JP7421431B2 - 香気又は香味の改善剤 - Google Patents
香気又は香味の改善剤 Download PDFInfo
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- JP7421431B2 JP7421431B2 JP2020117095A JP2020117095A JP7421431B2 JP 7421431 B2 JP7421431 B2 JP 7421431B2 JP 2020117095 A JP2020117095 A JP 2020117095A JP 2020117095 A JP2020117095 A JP 2020117095A JP 7421431 B2 JP7421431 B2 JP 7421431B2
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- extract
- aroma
- flavor
- improving agent
- chinensis
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Description
[1] シチトウイから抽出された、エチルヘキサデカノエート及びフィトールを含有する抽出物からなる、香気又は香味の改善剤。
[2] 前記抽出物が、シチトウイから、無極性又は低極性の物質を溶媒として抽出された抽出物である、前記[1]の香気又は香味の改善剤。
[3] 前記溶媒が、液化状態、又は亜臨界若しくは超臨界状態の二酸化炭素である、前記[2]の香気又は香味の改善剤。
[4] 前記溶媒が、無極性又は低極性の有機溶剤である、前記[2]の香気又は香味の改善剤。
[5] 前記抽出物が、シチトウイの茎部の抽出物である、前記[1]~[4]のいずれかの香気又は香味の改善剤。
[6] 前記[1]~[5]のいずれかの香気又は香味の改善剤を有効成分とする、香料組成物。
[7] 組成物全量に対する、前記抽出物に由来するエチルヘキサデカノエートの含有量が0.0004~6ppmであり、前記抽出物に由来するフィトールの含有量が0.001~33ppmである、前記[6]の香料組成物。
[8] 前記[1]~[5]のいずれかの香気又は香味の改善剤を含有する、香粧品。
[9] 前記[1]~[5]のいずれかの香気又は香味の改善剤を含有する、経口組成物。
[10] 前記[1]~[5]のいずれかの香気又は香味の改善剤を含有させることにより、香粧品又は経口組成物の香気又は香味を改善する、香気又は香味の改善方法。
[11] 前記[6]又は[7]の香料組成物を含有させることにより、香粧品又は経口組成物の香気又は香味を改善する、香気又は香味の改善方法。
[12] 無極性又は低極性の物質を溶媒として、シチトウイから抽出された、エチルヘキサデカノエート及びフィトールを含有する、抽出物。
[13] シチトウイから、無極性又は低極性の物質を溶媒として抽出し、エチルヘキサデカノエート及びフィトールを含有する抽出物を得る、抽出物の製造方法。
[14] シチトウイの茎部から、5~99.5(w/w)%のエタノール水溶液の存在下で、液化状態、又は亜臨界若しくは超臨界状態の二酸化炭素で抽出する、前記[13]の抽出物の製造方法。
[15]シチトウイから抽出された、エチルヘキサデカノエート及びフィトールを含有する抽出物を、組成物全量に対して、前記抽出物に由来するエチルヘキサデカノエートの含有量が0.0004~6ppm、前記抽出物に由来するフィトールの含有量が0.001~33ppmとなるように添加する、香料組成物の製造方法。
アセト酢酸エチル、アセトフェノン、アニスアルデヒド、α-アミルシンナムサルデヒド、アントラニル酸メチル、イオノン、イソオイゲノール、イソ吉草酸イソアミル、イソ吉草酸エチル、イソチオシアン酸アリル、イソチオシアン酸3-ブテニル、イソチオシアン酸4-ペンテニル、イソチオシアン酸ベンジル、イソチオシアン酸3-メチルチオプロピル、イソチオシアネート類、インドール及びその誘導体、γ-ウンデカラクトン、エス
テル類、エチルバニリン、エーテル類、
飲料の例としては、緑茶、紅茶、ウーロン茶などの茶飲料、コーヒー、ココア、ハーブティー、清涼飲料、乳酸菌飲料、乳飲料、無果汁飲料、果汁入り飲料、炭酸飲料、酒類、栄養ドリンク等が挙げられる。
菓子類の例としては、ゼリー、プリン、ババロア、ムース、ケーキ、キャンディー、ビスケット、クッキー、チョコレート、ガム、ラムネ菓子、タブレット、アイスクリーム、シャーベット、アイスキャンディー、饅頭、羊羹等が挙げられ、特に、キャンディー、ガム、ラムネ菓子、タブレット等の口腔内に存在する時間が比較的長い菓子類に好適である。
油脂及び油脂加工食品の例としては、食用油脂(動物性油脂、植物性油脂)、マーガリン、ショートニング、マヨネーズ、ドレッシング、ハードバター等、さらに、即席(フライ)麺類、とうふの油揚(油揚、生揚、がんもどき)、揚かまぼこ、てんぷら、フライ、スナック類(ポテトチップス、揚あられ類、かりんとう、ドーナッツ)、調理冷凍食品(冷凍コロッケ、エビフライ等)等が挙げられる。
乳、乳製品等の例としては、乳として生乳、牛乳、加工乳等、乳製品としてクリーム、バター、バターオイル、濃縮ホエー、チーズ、アイスクリーム類、ヨーグルト、練乳、粉乳、濃縮乳等などが挙げられる。
口腔衛生剤の例としては、歯磨、洗口剤、うがい薬、口中清涼剤、口臭防止剤などが挙げられる。
シチトウイから超臨界二酸化炭素抽出によりシチトウイ抽出物を得た。
シチトウイ100gに50(w/w)%エタノールを100g添加し、撹拌混合した。得られた混合物をすぐに抽出槽に仕込み、圧力25MPa、温度40℃の超臨界二酸化炭素を連続的に2時間供給して抽出を行った。超臨界二酸化炭素は、原料であるシチトウイに対して15倍容量使用した。
シチトウイから無極性溶剤抽出によりシチトウイ抽出物を得た。
シチトウイ100gにヘキサン300g添加し、撹拌しながら2時間抽出した。得られた抽出物を、濾紙(アドバンテック社製、5C濾紙)で濾過して濾液を得た。次に、当該濾液をロータリーエバポレーターでヘキサンを除去して濃縮し、0.1gのシチトウイ抽出物を得た。得られたシチトウイ抽出物は、シチトウイ独特のグリーンフローラルな芳香が強く感じられる暗緑色の固体であった。
シチトウイから水蒸気蒸留によりシチトウイ抽出物を得た。
シチトウイ400gを水蒸気蒸留機に仕込み、水蒸気流量を400g/時間に設定して、蒸留容器の底部から水蒸気を導入し水蒸気蒸留を行い、最終的に総量400gのリカバリー(シチトウイ抽出物)を得た。得られたリカバリーは、フルーティさとややスモーキーさが感じられる無色透明の溶液であった。
シチトウイから極性溶剤抽出によりシチトウイ抽出物を得た。
シチトウイ100gにエタノール120g添加し、撹拌しながら2時間抽出した。得られた抽出物を、濾紙(アドバンテック社製、5C濾紙)で濾過し、最終的に総量100gの濾液(シチトウイ抽出物)を得た。得られた濾液は、わずかにグリーンさが感じられる薄緑色透明の液体であった。
イグサから超臨界二酸化炭素抽出によりイグサ抽出物を得た。
イグサ100gに50(w/w)%エタノールを100g添加し、撹拌混合した。得られた混合物をすぐに抽出槽に仕込み、実施例1と同条件で超臨界二酸化炭素による抽出を行った。超臨界二酸化炭素は、原料であるイグサに対して15倍容量使用した。
実施例1及び2、比較例1~3で製造されたシチトウイ抽出物の香りについて、官能評価を行った。評価は、よく訓練された専門パネル10名により、以下の方法に従って評価した。
キャピラリーカラム:DB-WAXキャピラリーカラム(Agilent社製、60m×0.25mm(内径))
装置:ガスクロマトグラフ装置7890B(Agilent社製)
オーブン条件:80℃~230℃
キャリアーガス流量:1.0mL/分
検出器:5977Aマスディテクター(Agilent社製)
イオン化電圧:70eV
定量法:トータルイオンカレントを用いた内部標準法。香気成分と内部標準物質(2-オクタノール)のレスポンスファクターは全て1と仮定した。
ローズ、ミュゲ、グリーンティー、ピーチ、及びカシスの各種調合香料(いずれも小川香料社製)に、実施例1、2、比較例1、2、3のシチトウイ抽出物を添加し、香気に対する影響を調べた。
比較のため、ローズ、ミュゲ、グリーンティー、ピーチ、及びカシスの特徴的な香調を増強できる合成香料素材も用いた。合成香料素材としては、ローズはダマスコン、ミュゲとグリーンティーはトリプラール、ピーチとカシスはリナロールを用いた。
さらに、それぞれの嗜好性について、◎(とても良い)、○(良い)、×(悪い)の3段階で評価した。
オレンジ及びアップルの各種調合香料(いずれも小川香料社製)に実施例1、2、比較例1、2のシチトウイ抽出物を添加して香料組成物を調製し、この香料組成物を飲料へ添加して香味に対する影響を調べた。
なお、発現性は、各無果汁飲料を喫飲したときに感じられる香味を、トップノート、ミドルノート、ラストノートに分け、トップノートは口に含んだ瞬間の香味、ミドル~ラストノートは飲んだ後の口に残る香味の強さを評価した。
さらに、それぞれの嗜好性について、◎(とても良い)、○(良い)、×(悪い)の3段階で評価した。
本発明に係る改善剤を含有させた各種外用剤組成物を製造した。なお、以下の処方例中、香料は、全て、試験例2で製造したミュゲの香料組成物(ミュゲ調合香料に、試験例1で調整した実施例1のシチトウイ抽出物のエタノール希釈物を0.1%含有させた香料組成物)を用いた。なお、以降の処方例は、香料を、試験例2~試験例3に記載されている、実施例1若しくは実施例2のシチトウイ抽出物を含有する香料組成物に代えても、同様に製造できる。
処方例1に従い、精製水に、1,3-ブチレングリコール、グリセリン等の保湿剤、オレイルアルコール等の皮膚栄養剤と防腐剤、香料を溶解したエチルアルコールを、室温にて混合し、化粧水を調製した。
処方例2に従い、水相部として、精製水に1,3-ブチレングリコール、グリセリンなどの保湿剤を配合した。油相部として、ミツロウ、セチルアルコール、ワセリンなどの固形油分、スクワランなどの液体油分、香料、防腐剤、界面活性剤などの油性成分を配合し、約80℃に加熱した。約80℃に加熱した水相部にクインスシードなどの増粘剤を加え、ホモミキサーで攪拌しながら油相部を徐々に加え、乳化し、乳液を調製した。
処方例3に従い、水相部として、精製水に1,3-ブチレングリコール、ポリエチレングリコール1500などの保湿剤を配合した。油相部として、ステアリン酸、ステアリルアルコール、水添ラノリンなどの固形油分、スクワラン、オクチルドデカノールなどの液体油分、香料、防腐剤、界面活性剤などの油性成分を配合した。水相部を徐々に加熱し、約80℃になったところで、これに、ほぼ同じ温度に加熱された油相部を少しずつ添加し、乳化してクリームを調製した。
処方例4に従い、精製水に、1,3-ブチレングリコール、グリセリンなどの保湿剤を配合した。これを70~80℃に加熱し、カルボキシメチルセルロースなどの増粘剤、ポリビニルアルコールなどの皮膜剤を添加し攪拌溶解し、さらにエチルアルコールに香料、防腐剤、界面活性剤などを溶解したものを添加して可溶化し、パックを調製した。
処方例5に従い、水相部として、精製水に1,3-ブチレングリコールなどの保湿剤を配合した。油相部として、ミツロウ、パラフィンワックス、マイクロクリスタリンワックス、高級脂肪酸などの固形油分、ワセリン、ラノリンなどの半固形分、流動パラフィンなどの液状油分に、香料、防腐剤、界面活性剤を混合し、80℃に加熱溶解した。次に、水相部を80℃に加熱溶解し、攪拌しながら同程度に加熱された油相部を徐々に加えて乳化し、軟膏剤を調製した。
処方例6に従い、水相部として、精製水にグリセリン、尿素などの保湿剤を配合した。油相部として、セタノール、ワセリン等の固形油分、流動パラフィン、酢酸トコフェロール、ビタミンDなどの液体油分、香料、防腐剤、界面活性剤などの油性成分を配合した。水相部を徐々に加熱し、約80℃になったところで、これに、ほぼ同じ温度に加熱された油相部を少しずつ添加し、乳化して、ハンドクリームを調製した。
処方例7に従い、水相部として、精製水に1,3-ブチレングリコール、ポリエチレングリコール1500などの保湿剤を配合した。油相部として、ステアリン酸、ステアリルアルコール、モノステアリン酸グリセリンなどの固形油分、スクワラン、オクチルドデカノールなどの液体油分、香料、防腐剤、界面活性剤などの油性成分を配合した。水相部を徐々に加熱し、約80℃になったところで、これに、ほぼ同じ温度に加熱された油相部を少しずつ添加し、乳化してクリームとする。これに水酸化カリウムを溶解した精製水を徐々に加え、けん化して、洗顔クリームを調製した。
処方例8に従い、水相部として、精製水にプロピレングリコール、塩化O-[2-ヒドロキシ-3-トリメチルアンモニオプロピル]ヒドロキシエチルセルロースなどの保湿剤を配合した。油相部として、ポリオキシエチレン(2)ラウリルエーテル硫酸ナトリウム、ラウリル硫酸ナトリウム、ヤシ油脂肪酸アミドプロピルベタイン、高重合メチルポリシロキサン、ジステアリン酸エチレングリコール、香料などの油性成分を配合した。水相部を徐々に加熱し、約80℃になったところで、これに、ほぼ同じ温度に加熱された油相部を少しずつ添加し、攪拌して、ヘアシャンプーを調製した。
処方例9に従い、水相部として、精製水にグリセリンなどの保湿剤を配合した。油相部として、塩化ステアリルトリメチルアンモニウム、ステアリルアルコール、セチルアルコール、などの固形油分、高重合メチルポリシロキサン、メチルポリシロキサン、流動パラフィンなどの液体油分、香料、防腐剤、界面活性剤などの油性成分を配合した。水相部を徐々に加熱し、約80℃になったところで、これに、ほぼ同じ温度に加熱された油相部を少しずつ添加し、乳化して、ヘアリンスを調製した。
処方例10に従い、水相部として、精製水にプロピレングリコール、グリセリンなどの保湿剤を配合した。油相部として、ポリオキシエチレン(2)ラウリルエーテル硫酸ナトリウム、ラウリル硫酸トリエタノールアミン、ヤシ油脂肪酸アミドプロピルベタイン、ジステアリン酸エチレングリコール、香料などの油性成分を配合した。水相部を徐々に加熱し、約80℃になったところで、これに、ほぼ同じ温度に加熱された油相部を少しずつ添加し、攪拌して、ボディソープを調製した。
処方例11に従い、石鹸用素地に、酸化チタン、防腐剤、香料を配合した。これを型抜き、仕上げをし、固形石鹸を調製した。
処方例12に従い、硫酸ナトリウム、炭酸水素ナトリウムに、香料などを添加して混合し、浴用剤aを調製した。
処方例13に従い、界面活性剤に流動パラフィン、ホホバ油、防腐剤などの油性成分を配合し、約60℃にて溶解させた。これに香料、精製水などを添加し、浴用剤bを調製した。
処方例14に従い、エチルアルコールにセンブリエキス、酢酸トコフェロール、パントテニルエチルエーテルなどの毛髪栄養剤と、防腐剤、香料などを溶解したエチルアルコールとを室温にて混合した化粧料基剤に、精製水を配合し、育毛剤を調製した。
処方例15に従い、水相部として精製水にグリセリンなど既知の保湿剤、カルボキシメチルセルロースナトリウム、カラギーナンなどの増粘剤を配合し、さらに第二リン酸カルシウム・2水塩、無水ケイ酸、ラウリル硫酸ナトリウムを混合した。精製水の一部にサッカリンナトリウム、香料、防腐剤を加え、これを前記水相部に混合脱気し、練歯磨きを製造した。
処方例16に従い、精製水にグリセリン、ポリオキシエチレン硬化ヒマシ油を加え溶解した。これに、エチルアルコールに1-メントール及び香料を溶解したものを加えて混合溶解した。さらにサッカリンナトリウム、グルコン酸クロルヘキシジンを加え溶解し、洗口剤を製造した。
処方例17に従い、水相部として、精製水にポリプロピレングリコール、エチルアルコール、防腐剤を配合した。油相部として、ポリオキシエチレン(2)ドデシル硫酸ナトリウム、ラウリルグルコシド、香料を配合した。水相部を徐々に加熱し、約80℃になったところで、これに油相部を少しずつ添加し、攪拌して、食器用洗剤を製造した。
処方例18に示す組成にて、カーリング剤を製造した。
処方例19に示す組成にて、デオドラントスプレーを製造した。
処方例20に示す組成にて、香水を製造した。
本発明に係る改善剤を含有させた各種飲食品を製造した。なお、以下の処方例中、香料は、全て、試験例3で製造したアップルの香料組成物(アップル調合香料に、試験例1で調整した実施例1のシチトウイ抽出物のエタノール希釈物を0.1%含有させた香料組成物)を用いた。なお、以降の処方例は、香料を、試験例2~試験例3に記載されている、実施例1若しくは実施例2のシチトウイ抽出物を含有する香料組成物に代えても、同様に製造できる。
処方例21に示す組成にて、アップル果汁飲料を製造した。
処方例22に示す組成にて、グミキャンディーを製造した。
Claims (15)
- シチトウイから抽出された、エチルヘキサデカノエート及びフィトールを含有する抽出物からなる、香気又は香味の改善剤。
- 前記抽出物が、シチトウイから、無極性又は低極性の物質を溶媒として抽出された抽出物である、請求項1に記載の香気又は香味の改善剤。
- 前記溶媒が、液化状態、又は亜臨界若しくは超臨界状態の二酸化炭素である、請求項2に記載の香気又は香味の改善剤。
- 前記溶媒が、無極性又は低極性の有機溶剤である、請求項2に記載の香気又は香味の改善剤。
- 前記抽出物が、シチトウイの茎部の抽出物である、請求項1~4のいずれか一項に記載の香気又は香味の改善剤。
- 請求項1~5のいずれか一項に記載の香気又は香味の改善剤を有効成分とする、香料組成物。
- 組成物全量に対する、前記抽出物に由来するエチルヘキサデカノエートの含有量が0.0004~6ppmであり、前記抽出物に由来するフィトールの含有量が0.001~33ppmである、請求項6に記載の香料組成物。
- 請求項1~5のいずれか一項に記載の香気又は香味の改善剤を含有する、香粧品。
- 請求項1~5のいずれか一項に記載の香気又は香味の改善剤を含有する、経口組成物。
- 請求項1~5のいずれか一項に記載の香気又は香味の改善剤を含有させることにより、香粧品又は経口組成物の香気又は香味を改善する、香気又は香味の改善方法。
- 請求項6又は7に記載の香料組成物を含有させることにより、香粧品又は経口組成物の香気又は香味を改善する、香気又は香味の改善方法。
- 無極性又は低極性の物質を溶媒として、シチトウイから抽出された、エチルヘキサデカノエート及びフィトールを含有する、抽出物。
- シチトウイから、無極性又は低極性の物質を溶媒として抽出し、エチルヘキサデカノエート及びフィトールを含有する抽出物を得る、抽出物の製造方法。
- シチトウイの茎部から、5~99.5(w/w)%のエタノール水溶液の存在下で、液化状態、又は亜臨界若しくは超臨界状態の二酸化炭素で抽出する、請求項13に記載の抽出物の製造方法。
- シチトウイから抽出された、エチルヘキサデカノエート及びフィトールを含有する抽出物を、組成物全量に対して、前記抽出物に由来するエチルヘキサデカノエートの含有量が0.0004~6ppm、前記抽出物に由来するフィトールの含有量が0.001~33ppmとなるように添加する、香料組成物の製造方法。
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