Food or drink and method for improving flavor thereof

Abstract

Provided are: a food or drink containing glucosylceramide in which the odor of glucosylceramide is masked despite containing a relatively large amount thereof and a suitable flavor is maintained; and a method for improving the flavor of the food or drink. The food or drink contains glucosylceramide and at least one substance selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde. The method for improving the flavor of the food or drink containing glucosylceramide includes a step in which at least one substance selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde is added to the food or drink containing glucosylceramide.

Description

Food and drink and method for improving the flavor thereof

[0001] The present invention relates to a food or drink and a method for improving the flavor thereof.

[0002] Glucosylceramide is known to have effects such as moisturizing the skin, improving rough skin, beautifying the skin, improving atopic dermatitis, and allergic dermatitis, and is used in the fields of food, cosmetics, pharmaceuticals, etc. Glucosylceramide contained in konjac root, rice, pineapple, etc. is known to be obtained by extracting the raw material with an organic solvent such as ethanol.

[0003] However, when the raw material is extracted with an organic solvent, odorous components contained in the raw material, such as aldehydes, carboxylic acids, and trimethylamine, are inevitably extracted along with glucosylceramide. Furthermore, these odorous components cannot be sufficiently removed even by purification processes such as solvent fractionation. Therefore, conventional extracts containing glucosylceramide have the drawback of also containing odorous components and having a distinctive odor derived from the raw material used to produce the extract, which can adversely affect the flavor when added to foods, etc.

[0004] Patent Document 1 discloses a method for deodorizing a konjac root extract or konjac root powder containing glucosylceramide, which includes a step of performing a steam treatment in which the konjac root extract or konjac root powder containing glucosylceramide is brought into contact with steam at a temperature of 100°C or less.

[0005] JP 2023-024382 A

[0006] Food ingredients containing glucosylceramide extracted from the above-mentioned raw materials are commercially available, but when an attempt is made to increase the amount of glucosylceramide added to food or beverages to increase the glucosylceramide content, there is a problem that the odor derived from glucosylceramide becomes stronger and the flavor deteriorates.

[0007] Therefore, the problem to be solved by the present invention is to provide a food or beverage containing glucosylceramide, in which the glucosylceramide odor is masked and the flavor is maintained well even when a relatively large amount of glucosylceramide is contained, and a method for improving the flavor of the food or beverage.

[0008] The present inventors have conducted extensive research in light of the above-mentioned problems and have found that a specific organic compound can mask the glucosylceramide odor. The present invention has been completed based on these findings.

[0009] The present invention relates to a food or beverage containing glucosylceramide and at least one selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde. The ratio of the glucosylceramide content to the content of at least one selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde is preferably in the range of 0.02 to 100,000 by mass. The content of at least one selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde in the food or beverage is preferably in the range of 0.05 ppb to 150 ppm. The food or beverage preferably further contains collagen. The isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde are preferably derived from fruit.

[0010] Furthermore, the present invention relates to a method for improving the flavor of a food or beverage containing glucosylceramide, which comprises a step of adding at least one selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde to the food or beverage containing glucosylceramide.

[0011] The food and drink of the present invention can provide a food and drink that can maintain a good flavor even when it contains a relatively large amount of glucosylceramide. Furthermore, the method for improving the flavor of a food and drink of the present invention can effectively improve the flavor of a food and drink that contains a relatively large amount of glucosylceramide.

[0012] The present invention will be described in further detail. Unless otherwise specified, the "to" in a numerical range indicates a range from above to below, and both end values ​​are included. Furthermore, when a numerical range is indicated, the upper and lower limits can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0013] <Glucosylceramide> The food and beverage of the present invention contains glucosylceramide. When the specific gravity of the food and beverage of the present invention is 1.0, the glucosylceramide content of the food and beverage of the present invention is preferably 0.05 mg / 100 mL to 10 mg / 100 mL, more preferably 0.05 mg / 100 mL to 5 mg / 100 mL, even more preferably 0.1 mg / 100 mL to 3 mg / 100 mL, and even more preferably 0.3 mg / 100 mL to 3 mg / 100 mL. When the food and beverage of the present invention is solid or semi-solid and has a specific gravity other than 1.0, the glucosylceramide content is preferably 0.05 mg / 100 mg to 10 mg / 100 mg, more preferably 0.05 mg / 100 mg to 5 mg / 100 mg, even more preferably 0.1 mg / 100 mg to 3 mg / 100 mg, and even more preferably 0.3 mg / 100 mg to 3 mg / 100 mg. When the glucosylceramide content is within the above range, various physiologically active effects of glucosylceramide can be enhanced. Here, examples of raw materials for glucosylceramide include konjac root, rice, pineapple, corn, soybean, wheat, milk, etc. As the raw materials, konjac root, rice, and pineapple are preferred, and konjac root and pineapple are more preferred. The glucosylceramide-containing raw materials are obtained by extracting them with an organic solvent. Commercially available products that can be used include konjac ceramide (manufactured by Unitika Ltd.), konjac ceramide powder type, konjac ceramide (emulsion type 0.4%) FR (manufactured by Daicel Corporation), Nippun Ceramide RPS, CP, MP, RLG (manufactured by Nippun Corporation), Oryza Ceramide P, L, PC, LC (manufactured by Oryza Oil & Fat Chemical Co., Ltd.), Nissan N-ceramide, Neo Liquid Ceramide (manufactured by NOF Corporation), Brightening Pine® powder, Brightening Pine® emulsion (manufactured by Maruzen Pharmaceutical Co., Ltd.), and rice-derived glucosylceramide (manufactured by Toyo Shinyaku Co., Ltd.). As raw materials derived from konjac root, rice, pineapple, etc., konjac root, rice, and pineapple can each be used in their raw state, or, if necessary, may be subjected to pretreatment such as crushing, cutting, or drying.

[0014] The organic solvent used as the extraction solvent is not particularly limited as long as it can extract glucosylceramide contained in the raw material. Examples of the organic solvent include alcohols such as methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, and tert-butanol, as well as chloroform, dichloromethane, acetone, acetonitrile, ethyl acetate, hexane, pentane, and diethyl ether. From the viewpoints of glucosylceramide extraction efficiency and safety, the extraction solvent for the raw material to be deodorized is preferably ethanol, acetone, or hexane, and more preferably ethanol. Furthermore, the organic solvent used as the extraction solvent may contain water, a surfactant, or the like, as necessary.

[0015] The extract of the raw material preferably has a glucosylceramide content of 0.1 to 30% by mass, more preferably 0.2 to 10% by mass, but a higher purity extract with an even higher glucosylceramide content may also be used.

[0016] The food and beverage of the present invention contains at least one compound (hereinafter sometimes referred to as a specific compound) selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde. The isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde may be derived from flavorings or food ingredients. When derived from flavorings, flavors derived from fruits such as apple, apricot, peach, blueberry, and strawberry, citrus fruits such as orange, grapefruit, lemon, and lime, mint, vanilla, yogurt, etc. are preferred, and fruit-derived flavors are more preferred. Synthetic flavors can also be used as flavorings. The specific compound has a particularly high masking effect on the odor of glucosylceramide.

[0017] The ratio of the glucosylceramide content to the content of at least one selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde is preferably in the range of 0.02 to 100,000 by mass, more preferably 0.02 to 50,000, even more preferably 0.05 to 20,000, even more preferably 0.08 to 10,000, and particularly preferably 0.1 to 8,000. When the content ratio is within the above range, the glucosylceramide odor can be masked more efficiently.

[0018] The content of at least one selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde in the food or beverage of the present invention is preferably 0.05 ppb to 150 ppm, more preferably 0.1 ppb to 120 ppm, even more preferably 0.2 ppb to 120 ppm, particularly preferably 0.5 ppb to 100 ppm, more particularly preferably 1 ppb to 100 ppm, and most preferably 10 ppb to 100 ppm. When the content is within the above range, the glucosylceramide odor can be masked more efficiently.

[0019] <Other Ingredients> The food or beverage of the present invention may contain collagen. The origin of the collagen is not limited. Examples of the collagen include collagen derived from fish, birds, cows, and pigs. When the collagen is prepared from a natural product, the preparation method is not particularly limited, and a conventional method for preparing the collagen from a natural product is used. The collagen may be a pharmaceutical raw material or a food raw material.

[0020] The collagen also includes collagen peptides obtained by decomposing collagen through an enzymatic treatment to reduce its molecular weight. The average molecular weight of the collagen peptides is preferably 500 to 10,000, more preferably 700 to 5,000, and even more preferably 900 to 3,000.

[0021] The method for measuring the average molecular weight of the collagen is not particularly limited, and examples of the measuring method include high performance liquid chromatography, ELISA, and subsequent electrophoresis.

[0022] The content of the collagen in the food or drink of the present invention is preferably 5 to 25% by mass, more preferably 6 to 20% by mass, and even more preferably 7.5 to 15% by mass. When the food or drink of the present invention contains collagen, the odor derived from the collagen is also reduced.

[0023] The food or beverage of the present invention may contain sugars. Examples of sugars include sucrose (such as granulated sugar, white sugar, brown sugar, medium-sized coarse sugar, white coarse sugar, rock sugar, and liquid sugar), sucrose (such as brown sugar, processed brown sugar, Wasanbon sugar, and brown sugar), glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, honey, oligosaccharides, reduced sugar polydextrose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, and trehalose. One or more of these sugars may be used. Preferred sugars are sucrose and erythritol.

[0024] The food or beverage of the present invention may contain fruit juice. The fruit used as the raw material for the fruit juice is one used in vegetable juice, fruit juice-containing food or beverage, fruit juice, etc., and is not limited to a specific fruit juice. The fruit juice may be concentrated fruit juice or straight fruit juice. The content of the fruit juice in the beverage of the present invention is preferably 1% by mass or more, more preferably 5% by mass or more, calculated as straight juice. Furthermore, the content of the fruit juice in the beverage of the present invention is preferably 50% by mass or less, more preferably 40% by mass or less, calculated as straight juice. The specific compound may be contained in the fruit.

[0025] The food and drink of the present invention may contain ingredients that are normally contained in food and drink, such as sweeteners, acidulants, colorants, pH adjusters, edible metal salts, excipients, amino acids, vitamins, minerals, antioxidants, preservatives, antibacterial agents, and bacteriostatic agents.

[0026] <Method for Improving the Flavor of Foods and Beverages> The method for improving the flavor of foods and beverages of the present invention is not limited to a specific method, as long as it involves adding at least one compound selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde to a glucosylceramide-containing food or beverage. Glycosylceramide and the specific compound are preferably added so that the ratio of the glucosylceramide content to the at least one compound selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde is preferably in the range of 0.02 to 100,000 by mass. The amount of the specific compound added to the food or beverage is preferably in the range of 0.05 ppb to 150 ppm.

[0027] In the method for improving the flavor of a food or beverage of the present invention, for example, glucosylceramide may be mixed in advance with the isobutyl acetate, the ethyl butyrate, the isoamyl acetate, the trans-2-hexenal, and the benzaldehyde, or the isobutyl acetate, the ethyl butyrate, the isoamyl acetate, the trans-2-hexenal, and the benzaldehyde may be mixed with a food or beverage containing glucosylceramide.

[0028] The form of the present invention is not particularly limited as long as it is a food or drink, but is preferably a drink.

[0029] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0030] In each example, three trained expert panelists drank each beverage and evaluated the effectiveness of each beverage in masking the glucosylceramide odor or collagen odor according to the following criteria, and an average score was calculated. -Evaluation criteria for the effectiveness of masking the glucosylceramide odor or collagen odor- 1: The characteristic flavor of glucosylceramide or collagen was hardly reduced, resulting in a bad flavor. 2: The characteristic flavor of glucosylceramide or collagen was not reduced, resulting in a slightly bad flavor. 3: There was no change in flavor compared to the control. 4: The characteristic flavor of glucosylceramide or collagen was reduced. 5: The characteristic flavor of glucosylceramide or collagen was greatly reduced.

[0031] Examples 1 to 20: Collagen (average molecular weight 2000), konjac extract containing glucosylceramide, sugar, an acidulant, and a specific compound were dissolved in water in the amounts shown in Tables 1 and 2 to prepare beverages, and the masking effect of each beverage on the glucosylceramide odor and collagen odor was evaluated. The water content was adjusted so that the total content of each component and water was 100 parts by mass (100 ml). The results are shown in Tables 1 and 2. Tables 1 and 2 show the parts of each beverage (T: top, M: middle, L: last) that were particularly effective in masking the glucosylceramide odor or collagen odor. In each example, a beverage prepared without the specific compound was used as a control. The glucosylceramide content is shown in Tables 1 and 2, as well as in Tables 3 to 10 described below. The collagen, sugar, and acidulant contents are expressed in mass%.

[0032]

[0033]

[0034] [Examples 21 to 71] The procedures were the same as in Examples 1 to 20, except that the collagen was not used. The results are shown in Tables 3 to 9.

[0035]

[0036]

[0037]

[0038]

[0039]

[0040]

[0041]

[0042] Examples 72 to 74 were the same as in Examples 1 to 20, except that the collagen was not used and pineapple extract (Example 74) was used instead of the konjac extract containing glucosylceramide. The results are shown in Table 10.

[0043]

[0044] It was confirmed that the glucosylceramide odor is masked when a food or drink containing glucosylceramide contains at least one compound selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde.It was also confirmed that the collagen odor is masked when the food or drink contains collagen.

Claims

1. A food or beverage containing glucosylceramide and at least one selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde.

2. The food or beverage described in claim 1, wherein the ratio of the content of the glucosylceramide to the content of at least one selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde is in the range of 0.02 to 100,000 by mass.

3. The food or beverage according to claim 1, wherein the content of at least one selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde in the food or beverage is in the range of 0.05 ppb to 150 ppm.

4. The food or drink according to claim 1, further comprising collagen.

5. The food or drink according to any one of claims 1 to 4, wherein the isobutyl acetate, the ethyl butyrate, the isoamyl acetate, the trans-2-hexenal, and the benzaldehyde are derived from fruit.

6. A method for improving the flavor of a food or beverage containing glucosylceramide, comprising a step of adding at least one selected from the group consisting of isobutyl acetate, ethyl butyrate, isoamyl acetate, trans-2-hexenal, and benzaldehyde to the food or beverage containing glucosylceramide.

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