HK1197005B - Spice extract-containing composition for oral cavity - Google Patents

Description

Composition for oral cavity incorporating spice extract

Technical Field

The present invention provides a food product as an oral composition containing a spice extract, particularly a product which enhances the persistence of the flavor of chewing gum in association with the enhancement and persistence of the minty feeling in the chewing gum. That is, the present invention can improve the initial feeling of flavor and aroma when tasting food, particularly chewing gum, and the like, and can maintain the feeling for a long time, thereby improving the benefit. The present invention is an oral composition which can be used as a candy as a food, and can provide a dentifrice, a dental gel (japanese: & ゲル), an oral rinse, an oral spray, an oral foam (japanese: oral ムース), a denture care product, a troche, a chewable tablet, and a strip which is directly attached to teeth.

Background

Chewing gum is one of the commodities in the food field that requires the rapidity and persistence of taste and aroma (flavor) presentation, however it is difficult to achieve, usually presenting a strong taste and flavor at the beginning of chewing, but rapidly disappearing during chewing. Therefore, studies have been made on chewing gums that exhibit flavor rapidly after chewing and maintain the flavor as long as possible during chewing. As one of them, patent document 1 proposes a method for producing a chewing gum using a flavor encapsulated in microbial cells as a taste-corrective agent, and describes that a chewing gum exhibiting a strong and sustained flavor with a small amount of a flavor is obtained. However, the persistence of the flavor is not sufficient, and further improvement is required.

Further, patent document 2 is a document that discloses a taste enhancer focusing on a plant extract. Patent document 2 relates to an invention that can enhance a desired flavor of a food or beverage by adding spilanthol, a plant extract containing spilanthol, or a plant essential oil to the food or beverage. Since the flavoring agent of patent document 2 can be used with a very small amount of the flavoring agent, the taste and irritation of the flavoring agent do not affect the food and drink, and the flavoring agent can be widely used in the whole food and drink. However, patent document 2 does not discuss the persistence of the flavor at all, although it enhances the flavor of foods and beverages.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open No. 5-192085

Patent document 2: japanese patent laid-open No. 2006-296356

Disclosure of Invention

Technical problem to be solved by the invention

In general oral compositions, it is difficult to maintain a minty feeling, i.e., flavor, for a long period of time, and it is a great technical problem how to maintain a minty and refreshing feeling.

Technical scheme for solving technical problem

As a result of intensive studies by the present inventors to solve the above problems, it was found that the taste and refreshing feeling of mint can be maintained for a long period of time by blending at least one spice extract in an oral composition, and the present invention was completed. That is, the present invention is an oral composition comprising a spice extract, and more particularly, the spice extract is at least selected from the group consisting of six-nerved spicebush (japanese: オランダセンニチ), capsicum, zanthoxylum bungeanum, cinnamon, black pepper, zingiber mioga, perilla, garlic, mustard, pimento, onion, cardamom, turmeric and nutmeg; more specifically, the oral composition is characterized in that the spice extract is blended in a ratio of 0.01-2.0%; the oral composition is characterized by being further blended in the following proportions: mint flavor 0.05-2.0%, menthol 0.1-5%, cooling enhancer (CoolingEnhancer, Japanese: クーリングエンハンサー) 0.05-3.0%; further, a food or drink characterized by containing the aforementioned composition for oral cavity containing a spice extract; further, the aforementioned composition for oral cavity containing spice extract is characterized by being in a form selected from the group consisting of dentifrice, tooth gel, mouth rinse, mouth spray, foam, denture care product, troche, chewable tablet, chewing gum and strip directly attached to teeth.

ADVANTAGEOUS EFFECTS OF INVENTION

The spice extract-containing oral composition of the present invention exhibits a remarkable flavor-sustaining effect.

Detailed Description

In chewing gum or similar foods having a long residence time in the mouth, the importance and necessity of the persistence of flavor and aroma have been a problem, and thus various methods as described above have been tried as a method for improving the persistence, and the effects of these methods have been discussed. Chewing gum is a snack that is chewed in the mouth and tastes its flavor, sweetness, and mouthfeel, but has a disadvantage that the sweetness is almost completely dissolved immediately after the start of chewing, and not only the sweetness is not sensed in the sense but also the entire flavor is not sensed. In order to compensate for the disadvantage of early flavor loss in chewing gum, methods for sustaining flavor have been studied, but significant flavor sustainability has not been obtained.

The invention provides a chewing gum with excellent flavor presentation and persistence. That is, the present invention provides an oral composition containing a spice extract, which is excellent in enhancing the flavor of mint without inhibiting the flavor of the mint itself, improving the appearance, spreadability, and sustainability of a refreshing feeling, and causing no unpleasant off-flavor or unpleasant odor to the product. The oral composition of the present invention can give a strong cooling sensation and can give an equivalent cooling sensation in a smaller amount than the amount usually used, and as a result, can exhibit its effect of continuously improving the mint flavor.

The present inventors have conducted extensive studies on flavor preparations to be added to chewing gum and other foods in order to sufficiently develop the flavor at an initial stage while maintaining the persistence of the flavor and aroma, and have found that the sense of minty can be sustained by blending about 0.01 to 2.0% of a spice extract to an oral composition containing mints such as peppermint. If the blending amount of the spice extract is less than 0.01%, the lasting effect of the minty feeling disappears; if the amount of the spice extract is more than 2.0%, the taste of the spice extract becomes too prominent, and the quality of the flavor of the oral composition becomes unpleasant. In addition, it has been found that the inclusion of menthol and/or a cooling-enhancing agent in the oral composition further enhances and sustains the minty sensation. Further, as examples of the spice extract, zanthoxylum bungeanum, liushencao, black pepper, capsicum, cinnamon and the like can be cited, and it has been found that 1 kind of them can be selected or 2 or more kinds thereof can be used in combination as appropriate. Further, it has been found that the composition for oral cavity may contain 0.05% to 2.0% of mint flavor, 0.1% to 5% of menthol, and 0.05% to 3.0% of a cooling enhancer. The mint flavor used in the oral composition of the present invention is obtained by harvesting natural peppermint, spearmint or peppermint, then steam distilling the harvested material, and separating the oil fraction. Further, if necessary, additional steam distillation, reduced pressure distillation, or the like is performed to remove odor and astringency.

In the oral composition of the present invention, menthol derived from natural sources and chemically synthesized can be used.

In the oral composition of the present invention, the cooling enhancer is blended for the purpose of enhancing the cooling sensation possessed by the oral composition blended with a mint flavor and menthol. Examples of the cooling enhancer include L-menthyl lactate (L-menthyl lactate) and L-monomenthyl succinate

(L-monomethyluccinate) and 3- (L-menthoxy) propane-1,2-diol

(3- (L-Menthoxy) propane-1, 2-diol), L-3-hydroxybutanoic acid menthyl ester

(L-Mentryl-3-hydroxybutatylate), 2-hydroxypropyl L-Menthyl carbonate

(2-HydroxypropylL-menthylcarbonate), N-ethyl-p-menthane-3-carboxamide

(N-Ethyl-p-menthane-3-carboxamide), 2-isopropyl-N,2,3-trimethylbutanamide

(2-isoproyl-N, 2, 3-trimethylbutanamide) and the like. In addition, if the blending amount of the mint flavor is less than 0.05%, the mint feeling of the oral composition is very weak; if the amount of the mint flavor is more than 2.0%, the mint feeling of the oral composition becomes too prominent, and the flavor quality becomes strongly unpleasant. Also, if the blending amount of menthol is less than 0.1%, the cooling sensation of the oral composition is very weak; if the amount of menthol blended is more than 5%, the bitter taste of menthol will be strongly perceived, while the cooling sensation in the oral composition entering the mouth is too intense to be approximately painful. And, if the blending amount of the cooling enhancer is less than 0.05%, the cooling enhancer gives very weak cooling sensation enhancing effect in the oral composition; if the blending amount of the cooling enhancer is more than 3.0%, the bitterness and astringency of the cooling enhancer become prominent.

The spice extract may be, for example, as follows. As a single material, there are asafetida, indian caraway (japanese: アジョワン), anise, pimento (japonicas), onion, oregano, zanthoxylum, cardamomum, curry tree, caraway, cumin, green pepper, clove, pepper, coriander, saffron, japanese pepper, perilla, cinnamon, ginger, anise, sage, thyme, turmeric, polygonum hydropiper, tarragon, dill, capsicum, pure capsicum, nutmeg, garlic, vanilla, leek, shallot, bell pepper, fenugreek, fennel, black cumin, horseradish, mint, poppy seed, marjoram, mustard, zingiber mioga, allium chinense (buckwheat), radish, rosemary, bay leaf, horseradish, and the like; as the blended ingredients, five spice powder, grandma salad (Indian mixed pepper, Japanese: ガラムマサラ), curry powder, seven-flavor chili powder, pepper salt, grapefruit pepper, winter-made chili sauce (Japanese: か, ずり) and the like are mentioned.

Examples of the spice extract preferably used in the present invention include senna, capsicum, zanthoxylum bungeanum, cinnamon, black pepper, zingiber mioga, perilla, garlic, mustard, pimento, onion, cardamom, turmeric, and nutmeg. Examples of the method of extracting a spice component from a raw material spice as a spice extract include a solid-liquid extraction method using an extraction solvent, a steam distillation method, and a pressing method. As the extraction solvent for carrying out the solid-liquid extraction, water, an organic solvent, or an aqueous organic solvent solution can be suitably used. Examples of the organic solvent that can be used include petroleum ether, n-hexane, toluene, dichloroethane, chloroform, ether, ethyl acetate, acetone, methanol, ethanol, propanol, butanol, ethylene glycol, propylene glycol, and butylene glycol.

In the present invention, it is preferable to blend about 0.01% to 2.0% of the above spice extract in an oral composition containing a mint such as peppermint.

The spice extract-containing composition for oral use of the present invention may further contain food additives such as sweeteners, colorants, preservatives, thickening stabilizers, antioxidants, bittering agents, acidulants, emulsifiers, reinforcing agents, manufacturing agents, flavors, and the like, and may be used as various preparations.

Examples of the mint flavor and flavor other than menthol in the oral composition used in the present invention include citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, mandarin oil, and citrus oil; known essential oils or oleoresins such as allspice, fennel seed, basil, bay, cardamom, celery, clove, cinnamon, fennel, dill, garlic, caraway, cardamom peel, mustard, onion, capsicum, caraway, rosemary, and pepper; known isolated or synthetic flavors such as limonene, linalool, nerol, citronellol, geraniol, citral, eugenol, cinnamaldehyde, anethole, perillaldehyde, vanillin, γ -undecanolactone, allyl caproate, L-carvone, maltol, and the like; and the citrus essential oils, the spice essential oils, the compound citrus which mixes the synthetic spice according to the requirement and the blending spice which reflects the tastes of various fruits, etc.; in addition, oil-soluble base for chewing gum such as carotene, chlorophyll, and tocopherol; of course, the present invention is not limited to these exemplified substances.

Examples of the sweetener (including saccharide) used in the oral composition of the present invention include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-intensity sweeteners. Specific examples thereof include monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, and N-acetylglucosamine; disaccharides such as isophytose, sucrose, trehalose (トレハルロース), trehalose (トレハロース), neotrehalose, palatinose, maltose, melibiose, lactulose, and lactose; alpha-cyclodextrin, beta-cyclodextrin, isomaltooligosaccharide (isomaltose, isomaltotriose, panose (4-alpha-glucosylmaltose), etc.), oligo-N-acetylglucosamine, galactosucrose, galactopyranosyl (. beta.1-3) galactopyranosyl (. beta.1-4) glucopyranose, galactopyranosyl (. beta.1-3) glucopyranose, galactopyranosyl (. beta.1-6) galactopyranosyl (. beta.1-4) glucopyranose, galactopyranosyl (. beta.1-6) glucopyranose, xylooligosaccharide (xylotriose, xylobiose, etc.), gentiooligosaccharide (gentiobiose, gentiotriose, gentiotetraose, etc.), stachyose, gentiooligosaccharide (Japanese: テアンデオリゴ), Aspergillus niger oligosaccharide (Aspergillus niger disaccharide, etc.), etc.), Oligosaccharides such as palatinose oligosaccharide, palatinose syrup, fructooligosaccharide (kestose, nystose, etc.), fructofuranotetraose, polydextrose, maltose- β -cyclodextrin, maltooligosaccharide (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), raffinose, coupling sugar, soybean oligosaccharide, invert sugar, syrup, etc.; sugar alcohols such as isomalt, erythritol, xylitol, glycerol, sorbitol, パラチニット (trade name, i.e., reduced isomaltulose), maltitol, maltotetraitol, maltotriose, mannitol, lactitol, reduced isomalto-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, reduced maltose syrup, and reduced syrup; alpha-glucosyltransferase modified stevia sugar, aspartame, acesulfame potassium, alitame, licorice extract (glycyrrhizin), triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, saccharin sodium, sodium cyclamate, sucralose, stevia extract, stevia powder, dulcin, thaumatin, sweet tea extract, monellin extract, neotame, neohesperidin dihydrochalcone, fructosyltransferase modified stevia sugar, Brazil licorice extract, kiwi fruit extract, Momordica grosvenori extract, enzyme-treated licorice, enzyme-degraded licorice, and other high-intensity sweeteners; in addition, there are honey, fruit juice concentrate, etc. These sweeteners may be used alone or in any combination of two or more.

Further, colorants (pigments) used in the oral composition of the present invention include anthocyanins pigments such as purple sweet potato pigment, red cabbage pigment, elderberry pigment, grape juice pigment, grape skin pigment, purple corn pigment, red radish pigment, perilla pigment, red rice pigment, cowberry pigment, currant pigment, cranberry pigment, american raspberry pigment, mocha pigment, black cherry pigment, hibiscus pigment, black cowberry pigment, blackcurrant pigment, blackberry pigment, blueberry pigment, plum pigment, blueberry pigment, boysenberry pigment (japanese: ボイセンベリー pigment), mulberry pigment, purple yam pigment, raspberry pigment, red currant pigment, and poplar pigment as natural pigments; quinoid pigments such as cochineal, arnebia pigment, rubia pigment and lac pigment; flavonoid pigment such as cacao pigment, dioscin, jowar pigment, lignum Pterocarpi Indici pigment, Bulbus Allii Cepae pigment, fructus Tamarindi Indicae pigment, fructus kaki pigment, carob bean pigment, Glycyrrhrizae radix pigment, lignum sappan pigment, peanut pigment, fructus Juglandis pigment, safflower red pigment and safflower yellow pigment; azophilic pigments such as monascus pigment and monascus red pigment; and other pigments such as monascus yellow pigment, caramel pigment, curcumin pigment, Haizhou dichroa pigment, gardenia blue pigment, gardenia yellow pigment, gardenia red pigment, chlorophyllin, chlorophyll, spirulina blue pigment, etc., or synthetic tar-like pigments such as edible red No. 2, edible red No. 3, edible red No. 40, edible red No. 102, edible red No. 104, edible red No. 105, edible red No. 106, edible yellow No. 4, edible yellow No. 5, edible blue No. 1, edible blue No. 2, edible green No. 3, etc., natural pigment derivatives such as norbixin sodium, norbixin potassium, copper chlorophyllin, copper sodium chlorophyllin, and iron sodium chlorophyllin, and synthetic natural pigments such as beta-carotene, astaxanthin, canthaxanthin, riboflavin butyrate, and riboflavin 5' -sodium phosphate. Among them, preferred are β -carotene, carotenoid pigments, paprika pigments, mahogany pigments, alizarin pigments, orange pigments, gardenia pigments, chlorophyll, lithospermum pigments, erythrosine, lemon yellow, onion pigments, tomato pigments, marigold pigments, lutein and the like. These pigments may be used alone or in any combination of two or more.

Examples of the food or drink using the composition for oral cavity containing the spice extract of the present invention include various types such as livestock meat products including bread, dairy products, ham, sausage, etc., fish meat products including fish cake, cylindrical fish cake, etc., non-staple food products, pudding premixed flour, biscuit premixed flour, soup, jam, chewing gum, candy bar, soft candy, chocolate, biscuit, snack, pancake, rice fruit grain (japanese: あられ), steamed bread, lamb soup, jelly, etc., cold drinks including ice cream, ice dessert, etc., beverages including fruit juice, carbonated beverage, milk, etc., and delicacies. Among them, snacks, beverages, and the like, which require delicate flavors as luxuries, are effective if the oral composition containing the spice extract of the present invention is used. In particular, for example, if the composition for oral cavity containing the spice extract of the present invention is used in chewing gum, undesirable flavor such as bitterness and astringency attributable to the functional material is not perceived during chewing of the chewing gum, and 90% or more of the functional material is eluted into the mouth within about 3 minutes of the usual chewing time of the chewing gum, and is sufficiently absorbed into the body by being swallowed with saliva. That is, the functional material can sufficiently exhibit the functions of health maintenance, promotion, disease prevention, and the like in the chewing gum.

The spice extract-blended oral composition of the present invention is also applicable to dentifrices, dental gels, mouth rinses, mouth sprays, mouth foams, denture care products, troches, chewable tablets, strips directly attached to teeth, and the like.

Examples

The present invention will be described in more detail with reference to specific examples, but the present invention is not limited to these examples.

(example 1)

(preparation of spice extract)

The following extracts were used as the spice extracts, including the extracts of six-nerved spicebush root, capsicum, zanthoxylum bungeanum, cinnamon, and black pepper. Extracting herba Saussureae Involueratae extract with ethanol to obtain solid solution; the Capsici fructus extract is obtained by extracting Capsici fructus with solid-liquid extraction such as n-hexane, distilling under reduced pressure, and removing solvent. The Zanthoxylum bungeanum extract is obtained by solid-liquid extraction with diethyl ether; the cinnamon extract is obtained by distilling and extracting with water vapor; the black pepper extract is obtained by performing solid-liquid extraction with n-hexane, etc., distilling under reduced pressure, and removing the solvent.

(preparation of control chewing Gum)

As a control, a mint chewing gum containing the following components was prepared by a usual method.

[ Table 1]

TABLE 1

Name of raw material	Blending amount (% by weight)
		Gum bases	32.0
Maltitol	35.0
		Erythritol and its preparation method	20.0
Mannitol	4.0
		Reduced palatinose	3.0
Softening agent	1.0
		Acetylsulfanilic acid	0.1
Aspartame	1.0
		Coloring agent	0.1
Menthol	1.7
		Cooling and refreshing enhancer	0.8
Mint flavor	0.8
		Other perfumes	0.5
Meter	100.0

(example 2)

(preparation of a chewing Gum containing spice extract alone)

To the basic formulation of the mint chewing gum as the control, 1 of 5 kinds of spice extracts (six-nerved spicebush herb extract, capsicum extract, zanthoxylum bungeanum extract, cinnamon extract, black pepper extract) were blended, and 0.005 wt%, 0.04 wt%, and 0.20 wt% were blended, respectively, to prepare the mint chewing gum containing the spice extract.

(example 3)

(discussion of fragrance persistence)

4 well trained professional evaluators (evaluator A, B, C, D) compared the spice extract-containing chewing gum to the control for flavor persistence and evaluated the perceived flavor.

As a result, the control product incorporated a slight amount of menthol and the cooling enhancer, and kept a cool feeling, a mint taste, and a refreshing feeling for about 20 to 25 minutes from the start of chewing.

The following results, as to the flavor persistence of the spice extract-containing chewing gum, were obtained as shown in tables 2 to 6. Table 6 also shows how much the flavor duration of each of the spice extract-containing mint gums was extended compared to the control, taking the average of 4 evaluators.

[ Table 2]

[ Table 3]

[ Table 4]

[ Table 5]

[ Table 6]

The results in tables 2 to 6 lead to the following conclusions.

When the extract of the six-nerved licorice root is blended with 0.04 wt%, the flavor of one thorn and hot and spicy taste becomes prominent, the cool feeling becomes strong, and the persistence is also increased. If 0.20% by weight is blended, the cooling sensation is further enhanced and the sustainability is further increased.

When 0.04 wt% of the pepper extract is blended, a good refreshing feeling for smooth nose is felt, but the flavor is slightly heavy. If 0.20 wt% is blended, the flavor of the pepper is prominent, the tongue is tingling, and the refreshing feeling is sustained for a long time.

When the Zanthoxylum bungeanum extract is added in an amount of 0.04 wt%, the compatibility between the hot and spicy feeling stimulation and the cool feeling of Zanthoxylum bungeanum is good, and the duration of the cool feeling is greatly increased. When 0.20% by weight is blended, the hot and spicy feeling of Zanthoxylum bungeanum becomes more intense and the refreshing feeling sustainability is further increased.

In the case of cinnamon extract, when 0.04 wt% is blended, the flavor of cinnamon is prominent and the persistence of the cool feeling is slightly increased. If 0.20 wt% is blended, the flavor of cinnamon becomes very prominent, and the duration of flavor is further increased.

When the black pepper extract is added in an amount of 0.04 wt%, the intensity and persistence of the refreshing feeling due to the hot and spicy flavor of black pepper are increased. When the amount of black pepper is 0.20 wt%, the irritation of black pepper is further increased, and the intensity and the persistence of the cool feeling are further increased. In addition, if the amount of the extract is 0.005 wt%, the duration of the flavor is not changed in the case of using any of the extracts.

(example 4)

(preparation of chewing Gum containing spice extract)

As the spice extract, a combined mixture of zanthoxylum bungeanum extract and hexakistrodon japonicus extract at a weight ratio of 3: 1 was blended, and mint chewing gums were produced in the formulations shown in tables 7 and 8 below.

[ Table 7]

TABLE 7

Name of raw material	Blending amount (% by weight)
		Gum bases	32.0
Malt grain alcohol	35.0
		Erythritol and its preparation method	20.0
Mannitol	4.0
		Reduced palatinose	3.0
Softening agent	1.0
		Acetylsulfanilic acid	0.1
Aspartame	1.0
		Coloring agent	0.1
Spice extract (Japanese pepper-mythic grass)	0.1
		Menthol	１.７
Cooling and refreshing enhancer	0.8
		Mint flavor	0.8
Other flavors 0.	4
		Meter	100.0

[ Table 8]

TABLE 8

Name of raw material	Blending amount (% by weight)
		Gum bases	30.0
Maltitol	36.0
		Erythritol and its preparation method	20.0
Mannitol	4.0
		Reduced palatinose	4.0
Softening agent	1.0
		Acetylsulfanilic acid	0.1
Aspartame	1.0
		Coloring agent	0.1
Spice extract (Japanese pepper-six immortal grass)	0.1
		Menthol	2.0
Cooling and refreshing enhancer	0.8
		Mint flavor	0.6
Other perfumes	0.3
		Meter	100.0

Well-trained professional evaluators evaluated the sustainability and perceived flavor of the spice extract-containing chewing gums.

In the mint chewing gum having the formulation shown in table 7, when the combination of spice extracts (zanthoxylum bungeanum and six-nerved spicebush) is used, the flavor lasts for about 50 to 70 minutes from the start of chewing. In addition, in the mint chewing gums of the formulations of table 7, when the combined spice extracts were replaced with an equivalent (0.1 wt%) of the spice extracts alone (the other chewing gum components were the same), the respective flavor durations were as follows.

(replacement by) black pepper extract: 30 to 40 minutes

A pepper extract: 25 to 35 minutes

Japanese pepper extract: 35 to 45 minutes

The six-god grass extract: 35 to 45 minutes

It is understood that the effect of flavor persistence is expected to be large when the flavor extract is contained in the chewing gum in an amount of about 0.01 to 2.0 wt%.

It is further understood that the flavor duration time is about 25 to 45 minutes in the case of using the spice extract alone, and about 50 to 70 minutes in the case of a composition in which 2 spice extract components are combined.

(example 5)

It was confirmed that when a spice extract other than the spice extracts used in examples 2 to 4, namely, each of the extracts of zingiber mioga, perilla, garlic, mustard, pimentos, onion, cardamom, turmeric and nutmeg, was used, the same remarkable flavor-sustaining effect was exhibited.

Next, a dentifrice, a dental gel, an intraoral cleanser, an intraoral spray, an oral foam, a denture care product, a troche, a chewable tablet, and a strip to be attached directly to teeth, containing the spice extract of the present invention, are manufactured using a usual method. Their formulations are shown below. And the scope of the present invention is not limited thereto.

(example 6)

The dentifrice was manufactured according to the following formulation.

(example 8)

(example 9)

An oral spray was made according to the following formulation.

(example 10)

The oral cavity foaming agent was prepared according to the following formulation.

(example 11)

Denture care products were made according to the following formulation.

(example 12)

The buccal tablet is prepared according to the following formula.

(example 13)

Chewable tablets were made according to the following formulation.

(example 14)

Strips attached directly to the teeth were made according to the following formulation.

Possibility of industrial utilization

The composition for oral cavity containing the spice extract of the present invention has a remarkable effect of sustaining flavor, and is applicable not only to foods but also to various products.

This application claims priority based on japanese patent application No. 2011-.

Claims (4)

1. An oral composition containing spice extract,

the spice extract is at least selected from the group consisting of Sambucus nigra, Zanthoxylum bungeanum, Cinnamomum cassia, black pepper, Zingiber mioga, Perilla frutescens, Allium sativum, Pimenta dioica, Allium cepa, Amomum cardamomum, Curcuma longa, and Myristica fragrans,

the spice extract is blended in a proportion of 0.01-2.0%.

2. The oral composition of claim 1, further blended in the following proportions: 0.05-2.0% of mint flavor, 0.1-5% of menthol, 0.05-3.0% of L-menthyl lactate, L-monomenthyl succinate, 3- (L-menthoxy) propane-1,2-diol, L-3-menthyl hydroxybutyrate, 2-hydroxypropyl L-menthyl carbonate, N-ethyl-p-menthane-3-carboxamide or 2-isopropyl-N,2, 3-trimethylbutanamide.

3. A food or drink characterized by containing the spice-extract-containing oral composition according to claim 1 or 2.

4. The oral composition of claim 1 or 2, wherein the oral composition is in a form selected from the group consisting of a dentifrice, a dental gel, an oral rinse, an oral spray, a foam, a denture care product, a troche, a chewable tablet, a chewing gum, and a strip of material that is directly attached to the teeth.