JP3097898B2 - Deodorants - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a deodorant comprising a natural ingredient as a main raw material and which can be widely used for foods, beverages, defecation, garbage, industrial wastes and the like.

[0002]

2. Description of the Related Art
It has been known that tea leaves derived from Camellia sinensis and carrot leaves derived from Apiaceae have a deodorizing effect.
However, no effective disclosure has been found for a processing method for more effectively deodorizing these tea leaves and carrot leaves.

[0003] By the way, tea leaves have a unique bitter taste, and if they are added to food as it is, there is a possibility that the texture of the food may be reduced. Therefore, in order to add a tea leaf component to food, it is desirable to eliminate the bitter taste unique to this tea leaf. In addition, carrot leaves have a peculiar smell of carrot leaves, and if added directly to food or the like, there is a possibility that the flavor of the food or the like may be reduced. Therefore, in order to add carrot leaf components to foods and the like, it is desirable to eliminate the smell peculiar to the carrot leaves.

[0004] In view of the above problems, the present invention provides
Derived from tea leaves and carrot leaves, it works effectively as a deodorant for food and beverages, and also as a deodorant for strong odors such as defecation, garbage, industrial waste, etc. Is to provide a deodorant that does not reduce the texture and flavor of the food or beverage.

[0005]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a tea leaf obtained by immersing tea leaves in warm or hot water to elute water-soluble components, drying the obtained tea husks, and pulverizing the tea husks. The present invention provides a deodorant containing dried tea husk dry powder as an active ingredient. In this case, the tea leaves can be from high-grade green tea to lower-grade green tea and stem tea. The temperature of hot water or hot water is 60-9.
5 ° C., immersion time is 2 to 5 minutes, degree of pulverization is 6
Suitably, the mesh size is from 0 to 200 mesh.

[0006] The drying of the tea husk is performed by a freeze-drying method,
It can be carried out by a drying method using a box dryer or other various drying methods. From experiments described below, it has been found that a drying method using a freeze dryer is preferable. It was also found from experiments described below that it is preferable to grind the tea husks more finely. In addition, the concentration of dried tea husk powder is about 3% (mg / ml)
It has also been found that it is preferable to contain such a content as described above.

[0007] The deodorizing effect of this deodorant has been confirmed from experiments described later. This is because tea leaves are immersed in warm or hot water to elute water-soluble components such as tannin and caffeine. By doing so, the unique bitter taste of tea leaves can be eliminated, and at the same time, the protein and fat-soluble components left in the tea hull have a deodorizing effect, and by further grinding this, the contact area with the deodorizing component increases, It is considered that the deodorizing effect was further enhanced.

[0008] The present invention also provides a deodorant comprising, as an active ingredient, a carrot leaf blanched dry powder obtained by blanching carrot leaves with hot or hot water, drying and pulverizing the carrot leaves. In this case, the temperature of the hot water or hot water is 6
It is appropriate that the temperature is 0 to 100 ° C., the treatment time is 2 to 20 minutes, and the degree of pulverization is 60 to 200 mesh.

[0009] Carrot leaves can be dried by a freeze dryer, a box dryer, microwave drying, or other various drying methods. Drying method was found to be preferable. It is also preferable to grind more finely,
It became clear from the experiment described later. Further, it has been found that it is preferable to include the carrot leaf blanching-treated dry powder in a concentration of about 2% (mg / ml) or more.

[0010] Such blanching treatment is generally carried out for the purpose of deactivating the enzyme. However, in the present deodorant, the odor peculiar to carrot leaves is eliminated by this treatment,
At the same time, it has been confirmed from experiments described later that the deodorizing effect is enhanced.

[0011] The present invention further provides a mixture of the above-mentioned dry powder of tea husk and the above-mentioned dry powder of carrot leaf blanching.
Mixture, particularly preferably blending approximately equal amounts of each
The present invention provides a deodorant containing the mixture obtained as an active ingredient. When the tea husk dry powder and the carrot leaf blanching processed dry powder are blended, the deodorizing effect is significantly increased as compared with the case where each is used alone, and particularly when both are blended in an equal amount, it is further significantly enhanced. It became clear from the experiment described later.

Further, when one or both of high-fat milk powder, fresh cream and cyclodextrin are added to the above-mentioned deodorant, the deodorizing effect can be remarkably enhanced. In this case, the concentration of the high-fat milk powder or the fresh cream is suitably 0.25 to 10% (mg / ml), and the concentration of the cyclodextrin is suitably 0.5 to 20% (mg / ml). Particularly, the concentration of both high-fat milk powder or fresh cream and cyclodextrin is 1.5% (mg
/ Ml), it was found from the experiment described later that the deodorizing effect was significantly increased when the content was added.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION

(Deodorizing Effect Test) First, the deodorizing effect tests performed in the following Examples 1 to 6 will be described.

The test for deodorizing effect on garlic odor was carried out by detecting diallyl disulfide having the strongest odor among garlic odors by gas chromatography.
20 ml of distilled water is added to 4 g of the ready-made grated raw garlic, and the grated raw garlic is ground into smaller pieces with an ultra-high-speed homogenizer. This is dispensed in 2 ml portions into 22 ml vials, one of which is used as a control, and each test substance is added to the other vials, stirred well, and sealed.
Then, the vial is set in a headspace autosampler (Perkin Elmer HS-40), measured and recorded by gas chromatography (Auto System Gas Chromatograph manufactured by Perkin Elmer), and the odor intensity and odor are determined from the peak area of diallyl disulfide. Residual ratio ((odor intensity after addition of test substance / control odor intensity) × 10
0), and the deodorizing rate (100-remaining odor) was calculated. The conditions of the headspace autosampler were as follows: a sample temperature of 60 ° C., a needle temperature of 110 ° C., a transfer tube temperature of 120 ° C., a sample heating time of 10 minutes, an injection time of 0.05 minutes, and gas chromatography conditions of He 40 ml / min, H _2. 65ml / min,
Air 90ml / min, column temperature 90 ° C, injection temperature 1
50 ° C, detector temperature 300 ° C, FPD detector
(Flame photometric detector) was used.

The test for deodorizing effect on bad breath was conducted by detecting methyl mercaptan, which is a main cause of bad breath, by gas chromatography. The conditions and procedure were the same as in the above-mentioned garlic odor deodorizing effect test.

The test for deodorizing effect on fish odor (meat odor) was carried out by detecting trimethylamine, which is the main cause thereof, by gas chromatography. A 10 ppm aqueous solution of trimethylamine was used as a control, and other conditions and procedures were performed in the same manner as in the above-described test for deodorizing garlic. However, the headspace autosampler conditions are:
Sample temperature 70 ° C, needle temperature 80 ° C, transfer tube temperature 90 ° C, sample heating time 10 minutes,
The injection time was 0.05 minutes, and the conditions for gas chromatography were He 40 ml / min, H ₂ 40 ml
/ Min, air 75ml / min, column temperature 90 ° C,
The injection temperature was 140 ° C., the detector temperature was 140 ° C., and a FID (hydrogen ion detector) was used as the detector.

In the test for deodorizing effect on fecal odor, skatole (3-methylindole) which is a factor of fecal odor was used as a control.

(Embodiment 1) 1. Processing of Tea Leaves An intermediate-grade green tea was immersed in hot water at 70 ° C. for 2 minutes to elute water-soluble components to form a tea husk (extraction residue), which was then ground by a cutter and pureed to obtain a tea husk puree. The obtained tea husk puree is dried using a box drier or a freeze drier to obtain a tea husk box-shaped dry product or a tea husk freeze-dried product, which is further pulverized with a crusher to obtain a 60-200 mesh tea husk box-shaped dry product. Powder or freeze-dried tea husk powder was obtained. As a result,
By freeze-drying, 15.0 g of a tea-shell freeze-dried product was obtained for 100 g of tea-shell puree, and 11.7 g of a 100-mesh tea-shell freeze-dried powder was obtained. Incidentally, the yield in the case of box-shaped drying was almost the same.

2. Sensory evaluation of the dried tea husk powder The judgment of 10 inspectors on the color, bitter taste and texture of the 100-mesh tea husk box-shaped dry powder and the freeze-dried tea husk powder obtained by the above processing was compared with commercially available matcha. I let it. The results were as follows.

Matcha tea shell box dry powder Tea shell freeze-dried powder color good brown change good bitter taste strong weak weak overall texture bad good good

From this, it was clarified that any of the dried tea husks powders produced by the above-mentioned processing had a significantly reduced bitter taste and a very good texture as compared with matcha. In addition, it was also revealed that the freeze-dried tea husk had better color and texture compared to the tea husk box-shaped dry powder.

3. The deodorizing effect on the garlic odor of the dried tea husk powder The 100-mesh tea shell box-shaped dry fine powder and the freeze-dried tea husk fine powder obtained by the above processing were subjected to a deodorizing effect test on the garlic odor (diallyl disulfide). The same deodorizing effect test was also performed on the dried tea shell box-shaped product (unground) obtained in the course of the processing method, and the results are summarized in FIG. As a result, both of the dried fine powder and the dried product showed a high deodorizing effect, and particularly, the tea husk dry fine powder crushed to 100 mesh showed a higher deodorizing effect than the unground tea husk box-shaped dry product. Was. Also, comparing the drying methods, freeze-drying exhibited a higher deodorizing effect than box-shaped drying.

4. Relationship between Degree of Pulverization and Deodorizing Effect The freeze-dried tea husk obtained in the above process is pulverized into particles of various sizes, and coarse powder (40 mesh or less), powder (40 to 80) Mesh), fine powder (80
Each of the three types of freeze-dried tea shell powders (mesh or larger) was subjected to a deodorizing effect test on garlic odor (diallyl disulfide), and the results are shown in FIG. In addition, sensory examination was performed on the texture by 10 inspectors. The results are shown below.

Degree of pulverization coarse powder pulverized fine powder (equivalent to matcha) bad texture good to eat very good

FIG. 2 reveals that finer pulverization exhibits a higher deodorizing effect. Further, the sensory evaluation revealed that the texture of the fine powder (crushed to 80 mesh or more) was extremely good as compared with other powders.

[5] Relationship between the amount added and the deodorizing effect on garlic odor (diallyl disulfide) Deodorization by changing the concentration of freeze-dried fine powder of tea shell (100 mesh) against diallyl disulfide in the range of 0 to 5% (mg / ml) An effect test was performed to determine the residual ratio of odor at each concentration, and the results are shown in FIG. From this, it became clear that when 3% (mg / ml) or more of the freeze-dried fine powder of tea leaves was added, the odor remaining rate was 40% or less, that is, the deodorization rate was 60% or more.

6. Deodorizing effect on halitosis (methyl mercaptan) A deodorizing effect test was performed on a freeze-dried fine powder of tea shell (100 mesh) and a mushroom extract already known to have a deodorizing effect on aqueous solutions of methyl mercaptan adjusted to various concentrations. That is, 0, 15, 22.5, 3
2 ml of an aqueous methyl mercaptan solution adjusted to 0, 37.5 ppm was prepared, and 10 mg of a sample was added to each aqueous solution. Immediately after and 90 minutes after the addition, a deodorizing effect test was performed. ) Was calculated and compared. The results are shown in FIGS. 4 and 5, respectively.

Thus, the deodorizing effect of the mushroom extract decreases as the methyl mercaptan concentration increases,
Moreover, the deodorizing effect was lower 90 minutes after the addition than immediately after the addition, and about 10% at 90 minutes after the addition at 37.5 ppm.
While the residual ratio of the odor was observed to a certain degree, the deodorizing effect of the freeze-dried fine powder of tea husk was significantly higher 90 minutes after the addition than immediately after the addition, and 90 minutes after the addition at any concentration. The residual ratio of odor was 1% or less. In other words, it has been clarified that the freeze-dried fine powder of the tea husk has a better deodorizing effect than the mushroom extract with respect to methyl mercaptan, and that the deodorizing effect is further enhanced with time.

(Embodiment 2) Processing of carrot leaves 12 in hot water at 90 ° C to deactivate carrot leaves
After immersion for a minute and blanching,
And then dried at 60 ° C. for 60 minutes for 30 minutes and then at 30 ° C. for another 30 minutes and dried at 90 ° C. for 15 minutes (temperature rising method). I got

2. Deodorizing effect of carrot leaf blanched treatment dried product obtained by blanching treatment dried product obtained by the above-mentioned various drying methods and carrot leaves without blanching treatment under the same conditions as the above-mentioned heating method Non-branched treated temperature-dried product, similarly unbranched treated constant-temperature dried product obtained by drying carrot leaves in a box dryer at 90 ° C. for 90 minutes without blanching treatment, and similarly blanched Carrot leaves in a microwave (600
W) was dried for 5 minutes, and the unbranched microwave oven dried product was subjected to a deodorizing effect test on garlic odor (diallyl disulfide), and the residual ratio of odor was determined. The results are shown in FIG. . From this, it became clear that the deodorizing rate was significantly improved by the blanching treatment.

3. Relationship between blanching treatment time and drying method after blanching treatment, and deodorant effect Carrot leaves are blanched for 4 minutes or 12 minutes,
The obtained processed material is dried at 90 ° C. in a box dryer, freeze-dried,
Alternatively, the blanched dried product obtained by microwave drying is pulverized to 100 mesh, and the obtained blanched dried fine powder is subjected to a deodorizing effect test for garlic odor (diallyl disulfide). 7 is shown.

Further, a sensory examination was carried out by 10 inspectors on the blanched dry powder, fresh leaves and unbranched box-shaped dry fine powders obtained by the above-mentioned various drying methods, and the carrot leaves had a bad odor. Was determined. The results were as follows.

Fresh leaf Carrot leaf odor Unbranched box-shaped dry fine powder Carrot leaf odor absent Box-shaped dry 4 minutes after blanching treatment Carrot leaf odor reduction slightly Box-dried carrot 12 minutes after blanching treatment Decrease of dislike odor of leaves Microwave drying 4 minutes after blanching treatment Disappearance odor of carrot leaves Slightly decrease microwave drying after 12 minutes of blanching treatment Smell is reduced very much. Freeze drying after 4 minutes of blanching treatment. Lyophilized after blanching treatment for 12 minutes Almost no smell

As a result, according to FIG. 7, in both the box-shaped drying and the freeze-drying, the blanching treatment time of 12 minutes was higher than that of 4 minutes, and the baking treatment time was higher than that of 4 minutes. Then, it became clear that it was also good for removing the bad smell of carrot leaves. On the other hand, with respect to the microwave drying, on the other hand, the results obtained when the blanching treatment time was 4 minutes were higher than those obtained when the blanching treatment time was 12 minutes. In addition, a comparison between the box-type drying method and the freeze-drying method revealed that the freeze-drying method had a higher deodorizing effect, and was also effective in removing the unpleasant odor of carrot leaves.

4. Relationship between degree of pulverization and texture After carrot leaves are blanched for 12 minutes, freeze-dried, and pulverized the resulting blanched dried product into particles of various sizes, coarse powder (40 mesh or less), powder (40-80 mesh), fine powder (80
(Mesh or more) were used as dry powder of carrot leaves, and each of them was subjected to a sensory examination by 10 inspectors to judge the texture. The results were as follows.

Particle size coarse powder pulverized fine powder texture bad to eat very good

From the results, it was found that the smaller the particle size, the better the texture, and the finer the degree of pulverization, the higher the texture.

5. Relationship between added amount and deodorant effect After carrot leaves were blanched for 12 minutes, they were freeze-dried, and further pulverized to 100 mesh to obtain carrot leaf blanched dry fine powder. This carrot leaf blanching-treated dry fine powder is added to the garlic odor (diallyl disulfide) in an adjusted concentration of 0.5 to 5% (mg / ml), and the deodorizing effect is obtained for each. A test was performed to determine the residual ratio of odor at each concentration, and the results are shown in FIG. From this, it became clear that the residual rate of odor becomes 50% or less, that is, the deodorizing rate becomes 50% or more when carrot leaf dry fine powder is added at about 2% (mg / ml) or more.

Example 3 The deodorizing effect of the freeze-dried fine powder of tea husks, the freeze-dried fine powder of carrot leaf blanching treatment and the matcha on fecal odor (3-methylindole) was tested by the following sensory evaluation.

Skatole is dissolved in ethanol to 70
A 100 ppm aqueous solution of skatole was dispensed into a 10-ml test tube with a stopper, and the mixture was left standing for 15 minutes after sealing to serve as a control. On the other hand, test substances (freeze-dried fine powder of tea shell, freeze-dried fine powder of carrot leaf blanching and powdered green tea) were placed in a 10 ml test tube with a stopper so as to have a total weight of 60 mg. Solution 10
Each μl was dispensed, left standing for 15 minutes after sealing, and subjected to sensory evaluation. The freeze-dried fine powder of tea husk was obtained in the same manner as in Example 1, the freeze-dried fine powder of carrot leaf blanching was obtained in the same manner as in Example 2, and the matcha was a commercially available product. The sensory examination was carried out by ten inspectors sniffing the odor in the test tube containing each sample, and rating the odors in the order from those having no odor to those having strong odor.
The results are summarized below.

Rank 1 A mixture of carrot leaf blanching processed freeze-dried fine powder and tea hull freeze-dried fine powder (1: 1) Rank 2 Tea husk freeze-dried fine powder Rank 3 Carrot leaf blanching processed freeze-dried fine powder Rank 4 Matcha

As a result, the deodorizing effect on skatole (3-methylindole), which is one of the fecal odors, was highest in a 1: 1 mixture of freeze-dried fine powder of carrot leaf blanching and freeze-dried fine powder of tea shell. Next, it was found that the concentration was reduced in the order of the freeze-dried fine powder of tea husk alone, the freeze-dried fine powder of carrot leaf blanching treatment alone, and matcha.

Example 4 Next, the deodorizing effect when the freeze-dried fine powder of tea husks and the freeze-dried fine powder of carrot leaf blanching were mixed was examined.

After immersing the intermediate-grade green tea in hot water in the same manner as in Example 1, freeze-drying and pulverizing it to 100 mesh to obtain a freeze-dried fine powder of tea husks and carrot leaves in the same manner as in Example 2 for 12 minutes After blanching, freeze-dry, 100
20:40, 30:30, 4:30, carrot leaf blanching-treated freeze-dried fine powder obtained by pulverizing into a mesh.
The mixture was mixed at a weight ratio of 0:20, and each mixture was subjected to a deodorizing effect test on garlic odor (diallyl disulfide). The results are shown in FIG.

As a result, if the freeze-dried fine powder of tea hulls and the freeze-dried fine powder of carrot leaf blanching are mixed, the same amount of the freeze-dried fine powder of tea husk alone or the freeze-dried fine powder of carrot leaf blanching alone can be obtained. In comparison, the deodorization rate was remarkably increased. In particular, when the mixing ratio was set to 1: 1, it was also clear that the deodorization rate was significantly increased as compared with other mixing ratios.

Next, with respect to the mixture of each of the above weight ratios,
A deodorizing effect test was performed on fish odor (trimethylamine), and the results are shown in FIG. As a result, similarly to the case of the deodorizing effect on the garlic odor, it was clarified that when they were combined one by one, the highest deodorizing rate was exhibited.

Example 5 Next, the deodorizing effect when a high-fat milk powder and cyclodextrin were added to a mixture of a freeze-dried fine powder of tea shell and a freeze-dried fine powder of carrot leaf blanching was examined.

1. Confirmation of the deodorizing effect of various beverages To compare the deodorizing effect of various beverages on the garlic odor (diallyl disulfide), mix freshly ground garlic and various beverages in a volume ratio of 1: 1 (50%). A deodorizing effect test was performed on garlic odor (diallyl disulfide) under the same conditions, and the results are shown in FIG. Thus, the highest deodorizing effect was observed in milk.

2. Deodorizing effect of milk and milk components A deodorizing effect test was conducted on garlic odor (diallyl disulfide) under the same conditions for milk and each fraction obtained by dividing milk components into whey, casein, skim milk powder, and fresh cream. Is shown in FIG. As a result, the strongest deodorizing effect was found in the fresh cream fraction among the milk components, and it became clear that the higher fat fraction had the deodorizing effect.

3. Relationship between concentration of fresh cream and deodorant effect 2 g of a commercially available grated fresh garlic dissolved in 60 ml of distilled water was added to 1 ml of distilled water, and fresh cream was added to this aqueous solution at various concentrations. Deodorizing effect test at each concentration, deodorizing rate (residual rate of odor)
And the results are shown in FIG. From this, it was revealed that when fresh cream was added at a rate of 3% (mg / ml) or more, the residual rate of odor was 40% or less, that is, the deodorant rate was about 60% or more.

4. Relationship between the amount of high-fat milk powder (milk fat content of 60% or more) and the deodorizing effect An aqueous solution prepared by dissolving 4 g of commercially available grated raw garlic in 20 ml of distilled water was prepared and adjusted to various concentrations in this aqueous solution. A high-fat milk powder was added, a deodorizing effect test was performed on garlic odor (diallyl disulfide) at each concentration, and the deodorizing rate (residual rate of odor) was determined.
It was shown to. From this, 0.5% of high fat milk powder (mg / m
It was found that the addition of l) or more resulted in a residual odor of 40% or less, that is, a deodorant rate of 60% or more.

5. Relationship between the concentration of cyclodextrin and deodorizing effect An aqueous solution prepared by dissolving 4 g of commercially available grated raw garlic in 20 ml of distilled water was prepared, and cyclodextrin was added to the aqueous solution so as to have various concentrations. A test was conducted to determine the deodorizing rate (residual rate of odor), and the results are shown in FIG. From this, it became clear that when cyclodextrin was added at a rate of 0.5% (mg / ml) or more, the residual rate of odor was 45% or less, that is, the deodorizing rate was about 55% or more.

6. Deodorizing effect when high-fat milk powder and cyclodextrin are added to a mixture of dry powder of tea husk and dry powder of carrot leaf In the same manner as in Example 1 in 2 ml of an aqueous solution obtained by dissolving 4 g of commercially available grated raw garlic in 20 ml of distilled water 60 mg of a mixture obtained by mixing the freeze-dried fine powder of the tea husk obtained in the above and the freeze-dried fine powder of the carrot leaf blanching obtained in the same manner as in Example 2 at a weight ratio of 1: 1, and then further adding thereto The high-fat milk powder and the cyclodextrin were prepared at concentrations of 0, 0.25, 0.5, 1.0, 1.5% (mg / m
1) Various combinations were added so as to satisfy 1), a deodorizing effect test was performed at each concentration to determine a deodorizing rate (residual rate of odor), and the results are shown in FIG.

From this, the deodorization rate is increased by adding either high-fat milk powder or cyclodextrin, but especially when the high-fat milk powder concentration is 1.5% (mg / ml), the cyclodextrin concentration is increased. It was clarified that the deodorization rate was significantly increased with the increase in the concentration of both the high-fat milk powder and the cyclodextrin at 1.5% (mg / ml).

Example 6 The deodorizing effect of a trial product formulated in accordance with the present invention was examined in comparison with a conventional deodorant and substances already known to have a deodorizing effect.

1. Deodorizing effect test on garlic odor (diallyl disulfide) Deodorizing effect on garlic odor (diallyl disulfide) for each of the prototype according to Production Example 3 (K1 prototype No. 1) and existing deodorants A and B Test,
The result is shown in FIG. Both existing deodorants A and B are sold as deodorants for food additives and contain at least tea extract (not residue), vitamins, powdered sugar, lactose and Avicel. As a result, the prototype of the present invention (K1 prototype No. 1) is significantly less garlic odor (diallyl disulfide), which emits the strongest malodor among garlic odors, than conventional deodorants A and B. Excellent deodorizing effect was exhibited.

2. Deodorizing effect test for methyl mercaptan, which is one of the causes of bad breath Methyl mercaptan standard product (manufactured by Tokyo Chemical Industry)
The solution was diluted 0000-fold and adjusted to a final concentration of 10 ppm aqueous solution, and 2 ml of this aqueous solution was added to the test sample of the present invention (K1 prototype No. 1), the existing deodorants A and B and the high-fat Powdered milk was added in an amount of 20 mg, and a deodorizing effect test was performed on each of them to determine the deodorizing rate (residual rate of odor). As a result, the existing deodorant A,
B shows only about 40% of the deodorant A having a high deodorizing effect, but the prototype of the present invention (K1 prototype 1)
No.) showed almost complete deodorizing effect.

(Production Example 1) 1 g tablet confectionery (1) Freeze-dried fine powder of tea husk 20.0% 200 mg (2) Freeze-dried fine powder of carrot leaf blanching 20.0% 200 mg (3) Oligosaccharide 15.0 (4) High fat milk powder 5.0% 50mg (5) Excipient 25.0% 250mg (6) Sweetener 10.0% 100mg (7) Citric acid 1.0% 20mg (8) Dextrin 2. 0% 20mg (9) Glycerin fatty acid ester 2.0% 20mg

(Production Example 2) 1 g tablet confectionery (1) Freeze-dried fine powder of tea husk 10.0% 100 mg (2) Freeze-dried fine powder of carrot leaf blanching 10.0% 100 mg (3) Oligosaccharide 20.0 200 mg (4) High-fat milk powder 25.0% 250 mg (5) Excipient 20.0% 200 mg (6) Sweetener 2.0% 20 mg (7) Citric acid 10.0% 100 mg (8) Flavor 1. 0% 10mg (9) Coating agent 2.0% 20mg

(Production Example 3) 1 g tablet confectionery (1) Freeze-dried fine powder of tea shell 10.0% 100 mg (2) Carrot leaf blanching treated freeze-dried fine powder 10.0% 100 mg (3) Oligosaccharide 20.0% 200 mg (4) High-fat milk powder 10.0% 100 mg (5) Excipient 30.0% 300 mg (6) Sweetener 15.0% 150 mg (7) Citric acid 3.0% 30 mg (8) Flavor 2.0 % 20mg

[0061]

As described above, the deodorant of the present invention is effective against malodor caused by sulfides such as diallyl disulfide and methyl mercaptan which are generated as bad breath after eating garlic, raccoon or foods containing them. However, it also effectively deodorizes odor caused by trimethylamine generated as bad breath after eating fish and meat, and also deodorant odor caused by scatol as defecation odor. When used in beverages, it does not reduce the texture and flavor of the food or beverage, so by adding it to food or beverage and ingesting it orally, it effectively suppresses bad breath, defecation odor, etc. be able to.

In addition, malodors caused by sulfides, amines, and the like generated as putrefaction odors from kitchen garbage, etc.
Sprinkling the deodorant of the present invention on the source of putrefaction odor can effectively suppress putrefaction odor.

[Brief description of the drawings]

FIG. 1 is a graph comparing the deodorizing effect of dried tea husk powder on diallyl disulfide by various drying methods.

FIG. 2 is a graph comparing the deodorizing effect of dried tea husk powder on diallyl disulfide by various degrees of pulverization.

FIG. 3 is a graph showing the relationship between the concentration of freeze-dried fine powder of tea husks and the deodorizing rate of diallyl disulfide.

FIG. 4 is a graph showing the relationship between the deodorizing rate of a freeze-dried fine powder of tea leaves and mushroom extract to methyl mercaptan and methyl mercaptan concentration immediately after addition.

FIG. 5 is a graph showing the relationship between the deodorizing rate of freeze-dried fine powder of tea leaves and mushroom extract to methyl mercaptan and methyl mercaptan concentration 90 minutes after addition.

FIG. 6 is a graph comparing the deodorizing effects of carrot leaf powder on diallyl disulfide by various processing methods.

FIG. 7 is a graph comparing the deodorizing effects of carrot leaf fine powder on diallyl disulfide by various blanching treatment times and subsequent drying methods.

FIG. 8 is a graph showing the relationship between the addition concentration of carrot leaf blanching-treated dry fine powder and the deodorizing rate for diallyl disulfide.

FIG. 9 is a graph comparing deodorizing effects on diallyl disulfide when a freeze-dried fine powder of tea husk and a dry fine powder of carrot leaf blanching are mixed in various ratios.

FIG. 10 is a graph comparing the deodorizing effect on trimethylamine when the freeze-dried fine powder of tea husks and the dry fine powder of carrot leaf blanching are mixed in various ratios.

FIG. 11 is a graph comparing the deodorizing effects of various beverages on diallyl disulfide.

FIG. 12 is a graph comparing the deodorizing effects of milk and its components on diallyl disulfide.

FIG. 13 is a graph showing the relationship between the added concentration of fresh cream and the deodorizing effect on diallyl disulfide.

FIG. 14 is a graph showing the relationship between the additive concentration of high-fat milk powder and the deodorizing effect on diallyl disulfide.

FIG. 15 is a graph showing the relationship between the concentration of cyclodextrin added and the deodorizing effect on diallyl disulfide.

Fig. 16 Deodorization of diallyl disulfide when cyclodextrin and high-fat milk powder are added at various concentrations to a mixture of freeze-dried fine powder of tea husk and dry fine powder of carrot leaf blanching at a ratio of 1: 1 It is the graph which showed the relationship with the effect.

FIG. 17 is a graph comparing the deodorizing effects of a trial product of the present invention and an existing deodorant with diallyl disulfide.

FIG. 18 is a graph comparing the deodorizing effects of a prototype of the present invention and an existing deodorant on methyl mercaptan.

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Iwao Sakane 21 Goddess of Sagara-cho, Haibara-gun, Shizuoka Prefecture Inside of ITO EN Central Research Laboratory Co., Ltd. (56) References JP-A-6-269489 (JP, A) JP-A-7 JP-A-298849 (JP, A) JP-A-55-131358 (JP, A) JP-A-52-105259 (JP, A) JP-A-53-41440 (JP, A) JP-A-4-163372 (JP, A) JP-A-58-124452 (JP, A) JP-B-61-40646 (JP, B2) (58) Fields investigated (Int. Cl. ⁷ , DB name) A61L 9/00-9/22 A23L 1 / 212 A61K 7/32

Claims (8)

(57) [Claims] 1. Tea leaves are immersed in hot water or hot water to elute water-soluble components, the obtained tea husks are dried, and the tea husk dry powder obtained by pulverization and carrot leaves are brunched with hot or hot water. A deodorant comprising, as an active ingredient, a mixture obtained by mixing carrot leaf blanching-treated dry powder obtained by carburizing, drying and pulverizing. 2. Tea shell dry powder and carrot leaf blanching
Characterized by blending and mixing approximately equal amounts of treated dry powder
The deodorant according to claim 1, wherein 3. The tea husk dry powder, wherein the tea husk is freeze-dried.
3. The method according to claim 1, wherein
Deodorant. 4. The dry powder of the carrot leaf blanching treatment
The end is freeze-dried after blanching
The deodorant according to any one of claims 1 to 3, wherein
Agent. 5. A deodorant comprising, as an active ingredient, a carrot leaf blanched dry powder obtained by blanching carrot leaves with warm or hot water, drying and pulverizing. 6. The dry powder of the carrot leaf blanching treatment.
The end is freeze-dried after blanching
The deodorant according to claim 5, characterized in that: 7. Carrot leaf blanching treated dry powder
A charcoal containing at least about 2% (mg / ml)
7. The deodorant according to claim 5 or 6. 8. The deodorant according to claim 1 , wherein high-fat milk powder or fresh cream, cyclodextrin, or a mixture thereof is added.