WO2003090704A1 - Foods having effect of eliminating bad breath - Google Patents

Abstract

It is intended to provide a composition for eliminating or preventing bad breath which contains a compound having an effect of eliminating bad breath in an amount efficacious for eliminating bad breath. In an embodiment, the above compound can exert an effect of suppressing the production of a volatile sulfide by bacteria in the oral cavity. In an embodiment, the above volatile sulfide is selected from the group consisting of hydrogen sulfide, methyl mercaptan and dimethyl sulfide. It is further intended to provide a composition for eliminating coat of the tongue containing a plant-origin preparation. In the composition for eliminating coat of the tongue, the plant-origin preparation contains a compound having an effect of eliminating coat of the tongue. In an embodiment, the above plant-origin preparation may be a press juice, a ground matter or a refined matter.

Description

 Description Food Technical field with tongue coating removal effect

 TECHNICAL FIELD The present invention relates to a food having an effect of removing bad breath or removing tongue coating and improving the hygiene state of the oral cavity. Background art

Bad breath means that the breath has an unpleasant odor and affects interpersonal relationships. In recent years, research on halitosis has progressed, and the substances causing halitosis are volatile sulfides such as hydrogen sulfide (H ₂ S), methyl mercaptan (CH ₃ SH), and dimethyl sulfide ((CH ₃ ) ₂ S). It has been confirmed that there is. When these volatile sulfides are present in the breath, the threshold for offensive odors is 1.5 ng Z10m1 breath for hydrogen sulfide, 0.5 ng / 10 ml breath for methyl mercaptan, and dimethyl sulfite. About 0.2 ng Zl Oml breath. Volatile sulfides are produced by oral bacteria metabolizing sulfur-containing amino acids. The main sources of volatile sulfide have been found to be plaque, sites with periodontal disease, saliva and tongue coating.

 Conventional methods for preventing and treating halitosis include the following five methods. Method 1: A method of disinfecting oral bacteria that cause bad breath using a disinfectant or an antibacterial agent. This is a reliable method in the sense that the causative bacteria can be killed. However, fungicides and antibacterials have side effects and can only be used for a short period of time. Although there are dentifrices containing fungicides or antibacterial agents, the amount of fungicides or antibacterial agents is small in order to prevent side effects, and a sufficient fungicidal effect cannot be expected.

Method 2: A method for making non-hazardous substances non-volatile with a mouthwash containing zinc chloride. This See, for example, Murata et al., Journal of the Japanese Society of Oral Health (THE JOUR NAL OFDEN TA L HEAL TH) 200, Vol. 52 No. 3, pp. 190-195. Has been posted. With this method, it is possible to temporarily suppress bad breath. However, this method is not a fundamental solution because it does not eliminate the cause of bad breath.

 Method 3: How to treat diseases that cause bad breath, such as periodontal disease. This method must be performed by a physician and cannot be easily performed by an individual.

 Method 4: A method of masking bad breath using a fragrance or the like. In this method, flavors such as mint are blended into gums and tablets to temporarily mask bad breath. However, the duration of the effect is very short.

 Method 5: A method to reduce bad breath-causing bacteria by physical cleaning. This includes brushing teeth and dentures with a toothbrush and removing tongue coating with a tanda cleaner. Means used for removing the tongue include a tongue brush and a tongue cleaner. However, these methods do not sufficiently remove tongue coating firmly attached between the tongue papillae and the tongue surface (particularly, the back of the tongue). Furthermore, there are concerns that the physical means may cause nausea and damage the tissue of the tongue surface, and physical means alone cannot always provide a satisfactory tongue coating removal effect. Removal of tongue coating by physical means is not an easy method. The conventional methods for preventing and treating bad breath have the above-mentioned problems. For this reason, there is a demand for a simple and easy-to-use tongue coating removal method that is excellent in the effect of removing tongue coating, not only by physical means.

As a method for chemically removing tongue coating, Japanese Patent Application Laid-Open No. Hei 9-252221 discloses an enzyme selected from N-acetylmillamidase, mu-nolysin, lysozyme, levanase and lipase, A tongue coating remover characterized in that it is used in combination with one or more kinds of surfactants selected from betaine type, N-acyltaurine type, methyldarcosyl ester type, dialkyl sulfosuccinic acid type and monoacyl phosphate type. Proposed. However, this tongue coating remover is expected to slightly improve the flavor by adding an optional component such as a sweetener in addition to the above-mentioned essential components, but the tongue coating remover containing the above-mentioned essential component as a main component has a poor flavor. . Flavor is an important factor in quality as long as it is used in the oral cavity to improve oral hygiene. In addition, there is concern about the safety of using a drug in the tongue coating remover due to possible side effects.

 Japanese Patent Application Laid-Open No. 2000-178154 discloses a nonionic surfactant containing sodium hydrogencarbonate, sodium carbonate, ethyl alcohol and a cationic bactericide, containing substantially no anionic surfactant, and containing nonionic surfactant. The tongue coating removal agent is characterized in that the content is 0 to 0.2% by weight. This tongue coating remover may also contain sweeteners in addition to the essential ingredients, but it does not taste good.

 Japanese Patent Application Laid-Open No. 10-182387 discloses a tongue coating remover comprising a linear condensed phosphoric acid compound having a specific structure and a Z-condensed cyclic condensed phosphoric acid compound having a specific structure. This tongue coating remover may also contain sweeteners in addition to the essential ingredients, but it does not taste good.

 Japanese Patent Application Laid-Open No. 2000-342123 discloses a composition for oral cavity containing an enzyme and an anionic surfactant, wherein 0.001 to 0.1% of hydroxyethylcellulose dimethyldiarylammonium is used. Disclosed is an oral composition characterized by preventing inactivation of an enzyme by an anionic surfactant by blending a salt. However, this publication relates to an oral composition for the purpose of preventing dental caries, and does not mention tongue coating at all.

 JP 2001-278758 discloses an oral composition characterized by containing at least one cationic bactericide and water-insoluble dalcomannan. This publication relates to an oral composition excellent in plaque removing effect and bactericidal activity, and does not mention tongue coating at all.

JP 2001-181163 discloses lytic enzymes, and Z or lipase. Stin removal, characterized in that it contains a mixture of one or more of 8-dalcosidase, β-1,3-dalcanase and mutanase as active ingredients for stin removal. An oral composition is disclosed. Stin is a tooth stain that has adhered or deposited on the tooth surface. This publication does not mention tongue coating at all about the oral composition for removing stin.

 Japanese Patent Application Laid-Open No. 2001-172151 (page 2) discloses an oral composition characterized by containing β-1,4-glucanase. This publication does not mention tongue coating at all about oral compositions used for removing tooth stains adhered or deposited on tooth surfaces.

Japanese Patent 2 0 0 1 - 1 6 3 7 4 7 JP (page 2) has, _c this publication discloses a glucanase formulation liquid oral composition characterized by containing a cationic polymer Does not mention a tongue coating at all about a liquid oral composition having an improved effect of suppressing plaque reattachment to teeth.

 Japanese Patent No. 2,949,896 discloses an oral composition containing macerating enzyme as an active ingredient. This publication relates to an oral composition for preventing oral diseases and does not mention tongue coating at all.

 Tongue coating is attracting attention as one of the main causes of halitosis in the oral hygiene of healthy persons as well as in those with oral disabilities. Removal of tongue coating is effective not only for oral hygiene of persons with oral disorders, but also for removal of bad breath and prevention of bad breath for healthy persons. Until now, disinfectants, deodorants, masking agents and the like have been known as means for removing and preventing bad breath. However, the effects of oral products containing these agents on removing bad breath and preventing bad breath are not due to the removal of tongue liquor, which is the cause of bad breath. . Therefore, it is necessary to provide effective means for removing and preventing bad breath.

 (Patent Document 1)

Japanese Unexamined Patent Publication No. Hei 9-251252 (page 2) (Patent Document 2)

 Japanese Patent Laid-Open No. 2000-178154 (page 2)

 (Patent Document 3)

 Japanese Unexamined Patent Publication No. Hei 10—182387 (page 2)

 (Patent Document 4)

 Japanese Unexamined Patent Publication No. 2000-342123 (page 2)

 (Patent Document 5)

 Japanese Unexamined Patent Publication No. 2001-278758 (page 2)

 (Patent Document 6)

 Japanese Patent Laid-Open No. 2001-181163 (page 2)

 (Patent Document 7)

 Japanese Patent Laid-Open Publication No. 2001-172151 (page 2)

 (Patent Document 8)

 Japanese Patent Laid-Open Publication No. 2001-163747 (page 2)

 (Patent Document 9)

 Japanese Patent No. 2949896 (Page 1) Disclosure of the Invention

 An object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a composition and a food for removing tongue coating excellent in feeling of use and excellent not only by physical means. The present inventors have conducted various studies in order to solve the above problems, and as a result, have reached the present invention.

 The composition for removing or preventing bad breath of the present invention contains a compound having a bad breath removing action in an effective amount for removing bad breath.

In one embodiment, the compound may have the effect of reducing the production of volatile sulfides by oral bacteria. In one embodiment, the volatile sulfide may be selected from the group consisting of hydrogen sulfide, methyl mercaptan, and dimethyl sulfide.

In one embodiment, the content of the compound may be about 0.1% by weight or more. _{C In} one embodiment, the compound may be a protease.

 In one embodiment, the compound can be a cysteine protease.

 In one embodiment, the compound may be a papain super family cystine protease.

 In one embodiment, the compound can be actidinidine.

 The food of the present invention contains any one of the compositions described above.

 In one embodiment, the food may be a troche.

 In one embodiment, the food of the present invention may include an excipient.

 In one embodiment, the excipient is not assimilated by oral bacteria.

 In one embodiment, the excipient may be a sugar alcohol or sugar.

 In one embodiment, the excipient may be selected from the group consisting of lactitol, reduced palatinose, maltitol, erythritol, sorbitol, xylitol, palatinose, trehalose or mannitol.

 The composition of the present invention is a composition for removing tongue coating comprising a plant-derived preparation, wherein the plant-derived preparation contains a compound having a tongue coating removal effect.

 In one embodiment, the plant-derived preparation may be squeezed, ground, or purified.

 In one embodiment, the plant is not pineapple.

 In one embodiment, the compound is not promerin.

 In one embodiment, the squeezed or pulverized material has been treated without substantially impairing the tongue coating removal action of the untreated squeezed or pulverized material, and the treatment comprises freezing, concentration and drying. It can be selected from a group.

In one embodiment, it has an action of removing tongue coating from the processed juice or milled material. The content of the compound to be removed is higher than the content of the compound having a tongue coating removing effect in the squeezed or pulverized product before the treatment.

 In one embodiment, the content of the compound having a tongue coating removing effect may be about 0.1% by weight or more.

 In one embodiment, the composition for removing tongue coating of the present invention may be freeze-dried.

 In one embodiment, the compound having a tongue coating removing effect is an enzyme, and the amount of the enzyme may be an effective amount for removing tongue coating.

 In one embodiment, the enzyme can be a protease, an amylase, or a ribase.

 In one embodiment, the enzyme may be a protease.

 In one embodiment, the enzyme may be a cysteine protease.

In one embodiment, the enzyme may be a cysteine protease of the papainspa family.

 In one embodiment, the enzyme can be promelain or actinidin.

 In one embodiment, an enzyme may be added to the composition for removing tongues of the present invention.

 In one embodiment, the enzyme is α-amylase, / 3-amylase, dextranase, trypsin, papain, protease, bromelain, pectinase, pepsin, peptidase, phospholipase, muramidase, lysozyme, or the like. And lipase.

 In one embodiment, the enzyme may be a protease.

In one embodiment, the enzyme may be a cysteine protease. In one embodiment, the enzyme may be a papainsperfamily cysteine protease. In one embodiment, the enzyme can be bromelain or actinidine.

 In one embodiment, the composition for removing tongue coating of the present invention may be for a stroke patient.

 In one embodiment, the composition for removing tongue coating of the present invention may be for prevention of pneumonia.

 In one embodiment, the composition for removing tongue coating of the present invention may be for removing or preventing bad breath.

 In one embodiment, the composition for removing tongue coating of the present invention contains a plant-derived preparation containing a compound having a tongue coating removal effect, and a plant-derived preparation containing a compound having a tongue coating removal effect. obtain.

 In one embodiment, the plant-derived preparation containing the compound having a tongue coating inhibitory action may be a cinnamon extract.

 In one embodiment, the compound having the tongue coating inhibitory action may be catechin.

 In one embodiment, the composition for removing tongue coating of the present invention may further contain a bacteriostatic agent.

 In one embodiment, the composition for removing tongue coating of the present invention may further contain a pH adjusting agent.

 In one embodiment, the composition for removing tongue coating of the present invention may be for animals.

 The food of the present invention contains any of the tongue coating removing compositions described above.

 In one embodiment, the food may be a troche, gum or candy.

 In one embodiment, the food of the present invention may include an excipient.

 In one embodiment, the excipient is not assimilated by oral bacteria.

 In one embodiment, the excipient may be a sugar alcohol or sugar.

In one embodiment, the excipient is lactitol, reduced palatinose, maltitol, erythritol, sorbitol, xylitol, palatinose, It may be selected from the group consisting of halose or mannitol.

 In one embodiment, the food product has a shape in which an inner layer is covered by an outer layer, and the inner layer contains an inhibitor, a bacteriostat, or a pH adjusting agent of a compound having a tongue-removing action, and The outer layer contains the compound having a tongue-removing action.

 In one embodiment, the inner layer may include cypress extract or cystatin, and the outer layer may include bromelain.

 In one embodiment, the food of the present invention may be in the form of dragees.

 The kit for removing tongue coating of the present invention comprises a composition containing a compound having a tongue coating removal effect, and a composition containing an inhibitor of the compound having a tongue coating removal effect. BRIEF DESCRIPTION OF THE FIGURES

 Fig. 1 is a diagram for evaluating the amount of tongue coating. BEST MODE FOR CARRYING OUT THE INVENTION

 Hereinafter, the present invention will be described in detail.

 (1) A composition for removing or preventing bad breath

 The composition for removing or preventing bad breath of the present invention contains a compound having a bad breath removing action in an effective amount for removing bad breath.

 As used herein, “halitosis” means that breath has an unpleasant odor. More specifically, halitosis means that an unpleasant odor-causing substance is present in a breath at or above a threshold. In more specific cases, halitosis means that volatile sulphide is present in the exhaled breath above a threshold, and in more specific cases, volatile sulphide is hydrogen sulphide, methyl mercaptan And dimethyl sulfide.

In the present specification, the “compound having a bad breath removing action” refers to a compound having a bad breath removing action confirmed by the same procedure as in Example 7 described later. Specifically, first, Air is sampled, and the amount of volatile sulfide contained therein is measured. A troche (preferably about 1 to about 10, more preferably about 1 to about 5, and more preferably about 5) prepared using the compound in place of the bromelain preparation of Example 7 is then added to this troche. As in Example 7, the patient is licked so as not to crush and swallow. Normally, a troche of the same size and material as in Example 7 is used for about 5 to 15 minutes.

(For example, about 10 minutes) finish licking. Twenty minutes after licking, the subject's breath is collected and the amount of volatile sulfide in it is measured. If the amount of volatile sulfides after ingestion of the troche is lower than the amount of volatile sulfides before ingestion of the troche, this compound is called a compound having a halitosis removing effect. The compound having an effect of removing bad breath is preferably at least one of hydrogen sulfide (H ₂ S), methyl mercaptan (CH ₃ SH) and dimethyl sulfide ((CH ₃ ) ₂ S) in the breath after ingestion of a troche. One amount is reduced, more preferably at least two of them are reduced, and most preferably all of these are reduced.

 When subjects with halitosis are treated for halitosis removal, preferably the amount of at least one volatile sulfide in the exhaled breath after ingestion of the lozenges is below the threshold for offensive odor, i.e. 1. Treated to have less than 5 ng / 10 ml of exhaled hydrogen sulfide, 0.5 ngZ 10 m1 less than 1 exhaled methylmercaptan, or 0.2 ngZ less than 10 ml exhaled dimethyl sulfide. More preferably, all of hydrogen sulfide, methyl mercaptan, and dityl sulfide are treated so as to be below a threshold of perceived offensive odor.

Preferably, the amount of any volatile sulfide in the breath after ingestion of the troche is at least about 5% lower than that in the breath before ingestion of the troche, more preferably At least about 10% lower, more preferably at least about 15% lower, even more preferably at least about 20% lower, even more preferably at least about 25% lower, even more preferably at least about 30% lower, Even more preferably, it is at least about 45% lower, even more preferably at least about 50% lower. Although the detailed mechanism is unknown, the compound having a bad breath removing action preferably has a function of reducing the production of volatile sulfide by bacteria in the oral cavity. Therefore, administration of a composition containing this compound not only eliminates bad breath already present at the time of administration, but also can prevent the occurrence of bad breath after administration for a certain period of time. Therefore, the composition of the present invention can be used for both halitosis removal and halitosis prevention.

 Preferably, the compound having a halitosis removing effect has an effect of reducing the production of volatile sulfide by bacteria in the oral cavity.

Examples of the compound having an action of removing bad breath include carbohydrate-degrading enzymes such as amylase, protein-degrading enzymes such as protease, and protein-proteins such as lipolytic enzymes such as lipase. This compound is preferably a protease. Proteases inhibit the activity of oral bacteria that produce volatile sulfides that cause bad breath, remove proteins that are the nutrients of bacteria, kill bacteria, and break down pilo-films. Is thought to remove bad breath. More preferably, the compound having a halitosis removing effect is a cysteine protease. In cysteine proteinases, it inhibits the activity of oral bacteria that produce volatile sulfides that cause bad breath, removes proteins that are nutrients for bacteria, kills bacteria, breaks down pilo-films, etc. It is thought that the mechanism works better and the effect of removing bad breath is better. Actinidine inhibits the activity of oral bacteria that produce volatile sulfides that cause bad breath, removes protein that is a nutrient source of bacteria, kills bacteria, destroys biofilms, etc. It is thought that this mechanism functions better and the effect of removing bad breath is more excellent. Actinidin has an advantage over other proteases in that this action is stronger than other proteases, has a good taste, and is easy to purify, for example, through purification by membrane concentration. Is considered to be common to cysteine proteases in general. Therefore, cysteine proteases generally exert a similar halitosis removing effect as actinidine. The cysteine protease has an SH group at the active center. Existing protease. Cysteine proteases are divided into the EC 3.4.22 group of cysteine endopeptidases and the EC 3.2.18 group of cystine-type carboxypeptidases. The cysteine protease is preferably a cysteine endopeptidase. More preferably, the compound having a halitosis removing effect is cysteine protease of the papain superfamily. Examples of cysteine proteases of the papains-per-family include actinidine, papain, ginger proteinase, orizain, cathepsin S, cathepsin L and cathepsin H. The compound having a halitosis removing effect is most preferably actinidine. Actinidin (EC 3.4.2.2.24) is a proteolytic enzyme contained in kiwifruit fruit. Actinidine is a type of cystine protease. Actinidin is the main component of kiwi fruit juice. For example, bromelain also exerts a sufficient effect in the present invention, but actinidine is more excellent in removing bad breath than bromelain. Although it is weak and may increase in some cases, actidinidine is remarkably excellent in that it has an excellent effect of removing methyl mercaptan. The compound contained in the composition for removing bad breath may be one kind or a combination of two or more kinds. Any enzyme selected from the group consisting of glycolytic enzymes, proteolytic enzymes and lipolytic enzymes can be used in combination.

The compound having a bad breath removing action is contained in the bad breath removing or preventing composition in an effective amount for removing bad breath. In the present specification, the “effective amount of halitosis removal” refers to an amount at which the effect of removing halitosis is confirmed in the same procedure as in Example 7 described later. Specifically, first, the breath of the patient is collected, and the amount of volatile sulfide contained therein is measured. Then, a troche (preferably about 1 to about 10, more preferably about 1 to about 5, and more preferably about 1 to about 5 tablets prepared using the compound in place of the promelain preparation of Example 7) 5 tablets) in this patient, as in Example 7, do not crush and swallow Let them lick. Normally, a trophy of the same size and material as in Example 7 finishes licking in about 5 to 15 minutes (for example, about 10 minutes). Twenty minutes after licking, the subject's breath is collected and the amount of volatile sulfides contained therein is measured. If the amount of volatile sulfide after taking the troche is smaller than the amount of volatile sulfide before taking the troche, this amount is called the effective breath-elimination amount. The effective amount for removing bad breath is preferably one of the following: hydrogen sulfide (H ₂ S), methyl mercaptan (CH ₃ SH) and dimethyl sulfide ((CH ₃ ) ₂ S) in the breath after ingestion of a troche. An amount that reduces at least one amount, more preferably an amount that reduces at least two of them, and most preferably an amount that reduces all of these amounts.

 The composition for removing or preventing bad breath of the present invention preferably further contains a bacteriostat. "Bacteriostatic agent" refers to a substance that inhibits or prevents the growth of bacteria. "Suppressing bacterial growth" means that bacterial growth in the presence of the substance is inferior to that in the absence of the substance. "Inhibiting bacterial growth" means that the bacteria do not grow. Examples of bacteriostatic agents include polyphenols (eg, catechins). The bacteriostat is preferably catechin. It is particularly preferred that the bacteriostatic agent inhibits or prevents the growth of streptococci or staphylococci. Bacterial growth contributes to the formation of tongue coating and tongue coating contributes to the development of halitosis.According to bacteriostatic agents when removing tongue coating and after removing tongue coating, bacterial growth is suppressed or prevented. As a result, bad breath is suppressed or prevented. The content of the bacteriostat in the composition for removing or preventing bad breath of the present invention is preferably about 0.01% by weight to 1'0% by weight, more preferably about 0.1% by weight to 1% by weight. 5% by weight, more preferably about 0.5% to 3% by weight. The content of the bacteriostat in the composition for removing or preventing bad breath can be measured according to a method known in the art.

The composition for removing or preventing bad breath of the present invention preferably further contains a pH adjuster. Examples of the pH adjuster include organic acids such as citric acid, phosphoric acid, carbonic acid, malic acid, and acetic acid, and salts thereof. The pH modifier is preferably It is phosphoric acid. The pH adjuster may be used alone or in combination of two or more. For the amount of the pH adjuster, for example, apply various amounts of the pfi adjuster to the oral cavity, and then measure the pH in the oral cavity (especially the back of the tongue) to check whether the pH is adjusted to the specified pH Can be determined. By including a pH adjuster in the composition for removing tongue coating of the present invention, the pH in the oral cavity can be adjusted so that the compound having the halitosis removing action works best. The content of the PH regulator in the composition for removing or preventing bad breath of the present invention is preferably about 0.1% by weight to about 5% by weight, more preferably about 0.3% by weight to about 3% by weight. %, More preferably from about 0.5% to about 1% by weight. The content of the pH adjuster in the composition for removing or preventing bad breath can be measured by a method known in the art.

 The composition for removing or preventing bad breath of the present invention can be used for any application that requires removal or prevention of bad breath. For example, volatile sulfides are above threshold (i.e., 1.5 ng / 10 m1 exhaled breath for hydrogen sulfide, 0.5 ngZl 0 ml exhaled breath for methyl mercaptan, or 0.2 ngZl Oml exhaled breath for dimethyl sulfide) ) Is preferably used for humans. Compounds with halitosis-eliminating effects are thought to reduce the production of volatile sulfur by oral bacteria by acting primarily on tongue coating. The compounds having an effect of removing bad breath are considered to reduce the production of volatile sulfides by acting on bacteria present in, for example, plaque, sites affected by periodontal disease, and saliva. The composition for removing or preventing bad breath of the present invention can be used, for example, for patients with plaque and for periodontal patients.

 (2) composition for removing tongue coating

 The present invention also provides a composition for removing tongue coating. The composition for removing tongue coating of the present invention contains a plant-derived preparation. The plant-derived preparation contains a compound having a tongue coating removing effect.

As used herein, “tongue coating” refers to a substance attached to the upper surface of the tongue (ie, the back of the tongue), and includes epithelial debris, food particles, bacteria, and the like. Tongue coating, plaque, periodontal blur It is a major cause of bad breath as well as fat and saliva.

 In the present specification, the “compound having a tongue coating removal effect” refers to a compound having a tongue coating removal effect confirmed by the same procedure as in Example 4 described later. Specifically, first, a photograph of the patient's tongue spine is taken according to the method of Example 4, the tongue dorsal area and the tongue coating area are determined, and the tongue coating adhesion ratio is calculated based on these. Then a troche (preferably about 1 to about 10, more preferably about 1 to about 5, and more preferably about 5) prepared using the compound in place of the bromelain preparation of Example 4 The patient is licked without shattering and swallowing as in Example 4. Normally, a troche of the same size and material as in Example 4 is licked in about 5 to 15 minutes (for example, about 10 minutes). A photograph of the tongue spine immediately after licking is taken, the tongue dorsal area and the tongue moss area are calculated, and the tongue moss adhesion ratio is calculated based on these. Babai, in which the ratio of tongue coating after ingestion of the troche is lower than the ratio of tongue coating before ingestion of the troche, is referred to as a compound having a tongue coating removal effect.

 As described in Example 4, the tongue coating attachment ratio is the ratio of the area of the tongue coating attachment portion to the area of the tongue dorsal surface. The area of the tongue coating and the area of the back of the tongue can be obtained by taking a photograph of the back of the tongue and measuring each area. As an example of the method for measuring the area, there is a method using computer software capable of performing image analysis. Computer software capable of performing image analysis includes Photoshop hop 6.0 manufactured by Adobe. When using Photoshop 6.0 manufactured by Adobe, the area of the back of the tongue is measured by reading the contour of the back of the tongue with the magnetic selection tool and measuring the area inside the tongue as the number of pixels. After the inside of the contour of the back of the tongue is binarized to a level 0 and a level 255 at a certain luminance threshold level (for example, 130 or 150), the area at the level 255 (that is, white) is calculated as a pixel. By measuring the number, the area of the tongue coating is measured.

When treatment of tongue coating is performed on stroke patients, the tongue coating ratio after taking a troche is favorable. Preferably about 5% to about 60%, more preferably about 5% to about 50%, more preferably about 5% to about 40%, and even more preferably about 5% to about 30%. .

 Preferably, the number of tongue sticking pixels after ingestion of the troche is about 1% or less, more preferably about 2% or less, and still more preferably about 3% or less, in comparison with the number of tongue sticking pixels before ingestion of the troche. Even more preferably about 4% or lower, even more preferably about 5% or lower, even more preferably about 10% or higher, even more preferably about 15% or higher. For example, if the ratio of tongue coating before ingestion of a troche is 60%, the ratio of adhesion of tongue coating after ingestion of a troche is preferably about 59.4% or less, more preferably about 58.8% or less, and even more preferably about 58.2%. % Or less, more preferably about 57.6% or less, more preferably about 57.0% or less, more preferably about 54.0% or less, and still more preferably about 51.0% or less.

 The “compound having a tongue coating removal effect” is a compound that has been confirmed to have a tongue coating removal effect by the following procedure. Specifically, first, patients with similar health status and a constant tongue coating score (for example, 30 ± 6 points) are divided into an experimental group and a control group. An aqueous solution containing the compound at a concentration of 1 gZml is applied to patients in the experimental group for 5 days according to the method of Example 1, and the tongue score is evaluated 5 days later. On the other hand, water is applied to patients in the control group for 5 days according to the method of Example 1, and the tongue coating score 5 days later is evaluated. If the tongue coating score of the experimental group patient after 5 days is lower than the tongue coating score of 5 days after the control group, this compound is called a compound having a tongue coating removal effect. The compound having a tongue coating removal effect preferably has a tongue coating removal effect both when evaluated for the tongue coating adhesion ratio and when evaluated for the tongue coating score.

As described in Example 1, the tongue 萏 score refers to the amount of tongue moss attached to each of the tongue dorsal regions of “1” to “4” in the tongue moss amount evaluation evaluation diagram shown in FIG. About (tongue coating area rating) X (tongue coating thickness rating), "1" to "4" Is the total amount of tongue coating at the site. The tongue coating score is a maximum of 36 and a minimum of 0. The tongue score is usually 4 to 24 (1 to 6 for each of the 4 evaluation sites) for the general non-stroke patient. A lower tongue coating score is preferable, but a state without tongue coating (no moss in any of the four evaluation sites, a total of 4 to 3 moth tongue evaluations) is not preferable. The normal range without bad breath is preferably 4 to 8 points (1 to 2 points for each of the 4 evaluation sites), and most preferably 4 points (1 for each of the 4 evaluation sites). is there.

 When a treatment for removing tongue coating is performed on a stroke patient, the tongue coating score is more preferably 4 to 24 points (1 to 6 points for each of the four evaluation sites), and more preferably 4 to 20 points (4 points). The treatment is performed so that the score is 1 to 5 for each of the evaluation sites, and more preferably 4 to 16 (1 to 4 for each of the 4 evaluation sites).

 Preferably, the tongue coating score of the experimental group after the end of the experiment is lower than the tongue coating score of the control group after the end of the experiment by at least about 1 point, more preferably at least about 2 points, and even more preferably at least about 3 points. It is even more preferably about 4 points or lower, still more preferably about 5 points or lower, still more preferably about 10 points or lower, and still more preferably about 15 points or lower.

Examples of the compounds having a tongue coating removing effect include proteins such as carbohydrate degrading enzymes such as amylase, proteolytic enzymes such as protease, and lipolytic enzymes such as lipase. The compound is preferably a protease, more preferably a cysteine protease. Examples of cysteine proteases include actinidine, papain, ginger protease, oryzin, cathepsin S, cathepsin L and cathepsin H. The compound having a tongue coating removing effect is most preferably actinidine. In one embodiment, the compound having a tongue coating removing effect is a protease other than bromelin. As used herein, “Bromelin” refers to an acidic simple protein, also called fruit bromelain. In the present specification, “Bromelain” is a general term for cysteine proteases mainly derived from plants belonging to Brome 1 iaceae, including flute promelain and stem bromelain. The compound contained in the composition for removing tongue coating may be one kind or a combination of two or more kinds. Any enzyme selected from the group consisting of saccharolytic enzymes, proteolytic enzymes and lipolytic enzymes can be used in combination.

 As used herein, a "plant-derived preparation" refers to a plant containing a compound having a tongue-removing action, which is improved in some way by improving the handling property or the ease of administration. It refers to a substance prepared so that its performance such as tongue coating removal is better. A plant that is simply cut out of a part of the plant, for example, a tea leaf that has just been cut out from Japanese cypress, such as a tea leaf that is substantially the same as a plant, especially when observed with the naked eye Those that are confirmed to maintain the form of the plant are not included in the preparation. Preferably, the preparation is prepared in such a way that the content of the compound having a tongue-removing action in the preparation is higher than the content in the untreated plant. Examples of plant-derived preparations include squeezed juices, milled and purified products. An example of a purified product is an extract. The plant-derived preparation preferably has a high content, more preferably about 1.5 times or more, and even more preferably about 2 times or more as compared to the untreated plant. And more preferably about 5 times or more the amount of the compound having a tongue-blocking effect.

As used herein, the term "plant containing a compound having a tongue coating removing effect" refers to a plant containing the above compound. A plant containing a compound having a tongue coating removal effect was confirmed to have a tongue coating removal effect of a plant-derived preparation (eg, squeezed, crushed or purified product) in the same procedure as in Example 4 described below. Plants are included. Specifically, first, a photograph of the patient's tongue spine is taken in accordance with the method of Example 4, the tongue dorsal area and the tongue moss area are determined, and the tongue moss adhesion ratio is calculated based on these. Next, a troche (preferably, a troche prepared using the plant-derived preparation instead of the promelin preparation of Example 4). About 1 to about 10 tablets, more preferably about 1 to about 5 tablets, and more preferably about 5 tablets) are licked to this patient in the same manner as in Example 4 so as not to be crushed and swallowed. Let it. Normally, a troche of the same size and material as in Example 4 is licked in about 5 to 15 minutes (for example, about 10 minutes). Take a photograph of the back of the tongue immediately after licking, obtain the area of the back of the tongue and the area of the tongue coating, and calculate the tongue-to-adhesion ratio based on this. If the ratio of tongue coating after ingestion of the troche is lower than the ratio of tongue coating before ingestion of the troche, this plant is referred to as a plant containing a compound having a tongue coating removal effect.

 A plant containing a compound having a tongue coating removing effect is a plant in which the tongue coating removing effect of the plant-derived preparation has been confirmed by the following procedure. First, patients with similar health status and a constant tongue coating score (eg, 30 ± 6 points) are divided into an experimental group and a control group. The plant-derived preparation is applied to the patients in the experimental group for 5 days according to the method of Example 1, and the tongue score is evaluated 5 days later. On the other hand, water is applied to the control group patients for 5 days according to the method of Example 1, and 5 days later, the tongue coating score is evaluated. When the tongue coating score of the experimental group patient after 5 days is lower than that of the control group patient after 5 days, the plant is called a plant having a tongue coating removal effect. Plants containing a compound having a tongue coating removal effect preferably have a tongue coating removal effect both when evaluated for tongue sticking ratio and when evaluated for tongue coating score.

Examples of plants include: Japanese plum, plum, pear, pear, Chinese pear, Japanese pear, peach, nectarine, nebul, Palencia orange, akebi, apricot, strawberry, fig, gyokan. , Plums, citrus oranges, oysters, power bosses, karin, kumquats, gummy, gorenshi, sakuranpo, sakuranpo, sambukan, pomegranate, watermelon, sudachi, daidai, natsumikan, jujube, jujube, hatsusaku, hyuganatsu, vine, vines Bonkan, Makuwauri, Yamamomo, Yuzu, Longan, Apple, Acerola, Atemoya, Avocado, Olive, Oro Branco, Kiwifruit, Kizuno, Guava, Gooseberry, Grapeful , Coconut, shikushiya, tangor, tanzero, cherimoya, dorian, haskap, panana, pineapple, papaya, pitaya, blueberry, white cactus, quince, mango, mangosteen, melon, lychee, lime, raspberry, lemon, etc. Fruits of Udo, Tomiyou, Soumenkapotchia, Western Kapotiya, Japanese Kapotiya, Ginger, Taisai, Tsunamina, Evening Onion, Japanese Radish, Maize, Eggplant, Nanapana, Chive, Carrot, Garlic, Leek, Bulberry, Bulberry Ratsukiyou, Cabbage, Tomato, Tomapy, Kosle, Sunny Lettuce, Sardana, Leaf lettuce, Lettuce, Asatsuki, Ashitapa, Osakashirona, Okahijiki, Turnip, Kalasina, Campi U, kiku, kiuri, kiyouna, giyouja garlic, kwai, kogomi, komatsuna, burdock, santusai, sword bean, shishigarashi, shisoshiyungiku, shirouri, jasmine, jiyunsai, sugkina, kuzai, kuzume , Bamboo shoots, cod roe, kushi, ruruna, tsumuramurasaki, tsudukibuki, capsicum, tougan, nagasakikihakusai, nazuna, nigauri, nozana, nobiru, hakusai, hatsukuridai, hayatouri, hinoma, fujima, fujima, fujima, fujima Spinach, Makomo, Mizukake Kena, Mukago, Metade, Mekabetsu, Yamagobo, Yurine, Yosai, Omena, Artemisia, Lotus root, Akegi, Esabi, Ebirabi, Artichoke, Asparagus Endive, Okra, Cauliflower, Kinsai, Watercress, Keel, Kohlrabi, Kohlrabi, The Sai, Zucchini, Celery, Evening Acai, Chicory, Chingensai, Trevis, Pasil, Pakchiyoi, Parsley, Vito, Broccoli, Vegetables such as horseradish, moloheiya, leek, rupab, and rocket salad; cereals such as apa, enpaq, oats, millet, wheat, rice, rice, sopa, corn, amaranthus, rye; azuki, haricot bean, endazame, endu, Beans such as Udai bean, cowpea, faba bean, otafuku bean, bamboo shoots, soybean, chickpea, benipana bean, ryame, sycamore, and bean curd; The plant is preferably not pineapple, but is more preferably selected from the group consisting of kiwifruit, papaya, fig and melon, and more preferably kiwifruit.

 The plant can be any part of the plant or the whole plant. Examples of plant parts include embryos, roots, stems, leaves, buds, flowers, fruits and seeds. The plant is preferably a normally edible part, and more preferably a fruit. The plant is preferably a fruit of a plant selected from kiwifruit, papaya, fig and melon, more preferably a kiwifruit fruit. The plant is, in one embodiment, a cypress. Preferably, the plant is substantially free of substances that are harmful to humans when ingesting a composition containing the plant-derived preparation. Preferably, the plant is in a substantially unheated state.

 When the plant is cypress, the plant is preferably a processed product derived from a plant such as leaves, stems and buds of cypress. Processing may be any action, such as steaming, drying, freezing, or pulverizing the plant, as long as it acts on the plant to change its state. Chestnut plants are preferably dry. Such a dried product may be a product obtained by fermenting components contained in a plant of chanoki or a product that is not fermented. Such dried products are classified into unfermented tea, semi-fermented tea, and fermented tea according to the degree of fermentation. Unfermented tea is tea that is not fermented during the manufacturing process. Green tea is an example of unfermented tea. Green tea includes gyokuro, matcha, green tea, sencha, kamari tea, bancha, houjicha, and brown rice tea, depending on the manufacturing method. Semi-fermented tea is a tea that undergoes moderate fermentation in the manufacturing process. An example of a semi-fermented tea is oolong tea. Fermented tea is tea that is completely fermented in the manufacturing process. Examples of fermented tea include black tea. Any tea product used for various uses such as drinking, flavoring, and seasoning can be used as the plant in the present invention.

As used herein, "fruit" typically refers to edible fruit. fruit Is preferably in a sufficiently ripe state, but is somewhat immature if the plant-derived preparation obtained from the fruit (eg, juice, purified or ground) has a tongue coating removal effect It may be in a state that is not enough, or may be in a state that is somewhat overripe. Those skilled in the art can easily select fruits in a state suitable for obtaining a plant-derived preparation. The fruit used to obtain the plant-derived preparation may be the whole fruit or a part of the fruit. For example, when pine apple is used, the pulp from which the rind has been peeled off may be used, or the rind may be used with the rind attached. For example, when papaya is used, the flesh from which the epicarp and seeds have been removed may be used, or the papaya may be used with the epicarp and seeds attached. It is preferable to use fruits from which edible portions have been removed. The fruit may be subjected to a mild treatment as long as the plant-derived preparation obtained from the fruit has a tongue coating removing effect. For example, the whole fruit may be boiled in boiling water for several seconds to several tens of seconds for surface sterilization. Preferably, the fruits are raw without any treatment such as heating.

 In the present invention, juice refers to juice obtained by squeezing a plant. In this specification, squeezing a plant to obtain a liquid is referred to as “squeezing”. Plants can be squeezed by any method known to those skilled in the art.

 The plant is preferably squeezed at a temperature of about 20 ° C. or less, more preferably at a temperature of about 15 ° C. or less, more preferably about 10 ° C. The squeezing treatment is carried out at a temperature of not more than C, more preferably at a temperature of not more than about 4 ° C.

In the present invention, the crushed material refers to a crushed plant. In the present specification, crushing a plant to obtain a crushed material is referred to as “crushing”. Preferably, it is pulverized to have a maximum diameter of about 5 mm or less, more preferably pulverized to have a maximum diameter of about 3 mm or less, and still more preferably pulverized to have a maximum diameter of about lmm or less. Is done. Plants can be comminuted by any method known to those skilled in the art. The plant is preferably pulverized at a temperature of about o ° C or lower, more preferably pulverized at a temperature of about 120 ° C or lower, and more preferably at a temperature of about −50 ° C or lower. The pulverization is performed under the conditions, and more preferably the pulverization is performed at a temperature of about 100 ° C. or less.

 The plant is preferably stored at a temperature of about 20 ° C. or less before the squeezing or milling treatment to bring the temperature of the whole plant to about 20 ° C. or less, and more preferably about 15 ° C. The temperature of the whole plant is reduced to about 15 ° C or less by storing at the following temperature, and more preferably the temperature of the whole plant is reduced to about 10 ° C by storing at a temperature of about 10 ° C or less. The temperature of the whole plant is kept at a temperature of about 4 ° C. or lower, and more preferably at a temperature of about 4 ° C. or lower.

 Juice may include not only the liquid part, but also solids such as plant fibers and debris of the plant that is generated during the juice, such as cell debris. Preferably, the juice comprises only liquid.

 The squeezed or pulverized material may be stored or used without further processing after the squeezing or pulverizing treatment, but is preferably subjected to a treatment selected from the group consisting of freezing, concentration and drying . The squeezed or ground product is more preferably freeze-dried. When such treatment is performed, it is preferable that the squeezed or pulverized material is processed without substantially impairing the tongue coating removal action of the squeezed or pulverized material in a state where no further treatment is performed. It is preferable that the treatment of the squeezed or milled material is performed promptly after the squeezed or pulverized treatment. The treatment is preferably performed within one day after the squeezing or pulverizing treatment, more preferably within about 12 hours, more preferably within about 6 hours, more preferably within about 3 hours.

As used herein, “freeze” means that the squeezed or pulverized material solidifies at about 0 ° C. or less. Juices or grinds can be frozen by methods and equipment known in the art. The squeezed or crushed material is, for example, by putting the squeezed or crushed material into a freezer, or putting dry ice, liquid nitrogen, etc. into the squeezed or crushed material. Can be frozen. The final product temperature of the frozen juice or crushed product is preferably about 15 ° C or lower, more preferably about 110 ° C or lower, still more preferably about 115 ° C or lower, even more preferably. The temperature is about −20 ° C. or less, still more preferably about −30 ° C. or less, and still more preferably about 140 ° C. or less. The squeezed or ground product is preferably completely solidified within about 3 hours, more preferably within about 1 hour, and more preferably within about 30 minutes from the start of the freezing treatment.

 As used herein, "concentrating" refers to reducing the water content in squeezed or milled material. Preferably, the squeezed or milled material is more preferably so that the water content in the squeezed or crushed material after the concentration treatment is about 90% by weight or less based on the weight of the squeezed or crushed material after the concentration treatment. Is less than about 80% by weight, more preferably less than about 70% by weight, even more preferably less than about 60% by weight, even more preferably about 50% by weight. , Even more preferably less than about 40% by weight, even more preferably less than about 30% by weight, even more preferably less than about 20% by weight. More preferably, it is concentrated to no more than about 10% by weight, even more preferably no more than about 5% by weight, and even more preferably no more than about 1% by weight. The juice or ground can be concentrated using methods and equipment known in the art. During the concentration, the squeezed or ground product is kept at a temperature of preferably about 50 ° C., more preferably about 40 ° C., and still more preferably about 30 ° C. or less. .

As used herein, "drying" refers to substantially removing the water in the squeezed or pulverized material. The dried juice or ground material is preferably not more than about 5% by weight, more preferably about 4% by weight, based on the weight of the dried juice or ground material. %, More preferably up to about 3% by weight, even more preferably up to about 2% by weight, even more preferably up to about 1% by weight. The juice or ground can be dried using methods and equipment known in the art. During drying, the squeezed or crushed material has a temperature of the squeezed or crushed material of preferably about 50 ° C, More preferably, it is kept at about 40 ° C, more preferably at about 30 ° C or less.

 As used herein, the term "freeze-drying" refers to freezing a squeezed or pulverized material, and sublimating water directly in a frozen state under vacuum to substantially dehydrate. The squeezed or pulverized material after freeze-drying is preferably not more than about 5% by weight, more preferably less than about 5% by weight, based on the weight of the squeezed or pulverized material after lyophilization. More preferably less than about 4%, more preferably less than about 3%, even more preferably less than about 2%, even more preferably less than about 1% by weight. This can be done using equipment known in the art. The juice or ground can be lyophilized using methods and equipment known in the art. During freeze-drying, the juice or ground is kept at a temperature of preferably about 50 ° C, more preferably about 40 ° C, more preferably about 30 ° C or less. It is.

 The squeezed or pulverized material after the treatment may be as it is, but is preferably pulverized and sieved to make the particle diameter uniform. The juice or ground after the treatment is in the form of powder or granules. It is preferable that the content of the compound having a tongue coating removing effect in the treated juice or the ground product is higher than the content of the compound having the tongue coating removing effect in the juice or the ground product before the treatment. Preferably, the content of this compound is at least about 0.1% by weight, more preferably at least about 0.5% by weight, even more preferably at least about 1% by weight, even more preferably at least about 3% by weight. % Or more, even more preferably about 5% or more, even more preferably about 10% or more, even more preferably about 15% or more, even more preferably Not less than about 20% by weight.

As used herein, “without substantially impairing the tongue coating removal effect of the untreated squeezed (or ground)” means that the tongue coating removal effect is confirmed by the same procedure as in Example 4 described below. It means that they are substantially equivalent. Specifically, first, a plurality of patients with similar health conditions and a constant tongue coating area ratio (for example, 50% ± 15%) were treated with a processed juice experimental group (or a treated ground product). Experimental group) and untreated juice experimental group (or Untreated grounds experiment group). A troche (preferably, a troche (preferably, a broth) prepared in place of the bromelain preparation of Example 4 using an equivalent amount of processed juice (or processed ground) as unprocessed juice (or unprocessed ground product) About 1 to about 10 grains, more preferably about 1 to about 5 grains, and more preferably about 5 grains) to a patient in the treated juice experimental group (or the treated ground material experimental group). As in Example 4, lick without crushing and swallowing. Usually, a troche of the same size and material as in Example 4 finishes licking in about 5 to 15 minutes (for example, about 10 minutes). A photograph of the tongue spine immediately after licking is taken, the tongue dorsal area and the tongue moss area are calculated, and the tongue moss adhesion ratio is calculated based on these. On the other hand, lozenges (preferably about 1 to about 10 grains) prepared by using untreated juice (or unmilled grounds) in place of the promelain preparation of Example 4 Preferably, about 1 to about 5, more preferably about 5 tablets) are not crushed in the same manner as in Example 4 for a patient in the treated juice experiment group (or the treated pulverized material experiment group), and Let them lick not to swallow. Usually, a troche of the same size and material as in Example 4 is licked in about 5 to 15 minutes (for example, about 10 minutes). A photograph of the tongue spine immediately after licking is taken, the tongue dorsal area and the tongue coating area are calculated, and the tongue coating ratio is calculated based on these. The extent of the decrease in the rate of tongue moss adhesion after the troche ingestion of the treated juice experimental group (or the treated crushed material experimental group) compared to before the troche intake, and the untreated juice experimental group (or untreated crushed) The degree of reduction in the ratio of tongue coating after the intake of the troche compared to that before the intake of the troche of the patient in the product experiment group is substantially the same.

"The extent of the decrease in the rate of tongue coating adherence after ingestion of the troche compared to before treatment in the treated juice experiment group (or treated milled product group) The degree of reduction in the ratio of tongue coating after the intake of the troche compared to before the intake of the troche of the patients in the experimental group was substantially the same. " The difference between the decrease in the proportion of tongue coating on the tongue coating of the patients in the group and the decrease in the proportion of tongue coating on the patients in the untreated squeezed experimental group (or the untreated ground test group) is preferred. More preferably about 5% or less, more preferably about 4% or less, further preferably about 3% or less, more preferably about 2% or less, and still more preferably about 1% or less.

 "Without substantially impairing the tongue coating removal effect of the unprocessed squeezed (or ground product)" or means that the tongue coating removal effect is substantially equivalent when evaluated by the following method . First, health condition is comparable and tongue score is constant

The patients (eg, 30 points ± 6 points) are divided into a treated juice experiment group (or a treated grind experiment group) and an untreated juice experiment group (or an untreated grind experiment group). An example of an aqueous solution (or processed pulverized material) obtained by reconstituting the processed juice to the same concentration as that of the untreated juice, for patients in the processed juice experimental group (or the processed pulverized material experimental group) According to the method described in 1, the tongue coating score is evaluated 5 days after application for 5 days. On the other hand, untreated juice (or untreated crushed material) was applied to patients in the untreated juice experimental group (or untreated crushed material experimental group) for 5 days according to the method of Example 1. 5 days after application, evaluate the tongue coating score. The tongue coating score 5 days after treatment of the patients in the treated juice experimental group (or the processed grounds test group) and the tongue coating score 5 days after the patients in the untreated juice experimental group (or the untreated grounds experiment group) If is substantially equal, the treated juice has been treated without substantially impairing the tongue coating removal effect of the untreated juice (or ground product). The treatment preferably does not substantially impair the tongue coating removal effect, both when evaluated for tongue adhesion ratio and when evaluated for tongue coating score.

"The tongue coating score of the patients in the treated juice experimental group (or the treated milled material group) after 5 days and the tongue coating score of the patients in the untreated juice experimental group (or untreated milled material group) after 5 days "Is substantially equivalent." Means tongue coating scores and untreated squeezed juice test group (or untreated crushed material test group) 5 days after the patients in the treated juice experiment group (or the treated milled material experiment group) The difference from the tongue coating score of the patient 5 days later is preferably about 5 or less, more preferably about 4 or less, still more preferably about 3 or less, still more preferably about 2 or less, and even more preferably. Preferably about 1 or less.

 The squeezed or ground product is preferably processed without impairing the structure of the protein contained in the squeezed or ground product. In the present invention, the protein contained in the squeezed or ground product refers to an enzyme such as amylase, protease, lipase, and a protein such as protease inhibitor. In producing the composition for removing tongue coating of the present invention, it is desirable that the structures of these proteins are not impaired as much as possible. In the present invention, the protein structure means the primary structure, secondary structure, tertiary structure and quaternary structure of the protein. If these structures are impaired, for example, some or all of their activity is lost in enzymes and inhibitors. However, even if the structure of the protein is damaged at a time other than when the composition for removing tongue coating of the present invention is used, there is no problem as long as it is recovered at the time of use. For example, at times other than when to use

Even if the protein structure is impaired due to the PH value or the presence of a denaturing agent (for example, when it is a powder composition), it recovers at the point of use (refolding, rewinding, etc.) If you do, you can get the effect you expect.

 Whether or not the primary structure of the protein is intact can be confirmed by, for example, well-known amino acid sequence analysis. Whether or not the secondary structure of the protein is intact can be confirmed by, for example, well-known far ultraviolet CD (far ultraviolet circular dichroism). Whether or not the tertiary structure of the protein is intact can be confirmed by, for example, well-known near ultraviolet CD (near ultraviolet circular dichroism) or NMR. Whether or not the secondary structure of the protein is intact can be confirmed by, for example, well-known X-ray crystal structure analysis.

In the present invention, a purified product refers to any substance purified from a plant. Purification refers to the removal of a specified substance from a mixture containing the specified substance to a higher content than in the original mixture. In one embodiment, the purification method is extraction. Examples of purification procedures include extraction, salting out, membrane fractionation (eg, membrane fractionation using ultrafiltration membranes), filtration, centrifugation, and chromatography. Can be Examples of carriers that can be used for chromatography include a carrier for gel filtration chromatography, a carrier for ligand exchange chromatography, a carrier for ion exchange chromatography, and a carrier for hydrophobic chromatography. Methods for purifying desired substances from plants are known to those skilled in the art. A person skilled in the art can obtain a target substance of any purity by appropriately combining various purification operations. The purified product preferably retains the tongue coating removing action of the compound having the tongue coating removing action.

 The purified product preferably contains at least about 10%, at least about 20%, at least about 30%, or at least about 40% by weight, more preferably at least about 10%, of the target substance (ie, a compound having a tongue coating removing effect). About 50% by weight or more, more preferably about 60% by weight or more, particularly preferably about 70% by weight or more, more preferably about 80% by weight or more, particularly preferably about 90% by weight or more, most preferably Contains about 95% by weight or more.

 In the present invention, an extract refers to any substance extracted from a plant. For example, it can be obtained by contacting a plant with an arbitrary liquid solvent. Usually, in extracts, the ratio of one or more extracted components in the plant to the non-extracted components is higher than the ratio of the extracted components to the non-extracted components in the natural plant matter. The extract may be a solution obtained by transferring the extract components into a liquid solvent, or a concentrate or a dried product obtained by partially or almost completely evaporating the solvent of the solution. There may be. The extract may be liquid or solid. The plant used for the extraction may be a plant in a fresh state or a partially or almost completely dried plant. The plant used for the extraction is preferably in a cut or crushed state. Examples of the solvent used for the extraction include water (including hot water), organic solvents (eg, ether, ethanol, a mixture of ethanol and water, acetone), and the like.

The composition for removing tongue coating of the present invention preferably comprises a plant-derived preparation containing a compound having a tongue coating removal effect, and a plant-derived preparation containing a compound having a tongue coating removal effect. contains. As used herein, the term "compound having a tongue answer inhibiting effect" refers to a compound having an effect of inhibiting the proliferation of tongue. A compound having a tongue coating inhibitory effect is, for example, a compound in which an increase in the tongue coating score is not observed for a long time after administration after removing tongue coating by physical means such as evening cleaner or a compound having a tongue coating removal effect. . Specifically, for example, when the tongue coating was removed, the tongue coating score was evaluated according to the evaluation method of Example 1, and then an aqueous solution containing the compound at a concentration of 1 gZm1 was applied in the same manner as in Example 1. When the tongue coating score is evaluated after a day, no increase in the tongue coating score is observed. Preferably, the compound does not show an increase in tongue coating score for 2 days or more after administration, more preferably 3 days or more after administration, more preferably 5 days or more after administration, particularly preferably 10 days or more after administration. Is a compound not observed.

 In one embodiment, the plant-derived preparation containing the compound having a tongue-branching inhibitory action may be a cinnamon extract. The citrus extract is preferably an extract obtained using water (including hot water). The citrus extract preferably contains catechin. The compound having a tongue coating inhibitory action may be catechin. More preferably, the composition for removing tongue coating of the present invention contains squeezed, crushed or purified pineapple fruit, and a citrus extract.

In the composition for removing tongue debris of the present invention, the compound having a tongue coating removing action is preferably an enzyme. The amount of this enzyme is preferably an effective amount to remove tongue coating. In the present specification, the “effective amount of tongue coating” refers to an amount at which a tongue coating removal effect is confirmed by the same procedure as in Example 4 described later. Specifically, first, a photograph of the patient's tongue spine is taken according to the method of Example 4, the tongue dorsal area and the tongue moss area are determined, and the tongue sticking ratio is calculated based on these. Then, a troche prepared by using various amounts of the compound in place of the bromelain preparation of Example 4 (preferably about 1 to about 10, more preferably about 1 to about 5, and more preferably Approximately 5 tablets are licked to this patient in the same manner as in Example 4 so that they do not break and swallow. Usually, the same size as in Example 4 The troche of material and material should be licked in about 5 to 15 minutes (for example, about 10 minutes). A photograph of the tongue spine immediately after licking is taken, the tongue dorsal area and the tongue coating area are calculated, and the tongue coating adhesion ratio is calculated based on the area. The amount by which the ratio of tongue sticking after ingestion of the troche is smaller than the ratio of tongue sticking before ingestion of the troche is the effective amount of the compound to remove tongue coating.

 The composition of the present invention has a tongue adhesion pixel count after ingestion of a troche of about 5% or more, more preferably about 6% or more, and still more preferably about 7%, as compared with the number of tongue / adhesion pixels before ingestion of a troche. Or less, still more preferably about 8% or less, still more preferably about 9% or more, still more preferably about 10% or more, and still more preferably about 15% or more. Including. For example, if the tongue coating ratio before taking the troche is 60%, the tongue coating ratio after the troche is taken is preferably about 57% or less, more preferably about 56.4% or less, and still more preferably. About 55.8% or less, more preferably about 55.2% or less, more preferably about 54.6% or less, more preferably about 54.0% or less, and still more preferably about 51.0%. It is as follows.

 The “effective amount of tongue coating” is an amount in which the effect of removing tongue bristle is confirmed by the following method. First, patients with similar health status and a constant tongue score (eg, 30 ± 6 points) are divided into an experimental group and a control group. An aqueous solution containing the compound in a certain amount is applied to patients in the experimental group for 5 days according to the method of Example 1, and 5 days later, the tongue coating score is evaluated. On the other hand, water is applied to the control group patients for 5 days according to the method of Example 1, and 5 days later, the tongue coating score is evaluated. The amount by which the tongue coating score after 5 days in the experimental group of patients is substantially lower than the tongue coating score after 5 days in the control group is called the effective tongue coating removal amount. The effective amount of tongue coating removal is preferably an amount effective for tongue coating removal both when evaluated for the tongue coating adhesion ratio and when evaluated for the tongue coating score.

When the composition of the present invention was applied to tongue coating for 5 days, the control group 5 days later, the tongue coating score after 5 days is about 1 point or lower, more preferably about 2 points or lower, more preferably about 3 points or lower, still more preferably about 4 points or higher. Low, still more preferably about 5 or more points lower, still more preferably about 10 or more points lower, even more preferably about 15 or more points lower. In the present specification, the “enzyme having tongue coating removal action” refers to an enzyme whose tongue coating removal action is confirmed by the same procedure as in Example 4 described later. Specifically, first, a photograph of the patient's tongue spine is taken according to the method of Example 4, the tongue dorsal area and the tongue moss area are obtained, and the tongue moss adhesion ratio is calculated based on these. Then, a lozenge (preferably about 1 to about 10, more preferably about 1 to about 5, and more preferably about 5) prepared using the enzyme in place of the bromelain preparation of Example 4 was used. As in Example 4, the patient is licked so as not to crush and swallow. Usually, a troche of the same size and material as in Example 4 is licked in about 5 to 15 minutes (for example, about 10 minutes). A photograph of the tongue spine immediately after licking is taken, the tongue dorsal area and the tongue coating area are calculated, and the tongue coating ratio is calculated based on these. If the ratio of tongue coating after ingestion of the troche is lower than the ratio of tongue coating before ingestion of the troche, this enzyme is referred to as a compound having a tongue deodorizing effect.

 Alternatively, the enzyme having a tongue coating removal effect is an enzyme whose tongue coating removal effect has been confirmed by the following procedure. First, patients with a tongue score of 30 ± 6 are divided into an experimental group and a control group. An aqueous solution containing the enzyme at a concentration of 1 gZm1 is applied to patients in the experimental group for 5 days according to the method of Example 1 and the tongue coating score is evaluated. On the other hand, water is applied to the patients in the control group for 5 days according to the method of Example 1, and the tongue coating score is evaluated. If the tongue coating score of the experimental group is lower than that of the control group, this enzyme is referred to as an enzyme having a tongue coating removal effect. The enzyme having a tongue coating removal effect preferably has a tongue coating removal effect both when evaluated for the tongue coating adhesion ratio and when evaluated for the tongue coating score.

Enzymes having a tongue-removing action are preferably proteases, amylases, lipases. , More preferably a protease, more preferably a cystine protease, even more preferably a cysteine protease of the papain family, more preferably bromelain or actinidine, and most preferably an actinase. Nijin.

 The enzyme for removing tongue coating of the present invention may be added with any enzyme having an effect of improving the tongue coating removing effect of the composition for removing tongue coating of the present invention. The above-mentioned “enzyme having a tongue bristle removing action” usually has an effect of improving the tongue coating removing action. Even if it is not an enzyme that has the effect of removing tongue debris, it is useful as an enzyme that has the effect of improving the tongue debris removal effect if it has the effect of improving the tongue debris removal effect when used in combination with a compound that has the tongue debris removal effect It is. As such an enzyme, any enzyme can be used as long as it has the effect of improving the action of removing tongue coating and the safety as food is ensured. Such enzymes are preferably from α-amylase,] 3-amylase, dextranase, trypsin, papain, protease, bromelain, pectinase, pepsin, peptidase, phospholipase, muramidase, lysozyme and lipase. More preferably a protease, more preferably a cysteine protease, more preferably a cystin protease of the papain family, more preferably bromelain or actinidine, Preferably, it is actinidine. ,

In the present specification, "an enzyme having an effect of improving the tongue coating removal effect of the tongue coating removal composition" refers to the effect of improving the tongue coating removal effect of the tongue coating removal composition in the same procedure as in Example 4 described later. Refers to the enzyme that was used. Specifically, first, patients with similar health conditions and a constant tongue coating area ratio (for example, 50% ± 15%) were divided into an enzyme-added experimental group and an enzyme-free experimental group. Separate. Torochi (preferably about 1 to about 10 tablets, more preferably about 10 tablets, prepared using 2 g of a compound having a tongue deodorizing effect and 2 g of the enzyme in place of the bromelain preparation of Example 4) 1 to about 5 tablets, more preferably about 5 tablets) were pulverized in the same manner as in Example 4 for patients in the enzyme-added experimental group. And lick not to swallow. Usually, a troche of the same size and material as in Example 4 is licked in about 5 to 15 minutes (for example, about 10 minutes). Take a photograph of the back of the tongue immediately after licking, determine the area of the back of the tongue and the area of the tongue coating, and calculate the tongue attachment ratio based on this. On the other hand, lozenges (preferably about 1 to about 10, more preferably about 1 to about 5, and more preferably about 5) containing only a compound having a tongue coating removing action without the enzyme are provided. As in Example 4, lick the patients in the experimental group without enzymes without crushing and swallowing. Usually, a troche of the same size and material as in Example 4 finishes licking in about 5 to 15 minutes (for example, about 10 minutes). A photograph of the tongue spine immediately after licking is taken, the tongue dorsal area and the tongue moss area are calculated, and the tongue moss adhesion ratio is calculated based on this. Ratio of tongue coating after ingestion of troche compared to before ingestion of troche compared to before ingestion of troche in patients in experimental group without enzyme When the degree of decrease of the tongue is low, this enzyme is called an enzyme having an effect of improving the tongue-removing action of the tongue-removing composition.

Preferably, the decrease in the ratio of tongue coating (X after ()) after ingestion of the troche compared to the ratio of adhesion of tongue coating (X (%)) of the patients in the enzyme-added experimental group before ingestion of the troche, The decrease in the tongue coating ratio (after Y (%)) after ingestion of the troche compared with the ratio of tongue coating (in Y (%)) before ingestion of the troche, and About 1% higher than that. That is, (before X and after X) ≥ (before Y and after Y) X 1.01. More preferably about 5% or more higher (ie, (before X and after X)) ≥ (Y — after Y) X I. 05), even more preferably about 10% or more (ie, (before X-after X) ≥ (Before Y—after Y) X I. 1), even more preferably about 15% or more higher (that is, (before X and after X)) ≥ (before Y and after Y) X I. 15), and still more Preferably more than about 20% higher (ie, before (X before one X after) ≥ (Y before one after Y) X I. 2), still more preferably about 30% or more higher (ie, (X _r — after X ) ≥ (Yr—after Y) X1.3), still more preferably about 50% or more higher (ie, (before X before X after) ≥ (Y before Y after Y) X I. 5). For example, if the difference between the ratio of tongue coating before ingestion of a troche (eg, 70%) and the ratio of adhesion of tongue coating after ingestion of a troche (eg, 60%) is 10% in patients without an enzyme-added experimental group, The difference between the ratio of tongue moss adhesion before taking the troche and the ratio of tongue moss adhesion after taking the troche of the patients in the experimental group is preferably about 10.1% or more, more preferably about 10.5% or more, and even more preferably. It is about 11.0% or more, more preferably about 11.5% or more, more preferably about 12.0% or more, more preferably about 13.0% or more, and still more preferably about 15% or more.

“Enzyme having an effect of improving the tongue coating removal effect of the tongue coating removal composition” or an enzyme having an effect of improving the tongue coating removal effect of the tongue coating removal composition when evaluated according to the following procedure. . First, patients with similar health status and a constant tongue coating score (for example, 30 ± 6 points) are divided into an enzyme-added experimental group and an enzyme-free experimental group. A compound having a tongue coating removal effect of 1 gZm 1 and its enzyme added at a concentration of 1 g / 1 were applied to patients in the experimental group for 5 days according to the method of Example 1 for 5 days. Evaluate the tongue coating score. On the other hand, 5 days after applying the tongue coating removal composition containing only the compound having the tongue-killing effect without the enzyme to the patients in the non-enzyme-added experimental group for 5 days according to the method of Example 1, To evaluate the tongue coating score. If the tongue score after 5 days in the enzyme-added experimental group is lower than the 5-day tongue score of the patient in the group without enzyme, the enzyme improves the tongue 萏 removal effect of the tongue coating removal composition. An enzyme that has an effect. Enzymes having an effect of improving the tongue coating removal effect preferably enhance the tongue coating removal effect both when the tongue adhesion ratio is evaluated and when the tongue coating score is evaluated. Preferably, the tongue coating score of the patient in the enzyme-added experimental group after 5 days is lower than the tongue coating score of the patient in the experimental group without enzyme by 5 days or more, more preferably about 2 points or less, More preferably about 3 points or lower, even more preferably about 4 points or lower, still more preferably about 5 points or lower, still more preferably about 7 points or lower, still more preferably about 10 points or lower . The composition for removing tongue coating of the present invention preferably further comprises a bacteriostatic agent. "Bacteriostatic agent" refers to a substance that inhibits or prevents the growth of bacteria. "Suppress bacterial growth" means that the growth of bacteria in the presence of the substance is inferior to that in the absence of the substance. "J that inhibits the growth of bacteria means that the bacteria do not grow. Examples of bacteriostatic agents include polyphenols (eg, catechin). The bacteriostatic agent is preferably catechin. It is particularly preferred that the bacteriostatic agent inhibits or inhibits the growth of streptococci or Bud staphylococci, since bacterial growth contributes to the formation of tongue coating, and when the tongue coating is removed and after the tongue coating is removed. Acts to inhibit or inhibit the growth of bacteria, thereby inhibiting or inhibiting the formation of tongue coating.The content of the bacteriostatic agent in the tongue coating removal composition of the present invention is preferably about 0%. 0.1% to about 10% by weight, more preferably about 0.1% to about 0.5% by weight, and even more preferably about 0.5% to about 3% by weight. The content of the bacteriostatic agent in the composition is determined by those known in the art. It can be measured in accordance with.

The composition for removing tongue coating of the present invention preferably further contains a pH adjuster. Examples of the pH adjuster include organic acids such as citric acid, phosphoric acid, carbonic acid, malic acid, and acetic acid, and salts thereof. The pH adjuster is preferably citrate. The pH adjuster may be used alone or in combination of two or more. The amount of the pH adjusting agent is determined, for example, by applying various amounts of the pH adjusting agent to the tongue coating, and then measuring the pH in the oral cavity (particularly, the back of the tongue) to adjust the pH to a predetermined value. It can be determined by confirming no. By adding a pH adjuster to the composition for removing tongue coating of the present invention, the pH in the oral cavity can be adjusted so that the compound having a tongue coating removal action has the best pH. The content of the pH adjuster in the composition for removing tongue coating of the present invention is preferably about 0.1% by weight to about 5% by weight, more preferably about 0.3% by weight to about 3% by weight, Preferably it is from about 0.5% to about 1% by weight. The content of the pH adjusting agent in the composition for removing tongue coating can be measured by a method known in the art. The composition for removing tongue coating of the present invention can be used for any application that requires tongue coating removal. For example, it is preferably used for humans with a tongue coating score of 10 or more. The composition for removing tongue coating of the present invention can be used, for example, for stroke patients. In stroke patients, it is known that pneumonia is induced by excessive deposition of tongue coating, so that the composition for removing tongue coating of the present invention can be used for pneumonia prevention. Since tongue coating is known to be a major cause of bad breath, the composition for removing tongue coating of the present invention can be used for removing or preventing bad breath.

 (3) Subjects to which the composition of the present invention is administered

 The composition of the present invention can be used in humans and non-human animals (eg, dogs, cats, mice, rats, penguins, monkeys, pests, penguins, etc.). When the composition of the present invention is used for animals, the animal is preferably a pet, more preferably a dog or cat, and most preferably a dog.

 (4) Form of the composition of the present invention

The composition of the present invention can be in any form. The composition of the invention may be in the form of a powder, granules, troche or liquid. If the water content is too high or the storage temperature is too high, the effect of removing tongue coating may significantly decrease. Therefore, the composition of the present invention may be in a form substantially free of water, such as powder or granules, or When containing water such as a liquid, it is preferable to store it in a frozen state. Forms such as powders, granules or lozenges are preferred because they take up little space, are easy to store for a long time, and are simple to use. The composition of the present invention is stored in a substantially water-free state, for example, in the form of powder, granules, troches, etc., and is adjusted to a solid, paste, or liquid form that can be dissolved or dispersed in water at the time of use. It may be used. It is preferable that the composition of the present invention contains a squeezed or ground product concentrated so as to be thicker than a squeezed or crushed product. In these cases, excipients such as starch, dextrin, sugar and the like, gum bases, sweeteners, flavors, colorings and the like can be added to the compositions of the present invention. (5) Food

 The food of the present invention contains a compound having a halitosis removing effect or a tongue coating removing effect. The food of the present invention preferably contains the composition for removing bad breath, preventing bad breath or removing tongue. Examples of foods of the present invention include powders, granules, troches, gums, candies and frozen desserts. The food of the present invention is preferably in such a form that a compound having a halitosis removing effect or a tongue sticking removing effect can be slowly released. It is preferable to stay in the oral cavity for about 30 seconds or more in a normal manner. More preferably, it is in the form of staying for about 1 minute or more, further preferably about 3 minutes or more, particularly preferably about 5 minutes or more, and most preferably about 10 minutes or more. Such a form that can be retained for a long period of time can reduce the time during which a compound having a halitosis removing effect or a tongue coating removing effect exists in the oral cavity, as compared with a form such as juice that immediately passes through the oral cavity. It has the advantage that it can be prolonged. If the residence time is too short, the effect of removing bad breath and the effect of removing tongue moss are difficult to obtain.

Lozenges are foods formed by compression molding of powders or granules, slowly dissolved or broken down in the mouth and designed to last a long time in the mouth. The time it takes for the troche to begin melting in the mouth and to finish melting depends on the size of the troche and the ingredients. One skilled in the art can optionally design and manufacture a troche suitable to achieve the desired time from when the troche begins to melt until it finishes melting. Examples of raw materials used in troches include: sucrose, starch syrup, reduced palatinose (also called palatinit), palatinose, trehalose, lactose, glucose, starch, and other sugars; lactitol, maltitol, erythritol , Sugar alcohols such as sorbitol, xylitol, mannitol; calcium carbonate, calcium phosphate, calcium sulfate, powder cell mouth, emulsifier, flavoring and coloring agent. The troche preferably contains an excipient in addition to the compound having a halitosis removing effect or a tongue coating removing effect. Examples of excipients include the sugars and sugar alcohols described above. The excipient preferably comprises a sugar alcohol or sugar, More preferably, they are sugar alcohols or sugars, and still more preferably selected from lactitol, reduced palatinose, palatinose, maltitol, erythritol, sorbitol, xylitol, trehalose and mannitol. These excipients are characterized by good taste or good industrial suitability.

 For example, palatinose tastes like sucrose and has no off-flavor (unusual taste). It also has the following characteristics: it is non-cariogenic; it is absorbed and digested and absorbed by the body to become energy, it does not rapidly change blood glucose or insulin secretion; it is resistant to acids and taste It is an excellent low sweetness ingredient.

 The taste of reduced palatinose is similar to sucrose and has no off taste. In addition, reduced palatinose has the characteristic that even if candy is produced using only reduced palatinose as an excipient, the candy becomes less sticky.

 Sorbitol tastes "blurred" compared to sucrose and has a slightly irritating off-flavor. Sorbitol has excellent permeability, moisturizing properties and long-lasting effect.

Maltitol tastes somewhat "blurred" compared to sucrose, and has a slightly irritating taste to the throat. Maltitol is as non-hygroscopic as sucrose. _C- lactitol has a sweet taste but no off-flavor.

 Erythritol has a unique sweetness, and the sweetness is expressed quickly. Erythritol has a very high endothermic effect upon dissolution (143 c a 1 / g) and therefore has a great cooling sensation. Erythritol also has the characteristic that diarrhea is less likely than other sugar alcohols. Xylitol has a unique sweetness. Xylitol also has a very high endothermic effect upon dissolution (137 ca 1 / g) and therefore has a great refreshing sensation. Xylitol is evaluated to have better taste quality than erythritol. Xylitol also has a strong effect on salivary secretion by other sugar alcohols.

The excipient is preferably an excipient that is not assimilated by oral bacteria. oral cavity Examples of excipients that are not assimilated by bacteria include lactitol, reduced palatinose, palatinose, maltitol, erythritol, sorbitol, xylitol, trehalose, and mannitol. The excipient is most preferably palatinose reduced. If the excipient is assimilated by oral bacteria, ingesting a troche containing the excipient will provide a factor for increasing oral bacteria. Such excipients can have a negative effect on the effects of compounds having halitosis removing or tongue coating removing effects. Therefore, it is preferable that the excipient is not assimilated by oral bacteria. One type of excipient may be used alone, or a plurality of types may be mixed and used. When multiple types of excipients are used, excipients that are not assimilated by oral bacteria can account for about 20% by weight or more, about 30% by weight or more, or about 40% by weight of the total weight of the excipients. It preferably comprises at least about 50%, at least about 50%, at least about 60%, at least about 70%, at least about 80% and at least about 90% by weight. The formulation of the troche can be in accordance with formulations known in the art.

 Examples of troches will be described later, but such effects can be achieved in other forms of food. This is because active ingredients such as actinidine can stay in the oral cavity.

Candy refers to a food produced using sucrose and starch syrup as main ingredients and including a step of boiling down sucrose and starch syrup. Candies are classified into soft candy and hard candy. Examples of soft candies include caramel, nougat and marshmallow. Examples of hard candy include drops, evening flies, and blitters. Examples of ingredients used in candy include: sucrose, starch syrup, flour, condensed milk, salt, agar, gelatin, peanuts, shortenings, putters, acidulants, flavors and colorings. Candies can also include sugar alcohols or sugars. The sugar alcohol or sugar is more preferably lactitol, reduced palatinose, palatinose, maltitol, erythritol, sorbitol, xylitol, torayachi Selected from loin and mannitol. The composition of the candy can follow the composition known in the art. Candy is suitable as a food of the present invention, like a troche, since it can retain the active ingredient in the oral cavity for a long time.

 Gum is a food containing a gum base. Examples of gum bases include chicle, vinyl acetate, ester gum, polyisobutylene and styrene butadiene rubber. Examples of gums include chewing gums such as board gum and balloon gum. Examples of ingredients used in gums include: gum base, sucrose, candy, gelatin, flavors and colorings. The gum may also contain sugar alcohols or sugars. The sugar alcohol or sugar is more preferably selected from lactitol, reduced palatinose, palatinose, maltitol, erythritol, sorbyl, xylitol, treperose and mannyl. The formulation of the gum may be in accordance with formulations known in the art. Gum is suitable as the food of the present invention, as is the case with tochi, since the active ingredient can be retained in the oral cavity for a long period of time.

 Frozen dessert is used in a manner well known to those skilled in the art. Examples of frozen desserts include ice cream, lact ice and shaved ice. Frozen dessert is suitable as a food of the present invention, like a troche, because it allows the active ingredient to stay in the oral cavity for a long time.

 According to the Ministry of Health, Labor and Welfare's ministerial ordinance on milk and dairy products, etc., `` Ice creams are processed milk or food made from these ingredients, or frozen That contain more than 3.0% milk solids (excluding fermented milk). "

Ice creams are divided into ice cream, ice milk and lact ice. Ice cream refers to ice creams with a milk solid content of 15.0% or more (milk fat content of 8.0% or more). What is ice milk? Among creams, it means milk cream with a milk solid content of 10.0% or more (milk fat content of 3.0% or more). Lactic ice refers to ice creams having a milk solid content of 3.0% or more. Examples of ice creams include vanilla ice cream and flavored ice cream. Examples of flavored ice creams include fruit, chocolate, coffee, nuts, matcha, custards, mixes, strawberries and raisins.

 A frozen dessert is a frozen sugar solution or a liquid obtained by mixing other foods with it, or crushed food ice, mixed with a sugar solution or other foods, and re-frozen. A thing. However, the definition of ice confections does not include ice creams. Examples of ice confections include sherbet and shaved ice.

 The formulation of the ice cream may follow the formulation known in the art.

 The food of the present invention is characterized in that the tongue coating, plaque, periodontal diseased site and saliva are likely to come into contact with a compound having a tongue coating removal action (or a plant-derived preparation containing it) for a long time. It is preferably in the form of a troche, gum, candy or the like.

 The food of the present invention may contain any component normally contained in the food, in addition to the compound having the action of removing bad breath or tongue coating or the composition of the present invention. Examples of such components include excipients such as starch, dextrin, sugar, gum bases, sweeteners, flavors, colorings, and the like.

 In the food of the present invention, the compound having a halitosis removing effect or a tongue fringe removing effect or the composition of the present invention may be uniformly dispersed or localized. For example, when the food is a candidate, a compound having a halitosis removing effect or a tongue debris removing effect or the composition of the present invention may be used as a candy cane, or may be uniformly dispersed in the candidy. May be.

The food of the present invention can take any shape. The food of the present invention has a uniform mass It may have a two- or three-layer structure.

 The food of the present invention is preferably a food in the form of an inner layer covered by an outer layer, and the two-layer food is preferably a troche or candy. At this time, preferably, the inner layer contains an inhibitor of a compound having a halitosis removing effect or a tongue coating removing agent, a bacteriostat or a pH regulator, and the outer layer contains a plant-derived preparation (for example, a squeezing agent). Juice, purified or crushed). For example, a plant-derived preparation (e.g., squeezed, purified) containing, in the inner layer, an inhibitor of a compound having a halitosis removing effect or a tongue coating removal effect, and an outer layer containing a compound having a halitosis removing or tongue coating removal effect. When the food is consumed, first, the compound having the action of removing bad breath or removing tongue coating contained in the outer layer spreads in the oral cavity. As a result, a halitosis removing effect or a tongue coating removal effect of the compound is exerted, and the bad breath or tongue coating is removed. Then, the inhibitor contained in the inner layer spreads in the oral cavity, and inhibits the activity of the compound having a halitosis removing effect or a tongue coating removing effect. As described above, by including an inhibitor of a compound having a halitosis removing effect or a tongue debris removing effect in the inner layer, the compound having a halitosis removing effect or a tongue debris removing effect acts on the oral cavity for an excessively long time, thereby damaging the oral cavity. Can be prevented. In addition, by adopting such a two-layer structure, the action time of a compound having a bad breath removing action or a tongue removing action can be adjusted.

The combination of a compound having a halitosis removing effect or a tongue coating removing effect and its inhibitor can be arbitrarily selected by those skilled in the art. For example, when the compound having a halitosis removing effect or a tongue debris removing effect is promelain, the inhibitor of bromelain is preferably a cysteine proteinase inhibitor. Examples of cystine mouth tablets include cis-tin and bromelain inhibitor. Cystatin is abundant in avocados, fish eggs, milk and eggs. Promelain inhibitor is abundant in pineapple fruits and stems. In this specification, the term "inhibition of bromelain" refers to bromelain Bromelain inhibitor refers to a specific protein contained in pineapple fruits and stems and abbreviated as BI. Methods for purifying cis-tin or bromelain inhibitors from these materials are known to those skilled in the art. The food product of the present invention preferably comprises a chamomile extract or cis-cithin in the inner layer and bromelain in the outer layer.

 When the food of the present invention has a shape in which the inner layer is covered by the outer layer, the inner layer may contain a bacteriostatic agent or a pH adjusting agent instead of or in addition to the inhibitor. Bacteriostatic agents that can be used are the same bacteriostatic agents listed above. By including a bacteriostat in the inner layer, the bacteriostat can be effectively acted upon after halitosis or tongue coating has been removed. The pH regulators that can be used are the same pH regulators as those listed above. By including a pH adjuster in the inner layer, for example, the pH in the oral cavity can be adjusted so that the activity of the compound having an effect of removing bad breath or tongue coating is reduced, or the pH in the oral cavity can be adjusted. By lowering the pH, the secretion of saliva is promoted, and the transfer of a compound having a halitosis removing effect or a tongue coating removing effect from the oral cavity to the esophagus can be promoted. By including a pH regulator in the inner layer, the pH in the oral cavity can be adjusted to a pH that is less likely to cause bad breath or tongue coating.

 When the food of the present invention has a shape in which the inner layer is covered by the outer layer, the outer layer is a plant-derived preparation containing a compound having a halitosis removing effect or a tongue coating removing effect (for example, squeezed, pulverized or purified product). In addition to the above, a pH adjusting agent may be included. By including a pH regulator in the outer layer, the pH in the oral cavity can be adjusted so that the compound having a halitosis-removing action or a tongue coating-removing action has the best pH.

When the food of the present invention is a lozenge or a candy, the duration of action of the compound having a halitosis removing effect or a tongue coating removing effect is controlled by adjusting the size, dissolution rate and disintegration rate. Is possible. In particular, when the food of the present invention has a shape in which the inner layer is covered by the outer layer, the duration can be controlled by adjusting the thickness of the inner layer and the thickness of the outer layer. The food of the present invention may have another structure instead of the two-layer structure of the inner layer and the outer layer. Appropriate structures for the food of the present invention will be apparent to those skilled in the art, and may be appropriately selected as needed.

 The food of the present invention may have, for example, a shape in which three disks are stacked, such as a daruma drop. In this case, the upper and lower discs contain a plant-derived preparation (eg, squeezed, pulverized or purified product) containing a compound having a halitosis removing effect or a tongue debris removing effect, and the central disc contains a halitosis removing effect or tongue debris removal It preferably contains an inhibitory compound having an action. Further, for example, a structure in which fine capsules are dispersed may be used. In this case, a plant-derived preparation (for example, squeezed, pulverized or purified product) containing a compound having a halitosis removing effect or a tongue coating removing effect in a part other than the capsule is contained in the capsule. It preferably contains an inhibitor of a compound having a removing effect. The food can be prepared according to methods known to those skilled in the manufacture of tablets and tablets.

 For example, such foods can be manufactured using a three-layer tablet press. An example of a tableting machine that can be used for the preparation of such foods is a 3 L tableting machine manufactured by Hata Ironworks Co., Ltd. When a three-layer tableting machine is used, a three-layer tablet can be produced by the following steps (1) to (4).

 (1) Compress the bottom layer.

 (2) Press the center layer on the bottom layer without removing the bottom layer.

 (3) Press the top layer on top of the center layer without removing the bottom layer and the center layer that have been tableted. ,

 取 り 出 す Take out the tablet.

In addition, as can be easily understood by those skilled in the art, if the tableting product is not taken out with ④ and the upper layer is repeatedly pressed on the tableting product, not only the three-layer structure but also any layer Foods of several structures can be obtained. In such a case, the composition of each layer can be arbitrarily determined as desired. When the food of the present invention is a lozenge or candy in the form of a stack of three disks, the weight of the bottom layer is preferably from about 0.01 to about 4, more preferably from about 0.05 g to about lg, and even more. Preferably from about 0.5 lg to about 0.5 g, the weight of the central layer is preferably from about 0.01 g to about 4 g, more preferably from about 0.05 g to about 1 g, and even more preferably from about 0.05 g to about 1 g. 0.5 lg to about 0.5 g, and the top layer weighs about 0.018 to about 4 ^, more preferably about 0.058 to about 1, and even more preferably about 0.1 to about 0. 5 g.

 The food of the present invention may also be in the form of sugar-coated tablets. In this case, it is preferable that the uncoated tablet contains an inhibitor of a compound having a halitosis removing effect or a tongue debris removing effect, and the sugar coating layer contains a compound having a halitosis removing effect or a tongue debris removing effect. This food can be prepared according to methods known to those skilled in the art of making sugar-coated tablets. The sugar coating layer may be performed manually by a method called “octopus moss” or by a method called dragee, for example. In the case of dragees, the weight of the dragee is preferably from about 0.05 g to about 10 g, more preferably from about 0.1 lg to about 5 g, and even more preferably from about 0.2 g to about 3 g. is there. The weight of the uncoated tablet in a dragee is preferably from about 0.005 to about 1.5 g, more preferably from about 0.01 to about 18, and even more preferably from about 0.1 lg to about 0.5 g. . The weight of the dragee layer in the dragee is preferably from about 0.000 lg to about lg, more preferably from about 0.0 lg to about 0.5 g, and even more preferably from about 0.058 to about 0.3 g. It is.

 The food of the present invention may also be in the form of a film-coated tablet. In this case, it is preferable that the uncoated tablet contains an inhibitor of a compound having a halitosis removing effect or a tongue debris removing effect, and the film layer contains a compound having a halitosis removing effect or a tongue debris removing effect. This food can be prepared according to methods known to those skilled in the art of producing film-coated tablets.

The food of the present invention may also be in the form of a dry-coated tablet. In this case, the core tablet contains an inhibitor of a compound that has a halitosis removing effect or a tongue coating removing effect, and the outer layer It preferably contains a compound having a halitosis removing effect or a tongue coating removing effect. This food can be prepared according to methods known to those skilled in the art of making dry-coated tablets.

 When the food of the present invention is a troche or candi, the weight of the food of the present invention is preferably from about 0.05 g to about 10 g, more preferably from about 0.18 to about 58. And more preferably from about 0.2 g to about 3 g. In the case of a troche or candy, one tablet may be licked at a time, or a plurality of tablets (eg, 2 to 10) may be licked at one time. If you lick more than one at a time, you may lick more than one at a time, or you may lick more than one at a time.

 The amount of the compound having a halitosis removing effect or a tongue debris removing effect contained in the food of the present invention may be any amount as long as the ingestion of the food gives the halitosis removing effect or the tongue debris removing effect. Such an amount can be readily determined by one skilled in the art. The amount of the compound having an action of removing bad breath or removing tongue coating contained in the food of the present invention is preferably about 0.01% by weight or more, more preferably about 0.05%, based on the weight of the food. % Or more, more preferably about 0.1% or more, still more preferably about 0.5% or more, even more preferably about 1% or more, and still more preferably about 5% or more. There is no particular upper limit on the amount of the compound having a halitosis removing effect or a tongue debris removing effect, but it is preferably about 50% by weight or less, more preferably about 40% by weight or less, and further preferably about 30% by weight. Or less, still more preferably about 20% by weight or less, and even more preferably about 10% by weight or less.

The amount of the composition of the present invention contained in the food of the present invention may be any amount as long as the ingestion of the food provides a halitosis removing effect or a tongue removing effect. Such an amount can be readily determined by one skilled in the art. The amount of the composition of the present invention contained in the food of the present invention is preferably about 1% by weight or more, more preferably about 5% by weight or more, and still more preferably about 10% by weight, based on the weight of the food. Or more, still more preferably about 15% by weight or more, even more preferably about 20% by weight or more, More preferably at least about 25% by weight, even more preferably at least about 30% by weight, even more preferably at least about 40% by weight, even more preferably at least about 50% by weight, even more preferably at least about 60% by weight. 0% by weight or more, even more preferably about 70% by weight or more, even more preferably about 80% by weight or more, and even more preferably about 90% by weight or more. There is no particular upper limit on the amount of the composition of the present invention, but it is preferably no more than about 99% by weight, more preferably no more than about 90% by weight, and even more preferably no more than about 80% by weight. Even more preferably up to about 70% by weight, even more preferably up to about 60% by weight, even more preferably up to about 50% by weight.

 The food of the present invention can be used for stroke patients or for prevention of pneumonia, similarly to the composition for removing tongue coating of the present invention. The food of the present invention, like the composition of the present invention, can be used for removing or preventing bad breath. The food of the present invention can be used for humans and non-human animals (for example, dogs, cats, mice, rats, puppies, salmon, puppies, puppies, etc.), similarly to the composition of the present invention. When the food of the present invention is used for animals, the animal is preferably a pet, more preferably a dog or a cat, and most preferably a dog. When the food of the present invention is for animals, the food of the present invention is chewing gum for pets. Compositions and methods of making chewing gum for pets are well known to those skilled in the art of chewing gum for pets.

The food of the present invention can be prepared according to methods known in the art. The food of the present invention is preferably produced by a method that does not substantially impair the halitosis removing effect or the tongue coating removing effect of a compound having a halitosis removing effect or a tongue coating removing effect. For example, when a compound having a halitosis removing effect or a tongue debris removing effect or the composition of the present invention is contained in a candidy, the candy material is boiled down in a usual manner, and the boiled material is preferably cooled while cooling down. When the temperature falls to about 60 ° C or less, more preferably about 50 ° C or less, and still more preferably about 0.40 ° C or less, the compound having the halitosis removing effect or the tongue coating removing effect or the compound of the present invention can be used. Composition of candy one ingredient To be added.

 When the food product of the present invention is a two-layer troche, the troche can be prepared according to methods known to those skilled in the art of making two-layer troches.

 When the food of the present invention is a two-layer candy, the candy can be prepared according to a method known to those skilled in the art of manufacturing a two-layer candy.

 (6) Tongue coating removal kit

 The kit for removing tongue coating of the present invention comprises a composition containing a compound having a tongue coating removal effect, and a composition containing an inhibitor of a compound having a tongue coating removal effect. Any of these compositions can be in any form of powder, granules, trophy and liquid.

 It is preferable that the composition containing the compound having a tongue coating removing action and the composition containing the inhibitor of the compound having a tongue coating removal action are contained in separate containers.

 Alternatively, these compositions may be contained in the same container, provided that the compositions can be identified and can be removed separately. An example of such a case is a troche of one color in which a composition containing a compound having a tongue moss removing action is a troche of another color, and a composition containing an inhibitor of a compound having a tongue moss removing action is another color. This is the case when these lozenges are stored in sachets one by one. It is preferable that such a kit is accompanied by a document describing a composition containing a compound having a tongue coating removing effect and a method of using a composition containing an inhibitor of the compound having a tongue coating removing effect. Such a description may be printed on the front or back of the packaging container of the kit.

 (7) How to use

The compositions or foods of the present invention are consumed or consumed by those skilled in the art in a manner appropriate to the form. The composition or food of the present invention may be used after removal of the tongue as a pretreatment by a tanda cleaner or the like, or may not be subjected to any pretreatment such as removal of tongue coating. It may be used in a different state. Preferably, it is used after removing tongue coating with a Tanda cleaner or the like. Evening cleaner is a device used to physically remove tongue coating.

 Preferred examples of the tongue cleaner include a tongue brush type tongue cleaner and a tongue wrench type tanda cleaner. Any commercially available evening cleaner may be used. The tongue cleaner can be used in a manner known in the art. For example, lightly apply the Tanda cleaner to the back of the tongue at the back of the center, and pat it toward the front, and then apply the tongue cleaner to the back of the tongue at the right or left side as well, and pull the tongue cover Separate the tongue from the tongue, put the separated tongue moss out of the mouth and rinse the mouth.

 When the composition or food of the present invention is a powder or granules, the powder or granules may be administered so as to come into direct contact with the tongue coating. For application, a brush, a spatula, or the like may be used, or it may be applied by hand. Alternatively, it may be once dissolved or dispersed in a solvent such as water and then applied directly to the tongue coating. The compositions or foods of the present invention, when in the form of lozenges, gums, candies, etc., can be consumed as usual. Since the composition or food of the present invention has an effect of removing tongue coating, and also has an action of removing remaining tongue coating that has not been completely removed, after the composition or food of the present invention is ingested or consumed, The use of Tanda Cleaner removes tongue coating better than the use of Tang Cleaner without ingestion or eating.

 The dose, frequency and duration of administration of the composition or food of the present invention are determined according to the patient's condition, the patient's tongue coating score, and the like. The dosage of the composition or food of the present invention is preferably about 0.1 g to about 1000 g per serving, more preferably about 0.2 g to about 500 g, and still more preferably. About 0.58 to about 100, even more preferably about lg to about 50 g.

The administration frequency of the composition or food of the present invention is preferably three times a day to three days, more preferably twice a day to two days, and even more preferably once a day. The timing of administration of the composition or food of the present invention may be before, after, or between meals, but is preferably after meals. Before a meal means immediately before a meal and about 30 minutes before eating a meal. After a meal means immediately after a meal and about 30 minutes after eating a meal. Between meals means after a meal. It means the time about 2 hours or more before the next meal after about 2 hours or more.

 The administration period of the composition or food of the present invention can be arbitrarily determined, but is preferably about 1 day to about 1 month, more preferably about 3 days to about 2 weeks, and more preferably about 5 days. More than about 10 days. Where necessary, the compositions or foods of the present invention may be administered substantially permanently.

 The composition or food of the present invention is preferably retained in the mouth without swallowing when ingested. The composition or food of the present invention is retained in the oral cavity preferably for about 10 seconds to about 30 minutes, more preferably for about 1 minute to about 20 minutes, and even more preferably for about 3 minutes to about 10 minutes. If the residence time is too short, the effect of removing bad breath and the effect of removing tongue coating are difficult to obtain.

 When the food of the present invention has a two-layer structure, the food of the present invention is preferably licked to the end first. Alternatively, if the user feels a tingling sensation on the tongue while ingesting the food of the present invention, it can be crushed immediately to release the inhibitor in the inner layer.

The composition or food of the present invention may be administered by the patient himself or by another person, such as a physician, nurse, or caregiver. If administered by the patient himself, and if applied by application, preferably while looking in the mirror himself, open the mouth wide, stick out the tongue, brush on the upper surface of the tongue (ie, the back of the tongue), spatula Apply by hand or with your fingers. When the composition or food of the present invention is in the form of a troche, a gum, a candy, etc., the composition or food of the present invention is ingested into the oral cavity. It is preferred that the contact time of the composition or food of the present invention in the oral cavity be longer so that the contact time with the tongue coating is longer. Composition of the invention Or, if the food is to be administered by another person and is applied by application, the other person first opens the patient's mouth and places a brush, spatula on the upper surface of the patient's tongue (ie, the back of the tongue). The composition or food of the present invention is applied using such as or by hand. The composition of the invention is administered to the tongue. The posture and orientation of the patient when administering the composition or food of the present invention are appropriately selected so as to be convenient for others. In this specification, the term "patient" refers to a person who needs tongue coating removal, and includes a healthy person in other respects.

 The composition or food of the present invention can be expected to have an effect of improving not only the oral hygiene but also the taste sensitivity. This effect is due to the fact that by removing the tongue coating that covers the surface of the tongue, food can easily come into contact with the tongue papillae. Example

 Hereinafter, the present invention will be described specifically with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples. Production Example 1 and Production Example 2: Production of pineapple juice powder and kiwifruit juice powder>

 Pine apple juice powder (Production Example 1) and key fruit juice powder (Production Example 2) were obtained according to the following steps (1) to (4).

 ① Fully ripe edible pineapple fruit and kiwi fruit fruit

Cooled to 4 ° C.

 (2) The fruit sufficiently cooled in (1) was peeled and squeezed at 4 ° C, and the obtained fruit juice was immediately cooled to 140 ° C and frozen to obtain a frozen fruit juice.

(3) The frozen juice obtained in (1) was vacuum freeze-dried using an AD VAN TEC vacuum freeze dryer VF-350 manufactured by Toyo Seisakusho to obtain a dried fruit juice mass. At this time, the temperature of the juice during vacuum freeze-drying did not rise above 30 ° C. 乾燥 Pulverize the dried juice mass obtained in ③ and pass it through a sieve with a mesh of 0.5 mm to obtain pineapple juice powder (Production Example 1) and kiwifruit juice powder (Production Example 2). Example 3 and Comparative Example 1: Evaluation of tongue coating removal effect>

 The tongue-removing effect of the juice powder produced in the above production example was tested according to the following procedures (a) to (e). Also, the syrup was removed from the pineapple pulp in canned pineapple (Hagoro Foods Co., Ltd.) by light wiping, and the remaining pineapple pulp was squeezed at 20 ° C to remove the juice. The effect of removing tongue coating was tested by the same method, and the result was used as Comparative Example 1.

 The tongue coating removal effect was evaluated using the method according to the following procedures (a) to (e) in three subjects in a chronic stroke during complete tube feeding. Here, the first subject was evaluated in Example 1, and immediately after the evaluation was completed, Example 2 was evaluated. The second subject was evaluated in Example 3. The third subject was evaluated in Comparative Example 1.

 (B) A photograph of the back of the tongue of each subject was taken.

 (Mouth) The pineapple juice powder produced in Production Example 1 or the kiwifruit juice powder produced in Production Example 2 was dissolved in distilled water at the ratio shown in Table 1 immediately before the test, and a 30 g pineapple juice powder aqueous solution was dissolved. Alternatively, an aqueous kiwifruit juice powder solution was obtained.

Pine apple Kiwi fruit Distilled water Total

 Juice powder (g) Juice powder (g) (g) (g) Example 1 4.5 0 25.5 30.0

 Example 2 9.0 0 21.0 30.0

Example 3 0 9.0 21.0 30.0 The aqueous pineapple juice powder solution of Example 1 corresponds to the same concentration as the pineapple juice before freeze-drying, the aqueous pineapple juice powder solution of Example 2 corresponds to twice the concentration of the pineapple juice before freeze-drying, Example 3 Kiwifruit juice powder aqueous solution has twice the concentration of kiwifruit juice before freeze-drying.

 (8) After removing the tongue coating of the subject with a tongue cleaner, pineapple juice was used in Example 1, kiwifruit juice was used in Example 2, and juice obtained from pine apple pulp in canned pineapple was used as Comparative Example 1. 10 g each were applied to the whole tongue and gums. The operations of (a) to (c) were performed once a day for 10 days in Example 1, and Examples 2 and 3 were performed once a day for 5 days.

 (2) The amount of tongue coating was evaluated based on the photograph taken in (a). The amount of tongue coating was evaluated by measuring the amount of tongue coating attached to each tongue region of “1” to “4” in the tongue coating amount evaluation criteria diagram shown in Fig. 1 for each tongue dorsal region (tongue moss area score) X (tongue moss thickness) The score was evaluated as the tongue coating score, and the total of the tongue coating amounts at the sites "1" to "4" in the figure was evaluated. Tables 2 and 3 show the evaluation criteria for the tongue area and tongue moss thickness, respectively. Table 2 Evaluation criteria for tongue coating area

 0: No tongue coating

 1: Adhesion area 1 Z 3 or less

 2: Adhesion area More than 1/3 and less than 2Z3

3: Adhesion area 2 Z 3 or more Table 3 Tongue coating thickness criteria

 0: No tongue coating

 1: Tongue papillae is observed

 2: Tongue nipple is almost covered

 3: Tongue papillae covered

Table 4 shows the evaluation results.

 Table 4

この結果、 パインァップル果汁粉末組成物およびキウイフルーツ果汁粉末組成 物のいずれもが優れた舌苔除去効果を有することがわかった。 実施例 1の、 凍結 乾燥前の果汁と同濃度に調製したパインァップル果汁粉末水溶液では、 舌苔評点 3 6点から 2 0点まで減少させることができた。 実施例 1の実験終了後すぐに開 始した実施例 2では、 舌萏評点を 2 0点から 1 2点まで減少させることができ、 その舌苔除去作用が実施例 1よりも優れていた。 このことから、 果汁粉末水溶液 の濃度を調節することにより、 舌苔除去効果 （再発防止効果） を調節できること がわかった。

As a result, it was found that both the pineapple juice powder composition and the kiwifruit juice powder composition had an excellent tongue coating removal effect. The pineapple juice powder aqueous solution prepared in Example 1 at the same concentration as the juice before freeze-drying was able to reduce the tongue coating score from 36 to 20 points. In Example 2, which was started immediately after the experiment of Example 1 was completed, the tongue score was reduced from 20 points to 12 points, and the tongue coating removal effect was superior to Example 1. From this, it was found that the tongue coating removal effect (relapse prevention effect) can be adjusted by adjusting the concentration of the juice powder aqueous solution.

On the other hand, juice obtained from pineapple pulp in canned pineapple was used. In the case, there was no tongue coating removal effect. Pine apple cans are canned after heat treatment. From this, it is considered that compounds contained in pineapple that have a tongue coating removal effect are compounds that are vulnerable to heating. Example 4>

 A troche having a two-layer structure and an effect of removing tongue coating was prepared by the following methods (1) to (4).

 (1) 950 g of reduced palatinose, 30 g of an emulsifier, 5 g of tea extract (Sunflavon HG, manufactured by Taiyo Kagaku Co., Ltd.) and 10 g of citric acid were mixed to obtain a mixture for the inner layer. Next, the mixture for the inner layer was tableted using a circular tableting die having a diameter of 8 mm, under the conditions of a suction depth of 5.5 mm and a central tableting pressure of 2.0 t. The weight of one tablet obtained was 0.25 g.

 (2) For 700 g (approximately 280 tablets) of the tableted product of ①, 10 g of syrup, 28 g of powdered sugar, 2 g of bromelain preparation (Promeline F manufactured by Amano Enzym Co., Ltd.) and 2 g of mint flour powder The outer layer mixture consisting of 0.6 g was sugar-coated nine times according to a method known in the art to obtain a troche. The syrup was a commercial 70% Brix syrup. This syrup was an aqueous solution in which sucrose and starch syrup were dissolved in water. The powdered sugar was a commercially available powdered sugar. The mint flour powder was a commercially available mint flap powder. The weight of one troche obtained was 0.37 g.

 The tongue coating removal effect of the troches obtained by the above method was evaluated by the following methods (1) to (4).

(1) Photographs of the back of the tongue of three healthy subjects except those who need tongue coating were exposed using a digital camera C AME DIAC-700 manufactured by Olympus Optical Co., Ltd., with an exposure of F3.5 and a shutter speed of 0.2. Shot in seconds. The shooting was performed in a room where natural light was blocked and the brightness was adjusted to a constant level using a fluorescent light. (2) Each subject licked 5 tablets of the mouth at once without shattering and swallowing. As a result, it took about 10 minutes to lick.

 ③ Immediately after licking, I took a photograph of the back of the tongue in the same way as in ②.

 The photographs taken in steps (2) and (3) were read by Adobe Photoshop 6.0, and the outline of the back of the tongue was read using a magnet selection tool, and the area inside was defined as the area of the back of the tongue. Furthermore, after the inside of the contour of the tongue back was binarized into two levels with a threshold level of luminance 150 at level 0 and level 255, the area at level 255 was taken as the area of the tongue coating attachment part. Furthermore, the ratio of the area of the tongue coating to the area of the back of the tongue was calculated and defined as the tongue coating ratio.

 (4) The tongue coating ratios of (2) and (3) were compared for each subject. The results are shown in Table 5 below.

 Table 5

表 5に示される結果からわかるように、 'どの被験者においても、 トローチの摂 取後に舌苔付着割合が低下した。 従って、 このトローチが舌笞除去作用を有する ことがわかった。 <実施例 5 >

As can be seen from the results shown in Table 5, 'in all subjects, the tongue coating ratio decreased after ingestion of the troche. Therefore, it was found that this troche has a tongue removing effect. <Example 5>

 A troche having an effect of removing tongue coating was produced by the following method.

 950 g of reduced palatinose, 30 g of an emulsifier and 20 g of a bromelain preparation (Bromelain F, manufactured by Amano Enzym Co., Ltd.) were mixed. This mixture was tableted using a circular tableting die having a diameter of 20 mm under the conditions of a suction depth of 7.38 mm and a central tableting pressure of 2 t. One tablet obtained (ie, a troche) weighed 2.0 g.

 The troches obtained by the above method were evaluated by the following methods (1) to (4).

 (1) Photographs of the back of the tongue of three healthy subjects other than those who need tongue coating were exposed using a digital camera C AME D I A C—700 manufactured by Olympus Optical Industries, Ltd.

3.5, The shirt was shot at a speed of 0.066 seconds. The shooting was performed in a room where natural light was blocked and the brightness was constantly adjusted using fluorescent light.

 (2) The subject licked one lozenge so that it would not break and swallow. As a result, it took about 15 minutes to lick.

 ③ Immediately after finishing licking, a photograph of the back of the tongue was taken in the same manner as in ②.

 The photographs taken in steps (3) and (3) were read with Adobe Photoshop 6.0, and the outline of the back of the tongue was read using a magnet selection tool, and the area inside the tongue was used as the area of the back of the tongue. Furthermore, after the inside of the contour of the tongue back was binarized into two levels with a threshold level of brightness of 130 at level 0 and level 255, the area at level 255 was taken as the area of the tongue coating attachment part. Furthermore, the ratio of the area of the tongue coating to the area of the back of the tongue was calculated, and the ratio of the tongue to the adhesion was calculated.

(4) The tongue coating ratios of (2) and (3) were compared for each subject. The results are shown in Table 6 below. Table 6

表 6に示される結果からわかるように、 どの被験者においても、 トローチの摂 取後に舌苔付着割合が低下した。 従って、 このトロ一チが舌苔除去作用を有する ことがわかった。 このように、 ブロメラインは舌苔除去作用を有する。

As can be seen from the results shown in Table 6, the proportion of tongue coating decreased after ingestion of the troches in all subjects. Therefore, it was found that this troche has a tongue coating removing effect. Thus, bromelain has a tongue coating removal effect.

<Example 6> Effect of removing tongue coating with actinidin

 One tablet was prepared in the same manner as in Example 5 using 20 g of reduced palatinose, 30 g of an emulsifier, and 50 g of an actinidine preparation (actinidine 15 bulk powder manufactured by Asahifu-D & Healthcare) 2 An Og tablet (ie, troche) was made.

The effect of the obtained lozenges on removing tongue coating was evaluated in the same manner as in Example 5 for 5 healthy subjects (subjects G to K) except that the tongue removal was required. Table 7 shows the results. Table 7

表 7に示される結果からわかるように、 どの被験者においても、 トローチの摂 取後に舌苔付着割合が低下した。 従って、 このトローチが舌苔除去作用を有する ことがわかった。 このように、 ァクチ二ジンは舌苔除去作用を有する。

As can be seen from the results shown in Table 7, the rate of tongue coating decreased in all subjects after ingestion of the troches. Therefore, it was found that this troche has a tongue coating removing effect. Thus, actinidin has a tongue coating removing effect.

<Example Ί> Halitosis removal effect by bromelain tableted product

 A tablet of 2.0 g per tablet was prepared in the same manner as in Example 5 by using 940 g of reduced palatinose, 30 g of Nichido and 30 g of bromelain preparation (Bromelain F, manufactured by Amano Enzym Co., Ltd.). , Troche).

The obtained troche was analyzed by a volatile sulfide evaluation system using gas chromatography (Murata et al., THE JOURNAL OF DENTA L HEALTH) 2002, Vol. 52 No. 3, pages 190 to 190. (The method described on page 195). Specifically, before taking a troche, lick one lozenge without breaking and swallowing (so that it took about 15 minutes to lick), 20 minutes later and then another Twenty minutes after the troche was crushed and licked so as not to swallow, 25 ml of the breath of the subject was collected. Use an automatic sample injection device for 10 ml of the collected breath The concentrations of H ₂ S, CH ₃ SH and (CH ₃ ) ₂ S were measured using a gas chromatograph with a flame photometric detector (Shimadzu Corporation, Kyoto). This evaluation was performed on four healthy subjects (MP) who needed to remove tongue coating. Table 8 shows the results. Table 8

 (Unit: ng / 1 Om1 expiration) As can be seen from the results shown in Table 8, in all subjects, the amount of volatile sulfide decreased after ingestion of the troches. In particular, the amount of hydrogen sulfide was significantly reduced. In addition, after ingestion of the two tablets, the amount of hydrogen sulfide and dimethyl sulfide in all subjects dropped below the odor threshold. Therefore, it was found that this troche has a halitosis removing effect. Thus, bromelain has a halitosis removing effect.

<Example 8> Tongue coating removing effect and halitosis removing effect of actinidine tablet product Reduced palatinose 920 g, emulsifier 30 g and actinidine preparation (Actifidine 15 End) A tableting product of 2.0 g per tablet was prepared in the same manner as in Example 5 using 50 g. The effect of the obtained troche on removing tongue debris was evaluated in the same manner as in Example 5 for five healthy subjects (subjects G to K) except that removal of tongue coating was required. Furthermore, when evaluating the effect of removing tongue coating, the effect of removing bad breath was evaluated in the same manner as in Example 7 by using a volatile sulfide evaluation system using gas chromatography (Murata et al., The Journal of Oral Health Society (THE JOURNAL OF DENTAL) HEALTH) 2002, Vol. 52 No. 3, pages 190 to 195). These evaluations were performed on three healthy subjects (J to L) except that tongue coating was required. Table 9 shows the results.

Table 9

(single

As can be seen from the results shown in Table 9, tongue coating decreased in all subjects after ingestion of the troches. Therefore, it was found that this troche has a tongue coating removing effect.

 In addition, in all subjects, the amount of volatile sulfide decreased after ingestion of the troches. In particular, the amount of hydrogen sulfide was significantly reduced. In addition, after ingestion of the two troches, the amount of hydrogen sulfide in all subjects dropped below the odor threshold. Therefore, it was found that this troche has a halitosis removing effect.

<Comparative Example 2> Halitosis removing effect of placebo

 A tableting product of 2.0 g per tablet was produced in the same manner as in Example 5 using 970 g of reduced palatinose and 30 g of an emulsifier.

 In the same way as in Example 7, the odor removal effect of the obtained troche was evaluated using a volatile sulfide evaluation system using gas chromatography (Murata et al., THE JOURNAL OF DENTAL HEALTH) 2002, Vo l. 52

No. 3, pages 190 to 195). These evaluations were performed on one healthy subject (S) except that tongue coating was required. Table 10 shows the results. Table 10

(Unit: ng / 10 ml exhaled breath) As can be seen from the results shown in Table 9, the amount of volatile sulfide increased in this subject after ingestion of the troche. In particular, the amount of hydrogen sulfide increased significantly, After ingestion of the troches, the amount of hydrogen sulfide increased about twice. Therefore, it was found that this troche had no halitosis removing effect and further caused bad breath. Industrial applicability

 ADVANTAGE OF THE INVENTION According to the tongue coating-removed food of the present invention, it is possible to provide a tongue deodorizing composition and a food having an excellent tongue deodorizing effect and excellent feeling in use, not only by physical means. Such compositions and foods have the advantage that they do not damage the tongue surface and do not cause nausea. The compositions and foodstuffs of the present invention are also suitable for oral use because they are edible and tasty. The compositions and foods of the present invention also have the advantage of having a sufficient tongue coating removal effect and of being easy to use. The present invention also provides compositions and foods for reducing bad breath. By removing tongue coating, bad breath is reduced. The compositions and foods of the present invention are useful not only for subjects with physiological halitosis but also for subjects with periodontal disease. This is because subjects with periodontal disease have tongue 萏. It can be said that tongue coating is also a cause of periodontal disease. The food of the present invention is safe and has no adverse effects when used by subjects without tongue coating. The compositions and foods of the present invention (eg, troches for removing tongues) are applicable to a wide range of halitosis prevention and halitosis removal methods.

Claims

The scope of the claims I. A composition for removing or preventing bad breath, comprising a compound having an effect of removing bad breath in an effective amount for removing bad breath. 2. The composition according to claim 1, wherein the compound has an action of reducing the production of volatile sulfide by oral bacteria.  3. The composition of claim 2, wherein said volatile sulfide is selected from the group consisting of hydrogen sulfide, methyl mercaptan and dimethyl sulfide.  4. The composition according to claim 1, wherein the content of the compound is about 0.1% by weight or more.  5. The composition of claim 1, wherein said compound is a protease.  6. The composition of claim 1, wherein the compound is a cysteine protease. 7. The composition of claim 1, wherein said compound is a papainsperfamily cysteine protease. 8. The composition of claim 1, wherein said compound is actidinine.  9. A food comprising the composition of claim 1.  10. The food according to claim 9, wherein the food is a troche.  I I. The food product of claim 10, comprising an excipient.  12. The food product of claim 11, wherein the excipient is not assimilated by oral bacteria.  13. The food according to claim 11, wherein the excipient is a sugar alcohol or sugar. 14. The food product of claim 11, wherein the excipient is selected from the group consisting of lactitol, reduced palatinose, maltitol, erythritol, sorbitol, xylitol, palatinose, treoctylose or mannitol. 1 5. A composition for removing tongue coating comprising a plant-derived preparation, wherein the plant-derived preparation contains a compound having a tongue coating removal effect. 16. The composition according to claim 15, wherein the plant-derived preparation is a squeezed, ground, or purified product.  17. The composition for removing tongue coating according to claim 15, wherein the plant is not pineapple. 18. The composition for removing tongue coating according to claim 15, wherein the compound is not bromelin. 19. The above-mentioned juice or pulverized material is treated without substantially impairing the tongue removing effect of the untreated juice or pulverized matter, and the treatment comprises freezing, concentration and drying. 17. The composition for removing tongue coating according to claim 16, which is selected. 20. The content of the compound having a tongue coating removal effect in the processed juice or pulverized material is higher than the content of the compound having a tongue coating removal effect in the juice or pulverized material before the treatment. 3. The composition for removing tongue coating according to item 1.  21. The composition for removing tongue coating according to claim 20, wherein the content of the compound having a tongue coating removal effect is about 0.1% by weight or more.  22. The composition for removing tongue coating according to claim 19, which is freeze-dried. 23. The composition for removing tongue coating according to claim 19, wherein the compound having a tongue coating removal effect is an enzyme, and the amount of the enzyme is an effective amount for removing tongue coating.  24. The composition for removing tongue coating according to claim 23, wherein the enzyme is a protease, an amylase or a lipase.  25. The composition for removing tongue coating according to claim 23, wherein the enzyme is protease. 26. The composition for removing tongue coating according to claim 23, wherein the enzyme is cysteine protease.  27. The composition for removing tongue tissue according to claim 23, wherein the enzyme is a papains-per-family cysteine protease.  28. The composition for removing tongue coating according to claim 23, wherein the enzyme is bromelain or actinidin. 29. The composition for removing tongue coating according to claim 15, further comprising an enzyme. 30. The enzyme is a group consisting of human amylase, i3-amylase, dextranase, trypsin, papain, protease, bromelain, actinase, pepsin, peptidase, phospholipase, muramidase, lysozyme and lipase. 30. The composition for removing tongue coating according to claim 29, which is selected. 31. The composition of claim 29, wherein said enzyme is a protease.  32. The composition according to claim 29, wherein said enzyme is a cysteine protease. 33. The composition of claim 29, wherein said enzyme is a cysteine protease of the papain superfamily.  30. The composition according to claim 29, wherein the enzyme is bromelain or actidinidine.  35. The composition for removing tongue coating according to claim 15, which is for a stroke patient. 36. The composition for removing tongue coating according to claim 35, which is for preventing pneumonia.  37. The composition for removing tongue coating according to claim 15, which is for removing or preventing bad breath. 38. The composition for removing tongue coating according to claim 15, comprising a plant-derived preparation containing a compound having a tongue coating removal effect and a plant-derived preparation containing a compound having a tongue coating suppression effect.  39. The composition for removing tongue coating according to claim 38, wherein the plant-derived preparation containing the compound having a tongue coating inhibitory activity is a cinnamon extract. 40. The composition for removing tongue coating according to claim 38, wherein the compound having an effect of inhibiting tongue coating is catechin.  41. The composition for removing tongue coating according to claim 15, further comprising a bacteriostatic agent.  42. The composition for removing tongue coating according to claim 23, further comprising a pH adjuster. 43. The composition for removing tongue coating according to claim 15, which is for animals. 4 4. A food comprising the composition for removing tongue coating according to claim 15. 45. The food according to claim 44, wherein the food is a troche, gum or candy. Listed food.  46. The food of claim 45, comprising an excipient.  47. The food of claim 46, wherein the excipient is not assimilated by oral bacteria. 48. The food according to claim 46, wherein the excipient is a sugar alcohol or sugar. 49. The food product of claim 46, wherein the excipient is selected from the group consisting of lactitol, reduced palatinose, maltitol, erythritol, sorbitol, xylitol, palatinose, treoctylose or mannitol. .  50. The food has a shape in which an inner layer is covered by an outer layer, wherein the inner layer contains an inhibitor of a compound having a tongue coating removing action, a bacteriostat or a pH regulator, and the outer layer comprises the tongue. The food according to claim 44, comprising a compound having a removing action. 51. The food product of claim 50, wherein the inner layer comprises cypress extract or cystatin, and the outer layer comprises bromelain. 52. The food according to claim 50, which is in the form of a sugar-coated tablet. 53. A kit for removing tongue coating, comprising: a composition comprising a compound having a tongue-eliminating effect; and a composition comprising an inhibitor of the compound having a tongue-eliminating effect.