JPS6260366B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a dentifrice composition that has a refreshing feeling and a particularly distinctive taste.

Generally, toothpaste contains cleaning abrasives, thickening agents, wetting agents,
It consists of foaming agents, medicinal agents, sweeteners, colorants, cooling agents, etc. Brushing teeth is required to clean and sterilize the teeth and oral cavity, as well as to provide a refreshing and refreshing feeling.

Conventionally, peppermint oil, spearmint oil, peppermint oil, peppermint oil, menthol, carvone, and the like have been widely used as refreshing agents for toothpaste. In other words, these are natural fragrance materials such as oils or extracts obtained by distilling and extracting oils produced biochemically in plants, or they are synthetic single products produced synthetically. It is used in toothpaste flavoring.

The pepper brain, pepper oil, etc. used in these toothpastes are made by first steam-distilling natural peppermint to separate its active ingredients, but heat treatment destroys the flavor and produces unpleasant odors and off-tastes. It is thought that these substances are further purified by distillation, etc., and are used, and synthetic products are also used that have been purified in the same way. However, although such refined products have a refreshing feeling, they lack a subtle taste.
It has a monotonous taste and lacks palatability.
In addition, regarding the flavor felt in the oral cavity, volatile substances appeal to the senses, such as scent, and non-volatile substances appeal to the senses. Therefore, it is natural that it lacks umami.

However, since toothpaste is used in the oral cavity, in addition to the cooling and refreshing sensation, the taste itself is an issue, and it is important to provide a pleasant and attractive taste to satisfy the user's preferences. It is necessary to do so.

Therefore, the present inventor has conducted research on toothpaste compositions, and found that by converting the leaves into extremely fine particles, and adding this to toothpaste materials, it not only gives a strong cooling sensation, but also unexpectedly. The present invention has been completed based on the discovery that there is no unpleasant factor in this product, and on the contrary, it has a characteristic taste.

That is, the present invention provides a dentifrice composition characterized by containing a paste obtained by grinding Musca leaves with water or water containing sugar or polyhydric alcohol to form a paste with a particle size of 1 to 50 microns. The purpose is to provide a toothpaste composition that has a refreshing feeling and an attractive taste, and satisfies the user's preference.

The raw materials for the Mentha leaf paste used in the present invention include Mentha arvensis L.;
Fresh or dried leaves of Mentha piperita L., Mentha spicata L., etc. are used. In particular, it is preferable to use dried leaves that are easily available as commercial products.

To prepare the pepper leaf paste, the pepper leaf is ground together with water or water containing sugars or polyhydric alcohols. In other words, by enveloping the leaves in a liquid and grinding them, the active ingredients in the leaves are not volatilized into the air, but are all dissolved and retained in an aqueous solution, and fluidity is imparted. This allows the grinding to proceed more smoothly.

Examples of the saccharide used here include liquid isomerized sugar, sugar, and sorbitol, and examples of the polyhydric alcohol include glycerin and propylene glycol, which are selected from those safe as food additives.

The amount of water or water containing sugars or polyhydric alcohol used is preferably 1 to 9 times the weight of the pepper leaves. In addition, water containing sugars or polyhydric alcohols has a content of 75% sugars or polyhydric alcohols.
It can be used in the form of an aqueous solution with a concentration of up to 10%, preferably 10 to 75%, and a mixture of two or more types of saccharides or polyhydric alcohols can also be used.

If the particle size of the solids in the pepper leaf paste is large, it will give a foreign body sensation in the mouth, so it is desirable that the particles be fine, and the appropriate particle size is 1 to 50 microns. In order to grind the leaves into such fine particles, it is necessary to grind them between two grinding wheels rotating at high speed, and with a gap of 1/10 between the grinding wheels.
This can be achieved by using a precision powerful rotary mill that can be adjusted to an accuracy of 0 to 1/1000 mm. Thus, the creamy pepper leaf paste that comes out of the mill has both volatile components that give a refreshing feeling and non-volatile components that have a characteristic taste, and has both a refreshing feeling and a umami taste.

The pepper leaf paste used in the present invention obtained as described above can be incorporated into a dentifrice composition without any problem. That is, this paste is mixed with cleaning abrasives such as insoluble sodium metaphosphate, light calcium carbonate, heavy calcium carbonate, and dicalcium phosphate, which are commonly used for tooth brushing; sweeteners such as saccharin; humectants such as glycerin; Even if it is mixed with a thickening agent such as dium carboxymethyl cellulose; a foaming agent such as sodium lauryl sulfate; a medicinal agent; a fragrance; a coloring agent, etc., the properties and purpose of use thereof will not be affected in any way. Furthermore, when this paste is used in combination with a conventionally used cooling agent such as menthol, the amount used can be reduced.

The appropriate amount of pepper leaf paste to be incorporated into the dentifrice composition is selected depending on the desired palatability or the relationship with the amount of other materials. It is usually used in a dentifrice composition containing 0.01 to 0.3% by weight, preferably 0.05 to 0.2% by weight.

The dentifrice composition of the present invention can be configured into any product form such as toothpaste, moist toothpaste, powdered dentifrice, and water dentifrice. Moreover, the dentifrice composition of the present invention can be manufactured according to the manufacturing method of each dentifrice, except for adding the above-mentioned pepper leaf paste during its manufacture.

Thus, compared to conventional toothpastes, the toothpaste composition of the present invention provides an invigorating feel and freshness to the oral cavity when used, and has a characteristic umami taste. , which further increases the product value.

Next, the present invention will be explained in more detail with reference to Test Examples and Examples.

Test Example (Flavor Sensory Test) The toothpaste (A) of Example 1 below was compared with the toothpaste (B) produced in the same manner as described in Example 1 except that no pepper leaf paste was added.

(i) Test method After washing the inside of the panel's mouth, the panel was divided into two groups, and one group used (A) first, then washed the inside of the mouth, and then used (B) to taste the flavor. compared. The other group used Sakizu (B), washed their mouths, and then used (A) to compare the flavors.

(ii) Number of test results panel 50 people said ``(A) has a better flavor'' 26 people said ``(A) doesn't have a better flavor'' 13 people said ``I can't say either way'' 11 people The results showed a significant difference with a 5% risk rate in the chi-square test using the two-point comparison method.

Example 1 Dried pepper leaves from the Broben region of France
Mix 10 g of sorbitol, 70% aqueous solution 80%, and 10 g of water.
Grinding was carried out through the gap between two grinding wheels by rotating the grinding wheels at 3500 revolutions per minute and finely adjusting the width of the gap between the grinding wheels to 1/1000 mm. Samples were examined under a microscope from time to time and ground repeatedly until particle sizes ranged from 1 to 50 microns. Thus, 95 g of pepper leaf paste with a Brix of 66° was obtained.

A toothpaste was manufactured using this pepper leaf paste according to the following recipe.

Toothpaste (wt%) Dicalcium phosphate 50 Sodium carboxymethyl cellulose 1 Sodium lauryl sulfate 1.5 Glycerin 25 Satucharin 0.15 Medicinal agent Appropriate amount Heart leaf paste obtained as above 0.05 "Two Paste Flavor X-9424" (Fragrance manufactured by Takasago Fragrance Industry Co., Ltd.) 0.9 Amount of water 100 Example 2 A toothpaste was produced using the pepper leaf paste described in Example 1 according to the following formulation.

Toothpaste (wt%) Heavy calcium carbonate 33 Light calcium carbonate 22 Sodium carboxymethyl cellulose 1 Sodium lauryl sulfate 1.4 Glycerin 25 Saccharin 0.15 Medicinal agent Appropriate amount Pepper leaf paste described in Example 1 0.2 Two-paste flavor X-9424'' (Fragrance manufactured by Takasago Fragrance Industry Co., Ltd.) 0.9 Quantity of water 100 Example 3 Using the pepper leaf paste described in Example 1, a Junsei toothpaste was produced according to the following formulation.

Hyunsei toothpaste (wt%) Dicalcium phosphate 50 Calcium carbonate 30 Glycerin 9 Sodium lauryl sulfate 1.4 Satukarin 0.1 Medicinal agent Appropriate amount Pepper leaf paste described in Example 1 0.1 "Two Paste Flavor X-9424" (Takasago Co., Ltd.) (Fragrance manufactured by Kogyo Co., Ltd.) 0.9 Appropriate amount of water 100 Example 4 Using the pepper leaf paste described in Example 1, a toothpaste powder was produced according to the following recipe.

Powdered toothpaste (wt%) Light calcium carbonate 49 Heavy calcium carbonate 33 Glycerin 5 Sodium lauryl sulfate 1 Satucalin 0.15 Medicinal agent Appropriate amount Pepper leaf paste described in Example 1 0.05 "Two Paste Flavor X-9424" (Takasago) Fragrance manufactured by Kogyo Kogyo Co., Ltd.) 0.8 Water appropriate amount 100

Claims (1)

[Claims] 1. A dentifrice composition characterized by containing a paste having a particle size of 1 to 50 microns obtained by grinding the leaves of Jasmine japonica with water or water containing sugar or polyhydric alcohol.