CN103874424B - 掺合香辛料提取物的口腔用组合物 - Google Patents
掺合香辛料提取物的口腔用组合物 Download PDFInfo
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- CN103874424B CN103874424B CN201280049784.6A CN201280049784A CN103874424B CN 103874424 B CN103874424 B CN 103874424B CN 201280049784 A CN201280049784 A CN 201280049784A CN 103874424 B CN103874424 B CN 103874424B
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Abstract
提供一种对薄荷感有增强、持续作用,改良了香味的持续性的口腔用组合物。该口腔用组合物含有至少选自六神草、辣椒、日本花椒、肉桂、黑胡椒、蘘荷、紫苏、大蒜、芥末、众香子、洋葱、豆蔻、姜黄以及肉豆蔻的香辛料提取物。
Description
技术领域
本发明提供一种作为掺合香辛料提取物的口腔用组合物的食品、特别是与口香糖中薄荷感的增强、持续相关的,提高口香糖香味的持续性的产品。即,本发明对使品尝食品、特别是口香糖等口中长时间滞留嗜好品时的香气、香味的初期感觉变好,并能长时间保持这种感觉,由此可以提高有益性。本发明是也可应用于口香糖以外的其他产品的、与香味的持续有关的掺合技术,不仅可提供作为食品的糖果的、还可提供洁齿剂、牙用凝胶(日文:歯用ゲル)、口内清洗剂、口内喷剂、口腔用泡沫剂(日文:口腔用ムース)、假牙护理产品、含片剂、咀嚼片、以及直接附着在牙齿上的贴条的形态的口腔用组合物。
背景技术
口香糖是食品领域中要求口味和香气(香味)呈现的迅速性和持续性的商品之一,然而其实现困难,通常在咀嚼开始时呈现强烈的口味和香味,但在咀嚼中迅速消失。从而,一直以来对咀嚼后迅速呈现香味,并且在咀嚼过程中尽可能长地保持香味的口香糖进行研究。作为其中之一,专利文献1中提出了使用将在微生物的菌体内封入香料作为矫味剂的口香糖的制备方法,记载了由此获得了以少量香料表现出强烈、有持续性的风味的口香糖。然而,香味的持续性尚不足够,有进一步改进的必要。
另外,专利文件2是公开了着眼于植物提取物的增味剂的文献。专利文献2涉及一种通过在饮食品中添加千日菊酰胺或含千日菊酰胺的植物提取物或者植物精油构成的饮食品增味剂,可增强饮食品的理想香味的发明。因为专利文献2的增香剂添加极少量即可起效,因此增味剂的味道和刺激性不会影响饮食品,可广泛用于全体饮食品中。但是专利文献2虽然使饮食品香味增强,但关于香味的持续性完全没有讨论。
现有技术文献
专利文献
专利文献1:日本专利特开平5-192085号公报
专利文献2:日本专利特开2006-296356号公报
发明内容
发明所要解决的技术问题
通常的口腔用组合物中难以使薄荷感、即香味长时间持续,如何使薄荷口感、清爽感持续是大的技术问题。
解决技术问题所采用的技术方案
为了解决上述问题本发明者们认真研究的结果是,发现通过在口腔用组合物中掺合至少一种香辛料提取物,可以使薄荷口感、清爽感长时间持续,从而完成了本发明。即、本发明为一种含香辛料提取物的口腔用组合物,详细地,前述口腔用组合物的特征在于,所述香辛料提取物至少选自六神草(日文:オランダセンニチ)、辣椒、日本花椒、肉桂、黑胡椒、蘘荷、紫苏、大蒜、芥末、众香子、洋葱、豆蔻、姜黄以及肉豆蔻;进一步详细地,所述口腔用组合物,其特征在于,所述香辛料提取物以0.01%~2.0%的比例掺合;此外,所述口腔用组合物,其特征在于,进一步以如下比例掺合:薄荷香料0.05%~2.0%,薄荷醇0.1%~5%,清凉增强剂(CoolingEnhancer,日文:クーリングエンハンサー)0.05%~3.0%;此外,一种饮食品,其特征在于,含有前述的含香辛料提取物的口腔用组合物;此外,一种前述的含香辛料提取物的口腔用组合物,其特征在于,为选自洁齿剂、牙用凝胶、口内清洗剂、口内喷剂、泡沫剂、假牙护理产品、含片剂、咀嚼片、口香糖以及直接附着在牙齿上的贴条的形态。
发明的效果
本发明的含香辛料提取物的口腔组合物表现出显著的香味持续作用。
具体实施方式
在口香糖或与此类似的在口中滞留时间长的食品中,香味、香料的持续性的重要性和必要性一直以来都是一个问题,因此作为提高持续性的方法,过去尝试了如前所述的各种方法,并讨论了这些方法所带来的效果。口香糖是在口中咀嚼,品尝其风味、甜味、口感的点心,但其缺点是在咀嚼开始后不久甜味便几乎溶出殆尽,不只在感官上不能感觉到甜味,也不能感觉到整体的风味。为了弥补口香糖中香味较早消失的缺点,以往对使香味持续的方法进行了研究,但尚未得到显著的香味持续性。
本发明提供香味的呈现性和持续性优良的口香糖。即,本发明提供的掺合香辛料提取物的口腔用组合物是一种在不阻碍薄荷自身的香气香味的条件下增强该香气香味,提高清凉感的呈现性、扩散性、持续性,并且感觉不到对产品而言不理想的异味异臭的优良的口腔用组合物。本发明的口腔用组合物可给予强清凉感,并且在与通常使用量相比更少的量下可给予同等的清凉感,作为结果能够显示其对薄荷香味的持续性改善效果。
本发明为了在维持香气香味的持续性的情况下使其在初期充分发挥,对添加于口香糖与其他食品的香料制剂进行认真研究的结果是,发现了通过在含有胡椒薄荷等薄荷类的口腔用组合物中掺合0.01~2.0%左右的香辛料提取物,可以使薄荷感持续。如果香辛料提取物的掺合量少于0.01%,则薄荷感的持续效果消失;如果香辛料提取物的掺合量多于2.0%,则香辛料提取物的味道过于突出,口腔用组合物的香味的品质变得令人不适。另外,发现在口腔用组合物中含有薄荷醇与/或清凉增强剂能进一步使薄荷感增强、持续。而且,作为香辛料提取物的例子,可例举日本花椒、六神草、黑胡椒、辣椒、肉桂等,发现可选择这些中的1种或将2中以上适当组合使用。而且,发现口腔用组合物中,可含有薄荷香料0.05%~2.0%、薄荷醇0.1%~5%、清凉增强剂0.05%~3.0%。本发明的口腔用组合物中所使用的薄荷香料,是收获了天然的胡椒薄荷或留兰香、薄荷之后进行水蒸气蒸馏,分离油份所得。进一步,根据需要进行追加的水蒸气蒸馏和减压蒸馏等,可去除异味和涩味。
并且,本发明的口腔用组合物中,来自天然和化学合成的薄荷醇均可使用。
本发明的口腔用组合物中,清凉增强剂是以使掺合有薄荷香料和薄荷醇的口腔用组合物所具备的清凉感增强为目的掺合的。作为该清凉增强剂的例子,可例举L-乳酸薄荷酯(L-Menthyllactate)、L-琥珀酸单薄荷酯
(L-Monomenthylsuccinate)、3-(L-薄荷氧基)丙烷-1,2-二醇
(3-(L-Menthoxy)propane-1,2-diol)、L-3-羟基丁酸薄荷酯
(L-Menthyl-3-hydroxybutyrate)、2-羟丙基L-碳酸薄荷酯
(2-HydroxypropylL-menthylcarbonate)、N-乙基-对薄荷烷-3-甲酰胺
(N-Ethyl-p-menthane-3-carboxamide)、2-异丙基-N,2,3-三甲基丁酰胺
(2-Isopropyl-N,2,3-trimethylbutanamide)等。另外,如果薄荷香料的掺合量少于0.05%,则口腔用组合物的薄荷感非常微弱;如果薄荷香料的掺合量大于2.0%,则口腔用组合物的薄荷感过于突出,香味品质将变得令人强烈不适。并且,如果薄荷醇的掺合量少于0.1%,则口腔用组合物的清凉感非常微弱;如果薄荷醇的掺合量大于5%,则薄荷醇的苦味将被强烈感知,同时口腔用组合物进入口中清凉感过于强烈以至于达到近似于痛苦的程度。并且,如果清凉增强剂的掺合量少于0.05%,则清凉增强剂在口腔用组合物产生清凉感增强效果非常微弱;如果清凉增强剂的掺合量大于3.0%,则清凉增强剂所含有的苦味和涩味非常突出。
作为香辛料提取物,可例举如下。作为单一材料,有阿魏、印度藏茴香(日文:アジョワン)、茴芹、众香子(百味辣椒)、洋葱、牛至、花椒、豆蔻、咖喱树、葛缕子、孜然芹、绿胡椒、丁香、胡椒、芫荽、番红花、日本花椒、紫苏、肉桂、生姜、八角、药用鼠尾草、百里香、姜黄、水蓼、龙蒿、莳萝、辣椒、纯辣椒、肉豆蔻、大蒜、香草、韭菜、葱、菜椒、胡卢巴、茴香、黑色小茴香、辣根、薄荷、罂粟籽、甘牛至、芥末、蘘荷、藠头(荞头)、萝卜、迷迭香、月桂叶、山葵等;作为混合过的有五香粉、格兰马撒拉(印度混合辣椒,日文:ガラムマサラ)、咖喱粉、七味辣椒粉、辣椒粉、花椒盐、柚子胡椒、寒造里辣酱(日文:かんずり)等。
作为本发明中优选使用的香辛料提取物,可例举六神草、辣椒、日本花椒、肉桂、黑胡椒、蘘荷、紫苏、大蒜、芥末、众香子、洋葱、豆蔻、姜黄以及肉豆蔻等。从原料香辛料中取出香辛料成分作为香辛料提取物的方法,可例举使用提取溶剂的固液提取法、水蒸气蒸馏法、压榨法等。作为用于进行固液提取的提取溶剂,可适当使用水或有机溶剂、有机溶剂水溶液。作为可使用的有机溶剂,可例举石油醚、正己烷、甲苯、二氯乙烷、氯仿、醚、乙酸乙酯、丙酮、甲醇、乙醇、丙醇、丁醇、乙二醇、丙二醇、丁二醇等。
本发明中,含有胡椒薄荷等薄荷类的口腔用组合物中优选掺合0.01%~2.0%左右的上述香辛料提取物。
本发明的掺合香辛料提取物的口腔用组合物中,可进一步添加食品添加剂,例如甜味剂、着色剂、防腐剂、增稠稳定剂、抗氧化剂、苦味剂、酸味剂、乳化剂、补强剂、制造用剂以及香料等作为各种制剂使用。
本发明所使用的口腔用组合物的薄荷香料、薄荷醇之外的香料,可例举例如橙油、柠檬油、葡萄柚油、酸橙油、福桔油、柑橘油等柑橘精油类;众香子、茴香种子、罗勒、月桂、小豆蔻、芹菜、丁香、肉桂、小茴香、莳萝、大蒜、香菜、豆蔻皮、芥末、洋葱、菜椒、香菜、迷迭香、胡椒这样的公知的香料精油类或油性树脂类;苧烯、芳樟醇、橙花醇、香茅醇、香叶醇、柠檬醛、丁子香酚、肉桂醛、茴香脑、紫苏醛、香草醛、γ-十一烷酸内酯、己酸烯丙酯、L-香芹酮、麦芽酚等这样的公知的分离得到的或合成香料;以及这些柑橘精油类、香料精油类、根据需要将合成香料按比例混合的复合柑橘、体现各类水果味等的调配香料;另外,也可含有口香糖用油溶性基剂胡萝卜素、叶绿素、生育酚等;当然,本发明不限于这些例示的物质。
另外,作为本发明的口腔用组合物所使用的甜味剂(含糖类)的例子,可例举单糖类、双糖类、寡糖类、糖醇类、高甜度甜味剂。具体而言,可例示阿拉伯糖、半乳糖、木糖、葡萄糖、岩藻糖、山梨糖、果糖、鼠李糖、核糖、异构化液糖、N-乙酰基葡糖胺等单糖类;异海藻糖、蔗糖、海藻糖(トレハルロース)、海藻糖(トレハロース)、新海藻糖、帕拉金糖、麦芽糖、蜜二糖、乳果糖、乳糖等二糖类;α-环糊精、β-环糊精、低聚异麦芽糖(异麦芽糖、异麦芽三糖、潘糖(4-α-葡糖基麦芽糖)等)、低聚-N-乙酰基葡糖胺、半乳糖蔗糖、半乳糖乳糖、吡喃半乳糖基(β1-3)吡喃半乳糖基(β1-4)吡喃葡萄糖、吡喃半乳糖基(β1-3)吡喃葡萄糖、吡喃半乳糖基(β1-6)吡喃半乳糖基(β1-4)吡喃葡萄糖、吡喃半乳糖基(β1-6)吡喃葡萄糖、木寡糖(木三糖、木二糖等)、龙胆寡糖(龙胆二糖、龙胆三糖、龙胆四糖等)、水苏糖、龙胆寡糖(日文:テアンデオリゴ)、黑曲霉寡糖(黑曲霉二糖等)、帕拉金寡糖、帕拉金糖浆、果寡糖(蔗果三糖、蔗果四糖等)、蔗果呋喃四糖、聚葡萄糖、麦芽糖-β-环糊精、麦芽寡糖(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖等)、棉子糖、偶联糖、大豆寡糖、转化糖、糖浆等寡糖类;异麦芽糖醇、赤藓糖醇、木糖醇、甘油、山梨糖醇、パラチニット(商品名,即还原异麦芽酮糖)、麦芽糖醇、麦芽四糖醇、麦芽三糖醇、甘露醇、乳糖醇、还原异麦芽寡糖、还原木寡糖、还原龙胆寡糖、还原麦芽糖浆、还原糖浆等糖醇;α-葡糖基转移酶变甜菊糖、阿斯巴甜、乙酰磺胺酸钾、阿力甜、甘草提取物(甘草甜素)、甘草酸三铵、甘草酸三钾、甘草酸三钠、甘草酸二铵、甘草酸二钾、甘草酸二钠、仙茅素、糖精、糖精钠、甜蜜素、三氯蔗糖、甜叶菊提取物、甜叶菊粉末、甘素、索马甜、甜凉茶提取物、莫内林提取物、纽甜、新橙皮苷二氢查耳酮、果糖基转移酶变甜菊糖、巴西甘草提取物、奇异果提取物、罗汉果提取物、酶处理甘草、酶降解甘草等高甜度甜味剂;此外,还有蜂蜜、果汁、果汁浓缩物等。这些甜味剂可以单独使用一种,也可以两种以上任意组合使用。
此外,本发明的口腔用组合物中使用的着色剂(色素),包括作为天然色素的紫甘薯色素、红卷心菜色素、接骨木莓色素、葡萄汁色素、葡萄皮色素、紫玉米色素、红萝卜色素、紫苏色素、红米色素、越橘色素、醋栗色素、蔓越莓色素、美洲大树莓色素、糙莓色素、草莓色素、黑樱桃色素、樱桃色素、木槿色素、黑越橘色素、黑醋栗色素、黑莓色素、蓝莓色素、李子色素、黑果越橘色素、波森莓色素(日文:ボイセンベリー色素)、桑葚色素、紫山药色素、覆盆子色素、红醋栗色素和杨莓色素等花青素类色素;胭脂虫红、紫草色素、茜草色素和紫胶色素等醌类色素;可可色素、薯蓣色素、高粱色素、紫檀色素、洋葱色素、罗望子色素、柿子色素、角豆色素、甘草色素、苏木色素、花生色素、山核桃色素、红花红色素和红花黄色素等类黄酮类色素;红曲色素、红曲红色素等嗜氮酮色素;以及作为其他的色素的红曲黄色素、焦糖色素、姜黄色素、海州常山色素、栀子蓝色素、栀子黄色素、栀子红色素、叶绿酸、叶绿素、螺旋藻蓝色素等,或合成类的作为焦油类色素的食用红色2号、食用红色3号、食用红色40号、食用红色102号、食用红色104号、食用红色105号、食用红色106号、食用黄色4号、食用黄色5号、食用蓝色1号、食用蓝色2号、食用绿色3号等,作为天然色素衍生物的降胭脂树素钠、降胭脂树素钾、叶绿素铜、叶绿酸铜钠以及叶绿酸铁钠等,作为合成天然色素的β-胡萝卜素、虾青素、角黄素、核黄素、核黄素丁酸酯以及核黄素5'-磷酸酯钠等。其中,优选可例举β-胡萝卜素、类胡萝卜素色素、红辣椒色素、红木色素、茜草色素、橙色色素、栀子色素、叶绿素、紫草色素、赤藓红、柠檬黄、洋葱色素、番茄色素、万寿菊色素、叶黄素等。这些色素可以单独使用一种,也可以两种以上任意组合使用。
作为使用了本发明的掺合香辛料提取物的口腔用组合物的饮食品,有面包,乳制品,火腿、香肠等畜肉制品类,鱼糕、圆筒状鱼糕等鱼肉制品,副食品类,布丁预拌粉,烤饼预拌粉,汤,果酱,口香糖,糖果,压片糖,软糖,巧克力,饼干,零食、煎饼、米果粒(日文:あられ)、馒头、羊羹、果冻等点心,冰淇淋、雪糕、冰点心等冷饮,果汁、碳酸饮料、牛奶等饮料,珍味等多种种类。其中,作为嗜好品要求微妙的风味的点心、饮料等,如果使用本发明的掺合香辛料提取物的口腔用组合物则是有效的。特别地,例如如果在口香糖中使用本发明的掺合香辛料提取物的口腔用组合物,则在口香糖的咀嚼中不会感觉到由功能性材料引起的苦味涩味等不理想香味,且在口香糖的通常咀嚼时间的3分钟左右的时间里,功能性材料的90%以上在口中溶出,利用唾液的咽下在体内被充分吸收。即,该功能性材料具有的健康维持、促进、疾病预防等功能可在口香糖中充分表现。
本发明的掺合香辛料提取物的口腔用组合物也可适用于洁齿剂、牙用凝胶、口内清洗剂、口内喷剂、口腔用泡沫剂、假牙护理产品、含片剂、咀嚼片、以及直接附着在牙齿上的贴条等。
实施例
以下,通过具体的实施例对本发明进行更详细的说明,但本发明不局限于这些实施例。
(实施例1)
(香辛料提取物的制备)
作为香辛料提取物的六神草、辣椒、日本花椒、肉桂、黑胡椒的各提取物,使用如下的提取物。六神草提取物通过乙醇进行固液提取而得;辣椒提取物通过正己烷等进行固液提取后,减压蒸馏后去除溶剂而得。日本花椒提取物通过二乙醚进行固液提取而得;肉桂提取物通过水蒸气蒸馏提取而得;黑胡椒提取物通过正己烷等进行固液提取后,减压蒸馏后去除溶剂而得。
(对照口香糖的制造)
作为对照品,通过通常方法制作掺合有以下物质的薄荷口香糖。
[表1]
表1
原材料名 | 掺合量(重量%) |
胶基 | 32.0 |
麦芽糖醇 | 35.0 |
赤藓醇 | 20.0 |
甘露糖醇 | 4.0 |
还原帕拉金糖 | 3.0 |
软化剂 | 1.0 |
乙酰磺胺酸钾 | 0.1 |
阿斯巴甜 | 1.0 |
着色剂 | 0.1 |
薄荷醇 | 1.7 |
清凉增强剂 | 0.8 |
薄荷香料 | 0.8 |
其他香料 | 0.5 |
计 | 100.0 |
(实施例2)
(单独含香辛料提取物口香糖的制作)
在作为上述对照品的薄荷口香糖的基本配方中,分别掺合5种香辛料提取物(六神草提取物、辣椒提取物、日本花椒提取物、肉桂提取物、黑胡椒提取物)中的1种,并分别掺合0.005重量%、0.04重量%、0.20重量%,制作含香辛料提取物的薄荷口香糖。
(实施例3)
(香味持续性的讨论)
4名充分受训的专业评价人员(评价人员A、B、C、D)关于香味持续性对含香辛料提取物的口香糖和对照品进行了比较,并且对所感到的香味进行了评价。
其结果是,对照品掺合了稍多量的薄荷醇和清凉增强剂,从咀嚼开始持续了20~25分钟左右的清凉感和薄荷口感、以及清爽感。
关于含香辛料提取物的口香糖的香味持续性,得到了如下表2~表6所示的结果。另外表6显示了与对照品相比,含香辛料提取物的薄荷口香糖的各自的香味持续时间有多大程度的延长,取4名评价人员的平均时间。
[表2]
[表3]
[表4]
[表5]
[表6]
从表2~6的结果得到了以下结论。
对于六神草提取物,如果掺合0.04重量%,则一刺一刺、火辣辣的香味突出,清凉感变强,持续性也增加。如果掺合0.20重量%,则清凉感进一步增强,持续性也进一步增加。
对于辣椒提取物,如果掺合0.04重量%,则感觉到鼻子通顺的良好清凉感,但香味稍重。如果掺合0.20重量%,则辣椒的香味突出,舌头刺痛,清凉感长时间持续。
对于日本花椒提取物,如果掺合0.04重量%,则日本花椒的火辣感刺激和清凉感的匹配性良好,清凉感的持续性大幅增加。如果掺合0.20重量%,则日本花椒的火辣感刺激更加强烈,清凉感的持续性进一步增加。
对于肉桂提取物,如果掺合0.04重量%,则肉桂的香味突出,清凉感的持续性有些许增加。如果掺合0.20重量%,则肉桂的香味变得非常突出,香味的持续时间进一步增加。
对于黑胡椒提取物,如果掺合0.04重量%,由黑胡椒的火辣香味带来的清凉感强度、持续性增加。如果掺合0.20重量%,黑胡椒的刺激进一步增加,清凉感强度、持续性进一步增加。另外,如果掺合量在0.005重量%的情况下,则使用任一种提取物的情况下、香味的持续时间都未见变化。
(实施例4)
(含有并用香辛料提取物口香糖的制作)
作为香辛料提取物,掺合日本花椒提取物和六神草提取物的重量比3∶1的并用混合物,薄荷口香糖以如下表7、表8的配方制造。
[表7]
表7
原材料名 | 掺合量(重量%) |
胶基 | 32.0 |
麦芽粮醇 | 35.0 |
赤藓醇 | 20.0 |
甘露糖醇 | 4.0 |
还原帕拉金糖 | 3.0 |
软化剂 | 1.0 |
乙酰磺胺酸钾 | 0.1 |
阿斯巴甜 | 1.0 |
着色剂 | 0.1 |
香辛料提取物(日本花椒·门神草) | 0.1 |
薄荷醇 | 1.7 |
清凉增强剂 | 0.8 |
薄荷香料 | 0.8 |
其他香料0. | 4 |
计 | 100.0 |
[表8]
表8
原材料名 | 掺合量(重量%) |
胶基 | 30.0 |
麦芽糖醇 | 36.0 |
赤藓醇 | 20.0 |
甘露糖醇 | 4.0 |
还原帕拉金糖 | 4.0 |
软化剂 | 1.0 |
乙酰磺胺酸钾 | 0.1 |
阿斯巴甜 | 1.0 |
着色剂 | 0.1 |
香辛料提取物(日本花椒·六神草) | 0.1 |
薄荷醇 | 2.0 |
清凉增强剂 | 0.8 |
薄荷香料 | 0.6 |
其他香料 | 0.3 |
计 | 100.0 |
充分受训的专业评价人员对含香辛料提取物的口香糖的持续性和所感到的香味进行了评价。
表7的配方的薄荷口香糖中,使用上述的香辛料提取物组合(日本花椒和六神草)的情况下,香味从咀嚼开始持续50~70分钟左右。另外,表7的配方的薄荷口香糖中,上述组合的香辛料提取物与当量(0.1重量%)的单独的香辛料提取物置换的情况下(其他的口香糖组分相同),各自的香味持续时间如下。
(置换为)黑胡椒提取物:30~40分钟
辣椒提取物:25~35分钟
日本花椒提取物:35~45分钟
六神草提取物:35~45分钟
如此了解到,口香糖中,在含有0.01~2.0重量%左右香辛料提取物的情况下,可预见香味持续效果大。
进一步了解到,相对于单独使用香辛料提取物的情况下的香味持续时间为25~45分钟左右,组合2个香辛料提取物成分的组合物的情况下,香味持续时间为50~70分钟左右。
(实施例5)
确认在使用上述实施例2~4所使用的香辛料提取物以外的香辛料提取物,即蘘荷、紫苏、大蒜、芥末、众香子、洋葱、豆蔻、姜黄和肉豆蔻的各自的提取物的情况下,有同样的显著的香味持续效果。
接着,使用通常的方法制造含有本发明的香辛料提取物的洁齿剂、牙用凝胶、口内清洗剂、口内喷剂、口腔用泡沫剂、假牙护理产品、含片剂、咀嚼片、以及直接附着在牙齿上的贴条。以下所示为它们的配方。并且,本发明的范围不受这些限制。
(实施例6)
按照下述配方制造洁齿剂。
(实施例8)
(实施例9)
按照下述配方制造口内喷剂。
(实施例10)
按照下述配方制造口腔用泡沫剂。
(实施例11)
按照下述配方制造假牙护理产品。
(实施例12)
按照下述配方制造含片。
(实施例13)
按照下述配方制造咀嚼片。
(实施例14)
按照下述配方制造直接附着在牙齿上的贴条。
产业上利用的可能性
含有本发明的香辛料提取物的口腔用组合物由于具有显著的持续香味的作用,不仅可适用于食品,还可适用于各种产品。
本申请要求基于2011年8月11日提出申请的日本专利申请号2011-175633的优先权,引用其内容作为本申请的一部分。
Claims (4)
1.一种含香辛料提取物的口腔用组合物,
所述香辛料提取物至少选自六神草、日本花椒、肉桂、黑胡椒、蘘荷、紫苏、大蒜、众香子、洋葱、豆蔻、姜黄、以及肉豆蔻,
所述香辛料提取物以0.01%~2.0%的比例掺合。
2.如权利要求1所述的口腔用组合物,其特征在于,进一步以如下比例掺合:薄荷香料0.05%~2.0%,薄荷醇0.1%~5%,L-乳酸薄荷酯、L-琥珀酸单薄荷酯、3-(L-薄荷氧基)丙烷-1,2-二醇、L-3-羟基丁酸薄荷酯、2-羟丙基L-碳酸薄荷酯、N-乙基-对薄荷烷-3-甲酰胺或2-异丙基-N,2,3-三甲基丁酰胺0.05%~3.0%。
3.一种饮食品,其特征在于,含有权利要求1或2所述的含香辛料提取物的口腔用组合物。
4.如权利要求1或2所述的口腔用组合物,其特征在于,所述口腔用组合物为选自洁齿剂、牙用凝胶、口内清洗剂、口内喷剂、泡沫剂、假牙护理产品、含片剂、咀嚼片、口香糖以及直接附着在牙齿上的贴条的形态。
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WO2019107338A1 (ja) * | 2017-11-30 | 2019-06-06 | ライオン株式会社 | 口腔用組成物 |
KR20220035868A (ko) * | 2019-07-23 | 2022-03-22 | 라이온 가부시키가이샤 | 구강용 조성물 및 잇몸에의 마사지 실감 부여제 |
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JP7336476B2 (ja) * | 2021-02-26 | 2023-08-31 | 花王株式会社 | 泡吐出容器入り液体口腔用組成物 |
CN114949107A (zh) * | 2022-06-29 | 2022-08-30 | 朗姿赛尔生物科技(广州)有限公司 | 一种用于消除牙龈红肿的组合物及其制备方法和应用 |
CN115381065B (zh) * | 2022-08-25 | 2024-03-26 | 广州芬曼生物科技有限公司 | 一种口香糖用的复合型辛香香精及其制备方法 |
CN115463055B (zh) * | 2022-10-25 | 2024-04-26 | 上海应用技术大学 | 一种含有芹菜籽挥发油的组合物、面霜及面霜的制备方法 |
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- 2012-08-08 CN CN201280049784.6A patent/CN103874424B/zh not_active Expired - Fee Related
- 2012-08-08 WO PCT/JP2012/005038 patent/WO2013021635A1/ja active Application Filing
- 2012-08-08 KR KR1020147006028A patent/KR101973825B1/ko active IP Right Grant
- 2012-08-10 TW TW101128951A patent/TWI603680B/zh active
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Also Published As
Publication number | Publication date |
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TW201313136A (zh) | 2013-04-01 |
JP5897843B2 (ja) | 2016-03-30 |
KR101973825B1 (ko) | 2019-04-29 |
WO2013021635A1 (ja) | 2013-02-14 |
JP2013034460A (ja) | 2013-02-21 |
CN103874424A (zh) | 2014-06-18 |
KR20140050710A (ko) | 2014-04-29 |
TWI603680B (zh) | 2017-11-01 |
HK1197005A1 (zh) | 2015-01-02 |
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