WO2013021635A1 - 香辛料抽出物を配合した口腔用組成物 - Google Patents
香辛料抽出物を配合した口腔用組成物 Download PDFInfo
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- WO2013021635A1 WO2013021635A1 PCT/JP2012/005038 JP2012005038W WO2013021635A1 WO 2013021635 A1 WO2013021635 A1 WO 2013021635A1 JP 2012005038 W JP2012005038 W JP 2012005038W WO 2013021635 A1 WO2013021635 A1 WO 2013021635A1
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- Prior art keywords
- extract
- flavor
- composition
- spice
- spice extract
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
Definitions
- the present invention relates to a food product as an oral composition containing a spice extract, particularly a chewing gum, and a product with enhanced chewing gum flavor sustainability. That is, the present invention is intended to obtain foods, particularly those that have a long initial residence time in the mouth, such as chewing gum, and have a high initial property with respect to aroma and flavor and long lasting. Yes, which increases the benefit.
- the present invention is a blending technology relating to flavor sustainability that can be applied to products other than chewing gum, and is not only a candy as a food, but also a dentifrice, tooth gel, mouth rinse, mouth spray, mouth mousse, denture care Oral compositions in the form of products, lozenges, chewable tablets and strips directly attached to teeth are provided.
- Chewing gum is one of the products that require the speed and sustainability of taste and fragrance (flavor) in the food field, but it is difficult to realize it, and it begins to chew although it has a strong taste and fragrance. In general, it disappears quickly. Accordingly, chewing gums that have a flavor immediately when chewed and that last as long as possible while chewing have been studied. As one of them, Patent Document 1 proposes a method for preparing a gum by using a fragrance encapsulated in a microbial cell as a flavoring agent, thereby providing a strong and durable flavor with a small amount of fragrance. It is stated that the chewing gum shown is obtained. However, the persistence of the flavor is still not sufficient and further improvements are needed.
- Patent Document 2 relates to an invention that can enhance the preferred flavor of food and drink by adding to the food and drink a flavor enhancer for food and drink made of spirantol or a plant extract or plant essential oil containing spirantol. Since the flavor enhancer of Patent Document 2 is effective when added in a very small amount, the taste and irritation of the flavor enhancer do not affect food and drink, and can be widely used for food and drink in general. However, although patent document 2 is enhancing the flavor of food-drinks, it is not examining at all about the sustainability of a flavor.
- the present invention is a composition for oral cavity containing a spice extract, and more specifically, the spice extract is at least Dutch sennici, chili pepper, sansho, cinnamon, black pepper, ginger, perilla, garlic, mustard,
- the oral composition characterized in that it is selected from the group consisting of allspice, onion, cardamom, turmeric, and nutmeg, and more specifically 0.01% to 2.0% of the spice extract
- the oral composition containing the spice extract A food or drink characterized by having a toothpaste, a tooth gel, a mouth rinse, a mouth spray, a mousse, a denture care product, a troche, a chewable tablet, a chewing gum, and a strip directly attached to the tooth
- the composition for oral cavity containing the said spice extract characterized by the above-mentioned.
- the spice extract-containing oral composition of the present invention exhibits a remarkable flavor sustaining action.
- Chewing gum is a confectionery that is chewed in the mouth and tastes its flavor, sweetness, and texture, but most of the sweetness elutes after a while and not only feels sensually sweet, but also the overall flavor. There is a fault that makes it undetectable.
- methods for sustaining the flavor have been studied in the past, but no significant flavor persistence has been obtained yet.
- the present invention is to provide a chewing gum excellent in flavor expression and sustainability. That is, the composition for oral cavity containing the spice extract of the present invention enhances the aroma and flavor of mint itself, improves the expression of coolness, diffusibility, and sustainability, and is preferable for products.
- the present invention provides an excellent oral composition without causing an unpleasant odor.
- the composition for oral cavity of the present invention can give a strong refreshing feeling, and can give an equivalent refreshing feeling in a small amount as compared with the usual amount of mint used. As a result, the sustainability of the flavor of mint The improvement effect can be shown.
- the mint feeling can be maintained by adding about 0.01 to 2.0% of the spice extract in the oral composition.
- the blending amount of the spice extract is less than 0.01%, the effect of maintaining the mint feeling is lost, and when the blending amount of the spice extract is more than 2.0%, the taste of the spice extract is too conspicuous. As a result, the flavor quality of the oral composition becomes unpleasant.
- the mint feeling can be further enhanced and sustained by including menthol and / or a cooling enhancer in the oral composition.
- examples of the spice extract include salamander, Dutch sennici, black pepper, chili, cinnamon, etc., and it has been found that one or more of these can be used in appropriate combination.
- the oral composition can contain 0.05% to 2.0% mint flavor, 0.1% to 5% menthol, and 0.05% to 3.0% cooling enhancer. I found.
- the mint flavor used in the composition for oral cavity of the present invention is obtained by separating the oil by steam distillation after harvesting natural peppermint, spearmint and mint. Further, if necessary, additional steam distillation or reduced pressure distillation can be performed to remove miscellaneous taste and sashimi.
- the menthol used in the oral composition of the present invention may be either naturally derived or chemically synthesized.
- the cooling enhancer used in the oral composition of the present invention is blended for the purpose of enhancing the refreshing feeling of the oral composition blended with mint flavor and menthol.
- this cooling enhancer include L-menthyl lactate, L-monomenthyl succinate, 3- (L-menthoxy) propane-1,2-diol (3- ( L-Mentoxy) propane-1,2-diol), L-menthyl-3-hydroxybutyrate (L-Mentyl-3-hydroxybutyrate), 2-hydroxypropyl L-menthyl carbonate (2-Hydroxypropyl L-menthyl carbonate), N-ethyl-p-menthane-3-carboxamide (N-Ethyl-p-menthane-3-carboxamide), 2-isopropyl-N, 2,3-tri Ji butane amide (2-Isopropyl-N, 2,3-trimethylbutanamide) and the like.
- the blending amount of the mint flavor when the blending amount of the mint flavor is less than 0.05%, the mint feeling of the oral composition becomes very weak, and when the blending amount of the mint flavor is more than 2.0%, the composition for oral cavity The mint feeling of the object becomes too conspicuous and the quality of the flavor becomes very rough and unpleasant.
- the blending amount of menthol when the blending amount of menthol is less than 0.1%, the refreshing feeling of the oral composition becomes very weak, and when the blending amount of menthol is more than 5%, the bitter taste of menthol is strongly felt. In addition, the refreshing feeling becomes so strong that it becomes painful to put the composition for oral cavity in the mouth.
- the blending amount of the cooling enhancer is less than 0.05%, the cooling enhancer has a very weak cooling effect on the oral composition, and the blending amount of the cooling enhancer is more than 3.0%. If the amount increases, the bitterness and sashimi of the cooling enhancer will become very noticeable.
- spice extracts include the following.
- Asafetida Hing
- Ajowan Anise
- Allspice Hundred Miso Pepper
- Mikako Onion
- Oregano Flower Light
- Kahokuzansho Hana Kitayama Pass, Hana
- Cardamom Iraichi
- curry leaf Nanyo Sanroku, Kari Patta
- caraway Himeka Saka
- cumin Zilla, Kyuman
- green pepper green pepper
- clove Tanji, long
- pepper Pierepper, Kari Miruchi
- Safeda mirch coriander (daniya, savory vegetables, pacchi, cilantro), saffron (kesar, bancho), sansho (sansho), perilla (shiso), cinnamon (meatsushi, dulchini), ginger (ginger, ginger), Star anise (octagon, Otsukika), sage, thyme, turmeric (depressive
- Examples of the spice extract that is preferably used in the present invention include Dutch sennici, chili pepper, salamander, cinnamon, black pepper, ginger, perilla, garlic, mustard, allspice, onion, cardamom, turmeric, and nutmeg. .
- Examples of a method for extracting a spice component from a raw spice and making a spice extract include a solid-liquid extraction method using an extraction solvent, a steam distillation method, and a pressing method.
- an extraction solvent for performing solid-liquid extraction water, an organic solvent, or an organic solvent aqueous solution can be appropriately used.
- organic solvent examples include petroleum ether, n-hexane, toluene, dichloroethane, chloroform, ether, ethyl acetate, acetone, methanol, ethanol, propanol, butanol, ethylene glycol, propylene glycol, and butylene glycol.
- the spice extract is preferably blended in an amount of about 0.01 to 2.0% in an oral composition containing mint such as peppermint.
- the oral composition containing the spice extract of the present invention further contains food additives such as sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, bittering agents, sour agents, emulsifiers, strengthening agents, and for production. It can also be used as various preparations by adding agents and fragrances.
- fragrances other than mint flavor and menthol in the oral composition used in the present invention for example, citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil, allspice, anise
- citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil, allspice, anise
- spice essential oils such as seed, basil, laurel, cardamom, celery, clove, cinnamon, cumin, dill, garlic, parsley, mace, mustard, onion, paprika, parsley, rosemary, pepper, oleoresin, limonene , Linalool, nerol, citronellol, geraniol, citral, eugenol, cinnamic aldehyde, anethole, perilla aldehyde, vanillin, gamma-undecalactone, allyl caproate, L-carvone, mal
- oil-soluble bases such as carotene, chlorophyll, tocopherol and the like may be included, it is needless to say that the present invention is not limited to these exemplified substances.
- monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, N-acetylglucosamine; isotrehalose, sucrose, trehalulose, trehalose, neotrehalose, palatinose , Maltose, melibiose, lactulose, lactose and other disaccharides; ⁇ -cyclodextrin, ⁇ -cyclodextrin, isomaltoligosaccharides (isomaltose, isomaltotriose, panose, etc.), oligo-N-acetylglucosamine,
- the colorant (colorant) used in the oral composition of the present invention includes, as natural pigments, purple sweet potato pigment, red cabbage pigment, elderberry pigment, grape juice pigment, grape skin pigment, purple corn pigment, red Japanese radish dye, perilla dye, red rice dye, cowberry dye, gooseberry dye, cranberry dye, salmon berry dye, swim blueberry dye, strawberry dye, dark sweet cherry dye, cherry dye, hibiscus dye, hakulberry dye, black currant dye , Blackberry pigments, blueberry pigments, plum pigments, white berry pigments, boysenberry pigments, mulberry pigments, purple potato pigments, raspberry pigments, red currant pigments, and loganberry pigments; Cochinie Quinone dyes such as dyes, cocoon dyes, akane dyes, and lac dyes; cacao dyes, coulomb dyes, cuolian dyes, rosewood dyes, onion dyes, tamarind dyes, oyster dyes, carob dyes, licorice dyes, peanut dyes, peanut
- Edible Blue No. 1 Edible Blue No. 2, Edible Green No. 3, etc.
- natural pigment derivatives such as norbixin sodium, norbixin potassium, copper chlorophyll, copper chlorophyllin sodium and iron Chlorophyllin sodium and the like include ⁇ -carotene, astaxanthin, canthaxanthin, riboflavin, riboflavin butyrate ester, sodium riboflavin 5′-phosphate ester and the like as synthetic natural pigments.
- ⁇ -carotene preferably ⁇ -carotene, carotenoid pigment, paprika pigment, anato pigment, red pigment, orange pigment, gardenia pigment, chlorophyll, sicon pigment, erythrosin, tartrazine, onion pigment, tomato pigment, marigold pigment, lutein, etc. It can be illustrated.
- These pigments can be used alone or in any combination of two or more.
- Food and drink that uses the spice extract-containing oral composition of the present invention include livestock products such as bread, dairy products, ham and sausage, fish products such as kamaboko and chikuwa, side dishes, pudding mix and hot cake mix , Soup, jam, chewing gum, candy, tablet confectionery, gummy jelly, chocolate, biscuits, snacks, rice crackers, hail, manju, yokan, jelly and other confectionery, ice cream, sorbet, frozen confectionery such as ice confectionery, juice, carbonated drink, There are various drinks such as milk and delicacies. Among them, confectionery, beverages and the like that require a subtle flavor as a favorite product are effective when the spice extract-blended oral composition of the present invention is used.
- the chewing gum when used for chewing gum, the chewing gum does not feel an unfavorable flavor such as a bitter astringency due to the functional material during chewing, and the chewing gum During the general chewing time of about 3 minutes, 90% or more of the functional material elutes in the mouth, so that the body is sufficiently absorbed by swallowing saliva. That is, the chewing gum can fully express the functions of the functional material such as health maintenance, promotion, and disease prevention.
- composition for oral cavity containing the spice extract of the present invention is used for dentifrices, dental gels, mouth washes, mouth sprays, oral mousses, denture care products, troches, chewable tablets, strips directly attached to teeth, etc. Is also applicable.
- Example 1 (Preparation of spice extract)
- the following extracts were used: Dutch Sennichi, chili, Salamander, Cinnamon, and Black Pepper.
- the Dutch sennici extract is obtained by solid-liquid extraction with ethanol, and the chili extract is obtained by solid-liquid extraction with n-hexane or the like and then removing the solvent by distillation under reduced pressure.
- the salamander extract is solid-liquid extracted with diethyl ether, the cinnamon extract is extracted with steam distillation, and the black pepper extract is subjected to vacuum distillation after solid-liquid extraction with n-hexane or the like. The solvent is removed.
- control gum As a control product, a mint gum having the following composition was prepared by a conventional method.
- Example 2 Preparation of gum containing spice extract alone
- 0.005 weight each of 5 kinds of spice extracts Netherlands Sennici extract, chili extract, salamander extract, cinnamon extract, black pepper extract
- %, 0.04% by weight, and 0.20% by weight to prepare a spice extract-containing mint gum.
- Example 3 Example 3 (Examination of flavor sustainability)
- panelists A, B, C, D Four well-trained professional panelists (panelists A, B, C, D) compared the spice extract-containing gum with the control product for flavor sustainability and evaluated the perceived flavor.
- the menthol and cooling enhancer were mixed in a slightly larger amount in the control product, and the refreshing sensation, the taste of mint and the freshness lasted for about 20-25 minutes from the beginning of chewing.
- Tables 2 to 6 results as shown in Tables 2 to 6 below were obtained.
- Table 6 has shown what took the average of four panelists about how long the flavor duration of each spice extract containing mint gum became long compared with the control goods.
- Example 4 (Production of spice extract combined use gum)
- a mint gum containing a 3: 1 combined mixture in a weight ratio of a salamander extract and a Dutch sennici extract was prepared according to the formulations shown in Tables 7 and 8 below.
- the spice extract is contained in the gum in an amount of about 0.01 to 2.0% by weight, a large flavor sustaining effect can be expected. Further, the flavor duration in the case of using the spice extract alone is about 25 to 45 minutes, whereas in the case of the two-component combination composition of the spice extract, the flavor duration is 50 to 70 minutes. Turned out to be.
- Example 5 The same is true when using extracts of spices other than the spice extracts used in Examples 2 to 4 above, such as extracts of myoga, perilla, garlic, mustard, allspice, onion, cardamom, turmeric, and nutmeg. A remarkable flavor sustaining effect was confirmed.
- Example 6 Dentifrice was manufactured according to the following prescription. Calcium carbonate 50.0% by weight Glycerin 19.0 Myoga extract 2.0 Carboxymethylcellulose 2.0 Sodium lauryl sulfate 2.0 Mint flavor 0.5 Menthol 0.5 Saccharin 0.1 Chlorhexidine 0.01 Water remaining 100.0
- Example 7 A dental gel was produced according to the following formulation. Glycerin 40.0% by weight Mint flavor 0.5 Perilla extract 0.2 Carboxymethylcellulose 0.2 Water remaining 100.0
- Example 8 A mouthwash was produced according to the following formulation. Ethanol 2.0% by weight Mint flavor 1.0 Salamander extract 0.10 Garlic extract 0.05 Saccharin 0.05 Chlorhexidine chloride 0.01 Water remaining 100.0
- Example 9 An oral spray was prepared according to the following formulation. Ethanol 10.0% by weight Glycerin 5.0 Mustard extract 0.1 Mint flavor 0.05 Coloring 0.001 Water remaining 100.0
- Example 10 An oral mousse was produced according to the following formulation. Glycerin 10.0% by weight Polyoxyethylene hydrogenated castor oil 2.0 Myristic acid diethanolamide 1.0 Polyvinyl alcohol 1.0 Sodium lauryl sulfate 0.5 Mint flavor 0.3 Menthol 0.3 Allspice extract 0.2 chili extract 0.2 Cooling enhancer 0.1 Water remaining 100.0
- Example 11 A denture care product was manufactured according to the following prescription. Propylene glycol 70.0% by weight Methacrylic acid copolymer L 2.5 Mint fragrance 1.5 Onion extract 0.5 Saccharin 0.3 Water remaining 100.0
- Example 12 A lozenge was produced according to the following formulation. Glucose 73.8% by weight Lactose 18.0 Gum arabic 6.0 Sodium monofluorophosphate 0.8 Mint flavor 0.6 Menthol 0.5 Dutch Sennichi extract 0.1 Cardamom extract 0.1 Cooling enhancer 0.1 100.0
- Chewable tablets were produced according to the following formulation. Maltitol 60.0% by weight Xylitol 30.0 Sucrose fatty acid ester 6.0 Menthol 2.8 Mint flavor 1.0 Black pepper extract 0.1 Turmeric extract 0.1 100.0
- Example 14 A strip was prepared for direct attachment to the teeth according to the following formulation. Polyethylene 50.0% by weight Glycerin 10.0 Carboxyvinyl polymer 2.0 Mint flavor 0.5 Sodium pyrophosphate 0.4 Sodium stannate 0.2 Saccharin 0.1 Nutmeg extract 0.1 Water remaining 100.0
- the spice extract-containing oral composition of the present invention has an effect of remarkably sustaining the flavor, and thus can be applied not only to foods but also to various products.
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Abstract
Description
さらに、植物抽出物に注目した香味増強剤を開示する文献として特許文献2がある。特許文献2は、スピラントール又はスピラントールを含有する植物抽出物若しくは植物精油からなる飲食品の香味増強剤を飲食品に添加することにより、飲食品の好ましい香味を増強することができる発明に関する。特許文献2の香味増強剤はごく少量の添加で効果を奏するので、香味増強剤の味や刺激が飲食品に影響することがなく、飲食品全般に広く使用することができる。しかしながら、特許文献2は、飲食品の香味を増強させているが、香味の持続性に関しては全く検討していない。
(香辛料抽出物の調製)
香辛料抽出物である、オランダセンニチ、唐辛子、サンショウ、シナモン、ブラックペッパーの各抽出物は、以下のものを使用した。オランダセンニチ抽出物はエタノールによる固液抽出を行ったものであり、唐辛子抽出物はn-ヘキサンなどによる固液抽出ののち、減圧蒸留にて溶媒を取り除いたものである。サンショウ抽出物はジエチルエーテルによる固液抽出を行ったものであり、シナモン抽出物は水蒸気蒸留により抽出を行ったもの、ブラックペッパー抽出物はn-ヘキサンなどによる固液抽出ののち、減圧蒸留にて溶媒を取り除いたものである。
コントロール品として、以下の配合を有するミントガムを常法により作製した。
(香辛料抽出物単独含有ガムの作製)
上記のコントロール品としてのミントガムの基本配合に、香辛料抽出物5種類(オランダセンニチ抽出物、唐辛子抽出物、サンショウ抽出物、シナモン抽出物、ブラックペッパー抽出物)を1種類ずつ、それぞれ0.005重量%、0.04重量%、0.20重量%配合して、香辛料抽出物含有ミントガムを作製した。
(香味持続性の検討)
充分に訓練された専門パネラー4名(パネラーA、B、C、D)にて、香味持続性に関する香辛料抽出物含有ガムとコントロール品との比較、並びに知覚される香味についての評価を行った。
オランダセンニチ抽出物に関しては、0.04重量%配合すると、チリチリ・ピリピリした香味が目立ち、清涼感が強くなり、持続性も増した。0.20重量%配合すると、更に清涼感が強くなり、持続性も更に増した。
唐辛子抽出物に関しては、0.04重量%配合すると、鼻抜けの良い清涼感が知覚されるが、香味質がやや重くなった。0.20重量%配合すると、唐辛子の香味が目立ち舌がピリピリするものの、清涼感は長く持続した。
サンショウ抽出物に関しては、0.04重量%配合すると、サンショウのピリピリした刺激と清涼感の相性が良く、清涼感の持続性も大きく増した。0.20重量%配合すると、サンショウのピリピリした刺激が更に強くなり、清涼感の持続性も更に増した。
シナモン抽出物に関しては、0.04重量%配合すると、シナモンの香味が目立つものの、清涼感の持続性が多少増した。0.20重量%配合すると、シナモンの香味が非常に目立つようになるものの、香味の持続時間は更に増した。
ブラックペッパー抽出物に関しては、0.04重量%配合すると、ブラックペッパーのピリピリした香味で清涼感の強さ・持続性が増した。0.20重量%配合すると、更にブラックペッパーの刺激が増し、清涼感の強さ・持続性も更に増した。なお、いずれの抽出物を使用した場合も、配合量が0.005重量%であった場合は、香味の持続時間に変化は見られなかった。
(香辛料抽出物併用含有ガムの作製)
香辛料抽出物として、サンショウ抽出物とオランダセンニチ抽出物との重量比で3:1の併用混合物を配合させたミントガムを以下の表7、表8の配合で作製した。
表7の配合のミントガムにおいて、上記の香辛料抽出物の組み合わせ(サンショウとオランダセンニチ)を使用した場合には、噛み始めから50~70分程度、香味が持続した。なお、表7の配合のミントガムにおいて、上記の組み合わせ香辛料抽出物を、当量(0.1重量%)の単独の香辛料抽出物と置換した場合(他のガム組成は同じ)、各々香味持続時間は以下のようになった。
ブラックペッパー抽出物(と置換): 30~40分
唐辛子抽出物: 25~35分
サンショウ抽出物: 35~45分
オランダセンニチ抽出物: 35~45分
さらに、香辛料抽出物の単独使用の場合の香味持続時間は、25~45分程度であるのに対して、香辛料抽出物の2成分組合せ組成物の場合は、香味持続時間は、50~70分程度であることが判明した。
上記実施例2~4で使用した香辛料抽出物以外の香辛料抽出物である、ミョウガ、シソ、ガーリック、マスタード、オールスパイス、オニオン、カルダモン、ターメリック、ナツメグの各抽出物を使用した場合にも、同様な顕著な香味持続効果を確認した。
下記処方に従って、歯磨剤を製造した。
炭酸カルシウム 50.0重量%
グリセリン 19.0
ミョウガ抽出物 2.0
カルボキシメチルセルロース 2.0
ラウリル硫酸ナトリウム 2.0
ミント香料 0.5
メントール 0.5
サッカリン 0.1
クロルヘキシジン 0.01
水 残
100.0
下記処方に従って、歯用ゲルを製造した。
グリセリン 40.0重量%
ミント香料 0.5
シソ抽出物 0.2
カルボキシメチルセルロース 0.2
水 残
100.0
下記処方に従って、口内洗浄剤を製造した。
エタノール 2.0重量%
ミント香料 1.0
サンショウ抽出物 0.10
ガーリック抽出物 0.05
サッカリン 0.05
塩化クロルヘキシジン 0.01
水 残
100.0
下記処方に従って、口内スプレーを製造した。
エタノール 10.0重量%
グリセリン 5.0
マスタード抽出物 0.1
ミント香料 0.05
着色料 0.001
水 残
100.0
下記処方に従って、口腔用ムースを製造した。
グリセリン 10.0重量%
ポリオキシエチレン硬化ヒマシ油 2.0
ミリスチン酸ジエタノールアミド 1.0
ポリビニルアルコール 1.0
ラウリル硫酸ナトリウム 0.5
ミント香料 0.3
メントール 0.3
オールスパイス抽出物 0.2
唐辛子抽出物 0.2
クーリングエンハンサー 0.1
水 残
100.0
下記処方に従って、義歯ケア製品を製造した。
プロピレングリコール 70.0重量%
メタクリル酸コポリマーL 2.5
ミント香料 1.5
オニオン抽出物 0.5
サッカリン 0.3
水 残
100.0
下記処方に従って、トローチ剤を製造した。
ブドウ糖 73.8重量%
乳糖 18.0
アラビアガム 6.0
モノフルオロリン酸ナトリウム 0.8
ミント香料 0.6
メントール 0.5
オランダセンニチ抽出物 0.1
カルダモン抽出物 0.1
クーリングエンハンサー 0.1
100.0
下記処方に従って、チュアブル錠を製造した。
マルチトール 60.0重量%
キシリトール 30.0
ショ糖脂肪酸エステル 6.0
メントール 2.8
ミント香料 1.0
ブラックペッパー抽出物 0.1
ターメリック抽出物 0.1
100.0
下記処方に従って、歯に直接付着させるストリップを製造した。
ポリエチレン 50.0重量%
グリセリン 10.0
カルボキシビニルポリマー 2.0
ミント香料 0.5
ピロリン酸ナトリウム 0.4
スズ酸ナトリウム 0.2
サッカリン 0.1
ナツメグ抽出物 0.1
水 残
100.0
Claims (6)
- 香辛料抽出物を含有する口腔用組成物。
- 前記香辛料抽出物が、少なくともオランダセンニチ、唐辛子、サンショウ、シナモン、ブラックペッパー、ミョウガ、シソ、ガーリック、マスタード、オールスパイス、オニオン、カルダモン、ターメリック、およびナツメグからなる群から選択される請求項1に記載の口腔用組成物。
- 前記香辛料抽出物が0.01%~2.0%の割合で配合される請求項1または2に記載の口腔用組成物。
- さらに、ミント香料が0.05%~2.0%、メントールが0.1%~5%、クーリングエンハンサーが0.05%~3.0%の割合で配合される請求項1乃至3に記載の口腔用組成物。
- 請求項1乃至4のいずれか一項に記載の香辛料抽出物を含有する口腔用組成物を含有することを特徴とする飲食物。
- 前記口腔用組成物が、歯磨剤、歯用ゲル、口内洗浄剤、口内スプレー、ムース、義歯ケア製品、トローチ剤、チュアブル錠、チューインガム、及び歯に直接付着させるストリップから選択される形態である、請求項1乃至4に記載の口腔用組成物。
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KR1020147006028A KR101973825B1 (ko) | 2011-08-11 | 2012-08-08 | 향신료 추출물을 배합한 구강용 조성물 |
CN201280049784.6A CN103874424B (zh) | 2011-08-11 | 2012-08-08 | 掺合香辛料提取物的口腔用组合物 |
HK14110466.8A HK1197005A1 (zh) | 2011-08-11 | 2014-10-21 | 摻合香辛料提取物的口腔用組合物 |
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KR (1) | KR101973825B1 (ja) |
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Cited By (2)
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WO2021015091A1 (ja) * | 2019-07-23 | 2021-01-28 | ライオン株式会社 | 口腔用組成物及び歯茎へのマッサージ実感付与剤 |
KR102251717B1 (ko) * | 2020-12-11 | 2021-05-14 | 이노그랜주식회사 | 음용 가능한 구강질환의 예방 또는 치료용 조성물 |
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JP6309285B2 (ja) * | 2014-01-28 | 2018-04-11 | 三栄源エフ・エフ・アイ株式会社 | ミント風味香料組成物及びミント風味の増強方法 |
EA034493B1 (ru) * | 2014-12-12 | 2020-02-13 | Ари Хелткер Пвт. Лтд. | Освежитель для полости рта |
CN105341309A (zh) * | 2015-11-30 | 2016-02-24 | 陈鹏 | 芥末薄荷复合风味口香糖 |
WO2019107338A1 (ja) * | 2017-11-30 | 2019-06-06 | ライオン株式会社 | 口腔用組成物 |
JP7336476B2 (ja) * | 2021-02-26 | 2023-08-31 | 花王株式会社 | 泡吐出容器入り液体口腔用組成物 |
CN114949107A (zh) * | 2022-06-29 | 2022-08-30 | 朗姿赛尔生物科技(广州)有限公司 | 一种用于消除牙龈红肿的组合物及其制备方法和应用 |
CN115381065B (zh) * | 2022-08-25 | 2024-03-26 | 广州芬曼生物科技有限公司 | 一种口香糖用的复合型辛香香精及其制备方法 |
CN115463055B (zh) * | 2022-10-25 | 2024-04-26 | 上海应用技术大学 | 一种含有芹菜籽挥发油的组合物、面霜及面霜的制备方法 |
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Publication number | Publication date |
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JP2013034460A (ja) | 2013-02-21 |
TW201313136A (zh) | 2013-04-01 |
KR20140050710A (ko) | 2014-04-29 |
CN103874424A (zh) | 2014-06-18 |
HK1197005A1 (zh) | 2015-01-02 |
KR101973825B1 (ko) | 2019-04-29 |
JP5897843B2 (ja) | 2016-03-30 |
CN103874424B (zh) | 2016-05-04 |
TWI603680B (zh) | 2017-11-01 |
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