Method for producing long pepper extract, composition containing long pepper extract, and oral composition

Abstract

To provide a method for producing Piper longum extract that reduces a peculiar flavor derived from Piper longum while maintaining the content of piperine, and also allows reduction of its coloring; a Piper longum extract-containing composition; and an oral composition containing the Piper longum extract-containing composition.SOLUTION: A method for producing Piper longum extract has a washing step of washing Piper longum with hot water, and an extraction step of subjecting the washed Piper longum to extraction treatment with water, a hydrophilic solvent, or a solvent mixture of water and a hydrophilic solvent, to obtain extract.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a long pepper extract, a long pepper extract-containing composition, and an oral composition containing the long pepper extract-containing composition. [Background technology]

[0002] Long pepper (Piper retrofractum or Piper longum) is an evergreen vine plant distributed in Southeast Asia, India, etc., and its fruit spikes are used as spices. Extracts of this long pepper mainly contain five types of piperine compounds, namely piperine, piperanine, isopiperine, shavicine, and isoshavicine, and these piperine compounds are known to have excellent effects of improving cold. In anticipation of such effects, for example, the above-mentioned long pepper extract is incorporated into foods and beverages such as functional foods and is used for drinking or eating (for example, see Patent Document 1).

[0003] Although long pepper extract is a very useful material as described above, there is a problem that, due to the unique flavor derived from long pepper and the fact that long pepper extract is not colorless, when it is added to final products such as food and beverages, it may have an adverse effect on the flavor and color of the food and beverages.

[0004] Therefore, there is currently a strong demand for the development of a method for producing a long pepper extract that can reduce the specific flavor derived from long pepper and reduce coloring while maintaining the piperine content. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2003-040788 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to solve the above-mentioned problems in the prior art and to achieve the following objectives: That is, the present invention aims to provide a method for producing a long pepper extract that can reduce the flavor specific to long pepper and reduce coloring while maintaining the content of piperine, a long pepper extract-containing composition, and an oral composition containing the long pepper extract-containing composition. [Means for solving the problem]

[0007] As a result of intensive research conducted by the present inventors to solve the above problems, they discovered that by washing the extraction raw material, long pepper, with hot water before performing the extraction process, it is possible to produce a long pepper extract that has a reduced flavor specific to long pepper and reduced coloring while maintaining the same piperine content as when the extraction process is performed without washing.

[0008] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows. <1> A washing process for washing the long pepper with hot water; The method for producing a long pepper extract is characterized by including an extraction step of extracting the washed long pepper with water, a hydrophilic solvent, or a mixed solvent of water and a hydrophilic solvent to obtain an extract. <2> The value of b2 calculated by the following formula of the extract obtained in the extraction step is less than 10. <1> This is a method for producing the long pepper extract described above. b2={log 10 ΔE * × weight of extract (g) / weight of raw material (g) In the above formula, ΔE * represents the color difference of the extract when pure water is used as the standard. <3> The value of b1 of the liquid generated in the washing step calculated by the following formula is 10 or more. <1> from <2> 10. The method for producing the long pepper extract according to claim 9, b1={log 10 ΔE * × weight of liquid produced in the washing process (g) / weighed amount of raw material (g) In the above formula, ΔE *represents the color difference of the liquid generated in the cleaning process when pure water is used as the reference. <4> A composition containing a long pepper extract containing at least piperine, The mass ratio of piperine to polyphenols (polyphenols / piperine) in the long pepper extract-containing composition is less than 3; The color of the solution in which piperine is dissolved to have a content of 180μg / 50mL to 270μg / 50mL is ΔE * The composition containing extract of long pepper is characterized in that the viscosity is within the range of 1.5 to 5.0. <5> The area ratio (X / Y) of the peak area (X) detected during an analysis time of 0.4 to 1.5 minutes to the peak area (Y) of piperine in a liquid chromatography analysis is less than 5. <4> 1. A composition containing the extract of Peppermint Root according to claim 1. <6> The above <4> from <5> The present invention relates to an oral composition comprising a composition containing an extract of Peppermint Root according to any one of the above items. Effect of the Invention

[0009] According to the present invention, it is possible to solve the above-mentioned conventional problems and achieve the above-mentioned object, and to provide a method for producing a long pepper extract, which can reduce the specific flavor derived from long pepper and reduce coloring while maintaining the piperine content, a long pepper extract-containing composition, and an oral composition containing the long pepper extract-containing composition. [Brief description of the drawings]

[0010] [Figure 1] FIG. 1 is a chromatogram of the Long Pepper extract-containing composition (1) of Test Example 1. [Diagram 2] FIG. 2 is a chromatogram of the Long Pepper extract-containing composition (2) of Test Example 2. [Diagram 3] FIG. 3 is a chromatogram of the Long Pepper extract-containing composition (3) of Test Example 3. [Figure 4] FIG. 4 is a chromatogram of the Long Pepper extract-containing composition (4) of Test Example 4. [Diagram 5] FIG. 5 is a chromatogram of the Long Pepper extract-containing composition (5) of Test Example 5. [Figure 6] FIG. 6 is a chromatogram of the Long Pepper extract-containing composition (6) of Test Example 6. [Figure 7] 7 is a diagram showing the positional relationship (estimate) of the main effects (flavor intensity) of the three samples of Long Pepper extract-containing compositions (1) to (3). In the figure, "*" indicates P<0.05. [Figure 8] 8 is a diagram showing the positional relationship (estimate) of the main effects (flavor intensity) of the three samples of Long Pepper extract-containing compositions (4) to (6). In the figure, "**" indicates P<0.01. [Figure 9] 9 is a diagram showing the positional relationship (estimate) of the main effects (flavor intensity) of the three samples of Long Pepper extract-containing compositions (3) to (5). In the figure, "**" indicates P<0.01. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] (Method of manufacturing long pepper extract) The method for producing a long pepper extract of the present invention includes at least a washing step and an extraction step, and may further include other steps as necessary.

[0012] <Cleaning process> The washing step is a step of washing the extract raw material, long pepper, with hot water.

[0013] -Peppermint- The extract raw material, long pepper (scientific name: Piper retrofractum or Piper longum), is a creeping evergreen woody plant belonging to the genus Piper in the family Piperaceae, and is easily available in Southeast Asia, India, and other regions. Dried fruit spikes of long pepper are widely used as a spice. In addition, active ingredients such as piperine contained inside the fruit spikes are used in functional food products, etc.

[0014] The part of the long pepper used as the extraction raw material (extraction part) is not particularly limited and can be appropriately selected according to the purpose, and examples thereof include the fruit head, the leaf, the stem, the flower, the root, etc. These may be used alone or in combination of two or more. Among these, the fruit head is preferred. The shape, structure and size of the extraction raw material are not particularly limited and can be appropriately selected depending on the purpose.

[0015] The long pepper used as the extraction raw material can be used in the washing step as it is or after crushing using a crusher after drying the extraction raw material. The extraction raw material can be dried in the sun or using a commonly used dryer.

[0016] -Cleaning- The washing method is not particularly limited as long as the long pepper is washed with hot water, and can be appropriately selected according to the purpose. For example, the raw material is immersed in hot water of 5 to 15 times the amount (mass ratio) of the raw material, and left to stand for, for example, 30 minutes to 4 hours at room temperature or under reflux heating, and the liquid generated by washing is removed by filtration or the like to obtain washed long pepper.

[0017] The temperature of the hot water is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 70 to 100° C. The water used for the hot water is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include the same water as that used for the extraction solvent described below.

[0018] The washing conditions (number of washings, washing time, etc.) and the amount of hot water used are not particularly limited and can be appropriately selected depending on the purpose.

[0019] The liquid generated in the washing step preferably has a value of b1 (hereinafter sometimes referred to as "variable b1") calculated by the following formula of 10 or more. There is no particular limit to the upper limit of b1 calculated by the following formula and it can be appropriately selected depending on the purpose, but it is preferably 15 or less. In the washing step, the value of b1 calculated by the following formula can be used as an index to determine whether to repeat the washing step or proceed to the extraction step. b1={log 10 ΔE * × weight of liquid produced in the washing process (g) / weighed amount of raw material (g) In the above formula, ΔE * represents the color difference of the liquid generated in the cleaning process when pure water is used as the reference. The method for measuring the color difference is not particularly limited and may be appropriately selected depending on the purpose. For example, the color difference may be measured using a spectrophotometer (SE6000, manufactured by Nippon Denshoku Industries Co., Ltd.) in a transmission color measurement mode.

[0020] <Extraction process> The extraction step is a step of extracting the long pepper washed in the washing step with water, a hydrophilic solvent, or a mixed solvent of water and a hydrophilic solvent to obtain an extract.

[0021] -extraction- The extraction method is not particularly limited as long as the long pepper washed in the washing step is used, and a method generally used for plant extraction can be appropriately selected. For example, the extraction raw material is immersed in an extraction solvent of 5 to 15 times the amount (mass ratio) of the extraction raw material, and left at room temperature or under reflux heating for, for example, 30 minutes to 4 hours to extract soluble components, and then the extraction residue is removed by filtration or the like to obtain an extract. The solvent is distilled off from the obtained extract to obtain a paste-like concentrate, and the concentrate is further dried to obtain a dried product.

[0022] The extraction solvent is not particularly limited as long as it is water, a hydrophilic solvent, or a mixed solvent of water and a hydrophilic solvent, and can be appropriately selected depending on the purpose.

[0023] The water is not particularly limited and can be appropriately selected depending on the purpose, and may include, for example, pure water, tap water, well water, mineral water, hot spring water, spring water, fresh water, and the like, as well as water that has been subjected to various treatments. Treatments for water include, for example, purification, heating, sterilization, filtration, ion exchange, osmotic pressure adjustment, buffering, and the like. Thus, water that can be used as an extraction solvent in this embodiment also includes purified water, hot water, ion-exchanged water, physiological saline, phosphate buffer, phosphate buffered physiological saline, and the like. These may be used alone or in combination of two or more.

[0024] The hydrophilic solvent is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include lower aliphatic alcohols having 1 to 5 carbon atoms, such as methanol, ethanol, propyl alcohol, isopropyl alcohol, etc.; lower aliphatic ketones, such as acetone, methyl ethyl ketone, etc.; polyhydric alcohols having 2 to 5 carbon atoms, such as 1,3-butylene glycol, propylene glycol, glycerin, etc. These may be used alone or in combination of two or more kinds.

[0025] The mixed solvent of water and the hydrophilic solvent is not particularly limited and can be appropriately selected depending on the purpose. For example, when a lower aliphatic alcohol is used as the hydrophilic solvent, it is preferable to mix 1 to 90 parts by volume of the lower aliphatic alcohol with 10 parts by volume of the water. When a lower aliphatic ketone is used as the hydrophilic solvent, it is preferable to mix 1 to 40 parts by volume of the lower aliphatic ketone with 10 parts by volume of the water. When a polyhydric alcohol is used as the hydrophilic solvent, it is preferable to mix 10 to 90 parts by volume of the polyhydric alcohol with 10 parts by volume of the water.

[0026] In the extraction treatment, it is preferable to use these extraction solvents alone or in combination of two or more at room temperature or at a temperature below the boiling point of the solvent.

[0027] The extraction conditions for the long pepper extract (such as the number of extractions, extraction time, extraction temperature, and atmospheric conditions such as pressure), the type of extraction solvent, and the amount of extraction solvent used are not particularly limited and can be appropriately selected depending on the purpose.

[0028] The extract obtained in the extraction step preferably has a value of b2 (hereinafter sometimes referred to as "variable b2") calculated by the following formula less than 10, and more preferably not more than 9. There is no particular restriction on the lower limit of b2 calculated by the formula below, and it can be appropriately selected depending on the purpose, but it is preferably not less than 7. In the extraction step, the value of b2 calculated by the formula below can be used as an index for whether or not to use the extract as an extract. b2={log 10 ΔE * × weight of extract (g) / weight of raw material (g) In the above formula, ΔE * represents the color difference of the extract when pure water is used as the standard. The color difference can be measured in the same manner as the color difference of the liquid generated in the above-mentioned cleaning step.

[0029] The form of the long pepper extract is not particularly limited and can be appropriately selected depending on the purpose. Examples include the extract itself, a diluted extract, a concentrated extract, a dried product thereof, a crude product thereof, and a purified product thereof.

[0030] <Other processes> The other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. For example, in order to obtain a diluted product, concentrated product, dried product, roughly purified product, purified product, etc. of the obtained Long Pepper extract, the extract may be subjected to treatments such as dilution, concentration, drying, purification, etc. according to conventional methods.

[0031] The method for purifying the long pepper extract is not particularly limited and can be appropriately selected depending on the purpose. For example, purification methods such as liquid-liquid partition extraction, various types of chromatography, and membrane separation can be mentioned.

[0032] Conventional methods for extracting piperine contained inside the spike of pepper include using organic solvents such as alcohol. However, this method also extracts large amounts of unnecessary resins, essential oils, pigments, and other fat-soluble components contained in the surface layer of the spike, making it difficult to extract only the active components contained inside the spike. On the other hand, in the present invention, unnecessary components contained in the surface layer of the long pepper are removed by the washing step, and only the active components contained in the inside of the pepper can be efficiently extracted in the extraction step. Therefore, according to the present invention, it is possible to produce a long pepper extract that maintains the piperine content, has a reduced flavor specific to long pepper, and has good color. In the present invention, the specific flavor derived from long pepper refers to a comprehensive flavor that combines impurities, bitterness, aroma, etc.

[0033] (Composition containing Hihatsu extract) The long pepper extract-containing composition of the present invention contains at least a long pepper extract, and further contains other components as necessary.

[0034] <Peppermint extract> The long pepper extract contains at least piperine, and the long pepper extract obtained by the long pepper extract producing method of the present invention described above can be preferably used, but there are no particular limitations and any extract can be used as long as it satisfies the mass ratio of piperine to polyphenols and color tone described below. The long pepper extract may contain piperine-type compounds other than piperine, polyphenols, and the like.

[0035] The content of the long pepper extract in the long pepper extract-containing composition is not particularly limited and can be appropriately selected depending on the purpose, and may be, for example, 2 to 100 mass %. That is, the long pepper extract-containing composition may consist of only the long pepper extract.

[0036] <Other ingredients> Other components in the long pepper extract-containing composition are not particularly limited and can be appropriately selected depending on the purpose as long as they do not impair the effects of the present invention, and examples thereof include carriers such as dextrin, cyclodextrin, etc. These may be used alone or in combination of two or more.

[0037] The content of other components in the long pepper extract-containing composition is not particularly limited and can be appropriately selected depending on the purpose, and may be, for example, 0 to 98% by mass.

[0038] <Mass ratio of piperine to polyphenols> The mass ratio of piperine to polyphenols (polyphenols / piperine) in the long pepper extract-containing composition is not particularly limited as long as it is less than 3 and can be appropriately selected depending on the purpose, but is preferably 2.5 or less.

[0039] The method for measuring the piperine content in the long pepper extract-containing composition is not particularly limited and can be appropriately selected depending on the purpose. For example, it can be measured by the method described in JP 2020-173153 A.

[0040] The method for measuring the polyphenol content (amount of polyphenols converted into catechin) in the long pepper extract-containing composition is not particularly limited and can be appropriately selected depending on the purpose. For example, it can be measured by the Folin-Denis method using (+)-catechin hydrate as a standard.

[0041] The long pepper extract-containing composition is prepared by dissolving piperine in a solution having a content of 180 μg / 50 mL to 270 μg / 50 mL, and the color of the solution is ΔE * is in the range of 1.5 to 5.0. The solvent used to dissolve the long pepper extract-containing composition is not particularly limited as long as it is a colorless solvent capable of dissolving the long pepper extract-containing composition, and for example, a 0.5% aqueous citric acid solution can be used for dissolution. The method for measuring the color tone is not particularly limited and may be appropriately selected depending on the purpose. For example, the color tone may be measured using a spectrophotometer (SE6000, manufactured by Nippon Denshoku Industries Co., Ltd.) in a transmission color measurement mode.

[0042] In the long pepper extract-containing composition, the area ratio (X / Y: hereinafter sometimes referred to as "peak area ratio of hydrophilic component / piperine") between the area (X) of the peak (peak of hydrophilic component) detected in an analysis time of 0.4 to 1.5 minutes in liquid chromatography analysis and the area (Y) of the peak of piperine is preferably less than 5, more preferably 4 or less, and particularly preferably 3.5 or less. There is no particular restriction on the lower limit, and it can be appropriately selected depending on the purpose, but it is preferably 0.5 or more, more preferably 1.0 or more, and particularly preferably 1.2 or more. The liquid chromatography analysis can be performed by the method described in JP 2020-173153 A.

[0043] The content of piperine in the long pepper extract-containing composition is not particularly limited and can be appropriately selected depending on the purpose. For example, the content of piperine can be 600 μg to 100,000 μg per 1 g of the long pepper extract-containing composition.

[0044] The form of the long pepper extract-containing composition is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include powder, paste, liquid, etc. The powder may be further molded into a solid, granule, cube, etc.

[0045] The method for producing the long pepper extract-containing composition is not particularly limited and can be appropriately selected depending on the embodiment, etc. For example, a method of mixing the long pepper extract with the other components as necessary can be mentioned.

[0046] -Applications- The long pepper extract-containing composition can be widely used in a wide range of fields, including food and beverages, etc. In addition, it can be suitably used in the oral composition of the present invention, which will be described later.

[0047] The composition containing Peppermint extract of the present invention is suitable for use in humans, but can also be used in animals other than humans (e.g., mice, rats, hamsters, dogs, cats, cows, pigs, monkeys, fish, birds, etc.) as long as the respective functional effects are achieved.

[0048] (Oral Composition) The oral composition of the present invention contains the long pepper extract-containing composition of the present invention, and further contains other ingredients as necessary.

[0049] Since the oral composition of the present invention contains the above-mentioned Pepper Longum extract-containing composition, it can be used for improving sensitivity to cold, etc., by utilizing the action of the Pepper Longum extract, which is the active ingredient of the Pepper Longum extract-containing composition.

[0050] The oral composition refers to a composition that is unlikely to cause harm to human health and is taken orally or by administration to the digestive tract in normal social life, and is not limited to administrative classifications such as food, medicine, quasi-drug, etc. Therefore, the oral composition refers to a wide range of foods and drinks that constitute general foods, health foods (functional foods and drinks), health functional foods (specified health foods, nutrient functional foods, functional foods), quasi-drugs, medicines, etc. that are taken orally.

[0051] The type of the oral composition is not particularly limited and can be appropriately selected depending on the purpose. Examples of the oral composition include beverages such as tea beverages, soft drinks, carbonated beverages, nutritional beverages, fruit beverages, lactic acid beverages, alcoholic beverages, coffee beverages, and coffee-containing soft drinks (including concentrated liquids and powders for adjusting these beverages); cold desserts such as ice cream, ice sherbet, and shaved ice; noodles such as soba, udon, vermicelli, gyoza wrappers, shumai wrappers, Chinese noodles, and instant noodles; sweets such as candy, candy, gum, chocolate, tablet candy, snacks, biscuits, jellies, jams, creams, baked goods, and bread; and seafood such as crab, salmon, clams, tuna, sardines, shrimp, bonito, mackerel, whales, oysters, pacific saury, squid, ark shells, scallops, abalone, sea urchins, salmon roe, and tokobushi. ;processed seafood and livestock foods such as kamaboko, ham, and sausage;dairy products such as processed milk and fermented milk;oils and fats and oil-processed foods such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, dressing, etc.;condiments such as sauces and dressings;retort pouch foods such as curry, stew, oyakodon, porridge, rice porridge, Chinese rice bowl, katsudon, tempura bowl, unadon, hayashi rice, oden, mabo dolph, beef bowl, meat sauce, egg soup, omelet rice, gyoza, shumai, hamburger steak, meatballs, etc.;prepared dishes such as salads and pickles;health, beauty, and nutritional supplements in various forms;medicines and quasi-drugs such as tablets, granules, capsules, drinks, lozenges, mouthwash, etc.;mouth fresheners and breath fresheners used in the mouth, toothpaste, etc.

[0052] <Composition containing Hihatsu extract> The content of the long pepper extract-containing composition in the oral composition is not particularly limited, and can be appropriately adjusted taking into consideration the purpose of use, symptoms, gender, etc.

[0053] <Other ingredients> The other components in the oral composition are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected from auxiliary raw materials, additives, or other components used in the production of ordinary oral compositions according to the purpose, and examples thereof include various additives such as pH adjusters, glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn syrup, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, fatty acid esters, gum arabic, carrageenan, casein, gelatin, pectin, agar, vitamin B, nicotinamide, calcium pantothenate, amino acids, calcium salts, colorants, flavorings, preservatives, solvents, stabilizers, and antioxidants. These may be used alone or in combination of two or more.

[0054] The content of the other components in the oral composition is not particularly limited as long as it does not impair the effects of the present invention, and can be appropriately selected depending on the purpose. EXAMPLES

[0055] The present invention will be specifically described below with reference to Preparation Examples and Test Examples, but the present invention is not limited to these Preparation Examples and Test Examples.

[0056] (Preparation Example 1) <Cleaning process-1> Approximately 5 g of dried fruit heads of long pepper were weighed out into a brown screw tube as the raw material (weighed amount: 5.19 g), and 10 times the weight of water was added to the raw material as a washing solvent, followed by washing at 90° C. for 1 hour. After washing, the liquid generated by washing was collected with a pipette, being careful not to suck up any residue, and the weight of the liquid after cooling was confirmed.

[0057] <Cleaning process-2> To the residue (total amount) generated in the washing step-1, 10 times the weight of water relative to the residue was added as a washing solvent, and washing was performed for 1 hour at 90° C. After washing, the liquid generated by washing was recovered with a pipette, being careful not to suck up the residue, and the weight of the liquid after cooling was confirmed.

[0058] <Extraction process-1> To the residue (whole amount) generated in the washing step-2, 50% by volume ethanol was added as an extraction solvent in an amount six times the weight of the residue, and extraction was performed for 1 hour at 90° C. After extraction, the extract was collected with a pipette, being careful not to suck up the residue, and the weight of the liquid after cooling was confirmed.

[0059] <Extraction process-2> To the residue (whole amount) generated in the extraction step-1, 50% by volume ethanol was added as an extraction solvent in an amount six times the weight of the residue, and extraction was performed for 1 hour at 90° C. After extraction, the extract was collected with a pipette, being careful not to suck up the residue, and the weight of the liquid after cooling was confirmed.

[0060] <Confirmation of piperine content> The piperine content of each of the liquids resulting from washing recovered in the washing steps-1 and 2, and the extracts recovered in the extraction steps-1 and 2, was confirmed by the method described in JP 2020-173153 A. Specifically, the purity of piperine was measured in the same manner as in Example 1 described in JP-A-2020-173153. The piperine content was confirmed by performing quantification in the same manner as in [Example 3] described in JP 2020-173153 A except that the quantitative sample solution in [Example 3] was replaced with the following sample solution (see below for analytical conditions). The results are shown in Table 1-1 below. -Sample solution- The liquid resulting from the washing recovered in the washing steps-1 and 2, and a portion of the extraction liquid recovered in the extraction steps-1 and 2 were diluted with a mixed solvent of water / acetonitrile / formic acid (volume ratio 550:450:1) to prepare a sample solution. -Analysis conditions (liquid chromatography conditions)- Liquid chromatograph: Nexera lite (product name, manufactured by Shimadzu Corporation) Detector: SPD-40 (UV, wavelength 270 nm, Shimadzu Corporation) · Injection volume: 20μL Column: Meteoric Core C18 (100mm x 4.6mm, YMC) Column temperature: 35℃ Mobile phase: water / acetonitrile / formic acid (volume ratio 550:450:1) · Flow rate: 1.4mL / min · Analysis time (Run time): 5min

[0061] <Color Tone Measurement> The liquids resulting from washing collected in the washing steps 1 and 2, and the extracts collected in the extraction steps 1 and 2, if any, were clarified by membrane filtration, and the color tone was measured in a spectrophotometer (SE6000, manufactured by Nippon Denshoku Industries Co., Ltd.) in a transmission color measurement mode. The ΔE * The values ​​are shown in Table 1-1 below.

[0062] (Preparation Example 2) <Cleaning process-1> Washing was carried out in the same manner as in washing step-1 in Preparation Example 1, except that the raw material used was a fruit head (dried material) of long pepper from a different lot from the raw material used in Preparation Example 1. The weighed amount of the raw material was 5.09 g.

[0063] <Cleaning process-2> Washing was carried out in the same manner as in the washing step-2 in Preparation Example 1, except that the residue generated in the washing step-1 was used.

[0064] <Extraction process-1> Extraction was carried out in the same manner as in extraction step-1 in Preparation Example 1, except that the residue generated in the washing step-2 was used.

[0065] <Extraction process-2> Extraction was carried out in the same manner as in extraction step-2 in Preparation Example 1, except that the residue generated in extraction step-1 was used.

[0066] <Confirmation of piperine content and color measurement> The liquids resulting from washing collected in the washing steps-1 and 2 and the extracts collected in the extraction steps-1 and 2 were subjected to confirmation of piperine content and measurement of color tone in the same manner as in Preparation Example 1. The results are shown in Table 1-1 below.

[0067] (Preparation Example 3) <Cleaning process-1> Washing was carried out in the same manner as in washing step-1 in Preparation Example 1, except that the raw material used was a dried fruit head of pepper from a different lot from the raw material used in Preparation Examples 1 and 2. The weight of the raw material was 5.56 g.

[0068] <Cleaning process-2> Washing was carried out in the same manner as in the washing step-2 in Preparation Example 1, except that the residue generated in the washing step-1 was used.

[0069] <Extraction process-1> Extraction was carried out in the same manner as in extraction step-1 in Preparation Example 1, except that the residue generated in the washing step-2 was used.

[0070] <Extraction process-2> Extraction was carried out in the same manner as in extraction step-2 in Preparation Example 1, except that the residue generated in extraction step-1 was used.

[0071] <Confirmation of piperine content and color measurement> The liquids resulting from washing collected in the washing steps-1 and 2 and the extracts collected in the extraction steps-1 and 2 were subjected to confirmation of piperine content and measurement of color tone in the same manner as in Preparation Example 1. The results are shown in Table 1-1 below.

[0072] (Preparation Example 4) <Cleaning process-1> Washing was carried out in the same manner as in washing step-1 in Preparation Example 1, except that the raw material used was a fruit head (dried product) of long pepper from a different lot from the raw material used in Preparation Examples 1 to 3. The weighed amount of the raw material was 5.35 g.

[0073] <Cleaning process-2> Washing was carried out in the same manner as in the washing step-2 in Preparation Example 1, except that the residue generated in the washing step-1 was used.

[0074] <Extraction process-1> Extraction was carried out in the same manner as in extraction step-1 in Preparation Example 1, except that the residue generated in the washing step-2 was used and water was used as the extraction solvent in an amount six times by weight relative to the residue.

[0075] <Extraction process-2> Extraction was carried out in the same manner as in extraction step-2 in Preparation Example 1, except that the residue generated in extraction step-1 was used and water was used as the extraction solvent in an amount six times by weight relative to the residue.

[0076] <Confirmation of piperine content and color measurement> The liquids resulting from washing collected in the washing steps-1 and 2 and the extracts collected in the extraction steps-1 and 2 were subjected to confirmation of piperine content and measurement of color tone in the same manner as in Preparation Example 1. The results are shown in Table 1-2 below.

[0077] (Preparation Example 5) <Cleaning process-1> Washing was carried out in the same manner as in washing step-1 in Preparation Example 1, except that the raw material used was a fruit head (dried material) of long pepper from a different lot from the raw material used in Preparation Examples 1 to 4. The weighed amount of the raw material was 5.61 g.

[0078] <Cleaning process-2> Washing was carried out in the same manner as in the washing step-2 in Preparation Example 1, except that the residue generated in the washing step-1 was used.

[0079] <Extraction process-1> Extraction was carried out in the same manner as in extraction step-1 in Preparation Example 4, except that the residue generated in the washing step-2 was used.

[0080] <Extraction process-2> Extraction was carried out in the same manner as in extraction step-2 in Preparation Example 4, except that the residue generated in extraction step-1 was used.

[0081] <Confirmation of piperine content and color measurement> The liquids resulting from washing collected in the washing steps-1 and 2 and the extracts collected in the extraction steps-1 and 2 were subjected to confirmation of piperine content and measurement of color tone in the same manner as in Preparation Example 1. The results are shown in Table 1-2 below.

[0082] (Preparation Example 6) <Cleaning process-1> Washing was carried out in the same manner as in washing step-1 in Preparation Example 1, except that the raw material used was a fruit head (dried product) of long pepper from a different lot from the raw material used in Preparation Examples 1 to 5. The weighed amount of the raw material was 5.79 g.

[0083] <Cleaning process-2> Washing was carried out in the same manner as in the washing step-2 in Preparation Example 1, except that the residue generated in the washing step-1 was used.

[0084] <Extraction process-1> Extraction was carried out in the same manner as in extraction step-1 in Preparation Example 4, except that the residue generated in the washing step-2 was used.

[0085] <Extraction process-2> Extraction was carried out in the same manner as in extraction step-2 in Preparation Example 4, except that the residue generated in extraction step-1 was used.

[0086] <Confirmation of piperine content and color measurement> The liquids resulting from washing collected in the washing steps-1 and 2 and the extracts collected in the extraction steps-1 and 2 were subjected to confirmation of piperine content and measurement of color tone in the same manner as in Preparation Example 1. The results are shown in Table 1-2 below.

[0087] (Preparation Example 7) <Extraction process-1> Approximately 5 g of dried fruit heads of pepper from the same lot as the raw material used in Preparation Example 1 was weighed out precisely into a brown screw tube (weighed amount: 5.22 g), and 50% ethanol (10 times the weight of the raw material) was added as an extraction solvent, followed by extraction for 1 hour at 90° C. After extraction, the extract was collected with a pipette, being careful not to suck up any residue, and the weight of the liquid after cooling was confirmed.

[0088] <Extraction process-2> To the residue (whole amount) generated in the extraction step-1, 50% by volume ethanol was added as an extraction solvent in an amount 10 times the weight of the residue, and extraction was performed for 1 hour at 90° C. After extraction, the extract was collected with a pipette, being careful not to suck up the residue, and the weight of the liquid after cooling was confirmed.

[0089] <Confirmation of piperine content and color measurement> The piperine content and color tone of each of the extracts collected in the extraction steps 1 and 2 were confirmed and measured in the same manner as in Preparation Example 1. The results are shown in Table 1-3 below.

[0090] (Preparation Example 8) <Extraction process-1> Extraction was performed in the same manner as in extraction step-1 in Preparation Example 7, except that the raw material was the fruit head (dried material) of pepper of the same lot as the raw material used in Preparation Example 2. The weight of the raw material was 5.55 g.

[0091] <Extraction process-2> Extraction was carried out in the same manner as in extraction step-2 in Preparation Example 7, except that the residue generated in extraction step-1 was used.

[0092] <Confirmation of piperine content and color measurement> The piperine content and color tone of each of the extracts collected in the extraction steps 1 and 2 were confirmed and measured in the same manner as in Preparation Example 1. The results are shown in Table 1-3 below.

[0093] (Preparation Example 9) <Extraction process-1> Extraction was performed in the same manner as in extraction step-1 in Preparation Example 7, except that the raw material was the fruit head (dried material) of pepper of the same lot as the raw material used in Preparation Example 3. The weight of the raw material was 5.38 g.

[0094] <Extraction process-2> Extraction was carried out in the same manner as in extraction step-2 in Preparation Example 7, except that the residue generated in extraction step-1 was used.

[0095] <Confirmation of piperine content and color measurement> The piperine content and color tone of each of the extracts collected in the extraction steps 1 and 2 were confirmed and measured in the same manner as in Preparation Example 1. The results are shown in Table 1-3 below.

[0096] [Table 1-1]

[0097] [Table 1-2]

[0098] [Table 1-3]

[0099] The piperine yield relative to the raw material (hereinafter referred to as "variable a") was calculated from the weight of the recovered liquid (the liquid produced in the washing step or the extract obtained in the extraction step), the weighed amount of the raw material, and the piperine content. In addition, ΔE * is ΔL * , Δa * , Δb * It is the square root of the sum of the squares of the squares of the color tone, and indicates the degree to which the overall color tone deviates from the standard. Since the shade of the color tone is exponentially dependent on the pigment concentration, ΔE * Common logarithm of log 10 ΔE *was used as a simple index of pigment concentration, and this was multiplied by the weight of the recovered liquid to determine the relative amount of pigment extracted. Furthermore, by subtracting the weighed amount of the raw material from this, an index of the pigment yield relative to the raw material (variable b1 (liquid produced in the washing process), variable b2 (extracted liquid obtained in the extraction process)) was obtained. In addition, the piperine content was calculated using log 10 ΔE * By dividing by this, we obtained an index of the efficiency of extracting piperine while suppressing the amount of pigment components (hereinafter referred to as "variable c"). The results are shown in Tables 2-1 to 2-3. Variable a (mg / g) = {weight of collected liquid (g) × piperine content (mg / g)} / weight of raw material (g) Variable b1 = {log 10 ΔE * × weight of liquid produced in the washing process (g) / weighed amount of raw material (g) Variable b2 = {log 10 ΔE * × weight of extract (g) / weight of raw material (g) Variable c = piperine content (μg / g) / log 10 ΔE *

[0100] [Table 2-1]

[0101] [Table 2-2]

[0102] [Table 2-3]

[0103] For each variable shown in Tables 2-1 to 2-3, the average value for washing or extraction performed under the same conditions except for different lots is shown in Table 3.

[0104] [Table 3]

[0105] From the above results, it was found that by washing the raw pepper with hot water and then extracting it with various extraction solvents such as water or a mixture of water and a hydrophilic solvent, a piperine yield (variable a) equivalent to or greater than the amount obtained when the extraction process was performed without a washing process was obtained, and the yield of pigment components (variable b) was suppressed, making it possible to extract piperine efficiently.

[0106] (Test Example 1) Washing steps 1 and 2 were carried out in the same manner as in Preparation Example 1, and the liquid generated by washing and collected in each washing step was used as a long pepper extract. The long pepper extract was added to the solution in which dextrin was dissolved, and mixed to obtain a mixed solution.The mixed solution was then concentrated under reduced pressure using a rotary evaporator N-1100 (Tokyo Rikakikai Co., Ltd.), the resulting concentrated solution was freeze-dried, and the dried product was ground in a mortar to obtain a powder, thereby obtaining a composition containing long pepper extract (1).The long pepper extract-containing composition (1) was prepared so that the piperine content was about 750 μg / g.

[0107] (Test Example 2) In the same manner as in Test Example 1, a composition (2) containing a long pepper extract was obtained, the composition being adjusted so that the piperine content was about 750 μg / g (a long pepper extract lot different from that in Test Example 1 was used).

[0108] (Test Example 3) In the same manner as in Test Example 1, a composition (3) containing a long pepper extract was obtained, the composition being adjusted to have a piperine content of about 750 μg / g (a long pepper extract lot different from those in Test Examples 1 and 2 was used).

[0109] (Test Example 4) Washing steps 1 and 2 and extraction steps 1 and 2 were carried out in the same manner as in Preparation Example 4, and the extracts recovered in each extraction step were used as long pepper extract. A composition containing extract of Long Pepper (4) was obtained in the same manner as in Test Example 1, except that the extract of Long Pepper was used (piperine content: about 750 μg / g).

[0110] (Test Example 5) In the same manner as in Test Example 4, a composition (5) containing a Long Pepper extract was obtained, the composition being adjusted to have a piperine content of about 750 μg / g (a Long Pepper extract lot different from that in Test Example 4 was used).

[0111] (Test Example 6) A composition containing long pepper extract (6) was obtained in the same manner as in Test Example 4, except that the piperine content was adjusted to approximately 2,250 μg / g (a long pepper extract lot different from those in Test Examples 4 and 5 was used).

[0112] <Evaluation> The long pepper extract-containing compositions (1) to (6) obtained in Test Examples 1 to 6 were evaluated as follows.

[0113] <<Checking piperine content>> The piperine content in the long pepper extract-containing compositions (1) to (6) was confirmed in the same manner as in Preparation Example 1. The results are shown in Table 4.

[0114] <<Confirmation of polyphenol content>> The polyphenol content in the long pepper extract-containing compositions (1) to (6) was confirmed as follows. The results are shown in Table 4. -Measurement of polyphenol content (Folin-Denis method)- As a standard, (+)-catechin hydrate (TCI, purity (HPLC) 99.7% by area) was used. As a standard, about 32 mg of (+)-catechin hydrate was weighed out, dissolved by adding DMSO and ultrasonic treatment, and the volume was adjusted to 10 mL. 1 mL of this liquid was taken, and DMSO was added to make the volume 20 mL (about 0.16 mg / mL). This liquid was serially diluted with DMSO to prepare about 0.02 mg / mL, 0.04 mg / mL, 0.08 mg / mL, 0.16 mg / mL, and 0.32 mg / mL, and used as a calibration curve solution. About 200 mg of specimens of the long pepper extract-containing compositions (1) to (5) and about 90 mg of specimen of the long pepper extract-containing composition (6) were weighed out, DMSO was added, and the specimens were uniformly dispersed by ultrasonic treatment while occasionally shaking and mixing, and the mixture was left to stand until the turbidity settled, and ultrasonic treatment was performed again to dissolve it clearly. DMSO was added to this liquid to make the volume 10 mL, and used as a sample solution. DMSO was used as a control. 0.6 mL of each sample solution, calibration curve solution, and control were taken, 2.4 mL of water was added and mixed, and then 1 mL of 2-fold diluted Folin-Ciocalteu reagent was added and mixed. After 3 minutes, 2 mL of 10% Na2CO3 aqueous solution was added and mixed, and the mixture was left to stand for 1 hour. The reaction solution was placed in an absorption photometer and the absorbance at a wavelength of 700 nm was measured. The polyphenol content (in terms of catechin) in the sample was calculated using a calibration curve prepared from the (+)-catechin concentration and absorbance.

[0115] [Table 4]

[0116] From the results in Table 4, it was considered that the Long Pepper extract-containing compositions (4) to (6) containing the Long Pepper extract obtained by the manufacturing method of the present invention had a lower polyphenol / piperine ratio (mass ratio) compared to the Long Pepper extract-containing compositions (1) to (3) containing the liquid generated in the washing process, and that piperine was refined and polyphenols were reduced.

[0117] <<Measurement using a spectrophotometer>> The color tones of the Long Pepper extract-containing compositions (1) to (6) were measured using a spectrophotometer as described below. -measurement- 300 mg of each of the samples containing the Long Pepper extract compositions (1) to (5) and 100 mg of each of the samples containing the Long Pepper extract composition (6) were weighed out, dissolved in a 0.5% aqueous citric acid solution, and the volume was adjusted to 50 mL to prepare sample solutions. The sample solution was placed in a spectrophotometer (SE6000, manufactured by Nippon Denshoku Industries Co., Ltd.) and the color tone was measured in the transmission color measurement mode. The ΔE * The values ​​are shown in Table 5 below.

[0118] [Table 5]

[0119] From the results in Table 5, it is considered that the Long Pepper extract-containing compositions (4) to (6) containing the Long Pepper extract obtained by the manufacturing method of the present invention have a solution color closer to colorless compared to the Long Pepper extract-containing compositions (1) to (3) containing the liquid generated in the washing process, and therefore piperine has been purified and components that affect the color have been reduced.

[0120] ΔE of each sample shown in Table 5 * The results of a comparison with the amount of piperine in a sample solution measured separately are shown in Table 6.

[0121] [Table 6]

[0122] From the results in Table 6, it was estimated that when the amount of piperine in the sample solution was prepared to be constant, the Long Pepper extract-containing compositions (1) to (3) containing the liquid generated in the washing process were darker in color than the Long Pepper extract-containing compositions (4) to (6) containing the Long Pepper extract obtained by the manufacturing method of the present invention.

[0123] <<Measurement using taste sensors>> The long pepper extract-containing compositions (1) to (6) were measured using a taste sensor as follows. -measurement- 5 g of each of the specimens containing the Long Pepper extract compositions (1) to (5) and 1.67 g of the specimen containing the Long Pepper extract composition (6) were weighed out, dissolved in pure water, and adjusted to a final volume of 100 mL to prepare sample solutions. The sample solution and the reference solution (a mixture of 30 mM KCl and 0.3 mM tartaric acid) were placed in a taste recognition device TS-5000Z (Intelligent Sensor Technology Co., Ltd.), and measurements were performed using a bitterness sensor (C00, Intelligent Sensor Technology Co., Ltd.), an astringency sensor (AE1, Intelligent Sensor Technology Co., Ltd.), an umami sensor (AAE, Intelligent Sensor Technology Co., Ltd.), a saltiness sensor (CT0, Intelligent Sensor Technology Co., Ltd.), and a sourness sensor (CA0, Intelligent Sensor Technology Co., Ltd.). From the response value of each sensor, an estimated value of taste (interpolated addition) was calculated, and the difference (interpolated difference) from the average value of the specimens of the Long Pepper extract-containing compositions (1) to (3) was calculated. In addition, considering the influence of the conductivity of the sample solution, the estimated values ​​of taste for "bitterness and off-flavor" and "astringency" were calculated without correction by saltiness data. The estimated taste values ​​(interpolated addition) for umami (saltiness correction), bitterness and off-flavors (unsalty correction), and astringency (unsalty correction) are shown in Table 7-1, and the difference (interpolated difference) from the average value of the samples of the Long Pepper extract-containing compositions (1) to (3) is shown in Table 7-2. Note that when the value from the taste sensor is a positive number compared to the reference (0), the taste is stronger, and when it is a negative number, the taste is weaker. When the difference in the values ​​is 1 or more, most people can sense the difference in taste.

[0124] [Table 7-1]

[0125] [Table 7-2]

[0126] From the results of Tables 7-1 and 7-2, the long pepper extract-containing compositions (4) to (6) containing the long pepper extract obtained by the manufacturing method of the present invention have an interpolated difference of -1 or less in terms of initial taste (umami, bitterness, unpleasant taste, astringent stimulation) compared to the long pepper extract-containing compositions (1) to (3) containing the liquid generated in the washing process, and it is inferred that the long pepper extract-containing compositions (4) to (6) and the long pepper extract-containing compositions (1) to (3) are perceived to have different tastes.

[0127] Of the interpolated sums shown in Table 7-1, excluding the astringent stimulation that gave negative values ​​in the Long Pepper extract-containing compositions (4) to (6), a comparison was made with the amount of piperine in the sample solution measured separately. The results are shown in Table 8.

[0128] [Table 8]

[0129] From the results in Table 8, it was estimated that when the amount of piperine in the sample solution was prepared to be constant, the Long Pepper extract-containing compositions (1) to (3) containing the liquid generated in the washing process had a stronger initial taste (umami, bitterness and impurities) than the Long Pepper extract-containing compositions (4) to (6) containing the Long Pepper extract obtained by the manufacturing method of the present invention.

[0130] <<Confirmation of peak area ratio of hydrophilic components / piperine>> The area ratio (X / Y) of the large peak of hydrophilic components detected near the hold-up time (t0) (analysis time 0.4 to 1.5 minutes) on the chromatogram obtained by the liquid chromatography analysis performed in the above-mentioned <<Confirmation of piperine content>> was confirmed (see Figures 1 to 6). The results are shown in Figures 1 to 6 and Table 9. Figures 1 to 6 show the chromatograms of the Long Pepper extract-containing compositions (1) to (6), respectively.

[0131] [Table 9]

[0132] As shown in FIGS. 1 to 6 and Table 9, in the piperlongum extract-containing compositions (4) to (6) containing the piperlongum extract obtained by the production method of the present invention, the ratio of the hydrophilic components to piperine was decreased as compared with the piperlongum extract-containing compositions (1) to (3) containing the liquid generated in the washing step.

[0133] <<Sensory evaluation: Scheffe's paired comparison method (modified method of Nakaya)>> For the piperlongum extract-containing compositions (1) to (6), sensory evaluation was performed as follows. Each specimen of the piperlongum extract-containing compositions (1) to (6) was dissolved in pure water so that the piperine concentration became 2.25 μg / mL, and three specimens of the piperlongum extract-containing compositions (1) to (3) (hereinafter sometimes referred to as "Combination I") were labeled with A, B, and C so that the subjects could not identify them. A small amount of each solution was taken into a cup, and sensory evaluation of the intensity of the flavor derived from piperlongum (total flavor combining off-flavors, astringency, aroma, etc.; pungency caused by piperine was not evaluated) was performed by Scheffe's paired comparison method (modified method of Nakaya). Each subject compared the flavor intensities of each pair in three ways: A - B, B - C, and A - C, by reciprocal judgment without considering the order of putting them in the mouth. When exchanging the solutions, it was assumed that the mouth was rinsed with water in advance. For the evaluation results of each pair, scoring was performed on a 5-point scale according to the example (see below), and the answers were filled in on the answer sheet. In addition, the same sensory evaluation was also performed on three specimens of the piperlongum extract-containing compositions (4) to (6) (hereinafter sometimes referred to as "Combination II") and three specimens of the piperlongum extract-containing compositions (3) to (5) (hereinafter sometimes referred to as "Combination III"). - Example of scoring for a pair (taking the pair of A - B as an example)- · A is much stronger than B (A >> B) ··· 2 points · A is somewhat stronger than B (A > B) ··· 1 point · A and B are of the same strength (A = B) ··· 0 point · A is somewhat weaker than B (A < B) ··· -1 point · A is much weaker than B (A << B) ··· -2 points

[0134] The results for Combination I (n=16) are shown in Table 10 and FIG. 7, the results for Combination II (n=8) are shown in Table 11 and FIG. 8, and the results for Combination III (n=8) are shown in Table 12 and FIG.

[0135] [Table 10]

[0136] [Table 11]

[0137] [Table 12]

[0138] As a result of the analysis of variance of the sensory evaluation data, the main effect × individual was significant except for combination II, suggesting that there are individual differences in the evaluation. Piperine contained in the samples has a spicy taste, which is thought to cause numbness in the tongue and mouth, making it difficult to sense taste. As a result of the sensory evaluation of combinations I, II, and III, it was estimated that the intensity of the long pepper flavor of each sample was stronger in the following order: long pepper extract-containing composition (6) → (5) → (4) → (3) → (2) → (1).

[0139] <<Correlation between the peak area ratio of hydrophilic components / piperine and color tone and flavor intensity>> Color tone per unit piperine (ΔE * The correlation between the peak area ratio of hydrophilic components / piperine was examined for the response values ​​of umami and bitterness / piperine per unit piperine shown in Table 8 (umami / piperine amount, bitterness / piperine amount), and the rank order of flavor intensity (ascending order (flavor intensity: weak → strong)) in the sensory evaluation performed by adjusting the piperine concentration to a constant level. In addition, the correlation between the ranking of flavor intensity in the sensory evaluation and the response values ​​of umami and bitterness / off-flavor per unit piperine (umami / amount of piperine, bitterness / off-flavor / amount of piperine) shown in Table 8 was also examined.

[0140] Table 13 shows the peak area ratio of hydrophilic components to piperine, ΔE * The rankings (ascending order) of flavor intensity in the sensory evaluation are shown below: umami / piperine amount, umami / piperine amount, bitterness / piperine amount, and bitterness / piperine amount.

[0141] [Table 13]

[0142] As a result of the regression analysis, the peak area ratio of hydrophilic components / piperine and ΔE * A high correlation was confirmed between the amount of piperine and the ranking (ascending order) of flavor intensity in the sensory evaluation (R 2 =0.9771, R 2 =0.8557). The bitterness / piperine content of the taste sensor showed a relatively high correlation with the peak area ratio of hydrophilic components / piperine (R 2 =0.7925), but the umami / piperine content had a low correlation with the peak area ratio of hydrophilic components / piperine (R 2 =0.4891). On the other hand, the flavor intensity rankings of the sensory evaluation showed a similar correlation with the bitterness / piperine content and umami / piperine content of the taste sensor (R 2 =0.6837, R 2 =0.66).

[0143] From the above, it was concluded that the peak area ratio of hydrophilic components / piperine determined by liquid chromatography analysis correlates with the color and overall flavor intensity (off-flavors, bitterness, aroma, etc.) of pepper extract and compositions containing pepper extract, and can be used as an indicator for controlling color and flavor.

Claims

1. A washing step of washing the long pepper fruit head with hot water; and an extraction step of extracting the washed long pepper fruit head with water or a mixed solvent of water and ethanol to obtain an extract. The value of b 1 of the liquid generated in the washing step, calculated by the following formula, is 10 or more, b 1 = {log 10 ΔE * × weight of liquid produced in washing step (g)} / weighed amount of raw material (g) (In the above formula, ΔE* represents the color difference of the liquid generated in the cleaning process when pure water is used as a reference.) The value of b2 of the extract obtained in the extraction step, calculated by the following formula, is less than 10. b2 = {log10ΔE* × weight of extract (g)} / weight of raw material (g) (In the above formula, ΔE* represents the color difference of the extract when pure water is used as a reference.) A method for producing a long pepper extract, comprising the steps of:

2. A composition containing a Long Pepper extract containing at least piperine (excluding crystallized piperine), The mass ratio of piperine to polyphenols (polyphenols / piperine) in the long pepper extract-containing composition is less than 3; A composition containing a long pepper extract, characterized in that when the composition is dissolved in a 0.5% aqueous citric acid solution so that the piperine content is 180 μg / 50 mL to 270 μg / 50 mL, the color tone of the solution has a ΔE* within the range of 2.83 to 3.59, based on pure water.

3. The composition containing Peppermint extract according to claim 2, wherein the area ratio (X / Y) of the area of ​​a peak (X) detected within an analysis time of 0.4 to 1.5 minutes to the area of ​​a piperine peak (Y) in liquid chromatography analysis is less than 5.

4. An oral composition characterized by containing a Long Pepper extract-containing composition described in any one of claims 2 to 3 (excluding those containing a Long Pepper extract other than a Long Pepper extract-containing composition described in any one of claims 2 to 3).

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