Odor blocking composition

Abstract

To provide novel means for deodorizing or blocking unpleasant odors.SOLUTION: An odor blocking composition comprises a plant body or a part thereof that has been treated with hypochlorous acid.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an odor block composition containing a hypochlorous acid-treated product of a plant body or a part thereof.

Background Art

[0002] In recent years, as can be understood from the widespread popularity of deodorants, the trend towards cleanliness has increased, and many people are concerned about living odors and body odors. In addition, in newly built buildings and the interiors of new cars, a unique odor caused by volatile substances that can also cause sick house syndrome occurs. Many people find such odors unpleasant, and various means for deodorization and odor prevention have been developed and studied. However, in this field, there is still a strong desire for new means for deodorization and odor prevention.

[0003] Patent Document 1 discloses a deodorant using an extract of a Umbelliferae plant selected from indole, caraway, fennel, amami-kyo, fendrol, bupleurum falcatum, anise as an active ingredient after deodorization treatment.

[0004] In addition, Patent Document 2 describes a deodorant agent composed of an essential oil or an essential oil component selected from ginger oil, immortelle oil, sandalwood oil, anise oil, fennel oil, pimento berry oil, cinnamon oil, laurel oil, thyme oil, spike lavender oil, basil oil, coriander oil, citronella oil, melissa oil, geranium oil, palmarosa oil, dill seed oil, orange valencia, lime oil, lemon oil, celery herb oil, lemongrass oil, litsea cubeba oil, vervain oil, angelica seed oil, copaiba oil, oregano oil, citral, limonene, linalool and anethole.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] Conventional deodorizing or odor-preventing means containing plant extracts or essential oils as active ingredients have a specific odor derived from the raw material plants, so their uses may be significantly limited, or they need to be subjected to deodorization treatment to remove the odor, which has caused burdens such as complication of the manufacturing process and installation of treatment equipment. In addition, the effects of conventional deodorizing or odor-preventing means containing plant extracts or essential oils as active ingredients may not be fully satisfactory to users. Therefore, an object of the present invention is to provide a new means for deodorizing or preventing unpleasant odors. [Means for Solving the Problems]

[0007] As a result of intensive studies to solve the above problems, the present inventors have found that when a treated product obtained by treating vegetables, spices, fruits, etc. with hypochlorous acid is used in combination with an odor substance, the odor and fragrance derived from the substance are reduced and perceived. Furthermore, it has been found that in the treated product, the odor and fragrance themselves caused by vegetables, spices, fruits, etc. are also reduced and perceived.

[0008] The present inventors have found that a hypochlorous acid-treated product obtained by treating vegetables, spices, fruits, etc. with hypochlorous acid has an excellent odor-blocking effect and is effective in reducing unpleasant odors.

[0009] The present invention is based on these novel findings and includes the following inventions. [1] An odor-blocking composition containing a hypochlorous acid-treated product of a plant body or a part thereof. [2] The odor-blocking composition according to [1], wherein the plant body or a part thereof contains one or more compounds selected from the group consisting of anethole and estragole. [3] The odor-blocking composition according to [1] or [2], wherein the plant body or a part thereof is one or more selected from the group consisting of vegetables, spices, and fruits. [4] The odor-blocking composition according to any one of [1] to [3], wherein the plant body or a part thereof is fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, or apple. [5] A method for producing an odor-blocking composition, comprising the step of treating the plant body or a part thereof with hypochlorous acid. [6] The production method according to [5], wherein the plant body or a part thereof contains one or more compounds selected from the group consisting of anethole and estragole. [7] The production method according to [5] or [6], wherein the plant body or a part thereof is one or more selected from the group consisting of vegetables, spices, and fruits. [8] The production method according to any one of [5] to [7], wherein the plant body or a part thereof is fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, or apple. [9-1] An odor-blocking agent comprising an odor-blocking composition containing a hypochlorous acid-treated product of the plant body or a part thereof. [9-2] The odor-blocking agent according to [9-1], wherein the plant body or a part thereof contains one or more compounds selected from the group consisting of anethole and estragole. [9-3] The odor-blocking agent according to [9-1] or [9-2], wherein the plant body or a part thereof is one or more selected from the group consisting of vegetables, spices, and fruits. [9-4] The odor-blocking agent according to any one of [9-1] to [9-3], wherein the plant body or a part thereof is fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, or apple. [10-1] An odor control product comprising an odor-blocking composition containing a hypochlorous acid-treated product of the plant body or a part thereof. [10-2] The odor control product according to [10-1], wherein the plant body or a part thereof contains one or more compounds selected from the group consisting of anethole and estragole. [10-3] The odor control product of [10-1] or [10-2], wherein the plant or a part thereof is one or more selected from the group consisting of vegetables, spices, and fruits. [10-4] The odor control product according to any one of [10-1] to [10-3], wherein the plant or a part thereof is fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, or apple. [11-1] A food or drink additive or a food or drink containing an odor-blocking composition containing hypochlorous acid or a treated product of a plant or a part thereof. [11-2] The food or drink additive or the food or drink of [11-1], wherein the plant or a part thereof contains one or more compounds selected from the group consisting of anethole and estragole. [11-3] The food or drink additive or the food or drink of [11-1] or [11-2], wherein the plant or a part thereof is one or more selected from the group consisting of vegetables, spices, and fruits. [11-4] The food or drink additive or the food or drink according to any one of [11-1] to [11-3], wherein the plant or a part thereof is fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, or apple. [12-1] A product member containing an odor-blocking composition containing an aqueous solution of hypochlorous acid of a plant or a part thereof. [12-2] The product member of [12-1], wherein the plant or a part thereof contains one or more compounds selected from the group consisting of anethole and estragole. [12-3] The product member of [12-1] or [12-2], wherein the plant or a part thereof is one or more selected from the group consisting of vegetables, spices, and fruits. [12-4] The product member according to any one of [12-1] to [12-3], wherein the plant or a part thereof is fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, or apple. [13-1] A method for reducing an odor of an object, the method comprising the step of including an odor-blocking composition containing a hypochlorous acid-treated product of a plant or a part thereof in the object or in a space or composition containing the object. The method of [13-1], wherein the plant body or a part thereof contains one or more compounds selected from the group consisting of anethole and estragole. The method of [13-1] or [13-2], wherein the plant body or a part thereof is one or more selected from the group consisting of vegetables, spices and fruits. The method according to any one of [13-1] to [13-3], wherein the plant body or a part thereof is fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, or apple. Use of a malodor blocking composition containing a hypochlorous acid-treated product of a plant body or a part thereof in the production of a malodor blocking agent, a malodor control product, a food or drink additive, a food or drink, and a product member. The use of [14-1], wherein the plant body or a part thereof contains one or more compounds selected from the group consisting of anethole and estragole. The use of [14-1] or [14-2], wherein the plant body or a part thereof is one or more selected from the group consisting of vegetables, spices and fruits. The use according to any one of [14-1] to [14-3], wherein the plant body or a part thereof is fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, or apple. [Advantages of the Invention]

[0010] According to the present invention, a new means for deodorizing or preventing malodor can be provided. [Embodiments for Carrying out the Invention]

[0011] The present invention relates to a malodor blocking composition.

[0012] In the present invention, the "odor block" means a deodorizing effect achieved by acting on the sense of smell (olfactory cells) to temporarily lose or reduce their sensitivity itself, which is different from the deodorizing effect achieved by acting on the odor substance itself or its causative substance to remove, neutralize, oxidize, denature, decompose, adsorb, sterilize, antibacterial (chemical deodorization, physical deodorization, biological deodorization, etc.) or mask (cover with another odor substance).

[0013] The odor block composition of the present invention comprises a hypochlorous acid-treated product of a plant body or a part thereof.

[0014] In the present invention, the "plant body or a part thereof" means an organ or tissue of a plant body composed of one or more selected from the whole plant body, or its leaves, stems, roots, buds, flowers, seeds, fruits, seed coats, pericarp, bark, etc. (not limited thereto).

[0015] In the present invention, the "plant body or a part thereof" can be used in any form, which may be in the form of fresh or dried, in its original form, in a form cut into appropriate dimensions or shapes, in a crushed, pulverized or ground form (powdered, granular, etc.), or in the form of their extracts. The "extract" may be in the form of juice, extract, essential oil, or a mixture thereof, or a concentrate or dried product obtained by concentrating or drying the juice, extract, essential oil, or a mixture thereof.

[0016] In the present invention, the "plant body or a part thereof" is preferably a vegetable, a spice and / or a fruit. Particularly preferred as the "plant body or a part thereof" are those containing anethole and / or estragole. The hypochlorous acid-treated product of a plant body or a part thereof containing anethole and / or estragole exhibits an odor-blocking effect, and the fragrance derived from the plant body or a part thereof does not become a strange odor, and the fragrance itself derived from the plant body or a part thereof is also reduced and perceived by the odor-blocking effect, which is preferable. Examples of the plant body or a part thereof containing anethole and / or estragole include, but are not limited to, vegetables such as fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, and fruits such as apples.

[0017] In the present invention, the "hypochlorous acid-treated product of a plant body or a part thereof" refers to a product obtained by treating a plant body or a part thereof with hypochlorous acid. Hypochlorous acid can be used in any form, and examples include aqueous hypochlorous acid (an aqueous solution mainly composed of hypochlorous acid obtained by electrolyzing hydrochloric acid or an aqueous sodium chloride solution), an aqueous solution of a hypochlorite (such as a sodium salt), etc., but are not limited thereto.

[0018] The treatment conditions with hypochlorous acid can be appropriately set according to the type and form of the plant body or a part thereof. Usually, the plant body or a part thereof is brought into contact with hypochlorous acid containing hypochlorous acid as the main component in an amount of 1 to 60,000 ppm, preferably 10 to 6,000 ppm, more preferably 100 to 1,000 ppm (for example, 100 to 500 ppm) for 1 to 180 minutes, preferably 3 to 60 minutes, more preferably 5 to 10 minutes. The contact between the plant body or a part thereof and hypochlorous acid can be carried out by any means that allows sufficient contact between the two, but preferably by immersing the plant body or a part thereof in hypochlorous acid. After the treatment, it is preferable to wash and remove the hypochlorous acid using water or the like.

[0019] The obtained plant or a hypochlorous acid-treated product of a part thereof can be cut into an appropriate size or shape, crushed, pulverized, or milled into a powder, granule, etc., and / or dried to obtain a dried product, if necessary.

[0020] In addition to the above-mentioned plant or a hypochlorous acid-treated product of a part thereof, the odor block composition of the present invention can further appropriately contain, within a range not impairing the effects of the present invention, components (hereinafter sometimes referred to as "other components") that are usually used in the production of the intended use or form of use, in an amount corresponding to the intended use or form of use. Examples of such other components include, but are not limited to, excipients, disintegrants, lubricants, binders, fluidizing agents, fillers, diluents, buffers, suspending agents, thickeners, preservatives, antibacterial agents, antiseptics, antioxidants, ultraviolet absorbers, colorants, pigments, dyes, colorants, lubricants, plasticizers, solvents, solubilizing agents, isotonic agents, sweeteners, flavor components, acidulants, seasonings, humectants, vitamins, surfactants, chelating agents, antibacterial agents, emulsifiers, etc. One or more of them can be used in combination according to the intended use or form of use.

[0021] The odor-blocking composition of the present invention can exert effects on various odors regardless of the type of odor. Examples of odor substances to which the odor-blocking composition of the present invention can be applied include, for example, acetaldehyde (pungent greenish odor), ammonia (urine-like odor), isovaleraldehyde (choking sweet and burnt odor), isobutanol (pungent fermented odor), isobutyraldehyde (pungent sweet and burnt odor), isovaleric acid (odor like sweaty socks), xylene (gasoline-like odor), styrene (city gas-like odor), trimethylamine (rotted fish-like odor), toluene (gasoline-like odor), normal valeraldehyde (choking sweet and burnt odor), normal butyraldehyde (pungent sweet and burnt odor), normal valeric acid (odor like sweaty socks), normal butyric acid (sweaty odor), propionaldehyde (pungent sweet and burnt odor), propionic acid (pungent sour odor), methyl isobutyl ketone (pungent thinner-like odor), methyl mercaptan (rotted onion-like odor), ethyl acetate (pungent thinner-like odor), methyl disulfide (rotted cabbage-like odor), methyl sulfide (rotted cabbage-like odor), hydrogen sulfide (rotted egg-like odor), acetic acid, butyric acid, hexanoic acid (sweaty odor, body odor), nonenal (body odor of the elderly), skatole (fecal odor), or indole (fecal odor), etc., but are not limited thereto. Thus, since the odor-blocking composition of the present invention can be applied to various odor substances, for example, it can also be applied to odors attached to clothes, rooms, or automobiles, etc., more specifically, cigarette odor, cooking odor, body odor, armpit odor, aging odor, old people odor, toilet odor, garbage odor, livestock odor, pet odor, odor of half-dried laundry, new construction odor, or new car odor, etc. In addition, since the odor-blocking composition of the present invention can also reduce and make the odor derived from the above-mentioned plant body or a part thereof less perceptible, it can be used in various applications and usage forms.

[0022] The odor-blocking composition of the present invention can be used in any form according to the intended use and mode of use. The odor-blocking composition of the present invention can contain the hypochlorous acid-treated product of the above-mentioned plant body or a part thereof in any amount that enables the desired odor-blocking effect to be exhibited in the intended use and mode of use.

[0023] In one aspect, the present invention relates to an odor-blocking agent containing the above-mentioned odor-blocking composition. The form of the odor-blocking agent of the present invention is not particularly limited as long as it can exhibit an odor-blocking effect. For example, it can be in the same form as general deodorants such as spray type, aerosol type, stationary type, or denture cleanser. The odor-blocking agent of the present invention can be applied to odors attached to clothes, rooms, automobiles, etc., specifically, the odor of tobacco, cooking, food ingredients, body odor, axillary odor, aging odor, old-age odor, toilet odor, garbage odor, livestock odor, pet odor, odor of half-dried laundry, new construction odor, or new car odor, etc., and thereby these odors can be made not to be felt or can be perceived as reduced.

[0024] In another aspect, the present invention relates to a product member containing the odor-blocking composition. Such product members include, but are not limited to, paper, resin, porous sheet, cloth (woven fabric, non-woven fabric, etc.), natural rubber, synthetic rubber, leather, building materials, etc. The odor-blocking composition may be blended with the raw materials of paper, resin, porous sheet, cloth (woven fabric, non-woven fabric, etc.), natural rubber, synthetic rubber, leather, building materials to form paper, resin, porous sheet, cloth (woven fabric, non-woven fabric, etc.), natural rubber, synthetic rubber, leather, building materials together, or alternatively, the odor-blocking composition may be added, applied, or impregnated into paper, resin, porous sheet, cloth (woven fabric, non-woven fabric, etc.), natural rubber, synthetic rubber, leather, building materials to be included. The product member containing the odor-blocking composition of the present invention can be used, for example, in resin boxes, resin bags, resin sheets, trash cans, waste bins, sanitary bags, packaging bags, packaging containers, masks, clothing, gloves, socks, shoes, bedding, furniture, diapers, electrical appliances, wall materials, floor materials, automobile parts (such as bonnets), or the manufacture of condominiums. The product member containing the odor-blocking composition of the present invention can be applied to odors in clothing, rooms, or automobiles, specifically, cigarette odor, cooking odor, food ingredient odor, body odor, axillary odor, aging odor, old person odor, toilet odor, garbage odor, livestock odor, pet odor, odor of half-dried laundry, new construction odor, or new car odor, etc., thereby making those odors not felt or reducing and perceiving them.

[0025] In another aspect, the present invention relates to a food and beverage additive or food and beverage containing the odor-blocking composition. The food and beverage additive of the present invention can be applied to, for example, food components or food ingredients with strong odors (such as liver extract, docosahexaenoic acid, shirataki noodles, dried foods, salty and spicy foods, or fish sauce, etc.) or used as a flavoring when consuming such food components or food ingredients, thereby making the odor derived from the food components or food ingredients not felt or reducing it. Also, in the food and beverage of the present invention, the odor derived from the food components or food ingredients used in the food and beverage can be made not felt or reduced, and it can be preferably consumed.

[0026] In another aspect, the present invention relates to an odor control product containing the odor-blocking composition. The form of the odor control product of the present invention is not particularly limited as long as it can exhibit the odor-blocking effect, and examples thereof include a mask, a nasal drops, an ointment, a cream, a detergent, a soap, a body soap, a hand soap, etc. By wearing or applying the odor control product of the present invention around the nose or applying it to a site where the odor is bothersome, various odors can be made not to be felt or perceived with reduced intensity.

[0027] The present invention also relates to a method for producing an odor-blocking composition, and the method includes a step of treating the above-mentioned plant body or a part thereof with hypochlorous acid under the above-mentioned predetermined conditions to obtain a hypochlorous acid-treated product of the plant body or a part thereof. The method preferably further includes a step of washing the obtained hypochlorous acid-treated product with water or the like, whereby hypochlorous acid can be removed from the hypochlorous acid-treated product.

[0028] Further, the obtained hypochlorous acid-treated product of the plant body or a part thereof may be further subjected to cutting means, crushing, grinding, or pulverizing means to an appropriate size or shape, or drying means, if necessary.

[0029] Further, the obtained hypochlorous acid-treated product of the plant body or a part thereof can be further mixed with the above-mentioned other components and prepared into a form according to the intended use and form of use, if necessary.

[0030] The obtained odor-blocking composition may be further subjected to heat sterilization treatment, if necessary.

[0031] The present invention also relates to a method for reducing an object odor. The method includes a step of including an odor-blocking composition containing a hypochlorous acid-treated product of a plant body or a part thereof in the object or in a space or composition containing the object. As the object, those having various odors can be adopted, and for example, the method of the present invention may be carried out with respect to clothing, a room, an automobile, a resin, a building material, a food component, or a food material.

[0032] Hereinafter, the present invention will be specifically described by way of examples, but the scope of the present invention is not limited to these examples.

Examples

[0033] Test I: Odor-blocking effect by the odor-blocking composition (1) Preparation of the odor-blocking composition Fresh star anise, fennel, basil, chervil, anise, tarragon, parsley, thyme, and white leek cut into appropriate sizes were immersed in an aqueous solution of sodium hypochlorite at 200 ppm for 5 minutes for treatment (hypochlorous acid treatment), rinsed 5 times with 3 times the amount of tap water, and drained to obtain an odor-blocking composition. Note that parsley, thyme, and white leek can be distinguished from star anise, fennel, basil, chervil, anise, and tarragon in that they contain almost no anethole and estragole.

[0034] (2) Sensory evaluation of the aroma of the odor-blocking composition The aroma of the obtained odor-blocking composition itself (the smell peculiar to spices) was evaluated by skilled evaluators based on the following criteria. Note that the aroma of fresh untreated spices cut into appropriate sizes was evaluated as "1" below. 1: The smell peculiar to spices is very strong and causes a very strong sense of aversion. 2: The smell peculiar to spices is strong and causes a strong sense of aversion. 3: The smell peculiar to spices is felt but is acceptable. 4: The smell peculiar to spices is slightly felt but is not unpleasant. 5: No unpleasant feelings are felt at all.

[0035] (3) Sensory evaluation test of the odor-blocking effect As a malodorous substance, a mixture of 4-methyl-3-hexenoic acid, methyl ethyl ketone, 2,4,6-tribromoanisole, 2-tridecanone, 1-octen-3-one, n-hexanal, n-heptanal, n-butyric acid, and ethyl acetate (for sensory evaluation of off-flavor kit (Hayashi Pure Chemical Industries)) (diluted and mixed by adding 0.01 part by mass of each to 100 parts by mass of water) 0.1 cc was placed in a commercially available plastic bag (40 cm × 28 cm) together with 0.1 g of the odor-blocking composition and allowed to stand for 5 minutes. Then, a skilled evaluator opened the bag, smelled the odor, and evaluated the odor-blocking effect of the odor-blocking composition based on the following criteria. Note that the odor of the mixture of malodorous substances alone was evaluated as "1" below. 1: The odor of the malodorous substances is not reduced at all. 2: The odor of the malodorous substances is slightly reduced. 3: The odor of the malodorous substances is clearly reduced. 4: The odor of the malodorous substances is considerably reduced. 5: Do not feel a dislike for the odor of the malodorous substances.

[0036] (4) Evaluation results The evaluation results of the odor of the odor-blocking composition itself and the odor-blocking effect by the odor-blocking composition are shown in Table 1 below. As a control, a composition prepared in the same manner except that hypochlorous acid treatment was not performed in the preparation of the odor-blocking composition was used.

[0037] [Table 1]

[0038] Star anise, fennel, basil, chervil, anise, and tarragon have a strong or very strong smell characteristic of spices, but it was confirmed that their smell is reduced and perceived by hypochlorous acid treatment.

[0039] And according to the odor-blocking composition prepared by treating these with hypochlorous acid, it was confirmed that the odor of the malodorous substances is reduced and perceived.

[0040] On the one hand, it was confirmed that parsley, thyme, and white leek have the characteristic smell of spices, and their smell is hardly changed and perceived by hypochlorous acid treatment. Also, in the compositions prepared by treating these with hypochlorous acid, the smell of malodorous substances is perceived without any change compared to the target, and it was confirmed that no odor-blocking effect can be obtained.

[0041] As described above, the treated product obtained by treating spices with hypochlorous acid exhibits an odor-blocking effect, and the smell of malodorous substances as well as the smell of the spices themselves is reduced and perceived. Although it is only a presumption, the reason is considered to be that by treating these spices with hypochlorous acid, they react with some components contained in the spices to generate components that can exhibit an odor-blocking effect. Different from star anise, fennel, basil, chervil, anise, and tarragon that have exhibited an odor-blocking effect, in the case of parsley, thyme, and white leek, it is considered that components that can exhibit such an odor-blocking effect are not generated or the generated amount is small even when treated with hypochlorous acid, and therefore, no odor-blocking effect was exhibited.

[0042] Test II: Form of Hypochlorous Acid (1) Preparation of Odor-Blocking Composition Fresh fennel cut into appropriate sizes was immersed in a diluted aqueous solution of hypochlorous acid (prepared by adding 10 mL of 6% sodium hypochlorite aqueous solution to 3 L of water) or hypochlorous acid water (generated by an electrolyzed water generator (Hoshizaki ROX-30SA)) for 5 minutes for treatment, rinsed 5 times with 3 times the amount of tap water, and drained to obtain an odor-blocking composition. Note that the diluted aqueous solution of hypochlorous acid and hypochlorous acid water contain 200 ppm of hypochlorous acid.

[0043] (2) Sensory Evaluation of the Smell of the Odor-Blocking Composition Regarding the smell of the obtained odor-blocking composition itself, it was evaluated using the same method and criteria as in “(2) Sensory Evaluation of the Smell of the Odor-Blocking Composition” in the above “Test I”.

[0044] (3) Sensory Evaluation Test of Odor-Blocking Effect Regarding the odor-blocking effect of the odor-blocking composition, it was evaluated by the same method and criteria as the " (3) Sensory evaluation test of odor-blocking effect " in the above "Test I".

[0045] (4) Evaluation results The evaluation results of the fragrance of the above odor-blocking composition itself and the odor-blocking effect by the odor-blocking composition are shown in Table 2 below. As a control, a composition prepared in the same manner was used except that neither the diluted aqueous solution of hypochlorous acid nor the hypochlorous acid water was treated in the preparation of the above odor-blocking composition.

[0046]

Table 2

[0047] Regardless of the form of hypochlorous acid such as the diluted aqueous solution and hypochlorous acid water, in the odor-blocking composition obtained by subjecting it to hypochlorous acid treatment, the odor-blocking effect improved the odor peculiar to fenugreek spice, and it was confirmed that the odor of malodorous substances was reduced and perceived.

[0048] Test III: Form of spice (1) Preparation of odor-blocking composition Fresh fenugreek cut into appropriate sizes, fresh fenugreek cut into appropriate sizes (100 g) flattened and dried in an oven at 80 ° C for 6 hours, and fresh fenugreek cut into appropriate sizes (1000 g) subjected to steam distillation to extract essential oil, and the obtained essential oil diluted to 1% with MCT oil (medium-chain fatty acid oil) were each treated with 200 ppm sodium hypochlorite solution (hypochlorous acid treatment). The fresh fenugreek and the dried fenugreek were immersed in 200 ppm sodium hypochlorite aqueous solution for 5 minutes for treatment, rinsed 5 times with 3 times the amount of tap water, and drained to obtain an odor-blocking composition. For the essential oil of fenugreek, 0.00001 part by mass of 200 ppm sodium hypochlorite aqueous solution was added to 1000 parts by mass of 1% essential oil to obtain an odor-blocking composition.

[0049] (2) Sensory evaluation of the odor of the odor-block composition Regarding the odor of the obtained odor-block composition itself, it was evaluated using the same method and criteria as in the “(2) Sensory evaluation of the odor of the odor-block composition” of the above “Test I”.

[0050] (3) Sensory evaluation test of the odor-block effect Regarding the odor-block effect of the odor-block composition, it was evaluated using the same method and criteria as in the “(3) Sensory evaluation test of the odor-block effect” of the above “Test I”.

[0051] (4) Evaluation results The evaluation results of the odor of the above odor-block composition itself and the odor-block effect of the odor-block composition are shown in Table 3 below. As a control for fresh fennel, a composition prepared in the same manner except that hypochlorous acid treatment was not performed in the preparation of the above odor-block composition was used.

[0052]

Table 3

[0053] Regardless of the form such as fresh, dried, and essential oil, in the odor-block composition obtained by hypochlorous acid treatment, it was confirmed that the odor characteristic of the fennel spice was improved by the odor-block effect, and the odor of malodorous substances was reduced and perceived.

Claims

1. An odor-blocking composition comprising a hypochlorous acid-treated product of a plant or a part thereof.

2. The odor-blocking composition according to claim 1, wherein the plant or a part thereof contains one or more compounds selected from the group consisting of anethole and estragole.

3. The odor-blocking composition according to claim 1, wherein the plant or a part thereof is one or more selected from the group consisting of vegetables, spices, and fruits.

4. The odor-blocking composition according to claim 1, wherein the plant or a part thereof is fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, or apple.

5. A method for producing an odor-blocking composition, comprising the step of treating a plant or a part thereof with hypochlorous acid.

6. The production method according to claim 5, wherein the plant or a part thereof contains one or more compounds selected from the group consisting of anethole and estragole.

7. The production method according to claim 5, wherein the plant or a part thereof is one or more selected from the group consisting of vegetables, spices, and fruits.

8. The production method according to claim 5, wherein the plant or a part thereof is fennel, basil, chervil, anise, tarragon, star anise, sansho pepper, Chinese prickly ash, or apple.

9. An odor-blocking agent comprising an odor-blocking composition containing a hypochlorous acid-treated product of a plant or a part thereof.

10. An odor control product comprising an odor-blocking composition containing a hypochlorous acid-treated product of a plant or a part thereof.

11. A food or beverage additive or food or beverage comprising an odor-blocking composition containing a hypochlorous acid-treated product of a plant or a part thereof.

12. A product member comprising an odor-blocking composition containing an aqueous hypochlorous acid solution of a plant or a part thereof.

13. A method for reducing the odor of a subject, comprising the step of including an odor-blocking composition containing a hypochlorous acid-treated product of a plant or a part thereof in the subject or in a space or composition containing the subject.

14. Use of an odor-blocking composition containing a hypochlorous acid-treated product of a plant or a part thereof in the production of an odor-blocking agent, an odor control product, a food or beverage additive, a food or beverage, and a product member.

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