WO2021235482A1 - Taste-improving agent for mint-based aroma substance and aroma substance composition containing said agent, and method for improving taste of aroma substance composition containing mint-based aroma substance - Google Patents

Taste-improving agent for mint-based aroma substance and aroma substance composition containing said agent, and method for improving taste of aroma substance composition containing mint-based aroma substance Download PDF

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Publication number
WO2021235482A1
WO2021235482A1 PCT/JP2021/018963 JP2021018963W WO2021235482A1 WO 2021235482 A1 WO2021235482 A1 WO 2021235482A1 JP 2021018963 W JP2021018963 W JP 2021018963W WO 2021235482 A1 WO2021235482 A1 WO 2021235482A1
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Prior art keywords
mint
oil
mass
taste
aroma substance
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PCT/JP2021/018963
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French (fr)
Japanese (ja)
Inventor
夏芽 萩森
真 渡部
裕之 松田
忠浩 平本
雅史 大塚
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ライオン株式会社
高砂香料工業株式会社
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Publication of WO2021235482A1 publication Critical patent/WO2021235482A1/en

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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
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A61K47/10—Alcohols; Phenols; Salts thereof, e.g. glycerol; Polyethylene glycols [PEG]; Poloxamers; PEG/POE alkyl ethers
    • 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
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/31—Hydrocarbons
    • 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
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
    • A61K8/34—Alcohols
    • 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
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
    • A61K8/35—Ketones, e.g. benzophenone
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q13/00—Formulations or additives for perfume preparations
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes

Definitions

  • the present invention relates to a taste improving agent for mint-based fragrances, fragrance compositions and products containing the same, and a method for improving the taste of fragrance compositions containing mint-based fragrances.
  • mint-based essential oils derived from peppermint, mentha, and spearmint which belong to the Labiatae menta plant
  • mint-based flavors are intended to give a suitable scent. It is widely used for the purpose of increasing palatability.
  • the mint-based essential oil can be uniformly dissolved by devising the extraction process of the mint-based essential oil, combining the mint-based flavor with other fragrance components, alcohol, etc.
  • Patent Document 1 US Pat. No. 5,298,2378 discloses a technique for improving the taste and turbidity of an oral care product containing a mint-based essential oil.
  • Reference 1 when producing a mint-based essential oil, the "head” and “tail” of an oil mainly composed of terpenes such as monoterpenes and sesquiterpenes are removed by performing vacuum distillation or the like. It is described that a composition having reduced bitterness and turbidity can be obtained.
  • Patent Document 2 Japanese Unexamined Patent Publication No. 2003-253292 discloses a mint flavor-sustaining imparting agent that enhances a refreshing sensation, imparts sustainability, and matches the flavor of mint. It is described that the long-acting imparting agent is an alcohol-extracted residue obtained by precision distillation of essential oil under reduced pressure.
  • a taste improver for mint-based fragrances and a mint-based fragrance that can improve the more preferable natural and deep refreshing sensation (natural mint sensation) and palatability for mint-based fragrances such as mint-based essential oils and flavors. It is an object of the present invention to provide a means for improving the taste of a fragrance composition containing mentha.
  • the present inventors unexpectedly used mint-based essential oils and flavors by appropriately combining the three components of caryophyllene-BE, germaneculene D, and viridiflorol. It was discovered that the taste can be improved, and by incorporating at least two of these three components in a predetermined amount in a Labiatae plant-derived oil (essential oil), mint-based flavor, etc., the oil (essential oil), etc.
  • the present invention has been completed by finding that it is excellent in the effect of imparting or enhancing a deeper and more suitable refreshing sensation and refreshing sensation.
  • the present invention relates to the following [1] to [6].
  • a taste improving agent for a mint-based spice containing at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol.
  • a method for improving the taste of a fragrance composition containing a mint-based fragrance A taste improver for mint-based spices consisting of at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and bilidiflorol is added to the composition containing the mint-based flavor to 100 mass of the mint-based flavor.
  • oils essential oils
  • various foods and drinks various foods and drinks, pharmaceuticals, cosmetics, oral care products, etc. At the same time, it is possible to improve the palatability.
  • the taste improver for mint-based spices according to the present invention contains at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol.
  • each of caryophyllene-BE, germacrene D, and viridiflorol may be obtained by extracting from a natural product, or may be obtained by chemical synthesis. Alternatively, those obtained from natural products and those obtained by chemical synthesis may be used in combination.
  • the taste improving agent for mint-based spices according to the present invention preferably comprises at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol.
  • the taste improving agent for mint-based spices according to the present invention contains at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol, regardless of the combination thereof.
  • Caryophyllene-BE Germacrene D: Viridiflorol has a mass ratio of 1: 1 to 2.5: 1 to 5, more preferably.
  • the contents of cariophyllene-BE, germacrene D, and bilidiflorol, as well as menthol and carboxylic according to the present invention can be measured by general aroma component analysis, for example, in combination with GC-MS analysis and GC-FID analysis. The value can be the value measured by the method described in this embodiment.
  • the taste improving agent for mint-based spices of the present invention may be in a liquid form or in a powder form (solid state-like), and the form thereof is not particularly limited.
  • the taste improving agent may be a solvent suitable for dissolving cariophyllene-BE, gelmacrene D, viridiflorol and the like, for example, water, ethyl alcohol, glycerin, propylene glycol, triacetin, medium chain fatty acid glycerin ester, or edible. It may be in a liquid form dissolved in edible fats and oils such as vegetable oil (for example, rice salad oil).
  • the mint-based flavor whose taste is improved by the taste improving agent according to the present invention preferably contains at least one selected from the group consisting of menthol and carboxylic, for example, a menthol-containing composition or a composition containing menthol.
  • Carvone-containing compositions can be mentioned.
  • the menthol-containing composition is not particularly limited as long as it is a composition containing l-menthol known as a main component of mint flavor, and may be, for example, peppermint essential oil and peppermint essential oil.
  • the menthol-containing composition may contain any fragrance component, essential oil, or other component in addition to menthol, and is a concept that includes the fragrance composition and products described later.
  • carboxylic-containing composition is not particularly limited as long as it is a composition containing l-carbone known as a main component of mint flavor, and may be, for example, spearmint essential oil.
  • the "carvone-containing composition” may contain any fragrance component, essential oil, or other component in addition to carboxylic, and is a concept that includes the fragrance composition and products described later.
  • the mint-based fragrance whose taste is improved by the taste improving agent according to the present invention may be an oil (essential oil) derived from a plant belonging to the genus Mentha of the Labiatae family.
  • the Labiatae Menta plant-derived oil is an essential oil obtained by extracting a Labiatae Menta plant (which may be any part of a plant such as leaves, stems, flowers, roots, etc.) by a known method such as distillation. It means that it contains l-menthol or l-carboxylic as a main aroma component. Specific examples thereof include peppermint oil, peppermint oil and spearmint oil.
  • the "main aroma component” is a component having the highest aroma among the volatile components contained in the Labiatae Menta genus plant, and is usually the component having the highest content, and each Labiatae Menta genus. It is a component that clearly expresses the characteristics of the aroma of plants and has a large effect on the intensity of the aroma.
  • the main aroma component of peppermint and mint is l-menthol
  • the main aroma component of spearmint is l-carvone.
  • the oil derived from the Labiatae Menta plant a commercially available essential oil may be used, and for example, one of known methods such as supercritical carbon dioxide extraction, distillation, steam distillation, and solvent extraction of the Labiatae Menta plant.
  • the Labiatae plant-derived oil is preferably obtained in the extraction step at a low temperature, for example, at a temperature of 70 ° C. or lower, and preferably under conditions of pH 6 to 9, more preferably pH 6 to 8.
  • a low temperature for example, at a temperature of 70 ° C. or lower, and preferably under conditions of pH 6 to 9, more preferably pH 6 to 8.
  • Solvents such as can be used.
  • Preferred solvents are water, methanol, ethanol, acetone, ethyl acetate, hexane, heptane, edible oils and fats, MCTs. These solvents may be used alone or in combination of two or more.
  • the taste improving agent for mint-based flavors according to the present invention may be appropriately contained in a liquid flavor composition, a solid flavor composition, or the like, and eaten or drink in an arbitrary dosage form depending on the purpose of use thereof. It can be added to products, cosmetics or oral care products.
  • the amount is defined by mass% or parts by mass regardless of the mode (for example, liquid or solid) of the composition containing the food to be added.
  • the present invention is a method for improving the taste of a fragrance composition containing a mint-based fragrance, and is used for a mint-based fragrance composed of at least two components selected from the group consisting of cariophyllen-BE, germaneculene D, and viridiflorol.
  • a taste improver is added to the composition containing the mint flavor from cariophyllene-BE, germanemacrene D, and viridiflorol with respect to 100 parts by mass of the mint flavor (eg l-menthol and / or l-carvone). It also relates to a method comprising the step of adjusting the total mass of at least two components selected from the group to include 0.01 to 50 parts by mass.
  • the taste improving agent for a mint-based fragrance according to the present invention for example, a menthol-containing composition (the above-mentioned oil derived from a plant belonging to the genus Labiatae of the Labiatae family) may be used.
  • a menthol-containing composition the above-mentioned oil derived from a plant belonging to the genus Labiatae of the Labiatae family
  • the mint flavor containing at least two components selected from the group consisting of cariophyllen-BE, germaneculene D, and bilidiflorol.
  • a menthol-containing composition by containing a taste-improving agent for the mint-based fragrance, preferably consisting of at least two components selected from the group consisting of cariophyllene-BE, gelmaclen D, and bilidiflorol.
  • the total mass of at least two components selected from the group consisting of cariophyllene-BE, gelmacrene D, and bilidiflorol is 0.01 parts by mass to 50 parts by mass, more preferably 0. It may be adjusted to be 05 parts by mass to 10 parts by mass, more preferably 0.1 parts by mass to 1 part by mass, and most preferably 0.4 parts by mass to 1 part by mass.
  • the composition ratio is not particularly limited as long as it contains at least two components of caryophyllene-BE, germacrene D, and viridiflorol, but the mass of caryophyllene-BE: germacrene D: viridiflorol is not particularly limited with respect to the menthol-containing composition. It is more preferable to add the taste improving agent so that the ratio is 1: 1 to 2.5: 1 to 5.
  • the menthol-containing composition obtained in this embodiment can be used, for example, as a fragrance composition to provide a more natural and deep refreshing sensation and high palatability.
  • any one of caryophyllene-BE, germacrene D, and viridiflorol with menthol may not be effective in improving the taste of the taste improving agent according to the present invention. Further, in this embodiment, it is more preferable to include all of caryophyllene-BE, germacrene D, and viridiflorol.
  • the use of the taste improving agent for a mint-based fragrance according to the present invention for example, a carboxylic-containing composition (the above-mentioned oil derived from the genus Mentha of the Labiatae family).
  • a carboxylic-containing composition the above-mentioned oil derived from the genus Mentha of the Labiatae family.
  • mint-based fragrances containing at least two components selected from the group consisting of caryophyllene-BE, germaneculene D, and bilidiflorol) in (including fragrance compositions, foods and drinks, pharmaceuticals, cosmetics and oral care products described below).
  • the carboxy-containing composition is contained by containing the taste improving agent for the mint-based fragrance, which is preferably composed of at least two components selected from the group consisting of caryophyllene-BE, gelmacrene D, and bilidiflorol.
  • the total mass of at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and bilidiflorol is 0.01 part by mass to 50 parts by mass, more preferably 0, with respect to 100 parts by mass of the carboxylic substance contained in the substance. It may be adjusted to be 0.05 parts by mass to 10 parts by mass, more preferably 0.1 parts by mass to 1 part by mass, and most preferably 0.4 parts by mass to 1 part by mass.
  • the composition ratio is not particularly limited as long as it contains at least two components of caryophyllene-BE, germacrene D, and viridiflorol, but the mass of caryophyllene-BE: germacrene D: viridiflorol is not particularly limited with respect to the carboxylic-containing composition. It is more preferable to add the taste improving agent so that the ratio is 1: 1 to 2.5: 1 to 5.
  • the carvone-containing composition obtained in this embodiment can be used, for example, as a fragrance composition to provide a more natural and deep refreshing sensation and high palatability.
  • any one of caryophyllene-BE, germacrene D, and viridiflorol with a carboxylic may not have the effect of improving the palatability of the taste improving agent according to the present invention. Further, in this embodiment, it is more preferable to include all of caryophyllene-BE, germacrene D, and viridiflorol.
  • the taste improving agent may be added to the mint-based flavor-containing composition in an amount such that the active ingredient comprising the above-mentioned active ingredient is contained (given) in a mass portion in the above range.
  • the perfume composition according to the present invention contains the above-mentioned taste improving agent.
  • concentration of at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol in the fragrance composition may be appropriately determined depending on the properties of the fragrance composition of interest and the required effect.
  • the fragrance composition comprises a group consisting of cariophyllene-BE, germaneculene D, and bilidiflorol with respect to 100 parts by mass of mint-based fragrance, more specifically, for example, 100 parts by mass of l-menthol and / or l-carboxylate.
  • the total mass of at least two selected components is 0.01 part by mass to 50 parts by mass, more preferably 0.05 part by mass to 10 parts by mass, still more preferably 0.1 part by mass to 1 part by mass, and most preferably 0. It is adjusted to include 4 parts by mass to 1 part by mass.
  • the perfume composition according to the present invention comprises, for example, a taste-enhancing premix containing at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol at a set concentration, and menthol and / or. It may contain a carboxylic substance.
  • the fragrance composition of the present invention may contain various compounding agents and / or additives.
  • the compounding agent and the additive that can be mixed are not particularly limited, and examples thereof include antioxidants, known preservatives and antibacterial agents, and pH adjusters. Two or more of the above-mentioned compounding agents and additives may be used in combination.
  • the antioxidants include butylhydroxytoluene, butylhydroxyanisole, citric acid, glutathione, selenium, lycopene, vitamin A, vitamin E, vitamin C, etc., as well as pyrolopyrrole derivatives and extracts from various plants.
  • examples thereof include free radical scavengers obtained from substances, superoxide dismutase, and enzymes having antioxidant properties such as glutathione peroxidase.
  • preservatives and antibacterial agents examples include benzoic acid, sodium benzoate, isopropyl paraoxybenzoate, isobutyl paraoxybenzoate, ethyl paraoxybenzoate, methyl paraoxybenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, and sodium sulfite.
  • pH adjuster examples include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, and L.
  • the present invention also provides foods and drinks, pharmaceuticals, cosmetics, and oral care products containing the above-mentioned flavor compositions. Concentrations of perfume compositions in foods and drinks, pharmaceuticals, cosmetics, and oral care products can be appropriately determined by those skilled in the art according to the properties of the target products and the required effects.
  • the foods and drinks, pharmaceuticals, cosmetics, and oral care products targeted by the present invention are not particularly limited, and the fresh, fresh, refreshing fragrance derived from the Labiatae mint plant targeted by the present invention is not particularly limited. It can cover a wide range of objects, including liquids, solids, semi-solids and fluids, as long as they can benefit from the grant.
  • food and beverages include fruit juices, fruit juice beverages, fruitless beverages, vegetable beverages, carbonated beverages, sports drinks, coffee beverages, tea, tea, oolong tea, mineral beverages, yogurt beverages, etc.
  • the pharmaceuticals and cosmetics are not particularly limited as long as they are used in combination with the fragrance composition.
  • oral care products include toothpaste, toothpaste, liquid toothpaste, mouthwash, and mouth spray.
  • the foods and drinks, pharmaceuticals, cosmetics, and oral care products targeted by the present invention may contain various compounding agents and additives commonly used in foods and drinks, pharmaceuticals, cosmetics, or oral care products.
  • various compounding agents and additives commonly used in foods and drinks, pharmaceuticals, cosmetics, or oral care products.
  • antioxidants known preservatives and antibacterial agents, and pH adjusters, sweeteners, acidulants, bulking agents, pigments, emulsifiers, functional substances, existing flavor improvers, milk components, amino acids, etc.
  • nitrogen-containing compounds such as peptides, various flavor materials, surfactants, abrasives, binders, wetting agents, and other solvents. Two or more of these compounding agents / additives may be used in combination in any combination.
  • the sweeteners include, for example, sugar, fructose, lactose, glucose, palatinose, malt sugar, trehalose, sorbitol, erythritol, martitol, reduced palatinose, xylitol, laccitol saccharin, oligosaccharide, aspartame, sucralose, and acesulfame.
  • examples thereof include potassium, saccharin, saccharin sodium, stevia, stevia extract, stebioside, neotheme, ariteme, somatin, neohesperidin dihydrocalcone, paramethoxycinnamic aldehyde, perilartin, licorice and the like.
  • Examples of the acidulant include acetic acid, lactic acid, citric acid and the like.
  • Examples of the bulking agent include saccharides, polysaccharides, modified starch, casein, gelatin, carboxymethyl cellulose, lecithin and the like.
  • Examples of the pigments include natural pigments and organic synthetic pigments, and specific examples thereof include hibiscus pigments, gardenia pigments, plum pigments, glue pigments, duberry pigments, grape juice pigments, blackberry pigments, blueberry pigments, mulberry pigments, and morero.
  • Cherry pigment red carotene pigment, loganberry pigment, paprika powder, malt extract, rutin, flavonoid, red cabbage pigment, red bean pigment, adzuki bean pigment, turmeric pigment, olive tea, cowberry pigment, chlorella powder, saffron pigment, perilla pigment , Strawberry pigment, Chicoli pigment, Pecan nut pigment, Monascus pigment, Benibana pigment, Purple potato pigment, Luck pigment, Spirulina pigment, Onion pigment, Tamarind pigment, Togarashi pigment, Gardenia pigment, Caromel pigment, Sikon pigment, Citan pigment, Okiami pigment, Examples include orange pigment, gardenia carotene, blue No. 1, yellow No. 4, green No. 3 and the like.
  • emulsifier examples include fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, enzyme-treated lecithin, starch, processed starch, dextrin, sorbitan fatty acid ester, and Kiraya extract.
  • the functional substance means a substance having a nutritional function and a bioregulatory function, for example, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), DHA and / or EPA-containing fish oil, linoleic acid, ⁇ -linolenic acid, ⁇ .
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • EPA eicosapentaenoic acid
  • EPA eicosapentaenoic acid
  • -Animal and vegetable oils and fats such as linolenic acid, lecithin and diacylglycerol and their derivatives, animal and plant extracts such as rosemary, sage, perilla oil, chitin, chitosan, royal jelly and propolis, vitamin A, vitamin D, vitamin E, vitamin F, Vitamin K, coenzyme Q10, vitamins such as ⁇ -lipoic acid, coenzymes and derivatives thereof, polyphenols such as ⁇ -orizanol, catechin, anthocyanin, isoflavone, rutin, chlorogenic acid, teaflavin, dietary fibers such as indigestible dextrin, Sugars such as palatinose, xylitol and oligosaccharides, salts such as calcium malate citrate (CCM), milk protein-derived substances such as caseinphosphopeptides, lactoferrin and milky peptides, lactic acid bacteria, hem iron, sodium fluoride, foot Fluoride such as potassium oxide
  • milk components include raw milk, milk, whole milk powder, skim milk powder, fresh cream, milk proteins such as casein and whey, those derived from milk such as goats and sheep, and their decomposition products.
  • Known flavor-improving materials include, for example, sucralose, cyclodextrin, theanine, hesperidin glycoside, sugar cane extract and the like.
  • fragrances for example, natural fragrances, natural essential oils and the like and various synthetic fragrances can be used.
  • These fragrances are not particularly limited as long as they can be used in foods and drinks, pharmaceuticals, cosmetics and oral care products, and for example, esters, aldehydes, (thio) ethers, alcohols, ketones and lactones.
  • Carboxylic acids aliphatic hydrocarbons, nitrogen-containing heterocyclic compounds, sulfur-containing heterocyclic compounds, amines, thiols, phenols, essential oils and the like.
  • Specific compounds include acetaldehyde, ethyl acetoacetate, acetophenone, anetol, anisaldehyde, amyl alcohol, ⁇ -amylcinnamaldehyde, allylcyclohexanepropionate, methyl anthranilate, ambretlide, ionone, isoamyl alcohol, and isooigenol.
  • Specific essential oils include anis oil, anis star oil, bergamot oil, mebouki oil, laurel leaf West Indian oil, galvanum oil, apple oil, apricot oil, cassia oil, kusunoki oil, buthu leaf oil, and cardamon seed oil.
  • the surfactant at least one selected from anionic surfactants, nonionic surfactants and amphoteric ionic surfactants can be used.
  • anionic surfactant include alkyl sulfates such as sodium lauryl sulfate, sodium N-lauroyl sarcosinate, sodium lauryl sulfoacetate, sodium ⁇ -olefin sulfonate and the like, and in particular, alkyl sulfates such as sodium lauryl sulfate. Salts are preferred in terms of solubilization.
  • nonionic surfactant examples include polyoxyethylene fatty acid esters such as polyoxyethylene hydrogenated castor oil, polyoxyethylene alkyl ethers, lauric acid mono or diethanolamide, and sorbitan fatty acid esters.
  • polyoxyethylene hydrogenated castor oil particularly those having an average number of moles of ethylene oxide added of 10 to 30
  • polyoxyethylene alkyl ether particularly those having an average number of moles of ethylene oxide added of 3 to 5, alkyl groups
  • (1) having 16 to 18 carbon atoms is preferable from the viewpoint of solubilization.
  • amphoteric ion surfactant examples include N-alkyldiaminoethylglycine such as N-lauryldiaminoethylglycine and N-myristyldiaminoethylglycine, N-alkylN-carboxymethylammonium betaine, and 2-alkyl-1-hydroxyethylimidazoline betaine.
  • N-alkyldiaminoethylglycine such as N-lauryldiaminoethylglycine and N-myristyldiaminoethylglycine
  • N-alkylN-carboxymethylammonium betaine examples include sodium.
  • polishing agent examples include silica-based polishing agents such as silicic acid anhydride, silica gel, aluminosilicate, zirconosilicate, and crystalline zirconium silicate, calcium ferrous phosphate anhydrous, dibasic calcium phosphate dihydrate, calcium tribasic phosphate, and fourth.
  • silica-based polishing agents such as silicic acid anhydride, silica gel, aluminosilicate, zirconosilicate, and crystalline zirconium silicate, calcium ferrous phosphate anhydrous, dibasic calcium phosphate dihydrate, calcium tribasic phosphate, and fourth.
  • Calcium phosphate-based abrasives such as calcium phosphate, calcium eighth phosphate, calcium pyrophosphate, insoluble calcium metaphosphate, aluminum hydroxide, alumina, titanium dioxide, polymethylmethacrylate, calcium carbonate, magnesium carbonate, magnesium phosphate tertiary, zeolite, hydroxyapatite, Fluoroapatite, synthetic resin-based abrasives and the like can be mentioned.
  • binder examples include sodium polyacrylate, xanthan gum, sodium alginate, propylene glycol alginate, sodium carboxymethyl cellulose, hydroxyethyl cellulose, carbopole, guagam, gelatin, abyssel, polyvinyl alcohol, polyvinylpyrrolidone, gelling silica, and montmorillonite.
  • organic binders such as kaolin and bentonite, and inorganic binders.
  • wetting agent examples include glycerin, sorbitol, propylene glycol, 1,3-butylene glycol, ethylene glycol, polyethylene glycol, polypropylene glycol, xylit and the like.
  • solvents examples include ethanol, propylene glycol, glycerin, edible oils and fats, MCT and the like.
  • the evaluation sample was evaluated with a score of 1 to 9 for the three items of volume, sweetness, and naturalness, and a score of 1 to 5 for the odor of tar, rounded off to the first decimal place of the average value, and average value ⁇ standard deviation.
  • the evaluation points are shown in.
  • the standard deviation is rounded to the first decimal place.
  • Example 1 Caryophyllene-BE (manufactured by Inoue Perfum Manufacturing Co., Ltd.) 7.1% by mass, Germacrene D (manufactured by Toronto Research) 13.1% by mass, and MCT (manufactured by Nisshin Oillio Co., Ltd.) 79.8% by mass. The composition was made.
  • Example 2 A composition consisting of 7.1% by mass of caryophyllene-BE (manufactured by Inoue Perfum Manufacturing Co., Ltd.), 16.7% by mass of viridiflorol (manufactured by Toronto Research), and 76.2% by mass of MCT (manufactured by Nisshin Oillio). I made a thing.
  • Example 3 A composition consisting of 13.1% by mass of Germacrene D (manufactured by Toronto Research), 16.7% by mass of viridiflorol (manufactured by Toronto Research), and 70.2% by mass of MCT (manufactured by Nisshin Oillio) was prepared. bottom.
  • Test Example 1 Sensory evaluation 20% by mass of peppermint oil (manufactured by ADM) and 80% by mass of MCT (manufactured by Nisshin Oillio), which has a menthol content of 42% by mass, which is a fragranced toothpaste based on peppermint oil.
  • a control composition consisting of the above was prepared.
  • a fragrance sample was prepared by adding 0.1% by mass of the compositions of each Example and each Comparative Example to 99.9% by mass of this control composition.
  • sensory evaluation was performed with an evaluation sample prepared by adding 10 g of a fragrance sample to the toothpaste base (composition: Table 3) so as to include a fragrance sample having a concentration of 1% by mass. Table 4 shows the evaluation results.

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Abstract

The present invention addresses the problem of providing: a taste-improving agent that can impart a further pleasant, natural and deeply refreshing sensation (natural mint sensation) to a mint-based aroma substance such as a mint-based essential oil and flavor, and that can improve the palatability of the aroma substance; and a means for improving the taste of aroma substance composition containing a mint-based aroma substance. The present invention relates to a taste-improving agent for a mint-based aroma substance, the agent including at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol. Preferably, the mint-based aroma substance includes at least one selected from the group consisting of menthol and carvone. Further, the present invention relates to an aroma substance composition that includes the taste-improving agent.

Description

ミント系香料用の呈味改善剤、及びそれを含む香料組成物、並びにミント系香料を含有する香料組成物の呈味改善方法A taste improving agent for mint-based fragrances, a fragrance composition containing the same, and a method for improving the taste of fragrance compositions containing mint-based fragrances.
　本発明は、ミント系香料用の呈味改善剤及びそれを含む香料組成物や製品、並びにミント系香料を含有する香料組成物の呈味改善方法に関する。 The present invention relates to a taste improving agent for mint-based fragrances, fragrance compositions and products containing the same, and a method for improving the taste of fragrance compositions containing mint-based fragrances.
　清涼感が求められるオーラルケア製品、飲食品、香粧品などの製品において、シソ科メンタ属植物に属するペパーミント、ハッカ及びスペアミントなど由来のミント系精油や、ミント系フレーバーは、好適な香りを与える目的や、嗜好性を高める目的から広く利用されている。しかしながら、オーラルケア製品、飲食品や飲食品中におけるミント系精油やミント系フレーバーの含有量が高くなると、清涼感よりも苦みが強く押し出されたり、ミント系精油が製品に均一に混合されず濁りを与えうる傾向にあるため、ミント系精油の抽出工程を工夫したり、ミント系フレーバーに他の香料成分やアルコールなどを組み合わせて、その清涼感のみを増強させたり、ミント系精油を均一に溶解する技術の開発が進められている。
　例えば、特許文献１（米国特許第５２９８２３８号明細書）においては、ミント系精油を含むオーラルケア製品の呈味と濁りとを改善する技術が開示されている。引用文献１においては、ミント系精油を製造する際に、減圧蒸留等を行うことによって、モノテルペン及びセスキテルペンのようなテルペンから主に構成されるオイルの「ヘッド」及び「テール」を除去することで、苦味及び濁りが低減された組成物が得られることが記載されている。
　また、特許文献２（特開２００３－２５３２９２号公報）においては、清涼感を増強し、持続性を賦与し、かつミントの風味とマッチするミントフレーバーの持続性賦与剤が開示されており、この持続性賦与剤は、精油を減圧精密蒸留して得られた残渣をアルコール抽出したものであることが記載されている。 In products such as oral care products, foods and drinks, and cosmetics that require a refreshing sensation, mint-based essential oils derived from peppermint, mentha, and spearmint, which belong to the Labiatae menta plant, and mint-based flavors are intended to give a suitable scent. It is widely used for the purpose of increasing palatability. However, when the content of mint-based essential oils and mint-based flavors in oral care products, foods and drinks, and foods and drinks is high, the bitterness is pushed out more strongly than the refreshing feeling, and the mint-based essential oils are not uniformly mixed in the product and become turbid. The mint-based essential oil can be uniformly dissolved by devising the extraction process of the mint-based essential oil, combining the mint-based flavor with other fragrance components, alcohol, etc. to enhance only the refreshing sensation. The development of technology is underway.
For example, Patent Document 1 (US Pat. No. 5,298,238) discloses a technique for improving the taste and turbidity of an oral care product containing a mint-based essential oil. In Reference 1, when producing a mint-based essential oil, the "head" and "tail" of an oil mainly composed of terpenes such as monoterpenes and sesquiterpenes are removed by performing vacuum distillation or the like. It is described that a composition having reduced bitterness and turbidity can be obtained.
Further, Patent Document 2 (Japanese Unexamined Patent Publication No. 2003-253292) discloses a mint flavor-sustaining imparting agent that enhances a refreshing sensation, imparts sustainability, and matches the flavor of mint. It is described that the long-acting imparting agent is an alcohol-extracted residue obtained by precision distillation of essential oil under reduced pressure.
米国特許第５２９８２３８号明細書U.S. Pat. No. 5,298,238 特開２００３－２５３２９２号公報Japanese Patent Application Laid-Open No. 2003-253292
　ミント系精油やフレーバーなどのミント系香料に、さらに好ましいナチュラルで深みのある清涼感（ナチュラルなミント感）や嗜好性を向上させうる、ミント系香料用の呈味改善剤、及び、ミント系香料を含有する香料組成物の呈味改善のための手段を提供することを目的とする。 A taste improver for mint-based fragrances and a mint-based fragrance that can improve the more preferable natural and deep refreshing sensation (natural mint sensation) and palatability for mint-based fragrances such as mint-based essential oils and flavors. It is an object of the present invention to provide a means for improving the taste of a fragrance composition containing mentha.
　本発明者らは、上記課題を解決するために検討を重ねるなかで、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールの３成分を適宜組み合わせて使用することで、予想外にもミント系精油やフレーバーの呈味を改善できることを発見し、これらの３成分のうち少なくとも２成分を、所定の量でシソ科メンタ属植物由来オイル（精油）やミント系フレーバー等に含有させることで、オイル（精油）等の呈味をより深みのある好適な清涼感と爽快感とを付与又は増強する効果に優れることを見出して、本発明を完成させた。 In the course of repeated studies to solve the above problems, the present inventors unexpectedly used mint-based essential oils and flavors by appropriately combining the three components of caryophyllene-BE, germaneculene D, and viridiflorol. It was discovered that the taste can be improved, and by incorporating at least two of these three components in a predetermined amount in a Labiatae plant-derived oil (essential oil), mint-based flavor, etc., the oil (essential oil), etc. The present invention has been completed by finding that it is excellent in the effect of imparting or enhancing a deeper and more suitable refreshing sensation and refreshing sensation.
　すなわち、本発明は、以下の〔１〕～〔６〕に関するものである。
〔１〕カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分を含むミント系香料用の呈味改善剤。
〔２〕ミント系香料が、メントール、及びカルボンからなる群から選択される少なくとも１つを含む、前記〔１〕に記載の呈味改善剤。
〔３〕ミント系香料を含有する香料組成物に、ｌ－メントール及び／又はｌ－カルボン１００質量部に対し、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分の総質量が０．０１～５０質量部含まれるように添加される、前記〔２〕に記載の呈味改善剤。
〔４〕前記〔１〕～〔３〕のいずれか１項に記載の呈味改善剤を含む、香料組成物。
〔５〕前記〔４〕に記載の香料組成物を含む、飲食品、医薬品、香粧品又はオーラルケア製品。
〔６〕ミント系香料を含有する香料組成物の呈味改善方法であって、
　カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分からなるミント系香料用の呈味改善剤を、ミント系香料を含有する組成物に添加して、ミント系香料１００質量部に対し、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分の総質量が０．０１～５０質量部含まれるように調整する工程を含む、方法。 That is, the present invention relates to the following [1] to [6].
[1] A taste improving agent for a mint-based spice containing at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol.
[2] The taste improving agent according to the above [1], wherein the mint-based flavor comprises at least one selected from the group consisting of menthol and carboxylic.
[3] A total of at least two components selected from the group consisting of cariophyllene-BE, germacrene D, and bilidiflorol with respect to 100 parts by mass of l-menthol and / or l-carbone in a fragrance composition containing a mint-based fragrance. The taste improving agent according to the above [2], which is added so as to contain 0.01 to 50 parts by mass.
[4] A flavor composition containing the taste improving agent according to any one of the above [1] to [3].
[5] A food or drink, a pharmaceutical product, a cosmetic product or an oral care product containing the fragrance composition according to the above [4].
[6] A method for improving the taste of a fragrance composition containing a mint-based fragrance.
A taste improver for mint-based spices consisting of at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and bilidiflorol is added to the composition containing the mint-based flavor to 100 mass of the mint-based flavor. A method comprising adjusting the portion to include 0.01 to 50 parts by mass of the total mass of at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol.
　シソ科メンタ属植物由来オイル（精油）やミント系フレーバー等、及びこれを含む香料組成物、各種飲食品、医薬品、香粧品又はオーラルケア製品等に、よりナチュラルなミント感を付与又は増強することができ、同時に嗜好性を向上させることができる。 To impart or enhance a more natural mint feeling to oils (essential oils) derived from plants of the genus Labiatae, mint flavors, etc., and fragrance compositions containing them, various foods and drinks, pharmaceuticals, cosmetics, oral care products, etc. At the same time, it is possible to improve the palatability.
　＜ミント系香料用の呈味改善剤＞
　本発明に係るミント系香料用の呈味改善剤は、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分を含む。本発明に係る組成物においては、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールのそれぞれが、天然物から抽出して得られたものを用いてもよいし、化学合成して得られたものを用いてもよいし、又は天然物から得られたものと化学合成により得られたものを併用してもよい。
　また、本発明に係るミント系香料用の呈味改善剤は、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分からなることが好ましい。当該呈味改善剤は、ミント系香料を含む組成物に添加することで、よりナチュラルで深みのある清涼感を提供し、かつその嗜好性を高めることができる。 <Taste improving agent for mint-based spices>
The taste improver for mint-based spices according to the present invention contains at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol. In the composition according to the present invention, each of caryophyllene-BE, germacrene D, and viridiflorol may be obtained by extracting from a natural product, or may be obtained by chemical synthesis. Alternatively, those obtained from natural products and those obtained by chemical synthesis may be used in combination.
Further, the taste improving agent for mint-based spices according to the present invention preferably comprises at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol. By adding the taste improving agent to a composition containing a mint-based flavor, it is possible to provide a more natural and deep refreshing sensation and enhance its palatability.
　また、本発明に係るミント系香料用の呈味改善剤は、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分を含むが、その組み合わせがいずれの形であっても、カリオフィレン－ＢＥ：ゲルマクレンＤ：ビリジフロロールの質量比が１：１～２．５：１～５となることがより好ましい。
　また、本発明に係るカリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロール、並びにメントールやカルボンの含有量は、一般的な香気成分分析で測定することができ、例えばＧＣ－ＭＳ分析やＧＣ－ＦＩＤ分析を組み合わせて、本実施例に記載される方法で測定された値とすることができる。 Further, the taste improving agent for mint-based spices according to the present invention contains at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol, regardless of the combination thereof. , Caryophyllene-BE: Germacrene D: Viridiflorol has a mass ratio of 1: 1 to 2.5: 1 to 5, more preferably.
In addition, the contents of cariophyllene-BE, germacrene D, and bilidiflorol, as well as menthol and carboxylic according to the present invention can be measured by general aroma component analysis, for example, in combination with GC-MS analysis and GC-FID analysis. The value can be the value measured by the method described in this embodiment.
　また、本発明のミント系香料用の呈味改善剤は、液状態様であっても、粉末状（固形状態様）であってもよく、その形態は特に限定されない。例えば、当該呈味改善剤は、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロール等を溶解するのに適当な溶剤、例えば、水、エチルアルコール、グリセリン、プロピレングリコール、トリアセチン、中鎖脂肪酸グリセリンエステル、又は食用植物油（例えば米サラダ油）などの食用油脂に溶解させた液状態様であってもよい。 Further, the taste improving agent for mint-based spices of the present invention may be in a liquid form or in a powder form (solid state-like), and the form thereof is not particularly limited. For example, the taste improving agent may be a solvent suitable for dissolving cariophyllene-BE, gelmacrene D, viridiflorol and the like, for example, water, ethyl alcohol, glycerin, propylene glycol, triacetin, medium chain fatty acid glycerin ester, or edible. It may be in a liquid form dissolved in edible fats and oils such as vegetable oil (for example, rice salad oil).
　また、本発明に係る呈味改善剤によって呈味が改善される当該ミント系香料は、メントール、及びカルボンからなる群から選択される少なくとも１つを含むことが好ましく、例えばメントール含有組成物や、カルボン含有組成物が挙げられる。
　当該メントール含有組成物は、ミントフレーバーの主成分として知られるｌ－メントールを含む組成物であれば特に限定されず、例えばペパーミント精油及びハッカ精油でありうる。また、メントール含有組成物は、メントール以外に任意の香料成分や精油等の成分を含むものであってもよく、後述する香料組成物や製品を包括する概念である。
　また、当該カルボン含有組成物は、ミントフレーバーの主成分として知られるｌ－カルボンを含む組成物であれば特に限定されず、例えばスペアミント精油でありうる。また、「カルボン含有組成物」は、カルボン以外に任意の香料成分や精油等の成分を含むものであってもよく、後述する香料組成物や製品を包括する概念である。 Further, the mint-based flavor whose taste is improved by the taste improving agent according to the present invention preferably contains at least one selected from the group consisting of menthol and carboxylic, for example, a menthol-containing composition or a composition containing menthol. Carvone-containing compositions can be mentioned.
The menthol-containing composition is not particularly limited as long as it is a composition containing l-menthol known as a main component of mint flavor, and may be, for example, peppermint essential oil and peppermint essential oil. Further, the menthol-containing composition may contain any fragrance component, essential oil, or other component in addition to menthol, and is a concept that includes the fragrance composition and products described later.
Further, the carboxylic-containing composition is not particularly limited as long as it is a composition containing l-carbone known as a main component of mint flavor, and may be, for example, spearmint essential oil. Further, the "carvone-containing composition" may contain any fragrance component, essential oil, or other component in addition to carboxylic, and is a concept that includes the fragrance composition and products described later.
　また、本発明に係る呈味改善剤によって呈味が改善される当該ミント系香料は、シソ科メンタ属植物由来オイル（精油）であってもよい。シソ科メンタ属植物由来オイルは、シソ科メンタ属植物（葉、茎、花、根等植物体のいずれの部位であってもよい）を蒸留などの公知の方法で抽出して得られる精油であって、主要香気成分としてｌ－メントール又はｌ－カルボンを含有するものを意味する。具体的には例えば、ペパーミントオイル、ハッカオイル及びスペアミントオイルなどが挙げられる。なお、本明細書において「主要香気成分」とは、シソ科メンタ属植物が含有する揮発性成分の内、香気を有するものの中で、通常含有量が最も多い成分であり、各シソ科メンタ属植物の香気の特徴を端的に表すとともに、香気の強度に影響が大きい成分である。例を挙げれば、ペパーミント、ハッカの主要香気成分はｌ－メントール、スペアミントの主要香気成分はｌ－カルボンである。シソ科メンタ属植物由来オイルは、市販の精油を利用してもよいし、例えばシソ科メンタ属植物を超臨界二酸化炭素抽出、蒸留、水蒸気蒸留、溶媒抽出など、公知の方法のいずれか１つ以上で処理することで得たものであってもよい。シソ科メンタ属植物由来オイルは、その抽出工程において、低温、例えば温度７０℃以下で、かつ、好ましくはｐＨ６～９、より好ましくはｐＨ６～８の条件下で得られるものであることが好ましい。また、抽出工程においては、水、メタノール、エタノール、１－プロパノール、２－プロパノール、１－ブタノール、２－ブタノール、プロピレングリコール、グリセリン、アセトン、酢酸メチル、酢酸エチル、ヘキサン、ヘプタン、食用油脂、ＭＣＴなどの溶媒を使用しうる。好ましい溶媒は、水、メタノール、エタノール、アセトン、酢酸エチル、ヘキサン、ヘプタン、食用油脂、ＭＣＴである。これらの溶媒は単独で用いても、２種以上を組み合わせて用いてもよい。 Further, the mint-based fragrance whose taste is improved by the taste improving agent according to the present invention may be an oil (essential oil) derived from a plant belonging to the genus Mentha of the Labiatae family. The Labiatae Menta plant-derived oil is an essential oil obtained by extracting a Labiatae Menta plant (which may be any part of a plant such as leaves, stems, flowers, roots, etc.) by a known method such as distillation. It means that it contains l-menthol or l-carboxylic as a main aroma component. Specific examples thereof include peppermint oil, peppermint oil and spearmint oil. In the present specification, the "main aroma component" is a component having the highest aroma among the volatile components contained in the Labiatae Menta genus plant, and is usually the component having the highest content, and each Labiatae Menta genus. It is a component that clearly expresses the characteristics of the aroma of plants and has a large effect on the intensity of the aroma. For example, the main aroma component of peppermint and mint is l-menthol, and the main aroma component of spearmint is l-carvone. As the oil derived from the Labiatae Menta plant, a commercially available essential oil may be used, and for example, one of known methods such as supercritical carbon dioxide extraction, distillation, steam distillation, and solvent extraction of the Labiatae Menta plant. It may be obtained by the above processing. The Labiatae plant-derived oil is preferably obtained in the extraction step at a low temperature, for example, at a temperature of 70 ° C. or lower, and preferably under conditions of pH 6 to 9, more preferably pH 6 to 8. In the extraction step, water, methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, propylene glycol, glycerin, acetone, methyl acetate, ethyl acetate, hexane, heptane, edible oils and fats, MCT. Solvents such as can be used. Preferred solvents are water, methanol, ethanol, acetone, ethyl acetate, hexane, heptane, edible oils and fats, MCTs. These solvents may be used alone or in combination of two or more.
　本発明に係るミント系香料用の呈味改善剤は、後述するように、適宜、液状の香料組成物、固形の香料組成物等に含有させて、その使用目的により任意の剤形にて飲食品、香粧品又はオーラルケア製品に添加することが可能である。なお、添加する食品等を含む組成物がどのような態様（例えば液状、又は固形）であっても、本発明においては、質量％又は質量部で量が規定される。 As will be described later, the taste improving agent for mint-based flavors according to the present invention may be appropriately contained in a liquid flavor composition, a solid flavor composition, or the like, and eaten or drink in an arbitrary dosage form depending on the purpose of use thereof. It can be added to products, cosmetics or oral care products. In the present invention, the amount is defined by mass% or parts by mass regardless of the mode (for example, liquid or solid) of the composition containing the food to be added.
　＜ミント系香料を含有する香料組成物の呈味改善方法＞
　また、本発明は、ミント系香料を含有する香料組成物の呈味改善方法であって、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分からなるミント系香料用の呈味改善剤を、ミント系香料を含有する組成物に添加して、ミント系香料（例えばｌ－メントール及び／又はｌ－カルボン）１００質量部に対し、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分の総質量が０．０１～５０質量部含まれるように調整する工程を含む、方法にも関する。 <Method for improving the taste of fragrance compositions containing mint-based fragrances>
Further, the present invention is a method for improving the taste of a fragrance composition containing a mint-based fragrance, and is used for a mint-based fragrance composed of at least two components selected from the group consisting of cariophyllen-BE, germaneculene D, and viridiflorol. A taste improver is added to the composition containing the mint flavor from cariophyllene-BE, germanemacrene D, and viridiflorol with respect to 100 parts by mass of the mint flavor (eg l-menthol and / or l-carvone). It also relates to a method comprising the step of adjusting the total mass of at least two components selected from the group to include 0.01 to 50 parts by mass.
　本発明に係る呈味改善方法、例えば、本発明に係るミント系香料用の呈味改善剤の用途の一態様としては、例えば、メントール含有組成物（上記のシソ科メンタ属植物由来オイルや、後述する香料組成物、飲食品、医薬品、香粧品及びオーラルケア製品などを含む）に、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分を含む当該ミント系香料用の呈味改善剤を、好ましくはカリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分からなる当該ミント系香料用の呈味改善剤を、含有させることによって、メントール含有組成物中に含まれるメントール１００質量部に対し、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分の総質量が、０．０１質量部～５０質量部、より好ましくは０．０５質量部～１０質量部、さらに好ましくは０．１質量部～１質量部、最も好ましくは０．４質量部～１質量部となるように調整することが挙げられる。カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールのうち少なくとも２成分が含まれていれば、その組成比は特に制限はないが、当該メントール含有組成物に対して、カリオフィレン－ＢＥ：ゲルマクレンＤ：ビリジフロロールの質量比が、１：１～２．５：１～５となるように当該呈味改善剤を添加することがより好ましい。
　この態様で得られるメントール含有組成物は、例えば香料組成物として使用することによって、よりナチュラルで深みのある清涼感や高い嗜好性を提供することができる。カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールのいずれか１つとメントールとの組み合わせは、本発明に係る呈味改善剤による嗜好性改善の効果が得られない恐れがある。また、本態様においては、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールの全てを含むことがより好ましい。 As one aspect of the use of the taste improving method according to the present invention, for example, the taste improving agent for a mint-based fragrance according to the present invention, for example, a menthol-containing composition (the above-mentioned oil derived from a plant belonging to the genus Labiatae of the Labiatae family) may be used. (Including flavor compositions, foods and drinks, pharmaceuticals, cosmetics, oral care products, etc. described below) for the mint flavor containing at least two components selected from the group consisting of cariophyllen-BE, germaneculene D, and bilidiflorol. A menthol-containing composition by containing a taste-improving agent for the mint-based fragrance, preferably consisting of at least two components selected from the group consisting of cariophyllene-BE, gelmaclen D, and bilidiflorol. With respect to 100 parts by mass of menthol contained therein, the total mass of at least two components selected from the group consisting of cariophyllene-BE, gelmacrene D, and bilidiflorol is 0.01 parts by mass to 50 parts by mass, more preferably 0. It may be adjusted to be 05 parts by mass to 10 parts by mass, more preferably 0.1 parts by mass to 1 part by mass, and most preferably 0.4 parts by mass to 1 part by mass. The composition ratio is not particularly limited as long as it contains at least two components of caryophyllene-BE, germacrene D, and viridiflorol, but the mass of caryophyllene-BE: germacrene D: viridiflorol is not particularly limited with respect to the menthol-containing composition. It is more preferable to add the taste improving agent so that the ratio is 1: 1 to 2.5: 1 to 5.
The menthol-containing composition obtained in this embodiment can be used, for example, as a fragrance composition to provide a more natural and deep refreshing sensation and high palatability. The combination of any one of caryophyllene-BE, germacrene D, and viridiflorol with menthol may not be effective in improving the taste of the taste improving agent according to the present invention. Further, in this embodiment, it is more preferable to include all of caryophyllene-BE, germacrene D, and viridiflorol.
　本発明に係る呈味改善方法、例えば、本発明に係るミント系香料用の呈味改善剤の用途の別の一態様としては、例えば、カルボン含有組成物（上記のシソ科メンタ属植物由来オイルや、後述する香料組成物、飲食品、医薬品、香粧品及びオーラルケア製品などを含む）にカリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分を含む当該ミント系香料用の呈味改善剤を、好ましくはカリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分からなる当該ミント系香料用の呈味改善剤を、含有させることによって、カルボン含有組成物中に含まれるカルボン１００質量部に対し、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分の総質量が、０．０１質量部～５０質量部、より好ましくは０．０５質量部～１０質量部、さらに好ましくは０．１質量部～１質量部、最も好ましくは０．４質量部～１質量部となるように調整することが挙げられる。カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールのうち少なくとも２成分が含まれていれば、その組成比は特に制限はないが、当該カルボン含有組成物に対して、カリオフィレン－ＢＥ：ゲルマクレンＤ：ビリジフロロールの質量比が、１：１～２．５：１～５となるように当該呈味改善剤を添加することがより好ましい。
　この態様で得られるカルボン含有組成物は、例えば香料組成物として使用することによって、よりナチュラルで深みのある清涼感や高い嗜好性を提供することができる。カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールのいずれか１つとカルボンとの組み合わせは、本発明に係る呈味改善剤による嗜好性を改善の効果が得られない恐れがある。また、本態様においては、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールの全てを含むことがより好ましい。
　なお、当該方法及び当該用途においては、ミント系香料（例えばｌ－メントール及び／又はｌ－カルボン）１００質量部に対し、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分からなる有効成分を上述の範囲の質量部で含まれる（与える）ような量で、当該呈味改善剤を当該ミント系香料含有組成物に添加してもよい。 As another aspect of the taste improving method according to the present invention, for example, the use of the taste improving agent for a mint-based fragrance according to the present invention, for example, a carboxylic-containing composition (the above-mentioned oil derived from the genus Mentha of the Labiatae family). For mint-based fragrances containing at least two components selected from the group consisting of caryophyllene-BE, germaneculene D, and bilidiflorol) in (including fragrance compositions, foods and drinks, pharmaceuticals, cosmetics and oral care products described below). The carboxy-containing composition is contained by containing the taste improving agent for the mint-based fragrance, which is preferably composed of at least two components selected from the group consisting of caryophyllene-BE, gelmacrene D, and bilidiflorol. The total mass of at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and bilidiflorol is 0.01 part by mass to 50 parts by mass, more preferably 0, with respect to 100 parts by mass of the carboxylic substance contained in the substance. It may be adjusted to be 0.05 parts by mass to 10 parts by mass, more preferably 0.1 parts by mass to 1 part by mass, and most preferably 0.4 parts by mass to 1 part by mass. The composition ratio is not particularly limited as long as it contains at least two components of caryophyllene-BE, germacrene D, and viridiflorol, but the mass of caryophyllene-BE: germacrene D: viridiflorol is not particularly limited with respect to the carboxylic-containing composition. It is more preferable to add the taste improving agent so that the ratio is 1: 1 to 2.5: 1 to 5.
The carvone-containing composition obtained in this embodiment can be used, for example, as a fragrance composition to provide a more natural and deep refreshing sensation and high palatability. The combination of any one of caryophyllene-BE, germacrene D, and viridiflorol with a carboxylic may not have the effect of improving the palatability of the taste improving agent according to the present invention. Further, in this embodiment, it is more preferable to include all of caryophyllene-BE, germacrene D, and viridiflorol.
In addition, in the said method and the said use, at least 2 components selected from the group consisting of caryophyllene-BE, german maclene D, and viridiflorol with respect to 100 parts by mass of a mint-based fragrance (for example, l-menthol and / or l-carboxylic). The taste improving agent may be added to the mint-based flavor-containing composition in an amount such that the active ingredient comprising the above-mentioned active ingredient is contained (given) in a mass portion in the above range.
　＜香料組成物＞
　本発明に係る香料組成物は、前述の呈味改善剤を含む。香料組成物中のカリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分の濃度は、対象とする香料組成物の性質や必要とされる効果に応じて適宜決定することができる。香料組成物は、ミント系香料１００質量部に対し、より具体的には、例えば、ｌ－メントール及び／又はｌ－カルボン１００質量部に対し、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分の総質量を０．０１質量部～５０質量部、より好ましくは０．０５質量部～１０質量部、さらに好ましくは０．１質量部～１質量部、最も好ましくは０．４質量部～１質量部含むように調整される。本発明に係る香料組成物は、例えば、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分を設定された濃度で含有する呈味改善用プレミックスと、メントール及び／又はカルボンとを含有するものであってもよい。 <Fragrance composition>
The perfume composition according to the present invention contains the above-mentioned taste improving agent. The concentration of at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol in the fragrance composition may be appropriately determined depending on the properties of the fragrance composition of interest and the required effect. can. The fragrance composition comprises a group consisting of cariophyllene-BE, germaneculene D, and bilidiflorol with respect to 100 parts by mass of mint-based fragrance, more specifically, for example, 100 parts by mass of l-menthol and / or l-carboxylate. The total mass of at least two selected components is 0.01 part by mass to 50 parts by mass, more preferably 0.05 part by mass to 10 parts by mass, still more preferably 0.1 part by mass to 1 part by mass, and most preferably 0. It is adjusted to include 4 parts by mass to 1 part by mass. The perfume composition according to the present invention comprises, for example, a taste-enhancing premix containing at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol at a set concentration, and menthol and / or. It may contain a carboxylic substance.
　本発明の香料組成物は、各種配合剤及び／又は添加剤を含んでもよい。混合できる配合剤及び添加剤としては、特に限定されないが、例えば、抗酸化剤、公知の防腐剤や抗菌剤、ｐＨ調整剤などが挙げられる。前述の配合剤及び添加剤は、いずれの組み合わせで２種以上併用してもよい。 The fragrance composition of the present invention may contain various compounding agents and / or additives. The compounding agent and the additive that can be mixed are not particularly limited, and examples thereof include antioxidants, known preservatives and antibacterial agents, and pH adjusters. Two or more of the above-mentioned compounding agents and additives may be used in combination.
　より具体的には、抗酸化剤としては、ブチルヒドロキシトルエン、ブチルヒドロキシアニソール、クエン酸、グルタチオン、セレン、リコペン、ビタミンＡ、ビタミンＥ、ビタミンＣ等の他、ピロロピロール誘導体や各種植物からの抽出物から得られるフリーラジカル消去剤（ｆｒｅｅ　ｒａｄｉｃａｌ　ｓｃａｖｅｎｇｅｒｓ）、スーパーオキサイドディスミューテース（ｓｕｐｅｒｏｘｉｄｅ　ｄｉｓｍｕｔａｓｅ）やグルタチオンペルオキシダーゼなどの抗酸化特性を有する酵素等が挙げられる。 More specifically, the antioxidants include butylhydroxytoluene, butylhydroxyanisole, citric acid, glutathione, selenium, lycopene, vitamin A, vitamin E, vitamin C, etc., as well as pyrolopyrrole derivatives and extracts from various plants. Examples thereof include free radical scavengers obtained from substances, superoxide dismutase, and enzymes having antioxidant properties such as glutathione peroxidase.
　また、防腐剤や抗菌剤としては、安息香酸、安息香酸ナトリウム、パラオキシ安息香酸イソプロピル、パラオキシ安息香酸イソブチル、パラオキシ安息香酸エチル、パラオキシ安息香酸メチル、パラオキシ安息香酸ブチル、パラオキシ安息香酸プロピル、亜硫酸ナトリウム、次亜硫酸ナトリウム、ピロ亜硫酸カリウム、ソルビン酸、ソルビン酸カリウム、デヒドロ酢酸ナトリウム、ツヤプリシン、ウド抽出物、エゴノキ抽出物、カワラヨモギ抽出物、ウーロン茶抽出物、シラコタンパク抽出物、酵素分解ハトムギ抽出物、茶カテキン類、リンゴポリフェノール、ペクチン分解物、キトサン、リゾチーム、ε－ポリリジン等が挙げられる。 Examples of preservatives and antibacterial agents include benzoic acid, sodium benzoate, isopropyl paraoxybenzoate, isobutyl paraoxybenzoate, ethyl paraoxybenzoate, methyl paraoxybenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, and sodium sulfite. Sodium hyposulfate, potassium pyrosulfate, sorbic acid, potassium sorbate, sodium dehydroacetate, luapricin, udo extract, egonoki extract, kawarayomogi extract, oolong tea extract, shirako protein extract, enzymatically decomposed honeybee extract, tea catechin Species, apple polyphenols, pectin degradation products, chitosan, lysoteam, ε-polylysine and the like.
　また、ｐＨ調整剤としては、アジピン酸、クエン酸、クエン酸三ナトリウム、グルコノデルタラクトン、グルコン酸、グルコン酸カリウム、グルコン酸ナトリウム、ＤＬ－酒石酸、Ｌ－酒石酸、ＤＬ－酒石酸水素カリウム、Ｌ－酒石酸水素カリウム、ＤＬ－酒石酸ナトリウム、Ｌ－酒石酸ナトリウム、炭酸カリウム（無水）、炭酸水素ナトリウム、炭酸ナトリウム、二酸化炭素、乳酸、乳酸ナトリウム、氷酢酸、ピロリン酸二水素二ナトリウム、フマル酸、フマル酸一ナトリウム、ＤＬ－リンゴ酸、ＤＬ－リンゴ酸ナトリウム、リン酸、リン酸水素二カリウム、リン酸二水素カリウム、リン酸水素二ナトリウム、リン酸二水素ナトリウム等が挙げられる。 Examples of the pH adjuster include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, and L. -Potataric acid hydrogen, DL-sodium tartarate, L-sodium tartarate, potassium carbonate (anhydrous), sodium hydrogencarbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, fumal Examples thereof include monosodium acid, DL-tartaric acid, DL-sodium malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and the like.
　＜製品＞
　本発明はまた、前述の香料組成物を含む飲食品、医薬品、香粧品、及びオーラルケア製品を提供する。飲食品、医薬品、香粧品、及びオーラルケア製品中の香料組成物の濃度は、対象とする製品の性質や必要とされる効果に応じて当業者が適宜決定することができる。 <Product>
The present invention also provides foods and drinks, pharmaceuticals, cosmetics, and oral care products containing the above-mentioned flavor compositions. Concentrations of perfume compositions in foods and drinks, pharmaceuticals, cosmetics, and oral care products can be appropriately determined by those skilled in the art according to the properties of the target products and the required effects.
　本発明が対象とする飲食品、医薬品、香粧品、及びオーラルケア製品は特に限定されず、本発明が対象とするシソ科メンタ属植物由来の瑞々しく、フレッシュで、清涼感に富む香気の付与による利益を得られるものであれば、液体、固体、半固体及び流動性のものを含む幅広いもの対象とすることができる。
　限定を意図するものではないが、飲食品としては、果物ジュース、果汁飲料、無果汁飲料、野菜系飲料、炭酸飲料、スポーツドリンク、コーヒー飲料、お茶、紅茶、ウーロン茶、ミネラル飲料、ヨーグルト類飲料、乳飲料、乳酸菌飲料、栄養ドリンク、アルコール飲料、ノンアルコール飲料、スープ、麺つゆ等の液体製品、キャンディ、チューイングガム、タブレット、グミ、ゼリー、チョコレート、クッキー・ケーキ等の焼き菓子、綿菓子、パン、アイスクリーム、氷菓、ハム、ソーセージ、スナック、粉末ソース等のシーズニング、バター・マーガリン等の油脂類、可食シート食品等の固体製品、カレー、シチュー、ハヤシライス、ソース、タレ、ドレッシング、生クリーム、クリーム、ジャム、流動食等の半固体・流動性製品が挙げられる。医薬品、及び香粧品としては、香料組成物と併用されるものであれば特に限定されない。また、オーラルケア製品としては、歯磨き粉、練歯磨き、液体歯磨き、洗口液、マウススプレー等が挙げられる。 The foods and drinks, pharmaceuticals, cosmetics, and oral care products targeted by the present invention are not particularly limited, and the fresh, fresh, refreshing fragrance derived from the Labiatae mint plant targeted by the present invention is not particularly limited. It can cover a wide range of objects, including liquids, solids, semi-solids and fluids, as long as they can benefit from the grant.
Although not intended to be limited, food and beverages include fruit juices, fruit juice beverages, fruitless beverages, vegetable beverages, carbonated beverages, sports drinks, coffee beverages, tea, tea, oolong tea, mineral beverages, yogurt beverages, etc. Milk beverages, lactic acid bacteria beverages, nutritional drinks, alcoholic beverages, non-alcoholic beverages, soups, liquid products such as noodle soup, candy, chewing gum, tablets, gummy, jelly, chocolate, baked goods such as cookies and cakes, cotton confectionery, bread, Seasoning such as ice cream, ice cream, ham, sausage, snacks, powdered sauce, fats and oils such as butter and margarine, solid products such as edible sheet food, curry, stew, hayashi rice, sauce, sauce, dressing, fresh cream, cream , Jam, liquid food and other semi-solid and fluid products. The pharmaceuticals and cosmetics are not particularly limited as long as they are used in combination with the fragrance composition. Examples of oral care products include toothpaste, toothpaste, liquid toothpaste, mouthwash, and mouth spray.
　本発明が対象とする飲食品、医薬品、香粧品、及びオーラルケア製品は、飲食品、医薬品、香粧品、又はオーラルケア製品に常用される各種配合剤・添加剤を含んでもよい。例えば、上述の抗酸化剤、公知の防腐剤や抗菌剤、ｐＨ調整剤以外に、甘味料、酸味料、増量剤、色素、乳化剤、機能性物質、既存の風味改善剤、乳成分、アミノ酸やペプチドなどの含窒素化合物、各種フレーバー素材、界面活性剤、研磨剤、粘結剤、湿潤剤、その他溶剤等が挙げられる。これらの配合剤・添加剤は、いずれの組み合わせで２種以上併用してもよい。 The foods and drinks, pharmaceuticals, cosmetics, and oral care products targeted by the present invention may contain various compounding agents and additives commonly used in foods and drinks, pharmaceuticals, cosmetics, or oral care products. For example, in addition to the above-mentioned antioxidants, known preservatives and antibacterial agents, and pH adjusters, sweeteners, acidulants, bulking agents, pigments, emulsifiers, functional substances, existing flavor improvers, milk components, amino acids, etc. Examples thereof include nitrogen-containing compounds such as peptides, various flavor materials, surfactants, abrasives, binders, wetting agents, and other solvents. Two or more of these compounding agents / additives may be used in combination in any combination.
　より具体的には、甘味料としては、例えば、砂糖、果糖、乳糖、ブドウ糖、パラチノース、麦芽糖、トレハロース、ソルビトール、エリスリトール、マルチトール、還元パラチノース、キシリトール、ラクチトール水飴、オリゴ糖、アスパルテーム、スクラロース、アセスルファムカリウム、サッカリン、サッカリンナトリウム、ステビア、ステビアエキス、ステビオサイド、ネオテーム、アリテーム、ソーマチン、ネオヘスペリジンジヒドロカルコン、パラメトキシシンナミックアルデヒド、ペリラルチン、甘草等が挙げられる。
　酸味料としては、酢酸、乳酸、クエン酸等が挙げられる。
　増量剤としては、糖類、多糖類、加工澱粉、カゼイン、ゼラチン、カルボキシメチルセルロース、レシチン等が挙げられる。
　色素としては、天然色素、有機合成色素などが挙げられ、具体的には、ハイビスカス色素、ハクルベリー色素、プラム色素、ノリ色素、デュベリー色素、ブドウ果汁色素、ブラックベリー色素、ブルーベリー色素、マルベリー色素、モレロチェリー色素、レッドカーラント色素、ローガンベリー色素、パプリカ粉末、麦芽エキス、ルチン、フラボノイド、アカキャベツ色素、アカダイコン色素、アズキ色素、ウコン色素、オリーブ茶、カウベリー色素、クロレラ末、サフラン色素、シソ色素、ストロベリー色素、チコリ色素、ペカンナッツ色素、ベニコウジ色素、ベニバナ色素、ムラサキイモ色素、ラック色素、スピルリナ色素、タマネギ色素、タマリンド色素、トウガラシ色素、クチナシ色素、カラメル色素、シコン色素、シタン色素、オキアミ色素、オレンジ色素、ニンジンカロテン、青色１号、黄色４号、緑色３号等が挙げられる。 More specifically, the sweeteners include, for example, sugar, fructose, lactose, glucose, palatinose, malt sugar, trehalose, sorbitol, erythritol, martitol, reduced palatinose, xylitol, laccitol saccharin, oligosaccharide, aspartame, sucralose, and acesulfame. Examples thereof include potassium, saccharin, saccharin sodium, stevia, stevia extract, stebioside, neotheme, ariteme, somatin, neohesperidin dihydrocalcone, paramethoxycinnamic aldehyde, perilartin, licorice and the like.
Examples of the acidulant include acetic acid, lactic acid, citric acid and the like.
Examples of the bulking agent include saccharides, polysaccharides, modified starch, casein, gelatin, carboxymethyl cellulose, lecithin and the like.
Examples of the pigments include natural pigments and organic synthetic pigments, and specific examples thereof include hibiscus pigments, gardenia pigments, plum pigments, glue pigments, duberry pigments, grape juice pigments, blackberry pigments, blueberry pigments, mulberry pigments, and morero. Cherry pigment, red carotene pigment, loganberry pigment, paprika powder, malt extract, rutin, flavonoid, red cabbage pigment, red bean pigment, adzuki bean pigment, turmeric pigment, olive tea, cowberry pigment, chlorella powder, saffron pigment, perilla pigment , Strawberry pigment, Chicoli pigment, Pecan nut pigment, Monascus pigment, Benibana pigment, Purple potato pigment, Luck pigment, Spirulina pigment, Onion pigment, Tamarind pigment, Togarashi pigment, Gardenia pigment, Caromel pigment, Sikon pigment, Citan pigment, Okiami pigment, Examples include orange pigment, gardenia carotene, blue No. 1, yellow No. 4, green No. 3 and the like.
　乳化剤としては、例えば、脂肪酸モノグリセライド、脂肪酸ジグリセライド、脂肪酸トリグリセライド、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、酵素処理レシチン、澱粉、加工澱粉、デキストリン、ソルビタン脂肪酸エステル、キラヤ抽出物、アラビアガム、トラガントガム、グアーガム、カラヤガム、キサンタンガム、ペクチン、アルギン酸及びその塩類、カラギーナン、ゼラチン、カゼイン等が挙げられる。 Examples of the emulsifier include fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, enzyme-treated lecithin, starch, processed starch, dextrin, sorbitan fatty acid ester, and Kiraya extract. , Arabian gum, tragant gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein and the like.
　機能性物質とは栄養機能や生体調節機能を有する物質を意味し、例えば、ドコサヘキサエン酸（ＤＨＡ）、エイコサペンタエン酸（ＥＰＡ）、ＤＨＡ及び／又はＥＰＡ含有魚油、リノール酸、γ－リノレン酸、α－リノレン酸、レシチン、ジアシルグリセロールなどの動植物油脂類やその誘導体、ローズマリー、セージ、シソ油、キチン、キトサン、ローヤルゼリー、プロポリスなどの動植物抽出物、ビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＦ、ビタミンＫ、コエンザイムＱ１０、αリポ酸などのビタミン類、補酵素及びその誘導体、γ－オリザノール、カテキン、アントシアニン、イソフラボン、ルチン、クロロゲン酸、テアフラビンなどのポリフェノール類、難消化デキストリンなどの食物繊維類、パラチノース、キシリトール、オリゴ糖などの糖質、クエン酸リンゴ酸カルシウム（ＣＣＭ）などの塩類、カゼインホスホペプチド、ラクトフェリン、乳性ペプチドなどの乳タンパク由来物質、乳酸菌類、ヘム鉄、フッ化ナトリウム、フッ化カリウム、フッ化第１錫、フッ化ストロンチウム、モノフルオロリン酸ナトリウム等のフッ化物、正リン酸のカリウム塩、ナトリウム塩等の水溶性リン酸化合物、トラネキサム酸、イプシロンアミノカプロン酸、酢酸ｄｌ－トコフェノール、α－ビサボロール、ジヒドロコレステロール、クロロヘキシジン塩類、アズレン、グリチルレチン、グリチルレチン酸、グリチルリチン酸及びその塩類、銅クロロフィリンナトリウム、クロロフィル、グリセロホスフェート等のキレート性リン酸化合物、グルコン酸銅等の銅化合物、乳酸アルミニウム、塩化ストロンチウム、硝酸カリウム、ヒドロキサム酸及びその誘導体、トリポリリン酸ナトリウム、メトキシエチレン、エピジヒドロコレステリン、アラントインクロルヒドロキシアルミニウム、アスコルビン酸、塩化リゾチーム、イソプロピルメチルフェノール、塩化ベンゼトニウム、塩化セチルピリジニウム、トリクロロカルバニリド、クエン酸亜鉛、オウバクエキス等が挙げられる。 The functional substance means a substance having a nutritional function and a bioregulatory function, for example, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), DHA and / or EPA-containing fish oil, linoleic acid, γ-linolenic acid, α. -Animal and vegetable oils and fats such as linolenic acid, lecithin and diacylglycerol and their derivatives, animal and plant extracts such as rosemary, sage, perilla oil, chitin, chitosan, royal jelly and propolis, vitamin A, vitamin D, vitamin E, vitamin F, Vitamin K, coenzyme Q10, vitamins such as α-lipoic acid, coenzymes and derivatives thereof, polyphenols such as γ-orizanol, catechin, anthocyanin, isoflavone, rutin, chlorogenic acid, teaflavin, dietary fibers such as indigestible dextrin, Sugars such as palatinose, xylitol and oligosaccharides, salts such as calcium malate citrate (CCM), milk protein-derived substances such as caseinphosphopeptides, lactoferrin and milky peptides, lactic acid bacteria, hem iron, sodium fluoride, foot Fluoride such as potassium oxide, stannous fluoride, strontium fluoride, sodium monofluorophosphate, potassium salt of orthophosphate, water-soluble phosphate compound such as sodium salt, tranexamic acid, epsilon aminocaproic acid, dl-acetate. Tocophenol, α-bisabolol, dihydrocholesterol, chlorohexidine salts, azulene, glycyrrhetin, glycyrrhetinic acid, glycyrrhizinic acid and its salts, chelating phosphate compounds such as copper chlorophyllin sodium, chlorophyll, glycerophosphate, copper compounds such as copper gluconate, Aluminum lactate, strontium chloride, potassium nitrate, hydroxamic acid and its derivatives, sodium tripolyphosphate, methoxyethylene, epidihydrocholesterin, allantinchlorhydroxyaluminum, ascorbic acid, lysozyme chloride, isopropylmethylphenol, benzethonium chloride, cetylpyridinium chloride, trichlorocarba Examples thereof include nilide, zinc citrate, and abacus extract.
　乳成分としては、生乳、牛乳、全粉乳、脱脂粉乳、生クリームの他、カゼインやホエイなどの乳タンパク、さらにヤギやヒツジなどの乳に由来するもの、あるいはそれらの分解物などが挙げられる。 Examples of milk components include raw milk, milk, whole milk powder, skim milk powder, fresh cream, milk proteins such as casein and whey, those derived from milk such as goats and sheep, and their decomposition products.
　公知の風味改善素材としては、例えば、スクラロース、サイクロデキストリン、テアニン、ヘスペリジン配糖体、サトウキビ抽出物等が挙げられる。 Known flavor-improving materials include, for example, sucralose, cyclodextrin, theanine, hesperidin glycoside, sugar cane extract and the like.
　各種フレーバー素材としては、例えば、天然香料、天然精油等や各種合成香料を用いることができる。これらの香料は、飲食品、医薬品、香粧品、オーラルケア製品に使用できるものであれば特に限定されないが、例えば、エステル類、アルデヒド類、（チオ）エーテル類、アルコール類、ケトン類、ラクトン類、カルボン酸、脂肪族炭化水素、含窒素複素環化合物、含硫黄複素環化合物、アミン類、チオール類、フェノール類、精油などが挙げられる。
　具体的な化合物としては、アセトアルデヒド、アセト酢酸エチル、アセトフェノン、アネトール、アニスアルデヒド、アミルアルコール、α－アミルシンナムアルデヒド、アリルシクロヘキサンプロピオネート、アントラニル酸メチル、アンブレットリド、イオノン、イソアミルアルコール、イソオイゲノール、イソ吉草酸イソアミル、イソ吉草酸エチル、イソチオシアネート類、イソチオシアン酸アリル、イソバレルアルデヒド、イソブタノール、イソブチルアルデヒド、イソプロパノール、イソペンチルアミン、インドール及びその誘導体、γ-ウンデカラクトン、エチルアセテート、２－エチル－３，５－ジメチルピラジン及び２－エチル－３，６－ジメチルピラジンの混合物、エチルチオアセテート、エチルバニリン、２－エチルピラジン、エチルブチレート、２－エチル－３－メチルピラジン、２－エチル－５－メチルピラジン、５－エチル－２－メチルピラジン、エチルメチルフェニルグリシデート、エチルラクテート、オイゲノール、オクタナール、オクタン酸エチル、カプサイシン、カルビールアセテート、カルボン、ギ酸イソアミル、ギ酸ゲラニル、ギ酸シトロネリル、ケイ皮酸、ケイ皮酸エチル、ケイ皮酸メチル、ケトン類、ゲラニオール、酢酸イソアミル、酢酸エチル、酢酸ゲラニル、酢酸シクロヘキシル、酢酸シトロネリル、酢酸シンナミル、酢酸テルピニル、酢酸フェネチル、酢酸ブチル、酢酸ベンジル、酢酸ｌ－メンチル、酢酸リナリル、サリチル酸エチル、サリチル酸メチル、２，３－ジエチル－５－メチルピラジン、シクロヘキシルプロピオン酸アリル、シトラール、シトロネラール、シトロネロール、１，８－シネオール、ジメチルサルファイド、２，３－ジメチルピラジン、２，５－ジメチルピラジン、２，６－ジメチルピラジン、２，６－ジメチルピリジン、ジンゲロール、シンナミルアルコール、シンナムアルデヒド、スピラントール、チモール、デカナール、デカノール、デカン酸エチル、５，６，７，８－テトラヒドロキノキサリン、２，３，５，６－テトラメチルピラジン、テルピネオール、２，３，５－トリメチルピラジン、γ－ノナラクトン、バニリルブチルエーテル、バニリン、パラメチルアセトフェノン、バレルアルデヒド、ヒドロキシシトロネラール、ヒドロキシシトロネラールジメチルアセタール、ピネン、ピペリジン、ピペリン、ピペロナールピラジン、ピロリジン、フェニル酢酸イソアミル、フェニル酢酸イソブチル、フェニル酢酸エチル、２－（３－フェニルプロピル）ピリジン、フェネチルアミン、フェノキシエチルイソブチレート、フェンコン、ブタノール、ブチルアミン、ブチルアルデヒド、フルフラール及びその誘導体、プレゴン、プロパノール、プロピオンアルデヒド、プロピオン酸、プロピオン酸イソアミル、プロピオン酸エチル、プロピオン酸ベンジル、ヘキサン酸、ヘキサン酸アリル、ヘキサン酸エチル、ヘキサナール、ヘキセノール、ヘプタン酸エチル、ペリルアルデヒド、ベンジルアルコール、ベンズアルデヒド、２－ペンタノール、１－ペンテン－３－オール、ｄ－ボルネオール、マルトール、メチルアンスラニレート、Ｎ－メチルアントラニル酸メチル、メチルエピジャスモネート、５－メチルキノキサリン、６－メチルキノリン、５－メチル－６，７－ジヒドロ－５Ｈ－シクロペンタピラジン、メチル　β－ナフチルケトン、２－メチルピラジン、２－メチルブタノール、３－メチル－２－ブタノール、２－メチルブチルアルデヒド、３－メチル－２－ブテナール、３－メチル－２－ブテノール、メンチルアセテート、ｌ－メントール等のメントール各異性体、メントン、酪酸、酪酸イソアミル、酪酸エチル、酪酸シクロヘキシル、酪酸ブチル、炭素数４～１２のガンマ及びデルタラクトン、リナリルアセテート、リナロール、リモネンなどが挙げられる。
　具体的な精油としては、アニス油、アニススター油、ベルガモット油、メボウキ油、月桂樹葉ウエストインデアン油、ガルバナム油、リンゴ油、アプリコット油、カッシア油、クスノキ剤油、ブチュ葉油、カルダモン種子油、カッシア樹皮油、クモミル花ローマン油、シナモン樹皮油、肉桂葉油、チョウジ蕾み油、コニャックグリーン油、コエンドロ油、クベバ油、ヒメウイキョウ油、ウイキョウ甘油、ニンニク油、ショウガ油、ペチグレイン油、レモン油、ライムオイル、オレンジ油、柑橘油、杉剤油、シトロネラ油、パッチュリ油、ユーカリ油、ベイ油、グレープフルーツ油、マンダリン油、白檀油、杜松実油、ローズ油、イラン油、タンジェリン油、ゼラニウム油、ウィンターグリーン油、クローブ油、タイム油、セージ油、カルダモン油、コリアンダー油、ライム油、柚子油、ラベンダー油、ローズマリー油、ローレル油、シソ油、カモミル油、キャラウェイ油、マジョラム油、セロリ油、ベイ油、オリガナム油、パインニードル油、ネロリ油、ジャスミン油、パチュリ油、パラクレス油、オリスコンクリート、ローズアブソリュート、オレンジフラワーアブソリュート、バニラアブソリュート、パチュリアブソリュート、あるいは、これらの加工処理物（前溜部カット、後溜部カット、分留、液液抽出、エッセンス化、粉末香料化等）などが挙げられる。 As various flavor materials, for example, natural fragrances, natural essential oils and the like and various synthetic fragrances can be used. These fragrances are not particularly limited as long as they can be used in foods and drinks, pharmaceuticals, cosmetics and oral care products, and for example, esters, aldehydes, (thio) ethers, alcohols, ketones and lactones. , Carboxylic acids, aliphatic hydrocarbons, nitrogen-containing heterocyclic compounds, sulfur-containing heterocyclic compounds, amines, thiols, phenols, essential oils and the like.
Specific compounds include acetaldehyde, ethyl acetoacetate, acetophenone, anetol, anisaldehyde, amyl alcohol, α-amylcinnamaldehyde, allylcyclohexanepropionate, methyl anthranilate, ambretlide, ionone, isoamyl alcohol, and isooigenol. , Isoamyl Isovalerate, Ethyl Isovalerate, Isothiocyanates, Allyl Isothiocyanate, Isobarraldehyde, Isobutanol, Isobutylaldehyde, Isopropanol, Isopentylamine, Indol and its Derivatives, γ-Undecalactone, Ethyl Acetate, 2 -A mixture of ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine, ethylthioacetate, ethylvaniline, 2-ethylpyrazine, ethylbutyrate, 2-ethyl-3-methylpyrazine, 2- Ethyl-5-methylpyrazine, 5-ethyl-2-methylpyrazine, ethylmethylphenylglycidate, ethyllactate, eugenol, octanal, ethyl octanate, capsaicin, calbeer acetate, carboxylic, isoamyl formate, geranyl formate, citronellyl formate, Ethyl silicate, ethyl silicate, methyl silicate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, acetate l-mentyl, linaryl acetate, ethyl salicylate, methyl salicylate, 2,3-diethyl-5-methylpyrazine, allyl cyclohexylpropionate, citral, citroneral, citronellol, 1,8-cineole, dimethylsulfide, 2,3-dimethylpyrazine , 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,6-dimethylpyridine, zingerol, cinnamyl alcohol, cinnamaldehyde, spirantol, timol, decal, decanol, ethyl decanoate, 5,6,7,8 -Tetrahydroquinoxalin, 2,3,5,6-tetramethylpyrazine, terpineol, 2,3,5-trimethylpyrazine, γ-nonalactone, vanillylbutyl ether, vanillin, paramethylacetophenone, barrelaldehyde, hydroxycitroneral, hydroxy Citronella dimethylacetal, pinen, piperidine, piperin, piperonal pyrazine, pi Loridine, Isoamyl phenylacetate, Isobutyl phenylacetate, Ethyl phenylacetate, 2- (3-phenylpropyl) pyridine, Phenethylamine, Phenoxyethyl isobutyrate, Fencon, Butanol, Butylamine, Butylaldehyde, Furfural and its derivatives, Pregon, propanol, Propionaldehyde, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, ethyl hexanoate, hexanal, hexenol, ethyl heptanate, perylaldehyde, benzyl alcohol, benzaldehyde, 2-pentanol, 1-penten-3-ol, d-borneol, maltor, methylanthranilate, methyl N-methylanthranilate, methyl epijasmonate, 5-methylquinoxalin, 6-methylquinoline, 5-methyl-6,7- Dihydro-5H-cyclopentapyrazine, methyl β-naphthylketone, 2-methylpyrazine, 2-methylbutanol, 3-methyl-2-butanol, 2-methylbutylaldehyde, 3-methyl-2-butenal, 3-methyl- Mentor isomers such as 2-butenol, mentylacetate, l-menthol, menton, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, gamma and deltalactone with 4-12 carbon atoms, linalyl acetate, linalol, limonene. And so on.
Specific essential oils include anis oil, anis star oil, bergamot oil, mebouki oil, laurel leaf West Indian oil, galvanum oil, apple oil, apricot oil, cassia oil, kusunoki oil, buthu leaf oil, and cardamon seed oil. Cassia bark oil, spider mill flower Roman oil, cinnamon bark oil, meat katsura leaf oil, butterfly bud oil, cognac green oil, coendro oil, kubeba oil, himeuikyo oil, uikyo sweet oil, garlic oil, ginger oil, petigrain oil, lemon oil, Lime oil, orange oil, citrus oil, cedar oil, citronella oil, patchuri oil, eucalyptus oil, bay oil, grapefruit oil, mandarin oil, ebony oil, pine nut oil, rose oil, Iran oil, tangerine oil, geranium oil , Winter green oil, clove oil, thyme oil, sage oil, cardamon oil, coriander oil, lime oil, yuzu oil, lavender oil, rosemary oil, laurel oil, perilla oil, camo mill oil, caraway oil, majorum oil, celery Oil, bay oil, origanum oil, pine needle oil, neroli oil, jasmine oil, patchouli oil, paracress oil, orris concrete, rose absolute, orange flower absolute, vanilla absolute, patchuriab solution, or processed products of these (pre-reservoir) Partial cut, post-reservoir cut, distilling, liquid extraction, essence conversion, powder fragrance conversion, etc.).
　界面活性剤としては、陰イオン性界面活性剤、非イオン性界面活性剤、両性イオン界面活性剤から選ばれる少なくとも１種を使用することができる。
　陰イオン性界面活性剤としては、例えばラウリル硫酸ナトリウム等のアルキル硫酸塩、Ｎ－ラウロイルサルコシン酸ナトリウム、ラウリルスルホ酢酸ナトリウム、α－オレフィンスルホン酸ナトリウム等が挙げられ、特にラウリル硫酸ナトリウム等のアルキル硫酸塩が、可溶化の点から好適である。
　非イオン性界面活性剤としては、ポリオキシエチレン硬化ヒマシ油等のポリオキシエチレン脂肪酸エステル、ポリオキシエチレンアルキルエーテル、ラウリン酸モノ又はジエタノールアミド、ソルビタン脂肪酸エステルなどが挙げられる。これらの中では、特にポリオキシエチレン硬化ヒマシ油（とりわけ酸化エチレンの平均付加モル数が１０～３０のもの）、ポリオキシエチレンアルキルエーテル（とりわけエチレンオキサイドの平均付加モル数が３～５、アルキル基の炭素数が１６～１８のもの）が、可溶化の点から好適である。
　両性イオン界面活性剤としては、Ｎ－ラウリルジアミノエチルグリシン、Ｎ－ミリスチルジアミノエチルグリシン等のＮ－アルキルジアミノエチルグリシン、Ｎ－アルキルＮ－カルボキシメチルアンモニウムベタイン、２－アルキル－１－ヒドロキシエチルイミダゾリンベタインナトリウムなどが挙げられる。 As the surfactant, at least one selected from anionic surfactants, nonionic surfactants and amphoteric ionic surfactants can be used.
Examples of the anionic surfactant include alkyl sulfates such as sodium lauryl sulfate, sodium N-lauroyl sarcosinate, sodium lauryl sulfoacetate, sodium α-olefin sulfonate and the like, and in particular, alkyl sulfates such as sodium lauryl sulfate. Salts are preferred in terms of solubilization.
Examples of the nonionic surfactant include polyoxyethylene fatty acid esters such as polyoxyethylene hydrogenated castor oil, polyoxyethylene alkyl ethers, lauric acid mono or diethanolamide, and sorbitan fatty acid esters. Among these, polyoxyethylene hydrogenated castor oil (particularly those having an average number of moles of ethylene oxide added of 10 to 30), polyoxyethylene alkyl ether (particularly those having an average number of moles of ethylene oxide added of 3 to 5, alkyl groups). (1) having 16 to 18 carbon atoms is preferable from the viewpoint of solubilization.
Examples of the amphoteric ion surfactant include N-alkyldiaminoethylglycine such as N-lauryldiaminoethylglycine and N-myristyldiaminoethylglycine, N-alkylN-carboxymethylammonium betaine, and 2-alkyl-1-hydroxyethylimidazoline betaine. Examples include sodium.
　研磨剤としては、無水ケイ酸、シリカゲル、アルミノシリケート、ジルコノシリケート、結晶性ジルコニウムシリケート等のシリカ系研磨剤、第２リン酸カルシウム無水和物、第２リン酸カルシウム２水和物、第３リン酸カルシウム、第４リン酸カルシウム、第８リン酸カルシウム、ピロリン酸カルシウム、不溶性メタリン酸カルシウム等のリン酸カルシウム系研磨剤、水酸化アルミニウム、アルミナ、二酸化チタン、ポリメチルメタアクリレート、炭酸カルシウム、炭酸マグネシウム、第３リン酸マグネシウム、ゼオライト、ハイドロキシアパタイト、フルオロアパタイト、合成樹脂系研磨剤等が挙げられる。 Examples of the polishing agent include silica-based polishing agents such as silicic acid anhydride, silica gel, aluminosilicate, zirconosilicate, and crystalline zirconium silicate, calcium ferrous phosphate anhydrous, dibasic calcium phosphate dihydrate, calcium tribasic phosphate, and fourth. Calcium phosphate-based abrasives such as calcium phosphate, calcium eighth phosphate, calcium pyrophosphate, insoluble calcium metaphosphate, aluminum hydroxide, alumina, titanium dioxide, polymethylmethacrylate, calcium carbonate, magnesium carbonate, magnesium phosphate tertiary, zeolite, hydroxyapatite, Fluoroapatite, synthetic resin-based abrasives and the like can be mentioned.
　粘結剤としては、ポリアクリル酸ナトリウム、キサンタンガム、アルギン酸ナトリウム、アルギン酸プロピレングリコールエステル、カルボキシメチルセルロースナトリウム、ヒドロキシエチルセルロース、カルボポール、グアガム、ゼラチン、アビセル、ポリビニルアルコール、ポリビニルピロリドン、ゲル化性シリカ、モンモリロナイト、カオリン、ベントナイト等の有機粘結剤、無機粘結剤が挙げられる。 Examples of the binder include sodium polyacrylate, xanthan gum, sodium alginate, propylene glycol alginate, sodium carboxymethyl cellulose, hydroxyethyl cellulose, carbopole, guagam, gelatin, abyssel, polyvinyl alcohol, polyvinylpyrrolidone, gelling silica, and montmorillonite. Examples thereof include organic binders such as kaolin and bentonite, and inorganic binders.
　湿潤剤としては、グリセリン、ソルビット、プロピレングリコール、１，３－ブチレングリコール、エチレングリコール、ポリエチレングリコール、ポリプロピレングリコール、キシリット等が挙げられる。 Examples of the wetting agent include glycerin, sorbitol, propylene glycol, 1,3-butylene glycol, ethylene glycol, polyethylene glycol, polypropylene glycol, xylit and the like.
　その他溶剤としては、エタノール、プロピレングリコール、グリセリン、食用油脂、ＭＣＴ等が挙げられる。 Examples of other solvents include ethanol, propylene glycol, glycerin, edible oils and fats, MCT and the like.
以下、実施例により本発明をより詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
　１．香気成分分析
　主要ピークの帰属をＧＣ－ＭＳ分析で実施し、各フラクションをＧＣ－ＦＩＤ分析に供し、各香気成分の濃度を算出した。
　２．官能評価
　１０名の専門パネラーにより、評価用サンプルの期待する効果（ボリューム感、甘み、ナチュラル感）、排除したい効果（ヤニ臭）について官能評価した。パネラーは、評価用サンプルを口に含む形式で実施し、期待する効果については表１に示した評価基準に従い、コントロールのスコアを５点に調整した。また、排除したい効果については表２に示した評価基準に従い、コントロールのスコアを１点に調整した。評価用サンプルをボリューム感、甘み、ナチュラル感の３項目については１～９点で、ヤニ臭については１～５点で評価し、平均値の小数第１位を四捨五入し、平均値±標準偏差で評価点を表記した。標準偏差は小数第２位を四捨五入した。 1. 1. Aroma component analysis Attribution of major peaks was performed by GC-MS analysis, each fraction was subjected to GC-FID analysis, and the concentration of each aroma component was calculated.
2. 2. Sensory evaluation Ten expert panelists evaluated the expected effects (volume, sweetness, natural feeling) of the evaluation sample and the effects to be eliminated (stain odor). The panelists performed the evaluation sample in the mouth and adjusted the control score to 5 points according to the evaluation criteria shown in Table 1 for the expected effect. For the effects to be eliminated, the control score was adjusted to 1 point according to the evaluation criteria shown in Table 2. The evaluation sample was evaluated with a score of 1 to 9 for the three items of volume, sweetness, and naturalness, and a score of 1 to 5 for the odor of tar, rounded off to the first decimal place of the average value, and average value ± standard deviation. The evaluation points are shown in. The standard deviation is rounded to the first decimal place.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
［実施例１］
　カリオフィレン－ＢＥ（井上香料製造所社製）７．１質量％、及び、ゲルマクレンＤ（Ｔｏｒｏｎｔｏ　Ｒｅｓｅａｒｃｈ社製）１３．１質量％と、ＭＣＴ（日清オイリオ社製）７９．８質量％とからなる組成物を作製した。
［実施例２］
　カリオフィレン－ＢＥ（井上香料製造所社製）７．１質量％、及び、ビリジフロロール（Ｔｏｒｏｎｔｏ　Ｒｅｓｅａｒｃｈ社製）１６．７質量％と、ＭＣＴ（日清オイリオ社製）７６．２質量％とからなる組成物を作製した。
［実施例３］
　ゲルマクレンＤ（Ｔｏｒｏｎｔｏ　Ｒｅｓｅａｒｃｈ社製）１３．１質量％、及び、ビリジフロロール（Ｔｏｒｏｎｔｏ　Ｒｅｓｅａｒｃｈ社製）１６．７質量％と、ＭＣＴ（日清オイリオ社製）７０．２質量％とからなる組成物を作製した。
［実施例４］
　カリオフィレン－ＢＥ（井上香料製造所社製）７．１質量％、ゲルマクレンＤ（Ｔｏｒｏｎｔｏ　Ｒｅｓｅａｒｃｈ社製）１３．１質量％、及び、ビリジフロロール（Ｔｏｒｏｎｔｏ　Ｒｅｓｅａｒｃｈ社製）１６．７質量％と、ＭＣＴ（日清オイリオ社製）６３．１質量％とからなる組成物を作製した。 [Example 1]
Caryophyllene-BE (manufactured by Inoue Perfum Manufacturing Co., Ltd.) 7.1% by mass, Germacrene D (manufactured by Toronto Research) 13.1% by mass, and MCT (manufactured by Nisshin Oillio Co., Ltd.) 79.8% by mass. The composition was made.
[Example 2]
A composition consisting of 7.1% by mass of caryophyllene-BE (manufactured by Inoue Perfum Manufacturing Co., Ltd.), 16.7% by mass of viridiflorol (manufactured by Toronto Research), and 76.2% by mass of MCT (manufactured by Nisshin Oillio). I made a thing.
[Example 3]
A composition consisting of 13.1% by mass of Germacrene D (manufactured by Toronto Research), 16.7% by mass of viridiflorol (manufactured by Toronto Research), and 70.2% by mass of MCT (manufactured by Nisshin Oillio) was prepared. bottom.
[Example 4]
Caryophyllene-BE (manufactured by Inoue Perfum Manufacturing Co., Ltd.) 7.1% by mass, Germacrene D (manufactured by Toronto Research) 13.1% by mass, and Viridiflorol (manufactured by Toronto Research) 16.7% by mass, and MCT (Japan) A composition consisting of 63.1% by mass (manufactured by Kiyo Oillio Co., Ltd.) was prepared.
［比較例１］
　カリオフィレン－ＢＥ（井上香料製造所社製）７．１質量％と、ＭＣＴ（日清オイリオ社製）９２．９質量％とからなる組成物を作製した。
［比較例２］
　ゲルマクレンＤ（Ｔｏｒｏｎｔｏ　Ｒｅｓｅａｒｃｈ社製）１３．１質量％と、ＭＣＴ（日清オイリオ社製）８６．９質量％とからなる組成物を作製した。
［比較例３］
　ビリジフロロール（Ｔｏｒｏｎｔｏ　Ｒｅｓｅａｒｃｈ社製）１６．７質量％と、ＭＣＴ（日清オイリオ社製）８３．３質量％とからなる組成物を作製した。 [Comparative Example 1]
A composition consisting of 7.1% by mass of caryophyllene-BE (manufactured by Inoue Perfum Manufacturing Co., Ltd.) and 92.9% by mass of MCT (manufactured by Nisshin Oillio Co., Ltd.) was prepared.
[Comparative Example 2]
A composition consisting of 13.1% by mass of Germacrene D (manufactured by Toronto Research) and 86.9% by mass of MCT (manufactured by Nisshin Oillio) was prepared.
[Comparative Example 3]
A composition consisting of 16.7% by mass of viridiflorol (manufactured by Toronto Research) and 83.3% by mass of MCT (manufactured by Nisshin Oillio) was prepared.
（試験例１）　官能評価　ペパーミントオイルをベースとした香料を賦香した歯磨き粉
　メントール含量が４２質量％であるペパーミントオイル（ＡＤＭ社製）２０質量％と、ＭＣＴ（日清オイリオ社製）８０質量％とからなるコントロール組成物を準備した。このコントロール組成物９９．９質量％に対して、各実施例及び各比較例の組成物を、それぞれ０．１質量％加えた香料サンプルを作製した。そして、歯磨き基剤（組成：表３）に対して、香料サンプル１０ｇを添加することで、１質量％の濃度の香料サンプルを含むよう調整してなる評価サンプルで官能評価を行なった。表４に評価結果を示す。 (Test Example 1) Sensory evaluation 20% by mass of peppermint oil (manufactured by ADM) and 80% by mass of MCT (manufactured by Nisshin Oillio), which has a menthol content of 42% by mass, which is a fragranced toothpaste based on peppermint oil. A control composition consisting of the above was prepared. A fragrance sample was prepared by adding 0.1% by mass of the compositions of each Example and each Comparative Example to 99.9% by mass of this control composition. Then, sensory evaluation was performed with an evaluation sample prepared by adding 10 g of a fragrance sample to the toothpaste base (composition: Table 3) so as to include a fragrance sample having a concentration of 1% by mass. Table 4 shows the evaluation results.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004

Claims (6)

  1. 　カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分を含むミント系香料用の呈味改善剤。 A taste improver for mint-based spices containing at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol.
  2. 　ミント系香料が、メントール、及びカルボンからなる群から選択される少なくとも１つを含む、請求項１に記載の呈味改善剤。 The taste improving agent according to claim 1, wherein the mint-based flavor comprises at least one selected from the group consisting of menthol and carboxylic.
  3. 　ミント系香料を含有する香料組成物に、
    　ｌ－メントール及び／又はｌ－カルボン１００質量部に対し、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分の総質量が０．０１～５０質量部含まれるように添加される、請求項２に記載の呈味改善剤。     For fragrance compositions containing mint-based fragrances,
    Added so that the total mass of at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol is contained in an amount of 0.01 to 50 parts by mass with respect to 100 parts by mass of l-menthol and / or l-carboxylic. The taste improving agent according to claim 2.
  4. 　請求項１～３のいずれか１項に記載の呈味改善剤を含む、香料組成物。 A flavor composition containing the taste improving agent according to any one of claims 1 to 3.
  5. 　請求項４に記載の香料組成物を含む、飲食品、医薬品、香粧品又はオーラルケア製品。 A food or drink, a pharmaceutical product, a cosmetic product or an oral care product containing the flavor composition according to claim 4.
  6. 　ミント系香料を含有する香料組成物の呈味改善方法であって、
    　カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分からなるミント系香料用の呈味改善剤を、ミント系香料を含有する組成物に添加して、ミント系香料１００質量部に対し、カリオフィレン－ＢＥ、ゲルマクレンＤ、及びビリジフロロールからなる群から選択される少なくとも２成分の総質量が０．０１～５０質量部含まれるように調整する工程を含む、方法。     A method for improving the taste of a fragrance composition containing a mint-based fragrance.
    A taste improver for mint-based spices consisting of at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and bilidiflorol is added to the composition containing the mint-based flavor to 100 mass of the mint-based flavor. A method comprising adjusting the portion to include 0.01 to 50 parts by mass of the total mass of at least two components selected from the group consisting of caryophyllene-BE, germacrene D, and viridiflorol.
PCT/JP2021/018963 2020-05-19 2021-05-19 Taste-improving agent for mint-based aroma substance and aroma substance composition containing said agent, and method for improving taste of aroma substance composition containing mint-based aroma substance WO2021235482A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06184590A (en) * 1991-06-28 1994-07-05 Wm Wrigley Junior Co Tocopherol mixture for use as antioxidant for peppermint oil in chewing gum
JP2000169876A (en) * 1998-12-11 2000-06-20 Sanei Gen Ffi Inc Composition having odor property
JP2003253292A (en) * 2002-03-01 2003-09-10 Ogawa & Co Ltd Sustained releasability-giving agent and sustained- release mint flavor

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06184590A (en) * 1991-06-28 1994-07-05 Wm Wrigley Junior Co Tocopherol mixture for use as antioxidant for peppermint oil in chewing gum
JP2000169876A (en) * 1998-12-11 2000-06-20 Sanei Gen Ffi Inc Composition having odor property
JP2003253292A (en) * 2002-03-01 2003-09-10 Ogawa & Co Ltd Sustained releasability-giving agent and sustained- release mint flavor

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
UMEMOTO KAZUYASU, ET AL. : "Essential Oil of Self-Pollinated Plants of Mentha aquatica with Sesquiterpene Alcohols as Major Components (Chemical Constituents of Wild Mints, part XX", 1 January 1994 (1994-01-01), pages 1567 - 1570, XP055875322, [retrieved on 20211221] *

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