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Spice extract-containing composition for oral cavity

A technology of spice extract and composition, applied in the directions of oral care, application, chewing gum, etc., can solve the problem of no discussion on the persistence of flavor, and achieve the effect of significant persistence of flavor

Inactive Publication Date: 2014-06-18
LOTTE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although Patent Document 2 enhances the flavor of food and beverages, it does not discuss the persistence of the flavor at all.

Method used

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  • Spice extract-containing composition for oral cavity
  • Spice extract-containing composition for oral cavity
  • Spice extract-containing composition for oral cavity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1）

[0037] (Preparation of Spice Extract)

[0038] As the spice extracts, the following extracts were used for the extracts of Herba Herba, Capsicum, Japanese pepper, cinnamon, and black pepper. The extract of Liushencao is obtained by solid-liquid extraction with ethanol; the extract of capsicum is obtained by solid-liquid extraction with n-hexane, etc., and the solvent is removed after vacuum distillation. The Japanese pepper extract is obtained by solid-liquid extraction with diethyl ether; the cinnamon extract is obtained by steam distillation; the black pepper extract is obtained by solid-liquid extraction with n-hexane, etc., and the solvent is removed after vacuum distillation.

[0039] (compared to the manufacture of chewing gum)

[0040] As a control, peppermint chewing gum blended with the following substances was produced by the usual method.

[0041] [Table 1]

[0042] Table 1

[0043] Raw material name

Embodiment 2）

[0045] (Production of chewing gum containing spice extract alone)

[0046] In the basic formulation of the mint chewing gum as the above-mentioned reference substance, one of the five spice extracts (Liushencao extract, capsicum extract, Japanese pepper extract, cinnamon extract, and black pepper extract) was blended, 0.005% by weight, 0.04% by weight, and 0.20% by weight were blended, respectively, to prepare spice extract-containing peppermint chewing gum.

Embodiment 3）

[0048] (discussion of fragrance persistence)

[0049] Four fully trained professional evaluators (evaluators A, B, C, D) compared the flavor lingering chewing gums with the control and evaluated the perceived flavor.

[0050] As a result, the comparative product blended a slightly larger amount of menthol and a cooling enhancer, and had a refreshing feeling, a mint texture, and a refreshing feeling that lasted for about 20 to 25 minutes from chewing.

[0051] Regarding the flavor persistence of the spice extract-containing chewing gum, the results shown in Tables 2 to 6 below were obtained. In addition, Table 6 shows how much the respective flavor durations of mint chewing gums containing spice extracts are extended compared with the control substance, and the average time of 4 evaluators is taken.

[0052] [Table 2]

[0053]

[0054] [table 3]

[0055]

[0056] [Table 4]

[0057]

[0058] [table 5]

[0059]

[0060] [Table 6]

[0061]

[0062] From the re...

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PUM

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Abstract

Provided is a composition for oral cavity with improved persistence of a spicy taste, said composition having an enhanced and long-lasting mint flavor. The composition for oral cavity contains an extract of at least one spice selected from the group consisting of Spilanthes acmella Linn., Capsicum annuum Linn., Zanthoxylum piperitum DC., cinnamon, black pepper, Zingiber mioga, Perilla frutescens Britton, garlic, mustard, allspice, onion, cardamom, turmeric and nutmeg.

Description

technical field [0001] The invention provides a food as an oral composition blended with spice extracts, especially a product related to the enhancement and persistence of the mint feeling in the chewing gum, which improves the persistence of the flavor of the chewing gum. That is, the present invention can improve the beneficial effect by improving the aroma and the initial sensation of flavor when tasting foods, especially chewing gum, etc. when a favorite product is left in the mouth for a long time, and can maintain this sensation for a long time. The present invention is a blending technology related to flavor persistence that can be applied to products other than chewing gum. It can provide not only confectionery as food, but also dentifrice and dental gel (Japanese: 歯用ゲル ), oral rinses, oral sprays, oral foams (Japanese: oral ムース), denture care products, troches, chewable tablets, and oral compositions in the form of strips that are directly attached to the teeth. Back...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23G3/34A23G4/00A61K8/97A61Q11/00A23L27/10A23L27/00
CPCA61K8/97A23L1/221A23L2/56A23G1/48A23G9/42A61Q11/00A23G3/48A23G4/068A23L27/10A23L27/88A61K8/9789A61K8/9794
Inventor 岸森好明德本匠佐藤诚
Owner LOTTE CO LTD
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