JPH0683635B2 - Confectionery containing karin extract with enhanced antibacterial action - Google Patents
Confectionery containing karin extract with enhanced antibacterial actionInfo
- Publication number
- JPH0683635B2 JPH0683635B2 JP61068425A JP6842586A JPH0683635B2 JP H0683635 B2 JPH0683635 B2 JP H0683635B2 JP 61068425 A JP61068425 A JP 61068425A JP 6842586 A JP6842586 A JP 6842586A JP H0683635 B2 JPH0683635 B2 JP H0683635B2
- Authority
- JP
- Japan
- Prior art keywords
- extract
- karin
- confectionery
- antibacterial action
- menthol
- 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.)
- Expired - Lifetime
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 28
- 230000000844 anti-bacterial effect Effects 0.000 title claims description 20
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 15
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 15
- 229940041616 menthol Drugs 0.000 claims description 15
- 235000015218 chewing gum Nutrition 0.000 claims description 7
- 229940112822 chewing gum Drugs 0.000 claims description 7
- 241000191967 Staphylococcus aureus Species 0.000 claims description 6
- 239000002798 polar solvent Substances 0.000 claims description 4
- 241000194019 Streptococcus mutans Species 0.000 claims description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000002904 solvent Substances 0.000 description 5
- 244000251905 Pseudocydonia sinensis Species 0.000 description 4
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 3
- 235000019477 peppermint oil Nutrition 0.000 description 3
- 239000003208 petroleum Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 201000007100 Pharyngitis Diseases 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000845 maltitol Substances 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
- 229940035436 maltitol Drugs 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- 239000012454 non-polar solvent Substances 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000005078 Chaenomeles speciosa Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010028116 Mucosal inflammation Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 206010043521 Throat irritation Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000000170 anti-cariogenic effect Effects 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000543 intermediate Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、抗菌作用の増強されたかりんエキスを配合し
た菓子類に関し、更に詳細にはかりんエキスとメントー
ルを併用配合して抗う蝕作用、喉に対する抗炎症作用を
有する抗菌作用の増強されたかりんエキスを配合した菓
子類に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to confectionery containing a karin extract with enhanced antibacterial activity, and more specifically, an anti-cariogenic effect by combining a karin extract and menthol in combination, The present invention relates to confectionery containing a karin extract having an enhanced antibacterial effect having an anti-inflammatory effect on the throat.
従来、かりん（Chaenomeles sinensis,Cydonia sinen
sis,Pseudocydonia sinensis英名 Chinese Quince）
は、中国原産のバラ科に属する植物で、古来よりその果
実は独特の香気を有するため、果実を室内に置いてその
芳香を楽しむ等の利用がされてきたが、果肉は石細胞が
多いため堅く生食には適さない。またかりんの砂糖漬
け、かりん酒は咳止め、利尿効果を有すると言われてい
る。しかし、かりんの抗菌性についての報告は見上たら
ない。また、喉に効果があるガム、キャンディとして
は、従来から西洋ハーブを利用した菓子類が販売されて
いるが、かりんを利用した菓子類は見受けられない。Traditionally, Karin (Chaenomeles sinensis, Cydonia sinen
sis, Pseudocydonia sinensis English Chinese Quince)
Is a plant belonging to the family Rosaceae that originated in China.Since its fruits have a unique aroma since ancient times, it has been used to enjoy its aroma by placing the fruits indoors, but since the flesh contains many stone cells. It is hard and not suitable for raw eating. It is said that karin candied and karinshu have antitussive and diuretic effects. However, there are no reports on the antibacterial properties of karin. As gum and candy that are effective for the throat, confectionery using western herbs has been sold, but confectionery using karin has not been found.
本発明者等は、民間治療法として知られているかりんの
効能成分につき検索したところ、かりんの有機溶剤抽出
エキスに顕著な抗菌作用、特にう蝕原因菌Streptococcu
s mutans及び口腔内黄色ブドウ球菌であって口腔、喉
の粘膜炎症原因菌Staphylococcus aureusに対し抗菌作
用があることを見出し、この抗菌性物質は未確認である
が、エキス自体にて菓子類に配合して抗う蝕抗炎症素材
に適することを確認して「かりんエキスを配合した菓子
類」として特許出願した（特願昭60−199323号）。The present inventors searched for the active ingredient of karin, which is known as a folk remedy, and found that the organic solvent extract of karin has a remarkable antibacterial effect, especially Streptococcu
s mutans and Staphylococcus aureus have been found to have an antibacterial action against Staphylococcus aureus, which is a mucosal inflammation-causing bacterium of the oral cavity and throat, and although this antibacterial substance has not been confirmed, it was incorporated into confectionery as an extract itself. After confirming that it is suitable as an anti-caries and anti-inflammatory material, a patent application was filed as "confectionery containing karin extract" (Japanese Patent Application No. 60-199323).
本発明者等は、その後引続き研究の結果、かりんエキス
の抗菌作用はメントールを併用することにより相乗的に
増強される事実を見出し、本発明を完成した。従って、
本発明の目的は、かりんの溶剤抽出エキスとメントール
とを併用して配合した抗菌作用の増強されたかりんエキ
スを配合した菓子類を提供するにある。As a result of subsequent studies, the present inventors have found that the antibacterial action of Karin extract is synergistically enhanced by the combined use of menthol, and completed the present invention. Therefore,
An object of the present invention is to provide a confectionery product containing a karin extract having an enhanced antibacterial action, which is prepared by combining a solvent-extracted extract of karin and menthol.
本発明で使用されるかりんエキスは、かりん果実の細断
片の乾燥物を連続又は非連続下の常法により有機溶剤抽
出し、溶剤を回収することにより得ることができる。溶
剤としては、非極性溶剤、例えば石油エーテル、ベンゼ
ンなど、中間極性のエーテル、クロロホルムなど、極性
溶剤のアルコール類、アセトンなどより適宜選択出来
る。かりんエキスの収量は、使用される溶剤によって異
なり、非極性溶剤の場合、乾燥かりんに対して約２〜３
％、極性溶剤の場合は約30％±５％、中間極性溶剤はこ
の中間％である。抗菌作用は抽出収量に反比例する。一
般に、本発明の目的が菓子類への使用にあるため、使用
する抽出溶剤としてはアルコール類が好適であって、ア
ルコール抽出エキスを基準にして、併用されるメントー
ルとの重量比で1:1〜0.5、特に1:1の量比の併用が好適
である。The karin extract used in the present invention can be obtained by extracting a dried product of a karin fruit fine fragment with an organic solvent by a conventional method under continuous or discontinuous conditions and recovering the solvent. The solvent can be appropriately selected from non-polar solvents such as petroleum ether and benzene, intermediate polar ethers and chloroform, polar solvents such as alcohols and acetone. The yield of Karin extract depends on the solvent used. In the case of non-polar solvent, it is about 2 to 3 relative to dry Karin.
%, About 30% ± 5% for polar solvents, and intermediate% for intermediate polar solvents. Antibacterial activity is inversely proportional to extraction yield. Generally, since the purpose of the present invention is to use in confectionery, alcohols are suitable as the extraction solvent used, based on the alcohol extract, 1: 1 by weight ratio with menthol to be used in combination. It is preferable to use a combination in the amount ratio of ˜0.5, especially 1: 1.
使用するメントールは、結晶メントール（合成乃至天然
薄荷）、メントールを主成分とする天然精油（ペパーミ
ント油など）より適宜選択して使用できる。The menthol to be used can be appropriately selected and used from crystalline menthol (synthetic or natural light load) and natural essential oil containing menthol as a main component (such as peppermint oil).
かりんエキスとメントールは菓子類に香料原料と共に添
加して、常法により目的の菓子を製造する。かりんエキ
スの添加量は菓子に対し約１重量％である。Karin extract and menthol are added to confectionery along with a fragrance raw material to produce the intended confectionery by a conventional method. The amount of Karin extract added is about 1% by weight with respect to the confectionery.
次に実施例により具体的に説明する。 Next, a specific description will be given with reference to examples.
（実施例１） かりんの生果実を細かく切り50℃の乾燥器で48時間乾燥
し、ホモゲナイザーで粉砕したものに３倍量のアルコー
ルで常温にて24時間、３回抽出し、真空蒸発器でアルコ
ールを回収しエキスを得た。収量は乾燥物に対し33％で
あった。エキスは赤褐色のペースト状でかりん特有の芳
香があり酸味が強い。(Example 1) Freshly cut Karin fruit was finely chopped, dried in a dryer at 50 ° C for 48 hours, crushed with a homogenizer, and extracted with 3 times the amount of alcohol at room temperature for 24 hours, 3 times, and then in a vacuum evaporator. The alcohol was recovered to obtain an extract. The yield was 33% based on the dried product. The extract is a reddish brown paste and has a unique aroma of phosphorus and has a strong sourness.
▲ｄ20 20▼1.022,▲ｎ20 D▼1.418 （実施例２） 実施例１で得た乾燥かりん粉末100gをソックスレ抽出器
にて石油エーテルを溶剤にして48時間連続抽出し、エキ
ス25gを得た。淡黄緑色、無臭、酸味なく油っぽいペー
スト状で、▲ｄ20 20▼1.022,▲ｎ20 D▼1.341 （実施例３） 実施例２の石油エーテルの代わりにエチルエーテルを使
用する以外は同様に実施して、エキス16gを得た。アル
コール抽出エキスとほぼ同じ性状のエキスであった。▲ d 20 20 ▼ 1.022, ▲ n 20 D ▼ 1.418 (Example 2) 100 g of dried karin powder obtained in Example 1 was continuously extracted for 48 hours in a Soxhlet extractor using petroleum ether as a solvent to obtain 25 g of extract. It was Pale yellowish green, odorless, sour and oily paste, ▲ d 20 20 ▼ 1.022, ▲ n 20 D ▼ 1.341 (Example 3) Same as Example 2 except that ethyl ether was used instead of petroleum ether. Then, 16 g of the extract was obtained. The extract had almost the same properties as the alcohol extract.
（実施例４） エキスのStaphylococcus aureus及びmutansに対する抗
菌作用試験 実施例１〜３の各エキス及びメントールを10％の濃度溶
液とし、更に10倍希釈を繰り返し、抗菌性試験の試料と
し、滅菌したペーパーディスク（直径8mm×15mm）に定
量的に単独及び混合した液を添加し、下記の培地上に置
いた。コントロールとしてアルコールを同量ペーパーデ
ィスク上に添加した。(Example 4) Antibacterial activity test of extract against Staphylococcus aureus and mutans Each extract and menthol of Examples 1 to 3 was used as a 10% concentration solution, and further diluted 10-fold to prepare a sample for antibacterial test, and sterilized paper A single solution and a mixed solution were quantitatively added to a disk (diameter 8 mm × 15 mm), and the solution was placed on the following medium. As a control, the same amount of alcohol was added on a paper disc.
抗菌試験は、Staphylococcus aureusは普通ブイヨン培
地でプレ培養した菌液1mlを10mlの標準寒天培地に加
え、よく混合し、ペトリディッシュに注ぎ、固化後抽出
エキスを含んだペーパーディスクを培地上に置き、37
℃、72時間好気的に培養し、阻止円の有無を見た。第１
表にその結果を示す。Antibacterial test, Staphylococcus aureus is usually a pre-cultured broth medium 1 ml of bacterial solution was added to 10 ml of standard agar medium, mixed well, poured into a Petri dish, put a paper disk containing the extract after solidification on the medium, 37
After culturing aerobically at ℃ for 72 hours, the presence or absence of inhibition circles was checked. First
The results are shown in the table.
上記第１表によると、かりんエキスとメントールの併用
は、抗菌作用は相乗的に増強されていることが確認でき
る。 According to Table 1 above, it can be confirmed that the combined use of Karin extract and menthol synergistically enhances the antibacterial action.
（実施例５） チューインガムの例 ガムベース 20％ 砂糖 55％ 水飴 22％ かりんエキス（実施例１） 0.5％ メントール 0.5％ 水 ２％ 上記の原料により常法によりチューインガムを製造し
た。喉炎症に有効なチューインガムであった。(Example 5) Example of chewing gum Gum base 20% Sugar 55% Ginger syrup 22% Karin extract (Example 1) 0.5% Menthol 0.5% Water 2% Chewing gum was produced by a conventional method using the above raw materials. It was a chewing gum effective for sore throat.
（実施例６） キャンディの例 砂糖 55％ 水飴 43.5％ かりんエキス（実施例１） １％ メントール 0.5％ 上記原料より喉の炎症に有効なキャンディが得られた。(Example 6) Example of candy Sugar 55% starch syrup 43.5% Karin extract (Example 1) 1% menthol 0.5% A candy effective for throat inflammation was obtained from the above raw materials.
（実施例７） 錠菓の例 砂糖 89％ コンスターチ 9.8％ シュガーエステル 0.2％ かりんエキス（実施例１） 0.5％ ペパーミント油 0.5％ 上記原料より喉の炎症に有効な錠菓が得られた。(Example 7) Example of tablet confectionery Sugar 89% Constarch 9.8% Sugar ester 0.2% Karin extract (Example 1) 0.5% Peppermint oil 0.5% From the above ingredients, a tablet confection effective for throat irritation was obtained.
（実施例８） チューインガムの例 ガムベース 20％ マルチトール 55％ 還元水飴 21％ かりんエキス（実施例１） １％ ペパーミント油 0.5％ 水 2.5％ 上記原料にて常法によりチューインガムを製造した。う
蝕に有効なチューインガムであった。(Example 8) Example of chewing gum Gum base 20% Maltitol 55% Reduced starch syrup 21% Karin extract (Example 1) 1% Peppermint oil 0.5% Water 2.5% Chewing gum was produced by the usual method. It was a chewing gum effective for caries.
（実施例９） キャンディの例 マルチトール 55％ 還元水飴 43.5％ かりんエキス（実施例１） １％ メントール 0.5％ 上記原料にて常法によりキャンディを製造した。う蝕に
有効なキャンディであった。(Example 9) Example of candy Maltitol 55% Reduced starch syrup 43.5% Karin extract (Example 1) 1% Menthol 0.5% Candy was produced by the conventional method using the above raw materials. It was a candy effective against caries.
本発明によると、抗菌作用の増強されたかりんエキスを
配合した菓子類が提供できる。According to the present invention, it is possible to provide a confectionery containing a karin extract having an enhanced antibacterial action.
Claims (4)
併用して配合した抗菌作用の増強されたかりんエキスを
配合した菓子類。1. A confectionery product containing a karin extract having an enhanced antibacterial action, which is prepared by combining a solvent-extracted extract of karin and menthol.
黄色ブドウ球菌であって口腔、喉の粘膜炎症原因菌Stap
hylococcus aureusに対し示される特許請求の範囲第１
項記載の抗菌作用の増強されたかりんエキスを配合した
菓子類。2. The antibacterial activity is Staphylococcus aureus S. mutans and oral Staphylococcus aureus Staph
Claim 1 to hylococcus aureus
Confectionery containing the karin extract having an enhanced antibacterial action according to the item.
との重量比1:1〜0.5にて併用して配合した特許請求の範
囲第１項記載の抗菌作用の増強されたかりんエキスを配
合した菓子類。3. A confectionery product containing the karin extract having an enhanced antibacterial action according to claim 1, which is prepared by using the karin extract in a polar solvent and menthol in a weight ratio of 1: 1 to 0.5. Kind.
菓である特許請求の範囲第１項記載の抗菌作用の増強さ
れたかりんエキスを配合した菓子類。4. The confectionery is chewing gum, candy, or tablet confectionery. The confectionery containing the karin extract with enhanced antibacterial action according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61068425A JPH0683635B2 (en) | 1986-03-28 | 1986-03-28 | Confectionery containing karin extract with enhanced antibacterial action |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61068425A JPH0683635B2 (en) | 1986-03-28 | 1986-03-28 | Confectionery containing karin extract with enhanced antibacterial action |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62228230A JPS62228230A (en) | 1987-10-07 |
| JPH0683635B2 true JPH0683635B2 (en) | 1994-10-26 |
Family
ID=13373320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61068425A Expired - Lifetime JPH0683635B2 (en) | 1986-03-28 | 1986-03-28 | Confectionery containing karin extract with enhanced antibacterial action |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0683635B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2995072B2 (en) * | 1990-05-18 | 1999-12-27 | 株式会社ロッテ | Antiallergic food and drink |
| EP2416794B1 (en) * | 2009-04-10 | 2013-12-25 | El Khatib, Nadia | Plant composition for the treatment or prevention of viral blood-borne diseases caused by the human immunodeficiency virus (hiv) or hepatitis c |
-
1986
- 1986-03-28 JP JP61068425A patent/JPH0683635B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62228230A (en) | 1987-10-07 |
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