JP3501815B2 - Bad breath removing composition and bad breath removing food containing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for removing bad breath and a food for removing bad breath containing the composition.

[0002]

2. Description of the Related Art The major components of bad breath are amines, ammonia, hydrogen sulfide, methyl mercaptan, etc. in which protein components are decomposed, and in particular, methyl mercaptan has a clear correlation with the strength of bad breath. Further, as smells derived from foods and drinks, there are alcohol in sake, diallyl sulfide, dipropyl sulfide which is an odor component of garlic, and a pyridine derivative which is an odor component of tobacco. Thus, halitosis is a complex mixture of various components.

Heretofore, as a method of removing bad breath, a method of masking a bad odor with an aromatic substance such as a fragrance has been mainly used. However, a masking agent such as a fragrance is not a method of giving an unpleasant feeling due to the strength of its own odor, or essentially removing a malodor.
In addition, chlorophylls have been used as deodorants used in the oral cavity for a long time, but their deodorizing effect was not satisfactory. On the other hand, in recent years, the deodorizing effect of green tea flavonoids has been drawing attention, and various techniques have been proposed for this. Japanese Examined Patent Publication No. 58-18098 discloses a deodorant containing a heat extract of a camellia plant or a camphoraceae plant as a solvent as an active ingredient, but the deodorant effect was not sufficient like chlorophyll. In order to enhance the deodorizing effect, a deodorant containing a dry fraction of tea as an active ingredient (Japanese Patent Publication No. 61-8694) and a deodorant obtained by heating and saponifying a green tea component with caustic (Japanese Patent Publication No. 01-2397). ),
There is disclosed a deodorant composition (Japanese Unexamined Patent Publication No. 60-153778) and the like, which comprises a fermented Camelliaceae plant leaf extract as an active ingredient. However, in these cases, the deodorizing effect on a wide range of malodorous components contained in halitosis (for example, cigarette odor) cannot be expected. That is, the active ingredient is often removed more than necessary.

[0004]

From the above viewpoints, it is desired to develop a composition for removing bad breath, which has a strong deodorizing effect against various kinds of malodors and is highly safe for the human body. It is rare.

[0005]

As a result of intensive studies to solve the above problems, the present inventors extracted green tea with hot water, prepared this extract to a refraction sugar level of 15 to 25, and ~ 100 ℃
It was found that the component obtained by removing the insoluble component generated by heating for 1 to 5 hours has an excellent deodorizing effect on halitosis and is extremely safe, and thus the present invention is completed. I arrived. That is, in the present invention, green tea is extracted with hot water, and the extract is prepared to have a refraction concentration of 15 to 25,
A breath freshening composition containing a component obtained by removing an insoluble component generated by heating at 0 ° C for 1 to 5 hours, and a breath fresh food containing the same.

The composition for removing halitosis of the present invention is obtained as follows. That is, green tea (Camellia sinensis) was extracted with hot water, and the extract obtained by removing the raw material residue was prepared to a refraction sugar content of 15 to 25, which was heated at 80 to 100 ° C for 1 to 5 hours to produce the insoluble matter. By removing the components by filtration, an extract containing the active ingredient is obtained. By removing the solvent from this extract, the active ingredient is obtained as a yellowish brown to brown powder. In the above invention, in order to remove the insoluble component in the hot water extract of green tea, it is necessary to set the extract to a refraction sugar content of 15 to 25. Most preferred is 20-23. Set this value to 80-100 ℃
This is because the insoluble component in the extract is precipitated and can be easily removed by heating for 1 to 5 hours. When the refracted sugar content is set low, the heating temperature can be set low and the heating time can be set short. If you set the refraction sugar to a high level,
The insoluble component will not precipitate unless the heating temperature is set high and the heating time is set long. By removing the solvent from the extract from which the insoluble component has been removed by the above operation, the active ingredient is obtained as a tan to brown powder. However, the refraction sugar content is
Below 15 it becomes difficult to remove the solvent and above 25 no insoluble components precipitate even after prolonged heating at high temperature. As described above, the product of the present invention obtained by removing the insoluble component in the hot water extract of green tea has improved solubility in a solvent as compared with the hot water extract of green tea in which the insoluble component is not removed. Further, when added to food, the original taste of food is not impaired, and the deodorizing effect is increased. That is, unnecessary removal of the active ingredient found in the prior art is suppressed, and only the component not related to deodorization is effectively removed. The composition for removing bad breath of the present invention thus obtained contains a polyphenol compound as a main component, and also contains many components such as saccharides, amino acids, and organic acids.
The mechanism of deodorization is not clear, but the inclusion of various polyphenolic compounds, addition reaction, absorption by sugars, adsorption, chemical reaction such as amino acid and neutralization reaction by organic acid, etc. Presumed to work. Therefore, it has a strong deodorizing effect against a very wide variety of malodors. Next, the present invention will be specifically described with reference to Examples and Test Examples.

[0007]

【Example】

Example 1 100 kg of dried tea leaves were extracted with 1,000 liters of hot water,
The extract obtained by removing the raw material residue is adjusted to a refraction degree of sugar 22 to 23, heated at 85 to 90 ° C. for 4 hours, and the resulting insoluble component is removed by filtration. The filtrate was distilled off under reduced pressure to obtain 28 kg of a product. The ingredients in the obtained product are
4.2%, ignition residue 12.4%, polyphenols 28.6%,
Caffeine was 5.2%, free reducing sugar was 13.4%, alcohol precipitated polymer was 30.8%, and other was 3.1%.

Example 2 100 kg of fresh green tea leaves were extracted with 1000 liters of hot water,
The extract obtained by removing the raw material residue is adjusted to a refraction sugar content of 22 to 23, this is heated at 90 to 100 ° C. for 2 hours, and the resulting insoluble component is removed by filtration. The filtrate was distilled off under reduced pressure to obtain 2.5 kg of a product. The components in the obtained product are 4.0% by weight loss on drying, 12.2% by ignition residue, and 29.0% by polyphenols.
%, Caffeine 5.5%, free reducing sugar 13.3%, alcohol precipitated polymer 30.3%, amino acid 2.5%, and other 3.2%.

Example 3 100 kg of dried green tea was extracted with 1000 liters of hot water, the raw material residue was removed, and the resulting extract was distilled under reduced pressure to obtain 30 kg of greenish brown powder. Dissolve water in this and add 20
~ 22, heated at 80-90 ° C for 5 hours and the resulting insoluble components removed by filtration. The solvent of this filtrate was distilled off under reduced pressure to obtain 25 kg of a product. Ingredients in the obtained product are: loss on drying 4.5%, ignition residue 13.0%, polyphenols 28.3%, caffeine 5.0%, free reducing sugar 13.0%, alcohol-precipitated polymer 31.1%, amino acids 2.3%, etc.
It was 2.8%.

[0010]   Example 4. Candy     Sand sugar 54.2     Starch syrup 40.0     Acids 0.7     Inventive product of Example 1 0.1     Water 5.0 ────────────────────────────────────       Total 100.0 (% total)

[0011]   Example 5. Chewing gum     Gum base 20.0     Sand sugar 60.0     Crystal glucose 18.9     Fragrance 1.0     Inventive product of Example 1 0.1 ────────────────────────────────────       Total 100.0 (% total)

[0012]   Example 6. caramel     Sand sugar 32.0     Starch syrup 20.0     Powdered milk 40.0     Hardened oil 4.0     Food salt 0.6     Vanilla flavor 0.02     Inventive product of Example 1 0.1     Water 3.28 ────────────────────────────────────       Total 100.0 (% total)

[0013]   Example 7. Beverage     Fructose glucose liquid sugar 15.0     Citric acid 0.2     Inventive product of Example 1 0.1     Water 84.7 ────────────────────────────────────       Total 100.0 (% total)

Comparative Example 1 Solubility in water was evaluated for the product of the present invention obtained in Example 1 and a hot water extract of green tea (referred to as green tea extract) in which insoluble components were not removed. The results are shown in Table 1 .

[0015]

[Table 1]

As shown in Table 1 , the solubility of the product of the present invention in water was superior to that of green tea extract. Test Example 1 A deodorant test was conducted on the product of the present invention obtained in Example 1, and a commercial deodorant derived from sodium copper chlorophyllin and tea which has been conventionally used as a deodorant. Test Example 2 Instead of Examples 4 to 7 and the present invention, 0.1% green tea extract was used.
The sensory evaluation was made on the comparison of the taste with the additive of the present invention and the additive of the present invention. The results are shown in Table 2 .

[0017]

[Table 2]

As shown in Table 2, when the product of the present invention was added to food, the original taste of food was not impaired. Test Example 3 The deodorant test was carried out on the product of the present invention obtained in Example 1, the green tea extract, copper chlorophyllin sodium conventionally used as a deodorant, and a commercially available deodorant derived from tea. (1) Malodorous component (a) Methyl mercaptan (b) Trimethylamine (c) Ammonia (d) Tobacco odor

(2) Test method (a) 1 ml of each 0.2% solution of the product of the present invention, green tea extract, copper chlorophyllin sodium, and commercial deodorant was placed in a 10 ml vial bottle, and 0.3% methyl mercaptan was added thereto. 1 ml of sodium solution is put and sealed, and kept at 37 ° C. After 5 minutes, the gas in the vial bottle was extracted, the methyl mercaptan content was measured by gas chromatography analysis, and the reduction rate relative to the blank was calculated by converting the peak area to obtain the deodorization rate.

(B) 1 ml of trimethylamine (28% solution) was sealed in a 10 ml vial and kept at 37 ° C. 1 ml of the gas in this headspace is extracted and poured into a 10 ml vial bottle containing 1 ml of a 0.2% solution of each of the product of the present invention, green tea extract, sodium copper chlorophin and dry distillation of tea leaves, and kept at 37 ° C. . After 5 minutes, the gas in the vial bottle was extracted, and the deodorization rate was determined by gas chromatography analysis in the same manner as in (a).

(C) 0.2 m solution of 0.2% each of the product of the present invention, green tea extract, sodium copper chlorophyllin and commercial deodorant
After soaking l in cotton wool, put it in a 3 liter odor bag. On the other hand, 1 ml of 25% ammonia water is sealed in a 10 ml vial and kept at 37 ° C. 1 ml of gas in this head space is extracted, put in an odor bag, sealed, and kept at room temperature. After 5 minutes, the ammonia concentration was measured using a gas detector tube, and the reduction rate with respect to the blank was determined and used as the deodorization rate.

(D) Light the cigarette (highlight),
Smoke in a 10 ml vial for 30 seconds and stopper tightly. Immediately after that, 1 ml of cigarette smoke is extracted and poured into a 10 ml vial bottle containing 0.2% solution of each of the product of the present invention, green tea extract, copper chlorophyllin sodium and a commercial deodorant, and kept at room temperature. After 5 minutes, the gas in the vial bottle was extracted, and the deodorization rate was determined by gas chromatography analysis in the same manner as in (a).

[Conditions of Gas Chromatograph] Equipment: Shimadzu Gas Chromatography GC-14
A column; SUPELCOWAX10 (30m 0.25mm
ID, 0.25 μmdf) Carrier gas; He: 1 ml / min Sample injection: Split 50: 1, Injection volume: 1 ml Column temperature: 60 ° C. Inlet temperature: 200 ° C. Detector: FID test results are shown in Table 3.

[0024]

[Table 3]

As shown in Table 3, the product of the present invention showed an excellent deodorizing effect against methyl mercaptan, trimethylamine, ammonia and tobacco odor as compared with green tea extract, copper chlorophyllin sodium and a commercial deodorant.

Test Example 4 The candies produced in Example 4, the ones containing 0.1% of sodium chlorophyllin sodium in place of the product of the present invention and the products without the product of the present invention were used to evaluate the effect of removing bad breath. (1) Malodorous component (a) Garlic odor (b) Tobacco odor

(2) Test method (a) 1 garlic clove (about 40 g) is grated, and warm water 150
Add ml, rub well for 10 minutes, filter with gauze, 140
ml extract was obtained. This extract was diluted 20 times with pure water to obtain a garlic grinding liquid. Four test subjects gargled with 10 ml of this garlic ground solution for 1 minute, and immediately after exhaling, 3 liters of exhaled air were collected in a 3 liter odor bag. Below, each candy (about 4 g) was licked for 4 minutes, chewed and swallowed in the next 1 minute, and then 3 liters of exhaled air was collected in an odor bag. A blank was obtained by collecting exhaled air for 5 minutes without licking the candy. This was evaluated by five evaluation grades (Table 4) by six evaluation panelists,
The difference between the score immediately after gargling with the garlic grinding liquid and the score after licking the candy was calculated.

[0028]

[Table 4]

(B) Four test subjects smoked one cigarette (highlight) and collected 3 liters of exhaled air into a 3 liter odor bag. Next, lick each candy (about 4g) for 4 minutes, chew for the next 1 minute, swallow, and then exhale 3
The liter was collected in a scent bag. A blank was obtained by collecting exhaled air for 5 minutes without licking the candy. This was evaluated in the same manner as in (a). The results are shown in Table 5.
Shown in.

[0030]

[Table 5]

As shown in Table 5, the candy to which the product of the present invention was added exhibited an excellent bad breath removing effect as compared with the additive-free product and the product containing copper chlorophyllin sodium.

Test Example 5 The beverage prepared in Example 7 and the beverage without addition of the product of the present invention were used to evaluate the breath odor removing effect. (1) Malodorous component (a) Garlic odor (b) Tobacco odor

(2) Test Method (a) As in Test Example 4, four test subjects were garlic grinding liquid.
It was gargled with 10 ml for 1 minute, and immediately after exhaling, it was collected in a 3 liter odor bag for exhalation. It should be noted that a sample obtained by exhaling after 3 minutes without drinking the beverage was used as a blank. Next, 50 ml of each drink was drunk, and after 3 minutes, 3 liters of exhaled air was collected in an odor bag. This was tested by 6 evaluation panelists in Test Example 4
It evaluated by the method similar to.

(B) As in Test Example 4, four test subjects smoked one cigarette (highlight) and collected 3 liters of breath into an odor bag. Next, 50 ml of each drink was drunk, and after 3 minutes, 3 liters of exhaled air was collected in an odor bag. It should be noted that a sample obtained by exhaling after 3 minutes without drinking the beverage was used as a blank. This was evaluated in the same manner as in (a). The results are shown in Table 6.
Shown in.

[0035]

[Table 6]

As shown in Table 6, the beverage to which the product of the present invention was added exhibited an excellent halitosis removing effect as compared with the additive-free product.

[0037]

EFFECT OF THE INVENTION The composition for removing bad breath of the present invention exhibits a stronger deodorizing effect against various malodorous components of bad breath, as compared with conventional deodorants. By adding this to a candy, a beverage or the like, an excellent halitosis removing effect can be obtained.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Takeshi Kin, 9-5 Akahori Shinmachi, Yokkaichi, Mie Prefecture Taiyo Kagaku Co., Ltd. (56) Reference JP-A-3-218320 (JP, A) JP-A-63 -139118 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A61K ^7/ 00-7/50

Claims (2)

(57) [Claims] 1. An insoluble component produced by extracting green tea with hot water, adjusting the extract to a refraction sugar content of 15 to 25, and heating at 80 to 100 ° C. for 1 to 5 hours. A composition for removing halitosis. 2. A food for removing bad breath (excluding green tea) containing the composition according to claim 1.