JPWO2018216671A1 - candy - Google Patents
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- JPWO2018216671A1 JPWO2018216671A1 JP2019520252A JP2019520252A JPWO2018216671A1 JP WO2018216671 A1 JPWO2018216671 A1 JP WO2018216671A1 JP 2019520252 A JP2019520252 A JP 2019520252A JP 2019520252 A JP2019520252 A JP 2019520252A JP WO2018216671 A1 JPWO2018216671 A1 JP WO2018216671A1
- Authority
- JP
- Japan
- Prior art keywords
- extract
- candy
- present
- peppermint
- green tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 35
- 239000000284 extract Substances 0.000 claims abstract description 27
- 235000020737 peppermint extract Nutrition 0.000 claims abstract description 15
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 13
- 229940094952 green tea extract Drugs 0.000 claims abstract description 13
- BLILOGGUTRWFNI-UHFFFAOYSA-N Monomenthyl succinate Chemical compound CC(C)C1CCC(C)CC1OC(=O)CCC(O)=O BLILOGGUTRWFNI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000136948 Ocimum sanctum Species 0.000 claims abstract description 11
- 235000004072 Ocimum sanctum Nutrition 0.000 claims abstract description 11
- 241000508269 Psidium Species 0.000 claims abstract description 11
- 235000018735 Sambucus canadensis Nutrition 0.000 claims abstract description 10
- 235000007123 blue elder Nutrition 0.000 claims abstract description 10
- 235000007124 elderberry Nutrition 0.000 claims abstract description 10
- 235000008995 european elder Nutrition 0.000 claims abstract description 10
- 235000002020 sage Nutrition 0.000 claims abstract description 10
- 244000151637 Sambucus canadensis Species 0.000 claims abstract 2
- 230000035807 sensation Effects 0.000 abstract description 15
- 235000019615 sensations Nutrition 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000002459 sustained effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 18
- 239000000843 powder Substances 0.000 description 11
- 241000208829 Sambucus Species 0.000 description 8
- 230000035597 cooling sensation Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 6
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000006679 Mentha X verticillata Nutrition 0.000 description 4
- 235000002899 Mentha suaveolens Nutrition 0.000 description 4
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 229940041616 menthol Drugs 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 241000207923 Lamiaceae Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000002688 persistence Effects 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000000194 supercritical-fluid extraction Methods 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 208000030433 Epiphysiolysis of the hip Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241000241413 Propolis Species 0.000 description 2
- 239000003463 adsorbent Substances 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000001050 hortel pimenta Nutrition 0.000 description 2
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000019477 peppermint oil Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229940069949 propolis Drugs 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- YTKBWWKAVMSYHE-OALUTQOASA-N (3s)-3-[3-(3-hydroxy-4-methoxyphenyl)propylamino]-4-[[(2s)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid Chemical compound C([C@@H](C(=O)OC)NC(=O)[C@H](CC(O)=O)NCCCC=1C=C(O)C(OC)=CC=1)C1=CC=CC=C1 YTKBWWKAVMSYHE-OALUTQOASA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004394 Advantame Substances 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- 240000008441 Camellia sinensis var. assamica Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 235000014435 Mentha Nutrition 0.000 description 1
- 241001072983 Mentha Species 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
- RWAXQWRDVUOOGG-UHFFFAOYSA-N N,2,3-Trimethyl-2-(1-methylethyl)butanamide Chemical compound CNC(=O)C(C)(C(C)C)C(C)C RWAXQWRDVUOOGG-UHFFFAOYSA-N 0.000 description 1
- 108010093901 N-(N-(3-(3-hydroxy-4-methoxyphenyl) propyl)-alpha-aspartyl)-L-phenylalanine 1-methyl ester Proteins 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 229930184207 Polyphenon Natural products 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 241001312569 Ribes nigrum Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019453 advantame Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 239000000551 dentifrice Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229940045731 elderberry fruit Drugs 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- -1 etc.) Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229940098324 green tea leaf extract Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 239000000209 sambucus canadensis extract Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/534—Mentha (mint)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
- A61K47/14—Esters of carboxylic acids, e.g. fatty acid monoglycerides, medium-chain triglycerides, parabens or PEG fatty acid esters
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/16—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing nitrogen, e.g. nitro-, nitroso-, azo-compounds, nitriles, cyanates
Abstract
本発明は、（ｉ）エチル−３−ｐ−メンタン−３−カルボキサミドアセテート及びコハク酸モノメンチルからなる群から選ばれる少なくとも１種、並びに（ｉｉ）緑茶抽出物、ペパーミント抽出物、エルダーベリー抽出物、セージ、グァバ、及びトゥルシー抽出物からなる群から選ばれる少なくとも１種、を含む飴であって、清涼感の持続性と良好な風味を兼ね備えた飴を提供する。The present invention relates to (i) at least one selected from the group consisting of ethyl-3-p-menthan-3-carboxamide acetate and monomenthyl succinate; and (ii) a green tea extract, a peppermint extract, an elderberry extract, Provided is a candy comprising at least one selected from the group consisting of sage, guava, and Tulsi extract, the candy having both a sustained refreshing sensation and good flavor.
Description
本発明は、飴に関し、これは、食品、医薬部外品、又は医薬品分野において利用されうる。 The present invention relates to candy, which can be used in the food, quasi-drug, or pharmaceutical fields.
飴のカテゴリーに属する製品において、メントールなどで感じる「清涼感」や酸味で感じる「爽快感」など、喉を含めた口腔内に与える官能的要素が重要視されている。
「清涼感」の付与にあたり、ペパーミント精油、ハッカ精油の主要な構成成分であるｌ−メントールは清涼感を与える物質として知られている。しかし、ｌ−メントールは揮発性が高く清涼感が持続しない点や飲食物に添加した場合苦味を感じる点などの欠点を持っている。In products belonging to the candy category, emphasis is placed on the sensual elements imparted to the oral cavity, including the throat, such as the "freshness" felt by menthol and the "freshness" felt by sourness.
In imparting a “cool feeling”, l-menthol, which is a main component of essential oils of peppermint essential oil and mint essential oil, is known as a substance that provides a refreshing feeling. However, l-menthol has drawbacks such as high volatility and a lack of refreshing sensation and a bitter taste when added to foods and drinks.
歯磨組成物にメントール、ペパーミント油、ハッカ油などを配合し、清涼感を付与することは広く行われており、これら成分が配合された市販製品は多数存在する。また、清涼感を強化もしくは清涼感を持続させる検討は数多く行われており、メントール類と各種冷感剤とを含有する毛髪及び身体洗浄剤組成物が優れた清涼効果及びその持続性を有すること、メントール類と各種冷感剤とを組み合わせて冷感効果を有する香料組成物が口腔用組成物に配合されることが知られている（特許文献１及び２）。しかし、いずれの技術も清涼感の持続性は十分でなく、口腔用組成物におけるメントールの苦味の抑制も満足できるものではない。 Menthol, peppermint oil, peppermint oil and the like are blended in dentifrice compositions to impart a refreshing sensation, and there are many commercial products containing these components. In addition, many studies have been conducted to enhance the refreshing sensation or to maintain the refreshing sensation, and that the hair and body cleanser composition containing menthol and various cooling sensations has an excellent refreshing effect and its persistence. It is known that a fragrance composition having a cooling sensation effect is combined with an oral composition by combining menthols and various cooling sensation agents (Patent Documents 1 and 2). However, none of these techniques has a sufficient refreshing sensation, and it is not satisfactory in suppressing the bitterness of menthol in an oral composition.
本発明の目的は、清涼感の持続性と良好な風味を兼ね備えた飴を提供することである。 An object of the present invention is to provide a candy having both a refreshing sensation and good flavor.
本発明者らは、上記課題を解決するために鋭意検討した結果、冷涼成分であるエチル−３−ｐ−メンタン−３−カルボキサミドアセテート及びコハク酸モノメンチルからなる群から選ばれる少なくとも１種に、緑茶抽出物、ペパーミント抽出物、エルダーベリー抽出物、セージ、グァバ、及びトゥルシー抽出物からなる群から選ばれる少なくとも１種を組み合わせることにより、清涼感の持続性と良好な風味を兼ね備えた飴が調製できることを見出した。 The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, have found that green tea is selected from at least one selected from the group consisting of ethyl-3-p-menthan-3-carboxamide acetate and monomenthyl succinate, which are cooling components. By combining at least one selected from the group consisting of extract, peppermint extract, elderberry extract, sage, guava, and tulsi extract, it is possible to prepare a candy having both a sustained refreshing sensation and a good flavor. Was found.
かかる知見により得られた本発明の態様は次のとおりである。
（１）（ｉ）エチル−３−ｐ−メンタン−３−カルボキサミドアセテート及びコハク酸モノメンチルからなる群から選ばれる少なくとも１種、並びに
（ｉｉ）緑茶抽出物、ペパーミント抽出物、エルダーベリー抽出物、セージ、グァバ、及びトゥルシー抽出物からなる群から選ばれる少なくとも１種
を含む飴。
（２）成分（ｉｉ）が緑茶抽出物及びペパーミント抽出物からなる群から選ばれる少なくとも１種である、（１）に記載の飴。
（３）成分（ｉ）がエチル−３−ｐ−メンタン−３−カルボキサミドアセテート及びコハク酸モノメンチルを含む、（１）又は（２）に記載の飴。
（４）成分（ｉｉ）が緑茶抽出物及びペパーミント抽出物を含む、（２）又は（３）に記載の飴。The aspects of the present invention obtained from such findings are as follows.
(1) (i) at least one selected from the group consisting of ethyl-3-p-menthan-3-carboxamidoacetate and monomenthyl succinate; and (ii) green tea extract, peppermint extract, elderberry extract, sage Candy containing at least one selected from the group consisting of guava, guava, and Tulsi extract.
(2) The candy according to (1), wherein the component (ii) is at least one selected from the group consisting of a green tea extract and a peppermint extract.
(3) The candy according to (1) or (2), wherein the component (i) contains ethyl-3-p-menthan-3-carboxamidoacetate and monomenthyl succinate.
(4) The candy according to (2) or (3), wherein the component (ii) contains a green tea extract and a peppermint extract.
本発明により、清涼感の持続性と良好な風味を兼ね備えた飴を提供することが可能となった。 ADVANTAGE OF THE INVENTION By this invention, it became possible to provide the candy which had the persistence of the refreshing feeling and the favorable flavor.
本発明において、「エチル−３−ｐ−メンタン−３−カルボキサミドアセテート」とは別名ＷＳ−５とも呼ばれ、例えば、Ｐｅｎｔａ Ｍａｎｕｆａｃｔｕｒｉｎｇ社等より市販品を購入することができる冷涼感に優れた化合物の一種であり、通常、香料として菓子類や清涼飲料等の添加剤として使用される。
エチル−３−ｐ−メンタン−３−カルボキサミドアセテートの含有量は、本発明の飴全量に対して通常０．００００１〜０．１Ｗ／Ｗ％であるが、本発明の効果の面から、０．０００１〜０．１Ｗ／Ｗ％が好ましく、０．００１〜０．１Ｗ／Ｗ％がより好ましく、異味・異臭を付与しないという点も含めた総合的観点からより好ましい含有量は、０．０００１〜０．０１Ｗ／Ｗ％である。０．１Ｗ／Ｗ％を超える量を添加すると、エチル−３−ｐ−メンタン−３−カルボキサミドアセテートに起因する不快な刺激味により、服用感が著しく低下するため、好ましくない。In the present invention, “ethyl-3-p-menthan-3-carboxamidoacetate” is also known as WS-5. For example, a compound having excellent cooling sensation that can be purchased from Penta Manufacturing, etc. It is a kind and is usually used as an additive for confectionery and soft drinks as a flavor.
The content of ethyl-3-p-menthan-3-carboxamidoacetate is usually 0.00001 to 0.1 W / W% based on the total amount of the candy of the present invention. The content is preferably from 0001 to 0.1 W / W%, more preferably from 0.001 to 0.1 W / W%, and the content is more preferably 0.0001 to 0.1 W / W% from the comprehensive viewpoint including the point that no off-flavor or odor is imparted. 0.01 W / W%. It is not preferable to add an amount exceeding 0.1 W / W%, because the unpleasant irritating taste caused by ethyl-3-p-menthan-3-carboxamide acetate significantly reduces the feeling of taking.
本発明において、「コハク酸モノメンチル」とは、例えば、東京化成工業等より市販品を購入することができる冷涼感に優れた化合物の一種であり、通常、香料として菓子類や清涼飲料等の添加剤として使用される。
コハク酸モノメンチルの配合量は、本発明の飴全量に対して０．０００１〜１Ｗ／Ｗ％であり、好ましくは０．００４〜０．５Ｗ／Ｗ％であり、より好ましくは０．０１〜０．５Ｗ／Ｗ％である。配合量が０．０００１Ｗ／Ｗ％未満では、清涼感の持続性が十分に得られず、１Ｗ／Ｗ％を超えるとむしろ清涼感が抑えられ、香味発現が阻害されて使用上好ましくない。In the present invention, "monomenthyl succinate" is, for example, a kind of a compound having an excellent cooling sensation that can be purchased from Tokyo Chemical Industry or the like, and is usually used as a flavoring agent for confectioneries and refreshing beverages. Used as an agent.
The blending amount of monomenthyl succinate is 0.0001 to 1 W / W%, preferably 0.004 to 0.5 W / W%, more preferably 0.01 to 0 W / W% based on the total amount of the candy of the present invention. 0.5 W / W%. If the amount is less than 0.0001 W / W%, the sustainability of the refreshing feeling cannot be sufficiently obtained, and if it exceeds 1 W / W%, the refreshing feeling is rather suppressed and the expression of flavor is inhibited, which is not preferable in use.
本発明において、「緑茶抽出物」とは、例えばＣａｍｅｌｌｉａ属（例えばＣ．ｓｉｎｅｎｓｉｓ及びＣ．ａｓｓａｍｉｃａ）の例えばやぶきた種又はそれらの雑種から得られる茶葉から、例えば４０〜１４０℃で０．１分〜１２０時間加熱処理した緑茶葉抽出液の濃縮物を溶剤抽出あるいは吸着剤等を用いて精製したものを使用できる。市販品として、例えば、商品名「ピュアフェノン」（小川香料（株）製）、商品名「ポリフェノン」（東京フードテクノ（株）製）、商品名「テアフラン」（伊藤園（株）製）、商品名「サンフェノン」（太陽化学（株）製）等を利用してもよい。
緑茶抽出物の配合量は、本発明の飴全量に対して０．０００１〜１０Ｗ／Ｗ％であり、好ましくは０．０１〜５Ｗ／Ｗ％である。配合量が１０Ｗ／Ｗ％以上では、苦味が強く発現し、使用上好ましくない。In the present invention, “green tea extract” refers to, for example, 0.1 minute at 40 to 140 ° C. from tea leaves obtained from, for example, a camellia species of the genus Camellia (eg, C. sinensis and C. assamica) or hybrids thereof. A green tea leaf extract concentrate that has been heat-treated for up to 120 hours may be purified by solvent extraction or an adsorbent. Commercially available products include, for example, “Purephenon” (trade name, manufactured by Kogawa Kogyo Co., Ltd.), “Polyphenon” (trade name, manufactured by Tokyo Food Techno Co., Ltd.), “Theafran” (trade name, manufactured by ITO EN Co., Ltd.) The name “Sanphenon” (manufactured by Taiyo Chemical Co., Ltd.) may be used.
The blending amount of the green tea extract is 0.0001 to 10 W / W%, preferably 0.01 to 5 W / W%, based on the total amount of the candy of the present invention. When the blending amount is 10 W / W% or more, bitterness is strongly exhibited, which is not preferable in use.
本発明において、「ペパーミント抽出物」とは、例えばシソ科属のペパーミント（Ｍｅｎｔｈａ ｐｉｐｅｒｔｉａ Ｌ．別名はセイヨウハッカ）の葉または全草から、水、二酸化炭素若しくはエタノール等の有機溶剤により抽出するか、又は水蒸気蒸留により得られたペパーミント抽出液の濃縮物を溶剤抽出あるいは吸着剤等を用いて精製したものを使用できる。市販品として、例えば、商品名「ペパーミント抽出液ＢＧ」（丸善製薬（株））、商品名「ミントポリフェノール」（小川香料（株））等を利用してもよい。
ペパーミント抽出物の配合量は、本発明の飴全量に対して０．０００１〜１０Ｗ／Ｗ％であり、好ましくは０．００１〜５Ｗ／Ｗ％であり、より好ましくは０．０１〜５Ｗ／Ｗ％である。配合量が１０Ｗ／Ｗ％以上では、苦味・渋みが強く使用上好ましくない。In the present invention, "peppermint extract" refers to, for example, extracted from leaves or whole grass of peppermint of the genus Labiatae (Mentha pipetia L. also known as common mint) with an organic solvent such as water, carbon dioxide or ethanol, Alternatively, a concentrate obtained by extracting a peppermint extract obtained by steam distillation using a solvent extraction or an adsorbent can be used. As a commercially available product, for example, trade name “Peppermint Extract BG” (Maruzen Pharmaceutical Co., Ltd.), trade name “Mint Polyphenol” (Ogawa Perfume Co., Ltd.) and the like may be used.
The blending amount of the peppermint extract is 0.0001 to 10 W / W%, preferably 0.001 to 5 W / W%, more preferably 0.01 to 5 W / W, based on the total amount of the candy of the present invention. %. If the compounding amount is 10 W / W% or more, bitterness and astringency are strong, which is not preferable for use.
本発明において、「エルダーベリー抽出物」とは、ニワトコ属の植物であるセイヨウニワトコの果実から抽出・精製されたエキス又は粉末であり、例えば、市販品の「エルダーベリー果実色素」（トレードピア（株））、「エルダーベリーエキス末」（（株）ライフヘルスケア）等を利用してもよい。 In the present invention, the “elderberry extract” is an extract or powder extracted and purified from the fruit of the elderberry, which is a plant of the genus Elderberry. For example, a commercially available “Elderberry fruit pigment” (tradepia ( ), "Elderberry Extract Powder" (Life Healthcare Co., Ltd.) and the like.
本発明において、「セージ」とは、シソ科の植物であるセージの葉または花穂を粉砕或いは抽出・精製することにより得られた粉末又はエキスであり、例えば、市販品の「セージパウダー」（エスビー食品（株））、「セージ乾燥エキス」（アスク薬品（株））等を利用してもよい。 In the present invention, the term "sage" refers to a powder or extract obtained by crushing, extracting, or purifying sage leaves or spikes of a Lamiaceae plant. For example, commercially available "sage powder" (S.B. Foods Co., Ltd.), "Sage Dried Extract" (Ask Pharmaceutical Co., Ltd.) and the like may be used.
本発明において、「グァバ」とは、フトモモ科に属する植物グァバの葉を粉砕或いは抽出・精製することにより得られた粉末又はエキスであり、例えば、「グァバフェノン」（備前化成（株））、「グァバの葉（粉末）」（（株）ピーアットライフ）等を利用してもよい。 In the present invention, “guava” is a powder or extract obtained by crushing or extracting / purifying leaves of a plant guava belonging to the family Myrtaceae, for example, “Guavaphenone” (Bizen Kasei Co., Ltd.), "Guava leaves (powder)" (Pat Life Co., Ltd.) or the like may be used.
本発明において、「トゥルシー抽出物」とは、シソ科に属する植物トゥルシーの葉を抽出・精製することにより得られたエキス又は粉末であり、例えば「トゥルシー抽出物」、「トゥルシーＳＣＦＥ」（（株）サビンサジャパンコーポレーション）、「ホーリーバジルエキス」（バイオアクティブズジャパン（株））等を利用してもよい。
エルダーベリー抽出物、セージ、グァバ、トゥルシー抽出物の各配合量は、本発明の飴全量に対して０．０００１〜１０Ｗ／Ｗ％であり、好ましくは０．００１〜５Ｗ／Ｗ％である。配合量が１０Ｗ／Ｗ％以上では、苦味・渋みが強く使用上好ましくない。In the present invention, the “Tulsi extract” is an extract or powder obtained by extracting and purifying leaves of a plant Tulsi belonging to the Labiatae family. For example, “Tulsi extract”, “Tulsi SCFE” ((stock) ) Sabinsa Japan Corporation), “Holy Basil Extract” (Bioactives Japan K.K.) and the like may be used.
The amount of each of the elderberry extract, sage, guava, and tulsi extract is 0.0001 to 10 W / W%, preferably 0.001 to 5 W / W%, based on the total amount of the candy of the present invention. If the compounding amount is 10 W / W% or more, bitterness and astringency are strong, which is not preferable for use.
本発明の飴の一実施態様では、緑茶抽出物及びペパーミント抽出物からなる群から選ばれる少なくとも１種を含むことが好ましく、緑茶抽出物及びペパーミント抽出物を含むことが特に好ましい。
本発明の飴の別の実施態様では、エチル−３−ｐ−メンタン−３−カルボキサミドアセテート及びコハク酸モノメンチルを含むことが好ましい。
本発明の飴の更なる実施態様では、エチル−３−ｐ−メンタン−３−カルボキサミドアセテート、コハク酸モノメンチル、緑茶抽出物を含むことが好ましい。In one embodiment of the candy of the present invention, it preferably contains at least one member selected from the group consisting of a green tea extract and a peppermint extract, and particularly preferably contains a green tea extract and a peppermint extract.
In another embodiment of the candy of the present invention, it preferably comprises ethyl-3-p-menthan-3-carboxamide acetate and monomenthyl succinate.
In a further embodiment of the candy of the present invention, it preferably comprises ethyl-3-p-menthan-3-carboxamide acetate, monomenthyl succinate, green tea extract.
本発明の「飴」とは、糖、糖アルコール、水あめなどを主原料とする口腔内で溶解および咀嚼して服用する固形物であり、例えば、ハードキャンディ、ソフトキャンディ、トローチ、錠菓、フィルム剤が挙げられるが、これに限定されるものではなく、また、その製造方法、形状および容器等の包装形態も限定されるものではない。また、飴には、上述した成分以外にもその他の成分として、糖類や糖アルコール類（砂糖、ブドウ糖、果糖、異性化糖、還元水あめ、マルチトール、ソルビトール、パラチニット、エリスリトール、オリゴ糖など）、塩類（食塩など）、甘味料（アスパルテーム、アセスルファムカリウム、スクラロース、アドバンテーム、ネオテーム、プシコースなど）、酸味料（クエン酸、リンゴ酸、酒石酸、フマル酸、アスコルビン酸、リン酸など）、香料、着色料、保存料、ミネラル類、ビタミン類、アミノ酸及びその塩類、生薬、生薬抽出物、カフェイン、ローヤルゼリー、食物繊維等を、本発明の効果を損なわない範囲で適宜に配合することができる。 The "candy" of the present invention is a solid substance that is dissolved and chewed in the oral cavity and mainly taken from sugar, sugar alcohol, starch syrup, etc., for example, hard candy, soft candy, troche, tablet confectionery, film Examples thereof include, but are not limited to, agents, and methods for producing the same, shapes, and packaging forms such as containers are not limited. In addition, in addition to the above-mentioned components, candy includes sugars and sugar alcohols (sugar, glucose, fructose, isomerized sugar, reduced starch syrup, maltitol, sorbitol, palatinit, erythritol, oligosaccharides, etc.), Salts (salts, etc.), sweeteners (aspartame, acesulfame potassium, sucralose, advantame, neotame, psicose, etc.), acidulants (citric acid, malic acid, tartaric acid, fumaric acid, ascorbic acid, phosphoric acid, etc.), flavors, coloring Ingredients, preservatives, minerals, vitamins, amino acids and salts thereof, crude drugs, crude drug extracts, caffeine, royal jelly, dietary fiber, and the like can be appropriately blended as long as the effects of the present invention are not impaired.
以下に、実施例、比較例及び試験例を挙げ、本発明を更に詳細に説明するが、これらは、本発明の範囲を何ら限定するものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Test Examples, but these do not limit the scope of the present invention at all.
砂糖１６７ｇと水あめ１６７ｇに水６０ｇを添加し、常法にて加熱溶解して煮詰め、飴生地３００ｇを調製した。その後、表１〜６記載の組成となるように各成分を飴生地に添加し、成形、冷却固化させることでハードキャンディ（１個あたり２．３ｇ、１処方あたり４０個）を得た。得られたサンプル１個について試食し、舐め終わってから１０分後の清涼感を実施例１〜９および比較例１〜４はパネル４名にて、また、実施例１０〜１３および比較例５〜１０はパネル３名にてＶＡＳ（Ｖｉｓｕａｌ Ａｎａｌｏｇ Ｓｃａｌｅ）法を用いて評価した。すなわち、横に引かれた直線の左端を「清涼感を感じない」、右端を「清涼感を非常に感じる」とし、清涼感の程度を左端からの距離を測定して点数とした。各サンプル毎に平均値を算出した上で、各コントロール（実施例１、２については比較例１；実施例３〜５については比較例２；実施例６〜８、１０〜１３、比較例５〜８については比較例３；実施例９については比較例４；比較例１０については比較例９）の清涼感を１とした場合の値を算出した。なお、実施例のペパーミント抽出物は小川香料（株）の「ミントポリフェノール」を、緑茶抽出物は小川香料（株）の「ピュアフェノン」を、エルダーベリー抽出物はトレードピア（株）の「エルダーベリー果実色素」を、セージ粉末はエスビー食品（株）の「セージパウダー」を、グァバ粉末は（株）ピーアットライフの「グァバの葉（粉末）」を、トゥルシー抽出物は（株）サビンサジャパンコーポレーションの「トゥルシーＳＣＦＥ」を使用した。また、比較例のカシス抽出物は（株）明治フードマテリアの「明治カシスポリフェノール（ＡＣ１０）」を、はちみつは日新蜂蜜（株）の「純粋ハンガリー産アカシアはちみつ」を、エルダーフラワー抽出物は（株）生活の木の「有機エルダーフラワー」より熱水抽出したものを、プロポリス抽出物は（株）ＦＡＰジャパンの「超臨界抽出プロポリスエキス末」を使用した。また、表中の「香料※」には、エチル−３−ｐ−メンタン−３−カルボキサミドアセテート（ＷＳ−５）、Ｎ，２，３−トリメチル−２−（１−メチルエチル）ブタンアミド（ＷＳ−２３）およびコハク酸モノメンチルのいずれも含まれていない。 60 g of water was added to 167 g of sugar and 167 g of starch syrup, and the mixture was dissolved by heating in a conventional manner and boiled down to prepare 300 g of candy dough. Thereafter, each component was added to the candy dough so as to have the composition shown in Tables 1 to 6, molded, cooled and solidified to obtain hard candy (2.3 g per piece, 40 pieces per prescription). One sample obtained was tasted, and the refreshing feeling 10 minutes after licking was finished was evaluated by four panelists in Examples 1 to 9 and Comparative Examples 1 to 4, and in Examples 10 to 13 and Comparative Example 5 10 to 10 were evaluated by three panelists using the VAS (Visual Analog Scale) method. That is, the left end of the straight line drawn horizontally was “do not feel a refreshing sensation”, the right end was “feeling a refreshing sensation”, and the degree of the refreshing sensation was measured by measuring the distance from the left end. After calculating the average value for each sample, each control (Comparative Example 1 for Examples 1 and 2; Comparative Example 2 for Examples 3 to 5; Examples 6 to 8, 10 to 13, and Comparative Example 5) The values of Comparative Example 3 for Examples 8 to 9; Comparative Example 4 for Example 9; and Comparative Example 9 for Comparative Example 10 where the cooling sensation was 1 were calculated. In addition, the peppermint extract of the examples is "Mint Polyphenol" of Ogawa Perfume Co., Ltd., the green tea extract is "Pure Phenone" of Ogawa Perfume Co., Ltd., and the elderberry extract is "Elder" of Tradepia Co., Ltd. Berry fruit pigment ”, sage powder is“ Sage Powder ”of SB Foods Co., Ltd., guava powder is“ Guava leaf (powder) ”of P @ at Life Co., Ltd., and Tulsi extract is Sabinsa Japan Co., Ltd. Corporation "Tulsi SCFE" was used. In addition, the cassis extract of Comparative Example was “Meiji Cassis Polyphenol (AC10)” of Meiji Food Materia Co., Ltd., the honey was “Pure Hungarian Acacia Honey” of Nisshin Honey Co., Ltd., and the elder flower extract was ( The hot water extracted from "Organic Elder Flower" of Living Tree Co., Ltd., and the propolis extract used was "Supercritical Extraction Propolis Extract Powder" from FAP Japan. In addition, “perfume *” in the table includes ethyl-3-p-menthan-3-carboxamide acetate (WS-5), N, 2,3-trimethyl-2- (1-methylethyl) butanamide (WS- Neither 23) nor monomenthyl succinate is contained.
比較例１に対し、実施例１および実施例２の１０分後の清涼感が強いことが認められた。
比較例２に対し、実施例３および実施例４の１０分後の清涼感が強く、実施例５では、さらに清涼感が強いことが認められた。
比較例３に対し、実施例６、１０〜１３の１０分後の清涼感が強く、実施例７および実施例８はさらに清涼感が強いことが認められた。
比較例４に対し、実施例９の１０分後の清涼感が強いことが認められた。
実施例１〜１３では、コントロールである比較例１〜４に比べて、舐め終わってから１０分後の清涼感の持続性の向上効果が認められた。また、比較例５〜８の素材、比較例１０の冷涼成分では、舐め終わってから１０分後の清涼感の持続性の向上効果がないことがわかった。Compared to Comparative Example 1, it was recognized that the refreshing sensation of Example 1 and Example 2 after 10 minutes was stronger.
Compared to Comparative Example 2, it was found that the refreshing sensation after 10 minutes in Examples 3 and 4 was stronger, and that in Example 5, the refreshing sensation was stronger.
Compared to Comparative Example 3, it was found that the refreshing sensation after 10 minutes of Examples 6 and 10 to 13 was stronger, and that the cooling sensations of Examples 7 and 8 were even stronger.
Compared to Comparative Example 4, it was recognized that the refreshing feeling after 10 minutes of Example 9 was stronger.
In Examples 1 to 13, the effect of improving the sustainability of the refreshing feeling 10 minutes after licking was recognized, as compared with Comparative Examples 1 to 4 as the control. In addition, it was found that the materials of Comparative Examples 5 to 8 and the cooling component of Comparative Example 10 had no effect of improving the sustainability of the refreshing feeling 10 minutes after licking was completed.
本発明により、清涼感の持続性と良好な風味を兼ね備えた飴を提供することが可能となった。よって、本発明を医薬品、医薬部外品及び食品として提供することにより、これらの産業の発達が期待される。 ADVANTAGE OF THE INVENTION By this invention, it became possible to provide the candy which had the persistence of the refreshing feeling and the favorable flavor. Therefore, development of these industries is expected by providing the present invention as pharmaceuticals, quasi-drugs, and foods.
本出願は、日本で２０１７年５月２３日に出願された特願２０１７−１０１７６７号を基礎としており、その内容は本明細書にすべて包含される。 This application is based on a patent application No. 2017-101767 filed on May 23, 2017 in Japan, the contents of which are incorporated in full herein.
Claims (4)
（ｉｉ）緑茶抽出物、ペパーミント抽出物、エルダーベリー抽出物、セージ、グァバ、及びトゥルシー抽出物からなる群から選ばれる少なくとも１種
を含む飴。(I) at least one selected from the group consisting of ethyl-3-p-menthan-3-carboxamide acetate and monomenthyl succinate; and (ii) green tea extract, peppermint extract, elderberry extract, sage, guava, And a candy comprising at least one selected from the group consisting of Tulsi extract.
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| WO2018216671A1 (en) | 2018-11-29 |
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| JP7287446B2 (en) | 2023-06-06 |
| JP7080880B2 (en) | 2022-06-06 |
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