JP2020129965A - Coconut milk feel enhancer - Google Patents

Abstract

To provide a composition that can enhance a coconut milk feel of food and drink.SOLUTION: A coconut milk feel enhancing composition contains component (A): methional, and component (B): 1-octene-3-ol, octanoic acid and decanoic acid.SELECTED DRAWING: None

Description

The present invention relates to a composition having a coconut milk sensation enhancing function, a coconut milk sensation enhancing method, and a food or drink having an enhanced coconut milk sensation and a method for producing the same.

Coconut milk is a raw material that is blended in many products, but due to the recent epidemic of ethnic boom, it has become an indispensable ingredient for Thai curry and desserts containing coconut milk. Coconut milk is the endosperm of immature coconut fruits and is a liquid food with a sweet taste. However, compared to milk and soy milk, it has about 16% more fat and 2 to 3 times more calories, and is more expensive. Is. If the amount of coconut milk in food and drink is reduced in order to reduce calories and costs, the feeling of coconut milk disappears. Therefore, a technique for maintaining the flavor of coconut milk and reducing calories and costs is desired.

On the other hand, it is known that S-methylmethionine sulfonium chloride and the like are blended as a milk flavor (Patent Document 1), but the purpose is to provide a milk or butter-like flavor, and coconut. It does not give the flavor of milk.

Japanese Unexamined Patent Publication No. 2014-77067

An object of the present invention is to provide a composition capable of maintaining or enhancing the feeling of coconut milk even when the amount of coconut milk in food or drink is reduced.

As a result of diligent research to solve the above problems, the present inventors simply added 1-octen-3-ol, octanoic acid and decanoic acid together with methional to the food and drink. We have found that the coconut milk feeling of syrup can be easily enhanced, and have completed the present invention.

That is, the present invention includes the following aspects.
[1] A composition for enhancing the sensation of coconut milk, which comprises the component (A) methional and the component (B) 1-octen-3-ol, octanoic acid and decanoic acid.
[2] The composition according to [1], wherein the weight ratio of component (A): component (B) is 1: 0.015 to 60.
[3] In the component (B), x + y + z, where the content of 1-octen-3-ol is x parts by weight, the content of octanoic acid is y parts by weight, and the content of decanoic acid is z parts by weight. The composition according to [1] or [2], wherein 0 <x ≦ 80, 5 ≦ y ≦ 80 and 10 ≦ z ≦ 90 when converted as = 100.
[4] The composition according to any one of [1] to [3], wherein the component (A) is added so that the eating concentration is 0.01% by weight ppb to 10% by weight ppm.
[5] The composition according to any one of [1] to [4], wherein the component (B) is added so that the eating concentration is 0.01% by weight ppb to 100% by weight ppm.
[6] A coconut milk-containing food or drink prepared by adding (A) methional, (B) 1-octen-3-ol, octanoic acid and decanoic acid.
[7] The food or drink according to [6], wherein the content of coconut milk is 80% by weight or less.
[8] The food or drink according to [6] or [7], wherein the weight ratio of the component (A): the component (B) is 1: 0.015 to 60.
[9] In the component (B), the content of 1-octen-3-ol is x parts by weight, the content of octanoic acid is y parts by weight, and the content of decanoic acid is z parts by weight, and converted as x + y + z = 100. The food or drink according to any one of [6] to [8], wherein 0 <x ≦ 80, 5 ≦ y ≦ 80 and 10 ≦ z ≦ 90.
[10] The food or drink according to any one of [6] to [9], wherein the amount of the component (A) added is 0.01% by weight ppb to 100% by weight ppm.
[11] The food or drink according to any one of [6] to [10], wherein the amount of the component (B) added is 0.01% by weight ppb to 100% by weight ppm.
[12] A method for producing a food or drink having an enhanced coconut milk feeling, which comprises adding the component (A) methional and the component (B) 1-octen-3-ol, octanoic acid and decanoic acid to the food and drink.
[13] The method according to [12], wherein the amount of the component (A) added is 0.01% by weight ppb to 100% by weight ppm.
[14] The method according to [12] or [13], wherein the amount of the component (B) added is 0.01% by weight ppb to 100% by weight ppm.
[15] A method for enhancing the feeling of coconut milk, which comprises adding component (A) methional and component (B) 1-octen-3-ol, octanoic acid and decanoic acid to foods and drinks.
[16] The method according to [15], wherein the amount of the component (A) added is 0.01% by weight ppb to 100% by weight ppm.
[17] The method according to [15] or [16], wherein the amount of the component (B) added is 0.01% by weight ppb to 100% by weight ppm.

According to the present invention, since the amount of coconut milk added can be reduced while maintaining the feeling of coconut milk, it is possible to provide a low-calorie, low-cost coconut milk-containing food or drink.

The present invention relates to a coconut milk-enhancing composition containing component (A) methional and component (B) 1-octen-3-ol, octanoic acid and decanoic acid (hereinafter, may be abbreviated as the composition of the present invention). ).

In the present application, the enhancement of the coconut milk sensation means that the disappearance or attenuation of the coconut milk flavor accompanying the decrease in the amount of coconut milk added is equal to or greater than the original coconut milk flavor. For example, when the flavor felt by setting the coconut milk concentration to about 25% in the food or drink is reduced or not felt by 20% or less, the food or drink having a 25% concentration by adding the composition of the present invention. Increasing the coconut milk sensation equal to or higher than the above is called coconut milk sensation enhancement.

In the present application, the component (A) is methional (CAS number: 3268-49-3), and the component (B) is 1-octen-3-ol (CAS number: 3391-86-4), octanoic acid (CAS). It consists of three compounds, number: 124-07-2) and decanoic acid (CAS number: 334-48-5), and in the present specification, the term component (B) refers to all three compounds.

Ratio of the weight of the component (A) in the composition of the present invention to the total weight of each component of the component (B): The component (A): the component (B) enhances the coconut milk feeling and suppresses the off-flavor. From the viewpoint that a preferable flavor can be imparted, it is usually 1: 0.015 to 60, preferably 1: 0.05 to 30, and more preferably 1: 0.1 to 5.
As used herein, the off-flavor refers to an unfavorable flavor such as the oxidizing odor of oil.

In the component (B), the proportion thereof is not particularly limited as long as it contains three kinds of compounds, but from the viewpoint of imparting a preferable flavor, the content of 1-octen-3-ol is x parts by weight, octane. When the acid content is y parts by weight and the decanoic acid content is z parts by weight and converted as x + y + z = 100, 0 <x ≦ 80, 5 ≦ y ≦ 80 and 10 ≦ z ≦ 90. is there. Of these, 10 ≦ x ≦ 70, 10 ≦ y ≦ 60 and 10 ≦ z ≦ 70 are preferable.

The composition of the present invention can be produced by a method commonly used in fields such as food production by adding only the component (A) and the component (B) or "other components".
The "other component" is not particularly limited as long as it does not impair the effects of the present invention, and is, for example, amino acids such as alanine, glutamic acid and glycine and salts thereof; organic acids such as acetic acid and tartrate acid and salts thereof; Inorganic salts such as salt, sodium chloride, potassium chloride; dietary fiber such as indigestible dextrin; sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugar, oligosaccharide; sugars such as xylitol and erythritol Alcohols; High sweetness sweeteners; Nucleic acid such as inosic acid, guanylic acid, xanthyl acid and salts thereof; pH buffers, excipients, bulking agents, fragrances, edible oils, ethanol and water.
As the "other component", one kind of component may be used, or two or more kinds of components may be used in combination.

The form of the composition of the present invention is not particularly limited, but is a form that can be easily added to foods and drinks, and examples thereof include powder, granule, liquid, syrup, jelly, paste, and cube. Formulation can be carried out by a conventional method.

The total concentration of the components (A) and (B) in the composition of the present invention is not particularly limited, but is usually 1% by weight ppb to 100% by weight, preferably 10% by weight ppb to 10% by weight.

In the present invention, the eating concentration of the component (A) is usually 0.01 weight ppb to 10 weight ppm, preferably 0.1 weight, from the viewpoint that the flavor of coconut milk is enhanced and a preferable flavor can be imparted. It is ppb to 1 wt ppm, more preferably 1 wt ppb to 0.1 wt ppm.
In the present specification, the eating concentration is the concentration at the time of eating, and represents the concentration at the time of eating after cooking.

The eating concentration of the component (B) is usually 0.01 weight ppb to 100 weight ppm, preferably 0.1 weight, from the viewpoint that the flavor of coconut milk is enhanced and a favorable flavor can be imparted without feeling a strange flavor. It is ppb-10 wt ppm, more preferably 1 wt ppb-1 wt ppm.
The eating concentration of each compound of the component (B) is as follows:
1-octen-3-ol; usually 0.01 wt ppb-100 wt ppm, preferably 0.1 wt ppb-10 wt ppm, more preferably 1 wt ppb-1 wt ppm,
Octanoic acid; usually 0.01 weight ppb-100 weight ppm, preferably 0.1 weight ppb-10 weight ppm, more preferably 1 weight ppb-1 weight ppm, and decanoic acid; usually 0.01 weight. It is ppb to 100 wt ppm, preferably 0.1 wt ppb to 10 wt ppm, and more preferably 1 wt ppb to 1 wt ppm.

Each component contained in the composition of the present invention (that is, components (A) and (B) and optionally other components) may be mixed with each other and contained in the composition of the present invention, and each component may be contained separately. Alternatively, they may be separately included in the composition of the present invention in any combination. If the components (A) and (B) coexist in the food or drink produced by adding the composition of the present invention, the effect of enhancing the coconut milk feeling can be obtained.

The eating concentration of the composition of the present invention varies depending on the type of food and drink to be added, but when the concentration of coconut milk in the food and drink is 50% by weight or less, the component (A) is usually 0.01 weight ppb to 100 weight. ppm, preferably 0.1 weight ppb to 10 weight ppm, more preferably 1 weight ppb to 1 weight ppm, and component (B) is usually 0.01 weight ppb to 100 weight ppm, preferably 0.1 weight ppb to By adding 10 wt ppm, more preferably 1 wt ppb to 1 wt ppm, the coconut milk feeling is enhanced, and the coconut milk feeling required for desired foods and drinks can be obtained.

The present invention also includes foods and drinks to which (A) methional, (B) 1-octen-3-ol, octanoic acid and decanoic acid are added (hereinafter, also referred to as foods and drinks of the present invention).

The ratio of the weight of the component (A) added to the food or drink of the present invention to the total weight of each component of the component (B): component (A): component (B) enhances the coconut milk feeling of the food or drink. From the viewpoint of suppressing an unpleasant flavor and imparting a preferable flavor, it is usually 1: 0.015 to 60, preferably 1: 0.05 to 30, and more preferably 1: 0.1 to 5.

The proportion of the component (B) added to the food or drink of the present invention is not particularly limited as long as it contains three kinds of compounds, but from the viewpoint of imparting a preferable flavor, 1-octen-3-ol When the content is x parts by weight, the content of octanoic acid is y parts by weight, and the content of decanoic acid is z parts by weight, and converted as x + y + z = 100, 0 <x ≦ 80, 5 ≦ y ≦ 80 and 10 ≦ z ≦ 90. Of these, 10 ≦ x ≦ 70, 10 ≦ y ≦ 60 and 10 ≦ z ≦ 70 are preferable.

The food and drink of the present invention preferably contains coconut milk, and the content (concentration) of coconut milk is determined by the type and concentration of the food and drink, but of the coconut milk of the components (A) and (B). From the viewpoint that the enhancing effect can be exerted and a preferable flavor can be imparted, the amount of coconut milk in which the flavor is not felt or weak is preferable, specifically 80% by weight or less, preferably 1 to 70% by weight, and more. It is preferably 5 to 50% by weight.

The concentration of the component (A) to be added to the food or drink of the present invention is determined by the content of coconut milk, the type of food or drink, etc., but from the viewpoint that a preferable flavor can be imparted, which can exert the enhancing effect of coconut milk. Is usually 0.01 weight ppb to 10 weight ppm, preferably 0.1 weight ppb to 1 weight ppm, and more preferably 1 weight ppb to 0.1 weight ppm.

The concentration of the component (B) added to the food or drink of the present invention is determined by the content of coconut milk, the type of food or drink, etc., but from the viewpoint that a preferable flavor can be imparted, which can exert the enhancing effect of coconut milk. Is usually 0.01 weight ppb to 100 weight ppm, preferably 0.1 weight ppb to 10 weight ppm, and more preferably 1 weight ppb to 1 weight ppm.
The addition concentration of each compound of the component (B) is as follows;
1-octen-3-ol: typically 0.01 weight ppb to 100 weight ppm, preferably 0.1 weight ppb to 10 weight ppm, more preferably 1 weight ppb to 1 weight ppm,
Octanoic acid: usually 0.01 weight ppb to 100 weight ppm, preferably 0.1 weight ppb to 10 weight ppm, more preferably 1 weight ppb to 1 weight ppm, and decanoic acid: usually 0.01 weight. It is ppb to 100 wt ppm, preferably 0.1 wt ppb to 10 wt ppm, and more preferably 1 wt ppb to 1 wt ppm.

The added concentrations of the above-exemplified components (A) and (B) are the same as or appropriately modified according to the eating mode of the food and drink, and are the same as the eating amount (eating concentration) of the components (A) and (B). can do. That is, in the case of producing a food or drink that is eaten without being concentrated or diluted (for example, it is eaten as it is), the added concentrations of the components (A) and (B) exemplified above remain unchanged. It may be read as the amount of food consumed in B). Further, in the case of producing a food or drink that is concentrated or diluted and eaten, the components (A) and (B) are based on the added concentrations of the above-exemplified components (A) and (B) and the concentration or dilution ratio. You can set the amount of food you eat. For example, in the case of producing a food or drink that is diluted 10 times and eaten, 10 times the addition concentration of the above-exemplified components (A) and (B) is set as the amount of food consumed by the components (A) and (B). You can do it.

In the food and drink of the present invention, other components (components other than the components (A) and (B)) may be further added. The "other components" referred to here are the same as described above.

In the present invention, the food or drink is a composition that is orally ingested or a composition that is used in the oral cavity and is not particularly limited as long as it contains coconut milk, but is not particularly limited, but is food, beverage, seasoning, pharmaceutical, quasi-drug. Goods and cosmetics are included.

Foods include, for example, soups such as consomme soup and potage soup and their instant powdered foods; whipped cream, jam, simmered fruit syrup, pudding such as tapiocaprin, desserts such as jelly, bavarois and yogurt; curry, especially Thai-style curry (green curry, yellow curry, red curry), stew, pilaf (ethnic fried rice), beef bowl, soup, etc. and their retort foods; processed meat foods such as hamburgers, hams, sausages; marine products such as kamaboko, chikuwa, etc. Processed foods; dairy products such as cheese; dairy products such as butter, fermented milk, powdered milk; frozen desserts such as ice cream, ice milk, lacto ice, sherbet, frozen desserts; breads; udon, cold wheat, somen, buckwheat, Chinese buckwheat noodles , Spaghetti, Makaroni, Beefun, Harusame, Wantan and other noodles (including instant noodles such as fried noodles and non-fried noodles); Gummy, candy, gum, frozen desserts, snacks and other confectionery; Nutrition bars and the like. Beverages include coconut milk, raw milk, milk, processed milk and other milk or dairy beverages, lactic acid bacteria beverages, soft beverages (including fruit juice), carbonated beverages, fruit juice beverages, vegetable beverages, vegetable / fruit beverages, sports beverages, jelly. Beverages such as beverages and powdered beverages; alcoholic beverages; tea beverages such as coffee beverages and tea beverages.
The food and drink may or may not be provided in a form that can be eaten as it is. The food or drink may be prepared and eaten in a manner suitable for eating before or during eating, for example. For example, in the case of curries such as green curry, they may be provided as foods in containers (cans, retort packs, etc.) that can be eaten as they are, and liquids that are cooked or diluted and eaten, semi-solids such as roux, powders, etc. It may be provided as a concentrate.

Further, the food is not limited to general foods, but also includes so-called health foods and medical foods such as dietary supplements, nutritionally functional foods, and foods for specified health use. For example, the foods exemplified above may be provided as general foods, health foods, and medical foods.

Examples of the seasoning include solid seasoning; liquid seasoning; semi-solid seasoning and the like.

The drug is not particularly limited as long as it contains the above-mentioned taste component, and any oral drug is included. Examples include vitamins, nourishing tonics, nutritional supplements, supplements, and various pharmaceutical formulations. None of these may be in any form, and may be any of powders, granules, pills, tablets, liquids, syrups and the like. Among them, the composition of the present invention is preferably used for orally disintegrating tablets, troches, chewable tablets and the like which are dissolved and taken in the mouth.

Examples of quasi-drugs include dentifrices, mouthwashes, halitosis preventives, halitosis removers, mouthwashes, mouthwashes and the like.

Examples of cosmetics include lipsticks and the like.

Specifically, the food and drink of the present invention is a food and drink with an enhanced coconut milk feeling.

The food and drink of the present invention can be produced by the same method using the same raw materials as ordinary food and drink except that the composition or the components (A) and (B) of the present invention are added. The composition or components (A) and (B) of the present invention may be added at any stage of the food and drink manufacturing process. That is, the compositions or components (A) and (B) of the present invention may be added to the raw materials of foods and drinks, may be added to foods and drinks in the middle of production, and may be added to finished foods and drinks. Good. The compositions or components (A) and (B) of the present invention may be added only once, or may be added in two or more times. When the composition of the present invention is added, if the composition of the present invention contains the components (A) and (B) separately or in any combination, the components (A) and (B) B) may be added to the food or drink or the raw material thereof at the same time, or may be added to the food or drink or the raw material thereof separately or separately in any combination. When the components (A) and (B) are added, the components (A) and (B) may be added to the food or drink or the raw materials thereof at the same time, and they may be added separately or separately in any combination. , Food and drink or its raw materials may be added.

The food or drink of the present invention may further include the addition of other components (components other than components (A) and (B)). With respect to the "other components" referred to here, the above-mentioned description of "other components" in the composition of the present invention can be applied mutatis mutandis. In addition, the composition of the present invention may be further used in combination with "other components". When "other components" are added, the addition of "other components" can be carried out in the same manner as the addition of the compositions or components (A) and (B) of the present invention. For example, the "other ingredients" and the compositions or ingredients (A) and (B) of the present invention may be added to foods and drinks or their raw materials at the same time, and they may be added separately or in any combination. May be added to foods and drinks or their raw materials.

In the present invention, a method for producing a food or drink having an enhanced coconut milk feeling, which comprises adding the component (A) methional and the component (B) 1-octen-3-ol, octanoic acid and decanoic acid to the food and drink. Is also included (also referred to as the production method of the present invention).

Examples of the method of adding the component (A) and the component (B) to the food or drink include direct addition to the food and drink, addition after dilution with water, a solvent, etc., and the addition form is particularly limited. There is no.

The production method of the present invention may further include adding other components (components other than components (A) and (B)). The "other components" referred to here are the same as described above. When "other components" are added, the addition of "other components" can be carried out in the same manner as the addition of the compositions or components (A) and (B) of the present invention. For example, the "other ingredients" and the compositions or ingredients (A) and (B) of the present invention may be added to foods and drinks or their raw materials at the same time, and they may be added separately or in any combination. May be added to foods and drinks or their raw materials.

When the component (A) and the component (B) are added to the food or drink of the present invention, the food or drink may be added to the raw material before production, during production, after completion, immediately before eating, or during eating. The resulting food and drink has a coconut milk feel.

The manufacturing method of the present invention includes treatments and steps usually included in the food and drink manufacturing process, such as a step of mixing and dissolving food additives as necessary, a step of filling in a container, and a step of sterilizing. It can be. Various definitions and suitable ranges are as described above.

The present invention also includes a method of enhancing the coconut milk feeling of the food and drink, which comprises adding the components (A) and (B) to the food and drink, and a method of imparting the coconut milk feeling to the food and drink. Various definitions and suitable ranges are as described above.

Hereinafter, the present invention will be described in more detail with reference to Examples. In the following, unless otherwise specified, "%" means "weight%" and "ppm" means "weight ppm".

(Example 1) Effect on green curry 1. Food and drink and sample preparation (1) Positive control (PC)
100 g of green curry paste (Ayama) and 270 g of coconut milk (Kara) were dissolved in 700 g of hot water at about 95 ° C. to prepare a green curry having a normal amount of coconut milk.
(2) Negative control (NC)
100 g of green curry paste (Ayama) and 189 g of coconut milk (Kara) were dissolved in 700 g of hot water at about 95 ° C. to prepare a green curry with a 30% reduction in the amount of coconut milk.
(3) Samples Each sample was prepared by adding methional and 1-octen-3-ol, octanoic acid and decanoic acid to the above (2) in the amounts shown in Table 1.

2. 2. Evaluation The obtained curry was subjected to sensory evaluation by two specialized panelists according to the following evaluation criteria (6 levels). The results are shown in Table 1.

Evaluation criteria (evaluation of coconut milk flavor)
-: No effect. Coconut milk flavor similar to NC +: Slightly effective +++: Effective. Coconut milk flavor, about half that of a PC +++++: Very effective. Coconut milk flavor similar to PC

Evaluation criteria (evaluation of unusual flavor)
-: None +: Feel a little strange flavor +++: The strength of the strange flavor is out of the allowable range +++++: Very strong strange flavor

(Example 2) Effect on green curry 1. Food and drink and sample preparation (1) Positive control (PC)
It was prepared in the same manner as in Example 1.
(2) Negative control (NC)
It was prepared in the same manner as in Example 1.
(3) Sample A sample was prepared by adding 1-octen-3-ol, octanoic acid and decanoic acid in varying amounts as shown in Table 2 to the above (2).

2. 2. Evaluation The obtained curry was subjected to sensory evaluation in the same manner as in Example 1 by two specialized panelists. The results are shown in Table 2.

(Example 3) Effect on green curry 1. Food and drink and sample preparation (1) Positive control (PC)
It was prepared in the same manner as in Example 1.
(2) Negative control (NC)
It was prepared in the same manner as in Example 1.
(3) Sample Prepared by adding an amount of varying ratios of A and B to (2) above as shown in Table 3.

2. 2. Evaluation The obtained curry was subjected to sensory evaluation in the same manner as in Example 1 by two specialized panelists. The results are shown in Table 3.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide foods and drinks having an improved coconut milk feeling.

Claims (17)

A composition for enhancing the sensation of coconut milk, which comprises the component (A) methional and the component (B) 1-octen-3-ol, octanoic acid and decanoic acid. The composition according to claim 1, wherein the weight ratio of the component (A): the component (B) is 1: 0.015 to 60. In the component (B), the content of 1-octen-3-ol is x parts by weight, the content of octanoic acid is y parts by weight, and the content of decanoic acid is z parts by weight, and x + y + z = 100. The composition according to claim 1 or 2, wherein when converted, 0 <x ≦ 80, 5 ≦ y ≦ 80 and 10 ≦ z ≦ 90. The composition according to any one of claims 1 to 3, wherein the component (A) is added so that the eating concentration is 0.01% by weight ppb to 10% by weight ppm. The composition according to any one of claims 1 to 4, wherein the component (B) is added so that the eating concentration is 0.01% by weight ppb to 100% by weight ppm. A coconut milk-containing food or drink prepared by adding (A) methional, (B) 1-octen-3-ol, octanoic acid and decanoic acid. The food or drink according to claim 6, wherein the content of coconut milk is 80% by weight or less. The food or drink according to claim 6 or 7, wherein the weight ratio of the component (A): the component (B) is 1: 0.015 to 60. In the component (B), when the content of 1-octen-3-ol is x parts by weight, the content of octanoic acid is y parts by weight and the content of decanoic acid is z parts by weight, and converted as x + y + z = 100, The food or drink according to any one of claims 6 to 8, wherein 0 <x ≦ 80, 5 ≦ y ≦ 80 and 10 ≦ z ≦ 90. The food or drink according to any one of claims 6 to 9, wherein the amount of the component (A) added is 0.01% by weight ppb to 10% by weight ppm. The food or drink according to any one of claims 6 to 10, wherein the amount of the component (B) added is 0.01% by weight ppb to 100% by weight ppm. A method for producing a food or drink having an enhanced coconut milk feeling, which comprises adding the component (A) methional and the component (B) 1-octen-3-ol, octanoic acid and decanoic acid to the food and drink. The method according to claim 12, wherein the amount of the component (A) added is 0.01% by weight ppb to 10% by weight ppm. The method according to claim 12 or 13, wherein the amount of the component (B) added is 0.01% by weight ppb to 100% by weight ppm. A method for enhancing the coconut milk sensation, which comprises adding component (A) methional and component (B) 1-octen-3-ol, octanoic acid and decanoic acid to food and drink. The method of claim 15, wherein the amount of component (A) added is 0.01 wt ppb-10 wt ppm. The method according to claim 15 or 16, wherein the amount of the component (B) added is 0.01% by weight ppb to 100% by weight ppm.