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

Abstract

An object of the present invention is to provide a container-packed food or drink containing an oral composition containing chicken extract, in which an unpleasant odor (e.g., raw smell) generated from the chicken extract is suppressed, and a method for producing the container-packed food or drink. The present invention relates to a container-packed food or drink in which an oral composition is enclosed in a container, the oral composition contains chicken extract and xanthophylls, 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, 3-methylbutanoic acid, and 2-methyl-3-furanthiol.

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 xanthophylls 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 poultry 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 more strongly imparts flavors such as umami of chicken extract is desired. In addition, chicken extract is a component extracted from poultry meat, bones, legs and / or skin by hot water extraction. However, for example, an odor (e.g., 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 poultry meat is thermally induced and that the Maillard reaction, lipid thermal decomposition, and the interaction of these reactions are involved in the formation of odor compounds generated from poultry meat after heating. It is also disclosed that the main reason for the flavor deterioration of poultry meat products and the formation of an undesirable "warmed over flavor" is the deficiency of α-tocopherol in poultry meat. Although this document describes the flavor generated during cooking and reheating of poultry meat after refrigeration, it does not describe or suggest the flavor generated when the components extracted from poultry meat, bones, legs and / or 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 the unpleasant odor (such as a raw smell) generated when heating chicken extract is desired. In addition, a technique for reducing the 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 (such as a raw 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. Another object of the present invention is to provide the use of a component capable of 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. Another object of the present invention is to provide an oral composition that contains chicken extract but suppresses odor components generated from chicken extract. [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 xanthophylls in chicken extract, the unpleasant odor (Odor) generated by heating chicken extract can be suppressed, and have 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, the oral composition contains chicken extract and xanthophylls, 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, 3-methylbutanoic acid, and 2-methyl-3-furanthiol. A container-packed food or drink. 〔2〕The container-packed food or drink according to the above 〔1〕, wherein the content of xanthophylls 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 xanthophylls are at least one selected from the group consisting of lutein, zeaxanthin, astaxanthin, violaxanthin, neoxanthin, fucoxanthin, spirilloxanthin, cantaxanthin, α / β-cryptoxanthin, and flavoxanthin. 〔4〕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 xanthophylls is enclosed, and by including the xanthophylls in the raw material composition, the odor generated by heating the chicken extract in the heating step is suppressed. A method for producing a container-packed food or drink. 〔5〕The production method according to the above 〔4〕, 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, 3-methylbutanoic acid, and 2-methyl-3-furanthiol. 〔6〕The production method according to the above 〔4〕 or 〔5〕, wherein the content of xanthophylls in the raw material composition is 0.01 mg / g or more. 〔7〕The production method according to any one of the above 〔4〕 to 〔6〕, wherein the xanthophylls are at least one selected from the group consisting of lutein, zeaxanthin, astaxanthin, violaxanthin, neoxanthin, fucoxanthin, spirilloxanthin, cantaxanthin, α / β-cryptoxanthin, and flavoxanthin. Use of xanthophylls for suppressing the odor generated 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. 〔9〕The use according to the above 〔8〕, 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, 3-methylbutanoic acid, and 2-methyl-3-furanthiol. 〔10〕The use according to the above 〔8〕 or 〔9〕, wherein xanthophylls are added so that the content of xanthophylls in the oral composition is 0.01 mg / g or more. 〔11〕The use according to any one of the above 〔8〕 to 〔10〕, wherein the xanthophylls are at least one selected from the group consisting of lutein, zeaxanthin, astaxanthin, violaxanthin, neoxanthin, fucoxanthin, spirilloxanthin, canthaxanthin, α / β-cryptoxanthin, and flavoxanthin. 〔12〕An oral composition containing chicken extract and xanthophylls, 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 content of xanthophylls in the oral composition is 0.01 mg / g or more. 〔13〕An oral composition containing chicken extract and xanthophylls, wherein the chicken extract contains cyclo(phenylalanyl-phenylalanine) [Cyclo(Phe-Phe)], and the content of xanthophylls in the oral composition is 0.01 mg / g or more. 〔14〕The oral composition according to the above 〔12〕 or 〔13〕, wherein the xanthophylls are at least one selected from the group consisting of lutein, zeaxanthin, astaxanthin, violaxanthin, neoxanthin, fucoxanthin, spirilloxanthin, canthaxanthin, α / β-cryptoxanthin, and flavoxanthin.

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 unpleasant odor (e.g., raw 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, there can be provided an oral composition that contains chicken extract and has a reduced odor component generated from the chicken extract.

Brief Description of the Drawings

[0010]

Figure 1A

Figure 1B

Figure 1C

Figure 1D

Modes for Carrying Out the Invention

[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 xanthophylls, thereby suppressing an undesirable odor (Odor) generated from the chicken extract. The present invention also provides a method for manufacturing a container-packed food or drink, which has a heating step of heating a container enclosing a raw material composition containing chicken extract and xanthophylls, and the presence of xanthophylls in the raw material composition containing chicken extract suppresses the odor (Odor) generated by heating the chicken extract in the heating step.

[0012] The present invention also provides the use of xanthophylls for suppressing the odor (Odor) generated by heating chicken extract in a method for manufacturing a container-packed food or drink.

[0013] The present invention also provides an oral composition containing chicken extract and xanthophylls.

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

[0015] <Container-packed Food or Drink and Method for Manufacturing 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 xanthophylls is enclosed in a container, the concentration of odor components in the headspace inside the container is 100 ppm or less, and the concentration of the odor components is the total concentration of trimethylamine, butanedione, 3-methylbutanoic acid, and 2-methyl-3-furanthiol. By including xanthophylls in addition to the chicken extract in the oral composition, an undesirable odor (Odor) generated from the chicken extract is suppressed.

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

[0017] The method for producing 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 xanthophylls is enclosed. By including the above xanthophylls in the raw material composition, the odor generated by heating the chicken extract in the above heating step is suppressed. By including xanthophylls 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 above odor generated by heating the chicken extract is preferably an odor derived from at least one odor component selected from the group consisting of trimethylamine, butanedione, 3-methylbutanoic acid, and 2-methyl-3-furanthiol. The container-packed food and drink produced by the method for producing 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 xanthophylls.

[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 can be used, and a commercially available product may 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 resulting 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, etc. in a solvent, and (2) an extraction step of replacing the solvent containing water-soluble proteins, etc. with a new solvent after the above pretreatment and heating the chicken meat in the solvent to obtain an extract. As the solvent, water, ethanol, or a mixture thereof, etc. 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, etc. to increase the degree of purification and then used. After increasing the degree of purification of the chicken extract, it may be powdered by freeze-drying, spray-drying, etc.

[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. Also, anserine is one 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 salts containing inorganic acids or organic acids or salts containing inorganic bases or organic bases. Such acids or bases can be selected based on the use of the salts. Considering applications 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 organic bases 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 salt form) 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 preferably, for example, 0.1% by weight or more, more preferably 0.5% by weight or more in the composition, and preferably 99% by weight or less, more preferably 90% by weight or less. In one aspect, the content of chicken extract (in terms of solid content) is preferably, for example, 0.01 to 99% by weight in the composition, more preferably 0.1 to 90% by weight, and even more preferably 0.5 to 90% by weight. 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 preferably, for example, 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 preferably, for example, 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 in the chicken extract solid content. Also, the content of Cyclo(Phe-Phe) in the chicken extract is preferably 0.1×10 -5 to 0.01% by weight in one aspect, more preferably 6×10 -5 to 0.01% by weight, and even more preferably 7.5×10 -5More preferably, it is 0.01% by weight or less. In addition, when the content of 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 in the oral composition of the present invention, Cyclo(Phe-Phe) can be quantified by various methods, for example, by liquid chromatography-mass spectrometry (LC-MS) or by using HPLC.

[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 from 0.0001 to 10 mg / mL, more preferably from 0.001 to 9 mg / mL, and even more preferably from 0.01 to 5 mg / mL. When the oral composition is liquid, the content of carnosine in the oral composition is preferably from 0.00001 to 3 mg / mL, more preferably from 0.0001 to 3 mg / mL, and even more preferably from 0.0001 to 2 mg / mL. When the oral composition is liquid, the content of anserine in the oral composition is preferably from 0.0001 to 10 mg / mL, more preferably from 0.001 to 7 mg / mL, and even more preferably from 0.01 to 5 mg / mL. The content of histidine, carnosine, and anserine in the above oral composition means the content of free histidine, free carnosine, and 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 ~0.01 wt%, preferably 6×10 -5 ~0.01 wt%, more preferably 7.5×10 -5 ~0.01 wt%, even more preferably. In one aspect, when the oral composition is liquid, the content of Cyclo(Phe-Phe) in the oral composition is preferably from 0.1×10 -5 ~0.1 mg / mL, more preferably from 6×10 -5 ~0.1 mg / mL, and even more preferably from 7.5×10 -5 ~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] <Xanthophylls> As the xanthophylls used in the present invention, commercially available ones can be used. The xanthophylls may be contained in the form of hydrates. As the xanthophylls, at least one selected from the group consisting of lutein, zeaxanthin, astaxanthin, violaxanthin, neoxanthin, fucoxanthin, spirilloxanthin, canthaxanthin, α / β - cryptoxanthin, and flavoxanthin is preferable.

[0031] In the present invention, only one kind of xanthophylls may be used, or two or more kinds may be used. In the present invention, it is preferable to use two or more kinds of the above - mentioned xanthophylls in combination, because the odor generated by heating chicken extract can be more comprehensively suppressed. The xanthophylls used in the present invention are preferably at least one selected from the group consisting of lutein and / or zeaxanthin, that is, at least one selected from the group consisting of lutein and zeaxanthin, and the use of lutein and zeaxanthin is more preferable.

[0032] In the present invention, the content of xanthophylls in the oral composition is preferably 0.01 mg / g or more. More preferably, it is 0.1 mg / g or more, and still more preferably, it is 0.5 mg / g or more. Also, the content of xanthophylls in the oral composition is preferably 5 mg / g or less. When the oral composition containing chicken extract contains the above - mentioned xanthophylls, the odor generated by chicken extract can be suppressed. However, when the content of xanthophylls in the oral composition is within the above range, the odor generated by chicken extract can be more effectively suppressed. In addition, the content of xanthophylls in the oral composition is more preferably 4 mg / g or less, and still more preferably 3 mg / g or less. In the present invention, it is preferable to add the above - mentioned xanthophylls in the production of the oral composition so that the content of xanthophylls in the oral composition falls within the above range.

[0033] Further, in the method for producing a container-packed food or drink of the present invention, the content of xanthophylls in the raw material composition is preferably 0.01 mg / g or more. The content of xanthophylls in the raw material composition is more preferably 0.1 mg / g or more, and still more preferably 0.5 mg / g or more. Also, the content of xanthophylls in the raw material composition is preferably 5 mg / g or less. When the raw material composition containing chicken extract contains one or more of the above xanthophylls, the odor generated by heating the chicken extract can be suppressed. However, when the content of xanthophylls in the raw material composition containing chicken extract is within the above range, when the raw material composition is heated, the odor generated from the chicken extract in the raw material composition can be more effectively suppressed. The above raw material composition only needs to contain the above chicken extract and the above xanthophylls, and the mixing conditions, addition order, etc. are not particularly limited.

[0034] The production method of the present invention preferably has an addition step of adding the above xanthophylls to the raw material composition so that the content of xanthophylls in the raw material composition satisfies the above range. Also, the content of xanthophylls in the raw material composition is more preferably 4 mg / g or less, and still 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 xanthophylls in the raw material composition so that the content of xanthophylls in the raw material composition falls within the above range.

[0035] In one aspect, the content of xanthophylls in the oral composition or the raw material composition is preferably 0.01 to 5 mg / g, more preferably 0.1 to 4 mg / g, and still more preferably 0.5 to 3 mg / g.

[0036] The content of xanthophylls in the oral composition or the raw material composition used in the present invention can be quantified by, for example, HPLC, LC-MS, etc.

[0037] <Odorous component> In the container-packed food and 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 and drink of the present invention, the concentration of the odorous component in the headspace is 100 ppm or less, and the concentration of the above odorous component is the total concentration of trimethylamine, butanedione, 3-methylbutanoic acid, and 2-methyl-3-furanthiol.

[0038] The odorous components that constitute an unpleasant odor such as a raw smell include components other than the above trimethylamine, butanedione, 3-methylbutanoic acid, and 2-methyl-3-furanthiol. However, as a result of intensive studies by the present inventors, in the chicken extract produced by a conventional production method without adding xanthophylls, the odor caused by the above four components (trimethylamine, butanedione, 3-methylbutanoic acid, and 2-methyl-3-furanthiol) was mainly found to be a problem. It was confirmed that in the container-packed chicken extract produced by a conventional production method without adding xanthophylls, the above four odorous components were uniformly detected in the headspace of the container. Further, in an example of a production lot of chicken extract, when the chicken extract not containing xanthophylls 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, 3-methylbutanoic acid, and 2-methyl-3-furanthiol in the headspace of the container was 115 ppm. The present inventors added xanthophylls to the chicken extract of the above production lot and heated it under the above retort conditions. In this case, the total concentration of trimethylamine, butanedione, 3-methylbutanoic acid, and 2-methyl-3-furanthiol in the headspace was less than 100 ppm. That is, the odor generated by heating the chicken extract under retort conditions was reduced. In the container-packed food and beverage product of the present invention and the method for producing the same, since the oral composition and the raw material composition contain xanthophylls, it is possible to suppress the generation of odor components generated from chicken extract, particularly trimethylamine, butanedione, 3-methylbutanoic acid, and 2-methyl-3-furanthiol, and reduce the total concentration of these in the headspace of the container to 100 ppm or less. In the container-packed food and beverage product of the present invention, the concentration of the odor component in the headspace inside the container of the container-packed food and beverage product is preferably 80 ppm or less, more preferably 50 ppm or less, and even more preferably 10 ppm or less. In the method for producing the container-packed food and beverage product of the present invention, the concentration of the odor component in the headspace inside the container of the container-packed food and beverage product is preferably 100 ppm or less, more preferably 80 ppm or less, even more preferably 50 ppm or less, and even more preferably 10 ppm or less. The headspace may not contain any odor components.

[0039] The concentration of the above odor component 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 component using gas chromatography, for example, the analysis conditions of gas chromatography described in the examples can be used.

[0040] The container-packed food and beverage product of the present invention contains chicken extract and xanthophylls, and the odor generated from the chicken extract is suppressed. In particular, it is preferably the one in which the odor generated by heating the chicken extract is suppressed. The heating of the chicken extract in the present invention may be the heating in the production process of the container-packed food and beverage product, and examples thereof include heating under sterilization conditions. Further, the odor generated from the chicken extract may be the odor generated when the chicken extract is stored in an environment of 20°C or higher.

[0041] 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 generated by heating under sterilization conditions of chicken extract, particularly retort conditions, suppressed. Further, in the method for producing a container-packed food or drink of the present invention, it is preferable to suppress the odor generated by heating under 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 components in the headspace inside the container are preferably odor components generated by heating under sterilization conditions of chicken extract, particularly retort conditions.

[0042] <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 generated by heating under sterilization conditions of chicken extract, particularly retort conditions. Further, the use of the present invention is preferably the use of xanthophylls for suppressing the odor generated by heating under sterilization conditions of chicken extract, particularly retort conditions. Further, the oral composition or container-packed food or drink of the present invention may also be an oral composition or container-packed food or drink in which the odor generated by heating under sterilization conditions of chicken extract, particularly retort conditions, is suppressed. The pressure and temperature under 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).

[0043] In the container-packed drinkable food of the present invention and the method for producing the container-packed drinkable food, 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 carton 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 drinkable food of the present invention, when heating the container in the heating step under sterilization conditions, it is preferable that the container used has heat resistance under sterilization conditions. The container-packed drinkable food of the present invention is preferably a container-packed beverage.

[0044] <Oral composition> In one aspect, the present invention provides an oral composition containing chicken extract and xanthophylls, wherein the chicken extract contains histidine, carnosine and anserine, and the oral composition contains histidine in an amount of 0.00001 to 10 wt%, carnosine in an amount of 0.00001 to 3 wt%, and anserine in an amount of 0.00005 to 5 wt%, and the content of xanthophylls in the oral composition is 0.01 mg / g or more. In addition, as one aspect, the present invention provides an oral composition containing chicken extract and xanthophylls, wherein the chicken extract contains Cyclo(Phe-Phe), and the content of xanthophylls in the oral composition is 0.01 mg / g or more. Preferable examples / aspects of the chicken extract and xanthophylls in the oral composition of the present invention are as described above. The oral composition of the present invention preferably has suppressed odor generated from the chicken extract, more preferably has suppressed odor generated by heating the chicken extract, and even more preferably has suppressed odor generated by heating under sterilization conditions, particularly retort conditions, of the chicken extract, or odor generated by storing the chicken extract in an environment of 20°C or higher. 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 xanthophylls.

[0045] In the present invention, the oral composition and the raw material composition are preferably liquid. In the production method of the present invention, the chicken extract can be directly mixed with xanthophylls as it is, which is produced by extracting commercially available products or chicken meat with hot water or the like. However, when the chicken extract is in the form of a concentrate, dry powder or purified product thereof, it may be diluted, dissolved or the like with a liquid such as water, ethanol or a mixture thereof and then mixed with xanthophylls. Similarly, when the xanthophylls are in the form of a concentrate, dry powder or purified product thereof, they can be used in the formulation after being diluted, dissolved or the like with the above liquid. The raw materials may be formulated without prior dilution, dissolution or the like, and then a liquid may be added for dilution, dissolution or the like.

[0046] The oral composition in the present invention is preferably used as a food or drink or a pharmaceutical, and 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, supplements and the like. 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 container-packed oral composition of the present invention preferably is a container-packed oral composition (preferably a beverage) containing chicken extract and xanthophylls, which is sealed in a container. The form of the pharmaceutical is not particularly limited, and examples include, but are not limited to, internal preparations such as capsules, tablets, powders, granules, dry syrups, etc.

[0047] In the oral composition of the present invention, various diluents, acidulants, antioxidants, stabilizers, preservatives, fragrances, emulsifiers, pigments, seasonings, pH adjusters, nutritional fortifiers, etc. that are acceptable as additives to pharmaceuticals or foodstuffs may be added. 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.

[0048] The oral composition of the present invention can be produced by mixing the respective components. The oral composition can also be produced by heating the above raw material composition.

[0049] 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.

[0050] The oral composition in the present invention is intended for oral intake (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.

[0051] 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.

[0052] The oral composition of the present invention is preferably used in the form of a food, beverage, health food or health drink.

[0053] <Use of xanthophylls for suppressing the odor caused by chicken extract> The present invention includes the use of xanthophylls for suppressing the odor caused by chicken extract. The use of the present invention is also the use of xanthophylls for suppressing the odor (Odor) caused by the heating of chicken extract in the production of a container-packed drinkable food in which an oral composition containing chicken extract is enclosed in a container. The use of the present invention is suitable for suppressing the odor (Odor) caused by the heating of chicken extract under sterilization conditions. Also, as one aspect, the present invention provides the use of xanthophylls for suppressing the odor caused by the heating of chicken extract or the odor caused by the storage at 20°C or higher of a container-packed drinkable food in which an oral composition containing chicken extract is enclosed in a container. The odor caused by the heating of chicken extract, the odor caused by the heating of chicken extract under sterilization conditions, or the odor caused by the storage at 20°C or higher of a container-packed drinkable food 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, 3-methylbutanoic acid and 2-methyl-3-furanthiol. In the use of the present invention, the oral composition, chicken extract, xanthophylls, and their preferred examples / embodiments are the same as those of the chicken extract, xanthophylls, and their preferred examples / embodiments in the container-packed food and drink of the present invention described above. Moreover, the oral composition in the use of the present invention only needs to contain the above-described chicken extract and the above-described xanthophylls, and the mixing conditions, addition order, etc. are not particularly limited.

[0054] <Flavor maintenance method, flavor maintenance agent> By adding xanthophylls to the 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 the chicken extract is heated. Therefore, in one aspect, the present invention provides a method for maintaining the flavor of an oral composition containing a chicken extract, which comprises adding xanthophylls to the chicken extract to suppress the odor (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 maintenance agent for an oral composition containing a chicken extract, which contains xanthophylls as an active ingredient and suppresses the odor generated by heating the chicken extract. Examples of the flavor of the chicken extract include umami and / or richness. The preferred examples / embodiments and blending amounts of the above chicken extract and xanthophylls are the same as those in the oral composition described above. In the flavor maintenance method and flavor maintenance agent of the present invention, the 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 a range in any combination.

Examples

[0055] 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.

[0056] The raw materials used in the examples and comparative examples are shown below.

[0057] <Chicken extract> As the chicken extract (CE), a commercially available product, Brand’s Essence of Chicken (BEC; manufacturer: Brands Suntory (Thailand), under license from Suntory Beverage & Food Asia Pte. Ltd.) was used. The chicken extract is an extract obtained by heating chicken meat and bones in hot water and contains 0.000079% by weight of Cyclo(Phe-Phe). The content of histidine in 1 ml of CE was 0.45% by weight, the content of carnosine was 0.094% by weight, and the content of anserine was 0.19% by weight.

[0058] The detection and quantification of Cyclo(Phe-Phe) in the chicken extract were performed by LC-MS. 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 and multiple reaction monitoring (MRM) in the positive ion mode were used with unit mass resolution using 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.

[0059] 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 1.8 μm 2.1×50 mm column (Agilent) equipped with a UHPLC Guard Zorbax Eclipse Plus C18 2.1×5 mm, 1.8 μm (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 as 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 create a calibration curve. Using chicken extract powder, chicken extract was reconstituted 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).

[0060] Quantification of histidine, carnosine, and anserine in chicken extract was performed using HPLC under the following conditions. Equipment: High-performance liquid chromatography system with UV detector (Agilent 1100 series, manufactured by Agilent) Column: Zorbax 300-SCX 4.6 mm ID x 250 mm (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

[0061] B. Xanthophylls Lutein: FloraGLO® Lutein 10% VG TabGrade (Switzerland, DSM DSM Nutritional Products)

[0062] C. Emulsifiers Kelcotrol® xanthan gum (CP Kelco U.S.) SprayGum AA gum arabic (France, Nexira)

[0063] <Improvement of Odor Using Lutein> <Examples 1 - 2> Oral compositions (solutions) of Examples 1 - 2 were prepared with the compounding amounts shown in Table 1 below. Specifically, lutein and emulsifiers in the compounding amounts shown in Table 1 were added to chicken extract (CE) (68 mL), and the mixture was stirred well to obtain a uniform mixture. Thereby, liquid oral compositions according to Examples 1 - 2 were obtained.

[0064] <Comparative Example 1> A liquid oral composition according to Comparative Example 1 was prepared in the same manner as the methods of Examples 1 - 2, except that lutein was not added.

[0065] The liquid oral compositions obtained in Examples 1 - 2 and Comparative Example 1 were dispensed into sealed glass containers and sterilized at 121°C for 8 minutes. Table 1 shows the concentrations of lutein in the liquid oral compositions of Examples 1 - 2.

[0066]

Table 1

[0067] <Headspace Analysis by Gas Chromatography - Mass Spectrometry (GC - MS)> The concentration of unpleasant odor components (trimethylamine, butanedione, 3-methylbutanoic acid, and 2-methyl-3-furanthiol) in the headspace of a container containing chicken extract was 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 carried out using Agilent MassHunter software for GC-MS. The results are shown in Table 2 below.

[0068] <Analysis of GC-MS Results> According to the results in Table 2 below, in the liquid oral compositions according to Examples 1 - 2 in which lutein was added to CE, it can be seen that the concentration ratios of the odor components (trimethylamine, butanedione, 3-methylbutanoic acid, and 2-methyl-3-furanthiol) are lower than those in Comparative Example 1 with a dose-dependent effect. In each example, the total concentration of these four odor components in the headspace of the container was 100 ppm or less.

[0069]

Table 2

[0070] Figure 1A is a graph showing the ratio of the generation amount of trimethylamine from the oral compositions containing CE and lutein according to Examples 1 - 2 to the generation amount of trimethylamine (100%) from the chicken extract according to Comparative Example 1. Figure 1B is a graph showing the ratio of the generation amount of butanedione from the oral compositions containing CE and lutein according to Examples 1 - 2 to the generation amount of butanedione (100%) from the chicken extract according to Comparative Example 1. Figure 1C is a graph showing the ratio of the amount of 3-methylbutanoic acid generated from the oral compositions containing CE and lutein according to Examples 1 to 2 to the amount of 3-methylbutanoic acid generated from the chicken extract according to Comparative Example 1 (100%). Figure 1D is a graph showing the ratio of the amount of 2-methyl-3-furanthiol generated from the oral compositions containing CE and lutein according to Examples 1 to 2 to the amount of 2-methyl-3-furanthiol generated from the chicken extract according to Comparative Example 1 (100%).

[0071] When the results of Examples 1 to 2 and Comparative Example 1 were compared, it was found that when xanthophylls were 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 was found that by adding xanthophylls to the chicken extract, an effect of suppressing the odor from the chicken extract was obtained.

Claims

1. An orally-administered composition-packed food or drink sealed in a container, wherein the orally-administered composition contains chicken extract and xanthophylls, 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, 3-methylbutanoic acid, and 2-methyl-3-furanthiol. An orally-administered composition-packed food or drink.

2. The orally-administered composition-packed food or drink according to claim 1, wherein the content of xanthophylls in the orally-administered composition is 0.01 mg / g or more.

3. The orally-administered composition-packed food or drink according to claim 1 or 2, wherein the xanthophylls are at least one selected from the group consisting of lutein, zeaxanthin, astaxanthin, violaxanthin, neoxanthin, fucoxanthin, spirilloxanthin, cantaxanthin, α / β-cryptoxanthin, and flavoxanthin.

4. A method for manufacturing an orally-administered composition-packed food or drink, comprising: a heating step of heating a container sealed with a raw material composition containing chicken extract and xanthophylls; and a method for manufacturing an orally-administered composition-packed food or drink, wherein, since the raw material composition contains the xanthophylls, an odor generated by heating the chicken extract in the heating step is suppressed.

5. The manufacturing method according to claim 4, 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, 3-methylbutanoic acid, and 2-methyl-3-furanthiol.

6. The manufacturing method according to claim 4 or 5, wherein the content of xanthophylls in the raw material composition is 0.01 mg / g or more.

7. The manufacturing method according to claim 4 or 5, wherein the xanthophylls are at least one selected from the group consisting of lutein, zeaxanthin, astaxanthin, violaxanthin, neoxanthin, fucoxanthin, spirilloxanthin, cantaxanthin, α / β-cryptoxanthin, and flavoxanthin.

8. Use of xanthophylls for suppressing an odor generated by heating chicken extract in the manufacture of an orally-administered composition-packed food or drink in which an orally-administered composition containing chicken extract is sealed in a container.

9. 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, 3-methylbutanoic acid, and 2-methyl-3-furanthiol. The use according to claim 8.

10. The use according to claim 8 or 9, wherein xanthophylls are added so that the content of xanthophylls in the oral composition is 0.01 mg / g or more.

11. The use according to claim 8 or 9, wherein the xanthophylls are at least one selected from the group consisting of lutein, zeaxanthin, astaxanthin, violaxanthin, neoxanthin, fucoxanthin, spirilloxanthin, canthaxanthin, α / β-cryptoxanthin, and flavoxanthin.

12. An oral composition containing chicken extract and xanthophylls, 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 content of xanthophylls in the oral composition is 0.01 mg / g or more. An oral composition.

13. An oral composition containing chicken extract and xanthophylls, wherein the chicken extract contains cyclophenylalanyl phenylalanine [Cyclo(Phe-Phe)], and the content of xanthophylls in the oral composition is 0.01 mg / g or more. An oral composition.

14. The oral composition according to claim 12 or 13, wherein the xanthophylls are at least one selected from the group consisting of lutein, zeaxanthin, astaxanthin, violaxanthin, neoxanthin, fucoxanthin, spirilloxanthin, canthaxanthin, α / β-cryptoxanthin, and flavoxanthin.

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