WO2022211038A1 - マスキング剤 - Google Patents

マスキング剤 Download PDF

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Publication number
WO2022211038A1
WO2022211038A1 PCT/JP2022/016574 JP2022016574W WO2022211038A1 WO 2022211038 A1 WO2022211038 A1 WO 2022211038A1 JP 2022016574 W JP2022016574 W JP 2022016574W WO 2022211038 A1 WO2022211038 A1 WO 2022211038A1
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WO
WIPO (PCT)
Prior art keywords
protein
composition
odor
weight
masking agent
Prior art date
Application number
PCT/JP2022/016574
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
拓真 小笠原
優子 三原
唯史 橋本
Original Assignee
日本製紙株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日本製紙株式会社 filed Critical 日本製紙株式会社
Priority to JP2023511717A priority Critical patent/JP7296023B2/ja
Publication of WO2022211038A1 publication Critical patent/WO2022211038A1/ja

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K38/00—Medicinal preparations containing peptides
    • A61K38/02—Peptides of undefined number of amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9789—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9794—Liliopsida [monocotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P17/00—Drugs for dermatological disorders
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin

Definitions

  • the present disclosure relates to a protein masking agent and a composition containing the masking agent. By adding this to available products, it is possible to improve offensive tastes and peculiar odors of products and enable effective ingestion.
  • a method of adding low-calorie sweeteners such as sugar alcohols such as erythritol, xylitol, maltitol, and reduced starch syrup, high-intensity sweeteners such as sucralose, acesulfame K, aspartame, and general stevia in order not to increase calories. is also conceivable. Examples of such a method include the methods described in Patent Documents 1 and 2. However, some of these have not been sufficiently effective.
  • Stevia extract is also known to have the effect of masking the odor of collagen (Patent Document 3).
  • a sweetening composition comprising a stevia extract and sucralose has the effect of masking the unpleasant odor of protein (Patent Document 4).
  • One of the purposes of the present invention is to provide an effective masking agent against protein odor.
  • a further object of the present invention is to provide a product that contains a composition having a protein odor at a high concentration and has a good flavor, such as food and drink, pharmaceuticals, quasi-drugs, cosmetics, etc., which can be taken orally or used in the mouth. is.
  • a protein odor masking agent comprising at least a stevia extract and a fermented grain extract.
  • the stevia extract contains 50 to 95% by weight of a rebaudioside A derivative and 5 to 50% by weight of a stevioside derivative.
  • the protein odor masking agent according to any one of the above.
  • An oral composition comprising the masking agent according to any one of [1] to [5] above and one or more compositions containing protein and having a protein smell.
  • the oral composition of [6] above, wherein the protein is whey protein and/or casein protein.
  • the composition for oral use according to [6] or [7] above, wherein the composition for oral use contains 1 to 1000 ppm of the stevia extract as steviol glycosides with respect to 1% by weight of protein. thing.
  • An external composition comprising the masking agent according to any one of [1] to [5] above and one or more compositions containing protein and having a protein odor.
  • a method for masking the protein odor of a composition containing protein and having a protein odor comprising: adding a stevia extract and a fermented grain extract to the composition having a protein odor, The above method, wherein the stevia extract is added so as to contain 1 to 1000 ppm as steviol glycosides with respect to 1% by weight of the protein.
  • unpleasant protein odors can be effectively masked.
  • the protein odor of the composition can be reduced and natural sweetness can be imparted. can be improved.
  • the performance of the protein can be exhibited as expected, and it can contribute to health promotion.
  • the masking agent of the present invention is highly safe because it is derived from nature.
  • An embodiment of the present invention is a protein odor masking agent characterized by containing at least a stevia extract and a fermented grain extract.
  • the stevia extract that can be used is extracted from the leaves of the Asteraceae plant stevia, and contains stevioside and rebaudioside A as main components of sweetness. is not limited by origin or species.
  • the extraction conditions conventionally applied methods for obtaining stevia sweetening components can be used, and the extraction can be performed with water, hot water, or organic solvents such as water-containing or anhydrous methanol and ethanol.
  • the pH may be adjusted to about 10 with lime or the like in order to effectively extract the sweet component.
  • these adjuvant agents there are no particular restrictions on the use of these adjuvant agents.
  • the stevia extract obtained by the above method is used after the extraction is completed and the residue is separated and removed from the extract.
  • a method for separating this residue can be appropriately selected from natural sedimentation separation, forced filtration, and the like, but when priority is given to efficiency, pressure filtration is preferable.
  • the extract from which the residue has been separated and removed can be used as it is, but it is used after being concentrated or dried as necessary.
  • the adsorption method for example, those obtained by removing impurities using an ion exchange resin, or high porous polymers (for example, Amberlite XAD-2, Organo (manufactured by Co., Ltd.) column, eluted with a hydrophilic solvent and concentrated, or dried.
  • ion exchange resin for example, Amberlite XAD-2, Organo (manufactured by Co., Ltd.) column
  • eluted with a hydrophilic solvent and concentrated or dried.
  • Stevia extracts that are approved and sold as stevia sweeteners can also be used.
  • the stevia extract (sweetener) preferably contains 50 to 95% by weight of rebaudioside A, and 60 to 95% by weight of the total amount of the stevia extract. More preferably, 65 to 95% by weight is more preferable.
  • stevioside is preferably contained in the range of 5 to 50% by weight, more preferably 5 to 40% by weight, and more preferably 5 to 30% by weight, based on the total amount of the stevia extract.
  • the mixture of rebaudioside A and stevioside is preferably contained in the range of 50 to 100% by weight, more preferably 60 to 100% by weight, and 70% by weight, based on the total amount of stevia extract. ⁇ 100% by weight is more preferred.
  • rebaudioside A + stevioside + other components extracted from stevia 100% by weight
  • the stevia extract is saccharified, such as those obtained by transferring sugars using ⁇ -glucosyl glycosyltransferase using an ⁇ -glucosylated sugar compound as a sugar donor, and An ⁇ -glucosylated stevia extract produced by adjusting the number of added sugars with amylase or the like can be used. Specific manufacturing methods are described in Japanese Patent Publication No. 5-22498 and Japanese Patent Publication No. 57-18779.
  • the ⁇ -glucosylated stevia extract produced by an enzymatic reaction can be used either as unpurified without removing sugar donors such as dextrin, or as purified with a resin or the like.
  • those approved and sold as stevia sweeteners can also be used.
  • Such an ⁇ -glucosylated stevia extract contains a sweetening component to which 1 to 15 to 20 ⁇ -glucosyl groups are added, and the average number of ⁇ -glucosyl additions is as described in Japanese Examined Patent Publication No. 5-22498 and Monthly Food. Chemical January 1995 p. 36, it is obtained by the following equation (1).
  • Rebaudioside A derivatives (rebaudioside A and modified products thereof) contained in such ⁇ -glucosylated stevia extract are preferably contained in the range of 50 to 95% by weight, and 50 to 90% by weight. % by weight is more preferred, and 60 to 90% by weight is more preferred.
  • the stevioside derivative (stevioside and modified products thereof) is preferably contained in the range of 5 to 50% by weight, more preferably 5 to 30% by weight, and more preferably 5 to 20% by weight.
  • (Rebaudioside A derivative + stevioside derivative + other derivatives of stevia extract 100% by weight.)
  • the mixture of rebaudioside A derivative and stevioside derivative is preferably contained in the range of 50 to 100% by weight, more preferably 60 to 100% by weight, and 70 to 100% by weight. 100% by weight is more preferred.
  • Rebaudioside A derivative + stevioside derivative + other derivatives of stevia extract 100% by weight.
  • the ⁇ -glucosylated stevia extract may be formulated by mixing with, for example, dextrin, lactose, and other commonly used dispersing agents. Its form may be any form such as tablet, powder, syrup and the like. When a mixed formulation with a dispersing agent is used for one or more purposes of the present invention, the amount to be added may be determined in consideration of the intensity of sweetness in the formulation.
  • the fermented grain extract to be used is, for example, a natural product produced by fermenting, maturing, and extracting grains using microorganisms such as koji mold, yeast, and lactic acid bacteria, by a method known per se. Besides being able to be manufactured, commercially available ones may also be used. Fermented grain extracts include fermented rice extract, fermented malt extract, and fermented soybean extract.
  • Such a fermented grain extract has a protein content of 1.0% by weight in an oral composition or a composition for external use, and the fermented grain extract is at a ratio of 0.1% to 3.0% by weight. It is preferably included, more preferably 0.5% to 1.5% by weight. If the amount of the fermented grain extract added is less than 0.1% by weight, the masking effect may not be exhibited. On the other hand, when it is more than 1.5% by weight, it tends to become excessive and the synergistic effect with the stevia extract becomes difficult to manifest.
  • the mixture of rebaudioside A derivative and stevioside derivative (stevia extract + fermented grain extract) has a protein content of 0.1% relative to 1.0% by weight in the oral composition and external composition.
  • % wt % to 4.0 wt % more preferably 0.1 wt % to 2.0 wt %, even more preferably 0.5 wt % to 1.5 wt %.
  • composition odor means a peculiar and unpleasant odor and off-taste of a product containing protein (composition containing protein).
  • the subject masking agent is a composition having a protein odor.
  • compositions having a protein odor include, for example, whey protein, casein protein, and the like.
  • the powdered food and drink contains powdered protein (protein) will be described as an example.
  • the powdered protein includes, for example, whey protein, casein protein, milk protein containing whey protein and casein protein at a predetermined ratio, soybean protein, pea protein, and egg. It may contain protein.
  • powder protein may include forms such as protein hydrolysates, polypeptides, and peptides.
  • the powdered food and drink may contain, for example, carbohydrates and BCAAs (branched-chain amino acids) in addition to the powdered protein.
  • BCAAs branched-chain amino acids
  • protein materials include powdered milk protein having a "casein smell” and powdered soy protein having a "soybean smell”.
  • the masking agent which is one embodiment of the present invention, to a composition having a protein odor, it can be used as various compositions such as oral compositions and external compositions.
  • oral compositions and external compositions include products that can be taken orally or used in the mouth, such as foods and drinks, pharmaceuticals, quasi-drugs, and cosmetics.
  • the food and drink referred to in the present disclosure may be powder, solid, semi-solid, or liquid.
  • Pharmaceuticals and quasi-drugs include various products that can be taken orally and used in the mouth.
  • the dosage form is not particularly limited, and includes solid formulations such as powders, liquid formulations such as syrups, and the like.
  • the application site is also not particularly limited, and is not particularly limited as long as it is used for the outer skin and oral cavity including the face, such as lotion, mouthwash, and toothpaste.
  • the content of protein in the composition having a protein odor is not particularly limited as long as it exhibits the intended function.
  • the solid content is 0.001% by weight or more, and particularly preferably 0.001 to 30% by weight. Among them, it is preferably 0.01 to 20.00% by weight.
  • the protein content in the composition having a protein odor is less than 0.001% by weight relative to the entire composition, it is difficult to sufficiently exhibit the health-promoting effect, which is undesirable. Even if the amount exceeds 30% by weight, there is a tendency that the enhancement of the above effects cannot be expected commensurate with the increase in the amount of compounding, and in terms of taste, an offensive taste and peculiar odor become noticeable and ingestion. It may cause problems such as difficulty in
  • Stevia extracts and the like that can be used in the embodiments of the present invention are natural sweeteners contained in natural products, are widely used as sweeteners for various foods, and are extremely safe. Therefore, there are no restrictions on its use. Therefore, the amount added to the oral composition or the external composition is not particularly limited as long as it is an amount that masks the specific odor / unpleasant odor and offensive taste of the protein contained, but the protein content in the composition is Sufficient effects can be obtained if the amount of steviol glycoside is 1 ppm or more as 1% by weight. Although there is no particular upper limit to the amount to be added, it is preferably 1% by weight or less in consideration of economic efficiency, effect of addition, and influence on original flavor.
  • the content of the masking agent in the oral composition or topical composition that is another embodiment of the present invention is It is preferable to add steviol glycoside at a ratio of 1 ppm to 1000 ppm. More preferably, the concentration is 10 ppm to 40 ppm, at which sweetness is hardly felt.
  • a masking agent may be added to a composition having a protein odor at 50 ppm or more as a steviol glycoside. In this case, the protein odor masking effect and sweetness are added. can also The sweetness imparted is natural and does not cause discomfort.
  • the lower limit is not particularly limited, but if the amount added as steviol glycoside is less than 1 ppm, the masking effect may not be exhibited. On the other hand, if it is more than 1000 ppm, the masking function tends to saturate, making it difficult to expect an effect commensurate with the increase in amount. It is possible.
  • the composition that is the embodiment of the present invention may contain additives such as general foods, pharmaceutical raw materials, inorganic acids, organic acids, sweeteners, and flavoring agents as auxiliary materials.
  • inorganic acids include carbonic acid, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, and boric acid, with carbonic acid, hydrochloric acid, phosphoric acid, and the like being particularly preferred.
  • organic acids include citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, acetic acid, lactic acid, succinic acid, maleic acid, malonic acid, L-glutamic acid hydrochloride and the like.
  • Citric acid, anhydrous citric acid, malic acid, tartaric acid, ascorbic acid, acetic acid and the like are preferred.
  • sweeteners examples include: Sugars/oligosaccharides such as sugar, fructose, isomerized sugar, glucose, maltose, palatinose, trehalose, and fructo-oligosaccharides; mannitol, erythritol, sorbitol, and xylitol.
  • sugar alcohols such as maltitol
  • synthetic sweeteners such as aspartame, saccharin, sodium saccharin, acesulfame K, and sucralose
  • natural sweeteners such as glycyrrhizic acid, monoammonium glycyrrhizinate, disodium glycyrrhizinate, and trisodium glycyrrhizinate.
  • natural sweeteners such as glycyrrhizic acid, monoammonium glycyrrhizinate, disodium glycyrrhizinate, and trisodium glycyrrhizinate. high-intensity sweeteners, and the like.
  • the masking agent and the composition having a protein odor are mixed with a dissolving tank having a stirring blade, a high-pressure homogenizer, a kneader, etc., during the production of food, beverages, pharmaceuticals, quasi-drugs, and cosmetics. It can be done using commonly used equipment.
  • any manufacturing agents and raw materials that can be normally used for foods, drinks, pharmaceuticals, quasi-drugs, and cosmetics may be included.
  • the masking agent may be added to the composition at any stage of the process, and may be appropriately selected in consideration of workability.
  • Table 1 shows the results.
  • the units for the contents of Maskit EX and SK-GRA are % (W/W) and ppm (W/W).

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Epidemiology (AREA)
  • Botany (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Birds (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Dermatology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Food Science & Technology (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Organic Chemistry (AREA)
  • Immunology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Cosmetics (AREA)
  • Medicinal Preparation (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
PCT/JP2022/016574 2021-03-31 2022-03-31 マスキング剤 WO2022211038A1 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2023511717A JP7296023B2 (ja) 2021-03-31 2022-03-31 マスキング剤

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021059249 2021-03-31
JP2021-059249 2021-03-31

Publications (1)

Publication Number Publication Date
WO2022211038A1 true WO2022211038A1 (ja) 2022-10-06

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JP (1) JP7296023B2 (enrdf_load_stackoverflow)
WO (1) WO2022211038A1 (enrdf_load_stackoverflow)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61249362A (ja) * 1985-04-26 1986-11-06 Sanyo Kokusaku Pulp Co Ltd 酵母エキス組成物
JPS63102651A (ja) * 1986-10-21 1988-05-07 Sapporo Breweries Ltd 酵母エキスの製造法
JPH11290018A (ja) * 1998-04-08 1999-10-26 Asahi Chem Ind Co Ltd 酒粕酵母エキスおよびその製造方法
JP2001299264A (ja) * 2000-04-19 2001-10-30 Shin Mitsui Sugar Co Ltd 風味改善剤
JP2005245438A (ja) * 2004-02-04 2005-09-15 Nippon Paper Chemicals Co Ltd 酵母エキスおよびその製造法
JP2005336078A (ja) * 2004-05-25 2005-12-08 Nippon Paper Chemicals Co Ltd マスキング剤
WO2017014253A1 (ja) * 2015-07-21 2017-01-26 テーブルマーク株式会社 新規発酵調味料組成物
KR20200124053A (ko) * 2019-04-23 2020-11-02 주식회사 케이엠에프 관능적 쓴맛개선 및 소화율이 향상된 저분자 발효대두단백 및 그 제조방법
JP2021023219A (ja) * 2019-08-06 2021-02-22 日本製紙株式会社 プロテイン用マスキング剤

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101969809B1 (ko) 2018-09-27 2019-04-17 김삼범 천연 발효빵의 제조방법 및 이에 의해 제조된 천연 발효빵
CN112205478A (zh) 2020-09-23 2021-01-12 福建省盛世大翔茶业有限公司 一种带有玫瑰香气的奶茶及制备方法

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61249362A (ja) * 1985-04-26 1986-11-06 Sanyo Kokusaku Pulp Co Ltd 酵母エキス組成物
JPS63102651A (ja) * 1986-10-21 1988-05-07 Sapporo Breweries Ltd 酵母エキスの製造法
JPH11290018A (ja) * 1998-04-08 1999-10-26 Asahi Chem Ind Co Ltd 酒粕酵母エキスおよびその製造方法
JP2001299264A (ja) * 2000-04-19 2001-10-30 Shin Mitsui Sugar Co Ltd 風味改善剤
JP2005245438A (ja) * 2004-02-04 2005-09-15 Nippon Paper Chemicals Co Ltd 酵母エキスおよびその製造法
JP2005336078A (ja) * 2004-05-25 2005-12-08 Nippon Paper Chemicals Co Ltd マスキング剤
WO2017014253A1 (ja) * 2015-07-21 2017-01-26 テーブルマーク株式会社 新規発酵調味料組成物
KR20200124053A (ko) * 2019-04-23 2020-11-02 주식회사 케이엠에프 관능적 쓴맛개선 및 소화율이 향상된 저분자 발효대두단백 및 그 제조방법
JP2021023219A (ja) * 2019-08-06 2021-02-22 日本製紙株式会社 プロテイン用マスキング剤

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Reduction of plant protein odor", THE CHEMICAL DAILY, 20 July 2020 (2020-07-20), JP, pages 1 - 2, XP009540179 *

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JPWO2022211038A1 (enrdf_load_stackoverflow) 2022-10-06

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