Seasonings, foods, methods for increasing stimulation by stimulating ingredients, and agents for increasing stimulation by stimulating ingredients

Abstract

To provide a nobel seasoning capable of increasing stimulation obtained by a stimulation component without increasing an intake amount of the stimulation component such as pungency (when compared with the same intake amount), and a food using the same.SOLUTION: A seasoning according to a first aspect of the present invention contains oil agent particles constituted by surrounding an oil agent with a vesicle or polycondensation polymer particles having a hydroxyl group, the oil agent is a seasoning containing a stimulation component capable of stimulating pain sensation. Furthermore, a seasoning according to a second aspect of the present invention is constituted of an O / W emulsion comprising water, an oil agent, a vesicle, or polycondensation polymer particles having a hydroxyl group, and the vesicle or the polycondensation polymer particles form oil agent particles by surrounding the oil agent, and the oil agent contains a stimulation component capable of stimulating the pain sensation.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a seasoning, a food, and a method for increasing stimulation by a stimulating component, and in particular to a seasoning that increases stimulation by a stimulating component such as pungency, typified by capsaicin, and a food using the same. [Background technology]

[0002] Capsaicinoids, such as capsaicin contained in chili peppers, stimulate the pain receptors via vanilloid receptors (capsaicin receptors) in the tongue and oral cavity, and humans perceive this pain stimulation as "spicy."

[0003] Some spiciness lovers consume large amounts of capsaicinoids in order to enhance their perception of spiciness, but some experts are concerned that excessive intake of capsaicin may cause cancer and other adverse effects (see, for example, M.K. Hwang, A.M. Bode, S. Byun, N.R. Song, H.J. Lee, K.W. Lee, and Z. Dong, Cancer Res., 70(17), 6859-6869(2010)).

[0004] In addition, since capsaicinoids are typically oil-soluble components that are poorly soluble in water, they are often provided dissolved in oils such as chili oil or chili pepper oil. However, with the recent increase in health consciousness, there is also a demand to reduce oil intake.

[0005] Thus, there has been a certain demand for seasonings that allow one to perceive a sufficient level of spiciness while limiting the intake of stimulating components such as capsaicinoids or the oils required to dissolve them.

[0006] For example, Patent Document 1 reports that the spiciness derived from capsaicin or the like can be increased by adding a distillate of capsicum acid resin or the like to a component that causes the perception of spiciness, such as capsaicin. Furthermore, Patent Document 2 describes an emulsion composition that contains an emulsifying dispersant containing an amphipathic substance and an electrolyte, in which the amphipathic substance forms two or more layers, and an oily component, and the oily component contains capsinoids. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-143308 [Patent Document 2] International Publication No. 2013 / 146387 Summary of the Invention [Problem to be solved by the invention]

[0008] However, according to Patent Document 1, some evaluators judged that the spiciness was not increased depending on the type of component that caused the perception of spiciness, and since it did not increase the stimulation to the pain sensation, the effect of increasing spiciness was not sufficient, and there was still room for improvement in order to enhance the effect of increasing spiciness.

[0009] The present invention has been made in view of the above-mentioned circumstances, and aims to provide a new seasoning and a food product using the same that can increase the stimulation provided by stimulating components such as pungent components without increasing the intake of such stimulating components (when compared with the intake of the same amount). [Means for solving the problem]

[0010] The present inventors have conducted extensive research to solve the above-mentioned problems. As a result, they have discovered that by surrounding an oil solution containing an irritating component that can stimulate pain sensation with vesicles or polycondensation polymer particles having hydroxyl groups, the irritating component contained in the oil solution can more efficiently stimulate pain sensation in humans and increase pungency, which has led to the completion of the present invention. Specifically, the present invention provides the following.

[0011] (1) A seasoning comprising oil particles formed by vesicles or polycondensation polymer particles having hydroxyl groups surrounding an oil, the oil containing a stimulating component capable of stimulating pain sensation.

[0012] (2) A seasoning comprising an O / W emulsion containing water, an oil agent, and vesicles or polycondensation polymer particles having hydroxyl groups, wherein the vesicles or the polycondensation polymer particles surround the oil agent to form oil agent particles, and the oil agent contains a stimulating component that can stimulate pain sensation.

[0013] (3) The seasoning according to (1) or (2), wherein the average particle size of the oil particles is 500 nm or more and 300 μm or less.

[0014] (4) The seasoning according to any one of (1) to (3), wherein the stimulating component is a capsaicinoid.

[0015] (5) A food product comprising oil particles formed by vesicles or polycondensation polymer particles having hydroxyl groups surrounding an oil, the oil containing a stimulating component capable of stimulating pain sensation.

[0016] (6) A food product comprising an O / W emulsion containing water, an oil agent, and vesicles or polycondensation polymer particles having hydroxyl groups, wherein the vesicles or the polycondensation polymer particles surround the oil agent to form oil agent particles, and the oil agent contains a stimulating component that can stimulate pain sensation.

[0017] (7) A method for increasing stimulation by a stimulating component, comprising a step of surrounding an oil solution containing a stimulating component capable of stimulating pain sensation with vesicles or polycondensation polymer particles having hydroxyl groups.

[0018] (8) An agent for enhancing stimulation by a stimulating component, which comprises vesicles or polycondensation polymer particles having hydroxyl groups, and surrounds an oil solution containing a stimulating component that can stimulate pain sensation with the vesicles or the polycondensation polymer particles having hydroxyl groups, thereby increasing the stimulation by the stimulating component. [Effects of the Invention]

[0019] According to the present invention, it is possible to provide a new seasoning and a food product using the same that can increase the stimulation provided by stimulating components such as spicy components while suppressing the intake of such stimulating components (when compared with the intake of the same amount). DETAILED DESCRIPTION OF THE INVENTION

[0020] Hereinafter, the embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope that does not change the gist of the present invention.

[0021] <Seasonings> The seasoning of this embodiment includes oil particles formed by vesicles or polycondensation polymer particles having hydroxyl groups surrounding an oil. The oil in this seasoning is characterized by including a stimulating component capable of stimulating pain sensation. This seasoning can increase the sensation provided by such a stimulating component while suppressing the intake of spiciness or other stimulating components (when compared for the same intake amount).

[0022] As described above, humans perceive stimulating substances through vanilloid receptors present in the tongue and oral cavity. Here, the tongue and oral cavity have hydrophilic surfaces and therefore have low wettability with respect to oils. Therefore, with typical seasonings, the oils do not sufficiently diffuse onto the tongue or oral cavity, and therefore the stimulating substances contained in the oils are swallowed and ingested by the human body without sufficiently coming into contact with the vanilloid receptors.

[0023] In contrast, oil particles, which are formed by surrounding an oil with vesicles or polycondensation polymer particles having hydroxyl groups, have highly hydrophilic vesicles or polycondensation polymer particles having hydroxyl groups on their surfaces, and therefore have high wettability to the tongue and oral cavity. Therefore, the oil particles diffuse sufficiently into the tongue and oral cavity, allowing the irritating components contained in the oil particles to come into contact with many vanilloid receptors, more strongly stimulating the pain sensation and allowing the perception of a stronger stimulus.

[0024] For example, in many tantanmen noodles, chili oil is found floating on the surface of the soup. If the chili oil is separated from the water that mainly makes up the soup, the spiciness becomes uneven and you may not be able to fully enjoy the spiciness.

[0025] In contrast, oil particles, which are composed of an oil surrounded by vesicles or polycondensation polymer particles having hydroxyl groups, have highly hydrophilic vesicles or polycondensation polymer particles having hydroxyl groups on their surfaces, so the stimulating components can be dispersed uniformly in water (in the case of tantanmen, soup), allowing the stimulating sensation derived from the stimulating components to be tasted uniformly.

[0026] Furthermore, oil particles formed by surrounding an oil with vesicles or polycondensation polymer particles having hydroxyl groups can enhance the flavor of flavor components derived from spices, for example, compared to ordinary spices. The aroma in an oil depends on the amount of flavor components that evaporate, and this evaporation amount depends on the surface area of ​​the oil. In ordinary seasonings, oils aggregate together, as can be seen in the case of chili oil floating on the surface of soup. However, oil particles formed by surrounding an oil with vesicles or polycondensation polymer particles having hydroxyl groups have a large specific surface area, which increases the amount of flavor components that evaporate from within, allowing for the perception of a stronger flavor.

[0027] <Oil particles> The oil agent particles are composite particles of an oil agent and vesicles or polycondensation polymer particles, in which vesicles or polycondensation polymer particles having hydroxyl groups surround the oil agent. That is, they are so-called "three-phase emulsified" particles as shown in, for example, Japanese Patent No. 3855203, and are particles that constitute the oil phase (O, internal phase) of an O / W emulsion obtained by three-phase emulsification.

[0028] Such oil particles can be dried to form a powder, and the powder can be added to water to form a dispersion or a paste. There are no particular limitations on the form.

[0029] Specifically, the oil agent particles can be obtained as an aqueous dispersion of oil agent particles by emulsifying the oil phase (internal phase) using vesicles or polycondensation polymers described below, for example, according to the method disclosed in Japanese Patent No. 3855203.

[0030] The average particle size of the oil agent particles is not particularly limited, but is preferably 300 μm or less, more preferably 200 μm or less, and even more preferably 100 μm or less. The average particle size of the oil agent particles may be greater than 300 μm, but the smaller the oil agent particles, the greater the surface area per mass of the oil droplet, increasing the amount of irritating components that can come into contact with the tongue and oral cavity, and increasing the pungency. On the other hand, the average particle size of the oil agent particles may be 500 nm or more. In the present invention, the "average particle size" refers to the average of three measurements of the number distribution values ​​obtained by Contin analysis, measured by dynamic light scattering using a particle size distribution analyzer FPAR (manufactured by Otsuka Electronics Co., Ltd.) for an aqueous dispersion (an O / W emulsion in the case of oil agent particles).

[0031] (oil) The oil agent contains a stimulating component that can stimulate pain sensation, and is a constituent of the oil agent particles described above.

[0032] Examples of oils that do not contain irritating ingredients (oils that act as a solvent for irritating ingredients) include, but are not limited to, rapeseed oil, safflower oil, soybean oil, sunflower oil, corn oil, sesame oil, rice oil, cottonseed oil, olive oil, palm oil, coconut oil, palm kernel oil, coconut oil, peanut oil, almond oil, cashew oil, hazelnut oil, macadamia oil, pecan oil, pine nut oil, pistachio oil, walnut oil, cocoa butter, linseed oil, grapeseed oil, quinoa oil, camellia oil, cacao butter, fish oil, lard, beef tallow, chicken fat, milk fat, and hardened or interesterified oils of these oils and fats.

[0033] Examples of stimulating ingredients include, but are not limited to, capsaicin, zingerone, gingerol, shogaol, zingerone, piperine, eugenol, α-, β-sanshool, spilanthol, allyl isothiocyanate, parahydroxybenzyl isothionate, diallyl disulfide, propyl allyl disulfide, tadeonal, and derivatives thereof.

[0034] Examples of oils containing stimulating ingredients include, but are not limited to, chili oil, chili pepper oil, ginger oil, pepper oil, Japanese pepper oil, mustard oil, garlic oil, wasabi oil, green onion oil, and onion oil.

[0035] (vesicles, polycondensation polymer particles) The vesicles or polycondensation polymer particles are present at the interface between the oil phase and the aqueous phase, and at the interface between the functional component phase and the aqueous phase, and form an emulsified state via van der Waals forces. Therefore, a good emulsion can be formed regardless of the chemical composition, surface state, etc. of the aqueous phase, oil phase, and functional substance.

[0036] The amphipathic substance may be phospholipids such as egg yolk lecithin, soybean lecithin, rapeseed lecithin, or lysolecithin or fractionated lecithin obtained from these. However, it is preferable not to include egg yolk lecithin (and egg yolk containing it) in terms of allergy compatibility and organoleptic properties.

[0037] The amphiphilic substance may be a fatty acid ester, such as glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, or propylene glycol fatty acid ester.

[0038] Polyglycerol fatty acid esters are esters of polyglycerol and straight-chain fatty acids or branched fatty acids, regardless of whether the carbon-carbon bond is saturated or unsaturated, and specific examples include polyglyceryl monomyristate, polyglyceryl dimyristate, polyglyceryl trimyristate, polyglyceryl monopalmitate, polyglyceryl dipalmitate, polyglyceryl tripalmitate, polyglyceryl monostearate, polyglyceryl distearate, polyglyceryl tristearate, polyglyceryl monoisostearate, polyglyceryl diisostearate, polyglyceryl triisostearate, polyglyceryl monooleate, polyglyceryl dimonooleate, and polyglyceryl trimonooleate.

[0039] Examples of sucrose fatty acid esters include sucrose laurate, sucrose myristate, sucrose palmitate, sucrose stearate, and sucrose oleate.

[0040] On the other hand, the polycondensation polymer having a hydroxyl group may be any of a natural polymer, a synthetic polymer, or a semi-synthetic polymer, and may be appropriately selected depending on the application of the emulsifier. However, natural polymers are preferred because they are safe and generally inexpensive, and sugar polymers described below are more preferred because they have excellent emulsifying function. Note that the term "particles" includes both polycondensation polymers that have been broken down into single particles and those in which the single particles are connected together, but does not include aggregates (having a network structure) before being broken down into single particles.

[0041] Specifically, polycondensation polymers are polymers having a glucosidic structure such as cellulose and starch. For example, polycondensation polymers include those produced by microorganisms using several sugars selected from monosaccharides such as ribose, xylose, rhamnose, fucose, glucose, mannose, glucuronic acid, and gluconic acid as building blocks, xanthan gum, gum arabic, guar gum, karaya gum, carrageenan, pectin, fucoidan, quince seed gum, tolant gum, locust bean gum, galactomannan, curdlan, gellan gum, fucogel, casein, gelatin, potato starch, corn starch, waxy corn starch, wheat flour starch, rice starch, waxy rice starch, tapioca starch, collagen, and hepatic acid. Examples of suitable starches include natural polymers such as acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, starch acetate, starch octenylsuccinate, and starch sodium octenylsuccinate, hydroxypropyl starch, methyl cellulose, ethyl cellulose, methylhydroxypropyl cellulose, carboxymethyl cellulose, hydroxymethyl cellulose, hydroxypropyl cellulose, sodium carboxymethyl cellulose, propylene glycol alginate, and cellulose crystals.

[0042] The total amount of vesicles or polycondensation polymer particles (the total amount of both when used in combination) is not particularly limited, but is preferably 0.001% by mass or more, more preferably 0.002% by mass or more, even more preferably 0.005% by mass or more, and particularly preferably 0.01% by mass or more, relative to the total amount of seasoning. On the other hand, the total amount of vesicles and polycondensation polymer may be 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, or 10% by mass or less, relative to the total amount of seasoning.

[0043] The average particle size of the vesicles or polycondensation polymer particles is about 8 nm to 800 nm before emulsion formation (a state in which oil particles are dispersed in water), but is about 8 nm to 500 nm in the O / W emulsion structure. The polycondensation polymer particles and vesicles may be contained alone or both. When both are contained, for example, emulsions emulsified separately may be mixed.

[0044] Vesicles or polycondensation polymer particles can be obtained by the method disclosed in Japanese Patent No. 3,855,203, for example.

[0045] <Water> Although not an essential component, the seasoning according to this embodiment further contains water, in which oil particles are dispersed. It may also be configured as an O / W emulsion. In this way, by dispersing the oil particles in water to form a dispersion liquid, the handleability of the seasoning can be improved.

[0046] When the seasoning is in the state of an O / W type emulsion, the water content is not particularly limited, and is, for example, preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 15% by mass or more, and particularly preferably 20% by mass or more, based on the seasoning. The water content is, for example, preferably 99.99% by mass or less, more preferably 99% by mass or less, and even more preferably 95% by mass or less. Even if the seasoning is not in the state of an O / W type emulsion, it may contain water to the extent that it does not become liquid.

[0047] ≪Food≫ The seasonings described above can be applied to any oil known as a seasoning that uses an oil containing a stimulating component, whether it is provided in the form of oil particles only (not an O / W emulsion) or in the form of an O / W emulsion, and the seasonings thus obtained can be used in any food product in the same manner as, for example, an oil known as a seasoning that uses an oil containing a stimulating component, and can be used in the same manner.

[0048] For example, the use of chili oil as an oil agent containing a stimulating component will be described. Chili oil is produced by heating spices such as chili peppers in vegetable oil such as sesame oil to extract oil-soluble components and flavors into the vegetable oil. As described above, capsaicinoids, for example, contained in chili peppers, are stimulating components that can stimulate pain sensations, and because they are oil-soluble, they dissolve in vegetable oil and are contained in the vegetable oil. By forming such vegetable oil into oil agent particles, the stimulation to pain sensations caused by capsaicinoids, i.e., the pungency, can be increased, as described above.

[0049] Like regular chili oil, these oil particles containing chili oil can be used in a variety of dishes, such as gyoza sauce, mapo tofu, hot pot dishes, ramen dishes such as dandan noodles, and soba noodles. The oil particles are dispersed in aqueous components, such as soy sauce and vinegar for gyoza sauce, or in the soup for mapo tofu, hot pot dishes, ramen dishes such as dandan noodles, and soba noodles. That is, whether the seasoning is provided in the form of oil particles alone (not an O / W emulsion) or in the form of an O / W emulsion, an O / W emulsion is formed and uniformly dispersed at least at this stage. This means that the spiciness does not change significantly depending on how the sauce is applied or how the soup is scooped up, allowing for a consistent flavor.

[0050] <Methods and agents for increasing stimulation using stimulating ingredients> As described above, vesicles or polycondensation polymer particles having hydroxyl groups are enhancers for increasing the stimulation caused by the irritating component, and by using them to surround an oil agent, oil agent particles are formed, thereby increasing the stimulation caused by the irritating component. [Example]

[0051] EXAMPLES The present invention will be explained in more detail below by showing examples and comparative examples of the present invention, but the present invention is not limited to the following examples.

[0052] <Evaluation of emulsion stability> [Raw materials] Chili oil: Super spicy chili oil, manufactured by Yuki Co. Sichuan pepper oil: Sichuan pepper oil, manufactured by Yuuki Co., Ltd. Mustard oil: Mustard oil, produced in India, imported by HARMONY Pentaglyceryl monooleate: Sunsoft (registered trademark) A-171E, manufactured by Taiyo Kagaku Co., Ltd. Pentaglyceryl monomyristate: Sunsoft (registered trademark) A-141E, manufactured by Taiyo Kagaku Co., Ltd. Sucrose stearate: Ryoto (registered trademark) Sugar Ester, manufactured by Mitsubishi Chemical Foods Corporation HM Pectin: AYD 5110 SB, manufactured by Unitech Foods Vinegar: Grain vinegar, manufactured by Tamanoi Vinegar Co., Ltd. Soy sauce: dark soy sauce, Kikkoman

[0053] [Sample preparation] Examples 1 to 4 The vesicle raw materials were added dropwise to the aqueous phase in a beaker while stirring at 8000 rpm, and the mixture was stirred for 5 minutes to obtain a vesicle dispersion. Next, an oil solution was added dropwise to the obtained vesicle dispersion, and the mixture was stirred to obtain samples of Examples 1 to 4. The amount of each component was adjusted to the proportion (mass%) shown in Table 1 below.

[0054] Example 5 While stirring the aqueous phase in a beaker at 8000 rpm, HM pectin was added and stirred for 5 minutes to obtain a dispersion of polycondensation polymer particles. Next, an oil solution was added dropwise to the obtained dispersion of polycondensation polymer particles, and the mixture was stirred to obtain a sample of Example 5. The amount of each component was adjusted to the ratio (mass%) shown in Table 1 below.

[0055] (Comparative Examples 1 to 5) The oil solution was added dropwise to the aqueous phase in a beaker while stirring at 8000 rpm, and the mixture was stirred for 5 minutes to obtain a sample of Example 5. The amount of each component was adjusted to the ratio (mass %) shown in Table 1 below.

[0056] 〔evaluation〕 After preparing each sample of Examples 1 to 5 and Comparative Examples 1 to 5, the sample was left to stand at room temperature for three days, and then the emulsified state was visually confirmed. The results are shown in Table 1 below. In Table 1, samples that were emulsified after standing for three days were evaluated as being in a good state and marked with "○", and samples that were not emulsified were evaluated as being in a poor state and marked with "×".

[0057] [Table 1]

[0058] <Taste evaluation> [Rating (1)] A sensory evaluation was conducted by 10 panelists for the samples of Examples 1 to 4 and Comparative Examples 1 to 4. Specifically, they took a drop of each sample and rated it on a 5-point scale for four items: "strength of spiciness," "persistence of spiciness," "strength of aroma," and "oiliness." The evaluation criteria for each item were as shown in Table 2 below.

[0059] In the following, the 10 panelists will be referred to as "Panelist 1" to "Panelist 10" to distinguish between them. The panelist numbers are assigned solely for the convenience of distinguishing between them.

[0060] [Table 2]

[0061] Tables 3 to 10 below show the evaluation results for each panelist for the samples of Examples 1 to 4 and Comparative Examples 1 to 4. Table 11 also shows the number of panelists who rated each of the items "strength of spiciness," "persistence of spiciness," "strength of aroma," and "oiliness" on a 5-point scale.

[0062] [Table 3]

[0063] [Table 4]

[0064] [Table 5]

[0065] [Table 6]

[0066] [Table 7]

[0067] [Table 8]

[0068] [Table 9]

[0069] [Table 10]

[0070] [Table 11]

[0071] [Rating (2)] A sensory evaluation was conducted by four panelists for the samples of Example 5 and Comparative Example 5. Specifically, they took a drop of each sample and evaluated it on a five-point scale for four items: "strength of spiciness," "persistence of spiciness," "strength of aroma," and "oiliness." The evaluation criteria for each item were the same as those for "Evaluation 1," as shown in Table 2 above.

[0072] In the following, the four panelists will be referred to as "Panelist 11" to "Panelist 14" to distinguish them from one another. The panelist numbers are assigned solely for the convenience of distinguishing them from one another.

[0073] Tables 12 and 13 below show the evaluation results for each panelist for the samples of Example 5 and Comparative Example 5. Table 14 also shows the number of panelists who rated each item on a 5-point scale for "strength of spiciness," "persistence of spiciness," "strength of aroma," and "oiliness."

[0074] [Table 12]

[0075] [Table 13]

[0076] [Table 14]

[0077] From the above table, it was confirmed that the intensity and duration of the pungency can be increased by surrounding the oil with vesicles or polycondensation polymer particles having hydroxyl groups to form oil particles. It was also found that the intensity of the fragrance is increased and the oiliness is reduced.

Claims

1. The present invention relates to a composition comprising an oil agent particle in which a vesicle or a polycondensation polymer particle having a hydroxyl group surrounds an oil agent, the oil agent being a composite of the vesicle or the polycondensation polymer particle, and the composition does not contain an electrolyte, The oil contains a stimulating component that can stimulate pain sensation. seasoning.

2. The present invention relates to an oil agent particle composition, and the composition contains an oil agent particle that is formed by a composite of an oil agent and polycondensation polymer particles having hydroxyl groups surrounding the oil agent, and does not contain an electrolyte, The oil contains a stimulating component that can stimulate pain sensation. seasoning.

3. The emulsion is composed of an O / W emulsion containing water, an oil, and vesicles or polycondensation polymer particles having hydroxyl groups, and does not contain any electrolyte; the vesicles or the polycondensation polymer particles are present at the interface between the water and the oil solution, The oil agent particles are formed by the vesicles or the polycondensation polymer particles surrounding the oil agent, and the oil agent and the vesicles or the polycondensation polymer particles are combined together, The oil contains a stimulating component that can stimulate pain sensation. seasoning.

4. The emulsion is an O / W emulsion containing water, an oil, and polycondensation polymer particles having hydroxyl groups, and does not contain any electrolyte; the polycondensation polymer particles are present at the interface between the water and the oil solution, The polycondensation polymer particles surround the oil agent, and the oil agent and the polycondensation polymer particles are combined together, The oil contains a stimulating component that can stimulate pain sensation. seasoning.

5. The average particle size of the oil particles is 500 nm or more and 300 μm or less. The seasoning according to any one of claims 1 to 4.

6. The stimulating component is a capsaicinoid. The seasoning according to any one of claims 1 to 5.

7. The present invention relates to a composition comprising an oil agent particle in which a vesicle or a polycondensation polymer particle having a hydroxyl group surrounds an oil agent, the oil agent being a composite of the vesicle or the polycondensation polymer particle, and the composition does not contain an electrolyte, The oil contains a stimulating component capable of stimulating pain sensation.

8. The present invention relates to an oil agent particle composition, and the composition contains an oil agent particle that is formed by a composite of an oil agent and polycondensation polymer particles having hydroxyl groups surrounding the oil agent, and does not contain an electrolyte, The oil contains a stimulating component capable of stimulating pain sensation.

9. The emulsion is composed of an O / W emulsion containing water, an oil, and vesicles or polycondensation polymer particles having hydroxyl groups, and does not contain any electrolyte; the vesicles or the polycondensation polymer particles are present at the interface between the water and the oil solution, The oil agent particles are formed by the vesicles or the polycondensation polymer particles surrounding the oil agent, and the oil agent and the vesicles or the polycondensation polymer particles are combined together, The oil contains a stimulating component that can stimulate pain sensation. food.

10. The emulsion is an O / W emulsion containing water, an oil, and polycondensation polymer particles having hydroxyl groups, and does not contain any electrolyte; the polycondensation polymer particles are present at the interface between the water and the oil solution, The polycondensation polymer particles surround the oil agent, and the oil agent and the polycondensation polymer particles are combined together, The oil contains a stimulating component that can stimulate pain sensation. food.

11. The method includes a step of surrounding an oil agent containing a stimulating component capable of stimulating pain sensation with vesicles or polycondensation polymer particles having hydroxyl groups to form oil agent particles comprising a composite of the oil agent and the vesicles or the polycondensation polymer particles, and does not contain electrolytes. A method for increasing stimulation by using stimulating ingredients.

12. The method includes a step of surrounding an oil agent containing a stimulating component capable of stimulating pain sensation with polycondensation polymer particles having hydroxyl groups to form oil agent particles comprising a composite of the oil agent and the polycondensation polymer particles, and the method does not contain electrolytes. A method for increasing stimulation by using stimulating ingredients.

13. The composition contains vesicles or polycondensation polymer particles having hydroxyl groups, and does not contain electrolytes; The vesicles or the polycondensation polymer particles having hydroxyl groups surround an oil agent containing an irritating component capable of stimulating pain sensation, and the oil agent particles formed by combining the oil agent with the vesicles or the polycondensation polymer particles increase the stimulation caused by the irritating component. A stimulation enhancer with stimulating ingredients.

14. Contains polycondensation polymer particles having hydroxyl groups, does not contain electrolytes, The polycondensation polymer particles having hydroxyl groups surround an oil agent containing an irritating component capable of stimulating pain sensation, and the oil agent particles formed by combining the oil agent and the polycondensation polymer particles increase the stimulation caused by the irritating component. A stimulation enhancer with stimulating ingredients.

Images