JPH1028540A - Unpleasant odor reducing agent and method for reducing unpleasant odor - Google Patents

Abstract

(57) Abstract: An unpleasant odor reducing agent comprising a negatively charged lipid or a salt thereof as an active ingredient and a food having an unpleasant odor.
In a pharmaceutical or cosmetic, a lipid having a negative charge or a salt thereof is added to the food, pharmaceutical or cosmetic in an amount of 0.0
A method of reducing unpleasant odor by adding 01 to 50% by weight. [Effect] It exhibits an excellent unpleasant odor reducing effect, is safe for living bodies, and can easily reduce unpleasant odor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an unpleasant odor reducing agent and a method for reducing the unpleasant odor using the same, and more particularly, to reducing the unpleasant odor by adding it to foods, medicines or cosmetics having an unpleasant odor. The present invention relates to an unpleasant odor reducing agent which can be used and a method for reducing unpleasant odor using the same.

[0002]

2. Description of the Related Art There are many foods, pharmaceuticals or cosmetics exhibiting an unpleasant odor. In foods, the presence of unpleasant odors is a serious problem so as to lose its commercial value, and masking of unpleasant odors has become an essential issue in the food industry.
Also, masking of unpleasant odors in pharmaceuticals is a major problem as in the case of foods, and particularly in the case of pharmaceuticals for children and the elderly, it is a major problem in formulation.

[0003] Unpleasant odors that are particularly problematic in foods or pharmaceuticals include milky odors derived from dairy raw materials, green odors and soy odors derived from soybean raw materials, protein odors and egg yolk odors derived from chicken egg raw materials, fish odors and raw odors derived from marine raw materials. , Rotting odor, deterioration odor of oils and fats, deteriorating odor, return odor, fermented odor derived from fermented foods, garlic odor derived from onion, onion odor, onion odor, green odor derived from cucumber plant,
Animal-derived beast odor, putrefaction odor, fishy odor, flavored vegetable smell,
Examples include fermentation odor, ether odor, vitamin odor, and smell of smoked products derived from fruit raw materials.

[0004] As a method of reducing unpleasant odors currently being carried out, for example, a method of adding a sweetener or a sour agent (Japanese Patent Laid-Open No.
-292548: Aloe solution, method for producing aloe solution and aloe food, JP-A-2-56416:
A method using aspartame, etc.), a method using an inclusion compound (JP-A-2-283246, a method for improving the taste of a casein hydrolyzate, etc.), a method for removing an unpleasant odor component using an adsorbent, and the like. . In pharmaceuticals, a method is often used in which an unpleasant odor component is included in a polymer so that the unpleasant odor is not felt in the mouth.

However, any of these methods has a problem that it is difficult to sufficiently reduce the unpleasant odor, and it can be applied only to a limited unpleasant odor component. And the process becomes complicated.

[0006]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide an unpleasant odor reducing agent which is effective in reducing unpleasant odors in foods, medicines or cosmetics containing unpleasant odor substances and which is highly safe. And a method for reducing unpleasant odor using the same.

[0007]

SUMMARY OF THE INVENTION A characteristic of an odor molecule is that it has a strong hydrophobicity, and so does an unpleasant odor component. The present inventor has paid attention to the properties of such unpleasant odor components, and conducted a study on masking of unpleasant odors.As a result, it was found that lipids having negative charges or salts thereof adsorb unpleasant odors and have an effect of masking. Heading, the present invention has been completed.

That is, the present invention provides an unpleasant odor reducing agent comprising a negatively charged lipid or a salt thereof as an active ingredient, and a method for reducing an unpleasant odor using the same.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The lipid having a negative charge used in the present invention refers to a lipid having a total charge of negative when dispersed or dissolved in water or a buffer solution at pH 7.0 (near physiological pH). Say. Examples of negatively charged lipids include acidic phospholipids such as phosphatidic acid, phosphatidylinositol, phosphatidyl serine, phosphatidyl glycerol, and cardiolipin; Inositol, lysophosphatidyl glycerol; monoalkyl phosphoric acid, dialkyl phosphoric acid, esters of mono- or diglycerides with polycarboxylic acids or salts thereof (sodium salt, potassium salt, etc.). Here, as the monoalkyl phosphoric acid and the dialkyl phosphoric acid, those having an alkyl group having 8 to 22 carbon atoms are preferable. The fatty acid residue constituting the mono- or diglyceride in the ester of the mono- or diglyceride and the polycarboxylic acid is not particularly limited, but is preferably a saturated or unsaturated fatty acid having 8 to 22 carbon atoms, particularly preferably 12 to 18 carbon atoms. It is a saturated fatty acid residue. Particularly preferred mono- or diglyceride fatty acid residues include lauric acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. In the case of diglyceride, a combination of two kinds of the above fatty acid residues may be used. The mono- or diglyceride may be a monoglyceride, a diglyceride and a mixture thereof, or may contain a triglyceride. As the polycarboxylic acid, citric acid, diacetyltartaric acid,
Succinic acid, maleic acid, phthalic acid and the like can be mentioned. These can be used alone or in combination of two or more. Further, fatty acids and metal salts thereof can be used. Its carbon number is 8 to 24, especially 12 to 18
Are preferred.

The acidic phospholipid or its lyso form used in the unpleasant odor reducing agent of the present invention can be obtained by extraction and separation from various animal organs and various plant tissues including soybean, egg yolk and wheat germ. it can. Examples of the extraction method that can be used include extraction with an organic solvent using a difference in polarity. Also, as a separation method,
A method of adsorbing on a silica gel column and then eluting with an organic solvent can be mentioned. In order to obtain an acidic phospholipid or a lyso form thereof, a method of modifying a phospholipid analog separated by extraction, separation, and purification by chemical modification and / or enzymatic treatment can also be used.
As a specific method, oil seeds (JP-A-2-31
2552), plant-derived phospholipase D such as cabbage and rice bran, or a microorganism (Japanese Patent Application Laid-Open No. 2-3125).
No. 51), a method for obtaining phosphatidic acid by hydrolyzing phosphatidylcholine, which is a neutral phospholipid, using phospholipase D produced by phosphatidylcholine. JP-A-3-2299
No. 1) or a method of exchanging with phosphatidylserine and the like.

Further, in the unpleasant odor reducing agent of the present invention, a chemically synthesized acidic phospholipid can be used. Specific synthesis methods include phosphorylation of diglyceride,
Phosphorylation of monoglyceride, fatty acid esterification of glycerophosphoric acid, phosphoric acid esterification of monoglyceride, and fatty acid esterification of glycerophosphoric acid can be exemplified. Examples of acidic phospholipids and lyso forms thereof obtained by the chemical synthesis method as described above include monoacylglyceromonophosphate, monoacylglycerodiphosphate, diacylglyceromonophosphate, bisphosphatidic acid, bisphosphatidyl monophosphatidic acid, Bisphosphatidyl lysophosphatidic acid and the like can be mentioned. Further, hydrogenated acidic phospholipids and hydrogenated lysoacid phospholipids can also be used.

Of these, acidic phospholipids, lyso forms or salts thereof are preferred in the present invention, and phosphatidic acid, phosphatidylinositol, phosphatidyl serine and phosphatidyl glycerol are particularly preferred.
Of these, phosphatidic acid and / or phosphatidylinositol are particularly preferred in view of the effect of reducing unpleasant odor, and phosphatidic acid is more preferred.

An acidic phospholipid or a salt thereof obtained from a natural product or by chemical synthesis is a lipid mixture,
This lipid mixture usually contains other lipid components in addition to the acidic phospholipid or its lyso form. Examples of the lipid components other than the acidic phospholipid and its lyso form include neutral phospholipids (eg, phosphatidylcholine, phosphatidylethanolamine, and lyso forms thereof),
Examples include neutral lipids (eg, triglycerides, diglycerides, monoglycerides), fatty acids, sterol lipids, and glycolipids.

[0014] Investigations by the present inventors have revealed that the effect of reducing the unpleasant odor can be further enhanced by reducing the amount of neutral phospholipids in the lipid mixture. Therefore, when a lipid mixture is used as the unpleasant odor reducing agent of the present invention, the ratio between the neutral phospholipid and the acidic phospholipid or its lyso form in the lipid mixture is twice (neutral phospholipid / acid phospholipid). Lipid and its lyso form) or less, more preferably 1/2 or less, particularly 1/5 or less, most preferably 1/50 or less. In order to increase the abundance of the acidic phospholipid and its lyso form in the lipid mixture and to reduce the abundance of the neutral phospholipid, the lipid mixture containing these components is enzymatically decomposed or subjected to solvent fractionation. After that, a method of performing a treatment such as acetone treatment and membrane separation can be used. As such acidic phospholipids, those having a total content of phosphatidic acid and phosphatidylinositol of 50% by weight or more are preferable.

It is preferable that an antioxidant is added to the unpleasant odor reducing agent of the present invention in order to prevent and stabilize oxidation. Preferred antioxidants include, for example,
Tocopherols, polyphenols, tea extracts, mixed tocopherols.

The amount of the unpleasant odor reducing agent of the present invention is based on the total amount of unpleasant odor foods, pharmaceuticals or cosmetics.
0.001 to 50% by weight, preferably 0.005 to 30%
% By weight. 0.005 to 10% by weight for foods, 0.1 to 10% by weight for pharmaceuticals, and 0.1 to 10% by weight for cosmetics are particularly preferable. The amount of the ingredient that causes unpleasant odor is 0.01 to
It is 100 times by weight, preferably 0.05 to 50 times by weight, and more preferably 0.1 to 10 times by weight.

Here, examples of components that cause an unpleasant odor include vitamins, protein degradation products, polyunsaturated fatty acids, minerals, and whey minerals. Of these, minerals and whey minerals have a strong unpleasant odor when contained in reduced salt foods, but the unpleasant odor is reduced by the unpleasant odor reducing agent of the present invention.

As a specific method of the method for reducing unpleasant odor according to the present invention, when a food or a drug exhibiting an unpleasant odor is in a solid or paste form, an unpleasant odor reducing agent is added to the food or the drug during the production thereof. A method of adding and mixing, a method of preliminarily mixing an unpleasant odor reducing agent and a component exhibiting an unpleasant odor among components blended in foods or pharmaceuticals, and then blending other components, a method of reducing unpleasant odor with foods or pharmaceuticals After uniformly dissolving or dispersing the agent in water and / or an organic solvent, a method of drying and the like can be used. Examples of the drying method include natural drying, air drying, freeze drying and spray drying. If the food or medicine exhibiting an unpleasant odor is in a liquid state, a method of adding an unpleasant odor reducing agent, uniformly dissolving or dispersing and mixing,
After the mixture is dried by a method such as freeze-drying or spray-drying, a method of dissolving in water again can be used.

When the unpleasant odor reducing agent of the present invention is used, for example, a method of preliminarily including an oral solution as an aqueous solution, followed by oral ingestion of foods and pharmaceuticals having an unpleasant odor may be used.

Examples of foods (including beverages) to which the unpleasant odor reducing agent of the present invention is applied include citrus fruits such as grapefruit, orange and lemon and fruit juices containing them; tomato, pepper, celery, cucumber, Vegetables such as carrots, potatoes and asparagus and vegetable juices and vegetable juices containing them; sauces, soy sauce, miso, umami seasonings and peppers and other seasonings; soy foods such as soy milk, soy milk; creams, dressings, mayonnaise and margarine Emulsified food products such as fish meat, surimi and fish eggs; processed fishery products such as peanuts; nuts such as peanuts; fermented products such as natto; meat and processed meat products; beer, coffee, cocoa, black tea, green tea, fermented tea, semi-fermented products Beverages such as tea, soft drinks and functional beverages; pickles; noodles; soups including powdered soups; cheese, milk, etc. Products like; pan-cakes; snacks, chewing gum, confectionery, such as chocolate; candy, and the like. In addition, ginkgo biloba extract, gymnema extract, chlorella, aloe extract,
Health foods including jujube and the like can be mentioned. Also, after adding the unpleasant odor reducing agent of the present invention to the flavor used in food in advance, by adding this flavor to food,
The unpleasant odor of the food can also be reduced. Such foods include alternative salt minerals, health foods containing vitamins, health foods containing polyunsaturated fatty acids, retort foods and beverages, and the like. Furthermore, the unpleasant odor reducing agent of the present invention can be used in combination with lipids, proteins, saccharides, organic acids, high molecular polysaccharides and the like.

Examples of the drug having an unpleasant odor include various drugs exhibiting an unpleasant odor conventionally used as a drug. In particular, it is effective for reducing the discomfort of acid addition salts of basic drugs. Examples of acid addition salts include mineral and organic acid salts such as hydrochloride, nitrate, sulfate, acetate, citrate, carbonate and the like. further,
It can also be applied to Chinese herbal preparations such as spinach, assemblage, calyx, kujin, yellowfin, kouka, rhubarb, giant goose, and giant bakaku, and herbal medicine preparations.

The dosage form of the drug to which the unpleasant odor reducing agent of the present invention is added is not particularly limited, and various dosage forms can be used. For example, solid preparations such as capsules, granules, pills, powders, tablets, lozenges and dry syrups, liquid preparations, extracts, elixirs, alcoholic beverages, syrups, fragrances, limonade preparations, liquid extracts and the like Liquid preparations may be mentioned.

In formulating a drug containing the unpleasant odor reducing agent of the present invention, known methods can be used. Therefore, at the time of formulation, one or more conventionally used additives can be used in combination. Additives include, for example, excipients, binders, disintegrants, lubricants, glidants, coatings, flavoring agents, masking agents, fragrances and antioxidants. Examples of the granulator used in the formulation process include a planetary mixer, a stirring granulator, a high-speed mixing granulator, an extrusion granulator, a fluidized bed granulator, a centrifugal tumbling fluidized granulator, and a roller compactor. And the like.

[0024]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples. In the following, "parts" indicates "parts by weight",
“%” Indicates “% by weight”.

Production Example 1 (1st step) 100 g of soybean lecithin (SLP-paste: manufactured by True Lecithin Industry Co., Ltd., raw material 1) at a temperature of 45.degree.
The extraction operation was performed with 0% ethanol (water content: 5.0%) by stirring at 9500 rpm for 10 minutes with a disperser (manufactured by Janke & Kunkel). Next, the mixture was filtered through a glass filter, and the precipitate was desolvated with a reduced-pressure drier to obtain a residue.
This operation was repeated five times for convenience. (Second step) The residue obtained in the first step is
The resultant was washed with a 50% aqueous solution containing 5 parts by weight of ethanol based on 5 parts by weight, and centrifuged and filtered to obtain an acidic phospholipid concentrate.

The component A used in the examples is the acidic phospholipid concentrate obtained in Production Example 1, the component B is phosphatidic acid (purity 75%), and the component C is corn oil containing 30% phosphatidic acid. Having the composition shown in Table 1.

[0027]

[Table 1]

Example 1 A milk hydrolyzate-derived protein hydrolyzate has a strong milk smell derived from the raw material, and its flavor is required to be improved. Therefore, component A is added in an amount of 3 to 10% by weight based on the total amount of the protein hydrolyzate,
The flavor was improved. Protein hydrolysates derived from casein and whey were used as those derived from milk ingredients. As a comparative example, lecithin and sucrose were used. Flavor evaluation,
The test was performed by five healthy men and women.

[0029]

[Table 2]

Example 2 In place of the protein hydrolyzate derived from the milk raw material of Example 1, the flavor of the soybean protein hydrolyzate was improved. As a result, a protein hydrolyzate having reduced soybean-specific green odor and soybean odor was obtained.

Example 3 Flavor including a protein hydrolyzate derived from a milk raw material was improved. Component A was added to a solution containing a protein hydrolyzate similar to that used in Example 1 to improve flavor. Sucrose was used as a comparative example. The flavor was evaluated by five healthy men and women.

[0032]

[Table 3]

Example 4 In place of the protein hydrolyzate derived from the dairy material of Example 3, the flavor of the soybean protein hydrolyzate was improved. As a result, a protein hydrolyzate having reduced soybean-specific green odor and soybean odor was obtained.

Example 5 An aqueous solution of a casein- and whey-derived protein hydrolyzate and soybean hydrolyzate to which the component A prepared in Example 3 was added was freeze-dried to obtain a protein hydrolyzate powder containing the component A. . Each powder was a protein hydrolyzate powder having a good flavor.

Example 6 Spray drying was performed in place of freeze drying in Example 5, and a protein hydrolyzate having a good flavor was obtained.

Example 7 In order to reduce the odor of the protein hydrolyzate, a granule to which component A or B was added was prepared to obtain a granule having an improved flavor. The formulation of the granules is as follows. As the protein hydrolyzate, those derived from casein and soybean were used.

Protein hydrolyzate: 30% HPC-L: 5% Lactose: 20% Corn starch: 20 to 25% Component A, B or lecithin: 5% Water: 20%

After granulation by wet extrusion granulation,
It was dried to obtain granules.

[0039]

[Table 4]

Example 8 By adding the component A or the component B to the aqueous solution containing the ginkgo biloba extract, an easy-to-drink aqueous solution with reduced characteristic odor was obtained.

[0041]

[Table 5]

Example 9 In order to reduce the smell of the ginkgo biloba extract, a granule to which component A was added was prepared, and a granule in which the odor peculiar to ginkgo was reduced was obtained. The formulation of the granules is as follows.

Ginkgo biloba extract: 30% HPC-L: 5% Lactose: 20% Corn starch: 20-25% Component A or lecithin: 5% Water: 20%

After granulation by wet extrusion granulation,
It was dried to obtain granules. As a result of the flavor evaluation, those to which component A was added were tasteful granules with reduced odor, whereas those to which lecithin was added did not have the effect of improving flavor.

Example 10 Natural calcium such as scallop powder, oyster shell powder and eggshell powder was dissolved and dispersed in water, and component A was added thereto. As a result, the raw odor and powderiness derived from the raw materials were reduced.

[0046]

[Table 6]

Example 11 When 5 or 20% of the component A was added to natural calcium such as scallop powder, oyster powder and eggshell powder, the raw odor and powderiness derived from the raw materials were reduced in each case.

Example 12 Eicosapentaenoic acid (hereinafter abbreviated as EPA) was added to component C
As a result, fish odor derived from the raw materials was reduced. The prescription is shown below.

EPA 1 part Component C 0, 0.5, 1, 2 parts Whey protein 1.5 part

20 parts of water was added to the above formulation, dispersed by an emulsifier, and lyophilized to a powder.

[0051]

[Table 7]

Example 13 When component A was added to a solution of vitamin B ₁ (thiamine hydrochloride and thiamine nitrate), the characteristic vitamin odor was reduced.

[0053]

[Table 8]

Example 14 When a component A was added to a vitamin preparation containing a vitamin group containing various vitamins (B ₁ , B ₆ , nicotinamide) in an amount of 1% or more, a flavorful vitamin preparation with reduced unpleasant odor was obtained. Obtained.

Example 15 Vitamin B ₁ (thiamine nitrate) was mixed with powder of component A or component B to obtain a vitamin B ₁ preparation with reduced vitamin odor. Furthermore, when this is added milk protein (whey protein), further reduction of vitamin smell good vitamin B ₁ preparation of observed flavor was obtained. Lecithin was used as a comparative example. The prescription is as follows.

[0056]

[Table 9]

[0057]

[Table 10]

Example 16 To the formulation of Example 15, 100 parts of water was added, and the mixture was uniformly dispersed with an emulsifier, followed by freeze-drying to prepare a powdered vitamin preparation. As a result of the flavor evaluation, a vitamin preparation having a significantly better flavor was obtained as compared with the comparative example. Even when powdered by spray drying instead of freeze-drying, a vitamin preparation with good flavor was obtained.

Example 17 Ingredient B in a candy containing 0.4% by weight of menthol
When 0.4% was added, the refreshing sensation characteristic of menthol was maintained and a candy with reduced pungent odor was obtained.

Example 18 A granule containing 5% of water-soluble rutin (vitamin P) and component B was prepared, and a granule having a good flavor was obtained.

Example 19 Bread containing 0.1% of components A, B and C was prepared, and bread with reduced fermentation odor was obtained.

Example 20 A tofu containing components A, B and C in an amount of 0.1% was prepared, and a tofu with reduced soybean odor and blue odor was obtained.

Example 21 When 5% of component A was added to whey mineral used as a substitute salt, whey mineral having a good flavor was obtained.

Example 22 In making retort coffee, components B and C were added at 0.
When added at 01%, a coffee beverage with reduced retort odor was obtained.

Example 23 When 2% of Component A was added to granules containing lactic acid bacteria powder,
Powder granules with reduced unpleasant odor were obtained.

[0066]

Industrial Applicability The unpleasant odor reducing agent of the present invention exhibits an excellent unpleasant odor reducing effect, is safe for living bodies, and is easily odorless by using the unpleasant odor reducing agent of the present invention. Can be reduced.

Claims (6)

[Claims] 1. An unpleasant odor reducing agent comprising a negatively charged lipid or a salt thereof as an active ingredient. 2. The unpleasant odor reducing agent according to claim 1, wherein the negatively charged lipid or a salt thereof is an acidic phospholipid. 3. The unpleasant odor reducing agent according to claim 2, wherein the acidic phospholipid is selected from one or more of phosphatidic acid, phosphatidylinositol, phosphatidylserine and phosphatidylglycerol. 4. The acidic phospholipid or a salt thereof is present in the lipid mixture, and the amount of the neutral phospholipid in the lipid mixture is not more than twice the content of the acidic phospholipid. An unpleasant odor reducing agent. 5. A food, medicine or cosmetic having an unpleasant odor, wherein a lipid having a negative charge or a salt thereof is added in an amount of 0.001 to 50% by weight based on the total amount of the food, medicine or cosmetic.
A method for reducing unpleasant odor, characterized by being added. 6. The method for reducing unpleasant odor according to claim 5, wherein the food, pharmaceutical or cosmetic contains an unpleasant odor-causing substance selected from protein degradation products, vitamins, polyunsaturated fatty acids, minerals and whey minerals. .