JP4616428B2 - Simple deodorization method using raw fruits, vegetables, mushrooms and their freeze-dried products - Google Patents

Description

【００１６】
実施例２０〜３５
実施例１〜１９の果物の代わりに野菜とキノコを用いた以外は実施例１〜１９と同様に試験した。得られた結果を表２に示す。
比較例２
野菜あるいはキノコを除く以外は実施例２０〜３５と同様な方法により試験した。結果を表２に示す。
【００１７】
【表２】

【００１８】
実施例３６〜４３
表３記載の果物、野菜およびキノコを用いてそれらの量および経過時間を変えて試験した。得られた結果を表３に示す。
【００１９】
【表３】

【００２０】
実施例４４
夕食時にすり下ろしたニンニク１０ｇをスープと一緒に食べた。翌朝、１００ｇの水とともに１００ｇの御飯を食べ、空腹時の胃から出てくる臭いを抑えた。さらに、リンゴ（祝）３００ｇをすり下ろして褐変しはじめる直前に良く噛みながら１０分かけて食べた。経時的に口臭をポリエステルフィルムでできたニオイ袋に採集し、ニオイセンサ（新コスモス電機株式会社製ＸＰ−３２９Ｓ型）で測定するとともに、リンゴを食べた前後の口臭（呼気）の官能検査も行った。ニオイセンサによる測定値は、マニュアルに従ってニオイ袋中のガスをセンサに吸引させ、２７０秒後のセンサの指示値を読み、ゼロガス（活性炭を通した空気）より得られた指示値との差から求めた。官能検査は、４人のパネラーによる評点法で行った。評点（スコア）については、不快の強さが大変強い（７）から大変弱い（１）までの７段階で評価させた。結果を表４に示す。
比較例３
実施例４４で用いたリンゴ（祝）の代わりに電子レンジで煮ることによって酵素を失活させたリンゴを用いた以外は実施例４４と同様な方法で試験した。結果を表４に示す。酵素を失活させたリンゴに比べ、生のリンゴでは顕著に不快臭が減少した。
【００２１】
【表４】

【００２２】
実施例４５〜４７
夕食時にすり下ろしたニンニク１０ｇをスープと一緒に食べた。翌朝、１００ｇの水とともに１００ｇの御飯を食べ、空腹時の胃から出てくる臭いを抑えた。さらに、凍結乾燥した果物および未熟果実１〜３個分（約２０ｇ）を水１００ｇとともに良く噛みながら１０分かけて食べた。凍結乾燥した果物を食べた前後の口臭（呼気）をポリエステルフィルムでできたニオイ袋に採集し、口臭の比較を官能検査（３〜４人のパネラーによる評点法で実施例４４と同様に評価した）で行った。結果を表５に示す。いづれの場合も果物を食べる前に比べ、食べた後では有意に不快臭が減少した。
【００２３】
【表５】

【００２４】
【発明の効果】
本発明である果物、野菜およびキノコを用いる消臭方法は、ポリフェノール化合物とポリフェノールオキシダーゼとの両方を含む生の果物、野菜、キノコおよびそれらの凍結乾燥物を食することにより口腔内で両者が混合し反応が進行するもので、実に簡便な方法である。一つの果物、野菜およびキノコ中に共存するが上に、反応性は高く、優れた消臭効果を奏する。また、安全性においては、これ以上のものはなく、時間、動力、二次的に素材を調製する経費は不要であるか、あるいはごくわずかである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for eliminating odors related to humans such as bad breath and human excrement, and a material used in the method.
[0002]
[Prior art]
As a method of eliminating bad breath and smell of human excrement, a method of capturing and removing the odor-causing substances using tea catechins or mushroom extracts is known. In addition to the method of using these polyphenols such as catechins alone, there is a method of further enhancing the deodorizing effect by adding polyphenol oxidase and causing it to coexist. These are all environmentally friendly methods.
[0003]
However, in any method, it is essential to extract and purify the base material used to eliminate malodors from vegetables and mushrooms, and because it is a heat-labile enzyme, its operating conditions are also limited. It will be. Moreover, in order to achieve these methods, it takes time, power and cost, and it is not always safe to use for humans.
[0004]
[Problems to be solved by the invention]
Therefore, the deodorizing effect is equal to or higher than that of conventionally known methods, is friendly to the global environment, is safe for the human body, and does not take processing time, power, cost, etc. or less It is an object of the present invention to develop a method that can be used.
[0005]
[Means for Solving the Problems]
The present inventors paid attention to the fact that polyphenol compounds such as catechins and polyphenol oxidase coexist in fruits, vegetables, and mushrooms, and when eating some selected from these fruits, vegetables, and mushrooms, a great deodorizing effect As a result, the present invention has been finally reached.
[0006]
In the present invention, after the polyphenol compound in fruits, vegetables and mushrooms is oxidized by the endogenous polyphenol oxidase, it becomes a structure having a more reactive radical and reacts with malodorous substances to exert a deodorizing effect. Is. As a feature of the present invention, since both substrates are present in the same fruit, vegetable and mushroom, the substrate specificity of polyphenol oxidase to the endogenous polyphenol compound is high, that is, the reactivity of the enzyme to the polyphenol compound is higher than other compounds. High can be raised. That is, it is estimated that a high deodorizing effect can be achieved by eating raw fruits, vegetables and mushrooms.
[0007]
The present invention is described in detail below.
The present invention is a simple deodorizing method characterized by using raw fruits, vegetables and mushrooms.
The raw fruits, vegetables and mushrooms in the present invention are preferably fruits, vegetables and mushrooms that brown or change color when cut or scratched. These contain at least a polyphenol compound and polyphenol oxidase.
[0008]
Examples of fruits include apples, pears, loquats, peaches, plums, prunes, apricots, cherries, oysters, grapes, blueberries, bananas, avocados, and the like that turn brown when cut or scratched. The fruits include immature fruits that are discarded after fruit removal, such as immature apples and pears. When immature fruits are used, there is an advantage that the concentration of polyphenol and polyphenol oxidase is higher than that of mature fruits, that is, both substances are aggregated. The use of this increases the reactivity and is thought to improve the deodorizing effect.
[0009]
Examples of vegetables include cabbage, spinach, lettuce, endive, chicory, trevis, celery, udo, perilla, peppermint, basil, watercress, parsley, ginger, burdock, carrot, potato, ginger, horseradish, horseradish, eggplant , Cucumber, melon, okra and the like. Examples of mushrooms include mushrooms (Agaricus bisporus).
[0010]
As processed products of fruits, vegetables and mushrooms, any products may be used as long as the enzyme (polyphenol oxidase) activity is maintained. Preferable examples include freeze-dried products. The material used for preparing the freeze-dried product is particularly effective for a material that has a limited period of time on the market and cannot be stored for a long time.
A well-known method can be used for the preparation of the freeze-dried product. Usually, the fruit is first frozen in 4 to 8 percent without peeling. Among vegetables, root vegetables and fruit vegetables are treated in the same way as fruits, and other vegetables and mushrooms are frozen immediately. Next, the frozen food can be easily obtained by drying using a freeze dryer.
[0011]
When actually eating, if it is a fruit, it needs to be chewed well and brought into contact with the air when it is eaten just before it begins to brown and begins to brown.
Even in the case of vegetables and mushrooms, it is necessary to chew them well and bring them into contact with the air. In the case of freeze-dried products, first, put them in the mouth with a small amount of water, or immerse the freeze-dried products in water to absorb water, and make it close to raw food. It is necessary to chew well and bring it into contact with air. As another way of eating, the freeze-dried product may be powdered with a mixer, then suspended in water and immediately taken.
The amount of fruits, vegetables, mushrooms or processed products thereof actually eaten in the present invention varies depending on the fruits, vegetables, mushrooms, processed products thereof, and cannot be generally stated, but usually about 10 to 200 g is sufficient. It is.
[0012]
Furthermore, it is thought that by “eating”, that is, “swallowing”, it acts on the malodorous substance on the pharynx and the wall of the esophagus and the malodorous substance in the stomach in addition to the oral cavity. In addition, it is presumed that the action of the polyphenol compound finally appears in the intestine, the smell of excrement is reduced, and the odor released to the outside of the body can be reduced comprehensively.
[0013]
【Example】
The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.
[0014]
Examples 1-19
The operation of placing 20 ml of water, 40 g of fruit and 4 μl of 15% methyl mercaptan solution in a minimixer chamber (300 ml), grinding and stirring at 7,000 rpm for 10 seconds, and allowing to stand for 20 seconds was repeated for 5 minutes. Thereafter, 20 ml of headspace gas in the chamber was passed through a detector tube [Gastech Co., Ltd.], the remaining amount of methyl mercaptan was measured, and the deodorization rate was calculated. The results are shown in Table 1.
Comparative Example 1
The test was performed in the same manner as in Examples 1 to 19 except that the fruit was removed. The results are shown in Table 1.
[0015]
[Table 1]

[0016]
Examples 20-35
It tested like Example 1-19 except having used vegetables and mushrooms instead of the fruit of Examples 1-19. The obtained results are shown in Table 2.
Comparative Example 2
The test was performed in the same manner as in Examples 20 to 35 except that vegetables or mushrooms were excluded. The results are shown in Table 2.
[0017]
[Table 2]

[0018]
Examples 36-43
The fruits, vegetables and mushrooms listed in Table 3 were used for testing with varying amounts and elapsed times. The obtained results are shown in Table 3.
[0019]
[Table 3]

[0020]
Example 44
I ate 10 g of garlic grated at dinner with soup. The next morning, 100 g of rice was eaten with 100 g of water to suppress the odor coming out of the stomach on an empty stomach. Furthermore, 300 g of apple (celebration) was sown down and eaten over 10 minutes while chewing well just before it started to brown. The bad breath is collected over time in a odor bag made of polyester film, measured with a odor sensor (XP-329S type, manufactured by New Cosmos Electric Co., Ltd.), and sensory inspection of bad breath before and after eating an apple is also performed. It was. The measured value by the odor sensor is obtained from the difference from the indicated value obtained from zero gas (air through activated carbon) by sucking the gas in the odor bag into the sensor according to the manual and reading the indicated value of the sensor after 270 seconds. It was. The sensory test was conducted by a rating method by four panelists. The score (score) was evaluated in seven levels from very strong (7) to very weak (1). The results are shown in Table 4.
Comparative Example 3
A test was conducted in the same manner as in Example 44, except that an apple whose enzyme was deactivated by boiling in an microwave oven was used instead of the apple (celebration) used in Example 44. The results are shown in Table 4. Unpleasant odors were significantly reduced in fresh apples compared to apples with enzyme deactivation.
[0021]
[Table 4]

[0022]
Examples 45-47
I ate 10 g of garlic grated at dinner with soup. The next morning, 100 g of rice was eaten with 100 g of water to suppress the odor coming out of the stomach on an empty stomach. Further, 1 to 3 freeze-dried fruits and immature fruits (about 20 g) were eaten over 10 minutes while chewing well with 100 g of water. The bad breath before and after eating the lyophilized fruit was collected in an odor bag made of polyester film, and the comparison of bad breath was evaluated in the same manner as in Example 44 by a sensory test (scoring method by 3 to 4 panelists). ) The results are shown in Table 5. In either case, the unpleasant odor decreased significantly after eating compared to before eating the fruit.
[0023]
[Table 5]

[0024]
【The invention's effect】
The deodorizing method using fruits, vegetables and mushrooms according to the present invention is a method of mixing both in the oral cavity by eating raw fruits, vegetables, mushrooms and their freeze-dried products containing both polyphenol compounds and polyphenol oxidase. However, the reaction proceeds and it is a simple method. In addition to coexisting in one fruit, vegetable and mushroom, it is highly reactive and has an excellent deodorizing effect. In terms of safety, there is nothing more, and time, power, and the cost of secondary material preparation are unnecessary or negligible.

Claims (1)

An oral deodorant for bad breath or body odor containing a raw lyophilized product of raw apple, pear or prune as an active ingredient.