JPH06108087A - Stabilization method of fragrance - Google Patents

Abstract

PURPOSE:To stabilize a perfume with an extract from a plant belonging to the genus Myrica of the family Myricaceae. CONSTITUTION:A perfume, of which the scent tends to weaken or which tends to deteriorate with the generation of a foreign odor when subjected to, e.g. air oxidation or irradiation with light, can be protected from such degradation by incorporating an extract from a plant belonging to the genus Myrica of the family Myricaceae therein. Products, such as foods, drugs, quasi drugs, cosmetics, household goods, and feeds, having the extract incorporated therein can prevent the deterioration of quality due to exposure to light, contact with air, and a change in the perfume with the lapse of time.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for stabilizing a fragrance, and more particularly to a method for stabilizing a fragrance by using an extract of a plant belonging to the family Pebraceae as a fragrance added to foods, pharmaceuticals, quasi drugs, cosmetics, household products, feeds and the like. Regarding the stabilization method.

[0002]

2. Description of the Related Art Fragrances are volatile substances and are composed of one or more fragrance substances. When using fragrances in the industrial world, fragrance substances are extracted from natural products and used as fragrances, or fragrance components contained in natural products and / or compounds having fragrances that are chemically synthesized products are blended or blended. Then, perfume a fragrance that is similar to or reminiscent of natural products, or create a fragrance by adding a fantasy product that is completely different from natural products to create foods, drugs, quasi-drugs, and cosmetics. Widely used in household products, feed and others. However, it is known that the fragrance of these fragrances is easily changed by being irradiated with light or undergoing air oxidation or the like. Various measures have been studied to ensure the stability of fragrances,
A method of placing in an atmosphere of an inert gas such as nitrogen gas, a method of adding an antioxidant such as catechins or chlorogenic acids derived from ascorbic acid, erythorbic acid or natural products, and the like have been proposed.

[0003]

The method of adding an antioxidant has the advantage that it is simple and can be used for various purposes, but it has the drawback that it cannot sufficiently prevent changes in aroma. There is a demand for the development of a more effective fragrance stabilizer.

[0004]

Means for Solving the Problems As a result of diligent research to solve these problems, the present inventors have found that an organic solvent extract of the bayberry family prevents changes in various fragrances. The invention was completed. The details will be described below. The bayberry plant extract used in this invention is
An extract with an organic solvent from a plant of the bayberry family, the bayberry family, which was filed on Dec. 10, 1991 by the applicant of the present invention (Japanese Patent Application No. 3-350819 and Japanese Patent Application No. 3-3508).
20) is adopted. The fragrance referred to in the present invention means animals and plants containing aroma components, their dried products and processed products, those obtained by roasting, fermenting, enzymatically treating or hydrolyzing them, and those obtained by pressing the above substances. , Water, organic solvent,
Those obtained by the extraction method using a supercritical carbon dioxide fluid or subcritical carbon dioxide fluid, those obtained by the steam distillation method, and those that are mixed or mixed, and those that are prepared or blended with compounds that are chemically synthesized products Say.

The amount of the bayberry family extract used for stabilizing the fragrance varies depending on the type, concentration and morphology of the object, and is therefore shown as a specific example. When used for a beverage, the amount of the bayberry family extract used per 1 part of the beverage (weight, the same below) may be about 0.00001 to 0.005 part,
Above all, the amount used is preferably about 0.00005 to 0.001 part. The bayberry plant extract is an ethanol, propanol, propylene glycol, aliphatic alcohol such as glycerin, or cyclodextrin, dextrin, powdered sugar, starch, lactose, sugar, glucose, xylose, galactooligosaccharide, xylooligo depending on the purpose of use. A composition such as a liquid, a paste, a powder, a granule, or any other shape may be prepared by adding sugar or the like, and a flavor may be previously added to this composition.

[0006] The object of the present invention is achieved by adding the extract of the family Asaceae to the fragrance, but an antioxidant and / or a synergist may be used in combination. Antioxidants and synergists that can be blended or used in combination with the bayberry plant extract are tocopherol, ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate, gallic acid, chlorogenic acid, caffeic acid, ethylenediaminetetraacetic acid disodium salt, ethylenediamine. Disodium calcium tetraacetate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate, citric acid, trisodium citrate, tripotassium citrate, malic acid, disodium malate, dipotassium malate, tartaric acid, Disodium tartrate, dipotassium tartrate, fumaric acid, disodium fumarate, dipotassium fumarate, adipic acid, disodium adipate, dipotassium adipate, monoglyceride citric acid, phosphorus Acid monoglyceride, tartaric acid monoglyceride, fumaric acid monoglyceride, include adipic acid monoglyceride,
These 1 type (s) or 2 or more types are used.

The bayberry plant extract of the present invention is a Japanese confectionery such as okaki, rice cracker, okoshi, manju, and candy,
Cookies, biscuits, crackers, pies, sponge cakes, castella, donuts, waffles, puddings, butter cream, custard cream, cream puffs, chocolate, chocolate confectionery, caramel, candy, chewing gum, jelly, hot cakes, bread and other Western confectionery, potatoes Snack snacks such as chips, ice cream, ice lollies, frozen desserts such as sherbet, lactic acid beverages, lactic acid beverages, concentrated milk beverages, fruit juice beverages, fruit juice beverages, pulp beverages, functional beverages, clear carbonated beverages, carbonated beverages with fruit juice, Preference drinks such as soft drinks such as fruit-colored carbonated drinks, alcoholic drinks such as wine, wine soda, liqueur, cocktails, dairy products such as fruit yogurt, cheese, butter, soybean processed foods such as soy milk, marmalade, di Mu, conserv, fruit syrup pickling, flower paste, peanut paste, fruit paste and other pastes, pickles, ham, sausage, bacon, dry sausage, beef jerky and other meat products, fish ham, fish sausage, kamaboko, Chikuwa, seaweed, tempura and other seafood products and dried fish, sea urchin, salted seaweed, various delicacies such as dried seafood, seaweed, seaweed, vegetables, wild vegetables, mushrooms, kelp, etc. , Instant curry, curry such as retort curry, various seasonings such as ketchup and mayonnaise,
It can be used for various foods such as various range foods and frozen foods.

In addition, as pharmaceuticals, quasi-drugs, cosmetics and household products, drinks, troches, mouthwashes, medicinal products such as Chinese herbal extracts, skin lotions, perfumes, eau de toilette, eau de parfum, fragrance products such as cologne, vanishing cream. , Cold cream, emulsion, lotion. Cosmetics for skin such as packs, foundation, powdered powder, solid powder, lipstick, finishing cosmetics such as lip balm, hair tonic, hair liquid, pomade, hair spray, mousse, shampoo,
Hair care products such as rinses, hair creams and hair gels, toiletries such as soaps and shaving creams, toothpastes, breath fresheners, detergents, cleaners, polishes,
It can be used for household products such as fragrances and deodorants, baby powder, hair removers, hair nourishing agents, bath agents, mouthwashes, medicated toothpaste, quasi-drugs such as insecticides, etc. , Can be added to various cat foods, dog foods, ornamental fish foods, cultured fish foods, etc.

When manufacturing foods, pharmaceuticals, quasi-drugs, cosmetics, household products and feeds, the time of addition of the extract of the family Asaceae of the present invention is not particularly limited and may be any time during the manufacturing process. Is selected. It will be clarified in the following examples that the present invention exerts a remarkable effect on the stabilization of the fragrance. The mixing ratio is parts by weight.

Extraction Example 1 Ground product 1 of dried bayberry bark
10 kg of methanol was added to kg, and the mixture was extracted at about 60 ° C. for 5 hours and then filtered, and the residue was washed with 3 kg of methanol to obtain about 10 kg of a methanol extract. After concentrating this extract, it was transferred to another container, vacuum degree 5 mmHg, bath temperature 6
After drying under reduced pressure at 0 ° C., 250 g of a yellow powder was obtained. The obtained solid substance was pulverized, suspended in 5 L of water at room temperature and then filtered, and the remaining solid substance was washed with 5 L of water. Then, the solid content was dried under reduced pressure at a degree of vacuum of 5 mmHg and a bath temperature of 80 ° C. to obtain 130 g of a bayberry plant extract (referred to as extract 1) consisting of a yellowish white solid.

Extraction Example 2 Ground product 1 of dried bayberry bark
After adding 10 kg of water to kg and stirring and mixing at 60 ° C. for 6 hours at room temperature, the water-soluble substance was removed using a centrifuge, and the obtained solid was dried with warm air at 65 ° C. to remove the water-soluble substance. 780 g of the removed bark pulverized product was obtained. 8 kg of ethanol was added to this dried product, and the mixture was stirred and mixed at about 80 ° C. for 5 hours and then filtered, and the residue was washed with 3 kg of ethanol to obtain about 9 kg of an ethanol extract. After concentrating this extract, it was transferred to another container, dried under reduced pressure at a vacuum degree of 5 mmHg and a bath temperature of 60 ° C., and dried under reduced pressure to form a bayberry plant extract (extract 2
I got 210g.

[0012]

【Example】

Example 1 12 parts of granulated sugar, citric acid (crystal)
Add water to 01 parts and 0.1 parts of lemon flavor to 100
After adding 0.01 parts of the stabilizer shown in Table 1 to the drinks made into 1 part and homogenizing, the mixture was filled in a 200 ml colorless transparent glass bottle, sterilized at 65 ° C for 15 minutes, and immediately cooled to room temperature with cold water. did. This sample was measured with an ultraviolet integrating illuminometer (PH-11 type) manufactured by Suga Test Instruments Co., Ltd. for 20, 75 and 160.
Sunlit until reaching Langley. Sensory evaluation was performed by 7 panelists, using the unirradiated product as a control. The results are shown in Table 1.

[0013]

[Table 1] Evaluation Criteria 5 Control 4 Slight change 3 Slight change 2 Significant change 1 Significant change 0 Extremely marked change As can be seen from the results in Table 1, addition of extract 1 The change in aroma was small in the experimental plots, but in other experimental plots, the aroma deteriorated rapidly with the increase of the irradiation light quantity.

Example 2 Composition 1 was used to compare the effect of preventing aroma change in emulsion.
And the composition 2 was prepared. Composition 1 Diethylene glycol monostearate 2.0 Stearic acid 1.5 Cetyl alcohol 0.5 10 wt% Extract 1-containing ethanol solution 0.1 Composition 2 Triethanolamine 1.0 Methylparaben 0.1 Perfume 0.2 Composition Material 1 and composition 2 are heated to 70 ° C. and melted. While stirring composition 1, composition 2 was added to this and emulsified, and the mixture was filled in a transparent glass container. As a control, an ethanol solution containing no extract 1 was used to emulsify in the same manner and filled in a glass container. 2 at each bright window
Left for a month. When the odor was organoleptically examined using the one stored in a cool and dark place as a control, the one added with Extract 1 showed almost no change, but the one without addition had a change in odor accompanied by an offensive odor.

Example 3 Fructose glucose liquid syrup (fructose 55
%, Glucose 45%) 60 parts, sugar 46 parts, citric acid (anhydrous) 1 part, cider essence 1 part with pure water 200
A syrup adjusted to pH 2.6 with trisodium citrate was heated at 65 ° C for 15 minutes for sterilization. Carbonated water was added to 40 parts of this syrup to make 200 parts and filled in a colorless glass bottle, and 0.00005 parts of the extract 2 prepared by the method of Extraction Example 2 was added to 1 part of the beverage to prepare a carbonated drink, which was then exposed to sunlight. Irradiation was carried out for 2 days (irradiation dose 40 Langley). An extract 2 additive-free product was prepared as a comparative control product, and was irradiated with sunlight under the same conditions. In order to clarify that the product 2 of the present invention is extremely effective in stabilizing a fragrance, samples before irradiation were used, and 1 ml of an internal standard solution consisting of an ethyl ether solution containing 50 μg / ml of ethyl heptanoate was added to each sample. It was extracted with ethyl ether, concentrated to about 200 mg, and then analyzed by gas chromatography. For the main ingredients,
The components were identified by applying an electron impact of 20 eV to ionize them using a M-80B mass spectrometer manufactured by Hitachi Ltd., which was directly connected to a 5890 gas chromatograph manufactured by Hewlett-Packard Company. With respect to the sample to which the extract 2 was added and the sample to which the extract 2 was not added, the change of the fragrance due to light irradiation was examined. Table 2 shows the results of determining the ratio of the peak areas of the sample after irradiation having the same retention time, based on the peak area of the sample before irradiation.

[0016]

[Table 2] As is clear from the results in Table 2, in the case where the extract 2 was added, almost no change in the fragrance was observed even when exposed to sunlight, whereas in the case where the extract 2 was not added, a remarkable change was observed in the terpene compound. Admitted. These results demonstrate that Extract 2 contributes to stabilizing the aroma of the beverage.

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Claims (1)

[Claims] 1. A method for stabilizing a fragrance by using an extract of a plant belonging to the family Asaceae.