KR101973825B1 - Spice extract-containing composition for oral cavity - Google Patents

Abstract

(EN) The present invention provides an oral composition having improved flavor persistence. An oral composition comprising a spice extract selected from the group consisting of at least gold, red pepper, chinese cabbage, cinnamon, black pepper, yin, chafer, garlic, mustard, allspice, onion, cardamon, timeric and nutmeg.

Description

(SPICE EXTRACT-CONTAINING COMPOSITION FOR ORAL CAVITY)

The present invention relates to a food composition as an oral composition containing a spice extract, in particular, to enhancement and persistence of mint feeling in a chewing gum, and to provide a product having enhanced flavor persistency of chewing gum. That is, the present invention is intended to obtain a high initiality of flavor and flavor and a long duration of the flavor and flavor of the food, especially when the taste of the mouth, such as a chewing gum, is long, It is to increase the castle. The present invention relates to a flavor-sustaining compounding technique which can be applied to other products besides the chewing gum, and it can be used not only as candy as food, but also as a dentifrice, a tooth gel, a mouthwash, a mouthwash, a mouth mousse, , A troche, a chewing gum, and a strip in the form of a direct attachment to a tooth.

It is one of the products that requires the speed and persistence of flavor and flavor in the chewing black food field. However, it is difficult to realize, and when it begins to chew, it develops a strong taste and smell. However, to be. Therefore, a chewing gum has been conventionally investigated in which the chewiness quickly expresses flavor and the flavor continues as long as possible even during chewing. As one of such methods, Patent Document 1 proposes a method of preparing a gum by using a microorganism having a flavor sealed in microbial cells as a flavoring agent, thereby disclosing that a chewing gum exhibiting a strong flavor with a low flavor and having a persistent flavor is obtained have. However, the persistence of flavor is still not enough and further improvement is needed.

Patent document 2 discloses a flavor enhancer that focuses on plant extracts. Patent Document 2 relates to an invention capable of enhancing a desirable flavor of a food or drink by adding a flavor enhancer of a food or drink containing plant extract or plant essential oil containing span- tantol or span- tantol to a food or drink. Since the flavor enhancer of Patent Document 2 has an effect by adding a very small amount, the flavor and stimulation of the flavor enhancer do not affect the food and beverage, and thus can be widely used in general foods and beverages. However, Patent Document 2 enhances the flavor of food and drink, but does not consider the persistence of flavor at all.

Japanese Patent Application Laid-Open No. 5-192085 Japanese Patent Application Laid-Open No. 2006-296356

In a conventional oral composition, it is difficult to maintain a mint feeling, i.e., a flavor for a long time, and it is a big technical problem to keep the taste and freshness of the mint last.

DISCLOSURE OF THE INVENTION In order to solve the above problems, the present inventors have intensively studied and found that, by mixing at least one kind of spice extract into an oral composition, it is possible to maintain the taste and freshness of mint for a long time. That is, the present invention is an oral composition containing a spice extract, wherein the spice extract is at least one selected from the group consisting of at least one selected from the group consisting of at least one selected from the group consisting of at least one selected from the group consisting of at least gold, Wherein the spice extract is selected from the group consisting of dermatum, turmeric and nutmeg. More specifically, the composition for oral cavity according to the present invention is characterized in that the spice extract is formulated at a ratio of 0.01% to 2.0% , Wherein the mint flavor is added in an amount of 0.05% to 2.0%, the menthol is added in a proportion of 0.1% to 5%, and the cooling enhancer is added in a ratio of 0.05% to 3.0%, and the spice extract Wherein the composition is a food or drink containing a composition for oral use as a composition for oral cavity, Wherein the composition is selected from the group consisting of an extract, a chewing gum, a chewing gum, and a strip directly attached to a tooth.

The oral composition containing the spice extract of the present invention exhibits remarkable flavor persistence.

Since the importance and necessity of the fragrance and the fragrance persisted in foods having a long mouth-to-mouth residence time similar to that of the chewing gum, there has been a problem in the past, and as means for enhancing the sustainability, And various effects have been examined. Chewing is a cookie that tastes its flavor, sweetness, and texture by masticating in a black mouth. Most of the sweetness is eluted shortly after chewing, and not only does it not feel sweet, but it also can not detect the overall flavor have. In order to compensate for the drawback that the disappearance of the flavor in the chewing gum is comparatively fast, a method of keeping the flavor from the past has been studied, but a remarkable flavor persistence is still not obtained.

The present invention provides a chewing gum excellent in flavor and persistence. That is, the composition for oral use containing the spice extract of the present invention can enhance the flavor feel of the mint itself without inhibiting the flavor of the mint itself, thereby improving the expression, spreading, and persistency of the refreshing sensation, An unpleasant taste, and an offensive odor, and provides an excellent oral composition. The oral composition of the present invention may give a strong refreshing sensation, and may give an equal cooling sensation in a small amount compared with the usual mint usage amount, and as a result, it may exhibit the effect of improving the persistency of the mint flavor.

The present invention has been extensively studied on a flavor preparation to be added to food other than a chewing gum in order to sufficiently exhibit its initial property while maintaining continuity with respect to flavor and flavor. As a result, it has been found that a composition for oral use containing mints such as peppermint , It was found that the mint feeling can be maintained by adding about 0.01 to 2.0% of the spice extract. If the blend amount of the spice extract is less than 0.01%, the sustained effect of mint feeling disappears, and if the blend amount of the spice extract is more than 2.0%, the flavor of the spice extract becomes excessively prominent and the flavor quality of the oral composition becomes unpleasant Throw away. Further, it has been found that by containing menthol and / or a cooling enhancer in the oral composition, the mint feeling can be further enhanced and sustained. Examples of spice extracts include, but are not limited to, chicory, gold, black pepper, red pepper and cinnamon, and one or more of these can be used in appropriate combinations. It was also found that the oral composition can contain 0.05 to 2.0% of mint flavor, 0.1 to 5% of menthol, and 0.05 to 3.0% of cooling enhancer. The mint flavor used in the oral composition of the present invention is obtained by extracting natural peppermint, spearmint and peppermint followed by steam distillation to separate the oil. Further, if necessary, it may be subjected to additional steam distillation, vacuum distillation, or the like to remove the taste or aroma taste.

As the menthol used in the oral composition of the present invention, any of natural or chemically synthesized menthol may be used.

The cooling enhancer used in the oral composition of the present invention is blended for the purpose of enhancing the refreshing sensation possessed by the oral composition containing mint flavor or menthol. Examples of the cooling enhancer include L-Menthyl lactate, L-Monomenthyl succinate, 3- (L-mentholoxy) propane-1,2-diol (3- L-Menthoxy propane-1,2-diol), L-Menthyl-3-hydroxybutyrate, 2-Hydroxypropyl L-menthyl carbonate N-ethyl-p-menthane-3-carboxamide, 2-isopropyl-N, 2,3-trimethylbutanamide, 2,3-trimethylbutanamide). If the blending amount of the mint flavoring is less than 0.05%, the mint feeling of the oral composition becomes very weak. If the blending amount of the mint flavoring is more than 2.0%, the mint feeling of the oral composition is excessively prominent, It becomes unpleasant. If the amount of menthol is less than 0.1%, the feeling of cooling of the oral composition becomes very weak. If the amount of menthol is more than 5%, the bitter taste of menthol becomes strong, The cooling sensation becomes too strong. When the amount of the cooling enhancer is less than 0.05%, the effect of enhancing the cooling sensation on the composition for oral use is extremely weakened by the cooling enhancer. If the amount of the cooling enhancer is more than 3.0%, the bitter taste and the arginine taste .

Examples of spice extracts include the following. The materials of the single material are as follows: hing, azure, anise, allspice (onion, onion), oregano (flower peppermint), hippopotamus (green pepper), clove (clove), pepper (pepper, kali mirch, safeda), curry leaf (nariang chan, kari patta), caraway (radish, mirch), coriander (safflower), safflower (safflower), chrysanthemum, chinese cabbage, cinnamon (ganoderma), ginger, star anise ), Sage, time, turmeric, haldi, water pepper, tarragon, dill, chili, cayenne pepper (chili, red pepper, lal mirch) Mace, jaiphal, javitri), garlic (Daesan, garlic), vanilla, leek, leek, paprika, sweet pepper, methi, fennel, (horseradish), mint, poppy seed (kufus khus), marjoram (marjoram, sweet marjoram, flower mint), mustard (mustard, Lai, Western mustard) There are various kinds of blend such as oyster mushrooms, garam masala, curry powder, shichimi toga kaara, and soya bean paste. City, chili powder, flower salt, yuzu pepper (citron pepper), and Kannsuri.

Examples of the spice extract preferably used in the present invention include gold spearmint, red pepper, chinchillas, cinnamon, black pepper, garlic, garlic, garlic, mustard, allspice, onion, cardamon, have. Examples of the method of extracting the spice ingredient from the spice of the raw material to make a spice extract include a solid-liquid extraction method using an extraction solvent, a steam distillation method, and a pressing method. As the extraction solvent for carrying out the solid-liquid extraction, water or an organic solvent or an aqueous solution of an organic solvent can be suitably 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, butylene glycol have.

In the present invention, it is preferable that the spice extract is blended in an amount of about 0.01 to 2.0% in an oral composition containing mints such as peppermint.

The composition for oral cavity containing the spice extract of the present invention may further contain food additives such as a sweetener, a coloring agent, a preservative, a thickening stabilizer, an antioxidant, a glue, an acidifier, an emulsifier, a reinforcing agent, It can also be used.

Examples of the fragrance other than the mint flavor and menthol of the oral composition used in the present invention include citrus oils such as orange oil, lemon oil, grapefruit oil, lime oil, tanjerin oil and mandarin oil, Known spice oils or oleoresins such as cedar, basil, laurel, cardamom, celery, clove, cinnamon, cumin, dill, garlic, parsley, mace, mustard, onion, paprika, rosemary, But are not limited to, neroliol, nerol, citronellol, geraniol, citral, ogenol, cinnamic aldehyde, anethole, perylaldehyde, vanillin, gamma -undecaractone, allyl caproate, And synthetic flavors such as citrus oils, citrus oils, spice oils, citrus mixes obtained by mixing the synthetic fragrances in proportions according to the purpose, and combination flavors expressing various fruits and the like. It may contain the base of carotene, chlorophyll, tocopherol, etc., but, in the present invention is, of course, not limited to these illustrative substances.

Examples of the sweetener (including saccharides) used in the oral composition of the present invention include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-sweetness sweeteners. Specific examples thereof include monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar and N-acetylglucosamine; isotrehalose, sucrose , Disaccharides such as trehalulose, trehalose, neotrehalose, palatinose, maltose, melibiose, lactulose and lactose;? -Cyclodextrin,? -Cyclodextrin and isomaltooligosaccharides Maltose, isomaltotriose, and phenose), oligo-N-acetylglucosamine, galactosyl sucrose, galactosyllactose, galactopyranosyl (? 1-3) galactopyranosyl (? 1-4) glucopyranose (Β1-3) glucopyranose, galactopyranosyl (β1-6) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-6) glucopyranosyl Lanose, xylo-oligosaccharides Trientine, and xylobiose), gentio oligosaccharides (such as gentiobiose, gentiootriose, and gentiothotetraose), stachyose, teandiol, nigeroligosaccharides (such as nigroose), palatinose oligosaccharides, Palatinose syrup, fructooligosaccharide (such as ketoose, and nistose), fructofuranosylnistose, polydextrose, maltosyl- beta -cyclodextrin, maltooligosaccharide (maltotriose, tetraose, pentaose, Oligosaccharides such as lactose, sucrose, heptose and the like), raffinose, sugar-linked syrup (coupling sugar), soy oligosaccharide, Sugar alcohols such as tartrate, maltotriol, mannitol, lactitol, reduced isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentio oligosaccharide, reduced maltose syrup and reduced syrup; Glucosyltransferase treated stevia, aspartame, acesulfame potassium, alitame, licorice extract (glycyrrhizin), glycyrrhizin ginsenoside ammonium, glycyrrhizin ginsenoside, glycyrrhizin ginsenoside, ammonium glycyrrhizinate, dipotassium glycyrrhizinate, sodium disodium glycyrrhizinate, (Stomatol) extract, stevia powder, dicin, tau martin (teomutin), tenylase extract, monelin extract, neotham, neoheperidin dihydrochalcone, fructosyl trans High-intensity sweeteners such as ferase-treated stevia, Brazil licorice extract, Miracle fruit extract, Nahan and its extract, enzyme-treated licorice, and enzyme-decomposed licorice; and other honey, fruit juice, juice concentrate and the like. These sweeteners may be used singly or in combination of two or more.

The coloring agent (coloring matter) to be used in the oral composition of the present invention may be a natural coloring matter such as a purple sweet potato pigment, a red cabbage pigment, an Elderberry pigment, a grape juice pigment, a grape peel pigment, a purple corn pigment, a red radish pigment, Blackberry color, blackberry pigment, blueberry color, blackberry color, blackberry color, cowberry color, cowberry color, cranberry color, salmonberry color, timbleberry color, strawberry color, dark sweet cherry color, cherry color, hibiscus color, Anthocyanin-based coloring matters such as coloring matter, plum coloring matter, Wortbury coloring matter, Vesenberry coloring matter, mulberry coloring, purple yam coloring, raspberry coloring, red current coloring and logan berry coloring; Quinone type pigments such as cochineal pigments, turmeric pigments, madder pigments and rack pigments; Flavonoids such as cacao pigment, croco pigment, high color pigment, rosacea pigment, onion pigment, tamarind pigment, persimmon pigment, carob pigment, licorice pigment, multipurpose pigment, peanut pigment, pecan nut pigment, Pigment; Azaporon pigments such as red pigments and red pigments; And other coloring matters such as red spot yellow color, caramel color, turmeric coloring matter, glaze coloring matter, gum arabic blue coloring, gardenia yellow coloring, gum arabic coloring matter, chloropyrine, chlorophyll and spirulina blue coloring matter, Food Red No. 2, Food Red No. 3, Food Red No. 40, Food Red No. 102, Food Red No. 104, Food Red No. 105, Food Red No. 106, Food Yellow No. 4, Food Yellow No. 5, Nobicin sodium, nordicin potassium, copper chlorophyll, copper chloropyrin sodium and iron chloropyrin sodium and the like as a natural coloring matter, and the like as synthetic natural coloring matter, β-carotene, astaxanthin , Canthaxanthin, riboflavin, riboflavin butyrate ester, and riboflavin 5'-phosphate ester sodium. Of these, preferred are β-carotene, carotenoid pigments, paprika pigments, anato pigments, madder pigments, orange pigments, gardenia pigments, chlorophyll pigments, muscle pigments, erythrosine, tartrazine, onion pigments, tomato pigments, Lutein, and the like. These pigments may be used singly or in combination of two or more.

Examples of food products using the composition for oral cavity formulated with the spice extract of the present invention include bread products such as bread, dairy products, ham, sausage products such as sausages, fish meat products such as fish cake and chikuwa, whole grains, pudding mix, hot coke mix, soup, Beverages such as candy, jelly, jelly, jelly, chocolate, biscuits, snacks, crackers, cubic rice crackers, buns, yokel, jelly, ice cream, sorbet, And delicacies. Among them, sweets, beverages, and the like, which require subtle flavor as a palatable ingredient, are effective when the oral composition containing the spice extract of the present invention is used. Particularly, when the composition for oral cavity containing the spice extract of the present invention is used, for example, in a chewing gum, an undesirable flavor such as a bitter taste and a bitter taste caused by a functional material is not felt during chewing of the chewing gum, More than 90% of the functional material is eluted into the mouth during the general chewing time of 3 minutes, so that it is sufficiently absorbed into the body by the swallowing of the saliva. That is, the functions such as health maintenance, promotion, disease prevention and the like of the functional material can be sufficiently expressed in the chewing gum.

The composition for oral cavity containing the spice extract of the present invention can also be applied to skins, teeth gels, intraoral cleaners, intraoral sprays, oral mousses, denture care products, trochies, chubs and strips directly attached to teeth.

Example

Hereinafter, the present invention will be described in detail with reference to specific examples, but the present invention is not limited thereto.

(Example 1)

(Preparation of spice extract)

The following extracts were used for each of the extracts of the spice extracts: golden oat, red pepper, sancho, cinnamon and black pepper. The extracts of gold and tung oil were subjected to solid-liquid extraction with ethanol, and the extracts of hot pepper were obtained by extracting solid-liquid with n-hexane and the like and then removing the solvent by distillation under reduced pressure. The extract of sancho extract was subjected to solid-liquid extraction with diethyl ether. The extract of cinnamon was extracted by steam distillation. The extract of black pepper was extracted by solid-liquid extraction with n-hexane or the like, and the solvent was removed by distillation under reduced pressure.

(Production of control sword)

As a control product, mint gum having the following composition was produced by a conventional method.

(Example 2)

(Preparation of a spice extract alone containing gum)

0.005 wt%, 0.04 wt%, and 0.20 wt% of each of five kinds of spice extracts (gold root extract, pepper extract, acanthopanax extract, cinnamon extract, black pepper extract) were added to the basic composition of mint gum as the above- To prepare a mint sauce containing a spice extract.

(Example 3)

(Review of flavor persistence)

Four panelists (Panelists A, B, C, and D) who were well trained performed a comparison of the spice extract-containing gums and controls on flavor persistence and evaluated the perceived flavor.

As a result, the control product was mixed with menthol and cooling enhancer in a slightly larger amount, and refreshing feeling and refreshing feeling of mint were maintained for about 20 to 25 minutes from the start of chewing.

Regarding the flavor persistency with respect to the spice extract-containing gum, the results shown in the following Tables 2 to 6 were obtained. In addition, Table 6 shows that the average duration of the flavor duration of each of the spice extract-containing mint gums was longer than that of the control products, taking the average of four panelists.

From the results of Tables 2 to 6, the following conclusions were obtained.

Regarding the extracts of the goldfish oil, when mixed with 0.04% by weight, the smell and tingling flavor became prominent, the feeling of refreshing was strengthened, and the persistence was also increased. When 0.20 wt% is added, the feeling of coolness is further strengthened, and the sustainability is further increased.

Regarding the capsicum extract, when the content was 0.04% by weight, a refreshing sensation with good nostrils was perceived, but the flavor quality was slightly prominent. When 0.20% by weight, the flavor of the red pepper was noticeable, and the tongue became tangy, but the refreshing feeling was long lasting.

 Regarding the acidulant extract, when mixed with 0.04% by weight, the irritation of pepper and the sensation of refreshing sensation were good, and the persistence of the sensation of coolness was greatly increased. 0.20% by weight, the stimulation of the acid stimulation of the acidity is stronger, and the sense of coolness is further increased.

Regarding the cinnamon extract, the flavor of cinnamon was prominent when mixed with 0.04% by weight, but the durability of the cooling sensation was somewhat increased. The addition of 0.20 wt.% Resulted in a pronounced cinnamon flavor, but the duration of the flavor was further increased.

 Regarding the black pepper extract, when the content was 0.04% by weight, the intensity and persistence of the refreshing feeling were increased due to the rough taste of black pepper. When 0.20 wt% was added, the stimulation of black pepper was further increased, and the strength and continuity of the refreshing feeling further increased. In addition, in the case of using any of the extracts, when the blending amount was 0.005 wt%, no change was observed in the duration of the flavor.

(Example 4)

(Preparation of sword containing combination of spice extract)

As a spice extract, mint gum mixed with a mixture of 3: 1 by weight of an acanthoxylum extract and a gold extract was prepared according to the formulation shown in Tables 7 and 8 below.

A well-trained panelist list was used to evaluate the flavor persistence and perceived flavor of spices containing spice extracts.

In the case of the combination of the above spice extracts (sancho and gold spots) in the mint gum of the formulation shown in Table 7, the flavor persisted for about 50 to 70 minutes from the start of chewing. Further, in the mint gum of the formulation shown in Table 7, when the above-mentioned combination spice extract was substituted with a single spice extract of an equivalent amount (0.1% by weight) (the other gum compositions were the same) .

Black pepper extract (substitution): 30-40 minutes

Pepper extract: 25-35 minutes

Sancho extract: 35 to 45 minutes

Golden Eagle Extract: 35 to 45 minutes

Thus, it has been found that when a spice extract is contained in an amount of about 0.01 to 2.0% by weight in a gum, a sustained effect of a large flavor can be expected.

It has also been found that the duration of flavor in the case of using the spice extract alone is about 25 to 45 minutes, while the duration of the flavor is about 50 to 70 minutes in the case of the two-component combination composition of the spice extract.

(Example 5)

The same remarkable flavor and sustained effect was also observed when the extracts of spices other than the spice extracts used in Examples 2 to 4 were used, such as extracts of Sangha, Sajiki, Garlic, Mustard, Allspice, Onion, Cardamon, Turmeric and Nutmeg Respectively.

Next, a conventional method is used to prepare a skirt, a tooth gel, a mouthwash, an intraoral spray, an oral mousse, a denture care product, a troche, a toothbrush, and a strip directly attached to a tooth containing the spice extract of the present invention Respectively. Here are the prescriptions of them. Further, the scope of the present invention is not limited by these.

(Example 6)

According to the following prescription, a skirt preparation was prepared.

Calcium carbonate 50.0 wt%

Glycerin 19.0

Yangha extract 2.0

Carboxymethylcellulose 2.0

Sodium lauryl sulfate 2.0

Mint Fragrance 0.5

Menthol 0.5

Saccharin 0.1

Chlorhexidine 0.01

Water rest

 100.0

(Example 7)

According to the following prescription, a tooth gel was prepared.

Glycerin 40.0 wt%

Mint Fragrance 0.5

Chrysanthemum extract 0.2

Carboxymethylcellulose 0.2

Water rest

  100.0

(Example 8)

According to the following prescription, an in-house detergent was prepared.

2.0% by weight of ethanol

Mint Fragrance 1.0

Acidulant extract 0.10

Garlic extract 0.05

Saccharin 0.05

Chlorhexidine chloride 0.01

Water rest

  100.0

(Example 9)

According to the following prescription, an intra-cavity spray was prepared.

Ethanol 10.0 wt%

Glycerin 5.0

Mustard extract 0.1

Mint fragrance 0.05

Coloring matter 0.001

Water rest

  100.0

(Example 10)

According to the following prescription, an oral mousse was prepared.

Glycerin 10.0 wt%

Polyoxyethylene hydrogenated castor oil 2.0

Myristate diethanolamide 1.0

Polyvinyl alcohol 1.0

Sodium lauryl sulfate 0.5

Mint Flavor 0.3

Menthol 0.3

Allspice extract 0.2

Pepper extract 0.2

Cooling Enhancer 0.1

Water rest

  100.0

(Example 11)

According to the following prescription, a denture care product was prepared.

Propylene glycol 70.0 wt%

Methacrylic acid copolymer L 2.5

Mint Spices 1.5

Onion extract 0.5

Saccharin 0.3

Water rest

  100.0

(Example 12)

According to the following prescription, the trocheze was prepared.

Glucose 73.8 wt%

Lactose 18.0

Arabian gum 6.0

Sodium monofluorophosphate 0.8

Mint Flavor 0.6

Menthol 0.5

Golden Earthen Extract 0.1

Cardamom Extract 0.1

Cooling Enhancer                           0.1

  100.0

(Example 13)

According to the following prescription, a chrysanthemum was prepared.

Maltitol 60.0 wt%

Xylitol 30.0

Sucrose fatty acid ester 6.0

Menthol 2.8

Mint Fragrance 1.0

Black pepper extract 0.1

Turmeric  Extract 0.1

  100.0

(Example 14)

According to the following prescription, a strip was attached directly to the tooth.

Polyethylene 50.0 wt%

Glycerin 10.0

Carboxyvinyl polymer 2.0

Mint Fragrance 0.5

Sodium pyrophosphate 0.4

Sodium tartrate 0.2

Saccharin 0.1

Nutmeg extract 0.1

Water rest

  100.0

Industrial availability

The oral composition containing a spice extract of the present invention is applicable to various products as well as foods in that it has an action of remarkably sustaining the flavor.

This application claims priority from Japanese Patent Application No. 2011-175633, filed on August 11, 2011, which is hereby incorporated by reference in its entirety.

Claims (6)

An oral composition containing a spice extract,
Wherein the spice extract is selected from the group consisting of at least gold, red pepper, sancho, cinnamon, black pepper, salted, charcoal, garlic, mustard, allspice, onion, cardamon,
Wherein the spice extract is compounded in a proportion of 0.01 to 2.0% by weight,
Wherein the mint flavor is included in an amount of 0.05 to 2.0% by weight, the menthol is added in an amount of 0.1 to 5% by weight, and the cooling enhancer is added in a proportion of 0.05 to 3.0% by weight. A food or beverage comprising the oral composition containing the spice extract according to claim 1. The method according to claim 1,
Wherein the composition for oral cavity is selected from a skirt, a tooth gel, an intraoral cleanser, an intraoral spray, a mousse, a denture care product, a troche, a chewing gum, a chewing gum and a strip directly attached to a tooth. delete delete delete