JPH04356414A - Composition for removing or suppressing halitosis - Google Patents
Composition for removing or suppressing halitosisInfo
- Publication number
- JPH04356414A JPH04356414A JP3195999A JP19599991A JPH04356414A JP H04356414 A JPH04356414 A JP H04356414A JP 3195999 A JP3195999 A JP 3195999A JP 19599991 A JP19599991 A JP 19599991A JP H04356414 A JPH04356414 A JP H04356414A
- Authority
- JP
- Japan
- Prior art keywords
- extract
- sasa
- makino
- composition
- halitosis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 206010006326 Breath odour Diseases 0.000 title claims abstract description 68
- 239000000203 mixture Substances 0.000 title claims abstract description 45
- 208000032139 Halitosis Diseases 0.000 title abstract description 30
- 239000000284 extract Substances 0.000 claims abstract description 102
- 241000196324 Embryophyta Species 0.000 claims abstract description 23
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 23
- 239000000126 substance Substances 0.000 claims abstract description 16
- 240000005499 Sasa Species 0.000 claims abstract description 10
- 150000004676 glycans Chemical class 0.000 claims abstract description 9
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 9
- 239000005017 polysaccharide Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 239000000835 fiber Substances 0.000 claims description 7
- 239000002904 solvent Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 2
- 241000543810 Sasa veitchii Species 0.000 abstract description 22
- 230000001877 deodorizing effect Effects 0.000 abstract description 18
- 230000000694 effects Effects 0.000 abstract description 15
- 239000004615 ingredient Substances 0.000 abstract description 10
- 238000002156 mixing Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 8
- 244000068988 Glycine max Species 0.000 abstract description 4
- 235000010469 Glycine max Nutrition 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 4
- 239000003960 organic solvent Substances 0.000 abstract description 4
- 230000002195 synergetic effect Effects 0.000 abstract description 4
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 abstract description 3
- 229940079593 drug Drugs 0.000 abstract description 3
- 239000000419 plant extract Substances 0.000 abstract description 3
- 241000544422 Sasa nipponica Species 0.000 abstract description 2
- 239000006286 aqueous extract Substances 0.000 abstract 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 2
- 241000606403 Sasa yahikoensis Species 0.000 abstract 1
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 239000007787 solid Substances 0.000 description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 14
- 238000010438 heat treatment Methods 0.000 description 12
- 239000000706 filtrate Substances 0.000 description 9
- 235000019441 ethanol Nutrition 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 241000195474 Sargassum Species 0.000 description 5
- 235000014214 soft drink Nutrition 0.000 description 5
- 240000002234 Allium sativum Species 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000004611 garlic Nutrition 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 229920000858 Cyclodextrin Polymers 0.000 description 3
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 229940112822 chewing gum Drugs 0.000 description 3
- 235000015218 chewing gum Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000344765 Aspergillus elegans Species 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000681978 Rhododendron japonicum Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- -1 elixir Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000002657 fibrous material Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 229940041616 menthol Drugs 0.000 description 2
- 239000012046 mixed solvent Substances 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 235000020712 soy bean extract Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- VZGDMQKNWNREIO-UHFFFAOYSA-N tetrachloromethane Chemical compound ClC(Cl)(Cl)Cl VZGDMQKNWNREIO-UHFFFAOYSA-N 0.000 description 2
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- OWNRRUFOJXFKCU-UHFFFAOYSA-N Bromadiolone Chemical compound C=1C=C(C=2C=CC(Br)=CC=2)C=CC=1C(O)CC(C=1C(OC2=CC=CC=C2C=1O)=O)C1=CC=CC=C1 OWNRRUFOJXFKCU-UHFFFAOYSA-N 0.000 description 1
- 244000080208 Canella winterana Species 0.000 description 1
- 235000008499 Canella winterana Nutrition 0.000 description 1
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- 241000283086 Equidae Species 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- 241000520028 Lamium Species 0.000 description 1
- 241000218195 Lauraceae Species 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 241000208422 Rhododendron Species 0.000 description 1
- 241000844813 Sargassum vulgare Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical class C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229940017545 cinnamon bark Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 229940111205 diastase Drugs 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 235000004554 glutamine Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 235000014705 isoleucine Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000005772 leucine Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002362 mulch Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229940086066 potassium hydrogencarbonate Drugs 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 229940079841 sodium copper chlorophyllin Drugs 0.000 description 1
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Formation And Processing Of Food Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Cosmetics (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は口臭除去ないしは口臭抑
制用組成物、特に口臭除去ないしは口臭抑制用食品、口
臭除去ないしは口臭抑制用医薬品などとして有用な口臭
除去ないしは口臭抑制用組成物に関する（以下の説明に
おいて、口臭除去なる概念は、口臭抑制をも包含する概
念である）。[Field of Industrial Application] The present invention relates to a halitosis removing or halitosis suppressing composition, particularly to a halitosis removing or halitosis suppressing composition useful as a halitosis removing or halitosis suppressing food, a halitosis removing or halitosis suppressing pharmaceutical, etc. In the explanation, the concept of halitosis removal is a concept that also includes halitosis suppression).
【０００２】0002
【従来の技術・発明が解決しようとする課題】緑茶抽出
物、ダイズ抽出物、クスノキ科植物抽出物など、消臭効
果を有する天然植物抽出物がすでに知られている。これ
らは天然物であり、安全であるところから、最近口臭を
除去することを目的とした食品などに使用されている。
ところが、口臭を除去することを目的とした場合、いま
だ十分にその目的を達成しえるものは提供されていない
のが実情である。[Prior Art/Problems to be Solved by the Invention] Natural plant extracts having a deodorizing effect are already known, such as green tea extract, soybean extract, and Lauraceae plant extract. These are natural products and are safe, so they have recently been used in foods to remove bad breath. However, when the purpose is to remove bad breath, the reality is that there is still no product available that can sufficiently achieve that purpose.
【０００３】本発明の目的は、そこに配合されている消
臭成分が相乗的に口臭除去効果を有し、十分なる口臭除
去効果を有する口臭除去用組成物を提供することである
。[0003] An object of the present invention is to provide a halitosis-removing composition in which the deodorizing ingredients contained therein have a synergistic halitosis-removing effect and have a sufficient halitosis-removing effect.
【０００４】0004
【課題を解決するための手段】かかる目的を達成するた
めに本発明者らは鋭意研究を重ねてきたところ、アマチ
ャヅルエキス及び植物繊維物質焙煎水抽出エキスから選
ばれる少なくとも一種の成分（以下、Ａ成分と総称する
ことがある）及びササ属に属する植物に含有される多糖
類（以下、Ｂ成分と称することがある）を含有してなる
組成物が口臭除去効果を有することを見出した。[Means for Solving the Problems] In order to achieve the above object, the present inventors have conducted extensive research and have found that at least one component selected from Jiaogulan extract and roasted water extract of plant fiber substances (hereinafter referred to as It has been found that a composition containing a polysaccharide contained in a plant belonging to the genus Sasa (hereinafter sometimes referred to as component B) has a halitosis-removing effect.
【０００５】本発明はかかる新知見に基づいて完成され
たものであり、アマチャヅルエキス及び植物繊維物質焙
煎水抽出エキスから選ばれる少なくとも一種の成分及び
ササ属に属する植物に含有される多糖類を含有してなる
ことを特徴とする口臭除去用組成物である。The present invention has been completed based on this new knowledge, and includes at least one component selected from Jiaogulan extract and roasted water extract of plant fiber substances and polysaccharides contained in plants belonging to the genus Sasa. A composition for removing bad breath, characterized by containing:
【０００６】本発明で使用されるアマチャヅルエキスは
、ウリ科の植物、アマチャヅル（Ｇｙｎｏｓｔｅｍｍａ
Ｐｅｎｔａ− ｐｈｙｌｌｕｍ Ｍａｋｉｎｏ）、好
適にはその地上部から抽出したエキスである。当該エキ
スとしては、水よりなる溶媒抽出エキスが好適である。
水よりなる溶媒としては、水単独溶媒、水とアルコール
（就中、エタノール）との混合溶媒が好適なものとして
例示される。当該水とアルコールとの混合溶媒における
両者の配合割合は、水１００重量部に対して、通常アル
コール２５０重量部以下、好適には１００重量部以下、
より好適には３０重量部以下である。水よりなる溶媒は
通常ｐＨ５〜９、好適にはｐＨ５．５〜８程度である。[0006] The Jiaogulan extract used in the present invention is a plant of the Cucurbitaceae family, Jiaogulan (Gynostemma).
Penta-phyllum Makino), preferably an extract extracted from the aerial parts thereof. As the extract, a solvent extracted extract consisting of water is suitable. Suitable examples of the solvent made of water include water alone and a mixed solvent of water and alcohol (especially ethanol). The mixing ratio of both water and alcohol in the mixed solvent is usually 250 parts by weight or less, preferably 100 parts by weight or less, of alcohol per 100 parts by weight of water.
More preferably, it is 30 parts by weight or less. The pH of the solvent consisting of water is usually about 5 to 9, preferably about 5.5 to 8.
【０００７】アマチャヅルエキスは、例えば以下の通り
にして調製される。即ち、生のアマチャヅルまたはその
乾燥物を、好適には細切とし、これに水よりなる溶媒を
加え、通常約８０〜１００℃で、約１０分〜２時間程度
加熱抽出した後、濾過分離し、減圧濃縮してエキスとす
る方法、又は減圧濃縮後、スプレードライなどの手段に
て粉末化することによって調製される。[0007] Jiaogulan extract is prepared, for example, as follows. That is, raw Jiaogulan or its dried product is suitably cut into small pieces, a solvent consisting of water is added thereto, and the mixture is heated and extracted at usually about 80 to 100°C for about 10 minutes to 2 hours, and then filtered and separated. It can be prepared by concentrating it under reduced pressure to obtain an extract, or by concentrating it under reduced pressure and then powdering it by means such as spray drying.
【０００８】本発明で使用される植物繊維物質焙煎水抽
出エキスとしては、例えば特開平１−９９５６０号公報
に記載のものが好適である。植物繊維物質焙煎水抽出エ
キスとしては、植物繊維物質焙煎水抽出エキスを、さら
に有機溶媒にて抽出したものがより好適である。植物繊
維物質焙煎水抽出エキスの調製法は、例えば次の通りで
ある。即ち、大豆（特に、脱脂大豆）、糠（特に、脱脂
糠）等の植物繊維物質を約１７０〜２３０℃で約５分〜
１時間焙煎（浅煎り）し、次いで約１０〜２０倍量の水
を加え、沸騰下、約５〜８０分間抽出した後、濾過分離
した濃縮エキスを濃縮比０．１〜０．３に減圧濃縮して
調製され、さらに上記濃縮エキスを水分含量が約４％程
度になるまでスプレードライすることが好適である。か
くして得られた濃縮エキスを、有機溶媒で抽出し、残渣
を濾過したものが、さらに好適なエキスである。当該エ
キスにはさらに、シクロデキストリン（α、β、γのい
ずれでもよい）を配合してもよい。ここで用いられる有
機溶媒としては、例えばメチルアルコール、エチルアル
コール、イソプロピルアルコールなどの低級アルコール
類、ベンゼン、クロロホルム、ｎ−ヘキサン、四塩化炭
素などが例示される。[0008] As the roasted water extract of plant fiber substances used in the present invention, for example, those described in JP-A-1-99560 are suitable. As the plant fiber material roasted water extract, one obtained by further extracting the plant fiber material roasted water extract with an organic solvent is more suitable. The method for preparing the roasted water extract of plant fiber substances is, for example, as follows. That is, plant fiber substances such as soybeans (especially defatted soybeans) and bran (especially defatted bran) are heated at about 170 to 230°C for about 5 minutes to
Roast for 1 hour (light roast), then add about 10 to 20 times the amount of water and extract for about 5 to 80 minutes under boiling, then filter and separate the concentrated extract to a concentration ratio of 0.1 to 0.3. Preferably, the extract is prepared by concentrating it under reduced pressure, and then spray-drying the concentrated extract until the water content becomes about 4%. A more suitable extract is one obtained by extracting the thus obtained concentrated extract with an organic solvent and filtering the residue. The extract may further contain cyclodextrin (any of α, β, and γ). Examples of the organic solvent used here include lower alcohols such as methyl alcohol, ethyl alcohol, and isopropyl alcohol, benzene, chloroform, n-hexane, and carbon tetrachloride.
【０００９】植物繊維物質焙煎水抽出エキスの市販品と
しては、例えばデスミーＰ５０（シクロデキストリンα
、β、γの混合物８０％、米糠および大豆焙煎エキス１
５％、グリセリン５％）、デスミーＲ、デスミーＮ（い
ずれも奥野製薬工業株式会社製）があげられる。Commercially available roasted water extracts of plant fiber substances include, for example, Desmy P50 (cyclodextrin α
, β, γ mixture 80%, rice bran and roasted soybean extract 1
5%, glycerin 5%), Desme R, and Desme N (all manufactured by Okuno Pharmaceutical Co., Ltd.).
【００１０】ササ属に属する植物に含有される多糖類は
、当該植物から抽出され得、熱水、アルカリ（ｐＨ８以
上）に可溶解なる特性を有するものであれば特に制限は
なく、例えばクマザサ（Ｓａｓａ ｖｅｉｔｃｈｉｉ
（Ｃａｒｒ．）Ｒｅｈｄｅｒ）、ヤヒコザサ（Ｓａｓａ
ｙａｈｉｋｏｅｎｓｉｓ Ｍａｋｉｎｏ） 、オオバ
ザサ（Ｓａｓａ ｍｅｇａｌｏｐｈｙｌｌａ Ｍａｋｉ
ｎｏ ｅｔ Ｕｃｈｉｄａ）、クテガワザサ（Ｓａｓａ
ｈｅｔｅｒｏｔｒｉｃｈａ Ｋｏｉｄｚ） 、ミヤマ
ザサ（Ｓａｓａ ｓｅｐｔｅｎｔｒｉｏｎａｌｉｓ Ｍ
ａｋｉｎｏ） 、ミヤコザサ（Ｓａｓａ ｎｉｐｐｏｎ
ｉｃａ （Ｍａｋｉｎｏ） Ｍａｋｉｎｏ ｅｔ Ｓｈ
ｉｂａｔａ） 〔当該植物学上の分類は、大井次三郎著
、北川政夫改訂「新日本植物誌・顕花篇」（昭和５８年
、至文堂発行）によった。〕等の、特にその地上部（就
中、その葉）から水よりなる溶媒によって抽出されうる
多糖類である。ここに水よりなる溶媒としては、水（そ
のｐＨは、通常ｐＨ５以上、好適にはｐＨ５．５〜１３
）が例示され、ｐＨ調節用のアルカリ成分としては炭酸
水素ナトリウム、炭酸水素カリウム、炭酸ナトリウム、
炭酸カリウム、水酸化ナトリウム、水酸化カリウム、水
酸化カルシウム、アンモニアなどが例示される。当該植
物に含有される多糖類は、当該多糖類含有物（例えば、
クマザサエキスなどのエキスの態様）として使用しても
よい。Polysaccharides contained in plants belonging to the genus Sasa are not particularly limited as long as they can be extracted from the plants and have the property of being soluble in hot water or alkali (pH 8 or higher). Sasa veitchii
(Carr.) Rehder), Yahikozasa (Sasa)
yahikoensis Makino), Sasa megalophylla Maki
no et Uchida), Sasa
heterotricha Koidz), Sasa septentrionalis M
akino), Sasa nippon
ica (Makino) Makino et Sh
ibata) [The botanical classification is based on "New Japanese Flora: Flower Edition" written by Jizaburo Oi and revised by Masao Kitagawa (1981, published by Shibundo). ), etc., which can be extracted from the aerial parts (particularly the leaves) with a solvent consisting of water. Here, as a solvent consisting of water, water (the pH thereof is usually pH 5 or higher, preferably pH 5.5 to 13) is used.
) are exemplified, and examples of alkaline components for pH adjustment include sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate,
Examples include potassium carbonate, sodium hydroxide, potassium hydroxide, calcium hydroxide, and ammonia. The polysaccharide contained in the plant is the polysaccharide-containing substance (for example,
It may also be used as an extract (such as Kumazasa extract).
【００１１】前記植物に含有される多糖類、例えばクマ
ザサエキスは、例えば以下の通りにして調製される。即
ち、例えばクマザサなどの植物に水を加えて約８０〜１
００℃で約１０分〜２時間加熱抽出した後、熱時濾過し
たエキスを減圧濃縮してエキスとする方法、又は減圧濃
縮後スプレードライ等の手段にて粉末化することによっ
て調製される。また、例えばクマザサなどの植物にアル
カリ水を加え２〜２４時間放置した後、濾過し、濾液を
中和し脱塩した後、濾過分離し減圧濃縮してエキスとす
る方法、又は減圧濃縮後スプレードライなどの手段にて
粉末化することによって調製される。[0011] The polysaccharide contained in the plant, for example, Kumazasa extract, is prepared, for example, as follows. That is, for example, when water is added to a plant such as Kumazasa, about 80 to 1
The extract is prepared by heating and extracting at 00° C. for about 10 minutes to 2 hours, and then concentrating the hot-filtered extract under reduced pressure to obtain an extract, or by concentrating under reduced pressure and pulverizing it by means such as spray drying. Alternatively, for example, alkaline water is added to a plant such as Kumazasa, left for 2 to 24 hours, filtered, the filtrate is neutralized and desalted, and the filtrate is separated by filtration and concentrated under reduced pressure to obtain an extract, or sprayed after concentrated under reduced pressure. It is prepared by powdering by drying or other means.
【００１２】本発明における、Ａ成分とＢ成分との配合
割合は、Ａ成分１００重量部に対して、Ｂ成分１〜１０
０００重量部、好ましくは５〜１０００重量部、さらに
好ましくは５〜５００重量部である。Ｂ成分が１〜１０
０００重量部の範囲を外れると、相乗効果に劣るきらい
がある。In the present invention, the blending ratio of component A and component B is 1 to 10 parts by weight of component B to 100 parts by weight of component A.
000 parts by weight, preferably 5 to 1000 parts by weight, more preferably 5 to 500 parts by weight. B component is 1 to 10
If the amount is outside the range of 0,000 parts by weight, the synergistic effect tends to be poor.
【００１３】本発明の組成物は、ヒト、イヌ、ウマ、ネ
コ、サルなどの哺乳類に対して、口臭除去作用を有する
ものである。口臭としては、生理的口臭、病的口臭、飲
食物による口臭があるが、本発明の組成物はこれらいず
れの口臭に対しても有効であり、特に飲食物による口臭
に対して有効である。The composition of the present invention has a halitosis-removing effect on mammals such as humans, dogs, horses, cats, and monkeys. Halitosis includes physiological halitosis, pathological halitosis, and halitosis caused by food and drink, and the composition of the present invention is effective against any of these types of halitosis, and is particularly effective against halitosis caused by food and drink.
【００１４】本発明の組成物は口臭除去を目的とする食
品、医薬品などとして使用することが出来る。当該口臭
除去の目的は、それが主たる目的であっても副次的目的
であってもよい。The composition of the present invention can be used as foods, medicines, etc. for the purpose of removing bad breath. The purpose of removing bad breath may be the main purpose or a secondary purpose.
【００１５】本発明の口臭用組成物は、通常経口的に投
与され、通常は口中に止めるよりも服用して胃、腸中に
まで到達させることが好ましい。本発明の口臭除去用組
成物は、食品としては、飲料水、キャンデー（例えば、
チューインガム、口中清涼キャンデーなど）、アイスク
リーム、シャーベットなどの冷菓などの形態として調製
される。また、医薬品としては、錠剤、液剤、カプセル
剤、エリキシル剤、顆粒剤などとして製剤化される。The composition for bad breath of the present invention is usually administered orally, and it is usually preferable to take it and allow it to reach the stomach and intestines rather than keeping it in the mouth. Foods such as the composition for removing bad breath of the present invention include drinking water, candy (e.g.
It is prepared in the form of frozen desserts such as chewing gum, mouth-freshening candy, ice cream, and sherbet. Moreover, as a pharmaceutical, it is formulated as a tablet, liquid, capsule, elixir, granule, etc.
【００１６】かかる食品、医薬品は当該Ａ成分とＢ成分
のみ、または他の配合成分と共に自体既知の手段にて調
製することができる。なお、本発明の組成物には、上記
以外の口臭除去能を有する物質、その他の物質を配合し
てもよく、さらに医薬品においては、他の薬効成分を配
合してもよい。かかる配合成分としては、例えば銅クロ
ロフィリンナトリウムなどのクロロフィル誘導体、アセ
ンヤク、ケイヒ、ウイキョウ、モッコウ、ヤクチ、竜脳
などの生薬、ジアスターゼ、リパーゼなどの消化酵素、
メントール、ペパーミントなどのマスキング剤、シクロ
デキストリン（α、β、γ）などの包接化化合物、グリ
シン、アラニン、ロイシン、イソロイシン、アスパラギ
ン、グルタミンなどのアミノ酸、マルチトール、グルコ
ース、ステビア、ソーマチンなどの甘味剤、クエン酸、
メントールなどの清涼剤、ステアリン酸マグネシウムな
どの滑沢剤などが例示される。[0016] Such foods and medicines can be prepared using only the A and B components or together with other ingredients by known means. In addition, the composition of the present invention may contain substances having a halitosis-removing ability other than those mentioned above, and other substances, and in the case of pharmaceuticals, may contain other medicinal ingredients. Such compounded ingredients include, for example, chlorophyll derivatives such as sodium copper chlorophyllin, herbal medicines such as acacia japonica, cinnamon bark, fennel, mokko, yakuchi, and dragon brain, digestive enzymes such as diastase and lipase,
Masking agents such as menthol and peppermint, clathrate compounds such as cyclodextrin (α, β, γ), amino acids such as glycine, alanine, leucine, isoleucine, asparagine, and glutamine, and sweeteners such as maltitol, glucose, stevia, and thaumatin. agent, citric acid,
Examples include cooling agents such as menthol and lubricants such as magnesium stearate.
【００１７】本発明の口臭用組成物は、通常成人１回当
たりＡ成分とＢ成分の合計量として、０．０５〜２ｇ程
度投与される。The composition for bad breath of the present invention is usually administered to adults in a total amount of about 0.05 to 2 g per dose as the total amount of components A and B.
【００１８】[0018]
【実施例】次に、実験例及び実施例をもって本発明を説
明する。EXAMPLES Next, the present invention will be explained with reference to experimental examples and examples.
【００１９】参考例１
アマチャヅルエキスの調製法：アマチャヅルの地上部１
ｋｇを細切とした後、水１０リットルを加え、約１００
℃で約１時間加熱抽出した。熱時濾過した濾液を減圧濃
縮後、スプレードライし、約０．２ｋｇのアマチャヅル
エキスを得た。Reference Example 1 Preparation method of Jiaogulan extract: Aerial part 1 of Jiaogulan
After cutting the kg into small pieces, add 10 liters of water and make about 100 kg.
Extraction was carried out by heating at ℃ for about 1 hour. The filtrate filtered while hot was concentrated under reduced pressure and then spray-dried to obtain about 0.2 kg of Jiaogulan extract.
【００２０】参考例２
脱脂糠をロータリー回転させながら、約１７０℃で４０
分間焙煎（浅煎り）し、ついで得られる焙煎物を、該焙
煎物の１０倍量の水中に入れ、混合物を加熱沸騰させ、
沸騰４０分後、（全加熱時間６０〜９０分間）濾過分離
して、熱水抽出エキスを得、これを濃縮比０．２に減圧
濃縮した。かくして得られた濃縮エキスを、水分含量が
約４％程度になるまでスプレードライし、これを１０倍
量の９５％エタノールで抽出し、残渣を濾過後、エタノ
ールを減圧下に除去して濃縮し、エキスを得た。Reference Example 2 While rotating the degreased rice bran, it was heated at about 170°C for 40 minutes.
Roast for a minute (light roast), then put the roasted product obtained in 10 times the amount of water of the roasted product, heat the mixture to boil,
After 40 minutes of boiling, the mixture was filtered and separated (total heating time: 60 to 90 minutes) to obtain a hot water extract, which was concentrated under reduced pressure to a concentration ratio of 0.2. The concentrated extract thus obtained was spray-dried until the water content was about 4%, extracted with 10 times the volume of 95% ethanol, the residue was filtered, and the ethanol was removed under reduced pressure and concentrated. , obtained the extract.
【００２１】参考例３
クマザサエキスの調製法：クマザサの地上部１ｋｇを取
り、水２０リットルを加え、約１００℃で約２時間加熱
抽出した。熱時濾過した濾液を減圧濃縮後、クマザサエ
キス０．１ｋｇを得た。このエキスは約２５〜７５重量
％の固形分を含む。Reference Example 3 Preparation method of Kumazasa extract: 1 kg of the aboveground part of Kumazasa was taken, 20 liters of water was added, and extraction was carried out by heating at about 100° C. for about 2 hours. The filtrate filtered while hot was concentrated under reduced pressure to obtain 0.1 kg of Kumazasa extract. This extract contains about 25-75% solids by weight.
【００２２】参考例４
ヤヒコザサエキスの調製法：ヤヒコザサの地上部１ｋｇ
を取り、水２０リットルを加え、約１００℃で約２時間
加熱抽出した。熱時濾過した濾液を減圧濃縮後、ヤヒコ
ザサエキス０．１ｋｇを得た。このエキスは約２５〜７
５重量％の固形物を含む。Reference Example 4 Preparation method of Yahikozasa extract: 1 kg of aerial parts of Yahikozasa
20 liters of water was added, and the mixture was extracted by heating at about 100°C for about 2 hours. The filtrate obtained by filtration while hot was concentrated under reduced pressure to obtain 0.1 kg of Yahikozasa extract. This extract is approximately 25-7
Contains 5% solids by weight.
【００２３】参考例５
オオバザサエキスの調製法：オオバザサの地上部１ｋｇ
を取り、水２０リットルを加え、約１００℃で約２時間
加熱抽出した。熱時濾過した濾液を減圧濃縮後、オオバ
ザサエキス０．１ｋｇを得た。このエキスは約２５〜７
５重量％の固形物を含む。Reference Example 5 Preparation method for extract of Aspergillus elegans: 1 kg of the aerial part of Aspergillus elegans
20 liters of water was added, and the mixture was extracted by heating at about 100°C for about 2 hours. The filtrate filtered while hot was concentrated under reduced pressure to obtain 0.1 kg of Sargassum japonicus extract. This extract is approximately 25-7
Contains 5% solids by weight.
【００２４】参考例６
クテガワザサエキスの調製法：クテガワザサの地上部１
ｋｇを取り、水２０リットルを加え、約１００℃で約２
時間加熱抽出した。熱時濾過した濾液を減圧濃縮後、ク
テガワザサエキス０．１ｋｇを得た。このエキスは約２
５〜７５重量％の固形物を含む。Reference Example 6 Preparation method of Kutegawazasa extract: Aerial part 1 of Kutegawazasa
Take 1 kg, add 20 liters of water, and boil at about 100℃ for about 2
Extracted by heating for hours. The filtrate filtered while hot was concentrated under reduced pressure to obtain 0.1 kg of Kutegawazasa extract. This extract is about 2
Contains 5-75% solids by weight.
【００２５】参考例７
ミヤマザサエキスの調製法：ミヤマザサの地上部１ｋｇ
を取り、水２０リットルを加え、約１００℃で約２時間
加熱抽出した。熱時濾過した濾液を減圧濃縮後、ミヤマ
ザサエキス０．１ｋｇを得た。このエキスは約２５〜７
５重量％の固形物を含む。Reference Example 7 Preparation method of Japanese azalea extract: 1 kg of the aerial part of a Japanese azalea
20 liters of water was added, and the mixture was extracted by heating at about 100°C for about 2 hours. The filtrate obtained by filtration while hot was concentrated under reduced pressure to obtain 0.1 kg of Azalea extract. This extract is approximately 25-7
Contains 5% solids by weight.
【００２６】参考例８
ミヤコザサエキスの調製法：ミヤコザサの地上部１ｋｇ
を取り、水２０リットルを加え、約１００℃で約２時間
加熱抽出した。熱時濾過した濾液を減圧濃縮後、ミヤコ
ザサエキス０．１ｋｇを得た。このエキスは約２５〜７
５重量％の固形物を含む。Reference Example 8 Preparation method of Miyakozasa extract: 1 kg of aerial parts of Miyakozasa
20 liters of water was added, and the mixture was extracted by heating at about 100°C for about 2 hours. The filtrate filtered while hot was concentrated under reduced pressure to obtain 0.1 kg of Miyakozasa extract. This extract is approximately 25-7
Contains 5% solids by weight.
【００２７】実験例１
表１に示す口臭除去用組成物〔アマチャヅルエキス（乾
燥粉末：固形物含量９６％）及びクマザサエキス（固形
物含量３５％）〕の水溶液５ｍｌを、臭気物質として０
．０５％トリメチルアミン溶液１ｍｌに添加し、トリメ
チルアミン臭の抑制効果を測定した。その結果は表１に
示した通りである。Experimental Example 1 5 ml of an aqueous solution of the composition for removing bad breath shown in Table 1 [Gyomacha crane extract (dry powder: solids content 96%) and Kumazasa extract (solids content 35%)] was used as an odor substance.
．． It was added to 1 ml of 0.05% trimethylamine solution, and the suppressive effect on trimethylamine odor was measured. The results are shown in Table 1.
【００２８】[0028]
【表１】[Table 1]
【００２９】アマチャズルエキス及びクマザサエキスを
併用した場合は、それぞれ単独の消臭効果に比較して相
乗的に効果が高くなった（図１参照）。[0029] When Amachazuru extract and Kumazasa extract were used together, the deodorizing effect was synergistically higher than that of each alone (see Figure 1).
【００３０】実験例２
表２に示す口臭除去用組成物〔アマチャヅルエキス（乾
燥粉末：固形物含量９６％）及びヤヒコザサエキス（固
形物含量４５％）〕の水溶液５ｍｌを、臭気物質として
０．０５％トリメチルアミン溶液１ｍｌに添加し、トリ
メチルアミン臭の抑制効果を測定した。その結果は表２
に示した通りである。Experimental Example 2 5 ml of an aqueous solution of the composition for removing bad breath shown in Table 2 [Gyomacha crane extract (dry powder: solids content 96%) and Yahikozasa extract (solids content 45%)] was added to 0.05% as an odor substance. It was added to 1 ml of trimethylamine solution, and the suppressing effect on trimethylamine odor was measured. The results are in Table 2
As shown in
【００３１】[0031]
【表２】[Table 2]
【００３２】アマチャヅルエキス及びヤヒコザサエキス
を併用した場合は、それぞれ単独の消臭効果に比較して
相乗的に効果が高くなった（図２参照）。[0032] When Jiaogulan extract and Yahikozasa extract were used together, the deodorizing effect was synergistically higher than that of each alone (see Figure 2).
【００３３】実験例３
表３に示す口臭除去用組成物〔アマチャヅルエキス（乾
燥粉末：固形物含量９６％）及びオオバザサエキス（固
形物含量４０％）〕の水溶液５ｍｌを、臭気物質として
０．０５％トリメチルアミン溶液１ｍｌに添加し、トリ
メチルアミン臭の抑制効果を測定した。その結果は表３
に示した通りである。Experimental Example 3 5 ml of an aqueous solution of the composition for removing bad breath shown in Table 3 [Gyomacha crane extract (dry powder: solids content 96%) and Sargassum extract (solids content 40%)] was added to 0.05% as an odor substance. It was added to 1 ml of trimethylamine solution, and the suppressing effect on trimethylamine odor was measured. The results are in Table 3
As shown in
【００３４】[0034]
【表３】[Table 3]
【００３５】アマチャヅルエキス及びオオバザサエキス
を併用した場合は、それぞれ単独の消臭効果に比較して
相乗的に効果が高くなった（図３参照）。[0035] When Jiaogulan extract and Lamium vulgare extract were used together, the deodorizing effect was synergistically higher than that of each alone (see Figure 3).
【００３６】実験例４
表４に示す口臭除去用組成物〔デスミーＰ５０及びクマ
ザサエキス（固形物含量３５％）〕の水溶液５ｍｌを、
臭気物質として０．０５％トリメチルアミン溶液１ｍｌ
に添加し、トリメチルアミン臭の抑制効果を測定した。
その結果は表４に示した通りである。Experimental Example 4 5 ml of an aqueous solution of the breath odor removing composition shown in Table 4 [Desmy P50 and Kumazasa extract (solid content 35%)] was
1ml of 0.05% trimethylamine solution as odorant
and measured the suppressive effect on trimethylamine odor. The results are shown in Table 4.
【００３７】[0037]
【表４】[Table 4]
【００３８】デスミーＰ５０及びクマザサエキスを併用
した場合は、それぞれ単独の消臭効果に比較して相乗的
に効果が高くなった（図４参照）。[0038] When Desme P50 and Kumazasa extract were used together, the deodorizing effect was synergistically higher than that of each alone (see Figure 4).
【００３９】実験例５
表５に示す口臭除去用組成物〔デスミーＰ５０及びヤヒ
コザサエキス（固形物含量４５％）〕の水溶液５ｍｌを
、臭気物質として０．０５％トリメチルアミン溶液１ｍ
ｌに添加し、トリメチルアミン臭の抑制効果を測定した
。その結果は表５に示した通りである。Experimental Example 5 5 ml of an aqueous solution of the breath odor removing composition shown in Table 5 [Desmy P50 and Yahikozasa extract (solids content 45%)] was added to 1 ml of a 0.05% trimethylamine solution as an odor substance.
1, and the suppressive effect on trimethylamine odor was measured. The results are shown in Table 5.
【００４０】[0040]
【表５】[Table 5]
【００４１】デスミーＰ５０及びヤヒコザサエキスを併
用した場合は、それぞれ単独の消臭効果に比較して相乗
的に効果が高くなった（図５参照）。[0041] When Desme P50 and Yahikozasa extract were used together, the deodorizing effect was synergistically higher than that of each alone (see Figure 5).
【００４２】実験例６
表６に示す口臭除去用組成物〔デスミーＰ５０及びオオ
バザサエキス（固形物含量４０％）〕の水溶液５ｍｌを
、臭気物質として０．０５％トリメチルアミン溶液１ｍ
ｌに添加し、トリメチルアミン臭の抑制効果を測定した
。その結果は表６に示した通りである。Experimental Example 6 5 ml of an aqueous solution of the breath odor removing composition shown in Table 6 [Desmy P50 and Sargassum extract (solids content 40%)] was added to 1 ml of a 0.05% trimethylamine solution as an odor substance.
1, and the suppressive effect on trimethylamine odor was measured. The results are shown in Table 6.
【００４３】[0043]
【表６】[Table 6]
【００４４】デスミーＰ５０及びオオバザサエキスを併
用した場合は、それぞれ単独の消臭効果に比較して相乗
的に効果が高くなった（図６参照）。[0044] When Desme P50 and Sargassum vulgare extract were used together, the deodorizing effect was synergistically higher than that of each alone (see Figure 6).
【００４５】実験例７
アマチャヅルエキスおよびクマザサエキスのニンニク食
後の口臭除去効果試験：消臭剤の消臭効果をみるために
、次のような評価を行った。即ち、男女各４名、計８名
の被検者にニンニクを多く含む料理を食べさせた後、実
施例１の口臭除去用清涼水１本を服用させ約５分後に口
臭の程度を判定させた。その結果を表８に示した。表８
からわかるように、アマチャヅルエキス及びクマザサエ
キスを配合した口臭除去用清涼飲料水を服用することに
よって、口臭の程度は著しく低下した。Experimental Example 7 Test of effectiveness of Jiaogulan extract and Kumazasa extract on removing bad breath after eating garlic: In order to examine the deodorizing effect of the deodorant, the following evaluation was carried out. That is, a total of 8 subjects (4 males and 4 females) were fed a dish containing a lot of garlic, and then they were asked to drink one bottle of the fresh water for removing bad breath of Example 1, and after about 5 minutes, they were asked to judge the degree of bad breath. Ta. The results are shown in Table 8. Table 8
As can be seen, the degree of bad breath was significantly reduced by taking the breath odor removing soft drink containing Jiaogulan extract and Kumazasa extract.
【００４６】実験例８
デスミーＰ５０及びクマザサエキスのニンニク食後の口
臭除去効果試験：男女各４名、計８名の被検者にニンニ
クを多く含む料理を食べさせた後、実施例４の口臭除去
用錠剤２錠を服用させ約５分後に口臭の程度を判定させ
た。その結果を表８に示した。表８からわかるように、
デスミーＰ５０及びクマザサエキスを配合した口臭除去
用錠剤を服用することによって、口臭の程度は著しく低
下した。Experimental Example 8 Test on the effectiveness of Desmee P50 and Kumazasa extract in removing bad breath after eating garlic: A total of 8 subjects, 4 each male and female, were fed a dish containing a lot of garlic, and then the halitosis removing effect of Example 4 was tested. After about 5 minutes, the subjects were asked to evaluate the degree of bad breath. The results are shown in Table 8. As can be seen from Table 8,
The degree of bad breath was significantly reduced by taking a tablet for eliminating bad breath containing Desme P50 and Kumazasa extract.
【００４７】表７に口臭の判定基準を示す。Table 7 shows the criteria for determining bad breath.
【００２８】[0028]
【表７】[Table 7]
【００４９】[0049]
【表８】[Table 8]
【００５０】実施例１．口臭除去用清涼飲料水組成
アマチャヅルエキス ２０ｍｇクマザサエキ
ス ５０ｍｇ白糖
１０ｇクエン酸
５００ｍｇ香料
０．１ｍｌ上記成分を水に溶かして全
量を１００ｍｌとして口臭除去用清涼飲料水を製造した
。Example 1. Soft drink composition for removing bad breath Jiaogulan extract 20mg Kumazasa extract 50mg White sugar
10g citric acid
500mg fragrance
A soft drink for removing bad breath was prepared by dissolving 0.1 ml of the above ingredients in water to make a total volume of 100 ml.
【００５１】実施例２．口臭除去用ゼリー砂糖２００ｇ
、クエン酸ナトリウム４ｇ、ゼラチン１５０ｇ、デスミ
ーＰ５０の１０００ｍｇ、クマザサエキス５００ｍｇお
よび水１リットルを加熱混合し、温度８０℃に１０分間
保った後、これにクエン酸３０ｇを入れ均一に混合し次
いで容器に約１００ｍｌずつ小分けした物を冷却して口
臭除去用ゼリーを製造した。Example 2. Jelly sugar for bad breath removal 200g
, 4 g of sodium citrate, 150 g of gelatin, 1000 mg of Desmy P50, 500 mg of Kumazasa extract and 1 liter of water were heated and mixed and kept at a temperature of 80°C for 10 minutes, then 30 g of citric acid was added thereto, mixed uniformly, and then poured into a container. The mixture was divided into approximately 100 ml portions and cooled to produce a jelly for removing bad breath.
【００５２】実施例３．口中清涼剤
上記の割合で混合した後、打錠して口中清涼剤とし
ての錠剤（１錠約９７２ｍｇ）を製造した。Example 3. Mouth Freshener After mixing in the above proportions, the mixtures were compressed into tablets (approximately 972 mg per tablet) as a mouth freshener.
【００５３】実施例４．口臭除去用錠剤 上記の割合
で混合した後、１錠約５５１ｍｇの重量に打錠して口臭
除去用錠剤を製造した。１回服用量は２錠とする。Example 4. Tablet for Eliminating Bad Breath After mixing in the above proportions, the mixture was compressed into tablets each weighing approximately 551 mg to produce a tablet for removing bad breath. The single dose is 2 tablets.
【００５４】実施例５．口臭除去用チューインガムガム
ベース１００ｇを柔らかくなる程度に加熱溶融し、これ
にデスミーＰ５０の１０００ｍｇ、クマザサエキス５０
０ｍｇ、マルチトール（粉末マルチ：東和化成工業株式
会社製）３００ｇ、少量の香料を混合した後、常法にし
たがってロールにより練り合わせ、成形することによっ
てチューインガムを製造した。Example 5. Chewing gum for removing bad breath Heat and melt 100g of gum base until it becomes soft, add 1000mg of Desmee P50, and 50g of Kumazasa extract.
After mixing 0 mg of maltitol (powdered mulch: manufactured by Towa Kasei Kogyo Co., Ltd.) and a small amount of fragrance, chewing gum was produced by kneading and molding with a roll according to a conventional method.
【００５５】実施例６．口臭除去用アイスクリーム組成
デスミーＰ５０ ３ｇアマチャ
ヅルエキス ２ｇ生クリーム
４６５ｇ脱脂乳
２８０ｇ砂糖
１５０ｇゼラチン
５ｇ上記成分を加熱しつつ攪拌混合した後、
カップ容器に約１００ｇずつ詰めたものを冷凍する。Example 6. Ice cream composition for removing bad breath Desme P50 3g Jiaogulan extract 2g fresh cream
465g skimmed milk
280g sugar
150g gelatin
After stirring and mixing 5g of the above ingredients while heating,
Fill approximately 100g each in cup containers and freeze.
【００５６】実施例７．口臭除去用アイスクリーム組成
デスミーＰ５０ ３ｇヤヒコザ
サエキス ２ｇ生クリーム
４６５ｇ脱脂乳
２８０ｇ砂糖
１５０ｇゼラチン
５ｇ上記成分を加熱しつつ攪拌混合した後
、カップ容器に約１００ｇずつ詰めたものを冷凍する。Example 7. Ice cream composition for removing bad breath Desme P50 3g Yahikosasa extract 2g Fresh cream
465g skimmed milk
280g sugar
150g gelatin
After stirring and mixing 5 g of the above ingredients while heating, the mixture is packed into cup containers with approx. 100 g each and frozen.
【００５７】実施例８．口臭除去用清涼飲料水組成
デスミーＰ５０ １ｇアマチャ
ヅルエキス ０．２ｇ
オオバザサエキス ０．２ｇ白糖
１０ｇクエン酸
０．５ｇ香料
０．１ｍｌ上記成分を水に溶かし
て全量を１００ｍｌとして口臭除去用清涼飲料水を製造
した。Example 8. Soft drink composition for removing bad breath Desmy P50 1g Jiaogulan extract 0.2g Macha basa extract 0.2g White sugar
10g citric acid
0.5g fragrance
A soft drink for removing bad breath was prepared by dissolving 0.1 ml of the above ingredients in water to make a total volume of 100 ml.
【００５８】実施例９．口臭除去用ゼリー砂糖２００ｇ
、クエン酸ナトリウム４ｇ、ゼラチン１５０ｇ、アマチ
ャズルエキス５００ｍｇ、ヤヒコザサエキス５００ｍｇ
及び水１リットルを加熱混合し、温度８０℃に１０分間
保った後、これにクエン酸３０ｇを入れ均一に混合し、
次いで容器に１００ｍｌずつ小分けしたものを冷却して
口臭除去用ゼリーを製造した。Example 9. Jelly sugar for bad breath removal 200g
, Sodium citrate 4g, Gelatin 150g, Amachazulu extract 500mg, Yahikozasa extract 500mg
After heating and mixing 1 liter of water and keeping the temperature at 80°C for 10 minutes, add 30 g of citric acid and mix uniformly.
Next, the mixture was divided into containers of 100 ml and cooled to produce a jelly for removing bad breath.
【００５９】[0059]
【発明の効果】本発明の口臭除去用または口臭抑制用組
成物は、配合されている消臭成分が相乗的に口臭除去効
果を有する。Effects of the Invention In the halitosis removing or halitosis suppressing composition of the present invention, the deodorizing ingredients contained therein have a synergistic halitosis removing effect.
【図１】アマチャヅルエキスとクマザサエキスを併用し
た場合の消臭効果を示す。FIG. 1 shows the deodorizing effect when Jiaogulan extract and Kumazasa extract are used together.
【図２】アマチャヅルエキスとヤヒコザサエキスを併用
した場合の消臭効果を示す。FIG. 2 shows the deodorizing effect when Jiaogulan extract and Yahikozasa extract are used together.
【図３】アマチャヅルエキスとオオバザサエキスを併用
した場合の消臭効果を示す。FIG. 3 shows the deodorizing effect of the combination of Jiaogulan extract and Sargassum japonicus extract.
【図４】デスミーＰ５０とクマザサエキスを併用した場
合の消臭効果を示す。FIG. 4 shows the deodorizing effect when Desme P50 and Kumazasa extract are used together.
【図５】デスミーＰ５０とヤヒコザサエキスを併用した
場合の消臭効果を示す。FIG. 5 shows the deodorizing effect when Desme P50 and Yahikosasa extract are used together.
【図６】デスミーＰ５０とオオバザサエキスを併用した
場合の消臭効果を示す。FIG. 6 shows the deodorizing effect when Desme P50 and Sargassum basa extract are used together.
◎は１：１の混合物における５０％消臭濃度を示す。 ◎ indicates a 50% deodorizing concentration in a 1:1 mixture.
Claims (3)
焙煎水抽出エキスから選ばれる少なくとも一種の成分及
びササ属に属する植物に含有される多糖類を含有してな
ることを特徴とする口臭除去または口臭抑制用組成物。Claim 1: A method for removing or suppressing bad breath, characterized by containing at least one component selected from Jiaogulan extract and roasted water extract of plant fiber substances, and polysaccharides contained in plants belonging to the genus Sasa. Composition for use.
類が当該植物エキスの態様で含有されてなる請求項１記
載の組成物。2. The composition according to claim 1, wherein the polysaccharide contained in a plant belonging to the genus Sasa is contained in the form of an extract of the plant.
ある請求項２記載の組成物。3. The composition according to claim 2, wherein the extract is a solvent extracted extract consisting of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3195999A JP3034652B2 (en) | 1990-10-31 | 1991-07-09 | Composition for removing or suppressing bad breath |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29664590 | 1990-10-31 | ||
| JP2-296645 | 1990-10-31 | ||
| JP3195999A JP3034652B2 (en) | 1990-10-31 | 1991-07-09 | Composition for removing or suppressing bad breath |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04356414A true JPH04356414A (en) | 1992-12-10 |
| JP3034652B2 JP3034652B2 (en) | 2000-04-17 |
Family
ID=26509466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3195999A Expired - Fee Related JP3034652B2 (en) | 1990-10-31 | 1991-07-09 | Composition for removing or suppressing bad breath |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3034652B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1180015A (en) * | 1997-09-08 | 1999-03-23 | Tsurumi Soda Co Ltd | Deodorant |
| JP2009195185A (en) * | 2008-02-22 | 2009-09-03 | Japan Tobacco Inc | Beverage for reducing halitosis |
| CN108553507A (en) * | 2018-07-08 | 2018-09-21 | 高戈 | Improve application on human skin, the Chinese medicinal composition preparation and preparation method of mucous membrane metabolism |
-
1991
- 1991-07-09 JP JP3195999A patent/JP3034652B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1180015A (en) * | 1997-09-08 | 1999-03-23 | Tsurumi Soda Co Ltd | Deodorant |
| JP2009195185A (en) * | 2008-02-22 | 2009-09-03 | Japan Tobacco Inc | Beverage for reducing halitosis |
| CN108553507A (en) * | 2018-07-08 | 2018-09-21 | 高戈 | Improve application on human skin, the Chinese medicinal composition preparation and preparation method of mucous membrane metabolism |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3034652B2 (en) | 2000-04-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0930019A2 (en) | Composition for treating obesity and foods and drinks containing the same | |
| JP2007145753A (en) | Lipase inhibitor | |
| JP2005170837A (en) | Marine alga extract and saccharide hydrolase inhibitor containing the same | |
| JP4057163B2 (en) | Beauty food | |
| JPS6119230B2 (en) | ||
| JP2001252054A (en) | Food composition | |
| JP3676272B2 (en) | Propolis composition and granule preparation thereof | |
| JPH04356414A (en) | Composition for removing or suppressing halitosis | |
| WO2006001103A1 (en) | Composition for deodorization and deodorant | |
| WO2007007994A1 (en) | Food composition for improving liver function comprising a lonicera caerulea l. var. edulis extract | |
| JP3034653B2 (en) | Indo-Kalamos bad breath remover or bad breath suppressant | |
| CN102333529A (en) | Coenzyme q10-containing composition for oral ingestion | |
| KR100193202B1 (en) | Manufacturing method of confectionery containing mushroom extract | |
| JPH0356424A (en) | Potassium supplementary agent, production thereof and food, drink and medicine containing the same | |
| JPH10179077A (en) | Bitter taste masking agent | |
| JP2000004834A (en) | Food having deodorizing and antioxidative function and its production | |
| JP2018009038A (en) | Oral composition | |
| JP6241631B2 (en) | Oral composition | |
| JP3515954B2 (en) | Propolis processed food | |
| KR20180085601A (en) | Dietary food composition | |
| JPH0678714A (en) | Gambier composition | |
| JP2007126435A (en) | Blended herbal drug composition | |
| JP2008048673A (en) | Food composition | |
| JP2017018089A (en) | Edible composition containing hop leaf | |
| KR19980019404A (en) | A method for preparing kelp powder and kelp powder obtained therefrom (A SEA TANGLE POWDER MAKE A METHOD) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |