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WO1997011595A1 - Procede de traitement de plantes de menthe et utilisation de ces plantes - Google Patents

Procede de traitement de plantes de menthe et utilisation de ces plantes Download PDF

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Publication number
WO1997011595A1
WO1997011595A1 PCT/US1995/012465 US9512465W WO9711595A1 WO 1997011595 A1 WO1997011595 A1 WO 1997011595A1 US 9512465 W US9512465 W US 9512465W WO 9711595 A1 WO9711595 A1 WO 9711595A1
Authority
WO
WIPO (PCT)
Prior art keywords
mint
sulfur
oil
plants
plant
Prior art date
Application number
PCT/US1995/012465
Other languages
English (en)
Inventor
Sonya S. Johnson
Original Assignee
Wm. Wrigley Jr. Company
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Wm. Wrigley Jr. Company filed Critical Wm. Wrigley Jr. Company
Priority to AU37311/95A priority Critical patent/AU3731195A/en
Priority to PCT/US1995/012465 priority patent/WO1997011595A1/fr
Publication of WO1997011595A1 publication Critical patent/WO1997011595A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G7/00—Botany in general
    • A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction

Definitions

  • the present invention relates generally to mint flavors. More specifically, the present invention relates to methods of growing mint plants, from which mint flavors are derived as well as the use of same. It is known, in the food industry to use mint flavoring. For example, in the chewing gum industry, it is known to add mint flavor to chewing gum. An example of such a product is the use of spearmint oil in chewing gum. In addition to adding desirable taste characteristics to the chewing gum, such mint flavoring can add perceived breath freshening properties.
  • Mint flavors can be obtained from oil extracted from mint plants. For example, it is known to obtain peppermint and spearmint flavors from peppermint and spearmint plants, respectively.
  • mint flavor oils such as peppermint and spearmint oil
  • Dimethyl sulfide causes poor quality peppermint oil in that it gives off a sul ury corn-like odor.
  • Dimethyl sulfide is a very odorous chemical present at relatively low concentrations in field distilled oils, typically 200-800 ppm.
  • An additional sulfide that is present is Mint Sulfide, which is a sulfur analog of Germacrene-D, a naturally occurring sesquiterpene found in mint oils.
  • the level of Mint Sulfide in mint oils is generally low and tends to fluctuate from 0-2000 ppm.
  • Mint Sulfide has an organoleptic character that is described as heavy, woody and earthy.
  • mint plants such as peppermint and spearmint plants
  • a field distillation After the field distillation, the crude mint oil is sent to a dealer/buyer to be further processed.
  • additional secondary distillations are necessary in order to remove the dimethyl sulfide from the mint oil.
  • Dimethyl sulfide is generally removed by distilling-off the low boiling portion of the oil.
  • Mint Sulfide also affect the quality of the mint oils. Accordingly, the low and high boiling portions of the mint oil may be removed to reduce the sulfur-containing compounds, and other undesirable chemicals. This is generally referred to as "rectified oil.”
  • the present invention provides improved methods for providing mint oils having reduced sulfur levels reducing or eliminating the need for secondary distillation processes. Additionally, the present invention provides such mint oils and compositions using the same.
  • the present invention provides a method for growing plants containing mint oil wherein a reduced amount, if any sulfur is applied to the plants. In an embodiment no sulfur is applied to the plants.
  • the plants contain peppermint oil. In an embodiment, the plants contain spearmint oil. In another embodiment, the present invention provides a method for providing mint oil comprising the steps of: planting a mint plant; allowing the mint plants to grow; harvesting the mint plants; extracting mint oil from the plants; and wherein sulfur is not applied to the mint plants.
  • the present invention provides a method for producing food stuff including a mint flavor comprising the steps of adding to a food stuff mint oil extracted from a plant that has a reduced level, if any, of sulfur applied thereto.
  • the present invention provides a chewing gum comprising: an insoluble portion; and a mint flavor extracted from a plant that had a reduced level, if any, of sulfur applied thereto.
  • the present invention provides a method for providing a mint oil comprising the steps of: a) subjecting a mint plant to reduced levels, if any, of sulfur applied to the mint plant to obtain the mint oil having low levels of sulfur compounds; and b) subjecting the mint oil to a single distillation process that removes at least a portion of the sulfur compounds, but not more than 3% of the mint oil. It is an advantage of the present invention to provide an improved method for growing plants containing mint oils.
  • a further advantage of the present invention is to provide improved mint oils.
  • an advantage of the present invention is to provide improved flavors for food products.
  • Another advantage of the present invention is to provide improved food products, including mint flavors. Furthermore, an advantage of the present invention is to provide confectionery products, including mint oils.
  • an advantage of the present invention is to provide chewing gum, including mint oils. Still, an advantage of the present invention is to provide mint plants having a reduced level of sulfur.
  • an advantage of the present invention is that it reduces the heat stress to the mint oils, improving yields of rectified oils and improving the flavor quality of the oil.
  • the present invention provides improved mint oils and products using same.
  • Mint Sulfide can be easily synthesized by mixing a Germacrene-D enhanced peppermint oil fraction with elemental sulfur and irradiating at room temperature.
  • mint plants are grown in an environment wherein reduced levels, if any, of sulfur are applied to the plants.
  • the mint oil extracted from the plants, grown pursuant to the present invention will thereby have reduced sulfur levels as compared to plants grown with sulfur.
  • the resultant mint oil from the plants can be used in a variety of different products.
  • the oil can be used in any food products where it is desirable to have a mint flavor, e.g., spearmint or peppermint oil.
  • the mint oils of the present invention can be utilized to manufacture food stuffs, such as confectionery products.
  • the mint oils can be used to create chewing gum, e.g., chewing gum including spearmint or peppermint flavor.
  • the present invention also provides a mint flavor chewing gum comprising: a water-insoluble base portion; a water-soluble base portion; and a mint flavor agent derived from a plant that is grown pursuant to the present invention.
  • the chewing gum may be of any of a variety of different chewing gums, including low or high moisture, sugar or sugarless, wax containing or wax free, low calorie and/or a chewing gum that includes dental health agents.
  • Chewing gum generally consists of a water-insoluble gum base, water-soluble portion, and flavors.
  • the water- soluble portion dissipates with a portion of the favor over a period of time during chewing.
  • the gum base portion is retained in the mouth throughout the chew.
  • the insoluble gum base generally comprises elastomers, resins, fats and oils, softeners, and inorganic fillers.
  • the gum base may or may not include wax.
  • the insoluble gum base can constitute approximately 5 to about 95 percent, by weight, of the chewing gum, more commonly, the gum base comprises 10 to about 50 percent of the gum, and in some preferred embodiments, 20 to about 35 percent, by weight, of the chewing gum.
  • the chewing gum base of the present invention contains about 20 to about 60 weight percent synthetic elastomer, 0 to about 30 weight percent natural elastomer, about 5 to about 55 weight percent elastomer plasticizer, about 4 to about 35 weight percent filler, about 5 to about 35 weight percent softener, and optional minor amounts (about one percent or less) of miscellaneous ingredients such as colorants, antioxidants, etc.
  • Synthetic elastomers may include, but are not limited to, polyisobutylene with a GPC weight average molecular weight of about 10,000 to about 95,000, isobutylene-isoprene copolymer (butyl elastomer) , styrene-butadiene copolymers having styrene-butadiene ratios of about 1:3 to about 3:1, polyvinyl acetate having a GPC weight average molecular weight of about 2,000 to about 90,000, polyisoprene, polyethylene, vinyl acetate-vinyl laurate copolymer having vinyl laurate content of about 5 to about 50 percent by weight of the copolymer, and combinations thereof.
  • Preferred ranges are, for polyisobutylene, 50,000 to 80,000 GPC weight average molecular weight, for styrene-butadiene, 1: I to 1: 3 bound styrene-butadiene, for polyvinyl acetate, 10,000 to 65,000 GPC weight average molecular weight with the higher molecular weight polyvinyl acetates typically used in bubble gum base, and 5 for vinyl acetate-vinyl laurate, vinyl laurate content of 10-45 percent.
  • Natural elastomers may include natural rubber such as smoked or liquid latex and guayule as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, massaranduba chocolate, nispero, rosindinha, chicle, gutta hang kang, and combinations thereof.
  • the preferred synthetic elastomer and natural elastomer concentrations vary depending on whether the chewing gum in which the base is used is adhesive or conventional, bubble gum or regular gum, as discussed below.
  • Preferred natural elastomers include jelutong, chicle, sorva and massaranduba balata.
  • Elastomer plasticizers may include, but are not limited to, natural rosin esters such as glycerol esters 20 of partially hydrogenated rosin, glycerol esters polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl and partially hydrogenated methyl esters of rosin, pentaerythritol esters of rosin; synthetics such as terpene resins derived from alpha-pinene, beta-pinene, and/or d- limonene; and any suitable combinations of the foregoing, the preferred elastomer plasticizers will also vary depending on the specific application, and on the type of elastomer which is used.
  • natural rosin esters such as glycerol esters 20 of partially hydrogenated rosin, glycerol esters polymerized rosin,
  • Fillers/texturizers may include magnesium and calcium carbonate, ground limestone, silicate types such as magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and tri-calcium phosphate, cellulose polymers, such as wood, and combinations thereof.
  • Softeners/emulsifiers hydrogenated may include tallow, hydrogenated and tallow, partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono-, di-, and triglycerides, acetylated monoglycerides, fatty acids (e.g. , stearic, palmitic, oleic and linoleic acids) , and combinations thereof.
  • Colorants and whiteners may include FD&C-type dyes and lakes, fruit and vegetable extracts, titanium dioxide, and combinations thereof.
  • the base may or may not include wax.
  • An example of a wax-free gum base is disclosed in U.S. Patent No. 5,286,500, the disclosure of which is incorporated herein by reference.
  • typical chewing gum composition includes a water soluble bulk portion and one or more flavoring agents.
  • the water soluble portion can include bulk sweeteners, high intensity sweeteners, flavoring agents, softeners, emulsifiers, colors, acidulants, fillers, antioxidants, and other components that provide desired attributes.
  • Softeners are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
  • the softeners which are also known as plasticizers and plasticizing agents, generally constitute between approximately 0.5 to about 15% by weight of the chewing gum.
  • the softeners may include glycerin, lecithin, and combinations thereof.
  • Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof, may also be used as softeners and binding agents in chewing gum.
  • Bulk sweeteners include both sugar and sugarless components. Bulk sweeteners typically constitute 5 to about 95% by weight of the chewing gum, more typically, 20 to 80% by weight, and more commonly, 30 to 60% by weight of the gum.
  • Sugar sweeteners generally include saccharide containing components commonly known in the chewing gum art, including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, and the like, alone or in combination.
  • Sugarless sweeteners include, but are not limited to, sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, and the like, alone or in combination.
  • High intensity artificial sweeteners can also be used, alone or in combination with the above.
  • Preferred sweeteners include, but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
  • Such techniques as wet granulation, wax granulation, spray drying, spray chilling, fluid bed coating, coacervation, and fiber extension may be used to achieve the desired release characteristics.
  • usage level of the artificial sweetener will vary greatly and will depend on such factors as potency of the sweetener, rate of release, desired sweetness of the product, level and type of flavor used and cost considerations. Thus, the active level of artificial sweetener may vary from 0.02 to about 8%. When carriers used for encapsulation are included, the usage level of the encapsulated sweetener will be proportionately higher.
  • Combinations of sugar and/or sugarless sweeteners may be used in chewing gum. additionally, the softener may also provide additional sweetness such as with aqueous sugar or alditol solutions.
  • a low caloric bulking agent can be used.
  • low caloric bulking agents include: polydextrose; Raftilose, Raftilin; Fructooligosaccharides (NutraFlora) Palatinose oligosaccharide; Guar Gum Hydrolysate (Sun Fiber) ; or indigestible dextrin (Fibersol) .
  • other low calorie bulking agents can be used.
  • flavoring agents can be used in combination with the refined mint flavor of the present invention.
  • the flavor which may only include the refined mint flavor, can be used in amounts of approximately 0.1 to about 15 weight percent of the gum, and preferably, 0.3 to 5%.
  • Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including, but not limited to, oils derived from plants and fruits.
  • mint oils include peppermint oil, as well as other mint oils.
  • Artificial flavoring agents and components may also be used. Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
  • a 39 acre plot area was divided into a 3 x 13 acre section in the peppermint growing area in Oregon. This 39 acre plot was a three-year-old existing mint field and was separated in February into plots A, B, and C. Plot A had a high level of sulfur application, Plot B had a lower level of sulfur application, and Plot C had no sulfur application.
  • Plot A 96 lbs. applied from March to July, with the soil sulfur levels ranging from 9 ppm in March before the first sulfur application, to 19 ppm in July after the final sulfur application.
  • Plot B 81 lbs. applied from March to July, with the soil sulfur levels ranging from 14 ppm in March before the first sulfur application to 18 ppm in July after the final sulfur application.
  • Plot C 0 lbs. applied with soil sulfur levels ranging from 15 ppm in March, to 13 ppm in July.
  • the dimethyl sulfide level in the second cut oil from Plot A (0.039%) was higher than the dimethyl sulfide levels in the second cut oils from Plot B (0.023%) or Plot C (0.014%).
  • the dimethyl sulfide levels in all the second cut oils were 1/2 to 1/4 the levels present in the corresponding first cut oils. All indications are that the sulfur is being taken up by the plant and is being expressed as higher levels of both dimethyl sulfide and mint sulfide in the distilled oil.
  • the Mint Sulfide level in the second cut oil from Plot B (0.528%) and Plot A (0.072%) were higher than the trace mint sulfide level found in the oil from Plot C.
  • the second cut oil recovered from Plot B which contained the highest mint sulfide content contained the lowest levels of Germacrene-D, /3-Caryophyllene and 6-Cadinene.
  • the second cut oil recovered from Plot A was lower in its mint sulfide content and also contained higher levels of the sesquiterpenes.
  • the oil recovered from Plot C only contained a trace of mint sulfide and the highest levels of the sesquiterpenes.
  • the oil recovered from Plot C only contained a trace of mint sulfide and the highest levels of the sesquiterpenes.
  • a great difference was seen in the levels of - and 7-terpinene and p-cymene between the different plots, with the high sulfur plots having the lowest levels of the terpinenes and the highest levels of p-cymene, and as such, appeared to be oxidized.
  • the sabinene hydrate which can be converted to the terpinenes under acidic distillation conditions, was slightly higher in the high sulfur first-cut oils.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Forests & Forestry (AREA)
  • Inorganic Chemistry (AREA)
  • Ecology (AREA)
  • Biodiversity & Conservation Biology (AREA)
  • Wood Science & Technology (AREA)
  • Environmental Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne des procédés améliorés de culture de plantes de menthe, qui permettent d'obtenir de l'essence de menthe ayant des teneurs en soufre réduites, l'essence de menthe fournie par ces plantes et les produits fabriqués à partir de cette essence. Le procédé consiste à réduire la quantité de soufre qui est administrée aux plantes, le cas échéant.
PCT/US1995/012465 1995-09-29 1995-09-29 Procede de traitement de plantes de menthe et utilisation de ces plantes WO1997011595A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU37311/95A AU3731195A (en) 1995-09-29 1995-09-29 Method for treating mint plants and use of such mint plants
PCT/US1995/012465 WO1997011595A1 (fr) 1995-09-29 1995-09-29 Procede de traitement de plantes de menthe et utilisation de ces plantes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US1995/012465 WO1997011595A1 (fr) 1995-09-29 1995-09-29 Procede de traitement de plantes de menthe et utilisation de ces plantes

Publications (1)

Publication Number Publication Date
WO1997011595A1 true WO1997011595A1 (fr) 1997-04-03

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PCT/US1995/012465 WO1997011595A1 (fr) 1995-09-29 1995-09-29 Procede de traitement de plantes de menthe et utilisation de ces plantes

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AU (1) AU3731195A (fr)
WO (1) WO1997011595A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003047616A1 (fr) * 2001-12-06 2003-06-12 Yeda Research And Development Co. Ltd Migration de cellules souches hematopoietiques et de cellules progenitrices hematopoietiques vers le foie

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5425962A (en) * 1994-05-13 1995-06-20 Wm. Wrigley Jr. Company Method for refining mint oils and chewing gum made from same

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5425962A (en) * 1994-05-13 1995-06-20 Wm. Wrigley Jr. Company Method for refining mint oils and chewing gum made from same

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, Volume 45, No. 1, issued 1981, TAKAHASHI et al., "Synthesis and Distribution of (--)-Mintsulfide, a Novel Sulfur-Containing Sesquiterpene", pages 129-132. *
HARYANA AGRICULTURAL UNIVERSITY JOURNAL OF RESEARCH, Volume 12, No. 3, issued September 1982, SINGH et al., "Influence of Different Levels of Sulphate Concentration on Nitrogen Metabolism of Japanese Mint", pages 503-508. *
JOURNAL OF THE CHEMICAL SOCIETY CHEMICAL COMMUNICATIONS, No. 11, issued 1979, YOSHIDA et al., "Isolation and X-Ray Crystal Structure of Mintsulphide, a Novel Sulphur-Containing Sesquiterpene", pages 512-513. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003047616A1 (fr) * 2001-12-06 2003-06-12 Yeda Research And Development Co. Ltd Migration de cellules souches hematopoietiques et de cellules progenitrices hematopoietiques vers le foie

Also Published As

Publication number Publication date
AU3731195A (en) 1997-04-17

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