JP6353130B2 - Citrus fruit-like flavor composition with improved residual amount of citral and product containing the same - Google Patents
Citrus fruit-like flavor composition with improved residual amount of citral and product containing the same Download PDFInfo
- Publication number
- JP6353130B2 JP6353130B2 JP2017122882A JP2017122882A JP6353130B2 JP 6353130 B2 JP6353130 B2 JP 6353130B2 JP 2017122882 A JP2017122882 A JP 2017122882A JP 2017122882 A JP2017122882 A JP 2017122882A JP 6353130 B2 JP6353130 B2 JP 6353130B2
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- JP
- Japan
- Prior art keywords
- citral
- extract
- citrus fruit
- flavor composition
- fruit
- Prior art date
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- JMGCAHRKIVCLFW-CNWXVVPTSA-N ellagitannin Chemical compound OC1=C(O)C(O)=CC(C(=O)O[C@H]2C3=C4C(=O)O[C@@H]2[C@@H]2[C@@H]5OC(=O)C6=CC(O)=C(O)C(O)=C6C6=C(O)C(O)=C(O)C=C6C(=O)OC[C@H]5OC(=O)C5=CC(O)=C(O)C(O)=C5C=5C(O)=C(O)C(O)=C(C=5C(=O)O2)C4=C(O)C(O)=C3O)=C1 JMGCAHRKIVCLFW-CNWXVVPTSA-N 0.000 description 1
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- 239000000845 maltitol Substances 0.000 description 1
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
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- 238000004949 mass spectrometry Methods 0.000 description 1
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- GEWDNTWNSAZUDX-UHFFFAOYSA-N methyl 7-epi-jasmonate Natural products CCC=CCC1C(CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-UHFFFAOYSA-N 0.000 description 1
- LVHBHZANLOWSRM-UHFFFAOYSA-N methylenebutanedioic acid Chemical class OC(=O)CC(=C)C(O)=O LVHBHZANLOWSRM-UHFFFAOYSA-N 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 229940029985 mineral supplement Drugs 0.000 description 1
- 235000020786 mineral supplement Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229930015704 phenylpropanoid Natural products 0.000 description 1
- 125000001474 phenylpropanoid group Chemical group 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 229940109529 pomegranate extract Drugs 0.000 description 1
- 150000004032 porphyrins Chemical class 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 239000004224 potassium gluconate Substances 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 229960003189 potassium gluconate Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 229940070687 psyllium Drugs 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 238000007363 ring formation reaction Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 description 1
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
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- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
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- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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- 229940005574 sodium gluconate Drugs 0.000 description 1
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- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000001433 sodium tartrate Substances 0.000 description 1
- 229960002167 sodium tartrate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
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- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical class C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
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- YIBXWXOYFGZLRU-UHFFFAOYSA-N syringic aldehyde Natural products CC12CCC(C3(CCC(=O)C(C)(C)C3CC=3)C)C=3C1(C)CCC2C1COC(C)(C)C(O)C(O)C1 YIBXWXOYFGZLRU-UHFFFAOYSA-N 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 229940117960 vanillin Drugs 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
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- 239000002023 wood Substances 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
- Cosmetics (AREA)
- Detergent Compositions (AREA)
Description
本発明は、シトラールの残存量を向上させた、シトラールと、シトラール分解抑制剤とを含んでなる柑橘類果実様香味組成物及びそれを含有した製品に関する。 The present invention relates to a citrus fruit-like flavor composition comprising a citral and a citral degradation inhibitor with an improved residual amount of citral, and a product containing the same.
シトラールは、柑橘類果実様香味、特に、レモン様香味を有する成分としてよく知られている。
また、シトラールは、熱、光、酸素、酸性等の外的要因又は経時的要因によって、その化学構造が変化することが知られている。その結果、シトラールを含有した飲料は、柑橘類果実様香味(特に、レモン様香味)が経時的に減少することから、シトラールによる柑橘類果実様香味感、とりわけ、柑橘類果実(特に、レモン果実)をもぎたて搾り立てした際の果汁感又は新鮮感が失われることがある。
さらに、シトラールは、先の外的要因又は経時的要因によって、その化学構造が変化し、別の劣化化合物が生じることも知られている。特に、シトラールが劣化した劣化化合物には劣化臭を放つものが存在し、シトラールを含有した製品にその劣化臭を付与することがある。
Citral is well known as a component having a citrus fruit-like flavor, particularly a lemon-like flavor.
Moreover, it is known that the chemical structure of citral changes depending on external factors such as heat, light, oxygen, acidity, or temporal factors. As a result, the beverage containing citral has a citrus fruit-like flavor (especially lemon-like flavor) that decreases with time, so that it has a citrus fruit-like flavor, especially citrus fruits (particularly lemon fruits). The squeezed fruit juice or freshness may be lost.
Furthermore, citral is known to change its chemical structure due to the above-mentioned external factors or temporal factors, resulting in another deteriorated compound. In particular, there are compounds that emit a deteriorated odor among deteriorated compounds in which citral is deteriorated, and the deteriorated odor may be imparted to a product containing citral.
従来、シトラール劣化によって生じた劣化化合物に起因する劣化臭を抑制するため、例えば、特許文献1(特開2007−039610号公報)では、クエン酸カリウムを含有し、pHを調製した、レモンフレーバーの香気劣化抑制方法が提案されている。特許文献2(特開2007−319050号公報)では、アスコルビン酸ナトリウムを含有し、pHを調製した、レモンフレーバーの香気劣化抑制方法が提案されている。特許文献3(特開2007−282593号公報)では、サイクロデキストリンを含有し、香気劣化抑制を施した酸性飲料が提案されている。特許文献4(特開2015−123008号公報)では、柑橘系香味成分の経時変化に着目し、柑橘系香味の劣化を抑制した、レモン風味飲料が提案されている。 Conventionally, in order to suppress a deterioration odor caused by a deteriorated compound caused by citral deterioration, for example, in Patent Document 1 (Japanese Patent Laid-Open No. 2007-039610), a lemon flavor containing potassium citrate and having a pH adjusted is used. A method for suppressing fragrance degradation has been proposed. Patent Document 2 (Japanese Patent Application Laid-Open No. 2007-31950) proposes a method for suppressing aroma deterioration of lemon flavor, which contains sodium ascorbate and has a pH adjusted. Patent Document 3 (Japanese Patent Application Laid-Open No. 2007-282593) proposes an acidic beverage that contains cyclodextrin and suppresses fragrance degradation. Patent Document 4 (Japanese Patent Application Laid-Open No. 2015-123008) proposes a lemon-flavored beverage that focuses on changes over time in citrus flavor components and suppresses deterioration of citrus flavor.
しかしながら、従来技術では、シトラールの劣化化学物質による劣化臭の発生抑制方法及び劣化臭を消臭する方法を多数提案しているが、未だ、外的要因又は経時的変化によっても、シトラールの分解を有効に抑制し、シトラールを有意量残存させた柑橘類果実様香味組成物及びそれを含有した製品は開発されていない。 However, the prior art has proposed a number of methods for suppressing the generation of a deterioration odor caused by a citral deterioration chemical and a method for deodorizing the deterioration odor. A citrus fruit-like flavor composition that effectively suppresses and leaves a significant amount of citral and a product containing the same have not been developed.
また、シトラールは柑橘類果実様香味(特に、レモン香味)を有するものであり、シトラールを含有する製品は、柑橘類果実様香味による酸味感と爽快感を消費者に提供するものである。 Moreover, citral has a citrus fruit-like flavor (particularly lemon flavor), and a product containing citral provides consumers with a sour and refreshing feeling due to the citrus fruit-like flavor.
しかしながら、シトラールの残存率を向上させつつ、柑橘類果実様香味、とりわけ、レモン香味(特に、酸味感及び爽快感)とを兼ね備えた柑橘類果実様香味組成物及びそれを含有してなる製品は十分に提供されていない。従って、このような製品を開発することができれば、消費者に、優れた嗜好性と機能性を兼ね備えた製品を提供することが可能となる。 However, a citrus fruit-like flavor composition having a citrus fruit-like flavor, in particular, a lemon flavor (especially a sour taste and a refreshing feeling) and a product containing the same, while improving the residual ratio of citral, are sufficiently provided. Not provided. Therefore, if such a product can be developed, it is possible to provide a consumer with a product having both excellent taste and functionality.
よって、今尚、シトラールの残存率を向上させた柑橘類果実様香味組成物及びそれを含有した製品の開発が要望されている。 Therefore, there is still a demand for the development of a citrus fruit-like flavor composition with an improved citral residual rate and a product containing the same.
本発明者等は、今般、シトラールに併用される、優れたシトラール分解抑制剤を採用することにより、シトラールが外的要因又は経時的要因に曝されても、シトラールの分解が高い次元において抑制され、高い有意量で残存することができることを見出した。従って、本発明は、係る知見に基づいてなされたものである。 The present inventors have recently adopted an excellent citral degradation inhibitor that is used in combination with citral, so that even when citral is exposed to external factors or temporal factors, the degradation of citral is suppressed at a high level. And found that it can remain in a significant amount. Therefore, the present invention has been made based on such knowledge.
(1)よって、本態様によれば、柑橘類果実様香味組成物であって、
シトラールと、シトラール分解抑制剤とを含んでなり、
前記柑橘類果実様香味組成物を4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
前記柑橘類果実様香味組成物を37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすことを特徴とする、柑橘類果実様香味組成物を提案することができる。
(2)より好ましい態様によれば、柑橘類果実様香味組成物であって、
シトラールと、シトラール分解抑制剤とを含んでなり、
前記シトラール分解抑制剤が、オリーブ果実抽出物、又は、
前記オリーブ果実抽出物と、ビルベリー抽出物、アムラ抽出物、ルブス抽出物、赤ワインもろみ抽出物及びクランベリー抽出物から選択される一種又は二種以上との混合物であり、
前記柑橘類果実様香味組成物を4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
前記柑橘類果実様香味組成物を37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすことを特徴とする、柑橘類果実様香味組成物を提案することができる。
(1) Therefore, according to this aspect, it is a citrus fruit-like flavor composition,
Comprising citral and a citral degradation inhibitor,
The residual amount of citral (mg / L) when the citrus fruit-like flavor composition was stored at 4 ° C. (atmospheric pressure) for 1 week is defined as “Y”,
When the residual amount of citral (mg / L) when the citrus fruit-like flavor composition is stored at 37 ° C. (atmospheric pressure) for 1 week is defined as “X”, formula: X / Y ≧ 0.12 (formula 1 It is possible to propose a citrus fruit-like flavor composition characterized by satisfying
(2) According to a more preferred embodiment, it is a citrus fruit-like flavor composition,
Comprising citral and a citral degradation inhibitor,
The citral degradation inhibitor is an olive fruit extract, or
A mixture of the olive fruit extract and one or more selected from bilberry extract, amla extract, rubus extract, red wine mash extract and cranberry extract,
The residual amount of citral (mg / L) when the citrus fruit-like flavor composition was stored at 4 ° C. (atmospheric pressure) for 1 week is defined as “Y”,
When the residual amount of citral (mg / L) when the citrus fruit-like flavor composition is stored at 37 ° C. (atmospheric pressure) for 1 week is defined as “X”, formula: X / Y ≧ 0.12 (formula 1 It is possible to propose a citrus fruit-like flavor composition characterized by satisfying
(1)また、別の好ましい態様によれば、柑橘類果実様香味組成物の製造方法であって、
シトラールと、シトラール分解抑制剤とを混合してなり、
前記柑橘類果実様香味組成物を4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
前記柑橘類果実様香味組成物を37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすように行うことを特徴とする、柑橘類果実様香味組成物の製造方法を提案することができる。
(2)より好ましい態様によれば、柑橘類果実様香味組成物を製造する方法であって、
シトラールと、シトラール分解抑制剤とを混合してなり、
前記シトラール分解抑制剤が、オリーブ果実抽出物、又は、
前記オリーブ果実抽出物と、ビルベリー抽出物、アムラ抽出物、ルブス抽出物、赤ワインもろみ抽出物及びクランベリー抽出物から選択される一種又は二種以上との混合物であり、
前記混合が、
前記柑橘類果実様香味組成物を4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
前記柑橘類果実様香味組成物を37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすものである、柑橘類果実様香味組成物の製造方法を提案することができる。
(1) Moreover, according to another preferable aspect, it is a manufacturing method of a citrus fruit-like flavor composition,
A mixture of citral and a citral degradation inhibitor,
The residual amount of citral (mg / L) when the citrus fruit-like flavor composition was stored at 4 ° C. (atmospheric pressure) for 1 week is defined as “Y”,
When the residual amount of citral (mg / L) when the citrus fruit-like flavor composition is stored at 37 ° C. (atmospheric pressure) for 1 week is defined as “X”, formula: X / Y ≧ 0.12 (formula 1 It is possible to propose a method for producing a citrus fruit-like flavor composition, which is performed so as to satisfy the above).
(2) According to a more preferred embodiment, a method for producing a citrus fruit-like flavor composition,
A mixture of citral and a citral degradation inhibitor,
The citral degradation inhibitor is an olive fruit extract, or
A mixture of the olive fruit extract and one or more selected from bilberry extract, amla extract, rubus extract, red wine mash extract and cranberry extract,
Said mixing is
The residual amount of citral (mg / L) when the citrus fruit-like flavor composition was stored at 4 ° C. (atmospheric pressure) for 1 week is defined as “Y”,
When the residual amount of citral (mg / L) when the citrus fruit-like flavor composition is stored at 37 ° C. (atmospheric pressure) for 1 week is defined as “X”, formula: X / Y ≧ 0.12 (formula 1 It is possible to propose a method for producing a citrus fruit-like flavor composition that satisfies the above.
〔好ましい態様〕
好ましい態様は以下の通りである。
〔1〕 柑橘類果実様香味組成物であって、
シトラールと、シトラール分解抑制剤とを含んでなり、
前記柑橘類果実様香味組成物を4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
前記柑橘類果実様香味組成物を37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすことを特徴とする、柑橘類果実様香味組成物。
〔2〕 前記柑橘類果実様香味組成物のpHが3.3以上4.1以下である、〔1〕に記載の柑橘類果実様香味組成物。
〔3〕 前記シトラール分解抑制剤が、pH調整剤及び/又は植物抽出物である、〔1〕又は〔2〕に記載の柑橘類果実様香味組成物。
〔4〕 〔1〕〜〔3〕の何れか一項に記載の柑橘類果実様香味組成物を含んでなる、製品。
〔5〕 前記製品が、飲料、食料品、調味料、嗜好品、香水、化粧品又は生活用品である、〔4〕に記載のシトラール含有製品。
〔6〕 前記飲料が、アルコール飲料又はノンアルコール飲料である、〔5〕に記載のシトラール含有製品。
〔7〕 柑橘類果実様香味組成物を製造する方法であって、
シトラールと、シトラール分解抑制剤とを混合してなり、
前記混合が、
前記柑橘類果実様香味組成物を4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
前記柑橘類果実様香味組成物を37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすものである、柑橘類果実様香味組成物の製造方法。
〔8〕 シトラールの分解を抑制する方法であって、
シトラールに、シトラール分解抑制剤を付与し、
4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすものである、シトラール分解抑制方法。
[Preferred embodiment]
Preferred embodiments are as follows.
[1] A citrus fruit-like flavor composition,
Comprising citral and a citral degradation inhibitor,
The residual amount of citral (mg / L) when the citrus fruit-like flavor composition was stored at 4 ° C. (atmospheric pressure) for 1 week is defined as “Y”,
When the residual amount of citral (mg / L) when the citrus fruit-like flavor composition is stored at 37 ° C. (atmospheric pressure) for 1 week is defined as “X”, formula: X / Y ≧ 0.12 (formula 1 ) Citrus fruit-like flavor composition characterized by satisfy | filling.
[2] The citrus fruit-like flavor composition according to [1], wherein the citrus fruit-like flavor composition has a pH of 3.3 or more and 4.1 or less.
[3] The citrus fruit-like flavor composition according to [1] or [2], wherein the citral degradation inhibitor is a pH adjuster and / or a plant extract.
[4] A product comprising the citrus fruit-like flavor composition according to any one of [1] to [3].
[5] The citral-containing product according to [4], wherein the product is a beverage, a food product, a seasoning, a luxury product, a perfume, a cosmetic product, or a household product.
[6] The citral-containing product according to [5], wherein the beverage is an alcoholic beverage or a non-alcoholic beverage.
[7] A method for producing a citrus fruit-like flavor composition,
A mixture of citral and a citral degradation inhibitor,
Said mixing is
The residual amount of citral (mg / L) when the citrus fruit-like flavor composition was stored at 4 ° C. (atmospheric pressure) for 1 week is defined as “Y”,
When the residual amount of citral (mg / L) when the citrus fruit-like flavor composition is stored at 37 ° C. (atmospheric pressure) for 1 week is defined as “X”, formula: X / Y ≧ 0.12 (formula 1 ), A method for producing a citrus fruit-like flavor composition.
[8] A method for suppressing the decomposition of citral,
Citral is given a citral degradation inhibitor,
The residual amount of citral (mg / L) when stored at 4 ° C. (atmospheric pressure) for 1 week is “Y”,
When the residual amount of citral (mg / L) when stored at 37 ° C. (atmospheric pressure) for 1 week is “X”, the formula: X / Y ≧ 0.12 (Formula 1) is satisfied. Decomposition suppression method.
本発明によれば、シトラール分解抑制剤を採用することにより、シトラールが外的要因又は経時的要因によっても、シトラールの分解が抑制されるため、より多くのシトラールを添加することができ、高い有意量でシトラールを残存させることから、柑橘類果実様香味感〔とりわけ、レモン香味感(特に、果汁感、新鮮感及び爽快感)〕を製品に持続的に付与することが可能となる。 According to the present invention, by adopting a citral degradation inhibitor, citral is inhibited from being decomposed even by an external factor or a temporal factor, so that more citral can be added, which is highly significant. Since citral is left in an amount, a citrus fruit-like flavor [especially lemon flavor (especially fruit juice, freshness and refreshment)] can be continuously imparted to the product.
この結果、本発明による柑橘類果実様香味組成物及び柑橘類果実様香味組成物を含有する製品は、シトラールを製品に継続的に含有させることが可能となる。さらに、シトラール分解抑制剤を含有しシトラールの残存率を向上させつつ、柑橘類果実様香味感とを兼ね備えた製品、好ましくは、ある程度pH値の高い製品を提供することができる。 As a result, the product containing the citrus fruit-like flavor composition and the citrus fruit-like flavor composition according to the present invention can continuously contain citral in the product. Furthermore, it is possible to provide a product having a citrus fruit-like flavor, preferably a product having a high pH value, while containing a citral degradation inhibitor and improving the residual ratio of citral.
〔定義〕
(シトラール)
シトラール(C10H16O)は、ゲラニアールとネラール(立体異性体)という化合物として存在し、一般には、精油に含まれる芳香成分の一つとして知られている。シトラールは、レモングラス、メリッサ(レモンバーム)、レモンバーベナ等の植物に多く含まれており、また、オレンジ、グレープフルーツ、ユズ、レモン、ライム等の柑橘系果実、並びに、山椒、生姜等の野菜に含まれている。
また、シトラール香料(柑橘系香料)は、強いレモン香を呈し、抗菌作用、鎮痙及び発汗作用に優れるという効果を有することから、従来、様々な飲食料品及び生活用品に使用されている。
しかし、シトラールは、柑橘類果実様香味(特に、強いレモン香味)を有するものであるが、製品に、例えば低濃度(例えば、1桁mg/Lオーダー程度)で含有させた場合、十分なレモン果汁の香味を呈することは困難である。
また、シトラールは、加熱、光、酸性物質、酸素等の外的要因によって、或いは、製品の保存、搬送、陳列等による経時変化によって、シトラールの化学構造が、環化、水和、異性化等の反応により変化し、シトラール自体が分解され、その結果、劣化化学物質、例えば、p−クレゾール、p−サイメン、p−メチルアセトフェノン等の化合物に変化することがある。しかもこれら劣化化合物は臭気を放ち、製品に好ましくない臭い(オフフレーバー)を付与することがある。
[Definition]
(Citral)
Citral (C 10 H 16 O) exists as a compound called geranial and neral (stereoisomer), and is generally known as one of aromatic components contained in essential oils. Citral is abundant in plants such as lemongrass, Melissa (lemon balm), and lemon verbena, and also in citrus fruits such as orange, grapefruit, yuzu, lemon, and lime, and vegetables such as yam and ginger. It is.
Citral fragrance (citrus fragrance) has a strong lemon fragrance and has an effect of being excellent in antibacterial action, antispasmodic action and sweating action, and thus has been conventionally used in various foods and drinks and daily necessities.
However, citral has a citrus fruit-like flavor (particularly a strong lemon flavor), but when it is contained in the product at, for example, a low concentration (for example, about one digit mg / L order), sufficient lemon juice It is difficult to exhibit the flavor of.
Citral has a chemical structure such as cyclization, hydration, isomerization, etc. due to external factors such as heating, light, acidic substances, oxygen, etc., or due to changes over time due to product storage, transportation, display, etc. Citral itself is decomposed, and as a result, it may be changed to a deteriorated chemical substance such as a compound such as p-cresol, p-cymene, p-methylacetophenone. Moreover, these deteriorated compounds give off odors and may give an unpleasant odor (off flavor) to the product.
(シトラール分解抑制剤)
「シトラール分解抑制剤」とは、上記した通り、外因的要因又は経時的変化により生じる、シトラール自体の分解を抑制する剤である。
具体的には、シトラール分解抑制剤は、シトラール含有製品に混合されると、シトラールの分解を抑制し、シトラールを有意量残存させることが可能となり、その結果、製品に、柑橘類果実〔例えば、レモン、ライム、グレープフルーツ、オレンジ〕をもぎたて搾り立てした際の果汁感、新鮮感及び爽快感を継続的に付与することが可能となる。
(Citral degradation inhibitor)
The “citral degradation inhibitor” is an agent that suppresses degradation of citral itself, which is caused by an external factor or a change with time as described above.
Specifically, when mixed with a citral-containing product, the citral degradation inhibitor can suppress the degradation of citral and leave a significant amount of citral. As a result, the product contains citrus fruits (for example, lemon , Lime, grapefruit, orange] can be continuously imparted with a fruit juice feeling, fresh feeling and refreshing feeling when squeezed and squeezed.
(植物抽出物)
「植物抽出物」は、植物の根、葉、茎、果実等から抽出した物質である。抽出物は、一般的な抽出方法によって得ることができ、例えば、原料(果実及び葉等)を、圧搾法、溶媒抽出法、油脂(温浸透又は冷浸透)吸着法、超臨界抽出法等によって、抽出することができる。飲食料品に使用する場合には、厚生労働省、消費者庁等所管のガイドライン及び食品衛生法等の規定に基づいて抽出する。
(Plant extract)
A “plant extract” is a substance extracted from plant roots, leaves, stems, fruits and the like. An extract can be obtained by a general extraction method. For example, raw materials (fruits and leaves, etc.) can be obtained by a compression method, a solvent extraction method, a fat (warm or cold permeation) adsorption method, a supercritical extraction method, or the like. Can be extracted. When used for food and drink, extract it based on the guidelines of the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency and the Food Sanitation Law.
(添加量・含有量)
本発明にあっては、添加量・含有量は、本明細書において特にことわりがない限り、基本的に、mg/L、即ち、ppm(質量/体積)にて表す。
(Addition / content)
In the present invention, the addition amount / content is basically expressed in mg / L, that is, ppm (mass / volume) unless otherwise specified in the present specification.
〔柑橘類果実様香味組成物〕
(シトラール及びシトラール分解抑制剤)
(1) 本発明による柑橘類果実様香味組成物は、シトラールと、シトラール分解抑制剤とを含んでなり、
前記柑橘類果実様香味組成物を4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
前記柑橘類果実様香味組成物を37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすことを特徴とするものである。
(2) より具体的には、前記シトラール分解抑制剤が、オリーブ果実抽出物、又は、前記オリーブ果実抽出物と、ビルベリー抽出物、アムラ抽出物、ルブス抽出物、赤ワインもろみ抽出物及びクランベリー抽出物から選択される一種又は二種以上との混合物であることを特徴とする、柑橘類果実様香味組成物である。
[Citrus fruit-like flavor composition]
(Citral and citral degradation inhibitor)
(1) The citrus fruit-like flavor composition according to the present invention comprises citral and a citral degradation inhibitor,
The residual amount of citral (mg / L) when the citrus fruit-like flavor composition was stored at 4 ° C. (atmospheric pressure) for 1 week is defined as “Y”,
When the residual amount of citral (mg / L) when the citrus fruit-like flavor composition is stored at 37 ° C. (atmospheric pressure) for 1 week is defined as “X”, formula: X / Y ≧ 0.12 (formula 1 ) Is satisfied.
(2) More specifically, the citral degradation inhibitor is an olive fruit extract, or the olive fruit extract, a bilberry extract, an amla extract, a rubus extract, a red wine mash extract and a cranberry extract. A citrus fruit-like flavor composition characterized by being a mixture of one or more selected from
シトラール分解抑制剤は、シトラール分解を抑制する物質であればいずれのものであってもよく、好ましくは、植物抽出物及び/又はpH調整剤であり、より好ましくは、植物抽出物及びpH調整剤の組み合わせである。 The citral degradation inhibitor may be any substance as long as it suppresses citral degradation, and is preferably a plant extract and / or a pH adjuster, more preferably a plant extract and a pH adjuster. It is a combination.
植物抽出物とpH調整剤とを含有することにより、シトラール分解抑制剤としての機能作用を十分に達成することができるとともに、所望のシトラール感、とりわけ、レモン香味感(酸味感、爽快感、及び新鮮感)を付与することが可能となる。 By containing a plant extract and a pH adjuster, the functional action as a citral degradation inhibitor can be sufficiently achieved, and a desired citral feeling, in particular, a lemon flavor (acidity, refreshment, and A fresh feeling).
シトラール及びシトラール分解抑制剤の添加量は、上記数式1を満たすように適宜定めて行うこととなる。従って、上記数式1を満たすように添加されることから、シトラールの添加量の大小に拘らず、シトラール分解抑制剤の添加によって、シトラールの残存量を高い次元において達成させることになる。一般的に、シトラールは、それを含有する製品全質量に対して、小数点2桁オーダーmg/L以上であり2桁オーダーmg/L以下であり、好ましくは、小数点1桁オーダーmg/L以上であり1桁オーダーmg/L以下で添加されてよい。シトラール分解抑制剤の添加量もまた、上記数式1を充足するように、シトラールの添加量に合わせて定められる。本発明にあっては、シトラールの添加量が高い場合に(1桁オーダーmg/L近傍以上)、シトラールの残存量を高い有意量とすることが可能である。 The addition amount of citral and the citral decomposition inhibitor is appropriately determined so as to satisfy the above formula 1. Therefore, since it adds so that the said Numerical formula 1 may be satisfy | filled, irrespective of the magnitude | size of the addition amount of a citral, the residual amount of a citral will be achieved in a high dimension by addition of a citral decomposition inhibitor. In general, citral is at least 2 decimal places mg / L and less than 2 digits mg / L, preferably at least 1 decimal place mg / L with respect to the total mass of the product containing it. Yes, it may be added at an order of 1 mg / L or less. The addition amount of the citral decomposition inhibitor is also determined according to the addition amount of citral so as to satisfy the above mathematical formula 1. In the present invention, when the amount of citral added is high (one digit order mg / L or more), the residual amount of citral can be made a high significant amount.
〈植物抽出物〉
植物抽出物としては、カリン抽出物、マンゴー抽出物、マンゴスチン抽出物、ミロバラン抽出物、ザクロ抽出物、カカオ抽出物、アシタバ抽出物、アボカド抽出物、オオバコ抽出物、ルブス抽出物、オリーブ果実及び葉抽出物、バンレイシ属植物の果皮抽出物、杜仲葉抽出物、エンメイソウ抽出物、ハイビスカス抽出物、ビート抽出物、ライチ種子抽出物、月見草種子抽出物、タヒボ抽出物、グァバ葉抽出物、マリーゴールド抽出物、ブラッククミン抽出物、マリアアザミ抽出物、アーティチョーク抽出物、アイブライト抽出物、エキナセアプルプレア抽出物、エキナセアアングスティフォリア抽出物、エキナセアパリダ抽出物、オリーブ抽出物、ブドウ種子抽出物、ビルベリー抽出物、赤ワインもろみ抽出物、ルブス抽出物、クランベリー抽出物及びアムラ抽出物から選択される一種又は二種以上の混合物を用いることができる。好ましくは、オリーブ抽出物、ブドウ種子抽出物、ビルベリー抽出物、アムラ抽出物、ルブス抽出物、赤ワインもろみ抽出物及びクランベリー抽出物である。
<Plant extract>
Plant extracts include Karin extract, Mango extract, Mangosteen extract, Myrobalan extract, Pomegranate extract, Cacao extract, Ashitaba extract, Avocado extract, Psyllium extract, Rubus extract, Olive fruit and leaves Extract, pericarp extract of plant genus Vanillaci, licorice leaf extract, enamel extract, hibiscus extract, beet extract, lychee seed extract, evening primrose seed extract, tahibo extract, guava leaf extract, marigold extract , Black cumin extract, Maria thistle extract, Artichoke extract, Ibright extract, Echinacea purpurea extract, Echinacea angstifolia extract, Echinacea parida extract, Olive extract, Grape seed extract, Bilberry extract , Red wine moromi extract, rubus extract, cranberry One or two or more thereof selected from distillates and Amla extract can be used. Preferred are olive extract, grape seed extract, bilberry extract, amla extract, rubus extract, red wine mash extract and cranberry extract.
(1) これら抽出物は、市販されており、例えば、オリーブ抽出物としては、サンブライト株式会社製「OLIVEX(登録商標)HT6」やINDENA社製「OLEASELECT(登録商標)」等、ブドウ種子抽出物としては、サンブライト株式会社製「exGrape(登録商標)Seed OPC30」等、ビルベリー抽出物としては、インデナジャパン株式会社製「ミルトセレクト(登録商標)」等、アムラ抽出物としては、株式会社サビンサジャパンコーポレーション製「サベリー(登録商標)」等、ルブス抽出物としては、丸善製薬株式会社製「ルブス乾燥エキスF」等、赤ワインもろみ抽出物としては、サンブライト株式会社製「exGrape(登録商標)Total PPR」等、として入手することが可能である。
(2) より詳細には、例えば、オリーブ抽出物としては、「OLIVEX(登録商標)HT6(オリーブ果実抽出物、Grap’sud社製、サンブライト株式会社から入手可能)」及び「OLEASELECT(登録商標)(オリーブ果実抽出物、INDENA社製、インデナジャパン株式会社から入手可能)」等、或いは、「オリーブ葉抽出液BG(オリーブ葉抽出物、丸善製薬株式会社製、同社から入手可能)」、「OleaVita(オレアビータ)(オリーブ葉抽出物、Phytodia SAS社製、株式会社ニュートリション・アクトから入手可能)」、「オリーブ葉乾燥エキス(オリーブ葉抽出物、FRUTAROM SWITZERLAND LTD製、アスク薬品株式会社から入手可能)」等、ブドウ種子抽出物としては、「exGrape(登録商標)Seed OPC30(Grap’sud社製、サンブライト株式会社から入手可能)」等、ビルベリー抽出物としては、「ミルトセレクト(登録商標)(ビルベリーの果実抽出物、INDENA社製、インデナジャパン株式会社から入手可能)」等、アムラ抽出物としては、「サベリー(登録商標):Saberry Amla Extract(アムラ抽出物:SABINSA社製 株式会社サビンサジャパンコーポレーションから入手可能)」等、ルブス抽出物としては、「ルブス乾燥エキスF(甜茶抽出物、丸善製薬株式会社製)」等、赤ワインもろみ抽出物としては、「exGrape(登録商標)Total PPR(Grap’sud社製、サンブライト株式会社から入手可能)」等、クランベリー抽出物としては、「ギカクラン(クランベリーの果実抽出物、INDENA社製、インデナジャパン株式会社から入手可能)」等、として入手することが可能である。
(1) These extracts are commercially available. For example, olive extracts such as “OLIVEEX (registered trademark) HT6” manufactured by Sunbright Co., Ltd. and “OLEASELECT (registered trademark)” manufactured by INDENA, etc. As the product, “exGrape (registered trademark) Seed OPC30” manufactured by Sunbright Co., Ltd., as the bilberry extract, “Milt Select (registered trademark)” manufactured by Indena Japan Co., Ltd., etc. Savinsa Japan Corporation's “Sabery (registered trademark)”, etc., as Lubus extract, “Rubus dry extract F”, etc. from Maruzen Pharmaceutical Co., Ltd., as red wine mash extract, “exGrape (registered trademark)” from Sunbright Co., Ltd. "Total PPR" or the like.
(2) More specifically, for example, olive extracts include “OLIVEEX (registered trademark) HT6 (olive fruit extract, manufactured by Grap'sud, available from Sun Bright Co., Ltd.)” and “OLEASELECT (registered trademark). ) (Olive fruit extract, manufactured by INDENA, available from Indena Japan Co., Ltd.) ", etc., or" Olive leaf extract BG (Olive leaf extract, manufactured by Maruzen Pharmaceutical Co., Ltd., available from the company) ", "OleaVita (Orea Vita) (Olive Leaf Extract, manufactured by Phytodia SAS, available from Nutrition Act Co., Ltd.)", "Olive Leaf Extract (Olive Leaf Extract, manufactured by FRUTAROM SWITZERLAND LTD, available from Ask Pharmaceutical Co., Ltd.) ) "Etc., as a grape seed extract, As an extract of bilberry, such as exGrape (registered trademark) Seed OPC30 (manufactured by Grap'sud, available from Sunbright Co., Ltd.), Milt Select (registered trademark) (bilberry fruit extract, manufactured by INDENA, Inc. As the Amla extract such as “Saena (registered trademark): Saberly Amla Extract (Amra extract: available from Sabinsa Japan Corporation, manufactured by SABINSA)”, etc. "Rubus dry extract F (boiled tea extract, manufactured by Maruzen Pharmaceutical Co., Ltd.)", and red wine moromi extract "exGrape (registered trademark) Total PPR (manufactured by Grap'sud, Sun Bright Co., Ltd.) Cranberry extract Is to, "Gikakuran (fruit extract of cranberry, INDENA Co., Ltd., available from the in-Dinah Japan Co., Ltd.)," it is possible to obtain as such,.
(ポリフェノール)
前記抽出物は、好ましくは、有効成分として、ポリフェノールを含んでなる。ポリフェノールは、フラボノイド系物質、プロアントシアニジン系物質、テアフラビン系物質、テアルビジン系物質、フェニルプロパノイド系物質、フェニルエタノイド系物質、エラジタンニン系物質、ガロタンニン系物質、カルコン類物質、スチルベン誘導体系物質、リグナン系物質、クルクミノイド系物質及びクマリン系物質からなる群から選択される一種又は二種以上の混合物であってよく、好ましくは、プロアントシアニジン系物質、エラジタンニン系物質、ガロタンニン系物質からなる群から選択される一種又は二種以上の混合物を使用することができる。
(Polyphenol)
The extract preferably comprises polyphenol as an active ingredient. Polyphenols are flavonoids, proanthocyanidins, theaflavins, thearubidines, phenylpropanoids, phenylethanoids, ellagitannins, gallotannins, chalcones, stilbene derivatives, lignans. It may be one or a mixture of two or more selected from the group consisting of a series material, a curcuminoid type material and a coumarin type material, and preferably selected from the group consisting of a proanthocyanidin type material, an ellagitannin type material and a gallotannin type material One kind or a mixture of two or more kinds can be used.
フラボノイド系物質は、フラボン類物質、フラボノール類物質、イソフラボン類物質、フラバン類物質、フラバノール(カテキン)類物質、フラバノン類物質、フラバノノール類物質、オーロン類物質、及びアントシアニジン類物質からなる群から選択される一種又は二種以上の混合物であってよく、いずれのものを有意に使用することができる。 The flavonoid material is selected from the group consisting of flavones, flavonols, isoflavones, flavans, flavanols (catechins), flavanones, flavonols, aurones, and anthocyanidins. One or a mixture of two or more of them can be used significantly.
(特定のポリフェノール)
好ましい態様によれば、ポリフェノールは、ガロタンニン、エラジタンニン、プロアントシアニジン、及びフェニルエタノイド系物質からなる群から選択される一種又は二種以上の混合物が好ましくは使用される。
(Specific polyphenols)
According to a preferred embodiment, the polyphenol is preferably one or a mixture of two or more selected from the group consisting of gallotannins, ellagitannins, proanthocyanidins, and phenylethanoid substances.
〈pH調整剤〉
pH調整剤の具体例としては、アジピン酸、クエン酸、クエン酸(三)ナトリウム、グルコノデルタラクトン、グルコン酸、グルコン酸カリウム、グルコン酸ナトリウム、コハク酸、コハク酸一ナトリウム、コハク酸二ナトリウム、酢酸ナトリウム、DL−酒石酸、L−酒石酸、DL−酒石酸ナトリウム、L−酒石酸ナトリウム、二酸化炭素、乳酸、乳酸ナトリウム、氷酢酸、フマル酸、フマル酸一ナトリウム、DL−リンゴ酸、DL−リンゴ酸ナトリウム、リン酸これらの塩(カリウム塩、ナトリウム塩)、及び、分子内に共役二重結合を有するジカルボン酸又はその金属塩(例えば、フマール酸、イタコン酸及びこれらの金属塩)等が挙げられる。好ましくは、分子内に共役二重結合を有するジカルボン酸又はその金属塩が用いられる。pH調整剤は、酸味料としても使用可能である。
<PH adjuster>
Specific examples of pH adjusters include adipic acid, citric acid, sodium citrate (tri) sodium, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate , Sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-malic acid Sodium, phosphoric acid salts thereof (potassium salt, sodium salt), dicarboxylic acids having a conjugated double bond in the molecule or metal salts thereof (for example, fumaric acid, itaconic acid and metal salts thereof) . Preferably, dicarboxylic acid having a conjugated double bond in the molecule or a metal salt thereof is used. The pH adjuster can also be used as a sour agent.
(任意成分)
本発明にあっては、柑橘類果実様香味組成物は、必要に応じて、任意成分を含んでなるものであってよい。従って、後記する「製品」において添加される成分を予め含有するものであってもよい。この場合、柑橘類果実様香味組成物が製品、例えば、チューハイ等のアルコール飲料とされる。
(Optional component)
In the present invention, the citrus fruit-like flavor composition may comprise an optional component as necessary. Therefore, the component added in the “product” described later may be contained in advance. In this case, the citrus fruit-like flavor composition is a product, for example, an alcoholic beverage such as Chuhai.
〈劣化臭消臭剤〉
シトラールは経時的に劣化され易い化合物であり、劣化臭生成化合物を生成し易いものである。本発明にあっては、任意成分として、劣化臭消臭剤を添加してもよい。
<Deteriorated odor deodorant>
Citral is a compound that is easily deteriorated with time, and is likely to generate a deteriorated odor generating compound. In the present invention, a deteriorated deodorant may be added as an optional component.
「劣化臭消臭剤」の具体例としては、難消化性デキストリン、バニリン、マルトール、エチルマルトール、オクタン酸エチル、2−ウンデカノン、エチルピルベート、メチルジャスモネート、メチルジヒドロジャスモネート、ジエチルマロネート、メチルベータナフチルケトン、マルトールイソブチレート、メントール、ラウリン酸、アセトイン、シンナミルアセテート、ベンジルアセテート、α−ターピネオール、クベボール、δカジネン、エピガロカテキン、エピカテキン、エピカテキンガレート、エピガロカテキンガレート;酵素処理ルチン、クエルセチン、フェルラ酸、カフェー酸、ロズマリン酸、シリンガ酸、没食子酸、エリオシトリン、エリオシトリン含有物等から選択される一種又は二種以上の混合物を用いることができる。 Specific examples of the “degraded deodorant” include indigestible dextrin, vanillin, maltol, ethyl maltol, ethyl octoate, 2-undecanone, ethyl pyruvate, methyl jasmonate, methyl dihydrojasmonate, diethyl malo Nate, methyl beta naphthyl ketone, maltol isobutyrate, menthol, lauric acid, acetoin, cinnamyl acetate, benzyl acetate, α-terpineol, cubebol, δ kadinene, epigallocatechin, epicatechin, epicatechin gallate, epigallocatechin gallate One or a mixture of two or more selected from enzyme-treated rutin, quercetin, ferulic acid, caffeic acid, rosmarinic acid, syringic acid, gallic acid, eriocitrin, eriocitrin-containing material, and the like can be used.
〔柑橘類果実様香味組成物の製造方法〕
(1) 柑橘類果実様香味組成物の製造方法は、シトラールと、シトラール分解抑制剤とを混合してなり、
前記柑橘類果実様香味組成物を4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
前記柑橘類果実様香味組成物を37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすものである。
(2) より具体的には、前記シトラール分解抑制剤が、オリーブ果実抽出物、又は、前記オリーブ果実抽出物と、ビルベリー抽出物、アムラ抽出物、ルブス抽出物、赤ワインもろみ抽出物及びクランベリー抽出物から選択される一種又は二種以上との混合物であることを特徴とする、製造方法である。
[Method for producing citrus fruit-like flavor composition]
(1) The method for producing a citrus fruit-like flavor composition comprises mixing citral and a citral degradation inhibitor,
The residual amount of citral (mg / L) when the citrus fruit-like flavor composition was stored at 4 ° C. (atmospheric pressure) for 1 week is defined as “Y”,
When the residual amount of citral (mg / L) when the citrus fruit-like flavor composition is stored at 37 ° C. (atmospheric pressure) for 1 week is defined as “X”, formula: X / Y ≧ 0.12 (formula 1 ).
(2) More specifically, the citral degradation inhibitor is an olive fruit extract, or the olive fruit extract, a bilberry extract, an amla extract, a rubus extract, a red wine mash extract and a cranberry extract. It is a manufacturing method characterized by being a mixture with 1 type, or 2 or more types selected from.
〔シトラール分解抑制方法〕
(1) シトラールの分解を抑制する方法であって、
シトラールに、シトラール分解抑制剤を付与し、
4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすものである、シトラール分解抑制方法。
(2) より具体的には、前記シトラール分解抑制剤が、オリーブ果実抽出物、又は、前記オリーブ果実抽出物と、ビルベリー抽出物、アムラ抽出物、ルブス抽出物、赤ワインもろみ抽出物及びクランベリー抽出物から選択される一種又は二種以上との混合物であることを特徴とする、シトラール分解抑制方法である。
[Method for inhibiting citral degradation]
(1) A method for suppressing the decomposition of citral,
Citral is given a citral degradation inhibitor,
The residual amount of citral (mg / L) when stored at 4 ° C. (atmospheric pressure) for 1 week is “Y”,
When the residual amount of citral (mg / L) when stored at 37 ° C. (atmospheric pressure) for 1 week is “X”, the formula: X / Y ≧ 0.12 (Formula 1) is satisfied. Decomposition suppression method.
(2) More specifically, the citral degradation inhibitor is an olive fruit extract, or the olive fruit extract, a bilberry extract, an amla extract, a rubus extract, a red wine mash extract and a cranberry extract. A method for inhibiting citral degradation, characterized in that it is a mixture of one or more selected from:
〔製品〕
(必須成分)
好ましい別の態様によれば、シトラール分解抑制剤又は前記柑橘類果実様香味組成物を含有した製品を提案することができる。
前記製品において、柑橘類果実様香味組成物は、シトラールの添加量と、シトラール分解抑制剤の添加量とが上記数式(1)を充足するように、含有されてなる。
[Product]
(Essential ingredients)
According to another preferable aspect, the product containing the citral degradation inhibitor or the said citrus fruit-like flavor composition can be proposed.
In the said product, a citrus fruit-like flavor composition is contained so that the addition amount of a citral and the addition amount of a citral decomposition inhibitor satisfy the said Numerical formula (1).
「製品」は、飲料、食料品、調味料、嗜好品(お菓子、珍味)、飲食料品以外では、香水、化粧品等の美容用品;入浴剤、芳香剤、洗剤、洗口剤等の生活用品等が挙げられる。例えば、チューハイ、カクテルドリンク、発泡酒、果実酒、薬味酒等のアルコール飲料;果汁飲料、野菜飲料、スポーツドリンク、ハチミツ飲料、豆乳、ビタミン補給飲料、ミネラル補給飲料、栄養ドリンク、滋養ドリンク、乳酸菌飲料、乳飲料などのソフト飲料;果汁入り炭酸飲料、乳類入り炭酸飲料、エキス入り飲料等の炭酸飲料;緑茶、紅茶、ウーロン茶、ハーブティー、ミルクティー、コーヒー飲料等の嗜好飲料;アイスクリーム、ラクトアイス、氷菓、ヨーグルト、プリン、ゼリー、ディリーデザート等のデザート食品及びそれらを製造するためのミックス原料;キャラメル、キャンディー、錠菓、クラッカー、ビスケット、クッキー、パイ、チョコレート、スナックなどの菓子及びそれらを製造するためのミックス原料;バター、チーズ、ミルク、ヨーグルトなどの乳製品;レトルト食品、パン、スープ、各種インスタント食品などの一般食品類、香水、化粧品、オーラルケアー商品等を挙げることができる。 “Products” include beverages, foodstuffs, seasonings, luxury products (confectionery, delicacy), food and drink products, and other beauty products such as perfumes and cosmetics; bathing agents, fragrances, detergents, mouthwashes, etc. Goods etc. are mentioned. For example, alcoholic beverages such as chu-hi, cocktail drinks, sparkling liquor, fruit liquor, condiment liquor; fruit juice drinks, vegetable drinks, sports drinks, honey drinks, soy milk, vitamin supplement drinks, mineral supplement drinks, nutrition drinks, nourishing drinks, lactic acid bacteria drinks Soft drinks such as milk drinks; carbonated drinks such as carbonated drinks with fruit juice, carbonated drinks containing milk, drinks containing extracts; taste drinks such as green tea, tea, oolong tea, herbal tea, milk tea, coffee drinks; ice cream, lacto ice , Dessert foods such as ice confectionery, yogurt, pudding, jelly, Dilly dessert, etc. and mixed raw materials for producing them; Raw material to mix; butter Mention may be made of retort food, bread, soup, general foods such as various types of instant food, perfume, cosmetics, oral care products and the like; cheese, milk, dairy products such as yogurt.
(任意成分)
製品は、任意成分として、色素、香料、甘味料、酸味料、pH調整剤、酸化防止剤、保存料、ビタミン類、旨み成分、食物繊維、安定化剤、乳化剤、香水又化粧品添加物、又は、医薬部外品用添加物等を含有することが可能である。これらは、厚生労働省、消費者庁等において定められたガイドライン及び関連法規(食品衛生法等)に規定されたものを用いる。
(Optional component)
The product includes, as optional ingredients, pigments, fragrances, sweeteners, acidulants, pH adjusters, antioxidants, preservatives, vitamins, umami ingredients, dietary fibers, stabilizers, emulsifiers, perfumes or cosmetic additives, or It is possible to contain quasi-drug additives and the like. These are the ones stipulated in the guidelines established by the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency, and related laws and regulations (Food Sanitation Act, etc.)
〈甘味料〉
甘味料としては、例えば、果糖、砂糖、果糖ぶどう糖液糖、ぶどう糖、麦芽糖、ショ糖、高果糖液糖、糖アルコール、オリゴ糖、はちみつ、サトウキビ搾汁液(黒糖蜜)、水飴、ステビア末、ステビア抽出物、羅漢果末、羅漢果抽出物、甘草末、甘草抽出物、ソーマトコッカスダニエリ種子末、ソーマトコッカスダニエリ種子抽出物などの天然甘味料や、アセスルファムカリウム、スクラロース、ネオテーム、アスパルテーム、サッカリンなどの人工甘味料などが挙げられる。
<sweetener>
Sweeteners include, for example, fructose, sugar, fructose glucose liquid sugar, glucose, maltose, sucrose, high fructose liquid sugar, sugar alcohol, oligosaccharide, honey, sugar cane juice (brown molasses), starch syrup, stevia powder, stevia Natural sweeteners such as extracts, Rahan fruit powder, Rahan fruit extract, licorice powder, licorice extract, Somatococcus danieri seed powder, Somatococcus danieri seed extract, and acesulfame potassium, sucralose, neotame, aspartame, saccharin, etc. Examples include artificial sweeteners.
また、高甘味度甘味料、糖類及び糖アルコールが挙げられる。高甘味度甘味料の具体例としては、アスパルテーム、アセスルファムカリウム(K)、キシリトール、グリチルリチン酸二ナトリウム、サッカリン、サッカリンカルシウム、サッカリンナトリウム、スクラロース、ネオテーム、アラビノース、カンゾウ抽出物、キシロース、ステビア、タウマチン、ラカンカ抽出物、ラムノース及びリボースが挙げられる。糖類の具体例としては、異性化糖、ブドウ糖、果糖、砂糖、麦芽糖及び乳糖が挙げられる。糖アルコールの具体例としては、還元麦芽糖水飴、エリスリトール、キシリトール及びマルチトールが挙げられる。 Also included are high intensity sweeteners, sugars and sugar alcohols. Specific examples of high-intensity sweeteners include aspartame, acesulfame potassium (K), xylitol, disodium glycyrrhizinate, saccharin, calcium saccharin, saccharin sodium, sucralose, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, lacanca Extracts, rhamnose and ribose are mentioned. Specific examples of the saccharide include isomerized sugar, glucose, fructose, sugar, maltose and lactose. Specific examples of sugar alcohols include reduced maltose starch syrup, erythritol, xylitol, and maltitol.
〈色素〉
色素の具体例としては、カラメル、アントシアニン色素、フラボノイド色素、カロテノイド色素、キノン色素、ポリフィリン、ジケトン色素、ベタシアニン色素、アザフィロン色素、クチナシ色素等が挙げられる。
<Dye>
Specific examples of the dye include caramel, anthocyanin dye, flavonoid dye, carotenoid dye, quinone dye, porphyrin, diketone dye, betacyanine dye, azaphyrone dye, gardenia dye and the like.
〔飲料〕
より好ましい態様によれば、シトラールと、シトラール分解抑制剤(柑橘類果実様香味組成物)を含有した飲料を提案することができる。飲料については、上記に記載したものが例示され、大別して、アルコール飲料とノンアルコール飲料とに類別される。
[Beverages]
According to a more preferred embodiment, a beverage containing citral and a citral degradation inhibitor (citrus fruit-like flavor composition) can be proposed. About a drink, what was described above is illustrated and is divided roughly and classified into alcoholic drink and non-alcoholic drink.
ノンアルコール飲料は、実質的にアルコールを含まないアルコールテイストの飲料である。ノンアルコール飲料には、ノンアルコールビール(ビールテイスト飲料)、ノンアルコールワイン、ノンアルコールカクテル、ノンアルコール酎ハイ(酎ハイテイスト飲料)、ノンアルコール日本酒及びノンアルコール焼酎(焼酎テイスト飲料)等が含まれる。ノンアルコール飲料のアルコール濃度は、酒税法上は温度15度の時において原容量百分中に含有するエチルアルコールの容量が1%未満であると定義される。 A non-alcoholic beverage is a beverage with an alcoholic taste substantially free of alcohol. Non-alcoholic beverages include non-alcoholic beer (beer-taste beverages), non-alcoholic wines, non-alcoholic cocktails, non-alcoholic 酎 high (酎 high-taste beverages), non-alcoholic sake and non-alcoholic shochu (shochu-taste beverages), etc. . The alcohol concentration of a non-alcoholic beverage is defined as that the volume of ethyl alcohol contained in the original volume is less than 1% at a temperature of 15 degrees according to the liquor tax law.
アルコール飲料は、ビール、酎ハイ、カクテル、発泡酒等が挙げられる。ベースとなるアルコールは、飲料として許可されたアルコールであってよく、べースアルコールとしては、醸造酒又は蒸留酒(好ましい)であってよい。蒸留酒としては、好ましくは、焼酎、ウォッカ、ジン、ラム等であってよい。アルコール飲料は、そのアルコール添加量は特に限定されるものではないが、製品特性、酒税法等を考慮して適宜調整できる。アルコール含有量は30容量%以下、より好ましくは10容量%以下、さらにより好ましくは、2容量%以上10容量%以下である。 Examples of alcoholic beverages include beer, strawberry high, cocktail, and sparkling liquor. The base alcohol may be an alcohol permitted as a beverage, and the base alcohol may be brewed liquor or distilled liquor (preferably). The distilled liquor may preferably be shochu, vodka, gin, rum and the like. The alcohol addition amount of the alcoholic beverage is not particularly limited, but can be appropriately adjusted in consideration of product characteristics, liquor tax law and the like. The alcohol content is 30% by volume or less, more preferably 10% by volume or less, and still more preferably 2% by volume or more and 10% by volume or less.
(飲料製造方法)
柑橘類果実様香味組成物を含有した飲料の一般的な製造方法は、概説すると以下の通りである。シトラールとシトラール分解抑制剤(柑橘類果実様香味組成物)と、任意成分と、飲用水(炭酸水)、必要に応じてベースアルコールとを所定の量で準備し、これらを混合する。次に、混合液を冷却し、必要に応じてカーボネーションを行う。その後、容器に充填・密封することにより、所望の柑橘類果実様香味の飲料を得ることができる。容器に充填する前に膜ろ過フィルターを用いてろ過してもよい。また、濃厚な状態で中間液を作成した後に、炭酸水を含有して飲料を調製してもよい。
(Beverage production method)
A general method for producing a beverage containing a citrus fruit-like flavor composition is as follows. Citral and a citral decomposition inhibitor (citrus fruit-like flavor composition), optional ingredients, drinking water (carbonated water), and base alcohol as required are prepared in predetermined amounts, and these are mixed. Next, the mixed solution is cooled, and carbonation is performed as necessary. Then, a desired citrus fruit-like beverage can be obtained by filling and sealing the container. You may filter using a membrane filtration filter before filling a container. Moreover, you may prepare a drink containing carbonated water after creating an intermediate | middle liquid in a thick state.
〔容器詰め製品(飲料)〕
別の好ましい態様によれば、柑橘類果実様香味組成物を含有した製品を容器に詰めた容器詰製品を提案することができる。容器詰飲料とすることにより、柑橘類果実様香味感、とりわけ、柑橘類果実をもぎたて搾り立てした際の果汁感及び新鮮感を付与し、促進させると伴に、柑橘類果実様飲料の提供利便性、流通利便性、保存性、品質劣化防止を図ることが可能となる。
容器は、内容物が漏洩しない材料であれば、ビニール、プラスチック、ガラス、金属、紙、木又は皮等で、様々な形状で形成された容器に詰めることができる。より好ましい態様によれば、容器の内外に、光、熱、酸素、紫外線等を遮断するための素材(たとえば、金属箔)を備えたものであってよい。
[Packed products (beverages)]
According to another preferred embodiment, a packaged product in which a product containing a citrus fruit-like flavor composition is packed in a container can be proposed. Offering and promoting citrus fruit-like beverages by adding and promoting the citrus fruit-like flavor, especially the fruit juice and freshness when squeezed and squeezed citrus fruits Convenience, storage, and quality degradation can be prevented.
The container can be packed in various shapes made of vinyl, plastic, glass, metal, paper, wood, leather, or the like as long as the contents do not leak. According to a more preferred aspect, the container may be provided with a material (for example, a metal foil) for blocking light, heat, oxygen, ultraviolet rays and the like inside and outside the container.
以下の実施例により、本発明の内容を更に具体的に説明するが、本発明の範囲は下記実施例に限定して解釈されるものではない。また、以下の実施例は、本発明の実施態様の一例を示すものであるが、これら実施例により当業者は本発明の全ての範囲について容易に実施することができること当然に理解するものである。 The contents of the present invention will be described more specifically with reference to the following examples, but the scope of the present invention should not be construed as being limited to the following examples. In addition, the following examples show examples of embodiments of the present invention. However, it should be understood that those skilled in the art can easily implement the entire scope of the present invention by using these examples. .
〔分析〕
実施例、比較例の飲料中に含まれる各成分は、ガスクロマトグラフ質量分析(GC/MS)を用いて定量を行った。GC/MS分析の手順は以下の通りであった。
〔analysis〕
Each component contained in the beverages of Examples and Comparative Examples was quantified using gas chromatograph mass spectrometry (GC / MS). The procedure of GC / MS analysis was as follows.
(シトラール分析方法)
〈分析用試料調製〉
試料を5.0g秤量し、内部標準としてリナロール−d5を200μL添加した上で、45mLの水で希釈した。次に、アセトニトリル浸漬及び加熱にてコンディショニングを行ったTwister(PDMS,0.5mmx20mm)を希釈した試料に投入し、40℃、2時間の撹拌吸着反応を行ったものを分析用試料とした。なお、試料調製は2点並行して行った。
(Citral analysis method)
<Sample preparation for analysis>
5.0 g of the sample was weighed, 200 μL of linalool-d5 was added as an internal standard, and diluted with 45 mL of water. Next, Twister (PDMS, 0.5 mm × 20 mm) that had been conditioned by immersion in acetonitrile and heating was added to a diluted sample, and a sample subjected to a stirring adsorption reaction at 40 ° C. for 2 hours was used as an analytical sample. Sample preparation was performed in parallel at two points.
〈定量方法〉
分析用試料中のシトラールの量は、内部標準(リナロール−d5)とのピーク面積比から計算した。また、同一試料について2点並行で行った分析値の平均値を試料中の成分量であるものとして定量を行った。
<Quantitative method>
The amount of citral in the analytical sample was calculated from the peak area ratio with the internal standard (linalool-d5). Moreover, it quantified by making the average value of the analysis value performed in parallel about 2 points | pieces about the same sample into what is the amount of components in a sample.
〈GC条件〉
装置:測定には昇温気化型注入口(CIS4,Gerstel社製)、加熱脱着ユニット(TDU, Gerstel社製)およびLTMカラム(1st:DB−WAX,20m×0.18mm;0.3μm、2nd:DB−5,10m×0.18mm;0.4μm,Agilent Technologies社製)を搭載した7890B GC System(Agilent Technologies社製)、5977A MSD(Agilent Technologies社製)を使用した。
TDU:20℃(1min)−(720℃/min)−250℃(3min)
CIS:−50℃(1.5min)−(12℃/min)−240℃(60min)
スプリット比:30:1
注入口圧:508.28kPa
ベント圧:314.11kPa
1stカラム温度:40℃(3min)−(5℃/min)−180℃(0min)
2ndカラム温度:40℃(31min)−(5℃/min)−200℃(0min)
MSD:Scan mode,m/z 29−230, 20Hz, EI
<GC condition>
Apparatus: For measurement, temperature rising vaporization type inlet (CIS4, manufactured by Gerstel), heat desorption unit (TDU, manufactured by Gerstel) and LTM column (1st: DB-WAX, 20 m × 0.18 mm; 0.3 μm, 2nd) : DB-5, 10 m × 0.18 mm; 0.4 μm, 7890B GC System (manufactured by Agilent Technologies) equipped with Agilent Technologies), 5977A MSD (manufactured by Agilent Technologies) was used.
TDU: 20 ° C. (1 min) − (720 ° C./min)−250° C. (3 min)
CIS: -50 ° C (1.5 min)-(12 ° C / min)-240 ° C (60 min)
Split ratio: 30: 1
Inlet pressure: 508.28 kPa
Vent pressure: 314.11 kPa
1st column temperature: 40 ° C. (3 min) − (5 ° C./min)−180° C. (0 min)
2nd column temperature: 40 ° C. (31 min) − (5 ° C./min)−200° C. (0 min)
MSD: Scan mode, m / z 29-230, 20 Hz, EI
〔飲料調製〕
下記〔表1〕に記載された処方に従って、実施例と比較例によるレモン香味を有するアルコール飲料を調製した。酸度はクエン酸含量1g/100mlを「1」として調整した。pHは東亜ディーケーケー社製のpHメーター HM−30Rを用いて測定した。なお、レモン香料A、Bの違いはシトラール含有量の違いであり、レモン香料Aが、レモン香料Bよりもシトラール含有量が高いものであった。
〈抽出物〉
また、使用した各抽出物(〔表1〕及び〔表2〕)は以下の通りであった。
オリーブ抽出物:「Olivex HT6」(オリーブ果実抽出物、Grap’sud社製、サンブライト株式会社から入手)
ブドウ種子抽出物:「exGrape Seed OPC30」(ブドウの種子抽出物、Grap’sud社製、サンブライト株式会社から入手)
ビルベリー抽出物:「Mirtoselect」(ビルベリーの果実抽出物、INDENA社製、インデナジャパン株式会社から入手)
アムラ抽出物:「Saberry:Amla Extract」(アムラの果実抽出物、SABINSA社製、サビンサジャパン株式会社から入手)
ルブス抽出物:「ルブス乾燥エキスF」(甜茶抽出物、丸善製薬株式会社製)
赤ワインもろみ抽出物:「exGrape Total PPR」(赤ワインもろみ抽出物、Grap’sud社製、サンブライト株式会社から入手)
クランベリー抽出物:「ギカクラン」(クランベリーの果実抽出物、INDENA社製、インデナジャパン株式会社から入手)
[Beverage preparation]
According to the prescription described in [Table 1] below, alcohol beverages having lemon flavors according to Examples and Comparative Examples were prepared. The acidity was adjusted with a citric acid content of 1 g / 100 ml as “1”. The pH was measured using a pH meter HM-30R manufactured by Toa DKK Corporation. The difference between the lemon flavors A and B was the difference in the citral content, and the lemon flavor A had a higher citral content than the lemon flavor B.
<Extract>
Moreover, each extract ([Table 1] and [Table 2]) used was as follows.
Olive extract: "Olivex HT6" (Olive fruit extract, manufactured by Grap'sud, obtained from Sun Bright Co., Ltd.)
Grape seed extract: “exGrape Seed OPC30” (Grape seed extract, manufactured by Grap'sud, obtained from Sun Bright Co., Ltd.)
Bilberry extract: “Mirtoselect” (Bilberry fruit extract, manufactured by INDENA, obtained from Indena Japan)
Amla extract: “Saberry: Amla Extract” (amla fruit extract, manufactured by SABINSA, available from Savinsa Japan)
Lubus extract: “Rubus dry extract F” (Matsucha extract, manufactured by Maruzen Pharmaceutical Co., Ltd.)
Red wine moromi extract: "exGrape Total PPR" (red wine moromi extract, manufactured by Grap'sud, obtained from Sun Bright Co., Ltd.)
Cranberry extract: “Gikakran” (cranberry fruit extract, manufactured by INDENA, obtained from Indena Japan Co., Ltd.)
(評価試験1:シトラール残存量評価)
実施例1及び2と比較例1〜3を一方は4℃で1週間保存、もう一方は37℃で1週間保存し、シトラールの含有量を測定した。測定結果を〔表1〕に示した。
(Evaluation test 1: Evaluation of residual amount of citral)
One of Examples 1 and 2 and Comparative Examples 1 to 3 was stored at 4 ° C. for 1 week, and the other was stored at 37 ° C. for 1 week, and the citral content was measured. The measurement results are shown in [Table 1].
〔結果〕
〔表1〕に示す通り、シトラールと、シトラール分解抑制剤と、上記数式(1)で表される関係を満たす添加量で含有した本発明によれば、外的要因又は経時的要因によってもシトラールを有意量に残存させることが可能となった。
〔result〕
As shown in [Table 1], according to the present invention containing citral, a citral degradation inhibitor, and an addition amount satisfying the relationship represented by the above mathematical formula (1), citral is also caused by an external factor or a temporal factor. Can be left in a significant amount.
〔飲料調製〕
下記〔表2〕に記載された処方に従って、実施例と比較例によるレモン香味を有するアルコール飲料を調製した。酸度はクエン酸含量1g/100mlを「1」として調整した。pHは東亜ディーケーケー社製のpHメーター HM−30Rを用いて測定した。なお、表1のレモン香料とはシトラール含有量の異なるレモン香料Cを用いた。レモン香料Cは、レモン香料Aよりもシトラール含有量が高いものであった。
[Beverage preparation]
According to the prescription described in the following [Table 2], an alcoholic beverage having a lemon flavor according to Examples and Comparative Examples was prepared. The acidity was adjusted with a citric acid content of 1 g / 100 ml as “1”. The pH was measured using a pH meter HM-30R manufactured by Toa DKK Corporation. In addition, the lemon fragrance | flavor C from which citral content differs from the lemon fragrance | flavor of Table 1 was used. Lemon fragrance C had a higher citral content than lemon fragrance A.
(評価試験2:異なるシトラール分解抑制剤によるシトラール残存量評価)
実施例3〜9と比較例4〜6を一方は4℃で1週間保存、もう一方は37℃で1週間保存し、シトラールの含有量を測定した。測定結果を〔表2〕に示した。
(Evaluation Test 2: Evaluation of residual amount of citral with different citral degradation inhibitors)
One of Examples 3 to 9 and Comparative Examples 4 to 6 were stored at 4 ° C. for 1 week, and the other was stored at 37 ° C. for 1 week, and the citral content was measured. The measurement results are shown in [Table 2].
〔結果〕
〔表2〕に示す通り、シトラールと、シトラール分解抑制剤と、上記数式(1)で表される関係を満たす添加量で含有した本発明によれば、外的要因又は経時的要因によってもシトラールを有意量に残存させることが可能となった。
〔result〕
As shown in [Table 2], according to the present invention containing citral, a citral decomposition inhibitor, and an addition amount satisfying the relationship represented by the above mathematical formula (1), citral is also caused by external factors or temporal factors. Can be left in a significant amount.
Claims (6)
シトラールと、シトラール分解抑制剤とを含んでなり、
前記シトラール分解抑制剤が、オリーブ果実抽出物、又は、
前記オリーブ果実抽出物と、ビルベリー抽出物、アムラ抽出物、ルブス抽出物、赤ワインもろみ抽出物及びクランベリー抽出物から選択される一種又は二種以上との混合物であり、
前記柑橘類果実様香味組成物を4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
前記柑橘類果実様香味組成物を37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすことを特徴とする、柑橘類果実様香味組成物。 A citrus fruit-like flavor composition,
Comprising citral and a citral degradation inhibitor,
The citral degradation inhibitor is an olive fruit extract, or
A mixture of the olive fruit extract and one or more selected from bilberry extract, amla extract, rubus extract, red wine mash extract and cranberry extract,
The residual amount of citral (mg / L) when the citrus fruit-like flavor composition was stored at 4 ° C. (atmospheric pressure) for 1 week is defined as “Y”,
When the residual amount of citral (mg / L) when the citrus fruit-like flavor composition is stored at 37 ° C. (atmospheric pressure) for 1 week is defined as “X”, formula: X / Y ≧ 0.12 (formula 1 ) Citrus fruit-like flavor composition characterized by satisfy | filling.
前記シトラール分解抑制剤がpH調整剤をさらに含んでなるものである、請求項1に記載の柑橘類果実様香味組成物。 PH of the citrus fruit-like flavor composition is 3.3 or more and 4.1 or less, or
The citrus fruit-like flavor composition according to claim 1, wherein the citral decomposition inhibitor further comprises a pH adjuster.
シトラールと、シトラール分解抑制剤とを混合してなり、
前記シトラール分解抑制剤が、オリーブ果実抽出物、又は、
前記オリーブ果実抽出物と、ビルベリー抽出物、アムラ抽出物、ルブス抽出物、赤ワインもろみ抽出物及びクランベリー抽出物から選択される一種又は二種以上との混合物であり、
前記混合が、
前記柑橘類果実様香味組成物を4℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「Y」とし、
前記柑橘類果実様香味組成物を37℃(大気圧)1週間保存した際の前記シトラールの残存量(mg/L)を「X」とした場合、数式:X/Y≧0.12(数式1)を満たすものである、柑橘類果実様香味組成物の製造方法。 A method for producing the citrus fruit-like flavor composition according to any one of claims 1 to 3,
A mixture of citral and a citral degradation inhibitor,
The citral degradation inhibitor is an olive fruit extract, or
A mixture of the olive fruit extract and one or more selected from bilberry extract, amla extract, rubus extract, red wine mash extract and cranberry extract,
Said mixing is
The residual amount of citral (mg / L) when the citrus fruit-like flavor composition was stored at 4 ° C. (atmospheric pressure) for 1 week is defined as “Y”,
When the residual amount of citral (mg / L) when the citrus fruit-like flavor composition is stored at 37 ° C. (atmospheric pressure) for 1 week is defined as “X”, formula: X / Y ≧ 0.12 (formula 1 ), A method for producing a citrus fruit-like flavor composition.
前記柑橘類果実様香味組成物が、請求項1又は2に記載されたものであることを特徴とする、飲料。 A beverage comprising a citrus fruit-like flavor composition,
The said citrus fruit-like flavor composition is what was described in Claim 1 or 2, The drink characterized by the above-mentioned .
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JP2003096486A (en) * | 2001-09-27 | 2003-04-03 | T Hasegawa Co Ltd | Citrus flavor composition with less flavor deterioration |
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