JP7282560B2 - Composition for suppressing deterioration of flavor or flavor of food and drink, and method for suppressing deterioration - Google Patents

Description

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

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

Since such complex reactions are involved, suppressing oxidation does not necessarily suppress deterioration of flavor and flavor. For example, it has been reported that compositions containing catechins do not inhibit the formation of p-cresol, a degradation product of citral that imparts citrus flavors (Non-Patent Document 1).

Further, as in Patent Document 1, a method for suppressing the generation of citral deterioration odor is disclosed by combining a solvent extract of quince, mango, etc., and catechins. It is described that such measures accelerate the browning of cloudy fruit juice beverages and deteriorate the appearance.

Therefore, various compositions derived from natural products have been provided from the viewpoint of safety in order to suppress the deterioration of the flavor and flavor of food and drink. For example, means for adding methylmethionine sulfonium salts contained in cruciferous plants to tea beverages (Patent Document 3), means for including extracts such as Echinacea purpurea in tea beverages (Patent Document 4), and containing carotenoids in fruit juice beverages. So far, a means (Patent Literature 5) and the like for allowing the

Japanese Patent Application Laid-Open No. 2002-180081 JP 2016-96797 A JP 2016-154500 A JP 2015-080436 A JP 2015-053936 A

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

However, a problem was found in that the flavor, flavor, or color of the extract itself did not match depending on the object of use. Due to these problems, it is presumed that the foods and drinks to which the above extracts can be applied are limited to specific ones.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a highly versatile and novel means for suppressing deterioration of flavor or flavor that progresses during heating or storage of various foods and drinks.

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

In addition, it was found that an extract of a plant belonging to the genus Lawsonia masks deterioration odors of food and drink, and suppresses deterioration of flavor or flavor.

That is, the present invention provides the following composition for suppressing deterioration of flavor or flavor of food and drink.
Item 1.
A composition for suppressing deterioration of flavor or flavor of food and drink, containing an extract and/or a purified product thereof from a plant belonging to the genus Lawsonia.
Section 2.
wherein the extract of a plant belonging to the genus Shikou is derived from one or more species selected from the group consisting of whole plants, leaves, stems, roots, bark, fruits, seeds, and flowers of plants belonging to the genus Shikou, 1. The composition according to 1.
Item 3.
The extract of the plant of the genus Shikou is water, methanol, ethanol, acetone, hexane, ethyl acetate, 1-propanol, 2-propanol, 1-butanol, 2-butanol, methyl acetate, propylene glycol, glycerin of the genus Shikou plant. , nitrous oxide, diethyl ether, 2-butanone, edible fats and oils, cyclohexane, dichloromethane, 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethene, carbon dioxide, butane, and propane Item 3. The composition according to item 1 or 2, which is an extract with one or more solvents selected from.
Section 4.
Item 4. The composition according to any one of items 1 to 3, wherein the purified product is obtained by treating the extract of the genus plant with an adsorbent.

In addition, the present invention provides the following foods and drinks in which deterioration of flavor or flavor is suppressed.
Item 5.
A food or drink containing an effective amount of an extract of a plant belonging to the genus Lawsonia and/or a purified product thereof, and having flavor or flavor with suppressed deterioration.

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

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

[Composition for suppressing deterioration of flavor or flavor]
The composition of the present invention contains an extract and/or a purified product of a plant belonging to the genus Shikou, and is used for suppressing the deterioration of the flavor or flavor of food and drink.

(Extracts of plants of the genus Shikou and their purified products)
The plant of the genus Lawsonia used in the composition of the present invention is not particularly limited as long as it belongs to the genus Lawsonia of the family Lythraceae, but L. inermis is preferred. Sikouka is a shrub that is also called henna, henna, cucumber, Egyptian privet, etc., and is a plant that is mainly native to Southwest Asia and North Africa.

The plant extract used in the composition of the present invention is not particularly limited. It is derived from two or more species, preferably from one or two or more species selected from the group consisting of leaves, stems and fruits, and more preferably from leaves.

The extraction solvent used to obtain the extract of the plant belonging to the genus Citrus is not particularly limited, but is preferably a solvent that can be used in food and drink. Examples of such solvents include water; 4 lower alcohols; lower alkyl esters such as methyl acetate and ethyl acetate; glycols such as propylene glycol and glycerin; polar solvents such as nitrous oxide, diethyl ether, acetone and 2-butanone; , 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethene, carbon dioxide, butane, nonpolar solvents such as propane, or a mixture of two or more selected from these solvents. be able to. Among them, it is preferably composed of one or more selected from the group consisting of water, ethanol, methanol, acetone, hexane, and ethyl acetate, more preferably ethanol and/or water, and ethanol and water. It is more preferable to be Furthermore, when ethanol and water are used as the extraction solvent, the ethanol content is, for example, preferably 1 to 99% by volume, more preferably 10 to 90% by volume, still more preferably 20 to 80% by volume, and 30 to 70% by volume. is particularly preferred, and 50% by volume is most preferred.

As the extraction method, commonly used methods can be employed, and examples include a wide range of extraction methods used for preparing various crude drug preparations such as extracts, elixirs, infusions, decoctions, liquid extracts and tinctures. Although not particularly limited, for example, the above plants (as is (raw) or coarse, chopped), or their dried crushed products (powder, etc.) in a solvent are cold soaked (usually 1 to 25 ° C.) or digested (usually 35 to 45 ° C.), etc., a method of extracting while heating and stirring, a method of obtaining an extract by filtration, a percolation method (usually about 1 to 30 ° C.), a supercritical extraction method, etc. can.

After removing the solids by filtration or centrifugation as necessary, the obtained extract may be used as it is, or may be partially concentrated by distilling off the solvent to obtain a soft extract, or may be concentrated under reduced pressure, depending on the mode of use. It can also be used as a dried extract after being dried by an ordinary means such as drying or freeze-drying. After concentration or drying, the resulting concentrate or dried product may be washed with a non-dissolving solvent for purification, or may be used after being dissolved or suspended in a suitable solvent.

The plant may be subjected to the extraction operation as it is (raw) or as a crushed product, and after drying, it may be subjected to the extraction operation after pulverization or powder as necessary.

It is preferable to purify the extract of the plant belonging to the genus Citrus from the viewpoint of reducing coloring and characteristic odor. Purification is not particularly limited, and examples thereof include treatment with an adsorbent, filtration treatment, column chromatography treatment, etc. Among them, treatment with an adsorbent is preferred.

Examples of adsorbents include, but are not limited to, activated carbon, silica gel, zeolite, activated clay, diatomaceous earth, acid clay, ion exchange resins, and synthetic adsorbents. As these adsorbents, commercially available ones can be used.

Among adsorbents, activated carbon is derived from, for example, coal, coconut shells, sawdust, and the like. Further, the shape of the activated carbon includes granular, powdery, fibrous and the like.

The adsorbent used for adsorbing the extract of the plant belonging to the genus Ciccola is preferably activated carbon, more preferably sawdust-derived activated carbon.

When the extract of the plant belonging to the genus Sicocca is treated with activated carbon as an adsorbent, the amount of activated carbon to be used is not particularly limited, and can be changed as appropriate depending on the type of activated carbon. Therefore, it is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, still more preferably 1% by mass or more, and particularly preferably 2% by mass or more, relative to the total amount of the extract.

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

The composition of the present invention can further contain excipients from the viewpoint of facilitating formulation. The type of excipient is not particularly limited, but examples include starch hydrolysates (dextrin, powdered candy, etc.), sugars (monosaccharides (glucose, fructose, etc.), disaccharides (e.g., sucrose, lactose, maltose, trehalose, etc.). ), oligosaccharides (cello-oligosaccharides, malto-oligosaccharides, fructo-oligosaccharides, etc.), sugar alcohols (xylitol, sorbitol, lactitol, maltitol, etc.), reduced glycated products, etc.), dietary fibers (e.g., indigestible dextrin, polydextrose, guar gum enzymatic decomposition products, etc.). These excipients may be used singly or in combination of two or more.

Furthermore, the composition of the present invention may contain, in addition to the above extract of the plant belonging to the genus Citrus or its purified product, emulsifiers and excipients, the flavor of known food and drink as other ingredients, as long as the effects of the present invention are not impaired. Or ingredients that suppress flavor deterioration, nutritional ingredients, alcohol, alcoholic beverages, salts, taste ingredients, fruit juice, pulp, vegetables, vegetable juice, puree, milk-derived ingredients, extracts (derived from animals, plants, microorganisms, etc.), spices, Sweeteners, sugar alcohols, sensitive sweeteners, bittering agents, acidulants, flavors, coloring agents, other food additives (dietary fiber, pH adjusters, preservatives, antioxidants, thickeners, stabilizers, etc.) etc., can be blended in one or more.

(form)
The composition of the present invention contains either the extract of the plant of the genus Sikoria, the purified extract, or both of them, and furthermore, the extract and / or the purified product, and other ingredients are added. It includes formulations formulated by

The formulation method is not particularly limited, for example, a method of dissolving in a desired solvent such as water, an organic solvent (alcohol, glycerin, propylene glycol) or a mixture thereof to form a liquid formulation; A method of blending to form a paste-like preparation; a method of further granulating or compressing the paste-like preparation into granules or tablets; a method of spray-drying or freeze-drying the liquid preparation to obtain a powder-like preparation (powder preparation). Method; Further, a method of forming an emulsion formulation by adding an emulsifier and oils and fats to the liquid formulation and dispersing and emulsifying the liquid formulation can be exemplified.

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

(Application)
The composition of the present invention is used to suppress deterioration of flavor or flavor of food and drink, and more preferably to suppress deterioration of flavor.

As used herein, the term "food and drink" refers to compositions in a form that can be taken orally, excluding compositions that fall under pharmaceuticals, and general foods including so-called health foods (pre-cooking foods, food ingredients, etc.). ), beverages (including beverage concentrates that are diluted and consumed), intermediates for the production of foods and beverages, and foods with health claims such as foods for specified health uses and foods with nutrient function claims. Furthermore, supplements, feeds, food additives, etc. are also included in the food and drink of the present invention.

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

As used herein, the term “flavor” refers to the smell (also called retronasal flavor) that is perceived by the olfactory sense via the throat without going outside the body when the composition is put in the mouth, and by the sense of taste. Describes the total sensation produced by the perceived taste.

As used herein, the term "flavor or flavor deterioration" means that the flavor or flavor is reduced and/or changed to an undesirable flavor or flavor. Here, the modulation of the flavor or flavor includes the change of the original flavor or flavor to what is called a so-called degraded odor (off-flavour). The deterioration odor is not particularly limited, but for example, in tea beverages such as green tea and black tea, it is expressed as a metallic odor, and in fruit juice beverages, it is expressed as a dry grass odor, retort odor, potato odor, and the like. Modulation of flavor also includes things that are perceived as sensory tastes, such as increases in sourness, bitterness, astringency, astringency, and the like.

As used herein, the terms "inhibition of flavor or flavor deterioration" and "inhibition of flavor or flavor modulation" include masking of degraded odors caused by deterioration of flavor or flavor. Masking deterioration odor means deodorization, deodorization, deodorization, or deodorization by covering deterioration odor, neutralizing deterioration odor, or chemically changing the deterioration odor.

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

More specifically, the use of the composition of the present invention includes suppression of decrease in flavor or flavor of food and drink, suppression of modulation of flavor or flavor of food and drink, various deterioration odors of food and drink (metallic odor, dry grass odor, retort odor) , potato odor, etc.), masking of various deterioration odors of food and drink, and suppression of taste modulation of food and drink (increase in acidity, bitterness, astringency, astringent taste, etc.), and the like.

The food and drink that are the target of the composition of the present invention are not particularly limited. Frozen desserts such as ice cream, ice milk, lacto ice, and frozen desserts; Dairy products such as yogurt and cheese; Cooked foods (curry, pasta, fried chicken, etc.), processed meat products, processed seafood products, processed vegetable products (puree, vegetable sauce, ketchup, paste, cut vegetables, etc.), processed fruit products (puree, jam, fruit sauce) , pastes, cut fruits, fruit preparations, etc.), processed foods such as processed seafood products and processed grain products; sauces, dressings, edible oils, seasonings such as spices; From the viewpoint of exhibiting a remarkable effect, beverages or concentrates thereof, processed vegetables or processed fruits are preferable, beverages or concentrates thereof are more preferable, and soft drinks are still more preferable.

In addition, the food and drink that are the target of the composition of the present invention are not particularly limited, but food and drink containing plant extracts, vegetables, or fruits are preferable from the viewpoint of exhibiting the effects of the present invention remarkably.

Soft drinks refer to all beverages with an alcohol content of less than 1 degree. Carbonated drinks, lactic drinks (milk, lactic acid drinks, milk drinks, fermented milk, etc.), malt drinks, sports drinks, jelly drinks, cocoa drinks, chocolate drinks, energy drinks, health drinks (medical drinks, health support drinks, functions) soft drinks, sports drinks, vinegar drinks, malt drinks, etc.), plant-based drinks (rice, soy milk, grain drinks made mainly from almonds, etc.), amazake, shiruko, soup drinks, powdered soup drinks, etc., flavored water, etc. mentioned. The subject of the composition of the present invention is not particularly limited, but tea beverages, coffee beverages, fruit juice beverages, vegetable beverages, mixed fruit juice beverages containing vegetables, or pulp beverages are preferred from the viewpoint of exhibiting the effects of the present invention remarkably. , tea-based beverages, coffee beverages or fruit juice beverages are more preferable.

Tea-based beverages are not particularly limited, and include green tea, black tea, oolong tea, roasted tea, tochu tea, coarse tea, barley tea, pu-erh tea, brown rice tea, jasmine tea, buckwheat tea, millet tea, rooibos tea, mate tea, and the like. . The target of the composition of the present invention is not particularly limited, but green tea or black tea is preferable from the viewpoint of significantly exhibiting the effects of the present invention.

Fruit juice beverages include those prepared using squeezed juice obtained from fruits. The fruit used for the composition of the present invention is not particularly limited. etc.), apples, white peaches, grapes (including muscat grapes, Kyoho grapes, etc.), strawberries, plums, pears (including pears, etc.), apricots, plums, kiwifruits, melons, etc. Among them, the effect of the present invention is From the viewpoint of remarkably effective performance, it is preferable to contain squeezed juice obtained from one or more fruits selected from the group consisting of oranges, apples, white peaches, grapefruits, and pineapples.

Fruit juice beverages are broadly classified into turbid fruit juice containing fiber after being squeezed and clear fruit juice obtained by decomposing with enzymes after squeezing and processing to remove fiber such as filtration. Although the composition of the present invention can be used for any of them, turbid fruit juice is more preferable from the viewpoint of exhibiting the effects of the present invention remarkably.

Alcoholic beverages refer to beverages having an alcohol content of 1 degree or more, and include, for example, alcoholic beverages that refer to "liquor" under the Liquor Tax Act. Specifically, sake (refined sake, synthetic sake), shochu, beer, fruit alcohols (fruit wine, sweet fruit wine such as plum wine), whiskeys (whiskey, brandy), spirits (spirits, etc.), liqueurs ( chuhai, sours, cocktails, etc.), low-malt beer, other brewed alcoholic beverages (such as makgeolli), miscellaneous alcoholic beverages (powdered alcoholic beverages, other miscellaneous alcoholic beverages), and the like.

(dose)
The composition of the present invention is not particularly limited, but from the viewpoint of exhibiting the effects of the present invention remarkably, the total amount of solid content of the extract and refined product of the plant belonging to the genus Shikotsu in the composition is a food or drink to be used. is preferably 1 ppm or more, more preferably 10 ppm or more, still more preferably 30 ppm or more, and particularly preferably 50 ppm or more.
In addition, the composition of the present invention is not particularly limited as long as it does not impair the effects of the present invention. It is added or added so that the solid content is preferably 500 ppm or less with respect to the total amount of the food or drink to be used.

(property)
The composition of the present invention is not particularly limited, but from the viewpoint of suppressing coloring of food and drink, the absorbance at a wavelength of 400 nm when the dry product (solid content) is dissolved in 50% by volume ethanol to 1 mg / ml is preferably 0.8 or less, more preferably 0.75 or less, and still more preferably 0.72 or less.

In addition, when the composition of the present invention contains a purified extract of a plant of the genus Sikou, from the viewpoint of suppressing coloring of food and drink, the dried product is dissolved in 50% by volume ethanol to a concentration of 1 mg / ml. The absorbance at a wavelength of 400 nm is preferably 0.7 or less, more preferably 0.6 or less, even more preferably 0.5 or less, and particularly preferably 0.3 or less.

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

The type and production method of the extract and / or purified product of the plant of the genus Sycamore of the food and drink in which the deterioration of the flavor or flavor of the present invention is suppressed are described in the above [Composition for suppressing deterioration of flavor or flavor]. Same as described.

The total solid content of the extract of the plant belonging to the genus Sikoria and the purified product thereof is not particularly limited, but from the viewpoint of significantly exhibiting the effects of the present invention, it is preferably 1 ppm or more based on the total amount of the food and drink of the present invention. , more preferably 10 ppm or more, still more preferably 30 ppm or more, and particularly preferably 50 ppm or more.
In addition, the total solid content of the extract of the plant of the genus Sikoria and the refined product thereof is not particularly limited as long as it does not impair the effects of the present invention. It can be 500 ppm or less with respect to the total amount of the food and drink of the invention.

Furthermore, in the food and drink of the present invention, as long as the effects of the present invention are not impaired, in addition to the above-mentioned extract of the plant belonging to the genus Citrus or its purified product, ingredients that suppress the deterioration of the flavor or flavor of known food and drink, nutrients Ingredients, alcohol, alcoholic beverages, salts, taste ingredients, fruit juice, pulp, vegetables, vegetable juice, puree, milk-derived ingredients, extracts (from animals, plants, microorganisms, etc.), spices, sweeteners, sugar alcohols, sensitive sweeteners , bittering agents, acidulants, flavors, coloring agents, other food additives (dietary fiber, pH adjusters, preservatives, antioxidants, thickeners, stabilizers, emulsifiers, etc.), etc. can be compounded. Among them, it is preferable to add an antioxidant from the viewpoint of further imparting an effect of suppressing deterioration of flavor or flavor.

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

Examples of antioxidants include, but are not limited to, ascorbic acids (L-ascorbic acid, sodium L-ascorbate, L-ascorbic acid monophosphate sodium salt, L-ascorbyl magnesium phosphate, ascorbic acid-2-glucoside, isoascorbic acid (erythorbic acid), etc.), tocopherols (α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol, tocopherol acetate, etc.), polyphenols and the like can be used, but ascorbic acids are preferred among them. L-ascorbic acid (vitamin C) is particularly preferred.

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

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

The storage temperature of the food and drink of the present invention is not particularly limited, but from the viewpoint of significantly exhibiting the effects of the present invention, it is preferably 4°C or higher, more preferably 20°C or higher, still more preferably 25°C or higher, and even more preferably 30° C. or higher, particularly preferably 50° C. or higher.

When the food or drink of the present invention is a drink, the drink includes, in addition to industrially produced and directly consumed beverages, beverages supplied by servers or cup vendors (cup-type vending machines), or sold by consumers or food and drink. Carbon dioxide is injected into the beverage or the concentrate thereof of the present invention or the beverage obtained by diluting the beverage or concentrate thereof with water, syrup, carbonated water, alcohols, etc. or a mixture thereof by the provider etc. ) are also included.
When the food or drink of the present invention is a beverage to be drunk directly, the container is not particularly limited. A pouch etc. are mentioned.
In addition, when the food or drink of the present invention is a beverage or a beverage concentrate, it is not particularly limited when it is used for the production of beverages. etc. Furthermore, when it is used for dilution by consumers or providers of food and drink, it is not particularly limited, but for example, in addition to the same container form as when directly drinking as a beverage, plastic, paper, etc. Portion-type cartridges, aluminum pouches (stick-shaped, etc.), narrow-mouthed bottles with caps such as dressing containers and sauce containers, etc., which are used as materials, may be mentioned.

[Method for Suppressing Deterioration of Flavor or Flavor of Food and Beverage]
The method for suppressing deterioration of flavor or flavor of food and drink according to the present invention is as follows.
A method for suppressing deterioration of the flavor or flavor of a food or drink, comprising incorporating a composition containing an extract of a plant belonging to the genus Lawsonia and/or a purified product thereof into the food or drink.

As the composition containing a plant extract and/or its purified product, it is possible to use the flavor or flavor deterioration suppressing composition described in the section [Flavor or flavor deterioration suppressing composition]. can.

Other components, manufacturing methods, specific uses, forms, properties, dosages, etc. of plant extracts and/or purified products thereof, and specific examples of foods and drinks are all described in the above [flavor or flavor deterioration suppressing composition Item].

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

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

Hereinafter, the present invention will be described in more detail based on experimental examples and examples, but the present invention is not limited by these examples. "Parts" and "%" in the examples mean "parts by mass" and "% by mass", respectively, unless otherwise specified. In addition, the "*" mark in the text indicates that it is manufactured by San-Ei Gen FFI Co., Ltd., and the "*" mark in the text indicates that it is a registered trademark of San-Ei Gen FFI Co., Ltd.

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

For the adsorption treatment, Takecoal 50WG-T (manufactured by Osaka Gas Chemicals Co., Ltd.), which is an activated carbon derived from sawdust, was added to 2% by mass with respect to the 50% by volume ethanol extract of shikouka leaves, Stirred for 1 hour. After the adsorption treatment, the resulting purified sycamore leaf extract was concentrated to dryness using an evaporator.

The resulting purified sycamore leaf extract was dissolved in 50% by volume ethanol to a concentration of 50 mg/ml in terms of solid content, and used in the following food and drink evaluation tests.

In addition, a solution was prepared by dissolving the concentrated and dried sycamore leaf extract in 50% by volume ethanol so as to have a solid content of 1 mg/ml. A 50% by volume ethanol solution containing 1 mg/ml of the shikouka leaf extract as a solid content before adsorption treatment exhibited a brown color, and the absorbance at a wavelength of 400 nm was 0.705. It was transparent and had an absorbance of 0.244 at a wavelength of 400 nm.

[Test Example 2. Verification of the effect of suppressing deterioration of flavor and flavor of beverage]
(Common test/evaluation method)
(1) Purified sycamore leaf extract (solid content concentration 50 mg/ml) was added to the beverage at the concentration specified below, filled into a 200 ml PET bottle and sealed, and then heated at 50 ° C. as described below. A sample that was kept warm for a period of time was used as a test sample. Further, as control samples for sensory evaluation, the same beverages were prepared without adding the refined sycamore leaf extract, sealed as they were, and kept at 50° C. or 4° C. for the same period of time.
(2) Sensory evaluation of the obtained test samples and control samples was performed with 7 to 11 people in their 20s to 40s engaged in development research in the food field as panelists. First, two types of control samples (a sample stored at 50° C. (referred to as 50° C. control) and a sample stored at 4° C. (referred to as 4° C. control)) were tasted, and then a test sample was tasted for evaluation. The evaluation is 5 points for the flavor and flavor of the 4 ° C. control, 1 point for the flavor and flavor of the 50 ° C. control, and 0 points for the flavor and flavor that are inferior to the 50 ° C. control and are not suitable for beverages. A range of 5 points was performed using the Visual Analog Scale (VAS) method. That is, the higher the score, the closer to the state of the beverage not subjected to heat deterioration, and the less deterioration of flavor and flavor. If the score is greater than 1, it means that the deterioration of the flavor and flavor due to storage at 50 ° C. is suppressed compared to the case where the refined product of shikouka leaf extract is not added. It shows that the deterioration of the flavor and flavor is accelerated compared to the case where the purified Sikouka leaf extract is not added.
(3) In addition to scoring, each panelist was also asked to optionally fill in the flavor and flavor of the sample in an open-ended form.

(Evaluation of fruit juice drink)
As a fruit juice drink, orange (clear juice, cloudy juice), apple (clear juice, cloudy juice), white peach (clear juice, cloudy juice), grapefruit (cloudy juice), pineapple (cloudy juice), shikouka leaf extract were added to give a final concentration of 0.005% by mass in terms of solid content (Examples 1-1 to 1-8). After being kept at 50° C. for 4 days, sensory evaluation was carried out by 8 to 9 panelists. Table 1 shows the results.

As a result, it was shown that the deterioration of the flavor and flavor was significantly suppressed in all of the fruit juices to which the purified sycamore leaf extracts of Examples 1-1 to 1-8 were added than when no purified product was added. was done.

In addition, when comparing Examples 1-1 and 1-2, Examples 1-3 and 1-4, and Examples 1-5 and 1-6, the cloudy juice with a higher fiber content than the clarified juice It was found that the effect of suppressing the deterioration of flavor and flavor is remarkable.

In addition, Table 2 shows the comments received from the panelists. How the flavor or flavor deteriorates varies depending on the type of fruit juice, but in the 50° C. control, the original flavor or flavor of fruit juice such as a feeling of fruit juice, refreshing feeling, and freshness is reduced, and the flavor or flavor of potato, dry grass, etc. is reduced. (generation of deteriorated odor), heavy aftertaste, and taste modulation such as sourness, bitterness, and astringent taste. By doing so, it can be read that there is an effect of suppressing them.

(Evaluation of coffee beverages and tea beverages)
Coffee (commercially available beverage, sugar-free and black), black tea (commercially available beverage, two types of sugar-free and lemon tea), and green tea (commercially available beverage), shikou leaf extract (Examples 2-1, 2-3 to 5), and the refined product of shikouka leaf extract in coffee was added to 0.005% by mass in terms of solid content. 01% by mass (Example 2-2) was prepared. After being kept at 50° C. for 7 days, sensory evaluation was carried out by 7 to 11 panelists. Table 3 shows the results.

As a result, the coffee and tea-based beverages to which the refined products of the sycamore leaf extracts of Examples 2-1 to 2-5 were added were significantly less in flavor and flavor than when no refined product was added. It was shown that

Comparing Examples 2-1 and 2-2, it can be seen that the effect of suppressing deterioration of flavor and flavor increases according to the added amount of the refined sycamore leaf extract.

In addition, Table 4 shows the comments received from the panelists. How the flavor or flavor deteriorates differs depending on the type of beverage. development), and sourness, bitterness, astringency, astringency, etc., are observed.

[Test Example 3. Verification of Masking Effect of Beverage Deterioration Odor]
In this test, test example 2. The storage test and the An evaluation was carried out.

After keeping the temperature at 50°C for 7 days, the same commercially available coffee as in Test Example 2 was added with a purified product of sycamore leaf extract so that the solid content was 0.005% by mass or 0.01% by mass, respectively. were prepared (Examples 3-1, 3-2). Sensory evaluation was carried out by 8 panelists. Table 5 shows the results.

Even if the refined product of sycamore leaf extract is added after the original flavor and flavor of the coffee beverage has changed while kept at 50°C, the flavor and flavor scores are significantly higher than those of the control coffee beverage stored at 50°C. And it was found that deterioration of flavor was suppressed. Therefore, it was found that the purified shikou extract masked the deterioration odor caused by the heat retention at 50°C.

On the other hand, from the comparison of the scores of Examples 2-1 and 2-2 and the scores of Examples 3-1 and 3-2 in Test Example 2, and the comments of the panelists, coffee beverages made from the refined shikouka leaf extract It is considered that the flavor and flavor obtained by addition after warming at 50° C. is slightly different from the flavor and flavor when adding before warming. And when the refined product of shikou leaf extract is added before warming at 50 ° C, in addition to masking, it has the effect of suppressing the generation of deterioration odor and the reduction of the original flavor and flavor of coffee beverages. guessed.

Claims (6)

A composition for suppressing deterioration of flavor or flavor of food and drink, containing an extract and/or a purified product thereof from a plant belonging to the genus Lawsonia. wherein the extract of a plant of the genus Shikou is derived from one or more species selected from the group consisting of whole grass, leaves, stems, roots, bark, fruits, seeds and flowers of the genus Shikou Item 1. The composition according to item 1. The extract of the plant of the genus Shikou is water, methanol, ethanol, acetone, hexane, ethyl acetate, 1-propanol, 2-propanol, 1-butanol, 2-butanol, methyl acetate, propylene glycol, glycerin of the genus Shikou plant. , nitrous oxide, diethyl ether, 2-butanone, edible fats and oils, cyclohexane, dichloromethane, 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethene, carbon dioxide, butane, and propane 3. The composition according to claim 1 or 2, which is an extract with one or more solvents selected from. The composition according to any one of claims 1 to 3, wherein the purified product is obtained by treating the extract of the plant of the genus Sikou with an adsorbent. A method for producing food and drink in which deterioration of flavor or flavor is suppressed , comprising incorporating the composition for suppressing deterioration of flavor or flavor of food and drink according to any one of claims 1 to 4. A method for suppressing deterioration of the flavor or flavor of a food or drink, comprising incorporating a composition containing an extract of a plant belonging to the genus Lawsonia and/or a purified product thereof into the food or drink.