JP2020000226A - candy - Google Patents
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- JP2020000226A JP2020000226A JP2019105795A JP2019105795A JP2020000226A JP 2020000226 A JP2020000226 A JP 2020000226A JP 2019105795 A JP2019105795 A JP 2019105795A JP 2019105795 A JP2019105795 A JP 2019105795A JP 2020000226 A JP2020000226 A JP 2020000226A
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- Prior art keywords
- candy
- action
- xanthan gum
- saliva
- present
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 50
- 108010020346 Polyglutamic Acid Proteins 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 13
- 239000000230 xanthan gum Substances 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 13
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 9
- 229920000370 gamma-poly(glutamate) polymer Polymers 0.000 claims abstract description 9
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 claims abstract description 9
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000008696 isoflavones Nutrition 0.000 claims abstract description 9
- 239000011734 sodium Substances 0.000 claims abstract description 9
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 230000028327 secretion Effects 0.000 abstract description 30
- 210000003296 saliva Anatomy 0.000 abstract description 22
- 230000009471 action Effects 0.000 abstract description 13
- 230000001737 promoting effect Effects 0.000 abstract description 7
- 229920002643 polyglutamic acid Polymers 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 16
- 210000000214 mouth Anatomy 0.000 description 11
- 230000001186 cumulative effect Effects 0.000 description 8
- 239000003814 drug Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 229940079593 drug Drugs 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 240000001624 Espostoa lanata Species 0.000 description 4
- 235000009161 Espostoa lanata Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000018984 mastication Effects 0.000 description 3
- 238000010077 mastication Methods 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 206010039424 Salivary hypersecretion Diseases 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- OZBAVEKZGSOMOJ-MIUGBVLSSA-N glycitin Chemical compound COC1=CC(C(C(C=2C=CC(O)=CC=2)=CO2)=O)=C2C=C1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O OZBAVEKZGSOMOJ-MIUGBVLSSA-N 0.000 description 2
- 239000007937 lozenge Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000004400 mucous membrane Anatomy 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- YTKBWWKAVMSYHE-OALUTQOASA-N (3s)-3-[3-(3-hydroxy-4-methoxyphenyl)propylamino]-4-[[(2s)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid Chemical compound C([C@@H](C(=O)OC)NC(=O)[C@H](CC(O)=O)NCCCC=1C=C(O)C(OC)=CC=1)C1=CC=CC=C1 YTKBWWKAVMSYHE-OALUTQOASA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004394 Advantame Substances 0.000 description 1
- 241000208173 Apiaceae Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241000254173 Coleoptera Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- ZCOLJUOHXJRHDI-FZHKGVQDSA-N Genistein 7-O-glucoside Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)c1cc(O)c2C(=O)C(c3ccc(O)cc3)=COc2c1 ZCOLJUOHXJRHDI-FZHKGVQDSA-N 0.000 description 1
- CJPNHKPXZYYCME-UHFFFAOYSA-N Genistin Natural products OCC1OC(Oc2ccc(O)c3OC(=CC(=O)c23)c4ccc(O)cc4)C(O)C(O)C1O CJPNHKPXZYYCME-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- XJTZHGNBKZYODI-UHFFFAOYSA-N Glycitin Natural products OCC1OC(Oc2ccc3OC=C(C(=O)c3c2CO)c4ccc(O)cc4)C(O)C(O)C1O XJTZHGNBKZYODI-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241001466452 Laminariaceae Species 0.000 description 1
- 108010093901 N-(N-(3-(3-hydroxy-4-methoxyphenyl) propyl)-alpha-aspartyl)-L-phenylalanine 1-methyl ester Proteins 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- YCUNGEJJOMKCGZ-UHFFFAOYSA-N Pallidiflorin Natural products C1=CC(OC)=CC=C1C1=COC2=CC=CC(O)=C2C1=O YCUNGEJJOMKCGZ-UHFFFAOYSA-N 0.000 description 1
- 206010034829 Pharyngeal oedema Diseases 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019453 advantame Nutrition 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- NFCRBQADEGXVDL-UHFFFAOYSA-M cetylpyridinium chloride monohydrate Chemical compound O.[Cl-].CCCCCCCCCCCCCCCC[N+]1=CC=CC=C1 NFCRBQADEGXVDL-UHFFFAOYSA-M 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- ADFCQWZHKCXPAJ-GFCCVEGCSA-N equol Chemical compound C1=CC(O)=CC=C1[C@@H]1CC2=CC=C(O)C=C2OC1 ADFCQWZHKCXPAJ-GFCCVEGCSA-N 0.000 description 1
- 235000019126 equol Nutrition 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- -1 etc.) Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- YTAQZPGBTPDBPW-UHFFFAOYSA-N flavonoid group Chemical group O1C(C(C(=O)C2=CC=CC=C12)=O)C1=CC=CC=C1 YTAQZPGBTPDBPW-UHFFFAOYSA-N 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- ADFCQWZHKCXPAJ-UHFFFAOYSA-N indofine Natural products C1=CC(O)=CC=C1C1CC2=CC=C(O)C=C2OC1 ADFCQWZHKCXPAJ-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020737 peppermint extract Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000395 remineralizing effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 210000003079 salivary gland Anatomy 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000003687 soy isoflavones Nutrition 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 208000023409 throat pain Diseases 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- Confectionery (AREA)
Abstract
Description
本発明は、飴に関し、食品、医薬部外品、又は医薬品分野において利用されうる。 INDUSTRIAL APPLICABILITY The present invention relates to candy, and can be used in the food, quasi-drug, or pharmaceutical fields.
飴のカテゴリーにおいてのど飴と呼ばれる製品群がある。のど飴はセチルピリジニウム塩化物水和物などの薬効成分を配合した医薬品・医薬部外品や、ハーブエキスなどによりハーブ感を付与した、或いはメントールなどによる清涼感を付与したような食品などがある。購入者はこれらのど飴を、のどの痛み・はれ・不快感を取り除くため、口の中をすっきりさせるため、気分転換のため、そしてのどの乾燥予防など幅広い目的で利用している。 There is a product group called throat candy in the candy category. Throat lozenges include pharmaceuticals and quasi-drugs containing medicinal ingredients such as cetylpyridinium chloride hydrate, and foods that have a herbal feel given by herbal extracts or a refreshing feeling given by menthol, etc. . Purchasers use these candies for a wide range of purposes, including removing throat pain, swelling and discomfort, clearing the mouth, refreshing the throat, and preventing throat dryness.
唾液は耳下腺、顎下腺、舌下腺やその他の小唾液腺などから分泌される分泌液である。唾液は口腔内やのどに潤いをもたらすだけでなく、自浄作用、抗菌作用、pH緩衝作用、再石灰化作用、消化作用、粘膜保護・潤滑作用、溶解・凝集作用、粘膜修復作用など様々な働きを有する。唾液は、健康な成人で１日１．０Ｌ〜１．５Ｌ分泌されているが、加齢やストレス、各種疾患の治療などにより分泌量が低下することが知られている。唾液の分泌量を増加させる手段としては、有機酸の利用（特許文献１）、アオギリ科植物コーラノキ種子の利用（特許文献２）、フウチョウソウ科植物バビンロウ、スイビンロウ及びセリ科植物ツボクサの利用（特許文献３）、ポリグルタミン酸の利用（特許文献４）、大豆イソフラボンであるエクオールの利用などが提案されている。 Saliva is a secretion secreted from the parotid, submandibular, sublingual and other small salivary glands. Saliva not only moisturizes the oral cavity and throat, but also has various functions such as self-cleaning action, antibacterial action, pH buffering action, remineralizing action, digestive action, mucous membrane protection / lubrication action, dissolution / aggregation action, mucous membrane repair action Having. Saliva is secreted by healthy adults in an amount of 1.0 L to 1.5 L per day, and it is known that the secretion amount is reduced by aging, stress, treatment of various diseases, and the like. Means for increasing the amount of saliva secreted include the use of organic acids (Patent Document 1), the use of seeds of Coleoptera cricket (Patent Document 2), the use of Babinou, Suibinro, and the Umbelliferae of Plantaceae (Patent Document 2). 3), the use of polyglutamic acid (Patent Document 4), the use of soy isoflavone equol, and the like have been proposed.
本発明の目的は、唾液分泌作用が向上し、口腔やのどへの潤い感が増した飴を提供することである。 An object of the present invention is to provide a candy having an improved salivary action and an increased moisturizing sensation in the oral cavity and throat.
本発明者らは、上記課題を解決するために鋭意検討した結果、唾液分泌促進作用を有するポリグルタミン酸又はイソフラボンにキサンタンガムを組み合わせることで、唾液分泌作用が飛躍的に向上し、潤い感が顕著に増した飴を提供出来ることを見出した。 The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result of combining xanthan gum with polyglutamic acid or isoflavone having a salivary secretion-promoting action, the salivary secretion action has been dramatically improved, and the feeling of moistness is remarkably increased. We found that we could provide more candies.
かかる知見により得られた本発明の態様は次のとおりである。
（１）（ａ）ポリグルタミン酸ナトリウム又はイソフラボン、及び（ｂ）キサンタンガムを含むことを特徴とする飴、
（２）さらに（ｃ）コンブエキスを含むことを特徴とする（１）に記載の飴、
（３）砂糖又は水飴を含むことを特徴とする（１）又は（２）に記載の飴、
（４）ハードキャンディ、ソフトキャンディ、トローチ、又は錠菓である（１）〜（３）のいずれかに記載の飴、
である。
The aspects of the present invention obtained from such findings are as follows.
(1) a candy comprising (a) sodium polyglutamate or isoflavone, and (b) xanthan gum;
(2) The candy according to (1), further comprising (c) kelp extract.
(3) The candy according to (1) or (2), which comprises sugar or starch syrup;
(4) The candy according to any one of (1) to (3), which is a hard candy, a soft candy, a troche, or a tablet confection.
It is.
本発明により、唾液分泌作用が向上し、口腔やのどへの潤い感が増した飴を提供することが可能となった。 ADVANTAGE OF THE INVENTION According to this invention, it became possible to provide the candy which the saliva secretion action improved and the moist feeling to the oral cavity and the throat increased.
本発明において、「ポリグルタミン酸ナトリウム」とは納豆菌の培養液などから得られる、グルタミン酸がγ-グルタミル結合で連なった高分子のナトリウム塩である。本発明では、何れのポリグルタミン酸ナトリウムを用いてもよく、製法等について特に制限はないが、ポリグルタミン酸ナトリウムの含有量は、本発明の飴全量に対して通常０．０１〜３Ｗ／Ｗ％、好ましくは０．０２５〜２Ｗ／Ｗ％、より好ましくは０．０５〜１Ｗ／Ｗ％である。 In the present invention, the “sodium polyglutamate” is a high-molecular sodium salt obtained by linking glutamic acid with γ-glutamyl bond, which is obtained from a culture solution of Bacillus natto. In the present invention, any sodium polyglutamate may be used, and the production method and the like are not particularly limited, but the content of sodium polyglutamate is usually 0.01 to 3 W / W% based on the total amount of the candy of the present invention, Preferably it is 0.025-2 W / W%, more preferably 0.05-1 W / W%.
本発明において、「イソフラボン」とは大豆の「えぐみ」成分の一つと考えられており、ダイズイン、ゲニスチン、グリシチンなどの成分の総称である。ポリフェノール類の仲間で、フラボノイド群に分類される。本発明では、何れのイソフラボンを用いてもよく、製法等について特に制限はない。本発明のイソフラボンの含有量は、本発明の飴全量に対して通常０．０１〜３Ｗ／Ｗ％、好ましくは０．０１〜２Ｗ／Ｗ％、より好ましくは０．０２５〜１Ｗ／Ｗ％である。 In the present invention, “isoflavone” is considered to be one of the “egumi” components of soybean, and is a general term for components such as soybean, genistin, and glycitin. It is a group of polyphenols and is classified into the flavonoid group. In the present invention, any isoflavone may be used, and the production method and the like are not particularly limited. The content of the isoflavone of the present invention is usually 0.01 to 3 W / W%, preferably 0.01 to 2 W / W%, more preferably 0.025 to 1 W / W% based on the total amount of the candy of the present invention. is there.
本発明において、「キサンタンガム」とは、微生物発酵により得られる高分子である。本発明では、何れのキサンタンガムを用いてもよく、製法等について特に制限はない。市販品として、例えば、「ＳＡＴＩＡＸＡＮＥＴＭ」（ユニテックフーズ株式会社）「サンエース ＮＸＧ−Ｓ」「サンエース ＮＸＧ−Ｃ」（三栄源エフ・エフ・アイ株式会社）などが挙げられる。キサンタンガムの含有量は、本発明の飴全量に対して通常０．０５〜３Ｗ／Ｗ％、好ましくは０．０７５〜２Ｗ／Ｗ％、より好ましくは０．１〜１Ｗ／Ｗ％、更に好ましくは０．２〜１Ｗ／Ｗ％である。配合量が３Ｗ／Ｗ％を超えると、飴の風味・食感に悪影響を与えるため、使用上好ましくない。 In the present invention, “xanthan gum” is a polymer obtained by microbial fermentation. In the present invention, any xanthan gum may be used, and the production method and the like are not particularly limited. Examples of commercially available products include “SATIAXANE ™ ” (Unitech Foods Co., Ltd.), “SAN ACE NXG-S”, and “SAN ACE NXG-C” (SANEIGEN FFI Co., Ltd.). The content of xanthan gum is generally 0.05 to 3 W / W%, preferably 0.075 to 2 W / W%, more preferably 0.1 to 1 W / W%, and still more preferably the total amount of the candy of the present invention. 0.2 to 1 W / W%. If the amount is more than 3 W / W%, the flavor and texture of the candy are adversely affected, which is not preferable in use.
本発明において、「コンブエキス」とは、コンブ目コンブ科の海藻から水やエタノールなどの溶媒にて抽出し、濃縮・ろ過などを行うことで得られるエキスである。本発明では、何れのコンブエキスを用いてもよく、製法等について特に制限はない。市販品として、例えば、「昆布エキスL-A」（佐藤食品工業株式会社）「コンブエキスB5」（三菱商事フードテック株式会社）などが挙げられる。コンブエキスの含有量は、本発明の飴全量に対して通常０．０５〜３Ｗ／Ｗ％、好ましくは０．１〜２Ｗ／Ｗ％、より好ましくは０．２〜１Ｗ／Ｗ％である。 In the present invention, the “kelp extract” is an extract obtained by extracting from a seaweed belonging to the genus Laminariaceae with a solvent such as water or ethanol, and performing concentration and filtration. In the present invention, any kelp extract may be used, and the production method and the like are not particularly limited. Examples of commercially available products include “Konbu Extract L-A” (Sato Food Industry Co., Ltd.) and “Kombu Extract B5” (Mitsubishi Shoji Foodtech Co., Ltd.). The content of the kelp extract is usually 0.05 to 3 W / W%, preferably 0.1 to 2 W / W%, more preferably 0.2 to 1 W / W% based on the total amount of the candy of the present invention.
本発明の「飴」とは、糖類（砂糖、水飴、ブドウ糖、果糖、異性化糖、還元水あめ、マルチトール、ソルビトール、パラチニット、エリスリトール、オリゴ糖など）を主原料とする口腔内で溶解および咀嚼して服用する固形物であり、例えば、ハードキャンディ、ソフトキャンディ、トローチ、錠菓、フィルム剤が挙げられるが、これに限定されるものではなく、また、その製造方法、容器および包装形態に限定されるものではない。糖類の含有量は本発明の飴全量に対して通常７０〜９８Ｗ／Ｗ％、好ましくは９０〜９８Ｗ／Ｗ％である。これら糖類中でも砂糖及び/又は水飴を主原料とした飴は、甘味度が高く、唾液分泌をより促すため好ましい。 The "candy" of the present invention refers to sugars (sugar, starch syrup, glucose, fructose, isomerized sugar, reduced starch syrup, maltitol, sorbitol, palatinit, erythritol, oligosaccharides, etc.) which are dissolved and chewed in the oral cavity. Solids to be taken and taken, for example, hard candy, soft candy, lozenges, tablet confections, and film preparations, but are not limited thereto, and are limited to the production method, container, and packaging form. It is not done. The content of the saccharide is usually 70 to 98 W / W%, preferably 90 to 98 W / W% based on the total amount of the candy of the present invention. Among these saccharides, candy containing sugar and / or starch syrup as a main raw material has a high degree of sweetness and is preferable because it promotes salivation more.
また、本発明の飴にはその他の成分として、塩類（食塩など）、甘味料（アスパルテーム、アセスルファムカリウム、スクラロース、アドバンテーム、ネオテーム、プシコースなど）、酸味料（クエン酸、リンゴ酸、酒石酸、フマル酸、アスコルビン酸、リン酸など）、香料、着色料、保存料、ミネラル類、ビタミン類、アミノ酸及びその塩類、生薬、生薬抽出物、カフェイン、ローヤルゼリー、食物繊維、果汁、ポリフェノール等を本発明の効果を損なわない範囲で適宜に配合することができる。また、酸味料を配合する場合は、本発明の飴全量に対して通常０．１〜３Ｗ／Ｗ％、好ましくは０．２〜２Ｗ／Ｗ％である。配合量が３Ｗ／Ｗ％を超えると、飴の風味や品質安定性に悪影響を与える可能性がある。一方、本発明の飴に発泡成分を含んだ場合、風味や品質の安定性に影響すること、また、製造時に割れや欠けも生じやすくなるという理由から発泡成分を含まないものとするのが好ましい。 In addition, the candy of the present invention includes, as other components, salts (such as salt), sweeteners (such as aspartame, acesulfame potassium, sucralose, advantame, neotame, and psicose), and acidulants (citric acid, malic acid, tartaric acid, and fumaric acid). Acid, ascorbic acid, phosphoric acid, etc.), flavors, coloring agents, preservatives, minerals, vitamins, amino acids and their salts, crude drugs, crude drug extracts, caffeine, royal jelly, dietary fiber, fruit juice, polyphenols, etc. Can be appropriately blended within a range that does not impair the effect of the above. When an acidulant is added, it is usually 0.1 to 3 W / W%, preferably 0.2 to 2 W / W%, based on the total amount of the candy of the present invention. If the amount exceeds 3 W / W%, the flavor and quality stability of the candy may be adversely affected. On the other hand, when the candy of the present invention contains a foaming component, it is preferable that the candy does not contain a foaming component because it affects the stability of flavor and quality, and that cracking and chipping easily occur during production. .
以下に、実施例、比較例及び試験例を挙げ、本発明を更に詳細に説明する。 Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples.
[試験例１]
砂糖１６７ｇと水あめ１６７ｇに水を添加し、常法にて加熱溶解して煮詰め、飴生地３００ｇを調製した。その後、表１及び表２記載の組成となるように各成分を飴生地に添加し、成形、冷却固化させることでハードキャンディ（１個あたり約３．０ｇ）を得た。得られたサンプルについて下記方法により咀嚼時の唾液分泌促進効果を評価した。
（１）精製水約３０ｍＬで洗口した。
（２）コットン球を口に入れて１分間咀嚼した。咀嚼後、コットン球と分泌された唾液を回収し、唾液分泌量を測定した。
（３）精製水約３０ｍＬで洗口した。
（４）サンプル１個を舐めた。
（５）舐め終わってから５分後にコットン球を口に入れて１分間咀嚼した。咀嚼後、同様に、コットン球と分泌された唾液を回収し、唾液分泌量を測定した。
パネル４名にて、サンプルを舐める前後の唾液分泌量を比較し、増加量の平均を算出した。評価基準１に従い、結果を表１に示した。
[Test Example 1]
Water was added to 167 g of sugar and 167 g of starch syrup, and the mixture was heated and dissolved by a conventional method and boiled down to prepare 300 g of candy dough. After that, each component was added to the candy dough so as to have the composition shown in Tables 1 and 2, molded, cooled and solidified to obtain a hard candy (about 3.0 g per piece). The resulting sample was evaluated for salivary secretion promoting effect during mastication by the following method.
(1) The mouth was washed with about 30 mL of purified water.
(2) A cotton ball was put in the mouth and chewed for 1 minute. After mastication, cotton balls and secreted saliva were collected, and the amount of saliva secreted was measured.
(3) The mouth was washed with about 30 mL of purified water.
(4) One sample was licked.
(5) Five minutes after licking, a cotton ball was put in the mouth and chewed for one minute. After mastication, similarly, cotton balls and secreted saliva were collected, and the amount of saliva secreted was measured.
Four panelists compared the amount of saliva secreted before and after licking the sample, and calculated the average increase. The results are shown in Table 1 according to Evaluation Criteria 1.
[評価基準１]
比較例１に対して唾液分泌増加量が１００％未満 ：−
比較例１に対して唾液分泌増加量が１００％〜１０５％未満 ：±
比較例１に対して唾液分泌増加量が１０５％〜１１０％未満 ：＋
比較例１に対して唾液分泌増加量が１１０％〜１３０％未満 ：＋＋
比較例１に対して唾液分泌増加量が１３０％〜１５０％未満 ：＋＋＋
比較例１に対して唾液分泌増加量が１５０％以上 ：＋＋＋＋
[Evaluation criteria 1]
The amount of increase in salivary secretion is less than 100% as compared to Comparative Example 1:
Saliva secretion increase in comparison with Comparative Example 1 is less than 100% to less than 105%: ±
Saliva secretion increase in comparison with Comparative Example 1 is less than 105% to less than 110%: +
Saliva secretion increase in comparison with Comparative Example 1 is 110% to less than 130%: ++
Saliva secretion increase in comparison with Comparative Example 1 is 130% to less than 150%: +++
Saliva secretion increase amount of 150% or more compared to Comparative Example 1: ++++
表１の結果より、比較例２〜６では比較例１に比べ十分な唾液分泌促進作用の向上が認められなかったが、キサンタンガムとポリグルタミン酸ナトリウムを組み合わせた実施例１では唾液分泌促進作用の向上が認められた。表２の結果より、比較例７に対し、キサンタンガムとイソフラボンを組み合わせた実施例４では唾液分泌促進作用の向上が認められた。 From the results in Table 1, it was found that Comparative Examples 2 to 6 did not show a sufficient improvement in salivary secretion promoting action as compared with Comparative Example 1, but Example 1 in which xanthan gum and sodium polyglutamate were combined improved the salivary secretion promoting action. Was observed. From the results in Table 2, it was confirmed that in Example 4 in which xanthan gum and isoflavone were combined, the effect of promoting salivary secretion was improved compared to Comparative Example 7.
[試験例２]
砂糖１６７ｇと水あめ１６７ｇに水を添加し、常法にて加熱溶解して煮詰め、飴生地３００ｇを調製した。その後、表２記載の組成となるように各成分を飴生地に添加し、成形、冷却固化させることでハードキャンディ（１個あたり約３．０ｇ）を得た。得られたサンプルについて下記方法により安静時の唾液分泌促進効果を評価した。
（１）精製水約３０ｍＬで洗口した。
（２）サンプル１個を舐めた。
（３）舐め終わってからは唾液を飲み込まずに溜め込み、１分毎に唾液をカップに吐き出し、３０分までの累積唾液分泌量を測定した。
パネル１名にて本試験を２回行い、累積唾液分泌量の平均を算出した。評価基準２に従い、結果を表２に示した。
[Test Example 2]
Water was added to 167 g of sugar and 167 g of starch syrup, and the mixture was heated and dissolved by a conventional method and boiled down to prepare 300 g of candy dough. Thereafter, each component was added to the candy dough so as to have the composition shown in Table 2, molded, cooled and solidified to obtain a hard candy (about 3.0 g per piece). The resulting sample was evaluated for its salivary secretion promoting effect at rest by the following method.
(1) The mouth was washed with about 30 mL of purified water.
(2) One sample was licked.
(3) After licking, saliva was collected without swallowing, saliva was spit out every 1 minute into a cup, and the cumulative salivary secretion up to 30 minutes was measured.
This test was performed twice by one panel, and the average of the cumulative salivary secretion was calculated. According to Evaluation Criteria 2, the results are shown in Table 2.
[評価基準２]
比較例１に対して累積唾液分泌量が１００％未満 ：−
比較例１に対して累積唾液分泌量が１００％〜１０５％未満：±
比較例１に対して累積唾液分泌量が１０５％〜１１０％未満：＋
比較例１に対して累積唾液分泌量が１１０％〜１３０％未満：＋＋
比較例１に対して累積唾液分泌量が１３０％〜１５０％未満：＋＋＋
比較例１に対して累積唾液分泌量が１５０％以上 ：＋＋＋＋
[Evaluation criteria 2]
Cumulative salivary secretion less than 100% as compared to Comparative Example 1:
Cumulative salivary secretion amount is less than 100% to less than 105% relative to Comparative Example 1: ±
Cumulative salivary secretion amount is less than 105% to less than 110% with respect to Comparative Example 1: +
Cumulative salivary secretion amount is 110% to less than 130% with respect to Comparative Example 1: ++
Cumulative salivary secretion is 130% to less than 150% with respect to Comparative Example 1: +++
Cumulative salivary secretion is 150% or more compared to Comparative Example 1: ++++
表３、４の結果より、安静時の唾液分泌量に対しても、キサンタンガムとポリグルタミン酸ナトリウムを組み合わせた実施例２、５〜７において、唾液分泌促進作用が認められた。さらに、コンブエキスを含んだ実施例３において、実施例２と比べても唾液分泌量が１割以上増大し、強い唾液分泌促進作用が認められた。 From the results of Tables 3 and 4, the salivary secretion-promoting action was also observed with respect to the amount of salivary secretion at rest in Examples 2, 5 to 7 in which xanthan gum and sodium polyglutamate were combined. Furthermore, in Example 3 containing the kelp extract, the amount of saliva secretion increased by 10% or more compared to Example 2, and a strong salivary secretion promoting action was observed.
以下に製剤例を示す。
砂糖と水あめに水を添加し、常法にて加熱溶解して煮詰め、飴生地を調製した。その後、ポリグルタミン酸ナトリウム、キサンタンガム、コンブエキス、茶抽出物、ペパーミントエキス粉末、アスパルテーム、果汁、着色料、酸味料、香料を飴生地に添加し、成形、冷却固化させることでハードキャンディを得た。
Formulation examples are shown below.
Water was added to the sugar and the starch syrup, heated and dissolved in a conventional manner, and boiled down to prepare candy dough. Then, sodium polyglutamate, xanthan gum, kelp extract, tea extract, peppermint extract powder, aspartame, fruit juice, coloring agent, sour agent, and flavor were added to the candy dough, and the mixture was molded and cooled to obtain a hard candy.
本発明により、唾液分泌作用が向上し、口腔やのどへの潤い感が増した飴を提供することが可能となった。よって、本発明を医薬品、医薬部外品及び食品として提供することにより、これらの産業の発展が期待される。 ADVANTAGE OF THE INVENTION According to this invention, it became possible to provide the candy which the saliva secretion action improved and the moist feeling to the oral cavity and the throat increased. Therefore, the development of these industries is expected by providing the present invention as pharmaceuticals, quasi-drugs, and foods.
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| CN114468106A (en) * | 2022-03-11 | 2022-05-13 | 岭南师范学院 | Protease M-assisted isoflavone peptide-barley-folium Rumicis gel soft candy and preparation method thereof |
| CN114468106B (en) * | 2022-03-11 | 2024-01-16 | 岭南师范学院 | Protease M-assisted iso Huang Tongtai-barley grass gel soft sweet and preparation method thereof |
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