JP2012041328A - Deodorizing composition - Google Patents
Deodorizing composition Download PDFInfo
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- JP2012041328A JP2012041328A JP2010242902A JP2010242902A JP2012041328A JP 2012041328 A JP2012041328 A JP 2012041328A JP 2010242902 A JP2010242902 A JP 2010242902A JP 2010242902 A JP2010242902 A JP 2010242902A JP 2012041328 A JP2012041328 A JP 2012041328A
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- 239000000203 mixture Substances 0.000 title claims abstract description 55
- 230000001877 deodorizing effect Effects 0.000 title claims abstract description 25
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000005487 catechin Nutrition 0.000 claims abstract description 20
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 16
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 16
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 15
- 229950001002 cianidanol Drugs 0.000 claims abstract description 13
- 208000035985 Body Odor Diseases 0.000 claims abstract description 9
- 206010040904 Skin odour abnormal Diseases 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 239000002781 deodorant agent Substances 0.000 claims description 42
- 240000002234 Allium sativum Species 0.000 claims description 35
- 235000004611 garlic Nutrition 0.000 claims description 35
- 235000003373 curcuma longa Nutrition 0.000 claims description 19
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 17
- 235000013976 turmeric Nutrition 0.000 claims description 17
- 206010006326 Breath odour Diseases 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 244000163122 Curcuma domestica Species 0.000 claims description 13
- 244000008991 Curcuma longa Species 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 11
- 150000001765 catechin Chemical class 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 230000002550 fecal effect Effects 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 235000014375 Curcuma Nutrition 0.000 claims description 4
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 4
- 235000013402 health food Nutrition 0.000 claims description 4
- 210000002784 stomach Anatomy 0.000 claims description 4
- 239000002775 capsule Substances 0.000 claims description 3
- 235000013373 food additive Nutrition 0.000 claims description 3
- 239000002778 food additive Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 241001512940 Curcuma amada Species 0.000 claims description 2
- 235000018453 Curcuma amada Nutrition 0.000 claims description 2
- 244000164439 Curcuma angustifolia Species 0.000 claims description 2
- 235000003395 Curcuma angustifolia Nutrition 0.000 claims description 2
- 235000003398 Curcuma aromatica Nutrition 0.000 claims description 2
- 235000003393 Curcuma xanthorrhiza Nutrition 0.000 claims description 2
- 244000164418 Curcuma xanthorrhiza Species 0.000 claims description 2
- 239000002552 dosage form Substances 0.000 claims description 2
- 241000723267 Diospyros Species 0.000 claims 2
- 239000003212 astringent agent Substances 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 description 12
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- 241000196324 Embryophyta Species 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
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- 238000002156 mixing Methods 0.000 description 3
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- 235000013616 tea Nutrition 0.000 description 3
- XMOCLSLCDHWDHP-DOMZBBRYSA-N (-)-gallocatechin Chemical compound C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-DOMZBBRYSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000003405 Curcuma zedoaria Nutrition 0.000 description 2
- 240000009138 Curcuma zedoaria Species 0.000 description 2
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 2
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- 241000234299 Zingiberaceae Species 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
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- 235000013372 meat Nutrition 0.000 description 2
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- -1 stereoisomers Chemical class 0.000 description 2
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- 229930013915 (+)-catechin Natural products 0.000 description 1
- 235000007219 (+)-catechin Nutrition 0.000 description 1
- LSHVYAFMTMFKBA-CTNGQTDRSA-N (-)-catechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-CTNGQTDRSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
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- 235000007355 (-)-epicatechin Nutrition 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- 229930014124 (-)-epigallocatechin gallate Natural products 0.000 description 1
- 235000004911 (-)-epigallocatechin gallate Nutrition 0.000 description 1
- WMBWREPUVVBILR-NQIIRXRSSA-N (-)-gallocatechin gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-NQIIRXRSSA-N 0.000 description 1
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- 241000208140 Acer Species 0.000 description 1
- 241001143500 Aceraceae Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 240000006914 Aspalathus linearis Species 0.000 description 1
- 235000009524 Curcuma mangga Nutrition 0.000 description 1
- 240000002933 Curcuma mangga Species 0.000 description 1
- 240000005629 Curcuma phaeocaulis Species 0.000 description 1
- 235000003391 Curcuma phaeocaulis Nutrition 0.000 description 1
- 241000963390 Curcuma wenyujin Species 0.000 description 1
- 235000003394 Curcuma wenyujin Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- OEIJRRGCTVHYTH-UHFFFAOYSA-N Favan-3-ol Chemical compound OC1CC2=CC=CC=C2OC1C1=CC=CC=C1 OEIJRRGCTVHYTH-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 244000070646 Solanum topiro Species 0.000 description 1
- 235000018256 Solanum topiro Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000004440 column chromatography Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
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- 235000021438 curry Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- VFSWRBJYBQXUTE-UHFFFAOYSA-N epi-Gallocatechin 3-O-gallate Natural products Oc1ccc2C(=O)C(OC(=O)c3cc(O)c(O)c(O)c3)C(Oc2c1)c4cc(O)c(O)c(O)c4 VFSWRBJYBQXUTE-UHFFFAOYSA-N 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000021398 garlic paste Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 238000004255 ion exchange chromatography Methods 0.000 description 1
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- 229940041616 menthol Drugs 0.000 description 1
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- 239000002808 molecular sieve Substances 0.000 description 1
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- 239000004570 mortar (masonry) Substances 0.000 description 1
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- 229940072113 onion extract Drugs 0.000 description 1
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- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
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Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
本発明は、口臭、体臭、加齢臭や便臭の消臭用の消臭組成物に関する。より好ましくは、ニンニク臭の消臭用の消臭組成物に関する。 The present invention relates to a deodorant composition for deodorizing bad breath, body odor, aging odor and fecal odor. More preferably, the present invention relates to a deodorant composition for deodorizing garlic odor.
ニンニクはユリ科アリウム（allium）属植物の鱗茎に由来する食材であり、香辛料として、また滋養強壮力の強い栄養源として古くから用いられてきた。しかしながら、ニンニクを用いた料理が好きであるにもかかわらず、食後から翌日にわたってその独特の不快な臭いが口臭に残りやすいため、ニンニクを用いた料理を食するのを避ける人々が多いのが現実である。このようなニンニク臭を弱めたり、消臭するために従来から種々の方法が開発されてきた。 Garlic is a food derived from the bulb of the allium plant of the lily family, and has been used for a long time as a spice and as a nutrient source with a strong nutritional strength. However, despite the fact that they like cooking using garlic, many people avoid eating garlic cooking because their unique unpleasant odor tends to remain in the bad breath from the next day after eating. It is. Various methods have been developed in the past to weaken or deodorize the garlic odor.
例えば、特開平１０−７５３９号公報には、フラボノイド類を含有するアスパラサス・リネアリス、一般名ルイボス・クラウンを消臭成分とすることを特徴とするニンニク用消臭剤が記載されている。特開２００２−１０４９８７号公報には、セリ科植物の搾汁または抽出物を有効成分とする消臭剤が記載されている。また、特開平１１−２１５９６１号公報には、すり下ろしたニンニク又はニンニク搾汁にタマネギエキス及びビタミンＢ１を添加することを特徴とするニンニクの消臭方法が記載されている。 For example, Japanese Patent Laid-Open No. 10-7539 discloses a deodorant for garlic characterized by using asparasas lineias containing flavonoids and a general name rooibos crown as a deodorant component. Japanese Patent Application Laid-Open No. 2002-104987 describes a deodorant containing a squeezed or extract of an Aceraceae plant as an active ingredient. JP-A-11-215961, deodorizing method of garlic, characterized by addition of onion extract and vitamin B 1 garlic or garlic juice was grated is described.
本発明は、口臭、体臭、加齢臭や便臭の消臭用の新規な消臭組成物を提供することを課題とする。特に、ニンニク臭の消臭用の新規な消臭組成物を提供することを課題とする。 An object of the present invention is to provide a novel deodorant composition for deodorizing bad breath, body odor, aging odor, and stool odor. In particular, it is an object to provide a novel deodorant composition for deodorizing garlic odor.
本発明者は上記課題を解決するために鋭意検討した結果、従来提案されているもの以外にも優れたニンニク消臭効果を有する組成物を見出し、本発明を完成するに到った。 As a result of intensive studies to solve the above problems, the present inventors have found a composition having an excellent garlic deodorizing effect other than those conventionally proposed, and have completed the present invention.
すなわち、本発明は、
（１）柿渋とカテキンを含有することを特徴とする消臭組成物、
（２）さらに、ガジュツを含有することを特徴とする上記（１）項に記載の消臭組成物、
（３）カテキンが茶抽出物であることを特徴とする上記（１）又は（２）項に記載の消臭組成物、
（４）口臭、体臭、加齢臭及び便臭からなる群より選ばれる少なくとも１つの臭いを消臭する上記（１）〜（３）項のいずれかに記載の消臭組成物、
（５）口臭を消臭する上記（４）項に記載の消臭組成物、
（６）口臭が、胃から発生するニンニク臭である上記（５）項に記載の消臭組成物、
（７）食前に服用される上記（１）〜（６）項のいずれかに記載の消臭組成物、
（８）さらに、ウコンを含有することを特徴とする上記（１）〜（７）項のいずれかに記載の消臭組成物、
（９）剤形が、顆粒剤、散剤、錠剤、カプセル剤又は液剤である上記（１）〜（８）項のいずれかに記載の消臭組成物、及び
（１０）食品、健康食品又は食品添加物である上記（１）〜（９）項のいずれかに記載の消臭組成物
に関する。
That is, the present invention
(1) Deodorant composition characterized by containing persimmon astringent and catechin,
(2) The deodorant composition as described in (1) above, further comprising a jar
(3) The odor eliminating composition as described in (1) or (2) above, wherein the catechin is a tea extract,
(4) The deodorant composition according to any one of (1) to (3) above, which deodorizes at least one odor selected from the group consisting of bad breath, body odor, aging odor, and fecal odor.
(5) The deodorizing composition according to the above (4), which deodorizes bad breath.
(6) The deodorant composition according to the above (5), wherein the bad breath is a garlic odor generated from the stomach,
(7) The deodorant composition according to any one of (1) to (6) above, which is taken before meals,
(8) The deodorant composition according to any one of (1) to (7) above, which further contains turmeric,
(9) The deodorizing composition according to any one of (1) to (8) above, wherein the dosage form is a granule, powder, tablet, capsule or liquid, and (10) food, health food or food It is related with the deodorizing composition in any one of said (1)-(9) item which is an additive.
本発明の消臭組成物を体内に摂取することにより、口臭、体臭、加齢臭又は便臭を消臭することができる。本発明の消臭組成物は、特に口臭の消臭に効果があり、その中でもニンニク含有食品を食した後に胃から発生するニンニク臭の消臭に効果がある。 By ingesting the deodorant composition of the present invention into the body, bad breath, body odor, aging odor or fecal odor can be eliminated. The deodorant composition of the present invention is particularly effective in deodorizing halitosis, and in particular, is effective in deodorizing garlic odor generated from the stomach after eating a garlic-containing food.
本発明に用いられる柿渋は、渋柿の未熟な果実を破砕し、圧搾して得られた渋柿液を醗酵させ、熟成して得られるものである。柿渋は、通常液体であるが、自体公知の方法により濃縮してエキスとしてもよく、粉末化させてもよい。 The persimmon astringent used in the present invention is obtained by crushing an immature fruit of a persimmon and fermenting and aging a persimmon liquid obtained by pressing. The persimmon astringent is usually a liquid, but it may be concentrated by a method known per se to obtain an extract or may be powdered.
柿渋を製造する方法としては、例えば、まず、青い未熟な渋柿を収穫し、突き臼や破砕機等で破砕し、スクリュープレス等で圧搾して渋柿液を得た後、その渋柿液に柿酵母を添加し、約１〜１０日程度醗酵させることにより、柿渋を得る方法等が挙げられる。渋柿液を醗酵させた液を約１〜４年程度熟成させてもよい。
柿渋の調製は、濾布や、各種のフィルター、メッシュ金網などを用いて通常の方法で行うことができる。この場合、加圧して作業効率を高めてもよい。
As a method for producing the persimmon astringent, for example, first, a blue immature astringent persimmon is harvested, crushed with a mortar or a crusher, etc., and pressed with a screw press or the like to obtain a persimmon persimmon liquid. And the like, and the like. You may age the liquid which fermented the persimmon liquid for about 1-4 years.
The preparation of persimmon astringent can be performed by a usual method using a filter cloth, various filters, a mesh wire net, and the like. In this case, pressurization may be performed to increase work efficiency.
本発明に用いられるカテキンは、３−ヒドロキシフラバン
本発明において使用されるカテキンとしては、茶から抽出されるカテキンが好ましい。
カテキンを茶から抽出する方法としては、自体公知の方法が用いられ、特に限定されないが、例えば、茶葉から水、熱水、有機溶媒、含水有機溶媒等により抽出してカテキンを得ることができる。さらに、得られたカテキン抽出物を精製してもよい。
The catechin used in the present invention is preferably catechin extracted from tea.
As a method for extracting catechin from tea, a method known per se can be used, and is not particularly limited. Furthermore, the obtained catechin extract may be purified.
精製は、公知の精製法を適当に組み合わせて行うことができる。例えば、液−液分配、有機溶媒沈澱、各種カラムクロマトグラフィー（例えば高速液体クロマトグラフィー、シリカゲルクロマトグラフィー、分子ふるいクロマトグラフィー、イオン交換クロマトグラフィー、逆相クロマトグラフィーなど）、結晶化等を使用することができる。 Purification can be performed by appropriately combining known purification methods. For example, liquid-liquid partitioning, organic solvent precipitation, various column chromatography (eg, high performance liquid chromatography, silica gel chromatography, molecular sieve chromatography, ion exchange chromatography, reverse phase chromatography, etc.), crystallization, etc. Can do.
本発明の消臭組成物は、さらにショウガ科ウコン属の多年草を含有するのが好ましい。ショウガ科ウコン属の多年草としては、例えば、ガジュツ（Curcuma zedoaria）、ウコン（Curcuma longa）、マンゴージンジャー（Curcuma amada）、東インドアロールート（Curcuma angustifolia）、キョウオウ（Curcuma aromatica）、トムラワック（Curcuma mangga）、Curcuma kwangsinensis、Curcuma phaeocaulis、Curcuma wenyujin、Curcuma xanthorrhiza等が挙げられる。本発明において使用されるショウガ科ウコン属の多年草は、根茎等、植物体のいずれの部分でもよく、複数の部位を混合してもよい。また、採取時期は特に限定されず、生のものでも、乾燥物でもよい。 The deodorant composition of the present invention preferably further contains a perennial plant belonging to the genus Turmeric genus. Examples of perennials of the genus Turmeric include Curcuma zedoaria, Turmeric (Curcuma longa), Mango Ginger (Curcuma amada), East Indoor Lowroot (Curcuma angustifolia), Curcuma aromatica, and Tomrawawak (Curcuma mangga) Curcuma kwangsinensis, Curcuma phaeocaulis, Curcuma wenyujin, Curcuma xanthorrhiza and the like. The perennials belonging to the genus Turmeric belonging to the ginger family used in the present invention may be any part of a plant body such as a rhizome, and a plurality of parts may be mixed. Moreover, the collection time is not particularly limited, and it may be raw or dry.
本発明の消臭組成物は、上記ショウガ科ウコン属の多年草の中でも、消臭効果の観点から、ガジュツ（Curcuma zedoaria、別名：紫ウコン）を含有するのがより好ましい。使用される部位としては、主に根茎であり、これを粉砕し、粉末化したもの等を使用する。本発明に使用されるガジュツは、未精製のものでもよく、自体公知の方法により精製したものであってもよい。 Among the perennials belonging to the genus Turmeric belonging to the ginger family, the deodorant composition of the present invention more preferably contains gadget (Curcuma zedoaria, also known as purple turmeric) from the viewpoint of deodorizing effect. As a part to be used, a rhizome is mainly used, which is pulverized and powdered. The gadget used in the present invention may be unpurified or purified by a method known per se.
本発明の消臭組成物は、ショウガ科ウコン属の多年草として、さらにウコン（別名：秋ウコン、ターメリック（turmeric））を含有してもよい。使用される部位としては、主に根茎であり、これを粉砕し、粉末化したもの等を使用する。本発明に使用されるウコンは、未精製のものでもよく、自体公知の方法により精製したものであってもよい。本発明の消臭組成物にウコンを含有させることにより、消臭効果に加えて二日酔い防止効果を有することができる。 The deodorant composition of the present invention may further contain turmeric (also known as autumn turmeric, turmeric) as a perennial plant belonging to the genus Turmeric. As a part to be used, a rhizome is mainly used, which is pulverized and powdered. The turmeric used in the present invention may be unpurified or purified by a method known per se. By including turmeric in the deodorant composition of the present invention, in addition to the deodorant effect, it can have a hangover prevention effect.
本発明の消臭組成物は、柿渋とカテキン、好ましくはガジュツ、所望によりウコンを常法により、例えば、混合機等を用いて混合して製造することができる。さらに、所望により、当該混合物を濃縮、乾燥してもよい。これらの処理は、自体公知の方法により行うことができる。 The deodorant composition of the present invention can be produced by mixing persimmon astringent and catechin, preferably gadget, and optionally turmeric by a conventional method, for example, using a mixer or the like. Further, if desired, the mixture may be concentrated and dried. These treatments can be performed by a method known per se.
濃縮は、公知の濃縮法を適当に組み合わせて行うことができる。例えば、約５分〜２時間、約４０〜１２０℃の温度の条件等で加熱して行うことができる。濃縮は、常圧下で行ってもよいし、減圧下で行ってもよい。 Concentration can be performed by appropriately combining known concentration methods. For example, it can be performed by heating under conditions of a temperature of about 40 to 120 ° C. for about 5 minutes to 2 hours. Concentration may be performed under normal pressure or under reduced pressure.
また、乾燥は、公知の乾燥法、例えば、スプレードライ法、棚乾燥、回転式乾燥または凍結乾燥法等の方法によって行うことができる。乾燥温度及び乾燥時間は、要求される品質により適宜決定することができるが、例えば、加熱して乾燥する場合、約５０〜１５０℃の温度で約５分〜２４時間の条件で行うことができる。乾燥も、常圧下で行ってもよいし、減圧下で行ってもよい。 The drying can be performed by a known drying method such as a spray drying method, a shelf drying method, a rotary drying method or a freeze drying method. The drying temperature and drying time can be appropriately determined depending on the required quality. For example, when drying by heating, the drying temperature and drying time can be performed at a temperature of about 50 to 150 ° C. for about 5 minutes to 24 hours. . Drying may also be performed under normal pressure or under reduced pressure.
本発明の消臭組成物は、常法により、例えば、顆粒剤、散剤、錠剤、カプセル剤、液剤等の形態とすることができる。さらに、例えば、賦形剤（単糖類、二糖類、可溶性多糖類等）、香料（ペパーミント、メントール等）、ビタミン類（ビタミンＢ１、ビタミンＣ、ビタミンＥ等）、甘味料（スクラロース、アセスルファムＫ等）、矯味剤等を加えてもよい。 The deodorant composition of this invention can be made into forms, such as a granule, a powder, a tablet, a capsule, a liquid agent, by a conventional method. Furthermore, for example, excipients (monosaccharides, disaccharides, soluble polysaccharides, etc.), flavorings (peppermint, menthol, etc.), vitamins (vitamin B 1 , vitamin C, vitamin E, etc.), sweeteners (sucralose, acesulfame K) Etc.), a flavoring agent and the like may be added.
また、本発明の消臭組成物は、食品、健康食品、食品添加物とすることもできる。例えば、消臭機能を持たせた飴類（あめ、飴玉、粉あめ、水飴など）、キャンディー類、ゼリー類、メープルシロップ、スナック菓子等の菓子類、サプリメント等の健康食品などの形態であってもよい。 Moreover, the deodorant composition of this invention can also be used as a foodstuff, health food, and a food additive. For example, it is in the form of candy (such as candy, candy balls, powdered candy, water candy, etc.), candy, jelly, maple syrup, snack confectionery and other health foods such as supplements. Also good.
また、上記消臭組成物を、ニンニクを含有する加工食品の製造時に食品添加物として混合することにより、ニンニク臭が抑制されたニンニク含有加工食品とすることができる。さらに、食後に不快な口臭を生じないニンニク含有加工食品を製造することができる。当該加工食品としては、キムチ、ニンニク漬物（例、みそ漬、しょうゆ漬）、焼飯、ギョーザ、ニンニクペースト、焼き肉、焼肉のタレ、ラーメンスープ、ビーフカレーまたはかつおのたたきの付けたれ、牛肉のたたきのたれ等、通常ニンニクを含有する加工食品等の食品が挙げられる。 Moreover, it can be set as the garlic containing processed food by which the garlic smell was suppressed by mixing the said deodorizing composition as a food additive at the time of manufacture of the processed food containing a garlic. Furthermore, the garlic containing processed food which does not produce an unpleasant bad breath after a meal can be manufactured. The processed foods include kimchi, garlic pickles (eg, miso pickles, soy sauce pickles), grilled rice, gyoza, garlic paste, grilled meat, grilled meat sauce, ramen soup, beef curry or bonito sauce, Foods such as processed foods that normally contain garlic, such as sauce.
本発明の消臭組成物は、食前、食中、食後のいずれに摂取してもよいが、消臭効果の観点から、食前に摂取するのが好ましい。 The deodorant composition of the present invention may be taken before, during or after a meal, but is preferably taken before a meal from the viewpoint of a deodorizing effect.
本発明の消臭組成物を体内に摂取することにより、口臭、体臭、加齢臭又は便臭を消臭することができる。本発明の消臭組成物は、特に口臭の消臭に効果があり、その中でもニンニク含有食品を食した後に胃から発生するニンニク臭の消臭に特に効果がある。 By ingesting the deodorant composition of the present invention into the body, bad breath, body odor, aging odor or fecal odor can be eliminated. The deodorant composition of the present invention is particularly effective in deodorizing halitosis, and in particular, is particularly effective in deodorizing garlic odor generated from the stomach after eating a garlic-containing food.
以下に、本発明の実施例を提示するが、本発明は以下の実施例に限定されるものではない。 Examples of the present invention are presented below, but the present invention is not limited to the following examples.
実施例１
緑茶抽出物（ビーエイチエヌ株式会社製、商品名：GreenTea PE、カテキン類84.8%含有）0.2 gを90℃の水で溶かして、柿渋（株式会社トミヤマ製、マイルドタイプ）3 mLと混合し、浄水で100 mLの液状の消臭組成物とした。
Example 1
Dissolve 0.2 g of green tea extract (manufactured by BN Co., Ltd., trade name: GreenTea PE, catechins 84.8%) in water at 90 ° C, mix with 3 mL of persimmon shibu (made by Tomiyama Co., Ltd., mild type) A 100 mL liquid deodorant composition was obtained.
実施例２
緑茶抽出物（ビーエイチエヌ株式会社製、商品名：GreenTea PE、カテキン類84.8%含有）2 gとガジュツの粉末（株式会社栃本天海堂製）20 gを、柿渋（株式会社トミヤマ製、マイルドタイプ）30 mLに混合し、当該粘土状の混合物を篩い（日本薬局方ふるい番号18号（篩いの呼び寸法850μｍ））で押し出し、60℃で4時間乾燥させることにより、22.5 gの顆粒状の消臭組成物を得た。
Example 2
2 g of green tea extract (trade name: GreenTea PE, containing 84.8% catechins) and 20 g of gadget powder (manufactured by Tochimoto Tenkaido Co., Ltd.) 22.5 g of granular deodorant composition by mixing with mL and extruding the clay-like mixture with a sieve (Japanese Pharmacopoeia Sieve No. 18 (sieve nominal size 850 μm)) and drying at 60 ° C. for 4 hours I got a thing.
実施例３
緑茶抽出物（ビーエイチエヌ株式会社製、商品名：GreenTea PE、カテキン類84.8%含有）2 gとガジュツの粉末（株式会社栃本天海堂製）10 g及びウコンの粉末（株式会社栃本天海堂製）10 gを、柿渋（株式会社トミヤマ製、マイルドタイプ）30 mLに混合し、当該粘土状の混合物を篩い（日本薬局方ふるい番号18号（篩いの呼び寸法850μｍ））で押し出し、60℃で4時間乾燥させることにより、22.5 gの顆粒状の消臭組成物を得た。
Example 3
2 g of green tea extract (manufactured by BN Co., Ltd., trade name: GreenTea PE, containing 84.8% catechins) and 10 g of gadget powder (manufactured by Tochimoto Tenkaido Co., Ltd.) g is mixed with 30 mL of Shibubu (Tomiyama Co., Ltd., mild type), and the clay-like mixture is extruded with a sieve (Japanese Pharmacopoeia Sieve No. 18 (nominal size of sieve: 850 μm)) for 4 hours at 60 ° C. By drying, 22.5 g of a granular deodorant composition was obtained.
試験例１
男女３名を被験者として、実施例１で得られた液状の消臭組成物100 mLを夕食前に服用し、ニンニク含有料理（塩ホルモンニンニク炒め、野菜炒めニンニク増量、豚キムチ炒めニンニク増量、鶏モモトマト炒めニンニク増量、キムチそばめしニンニク増量）を食してもらった。併せて、アルコール類も飲用してもらった。その後、食後当日と翌朝の呼気の官能検査とブレスチェッカー（株式会社タニタ製）による測定を行った。ブレスチェッカー値は、値が大きいほど臭いが強く、最大値は５、最小値は０である。結果を表１に示す。
Test example 1
Three male and female subjects took 100 mL of the liquid deodorant composition obtained in Example 1 before dinner. Dish containing garlic (salt-hormone garlic stir-fry, vegetable stir-fry garlic increase, pork kimchi stir-fry garlic increase, chicken Peach tomato stir-fried garlic increase, kimchi buckwheat garlic increase). In addition, alcohol was also drunk. Then, the sensory test of breath on the day after the meal and the next morning and the measurement with a breath checker (manufactured by TANITA Corporation) were performed. The larger the value, the stronger the smell, and the maximum value is 5 and the minimum value is 0. The results are shown in Table 1.
表１から明らかなように、呼気の官能検査は、夕食後当日は口臭がするが、翌朝では口臭がしないという結果が得られた。また、夕食後当日の呼気のブレスチェッカー値は、いずれの被験者も高い値を示したのに対し、翌朝のブレスチェッカー値は、いずれの被験者も０を示した。以上の結果より、実施例１の消臭組成物により、ニンニク臭やアルコール臭等の口臭が顕著に消臭されたことが判った。 As is clear from Table 1, the sensory test of breath gave a bad breath on the day after dinner, but no breath bad on the next morning. In addition, the breath checker value of the breath on the day after dinner showed a high value for all subjects, while the breath checker value for the next morning showed 0 for all subjects. From the above results, it was found that bad smell such as garlic odor and alcohol odor was remarkably deodorized by the deodorant composition of Example 1.
試験例２
男女１９名を被験者として、実施例２で得られた顆粒状の消臭組成物2.25 gを夕食前に服用し、ニンニク含有料理を食してもらった。その後、食後当日と翌朝の呼気の官能検査を行った。結果を表２に示す。ブレスチェッカー（株式会社タニタ製）による測定を行った場合は、その値も示す。
Test example 2
With 19 men and women as subjects, 2.25 g of the granular deodorant composition obtained in Example 2 was taken before dinner, and garlic-containing dishes were eaten. Thereafter, a sensory test was conducted on the day after meal and the next morning. The results are shown in Table 2. When measurement is performed with a breath checker (manufactured by Tanita Co., Ltd.), the value is also shown.
ニンニク消臭効果の判定基準
１：全く臭わない。
２：少しだけ臭うような気がする。
３：息をかけられると臭う。
４：側にいるだけで臭う。
Judgment criteria of garlic deodorizing effect 1: No odor at all.
2: I feel a little smelly.
3: Smell when breathed.
4: It smells just by being on the side.
表２から明らかなように、呼気の官能検査結果は、夕食後当日はニンニク臭がする被験者がいたが、翌朝ではほとんどの被験者についてニンニク臭が全くしないという結果が得られた。このことは、一部の被験者について行ったブレスチェッカー値の結果から明らかである。以上の結果より、実施例２の消臭組成物により、ニンニク臭が顕著に消臭されたことが判った。 As is apparent from Table 2, the results of the sensory test on exhalation showed that some subjects had a garlic odor on the day after dinner, but the next morning, most subjects had no garlic odor. This is evident from the results of breath checker values performed on some subjects. From the above results, it was found that the garlic odor was remarkably deodorized by the deodorant composition of Example 2.
本発明の消臭組成物を体内に摂取することにより、口臭、体臭、加齢臭又は便臭を消臭することができる。 By ingesting the deodorant composition of the present invention into the body, bad breath, body odor, aging odor or fecal odor can be eliminated.
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