JP4460019B1 - Menthol-containing tablet food - Google Patents

Abstract

The present invention relates to a menthol-containing food containing l-menthol, and provides a new menthol-containing food that can alleviate pain on the tongue even if the content of l-menthol is increased.
It has been found that the pain on the tongue can be alleviated by using vitamin E together with l-menthol. From this, the menthol containing foodstuff characterized by containing vitamin E with 1-menthol is proposed.
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Description

  The present invention relates to a menthol-containing food containing l-menthol, such as a tablet-shaped refreshing confectionery or a supplement, and more particularly to a menthol-containing food that can reduce pain on the tongue due to menthol.

  Menthol is an organic compound called 2-isopropyl-5-methylcyclohexanol and has several diastereomers and enantiomers. Among these, l-menthol is a volatile essential oil component contained in plants such as mint and mint, and as a refreshing agent that imparts a refreshing sensation, various chewing gums, candy, tablets (tablets), ice creams, etc. It is blended in various foods.

  In such a menthol-containing food, in order to enhance the refreshing feeling, simply increasing the component amount of l-menthol increases the bitterness and painful irritation, and does not necessarily affect the palatability. Issues have been pointed out. Therefore, as a method for enhancing the refreshing feeling of menthol and enhancing palatability in menthol-containing foods, dimentolan-2-acetic acid derivatives (Patent Document 1), ketones, alcohols, tetrahydrofuran derivatives, etc. (patents) Literature 2), tea tree essential oil (Patent Literature 3), quinic acid derivative (Patent Literature 4), terpenes (Patent Literature 5) and the like have been proposed.

Japanese Patent Laid-Open No. 7-228887 JP-A-8-157862 JP-A-9-263786 JP 2006-104229 A JP 2008-273908 A

  The present invention relates to a menthol-containing food containing l-menthol, such as a tablet-shaped refreshing confectionery or a supplement, which can enhance the refreshing feeling by increasing the content of l-menthol and still relieve pain on the tongue It is intended to provide new menthol-containing foods.

  The present invention proposes a menthol-containing food characterized by containing vitamin E together with 1-menthol.

  The present inventors have extensively tested substances that can relieve pain on the tongue caused by stimulation of l-menthol by using in combination with l-menthol, and as a result of using l-menthol and vitamin E in combination, pain on the tongue can be confirmed. Succeeded in finding effective mitigation. For vitamins other than vitamin E, such an effect could not be found.

  Hereinafter, although embodiment of this invention is described, this invention is not limited to the following embodiment.

  A menthol-containing food (referred to as “present food”) as an example of an embodiment of the present invention is a food characterized by containing vitamin E together with menthol.

(menthol)
The l-menthol used in the food, i.e., l-menthol to be blended in producing the food, may be synthetic l-menthol or l-menthol isolated from natural essential oils. Moreover, you may mix | blend the essential oil containing 1-menthol as it is, and you may mix | blend the fragrance | flavor prepared from this essential oil.

Examples of essential oils containing 1-menthol include peppermint essential oil, Japanese mint mint oil, essential oil obtained from Labiatae plant, specifically apple mint, water mint, corsican mint, spearmint, mint, penny royal. , Horse Mint, Menta Kerwina, etc.
These may be blended singly or in combination of two or more. The same applies to the perfume obtained by blending these essential oil components, and may be blended singly or in combination of two or more.

The content of 1-menthol is not particularly limited and is preferably adjusted according to the type, form, use, etc. of the food.
However, in this food, even if the content of l-menthol is increased and the refreshing feeling is increased, stimulation of l-menthol, particularly irritation (pain) to the tongue can be reduced by the action of vitamin E. The content of 1-menthol can be increased. Therefore, the content of 1-menthol in the food product can be 0.01 to 10 mg / g, particularly 0.1 to 10 mg / g, and particularly 0.1 to 4 mg / g.

(Vitamin E)
Vitamin E is a nutrient that is often contained in grain germs, and is a kind of fat-soluble vitamin.
Vitamin E is known to have a strong antioxidant effect, but it has not been known to have an effect of suppressing the stimulation of l-menthol, particularly that of the tongue.

  There are eight different types of vitamin E depending on the position of the methyl group (α, β, γ, δ-tocopherol, α, β, γ, δ-tocotrienol). Among these, vitamin E contained in this food is not particularly limited, and a mixture thereof may be used. However, in consideration of added value such as nutritional enhancement and functional addition by this addition, α-tocopherol Those having a high content such as γ-tocopherol are preferred.

  Vitamin E blended in the food may be vitamin E alone or a composition containing a large amount of vitamin E.

  As for vitamin E, the 2005 and 2005 dietary intake standards established by the Ministry of Health, Labor and Welfare stipulate the reference and upper limit amounts for α-tocopherol, and at least the upper limit amount (600 to 800 mg for adults). / Day) must be taken.

(Content ratio of l-menthol and vitamin E)
The content ratio of l-menthol and vitamin E in the food product preferably contains 10 to 100,000 parts by mass of vitamin E with respect to 100 parts by mass of l-menthol. Within such a range, it is possible to reduce the pain of the tongue due to the stimulation of 1-menthol and to obtain a refreshing feeling peculiar to menthol. From such a viewpoint, it is more preferable to contain 10 to 10000 parts by mass of vitamin E with respect to 100 parts by mass of l-menthol, particularly 100 to 10000 parts by mass, of which 100 to 5000 parts by mass of vitamin E is contained. More preferably.

(Other ingredients)
The food preferably contains a scent component such as mint. If an essential oil containing 1-menthol or a perfume containing this essential oil component is added, it can contain a scent such as mint, but if not, mint is added as a flavoring agent. preferable.

In addition to l-menthol and vitamin E, this food includes, for example, synthetic vanilla, cinnamon derivatives, and various fruit flavors, cinnamyl acetate, cinnamaldehyde, citral diethyl acetal, dihydrocarbyl acetate, eugenyl formate, p-methylanisole, etc. It is possible to add a flavoring agent.
Moreover, you may contain an organic acid and / or its salt.

  In addition to the above components, the food may contain, for example, saccharides, sweeteners, pigment components, nutritional components, functional components, and the like as appropriate.

Examples of the saccharide include glucose, fructose, sucrose, and reduced maltose.
Examples of the sweetener include xylitol, stevia extract, palatinose, aspartame, acesulfame potassium, stevia, saccharin, and saccharin sodium. Sugarless bulk sweeteners, bulk sugar sweeteners, high intensity sweeteners and the like may be included. A sugar alcohol such as sorbitol can also be used.
Examples of the pigment component include chlorella and chlorophyll.
Examples of nutritional components include L-ascorbic acid and its sodium salt.
Examples of the functional component include collagen, salmon cartilage, oyster extract, chitosan, propolis, octacosanol, tocopherol, carotene, polyphenol, plum extract, aloe, lactic acid bacteria, ganoderma, agaricus and the like.

  Moreover, when press-molding this foodstuff to a tablet form, you may mix | blend an excipient | filler, a lubricant agent, binder, etc., for example.

Examples of the prisoner include corn starch, potato starch, wheat starch, lactose, sucrose, calcium silicate, light anhydrous silicic acid, talc, kaolin and the like.
As the lubricant, for example, fatty acids such as magnesium stearate and sucrose fatty acid ester, polyethylene glycol, talc, stearic acid, glycerin fatty acid ester, hardened oil, wax and the like can be used. By adding a lubricant, the tablet can be easily separated from the tablet press and gloss can be given to the tablet surface.
Examples of the binder include starch, dextrin, gum arabic powder, gelatin, sodium methylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, polyvinyl alcohol, polyvinylpyrrolidone and gelatin.

  In addition, normal carriers, disintegrating agents, surfactants, pH buffering agents, fragrances, thickeners, stabilizers, diluents, solubilizers, solubilizers, isotonic agents, etc. used in foods and pharmaceuticals It is possible to add them in combination as appropriate.

(Food form)
As the form of the food, a tablet form (tablet form), a powder form, and other forms can be adopted. Most preferred is a tablet (tablet) that disintegrates in the oral cavity or is crushed with teeth and dissolved in saliva. If it is such a tablet shape, when it melt | dissolves in saliva, the timing which l-menthol and vitamin E are transmitted to the tongue in an oral cavity is preferable, and the irritation | stimulation to the tongue of l-menthol can be relieve | moderated effectively. .

(Manufacture of this food)
Examples of the granulation method for producing a tablet (tablet confectionery) include a dry crushing granulation method, a wet extrusion granulation method, a fluidized bed granulation method, and a high-speed stirring granulation method.
For example, raw materials can be mixed, and then water can be added and granulated with a high-speed stirrer.
There is no particular limitation on the method of pressure-molding the granulated product into a tablet shape, but facilities and techniques for tableting molding that are usually performed can be used as they are.

  When the powder is pressure-molded as it is, it is preferable to add a lubricant at the time of pressure molding. When the powder is once granulated, it is preferable to add a lubricant at the time of granulation.

(Menthol pain reduction method)
INDUSTRIAL APPLICABILITY The present invention can also be used as a method for reducing pain in menthol, which comprises adding vitamin E to l-menthol.
At this time, from the viewpoint of obtaining a refreshing feeling peculiar to menthol while reducing pain of menthol, it is more preferable to contain 10 to 100000 parts by mass of vitamin E with respect to 100 parts by mass of l-menthol, and in particular, 100 to 100%. More preferably, 10000 parts by mass, of which, 100 to 5000 parts by mass of vitamin E is blended.

  Next, although this invention is further demonstrated based on a test example, this invention is not limited to the Example shown below.

(Sample preparation)
Reduced maltose and sorbitol were uniformly mixed at a mass ratio of 1: 1 to prepare a carbohydrate premix. Next, the amount of powdered peppermint flavor and various powder functional materials shown in Table 1 were mixed, and then the previous sugar premix was added to prepare a total mass of 20 g. Then, the mixture was refined with a mortar to prepare a sample. The unit of each material amount shown in Table 1 is mass%.
Sample C was prepared as a standard sample that did not contain various powder functional materials.

Peppermint perfume: Peppermint perfume made by Takasago International Inc. (containing 3.4% by mass or more of 1-menthol)
Vitamin E: Riken Vitamin Co., Ltd. dry E mix (total vitamin E 57%)
Turmeric powder: Amari Spice Foods Co., Ltd.
Refined green tea catechin: Teaflan 90S made by ITO EN

(sensory evaluation)
Seven panelists eat 100 mg of each sample, and evaluate the stimulation of the tongue (pain), the scent of mint, and the thickness of the refreshing feeling (body feeling). It was shown in 1.

= Tongue stimulation (pain) =
++++: Extremely painful ++: Strongly painful +: Slightly painful ±: Although there is a sense of irritation, there is no pain.
−: Stimulation ・ Never feel pain.

= Mint scent =
++++: Strong ++: Slightly strong +: Weak ±: Slightly −: No mint

= Thickness of refreshing feeling (body feeling) = ... Comparison with sample C +++: Thickness of refreshing feeling is extremely improved ++: Thickness of refreshing feeling is improved +: Thickness of refreshing feeling is slightly increased ±: No difference, No change (equivalent to product C)
−: No refreshing thickness

(Discussion)
As a result of using l-menthol and various materials together, it was found that by using l-menthol and vitamin E in combination, the stimulation of l-menthol, particularly the stimulation (pain) to the tongue, can be effectively alleviated.
On the other hand, such effects were not observed for vitamins other than vitamin E.

  From the above test and the previous test results, from the viewpoint of effectively relieving irritation of menthol, particularly irritation (pain) to the tongue, 10-100,000 parts by mass of vitamin E per 100 parts by mass of l-menthol is contained. More preferably, it is more preferably 100 to 10000 parts by mass, and more preferably 100 to 5000 parts by mass of vitamin E.

Claims (2)

A menthol-containing tablet food containing vitamin E together with l-menthol, wherein the relationship between the content (A) of l-menthol and the content (B) of vitamin E is (B) / (A) = 4 Menthol-containing tablet food characterized by being 6 to 45.0 . A method for reducing pain in menthol, wherein vitamin E is added to l-menthol, wherein the content (B) of vitamin E relative to the content (A) of l-menthol is (B) / (A) = 4.6 to A method for reducing pain in menthol, characterized by comprising vitamin E so as to be 45.0