JPH06190027A - Deodorant containing plant ingredient - Google Patents

Abstract

PURPOSE:To obtain a new deodorant originating from a safe natural substance by making an extract of plants consisting of a mixture of one or more substances selected from Anethum graveolens, Carum cavri, Foeniculum vulgare, Cnidium tachiroei, Fendro, Glehnia littoralia and Pimpinella anisum as Umbelliferae an active ingredient of the deodorizer. CONSTITUTION:An extract of plants is obtd. from a mixture of one or more substances selected from Anethum graveolens, Carum cavri, Foeniculum vulgare, Cnidium tachiroei, Fendro, Glehnia littoralia and Pimpinella anisum as Umbelliferae and a smell originated from the raw materials is removed by means of steam distillation method and supercritical fluid extracting method using carbon dioxide to make it as a deodorizing component. This deodorant exhibits high deodorizing effect to an odor of a fish, an odor of fermented soybeans, an odor of the mouth just after garlic is eaten. As this deodorant is prepd. originally of edible plants, it has excellent safety and it can widely be used as foods, medical supplies, drugs, fragrances and cosmetics and home products etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a deodorant, and more specifically, it is a safe and highly effective product that can be used as a food, a drug, a quasi drug, a cosmetic or a household product, by using an extract of the plant belonging to Apiaceae Regarding deodorant.

[0002]

2. Description of the Related Art Conventional deodorizing or deodorizing methods include deodorizing methods using extracts of camellia plants, masking methods using aromatic substances, chemical deodorizing methods using oxidizing agents, neutralizing agents, etc. or activated carbon. A physical deodorizing method such as adsorption to the like has been used.

[0003]

The methods proposed so far often have a weak deodorizing effect or are significantly limited depending on the purpose of use, and particularly foods, pharmaceuticals, quasi-drugs, cosmetics or household products. There is a demand for the development of new deodorants derived from safe natural products that can be used in the field of supplies.

[0004]

In order to solve these problems, the present inventor has studied various plant extracts, and as a result, found that the plants belonging to the family Apiaceae have a strong deodorizing effect, and completed the present invention. I arrived. The present invention will be described in detail below. Examples of plants belonging to the Umbelliferae family used in the present invention include inondo, caraway, fennel, amaikokyo, fendro, hamaboufu, and anise, which may be used alone or in combination of two or more. Good. The parts used include leaves, stems, roots and grains,
Both can be used in the present invention. Prior to extraction, it is desirable to crush, chop or pressure bias the plant in order to increase extraction efficiency. Examples of the solvent used for extraction include lower aliphatic alcohols such as methanol, ethanol and propanol, glycerin, propylene glycol and other polyhydric alcohols, water, acetone and the like, which may be used alone or as a mixture of two or more thereof. I can. The amount of the solvent to be used varies greatly depending on the kind of the plant, the part to be used, the shape, the fresh product or the dried product, but cannot be uniquely determined, but generally 1 part of the plant (weight, the same applies hereinafter) 1 part or more is sufficient.

A general method is adopted as the extraction operation method. For example, a dipping method, a countercurrent extraction method, or the like may be used, and stirring and heat treatment may be used in combination as necessary. The solid is separated from the extraction mixture to obtain an extract. The extract obtained by performing such an operation, its concentrate or concentrated dry solid (the extract, its concentrate and concentrated dry solid are collectively referred to as an extract; the same applies hereinafter) is the deodorant of the present invention. is there. This extract has a characteristic odor derived from the raw material plant. Although it is not unpleasant as an odor, it has a problem that its use is limited, such as it cannot be used for things that are required to be odorless.Therefore, it is necessary to remove the odor derived from the raw material plant while maintaining the deodorizing effect. Is desirable. As a deodorizing operation, a steam distillation method, which is a general method, a deodorizing method by concentrating an aqueous solution, a supercritical fluid extraction method using carbon dioxide, a partitioning method with an organic solvent, and the like can be adopted. The deodorant obtained by removing the odor component from the extract is a deodorant that does not depend on the masking effect and can be widely used for various purposes.

The deodorant of the present invention may be used as it is according to the purpose of deodorization, or may be processed into an easy-to-use dosage form which meets the intended purpose, for example, an aqueous solution, ethanol or other solvent. Solution, emulsion preparation, powder, tablet, or any other form may be used by formulating. Any emulsifier can be used, for example, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, calcium stearoyl lactylate, acetic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride. , Polyglycerin fatty acid ester, Polyglycerin condensed ricinoleic acid ester, Enjusaponin, Quillaja extract, Enzyme-treated lecithin, Enzymolytic lecithin, Sphingolipid, Plant sterol, Bile powder, Soybean saponin, Tomato glycolipid, Animal sterol, Yucca Foam extract, plant lecithin,
Egg yolk lecithin and fractionated lecithin are emulsifiers found in food additives and are safer. In addition to the extract, an aqueous solution, a solution of a solvent such as ethanol, or an emulsified preparation can be used for pulverization, and for example, a spray dryer can be used.

For the purpose of deodorizing foods, medicines, quasi drugs,
When used in cosmetics or household products, the time of addition in the manufacturing process is not particularly limited because the deodorant of the present invention has heat stability, and it can be used at any time. The deodorant of the present invention originates from an edible plant,
It has excellent safety and can be widely used in foods, pharmaceuticals, quasi-drugs, cosmetics and household products.

[0008]

EXAMPLES The present invention will be described in more detail with reference to the following examples. Example 1 1000 g of water was added to 100 g of the seeds of Inondo, heated under reflux for 2 hours, cooled to room temperature and centrifuged with a back cloth to obtain 850 ml of an extract. This extract was subjected to steam distillation for 2 hours to obtain 500 g of a deodorant extract from which aroma components were removed (hereinafter referred to as deodorant A).

Example 2 2000 ml of water was added to a mixture consisting of 100 g of inoned seeds, 50 g of fennel seeds and 100 g of lambs of linseed.
Was added, and the mixture was stirred and mixed at 60 ° C. for 4 hours, cooled to room temperature, and centrifuged with a back cloth to obtain 1600 g of an extract. This extract was steam-distilled for 2 hours to deodorize the extract 1050
g was obtained (hereinafter referred to as deodorant B).

Example 3 To 50 g of caraway fruit, 250 ml of water was added.
The mixture is heated under reflux for 5 hours, filtered with suction using a filter paper to remove solids, and the extract liquid 150 has a scent unique to caraway.
g was obtained (hereinafter referred to as deodorant C).

Example 4 To 1000 g of fennel seeds was added 5000 g of water to give 80
After immersing at ℃ for 3 hours and cooling to room temperature, a filter cloth was set in a top discharge type centrifugal separator to separate into a solid matter and an extract. The extract was concentrated to dryness under reduced pressure to obtain 120 g of a brown solid. The solid matter is crushed and put in an extraction tank of a supercritical fluid extraction device, and carbon dioxide is used as a fluid at a pressure of 200 bar,
80 g of a powdery substance composed of a deodorized fennel extract was obtained by treating at a temperature of 40 ° C. for 2 hours (hereinafter referred to as deodorant D).

[0012]

The effects of the present invention will be shown below by way of experimental examples. The deodorants A, B, C and D in the experimental examples are the deodorants A, B, C and D in the above examples. Experimental Example 1 1 ml and 1000 pp of deodorants A, B, C and D, respectively
0.25 ml of m-trimethylamine was placed in a 10 ml syringe and mixed, air in the headspace was once evacuated, then the headspace was fixed at 10 ml and left for 10 minutes. After that, the air in the syringe was sent to the Kitagawa-type detector tube, and the scales of the detector tubes were read. As a result, the detector tubes for all deodorants showed less than the detection limit. From this, the deodorants A, B, C,
It was confirmed that each of D has an excellent deodorizing effect.

Experimental Example 2 The effect of deodorant A on fish meat odor was examined. 200g of ground sardine, 20g of flour, 1 egg, and 1.5g of salt were mixed well, 0.3g of deodorant A was added, and about 20g of this was put into boiling water for 5 minutes. I raised it. As a control, a product in which the deodorant A was not added was prepared, and the effect on fish meat odor was sensory-evaluated according to the following evaluation criteria. Evaluation standard −: Worse than control ++: Effective ±: No change from control ++: Very effective +: Slightly effective

[0014]

[Table 1] As shown in Table 1, the deodorant A showed a high deodorizing effect on the fish meat odor.

Experimental Example 3 Using the deodorant B, the deodorizing effect on the natto odor was examined. Sensory evaluation according to the evaluation criteria shown in Example 2 using as a control a mixture of 50 g of commercially available natto with 0.5 g of deodorant B, mixed well, and adding deionized water instead of deodorant B. did.

[0016]

[Table 2] As shown in Table 2, the deodorant B showed a high deodorizing effect on the natto odor.

Experimental Example 4 A candy was prepared using the deodorant C, and the effect of removing bad breath was examined. A candy was prepared by adding 0.15 g of deodorant C to 85 g of granulated sugar, 50 g of starch syrup, and 15 g of water, boiling and molding. The candy prepared immediately after eating 5 commercial garlic-containing gozas was licked and 3 liters of exhaled air was collected in an odorless bag. Similarly, a candy without eating a deodorant was licked after eating a gyoza, and exhaled breath was similarly sampled in an odorless bag and used as a control, and the deodorant effect against garlic odor was sensory-evaluated according to the following evaluation criteria. Evaluation criteria 5: Strong odor 2: Smell that you can understand what odor is 4: Strong odor 1: Smell that is almost unnoticeable 3: Smell that can be easily sensed 0: No odor

[0018]

[Table 3] As shown in Table 3, the deodorant C showed a high deodorizing effect on bad breath immediately after eating garlic.

Experimental Example 5 A mouthwash was prepared using the deodorant D, and the effect of removing bad breath was examined. 1 deodorant D in 500 ml of deionized water
ml was added to make a mouse wash. After eating 5 gyoza with garlic on the market, 60 ml of this mouthwash was gargled about 3 times and 3 liters of exhaled air was collected in an odorless bag. Similarly, after eating gyoza, it was gargled with ion-exchanged water, and the same sample was used as a control, and sensory evaluation was performed based on the evaluation criteria of Experimental Example 4.

[0020]

[Table 4] As shown in Table 4, deodorant D showed a high deodorizing effect on bad breath immediately after eating garlic.

Claims (2)

[Claims] 1. A deodorant containing, as an active ingredient, a plant extract consisting of one or a mixture of two or more species selected from the group consisting of Inondo, caraway, fennel, amaranth, Fendro, Hamabofu, and anise, as a plant of the Umbelliferae family. . 2. The deodorant according to claim 1, wherein the plant extract is deodorized from odor derived from a raw material plant.