Packaged food or beverage, method for producing a packaged food or beverage, use of a polyphenol for producing a packaged food

Abstract

The purpose of the present invention is to provide a packaged food or beverage in which an oral composition containing a chicken extract is sealed in a container, and a method for producing the packaged food or beverage, in which an unpleasant odor (e.g., a fish-like odor) generated from a chicken extract obtained by extraction from chicken is reduced or prevented. The present invention provides a packaged food or beverage sealed in a container, the packaged food or beverage comprising an oral composition containing a chicken extract and a polyphenol selected from at least one of the group consisting of a chlorogenic acid compound, a flavonol, a flavone and a flavanol, the concentration of the odor component in the top space of the container is 100 ppm or less, and the concentration of the odor component is the total concentration of trimethylamine, butanedione and 3-methylbutyric acid.

Description

Technical Field

[0001] The present invention relates to a packaged food or beverage, in which an oral composition containing a chicken extract is sealed in a container. The present invention also relates to a method for producing a packaged food or beverage, in which an oral composition containing a chicken extract is sealed in a container. The present invention also relates to the use of polyphenols in producing a packaged food or beverage, in which an oral composition containing a chicken extract is sealed in a container. The present invention also relates to an oral composition containing a chicken extract. Background Art

[0002] Chicken extract is considered to be the main nutrient in chicken. In Southeast Asia, for example, chicken extract is used as a "traditional medicine", which goes beyond the scope of food and food ingredients. Consumer preference for chicken extract has been increasing, and there is a need to develop a chicken extract that provides a stronger chicken extract flavor, such as umami. Chicken extract is a component extracted from chicken meat, chicken bones, chicken legs and / or chicken skin by hot water extraction. After being heated at high temperature and high pressure for a long time under conditions such as steam sterilization (retort) or sterilization, the chicken extract produces an odor (e.g., a fishy odor), and there is a need for a technology to reduce the odor caused by the chicken extract.

[0003] Non-patent document 1 discloses that the flavor of chicken is heat-induced, and the Maillard reaction, the pyrolysis of lipids, and the interaction of these reactions are involved in the generation of off-flavor components from heated chicken. According to the disclosure, the deterioration of the flavor of chicken products and the formation of an undesirable "warmed over flavor" are mainly attributed to the lack of α-tocopherol in chicken. Non-patent document 1 describes the flavor produced when chicken is reheated after cooking and refrigeration, but does not describe or suggest anything about the flavor produced when the components extracted from chicken, chicken bones, chicken legs, and / or chicken skin by extraction are further heated. Citation List Non-patent literature

[0004] NPL 1: Non-patent document 1: Dinesh D. Jayasena et al., "Flavour Chemistry of Chicken Meat: A Review" Asian-Australas. J. Anim. Sci. Vol. 26, No. 5, pp. 732-742, May 2013. Summary of the invention Technical issues

[0005] Products containing chicken extracts obtained by extraction from chicken are generally produced by heat-treating the chicken extracts. Therefore, there is a need for a technique to reduce unpleasant odors (e.g., fishy odors) caused by heating the chicken extracts. In addition, there is a need for a technique to reduce odors generated when products containing chicken extracts are stored in an environment of 20° C. or higher.

[0006] The present invention is intended to provide packaged food or beverages, and methods for producing packaged food or beverages, wherein an oral composition containing a chicken extract is sealed in a container, wherein unpleasant odors (e.g., fishy odors) generated by the chicken extract are reduced or prevented. The present invention is also intended to provide uses of components in the production of packaged food or beverages, wherein an oral composition containing a chicken extract is sealed in a container, wherein the components are capable of reducing or preventing odors caused by heating the chicken extract. The present invention is also intended to provide an oral composition containing a chicken extract, wherein the oral composition has a smaller amount of odor components generated by the chicken extract. Problem Solution

[0007] As a result of various studies on the unpleasant off-flavor caused by heating chicken extract, the present inventors found that adding polyphenols to chicken extract can reduce or prevent the unpleasant off-flavor caused by heating chicken extract. Thus, the present invention was accomplished.

[0008] Specifically, the present invention is as follows. (1) A packaged food or beverage sealed in a container, the packaged food or beverage comprising: an oral composition containing a chicken extract and a polyphenol, wherein the polyphenol is at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, the concentration of odor components in the head space of the container is 100 ppm or less, and the concentration of the odor components is the total concentration of trimethylamine, diacetyl and 3-methylbutyric acid. (2) The packaged food or drink according to (1) above, wherein the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is 0.01 mg / g or more. (3) The packaged food or beverage according to (1) or (2) above, wherein the chlorogenic acid compound is at least one selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid. (4) The packaged food or beverage according to any one of (1) to (3) above, wherein the flavonol is quercetin and / or rutin. (5) The packaged food or beverage according to any one of (1) to (4) above, wherein the flavonoid is at least one selected from the group consisting of luteolin, apigenin, glycosides of luteolin, glycosides of apigenin, derivatives of luteolin and derivatives of apigenin. (6) The packaged food or beverage according to any one of (1) to (5) above, wherein the flavanol is at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallocatechin, catechin gallate and gallocatechin gallate. (7) A method for producing a packaged food or beverage, the method comprising: heating and sealing a container of a raw material composition containing a chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, wherein due to the presence of the polyphenols in the raw material composition, the off-flavor caused by heating the chicken extract during the heating is reduced or prevented. (8) The method according to (7) above, wherein the off-flavor caused by heating the chicken extract originates from at least one off-flavor component selected from the group consisting of trimethylamine, diacetyl and 3-methylbutyric acid. (9) The method according to (7) or (8) above, wherein the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the raw material composition is 0.01 mg / g or more. (10) The method according to any one of (7) to (9) above, wherein the chlorogenic acid compound is at least one selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid. (11) The method according to any one of (7) to (10) above, wherein the flavonol is quercetin and / or rutin. (12) The method according to any one of (7) to (11) above, wherein the flavonoid is at least one selected from the group consisting of luteolin, apigenin, glycosides of luteolin, glycosides of apigenin, derivatives of luteolin and derivatives of apigenin. (13) The method according to any one of (7) to (12) above, wherein the flavanol is at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallocatechin, catechin gallate and epigallocatechin gallate. (14) Use of polyphenols in the production of packaged food or beverages, for reducing or preventing off-flavor caused by heating chicken extract, wherein the oral composition containing chicken extract in the packaged food or beverage is sealed in a container, wherein the polyphenol is at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols. (15) The use according to (14) above, wherein the off-flavor caused by the heated chicken extract originates from at least one off-flavor component selected from the group consisting of trimethylamine, diacetyl and 3-methylbutyric acid. (16) The use according to (14) or (15) above, wherein the polyphenol is added so that the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is 0.01 mg / g or more. (17) The use according to any one of (14) to (16) above, wherein the chlorogenic acid compound is at least one selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid. (18) The use according to any one of (14) to (17) above, wherein the flavonol is quercetin and / or rutin. (19) The use according to any one of (14) to (18) above, wherein the flavonoid is at least one selected from the group consisting of luteolin, apigenin, glycosides of luteolin, glycosides of apigenin, derivatives of luteolin and derivatives of apigenin. (20) The use according to any one of (14) to (19) above, wherein the flavanol is at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallocatechin, catechin gallate and gallocatechin gallate. (21) An oral composition, comprising: a chicken extract and at least one polyphenol, wherein the polyphenol is selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, wherein the chicken extract comprises histidine, carnosine and anserine, and the oral composition comprises 0.00001wt% to 10wt% of histidine, 0.00001wt% to 3wt% of carnosine, 0.00005wt% to 5wt% of anserine, and the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is greater than 0.01mg / g. (22) An oral composition comprising: a chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, wherein the chicken extract contains cyclo-phenylalanyl-phenylalanine (Cyclo(Phe-Phe)), and the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is greater than 0.01 mg / g. (23) The oral composition according to (21) or (22) above, wherein the chlorogenic acid compound is at least one selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid. (24) The oral composition according to any one of (21) to (23) above, wherein the flavonol is quercetin and / or rutin. (25) An oral composition according to any one of (21) to (24) above, wherein the flavonoid is at least one selected from the group consisting of luteolin, apigenin, glycosides of luteolin, glycosides of apigenin, derivatives of luteolin and derivatives of apigenin. (26) An oral composition according to any one of (21) to (25) above, wherein the flavanol is at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallocatechin, catechin gallate and epigallocatechin gallate. Advantageous Effects of the Invention

[0009] The present invention can provide a packaged food or beverage and a method for producing a packaged food or beverage, wherein an oral composition containing a chicken extract is sealed in a container, wherein unpleasant odors (e.g., fishy odors) produced by the chicken extract are reduced or prevented. The present invention can also provide the use of a component in producing a packaged food or beverage, wherein an oral composition containing a chicken extract is sealed in a container, wherein the component can reduce or prevent odors caused by heating the chicken extract. The present invention can also provide an oral composition containing a chicken extract, wherein the oral composition has a lesser amount of odor components produced by the chicken extract. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] [ Figure 1A ] Figure 1A: is a graph showing the ratio of the amount of trimethylamine produced by the oral compositions containing chicken extracts and chlorogenic acid (5-caffeoylquinic acid) or cynarin (1,5-dicaffeoylquinic acid) according to Examples 1 to 8, respectively, to the amount of trimethylamine produced by the chicken extract according to Comparative Example 1 (taken as 100%). [ Figure 1B ] Figure 1B : is a graph showing the ratio of the amount of diacetyl produced by the oral compositions containing chicken extract and chlorogenic acid (5-caffeoylquinic acid) or cynarin (1,5-dicaffeoylquinic acid) according to Examples 1 to 8, respectively, to the amount of diacetyl produced by the chicken extract according to Comparative Example 1 (taken as 100%). [ Figure 1C ] Figure 1C : is a graph showing the ratio of the amount of 3-methylbutyric acid produced by the oral compositions containing the chicken extract and chlorogenic acid (5-caffeoylquinic acid) or cynarin (1,5-dicaffeoylquinic acid) according to Examples 1 to 8, respectively, to the amount of 3-methylbutyric acid produced by the chicken extract according to Comparative Example 1 (taken as 100%). [ Figure 2A ] Figure 2A : is a graph showing the ratio of the amount of trimethylamine produced by the oral compositions containing chicken extract and apigenin, epigallocatechin gallate, luteolin or quercetin according to Examples 9 to 16, respectively, to the amount of trimethylamine produced by the chicken extract according to Comparative Example 2 (taken as 100%). [ Figure 2B ] Figure 2B is a graph showing the ratio of the amount of diacetyl produced by the oral compositions containing chicken extract and apigenin, epigallocatechin gallate, luteolin or quercetin according to Examples 9 to 16, respectively, to the amount of diacetyl produced by the chicken extract according to Comparative Example 2 (taken as 100%). [ Figure 2C ] Figure 2C : is a graph showing the ratio of the amount of 3-methylbutyric acid produced by the oral compositions containing chicken extract and apigenin, epigallocatechin gallate, luteolin or quercetin according to Examples 9 to 16, respectively, to the amount of 3-methylbutyric acid produced by the chicken extract according to Comparative Example 2 (taken as 100%). DETAILED DESCRIPTION

[0011] The present invention provides a packaged food or beverage, in which an oral composition containing a chicken extract is sealed in a container, wherein the presence of at least one polyphenol (selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols) in the oral composition reduces or prevents unpleasant odors caused by the chicken extract. The present invention also provides a method for producing a packaged food or beverage, the method comprising heat-sealing a container of a raw material composition containing a chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, wherein the presence of at least one polyphenol in the raw material composition containing the chicken extract reduces or prevents odors caused by heating the chicken extract during heating.

[0012] The present invention also provides the use of at least one polyphenol in the production of packaged food or beverage, wherein the polyphenol is selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, and the use is used to reduce or prevent the off-flavor caused by heating the chicken extract.

[0013] The present invention also provides an oral composition comprising a chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols.

[0014] Herein, the packaged food or beverage, method, use and oral composition of the present invention are sometimes simply described as "the present invention". In this case, a description of the packaged food or beverage, method, use and oral composition applicable to the present invention is given.

[0015] <Packaged food or beverage and method for producing packaged food or beverage> In one embodiment, the present invention provides a packaged food or beverage sealed in a container, the packaged food or beverage comprising: an oral composition containing chicken extract and polyphenols, wherein the polyphenols are at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, the concentration of off-flavor components in the head space of the container is 100 ppm or less, and the concentration of off-flavor components is the total concentration of trimethylamine, diacetyl and 3-methylbutyric acid. Due to the presence of at least one polyphenol (selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols) in the oral composition containing chicken extract, the unpleasant off-flavor generated by the chicken extract is reduced or prevented.

[0016] In the packaged food or beverage of the present invention, the oral composition containing the chicken extract is sealed in a container. The container of the packaged food or beverage has a head space.

[0017] The method for producing a packaged food or beverage of the present invention comprises heat-sealing a container of a raw material composition containing a chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, wherein the off-flavor caused by heating the chicken extract during heating is reduced or prevented due to the presence of the polyphenols in the raw material composition. The off-flavor caused by heating the chicken extract during heating can be reduced or prevented due to the presence of at least one polyphenol (selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols) in the raw material composition containing the chicken extract. Preferably, the off-flavor caused by heating the chicken extract originates from at least one off-flavor component selected from the group consisting of trimethylamine, diacetyl and 3-methylbutyric acid. The packaged food or beverage produced by the method for producing packaged food or beverage of the present invention contains an oral composition, and the oral composition is sealed in a container. The oral composition in the packaged food or beverage contains a chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols.

[0018] <Chicken Extract> The chicken extract (hereinafter sometimes abbreviated as "CE") in the present invention is a chicken extract. For example, the chicken extract used in the present invention may be an extract obtained by heating chicken used as a raw material in a liquid. Commercial products may also be used. The raw material may contain bones, cartilage, legs, etc., but preferably, the raw material does not contain a chicken head or viscera.

[0019] When the chicken extract used in the present invention is produced by extraction, the chicken extract can be produced by a method commonly used in the art. For example, the chicken extract can be produced by performing normal pressure extraction and / or pressurized extraction using a liquid at a temperature of 100° C. or higher, preferably 125° C. or higher, and subjecting the obtained extract to membrane treatment or filtration. Specifically, the extract is obtained by a pretreatment step (1) and an extraction step (2), in which chicken and optional chicken bones, etc. are heated in a solvent to remove water-soluble proteins contained in the chicken; in the extraction step (2), after pretreatment, the solvent containing water-soluble proteins is replaced with a fresh solvent, and the chicken is heated in the solvent. For example, the solvent is preferably water, ethanol or a mixture thereof. The chicken extract that can be used may be a liquid extract obtained by the above method; a diluted solution, concentrate or dry powder of the liquid extract; or a purified product of any of these substances. The purified product may be a product obtained by, for example, subjecting the liquid chicken extract to fractionation to improve purity by ultrafiltration, membrane treatment, liquid separation operation or fractionation treatment with a resin, etc. After improving the purity of the chicken extract, the purified product may be made into a powder, for example, by freeze drying or spray drying.

[0020] Preferably, the chicken extract used in the present invention comprises at least one selected from the group consisting of histidine, carnosine, anserine and their salts. Carnosine is β-alanyl-histidine, which is a dipeptide of β-alanine and histidine. Anserine is β-alanyl-1-methylhistidine, in which histidine is methylated. Histidine, carnosine and anserine can be included in the chicken extract for the present invention in the form of salts formed with inorganic or organic acids or salts formed with inorganic or organic bases. Such acids or bases can be selected based on the application of the salt. From the perspective of application to food, beverages and medicines, the following dietary or pharmaceutically acceptable salts are preferred. Examples of inorganic acid salts include hydrochlorides, nitrates, sulfates, methanesulfonates and p-toluenesulfonates. Examples of organic acid salts include salts formed with dicarboxylic acids (such as oxalic acid, malonic acid, succinic acid, maleic acid and fumaric acid), and salts formed with monocarboxylic acids (such as acetic acid, propionic acid and butyric acid). Examples of inorganic bases include hydroxides, carbonates and bicarbonates of sodium, lithium, calcium, magnesium, and aluminum and ammonia. Examples of the salt with an organic base include mono-, di- or tri-alkylamine salts (eg, salts of monomethylamine, dimethylamine and triethylamine), mono-, di- or tri-hydroxyalkylamine salts, guanidine salts and N-methylglucamine salts.

[0021] When the chicken extract used in the present invention contains histidine, for example, the amount of histidine in the solid of the chicken extract is preferably 0.01wt% or more, more preferably 0.1wt% or more, and preferably 10wt% or less, more preferably 1wt% or less. In one embodiment, the amount of histidine in the solid of the chicken extract is preferably 0.01wt% to 10wt%, more preferably 0.01wt% to 1wt%, and even more preferably 0.1wt% to 1wt%. When histidine is in the form of a salt, "the amount of histidine" represents the amount of histidine in the free form (i.e., non-salt).

[0022] When the chicken extract used in the present invention contains carnosine, for example, the amount of carnosine in the solid of the chicken extract is preferably 0.001 wt% or more, more preferably 0.01 wt% or more, and preferably 3 wt% or less, more preferably 0.3 wt% or less. In one embodiment, the amount of carnosine in the solid of the chicken extract is preferably 0.001 wt% to 3 wt%, more preferably 0.001 wt% to 0.3 wt%, and even more preferably 0.01 wt% to 0.3 wt%. When carnosine is in the form of a salt, the "amount of carnosine" represents the amount of carnosine in free form.

[0023] When the chicken extract used in the present invention contains anserine, for example, the amount of anserine in the solid of the chicken extract is preferably 0.005wt% or more, more preferably 0.05wt% or more, and preferably 5wt% or less, more preferably 0.5wt% or less. In one embodiment, the amount of anserine in the solid of the chicken extract is preferably 0.005wt% to 5wt%, more preferably 0.005wt% to 0.5wt%, and even more preferably 0.05wt% to 0.5wt%. When anserine is in the form of a salt, "the amount of anserine" represents the amount of anserine in free form.

[0024] Histidine, carnosine and anserine can be quantified, for example, by high performance liquid chromatography (HPLC).

[0025] In one embodiment, for example, the amount of the chicken extract in the oral composition of the present invention (in terms of solids) is preferably 0.1wt% or more, more preferably 0.5wt% or more, and preferably 99wt% or less, more preferably 90wt% or less. In one embodiment, for example, the amount of the chicken extract in the oral composition (in terms of solids) is preferably 0.01wt% to 99wt%, more preferably 0.1wt% to 90wt%, and even more preferably 0.5wt% to 90wt%. Herein, the amount of the chicken extract (in terms of solids) includes the amount of histidine, carnosine and anserine.

[0026] Preferably, the chicken extract used in the present invention contains cyclo-phenylalanyl-phenylalanine (Cyclo(Phe-Phe)). Cyclo(Phe-Phe) is a cyclic dipeptide with the amino acid (phenylalanine) as a constituent unit. Cyclo(Phe-Phe) can be in free form or in the form of a salt. Examples of salts of Cyclo(Phe-Phe) include those mentioned above for histidine, carnosine and anserine.

[0027] When the chicken extract used in the present invention contains Cyclo(Phe-Phe), for example, the amount of Cyclo(Phe-Phe) in the solid matter (100 g) of the chicken extract is preferably 1 μg or more, more preferably 60 μg or more, and still more preferably 75 μg or more. In other words, the amount of Cyclo(Phe-Phe) in the solid matter of the chicken extract is, for example, preferably 0.1×10 -5 wt% or more, more preferably 6×10 -5 wt% or more, still more preferably 7.5×10 -5 In one embodiment, the amount of Cyclo(Phe-Phe) in the chicken extract is preferably 0.1×10 -5 wt% to 0.01wt%, more preferably 6×10 -5 wt% to 0.01 wt%, and more preferably 7.5×10 -5 wt% to 0.01 wt%. When Cyclo(Phe-Phe) is in the form of a salt, "the amount of Cyclo(Phe-Phe)" means the amount of Cyclo(Phe-Phe) in a free form.

[0028] Cyclo(Phe-Phe) used in the chicken extract of the present invention or in the oral composition of the present invention can be quantified by various methods, such as liquid chromatography-mass spectrometry (LC-MS) or HPLC.

[0029] Preferably, the oral composition of the present invention comprises at least one selected from the group consisting of histidine, carnosine, anserine and Cyclo (Phe-Phe). When the oral composition of the present invention comprises histidine, the amount of histidine in the oral composition is, for example, preferably 0.00001 wt% to 10 wt%, more preferably 0.0001 wt% to 10 wt%, and even more preferably 0.0001 wt% to 1 wt%. When the oral composition of the present invention comprises carnosine, the amount of carnosine in the oral composition of the present invention is, for example, preferably 0.00001 wt% to 3 wt%, more preferably 0.0001 wt% to 3 wt%, and even more preferably 0.0001 wt% to 0.3 wt%. When the oral composition of the present invention comprises anserine, the amount of anserine in the oral composition of the present invention is, for example, preferably 0.00005 wt% to 5 wt%, more preferably 0.0005 wt% to 5 wt%, and even more preferably 0.005 wt% to 0.5 wt%. In one embodiment, when the oral composition is a liquid, the amount of histidine in the oral composition is preferably 0.0001 mg / mL to 10 mg / mL, more preferably 0.001 mg / mL to 9 mg / mL, and even more preferably 0.01 mg / mL to 5 mg / mL. When the oral composition is a liquid, the amount of carnosine in the oral composition is preferably 0.00001 mg / mL to 3 mg / mL, more preferably 0.0001 mg / mL to 3 mg / mL, and even more preferably 0.0001 mg / mL to 2 mg / mL. When the oral composition is a liquid, the amount of anserine in the oral composition is preferably 0.0001 mg / mL to 10 mg / mL, more preferably 0.001 mg / mL to 7 mg / mL, and even more preferably 0.01 mg / mL to 5 mg / mL. When histidine, carnosine and anserine are each in the form of a salt, the "amount of histidine", "amount of carnosine" and "amount of anserine" in the oral composition represent the amount of histidine in free form, the amount of carnosine in free form and the amount of anserine in free form, respectively. When the oral composition of the present invention contains Cyclo(Phe-Phe), the amount of Cyclo(Phe-Phe) in the oral composition is, for example, preferably 0.1×10 -5 wt% to 0.01wt%, more preferably 6×10 -5 wt% to 0.01 wt%, and more preferably 7.5×10 -5 wt% to 0.01wt%. In one embodiment, when the oral composition is a liquid, the amount of Cyclo (Phe-Phe) in the oral composition is preferably 0.1×10 -5 mg / mL to 0.1 mg / mL, more preferably 6×10 -5 mg / mL to 0.1 mg / mL, and more preferably 7.5×10 -5 mg / mL to 0.1 mg / mL. When Cyclo(Phe-Phe) is in the form of a salt, the "amount of Cyclo(Phe-Phe)" in the above oral composition represents the amount of Cyclo(Phe-Phe) in a free form.

[0030] <Polyphenols> The polyphenol used in the present invention is at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols. The polyphenol may be a commercial product. The polyphenol may be contained in the form of a hydrate. The term "chlorogenic acid compound" is a general term for ester compounds of cinnamic acid derivatives (e.g., caffeic acid and ferulic acid) and quinic acid.

[0031] Preferably, the chlorogenic acid compound is at least one selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid (chlorogenic acid), 1,5-dicaffeoylquinic acid (cynarin), 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid. More preferred are 5-caffeoylquinic acid and / or 1,5-dicaffeoylquinic acid.

[0032] Examples of flavonols include quercetin, derivatives of quercetin, and glycosides of quercetin. Quercetin may be quercetin hydrate. Examples of quercetin glycosides include isoquercetin and rutin. The flavonol is preferably quercetin and / or rutin, i.e., at least one selected from the group consisting of quercetin and rutin.

[0033] Preferably, the flavonoid is at least one selected from the group consisting of luteolin, apigenin, glycosides of luteolin, glycosides of apigenin, derivatives of luteolin and derivatives of apigenin. Examples of luteolin derivatives and apigenin derivatives include salts formed from metals such as sodium, potassium, magnesium, calcium, zinc, barium and aluminum, and ammonium; esters and salts thereof obtained by reaction with alcohols, fatty acids, alkyl halides, etc.; phosphorylated compounds having a phosphoric acid group introduced therein; sulfated compounds having a sulfate group introduced therein; alkyl ether derivatives obtained by reaction with alkylene oxides having about 2 to 4 carbon atoms on the carbon chain, such as ethylene glycol, propylene glycol and butylene glycol; and quaternary alkylamine derivatives and salts thereof obtained by reaction with substrates having a quaternary amine in the molecule, such as glycidyl trialkylammonium halide. Examples of luteolin glycosides include luteolin (luteolin 7-O-glucoside), luteolin (luteolin 7-O-rutinoside), orientin (luteolin 8-C-glucoside), and isoorientin (luteolin 6-C-glucoside). Examples of apigenin glycosides include apigenin-7-glucoside, apigenin-8-C-glucoside, apigenin-6-C-glucoside, and apigenin-7-O-neohesperidin. The flavonoid is more preferably luteolin, luteolin 7-O-glucoside or apigenin.

[0034] Preferably, the flavanol is at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, catechin gallate, epicatechin gallate, epigallocatechin gallate and epigallocatechin gallate. More preferably, the flavanol is at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate, and even more preferably epigallocatechin gallate.

[0035] In the present invention, one or more types of polyphenols may be used. In the present invention, when two or more types of polyphenols are used, they may be: a combination of chlorogenic acid compounds and flavonols, flavones and / or flavanols; two or more types of chlorogenic acid compounds; two or more types of flavonols; two or more types of flavones; or two or more types of flavanols. In the present invention, it is preferred to use two or more types of polyphenols in combination because it can more comprehensively reduce or prevent the off-flavor caused by heating the chicken extract. The polyphenol used in the present invention is preferably at least one selected from the group consisting of 5-caffeoylquinic acid, 1,5-dicaffeoylquinic acid, quercetin, luteolin, apigenin and epigallocatechin gallate, and more preferably two or more thereof are used. In one embodiment, the polyphenol used in the present invention is preferably at least one selected from the group consisting of 5-caffeoylquinic acid, 1,5-dicaffeoylquinic acid and luteolin, and more preferably two or more thereof are used.

[0036] In the present invention, preferably, the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is 0.01 mg / g or more, and more preferably 0.1 mg / g or more. Preferably, the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is 5 mg / g or less. Due to the presence of polyphenols in the oral composition containing chicken extract, the odor generated by the chicken extract can be reduced or prevented. When the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is within the above range, the odor generated by the chicken extract can be more effectively reduced or prevented. The total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is more preferably 4 mg / g or less, and even more preferably 3 mg / g or less. In the present invention, preferably, polyphenols are added in the production of the oral composition so that the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is within the above range.

[0037] In the method for producing packaged food or beverage of the present invention, the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the raw material composition is preferably 0.01 mg / g or more, more preferably 0.1 mg / g or more. The total amount of chlorogenic acid compounds, flavonols, flavones and flavanols is preferably 5 mg / g or less. Due to the presence of polyphenols in the raw material composition containing chicken extract, the odor caused by heating the chicken extract can be reduced or prevented. When the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the raw material composition containing chicken extract is within the above range, the odor generated by the chicken extract in the raw material composition when the raw material composition is heated can be more effectively reduced or prevented. As long as the raw material composition contains the chicken extract and the polyphenol, the mixing conditions, the order of addition, etc. are not limited.

[0038] Preferably, the method of the present invention comprises adding polyphenols to the raw material composition, so that the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the raw material composition meets the above range. The total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the raw material composition is more preferably 4 mg / g or less, and even more preferably 3 mg / g or less. The method of the present invention may include adjusting the polyphenol content in the raw material composition so that the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the raw material composition is within the above range.

[0039] When the polyphenol used in the present invention contains chlorogenic acid compounds, the total amount of chlorogenic acid compounds in the oral composition or raw material composition is preferably 0.01 mg / g or more, more preferably 0.1 mg / g or more, and even more preferably 1 mg / g or more. When the polyphenol used in the present invention contains chlorogenic acid compounds, the total amount of chlorogenic acid compounds in the oral composition or raw material composition is preferably 5 mg / g or less, more preferably 3 mg / g or less.

[0040] When the polyphenol used in the present invention contains flavonols, the total amount of flavonols in the oral composition or raw material composition is preferably 0.01 mg / g or more, more preferably 0.1 mg / g or more, and even more preferably 0.5 mg / g or more. When the polyphenol used in the present invention contains flavonols, the total amount of flavonols in the oral composition or raw material composition is preferably 5 mg / g or less, more preferably 3 mg / g or less.

[0041] When the polyphenol used in the present invention contains flavonoids, the total amount of flavonoids in the oral composition or raw material composition is preferably 0.01 mg / g or more, more preferably 0.2 mg / g or more, and even more preferably 0.5 mg / g or more. When the polyphenol used in the present invention contains flavonoids, the total amount of flavonoids in the oral composition or raw material composition is preferably 5 mg / g or less, more preferably 3 mg / g or less.

[0042] When the polyphenol used in the present invention contains flavanols, the total amount of flavanols in the oral composition or raw material composition is preferably 0.01 mg / g or more, more preferably 0.1 mg / g or more, and even more preferably 0.2 mg / g or more. When the polyphenol used in the present invention contains flavanols, the total amount of flavanols in the oral composition or raw material composition is preferably 2 mg / g or less, more preferably 1 mg / g or less.

[0043] The amounts of the chlorogenic acid compounds, flavonols, flavones and flavanols used in the present invention in the oral composition or raw material composition can be quantified by, for example, HPLC or LC-MS.

[0044] When the polyphenol used in the present invention contains chlorogenic acids, the ratio of chlorogenic acids to anserine in the oral composition or raw material composition (chlorogenic acids / anserine) is preferably 0.05 to 10.0, more preferably 0.3 to 1.0.

[0045] When the polyphenol used in the present invention contains flavonol, the ratio of flavonol to anserine (flavonol / anserine) in the oral composition or raw material composition is preferably 0.05 to 10.0, more preferably 0.2 to 1.0.

[0046] When the polyphenol used in the present invention contains flavonoids, the ratio of flavonoids to anserine (flavonoids / anserine) in the oral composition or raw material composition is preferably 0.1 to 10.0, more preferably 0.2 to 0.5.

[0047] When the polyphenol used in the present invention contains flavanols, the ratio of flavanols to anserine (flavanols / anserine) in the oral composition or raw material composition is preferably 0.01 to 5.0, more preferably 0.1 to 0.5.

[0048] <Odor components> The packaged food or beverage of the present invention contains an oral composition sealed in a container, and there is a head space in the container. In the packaged food or beverage of the present invention, the concentration of the odor component in the head space of the container is 100 ppm or less. The concentration of the odor component is the total concentration of trimethylamine, diacetyl and 3-methylbutyric acid.

[0049] The odor components of the unpleasant odor (e.g., fishy odor) include other components in addition to the above-mentioned trimethylamine, diacetyl and 3-methylbutyric acid. As a result of extensive research by the present inventors, it was confirmed that the odor from the above-mentioned three components (trimethylamine, diacetyl and 3-methylbutyric acid) is the main problem of the chicken extract produced by the conventional production method without adding polyphenols. In the packaged chicken extract produced by the conventional production method without adding polyphenols, the above-mentioned three odor components are periodically detected in the head space of the container. In one example of a chicken extract production batch, when the chicken extract without polyphenols is heated under steam sterilization conditions (pressure heating conditions), that is, sealed in a sealed container and heated at 121° C. for 8 minutes, the total concentration of trimethylamine, diacetyl and 3-methylbutyric acid in the head space of the container is 115 ppm. The present inventors added at least one polyphenol (selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols) to the chicken extract of the above production batch, and heated the chicken extract under the above-mentioned steam sterilization conditions. In this case, the total concentration of trimethylamine, diacetyl and 3-methylbutyric acid in the headspace was less than 100 ppm, i.e., the off-flavor caused by heating the chicken extract under steam sterilization conditions was reduced. In the packaged food or beverage and the method for producing the packaged food or beverage of the present invention, due to the presence of at least one polyphenol (selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols) in the oral composition and the raw material composition, the generation of odor components (especially trimethylamine, diacetyl and 3-methylbutyric acid) in the chicken extract can be reduced or prevented. And the total concentration of these odor components in the head space of the container can be reduced to less than 100 ppm. In the packaged food or beverage of the present invention, the concentration of odor components in the head space of the container of the packaged food or beverage is preferably less than 50 ppm, more preferably less than 10 ppm, and even more preferably less than 5 ppm. In the method for producing the packaged food or beverage of the present invention, the concentration of odor components in the head space of the container of the packaged food or beverage is preferably less than 100 ppm, more preferably less than 50 ppm, even more preferably less than 10 ppm, and even more preferably less than 5 ppm. There may be no odor components in the head space.

[0050] The concentration of the odor component can be measured by any method known in the relevant art. For example, it can be measured using gas chromatography (GC). The conditions that can be used to analyze the odor component by gas chromatography, for example, can be the conditions of the gas chromatography analysis described in the embodiments.

[0051] The packaged food or beverage of the present invention contains a chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, wherein the off-odor generated by the chicken extract is reduced or prevented. Preferably, the packaged food or beverage is a packaged food or beverage in which the off-odor caused by heating the chicken extract is particularly reduced or prevented. The heating of the chicken extract in the present invention may be heating during the production process of the packaged food or beverage, for example, heating under sterilization conditions. The off-odor generated by the chicken extract may be an off-odor caused by storing the chicken extract in an environment of 20°C or higher.

[0052] In the production method of packaged food or beverage of the present invention, the container of the oral composition is heated and sealed. Any method can be used to seal the oral composition in the container, and can be appropriately selected according to the form of the oral composition or container. The heating conditions are preferably sterilization conditions, especially steam sterilization conditions. Preferably, the packaged food or beverage of the present invention is a packaged food or beverage that reduces or prevents the odor caused by heating under chicken extract sterilization conditions (especially under steam sterilization conditions). Preferably, the production method of the packaged food or beverage of the present invention reduces or prevents the odor caused by heating under chicken extract sterilization conditions (especially under steam sterilization conditions). In the packaged food or beverage of the present invention and the production method of the packaged food or beverage of the present invention, the odor component in the head space of the container is preferably an odor component generated by heating under chicken extract sterilization conditions (especially under steam sterilization conditions).

[0053] <Heating conditions> In the method of the present invention, preferably, heating in a heating container is performed for sterilization. As described above, the method of the present invention is preferably a method for producing packaged food or beverages, in which an oral composition containing a chicken extract is sealed in a container, reducing or preventing the odor caused by heating under chicken extract sterilization conditions (particularly under steam sterilization conditions). The use of the present invention is preferably the use of polyphenols, which is used to reduce or prevent the odor caused by heating under chicken extract sterilization conditions (particularly under steam sterilization conditions), wherein the polyphenols are at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols. The oral composition or packaged food or beverage of the present invention may be an oral composition or packaged food or beverage in which the odor caused by heating under chicken extract sterilization conditions (particularly under steam sterilization conditions) is reduced or prevented. The pressure and temperature under sterilization conditions (high pressure sterilization conditions) are not limited. Any conditions known in the relevant field of the art can be applied. Specifically, for example, at normal pressure or higher pressure, heating can be carried out for no more than 400 minutes (preferably 6 minutes to 37 minutes) at 50°C or more, preferably at 100°C to 130°C. Heating under steam sterilization conditions can be carried out under any conditions known in the relevant field of the art. Specifically, for example, heating is carried out at a temperature of 113°C to 120°C for 6 minutes to 37 minutes, usually at normal pressure or higher pressure. The pressure under steam sterilization conditions can be, for example, 0.1MPa to 0.3MPa (gauge pressure).

[0054] In the packaged food or beverage of the present invention and the production method of the packaged food or beverage, the form of the container is not limited. The container used in the present invention is not limited as long as it is designed to maintain the commercial sterility of the contents (i.e., the oral composition). Examples of containers that can be used include sealed containers, such as glass or plastic jars; glass or plastic bottles; aluminum foil or plastic retort pouches; boil-in bags; paper, plastic or aluminum cartons or juice boxes; covered buckets; and cans. In the production method of the packaged food or beverage of the present invention, when heating in a heating container is performed under sterilization conditions, the container used preferably has heat resistance under sterilization conditions. The packaged food or beverage of the present invention is preferably a packaged beverage.

[0055] <Oral Composition> In one embodiment, the present invention provides an oral composition, comprising a chicken extract and at least one polyphenol, wherein the polyphenol is selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, wherein the chicken extract contains histidine, carnosine and anserine, and the oral composition contains 0.00001wt% to 10wt% of histidine, 0.00001wt% to 3wt% of carnosine, 0.00005wt% to 5wt% of anserine, and the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is 0.01mg / g or more. In one embodiment, the present invention provides an oral composition, comprising a chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones and flavanols, wherein the chicken extract contains Cyclo(Phe-Phe), and the total amount of chlorogenic acids, flavonols, flavones and flavanols in the oral composition is greater than 0.01 mg / g. Preferred examples / embodiments of the chicken extract and polyphenols in the oral composition of the present invention are as described above. The oral composition of the present invention is preferably an oral composition that reduces or prevents the odor generated by the chicken extract, more preferably an oral composition that reduces or prevents the odor caused by heating the chicken extract, and even more preferably an oral composition that reduces or prevents the odor caused by heating the chicken extract under sterilization conditions (especially under steam sterilization conditions) or reduces or prevents the odor caused by storing the chicken extract in an environment of 20°C or higher. In the present invention, it is sufficient that the odor generated by the chicken extract is reduced or prevented compared to the odor generated when the oral composition does not contain polyphenols.

[0056] In the present invention, preferably, the oral composition and the raw material composition are liquids. In the method of the present invention, a chicken extract as a commercial product or a chicken extract produced from chicken by hot water extraction or the like can be directly mixed with polyphenols. When the chicken extract is in the form of a concentrate, a dry powder, or a purified product of a concentrate or a dry powder, such a product can be diluted, dissolved, etc. in a liquid (e.g., water, ethanol, or a mixture of water and ethanol) before mixing with the polyphenols. When the polyphenols are in the form of a concentrate, a dry powder, or a purified product of a concentrate or a dry powder, they can be similarly diluted, dissolved, etc. in a liquid, etc. before adding such a product. Alternatively, such a product can be added without prior dilution, dissolution, etc., and then mixed with a liquid so as to be diluted, dissolved, etc. in a liquid.

[0057] Preferably, the oral composition of the present invention is used as food, beverage or medicine, more preferably as food or beverage. Examples of food or beverage include functional food, health-promoting food, food for special dietary use, food with functional claims, dietary supplements, health supplements and general supplements. The form of food or beverage is not limited. For example, it can be solid food or liquid beverage. Beverage is preferred. Preferably, the packaged food or beverage of the present invention is a packaged food or beverage in which a liquid oral composition (preferably, a beverage) containing chicken extract and polyphenols is sealed in a container. The form of the drug is not limited. Non-limiting examples include preparations for internal administration, such as capsules, tablets, powders, granules and dry syrups.

[0058] The oral composition of the present invention contains various pharmaceutically or dietary acceptable additives, such as diluents, acidulants, antioxidants, stabilizers, preservatives, flavoring agents or masking agents, emulsifiers, pigments, flavorings, pH adjusters and nutritional enhancers. As emulsifier, for example, xanthan gum, gum arabic, gellan gum etc. can be used alone, or two or more combinations can be used. Commercially available emulsifiers can be used, such as Habo P90 sucrose monopalmitate, L90 sucrose monolaurate, sorbitol solution, propylene glycol, medium chain triglycerides, lecithin (Compass Foods Pte. Ltd., Singapore), orange oil, SprayGum AA gum arabic (Nexira, France), sucrose acetate isobutyrate, lactic acid, citric acid (San-Ei GenF.FI, Inc., Japan), Kelcogel (registered trademark) gellan gum (CP Kelco US, Inc.) and Kelcotrol (registered trademark) xanthan gum (CP Kelco US, Inc.).

[0059] The oral composition of the present invention can be produced by mixing the components. The oral composition can also be produced by heating the raw material composition.

[0060] The oral composition of the present invention can be used for therapeutic purposes (medical use) and non-therapeutic purposes (non-medical use). "Non-therapeutic" is a concept that does not include medical activities, that is, does not include human surgery, therapy or diagnostic methods.

[0061] The oral composition of the present invention is taken orally (administered orally). The dosage (ingestion amount) of the oral composition of the present invention is not limited.

[0062] The subject (administration subject) who ingests or administers the composition of the present invention is not limited. The subject is preferably a human or a non-human mammal, more preferably a human. In one embodiment, the administration subject of the present invention can be a middle-aged person or an elderly person.

[0063] Preferably, the oral composition of the present invention is used in the form of food, beverage, health food or health beverage.

[0062] <Use of polyphenols for reducing or preventing off-flavors generated by chicken extract> The present invention includes the use of at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones and flavanols for reducing or preventing off-flavors produced by chicken extracts. The use of the present invention is the use of polyphenols in the production of packaged food or beverages, in which an oral composition containing chicken extract is sealed in a container, and the use is used to reduce or prevent the odor caused by the chicken extract, wherein the polyphenol is at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols. The use of the present invention is suitable for reducing or preventing the odor caused by heating the chicken extract under sterilization conditions. In one embodiment, the present invention provides a use of at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols for reducing or preventing off-flavors caused by heating chicken extract or storing packaged food or beverages at 20° C. or higher, wherein an oral composition containing chicken extract is sealed in a container. Preferably, the off-odor caused by heating the chicken extract, the off-odor caused by heating the chicken extract under sterilization conditions, or the off-odor caused by storing a packaged food or beverage containing an oral composition containing a chicken extract at 20° C. or higher is an off-odor from at least one off-odor component selected from the group consisting of trimethylamine, diacetyl and 3-methylbutyric acid. The oral composition, chicken extract and polyphenol used in the present invention and preferred examples / embodiments thereof are the same as the oral composition, chicken extract and polyphenol in the packaged food or drink of the present invention and preferred examples / embodiments thereof described above. The oral composition used in the present invention only needs to contain the chicken extract and the polyphenols described above, and the mixing conditions, order of addition, etc. are not limited.

[0065] <Method for preserving flavor and flavor preserving agent> Adding polyphenols to chicken extract can reduce or prevent the off-flavor caused by heating the chicken extract. Therefore, even after heating the chicken extract, the original flavor of the chicken extract can be maintained. Therefore, in one embodiment, the present invention can provide a method for maintaining the flavor of an oral composition containing a chicken extract, the method comprising adding at least one polyphenol (selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols) to the chicken extract to reduce or prevent the off-flavor caused by heating the chicken extract and maintain the flavor of the chicken extract. In one embodiment, the present invention can provide a flavor retainer for an oral composition containing a chicken extract, the agent comprising at least one polyphenol (selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols) as an active ingredient, wherein the agent reduces or prevents the off-flavor caused by heating the chicken extract. Examples of the flavor of the chicken extract include umami and richness. Preferred examples / embodiments, amounts, etc. of the chicken extract and polyphenols are the same as those described in the oral composition described above. In the flavor retaining method and flavor retainer of the present invention, the heating of the chicken extract can be heating under sterilization conditions, or heating by storing at 20°C or higher. Herein, any numerical range defined by a lower limit and an upper limit (i.e., a lower limit to an upper limit) includes the lower limit and the upper limit. For example, a range represented by "1 to 2" means more than 1 and less than 2, and includes 1 and 2. Herein, any of the above upper limits can be combined with any of the above lower limits to define a range. Example

[0066] The present invention is described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

[0067] The materials used in Examples and Comparative Examples are as follows.

[0068] A. Chicken Extract A commercially available chicken extract (CE), Brand's Essence of Chicken (BEC; manufacturer: Brand's Suntory (Thailand) Co. Ltd., licensed by Suntory Beverage & Food Asia Pte. Ltd.) was used. The chicken extract is an extract that can be obtained by heating chicken and chicken bones in hot water, and contains Cyclo (Phe-Phe) in an amount of 0.000079 wt%. In CE (1 mL), the amount of histidine was 0.45 wt%, the amount of carnosine was 0.094 wt%, and the amount of anserine was 0.19 wt%.

[0069] Cycle (Phe-Phe) in chicken extracts was detected and quantified on LC-MS. LC-MS analysis was performed on an Agilent HPLC 1290 series coupled to a TripleTOF 5600 (AB Sciex) with a Duo Spray Turbo V ion source and gas generator (PeakScientific Ltd.). The mass spectrometer used electrospray ionization and multiple reaction monitoring (MRM) at unit mass resolution in positive ion mode with the following parameters: Collision Energy Spread (CES): 10; Ion Release Delay (IRD): 67; Ion Release Width (IRW): 25; Ion Source Gas: 40; Curtain Gas (CUR): 30; Temperature: 500.0; Ion Spray Voltage Floating (ISVF): 5500. The MS compound-related parameter settings, such as declustering potential (DP) and collision energy, were optimized to 100.0 and 30.0, respectively. Analyst 1.8 (AB Sciex) was used for equipment control, data acquisition, and data processing.

[0070] Cyclo(Phe-Phe) was dissolved in dimethyl sulfoxide (DMSO) at a concentration of 1 mg / mL and diluted to a working concentration with ultrapure water before being injected onto a Zorbax Eclipse Plus C18 RRHD 1.8 μm 2.1 × 50 mm column (Agilent) with UHPLC Guard Zorbax Eclipse Plus C18 2.1×5mm, 1.8μm (Agilent), and eluted with eluent A (ultrapure water: formic acid = 100:0.1 (v / v)) and eluent B (acetonitrile: formic acid = 100:0.1 (v / v)) with the following linear gradient: 0min-0.5min: 100% eluent A; 0.5min-7.5min: 100%-65% eluent A; 7.5min-10min: 65%-0% eluent A; 10min-13min: 0% eluent A; 13min-13.1min: 0%-100% eluent A. The injection volume was 10μL, the flow rate was 300μL / min, and the retention time was 7.6min, as a quantitative and qualitative substance. The calibration curve was constructed by injecting 15.625 ng / mL, 31.25 ng / mL, 62.5 ng / mL, and 125 ng / mL of standard Cyclo (Phe-Phe) into the mass spectrometer. Chicken extract powder was used to reconstitute the chicken extract into a 250 μg / mL solution as a working solution. The quantification of Cyclo (Phe-Phe) in chicken extract was performed by SCIEX OS1.6.1.29803 Analytics (AB Sciex).

[0071] Histidine, carnosine and anserine in chicken extract were quantified by HPLC under the following conditions. Equipment: High performance liquid chromatography system with UV detector (Agilent 1100 series available from Agilent) Column: Zorbax 300-SCX 4.6 mm ID x 250 mm, available from Agilent. Mobile phase: 50 mM potassium dihydrogen phosphate Flow rate: 1.0mL / min Flow channels: channel A (50 mM potassium dihydrogen phosphate), channel B (acetonitrile), channel D (deionized water) UV detector wavelength: 210nm Sample injection volume: 10 μL

[0072] B. Polyphenols Cynarin (1,5-dicaffeoylquinic acid): SIAL Cynarin 91801 (Merck KGaA, Germany) Chlorogenic acid (5-caffeoylquinic acid): Chlorogenic acid C3878 (Merck KGaA, Germany) Apigenin: Apigenin 95.0% (HPLC) 10798 (Merck KGaA, Germany) Epigallocatechin gallate: Sunphenon EGCg-OP (Taiyo Kagaku, Japan) Luteolin: Luteolin L9283 (Merck KGaA, Germany) Quercetin: Quercetin hydrate 337951 (Merck KGaA, Germany)

[0073] C. Emulsifier Kelcotrol (registered trademark) xanthan gum (CP Kelco US, Inc.) SprayGum AA gum arabic (Nexira, France)

[0074] <Using chlorogenic acid or cynarin to improve odor> <Example 1 to Example 8> The oral compositions (solutions) of Examples 1 to 8 were prepared according to the amounts shown in the following Table 1. Specifically, cynarin or chlorogenic acid in the amounts shown in Table 1 was added to chicken extract (CE) (68 mL), and the mixture was sufficiently stirred to produce a uniform mixture, thereby preparing a liquid oral composition in each of Examples 1 to 8.

[0075] <Comparative Example 1> A liquid oral composition according to Comparative Example 1 was prepared by the same method as in Examples 1 to 8, except that cynarin and chlorogenic acid were not added.

[0076] The liquid oral compositions obtained in Examples 1 to 8 and Comparative Example 1 were each dispensed into a sealed glass container and then sterilized at 121° C. for 8 minutes. Table 1 shows the concentration of cynarin or chlorogenic acid in each of the liquid oral compositions of Examples 1 to 8.

[0077] [Table 1]

[0078] <Gas chromatography-mass spectrometry (GC-MS) headspace analysis> The concentrations of unpleasant odor components (trimethylamine, diacetyl, and 3-methylbutyric acid) in the headspace of containers containing chicken extract were analyzed by Agilent 7890A-5975C GC-MS coupled with a headspace-solid phase microextraction unit. 10 mL of the liquid oral composition was transferred to a 20 mL extraction flask, and 40 μL of an internal standard was added to the flask. After acidifying with 1 mL of 2 M sulfuric acid, the flask was sealed and placed in a water bath at 80 °C to 100 °C for 20 min. Headspace-solid phase microextraction was performed 30 min before injection into the GC-MS. Data acquisition, qualitative data analysis, quantitative data analysis, and result reporting were completed on Agilent MassHunter software applicable to GC / MS. Table 2 below shows the results. In Table 2, the data are presented as mean ± standard deviation.

[0079] <Analysis of GC-MS analysis results> The results in Table 2 below show that, compared with Comparative Example 1, the liquid oral compositions according to Examples 1 to 8, to which caffeoylquinic acid or chlorogenic acid was added to CE, reduced the concentration percentages of odor components (trimethylamine, diacetyl, and 3-methylbutyric acid), with a dose-dependent effect. In each example, the total concentration of the three odor components in the headspace of the container was 100 ppm or less.

[0080] [Table 2]

[0081] Figure 1A is a graph showing the ratio of the amount of trimethylamine produced by the oral compositions according to Examples 1 to 8, each containing CE and chlorogenic acid or caffeoylquinic acid, to the amount of trimethylamine produced by the chicken extract according to Comparative Example 1 (taken as 100%). Figure 1B is a graph showing the ratio of the amount of diacetyl produced by the oral compositions according to Examples 1 to 8, each containing CE and chlorogenic acid or caffeoylquinic acid, to the amount of diacetyl produced by the chicken extract according to Comparative Example 1 (taken as 100%). Figure 1C is a graph showing the ratio of the amount of 3-methylbutyric acid produced by the oral compositions according to Examples 1 to 8, each containing CE and chlorogenic acid or caffeoylquinic acid, to the amount of 3-methylbutyric acid produced by the chicken extract according to Comparative Example 1 (taken as 100%).

[0082] <Improving unpleasant odors using apigenin, epigallocatechin gallate, luteolin, or quercetin> <Examples 9 to 16> Prepare the oral compositions (solutions) of Examples 9 to 16 according to the amounts shown in Table 3 below. Specifically, add the amounts of apigenin, epigallocatechin gallate, luteolin, or quercetin and an emulsifier shown in Table 3 to chicken extract (CE) (68 mL), and stir the mixture well to produce a homogeneous mixture, thereby preparing a liquid oral composition in each of Examples 9 to 16.

[0083] <Comparative Example 2> Prepare the liquid oral composition according to Comparative Example 2 by the same method as in Examples 9 to 16, except that apigenin, epigallocatechin gallate, luteolin, and quercetin are not added.

[0084] Distribute the liquid oral compositions obtained in Examples 9 to 16 and Comparative Example 2 into sealed glass containers, and then sterilize them at 121 °C for 8 minutes. Table 3 shows the concentrations of apigenin, epigallocatechin gallate, luteolin, or quercetin in each liquid oral composition of Examples 9 to 16.

[0085] [Table 3]

[0086] <GC-MS headspace analysis> As in Examples 1 to 8, analyze each off-flavor component in the headspace of the container by GC-MS. Table 4 shows the results. <Analysis of GC-MS analysis results> The results in Table 4 below show that, compared with Comparative Example 2, the liquid oral compositions of Examples 9 to 16 to which apigenin, epigallocatechin gallate, luteolin, or quercetin was added to CE reduced the concentration percentages of off-flavor components (trimethylamine, diacetyl, and 3-methylbutyric acid), and had a dose-dependent effect. In each example, the total concentration of the three off-flavor components in the headspace of the container was 100 ppm or less.

[0087] [Table 4]

[0088] Figure 2A is a graph showing the ratio of the amount of trimethylamine produced by the oral compositions each containing CE and apigenin, epigallocatechin gallate, luteolin, or quercetin according to Examples 9 to 16 to the amount of trimethylamine produced by the chicken extract according to Comparative Example 2 (taken as 100%). Figure 2Bis a graph showing the ratio of the amount of diacetyl produced by the oral compositions according to Examples 9 to 16, each containing CE and apigenin, epigallocatechin gallate, luteolin or quercetin, to the amount of diacetyl produced by the chicken extract according to Comparative Example 2 (taken as 100%). Figure 2C is a graph showing the ratio of the amount of 3-methylbutyric acid produced by the oral compositions according to Examples 9 to 16, each containing CE and apigenin, epigallocatechin gallate, luteolin or quercetin, to the amount of 3-methylbutyric acid produced by the chicken extract according to Comparative Example 2 (taken as 100%).

[0089] By comparing the results of Examples 1 to 16 with the results of Comparative Examples 1 and 2, it was confirmed that when at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols was added to the chicken extract, the effect of reducing or preventing the generation of odor components by the chicken extract was obtained. The above results indicate that adding at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols to the chicken extract provides an effect of reducing or preventing off-flavor from the chicken extract.

Claims

1. A packaged food or beverage, wherein the packaged food or beverage is sealed in a container, and the packaged food or beverage comprises: An oral composition containing chicken extract and polyphenols, in, The polyphenol is at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, The concentration of odor components in the head space of the container is 100 ppm or less, and The concentration of the odor component is the total concentration of trimethylamine, diacetyl and 3-methylbutyric acid.

2. The packaged food or beverage according to claim 1, in, The total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is greater than 0.01 mg / g.

3. The packaged food or beverage according to claim 1 or 2, in, The chlorogenic acid compound is at least one selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid.

4. The packaged food or beverage according to claim 1 or 2, in, The flavonol is quercetin and / or rutin.

5. The packaged food or beverage according to claim 1 or 2, in, The flavonoids are at least one selected from the group consisting of luteolin, apigenin, glycosides of luteolin, glycosides of apigenin, derivatives of luteolin and derivatives of apigenin.

6. The packaged food or beverage according to claim 1 or 2, in, The flavanol is at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallocatechin, catechin gallate and gallocatechin gallate.

7. A method for producing a packaged food or beverage, the method comprising: heat sealing a container containing a raw material composition of chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones and flavanols, Wherein, due to the presence of the polyphenols in the raw material composition, the off-flavor caused by heating the chicken extract during the heating is reduced or prevented.

8. The method according to claim 7, in, The off-flavor caused by heating the chicken extract originates from at least one off-flavor component selected from the group consisting of trimethylamine, diacetyl and 3-methylbutyric acid.

9. The method according to claim 7 or 8, in, The total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the raw material composition is greater than 0.01 mg / g.

10. The method according to claim 7 or 8, in, The chlorogenic acid compound is at least one selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid.

11. The method according to claim 7 or 8, in, The flavonol is quercetin and / or rutin.

12. The method according to claim 7 or 8, in, The flavonoids are at least one selected from the group consisting of luteolin, apigenin, glycosides of luteolin, glycosides of apigenin, derivatives of luteolin and derivatives of apigenin.

13. The method according to claim 7 or 8, in, The flavanol is at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallocatechin, catechin gallate and gallocatechin gallate.

14. Use of polyphenols in producing packaged food or beverages, wherein an oral composition containing a chicken extract is sealed in a container, and the use is for reducing or preventing off-flavor caused by heating the chicken extract. in, The polyphenol is at least one selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols.

15. The use according to claim 14, in, The off-flavor caused by heating the chicken extract originates from at least one off-flavor component selected from the group consisting of trimethylamine, diacetyl and 3-methylbutyric acid.

16. The use according to claim 14 or 15, in, The polyphenols are added so that the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is 0.01 mg / g or more.

17. The use according to claim 14 or 15, in, The chlorogenic acid compound is at least one selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid.

18. The use according to claim 14 or 15, in, The flavonol is quercetin and / or rutin.

19. The use according to claim 14 or 15, in, The flavonoids are at least one selected from the group consisting of luteolin, apigenin, glycosides of luteolin, glycosides of apigenin, derivatives of luteolin and derivatives of apigenin.

20. The use according to claim 14 or 15, in, The flavanol is at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallocatechin, catechin gallate and gallocatechin gallate.

21. An oral composition, comprising: Chicken extract; and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, in, The chicken extract contains histidine, carnosine and anserine, and The oral composition comprises 0.00001 wt% to 10 wt% of histidine, 0.00001 wt% to 3 wt% of carnosine, and 0.00005 wt% to 5 wt% of anserine, and the total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is greater than 0.01 mg / g.

22. An oral composition, comprising: Chicken extract; and at least one polyphenol selected from the group consisting of chlorogenic acid compounds, flavonols, flavones and flavanols, in, The chicken extract contains cyclo-phenylalanyl-phenylalanine (Cyclo(Phe-Phe)), and The total amount of chlorogenic acid compounds, flavonols, flavones and flavanols in the oral composition is greater than 0.01 mg / g.

23. The oral composition according to claim 21 or 22, in, The chlorogenic acid compound is at least one selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid.

24. The oral composition according to claim 21 or 22, in, The flavonol is quercetin and / or rutin.

25. The oral composition according to claim 21 or 22, in, The flavonoids are at least one selected from the group consisting of luteolin, apigenin, glycosides of luteolin, glycosides of apigenin, derivatives of luteolin and derivatives of apigenin.

26. The oral composition according to claim 21 or 22, in, The flavanol is at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, gallocatechin, catechin gallate and gallocatechin gallate.

Images