JP2009153414A - Deodorant confectionery and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide deodorant confectionery exhibiting favorable deodorant effect even in relatively short-time ingestion, in contrast to the fact that deodorant chewing gum does not exhibit deodorant effect until an eater continues to chew the gum for a long time. <P>SOLUTION: The deodorant confectionery includes a mixture of at least one kind of a labiatae organization deodorized and disinfected via steam treatment and a polyphenol component-containing solution produced as a residual solution in the steam treatment. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a confectionery that exhibits an excellent deodorizing effect by ingesting it while maintaining its original taste, aroma and texture.

A deodorant chewing gum that is commonly used to extinguish bad breath or chew to deodorize foods that cause bad odors is well known. This deodorant chewing gum is usually prepared by blending extracts having various deodorizing ability.
In addition, to date, ginseng, wolfberry, licorice, pigeons and cinnamon bark, cinnamon extract and vitamin C combined health food gum, sweet tea jelly extract and licorice extract chewing gum, herb extract and maltose Chewing gum (see Patent Document 1), chewing gum formed by mixing herbs with powdered sugar, gum base, glucose, and chickenpox (see Patent Document 2), blanched, dried in hot air, and crushed and sieved A chewing gum containing dried herb in which herb is added to a gum base (see Patent Document 3) is also known. And the chewing gum containing the lyophilized leaf of the Labiatae plant is proposed as what contains a Labiatae plant (refer patent document 4).

  However, the chewing gum that contains the ginseng, wolfberry, licorice, pigeon, cinnamon bark, shinofu, candy tea, herbs, herbs, etc. as it is has a unique smell and taste, so it may be uncomfortable for some users. In addition, it is hardly expected in terms of deodorizing effect.

In addition, the freeze-dried leaves of Lamiaceae plants are preserved with the natural flavor and fresh flavor of the perilla native, but at the same time, the deposits and impurities are not removed. Therefore, in addition to being unsanitary, it is inevitable that the strong odor and flavor peculiar to shiso are mixed with the odor and taste caused by other impure substances.
Furthermore, since it is difficult to selectively leave only polyphenols effective as a deodorizing component, an excellent deodorizing effect cannot be maintained for a long time.

In addition, for Lamiaceae plants, salted red perilla leaves are extracted with a hydrophilic solvent under acidic and heated conditions, and this extract is fractionated by chromatography and then concentrated and powdered to give phenol having an antiallergic action. It is known to obtain a catechol-containing extract (see Patent Document 5), but the extract obtained in this way requires a complicated operation for its preparation and loses the original flavor and aroma of perilla For this reason, the additive component of chewing gum is not always satisfactory.
In addition, processed plant tissue having oxidoreductase activity, for example, pulp and phenolic compounds, foods and drinks having a deodorizing effect (see Patent Document 6), and health prepared by blending perilla with other foods in powder form Powdered foods (see Patent Document 7) and the like are also known, but these foods contain perilla directly as a powder, so that the aroma and flavor of food materials due to strong perfume and flavor peculiar to perilla are not good. I can't help being removed.

JP 61-229827 A (claims and others) JP-A-5-199842 (Claims and others) JP-A-8-154590 (Claims and others) Japanese Patent Publication No. 61-48897 (Claims and others) JP 2003-180286 A (Claims and others) JP 2003-9784 A (Claims and others) JP 2001-299273 A (Claims and others)

  The present invention relates to a deodorant confectionery that shows a deodorant effect even when eating in a relatively short time, whereas a deodorant chewing gum exhibits a deodorizing effect only after chewing for a long time. It was made for the purpose of providing.

  The inventors of the present invention dried a mixture of at least one Lamiaceae plant tissue previously deodorized and sterilized by steam treatment and a polyphenol component-containing solution obtained as a residual liquid during the steam treatment with respect to chewing gum. It has been found that deodorant chewing gum having an excellent deodorizing effect can be obtained by adding a deodorant powder obtained by pulverization, but as a result of further research, not only chewing gum but also a favorite food and drink As described above, it is found that a deodorant confectionery having the same deodorizing effect can be obtained by adding the above deodorant to a confectionery consumed in a short time, and the present invention is made based on this finding. It came to.

  That is, the present invention is characterized by blending a mixture of at least one Lamiaceae plant tissue deodorized and sterilized by steam treatment and a polyphenol component-containing liquid obtained as a residual liquid during the steam treatment. Deodorizing confectionery, and Lamiaceae plant tissue is contacted with water vapor to deodorize and sterilize, then the tissue treated in this way is added a polyphenol-containing liquid obtained as a residual liquid during the water vapor treatment, An object of the present invention is to provide a method for producing a deodorant confectionery characterized by replenishing polyphenol lost due to contact with water vapor, blending it into a confectionery raw material, and forming it into a required shape.

  The confectionery referred to in the present invention may be either Western confectionery or Japanese confectionery, for example, candy candy and tablet confectionery such as candy candy, candy, ramune confectionery, origami confectionery such as rakkan, steamed confectionery such as sheep candy, Chocolate and the like are included, but those having properties that remain in the mouth for a relatively long time such as candy balls, candy, tablet confectionery, and chocolate are particularly preferable.

In addition, the Labiatae plant tissue used as a deodorant component in the present invention is produced using a Labiatae plant tissue as a raw material. Examples of the Labiatae plant include peppermint, spearmint, apple mint, pineapple mint, Water mint, lemon mint, Japanese mint, basil mint, curly mint, ginger mint, mint, rosemary, thyme, oregano, sweet basil, holly basil, lemon basil, bush basil, anise basil, cinnamon basil, hyssop, stone root, lavender , Mother wort, hoa hound, lemon balm, penny royal, bergamot, catnip, marjoram, moray buzzard, sage, clary sage, savory, cumistin, perilla, egoma, moray moth, tongue Emissions, can be golden skull cap, Karaminto, Gypsy's wort, cause, tea bush, patchouli, self-heel, skull cap, and the like edible plants such as Uddobetoni.
Here, the term “organized body” means each part constituting a plant, and includes leaves, petioles, stems, roots, flowers, etc., but leaves are particularly preferable.
When these Lamiaceae plant tissues are used as a deodorant, their shape may be any, and there is no particular limitation. However, in view of ease of handling, it is preferably used in a powder form.

  In order to produce this powder deodorant, first, the above Labiatae plant tissue is thoroughly washed to remove impurities, and then subjected to steam treatment as it is or after being cut into an appropriate size. This water vapor treatment may be either a wet method or a dry method, but is usually performed by charging the tissue into a distillation kettle and blowing water vapor.

  And by this steam treatment, the essential oil which causes the unpleasant odor in the tissue body is removed and deodorized, and at the same time, the adhering bacteria are sterilized. This water vapor treatment is performed in a range of 30 minutes to 5 hours, depending on the type or site of the tissue.

By this steam treatment, the essential oil in the tissue is removed and deodorized, but at the same time, a part of the polyphenol component, which is an effective deodorizing component, is lost and the deodorizing effect is lowered. It is necessary to add again the polyphenol component which has been washed away in the liquid as described later.
The amount of the polyphenol component added again is selected in such a range that the total amount of the polyphenol component after addition is at least 3.5% by mass, preferably 4 to 10% by mass, based on the total mass of the deodorant. The amount of the polyphenol compound is based on a colorimetric determination method using the Prussian blue method.

  This deodorant can be seasoned, perfumed, or colored as necessary. This treatment may be performed after deodorization and sterilization with water vapor and before drying, or after drying.

This seasoning, flavoring, coloring is, for example, sweeteners such as sucrose, glucose, maltose, sorbitol, maltitol, erythritol, aspartame, stevia, glycyrrhizin, sucralose, mint flavor, citrus flavor, soft fruit flavor, Dairy flavorings, flavored beverage flavorings, vanilla / chocolate flavorings, spice flavorings, nut flavorings, vegetable flavorings, livestock / fishery flavorings, seasoning flavorings, alcoholic flavorings, menthol, eucalyptus oil, maple, Flavors such as honey, gardenia yellow, marigold, paprika, turmeric, carrot, red radish, red cabbage, red beet, perilla, red corn, purple corn, grape peel, hibiscus Pigment, purple potato pigment, onion pigment, cacao pigment, bear Command dyes, cochineal, lac color, gardenia blue dye, spirulina blue pigment, carried out by the addition of chlorophyll dyes, copper chlorophyllin pigment, such as Sodium.
The content of these seasoning, flavoring or coloring additives is selected in the range of 5 ppm to 10% by mass based on the total mass of the deodorant, depending on the intended use.

  The powdery deodorant preferably has a particle size of 100 mesh to 10 mesh, that is, a particle size of 150 μm to 1.7 mm.

  This powdery deodorant is, for example, a Labiatae plant tissue, for example, perilla leaves, brought into contact with water vapor as described above, removed and deodorized, sterilized, and dried to a predetermined particle size. It can be produced by re-adding the high polyphenol-containing liquid that has been pulverized and then washed away during the steam treatment, further drying, pulverizing, and sieving. Prior to or after drying after deodorization and sterilization during the production process, one or more of seasoning, flavoring, and coloring can be applied as necessary.

  In addition, when the high polyphenol-containing liquid obtained at the time of the above steam treatment does not contain any obstacles when used as a deodorant such as filth, Without separation from the high polyphenol-containing liquid, it can be directly sent to a drying and pulverizing process to be powdered.

The powdery deodorant thus obtained has high safety and an excellent deodorizing effect.
The deodorant confectionery of the present invention is 0.01 to 5.0% by mass, preferably 0.1 to 2.0% by mass in terms of the mass of the perilla tissue based on the total mass of the confectionery. It is obtained by adding the above powdery deodorant at a ratio in the range.
And the deodorizing confectionery of this invention is obtained as a residual liquid in the process of water vapor | steam treatment in the tissue body processed in this way, for example after making a Lamiaceae plant organization body contact with water vapor | steam, and deodorizing and disinfecting. After adding polyphenol-containing liquid and replenishing polyphenol lost by contact with water vapor, deodorant prepared by drying, crushing and sieving is added to the confectionery material at a predetermined ratio, and the usual method It can manufacture by processing according to.

  Thus, according to the present invention, there is provided a deodorant confectionery containing a deodorant having a high safety and excellent deodorant from which an unpleasant odor is removed without using a complicated operation. Is done.

Next, the best mode for carrying out the present invention will be described with reference to examples, but the present invention is not limited to these.
In addition, the measurement of the polyphenol content in each case and the measurement of deodorizing property were performed with the following method.

(1) Measurement of polyphenol content A 100 ml Erlenmeyer flask is charged with 50 ml of distilled water, 100 μl of a sample is added thereto, and further 3 ml of 0.1 M iron (III) ammonium sulfate aqueous solution is added. Then, after 20 minutes, 3 ml of 8 mM potassium hexacyanoferrate (III) aqueous solution was added, and after 20 minutes, the absorbance at a wavelength of 720 nm was measured. As a control, 100% of 50% methanol was added instead of the sample.
Next, based on the calibration curve obtained by adding (+)-catechin 1 mg / ml or 0.1 mg / ml, the total polyphenol content (%) was calculated according to the following formula.
Total polyphenol content (%) = [quantitative value (mg / ml) /5.0] × 100

(2) Deodorant measurement 10 mg of deodorant powder was placed in a 30 ml vial, 5.0 ml of a phosphate buffer (pH 7.0) previously kept at 37 ° C. was added, and the bottle was sealed. Next, 50 μl of a 10 ng / μl dilution of methyl mercaptan (corresponding to 500 ng of methyl mercaptan) was added to the vial and allowed to incubate at 37 ° C. for 10 minutes. Then, 5 ml of headspace gas in the vial was withdrawn with a gas tight syringe, A GC-MS (GC: Agilent 6890A MS: Agilent 5973N) equipped with a nitrogen cold trap device (Gerstel CIS) and a gas analysis HP-PLOTQ column (30 m × 0.32 mm × 20 μm), trap conditions: −120 ° C., 30 Second, splitless, temperature conditions: initial temperature 50 ° C. (hold 1.5 minutes) → 20 ° C. temperature rise / minute → 120 ° C. (hold 5 minutes), flow rate: 1.8 ml / min, the amount of methyl mercaptan was measured .
This methyl mercaptan peak detection is performed by the SIM method in which specific MS fragment ions 47 and 48 derived from the components are selected and detected, and only 1 / 15M phosphate buffer (pH 7.0) is used as a control in a vial. The methyl mercaptan deodorization rate was calculated according to the following formula using the sample charged in
Methyl mercaptan deodorization rate = (%) [(C−S) / C] × 100
C: Mercaptan amount in the control headspace S: Methyl mercaptan amount in the sample headspace

Reference example 1
After removing foreign matter by washing 5.3 kg of peppermint herbal medicine, it was dried with hot air, charged in a 5000 ml distillation kettle, and passed through water vapor for 120 minutes for deodorization and sterilization. The liquid accumulated in the bottom of the still was added to the deodorized peppermint leaves, dried with hot air, and then powdered using a mill. Next, a 60-mesh sieve was passed through and the passing portion was collected to prepare 700 g of a powdery deodorant.

Reference example 2
In the same manner as in Reference Example 1, 1.0 kg of dried rosemary leaves were steamed to deodorize and sterilize. Next, the residual liquid in the still was re-added to the deodorized rosemary leaves, dried in hot air and pulverized in the same manner as in Reference Example 1, and then a powdered deodorant was prepared through a 60-mesh sieve.

Comparative Reference Example 1
The same peppermint leaves as in Reference Example 1 were washed with water to remove foreign matters, then deodorized and sterilized with water vapor in the same manner as in Reference Example 1, further subjected to hot air drying, and passed through a 60-mesh sieve to obtain powder. A deodorant was prepared.

Comparative Reference Example 2
100 g of fresh peppermint leaves were washed with water to remove foreign matters, and then blanched at 100 ° C. for 5 minutes. Next, the leaves were dried with hot air, pulverized with a mill, and then passed through a 60 mesh screen to prepare a deodorant.

Comparative Reference Example 3
A commercially available peppermint leaf powder was used as it was to prepare a deodorant sample.

The polyphenol contents and deodorization rates of Reference Examples 1 and 2 and Comparative Reference Examples 1, 2, and 3 were measured, and the results are shown in Table 1.

The sugarless candy of the prescription of Table 2 was manufactured using the method normally used for manufacture of a candy.
Sugarless manufactured in Example 1 by 10 panelists (girls: 18, 22, 30, 38, 45, boys; 20, 25, 35, 42, 55) About the candy, the sensory test was done about the taste, fragrance, and food texture. As a result, a case where 5 or more people were good was evaluated as ◯, a case where 1 or more and 4 or less people were good was evaluated as △, and a case where none was good was rated as ×. The results are shown in Table 7.

  In the same manner as in Example 1, sugarless candy having the formulation shown in Table 3 was produced. Table 7 shows the results of sensory evaluation similar to Example 1 regarding the taste, aroma, and texture of the product itself.

Comparative Example 1
In the same manner as in Example 1, sugarless candy having the formulation shown in Table 4 was produced. Table 7 shows the results of sensory evaluation similar to Example 1 regarding the taste, aroma, and texture of the product itself.

Comparative Example 2
In the same manner as in Example 1, sugarless candy having the formulation shown in Table 5 was produced. Table 7 shows the results of sensory evaluation similar to Example 1 regarding the taste, aroma, and texture of the product itself.

Comparative Example 3
In the same manner as in Example 1, sugarless candy having the formulation shown in Table 6 was produced. Table 7 shows the results of sensory evaluation similar to Example 1 regarding the taste, aroma, and texture of the product itself.

  Using the method used in the manufacture of tablet confectionery, tablet confections having the formulations shown in Table 8 were manufactured. Table 13 shows the results of sensory evaluation similar to Example 1 regarding the taste, aroma, and texture of the product itself.

  In the same manner as in Example 3, tablet confections having the formulations shown in Table 9 were produced. Table 13 shows the results of sensory evaluation similar to Example 1 regarding the taste, aroma, and texture of the product itself.

Comparative Example 4
In the same manner as in Example 3, tablet confections having the formulations shown in Table 10 were produced. Table 13 shows the results of sensory evaluation similar to Example 1 regarding the taste, aroma, and texture of the product itself.

Comparative Example 5
In the same manner as in Example 3, tablet confections having the formulations shown in Table 11 were produced. Table 13 shows the results of sensory evaluation similar to Example 1 regarding the taste, aroma, and texture of the product itself.

Comparative Example 6
In the same manner as in Example 3, tablet confections having the formulations shown in Table 12 were produced. Table 13 shows the results of sensory evaluation similar to Example 1 regarding the taste, aroma, and texture of the product itself.

  The deodorant confectionery of the present invention is useful as a food for removing bad breath and removing unpleasant odors after ingesting foods that generate unpleasant odors.

Claims (6)

  A deodorant confectionery comprising a mixture of at least one Lamiaceae plant tissue deodorized and sterilized by steam treatment and a polyphenol component-containing solution obtained as a residual liquid during the steam treatment.   The deodorant confectionery according to claim 1, wherein the polyphenol content is at least 3.5% by mass.   The deodorant confectionery according to any one of claims 1 to 3, wherein the Labiatae plant tissue is seasoned, flavored, or colored after deodorization and sterilization with water vapor.   The confectionery according to any one of claims 1 to 3, wherein the confectionery is a candy confectionery or a confectionery.   After deodorizing and sterilizing the plant tissue body by bringing it into contact with water vapor, the polyphenol-containing liquid obtained as a residual liquid during the water vapor treatment is added to the tissue body treated in this way, and lost by contact with water vapor. A method for producing a deodorant confectionery, characterized in that after the replenished polyphenol is added, it is blended into a confectionery raw material and molded into a required shape.   The method for producing a deodorant confectionery according to claim 5, wherein the confectionery raw material is a candy raw material or a confectionery raw material.