JP2020156403A - Composition and method for inhibiting degradation of flavor or taste of food and drink - Google Patents

Abstract

To provide novel means of high versatility that inhibits a degradation of a flavor or taste of various foods and drinks that proceed during heating or preserving.SOLUTION: A composition for inhibiting a degradation of a flavor or taste contains extract from Lawsonia plants and/or purified products thereof, and the composition is blended in food and drink.SELECTED DRAWING: None

Description

The present invention relates to a composition for suppressing deterioration of the flavor or flavor of food and drink, a method for suppressing deterioration of flavor or flavor of food and drink, and a food and drink containing the composition for suppressing deterioration.

In general, the flavor and flavor of foods and drinks generally deteriorate over time. Deterioration is promoted by metal components such as heat, light, water, air, oxygen, and iron, and causes various chemical changes in the flavor components and flavor components of foods and drinks. For example, natural flavors are altered by reactions such as reduction, dehydrogenation, hydrolysis, polymerization, esterification, and decarboxylation, and as a result, they are perceived as offensive odors such as deteriorated odors and deterioration of the original flavor and flavor of foods and drinks.

Since such a complex reaction is involved, suppressing oxidation does not necessarily suppress deterioration of flavor and flavor. For example, it has been reported that a composition containing catechin does not suppress the production of p-cresol, which is a deterioration product of citral that brings about the flavor of citral (Non-Patent Document 1).

Further, as in Patent Document 1, a method for suppressing the production of citral-deteriorated odor by combining solvent extracts such as quince and mango with catechins is disclosed, while the section on background technology of Patent Document 2 describes. According to such means, it is described that the browning of the turbid fruit juice beverage is rather promoted and the appearance is deteriorated.

Therefore, in order to suppress deterioration of the flavor and flavor of foods and drinks, various compositions derived from natural products are provided from the viewpoint of safety. For example, a means for adding a methylmethionine sulfonium salt contained in a cruciferous plant to a tea beverage (Patent Document 3), a means for adding an extract such as echinacea purpurea to a tea beverage (Patent Document 4), and a fruit juice beverage containing carotenoids. Means for causing (Patent Document 5) and the like have been disclosed so far.

Japanese Unexamined Patent Publication No. 2002-180081 Japanese Unexamined Patent Publication No. 2016-967797 Japanese Unexamined Patent Publication No. 2016-154500 Japanese Unexamined Patent Publication No. 2015-080436 Japanese Unexamined Patent Publication No. 2015-0533936

Journal of Agricultural and Food Chemistry, 2006, Vol.54, pp.3055-3061

However, it has been found that the flavor, flavor, or color of the above-mentioned extract itself does not match depending on the object to be used. Due to these problems, it is speculated that the foods and drinks to which the above extracts can be applied are limited to specific ones.

Therefore, an object of the present invention is to provide a novel means having high versatility that suppresses deterioration of flavor or flavor that progresses during heating or storage of various foods and drinks.

As a result of diligent studies, the present inventors have found that extracts of plants of the genus Lawsonia suppress the decrease or modulation of flavors or flavors in foods and drinks having various flavors and flavors. We have newly found that it suppresses the deterioration of flavor.

It was also found that the extract of the genus Lawsonia plant masks the deteriorated odor of food and drink and suppresses the deterioration of flavor or flavor.

That is, the present invention provides the following compositions for suppressing deterioration of flavor or flavor of foods and drinks.
Item 1.
A composition for suppressing deterioration of flavor or flavor of foods and drinks, which contains an extract of a plant of the genus Lawsonia and / or a refined product thereof.
Item 2.
Item that the extract of the genus Shikoka is derived from one or more species selected from the group consisting of whole plant, leaves, stems, roots, bark, fruits, seeds and flowers of the genus Shikoka. The composition according to 1.
Item 3.
The extract of the genus Shikou is water, methanol, ethanol, acetone, hexane, ethyl acetate, 1-propanol, 2-propanol, 1-butanol, 2-butanol, methyl acetate, propylene glycol, glycerin of the genus Shikou. , Diethyl hydroxide, diethyl ether, 2-butanone, edible fats and oils, cyclohexane, dichloromethane, 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethane, carbon dioxide, butane, and propane. Item 2. The composition according to Item 1 or 2, which is an extract from one or more solvents selected from the above.
Item 4.
Item 8. The composition according to any one of Items 1 to 3, wherein the purified product is an extract of a plant of the genus Shikouka treated with an adsorbent.

The present invention also provides the following foods and drinks in which deterioration of flavor or flavor is suppressed.
Item 5.
A food or drink containing an effective amount of an extract and / or a refined product of a Lawsonia plant, in which deterioration of flavor or flavor is suppressed.

Furthermore, the present invention provides a method for suppressing deterioration of the flavor or flavor of the following foods and drinks.
Item 6.
A method for suppressing deterioration of the flavor or flavor of a food or drink, which comprises incorporating a composition containing an extract of a Lawsonia plant and / or a purified product thereof into the food or drink.

By adding the composition of the present invention to a food or drink, deterioration of the flavor or flavor can be suppressed without impairing the original flavor, flavor and color of the food or drink.

[Composition for suppressing deterioration of flavor or flavor]
The composition of the present invention contains an extract of a plant of the genus Shiko and / or a purified product thereof, and is used for the purpose of suppressing deterioration of the flavor or flavor of foods and drinks.

(Extracts of plants of the genus Shiko and their purified products)
The plant of the genus Lythraceae used in the composition of the present invention is not particularly limited as long as it is a plant belonging to the genus Lythraceae and the genus Lawsonia, but the plant of the genus Lythraceae (L. inermis) is preferable. Shikouka is a shrub also known as henna, henna, privet, and Egyptian privet, and is a plant whose main origin is Southwest Asia and North Africa.

The plant extract used in the composition of the present invention is not particularly limited, but is, for example, one selected from the group consisting of whole plant, leaf, stem, root, bark, fruit, seed and flower. It is preferably derived from two or more species, and more preferably one or two or more species selected from the group consisting of leaves, stems and fruits, and more preferably derived from leaves.

The extraction solvent used to obtain the extract of the genus Shikoka is not particularly limited, but is preferably a solvent that can be used for food and drink. Such a solvent is exemplified in the E production standard of the 9th edition food additive official standard, for example, and has 1 to 1 carbon atoms such as water; methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol and the like. Lower alcohol of 4; Lower alkyl ester such as methyl acetate and ethyl acetate; Glycols such as propylene glycol and glycerin; Polar solvents such as nitrogen phosphite, diethyl ether, acetone and 2-butanone; Edible fats and oils; hexane, cyclohexane, dichloromethane , 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethane, carbon dioxide, butane, propane and other non-polar solvents, or a mixture of two or more selected from these solvents. be able to. Among them, it is preferably composed of one or more selected from the group consisting of water, ethanol, methanol, acetone, hexane, and ethyl acetate, more preferably composed of ethanol and / or water, and of ethanol and water. It is more preferable to become. Further, when ethanol and water are used as the extraction solvent, the content of ethanol is preferably, for example, 1 to 99% by volume, more preferably 10 to 90% by volume, further preferably 20 to 80% by volume, and 30 to 70% by volume. Is particularly preferable, and 50% by volume is most preferable.

As the extraction method, a commonly used method can be adopted, and for example, an extraction method used for preparing various crude drug preparations such as an extract, an elixir, a dipping agent, a decoction, a flow extract and a tincture can be widely mentioned. Although not particularly limited, for example, the above plants (as is (raw) or crude, shredded) or their dried crushed products (powder, etc.) are cold-immersed (usually 1 to 25 ° C.) or warm-immersed (usually 1 to 25 ° C.) in a solvent. A method of immersing by (35 to 45 ° C.) or the like, a method of extracting while heating and stirring and filtering to obtain an extract, a percolation method (usually about 1 to 30 ° C.), a supercritical extraction method and the like can be mentioned. it can.

The obtained extract is used as it is, depending on the mode of use, after the solid matter is removed by filtration or centrifugation, if necessary, or the solvent is distilled off and partially concentrated to obtain a soft extract or reduced pressure. It can also be used as an extract dried product after being dried by ordinary means such as drying or freeze-drying. Further, after concentration or drying, the obtained concentrate or dried product may be washed with an insoluble solvent for purification, or may be further dissolved or suspended in a suitable solvent for use.

The plant may be subjected to an extraction operation as it is (raw) or as a crushed product, or after drying, it may be subjected to an extraction operation as a crushed or powdered product as needed.

Extracts of plants of the genus Shikoka are preferably purified from the viewpoint of reducing coloring and peculiar odor. Purification is not particularly limited, and examples thereof include treatment with an adsorbent, filtration treatment, column chromatography treatment, etc. Among them, treatment with an adsorbent is preferable.

The adsorbent is not particularly limited, and examples thereof include activated carbon, silica gel, zeolite, activated clay, diatomaceous earth, acidic clay, ion exchange resin, and synthetic adsorbent. As these adsorbents, commercially available ones can be used.

Among the adsorbents, examples of the origin of activated carbon include coal, coconut shells, sawdust and the like. The shape of the activated carbon includes granular, powdery, fibrous and the like.

The adsorbent used when adsorbing the extract of a plant belonging to the genus Shiko is preferably activated carbon, and more preferably sawdust-derived activated carbon.

When the extract of a plant of the genus Shikou is treated with activated carbon as an adsorbent, the amount of activated carbon used is not particularly limited and may be appropriately changed depending on the type of activated carbon, but from the viewpoint of reducing coloring and peculiar odor. Therefore, it is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, still more preferably 1% by mass or more, and particularly preferably 2% by mass or more, based on the total amount of the extract.

(Other ingredients)
The composition of the present invention can further contain an emulsifier from the viewpoint of facilitating formulation. The type of emulsifier is not particularly limited, but is, for example, sucrose fatty acid ester, glycerin fatty acid ester (for example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolic acid ester, organic acid monoglyceride, etc.), propylene glycol fatty acid ester. , Polysorbate fatty acid ester, lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, sodium stearoyl lactate, calcium stearoyl lactate, glyceride extract, saponin, polysorbate (eg, polysorbate 20, polysorbate 60, polysorbate 65, polysorbate 80) and the like. These emulsifiers may be used alone or in combination of two or more.

The composition of the present invention may further contain an excipient from the viewpoint of facilitating formulation. The type of excipient is not particularly limited, but for example, starch decomposition products (dextrin, powdered candy, etc.), sugars (monosaccharides (glucose, fructose, etc.), disaccharides (eg, sucrose, lactose, maltose, trehalose, etc.), etc. ), Oligosaccharides (cellooligosaccharides, maltose, fructose, etc.), sugar alcohols (xylitol, sorbitol, lactitol, martitol, etc.), reduced saccharified products, etc.), dietary fiber (eg, resistant dextrin, polydextrose, guar gum) Enzymatic degradation products, etc.) and the like. These excipients may be used alone or in combination of two or more.

Further, the composition of the present invention has a flavor of foods and drinks known as other components in addition to the above-mentioned extract of the genus Shikoka or its purified product, emulsifier and excipient, as long as the effect of the present invention is not impaired. Or ingredients that suppress deterioration of flavor, nutritional ingredients, alcohol, alcoholic beverages, salts, flavoring ingredients, fruit juice, fruit meat, vegetables, vegetable juice, puree, milk-derived ingredients, extracts (derived from animals, plants, microorganisms, etc.), spices, Sweeteners, sugar alcohols, high-sensitivity sweeteners, bitterness agents, acidulants, flavors, colorants, and other food additives (dietary fibers, pH adjusters, preservatives, antioxidants, thickeners, stabilizers, etc.) Etc. can be blended in one kind or two or more kinds.

(form)
In the composition of the present invention, an extract of a plant of the genus Shikou, a purified product of the extract, or a mixture containing both of them, and the extract and / or the purified product are added with other components. Formulations are included.

The formulation method is not particularly limited, but is a method of dissolving in a desired solvent such as water, an organic solvent (alcohol, glycerin, propylene glycol) or a mixture thereof to prepare a liquid preparation; an excipient such as dextrin is added to the liquid preparation. Method of blending to make a paste-like preparation; Method of further granulating or tableting the paste-like preparation to make granules or tablets; Spray-drying or freeze-drying the above liquid preparation to make a powder-like preparation (powder preparation) Method: Further, a method of adding oils and fats together with an emulsifier to the above liquid preparation to disperse and emulsify it to prepare an emulsion preparation can be mentioned, and a desired formulation can be appropriately selected and adopted according to the application.

Among the compositions of the present invention, in the form of the preparation, the total content (as the solid content) of the extract of the genus Shikouka and its purified product is not particularly limited, and can be appropriately adjusted according to the form of the preparation. , For example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10 by mass, based on the total amount of the preparation. By mass% or more,
Further, for example, it is 100% by mass or less, 99% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, and 50% by mass or less.

(Use)
The composition of the present invention is used for suppressing deterioration of the flavor or flavor of foods and drinks, and more preferably used for suppressing deterioration of flavor.

In the present specification, the term "food and drink" refers to a composition in a form that can be taken orally, excluding the composition corresponding to a pharmaceutical product, and includes general foods including so-called health foods (pre-cooked foods, food materials, etc.). ), Beverages (including beverage concentrates that are diluted and drunk), intermediates for manufacturing foods and beverages, and health functional foods such as specified health foods and nutritionally functional foods. Further, supplements, feeds, food additives and the like are also included in the food and drink of the present invention.

As used herein, the term "flavor" refers to an odor (also referred to as orthonasal flavor) perceived by the sense of smell from the composition via the outside of the body (in the air).

As used herein, the term "flavor" refers to the odor (also referred to as retronasal flavor) and taste that are perceived by the sense of smell via the throat without passing through the outside of the body when the composition is put into the mouth. Represents the overall sensation brought about by the perceived taste.

As used herein, the term "deterioration of flavor or flavor" means that the flavor or flavor is changed to an unfavorable flavor or flavor due to a decrease and / or modulation of the flavor. Here, the modulation of flavor or flavor includes the change of the original flavor or flavor to what is called a deteriorated odor (off-flavour). The deteriorated odor is not particularly limited, but is expressed as a metallic odor or the like in tea-based beverages such as green tea and black tea, and is expressed as a dead grass odor, retort odor, potato odor and the like in fruit juice beverages. In addition, the modulation of flavor includes those perceived as taste sensation such as increase in sourness, bitterness, astringency, and astringent taste.

In the present specification, "suppression of flavor or flavor deterioration" and "suppression of flavor or flavor modulation" include masking the deteriorated odor caused by the flavor or flavor deterioration. Deteriorated odor masking represents a deodorizing, deodorizing, deodorizing, or deodorizing action due to coating of deteriorated odor, neutralization of deteriorated odor, or chemical change.

The composition of the present invention is not particularly limited, but is preferably used for suppressing deterioration caused over time during heating or storage, such as so-called thermal deterioration.

More specifically, the composition of the present invention is used for suppressing reduction of flavor or flavor of food or drink, suppressing modulation of flavor or flavor of food or drink, and various deteriorated odors of food or drink (metal odor, dead grass odor, retort odor). , Suppression of generation of potato odor, etc., masking of various deteriorated odors of food and drink, suppression of taste modulation of food and drink (increase in sourness, bitterness, astringency, astringent taste, etc.), and the like.

The food or drink that is the subject of the composition of the present invention is not particularly limited, but is, for example, a beverage such as a frozen dessert or an alcoholic beverage, or a concentrate thereof; a patisserie such as jelly, pudding, bavarois, cake, cookie, or macaroon; Frozen desserts such as ice cream, ice milk, lacto ice, and frozen desserts; dairy products such as yogurt and cheese; sweets such as tablets, capsule confectionery, film confectionery, candy, chewing gum, chocolate, and baked confectionery; Japanese confectionery such as dumplings and castella; Cooked foods (curry, pasta, fried, etc.), processed livestock meat products, processed seafood products, processed vegetable products (pure, vegetable sauce, ketchup, paste, cut vegetables, etc.), processed fruit products (pure, jam, fruit sauce, etc.) , Pastes, cut fruits, fruit preparations, etc.), processed foods such as processed marine products, processed grain products; seasonings such as sauces, dressings, cooking oils, spices; syrups, etc. From the viewpoint of exerting a remarkable effect, a beverage or a concentrate thereof, a processed vegetable product or a processed fruit product is preferable, a beverage or a concentrate thereof is more preferable, and a frozen dessert is further preferable.

The food or drink that is the subject of the composition of the present invention is not particularly limited, but a food or drink containing a plant extract, vegetables or fruits is preferable from the viewpoint of significantly exerting the effect of the present invention.

Soft beverages refer to all beverages with an alcohol content of less than 1 degree, for example, tea-based beverages, coffee beverages, fruit juice beverages, vegetable beverages (tomato juice, vegetable juice, green juice, etc.), mixed fruit juice beverages containing vegetables, fruit meat beverages, etc. Carbonated drinks, dairy drinks (milk, lactic acid bacteria drinks, milk drinks, fermented milk, etc.), malt drinks, sports drinks, jelly drinks, cocoa drinks, chocolate drinks, energy drinks, health drinks (medicinal drinks, health support drinks, functions) Sexual soft drinks, sports drinks, vinegar drinks, malt drinks, etc.), vegetable drinks (rice, soy milk, grain drinks made mainly of almonds, etc.), sweet sake, sardines, soup drinks, powdered soup drinks, flavored water, etc. Can be mentioned. The target of the composition of the present invention is not particularly limited, but from the viewpoint of remarkably exerting the effect of the present invention, a tea-based beverage, a coffee beverage, a fruit juice beverage, a vegetable beverage, a mixed fruit juice beverage containing vegetables, or a fruit meat beverage is preferable. , Tea-based beverages, coffee beverages or fruit juice beverages are more preferred.

The tea-based beverage is not particularly limited, and examples thereof include green tea, black tea, oolong tea, hojicha, tochu tea, bancha, barley tea, pouer tea, brown rice tea, jasmine tea, buckwheat tea, miscellaneous grain tea, rooibos tea, and mate tea. .. The target of the composition of the present invention is not particularly limited, but green tea or black tea is preferable from the viewpoint of remarkably exerting the effect of the present invention.

Examples of the fruit juice beverage include those prepared by using the juice obtained from the fruit. The fruits used in the composition of the present invention are not particularly limited, and are citrus fruits (tangerines, oranges, lemons, limes, grapefruits, etc.), tropical fruits (pineapples, bananas, guava, mangoes, acerolas, papayas, passion fruits, etc.). Etc.), apples, white peaches, grapes (including muscat, giant peaks, etc.), strawberries, sea urchins, pears (including pears, etc.), apricots, peaches, kiwi fruits, melons, etc. Among them, the effects of the present invention are exhibited. From the viewpoint of remarkable performance, it is preferable to contain juice obtained from one or more fruits selected from the group consisting of orange, apple, white peach, grapefruit, and pineapple.

Further, fruit juice beverages are roughly classified into turbid fruit juice containing fiber after squeezing and clarified fruit juice obtained after squeezing by processing such as decomposition by an enzyme and filtration to remove fiber. Although the composition of the present invention can be used for any of them, turbid juice is more preferable from the viewpoint of remarkably exerting the effect of the present invention.

The alcoholic beverage represents a beverage having an alcohol content of 1 degree or more in the beverage, and examples thereof include alcoholic beverages that refer to "liquor" under the Liquor Tax Law. Specifically, alcoholic beverages (liquor, synthetic alcoholic beverages), shochu, beer, fruit alcoholic beverages (sweet fruit alcoholic beverages such as fruit wine and plum wine), whiskeys (whiskey, brandy), spirits (spirits, etc.), liqueurs (spirits, etc.) Whiskey high, sour, cocktails, etc.), sparkling liquor, other brewed liquors (McColi, etc.), miscellaneous liquors (powdered liquors, other miscellaneous liquors), etc.

(dose)
The composition of the present invention is not particularly limited, but from the viewpoint of remarkably exerting the effect of the present invention, the total amount of solids of the extract and refined product of the genus Shikoka in the composition is the food or drink to be used. It is added or added so as to be preferably 1 ppm or more, more preferably 10 ppm or more, still more preferably 30 ppm or more, and particularly preferably 50 ppm or more with respect to the total amount of.
The composition of the present invention is not particularly limited as long as the effect of the present invention is not impaired, but from the viewpoint of suppressing coloring and flavor derived from the extract of the genus Shikoka, the extract and purified product in the composition. The solid content is added or added so as to be preferably 500 ppm or less with respect to the total amount of the food or drink to be used.

(Characteristics)
The composition of the present invention is not particularly limited, but from the viewpoint of suppressing coloring of foods and drinks, the absorbance at a wavelength of 400 nm when the dried product (solid content) is dissolved in 50% by volume ethanol so as to be 1 mg / ml. However, it is preferably 0.8 or less, more preferably 0.75 or less, still more preferably 0.72 or less.

When the composition of the present invention contains a purified extract of a plant of the genus Shikou, the dried product is dissolved in 50% by volume ethanol so as to be 1 mg / ml from the viewpoint of suppressing coloring of foods and drinks. The absorbance at a wavelength of 400 nm is preferably 0.7 or less, more preferably 0.6 or less, still more preferably 0.5 or less, and particularly preferably 0.3 or less.

[Food and drink with suppressed deterioration of flavor or flavor]
(component)
The food or drink in which the deterioration of the flavor or flavor of the present invention is suppressed contains an effective amount of an extract of a plant of the genus Lawsonia and / or a purified product thereof.

The types and manufacturing methods of extracts of plants of the genus Shikou and / or refined products thereof for foods and drinks in which deterioration of flavor or flavor of the present invention is suppressed are described in the above section [Composition for suppressing deterioration of flavor or flavor]. Same as described.

The total solid content of the extract of a plant of the genus Shikou and its refined product is not particularly limited, but is preferably 1 ppm or more with respect to the total amount of food and drink of the present invention from the viewpoint of significantly exerting the effect of the present invention. , More preferably 10 ppm or more, further preferably 30 ppm or more, and particularly preferably 50 ppm or more.
The total solid content of the extract of the genus Shikoka and its purified product is not particularly limited as long as the effect of the present invention is not impaired, but from the viewpoint of suppressing coloring and flavor derived from the extract of the plant, the present invention It can be 500 ppm or less with respect to the total amount of the food or drink of the present invention.

Further, the food or drink of the present invention includes components and nutrients that suppress deterioration of the flavor or flavor of known foods and drinks, in addition to the above-mentioned extract of the genus Shikouka or a purified product thereof, as long as the effects of the present invention are not impaired. Ingredients, alcohol, liquor, salts, flavoring ingredients, fruit juice, fruit meat, vegetables, vegetable juice, puree, milk-derived ingredients, extracts (derived from animals, plants, microorganisms, etc.), spices, sweeteners, sugar alcohols, high-sensitivity sweeteners , Bitterness agents, acidulants, flavors, coloring agents, other food additives (dietary fibers, pH adjusters, preservatives, antioxidants, thickeners, stabilizers, emulsifiers, etc.), etc. Can be blended. Above all, it is preferable to add an antioxidant from the viewpoint of further imparting the effect of suppressing deterioration of flavor or flavor.

The emulsifier is not particularly limited, but for example, the emulsifier described as a component of the excipient of [composition for suppressing deterioration of flavor or flavor] can be used.

The antioxidant is not particularly limited, but for example, ascorbic acids (L-ascorbic acid, sodium L-ascorbic acid, sodium salt of L-ascorbic acid monophosphate, L-ascorbyl magnesium phosphate, ascorbic acid-2-glucoside, etc. Isoascorbic acid (erysorbic acid), etc.), tocopherols (α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol, tocopherol acetate, etc.), polyphenols, etc. can be used, but ascorbic acid is preferable. L-ascorbic acid (vitamin C) is particularly preferred.

When L-ascorbic acid is blended as an antioxidant, for example, 0.001 to 0.1% by mass with respect to the total amount of the composition of the present invention from the viewpoint of further imparting the effect of suppressing deterioration of flavor or flavor. It is mixed.

(form)
Specific examples and preferred embodiments of the food and drink of the present invention include the food and drink that is the target of the composition for suppressing deterioration of flavor or flavor described in the above-mentioned section of use of [composition for suppressing deterioration of flavor or flavor]. It is the same.

The storage temperature of the food or drink of the present invention is not particularly limited, but from the viewpoint of remarkably exerting the effect of the present invention, it is preferably 4 ° C. or higher, more preferably 20 ° C. or higher, still more preferably 25 ° C. or higher, still more preferably. It is 30 ° C. or higher, particularly preferably 50 ° C. or higher.

When the food or drink of the present invention is a beverage, the beverage may be a beverage that is industrially manufactured and directly consumed, by a server or a cup bender (cup vending machine), or by a consumer or food or drink. A beverage obtained by diluting a beverage or its concentrate with water, syrup, carbonated water, alcohols, etc. or a mixture thereof, or a beverage of the present invention or its concentrate is injected with carbon dioxide (carbonation) by a provider or the like. ) Is also included.
When the food or drink of the present invention is a beverage that can be directly drunk, the container is not particularly limited, but for example, a bottle, an aluminum can, a steel can, a bottle can, a PET bottle, a paper pack (gable top, an LL container, etc.), a spout. Examples include pouches.
Further, when the food or drink of the present invention is a beverage or a beverage concentrate, the case where it is used for producing a beverage is not particularly limited, but in addition to the above-mentioned container form, for example, an itto-kan or a drum can. Etc. are filled. Further, when it is used for diluting and using by consumers or food and drink providers, it is not particularly limited, but for example, in addition to the same form as the container form when it is directly drunk as a beverage, plastic, paper, etc. Examples thereof include portion-type cartridges used as materials, aluminum pouches (stick shape, etc.), narrow-mouthed bottles with caps such as dressing containers and sauce containers.

[Method of suppressing deterioration of flavor or flavor of food and drink]
The method for suppressing deterioration of the flavor or flavor of foods and drinks of the present invention is as follows.
A method for suppressing deterioration of the flavor or flavor of a food or drink, which comprises incorporating a composition containing an extract of a Lawsonia plant and / or a purified product thereof into the food or drink.

As the composition containing the extract of the plant and / or the purified product thereof, the composition for suppressing deterioration of flavor or flavor described in the above [Composition for suppressing deterioration of flavor or flavor] may be used. it can.

Regarding other components, manufacturing methods, specific uses, forms, properties, doses, etc. of plant extracts and / or purified products thereof, specific examples of foods and drinks, etc., all of the above-mentioned [Composition for suppressing deterioration of flavor or flavor] Things] as described in the section.

The method of the present invention preferably further includes a heat sterilization step. The heat sterilization step is preferably provided after the step of containing the plant extract and / or its purified product.

The method of the present invention can further include a step of incorporating a composition having an effect of suppressing deterioration of flavor or flavor, or the like, other than a composition containing an extract of a plant of the genus Shikou and / or a purified product thereof. ..

Hereinafter, the present invention will be described in more detail based on Experimental Examples and Examples, but the present invention is not limited to these Examples. In addition, "part" and "%" in an Example mean "part by mass" and "% by mass", respectively, unless otherwise specified. In addition, the "*" mark in the text indicates that it is manufactured by Saneigen FFI Co., Ltd., and the "*" mark in the text indicates that it is a registered trademark of Saneigen FFI Co., Ltd.

[Test Example 1. Preparation of Shikouka leaf extract]
To 10 g of Shikouka leaf powder (originating in India), 300 ml of 50% by volume ethanol was added as an extraction solvent, and the mixture was stirred and extracted at room temperature for 3 hours and then filtered (primary extract). Further, 300 ml of the above extraction solvent was added to the residue, and the mixture was stirred and extracted at room temperature for 3 hours and then filtered (secondary extract) to prepare a combination of the primary extract and the secondary extract.

For the adsorption treatment, Takecol 50WG-T (manufactured by Osaka Gas Chemical Co., Ltd.), which is an activated carbon derived from sawdust, was added so as to be 2% by mass with respect to the 50% by volume ethanol extract of the above-mentioned Shikouka leaves. Stirred for 1 hour. After the adsorption treatment, the obtained purified product of Shikouka leaf extract was concentrated and dried by an evaporator.

The obtained purified product of Shikouka leaf extract was dissolved in 50% by volume ethanol so as to have a solid content of 50 mg / ml, and used in the following food and drink evaluation tests.

Further, a concentrated and dried extract of Shikouka leaf was dissolved in 50% by volume ethanol so as to have a solid content of 1 mg / ml. The 50% by volume ethanol solution containing 1 mg / ml of the deer leaf extract before the adsorption treatment as a solid content was brown and had an absorbance of 0.705 at a wavelength of 400 nm, but the appearance of the sample after the adsorption treatment was almost the same. It was transparent and had an absorbance of 0.244 at a wavelength of 400 nm.

[Test Example 2. Verification of the effect of suppressing deterioration of the flavor and flavor of beverages]
(Common test / evaluation method)
(1) A purified product of Shikouka leaf extract (solid content concentration 50 mg / ml) is added to a beverage at a concentration specified below, filled in a 200 ml PET bottle and sealed, and then described below at 50 ° C. A test sample was used which was kept warm for a period of time. In addition, as a control sample for sensory evaluation, the same beverage was sealed as it was without adding a purified product of Shikouka leaf extract, and kept at 50 ° C. or 4 ° C. for the same period, respectively.
(2) Sensory evaluation of the obtained test sample and control sample was carried out with 7 to 11 people in their 20s and 40s engaged in development research in the food field as panelists. First, two types of control samples (50 ° C. storage sample (called 50 ° C. control)) and 4 ° C. storage sample (called 4 ° C. control) were tasted, and then the test sample was tasted and evaluated. The evaluation was 5 points for the flavor and flavor of the 4 ° C control, 1 point for the flavor and flavor of the 50 ° C control, and 0 points for the flavor and flavor that were inferior to the 50 ° C control and unsuitable for beverages. The visual analog scale (VAS) method was used in the range of 5 points. That is, the higher the score, the closer to the state of the beverage that has not been subjected to heat deterioration, and the less the deterioration of flavor and flavor is. When the score is larger than 1, it means that the deterioration of flavor and flavor due to storage at 50 ° C is suppressed as compared with the case where the purified product of Shikouka leaf extract is not added, and conversely, when it is smaller than 1, it is stored at 50 ° C. It shows that the deterioration of flavor and flavor is promoted more than the case where the purified product of the Shikouka leaf extract is not added.
(3) In addition to scoring, each panelist was asked to optionally enter the flavor and flavor of the sample in a free description format.

(Evaluation of fruit juice drink)
As fruit juice drinks, orange (clear juice, turbid juice), apple (clear juice, turbid juice), white peach (clear juice, turbid juice), grapefruit (turbid juice), pineapple (turbid juice) and shikouka leaf extract The purified products of the above were added so as to have a final concentration of 0.005% by mass in terms of solid content (Examples 1-1 to 8). After keeping warm at 50 ° C. for 4 days, sensory evaluation was performed by 8 to 9 panelists. The results are shown in Table 1.

As a result, it was shown that the fruit juices to which the purified product of the Shikouka leaf extract of Examples 1-1 to 8 was added had significantly suppressed deterioration of flavor and flavor as compared with the case where the purified product was not added. Was done.

Comparing Examples 1-1 and 1-2, Examples 1-3 and 1-4, and Examples 1-5 and 1-6, the turbid juice having a higher fiber content than the clear juice It was found that the effect of suppressing deterioration of flavor and flavor was more remarkable.

In addition, the comments obtained from the panelists are shown in Table 2. The way of feeling the deterioration of flavor or flavor differs depending on the type of fruit juice, but at 50 ° C control, the original flavor or flavor of fruit juice such as fruit juice feeling, refreshing feeling, and freshness is reduced, and the flavor or flavor such as potato odor and dead grass odor. (Generation of deteriorated odor), heavy change in the back mouth, and taste modulation such as acidity, bitterness, and astringency are observed, whereas the purified product of Shikouka leaf extract is added to the fruit juice beverage. It can be read that there is an effect of suppressing them.

(Evaluation of coffee drinks and tea-based drinks)
Coffee (commercial beverage, sugar-free and black), black tea (commercial beverage, sugar-free type and lemon tea), green tea (commercial beverage), and sardine leaf extract The purified product of the above was added so as to be 0.005% by mass in terms of solid content (Examples 2-1 and 2-3 to 5), and the purified product of black tea leaf extract was added to coffee in terms of solid content of 0. Each of the additions (Example 2-2) was prepared so as to be 0.01% by mass. After keeping warm at 50 ° C. for 7 days, sensory evaluation was performed by 7 to 11 panelists. The results are shown in Table 3.

As a result, the coffee and tea-based beverages to which the purified product of the Shikouka leaf extract of Examples 2-1 to 5 was added were significantly suppressed in flavor and flavor deterioration as compared with the case where the refined product was not added. Was shown to be.

Comparing Examples 2-1 and 2-2, it can be seen that the effect of suppressing deterioration of flavor and flavor increases depending on the amount of the purified product of the Shikouka leaf extract added.

In addition, the comments obtained from the panelists are shown in Table 4. The way of feeling the deterioration of flavor or flavor differs depending on the type of beverage, but at 50 ° C control, the flavor or flavor decreases such as the decrease in tea aroma, and the flavor or flavor changes such as stuffy odor and metallic odor (deteriorated odor). (Occurrence) and taste changes such as sourness, bitterness, astringency, and astringency are observed, but it can be read that the addition of a purified product of the sardine leaf extract has the effect of suppressing them.

[Test Example 3. Verification of masking effect of deteriorated odor of beverage]
In this test, Test Example 2. Preservation test and storage test by the same method as in Test Example 2 except that the time point at which the purified product of the deer leaf extract (solid content concentration 50 mg / ml) of (1) was added was not before heat retention at 50 ° C. but after heat retention. Evaluation was carried out.

After keeping the coffee at 50 ° C. for 7 days, the same commercially available coffee as in Test Example 2 was added with a refined product of Shikouka leaf extract so as to have a solid content of 0.005% by mass or 0.01% by mass, respectively. Prepared (Examples 3-1 and 3-2). A sensory evaluation was carried out by eight panelists. The results are shown in Table 5.

Even if the refined Shikouka leaf extract is added after the original flavor and flavor of the coffee beverage have changed while the temperature is kept at 50 ° C, the flavor and flavor score is significantly higher than that of the control coffee beverage stored at 50 ° C. And it was found that the deterioration of flavor was suppressed. Therefore, it was found that the purified product of the Shikouka extract masks the deteriorated odor generated by the heat retention at 50 ° C.

On the other hand, from the comparison of the scores of Examples 2-1 and 2-2 of Test Example 2 and the scores of Examples 3-1 and 3-2, and the comments of the panelists, the coffee beverage of the refined product of the Shikouka leaf extract was obtained. It is considered that the flavor and flavor obtained by the addition to the coffee after heat retention at 50 ° C. are slightly different from the flavor and flavor when added before heat retention. When the refined product of the sardine leaf extract is added before the temperature is kept at 50 ° C., in addition to masking, it has the effect of suppressing the generation of deteriorated odor and the reduction of the original flavor and flavor of coffee beverages. Inferred.

Claims (6)

A composition for suppressing deterioration of flavor or flavor of foods and drinks, which contains an extract of a plant of the genus Lawsonia and / or a refined product thereof. Claimed that the extract of the genus Shikoka is derived from one or more species selected from the group consisting of whole plants, leaves, stems, roots, bark, fruits, seeds and flowers of the genus Shikoka. Item 2. The composition according to Item 1. The extract of the genus Shikou is water, methanol, ethanol, acetone, hexane, ethyl acetate, 1-propanol, 2-propanol, 1-butanol, 2-butanol, methyl acetate, propylene glycol, glycerin of the genus Shikou. , Diethyl hydroxide, diethyl ether, 2-butanone, edible fats and oils, cyclohexane, dichloromethane, 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethane, carbon dioxide, butane, and propane. The composition according to claim 1 or 2, which is an extract from one or more solvents selected from the above. The composition according to any one of claims 1 to 3, wherein the purified product is an extract of a plant belonging to the genus Shikouka treated with an adsorbent. A food or drink containing an effective amount of an extract and / or a refined product of a Lawsonia plant, in which deterioration of flavor or flavor is suppressed. A method for suppressing deterioration of the flavor or flavor of a food or drink, which comprises incorporating a composition containing an extract of a Lawsonia plant and / or a purified product thereof into the food or drink.