KR20160049471A - Taste-improving agent for highly intensity sweetener comprising an extract of japanese pepper - Google Patents
Taste-improving agent for highly intensity sweetener comprising an extract of japanese pepper Download PDFInfo
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- KR20160049471A KR20160049471A KR1020150146251A KR20150146251A KR20160049471A KR 20160049471 A KR20160049471 A KR 20160049471A KR 1020150146251 A KR1020150146251 A KR 1020150146251A KR 20150146251 A KR20150146251 A KR 20150146251A KR 20160049471 A KR20160049471 A KR 20160049471A
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- KR
- South Korea
- Prior art keywords
- intensity sweetener
- supercritical fluid
- sweetener
- extract
- improving agent
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- 235000008853 Zanthoxylum piperitum Nutrition 0.000 title abstract description 4
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Classifications
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- A23L1/236—
-
- A23L1/2361—
-
- A23L1/2363—
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- 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
- A23V2200/16—Taste 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
- A23V2250/20—Natural extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Seasonings (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cosmetics (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
본 발명은, 고감미도 감미료의 정미 (呈味) 개선제에 관한 것이다. 상세하게는, 고감미도 감미료의 불쾌한 뒷맛을 개선하는, 즉 불쾌한 감미의 뒤끝을 감소시키는 정미 개선제에 관한 것이다.The present invention relates to a sweet taste improving agent for a high-intensity sweetener. More particularly, the present invention relates to a taste improving agent which improves the unpleasant aftertaste of a high-intensity sweetener, that is, reduces the unpleasant sweetness.
최근의 건강 지향의 고조나 다이어트에 대한 관심으로부터 아스파탐, 스테비아, 아세술팜 K, 수크랄로오스, 네오탐 등의 저칼로리의 고감미도 감미료를 사용한 음식품이나 구강 위생품이 증가하고 있다.In recent years, there has been an increase in the number of foods and oral hygiene products using low-calorie high-intensity sweeteners such as aspartame, stevia, acesulfame K, sucralose and neotam, from the interest in heightened health and diet.
이와 같은 고감미도 감미료는, 자당의 수십 배 내지 수천 배의 감미도를 갖는다는 우수한 성능을 갖는 반면, 식음시에 불쾌한 쓴맛, 아린맛 및 수렴미를 부여한다는 것 외에, 감미가 길게 지속되기 때문에 맛이 깔끔하지 않고, 결과적으로 정미의 질이 자당에 비해 열등하여, 소비자에게 불쾌한 감미감을 부여한다는 결점을 갖고 있다.Such a high-intensity sweetener has excellent performance of having sucrose tens or hundreds of times of sweetness, while it imparts an unpleasant bitter taste, an aring taste and a convergence taste at the time of food intake, It is not clean, and as a result, the quality of the rice is inferior to that of the sucrose, giving the consumer an unpleasant sweetness.
그 때문에, 저칼로리로서 유용한 고감미도 감미료를 각종 음식물에 폭넓게 적용할 때에는, 그러한 정미의 개선이 최대의 과제로 되어 있다.Therefore, when a high-sweetness sweetener useful as a low-calorie is widely applied to various foods, improvement of such taste is a greatest problem.
특히, 감미가 길게 지속되는 감미의 여운, 뒤끝의 문제는, 쓴맛나 아린맛보다 해결이 곤란하여, 이하에 예시하는 바와 같이 여러 가지 기술이 제안되어 왔지만, 모두 충분한 개선 효과를 가져오는 것은 아니었다.In particular, the problems of sweetness and sweetness lasting long in sweetness are more difficult to solve than the bitter taste and aring taste, and various techniques have been proposed as exemplified below, but they did not bring about sufficient improvement effect.
고감미도 감미료의 감미 잔존성의 난점을 해소하기 위하여, 글루콘산 혹은 말산 등의 유기산이나 그 염을 사용하는 방법 (특허문헌 1), 고감미도 감미료와 루틴, 헤스페리딘 등의 천연물을 조합하는 방법 (특허문헌 2, 3), 갈락토만난 분해물, 비트 올리고당 등의 당류를 고감미도 감미료의 미질 (味質) 개선에 사용하는 방법 (특허문헌 4, 5), 사탕수수 유래의 버개스 추출물이나 효소 처리 은행나무잎 엑기스 등의 식물 유래의 추출물을 고감미도 감미료에 배합하는 방법 (특허문헌 6, 7), 퀸산을 감미 개선제로서 사용하는 방법 (특허문헌 8), 용매 추출한 산초 추출물 등의 감각 자극 물질과 퀸산과 바닐라폴리페놀의 3 성분을 조합한 정미 개선제 (특허문헌 9) 등 각종 방법이 제안되어 있다.A method of using an organic acid such as gluconic acid or malic acid or a salt thereof (Patent Document 1), a method of combining a high-intensity sweetener with a natural product such as rutin and hesperidin 2, 3), galactomannan degradation products and bit oligosaccharides are used for improvement of the taste quality of high-intensity sweeteners (Patent Documents 4 and 5), sugarcane-derived bergass extracts and enzyme- (Patent Literature 6, 7), a method of using quinic acid as a sweet taste improving agent (Patent Document 8), a method of mixing a sensory stimulating substance such as a solvent extracted chrysanthemum extract and quinic acid And an anti-tingling agent combining three components of vanilla polyphenol (Patent Document 9).
그러나, 이와 같은 기존의 방법에서는, 고감미도 감미료의 불쾌한 뒷맛을 저감시키기 위하여 개선제를 다량으로 첨가할 필요가 있고, 그 결과, 개선제에서 기인하는 맛이나 향이 오히려 음식품 본래의 향미를 저해하게 되고, 그것을 방지하기 위하여 별도의 첨가제가 필요해진다는 문제점을 갖고 있었다.However, in such conventional methods, it is necessary to add a large amount of an improving agent in order to reduce the unpleasant aftertaste of the high-intensity sweetener. As a result, the taste and flavor caused by the improving agent hinders the inherent flavor of the food and drink, It has a problem that a separate additive is required to prevent it.
그러나, 요즈음의 식 (食) 에 대한 안전의 풍조를 감안하면, 식품용 첨가제의 양이나 수를 안이하게 증가시키는 것은 일반 소비자에게 있어서는 결코 바람직한 것은 아니다.However, taking into consideration the safety of the food these days, it is not preferable for the general consumer to increase the amount or the number of additives for food.
본 발명은 상기 사정을 감안하여 이루어진 것으로, 음식품 또는 구강 위생 제품의 본래의 풍미를 변화시키지 않고, 고감미도 감미료 특유의 불쾌한 뒷맛이나 정미를 1 종류의 첨가제에 의해, 매우 소량의 첨가량으로 효과적으로 억제하는 고감미도 감미료의 정미 (呈味) 개선제를 제공하는 것을 과제로 한다.SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and it is an object of the present invention to effectively suppress an unpleasant aftertaste and a rice cake unique to a high-intensity sweetener without changing the original flavor of a food or a mouth hygiene product with a single additive And an object of the present invention is to provide a sweet taste improving agent for a high-intensity sweetener.
본 발명자들은 상기 과제를 해결하기 위하여 예의 연구를 거듭한 결과, 산초를 초임계 유체로 추출하여 얻어지는 추출물이, 고감미도 감미료의 불쾌한 뒷맛이나 정미를 적은 첨가량으로 효과적으로 억제할 수 있는 것을 알아내어, 본 발명의 완성에 이르렀다.As a result of intensive studies to solve the above problems, the inventors of the present invention have found that an extract obtained by extracting anthocyanins with a supercritical fluid can effectively inhibit the unpleasant aftertaste and yellowness of high-sweetness sweeteners with a small addition amount, The invention has been completed.
즉, 본 발명의 요지는 이하와 같다.That is, the gist of the present invention is as follows.
(1) 산초를 초임계 유체로 추출하여 얻어지는 추출물을 유효 성분으로 하는 고감미도 감미료의 정미 개선제.(1) A purity-improving agent for a high-intensity sweetener comprising an extract obtained by extracting an acid plant with a supercritical fluid as an active ingredient.
(2) 초임계 유체가, 압력 7.4 ∼ 60 ㎫, 온도 20 ∼ 100 ℃ 의 영역에 있어서의 초임계 상태 이산화탄소이고, 초임계 유체의 사용량이 산초의 1 ∼ 20 배 용량이며, 추출 시간이 1 ∼ 6 시간인 상기의 정미 개선제.(2) The supercritical fluid is supercritical carbon dioxide at a pressure of 7.4 to 60 MPa and a temperature of 20 to 100 ° C. The supercritical fluid is used in an amount of 1 to 20 times that of the acacia plant, 6 hours.
(3) 초임계 유체 추출시에, 농도가 5 ∼ 99.5 (w/w)％ 인 에탄올 수용액을 산초의 0.05 ∼ 2 배 용량으로 공존시키는 상기의 정미 개선제.(3) The above-described pomegranate remover, wherein the aqueous ethanol solution having a concentration of 5 to 99.5 (w / w)% is coexisted at a concentration of 0.05 to 2 times the concentration of the acidic plant in the supercritical fluid extraction.
(4) 산초가, 산초의 건조된 열매인 상기의 정미 개선제.(4) The above-described pomegranate remover, wherein the pine tree is the dried fruit of the pine tree.
(5) 고감미도 감미료가, 아스파탐, 스테비아, 수크랄로오스, 아세술팜 K 또는 네오탐인 상기의 정미 개선제.(5) The sweet taste improving agent as described above wherein the high-intensity sweetener is aspartame, stevia, sucralose, acesulfame K or neotame.
(6) 산초를 초임계 유체로 추출하여 얻어지는 추출물을 함유하는 향료 조성물.(6) A perfume composition containing an extract obtained by extracting an acid plant with a supercritical fluid.
(7) 향료 조성물 100 질량부에 대해, 산초의 초임계 유체 추출물이 0.0005 ∼ 10 질량부 함유되는 상기의 향료 조성물.(7) The perfume composition as described above, wherein the supercritical fluid extract of sancho is contained in an amount of 0.0005 to 10 parts by mass based on 100 parts by mass of the perfume composition.
(8) 고감미도 감미료 100 질량부에 대해, 산초의 초임계 유체 추출물을 0.001 ∼ 10 질량부 첨가하는 고감미도 감미료의 정미 개선 방법.(8) A method for improving the palatability of a high-intensity sweetener, wherein 0.001 to 10 parts by mass of an extract of supercritical fluid of anthocyanins is added to 100 parts by mass of a high-intensity sweetener.
(9) 정미 개선이, 고감미도 감미료를 식음한 후의 불쾌한 감미의 뒤끝을 감소시키는 것인 상기의 정미 개선 방법.(9) The method of improving tastes described above, wherein the improvement of the palatability reduces the unpleasant aftertaste of sweetness after eating the high-intensity sweetener.
(10) 고감미도 감미료와, 상기 정미 개선제를 함유하는 고감미도 감미료 함유 조성물.(10) A composition containing a high-intensity sweetener and a high-intensity sweetener containing the above-described pale tinting agent.
(11) 고감미도 감미료와, 상기의 향료 조성물을 함유하는 고감미도 감미료 함유 조성물.(11) A composition comprising a high-intensity sweetener and a high-intensity sweetener containing the above-described perfume composition.
(12) 고감미도 감미료가, 아스파탐, 스테비아, 수크랄로오스, 아세술팜 K 및 네오탐으로 이루어지는 군에서 선택되는 1 종 또는 2 종 이상인 상기의 고감미도 감미료 함유 조성물.(12) The composition as described above, wherein the high-intensity sweetener is at least one selected from the group consisting of aspartame, stevia, sucralose, acesulfame K and neotam.
(13) 상기의 정미 개선제, 상기의 향료 조성물 또는 상기의 고감미도 감미료 함유 조성물을 함유하는 음식품 또는 구강 위생 제품.(13) A food or oral hygiene product containing the above tastage improving agent, the above-mentioned fragrance composition or the above composition containing a high-intensity sweetener.
본 발명의 고감미도 감미료의 정미 개선제는, 고감미도 감미료에 특유의 불쾌한 뒷맛이나 정미를 매우 소량의 첨가량으로 효과적으로 억제할 수 있으므로, 정미 개선제가 음식품 또는 구강 위생 제품의 본래의 풍미를 변화시키는 경우가 없다.The taste improving agent of the high-intensity sweetener of the present invention can effectively suppress the unpleasant aftertaste and the sweet taste unique to the high-sweetness sweetener with a very small amount of addition, and therefore, when the taste improving agent changes the original flavor of the food or oral hygiene product There is no.
따라서, 적용 범위가 확대되고, 그것은 지금까지 미각 면에서 적용 범위에 한계가 있던 고감미도 감미료의 적용 대상의 확대를 가져오는 점에서 큰 의의를 갖는다.Therefore, the range of application is expanded, and it has a great significance in that it enlarges the object of application of a high-intensity sweetener, which has heretofore limited in the range of application in taste.
또, 본 발명의 정미 개선제는, 예로부터 식용에 제공되고 있는 산초를 원료로 하는 점, 추출 용매가 잔존하지 않는 초임계 유체 (특히 이산화탄소는 무미, 무취, 무해) 인 점에서 안전성도 우수하다.In addition, the purity-improving agent of the present invention is superior in safety because of its acidity, which has been used for edible purposes, and supercritical fluid (especially, carbon dioxide is tasteless, odorless, harmless) in which no extraction solvent remains.
[1] 정미 개선제[1] pomegranate improvement agent
(1) 정미 개선제의 원료(1) Raw materials for improving taste
본 발명에 관련된 정미 개선제는 상기 서술한 바와 같이, 정미 개선의 유효 성분으로서 산초의 초임계 유체에 의한 추출물을 함유한다.As described above, the anti-ting agent related to the present invention contains an extract of an acidic supercritical fluid as an active ingredient for improving the taste.
산초 (山椒 ; Japanese pepper ; 학명 Zanthoxylum piperitum) 는, 운향과 초피나무속에 속하는 낙엽저목으로, 수 종의 품종이 있다. 본 발명에 사용하는 산초에는 특별히 품종의 한정은 없다.Japanese pepper (Zanthoxylum piperitum) is a deciduous deciduous tree belonging to the genus Chrysanthemum, and several varieties. There is no particular limitation on the variety of the sancho used for the present invention.
산초의 새싹이나 잎은 일본 요리나 향신료에 사용되고, 건조된 열매는 신미 (辛味) 향신료나 생약 (건위나 구충) 으로서 사용된다. 본 발명에서는, 산초의 식물체 중 어느 부분이라도 원료로서 사용 가능하지만, 특히 건조된 열매가 추출 효율이 우수한 점에서 바람직하다.Sprouts and leaves of Sancho are used for Japanese cooking and spices, and dried fruits are used as spicy spices and herbal medicines. In the present invention, any part of the plant of Sanchos can be used as a raw material, but dried fruit is particularly preferable because of excellent extraction efficiency.
(2) 정미 개선제의 제조 방법, 제형 등(2) Manufacturing method of purity improving agent, formulation, etc.
본 발명의 정미 개선제는, 산초를 초임계 유체를 사용하여 추출함으로써 얻을 수 있다.The taste improving agent of the present invention can be obtained by extracting an acid plant with a supercritical fluid.
초임계 유체에 의한 추출이란, 가압하에 액상이 된 가스, 아임계 내지 초임계 상태에서의 유체에 의한 추출을 의미하는 것인데, 바람직한 형태로서 액상 이산화탄소에 의한 추출, 아임계 내지 초임계 상태의 이산화탄소에 의한 추출을 들 수 있고, 초임계 상태 이산화탄소에 의한 추출이 특히 바람직하다.Extraction with a supercritical fluid means extraction with a gas in a liquid phase under pressure or a fluid in a subcritical state or a supercritical state. As a preferable mode, extraction with liquid carbon dioxide, extraction with carbon dioxide in a subcritical state or supercritical state, , And extraction with supercritical carbon dioxide is particularly preferable.
보다 구체적으로 말하면, 초임계 유체는, 바람직하게는 압력 7.4 ∼ 60 ㎫, 특히 바람직하게는 8 ∼ 20.5 ㎫ 이고, 온도 20 ∼ 100 ℃, 특히 바람직하게는 30 ∼ 80 ℃ 의 영역에 있어서의 초임계 상태 이산화탄소이다.More specifically, the supercritical fluid has a pressure of preferably 7.4 to 60 MPa, particularly preferably 8 to 20.5 MPa, and a supercritical fluid in a temperature range of 20 to 100 ° C, particularly preferably 30 to 80 ° C. The state is carbon dioxide.
또, 초임계 유체의 사용량은, 산초 식물체, 특히 건조된 산초 열매의 1 ∼ 20 배 용량, 특히 1 ∼ 15 배 용량이 바람직하다. 또, 추출 시간은, 1 ∼ 6 시간, 특히 1.5 ∼ 3 시간이 바람직하다.The amount of the supercritical fluid to be used is preferably 1 to 20 times the volume, particularly 1 to 15 times the volume of the sancho plant, especially the dried basil fruit. The extraction time is preferably 1 to 6 hours, particularly 1.5 to 3 hours.
또한, 추출 효율을 높이기 위하여, 상기 초임계 유체 추출시에 엔트레이너 (보조 용매) 를 공존시키는 것이 바람직하다. 그러한 엔트레이너로는, 에탄올수용액이 식품에 사용 가능한 관점에서 바람직하다. 그 에탄올 농도는 5 ∼ 99.5 (w/w)％ , 바람직하게는 30 ∼ 70 (w/w)％ 이다. 또, 엔트레이너의 사용량은 원료인 산초 식물체, 특히 건조된 산초 열매의 0.05 ∼ 2 배, 바람직하게는 0.5 ∼ 1.5 배량이다.Further, in order to increase the extraction efficiency, it is preferable that an entrainer (auxiliary solvent) coexists at the time of extracting the supercritical fluid. As such an entrainer, an aqueous solution of ethanol is preferable from the viewpoint of being usable for food. The ethanol concentration is 5 to 99.5 (w / w)%, preferably 30 to 70 (w / w)%. The amount of the entrainer used is 0.05 to 2 times, preferably 0.5 to 1.5 times the amount of the raw plant, especially the dried pickles.
추출 후, 조 (粗) 추출액을 고액 분리하여 얻어지는 추출 원액을 그대로 정미 개선제로서 사용할 수도 있지만, 필요에 따라 추가로 여과 등의 정제를 실시하여 불순물을 제거할 수도 있다.After the extraction, the crude extract solution obtained by subjecting the crude extract to solid-liquid separation can be used as it is as a purity improving agent as it is. Alternatively, the impurities can be removed by further purification such as filtration if necessary.
또, 본 발명의 초임계 유체 산초 추출물의 성분 농도를 낮게 하고자 하는 경우에는, 추출 원액을 용제로 희석한 형태의 액제로 해도 된다. 그 경우의 용제로는, 예를 들어, 에탄올, 글리세린, 프로필렌글리콜, 트리아세틴, 중사슬 지방산 트리글리세리드, 벤질알코올 등을 들 수 있다.When the concentration of the supercritical fluid of the present invention is lowered, it may be diluted with a solvent. Examples of the solvent in this case include ethanol, glycerin, propylene glycol, triacetin, fatty acid triglyceride, benzyl alcohol and the like.
상기 서술한 산초 추출물이 단독으로 존재하는 액제 형태의 정미 개선제는 본 발명의 바람직한 형태의 일례이기는 하지만, 이것에 한정되는 것은 아니고, 본 발명의 취지를 일탈하지 않는 범위에 있어서, 부가적 성분을 첨가하거나, 혹은 다른 유효 성분과 조합하여 합제로 하는 등, 다양하게 변형하여 실시할 수 있다.Although the purity improving agent in the form of a liquid agent in which the above-described acidulant extract is present alone is an example of a preferred embodiment of the present invention, the present invention is not limited thereto. In the range of not departing from the gist of the present invention, Or a combination thereof with other active ingredients, or the like.
예를 들어, 공지된 각종 천연 향료나 합성 향료와 조합하여 향료 조성물로 하는 것이 예시된다.For example, the perfume composition may be combined with various known natural perfumes or synthetic perfumes.
또, 산화 방지제 (비타민 C, 비타민 E 등) 나 당류, 감미료, 냉감제, 유화 증점 안정제, pH 조정제와 조합한 조성물로서 사용할 수도 있다.It may also be used as a composition in combination with an antioxidant (vitamin C, vitamin E, etc.), a sugar, a sweetener, a cold agent, an emulsion thickening stabilizer and a pH adjuster.
또한, 본 정미 개선제는, 액제 이외의 제형, 예를 들어 동결 건조 또는 가열 건조 등의 처리를 실시하여 고형제로 하여 사용할 수도 있다. 또한, 부형제 (덱스트린 등) 를 첨가하고 분무 건조에 의해 분말상 혹은 과립상, 나아가서는 정제로 하는 것도 가능하고, 용도에 따라 다양한 제형을 채용할 수 있다.The tin-smelling-improving agent may be used as a solid agent after treatment with a formulation other than the liquid agent, for example, freeze-drying or heat drying. In addition, it is also possible to add an excipient (dextrin or the like) and spray-dry it into a powdery or granular form and further to a tablet, and various formulations may be employed depending on the application.
향료 조성물로 하는 경우에 조합하는 향료 성분으로는, 예를 들어, 아세토페논, 벤즈알데히드, 페닐아세트알데히드, 신남알데히드, 아니스알데히드, 이오논, 이소발레르산이소아밀, 이소발레르산에틸, 아세토아세트산에틸, 레불린산에틸, 피루브산에틸, 인돌, 노나락톤, 데카락톤, 운데카락톤, 도데카락톤, 에틸바닐린, 말톨, 에틸말톨, 푸라네올, 소톨론, 피넨, 리모넨, 미르센, 테르피놀렌, 리날로올, 게라니올, 시트로넬롤, 멘톨, 시네올, 멘토퓨란, 리모넨옥사이드, 피넨옥사이드, 리날로올옥사이드, 시트랄, 멘톤, 카르본, 풀레곤, 피페리톤, 아세트산리날릴, 아세트산멘틸, 아세트산테르피닐 등의 향료 케미컬 ; 감귤 등의 프루트계 정유 ; 애플, 파인애플, 그레이프 등의 회수 플레이버 ; 밀크, 버터, 치즈, 요구르트 등의 유계 향료 ; 아니스, 펜넬, 올스파이스, 카밀레, 페퍼민트 테일, 카르다몸, 감초, 쿠민, 클로브, 캐러웨이, 코리앤더, 세이보리, 샐비어, 차조기, 시나몬, 진저, 셀러리, 스피어민트, 타임, 타라곤, 딜, 쓴쑥, 당근, 바질, 히솝, 라벤더, 레몬그라스, 로즈메리, 월계수 등의 향신료의 정유 또는 추출물 등을 들 수 있다.Examples of the perfume ingredient to be combined with the perfume composition include a perfume ingredient such as acetophenone, benzaldehyde, phenylacetaldehyde, cinnamaldehyde, anisaldehyde, ionone, isovaleric acid iodine mill, ethyl isovalerate, ethyl acetoacetate, But are not limited to, ethyl benzoate, ethyl benzoate, ethyl benzoate, ethyl benzoate, ethyl benzoate, ethyl benzoate, ethyl benzoate, ethyl benzoate, ethyl benzoate, ethyl benzoate, The present invention relates to a pharmaceutical composition comprising at least one compound selected from the group consisting of lignolol, geraniol, citronellol, menthol, cineol, mentofuran, limonene oxide, pinen oxide, linalooloxide, citral, menton, Fragrance chemicals such as menthyl acetate and terpinyl acetate; Essential oils such as citrus; Recovered flavors such as apple, pineapple, grapefruit; Oil-based fragrances such as milk, butter, cheese, and yogurt; Cereal, Cinnamon, Ginger, Celery, Spearmint, Time, Tarragon, Dill, Wormwood, Carrot, Anise, Fennel, Allspice, Camomile, Peppermint Tail, Cardamom, Licorice, Cumin, Clove, Caraway, Coriander, Essential oils and extracts of spices such as basil, hyssop, lavender, lemon grass, rosemary and laurel water.
향료 성분을 함유하는 향료 조성물 중의 산초 초임계 유체 추출물의 배합량으로는, 향료 조성물 100 질량부에 대해 산초 초임계 유체 추출물의 질량은 0.0005 ∼ 10 질량부가 바람직하고, 0.001 ∼ 4 질량부가 특히 바람직하고, 가장 바람직하게는 0.003 ∼ 3.0 질량부 (향료 조성물 중에 30 ∼ 30,000 ppm) 이다.The blending amount of the Sanso supercritical fluid extract in the perfume composition containing the perfume ingredient preferably ranges from 0.0005 to 10 parts by mass, particularly preferably from 0.001 to 4 parts by mass, based on 100 parts by mass of the perfume composition, And most preferably 0.003 to 3.0 parts by mass (30 to 30,000 ppm in the perfume composition).
향료 조성물에는, 산초 초임계 유체 추출물이 매우 적은 양밖에 함유되어 있지 않기 때문에, 향료 조성물 중의 향료 성분의 향기에 악영향을 미치지 않는 것도 본 발명의 이점이다.It is an advantage of the present invention that the fragrance composition contains only a very small amount of the exfoliant supercritical fluid extract and does not adversely affect the fragrance of the perfume composition in the perfume composition.
정미 개선제 조성물을 조제할 때에 사용할 수 있는 유화 증점 안정제로는, 예를 들어 한천, 알긴산, 카리기난, 구아 검, 펙틴, 잔탄 검, 젤란 검 등을 들 수 있다. 또, pH 조정제로는, 예를 들어 염산, 수산화나트륨, 시트르산, 시트르산나트륨, 말산, 말산나트륨, 락트산, 락트산나트륨, 타르타르산, 타르타르산나트륨 등을 들 수 있다.Examples of the emulsion thickening stabilizers which can be used when preparing the taste improving composition are, for example, agar, alginic acid, cariguanan, guar gum, pectin, xanthan gum, gellan gum and the like. Examples of the pH adjuster include hydrochloric acid, sodium hydroxide, citric acid, sodium citrate, malic acid, sodium malate, lactic acid, sodium lactate, tartaric acid and sodium tartrate.
[2] 고감미도 감미료[2] Highly sweetness sweetener
본 발명의 정미 개선제가 개선 대상으로 하는 고감미도 감미료는, 자당의 수백 배 내지 수천 배의 높은 감미를 갖는 천연물 유래 또는 합성의 감미료를 말하고, 스테비아 (Stevia), 감초 추출물, 토마틴 (Thaumatin), 글리시리진, 글리시리진산이나트륨, 글리시리진산암모늄, 사카린, 사카린나트륨, 아스파탐, 아세술팜 K (Acesulfame K), 수크랄로오스 (Sucralose), 알리탐 (Alitame), 네오탐 (Neotame) 등을 예시할 수 있다.The high-purity sweetener to be improved by the purity improving agent of the present invention refers to a natural agent-derived or synthetic sweetener having a high sweetness of several hundred to several thousand times that of sucrose, and includes sweeteners such as Stevia, licorice extract, Thaumatin, Examples thereof include glycyrrhizin, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin, sodium saccharin, aspartame, acesulfame K, sucralose, alitame, neotame, etc. .
본 발명의 정미 개선제는, 고감미도 감미료의 종류에는 제한되지 않고 사용할 수 있지만, 특히 아스파탐, 스테비아, 수크랄로오스, 아세술팜 K, 네오탐의 정미 개선에 사용하는 것이 자연스러운 감미질을 표현할 수 있는 점에서 바람직하다.The taste improving agent of the present invention is not limited to the kind of the high-intensity sweetener, but it can be used particularly for improvement of the purity of aspartame, stevia, sucralose, acesulfame K and neotam. .
본 발명의 정미 개선제는, 고감미도 감미료에 소량 첨가함으로써, 고감미도 감미료에 특유의 불쾌한 뒷맛이나 정미가 효과적으로 억제된 고감미도 감미료 함유 조성물로서 제공할 수 있다.The tastiness improving agent of the present invention can be provided as a composition containing a high-intensity sweetener, which is effectively suppressed by an unpleasant aftertaste or yellowness unique to a high-tasting sweetener by adding a small amount to a high-tasting sweetener.
고감미도 감미료 함유 조성물로 하는 경우에는, 고감미도 감미료 및 본 발명의 정미 개선제 외에, 각종 당류, 유기산, 전분, 덱스트린 등, 통상 사용되는 분산제, 부형제 등을 적절히 함유할 수 있다.When a composition containing a high-intensity sweetener is used, conventionally used dispersing agents and excipients such as various saccharides, organic acids, starch and dextrin may be suitably contained in addition to the high-intensity sweetener and the taste improving agent of the present invention.
본 발명의 정미 개선제를 고감미도 감미료에 첨가하는 경우에는, 고감미도 감미료 100 질량부에 대해, 산초 초임계 추출물 0.001 ∼ 10 질량부가 통상이며, 0.005 ∼ 5 질량부가 바람직하고, 보다 바람직하게는 0.023 ∼ 2.3 질량부이다.When the pale tasting agent of the present invention is added to a high-sweetness sweetener, 0.001 to 10 parts by mass of the amino acid supercritical extract is usually added in an amount of 0.005 to 5 parts by mass, more preferably 0.023 to 5 parts by mass, 2.3 parts by mass.
또, 본 발명의 정미 개선제는, 고감미도 감미료를 함유하고 있는 음식품이나 구강 위생 제품에 소량 첨가함으로써, 고감미도 감미료에 특유의 불쾌한 뒷맛이나 정미가 효과적으로 억제되고, 음식품이나 구강 위생 제품의 정미를 개선할 수도 있다.In addition, the taste-improving agent of the present invention is effective in suppressing the unpleasant aftertaste and yellowness unique to high-sweetness sweeteners by adding a small amount to a food or drink or an oral hygiene product containing a high-sweetness sweetener, .
본 발명의 정미 개선제를 첨가할 수 있는 음식품 또는 구강 위생 제품은 특별히 한정되지 않는다. 음식품으로는, 예를 들어 커피, 홍차, 스포츠 드링크, 유음료 등의 음료 ; 캔디, 정과, 추잉 검 등의 과자류 ; 젤리, 칠드 디저트 등의 빙과 ; 요구르트 등의 유제품 ; 등을 들 수 있다. 또, 펫 푸드 등의 펫용 사료도 음식품에 포함된다.The food or oral hygiene product to which the taste-improving agent of the present invention can be added is not particularly limited. Food and beverages include, for example, beverages such as coffee, tea, sports drinks, and milk drinks; Confectionery such as candy, confection, and chewing gum; Ice creams such as jelly, chilled dessert; Dairy products such as yogurt; And the like. In addition, feed for pets such as pet food is included in the food and drink.
또, 구강 위생 제품으로는, 예를 들어 치약, 세구액, 구중 청량제, 시트상 필름 등을 들 수 있다.Examples of oral hygiene products include toothpaste, mouthwash, mouthwash, sheet-like film, and the like.
또, 본 발명의 정미 개선제를, 고감미도 감미료를 함유하고 있는 음식품이나 구강 위생 제품에 첨가하는 경우에는, 음식품이나 구강 위생 제품의 종류나 제형에 따라 상이하지만, 그 음식품이나 구강 위생 제품 중의 정미 개선 성분 함량으로서 0.0001 ∼ 5 질량％ 가 통상이며, 0.001 ∼ 2 질량％ 가 바람직하다.When the taste-improving agent of the present invention is added to a food or drink or an oral hygiene product containing a high-intensity sweetener, it may vary depending on the type and formulation of the food or oral hygiene product. However, Is generally from 0.0001 to 5 mass%, and preferably from 0.001 to 2 mass%.
실시예Example
이하, 실시예 및 비교예에 의해 본 발명을 더욱 상세하게 설명하지만, 본 발명은 이들에 의해 전혀 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited thereto at all.
[제조예 1] (산초의 물에 의한 추출물) [Preparation Example 1] (Extraction with water of sancho)
산초 건조 열매 50 g 에 물 250 g 을 첨가하여 실온하에서 1 시간 추출한 후, 추출액을 고액 분리하여 175 g (Brix 2.0) 의 추출액을 얻었다.250 g of water was added to 50 g of dried fruit of Sanchos, and the mixture was extracted at room temperature for 1 hour. The extract was subjected to solid-liquid separation to obtain 175 g (Brix 2.0) of extract.
[제조예 2] (산초의 초임계 이산화탄소에 의한 추출물)[Production Example 2] (Extraction of supercritical carbon dioxide of sancho)
산초 건조 열매 180 g 에 50 (w/w)％ 에탄올을 180 g 첨가하고, 교반 혼합한 후 곧바로 추출조에 주입하고, 압력 10 ㎫, 온도 40 ℃ 의 초임계 이산화탄소를 연속적으로 2 시간 반 공급하여 추출을 실시하였다.180 g of 50 (w / w)% ethanol was added to 180 g of the dried fruit of the acidophilus, and the mixture was stirred and mixed immediately. Then, supercritical carbon dioxide at a pressure of 10 ㎫ and a temperature of 40 캜 was continuously supplied for 2 hours Respectively.
초임계 이산화탄소는, 원료인 산초 건조 열매에 대해 7.1 배 용량 사용하였다.Supercritical carbon dioxide was used at a ratio of 7.1 times with respect to the dried fruit of Sancho.
추출조로부터 유출되는 추출물 함유 초임계 이산화탄소는, 압력 4 ㎫, 온도 25 ℃ 로 유지한 분리조로 옮기고, 추출물을 이산화탄소로부터 분리하여 74 g 의 추출액을 얻었다.The supercritical carbon dioxide containing the extract flowing out from the extraction tank was transferred to a separation tank maintained at a pressure of 4 MPa and a temperature of 25 ° C, and the extract was separated from carbon dioxide to obtain 74 g of an extract.
얻어진 추출액을 -5 ℃ 에서 하룻밤 정치 (靜置) 하고, 그 후 규조토 여과를 실시하여, 본 발명의 정미 개선제를 얻었다.The resulting extract was allowed to stand overnight at -5 DEG C and then subjected to diatomaceous filtration to obtain the taste improving agent of the present invention.
얻어진 본 발명의 정미 개선제는 산초 특유의 플로랄 노트가 적은 용액이었다.The obtained pale taste improving agent of the present invention was a solution having little floral notes specific to the acidic saponin.
[분석예 1][Analysis Example 1]
산초 물 추출물과 산초 초임계 이산화탄소 추출물을 각 0.2 g 씩 가스 크로마토그래피 (GC) 용 바이알병에 정밀 칭량하고, 그곳에 내부 표준 물질 (2-옥탄올 (octanol) ; 0.405 w/v％ 의 에탄올 용액) 을 5 ㎕ 첨가하고, 하기의 조건에서 GC-MS 분석을 실시하여, 플로랄 노트를 나타내는 대표적인 향기 성분과 산쇼올의 함유량을 각각 정량하였다.0.2 g of each of the water extract of sanbuchi and the supercritical carbon dioxide extract of the sancho was precisely weighed into a vial for gas chromatography (GC), and an internal standard substance (2-octanol; 0.405 w / v% ethanol solution) Was added thereto, and GC-MS analysis was carried out under the following conditions to determine representative fragrance components representing floral notes and acid shoal content, respectively.
고감미도 감미료의 불쾌한 뒷맛을 개선하는 정미 개선제는, 개선제 자체에 특유의 향기가 없어, 정미에 영향을 미치는 산쇼올 등의 성분이 많은 것이 요망된다.It is desired that the purity improving agent which improves the unpleasant aftertaste of the high-intensity sweetener does not have a peculiar odor in the improving agent itself and a large amount of components such as acid shaol affecting the purity.
그래서, 특유의 향기로서, 산초 특유의 플로랄 노트에 기여하는 시트로넬랄, 아세트산시트로넬릴, 아세트산게라닐을 측정하였다.Thus, citronellal, citronellanil, and geranyl acetate, which contribute to floral notes unique to the Japanese apricots, were measured as specific scents.
또, 정미에 영향을 미치는 성분으로서, 산쇼올 및 하이드록시산쇼올을 측정하였다.In addition, acid chelol and hydroxy acid chelol were measured as components affecting the purity.
<분석 조건><Analysis condition>
이상의 분석 결과로부터, 산초를 초임계 이산화탄소로 추출하면, 종래 사용되어 온 물에 의한 추출물에 비해, 플로랄 노트의 향기 성분의 함유량이 적고, 산쇼올 등의 정미를 느끼게 하는 성분이 많이 추출되는 것을 알 수 있었다.From the above analysis results, it was found that extracting the acid plant with supercritical carbon dioxide revealed that the content of the fragrance component of the floral notes was smaller than that of the extract obtained by using water, I could.
[슈가리스 추잉 검][Sugarless Chewing Sword]
검 베이스 25 질량부, 자일리톨 38.7 ∼ 39.0 질량부, 말티톨 18.7 질량부, 환원 팔라티노오스 15 질량부, 아스파탐 1.2 질량부, 아세술팜 K 0.1 질량부를 혼합하고, 민트 플레이버 1 질량부 및 각 소재를 첨가하고, 롤러에 의해 균일하게 혼련하였다. 그 후, 통상적인 방법에 따라 압전 성형하여, 판상의 슈가리스 추잉 검을 조제하였다.25 parts by mass of gum base, 38.7 to 39.0 parts by mass of xylitol, 18.7 parts by mass of maltitol, 15 parts by mass of reduced palatinose, 1.2 parts by mass of aspartame and 0.1 part by mass of acesulfame K were mixed and 1 part by mass of mint flavor and each material were added , And kneaded uniformly by a roller. Thereafter, piezoelectric molding was carried out according to a conventional method to prepare a plate-like sugar lysing gum.
표 2 의 처방에 따라 조제한 슈가리스 추잉 검에, 퀸산 (나칼라이 테스크 주식회사 제조), 산초 물 추출물 (제조예 1), 산초 초임계 이산화탄소 추출물 (제조예 2) 을 각각 첨가하여, 실시예 1 ∼ 4, 비교예 1 ∼ 3 의 샘플 7 종을 조제하였다.(Manufactured by Nacalai Tesque Co., Ltd.), a sancho water extract (Preparation Example 1) and a sancho supercritical carbon dioxide extract (Preparation Example 2) were added to the Sugaris chewing gum prepared according to the prescription of Table 2, 4 and Comparative Examples 1 to 3 were prepared.
샘플 7 종 중, 산초 물 추출물의 첨가품, 그리고 산초 초임계 이산화탄소 추출물 첨가품에 관해서는, 분석예 1 에 따라, 플로랄 노트의 향기 성분 (시트로넬랄, 아세트산시트로넬릴, 아세트산게라닐) 과 정미에 영향을 미치는 성분 (산쇼올 및 하이드록시산쇼올) 의 함유량을 정량 분석하였다. 그 결과를 표 2 에 나타낸다.Of the seven samples, the addition of the sancho water extract and the addition of the sancho supercritical carbon dioxide extract were carried out in the same manner as in Example 1 except that the fragrance components of the floral notes (citronellal, citronellaryl acetate, geranyl acetate) and The contents of the components affecting the pomegranate (acidol and hydroxy acidol) were quantitatively analyzed. The results are shown in Table 2.
상기의 샘플 7 종에 대해, 10 명의 패널에 의해 정미 개선 효과에 관한 관능 평가를 실시하였다.Sensory evaluation on the taste improvement effect was carried out by ten panelists on the above seven samples.
관능 평가는 이하의 평가 기준을 사용하여 비교예 및 실시예의 불쾌한 감미의 뒤끝, 기호성에 관한 각 항목을 점수로 평가하고, 각 패널의 평가점을 평균하였다. 결과를 표 3 에 나타낸다.Using the following evaluation criteria, the sensory evaluation was carried out by evaluating each item concerning the unpleasant sweetness and palatability of the comparative examples and the examples using the scores, and the evaluation points of the respective panels were averaged. The results are shown in Table 3.
＜평가 기준＞<Evaluation Criteria>
(불쾌한 감미의 뒤끝)(Back of unpleasant sweetness)
매우 강하다 : 5 점Very strong: 5 points
강하다 : 4 점Strong: 4 points
중간 정도 : 3 점Medium: 3 points
약하다 : 2 점Weak: 2 points
매우 약하다 : 1 점Very weak: 1 point
(기호성)(Palatability)
매우 높다 : 5 점Very high: 5 points
높다 : 4 점High: 4 points
중간 정도 : 3 점Medium: 3 points
낮다 : 2 점 Low: 2 points
매우 낮다 : 1 점Very low: 1 point
산초 초임계 이산화탄소 추출물을 첨가한 것은, 퀸산 첨가와 비교하여 불쾌한 감미의 뒤끝이 약하고, 기호성이 높았다.The addition of the supercritical carbon dioxide extract of Sanchos was lower than that of the addition of quinic acid.
[슈가리스 캔디][Sugary candy]
표 4 의 슈가리스 캔디를 조제하였다.The Sugaris candy of Table 4 was prepared.
냄비에 환원 맥아당 물엿 400 질량부, 물 30 질량부, 아세술팜 K 0.15 질량부, 수크랄로오스 0.05 질량부를 넣고, 서서히 가열하여 완전하게 용해시키고, 이것을 통상적인 방법에 따라 155 ℃ 가 될 때까지 졸였다.400 parts by weight of reduced maltose sugar syrup, 30 parts by weight of water, 0.15 parts by weight of acesulfame K and 0.05 parts by weight of sucralose were added to the pot, and the mixture was slowly heated to completely dissolve it. It was sol.
이것에 비교예 4 는 레몬 플레이버를 0.3 질량부, 비교예 5 는 레몬 플레이버를 0.3 질량부에 추가로 산초 물 추출물 (제조예 1) 을 0.1 질량부, 실시예 5 는 레몬 플레이버를 0.3 질량부에 추가로 산초 초임계 이산화탄소 추출물 (제조예 2) 을 0.001 질량부 첨가하여 혼합한 후, 디포짓에 의해 캔디를 성형하였다.In Comparative Example 4, 0.3 part by mass of the lemon flavor and 0.3 part by mass of the lemon flavor were added to Comparative Example 5, and 0.1 part by mass of the acid extract (Preparation Example 1) and 0.3 part by mass of the lemon flavor In addition, 0.001 part by mass of a hydrogen peroxide supercritical carbon dioxide extract (Preparation Example 2) was further added and mixed, and the candy was formed by the dipping.
10 명의 패널에 의해, 슈가리스 추잉 검의 경우와 동일한 평가 기준에 따라 관능 평가를 실시하였다. 관능 평가의 결과를 표 5 에 나타냈다.Sensory evaluation was performed by 10 panelists according to the same evaluation criteria as in the case of Sugaris chewing gum. The results of the sensory evaluation are shown in Table 5.
산초 초임계 이산화탄소 추출물을 첨가한 실시예 5 의 슈가리스 캔디는 불쾌한 감미의 뒤끝이 약하고, 기호성이 높았다.The Sugaris candy of Example 5 to which the Sanso supercritical carbon dioxide extract was added had a poor trail of unpleasant sweetness and high palatability.
한편, 산초 초임계 이산화탄소 추출물을 첨가하지 않은 비교예 4 및 5 의 슈가리스 캔디는 불쾌한 감미의 뒤끝이 강하고, 기호성이 낮았다.On the other hand, the Sugaris candies of Comparative Examples 4 and 5 without addition of the Sanso supercritical carbon dioxide extract had strong unpleasant sweet taste and low palatability.
본 발명의 정미 개선제는, 음식품 또는 구강 위생 제품의 본래의 풍미를 변화시키지 않고, 고감미도 감미료 특유의 불쾌한 뒷맛이나 정미를 효과적으로 억제할 수 있는 정미 개선제로서 널리 이용 가능하다.The taste improving agent of the present invention can be widely used as a taste improving agent which can effectively suppress the unpleasant aftertaste and yellowness unique to the high-intensity sweetener without changing the original flavor of the food or oral hygiene product.
Claims (13)
초임계 유체가, 압력 7.4 ∼ 60 ㎫, 온도 20 ∼ 100 ℃ 의 영역에 있어서의 초임계 상태 이산화탄소이고, 초임계 유체의 사용량이 산초의 1 ∼ 20 배 용량이며, 추출 시간이 1 ∼ 6 시간인 정미 개선제.The method according to claim 1,
Wherein the supercritical fluid is supercritical carbon dioxide at a pressure of 7.4 to 60 MPa and a temperature of 20 to 100 DEG C and the supercritical fluid is used at a rate of 1 to 20 times that of an acacia tree and the extraction time is 1 to 6 hours Purity improving agent.
초임계 유체 추출시에, 농도가 5 ∼ 99.5 (w/w)％ 인 에탄올 수용액을 산초의 0.05 ∼ 2 배 용량으로 공존시키는 정미 개선제.3. The method according to claim 1 or 2,
An aqueous solution of ethanol having a concentration of 5 to 99.5 (w / w)% at the time of extracting the supercritical fluid is coexisted at 0.05 to 2 times the volume of the acidic solution.
산초가, 산초의 건조된 열매인 정미 개선제.4. The method according to any one of claims 1 to 3,
An antiseptic agent which is dried fruit of Sanchodong, Sancho.
고감미도 감미료가, 아스파탐, 스테비아, 수크랄로오스, 아세술팜 K 또는 네오탐인 정미 개선제.5. The method according to any one of claims 1 to 4,
A high-sweetness sweetener is aspartame, stevia, sucralose, acesulfame K or neotam.
향료 조성물 100 질량부에 대해, 산초의 초임계 유체 추출물이 0.0005 ∼ 10 질량부 함유되는 고감미도 감미료의 정미 개선용 향료 조성물.The method according to claim 6,
A fragrance composition for improving the palatability of a high-intensity sweetener, wherein the supercritical fluid extract of the plant is contained in an amount of 0.0005 to 10 parts by mass based on 100 parts by mass of the perfume composition.
정미 개선이, 고감미도 감미료를 식음한 후의 불쾌한 감미의 뒤끝을 감소시키는 것인 방법.9. The method of claim 8,
Wherein the sweet taste improvement reduces the unpleasant sweetness after sweetening the high-intensity sweetener.
고감미도 감미료가, 아스파탐, 스테비아, 수크랄로오스, 아세술팜 K 및 네오탐으로 이루어지는 군에서 선택되는 1 종 또는 2 종 이상인 고감미도 감미료 함유 조성물.The method according to claim 10 or 11,
Wherein the high-intensity sweetener is at least one selected from the group consisting of aspartame, stevia, sucralose, acesulfame K, and neotam.
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