JPH0463545A - Chewing gum - Google Patents
Chewing gumInfo
- Publication number
- JPH0463545A JPH0463545A JP2174257A JP17425790A JPH0463545A JP H0463545 A JPH0463545 A JP H0463545A JP 2174257 A JP2174257 A JP 2174257A JP 17425790 A JP17425790 A JP 17425790A JP H0463545 A JPH0463545 A JP H0463545A
- Authority
- JP
- Japan
- Prior art keywords
- chewing gum
- water
- extract
- leaf extract
- ginkgo leaf
- 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.)
- Pending
Links
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 53
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 47
- 239000000203 mixture Substances 0.000 claims abstract description 36
- -1 fatty acid ester Chemical class 0.000 claims abstract description 16
- 229920003169 water-soluble polymer Polymers 0.000 claims abstract description 14
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 12
- 239000000194 fatty acid Substances 0.000 claims abstract description 12
- 229930195729 fatty acid Natural products 0.000 claims abstract description 12
- 239000009429 Ginkgo biloba extract Substances 0.000 claims description 28
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 3
- 239000000284 extract Substances 0.000 abstract description 20
- 230000000144 pharmacologic effect Effects 0.000 abstract description 6
- 235000011201 Ginkgo Nutrition 0.000 abstract description 5
- 241000218628 Ginkgo Species 0.000 abstract description 5
- 235000008100 Ginkgo biloba Nutrition 0.000 abstract description 5
- 229920000223 polyglycerol Polymers 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 244000215068 Acacia senegal Species 0.000 abstract description 3
- 229920000084 Gum arabic Polymers 0.000 abstract description 3
- 235000010489 acacia gum Nutrition 0.000 abstract description 3
- 239000000205 acacia gum Substances 0.000 abstract description 3
- 239000004067 bulking agent Substances 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 239000002781 deodorant agent Substances 0.000 abstract 1
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 239000004480 active ingredient Substances 0.000 description 6
- 210000003296 saliva Anatomy 0.000 description 6
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 5
- 229930003944 flavone Natural products 0.000 description 5
- 235000011949 flavones Nutrition 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 229930182470 glycoside Natural products 0.000 description 5
- 210000000214 mouth Anatomy 0.000 description 5
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 5
- 206010006326 Breath odour Diseases 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 230000001877 deodorizing effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000006188 syrup Substances 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
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 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 2
- 244000024873 Mentha crispa Species 0.000 description 2
- 235000014749 Mentha crispa Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229940041616 menthol Drugs 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920001412 Chicle Polymers 0.000 description 1
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000001794 Manilkara zapota Species 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 208000003782 Raynaud disease Diseases 0.000 description 1
- 208000012322 Raynaud phenomenon Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229920001938 Vegetable gum Polymers 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 210000001627 cerebral artery Anatomy 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000004440 column chromatography Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 201000009101 diabetic angiopathy Diseases 0.000 description 1
- 201000002249 diabetic peripheral angiopathy Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 201000001245 periodontitis Diseases 0.000 description 1
- 210000005259 peripheral blood Anatomy 0.000 description 1
- 239000011886 peripheral blood Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
本発明は、いちょう葉抽出エキスの有する薬理効果や消
臭効果が最大限に発揮されるように改善されたいちょう
葉抽出エキスを含有するチューインガムに関する。The present invention relates to a chewing gum containing a ginkgo leaf extract that has been improved so that the medicinal effects and deodorizing effects of the ginkgo leaf extract are maximized.
いちょうの青葉より抽出されたエキス、特にフラボング
リコシドとして２４％含有するものが、血管拡張、血流
の増大、脳動脈や末梢血流の改善、老人ボケ、高血圧、
レイノー病、糖尿病性血管障害、なとの予防や治療に、
ドイツ、フランスで広く使用されている。
この人体に有用なエキスを抵抗なく継続して摂取する方
法として、いくつかの食品に添加する提案がなされてい
る。
また、本発明と同様チューインガムへエキスを添加する
提案もなされている。
しかし、これらの提案はいずれも重大な問題を有してい
る。
すなわち、健康飲料やコーヒー飲料のようなドリンク剤
水溶液中では、添加したエキス中の有効成分の経時的な
分解があり、また他方、エキスの有効成分フラボングリ
コシド類、テルペンラクトン類を充分含有した抽出エキ
ス（フラボングリコシド２４％含有品）は水に溶解しな
い、したがってドリンク剤には精製度の低いエキスしか
添加使用てきない、有効成分含有量の高（′１エキスを
何等かの方法によって溶解しても時間の経過番こともな
って沈澱が発生して製品価値を著しく減する。
エキスを添加したキャンデーを製造する際（こ（よ、エ
キスの入った砂糖を一度高熱を加えて溶解する。
その結果、有効成分の分解は避けられず―また溶解した
糖分の粘度が高いため、各キャンデー１粒毎のエキス含
有量を均等にするのは大変に難しい等の問題がある。
公知の特開平２−３１６４８号公報に示されるごとく、
単にいちょう葉抽出エキスをそのまま添加してチューイ
ンガムとした場合は、添加したエキスは酢酸ビニルや天
然チクル等のガムベースとの親和性が高いため、ガムを
いくら口腔内で咀畷してもエキスは唾液中へほとんど溶
出されず、よって口臭除去を始めとする薬理作用の発揮
は全く期待できないと言う大きな問題があった。
本発明の目的はこれらの欠点を解決し、経時的に有効成
分の分解がなく、毎日抵抗なく連用でき、また口腔内て
エキス成分が唾液中へ充分溶出し、いちょう葉抽出エキ
スの有する薬理効果や消臭効果を最大限発揮できるよう
にしたチューインガムを提供することにある。The extract extracted from green ginkgo leaves, especially the one containing 24% flavone glycosides, dilates blood vessels, increases blood flow, improves cerebral arteries and peripheral blood flow, causes senility, high blood pressure,
For the prevention and treatment of Raynaud's disease, diabetic angiopathy, and nato.
Widely used in Germany and France. As a way to continuously ingest this useful extract for the human body without resistance, it has been proposed to add it to some foods. Further, similar to the present invention, it has also been proposed to add an extract to chewing gum. However, all of these proposals have serious problems. In other words, in an aqueous solution of a drink such as a health drink or coffee drink, the active ingredients in the added extract decompose over time. The extract (containing 24% flavone glycosides) does not dissolve in water, so only extracts with a low degree of purification can be added to drinks. However, as time passes, precipitation occurs, which significantly reduces the product value. As a result, decomposition of the active ingredient is unavoidable - and due to the high viscosity of the dissolved sugar, it is extremely difficult to equalize the extract content in each candy. As shown in Publication No.-31648,
If you simply add ginkgo leaf extract as it is to make chewing gum, the added extract has a high affinity with gum bases such as vinyl acetate and natural chicle, so no matter how much you chew the gum in your mouth, the extract will remain in your saliva. There was a major problem in that it was hardly eluted into the blood, and therefore it could not be expected to exhibit pharmacological effects such as removing bad breath. The purpose of the present invention is to solve these drawbacks, so that the active ingredients do not decompose over time, so that it can be used repeatedly every day without resistance, and the extract components are sufficiently eluted into the saliva in the oral cavity, and the pharmacological effects of the ginkgo leaf extract are improved. The purpose of the present invention is to provide chewing gum that can maximize its deodorizing and deodorizing effects.
【課題を解決するための手段］
本発明者らは上記課題に鑑み、鋭意研究の結果、従来技
術の欠点を改善した本発明のチューインガム、の開発に
成功した。
すなわち本発明は、チューインガム中にいちょう葉抽出
エキスと水溶性高分子及び／′又はポリグリセリン脂肪
酸エステルとからなる親水性組成物を含有せしめてなる
ことを特徴とするチューインガムである。なお、本発明
のチューインガムにおいては、親水性組成物が、賦形剤
を含むものであってもよい。
本発明に係るいちょう葉抽出エキスは、いちょうの青葉
の乾燥品から含水アルコール又は含水メチルエチルケト
ン等で粗抽出し、カラムクロマトで精製して得られるが
、市販品としてのフラボングリコシド類２４％含有のい
ちょう葉抽出エキスも存在する。
いちょう葉抽出エキスには、水に難溶で、ガムベースと
の親和性が高いフラボングリコシド類（アグリコンも含
む）やテルペンラクトン類等の有効成分が含有されてい
る。
本発明では、これら有効成分をガムベース側へ移行しな
いようにするため、水溶性高分子又はポリグリセリン脂
肪酸エステルを併存させる。該水溶性高分子としては、
カルボキシメチルセルロース、ヒドロキシプロピルセル
ロース、ヒドロキシプロピルメチルセルロース、メチル
セルロース等のセルロース誘導体、アラビアガム、アル
ギン酸ナトリウムなどの天然植物ガムが挙げられ、また
この水溶性高分子の替わりに使用できるポリグリセリン
脂肪酸エステルとしては、ＨＬＢが高く炭素数１０以上
の脂肪酸とのポリグリセリンエステルが挙げられる。
本発明のチューインガムを製造するには、まず、いちょ
う葉抽出エキスと水溶性高分子とからなる親水性組成物
を一旦製造し、得られた該組成物を添加して常法にした
がいチューインガムを製造すればよい。この場合、水溶
性高分子との併用又は代用としてポリグリセリン脂肪酸
エステルが用いられる。
該親水性組成物の添加量は、服用剤−回分の服群量に合
わせ、いちょう葉抽出エキスの量としてガム重量の１〜
１０％程度とするのが好ましく、この範囲は味覚上も甘
味と苦味が適当に調和され、風味のある美味なチューイ
ンガムが得られる点から好ましい。
次に、エキスと水溶性高分子及び／又はポリグリセリン
脂肪酸エステルとからなる親水性組成物の製造方法のい
くつかを例示する。
■水溶性高分子及び／又はポリグリセリン脂肪酸エステ
ルを、いちょう葉抽出エキスと共に含水アルコールに溶
解した後、該液を噴霧乾燥する方法。
■エキスをあらかじめごく少量の含水アルコールに溶解
し、これを水溶性高分子及び／又はポリグリセリン脂肪
酸エステルと水とを加えた乳濁液中に加え乳化機等で充
分均一なエマルジョンとした後、該エマルジョンを噴霧
乾燥する方法。
■水又は含水アルコールに高ＨＬＢのポリグリセリン脂
肪酸エステル及び／′又は水溶性高分子を溶解した後、
この溶液中に乳糖又はデキストリン等の賦形剤と共にエ
キスを加えよく混きし、これを噴霧乾燥をする方法。
このようにして製した本発明のチューインガムは、口腔
内でのエキスの溶出等が著しく改善されており、すなわ
ち口腔内で咀畷中、エキスの有効成分はチューインガム
より唾液中へ溶解又は微細に分散した形で容易に溶出さ
れる。その後、消化管内を移動し、吸収部位である小腸
上部より速やかに吸収されることとなる。
そして、錠剤や顆粒等状の医薬品とは違い、本発明はチ
ューインガムであるため、毎日楽しく連用できる。
また、口腔内では直接口臭を消し、虫歯や歯槽膿漏の予
防も期待できるなど、局所（口腔内）及び全身（血流の
改善など）効果が期待できる。
なお、本発明で言うチューインガムとは、通常の使用後
排棄されるガムに限らず、咀畷の継続によりその体積が
減少し、最終的に全てが体内に摂取される「セリ−」タ
イプのものをも含む。
【実施例】
以下、実施例により本発明を詳述する。
（実施例１）
最初に下記の組成からなるいちょう葉抽出エキス含有親
水性組成物（１）を調製した。
水１０＋１へデカグリセリンモノラウレート２ｇを溶解
し、これにいちょう葉抽出エキス（フラボングリコシド
２４％含有）５ｇ及びデキストリン３ｇを加えた後、ホ
モジナイザーで良く混合した。
次いで、この混合液を噴霧乾燥して、いちょう葉抽出エ
キス含有親水性組成物（１）粉末を得た。
ニーイン ム １ の １：
次いで下記処方で、いちょう葉抽出エキス含有親水性組
成物（１）を含むチューインガム（１）を製造した。
処方 親水性組成物（１）粉末 ５ｇコーンシロッ
プ（Ｂｒｉ×７０％） ２０ツノガムベース
２５ ｓｒ砂糖 ５５
ツノスペアミント 適量
メントール ｌノ
上記処方において、
まずコーンシロップへ親水性組成物（Ｉ）を加え溶解し
、これをガムベースへ加えて混合した。
次いで該混合物に砂糖と７レバー（スペアミント、メン
トール）を加えた後、常法に従ってロールにより練り合
わせ、これを板状に成型し、本発明のチューインガム（
１）を得た。
ニーイン ム １ の ：
比較例として、いちょう葉抽出エキス含有親水性組成物
（Ｉ）に代えて、従来のいちょう葉抽出エキス２．５ｇ
を用い、コーンシロ・ンプ中に加え加熱溶解した以外は
、上記■と全く同様にして比較例チューインガム（１）
を製造した。
ニーインガム び チューインガムの効」Ｕｔ戦コニ
−記■及び■で得たチューインガム、すなわちチューイ
ンガム（１）、比較例チューインガム（１）の各々を切
断して、１個が約１ｇの各種チューインガムを多数製造
した。
これらチューインガムと、市販のチューインガム（約１
ｇ／１個）を用いて、パネラ−テストを行った。
このテスト方法は、朝鮮焼肉を食したばかりの９人パネ
ラ−に、各々３人宛、本発明チューインガム（１）、比
較例チューインガム（１）及び市販のチューインガムを
与え、１０分間咀喘を継続した後、各パネラ−の口臭を
比較することによって行った。
その結果、いちＪう葉抽出エキス含有親水性組成物を含
有する本発明のチューインガムを咀畷した３人からは全
く口臭を感じなかった。
（実施例２）
まず下記組成からなるいちょう葉抽出エキス含有親水性
組成物（ＩＩ）を調整した。
いちょう葉抽出エキス（フラボングリコシド２４％含有
）５ｇを２ｍｌの５０％エタノール水溶液に溶解し、こ
れにアラビアガム５ｇと水１０ｍｆｆ１とを混合しなが
ら徐々に添加した後、更に水４０ｍ１を加えてホモジナ
イザーで良く撹拌した。その後、この液を噴霧乾燥して
、いちょう葉抽出エキス含有親水性組成物（ＩＩ）の粉
末を得た。
″チューインガム（２）の 造：
次いで下記処方でいちょう葉抽出エキス含有親水性組成
物（ＩＩ）を含むチューインガム（２）を製造した。
処方 親水性組成物（ＩＩ） １０ビ水飴（
水分１５％） １７ ｎグリセリン
ｌ ／７ガムベース
２５ツノ砂糖 ５２１／グルコ
ース １５ツノチエリーフレーバー
適量
上記処方において、
まず水飴、グリセリン及び親水性組成物（ＩＩ）を温時
溶解し、これをガムベースと共にニーダ−へ投入して良
く混合した。
次いて該混合物に砂糖、グルコース及びチエリーフレバ
ーを加え更に練り合わせた後、常法により１粒約８００
Ｉｌ１ｇのチューインガムに成型して本発明チューイン
ガム（２）を得た。
較 チューインガム ２）の 造
比較例として、いちょう葉抽出エキス含有親水性組成物
（ＩＩ）に代えて、従来のいちょう葉抽出エキス５ｇを
用いた以外は■゛と全＜１１８１７ｍにして比較例チュ
ーインガム（２）を製造した。
ニーイン ムの
年令５８才の歯槽誤漏に悩む男性に朝昼夜と１粒宛１０
日間本発明チューインガム（２）を供与したところ、そ
の結果みごとに自覚症状が取れた。
次に、本発明チューインガム（２）に代えて、比較例チ
ューインガムく２）を供与したところ、１〜２日後に再
び症状が表れた。
そこで、再度本発明チューインガム〈２ンを供与した結
果、再度自覚症状が消失した。
以上の実施例・比較例から、本発明のチューインガムに
のみ薬理効果が認められ、他方いちょう葉抽出エキスを
羊独で添加したチューインガムは全く薬理効果が認めら
れないことが判った。
本発明チューインガム（１）及び（２）はいずれも、咀
明中いちょう葉抽出エキスの苦味を感じたが、比較例の
チューインガム（１）及び（２）はいずれも苦味を全く
感しなかった。
この理由は、比較例チューインガムでは、いちょう葉抽
出エキスがチューインガムベースに吸収されてしまって
唾液中へ溶出しないのに対して、本発明のいちょう葉抽
出エキスに水溶性高分子及び／又はポリグリセリン脂肪
酸エステルを組み合わせてなる親水性組成物を含有せし
めたチューインガムでは、いちょう葉抽出エキスが唾液
側に溶出されるためと推定される。[Means for Solving the Problems] In view of the above problems, the present inventors conducted intensive research and succeeded in developing the chewing gum of the present invention, which improves the drawbacks of the prior art. That is, the present invention is a chewing gum characterized in that the chewing gum contains a hydrophilic composition consisting of a ginkgo leaf extract, a water-soluble polymer and/or a polyglycerin fatty acid ester. In addition, in the chewing gum of the present invention, the hydrophilic composition may contain an excipient. The ginkgo leaf extract according to the present invention is obtained by crudely extracting dried green ginkgo leaves with hydrous alcohol or hydrous methyl ethyl ketone, etc., and purifying with column chromatography. Leaf extracts also exist. Ginkgo leaf extract contains active ingredients such as flavone glycosides (including aglycones) and terpene lactones, which are poorly soluble in water and have a high affinity with the gum base. In the present invention, in order to prevent these active ingredients from transferring to the gum base side, a water-soluble polymer or polyglycerol fatty acid ester is co-present. As the water-soluble polymer,
Cellulose derivatives such as carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, and methylcellulose, natural vegetable gums such as gum arabic and sodium alginate, and polyglycerin fatty acid esters that can be used in place of this water-soluble polymer include HLB. Examples include polyglycerin esters with fatty acids having a high carbon number of 10 or more. To produce the chewing gum of the present invention, first, a hydrophilic composition consisting of ginkgo leaf extract and a water-soluble polymer is once produced, and the resulting composition is added to produce chewing gum in a conventional manner. do it. In this case, polyglycerol fatty acid ester is used in combination with or in place of the water-soluble polymer. The amount of the hydrophilic composition to be added is adjusted to the amount of the dosage, and the amount of ginkgo leaf extract is 1 to 10% of the weight of the gum.
The content is preferably about 10%, and this range is preferable from the standpoint of taste as well as the ability to properly balance sweetness and bitterness and obtain a flavorful and delicious chewing gum. Next, some examples of methods for producing a hydrophilic composition comprising an extract, a water-soluble polymer and/or a polyglycerin fatty acid ester will be described. (2) A method in which a water-soluble polymer and/or a polyglycerol fatty acid ester is dissolved in hydrous alcohol together with a ginkgo leaf extract, and then the solution is spray-dried. ■ Dissolve the extract in a very small amount of hydrous alcohol in advance, add this to an emulsion containing water and a water-soluble polymer and/or polyglycerin fatty acid ester, and use an emulsifier to make a sufficiently uniform emulsion. A method of spray drying the emulsion. ■ After dissolving high HLB polyglycerol fatty acid ester and/or water-soluble polymer in water or hydrous alcohol,
A method in which the extract is added to this solution along with excipients such as lactose or dextrin, mixed well, and then spray-dried. The chewing gum of the present invention produced in this manner has significantly improved dissolution of the extract in the oral cavity, that is, during chewing in the oral cavity, the active ingredients of the extract are dissolved or finely dispersed in the saliva rather than in the chewing gum. It is easily eluted in this form. After that, it moves through the gastrointestinal tract and is rapidly absorbed from the upper part of the small intestine, which is the absorption site. Moreover, unlike pharmaceuticals in the form of tablets or granules, the present invention is a chewing gum, so it can be enjoyed and used repeatedly every day. In addition, it can be expected to have local (intraoral) and systemic (improvement of blood flow, etc.) effects, such as directly eliminating bad breath and preventing cavities and alveolar pyorrhea. Note that the term chewing gum referred to in the present invention is not limited to gum that is normally discarded after use, but also refers to "celery" type gum whose volume decreases with continued chewing and which is eventually ingested into the body. Including things. [Examples] The present invention will be explained in detail below with reference to Examples. (Example 1) First, a hydrophilic composition (1) containing ginkgo leaf extract having the following composition was prepared. 2 g of decaglycerin monolaurate was dissolved in 10+1 water, 5 g of ginkgo leaf extract (containing 24% flavone glycosides) and 3 g of dextrin were added thereto, and the mixture was mixed well with a homogenizer. Next, this liquid mixture was spray-dried to obtain a hydrophilic composition (1) powder containing ginkgo leaf extract. Next, a chewing gum (1) containing a hydrophilic composition (1) containing ginkgo leaf extract was produced according to the following formulation. Prescription Hydrophilic composition (1) Powder 5g corn syrup (Bri x 70%) 20 horn gum base
25 sr sugar 55
Horn Spearmint Appropriate amount of menthol In the above formulation, first, hydrophilic composition (I) was added to corn syrup and dissolved, and this was added to the gum base and mixed. Next, sugar and 7 livers (spearmint, menthol) were added to the mixture, and the mixture was kneaded with a roll according to a conventional method. This was formed into a plate shape, and the chewing gum of the present invention
1) was obtained. Niinmu 1: As a comparative example, 2.5 g of conventional ginkgo leaf extract was used instead of the hydrophilic composition (I) containing ginkgo leaf extract.
Comparative Example Chewing Gum (1)
was manufactured. The chewing gums obtained in "Kneeling Gum and Effects of Chewing Gum" were cut into pieces, namely chewing gum (1) and comparative example chewing gum (1), to produce a large number of various chewing gums each weighing approximately 1 g. . These chewing gums and commercially available chewing gum (approximately 1
A panel test was conducted using 1 g/1 piece). In this test method, chewing gum of the present invention (1), comparative example chewing gum (1), and commercially available chewing gum were given to 9 panelists who had just eaten Korean Yakiniku (3 people each), and the chewing gums were continuously chewed for 10 minutes. Afterwards, each panelist's breath odor was compared. As a result, the three people who chewed the chewing gum of the present invention containing the hydrophilic composition containing Ichiju leaf extract did not experience any bad breath. (Example 2) First, a hydrophilic composition (II) containing ginkgo leaf extract having the following composition was prepared. Dissolve 5 g of ginkgo leaf extract (containing 24% flavone glycosides) in 2 ml of 50% ethanol aqueous solution, gradually add 5 g of gum arabic and 10 mff of water while mixing, then add 40 ml of water and use a homogenizer. Stir well. Thereafter, this liquid was spray-dried to obtain a powder of hydrophilic composition (II) containing ginkgo leaf extract. ``Preparation of chewing gum (2): Chewing gum (2) containing the hydrophilic composition (II) containing ginkgo leaf extract was then manufactured according to the following formulation.Formulation Hydrophilic composition (II) 10.
water 15%) 17n glycerin
l/7 gum base
25 Horn Sugar 521/Glucose 15 Horn Thierry Flavor Appropriate amount In the above formulation, starch syrup, glycerin and hydrophilic composition (II) were first dissolved at a warm temperature, and this was put into a kneader together with the gum base and mixed well. Next, sugar, glucose and cherries flavor were added to the mixture, and after further kneading, one grain of about 800
The chewing gum (2) of the present invention was obtained by molding it into a chewing gum weighing 11 g. Comparison Chewing Gum 2) As a comparative example, the comparative example chewing gum ( 2) was manufactured. For a 58-year-old man suffering from alveolar leakage, take 1 tablet in the morning, noon, and night.
When the chewing gum of the present invention (2) was given to the dog for one day, the subjective symptoms were successfully alleviated. Next, when the comparative chewing gum (2) was given in place of the chewing gum (2) of the present invention, the symptoms appeared again 1 to 2 days later. Therefore, as a result of administering the chewing gum of the present invention (2) again, the subjective symptoms disappeared again. From the above Examples and Comparative Examples, it was found that only the chewing gum of the present invention had a pharmacological effect, while the chewing gum to which ginkgo leaf extract was added to sheep alone had no pharmacological effect at all. The chewing gums (1) and (2) of the present invention both had a bitter taste of the ginkgo leaf extract during chewing, but the chewing gums (1) and (2) of the comparative examples did not taste any bitterness at all. The reason for this is that in the comparative chewing gum, the ginkgo leaf extract is absorbed into the chewing gum base and does not elute into saliva, whereas the ginkgo leaf extract of the present invention contains water-soluble polymers and/or polyglycerin fatty acids. This is presumed to be because the ginkgo leaf extract is eluted into the saliva side in chewing gum containing a hydrophilic composition consisting of a combination of esters.
上記のとおり本発明のチューインガムでは、咀喘中に口
腔内でいちょう葉抽出エキス成分が唾液中へ充分に溶出
させることができるため、いちょう葉抽出エキスの有す
る薬理効果や消臭効果を最大限発揮できるものとなる。As mentioned above, in the chewing gum of the present invention, the ginkgo leaf extract component can be sufficiently eluted into saliva in the oral cavity during mastication, so the pharmacological and deodorizing effects of the ginkgo leaf extract can be maximized. Become what you can.
Claims (2)
性高分子及び／又はポリグリセリン脂肪酸エステルとか
らなる親水性組成物を含有せしめてなることを特徴とす
るチューインガム。(1) A chewing gum characterized by containing a hydrophilic composition comprising a ginkgo leaf extract, a water-soluble polymer and/or a polyglycerin fatty acid ester.
特徴とする請求項１記載のチューインガム。(2) The chewing gum according to claim 1, wherein the hydrophilic composition contains an excipient.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2174257A JPH0463545A (en) | 1990-06-30 | 1990-06-30 | Chewing gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2174257A JPH0463545A (en) | 1990-06-30 | 1990-06-30 | Chewing gum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0463545A true JPH0463545A (en) | 1992-02-28 |
Family
ID=15975471
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2174257A Pending JPH0463545A (en) | 1990-06-30 | 1990-06-30 | Chewing gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0463545A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2755015A1 (en) * | 1996-10-25 | 1998-04-30 | Sod Conseils Rech Applic | USE OF A FLAVONOIDIC EXTRACT OF GINKGO BILOBA SUBSTANTIALLY FREE FROM TERPENES IN THE ORAL DOMAIN AND COMPOSITION CONTAINING SUCH EXTRACT |
| JP2008539762A (en) * | 2005-05-23 | 2008-11-20 | キャドバリー アダムス ユーエスエー エルエルシー | Edible composition with increased flavor release and method for producing the same |
-
1990
- 1990-06-30 JP JP2174257A patent/JPH0463545A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2755015A1 (en) * | 1996-10-25 | 1998-04-30 | Sod Conseils Rech Applic | USE OF A FLAVONOIDIC EXTRACT OF GINKGO BILOBA SUBSTANTIALLY FREE FROM TERPENES IN THE ORAL DOMAIN AND COMPOSITION CONTAINING SUCH EXTRACT |
| WO1998018479A1 (en) * | 1996-10-25 | 1998-05-07 | Societe De Conseils De Recherches Et D'applications Scientifiques (S.C.R.A.S.) | Use of ginkgo biloba flavonoidic extract substantially devoid or terpenes for oral hygiene and composition containing such extract |
| EP1393736A1 (en) * | 1996-10-25 | 2004-03-03 | Société de Conseils de Recherches et d'Applications Scientifiques ( S.C.R.A.S.) | Use of ginkgo biloba terpene free flavonoidic extract for oral hygiene, and composition containing such extract |
| JP2008539762A (en) * | 2005-05-23 | 2008-11-20 | キャドバリー アダムス ユーエスエー エルエルシー | Edible composition with increased flavor release and method for producing the same |
| JP4751445B2 (en) * | 2005-05-23 | 2011-08-17 | キャドバリー アダムス ユーエスエー エルエルシー | Edible composition with increased flavor release and method for producing the same |
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