JP2003210119A - Milk or animal protein odor control agent - Google Patents

Abstract

(57) [Problem] To provide an odor suppressant capable of suppressing the odor of milk or animal protein and further suppressing the generation of the return odor. The odor suppressant contains chlorogenic acid as an active ingredient.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an odor suppressing agent for reducing the unpleasant odor of milk or animal protein.

[0002]

2. Description of the Related Art Protein, which is a major component of the human body, plays an important role in the fields of food and drink, and not only in terms of its nutritional properties, but also in its binding property, foaming property,
It is often used in terms of physical properties such as emulsification and physiological functions such as suppression of blood pressure increase. For example, casein, which is the main component of milk protein contained in milk, has a high nutritional value and excellent solubility, emulsifying property, and binding property at low temperatures. , Dairy products, health foods, liquid coffee whiteners, processed meat products, etc. In addition, collagen, which is the main component of animal protein, is a major component of the dermis and connective tissue and has high moisturizing properties, so expecting cosmetic effects of collagen, cosmetics, health foods, drinks,
Widely used in confectionery. However, some milk proteins and animal proteins have an unpleasant odor. In particular, the above-mentioned casein and collagen each have a peculiar unpleasant odor generally called a casein odor and a collagen odor, respectively, so that there is a problem that the use amount and the use range thereof are limited.

In order to solve the above problems, various methods have heretofore been proposed. As a method for removing the odor of casein, for example, a method of adding an aqueous cyclodextrin solution to an aqueous casein sodium system (Japanese Patent Publication No. 51-6219) and a method of adding whey minerals to sodium caseinates (Japanese Patent Laid-Open No. 8-58). -5658
No. 3), a casein dispersed solution is stirred and washed at a predetermined shear rate, and an odor substance contained in casein is transferred to alkaline water or the like to be removed (JP-A-2000-270782).
Issue). In addition, as a method for removing the odor of collagen, for example, a method of masking the collagen odor by adding sucrose (Japanese Patent Laid-Open No. 20-29200)
No. 00-152757), a method of carrying out the step of treating fish skin with an organic solvent and the step of centrifuging (Japanese Patent Laid-Open No. 200-200200)
No. 0-256398) has been proposed.

[0004]

However, the above-mentioned prior art is effective only against the unpleasant odor of either casein or collagen, and it is difficult to suppress the odor of milk or animal protein widely. there were. Also,
It was also difficult to effectively suppress the returning odor generated after storing milk or animal protein. The object of the present invention is to provide an odor suppressant for milk or animal protein, which can reduce unpleasant odors of milk or animal protein and can also effectively suppress the return odor thereof. And

[0005]

Means for Solving the Problems As a result of intensive studies for solving the above problems, the present inventors have found that chlorogenic acid is effective in reducing the unpleasant odor of milk or animal protein. The present invention has been completed based on these findings. That is, the present invention is an odor suppressant for milk or animal protein, which contains chlorogenic acid as an active ingredient.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION As described above, the odor suppressant for milk or animal protein of the present invention is characterized by containing chlorogenic acid as an active ingredient, and the odor suppressor is added to milk or animal protein. By adding them, it is possible to obtain an excellent effect that their unpleasant odors are reduced and, further, their return odors are effectively suppressed. It is considered that the reason why these effects are obtained is that chlorogenic acid denatures and inactivates the odorous component of milk or animal protein, and that chlorogenic acid itself has a masking effect due to the taste.

The odor control agent of the present invention may be any one as long as it contains chlorogenic acid as an active ingredient, and may contain other ingredients as long as the effects of the present invention are not impaired.
Therefore, chlorogenic acid (3-caffeylquinic acid), which is the active ingredient of the odor control agent of the present invention, is commercially available, but it is not always necessary to obtain a pure product, and an extract from a natural product is used. Good. For example, chlorogenic acid is
It is contained in the form of potassium caffeine chlorogenate in coffee beans, and, although in a trace amount, tobacco leaves,
It is widely found in sweet potatoes, pear leaves, apple pulp and many other plants. In the odor suppressor of the present invention, as an active ingredient, chlorogenic acid, for example, an extract of green coffee beans obtained by the following method can be used.

That is, first, 3 to 20 times by weight of ethanol or 50 to 70% of water-containing ethanol or water was added to ground coffee beans, and the mixture was dried at 60 to 100 ° C. for 1 to 1: 1.
Heat for 0 hours. After cooling, to the extract obtained by separating and removing insoluble solids, hydrochloric acid was added so that the concentration of hydrochloric acid was 3 to 10%, and the mixture was heated and stirred at 50 to 100 ° C for 30 minutes to 5 hours, Hydrolyze. Then, after concentration, the concentrate is
Neutralize with sodium hydroxide, potassium hydroxide, etc.,
Furthermore, it is treated with a porous polymer resin and adsorbed to the resin,
Then, the resin is subjected to an elution treatment with ethanol or the like to obtain a coffee green bean extract containing chlorogenic acid. Alternatively, without hydrolyzing the extract, the solvent is directly recovered and concentrated, and then washed with methylene chloride or the like, and then adsorbed with a porous polymer resin in the same manner as above, thereby containing chlorogenic acid. A coffee green bean extract is obtained. The green coffee bean extract thus obtained contains 25 to 70% of a mixture of chlorogenic acid and caffeic acid or a mixture of chlorogenic acid and a chlorogenic acid homologue in terms of chlorogenic acid.

In the odor control agent of the present invention, chlorogenic acid or an extract containing the same may be directly used, or may be used in the form of a composition with an appropriate diluent or carrier. Examples of such diluents or carriers include gum arabic, dextrin, glucose, cyclodextrin, solid diluents or carriers such as sucrose, liquid diluents or carriers such as water, ethanol, propylene glycol, glycerin, surfactants. Can be mentioned. With such a diluent or carrier,
Chlorogenic acid or an extract containing it can be made into a liquid form, an emulsion form, a paste form, a powder form, a granule form, and other appropriate dosage forms. Further, the dosage form of the odor suppressing agent of the present invention may be appropriately determined according to the food or drink containing the milk or animal protein to be applied.

The milk protein to which the present invention is applied is
Various proteins contained in milk and compositions containing them, specifically, casein, α-lactalbumin, β-lactoglobulin, lactoferrin, whey protein concentrate (WPC), total milk protein (TMP), Milk protein peptide etc. are mentioned. Casein includes lactic acid casein, acid casein, rennet casein, caseinate, and casein degradation products.

Animal proteins to which the present invention is applied are proteins (excluding milk proteins) contained in animal foods and compositions containing them, and specifically, collagen, marine peptides, livestock peptides, Examples include egg white peptides and the like. Collagen includes collagen peptide and gelatin.

As foods and drinks containing milk or animal protein, various processed foods such as nutritional foods, health foods, meat products, fish paste products, dressing products, emulsified products such as dips, baby milk powder (whole milk powder, Skimmed milk powder), yogurt,
Dairy products such as ice cream, process cheese, coffee whitener, cooked foods such as cream soup, powdered oil and fat (for food and feed), infant formula, cream liqueur, whey beverages, carbonated beverages, lactic acid bacteria beverages and other beverages , Creaming powder, cakes, cookies, buns, jellies, confectionery, candies, snacks, and other confectionery, udon,
Noodles such as ramen and pasta, frozen foods, capsule products,
Mention may be cosmetics.

In order to obtain the effects of the present invention, the odor suppressing agent of the present invention may be added to foods and drinks containing milk or animal protein, and the mixing timing and mixing method are not limited. The amount of the odor suppressing agent of the present invention is not particularly limited, with respect to the amount of milk or animal protein which is a target for suppressing odor, usually, chlorogenic acid is in the range of 0.001 to 0.1% by weight. Is the amount. When the amount of chlorogenic acid is less than 0.001% by weight, there is almost no effect of suppressing the odor, and 0.
If it exceeds 1% by weight, inconveniences such as deterioration of flavor of foods and drinks occur.

[0014]

EXAMPLES Next, the present invention will be explained with reference to examples.
The present invention is not limited to the examples below.

Reference Example 1: Preparation of green coffee bean extract containing chlorogenic acid, etc. 300 g of green coffee beans were ground in a coffee mill, and 1500 g of 70% aqueous ethanol solution was added to the ground product, and the mixture was heated to 90 ° C.
Heated with stirring for 2 hours. After cooling, the insoluble solid content was removed to obtain 1100 g of an extract. After concentrating this extract under reduced pressure to remove ethanol, add 180 g of 35% hydrochloric acid to adjust the concentration of hydrochloric acid in the extract to about 5%, and heat with stirring at 70 ° C for 1 hour. did. After cooling, 300 under reduced pressure
The resulting concentrated solution was neutralized by adding 20% sodium hydroxide, and then 600 g of methylene chloride was added and thoroughly mixed and stirred. After separating the aqueous layer, it was gradually poured into a column filled with 500 ml of Diaion HP-20 resin (trade name, manufactured by Mitsubishi Chemical Corporation). Then, the resin was thoroughly washed with water, and then 750 g of a 95% ethanol aqueous solution was passed to elute chlorogenic acids. After concentrating the obtained eluate under reduced pressure,
Green coffee extract containing dried chlorogenic acid
27 g were obtained.

Example 1, Comparative Example 1: Casein odor reducing effect Non-fat dry milk solution (Comparative Example 1) consisting of 8% by weight of skim milk powder and 92% by weight of soft water, and green coffee beans obtained in Reference Example 1 in the solution. A skim milk powder solution (Example 1) containing 0.006% by weight of the extract was prepared. Then, a well-trained panelist conducted a sensory evaluation of the casein odor of each skim milk powder solution. The results are shown in Table 1.

[0017]

[Table 1]

Example 2, Comparative Example 2: Effect of reducing collagen odor 3% by weight of deodorized collagen (trade name, manufactured by Hasegawa Koryo Co., Ltd.),
A collagen solution (Comparative Example 2) comprising 10% by weight of Sunfructo OS-13 (trade name, manufactured by Sanmatsu Kogyo Co., Ltd.), 0.19% by weight of citric acid, 0.03% by weight of trisodium citrate, and 87% by weight of soft water, and the solution The coffee green bean extract obtained in Reference Example 1
A collagen solution (Example 2) containing 0.01% by weight was prepared. Then, a well-trained panelist performed a sensory evaluation on the collagen odor of each collagen solution. The results are shown in Table 2.

[0019]

[Table 2]

Example 3, Comparative Example 3: Effect of suppressing return odor of collagen Collagen solutions prepared in Example 2 and Comparative Example 2 were added to 55
After 1 week of storage at 0 ° C., a well-trained panelist performed a sensory evaluation on the returning odor of collagen in each collagen solution. The results are shown in Table 3.

[0021]

[Table 3]

As can be seen from Tables 1 to 3, according to the present invention, the effect of reducing the smell of casein and the smell of collagen was recognized, and the effect of suppressing the returning smell of collagen was also recognized.

[0023]

INDUSTRIAL APPLICABILITY According to the present invention, unpleasant odors derived from milk proteins such as casein and animal proteins such as collagen can be reduced, and the generation of a returning odor of milk or animal proteins is also effective. Can be suppressed.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Hiroaki Tojo             335 Hasegawa Kaori             Research Co., Ltd. F-term (reference) 4B001 AC45 EC02                 4B035 LC02 LG04 LG31 LK07

Claims (2)

[Claims] 1. An odor suppressant for milk or animal protein, which comprises chlorogenic acid as an active ingredient. 2. The odor suppressor according to claim 1, wherein the milk protein is casein and the animal protein is collagen.