JP2006070261A - Perfume containing pueraria hirsuta flower - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a perfume utilizing the aroma of Pueraria hirsuta flowers to expand a Pueraria hirsuta flower-utilizing field. <P>SOLUTION: This perfume contains dried Pueraria hirsuta flowers and/or a Pueraria hirsuta extract as an active ingredient. The perfume can be mixed with food raw materials to provide food compositions having good flavors. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a fragrance containing a dried kuzu flower and / or a kuzu flower extract as an active ingredient.

  Kuzu is a large vine plant of the legume family, and katsu starch collected from its roots has long been used as a raw material for Japanese confectionery. The roots and flowers are referred to as kudzu and kuzuka, respectively, and are used as raw materials for traditional Chinese medicines such as antipyretic drugs, analgesics, antispasmodics, and drugs for symptoms such as sweating. In particular, unlike other legumes, Kuzuka has been shown to have various effects such as an action for improving liver damage, an action for preventing hangover, and an action for improving urinary nitrogen metabolism (Patent Documents 1 to 3). .

  As described above, Katsuhana uses the dried powder of the extract or the dried product itself as a raw material for Chinese medicine. However, it is not fully utilized for foods and beverages.

Furthermore, the extract powder obtained by drying the Kuzuka extract, the extract obtained by extracting the Kuzuka dry product only with ethanol, and the like have lost the aroma of the Kuzuka dry product. Therefore, only the unique flavor of Kuzuka remains, making it difficult to use it for food and the like, making it difficult to ingest.
Japanese Patent No. 3454718 Japanese Patent Publication No. 8-32632 JP-A 64-68318

  An object of the present invention is to expand the field of use of Kuzuka using the scent of Kuzuka.

  The inventor conducted various studies on the use of kuzuka and found that the excellent aroma that is an advantage of kuzuka can be used as a fragrance.

  The present invention provides a fragrance comprising, as an active ingredient, a dried kuzu flower and / or a kuzu flower extract.

  Furthermore, this invention provides the composition for foodstuffs containing the said fragrance | flavor.

  The fragrance | flavor of this invention not only has the outstanding fragrance, but since Kuzuka has been used as a Chinese medicine, its safety to the human body is also high, for example, it is highly useful as a fragrance for food. That is, the field of use of Kuzuka can be expanded using the scent of Kuzuka. In particular, the fragrance of the present invention is preferably added to food compositions, beverages and the like.

  Furthermore, when the dried kuzuka and / or kuzuka extract and green tea are combined, not only can the scent of kuzuka be effectively used, but the combination can also improve the flavor of the food. .

(Katsuhana)
Kuzuka, the flower part of Kuzu, contains flavonoids, saponins, and tryptophan glycosides. Kuzuka includes flowers collected at the stage from buds to fully opened flowers. In the present invention, it is particularly preferable to use soot.

(Dried Katsuhana)
In the present specification, “dried kuzuka” refers to a product obtained by drying kuzuka, a dry powder obtained by crushing kuzuka after drying.

  The dried kuzu flower is obtained by drying kuzu flowers, preferably kuzu flowers in the cocoon stage, by sun drying, hot air drying or the like. Preferably, it is dried until the water content is 10% by mass or less.

  The dry powder of Kuzuka is obtained by pulverizing the Kuzuka dry product. The powderization is performed by a method commonly used by those skilled in the art, for example, a ball mill, a hammer mill, a roller mill or the like.

  Alternatively, the Kuzuka powder (dried powder) is obtained by crushing the collected Kuzuka using a mass colloider, a slicer, a Komitrol, etc. to obtain a Kuzuka crushed product, and drying this Kuzuka crushed product .

(Katsuhana extract)
In the present specification, the “Kuzuka extract” refers to Kuzuka, an extract extracted from the Kuzuka dry product, a concentrated solution obtained by concentrating these extracts, and the like.

  Kuzuka extract is extracted by adding a solvent to Kuzuka, Kuzuka crushed product, Kuzuka dried product, or Kuzuka dry powder, heating as necessary, and performing centrifugation or filtration. It is obtained by collecting the extract.

  Examples of the solvent that can be used for obtaining the kuzuhana extract include water and a water-containing organic solvent. Examples of the water-containing organic solvent include a mixed solvent of methanol, ethanol, n-propanol, acetone, propylene glycol, glycerin, methyl acetate, ethyl acetate, and the like and water. Among these, a mixed solvent of a polar organic solvent and water is preferable, more preferably ethanol, methanol, acetone, propylene glycol, and a mixed solvent of ethyl acetate and water, most preferably a mixed solvent of ethanol and water. It is. Hot water is preferably used when extracting from the dried katsuhana product.

  Examples of the extraction method include a warm extraction method such as heating reflux, a supercritical extraction method, and the like. In these extraction methods, heating may be performed by applying pressure as necessary. When heating, it is necessary to prevent the solvent added to Kuzuka from volatilizing. When heating, the extraction temperature is preferably 50 ° C. or higher, more preferably 70 ° C. or higher, preferably 130 ° C. or lower, more preferably 100 ° C. or lower.

  The extraction time may be a time for sufficiently extracting soluble components from the extraction raw material, and may be set as appropriate according to the extraction temperature and the like. Preferably, it is 30 minutes to 48 hours. For example, when the extraction temperature is less than 50 ° C., it can be 6 hours to 48 hours, and when it is 50 ° C. or more, it can be 30 minutes to 24 hours.

  If necessary, the obtained extract may be concentrated by a method such as concentration under reduced pressure to form a liquid or a paste. However, since the aroma of Kuzuka is removed or reduced in the dry powder of the extract, it is preferable that the obtained extract is not subjected to a dry powdering treatment.

(Fragrance)
The fragrance | flavor of this invention contains the katsuka dried material and / or kuzuka extract as an active ingredient. The dried kuzuka and kuzuka extract have a sweet scent peculiar to kuzuka. Therefore, the fragrances of beverages, foods and the like can be improved by adding the fragrance of the present invention to beverages, foods and the like. Moreover, a fragrance can also be provided to the immersed foodstuff by immersing a foodstuff in liquid fragrance | flavor (for example, Kuzuhana extract). Furthermore, since a useful component is contained in the dried kuzu flower and the extracted kuzu flower solution, such a component can be ingested simultaneously.

  In the fragrance | flavor of this invention, a katsuka dried material and / or kuzuka extract are contained as an active ingredient, Preferably it is 0.05 mass% or more, More preferably, it is contained in the ratio of 0.1 mass% or more.

  It is preferable that the fragrance | flavor of this invention provides only a fragrance to a drink, a foodstuff, etc., and does not change the flavors, such as a drink and a foodstuff. Usually, Kuzuka's extract does not have bitterness, pebbles, etc., and is tasteless. Therefore, the fragrance | flavor containing such an extract is suitable for using as a fragrance | flavor for foodstuffs. However, for example, when the concentration of the Kuzuka extract and the extract in the fragrance is high, or when the temperature of the extract is 50 ° C. or lower, it may have a unique bitterness or pest. Even in such a case, bitterness and sashimi are improved by a combination with a specific food material described later.

(Food composition)
The food composition of the present invention contains the above fragrance, and preferably further contains a food material. If necessary, it contains additives and the like. The food material used in the food composition of the present invention is not particularly limited. Examples include tea leaves, camellia tea, coffee, cocoa, wheat leaves, ashitaba, kale, sweet potato stem leaves, and mulberry leaves (hereinafter these food materials may be referred to as “specific food materials”). . When mixing the said fragrance | flavor and a foodstuff material, only 1 type may be used for a foodstuff material and it may use 2 or more types together.

  In the present specification, the “specific food material” refers to the food material itself or a processed food material (for example, an extract obtained from the food material and a dried food material).

  In the present specification, the “processed product of a specific food material” refers to a material obtained by subjecting a specific food material to processing such as heating, fermentation, drying, and extraction.

  In this specification, especially when it is described as “a dry product of a specific food material”, a product obtained by drying a specific food material, a dry powder obtained by crushing a specific food material after drying, etc. It does not contain extracts of the following specific food ingredients.

  In the present specification, particularly when “extract of a specific food material” is described, the juice of the specific food material, the extract extracted from the specific food material, and the juice or extract are concentrated. It refers to a concentrated liquid, a dry powder (extract powder) obtained by drying these juices or extracts.

  As tea leaves derived from camellia plants, for example, non-fermented tea leaves (for example, green tea, green tea, sencha, bancha, and hojicha), semi-fermented tea leaves (for example, oolong tea), fully fermented tea leaves (for example, black tea), post-fermentation Examples include tea leaves (for example, puer tea), scented tea leaves (for example, jasmine tea), and the like.

  Bamboo tea is a Rosaceae plant, and its leaves are used as a raw material for sweeteners. Therefore, the drink obtained from this leaf has good palatability. Furthermore, in recent years, it has been found that it has an antiallergic action and is used as so-called health tea.

  Coffee and cocoa are food materials commonly used as beverages. For example, dried cocoa bean pulverized products, roasted coffee beans and crushed products thereof, and dry powders of extracts obtained by extracting them with water or hot water are usually used in the form used by those skilled in the art. be able to.

  The leaves obtained from the wheat leaves of the grass family, the citrus plant ashitaba, the cruciferous plant kale, the convolvulaceae sweet potato foliage, and the mulberry plant mulberry leaves are dried green powder, juice In recent years, it has been used as a green juice material obtained by processing such as. These green juice materials have good palatability and can use extracts such as these dry powders, squeezed juice, and extract powder obtained by drying the squeezed juice.

The food composition of the present invention may be prepared by adding excipients, extenders, binders, thickeners, emulsifiers, colorants, flavors other than the flavors of the present invention, other food ingredients, seasonings, and pharmaceuticals as necessary. You may contain additives, such as a raw material. Examples of additives include royal jelly, propolis, vitamins (A, B ₁ , B ₂ , B ₆ , B ₁₂ , niacin, C, D, E, K, folic acid, pantothenic acid, biotin, derivatives thereof, etc.) , Minerals (iron, magnesium, calcium, zinc, selenium, etc.), chitin / chitosan, lecithin, polyphenols (flavonoids, derivatives thereof, etc.), carotenoids (lycopene, astaxanthin, zeaxanthin, lutein, etc.), xanthine derivatives (caffeine, etc.) ), Fatty acids, proteins (collagen, elastin, etc.), mucopolysaccharides (hyaluronic acid, chondroitin, dermatan, heparan, heparin, ketalan, salts thereof, etc.), amino sugars (glucosamine, acetylglucosamine, galactosamine, acetylgalactosamine) , Neuraminic acid, acetylneuraminic acid, hexosamine, salts thereof), oligosaccharides (isomalto-oligosaccharides, cyclic oligosaccharides, etc.) phospholipids and their derivatives (phosphatidylcholine, sphingomyelin, ceramides, etc.), sulfur-containing compounds (Alliin, Sepaene, taurine, glutathione, methylsulfonylmethane, etc.), sugar alcohol, lignans (sesamin, etc.), animal and plant extracts containing these, root vegetables (turmeric, ginger, etc.) and the like.

  The food composition of the present invention can be used as it is as a food and beverage, or as a raw material for obtaining a food (for example, a beverage).

  For example, when used as a raw material for obtaining a beverage, the above-described various tea leaves and dried kuzu flower may be mixed to form a food composition (for example, a food for beverage). When the beverage food product thus obtained is extracted (decocted) with hot water or the like, a tea beverage having the scent of Kuzuka is obtained.

  Therefore, in this invention, you may mix a foodstuff material and the said fragrance | flavor, or you may mix a katsuka dried product or a kuzuka extract directly with a foodstuff material. In the latter case, for example, a fragrance is imparted in the process of obtaining the final food, such as a tea beverage.

  The food composition of the present invention may be processed into a form such as a granule, a tablet, or a tea bag depending on the application. For example, if the food composition of the present invention is made into granules, the obtained granules can be mixed with water or hot water to make a beverage. If provided in the form of a tea bag, the food composition of the present invention can be used as a raw material for extraction, and further, an extract obtained by immersing the tea bag in hot water or the like can be used as a beverage. .

  In the food composition of the present invention, when the fragrance and the food material are contained, the mixing ratio is not particularly limited. For example, the blending ratio of the fragrance is preferably 0.01 parts by mass or more, more preferably 0.05 to 50 parts by mass with respect to 100 parts by mass of the food material.

  Next, the case where the food composition of the present invention is a beverage will be described. The beverage is one embodiment of the food composition, and can be prepared from a solid food composition according to another embodiment. For example, a solid food composition can be put in a tea bag or the like and immersed in a medium (hot water, water, hydrous alcohol, or alcohol) to obtain a beverage.

  Specifically, the solid food composition of the present invention is placed in an extraction device (pot, teapot, tea bag, etc.), and a medium (for example, water or hot water) is added. The components of the solid food composition can be eluted into the medium, and the resulting liquid can be used as a beverage. If necessary, a beverage may be obtained by solid-liquid separation.

  When water or hot water is used as the medium, the amount of the medium is preferably 10 parts by mass or more, more preferably 50 parts by mass or more, with respect to 1 part by mass of the solid food composition (tea leaves, etc.) of the present invention. Preferably 5000 parts by mass or less, more preferably 4500 parts by mass or less, and most preferably 4000 parts by mass or less.

  The extraction temperature is preferably 20 ° C. or higher, more preferably 70 ° C. or higher, preferably 100 ° C. or lower, more preferably 98 ° C. or lower. The extraction time is preferably 1 minute or more, more preferably 2 minutes or more, preferably 6 hours or less, more preferably 2 hours or less, and most preferably 1 hour or less.

  Moreover, you may prepare a drink by the method different from the above. For example, first, an extract is obtained by immersing green tea or the like in a medium (water, hot water, hydrous alcohol, alcohol or the like). If necessary, the extract may be concentrated by evaporating the medium. And the extract may be mix | blended with a kuzu flower extract etc. and a drink may be obtained.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to this range.

Example 1
A fragrance was prepared using dried kuzuhana (Katsuhana dry powder: manufactured by Ota Gakusansha) and hot water. Specifically, 0.1 g, 0.5 g, and 1 g of dried Kuzuka powder were each immersed in 150 mL of hot water for 3 minutes to obtain an extract. These extracts were then filtered and the filtrate was cooled to room temperature. Each of these filtrates was used as a test fragrance.

  Each said test fragrance | flavor was concentrate | evaporated under reduced pressure at room temperature, it was made to dry, and the dry powder was obtained. Each of these dry powders was dissolved in 150 mL of hot water and cooled to room temperature. These liquids were used as comparative fragrances.

  Then, 10 female panelists were asked to answer either “having a sweet scent”, “having a slightly sweet scent”, or “having no scent” for each of the test fragrance and the comparative scent. The results are shown in Table 1. The values in Table 1 indicate the number of people.

  As shown in Table 1, with respect to the test fragrances, almost all panelists answered “has a sweet scent”. That is, it turns out that the fragrance | flavor which has the outstanding fragrance was obtained. On the other hand, as for the comparative fragrance, the fragrance obtained using 0.1 g and 0.5 g of Kuzuhana dry powder had 8 or more panelists who answered “no fragrance”.

(Example 2)
Any one of 0.1g dried kuzuhana (Katsuhana dry powder: manufactured by Ota Gakusan) and 4 types of tea leaves (green tea leaves (sencha), oolong tea leaves, black tea leaves, and persimmon tea leaves) (1g) Were packaged in tea bags to prepare beverage foods. Next, each tea bag was immersed in 150 mL of hot water for 3 minutes to prepare four types of test beverages 1-1 to 1-4.

  For comparison, tea bags each containing only 4 types of tea leaves were prepared, and each tea bag was immersed in 150 mL of hot water for 3 minutes to prepare 4 types of comparative beverages 1-1 to 1-4. .

  Ten female panelists sampled these test drinks 1-1 to 1-4 and comparative drinks 1-1 to 1-4. The female panelists then compared the flavor of each test beverage with the flavor of each comparative beverage containing only the corresponding tea leaves (non-Kuzuka beverage), “preferred”, “not preferred”, and “neither” It was evaluated in three stages of “No”. The panelists were not told what each beverage contained. The results are shown in Table 2. The values in Table 2 indicate the number of people.

  As shown in Table 2, it was found that there were many panelists who answered “preferred” as compared to the flavor of the comparative beverage 1 for the flavor of any of the test beverages 1. Therefore, it was found that the beverage obtained by mixing tea leaves and dried kuzuka and extracting with hot water is given the katsuka scent and the beverage taste is improved. In particular, when using green tea, oolong tea, and black tea, that is, tea leaves derived from the camellia plant, the flavor was very good.

(Example 3)
1 g each of green tea leaves (sencha), oolong tea leaves, black tea leaves, strawberry tea leaves, puer tea leaves, ground coffee beans after roasting, and roasted wheat nuts were prepared. And the prepared raw material was immersed in hot water (200 mL) for 2 minutes, filtered, and allowed to stand until it reached room temperature, thereby obtaining beverages from the respective raw materials. For cocoa powder, 1 g was dissolved in hot water (200 mL) and then allowed to stand until room temperature to prepare 8 types of beverages.

  Next, 1 g of dried kuzuhana (Katsuhana dry powder: manufactured by Ota Gassan Co., Ltd.) was immersed in 1000 mL of hot water for 2 minutes. Then, it filtered and the filtrate was obtained. The filtrate was cooled to room temperature to obtain a kuzuhana extract (fragrance 1).

  The 8 types of beverages (100 mL) were mixed with the fragrance 1 (30 mL) to prepare test beverages 2-1 to 2-8.

  The eight types of beverages (100 mL) were each mixed with water (30 mL) to prepare comparative beverages 2-1 to 2-8.

  These test drinks 2-1 to 2-8 and comparative drinks 2-1 to 2-8 were sampled by 10 female panelists. The female panelists then compared the flavor of each test beverage with the flavor of each comparative beverage (non-flavored beverage) containing only the corresponding tea leaves, coffee beans, cocoa powder, or wheat nuts, as “preferred” The evaluation was made in three stages, “not preferable” and “neither”. The panelists were not told what each beverage contained. The results are shown in Table 3. The values in Table 3 indicate the number of people.

  As shown in Table 3, there were many panelists who answered “preferred” compared to the flavor of the comparative beverage 2 for the flavor of any of the test beverages 2. Therefore, it turns out that the test drink 2 contains the fragrance 1 to give the scent of Kuzuka and improve the flavor.

Example 4
2 g of dried Kuzuka (Katsuhana dry powder: manufactured by Ota Gassan) was immersed in 2000 mL of hot water for 2 minutes. Then, it filtered and the filtrate was obtained. The filtrate was cooled to room temperature to obtain a kuzuhana extract (fragrance 2).

  Test drink 3 (3) was prepared by mixing dry powder of barley leaves, dry powder of kale, dry powder of tomorrow, dry powder of mulberry leaves, and dry powder of sweet potato stover (2 g) and flavor 2 (100 mL). -1 to 3-5) were prepared.

  Barley young leaf dry powder, kale dry powder, tomorrow dry powder, mulberry leaf dry powder, and sweet potato stover leaf dry powder (2 g) and water (100 mL) were mixed, respectively, and comparative beverage 3 (3- 1-3-5) were prepared.

  Subsequently, the fragrance | flavor 2 was freeze-dried and the dry powder was obtained. The obtained dry powder was dissolved again in 1000 mL of water to prepare an extract powder solution of Kuzuka. Then, dry powder of barley young leaves, dry powder of kale, dry powder of tomorrow, dry powder of mulberry leaves, dry powder of sweet potato stalks and leaves (100 mL) Control beverages (3-1 to 3-5) were prepared by mixing each.

  In order to compare the flavor with and without the fragrance 2 between beverages containing the same material, each female test beverage 3 and each comparative beverage 3 were sampled by 10 female panelists. Next, the flavors of each test beverage 3 and each comparative beverage 3 are contrasted, and the flavor of each test beverage 3 is “preferred”, “not preferred”, and “neither” compared to the flavor of each comparative beverage 3. To answer any of these questions.

  Next, in order to compare the flavors of the beverage containing the same material with the flavor containing the fragrance 2 and the case of containing the katsuka extract powder solution which is not the fragrance of the present invention, each test beverage 3 and each control beverage are Ten female panelists tasted. Subsequently, the flavors of each test beverage 3 and each control beverage are compared, and the flavor of each test beverage 3 is “preferred”, “not preferable”, and “neither” relative to the flavor of each control beverage. One of them was answered.

  Furthermore, in order to compare the flavor of the case where the extract powder solution of the kuzuka extract which is not the fragrance | flavor of this invention is included between the drinks containing the same raw material, each comparison drink 3 and each control drink are 10 persons. Of the female panelist. Next, the flavors of each comparative beverage 3 and each control beverage are compared, and the flavor of each control beverage is “preferred”, “not preferable”, and “neither” relative to the flavor of each comparative beverage 3. One of them was answered.

  These results are shown in Table 4. The values in Table 4 indicate the number of people.

  As shown in Table 4, when the flavors of each test beverage 3 and each comparative beverage 3 were compared, most panelists answered that each test beverage 3 was “preferred”. Therefore, each test drink 3 containing the fragrance | flavor of this invention was given the scent of Kuzuka, and the flavor improved.

  Moreover, also when the flavor of each test drink 3 and each control drink was compared, most panelists answered that each test drink 3 was more preferable. That is, it was found that the extract powder of Kuzuka is unsuitable for use as a fragrance because the aroma of Kuzuka is removed or reduced.

  Furthermore, when the flavors of the comparative beverages 3 and the control beverages were compared, most panelists answered “Neither”. That is, the result is that the Kuzuka extract powder solution is almost the same as water, and this result also indicates that Kuzuka extract powder is inappropriate for use as a fragrance.

(Production Example 1)
Tea bags (3 g per packet) were prepared using the following raw materials.

<Blending ingredients>
Katsuhana dry powder 50
Matsuba tea leaves 10
Green tea leaves 30
Brown rice 10

(Production Example 2)
Beverages were prepared using the following raw materials. Specifically, Kuzuka dry powder (10 g), black tea leaf (10 g), and wheat for barley tea (30 g) were each immersed in 1 L of hot water (98 ° C.) for 10 minutes and filtered. Each beverage was mixed in the following volumes.

<Compounding ingredients> Blending quantity Beverage obtained from Kuzuhana dry powder 200 mL
500ml beverage obtained from tea leaves
Beverage obtained from wheat for barley tea 300mL
Ascorbic acid 500mg

(Production Example 3)
Using the beverage used in Production Example 2, a beverage was prepared with the following blending amount.

<Compounding ingredients> Blending quantity Beverage obtained from Kuzuhana dry powder 200 mL
500ml beverage obtained from tea leaves
Beverage obtained from wheat for barley tea 300mL

(Example 5)
500 mL of the tea beverage obtained in Production Example 2 and Production Example 3 was placed in a transparent plastic bottle container and allowed to stand at room temperature for 1 week. As a result, the beverage containing ascorbic acid obtained in Production Example 2 was found to have excellent stability because it was less discolored than the beverage of Production Example 3 and no precipitation was observed.

  According to the present invention, a fragrance containing dried kuzuka and / or kuzuka extract as an active ingredient has an excellent aroma and is useful as a fragrance for foods used in foods, beverages and the like. Furthermore, foods, beverages, and the like obtained by mixing the fragrance of the present invention with food materials, in particular, specific food materials, are imparted with the aroma possessed by Kuzuka and the flavor is improved. In addition, useful components of Kuzuka can be taken at the same time.

Claims (2)

  A fragrance containing dried kuzuka and / or kuzuka extract as an active ingredient.   The composition for foodstuffs containing the fragrance | flavor of Claim 1.