WO2021090989A1 - Composition pour réduire les mauvaises odeurs - Google Patents

Composition pour réduire les mauvaises odeurs Download PDF

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Publication number
WO2021090989A1
WO2021090989A1 PCT/KR2019/015211 KR2019015211W WO2021090989A1 WO 2021090989 A1 WO2021090989 A1 WO 2021090989A1 KR 2019015211 W KR2019015211 W KR 2019015211W WO 2021090989 A1 WO2021090989 A1 WO 2021090989A1
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weight
acid
composition
ppm
parts
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PCT/KR2019/015211
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English (en)
Korean (ko)
Inventor
심재성
오지영
임희정
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씨제이제일제당 (주)
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Application filed by 씨제이제일제당 (주) filed Critical 씨제이제일제당 (주)
Priority to US17/617,488 priority Critical patent/US20220248724A1/en
Priority to PCT/KR2020/015551 priority patent/WO2021091327A1/fr
Publication of WO2021090989A1 publication Critical patent/WO2021090989A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/08—Alcohol
    • A23V2250/082—Ethanol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2132—Other phenolic compounds, polyphenols

Definitions

  • the present application relates to a composition for reducing odor containing polyphenol and ethanol.
  • TMA trimethylamine
  • TMAO odorless trimethylamine oxide
  • a method of adding an acid to neutralize TMA, which is a basic substance, to remove the fishy smell, mainly using vinegar is a method of removing the fishy smell.
  • the amount of use is limited due to the strong flavor peculiar to vinegar.
  • TMA trimethylamine
  • an aspect of the present application provides a composition for reducing odor containing polyphenol and ethanol.
  • another aspect of the present application provides a method for reducing malodor comprising the step of adding a composition containing polyphenol and ethanol to a malodor product.
  • composition of the present application has an excellent ability to reduce trimethylamine (TMA), which is a cause of fishy smell, and when applied to cooking, it can effectively remove fishy smell and save flavor, and can be processed such as canned food, fish meat, and home convenience food (HMR). It has the advantage of being easy to apply to food.
  • TMA trimethylamine
  • the present application provides a composition for reducing odor containing polyphenol and ethanol.
  • polyphenol refers to a compound containing one or more phenols having one or more hydroxy groups in the molecule.
  • the polyphenol is a concept including derivatives such as polyphenol itself and its glycoside, its alkylated compound, and its esterified compound.
  • the polyphenol may include, without limitation, a polyphenol that achieves the object of the present application of reducing odor.
  • the polyphenols that can be used in the present application may be included without limitation, such as phenolic acid, flavonoids, stilbens, and lignin, and examples thereof include isoramnetin, isoramnetin.
  • Glycoside catechin, epicatechin, gallocatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, ellagic acid, catechol, caffeic acid, caffeic acid ester, chlorogenic acid, camperol, camperol glycoside , Quercetin, quercetin glycoside, quercetagenin, genicetine, genicetine glycoside, tannic acid, anthocyanin, hydroquinone, hesperetin, hesperidine, gallic acid, gallic acid esters (lauryl gallate, propyl gallate, butyl gallate), 4 -Methylcatechol, 5-methylcatechol, 4-methoxycatechol, 5-methoxycatechol, methylcatechol-4-carboxylic acid, 2-methylresorcinol, 5-methylresorcinol, lignin, limo Citrin, Rimositrin Glycoside, Rimositrol, Luteolin, Luteolin Glycoside
  • polyphenol one or a combination of two or more selected from the group consisting of chlorogenic acid and caffeic acid may be used.
  • the chlorogenic acid is a compound in which caffeic acid and quinic acid are linked by an ester bond, and is represented by Formula 1 below.
  • the caffeic acid is a compound classified as hydroxy cinnamic acid, and is represented by Formula 2 below.
  • polyphenols may be used not only polyphenols derived from natural products, but also artificially synthesized polyphenols.
  • the natural product may be separated and purified by a method known in the art, for example, an extraction method, or a fermented product derived from a natural product may be used. Specifically, those derived from fermented vinegar may be used.
  • the fermented vinegar includes fermentation by a known method, and for example, may be obtained through primary fermentation of fermenting sugars such as glucose into ethanol and secondary fermentation of fermenting ethanol with acetic acid.
  • the natural product may be any material including polyphenols, without limitation, but may be plants. Specifically, Aloe, Anise Seed, Elder Tree, Spikeweed, Psyllium Seed, Orange Flower, Pimento Tree, Oregano, Valerian, Chamomile, Capsaicin Pepper, Cardamom, Cassia, Garlic, Caraway Seed, Clove, Cumin Seed, Coke Tree , Coriander seed, red tree, saffron, Japanese pepper tree, juniper berry, cinnamon, ginger, octagonal, St.
  • the polyphenol may be included in an amount of 0.01 parts by weight to 5 parts by weight based on 100 parts by weight of ethanol, but is not limited thereto.
  • the content of the polyphenol is one lower limit selected from 0.01 parts by weight, 0.02 parts by weight, 0.03 parts by weight, and 0.04 parts by weight based on 100 parts by weight of ethanol and/or 5 parts by weight, 3 parts by weight, 1 part by weight.
  • 0.7 parts by weight, 0.5 parts by weight, 0.45 parts by weight may be a content in a range consisting of one upper limit value selected from 0.4 parts by weight.
  • the content of the polyphenol is 0.01 parts by weight to 5 parts by weight, 0.02 parts by weight to 3 parts by weight, 0.03 parts by weight to 1 parts by weight, 0.03 parts by weight to 0.5 parts by weight, 0.03 parts by weight to 100 parts by weight of ethanol. It may be a content in the range of 0.45 parts by weight, or 0.04 parts by weight to 0.4 parts by weight. When the content of the polyphenol is within the above range, an effect of reducing odor may be expressed.
  • the content of the polyphenol may be the sum of the content of chlorogenic acid and caffeic acid.
  • the polyphenol may be included in an amount of 1 ppm to 300 ppm based on the total weight of the total composition, but is not limited thereto.
  • the content of the polyphenol is one lower limit selected from 1 ppm, 2 ppm, 2.5 ppm, 3 ppm, 4 ppm, 5 ppm, 10 ppm, 20 ppm, 25 ppm, and 27 ppm based on the total weight of the composition, and /Or 300 ppm, 280 ppm, 260 ppm, 200 ppm, 150 ppm, 100 ppm, 50 ppm, 40 ppm, 30 ppm, 29 ppm, and may be a content in a range consisting of one upper limit selected from 28 ppm .
  • the content of the polyphenol is 1 ppm to 300 ppm, 2 ppm to 280 ppm, 2 ppm to 200 ppm, 2 ppm to 50 ppm, 2.5 ppm to 200 ppm, 2.5 ppm to 100 ppm, 3 It may be in the range of ppm to 30 ppm, 3 ppm to 28 ppm, or 10 ppm to 200 ppm.
  • the content of the polyphenol is within the above range, an effect of reducing odor may be exhibited.
  • the content of the polyphenol may be the sum of the content of chlorogenic acid and caffeic acid.
  • chlorogenic acid may be included in an amount of 1 ppm to 250 ppm based on the total weight of the total composition, but is not limited thereto.
  • the chlorogenic acid is one lower limit selected from 1 ppm, 1.5 ppm, 2 ppm, 2.3 ppm, and 2.5 ppm based on the total weight of the composition and/or 250 ppm, 200 ppm, 150 ppm, 100 ppm, 50 ppm , 40 ppm, 30 ppm, and 25 ppm.
  • the content of chlorogenic acid is 1 ppm to 250 ppm, 2 ppm to 100 ppm, 2 ppm to 50 ppm, 2.3 ppm to 40 ppm, 2.3 ppm to 30 ppm, or 2.5 ppm to 25 ppm based on the total weight of the composition. It may be a content in the range of. When the content of chlorogenic acid is within the above range, an effect of reducing odor may be exhibited.
  • caffeic acid may be included in an amount of 0.1 ppm to 10 ppm based on the total weight of the total composition, but is not limited thereto.
  • the caffeic acid is one lower limit selected from 0.1 ppm, 0.2 ppm, 0.3 ppm, 0.4 ppm, and 0.5 ppm based on the total weight of the composition and/or 10 ppm, 5 ppm, 4 ppm, 3.5 ppm, 3 ppm, 2.7 It may be a content in a range consisting of one upper limit value selected from ppm, and 2.5 ppm.
  • the content of caffeic acid is 0.1 ppm to 10 ppm, 0.2 ppm to 5 ppm, 0.3 ppm to 3.5 ppm, 0.4 ppm to 3 ppm, 0.4 ppm to 2.7 ppm, or 0.5 ppm to 2.5 ppm of the total composition weight. It can be a range of content. When the content of chlorogenic acid is within the above range, an effect of reducing odor may be exhibited.
  • the caffeic acid may be included in an amount of 1 to 50 parts by weight relative to 100 parts by weight of chlorogenic acid, and specifically 5 to 30 parts by weight, 5 to 25 parts by weight, 7 to 30 parts by weight, It may be included in 7 parts by weight to 25 parts by weight, 9 parts by weight to 25 parts by weight, or 10 parts by weight to 20 parts by weight, but is not limited thereto.
  • Ethanol contained in the composition of the present application is a substance also called ethyl alcohol or alcohol, and is a main component of alcohol.
  • ethanol may be produced by fermenting carbohydrates such as sugar or starch, or synthesized from ethylene or acetylene.
  • ethanol may be included in an amount of 0.20% by weight to 1.20% by weight based on the total weight of the total composition, but is not limited thereto.
  • the ethanol is one lower limit selected from 0.20 wt%, 0.24 wt%, 0.28 wt%, 0.32 wt%, 0.36 wt%, 0.40 wt%, 0.44 wt%, and 0.48 wt% based on the total weight of the total composition and/ Alternatively, it may be a content in a range consisting of one upper limit value selected from 1.20% by weight, 1.16% by weight, 1.12% by weight, 1.08% by weight, 1.04% by weight, 1.00% by weight, 0.96% by weight, and 0.92% by weight.
  • the content of ethanol is 0.20 wt% to 1.20 wt%, 0.24 wt% to 1.16 wt%, 0.28 wt% to 1.12 wt%, 0.32 wt% to 1.08 wt%, 0.36 wt% to 1.04 based on the total weight of the composition. It may be included in an amount of wt%, 0.40 wt% to 1.00 wt%, 0.44 wt% to 0.96 wt%, or 0.48 wt% to 0.92 wt%. When the content of ethanol is within the above range, an effect of reducing odor may be exhibited.
  • the composition for reducing odor may further include an organic acid.
  • organic acid used in the present application refers to an organic compound having acidic properties in the broadest sense, and may typically include a carboxyl group (-COOH) or a sulfone group (-SO3H).
  • Organic acids that may be included in the composition of the present application include low-molecular organic acids such as citric acid, malic acid, succinic acid, lactic acid, or acetic acid, or ascorbic acid, or benzoic acid.
  • Polymeric organic acids such as, but are not limited thereto.
  • the organic acid that can be used in the present application may be one or more selected from the group consisting of citric acid, malic acid, succinic acid, lactic acid, or acetic acid, and more specifically, lactic acid or acetic acid, and more specifically It is acetic acid.
  • the organic acid may be included in an amount of 100 parts by weight to 600 parts by weight based on 100 parts by weight of ethanol, but is not limited thereto.
  • the organic acid is one selected from 100 parts by weight, 150 parts by weight, 180 parts by weight, 200 parts by weight, 210 parts by weight, 220 parts by weight, 230 parts by weight, 240 parts by weight, and 242 parts by weight based on 100 parts by weight of ethanol. Consisting of a lower limit and/or an upper limit selected from 600 parts by weight, 500 parts by weight, 400 parts by weight, 350 parts by weight, 300 parts by weight, 280 parts by weight, 260 parts by weight, 250 parts by weight, and 245 parts by weight. It can be a range of content.
  • the content of the organic acid is 100 parts by weight to 600 parts by weight, 150 parts by weight to 500 parts by weight, 200 parts by weight to 400 parts by weight, 220 parts by weight to 300 parts by weight, 230 to 260 parts by weight based on 100 parts by weight of ethanol. It may be part by weight, 240 parts by weight to 250 parts by weight, or 242 parts by weight to 245 parts by weight.
  • the organic acid may be included in an amount of 1% to 2.4% by weight based on the total weight of the total composition, but is not limited thereto.
  • the organic acid is one lower limit selected from 1% by weight, 1.05% by weight, 1.1% by weight, 1.15% by weight, 1.2% by weight, 1.25% by weight, 1.3% by weight, and 1.35% by weight relative to the total weight of the total composition and/ Alternatively, it may be a content in a range consisting of one upper limit value selected from 2.4% by weight, 2.35% by weight, 2.3% by weight, 2.25% by weight, 2.2% by weight, 2.15% by weight, 2.1% by weight, and 2.05% by weight.
  • the content of the organic acid is 1% to 2.4% by weight, 1.05% to 2.35% by weight, 1.1% to 2.3% by weight, 1.15% to 2.25% by weight, 1.2% to 2.2% by weight, based on the total weight of the composition. It may be included in an amount of weight %, 1.25 weight% to 2.15 weight %, 1.3 weight% to 2.1 weight %, or 1.35 weight% to 2.05 weight %.
  • the content of the organic acid is within the above range, an effect of reducing odor may be exhibited.
  • the acetic acid may be 50% by weight or more, 70% by weight or more, 80% by weight or more, 85% by weight or more, or 90% by weight or more with respect to 100% by weight of the total organic acid. Specifically, it may be 90% to 100% by weight, 90% to 99% by weight, or 90% to 97% by weight.
  • the organic acid may be used not only an organic acid derived from a natural product, but also an artificially synthesized organic acid.
  • the natural product may be separated and purified by a method known in the art, for example, an extraction method, or a fermented product derived from a natural product may be used. Specifically, those derived from fermented vinegar may be used.
  • the fermented vinegar includes fermentation by a known method, and for example, may be obtained through primary fermentation of fermenting glucose or the like into ethanol and secondary fermentation of fermenting ethanol with acetic acid.
  • the natural product may be any material containing an organic acid without limitation, but may be a plant. Specifically, Aloe, Anise Seed, Elder Tree, Spikeweed, Psyllium Seed, Orange Flower, Pimento Tree, Oregano, Valerian, Chamomile, Capsaicin Pepper, Cardamom, Cassia, Garlic, Caraway Seed, Clove, Cumin Seed, Coke Tree , Coriander seed, red tree, saffron, Japanese pepper tree, juniper berry, cinnamon, ginger, octagonal, St.
  • a product including the composition for reducing odor of the present application may be included.
  • the product of the present application may be applied without limitation, such as food, feed, household goods, industrial goods, etc.
  • specific food or feed include processed grain products, vegetables, fruits, dried or cut products of vegetables, fruit juice, vegetable juice, Mixed juice of vegetables and fruits, chips, noodles, processed livestock food, processed seafood, processed dairy food, fermented milk food, microbial fermented food, confectionery bakery, seasonings, fish/meat products, acidic beverages, processed foods, convenience foods, licorice , Herbs, insect feed, livestock feed, pet feed, etc., but are not limited thereto.
  • the product of the present application may be taste alcohol.
  • odor refers to an unpleasant or disgusting odor generated by a component contained in the product itself or a secondary chemical change of the component or a substance incorporated from the outside.
  • the substances that generate the odor may be, for example, nitrogen compounds, sulfur compounds, lower fatty acids, carbonyl compounds, esters, phenols, alcohols, hydrocarbons, or chlorine compounds.
  • the odor may be fishy.
  • the fishy smell may be a fishy smell derived from plants or seafood, and specifically, may be a fishy smell derived from fish.
  • the nitrogen compound may be included without limitation as long as it is a substance capable of generating odors such as ammonia, trimethylamine, piperidine, and trimethyl oxide, but may be specifically trimethylamine.
  • composition of the present application may adjust the final weight or volume of the composition by adding purified water in addition to the above-described components.
  • composition of the present application may itself be used as a composition for reducing odor, but may be used as a sauce by adding additional ingredients such as sugars or seasoning ingredients, or applied to processed aquatic products.
  • Sugar components that can be further added to the composition of the present application include monosaccharides such as glucose, fructose, and galactose; Disaccharides such as sucrose, maltose, and lactose; Oligosaccharides in which three or more monosaccharides are bound; Examples include polysaccharides such as starch and glycogen, but are not limited thereto.
  • An amino acid component may be further added as a seasoning component to the composition of the present application, and a ginger concentrate or rosemary concentrate may be further included as a spice component.
  • the amino acid component of the seasoning may be derived from a natural product, produced by fermentation, or artificially synthesized.
  • composition of the present application includes various nutrients, vitamins, electrolytes, flavoring agents, colorants, pectic acid, salts of pectic acid, alginic acid, salts of alginic acid, organic acids, protective colloid thickeners, pH adjusters, stabilizers, It may further contain preservatives, glycerin, alcohols or carbonation agents.
  • the composition of the present application may include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid, and the like.
  • I can.
  • it may contain minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), and chromium (Cr).
  • amino acids such as lysine, tryptophan, cysteine, and valine may be included.
  • monosaccharides such as glucose and fructose
  • Disaccharides such as maltose and sucrose
  • Polysaccharides such as dextrin and cyclodextrin
  • Sugar alcohols such as xylitol, sorbitol, and erythritol
  • potassium sorbate sodium benzoate, salicylic acid, sodium dehydroacetate, and the like
  • Bleached powder highly bleached powder, sodium hypochlorite, etc.
  • BHA butylhydroxyanisole
  • BHT butylhydroxytoleuene
  • Tar colors as colorants
  • As a coloring agent sodium nitrite, sodium nitrite; Sodium sulfite as bleach; As a seasoning, MSG sodium glutamate
  • Natural sweeteners such as taumatin and stevia extract as sweeteners, synthetic sweeteners such as saccharin and aspartame; Vanillin and lactones as flavorings
  • Alum D potassium hydrogen stannate as an expanding agent
  • It may contain food additives such as reinforcing agents, emulsifying agents, thickening agents (thickening agents), coating agents, gum base agents, antifoaming agents, solvents, and improving agents.
  • the additive may be selected according to the type of food and used in an appropriate amount.
  • Another aspect of the present application provides a method for reducing malodor comprising the step of adding the composition of the present application described above to a malodor product.
  • the contents of the composition are the same as those described in one aspect of the present application, and thus, overlapping descriptions will not be made.
  • the polyphenols used in the experiment were purchased from Sigma-aldrich (USA) and used.
  • Cheongju including about 16% (w/w) ethanol
  • acetic acid was purchased from Daejeonghwageum
  • purified water was JT Baker It was purchased from and used.
  • a composition for removing fishy smell was prepared with the composition of the ingredients shown in Table 1 below.
  • TMA trimethylamine
  • the flesh of the fresh mackerel purchased on the market was separated, homogenized with a mixer, and 6.3% (w/w) of the sample prepared in Experimental Example 1 was added, and the mixture was allowed to sleep for 30 minutes or more.
  • the mackerel treated with each sample was heated at about 90° C. for about 10 minutes. During heating, the mackerel was turned over so that it did not burn.
  • TMA Trimethylamine
  • TMA trimethylamine
  • Apple fermented vinegar containing polyphenols CJ CheilJedang 25% (w/w), fructose (CJ CheilJedang) 25% (w/w), sugar (CJ CheilJedang) 15% (w/w), Cheongju (Including about 16% (w/w) ethanol, Morning of Upo) 5% (w/w) and other (including ginger or rosemary extract) were prepared.
  • the taste wine containing ginger is described as CJ Matsool ginger
  • the taste wine containing rosemary is described as CJ Matsool rosemary.
  • Matsul (Lotte, hereinafter, commercially available Matsul) was purchased and used in a comparative experiment for analysis of organic acids, using Matsul ginger, Matsul rosemary, and existing commercially available alcohol as active ingredients. Organic acid analysis was carried out through the following method.
  • Ultimate3000 HPLC (Thermo Dionex, USA) was used as an analyzer for chlorogenic acid and caffeic acid, and the column was Inno C-18 column (Younginbiochrom, Korea (5 ⁇ m, 4.6x250mm).
  • the column temperature was set to 30° C.
  • the mobile phase was 0.1% TFA solution and acetonitrile, 0-25 minutes, 10% acetonitrile; 25-30 minutes, 60% acetonitrile; 30- A gradient was applied to 35 minutes 100% acetonitrile; 35-36 minutes 100% acetonitrile; 36-40 minutes 10% acetonitrile
  • the solvent flow rate was 0.8 ml/min, and the wavelength of the detector was 280 nm, 340 nm, and 254 nm were used, and the results of the analysis of the content of chlorogenic acid and caffeic acid are shown in Table 4.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne une composition pour réduire les mauvaises odeurs, la composition comprenant du polyphénol et de l'éthanol ; ainsi qu'un procédé de réduction des mauvaises odeurs comprenant une étape d'ajout de la composition à un produit qui présente une mauvaise odeur.
PCT/KR2019/015211 2019-11-08 2019-11-08 Composition pour réduire les mauvaises odeurs WO2021090989A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US17/617,488 US20220248724A1 (en) 2019-11-08 2020-11-06 Composition for reducing unpleasant fishy or meat odor
PCT/KR2020/015551 WO2021091327A1 (fr) 2019-11-08 2020-11-06 Composition pour réduire une odeur de poisson ou une odeur déplaisante de viande

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2019-0142991 2019-11-08
KR20190142991 2019-11-08

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WO2021090989A1 true WO2021090989A1 (fr) 2021-05-14

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US11351214B2 (en) 2017-10-06 2022-06-07 Cargill, Incorporated Methods for making yerba mate extract composition
CN116114823A (zh) * 2023-02-21 2023-05-16 大连工业大学 一种连续式脱腥增香设备及产品制造方法
US11918014B2 (en) 2019-04-06 2024-03-05 Cargill, Incorporated Sensory modifiers

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