JP2020162437A - Composition for suppressing breath odor derived from garlic - Google Patents

Abstract

To provide a new method of suppressing an unpleasant breath odor derived from garlic.SOLUTION: A composition for suppressing a breath odor derived from garlic of this invention includes: (A) glutathione or its salt; (B) γ-glutamyl peptide (excluding the glutathione) or its salt; and (C) a lower fatty acid.SELECTED DRAWING: None

Description

The present invention relates to a composition for suppressing bad breath derived from garlic. The present invention also relates to a method for suppressing halitosis derived from garlic.

Garlic is widely supported by consumers for its unique flavor and taste that stimulates and promotes appetite, as well as excellent health effects such as fatigue recovery and antioxidant effects. Garlic is cooked not only in Japan but also around the world. It is one of the indispensable ingredients for flavoring and accenting the taste.

There has been a need to use a large amount of garlic in the manufacture and cooking of foods, but there are many cases where the amount of garlic used is limited due to problems such as unpleasant bad breath and body odor after eating garlic.

Various methods have been conventionally proposed in order to suppress unpleasant bad breath derived from garlic. For example, a method for reducing the odor of garlic (Patent Document 1), which comprises irradiating garlic with electromagnetic waves at a predetermined ratio, and extraction of water-insoluble substances such as edible parts of vegetables, which are eluted into an alkaline aqueous solution. A method for deodorizing garlic odor (Patent Document 2), which is characterized by mixing a substance with garlic, has been reported. However, it cannot be said that these methods can sufficiently suppress the bad breath derived from garlic.

On the other hand, as a method for enhancing the flavor of flavored vegetables, a method characterized by adding lower fatty acids to foods has been reported (Patent Document 3).

Japanese Patent Application Laid-Open No. 8-298955 JP-A-2017-205040 JP-A-2018-42484

The present invention has been made in view of the above circumstances, and an object to be solved thereof is to provide a novel method for suppressing unpleasant halitosis derived from garlic.

The present inventor has diligently studied to solve the above-mentioned problems, and although glutathione can suppress the garlic-derived mouth odor after eating the food by adding it to the processed garlic-containing food, the processed garlic-containing food We obtained the finding that the sensory properties of garlic (for example, the taste and flavor peculiar to garlic) may be impaired and may not be maintained. As a result of repeated studies based on this finding, γ-glutamyl was combined with glutathion. By adding peptides or salts thereof, and lower fatty acids, it was found that the garlic-derived mouth odor can be effectively suppressed while maintaining the sensory properties of processed garlic-containing foods. The invention was completed.
That is, the present invention is as follows.

[1] (A) Glutathione or a salt thereof,
A composition for suppressing halitosis derived from garlic, which comprises (B) γ-glutamyl peptide (excluding glutathione) or a salt thereof, and (C) lower fatty acids.
[2] The description of [1], wherein the γ-glutamyl peptide is at least one selected from the group consisting of the compound represented by the following general formula (I) and the compound represented by the following general formula (II). Composition.
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative)
[3] The composition according to [1] or [2], wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.
[4] The composition according to any one of [1] to [3], wherein the lower fatty acid is at least one selected from the group consisting of isovaleric acid, valeric acid and isobutyric acid.
[5] (A) Glutathione or a salt thereof,
A method for suppressing halitosis derived from garlic, which comprises adding (B) γ-glutamyl peptide (excluding glutathione) or a salt thereof, and (C) lower fatty acids to processed garlic-containing foods.
[6] The description of [5], wherein the γ-glutamyl peptide is at least one selected from the group consisting of the compound represented by the following general formula (I) and the compound represented by the following general formula (II). Method.
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative)
[7] The method according to [5] or [6], wherein the γ-glutamyl peptide is γ-Glu-Val-Gly.
[8] The method according to any one of [5] to [7], wherein the lower fatty acid is at least one selected from the group consisting of isovaleric acid, valeric acid and isobutyric acid.

According to the present invention, there is provided a composition for suppressing halitosis derived from garlic, which can suppress halitosis derived from garlic while maintaining the sensory characteristics of processed garlic-containing foods (for example, taste and flavor peculiar to garlic). it can.
Further, according to the present invention, it is possible to provide a method for suppressing halitosis derived from garlic, which can suppress halitosis derived from garlic while maintaining the sensory characteristics of processed garlic-containing foods (for example, taste and flavor peculiar to garlic). ..
Further, according to the present invention, there is provided a processed garlic-containing food and a method for producing the same, in which the bad breath derived from garlic is suppressed while maintaining the sensory characteristics of the processed garlic-containing food (for example, the taste and flavor peculiar to garlic). it can.

FIG. 1 is a graph showing the measurement result of the amount of allyl methyl sulfide in exhaled breath (the peak area ratio of the evaluation sample when the positive control is 1.0) in Test Example 1. FIG. 2 is a graph showing the measurement result of the amount of allyl methyl disulfide in exhaled breath (the peak area ratio of the evaluation sample when the positive control is 1.0) in Test Example 1. FIG. 3 is a graph showing the measurement result of the amount of diallyl sulfide in exhaled breath (the peak area ratio of the evaluation sample when the positive control is 1.0) in Test Example 1. FIG. 4 is a graph showing the measurement result of the amount of diallyl disulfide in exhaled breath (the peak area ratio of the evaluation sample when the positive control is 1.0) in Test Example 1.

(Composition for suppressing bad breath derived from garlic)
The garlic-derived mouth odor-suppressing composition of the present invention (sometimes referred to simply as "the composition of the present invention" in the present specification) is (A) glutathione or a salt thereof (in the present specification, simply "(in the present specification). (A) ”, (B) γ-glutamyl peptide (excluding glutathione) or a salt thereof (sometimes referred to simply as“ (B) ”in the present specification), and (C). Its main feature is that it contains lower fatty acids (sometimes referred to simply as "(C)" in the present specification).

[(A) Glutathione or its salt]
The "glutathione" that can be used as (A) in the present invention may be a reduced form (GSH) or an oxidized form (GSSG). In the present invention, "reduced glutathione" refers to a tripeptide having a γ-glutamyl structure (that is, having a structure of γ-Glu-Cys-Gly) composed of glutamic acid, cysteine and glycine. Further, "oxidized glutathione" refers to a glutathione dipeptide in which two reduced glutathione molecules are bound by a disulfide bond (SS bond).

The salt of glutathione is not particularly limited as long as it is edible, but is a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, etc .; acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid. , Tartrate acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, adipic acid Salt and the like.

The production method of (A) is not particularly limited, and a method produced by a method known per se (for example, a chemical synthesis method, an enzyme method, a fermentation method, etc.) or a method similar thereto may be used. Specifically, for example, it can be produced by the method described in JP2013-169168, or a method similar thereto. A commercially available product may be used, which is preferable because it is simple.

In the present invention, (A) is preferably reduced glutathione.

In the present invention, (A) may be used alone or in combination of two or more.

[(B) γ-glutamyl peptide or salt thereof]
The "γ-glutamyl peptide" that can be used as (B) in the present invention refers to a peptide having a γ-glutamyl structure (eg, dipeptide, tripeptide, etc.), and is, for example, a compound represented by the following general formula (I). (In the present specification, it may be referred to as "Compound (I)"), a compound represented by the following general formula (II) (may be referred to as "Compound (II)" in the present specification), and the like. Can be mentioned.
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative)

In the present invention, compound (I) has a γ-glutamyl structure composed of glutamic acid, X (amino acid or amino acid derivative) and glycine (that is, the carboxyl group at the γ-position of glutamic acid and the amino group of X are peptides. It is a tripeptide (having a bound structure).
Compound (II) has a γ-glutamyl structure composed of glutamic acid and Y (amino acid or amino acid derivative) (that is, a structure in which a carboxyl group at the γ-position of glutamic acid and an amino group of Y are peptide-bonded. ) It is a dipeptide.

Examples of the "amino acid" represented by X in the general formula (I) and Y in the general formula (II) include glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, aspartic acid, glutamine, and proline. Neutral amino acids; Acidic amino acids such as aspartic acid and glutamate; Basic amino acids such as lysine, arginine and histidine; Aromatic amino acids such as phenylalanine, tyrosine and tryptophan; , Taurin, hydroxyproline, tert-leucine, cycloleucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, homoserine and other amino acids. These amino acids are preferably L-form.
In the present specification, each of the above amino acids may be abbreviated as follows.
(1) Glycine: Gly
(2) Alanine: Ala
(3) Valine: Val
(4) Leucine: Leu
(5) Isoleucine: Ile
(6) Serine: Ser
(7) Threonine: Thr
(8) Cysteine: Cys
(9) Methionine: Met
(10) Asparagine: Asn
(11) Glutamine: Gln
(12) Proline: Pro
(13) Aspartic acid: Asp
(14) Glutamic acid: Glu
(15) Lysine: Lys
(16) Arginine: Arg
(17) Histidine: His
(18) Phenylalanine: The
(19) Tyrosine: Tyr
(20) Tryptophan: Trp
(21) Ornithine: Orn
(22) Sarcosine: Sar
(23) Citrulline: Cit
(24) Norvaline: Nva
(25) Norleucine: Nle
(26) α-Aminobutyric acid: Abu
(27) Taurine: Tau
(28) Hydroxyproline: Hyp
(29) tert-leucine: t-Leu
(30) Cycloleucine: Cl
(31) α-Aminoisobutyric acid (2-methylalanine): Aib
(32) Penicillamine: Pen
(33) Homoserine: Hse

Examples of the "amino acid derivative" represented by X in the general formula (I) and Y in the general formula (II) include special amino acids, unnatural amino acids, amino alcohols and functional groups (eg, terminal carbonyl group, terminal amino group, etc. Examples thereof include amino acids in which at least one of the thiol group of cysteine is substituted with a substituent (eg, alkyl group, acyl group, hydroxyl group, amino group, alkylamino group, nitro group, sulfonyl group, various protective groups, etc.). .. Specific examples of the amino acid derivative include N-γ-nitroarginine (sometimes abbreviated as “Arg (NO ₂ )” in the present specification) and S-nitrocysteine (in the present specification, “Cys (SNO)”). (Sometimes abbreviated as "Cys (S-Me)"), S-methylcysteine (sometimes abbreviated as "Cys (S-Me)" in the present specification), S-allylcysteine (in the present specification, "Cys (S-Me)" (Sometimes abbreviated as "allyl)"), valineamide (sometimes abbreviated as "Val-NH ₂ " in the present specification), valinol (2-amino-3-methyl-1-butanol) (the present specification). Among them, "Val-ol" may be abbreviated), methionine sulfoxide (may be abbreviated as "Met (O)" in the present specification), S-methylcysteine sulfoxide (in the present specification, "Cys"). (S-Me) (O) "may be abbreviated) and the like. These amino acid derivatives are preferably L-form.

X is preferably an amino acid, more preferably Val, Abu, Nva.

Y is preferably an amino acid, more preferably Abu or Nva.

The compound (I) used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, and γ-Glu-Nva-Gly.

The compound (II) used in the present invention is preferably γ-Glu-Abu and γ-Glu-Nva.

The γ-glutamyl peptide used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, γ-Glu-Nva. , More preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Abu, and particularly preferably γ-Glu-Val-Gly. γ-Glu-Val-Gly is also referred to as "glutamylvalylglycine" (English name: Glutamily-Valyl-Glycine, CAS Registry Number: 38837-70-6).

The γ-glutamyl peptide that can be used as (B) in the present invention excludes glutathione.

The salt of the γ-glutamyl peptide that can be used as (B) in the present invention is not particularly limited as long as it is an edible salt, but for example, for an acidic group such as a carboxyl group, an alkali metal such as sodium or potassium Salts with; Salts with alkaline earth metals such as calcium and magnesium; Ammonium salts; Aluminum salts; Zinc salts; Salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, dicyclohexylamine; arginine , Salts with basic amino acids such as lysine, and for basic groups such as amino groups, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid; acetic acid, citrus Acids, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methyl Salts with organic carboxylic acids such as malonic acid and adipic acid; salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid and p-toluenesulfonic acid can be mentioned. These salts may be hydrates (hydrous salts), and examples of such hydrates include 1 to 6 hydrates.

The production method of (B) is not particularly limited, and a method produced by a method known per se (for example, a chemical synthesis method, an enzyme method, a fermentation method, etc.) or a method similar thereto may be used. Specifically, it can be produced, for example, by the method described in International Publication No. 2004/011653, JP2012-213376A or JP2016-168045, or a method similar thereto. (B) may use a commercially available product, which is preferable because it is simple.

In the present invention, (B) is preferably γ-Glu-Val-Gly.

In the present invention, (B) may be used alone or in combination of two or more.

[(C) Lower fatty acids]
The "lower fatty acids" used as (C) in the present invention refer to fatty acids (aliphatic monocarboxylic acids) having 3 to 7 carbon atoms (preferably 4 to 6 carbon atoms). The lower fatty acids may be saturated or unsaturated, and may be either linear or branched chain. Examples of lower fatty acids include propionic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid, hexanoic acid (caproic acid), heptanic acid and the like, and the sensory characteristics of processed garlic-containing foods (for example, peculiar to garlic). Isobutyric acid, valeric acid, and isovaleric acid are preferable, and isovaleric acid is more preferable, because they are particularly effective in maintaining (taste, flavor, etc.).

The production method of (C) is not particularly limited, and a method produced by a method known per se (for example, a chemical synthesis method, an enzyme method, a fermentation method, etc.) or a method similar thereto may be used. That is, the lower fatty acids may or may not be refined products. (C) can be produced, for example, by the method described in Japanese Patent Application Laid-Open No. 61-92582, or a method similar thereto. A commercially available product may be used for (C), which is preferable because it is simple.

In the present invention, (C) may be used alone or in combination of two or more.

(A), (B) and (C) used in the present invention may be refined products, respectively, but may not be refined products. That is, the present invention replaces (A), (B) and (C) refined products, or in addition to (A), (B) and (C) refined products, (A), ( A material having a high content of at least one selected from B) and (C) can also be used. Here, the material "highly contained" at least one selected from (A), (B) and (C) is the content of at least one selected from (A), (B) and (C). However, it means that the weight is 100 ppm by weight or more with respect to the material. As a material having a high content of at least one selected from (A), (B) and (C), for example, fermentation containing at least one selected from (A), (B) and (C). Products (eg, culture broth, cells, culture supernatant, etc. obtained by culturing a microorganism having at least one production ability selected from (A), (B) and (C)), (A). , (B) and (C), agricultural, fishery and livestock products containing at least one selected from, and processed products thereof. As the processed product, for example, a fermented product containing at least one selected from (A), (B) and (C) is subjected to processing such as concentration, dilution, drying, fractionation, extraction and purification. Examples thereof include those provided, and specific examples thereof include yeast extracts containing at least one selected from (A), (B) and (C). The material having a high content of at least one selected from (A), (B) and (C) may be purified to a desired degree and has a purity of preferably 50% by weight or more, more preferably 70% by weight. % Or more, more preferably 90% by weight or more, and particularly preferably 95% by weight or more.

The amount of (A) contained in the composition of the present invention is usually 0.1% by weight or more, preferably 0.5% by weight or more, and particularly preferably 1% by weight, based on the composition of the present invention. % Or more. The amount is usually 99% by weight or less, preferably 50% by weight or less, more preferably 10% by weight or less, and particularly preferably 5% by weight or less, based on the composition of the present invention. ..

The amount of (B) contained in the composition of the present invention is usually 0.001% by weight or more, preferably 0.005% by weight or more, and particularly preferably 0. It is 008% by weight or more. The amount thereof is usually 99% by weight or less, preferably 10% by weight or less, more preferably 1% by weight or less, and particularly preferably 0.1% by weight or less, based on the composition of the present invention. Is.

The amount of (C) contained in the composition of the present invention is usually 0.1 wt ppm or more, preferably 0.5 wt ppm or more, and particularly preferably 1 wt ppm or more, based on the composition of the present invention. It is ppm or more. The amount is usually 99% by weight or less, preferably 1% by weight or less, more preferably 100% by weight or less, and particularly preferably 10% by weight or less, based on the composition of the present invention. ..

The weight ratio of the amount of (A) to the amount of (B) contained in the composition of the present invention is not particularly limited, but is preferably (A) :( B) = 1: 0.0001 to 1. Preferably, (A): (B) = 1: 0.001 to 0.1, and particularly preferably (A): (B) = 1: 0.005 to 0.05.

The weight ratio of the amount of (A) to the amount of (C) contained in the composition of the present invention is not particularly limited, but is preferably (A) :( C) = 1: 0.000001 to 0.01. , More preferably (A): (C) = 1: 0.00001 to 0.001, and particularly preferably (A) :( C) = 1: 0.00005 to 0.0005.

The form of the composition of the present invention is not particularly limited, and examples thereof include solid (including powder, granular, etc.), liquid (including slurry, etc.), gel, paste, and the like, and are preferable. , Solid, more preferably powder.

The composition of the present invention may consist only of (A), (B) and (C), but in addition to these, it may further contain a base commonly used in the food field. .. Examples of the base include starch, dextrin, cyclodextrin, sugars (eg, lactose, sucrose, glucose, etc.), proteins (eg, animal and vegetable proteins, etc.), salts (sodium chloride, etc.), water, fats and oils, etc. Can be mentioned.

The compositions of the present invention, in addition to (A), (B) and (C), for example, excipients, pH adjusters, antioxidants, thickening stabilizers, as long as the object of the present invention is not impaired. Emulsifiers, sweeteners (eg, sugar, etc.), salt, organic salts, inorganic salts, seasonings, acidulants, spices, colorants, color formers and the like may be further contained.

The composition of the present invention can be produced by a method known per se or a method similar thereto.

All of (A), (B) and (C) contained in the composition of the present invention may be contained in one preparation, but preparations in which (A), (B) and (C) are two or more. It may be contained in. When (A), (B) and (C) are contained in two or more preparations, the composition of the present invention is, for example, a preparation containing (A), (B) and (C) alone. , A preparation containing any one of (A), (B) and (C), a preparation containing the remaining two, and the like may be used.
When (A), (B) and (C) contained in the composition of the present invention are contained in two or more preparations, (A), (B) and (C) contained in the composition of the present invention Is calculated by summing up the amounts of (A), (B) and (C) contained in each preparation.

The composition of the present invention can be used by adding it to a food containing processed garlic. That is, the composition of the present invention can be provided as a composition for processed garlic-containing foods. In the present invention, the "processed garlic-containing food" means a food containing at least processed garlic as a raw material. Further, in the present invention, the term "food" as used for processed garlic-containing foods and the like is a concept that broadly includes foods that can be ingested orally, and unless otherwise specified, in addition to so-called foods, beverages, seasonings and the like are also included. Included. The processing method (manufacturing method) of "processed garlic" contained in the processed garlic-containing food is not particularly limited as long as allicin can be produced in the garlic, and it may be carried out by a method known per se or a method similar thereto. For example, allicin can be produced by destroying a part or all of the garlic tissue, and specifically, allicin can be produced in garlic by slicing or mashing the garlic. Specific examples of processed garlic-containing foods include kimchi, sauce, dumplings, peperoncino, garlic rice, garlic toast, garlic steak, ramen, fried rice, soup, dressing, semi-kneaded seasoning, flavor seasoning, natural seasoning, etc. These are, but are not limited to.

The content of processed garlic in the processed garlic-containing foods to which the composition of the present invention can be used is not particularly limited as long as the desired garlic flavor and taste can be felt, and is appropriately adjusted according to the type of food and the like. However, it is usually 0.01 to 100% by weight, preferably 0.1 to 99% by weight, based on the total weight of the raw materials of the processed garlic-containing food.

The method and conditions for adding the composition of the present invention to the processed garlic-containing food are not particularly limited, and the method is known or similar depending on the form of the composition of the present invention, the type of the processed garlic-containing food, and the like. obtain. The time when the composition of the present invention is added to the processed garlic-containing food is not particularly limited, and examples thereof include during the production of the processed garlic-containing food and after the production of the processed garlic-containing food. The composition of the present invention may be added to the raw material before producing the processed garlic-containing food.

In the composition of the present invention, the amount of (A) added to the processed garlic-containing food is 0.0001% by weight or more (more preferably 0.0005% by weight or more, particularly preferably 0.0005% by weight or more) with respect to the processed garlic-containing food. It is preferable to add it to the processed garlic-containing food so as to be 0.0008% by weight or more). Further, in the composition of the present invention, the amount of (A) added to the processed garlic-containing food is 0.1% by weight or less (more preferably 0.01% by weight or less, particularly preferably 0.01% by weight or less) with respect to the processed garlic-containing food. Is preferably added to processed garlic-containing foods so as to be 0.005% by weight or less).

In the composition of the present invention, the amount of (B) added to the processed garlic-containing food is 0.000000001% by weight or more (more preferably 0.000001% by weight or more, particularly preferably 0.000001% by weight) with respect to the processed garlic-containing food. It is preferable to add it to the processed garlic-containing food so as to be 0.000005% by weight or more). Further, in the composition of the present invention, the amount of (B) added to the processed garlic-containing food is 0.001% by weight or less (more preferably 0.0005% by weight or less, particularly preferably 0.0005% by weight or less) with respect to the processed garlic-containing food. Is preferably added to processed garlic-containing foods so as to be 0.0001% by weight or less).

In the composition of the present invention, the amount of (C) added to the processed garlic-containing food is 0.0001 ppm by weight or more (more preferably 0.0005 ppm by weight or more, particularly preferably 0.0005 wt ppm or more) with respect to the processed garlic-containing food. It is preferable to add it to processed garlic-containing foods so as to have a weight of 0.0009 parts per million or more. Further, in the composition of the present invention, the amount of (C) added to the processed garlic-containing food is 0.1 wt ppm or less (more preferably 0.01 wt ppm or less, particularly preferably 0.01 wt ppm or less, based on the processed garlic-containing food. Is preferably added to processed garlic-containing foods so as to be 0.007 ppm by weight or less).

The composition of the present invention can be suitably used as a composition for suppressing bad breath derived from garlic. In the present invention, "garlic-derived halitosis" refers to unpleasant halitosis that normally occurs continuously for about 3 to 16 hours immediately after eating a processed garlic-containing food, and more specifically, it includes halitosis in exhaled breath. Halitosis caused by a sulfur compound (eg, allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide, diallyl disulfide, etc.).
Further, in the present invention, "suppression" of halitosis derived from garlic means preventing the occurrence of halitosis derived from garlic, reducing halitosis derived from garlic, and preventing the enhancement of halitosis derived from garlic. More specifically, to prevent the generation of sulfur-containing compounds in exhaled breath (eg, allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide, diallyl disulfide, etc.), and to prevent the generation of sulfur-containing compounds in exhaled breath (eg, allyl methyl sulfide, etc.). It means reducing allyl methyl disulfide, diallyl sulfide, diallyl disulfide, etc., and preventing an increase in sulfur-containing compounds (eg, allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide, diallyl disulfide, etc.) in exhaled breath.

In the present invention, the evaluation of halitosis derived from garlic can be performed by measuring and analyzing the amount of sulfur-containing compounds (eg, allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide, diallyl disulfide, etc.) in exhaled breath. The amount of sulfur-containing compound in exhaled breath can be measured and analyzed by gas chromatography-mass spectrometry (GC / MS method) (column: DB-WAX UI 60 m × 0.25 mm diameter, film thickness 0.25 μm). .. The details of the instruments used for the measurement and the analysis conditions are as shown in the examples below.
Further, in the present invention, the presence or absence and degree of halitosis derived from garlic can be evaluated by, for example, sensory evaluation by a specialized panel.

As one aspect, the composition of the present invention is at least one selected from the group consisting of allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide and diallyl disulfide in exhaled breath after eating a processed garlic-containing food (preferably). Composition for preventing the occurrence of (all); at least one (preferably all) selected from the group consisting of allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide and diallyl disulfide in exhaled breath after eating a processed garlic-containing food. ) Reduction composition; an increase of at least one (preferably all) selected from the group consisting of allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide and diallyl disulfide in exhaled breath after eating a processed garlic-containing food. It can also be provided as a composition for preventing the above.

According to the composition of the present invention, the bad breath derived from garlic can be suppressed while maintaining the sensory characteristics of the processed garlic-containing food (for example, the taste and flavor peculiar to garlic).
Further, according to the composition of the present invention, the sulfur-containing compound in the exhaled breath after eating the processed garlic-containing food while maintaining the sensory characteristics of the processed garlic-containing food (for example, the taste and flavor peculiar to garlic) (for example, For example, prevent the generation of allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide, diallyl disulfide, etc., and reduce sulfur-containing compounds in exhaled breath (eg, allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide, diallyl disulfide, etc.) By doing so, it is possible to prevent an increase in sulfur-containing compounds (eg, allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide, diallyl disulfide, etc.) in the exhaled breath.

The presence or absence and degree of sensory characteristics (for example, taste, flavor, etc. peculiar to garlic) of processed garlic-containing foods can be evaluated by sensory evaluation by a specialized panel. The method of sensory evaluation, evaluation items, etc. may be appropriately determined according to the type of processed garlic-containing food to be evaluated. For example, when the processed garlic-containing food is kimchi as one aspect, the following implementation is carried out. As usual, "Garlic flavor" (a fresh and gorgeous sensation that can be felt immediately after the start of kimchi eating until 5 seconds after the start of eating), "Medium thickness" (from 5 seconds after the start of eating to swallowing) Evaluation can be made using garlic, umami, richness), "afterglow" (feeling that remains on the tongue within 30 seconds after swallowing), "spicyness", and the like.

(Manufacturing method of processed garlic-containing food)
The present invention comprises the addition of (A) glutathione or a salt thereof, (B) γ-glutamyl peptide (excluding glutathione) or a salt thereof, and (C) lower fatty acids, for producing a processed garlic-containing food. Methods (sometimes referred to simply as "the production methods of the present invention" herein) are also provided.

The processed garlic-containing food produced by the production method of the present invention is not particularly limited, and examples thereof include the same as those exemplified in the description of the composition of the present invention (above).

In the production method of the present invention, the amount of (A), (B) and (C) added to the processed garlic-containing food is the amount of (A), (B) and (C) described above in the present invention. When the composition is added to the processed garlic-containing food, it can be carried out so as to be similar to the range of the amounts of (A), (B) and (C) added to the processed garlic-containing food.

In the production method of the present invention, the weight ratio of the amount of (A) to the amount of (B) added to the processed garlic-containing food is not particularly limited, but the above-mentioned composition of the present invention contains (A). It can be done in the same manner as the range of the weight ratio of the amount and the amount of (B).
Further, in the production method of the present invention, the weight ratio of the amount of (A) to the amount of (C) added to the processed garlic-containing food is not particularly limited, but is included in the above-mentioned composition of the present invention (A). It can be done so as to be similar to the range of the weight ratio between the amount of (C) and the amount of (C).

In the production method of the present invention, (A), (B) and (C) may be added individually, but (A), (B) and (C) are mixed in advance before addition to obtain a mixture. May be added. The addition of (A), (B) and (C) may be carried out using the composition of the present invention.
When (A), (B) and (C) are added individually, the order and intervals of addition are not particularly limited, and for example, the order of (A), (B), (C), or vice versa, etc. May be added with. Further, (A), (B) and (C) may be added at the same time.

The method and conditions for adding (A), (B) and (C) to the processed garlic-containing food are not particularly limited, and can be appropriately set according to the type of the processed garlic-containing food and the like. The timing of adding (A), (B) and (C) to the processed garlic-containing food is not particularly limited, and examples thereof include during the production of the processed garlic-containing food and after the completion of the processed garlic-containing food. The composition of the present invention may be added to the raw material before producing the processed garlic-containing food.

In the production method of the present invention, in addition to adding (A), (B) and (C) to the processed garlic-containing food, the processing for producing the conventional processing step and cooking process in the production of the processed garlic-containing food. It may be appropriately contained depending on the type of food containing garlic.

The production method of the present invention preferably consists of kimchi, sauce, dumplings, peperoncino, garlic rice, garlic toast, garlic steak, ramen, fried rice, soup, dressing, semi-kneaded seasoning, flavor seasoning, natural seasoning and the like. It is a method for producing at least one processed garlic-containing food selected from the above group.

According to the production method of the present invention, it is possible to produce a processed garlic-containing food in which the bad breath derived from garlic is suppressed while maintaining the sensory characteristics of the processed garlic-containing food (for example, the taste and flavor peculiar to garlic).

(Method of suppressing bad breath derived from garlic)
The present invention comprises adding (A) glutathione or a salt thereof, (B) a γ-glutamyl peptide (excluding glutathione) or a salt thereof, and (C) lower fatty acids to a processed garlic-containing food. A method for suppressing garlic-derived mouth odor (sometimes referred to simply as "the method of the present invention" in the present specification) is also provided.
Unless otherwise specified, the method of the present invention can be carried out in the same manner as the production method of the present invention, and preferred embodiments are also the same.

The method of the present invention preferably comprises a group consisting of kimchi, sauce, dumplings, peperoncino, garlic rice, garlic toast, garlic steak, ramen, fried rice, soup, dressing, semi-kneaded seasoning, flavor seasoning, natural seasoning and the like. A method for suppressing garlic-derived mouth odor in at least one processed garlic-containing food selected from the above.

According to the method of the present invention, halitosis derived from garlic can be suppressed while maintaining the sensory characteristics of the processed garlic-containing food (for example, the taste and flavor peculiar to garlic).

The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples.
In Test Examples 1 and 2 below, glutathione produced according to the method described in JP2013-169168A was used. As isovaleric acid, one produced according to the method described in JP-A-61-92582 was used. As γ-Glu-Val-Gly (glutamylvalylglycine), one manufactured by Ajinomoto Co., Inc. was used.

(Test Example 1: Confirmation of the effect of suppressing bad breath derived from garlic)
In this test, the breath odor derived from garlic was analyzed by the GC / MS method immediately after eating the processed garlic-containing food, and the effect of suppressing the halitosis derived from garlic of the present invention was evaluated (N = 3).

[Preparation of evaluation sample]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name "Kokuuma kimchi") in a standing pouch, 1.3 mg of glutathione (total amount of reduced glutathione and oxidized glutathione), 0.0003 mg of isovaleric acid. , Γ-Glu-Val-Gly 0.02 mg were added and mixed well. After mixing, it was stored overnight in a refrigerator (4 ° C.) to prepare an evaluation sample.

[Making a positive control (PC)]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name "Kokuuma Kimchi") into a standing pouch, add 0.1 g of dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., trade name "Paindex # 1"). And mixed well. After mixing, it was stored overnight in a refrigerator (4 ° C.) for positive control.

[Measurement and analysis of the amount of sulfur-containing compounds in exhaled breath immediately after eating processed garlic-containing food (kimchi)]
An evaluation sample or 10 g of positive control kimchi was contained in the mouth, chewed for 30 seconds, and then swallowed. The exhaled air immediately after swallowing is collected in a collection bag having a capacity of 3 L, and then the exhaled air in the collection bag is trapped in a collection column, and the amount of sulfur-containing compounds in the exhaled air is measured and analyzed by the GC / MS method. Was done. Details of the measurement target (sulfur-containing compound), the equipment used for the measurement, and the analysis conditions are shown below.
The test was divided into 2 days (1st day: positive control, 2nd day: evaluation sample).

[Measurement target]
-Allyl Methyl Sulfide (C ₄ H ₈ S, [M + H] ⁺ = 89.17)

-Allyl Methyl Disulfide (C ₄ H ₈ S ₂ , [M + H] ⁺ = 121.24)

-Diallyl Sulfide (C ₆ H ₈ S, [M + H] ⁺ = 115.21)

-Diallyl Disulfide (C ₆ H ₁₀ S ₂ , [M + H] ⁺ = 147.27)

[Instrument used for measurement, analysis conditions]
GC: Agilent 7890A (manufactured by Agilent Technologies, Inc.)
MS: Agilent 7000GC-QQQ (manufactured by Agilent Technologies, Inc.)
TDS tube: Tenax TA (inner diameter 4 mm, length 60 mm) (manufactured by GERSTEL Co., Ltd.)
Gas used: He
Oven temperature: 40 ° C (holds 2 min) → 4 ° C / min temperature rise → 220 ° C (holds 5 min)
Injection method: TDU-CIS inlet Pressure: 23.004 psi
Mode: PTV solvent vent flow rate: 1.5 mL / min
Column used: DB-WAX UI (60m x 0.25mm, film thickness 0.25μm) (manufactured by Agilent Technologies, Inc.)
Average velocity: 31.404 cm / sec

The results (the peak area ratio of the evaluation sample when the positive control is 1.0) are shown in FIGS. 1 to 4. The blank was exhaled before eating kimchi.

As is clear from the results shown in FIGS. 1 to 4, in the evaluation sample, the values were lower in all of the four sulfur-containing compounds that cause halitosis derived from garlic than in the positive control (PC). Specifically, the amount of sulfur-containing compound in the exhaled breath of the evaluation sample is 23% lower for allyl methyl sulfide, 35% for allyl methyl disulfide, 43% for diallyl sulfide, and 35% lower for diallyl disulfide than that of the positive control. The result was.
From these results, according to the present invention, the sulfur-containing compounds (allyl methyl sulfide, allyl methyl disulfide, diallyl sulfide and diallyl disulfide) in the exhaled breath after eating the processed garlic-containing food are reduced, and the bad breath derived from garlic is eliminated. It was confirmed that it could be suppressed.

(Test Example 2: Confirmation of effect on taste and flavor of processed garlic-containing food)
In this test, a sensory test was conducted on the taste and flavor of the processed garlic-containing food, and the effect on the taste and flavor of the processed garlic-containing food of the present invention was evaluated (N = 3).

[Preparation of evaluation sample 1]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name "Kokuuma kimchi") in a standing pouch, 1.3 mg of glutathione (total amount of reduced glutathione and oxidized glutathione), 0.0003 mg of isovaleric acid. , Γ-Glu-Val-Gly 0.02 mg were added and mixed well. After mixing, it was stored overnight in a refrigerator (4 ° C.) and used as evaluation sample 1.

[Preparation of evaluation sample 2]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name "Kokuuma kimchi") in a standing pouch, add 1.3 mg of glutathione (total amount of reduced glutathione and oxidized glutathione) and mix well. did. After mixing, it was stored overnight in a refrigerator (4 ° C.) to prepare Evaluation Sample 2.

[Preparation of evaluation sample 3]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name "Kokuuma kimchi") in a standing pouch, add 2.6 mg of glutathione (total amount of reduced glutathione and oxidized glutathione) and mix well. did. After mixing, it was stored overnight in a refrigerator (4 ° C.) to prepare Evaluation Sample 3.

[Preparation of evaluation sample 4]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name “Kokuuma kimchi”) in a standing pouch, 0.02 mg of γ-Glu-Val-Gly was added and mixed well. After mixing, it was stored overnight in a refrigerator (4 ° C.) to prepare an evaluation sample 4.

[Preparation of evaluation sample 5]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name “Kokuuma kimchi”) in a standing pouch, 0.04 mg of γ-Glu-Val-Gly was added and mixed well. After mixing, it was stored overnight in a refrigerator (4 ° C.) to prepare an evaluation sample 5.

[Preparation of evaluation sample 6]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name “Kokuuma kimchi”) in a standing pouch, 0.06 mg of γ-Glu-Val-Gly was added and mixed well. After mixing, it was stored overnight in a refrigerator (4 ° C.) to prepare Evaluation Sample 6.

[Preparation of evaluation sample 7]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name “Kokuuma kimchi”) into a standing pouch, 0.08 mg of γ-Glu-Val-Gly was added and mixed well. After mixing, it was stored overnight in a refrigerator (4 ° C.) to prepare an evaluation sample 7.

[Preparation of evaluation sample 8]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name “Kokuuma kimchi”) into a standing pouch, 0.0003 mg of isovaleric acid was added and mixed well. After mixing, it was stored overnight in a refrigerator (4 ° C.) to prepare an evaluation sample 8.

[Preparation of evaluation sample 9]
After weighing 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name “Kokuuma kimchi”) into a standing pouch, 0.0006 mg of isovaleric acid was added and mixed well. After mixing, it was stored overnight in a refrigerator (4 ° C.) to prepare an evaluation sample 9.

[Making a positive control (PC)]
To 100 g of commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name "Kokuuma kimchi"), 0.3 g of raw garlic paste was added and mixed well to obtain a positive control.

[Negative control (NC)]
Commercially available kimchi (manufactured by Tokai Pickling Co., Ltd., trade name "Kokuuma kimchi") was used as it was as a negative control.

[Sensory test]
The sensory test was conducted by a panel of three experts eating evaluation samples 1 to 9, positive control and negative control kimchi, and scoring each evaluation item. The scoring was performed in 0.5 point increments with 5.0 points for the positive control and 0.0 points for the negative control. The evaluation items are "previous garlic flavor" (a fresh and gorgeous sensation that can be felt immediately after the start of eating until 5 seconds after the start of eating) and "thickness inside" (feeling from 5 seconds after the start of eating to swallowing). (Umami, rich sensation), "afterglow" (feeling that remains on the tongue by 30 seconds after swallowing), and "spicy".
The results (average score of the scores of the three specialized panels) are shown in Table 1 below.

As is clear from the results shown in Table 1, the evaluation sample 1 of the present invention in which glutathione, γ-Glu-Val-Gly and isovaleric acid were used in combination was as good as the positive control to which garlic paste was added. It had flavor and taste.
From the results, it was confirmed that according to the present invention, the preferable functional properties of the processed garlic-containing food can be maintained.

According to the present invention, there is provided a composition for suppressing halitosis derived from garlic, which can suppress halitosis derived from garlic while maintaining the sensory characteristics of processed garlic-containing foods (for example, taste and flavor peculiar to garlic). it can.
Further, according to the present invention, it is possible to provide a method for suppressing halitosis derived from garlic, which can suppress halitosis derived from garlic while maintaining the sensory characteristics of processed garlic-containing foods (for example, taste and flavor peculiar to garlic). ..
Further, according to the present invention, there is provided a processed garlic-containing food and a method for producing the same, in which the bad breath derived from garlic is suppressed while maintaining the sensory characteristics of the processed garlic-containing food (for example, the taste and flavor peculiar to garlic). it can.

Claims (8)

(A) Glutathione or its salt,
A composition for suppressing halitosis derived from garlic, which comprises (B) γ-glutamyl peptide (excluding glutathione) or a salt thereof, and (C) lower fatty acids. The composition according to claim 1, wherein the γ-glutamyl peptide is at least one selected from the group consisting of the compound represented by the following general formula (I) and the compound represented by the following general formula (II).
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative) The composition according to claim 1 or 2, wherein the γ-glutamyl peptide is γ-Glu-Val-Gly. The composition according to any one of claims 1 to 3, wherein the lower fatty acid is at least one selected from the group consisting of isovaleric acid, valeric acid and isobutyric acid. (A) Glutathione or its salt,
A method for suppressing halitosis derived from garlic, which comprises adding (B) γ-glutamyl peptide (excluding glutathione) or a salt thereof, and (C) lower fatty acids to processed garlic-containing foods. The method according to claim 5, wherein the γ-glutamyl peptide is at least one selected from the group consisting of a compound represented by the following general formula (I) and a compound represented by the following general formula (II).
γ-Glu-X-Gly (I)
(In the formula, X indicates an amino acid or an amino acid derivative)
γ-Glu-Y (II)
(In the formula, Y indicates an amino acid or an amino acid derivative) The method according to claim 5 or 6, wherein the γ-glutamyl peptide is γ-Glu-Val-Gly. The method according to any one of claims 5 to 7, wherein the lower fatty acid is at least one selected from the group consisting of isovaleric acid, valeric acid and isobutyric acid.