Container-packed food and drink, method for producing container-packed food and drink, use of polyphenols in the production of container-packed food and drink, and oral composition

Abstract

The present invention aims to provide a container-packed food or drink containing a chicken extract, in which an unfavorable odor (such as a raw smell) generated from the chicken extract obtained by extracting chicken meat is suppressed, and a method for producing the container-packed food or drink. The present invention provides a container-packed food or drink in which an oral composition is enclosed in a container, wherein the oral composition contains a chicken extract and a polyphenol, the polyphenol is at least one selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols, the concentration of odor components in the headspace in the container is 100 ppm or less, and the concentration of the odor components is the total concentration of trimethylamine, butanedione, and 3-methylbutanoic acid.

Description

Technical Field

[0001] The present invention relates to a container-packed food or drink in which an oral composition containing chicken extract is enclosed in a container. The present invention also relates to a method for producing a container-packed food or drink in which an oral composition containing chicken extract is enclosed in a container. The present invention also relates to the use of polyphenols in the production of a container-packed food or drink in which chicken extract is enclosed in a container. The present invention also relates to an oral composition containing chicken extract.

Background Art

[0002] Chicken extract is regarded as the essence of the "nourishing and strengthening" properties of chicken meat. For example, in Southeast Asia, it is also used as a so-called "traditional medicine" beyond the scope of food and ingredients. Consumer preference for chicken extract is increasing, and the development of chicken extract that can more strongly feel the flavor of chicken extract such as umami is desired. In addition, chicken extract is a component extracted from chicken meat, chicken bones, chicken legs and / or chicken skin by hot water extraction. However, for example, an odor (for example, a raw smell) is generated by long-time high-temperature and high-pressure heating under retort conditions or sterilization conditions. Therefore, a technique for reducing the odor generated from chicken extract is desired.

[0003] Non-Patent Document 1 discloses that the flavor of chicken meat is thermally induced, and the Maillard reaction, lipid thermal decomposition, and the interaction of these reactions are involved in the formation of odor compounds generated from chicken meat after heating. And it is disclosed that the main reason for the flavor deterioration of chicken meat products and the formation of an undesirable "warmed over flavor" is the lack of α-tocopherol in chicken meat. Although this document describes the flavor generated during cooking and reheating after refrigeration of chicken meat, it does not describe or suggest the flavor generated when the components extracted from chicken meat, chicken bones, chicken legs and / or chicken skin are further heated.

Prior Art Documents

Non-Patent Documents

[0004] [Non-Patent Document 1] Dinesh D. Jayasena et al. “Flavour Chemistry of Chicken Meat: A Review” Asian-Australas. J. Anim. Sci. Vol.26, No.5:732-742, May 2013 [Summary of the Invention] [Problems to be Solved by the Invention]

[0005] Products containing chicken extract obtained by extraction from chicken meat are generally those obtained by heat-treating chicken extract. Therefore, a technique for reducing an unpleasant odor (e.g., fishy smell) generated when heating chicken extract is desired. In addition, a technique for reducing an odor generated when a product containing chicken extract is stored in an environment of 20°C or higher is desired.

[0006] An object of the present invention is to provide a container-packed food or drink in which an oral composition containing chicken extract, in which an unpleasant odor (e.g., fishy smell) generated from chicken extract is suppressed (reduced or prevented), is enclosed in a container, and a method for producing the container-packed food or drink. The present invention also aims to provide the use of a component capable of suppressing an odor generated by heating chicken extract in the production of a container-packed food or drink in which an oral composition containing chicken extract is enclosed in a container. The present invention also aims to provide an oral composition that contains chicken extract and in which odor components generated from chicken extract are suppressed. [Means for Solving the Problems]

[0007] As a result of various studies on the unpleasant odor (Odor) generated by heating chicken extract, the present inventors have found that by containing polyphenols in chicken extract, the unpleasant odor (Odor) generated by heating chicken extract can be suppressed, and have thus completed the present invention.

[0008] That is, the present invention is as follows. 〔1〕A container-packed food or drink in which an oral composition is enclosed in a container, wherein the oral composition contains chicken extract and polyphenols, and the polyphenols are at least one selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols, and the concentration of odor components in the headspace in the container is 100 ppm or less, and the concentration of the odor components is the total concentration of trimethylamine, butanedione, and 3-methylbutanoic acid. A container-packed food or drink. 〔2〕The container-packed food or drink according to the above 〔1〕, wherein the total content of chlorogenic acids, flavonols, flavones, and flavanols in the oral composition is 0.01 mg / g or more. 〔3〕The container-packed food or drink according to the above 〔1〕 or 〔2〕, wherein the chlorogenic acids are 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 container-packed food or drink according to any one of the above 〔1〕 to 〔3〕, wherein the flavonol is quercetin and / or rutin. 〔5〕The container-packed food or drink according to any one of the above 〔1〕 to 〔4〕, wherein the flavone is at least one selected from the group consisting of luteolin, apigenin, their glycosides, and their derivatives. 〔6〕The container-packed food or drink according to any one of the above 〔1〕 to 〔5〕, 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 manufacturing a container-packed food or drink, comprising a heating step of heating a container filled with a raw material composition containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols. By including the polyphenol in the raw material composition, the method suppresses the odor generated by heating the chicken extract in the heating step. 〔8〕The method according to the above [7], wherein the odor generated by heating the chicken extract is an odor derived from at least one odor component selected from the group consisting of trimethylamine, butanedione, and 3-methylbutanoic acid. 〔9〕The method according to the above [7] or [8], wherein the total content of chlorogenic acids, flavonols, flavones, and flavanols in the raw material composition is 0.01 mg / g or more. 〔10〕The method according to any one of the above [7] to [9], wherein the chlorogenic acids are 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 the above [7] to

[10] , wherein the flavonol is quercetin and / or rutin. 〔12〕The method according to any one of the above [7] to

[11] , wherein the flavone is at least one selected from the group consisting of luteolin, apigenin, their glycosides, and their derivatives. 〔13〕The method according to any one of the above [7] to

[12] , 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. 〔14〕Use of a polyphenol for suppressing an odor generated by heating of chicken extract in the production of a container-packed food or drink in which an oral composition containing chicken extract is enclosed in a container, wherein the polyphenol is at least one selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols. 〔15〕The use according to the above

[14] , wherein the odor generated by heating of chicken extract is an odor derived from at least one odor component selected from the group consisting of trimethylamine, butanedione, and 3-methylbutanoic acid. 〔16〕The use according to the above

[14] or

[15] , wherein a polyphenol is added so that the total content of chlorogenic acids, flavonols, flavones, and flavanols in the oral composition is 0.01 mg / g or more. 〔17〕The use according to any one of the above

[14] to

[16] , wherein the chlorogenic acids are 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 the above

[14] to

[17] , wherein the flavonol is quercetin and / or rutin. 〔19〕The use according to any one of the above

[14] to

[18] , wherein the flavone is at least one selected from the group consisting of luteolin, apigenin, glycosides thereof, and derivatives thereof. 〔20〕The use according to any one of the above

[14] to

[19] , 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. An oral composition containing [

[21] ] chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols, wherein the chicken extract contains histidine, carnosine, and anserine, the content of histidine in the oral composition is 0.00001 to 10 wt%, the content of carnosine in the oral composition is 0.00001 to 3 wt%, the content of anserine in the oral composition is 0.00005 to 5 wt%, and the total content of chlorogenic acids, flavonols, flavones, and flavanols in the oral composition is 0.01 mg / g or more. An oral composition containing [

[22] ] 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(phenylalanyl phenylalanine) [Cyclo(Phe-Phe)], and the total content of chlorogenic acids, flavonols, flavones, and flavanols in the oral composition is 0.01 mg / g or more. The oral composition according to [

[21] ] or [

[22] ] above, wherein the chlorogenic acids are 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. The oral composition according to any one of [

[21] ] to [

[23] ] above, wherein the flavonol is quercetin and / or rutin. The oral composition according to any one of [

[21] ] to [

[24] ] above, wherein the flavone is at least one selected from the group consisting of luteolin, apigenin, their glycosides, and their derivatives. The 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 gallocatechin gallate.

Advantages of the Invention

[0009] According to the present invention, there can be provided a container-packed food or drink containing an oral composition containing chicken extract, in which an unfavorable odor (e.g., fishy smell) generated from the chicken extract is suppressed, and a method for producing the container-packed food or drink. Further, according to the present invention, in the production of a container-packed food or drink in which an oral composition containing chicken extract is enclosed in a container, the use of a component capable of suppressing the odor generated by heating the chicken extract can be provided. Further, according to the present invention, an oral composition containing chicken extract but having a reduced odor component generated from the chicken extract can be provided.

Brief Description of Drawings

[0010]

Figure 1A

Figure 1B

Figure 1C

Figure 2A

Figure 2B

Figure 2C

[0011] The present invention provides a container-packed food or drink in which an oral composition containing chicken extract is enclosed in a container, and the oral composition contains at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols, thereby suppressing an undesirable odor generated from the chicken extract. Further, the present invention provides a method for producing a container-packed food or drink, which has a heating step of heating a container in which a raw material composition containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols is enclosed, and the presence of at least one polyphenol in the raw material composition containing chicken extract suppresses the odor generated by heating the chicken extract in the heating step.

[0012] The present invention also provides the use of at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols for suppressing the odor generated by heating chicken extract in a method for producing a container-packed food or drink.

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

[0014] In this specification, the container-packed food or drink, production method, use, and oral composition of the present invention may sometimes be simply referred to as "the present invention". In this case, a common description of the container-packed food or drink, production method, use, and oral composition of the present invention will be given.

[0015] <Container-packed Food or Drink and Method for Producing Container-packed Food or Drink> In one form, the present invention is a container-packed food or drink in which an oral composition containing chicken extract and polyphenol is enclosed in a container, the polyphenol is at least one selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols, the concentration of odor components in the headspace in the container is 100 ppm or less, and the concentration of the odor components is the total concentration of trimethylamine, butanedione, and 3-methylbutanoic acid. By including at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols in addition to chicken extract in the oral composition, the undesirable odor generated from the chicken extract is suppressed.

[0016] In the container-packed food or drink of the present invention, an oral composition containing chicken extract is enclosed in a container. There is a headspace in the container of the container-packed food or drink.

[0017] The manufacturing method of the container-packed food and drink of the present invention has a heating step of heating a container in which a raw material composition containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols is enclosed. Since the raw material composition contains the above polyphenol, the odor generated by heating the chicken extract in the above heating step is suppressed. By including at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols in the raw material composition containing chicken extract, the above odor generated by heating the chicken extract in the above heating step can be suppressed. The odor generated by heating the above chicken extract is preferably an odor derived from at least one odor component selected from the group consisting of trimethylamine, butanedione, and 3-methylbutanoic acid. The container-packed food and drink manufactured by the manufacturing method of the container-packed food and drink of the present invention contains an oral composition, and the oral composition is enclosed in a container. The oral composition in the container-packed food and drink contains chicken extract and at least one type of polyphenols selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols.

[0018] <Chicken extract> The chicken extract (hereinafter sometimes referred to as CE) in the present invention is an extract of poultry meat. As the chicken extract used in the present invention, an extract obtained by using poultry meat as a raw material and heating the poultry meat in a liquid or the like can be used, and commercially available products can also be used. The raw material may contain bones, cartilage, legs, etc., but it is preferably free from poultry heads and internal organs.

[0019] When the chicken extract used in the present invention is produced by extraction, it can be produced by the usual methods used in this field. For example, atmospheric pressure extraction and / or pressure extraction using a liquid at 100 °C or higher, preferably 125 °C or higher, is carried out, and the obtained extract is subjected to membrane treatment or filtration to produce a chicken extract. Specifically, (1) a pretreatment step of removing the contained water-soluble proteins by heating chicken meat and optionally chicken bones or the like in a solvent, and (2) after the above pretreatment, the solvent containing water-soluble proteins and the like is exchanged for a new solvent, and an extract is obtained by an extraction step of heating the chicken meat in the solvent. As the solvent, water, ethanol, or a mixture thereof is preferable. As the chicken extract, the extract obtained by the above method, its dilution, concentrate or dry powder, and purified products thereof can be used. As the purified product, for example, an extract of chicken extract is subjected to ultrafiltration, membrane treatment, liquid separation operation or fractionation treatment with a resin or the like to increase the purification degree. After increasing the purification degree of the chicken extract, it may be powdered by freeze-drying, spray-drying or the like.

[0020] The chicken extract used in the present invention preferably contains at least one selected from the group consisting of histidine, carnosine, anserine and salts thereof. Carnosine is a dipeptide of β-alanine and histidine and is β-alanyl-histidine. Anserine is a compound in which the histidine moiety is methylated to be β-alanyl-1-methylhistidine. In the chicken extract used in the present invention, histidine, carnosine, and anserine can be contained in the form of a salt containing an inorganic acid or an organic acid or a salt containing an inorganic base or an organic base. Such an acid or base can be selected based on the use of the salt. Considering the application to foods, beverages, and pharmaceuticals, the following food and drink products or pharmaceutically acceptable salts are preferred. Examples of inorganic acid salts include hydrochloride, nitrate, sulfate, methanesulfonate, and p-toluenesulfonate. Examples of organic acid salts include salts with dicarboxylic acids such as oxalic acid, malonic acid, succinic acid, maleic acid, and fumaric acid, and salts 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 salts having an organic base include mono-, di-, or trialkylamine salts such as salts of methylamine, dimethylamine, and triethylamine, mono-, di-, or trihydroxyalkylamine salts, guanidine salts, and salts of N-methylglucosamine.

[0021] When the chicken extract used in the present invention contains histidine, the content of histidine is preferably, for example, 0.01% by weight or more, more preferably 0.1% by weight or more, in the solid content of the chicken extract, and preferably 10% by weight or less, more preferably 1% by weight or less. Further, in one aspect, the content of histidine in the solid content of the chicken extract is preferably 0.01 to 10% by weight, more preferably 0.01 to 1% by weight, and even more preferably 0.1 to 1% by weight. Note that the above content of histidine means the content of free (not in the form of a salt) histidine when histidine is contained in the form of a salt.

[0022] When the chicken extract used in the present invention contains carnosine, the content of carnosine is preferably, for example, 0.001% by weight or more, more preferably 0.01% by weight or more, in the solid content of the chicken extract, and preferably 3% by weight or less, more preferably 0.3% by weight or less. Further, in one aspect, the content of carnosine in the solid content of the chicken extract is preferably 0.001 to 3% by weight, more preferably 0.001 to 0.3% by weight, and even more preferably 0.01 to 0.3% by weight. Note that the above content of carnosine means the content of free carnosine when carnosine is contained in the form of a salt.

[0023] When the chicken extract used in the present invention contains anserine, the content of anserine is preferably, for example, 0.005% by weight or more, more preferably 0.05% by weight or more, in the solid content of the chicken extract, and preferably 5% by weight or less, more preferably 0.5% by weight or less. Further, in one aspect, the content of anserine in the solid content of the chicken extract is preferably 0.005 to 5% by weight, more preferably 0.005 to 0.5% by weight, and even more preferably 0.05 to 0.5% by weight. Note that the above content of anserine means the content of free anserine when anserine is contained in the form of a salt.

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

[0025] In one aspect, the content of chicken extract (in terms of solid content) in the oral composition of the present invention is, for example, preferably 0.1% by weight or more, more preferably 0.5% by weight or more, and preferably 99% by weight or less, more preferably 90% by weight or less in the composition. In one aspect, the content of chicken extract (in terms of solid content) is, for example, preferably 0.01 to 99% by weight, more preferably 0.1 to 90% by weight, and even more preferably 0.5 to 90% by weight in the composition. In this specification, the content of chicken extract (in terms of solid content) includes histidine, carnosine, and anserine.

[0026] The chicken extract used in the present invention preferably contains cyclo(phenylalanyl phenylalanine) [Cyclo(Phe-Phe)]. Cyclo(Phe-Phe) is a kind of cyclic dipeptide having an amino acid (phenylalanine) as a constituent unit. Cyclo(Phe-Phe) may be in a free form or in a salt form. Examples of the salt of Cyclo(Phe-Phe) include those described above for histidine, carnosine, and anserine.

[0027] When the chicken extract used in the present invention contains Cyclo(Phe-Phe), the content of Cyclo(Phe-Phe) is, for example, preferably 1 μg or more, more preferably 60 μg or more, and even more preferably 75 μg or more per 100 g of the chicken extract solid content. In other words, the content of Cyclo(Phe-Phe) is, for example, preferably 0.1×10 -5 % by weight or more, more preferably 6×10 -5 % by weight or more, and even more preferably 7.5×10 -5 % by weight or more. Also, the content of Cyclo(Phe-Phe) in the chicken extract is, in one aspect, preferably 0.1×10 -5 ~0.01% by weight, more preferably 6×10 -5 ~0.01% by weight, and even more preferably 7.5×10 -5It is more preferably 0.01% by weight or less. When the content of the above Cyclo(Phe-Phe) is in the form of a salt, it means the content of free Cyclo(Phe-Phe).

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

[0029] The oral composition in the present invention preferably contains at least one selected from the group consisting of histidine, carnosine, anserine, and Cyclo(Phe-Phe). When the oral composition in the present invention contains histidine, the content of histidine in the oral composition is preferably, for example, 0.00001 to 10% by weight, more preferably 0.0001 to 10% by weight, and even more preferably 0.0001 to 1% by weight in the composition. When the oral composition in the present invention contains carnosine, the content of carnosine in the oral composition of the present invention is preferably, for example, 0.00001 to 3% by weight, more preferably 0.0001 to 3% by weight, and even more preferably 0.0001 to 0.3% by weight in the composition. Further, when the oral composition in the present invention contains anserine, the content of anserine in the oral composition of the present invention is preferably, for example, 0.00005 to 5% by weight, more preferably 0.0005 to 5% by weight, and even more preferably 0.005 to 0.5% by weight in the composition. In one aspect, when the oral composition is liquid, the content of histidine in the oral composition is preferably 0.0001 to 10 mg / mL, more preferably 0.001 to 9 mg / mL, and even more preferably 0.01 to 5 mg / mL. When the oral composition is liquid, the content of carnosine in the oral composition is preferably 0.00001 to 3 mg / mL, more preferably 0.0001 to 3 mg / mL, and even more preferably 0.0001 to 2 mg / mL. When the oral composition is liquid, the content of anserine in the oral composition is preferably 0.0001 to 10 mg / mL, more preferably 0.001 to 7 mg / mL, and even more preferably 0.01 to 5 mg / mL. The content of histidine, the content of carnosine, and the content of anserine in the above oral composition mean the content of free histidine, the content of free carnosine, and the content of free anserine, respectively, when histidine, carnosine, and anserine are contained in the form of salts. When the oral composition in the present invention contains Cyclo(Phe-Phe), the content of Cyclo(Phe-Phe) in the oral composition is, for example, 0.1×10 -5 to 0.01% by weight in the composition, more preferably 6×10 -5 to 0.01% by weight, and even more preferably 7.5×10 -5 to 0.01% by weight. In one aspect, when the oral composition is liquid, the content of Cyclo(Phe-Phe) in the oral composition is preferably 0.1×10 -5 to 0.1 mg / mL, more preferably 6×10 -5 to 0.1 mg / mL, and even more preferably 7.5×10 -5 to 0.1 mg / mL. Note that the content of Cyclo(Phe-Phe) in the above oral composition means the content of free Cyclo(Phe-Phe) when Cyclo(Phe-Phe) is contained in the form of a salt.

[0030] <Polyphenol> The polyphenol used in the present invention is at least one selected from the group consisting of chlorogenic acids, flavonols, flavones and flavanols. Commercially available polyphenols can be used. The polyphenol may be contained in the form of a hydrate. Chlorogenic acids are a general term for ester compounds of cinnamic acid derivatives (for example, caffeic acid and ferulic acid) and quinic acid.

[0031] Chlorogenic acids are preferably at least one selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid (chlorogenic acid), 1,5-dicaffeoylquinic acid (cinarin), 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid. More preferably, it is 5-caffeoylquinic acid and / or 1,5-dicaffeoylquinic acid.

[0032] Examples of flavonols include quercetin, quercetin derivatives and quercetin glycosides. Quercetin may be a hydrate. Examples of quercetin glycosides include isocitrin and rutin. Flavonols are preferably quercetin and / or rutin, that is, at least one selected from the group consisting of quercetin and rutin.

[0033] Flavon is preferably at least one selected from the group consisting of luteolin, apigenin, glycosides thereof, and derivatives thereof. Examples of derivatives of luteolin and apigenin include salts formed by metals such as sodium, potassium, magnesium, calcium, zinc, barium, aluminum, and ammonium; esters and their salts obtained by reaction with alcohols, fatty acids, alkyl halides, etc.; phosphorylated compounds with a phosphate group introduced; sulfated compounds with a sulfate group introduced; alkylene oxide derivatives having a carbon chain of about C2 to C4 such as ethylene glycol, propylene glycol, and butylene glycol obtained by reaction with them; quaternary alkylamine derivatives and their salts formed by reaction with substrates having a quaternary amine such as glycidyl trialkylammonium halide in the molecule, etc. Examples of glycosides of luteolin include sinaroside (luteolin 7-O-glucoside), scolymoside (luteolin 7-O-rutinose), orientin (luteolin 8-C-glucoside), and isoorientin (luteolin 6-C-glucoside). Examples of glycosides of apigenin include apigenin-7-glucoside, apigenin-8-C-glucoside, apigenin-6-C-glucoside, and apigenin-7-O-neohesperidoside. Flavon is more preferably luteolin, luteolin 7-O-glucoside, and apigenin.

[0034] Flavanol is preferably at least one selected from the group consisting of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate. Flavanol is more preferably at least one selected from the group consisting of catechin, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. Even more preferably, it is epigallocatechin gallate.

[0035] In the present invention, one or more polyphenols may be used. When two or more polyphenols are used in the present invention, for example, chlorogenic acids may be combined with flavonols, flavones and / or flavanols and used, or two or more chlorogenic acid compounds, two or more flavonols, two or more flavones, or two or more flavanols may be used. In the present invention, by using two or more of the above polyphenols in combination, the odor generated by heating chicken extract can be more comprehensively suppressed, which is preferable. 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 of these. In one aspect, 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 of these.

[0036] In the present invention, the total content of chlorogenic acids, flavonols, flavones and flavanols in the oral composition is preferably 0.01 mg / g or more. More preferably, it is 0.1 mg / g or more. Also, the total content of chlorogenic acids, flavonols, flavones and flavanols in the oral composition is preferably 5 mg / g or less. When the oral composition containing chicken extract contains the above polyphenols, the odor generated by chicken extract can be suppressed. However, when the total content of chlorogenic acids, flavonols, flavones and flavanols in the oral composition is within the above range, the odor generated from chicken extract can be more effectively suppressed. Incidentally, the total content of chlorogenic acids, 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, it is preferable to add the above-mentioned polyphenols in the production of the oral composition so that the total content of chlorogenic acids, flavonols, flavones, and flavanols in the oral composition falls within the above range.

[0037] Further, in the method for producing a container-packed food or drink of the present invention, the total content of chlorogenic acids, flavonols, flavones, and flavanols in the raw material composition is preferably 0.01 mg / g or more. More preferably, it is 0.1 mg / g or more. Also, the total content of chlorogenic acids, flavonols, flavones, and flavanols in the raw material composition is preferably 5 mg / g or less. When the raw material composition containing chicken extract contains the above-mentioned polyphenols, the odor generated by heating the chicken extract can be suppressed. However, when the total content of chlorogenic acids, flavonols, flavones, and flavanols in the raw material composition containing chicken extract is within the above range, the odor generated from the chicken extract in the raw material composition can be more effectively suppressed when the raw material composition is heated. The above-mentioned raw material composition only needs to contain the above-mentioned chicken extract and the above-mentioned polyphenols, and the mixing conditions, addition order, etc. are not particularly limited.

[0038] The production method of the present invention preferably has an addition step of adding the above-mentioned polyphenols to the raw material composition so that the total content of chlorogenic acids, flavonols, flavones, and flavanols in the raw material composition satisfies the above range. Also, the total content of chlorogenic acids, 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. In addition, the production method of the present invention may have an adjustment step of adjusting the content of polyphenols in the raw material composition so that the total content of chlorogenic acids, flavonols, flavones, and flavanols in the raw material composition falls within the above range.

[0039] When the polyphenol used in the present invention contains chlorogenic acids, the total content of chlorogenic acids in the oral composition or the 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. Also, when the polyphenol used in the present invention contains chlorogenic acids, the total content of chlorogenic acids in the oral composition or the 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 content of flavonols in the oral composition or the 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. Also, when the polyphenol used in the present invention contains flavonols, the total content of flavonols in the oral composition or the 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 flavones, the total content of flavones in the oral composition or the 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. Also, when the polyphenol used in the present invention contains flavones, the total content of flavones in the oral composition or the 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 flavanol, the total content of flavanol 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. Also, when the polyphenol used in the present invention contains flavanol, the total content of flavanol in the oral composition or raw material composition is preferably 2 mg / g or less, more preferably 1 mg / g or less.

[0043] The contents of chlorogenic acids, flavonol, flavone and flavanol used in the present invention in the oral composition or raw material composition can be quantified, for example, by HPLC or LC-MS.

[0044] When the polyphenol used in the present invention contains chlorogenic acids, the ratio of chlorogenic acids to anserine (chlorogenic acid / anserine) in the oral composition or raw material composition 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 flavone, the ratio of flavone to anserine (flavone / 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 flavanol, the ratio of flavanol to anserine (flavanol / 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> In the container-packed food or drink of the present invention, an oral composition is enclosed in a container, but there is a headspace in the container. In the container-packed food or drink of the present invention, the concentration of the odor components in the headspace is 100 ppm or less, and the concentration of the above odor components is the total concentration of trimethylamine, butanedione, and 3-methylbutanoic acid.

[0049] The odor components that constitute an unpleasant odor such as a raw smell include components other than the above trimethylamine, butanedione, and 3-methylbutanoic acid. However, as a result of intensive studies by the present inventors, in the chicken extract produced by a conventional production method without adding polyphenols, it was confirmed that the odor caused by the above three components (trimethylamine, butanedione, and 3-methylbutanoic acid) is mainly a problem. In the container-packed chicken extract produced by a conventional production method without adding polyphenols, the above three odor components were uniformly detected in the headspace of the container. Further, in an example of a production lot of chicken extract, when a chicken extract not containing polyphenols was heated under retort conditions (pressure heating conditions), that is, enclosed in a sealed container and heated at 121°C for 8 minutes, the total concentration of trimethylamine, butanedione, and 3-methylbutanoic acid in the headspace of the container was 115 ppm. The present inventors added at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols to the chicken extract of the above production lot and heated it under the above retort conditions. The total concentration of trimethylamine, butanedione, and 3-methylbutanoic acid in the headspace was less than 100 ppm, that is, the above odor generated by heating the chicken extract under retort conditions was reduced. In the container-packed food and drink of the present invention and the method for producing the same, since the oral composition and the raw material composition contain at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols, it is possible to suppress the generation of odor components generated from chicken extract, particularly trimethylamine, butanedione, and 3-methylbutanoic acid, and reduce the total concentration of these in the headspace of the container to 100 ppm or less. In the container-packed food and drink of the present invention, the concentration of odor components in the headspace of the container of the container-packed food and drink is preferably 50 ppm or less, more preferably 10 ppm or less, and even more preferably 5 ppm or less. In the method for producing the container-packed food and drink of the present invention, the concentration of odor components in the headspace inside the container of the container-packed food and drink is preferably 100 ppm or less, more preferably 50 ppm or less, even more preferably 10 ppm or less, and even more preferably 5 ppm or less. The headspace may not contain odor components.

[0050] The concentration of the above odor components can be measured by any method known in the art. For example, it can be measured using gas chromatography (GC). As the analysis conditions for the above odor components using gas chromatography, for example, the analysis conditions of gas chromatography described in the examples can be used.

[0051] The container-packed food and drink of the present invention contains chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols, and the odor generated from the chicken extract is suppressed, and it is particularly preferable that the odor generated by heating the chicken extract is suppressed. The heating of the chicken extract in the present invention may be heating in the manufacturing process of the container-packed food and drink, and examples thereof include heating under sterilization conditions. Further, the odor generated from the chicken extract may be an odor generated when the chicken extract is stored in an environment of 20°C or higher.

[0052] In the method for producing a container-packed food or drink of the present invention, a container enclosing an oral composition is heated. The method for enclosing the oral composition in the container is not particularly limited and can be appropriately selected according to the form of the oral composition and the container. As the heating conditions, sterilization conditions, particularly retort conditions, are preferable. The container-packed food or drink of the present invention preferably has an odor suppressed which is generated by heating under the sterilization conditions of chicken extract, particularly retort conditions. Further, the method for producing a container-packed food or drink of the present invention preferably suppresses the odor generated by heating under the sterilization conditions of chicken extract, particularly retort conditions. In the container-packed food or drink of the present invention and the method for producing the container-packed food or drink of the present invention, the odor component in the headspace inside the container is preferably the odor generated by heating under the sterilization conditions of chicken extract, particularly retort conditions.

[0053] <Heating conditions> In the production method of the present invention, the heating of the container in the heating step is preferably heating for sterilization. As described above, the production method of the present invention is preferably a method for producing a container-packed food or drink enclosing an oral composition containing chicken extract, which suppresses the odor (Odor) generated by heating under the sterilization conditions of chicken extract, particularly retort conditions. Further, the use of the present invention is the use of polyphenols for suppressing the odor (Odor) generated by heating under the sterilization conditions of chicken extract, particularly retort conditions, and the polyphenols are preferably at least one selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols. Further, the oral composition or container-packed food or drink of the present invention may also be an oral composition or a container-packed food or drink in which the odor (Odor) generated by heating under the sterilization conditions of chicken extract, particularly retort conditions, is suppressed. The pressure and temperature under the sterilization conditions (autoclave conditions) are not particularly limited, and can be carried out under any conditions known in the art. Specifically, for example, it means heating at 50°C or higher, preferably 100 to 130°C for less than 400 minutes (preferably 6 to 37 minutes) under normal pressure or under pressure. Heating under retort conditions can be carried out under any conditions known in the art. Specifically, for example, it means heating at a temperature of 113 to 120°C, or higher, for 6 to 37 minutes, usually under normal pressure or under pressure. The pressure under retort conditions can be, for example, 0.1 to 0.3 MPa (gauge pressure).

[0054] In the container-packed edible product and the method for producing the same of the present invention, the form of the container is not particularly limited. The container used in the present invention may be any container designed to maintain the commercial sterility of the oral composition as the content. For example, a glass or plastic bottle; a glass or plastic bottle; an aluminum foil or plastic retort pouch; a boil-in bag; a cardboard box or juice pack containing paper, plastic or aluminum; a bucket with a lid; and a sealed container such as a can can be used. In the method for producing the container-packed edible product of the present invention, when heating the container in the heating step is carried out under sterilization conditions, it is preferable that the container used has heat resistance under the sterilization conditions. The container-packed edible product of the present invention is preferably a container-packed beverage.

[0055] <Oral composition> In one aspect, the present invention provides an oral composition comprising chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols, wherein the chicken extract contains histidine, carnosine, and anserine, the content of histidine in the oral composition is 0.00001 to 10 wt%, the content of carnosine in the oral composition is 0.00001 to 3 wt%, the content of anserine in the oral composition is 0.00005 to 5 wt%, and the total content of chlorogenic acids, flavonols, flavones, and flavanols in the oral composition is 0.01 mg / g or more. In another aspect, the present invention provides an oral composition comprising 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 content of chlorogenic acids, flavonols, flavones, and flavanols in the oral composition is 0.01 mg / g or more. Preferred examples / aspects of the chicken extract and polyphenol in the oral composition of the present invention are as described above. The oral composition of the present invention preferably has a suppressed odor generated from the chicken extract, more preferably has a suppressed odor generated by heating the chicken extract, and even more preferably has a suppressed odor generated by heating the chicken extract under sterilization conditions, particularly retort conditions, or an odor generated by storing the chicken extract in an environment of 20°C or higher. Also, in the present invention, the odor generated by the chicken extract only needs to be suppressed as compared with the case where the oral composition does not contain polyphenols.

[0056] In the present invention, the oral composition and the raw material composition are preferably in a liquid state. In the production method of the present invention, the chicken extract can be directly mixed with the polyphenol by using a commercially available product or an extract prepared by extracting poultry meat with hot water or the like. However, when the chicken extract is in the form of a concentrate, a dry powder or a purified product thereof, it may be diluted or dissolved with a liquid such as water, ethanol or a mixture thereof and then mixed with the polyphenol. Similarly, when the polyphenol is in the form of a concentrate, a dry powder or a purified product thereof, it can be used in the formulation after being diluted or dissolved with the above-mentioned liquid. The raw materials may be formulated without prior dilution or dissolution, and then a liquid may be added for dilution or dissolution.

[0057] The oral composition in the present invention is preferably used as a food or drink or a pharmaceutical product, more preferably a food or drink. Examples of the food or drink include functional foods, health functional foods, foods for specified health uses, foods with functional claims, dietary supplements, health supplements, and supplements. The form of the food or drink is not particularly limited, and it may be a solid food or a liquid beverage. Preferably, it is a beverage. The above-mentioned container-packed food or drink of the present invention is preferably a container-packed food or drink in which a liquid oral composition (preferably a beverage) containing a chicken extract and a polyphenol is enclosed in a container. The form of the pharmaceutical product is not particularly limited, and examples include internal preparations such as capsules, tablets, powders, granules, and dry syrups, but are not limited thereto.

[0058] The oral composition in the present invention may be added with various diluents, acidulants, antioxidants, stabilizers, preservatives, fragrances, emulsifiers, pigments, seasonings, pH adjusters, nutrient enhancers, etc. that are acceptable as additives to pharmaceuticals or foods or drinks. As the emulsifier, for example, xanthan gum, gum arabic, gellan gum, etc. can be used alone or in combination of two or more. As commercially available emulsifiers, for example, Habo P90 sucrose monopalmitate, L90 sucrose monolaurate, sorbitol solution, propylene glycol, medium-chain fatty acid triglyceride, lecithin (Singapore, Compass Foods Pte. Ltd.), orange oil, SprayGum AA gum arabic (France, Nexira), sucrose acetate isobutyrate, lactic acid, citric acid (Japan, San-Ei Gen F.F.I., Inc.), Kelcogel (registered trademark) gellan gum (CP Kelco U.S.), and Kelcotrol (registered trademark) xanthan gum (CP Kelco U.S.) can be used.

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

[0060] The oral composition in the present invention can be applied to both therapeutic uses (medical uses) and non-therapeutic uses (non-medical uses). Non-therapeutic means a concept that does not include medical acts, that is, human surgery, treatment or diagnosis.

[0061] The oral composition in the present invention is intended to be taken orally (oral administration). The dosage (which can also be referred to as the intake amount) of the oral composition of the present invention is not particularly limited.

[0062] The subject to which the composition of the present invention is administered (which can also be referred to as the administration subject) is not particularly limited. Preferably, it is a human or non-human mammal, more preferably a human. In one aspect, middle-aged and elderly people can be mentioned as the administration subject in the present invention.

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

[0064] <Use of Polyphenols for Suppressing Odor Caused 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 suppressing the odor caused by chicken extract. The use of the present invention is the use of a polyphenol for suppressing the odor (Odor) caused by heating of chicken extract in the production of a container-packed food or drink product in which an oral composition containing chicken extract is enclosed in a container, and the polyphenol is at least one selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols. The use of the present invention is suitable for suppressing the odor (Odor) caused by heating of chicken extract under sterilization conditions. Also, as one aspect, the present invention provides the use of at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols for suppressing the odor caused by heating of chicken extract or the odor caused by storage at 20°C or higher of a container-packed food or drink product in which an oral composition containing chicken extract is enclosed in a container. The odor caused by heating of chicken extract, the odor caused by heating of chicken extract under sterilization conditions, or the odor caused by storage at 20°C or higher of a container-packed food or drink product containing an oral composition containing chicken extract is preferably an odor (Odor) derived from at least one odor component selected from the group consisting of trimethylamine, butanedione, and 3-methylbutanoic acid. In the use of the present invention, the oral composition, chicken extract, polyphenol, and their preferred examples / aspects are the same as the oral composition, chicken extract, polyphenol, and their preferred examples / aspects in the container-packed food or drink product of the present invention described above. Also, the oral composition in the use of the present invention only needs to contain the above-described chicken extract and the above-described polyphenol, and the mixing conditions, addition order, etc. are not particularly limited.

[0065] <Flavor Maintenance Method, Flavor Maintenance Agent> By adding polyphenols to chicken extract, the odor generated by heating the chicken extract is suppressed, so that the original flavor of the chicken extract can be maintained even after heating the chicken extract. Therefore, in one aspect, the present invention provides a method for maintaining the flavor of an oral composition containing chicken extract, which comprises adding at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones and flavanols to the chicken extract to suppress the odor generated by heating the chicken extract and maintain the flavor of the chicken extract. Further, in one aspect, the present invention provides a flavor maintaining agent for an oral composition containing chicken extract, which contains at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones and flavanols as an active ingredient and suppresses the odor generated by heating the chicken extract. The flavor of the chicken extract includes umami and / or richness. Preferred examples / embodiments and blending amounts of the above chicken extract and polyphenol are the same as those in the oral composition described above. In the flavor maintaining method and flavor maintaining agent of the present invention, heating of the chicken extract includes heating under sterilization conditions and heating due to storage in an environment of 20°C or higher. In this specification, a numerical range represented by a lower limit value and an upper limit value, that is, "lower limit value to upper limit value", includes those lower limit value and upper limit value. For example, the range represented by "1 to 2" means 1 or more and 2 or less, and includes 1 and 2. In this specification, the upper limit and the lower limit may be any combination of ranges.

Examples

[0066] Hereinafter, the present invention will be specifically described by way of examples. It should be noted that the present invention is not limited only to these examples.

[0067] The raw materials used in the examples and comparative examples are shown below.

[0068] A. Chicken extract Chicken extract (CE) was obtained from a commercially available product, Brand’s Essence of Chicken (BEC, manufacturer: Brands Suntory (Thailand), under license from Suntory Beverage & Food Asia Pte. Ltd.). The chicken extract is an extract obtained by heating chicken meat and bones in hot water and contains 0.000079 wt% of Cyclo(Phe-Phe). The content of histidine in 1 ml of CE was 0.45 wt%, the content of carnosine was 0.094 wt%, and the content of anserine was 0.19 wt%.

[0069] The detection and quantification of Cyclo(Phe-Phe) in the chicken extract were performed by LC-MS. The LC-MS analysis was carried out using an Agilent HPLC 1290 series coupled with a Triple TOF 5600 (AB Sciex) equipped with a Duo Spray Turbo V ion source and a gas generator (Peak Scientific). In the mass spectrometer, electrospray ionization in positive ion mode and multiple reaction monitoring (MRM) were used at unit mass resolution 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-dependent parameter settings such as declustering potential (DP) and collision energy (CE) were optimized at 100.0 and 30.0, respectively. Analyst 1.8 (AB Sciex) was used for instrument 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 the working concentration with ultrapure water. Then it was injected into a Zorbax Eclipse Plus C18 RRHD 1.8μm 2.1×50mm column (Agilent) equipped with a UHPLC Guard Zorbax Eclipse Plus C18 2.1×5mm, 1.8μm (Agilent). Elution was performed using 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: 0 - 0.5 min: 100% eluent A; 0.5 - 7.5 min: 100 - 65% eluent A; 7.5 - 10 min: 65 - 0% eluent A; 10 - 13 min: 0% eluent A; 13 - 13.1 min: 0 - 100% eluent A. The injection volume was 10 μL, the flow rate was 300 μL / min, and detection was performed at a retention time of 7.6 min for the quantitative ion and confirmation ion. Standard Cyclo(Phe-Phe) at 15.625, 31.25, 62.5, 125 ng / mL was injected into the mass spectrometer to prepare a calibration curve. Chicken extract powder was used to reconstruct chicken extract as a working solution at a 250 μg / mL solution. Quantification of Cyclo(Phe-Phe) in chicken extract was performed using SCIEX OS 1.6.1.29803 Analytics (AB Sciex).

[0071] Quantification of histidine, carnosine, and anserine in chicken extract was performed using HPLC under the following conditions. Apparatus: High-performance liquid chromatograph system with UV detector (Agilent 1100 series, manufactured by Agilent) Column: Zorbax 300-SCX 4.6mm ID x 250mm (manufactured by Agilent) Mobile phase: 50 mM potassium dihydrogen phosphate Flow rate: 1.0 mL / min Flow channels: Channel A (50 mM potassium dihydrogen phosphate), Channel B (acetonitrile), Channel D (deionized water) UV detection wavelength: 210 nm Sample injection volume: 10 μL

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

[0073] C. Emulsifier Kelcotrol® xanthan gum (CP Kelco U.S.) SprayGum AA gum arabic (Nexira, France)

[0074] <Improvement of Odor Using Chlorogenic Acid or Cynarin> <Examples 1 - 8> Oral compositions (solutions) of Examples 1 - 8 were prepared with the compounding amounts shown in Table 1 below. Specifically, cynarin or chlorogenic acid was added to chicken extract (CE) (68 mL) in the compounding amounts shown in Table 1, and the mixture was stirred well to obtain a uniform mixture. Thereby, liquid oral compositions according to Examples 1 - 8 were obtained.

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

[0076] The liquid oral compositions obtained in Examples 1 - 8 and Comparative Example 1 were dispensed into airtight glass containers and sterilized at 121°C for 8 minutes. Table 1 shows the concentrations of cynarin or chlorogenic acid in the liquid oral compositions of Examples 1 - 8.

[0077]

Table 1

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

[0079] <Analysis of GC-MS analysis results> According to the results in Table 2 below, in the liquid oral compositions according to Examples 1 - 8 in which cinnarin or chlorogenic acid was added to CE, it can be seen that the concentration ratios of the odor components (trimethylamine, butanedione, and 3-methylbutanoic acid) are lower than those of Comparative Example 1 with a dose-dependent effect. In each example, the total concentration of these 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 generated from the oral compositions containing CE and chlorogenic acid or cinnarin according to Examples 1 - 8 to the amount of trimethylamine generated (100%) from the chicken extract according to Comparative Example 1. Figure 1B is a graph showing the ratio of the amount of butanedione generated from the oral compositions containing CE and chlorogenic acid or cinnarin according to Examples 1 to 8 to the amount of butanedione generated from the chicken extract according to Comparative Example 1 (100%). Figure 1C is a graph showing the ratio of the amount of 3-methylbutanoic acid generated from the oral compositions containing CE and chlorogenic acid or cinnarin according to Examples 1 to 8 to the amount of 3-methylbutanoic acid generated from the chicken extract according to Comparative Example 1 (100%).

[0082] <Improvement of odor using apigenin, epigallocatechin gallate, luteolin, or quercetin> <Examples 9 to 16> Oral compositions (solutions) of Examples 9 to 16 were prepared in the blending amounts shown in Table 3 below. Specifically, apigenin, epigallocatechin gallate, luteolin, or quercetin and an emulsifier were added to chicken extract (CE) (68 mL) in the blending amounts shown in Table 3, and the mixture was stirred well to obtain a uniform mixture. Thereby, the liquid oral compositions according to Examples 9 to 16 were obtained.

[0083] <Comparative Example 2> A liquid oral composition according to Comparative Example 2 was prepared in the same manner as the method of Examples 9 to 16, except that apigenin, epigallocatechin gallate, luteolin, and quercetin were not added.

[0084] The liquid oral compositions obtained in Examples 9 to 16 and Comparative Example 2 were dispensed into airtight glass containers and sterilized at 121°C for 8 minutes. Table 3 shows the concentrations of apigenin, epigallocatechin gallate, luteolin, or quercetin in the liquid oral compositions of Examples 9 to 16.

[0085]

Table 3

[0086] <GC-MS analysis of headspace> Similar to Examples 1-8, each odor component in the headspace of the container was analyzed by GC-MS. The results are shown in Table 4. <Analysis of GC-MS Analysis Results> According to the results in Table 4 below, in the liquid oral compositions according to Examples 9-16 in which apigenin, epigallocatechin gallate, luteolin, or quercetin was added to CE, the concentration ratios of the odor components (trimethylamine, butanedione, and 3-methylbutanoic acid) were found to be lower than those of Comparative Example 2 with a dose-dependent effect. In each example, the total concentration of these three odor 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 generated from the oral compositions containing CE and apigenin, epigallocatechin gallate, luteolin, or quercetin according to Examples 9-16 to the amount of trimethylamine generated from the chicken extract according to Comparative Example 2 (100%). Figure 2B is a graph showing the ratio of the amount of butanedione generated from the oral compositions containing CE and apigenin, epigallocatechin gallate, luteolin, or quercetin according to Examples 9-16 to the amount of butanedione generated from the chicken extract according to Comparative Example 2 (100%). Figure 2C is a graph showing the ratio of the amount of 3-methylbutanoic acid generated from the oral compositions containing CE and apigenin, epigallocatechin gallate, luteolin, or quercetin according to Examples 9-16 to the amount of 3-methylbutanoic acid generated from the chicken extract according to Comparative Example 2 (100%).

[0089] When comparing the results of Examples 1-16 and Comparative Examples 1-2, it was found that when at least one selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols was added to the chicken extract, an effect of suppressing the generation of odor components from the chicken extract was obtained. From the above results, it can be seen that by adding at least one selected from the group consisting of chlorogenic acids, flavonols, flavones and flavanols to the chicken extract, an effect of suppressing the odor from the chicken extract can be obtained.

Claims

1. An orally-administered composition-packed food or drink in a container, wherein the orally-administered composition contains chicken extract and polyphenols, the polyphenols are at least one selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols, the concentration of odor components in the headspace within the container is 100 ppm or less, and the concentration of the odor components is the total concentration of trimethylamine, butanedione, and 3-methylbutanoic acid. A food or drink in a container

2. The food or drink in a container according to claim 1, wherein the total content of chlorogenic acids, flavonols, flavones, and flavanols in the orally-administered composition is 0.01 mg / g or more.

3. The food or drink in a container according to claim 1 or 2, wherein the chlorogenic acids are 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 food or drink in a container according to claim 1 or 2, wherein the flavonol is quercetin and / or rutin.

5. The food or drink in a container according to claim 1 or 2, wherein the flavone is at least one selected from the group consisting of luteolin, apigenin, glycosides thereof, and derivatives thereof.

6. The food or drink in a container according to claim 1 or 2, 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 manufacturing a food or drink in a container, comprising a heating step of heating a container filled with a raw material composition containing chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones, and flavanols, and a method for manufacturing a food or drink in a container, wherein the raw material composition contains the polyphenol to suppress the odor generated by heating the chicken extract in the heating step.

8. The manufacturing method according to claim 7, wherein the odor generated by heating the chicken extract is an odor derived from at least one odor component selected from the group consisting of trimethylamine, butanedione, and 3-methylbutanoic acid.

9. The production method according to claim 7 or 8, wherein the total content of chlorogenic acids, flavonols, flavones and flavanols in the raw material composition is 0.01 mg / g or more.

10. The production method according to claim 7 or 8, wherein the chlorogenic acids are 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 production method according to claim 7 or 8, wherein the flavonol is quercetin and / or rutin.

12. The production method according to claim 7 or 8, wherein the flavone is at least one selected from the group consisting of luteolin, apigenin, their glycosides and their derivatives.

13. The production method according to claim 7 or 8, 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.

14. Use of a polyphenol for suppressing the odor generated by heating chicken extract in the production of a container-packed food or drink in which an oral composition containing chicken extract is enclosed in a container, wherein the polyphenol is at least one selected from the group consisting of chlorogenic acids, flavonols, flavones and flavanols.

15. The use according to claim 14, wherein the odor generated by heating chicken extract is an odor derived from at least one odor component selected from the group consisting of trimethylamine, butanedione, and 3-methylbutanoic acid.

16. The use according to claim 14 or 15, wherein the polyphenol is added so that the total content of chlorogenic acids, flavonols, flavones and flavanols in the oral composition is 0.01 mg / g or more.

17. The use according to claim 14 or 15, wherein the chlorogenic acids are 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, wherein the flavonol is quercetin and / or rutin.

19. The use according to claim 14 or 15, wherein the flavone is at least one selected from the group consisting of luteolin, apigenin, glycosides thereof and derivatives thereof.

20. The use according to claim 14 or 15, 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 chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones and flavanols, wherein the chicken extract contains histidine, carnosine and anserine, the content of histidine in the oral composition is 0.00001 to 10 wt%, the content of carnosine in the oral composition is 0.00001 to 3 wt%, the content of anserine in the oral composition is 0.00005 to 5 wt%, and the total content of chlorogenic acids, flavonols, flavones and flavanols in the oral composition is 0.01 mg / g or more.

22. An oral composition comprising chicken extract and at least one polyphenol selected from the group consisting of chlorogenic acids, flavonols, flavones and flavanols, wherein the chicken extract contains cyclophenylalanyl phenylalanine [Cyclo(Phe-Phe)], and the total content of chlorogenic acids, flavonols, flavones and flavanols in the oral composition is 0.01 mg / g or more.

23. The oral composition according to claim 21 or 22, wherein the chlorogenic acids are 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, wherein the flavonol is quercetin and / or rutin.

25. The oral composition according to claim 21 or 22, wherein the flavone is at least one selected from the group consisting of luteolin, apigenin, glycosides thereof, and derivatives thereof. **Claim 26** The oral composition according to claim 21 or 22, 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.

Images