JP2761588B2 - Mouthwash - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to a mouthwash in a solid form suitable for carrying, and more particularly to a water-soluble mouthwash which is easily dissolved in water and has a dry feel. The present invention also relates to a mouthwash which is excellent in the effect of preventing bad breath and maintaining the effect of preventing bad breath.

[Conventional technology]

2. Description of the Related Art As a mouthwash used for preventing bad breath, there has been conventionally known a liquid mouthwash containing a fragrance and alcohol as main components. However, since these are liquid, they are not suitable for carrying and there is a problem that the mouth cannot be easily washed away. In order to solve this problem, a mouthwash is provided in a solid form such as a powder, for example.If necessary, the mouthwash is dissolved in water to purify the mouthwash, and the mouthwash is used to clean the mouth. Cleaning is considered.

Since conventional mouthwashes are mainly composed of fragrance and alcohol, in order to obtain a solid mouthwash, in addition to directly pulverizing the mouthwash, a powdered fragrance and a powdered alcohol are blended. A method for obtaining a mouthwash is considered.

[Problems to be Solved by the Invention] When a mouthwash is formed in a solid form, the purified mouthwash is easily soluble in water, that is, excellent in solubility.

The product must have a smooth finish for better handling in the manufacturing process and better appearance as a product, that is, excellent fluidity.

The scent lasts for a long period of time, that is, the flavor has excellent stability.

It is necessary to satisfy the following three points. However, it is not possible to obtain a mouthwash having satisfactory solubility, fluidity and stability only by blending a conventional powdered flavor or powdered alcohol.

For example, as a method of directly pulverizing a mouthwash, there is a method in which a powder base is added to a conventionally well-known mouthwash, and this is spray-dried to make a powder. There was a problem that the fluidity was poor and handling in the production process was difficult, and the stability of flavor was also poor.

In addition, in the method of blending powdered fragrance and powdered alcohol, there are many conventionally known techniques for powdered fragrance and powdered alcohol. For example, as powdered flavors, there are incense wood, grass root bark, and natural powdered flavors obtained by pulverizing seeds, but these are not suitable for mouthwashes due to limited flavor.
An oil-sugar-type powdered flavor in which the blended flavor is mixed and absorbed with sucrose, lactose, dextrin or the like is not preferable because it easily undergoes oxidative deterioration and has a problem of volatilization. Some powdered fragrances are produced by heating and melting sucrose, sorbitol, and the like, adding a fragrance, stirring, dispersing, cooling, solidifying, and then powdering. However, this is not preferable because the fragrance is altered or absorbed by heating during the manufacturing process. There is also a method of pulverizing a solid fragrance at room temperature by pulverization, but this method has a problem that the flavor is limited and oxidative deterioration is easily caused. Further, there is a method of dispersing a fragrance in a solution of dextrin, natural rubber, and saccharides and drying the powder under reduced pressure using a thin film dryer. However, this method has problems of volatilization of the fragrance and oxidative deterioration. There are also methods of encapsulating gelatin, gum arabic, sodium alginate, polyvinyl alcohol, copolymers of styrene and maleic anhydride, polyethylene, and polystyrene by coacervation, phase separation, interfacial polymerization, orifice methods, etc. However, these capsules have problems that they are hardly soluble in cold water, are liable to be deteriorated in the polymerization step, and are expensive due to the complicated steps.

On the other hand, as powdered alcohol, for example, JP-B-47-39
No. 355, JP-A-55-114283 and JP-B-59-37074 disclose techniques for powdered liquor.However, even if these are directly mixed with a general powdered flavor, solubility, fluidity,
Mouthwashes with excellent stability cannot be obtained.

[Means for solving the problem]

The present invention has been made in view of such a situation, and an object of the present invention is to provide a mouthwash in a solid form that is satisfactory in any of solubility, fluidity, and stability.

The mouthwash which has achieved the above object contains (a) l-menthol-containing powdered flavor and (b) powdered alcohol, and as the l-menthol-containing powdered flavor, gum arabic, starch hydrolyzate and / or Lactose as a base, of which the amount of gum arabic is set to 20 to 60% by weight, and one or more powdered alcohols selected from cyclic and non-cyclic dextrins. The composition is characterized in that the content of the alcohol is set to 15 to 40% by weight, and the mixing ratio of the powdered flavor and the powdered alcohol is set to a ratio of 1: 1 to 1: 9. It is.

(Details of the invention)

Hereinafter, the details of the present invention will be further described. The gist of the present invention resides in blending a specific powdered flavor and a specific powdered alcohol. Therefore, the present inventor conducted intensive research, and as a result,
As the l-menthol powder flavor, gum arabic and starch hydrolyzate and / or lactose are essential components, and the compounding ratio of gum arabic in the gum is 20 to 20% of the total amount of the powder flavor.
It was found that the one set at 60% by weight had excellent solubility and stability as a powdered flavor, and was extremely suitable as a powdered flavor used in mouthwashes. The reason why the blending amount of gum arabic in the powdered fragrance is set to 20 to 60% by weight is that when the content is less than 20% by weight, the fragrance particles are not sufficiently coated with the gum arabic, so that the stability of the fragrance is poor and the aging takes place over time. This is because of the problem of fragrance loss, and at 60% by weight or more, the solubility of the fragrance decreases due to the insolubility of gum arabic, and the hardness of the coating does not increase, so the impact resistance of the coating decreases. This is because there is a problem. In addition, l-menthol was used as a finished component of the flavor because the flavor is stabilized when l-menthol is blended, but the masking effect is enhanced by the flavor of l-menthol itself and the refreshing feeling is improved. This is because additional effects can be expected.

On the other hand, as for powdered alcohol, one having at least one selected from cyclic dextrins and non-cyclic dextrins as an essential component and having an alcohol content of 15 to 40% by weight as the essential component has fluidity and fluidity. It was found that it had excellent solubility and was suitable as powdered alcohol used for mouth washes. The amount of alcohol in the powdered alcohol
When the content is set to 15 to 40% by weight, the solubility is poor at 15% by weight or less, while the fluidity is poor at 40% by weight or more, and a smooth feel is lost and handling in the manufacturing process becomes difficult. It is.

Acacia senegal is particularly preferred as the gum arabic used for the powdered flavor, and enzymatically decomposed dextrin having a reducing sugar value (DE) in the range of 6 to 20 is preferably used as the starch hydrolyzate. .
The reason for setting the reducing sugar value in the above range is that if the reducing sugar value is 5 or less, the solubility is deteriorated, and if the reducing sugar value is 21 or more, moisture is easily absorbed. As the l-menthol contained in the powdered flavor, crystalline l-menthol can be used alone, but the l-menthol contained in the peppermint is mixed with the l-menthol contained in the peppermint by adding a flavor such as peppermint. May be substituted.

On the other hand, as the acyclic dextrin used for the powdered alcohol, one having a reducing sugar value (DE) of 6 to 20 is preferable for the same reason as the starch hydrolyzate used for the powdered flavor. As the cyclic dextrin, α-cyclodextrin, β
Any one of cyclodextrin and γ-cyclodextrin can be used, and these can be used in combination.

The mouthwash is purified by blending the powdered fragrance and powdered alcohol described above. To make the mouthwash after blending a mouthwash that can satisfy both solubility, fluidity and stability There is a certain compounding ratio between the two. That is,
The present inventor dissolves a mouthwash, which is formed by blending a powdered fragrance having excellent solubility and stability but poor fluidity, and a powdered alcohol having excellent fluidity and solubility, with a solubility, fluidity and stability. In order to obtain a mouthwash that satisfies all of the properties, the mixing ratio of the two was intensively studied. As a result, they have found that it is preferable to set the mixing ratio of the powdered fragrance and the powdered alcohol in the range of 1: 1 to 1: 9. The mixing ratio is in the above range, when the powdered flavor is 1/9 or less of the powdered alcohol, the stability of the flavor is reduced and the fragrance is too small and the masking effect of bad breath is insufficient. The reason why the upper limit of the blending amount of the fragrance is set to be the same as that of the powdered alcohol is that if the blending amount is more than that, the amount of the powdered alcohol is relatively reduced, so that problems arise in solubility and fluidity.

Then, if the powdered flavor and powdered alcohol are blended in the above ratio, the dispersibility is improved with the aid of the dispersibility of the powdered alcohol, and the solubility can be dramatically improved than the solubility of the powdered flavor alone. It is.

As a method for producing powdered flavors and powdered alcohols, various methods exist as described above. However, it is preferable to employ a spray drying method in consideration of flavor stability, solubility, fluidity, feeling of use, cost, and the like. . That is, powdered fragrance is obtained by dissolving a base as a hydrophilic component in water, adding a fragrance component, stirring and emulsifying and then performing spray drying to purify, while powdered alcohol is obtained by adding water to alcohol and adding an aqueous alcohol solution. After that, it is preferable that a hydrophilic component is added to the alcohol aqueous solution, the mixture is stirred, and this is spray-dried.

By mixing the powdered fragrance and the powdered alcohol in a ratio of 1: 1 to 1: 9 by the above-described manufacturing method, the mouthwash can be obtained, but if necessary, a medicinal agent for promoting oral hygiene. For example, sodium chloride, vitamin E, cetylpyridinium chloride, chlorhexidine salts, allantoins, ε-aminocaproic acid, sodium fluoride, and the like can be added. Among them, vitamin C, tannic acid, mutanase, It is particularly effective to add tranase or the like. As other components, flavoring agents such as saccharin, aspartame, stevioside, and coloring agents such as Blue No. 1, Yellow No. 4, and Red No. 106 are also used.
And a surfactant such as polyoxyethylene hydrogenated castor oil and sucrose fatty acid ester. In addition, each of these components may be added to one or both of the fragrance and the alcohol before powdering, or may be added in the process of powdering the fragrance or alcohol. It may be separately powdered and added when mixing powdered flavor and powdered alcohol.

Next, an experimental method for deriving the compounding ratio of the present invention and the results thereof will be described. The experiment was conducted on three points: examination of the appropriate range of the mixing ratio of gum arabic in the powdered flavor and examination of the appropriate range of the mixing ratio of the alcohol in the powdered alcohol. The results shown in Tables 1 to 3 are the results.

In the following experimental results, the solubility evaluation, stability evaluation, fluidity evaluation, bad breath prevention effect evaluation, and comprehensive evaluation were performed according to the following procedures and criteria.

<Solubility evaluation>: 1 g of the powder to be tested is placed in a 50 ml beaker, and 25 ml of water is poured from a height of 5 cm above the beaker into 3 ml.
Water was injected over 0 seconds, and the time from the end of the water injection until the powder was completely dissolved was measured, and the measurement was performed five times to obtain the average time (second).

<Stability evaluation>: Sensory evaluation was performed by 10-level evaluation by 10 specialized panelists. Those who did not feel the scent change over time were scored out of 10 and the total score of 10 people was calculated. In addition, what was preserve | saved for 2 months in environment of 40 degreeC and 75% of humidity was used as a fragrance | flavor.

<Fluidity evaluation>: A funnel was placed above a disc having a diameter of 8 cm, and a test powder was dropped and injected onto the disc through the funnel to form a conical powder deposited layer. The angle of repose of the sedimentary layer was measured.

<Evaluation of the effect of preventing bad breath>: After diluting the mouthwash 25 times with water and having 10 specialized panelists wash the mouth, 30 minutes later, the breath of each panelist was collected, and whether or not the expert had bad breath Confirmation was made. 10 points out of 10 with no bad breath
Grading was performed, and the total score of 10 persons for these evaluations was obtained.

<Comprehensive evaluation>: Solubility evaluation and stability evaluation in the examination of powdered flavors, solubility evaluation and fluidity evaluation in the study of powdered alcohols, solubility evaluation and stability in the study of the mixing ratio of powdered flavors and powdered alcohol A comprehensive evaluation of these evaluation targets was performed for evaluation, fluidity evaluation, and evaluation of bad breath prevention effect.も の indicates that it is suitable as a mouthwash, and x indicates that it is not suitable.

In this experiment, the evaluation of the solubility, stability and overall evaluation of the powdered fragrance in which the mixing ratio of gum arabic, starch hydrolyzate and lactose was changed in the powdered fragrance containing each component as shown in Table 1 were performed. . The solubility was determined to be good when the solubility was 600 seconds or less, and the stability evaluation was evaluated to be good when 90 or more points were obtained. As a result, the increase or decrease in the amount of starch hydrolyzate or lactose has little effect on the solubility and stability of the powdered flavor, and the solubility and stability are determined by the amount of gum arabic. Was found. And when the compounding amount of gum arabic was changed stepwise from 10% by weight to 70% by weight, the stability of flavor was poor if less than 20% by weight, and the solubility was poor if more than 60% by weight. In the end, the compounding ratio of gum arabic in powdered flavor was 20%
It has been found that it is necessary to set in the range of 60% by weight to 60% by weight. Further, in order to confirm the effect of l-menthol, as shown in Comparative Example N, an experiment was carried out on a rubber composition containing 40% by weight of gum arabic and containing no l-menthol. As a result, it was found that when l-menthol was not contained, there was no problem in solubility, but the stability of the perfume was poor. In addition, l-menthol has an effect of increasing the refreshing sensation in addition to the effect of enhancing the stability of the fragrance. Therefore, it is indispensable to add l-menthol from the viewpoint of improving the usability as a mouthwash.

Experiment 2 (Examination of suitable range of alcohol content in powdered alcohol) In this experiment, the effect on the fluidity and solubility was examined by changing the mixing ratio of each of these components in an alcohol powder containing a non-cyclic dextrin, a cyclic dextrin and an alcohol. The fluidity evaluation was determined to be good if less than 45 degrees, and the solubility evaluation was determined to be good if 60 seconds or less. In the comprehensive evaluation, when both of these were good, it was determined to be good and a circle was given. As a result, it was found that the fluidity and solubility of the powdered alcohol were determined by the amount of the alcohol, and were hardly affected by the amount of the acyclic dextrin or the cyclic dextrin. And when the mixing ratio of alcohol was changed stepwise from 10% by weight to 45% by weight, it was found that if it was less than 15% by weight, the solubility was poor, and if it was more than 40% by weight, the fluidity was reduced. , The mixing ratio of alcohol to powder alcohol is 15% by weight to 40% by weight
Determined that it is necessary to set within the range.

Experiment 3 (Examination of the mixing ratio of powdered fragrance and powdered alcohol) Powdered fragrance: Arabic gum 40 Starch hydrolyzate 40 1-menthol 10 fragrances 10 total 100 (wt%) Powder alcohol: alcohol 30 acyclic dextrin 70 total 100 (% by weight) In this experiment, the powder flavor and powder alcohol of the above-mentioned components were blended, and the mixing ratio of both was changed stepwise from 1: 0.42 to 1:19, and the fluidity and dissolution of the mouthwash Performance, stability, bad breath prevention effect and overall evaluation were performed. In Table 3, the numbers added in the lower column of the mixing ratio of the powdered alcohol are the ratios of the powdered alcohol when the powdered flavor is set to 1. Fluidity evaluation is less than 45 degrees, solubility evaluation is 30
A thing of 0 seconds or less, a stability evaluation of 90 points or more, and a bad breath prevention effect evaluation of 85 points or more were judged as good. Attached. As a result, as shown in Comparative Examples i and ii, when the powder alcohol is 1 or less, the solubility is poor when the powdered alcohol is 1 or less, and as shown in Comparative Example viii, the stability is low when the powder alcohol is 9 or more. It was found that the masking effect against bad breath was insufficient due to the remarkable decrease and the relatively small amount of powdered fragrance, which was unsuitable as a mouthwash. From these facts, the mixing ratio of powdered fragrance and powdered alcohol is
It was determined that it was necessary to set within the range of 1: 1 to 1: 9.

In addition, in order to confirm the effects of the present invention, tests similar to those described above were performed for other formulation examples shown as (a) to (e), and favorable results were obtained for all of them.

In the above embodiments, powder mouthwash was mainly described. However, the mouthwash may have another shape as long as it is made of powdered fragrance and powdered alcohol, for example, by granulating powder. It is also possible to arbitrarily convert the powder into granules or tablet the powder into tablets.

〔The invention's effect〕

The mouthwash according to the present invention comprises: 1) essential ingredients: (a) gum arabic, starch hydrolyzate and / or lactose as a base, of which the amount of gum arabic is 20 to 60;
1-menthol-containing powdered fragrance excellent in solubility and stability, which is 1% by weight, and (b) one or more selected from cyclic and non-cyclic dextrins, and an alcohol content of 15 to
Contains 40% by weight of powdered alcohol with excellent fluidity and solubility.
Since it is blended at a ratio of 1: 1 to 1: 9, it is possible to dramatically improve the solubility of the powdered flavor itself while maintaining the stability of flavor, and it is also excellent in flowability and washing. It is possible to obtain a mouthwash that is extremely excellent in the effect of preventing oral malodor inherent in the mouth.

Claims (1)

(57) [Claims] 1. Essential ingredients (a) based on gum arabic, starch hydrolyzate and / or lactose, of which the amount of gum arabic is 20 to 60
(B) one or more selected from cyclic and non-cyclic dextrins, and an alcohol content of 15 to
A mouthwash comprising: 40% by weight of powdered alcohol; and a powdered fragrance and powdered alcohol in a weight ratio of 1: 1 to 1: 9.