KR20130122987A - Body odor improving agent for ingestion into body, beverage/food using the same, and method for improvement body odor - Google Patents
Body odor improving agent for ingestion into body, beverage/food using the same, and method for improvement body odor Download PDFInfo
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- KR20130122987A KR20130122987A KR1020137027990A KR20137027990A KR20130122987A KR 20130122987 A KR20130122987 A KR 20130122987A KR 1020137027990 A KR1020137027990 A KR 1020137027990A KR 20137027990 A KR20137027990 A KR 20137027990A KR 20130122987 A KR20130122987 A KR 20130122987A
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- South Korea
- Prior art keywords
- odor
- food
- body odor
- terpenes
- ingestion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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- A61K31/045—Hydroxy compounds, e.g. alcohols; Salts thereof, e.g. alcoholates
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Abstract
본 발명은 체취 개선 물질을 함유하고, 상기 물질을 체표면으로부터 방출시킴으로써 체취를 개선하는 체내 섭취용 체취 개선제로서, 체취 개선 물질로서 극성 화합물 및 테르펜류 중 하나 이상을 함유하는 체내 섭취용 체취 개선제이고, 상기 체내 섭취용 체취 개선제를 함유하는 음식품이며, 극성 화합물 및 테르펜류 중 하나 이상을 체내 섭취하여, 상기 물질을 체표면으로부터 방출시키는 체취 개선 방법에 의해 체내 섭취하는 것만으로, 체표면으로부터 체취 개선 물질이 방출되어 손쉽고 확실하게 체취가 개선되며, 신체에 안전하고, 음식품에 응용한 경우에도 풍미나 식감에 대한 영향이 낮은 체내 섭취용 체취 개선제, 이것을 이용한 음식품 및 체취 개선 방법을 제공할 수 있다. The present invention is a odor improving agent for body intake which contains a odor improving substance and improves odor by releasing the substance from the body surface, and is a odor improving agent for bodily intake containing at least one of a polar compound and terpenes as a body odor improving substance. It is a food and drink containing the body odor improving agent for ingestion, and the body is ingested by the body odor improving method which ingests one or more of polar compounds and terpenes and releases the substance from the body surface. It is possible to provide a body odor improving agent for ingestion, food and drink, and a method for improving body odor, which are easily and reliably improved by releasing an improving substance, are safe for the body, and have low influence on flavor and texture even when applied to food and drink. Can be.
Description
본 발명은 체취 개선 물질을 함유하며, 상기 물질을 체표면으로부터 방출시킴으로써 체취를 개선하는 체내 섭취용 체취 개선제, 그것을 이용한 음식품 및 체취 개선 방법에 관한 것이다. The present invention relates to a body odor improving agent containing a body odor improving substance and improving the body odor by releasing the substance from the body surface, a food and drink and a method for improving the body odor using the same.
종래 체취를 억제하는 방법으로서, 향수로 체취를 숨기거나, 체취의 발생원이라 생각되는 미생물의 생육을 억제한 데오드란드 제품이나, 체취 자체를 실리카겔이나 탈크 등의 흡착체에 흡착시키고, 체취의 확산을 억제하는 데오드란드 제품, 미생물 억제 성분이나 흡착체를 포함시킨 의료품을 사용하는 등의 방법이 취해져 왔다. 체취 중에서도 구취를 제거 또는 예방하는 방법에 대해서는, 후라보노이드, 파슬리 시드(Parsely Seed) 오일, 샴피뇽 추출물, 각종 식물 추출물 등의 각종 성분을 배합한 음식품이 수많이 개발되어, 사용되고 있다. As a conventional method of suppressing body odor, a deodorant product which hides the body odor with perfume or suppresses the growth of microorganisms considered to be the source of body odor, or the body odor itself is adsorbed to an adsorbent such as silica gel or talc to diffuse the body odor. The use of deodorant products, microbial inhibitors, and medical products containing adsorbents has been taken. As for the method of removing or preventing bad breath among body odors, many foods and beverages containing various components such as flavonoids, parsley seed oil, champignon extract, and various plant extracts have been developed and used.
그러나, 구취 이외의 체취(예를 들면, 머리 냄새, 암내, 발냄새 등)를 효과적으로 제거하기 위해서는, 향수, 데오드란드 제품 및 의료품 등을 복수개 조합하여 사용하는 것이 필요하고, 사용량에 따라서는 부자연스럽고 지나친 향기가 나거나, 머리, 겨드랑이, 발 등의 신체 부분의 체취만이 개선될 뿐만 아니라, 체표면에 도포하는 시간이 걸린다는 문제점이 있었다. 또한, 구취 제거 및 예방의 음식품은 구취에는 어느 정도 효과가 있지만, 그 밖의 체취의 소취나 예방 등의 체취 개선에는 효과가 없었다. However, in order to effectively remove body odors (e.g., hair smell, cancer, foot odor, etc.) other than bad breath, it is necessary to use a combination of a plurality of perfumes, deodorant products, medical products, and the like. There is a problem that it is not only improve the body odor of the head, armpits, feet, etc., as well as the excessive scent, or take time to apply to the body surface. In addition, although the food-drinks of bad breath removal and prevention had some effect on bad breath, it was ineffective in improving the body odor, such as deodorization and prevention of other body odors.
이상과 같은 문제점을 해결하는 수단으로서, 최근 "먹는 데오드란드", "마시는 데오드란드", "먹는 향수"라 불리는, 수성 클로로필 또는 로즈 오토의 정유(精油)와 같은 방향 성분을 배합하고, 섭취하는 것만으로 체표면에서 은은하게 향기가 나고, 구취나 변취도 없어진다는 효과를 강조한 타블렛이나 소프트캡슐 등이 발매되고 있다. As a means to solve the above problems, aroma components such as essential oils of aqueous chlorophyll or Rose Otto, recently called "eating deodorant", "drinking deodorant", "eating perfume", Tablets and soft capsules have been released that emphasize the effect of scenting on the surface of the body just by ingestion, and eliminating bad breath and odor.
그러나 이들은 방향 성분을 다량으로 섭취하도록 설계되어 있고, 계속하여 섭취하면, 화학물질인 방향 성분에 의해 간장이나 신장에 악영향이 줄 우려가 있을 뿐만 아니라, 섭취한 방향 성분이 체표면으로부터 방출되는지의 여부를 검증한 데이터가 없고, 실제는 효과가 없는 상품도 많다. However, they are designed to consume a large amount of aroma components, and if they are continuously ingested, they may not only adversely affect the liver and kidneys by chemical aroma components, and whether the ingested aroma components are released from the body surface. There are no verified data, and many products have no effect.
또한, 장미향 등이 강하여, 바로 향수를 입에 뿌린 듯한 이물감이나 혀를 찌르는 자극이 있어, 씹는 "식품"으로는 부적합하고, 식품 본래의 풍미를 느낄 수 없다. In addition, there is a strong rose fragrance, there is a sense of foreign body, such as a sprinkling of perfume in the mouth, or irritation of sticking tongue, which is unsuitable for chewing "food", can not feel the original flavor of food.
한편, 최근에는 아로마 테라피의 사고방식을 도입한 식품도 많다. 예를 들면, 국제 공개 제03/17788호 공보에는, 꽃 또는 허브의 향기 또는 이들의 추출물을 함유하는 음료가 개시되어 있다. 이는 꽃 또는 허브의 향기 또는 꽃 또는 허브의 추출물을 함유하는 음료에서는, 상쾌함, 산뜻함을 갖고, 전체적인 맛이 종합되어 있어, 한번에 다량으로 마셔도 그 맛이 지속되는 음료의 기술이다. On the other hand, many foods have recently introduced aromatherapy. For example, International Publication No. 03/17788 discloses a beverage containing a fragrance of a flower or herb or an extract thereof. This is a technique of a beverage in which a beverage containing a fragrance of a flower or an herb or an extract of a flower or an herb has a refreshing and freshness, and the overall taste is integrated, and the taste persists even if a large amount is consumed at once.
그 밖에, 예를 들면 일본 특허 공개 (평)5-199842호 공보에는, 약초 성분을 첨가 배합한 츄잉껌이 개시되어 있다. 이는 약초의 잎이나 꽃 등을 건조하거나, 미처리한 그대로 츄잉껌에 배합함으로써, 그 약초 성분에 기초하는 맛의 지속성과 질감 및 기호성을 향상시키는 츄잉껌의 기술이다. In addition, Japanese Unexamined Patent Application Publication No. Hei 5-199842 discloses chewing gum in which an herbal ingredient is added and blended. This is a technique of chewing gum which improves the persistence, texture and palatability of the taste based on the herbal component by drying the leaves, flowers, etc. of the herb or blending them into the chewing gum as it is untreated.
그러나, 이들에는 체표면으로부터 방향 성분을 방출시키고, 체취를 개선한다는 개념은 전혀 없다. 또한, 꽃이나 허브 등의 유효 성분 냄새가 그대로 부향되기 때문에, 풍미 설계의 변화가 곤란하다. 특히, 일본 특허 공개 (평)5-199842호 공보에서는, 생화나 건조된 꽃 등에 포함되는 방향 성분은 매우 조금이어서, 체표면으로부터 방출시키는 것은 곤란하다. However, these have no concept of releasing aromatic components from the body surface and improving body odor. Moreover, since the smell of active ingredients, such as a flower and a herb, is deflected as it is, it is difficult to change a flavor design. In particular, Japanese Unexamined Patent Application Publication (Kokai) No. Hei 5-199842 has very few aromatic components contained in flowers, dried flowers and the like, and it is difficult to release them from the body surface.
본 발명은 체내 섭취하는 것만으로, 체표면으로부터 체취 개선 물질이 방출되어, 손쉽고 확실하게 체취가 개선되며, 신체에 안전하고, 음식품에 응용한 경우에도 풍미나 식감에 대한 영향이 낮은 체내 섭취용 체취 개선제, 이것을 이용한 음식품 및 체취 개선 방법을 제공하는 것을 목적으로 한다. The present invention only releases the body, the body odor improving substance is released from the body surface, easy and reliably improved body odor, safe for the body, even when applied to food and drink for the intake of the body with low impact on the taste and texture An object of the present invention is to provide a body odor improving agent, food and drink using the same, and a method for improving body odor.
본 발명자들은 시판되고 있는 "먹는 향수"로서, 최근 유행하고 있는 로즈 오토의 정유를 포함하는 상품에 착안하여, 이 정유의 성분이 모두 체취 개선으로서 유효한 것은 아니고, 이 정유에 포함되는 방향 성분 및 일반적으로 식품 향료로 사용되는 방향 성분 중, 체취 개선에 유효한 성분이 있을 것이라고 생각하였다. 따라서, 어떠한 종류의 성분이 체표면으로부터 방출되는 것인가에 대해서 착안하여 검토한 결과, 극성 화합물 및 테르펜류가 피부 표면에서 수증기와 함께 방출되기 쉽고, 이 중에서도 시트로넬롤, 리나롤, 게라니올, 바닐린, 데카락톤, 리모넨, 1,8-시네올, 테르피넨-4-올, α-테르피네올, 옥타날, 데카날, 멘톨은 양호하게 방출되고, 체표면으로부터 방출되고 있다고 체감할 수 있으며, 이들을 주체로서 설계하면 향기가 강한 정유를 이용하지 않아도 체취 개선에 유효하고, 각종 풍미에 응용 설계 가능하여, 간단하고 확실하게 체표면으로부터의 방출 효과가 얻어진다는 것을 발견하여 본 발명을 완성하기에 이르렀다.The inventors of the present invention focus on products which contain essential oils of Rose Otto, which are on the market, which are commercially available, and all of the components of the essential oils are not effective for improving body odor. Therefore, it was considered that among the aroma components used as food fragrances, there may be an ingredient effective for body odor improvement. Therefore, as a result of focusing on what kind of components are released from the body surface, it is easy to release polar compounds and terpenes together with water vapor from the surface of the skin, among which citronellol, linarol, geraniol, Vanillin, decaractone, limonene, 1,8-cineol, terpinene-4-ol, α-terpineol, octanal, decanal, menthol are well released and can be perceived as being released from the body surface In order to complete the present invention, it was found that the main body of the present invention is effective in improving the body odor without using essential oils with strong scents, and can be designed for various flavors. Reached.
즉, 상기한 목적을 달성하기 위해서, 본 발명은 체취 개선 물질을 함유하고, 상기 물질을 체표면으로부터 방출시킴으로써 체취를 개선하는 체내 섭취용 체취 개선제로서, 체취 개선 물질로서 극성 화합물 및 테르펜류 중 하나 이상을 함유하는 것을 특징으로 하는 체내 섭취용 체취 개선제를 제1의 요지로 하고, 상기 극성 화합물, 테르펜류가 게라니올, 테르피넨-4-올, 바닐린, 리나롤, 시트로넬롤 및 데카락톤 중 하나 이상인 것을 제2의 요지로 한다. That is, in order to achieve the above object, the present invention is a odor improving agent for body intake that contains a odor improving substance, and improves odor by releasing the substance from the body surface, one of polar compounds and terpenes as body odor improving substance The above-mentioned main ingredient is a body odor improving agent for ingestion, characterized in that the above-mentioned polar compound and terpene are geraniol, terpinene-4-ol, vanillin, linarol, citronellol and decaractone. One or more of them is the second point.
또한, 상기 체내 섭취용 체취 개선제를 음식품에 이용하는 것을 제3의 요지로 하고, 그 음식품을 섭취함으로써 체취를 개선하는 취지를 표시하는 것을 제4의 요지로 한다. Further, the third point is to use the above-mentioned ingestion body deodorant for food and drink, and the fourth point is to indicate that the body odor is improved by ingesting the food and drink.
또한, 극성 화합물 및 테르펜류 중 하나 이상을 체내 섭취하고, 상기 물질을 체표면으로부터 방출시키는 것을 특징으로 하는 체취 개선 방법을 제5의 요지로 한다.In addition, a fifth aspect of the present invention provides a method for improving body odor, characterized by ingesting at least one of a polar compound and terpenes in the body and releasing the substance from the body surface.
또한, 극성 화합물 및 테르펜류 중 하나 이상의 체내 총 섭취량이 0.1 내지 1000 mg/회인 체취 개선 방법을 제6의 요지로 한다. Further, a sixth point is a method for improving body odor, wherein the total body intake of at least one of the polar compound and the terpenes is 0.1 to 1000 mg / time.
<발명을 실시하기 위한 최선의 형태>BEST MODE FOR CARRYING OUT THE INVENTION [
우선 본 발명의 체내 섭취용 체취 개선제(이하, 체취 개선제라 함)란, 체취 개선 물질을 함유하고, 상기 물질을 체표면으로부터 방출시킴으로써 체취를 개선하는 것이다. Firstly, the body odor improving agent for body intake (hereinafter referred to as body odor improving agent) of the present invention contains a body odor improving substance and improves body odor by releasing the substance from the body surface.
상기 체내 섭취용이란, 체취 개선제를 일단 체내에 흡수하는 것을 의미한다. 또한, 체내에의 섭취 방법은 특별히 관계없지만, 경구 또는 경피섭취 등을 들 수 있다. 그 중에서도, 경구 섭취가 섭취한 체취 개선 물질을 신체 전체의 표면으로부터 방출하기 쉽다는 점에서 바람직하다. The intake for the body means absorption of a body odor improving agent into the body once. In addition, the method of ingestion in the body is not particularly relevant, and oral or transdermal intake may be mentioned. Among them, oral ingestion is preferable in that it is easy to release the body odor improving substance ingested from the surface of the entire body.
상기 경구 섭취로는, 주로 음식을 먹음으로써 장에서 체내로 흡수되는 장관 흡수에 의한 섭취나, 구강 내의 점막으로부터 흡수되는 설하 흡수에 의한 섭취 등을 들 수 있다. Examples of the oral ingestion include intake by intestinal absorption absorbed into the body from the intestine mainly by eating food, and intake by sublingual absorption absorbed from the mucous membranes in the oral cavity.
본 발명에서는, 상기 체취 개선 물질로서 극성 화합물 및 테르펜류 중 하나 이상을 함유시키는 것이 본 발명의 효과를 얻는 관점에서 중요하다. In the present invention, it is important to contain at least one of a polar compound and terpenes as the body odor improving substance from the viewpoint of obtaining the effect of the present invention.
상기 극성 화합물이란, 알코올류, 페놀류, 알데히드류, 케톤류, 카르복실산류, 에스테르류, 락톤류, 에테르류 등을 들 수 있으며, 상기 테르펜류란, 바람직하게는 테르펜계 탄화수소, 더욱 바람직하게는 알켄류 등을 들 수 있다. 그 중에서도 방향 알데히드류나 테르펜계 알코올류가 효율적으로 체표면으로부터 방출된다는 관점에서 바람직하다. 또한, 극성 화합물 중, 케톤류는 체표면으로부터의 방출 효율이 낮은 경향이 있다. Examples of the polar compound include alcohols, phenols, aldehydes, ketones, carboxylic acids, esters, lactones, ethers, and the like. The terpenes are preferably terpene hydrocarbons, and more preferably eggs. Kenyu etc. are mentioned. Among them, aromatic aldehydes and terpene alcohols are preferable from the viewpoint of being efficiently released from the body surface. In addition, among polar compounds, ketones tend to have low emission efficiency from the body surface.
구체적 성분으로는, 바람직하게는 게라니올, 리나롤, 시트로넬롤, 바닐린, 데카락톤, 리모넨, 1,8-시네올, 테르피넨-4-올, α-테르피네올, 옥타날, 데카날, 멘톨, 더욱 바람직하게는 게라니올, 테르피넨-4-올, 바닐린, 리나롤, 시트로넬롤, 데카락톤, 보다 바람직하게는 게라니올, 테르피넨-4-올, 바닐린이 효율적으로 체표면으로부터 방출된다는 점에서 바람직하다. 이들은 단독으로 또는 복수 조합하여 이용할 수도 있다.As specific components, Preferably geraniol, linarol, citronellol, vanillin, decaractone, limonene, 1,8-cineol, terpinene-4-ol, α-terpineol, octanal, deca Day, menthol, more preferably geraniol, terpinene-4-ol, vanillin, linarol, citronellol, decaractone, more preferably geraniol, terpinene-4-ol, vanillin It is preferred in that it is released from the body surface. These can also be used individually or in combination of multiple.
상기 극성 화합물, 테르펜류의 형태는 고체상 및 액체상 중 어느 하나일 수도 있지만, 풍미 및 음식품에 대한 응용의 관점에서 액체가 바람직하다. Although the form of the said polar compound and terpenes may be either a solid phase or a liquid phase, a liquid is preferable from a viewpoint of an application to flavor and food-drinks.
상기 극성 화합물 및 테르펜류 중 하나 이상의 총 함유량은, 체내 총 섭취량이 0.1 내지 1000 mg/회, 더욱 바람직하게는 0.3 내지 500 mg/회가 되도록 제형에 잔류하는 정도를 고려하여 적절히 설정되는 것이 체취를 개선하는 점 및 풍미의 점에서 바람직하다. 즉, 극성 화합물과 테르펜류는 각각 단독으로 또는 조합하여 이용할 수도 있지만, 단독의 경우는 단독으로의 섭취량이, 조합하여 이용하는 경우에는 조합한 합계 섭취량이 상기 범위인 것이 바람직하다는 의미이다. The total content of at least one of the polar compound and the terpenes is appropriately set in consideration of the degree of remaining in the formulation so that the total intake of the body is 0.1 to 1000 mg / time, more preferably 0.3 to 500 mg / time. It is preferable at the point of improving and flavor. That is, although a polar compound and terpenes can be used individually or in combination, respectively, when it is used alone, when it uses in combination, it is preferable that the combined total intake amount is the said range.
특히, 게라니올의 체내 섭취량은 0.8 내지 20 mg/회이고, 바닐린의 체내 섭취량은 9.0 내지 500 mg/회이며, 리나롤의 체내 섭취량은 0.1 내지 20 mg/회, 테르피넨-4-올의 체내 섭취량은 0.5 내지 20 mg/회인 것이 충분히 체표면으로부터 방출되기 때문에, 섭취량을 억제할 수 있고, 풍미 설계의 관점에서 바람직하다. 또한, 본 발명에서의 섭취량이란, 체내에 흡수되는 양을 의미한다. In particular, the body intake of geraniol is 0.8 to 20 mg / time, the body intake of vanillin is 9.0 to 500 mg / time, the body intake of linarol is 0.1 to 20 mg / time, terpinene-4-ol Since the intake of the body is sufficiently released from the body surface of 0.5 to 20 mg / time, the intake can be suppressed and is preferable from the viewpoint of flavor design. In addition, the intake amount in this invention means the quantity absorbed in a body.
후술하는 바와 같이, 본 발명의 체취 개선제를 음식품에 이용할 때, 그 부원료로서 극성 화합물이나 테르펜류를 흡착하기 쉬운 성분과 함께 이용하는 경우에는, 극성 화합물이나 테르펜류의 총 첨가량을 그 피흡착분을 고려하여 적절하게 증가시키면 좋다. As will be described later, when the body odor improving agent of the present invention is used in food and drink, when the polar ingredient or terpene is used together with a component that easily adsorbs a polar compound or terpene, the total amount of the polar compound or terpene is used as the adsorbed powder. It may be appropriately increased in consideration.
본 발명의 체취 개선제에는 상기 극성 화합물, 테르펜류 이외에, 본 발명의 목적을 손상시키지 않는 범위에서 적절하게 선택한 부원료를 이용할 수도 있다. 예를 들면, 당질 감미료(과당, 포도당, 타가토스, 아라비노스 등의 단당류, 젖당, 올리고당, 맥아당 등의 소당류, 분말물엿, 덱스트린, 트레할로스, 당알코올 등)나, 비당질 감미료(슈크랄로스, 아세술팜 K, 스테비아 등), 식물성 또는 동물성의 유지류, 젤라틴이나 대두 및 젖 유래 등의 단백질, 치즈, 요구르트, 발효유 등의 유제품, 안정제, 유화제, 착향료, 색소, 산미료, 향료, 풍미 원료(계란, 커피, 차류, 코코아, 과즙과육, 주류), 각종 영양소(비타민류, 미네랄류, 식물 섬유 등)나, 소취 성분(클로로필, 샴피뇽 추출물, 식물 건류 성분, 키나산, 콩과 식물 향기 성분, 꿀풀과 식물 추출물, 오레가노 분쇄물, 미네랄 함유 효모), 혈행 촉진 성분(코엔자임 Q10, 카르니틴, 캅사이신 등), 미백 성분(콜라겐, 히아루론산 등) 등을 들 수 있다. 이들은 단독으로 또는 복수 조합하여 이용할 수도 있다. As the body odor improving agent of the present invention, in addition to the polar compound and the terpenes, a subsidiary material appropriately selected within a range not impairing the object of the present invention may be used. For example, sugar sweeteners (fructose, glucose, tagatose, arabinose and other monosaccharides, lactose, oligosaccharides, small sugars such as maltose, powder syrup, dextrin, trehalose, sugar alcohol, etc.) and non-sugar sweeteners (sucralose) , Acesulfame K, stevia, etc.), vegetable or animal fats and oils, protein such as gelatin or soybeans and milk, dairy products such as cheese, yogurt, fermented milk, stabilizers, emulsifiers, flavoring agents, pigments, acidulants, flavors, flavoring ingredients (eggs) , Coffee, tea, cocoa, fruit juice, liquor), various nutrients (vitamins, minerals, plant fiber, etc.), deodorant ingredients (chlorophyll, champignon extract, plant dried ingredients, kinasan, legume aroma, honey grass Fruit extracts, oregano pulverized products, mineral-containing yeast), blood circulation promoting components (coenzyme Q10, carnitine, capsaicin and the like), whitening ingredients (collagen, hyaluronic acid and the like) and the like. These can also be used individually or in combination of multiple.
본 발명의 체취 개선제의 형태는 특별히 한정하는 것은 아니고, 예를 들면 액체상, 분체상, 과립상, 페이스트상, 무스상, 젤리상, 타블렛상 등의 여러 가지 형태를 들 수 있다. 적합하게는 체표면으로부터의 방출 효과의 관점에서 액상이 바람직하다. The form of the body odor improving agent of the present invention is not particularly limited, and examples thereof include various forms such as liquid, powder, granule, paste, mousse, jelly, and tablet. Suitably, the liquid phase is preferred in view of the effect of release from the body surface.
본 발명의 체취 개선제는, 예를 들면 다음과 같이 제조된다. The body odor improving agent of this invention is manufactured as follows, for example.
즉, 우선 액상의 극성 화합물 및 테르펜류 중 하나 이상, 및 필요하면 부원료를 준비하여 배합하고 혼합한다. That is, at least one of the liquid polar compound and the terpenes, and, if necessary, a subsidiary material is prepared, blended and mixed.
이어서, 제형이 액상이면 상술한 공정만으로 좋지만, 분체상 또는 과립상인 경우에는, 결합제로서 덱스트린 등을 적절하게 이용하고, 분체 또는 과립상으로 성형함으로써, 체취 개선제로 한다. Subsequently, if the formulation is liquid, only the above-described steps may be used. However, in the case of powder or granules, dextrin or the like is suitably used as a binder to form a body odor improving agent.
이상과 같이 하여 얻어진 체취 개선제는, 신체의 일부에서 체내 섭취함으로써, 섭취 후 약 30 분 내지 5 시간에 상기 체취 개선제 중 극성 화합물 및 테르펜류 중 하나 이상이 체표면으로부터 방출되어 체취가 개선된다. The body odor improving agent obtained as described above is ingested by a part of the body, and at least about 30 minutes to 5 hours after ingestion, one or more of the polar compounds and terpenes in the body odor improving agent are released from the body surface, thereby improving body odor.
상기 체취 개선제는 각종 음식품은 물론, 의약품이나 의약 부외품에도 응용하는 것이 가능하다. The body odor improving agent can be applied not only to various foods and drinks, but also to medicines and quasi-drugs.
특히, 상기 체취 개선제를 음식품에 이용함으로써, 보다 손쉽게 체취 개선이 가능하다는 점에서 바람직하다. In particular, by using the above-mentioned body odor improving agent for food and drink, it is preferable in that the body odor can be improved more easily.
이하에, 본 발명의 체취 개선제를 이용한 음식품에 대해서 설명한다. Below, the food-drinks using the body odor improving agent of this invention are demonstrated.
상기 음식품이란, 상기 체취 개선제를 함유할 수 있는 것이면 특별히 한정하는 것은 아니고, 예를 들면 음료(스프, 커피, 차류, 쥬스, 코코아, 주류 등)나, 빙과나, 과자류(정과, 하드 캔디, 소프트 캔디, 구미, 젤리, 츄잉껌, 초콜렛 등)나, 베이커리 식품(빵, 쿠키 등)이나, 면류를 비롯한 전분계 식품이나, 분말 식품이나, 건강 식품 등을 들 수 있다. 이 중에서도 츄잉껌, 소프트 캔디는 장시간 구강 내에 체류하여 구강 내의 점막으로부터 체취 개선제 중 극성 화합물이나 테르펜류가 효율적으로 흡수된다는 점, 극성 화합물이나 테르펜류의 방출 지속성의 점에서 바람직하다. The food and drink is not particularly limited as long as it can contain the body odor improving agent. Examples of the food and drink include beverages (soup, coffee, tea, juice, cocoa, alcohol, etc.), ice cream, sweets (sweets, hard candy, Soft candy, gummi, jelly, chewing gum, chocolate, etc.), bakery foods (bread, cookies, etc.), starch-based foods including noodles, powdered foods, and health foods. Among these, chewing gum and soft candy are preferable in terms of long-term retention in the oral cavity and efficient absorption of polar compounds and terpenes in the body odor improving agent from the mucous membranes in the oral cavity, and in terms of sustained release of polar compounds and terpenes.
상기 음식품에는 상기 극성 화합물, 테르펜류 이외에, 본원의 목적을 손상시키지 않는 범위에서, 상기 부원료를 적절하게 선택하여 이용할 수 있다.In addition to the polar compound and the terpenes, the above subsidiary materials may be appropriately selected and used for the food and drink in a range not impairing the object of the present application.
이어서, 본 발명의 음식품의 일례로서, 예를 들면 츄잉껌의 제조예를 개시한다. Next, as an example of the food-drinks of this invention, the manufacture example of a chewing gum is shown, for example.
즉, 껌 베이스(탄성체, 왁스, 유지, 유화제, 탈크 등의 무기물, 천연 및/또는 합성 수지 등), 당질 감미료(과당, 포도당, 타가토스, 아라비노스 등의 단당류, 젖당, 올리고당, 맥아당 등의 소당류, 분말 물엿, 덱스트린, 트레할로스, 당알코올 등), 극성 화합물 및 테르펜류 중 하나 이상, 및 필요에 따라서 부원료를 적절하게 첨가한 것을 가열 혼합하여 균질화하고, 냉각한 후, 압출 성형 등으로 적절하게 성형을 함으로써, 본 발명의 체취 개선 츄잉껌이 얻어진다. 또한, 이들 일련의 공정은 극성 화합물 및 테르펜류의 변성 방지 및 휘발 방지의 관점에서 65 ℃ 이하의 물품 온도로 유지하여 제조하는 것이 바람직하다. That is, gum bases (elastomers, waxes, fats and oils, emulsifiers, inorganic materials such as talc, natural and / or synthetic resins, etc.), sugar sweeteners (monosaccharides such as fructose, glucose, tagatose, arabinose, lactose, oligosaccharides, maltose, etc.). Small sugars, powdered starch syrup, dextrin, trehalose, sugar alcohols, etc.), polar compounds and terpenes, and the addition of appropriately added auxiliary ingredients, if necessary, by heating and homogenizing, cooling, and then suitable for extrusion molding. By shaping so that the body odor improving chewing gum of this invention is obtained. Moreover, it is preferable to manufacture these series processes by keeping at the article temperature of 65 degrees C or less from a viewpoint of prevention of denaturation and volatilization of a polar compound and terpenes.
또한, 극성 화합물 및 테르펜류는 껌 베이스에 흡착되는 경향이 있기 때문에, 액상으로 이용하는 경우는 상기 성분을 넣은 캡슐을 사용하는 것이 바람직하다. 캡슐을 사용할 수 없는 경우는, 극성 화합물 및 테르펜류 중 하나 이상의 총 첨가량이나 종류에 따라서도 다르지만, 껌 베이스량을 40 중량%(이하, "%"라 기재함) 이하로 억제한 배합으로 설계하거나, 상기 성분의 첨가량을 약 2.5 내지 10배 정도로 증가시키는 것이 바람직하다. 또는, 츄잉껌을 심일초의 2층 구조로 하여, 외층을 껌 베이스량 40 % 이하, 내층을 40 %를 초과하도록 설정하고, 주로 외층에 상기 성분을 첨가하여 껌 베이스에 대한 흡착을 감소시키도록 하는 것이 더욱 바람직하다. In addition, since polar compounds and terpenes tend to be adsorbed on the gum base, it is preferable to use a capsule containing the above components when used in a liquid phase. When the capsule cannot be used, it is also designed depending on the total amount or type of one or more of the polar compound and the terpenes, but it is designed by the formulation which suppresses the gum base amount to 40% by weight (hereinafter referred to as "%") or In addition, it is preferable to increase the addition amount of the above components by about 2.5 to 10 times. Alternatively, by setting the chewing gum to have a two-layer structure of Shim Ilcho, the outer layer is set to 40% or less of the gum base and the inner layer exceeds 40%, and the above components are mainly added to the outer layer to reduce the adsorption to the gum base. More preferred.
또한, 그 밖의 예로서, 소프트 캔디의 제조예를 개시한다. As another example, a production example of a soft candy is disclosed.
즉, 당질 감미료(과당, 포도당, 타가토스, 아라비노스 등의 단당류, 젖당, 올리고당, 맥아당 등의 소당류, 분말 물엿, 덱스트린, 트레할로스, 당알코올 등), 젤라틴, 증점 다당류, 극성 화합물 및 테르펜류 중 하나 이상, 및 필요에 따라서 부원료를 혼합하고, 가열 혼합하여 균질화한 후, 적절한 수분으로 조정하고, 압출 성형 등으로 적절하게 성형함으로써, 본 발명의 체취 개선 소프트 캔디가 얻어진다. 또한, 이들 일련의 공정은 극성 화합물 및 테르펜류의 변성 방지 및 휘발 방지의 관점에서 70 ℃ 이하의 물품 온도로 유지하여 제조하는 것이 바람직하다. That is, sugar sweeteners (monosaccharides such as fructose, glucose, tagatose, arabinose, lactose, oligosaccharides, small sugars such as maltose, powder syrup, dextrin, trehalose, sugar alcohol, etc.), gelatin, thickened polysaccharides, polar compounds, and terpenes. The body odor improvement soft candy of this invention is obtained by mixing at least one, and subsidiary materials as needed, heat-mixing, homogenizing, adjusting to appropriate moisture, and shape | molding appropriately by extrusion molding. Moreover, it is preferable to manufacture these series processes by keeping at the article temperature of 70 degrees C or less from a viewpoint of preventing denaturation and volatilization of a polar compound and terpenes.
또한, 음식품의 종류에 관계없이 본 발명의 체취 개선제를 음식품에 첨가하는 시기는 각 식품의 특성, 목적에 따라 제조 공정의 단계를 적절하게 선택하여 첨가할 수 있지만, 극성 화합물이나 테르펜류가 휘발하고, 열화하지 않도록 첨가하는 것이 바람직하다. In addition, regardless of the type of food and drink, the timing of adding the body odor improving agent of the present invention to the food and drink can be added by appropriately selecting the steps of the manufacturing process according to the characteristics and the purpose of each food. It is preferable to add it so as not to volatilize and deteriorate.
이와 같이 하여 얻어진 음식품에는 섭취함으로써 체취를 개선하는 취지의 표시를 설치하는 것이 바람직하다. 섭취함으로써 체취를 개선하는 취지의 표시예로는, "(식후) 몸에서 향기나는 성분이 발산한다", "몸이 은은하게 향기가 나서 좋은 기분", "몸에서 향기가 난다", "몸에서 나는 싫은 냄새를 억제한다" 등을 들 수 있다. The food and beverage thus obtained is preferably provided with an indication of improving body odor by ingestion. Examples of the purpose of improving the body odor by ingestion include: "(After eating) fragrant ingredients emanate from the body", "good scent of the body with a mild fragrance", "smells from the body", Suppresses unpleasant odors ".
본 발명의 체취 개선제 및 체취 개선 음식품을 이용한 체취 개선 방법은, 적절하게 체취를 개선하고 싶은 약 30 분전까지 체내 섭취하면 된다. 또한, 상기 제제 및 상기 음식품은 운동 전이나, 따뜻한 음료와 함께 섭취하는 등, 발한이 촉진되는 상태에 있을 때에 섭취하면, 극성 화합물, 테르펜류의 방출이 효율적으로 일어난다는 관점에서 바람직하다. The body odor improving method using the body odor improving agent and the body odor improving food and drink of the present invention may be taken in the body until about 30 minutes before the body odor is appropriately improved. Moreover, when the said preparation and the said food-drink are ingested in the state in which sweating is promoted, such as before exercise or with a warm drink, it is preferable from a viewpoint of efficient release of a polar compound and terpenes.
[실시예][Example]
이하에, 본 발명의 실시예를 이용하여 예시한다. It demonstrates using the Example of this invention below.
<방향 성분의 스크리닝> <Screening of aromatic components>
방향 성분 중, 로즈 오토의 정유에 포함되는 게라니올, 리나롤, 시트로넬롤, 티트리의 정유에 포함되는 테르피넨-4-올, 및 식품 향료로 다용되는 바닐린, 데카락톤, 에틸말톨의 합계 7 성분에 대해서, 체표면으로부터의 방출 용이성에 대해서 스크리닝을 행하였다. Of the aromatic components, geraniol, linarol, citronellol, and terpinene-4-ol contained in the essential oil of tea tree, and vanillin, decaractone, and ethyl maltol used as food fragrances For a total of seven components, screening was performed for ease of release from the body surface.
<스크리닝용 샘플 츄잉껌의 제조> <Production of Sample Chewing Gum for Screening>
스크리닝용 샘플로서, 상기 7 성분을 함유하는 츄잉껌 시료 1 내지 5를 하기 표 1의 조성에 따라 원료를 가열 혼합(40 내지 50 ℃)하고, 균질화한 후, 세로 20 mm×가로 13.5 mm×두께 10.5 mm, 1 과립당 3.1 g이 되도록 성형하였다. 또한, 게라니올, 리나롤, 시트로넬롤, 테르피넨-4-올, 바닐린, 데카락톤, 에틸말톨은, 껌 베이스 흡착분을 고려하여 1/10을 체내 섭취량으로서 첨가량을 설정하였다. 또한, 체내 섭취량은 체내에 흡수된 양을 의미한다. As a sample for screening, the raw materials were mixed by heating (40-50 degreeC), and homogenizing the chewing gum samples 1-5 containing the said seven components according to the composition of following Table 1, and 20 mm x 13.5 mm x thickness 10.5 Molded to 3.1 g per mm, 1 granule. In addition, the amount of geraniol, linarol, citronellol, terpinene-4-ol, vanillin, decaractone, and ethyl maltol was set to 1/10 as the body intake in consideration of the gum base adsorption. In addition, the intake of the body means the amount absorbed into the body.
및
체내 섭취량
(mg/회)Ingredients
And
Body intake
(mg / time)
1시간째의
검출 결과
※1
After ingestion
On the first hour
Detection result
※One
<기기 분석 시험> Instrument analysis test
상기 츄잉껌을 이용하여 하기와 같이 하여 기기 분석을 실시하고, 체표면으로부터 상기 방향 성분이 방출되고 있는지를 확인하였다. Instrumental analysis was conducted using the chewing gum as follows, and it was confirmed whether the aromatic component was released from the body surface.
<체표면으로부터의 방향 성분 샘플링><Sample Direction Component Sampling from Body Surface>
<블랭크의 측정><Measurement of Blanks>
즉, 피험자는 측정 전일의 입욕 후부터 향기나는 화장품을 사용하지 않고, 측정 시험 개시 전 2 시간 정도는 향료가 강한 음식품을 먹지 않도록 하였다.That is, the subject did not use the fragrance | flavor cosmetics after bathing on the day before measurement, and did not eat the food-drinks with strong fragrance about 2 hours before the start of a measurement test.
이어서, 피험자의 손을 무향료의 비누로 충분히 세정하고, 충분히 씻은 후, 청정한 상태에서 자연 건조시키고, 불소계 수지제의 테드라백(tedlar bag)을 손 전체에 장착하여, 탈기하자마자 질소 가스 150 ㎖를 봉입하고, 그대로 약 30 분간 유지하여 손 표면으로부터 방출하는 성분을 포착하였다. Subsequently, the subject's hands were sufficiently washed with an unscented soap, washed thoroughly, dried naturally in a clean state, and a tedlar bag made of fluorine resin was placed on the entire hand, and 150 ml of nitrogen gas was added immediately after degassing. It enclosed and hold | maintained for about 30 minutes, and the component discharge | released from the hand surface was captured.
그 후, 테드라백 내의 가스 100 ㎖를 채취하여, 게르스텔(GERSTEL)사 제조 TENAX TA 튜브에 흡착시키고, GC/MS로 섭취 전(블랭크)의 피크 측정을 행하였다. Thereafter, 100 ml of the gas in the tether bag was collected, adsorbed to a TENAX TA tube manufactured by GERSTEL, and subjected to peak measurement before ingestion (blank) by GC / MS.
<방향 성분의 측정> <Measurement of aromatic component>
상기 블랭크를 측정한 후, 즉시 상기 스크리닝용 샘플 시료 1 내지 5를, 표 1에 기재된 극성 화합물의 종류와 체내 섭취량이 되도록 음식을 먹었다. 또한, 피험자는 샘플링 종료까지 백탕만 먹었다. Immediately after the blank was measured, the screening samples 1 to 5 were fed to the type and polar intake of the polar compounds shown in Table 1. In addition, the subject ate only white bath until the end of sampling.
섭취 후 1 시간째에, 피험자의 손을 상수도물로 충분히 씻은 후, 청정한 상태에서 자연 건조시키고, 불소계 수지제의 테드라백을 손 전체에 장착하여, 탈기하자마자 질소 가스 150 ㎖를 봉입하고, 그대로 약 30 분간 유지하고, 손 표면으로부터 방출되는 성분을 포착하고, 테트라백 내의 가스 100 ㎖를 채취하여, 게르스텔사 제조 TANAX TA 튜브에 흡착시키고, GC/MS로 섭취 후의 피크 측정을 행하였다. 상기 분석 결과를 표 1에 함께 나타낸다. One hour after ingestion, the subject's hands were sufficiently washed with tap water, dried naturally in a clean state, and a fluoride-based tether bag was attached to the entire hand, and 150 ml of nitrogen gas was sealed immediately after degassing. It hold | maintained for 30 minutes, the component discharge | released from the hand surface was captured, 100 ml of gas in a tetrabag was extract | collected, it was made to adsorb | suck to TANAX TA tube by Gerstel company, and the peak measurement after ingestion by GC / MS was performed. The analysis results are shown in Table 1 together.
그 결과, 상기 7 성분 중, 게라니올, 리나롤, 시트로넬롤, 테르피넨-4-올, 바닐린, 데카락톤이 방출되고, 특히 게라니올, 바닐린 및 테르피넨-4-올이 현저히 방출되었다. As a result, of the seven components, geraniol, linarol, citronellol, terpinene-4-ol, vanillin and decaractone are released, and in particular, geraniol, vanillin and terpinene-4-ol are significantly released. It became.
또한, 시료 1에 대해서는, 상기 측정 후, 계속하여 1 시간 간격으로 상기 측정 및 분석을 반복한 바, 게라니올, 리나롤, 시트로넬롤의 방출이 계속되는 것을 확인할 수 있었다. In addition, about the sample 1, after the said measurement, after the said measurement and analysis were repeated after 1 hour, it was confirmed that release of geraniol, linarol, and citronellol continues.
≪실시예 1 내지 4≫ `` Examples 1 to 4 ''
이상의 결과로부터, 특히 현저히 방출된 게라니올, 바닐린 및 테르피넨-4-올과, 리나롤에 대해서 게라니올 함유 로즈 풍미의 체취 개선 츄잉껌 시료 6(실시예 1), 바닐린 함유 바닐라 풍미의 체취 개선 츄잉껌 시료 7(실시예 2), 게라니올 및 리나롤 함유 장미 풍미의 체취 개선 츄잉껌 시료 8(실시예 3), 테르피넨-4-올 함유 민트 풍미의 체취 개선 츄잉껌 시료 9(실시예 4)를 제조하였다. From the above results, the body odor of cheranol, vanillin and terpinene-4-ol, and the geranol-containing rose flavor improved chewing gum sample 6 (Example 1), and the vanillin-containing vanilla flavor, which were particularly significantly released. Improved Chewing Gum Sample 7 (Example 2), Body Deodorization of Geraniol and Linarol-Containing Rose Flavors Improved Chewing Gum Sample 8 (Example 3), Body-flavor Improvement Chewing Gum Sample 9 (Example 4) with Terpinene-4-ol ) Was prepared.
<체취 개선 츄잉껌의 제조> <Production of Body Chewing Gum>
하기 표 2의 조성에 따라서, 각 원료를 40 내지 50 ℃ 이하로 유지하면서 보온 혼련기로 가열 혼합하여 균질화하고, 냉각한 후, 압출기를 이용하여 압출 성형을 행하고, 세로 20 mm×가로 13.5 mm×두께 10.5 mm, 1 과립당 3.1 g의 체취 개선 츄잉껌 시료 6(실시예 1) 내지 시료 9(실시예 4), 시료 10(대조군)을 얻었다. 또한, 게라니올, 리나롤, 시트로넬롤, 테르피넨-4-올, 바닐린, 데카락톤, 에틸말톨은 껌 베이스 흡착분을 고려하여 1/10을 체내 섭취량으로서 첨가량을 설정하였다. 또한, 체내 섭취량은 체내에 흡수되는 양을 의미한다. According to the composition shown in Table 2 below, each raw material was heated and homogenized by an insulated kneader while maintaining the temperature at 40 to 50 ° C. or lower, cooled, and then extruded using an extruder, 20 mm long × 13.5 mm wide Sample odor improvement chewing gum samples 6 (Example 1) to Sample 9 (Example 4) and Sample 10 (control) were obtained for 10.5 mm and 1 g of granules. In addition, geraniol, linarol, citronellol, terpinene-4-ol, vanillin, decaractone, and ethyl maltol were added in an amount of 1/10 as the body intake in consideration of the gum base adsorption. In addition, the body intake means the amount absorbed into the body.
전문 패널 2명에 의해, 하기 기준으로 점수화된 각 시료의 점수를 평균한 것이다.
섭취 전과 비교하여 방향 성분의 향기가 3점: 명확히 향기남, 2점: 약간 향기남, 1점: 매우 조금 향기남, 0점: 향기가 나지 않음※ 1 experience test
The two expert panels averaged the scores of each sample scored based on the following criteria.
The fragrance of the fragrance ingredients is 3 points: clear fragrance, 2 points: slightly fragrant, 1 point: very slight fragrance, 0 points: no fragrance compared to before consumption
상기한 바와 같이 하여 얻어진 체취 개선 츄잉껌에 대해서 체감 시험을 행하였다. The bodily sensitization test was done about the body odor improvement chewing gum obtained by making it above.
<블랭크의 체감 시험> <Feeling test of blank>
피험자는 측정 전일의 입욕 후부터, 향기나는 화장품을 사용하지 않고, 측정 시험 개시 전 2 시간은 향료가 강한 음식품을 먹지 않고, 물 또는 백탕만을 먹었다. The subject ate only water or white bath after 2 days before bathing, without using a fragrance-based cosmetics, and before eating a measurement test without eating foods with strong flavor.
이어서, 피험자는 무향료의 비누로 손을 충분히 세정하고, 상수도물로 충분히 씻은 후, 청정한 상태에서 30 분 정도 자연 건조시켰다. Subsequently, the subject sufficiently washed his hands with an unscented soap, sufficiently washed with tap water, and then naturally dried for about 30 minutes in a clean state.
그 후, 전문 패널 2명이 손 표면의 체취를 확인하고, 방향 성분이 방출되지 않은 것을 확인하였다. Thereafter, two expert panels confirmed the body odor on the surface of the hand and confirmed that the fragrance component was not released.
<체취 개선 식품의 섭취> <Intake of body improvement food>
피험자는 극성 화합물 또는 테르펜류의 체내 섭취량이 표 2에 기재한 바와 같이 되도록 체취 개선 츄잉껌을 섭취하였다. The subject ingested the body odor improving chewing gum such that the intake of the polar compound or the terpenes was as shown in Table 2.
<실시예 1, 2 및 대조군의 체감 시험> <Experimental test of Examples 1 and 2 and the control group>
체감 시험은 실시예 1, 2, 대조군(시료 10)에 대해서 행하였다. The haptic test was carried out for Examples 1 and 2 and the control group (Sample 10).
섭취 1 시간 후에, 피험자는 손을 상수도물로 충분히 씻은 후, 청정한 상태에서 30 분 정도 자연 건조시키다. After 1 hour of ingestion, subjects wash their hands thoroughly with tap water, and then naturally dry for 30 minutes in a clean condition.
그 후, 전문 패널 2명은 피험자가 어떤 시료를 먹었는지 모르는(블라인드) 상태에서, 각 피험자의 손바닥의 체취를 확인하여 평가하였다. Then, two expert panels confirmed and evaluated the body odor of the palm of each subject, without knowing what sample the subject ate (blind).
<평가 방법> <Evaluation method>
각 피험자의 체감 시험 결과를 음식 섭취 전 즉 블랭크와 비교하여, 극성 화합물 또는 테르펜류의 방출 정도를 하기와 같이 점수를 부여하였다. Each subject's haptic test result was compared with the food intake, that is, the blank, and the degree of release of the polar compound or the terpenes was scored as follows.
3점: 명백히 극성 화합물 또는 테르펜류의 향기가 난다. 3 points | pieces: The scent of a polar compound or terpenes is apparent.
2점: 약간 극성 화합물 또는 테르펜류의 향기가 난다. 2 points | pieces: Slight smell of a polar compound or terpenes.
1점: 희미하게 극성 화합물 또는 테르펜류의 향기가 난다. 1 point: The smell of a polar compound or terpenes faintly.
0점: 극성 화합물 또는 테르펜류의 향기는 나지 않는다. 0 points | pieces: The fragrance of a polar compound or terpenes does not appear.
이어서, 각 시료의 평점을 하기 수학식 1로부터 구하였다. Subsequently, the score of each sample was calculated | required from following formula (1).
[수학식 1][Equation 1]
평점=(점수의 합계)÷(피험자수)÷(패널수)Rating = (sum of scores) ÷ (number of subjects) ÷ (number of panels)
이상과 같이 하여 얻어진 결과를 표 2에 함께 나타낸다. The result obtained as mentioned above is shown in Table 2 together.
<실시예 3 및 4의 간이 체감 시험> <Simple immersion test of Examples 3 and 4>
실시예 3 및 4의 체취 개선 츄잉껌에 대해서는 평가를 점수화하지 않고, 절대 평가하는 것 이외에는, 상기 체감 시험과 마찬가지로 실시하였다. The body odor improving chewing gums of Examples 3 and 4 were carried out in the same manner as in the bodily sensitization test except that the evaluation was not scored and the absolute evaluation was performed.
그 결과, 시료 8(실시예 3)은 대조군(시료 10)와 비교하면, 은은한 장미향이 나고, 또한 시료 9(실시예 4)에서는 은은한 민트향의 산뜻한 향이 나서 본 발명의 효과가 확실하게 나타났다. As a result, Sample 8 (Example 3) had a mild rose scent compared to the control (Sample 10), and Sample 9 (Example 4) had a light mint scent of fresh mint, and the effect of the present invention was evident.
또한, 실시예 1 내지 4(시료 6 내지 9)는 모두 츄잉껌으로서 맛있고, 각각 위화감이 없는 바람직한 로즈 풍미, 바닐라 풍미, 민트 풍미를 즐길 수 있는 풍미 및 식감이었다. In addition, Examples 1-4 (Samples 6-9) were all delicious as chewing gum, and were the flavor and texture which can enjoy the favorable rose flavor, vanilla flavor, and mint flavor, respectively, without a sense of incongruity.
《실시예 5 내지 6》Examples 5 to 6
이어서, 체취 개선 음식품의 형태의 일례로서, 소프트 캔디의 경우를 개시한다. Next, as an example of the form of the body odor improving food and drink, the case of soft candy is disclosed.
<체취 개선 소프트 캔디의 제조> <Production of odor improvement soft candy>
하기 표 3의 조성에 따라서 각 원료를 40 ℃ 정도에서 혼합하고, 압출기로 더욱 균질화한 후, 스탬핑 성형하여, 1 과립당 2.6 g의 구상의 바닐린 함유 바닐라 풍미의 체취 개선 소프트 캔디 시료 11(실시예 5), 바닐린 및 리나롤 함유 장미 풍미의 체취 개선 소프트 캔디 시료 12(실시예 6)를 얻었다. 또한, 체내 섭취량은 체내에 흡수되는 양을 의미한다. According to the composition shown in Table 3, each raw material was mixed at about 40 ° C., further homogenized by an extruder, and then stamped and molded to improve body odor of a 2.6 g spherical vanillin-containing vanilla flavor per soft granule sample 11 (Example 5), Body odor improvement soft candy sample 12 (Example 6) of vanillin and linarol containing rose flavor was obtained. In addition, the body intake means the amount absorbed into the body.
상기한 바와 같이 하여 얻어진 체취 개선 소프트 캔디에 대해서 간이 체감 시험을 행하였다. The simple bodily sensation test was done about the body odor improvement soft candy obtained by making it above.
<간이 체감 시험> <Simple experience test>
평가를 점수화하지 않고, 절대 평가하는 것 이외에는 상기 체감 시험과 마찬가지로 실시하였다. The evaluation was conducted in the same manner as in the haptic test, except that the evaluation was not scored and the absolute evaluation was performed.
그 결과, 시료 11(실시예 5)은 섭취 전 즉 블랭크와 비교하면, 현저히 피험자로부터 희미하게 바닐린의 향기가 나고, 그 후에도 방출이 계속되어 본 발명의 효과가 얻어졌다. 그것과 동시에, 그 풍미는 위화감이 없는 바람직한 바닐라 풍미가 소프트 캔디라는 형태와 매우 적합하고, 맛있었다. 또한, 시료 12(실시예 6)도 현저히 피험자로부터 은은하게 로즈 향기가 나고, 그 후에도 방출이 계속되어, 유의하게 본 발명의 효과가 얻어졌다. 또한, 소프트 캔디로서도 맛있고, 로즈 풍미를 즐길 수 있는 풍미 및 식감이었다. As a result, the sample 11 (Example 5) had a noticeably faint fragrance of vanillin from the subject, compared with the blank before ingestion, that is, the release continued after that, and the effect of this invention was acquired. At the same time, the flavor was very suitable and delicious with the form that the desired vanilla flavor without discomfort was soft candy. In addition, sample 12 (Example 6) also remarkably scented rose from the subject, and release continued after that, and the effect of this invention was acquired significantly. Moreover, it was delicious as a soft candy, and was a flavor and texture which can enjoy rose flavor.
[산업상 이용 가능성][Industry availability]
이상과 같이 본 발명에 따르면, 각종 향수나 데오드란드제, 의료품을 이용하지 않아도, 체내 섭취하는 것만으로 항상 체취를 개선할 수 있을 뿐만 아니라, 향수나 데오드란드제의 과용에 의한 부자연스럽고 지나친 방향도 없으며, 은은한 방향을 체표면 전체에서 나도록 할 수 있고, 섭취한 사람이 본래 갖는 체취와 같이 위화감없이 향기나게 할 수 있다. 특히, 게라니올, 테르피넨-4-올, 바닐린, 리나롤, 시트로넬롤 및 데카락톤은 효율적으로 체표면으로부터 방출된다. 또한, 본 발명에 따르면, 극성 화합물이나 테르펜류의 방출에 의해 체표면의 미생물의 번식이나 부패를 억제할 수 있고, 결과적으로 체취의 원인이 되는 발효 냄새가 방지되어, 방취 효과가 발휘된다고 추찰된다. 또한, 방출된 체취 개선 물질은 섭취자 본인을 이완시켜 기분 전환이 되기 때문에, 섭취자의 정신 상태가 개선된다. 또한, 극성 화합물 및 테르펜류의 체내 총 섭취량이 소량이어도 충분한 효과를 발휘할 수 있기 때문에, 건강에 악영향이 없고, 음식품으로서도 각종 풍미 설계가 가능하며, 식품 본래의 풍미를 손상시키지 않을 뿐만 아니라, 입안에 장시간 체류시켜도 고통이나 이물감 없이 맛볼 수 있다. 따라서, 여러 가지 식품 형태로 가공할 수 있다. As described above, according to the present invention, even without using various perfumes, deodorants and medical products, not only can the body always improve the body odor by ingesting it, but also it is unnatural and excessive by excessive use of perfumes or deodorants. There is no aroma, and the gentle aroma can be made from the whole body surface, and the fragrance can be scented without discomfort like the body odor originally ingested. In particular, geraniol, terpinene-4-ol, vanillin, linarol, citronellol and decaractone are efficiently released from the body surface. In addition, according to the present invention, it is inferred that the release and the decay of microorganisms on the body surface can be suppressed by the release of polar compounds and terpenes, and as a result, the fermentation odor that causes body odor is prevented and the deodorizing effect is exerted. . In addition, since the released body odor improving substance relaxes the intaker himself and is in a mood change, the ingestion mental state is improved. In addition, even if a small amount of the total intake of the polar compound and terpenes in the body can exhibit a sufficient effect, there is no adverse effect on health, it is possible to design a variety of flavors as food and drink, not to damage the original flavor of food, Even if it stays for a long time, it can taste without pain or foreign body. Therefore, it can be processed into various food forms.
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KR20000025753A (en) * | 1998-10-14 | 2000-05-06 | 서경배 | Perfume composition for deodorizing ammonia odor |
DE19961030A1 (en) * | 1999-12-16 | 2001-06-21 | Haarmann & Reimer Gmbh | Aromas and flavor compositions containing 4,8-dimethyl-3,7-nonadien-2-one and a process for its preparation |
JP2001316276A (en) * | 2000-03-02 | 2001-11-13 | Meiji Seika Kaisha Ltd | Composition for antitussive formulated with plant derived extract |
JP2003089652A (en) * | 2001-09-20 | 2003-03-28 | Meiji Seika Kaisha Ltd | Anti oral cavity candidiasis composition |
US20030194416A1 (en) * | 2002-04-15 | 2003-10-16 | Adl Shefer | Moisture triggered release systems comprising aroma ingredients providing fragrance burst in response to moisture |
JP4008369B2 (en) * | 2002-10-25 | 2007-11-14 | 喬 山岸 | Antioxidant, Vitamin C Stabilizer, Stool Odor Deodorant or Aging Odor Deodorant Using Petals of Hermanus |
JP4440622B2 (en) * | 2002-12-12 | 2010-03-24 | 花王株式会社 | Bad breath component cleaning composition and oral composition containing the same, chewing gum and refreshing confectionery in mouth |
JP2005013138A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Method for producing spice flavor |
JP2006034281A (en) * | 2004-11-18 | 2006-02-09 | Hideo Matsuki | Deodorizing food for foul breath and body odor |
-
2006
- 2006-05-31 KR KR1020077030742A patent/KR101354393B1/en active IP Right Grant
- 2006-05-31 KR KR1020137027990A patent/KR20130122987A/en not_active Application Discontinuation
- 2006-05-31 WO PCT/JP2006/311455 patent/WO2006129876A1/en active Application Filing
- 2006-05-31 JP JP2007519109A patent/JP5890083B2/en active Active
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2012
- 2012-11-05 JP JP2012243250A patent/JP2013056910A/en active Pending
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2015
- 2015-02-26 JP JP2015036164A patent/JP6030163B2/en active Active
- 2015-04-30 JP JP2015092942A patent/JP6370258B2/en active Active
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Also Published As
Publication number | Publication date |
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JPWO2006129876A1 (en) | 2009-01-08 |
JP2013056910A (en) | 2013-03-28 |
JP2015131825A (en) | 2015-07-23 |
JP2018138043A (en) | 2018-09-06 |
WO2006129876A1 (en) | 2006-12-07 |
JP5890083B2 (en) | 2016-03-22 |
JP6030163B2 (en) | 2016-11-24 |
KR20080026130A (en) | 2008-03-24 |
JP6370258B2 (en) | 2018-08-08 |
JP2015221792A (en) | 2015-12-10 |
KR101354393B1 (en) | 2014-01-22 |
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