by Taiyo Chemical Co., Ltd.), and dissolved by heating to 65 ° C. 5 g of a coffee oily flavor (manufactured by IF F Japan Co., Ltd.) is mixed to obtain an oil phase, which is added to a polyhydric alcohol, and then mixed with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The emulsion was emulsified at 7000 rpm to obtain a coffee emulsified flavor of Comparative Product 23.
[0069]
Comparative Example 14
As polyhydric alcohol, 80 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added to pentaglycerin monostearate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin containing 45 in polyglycerin composition) %) And 10 g of a green coffee bean extract (30% containing chlorogenic acid, manufactured by Hasegawa Koryo Co., Ltd.), and dissolved by heating to 65 ° C. 5 g of a coffee oily fragrance (manufactured by IF F Japan) was used as an oil phase, added to a polyhydric alcohol, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 7000 rpm. In this way, a coffee emulsified flavor of Comparative Product 24 was obtained.
[0070]
Comparative Example 15
As polyhydric alcohol, 80 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd.) is added to pentaglycerin monostearate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value: 14, pentaglycerin containing 45 in polyglycerin composition) %) And 10 g of a grape seed extract (produced by Kikkoman Corporation, proanthocyanidin 38% or more), and dissolved by heating to 65 ° C. 5 g of a coffee oily fragrance (manufactured by IF F Japan) was used as an oil phase, added to a polyhydric alcohol, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 7000 rpm. In this way, a coffee emulsified flavor of Comparative Product 25 was obtained.
[0071]
Test example 3
The coffee emulsified flavors of the present invention products 12 and 13 obtained in Examples 7 and 8 and the comparative products 20 to 25 obtained in Comparative Examples 10 to 15 were stored at 37 ° C. for 2 months, and then the refrigerator at 5 ° C. The degree of flavor deterioration with respect to the sample stored as a standard was evaluated organoleptically by 10 well-trained panelists. The evaluation was made based on the same criteria as in Test Example 2. Table 3 shows the results.
[0072]
[Table 3]

[0073]
As is clear from Table 1, the product of the present invention effectively prevented the deterioration of flavor during storage and significantly suppressed the generation of off-flavor and off-odor compared to the comparative product.
[0074]
Example 9
About 10 weight times of boiling water was added to 250 g of coffee beans (L value: 18) to give Bx. 2500 g of a 2.5 coffee extract was obtained. Using this extract, a coffee beverage was prepared according to the ratio shown in the following <Prescription 1>. After adding 0.1% of the emulsified coffee flavorings of the present invention products 12 and 13 obtained in Examples 7 and 8 to this coffee beverage, a homogenizer (150 kg / cm) was added. ² ), And after UHT sterilization (142 ° C., 30 seconds), the mixture was filled into 350 ml transparent plastic bottles to obtain coffee beverages of the present invention 14, 15 in plastic bottles. In addition, instead of 0.1% of inventive products 7 and 8, 0.1% of each of comparative products 20 to 25 obtained in Comparative Examples 10 to 15 was added, and each of comparative products 26 to 31 was a coffee beverage in a plastic bottle. Got.
[0075]
<Prescription 1>

[0076]
Test example 4
Each of the coffee drinks in the PET bottles obtained in Example 9 was stored at 55 ° C. for 2 weeks and 1 month, and then the samples stored in a refrigerator (light-shielded) at 5 ° C. were used as a standard to deteriorate the flavor. The sensory evaluation was performed by 10 well-trained panelists. The evaluation was made based on the same criteria as in Test Example 2. Table 4 shows the results.
[0077]
In addition, each of the coffee beverages in the PET bottles was stored for one month under the irradiation of a fluorescent light of 20,000 lux, and the degree of flavor deterioration with respect to the sample stored in a refrigerator (light-shielded) at 5 ° C. Sensory evaluation was performed by 10 well-trained panelists. The evaluation was made based on the same criteria as in Test Example 2. Table 4 shows the results.
[0078]
[Table 4]

[0079]
As is evident from Table 4, the use of the coffee fragrance to which the deterioration inhibitor of the product of the present invention is added effectively prevents deterioration due to heat and light, and significantly suppresses the off-flavor and odor generated. It became clear that there was. In addition, the product 15 of the present invention showed little change in flavor even at 55 ° C for 2 months, and exhibited a sufficient effect of preventing deterioration even during long-term storage.
[0080]
Example 10
As polyhydric alcohol, 91 g of sorbitol (manufactured by Towa Kasei Kogyo Co., Ltd.) and pentaglycerin monooleate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, pentaglycerin content 45% in polyglycerin composition) 2 g and 3 g of ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) were added and dissolved by heating to 65 ° C. 1 g of milk oily flavor (manufactured by IF F Japan Co., Ltd.) and 3 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase. The mixture was added to alcohol and emulsified by a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7000 rpm to obtain a milk emulsified flavor of the product 16 of the present invention.
[0081]
Example 11
As polyhydric alcohol, 91 g of sorbitol (manufactured by Towa Kasei Kogyo Co., Ltd.) and pentaglycerin monooleate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, pentaglycerin content 45% in polyglycerin composition) 2 g of ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) and 1 g of green tea extract (trade name: Sanphenone BG, catechins content: 70%, manufactured by Taiyo Kagaku Co., Ltd.) It was heated and dissolved at 65 ° C. 1 g of milk oily flavor (manufactured by IF F Japan Co., Ltd.) and 3 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase. The mixture was added to alcohol and emulsified at 7000 rpm with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to obtain a milk-emulsified fragrance of the present invention product 17.
[0082]
Comparative Example 16
As a polyhydric alcohol, 97 g of sorbitol (manufactured by Towa Kasei Kogyo Co., Ltd.) and pentaglycerin monooleate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, 45% pentaglycerin content in polyglycerin composition) 2 g was added, and the mixture was heated and dissolved at 65 ° C. 1 g of milk oily fragrance (IFF Japan Co., Ltd.) was used as an oil phase, added to a polyhydric alcohol, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 7000 rpm. In this way, a milk emulsified flavor of Comparative Product 32 was obtained.
[0083]
Comparative Example 17
As polyhydric alcohol, 91 g of sorbitol (manufactured by Towa Kasei Kogyo Co., Ltd.) and 2 g of pentaglycerin monooleate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 14, pentaglycerin content 45% in polyglycerin composition) Then, 6 g of ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) was added, and the mixture was heated to 65 ° C. and dissolved. 1 g of milk oily fragrance (IFF Japan Co., Ltd.) was used as an oil phase, added to a polyhydric alcohol, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 7000 rpm. In this way, a milk emulsified flavor of Comparative Product 33 was obtained.
[0084]
Comparative Example 18
As polyhydric alcohol, 91 g of sorbitol (manufactured by Towa Kasei Kogyo Co., Ltd.) and 2 g of pentaglycerin monooleate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 14, pentaglycerin content 45% in polyglycerin composition) Was added and dissolved by heating to 65 ° C. 1 g of a milk oily flavor (manufactured by IF F Japan) and 6 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase. It was added to alcohol and emulsified at 7000 rpm with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to obtain a milk emulsified flavor of Comparative Product 34.
[0085]
Comparative Example 19
As polyhydric alcohol, 91 g of sorbitol (manufactured by Towa Kasei Kogyo Co., Ltd.) and 2 g of pentaglycerin monooleate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 14, pentaglycerin content 45% in polyglycerin composition) And 6 g of green tea extract (trade name: Sanphenone BG, catechin content: 70%, manufactured by Taiyo Kagaku Co., Ltd.), and dissolved by heating to 65 ° C. 1 g of a milk oily flavor (manufactured by IF F Japan Co., Ltd.) is mixed, and this is used as an oil phase, which is added to a polyhydric alcohol, and then mixed with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). The emulsion was emulsified at 7000 rpm to obtain a milk emulsified flavor of Comparative 35.
[0086]
Comparative Example 20
As polyhydric alcohol, 91 g of sorbitol (manufactured by Towa Kasei Kogyo Co., Ltd.) and 2 g of pentaglycerin monooleate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 14, pentaglycerin content 45% in polyglycerin composition) And 3 g of a rosemary extract (manufactured by Mitsubishi Chemical Corporation, containing 45% of a rosemary extract), and dissolved by heating to 65 ° C. 1 g of milk oily flavor (manufactured by IF F Japan Co., Ltd.) and 3 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase. The mixture was added to alcohol and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7000 rpm to obtain a milk emulsified flavor of Comparative Product 36.
[0087]
Comparative Example 21
As polyhydric alcohol, 91 g of sorbitol (manufactured by Towa Kasei Kogyo Co., Ltd.) and pentaglycerin monomyristate, a polyglycerin fatty acid ester (manufactured by Taiyo Chemical Co., Ltd., HLB value 14, 45% pentaglycerin content in polyglycerin composition) 2 g and 3 g of ascorbic acid (manufactured by Tanabe Seiyaku Co., Ltd.) were added and dissolved by heating to 65 ° C. 1 g of milk oily flavor (manufactured by IF F Japan Co., Ltd.) and 3 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase. The mixture was added to alcohol and emulsified by a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 7000 rpm to obtain a milk emulsified flavor of Comparative 37.
[0088]
Example 12
95 g of milk and 5 g of skim milk powder were mixed, sterilized (90 ° C., 15 minutes), cooled (30-45 ° C.), and inoculated with a starter. After fermenting this to pH 4.3, it was cooled and used as a yogurt base. On the other hand, 16 g of sugar, 1.2 g of pectin, and 82.8 g of water were mixed and then sterilized (95 ° C., 5 minutes) to obtain a syrup solution. When the yogurt base and the syrup solution were mixed at a ratio of 1: 1, 0.1% of the milk emulsified flavors of the products 16 and 17 of the present invention obtained in Examples 10 and 11 were added, and homogenized under aseptic conditions. Mixer and homogenizer (150kg / cm ² ). This was filled in a translucent plastic container (120 ml) to obtain yogurt drinks of the present invention products 18 and 19. Similarly, yogurt drinks of comparative products 38 to 43 containing 0.1% of comparative products 32 to 37 obtained in Comparative Examples 16 to 21 instead of 0.1% of inventive products 16 and 17 respectively. Got.
[0089]
Test example 5
Each of the yogurt drinks obtained in Example 12 was stored (5 ° C.) for 2 weeks under irradiation of a fluorescent lamp at 2000 lux, and then a sample stored in a refrigerator (light-shielded) at 5 ° C. was used as a standard. The sensory evaluation was conducted for the degree of flavor deterioration by 10 well-trained panelists. The evaluation was made based on the same criteria as in Test Example 2. Table 5 shows the results.
[0090]
[Table 5]

[0091]
As is clear from Table 5, compared with the comparative product, the use of the milk flavoring agent to which the deterioration inhibitor of the product of the present invention was added effectively prevented the deterioration due to light, and significantly reduced the off-flavor and odor generated. .
[0092]
Example 13
The raw materials were mixed in the formulation shown in the following <Formulation 2>, dissolved by heating (90 ° C.), and then homogenized (150 kg / cm). ² ). 0.1% of the milk flavors of the present invention products 16 and 17 obtained in Examples 10 and 11 were added thereto and then poured into a 100 ml plastic container to obtain matcha pudding of the present invention products 20 and 21. . Further, Matcha pudding of Comparative products 44 to 49 obtained by adding 0.1% each of Comparative products 36 to 37 obtained in Comparative examples 16 to 21 in place of adding 0.1% of inventive products 16 and 17 was obtained. Was.
[0093]
<Prescription 2>

[0094]
Test Example 6
Each matcha pudding obtained in Example 13 was stored (10 ° C.) for 10 days under irradiation of a fluorescent lamp at 2000 lux, and a sample stored in a refrigerator (light-shielded) at 5 ° C. was used as a standard. The sensory evaluation was conducted for the degree of flavor deterioration by 10 well-trained panelists. The evaluation was made based on the same criteria as in Test Example 2. Table 6 shows the results.
[0095]
[Table 6]

[0096]
As is clear from Table 6, compared to the comparative product, the use of a milk flavoring agent to which the anti-deterioration agent of the product of the present invention was added effectively prevented the deterioration due to light, and significantly suppressed the off-flavor and odor generated. .
[0097]
Example 14
As a polyhydric alcohol, 88 g of glycerin (manufactured by NOF Corporation) and pentaglycerin monopalmitate (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, 45% pentaglycerin in polyglycerin composition) are added to polyglycerin fatty acid ester 3 g of ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) was added, and the mixture was heated and dissolved at 65 ° C. 3 g of Yuzu essential oil (manufactured by Koda Soda Co., Ltd.) and 3 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase, which was added to a polyhydric alcohol. The mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7000 rpm to obtain a yuzu emulsified flavor of the product 22 of the present invention.
[0098]
Example 15
As a polyhydric alcohol, 88 g of glycerin (manufactured by NOF Corporation) and pentaglycerin monopalmitate (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, 45% pentaglycerin in polyglycerin composition) are added to polyglycerin fatty acid ester 3 g, 2 g of ferulic acid (ferulic acid content 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) and 2 g of green tea extract (trade name: Sanphenone BG, catechins content 70%, manufactured by Taiyo Kagaku Co., Ltd.) It was heated and dissolved at 65 ° C. 3 g of Yuzu essential oil (manufactured by Koda Soda Co., Ltd.) and 2 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase, which was added to a polyhydric alcohol. The mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7000 rpm to obtain a yuzu emulsified flavor of the product 23 of the present invention.
[0099]
Comparative Example 22
As a polyhydric alcohol, 94 g of glycerin (manufactured by NOF Corporation) and pentaglycerin monopalmitate, a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, 45% pentaglycerin content in polyglycerin composition) 3 g was added and the mixture was heated and dissolved at 65 ° C. 3 g of Yuzu essential oil (manufactured by Soda Perfume Co., Ltd.) was used as an oil phase, added to polyhydric alcohol, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7,000 rpm to obtain a comparative product. Yuzu emulsified flavor of 50 was obtained.
[0100]
Comparative Example 23
As a polyhydric alcohol, 88 g of glycerin (manufactured by NOF Corporation) and pentaglycerin monopalmitate (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, 45% pentaglycerin in polyglycerin composition) are added to polyglycerin fatty acid ester 3 g and ferulic acid (ferulic acid content: 98% or more, manufactured by Tsukino Food Industry Co., Ltd.) were added, and the mixture was heated and dissolved at 65 ° C. 3 g of Yuzu essential oil (manufactured by Soda Perfume Co., Ltd.) was used as an oil phase, added to polyhydric alcohol, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7,000 rpm to obtain a comparative product. 51 Yuzu emulsified flavors were obtained.
[0101]
Comparative Example 24
As a polyhydric alcohol, 88 g of glycerin (manufactured by NOF Corporation) and pentaglycerin monopalmitate (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, 45% pentaglycerin in polyglycerin composition) are added to polyglycerin fatty acid ester 3 g was heated and dissolved at 65 ° C. 3 g of Yuzu essential oil (manufactured by Koda Soda Co., Ltd.) and 6 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase, which was added to polyhydric alcohol. The mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7000 rpm to obtain a Yuzu emulsified flavor of Comparative Product 52.
[0102]
Comparative Example 25
As a polyhydric alcohol, 88 g of glycerin (manufactured by NOF Corporation) and pentaglycerin monopalmitate (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, 45% pentaglycerin in polyglycerin composition) are added to polyglycerin fatty acid ester 3 g and 6 g of green tea extract (trade name: Sanphenone BG, catechin content: 70%, manufactured by Taiyo Kagaku Co., Ltd.) were added, and the mixture was heated and dissolved at 65 ° C. 3 g of Yuzu essential oil (manufactured by Soda Perfume Co., Ltd.) was used as an oil phase, added to polyhydric alcohol, and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7,000 rpm to obtain a comparative product. 53 Yuzu emulsified flavors were obtained.
[0103]
Comparative Example 26
As a polyhydric alcohol, 88 g of glycerin (manufactured by NOF Corporation) and pentaglycerin monostearate which is a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, pentaglycerin-containing 45% in polyglycerin composition) 3 g and gallic acid 4 g were added and dissolved by heating at 65 ° C. 3 g of Yuzu essential oil (manufactured by Koda Soda Co., Ltd.) and 2 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase, which was added to a polyhydric alcohol. The mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7000 rpm to obtain a Yuzu emulsified flavor of Comparative product 54.
[0104]
Comparative Example 27
As a polyhydric alcohol, 88 g of glycerin (manufactured by NOF Corporation) and pentaglycerin monostearate which is a polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., HLB value 13, pentaglycerin-containing 45% in polyglycerin composition) 3 g and 4 g of sodium ascorbate were added and dissolved by heating at 65 ° C. 3 g of Yuzu essential oil (manufactured by Koda Soda Co., Ltd.) and 2 g of extracted tocopherol (manufactured by Tama Seikagaku Co., Ltd., δ-tocopherol content: 86%) were mixed, and this was used as an oil phase, which was added to a polyhydric alcohol. The mixture was emulsified by a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 7000 rpm to obtain a yuzu emulsified flavor of Comparative 55.
[0105]
Example 16
80 ml of commercially available dashi soup (salt concentration = 10%) and 120 ml of grain vinegar (pure rice vinegar) were mixed to obtain a base for a non-oil type Japanese dressing. After adding 0.1% of the products 22 and 23 of the present invention obtained in Examples 14 and 15 here, the mixture was poured into a 100 ml plastic bottle to obtain Japanese dressings of the products 24 and 25 of the present invention. In addition, instead of adding 0.1% of the products 22 and 23 of the present invention, 0.1% of each of the comparative products 50 to 55 obtained in Comparative Examples 22 to 27 were added to obtain the Japanese-style dressing of the comparative products 56 to 61. Was.
[0106]
Test example 7
Each of the Japanese style dressings obtained in Example 16 was stored (10 ° C.) for 2 months under irradiation with a fluorescent lamp at 1500 lux, and the sample stored in a refrigerator (light-shielded) at 5 ° C. was used as a standard. The sensory evaluation was carried out by 10 well-trained panelists to evaluate the degree of flavor deterioration. The evaluation was made based on the same criteria as in Test Example 2. Table 7 shows the results.
[0107]
In addition, after each of the Japanese style dressings obtained in Example 16 was stored at 37 ° C. for 2 months, sensory evaluation was performed by 10 well-trained panelists. The evaluation method was the same as in Test Example 2. Table 7 shows the results.
[0108]
[Table 7]

[0109]
As is clear from Table 7, compared with the comparative product, the use of the yuzu fragrance to which the deterioration inhibitor of the product of the present invention was added effectively prevented the deterioration due to light and heat, and the generated off-flavor was reduced. It became clear that the suppression was remarkable. In addition, the products 24 and 25 of the present invention showed little change in flavor both at 1500 lux irradiation and at 37 ° C. for 2 months, and exhibited a sufficient deterioration preventing effect even during long-term storage.
[0110]
Embodiments of the present invention and the desired products are as follows.
(1) Into total tocopherol, 45% or more of d-δ-tocopherol contains extracted tocopherol and ferulic acid, and uses a polyglycerin fatty acid ester to form an oil-in-water and / or polyhydric alcohol-in-oil emulsion. Characteristic deterioration inhibitor.
(2) A deterioration inhibitor characterized by using a tea extract in combination with the emulsion according to (1).
(3) In the polyglycerin composition of the polyglycerin fatty acid ester, the content of one kind of polyglycerin selected from tri, tetra, penta, hexa, hepta, octa, nona and deca is 35% or more. The deterioration inhibitor according to (1) or (2).
(4) In the polyglycerin composition of the polyglycerin fatty acid ester, the degree of condensation of glycerin is 45% or more in the content of one kind of polyglycerin selected from tri, tetra, penta, hexa, hepta, octa, nona, and deca. (1) The deterioration inhibitor according to any one of (1) to (3).
(5) Tea extract is (+)-catechin, (−)-epicatechin, (+)-gallocatechin, (−)-epigallocatechin, (−)-catechin gallate, (−)-epicatechin gallate, ( The deterioration inhibitor according to any one of (2) to (4), which is one or more selected from the group consisting of-)-epigallocatechin gallate and (-)-gallocatechin gallate.
(6) The deterioration inhibitor according to any of (2) to (5) above, wherein the tea extract is a green tea extract.
(7) The deterioration inhibitor according to any one of (1) to (6), wherein the content of d-δ-tocopherol in the extracted tocopherol is 80% or more.
(8) The deterioration inhibitor according to any one of the above (1) to (7), wherein the purity of ferulic acid is 80% or more.
(9) The deterioration inhibitor according to any one of the above (1) to (7), wherein the purity of ferulic acid is 95% or more.
(10) The deterioration inhibitor according to any one of (1) to (9), wherein the polyhydric alcohol is glycerin.
(11) The deterioration inhibitor according to any one of (1) to (9), wherein the polyhydric alcohol is propylene glycol.
(12) The deterioration inhibitor according to any one of (1) to (9), wherein the polyhydric alcohol is a sugar.
(13) The deterioration inhibitor according to any one of (1) to (9), wherein the polyhydric alcohol is an aqueous solution of sugar.
(14) The deterioration inhibitor according to any one of (1) to (9), wherein the polyhydric alcohol is a sugar alcohol.
(15) The deterioration inhibitor according to any one of (1) to (9), wherein the polyhydric alcohol is an aqueous solution of a sugar alcohol.
(16) The deterioration inhibitor according to any one of (1) to (9), wherein the polyhydric alcohol is sorbitol.
(17) The deterioration inhibitor according to any one of (1) to (16) above, wherein the particle diameter of the water and / or oil-in-polyhydric alcohol-in-oil type emulsion when dispersed in water is 1.0 μm or less.
(18) The deterioration inhibitor according to any one of (1) to (16) above, wherein the particle diameter of the water and / or polyhydric alcohol-in-oil type emulsion is 0.6 μm or less when dispersed in water.
(19) The deterioration inhibitor according to any one of (1) to (16) above, wherein the particle diameter of the water and / or polyhydric alcohol-in-oil type emulsion in water is 0.4 μm or less.
(20) The deterioration inhibitor according to any one of (1) to (16) above, wherein the particle diameter of the water and / or oil-in-polyhydric alcohol-in-oil type emulsion when dispersed in water is 0.2 μm or less.
(21) The deterioration inhibitor according to any one of (1) to (16), wherein the particle diameter of the water and / or oil-in-polyhydric alcohol-in-oil type emulsion when dispersed in water is 0.1 μm or less.
(22) A fragrance preparation containing the deterioration inhibitor according to any one of (1) to (21).
(23) A food flavor preparation containing the deterioration inhibitor according to any one of (1) to (21).
(24) A food or drink containing the deterioration inhibitor according to any one of (1) to (21).
(25) A food or drink containing a fragrance preparation containing the deterioration inhibitor according to any one of (1) to (21).
[0111]
【The invention's effect】
According to the present invention, a fine and stable water and / or polyhydric alcohol is prepared by using an extracted tocopherol containing 45% or more of d-δ-tocopherol in total tocopherol, a ferulic acid, and a polyglycerin fatty acid ester in a food flavor or food or drink. By using a medium oil type emulsion, it is possible to prevent the deterioration of flavor components in food flavors and foods and drinks, and to suppress the development of off-flavor and odor caused by the deterioration of flavor, and to provide foods and drinks with good flavor. can do. Further, by using a tea extract in combination with the emulsion, the intended effect is remarkably improved, and the effect can be maintained for a long-term storage.

Claims (7)

It is characterized by containing an extracted tocopherol in which at least 45% by weight of the total tocopherol is d-δ-tocopherol and ferulic acid, and using a polyglycerin fatty acid ester to form an oil-in-water and / or polyhydric alcohol-in-oil emulsion. Deterioration inhibitor for flavor components. An agent for preventing deterioration of flavor components, wherein a tea extract is used in combination with the emulsion of claim 1. The polyglycerol composition of the polyglycerol fatty acid ester, wherein the content of one kind of polyglycerin selected from tri, tetra, penta, hexa, hepta, octa, nona and deca is 35% by weight or more. Or a deterioration inhibitor for flavor components according to 2. The tea extract is (+)-catechin, (-)-epicatechin, (+)-gallocatechin, (-)-epigallocatechin, (-)-catechin gallate, (-)-epicatechin gallate, (-)- The agent for preventing deterioration of a flavor component according to claim 2 or 3, wherein the agent is one or more selected from the group consisting of epigallocatechin gallate and (-)-gallocatechin gallate. The agent for preventing deterioration of a flavor component according to any one of claims 1 to 4, wherein a particle diameter of the water and / or oil-in-polyhydric alcohol emulsion when dispersed in water is 1.0 µm or less. A food flavor comprising the deterioration inhibitor for flavor components according to any one of claims 1 to 5. A food or drink comprising the agent for preventing deterioration of a flavor component according to any one of claims 1 to 5, or the food flavor according to claim 6.