JPS60185558A - Deodorant - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a deodorant, and particularly to a deodorant useful in the food field.

Conventionally, deodorizing methods have been used to remove bad odors by masking with aromatic substances, chemical deodorization with oxidizing agents, neutralizing agents, fixatives, etc., or adsorption with activated carbon. All of these methods are often subject to significant limitations depending on the purpose of use, and have not been sufficiently developed in the food field in particular. So far, dimethylaminoallyl sulfonate, acrylamide, glucosamine, etc. have been found to be effective, a bad breath remover containing cyclodextrin as an active ingredient, and a hot extract of fresh or dried leaves of Camellia or Lauraceae plants as active ingredients. Only a deodorant (Japanese Patent Publication No. 58-18098) has been proposed, and there is a strong desire for a deodorant that is both safe and effective.

In order to solve these problems, the present inventor has continued to broadly search for deodorizing effects mainly on fermentation-related substances, and first investigated the use of pulverized sake lees, brewed sake, or ethanol extracts of the residue produced in the manufacturing process, as well as water and alcohol content. We have developed a deodorizing agent whose active ingredient is a substance obtained by distilling off the I found out that it shows. Based on these findings, we will continue to conduct further research into practical deodorants and how they can be used.
In order to find out that only products made from specific raw materials are useful,
The present invention has now been completed.

The present invention is a deodorant containing as active ingredients a thermal extract of tea confectionery using a solvent and an aqueous extract of a fermented product.

There are various kinds of tea confectionery that can be used in the present invention, such as green tea, black tea, oolong tea, and macchi tea (also called Paraguayan tea). For example, it may be classified as unfermented tea, semi-fermented tea, or semi-fermented tea, but any of these may be used.

Solvents used for extracting tea confectionery include lower alcohols such as methanol, ethanol, propatool, and isopronol; lower ketones such as acetone and methyl ethyl ketone; and water; a mixed solvent of these may also be used. When using this deodorant for food use, use ethanol or acetone.

It is preferable to use water, but other uses are not particularly limited. The extraction method is the standing method.

Any method such as a stirring method or a Soxhlet extraction method may be used, but it is necessary to extract thoroughly when hot.

Next, fermented products are those made by fermentation that are edible, such as seasoning products such as pressure oil, miso, natto, and mash; alcoholic beverages such as sake, shochu, beer, and wine; Some sake lees; other foodstuffs such as cheese and yogurt.

The amount of water used to obtain these water extracts varies depending on the fermentation product, but generally 1 to 10 times the size of the fermentation product is used. The microorganisms used for fermentation may be those used in food production, and yeasts, molds, and bacteria are used. As the yeast, for example, pressure oil yeast, miso yeast, beer yeast, wine yeast, sake yeast, etc. can be used.

As molds, that is, filamentous fungi, for example, Aspergillus oryzae, Aomycosis or the like can be used.

As the bacteria, for example, lactic acid bacteria, Bacillus natto, etc. can be used, and an appropriate combination of these microorganisms can also be used. The mixing ratio of the thermal extract of tea leaves with a solvent and the water extract of the fermented product is the former. The latter is used in an amount of 0.1 to 1%, and most preferably 0.2 to 0.5%.

Next, the present invention will be explained in detail with reference to examples.

Production Example 1 100 d of a mixed solvent of 251 g of green tea (sencha), 50 g of water and 50 g of ethanol was charged into a Soxhlet extractor, and
Reflux extraction was carried out for 0 hours. The extract was filtered through a filter paper, and the solvent was partially distilled off under reduced pressure to obtain a dark green to dark brown viscous liquid concentrate 111 (corresponding to about 75% solid content).

Production Example 2 The extract was filtered through a filter paper to obtain an extract of 84.59-. This was concentrated under reduced pressure to obtain a concentrated dark brown transparent liquid of 50 fF (corresponding to about 15% solids content).

Production Example 5 Extract 90.2F was obtained by performing the same operation as in Production Series 2 except that ethanol say was used instead of water. This was concentrated under reduced pressure to obtain a concentrated solution of 301 (corresponding to about 64% solid content) dark brown transparent liquid.

Production example 4 Oolong tea 25? Extract simplified 110F
I got it. Concentrate this under reduced pressure to 50? (Solid content approximately 20
%) was obtained as a concentrated dark brown transparent liquid.

Production Example 5 The same operation as Production Example 1 was performed except that 25fP of black tea and 1001 acetone were used to obtain an extract of 112.57. Concentrate this to 50? A concentrated solution of a dark brown transparent liquid (corresponding to about 40% solid content) was obtained.

Production example 6 Natto (“Handmade ground natto”, manufactured by Mitsugeshi) 170? Five times the amount of distilled water was added to the mixture, and after thorough stirring, filtration through wire mesh and filter paper was performed. The obtained filtrate was incubated at 85°C for 3
After heat sterilization for 0 minutes, a translucent brown extract liquid 807ψ was obtained.

Production example 7 Miso (“Marukome tax miso”, Marufume miso @ J4) 50
Add the same amount of distilled water to 0f, stir thoroughly, let stand, and then lightly centrifuge (1 o o o rpm).

5 minutes) and then weighed the supernatant. This supernatant was filtered through a filter paper to obtain a transparent yellow extract 4001.

Production Example 8 Add the same amount of distilled water to 50 g of Behidus Yogurt (“Morinaga Behigs Brain Yogurt”, manufactured by Morinaga Milk Company), stir thoroughly, and then lightly centrifuge (1o (Iurp)).
m for 5 minutes) and the supernatant was collected.

This supernatant was filtered through a filter paper to obtain a transparent extract@4aoy.

Production ρ119 Add 4 times the volume of distilled water to 20 oz of sake lees ("Sake Kasu Sawanotsuru", manufactured by Yamada Shuzo Foods ■), stir thoroughly, then lightly centrifuge (1000 rpm, 5 minutes) and collect the supernatant. did.

Next, filter the clear part with a filter paper to obtain a transparent pale yellow extract 1501. I! Ta.

Production example 10 Moromi (Morokyu J, @ 11 made by Sawa Shoten) 12
5? Add 5 times the volume of distilled water to the solution, stir thoroughly, and filter through filter paper to obtain 50 mouths of a slightly cloudy yellow extraction liquid. I got it.

1! ! Preparation Example 11 11M (Kick-Man 4 [1i1J, Kikkoman ■1111] was used as an extract solution.

Production Example 12 Five times the amount of distilled water was added to 276ff of cheese (R Fresh Cheese, manufactured by Tetrasaccharide), stirred well, and filtered to obtain 500y of a pale yellow transparent extract.

Implementation period 1-42 Production [flJ 0.2% of the water extract of the fermentation product obtained in Production Examples 6-12 was added to the solvent-based heat extract of the tea leaves obtained in flJ 1-5.
% to 0.5% to prepare deodorants.

1 Production Example 2 Production Example 6 0.2% 2 tt5 //6.0.5% 5 1 2 tt 7 0.2% 4 tt'! , w 7 0.5%5 tt 2
tt 8 o, 2% 6 /15 /F80.5% 7 #2 //90.2% [3tt 5 tt 9 o, 5% Example Tea confectionery extract Fermented product extract 9 #! Zodou 2
Production example 10 0.2%10 #5 #10 0.
5% 11 72' /F110.2% 12 #5 #110.5% 15 t 2 y 12 o, 2% 14 #5 #12 0.5% 1st I W 6 0.2% 16 # 1 # 6 0 .5% 17 11 #7 0.2% 18 #1 #7 0.5% 19 #1 #8 0.2% 20 1 1 #8 0.5% 21 #I IF 9 0.2% 22 #1 #9 0.5% 25 #1 7 10 0.2% 24 #1 y 10 G, 5% 25 #1 p 11 0. ,．． 2%26 p 1
#11 0.5% 27 #1 '#12 0.2 Example Tea confectionery extract Fermented product extract 28 Production example 1 Production row 12
o, 5%29 p 4 tt 60.5% 60〃4, tt 7,'0.5%51 tt 4
// 80゜3% 52 〃4 /7 9 0.5% 55p 4 tt 10 0.3% 54 #4 7 11 0.5% 35 tt 4 tt 12 0.5%36 // 5
tt 60-4% 37. 5'p 7 0-4% 513 rr 5 u 5 Q・4% 59 tt S #9 0.4% 4Q, /T'5 #1'0 0.4%41 71
5 a 11 0.4% 42 II 5''p 120-4% A deodorization test was conducted on the above deodorant.The results are shown in Table 1.The deodorization test was conducted using the following method. .

First, hydrogen sulfide, methyl mercaptan, which are malodorous substances,
Make 600-aqueous solutions of each of ammonia and trimethylamine. Next, test sample 11 and the above malodorous substance (300 folds of stock solution) 11 are added to a 15-volume sample bottle with a lid, and mixed well for 3 minutes. On the other hand, water 11 is added to the test sample and mixed with the malodorous substance in the same manner.

The odors of both were compared by five panelists using the following criteria, and the average value was determined.

Evaluation 1: The odor was the same as that of the malodor stock solution, and the odor was not deodorized at all.

2: Most of the bad odor remains.

3: Slightly deodorized.

4: is mostly deodorized.

5: Completely deodorized.

Application example 1 A test was conducted on the deodorizing effect on soy milk.

As a preliminary test, the green tea extract obtained in Production Example 1 was added to soymilk (Kibun Soymilk, manufactured by Kibun Corporation) at a predetermined ratio and compared with the additive-free group, and the following results were obtained. It was done.

The soybean odor in the additive-free area is quite strong.

0.5% addition group: The taste changes slightly, but the soybean odor is still present.

1% addition group: The soy odor has largely disappeared and the taste has become smoother.

2% additive 4u section: The soybean odor has disappeared, but the distinctive taste of green tea extract appears.

According to the above results, the amount of green tea extract added was 1%, and the extract of the fermentation product obtained in Production Examples 6 to 12 was further added at 5% (however, 0.5% for Production Example 11 only). The deodorizing effect of the soymilk was tested.

In addition, the deodorizing effect was classified into 0 to 10 stages and was evaluated according to the following.

0 1 2 5 4 5 67 8 9 10th 2nd
Table comparison o-'---- 1+6 8 9 8 7 52 8.01+7 1o7
4 10 31 7.751+8 4545164.0 1+9 4 9 4 8 25 6.251+10 7
4 6 7 24 6.0'1+11 6110 q
q 54' a, 5l-)-124,355155,
75 1" 4 '5 5'4 16 4.0・l: Additive-free area, Life 2: Green tea extract only As is clear from Table 2, green tea extract cannot be used alone, but fermented products A better deodorizing effect can be obtained when used in combination with the extract, especially in Production Example 6,
A remarkable deodorizing effect is achieved when extracts No. 7 and No. 11 are used together.

Application column 2 A deodorization test was conducted against the strong odor of organic fertilizer containing the pungent odor of ammonia, which is thought to be a mixture of chicken stock, fishmeal, and other leftovers. Production examples 1 to 5 and production row 6 are used as deodorants.
Predetermined amounts of ~12 extracts were used alone or in combination. The results are shown in Table 5. The deodorizing effect was evaluated based on the following criteria.

evaluation 0: No effect, 1: Some effect.

2: Effective. 3: Effective.

4.5: Very effective.

Table 3 1 (5%) 21 1 41.53 1 (10%) 125 62.0 1° (5%) + 6 (5%) 323 82.671 (5
%)+7(5%) 555155.01(5%)+8(
5%) 554105.3s1 (5%) + 9 (5%)
, 55.5155.01 (5%) + 10 (5%) 544
115.671 (5%) + 12 (5%) 552105.
556 (5%) 245115.67 6 (5%) 544115.67 10 (5%) 454'154.55 10 (5%) 525 82.67 11 (3%) 5 '53134.3511 (5%)
452 910 ii (io%) 442105.55 As is clear from the table, when green tea extract is used alone, sufficient effect cannot be obtained even if 10% is added.
When miso extract or banma is prepared from rice with IAI 7 and 5% sake lees extract 1]9 is used in combination with green tea extract 11, an extremely excellent deodorizing effect is achieved.

Patent applicant: Takasago Fragrance Industries Co., Ltd.

Claims (1)

[Scope of Claims] 1. A deodorant comprising a solvent-based heat extract of tea confectionery and an aqueous extract of fermentation products as active ingredients. Z. The deodorant according to claim 1, wherein the tea leaves are any one of green tea, oolong tea, black tea, and macaw tea. 5. The solvent used to extract tea leaves is methanol. Ethanol, propatool, impropatool. The deodorant according to claim 1, which is any one of acetone, methyl ethyl ketone, water, and mixtures thereof. 4. The deodorant according to claim 1, wherein the fermentation product is produced by yeast, mold, and/or bacteria. Yeasts include pressure oil yeast, miso yeast, and beer yeast. The deodorant according to claim 4, which is either grape yeast or sake yeast. 6. Deodorant OZ according to claim 4, wherein the mold is Aspergillus oryzae and/or blue mold. The deodorant OZ according to claim 4, wherein the bacteria is lactic acid bacteria or Bacillus natto.