JP6545510B2 - Oral composition additives - Google Patents

Description

  The present invention relates to an edible composition, in other words, an additive for an oral composition, which is added for the purpose of enhancing the usefulness of the oral composition in the preparation of oral compositions such as food and drink and oral medicine. More specifically, it is a component for imparting to the oral composition at least one action selected from the group consisting of a salivary secretion promoting action, a swallowing improving action (depressive assisting action), and a pressure sore improving action (acupuncture assisting action). The present invention relates to an additive for oral composition which is added and used at the time of preparation of the oral composition as one of them.

  The present invention also relates to an oral composition (food and drink, oral pharmaceutical preparation) prepared using the additive for oral composition and a method for preparing the same.

  Furthermore, the present invention relates to a method for enhancing the salivary secretion promoting action of Spilantol, and uses of the method.

  Saliva plays an important role in maintaining the function of the oral cavity and the environment in the oral cavity. Oral functions can include those that facilitate speech and speech, as well as food intake and swallowing functions. In food intake and swallowing functions in particular, saliva is deeply involved in the action of forming a bolus, digestive activity by amylase secretion, and solubilization of taste substances and maintenance of taste by secretion of carbonate dehydrogenase. In addition, with regard to maintaining the environment in the oral cavity, saliva is deeply involved in the self-cleaning action in the oral cavity including teeth, remineralizing action of teeth, antibacterial action, immune action, anti-inflammatory action, and tissue repair promoting action by growth factors etc. There is.

  However, various diseases such as emotions, stress disorders, neurosis, organ disorders, encephalitis, tumors, cerebrovascular disorders, hypertension, Graves' disease, and diabetes, side effects of drugs, radiation therapy, and saliva due to aging etc. It is known that the amount of secretion decreases. In particular, elderly people often complain of dryness in the oral cavity because the amount of saliva secretion decreases due to multiple chronic diseases and their therapeutic agents in addition to the decrease in salivary gland function due to aging.

  Decreased salivary secretion results in dryness in the oral cavity, resulting in difficulty in chewing and swallowing, and diminished digestive function. It also causes oral discomfort and halitosis. Further progression of symptoms causes periodontal disease and oral infections such as canker sores. Therefore, it is required to increase the saliva production of the subject by some means.

  Conventionally, as a means to increase the secretion amount of saliva, there has been proposed a method of applying stimulation in a taste manner using acidity (Patent Document 1) and a method of applying stimulation in an olfactory way (Patent Document 2). In addition, methods using plant extracts having a salivary secretion promoting action (patent documents 3 to 6), drugs targeting muscarinic receptors (patent document 7), and drugs targeting PAR-2 (patent documents) A method using 8) has also been proposed.

  However, none of the methods disclosed in the above-mentioned documents can be said to be sufficient in terms of the strength and durability of the effect, and also have the following problems.

  The method described in Patent Document 1 is not versatile in terms of palatability. In addition, since the stimulus is strong, if it is applied frequently, the effects on the oral tissue, such as the dissolution of the teeth and the irritation to the oral mucosa, are concerned. The method described in Patent Document 2 has a problem that the effect disappears as the olfactory stimulus disappears. In many of the methods described in Patent Documents 3 to 6, the plant extract to be used has a unique stimulus, taste and flavor, and the combined use of an organic acid is essential or recommended. There is a problem that the applicable composition (food composition, oral composition) is limited. Furthermore, the methods described in Patent Documents 7 and 8 are concerned about side effects due to drug utilization.

  On the other hand, it is known that spirantol contained in the plant Nendoroid sinensis has an action of promoting salivation or moistening in the mouth as well as aroma, alone or in combination with existing cooling agents or warming agents. It has been proposed to be used as a component of oral care products, food and drink, cosmetics, and pharmaceuticals in combination with sensitisers and the like (Patent Documents 9 to 11).

Japanese Patent Application Laid-Open No. 7-101856 Unexamined-Japanese-Patent No. 2003-40752 Unexamined-Japanese-Patent No. 11-71253 gazette Unexamined-Japanese-Patent No. 10-182392 Unexamined-Japanese-Patent No. 2002-265375 JP, 2005-162633, A Japanese Patent Application Laid-Open No. 8-12575 JP 2001-64203 A Japanese Patent Application Publication No. 2012-521192 International Publication WO2011 / 007807 Japanese Patent Application Publication No. 2009-531287

  An object of the present invention is to provide an additive (an additive for oral composition) effective for the preparation of an oral composition (food and drink, oral pharmaceutical) capable of promoting the secretion of saliva in view of the above-mentioned prior art. I assume. Preferably, the present invention provides an additive effective for preparing an oral composition capable of promoting salivation and assisting chewing and swallowing for persons having reduced salivation function. It is the main purpose. The additive is more preferably for an oral composition which imparts the above-mentioned action to the oral composition but does not give undesirable oral irritation and flavor (taste, smell) and harmful side effects on the human body. It is a suitable additive. Another object of the present invention is to provide a method for preparing the above oral composition using such an additive, and the oral composition.

  The present inventors were earnestly studying in order to solve the above-mentioned problems, and found that using salivalant polysaccharide such as xanthan gum and the like in combination with spilanthol enhances the salivary secretion promoting action possessed by spilanthol. Moreover, when it examined further based on this knowledge, the palatability of the oral composition (food-drinks, oral composition) made into object by setting the ratio of the polysaccharide thickener especially to 5 mass parts or more with respect to 1 mass part of spiranthol especially. After confirming that the salivation promoting action of spiranthol can be enhanced without significantly affecting (the taste, the smell, etc.), further studies were repeated to complete the present invention.

The present invention has the following aspects.
(I) Additive for oral composition (I-1) Additive for oral composition containing spiranthol and polysaccharide thickener.

  (I-2) The polysaccharide thickener is at least selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, pylium seed gum and carrageenan The additive for oral composition as described in (I-1) which is 1 type.

  (I-3) The additive for oral compositions described in (I-1) or (I-2) which contains a polysaccharide thickener in the ratio of 5-50,000 mass parts with respect to 1 mass part of spilanthol.

  (I-4) The oral composition according to any one of (I-1) to (I-3), which has at least one shape selected from the group consisting of solid, paste and liquid Substance additive.

  (I-5) The additive for an oral composition described in any of (I-1) to (I-4), wherein the oral composition is a food or drink or an oral pharmaceutical.

  (I-6) At least one person selected from the group consisting of a person having a reduced salivation function, a person having a reduced swallowing function, and a person having a reduced sputum function (I-6) The additive for an oral composition as described in any one of (I-1) to (I-5), which is food or drink or oral medicine to be consumed or taken.

(I-7) An additive for preparing an oral composition having a gel form having at least one physical property of the following (1) and (2) or a sol form having the physical properties described in the following (3) And the additive for oral compositions as described in any one of (I-1) to (I-6):
(1) Strain at break: 0.3 to 0.8
(2) "Hardness": 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s.

(I-8) Additive for oral composition described in any of (I-1) to (I-7), which is used for any of the following (a) to (c):
(A) A salivary secretion promoting agent which imparts a salivary secretion promoting action to an oral composition:
The said salivation promoter can be suitably used for preparing the oral composition (food-drinks, oral pharmaceuticals) for persons (person with a reduced salivation function) whose salivation function is reduced.
(B) A swallowing aid which imparts ease of swallowing to the oral composition:
The said swallowing adjuvant can be suitably used for preparing the oral composition (food-drinks, oral pharmaceuticals) for persons (slow swallowing function reduced persons) who reduced the swallowing function.
(C) Chew adjuvants which impart ease to the oral composition.

  The said chewing adjuvant can be suitably used, in order to prepare the oral composition (food-drinks, oral pharmaceuticals) for the person (the person with reduced chewing function) who reduced the chewing function.

(II) An oral composition and an oral composition containing the additive for an oral composition described in any of the preparation methods (II-1) (I-1) to (I-8).

  (II-2) The oral composition as described in (II-1) which is food-drinks or an oral pharmaceutical.

  (II-3) At least one selected from the group consisting of a person having a reduced salivation function, a person having a reduced swallowing function, and a person having a reduced sputum function as the above oral composition. The oral composition as described in (II-1) or (II-2) which is food-drinks or an oral pharmaceutical which a person ingests or takes.

(II-4) A food or drink or an oral pharmaceutical product having a gel form having at least one of the following physical properties (1) and (2), or a sol having the physical properties described in the following (3): The oral composition according to any one of (II-1) to (II-3):
(1) Strain at break: 0.3 to 0.8
(2) "Hardness": 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s.

  (II-5) The oral composition as described in (II-2) or (II-3) whose said oral composition is a grain processed food-drinks.

  (II-6) Food and drink or oral medicine having a water content of 60% by mass or more, and spilanthol and polysaccharide thickener, or additive for oral composition described in any of (I-1) to (I-8) (II-1) to (II-5) any one of the preparation method of the oral composition which has the process mix | blended with these.

(III) Use (III-1) A method for enhancing the salivary secretion promoting action of spilanthol, which comprises using liposomal polysaccharide in combination with spilanthol.

  (III-1-1) The polysaccharide thickener is selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, pylium seed gum and carrageenan The enhancement method according to (III-1), which is at least one of

  (III-1-2) The method of enhancing according to (III-1) or (III-1-1), wherein the polysaccharide thickener is used in a proportion of 5 to 50,000 parts by mass with respect to 1 part by mass of spirantol.

(III-1-3) In the form of a gel having at least one physical property of the following (1) and (2), or a sol having the physical properties described in the following (3), using spiranthol in combination with a polysaccharide thickener The enhancing method described in any of (III-1), (III-1-1) and (III-1-2), having a step of preparing:
(1) Strain at break: 0.3 to 0.8
(2) "Hardness": 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s.

  (III-2) A method for promoting salivation in a person, which comprises the step of orally administering or taking an oral composition containing spiranthol and a polysaccharide thickener to a person having reduced salivation function.

  (III-2-1) The polysaccharide thickener is selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, pylium seed gum and carrageenan (III-2), which is at least one of the following:

  (III-2-2) (III-2) or (III-), wherein the oral composition contains a polysaccharide thickener in a proportion of 5 to 50,000 parts by mass with respect to 1 part by mass of spirantol. The saliva secretion promotion method described in 2-1).

  (III-2-3) The saliva secretion promotion described in any of (III-2), (III-2-1) and (III-2-2), wherein the above oral composition is a food or drink or an oral pharmaceutical product Method.

(III-2-4) A food or drink or an oral product having the form of a gel having at least one physical property of the following (1) and (2), or a sol having the physical properties described in the following (3) The method for promoting salivary secretion described in any one of (III-2), (III-2-1), (III-2-2) and (III-2-3) which is a medicine:
(1) Strain at break: 0.3 to 0.8
(2) "Hardness": 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s.

  (III-2-5) Described in (III-2), (III-2-1), (III-2-2) and (III-2-3), wherein the above oral composition is a processed and eaten cereal product. How to promote salivation.

  (III-3) An oral composition containing spiranthol and a polysaccharide thickener, which is used to improve saliva secretion reduction or to promote salivation.

  (III-3-1) The polysaccharide thickener is selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, pylium seed gum and carrageenan The oral composition as described in (III-3) which is at least 1 sort (s).

  (III-3-2) (III-3) or (III-), wherein the oral composition contains a polysaccharide thickener in a proportion of 5 to 50,000 parts by mass with respect to 1 part by mass of spirantol. The oral composition described in 3-1).

  (III-3-3) The oral composition described in any of (III-3), (III-3-1) or (III-3-2), which is a food or drink or an oral medicine.

(III-3-4) A food or drink or an oral product having the form of a gel having at least one physical property of the following (1) and (2), or a sol having the physical properties described in the following (3) An oral composition according to any one of (III-3), (III-3-1), (III-3-2) and (III-3-3) which is a medicine:
(1) Strain at break: 0.3 to 0.8
(2) "Hardness": 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s.

  (III-3-5) Described in (III-3), (III-3-1), (III-3-2) and (III-3-3), wherein the above oral composition is a processed cereal food and drink Oral composition.

  The additive for oral composition of the present invention can impart a salivary secretion promoting action, ease of swallowing, and / or ease of chewing to oral compositions such as food and drink and oral medicine. For this reason, the additive is used to prepare a food or drink or oral medicine to be consumed or taken by a person having a reduced salivation function, a person having a decreased swallowing function, or a person having a reduced chewing function. Can be suitably used. In particular, the additive for the oral composition of the present invention, in which the ratio of polysaccharide thickener to 5 parts by mass of spiranthol is 5 parts by mass or more, has little influence on palatability (taste, smell, etc.) It can be used for the preparation of oral compositions without receiving

  In addition, the oral composition of the present invention contains the additive for the oral composition, so it has a salivary secretion promoting action, ease of swallowing and / or easy chewing, and a person having a reduced salivary secretion function. It can be suitably provided as a food or drink or an oral medicine which is consumed or consumed by a person having a decreased swallowing function or a person having a decreased chewing function.

  Furthermore, according to the method of the present invention, it is possible to enhance the salivary secretion promoting action of spiranthol by using spiranthol in combination with a polysaccharide thickener. For this reason, it is possible to promote salivation of the subject and improve the salivary secretion by having the subject having salivation function ingest or take an oral composition containing polysaccharide thickener in addition to spirantol. It is.

It is the graph which showed the saliva secretion promotion effect in example 1 of an experiment. The salivary secretion is shown as a relative value with the salivation at the time of water intake being 1.00. It is the graph which showed the saliva secretion promotion effect in example 2 of an experiment. The salivary secretion is shown as a relative value with the salivation at the time of water intake being 1.00. It is the graph which showed the saliva secretion promotion effect in example 3 of an experiment. The salivary secretion is shown as a relative value with the salivation at the time of water intake being 1.00. It is the graph which showed the saliva secretion promotion effect in example 6 of an experiment. The salivary secretion rate is shown as a relative value with the salivary secretion rate at blank intake taken as 1.00.

(I) Additive for Oral Composition The additive for oral composition of the present invention (hereinafter, also simply referred to as "the additive of the present invention") is characterized by containing spiranthol and a polysaccharide thickener.

(1) Spilanthol Spilanthol is an unsaturated isobutyramide having the compound name of (2E, 6Z, 8E) -N-isobutyl-2,6,8-decatrienamide. Spilanthol is, for example, Achillea alipina [Scientific name: Achillea alpina], Asteraceae Scutellaria spp. N. persica (also known as Sennichigi, leaf chili pepper), and Scutellaria vulgaris A. n. Aroma compounds contained in leaves and flowers of plants such as Echinacea purpurea, and Spiranthes spcm, and in roots of Heliopsis longipepes [Scientific name: Spilanthes acmella] It is. The oleoresin prepared from the leaves and flowers of the above plant contains about 20 to 50% by mass of spiranthol, and the oleoresin prepared from Heliothis longipipes contains 1% or more by mass of spirantol (patented) Reference 9). Therefore, in the present invention, spiranthol extracted and prepared from these plants can be used as spilanthol. In addition, spiranthol does not have to be a single compound (pure or purified product) as long as it does not interfere with the effects of the present invention, for example, an extract of a portion containing spirantol of the above plant, specifically, It may be a crude purified product such as oleoresin. As such a plant extract, preferably extracts of the leaves or head flowers of Netherlands sinensis and Nymphalides sinensis can be mentioned.

  Here, the plant extract is not limited to the extraction step, but, for example, an extract obtained by extracting with solvent from a site containing spirantol of the above-mentioned plant, an extract obtained by extracting with supercritical or subcritical carbon dioxide An essential oil or the like obtained by steam distillation can be used.

  Examples of solvents that can be used for extraction include water, alcohols and other organic solvents. Examples of the alcohol include lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propanol and isopropanol: polyhydric alcohols such as ethylene glycol, propylene glycol and glycerin. Preferred are lower alcohols, in particular ethanol. Examples of other organic solvents include acetone, hexane, and ethyl acetate. As a preferable extraction solvent, hexane can be mentioned. These solvents may be used alone or in combination of two or more solvents such as water-containing alcohol.

  The extraction method is also not particularly limited, but when using N. persica or N. persica as the above-mentioned plant, for example, 1 to 20 parts by mass of the solvent per 1 part by mass of the flower head or whole herb part In addition, while stirring as necessary, the extraction treatment is performed for 30 minutes to 24 hours at normal temperature (which may be appropriately heated). After extraction, insolubles are removed by filtration, centrifugation or the like, and then the solvent is evaporated to obtain a plant extract containing spiranthol.

  Spilanthol-containing plant extracts, such as extracts of the above-mentioned Nervosa sinensis or Kiva dander, can also be prepared according to the method described above, or can be conveniently obtained commercially.

  In addition, spiranthol can be obtained by synthesis according to the method, as its synthesis method is also known (Patent Document 10). Also conveniently, synthetic spiranthol is commercially available.

  Although the proportion of spilanthol contained in the additive for oral composition of the present invention varies depending on the form of the additive, for example, when the form of the additive is a solid form such as powder, granules or tablets, it is usually 0.0001. It can set suitably from the range of-0.05 mass%. Preferably it is 0.0005-0.045 mass%, More preferably, it is 0.001-0.04 mass%. Moreover, when the form of an additive is a paste-like or liquid-form form, it can set suitably from the range of 0.00001-0.005 mass% normally. Preferably it is 0.00005-0.0045 mass%, More preferably, it is 0.0001-0.004 mass%.

  In addition, when using a plant extract containing spiranthol such as extract of fennel extract or extract of sorbet extract of biloba as spirantol, the proportion of spilanthol contained in the additive for an oral composition of the present invention is for oral composition It can calculate from the content rate of spilanthol in the plant extract mix | blended with an additive.

(2) Thickening polysaccharide The thickening polysaccharide targeted by the present invention is an edible thickening polysaccharide which is permitted to be used for food and drink or oral medicine. Such polysaccharide thickeners include, for example, xanthan gum, locust bean gum, guar gum, native gellan gum, deacylated gellan gum, carrageenan (kappa type, iota type, lambda type), tamarind seed gum, mannan, psyllium seed gum, macro Homopsis gum, agar, gelatin, pectin, alginic acid, alginate (for example, sodium alginate etc.), pullulan, curdlan, tragant gum, gati gum, gum arabic, starch, tara gum, karaya gum, fur celeran, fermented cellulose, crystalline cellulose and soy polysaccharides Can be mentioned.

  In the present invention, among polysaccharide thickeners, xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, psyllium seed gum and carrageenan are particularly preferably used. More preferable polysaccharide thickener is one or more selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, and native gellan gum. These may be used singly or in any combination of two or more. Examples of combinations of two or more include, but are not limited to, xanthan gum and guar gum, xanthan gum and carrageenan, xanthan gum and guar gum and locust bean gum, native gellan gum and deacylated gellan gum. Furthermore, at least one selected from the group consisting of these polysaccharide thickeners may be used in combination with at least one selected from the group of polysaccharide thickeners described above.

  The ratio of the polysaccharide thickener to spiranthol contained in the additive of the present invention can be selected usually from the range of 5 to 50,000 parts by weight with respect to 1 part by weight of spilanthol. In addition, the ratio of the polysaccharide thickener to spirantol contained in the additive of the present invention can be selectively adjusted depending on the oral composition to be prepared. For example, when the additive of the present invention is an additive for preparing an oral composition having stiffness, 50 to 50,000 parts by mass as a ratio of polysaccharide thickener to 1 part by mass of spilanthol, preferably 70 to 45 The range of 1,000 parts by mass, more preferably 80 to 40,000 parts by mass can be mentioned. The proportion of the polysaccharide thickener can also be in the range of 150 to 25,000 parts by mass, preferably 500 to 15,000 parts by mass, and more preferably 1,000 to 12,000 parts by mass. When the additive of the present invention is an additive for preparing a gel-like oral composition, the ratio of polysaccharide thickener to 1 part by mass of spilanthol is 5 to 8,000 parts by mass, preferably 8 to 7 , 500 parts by mass, more preferably 10 to 7,000 parts by mass. Furthermore, when the additive of the present invention is an additive for adding and blending to cereal processed food and drink, 5 to 5,000 parts by mass, preferably 8 to 4,500 as a ratio of polysaccharide thickener to 1 part by mass of spiranthol A range of 10 parts by mass, more preferably 10 to 4,000 parts by mass can be mentioned. When the ratio of polysaccharide thickener to 1 part by mass of spirantol is extremely lower than the above-mentioned ratio, a pungent taste and miscellaneous taste derived from spirantol will be generated, and therefore the taste is impaired when applied to an oral composition There is a case.

  In addition, also when using the plant extract containing spilanthol, such as the extract of Dutch sennin extract and the extract of the extract of Dipterocarpus japonica, as the spilanthol, if the ratio of the polysaccharide thickener to the spilanthol contained in the plant extract is within the above range Good. Therefore, the ratio of the polysaccharide thickener to 1 part by mass of the spilanthol-containing plant extract can be calculated from the content rate of spilanthol in the plant extract. For example, in the case where the additive of the present invention is an additive for preparing an oral composition having a crumb, when using a plant extract containing spiranthol in a proportion of 60% by mass, relative to 1 part by mass of the plant extract The proportion of the polysaccharide thickener can be in the range of usually 30 to 30,000 parts by mass, preferably 40 to 27,000 parts by mass, more preferably 45 to 24,000 parts by mass. The proportion of the polysaccharide thickener can also be in the range of 100 to 15,000 parts by mass, preferably 300 to 9,000 parts by mass, and more preferably 600 to 7,000 parts by mass. As in the case of spiranthol, when the ratio of thickening polysaccharide to 1 part by mass of plant extract is extremely less than 30 parts by mass, hot taste and miscellaneous taste derived from spiranthol and plant extract will be generated, so oral composition When applied to things, the taste may be lost.

  The proportion of the polysaccharide thickener contained in the additive of the present invention varies depending on the form of the additive, but, for example, when the form of the additive is a solid form such as powder, granules or tablets, usually 1% by mass or more It can set suitably from the range less than mass%. Preferably it is 3-90 mass%, More preferably, it is 5-80 mass%. Moreover, when the form of an additive is paste form or liquid form, it can set suitably from the range of 0.1-10 mass% normally. Preferably it is 0.2-8 mass%, More preferably, it is 0.3-6 mass%.

(3) Other components The additive of the present invention can contain any edible component in addition to the above components as long as the effects of the present invention are not impaired.

  For example, plant extracts other than plants including edible metal salts, excipients, organic acids, colorants, nutrients (including vitamins), antioxidants, preservatives, antibacterial agents (eg, bacteriostatic agents, etc.) spirantol Substances (eg, tea extract, coffee extract, cocoa extract, etc.), fruit juice (eg, orange, grape, apple, peach, pineapple, tomato, strawberry etc.), sweeteners, flavors and the like.

  Edible metal salts are used to improve the solubility of the polysaccharide thickener or to improve the thickening and gelling function. The kind of edible metal salt is not particularly limited, but preferably sodium salt (eg sodium chloride, sodium citrate etc.), potassium salt (eg potassium chloride, potassium citrate etc.), calcium salt (eg calcium chloride, etc.) Calcium citrate and the like), magnesium salts (for example, magnesium chloride and the like) and the like can be mentioned. When using an edible metal salt, the proportion of the edible metal salt to be added to the additive for oral composition of the present invention varies depending on the form of the additive, but in the case of a solid form such as powder, granules or tablets The range is usually 0.1 to 10% by mass, preferably 0.5 to 8% by mass.

  An excipient is used to improve the solubility of the polysaccharide thickener. Excipients include, but are not limited to, monosaccharides (eg, glucose, galactose, fructose etc.), disaccharides (eg, sucrose, lactose, maltose, trehalose etc.), sugar alcohols (eg, xylitol, sorbitol etc.), Oligosaccharides or starch degradation products (e.g., dextrin, powder, etc.) can be mentioned. Preferred is dextrin, lactose, powdered sugar, and more preferred is dextrin in that it does not affect the taste.

(4) Form of Additive, Method of Preparation, Function, Use and Etc. The form of the additive of the present invention does not matter as long as it contains at least the above-mentioned spirantol and polysaccharide thickener. For example, solid, paste, liquid and the like can be mentioned. It is preferably in the form of powder, granules, solid or liquid such as tablets, and more preferably in the form of granules in view of its excellent solubility in water.

  The additive of the present invention can be prepared according to a conventional method depending on its form. For example, powdery additives can be prepared by powder mixing spiranthol (or plant extract containing spilanthol) and polysaccharide thickener with an excipient. Powdered additives can also be prepared by spray drying a liquid containing spiranthol (or a plant extract containing spiranthol) and a polysaccharide thickener. Granular additives can be prepared by granulating the above-mentioned powder mixture. Granular additives can also be prepared by spraying powdery polysaccharide polysaccharide with spilanthol (or plant extract containing spilanthol) as a binder liquid. The tablet-like additive can be prepared by forming the powdery or granular additive into a tablet-like form with a tableting machine. A liquid additive can be prepared by adding spiranthol (or a plant extract containing spilanthol) and a thickening polysaccharide to a solvent (preferably water).

  The additive of the present invention is generally used by adding it to the subject oral composition when taking or taking water or an oral composition containing water. The target oral composition is adjusted to have a predetermined amount or more of water as described later, so the additive of the present invention is added and the mixture is stirred and mixed to be thickened to give a sol or a gel. become.

  Here, as the temperature of the target oral composition when the additive of the present invention is added and mixed, the thickener of the present invention dissolves or disperses, whereby the polysaccharide thickener contained therein is hydrated and swells. The temperature can be mentioned. This temperature changes with kinds of polysaccharide thickener, and can be suitably set in the range of 1-100 degreeC.

  The amount of the additive of the present invention added to the target oral composition can be appropriately adjusted according to the type and water content of the target oral composition, as well as the purpose and use. For example, it is desirable to add in the ratio so that the spilanthol content contained in the oral composition after mix | blending the additive of this invention becomes 0.000003-0.03 mass%. Preferably, the proportion is such that the spilanthol content contained in the oral composition is 0.000006 to 0.015% by mass, more preferably 0.000009 to 0.01% by mass. In addition, when the target oral composition is a food or drink (grain processed food or drink) prepared by processing cereals, in particular, the spilanthol content contained in the oral composition after blending the additive of the present invention is It is desirable to add in the ratio which becomes 0.00003-0.0015 mass%. Preferably, the ratio is such that the content of spilanthol contained in the processed cereal food and drink is 0.00005 to 0.0013 mass%, more preferably 0.0001 to 0.001 mass%.

  In addition, when the additive of the present invention is prepared using a spilanthol-containing plant extract, the proportion of plant extract is such that the content of spilanthol contained in the oral composition after blending the additive falls within the above range You can adjust the In addition, the said ratio can be computed from the ratio of spilanthol contained in a spilanthol containing plant extract.

  The additive of the present invention can be used to impart a salivary secretion promoting effect to a subject oral composition. In other words, the additive of the present invention is used to prepare an oral composition having a salivary secretion promoting action. In this sense, the additive of the present invention can be referred to as a salivation promoter. The "saliva secretion promoting agent" has an action of increasing the amount of saliva secretion, and in the present invention, as described above, by adding it to oral compositions such as food and drink and oral medicine, An oral composition is one that imparts an effect of increasing the amount of saliva secretion (salivary secretion promoting action).

  In addition, the additive of the present invention can be used to impart ease of swallowing to the intended oral composition. In other words, the additive of the present invention is used to prepare an oral composition easy to swallow. In this sense, the additive of the present invention can be referred to as a swallowing aid (or a swallowing improving agent). Furthermore, the additive of the present invention can be used to impart ease to a subject oral composition. In other words, the additives of the present invention are used to prepare an easy-to-chew oral composition. In this sense, the additive of the present invention can be referred to as a chewing adjuvant (or chewing improver).

  In the present invention, "snip swallowing" means that something in the oral cavity is swallowed. Also, "chew" means to shred the oral composition in the oral cavity, and to mix thoroughly with saliva while shredding the oral composition in the oral cavity. Here, shredding includes not only chewing the oral composition with the lower jaw and teeth, but also crushing the oral composition with the gums or tongue.

(5) Target Oral Composition The oral composition to which the additive of the present invention is added is a food or drink and oral medicine to be taken or taken (administered) orally. In order to distinguish from the oral composition of the present invention described later, the oral composition is also referred to as "target oral composition", and food and drink and oral medicine are also referred to as "target food and drink" and "target oral medicine".

  Specifically, water (including mineral water), soft drinks (eg, tea-based beverages, fruit beverages, vegetable beverages, coffee beverages, cocoa beverages, sports beverages, carbonated beverages, milk-based beverages) Beverages such as soy milk and soy milk beverages, sports beverages etc., dairy products (eg milk, lactic acid bacteria beverages etc); soups such as soup, miso soup, juice powder, sweet sake; Confectionery (including pasty and gel-like confectionery) Supplement food and drink (including paste-like and gel-like nutrition supplement food and beverage); staple food (eg, cooked rice food, noodles, breads, etc.) and chow mein (mixer food, paste food, and confectionery such as baby food, etc. Concentrated liquid food, enteral nutrition (oral administration or orally ingested), etc. can be mentioned. The above-mentioned confectionery, nutraceutical food and drink, staple food, and general food etc. include processed and processed cereals and grains prepared by processing cereals.

  Grain-processed food and drink herein mean food and drink prepared by processing grains such as wheat (barley, wheat), wheat, rice, oats, beans (eg, soybeans, etc.) and corn. . Although not limited, for example, confectionery (eg, cookies, biscuits, crackers, donuts, rusks, cakes (including pancakes), baked goods such as madeleine, macaroons, pies, and cream puffs, fried sweets, steamed sweets), cooked rice food , Noodles (eg, udon, soba, ramen, vermicelli, macaroni, wonton, etc.), Bread (including Chinese steamed buns and pizzas), Peeled foods (eg, gyoza, shumai, wontons, spring rolls) and their peels, Powdered foods (eg For example, premix powders for producing hot cakes, takoyaki, okonomiyaki, crepes, batter (eg, hot cake mix flour, mix powder of takoyaki or okonomiyaki, mix powder of crepe, batter mix powder), corn flakes, etc. be able to. Many of these processed and processed cereal products have low water content, which is difficult to clump up the food mass, and often produce stickiness if they contain water, and therefore, they have poor mouth melting and are difficult to swallow. In particular, rice food, confections mainly composed of wheat flour, noodles, and breads often have physical properties that make it difficult for those with poor chewing function and those with poor swallowing function to swallow. When the additive of the present invention is applied to processed cereal food and drink having such physical properties, it is possible to improve the mouth melting of cereal processed food and beverage as shown in the following experimental example. In addition, since a sense of unity can be obtained in the oral cavity at the time of eating and / or a feeling of adhesion to the pharynx can be reduced, it is possible to prepare a cereal-processed food and drink easy to swallow.

  Moreover, as a target oral pharmaceutical, what is orally administered should just be orally administered, for example, a powder, a granule, a tablet, a pill, a capsule, and a liquid (drink) can be illustrated.

  When the additive of the present invention is applied to a target oral composition which is required to exert the thickening or gelling effect of the polysaccharide thickener contained in the additive of the present invention, the target oral composition is It is preferable to contain a predetermined amount or more of water. As a water content of this target oral composition, Preferably 60 mass% or more can be mentioned. Preferably it is 70 mass% or more, More preferably, it is 80 mass% or more. Therefore, when the water content of the target oral composition (food and drink, oral pharmaceutical product) is less than 60% by mass, the water content of the target oral composition falls within the above range before adding the additive of the present invention. The water content of the target oral composition is obtained by adding water (as the target oral composition is, for example, a preparation such as a powder or a granule, the preparation is dispersed in water). It is desirable to adjust the

(II) Oral Composition, and a Method of Preparing the Same The present invention is an oral composition comprising spiranthol and polysaccharide thickener. The oral composition includes an oral composition containing the above-mentioned additive of the present invention. The oral composition of the present invention may be taken orally or taken orally, and includes, for example, food and drink and oral medicine.

  The oral composition of the present invention can be prepared using spiranthol and a polysaccharide thickener, preferably the additive of the present invention described above.

  The proportion of spilanthol contained in the oral composition of the present invention is not particularly limited as long as the effects of the present invention are exhibited, but the range of 0.000003 to 0.03 mass% can be mentioned in general. Preferably it is 0.000006-0.015 mass%, more preferably 0.00 0009-0.01 mass%. When the target oral composition is a food or drink (grain processed food or drink) prepared by processing cereals, in particular, the proportion of spilanthol contained in the oral composition of the present invention is 0.00003 to 0.0015 mass It is desirable to be in the range of%. Preferably it is 0.00005-0.0013 mass%, more preferably 0.0001-0.001 mass%. The same applies to the case of using a plant extract containing spilanthol as the spilanthol, such as the extract of the extract of fennitsa sinensis or the extract of the fennel Dutch sennin.

  As the ratio of polysaccharide thickener in the oral composition of the present invention, the ratio of the polysaccharide thickener to 1 part by mass of spilanthol contained in the oral composition of the present invention is in the range of 5 to 50,000 parts by mass. Can be mentioned. In addition, the ratio of the polysaccharide thickener to spirantol contained in the oral composition of the present invention can be selectively adjusted depending on the type of oral composition to be prepared. For example, when the oral composition of the present invention is a thick oral composition, the ratio of the polysaccharide thickener is 1 to 50 parts by mass, preferably 70 to 70 parts by mass with respect to 1 part by mass of spirantol contained in the oral composition. The range which will be 45,000 mass parts, more preferably 80-40,000 mass parts can be mentioned. Moreover, the said range can also be made into the range of 150-25,000 mass parts, preferably 500-15,000 mass parts, more preferably 1,000-12,000 mass parts. When the oral composition of the present invention is a gel-like oral composition, the ratio of the polysaccharide thickener to 1 part by mass of spilanthol contained in the oral composition is 5 to 8,000 parts by mass, preferably 8 to 8 parts by mass. The range which becomes 7,500 mass parts, more preferably 10-7,000 mass parts can be mentioned. Furthermore, when the oral composition of the present invention is a processed cereal food and drink, the ratio of polysaccharide thickener to 1 part by mass of spilanthol is 5 to 5,000 parts by mass, preferably 8 to 4,500 parts by mass, more preferably 10 The range which becomes -4,000 mass parts can be mentioned.

  The proportion of the polysaccharide thickener in 100% by mass of the oral composition of the present invention is usually 0.01 to 10% by mass, preferably 0.02 to 8%, though it is not particularly limited as long as this condition is satisfied. %, More preferably in the range of 0.03 to 6% by mass.

  The oral composition of the present invention can be prepared by adding spiranthol and a polysaccharide thickener to a subject oral composition before, preferably just before, taking or taking (administering) it. Preferably, the oral composition of the present invention can be prepared by adding spiranthol and a polysaccharide thickener to a subject oral composition and stirring and mixing. Moreover, after stirring and mixing as necessary, it can be left to stand or cooled to solidify into a gel and be prepared. In addition, the additive of this invention mentioned above can be used conveniently as spilanthol and a polysaccharide thickener.

  As the subject oral composition here, mention may be made of those described in the above (I) (5), which can be incorporated herein. When the water content of the target oral composition is less than 60% by mass, it is desirable to adjust the water content of the target oral composition by, for example, adding water so as to be 60% by mass or more.

  The temperature conditions for adding and blending spilanthol and the polysaccharide thickener (or the additive of the present invention) to the subject oral composition, or the temperature conditions for stirring and mixing are spilanthol and the polysaccharide thickener as the subject oral composition It may be any temperature that can be dissolved or dispersed therein.

  Further, among the polysaccharide thickeners, deacylated gellan gum has the property of thickening or gelling in the presence of a soluble metal salt, so when using these polysaccharide thickeners, it is possible to use a soluble metal salt in combination. preferable. Such soluble metal salts are preferably, but not limited to, sodium salts (eg, sodium chloride, sodium citrate etc.), potassium salts (eg, potassium chloride, potassium citrate etc.), calcium salts (eg calcium chloride, etc.) Calcium citrate and the like) magnesium salts (for example, magnesium chloride and the like) and the like can be mentioned. When using an edible metal salt, the edible metal salt is usually contained in the oral composition of the present invention in a proportion of 0.00001 to 15% by mass, preferably 0.00002 to 10% by mass. Is desirable.

  Agitation mixing is not particularly limited, and agitation may be performed using a spoon, a spoon or a fork, or using an agitator such as a household mixer, a food processor, a hand mixer, a blender, a cooking cutter, a propeller agitator, etc. It may be stirred and mixed.

  Thus, the oral composition of the present invention can be prepared to have a gel or sol form having a predetermined physical property.

  In the present invention, the term "gel" specifically refers to one having shape retention when left to stand at a product temperature of 20 ° C for 1 to 2 minutes, and not flowing by its own weight, that is, 1 minute after standing. It means that the shape does not change between 2 minutes after standing. In addition, “sol” flows when allowed to stand for 2 minutes at a product temperature of 20 ° C and does not retain its shape due to its own weight, or its shape is 1 minute after standing and 2 minutes after standing It means something that changes.

  When the oral composition of the present invention is in the form of a gel, the oral composition has a breaking strain of 0.3 to 0.8, preferably 0.4 to 0.8, as measured at a product temperature of 20 ° C. More preferably, it is in the range of 0.45 to 0.75. Here, the "breaking strain" can be determined by the following measuring method.

[Measuring method of breaking strain]
(A) As a test sample, a cylindrical oral composition (test sample) (item temperature 20 ° C.) having a diameter of 20 mm and a height of 10 mm is prepared.
(B) Compress the test sample using a texture analyzer. The compression is performed at a speed of 10 mm / s using a jig with a diameter of 100 mm.
(C) The breaking point is determined from the "stress-strain curve" obtained by compression, and the breaking strain is determined from the following equation.

  Chew in the oral cavity when the breaking strain of the oral composition in gel form is in the range of 0.3 to 0.8, preferably 0.4 to 0.8, more preferably 0.45 to 0.75 The oral composition chopped with the above is properly put together in the oral cavity (having a feeling of unity), and it becomes an oral composition which is easy to be chewed or swallowed even to those who have a reduced chewing function or swallowing function. If the strain at break greatly exceeds 0.8, it may take time to shred the oral composition in the oral cavity and it may be difficult to swallow.

  In addition, the saliva secretion promoting effect by the gel-like food-drinks which used thickener polysaccharide together with spirantol tends to become so large that the breaking distortion of gel-like food-drinks is small. Specifically, when the strain at break of the gel-like food and drink (20 ° C.) is 0.3 to 0.8, preferably 0.4 to 0.8, and more preferably 0.45 to 0.75, The salivation promoting effect is particularly noticeable.

When the oral composition of the present invention is in the form of a gel, the oral composition has a “hardness” of 500,000 N / m ² or less, preferably 500 to 400,000 N / m, measured at a product temperature of 20 ° C. range of m ^2, it is preferable and more preferably in the range of 500~250,000N / ^{m 2.} Here, "hardness" can be measured according to the description of Universal Design Food Voluntary Standard 2nd Edition (Japan Care Food Association). Specifically, it can be determined by the following measurement method.

[How to measure "hardness"]
The test sample is filled in a container with a diameter of 40 mm and a height of 20 mm, and compressed twice using a texture analyzer with a resin plunger of 20 mm in diameter and 8 mm in height with a compression speed of 10 mm / s and a clearance of 5 mm. taking measurement. The maximum stress at the first compression is "hardness" (N / m ² ).

In particular, when the “hardness” is in the range of 500 to 500,000 N / m ² , preferably 500 to 250,000 N / m ^2, an oral composition which is easy to chew and swallow even if the person has a reduced chewing function .

When the oral composition of the present invention is in the form of a sol, the viscosity of the oral composition measured at a product temperature of 20 ° C. is 0.003 Pa · s or more, preferably 0, at a shear rate of 100 s ^−1. It is preferably in the range of .003 to 0.6 Pa · s, more preferably in the range of 0.005 to 0.5 Pa · s. Here, the “viscosity” can be measured by using a cone plate type jig (made of resin) having a diameter of 50 mm, setting the measurement temperature of the sample to 20 ° C., and reading the viscosity value at 100 s ⁻¹ hour. A measuring instrument can illustrate ARES-LS1 (made by TA instruments).

  The oral composition thus prepared is superior in saliva to the oral composition not containing polysaccharide thickener by containing polysaccharide thickener in addition to spirantol as shown in the experimental examples described later. Has a secretagogue action. Therefore, it can be provided as a food or drink or an oral medicine suitable for a person having a reduced salivation function. In addition, the oral composition of the present invention, as shown in the experimental examples described later, is superior in ease of chewing compared to an oral composition not containing polysaccharide thickener, by containing polysaccharide thickener in addition to spirantol. It has sex and ease of swallowing. Therefore, it can be provided as a food and drink which can be suitably consumed by persons having a reduced chewing function and / or a person having a reduced swallowing function, and as an oral medicine which can be suitably taken by these persons.

  In addition, when the oral composition of the present invention is a processed cereal food or drink, if spilanthol and a polysaccharide thickener are included in the processed cereal food or beverage before intake or administration (taking) it, the addition time Is not particularly limited. For example, when the oral composition of the present invention is a cookie, pilanthol and polysaccharide thickener are added to the dough before baking, and the dough is baked to prepare a processed and / or processed cereal product with improved mouth melting. be able to.

EXAMPLES The present invention will be described below with reference to Examples and Experimental Examples, but the present invention is not limited to these Examples.
EXPERIMENTAL EXAMPLE 1 Evaluation of salivary secretion promoting action: Use of guar gum as polysaccharide thickener In the proportion described in Table 1, the additive for oral composition containing polysaccharide thickener and spilanthol is dissolved in water. Oral compositions (Test Sample 1-1 and Comparative Samples 1-1 and 1-2) were prepared, and their salivation promoting action was evaluated.

(1) Additives for oral composition, and preparation of oral composition 5 parts by mass of hexane (solvent) is added to 1 part by mass of dried product of the flowering head or whole herb of Nichinensen, and it is 5 at 50 ° C. Extracted for refluxing time. The obtained extract was filtered to remove insolubles, and the solvent was removed to obtain a Dutch sennin extract in the form of an oleoresin (paste-like) (containing 60% by mass of spirantol by wet weight). The guar gum was added so as to be a proportion of 2,000 parts by mass with respect to 1 part by mass of the obtained Dutch sennin extract (additive for oral composition [Example 1-1]). Subsequently, water (80 ° C.) is mixed with it to be in the proportion described in Table 1, mixed well and dissolved, and then cooled to 20 ° C., oral composition (food and drink) (test sample 1-1) Was prepared. Test sample 1-1 was a sol. In addition, the ratio of guar gum is 13333.3 mass parts with respect to 1 mass part of spilanthol contained in test sample 1-1.

  Further, for the purpose of comparative test, the above-mentioned Nether ssense extract and guar gum were individually dissolved in water so as to obtain the concentrations shown in Table 1, and food and drink (Comparative Samples 1-1 and 1-2) were prepared.

The viscosity of the test sample 1-1 and the comparative sample 1-2 was measured using a rheometer ARES-LS1 (a jig: 50 mm in diameter, made of a cone plate type resin) (manufactured by TA instruments) at a measurement temperature of 20 It was 0.06-0.07 Pa.s as a viscosity value at 100 degreeC ^-1 degreeC ^-1 degree.

(2) Evaluation of salivary secretion promoting action Food and drink prepared as described above (test sample 1-1, comparative sample) using as a panel 3 healthy subjects without abnormality in salivary secretion (A to C: average age 31.3 years) 1-1 and 1-2) Each salivary secretion promotion effect was evaluated by the following method.

(A) Food and Beverage (Test Sample 1-1, Comparative Sample 1-1 or 1-2) 15 g is contained in the mouth, held for 5 seconds, and swallowed once.
(B) After 5 seconds of swallowing, a 3.75 cm × 3.75 cm size cotton wool is put under the tongue and held for 2 minutes. In addition, cotton wool is measured in advance in weight.
(C) After 2 minutes, collect the absorbent cotton and measure the weight.
(D) From the weight change of the absorbent cotton before and after putting under the tongue, the amount of saliva secretion when each food and drink (test sample 1-1, comparative sample 1-1 or 1-2) is ingested is calculated.

  Each panelist received 15 g of water itself (blank) in place of the food and drink as a control, and was asked to measure the amount of saliva secretion similarly.

  The results are shown in Table 2 and FIG. In order to eliminate individual differences in salivary secretion, Table 2 shows the values (relative values) standardized with the salivation measured using water (blank) as 1.00.

  As shown in Table 2, when a food or drink (test sample 1-1) containing an additive for oral composition (Example 1-1) in which spilanthol and polysaccharide thickener (guar gum) are used in combination, any panelist The salivary secretion increased compared with the blank (water), and the salivation promoting effect was observed. Moreover, this food and drink were tasteless and odorless. Therefore, according to the additive for oral composition of Example 1-1, it is considered that the oral composition can be imparted with a salivary secretion promoting action without impairing the flavor of the applied oral composition.

  In the case of the comparative sample 1-1 not containing guar gum, although an increase in the amount of salivation was generally observed on average, its salivary secretion promoting effect was significantly higher than that of the test sample 1-1. It was low. There were also cases in which no increase in salivation was observed, as in Panelist A.

  As for Comparative Example 1-2 containing only guar gum (does not contain spilanthol), the salivation amount of the two panelists is equal to or less than that of the blank (water), and on average the salivary secretion promoting effect is observed It was not.

  From the above, although the polysaccharide thickener (guar gum) itself does not have a salivary secretion promoting effect alone, the salivary secretion promoting function possessed by spirantol by using thickener polysaccharide (guar gum) in combination with spirantol Was found to enhance.

(3) Evaluation of swallowing property With regard to the food and drink (test sample 1-1, comparative samples 1-1 and 1-2) prepared above, the feeling of unity and the feeling of adhesion are evaluated, and the comprehensive evaluation thereof is regarded as ease of swallowing; Swallowing ability was evaluated. The evaluation was conducted by four expert panelists regarding swallowing.

Feeling of cohesion: Ease of putting together food and drink in the oral cavity [Judgment criteria]
:: Very easy to assemble ○: Easy to assemble ×: Hard to assemble

Stickiness: Stickiness to the throat when swallowing food and drink [criteria]
:: The feeling of adhesion is very small ○: The feeling of adhesion is small ×: The feeling of adhesion is large.

Ease of swallowing: Ease of swallowing food and drink [criteria]
:: very easy to swallow ○: easy to swallow ×: difficult to swallow.

  The results are shown in Table 3.

  As shown in Table 3, the food and drink (spilanthol concentration: 0.00015 mass%) of the test sample 1-1 is easy to get together in the oral cavity, and the feeling of adhesion to the pharynx at the time of swallowing is very small, and it is a comprehensive viewpoint It is very easy to swallow and was evaluated as having excellent swallowing aptitude. On the other hand, food and drink (comparative sample 1-1) not containing polysaccharide thickener (guar gum) has a very small feeling of adhesion, but it is difficult to get together in the oral cavity, and it is significantly inferior in swallowing ease as a general judgment. It was hard to say that it was easy to swallow. Moreover, although the food and drink (comparative sample 1-2) which does not contain spilanthol gathers up somewhat in the intraoral area, adhesion feeling is large and the ease of swallowing as a general judgment is inferior, and it was hard to say that it was easy to swallow physical property.

  From the above results, it has been shown that the additive for oral composition of the present invention is suitable as an additive for preparing an oral composition having stiffness, and as a swallowing aid.

Experimental Example 2 Evaluation of salivary secretion promoting action: Use of xanthan gum or locust bean gum as polysaccharide thickener Using an additive for an oral composition containing polysaccharide thickener and spirantol in a proportion described in Table 4 An oral composition (Test samples 2-1 and 2-2 and Comparative sample 2-1) having the following morphology was prepared, and its salivary secretion promoting action was evaluated.

(1) Preparation of additive for oral composition, and preparation of oral composition Proportion of 2,000 parts by mass with respect to 1 part by mass of oleracemic state extract of the oleoresin prepared in Experimental Example 1 (1) (wet weight Xanthan gum was added so that the ratio was obtained (additive for oral composition [Example 2-1]). Subsequently, water (80 ° C.) is blended so as to become the ratio described in Table 4, mixed well and dissolved, and then cooled to 20 ° C. to prepare an oral composition (food / drink) (test sample 2-1) did. Test sample 2-1 was a sol. In addition, the ratio of xanthan gum with respect to 1 mass part of spilanthol contained in test sample 2-1 is 3333.3 mass parts. Similarly, locust bean gum is added so as to be a ratio (wet weight ratio) of 1,500 parts by mass with respect to 1 part by mass of the extract of the extract of the Netherlands (additive for oral composition [Example 2- 2) and water (80 ° C.) in a proportion as described in Table 4 to be well mixed and dissolved, followed by cooling to 20 ° C., oral composition (food and drink) (test sample 2) -2) was prepared. Test sample 2-2 was a sol. In addition, the ratio of locust bean gum with respect to 1 mass part of spilanthol contained in test sample 2-2 is 2,500 mass parts.

Further, for the purpose of comparative test, the extract from the above-mentioned Nether ssense was dissolved alone in water so as to obtain the concentration described in Table 4, and a food and drink (comparative sample 2-1) was prepared. The viscosity of the test samples 2-1 and 2-2 was 0.06 to 0.07 Pa · s as the viscosity value at 100 s ^-1 at a measurement temperature of 20 ° C. of the sample (the measurement device is the same as that of the experimental example 1 The same applies to the following experimental examples).

(2) Evaluation of salivary secretion promoting action The salivary secretion promoting action of the food and drink prepared above (Test samples 2-1 and 2-2 and Comparative sample 2-1) in the same manner as in Experimental Example 1 (2). Was evaluated. The results are shown in Table 5 and FIG.

  As shown in Table 5, when taking food and drink (test sample 2-1) containing an additive for oral composition (Example 2-1) using spilanthol and xanthan gum in combination, and using spilanthol and locust bean gum in combination The intake of food and drink (test sample 2-2) containing the additive for oral composition (Example 2-2) increased saliva secretion compared to the blank (water) in all panelists in any case. The saliva secretion promoting effect was recognized. Moreover, all these food-drinks were tasteless and odorless. Therefore, according to the additive for oral composition of Example 2-1 and 2-2, it is considered that the oral composition can be imparted with a salivary secretion promoting action without impairing the flavor of the applied oral composition. .

  With regard to the comparative sample 2-1 containing no polysaccharide thickener, an increase in the amount of saliva secretion was generally observed on average, but the test samples 2-1 and 2-2 in which the polysaccharide thickener was used in combination with spirantol Compared with the increase in salivary secretion, its salivation promoting effect was lower. There were also cases in which no increase in salivation was observed, as in Panelist A.

  From the above, it has been revealed that the salivation promoting action of spiranthol is enhanced by using spiranthol in combination with a polysaccharide thickener (xanthan gum, locust bean gum).

(3) Evaluation of swallowing property With regard to the food and drink (test samples 2-1 to 2-2, comparative sample 2-1) prepared above, the feeling of unity and the feeling of adhesion are evaluated, and the comprehensive evaluation thereof is regarded as ease of swallowing; Swallowing ability was evaluated. The evaluation was conducted by four expert panelists regarding swallowing.

Feeling of cohesion: Ease of putting together food and drink in the oral cavity [Judgment criteria]
:: Very easy to assemble ○: Easy to assemble ×: Hard to assemble

Stickiness: Stickiness to the throat when swallowing food and drink [criteria]
:: The feeling of adhesion is very small ○: The feeling of adhesion is small ×: The feeling of adhesion is large.

Ease of swallowing: Ease of swallowing food and drink [criteria]
:: very easy to swallow ○: easy to swallow ×: difficult to swallow.

  The results are shown in Table 6.

  As shown in Table 6, the food and drink (spilanthol concentration: 0.00015% by mass) of the test samples 2-1 and 2-2 are easy to get together in the oral cavity, and the feeling of adhesion to the pharynx at the time of swallowing is very small. It was evaluated that it was very easy to swallow from a comprehensive point of view and had excellent swallowing properties. On the other hand, food and drink (comparative sample 2-1) not containing polysaccharide thickener, although having a very small feeling of adhesion, is difficult to be settled in the oral cavity, and the ease of swallowing as a general judgment is significantly inferior, and it is easy to swallow Physical property was hard to say.

  From the above results, it has been shown that the additive for oral composition of the present invention is suitable as an additive for preparing an oral composition having stiffness, and as a swallowing aid.

Experimental Example 3 Salivary Secretion Promoting Action: Dose Dependence Additives for oral composition containing thickening polysaccharide and spirantol (Examples 3-1 to 3-6) dissolved in water in proportions described in Table 7 An oral composition (Test samples 3-1 to 3-6) having the following morphology was prepared, and its salivary secretion promoting action was evaluated.

(1) Preparation of additive for oral composition and preparation of oral composition The ratio of xanthan gum is 200 parts by mass with respect to 1 part by mass of oleoresin in the oleoresin state prepared in Experimental Example 1 (1) Example 3-1), 400 parts by weight (Example 3-2), 800 parts by weight (Example 3-3), 6,000 parts by weight (Example 3-4), 8,000 parts by weight (Example 3) -5), or 10,000 parts by weight (Examples 3-6) (all in wet weight ratio) were respectively added. Next, water (80 ° C) is blended so as to become the ratio described in Table 7, mixed well and dissolved, and then cooled to 20 ° C to prepare an oral composition (test samples 3-1 to 3-6). did. Test samples 3-1 to 3-6 were sols. In addition, the ratio of xanthan gum with respect to 1 mass part of spilanthol contained in test sample 3-1 to 3-6 is 333 mass parts (test sample 3-1), 667 mass parts (test sample 3-2), 1,331. In parts by weight (test sample 3-3), 10,000 parts by weight (test sample 3-4), 13,333 parts by weight (test sample 3-5), or 16,667 parts by weight (test sample 3-6) is there.

The viscosities of the test samples 3-1 to 3-6 prepared were 0.007 to 0.199 Pa · s as viscosity values at 100 ° C. and 100 s− ¹ at a measurement temperature of the sample.

(2) Evaluation of salivary secretion promoting action The salivary secretion promoting action was evaluated in the same manner as in Experimental Example 1 (2) for the food and drink (test samples 3-1 to 3-6) prepared above. However, one panelist was added (panelist D was added), and evaluation was performed by four persons. The results are shown in Table 8 and FIG.

  As shown in Table 8, blanks were obtained by ingestion of food and drink (test samples 3-1 to 3-6) containing an additive for oral composition (Examples 3-1 to 3-6) in which spilanthol and xanthan gum were used in combination. Saliva secretion was increased compared to (water), and a saliva secretion promoting effect was observed. In particular, from the results of test samples 3-3 and 3-4, the ratio of 1,331 to 10,000 parts by mass of xanthan gum to 1 part by mass of spirantol (800 to xanthan gum per It was found that by combining them at a ratio of 6,000 parts by mass (wet weight ratio), a better salivation promoting effect was obtained. Moreover, all these food-drinks were tasteless and odorless. For this reason, according to the additive for oral composition of Examples 3-1 to 3-6, it is considered that the oral composition can be imparted with a salivary secretion promoting action without impairing the flavor of the applied oral composition. .

(3) Evaluation of swallowing property About the food-drinks (test sample 3-1 to 3-6) prepared above, the feeling of unity and the feeling of adhesion were evaluated, the comprehensive evaluation of them was made easy to swallow, and the swallowing property was evaluated. The evaluation was conducted by four expert panelists regarding swallowing.

Feeling of cohesion: Ease of putting together food and drink in the oral cavity [Judgment criteria]
:: Very easy to assemble ○: Easy to assemble ×: Hard to assemble

Stickiness: Stickiness to the throat when swallowing food and drink [criteria]
:: The feeling of adhesion is very small ○: The feeling of adhesion is small ×: The feeling of adhesion is large.

Ease of swallowing: Ease of swallowing food and drink [criteria]
:: very easy to swallow ○: easy to swallow ×: difficult to swallow.

  The results are shown in Table 9.

  As shown in Table 9, the food and drink (spilanthol concentration: 0.0006 to 0.00019% by mass) of the test samples 3-1 to 3-6 are all easily put together in the oral cavity and to the pharynx at the time of swallowing. The feeling of adhesion was very small, it was evaluated that it was very easy to swallow from a comprehensive point of view and had excellent swallowing properties.

  From the above results, it has been shown that the additive for oral composition of the present invention is suitable as an additive for preparing an oral composition having stiffness, and as a swallowing aid.

Experiment 4 Evaluation of salivary secretion promoting action: Using xanthan gum as polysaccharide thickener
(1) Additive for Oral Composition and Preparation of Oral Composition A granular oral composition additive (Example 4-1) was prepared by fluid bed granulation. Specifically, a powder solution of xanthan gum and dextrin is mixed, and a binder solution in which the oleoresin extract of the oleoresin state prepared in Experimental Example 1 (1) is dissolved in water is sprayed onto the powder mixture. A granular oral composition additive was prepared. In addition, for comparison test, addition of granular oral composition by spraying a binder solution of oleoresin-like (paste-like) extract dissolved in water to dextrin (powder) without using xanthan gum and spraying in water An agent (Comparative Example 4-1) was prepared. The following Table 10 shows the blending proportions of the respective components when the total amount of the above powder mixture (thickened polysaccharide + excipient) and the extract of Prunus radiata contained in the binder solution is 100% by mass.

  Add 2 g of the obtained granular composition additive for oral composition (Example 4-1 and Comparative Example 4-1) in 98 g of water (20 ° C.) and dissolve it to obtain food and drink (Test Sample 4-1 and Comparison Sample 4-1) was prepared. Test sample 4-1 was a sol.

(2) Evaluation of salivary secretion promoting action The salivary secretion promoting action was evaluated for the food and drink (test sample 4-1 and comparative sample 4-1) prepared above in the same manner as in Experimental Example 1 (2). As a result, the food and drink (test sample 4-1) containing the granular oral composition additive (Example 4-1) in combination with spilanthol and xanthan gum was compared with the blank (water) in any paneler. The salivary secretion was large, and a salivary secretion promoting effect was observed. Moreover, all these food-drinks were tasteless and odorless.

  On the other hand, in the case of the comparative sample 4-1 prepared without adding the polysaccharide thickener, an increase in the amount of saliva secretion was generally recognized on average, but in comparison with the increase in the amount of saliva secretion in the test sample 4-1, Its salivation promoting effect was low.

(3) Evaluation of Swallowing Property The swallowing property was evaluated in the same manner as in Experimental Example 1 (3) for the food and drink (test sample 4-1 and comparative sample 4-1) prepared above. As a result, the food or drink (test sample 4-1) containing the granular oral composition additive (Example 4-1) in combination with spilanthol and xanthan gum is easily collected in the oral cavity in any panelist. In addition, it was evaluated that the feeling of adhesion to the pharynx at the time of swallowing was very small, it was very easy to swallow from a comprehensive viewpoint, and it had excellent swallowing characteristics.

  On the other hand, with regard to the comparative sample 4-1 prepared without adding the polysaccharide thickener, although it has a small feeling of adhesion to the pharynx at the time of swallowing, it is hard to get together in the oral cavity, and it is difficult to swallow as a general judgment and physical properties that are easy to swallow It was difficult to say.

  From the above results, it has been shown that the additive for oral composition of the present invention is suitable as an additive for preparing an oral composition having stiffness, and as a swallowing aid.

Experiment 5 Evaluation of salivary secretion promoting action and swallowing improving action
(1) Preparation of oral composition As an additive for oral composition, the extract of Nether sence extract in oleoresin state prepared in Experimental Example 1 (1), and polysaccharide thickener (deacylated duran gum, native duran gum) The gel food and drink were prepared according to the formulation of Table 11 using

  Specifically, granulated sugar, deacylated gellan gum and native gellan gum were added to ion-exchanged water heated to 90 ° C. After the mixture was stirred at 90 ° C. for 10 minutes, Dutch sennin extract (spilantol content 60 mass%) and calcium lactate dissolved in about 10 mL of hot water were added and stirred to dissolve (test samples 5-1 to 5-1). 5-3). In addition, for comparison test, only calcium lactate dissolved in about 10 mL of hot water was added to the above mixed solution without using the extract of Slandia sinensis, and a sample dissolved by stirring was also prepared (comparative sample 5-1).

  From the resulting solutions, gel-like food and drink were prepared according to the following procedure, and breaking strain and "hardness" were evaluated.

(2) Evaluation of breaking strain and "hardness" of oral composition (2-1) Preparation of gel-like food and drink, and measurement of breaking strain thereof Glass-made cylinder (inner diameter 20 mm, height 10 mm, thickness 1.5) Each solution is poured into the above mm), solidified by cooling in a water bath at 8 ° C for 2 hours, and then allowed to stand at 5 ° C for 15 hours to obtain a cylindrical (diameter 20 mm, height 10 mm) gel Food and drink (test samples 5-1 to 5-3, comparative sample 5-1) were prepared.

  In addition, this gel-like food-drinks were tasteless and odorless.

The strain at break of each gel-like food and drink (diameter 20 mm, height 10 mm) (hereinafter referred to as "test sample") having the cylindrical form prepared above is measured according to the following procedure using a texture analyzer (texture analyzer TA-XT-2i [ It measured using Stable Micro Systems company make]. At the time of measurement, the temperature of the test sample was controlled so that the temperature of the product became 20 ° C.
(A) The test sample is compressed at a speed of 10 mm / s using a jig with a diameter of 100 mm.
(B) Determine the breaking point from the "stress-strain curve" obtained by compression, and determine the breaking strain of the test sample from the following equation.

(2-2) Preparation of gel-like food and drink and measurement of its "hardness" Pour each solution into a stainless steel cylindrical container (inner diameter 40 mm, height 20 mm) and use a water bath at 8 ° C. Gelled food and drink (test sample 5-1 to 5-3, comparative sample 5) which is cooled for 2 hours and solidified and then allowed to stand at 5 ° C. for 15 hours and filled in a container having a diameter of 40 mm and a height of 20 mm. -1) was prepared.

  In addition, these gel-like food-drinks were tasteless and odorless.

The "hardness" of the test sample (filled in a container with a diameter of 40 mm and a height of 20 mm) prepared above was measured using a texture analyzer (texture analyzer TA-XT-2i (manufactured by Stable Micro Systems)). Specifically, using a resin plunger with a diameter of 20 mm and a height of 8 mm, compression measurement is performed twice at a compression speed of 10 mm / s and a clearance of 5 mm, and the maximum stress at the first compression is “hard” (N / M ² ). At the time of measurement, the temperature of the test sample was controlled so that the temperature of the product became 20 ° C.

  The breaking strain and "hardness" of each gel-like food and drink are shown together in Table 11.

(3) Evaluation of Salivary Secretion Promoting Action Among the gel food and drink prepared above, the test sample 5-2 and the comparative sample 5-1 have a saliva secretion promoting action by a method similar to Experimental Example 1 (2). evaluated.
(A) Food and drink (Test sample 5-2, Comparative sample 5-1) 15 g is contained in the mouth, and after being crushed with a tongue for 10 seconds, it is swallowed at one time.
(B) After 5 seconds of swallowing, a 3.75 cm × 3.75 cm size cotton wool is put under the tongue and held for 2 minutes. In addition, cotton wool is measured in advance in weight.
(C) After 2 minutes, collect the absorbent cotton and measure the weight.
(D) From the weight change of absorbent cotton before and after putting under the tongue, the amount of salivary secretion (g) when each gel-like food and drink (test sample 5-2 and comparative sample 5-1) is ingested is calculated.

  The results are shown in Table 12.

  As shown in Table 12, spiranthol is contained by ingestion of a food and drink (test sample 5-2) containing an additive for oral composition (Example 5-2) using spilanthol and a polysaccharide thickener (gellan gum) in combination. The salivary secretion amount increased compared with the non-food (comparative sample 5-1), and the salivary secretion promotion effect was recognized.

(4) Evaluation of Fertility and Swallowability With respect to the gel-like food and drink (test samples 5-1 to 5-3, comparative sample 5-1) prepared above, the chewability and swallowability are the following three aspects. evaluated. The evaluation was conducted by four expert panelists on fertility and swallowing.

(A) Sense of cohesion: Ease of putting together food and drink in the oral cavity when the food and drink are turned into small pieces [Judging Criteria]
:: Very easy to assemble ○: Easy to assemble ×: Hard to assemble

(B) Ease of swallowing: Ease of swallowing after chewing food and drink [decision criteria]
:: very easy to swallow ○: easy to swallow ×: difficult to swallow.

(C) Stickiness: Stickiness to pharynx when chewing or swallowing food and drink [criteria]
:: The feeling of adhesion is very small ○: The feeling of adhesion is small ×: The feeling of adhesion is large.

  The results are shown in Table 13.

  As shown in Table 13, the gel-like food (spilanthol concentration: 0.00015 to 0.0006 mass%, breaking strain: 0.45 to 0.75) of test samples 5-1 to 5-3 are all It was evaluated that it was easy to be gathered in the oral cavity at the time of chewing, easy to swallow, and adhesion to the pharynx at the time of chewing and swallowing was also very small, and swallowing was very easy. On the other hand, the gel-like food and drink (break strain: 0.6) not containing spilanthol is inferior to any of the sense of unity, ease of swallowing, and sense of adhesion as compared with the test sample 5-2 having the same strain at break. The

  From the above results, it is shown that the additive for oral composition of the present invention is suitable as an additive, a chewing adjuvant and a swallowing adjuvant for preparing a gel-like oral composition.

Experimental Example 6 Evaluation of cereal processed food and drink (1) Preparation of cereal processed food and drink As an additive for oral composition, the extract of Sorenthen senceus in oleoresin state prepared in Experimental example 1 (1) and polysaccharide thickener ( A processed cereal food (cookie) was prepared using xanthan gum, locust bean gum and carrageenan according to the formulation of Table 14.

  Specifically, flour (weak flour), skimmed milk powder, salt and polysaccharide thickeners (xanthan gum, locust bean gum and carrageenan) were powder mixed (mixture A). Separately, fats and oils (margarine) were added to a bowl of a universal mixing stirrer, and creamed at a rotational speed of 126 rpm using a beater, then sugar was added and mixed for another 3 minutes. Next, whole eggs and spiranthol were added little by little and mixed, then mixture A was added and mixed gently to prepare a cookie dough. The prepared cookie dough was allowed to stand in a refrigerator for 30 minutes, rolled to a thickness of 5 mm, and removed with a mold (φ 32 mm). The cookies were prepared by baking in an oven at 180 ° C. for about 12 minutes (test sample 6). In addition, for comparison test, a sample not containing the extract of Sorghum japonicus (Comparative sample 6), a sample containing the extract of Sorghum sinensis and the polysaccharide thickener (blank) were prepared.

(2) Evaluation of Salivary Secretion Promotion Action In the same manner as in Experimental Example 1, the saliva secretion promotion action of each of the processed cereal food / drink product (test sample 6, comparative sample 6 and blank) prepared above by three panelists Was evaluated. Specifically, it is as follows.

(A) Food and drink (test sample 6, comparative sample 6 or blank) 5 g is contained in the mouth, and after swallowing for 30 seconds, it is swallowed.
(B) After 5 seconds of swallowing, a 3.75 cm × 3.75 cm size cotton wool is put under the tongue and held for 2 minutes. In addition, cotton wool is measured in advance in weight.
(C) After 2 minutes, collect the absorbent cotton and measure the weight.
(D) From the weight change of absorbent cotton before and after putting under the tongue, the amount of saliva secretion when each food (test sample 6, comparative sample 6 or blank) is ingested is calculated.

  The results are shown in Table 15 and FIG. In order to exclude individual differences in the amount of salivary secretion, Table 15 shows values (relative values) standardized with the amount of salivary secretion measured using a blank as 1.00.

  As shown in Table 15, when the processed cereal food / drink product (test sample 6) in which spiranthol and polysaccharide thickener are used in combination is used, the amount of saliva secretion increases in all panelists compared to the blank, and the saliva secretion promoting effect is recognized It was done. On the other hand, the saliva secretion amount of Comparative Sample 6 not containing spiranthol and containing polysaccharide thickener was equivalent to that of the blank. From this, it was found that the test sample 6 had a salivary secretion promoting effect as compared to the comparative sample 6.

(3) Evaluation of melt in the mouth, feeling of firmness, ease of swallowing, and feeling of adhesion With regard to the processed cereal food and drink (test sample 6, comparative sample 6 and blank) prepared above, melt in the mouth, feeling of firmness, ease of swallowing and adhesion , Were evaluated in the following four aspects. The evaluation was conducted by four expert panelists on fertility and swallowing.

(A) Melting the mouth: Good melting of the mouth when eating and drinking food [decision criteria]
◎: very good mouth melting ○: good mouth melting ×: poor mouth melting.

(B) Feeling of cohesion: Ease of putting together food and drink in the oral cavity when the food and drink are turned into small pieces [Judging Criteria]
:: Very easy to assemble ○: Easy to assemble ×: Hard to assemble

(C) Ease of swallowing: Ease of swallowing after chewing food and drink [criteria]
:: very easy to swallow ○: easy to swallow ×: difficult to swallow.

(D) Adhesiveness: Adhesiveness to the throat when chewing or swallowing food and drink [criteria]
:: The feeling of adhesion is very small ○: The feeling of adhesion is small ×: The feeling of adhesion is large.

  The results are shown in Table 16.

  As shown in Table 16, the processed cereal food / drink product of test sample 6 was evaluated to be better in mouth melting than in the blank, easier in oral cavity when chewing, easier to swallow when swallowing, and smaller adhesion to pharynx . On the other hand, although comparative sample 6 was easy to get together in the oral cavity at the time of chewing, compared with test sample 6, it was evaluated that it was difficult to swallow, it was difficult to swallow when swallowing, and the feeling of adhesion to pharynx was large.

Claims (12)

At least one thickening agent selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, alginate, gelatin, agar, psyllium seed gum and carrageenan per 1 part by mass of spiranthol Additive for oral composition containing polysaccharide in a proportion of 5 to 50,000 parts by mass . The additive for oral composition according to claim 1, wherein the oral composition is a food or drink or an oral pharmaceutical. The oral composition is ingested or taken by at least one selected from the group consisting of a person with reduced salivation function, a person with reduced swallowing function, and a person with reduced chewing function The additive for an oral composition according to claim 1 or 2 , which is a food or drink or an oral pharmaceutical. An additive for preparing an oral composition having a gel form having at least one of the following physical properties (1) and (2) or a sol having the physical properties described in the following (3): The additive for oral composition as described in any one of to 3.
(1) Strain at break: 0.3 to 0.8
(2) "Hardness": 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s. The additive for oral composition as described in any one of the Claims 1-4 used for any of the following use:
(A) A salivary secretion promoting agent which imparts a salivary secretion promoting action to an oral composition (b) A swallowing aid which imparts ease of swallowing to an oral composition (c) A chewing adjuvant which imparts ease of chewing to an oral composition . An oral composition comprising the additive for an oral composition according to any one of claims 1 to 5 . The above oral composition is taken or taken by at least one selected from the group consisting of a person having reduced salivation function, a person having reduced swallowing function, and a person having reduced masticatory function The oral composition according to claim 6 , which is a food or drink or an oral preparation. The oral composition is a gel having at least one of the following physical properties (1) and (2), or a food or drink or an oral pharmaceutical having a form of a sol having the physical properties described in the following (3): Oral composition as described in 6 or 7:
(1) Strain at break: 0.3 to 0.8
(2) "Hardness": 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s. The oral composition according to claim 6 or 7 , wherein the oral composition is a processed cereal food and drink. The oral composition additive of any one of 請 Motomeko 1 to 5, comprising the step of blending the water content 60 wt% or more of food and drink or oral pharmaceutical according to any one of claims 6 to 9 Method of preparing an oral composition. At least one thickening agent selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, alginate, gelatin, agar, psyllium seed gum and carrageenan per 1 part by mass of spiranthol A method of using a polysaccharide thickener for enhancing the salivation promoting function of spiranthol, which comprises combining polysaccharides in a proportion of 5 to 50,000 parts by mass (however, a method for treating human diseases) Except) . 10. An oral composition as claimed in any of claims 6 to 9 for use to improve salivary secretion reduction or to promote salivation.

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