JP6234786B2 - Chewing gum - Google Patents

Description

  The present invention relates to a chewing gum containing a pepper extract, a ginger extract and the like.

  Conventionally, various drowsiness preventives containing a pepper extract or a ginger extract as an active ingredient have been proposed. Patent Document 1 includes a water-soluble polymer, a cooling sensation agent such as menthol, and a stimulation agent that is one or more of a warm sensation agent that may be an extract of a plant such as pepper and ginger. A film for sticking palate for preventing drowsiness is disclosed. Patent Document 2 describes a drowsiness inhibitor (coating agent) characterized in that it is a soft kneaded product obtained by mixing appropriate amounts of mint oil and petrolatum with a mixture of ginger, yam berry, chili and coconut extracts. Has been. Patent Document 3 describes a drowsiness preventive agent (liquid agent) containing a red pepper extract, a ginger extract, arginine, and caffeine as active ingredients.

  Conventionally, a drowsiness prevention chewing gum characterized in that caffeine is kneaded with gum dough and has a menthol-based flavor has been proposed (Patent Document 4). Chewing gum form sleepiness prevention agent is easy to carry, easy to take active ingredients, chewing gum chewing (mastication exercise) itself, sleepiness prevention effect, awakening effect, relaxation effect, etc. Therefore, the sleepiness preventive agent in this form is gaining popularity.

  Patent Document 5 discloses a chewing gum containing at least one spicy component of a spice selected from the group consisting of chili pepper, eggplant, pepper, ginger and yam.

  However, no chewing gum form sleepiness preventive agent that contains a pepper extract, a ginger extract or the like as an active ingredient and has a satisfactory sleepiness prevention effect and arousal effect has not been reported so far.

JP 2007-99689 A JP 2001-2580 A JP 2010-195761 A Japanese Patent No. 2863586 JP-A 63-188349

  In order to develop a chewing gum containing a pepper extract and a ginger extract and having a satisfactory drowsiness prevention effect and arousal effect, the present inventors kneaded the pepper extract and the ginger extract into a gum dough. And chewing gum was produced using the gum dough. However, it has been revealed that the chewing gum does not have a good rise in irritation at the beginning of chewing and persistence of the irritation, so that it cannot provide a satisfactory drowsiness prevention effect and awakening effect.

  Therefore, an object of the present invention is to provide a chewing gum containing a red pepper extract, a ginger extract and the like, which has a good rise in irritation at the beginning of chewing and a long duration of irritation.

  It is another object of the present invention to provide a chewing gum that has good rise of stimulation at the beginning of chewing and persistence of stimulation and has excellent drowsiness prevention effects and arousal effects.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have an outer shell made of gum dough and a hollow wrapped in the outer shell, and the outer shell portion has a pepper extract, a ginger extract, and a pepper extract. Containing at least one selected from the group consisting of a product, a salmon extract, a pepper extract and an allyl mustard oil, and a pepper extract, a ginger extract, a pepper extract, a pepper extract and a pepper in the hollow portion Chewing gum characterized by containing a powdered content containing at least one selected from the group consisting of an extract and an allyl mustard oil has both good onset of irritation at the beginning of chewing and long-lasting irritation, And it discovered that it had the outstanding sleepiness prevention effect and awakening effect, and came to complete this invention.

That is, the present invention includes the following inventions.
[1] A group comprising an outer shell made of gum dough and a hollow wrapped in the outer shell, wherein the outer shell part is made of pepper extract, ginger extract, pepper extract, salmon extract, pepper extract and allyl mustard oil One or more selected from the group consisting of a pepper extract, a ginger extract, a pepper extract, a pepper extract, a pepper extract and an allyl mustard oil. Chewing gum characterized by containing powdered contents.
[2] The chewing gum of [1], wherein the powdered content further contains baking soda and a sour agent.
[3] Capsaicin 3 μg or more and gingerol 30 μg or more and / or piperine 0.2 mg or more are contained in the outer shell, and capsaicins 0.005 μg or more and gingerol 0. The chewing gum of [1] or [2], containing 01 mg or more and / or 0.35 μg or more of piperines.
[4] The chewing gum according to any one of [1] to [3], further comprising caffeine in the outer shell.
[5] The chewing gum according to [4], wherein the outer shell contains 10 mg or more of caffeine.
[6] A powder having an outer shell made of gum dough and a hollow wrapped in the outer shell, containing the pepper extract and the ginger extract in the outer shell portion, and containing the pepper extract and the ginger extract in the hollow portion An anti-drowsiness agent characterized by containing the contents of a shape.
[7] The sleepiness preventive agent according to [6], wherein the powdered content further contains baking soda and a sour agent.
[8] Capsaicin 3 μg or more and / or gingerol 30 μg or more and / or piperine 0.2 mg or more in the outer shell, and capsaicins 0.005 μg or more in powdered contents and / or The sleepiness preventive agent according to [6] or [7], containing 0.01 mg or more of gingerol and / or 0.35 μg or more of piperines.
[9] The sleepiness preventive agent according to any one of [6] to [8], further comprising caffeine in the outer shell.
[10] The sleepiness preventive agent according to any one of [6] to [9], wherein the outer shell contains 10 mg or more of caffeine.

  ADVANTAGE OF THE INVENTION According to this invention, it is chewing gum containing a red pepper extract, a ginger extract, etc., Comprising: The chewing gum with which both the standup of irritation | stimulation and the irritation | stimulation at the beginning of chewing are favorable can be provided.

  In addition, chewing gum can be provided that has good rise in stimulation at the beginning of chewing and persistence of stimulation, and has excellent drowsiness prevention effects and arousal effects.

FIG. 1 shows a test protocol used when evaluating the sleepiness prevention effect of the chewing gum of the present invention. FIG. 2 shows the evaluation result by the VAS method regarding sleepiness. FIG. 3 shows the evaluation result by the VAS method regarding “head is dull”. FIG. 4 shows the result of the flicker inspection (descent method).

  The chewing gum of the present invention has an outer shell made of gum dough and a hollow wrapped in the outer shell, and the hollow portion contains powdered contents (hereinafter sometimes simply referred to as “contents”). One or more selected from the group consisting of pepper extract, ginger extract, pepper extract, salamander extract, pepper extract and allyl mustard oil, each of the gum dough and the powdered contents constituting the outer shell part By containing, it is possible to feel the stimulating flavor derived from these extracts (hereinafter sometimes simply referred to as “stimulation”) from the beginning of chewing, and to improve the stimulation continuously and satisfactorily. I can feel it.

  Moreover, the chewing gum of the present invention has a high awakening effect, and drowsiness can be prevented by ingesting the chewing gum of the present invention.

1. The outer shell is made of gum dough and contains at least one selected from the group consisting of pepper extract, ginger extract, pepper extract, salmon extract, pepper extract and allyl mustard oil. By including one or more kinds selected from the group consisting of pepper extract, ginger extract, pepper extract, sun pepper extract, pepper extract and allyl mustard oil in the outer shell, these extractions are performed during chewing gum chewing of the present invention. Things are gradually released from the gum dough. As a result, the stimulus derived from these extracts can be continuously felt until the end of chewing.

(1-1. Gum dough)
As the gum dough constituting the outer shell, those commonly used for chewing gum can be used, i.e., the gum base, sweetener, softener, flavor, acidulant, antioxidant, salt, vitamins, What added and mixed suitably other food additives etc. as needed can be used.

  Examples of the gum base include vegetable resins such as chicle, vinyl acetate resin, ester gum, polyisobutylene, calcium carbonate and the like.

Examples of the sweetener include sugar, glucose, syrup, maltitol, xylitol and the like.
Examples of the softening agent include water and glycerin.
Examples of the fragrances include extracts of herbs such as peppermint and spearmint, and fragrances of fruits (citrus, strawberry, peach, etc.).

Examples of acidulants include citric acid, malic acid, gluconic acid, tartaric acid and the like.
Examples of the antioxidant include vitamin C and enzyme-treated rutin.
Vitamins include vitamin B1, vitamin B6, niacin and the like.

(1-2. Extract)
Pepper extract, ginger extract, pepper extract, salamander extract, and pepper extract are the pepper fruit part, ginger rhizome part, pepper fruit part, salmon peel part, The pericarp portion can be obtained by extraction with a solvent that is an organic solvent, water, a supercritical fluid or a subcritical fluid. Allyl mustard oil can be obtained by extraction from the stem, leaves, fruit portion and underground stem portion of cruciferous plants such as wasabi, mustard and radish by steam distillation.

  Capsaicins for pepper extract, gingerol for ginger extract, piperine for pepper extract, sanshool for salmon extract and pepper extract, allyl isothiocyanate for allyl mustard oil, respectively Included as an ingredient.

  Each extract can be used as it is, or it can be a concentrated or diluted extract, or it can be a purified or roughly purified pungent component from the extract. it can. The extract may be lyophilized.

  The pungent component can be measured by the HPLC method, and each extract containing a predetermined amount of the pungent component can be appropriately included in the outer shell.

  In the case of using a pepper extract, the amount of the pepper extract contained in the outer shell (amount per chewing gum) is 3 μg or more, more preferably 10 μg or more, particularly preferably 15 μg to 1 capsaicin. 60 μg. The amount of capsaicin (capsaicin amount) is the total amount of capsaicin and dihydrocapsaicin. In this specification, capsaicin and dihydrocapsaicin may be collectively referred to as “capsaicins” or simply “capsaicin”.

  The above-mentioned pepper extract becomes a pungent pattern suitable for oral intake by combining with a ginger extract.

  When ginger extract is used, the amount of ginger extract contained in the outer shell (the amount per chewing gum) is 30 μg or more, more preferably 40 μg or more, particularly preferably 40 μg to 3 mg in terms of the amount of gingerol. It is.

  When using a pepper extract, the amount of pepper extract contained in the outer shell (amount per chewing gum) is 0.2 mg or more, more preferably 0.7 mg or more, particularly preferably the amount of piperine. 1 mg to 100 mg.

(1-3. Other components)
The outer shell can contain caffeine as required. Commercially available caffeine can be used as caffeine. For example, caffeine having a high concentration (for example, 98.5% by weight or more) produced by hot water extraction from coffee beans or tea leaves can be used.

  The amount of caffeine included in the outer shell (amount per chewing gum) is 10 mg or more, more preferably 20 mg or more, and particularly preferably 20 mg to 100 mg. Caffeine has a spontaneous motor excitability and can enhance the awakening effect of the chewing gum of the present invention.

2. Powdered Content The powdered content contains at least one selected from the group consisting of powdered pepper extract, ginger extract, pepper extract, salamander extract, pepper extract and allyl mustard oil.

  At least one selected from the group consisting of pepper extract, ginger extract, pepper extract, salmon extract, pepper extract and allyl mustard oil is the above-mentioned “pepper extract”, “ginger extract”, “pepper extract” Product "," saxophone extract "," pepper extract "and" allyl mustard oil "together with any powder selected from polysaccharides such as dextrin, starch, gum arabic, saccharides, sugar alcohols, etc. The one obtained can be used. By including these extracts as a powder, the chewing gum of the present invention can be chewed by stimuli derived from these extracts when chewing.

  The pungent component contained in each extract can be measured by the HPLC method, and each extract containing a predetermined amount of the pungent component can be appropriately included in the contents.

  When the pepper extract is used for the contents, the amount of the pepper extract (the amount per chewing gum) is 0.005 μg or more, more preferably 0.01 μg or more, particularly preferably 0 in terms of the amount of capsaicins. 0.01 μg to 9 μg.

  When ginger extract is used for the contents, the amount of ginger extract (the amount per chewing gum) is 0.01 mg or more, more preferably 0.015 mg or more, particularly preferably 0. 02 mg to 4.0 mg.

  When pepper extract is used for the contents, the amount of pepper extract (the amount per one chewing gum) is 0.35 μg or more, more preferably 0.7 μg or more, particularly preferably 0 in terms of the amount of piperines. .7 μg to 6 mg.

  The powdered content further contains baking soda and acidulants (solid organic acids and their salts, eg citric acid, malic acid, tartaric acid, fumaric acid and their salts). By including powdered baking soda and acidulant, baking soda generates carbon dioxide during mastication, so it can be felt well when it starts to bite a refreshing stimulus. Moreover, the irritation | stimulation brought about by baking soda (more specifically, carbon dioxide gas) can suppress the pungency which a red pepper extract and / or a ginger extract have.

  The amount of baking soda and acidulant contained in the contents (the amount per chewing gum) is 0.05 g or more, more preferably 0.06 g or more, and particularly preferably 0.06 g to 0.50 g.

  The powdered contents can further contain sweeteners, softeners, flavors, antioxidants, salt, vitamins, other food additives, and the like as described above, as necessary.

3. Production Method The chewing gum of the present invention can be produced according to a conventional method.
That is, the gum dough material and pepper extract, ginger extract, pepper extract, pepper extract, pepper extract and allyl mustard oil are blended and mixed uniformly, Prepare the gum dough that makes up the shell. Further, the powdered content is one or more selected from the group consisting of the above powdered pepper extract, ginger extract, pepper extract, salamander extract, pepper extract and allyl mustard oil, baking soda and acidulant. In addition, other raw materials are blended and mixed uniformly. The chewing gum of the present invention can be obtained by enclosing the powdered contents in the center of the obtained gum dough and molding it into an appropriate shape.

  The amount of the powdered content contained in the chewing gum of the present invention can be preferably 5 wt% to 20 wt% based on the total weight of the chewing gum.

  The size of the chewing gum of the present invention can be about 4 to 10 g, preferably about 6 to 9 g. As long as the powdered contents are wrapped by the outer shell, the chewing gum can be in any form such as a sphere, a block, or a granule. May be.

4). Drowsiness Prevention Agent The chewing gum of the present invention has a high arousal effect and can be used as a food composition or a pharmaceutical composition having a drowsiness prevention action.

(1-1) Manufacture of chewing gum In the formulation shown in Table 1, the raw materials were kneaded and homogenized according to a conventional method to produce gum dough and contents.

  A chewing gum containing a pepper extract and a ginger extract in the gum dough and / or the contents and containing each component as shown in Table 2 was produced. The chewing gum was produced according to a conventional method, and the contents were enclosed in the center of the gum dough and molded into a granular shape by die cutting to produce a chewing gum.

  In this example, “capsaicin” includes capsaicin and dihydrocapsaicin. One chewing gum (7 g) contains 6.2 g of gum dough and 0.8 g of contents.

  The chewing gum of Example 1 was mixed with the pepper extract and the ginger extract in both the gum dough and the contents.

  In the chewing gum of Comparative Example 1, only the gum dough is blended with the same amount of the pepper extract and the ginger extract as the total amount of the chewing gum of Example 1, and the contents are blended with both the pepper extract and the ginger extract. There wasn't.

  The chewing gum of Comparative Example 2 does not contain the pepper extract and the ginger extract in the gum dough, and only the content contains the same amount of the pepper extract and the ginger extract as the content of the chewing gum of Example 1. did.

  The caffeine raw material used is a commercial product. Based on coffee beans, the caffeine content is 98.5% by weight or more.

(1-2) Evaluation of irritation The evaluation of irritation in Examples, Comparative Example 1 and Comparative Example 2 was performed by two specialized panels.

  Next, the intensity of stimulation and the preference of stimulation at each time point from the beginning of biting to the end of biting in Example 1, Comparative Example 1 and Comparative Example 2 were evaluated.

  Evaluation was performed by five specialist panels, each chewing gum of Example 1, Comparative Example 1 and Comparative Example 2 was chewed, and the beginning of biting (0 to 30 seconds), middle (30 seconds to 3 minutes), end of biting ( The intensity of stimulation was evaluated at three timings (after 3 minutes), and the preference of stimulation for each chewing gum was evaluated.

The evaluation of “stimulus intensity” was performed in a five-step evaluation with 5 points for the strongest stimulus and 1 point for the weakest stimulus. The evaluation of “preferability of the appearance of stimulation” was performed in a five-step evaluation with 5 points being the most preferable case and 1 point being the least preferable case. Each chewing gum was evaluated at intervals of 30 minutes or more, and the evaluation order of each chewing gum was randomly assigned.
The results are shown in Tables 4-1 to 3-1.

  From the above results, it was revealed that unlike Comparative Example 1 and Comparative Example 2, Example 1 can feel stimulation from the beginning of chewing and can continuously feel stimulation until the end of chewing.

(2-1) Production of Chewing Gum Pepper extract was blended with the gum dough and / or contents shown in Table 1, and chewing gum containing each component in the formulation shown in Table 5 was produced. The chewing gum was produced according to a conventional method, and the contents were enclosed in the center of the gum dough and molded into a granular shape by die cutting to produce a chewing gum.

One chewing gum (7 g) contains 6.2 g of gum dough and 0.8 g of contents.
In the chewing gum of Example 3, pepper extract was blended in both the gum dough and the contents.
In the chewing gum of Comparative Example 4, the pepper extract was not blended in either the gum dough or the contents.

(2-2) Evaluation of irritation The evaluation of irritation of Example 3 and Comparative Example 4 was performed by 6 specialized panels. Each chewing gum of Example 3 and Comparative Example 4 was chewed, and the intensity of stimulation was evaluated at two timings of the beginning of the bite (0 to 30 seconds) and the end of the bite (after 3 minutes). The chewing gum of the one who was given was mentioned. Each chewing gum was evaluated at intervals of 30 minutes or more, and the evaluation order of each chewing gum was randomly assigned.

The results are shown in Table 6.

  From the above results, it was clarified that, unlike Comparative Example 4, Example 3 can feel stimulation from the beginning of chewing and can continuously feel stimulation until the end of chewing.

(3) Sleepiness prevention effect 3-1. Production of chewing gum A chewing gum (Example 2) containing the pepper extract and the ginger extract in the gum dough and contents shown in Table 1 and containing each component in the formulation shown in Table 7 was produced. On the other hand, the pepper extract and the ginger extract were not blended in Comparative Example 3 (placebo). The chewing gum was produced according to a conventional method, and the contents were enclosed in the center of the gum dough and molded into a granular shape by die cutting to produce a chewing gum.

  In this example, “capsaicin” includes capsaicin and dihydrocapsaicin. One chewing gum (7 g) contains 6.2 g of gum dough and 0.8 g of contents.

  In the chewing gum of Example 2, the pepper extract and the ginger extract were blended in both the gum dough and the contents.

  In the chewing gum of Comparative Example 3, the pepper extract and the ginger extract were not blended in either the gum dough or the contents.

3-2. Test Method The test was conducted by two groups of randomized crossover tests (single administration) on 9 healthy men with no specific disease between 20 and 49 years old. The washout period was 24 hours and the test time was between 15-17: 30.

  As a test place, a partitioned room without noise (adjusted to room temperature around 25 degrees) was prepared, and it was in a dim state that could be relaxed.

  The subject was seated on a chair and read a magazine placed on the desk. Other than that, no work was performed (except during inspection).

3-3. Evaluation of Test Items / Subjective Symptoms The VAS (Visual Analog Scale) method is a test that evaluates the degree of subjective symptoms by quantification. In this method, the highest possible state is set to the right end and the lowest is set to the left end in a straight line. It is also widely used in clinical medicine for subjective evaluation, and is used especially for comparison of the condition before and after administration between subjects. “Drowsiness” and “head is dull” were evaluated by the VAS method.
Measurements were taken before, immediately after, and 15 minutes, 30 minutes, and 60 minutes after ingestion of the test food.

・ Flicker inspection (Descent method)
The flicker test (descent method) is a test that evaluates the degree of cerebral fatigue through visual fatigue. The flicker test is performed when the flashing light cycle is gradually slowed down and it appears as flashing light. Find the number of cycles per second. It is known that the flicker value mainly reflects the arousal level. The higher the value, the higher the arousal level.
Measurements were taken before ingestion of the test food and at 15, 30, and 60 minutes after ingestion.

Statistical analysis Statistical processing was performed using a corresponding t-test as a comparison before and after ingestion, and comparison between controls with a corresponding t-test. In both cases, the significance level was set to 5% by two-sided test, and it was judged that there was a tendency when the risk level was 10% or less.

3-4. Test Protocol The test protocol is shown in FIG.

3-5. Results and Evaluation of Subjective Symptoms Evaluation results of “sleepiness” and “head is dull” by the VAS method are shown in FIG. 2 and FIG.

  Immediately after ingestion of the gum, both “Drowsiness” and “Headless” sensation decreased in both Example 2 and Comparative Example 3 (placebo).

  In the evaluation of “sleepiness” 30 minutes after ingestion and 60 minutes later, Example 2 showed a significantly lower value (less sleepiness) compared to Comparative Example 3 (placebo).

  In addition, in the evaluation of “head is dull” after 15 minutes, 30 minutes, and 60 minutes after ingestion, Example 2 has a significantly lower value (less drowsiness) compared to Comparative Example 3 (placebo). Indicated.

-Flicker inspection Fig. 4 shows the results of the flicker inspection (descent method).
15 minutes, 30 minutes and 60 minutes after ingestion, Example 2 showed a significantly higher flicker value than Comparative Example 3 (placebo).

  From these results, it was shown that the chewing gum of Example 2 has the effect of reducing the sensation of “sleepiness” and “dull head” and raising the arousal level. Moreover, the effect was confirmed even 60 minutes after ingestion, and it was shown to have persistence.

Claims (3)

An outer shell made of gum dough and a hollow wrapped around it, and in the outer shell part, a pepper extract containing 3 μg or more of capsaicin, a ginger extract containing 30 μg or more of gingerol , and 0.2 mg or more of piperine comprising containing one or more selected from pepper extract or Ranaru group, and the hollow portion, capsicum extract containing capsaicin acids than 0.005, ginger extract containing more than 0.01mg gingerol, and, piperine compound containing a powdery substance containing one or more selected from pepper extract or Ranaru group including more than 0.35Myug, characterized in that it comprises a further sodium bicarbonate and an acidulant the contents end shaped powder Chewing gum for sleepiness prevention . The chewing gum for drowsiness prevention according to claim 1, further comprising caffeine in the outer shell. The chewing gum for preventing drowsiness according to claim 2 , wherein the outer shell contains 10 mg or more of caffeine.

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