JPH0352999A - Flavor composition - Google Patents

Abstract

PURPOSE:To provide a flavor composition having a forestlike flavor, a dental cariel bacterium growth-inhibiting activity and an arousal activity and useful for foods, drinks, oral cavity hygienic articles, etc., containing the solvent ex tract or steam distillation extract of the sprouts of a specific tree belonging Betula L. CONSTITUTION:The objective flavor composition contains the water and/or organic solvent extract and/or steam distillation extract of the sprouts of one or more trees selected from B.platyphylla var.japonica, B.schmidlii, B.pendula, B.pubescens, B.populifolia, B.ermanii and B. tatewakiana belonging to Betula L. preferably in an amount of 0.1-20wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a flavor composition having a forest-like aroma and a cariogenic growth inhibiting and stimulant effect, and more specifically,
Buds and leaves (hereinafter abbreviated as budding) from the budding stage of winter buds to the opening of leaves of certain trees belonging to Betula.
) and/or a water and/or organic solvent extract and/or steam distillation distillate oil as an effective ingredient.

This flavored composition can be effectively used in the fields of food and beverages, oral hygiene products, etc.

[Conventional technology]

Trees belonging to the family Betulaceae include Tribus Betuleae and Tribus Coryleae, and the former includes Ainus and Betu.
la), and the latter includes the genus coryle
ae) + There are the genus Asada (Ostrya) and the genus Carpinus. Among the trees belonging to the birch genus, B. pendula,
B. pubescens is produced in the central and western parts of the European subcontinent, such as the Soviet Union and East and West Germany, and its leaves,
Birch bud oil obtained by steam distilling the buds
bud oil), birchbark oil obtained by steam distillation from the bark, and birch tar oil obtained by carbonization of the trunk.
etc. are cosmetics. It is used as a fragrance, and because of its bactericidal properties, it is used as a preservative for pharmaceuticals and mixed fragrances.

On the other hand, sweet birch, also known as alder,
, black birch. cherry birch
(Betula lenta) grows wild in southern Canada and eastern North America. When the bark and lenta of this tree are soaked in warm water and then steam distilled, the glycosides are hydrolyzed by enzymes and the essential oil is distilled out, which is used for medicinal purposes. It is used in preparations as a substitute for wintergreen oil and as a food flavoring agent (Fragrance Chemistry Comprehensive Guide, (1) 2nd edition, 164 Shin, Hirokawa Shoten). As mentioned above, birch bud oil has been used in cosmetics such as hair tonics and shampoos, but it has a low lower alcohol content, and rectify or absolute birch leaf bands are often used. This absolute is obtained by extracting with 80% alcohol natural oil, cooling the resulting alcohol solution, filtering the precipitate, and distilling off the alcohol under reduced pressure.

Birchbud oil is used not only as a fragrance material but also for medicinal purposes for skin treatment. (゛Perfume and...
Flavor Materials of Natural Origin゜゜) Written by Stefan Arctander (Perfume)
and FlavorMaterials of N
atural Origin by SLeffen
Arctander) page 98, Elizabeth, N.
．． J. (υ.S.VIII.>1960).

In addition, the use of birch extract as a deodorant (Unexamined Japanese Patent Publication No. 6
1-24906); Liquid detergent containing birch resin and xylem extract (Japanese Patent Publication No. 60-46156)
(see publication); Use of birch extract in hair cosmetics (
(see Japanese Patent Laid-Open No. 62190115) is known.

On the other hand, for food applications, birch is treated in the presence of ethyl alcohol or an ethyl alcohol-containing solution at a temperature of 130"C or more for 1 minute or more, and the extracted solution is used as a flavoring agent for various foods and drinks, especially seasonings, Used in alcoholic beverages, Western sweets, candied foods, chocolate, etc.
Publication No. 1 Yumesho 2. In addition, the xylo-oligosaccharide powder or solution obtained from birch extract has a refined taste and low sweetness. To produce foods and drinks that have excellent properties such as moderate coloring, thickening effect, improved preservability, and pleasant aroma (Japanese Patent Application Laid-Open No. 62-27
8961) is disclosed.

[Problem to be solved by the invention]

However, it has been used in very limited areas in the past, and birchbud oil and birchbark oil were mainly used for medicinal purposes, and xylooligosaccharides were mainly used for food purposes. Furthermore, the birch oil that has been traditionally used is wintergreen (sweet birch oil) that contains methyl salicylate, and because of its aroma, its use is limited to medicinal and oral use, and it is far from reminiscent of the scent of a forest. Met.

In recent years, there has been a growing momentum to develop natural essential oils and plant ingredients with new aromas and other new functions, and essential oils with new functions and their precepts have been revealed one after another, and in particular, phytoncides, allelopathy among plants, and forest bathing have been introduced. Therefore, it has been desired to develop a material that has a scent for forest use and an effect of inhibiting the growth of cariogenic bacteria, which is more suitable for these purposes.

[Means to solve the problem]

In order to solve the above problems, the present inventors conducted intensive studies focusing on tree extracts that have the image of forest bathing and are edible. They found that it has high antibacterial properties, particularly a strong effect of inhibiting the growth of cariogenic bacteria, and has a scent that gives an image of a forest, leading to the complete abandonment of the present invention. That is, the present invention relates to birch (B. platyphylla), which is a tree belonging to the genus Betula.
var. japonica L Onore Campa (B.s
chmidtii), birch (B, pen
dula) + B. pubes
cens) + Boprifolia campa (B, pop
ulifolia). Betula (B. ormani)
i) and Yachikamba (3, tatewakiana)
The present invention relates to a flavored compound characterized by containing water and/or organic solvent extract and/or steam distillation distillate oil of one or more types of tree sprouts selected from among the above.

Some trees belonging to the Birch genus contain methyl salicylate in the essential oil of their winter buds, while others do not, and trees whose main ingredient is methyl salicylate have a unique aroma of methyl salicylate. This tree is unsuitable for use as a samurai ritual product and is therefore excluded from the present invention. There are approximately 40 trees belonging to the genus Birch in the temperate to subarctic regions of the Northern Hemisphere.
There are 11 species in Japan. The genus Birch is called Birch in English, and includes B, grossa,
B. globispica, B. apoiensis Nakai +
B. tatewakiana B. ers+anii, B. tatewakiana
chichibuensis) + Onoore birch (B
．． schsidtii), Yaegawakanpa (B. d
avulicaL cat hornbeam (B. 6orylif)
oliaL Birch (B. platyphyll)
a var. japonica). It is Uday birch (B, saximowicziat+a). In addition, in the northern circumference of the world, there is the European birch (B. pendula L. pubescens), which is distributed in the central and western parts of the Eurasian continent, and in China there is the European birch tree (B. castata L.).
B. albosinensis
+ B. platyphylla
) etc. In addition, in the United States, there are populifolia birch (B. populHolia) and lutea cambe (B. populholia).
There are 1uteaL alder trees (3, junta), etc. Among these, B. grossaL.
B. jutea), B. coryli
folia) is excluded because it contains methyl salicylate as its main ingredient. A particularly preferred tree is birch (B. platyph).
ylla). B. schsidti
i). European birch (B. pendula) +
B. pubescens
+Bopulifolia birch (B, populifolii)
a) + B. era + anii + B. tatewakiana. In the present invention, budding refers to buds and leaves from the budding stage of winter buds to the time of leaf opening. The sprouts are collected, cut into pieces of a size that are easy to extract, immersed in water and/or an organic solvent at a temperature of about room temperature to 50°C, extracted continuously, and the extraction solvent is concentrated under reduced pressure if necessary. Alternatively, after extracting the distillate oil obtained by steam distilling the shredded sprouts using a conventional method or, if necessary, using an organic solvent that separates this distillate oil from water,
It can be concentrated under reduced pressure and used alone or in combination with the above extract. Examples of organic solvents that can be used in the present invention include isopencune. Hydrocarbons such as n-pentane and n-hexane; Alcohols such as ethanol, glycerin, and propylene glycol; Ketones such as acetone and methyl ethyl ketone; Esters such as ethyl acetate and methyl acetate; Ethyl ether and diisobutyl ether Ethers such as; supercritical extraction with carbon dioxide gas, etc., or mixtures thereof are used. Preferred organic solvents are isobentane, ethanol, diisobutyl ether, acetone, ethyl acetate, and a mixture of water and ethanol. The organic solvent that separates from water may be any of the above organic solvents as long as alcohols and ketones are excluded, preferably pentane, impentane. n-
These are hexane, ethyl ether, and ethyl acetate. There is no limit to the extraction time, and it can be used for a long period of time, as long as the desired precepts can be extracted sufficiently. The extract can be used as it is, but if necessary, it can be concentrated under reduced pressure and mixed with other additives as a concentrate, a fixed concentration solution, or a solid. The sprout extract or distillate oil in the aromatic combination Kaimono exhibits its characteristics when it is 0.1% or more, and no effect can be obtained by increasing the amount even if it is 20% or more by weight. When the flavor combination of the present invention is added to cosmetics, foods, drinks, etc., the amount added is the same as that for ordinary flavor additives, and the amount of addition is 0. Normally, it is 20% to 20%. [Example] Next, the present invention will be explained in more detail by referring to reference examples, test examples, and examples. The effect of the present invention is antibacterial. Confirmation was carried out by an expert panelist who checked the aroma and measured brain wave CNV.

Analytical equipment used in the present invention Gas chromatography 2 PerkinElmer 8320
Mold conditions: Column PfiG 20M chemical bond type 0.2511lIX25111 Temperature: 45”C
, hold for 4 minutes, raise the temperature to 230°C at 3°C/min, and use the inflow and detector.

Split ratio: 1/64 Gas chromatography mass spectrometer: Hewlett-Packard 5710A Gas chromatography Hitachi M80B mass spectrometry conditions: Ionization voltage 20 eV. Ionization chamber temperature: 200°C [Test method 1] The gas chromatography extract was evaporated using a Claisen-type micro-distillation apparatus (manufactured by Yazawa Kagaku), and only a certain amount was evaporated by O. What was distilled out at a liquid temperature of 100°C was collected at 1 snHg, and the distillate was injected into a gas chromatograph and measured.

[Test method 2] Antibacterial activity test was carried out in accordance with the method published in "Bacterial and Antifungal", Vol. 11, No. 7, p. 432, 1983. That is, the concentration of each sample in the medium was 1/500. 1/1000. After diluting to 1/2000 with dimethyl sulfoxide (DMSO), it was mixed on an agar medium and plated on a 246 microplate (Falcon).
3047) was poured into each hole and solidified.

Each bacterial solution was further diluted in one step and 10 µl of the diluted solution was spread on the plate, cultured at 37°C for 24 hours, and the growth of the bacteria was examined. The degree of growth was evaluated in four stages: no growth (1), small growth (+), growing (10), and large growth (10 + 10).If antibacterial properties were observed at 1/2000, 1 /3000.
A concentration of 1/5000 was also tested. [Test Method 3] The test was carried out by a method similar to the test method described in JP-A-63-199293.

Example 1 (1) Collection of sprouts (from the sample forest of the Hokkaido Experimental Forest attached to the Faculty of Agriculture, University of Tokyo) One day after the winter buds sprouted in May on each of Shira Campa, European Campa, and European Campa, small techniques (thickness approx. 0
．． 5 CI less than 1), cut each from 1 kg of Kowaza
40.7 g, 141.2 g, and 139.5 g of sprouts were collected.

(2) Collection of essential oil (2)-1 Extraction of sprouts After immersing 10 g of each sprout obtained in (1) above in 200 d of isopentane (manufactured by Hanui Pharmaceutical Co., Ltd.) for 2 days, the sprouts were separated by filtration, and then the sprouts were separated by filtration. Distilled in a water bath (temperature 50"C) under normal pressure to give 1.4
7g. 1.31g. An I condensate of 1.39 was obtained. All of these are transparent oils with a fresh woody balsam-like scent.Refractive index: n:''-1.48
91. 1.4805. 1.4790). Example 2 Extraction of sprouts After immersing 10 g of the sprouts of E. campa obtained in Example 1 (1) in 100 liters of pharmacopoeial ethanol (manufactured by Hanui Pharmaceutical Co., Ltd.) for 2 days, the sprouts were separated by filtration, and then separated under reduced pressure. (1
0-1510g) in a water bath (temperature: 50°C) to obtain 1.51g of concentrate. This substance was a dark green oil with a slightly sweet woody balsam-like scent (refractive index: ni'-1.5482). Example 3 250 g of the sprouted Eurasian cheetrum obtained in (1) of Example 1 (length less than 10 cm) was subjected to steam distillation for 5 hours using a conventional method, and 2.5 liters of distilled water was distilled. Obtained. This distilled water was extracted three times with 0.512 g of pentane, and then the pentane was concentrated under normal pressure to obtain 2.5 g of extract.
This substance is a transparent oil with a woody balsam-like aroma with a phenol odor.Refractive index: n%'-
1.4747).

Examples 4 to 7 Ono-orecampa,
Extracted oil was collected from the sprouts of poplar birch, Betula birch, and Betula japonica.

Comparative Examples 1 to 5 American white birch,
Extracted oil was collected from the sprouts of Alder tree, Lutea campa, Yaegawa campa, and Ugui campa. Comparative Example 6 The winter buds of Eurasian chinensis obtained in (1) of Example 1 were treated in the same manner as in (2) of Example 1 to collect extracted oil. Test Example 1 The extracted oils obtained in Examples 1.4 to 7 and Comparative Examples 1 to 6 were subjected to gas chromatography analysis according to Test Method 1.
-Hexenol content and methyl salicylate content were measured. The results are shown in Table 1. Test Example 2 The antibacterial properties of the extracted oils obtained in Examples 1.4 to 7 and Comparative Examples 1 to 6 were measured according to Test Method 1. The results are shown in Table 1.

Test Example 3 CNV (concomitant negative variation) was measured according to Test Method 3 using the extracts of European Checampa obtained in Example 1 and Comparative Example 6. 6 cmφ x 7 cm) was taken in 1 mg (0.1 rad of isobentane solution) and used for CNV measurement. An experiment was conducted with 4 subjects per 1 sample, and the percentage (CNV amplitude %) of the total addition amount of the CNV early period component was determined based on the total addition amount of the CNV early component in the standard state. The results are shown in Table 2.

Extract of European Checampa obtained in Example 1 Extract of European Kecampa obtained in Comparative Example 6 Control (blank) 180 Awakening 82 Sedation l 00 Example 8 Preparation of Flavored Mi Ingredients According to the following recipe, forest bathing aroma A flavor composition having the following properties was prepared according to a conventional method. The units in the prescription indicate parts by weight. l) Flavor composition for candy Menthol crystal 3.6 Contains 20% by weight of the extract obtained in Example 1 18.4 Water-containing ethanol solution 2) Flavor composition for chewing gum Menthol straw clone fruit flavor obtained in Example 1 Extract 20% by weight Ethanol 23.0 57.2 19.8 100.0 3) Flavored mx grapefruit essence for sports drink Extract obtained in Example 1 10% by weight Containing water-containing ethanol solution Extract obtained in Comparative Example 1 Liquid 5% by weight 32.5 30.0 4) Flavor composition for toothpaste Peppermint oil Spearmint oil Menthol Carbonanethole 7 7.7 is. o 15.0 7.0 30.0 100.0 5) Flavor composition for Western liquors Ester flavoring 2.6 Isoamyl alcohol 0.3 Whiskey distributed 29.5 Extract obtained in Example 5 6 Ethanol 67. 6100
．． 0 Test Example 4 Samples were prepared by adding 0.02% by weight of the six types of extracts listed below to candies, and a panel of 20 men and women in total evaluated their palatability and ranked them.
The results are shown in Table 3. The numbers in the table indicate the number of people. In addition,
The statistical processing method followed the method described on pages 301 to 305 of "New Edition Sensory Evaluation Handbook" (Japan Society of Science and Technology).

A: Extract of Campa erectica obtained in Example 1 B: Extract of Camper elegans obtained in Example 1 C: Extract of Camper elegans obtained in Example 1 A: Extract of Camper elegans obtained in Example 1 Extract B obtained in the same manner as in Comparative Example 6: Extract of Eurasian birch obtained in Comparative Example 6 C: Extract obtained from winter buds of Birch in the same manner as in Comparative Example 6 From Table 3, Kendall's concordance coefficient W=0.310 (0<w
<0). Test by S S = 2 1 7 2 (>764.
4, α=0.05, k=20. n = 6) is obtained. As a result, in the extracts of sprouts and winter buds, sprouts were ranked higher and winter buds were ranked lower.

Test Example 5 Samples were prepared by adding 0.02% by weight of the seven types of extracts shown below to candies, and the ranking of palatability was determined by a panel of 20 people (10 men and 10 men each). The results are shown in Table 4. Note that the numbers in the table indicate the number of people. In addition, statistical processing was performed in the same manner as in Test Example 4. 1: Extract of Betula birch obtained in Example 1 2: Extract of Betula birch obtained in Example 1 3: Extract of Betula birch obtained in Example 1 4: Extract of Betula birch obtained in Example 6 Product 5: Alder extract 6 obtained in Comparative Example 2:
Lutea campa extract 7 obtained in Comparative Example 3: Extract of Dace campa obtained in Comparative Example 5 Table 4 Kendall's coefficient of agreement W-0.2896 (0≦W≦l
) Test by S S=3244( >115B.7.α
=0.05. k=20, n-7) From the above results, extracts obtained from trees of the genus Birch, which have a high content of methyl salicylate, were ranked lower.

〔Effect of the invention〕

By adding the flavor composition of the present invention to foods, drinks, oral hygiene products, etc., it is possible to impart an elegant, forest-like aroma.
In addition, it has the effect of inhibiting the growth of cariogenic bacteria and is refreshing. It has excellent properties such as the effect of giving a feeling of refreshment and alertness.

Claims (2)

[Claims] (1) B. platyphyllavar., a tree belonging to the genus Betula (Betula L.).
japonica), B. schmi
dtii), European birch (B. pendula)
, B. pubescens, B. populifolia,
Betula birch (B. ermanii) and B. birch (B.
．． 1. A flavor composition comprising water and/or organic solvent extract and/or steam distillation distillate of one or more tree sprouts selected from the group S. tatewakiana. 2. The flavor composition according to claim 1, wherein the content of the water and/or organic solvent extract and/or steam distillate oil of the sprout is 0.1 to 20% by weight.