TW202404483A - Packaged food or beverage, method of producing packaged food or beverage, use of polyphenol in production of packaged food or beverage, and oral composition - Google Patents

Abstract

The present invention aims to provide a packaged food or beverage in which a chicken extract-containing oral composition is sealed in a container, and a method of producing the packaged food or beverage, in which an unpleasant odor (for example, fishy smell) generated from chicken extract obtained by extraction from chicken meat is reduced or prevented. The present invention provides a packaged food or beverage that is sealed in a container, containing an oral composition containing chicken extract and a polyphenol, wherein the polyphenol is at least one selected from the group consisting of a chlorogenic acid-class compound, flavonol, flavone, and flavanol, a concentration of odor components in a head space of the container is 100 ppm or less, and the concentration of the odor components is a total concentration of trimethylamine, butanedione, and 3-methylbutanoic acid.

Description

Packaged food or beverages, methods of producing packaged foods or beverages, use of polyphenols in the production of packaged foods or beverages, and oral compositions

The present invention relates to packaged food or beverages in which an oral composition containing chicken extract is sealed in a container. The present invention also relates to a method for producing packaged food or beverages in which an oral composition containing chicken extract is sealed in a container. The present invention also relates to the use of polyphenols in the production of packaged food or beverages containing an oral composition containing chicken extract sealed in a container. The present invention also relates to an oral composition containing chicken extract.

Chicken extract is regarded as the main nutritional component of chicken. For example, in Southeast Asia, chicken extract is used as a "traditional medicine" beyond the categories of food and food ingredients. Consumer preference for chicken extracts is increasing, and there is a need to develop chicken extracts that provide stronger chicken extract flavors such as umami. Chicken extract is a component extracted from chicken, chicken bones, chicken legs, and/or chicken skin by hot water extraction. Chicken extracts develop odors (e.g., fishy odor) after being heated at high temperatures and pressures for long periods of time, such as in retorts or under sterilization conditions, and techniques are needed to reduce the odors generated from chicken extracts.

Non-patent document 1 discloses that the flavor of chicken is induced by heat, and that Menard reaction, pyrolysis of lipids, and the interaction of these reactions are involved in producing the odor compounds of heated chicken. According to the disclosure, the poor taste and unpleasant "warmed over flavor" of chicken products is mainly due to the lack of alpha-tocopherol in chicken. Non-patent Document 1 describes that the taste is produced when chicken is reheated after cooking and freezing, but nowhere describes or suggests further steps on components extracted from chicken, chicken bones, chicken legs, and/or chicken skin. Anything that produces a flavor when heated. Citation list non-patent literature

NPL 1: Non-patent document 1: Dinesh D. Jayasena et al., "Flavour Chemistry of Chicken Meat: A Review" Asian-Australas. J. Anim. Sci. Vol. 26, No. 5: 732-742, May 2013

technical issues

Products containing chicken extract obtained by extracting chicken meat are usually manufactured by heat-treating the chicken extract. Therefore, there is a need for technology that reduces unpleasant odors (eg, fishy odor) caused by heating chicken extract. In addition, technology is needed to reduce the odor generated by products containing chicken extract when the products are stored at 20°C or higher.

The object of the present invention is to provide packaged food or beverages in which an oral composition containing chicken extract is sealed in a container that reduces or prevents unpleasant odors (for example, fishy smell) generated from the chicken extract, and to produce the package Food or drink method. It is also an object of the present invention to provide the use of a component capable of reducing or preventing the odor caused by heating the chicken extract when producing packaged foods or beverages in which an oral composition containing the chicken extract is sealed in a container. It is also an object of the present invention to provide an oral composition containing chicken extract having a smaller amount of odor components generated from the chicken extract. solution

Through the results of various studies on the unpleasant odor caused by heating chicken extract, the inventors of the present case found that adding polyphenols to chicken extract can reduce or prevent the unpleasant odor caused by heating chicken extract. In this way, the present invention is completed.

Specifically, the present invention is as follows. (1) A packaged food or drink sealed in a container, which contains: an oral composition containing chicken extract and polyphenols, wherein the polyphenols are selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols. The concentration of the odor component in the headspace of the container is at least one of the group consisting of 100 ppm or less, and the concentration of the odor component is trimethylamine, diacetyl, and 3-methylbutyric acid. total concentration. (2) The packaged food or drink according to (1) above, wherein the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition is 0.01 mg/g or higher. (3) The packaged food or drink according to the above (1) or (2), wherein the chlorogenic acid compound is at least one selected from the group consisting of: 3-caffeoquinic acid, 4-caffeine Caffeoquinic acid, 5-dicaffeoquinic acid, 1,5-dicaffeoquinic acid, 3,4-dicaffeoquinic acid, 3,5-dicaffeoquinic acid, and 4,5 - Dicaffeine quinic acid. (4) The packaged food or drink according to any one of the above (1) to (3), wherein the flavonol is quercetin and/or rutin. (5) The packaged food or drink according to any one of the above (1) to (4), wherein the flavonoid is at least one selected from the group consisting of: lutein, corianderin, and lutein Glycosides of corianderin, glycosides of corianderin, derivatives of lutein, and derivatives of corianderin. (6) The packaged food or beverage according to any one of the above (1) to (5), wherein the flavanol is at least one selected from the group consisting of: catechol, epicatechol , epigallocatechin, epicatechol gallate, epigallocatechin gallate, epigallocatechin, catechol gallate, and gallate Gallocatechin gallate. (7) A method of producing packaged food or beverages, which includes: heating and sealing a package containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols. A container of a raw material composition, wherein the odor caused by heating the chicken extract is reduced or prevented due to the presence of polyphenols in the raw material composition. (8) The method of (7) above, wherein the odor caused by heating the chicken extract is at least one odor selected from the group consisting of trimethylamine, diacetyl, and 3-methylbutyric acid. Derived from components. (9) The method of (7) or (8) above, wherein the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the raw material composition is 0.01 mg/g or higher. (10) The method according to any one of the above (7) to (9), wherein the chlorogenic acid compound is at least one selected from the group consisting of: 3-caffeoylquinic acid, 4- Caffeoquinic acid, 5-caffeoquinic acid, 1,5-dicaffeoquinic acid, 3,4-dicaffeoquinic acid, 3,5-dicaffeoquinic acid, and 4, 5-Dicaffeine quinic acid. (11) The method according to any one of the above (7) to (10), wherein the flavonol is quercetin and/or rutin. (12) The method according to any one of the above (7) to (11), wherein the flavonoid is at least one selected from the group consisting of: lutein, corianderin, glycoside of lutein, Glycosides of corianderin, derivatives of lutein, and derivatives of corianderin. (13) The method according to any one of the above (7) to (12), wherein the flavanol is at least one selected from the group consisting of: catechol, epicatechol, epicatechol Gallocatechin, epicatechol gallate, epigallocatechin gallate, gallocatechin, catechol gallate, and gallic acid Theophyl gallate. (14) Use of a polyphenol for reducing or preventing the odor caused by heating the chicken extract when producing packaged food or beverages in which an oral composition containing chicken extract is sealed in a container, wherein the polyphenol is At least one selected from the group consisting of: chlorogenic acid compounds, flavonols, flavones, and flavanols. (15) The use of (14) above, wherein the odor caused by heating the chicken extract is at least one odor selected from the group consisting of trimethylamine, diacetyl, and 3-methylbutyric acid. Derived from components. (16) The use of (14) or (15) above, wherein polyphenols are added so that the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition is 0.01 mg/g or higher. (17) The use according to any one of the above (14) to (16), wherein the chlorogenic acid compound is at least one selected from the group consisting of: 3-caffeoquinic acid, 4- Caffeoquinic acid, 5-caffeoquinic acid, 1,5-dicaffeoquinic acid, 3,4-dicaffeoquinic acid, 3,5-dicaffeoquinic acid, and 4, 5-Dicaffeine quinic acid. (18) The use according to any one of the above (14) to (17), wherein the flavonol is quercetin and/or rutin. (19) The use according to any one of the above (14) to (18), wherein the flavonoid is at least one selected from the group consisting of: lutein, corianderin, glycoside of lutein, Glycosides of corianderin, derivatives of lutein, and derivatives of corianderin. (20) The use according to any one of the above (14) to (19), wherein the flavanol is at least one selected from the group consisting of: catechol, epicatechol, epicatechol Gallocatechin, epicatechol gallate, epigallocatechin gallate, gallocatechin, catechol gallate, and gallic acid Theophyl gallate. (21) An oral composition containing: chicken extract; and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols, wherein the chicken extract contains Histine, carnosine, and alpha-carnosine, and oral compositions containing 0.00001 to 10 wt% histamine, 0.00001 to 3 wt% carnosine, 0.00005 to 5 wt% alpha-carnosine, and chlorogenic acid compounds in oral compositions, The total amount of flavonols, flavones, and flavanols is 0.01 mg/g or higher. (22) An oral composition containing: chicken extract; and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols, wherein the chicken extract contains Cyclo(Phe-Phe), and the total amount of chlorogenic acids, flavonols, flavones, and flavanols in oral compositions is 0.01 mg/g or higher . (23) The oral composition according to the above (21) or (22), wherein the chlorogenic acid compound is at least one selected from the group consisting of: 3-caffeine quinic acid, 4-caffeine Quinic acid, 5-dicaffeoquinic acid, 1,5-dicaffeoquinic acid, 3,4-dicaffeoquinic acid, 3,5-dicaffeoquinic acid, and 4,5- Two caffeinated quinic acid. (24) The oral composition according to any one of the above (21) to (23), wherein the flavonol is quercetin and/or rutin. (25) The oral composition according to any one of the above (21) to (24), wherein the flavonoid is at least one selected from the group consisting of: lutein, corianderin, and lutein. Glycosides, glycosides of corianderin, derivatives of lutein, and derivatives of corianderin. (26) The oral composition according to any one of the above (21) to (25), wherein the flavanol is at least one selected from the group consisting of: catechol, epicatechol, Epigallocatechin, epicatechol gallate, epigallocatechin gallate, epigallocatechin, epigallocatechin gallate, and epigallocatechin gallate Catechol gallate. Advantageous effects of the present invention

The present invention can provide packaged food or beverages in which an oral composition containing chicken extract is sealed in a container, wherein unpleasant odors (for example, fishy smell) generated from the chicken extract are reduced or prevented; and production of the package Food or drink method. The present invention may also provide the use of a component capable of reducing or preventing the odor caused by heating the chicken extract when producing a packaged food or beverage in which an oral composition containing the chicken extract is sealed in a container. The present invention can also provide an oral composition containing chicken extract having a smaller amount of odor components generated from the chicken extract.

The present invention provides packaged food or beverages in which an oral composition containing chicken extract is sealed in a container, wherein the oral composition contains a group selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols. At least one polyphenol from the group reduces or prevents unpleasant odors from chicken extracts. The present invention also provides a method of producing packaged food or beverages, the method comprising heat-sealing a package containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols. A container of a raw material composition, wherein the odor caused by heating the chicken extract is reduced or prevented due to the presence of at least one polyphenol in the raw material composition containing the chicken extract.

The present invention also provides at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols for reducing or preventing polyphenols caused by heating chicken extract in the production of packaged foods or beverages. The purpose of smell.

The present invention also provides an oral composition containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols.

Here, the packaged food or beverage, method, use, and oral composition of the present invention are sometimes simply referred to as "the present invention". In this case, descriptions of packaged foods or beverages, methods, uses, and oral compositions suitable for use in the present invention are provided.

＜Packaging food or beverages, and methods of producing packaged foods or beverages＞ In one embodiment, the present invention provides packaged food or beverages sealed in a container, which contains: an oral composition containing chicken extract and polyphenols, wherein the polyphenols are selected from the group consisting of chlorogenic acid compounds, flavonols, At least one of the group consisting of flavones and flavanols, the concentration of the odor component in the headspace of the container is 100 ppm or less, and the concentration of the odor component is trimethylamine, butanedione, and the total concentration of 3-methylbutyric acid. The presence of at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition containing the chicken extract reduces or prevents the occurrence of adverse reactions from the chicken extract. Pleasant smell.

In the packaged food or drink of the present invention, the oral composition containing chicken extract is sealed in the container. Food or beverages are packaged in containers with headspace.

The method of producing packaged food or beverages of the present invention includes heating and sealing a raw material composition containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols. A container in which odor caused by heating the chicken extract is reduced or prevented due to the presence of polyphenols in the raw material composition. The odor caused by heating the chicken extract during heating may be due to the presence of at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols in the raw material composition containing the chicken extract. And reduce or prevent. Preferably, the odor caused by heating the chicken extract is derived from at least one odor component selected from the group consisting of trimethylamine, diacetyl, and 3-methylbutyric acid. The packaged food or beverage produced by the method of producing packaged food or beverage of the present invention contains an oral composition, and the oral composition is sealed in a container. The oral composition in packaged food or beverages contains chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols.

＜Chicken Extract＞ The chicken extract (chicken extract) (hereinafter sometimes abbreviated as "CE") in the present invention is chicken meat extract. The chicken extract used in the present invention may be, for example, an extract obtained by heating chicken as a raw material in a liquid. Commercially available products can also be used. The raw material may contain bones, cartilage, legs or the like, but preferably the raw material does not contain chicken heads or offal.

When the chicken extract used in the present invention is produced by extraction, the chicken extract can be produced by methods commonly used in the art. For example, chicken extract can be produced by performing atmospheric pressure extraction and/or pressure extraction using liquid at a temperature of 100°C or higher, preferably 125°C or higher, and membrane treatment or filtration of the obtained extract. Specifically, the extraction is performed by heating the chicken and optionally chicken bones and the like in a solvent in a pretreatment step (1) to remove the water-soluble proteins contained in the chicken, and the extraction step (2) after the pretreatment It is obtained by replacing the solvent containing water-soluble protein with fresh solvent and heating the chicken in the solvent. The solvent is preferably, for example, water, ethanol, or a mixture thereof. The chicken extract that can be used can be the liquid extract obtained by the above method; the dilute solution, concentrate, or dry powder of the liquid extract; or the purified product of any of these. The purified product may be fractionation of the liquid chicken extract by, for example, ultrafiltration, membrane treatment, liquid separation operation, fractionation treatment with resin or similar methods. Obtained by improving purity. After improving the purity of the chicken extract, the purified product can be formed into a powder by, for example, freeze drying or spray drying.

Preferably, the chicken extract used in the present invention contains at least one selected from the group consisting of histamine, carnosine, methamphetamine, and salts thereof. Carnosine is β-alaninyl-histidine, which is a dipeptide of β-alanine and histidine. Methylcarnosine is β-propylamine acyl-1-methylhistidine in which the histamine is methylated. Histidine, carnosine, and alpha-carnosine may be contained in the chicken extract used in the present invention in the form of salts of inorganic acids or organic acids or salts of inorganic bases or organic bases. The acid or base can be selected depending on the application of the salt. For applications in foods, beverages, and drugs, the following dietary or pharmaceutically acceptable salts are preferred. Examples of inorganic acid salts include hydrochloride, nitrate, sulfate, methanesulfonate, and p-toluenesulfonate. Examples of organic acid salts include dicarboxylic acid salts such as oxalic acid, malonic acid, succinic acid, maleic acid, and fumaric acid, and monocarboxylic acid salts such as acetic acid, propionic acid, and butyric acid. . Examples of inorganic bases include sodium, lithium, calcium, magnesium, and aluminum and ammonia hydroxides, carbonates, and bicarbonates. Examples of organic base salts include mono-, di-, or tri-alkylamine salts, such as salts of methylamine, dimethylamine, and triethylamine; mono-, di-, or tri-hydroxyalkylamine salts; Guanidine salt; and N-methylglucosamine salt.

When the chicken extract used in the present invention contains histidine acid, for example, the amount of histidine acid in the solid content of the chicken extract is preferably 0.01 wt% or more, more preferably 0.1 wt% or more, And preferably, it is 10 wt% or less, and more preferably, it is 1 wt% or less. In an embodiment, the amount of histidine acid in the solid content of the chicken extract is preferably 0.01 to 10 wt%, more preferably 0.01 to 1 wt%, and still more preferably 0.1 to 1 wt%. When histidine acid is in the form of a salt, "amount of histidine acid" means the amount of histidine acid in the free form (ie, not a salt).

When the chicken extract used in the present invention contains carnosine, for example, the amount of carnosine in the solid content of the chicken extract is preferably 0.001 wt% or more, more preferably 0.01 wt% or more, and preferably 3 wt% or less, more preferably 0.3 wt% or less. In one embodiment, the amount of carnosine in the solid content of the chicken extract is preferably 0.001 to 3 wt%, more preferably 0.001 to 0.3 wt%, and still more preferably 0.01 to 0.3 wt%. When carnosine is in the salt form, "amount of carnosine" means the amount of carnosine in its free form.

When the chicken extract used in the present invention contains carnosine, for example, the amount of carnosine in the solid content of the chicken extract is preferably 0.005 wt% or more, more preferably 0.05 wt% or more, and more Preferably, it is 5 wt% or less, and more preferably, it is 0.5 wt% or less. In an embodiment, the amount of carnosine in the solid content of the chicken extract is preferably 0.005 to 5 wt%, more preferably 0.005 to 0.5 wt%, and still more preferably 0.05 to 0.5 wt%. When precarnosine is in the salt form, "amount of precarnosine" means the amount of precarnosine in its free form.

Histine, carnosine, and methamphetamine can be quantified by, for example, high performance liquid chromatography (HPLC).

In one embodiment, for example, the amount of chicken extract in the oral composition of the present invention (in terms of solid content) is preferably 0.1 wt% or more, more preferably 0.5 wt% or more, and Preferably it is 99 wt% or less, more preferably 90 wt% or less. In one embodiment, for example, the amount of chicken extract in the oral composition of the present invention (in terms of solid content) is preferably 0.01 to 99 wt%, more preferably 0.1 to 90 wt%, and still more preferably is 0.5 to 90 wt%. Here, the amount of chicken extract (in terms of solid content) includes the amount of histamine, carnosine, and carnosine.

Preferably, the chicken extract used in the present invention contains cyclophenylalanine (Cyclo(Phe-Phe)). Cyclo (Phe-Phe) is a cyclic dipeptide with amino acid (phenylalanine) as a constituent unit. Cyclo (Phe-Phe) can be in free form or in salt form. Examples of salts of Cyclo (Phe-Phe) include the above-mentioned salts of histidine, carnosine, and carnosine.

When the chicken extract used in the present invention contains Cyclo (Phe-Phe), for example, the amount of Cyclo (Phe-Phe) in the solid content (100 g) of the chicken extract is preferably 1 μg or more, more Preferably it is 60 μg or more, still more preferably 75 μg or more. In other words, the amount of Cyclo (Phe-Phe) in the solid content of the chicken extract is, for example, preferably 0.1×10 ^-5 wt% or more, more preferably 6×10 ^-5 wt% or more, and still More preferably, it is 7.5×10 ^-5 wt% or more. In one embodiment, the amount of Cyclo (Phe-Phe) in the chicken extract is preferably 0.1×10 ^-5 to 0.01 wt%, more preferably 6×10 ^-5 to 0.01 wt%, and still more preferably 7.5×10 ^-5 to 0.01 wt%. When Cyclo(Phe-Phe) is in the salt form, "amount of Cyclo(Phe-Phe)" means the amount of Cyclo(Phe-Phe) in the free form.

Cyclo (Phe-Phe) in the chicken extract used in the present invention or in the oral composition of the present invention can be quantified by various methods such as liquid chromatography-mass spectrometry (LC-MS) or HPLC.

Preferably, the oral composition of the present invention contains at least one selected from the group consisting of histamine, carnosine, methamphetamine, and Cyclo (Phe-Phe). When the oral composition of the present invention contains histamine, the amount of histamine in the oral composition is, for example, preferably 0.00001 to 10 wt%, more preferably 0.0001 to 10 wt%, and still more preferably 0.0001 to 1 wt%. When the oral composition of the present invention contains carnosine, the amount of carnosine in the oral composition of the present invention is, for example, preferably 0.00001 to 3 wt%, more preferably 0.0001 to 3 wt%, still more preferably 0.0001 to 0.3 wt%. When the oral composition of the present invention contains carnosine, the amount of carnosine in the oral composition of the present invention is, for example, preferably 0.00005 to 5 wt%, more preferably 0.0005 to 5 wt%, and still more preferably 0.005 to 0.5 wt%. In one embodiment, when the oral composition is in a liquid state, the amount of histidine in the oral composition is preferably 0.0001 to 10 mg/mL, more preferably 0.001 to 9 mg/mL, and still more preferably 0.01 to 5 mg/mL. When the oral composition is in a liquid state, the amount of carnosine in the oral composition is preferably 0.00001 to 3 mg/mL, more preferably 0.0001 to 3 mg/mL, and still more preferably 0.0001 to 2 mg/mL. When the oral composition is in a liquid state, the amount of carnosine in the oral composition is preferably 0.0001 to 10 mg/mL, more preferably 0.001 to 7 mg/mL, and still more preferably 0.01 to 5 mg/mL. When histamine, carnosine, and alpha-carnosine are each in salt form, the "amount of histamine", "the amount of carnosine", and "the amount of alpha-carnosine" in the oral composition respectively represent the free form of histamine. The amount of acid, the amount of carnosine in its free form, and the amount of carnosine in its free form. When the oral composition of the present invention contains Cyclo (Phe-Phe), the amount of Cyclo (Phe-Phe) in the oral composition is, for example, preferably 0.1×10 ^-5 to 0.01 wt%, more preferably 6 ×10 ^-5 to 0.01 wt%, still more preferably 7.5 × 10 ^-5 to 0.01 wt%. In one embodiment, when the oral composition is in a liquid state, the amount of Cyclo (Phe-Phe) in the oral composition is preferably 0.1×10 ^-5 to 0.1 mg/mL, more preferably 6×10 ^{- 5} to 0.1 mg/mL, still more preferably 7.5×10 ^-5 to 0.1 mg/mL. When Cyclo (Phe-Phe) is in the form of a salt, the "amount of Cyclo (Phe-Phe)" in the above oral composition means the amount of Cyclo (Phe-Phe) in the free form.

＜Polyphenols＞ The polyphenol used in the present invention is at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols. The polyphenol can be a commercially available product. The polyphenol may be contained in a hydrate form. The term "chlorogenic acid compound" is a general term for cinnamic acid derivatives (eg, caffeic acid and ferulic acid) and quinic acid ester compounds.

Preferably, the chlorogenic acid compound is selected from 3-caffeoquinic acid, 4-caffeoquinic acid, 5-caffeoquinic acid (chlorogenic acid), and 1,5-dicaffeoquinic acid. At least one of the group consisting of (cynarin), 3,4-dicaffeoquinic acid, 3,5-dicaffeoquinic acid, and 4,5-dicaffeoquinic acid One. More preferably, they are 5-caffeoquinic acid and/or 1,5-dicaffeoquinic acid.

Examples of flavonols include quercetin, derivatives of quercetin, and glycosides of quercetin. Quercetin can be quercetin hydrate. Examples of glycosides of quercetin include isoquercetin and rutin. The flavonol is preferably quercetin and/or rutin, that is, at least one selected from the group consisting of quercetin and rutin.

Preferably, the flavonoid is at least one selected from the group consisting of: lutein, corianderin, glycosides of lutein, glycosides of corianderin, derivatives of lutein, and derivatives of corianderin. . Examples of derivatives of lutein and corianderin include salts formed from metals such as sodium, potassium, magnesium, calcium, zinc, barium, and aluminum, and ammonia; by reacting with alcohols, fatty acids, alkyl halides Its esters and salts obtained by the reaction of phosphate groups and the like; phosphorylated compounds in which phosphate groups are introduced; sulfated compounds in which sulfate groups are introduced; by reacting with alkylene oxides having a carbon chain of about two to four carbon atoms Alkyl ether derivatives obtained by the reaction, such as ethylene glycol, propylene glycol, and butanediol; and their quaternary alkylamine derivatives and their salts obtained by reacting with substrates having quaternary amines in the molecules, such as Epoxypropyl trialkyl ammonium halide. Examples of glycosides of flavonoids include cynaroside (flavonoid 7-O-glucoside), scolymoside (flavonoid 7-O-rutin), orientin (flavonoid 7-O-rutin) 8-C-glucoside), and isoorientin (lutein 6-C-glucoside). Examples of corianderin glycosides include corianderin-7-glucoside, corianderin-8-C-glucoside, corianderin-6-C-glucoside, and corianderin-7-O - Neohesperidin. The flavonoid is more preferably lutein, lutein 7-O-glucoside, or corianderin.

Preferably, the flavanol is selected from the group consisting of catechol, epicatechol, gallocatechin, epigallocatechin, catechol gallate, and epicatechol gallic acid. At least one of the group consisting of ester, gallocatechin gallate, and epigallocatechin gallate. More preferably, the flavanols are selected from the group consisting of catechol, epicatechol, epigallocatechin, epicatechol gallate, and epigallocatechin gallate. At least one member of the group, and still more preferably epigallocatechin gallate.

In the present invention, one or more polyphenols may be used. In the present invention, when two or more polyphenols are used, they can be: a combination of chlorogenic acid compounds and flavonols, flavones, and/or flavanols; two or more chlorogenic acid compounds; two or more flavonols; two or more flavones; or two or more flavanols. In the present invention, it is preferred to use two or more polyphenols in combination because it can more comprehensively reduce or prevent the odor caused by heating the chicken extract. The polyphenols used in the present invention are preferably selected from the group consisting of 5-caffeoquinic acid, 1,5-dicaffeoquinic acid, quercetin, lutein, corianderin, and epigallocatechin. At least one member from the group consisting of phenol gallates. It is better to use two or more of them. In one embodiment, the polyphenol used in the present invention is preferably at least one selected from the group consisting of 5-caffeoquinic acid, 1,5-dicaffeoquinic acid, and phylloxanthin. By. It is better to use two or more of them.

In the present invention, preferably, the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition is 0.01 mg/g or higher. The total amount is more preferably 0.1 mg/g or higher. Preferably, the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition is 5 mg/g or less. Due to the presence of polyphenols in oral compositions containing chicken extract, the odor generated from the chicken extract can be reduced or prevented. When the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition is within the above range, the odor generated from the chicken extract can be more effectively reduced or prevented. The total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition is more preferably 4 mg/g or less, still more preferably 3 mg/g or less. In the present invention, preferably, polyphenols are added when producing the oral composition so that the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition is within the above range.

In the method of producing packaged food or beverages of the present invention, preferably, the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the raw material composition is 0.01 mg/g or higher, more preferably is 0.1 mg/g or higher. The total amount of chlorogenic acids, flavonols, flavones, and flavanols is preferably 5 mg/g or less. Due to the presence of polyphenols in the raw material composition containing the chicken extract, the odor caused by heating the chicken extract can be reduced or prevented. When the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the raw material composition containing the chicken extract is within the above range, it can be more effectively reduced or prevented from forming from the raw material composition when the raw material composition is heated. The smell produced by the chicken extract in the product. It is sufficient if the raw material composition contains the above-mentioned chicken extract and the above-mentioned polyphenol. There are no restrictions on mixing conditions, order of addition, and the like.

Preferably, the method of the present invention includes adding polyphenols to the raw material composition so that the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the raw material composition meets the above range. The total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the raw material composition is more preferably 4 mg/g or less, still more preferably 3 mg/g or less. The method of the present invention may include adjusting the polyphenol content in the raw material composition so that the total amount of chlorogenic acid compounds, flavonols, flavones, and flavanols in the raw material composition is within the above range.

When the polyphenols used in the present invention include chlorogenic acid compounds, the total amount of chlorogenic acid compounds in the oral composition or raw material composition is preferably 0.01 mg/g or more, more preferably 0.1 mg/g or more. Higher and still better is 1 mg/g or higher. When the polyphenols used in the present invention include chlorogenic acid compounds, the total amount of chlorogenic acid compounds in the oral composition or raw material composition is preferably 5 mg/g or less, more preferably 3 mg/g or less. lower.

When the polyphenols used in the present invention include flavonols, the total amount of flavonols in the oral composition or raw material composition is preferably 0.01 mg/g or higher, more preferably 0.1 mg/g or higher, or still More preferably, it is 0.5 mg/g or higher. When the polyphenols used in the present invention include flavonols, the total amount of flavonols in the oral composition or raw material composition is preferably 5 mg/g or less, more preferably 3 mg/g or less.

When the polyphenols used in the present invention include flavonoids, the total amount of flavonoids in the oral composition or raw material composition is preferably 0.01 mg/g or higher, more preferably 0.2 mg/g or higher, still more preferably is 0.5 mg/g or higher. When the polyphenol used in the present invention includes flavonoids, the total amount of flavonoids in the oral composition or raw material composition is preferably 5 mg/g or less, more preferably 3 mg/g or less.

When the polyphenols used in the present invention include flavanols, the total amount of flavanols in the oral composition or raw material composition is preferably 0.01 mg/g or higher, more preferably 0.1 mg/g or higher. , still preferably 0.2 mg/g or higher. When the polyphenols used in the present invention include flavanols, the total amount of flavanols in the oral composition or raw material composition is preferably 2 mg/g or less, more preferably 1 mg/g or less. .

The amounts of chlorogenic acid compounds, flavonols, flavones, and flavanols used in the present invention in the oral composition or raw material composition can be quantified by, for example, HPLC or LC-MS.

When the polyphenol used in the present invention includes a chlorogenic acid compound, the ratio of the chlorogenic acid compound to methamphetamine in the oral composition or raw material composition (chlorogenic acid compound / methamphetamine) is preferably 0.05 to 10.0, more preferably is 0.3 to 1.0.

When the polyphenol used in the present invention includes flavonol, the ratio of flavonol to methamnosine (flavonol/metanosine) in the oral composition or raw material composition is preferably 0.05 to 10.0, more preferably 0.2 to 1.0.

When the polyphenol used in the present invention includes flavones, the ratio of flavones to methamnosine (flavones/metalnosine) in the oral composition or raw material composition is preferably 0.1 to 10.0, more preferably 0.2 to 0.5.

When the polyphenols used in the present invention include flavanols, the ratio of flavanols to methacarnosine (flavanol/metacarnosine) in the oral composition or raw material composition is preferably 0.01 to 5.0, more preferably 0.1 to 0.5.

＜Odor component＞ The packaged food or beverage of the present invention contains an oral composition sealed in a container with a headspace in the container. In the packaged food or beverage of the present invention, the concentration of the odor component in the headspace of the container is 100 ppm or less. The concentration of the odor component is the total concentration of trimethylamine, diacetyl, and 3-methylbutyric acid.

Odor components with unpleasant odors such as fishy odor include other components in addition to the above-mentioned trimethylamine, diacetyl, and 3-methylbutyric acid. As a result of extensive research by the inventor of this case, it was confirmed that the odor coming from the above three components (trimethylamine, diacetyl, and 3-methylbutyric acid) is from chicken produced by conventional production methods without adding polyphenols. Major Problems in Extracts. In packaged chicken extract produced by conventional production methods without added polyphenols, the above three odor components were frequently detected in the headspace of the container. In one example of a production batch of chicken extract, when polyphenol-free chicken extract was heated under retort conditions (pressure heating conditions), i.e., sealed in an airtight container and heated at 121°C for eight minutes, The total concentration of trimethylamine, diacetyl, and 3-methylbutyric acid in the headspace of the vessel was 115 ppm. The inventor of this case added at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols to the chicken extract of the above production batch, and heated it under the conditions of the above distillation tank The chicken extract. In this case, the total concentration of trimethylamine, diacetyl, and 3-methylbutyric acid in the headspace is less than 100 ppm, ie, reducing the odor caused by heating the chicken extract under retort conditions. In the packaged food or beverage and the method for producing packaged food or beverage of the present invention, since the oral composition and raw material composition contain a group selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols At least one polyphenol that reduces or prevents the production of odor components from the chicken extract, in particular trimethylamine, diacetyl, and 3-methylbutyric acid, and the total of such odor components in the headspace of the container Concentrations can be reduced to 100 ppm or less. In the packaged food or beverage of the present invention, the concentration of the odor component in the headspace of the container of the packaged food or beverage is preferably 50 ppm or less, more preferably 10 ppm or less, and still more preferably 5 ppm or lower. In the method of producing the packaged food or beverage of the present invention, the concentration of the odor component in the headspace of the container of the packaged food or beverage is preferably 100 ppm or lower, more preferably 50 ppm or lower, still more Preferably, it is 10 ppm or less, and more preferably, it is 5 ppm or less. The headspace may be free of odor components.

The concentration of the odor component can be measured by any method known in the relevant art. For example, gas chromatography (GC) can be used for measurement. Conditions that can be used for analysis of odor components by gas chromatography may be, for example, the analysis conditions of gas chromatography described in the Examples.

The packaged food or beverage of the present invention contains chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols, wherein the removal of the chicken extract from the chicken extract is reduced or prevented. The smell produced. Preferably, the packaged food or drink is one that reduces or prevents odors caused by heating chicken extract in particular. The heating of the chicken extract in the present invention may be heating during the production process of packaged food or beverages, for example, heating under sterilization conditions. The odor generated from the chicken extract may be caused by storing the chicken extract in an environment of 20°C or higher.

In the method of producing packaged food or beverages of the present invention, the container for the oral composition is heat-sealed. Any method may be used to seal the oral composition in the container, and may be appropriately selected depending on the form or container of the oral composition. The preferred heating conditions are sterilization conditions, especially distillation tank conditions. Preferably, the packaged food or beverage of the present invention is a packaged food or beverage that reduces or prevents odor caused by heating the chicken extract under sterilization conditions, especially under retort conditions. Preferably, the method of producing the packaged food or beverage of the present invention reduces or prevents odors caused by heating the chicken extract under sterilizing conditions, particularly under retort conditions. In the packaged food or beverage of the present invention and the method of producing the packaged food or beverage of the present invention, preferably, the odor component in the headspace of the container is obtained by sterilizing the chicken extract under conditions, especially in a retort. Odor components produced by heating under conditions.

＜Heating conditions＞ In the method of the present invention, preferably, heating in a heating container is performed for sterilization. As mentioned above, the method of the present invention is preferably a method for producing packaged food or beverages in which an oral composition containing chicken extract is sealed in a container, which reduces or prevents the sterilization conditions of the chicken extract, especially the conditions of the retort. Odor caused by heating. Preferably, the use of the present invention is the use of polyphenols for reducing or preventing the odor caused by heating the chicken extract under sterilization conditions, especially under retort conditions, wherein the polyphenols are selected from the group consisting of chlorogenic acid compounds. At least one of the group consisting of flavonols, flavones, and flavanols. The oral composition or packaged food or beverage of the present invention may be one in which odors caused by heating the chicken extract under sterilization conditions, particularly under retort conditions, are reduced or prevented. There are no restrictions on the pressure and temperature under sterilization conditions (hot-pressing conditions). Any conditions known in the relevant art of the art may be applied. Specifically, for example, heating can be performed at 50°C or higher under normal pressure or higher pressure, preferably at 100°C to 130°C for no more than 400 minutes (preferably 6 to 37 minutes). Heating under still pot conditions can be performed under any conditions known in the relevant art. Specifically, for example, heating is usually performed at a temperature of 113°C to 120°C for 6 to 37 minutes under normal pressure or higher pressure. The pressure under distillation tank conditions may be, for example, 0.1 to 0.3 MPa (gauge pressure).

In the packaged food or beverage and the method of producing packaged food or beverage of the present invention, the form of the container is not limited. There is no limitation as long as the container used in the present invention is a container designed to maintain commercial sterilization of the contents (ie, oral composition). Examples of containers that can be used include airtight containers such as: glass or plastic jars; glass or plastic bottles; aluminum foil or plastic retort bags; poach bags; cartons or juice boxes containing paper, plastic or aluminum; with lids Barrels; and cans. In the method of producing packaged food or beverages of the present invention, when heating in a heating container is performed under sterilization conditions, the container used preferably has heat resistance under sterilization conditions. The packaged food or beverage of the present invention is preferably a packaged beverage.

＜Oral composition＞ In one embodiment, the present invention provides an oral composition containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols, wherein, the The chicken extract contains histamine, carnosine, and methylcarnosine, and the oral composition contains 0.00001 to 10 wt% histamine, 0.00001 to 3 wt% carnosine, 0.00005 to 5 wt% methylcarnosine, and the oral composition contains The total amount of chlorogenic acids, flavonols, flavones, and flavanols is 0.01 mg/g or higher. In one embodiment, the present invention provides an oral composition containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols, wherein, the Chicken extract contains Cyclo (Phe-Phe), and the total amount of chlorogenic acids, flavonols, flavones, and flavanols in the oral composition is 0.01 mg/g or higher. Preferred examples/implementations of the chicken extract and polyphenols in the oral composition of the present invention are as described above. The oral composition of the present invention is preferably an oral composition that reduces or prevents the odor caused by the chicken extract, more preferably is an oral composition that reduces or prevents the odor caused by heating the chicken extract, still more preferably reduces Oral compositions that prevent odor caused by heating chicken extract under sterilization conditions, especially under retort conditions, or reduce or prevent odor caused by storing chicken extract in an environment of 20°C or higher . In the present invention, it is sufficient to reduce or prevent the odor generated from the chicken extract compared to the odor generated when the oral composition does not contain polyphenols.

In the present invention, preferably, the oral composition and raw material composition are in a liquid state. In the method of the present invention, chicken extract or the like that is a commercially available product or produced from chicken by hot water extraction can be directly mixed with polyphenols. When the chicken extract is in the form of a concentrate, a dry powder, or a purified product of the concentrate or the dry powder, the product may be dissolved in water, ethanol, or a mixture of water and ethanol before being mixed with the polyphenols. dilute, dissolve or similar methods in liquids. When the polyphenol is in the form of a concentrate, a dry powder, or a purified product of such concentrate or dry powder, the product may likewise be diluted, dissolved, or the like in a liquid or the like before addition. Alternatively, the product may be added beforehand without dilution, dissolution or the like and then blended with the liquid so as to be diluted, dissolved or the like in the liquid.

Preferably, the oral composition of the present invention is used as food or beverage or medicine, more preferably as food or beverage. Examples of foods or beverages include functional foods, health-promoting foods, foods for special dietary uses, foods with claimed functions, dietary supplements, health supplements, and general supplements. There are no restrictions on the form of food or drink. For example, it can be a solid food or a liquid beverage. Beverages are preferred. Preferably, the packaged food or beverage of the present invention is a liquid oral composition (preferably a beverage) containing chicken extract and polyphenols, which is sealed in a container. There are no restrictions on the form of the drug. Non-limiting examples include formulations for internal administration, such as capsules, tablets, powders, granules, and dry syrups.

The oral composition of the present invention contains various pharmaceutical or dietary acceptable additives, such as diluents, acidifiers, antioxidants, stabilizers, preservatives, flavoring or taste-masking agents, emulsifiers, pigments, seasonings, pH adjusters, and nutritional supplements. As the emulsifier, for example, xanthan gum, gum arabic, gellan gum and the like may be used alone or in combination of two or more. Commercially available emulsifiers can be used, such as Habo P90 sucrose monopalmitate, L90 sucrose monolaurate, sorbitol solution, propylene glycol, medium chain triglycerides, lecithin (Compass Foods Pte. Ltd., Singapore), Orange oil, SprayGum AA acacia (Nexira, France), sucrose acetate isobutyrate, lactic acid, citric acid (San-Ei Gen F.F.I., Inc., Japan), Kelcogel (registered trademark) gellan gum (CP Kelco U.S., Inc.), and Kelcotrol (registered trademark) xanthan gum (CP Kelco U.S., Inc.).

The oral composition of the present invention can be produced by mixing these components. The oral composition can also be produced by heating the raw material composition.

The oral composition of the present invention can be used for both therapeutic use (medical use) and non-therapeutic use (non-medical use). "Non-therapeutic" is a concept that does not include medical activities, that is, a concept that does not include methods of surgery, treatment or diagnosis of humans.

The oral composition of the present invention is taken orally (orally). The dosage (intake amount) of the oral composition of the present invention is not limited.

There is no restriction on the subjects to whom the composition of the present invention is to be ingested or administered (subjects to be administered). The subject is preferably a human or non-human mammal, more preferably a human. In one embodiment, the subjects of the present invention may be middle-aged or elderly people.

Preferably, the oral composition of the present invention is used in the form of food, beverage, health food, or health drink.

＜The use of polyphenols to reduce or prevent the odor produced from chicken extract＞ The present invention includes the use of at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols for reducing or preventing odors produced from chicken extracts. The use of the present invention is the use of polyphenols for reducing or preventing the odor caused by heating the chicken extract when the oral composition containing the chicken extract is sealed in a container for packaging food or beverages, wherein the polyphenols are selected At least one of the group consisting of free chlorogenic acid compounds, flavonols, flavones, and flavanols. The use of the present invention is suitable for reducing or preventing odors caused by heating chicken extract under sterilization conditions. In one embodiment, the present invention provides at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols for reducing or preventing damage caused by heating chicken extract. Use of odor or odor caused by storing packaged food or beverages containing oral compositions containing chicken extract sealed in containers in an environment of 20°C or higher. Preferably, the odor caused by heating the chicken extract, the odor caused by heating the chicken extract under sterilized conditions, or the packaged food or beverage containing the oral composition containing the chicken extract is stored at 20°C or The odor caused by the higher temperature is an odor derived from at least one odor component selected from the group consisting of trimethylamine, diacetyl, and 3-methylbutyric acid. The oral composition, chicken extract, and polyphenols used in the present invention and their preferred examples/implementations are the same as the above-mentioned oral composition, chicken extract, and polyphenols of the packaged food or beverage of the present invention and their comparisons. Best practices/implementations are the same. As long as the oral composition used in the present invention contains the above-mentioned chicken extract and the above-mentioned polyphenols. There are no restrictions on mixing conditions, order of addition, and similar methods.

<Methods for maintaining taste, reagents for maintaining taste> Adding polyphenols to chicken extract can reduce or prevent the odor caused by heating the chicken extract. In this way, the original taste of the chicken extract can be maintained even after the chicken extract is heated. Therefore, in one embodiment, the present invention can provide a method for maintaining the taste of an oral composition containing chicken extract, which method includes adding a compound selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols. At least one polyphenol of the group is added to the chicken extract to reduce or prevent odor caused by heating the chicken extract and to maintain the taste of the chicken extract. In one embodiment, the present invention can provide an agent for maintaining the taste of an oral composition containing chicken extract, which agent contains a group selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols. At least one polyphenol of the group serves as the active ingredient, wherein the agent reduces or prevents odors caused by heating the chicken extract. Examples of chicken extract flavors include umami and thickness. Preferred examples/implementations, quantities, etc. of the chicken extract and polyphenols are the same as those described for the above-mentioned oral composition. In the method of maintaining taste and the reagent for maintaining taste of the present invention, the heating of the chicken extract can be heating under sterilization conditions or heating in an environment stored at 20°C or higher. As used herein, any numerical range defined by a lower limit and an upper limit, that is, from the lower limit to the upper limit, includes such lower limit and such upper limit. For example, a range expressed as "1 to 2" means 1 or more and 2 or less and includes 1 and 2. As used herein, any of the above upper limits may be combined with any of the above lower limits to define a range. Example

The present invention will be described in more detail below with reference to examples. The invention is not limited to these embodiments.

The materials used in Examples and Comparative Examples are as follows.

A. Chicken Extract Commercially available chicken extract (CE), Brand's Essence of Chicken (BEC; manufacturer: Brand's Suntory (Thailand), Co. Ltd., licensed by Suntory Beverage & Food Asia Pte. Ltd.) was used. The chicken extract is an extract obtained by heating chicken and chicken bones in hot water, and contains Cyclo (Phe-Phe) in an amount of 0.000079 wt%. In the CE (1 ml), the amount of histidine was 0.45 wt%, the amount of carnosine was 0.094 wt%, and the amount of carnosine was 0.19 wt%.

Detection and quantification of Cyclo (Phe-Phe) in chicken extracts were performed by LC-MS. LC-MS analysis was performed on an Agilent HPLC 1290 tandem coupled TripleTOF 5600 (AB Sciex) with a Duo Spray Turbo V ion source and gas generator (Peak Scientific Ltd.). The mass spectrometer uses electrospray ionization and multiple reaction monitoring (MRM) in positive ion mode with unit mass resolution, using the following parameters: Collision Energy Spread (CES): 10; ion release delay (Ion Release Delay) (IRD): 67; Ion Release Width (IRW): 25; Ion Source Gas: 40; Air Curtain (CUR): 30; Temperature: 500.0; IonSpray Voltage Floating (ISVF): 5500). MS compound-dependent parameter settings such as declustering potential (DP) and collision energy were optimized to 100.0 and 30.0, respectively. Analyst 1.8 (AB Sciex) was used for device control, data collection, and data processing.

Cyclo (Phe-Phe) was dissolved in dimethylsulfoxide (DMSO) to a concentration of 1 mg/mL and diluted with ultrapure water to Operating concentration, use UHPLC Guard Zorbax Eclipse Plus C18 2.1×5 mm, 1.8 μm (Agilent), and use eluent A (ultrapure water: formic acid = 100:0.1 (v/v)) and eluent B (acetonitrile: formic acid = 100:0.1 (v/v)), use the following linear gradient: 0-0.5 min: 100% eluate A; 0.5-7.5 min: 100-65% eluent A; 7.5-10 min : 65-0% Routine A; 10-13 min: 0% Routine A; 13-13.1 min: 0-100% Routine A. The injection volume was 10 μL at a flow rate of 300 μL/min and a residence time of 7.6 min for quantitative and qualitative purposes. The calibration curve was established by injecting 15.625, 31.25, 62.5, and 125 ng/mL standard solution Cyclo (Phe-Phe) into the mass spectrometer. Chicken extract was reconstituted into a 250 μg/mL solution by using chicken extract powder as the operating solution. Quantification of Cyclo (Phe-Phe) in chicken extracts was completed by SCIEX OS 1.6.1.29803 Analytics (AB Sciex).

Histidine, carnosine, and methamphetamine in chicken extract were quantified by HPLC under the following conditions. Device: High-performance liquid chromatography system with UV detector (Agilent 1100 Series from Agilent) Column: Zorbax 300-SCX 4.6 mm ID×250 mm from Agilent. Mobile phase: 50 mM potassium dihydrogen phosphate Flow rate: 1.0 mL/min Flow channels: Channel A (50 mM potassium dihydrogen phosphate), Channel B (acetonitrile), Channel D (deionized water) UV detector wavelength: 210 nm Sample injection volume: 10 μL

B. Polyphenols Cynarin (1,5-dicaffeoquinic acid): SIAL Cynarin 91801 (Merck KGaA, Germany) Chlorogenic acid (5-caffeoquinic acid): Chlorogenic acid C3878 (Merck KGaA, Germany) Apigenin: Apigenin 95.0% (HPLC) 10798 (Merck KGaA, Germany) Epigallocatechin gallate: Sunphenon EGCg-OP (Taiyo Kagaku, Japan) Luteolin L9283 (Merck KGaA, Germany) Quercetin: Quercetin Hydrate 337951 (Merck KGaA, Germany)

C. Emulsifier Kelcotrol (registered trademark) xanthan gum (CP Kelco U.S., Inc.) SprayGum AA Gum Arabic (Nexira, France)

＜Improving odor using chlorogenic acid or cynaric acid＞ <Examples 1 to 8> The oral compositions (solutions) of Examples 1 to 8 were prepared according to the amounts shown in Table 1 below. Specifically, cynaric acid or chlorogenic acid in the amount shown in Table 1 was added to chicken extract (CE) (68 mL), and the mixture was stirred well to produce a homogeneous mixture, whereby Examples 1 to 8 A liquid oral composition is prepared in each.

＜Comparative example 1＞ The liquid oral composition according to Comparative Example 1 was prepared by the same method as Examples 1 to 8, but without adding cynaric acid and chlorogenic acid.

Each of the liquid oral compositions obtained in Examples 1 to 8 and Comparative Example 1 was packed into sealed glass containers, and then sterilized at 121° C. for 8 minutes. Table 1 shows the concentration of cynaric acid or chlorogenic acid in each of the liquid oral compositions of Examples 1 to 8.

＜Gas Chromatography-Mass Spectrometry (GC-MS) Headspace Analysis＞ The concentration of unpleasant odor components (trimethylamine, diacetyl, and 3-methylbutyric acid) in the headspace of a container containing chicken extract was measured using an Agilent 7890A-5975C GC-MS coupled headspace-solids analyzer. phase microextraction unit for analysis. Transfer 10 mL of the liquid oral composition to a 20 mL extraction flask into which 40 μL of internal standard solution was added. After acidification with 1 mL of 2M sulfuric acid, the flask was sealed in a water bath at 80°C to 100°C for 20 minutes. Headspace-SPME was completed 30 minutes prior to injection into the GC-MS. Data collection, qualitative data analysis, quantitative data analysis, and results reporting were performed on the Agilent MassHunter suite of software for GC/MS. The results are shown in Table 2 below. In Table 2, data are expressed as mean ± standard deviation.

＜Analysis of GC-MS analysis results＞ The results in Table 2 below show that compared to Comparative Example 1, the liquid oral compositions of Examples 1 to 8 in which cynaric acid or chlorogenic acid were added to CE reduced odor components (trimethylamine, diacetyl, diacetyl, and 3-methylbutyric acid), with a dose-dependent effect. In various embodiments, the total concentration of the three odor components in the headspace of the container is 100 ppm or less.

Figure 1A shows the amount of trimethylamine produced from each of the oral compositions containing CE and chlorogenic acid or cynaric acid according to Examples 1 to 8 compared to the amount of trimethylamine produced from the chicken extract according to Comparative Example 1 as 100%. A graph of the ratio of the amount of trimethylamine produced. Figure 1B shows the amount of diacetyl produced from each of the oral compositions containing CE and chlorogenic acid or cynaric acid according to Examples 1 to 8 compared to the chicken extract according to Comparative Example 1 as 100% A graph of the ratio of the amount of diacetyl produced. 1C is a graph showing that the amount of 3-methylbutyric acid produced from each of the oral compositions containing CE and chlorogenic acid or cynaric acid according to Examples 1 to 8 is considered to be 100% according to Comparative Example 1. A graph showing the ratio of the amount of 3-methylbutyric acid produced by chicken extract.

＜Use corianderin, epigallocatechin gallate, lutein, or quercetin to improve odor＞ <Examples 9 to 16> The oral compositions (solutions) of Examples 9 to 16 were prepared according to the amounts shown in Table 3 below. Specifically, corianderin, epigallocatechin gallate, lutein, or quercetin and an emulsifier in the amounts shown in Table 3 were added to chicken extract (CE) (68 mL), and stirring the mixture sufficiently to produce a homogeneous mixture, whereby a liquid oral composition was prepared in each of Examples 9 to 16.

＜Comparative example 2＞ The liquid oral composition according to Comparative Example 2 was prepared by the same method as Examples 9 to 16, except that corianderin, epigallocatechin gallate, lutein, and quercetin were not added .

Each of the liquid oral compositions obtained in Examples 9 to 16 and Comparative Example 2 was packed into sealed glass containers, and then sterilized at 121° C. for 8 minutes. Table 3 shows the corianderin, epigallocatechin gallate, lutein, or quercetin concentration of each of the liquid oral compositions of Examples 9 to 16.

＜GC-MS Headspace Analysis＞ As in Examples 1 to 8, each odor component in the headspace of the container was analyzed by GC-MS. Table 4 shows the results. ＜Analysis of GC-MS analysis results＞ The results in Table 4 below show that compared to Comparative Example 2, Examples 9 to The liquid oral composition of 16 reduces the concentration percentage of odor components (trimethylamine, diacetyl, and 3-methylbutyric acid) with a dose-dependent effect. In various embodiments, the total concentration of the three odor components in the headspace of the container is 100 ppm or less.

Figure 2A shows trimethylamine produced from oral compositions containing CE and corianderin, epigallocatechin gallate, lutein, or quercetin according to each of Examples 9 to 16. A graph showing the ratio of the amount of trimethylamine produced from the chicken extract according to Comparative Example 2 to 100%. Figure 2B shows the production of DI from oral compositions containing CE and corianderin, epigallocatechin gallate, lutein, or quercetin according to each of Examples 9 to 16. A graph of the ratio of the amount of ketone to the amount of diacetyl produced from the chicken extract according to Comparative Example 2 as 100%. Figure 2C shows 3 produced from oral compositions containing CE, and corianderin, epigallocatechin gallate, lutein, or quercetin according to each of Examples 9 to 16. - A graph of the amount of methylbutyric acid versus the amount of 3-methylbutyric acid produced from the chicken extract according to Comparative Example 2 as 100%.

It was confirmed from the comparison between the results of Examples 1 to 16 and Comparative Examples 1 and 2 that when at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols is added to Chicken extract is used to obtain the effect of reducing or preventing odor components from the chicken extract. The above results show that adding at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols to the chicken extract provides the effect of reducing or preventing odor from the chicken extract.

[Fig. 1A] Fig. 1A is a diagram showing chicken extracts each containing chicken extract according to Examples 1 to 8, and chlorogenic acid (5-caffeoquinic acid) or cynarine (1,5-dicaffeonol). A plot of the amount of trimethylamine produced by the oral composition of quinic acid) versus the amount of trimethylamine produced from the chicken extract according to Comparative Example 1, considered to be 100%. [Fig. 1B] Fig. 1B is a diagram showing chicken extracts each containing chicken extract according to Examples 1 to 8, and chlorogenic acid (5-caffeoquinic acid) or cynarine (1,5-dicaffeonol). A plot of the amount of diacetyl produced by an oral composition of quinic acid) versus the amount of diacetyl produced from the chicken extract according to Comparative Example 1 as 100%. [Fig. 1C] Fig. 1C is a diagram showing chicken extracts each containing chicken extract according to Examples 1 to 8, and chlorogenic acid (5-caffeoquinic acid) or cynarine (1,5-dicaffeonol). A graph plotting the amount of 3-methylbutyric acid produced by an oral composition of quinic acid) versus the amount of 3-methylbutyric acid produced from the chicken extract according to Comparative Example 1 as 100%. [Figure 2A] Figure 2A shows oral administration of each of the chicken extracts, corianderin, epigallocatechin gallate, lutein, or quercetin according to Examples 9 to 16. A graph of the amount of trimethylamine produced by the composition versus the amount of trimethylamine produced from the chicken extract according to Comparative Example 2, which is considered to be 100%. [Figure 2B] Figure 2B shows oral administration of each of the chicken extracts, corianderin, epigallocatechin gallate, lutein, or quercetin according to Examples 9 to 16. A graph showing the amount of diacetyl produced by the composition versus the ratio of the amount of diacetyl produced from the chicken extract of Comparative Example 2 as 100%. [Figure 2C] Figure 2C shows oral administration of each of the chicken extracts, corianderin, epigallocatechin gallate, lutein, or quercetin according to Examples 9 to 16. A graph plotting the amount of 3-methylbutyric acid produced by the composition versus the amount of 3-methylbutyric acid produced from the chicken extract according to Comparative Example 2 as 100%.

Claims (26)

A packaged food or drink sealed in a container containing: Oral composition containing chicken extract and polyphenols, Wherein, the polyphenol is at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols, The concentration of the odor component in the headspace of the container is 100 ppm or less, and The concentration of the odor component is the total concentration of trimethylamine, diacetyl, and 3-methylbutyric acid. If requesting packaged food or beverages in item 1, Wherein, the total amount of the chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition is 0.01 mg/g or higher. If you request packaged food or beverages in item 1 or 2, Wherein, the chlorogenic acid compound is at least one selected from the group consisting of: 3-caffeoylquinic acid (3-caffeoylquinic acid), 4-caffeoylquinic acid, 5-caffeoylquinic acid acid, 1,5-dicaffeoquinic acid, 3,4-dicaffeoquinic acid, 3,5-dicaffeoquinic acid, and 4,5-dicaffeoquinic acid. If you request packaged food or beverages in item 1 or 2, Wherein, the flavonol is quercetin and/or rutin. If you request packaged food or beverages in item 1 or 2, Wherein, the flavonoid is at least one selected from the group consisting of: luteolin, apigenin, glycosides of luteolin, glycosides of apigenin, derivatives of luteolin, and Derivatives of corianderin. If you request packaged food or beverages in item 1 or 2, Wherein, the flavanol is at least one selected from the group consisting of: catechol, epicatechol, epigallocatechin, epicatechin gallate (epicatechin gallate), epigallocatechin gallate, gallocatechin, catechin gallate, and gallate Gallocatechin gallate. A method of producing packaged food or beverages, comprising: Heat-sealing a container containing a raw material composition containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols, Wherein, due to the presence of polyphenols in the raw material composition, the odor caused by heating the chicken extract in the heating is reduced or prevented. For example, the method of request item 7, Wherein, the odor caused by heating the chicken extract is derived from at least one odor component selected from the group consisting of trimethylamine, diacetyl, and 3-methylbutyric acid. If the method of request item 7 or 8 is used, Wherein, the total amount of the chlorogenic acid compounds, flavonols, flavones, and flavanols in the raw material composition is 0.01 mg/g or higher. If the method of request item 7 or 8 is used, Wherein, the chlorogenic acid compound is at least one selected from the group consisting of: 3-caffeoquinic acid, 4-caffeoquinic acid, 5-caffeoquinic acid, 1,5- Dicaffeoquinic acid, 3,4-dicaffeoquinic acid, 3,5-dicaffeoquinic acid, and 4,5-dicaffeoquinic acid. If the method of request item 7 or 8 is used, Among them, the flavonol is quercetin and/or rutin. If the method of request item 7 or 8 is used, Wherein, the flavonoid is at least one selected from the group consisting of: lutein, corianderin, glycosides of lutein, glycosides of corianderin, derivatives of lutein, and derivatives of corianderin. If the method of request item 7 or 8 is used, Wherein, the flavanol is at least one selected from the group consisting of: catechol, epicatechol, epigallocatechin, epicatechol gallate, epigallocatechin Gallocatechin gallate, epigallocatechin, catechol gallate, and epigallocatechin gallate. A use of polyphenols for reducing or preventing the odor caused by heating chicken extract when producing packaged foods or beverages in which an oral composition containing chicken extract is sealed in a container, Wherein, the polyphenol is at least one selected from the group consisting of: chlorogenic acid compounds, flavonols, flavones, and flavanols. Such as the purpose of request item 14, Wherein, the odor caused by heating the chicken extract is derived from at least one odor component selected from the group consisting of trimethylamine, diacetyl, and 3-methylbutyric acid. If the purpose of request item 14 or 15 is used, Wherein, the polyphenol is added so that the total amount of the chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition is 0.01 mg/g or higher. If the purpose of request item 14 or 15 is used, Wherein, the chlorogenic acid compound is at least one selected from the group consisting of: 3-caffeoquinic acid, 4-caffeoquinic acid, 5-caffeoquinic acid, 1,5- Dicaffeoquinic acid, 3,4-dicaffeoquinic acid, 3,5-dicaffeoquinic acid, and 4,5-dicaffeoquinic acid. If the purpose of request item 14 or 15 is used, Among them, the flavonol is quercetin and/or rutin. If the purpose of request item 14 or 15 is used, Wherein, the flavonoid is at least one selected from the group consisting of: lutein, corianderin, glycosides of lutein, glycosides of corianderin, derivatives of lutein, and derivatives of corianderin. If the purpose of request item 14 or 15 is used, Wherein, the flavanol is at least one selected from the group consisting of: catechol, epicatechol, epigallocatechin, epicatechol gallate, epigallocatechin Gallocatechin gallate, epigallocatechin, catechol gallate, and epigallocatechin gallate. An oral composition comprising: Chicken extract; and At least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols; Wherein, the chicken extract contains histidine, carnosine, and anserine, and The oral composition contains 0.00001 to 10 wt% histidine, 0.00001 to 3 wt% carnosine, 0.00005 to 5 wt% methamphetamine, and the chlorogenic acid compounds, flavonols, flavones, and flavans in the oral composition The total amount of alcohol is 0.01 mg/g or higher. An oral composition comprising: Chicken extract; and At least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones, and flavanols; Wherein, the chicken extract contains cyclophenylalanylphenylalanine (Cyclo(Phe-Phe)), and The total amount of the chlorogenic acid compounds, flavonols, flavones, and flavanols in the oral composition is 0.01 mg/g or higher. For example, the oral composition of claim 21 or 22, Wherein, the chlorogenic acid compound is at least one selected from the group consisting of: 3-caffeoquinic acid, 4-caffeoquinic acid, 5-caffeoquinic acid, 1,5- Dicaffeoquinic acid, 3,4-dicaffeoquinic acid, 3,5-dicaffeoquinic acid, and 4,5-dicaffeoquinic acid. For example, the oral composition of claim 21 or 22, Among them, the flavonol is quercetin and/or rutin. For example, the oral composition of claim 21 or 22, Wherein, the flavonoid is at least one selected from the group consisting of: lutein, corianderin, glycosides of lutein, glycosides of corianderin, derivatives of lutein, and derivatives of corianderin. For example, the oral composition of claim 21 or 22, Wherein, the flavanol is at least one selected from the group consisting of: catechol, epicatechol, epigallocatechin, epicatechol gallate, epigallocatechin Gallocatechin gallate, epigallocatechin, catechol gallate, and epigallocatechin gallate.