JP7287446B2 - candy - Google Patents

Description

The present invention relates to candy, which can be used in the food, quasi-drug, or pharmaceutical fields.

For products belonging to the candy category, importance is placed on the sensual elements that are given to the oral cavity, including the throat, such as the "coolness" felt by menthol and the "refreshing feeling" felt by sourness.
In imparting a “cool feeling”, 1-menthol, which is a major component of peppermint essential oil and peppermint essential oil, is known as a substance that imparts a refreshing feeling. However, l-menthol has drawbacks such as its high volatility and lack of long-lasting cooling sensation and its bitter taste when added to food and drink.

It is widely practiced to add menthol, peppermint oil, peppermint oil, etc. to dentifrice compositions to impart a refreshing sensation, and there are many commercially available products containing these ingredients. In addition, many studies have been conducted to enhance the cooling sensation or to maintain the cooling sensation, and it has been found that a hair and body cleansing composition containing menthols and various cooling sensation agents has an excellent cooling effect and its persistence. It is known that fragrance compositions having a cooling sensation effect by combining menthols and various cooling agents are blended in oral compositions (Patent Documents 1 and 2). However, none of these techniques provides sufficient longevity of refreshing sensation, and is not satisfactory in suppressing the bitterness of menthol in oral compositions.

JP-A-2005-8535 Japanese Unexamined Patent Application Publication No. 2007-2005

SUMMARY OF THE INVENTION An object of the present invention is to provide a candy having both a long-lasting refreshing feeling and a good flavor.

As a result of intensive studies to solve the above problems, the present inventors have found that green tea is added to at least one selected from the group consisting of ethyl-3-p-menthane-3-carboxamide acetate and monomenthyl succinate, which are cooling ingredients. A candy having both a long-lasting refreshing feeling and a good flavor can be prepared by combining at least one selected from the group consisting of extracts, peppermint extracts, elderberry extracts, sage, guava and tulsi extracts. I found

The aspects of the present invention obtained from such findings are as follows.
(1) (i) at least one selected from the group consisting of ethyl-3-p-menthane-3-carboxamide acetate and monomenthyl succinate, and (ii) green tea extract, peppermint extract, elderberry extract, sage , guava, and tulsi extract.
(2) The candy according to (1), wherein component (ii) is at least one selected from the group consisting of green tea extract and peppermint extract.
(3) The candy of (1) or (2), wherein component (i) comprises ethyl-3-p-menthane-3-carboxamide acetate and monomenthyl succinate.
(4) The candy of (2) or (3), wherein component (ii) comprises green tea extract and peppermint extract.

INDUSTRIAL APPLICABILITY According to the present invention, it has become possible to provide a candy having both a long-lasting refreshing feeling and a good flavor.

In the present invention, "ethyl-3-p-menthane-3-carboxamide acetate" is also referred to as WS-5, and is a compound excellent in cooling sensation that can be purchased commercially from Penta Manufacturing Co., etc. It is one type and is usually used as an additive for sweets and soft drinks as a flavoring agent.
The content of ethyl-3-p-menthane-3-carboxamide acetate is usually 0.00001 to 0.1 W/W% with respect to the total amount of the candy of the present invention, but from the aspect of the effect of the present invention, it is 0. 0001 to 0.1 W/W% is preferable, 0.001 to 0.1 W/W% is more preferable, and from a comprehensive point of view including the point that it does not impart an offensive taste or offensive odor, the more preferable content is 0.0001 to It is 0.01 W/W%. Addition in an amount exceeding 0.1 W/W % is not preferable because the unpleasant stimulating taste caused by ethyl-3-p-menthane-3-carboxamide acetate significantly reduces the feeling of ingestion.

In the present invention, "monomenthyl succinate" is, for example, a type of compound with excellent cooling sensation that can be purchased commercially from Tokyo Kasei Kogyo Co., Ltd., and is usually added to sweets, soft drinks, etc. as a flavoring agent. used as an agent.
The content of monomenthyl succinate is 0.0001-1 W/W%, preferably 0.004-0.5 W/W%, more preferably 0.01-0 .5 W/W%. When the blending amount is less than 0.0001 W/W%, the refreshing feeling cannot be sufficiently maintained, and when it exceeds 1 W/W%, the refreshing feeling is rather suppressed and flavor expression is inhibited, which is not preferable for use.

In the present invention, the term "green tea extract" refers to, for example, tea leaves obtained from the genus Camellia (eg, C. sinensis and C. assamica), such as Yabukita species or hybrids thereof, at 40 to 140 ° C. for 0.1 minute A concentrate of green tea leaf extract heat-treated for up to 120 hours may be purified by solvent extraction or using an adsorbent or the like. Commercially available products include, for example, the trade name “Purephenon” (manufactured by Ogawa Koryo Co., Ltd.), the trade name “Polyphenon” (manufactured by Tokyo Food Techno Co., Ltd.), the trade name “Theafran” (manufactured by Ito En Co., Ltd.), The name "Sunphenon" (manufactured by Taiyo Kagaku Co., Ltd.) or the like may be used.
The blending amount of the green tea extract is 0.0001 to 10 W/W%, preferably 0.01 to 5 W/W%, based on the total amount of the candy of the present invention. If the blending amount is 10 W/W% or more, bitterness is strongly expressed, which is not preferable for use.

In the present invention, the term "peppermint extract" refers to, for example, extracting from leaves or whole plants of peppermint belonging to the genus Labiatae (Mentha pipertia L. also known as mint) with an organic solvent such as water, carbon dioxide or ethanol, Alternatively, a concentrate of peppermint extract obtained by steam distillation may be purified by solvent extraction or using an adsorbent or the like. As commercially available products, for example, the trade name “Peppermint Extract BG” (Maruzen Pharmaceutical Co., Ltd.), the trade name “Mint Polyphenol” (Ogawa Koryo Co., Ltd.), and the like may be used.
The blending amount of the peppermint extract is 0.0001 to 10 W/W%, preferably 0.001 to 5 W/W%, more preferably 0.01 to 5 W/W% relative to the total amount of the candy of the present invention. %. If the blending amount is 10 W/W % or more, bitterness and astringency are strong, which is not preferable for use.

In the present invention, the "elderberry extract" is an extract or powder extracted and purified from the fruit of Sambucus nigra, which is a plant belonging to the genus Sambucus. Co., Ltd.), “elderberry extract powder” (Life Healthcare Co., Ltd.), and the like may be used.

In the present invention, "sage" is a powder or extract obtained by crushing or extracting and purifying the leaves or spikes of sage, which is a plant of the Labiatae family. Shokuhin Co., Ltd.), "Dried Sage Extract" (Ask Yakuhin Co., Ltd.), and the like may be used.

In the present invention, "guava" is a powder or extract obtained by pulverizing or extracting and purifying the leaves of guava, a plant belonging to the Myrtaceae family. "Guava leaves (powder)" (Peat Life Co., Ltd.) or the like may be used.

In the present invention, the "Tulsi extract" is an extract or powder obtained by extracting and purifying the leaves of Tulsi, a plant belonging to the Labiatae family. ) Sabinsa Japan Corporation), “Holy Basil Extract” (Bioactives Japan Co., Ltd.), etc. may be used.
The amounts of elderberry extract, sage, guava and tulsi extracts are 0.0001 to 10 W/W%, preferably 0.001 to 5 W/W%, based on the total weight of the candy of the present invention. If the blending amount is 10 W/W % or more, bitterness and astringency are strong, which is not preferable for use.

One embodiment of the candy of the present invention preferably contains at least one selected from the group consisting of green tea extract and peppermint extract, and particularly preferably contains green tea extract and peppermint extract.
Another embodiment of the candy of the present invention preferably comprises ethyl-3-p-menthane-3-carboxamide acetate and monomenthyl succinate.
A further embodiment of the candy of the present invention preferably comprises ethyl-3-p-menthane-3-carboxamide acetate, monomenthyl succinate, green tea extract.

The "candy" of the present invention is a solid substance that is mainly composed of sugar, sugar alcohol, starch syrup, etc., and is dissolved and chewed in the oral cavity. However, it is not limited to this, and its manufacturing method, shape, and packaging form such as a container are not limited. In addition to the above-mentioned ingredients, candy contains sugars and sugar alcohols (sugar, glucose, fructose, isomerized sugar, reduced starch syrup, maltitol, sorbitol, palatinit, erythritol, oligosaccharides, etc.), Salts (salt, etc.), sweeteners (aspartame, acesulfame potassium, sucralose, advantame, neotame, psicose, etc.), acidulants (citric acid, malic acid, tartaric acid, fumaric acid, ascorbic acid, phosphoric acid, etc.), flavors, coloring Foods, preservatives, minerals, vitamins, amino acids and salts thereof, herbal medicines, herbal extracts, caffeine, royal jelly, dietary fiber, etc. can be appropriately blended within a range that does not impair the effects of the present invention.

EXAMPLES The present invention will be described in more detail below with reference to Examples, Comparative Examples and Test Examples, but these are not intended to limit the scope of the present invention.

60 g of water was added to 167 g of sugar and 167 g of starch syrup, and the mixture was heated to dissolve and boiled down to prepare 300 g of candy dough. After that, each component was added to the candy dough so as to have the composition shown in Tables 1 to 6, and the mixture was molded and solidified by cooling to obtain hard candy (2.3 g per piece, 40 pieces per prescription). One of the obtained samples was tasted, and the cooling sensation 10 minutes after finishing licking was evaluated by four panelists for Examples 1 to 9 and Comparative Examples 1 to 4, and Examples 10 to 13 and Comparative Example 5. 10 was evaluated by three panelists using the VAS (Visual Analog Scale) method. That is, the left end of the straight line drawn horizontally was defined as “not feeling coolness” and the right end was defined as “very cool feeling”, and the degree of coolness was scored by measuring the distance from the left end. After calculating the average value for each sample, each control (Comparative Example 1 for Examples 1 and 2; Comparative Example 2 for Examples 3 to 5; Examples 6 to 8, 10 to 13, Comparative Example 5 The values were calculated with the cooling sensation of Comparative Example 3 for ∼8; Comparative Example 4 for Example 9; The peppermint extract used in the examples was "Mint Polyphenol" from Ogawa Koryo Co., Ltd., the green tea extract was "Pure Phenone" from Ogawa Koryo Co., Ltd., and the elderberry extract was "Elder" from Tradepia Co., Ltd. Sage powder is SB Foods Co., Ltd.’s “Sage Powder”, Guava powder is Peat Life Co., Ltd.’s “Guava Leaf (Powder)”, Tulsi Extract is Savinsa Japan Co., Ltd. Corporation "Tulsi SCFE" was used. In addition, the cassis extract of the comparative example is "Meiji Cassis Polyphenol (AC10)" from Meiji Food Materia Co., Ltd., the honey is "Pure Hungarian Acacia Honey" from Nisshin Honey Co., Ltd., and the elderflower extract is ( "Organic Elder Flower" of Seikatsu no Ki Co., Ltd. was extracted with hot water, and the propolis extract used was "Supercritical Extracted Propolis Extract Powder" of FAP Japan Co., Ltd. In addition, "perfume *" in the table includes ethyl-3-p-menthane-3-carboxamide acetate (WS-5), N,2,3-trimethyl-2-(1-methylethyl)butanamide (WS- 23) and monomenthyl succinate.

Compared to Comparative Example 1, it was confirmed that the cooling sensation of Examples 1 and 2 after 10 minutes was stronger.
Compared with Comparative Example 2, it was confirmed that the cooling sensation after 10 minutes was stronger in Examples 3 and 4, and that in Example 5, the cooling sensation was even stronger.
Compared with Comparative Example 3, it was confirmed that the refreshing sensation after 10 minutes was stronger in Examples 6 and 10 to 13, and that the refreshing sensation in Examples 7 and 8 was even stronger.
Compared to Comparative Example 4, it was confirmed that the refreshing feeling of Example 9 after 10 minutes was stronger.
In Examples 1 to 13, compared to Comparative Examples 1 to 4, which are controls, an effect of improving the persistence of the refreshing feeling 10 minutes after the end of licking was observed. In addition, it was found that the materials of Comparative Examples 5 to 8 and the cooling component of Comparative Example 10 did not have the effect of improving the persistence of the refreshing sensation 10 minutes after the end of licking.

INDUSTRIAL APPLICABILITY According to the present invention, it has become possible to provide a candy having both a long-lasting refreshing feeling and a good flavor. Therefore, by providing the present invention as pharmaceuticals, quasi-drugs, and foods, development of these industries is expected.

This application is based on Japanese Patent Application No. 2017-101767 filed on May 23, 2017 in Japan, the contents of which are all incorporated herein.

Claims (2)

(i) at least one selected from the group consisting of ethyl-3-p-menthane-3-carboxamide acetate and monomenthyl succinate; and (ii) from the group consisting of elderberry extract , guava , and tulsi extract A candy containing at least one selected type. 2. The candy of claim 1, wherein component (i) comprises ethyl-3-p-menthane-3-carboxamide acetate and monomenthyl succinate.