JP2022076151A - Oral composition with suppressed discoloration, and method for suppressing discoloration thereof - Google Patents

Abstract

To provide an oral composition that suppresses the discoloration of a ferrate and ascorbic acid enhanced by a zinc salt and a method for suppressing the discoloration thereof.SOLUTION: An oral composition contains following (A)-(D): (A) a ferrate; (B) ascorbic acid; (C) a zinc salt; and (D) one or more selected from erythritol, sorbitol, and xylitol.SELECTED DRAWING: None

Description

The present invention relates to an oral composition containing an iron salt, ascorbic acid, a zinc salt and a sugar alcohol, and a method for suppressing discoloration of an oral composition containing an iron salt, ascorbic acid and a zinc salt.

Iron salts such as sodium ferrous citrate, ferrous gluconate, ferrous sulfate, ferrous fumarate, and ferric pyrophosphate are nutrient functional foods for iron supplementation and iron deficiency anemia. It is widely used as a therapeutic drug for iron. When these are coexisted with a specific component during storage, they discolor and have the problem of reducing the product value in terms of appearance. In particular, it is known that the discoloration is remarkable when iron salt and vitamin C are combined. There is. However, it was not known that the discoloration was further enhanced by the addition of zinc salt to iron salt and vitamin C. The present inventors have obtained the finding that the discoloration is enhanced when a zinc salt is added to an iron salt and ascorbic acid, and as a result of intensive studies by the present inventors, the discoloration enhanced by this zinc salt is specific. It was completed by discovering that it can be suppressed by sugar alcohol.

In recent years, there has been an increasing demand for chewable functional foods that can be easily ingested with nutritional functional ingredients such as vitamins and minerals and at the same time can be enjoyed in the oral cavity. Sugar is an indispensable material in food development where such taste quality greatly affects the product value, but there is a problem that it reacts with other components during storage and discolors. In sugar alcohol, a highly reactive carbonyl group is changed to an alcoholic hydroxy group by hydrogenation (reduction reaction), so that browning that occurs when proteins and amino acids coexist, that is, a so-called maillard reaction does not occur, so that sugar is a sugar. It is widely used as an alternative raw material for alcohol. For example, reduced maltose starch syrup (malbit) has a sweetness similar to that of sucrose, and is therefore widely used in all foods as a substitute for sucrose.

Patent Document 1 (Japanese Unexamined Patent Publication No. 2017-109998) discloses a method for suppressing discoloration of an iron compound by using an organic acid such as citric acid, tartaric acid and malic acid.

Patent Document 2 (Japanese Unexamined Patent Publication No. 2008-54503) combines fruit juice, at least three kinds selected from the group consisting of ascorbic acid, citric acid, phytic acid, and ethanol, and vitamin E, and further contains sugar alcohol. Disclosed is a technique for obtaining a particularly excellent anti-discoloration effect on fruits and vegetables containing a large amount of fat by combining them.

Patent Document 3 (Japanese Unexamined Patent Publication No. 2000-197454) describes vitamin C or a powder containing iron and vitamin C obtained by granulating this and a binder solution by an appropriate granulation method using reduced palatinose having a specific particle size. Disclosed is a technique for suppressing browning due to a combination of iron salt and vitamin C using granules or tablets.

These techniques are certainly excellent as techniques for suppressing discoloration, but the unique problem of the present invention that the discoloration is enhanced when a zinc salt is added to iron salt and ascorbic acid is described and suggested. It has not been.
The present invention proposes a new oral composition based on the finding that the discoloration of iron salt and ascorbic acid enhanced by a zinc salt is suppressed by a specific sugar alcohol.

JP-A-2017-109998 Japanese Unexamined Patent Publication No. 2008-54503 Japanese Unexamined Patent Publication No. 2000-197454

An object of the present invention is to provide an oral composition in which discoloration of an iron salt enhanced by a zinc salt and ascorbic acid is suppressed, and a method for suppressing the discoloration thereof.

The means for solving the problems of the present invention are as follows.
1. 1. An oral composition comprising the following (A) to (D).
(A) Iron salt (B) Ascorbic acid (C) Zinc salt (D) One or more selected from erythritol, sorbitol, and xylitol 2. A method for suppressing discoloration of an oral composition, which comprises the following (A) to (D).
(A) Iron salt (B) Ascorbic acid (C) Zinc salt (D) One or more selected from erythritol, sorbitol, and xylitol. It is characterized in that 1 or more selected from (D) erythritol, sorbitol, and xylitol is 30% by mass to 1500% by mass with respect to the total mass of (A) iron salt, (B) ascorbic acid and (C) zinc salt. 1. Or 2. Oral composition according to.
4. Further, (E) it is characterized by containing an organic acid other than ascorbic acid. ~ 3. Oral composition according to.
5. 1. The oral composition is characterized in that it is in any form selected from tablets, chewables, fine granules, granules, powders and capsules. ~ 4. The oral composition according to any one of.

The oral composition of the present invention suppresses the discoloration of the iron salt and ascorbic acid enhanced by the zinc salt, and can provide an oral composition having an excellent appearance.

The oral composition of the present invention is characterized by containing one or more selected from (A) iron salt, (B) ascorbic acid, (C) zinc salt and (D) erythritol, sorbitol, xylitol.

((A) Iron salt)
Iron is one of the essential nutrients for sustaining life, and insufficient intake of iron causes anemia, gastrointestinal disorders, and decreased thinking ability. As the iron salt used in the present invention, only one kind may be used, or two or more kinds may be mixed. As the iron salt used in the present invention, naturally derived iron salts obtained by extracting and purifying from plants, animals, fish and shellfish, minerals and the like, and those synthesized by chemical or enzymatic reactions can be used. Examples of the iron salt used in the present invention include iron chloride, ferric chloride, ferrous citrate, ferric citrate, ferric phosphate, ferrous pyrophosphate, ferric pyrophosphate, and sulfuric acid. Examples thereof include ferrous iron, ferric sulfate, ferric hydroxide, ferric ammonium citrate, ferrous gluconate, iron lactate, etc., but citric acid is used from the viewpoint of taste, absorbability and safety. Ferrite, ferric citrate, ferrous pyrophosphate, and ferric pyrophosphate are particularly preferred. Anything commercially available for food can be used without particular limitation.

((B) Ascorbic acid)
(B) Ascorbic acid used in the present invention is a concept that does not contain ascorbic acid salt. However, ascorbic acid salt may be contained in the oral composition of the present invention as long as the function of the present invention is not impaired. Any raw material commercially available for food can be used without particular limitation.

((C) Zinc salt)
Zinc is an essential trace mineral for humans and living organisms, and is an essential nutrient for maintaining normal taste and maintaining the health of skin and mucous membranes. Examples of zinc used in foods include zinc salts and zinc yeasts obtained by adding zinc salts to yeast culture solutions to allow yeast to take up zinc and fortify zinc. Usually, zinc yeasts are zinc salts. Almost does not remain. Examples of the zinc salt used in the present invention include zinc chloride, zinc sulfate, zinc gluconate, zinc lactate, zinc citrate, and the like, zinc gluconate, zinc sulfate, and zinc chloride are preferable, and zinc gluconate is particularly preferable. One or more selected from the above can be mixed and used.

((D) One or more selected from erythritol, sorbitol, and xylitol)
The erythritol, sorbitol, and xylitol used in the present invention can be used as a mixture of one or more selected from these, and erythritol can suppress the discoloration of the iron salt enhanced by the zinc salt and ascorbic acid. , Sorbitol and xylitol are preferable, and erythritol and xylitol are particularly preferable. Any raw material commercially available for food can be used without particular limitation.

((E) Organic acid other than ascorbic acid)
As the organic acid other than (E) ascorbic acid used in the present invention, it is preferable to contain one or more selected from citric acid, tartaric acid and malic acid in that discoloration can be further suppressed, and it is particularly preferable to contain citric acid. preferable.

The content of 1 or more selected from (D) erythritol, sorbitol, and xylitol used in the oral composition of the present invention is not particularly limited as long as it does not impair the taste quality of the oral composition of the present invention, but (A). 30) From the viewpoint that the mass of 1 or more selected from (D) erythritol, sorbitol, and xylitol with respect to the total mass of iron salt, (B) ascorbic acid and (C) zinc salt can further suppress sweetness and discoloration. It is preferably from% by mass to 1500% by mass, more preferably from 80% by mass to 1400% by mass.

The content of the organic acid other than (E) ascorbic acid used in the oral composition of the present invention is not particularly limited as long as it does not impair the taste of the oral composition of the present invention, but (A) an iron salt. , The mass of the organic acid other than (E) ascorbic acid is preferably 1% by mass to 100% by mass, preferably 10% by mass to 80% by mass, based on the total mass of (B) ascorbic acid and (C) zinc salt. Is more preferable.

The form of the oral composition of the present invention may be a normal food form or a supplement form, and the supplement form may be a solid preparation such as a tablet, a chewable agent, a granule or a capsule, a drink agent, a jelly agent, a gummy agent or the like. Although it can be administered orally in the form of a liquid, tablets, chewables, fine granules, granules, powders and capsules are preferable from the viewpoint of convenience for continuous ingestion of iron and zinc. , Tablets, chewables, capsules are more preferred. Optional components include, for example, excipients, binders, coatings, lubricants, sugar coatings, disintegrants, bulking agents, flavoring agents, emulsifying / solubilizing / dispersing agents, stabilizers, pH adjusters, etc. Examples include tensioning agents. By treating these according to a conventional method, the oral composition of the present invention can be produced.

Hereinafter, the test conducted by the inventors of the present application, wherein the oral composition containing the following (A) to (D) is said to have an excellent discoloration suppressing effect. The test for which the findings were obtained will be described.
(A) Iron salt (B) Ascorbic acid (C) Zinc salt (D) One or more selected from erythritol, sorbitol, and xylitol The present invention will be described in detail based on examples, but is not limited thereto. not.

<About the Hunter Lab color system>
In the present specification, the "Hunter Lab color system (Lab color system)" is a table forming a color solid composed of orthogonal coordinates consisting of a-axis and b-axis indicating chromaticity and an L-axis perpendicular to the orthogonal coordinates. It is a color system. Here, the "L * value" is a value expressing the brightness numerically, and is white when the L * value = 100 and black when the L * value = 0. In the oral composition used in the present invention, when the color changes due to the reaction between the iron salt and ascorbic acid, and when the discoloration between the iron salt and ascorbic acid is enhanced by the zinc salt, the color changes to black. * The value changes to a smaller value.
The "a * value" is a numerical value expressing the color tones of red and green. The larger the + value of the a * value, the stronger the red color, and the larger the negative value of the a * value, the stronger the green color. The "b * value" is a numerical value expressing the color tones of yellow and blue. The larger the + value of the b * value, the stronger the yellow color, and the larger the negative value of the b * value, the stronger the blue color.

In Examples 1 to 11 and Comparative Examples 1 to 10, each component was blended in the mass ratios shown in Tables 1 to 5, and powdered compositions (Tables 1 to 3, 5) or tablets (Comparative Examples 9 and 9 in Table 4) were blended. 10. Example 8) was prepared, and the measurement of the L * value in the Lab color system and the sensory evaluation were carried out as follows. The prepared tablets were packed in a unipack (plastic bag with a zipper) and stored at 5 ° C., 60% RH, or 25 ° C., 60% RH for 4 days.

<Device and conditions>
The powdered compositions shown in Tables 1 to 3 and 5 and the tablets shown in Table 4 were measured using a spectrophotometer (CHROMA MTER CR-5 manufactured by Konica Minolta Co., Ltd .; measurement type was Petri dish measurement, measurement diameter was φ30 mm). The L * value was measured.

<Measelling method of Hunter Lab color system of powdery composition>
After 2 mL of water was added dropwise to the powdery compositions shown in Tables 1 to 3 and 5, the mixture was stirred with a plastic rod, and the L * value was measured over time.

<Measelling method of Hunter Lab color system of tablets>
Two tablets shown in Table 4 were placed in a petri dish and the L * value was measured.

Each component used is as follows. The powdery composition and tablets were prepared by a conventional method.
Erythritol (Erythritol T Fine Powder, Mitsubishi Chemical Foods Co., Ltd.)
Trehalose (Trehalose fine powder, Hayashibara Co., Ltd.)
Xylitol (Xylitol 50M, Bussan Food Science Co., Ltd.)
Maltitol (Amarti MR-50, Mitsubishi Shoji Life Science Co., Ltd.)
Sorbitol (Sorbitol TBS, Bussan Food Science Co., Ltd.)

(Sensory test of tablets)
The appearance of the prepared tablets was evaluated by a trained professional sensory inspector according to the following criteria for the tablets stored at 25 ° C as compared with the products stored at 5 ° C.
It should be noted that the tablets are evaluated when 5 tablets are taken out from the aluminum bag.
〇: No discoloration at all, almost no discoloration, or slight discoloration to the extent that the difference cannot be seen unless the tablets are arranged side by side.
X: The color is discolored to the extent that the difference can be seen even if the tablets are not arranged side by side, and the color is considerably discolored.

(result)

比較例１～４に示す通り、鉄塩とアスコルビン酸が組み合わされると、わずか５分で変色が起こり、さらに亜鉛塩が組み合わされることにより、変色が増強されることが確認でき、そこにエリスリトール、ソルビトール、キシリトールを加えると変色が大きく抑制でき（実施例１～３）、マルチトール、トレハロースでは変色が僅かにしか抑制できない（比較例５，６）ことが確認できた。

As shown in Comparative Examples 1 to 4, when iron salt and ascorbic acid are combined, discoloration occurs in only 5 minutes, and it can be confirmed that the combination of zinc salt enhances discoloration, and erythritol, It was confirmed that the addition of sorbitol and xylitol can greatly suppress the discoloration (Examples 1 to 3), and the addition of maltitol and trehalose can suppress the discoloration only slightly (Comparative Examples 5 and 6).

実施例１、４～６に示す通り、鉄塩、アスコルビン酸、亜鉛塩の合計質量に対する、糖アルコールの質量が、少なくとも３３質量％（実施例４）において大きく変色を抑制でき、１６６質量％（実施例１）ではより大きく、３３３質量％（実施例５）、６６６質量％（実施例６）では劇的に変色を抑制できることが確認できた。この効果は糖アルコールの量に依存して高まる傾向にあり、多い分には効果が持続し、１５００質量％程度においても確認できたが、それ以上に糖アルコールを含有する場合、味質の観点で好ましくないことが確認できた。

As shown in Examples 1, 4 to 6, the mass of the sugar alcohol can significantly suppress discoloration at least 33% by mass (Example 4) with respect to the total mass of the iron salt, ascorbic acid, and zinc salt, and is 166% by mass (Example 4). It was confirmed that the discoloration could be dramatically suppressed in 333% by mass (Example 5) and 666% by mass (Example 6) in Example 1). This effect tends to increase depending on the amount of sugar alcohol, and the effect lasts for a large amount, and it was confirmed even at about 1500% by mass, but when sugar alcohol is contained more than that, the viewpoint of taste quality It was confirmed that it was not preferable.

比較例９，１０に比べ、実施例８に示す錠剤は、外観の変色が抑制されることが確認できた。

It was confirmed that the tablets shown in Example 8 suppressed discoloration in appearance as compared with Comparative Examples 9 and 10.

さらに、有機酸（クエン酸）を加えることにより、変色の抑制効果が増強されることが確認できた。

Furthermore, it was confirmed that the effect of suppressing discoloration was enhanced by adding an organic acid (citric acid).

Claims (5)

An oral composition comprising the following (A) to (D).
(A) Iron salt (B) Ascorbic acid (C) Zinc salt (D) One or more selected from erythritol, sorbitol, and xylitol A method for suppressing discoloration of an oral composition, which comprises the following (A) to (D).
(A) Iron salt (B) Ascorbic acid (C) Zinc salt (D) One or more selected from erythritol, sorbitol, and xylitol That the mass of one or more selected from (D) erythritol, sorbitol, and xylitol is 30% by mass to 1500% by mass with respect to the total mass of (A) iron salt, (B) ascorbic acid and (C) zinc salt. The oral composition according to claim 1 or 2. The oral composition according to claim 1 to 3, further comprising (E) an organic acid other than ascorbic acid. The oral composition according to any one of claims 1 to 4, wherein the oral composition is in any form selected from tablets, chewables, fine granules, granules, powders and capsules. thing.