JPH11279584A - Preparation of natural perfume - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a means capable of preparing a natural perfume with easiness, by shortening the maturing period for a natural perfume. SOLUTION: A means utilizes a characteristics shown in the finding that uses, as a natural perfume raw material, 'a single celled plant' which has been turned to a single cell without destroying the cell of a plant available as the natural perfume raw material, then by a treatment with an enzyme and a chemical process, and a continuous heat to make the maturing period for preparing the natural perfume considerably shortes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technical field relating to a fragrance, particularly a natural fragrance. More specifically, the present invention relates to a method for producing a natural fragrance which enables more efficient production of a natural fragrance.

[0002]

2. Description of the Related Art Fragrances have become an indispensable factor in cosmetics, foods, and various other fields.
Flavors are broadly divided into "natural flavors" obtained by separating from naturally occurring fragrant plants and animals, and "synthetic flavors" obtained by chemical synthesis. All synthetic fragrances can be mass-produced relatively easily by chemical methods, but natural fragrances are natural products since the starting material is natural.
This mass production is often constrained in various ways.

A typical limiting factor is “aging”.
That is, especially plant-derived natural fragrances have no fragrance value in a raw state, and an essential oil component is generated through long-term aging, and many fragrances that can exhibit the value as a natural fragrance for the first time are recognized. . This aging period may take several years if it is long, and due to such a long aging period, natural fragrances become rare and are a major factor in hindering their general use.

[0004]

Therefore, various attempts have been made to shorten the ripening period of this natural flavor (Japanese Patent Application Laid-Open No. Hei 6-502687, Japanese Patent Laid-Open Publication No. Hei 2-867).
85, etc.), however, it cannot be said that these attempts have sufficiently shortened the aging period of natural flavors.

The problem to be solved by the present invention is to provide means for shortening the aging period of the natural fragrance and easily producing the natural fragrance.

[0006]

Means for Solving the Problems The present inventor has made intensive studies to solve this problem. As a result, by using the "single-celled plant", which is made into a single cell without destroying the plant cells that can be a raw material of natural flavor, as a raw material of natural flavor, and further enzymatic treatment and chemical treatment, and continuously It has been found that by heating, the ripening period for producing a natural flavor can be significantly reduced.

That is, according to the present invention, a plant that can be a raw material of a natural flavor is converted into a single cell, and the single cell plant (hereinafter, referred to as “single cell”)
A method for producing a natural flavor, which promotes the maturation of the natural flavor in a single-celled plant) and collects the matured natural flavor.

[0008] In addition, the above-mentioned unicellular plant is continuously heated to promote ripening of natural flavors in the unicellular plant,
To provide a method for producing a natural flavor, collecting the matured natural flavor,

[0009] The present invention also provides a method for producing a natural flavor, which comprises subjecting the above single-celled plant to an enzyme treatment and / or a chemical treatment to promote ripening of the natural flavor in the single-celled plant and collecting the matured natural flavor. And

[0010] Further, the unicellular plant is subjected to an enzyme treatment and / or a chemical treatment, and is further continuously heated,
Provided is a method for producing a natural flavor, which promotes aging of a natural flavor in a single cell plant and collects the matured natural flavor.

[0011]

Embodiments of the present invention will be described below. The method for producing a natural flavor according to the present invention (hereinafter referred to as the method for producing a natural flavor according to the present invention) is a method for producing a natural flavor using a single cell plant as a starting material of a desired natural flavor.

The term "single-cellularized plant" refers to a natural material having a cell wall, such as a plant or seaweed, which is decomposed into cell units by selectively enzymatically treating intercellular pectin without decomposing the cell wall. By this, it refers to a porridge or liquid composition or a freeze-dried product.

This single-celled plant has already been applied as a compounding material for functional foods and external preparations for skin, but there is no example of using it as a starting material for natural flavors.

The raw material of the unicellular plant is not particularly limited as long as it is a plant having a cell wall as described above, such as vegetables, fruits, seaweeds, herbs, and the like, and can be a raw material of a natural flavor. The specific target can be appropriately selected according to the type of natural flavor to be produced. For example, iris, nutmeg, patchouli, vanilla, vetiver, oak moss, clove, costas, winter green, cascarilla,
Chamomil, cardamom, caraway, carrot, guaiac, cumin, citronella, cinnamon, star anise, spearmint, savory, sage, geranium,
Examples include, but are not limited to, thyme, parsley seed, butch, bergamot, hop, eucalyptus, mugwort, laurel and the like.

Among them, it is effective to apply the present invention to a plant material which requires a long ripening period for ripening a flavor. For example, iris has a very long ripening period of three years, and this long ripening period is a major factor in the high price of the iris flavor, and the significance of shortening this ripening period by the present invention is very large.

As a typical method of the single cell treatment, there can be mentioned a method of selectively decomposing a cell stroma composed of pectin or the like by enzymatic treatment with pectinase or the like.

[0017] Examples of plant tissue unicellular enzymes used in the enzyme treatment include Aspergillusniger and Rhizopus sp.
p. etc.-derived polygalacturonas (polygalacturonas)
e), pectinase; Aspergillus niger and
Pectin lyase from Aspergillus sp. Such as Aspergillus japonicus ; Aspergillus japoni
Examples include pectolyase derived from cus and the like, but are not particularly limited as long as it is an enzyme capable of selectively decomposing the cell stroma of a plant.

As these plant tissue single cell- forming enzymes, those isolated from enzyme materials such as Rhizopus sp. And Aspergillus sp. Described above by a generally known method can be used, and commercially available products can be used. Is also possible.

When these plant tissue unicellular enzymes are allowed to act on the material to be unicellularized, it is preferred that the enzymes are allowed to act under optimal conditions such as optimal temperature and optimal pH, and that a minimum amount be used. Of course.

In general, the optimum temperature of the above-mentioned plant tissue unicellular enzyme is 35 to 45 ° C., and the optimum pH is 4 to 5.
Further, after the enzymatic reaction, the hulls, fibers, cores, seeds, and the like of the plant that tend to remain are removed by sieving using, for example, a sieve of about 20 mesh, so that the porridge that can be used in the method for producing a natural flavor of the present invention. A single cell suspension can be obtained.

In addition, instead of this porosity single cell suspension,
The single-cell paste obtained by dehydrating the suspension by a method such as centrifugation (at 1500 × g for about 10 minutes or more) or a dried sample thereof can be used as a starting material in the method for producing a natural flavor of the present invention.

These single-cell pastes and dried preparations can be mentioned as preferred forms of single-celled plants in that various steps in the method for producing a natural flavor of the present invention can be carried out efficiently.

In the single-celled plant thus obtained, the ripening period of the flavor is shortened, and the single-celled plant is subjected to an enzyme treatment, a chemical treatment, and / or a continuous heating treatment. Further, it is possible to further shorten the ripening period of the fragrance in the single cell plant.

The temperature setting in the continuous heating treatment applied to the unicellular plant should be appropriately selected depending on the type and form of the selected unicellular plant.
At 95 ° C, preferably in the range of 45 ° C to 70 ° C, maturation of the natural flavor in the single cell plant can be promoted.

On the other hand, the ripening of the natural flavor in the single-celled plant can also be promoted by subjecting the single-celled plant to chemical treatment and / or enzymatic treatment. Such chemical treatment means include, for example, potassium permanganate treatment, activated manganese dioxide treatment, manganese (III) salt treatment,
Examples of the treatment include chromic acid treatment, osmium tetroxide treatment, tenium tetroxide treatment, and ozone treatment.

Examples of the enzyme treatment means include peroxidase treatment, lipoxygenase treatment, and xanthine oxidase treatment. The continuous heating and the chemical treatment and / or the enzymatic treatment of the above-mentioned unicellular plant can further promote the ripening of the natural flavor in the unicellular plant by performing both in combination.

As a typical embodiment of this combination treatment, the single-celled plant obtained through the above-mentioned steps is first subjected to a chemical treatment and / or an enzyme treatment, followed by continuous heating, An embodiment in which aging of the fragrance is promoted by autoxidation or the like can be mentioned. Further, during the continuous heating treatment, it is also possible to perform a chemical treatment and / or an enzyme treatment at regular intervals.

The reason why the continuous heating, chemical treatment, and / or enzymatic treatment of the single-celled plant accelerates the maturation of natural flavors in the single-celled plant is as follows. Since each of the cells is in an independent state without substantially impairing the components and enzyme activities of the plant cells themselves, it is conceivable that the effects of these treatments directly affect the treatment, but it is not clear.

The natural fragrance aged in the single-celled plant by the above-mentioned maturation promoting treatment is collected by a generally known collection method, for example, a steam distillation method, an extraction method, a squeezing method, a deterpene / sesquiterpene method, etc. A desired natural flavor can be produced.

Natural fragrances produced by the method for producing natural fragrances of the present invention can be used for cosmetics and foodstuffs alone or in combination with other fragrances, similarly to naturally obtained natural fragrances.

[0031]

EXAMPLES The present invention will be described specifically with reference to examples and the like, but the technical scope of the present invention is not limited to these examples and the like.

Preparation of Single- Cellized Iris Root Rhizome of Iris ( Iris parida, Iridaceae) 61.54 g
And pectinase [Macerozyme R-200 (manufactured by Yakult Honsha, 0.08%: 49.2 m)
g)] was dissolved in an equal volume of purified water (62 ml) and added to the plant, followed by stirring at 42 ° C for 6 hours. After the reaction, 710
The residue was removed by filtration through a μm mesh sieve to obtain a porridge suspension of single-cellularized iris root. The porosity suspension of this single-cellularized iris root was freeze-dried (hereinafter, this freeze-dried product is referred to as single-cellularized iris root) and subjected to the following tests.

Ripening of iris flavor in unicellularized iris root
Using the test system described below formation test, aging was carried out tests Iris perfume in unicellularized iris root. The degree of ripening of the iris flavor was determined by soxhlet extraction of the test product in each test system, and the content of irons (a-iron, g-iron), which are important components of the iris flavor in the extract, was used as an index. (The higher this content, the more ripening is indicated).

Test system 1: Untreated iris roots (0.5 g), which had been chopped and freeze-dried, were allowed to stand at room temperature overnight to obtain test articles 1. Test system 2: Single-cellularized iris root [lyophilized product (the same applies hereinafter)] was left at room temperature overnight to obtain test product 2. Test system 3: Enzymatic or chemical treatment of unicellularized iris roots ^{* 1}
did. Test system 4: Single-cellularized iris roots were continuously heated at 50 ° C.

* 1: Regarding enzyme treatment or chemical treatment i) Enzyme treatment with peroxidase 0.5 g of a single-cellularized iris root was treated with 85 mM sodium-
Phosphate-citrate-borate buffer (pH 7.4), 5 mM hydrogen peroxide, horseradish peroxidase (manufactured by TOYOBO) and 10% ethanol were added, and the mixture was allowed to stand at 25 ° C. overnight. The single-cellularized iris root was freeze-dried to obtain a peroxidase-treated single-cellularized iris root [Test article 3-i)].

Ii) Enzyme treatment with lipoxygenase 0.5 g of single-cellularized iris root was added to 0.2 M borate buffer (pH 9.0) and 6.3 U of soybean lipoxygenase (SERVA).
And a 10% ethanol solution.
After standing at 5 ° C. overnight, the single-cellularized iris root was freeze-dried and treated with lipoxygenase-treated single-cellularized iris root [Test article 3
-Ii)).

Iii) Chemical treatment with potassium permanganate 0.6 mL of the single-cellularized iris root was added to 10 mL of acetone and
After adding 00 mg of potassium permanganate and refluxing with stirring for 90 minutes, the reaction solution was filtered, the residue was washed with acetone / ether, and the filtrate was evaporated.
After further washing with water / ethanol, dehydration treatment and evaporation were performed to obtain potassium permanganate-treated single-cell iris root [Test article 3-iii).

Table 1 is a table showing the results of comparison of the content of irons between the test sample 1 and the test sample 2 immediately after the start of the test and 6 months after the start of the test.

Table 1 ──────────────────────────────────── Specimen 1 Specimen 2 α- iron γ-iron α-iron γ-iron ──────────────────────────────────── Test started Irons Immediately after the content (mg / g dry cell) 0.0 0.04 0.04 Start of test 0.08 0.12 1.31 1.43 6 months later ─────────────── ─────────────────────

From these results, it was clarified that the ripening of Iris was promoted only by transforming the plant into a single cell (test system 2).

FIG. 1 shows the results of the test items 1-4.
It is a graph which shows the ripening degree of Iris. The vertical axis in FIG. 1 indicates the content of irons [□: α-iron, Δ: γ-i
ron (mg / g dry cell)]. On the horizontal axis, 1 indicates test article 1 (immediately after the start of the test), 2 indicates test article 2 (immediately after the start of the test), 3 indicates test article 3 [immediately after the start of the test (3-i): 4-oxidation treatment, 3-ii): lipoxygenase treatment, 3-iii): potassium permanganate treatment)], and 4 indicates test article 2 (4-: start of test 1).
1 day, 4-: 20 days after the start of the test, 4-: 46 days after the start of the test, 4-: 6 months after the start of the test), and 5 is
Test article 4 (5-11 days after the start of the test, 5-: 20 days after the start of the test, 5-: 46 days after the start of the test).

From the results shown in FIG. 1, it was clarified that the ripening of Iris tended to be accelerated by subjecting the single-celled plant body to a specific enzyme treatment or chemical treatment. Furthermore, it was clarified that continuous heating of the single-celled plant significantly promoted ripening of Iris.

[0043]

Industrial Applicability According to the present invention, there is provided a means for accelerating the aging of natural fragrances in the production of natural fragrances and significantly shortening the aging period, which is often very long.

[Brief description of the drawings]

FIG. 1 is a drawing showing the degree of ripening of iris in each test sample.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Katsuyuki Yogoda, Inventor, Shiseido Daiichi Research Center, 1050 Nippa-cho, Kohoku-ku, Yokohama, Kanagawa

Claims (5)

[Claims] 1. A method for producing a natural fragrance, comprising converting a plant which can be a raw material of a natural fragrance into single cells, promoting ripening of the natural fragrance in the single cell plant, and collecting the matured natural fragrance. 2. The method according to claim 1, wherein the single cell plant obtained by converting the plant which can be a raw material of the natural flavor into a single cell is continuously heated to promote ripening of the natural flavor in the single cell plant, and to collect the matured natural flavor. How to make fragrances. 3. An enzyme treatment and / or a chemical treatment are applied to a single cell plant obtained by converting a plant which can be a raw material of a natural flavor into a single cell, thereby promoting ripening of the natural flavor in the single cell plant. The method of producing natural flavors to be collected. 4. Enzymatic treatment and / or chemical treatment of a single cell plant obtained by converting a plant which can be a raw material of a natural flavor into a single cell, and further continually heating to promote ripening of the natural flavor in the single cell plant. A method for producing a natural flavor by collecting the matured natural flavor. 5. An enzyme treatment and / or a chemical treatment of a single cell plant obtained by converting a plant which can be a raw material of a natural flavor into a single cell,
Treatment of the group consisting of peroxidase treatment, lipoxygenase treatment, xanthine oxidase treatment, potassium permanganate treatment, activated manganese dioxide treatment, manganese (III) salt treatment, chromic acid treatment, osmium tetroxide treatment, tenium tetroxide treatment and ozone treatment The method for producing a natural fragrance according to claim 3 or 4, wherein one or more treatments are performed.