JP2012246241A - Aspartate-containing oral composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an aspartate-containing oral composition which reduces a specific aftertaste originated from an aspartate, can easily be taken, and does not leave an unpleasant aftertaste.SOLUTION: The oral composition which reduces a specific aftertaste originated from an aspartate is characterized by comprising an aspartate and soluble low viscous dietary fibers, and a method for reducing the specific aftertaste originated from the aspartate is characterized by compounding the soluble low viscous dietary fibers in an oral composition containing the aspartate.

Description

  The present invention relates to an oral composition containing an amino acid salt with improved taste. Furthermore, the present invention relates to a method for improving the taste of an oral composition containing an amino acid salt.

  Some components blended in oral products such as beverages, foods, and pharmaceuticals have an unpleasant aftertaste. Such aftertaste is a hindrance to product development because it impairs the ingestion or ease of use of the product. Therefore, various methods for reducing or masking the aftertaste derived from these components have been developed. For example, methods for blending soy dietary fiber have been reported in order to reduce the astringent taste derived from zinc ions and copper ions so that an unpleasant aftertaste does not remain (Patent Documents 1 and 2). In addition, it has been reported that tastes derived from minerals such as iron, zinc, calcium and magnesium can be masked with reduced lactose and sweeteners (Patent Documents 3 and 4).

  Aspartic acid is a non-essential amino acid, but it is not only used as a raw material for protein synthesis in vivo, but also converted to oxaloacetic acid by deamination to enter the TCA circuit and used as an immediate energy source. Therefore, aspartic acid or its salt is blended in various products such as sports drinks. In addition, it is known that sodium L-aspartate, which is a kind of aspartate, is an umami-based amino acid and exhibits a strong salty taste and can be a component of an alternative seasoning for salt. In addition, it is known that sodium aspartate is used to improve the sourness and taste and to give the taste richness. However, in oral products, the use of high concentrations of aspartate has not previously been common.

JP 2007-246508 A JP 2007-246509 A JP 2006-342061 A Special table 2009-517030 gazette

The present inventor, when containing a relatively high concentration of aspartate in foods such as beverages and jelly containing aspartate, produces a specific taste derived from aspartate, and the product (food) It has been found that it may harm the taste of. The specific taste derived from aspartate is produced by combining the sour taste unique to minerals with the sour taste of aspartic acid, and can be recognized as a first taste to aftertaste. In particular, the aftertaste is prominent and an unpleasant aftertaste.
The present inventor has found a problem that a specific aftertaste derived from aspartate (hereinafter, also simply referred to as “specific aftertaste”) impairs the taste of the product. Such a problem has not been known at all, and is neither described nor suggested in the prior art.
An object of the present invention is to provide an aspartate-containing oral composition that is easy to ingest and does not leave an unpleasant aftertaste by reducing the specific aftertaste derived from aspartate. It is a further object of the present invention to provide a method for reducing the specific (unpleasant) aftertaste that is a concern in aspartic acid-containing oral compositions.

As a result of intensive studies in view of the above problems, the present inventors have found that when a specific substance is blended together with aspartate, a particularly specific aftertaste is enhanced as compared with the case of blending aspartate alone. . Furthermore, as a result of searching for substances having an effect of reducing the specific aftertaste, the effect of reducing the specific aftertaste derived from aspartate (hereinafter simply referred to as “masking”) is applied to dietary fiber, particularly soluble low-viscosity dietary fiber. The present invention has been completed.
That is, the present invention provides the following.

[1] An oral composition comprising aspartate and soluble low-viscosity dietary fiber.
[2] The oral composition according to [1], further containing a substance that enhances a specific aftertaste derived from aspartate.
[3] The soluble low-viscosity dietary fiber is at least one selected from the group consisting of soybean dietary fiber, guar bean dietary fiber, psyllium bean dietary fiber, wheat indigestible dextrin and corn indigestible dextrin. Or the composition for oral use according to [2].
[4] The oral administration according to any one of [1] to [3], wherein the aspartate is at least one selected from the group consisting of sodium aspartate, potassium aspartate, magnesium aspartate and calcium aspartate. Composition.
[5] The oral composition according to any one of [1] to [4], wherein the concentration of aspartate is 0.1% by weight or more and 10% by weight or less.
[6] The oral composition according to any one of [1] to [5], wherein the soluble low-viscosity dietary fiber is a dietary fiber having a viscosity at 20 ° C. of 50 mPa · s or less when a 1% aqueous solution is used.
[7] The oral composition according to any one of [1] to [6], wherein the content ratio of aspartate and soluble low-viscosity dietary fiber is 1: 0.00008 to 1: 100.
[8] The oral composition according to [7], wherein the concentration of the soluble low-viscosity dietary fiber is 0.0008 wt% to 10 wt%.
[9] A method for reducing a specific aftertaste derived from aspartate, comprising blending soluble low-viscosity dietary fiber in an aspartate-containing oral composition.
[10] The method according to [9], wherein the aspartate-containing oral composition further contains a substance that enhances a specific aftertaste.
[11] The soluble low-viscosity dietary fiber is at least one selected from the group consisting of soybean dietary fiber, guar bean dietary fiber, psyllium bean dietary fiber, wheat indigestible dextrin, and corn indigestible dextrin. [9 ] Or the method according to [10].
[12] The method according to any one of [9] to [11], wherein the aspartate is at least one selected from the group consisting of sodium aspartate, potassium aspartate, magnesium aspartate and calcium aspartate. .
[13] The method according to any one of [9] to [12], wherein the concentration of aspartate is 0.1% by weight or more and 10% by weight or less.
[14] The method according to any one of [9] to [13], wherein the soluble low-viscosity dietary fiber is a dietary fiber having a viscosity at 20 ° C. of 50 mPa · s or less when a 1% aqueous solution is used.
[15] The method according to any one of [9] to [14], wherein the content ratio of aspartate and soluble low-viscosity dietary fiber is 1: 0.00008 to 1: 100.
[16] The method according to [15], wherein the concentration of the soluble low-viscosity dietary fiber is 0.0008 wt% to 10 wt%.

  Since the specific aftertaste derived from aspartate is reduced, the oral composition provided by the present invention enables ingestion of aspartate without discomfort. In addition, by using the method of the present invention, an aspartate-containing oral composition having a reduced specific aftertaste derived from aspartate can be obtained, and provision of a product that is easy to eat and drink and does not have an unpleasant aftertaste is provided. Is possible.

  The present invention relates to an oral composition with reduced specific aftertaste derived from aspartate (hereinafter also referred to as the composition of the present invention).

  The composition of the present invention is characterized by containing aspartate and soluble low-viscosity dietary fiber.

In the present invention, “aspartate” means a metal salt of aspartate, and examples thereof include sodium aspartate, potassium aspartate, magnesium aspartate, calcium aspartate, and the like. is there. Moreover, aspartate may be mix | blended independently, but 2 or more types may be combined and mix | blended.
Aspartic acid can be used in any of L-, D-, and DL-forms, preferably L-form or DL-form, and more preferably L-form.

In the present invention, “soluble low-viscosity dietary fiber” refers to a dietary fiber that is water-soluble and has a low viscosity.
Dietary fiber generally refers to polysaccharides contained in food that are indigestible in the human digestive tract. The fact that dietary fiber is “water-soluble” means that it is soluble in water to the extent that it is usually recognized in the art, and as an example, it means that 1 g or more is dissolved in 100 ml of water at 20 ° C. Viscosity was measured using a B type viscometer with rotor No. 1 and measured for 20 seconds at a rotation speed of 12 rpm and 20 ° C. Hereinafter, “viscosity” in this specification refers to a value calculated by such a method. The viscosity of the soluble low-viscosity dietary fiber is preferably 50 mPa · s or less at 20 ° C. when a 1% aqueous solution is used. If the viscosity exceeds 50 mPa · s, the expected masking effect cannot be obtained due to some cause caused by the strong interaction between dietary fibers. The lower limit of the viscosity is not particularly limited as long as the masking effect can be obtained, and it may be 1 mPa · s or more at 20 ° C. when it is a 1% aqueous solution, but 2 mPa · s or more in order to obtain a sufficient masking effect. It is more preferable that Accordingly, the viscosity of the soluble low-viscosity dietary fiber is preferably 1 mPa · s to 50 mPa · s at 20 ° C., more preferably 2 mPa · s to 50 mPa · s, and even more preferably 20 mPa when a 1% aqueous solution is obtained. · S to 40 mPa · s.

  The soluble low-viscosity dietary fiber to be blended in the composition of the present invention is not particularly limited as long as it has the properties defined above. Examples of soluble low-viscosity dietary fiber include soybean dietary fiber, gua bean dietary fiber, psyllium bean dietary fiber, wheat indigestible dextrin, corn indigestible dextrin, polydextrose, psyllium seed polysaccharide, inulin, and acacia dietary fiber. Among them, soybean dietary fiber, guar bean dietary fiber, psyllium bean dietary fiber, wheat indigestible dextrin, and corn indigestible dextrin are preferable. A commercially available product may be used as the soluble low-viscosity dietary fiber. Examples of commercially available products include soy dietary fiber (Soya Five SM-1200, manufactured by Fuji Oil Co., Ltd.), Gua Bean Dietary Fiber (Sun Fiber R, manufactured by Taiyo Chemical Co., Ltd.), Examples include psyllium seed dietary fiber (Soareum PG020, manufactured by MRC Polysaccharide), wheat-derived dextrin (NUTRIOSE FB06, manufactured by ROQUETTE), indigestible dextrin (Fibersol 2H, manufactured by Matsutani Chemical Co., Ltd.), and the like. In addition, the soluble low-viscosity dietary fiber may be blended alone, but may be blended in combination of two or more.

  The content ratio of aspartate and soluble low-viscosity dietary fiber in the composition of the present invention may be any content ratio as long as the specific aftertaste can be reduced. The content ratio of aspartate and soluble low-viscosity dietary fiber that provides a masking effect is, for example, in the range of 1: 0.00008 to 100, preferably 1: 0.0008 to 10, more preferably, by weight. It is 1: 0.008-2.5, Most preferably, it is 1: 0.1. The content ratio may vary depending on the type of aspartate and the type of soluble low-viscosity dietary fiber, but can be appropriately set so that the specific aftertaste is reduced. When the content of soluble low-viscosity dietary fiber is less than 0.00008 relative to aspartate 1, sufficient masking effect cannot be obtained, and when it is more than 100, the amount of dietary fiber in the composition is not enough. Too many are not suitable for commercialization.

  The concentration of aspartate in the composition of the present invention can be set to a desired concentration, but is usually 0.1% by weight or more, such as 0.2% by weight or more, 0.3% by weight or more, 0.4 % By weight or more, or 0.5% by weight or more, and usually 10% by weight or less, such as 9% by weight or less, 8% by weight or less, 7% by weight or less, 6% by weight or less, 5% by weight or less, 4% by weight or less Or 3% by weight or less. Preferably they are 0.1 weight%-10 weight%, More preferably, they are 0.5 weight%-3 weight%. If the concentration is less than 0.1% by weight, in order to take the required amount of aspartic acid, the amount of one intake of the composition will increase and it will be difficult to take. On the other hand, if the concentration exceeds 10% by weight, The balance of the composition becomes worse and the flavor of the composition is impaired.

  The concentration of soluble low-viscosity dietary fiber in the composition of the present invention may be any concentration as long as the specific aftertaste can be reduced. The concentration showing the masking effect may vary depending on the type of soluble low-viscosity dietary fiber, but is usually 0.0008% by weight or more, such as 0.008% by weight or more, 0.01% by weight or more, or 0.025% by weight or more. . The upper limit of the concentration is usually 10% by weight or less, for example, 5% by weight or less, 2.5% by weight or less, or 1.25% by weight or less from the viewpoint of solubility. If the soluble low-viscosity dietary fiber is less than 0.0008% by weight, a sufficient masking effect cannot be obtained.

  The “specific aftertaste derived from aspartate” refers to an aftertaste that is felt after swallowing oral compositions such as aqueous solutions, beverages, and jelly containing aspartate. The aftertaste is a characteristic taste produced by combining the peculiarity of minerals with the acidity of aspartic acid. A taste specific to aspartate can be recognized as a taste to an aftertaste, but is particularly noticeable in the aftertaste and has an unpleasant aftertaste. Therefore, it can also be said that the aftertaste is an unpleasant aftertaste. The presence or absence of the aftertaste can be evaluated by various sensory evaluation methods, and the degree thereof can be evaluated, for example, by the following test method (1) or (2).

(1) Aqueous solution and beverage evaluation A raw material (oral composition containing an aspartate) is dissolved (diluted) in ion-exchanged water, and the product cooled to 5 ° C is subjected to sensory evaluation.
In the sensory evaluation, 3 panelists gave a specific aftertaste for each sample (a strong specific aftertaste, a specific aftertaste, a slight specific aftertaste, a specific aftertaste). Not). The one without dietary fiber is used as a control. If there is a difference from the control in each part other than the specific aftertaste for each sample, record it as a special note. Perform the evaluation while resetting between the samples with bread and water. Evaluation criteria include, for example, evaluations such as “I feel a strong aftertaste”, “I feel a specific aftertaste”, “I feel a slight aftertaste”, “I don't feel a specific aftertaste”, etc. , ◯, Δ, x, etc. Alternatively, such an evaluation can be digitized, and an average value of a plurality of test results can be calculated and shown as an evaluation result.

(2) Jelly evaluation An aspartate-containing oral composition is prepared as a jelly, and a sensory evaluation is performed on the jelly.
While stirring 50% of the total amount of ion-exchanged water, sugars (granulated sugar, dextrin, etc.), gelling agent, and dietary fiber are added. This aqueous solution is heated, and amino acids, organic acids (citric acid, malic acid, etc.), calcium lactate, sweeteners (aspartame, acesulfame K, etc.), and minerals (calcium chloride, magnesium chloride, etc.) are added. Add fruit juice (such as apple juice) and flavor, and add ion-exchanged water to adjust the weight. After filling the pouch and sterilizing at 90 ° C. for 10 minutes, cool with running water. The obtained jelly is subjected to sensory evaluation after one day. The sensory evaluation can be performed in the same manner as in the case of the aqueous solution and beverage evaluation.

  The composition of the present invention may further contain a substance that enhances the specific aftertaste derived from the aspartate described above. In the present specification, such a substance is also simply referred to as “a substance that enhances a specific aftertaste”. A substance that enhances a specific aftertaste is a substance that is evaluated to feel a specific aftertaste more strongly in the test as described above when blended with aspartate than when not blended. Examples of the substance that enhances the specific aftertaste include, but are not limited to, at least one component selected from the group consisting of amino acids, minerals, acids, vitamins, and fruit juices.

  Examples of amino acids include alanine (Ala), glutamic acid (Glu), glycine (Gly), valine (Val), leucine (Leu), isoleucine (Ile), serine (Ser), threonine (Thr), and cysteine (Cys). Methionine (Met), phenylalanine (Phe), tyrosine (Tyr), tryptophan (Trp), proline (Pro), hydroxyproline (Hyp), etc., preferably alanine or glutamic acid. As the amino acid, any of L-form, D-form and DL-form can be used, and preferably L-form or DL-form.

  Examples of minerals include sodium salts (such as sodium chloride and sodium citrate), magnesium salts (such as magnesium chloride), calcium salts (such as calcium chloride), and potassium salts (such as potassium chloride and potassium dihydrogen phosphate). Preferred are sodium chloride, sodium citrate, magnesium chloride, calcium chloride, potassium chloride, and potassium dihydrogen phosphate.

  Examples of acids include organic acids (citric acid, malic acid, gluconic acid, fumaric acid, adipic acid, itaconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, carbonic acid, phytic acid), inorganic acids (such as phosphoric acid), and the like. Of these, citric acid and malic acid are preferred.

  Examples of vitamins include vitamin C, vitamin E, niacin, vitamin B1, vitamin B6, vitamin B2, vitamin A, folic acid, vitamin D, vitamin B12, vitamin K, pantothenic acid, biotin, and mixtures thereof. , Preferably a vitamin mix (a mixture of vitamin C, vitamin E, niacin, vitamin B1, vitamin B6, vitamin B2, vitamin A, folic acid, vitamin D, and vitamin B12).

  Examples of fruit juices include apples, strawberries, strawberries, kiwis, cherries, watermelons, pears, bananas, pineapples, grapes, blueberries, mangoes, muscats, tangerines, oranges, lemons, melons, peaches, and lychees. Apple fruit juice is preferable.

  A substance that enhances a specific aftertaste may be used as a composition containing a combination of two or more of the above components. Examples of such a composition include a composition containing alanine and glutamic acid, a composition containing alanine, glutamic acid, citric acid, malic acid, calcium chloride, magnesium chloride and vitamin mix, alanine, glutamic acid, citric acid and malic acid. , Calcium chloride, magnesium chloride, a composition containing vitamin mix and fruit juice.

  The concentration of the substance that enhances the specific aftertaste in the composition can be selected as long as it can enhance the specific aftertaste when incorporated in the composition together with aspartate. For example, in an aqueous solution containing 1% by weight of sodium aspartate, a specific aftertaste can be enhanced by blending 0.5% each of glutamic acid and DL-alanine.

  When a specific aftertaste is enhanced by blending a substance that enhances a specific aftertaste with the aspartate, the specific aftertaste can be reduced by blending soluble low-viscosity dietary fiber.

The compositions of the present invention may optionally include other ingredients besides aspartate, soluble low viscosity dietary fiber and substances that enhance the specific aftertaste. Examples of other components include raw materials usually used in the production of beverages and jelly-like foods, and are not particularly limited. For example, thickeners, suspending agents, dispersing agents, sweeteners, flavoring agents, preservatives. , Fragrances, organic acids and the like.
Examples of thickeners include polymers such as dextrin, sodium alginate, propylene glycol alginate, tragacanth powder, xanthan gum, sodium carboxymethylcellulose, hydroxypropylcellulose, polyvinyl alcohol, polyvinylpyrrolidone and the like. Examples of the suspending agent include gum arabic, sodium alginate, sodium carboxymethyl cellulose, methyl cellulose, bentonite and the like. Examples of the dispersant include sodium pyrophosphate, sodium polyphosphate, sodium metaphosphate and the like. Examples of sweeteners include glucose, fructose, invert sugar, sorbitol, xylitol, glycerin, simple syrup and the like. Examples of flavoring agents include aspartame, saccharin, sodium saccharin, glycyrrhizic acid, monoammonium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, trisodium glycyrrhizinate, acesulfame K, mannitol, erythritol, sorbitol, Examples include xylitol, trehalose and cacao powder. Examples of preservatives include medium chain fatty acid monoglycerides, glycine, organic acid salts (eg, sodium acetate, sodium citrate, sodium succinate, sodium fumarate), ethanol, and the like. Examples of flavors include lemon flavor, orange flavor, grapefruit flavor, chocolate flavor, apple flavor, dl-menthol and l-menthol. Examples of organic acids include citric anhydride, citric acid, dl-malic acid, tartaric acid, d-tartaric acid, ascorbic acid, acetic acid, lactic acid, succinic acid, maleic acid, malonic acid and the like.

  The composition of the present invention is not particularly limited as long as it is a form (oral composition) that can be taken orally, such as a solution, suspension, jelly-like food, powder, and solid molded product. Examples thereof include beverages such as soft drinks, fruit juice drinks, sports drinks, and nutritional drinks, powdered drinks thereof, jelly, nutritional foods, tablets, and capsules. Of these forms, the composition of the present invention is preferably a beverage or a jelly, particularly preferably a jelly, because a specific aftertaste is more likely to be felt. These can be prepared by methods known in the art.

  The present invention also provides a method (masking method) for reducing specific aftertaste, which includes blending soluble low-viscosity dietary fiber in an aspartate-containing oral composition (hereinafter also referred to as the method of the present invention). ). The description of the composition of the present invention is applied to aspartate, soluble low-viscosity dietary fiber, and their blending ratio (content ratio). The procedure for blending the soluble low-viscosity dietary fiber is not particularly limited, and the soluble low-viscosity dietary fiber may be added at any stage in the process of producing the aspartate-containing oral composition. It may be before the aspartate is added, at the same time as the addition, or after the addition.

  Furthermore, the aspartate-containing oral composition may contain a substance that enhances a specific aftertaste. The description of the substance that enhances the specific aftertaste can be applied to the composition of the present invention. The procedure for blending a substance that enhances the specific aftertaste is not particularly limited, and it may be added at any stage in the process of producing the aspartate-containing oral composition. It may be before the addition of aspartate or soluble low-viscosity dietary fiber, simultaneously with the addition, or after the addition.

  Since the taste of the aspartate-containing oral composition can be improved by the above-described method of the present invention, it is useful for the production of various products containing aspartate.

  The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.

Example 1
Based on the composition (% by weight) described in Table 1, 1 to 8 aqueous solutions (aqueous solutions 1 to 8) each containing or not containing 0.05% soy dietary fiber (Soya Five SM-1200, manufactured by Fuji Oil Co., Ltd.) ) Was prepared.

These aqueous solutions were cooled to 5 ° C. and subjected to sensory evaluation. Evaluation was carried out by three panelists. The evaluation criteria are as follows.
A: A strong aftertaste is strongly felt.
○: A specific aftertaste is felt.
(Triangle | delta): A specific aftertaste is felt slightly.
X: A specific aftertaste is not felt.
For each aqueous solution, three panelists evaluated the specific aftertaste while resetting each sample with bread and water. The results are shown in Table 1.
When soy dietary fiber was not added, a specific aftertaste was felt when the concentration of sodium aspartate was 2% by weight or more (Table 1, aqueous solutions 2 to 4). When glutamic acid and DL-alanine were added, a specific aftertaste was felt when the concentration of sodium aspartate was 1% by weight or more (Table 1, aqueous solutions 6 and 7). It is thought that the aftertaste was masked). This indicates that glutamic acid and DL-alanine have an action of enhancing a specific aftertaste.
When soy dietary fiber was added, the specific aftertaste was reduced in any of the aqueous solutions 2 to 4, 6 and 7, and it was revealed that soy dietary fiber is a substance that reduces the specific aftertaste.

(Example 2)
Based on the composition (% by weight) described in Table 2, a beverage was prepared, and sensory evaluation was performed in the same manner as in Example 1.

The results are shown in Table 2. The concentration of sodium aspartate in the control beverage 1 was 0.542%, which was lower than the concentration evaluated as having a specific aftertaste in Example 1, but was evaluated to have a specific aftertaste in sensory evaluation. It was done. Since the concentration of glutamic acid and DL-alanine contained in beverage 1 is lower than the concentration at which the effect of enhancing the specific aftertaste was confirmed in Example 1, the effect of enhancing the aftertaste specific to other components It was suggested that there is. In beverages 4, 5 and 6, when acid, mineral and vitamin were removed, the specific aftertaste was reduced. Therefore, it was shown that a composition containing an acid, a mineral and / or a vitamin in addition to an amino acid has an effect of enhancing a specific aftertaste.
It was confirmed that the enhanced specific aftertaste in beverages 1 and 3 was also reduced by adding 0.05% soy dietary fiber as in Example 1.

(Example 3)
Based on the composition (% by weight) described in Table 3, jelly was prepared, and sensory evaluation was performed in the same manner as in Example 1.

As dietary fiber, soybean dietary fiber (Soya Five SM-1200, manufactured by Fuji Oil Co., Ltd.), gua bean dietary fiber (Sunfiber R, manufactured by Taiyo Chemical Co., Ltd.), psyllium seed dietary fiber (Soarum PG020, manufactured by MRC Polysaccharide Corporation) ), Wheat-derived dextrin (NUTRIOSE FB06, manufactured by ROQUETTE), and indigestible dextrin (Fibersol 2H, manufactured by Matsutani Chemical Co., Ltd.).
The results are shown in Table 3. The sodium aspartate concentration was 0.542% by weight as in Example 2, but a more specific aftertaste was felt more strongly when the jelly was used. It was revealed that such a strong specific aftertaste could not be completely felt by adding 0.05% by weight of dietary fiber, and the taste was improved. Regarding wheat-derived dextrins, a flavor-off effect (an effect of reducing flavors other than a specific aftertaste) was also observed, but when the concentration used was lowered to 0.025% by weight, a specific aftertaste was reduced. A flavor-off effect was not observed, and a jelly with improved taste could be prepared.

Example 4
An aqueous solution was prepared based on the composition (% by weight) described in Table 4, and sensory evaluation was performed by two panelists in the same manner as in Example 1. When the dietary fiber did not dissolve, the fiber was once heated to 85 ° C. and dissolved, then cooled and subjected to sensory evaluation.

As dietary fiber, soybean dietary fiber (Soya Five SM-1200, manufactured by Fuji Oil Co., Ltd.), agar (Ina Agar UP-37, manufactured by Ina Food Industry Co., Ltd.), guar gum (VIDOGUM GHK175, manufactured by Unitech Foods), gellan gum (Kelcogel) CP Kelco).
The results are shown in Table 4. In the aqueous solutions 3 to 5 to which agar, guar gum, and gellan gum were added as dietary fibers, a specific aftertaste was felt, and no masking effect was observed in these dietary fibers.

(Example 5)
About the dietary fiber used in Example 3, and the other dietary fiber, the viscosity measurement was performed with the following method.
A 1 wt% aqueous solution was prepared for each dietary fiber. Using a viscometer (TOKYO KEIKI DEGITAL VISCOMETER DVM-B, Tokyo Keiki Co., Ltd.), rotor No. 1. Measurement was performed with probe A at a rotational speed of 12 rpm and 20 ° C. for 20 seconds.
The results are shown in Table 5. The dietary fibers that showed the masking effect in Examples 1 to 4 were all low in viscosity. On the other hand, agar, gellan gum, and guar gum that did not show the effect of reducing the specific aftertaste showed a viscosity higher than 50 mPa · s.
As mentioned above, it became clear that a specific aftertaste can be reduced by mix | blending a soluble low-viscosity dietary fiber.

  The present invention provides foods such as beverages and jellies that allow ingestion of aspartate without discomfort.

Claims (16)

  An oral composition comprising aspartate and soluble low-viscosity dietary fiber.   The oral composition according to claim 1, further comprising a substance that enhances a specific aftertaste derived from aspartate.   The soluble low-viscosity dietary fiber is at least one selected from the group consisting of soybean dietary fiber, guar bean dietary fiber, psyllium bean dietary fiber, wheat indigestible dextrin and corn indigestible dextrin. The oral composition described.   The oral composition according to any one of claims 1 to 3, wherein the aspartate is at least one selected from the group consisting of sodium aspartate, potassium aspartate, magnesium aspartate and calcium aspartate. .   The oral composition according to any one of claims 1 to 4, wherein the concentration of aspartate is 0.1 wt% or more and 10 wt% or less.   The oral composition according to any one of claims 1 to 5, wherein the soluble low-viscosity dietary fiber is a dietary fiber having a viscosity at 20 ° C of 50 mPa · s or less when a 1% aqueous solution is used.   The oral composition according to any one of claims 1 to 6, wherein the content ratio of aspartate and soluble low-viscosity dietary fiber is 1: 0.00008 to 1: 100.   The oral composition according to claim 7, wherein the concentration of the soluble low-viscosity dietary fiber is 0.0008% to 10% by weight.   A method for reducing a specific aftertaste derived from aspartate, comprising blending soluble low-viscosity dietary fiber in an aspartate-containing oral composition.   The method of claim 9, wherein the aspartate-containing oral composition further comprises a substance that enhances a specific aftertaste.   The soluble low-viscosity dietary fiber is at least one selected from the group consisting of soybean dietary fiber, guar bean dietary fiber, psyllium bean dietary fiber, wheat indigestible dextrin and corn indigestible dextrin. The method described.   The method according to any one of claims 9 to 11, wherein the aspartate is at least one selected from the group consisting of sodium aspartate, potassium aspartate, magnesium aspartate and calcium aspartate.   The method according to any one of claims 9 to 12, wherein the concentration of aspartate is 0.1 wt% or more and 10 wt% or less.   The method according to any one of claims 9 to 13, wherein the soluble low-viscosity dietary fiber is a dietary fiber having a viscosity at 20 ° C of 50 mPa · s or less when a 1% aqueous solution is used.   The method according to any one of claims 9 to 14, wherein the content ratio of aspartate and soluble low-viscosity dietary fiber is 1: 0.00008 to 1: 100.   16. The method of claim 15, wherein the concentration of soluble low viscosity dietary fiber is from 0.0008% to 10% by weight.