Fragrance composition comprising fatty acid extract of drone pupa

Abstract

The present invention relates to a flavor composition comprising a male bee pupa fatty acid extract as an active ingredient. The flavor composition according to the present invention, comprising a male bee pupa fatty acid extract as an active ingredient, contains a high amount of 2-methylthiophene, can be applied as a natural food flavor, and has the effect of not being harmful to the human body as it does not use chemical substances.

Description

Technology Field

[0001] The present invention relates to a fragrance composition comprising a male bee pupa fatty acid extract as an active ingredient. Background Technology

[0002] Fragrances are divided into natural fragrances and synthetic fragrances, and most fragrances currently in use are chemically synthesized fragrances. However, chemically synthesized fragrances do not provide a lasting affinity to users, and the additives used to prolong the scent can cause side effects such as allergic reactions. Consequently, there has recently been growing interest in fragrances made from natural extracts obtained from plants.

[0003] Natural fragrances are derived from plant essential oils, which are volatile oils with monoterpenes, sesquiterpenes, etc. as their main components, and are obtained by distilling, pressing, cold maceration, etc., of the flowers, leaves, stems, and roots of fragrant plants.

[0004] As recent consumer trends favor products that possess not only simple fragrance but also functionality, research on plant essential oils that offer both excellent scent quality and functionality is active.

[0005] For example, Korean Registered Patent No. 843680 discloses a fragrance composition having anti-stress activity using lemon essential oil, peppermint essential oil, juniper berry essential oil, etc., and Korean Registered Patent No. 843692 discloses a fragrance composition having a mind-body calming effect using lemon essential oil, orange essential oil, lavender essential oil, lemongrass essential oil, etc.

[0006] Meanwhile, male honeybees have a longer full lifespan than worker or queen bees and have long been treated as a useless byproduct, as they serve only as mating agents for virgin queens and consume only honey within the colony. However, recent efforts have been made to discover new uses for male bees, and studies have been reported on utilizing them for food or developing them as cosmetic ingredients. Nevertheless, there are still few research results reporting useful physiological activities using male bees, and new research is needed to utilize them.

[0007] Accordingly, the inventors of the present invention came to complete the present invention by conceiving that if a fatty acid extract of male bee pupa rich in 2-methylthiophene can be extracted, it can be applied as a food additive or food composition that can add a scent to food using a flavor composition containing this as an active ingredient. The problem to be solved

[0008] The present invention was devised in consideration of the above-mentioned problems, and the objective of the present invention is to extract a fatty acid extract of male bee pupa rich in 2-methylthiophene and to apply it as a food additive or food composition that can add a scent to food by using a flavor composition containing this as an active ingredient.

[0009] The problems that the present invention aims to solve are not limited to the problem(s) mentioned above, and other unmentioned problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0010] To achieve the above objective, the present invention provides a fragrance composition comprising a male bee pupa fatty acid extract as an active ingredient, wherein the male bee pupa fatty acid extract contains 2-methylthiophene.

[0011] The above male bee pupa fatty acid extract may further contain ethyl acetate.

[0012] The above male bee pupa fatty acid extract may further comprise one or more volatile compounds selected from the group consisting of ethanol, propan-2-one, tert-butylmethylether, n-butanol, ethylpyrazine, myristicin, methanethiol, propanal, 1-propanol, butan-2-one, formic acid, 2,3-pentanedione, methyl heptanoate, and M-cresol.

[0013] The above male bee pupa fatty acid extract may contain palmitic acid, oleic acid, stearic acid, myristic acid, palmitoleic acid, linoleic acid, and cis-11-eicosenic acid.

[0014] The above male bee pupa fatty acid extract may contain 40 to 45 weight% palmitic acid, 37 to 43 weight% oleic acid, 8 to 15 weight% stearic acid, 1 to 5 weight% myristic acid, 0.1 to 1.5 weight% palmitoleic acid, 0.1 to 1.5 weight% linoleic acid, and 0.1 to 1.5 weight% cis-11-eicocenic acid.

[0015] The above male bee pupa fatty acid extract may be extracted using water as a solvent.

[0016] In addition, the present invention provides a food composition comprising a flavor composition according to the present invention.

[0017] In addition, the present invention provides a food additive comprising a flavor composition according to the present invention. Effects of the invention

[0018] According to the present invention, by extracting a fatty acid extract of male bee pupa rich in 2-methylthiophene, a flavor composition containing this as an active ingredient can be applied as a food additive or food composition that can add a flavor to food.

[0019] The effects of the present invention are not limited to the effects described above, and should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention. Brief explanation of the drawing

[0020] Figure 1 is a graph showing the ratio of fatty acid content of a male bee pupa fatty acid extract prepared according to Example 1 of the present invention. Figure 2 is a chromatogram showing the electronic nose analysis results of control oils (S1: coconut oil, S2: mealworm oil). Figure 3 is a chromatogram showing the results of electronic nose analysis of a male bee pupa fatty acid extract (S3) prepared according to Example 1 of the present invention. Figure 4 is a graph showing the ratio of volatile compounds detected from control oils (S1: coconut oil, S2: mealworm oil (commercially available brown mealworm oil) and male bee pupa fatty acid extract (S3) (based on the Retention Index of Table 3). Specific details for implementing the invention

[0021] Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be interpreted as being limited to the embodiments below. These embodiments are provided to more fully explain the present invention to those with average knowledge in the art. Accordingly, the shapes of the elements in the drawings have been exaggerated to emphasize clearer explanations.

[0023] In the present invention, the male pupa refers to a male pupa (Drone pupa), and may be a male pupa of 15 to 25 days of age, preferably 17 to 23 days of age.

[0024] The male bee pupa of the present invention contains various nutrients, including protein, vitamins B, D, E, dietary fiber, and folic acid, in amounts twice that of silkworm pupae used for food. Depending on the life cycle, the composition of vitamins, amino acid composition, and fatty acid content may differ from that of male bee larvae and adult bees, and thus may exhibit mutually different physiological activities.

[0025] The male bee pupa of the present invention is a Western honeybee ( Apis mellifera It could be a male bee pupa of L.)

[0026] In the present invention, "fatty acid extract" includes the extract itself and all formulations of extracts that can be formed using the extract, such as extracts and fractions obtained by extracting male bee pupae, dilutions and concentrates thereof, dried products obtained by drying the extract, adjusted or purified products of the extract, or mixtures thereof.

[0027] The method for preparing the male bee pupa fatty acid extract of the present invention may be as follows.

[0028] After adding and grinding male bee pupae in a solvent, the extract can be obtained by filtering through a sieve of 100 to 500 μm, 200 to 400 μm, or 250 to 350 μm. Then, the obtained extract can be sonicated for 40 minutes, and then centrifuged once at 1 to 10 ℃, 3 to 8 ℃, or 3 to 5 ℃ to collect the fat layer. Subsequently, the collected fat layer can be left to stand for 1 to 10 hours, 1 to 5 hours, or 1 to 2 hours in a constant temperature bath of 10 to 80 ℃, 20 to 60 ℃, or 30 to 50 ℃, and then centrifuged twice at 10 to 80 ℃, 20 to 60 ℃, or 30 to 50 ℃ to collect the yellowish male bee pupae fat extract (fatty acid extract) from the upper layer.

[0029] At this time, the solvent may be one or more solvents selected from water, alcohols having 1 to 4 carbon atoms, and mixed solvents thereof, and the alcohols having 1 to 4 carbon atoms may be selected from the group consisting of methanol, ethanol, propanol, isopropanol, butanol, and isobutanol. Specifically, the solvent may be water (distilled water).

[0030] In addition, the first centrifugation and the second centrifugation may each be performed independently under conditions of 10,000 to 30,000 rpm, 13,000 to 20,000 rpm, or 14,000 to 16,000 rpm for 10 minutes to 5 hours, 20 minutes to 3 hours, or 30 minutes to 1 hour, but are not limited thereto.

[0032] The fragrance composition according to the present invention includes a male bee pupa fatty acid extract as an active ingredient, and the male bee pupa fatty acid extract may contain 2-methylthiophene.

[0033] According to one embodiment of the present invention, the male bee pupa fatty acid extract may further include ethyl acetate.

[0034] According to one embodiment of the present invention, the male bee pupa fatty acid extract may further comprise one or more volatile compounds selected from the group consisting of ethanol, propan-2-one, tert-butylmethylether, n-butanol, ethylpyrazine, myristicin, methanethiol, propanal, 1-propanol, butan-2-one, formic acid, 2,3-pentanedione, methyl heptanoate, and 2-cresol. By including all of the above-mentioned volatile compounds, the fragrance composition according to the present invention can exhibit a highly palatable scent when applied as a food additive.

[0035] According to one embodiment of the present invention, the male bee pupa fatty acid extract may contain palmitic acid, oleic acid, stearic acid, myristic acid, palmitoleic acid, linoleic acid, and cis-11-eicosenoic acid. It was confirmed that the male bee pupa fatty acid extract of the present invention, which contains all of the above-mentioned fatty acid components, uniquely contains a high amount of 2-methylthiophene as a volatile compound.

[0036] According to one embodiment of the present invention, the male bee pupa fatty acid extract may contain 40 to 45 weight% palmitic acid, 37 to 43 weight% oleic acid, 8 to 15 weight% stearic acid, 1 to 5 weight% myristic acid, 0.1 to 1.5 weight% palmitoleic acid, 0.1 to 1.5 weight% linoleic acid, and 0.1 to 1.5 weight% cis-11-eicocenic acid. In particular, it was confirmed that the male bee pupa fatty acid extract of the present invention, which contains the above fatty acid components in the above content ratios, uniquely contains a high amount of 2-methylthiophene as a volatile compound. On the other hand, it was confirmed that in the case of a male bee pupa fatty acid extract that does not contain any of the above fatty acid components, or that even if it contains all of the above fatty acid components, the content of 2-methylthiophene falls outside the above content ratio range, the content of 2-methylthiophene is significantly lower.

[0037] Specifically, the male bee pupa fatty acid extract may contain 41 to 43 weight% palmitic acid, 40 to 42 weight% oleic acid, 10 to 13 weight% stearic acid, 2 to 4 weight% myristic acid, 0.3 to 0.7 weight% palmitoleic acid, 0.3 to 0.7 weight% linoleic acid, and 0.4 to 0.8 weight% cis-11-eicosenic acid; more specifically, the male bee pupa fat extract may contain 42 weight% palmitic acid, 41 weight% oleic acid, 11 weight% stearic acid, 3 weight% myristic acid, 1 weight% palmitoleic acid, 1 weight% linolenic acid, and 1 weight% cis-11-eicosenic acid. In this case, it was confirmed to contain a higher content of 2-methylthiophene.

[0038] The above male bee pupa fatty acid extract comprises butyric acid, capric acid, lauric acid, myristoleic acid, pentadecanoic acid, heptadecanoic acid, elaidic acid, linolelaidic acid, arachidic acid, linolenic acid, cis-11,14-eicosadienoic acid, behenic acid, cis-13,16-docosadienoic acid, and It may additionally contain cis-5,8,11,14,17-eicosapentaenoic acid. It was confirmed that when the male bee pupa fatty acid extract additionally contains the fatty acid components mentioned above, it contains a higher content of 2-methylthiophene and ethyl acetate.

[0039] Specifically, the male bee pupa fatty acid extract comprises 0.01 to 0.05 wt% butyric acid, 0.01 to 0.05 wt% capric acid, 0.1 to 0.5 wt% lauric acid, 0.01 to 0.05 wt% myristoleic acid, 0.001 to 0.005 wt% pentadecanic acid, 0.1 to 0.5 wt% heptadecanic acid, 0.01 to 0.05 wt% elaidic acid, 0.05 to 0.1 wt% linolenic acid, 0.1 to 0.5 wt% arachidonic acid, 0.05 to 0.1 wt% linolenic acid, 0.005 to 0.015 wt% cis-11,14-eicosadienoic acid, and 0.01 to 0.05 wt% behenic acid. It may additionally contain 0.01 to 0.05 weight% of cis-13,16-docosadienoic acid and 0.005 to 0.01 weight% of cis-5,8,11,14,17-eicosapentaenoic acid.

[0040] According to one embodiment of the present invention, the male bee pupa fatty acid extract may be extracted using water as a solvent. Conventionally, alcohol having 1 to 5 carbon atoms, specifically ethanol, was used as an extraction solvent for extracting fatty acids, but the present invention is characterized by extracting fatty acids using water as a solvent. By extracting the fatty phase using water as a solvent in this way, a fatty acid extract containing the aforementioned specific fatty acid component in a specific content ratio can be obtained, and a fatty acid extract with a high content of 2-methylthiophene can be obtained.

[0041] Furthermore, according to the present invention, the above-described flavor composition can be used as a food composition, specifically, in the form of a food additive for flavoring. That is, the present invention can provide a food composition or a food additive comprising the aforementioned flavor composition.

[0042] The food composition of the present invention can be manufactured in any form, for example, as beverages such as tea, juice, carbonated drinks, and isotonic drinks; processed dairy products such as milk and yogurt; chewing gums; rice cakes, Korean confectionery, bread, cookies, and noodles; and health functional food preparations such as tablets, capsules, pills, granules, liquids, powders, flakes, pastes, syrups, gels, jellies, and bars.

[0043] The food composition of the present invention may include food additives in addition to its active ingredients. Food additives can generally be understood as substances added to, mixed with, or permeated into food during the manufacture, processing, or preservation of food; since they are consumed daily and over a long period along with food, their safety must be guaranteed.

[0044] It is obvious that, in addition to the food additives mentioned above, the food composition of the present invention may further include physiologically active substances or minerals known in the art and whose safety as food additives is guaranteed, for the purpose of supplementing and reinforcing functionality and nutritional value.

[0046] The above description explains the technical concept of the present invention using one embodiment, and those skilled in the art to which the present invention pertains will be able to make various modifications and variations within the scope of the essential characteristics of the present invention. Accordingly, the embodiments described in this invention are intended to explain, not limit, the technical concept of the present invention, and the scope of the technical concept of the present invention is not limited by such embodiments. The scope of protection of the present invention shall be interpreted by the claims, and all technical concepts within an equivalent scope shall be interpreted as being included within the scope of rights of the present invention.

[0048] The present invention will be explained in more detail below through examples.

[0049] [Example]

[0050] Example 1. Preparation of male bee pupa fatty acid extract and fatty acid analysis

[0051] (1) Preparation of male bee pupa fatty acid extract

[0052] The sample of the present invention is a Western honeybee ( Apis mellifera Male bee pupae aged 17 to 23 days produced at a beekeeping farm were collected and used. The collected male bee pupae were immediately stored in a -20℃ freezer. 700 g of the frozen male bee pupae were placed in 500 ml of triple-distilled water, ground, and filtered through a 300 μm sieve to prepare an extract. This extract was sonicated for 40 minutes, then centrifuged at 4℃ (15,000 rpm, 30 minutes) to collect the fat layer. The collected fat layer was left to stand in a 40℃ constant temperature bath for 1 hour, then centrifuged a second time at 40℃ (15,000 rpm, 30 minutes) to collect a yellowish fat extract from the upper layer, which was stored at -20℃ for use.

[0054] (2) Fatty acid analysis of male bee pupa fatty acid extract

[0055] Qualitative and quantitative analysis of fatty acids in the male bee pupa fat extract prepared in Example 1 was performed using gas chromatography. At this time, a mixed fatty acid methyl ester (FAME mixture of 37 types) was used, and a standard solution containing an internal standard methyl ester was used for 36 types of fatty acid methyl esters. The analysis conditions were performed based on the general test methods and fatty acid test methods (2.1.5.4) of the Korean Food Code. The analysis results are shown in Table 1 and Figure 1 below.

[0057]

[0059] [Experimental Example]

[0060] Experimental Example 1. Analysis of Volatile Components

[0061] Electronic nose analysis was performed to analyze the components of volatile compounds in the male pupa fatty acid extract prepared from Example 1 above. The sample used was the male pupa fatty acid extract prepared from Example 1 above without pretreatment, and the sample amount was 1 g per 20 ml vial. Data processing was performed using AlphaSoft version 14.2. The analysis conditions of the electronic nose analyzer are shown in Table 2 below, and the volatile components detected as a result of the analysis are shown in Table 3 and Figures 2 to 4 below.

[0063]

[0064]

[0066] Figure 2 is a chromatogram showing the electronic nose analysis results of the control oil, and Figure 3 is a chromatogram showing the electronic nose analysis results of the male bee pupa fatty acid extract of Example 1. MXT-5 and MXT-1701 columns were used to check for errors in component analysis.

[0068] Referring to Table 3 and Figures 2 to 4 above, As a result of analyzing the volatile components of the male bee pupa fatty acid extract prepared from Example 1, it was confirmed that 2-methylthiophene was detected in a high amount, followed by ethanol, propanol, propan-2-one, formic acid, butan-2-one, n-butanol, and ethyl acetate.

[0069] The main fragrance component of the above male bee pupa fatty acid extract is 2-methylthiophene, and since 2-methylthiophene produces a meaty scent like bacon and a seafood scent like shrimp and squid, it can be utilized as a natural flavoring additive for use in alternative meats, etc. In addition, ethanol, propanol, and ethyl acetate can be utilized as natural flavoring additives to add fragrance to fruit juices, fruit essences, and confectionery, or to add fragrance to pharmaceutical preparations.

[0070] Therefore, it was confirmed that the male bee pupa fatty acid extract of the present invention, which contains a high amount of 2-methylthiophene, can be applied as a flavoring composition to add flavor to food.

[0072] As seen above, the present invention includes a male bee pupa fatty acid extract containing a high amount of 2-methylthiophene as an active ingredient, thereby allowing it to be applied as a natural flavoring composition useful for adding flavor to food.

[0074] The above detailed description is illustrative of the present invention. Furthermore, the foregoing describes preferred embodiments of the present invention, and the present invention may be used in various other combinations, modifications, and environments. That is, modifications or alterations are possible within the scope of the concept of the invention disclosed herein, the scope equivalent to the disclosed content, and / or the scope of the art or knowledge. The described embodiments describe the best state for implementing the technical concept of the present invention, and various modifications required in specific fields of application and uses of the present invention are possible. Accordingly, the above detailed description of the invention is not intended to limit the present invention to the disclosed embodiments. Additionally, the appended claims should be interpreted as including other embodiments.

Claims

Claim 1 A flavoring composition for expressing a meat or seafood flavor, comprising a male bee pupa fatty acid extract, wherein the male bee pupa fatty acid extract contains, as fatty acid components, 40 to 45 weight% palmitic acid, 37 to 43 weight% oleic acid, 8 to 15 weight% stearic acid, 1 to 5 weight% myristic acid, 0.1 to 1.5 weight% palmitoleic acid, 0.1 to 1.5 weight% linoleic acid, and 0.1 to 1.5 weight% cis-11-eicocenic acid, and as a volatile component, 2-methylthiophene. Claim 2 In claim 1, the male bee pupa fatty acid extract comprises, as fatty acid components butyric acid, capric acid, lauric acid, myristoleic acid, pentadecanoic acid, heptadecanoic acid, elaidic acid, linolelaidic acid, arachidic acid, linolenic acid, cis-11,14-eicosadienoic acid, behenic acid, cis-13,16-docosadienoic acid, and A flavoring composition for expressing a meat or seafood flavor, characterized by additionally containing cis-5,8,11,14,17-eicosapentaenoic acid and additionally containing ethyl acetate as a volatile component. Claim 3 A flavoring composition for expressing a meat or seafood flavor according to claim 1 or 2, wherein the male bee pupa fatty acid extract further comprises one or more volatile components selected from the group consisting of ethanol, propan-2-one, tert-butylmethylether, n-butanol, ethylpyrazine, myristicin, methanethiol, propanal, 1-propanol, butan-2-one, formic acid, 2,3-pentanedione, methyl heptanoate, and 2-cresol. Claim 4 A flavor composition for expressing a meat or seafood flavor, wherein, in claim 1 or 2, the male bee pupa fatty acid extract is extracted using water as a solvent. Claim 5 delete Claim 6 delete Claim 7 delete Claim 8 delete

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