JP2015043769A - 経口組成物 - Google Patents
経口組成物 Download PDFInfo
- Publication number
- JP2015043769A JP2015043769A JP2014165825A JP2014165825A JP2015043769A JP 2015043769 A JP2015043769 A JP 2015043769A JP 2014165825 A JP2014165825 A JP 2014165825A JP 2014165825 A JP2014165825 A JP 2014165825A JP 2015043769 A JP2015043769 A JP 2015043769A
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- Prior art keywords
- composition
- weight
- oil
- oral
- seasoning
- Prior art date
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- 235000019143 vitamin K2 Nutrition 0.000 description 1
- 239000011728 vitamin K2 Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 229940041603 vitamin k 3 Drugs 0.000 description 1
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Abstract
Description
(a) ヒドロキシ−α−サンショールおよび/または
(b) 2−フェニルブテナール、および選択的に
(c) 追加の芳香剤または調味料化合物
を含む経口組成物を提供することにある。
特に、両有効成分の組合せが非常に有効であることが分かっており、これは、このような組合せの場合、単独による場合と比べ前記効果が長時間継続するためである。これら化合物は、単独であると組合せによる等問わず、高い刺痛効果を示し、他の様々な調味料の苦味を低減することも分かっている。
化合物(a)を構成するヒドロキシ−α−サンショール(I)は四川コショウの主要成分であり、含有量は約3重量%である。
アジアの料理一般に用いるスパイスである四川コショウは、Z.simulans(トウザンショウ)やZ.bungeanum(カホクザンショウ)を含む世界的な種であるZanthoxylum(サンショウ)のうち少なくとも二種に由来する。当該種の植物名は「黄色い木」を意味する二語のギリシャ語により構成されている(この種のうちいくつかのものの辺材が明るい色を有していることによる)。この属はヘンルーダ科またはミカン科に属し、その名に関わらず黒コショウまたはトウガラシのいずれかに密接に関連している。特に四川料理において四川コショウの種の周囲の莢または外皮(果皮)は全体として用いてよく、細かく挽いて粉にしたものは五香粉の混合成分の一つである。四川コショウは伝統的漢方薬にも用いられる。果皮(外皮または外皮)が最もよく用いられるが、中国のいくつかの地域では様々な種の葉も用いられる(参照URL:http://en.wikipedia.org/wiki/Sichuan_pepper -cite_note-Hu_2005_page.3D504-1)。
化合物(b)を構成する2−フェニルブテナール(II)は有機化学の常法により得られる。
好適な方法は、例えばフェニルアセトアルデヒドおよびアセトアルデヒドの凝結である。
通常、調味料は、2、3、あるいは10個の異なる成分から成る混合物として添加される。よって、ヒドロキシ−α−サンショールおよび/または2−フェニルブテナールは、例えば(a+b):(c)=1:99〜99:1、好ましくは約10:90〜約90:10、より好ましくは約25:75〜約75:25、更に好ましくは約40:60〜約60:40の重量比にて混合した追加の芳香剤および調味料と組み合せてよい。
化合物(a)、(b)および選択的に(c)から成る混合物は固体の被覆材により被包してよく、好ましくは以下を含む群から選択される:デンプン、分解による改質デンプンまたは化学的もしくは物理的に改質させた改質デンプン(具体的にはデキストリンおよびマルトデキストリン)、ゼラチン、アラビアゴム、寒天、ガッチゴム、ゲランゴム、改質および非改質セルロース、プルラン、カードラン、カラゲナン、アルギン酸、アルギナート、ペクチン、イヌリン、キサンタンガムならびに前記物質の二個以上の混合物。
(a) ゲル形成剤、カチオン性ポリマーおよび有効成分からマトリクスを調製するステップと、
(b) 選択的に、前記マトリクスを油相中に分散させるステップと、
(c) 前記分散マトリクスをアニオン性ポリマー水溶液を用いて処理し、選択的に同位相を除去するステップ。
本発明において、好ましいゲル形成剤は、40℃を越える温度において水溶液中でゲルを形成し得る物質である。そのようなゲル形成剤の例は、ヘテロ多糖およびタンパク質である。熱的にゲル化する好ましいヘテロ多糖は、紅藻から得られる寒天の形態で存在し得るアガロースで、非ゲル形成性のアガロペクチンを30重量%まで含有し得る。アガロースの主成分は、D−ガラクトースおよび3,6−アンヒドロ−L−ガラクトースが、交互にβ−1,3−およびβ−1,4−グリコシド結合している線状多糖である。ヘテロ多糖は、分子量が好ましくは110,000〜160,000であり、無臭無味である。好適な代替品はペクチン、キサンタン(キサンタンガムを包含する)およびこれらの混合物である。他の好ましいタイプのものとしては、1重量%水溶液中で、80℃未満で溶融せず40℃を越えると再凝固するゲルをやはり形成するものがある。熱的にゲル化するタンパク質群の例は、種々のゼラチンである。
この目的に好ましいアニオン性ポリマーはアルギン酸の塩である。アルギン酸は、下記の理想化したモノマー単位を有するカルボキシル含有多糖の混合物である:
キトサンは、ヒドロコロイドの群に属するバイオポリマーである。化学的には、これらは、分子量が異なる部分的に脱アセチル化されたキチンであり、下記の理想化したモノマー単位を含有する:
生物学的pH値において負に荷電している多くのヒドロコロイドとは対照的に、キトサンは、この条件下でカチオン性のバイオポリマーである。正に荷電しているキトサンは、反対に荷電した表面と相互作用することができ、従って、ヘアケアおよびボディケア用の化粧品および医薬品において使用される。
前記成分(a)および/または(b)および選択的に(c)から成る経口組成物に好適な典型例としては以下の実施形態を含む:
・ベーカリー製品;
・キャンディ;
・チューインガム;
・練り歯磨またはマウスウォッシュ製品;および
・医薬品組成物;
・圧縮錠剤。
また本発明は、以下より成る調味料組成物の形態の経口製剤をも含む:
(a)ヒドロキシ−α−サンショール、および
(b)2−フェニルブテナール。
本発明に係るベーカリー製品は、パン生地から製造されベーキングパウダーにより酵母を用いてまたは用いずに膨らませることにより製造可能である。ベーカリー製品は通常、以下より選択される:アルチザンブレッド、ベーグル、バゲット、ビスケット、ローフブレッド、ブラウニー、ロールパン、ハンバーガーロール、ケーキ、クッキー、オートミール、クラッカー、クレープ、タフィーを含む棒状のものなどのクッキー、レモンケーキ、デーツケーキ、イチジクケーキ、およびフルーツ入りクッキー、クロワッサン、ホットケーキ、デニッシュペストリー、フラットブレッド、フレンチトースト、フルーツパン、カリ、積層したパン生地、ムーンケーキ、マフィン、ナン、ナムキン、ナンカタイ、ブレッドパン、パンケーキ、エクレアを含むペストリー、シュークリームおよびドーナツ、パイ、ピタパン、ピザまたはピザクラスト、クイックブレッド、ロール、ライ麦パン、袋入りサンドイッチ、スコーン、スイートドウ、スイートロール、ティンブレッド、トースト、トルティーヤ、ワッフル、小麦粉パン、全粒粉パン、または特製酵母発酵高水分パン、添加繊維含有低カロリーパン、イングリッシュマフィン。前記ベーカリー製品は最も典型的には次のものを含む酵母発酵パンであってよい:ロール、スイートロール、ベーグル、クロワッサンおよびピザクラスト;ナンおよびピタパンを含むフラットブレッド;特製酵母発酵高水分パン;ビスケット、スコーン、マフィン、コーンミールおよびクイックブレッドなどのベーキングパウダーで膨らませたブレッド類;ホットケーキ;ケーキ、チーズケーキ、パイおよびペストリー、またはトルティーヤを含むスイートインスタントベーカリー製品。前記ベーカリー製品は、全焼成品、半焼成品、半焼成冷凍品、プリベーク品、または焼成しないものであってよい。また、冷凍ベーカリー製品も本発明に係るベーカリー製品の定義に含まれる。しかしながら、このような製品は、化学保存料による保存よりも冷凍による保存が十分に保存可能である。
本発明によれば、好ましいキャンディはいわゆるハードボイルドキャンディ類である。これらのベースは通常、アモルファスあるいはガラス質の状態を維持した糖とその他の炭水化物の混合物から調製される。この形は通常、キャンディベースの重量に対し約4.5重量%以下、好ましくは約0.5〜約2.5重量%、最も好ましくは約1.0〜約1.5重量%の水分を有する糖の固体シロップと考えられる。このような材料は、通常65重量%以下のコーンシロップ、80重量%以下の糖、および0.1〜5.0重量%の水を含む。コーンシロップに対する糖(またはキャンディ製剤に好ましい他の甘味料)の比率は通常約70:25であり、約45:55〜約60:40範囲が好ましい。シロップ成分は通常フルクトースを多く含むコーンシロップから調製されるが、他の材料を含んでもよい。更に、調味料、甘味料、酸味料、着色剤などの成分を添加してよい。ハードボイルドキャンディベースは、ソルビトール、マンニトール、キシリトール、マルチトール、還元澱粉糖化物、還元コーンシロップおよびこれらの混合物などの非発酵性糖類から調製されてよい。キャンディベースは約95%以下のソルビトール、約9.5〜0.5、約7.5〜2.5%以下の重量比のソルビトールとマンニトールとの混合物を含んでもよく、シロップ成分を約55%以下含む還元コーンシロップを含んでよい。
本発明に係る経口組成物は通常約0.1〜約0.6重量%、好ましくは約0.5重量%の量の調味液から成る圧縮錠剤の形とすることができる。ヒドロキシ−α−サンショールおよび/または2−フェニルブテナールの量は約0.01〜約0.07重量%、好ましくは約0.05重量%である。
チューインガムは、通常水不溶性ベース成分、水溶性成分および例えば特定の香味を付与する添加物から成る。
練り歯磨または歯磨クリームは通常、水、増粘剤、湿潤剤、研磨材または光沢剤、界面活性剤、甘味料、調味料、脱臭剤、ならびに口腔疾患および歯科疾患に対して有効なペースト状製剤であると理解される。本発明に係る練り歯磨において、白墨、リン酸二カルシウム、不溶性メタ燐酸ナトリウム、ケイ酸アルミニウム、ピロ燐酸カルシウム、微細粒状合成、二酸化ケイ素、アルミナおよびアルミナ三水和物などの通常の研磨剤のいずれも用い得る。特に本発明に係る練り歯磨に好適な研磨剤は、微細粒状キセロゲル二酸化ケイ素、ヒドロゲル二酸化ケイ素、沈降シリカ、アルミナ三水和物および微細粒状α−アルミナ、またはこれらの研磨剤の混合物である。このような研磨剤が、練り歯磨全体に対し好ましくは約15〜40重量%の量により用いられる。本発明に係る練り歯磨に用いる好適な湿潤剤は、練り歯磨全体に対し約50重量%以下の量の、低分子量のポリエチレングリコール、グリセロール、ソルビトールまたはこれらの混合物を含む。本発明に係る練り歯磨に用いる既知の増粘剤のうち特に好ましいものは増粘性の微細粒状ゲル二酸化ケイ素および非イオン性親水コロイド、例えばヒドロキシエチルセルロース、ヒドロキシプロピルグアー、ヒドロキシエチルスターチ、ポリビニルピロリドン、高分子量のポリエチレングリコール、およびトラガカント、寒天、アイリッシュ・モス(カラギーン)、アラビアゴムおよびキサンタンガムなどの植物ゴムである。本発明に係る製剤の所望の味および芳香は、成分(a)および/または(b)、および選択的に(c)を加えることにより得ることができる。また、カリエス抑制剤をフッ化アルカリ、有機燐酸のアルカリモノフルオロ燐酸塩またはアルカリ塩などの形で経口製剤に添加すると有利である。また本発明に係る経口製剤は、着色料、防腐剤、および二酸化チタンなどの乳白剤といった他の標準的助剤を含んでもよい。マウスウォッシュとしては、本発明に係る経口組成物は、それぞれ異なる量のエーテルオイル、乳化剤、収斂剤、および調色剤の抽出物、カリエス抑制添加物ならびに香味補正剤を含むアルコール水溶液と容易に組み合わせることができる。
本発明の経口組成物は、甘味料またはビタミン剤の例については約0.1〜約10重量%の追加の添加物を含んでよい。
好適な甘味物質(成分e5)(これら物質の天然源を含む)は、例えば、甘味炭水化物または糖類(例えば、スクロース(サッカロースと同義)、トレハロース、ラクトース、マルトース、メリジトース、ラフィノース、パラチノース、ラクツロース、D−フルクトース、D−グルコース、D−ガラクトース、L−ラムノース、D−ソルボース、D−マンノース、D−タガトース、D−アラビノース、L−アラビノース、D−リボース、D−グリセルアルデヒド、マルトデキストリン)、またはこれら炭水化物を主として含有する植物調製物(例えば、甜菜(ベータ ブルガリス(Beta vulgaris)亜種;糖画分、糖シロップ、糖蜜)由来、サトウキビ(サッカラム オフィシナラム(Saccharum officinarum)亜種;例えば、糖蜜、糖シロップ)由来、サトウカエデ(アセル(Acer)亜種)由来、アガーベ(例えば、アガーベ濃厚ジュース)由来);澱粉またはスクロースの合成/酵素による加水分解物(例えば、転化糖シロップ、コーンスターチから製造した高濃縮フルクトースシロップ);果実濃縮物(例えば、リンゴまたは西洋ナシ由来;リンゴシロップ、西洋ナシシロップ);糖アルコール類(例えば、エリスリトール、スレイトール、アラビトール、リビトール、キシリトール、ソルビトール、マンニトール、ズルシトール、ラクチトール);タンパク質(例えば、ミラクリン、モネリン、タウマチン、クルクリン、ブラゼイン);甘味化剤(例えば、マガップ(magap)、シクラミン酸ナトリウム、アセスルファムK、ネオヘスペリジン、ジヒドロカルコン、サッカリン−ナトリウム塩、アスパルテーム(登録商標)、スーパーアスパルテーム、ネオテーム、アリテーム、スクラロース、ステビオシド、レバウディオシド、ラグドゥネーム、カレラーム(carrelame)、スクロノネート、スクロオクテート、モナチンおよびフィロズルチン);ある種の甘味アミノ酸(グリシン、D−ロイシン、D−スレオニン、D−アスパラギン、D−フェニルアラニン、D−トリプトファン、L−プロリン);他の甘味低分子物質(例えば、ヘルナンズルチン、ジヒドロカルコン、グリコシド類、グリシルリジン、グリシルレチン酸アンモニウム塩または他のグリシルレチン酸誘導体);甘草抽出物(グリチルヒザ グラブラ(Glycyrrhizza glabra)亜種);リピア ズルチス(Lippia dulcis)抽出物;モモルディカ(Momordica)亜種の抽出物または個々の物質(特にモモルディカ グロスベノリイ(Momordica grosvenori) [ルオハングオ(Lou Han Guo)]およびそれから得られたモグロシド);ヒドランゲア ズルチス(Hydrangea dulcis)またはステビア(Stevia)亜種(例えば、ステビア レバウディアナ(Stevia reboudiana)の抽出物または個々の物質であってよい。
本発明の別の実施形態では、組成物はビタミン(成分e1)を含んでよい。ビタミンは多様な生化学的機能を有する。ビタミンには、ミネラル代謝のレギュレータ(例えばビタミンD)として、また細胞および組織の成長と分化のレギュレータ(例えばビタミンAのうちいくつかの形)として、ホルモン様機能を有するものがある。また、酸化防止剤(例えばビタミンEおよびビタミンCのいくつか)として機能するものもある。ビタミンのうち大多数(例えばビタミンBコンプレックス)は酵素補因子の前駆体として作用し、代謝における触媒としての酵素の作用において酵素を補助する。この機能により、ビタミンは、配合群の一部として酵素に対し強く結合され得る:例えばビオチンは、脂肪酸の生成に関与する酵素の一部である。ビタミンは、分子間に化学基または電子を担持するよう機能する分離可能分子であるコエンザイム(補酵素)として、酵素触媒に対し比較的弱く結合させてよい。例えば葉酸は、細胞内において種々の形によるメチル、ホルミルおよびメチレンといった炭素基を担持する。これらの酵素−基質反応を補助する機能がビタミンの最もよく知られた機能であるが、ビタミンの他の機能も同様に重要である。本発明において、好適なビタミンは以下を含む群から選択される:
・ビタミンA(レチノール、レチナール、βカロチン)
・ビタミンB1(チアミン)
・ビタミンB2(リボフラビン)
・ビタミンB3(ナイアシン、ナイアシンアミド)
・ビタミンB5(パントテン酸)、
・ビタミンB6(ピリドキシン、ピリドキサミン、ピリドキサール)、
・ビタミンB7(ビオチン)、
・ビタミンB9(葉酸、フォリン酸)、
・ビタミンB12(シアノバラミン、ヒドロキシコバルミン、メチルコバルミン)、
・ビタミンC(アスコルビン酸)、
・ビタミンD(コレカルシフェロール)
・ビタミンE(トコフェロール、トコトリエノール)、および
・ビタミンK(フィロキノン、メナキノン)。
(a)ヒドロキシ−α−サンショールおよび/または
(b)2−フェニルブテナール
を前記組成物に対し0.2重量%未満の量(a+b)にて添加する方法を提供することにある。本発明の更に別の目的は、
(a)ヒドロキシ−α−サンショールおよび/または
(b)2−フェニルブテナール
の経口組成物のための芳香剤または調味料としての使用を含む。
実施例H1
ヒドロキシ−α−サンショールを豊富に含む四川コショウ抽出物の製造
四川コショウを超臨界二酸化炭素超臨界二酸化炭素を用いて抽出した。GC/MS(ガスクロマトグラフ質量分析)の結果を1に示す。得られた生成物(2重量%)をTBMEに注ぎ、FIDまたはHPLCのいずれかにより検出した。成分は、ppmにより示す内標準(2−ノナノール(1.1重量%)添加)との比較により算出した。
2−フェニルブテナールの製造
酢酸ナトリウム(51g)を水(100g)とエタノール(100g)との混合物に溶解させた。溶液を15℃に維持し、フェニルアセトアルデヒド(120g)とアセトアルデヒド(61.7g)を60分以上かけて少しずつ加えた。反応混合物を約4時間、約20℃で撹拌し、その後更に還流下で13時間同温度を維持した。その後、水(500g)を混合物に加え、各相を分離した。抽媒としてメチル t−ブチルエーテルを用いて有機層を抽出した。抽出物を合わせ、水で洗浄し、2−フェニルブテナール(137g)を粗生成物として有機溶媒から分離した。得られた生成物を約120℃、約2mbarの減圧下で薄膜蒸留した。充填カラムにより蒸留を行い、更に精製された蒸留物(74g)を得た。こうしてトランス異性体(94.3重量%)およびシス異性体(3.4%)を含む精製した2−フェニルブテナール(65.5g)を得た。
実施例2
調味料組成物および芳香剤組成物
以下の表2.1〜2.5に、本発明に係る経口組成物の調味剤として有益な調味料組成物および芳香剤組成物の例を示す。なお表中のヒドロキシ−α−サンショールとしては、二酸化炭素を用いた抽出により得た四川コショウの抽出物を用いた。
これらの芳香剤組成物は、以下に示す量にて、本発明の経口組成物に組み込んでよい:
練り歯磨き:0.8〜1.5重量%
マウスウォッシュ:0.1〜0.25重量%
マウスウォッシュ濃縮物:1〜4重量%
チューインガム:1〜1.8重量%
キャンディ:0.1〜0.4重量%
圧縮錠剤:0.1〜0.6重量%。
製剤実施例
以下の表3.1〜3.5は、実施例2に開示する調味料組成物のうちの少なくとも一つから成る経口組成物の種々の実施例を示す。
芳香剤組成物は、1重量%の用量において、特に混合物B3(ヒドロキシ−α−サンショールおよび/または2−フェニルブテナールの量(0.08重量%)に等しい)において、風味および清涼感が増した。
Claims (14)
- 経口組成物であって、
(a)ヒドロキシ−α−サンショールおよび/または
(b)2−フェニルブテナール、および選択的に
(c)追加の調味料または芳香化合物を含み、
成分(a+b)の合計量が0.2重量%未満であることを特徴とする組成物。 - 成分(a+b)の合計量が約0.0001〜約0.1重量%であることを特徴とする、請求項1に記載の組成物。
- 前記成分(a)および(b)が約10:90〜約90:10の重量比にて存在することを特徴とする、請求項1に記載の組成物。
- 成分(a)が四川コショウ抽出物であることを特徴とする、請求項1に記載の組成物。
- 前記抽出物が二酸化炭素を用いた抽出により四川コショウから得られることを特徴とする、請求項4に記載の組成物。
- 前記経口組成物がベーカリー製品であることを特徴とする、請求項1に記載の組成物。
- 前記経口組成物がチューインガムであることを特徴とする、請求項1に記載の組成物。
- 前記経口組成物がキャンディであることを特徴とする、請求項1に記載の組成物。
- 前記経口組成物が圧縮錠剤であることを特徴とする、請求項1に記載の組成物。
- 前記経口組成物が練り歯磨またはマウスウォッシュ製品であることを特徴とする、請求項1に記載の組成物。
- 前記経口組成物が医薬組成物であることを特徴とする、請求項1に記載の組成物。
- 調味料組成物であって、
(a)ヒドロキシ−α−サンショールと、
(b)2−フェニルブテナールと、を含む調味料組成物。 - 経口組成物に対し、唾液分泌効果、湿潤効果、刺痛効果、刺激効果、および/または催涎効果を付与する方法であって、
(a)ヒドロキシ−α−サンショールおよび/または
(b)2−フェニルブテナールを、
前記組成物の全量(a+b)に対し0.2重量%以下の量にて添加することにより前記効果を付与する方法。 - 経口組成物のための、
(a)ヒドロキシ−α−サンショールおよび/または
(b)2−フェニルブテナール
の、芳香剤または調味料としての使用。
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JP2020000142A (ja) * | 2018-06-29 | 2020-01-09 | ハウス食品株式会社 | 塩味増感用組成物 |
JP7240106B2 (ja) | 2018-06-29 | 2023-03-15 | ハウス食品株式会社 | 塩味増感用組成物 |
JP2020094019A (ja) * | 2018-12-14 | 2020-06-18 | 日本製粉株式会社 | Trpa1活性化組成物 |
WO2021015091A1 (ja) * | 2019-07-23 | 2021-01-28 | ライオン株式会社 | 口腔用組成物及び歯茎へのマッサージ実感付与剤 |
JP7433125B2 (ja) | 2020-04-17 | 2024-02-19 | オリザ油化株式会社 | 口腔用抗菌剤 |
JP6949339B1 (ja) * | 2021-01-25 | 2021-10-13 | 株式会社Mizkan Holdings | 特定の香気成分を含有する食品およびその製造方法 |
WO2022158140A1 (ja) * | 2021-01-25 | 2022-07-28 | 株式会社Mizkan Holdings | 特定の香気成分を含有する食品およびその製造方法 |
JP2022113354A (ja) * | 2021-01-25 | 2022-08-04 | 株式会社Mizkan Holdings | 特定の香気成分を含有する食品およびその製造方法 |
Also Published As
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EP2842428A1 (en) | 2015-03-04 |
EP2842428B1 (en) | 2018-08-08 |
KR102392285B1 (ko) | 2022-04-28 |
JP6588693B2 (ja) | 2019-10-09 |
KR20150024782A (ko) | 2015-03-09 |
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