Food composition containing placenta extract and ginseng fruit extract

Abstract

To provide a composition for masking unpleasant taste and unpleasant flavor of placental extract.SOLUTION: The invention relates to a food composition comprising ginseng fruit extract and placental extract. By containing the ginseng fruit extract together with the placental extract in the food composition, the ginseng fruit extract can mask inherent unpleasant flavor and unpleasant taste such as animal smell and sourness appearing in the placental extract so as to improve the ingestibility of food containing the placental extract, and can enhance the stability of the placental extract in the food.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a food composition containing a placenta extract and a ginseng fruit extract.

Background Art

[0002] The placenta is an organ formed in the uterus of a pregnant mammal. It functions to supply nutrients to the fetus until birth and is then separated from the mother during childbirth. The placenta separated from the mother contains various active ingredients such as various amino acids, vitamins, minerals, enzymes, saccharides, and various growth factors, and can be usefully utilized in various pharmaceuticals, health foods, and cosmetics (Non-Patent Document 1).

[0003] To date, attempts have been actively made to use placenta extracts in cosmetics and pharmaceuticals, but little research has been conducted on their application to foods that can be ingested by humans. Since the placenta is difficult to apply to foods due to an unpleasant odor and a strong color during hydrolysis, only extremely small amounts are currently used as raw materials.

[0004] In addition, Korean ginseng (Panax ginseng C.A.Meyer) is a plant of the genus Panax in the Araliaceae family and has been used as a medicinal plant in Asian countries for thousands of years. Ginsenosides, the main components of Korean ginseng, exhibit various biological and pharmacological characteristics. Ginsenosides are contained in all parts of Korean ginseng, such as roots, stems, leaves, fruits, and flower buds. Among them, ginseng fruits contain 4 to 10 times or more ginsenosides than roots, and in particular, ginsenoside Re is known to contain 7 times or more than roots. Ginseng fruits have an anti-diabetic effect, contain various effects such as antioxidant, anti-cancer, and anti-inflammatory effects, and are attracting attention as functional raw materials.

[0005] However, at present, there is no case where Korean ginseng has been applied to mask the off-flavor and off-odor of the placenta extract.

Prior Art Documents

Non-Patent Document

[0006]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0007] Under the above background, the inventors of the present invention conducted research to mask the off-flavor and off-odor of foods containing placenta extract and improve the ingestibility and increase the stability of the placenta extract when ingested as a food. As a result, it was confirmed that by including the extract of ginseng fruit together with the placenta extract, the off-flavor and off-odor of the placenta extract were masked, and the present invention was completed.

[0008] Therefore, an object of the present invention is to provide a composition for masking the off-flavor and off-odor of a placenta extract.

Means for Solving the Problems

[0009] As a means for solving the above problems, the present invention provides a food composition containing an extract of ginseng fruit and an extract of placenta.

[0010] Further, the present invention provides a method for masking the off-odor and off-flavor of a food containing a placenta extract.

[0011] Hereinafter, the configuration of the present invention will be described in detail.

[0012] The present invention relates to a food composition containing an extract of placenta and an extract of ginseng fruit.

[0013] In the present invention, the placenta extract includes those extracted from ingestible placentas, and the placenta can be derived from pigs, horses, sheep, and deer, and specifically can be a placenta derived from a pig. The placenta generally has a peculiar taste and odor that are unpleasant to ingest, that is, off-flavors and off-odors, which can be expressed as animal odors and sour tastes. In the present invention, "off-flavors" and "off-odors" are unexpected / unwanted or undesired tastes and odors that consumers do not expect or desire in foods containing placenta extracts, and mean, for example, aftertastes such as sour tastes and odors such as animal odors.

[0014] The food composition according to the present invention can mask the off-flavors and off-odors peculiar to the placenta or placenta extract by including an extract of ginseng fruit. Also, the food composition according to the present invention can improve the ingestibility of the placenta extract by including an extract of ginseng fruit. Thus, the food composition according to the present invention can be for masking the off-flavors and off-odors of foods containing placenta extract.

[0015] In the present invention, the ginseng fruit means the fruit produced after the ginseng flower has bloomed, and preferably means the state in which the green fruit has ripened to red. In the present invention, the ginseng fruit can include the pericarp of the ginseng fruit (all except the seeds of the fruit) or the seeds, and specifically can be the pericarp of the ginseng fruit.

[0016] The extract of ginseng fruit can be extracted from the fruits of Korean ginseng, wild ginseng, American ginseng, notoginseng, and mountain-cultivated ginseng, and the ginseng fruit can be used without limitation as to its origin, such as by directly cultivating it or using commercially available ones. More specifically, the extract of ginseng fruit can be extracted from the fruits of Korean ginseng.

[0017] The extract of ginseng (Panax genus) fruit and the placenta extract of the present invention can be extracted by methods known in the art, and the method is not particularly limited. Alternatively, commercially available extracts of ginseng fruit and placenta extract can be used.

[0018] The production of the ginseng fruit extract and placenta extract according to the present invention is not limited by the forms of the ginseng fruit and placenta, and the ginseng fruit and placenta include all those that have undergone processing processes such as drying.

[0019] The term "extract" used in the present invention includes the extract obtained by extracting the aforementioned ginseng fruit or placenta, the diluted or concentrated solution of the extract, the dried product obtained by drying the extract, the crude or purified product of the extract, the fermented product of the extract, or a mixture thereof, etc., including the extract itself and all dosage forms of extracts that can be formed using the extract. It also includes the squeezed juice obtained by directly squeezing or crushing the ginseng fruit or placenta and then filtering. The ginseng fruit or placenta can be extracted as it is or after being processed (processed). The aforementioned "processing" means a pharmaceutical technology that changes the original properties of the medicinal material by processing the medicinal material based on traditional Chinese medicine theory. For example, the frying method of frying the medicinal material, the roasting method of roasting the medicinal material together with a certain amount of liquid auxiliary material so that the auxiliary material penetrates into the drug tissue, the steaming method of adding the liquid auxiliary material according to the processing regulations of each variety of the medicinal material, mixing them, heating and steaming them in a suitable container, or steaming them to a certain degree and then drying them, etc.

[0020] In the present invention, the extraction method is not particularly limited, and it can be extracted by a method commonly used in the industry. Non-limiting examples of the extraction method include an enzymatic decomposition extraction method, a solvent extraction method, an ultrasonic extraction method, a hot water extraction method, a filtration method, a reflux extraction method, etc., and these can be carried out alone or in combination of two or more methods.

[0021] In the present invention, the type of extraction solvent used for extraction is not particularly limited, and any solvent known in the art can be used. In the present invention, the extract can be obtained by extraction with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof. Further, non-limiting examples of the extraction solvent include water; lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propyl alcohol, and butyl alcohol; polyhydric alcohols such as glycerin, butylene glycol, and propylene glycol; hydrocarbon solvents such as methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, and dichloromethane; or mixtures thereof can be used. Specifically, water, lower alcohol, 1,3-butylene glycol, and ethyl acetate can be used alone or in combination of two or more. At this time, when two or more solvents are used in combination, the mixing ratio between the solvents is not particularly limited.

[0022] In the present invention, for the extraction, based on the weight of the ginseng fruit or placenta dried product, a solvent having a weight of 1 to 100 times, specifically 1 to 50 times, more specifically 2 to 20 times the weight is used, and the extraction is carried out at an extraction temperature of 10 to 80 ° C, specifically 15 to 50 ° C for 2 hours to 30 days, specifically 12 hours to 18 days. The method can be applied, and the process can include continuously extracting the dried and crushed product 1 to 5 times to obtain a liquid crude extract.

[0023] In the present invention, in order to remove floating solid particles, the extract can be filtered using filtration, for example, nylon, filter paper, etc., or filtered using a cold filtration method, and then used as it is, or dried using freeze-drying, hot air drying, spray drying, etc. and then used.

[0024] The liquid crude extract can be separated from the dried and crushed fruits or placentas of ginseng by methods such as vacuum filtration, and then can undergo a concentration or drying process. For example, it can be a concentrated solution obtained by concentrating the liquid crude extract under reduced pressure at 20 - 100°C, preferably 30 - 70°C, using a rotary evaporator under vacuum. It is also possible to obtain an extract by drying the liquid extract to form a powder. The thus concentrated or powdered extract can be dissolved in water, alcohol, DMSO (dimethyl sulfoxide), or a mixed solvent thereof as needed and used.

[0025] In one specific example, the extraction method for the placenta extract can be an enzymatic decomposition extraction method.

[0026] The enzymatic decomposition extraction method can include a process of enzymatically decomposing and extracting an extract using a proteolytic enzyme having endoprotease activity on the placenta. Generally, the enzymatic decomposition extraction method is widely used in methods for applying to raw materials by changing odors, physical properties, protein structures, etc. by treating raw materials composed of large proteins with proteolytic enzymes to decompose the proteins. The proteolytic enzyme can be, for example, selected from the group consisting of ribozyme, pepsin, papain, protamex, neutrase, bromelain, and combinations thereof, but is not limited thereto. According to the present invention, by extracting the placenta using the enzymatic decomposition extraction method, it is possible to reduce peculiar sour tastes, off-flavors such as animal odors, and strange smells inherent to the placenta, so that the utilization degree of the placenta as a food raw material can be increased.

[0027] In the present invention, the ginseng fruit extract and the placenta extract can be fractions of the ginseng fruit extract and the placenta extract, respectively.

[0028] The term "fraction" used in the present invention means a result obtained by performing fractionation to separate a specific component or a specific group of components from a mixture containing various components.

[0029] In the present invention, the fractionation method for obtaining the fraction is not particularly limited and can be carried out by a method commonly used in the art. Non-limiting examples of the fractionation method include a method of treating a ginseng fruit extract obtained by extracting ginseng fruits and / or a placenta extract obtained by extracting a placenta with a predetermined solvent to obtain a fraction from the extract.

[0030] In the present invention, the type of solvent used to obtain the fraction is not particularly limited, and any solvent known in the art can be used. Non-limiting examples of the fractionation solvent include polar solvents such as water and alcohol; non-polar solvents such as hexane, ethyl acetate, chloroform, dichloromethane, and butanol. These can be used alone or in combination of two or more. When alcohol is used among the fractionation solvents, an alcohol having 1 to 6 carbon atoms can be used.

[0031] In the present invention, the ginseng fruit extract can be contained in an amount of 0.0001 to 5 parts by weight, for example, 0.0005 to 5 parts by weight, 0.001 to 5 parts by weight, 0.005 to 5 parts by weight, 0.01 to 5 parts by weight, 0.05 to 5 parts by weight, 0.1 to 5 parts by weight, 0.0005 to 4.7 parts by weight, 0.001 to 4.5 parts by weight, 0.005 to 4.3 parts by weight, 0.01 to 4 parts by weight, 0.05 to 3.5 parts by weight, 0.1 to 3 parts by weight, 0.5 to 2.5 parts by weight, based on 100 parts by weight of the total composition. Within the content range as described above, unpleasant off-odors and off-flavors such as animal odor and sour taste exhibited by the placenta extract in food can be effectively masked.

[0032] Further, the placenta extract may be contained in an amount of 0.1 to 70 parts by weight, for example, 0.5 to 70 parts by weight, 1 to 70 parts by weight, 5 to 70 parts by weight, 10 to 70 parts by weight, 15 to 70 parts by weight, 20 to 70 parts by weight, 25 to 70 parts by weight, 30 to 70 parts by weight, 35 to 70 parts by weight, 40 to 70 parts by weight, 45 to 70 parts by weight, 45 to 65 parts by weight, 45 to 60 parts by weight, 45 to 55 parts by weight, 45 to 50 parts by weight, 50 to 70 parts by weight, 55 to 70 parts by weight, 60 to 70 parts by weight, 65 to 70 parts by weight, based on 100 parts by weight of the whole composition. Further, the placenta extract may be a concentrate of the placenta extract concentrated 10-fold to 100-fold. In addition to containing the highly concentrated placenta extract as described above, the food composition according to the present invention contains the fruit extract of ginseng together, thereby masking off-odors and off-tastes such as animal odor and sour taste derived from the placenta extract, and improving the ingestibility of the placenta extract.

[0033] In addition, the extract of ginseng fruit and / or placenta extract may be a fermented product fermented by lactic acid bacteria. That is, the food composition according to the present invention may contain an extract of ginseng fruit and a placenta extract; a fermented extract of ginseng fruit and a placenta extract; an extract of ginseng fruit and a fermented placenta extract; or a fermented extract of ginseng fruit and a fermented placenta extract as active ingredients. When the extract of ginseng fruit and / or placenta extract is a fermented product, the extract of ginseng fruit and / or placenta extract can be fermented by one or more lactic acid bacteria selected from the group consisting of the genus Lactobacillus, the genus Lactococcus, the genus Enterococcus, the genus Streptococcus, the genus Leuconostoc, and the genus Bifidobacterium. For example, the lactic acid bacteria may be Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus reuteri, Lactobacillus buchneri, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus kefir (LactobacillusIt may be one or more selected from the group consisting of kefir, Lactococcus lactis, Lactococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus, Leuconostoc lactis, Leuconostoc mesenteroides, Bifidobacterium animals, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium thermophilum, and Bifidobacterium adolescentis, but is not limited thereto.

[0034] In the present invention, the ginseng fruit extract and / or placenta extract can be those obtained by fermenting each extract with the same lactic acid bacterium, fermenting a mixture of the extracts, or fermenting each extract with different lactic acid bacteria.

[0035] In addition, the food composition can contain placenta extract and ginseng fruit extract in a weight ratio of 1:1 to 500:1. When combining the placenta extract and the ginseng fruit extract within the above weight ratio range, the abnormal odor and taste of the placenta extract in the food can be effectively masked.

[0036] Moreover, the food composition according to the present invention can additionally contain one or more of vitamin B and astaxanthin. The vitamin B and astaxanthin can be included as auxiliary components for masking the abnormal odor and taste of the food containing the placenta extract. The vitamin B and astaxanthin can be contained in an amount of 0.01 to 10 parts by weight based on 100 parts by weight of the entire composition, respectively, and the content range can be adjusted according to requirements such as the stability and content of the placenta extract and the ease of forming the composition into a dosage form.

[0037] The food composition can contain food scientifically acceptable food auxiliary additives.

[0038] The food auxiliary additives refer to components that can be added to food for preservation purposes and are added for manufacturing health functional foods of each dosage form, and can be appropriately selected and used by those skilled in the art. Examples of food auxiliary additives include various nutritional agents, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and fillers, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc., but the types are not limited to these.

[0039] In addition, the food composition may include health functional foods. As used herein, the term "health functional food" refers to a group of foods or food compositions to which value has been added by using physical, biochemical, biotechnological, or other methods to cause the functions of the food to act and manifest for specific purposes, or foods that have been designed and processed to fully express the biological regulatory functions related to the regulation of the body's defense rhythm, disease prevention and recovery, etc. in the body. Compared with general foods, it has a positive health maintenance and promotion effect, and "health supplement food" means a food for health supplement purposes. In some cases, the terms "functional food", "health food", and "health supplement food" are used interchangeably.

[0040] The food may contain food scientifically acceptable food supplementary additives, and may further contain appropriate carriers, excipients, and diluents commonly used in the manufacture of health functional foods.

[0041] Each of the above components contained in the food composition according to the present invention can be contained in the food composition of the present invention within a range not exceeding the maximum usage amount specified in the food safety regulations of each country.

[0042] The composition may contain additional components that are commonly used in food compositions and can improve odor, taste, visual appearance, etc. For example, it can contain vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, etc. It can also contain minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), chromium (Cr), etc. It can also contain amino acids such as lysine, tryptophan, cysteine, valine, etc. There is no limitation on the form that the health functional food of the present invention can take, and it can include all foods in the ordinary sense and can be used interchangeably with terms known in the industry such as functional foods.

[0043] Moreover, the health functional food of the present invention can be produced by mixing appropriate other auxiliary components and known additives that can be included in the food according to the choice of those skilled in the art. Examples of foods to which they can be added include meats, sausages, bread, chocolate, candies, snacks, confectioneries, pizza, ramen, other noodles, gums, dairy products including ice creams, various soups, beverages, tea, drink agents, alcoholic beverages, and vitamin complexes, etc., and they can be produced by adding them to juices, teas, jellies, and juices produced with the food extract of the present invention as the main component. Also included are foods used for animal feeds.

[0044] In one specific example, the food composition can be a capsule, tablet, pill, liquid, or drink agent.

[0045] When the food dosage form is a beverage (drink agent), like ordinary beverages, various flavoring agents or natural carbohydrates, etc. can be contained as additional components. The above-mentioned natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As sweeteners, natural sweeteners such as thaumatin and stevia extract, and synthetic sweeteners such as saccharin and aspartame can be used. The proportion of the natural carbohydrates is generally about 0.01 - 0.04 g, preferably about 0.02 - 0.03 g per 100 mL of the composition of the present invention.

[0046] In addition to the above, the food dosage form can contain various nutritional agents, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. In addition, the food dosage form can contain pulp for the production of natural fruit juices, fruit juice beverages and vegetable beverages. Such components can be used independently or in combination. The ratio of such additives is not of great importance, but it is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

[0047] Thus, the health functional food of the present invention obtained can be taken daily, so all known effects of placenta extract and ginseng fruit extract known as functional raw materials can be expected, and it is very useful.

[0048] The present invention also provides a method for masking the abnormal odor and taste of a food containing a placenta extract, which includes the step of mixing a ginseng fruit extract and a placenta extract to produce a food composition.

[0049] By mixing the ginseng fruit extract and the placenta extract, the above method can reduce the abnormal taste or odor of the placenta extract, improve the palatability of the food containing the placenta extract, and thus improve the stability of the placenta extract in the food.

[0050] The merits and features of the present invention and the methods for achieving them will become clear by referring to the experimental examples and manufacturing examples described in detail later. However, the present invention is not limited to the experimental examples and manufacturing examples disclosed below, and should be embodied in various different forms, and is provided only to complete the disclosure of the present invention and fully inform those with ordinary knowledge in the technical field to which the present invention belongs of the scope of the invention.

Effects of the Invention

[0051] The food composition containing the ginseng fruit extract and placenta extract according to the present invention can mask the peculiar animal odor, off-odors such as sour taste, and off-tastes in the placenta extract by containing both the placenta extract and the ginseng fruit extract, thereby improving the ingestibility of the food containing the placenta extract, and ultimately, improving the stability of the placenta extract in the food.

Brief Description of the Drawings

[0052]

Figure 1

Embodiments for Carrying Out the Invention

[0053] Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

[0054] Production Example 1. Production of Capsules for Masking Off-Odors of Placenta Extract To evaluate the ingestibility of capsules containing placenta extract, all raw materials were put into a mixer and homogenized according to the composition in Table 1 below, and then filled into hard capsules to produce capsules. A porcine placenta extract was purchased from Biofac A / S (Kastrup, Denmark), a ginseng fruit extract was purchased from Nutrex, and a ginseng root extract was purchased from Dae Dong Korean Ginseng (Geumsan, Korea Rep). Crystalline cellulose is a raw material commonly used in the industry, and a commercially available product of general specifications was purchased and used for capsule production.

[0055]

Table 1

[0056] Experimental Example 1. Evaluation of Capsule Ingestibility An experiment on improving the ingestibility of the capsules produced in Production Example 1 was conducted on 10 professional panelists. In the experiment, after the subjects were made to ingest the capsules of Comparative Examples 1 to 4 and Examples 1 to 4 together with water, the ingestibility due to ingestion was evaluated according to the evaluation criteria in Table 2 below and shown in Table 3.

[0057]

Table 2

[0058]

Table 3

[0059] As a result of performing a relative comparison by adding up all the values evaluated by 10 subjects according to the evaluation criteria, as can be seen from Table 3 above, in Comparative Example 1 where capsules containing only placental extract were taken, an animal odor due to the placenta was felt at the moment of ingestion, and the evaluation score for the overall ingestibility was very low. However, in the case of Examples 1 to 4 which further contained the actual extract of ginseng, it was confirmed that the overall ingestibility was significantly improved, including ease of swallowing, irritation after ingestion, and discomfort when swallowing. In particular, compared with Comparative Example 4 containing ginseng root extract, Example 1 containing the actual extract of ginseng with the same content showed a better improvement effect on the ingestibility, and it was confirmed that the improvement effect on the ingestibility of the placenta appears differently depending on the part of ginseng.

[0060] From the above results, it was judged that the actual extract of ginseng suppressed factors such as the animal odor and sour taste peculiar to the placenta that give discomfort, and contributed to the improvement of the ingestibility.

[0061] Production Example 2. Production of a beverage for masking the off-odor of placental extract To evaluate the palatability of a beverage containing placental extract, all the raw materials were put into a compounding stirrer according to the composition in Table 4 below and homogenized, and then heat-sterilized in 50 mL glass bottles to produce the beverage. The placental extract, the extract of ginseng fruit, and the extract of ginseng root were obtained through the same route as in Production Example 1. Honey and citric acid are raw materials commonly used in the industry, and products of general specifications circulating in the market were purchased and used in the production of the beverage.

[0062]

Table 4

[0063] Experimental Example 2. Confirmation of the palatability of the beverage An experiment on improving the palatability of the beverage produced in Production Example 2 was conducted on 10 professional panelists. In the experiment, after the subjects were made to ingest the beverages of Comparative Examples 5 to 8 and Examples 5 to 8 together with water, the palatability due to ingestion was evaluated according to the evaluation criteria in Table 2 above and shown in Table 5.

[0064]

Table 5

[0065] As a result of adding up all the values evaluated by 10 subjects according to the evaluation criteria and conducting a relative comparison, as can be seen from Table 5 above, in Comparative Example 5 where a beverage containing only placental extract was ingested, an animal odor of the placenta was felt at the moment of ingestion, and the evaluation score for the overall palatability was very low. However, in the case of Examples 5 to 8 which further contained the extract of ginseng fruit, it was confirmed that the overall palatability was significantly improved, including through the throat, the irritation after ingestion, and the discomfort when swallowing. In particular, through the result that Example 5 containing the same content of the extract of ginseng fruit showed a better improvement effect on the palatability compared to Comparative Example 8 containing the extract of ginseng root, it was confirmed that the improvement effect on the palatability of the placenta appears differently depending on the part of ginseng. From the above results, it was judged that the extract of ginseng fruit suppressed factors such as the animal odor and sour taste peculiar to the placenta that give an unpleasant feeling and contributed to the improvement of the palatability.

[0066] Production Example 3. Production of Powder for Masking the Unpleasant Odor of Placental Extract To evaluate the ingestibility of the powder containing placental extract, all the raw materials were put into a granulator and homogenized according to the composition in Table 6 below, and then filled into an aluminum pouch to produce the powder. The placental extract, the extract of ginseng fruit, and the extract of ginseng root were obtained by the same route as in Production Example 1. Crystalline cellulose and maltitol are raw materials commonly used in the industry, and products of general specifications circulating in the market were purchased and used for the production of the powder.

[0067] [Table 6]

[0068] Experimental Example 3. Confirmation of the Ingestibility of the Powder An experiment on improving the ingestibility of the powder produced in Production Example 3 was conducted on 10 professional panelists. In the experiment, after the subjects were made to ingest the powders of Comparative Examples 9 to 12 and Examples 9 to 12 together with water, the ingestibility by ingestion was evaluated according to the evaluation criteria in Table 2 above and shown in Table 7.

[0069] [Table 7]

[0070] As a result of performing relative comparison by adding up all the values evaluated by 10 subjects according to the evaluation criteria, as can be seen from Table 7 above, in Comparative Example 9 where only the placenta extract powder was taken, an animal odor of the placenta was felt at the moment of taking it, and the evaluation score for the overall taking feeling was very low. However, in the case of Examples 9 to 12 which further contained the actual extract of ginseng, it was confirmed that the overall taking feeling was significantly improved including throat passage, irritation after ingestion, discomfort when swallowing, etc. In particular, through the result that Example 9 containing the actual extract of ginseng with the same content showed a better improvement effect on the taking feeling compared to Comparative Example 12 containing ginseng roots, it was confirmed that the improvement effect on the taking feeling of the placenta appeared differently depending on the part of ginseng. From the above results, it was judged that the actual extract of ginseng suppressed factors such as the animal odor and sour taste peculiar to the placenta that give unpleasant feelings and contributed to the improvement of the taking feeling.

[0071] Experimental Example 4. Freshness maintenance experiment of placenta extract Oxidized proteins are partly due to the weakening of redox homeostasis. Also, since oxidized proteins produce off-flavors and off-odors and deteriorate, an experiment on protein oxidation of the extract raw material at the storage temperature of the product was carried out to confirm whether the freshness can be maintained. To conduct the freshness maintenance experiment of the placenta extract, a mixture of the placenta extract was produced according to the composition in Table 8 below. Using the fact that the color of DPPH (2,2-diphenyl-1-picrylhydrazyl), a reagent containing reactive oxygen species, changes when the reactive oxygen species are removed by an antioxidant, the degree of removal of the reactive oxygen species was measured by color density. In the said experiment, after putting the DPPH solution (sigma-Aldrich, USA) into the test tube together with the sample and the control group respectively and reacting them, the color density was measured, and the color density was measured at 517 nm for absorbance using a spectrophotometer (microplate spectrophotometer; BioTek, USA) device. At this time, distilled water was used as the control group, and 100 μM of ascorbic acid was used as the positive control group. The DPPH scavenging ability (%) was calculated by the following general formula.

[0072]

Number

[0073]

Table 8

[0074]

Table 9

[0075] As a result of showing the DPPH scavenging ability as an average value, as can be seen from Table 9 and Figure 1 above, in the mixture of the placenta extract and the actual extract of ginseng (Examples 13 to 16), a particularly significant protein oxidation inhibitory effect appeared, and it was confirmed that it was at a similar level even when compared with the positive control group (ascorbic acid). Also, in the mixture of the placenta extract and the ginseng root extract (Comparative Example 16), the effect corresponding to the mixture containing the actual extract of ginseng could not be confirmed.

[0076] From the above results, it was confirmed that in the mixture of the placenta extract and the actual extract of ginseng, good stability due to oxidation inhibition appeared, and based on this, it was judged that there was a freshness maintaining effect.

Claims

1. A method for masking the off - odor and off - flavor of a food containing a placenta extract, which includes a step of manufacturing a food composition by mixing an extract of the fruit of Panax ginseng belonging to the Araliaceae family and a placenta extract, and the step of manufacturing the food composition includes a step of mixing the placenta extract and the extract of the fruit of Panax ginseng belonging to the Araliaceae family in a weight ratio of 1:1 to 500:

1.

2. The method for masking the off - odor and off - flavor of a food containing a placenta extract according to Claim 1, wherein the extract of the fruit of Panax ginseng belonging to the Araliaceae family is contained in an amount of 0.0001 to 5 parts by weight based on 100 parts by weight of the total composition.

3. The method for masking the off - odor and off - flavor of a food containing a placenta extract according to Claim 1, wherein the placenta extract is a mixture containing 0.1 to 70 parts by weight based on 100 parts by weight of the total composition.

4. The method for masking the off - odor and off - flavor of a food containing a placenta extract according to Claim 1, wherein at least one of the extract of the fruit of Panax ginseng belonging to the Araliaceae family and the placenta extract is a fermented product.

5. The method for masking the off - odor and off - flavor of a food containing a placenta extract according to Claim 4, wherein the fermented product is fermented by one or more lactic acid bacteria selected from the group consisting of the genera Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Leuconostoc, and Bifidobacterium.

6. The method for masking the off - odor and off - flavor of a food containing a placenta extract according to Claim 1, wherein the step of manufacturing the food composition further includes a step of mixing at least one of vitamin B and astaxanthin.

7. The method for masking the off - odor and off - flavor of a food containing a placenta extract according to Claim 6, wherein vitamin B and astaxanthin are each contained in an amount of 0.01 to 10 parts by weight based on 100 parts by weight of the total composition.

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