JP2017085943A - Saliva secretagogue and oral composition - Google Patents
Saliva secretagogue and oral composition Download PDFInfo
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- JP2017085943A JP2017085943A JP2015218776A JP2015218776A JP2017085943A JP 2017085943 A JP2017085943 A JP 2017085943A JP 2015218776 A JP2015218776 A JP 2015218776A JP 2015218776 A JP2015218776 A JP 2015218776A JP 2017085943 A JP2017085943 A JP 2017085943A
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- organic monocarboxylic
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- 230000000580 secretagogue effect Effects 0.000 title abstract 5
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Landscapes
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、唾液分泌促進剤及び口腔用組成物に関する。 The present invention relates to a salivary secretion promoter and an oral composition.
口腔内の自浄作用を高める、口腔内の乾きを癒す、口臭の予防改善等のため、チューインガム、ソフトキャンデー、ハードキャンデー、グミ、タブレット等の口腔用組成物によって口腔内の唾液分泌を促進させる手段は一般的に知られている。 Means to promote oral salivation by oral compositions such as chewing gum, soft candy, hard candy, gummi, tablets, etc. to enhance oral self-cleaning, heal dry mouth, prevent bad breath, etc. Is generally known.
通常は、食品を咀嚼すると唾液が分泌されるが、近年は自己免疫疾患、糖尿病、臓器障害等の各種疾患、薬剤の副作用、癌の治療による放射線治療等の様々な要因によって唾液分泌の低下を訴える人が増加している。また、健康な状態であっても、緊張状態、高いストレスを感じた時、運動した後等に唾液の分泌が低下することがある。さらに高齢者の場合は、老化による唾液腺機能の低下や、高齢者特有の慢性疾患に対する各種治療薬により唾液の分泌が低下することが知られている。そのため、より唾液の分泌を促進する手段として、クエン酸等の有機酸、植物や生薬由来の抽出物等を利用した、味覚を通した唾液分泌促進方法は既に多数報告されている(特許文献１〜９)。 Normally, saliva is secreted when food is chewed, but in recent years, saliva secretion has decreased due to various factors such as various diseases such as autoimmune diseases, diabetes, organ damage, drug side effects, and radiotherapy due to cancer treatment. The number of people appealing is increasing. Even in a healthy state, saliva secretion may decrease after exercising or the like when feeling tension or high stress. Furthermore, in the case of elderly people, it is known that salivary gland function decreases due to aging, and saliva secretion decreases due to various therapeutic agents for chronic diseases peculiar to elderly people. Therefore, as a means for further promoting the secretion of saliva, a number of methods for promoting the secretion of saliva through the taste using organic acids such as citric acid, extracts derived from plants and herbal medicines have already been reported (Patent Document 1). ~ 9).
特許文献1、2及び3で使用される有機酸は実施例等より、クエン酸、リンゴ酸等の酸味料に分類される有機酸である。酸味刺激による唾液分泌は経験上知られている通りだが、酸味による刺激は非常に強く、唾液分泌促進剤として利用するには用途が極めて制限される。また、溶解性が高いため、酸味刺激の消失が早く、唾液分泌促進効果が持続しない、多量に使用すると歯牙の脱灰を促進するなどの問題を有している。そのため、効果の持続性や、用途の拡大、安全性を高めるため、植物由来の抽出物や糖アルコール等を併用することで改善を計っている。 The organic acids used in Patent Documents 1, 2, and 3 are organic acids classified into acidulants such as citric acid and malic acid from Examples and the like. Although saliva secretion by sourness stimulation is known from experience, the stimulation by sourness is very strong, and its use is extremely limited for use as a saliva secretion promoter. In addition, since the solubility is high, the sourness irritation disappears quickly and the salivary secretion promoting effect is not maintained, and when used in a large amount, there are problems such as promoting tooth decalcification. Therefore, in order to increase the sustainability of effects, the expansion of applications, and safety, improvements are being made by using plant-derived extracts, sugar alcohols, and the like in combination.
特許文献４及び５では様々な植物抽出物を唾液分泌促進剤として利用しているが、いずれも特徴的な香り、特徴的な刺激（渋味や辛味等）を伴い、一般的な食品類に唾液分泌促進剤として使用するには酸味刺激以上に用途が限られる。 In Patent Documents 4 and 5, various plant extracts are used as salivary secretion promoters, all of which have characteristic fragrances and characteristic stimuli (astringency, pungent taste, etc.) Use as a salivary secretion promoter is limited to more than acidity stimulation.
特許文献６及び７では、唾液分泌促進剤として酸味料では無く香料製剤を使用している。 In Patent Documents 6 and 7, a fragrance preparation is used instead of a sour agent as a saliva secretion promoter.
特許文献８及び９は、薬剤を用いた唾液分泌促進剤が報告されているが、これら薬剤には頭痛、悪心、嘔吐、下痢等、広範な副作用が指摘されており、一般的な食品用途には適さないと考えられる。 Patent Documents 8 and 9 report salivary secretion promoters using drugs. However, these drugs have a wide range of side effects such as headache, nausea, vomiting, diarrhea, etc. Is not considered suitable.
本発明は、特徴的な香りや、特徴的な刺激（酸味や渋味等）によって用途が限られない唾液分泌促進剤を提供することを目的とする。 An object of this invention is to provide the salivary secretion promoter whose use is not restricted by characteristic fragrance and characteristic irritation | stimulation (acidity, astringency, etc.).
本発明は、以下の唾液分泌促進剤及び口腔用組成物を提供するものである。
項１． 炭素数9〜20の有機モノカルボン酸からなる唾液分泌促進剤。
項２． 直鎖又は分岐を有し、置換されていてもよい炭素数9〜20の飽和又は不飽和脂肪族有機モノカルボン酸を含む、項１に記載の唾液分泌促進剤。
項３． 直鎖又は分岐を有する炭素数9〜20の脂肪族不飽和有機モノカルボン酸を含む、項２に記載の唾液分泌促進剤。
項４． テトラデカノイック アシッド、トリデカノイック アシッド、ドデカノイック アシッド、ウンデカノイック アシッド、３，７−ジメチル−２，６−オクタジエノイック アシッド、３，７−ジメチル−６−オクテノイック アシッド、デカノイック アシッド、ノナノイック アシッド及び３−フェニル−２−プロペノイック アシッドからなる群から選ばれる少なくとも１種を含む、項１に記載の唾液分泌促進剤。
項５． 項１〜４のいずれか１項に記載の少なくとも１種の唾液分泌促進剤を含む、口腔用組成物。
項６． チューインガム、ハードキャンデー、ソフトキャンデー、グミ、タブレット又はゼリーである項５に記載の口腔用組成物。
The present invention provides the following salivary secretion promoter and oral composition.
Item 1. A salivary secretion promoter comprising an organic monocarboxylic acid having 9 to 20 carbon atoms.
Item 2. Item 11. The salivary secretion promoter according to Item 1, comprising a saturated or unsaturated aliphatic organic monocarboxylic acid having 9 to 20 carbon atoms, which is linear or branched and may be substituted.
Item 3. Item 3. The salivary secretion promoter according to Item 2, comprising a linear or branched aliphatic unsaturated organic monocarboxylic acid having 9 to 20 carbon atoms.
Item 4. Tetradecanoic acid, Tridecanoic acid, Dodecanoic acid, Undecanoic acid, 3,7-dimethyl-2,6-octadienic acid, 3,7-dimethyl-6-octenoic acid, Decanoic acid, Nonanoic acid and 3- Item 2. The salivary secretion promoter according to Item 1, comprising at least one selected from the group consisting of phenyl-2-propenoic acid.
Item 5. Item 5. An oral composition comprising at least one salivary secretion promoter according to any one of Items 1 to 4.
Item 6. Item 6. The oral composition according to Item 5, which is a chewing gum, hard candy, soft candy, gummi, tablet or jelly.
本発明の唾液分泌促進剤は、優れた唾液分泌促進効果を有しているが、特徴的な香りや刺激が無いため、様々な口腔用組成物に使用出来る。 Although the salivary secretion promoter of the present invention has an excellent salivary secretion promoting effect, it does not have a characteristic scent or irritation, and therefore can be used in various oral compositions.
本発明では、唾液分泌促進のために炭素数９〜２０の有機モノカルボン酸を使用する。有機モノカルボン酸の炭素数は、９〜２０，好ましくは９〜１８，より好ましくは９〜１６、特に９〜１４である。有機モノカルボン酸としては、置換されていてもよい脂肪族(飽和、不飽和)モノカルボン酸、脂環式(飽和、不飽和)モノカルボン酸、芳香族モノカルボン酸が挙げられる。脂肪族(飽和、不飽和)モノカルボン酸、脂環式(飽和、不飽和)モノカルボン酸、芳香族モノカルボン酸の置換基としては、フェニル基、ＯＨ、メトキシ、エトキシなどが挙げられ、分岐を有する有機モノカルボン酸は、炭素数１〜４のアルキル基(メチル、エチル、n-プロピル、イソプロピル、n-ブチル、イソブチル、sec-ブチル、tert-ブチル)を分岐鎖として含んでいてもよい。脂肪族不飽和モノカルボン酸の不飽和(炭素-炭素二重結合)の数は、１〜３，好ましくは１〜２である。脂肪族(飽和、不飽和)モノカルボン酸は直鎖であっても分岐を有していてもよく、フェニル基などのアリール基を置換基として有していてもよい。好ましい炭素数９〜２０の有機カルボン酸は、フェニル基で置換されていてもよい直鎖又は分岐を有する脂肪族(飽和、不飽和)モノカルボン酸であり、より好ましくはテトラデカノイック アシッド、トリデカノイック アシッド、ドデカノイック アシッド、ウンデカノイック アシッド、３，７−ジメチル−２，６−オクタジエノイック アシッド、３，７−ジメチル−６−オクテノイック アシッド、デカノイック アシッド、ノナノイック アシッド及び３−フェニル−２−プロペノイック アシッドである。 In the present invention, an organic monocarboxylic acid having 9 to 20 carbon atoms is used for promoting salivary secretion. The carbon number of the organic monocarboxylic acid is 9 to 20, preferably 9 to 18, more preferably 9 to 16, particularly 9 to 14. Examples of organic monocarboxylic acids include optionally substituted aliphatic (saturated and unsaturated) monocarboxylic acids, alicyclic (saturated and unsaturated) monocarboxylic acids, and aromatic monocarboxylic acids. Substituents for aliphatic (saturated and unsaturated) monocarboxylic acids, alicyclic (saturated and unsaturated) monocarboxylic acids, and aromatic monocarboxylic acids include phenyl groups, OH, methoxy, ethoxy, etc. The organic monocarboxylic acid having a carbon atom may contain an alkyl group having 1 to 4 carbon atoms (methyl, ethyl, n-propyl, isopropyl, n-butyl, isobutyl, sec-butyl, tert-butyl) as a branched chain. . The number of unsaturated groups (carbon-carbon double bonds) in the aliphatic unsaturated monocarboxylic acid is 1 to 3, preferably 1 to 2. The aliphatic (saturated or unsaturated) monocarboxylic acid may be linear or branched, and may have an aryl group such as a phenyl group as a substituent. Preferable organic carboxylic acid having 9 to 20 carbon atoms is a linear or branched aliphatic (saturated or unsaturated) monocarboxylic acid optionally substituted with a phenyl group, more preferably tetradecanoic acid, Tridecanoic acid, Dodecanoic acid, Undecanoic acid, 3,7-dimethyl-2,6-octadienic acid, 3,7-dimethyl-6-octenoic acid, Decanoic acid, Nonanoic acid and 3-phenyl-2-propenoic acid It is.
有機モノカルボン酸は、単独で使用しても唾液分泌促進効果があるが、２種以上を併用することで１つの成分の配合量を下げることができ、特徴的な香りや刺激を低減し、口腔用組成物への配合を容易にすることができる。 The organic monocarboxylic acid has the effect of promoting salivation even when used alone, but the combined amount of one component can be lowered by using two or more in combination, reducing the characteristic fragrance and irritation, Formulation into the oral composition can be facilitated.
唾液分泌効果のある炭素数９〜２０の有機モノカルボン酸を配合する口腔用組成物としては、チューインガム、ハードキャンデー、ソフトキャンデー、グミ、タブレット、ゼリーなどが挙げられる。口腔用組成物への炭素数９〜２０の有機モノカルボン酸の配合量(２種以上の炭素数９〜２０の有機モノカルボン酸を使用する場合には合計量)は、唾液分泌が促進され、特徴的な香りや刺激が口腔用組成物の風味に悪影響を与えない限り特に限定されないが、好ましくは0.0001〜0.5質量％、より好ましくは0.0005〜0.3質量％、さらに好ましくは0.001〜0.1質量％、特に0.005〜0.05質量％である。 Examples of the composition for oral cavity containing a C9-20 organic monocarboxylic acid having a salivary secretion effect include chewing gum, hard candy, soft candy, gummi, tablet, jelly and the like. The blending amount of the organic monocarboxylic acid having 9 to 20 carbon atoms into the oral composition (the total amount when two or more organic monocarboxylic acids having 9 to 20 carbon atoms are used) promotes saliva secretion. The characteristic scent or irritation is not particularly limited as long as it does not adversely affect the flavor of the oral composition, but is preferably 0.0001 to 0.5% by mass, more preferably 0.0005 to 0.3% by mass, and still more preferably 0.001 to 0.1% by mass. In particular, it is 0.005 to 0.05% by mass.
口腔用組成物がチューインガムの場合、炭素数９〜２０の有機モノカルボン酸は糖衣層などのコーティング層に含まれていてもよいが、ガムベース、糖アルコール(キシリトール、マルチトール、マンニトール、ソルビトール、エリスリトールなど)、高甘味度甘味料（アスパルテーム、アセスルファムＫ，スクラロース）などの甘味成分、還元水飴、グリセリン、香料などとともにガムベース層に含まれているのが唾液分泌促進の持続性のために好ましい。 When the oral composition is chewing gum, the organic monocarboxylic acid having 9 to 20 carbon atoms may be contained in a coating layer such as a sugar coating layer, but a gum base, sugar alcohol (xylitol, maltitol, mannitol, sorbitol, erythritol Etc.) and a sweetener such as a high-intensity sweetener (aspartame, acesulfame K, sucralose), reduced starch syrup, glycerin, fragrance and the like are preferably contained in the gum base layer for the sustainability of salivary secretion.
口腔用組成物が グミの場合、ゼラチン、水、蔗糖、水あめ、糖アルコールなどの糖質、香料、色素等の添加剤とともに炭素数９〜２０の有機モノカルボン酸を配合し、混合・乾燥して得ることができる。 If the composition for oral cavity is gummy, blend organic sugars such as gelatin, water, sucrose, syrup, sugar alcohol, sugars, fragrances, pigments and other organic monocarboxylic acids with 9-20 carbon atoms, and mix and dry. Can be obtained.
口腔用組成物がハードキャンデーの場合、水に糖類と水あめと炭素数９〜２０の有機モノカルボン酸を溶解し、水を蒸発させながら煮つめることで得ることができる。糖類としては砂糖、ブドウ糖、果糖、ブドウ糖果糖液糖、果糖ブドウ糖液糖、砂糖混合ブドウ糖果糖液糖、砂糖混合果糖ブドウ糖液糖、乳糖、糖アルコールなどが挙げられ、砂糖が好ましい。ハードキャンデーには、さらに、香料、色素、乳製品、油脂などを配合してもよい。 When the composition for oral cavity is a hard candy, it can be obtained by dissolving saccharides, syrup and organic monocarboxylic acid having 9 to 20 carbon atoms in water, and boiled while evaporating water. Examples of the saccharide include sugar, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose glucose liquid sugar, lactose, sugar alcohol and the like, and sugar is preferable. The hard candy may further contain a fragrance, a pigment, a dairy product, an oil and fat, and the like.
口腔用組成物がソフトキャンデーの場合、１種以上の糖類（砂糖、ブドウ糖、果糖、ブドウ糖果糖液糖、果糖ブドウ糖液糖、砂糖混合ブドウ糖果糖液糖、砂糖混合果糖ブドウ糖液糖、乳糖、糖アルコール、水飴及び粉飴など）、とともに炭素数９〜２０の有機モノカルボン酸を配合し、常法に従い製造することができる。ソフトキャンデーには、さらに、香料、色素、ゼラチンなどを配合してもよい。ソフトキャンデーには、グミを配合してもよく、この場合、ソフトキャンデーに炭素数９〜２０の有機モノカルボン酸を配合してあれば、グミに炭素数９〜２０の有機モノカルボン酸を配合してもしなくてもよい。 When the oral composition is a soft candy, one or more sugars (sugar, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose liquid sugar, lactose, sugar alcohol In addition, an organic monocarboxylic acid having 9 to 20 carbon atoms can be blended together with, for example, starch syrup and powdered rice cake, and can be produced according to a conventional method. The soft candy may further contain a fragrance, a pigment, gelatin and the like. Soft candy may be blended with gummy. In this case, if soft candy is blended with organic monocarboxylic acid having 9-20 carbon atoms, gummy is blended with organic monocarboxylic acid having 9-20 carbon atoms. You don't have to.
口腔用組成物がタブレットの場合、タブレットは、炭素数９〜２０の有機モノカルボン酸と砂糖、ブドウ糖、果糖、ブドウ糖果糖液糖、果糖ブドウ糖液糖、砂糖混合ブドウ糖果糖液糖、砂糖混合果糖ブドウ糖液糖、乳糖、糖アルコール、水飴及び粉飴等の糖類を混合し、打錠して得ることができる。タブレットには香料、色素などを配合してもよい。 When the oral composition is a tablet, the tablet is an organic monocarboxylic acid having 9 to 20 carbon atoms and sugar, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, sugar mixed glucose fructose liquid sugar, sugar mixed fructose glucose It can be obtained by mixing sugars such as liquid sugar, lactose, sugar alcohol, starch syrup, and powdered rice cake and tableting. A fragrance | flavor, a pigment | dye, etc. may be mix | blended with a tablet.
口腔用組成物がゼリーの場合、カラギナン、ゼラチン、寒天、ペクチン、キサンタンガム、ローカストビーンガム、ジェランガム、グルコマンナン、アルギン酸塩、タマリンドガム等のゲル化剤と炭素数９〜２０の有機モノカルボン酸を水に加熱溶解し、冷却固化することで製造できる。糖類、果汁、果肉、コーヒー、酒類、香料、酸味料などを添加してもよい。 When the oral composition is jelly, a gelling agent such as carrageenan, gelatin, agar, pectin, xanthan gum, locust bean gum, gellan gum, glucomannan, alginate, tamarind gum and an organic monocarboxylic acid having 9 to 20 carbon atoms. It can be manufactured by heating and dissolving in water and solidifying by cooling. Sugars, fruit juices, pulp, coffee, alcoholic beverages, fragrances, acidulants and the like may be added.
以下、本発明を実施例と比較例を用いて具体的に説明するが、本発明はこれら実施例に限定されるものではない。
実施例１〜７及び比較例１〜３１
表1に示す配合で、試験用香料製剤もしくは各種チューインガム用香料製剤、ガムベース、甘味料（糖類、高甘味度甘味料）をガムミキサーに投入し、15分間混合の後に取り出し、エクストルーダーにて押し出し、圧延ロールで圧延し、カッターロールで一般的な板状ガム（厚み1.9mm×長さ50mm×幅19mm、重量2g／枚）に裁断した。試験用香料製剤の組成は表2に示すように香気成分10質量％、香料用溶剤90質量％であるので、板状ガムには、実施例１〜7と比較例１〜20の香気成分は1.0質量％×10％＝0.1質量％含まれている。比較例21〜31の香料成分は、香料用溶剤が多量に含まれている各種チューインガム用香料をそのまま使用した。
EXAMPLES Hereinafter, although this invention is demonstrated concretely using an Example and a comparative example, this invention is not limited to these Examples.
Examples 1-7 and Comparative Examples 1-31
In the formulation shown in Table 1, add the test fragrance preparation or various chewing gum fragrance preparations, gum base, sweeteners (sugars, high-intensity sweetener) to the gum mixer, take out after mixing for 15 minutes, and extrude with an extruder Then, it was rolled with a rolling roll and cut into a general plate-like gum (thickness 1.9 mm × length 50 mm × width 19 mm, weight 2 g / sheet) with a cutter roll. As shown in Table 2, the composition of the fragrance preparation for testing is 10% by mass of the fragrance component and 90% by mass of the fragrance solvent. 1.0 mass% x 10% = 0.1 mass%. The fragrance | flavor component of Comparative Examples 21-31 used the fragrance | flavor for various chewing gums with which the solvent for fragrance | flavors was contained abundantly.
得られたチューインガム1枚を専門パネラー5名に喫食させて、表3に示す項目について官能評価を行った。 The expert chef evaluated the items shown in Table 3 by eating 5 pieces of the chewing gum obtained by 5 expert panelists.
表３中の潤い感と刺激は、以下の基準に従い評価した。また、R-OH：アルコール類、
R-CHO：アルデヒド類、R-COOH：モノカルボン酸類を意味する。
The moist feeling and stimulation in Table 3 were evaluated according to the following criteria. R-OH: alcohols,
R-CHO: aldehydes, R-COOH: monocarboxylic acids.
潤い感：チューインガム咀嚼中に口腔内が唾液で潤う感覚
5：非常に強く潤いを感じる
4：かなり潤いを感じる
3：潤いを感じる
2：やや潤いを感じる
1：潤いを感じない
刺激：特徴的な味や香りによる、不快な刺激の有無
無：不快な刺激が無い
弱：不快な刺激がある
強：不快な刺激が強い
Moisturizing sensation: The cheek gum chews the mouth with saliva
5: I feel very strong and moist
4: I feel quite moist
3: Feel moist
2: I feel a little moist
1: Does not feel moisture
Stimulus: Presence or absence of unpleasant irritation due to characteristic taste and aroma
No: No unpleasant irritation
Low: Unpleasant irritation
Strong: Strong unpleasant stimulus
炭素数が9以上のモノカルボン酸類（R-COOH）は潤い感が強く、且つ特徴的な味や香りによる、不快な刺激も無いことが確認された。 It was confirmed that monocarboxylic acids having 9 or more carbon atoms (R-COOH) have a strong moist feeling and that there is no unpleasant irritation due to a characteristic taste and aroma.
実施例８〜19
表4に示すように、香気成分として、実施例1〜7の有機モノカルボン酸の2〜7種の組み合わせを使用して同様の官能評価（潤い感、刺激）を行った。結果を表4に示す。
Examples 8-19
As shown in Table 4, the same sensory evaluation (moisture feeling, irritation) was performed using 2 to 7 types of combinations of the organic monocarboxylic acids of Examples 1 to 7 as aroma components. The results are shown in Table 4.
表3より、特に潤い感の強かった、実施例3及び4を主体に、複数組合せるといずれも高い潤い感を示した。炭素数9以上の酸類に分類される香気成分を2種以上適宜組み合わせることが望ましい。
試験例１
実施例1〜19及び比較例4、13、20、21、23、26、30の香気成分を添加したチューインガムの唾液分泌量及びその増加率を表5に示す。表5の唾液量は、専門パネラー8名の平均値である。
From Table 3, the combination of a plurality of Examples 3 and 4, which had a particularly strong moist feeling, showed a high moist feeling. It is desirable to appropriately combine two or more fragrance components classified into acids having 9 or more carbon atoms.
Test example 1
Table 5 shows the saliva secretion amount and the rate of increase of the chewing gum to which the aroma components of Examples 1 to 19 and Comparative Examples 4, 13, 20, 21, 23, 26, and 30 were added. The saliva volume in Table 5 is the average value of 8 professional panelists.
各チューインガムを咀嚼したときの唾液分泌量を以下のように測定した。
唾液分泌量の測定方法
(i)試験1時間前から被験者（専門パネラー5名）の飲食や喫煙を禁止した。
(ii)チューインガム1枚（2g）を10分間咀嚼した。
(iii)咀嚼中は唾液を飲み込まず、咀嚼開始から終了まで、すべての唾液を採取した。
The amount of saliva secretion when each chewing gum was chewed was measured as follows.
Method for measuring saliva secretion
(i) Eating, drinking and smoking of subjects (5 professional panelists) were prohibited 1 hour before the test.
(ii) One chewing gum (2 g) was chewed for 10 minutes.
(iii) While saliva was not swallowed, all saliva was collected from the start to the end of chewing.
結果を表5に示す。 The results are shown in Table 5.
表3及び4の官能評価(潤い感)と表５の唾液分泌量には相関関係が確認された。 A correlation was confirmed between the sensory evaluation (moisture feeling) in Tables 3 and 4 and the saliva secretion amount in Table 5.
Claims (6)
The composition for oral cavity according to claim 5, which is a chewing gum, hard candy, soft candy, gummi, tablet or jelly.
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