JP5897843B2 - Composition for oral cavity containing spice extract - Google Patents

Description

  The present invention relates to a food product as an oral composition containing a spice extract, particularly a chewing gum, which relates to the enhancement and maintenance of the mint feeling, and provides a product with enhanced chewing gum flavor. That is, the present invention is intended to obtain foods, particularly those that have a long initial residence time in the mouth, such as chewing gum, and have a high initial property with respect to aroma and flavor and long lasting. Yes, which increases the benefit. The present invention is a blending technology relating to flavor sustainability that can be applied to products other than chewing gum, and is not only a candy as a food, but also a dentifrice, tooth gel, mouth rinse, mouth spray, mouth mousse, denture care Oral compositions in the form of products, lozenges, chewable tablets and strips directly attached to teeth are provided.

Chewing gum is one of the products that require the speed and sustainability of taste and fragrance (flavor) in the food field, but it is difficult to realize it, and it begins to chew although it has a strong taste and fragrance. In general, it disappears quickly. Accordingly, chewing gums that have a flavor immediately when chewed and that last as long as possible while chewing have been studied. As one of them, Patent Document 1 proposes a method for preparing a gum by using a fragrance encapsulated in a microbial cell as a flavoring agent, thereby providing a strong and durable flavor with a small amount of fragrance. It is stated that the chewing gum shown is obtained. However, the persistence of the flavor is still not sufficient and further improvements are needed.
Furthermore, there is Patent Document 2 as a document disclosing a flavor enhancer focused on a plant extract. Patent Document 2 relates to an invention that can enhance the preferred flavor of food and drink by adding to the food and drink a flavor enhancer for food and drink made of spirantol or a plant extract or plant essential oil containing spirantol. Since the flavor enhancer of Patent Document 2 is effective when added in a very small amount, the taste and irritation of the flavor enhancer do not affect food and drink, and can be widely used for food and drink in general. However, although patent document 2 is enhancing the flavor of food-drinks, it is not examining at all about the sustainability of a flavor.

Japanese Patent Laid-Open No. 5-192085 JP 2006-296356 A

  In a normal oral composition, it is difficult to maintain the mint feeling, that is, the flavor for a long time, and how to maintain the mint taste and freshness is a major technical problem.

  As a result of intensive studies to solve the above problems, the present inventors can maintain the taste and freshness of mint for a long time by incorporating at least one spice extract into the oral composition. As a result, the present invention has been completed. That is, the present invention is a composition for oral cavity containing a spice extract, and more specifically, the spice extract is at least Dutch sennici, chili pepper, sansho, cinnamon, black pepper, ginger, perilla, garlic, mustard, The oral composition is selected from the group consisting of allspice, onion, cardamom, turmeric, and nutmeg, and more specifically, 0.01% to 2.0% of the spice extract The composition for oral cavity, characterized in that it is blended in proportions. Furthermore, mint flavor is 0.05% to 2.0%, menthol is 0.1% to 5%, and cooling enhancer is 0.05. % To 3.0% of the composition for oral cavity, wherein the composition for oral cavity containing the spice extract is used. A food or drink characterized by having a toothpaste, a tooth gel, a mouth rinse, a mouth spray, a mousse, a denture care product, a troche, a chewable tablet, a chewing gum, and a strip directly attached to the tooth The composition for oral cavity containing the said spice extract characterized by the above-mentioned.

  The spice extract-containing oral composition of the present invention exhibits a remarkable flavor sustaining action.

  As for the sustainability of fragrances and fragrances in chewing gum or similar foods with a long residence time in the mouth, the importance and necessity have long been a problem. Various attempts have been made in the past, and the effects of this have been studied. Chewing gum is a confectionery that is chewed in the mouth and tastes its flavor, sweetness, and texture, but most of the sweetness elutes after a while and not only feels sensually sweet, but also the overall flavor. There is a fault that makes it undetectable. In order to compensate for the disadvantage that the disappearance of the flavor in chewing gum is relatively fast, methods for sustaining the flavor have been studied in the past, but no significant flavor persistence has been obtained yet.

  The present invention is to provide a chewing gum excellent in flavor expression and sustainability. That is, the composition for oral cavity containing the spice extract of the present invention enhances the aroma and flavor of mint itself, improves the expression of coolness, diffusibility, and sustainability, and is preferable for products. The present invention provides an excellent oral composition without causing an unpleasant odor. The composition for oral cavity of the present invention can give a strong refreshing feeling, and can give an equivalent refreshing feeling in a small amount as compared with the usual amount of mint used. As a result, the sustainability of the flavor of mint The improvement effect can be shown.

  In the present invention, as a result of diligent research on a fragrance preparation added to chewing gum and other foods in order to fully exhibit its initial properties while maintaining the sustainability of aroma and flavor, it contains mint such as peppermint. It has been found that the mint feeling can be maintained by blending about 0.01 to 2.0% of the spice extract into the oral composition. When the blending amount of the spice extract is less than 0.01%, the effect of maintaining the mint feeling is lost, and when the blending amount of the spice extract is more than 2.0%, the taste of the spice extract is too conspicuous. As a result, the flavor quality of the oral composition becomes unpleasant. Furthermore, it has been found that the mint feeling can be further enhanced and sustained by including menthol and / or a cooling enhancer in the oral composition. Furthermore, examples of the spice extract include salamander, Dutch sennici, black pepper, chili, cinnamon, etc., and it has been found that one or more of these can be used in appropriate combination. Further, the oral composition can contain 0.05% to 2.0% mint flavor, 0.1% to 5% menthol, and 0.05% to 3.0% cooling enhancer. I found. The mint flavor used in the composition for oral cavity of the present invention is obtained by separating the oil by steam distillation after harvesting natural peppermint, spearmint and mint. Further, if necessary, additional steam distillation or reduced pressure distillation can be performed to remove miscellaneous taste and sashimi.

  The menthol used in the oral composition of the present invention may be either naturally derived or chemically synthesized.

  The cooling enhancer used for the oral composition of the present invention is blended for the purpose of enhancing the refreshing feeling of the oral composition blended with mint flavor and menthol. Examples of this cooling enhancer include L-menthyl lactate, L-monomenthyl succinate, 3- (L-menthoxy) propane-1,2-diol (3- ( L-Mentoxy) propane-1,2-diol), L-menthyl-3-hydroxybutyrate (L-Mentyl-3-hydroxybutyrate), 2-hydroxypropyl L-menthyl carbonate (2-Hydroxypropyl L-menthyl carbonate), N-ethyl-p-menthane-3-carboxamide (N-Ethyl-p-menthane-3-carbamide), 2-isopropyl-N, 2,3-trimethyl And rubtanamide (2-Isopropyl-N, 2,3-trimethylbutanamide). In addition, when the blending amount of the mint flavor is less than 0.05%, the mint feeling of the oral composition becomes very weak, and when the blending amount of the mint flavor is more than 2.0%, the composition for oral cavity The mint feeling of the object becomes too conspicuous and the quality of the flavor becomes very rough and unpleasant. Moreover, when the blending amount of menthol is less than 0.1%, the refreshing feeling of the oral composition becomes very weak, and when the blending amount of menthol is more than 5%, the bitter taste of menthol is strongly felt. In addition, the refreshing feeling becomes so strong that it becomes painful to put the composition for oral cavity in the mouth. Furthermore, if the blending amount of the cooling enhancer is less than 0.05%, the cooling enhancer has a very weak cooling effect on the oral composition, and the blending amount of the cooling enhancer is more than 3.0%. If the amount increases, the bitterness and sashimi of the cooling enhancer will become very noticeable.

  The following are mentioned as a spice extract. As for a single material, Asafetida (Hing), Ajowan, Anise, Allspice (Hundred Miso Pepper, Mikako), Onion (Onion), Oregano (Flower Light), Kahokuzansho (Hana Kitayama Pass, Hana), Cardamom (Iraichi), curry leaf (Nanyo Sanroku, Kari Patta), caraway (Himeka Saka), cumin (Zilla, Kyuman), green pepper (green pepper), clove (Tanji, long), pepper (Pepper, Kari Miruchi) , Safeda mirch), coriander (daniya, savory vegetables, pacchi, cilantro), saffron (kesar, bancho), sansho (sansho), perilla (shiso), cinnamon (meatsushi, dulchini), ginger (ginger, ginger), Star anise (octagon, Otsukika), sage, thyme, turmeric (depressive gold, hardi), Tade (蓼) water pepper), tarragon (estragon), dill (inond), chili, chili (chili, red pepper, lal mirch), nutmeg (meat, mace, jaifal, jabituri), garlic (daegu, garlic), vanilla , Leek, leek, paprika (sweet pepper), fenugreek (methy), fennel (fenel, musk, thornf), black cumin (carrot), horseradish (horseradish), mint, poppy seed , Marjoram (Majorana, Sweet Marjoram, Hanakakka), Mustard (Spicy, Lai, Western Eggplant), Myouga (Shigeru), Rakkyo, Radish (radish), Rosemary, Laurier (bay leaf, bay leaf, teddy patta), wasabi (Yamabuchi) etc., blend The thing was, five-spice powder, garam masala, curry powder, Shichimi, chili powder, HanaHajikamishio, yuzu pepper (yuzu pepper), and the like Kanzuri.

  Examples of the spice extract that is preferably used in the present invention include Dutch sennici, chili pepper, salamander, cinnamon, black pepper, ginger, perilla, garlic, mustard, allspice, onion, cardamom, turmeric, and nutmeg. . Examples of a method for extracting a spice component from a raw spice and making a spice extract include a solid-liquid extraction method using an extraction solvent, a steam distillation method, and a pressing method. As an extraction solvent for performing solid-liquid extraction, water, an organic solvent, or an organic solvent aqueous solution can be appropriately used. Examples of the organic solvent that can be used include petroleum ether, n-hexane, toluene, dichloroethane, chloroform, ether, ethyl acetate, acetone, methanol, ethanol, propanol, butanol, ethylene glycol, propylene glycol, and butylene glycol.

  In this invention, it is preferable to mix | blend the said spice extract about 0.01-2.0% in the composition for oral cavity containing mint, such as peppermint.

  The oral composition containing the spice extract of the present invention further contains food additives such as sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, sour agents, emulsifiers, strengthening agents, and for production. It can also be used as various preparations by adding agents and fragrances.

  For fragrances other than mint flavor and menthol in the oral composition used in the present invention, for example, citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil, allspice, anise Known spice essential oils such as seed, basil, laurel, cardamom, celery, clove, cinnamon, cumin, dill, garlic, parsley, mace, mustard, onion, paprika, parsley, rosemary, pepper, oleoresin, limonene , Linalool, nerol, citronellol, geraniol, citral, eugenol, cinnamic aldehyde, anethole, perilla aldehyde, vanillin, γ-undecalactone, allyl caproate, L-carvone, maltol, etc. Examples include isolated or synthetic fragrances, and citrus essential oils, spice essential oils, citrus mixes of synthetic fragrances mixed in proportions according to the purpose, and blended fragrances that express various fruits. Soluble bases such as carotene, chlorophyll, and tocopherol may be included, but the present invention is of course not limited to these exemplified substances.

  Examples of sweeteners (including saccharides) used in the oral composition of the present invention include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-intensity sweeteners. Specifically, monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, N-acetylglucosamine; isotrehalose, sucrose, trehalulose, trehalose, neotrehalose, palatinose , Maltose, melibiose, lactulose, lactose and other disaccharides; α-cyclodextrin, β-cyclodextrin, isomaltoligosaccharides (isomaltose, isomaltotriose, panose, etc.), oligo-N-acetylglucosamine, galactosylsucrose, galactosyl Lactose, galactopyranosyl (β1-3) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-3) glucopyranose, gala Ctopyranosyl (β1-6) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-6) glucopyranose, xylo-oligosaccharide (xylotriose, xylobiose, etc.), gentio-oligosaccharide (gentiobiose, gentiotriose, Gentiotetraose, etc.), stachyose, theandeoligo, nigerooligosaccharide (such as nigerose), palatinose oligosaccharide, palatinose syrup, fructooligosaccharide (kestose, nystose, etc.), fructofuranosyl nystose, polydextrose, maltosyl-β-cyclodextrin, Malto-oligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), raffinose, sugar-bound starch syrup (coupling sugar), soybean oligosaccharide, Oligosaccharides such as sugar and chickenpox; isomaltitol, erythritol, xylitol, glycerol, sorbitol, palatinit, maltitol, maltotetritol, maltotriitol, mannitol, lactitol, reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide , Sugar alcohols such as reduced maltose starch syrup and reduced starch syrup; α-glucosyltransferase-treated stevia, aspartame, acesulfame potassium, alitame, licorice extract (glycyrrhizin), triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, glycyrrhizic acid Diammonium, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, saccharin, sodium saccharin, Ramate, sucralose, stevia extract, stevia powder, dulcin, thaumatin (thaumatin), tenryocha extract, nigerian berry extract, neotame, neohesperidin dihydrochalcone, fructosyltransferase-treated stevia, brazilian liquorice extract, miracle fruit extract Examples include high sweetness sweeteners such as licorice extract, enzyme-treated licorice, and enzyme-decomposed licorice; and other honey, fruit juice, fruit juice concentrate, and the like. These sweeteners can be used alone or in any combination of two or more.

  The colorant (colorant) used in the oral composition of the present invention includes, as natural pigments, purple sweet potato pigment, red cabbage pigment, elderberry pigment, grape juice pigment, grape skin pigment, purple corn pigment, red Japanese radish dye, perilla dye, red rice dye, cowberry dye, gooseberry dye, cranberry dye, salmon berry dye, swim blueberry dye, strawberry dye, dark sweet cherry dye, cherry dye, hibiscus dye, hakulberry dye, black currant dye Anthocyanin dyes such as blackberry dye, blueberry dye, plum dye, white berry dye, boysenberry dye, mulberry dye, purple potato dye, raspberry dye, red currant dye and loganberry dye; cochineal Quinone dyes such as dyes, sicon dyes, akane dyes, and lac dyes; cacao dyes, coulomb dyes, cuolian dyes, rosewood dyes, onion dyes, tamarind dyes, oyster dyes, carob dyes, licorice dyes, peanut dyes, peanut dyes, Flavonoid pigments such as pecannut pigments, safflower red pigments and safflower yellow pigments; azaphylon pigments such as benichouji pigments and red coral red pigments; and other pigments such as benichodi yellow pigments, caramels, turmeric pigments, wedged pigments, gardenia blue pigments, gardenia Yellow pigment, gardenia red pigment, chlorophyllin, chlorophyll, spirulina blue pigment, etc., and as a synthetic tar pigment, edible red No. 2, edible red No. 3, edible red No. 40, edible red No. 102, edible red No. 104, Edible red No. 105, Edible red No. 106, Edible yellow No. 4, Edible Yellow No. 5, Edible Blue No. 1, Edible Blue No. 2, Edible Green No. 3, etc. are natural pigment derivatives such as norbixin sodium, norbixin potassium, copper chlorophyll, copper chlorophyllin sodium and iron chlorophyllin. Sodium and the like include β-carotene, astaxanthin, canthaxanthin, riboflavin, riboflavin butyrate, sodium riboflavin 5′-phosphate and the like as synthetic natural pigments. Of these, preferably β-carotene, carotenoid pigment, paprika pigment, anato-pigment, red pigment, orange pigment, gardenia pigment, chlorophyll, sicon pigment, erythrosin, tartrazine, onion pigment, tomato pigment, marigold pigment, lutein, etc. It can be illustrated. These pigments can be used alone or in any combination of two or more.

  Food and drink that uses the spice extract-containing oral composition of the present invention include livestock products such as bread, dairy products, ham and sausage, fish products such as kamaboko and chikuwa, side dishes, pudding mix and hot cake mix , Soup, jam, chewing gum, candy, tablet confectionery, gummy jelly, chocolate, biscuits, snacks, rice crackers, hail, manju, yokan, jelly and other confectionery, ice cream, sorbet, frozen confectionery such as ice confectionery, juice, carbonated drink, There are various drinks such as milk and delicacies. Among them, confectionery, beverages and the like that require a subtle flavor as a favorite product are effective when the spice extract-blended oral composition of the present invention is used. In particular, for example, when the spice extract-containing oral composition of the present invention is used for chewing gum, the chewing gum does not feel an unfavorable flavor such as a bitter astringency due to the functional material during chewing, and the chewing gum During the general chewing time of about 3 minutes, 90% or more of the functional material elutes in the mouth, so that the body is sufficiently absorbed by swallowing saliva. That is, the chewing gum can fully exhibit functions such as health maintenance, promotion, and disease prevention of the functional material.

  The composition for oral cavity containing the spice extract of the present invention is used for dentifrices, dental gels, mouth washes, mouth sprays, oral mousses, denture care products, troches, chewable tablets, strips directly attached to teeth, etc. Is also applicable.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail by a specific Example, this invention is not limited by these.

Example 1
(Preparation of spice extract)
As the spice extracts, the following extracts were used for Dutch Sennichi, Chili, Salamander, Cinnamon, and Black Pepper extracts. The Dutch sennici extract is obtained by performing solid-liquid extraction with ethanol, and the chili extract is obtained by removing the solvent by distillation under reduced pressure after solid-liquid extraction with n-hexane or the like. The salamander extract is solid-liquid extracted with diethyl ether, the cinnamon extract is extracted by steam distillation, and the black pepper extract is subjected to vacuum distillation after solid-liquid extraction with n-hexane or the like. The solvent is removed.

(Preparation of control gum)
As a control product, a mint gum having the following composition was prepared by a conventional method.

(Example 2)
(Preparation of gum containing spice extract alone)
0.005 weight each of 5 kinds of spice extracts (Netherlands Sennici extract, chili extract, salamander extract, cinnamon extract, black pepper extract) in the basic composition of mint gum as a control product. %, 0.04% by weight, and 0.20% by weight to prepare a spice extract-containing mint gum.

(Example 3)
(Examination of flavor sustainability)
Four well-trained professional panelists (panelists A, B, C, D) compared the spice extract-containing gum with the control product for flavor sustainability and evaluated the perceived flavor.

  As a result, the menthol and cooling enhancer were mixed in a slightly larger amount in the control product, and the refreshing feeling, the taste of mint, and the freshness lasted for about 20 to 25 minutes from the beginning of chewing.

  About the flavor sustainability regarding a spice extract containing gum, the result as shown in the following Tables 2-6 was obtained. In addition, Table 6 has shown what took the average of four panelists about how long the flavor duration of each spice extract containing mint gum became long compared with the control goods.

The following conclusions were obtained from the results of Tables 2-6.
As for Dutch sennici extract, when blended with 0.04% by weight, the crisp and crisp flavor was conspicuous, the refreshing feeling became stronger and the sustainability also increased. When 0.20% by weight was added, the refreshing feeling became stronger and the sustainability further increased.
As for the chili extract, when it was mixed with 0.04% by weight, a refreshing sensation of nasal discharge was perceived, but the flavor was slightly heavier. When 0.20% by weight was added, the flavor of chili was conspicuous and the tongue tingled, but the refreshing feeling lasted for a long time.
As for the salamander extract, when blended with 0.04% by weight, the tingling irritation of the salamander and the refreshing sensation are good, and the sustainability of the refreshing feeling is greatly increased. When 0.20% by weight was added, the tingling irritation of the salamander became stronger and the refreshing feeling further increased.
As for the cinnamon extract, although the cinnamon flavor was conspicuous when blended with 0.04% by weight, the refreshing sensation was slightly increased. When 0.20% by weight was added, the flavor of cinnamon became very conspicuous, but the flavor duration further increased.
As for black pepper extract, when blended with 0.04% by weight, the strength and sustainability of the refreshing feeling increased with the tangy flavor of black pepper. When added at 0.20% by weight, the stimulation of the black pepper further increased, and the strength and sustainability of the refreshing feeling further increased. In any of the extracts, when the blending amount was 0.005% by weight, no change was observed in the flavor duration.

Example 4
(Production of spice extract combined use gum)
As a spice extract, a mint gum containing a 3: 1 combined mixture in a weight ratio of a salamander extract and a Dutch sennici extract was prepared according to the formulations shown in Tables 7 and 8 below.

A well-trained expert panel evaluated the flavor persistence of the spice extract-containing gum as well as the perceived flavor.
In the mint gum blended in Table 7, when the combination of the above-mentioned spice extracts (Sansho and Dutch Sennici) was used, the flavor lasted for about 50 to 70 minutes from the beginning of chewing. In addition, in the mint gum of the mixing | blending of Table 7, when said combination spice extract is replaced with the equivalent spice extract of an equivalent (0.1 weight%) (other gum composition is the same), each flavor duration is It became as follows.
Black pepper extract (replaced): 30-40 minutes Pepper extract: 25-35 minutes Salamander extract: 35-45 minutes Dutch sennici extract: 35-45 minutes

Thus, it was found that a large flavor sustaining effect can be expected when the spice extract is contained in the gum in an amount of about 0.01 to 2.0% by weight.
Further, the flavor duration in the case of using the spice extract alone is about 25 to 45 minutes, whereas in the case of the two-component combination composition of the spice extract, the flavor duration is 50 to 70 minutes. Turned out to be.

(Example 5)
The same is true when using extracts of spices other than the spice extracts used in Examples 2 to 4 above, such as extracts of myoga, perilla, garlic, mustard, allspice, onion, cardamom, turmeric, and nutmeg. A remarkable flavor sustaining effect was confirmed.

  Next, conventional methods are applied to dentifrices, tooth gels, mouth washes, mouth sprays, oral mousses, denture care products, lozenges, chewable tablets, and strips directly attached to teeth containing the spice extract of the present invention. Manufactured by. Their formulations are shown below. Note that the scope of the present invention is not limited by these.

(Example 6)
Dentifrice was manufactured according to the following prescription.
Calcium carbonate 50.0% by weight
Glycerin 19.0
Myoga extract 2.0
Carboxymethylcellulose 2.0
Sodium lauryl sulfate 2.0
Mint flavor 0.5
Menthol 0.5
Saccharin 0.1
Chlorhexidine 0.01
Water remaining
100.0

(Example 7)
A dental gel was produced according to the following formulation.
Glycerin 40.0% by weight
Mint flavor 0.5
Perilla extract 0.2
Carboxymethylcellulose 0.2
Water remaining
100.0

(Example 8)
A mouthwash was produced according to the following formulation.
Ethanol 2.0% by weight
Mint flavor 1.0
Salamander extract 0.10
Garlic extract 0.05
Saccharin 0.05
Chlorhexidine chloride 0.01
Water remaining
100.0

Example 9
An oral spray was prepared according to the following formulation.
Ethanol 10.0% by weight
Glycerin 5.0
Mustard extract 0.1
Mint flavor 0.05
Coloring 0.001
Water remaining
100.0

(Example 10)
An oral mousse was produced according to the following formulation.
Glycerin 10.0% by weight
Polyoxyethylene hydrogenated castor oil 2.0
Myristic acid diethanolamide 1.0
Polyvinyl alcohol 1.0
Sodium lauryl sulfate 0.5
Mint flavor 0.3
Menthol 0.3
Allspice extract 0.2
Chili extract 0.2
Cooling enhancer 0.1
Water remaining
100.0

(Example 11)
A denture care product was manufactured according to the following prescription.
Propylene glycol 70.0% by weight
Methacrylic acid copolymer L 2.5
Mint fragrance 1.5
Onion extract 0.5
Saccharin 0.3
Water remaining
100.0

(Example 12)
A lozenge was produced according to the following formulation.
Glucose 73.8% by weight
Lactose 18.0
Gum arabic 6.0
Sodium monofluorophosphate 0.8
Mint flavor 0.6
Menthol 0.5
Dutch Sennichi extract 0.1
Cardamom extract 0.1
Cooling enhancer 0.1
100.0

(Example 13)
Chewable tablets were produced according to the following formulation.
Maltitol 60.0% by weight
Xylitol 30.0
Sucrose fatty acid ester 6.0
Menthol 2.8
Mint flavor 1.0
Black pepper extract 0.1
Turmeric extract 0.1
100.0

(Example 14)
A strip was prepared for direct attachment to the teeth according to the following formulation.
Polyethylene 50.0% by weight
Glycerin 10.0
Carboxyvinyl polymer 2.0
Mint flavor 0.5
Sodium pyrophosphate 0.4
Sodium stannate 0.2
Saccharin 0.1
Nutmeg extract 0.1
Water remaining
100.0

  Since the spice extract-containing oral composition of the present invention has an effect of significantly maintaining the flavor, it can be applied not only to foods but also to various products.

Claims (3)

An oral composition containing a spice extract ,
The spice extract is selected from the group consisting of at least Dutch sennici, chili, salamander, cinnamon, and black pepper;
The spice extract is blended at a ratio of 0.01% to 2.0%,
Furthermore, the composition for oral cavity mix | blended in the ratio of 0.05%-2.0% of mint flavor, 0.1%-5% of menthol, and 0.05%-3.0% of a cooling enhancer . A food or drink comprising an oral composition containing the spice extract according to claim 1 . The oral composition is in a form selected from dentifrices, dental gels, mouth washes, mouth sprays, mousses, denture care products, troches, chewable tablets, chewing gums, and strips that attach directly to teeth. The composition for oral cavity according to claim 1 .