JP7687774B2 - Food composition containing placenta extract and ginseng fruit extract - Google Patents

Description

The present invention relates to a food composition comprising a placenta extract and a ginseng fruit extract.

The placenta is an organ that forms in the uterus of pregnant mammals and performs functions such as providing nutrition to the fetus until birth, after which it is separated from the mother's body at birth. The placenta separated from the mother's body contains a variety of active ingredients such as various amino acids, vitamins, minerals, enzymes, sugars, and various growth factors, and can be usefully used in a variety of medicines, health foods, cosmetics, etc. (Non-Patent Document 1).

To date, there have been many attempts to use placenta extracts for cosmetics and pharmaceuticals, but there has been little research into its application in foods for human consumption. Placenta is difficult to use in foods due to the unpleasant odor and dark color it produces when hydrolyzed, so only very small amounts are currently used as a raw material.

Korean ginseng (Panax ginseng C.A. Meyer) is a plant of the ginseng genus of 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, show various biological and pharmacological characteristics. Ginsenosides are found in all parts of Korean ginseng, such as the roots, stems, leaves, fruits, and buds. Among them, ginsenosides are found in ginseng fruits, which are 4 to 10 times more abundant than the roots, and in particular, ginsenoside Re is found in 7 times more abundantly than the roots. Ginseng fruits are attracting attention as functional ingredients because they contain a wide variety of ginsenosides, including anti-diabetic, antioxidant, anti-cancer, and anti-inflammatory properties.

However, there have been no cases to date in which ginseng has been used to mask the unpleasant taste and odor of the placenta extract.

Jpn Pharmacol Ther, 46 (6) 2018, 1023-1034

In light of the above-mentioned background, the present inventors conducted research to mask the unpleasant taste and odor of foods made from placenta extract, thereby improving the ease of ingestion when ingested as food and increasing the stability of the placenta extract. As a result, they found that the unpleasant taste and odor of placenta extract can be masked by including ginseng fruit extract together with the placenta extract, and thus completed the present invention.

Therefore, the object of the present invention is to provide a composition for masking the off-taste and off-odor of placental extract.

As a means for solving the above problems, the present invention provides
A food composition is provided that includes a ginseng fruit extract and a placenta extract.

The present invention also provides a method for masking off-odors and off-tastes in foods containing placental extract.

The configuration of the present invention is described in detail below.

The present invention relates to a food composition comprising a placenta extract and a ginseng fruit extract.

In the present invention, the placenta extract includes an extract from an ingestible placenta, which may be derived from pigs, horses, sheep and deer, and may be specifically derived from pigs. Placenta generally has a characteristic taste and odor that is unpleasant to ingest, i.e., off-taste and off-odor, which may be expressed as an animalic odor and a sour taste. In the present invention, "off-flavors" and "off-flavours" refer to undesirable tastes and odors that are not expected/desired by consumers in foods containing placenta extract, such as a sour aftertaste and an animalic odor.

The food composition according to the present invention contains ginseng fruit extract, which can mask the off-taste and off-odor characteristic of the placenta or placental extract. In addition, the food composition according to the present invention contains ginseng fruit extract, which can improve the ingestibility of the placental extract. Thus, the food composition according to the present invention can be used to mask the off-taste and off-odor of foods containing placental extract.

In the present invention, ginseng fruit means a fruit that is produced after ginseng flowers bloom, and preferably means a green fruit that has matured and turned red. In the present invention, the ginseng fruit may include the pericarp of the ginseng fruit (all the fruit except the seeds) or the seeds, and may specifically be the pericarp of the ginseng fruit.

The ginseng berry extract may be extracted from the berries of Korean ginseng, wild ginseng, Hwasang ginseng, Panax notoginseng and Sanyang ginseng, and the ginseng berries may be directly cultivated or commercially available, and may be used without any restrictions on their source. More specifically, the ginseng berry extract may be extracted from Korean ginseng berries.

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

The production of ginseng fruit extract and placenta extract according to the present invention is not limited by the form of the ginseng fruit and placenta, and the ginseng fruit and placenta include all those that have been subjected to processing such as drying.

The term "extract" used in the present invention includes the extract obtained by extracting the ginseng fruit or placenta described above, a dilution or concentrate of the extract, a dried product obtained by drying the extract, a crude or purified product of the extract, a fermented product of the extract, or a mixture of these, and all other forms of extract that can be formed using the extract. It also includes a juice obtained by directly squeezing or crushing the ginseng fruit or placenta and then filtering it. The ginseng fruit or placenta can be extracted as it is or by processing. The "processing" refers to a pharmaceutical technique that changes the original properties of a medicinal material by processing it based on traditional Chinese medicine theory. For example, there is a method of frying the medicinal material, a method of roasting the medicinal material with a certain amount of liquid auxiliary material so that the auxiliary material permeates the medicinal tissue, a method of adding and mixing liquid auxiliary material according to the processing regulations of each medicinal material, heating and steaming in an appropriate container, or a method of steaming to a certain degree and drying.

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

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 mixture of these. Non-limiting examples of the extraction solvent include water; a lower alcohol having 1 to 4 carbon atoms, such as methanol, ethanol, propyl alcohol, and butyl alcohol; a polyhydric alcohol, such as glycerin, butylene glycol, and propylene glycol; a hydrocarbon solvent, such as methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, and dichloromethane; or a mixture of these. Specifically, water, a lower alcohol, 1,3-butylene glycol, and ethyl acetate can be used alone or in a mixture of two or more kinds. In this case, when a mixture of two or more kinds of solvents is used, the mixing ratio between the solvents is not particularly limited.

In the present invention, the extraction may be performed using a solvent having a weight of 1 to 100 times, specifically 1 to 50 times, more specifically 2 to 20 times, based on the weight of the dried ginseng fruit or placenta, at an extraction temperature of 10 to 80°C, specifically 15 to 50°C, for an extraction time of 2 hours to 30 days, specifically 12 hours to 18 days, and may include a process of extracting the dried and crushed material 1 to 5 times in succession to obtain a liquid crude extract.

In the present invention, the extract may be used as it is or may be dried by freeze-drying, hot air drying, spray drying, etc., after filtering the particles, for example, using nylon or filter paper, or by freeze-filtration, etc., to remove suspended solid particles.

The liquid crude extract can be separated from the dried and crushed ginseng fruit or placenta by a method such as reduced pressure filtration, and then can be concentrated or dried. For example, the liquid crude extract can be concentrated under reduced pressure at 20 to 100°C, preferably 30 to 70°C, in a vacuum rotary evaporator to obtain a concentrated liquid, and the liquid extract can be dried to obtain a powdered extract. The concentrated or powdered extract can be dissolved in water, alcohol, DMSO (dimethyl sulfoxide), or a mixture thereof, as necessary, for use.

In one embodiment, the extraction method for the placenta extract may be an enzymatic extraction method.

The enzymatic hydrolysis extraction method may include a process of enzymatically hydrolyzing the placenta using a protease having endoprotease activity to extract an extract. In general, the enzymatic hydrolysis extraction method is widely used as a method for treating a raw material composed of large proteins with a protease to hydrolyze the proteins, thereby changing the odor, physical properties, protein structure, etc., and applying it to raw materials. The protease may be, for example, selected from the group consisting of ribozyme, pisin, papain, protamex, neutrase, bromelain, and combinations thereof, but is not limited thereto. According to the present invention, by extracting the placenta using the enzymatic hydrolysis extraction method, it is possible to reduce the unpleasant taste and odor, such as sourness and animal odor, inherent to the placenta, and therefore to increase the utility of the placenta as a food raw material.

In the present invention, the ginseng fruit extract and placenta extract may be fractions of ginseng fruit extract and placenta extract, respectively.

The term "fraction" as used herein means the result of fractionation to separate a specific component or a specific group of components from a mixture containing a variety of components.

In the present invention, the fractionation method for obtaining the fraction is not particularly limited and may be a method commonly used in the art. Non-limiting examples of the fractionation method include a method in which a ginseng fruit extract obtained by extracting ginseng fruit and/or a placenta extract obtained by extracting placenta are treated with a specific solvent to obtain a fraction from the extract.

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; and non-polar solvents such as hexane, ethyl acetate, chloroform, dichloromethane, butanol, etc. These can be used alone or in combination of two or more. When an alcohol is used as the fractionation solvent, an alcohol having 1 to 6 carbon atoms can be used.

In the present invention, the ginseng berry extract may be included 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, or 0.5 to 2.5 parts by weight, based on 100 parts by weight of the total composition. Within the above content range, the placenta extract can effectively mask unpleasant odors and flavors such as animal odor and sourness in foods.

In addition, the placenta extract may be included 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, or 65 to 70 parts by weight, based on 100 parts by weight of the total composition. In addition, the placenta extract may be a placenta extract concentrate that is concentrated 10 to 100 times. In addition to containing the highly concentrated placental extract as described above, the food composition according to the present invention also contains ginseng fruit extract, which masks the off-flavors and off-flavors, such as animal odor and sourness, that originate from the placental extract, improving the ingestibility of the placental extract.

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

In the present invention, the ginseng fruit extract and/or the placenta extract may be each fermented with the same lactic acid bacteria, a mixture of the extracts, or each extract may be fermented with different lactic acid bacteria.

The food composition may contain the placenta extract and ginseng fruit extract in a weight ratio of 1:1 to 500:1. When the placenta extract and ginseng fruit extract are combined in the above weight ratio range, the off-odor and off-taste of the placenta extract in the food can be effectively masked.

Furthermore, the food composition according to the present invention may further contain one or more of vitamin B and astaxanthin. The vitamin B and astaxanthin may be included as auxiliary ingredients for masking the unpleasant odor and taste of the food containing the placenta extract. The vitamin B and astaxanthin may each be included in an amount of 0.01 to 10 parts by weight based on 100 parts by weight of the total composition, and the range of the content may be adjusted according to factors such as the stability and content of the placenta extract, and the ease of formulation of the composition.

The food composition may include a food supplement additive that is nutrient-acceptable.

The food supplement additives refer to components that can be added to food for preservation, and are added to produce health functional foods in various dosage forms, and can be appropriately selected and used by those skilled in the art. Examples of food supplement additives include, but are not limited to, various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and fillers, pectinic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohol, and carbonation agents used in carbonated drinks.

The food composition may also include health functional foods. In this specification, "health functional foods" refers to food groups that have been given added value using physical, biochemical, or bioengineering techniques to act and express the functions of the food for a specific purpose, or foods that have been designed and processed to fully express the bioregulatory functions of the food composition, such as regulating the defense rhythm of the body and preventing and recovering from illness, in the body. Health supplement foods have more active health maintenance and promotion effects than general foods, and health supplement foods refer to foods for the purpose of supplementing health. In some cases, the terms functional food, health food, and health supplement are used interchangeably.

The food may contain dietarily acceptable food supplement additives and may further contain suitable carriers, excipients and diluents commonly used in the manufacture of health functional foods.

Each of the above-mentioned ingredients contained in the food composition of the present invention may be contained in the food composition of the present invention within the range not exceeding the maximum usage amount prescribed by the food safety standards of each country.

The composition may contain additional ingredients that are commonly used in food compositions to improve odor, taste, vision, etc. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, etc. may be included. Minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), chromium (Cr), etc. may also be included. Amino acids such as lysine, tryptophan, cysteine, and valine may also be included. There is no limit to the form that the health functional food of the present invention can take, and it may include all foods in the usual sense, and it may be interchangeable with terms known in the art, such as functional food.

Furthermore, the health functional food of the present invention can be produced by mixing other appropriate auxiliary ingredients and known additives that can be included in food as selected by those skilled in the art. Examples of foods to which the food extract can be added include meat, sausages, bread, chocolate, candies, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, tea, energy drinks, alcoholic beverages and vitamin complexes, and can be produced by adding the food extract of the present invention to soups, teas, jellies and juices produced using the food extract as a main ingredient. It also includes foods used as feed for animals.

In one embodiment, the food composition may be a capsule, tablet, pill, liquid or drink.

When the food formulation is a beverage (drinkable), it may contain various flavorings or natural carbohydrates as additional ingredients, as in ordinary beverages. The above-mentioned natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, 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 to 0.04 g, preferably about 0.02 to 0.03 g, per 100 mL of the composition of the present invention.

In addition to the above, the food formulation may contain various nutrients, vitamins, electrolytes, flavorings, colorings, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohol, carbonation agents used in carbonated drinks, etc. In addition, the food formulation may contain fruit pulp for the production of natural fruit juices, fruit juice drinks, and vegetable drinks. Such ingredients may be used independently or in mixtures. The proportion of such additives is not of great importance, but 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.

The health functional food of the present invention thus obtained can be taken on a daily basis, and is therefore extremely useful as it is expected to provide all of the known effects of placenta extract and ginseng fruit extract, which are known as functional ingredients.

The present invention also provides a method for masking off-odors and off-tastes in foods containing placental extract, comprising the step of mixing ginseng fruit extract and placental extract to produce a food composition.

By mixing ginseng fruit extract with placental extract, the method reduces the unpleasant taste or odor of the placental extract, improving the intake of foods containing the placental extract, and ultimately improving the stability of the placental extract in the food.

The advantages and features of the present invention, and the methods for achieving them, will become clearer with reference to the experimental and manufacturing examples described in detail below. However, the present invention is not limited to the experimental and manufacturing examples disclosed below, and may be embodied in various different forms, and are provided merely to complete the disclosure of the present invention and to fully convey the scope of the invention to those skilled in the art.

The food composition containing ginseng fruit extract and placenta extract according to the present invention contains both placenta extract and ginseng fruit extract, and the ginseng fruit extract can mask the unpleasant odors and tastes, such as an animal odor and sourness, inherent to the placenta extract, thereby improving the intake of foods containing the placenta extract and ultimately improving the stability of the placenta extract in the food.

In the food composition according to the present invention, the inhibitory effect of ginseng fruit extract on protein oxidation of placenta extract was confirmed through the DPPH free radical scavenging ability, and thus the off-taste and off-odor masking effect of placenta extract was confirmed in the food composition according to the present invention.

The present invention will now be described in detail with reference to 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.

Preparation Example 1. Preparation of capsules for masking the odor of placenta extract In order to evaluate the intake of capsules containing placenta extract, all raw materials according to the composition in Table 1 below were placed in a mixer, homogenized, and then filled into hard capsules to prepare capsules. Pig placenta extract was purchased from Biofac A/S (Kastrup, Denmark), ginseng fruit extract was purchased from Nutrex, and ginseng root extract was purchased from Daedong Korea Rep (Geumsan). Microcrystalline cellulose is a raw material commonly used in the industry, and a product of general specifications available on the market was purchased and used to prepare capsules.

Experimental Example 1. Evaluation of Capsule Ingestion Ease An experiment to improve the ingestion ease of the capsules prepared in Preparation Example 1 was conducted on a panel of 10 experts. In the experiment, the subjects were asked to take the capsules of Comparative Examples 1 to 4 and Examples 1 to 4 with water, and the ingestion ease was evaluated according to the evaluation criteria in Table 2 below, and the results are shown in Table 3.

As a result of adding up all the scores evaluated by the 10 subjects according to the evaluation criteria and carrying out a relative comparison, as can be seen from Table 3 above, Comparative Example 1, which contained a capsule containing only placenta extract, had an animal odor from the placenta at the moment of taking it, and the evaluation score for the overall feeling of taking it was very low. However, in the cases of Examples 1 to 4, which further contained ginseng berry extract, it was confirmed that the overall feeling of taking it was significantly improved, including the smoothness of the swallow, the irritation after taking it, and the discomfort when swallowing. In particular, compared to Comparative Example 4, which contained ginseng root extract, Example 1, which contained the same amount of ginseng berry extract, showed a better improvement effect on the feeling of taking it, confirming that the placenta's improvement effect on the feeling of taking it differs depending on the part of the ginseng.

Based on the above results, it was determined that ginseng fruit extract contributed to improving the comfort of taking the drug by suppressing unpleasant factors such as the animal odor and sour taste that are characteristic of the placenta.

Preparation Example 2. Preparation of beverage for masking odor of placenta extract In order to evaluate the intake of a beverage containing placenta extract, all ingredients were homogenized in a blending mixer according to the composition in Table 4 below, and then heat sterilized in a 50 mL glass bottle to prepare a beverage. The placenta extract, ginseng fruit extract, and ginseng root extract were obtained in the same manner as in Preparation Example 1. Honey and citric acid are ingredients commonly used in the industry, and products of general specifications available on the market were purchased and used to prepare the beverage.

Experimental Example 2. Confirmation of Drinkability An experiment to improve the drinkability of the beverage produced in Preparation Example 2 was conducted on a panel of 10 experts. In the experiment, the subjects ingested the beverages of Comparative Examples 5 to 8 and Examples 5 to 8 together with water, and the drinkability upon ingestion was evaluated according to the evaluation criteria in Table 2 above, and the results are shown in Table 5.

As a result of adding up all the scores evaluated by the 10 subjects according to the evaluation criteria and performing a relative comparison, as can be seen from Table 5 above, Comparative Example 5, which contained only placenta extract, had a very low evaluation score for the overall feeling of taking the beverage, as the animal odor of the placenta was felt at the moment of taking the beverage. However, in the cases of Examples 5 to 8, which further contained ginseng berry extract, it was confirmed that the overall feeling of taking the beverage, including the smoothness of the drink, the irritation after taking the drink, and the discomfort when swallowing, was significantly improved. In particular, it was confirmed that the effect of improving the feeling of taking the placenta differed depending on the part of the ginseng, as Example 5, which contained the same amount of ginseng berry extract, showed a better improvement effect on the feeling of taking the beverage than Comparative Example 8, which contained ginseng root extract. From the above results, it was determined that the ginseng berry extract contributed to improving the feeling of taking the beverage by suppressing factors that cause unpleasant feelings, such as the animal odor and sourness unique to the placenta.

Preparation Example 3. Preparation of powder for masking the odor of placenta extract In order to evaluate the intake of powder containing placenta extract, all raw materials according to the composition in Table 6 below were placed in a granulator, homogenized, and then packed into aluminum pouches to prepare powder. The placenta extract, ginseng fruit extract, and ginseng root extract were obtained through the same route as in Preparation Example 1. Microcrystalline cellulose and maltitol are raw materials commonly used in the industry, and products of general specifications available on the market were purchased and used to prepare the powder.

Experimental Example 3. Confirmation of powder intake A test to improve intake of the powder produced in Preparation Example 3 was conducted on a panel of 10 experts. In the test, the subjects were asked to take the powders of Comparative Examples 9 to 12 and Examples 9 to 12 with water, and the intake upon intake was evaluated according to the evaluation criteria in Table 2 above, and the results are shown in Table 7.

As a result of adding up all the scores evaluated by the 10 subjects according to the evaluation criteria and performing a relative comparison, as can be seen from Table 7 above, in Comparative Example 9, which was a powder containing only placenta extract, the animal odor of the placenta was felt at the moment of taking it, and the evaluation score for the overall feeling of taking it was very low. However, in the case of Examples 9 to 12, which further contained ginseng berry extract, it was confirmed that the overall feeling of taking it, including the smoothness in the throat, the irritation after taking it, and the discomfort when swallowing, was significantly improved. In particular, compared to Comparative Example 12, which contained ginseng root, Example 9, which contained the same amount of ginseng berry extract, showed a better improvement effect on the feeling of taking it, confirming that the improvement effect of the placenta's feeling of taking it differs depending on the part of the ginseng. From the above results, it was determined that the ginseng berry extract contributed to improving the feeling of taking it by suppressing factors that cause unpleasant feelings such as the animal odor and sourness unique to the placenta.

Experimental Example 4. Freshness Maintenance Experiment of Placenta Extract Oxidized proteins are partially caused by weakening of redox homeostasis. In addition, oxidized proteins deteriorate by emitting off-flavors and off-flavors, so a protein oxidation experiment of the extract raw material at the product storage temperature was carried out to confirm whether the freshness could be maintained. In order to carry out the freshness maintenance experiment of the placenta extract, a placenta extract mixture was prepared according to the composition in Table 8 below. DPPH (2,2-diphenyl-1-picrylhydrazyl), a reagent containing active oxygen, changes color when active oxygen is removed by antioxidants, and the degree to which active oxygen is removed was measured by color concentration. In the experiment, a DPPH solution (Sigma-Aldrich, USA) was added to a test tube along with the sample and control, and reacted, and the color density was measured. The color density was measured by measuring the absorbance at 517 nm using a spectrophotometer (microplate spectrophotometer; BioTek, USA). Distilled water was used as the control, and 100 μM ascorbic acid was used as the positive control. The DPPH scavenging ability (%) was calculated according to the following formula:

As can be seen from Table 9 and Figure 1 above, the DPPH scavenging ability was shown as an average value, and it was confirmed that the mixture of placenta extract and ginseng fruit extract (Examples 13-16) showed a particularly significant protein oxidation inhibitory effect, and was at a similar level to the positive control group (ascorbic acid). Furthermore, the mixture of placenta extract and ginseng root extract (Comparative Example 16) did not show an effect equivalent to that of the mixture containing ginseng fruit extract.

The above results confirm that the mixture of placenta extract and ginseng fruit extract exhibits good stability through oxidation inhibition, and therefore it is determined that it has a freshness-maintaining effect.

Claims (7)

1. A method for masking off-odor and off-taste in a food containing a placenta extract , comprising the steps of mixing a ginseng berry extract of the Araliaceae family with a placenta extract to prepare a food composition, the step of preparing the food composition comprising mixing the placenta extract and the ginseng berry extract of the Araliaceae family in a weight ratio of 1:1 to 500:1 . The method for masking the off-odor and off-taste of food containing a placenta extract according to claim 1, wherein the ginseng berry extract of 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. The method for masking the off-odor and off-taste of food containing 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. The method for masking off-odors and off-tastes in foods containing the placenta extract according to claim 1, wherein at least one of the ginseng berry extract of the Araliaceae family and the placenta extract is a fermented product. The method for masking off-odors and off-tastes in foods 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 Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Leuconostoc and Bifidobacterium. The method for masking off-odors and off-tastes in a food containing a placenta extract according to claim 1, wherein the step of producing a food composition further comprises the step of mixing at least one of vitamin B and astaxanthin. The method for masking off-odors and off-tastes of foods containing a placenta extract according to claim 6 , wherein the 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.