JP2019010098A - Flavor deterioration inhibitor and flavor deterioration inhibition method - Google Patents

Abstract

To provide a flavor deterioration inhibitor of a placenta extract of mammalian, and a method for inhibiting deterioration of flavor of the placenta extract of mammalian.SOLUTION: There are provided a flavor deterioration inhibitor for a placenta extract of mammalian containing an extract of fruit of Lycium chinense as an active ingredient, and a flavor deterioration inhibition method for the placenta extract of mammalian including a process for adding the extract of fruit of Lycium chinense to the placenta extract of mammalian or a composition containing the same.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a technique for suppressing deterioration of flavor caused by a placental extract of a mammal.

  Extracts from mammalian placenta are also called so-called placenta, and various usefulnesses have been reported. Placenta contains various nutrients such as amino acids, proteins, lipids, carbohydrates, vitamins, minerals, nucleic acids and enzymes contained in the placenta, an important organ that connects the mother and fetus. Placenta promotes the repair of damaged tissues such as wounds and ulcers, improves metabolism, improves liver function, anti-inflammatory, cell activation, anti-fatigue, reactive oxygen removal, hormone balance adjustment, whitening In addition, it has been reported to have various effects such as a wrinkle / sag improvement effect, and is widely used in the fields of foods and drinks, pharmaceuticals and cosmetics.

  Placenta can be taken not only by injection but also orally. For example, Patent Document 1 describes an oral composition containing placenta, lactic acid bacteria, and a hydrogen source as active ingredients. Patent Document 1 discloses that this oral composition has effects such as improvement of constipation, good awakening and falling asleep, improvement of fatigue, and skin beautifying effect.

  Patent Document 2 describes a smoldering inflammation inhibitor accompanying aging, which comprises ethanolamine and amino acids contained in a mammalian placenta extract as active ingredients.

Japanese Unexamined Patent Publication No. 2017-012104 Japanese Unexamined Patent Publication No. 2017-071600

  However, the placenta has a problem that the flavor tends to change with time, and even if it is stored in a sterile state, the sourness and bitterness become stronger after a certain period of time, making it difficult to take orally. There has been no report on a technique for suppressing the deterioration of the placenta taste.

  Then, this invention is providing the method for suppressing the deterioration of the flavor by the placenta extract of a mammal.

  The present inventors stored a composition obtained by adding a wolfberry extract to a placenta extract of a mammal and a composition not containing the wolfberry extract at 25 ° C. and 40 ° C. for a certain period of time, respectively. And the change of flavor was compared. As a result, it has been found that the composition containing the wolfberry extract is suppressed in flavor change as compared with the composition not containing it.

  The present invention provides a flavor degradation inhibitor for a placenta extract of a mammal containing an extract of wolfberry as an active ingredient.

  Moreover, this invention provides the composition for oral administration containing the said flavor deterioration inhibitor and a placenta extract of mammals.

  The present invention also provides the oral composition, wherein the oral composition is a beverage.

  The present invention also provides a method for inhibiting flavor deterioration for a mammalian placenta extract, comprising the step of adding an extract of wolfberry to a placenta extract of a mammal or a composition containing the same.

  According to the present invention, it is possible to suppress the deterioration of the flavor caused by the mammalian placenta extract, and thus it is possible to preserve the composition for a long time while maintaining the flavor of the composition containing the mammalian placenta extract. . In addition, since the oral composition of the present invention contains a mammalian placenta extract, it promotes repair of damaged tissues such as wounds and ulcers, improves metabolism, improves liver function, anti-inflammatory, cell activation, anti-fatigue, It has effects such as removal of active oxygen, adjustment of hormone balance, whitening and improvement of wrinkles and sagging. Further, it is known that wolfberry can suppress erythema and blackening of the skin, and can accelerate the recovery of the blackened skin, that is, has a whitening effect. Therefore, the oral composition of the present invention also has a whitening effect due to the extract of wolfberry. Thus, by ingesting the oral composition of the present invention, it is possible to simultaneously obtain the effect of the mammalian placenta extract and the effect of the wolfberry extract.

The figure which shows the example of a scale of VAS used by this evaluation. The figure which shows the comparison result of the flavor between frozen preservation | save samples in the presence or absence of a wolfberry fruit extract. The figure which shows the comparison result of the smell (preference) between the frozen preservation | save sample and the high temperature / humidity preservation | save sample in the presence or absence of a wolfberry fruit extract. The figure which shows the comparison result of the acidity (preference) between the frozen preservation | save sample and the high temperature / humidity preservation | save sample in the presence or absence of a wolfberry fruit extract. The figure which shows the comparison result of the sweetness (preference) between the frozen preservation | save sample and the high temperature / humidity preservation | save sample in the presence or absence of a wolfberry fruit extract. The figure which shows the comparison result of the deliciousness between the frozen preservation | save sample and the high temperature / humidity preservation | save sample in the presence or absence of a wolfberry fruit extract. The figure which shows the correlation of the smell (preference) versus deliciousness in a VAS score.

  The present invention provides a flavor degradation inhibitor for a placental extract of a mammal. The flavor deterioration inhibitor of the present invention contains an extract of wolfberry as an active ingredient.

  In this specification, “degradation of flavor” refers to a change in flavor over time, particularly a change in flavor in a bad direction. In the present invention, the deterioration of flavor includes, for example, an increase in sourness, an increase in bitterness, a decrease in taste balance, an increase in unpleasant odor, a decrease in taste, and a decrease in ease of consumption. In particular, “degradation of flavor” includes not reducing a preferable odor and not increasing an undesired odor in tastes of food and the like.

  A composition containing a mammalian placenta extract has an increased taste of sourness and bitterness, or a decrease in the balance of taste over a few weeks or months, even when stored under aseptic conditions. It will deteriorate. The flavor degradation inhibitor of the present invention suppresses the degradation of flavor caused by such a placenta extract of mammals, and enables stable storage over a long period of time.

  As used herein, “suppressing flavor degradation” refers to inhibiting flavor degradation due to a placental extract of a mammal for a certain period of time, for example, several months, half a year, one year or several years.

  As used herein, “mammal” includes cows, pigs, horses, sheep and humans. As a method for extracting from a mammalian placenta, a conventionally known extraction method can be used. For example, an enzymatic decomposition method using an enzyme such as a protease, a hot water extraction method using hot water, and an acidic solution. An acid hydrolysis method or the like can be used. A commercially available placenta extract or the like may be used as the placenta extract of mammals.

  As used herein, “wolfberry” is the fruit of a wolfberry (Lycium chinense or Lycium barbarum). In the present invention, wolfberry (coconut), which is one of herbal medicines, may be used as the wolfberry.

  In the present invention, the extract of wolfberry can be an extract extracted from wolfberry by any known extraction method. For example, the extract etc. which were obtained by heating the mixture of a wolfberry and an extraction solvent can be used. As the extraction solvent, water, an organic solvent, or the like can be used. Organic solvents include lower alcohols such as methanol, ethanol, n-propanol, isopropanol and t-butanol; liquid polyhydric alcohols such as glycerin, propylene glycol and 1,3-butylene glycol; ketones such as acetone; ethyl acetate And esters such as diethyl ether and tetrahydrofuran. The wolfberry extract is not only an extract such as an aqueous solution, but also powder and granules obtained by drying the extract. Moreover, you may use a commercially available extract as a wolfberry extract. For example, as a powdered wolfberry extract, for example, commercially available wolfberry extract powder MF (manufactured by Maruzen Pharmaceutical Co., Ltd.), wolfberry extract powder (manufactured by Matsuura Pharmaceutical Co., Ltd.) and wolfberry fruit extract powder (manufactured by Nippon Powdered Medicine) Can do.

  The flavor deterioration inhibitor of the present invention may be an extract of wolfberry itself or a composition containing an extract of wolfberry and other components. The other components can be, for example, bases, carriers, excipients, binders, disintegrating agents, lubricants and coloring agents that can be used in foods and pharmaceuticals.

  The flavor deterioration inhibitor of the present invention can be in any form such as powder, granule, tablet and liquid.

  By adding the flavor deterioration inhibitor of the present invention to the mammalian placenta extract itself or a composition containing the same, deterioration of the flavor caused by the mammalian placenta extract can be suppressed.

  The present invention also provides an oral composition containing the above-described flavor deterioration inhibitor and a mammalian placenta extract. Since the composition for oral use of the present invention contains an extract of wolfberry, the deterioration of flavor is suppressed. Therefore, the oral composition of the present invention can maintain the flavor for a certain period of time, for example, several months, half a year, one year or several years, and can be stored for a long period of time.

  In the oral composition of the present invention, the blending ratio of the wolfberry extract and the mammalian placenta extract can be appropriately set so as to be a ratio capable of suppressing the deterioration of the flavor. . The blending ratio of the wolfberry extract and the mammalian placenta extract only needs to contain a certain amount or more of the wolfberry extract, so the wolfberry extract and the mammalian placenta extract The mixing ratio may be, for example, 0.0001 or more as a mass ratio, and can be appropriately set in consideration of the balance of the taste of the entire composition including the flavor. The blending ratio of wolfberry seed extract and mammalian placenta extract is l0.0001-20: 1, for example 0.001-10: 1 or 0.01-1: 1 as the weight ratio of the powder of each extract Can be.

  The oral composition of the present invention can be in the form of food and pharmaceuticals. Foods include beverages, foods for the sick, health foods, functional foods, foods for specified health use, dietary supplements and supplements.

  Since the oral composition of the present invention contains a mammalian placenta extract, it promotes repair of damaged tissues such as wounds and ulcers, improves metabolism, improves liver function, anti-inflammatory, cell activation, anti-fatigue, active oxygen It has effects such as removal, hormone balance adjustment, whitening and wrinkle / sag improvement. Further, it is known that wolfberry can suppress erythema and blackening of the skin, and can accelerate the recovery of the blackened skin, that is, has a whitening effect. Therefore, the oral composition of the present invention also has a whitening effect due to the extract of wolfberry. Thus, by ingesting the oral composition of the present invention, it is possible to simultaneously obtain the effect of the mammalian placenta extract and the effect of the wolfberry extract.

  The oral composition of the present invention can be in any form such as powders, tablets, troches, pills, capsules, solutions, suspensions, emulsions, jellies and syrups. Moreover, the composition for oral use of this invention can be a film coat agent coat | covered with the coating agent.

  The oral composition of the present invention may further contain a base, a carrier, an excipient, a binder, a disintegrant, a lubricant, a colorant and the like that can be used in foods and pharmaceuticals.

  In the present invention, the carrier and excipient include lactose, glucose, sucrose, mannitol, dextrin, potato starch, corn starch, calcium carbonate, calcium phosphate, calcium sulfate, crystalline cellulose and the like.

  Binders include starch, gelatin, syrup, tragacanth gum, polyvinyl alcohol, polyvinyl ether, polyvinyl pyrrolidone, hydroxypropylcellulose, methylcellulose, ethylcellulose and carboxymethylcellulose.

  Disintegrants include starch, agar, gelatin powder, crystalline cellulose, calcium carbonate, sodium bicarbonate, sodium alginate, sodium carboxymethylcellulose, calcium carboxymethylcellulose, and the like.

  Lubricants include magnesium stearate, hydrogenated vegetable oil, talc and macrogol. In addition, any colorant that is allowed to be added to foods and pharmaceuticals can be used as the colorant.

  The flavor deterioration inhibitor and oral composition of the present invention are sucrose, gelatin, purified shellac, gelatin, glycerin, sorbitol, ethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, polyvinylpyrrolidone, cellulose phthalate acetate, if necessary. One or more layers may be coated with hydroxypropylmethylcellulose phthalate, methyl methacrylate, methacrylic acid polymer, or the like.

  The flavor deterioration inhibitor and oral composition of the present invention may further contain a stabilizer, an antifoaming agent, a pH adjusting agent, a buffering agent, a solubilizing agent, a sweetening agent, a flavoring and the like, if necessary.

  The oral composition of the present invention is provided as a beverage containing, for example, placenta extract pure powder, pearl barley extract, wolfberry extract, food additive citric acid, sucralose as a sweetener, fruit flavor as a flavor, and water. Can do.

  The present invention also provides a method for inhibiting flavor degradation for a mammalian placenta extract. The method of the present invention comprises adding a wolfberry fruit extract to a mammalian placenta extract or a composition containing the same. The method for adding the wolfberry extract is not particularly limited, and a conventionally known addition method can be used.

  In the step of adding the wolfberry extract, the addition amount is not particularly limited, but the blending ratio of the wolfberry extract and the mammalian placenta extract is 0.001 to 20: 1 as a mass ratio, preferably You may set the addition amount so that it may become 0.01-1: 1.

  If it is the method of this invention, deterioration of the taste of a placenta extract of a mammal can be effectively suppressed by adding the extract of a wolfberry, and long-term preservation | save is attained.

  Hereinafter, examples will be shown and the embodiment of the present invention will be described in more detail. However, the present invention is not limited to the following examples.

Test 1 Preliminary test on the effect of wolfberry fruit extract on placenta-containing beverages In order to investigate the approximate tendency of wolfberry fruit in the beverage containing placenta extract, it has an inhibitory effect on flavor deterioration. The following tests were conducted.

(Appearance and properties evaluation method)
The properties were confirmed visually. For the color tone, the Lab value was calculated using a spectral colorimeter (SE-2000, Nippon Denshoku Industries Co., Ltd.).

(PH measurement method)
The pH was measured using pH-METER (F-52, HORIBA).

(Measurement method of Brix value)
The Brix value was measured using a hand-held refractometer (ATC-1, Atago).

(Production of composition)
Placenta extract pure powder (manufactured by Snowden) 300.0 mg, pearl barley extract 100.0 mg, wolfberry extract 5.0 mg, food additive citric acid 70.0 mg, sucralose 10.0 mg as sweetener, grapefruit flavor 75.0 mg, and water 9440.0 mg was mixed to prepare an oral composition (Example 1). The extract of wolfberry is Kokushi Extract Powder MF (manufactured by Maruzen Pharmaceutical). The pearl barley extract is pearl barley extract R (manufactured by Matsuura Pharmaceutical). The grapefruit flavor is a grapefruit flavor (manufactured by Chemi-Com Japan).

  As a comparative example, an oral composition (Comparative Example 1) formulated with the same blending amount as Example 1 was prepared except that the wolfberry extract was not blended. Table 1 shows a recipe for the compositions of Comparative Example 1 and Example 1.

  The compositions of Example 1 and Comparative Example 1 were sterilized at 80 ° C. for 20 minutes and stored at room temperature for 1 week. Each of these compositions was used as an initial in the following experiment.

(Evaluation and measurement of appearance, properties, pH and Brix values)
For the compositions of Example 1 and Comparative Example 1 immediately after production, the appearance, properties, pH and Brix values were evaluated and measured by the methods described above. These results are shown in Table 2.

  As shown in Table 2, the composition of Example 1 showed almost no difference from the composition of Comparative Example 1 in appearance, properties, pH, and Brix value. Therefore, wolfberry extract was shown not to affect the appearance, properties, pH and Brix values of the composition.

(Preservation test with or without wolfberry fruit)
10 ml each of the compositions of Example 1 and Comparative Example 1 were dispensed into 15 ml tubes under aseptic conditions. These were divided into two groups, one was stored at 25 ° C and 65% relative humidity (RH) (long-term storage test), and the other was stored at 40 ° C and 75% relative humidity (RH) (acceleration test). .

  The group stored at 25 ° C. was evaluated immediately after the start of storage (Initial) and 1 month after the start of storage, and the group stored at 40 ° C. was evaluated after 1 week and 1 month after the start of storage. The evaluation of flavor was performed by 4 trained panelists A to D. Table 3 shows the evaluation results of the group stored at 25 ° C, and Table 4 shows the evaluation results of the group stored at 40 ° C.

  As shown in Table 3, immediately after the start of storage (Initial), the composition of Example 1 tended to feel sour, although the flavor was not impaired. This is considered to be the effect of blending the wolfberry extract.

  After 1 month of storage at 25 ° C., the composition of Example 1 had a tendency to feel sour immediately after the start of storage, and almost no change in flavor was observed. On the other hand, with regard to the composition of Comparative Example 1, more people felt sour after one month than immediately after the start of storage, and a slight change in flavor was observed (Table 3).

  As shown in Table 4, when the composition was stored at 40 ° C for 1 week (corresponding to storage at 25 ° C for about 1.5 months), the composition of Example 1 showed no change in flavor. On the other hand, in the composition of Comparative Example 1, some people felt sourness or odor, and a slight change in flavor was observed.

  When stored at 40 ° C. for 1 month (corresponding to storage at 25 ° C. for about half a year), the composition of Example 1 tends to feel a little bitter or sour, and a slight change in flavor was observed. . On the other hand, in the composition of Comparative Example 1, all the panelists strongly felt an increase in sourness and a deterioration in flavor.

  The above results show that the composition of Example 1 containing the wolfberry extract can suppress the deterioration of taste even when stored at 40 ° C. for one month, which corresponds to storage for about half a year. It was done.

(PH and Brix value after storage at 40 ° C)
The compositions of Example 1 and Comparative Example 1 were measured for pH and Brix values after storage at 40 ° C. for 1 week and 2 weeks.

  The pH after storage for 1 week was 3.14 in Example 1 and 3.13 in Comparative Example 1. Further, the Brix value after storage for 1 week was 5.0 in Example 1 and 5.1 in Comparative Example 1. The pH after storage for 2 weeks was 3.14 in Example 1 and 3.14 in Comparative Example 1. The Brix values after 2 weeks of storage were 5.2 for Example 1 and 5.1 for Comparative Example 1.

  From these results, it was shown that the wolfberry extract did not affect the pH and Brix values of the composition even during the storage period.

Test 2 Detailed test on the effect of wolfberry fruit extract on placenta-containing beverages Based on the test for the presence or absence of flavor suppression in Test 1 above, wolfberry fruit suppresses flavor deterioration in beverages containing placenta extract It was shown to have an effect. In Test 1, all samples were prepared at the same time, and sensory evaluation was performed at the passage of each storage period of Initial, 1 week, and 1 month. In this test 2, in order to more strictly evaluate the change in flavor, an attempt was made to perform sensory evaluation of the composition before and after storage at the same time.

  As the composition before storage, a cryopreserved sample which was prepared in Comparative Example 1 and Example 1 in the same manner as in Test 1 above and then stored frozen at −30 ° C. was used. It has been found that by freezing and storing, it can be stored without deteriorating the flavor and does not change from the flavor immediately after production. As the composition after storage, the compositions of Comparative Example 1 and Example 1 in Test 1 above were prepared, and then stored at 40 ° C. under high temperature and high humidity conditions (acceleration test) of 75% relative humidity for 1 month. A high temperature and high humidity sample was used. Storage under high temperature and high humidity conditions of 75% relative humidity at 40 ° C (accelerated test) is equivalent to storage for about half a year at 25 ° C.

(Evaluation and measurement of appearance, properties, pH and Brix values)
For the compositions of Example 1 and Comparative Example 1 immediately after production, the appearance, properties, pH and Brix values were evaluated and measured by the methods described above. These results are shown in Table 5.

  As shown in Table 5, it was shown that there was no difference in the appearance, properties, pH, and Brix value of the composition in Example 1 and Comparative Example 1 for both the frozen and high temperature and high humidity samples. That is, it was recognized that the inclusion of the extract of wolfberry has no influence on the deterioration of the physical property value both at the time of preparation and after storage.

(Preservation test with or without wolfberry fruit extract)
<Subject> 5 panelists (3 men and 2 women)
In conducting this study, we created an experimental plan incorporating ethical and personal information protection, received consent, and obtained participation consent from all subjects.

  In order to test that the extract of wolfberry has an inhibitory effect on flavor deterioration, the following sensory test was performed.

1.Method
<Sample amount>
The volume was 5 mL for each sample.

<About evaluation items and evaluation methods>
Evaluation was performed by VAS (visual analogue scale). The basic taste (sweetness and sourness), and the taste and taste of each taste were evaluated. Each evaluation item was evaluated by a visual analogue scale (VAS) using a horizontal straight line having a length of 10 cm with a mark of evaluation content at each end (Table 6). The marks at both ends are words “not at all” to “very strong” or “very unfavorable” to “very bad” indicating the degree of strength (strength) for each evaluation item. Is preferred. "

  First, the “frozen storage sample” of Comparative Example 1 was evaluated. For panelists, after ingesting the “refrigerated sample” of Comparative Example 1, the vertical position that best reflects the intensity and preference perceived by the panelists for each evaluation item should be marked with a vertical line. I directed. Next, the “high temperature and high humidity storage sample” of Comparative Example 1 was evaluated in the same manner as the frozen storage sample, and the same VAS straight line was instructed to be marked.

  Subsequently, Example 1 was also evaluated in the same manner as in Comparative Example 1. After the evaluation was completed, the distance from the left end of the line to the mark given by the panelist was measured in 1 mm units (0 to 100) as the VAS score for each evaluation item.

<Evaluation procedure>
(1) Smell The odor of the sample dispensed in the plastic cup was sniffed directly with the nose, and the strength and taste of the odor were evaluated.
(2) Taste The sample used for evaluation of odor was used as it was for evaluation of taste. After tasting in the mouth, she exhaled each time. A normal temperature mineral water was used as a washing liquid for rinsing the mouth. After putting each material into the mouth, the timing of rinsing the mouth was left to the preference of each panelist.

<Statistical analysis>
A paired t-test was performed on the evaluation results by VAS. Significance level was less than 5%.

2. Results From the VAS scores of the frozen samples of Comparative Example 1 and Example 1, the effect on the flavor of blending wolfberry extract was analyzed. The results are shown in Table 7 and FIG.

  In the cryopreserved sample, no significant difference is recognized in the results of Comparative Example 1 and Example 1 in all the evaluation items. That is, in the frozen storage sample, no influence on the flavor due to the presence or absence of an extract of wolfberry was observed in the oral composition at the time of preparation.

  Next, from the VAS scores of the high-temperature and high-humidity samples of Comparative Example 1 and Example 1, the influence on the flavor of the high-temperature and high-humidity sample by blending wolfberry fruit extract was analyzed. For each of Comparative Example 1 and Example 1, the change in flavor between the frozen storage sample and the high temperature and high humidity sample was analyzed. The results are shown in Table 8 and FIGS.

3. Discussion As is clear from Table 8 and FIGS. 3 to 6, in Comparative Example 1, 1-2 odor (preference), 2-2 acidity (preference), 3-2 sweetness (preference) and 4 of the evaluation items There was a significant difference in the change in the VAS score between the frozen and high-temperature and high-humidity samples. On the other hand, in Example 1, there was no significant difference in the VAS score between the frozen storage sample and the high temperature and high humidity sample in all items.

  Here, the frozen storage sample is equivalent to the sample at the time of preparation, and the high temperature and high humidity sample is equivalent to the sample stored at 25 ° C. for about half a year. In Comparative Example 1, the VAS score for the above-mentioned evaluation items of the flavor decreased after storage for half a year (high temperature and high humidity sample) compared to the time of preparation (frozen sample), indicating deterioration of the flavor due to storage It was. On the other hand, in Example 1, there was no significant difference in the VAS score between the time of production (frozen storage sample) and the half-year storage (high temperature and high humidity sample) in all evaluation items for flavor, and there was no change in flavor. It was shown that. Regardless of the presence or absence of wolfberry fruit extract, there was no significant difference in odor (strength), acidity (strength) and sweetness (strength) between frozen and high temperature and high humidity samples .

  In this study, “taste” correlates best with “odor (preference)”. Improved taste by containing wolfberry fruit extract not only reduces odor preference, but also reduces acidity and sweetness preference, contributing to the overall taste balance of the test composition It was thought that

Test 3 Examination of concentration of wolfberry fruit extract for suppression of flavor deterioration In the above sensory evaluation, it was shown that the extract of wolfberry fruit has an effect on the suppression of flavor deterioration. In the above test,
In the above sensory evaluation, the taste and smell (preference) showed a good correlation, and it was considered that the deterioration of the flavor could be predicted using the smell (preference) as an index. FIG. 7 is a diagram showing the correlation between odor (preference) and deliciousness in the VAS score, and shows that both show a good correlation. Therefore, from the viewpoint of reducing the burden on panelists due to taking, the concentration of the extract of wolfberry fruits was evaluated using the “odor (preference)” VAS score as an index.

1.Method
<Sample>
The composition shown in Table 1 (Comparative Example 1), and the composition obtained by adding the extract of wolfberry to 0.0001%, 0.001%, 0.005% and 0.01% by weight volume (g / mL) to Comparative Example 1 The object was used as a sample for evaluation. In addition, each sample was stored as an evaluation sample (a high temperature and high humidity storage sample) after being stored for one month (accelerated test) at a high temperature and high humidity condition of 75% relative humidity at 40 ° C. as in Test 2 above.
<Evaluation method and evaluation procedure>
(1) Smell of wolfberry extract containing 0.01% (high temperature and high humidity storage sample) and not containing (high temperature and high humidity storage sample) I answered. (2) For panelists who replied that they felt unpleasant odors for samples that did not contain wolfberry seed extract, they smelled the odors in the order of 0.01% → 0.005% → 0.001% → 0.0001% → no addition to determine the degree of deterioration. Evaluation was made in the following four stages (0 to 3), and points were assigned according to the evaluation results.
(3) The average score of each panelist was judged as the degree of deterioration of the sample. Evaluation was performed according to the following criteria.
3. No deterioration at all
2. Slightly degraded
1． Deteriorated
0.Very deteriorated

2. Results Tables 9 and 10 show the results of 5 panelists. First, all five evaluated that the samples without the wolfberry extract were degraded (Table 9). Moreover, as a result of evaluating the difference in the degree of deterioration depending on the concentration of the wolfberry extract, the deterioration was sufficiently suppressed even at 0.005% (Table 10). Furthermore, the average score for the sample with a wolfberry extract concentration of 0.001% was 2.8 points, indicating that the deterioration was suppressed because it was rated as “slightly deteriorated” (Table 10). .

  From the above results, it is necessary that the minimum concentration of the wolfberry extract is 0.001% or more. In addition, the ratio of the placenta extract to the wolfberry extract must be set to 1: 0.0001 or more by mass ratio, and preferably 1: 0.001 or more.

  The present invention can be suitably used for foods and pharmaceuticals containing placenta.

Claims (4)

  A flavor degradation inhibitor for a placenta extract of a mammal, containing an extract of wolfberry as an active ingredient.   An oral composition comprising the flavor deterioration inhibitor according to claim 1 and a placenta extract of a mammal. 3. The oral composition according to claim 2, wherein the oral composition is a beverage. A method for inhibiting flavor deterioration for a mammalian placenta extract, comprising a step of adding an extract of wolfberry to a placenta extract of a mammal or a composition containing the same.

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