JPH1075995A - Deodorant - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve tastes, such as acridity and bitterness, and to obtain a high deodorant effect to various malodorus materials by incorporating a roasted Rosacea Rubus plant extract as the effective component into the deodorant. SOLUTION: The deodorant utilized in the fields of food, etc., contains the roasted Rosacea Rubus plant extract as the effective component. The Rosacea Rubus plants include rasberry, blackberry, dewberry, etc. The whole glass and more preferably above-ground parts of these plants are used. A hot plate, barrel broiling type rotary drier used for tea making, etc., are used for the roasting. While the conditions for a roasting temp., time, etc., vary with methods, the roasting is executed at about 100 to 200 deg.C for about 5 minutes to one hour and half while the plants are agitated in a manner as not to scorch the plants. The effective components are extracted from the Rosacea Rubus plants. Water, methanol, ethanol, etc., are preferable as the solvent for extracting the effective components. As a result, the acridity, bitterness, etc., are lessened and the dealing with a wide range of malodors is possible.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a deodorant having excellent taste and containing a roasted natural plant extract as an active ingredient, and more particularly to a roasted plant belonging to a specific species. The present invention relates to a deodorant which is extracted from water and is highly effective against various malodorous substances, particularly those using sulfur compounds such as methyl mercaptan and nitrogen compounds such as trimethylamine and indole as malodor sources.

[0002]

2. Description of the Related Art Conventionally, as a method for deodorizing and deodorizing offensive odors, masking with an aromatic substance, chemical deodorization with an oxidizing agent, a neutralizing agent, a fixing agent or the like, or removal of an odor by adsorption with activated carbon or the like has been performed. Has been used,
All of these methods are often significantly restricted depending on the purpose of use.

[0003] Particularly in the food field, deodorants containing cyclodextrin, chlorophylls and some plant extracts as active ingredients have been reported and patented. Smell, bitterness,
In terms of astringency and the like, when added to foods and the like, there is a problem that the effect of the addition target on the flavor and feeling of use is too large, and the effect cannot be said to be sufficient. The present inventors have conducted intensive research on a deodorant having an excellent deodorizing effect, found an effective deodorizing effect on an extract of a plant belonging to the genus Rubus in the family Rosaceae, and completed an invention based on this finding first (Japanese Patent Publication No. 5-36061) had a problem in terms of taste. Therefore, there has been a demand for the development of a deodorant having a higher deodorizing effect and an excellent taste such as taste and aroma.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to improve the taste of aroma and bitterness and to improve various malodorous substances, especially sulfur compounds such as methyl mercaptan and nitrogen compounds such as trimethylamine and indole. An object of the present invention is to provide a highly effective deodorant for a source of malodor.

[0005]

According to the present invention, there is provided a deodorant characterized by containing an extract of a plant belonging to the genus Rubus in the family Rosaceae as an active ingredient.

According to the present invention, an extract obtained by subjecting a roasted Rosaceae Rubus genus plant to an essential oil component removal treatment and a deodorant component extraction treatment is contained as an active ingredient. A deodorant is provided.

[0007] Examples of the plants belonging to the genus Rubus in the family Rosaceae include raspberry, blackberry, and dewberry. In the present invention, the whole plant of these plants, preferably the aerial part, can be used.

[0008] For roasting, a hot plate, a roasting rotary drier used for tea production, a sanding roaster, a roaster for roasting coffee and the like can be used. Roasting temperature,
Conditions such as time vary depending on the method, but are about 100 to 200.
The reaction is carried out at a temperature of 5 ° C. for 5 minutes to one and a half hours while stirring to prevent burning. If the temperature is lower than 100 ° C., the effect is hardly exhibited even if the treatment is performed for a long time, and if it is higher than 200 ° C., a burning smell is generated, which is not preferable. When a hot plate is used, particularly preferred roasting conditions are about 170 ° C. and 50 minutes. If the treatment is longer than this, the deodorizing effect does not change, but a burnt odor and astringency increase, and when added to foods and the like, it is not preferable because it affects the flavor and feeling of use of the addition target. In addition, when using a roasting rotary dryer for tea production, roasting at about 180 ° C. for 10 minutes is preferable.

Next, the active ingredient is extracted from the roasted plants of the genus Rubus in the family Rosaceae. The active ingredient extraction solvent is selected from water, methanol, ethanol, n-propanol, isopropanol and n-butanol. Preferred are alcohols, ketones selected from acetone and methyl ethyl ketone or mixtures thereof. In the present invention, an essential oil component removal treatment can be performed, and the removal is performed by steam distillation or extraction with a low-polarity solvent such as hexane. Further, as a method for extracting the active ingredient after removing the essential oil component, water, an alcohol selected from methanol, ethanol, n-propanol, isopropanol, n-butanol, a ketone selected from acetone and methyl ethyl ketone, or a mixture thereof is preferable. It is. The extract obtained by the extraction is usually concentrated. As the concentration method, freeze-drying, concentration under reduced pressure by an evaporator or the like is suitable, but not particularly specified.

[0010] The deodorant of the present invention can deal with a wide range of malodors such as sulfur-based and nitrogen-based odors, and therefore can effectively deal with odors in factories, household odors, and toilet odors. In addition, various uses of the deodorant of the present invention include chewing gum, confectionery such as candy, beverages, various toothpastes, mouthwash, various etiquette products for bad breath prevention, etc. In particular, the use as described above is considered to be effective. The amount of the deodorant of the present invention is desirably 0.0001 to 10% by weight. If the amount is less than 0.0001% by weight, the sufficient effect of the present invention cannot be expected. If the amount exceeds 10% by weight, the flavor may be impaired. Further, in order to obtain a deodorant having the excellent effects and good flavor of the present invention, it is more preferable to use about 0.001 to 1% by weight.

[0011]

[Function] As deodorants in the food field, cyclodextrin and chlorophylls, plant extracts such as Camellia and Camphoraceae have been reported and patented for their use as active ingredients. The taste of the extract,
There are many cases where the use for products is restricted by fragrance. Rosaceae Rubus genus plant extract already invented by the present inventors also has a high deodorizing effect, but has an astringent / bitter taste, and its use in foods is restricted. Therefore, as a result of studying to improve the taste, the roasted extract of the genus Rubus in the family Rosaceae was reduced in the astringent taste, bitterness, etc., which were unique to the conventional extract. It has been found that it exhibits a favorable scent and has a higher deodorizing effect. Furthermore, they found that the deodorizing effect by roasting was higher than that of black tea or green tea. Deodorants derived from roasted plant extracts include green tea or camellia plants, mugwort leaves (JP-A-4-75660, JP-A-7-255826).
And Japanese Patent Application Laid-Open No. 6-245982), but the high deodorizing effect and the improvement of the taste of the roasted extract of the genus Raspaceae have been known. Instead, the present invention has been clarified for the first time.

The deodorant of the present invention has a very high deodorizing effect on both methyl mercaptan, a sulfur-based malodor, which is said to be one of the two major malodorous substances, and trimethylamine and indole, which are nitrogen-based malodors. Also, since it is excellent in taste, it has little effect on the flavor and feeling of use of the object to be added, and has high safety in use.

[0013]

EXAMPLES The preparation method of the active ingredient extract is described below.

Preparation Examples 1-3 On a hot plate, 100 g of dried raspberry leaves are placed on a hot plate.
10 minutes at 70 ° C (Preparation Example-1), 30 minutes (Preparation Example-
2) For 50 minutes (Preparation Example-3), roasting was performed while stirring. 100 ml of water was added to 10 g of the obtained roast,
Extraction was performed at 85 ° C. for 1 hour in a flask equipped with a reflux condenser. The insoluble residue was separated by filtration, and the obtained extract was freeze-dried, whereby about 3 g of the deodorant substance of Preparation Examples 1-3 was obtained.

Preparation Examples 4 to 6 100 g of dried raspberry leaf was placed on a hot plate and placed on a hot plate.
Roasting was performed while stirring at 70 ° C. for 50 minutes. To 10 g of the obtained roasted product, 100 ml of 50% ethanol (Preparation Example-4), 100 ml of ethanol (Preparation Example-5) or 100 ml of acetone (Preparation Example-6) were added. Extracted at C for 1 hour. By filtering off the insoluble residue and freeze-drying the obtained extract,
About 3 g of the deodorant substances of Preparation Examples 4 to 6 could be obtained.

Preparation Example 7 100 g of dried blackberry leaves were roasted on a hot plate while stirring at 170 ° C. for 50 minutes. To 10 g of the obtained roasted product, 100 ml of ethanol was added, and extracted at 85 ° C. for 1 hour in a flask equipped with a reflux condenser. The insoluble residue was separated by filtration, and the obtained extract was lyophilized to obtain about 3 g of the deodorant substance of Preparation Example-7.

PREPARATION EXAMPLE 8 100 g of dried raspberry leaf is placed on a hot plate and placed on a hot plate.
Roasting was performed while stirring at 70 ° C. for 50 minutes. 10 g of the obtained roasted product was treated with 100 ml of n-hexane for 10 hours for 3 hours.
Extracted once and the essential oil was removed. 100 ml of water was added to the raspberry powder which had been subjected to the essential oil component treatment, and extracted at 85 ° C. for 1 hour in a flask equipped with a reflux condenser. The insoluble residue was separated by filtration, and the obtained extract was freeze-dried to obtain about 3 g of the deodorant substance of Preparation Example-8.

The deodorizing effect of the obtained deodorant substance was measured by using gas chromatography and liquid chromatography. The test methods and results are shown below.

Test Example-1 5 mg of a sample (deodorant) was placed in a 30 ml vial.
mg and 1 mg each in 0.2 M phosphate buffer (pH 7.
5) The sample was dissolved or dispersed in 1 ml (the sample was not added to the control). To this, 0.5 ml of a 25 ppm solution of methyl mercaptan sodium was added, and immediately mixed with a rubber stopper. After shaking at 37 ° C. for 5 minutes, 7.5 μl of headspace gas was injected into the gas chromatography, and the peak height of methyl mercaptan was measured. As a result, the amount of methyl mercaptan was calculated from the previously prepared methyl mercaptan calibration curve, and the result was shown as the deodorization rate by the following formula. For comparison, the deodorization rate of the roasted raspberry leaf water extract of Preparation Example 1 was not shown.

Deodorization rate (%) = (C _M −S _M ) / C _M × 100 C _M : Methyl mercaptan amount of control S _M : Methyl mercaptan amount of sample addition

[0021]

[Table 1]

The deodorant substance of the present invention exhibited a much higher deodorant effect on methyl mercaptan than sodium copper chlorophyllin, which is widely used in foods.

Test Example 2 The deodorizing effect of the extract of the present invention before and after roasting of a plant belonging to the genus Rubus in the family Rosaceae was determined using a sample (deodorant substance) in accordance with Test Example 1.
Tested with 1 mg. As a control, the deodorizing effect of the water extract before and after roasting black tea (Ceylon) and green tea (sencha) was shown. These extracts consist of 1 leaf each before and after roasting.
100 ml of water was added to 0 g, and the mixture was extracted in a flask equipped with a reflux condenser at 85 ° C. for 1 hour, insoluble residues were separated by filtration, and the obtained extract was obtained by freeze-drying.

[0024]

[Table 2]

The deodorant of the present invention showed the highest deodorizing effect on methyl mercaptan by roasting as compared with black tea (Ceylon) and green tea (sencha).

Test Example-3 5 mg of a sample (deodorant) was placed in a 30 ml vial.
mg and 1 mg were dissolved or dispersed in 1 ml of pure water, respectively (control: no sample added). To this was added 1 ml of a 1000 ppm solution of trimethylamine, which was immediately stoppered with a rubber stopper and mixed. After shaking at 37 ° C. for 5 minutes, 300 μl of headspace gas was injected into the gas chromatography, and the peak area of trimethylamine was measured. The result was shown by the deodorization rate by the following formula. For comparison, the deodorizing effect of the raspberry leaf water extract not subjected to the roasting treatment of Preparation Example 1 was shown.

The deodorization rate _{(%) = (C A -S} A) / C A × 100 C A: Control of the peak area S _A: Peak area of sample application

[0028]

[Table 3]

A similar test was conducted on sodium copper chlorophyllin, which has been widely used as a deodorant conventionally used in foods. The deodorant of the present invention showed that the deodorant of the present invention had a higher deodorant to trimethylamine than copper chlorophyllin sodium. It had an odor effect.

Test Example-4 10 mg of a sample (deodorant) was placed in a 30 ml vial.
10 ml of a 0.2 M phosphate buffer (pH 7.5) containing 5 mg and 5 ppm of indole was added, and the mixture was shaken at 37 ° C. for 24 hours (the control contained no sample). The reaction solution was filtered, injected into liquid chromatography, and the peak area of indole was measured. As a result, the amount of indole was calculated from an indole calibration curve created in advance, and the result was shown as a deodorization rate by the following formula. For comparison, the deodorization rate of the roasted raspberry leaf water extract of Preparation Example 1 was not shown.

Deodorization rate (%) = (C _I −S _I ) / C _I × 100 C _I : Indole amount of control S _I : Indole amount of sample addition

[0032]

[Table 4]

The deodorant of the present invention had a higher deodorant effect on indole than green tea catechin.

Test Example-5 The taste of the deodorant substance of the present invention such as astringency and bitterness was 0.5%.
The aqueous solution was evaluated by 10 panelists. The test results were performed according to the following evaluation criteria. For comparison, a raspberry leaf water extract not subjected to the roasting treatment of Preparation Example 1 was used as a control.

0 ... not at all 1 ... slightly felt 2 ... slightly felt 3 ... feeled 4 ... strongly felt

[0036]

[Table 5]

The taste of the deodorant substance of the present invention, such as astringency and bitterness, was improved by roasting.

Using the deodorant substance of the present invention prepared by the method shown in Preparation Example-3, chewing gum, candy, toothpaste and deodorant spray were produced according to the following formulation.

Usage Example-1

Usage Example-2

Usage Example-3

Usage Example-4

[0043]

Industrial Applicability According to the present invention, there is provided a deodorant containing a natural plant extract having high safety and excellent taste as an active ingredient, which can be used safely for foods. The present invention provides a deodorant which is highly effective against malodorous substances, particularly those using a sulfur compound such as methyl mercaptan or a nitrogen compound such as trimethylamine or indole as a malodor source.

Claims (3)

[Claims] 1. A deodorant comprising a roasted genus Rubus plant extract as an active ingredient. 2. A deodorant comprising, as an active ingredient, an extract obtained by subjecting a roasted Rubus genus plant to an essential oil component removal treatment and a deodorant component extraction treatment. 3. The deodorant according to claim 1, wherein water, alcohol, ketone or a mixture thereof is used as the active ingredient extractant.