JP2001031544A - Method for improving flavor of mouthwash compounded with lysozyme - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for improving the flavor of a lysozyme- compounded mouthwash, by which the lysozyme-compounded mouthwash controlling the generation of the bitter taste of the lysozyme, having a good mouth touch and having good storage stability is obtained. SOLUTION: This method for improving the flavor of a lysozyme-compounded mouthwash comprises adding a nonionic surfactant, a perfume and a sweetener to the lysozyme-compounded mouthwash and controlling the content of ethanol to 0 to 5 wt.%. Thereby, the bitter taste of the lysozyme-compounded mouthwash is controlled, and the mouth touch of the lysozyme-compounded mouthwash is improved.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a lysozyme-containing mouthwash for suppressing the occurrence of bitterness due to lysozyme, having a good usability, and having good storage stability during storage. About the method.

[0002]

2. Description of the Related Art It has been known that lysozyme has a strong anti-inflammatory effect and is effective for prevention and treatment of periodontal disease. Attempts have been made to incorporate lysozyme into the mouthwash to utilize this effect. In many cases, since lysozyme easily loses its activity in a preparation, it has been an issue how to maintain the activity, and a solution has been studied. Therefore, there was almost no study focused on the flavor of the preparation.

[0003]

SUMMARY OF THE INVENTION In view of the above situation, the present inventors have studied the flavor of lysozyme-containing mouthwash, and found that the content of ethanol caused bitterness.
Furthermore, it has been found that it has a great effect on the deterioration of usability. Therefore, in the present invention, further studies are carried out based on the findings obtained above, and it is intended to provide a means for preparing a lysozyme-containing mouthwash having excellent flavor, feeling of use, and good stability during storage. It is intended for.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies to satisfy the above-mentioned problems, and as a result, have found that the following means can solve the problems. (1) A non-ionic surfactant, a flavor and a sweetener are added to the lysozyme-containing mouthwash, and the bitterness of the mouthwash is suppressed by using an ethanol content of 0 to 5% by weight. A method for improving the flavor of a lysozyme-containing mouthwash characterized by improving the feeling.

[0005]

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a lysozyme-containing mouthwash containing a nonionic surfactant, a flavor and a sweetener,
Furthermore, by controlling the content of ethanol to 0 to 5% by weight, each component cooperates in a well-balanced manner, suppresses the occurrence of bitterness due to lysozyme, and provides a mouthwash having a good feeling of use. is there. Further, as described in detail in Examples, the present invention is characterized in that the storage stability is good.

In the present invention, lysozyme and lysozyme salts (for example, lysozyme chloride) can be used as lysozyme. And it can mix | blend with a mouthwash so that it may become 0.05-5 weight%, Preferably it becomes 0.05-1 weight%.

Examples of the nonionic surfactant include glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene alkyl ether,
Examples thereof include polyoxyethylene alkylphenyl ether, polyoxyethylene polyoxypropylene glycol, polyethylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and polyoxyethylene hydrogenated castor oil. Among these, polyoxyethylene (POE) hydrogenated castor oil, polyoxyethylene polyoxypropylene block polymer, polyoxyethylene alkyl ether, and the like are preferable, and polyoxyethylene hydrogenated castor oil is particularly preferable, and those having a large HLB value are preferable. . These nonionic surfactants can be added to the mouthwash in an amount of 0.05 to 5% by weight, preferably 0.1 to 1% by weight.

As the flavor and sweetener, various components which can be used in the oral cavity can be used. For example, α-pinene, menthol, peppermint oil, cinnamon oil, glove oil, eugenol, thymol, lemon oil, vanillin, cineole And fragrances such as eucalyptus oil;
Sweetening agents such as saccharin, saccharin sodium, xylitol, erythitol, sorbitol, stevia, dipotassium glycyrrhizinate and the like. Flavors and sweeteners can each be incorporated in the mouthwash in an amount of 0.01 to 30% by weight, preferably 0.1 to 15% by weight.

Further, an essential oil component, a plant extract, an aromatic component and the like containing the above-mentioned components may be used. In this case, the amount may be appropriately adjusted so as to become the above-mentioned compounding amount. In the present invention, ethanol is, in addition to ordinary ethanol,
It also includes ethanol-based denatured alcohol denatured with various denaturants such as brucine and geraniol.
By adjusting the content in the mouthwash so as to be 0 to 5% by weight, the desired effect is exhibited in cooperation with the above components.

In the present invention, various components used in this field can be appropriately used in addition to the components described above, as long as the effects of the invention are exhibited. These components include fluorides such as sodium fluoride and sodium monofluorophosphate;
Anti-inflammatory agents such as azulene, azulene sulfonate, β-glycyrrhetinic acid, glycyrrhizic acid and salts, dihydrocholesterol, epidihydrocholesterine, oak extract, touki extract, dl-α-tocopherol acetate, ε-aminocaproic acid, tranexamic acid, etc. Cetylpyridinium chloride, benzalkonium chloride, benzethonium chloride, decalinium chloride, chlorhexidine salts, triclosan, thymol, isopropylmethylphenol,
Fungicides such as alkyldiaminoethylglycine hydrochloride; anticalculus agents such as polyphosphate, pyrophosphate, zinc citrate, gantrezate; astringents such as hinokitiol, allantoin, allantoinchlorohydroxyaluminum, allantoindihydroxyaluminum, sodium chloride; Wetting agents such as glycerin and sorbitol; blowing agents such as sodium lauryl sulfate; Blue No. 1, Yellow No. 4, Red No. 1
Colorants such as No. 02; preservatives such as parabens and sodium benzoate; buffers such as sodium citrate, monosodium dihydrogen phosphate and disodium monohydrogen phosphate; disodium ethylenediamine diacetate and ethylenediaminetetraacetic acid Chelating agents such as sodium, polyphosphate, pyrophosphate and phytate can be exemplified.

In addition, aluminum lactate, potassium nitrate, shellac, beeswax, hydroxyapatite,
Examples thereof include sodium copper chlorophyllin, vitamins, and calcium phosphates.

The lysozyme-containing mouthwash according to the present invention comprises:
The above various components can be obtained by preparing water (purified water, ionic water, etc.) as a solvent by a conventional method. At that time, the pH may be adjusted by a buffer, and the pH is adjusted to 5 to 9, preferably 5.5 to 7.

[0013]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

(1) Organoleptic test The lysozyme-containing mouthwashes (1) to (7) described in Table 1 were prepared, and four items related to flavor (bitterness, freshness, palatability) were used by five monitors as a sensory when used. , Feeling of use). The results are shown in Table 2 by a five-point scale. The evaluation criteria are as follows. For bitterness,
A small number is set to 1 and a large number is set to 5. Other items were 1 for bad and 5 for good.

[0015]

[Table 1] As a sweetener: dipotassium glycyrrhizinate (0.04), xylit (0.55), sodium saccharin (0.01) As a flavor: as peppermint As a buffer: monosodium dihydrogen phosphate, disodium monohydrogen phosphate Sodium pigment: Blue No. 1

[0016]

[Table 2]

(2) Storage test The lysozyme-containing mouthwashes (1) to (4) shown in Table 1 were stored in a glass sample bottle, sealed, and stored at 60 ° C in the dark for 10 days. The presence or absence of precipitation in the inside was visually confirmed. The results are shown in Table 3.

[0018]

[Table 3]

(3) Formulation Examples Formulation examples of the lysozyme-containing mouthwash prepared by the flavor improving method of the present invention are shown below.

Formulation Example 1 Ingredients (% by weight) Lysozyme chloride 0.05 POE hydrogenated castor oil 0.4 Ethanol 4.1 Sweetener (xylitol, GK2) 1.02 Flavor (peppermint) 0.1 Cetylpyridinium chloride 0.03 Glycerin 10.0 Sodium phosphate 0.15 Disodium ethylenediamine diacetate 0.05 Blue No. 1 Trace amount of purified water Suitable amount GK2: Dipotassium glycyrrhizinate

Formulation Example 2 Ingredients (% by weight) Lysozyme chloride 0.2 POE hydrogenated castor oil 0.2 Ethanol 4.1 Sweetener (xylitol, GK2) 0.52 Flavor (peppermint) 0.1 Cetylpyridinium chloride 0.02 Propylene glycol 0.2 Glycerin 10.0 Sodium phosphate 0.07 Disodium ethylenediamine diacetate 0.05 Blue No. 1 Trace amount of purified water Suitable amount GK2: Dipotassium glycyrrhizinate

Formulation Example 3 Ingredients (% by weight) Lysozyme chloride 0.05 POE hydrogenated castor oil 0.4 Fragrance (herb) 0.1 Propylene glycol 0.2 Glycerin 10.0 Sodium phosphate 0.05 Disodium ethylenediamine diacetate 0.05 Blue No. 1 trace amount Purified water appropriate amount

Formulation Example 4 Ingredients (% by weight) Lysozyme chloride 0.5 POE / POP block polymer 0.2 Sweetener (sorbitol, GK2, 12.55 xylitol) Propylene glycol 0.2 Glycerin 8.0 Sodium phosphate 0.0 14 Disodium ethylenediaminediacetate 0.05 Blue No. 1 Trace amount Purified water Appropriate amount GK2: Dipotassium glycyrrhizinate

[0024]

According to the flavor improving method of the present invention, the bitterness of a lysozyme-containing detergent is suppressed, and a lysozyme-containing mouthwash having a good feeling of use can be obtained. Furthermore, the mouthwash obtained by the above method has no precipitation and good stability during storage.

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Claims (1)

[Claims] 1. A lysozyme-containing mouthwash containing a nonionic surfactant, a flavor and a sweetener, and the content of ethanol of 0 to 5% by weight suppresses the bitterness of the mouthwash. A method for improving the flavor of a lysozyme-containing mouthwash characterized by improving the usability.