JP2022190703A - Composition for reducing unpleasant fishy or meat odor - Google Patents

Abstract

To provide a composition for reducing off-flavors, which has a very good effect of reducing trimethylamine, which is a fishy odor-causing material; when being applied to cooking, effectively removes fishy and unpleasant odors to make the best of flavors; furthermore, is capable of being easily applied to processed food, such as canned food, fish meat, and home-meal replacements.SOLUTION: A composition for reducing off-flavors comprises polyphenol, ethanol, and organic acid. The polyphenol is at least one selected from the group consisting of chlorogenic acid and caffeic acid.SELECTED DRAWING: None

Description

Applied for the application of Article 30, Paragraph 2 of the Patent Act The following articles related to patents have been posted on the website. ▲１▼ Posting date of website (Posting 1) December 7, 2018 (Posting 2) December 7, 2018 (Posting 3) December 7, 2018 (Posting 4) December 2018 7th (Posting 5) December 7, 2018 (Posting 6) December 7, 2018 (Posting 7) December 8, 2018 (Posting 8) December 9, 2018 ▲2▼ Web Site address (Posting 1) http://4th. kr/View. aspx? No=283841 (Posting 2) http://www. c times. com/news/articleView. html? idxno=291800 (post 3) https://newsis. com/view/? id=NISX20181207_0000495824&cid=10408 (Posting 4) http://cnews. the big data. co. kr/view. php? ud=201812071020164122798812f20c_23 (Posting 5) http://www. market news. co. kr/news/articleView. html? idxno=15793 (Posting 6) https://biz. insight. co. kr/news/196413 (Posting 7) http://www. econnews. co. kr/news/articleView. html? idxno=45163 (Posting 8) http://www. daily smart. co. kr/news/articleView. html? idxno=3411 (3) Publisher The publisher corresponding to each publication is as follows. (Posting 1) Post Journal (Posting 2) Consumer Times (Posting 3) NEWSIS (Posting 4) Big Data News (Posting 5) Market News (Posting 6) Insight (Posting 7) Econo News (Posting 8) Smart Economy Also, Articles related to patents have been published on the website as follows. ▲１▼ Website address

There is an application for the application of Article 30, Paragraph 2 of the Patent Law (Publication 1) https://blog. naver. com/csmpjhh/221400391771 (Publication 2) https://blog. naver. com/c304989/221401093459 (Publication 3) https://blog. naver. com/sun742/221401813337 (Publication 4) https://blog. naver. com/tessandteddy/221408320041 (Publication 5) https://blog. naver. com/doragol/221430675492 (Publication 6) https://blog. naver. com/lms7384/221445564871 (Publication 7) http://blog. Daum. net/ofme-form-byme/2027 (Publication 8) https://blog. naver. com/charlina/221449541608 (Publication 9) https://blog. naver. com/hiphop0119/221568434490 (2) Publication date The publication date corresponding to each publication is as follows. (Publication 1) November 17, 2018 (Publication 2) November 18, 2018 (Publication 3) November 19, 2018 (Publication 4) November 28, 2018 (Publication 5) 2018 December 30, 2019 (Release 6) January 18, 2019 (Release 7) January 19, 2019 (Release 8) January 24, 2019 (Release 9) June 22, 2019 ▲ 3. Publishers The publishers corresponding to each publication are as follows. (Publication 1) Naturally (Publication 2) Yeobdeungi (Publication 3) Jijeong (Publication 4) Millennium Queen (Publication 5) Dragol (Publication 6) Smile of the Sky (Publication 7) Won (Publication 8) Blue Wind (Publication 9) Nowadays The Man In addition, he sold products related to the patent on his website, as described below. (1) Date of sale July 2019 (2) Website address http://prod. Danawa. com/info/? pcode=8557586&relationMenuType=recommend (3) Published by CJ Cheil Jedan Corporation

The present application relates to off-flavour reducing compositions comprising polyphenols, ethanol and organic acids.

The fishy odor of fish is caused by a combination of factors such as the production of trimethylamine (TMA) and the oxidation of unsaturated fatty acids during the putrefaction process. In particular, in the case of TMA, which is also used as a freshness index for marine products, trimethylamine oxide (TMAO), which is almost absent in fresh meat but odorless after death, is reduced to TMA by bacterial enzymatic action. It is known to give off a fishy odor. In general, as a method of adding an acid to neutralize the basic TMA in order to remove the fishy smell of fish, there is a method of removing the fishy smell mainly using vinegar. However, there is a drawback that the usage amount is limited due to the strong flavor peculiar to vinegar.

As conventional technology, various techniques for removing the fishy smell of fish have been developed (Korea Registered Patent No. 10-1928965, Korean Registered Patent No. 10-1647778, Korean Patent Publication No. 10-2019-0055941), The effect of reducing fishy odor was limited.

Korea Registered Patent No. 10-1928965 Korea Registered Patent No. 10-1647778 Korean Patent No. 10-2019-0055941

In order to solve the above-mentioned problems of the prior art, the present application has an extremely excellent reduction effect of trimethylamine (TMA), which is a substance causing the fishy odor of fish, and effectively removes the fishy odor and odor when applied to cooking. To provide a composition for reducing offensive odor, which can be removed, can make the best use of flavor, and can be easily applied to processed foods such as canned food, fish meat, and simple home meals.

To achieve the above objectives, one aspect of the present application provides an off-flavour reducing composition comprising polyphenol, ethanol and an organic acid.

To achieve the above objectives, another aspect of the present application provides an off-flavour reduction method comprising adding a composition comprising polyphenols, ethanol and an organic acid to an off-flavour product.

The composition of the present application has an extremely excellent ability to reduce trimethylamine (TMA), which is a substance that causes the fishy odor of fish. , fish meat, and simple home cooked meals (HMR).

However, the effects of the present application are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

FIG. 2 is a graph illustrating the results of measuring the TMA reduction effect of compositions in Examples and Comparative Examples of the present application. The measured values in FIG. 1 are shown as mean±SD (n=3). *p<0.05, **p<0.01, ***p<0.001 compared to control group. FIG. 2 is a graph illustrating the results of measuring the TMA reduction effect of compositions in Examples and Comparative Examples of the present application. The measured values in FIG. 2 are shown as mean±SD (n=3). **p<0.01 compared to the control group.

The present application will be specifically described below.

According to one aspect of the present application, the present application provides an off-flavour reducing composition comprising polyphenols, ethanol and an organic acid.

The term "polyphenol" as used in this application means a compound containing one or more phenols with one or more hydroxy groups in the molecule. Polyphenol is a concept that includes derivatives (derivatives) such as polyphenol itself and its glycosides, its alkylated compounds and its esterified compounds.

Polyphenols can include, without limitation, polyphenols that achieve the objective of this application of reducing off-flavours. Specifically, polyphenols that can be used in the present application can include, without limitation, phenolic acids, flavonoids, stilbens, lignin, etc. Examples include isorhamnetin, isorhamune Ching glycoside, catechin, epicatechin, gallocatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, ellagic acid, catechol, coffic acid, coffic acid ester, chlorogenic acid, kaempferol, kaempferol glycoside, quercetin, quercetin glycoside, quercetagenin , genisetin, genisetin glycoside, tannic acid, anthocyanin, hydroquinone, hesperetin, hesperidin, gallic acid, gallic acid esters (lauryl gallate, propyl gallate, butyl gallate), 4-methylcatechol, 5-methylcatechol, 4- methoxycatechol, 5-methoxycatechol, methylcatechol-4-carboxylic acid, 2-methylresorcinol, 5-methylresorcinol, lignin, limocitrin, limocitrine glycoside, limocitrol, luteolin, luteolin glycoside, luteolinidin, luteolinidin glycoside, rutin, Examples include, but are not limited to, resorcin, resveratrol, resorcinol, leucocyanidin, leucodelphinidin, or quinic acid.

Specifically, in the present application, one or a combination of two or more polyphenols selected from the group consisting of chlorogenic acid and coffic acid can be used.

In the present application, chlorogenic acid is a compound in which caffeic acid and quinic acid are linked via an ester bond, and is represented by Chemical Formula 1 below.

In the present application, coffic acid is a compound classified as hydroxycinnamic acid and represented by Chemical Formula 2 below.

In the present application, not only polyphenols derived from natural products but also artificially synthesized polyphenols can be used as polyphenols.

Specifically, it is possible to use those separated and purified from natural products by methods known in the art, such as extraction methods, or those derived from fermented products of natural products. Specifically, those derived from fermented vinegar can be used.

Fermented vinegar includes those fermented by a known method, and for example, it may be obtained by primary fermentation in which sugars such as glucose are fermented with ethanol and secondary fermentation in which ethanol is fermented with acetic acid.

A natural product can be any substance containing polyphenols without limitation, but can also be a plant. Specifically, aloe, anise seed, elderberry, eleuthero, psyllium husk, orange flower, pimento, oregano, valerian, chamomile, capsaicin pepper, cardamom, katsura, garlic, caraway seed, clove, cumin seed, kola, coriander seed, Nurde, Saffron, Japanese juniper, Juniper, Cinnamon, Ginger, Cornflower, St. John's wort, Celery seed, Savory, Sesame seeds, Rhubarb, Tarragon, Turmeric, Volcanic thistle, Dill seed, Nutmeg, Nettle, Hibiscus, Witch hazel, Birch, Basil, Bitter orange, Fennel, primrose, fenugreek, verbena, bay leaves, hops, bold, wasabi, poppy seed, nurde, marigold, marron, marjoram, mustard, mille-feuille, mint leaves, melissa, nutmeg, linden, gentian, rosehip, rosemary, rose Marie officinalis, sunflower seeds, grape skins, apples, carrots, bananas, strawberries, apricots, peaches, plums, pineapples, wild pears, persimmons, cherries, papaya, mangoes, avocados, melons, loquats, figs, kiwifruit, prunes, Blueberries, blackberries, raspberries, cranberries, coffee beans, cocoa beans, grape seeds, grapefruit seeds, pecan nuts, cashew nuts, chestnuts, coconuts, peanuts, walnuts, green tea leaves, black tea leaves, oolong tea leaves, tobacco, perilla leaves, garden thyme , Sage, Lavender, Spearmint, Peppermint, Spotted thistle, Hyssop, Sweet basil, Marigold, Dandelion, Artichoke, German chamomile, Agrimony, Glycyrrhiza, Anise, Yarrow, Eucalyptus, Artemisia absinthium, Panax ginseng, Tachidara, Fenugreek, Flower capsicum, With fennel, capsicum, coriander seeds, caraway seeds, fennel seeds, ginger, horseradish, oregano marjoram, origanum valgare, mustard, parsley, pepper, savory, tarragon, curcuma, wasabi, dill seeds, or citrus fruits. There may be.

In the present application, the polyphenol may be included in a content of 0.003 to 0.1 parts by weight based on 100 parts by weight of ethanol in the composition, but is not limited thereto.

Specifically, the content of polyphenol is 0.003 parts by weight, 0.004 parts by weight, 0.005 parts by weight, 0.006 parts by weight, 0.007 parts by weight, 0.007 parts by weight, and 0.007 parts by weight with respect to 100 parts by weight of ethanol. one lower limit selected from 0075 parts by weight, 0.008 parts by weight, and 0.0085 parts by weight and/or 0.1 parts by weight, 0.09 parts by weight, 0.08 parts by weight, 0.07 parts by weight , 0.06 parts by weight, 0.055 parts by weight, 0.05 parts by weight, 0.045 parts by weight, 0.04 parts by weight, 0.035 parts by weight, 0.03 parts by weight, 0.025 parts by weight, 0 The content may be in a range consisting of one upper limit selected from 0.02 parts by weight.

For example, the polyphenol content is 0.003 to 0.1 parts by weight, 0.004 to 0.09 parts by weight, and 0.004 to 0.08 parts by weight with respect to 100 parts by weight of ethanol. parts, 0.007 to 0.06 parts by weight, 0.0075 to 0.055 parts by weight, 0.008 to 0.05 parts by weight, 0.0085 to 0.045 parts by weight, 0.0085 to 0.04 parts by weight, 0.0085 to 0.035 parts by weight, 0.0085 to 0.03 parts by weight, 0.0085 to 0.025 parts by weight, or 0 The content may range from 0.0085 parts by weight to 0.02 parts by weight. When the content of polyphenol is within the above range, the effect of reducing offensive odors can be exhibited.

The polyphenol content can be the sum of the chlorogenic acid and coffic acid content.

In the present application, polyphenols may be included in a content of 0.2 ppm to 8 ppm relative to the total weight of the entire composition, but are not limited thereto.

Specifically, the content of polyphenols is 0.2 ppm, 0.25 ppm, 0.3 ppm, 0.35 ppm, 0.4 ppm, 0.45 ppm, 0.5 ppm, 0.55 ppm by weight of the total composition. , and one lower limit selected from 0.6 ppm and/or 8 ppm, 7.9 ppm, 7.7 ppm, 7.6 ppm, 7.5 ppm, 7.4 ppm, 7.3 ppm, 7.2 ppm, 7.1 ppm, consisting of one upper limit selected from 7 ppm, 6.9 ppm, 6.8 ppm, 6.7 ppm, 6.6 ppm, 6.5 ppm, 6.4 ppm, 6.3 ppm, 6.2 ppm, 6.1 ppm, and 6 ppm The content may be within the range specified.

As an example, the content of polyphenols is 0.2 ppm to 8 ppm, 0.25 ppm to 7.5 ppm, 0.3 ppm to 7 ppm, 0.35 ppm to 6.7 ppm, 0.4 ppm to 6 ppm, based on the weight of the total composition. .6 ppm, 0.45 ppm to 6.5 ppm, 0.5 ppm to 6.4 ppm, 0.55 ppm to 6.3 ppm, 0.6 ppm to 6.2 ppm, 0.6 ppm to 6.1 ppm, or 0.6 ppm to 6 ppm There can be a range of contents. When the content of polyphenol is within the above range, the effect of reducing offensive odors can be exhibited.

The polyphenol content can be the sum of the chlorogenic acid and coffic acid content.

In the present application, chlorogenic acid may be included in a content of 0.2 ppm to 6 ppm relative to the total weight of the entire composition, but is not limited thereto.

Specifically, chlorogenic acid has a lower limit selected from 0.2 ppm, 0.25 ppm, 0.3 ppm, 0.35 ppm, and 0.4 ppm and/or of a range consisting of one upper limit selected from 6 ppm, 5.8 ppm, 5.5 ppm, 5 ppm, 4.8 ppm, 4.6 ppm, 4.4 ppm, 4.2 ppm, 4 ppm, 3.5 ppm, and 3 ppm content.

As an example, the content of chlorogenic acid is 0.2 ppm to 6 ppm, 0.25 ppm to 5 ppm, 0.3 ppm to 4.6 ppm, 0.35 ppm to 4.4 ppm, 0.4 ppm to The content can range from 4.2 ppm, 0.4 ppm to 4 ppm, 0.4 ppm to 3.5 ppm, or 0.4 ppm to 3 ppm. When the content of chlorogenic acid is within the above range, the effect of reducing offensive odors can be exhibited.

In the present application, cohiic acid can be included in a content of 0.03 ppm to 2 ppm relative to the total weight of the entire composition, but is not limited thereto.

Specifically, choric acid has a lower limit selected from 0.03 ppm, 0.04 ppm, 0.05 ppm, 0.06 ppm, and 0.07 ppm, based on the total weight of the total composition, and/or The content can be in a range consisting of one upper limit selected from 2 ppm, 1.8 ppm, 1.6 ppm, 1.4 ppm, 1.2 ppm, 1 ppm, and 0.8 ppm.

By way of example, the content of coffic acid can range from 0.03 ppm to 2 ppm, from 0.04 ppm to 1.8 ppm, from 0.05 ppm to 1.6 ppm, from 0.06 ppm to 1.4 ppm, from 0.06 ppm to 1.4 ppm, based on the weight of the total composition. The content may range from 07 ppm to 1.2 ppm, 0.07 ppm to 1 ppm, 0.07 ppm to 0.8 ppm. When the content of chlorogenic acid is within the above range, the effect of reducing offensive odors can be exhibited.

Coffic acid may be included in a content of 1 to 50 parts by weight based on 100 parts by weight of chlorogenic acid, specifically 1 to 50 parts by weight, 2 to 45 parts by weight, 3 parts by weight. parts to 30 parts by weight, 4 parts to 25 parts by weight, or 5 parts to 25 parts by weight, but are not limited thereto.

Ethanol contained in the composition of the present application is a substance also called ethanol or alcohol, and is the main component of sake.

In this application, ethanol may be used either produced by fermentation of carbohydrates such as sugars or starches, or synthesized from ethylene or acetylene.

In the present application, ethanol may be included in a content of 0.2% to 1.2% by weight based on the total weight of the entire composition, but is not limited thereto.

Specifically, ethanol may be present in amounts of 0.2%, 0.24%, 0.28%, 0.32%, 0.36%, 0.2%, 0.24%, 0.28%, 0.32%, 0.36%, 0.2%, 0.24%, 0.28%, 0.32%, 0.36%, 0.2%, 0.32%, 0.36%, 0.32%, 0.36%, 0.28%, 0.32%, 0.36%, 0.28%, 0.32%, 0.36%, 0.24%, 0.28%, 0.32%, 0.36%, 0.32%, 0.36% one lower limit selected from 40 wt%, 0.44 wt%, and 0.48 wt% and/or 1.20 wt%, 1.16 wt%, 1.12 wt%, 1.08 wt% , 1.04 wt%, 1.00 wt%, 0.96 wt%, and 0.92 wt%.

As an example, the content of ethanol is 0.2 wt% to 1.2 wt%, 0.24 wt% to 1.16 wt%, 0.28 wt% to 1.12 wt%, based on the weight of the total composition. wt%, 0.32 wt% to 1.08 wt%, 0.36 wt% to 1.04 wt%, 0.4 wt% to 1 wt%, 0.44 wt% to 0.96 wt%, or It may be included in a content of 0.48 wt% to 0.92 wt%. When the content of ethanol is within the above range, the effect of reducing offensive odors can be exhibited.

In one embodiment of the present application, the off-flavor reduction composition can include an organic acid. The term "organic acid" as used in this application, in its broadest sense, means an organic compound having acidic properties, typically containing a carboxyl group (-COOH) or a sulfonic group (-SOH). can.

Organic acids that may be included in the compositions herein are small molecules such as citric acid, malic acid, succinic acid, lactic acid, or acetic acid. Examples include, but are not limited to, organic acids or ascorbic acid, or polymeric organic acids such as benzoic acid.

Specifically, the organic acid that can be used in the present application may be one or more selected from the group consisting of citric acid, malic acid, succinic acid, lactic acid, or acetic acid, and more specifically, Lactic acid, or acetic acid, more specifically acetic acid.

In the present application, the organic acid may be included in a content of 80 to 200 parts by weight based on 100 parts by weight of ethanol, but is not limited thereto.

Specifically, the organic acid is 80 parts by weight, 82 parts by weight, 84 parts by weight, 86 parts by weight, 88 parts by weight, 90 parts by weight, 92 parts by weight, 94 parts by weight, and one lower limit selected from 96 parts by weight and/or 200 parts by weight, 190 parts by weight, 180 parts by weight, 170 parts by weight, 160 parts by weight, 150 parts by weight, 140 parts by weight, 130 parts by weight, and 120 parts by weight; The content may be in a range consisting of one upper limit selected from

For example, the content of the organic acid is 80 to 200 parts by weight, 82 to 190 parts by weight, 84 to 180 parts by weight, 86 to 170 parts by weight, 88 parts by weight to 100 parts by weight of ethanol. parts by weight to 160 parts by weight, 90 parts by weight to 150 parts by weight, 92 parts by weight to 140 parts by weight, 94 parts by weight to 130 parts by weight, 96 parts by weight to 120 parts by weight.

In the present application, the organic acid may be included in a content of 0.3 wt% to 2.4 wt% based on the total weight of the entire composition, but is not limited thereto.

Specifically, the organic acid is 0.3 wt%, 0.35 wt%, 0.4 wt%, 0.45 wt%, 0.5 wt%, 0 wt%, based on the total weight of the total composition. one lower limit selected from .55 wt%, 0.6 wt%, and 0.65 wt% and/or 2.4 wt%, 2.35 wt%, 2.3 wt%, 2.25 wt% %, 2.2 wt%, 2.15 wt%, 2.1 wt%, and 2.05 wt%.

As an example, the content of the organic acid may range from 0.3 wt% to 2.4 wt%, from 0.35 wt% to 2.35 wt%, from 0.4 wt% to 2.0 wt%, based on the weight of the total composition. 3 wt%, 0.45 wt% to 2.25 wt%, 0.5 wt% to 2.2 wt%, 0.55 wt% to 2.15 wt%, 0.6 wt% to 2.1 wt% %, or a content of 0.65% to 2.05% by weight. When the content of the organic acid is within the above range, the effect of reducing offensive odors can be exhibited.

Acetic acid can be 50 wt% or more, 70 wt% or more, 80 wt% or more, 85 wt% or more, or 90 wt% or more based on 100 wt% total organic acids. Specifically, it can be 90% to 100%, 90% to 99%, or 90% to 97% by weight.

In one embodiment of the present application, the organic acid can be not only organic acid derived from natural products but also artificially synthesized organic acid.

Specifically, it is possible to use those separated and purified from natural products by methods known in the art, such as extraction methods, or those derived from fermented products of natural products. Specifically, those derived from fermented vinegar can be used.

Fermented vinegar includes those fermented by known methods, and for example, may be obtained by primary fermentation of glucose or the like with ethanol and secondary fermentation of ethanol with acetic acid.

A natural product can be any substance containing organic acids without limitation, but can also be a plant. Specifically, aloe, anise seed, elderberry, eleuthero, psyllium husk, orange flower, pimento, oregano, valerian, chamomile, capsaicin pepper, cardamom, katsura, garlic, caraway seed, clove, cumin seed, kola, coriander seed, Nurde, Saffron, Japanese juniper, Juniper, Cinnamon, Ginger, Cornflower, St. John's wort, Celery seed, Savory, Sesame seeds, Rhubarb, Tarragon, Turmeric, Volcanic thistle, Dill seed, Nutmeg, Nettle, Hibiscus, Witch hazel, Birch, Basil, Bitter orange, Fennel, primrose, fenugreek, verbena, bay leaves, hops, bold, wasabi, poppy seed, nurde, marigold, marron, marjoram, mustard, mille-feuille, mint leaves, melissa, nutmeg, linden, gentian, rosehip, rosemary, rose Marie officinalis, sunflower seeds, grape skins, apples, carrots, bananas, strawberries, apricots, peaches, plums, pineapples, wild pears, persimmons, cherries, papaya, mangoes, avocados, melons, loquats, figs, kiwifruit, prunes, Blueberries, blackberries, raspberries, cranberries, coffee beans, cocoa beans, grape seeds, grapefruit seeds, pecan nuts, cashew nuts, chestnuts, coconuts, peanuts, walnuts, green tea leaves, black tea leaves, oolong tea leaves, tobacco, perilla leaves, garden thyme , Sage, Lavender, Spearmint, Peppermint, Spotted thistle, Hyssop, Sweet basil, Marigold, Dandelion, Artichoke, German chamomile, Agrimony, Glycyrrhiza, Anise, Yarrow, Eucalyptus, Artemisia absinthium, Panax ginseng, Tachidara, Fenugreek, Flower capsicum, With fennel, capsicum, coriander seeds, caraway seeds, fennel seeds, ginger, horseradish, oregano marjoram, origanum valgare, mustard, parsley, pepper, savory, tarragon, curcuma, wasabi, dill seeds, or citrus fruits. There may be.

In one embodiment of the present application, a product can be included that includes the off-flavor reduction composition of the present application.

The products of this application can be applied without limitation to food, feed, daily necessities, industrial goods, etc. Examples of specific food or feed include processed grain products, vegetables, fruits, dried and cut vegetable products , Fruit juice, Vegetable juice, Mixed juice of vegetables and fruits, Chips, Noodles, Livestock processed food, Seafood processed food, Dairy processed food, Fermented milk food, Microbial fermented food, Confectionary bread, Seasonings, Fish/meat Processed foods, acidic drinking water, processed foods, simple foods, liquorices, herbs, insect feeds, livestock feeds, pet feeds, etc., but are not limited to these.

Specifically, the product of the present application may be mirin.

For the purposes of this application, "off-flavor" refers to a component contained in the product itself or a secondary chemical change of this component (e.g., oxidation reaction, or chemical change due to light or enzymes), produced by microorganisms present in the product. It means an odor that is generated by secondary metabolites or substances contaminating from the outside, which is undesirable, offensive or disgusting to food.

Specifically, the off-flavor can be fishy. The fishy odor may be a fishy odor derived from plants or marine products, more particularly a fishy odor derived from fish.

Alternatively, the off-flavor can be an odor. The odor may be an odor originating from meat.

Substances that cause offensive odors can be, for example, nitrogen compounds, sulfur compounds, lower fatty acids, carbonyl compounds, esters, phenols, alcohols, hydrocarbons, or chlorine compounds.

Nitrogen compounds can include, without limitation, ammonia, trimethylamine, dimethylamine, piperidine, trimethyloxide, etc., as long as they are substances capable of generating offensive odors. Specifically, trimethylamine may be used.

The composition of the present application can be adjusted to the final weight or volume of the composition by further adding purified water in addition to the above ingredients.

The composition in the present application can be used as a composition for reducing offensive odors by itself, but can be used as a sauce by adding additional ingredients such as sugars or seasoning ingredients, or applied to processed seafood. can.

Sugar components that can be further added to the compositions of the present application include monosaccharides such as glucose, fructose and galactose; disaccharides such as sucrose, maltose and lactose; oligosaccharides with 3 or more monosaccharides; starch Examples include, but are not limited to, polysaccharides such as glycogen.

The composition in the present application may further contain an amino acid component as a seasoning component, and may further contain ginger concentrate or rosemary concentrate as a spice component. The amino acid component of the seasoning can be derived from natural products, produced by fermentation, or artificially synthesized.

The compositions of the present application contain, in addition to polyphenolic ingredients, various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid, salts of pectic acid, alginic acid, salts of alginic acid, organic acids, protective colloid thickeners. , pH adjusters, stabilizers, preservatives, glycerin, alcohols or carbonating agents, and the like.

Specifically, the compositions of the present application contain vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantotenic acid and so on. It can also contain minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), and copper (Cu). It can also contain amino acids such as lysine, tryptophan, cysteine, valine. Monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; polysaccharides such as dextrin and cyclodextrin; and sugar alcohols such as xylitol, sorbitol and erythritol. In addition, antiseptics such as potassium sorbate, sodium benzoate, salicylic acid, and sodium dehydroacetate; disinfectants such as bleaching powder, highly bleached powder, and sodium hypochlorite; antioxidants such as butylhydroxyanisole (BHA) and butyl Hydroxytoluene (BHT) and the like; tar pigments as coloring agents; sodium nitrite and sodium nitrite as coloring agents; sodium sulfite as bleaching agents; MSG sodium glutamate as seasonings; thaumatin and stevia extract as sweeteners and synthetic sweeteners such as saccharin and asphalt; flavors such as vanillin and lactones; swelling agents such as alum and D-potassium hydrogen tartrate; Food additives such as coating agents, gum bases, suds suppressors, solvents, improvers and the like may be included. Additives can be selected according to the type of food and used in appropriate amounts.

Another aspect of the present application provides a method of reducing offensive odors comprising adding the compositions in the present application described above to an offensive odor product.

The content of the composition in the method for reducing offensive odors, which is another aspect of the present application, has been described in one aspect of the present application, and will not be described repeatedly.

The present application will now be described in detail by way of examples.

However, the following examples specifically illustrate the present application, and the content of the present application is not limited by the following examples.

Experimental Example 1: Production of composition for removing fishy smell of fish 1. Experimental Materials The polyphenols chlorogenic acid and coffic acid used in the experiments were purchased from Sigma-Aldrich (USA). Alcohol used as ethanol (containing 95% (v/v) ethanol) was purchased from Uri Shusei Co., Ltd., acetic acid was purchased from Oi Kakin, and purified water was purchased from J.C. T. It was purchased from Baker and used.

2. Ingredients of composition A composition for removing the fishy smell of fish was produced with the ingredients shown in Table 1 below. The effect of reducing trimethylamine (TMA) was confirmed for each of the manufactured compositions (Examples and Comparative Examples).

Experimental Example 2: Confirmation of Trimethylamine (TMA) Reduction Effect 1. Confirmation of the effect of reducing the fishy odor of fish Separate raw mackerel meat purchased at the market, homogenize it with a mixer, add 6% (w / w) of the sample of the composition produced in Experimental Example 1, and leave it for 30 minutes or more. did. The mackerel treated with each sample was heated at about 200° C. for about 20 minutes. The mackerel was turned over so that it would not burn during heating.

2. Analysis of Trimethylamine (TMA) Component and Content The following method was used to identify the trimethylamine (TMA) component in the polyphenol composition. The adsorption for analysis of volatiles was SPME (Solid Phase Microextraction Fiber Holder, Supelco., Bellefonte, PA, USA) pretreated using DVB/CAR/PDMS (50/30 μm). 1 g of pretreated mackerel was placed in a 20 mL EPA vial and then capped with PTFE/Silicon. After inserting an SPME needle into the vial containing the composition, it was adsorbed at 60° C. for 30 minutes and then used for GC/MS analysis.

GC/MS analysis uses Agilent gas chromatography (GC2010 plus, Agilent, USA), and column uses DB-WAX Capillary (thickness: 0.25 μm, length: 60 m, Diameter: 0.25 mm) did. He was used as carrier gas, column oven temperature was 130° C., injection temperature was 200° C., total flow was 1.10 mL/min, total program time After (total program time) was set to 60 minutes, the analysis was performed. TMA in the composition was quantified by adding 3-heptanol as a standard and calculating the content of volatile fragrance components in the sample as a comparative relative quantification. .

3. Confirmation of Trimethylamine Reduction Effect As shown in Table 2 below and FIG. It can be seen that Examples 1 to 3, in which polyphenol, acetic acid and ethanol are added, exhibit excellent TMA reduction effects. In addition, in Comparative Example 3 containing a low polyphenol content and Comparative Example 4 containing an excessively high polyphenol content, the TMA reduction effect did not show a satisfactory level compared to Examples 1-3. .

Experimental Example 3: Production of mirin products and analysis of ingredients 1 . Production of mirin products 8-12% (w/w) of fermented apple vinegar (CJ CheilJedang) containing polyphenols or 2 cultured morning vinegar (CJ CheilJedang) and 5-7% (w/w) of apple concentrate ), fructose (CJ CheilJedang) 25-35% (w/w), sugar (CJ CheilJedang) 10-15% (w/w), alcohol (ethanol about 95% (v/v), A mirin containing 0.5-0.7% (w/w) of gourd alcohol) and others (ginger or rosemary extract) was produced. Mirin containing ginger is hereinafter referred to as CJ mirin ginger (B2B, B2C), and mirin containing rosemary is hereinafter referred to as CJ mirin rosemary (B2B, B2C).

2. Ingredient analysis 1-Organic acid analysis CJ mirin ginger (B2B, B2C), CJ mirin rosemary (B2B, B2C), and existing commercially available mirin containing alcohol as an active ingredient (Lotte, hereinafter referred to as commercial mirin) are purchased. and used for comparative experiments for organic acid analysis. Analysis of organic acids was performed by the following method.

Organic acids were analyzed by HPLC after filtering with a 0.2 μm membrane filter. At this time, YMCpak ODS-AQ (8.3×250 mm, YMC Co., Ltd., Tokyo, Japan) was used as the column, the column temperature was 35° C., and the mobile phase was 10 mM phosphate buffer. , the flow rate was 0.7 mL/min, and the detector was a photodiodearray (PDA) detector, Waters 2414 (Waters Co.). Standards consisted of oxalic acid, citric acid, succinic acid, tartaric acid, malic acid and lactic acid (Sigma Co.). Amounts were mixed and dissolved in distilled water to use as a standard solution. The organic acid components of the sample and the standard water were confirmed by comparing the retention time (tR), and the content of individual organic acid components was measured by the area of the peak (peak) to prepare a calibration curve for each standard material. The measurement results are shown in Table 3 below.

3. Ingredient Analysis 2--Analysis of Polyphenol Ingredients CJ mirin ginger, CJ mirin rosemary and commercial mirin were purchased, and the polyphenol ingredients were analyzed and compared. Polyphenol component analysis was performed by the following method.

Ultimate3000 HPLC (Thermo Dionex, USA) was used as an analytical instrument for chlorogenic acid and caffeic acid. × 250 mm) was used.The column temperature was 30 ° C., and the mobile phase used 0.1% TFA solution and acetonitrile, 0-25 minutes 10% acetonitrile;25-30 minutes 60% acetonitrile;30-35 minutes 100 35-36 min 100% acetonitrile: 36-40 min 10% acetonitrile gradient, solvent flow rate 0.8 ml/min, detector wavelengths 280 nm, 340 nm, 254 nm was used, and the analysis results of chlorogenic acid and coffic acid content are shown in Table 4 below.

4. Results of component analysis experiments As shown in Table 3 (analysis results of organic acids in mirin) and Table 4 (analysis results of polyphenols in mirin), the existing commercially available mirin has a low organic acid content and polyphenol components. chlorogenic acid and coffic acid were found to be absent (n.d. means not determined).

Experimental Example 4: Confirmation of Trimethylamine Reduction Effect of Mirin Products The effect of reducing the trimethylamine (TMA) component of CJ mirin ginger (B2B) produced in Experimental Example 3 was confirmed. The method for confirming the effect of reducing the trimethylamine component is as described in Experimental Example 2. The results of analyzing the reduction effect of trimethylamine are shown in Table 5 and FIG. 2 below. As shown in Table 5 (analysis results of TMA reduction effect), it was confirmed that CJ mirin ginger has a greater TMA reduction effect than the untreated plot.

The untreated section is purified water 6% (w/w treatment).

Although representative examples of the present application have been illustratively described above, the scope of the present application is not limited to specific examples such as those described above. If so, it can be appropriately modified within the scope of the claims of this application.

Claims (13)

A composition for reducing offensive odor comprising polyphenol, ethanol and organic acid. The composition for reducing offensive odor according to claim 1, wherein the polyphenol is one or more selected from the group consisting of chlorogenic acid and coffic acid. 2. The composition for reducing offensive odor according to claim 1, wherein the organic acid is one or more selected from the group consisting of citric acid, malic acid, succinic acid, lactic acid, and acetic acid. The composition for reducing offensive odor according to claim 1, wherein the polyphenol is derived from fermented vinegar. 2. The composition for reducing offensive odor according to claim 1, wherein the organic acid is derived from fermented vinegar. The composition for reducing offensive odor according to claim 1, wherein the polyphenol content is 0.003 to 0.1 parts by weight with respect to 100 parts by weight of ethanol. 7. The composition for reducing offensive odor according to claim 6, wherein the polyphenol content is the sum of chlorogenic acid and coffic acid content. The composition for reducing offensive odor according to claim 1, wherein the content of the organic acid is 80 to 200 parts by weight with respect to 100 parts by weight of ethanol. The composition for reducing offensive odor according to claim 1, wherein the offensive odor is a fishy odor. The composition for reducing offensive odor according to claim 1, wherein the offensive odor is caused by a nitrogen compound. A method for reducing offensive odors, comprising adding the offensive odor reducing composition according to any one of claims 1 to 10 to offensive odor products. A product comprising the composition for reducing offensive odor according to any one of claims 1 to 10. 13. The product of claim 12, wherein the product is mirin.

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