JP2020092699A - Oral composition - Google Patents

Abstract

To provide an oral composition that contains sugar alcohol and/or disaccharide, and caffeine, while keeping a body feeling and having good sharp sweetness.SOLUTION: An oral composition contains following components (A), (B) and (C): (A) at least one selected from sugar alcohol and disaccharide of 20-95 mass% in solid content; (B) caffeine of 0.01-1.0 mass% in solid content, and (C) astragalin, with mass ratio between component (B) and component (C) [(C)/(B)] of 0.01-1.SELECTED DRAWING: None

Description

The present invention relates to oral compositions.

Sugar alcohols and disaccharides have a good sweetness sharpness and are milder in sweetness than monosaccharides, but they bring a thickness of taste (body feeling) and are excellent in product physical properties, so they are sweeteners and excipients. (Patent Documents 1 and 2).

On the other hand, caffeine is known to have physiological effects such as lipid energy metabolism and improvement of motor function, and in recent years, the demand for foods and drinks fortified with caffeine is expanding.

JP-A-58-198268 JP-A-5-95766

The present inventors have added a sugar alcohol and/or a disaccharide to a food or drink containing caffeine to develop a food or drink containing caffeine as a functional material, and the body feeling is only deteriorated. However, it was found that there is a problem that the sharpness of sweetness is deteriorated.
An object of the present invention is to provide an oral composition containing caffeine, which retains the body feeling and has a good sweetness and sharpness.

In view of the above problems, the present inventors have conducted extensive studies, and as a result, a sugar alcohol and/or disaccharide, and an oral composition containing caffeine, a specific polyphenol relative to caffeine in a specific amount ratio. It has been found that, by containing the sugar alcohol and/or the disaccharide and caffeine, the oral composition can maintain the body feeling and has a good sweetness and sharpness.

That is, the present invention provides the following components (A), (B) and (C);
(A) at least one selected from sugar alcohols and disaccharides
20 to 95% by mass in solid content
(B) Caffeine contains 0.01 to 1.0% by mass of solid content, and (C) astragalin,
The mass ratio [(C)/(B)] of the component (B) and the component (C) is 0.01 to 1,
An oral composition is provided.

According to the present invention, it is possible to provide an oral composition containing a sugar alcohol and/or a disaccharide and caffeine, yet maintaining a body feeling and having a good sweetness and sharpness.

As used herein, the term "oral composition" refers to a product that is to be taken orally. The product form of the oral composition may be solid or liquid at room temperature (20° C.±15° C.) and is not particularly limited. In the case of a liquid, it may be any of concentrated liquid, gel, jelly, and slurry. When it is a concentrated liquid, its solid content concentration can be appropriately selected as long as it is higher than RTD (ready to drink), and is not particularly limited. Examples of solids include powder, granules, tablets, rods, plates and blocks.

The oral composition of the present invention has a solid content of preferably 2.5% or more, more preferably 2.7% or more, still more preferably 3% or more. More specifically, when the oral composition is liquid, the solid content in the oral composition is usually 2.5% by mass or more, preferably 2.7% by mass or more, more preferably 2.9% by mass or more, It is more preferably 3.0% by mass or more, preferably 20% by mass or less, more preferably 18% by mass or less, further preferably 15% by mass or less, and particularly preferably 10% by mass or less. When the oral composition is solid, the solid content in the oral composition is usually 80% by mass or more, preferably 90% by mass or more, more preferably 93% by mass or more, and further preferably 95% by mass or more. The upper limit of the solid content in the case of solid is not particularly limited and may be 100% by mass. Here, in the present specification, the “solid content” refers to the mass of the residue obtained by removing the volatile substances by drying the sample for 3 hours in an electric constant temperature dryer at 105°C. Among them, the product form of the oral composition is preferably solid or concentrated liquid, and more preferably solid. Of the solids, powder and granules are preferred.

The oral composition of the present invention contains at least one selected from sugar alcohols and disaccharides as component (A).
Examples of the sugar alcohol include erythritol, xylitol, mannitol, sorbitol, maltitol, isomaltitol, lactitol, palatinit and the like. The sugar alcohol can use 1 type(s) or 2 or more types. Among them, the sugar alcohol is preferably one or more selected from xylitol, erythritol, maltitol, and mannitol from the viewpoint of maintaining the body feeling and improving the sharpness of sweetness, and is selected from xylitol, erythritol, and maltitol. 1 type or 2 types or more are more preferable.

Examples of the disaccharide include sucrose, maltose, lactose, palatinose, cellobiose, trehalose and the like. As the disaccharide, one kind or two or more kinds can be used. Among them, the disaccharide is preferably one or more selected from maltose, palatinose and lactose, and more preferably at least one selected from maltose and palatinose, from the viewpoint of maintaining the body feeling and improving the sharpness of sweetness. Maltose is preferred, and maltose is more preferred.

The component (A) is preferably one or more selected from xylitol, erythritol, maltitol, mannitol, maltose, palatinose and lactose, and one selected from xylitol, erythritol, maltitol, maltose and palatinose. Or 2 or more types are more preferable, and 1 type or 2 or more types selected from xylitol, erythritol, maltitol, and maltose are still more preferable.

The content of the component (A) in the oral composition of the present invention is 20 to 95% by mass in the solid content, but from the viewpoint of maintaining a feeling of body, 22% by mass or more is preferable, and 25% by mass or more is The content is more preferably 28% by mass or more, further preferably 90% by mass or less, more preferably 80% by mass or less, and further preferably 60% by mass or less from the viewpoint of improving sweetness sharpness. The content range of the component (A) in the solid content of the oral composition of the present invention is preferably 22 to 90% by mass, more preferably 25 to 80% by mass, and further preferably 28. Is about 60% by mass.

The oral composition of the present invention contains caffeine as the component (B). The component (B) may be derived from the raw material or may be newly added. The origin of the component (B) is not particularly limited as long as it is one that is usually used in the field of food and drink, and may be, for example, a chemically synthesized product or a naturally derived product.

The content of the component (B) in the oral composition of the present invention is 0.01 to 1.0 mass% in the solid content, but from the viewpoint of physiological effects, 0.02 mass% or more is preferable, and 0.03% by mass or more is more preferable, 0.04% by mass or more is further preferable, and 0.8% by mass or less is preferable, and 0.6% by mass or less is more preferable, from the viewpoint of suppressing bitterness derived from caffeine, 0 It is more preferably 0.3% by mass or less. The content range of the component (B) in the solid content of the oral composition of the present invention is preferably 0.02 to 0.8% by mass, more preferably 0.03 to 0.6% by mass. And more preferably 0.04 to 0.3 mass %. In addition, when the component (B) is in the form of a hydrate, the content of the component (B) is a value converted into an anhydride. Further, the content of the component (B) can be measured by an analysis method suitable for the situation of the measurement sample out of commonly known measurement methods, and for example, can be analyzed by liquid chromatography. .. Specifically, the method described in Examples below can be mentioned. During measurement, appropriate processing is performed as necessary, such as freeze-drying the sample in order to adapt it to the detection range of the device, and removing contaminants in the sample in order to adapt it to the resolution of the device. May be given.

The oral composition of the present invention contains astragalin as the component (C). Here, in the present specification, the “astragalin” is a compound in which glucose is bonded to the 3-position of kaempferol. The component (C) may be derived from the raw materials or may be newly added. The origin of the component (C) is not particularly limited as long as it is commonly used in the field of foods and drinks, and may be, for example, a chemically synthesized product or a product extracted from a plant containing astragalin.

The content of the component (C) in the oral composition of the present invention is preferably 0.001% by mass or more, more preferably 0.003% by mass or more, based on the solid content, from the viewpoint of maintaining the body feeling and improving the sharpness of sweetness. It is more preferably 0.007% by mass or more, further preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and more preferably 0.1% by mass or less from the viewpoint of suppressing astringency derived from astragalin. It is more preferably 1% by mass or less. The content range of the component (C) is preferably 0.001 to 0.5% by mass, more preferably 0.003 to 0.3% by mass in the solid content of the oral composition of the present invention. And more preferably 0.007 to 0.1% by mass. The content of the component (C) can be measured by an analysis method suitable for the situation of the measurement sample among the commonly known measurement methods, and for example, it can be analyzed by liquid chromatography. .. Specifically, the method described in Examples below can be mentioned. During measurement, appropriate processing is performed as necessary, such as freeze-drying the sample in order to adapt it to the detection range of the device, and removing contaminants in the sample in order to adapt it to the resolution of the device. May be given.

Further, the oral composition of the present invention has a mass ratio [(C)/(B)] of component (B) and component (C) of 0.01 to 1, but retains a body sensation and has a sharpness of sweetness. From the viewpoint of improvement, 0.02 or more is preferable, 0.03 or more is more preferable, 0.04 or more is still more preferable, 0.06 or more is particularly preferable, and from the viewpoint of suppressing the astringency derived from astragalin, 0 1.9 or less is preferable, 0.7 or less is more preferable, and 0.5 or less is still more preferable. The range of the mass ratio [(C)/(B)] is preferably 0.02 to 0.9, more preferably 0.03 to 0.7, and further preferably 0.04 to 0. 0.5, and 0.06-0.5 is particularly preferable.

In addition, the oral composition of the present invention can contain an acceptable carrier as necessary. For example, excipients (for example, starch or starch degradation products such as dextrin); binders (for example, pullulan, gelatin, polyvinylpyrrolidone, polyvinyl alcohol, hydroxypropylmethylcellulose, hydroxypropylcellulose, methylcellulose, hardened oil, etc.); disintegration Agents (eg, carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropyl cellulose, etc.); lubricants (eg, calcium stearate, magnesium stearate, sucrose fatty acid ester, fumaric acid) Sodium stearyl, talc, silicon dioxide, etc.; Flavoring agents (eg, stevia, etc.); Oligosaccharides, agar, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, extenders, surfactants, dispersants, buffers , Carriers such as diluents. The carrier can be appropriately selected depending on the type of the oral composition, and the content of the carrier can be appropriately set within the range not impairing the object of the present invention according to the type of the carrier.

Furthermore, the oral composition of the present invention, if desired, acidulants, amino acids, proteins, vitamins, minerals, flavors, fruit juices, plant extracts, esters, pigments, emulsifiers, milk components, cocoa powder, seasonings, vegetable oils, oxidations. One or more additives such as an inhibitor, a preservative, a pH adjuster, a quality stabilizer, and a nectar extract can be contained. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

The oral composition of the present invention is preferably a food or drink. Specific examples of the food and drink include, for example, instant drinks; concentrated and reconstituted drinks; dairy products such as milk drinks, yogurt and cheese; jelly, chocolate, candy, snacks, biscuits, and sweets such as rice crackers. It can also be used as a health food (nutritional food, food for specified health use, nutritional supplement, health supplement, supplement, etc.). In addition, the instant beverage or the concentrated reconstituted beverage refers to a beverage that is diluted and dissolved in a liquid and then used as a beverage, and the liquid is not particularly limited as long as it can be returned to the beverage. For example, water, carbonated water, milk, soy milk and the like can be mentioned, and the temperature of the liquid does not matter. In addition, examples of the dosage form in the case of solid foods and health foods include granules, tablets, capsules, powders, pills, chewable tablets, troches, and the like. Among them, the oral composition is preferably a solid oral composition, more preferably a solid food.

The oral composition of the present invention can be produced according to a conventional method, and an appropriate method can be adopted. For example, the component (A), the component (B) and the component (C), and if necessary, other components are mixed, the respective contents of the component (A) and the component (B), and the mass ratio [(C)/(B )] can be mixed and produced so as to be within the above range. The mixing order of the component (A), the component (B), and the component (C) is not particularly limited, and they may be added in any order or may be added simultaneously. As a mixing method, an appropriate method such as stirring or shaking can be adopted, and a mixing device may be used. The mixing system of the mixing device may be a container rotating type or a container fixed type. As the container rotation type, for example, a horizontal cylinder type, a V type, a double cone type, a cubic type or the like can be adopted. Further, as the container fixed type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Phillips blender or the like can be adopted. Further, it may be granulated by a known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation and powder coating granulation. The granulation conditions can be appropriately selected depending on the granulation method. In the case of tablets, either wet tableting or dry tableting may be used, and a known compression molding machine can be used. Further, in the case of a concentrated liquid, known methods such as a normal pressure concentration method for evaporating a solvent under normal pressure, a reduced pressure concentration method for evaporating a solvent under reduced pressure, a membrane concentration method for removing a solvent by membrane separation, etc. A concentration method can be adopted.

1. Analysis of Sugar Alcohol Analysis of sugar alcohol was performed by the HPLC (High Performance Liquid Chromatography) method according to the following method.
The device configuration of the analytical instrument is as follows.
・Detector: Differential refractometer RID-10A (manufactured by Shimadzu Corporation)
・Column: Shodex Asahipak NH2P-50 4E, φ4.6mm×250mm (Showa Denko)

The analysis conditions are as follows.
-Column temperature: room temperature-Mobile phase: A mixture of acetonitrile and water (81:19 volume ratio)
・Flow rate: 1 mL/min
・Sample injection volume: 20 μL

A sample for analysis was prepared by the following procedure.
3 g of a sample was weighed, and 10 mL of water was added to this to dissolve and neutralize the solution, and ultrasonic extraction was performed for 30 minutes using an ultrasonic cleaner. Water was added to the solution to adjust the volume to 20 mL. The solution was filtered with a membrane filter to obtain a sample solution. The sample solution was subjected to high performance liquid chromatography analysis.

2. Analysis of disaccharide The content of disaccharide can be determined by a known method such as an HPLC analysis method. Specifically, it can be determined by the following method. HPLC is used as an analytical instrument. The model numbers and analysis conditions of the constituent units of the device are as follows.
・Model: LC-10ADvp (manufactured by Shimadzu Corporation)
・Detector: Fluorescence spectrophotometer RF-10AXL (manufactured by Shimadzu Corporation)
・Column: TSKgel SUGAR AXI φ4.6×150 mm (manufactured by Tosoh Corporation)
・Column temperature: 60℃
-Mobile phase: 0.5 mol/L borate buffer (pH 8.7)
・Sample injection volume: 20 μL
・Flow rate: 0.4 mL/min
・Fluorescence excitation wavelength: 320 nm
・Fluorescence measurement wavelength: 430 nm
Post-column: reaction solution; 1 W/V% L-arginine solution
Reaction liquid flow rate; 0.7 mL/min
Reaction temperature: 150°C

2 g of a sample is precisely weighed, neutralized and concentrated to dryness, then redissolved in water and made up to 50 mL with water. This solution is passed through Sep-Pak plus Accell QMA (manufactured by Nippon Waters Co., Ltd.), and the solution filtered with a membrane filter having a pore size of 0.45 μm is analyzed by high performance liquid chromatography.

3. Analysis of caffeine The sample solution is filtered with a filter (0.45 μm), and packed column for octadecyl group-introduced liquid chromatography (L-column TM ODS, 4.6 mmφ×250 mm) using high performance liquid chromatography (model SCL-10AVP): The Chemical Substance Evaluation and Research Institute) was attached, and the measurement was performed by a gradient method at a column temperature of 35°C. The mobile phase solution A was a distilled aqueous solution containing 0.1 mol/L of acetic acid, the solution B was an acetonitrile solution containing 0.1 mol/L of acetic acid, the flow rate was 1 mL/min, the sample injection amount was 10 μL, and the UV detector wavelength was It was performed under the condition of 280 nm. Gradient conditions are as follows. The retention time condition was set using a standard reagent of caffeine.

Concentration gradient condition Time (minutes) Liquid A concentration (volume%) Liquid B concentration (volume%)
0 97% 3%
5 97% 3%
37 80% 20%
43 80% 20%
43.50% 100%
48.5 0% 100%
49 97% 3%
60 97% 3%

4. Analysis of astragalin The sample solution was filtered with a filter (0.45 μm), and a column [Cadenza CD-C18 (3 μm, 4.6 mmφ×150 mm, Imtakt) was used using high performance liquid chromatography (model LC-20 Prominence, manufactured by Shimadzu Corporation). )] was mounted and the column temperature was 40° C. and the gradient method was used. The mobile phase C solution was an acetonitrile solution containing 0.05% by mass of acetic acid, the D solution was an acetonitrile solution, the flow rate was 1 mL/min, the sample injection amount was 10 μL, and the UV detector wavelength was 360 nm. The gradient conditions are as follows.

Concentration gradient condition Time (minutes) C liquid concentration (volume %) D liquid concentration (volume%)
0 85% 15%
20 80% 20%
35 10% 90%
50 10% 90%
50.1 85% 15%
60 85% 15%

A standard solution of known concentration was prepared using a standard product of astragalin and subjected to high performance liquid chromatography analysis under the above analysis conditions to measure the retention time and prepare a calibration curve.
-Astragalin: 18.2 minutes Each peak in the sample solution was quantified using the peak that coincided with the above retention time as astragalin.

Examples 1 to 3, Comparative Example 1 and Reference Example 1
Powdered foods were manufactured by uniformly mixing the components shown in Table 3. The obtained powdered food was analyzed and sensory evaluated. The sensory evaluation was performed according to the following sensory evaluation 1. The results are also shown in Table 3.

Sensory evaluation 1
(1) Evaluation Criteria for Body Feeling Standard powder foods having different caffeine contents shown in Table 1 below were prepared. Then, four expert panels agreed that the body feeling of the standard powdered foods shown in Table 1 should be the evaluation criteria shown in the same table, and then a sensory test was conducted in the following procedure. First, each specialty panel ate 0.2 g of standard powdered food in order from the one with low caffeine concentration, and memorized the strength of body feeling. Next, each specialized panel ate 0.2 g of each test powder food, recognized the degree of body sensation, and determined the one having the closest body sensation from the standard powder foods. Then, based on the scores determined by each specialized panel, the final score was determined in "0.5" increments by consultation.

(2) Evaluation criteria for sweetness sharpness Standard powdered foods shown in Table 2 below having different caffeine contents were prepared. Then, four expert panels agreed to use the evaluation criteria shown in the same table for the sweetness sharpness of the standard powdered food shown in Table 2, and then conducted a sensory test in the following procedure. First, each specialty panel ate 0.2 g of the standard powdered food in order from the one with the lowest concentration of caffeine, and memorized the degree of sharpness of sweetness. Next, each specialty panel ate 0.2 g of each test powder food, recognized the degree of sweetness sharpness, and determined the one having the closest sweetness sharpness from the standard powdered foods. Then, based on the scores determined by each specialized panel, the final score was determined in "0.5" increments by consultation.

Examples 4-9 and Comparative Examples 2-4
A powdered food product was produced in the same manner as in Example 1, except that the components shown in Table 4 were uniformly mixed. The obtained powdered food was analyzed and sensory evaluated. The sensory evaluation was performed according to the sensory evaluation 1. The results are also shown in Table 4 together with the results of Reference Example 1.

Examples 10, 11, Comparative Examples 5, 6 and Reference Examples 2, 3
A powdered food product was produced in the same manner as in Example 1, except that the components shown in Table 5 were uniformly mixed. The obtained powdered food was analyzed and sensory evaluated. The sensory evaluation was performed according to the sensory evaluation 1. The results are also shown in Table 5 together with the results of Example 2, Comparative Example 1 and Reference Example 1.

Examples 12-17 and Comparative Examples 7-14
A powdered food product was produced in the same manner as in Example 1 except that the components shown in Table 6 were uniformly mixed. The obtained powdered food was analyzed and sensory evaluated. The sensory evaluation was performed according to the sensory evaluation 1. The results are also shown in Table 6.

Example 18 and Comparative Example 15
The components shown in Table 9 were uniformly mixed to obtain a powdered instant beverage. Next, 1 part by mass of the obtained powdered instant beverage was diluted with warm water at 25° C. so that the total amount was 8 parts by mass, and a reduced beverage was obtained. The obtained instant beverages were analyzed, and the reduced beverages were sensory-evaluated. The sensory evaluation was performed according to the following sensory evaluation 2. The results are also shown in Table 9.

Sensory evaluation 2
(1) Evaluation Criteria for Body Feeling Standard instant beverages having different caffeine contents shown in Table 7 below were prepared. Next, 1 part by mass of the obtained standard instant drink was diluted with warm water at 25° C. so that the total amount was 8 parts by mass to obtain a reduced drink. Then, four expert panels agreed that the feeling of body of the reduced drink prepared from the standard instant drink shown in Table 7 should be the evaluation criteria shown in the same table, and then the sensory test was performed in the following procedure. First, each specialty panel memorized the strength of the body sensation by drinking in order from a reduced drink with a low concentration of caffeine. Next, each specialty panel drank each test reduced drink, recognized the degree of body sensation, and determined the one with the closest body sensation among the reduced drinks prepared from the standard instant drinks. Then, based on the scores determined by each specialized panel, the final score was determined in "0.5" increments by consultation.

(2) Evaluation criteria for sweetness sharpness Standard instant beverages shown in Table 8 below having different caffeine contents were prepared. Next, 1 part by mass of the obtained standard instant drink was diluted with warm water at 25° C. so that the total amount was 8 parts by mass to obtain a reduced drink. Then, the four expert panels agreed to use the evaluation criteria shown in the same table for the sweetness sharpness of the reduced drink prepared from the standard instant drink shown in Table 8, and then carried out a sensory test in the following procedure. First, each specialty panel drank in order from a reduced drink having a low concentration of caffeine, and memorized the degree of sharpness of sweetness. Next, each expert panel drank each test reduced drink, recognized the degree of sweetness sharpness, and determined the one with the closest sweetness sharpness from the reduced drinks prepared from the standard instant drinks. Then, based on the scores determined by each specialized panel, the final score was determined in "0.5" increments by consultation.

Example 19 and Comparative Example 16
The components shown in Table 12 were mixed, water was added so that the total amount was 100% by mass, and the mixture was heated to 90° C. and dissolved with stirring, then poured into a mold and refrigerated at 5° C. to obtain gummy. Then, sensory evaluation and analysis were performed on the obtained gummy. The sensory evaluation was carried out according to the following sensory evaluation 3. The results are shown in Table 12.

Sensory evaluation 3
(1) Evaluation Standard for Body Feeling Standard gummy gums shown in Table 10 below having different caffeine contents were prepared. Then, the four expert panels agreed to use the standard gummy body feeling shown in Table 10 as the evaluation criteria shown in the same table, and then conducted a sensory test in the following procedure. First, each specialty panel ate 3 g of standard gummy in order from the one with the lowest concentration of caffeine, and memorized the strength of the body feeling. Next, each specialty panel ate each test gummy 3 g, recognized the degree of body sensation, and determined the standard gummy with the closest body sensation. Then, based on the scores determined by each specialized panel, the final score was determined in "0.5" increments by consultation.

(2) Evaluation criteria for sweetness sharpness Standard gummy gums having different caffeine contents shown in Table 11 below were prepared. Then, the four expert panels agreed to use the standard gummy sweetness sharpness shown in Table 11 as the evaluation criteria shown in the same table, and then conducted a sensory test in the following procedure. First, each specialty panel ate 3 g of standard gummy in order from the one with low caffeine concentration, and memorized the degree of sharpness of sweetness. Next, each specialty panel ate each test gummy 3 g, recognized the degree of sweetness sharpness, and determined the standard gummy with the closest sweetness sharpness. Then, based on the scores determined by each specialized panel, final scores were determined in "0.5" increments by consultation.

Example 20 and Comparative Example 17
The components shown in Table 15 were mixed, water was added so that the total amount was 100% by mass, and the mixture was heated to 90° C. and dissolved with stirring, then poured into a mold and refrigerated at 5° C. to obtain a jelly food product. .. And the sensory evaluation and analysis were performed about the obtained jelly foodstuff. The sensory evaluation was performed according to the following sensory evaluation 4. The results are shown in Table 15.

Sensory evaluation 4
(1) Evaluation Criteria for Body Feeling Standard jelly foods having different caffeine contents shown in Table 13 below were prepared. Then, the four expert panels agreed to use the evaluation criteria shown in the same table as to the body feeling of the standard jelly food shown in Table 13, and then conducted a sensory test in the following procedure. First, each specialty panel ate 7 g of the standard jelly food in order from the one with the lowest concentration of caffeine, and memorized the strength of body feeling. Next, each specialty panel ate each test jelly food 7 g, recognized the degree of body sensation, and determined the one having the closest body sensation from the standard jelly foods. Then, based on the scores determined by each specialized panel, the final score was determined in "0.5" increments by consultation.

(2) Evaluation criteria for sweetness sharpness Standard jelly foods having different caffeine contents shown in Table 14 below were prepared. Then, four expert panels agreed that the crispness of sweetness of the standard jelly food shown in Table 14 should be used as the evaluation criteria shown in the same table, and then a sensory test was performed in the following procedure. First, each specialty panel ate 7 g of the standard jelly food in order from the one with a low concentration of caffeine, and memorized the degree of sharpness of sweetness. Next, each expert panel ate each test gummy 3 g, recognized the degree of sweetness sharpness, and determined the standard jelly food having the closest sweetness sharpness. Then, based on the scores determined by each specialized panel, the final score was determined in "0.5" increments by consultation.

From Tables 3 to 6, 9, 12, and 15, when a sugar alcohol and/or a disaccharide is contained in a food or drink containing caffeine, not only the body feeling is deteriorated but also the sweetness sharpness is deteriorated. By containing astragalin in a specific amount ratio with respect to inn, it is possible to obtain foods and drinks that retain the body sensation and have a sweet and crisp taste even though they contain sugar alcohol and/or disaccharide and caffeine. You can see that.

Claims (3)

The following components (A), (B) and (C):
(A) at least one selected from sugar alcohols and disaccharides
20 to 95% by mass in solid content
(B) Caffeine contains 0.01 to 1.0% by mass of solid content, and (C) astragalin,
The mass ratio [(C)/(B)] of the component (B) and the component (C) is 0.01 to 1,
Oral composition. The oral composition according to claim 1, wherein the component (A) is one or more selected from xylitol, erythritol, maltitol, mannitol, maltose, palatinose and lactose. The oral composition according to claim 1 or 2, which is a food or drink.