JP6207692B1 - Pinene conversion composition, pinene-containing flavor composition, and products containing these - Google Patents
Pinene conversion composition, pinene-containing flavor composition, and products containing these Download PDFInfo
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- JP6207692B1 JP6207692B1 JP2016159148A JP2016159148A JP6207692B1 JP 6207692 B1 JP6207692 B1 JP 6207692B1 JP 2016159148 A JP2016159148 A JP 2016159148A JP 2016159148 A JP2016159148 A JP 2016159148A JP 6207692 B1 JP6207692 B1 JP 6207692B1
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- pinene
- composition
- substance
- containing flavor
- flavor composition
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- MOYAFQVGZZPNRA-UHFFFAOYSA-N Terpinolene Chemical compound CC(C)=C1CCC(C)=CC1 MOYAFQVGZZPNRA-UHFFFAOYSA-N 0.000 claims abstract description 108
- 239000000284 extract Substances 0.000 claims abstract description 37
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Landscapes
- Seasonings (AREA)
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- General Preparation And Processing Of Foods (AREA)
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- Fats And Perfumes (AREA)
Abstract
【課題】 ピネンを効率よくテルピノレンに変換するピネン変換組成物を提供する。【解決手段】 ピネンをテルピノレンに変換するピネン変換組成物であって、オリーブ抽出物、ブドウ種子抽出物、ビルベリー抽出物、赤ワイン抽出物、ルブス抽出物及びアムラ抽出物からなる群から選択される一種又は二種以上の混合物を含んでなるものにより達成される。【選択図】なしPROBLEM TO BE SOLVED: To provide a pinene conversion composition for efficiently converting pinene to terpinolene. A pinene conversion composition for converting pinene to terpinolene, which is selected from the group consisting of olive extract, grape seed extract, bilberry extract, red wine extract, lubus extract and amla extract Or achieved by a mixture comprising two or more. [Selection figure] None
Description
本発明は、ピネン変換組成物、ピネン含有香味組成物、及びこれらを含有した製品に関する。 The present invention relates to a pinene conversion composition, a pinene-containing flavor composition, and a product containing these.
ピネンは、柑橘類及びブドウ等の果実の香気成分として知られており、香料、食品添加物として使用されている。 Pinene is known as an aroma component of fruits such as citrus fruits and grapes, and is used as a fragrance and a food additive.
ピネンを含むテルペン類に属する香味化合物は、熱、光、酸化、pH調整(低い数値)等の外的要因又は経時的要因によって、他の化学物質に変換することが知られており、中には、劣化臭を放つ劣化化合物に変換されるものがある。 Flavor compounds belonging to terpenes including pinene are known to be converted into other chemical substances by external factors such as heat, light, oxidation, pH adjustment (low numerical value) or time-dependent factors. Some of them are converted to deteriorated compounds that emit a deteriorated smell.
これに対しては、従来、特許文献1(特開2016−036319号公報)では、シネオール又はシス−3−ヘキセノールを添加し、劣化臭をマスキングした、柑橘系果実の香味を有する飲料が提案されている。また、特許文献2(特開2011−167171号公報)では、エステル類と、テルペン炭化水素(α−ピネン及びβ−ピネン)との添加比率を特定数値以下とすることにより、加熱等の処理によって発生する異風味を抑制し、柑橘類果実の香味性を向上させた高果汁飲料が提案されている。 On the other hand, conventionally, Patent Document 1 (Japanese Patent Laid-Open No. 2006-036319) proposes a beverage having a citrus fruit flavor in which cineol or cis-3-hexenol is added to mask a deteriorated odor. ing. Moreover, in patent document 2 (Unexamined-Japanese-Patent No. 2011-167171), by making the addition ratio of ester and terpene hydrocarbons ((alpha) -pinene and (beta) -pinene) below a specific numerical value, by processing, such as heating. High fruit juice drinks that suppress the unusual flavor that occurs and improve the flavor of citrus fruits have been proposed.
一方で、モノテルペン類に属するピネンもまた、製品に添加された場合、加熱、pH調整(低い数値)等の外的要因又は経時的要因によって、他の化学物質(例えば、リモネン、α−テルピネオール、テルピノレン、p−サイメン等)に変換することが知られている。このため、製品状態によっては、ピネン由来の果実様香味性を継続的に付与することができないことがある。 On the other hand, when pinene belonging to monoterpenes is also added to the product, other chemical substances (for example, limonene, α-terpineol, etc.) may be caused by external factors such as heating, pH adjustment (low numerical value), or temporal factors. , Terpinolene, p-cymene, etc.). For this reason, depending on a product state, the fruit-like flavor derived from pinene cannot be provided continuously.
他方、ピネンから変換されて生成するテルピノレンもまた、ピネンと同様に、柑橘類を中心とした果実の香気成分として知られており、香料、食品添加物として使用されている。しかしながら、ピネンから同様に変換生成されるp−サイメンは灯油のような臭いを有し、果実の香気を損なう原因となっている。 On the other hand, terpinolene produced by conversion from pinene is also known as an aroma component of fruits centering on citrus fruits, and is used as a perfume and food additive. However, p-cymene converted from pinene in the same manner has a smell like kerosene, which is a cause of deteriorating fruit aroma.
ところで、本発明者等によれば、ピネンを積極的にテルピノレンに変換させるピネン変換組成物、並びに、ピネンと、ピネン変換組成物を含んでなり、ピネンから積極的にテルピノレンを生じさせるピネン含有香味組成物は、未だ、開発されていない。 By the way, according to the present inventors, a pinene conversion composition that positively converts pinene to terpinolene, and a pinene-containing flavor that includes pinene and a pinene conversion composition, and positively generates terpinolene from pinene. The composition has not yet been developed.
よって、今尚、ピネンをテルピノレンに効率よく変換するピネン変換組成物、ピネンと、ピネン変換組成物とを含有したピネン含有香味組成物を開発することが要請されている。また、ピネンと、ピネンから変換されたテルピノレンとを香味成分として含有し、かつ、ピネン及びピネンから変換されたテルピノレンによる果実を摘果後、短時間で搾汁した際の果実感及び新鮮感とを兼ね備えた製品の開発が要望されている。 Accordingly, there is still a need to develop a pinene conversion composition that efficiently converts pinene to terpinolene, and a pinene-containing flavor composition containing pinene and the pinene conversion composition. In addition, it contains pinene and terpinolene converted from pinene as a flavor component, and after picking fruit from terpinolene converted from pinene and pinene, the fruit feeling and freshness when squeezed in a short time There is a demand for the development of combined products.
本発明者等は、今般、特定植物(果実包含)の抽出物が、ピネンを効率的にテルピノレンに変換することができるピネン変換組成物であることを見出した。また、本発明者等は、ピネン変換組成物により、ピネンから生成されたテルピノレンを、ピネンと併用し、継続的に製品に果実様香味性を付与することができるピネン含有香味組成物を見出した。本発明は、係る知見に基づいてなされたものである。 The present inventors have now found that an extract of a specific plant (including fruits) is a pinene conversion composition capable of efficiently converting pinene to terpinolene. In addition, the present inventors have found a pinene-containing flavor composition capable of continuously imparting fruit-like flavor to a product by using terpinolene produced from pinene in combination with pinene by a pinene conversion composition. . The present invention has been made based on such knowledge.
従って、本態様によれば、ピネンをテルピノレンに変換するピネン変換組成物であって、オリーブ抽出物、ブドウ種子抽出物、ビルベリー抽出物、赤ワインもろみ抽出物、ルブス抽出物及びアムラ抽出物からなる群から選択される一種又は二種以上の混合物を含んでなる、ピネン変換組成物を提案することができる。 Therefore, according to this aspect, a pinene conversion composition for converting pinene to terpinolene, the group consisting of olive extract, grape seed extract, bilberry extract, red wine mash extract, rubus extract and amla extract A pinene conversion composition comprising one or a mixture of two or more selected from can be proposed.
好ましい態様によれば、ピネン含有香味組成物であって、
ピネンと、ピネン変換組成物とを含んでなり、
ピネン変換組成物が、オリーブ抽出物、ブドウ種子抽出物、ビルベリー抽出物、赤ワインもろみ抽出物、ルブス抽出物及びアムラ抽出物からなる群から選択される一種又は二種以上の混合物を含んでなる、ピネン含有香味組成物を提案することができる。
According to a preferred embodiment, a pinene-containing flavor composition comprising:
Comprising pinene and a pinene conversion composition,
The pinene conversion composition comprises one or a mixture of two or more selected from the group consisting of olive extract, grape seed extract, bilberry extract, red wine mash extract, rubus extract and amla extract. A pinene-containing flavor composition can be proposed.
〔好ましい態様〕
好ましい態様は以下の通りである。
〔1〕 ピネンをテルピノレンに変換するピネン変換組成物であって、
オリーブ抽出物、ブドウ種子抽出物、ビルベリー抽出物、赤ワインもろみ抽出物、ルブス抽出物及びアムラ抽出物からなる群から選択される一種又は二種以上の混合物を含んでなる、ピネン変換組成物。
〔2〕 ピネン変換有効成分として、ポリフェノールを含んでなる、〔1〕に記載のピネン変換組成物。
〔3〕 前記ポリフェノールが、フラボノイド系物質、プロアントシアニジン系物質、テアフラビン系物質、テアルビジン系物質、フェニルプロパノイド系物質、フェニルエタノイド系物質、エラジタンニン系物質、ガロタンニン系物質、カルコン類物質、スチルベン誘導体系物質、リグナン系物質、クルクミノイド系物質及びクマリン系物質からなる群から選択されてなる一種又は二種以上の混合物である、〔2〕に記載のピネン変換組成物。
〔4〕 前記フラボノイド系物質が、フラボン類物質、フラボノール類物質、イソフラボン類物質、フラバン類物質、フラバノール(カテキン)類物質、フラバノン類物質、フラバノノール類物質、オーロン類物質、及びアントシアニジン類物質からなる群から選択される一種又は二種以上の混合物である、〔3〕に記載のピネン変換組成物。
〔5〕 前記ポリフェノールが、ガロタンニン、エラジタンニン、プロアントシアニジン、及びフェニルエタノイド系物質からなる群から選択される一種又は二種以上の混合物である、〔2〕に記載のピネン変換組成物。
〔6〕 ピネン含有香味組成物であって、
ピネンと、ピネン変換組成物とを含んでなり、
前記ピネン変換組成物が、〔1〕〜〔5〕の何れか一項に記載されたものである、ピネン含有香味組成物。
〔7〕 前記ピネンの含有量が、前記ピネン含有香味組成物全量に対して、1mg/L以上100000mg/L以下であり、
前記ピネン変換組成物の含有量が、前記ピネン含有香味組成物全量に対して、1mg/L以上100000mg/L以下である、〔6〕に記載のピネン含有香味組成物。
〔8〕 ピネンをテルピノレンに変換する方法であって、
ピネンに、ピネン変換組成物を付与し、
前記ピネンを前記テルピノレンに変換することを含んでなり、
前記ピネン変換組成物が、〔1〕〜〔5〕の何れか一項に記載されたものである、ピネン変換方法。
〔9〕 製品であって、
〔1〕〜〔5〕の何れか一項に記載のピネン変換組成物、又は、
〔6〕又は〔7〕に記載のピネン含有香味組成物を含んでなる、製品。
〔10〕 前記ピネンを0mg/L超過50mg/L以下で含んでなる、〔9〕に記載の製品。
〔11〕 ピネン及びテルピノレンを、合計濃度として、0mg/L超過50mg/L以下で含んでなる、〔9〕又は〔10〕に記載の製品。
〔12〕 前記ピネン変換組成物を0mg/L超過100mg/L以下で含んでなる、〔9〕〜〔11〕の何れか一項に記載の製品。
〔13〕 前記製品が、飲料、食料品、調味料、嗜好品、香水、化粧品又は生活用品である、〔9〕〜〔12〕の何れか一項に記載の製品。
〔14〕 前記飲料が、アルコール飲料又はノンアルコール飲料である、〔13〕に記載の製品。
〔15〕 前記製品のpHが2以上7以下である、〔9〕〜〔14〕の何れか一項に記載の製品。
[Preferred embodiment]
Preferred embodiments are as follows.
[1] A pinene conversion composition for converting pinene to terpinolene,
A pinene conversion composition comprising one or a mixture of two or more selected from the group consisting of an olive extract, grape seed extract, bilberry extract, red wine mash extract, rubus extract and amla extract.
[2] The pinene conversion composition according to [1], comprising polyphenol as an active component for pinene conversion.
[3] The polyphenol is a flavonoid substance, a proanthocyanidin substance, a theaflavin substance, a theravidin substance, a phenylpropanoid substance, a phenylethanoid substance, an ellagitannin substance, a gallotannin substance, a chalcone substance, a stilbene derivative. The pinene conversion composition according to [2], which is one or a mixture of two or more selected from the group consisting of systemic substances, lignan substances, curcuminoid substances, and coumarin substances.
[4] The flavonoid substance comprises a flavone substance, a flavonol substance, an isoflavone substance, a flavan substance, a flavanol (catechin) substance, a flavanone substance, a flavonol substance, an aurone substance, and an anthocyanidin substance. The pinene conversion composition according to [3], which is one or a mixture of two or more selected from the group.
[5] The pinene conversion composition according to [2], wherein the polyphenol is one or a mixture of two or more selected from the group consisting of gallotannins, ellagitannins, proanthocyanidins, and phenylethanoid substances.
[6] A pinene-containing flavor composition,
Comprising pinene and a pinene conversion composition,
A pinene-containing flavor composition, wherein the pinene conversion composition is described in any one of [1] to [5].
[7] The content of the pinene is 1 mg / L or more and 100,000 mg / L or less with respect to the total amount of the pinene-containing flavor composition,
The pinene-containing flavor composition according to [6], wherein the content of the pinene conversion composition is 1 mg / L or more and 100000 mg / L or less based on the total amount of the pinene-containing flavor composition.
[8] A method of converting pinene to terpinolene,
Applying a pinene conversion composition to pinene,
Converting the pinene to the terpinolene,
The pinene conversion method, wherein the pinene conversion composition is described in any one of [1] to [5].
[9] Product,
[1] to the pinene conversion composition according to any one of [5], or
A product comprising the pinene-containing flavor composition according to [6] or [7].
[10] The product according to [9], comprising the pinene in an amount of more than 0 mg / L and not more than 50 mg / L.
[11] The product according to [9] or [10], comprising pinene and terpinolene as a total concentration at an excess of 0 mg / L and not more than 50 mg / L.
[12] The product according to any one of [9] to [11], comprising the pinene conversion composition at an excess of 0 mg / L and not more than 100 mg / L.
[13] The product according to any one of [9] to [12], wherein the product is a beverage, a food product, a seasoning, a luxury product, a perfume, a cosmetic product, or a household product.
[14] The product according to [13], wherein the beverage is an alcoholic beverage or a non-alcoholic beverage.
[15] The product according to any one of [9] to [14], wherein the product has a pH of 2 or more and 7 or less.
本発明によれば、有用なピネン変換組成物により、ピネンをテルピノレンに効率よく変換させて香味成分として使用することができ、並びに、ピネンと、ピネン変換組成物を含有したピネン含有香味組成物により、ピネンと、ピネンから効率よく変換したテルピノレンとを組み合わせた組成物を提供することができる。
そして、ピネン含有香味組成物によれば、ピネンと、同族香味成分である転換されたテルピノレンとを併用することにより、製品に劣化臭が生成するリスクを低減させ、柑橘類を中心とした果実様香味性、とりわけ、果実を摘果後、短時間で搾汁した際の果汁感又は新鮮感を継続的に付与することが可能となる。
According to the present invention, with a useful pinene conversion composition, pinene can be efficiently converted into terpinolene and used as a flavor component. Also, with pinene and a pinene-containing flavor composition containing the pinene conversion composition, The composition which combined the pinene and the terpinolene efficiently converted from the pinene can be provided.
And, according to the pinene-containing flavor composition, the combined use of pinene and a converted terpinolene, which is a family flavor component, reduces the risk of producing a deteriorated odor in the product, and a fruit-like flavor centered on citrus fruits In particular, it is possible to continuously impart a fruit juice feeling or a fresh feeling when the fruit is squeezed in a short time after fruit extraction.
〔定義〕
(ピネン)
ピネン(C10H16)は、モノテルペン炭化水素の一種であり、天然成分として、α−ピネンとβ−ピネンとこれらの鏡像異性体とが存在する。α−ピネンは、針葉樹(例えば、松)の針葉油又は柑橘類果実及びブドウ等の精油中に存在する香味成分であり、β−ピネンもまた、針葉樹の針葉油又はその他の植物(ローズマリー、パセリ、バジル、バラ等)の精油中に存在する香味成分である。α−ピネンとβ−ピネンとは、柑橘類を中心とした果実の香味成分としてよく知られており、また、香料又は医薬品として利用されている。
[Definition]
(Pinen)
Pinene (C 10 H 16 ) is a kind of monoterpene hydrocarbon, and α-pinene, β-pinene, and enantiomers thereof exist as natural components. α-Pinene is a flavor component present in the coniferous oil (for example, pine) or essential oils such as citrus fruits and grapes, and β-pinene is also a coniferous needle oil or other plant (rosemary). , Parsley, basil, rose, etc.). α-Pinene and β-pinene are well known as flavor components of fruits centering on citrus fruits, and are also used as perfumes or pharmaceuticals.
ピネンは、pHが低い状態では熱的安定性に欠ける為、ピネンを含有した製品は、その経時的変化によって、ピネンが他の物質(例えば、リモネン、α−テルピネオール、テルピノレン、p−サイメン等)に変換されやすいという性質を有する。 Since pinene lacks thermal stability at low pH, the pinene-containing product may be changed to other substances (for example, limonene, α-terpineol, terpinolene, p-cymene, etc.) due to changes over time. It has the property of being easily converted into
(テルピノレン)
テルピノレン(C10H16)は、モノテルペン炭化水素の一種であり、針葉樹(例えば、檜)の針葉油又は柑橘類果実等の精油中に存在する香味成分である。テルピノレンは、柑橘類果実(ライム様)の香味成分としてよく知られており、また、香料又は医薬品として利用されている。
本発明にあっては、テルピノレンは、主として、ピネンを転換して生成されたものを意味するが、転換されていないテルピノレンもまた使用する。
テルピノレン、特に、ピネンから変換され生成されたテルピノレンは、とりわけ、ピネンと併用されることにより、果実を摘果後、短時間で搾汁した際の果汁感又は爽快感を高い次元において達成することができる。この意味において、テルピノレン、特に、ピネンから変換され生成されたテルピノレンは、果実様香味を促進させる促進剤(増強剤)としての機能を有する。
(Terpinolene)
Terpinolene (C 10 H 16 ) is a kind of monoterpene hydrocarbon, and is a flavor component present in essential oils such as coniferous oil (for example, persimmon) or citrus fruit. Terpinolene is well known as a flavor component of citrus fruits (lime-like), and is also used as a fragrance or a medicine.
In the present invention, terpinolene mainly means that produced by converting pinene, but terpinolene which is not converted is also used.
Terpinolene, especially terpinolene produced by conversion from pinene, can be used in combination with pinene, in particular, to achieve a fruit juice feeling or a refreshing feeling in a high dimension when fruit is squeezed in a short time after fruit extraction. it can. In this sense, terpinolene, particularly terpinolene produced by conversion from pinene, functions as an accelerator (enhancement agent) that promotes a fruit-like flavor.
(ピネン変換組成物及びピネン含有香味組成物)
本発明にあっては、ピネン変換組成物及びピネン含有香味組成物は、様々な用途に使用することができるものであり、そのまま飲食料品及び生活用品として使用することができ、或いは、様々な用途組成物として、例えば、飲食料用組成物として使用することが可能である。
(Pinene conversion composition and pinene-containing flavor composition)
In the present invention, the pinene conversion composition and the pinene-containing flavor composition can be used for various purposes, and can be used as they are as foods and drinks and daily necessities. As an application composition, for example, it can be used as a composition for food and drink.
ピネン変換組成物とは、ピネンをテルピノレンに変換させる組成物を意味する。本発明にあっては、「変換」は、ピネンがテルピノレンに変る様々な現象、例えば、ピネンの変換、転換、劣化又は崩壊等を包含するものとして使用する。好ましい態様にあっては、「ピネン変換組成物」は、ピネンと一緒に含有された、ピネン含有香味組成物として利用される。 The pinene conversion composition means a composition for converting pinene to terpinolene. In the present invention, “transformation” is used to encompass various phenomena in which pinene is converted to terpinolene, such as transformation, conversion, deterioration, or decay of pinene. In a preferred embodiment, the “pinene conversion composition” is used as a pinene-containing flavor composition contained together with pinene.
(含有量)
本発明にあっては、含有量は、本明細書において特に理がない限り、基本的に、mg/L、即ち、ppm(質量/体積)にて表す。
(Content)
In the present invention, the content is basically expressed in mg / L, that is, ppm (mass / volume) unless otherwise specified in the present specification.
〔ピネン変換組成物〕
(抽出物)
ピネン変換組成物は、ピネンをテルピノレンに変換する組成物であり、必須成分として、オリーブ抽出物、ブドウ種子抽出物、ビルベリー抽出物、赤ワインもろみ抽出物、ルブス抽出物及びアムラ抽出物からなる群から選択される一種又は二種以上の混合物を含んでなる。
[Pinene conversion composition]
(Extract)
The pinene conversion composition is a composition for converting pinene to terpinolene, and includes, as an essential component, from the group consisting of olive extract, grape seed extract, bilberry extract, red wine mash extract, lubus extract and amla extract. It comprises one or a mixture of two or more selected.
抽出物は、一般的な抽出方法によって得ることができ、例えば、原料(果実及び葉等)を、圧搾法、溶媒抽出法、油脂(温浸透又は冷浸透)吸着法、超臨界抽出法等によって、抽出することができる。飲食料品に使用する場合には、厚生労働省、消費者庁等所管のガイドライン及び食品衛生法等の規定に基づいて抽出する。 An extract can be obtained by a general extraction method. For example, raw materials (fruits and leaves, etc.) can be obtained by a compression method, a solvent extraction method, a fat (warm or cold permeation) adsorption method, a supercritical extraction method, or the like. Can be extracted. When used for food and drink, extract it based on the guidelines of the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency and the Food Sanitation Law.
これら抽出物は、市販されており、例えば、オリーブ抽出物としては、サンブライト株式会社製「OLIVEX(登録商標)HT6」やINDENA社製「OLEASELECT(登録商標)」等、ブドウ種子抽出物としては、サンブライト株式会社製「exGrape(登録商標)Seed OPC30」等、ビルベリー抽出物としては、インデナジャパン株式会社製「ミルトセレクト(登録商標)」等、アムラ抽出物としては、株式会社サビンサジャパンコーポレーション製「サベリー(登録商標)」等、ルブス抽出物としては、丸善製薬株式会社製「ルブス乾燥エキスF」等、赤ワインもろみ抽出物としては、サンブライト株式会社製「exGrape(登録商標)Total PPR」等、として入手することが可能である。 These extracts are commercially available. For example, olive extracts such as “OLIVEEX (registered trademark) HT6” manufactured by Sunbright Co., Ltd. and “OLEASELECT (registered trademark)” manufactured by INDENA can be used as grape seed extracts. , "ExGrape (registered trademark) Seed OPC30" manufactured by Sunbright Co., Ltd., as the bilberry extract, "Milto Select (registered trademark)" manufactured by Indena Japan Co., Ltd., and Amla extract, Savinsa Japan Corporation Co., Ltd. “Saberry (registered trademark)” manufactured by Maruzen Pharmaceutical Co., Ltd. “Rubus dry extract F” and the like, and red wine mash extract by “exGrape (registered trademark) Total PPR” manufactured by Sunbright Co., Ltd. And so on.
(ポリフェノール)
前記抽出物は、好ましくは、ピネンをテルピノレンに変換する有効成分として、ポリフェノールを含んでなる。ポリフェノールは、フラボノイド系物質、プロアントシアニジン系物質、テアフラビン系物質、テアルビジン系物質、フェニルプロパノイド系物質、フェニルエタノイド系物質、エラジタンニン系物質、ガロタンニン系物質、カルコン類物質、スチルベン誘導体系物質、リグナン系物質、クルクミノイド系物質及びクマリン系物質からなる群から選択される一種又は二種以上の混合物であってよく、好ましくは、プロアントシアニジン系物質、エラジタンニン系物質、ガロタンニン系物質からなる群から選択される一種又は二種以上の混合物を使用することができる。
(Polyphenol)
The extract preferably comprises polyphenol as an active ingredient for converting pinene to terpinolene. Polyphenols are flavonoids, proanthocyanidins, theaflavins, thearvidin, phenylpropanoids, phenylethanoids, ellagitannins, gallotannins, chalcones, stilbene derivatives, lignans. It may be one or a mixture of two or more selected from the group consisting of a series material, a curcuminoid type material and a coumarin type material, and preferably selected from the group consisting of a proanthocyanidin type material, an ellagitannin type material and a gallotannin type material One kind or a mixture of two or more kinds can be used.
フラボノイド系物質は、フラボン類物質、フラボノール類物質、イソフラボン類物質、フラバン類物質、フラバノール(カテキン)類物質、フラバノン類物質、フラバノノール類物質、オーロン類物質、及びアントシアニジン類物質からなる群から選択される一種又は二種以上の混合物であってよく、いずれのものを有意に使用することができる。 The flavonoid material is selected from the group consisting of flavones, flavonols, isoflavones, flavans, flavanols (catechins), flavanones, flavonols, aurones, and anthocyanidins. One or a mixture of two or more of them can be used significantly.
(特定のポリフェノール)
好ましい態様によれば、ポリフェノールは、ガロタンニン、エラジタンニン、プロアントシアニジン、及びフェニルエタノイド系物質からなる群から選択される一種又は二種以上の混合物が好ましくは使用される。
(Specific polyphenols)
According to a preferred embodiment, the polyphenol is preferably one or a mixture of two or more selected from the group consisting of gallotannins, ellagitannins, proanthocyanidins, and phenylethanoid substances.
〈ガロタンニン〉
ガロタンニンの具体例としては、タンニン酸(tannic acid)、ハマメリタンニン(Hamamelitannin)、モノガロイルグルコース(monogalloylglucose)、ジガロイルグルコース(digalloylglucose)、トリガロイルグルコース(trigalloylglucose)、テトラガロイルグルコース(tetragalloylglucose)、ペンタガロイルグルコース(pentagalloylglucose)、ヘキサガロイルグルコース(hexagalloylglucose)、ヘプタガロイルグルコース(heptagalloylglucose)、オクタガロイルグルコース(octagalloylglucose)、ノナガロイルグルコース(nonagalloylglucose)、デカガロイルグルコース(decagalloylglucose)、ウンデカガロイルグルコース(undecagalloylglucose)、ドデカガロイルグルコース(dodecagalloylglucose)等が挙げられる。これら具体例の中でも、タンニン酸、ハマメリタンニン、が好ましい。
<Garotannin>
Specific examples of gallotannin include tannic acid, hamamelitannin, monogalloylglucose, digalloylglucose, trigalloylglucose, and trigalloylglucose. , Pentagalloylglucose, hexagalloylglucose, heptagalloylglucose, octagalloylglucose, nonagaroylglucose (non-galloylglucose) Examples include agalloyllucose, decagalloylglucose, undecagalloylglucose, and dodecagalloylglucose. Among these specific examples, tannic acid and hamamelitannin are preferable.
〈エラジタンニン〉
エラジタンニンは、加水分解によりエラグ酸を生成する、ヘキサヒドロキシジフェニル基、サングイソルボイル基、ガロイル基を有する化合物である。
エラジタンニンの具体例としては、プニカラジン(Punicalagin)、プニカリン(Punicalin)、カスタラジン(Castalagin)、ベスカラジン(Vescalagin)オイゲニイン(Eugeniin)、サングイインH−1(Sanguiin H−1)、サングイインH−4(Sanguiin H−4)、2,3−ヘキサヒドロキシジフェノイルグルコース(2,3−hexahydroxydiphenoylglucose)、4,6−ヘキサヒドロキシジフェノイルグルコース(4,6−hexahydroxydiphenoylglucose)、ケブラグ酸(Chebulagic acid)、ゲラニイン(Geraniin)、グラナチンA(Granatin A)、グラナチンB(Granatin B)、エラエオカルプシン(Elaeocarpusin)、コリラギン(Corilagin)、コルヌシインA(Cornusiin A)、コルヌシインB(Cornusiin B)、アグリモニイン(Agrimoniin)、エンブリカニン(Emblicanin)、プニグルコニン(Punigluconin)、テリマグランジンI(Tellimagrandin I)、テリマグランジンII(Tellimagrandin II)、カスアリクチン(Casuarictin)、ペデュンクラギン(Pedunculagin)、ケブリン酸(Chebulicacid)等が挙げられる。
これら具体例の中でも、プニカラジン、プニカリン、カスタラジン、ベスカラジン、オイゲニイン、テリマグランジンI、テリマグランジンIIが好ましいものであり、より好ましくは、プニカラジン、オイゲニイン、テリマグランジンIが挙げられる。
<Elazitannin>
Elazitanin is a compound having a hexahydroxydiphenyl group, a sangisoruboyl group, and a galloyl group, which produces ellagic acid by hydrolysis.
Specific examples of ellagitannins include punicalagin, punicalin, castalazine, vescalazine, eugeniiin, sanguiin H-1 and sanguiin H-4. 4) 2,3-hexahydroxydiphenoylglucose (2,3-hexahydroxydiphenoylglucose), 4,6-hexahydroxydiphenoylglucose (4,6-hexahydroxydiphenoyllucose), chebulagic acid, geraniin (Geraniin) , Granatin A, granatin B (Gr anatin B), Elaeocarpusin, Corilagin, Cornusin A, Cornusin B, Agrimoniin, Embrican Gluminin (Tellimagrandin I), Telimagrandin II, Casuarictin, Pedunculagin, Chebulicacid and the like.
Among these specific examples, punicalagin, punicalin, castalazine, bescalazine, eugeniin, telimagrandin I, and telimaglandin II are preferable, and punicalagin, eugeniin, and telimaglandin I are more preferable.
〈プロアントシアニジン〉
プロアントシアニジンは、エピカテキン、カテキン、エピガロカテキン、ガロカテキンが複数個重合した構造を有するポリフェノールである。
プロアントシアニジンの具体例としては、プロシアニジンA1(Procyanidin A1)、プロシアニジンA2(Procyanidin A2)、プロシアニジンB1(Procyanidin B1)、プロシアニジンB2(Procyanidin B2)、プロシアニジンB3(Procyanidin B3)、プロシアニジンC1(Procyanidin C1)、プロシアニジンC2(Procyanidin C2)、プロデルフィニジンB1(ProdelphinidinB1)、プロデルフィニジンB2(ProdelphinidinB2)、プロデルフィニジンB3(ProdelphinidinB3)又はこれらの立体異性体、ガロイル化又は配糖体化されたプロアントシアニジン、プロアントシアニジン誘導体等が挙げられる。
これら具体例の中でも、好ましくは、プロシアニジンB2、プロシアニジンB1、プロシアニジンC1が挙げられる。
<Proanthocyanidins>
Proanthocyanidins are polyphenols having a structure in which a plurality of epicatechins, catechins, epigallocatechins, and gallocatechins are polymerized.
Specific examples of proanthocyanidins include procyanidin A1 (Procyanidin A1), procyanidin A2 (Procyanidin A2), procyanidin B1 (Procyanidin B2), procyanidin B2 (Procyanidin B1), procyanidin B3 (Procyanidin B1) Procyanidin C2 (Procyanidin C2), Prodelphinidin B1 (Prodelphindin B1), Prodelphinidin B2 (Prodelphindin B2), or their stereoisomers, galloylated or glycosylated proanthocyanidins, proanthocyanidins A conductor etc. are mentioned.
Among these specific examples, preferably, procyanidin B2, procyanidin B1, and procyanidin C1 are mentioned.
〈フェニルエタノイド系物質〉
フェニルエタノイド系物質は、オリーブ植物及びニクジュヨウ等に含有される成分であり、その具体例としては、チロソール、ヒドロキシチロソール、ベルバスコシド、オレウロペイン、アクテオシド、エキナコシド、チロソール配糖体、ヒドロキシチロソール配糖体等が挙げられ、好ましくは、チロソール、ヒドロキシチロソール、ベルバスコシド、オレウロペインが挙げられる。
<Phenylethanoid substances>
Phenylethanoid substances are components contained in olive plants, licorice, etc., and specific examples thereof include tyrosol, hydroxytyrosol, vervascoside, oleuropein, acteoside, echinacoside, tyrosol glycoside, hydroxytyrosol glycoside Body, etc., preferably tyrosol, hydroxytyrosol, verbascoside, oleuropein.
〔ピネン変換方法〕
好ましい別の態様によれば、ピネンをテルピノレンに変換する方法を提案することができ、前記変換方法は、
ピネンに、本発明によるテルピノレン変換組成物を付与し、
ピネンをテルピノレンに変換することを含んでなる、変換方法である。
混合及び変換工程以外の事項は、〔ピネン変換組成物〕の項で説明したのと同様であってよい。
[Pinene conversion method]
According to another preferred embodiment, a method for converting pinene to terpinolene can be proposed, wherein the conversion method comprises:
To pinene, a terpinolene conversion composition according to the present invention is provided,
A conversion process comprising converting pinene to terpinolene.
Matters other than the mixing and conversion step may be the same as those described in the section [Pinene Conversion Composition].
〔ピネン含有香味組成物〕
ピネン含有香味組成物は、ピネンと、ピネン変換組成物とを含んでなる組成物である。
ピネン含有香味組成物は、当初、ピネンとピネン変換組成物が主として存在するが、製品に添加された後に、ピネン変換組成物により、ピネンからテルピノレンが生成されて、ピネンと生成したテルピノレンとの混合物を含有することとなる。
[Pinene-containing flavor composition]
The pinene-containing flavor composition is a composition comprising pinene and a pinene conversion composition.
In the pinene-containing flavor composition, initially, pinene and a pinene conversion composition are mainly present, but after being added to a product, terpinolene is generated from pinene by the pinene conversion composition, and a mixture of pinene and the generated terpinolene It will contain.
ピネン含有香味組成物は、ピネンと、ピネン変換組成物を含有することにより、製品に添加された後にピネンと変換されたテルピノレンを含有することになることから、柑橘類を中心とした果実様香味性を継続的に製品に付与することが可能となり、かつ、両者の香味成分として相乗効果を発揮させることが可能となる。ピネンとテルピノレンとは、化学分子量が同一であり、モノテルペン類に属する同族物質であり、また、柑橘類を中心とした果実の香味成分であることから、香味成分として両者が併存することの相乗効果を発揮させるものと思われる。 The pinene-containing flavor composition contains pinene and a terpinolene converted into pinene after being added to the product by containing the pinene conversion composition, so that it has a fruit-like flavor centering on citrus fruits. Can be continuously added to the product, and a synergistic effect can be exhibited as a flavor component of both. Pinene and terpinolene have the same chemical molecular weight, are homologous substances belonging to monoterpenes, and are a flavor component of fruits centering on citrus fruits, so the synergistic effect of both coexisting as flavor components It seems that it will demonstrate.
ピネンの含有量は、ピネン含有香味組成物全量に対して、1mg/L以上、100000mg/L以下であり、好ましくは、5mg/L以上、50000mg/L以下である。 The content of pinene is 1 mg / L or more and 100000 mg / L or less, preferably 5 mg / L or more and 50000 mg / L or less with respect to the total amount of the pinene-containing flavor composition.
ピネン変換組成物の含有量は、ピネン含有香味組成物全量に対して、1mg/L以上、100000mg/L以下であり、好ましくは、5mg/L以上、50000mg/L以下である。ピネン変換組成物の含有量が上記数値範囲にあることにより、ピネンを効率よくテルピノレンに変換することが可能となる。 The content of the pinene conversion composition is 1 mg / L or more and 100000 mg / L or less, preferably 5 mg / L or more and 50000 mg / L or less with respect to the total amount of the pinene-containing flavor composition. When the content of the pinene conversion composition is in the above numerical range, pinene can be efficiently converted into terpinolene.
〔製品〕
好ましい別の態様によれば、ピネン変換組成物又はピネン含有香味組成物を含有した製品を提案することができる。
[Product]
According to another preferred embodiment, a product containing a pinene conversion composition or a pinene-containing flavor composition can be proposed.
(添加量)
ピネン変換組成物又は前記ピネン含有香味組成物を含有した製品は、ピネンを0mg/L超過50mg/L以下であり、好ましくは、0.01mg/L超過30mg/L以下で含有してなることが好ましい。
また、この製品は、テルピノレンを0mg/L超過50mg/L以下であり、好ましくは、0.01mg/L超過30mg/L以下で含有してなることが好ましい。
さらに、この製品は、ピネン及びテルピノレンを、合計濃度として、0mg/L超過50mg/L以下であり、好ましくは、0.01mg/L超過30mg/L以下で含んでなることが好ましい。
(Addition amount)
The pinene conversion composition or the product containing the pinene-containing flavor composition contains 0 mg / L of pinene in excess of 50 mg / L, and preferably contains 0.01 mg / L in excess of 30 mg / L. preferable.
Further, this product contains terpinolene in an amount of more than 0 mg / L and not more than 50 mg / L, preferably more than 0.01 mg / L and not more than 30 mg / L.
Further, this product preferably contains pinene and terpinolene in a total concentration exceeding 0 mg / L and not exceeding 50 mg / L, and preferably exceeding 0.01 mg / L and not exceeding 30 mg / L.
好ましい態様によれば、ピネン変換組成物(抽出物)の添加量は、製品に対して、0mg/L超過100mg/L以下であり、より好ましくは、0.01mg/L以上80mg/L以下である。添加量が上記範囲にあることにより、ピレネンをテルピノレンに効率よく変換させることが可能となる。 According to a preferred embodiment, the addition amount of the pinene conversion composition (extract) is 0 mg / L exceeding 100 mg / L or less, more preferably 0.01 mg / L or more and 80 mg / L or less with respect to the product. is there. When the addition amount is in the above range, it is possible to efficiently convert pyrenene to terpinolene.
「製品」は、飲料、食料品、調味料、嗜好品(お菓子、珍味)、飲食料品以外では、香水、化粧品等の美容用品;入浴剤、芳香剤、洗剤、洗口剤等の生活用品等が挙げられる。例えば、チューハイ、カクテルドリンク、発泡酒、果実酒、薬味酒等のアルコール飲料;果汁飲料、野菜飲料、スポーツドリンク、ハチミツ飲料、豆乳、ビタミン補給飲料、ミネラル補給飲料、栄養ドリンク、滋養ドリンク、乳酸菌飲料、乳飲料などのソフト飲料;果汁入り炭酸飲料、乳類入り炭酸飲料、エキス入り飲料等の炭酸飲料;緑茶、紅茶、ウーロン茶、ハーブティー、ミルクティー、コーヒー飲料等の嗜好飲料;アイスクリーム、ラクトアイス、氷菓、ヨーグルト、プリン、ゼリー、ディリーデザート等のデザート食品及びそれらを製造するためのミックス原料;キャラメル、キャンディー、錠菓、クラッカー、ビスケット、クッキー、パイ、チョコレート、スナックなどの菓子及びそれらを製造するためのミックス原料;バター、チーズ、ミルク、ヨーグルトなどの乳製品;レトルト食品、パン、スープ、各種インスタント食品などの一般食品類、香水、化粧品、オーラルケアー商品等を挙げることができる。 “Products” include beverages, foodstuffs, seasonings, luxury products (confectionery, delicacy), food and drink products, and other beauty products such as perfumes and cosmetics; bathing agents, fragrances, detergents, mouthwashes, etc. Goods etc. are mentioned. For example, alcoholic beverages such as chu-hi, cocktail drinks, sparkling liquor, fruit liquor, condiment liquor; fruit juice drinks, vegetable drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutrition drinks, nourishing drinks, lactic acid bacteria drinks Soft drinks such as milk drinks; carbonated drinks such as carbonated drinks with fruit juice, carbonated drinks containing milk, drinks containing extracts; taste drinks such as green tea, tea, oolong tea, herbal tea, milk tea, coffee drinks; ice cream, lacto ice , Dessert foods such as ice confectionery, yogurt, pudding, jelly, Dilly dessert, etc. and mixed raw materials for producing them; manufacture confectionery such as caramel, candy, tablet confectionery, crackers, biscuits, cookies, pie, chocolate, snacks and the like Raw material to mix; butter Mention may be made of retort food, bread, soup, general foods such as various types of instant food, perfume, cosmetics, oral care products and the like; cheese, milk, dairy products such as yogurt.
(任意成分)
製品は、任意成分として、食品添加物(色素、香料、甘味料、酸味料、pH調整剤、酸化防止剤、保存料、ビタミン類、旨み成分、食物繊維、安定化剤、乳化剤)、香水又化粧品添加物、又は、医薬部外品の添加物等を含有することが可能である。これら添加物は、厚生労働省、消費者庁等において定められたガイドライン及び関連法規(食品衛生法等)に規定されたものを用いる。
(Optional component)
Products include food additives (pigments, fragrances, sweeteners, acidulants, pH adjusters, antioxidants, preservatives, vitamins, umami ingredients, dietary fiber, stabilizers, emulsifiers), perfumes or as optional ingredients It can contain cosmetic additives, quasi-drug additives, and the like. As these additives, those specified in the guidelines established by the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency, and related laws and regulations (such as the Food Sanitation Law) are used.
〈酸味料〉
酸味料の具体例としては、アジピン酸、クエン酸、クエン酸(三)ナトリウム、グルコノデルタラクトン、グルコン酸、グルコン酸カリウム、グルコン酸ナトリウム、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、DL−酒石酸、L−酒石酸、DL−酒石酸ナトリウム、L−酒石酸ナトリウム、二酸化炭素、乳酸、乳酸ナトリウム、氷酢酸、フマル酸、フマル酸一ナトリウム、DL−リンゴ酸、DL−リンゴ酸ナトリウム、リン酸及びこれらの塩(カリウム塩、ナトリウム塩)が挙げられる。酸味料は、pH調整剤としても使用可能である。
製品のpHは、完成品の性状にもよるが、一般に、7以下であり、2以上5未満とすることが可能である。
<Acidulant>
Specific examples of acidulants include adipic acid, citric acid, sodium citrate (tri) sodium, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, Sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate , Phosphoric acid and salts thereof (potassium salt, sodium salt). The sour agent can also be used as a pH adjuster.
The pH of the product is generally 7 or less, and can be 2 or more and less than 5, although it depends on the properties of the finished product.
〈甘味料〉
甘味料の具体例としては、高甘味度甘味料、糖類及び糖アルコールが挙げられる。高甘味度甘味料の具体例としては、アスパルテーム、アセスルファムカリウム(K)、キシリトール、グリチルリチン酸二ナトリウム、サッカリン、サッカリンカルシウム、サッカリンナトリウム、スクラロース、ネオテーム、アラビノース、カンゾウ抽出物、キシロース、ステビア、タウマチン、ラカンカ抽出物、ラムノース及びリボースが挙げられる。糖類の具体例としては、異性化糖、ブドウ糖、果糖、砂糖、麦芽糖及び乳糖が挙げられる。糖アルコールの具体例としては、還元麦芽糖水飴、エリスリトール、キシリトール及びマルチトールが挙げられる。
<sweetener>
Specific examples of sweeteners include high-intensity sweeteners, sugars and sugar alcohols. Specific examples of high-intensity sweeteners include aspartame, acesulfame potassium (K), xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanca Extracts, rhamnose and ribose are mentioned. Specific examples of the saccharide include isomerized sugar, glucose, fructose, sugar, maltose and lactose. Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol, and maltitol.
〈色素〉
色素の具体例としては、カラメル、アントシアニン色素、フラボノイド色素、カロテノイド色素、キノン色素、ポリフィリン、ジケトン色素、ベタシアニン色素、アザフィロン色素、クチナシ色素等が挙げられる。
<Dye>
Specific examples of the dye include caramel, anthocyanin dye, flavonoid dye, carotenoid dye, quinone dye, porphyrin, diketone dye, betacyanine dye, azaphyrone dye, gardenia dye and the like.
〔飲料〕
より好ましい態様によれば、ピネン変換組成物又はピネン含有香味組成物を含有した飲料を提案することができる。飲料については、上記に記載したものが例示され、大別して、アルコール飲料とノンアルコール飲料とに類別される。
[Beverages]
According to a more preferred embodiment, a beverage containing a pinene conversion composition or a pinene-containing flavor composition can be proposed. About a drink, what was described above is illustrated and is divided roughly and classified into alcoholic drink and non-alcoholic drink.
ノンアルコール飲料は、実質的にアルコールを含まないアルコールテイストの飲料である。ノンアルコール飲料には、ノンアルコールビール(ビールテイスト飲料)、ノンアルコールワイン、ノンアルコールカクテル、ノンアルコール酎ハイ(酎ハイテイスト飲料)、ノンアルコール日本酒及びノンアルコール焼酎(焼酎テイスト飲料)等が含まれる。ノンアルコール飲料のアルコール濃度は、酒税法上は温度15度の時において原体積百分中に含有するエチルアルコールの体積が1%未満であると定義される。 A non-alcoholic beverage is a beverage with an alcoholic taste substantially free of alcohol. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverages), non-alcoholic wines, non-alcoholic cocktails, non-alcoholic 酎 high (酎 high-taste beverages), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverages), etc. . The alcohol concentration of the non-alcoholic beverage is defined as that the volume of ethyl alcohol contained in the original volume is less than 1% at a temperature of 15 degrees according to the liquor tax law.
アルコール飲料は、ビール、酎ハイ、カクテル、発泡酒等が挙げられる。ベースとなるアルコールは、飲料として許可されたアルコールであってよく、ベースアルコールとしては、醸造酒又は蒸留酒(好ましい)であってよい。蒸留酒としては、好ましくは、焼酎、ウォッカ、ジン、ラム等であってよい。アルコール飲料は、そのアルコール含有量は特に限定されるものではないが、製品特性、酒税法等を考慮して適宜調整できる。アルコール含有量は30体積%以下、より好ましくは10体積%以下が好ましく、より好ましくは、3体積%以上10体積%以下である。 Examples of alcoholic beverages include beer, strawberry high, cocktail, and sparkling liquor. The base alcohol may be an alcohol permitted as a beverage, and the base alcohol may be brewed liquor or distilled liquor (preferably). The distilled liquor may preferably be shochu, vodka, gin, rum and the like. The alcohol content of the alcoholic beverage is not particularly limited, but can be appropriately adjusted in consideration of product characteristics, liquor tax law and the like. The alcohol content is 30% by volume or less, more preferably 10% by volume or less, and more preferably 3% by volume or more and 10% by volume or less.
(飲料製造方法)
ピネン変換組成物又はピネン含有香味組成物を含有した飲料の一般的な製造方法は、概説すると以下の通りである。ピネン変換組成物又はピネン含有香味組成物と、食品添加剤と、飲用水(炭酸水)、必要に応じてベースアルコールとを所定の量で準備し、これらを混合する。次に、混合液を冷却し、必要に応じてカーボネーションを行う。その後、容器に充填・密封することにより、所望の飲料を得ることができる。容器に充填する前に膜ろ過フィルターを用いてろ過してもよい。また、濃厚な状態で中間液を作成した後に、炭酸水を添加して飲料を調製してもよい。
(Beverage production method)
A general method for producing a beverage containing a pinene conversion composition or a pinene-containing flavor composition is outlined as follows. A pinene conversion composition or a pinene-containing flavor composition, a food additive, drinking water (carbonated water), and a base alcohol as required are prepared in a predetermined amount and mixed. Next, the mixed solution is cooled, and carbonation is performed as necessary. Then, a desired drink can be obtained by filling and sealing the container. You may filter using a membrane filtration filter before filling a container. Moreover, after creating an intermediate solution in a rich state, carbonated water may be added to prepare a beverage.
〔容器詰め製品(飲料)〕
別の好ましい態様によれば、ピネン変換組成物又はピネン含有香味組成物を含有した製品(特に、飲料)を容器に詰めた容器詰製品(飲料)を提案することができる。容器詰飲料とすることにより、果実様香味感、とりわけ、果実を摘果後、短時間で搾汁した際の果汁感及び新鮮感を十分に付与し、促進させ、かつ、維持することができると伴に、製品の提供利便性、流通利便性、保存性、品質劣化防止を図ることが可能となる。
容器は、内容物が漏洩しない材料であれば、ビニール、プラスチック、ガラス、金属、紙、木又は皮等で、様々な形状で形成された容器に詰めることができる。より好ましい態様によれば、容器の内外に、光、熱、酸素、紫外線等を遮断するための素材(たとえば、金属箔)を備えたものであってよい。
[Packed products (beverages)]
According to another preferred embodiment, a packaged product (beverage) in which a product (particularly a beverage) containing the pinene conversion composition or the pinene-containing flavor composition is packed in a container can be proposed. By making a container-packed beverage, it is possible to sufficiently impart, promote, and maintain a fruit-like flavor, in particular, a fruit juice feeling and a fresh feeling when squeezed in a short time after fruit extraction. At the same time, it is possible to provide convenience of product provision, convenience of distribution, storage, and prevention of quality deterioration.
The container can be packed in various shapes made of vinyl, plastic, glass, metal, paper, wood, leather, or the like as long as the contents do not leak. According to a more preferred aspect, the container may be provided with a material (for example, a metal foil) for blocking light, heat, oxygen, ultraviolet rays and the like inside and outside the container.
以下の実施例により、本発明の内容を更に具体的に説明するが、本発明の範囲は下記実施例に限定して解釈されるものではない。また、以下の実施例は、本発明の実施態様の一例を示すものであるが、これら実施例により当業者は本発明の全ての範囲について容易に実施することができること当然に理解するものである。 The contents of the present invention will be described more specifically with reference to the following examples, but the scope of the present invention should not be construed as being limited to the following examples. In addition, the following examples show examples of embodiments of the present invention. However, it should be understood that those skilled in the art can easily implement the entire scope of the present invention by using these examples. .
〔分析〕
実施例、比較例の飲料中に含まれる各成分は、ガスクロマトグラフィ(GC)分析を用いて定量を行った。GC分析の手順は以下の通りであった。
〔analysis〕
Each component contained in the beverages of Examples and Comparative Examples was quantified using gas chromatography (GC) analysis. The procedure of GC analysis was as follows.
(分析用試料調製)
試料を5.0g秤量し、内部標準としてリナロール−d5を200μL添加した上で、45mLの水で希釈した。次に、アセトニトリル浸漬及び加熱にてコンディショニングを行ったTwister(PDMS,0.5mm×20mm)を希釈した試料に投入し、40℃、2時間の撹拌吸着反応を行ったものを分析用試料とした。なお、試料調製は2点並行して行った。
(Sample preparation for analysis)
5.0 g of the sample was weighed, 200 μL of linalool-d5 was added as an internal standard, and diluted with 45 mL of water. Next, Twister (PDMS, 0.5 mm × 20 mm) that had been conditioned by immersion in acetonitrile and heating was added to a diluted sample, and a sample subjected to a stirring adsorption reaction at 40 ° C. for 2 hours was used as an analysis sample. . Sample preparation was performed in parallel at two points.
(定量方法)
分析用試料中のピネン及びテルピノレンの量は、内部標準(リナロール−d5)とのピーク面積比から計算した。また、同一試料について2点並行で行った分析値の平均値を試料中の成分量であるものとして定量を行った。
(Quantitative method)
The amounts of pinene and terpinolene in the analytical sample were calculated from the peak area ratio with the internal standard (linalool-d5). Moreover, it quantified by making the average value of the analysis value performed in parallel about 2 points | pieces about the same sample into what is the amount of components in a sample.
(GC測定条件)
装置:測定には昇温気化型注入口(CIS4,Gerstel社製)、加熱脱着ユニット(TDU, Gerstel社製)およびLTMカラム(1st:DB−WAX,20m×0.18mm;0.3μm,2nd:DB−5,10m×0.18mm;0.4μm, Agilent Technologies社製)を搭載した7890B GC System(Agilent Technologies社製)、5977A MSD(Agilent Technologies社製)を使用した。
TDU:20℃(1min)−(720℃/min)−250℃(3min)
CIS:−50℃(1.5min)−(12℃/min)−240℃(20min)
スプリット比:30:1
注入口圧:508.28kPa
ベント圧:314.11kPa
1stカラム温度:40℃(3min)−(5℃/min)−125℃(0min)
2ndカラム温度:40℃(31min)−(5℃/min)−200℃(0min)
MSD:Scan mode,m/z 29−230, 20Hz, EI
(GC measurement conditions)
Apparatus: For measurement, a temperature rising vaporization inlet (CIS4, manufactured by Gerstel), a heat desorption unit (TDU, manufactured by Gerstel) and an LTM column (1 st : DB-WAX, 20 m × 0.18 mm; 0.3 μm, 2 nd: DB-5,10m × 0.18mm ; 0.4μm, 7890B GC System ( manufactured by Agilent Technologies, Inc. equipped with Agilent Technologies, Inc.)), was used 5977A MSD (manufactured by Agilent Technologies Inc.).
TDU: 20 ° C. (1 min) − (720 ° C./min)−250° C. (3 min)
CIS: -50 ° C (1.5 min)-(12 ° C / min)-240 ° C (20 min)
Split ratio: 30: 1
Inlet pressure: 508.28 kPa
Vent pressure: 314.11 kPa
1st column temperature: 40 ° C. (3 min) − (5 ° C./min)−125° C. (0 min)
2nd column temperature: 40 ° C. (31 min) − (5 ° C./min)−200° C. (0 min)
MSD: Scan mode, m / z 29-230, 20 Hz, EI
〔評価試験1:β−ピネンの変換〕
(飲料調製)
下記〔表1〕に記載された処方に従って、実施例と比較例による柑橘類果実様香味を有するアルコール飲料を調製した。実施例及び比較例におけるpHは、3.3であり、アルコールは8.5体積%とした。pHの測定は、pHメーター(HORIBA LAQUA pH/ION Meter F-72;電極:9615S JF15)によっておこなった。アルコールの測定は、アルコライザー(Anton Paar Alcolyzer Plus、DMA4500 Density Meter)によっておこなった。
[Evaluation Test 1: Conversion of β-Pinene]
(Beverage preparation)
According to the prescription described in [Table 1] below, alcoholic beverages having citrus fruit-like flavors according to Examples and Comparative Examples were prepared. The pH in Examples and Comparative Examples was 3.3, and the alcohol was 8.5% by volume. The pH was measured with a pH meter (HORIBA LAQUA pH / ION Meter F-72; electrode: 9615S JF15). The alcohol was measured using an alcoholizer (Anton Paar Alcolyzer Plus, DMA4500 Density Meter).
(評価試験内容)
実施例1〜12と比較例1とについて、保存試験前後のピネン及びテルピノレンの量を比較した。
〔表1〕の処方にある通り、所定の含有量のβ-ピネンと、所定の含有量のピネン変換組成物とを含むアルコール飲料(アルコール8.5体積%)を調製し、37℃で2週間保存した後、GC分析し、内部標準エリア比によって生成量を比較した。その結果は、表1に記載した通りであった。
(Evaluation test contents)
About Examples 1-12 and Comparative Example 1, the amount of pinene and terpinolene before and after the storage test was compared.
As shown in Table 1, an alcoholic beverage (alcohol 8.5% by volume) containing β-pinene having a predetermined content and a pinene conversion composition having a predetermined content was prepared. After weekly storage, GC analysis was performed, and the amount produced was compared by the internal standard area ratio. The results were as described in Table 1.
(評価結果)
〔表1〕の結果から比較例1(ピネン変換組成物無し)のものと比較して、実施例1〜12のテルピノレンの生成量が増加していることが明らかとなり、優れた変換率を有していることが理解された。
(Evaluation results)
From the results of [Table 1], it is clear that the amount of terpinolene produced in Examples 1 to 12 is increased compared to that of Comparative Example 1 (no pinene conversion composition), and has an excellent conversion rate. It was understood that
〔評価試験2:α−ピネンの変換〕
(試料調製)
〈実施例13〉
0.1重量%のグレープフルーツ香料と、2重量%のグレープフルーツ果汁、9.2体積%のアルコールと、0.05ppmのピネン変換組成物(ブドウ種子抽出物)とを含むグレープフルーツ風味のアルコール飲料(pH3.1)を調製した。
〈比較例2〉
ピネン変換組成物(ブドウ種子抽出物)を添加しない以外は、実施例13と同様にグレープフルーツ風味のアルコール飲料(pH3.1)を調製した。
[Evaluation Test 2: Conversion of α-Pinene]
(Sample preparation)
<Example 13>
Grapefruit-flavored alcoholic beverage (pH 3) containing 0.1% by weight grapefruit flavor, 2% by weight grapefruit juice, 9.2% by volume alcohol, and 0.05 ppm pinene conversion composition (grape seed extract) .1) was prepared.
<Comparative example 2>
A grapefruit-flavored alcoholic beverage (pH 3.1) was prepared in the same manner as in Example 13 except that the pinene conversion composition (grape seed extract) was not added.
(評価内容)
実施例13と比較例2について、37℃で1週間保存した後、GC分析し、内部標準比から、保存試験前後のテルピノレン及びα-ピネンの量を測定し、テルピノレンとα-ピネンの合計濃度及び保存前後の量比を算出した。その結果は、表2に記載した通りであった。
(Evaluation content)
About Example 13 and Comparative Example 2, after storing at 37 ° C. for 1 week, GC analysis was performed, and the amounts of terpinolene and α-pinene before and after the storage test were measured from the internal standard ratio, and the total concentration of terpinolene and α-pinene. And the amount ratio before and after storage was calculated. The results were as described in Table 2.
(評価結果)
保存前の比較例2及び実施例13のα−ピネン濃度は0.19ppm、テルピノレン濃度は0.05ppmであった。〔表2〕に示した保存後の結果から、比較例2(ピネン変換組成物無し)と比較して、実施例13のテルピノレンの生成量が増加していることが明らかとなり、優れた変換率を有していることが理解された。
(Evaluation results)
The α-pinene concentration of Comparative Example 2 and Example 13 before storage was 0.19 ppm, and the terpinolene concentration was 0.05 ppm. From the results after storage shown in [Table 2], it was revealed that the amount of terpinolene produced in Example 13 was increased as compared with Comparative Example 2 (no pinene conversion composition), and an excellent conversion rate was obtained. It was understood that
〔評価試験3:官能評価試験〕
(評価内容)
実施例13と比較例2とについて、保存試験後の官能評価を評価した。評価試験2と同様にサンプルを調整し、37℃で1週間保存した後、熟練したパネリスト6名にて官能評価を行った。下記評価基準により、パネリストが評価した値の平均値を採用した。
[Evaluation Test 3: Sensory Evaluation Test]
(Evaluation content)
The sensory evaluation after the storage test was evaluated for Example 13 and Comparative Example 2. Samples were prepared in the same manner as in Evaluation Test 2 and stored at 37 ° C. for 1 week, and then sensory evaluation was performed by six skilled panelists. The average of the values evaluated by the panelists was adopted according to the following evaluation criteria.
(評価基準)
評価点「−3」:新鮮感又は劣化臭が「比較例よりも非常に弱い」
評価点「−2」:新鮮感又は劣化臭が「比較例よりも弱い」
評価点「−1」:新鮮感又は劣化臭が「比較例よりやや強い」
評価点「0」:新鮮感又は劣化臭が「比較例に対して差がない」
評価点「1」:新鮮感又は劣化臭が「比較例よりやや強い」
評価点「2」:新鮮感又は劣化臭が「比較例よりも強い」
評価点「3」:新鮮感又は劣化臭が「比較例よりも非常に強い」
(Evaluation criteria)
Evaluation point “−3”: Freshness or deteriorated odor is “very weaker than the comparative example”
Evaluation point "-2": Freshness or deterioration odor is "weaker than the comparative example"
Evaluation point "-1": freshness or deteriorated odor "slightly stronger than comparative example"
Evaluation point “0”: freshness or degraded odor is “no difference from the comparative example”
Evaluation point “1”: freshness or odor is “slightly stronger than the comparative example”
Evaluation point “2”: Freshness or deteriorated odor is “stronger than the comparative example”
Evaluation point "3": Freshness or deterioration odor is "very stronger than the comparative example"
(評価結果1)
〔表2〕の結果のとおり、実施例13は、比較例2と比較して、新鮮感がより強く感じられると同時に、劣化臭は弱く感じられることが明らかとなった。
(評価結果2:官能評価)
実施例13と比較例2との比較とは別に、6名のパネリストに短評を求めた。この短評の中には、実施例13について、「グリーン感が強い」、「トップから含みまでグレープフルーツ固有の香判る」、「劣化臭なし」、「軽い香りが残っている」、「ピール感がしっかしていた」との評価も挙がった。比較例2について、「やや樹脂的」、「呈味に雑味が多い」、「エタノール感」、「クレゾール」、「劣化した甘味」との評価が挙げられた。
(Evaluation result 1)
As shown in [Table 2], it has been clarified that in Example 13, compared with Comparative Example 2, the fresh feeling is felt stronger and the deterioration odor is felt weaker.
(Evaluation result 2: Sensory evaluation)
Separately from the comparison between Example 13 and Comparative Example 2, a short review was requested from six panelists. Among these short reviews, for Example 13, “strong green feeling”, “perfumed grapefruit-specific scent from top to including”, “no deterioration odor”, “light scent remains”, “peel feeling” It was also said "I was stiff." For Comparative Example 2, the evaluations were “slightly resinous”, “taste is terrible”, “ethanol feeling”, “cresol”, and “deteriorated sweetness”.
Claims (7)
ピネンと、ピネンをテルピノレンに変換するピネン変換組成物とを含んでなり、
前記ピネン変換組成物が、オリーブ抽出物、ブドウ種子抽出物、ビルベリー抽出物、赤ワインもろみ抽出物、ルブス抽出物及びアムラ抽出物からなる群から選択される一種又は二種以上の混合物からなり、
前記ピネンの含有量が、前記ピネン含有香味組成物全量に対して、1mg/L以上100000mg/L以下であり、又は
前記ピネン変換組成物の含有量が、前記ピネン含有香味組成物全量に対して、1mg/L以上100000mg/L以下である、ピネン含有香味組成物。 A pinene-containing flavor composition comprising:
Comprising pinene and a pinene conversion composition for converting pinene to terpinolene,
The pinene conversion composition consists of one or a mixture of two or more selected from the group consisting of olive extract, grape seed extract, bilberry extract, red wine mash extract, rubus extract and amla extract ,
The content of the pinene is 1 mg / L or more and 100000 mg / L or less based on the total amount of the pinene-containing flavor composition, or the content of the pinene conversion composition is based on the total amount of the pinene-containing flavor composition The pinene containing flavor composition which is 1 mg / L or more and 100000 mg / L or less.
前記ピネン変換組成物の含有量が、前記ピネン含有香味組成物全量に対して、5mg/L以上50000mg/L以下である、請求項1〜5の何れか一項に記載のピネン含有香味組成物。 The content of the pinene is 5 mg / L or more and 50000 mg / L or less with respect to the total amount of the pinene-containing flavor composition, or
The content of the said pinene conversion composition is 5 mg / L or more and 50000 mg / L or less with respect to the said pinene containing flavor composition whole quantity, The pinene containing flavor composition as described in any one of Claims 1-5. .
ピネンに、ピネン含有香味組成物に含有されたピネン変換組成物を付与し、
前記ピネンを前記テルピノレンに変換することを含んでなり、
前記ピネン含有香味組成物が、請求項1〜6の何れか一項に記載されたものである、ピネン変換方法。
A method of converting pinene to terpinolene,
To pinene, the pinene conversion composition contained in the pinene-containing flavor composition is applied,
Converting the pinene to the terpinolene,
The pinene conversion method whose said pinene containing flavor composition is what was described in any one of Claims 1-6.
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