JP6782738B2 - Oral composition - Google Patents

Description

The present invention relates to oral compositions.

Dextrin is a kind of starch decomposition product, and is usually produced by acid-treating or heat-treating starch as a raw material and partially hydrolyzing it. The properties of dextrin differ greatly depending on the degree of hydrolysis, and in the food field, it is used as, for example, a dietary fiber source, an excipient, a binder, a lubricant, a masking agent, etc. (Patent Document 1), and granules and tablets. Although it is excellent in terms of product properties such as hygroscopicity, dispersibility, and excipient, dextrin has a rough mouthfeel, powdery odor, unpleasant bitterness and sweetness, and it is desired to improve its taste. (Patent Documents 2 and 3).

On the other hand, caffeine is a physiologically active substance for improving lipid energy metabolism and motor function (Patent Documents 3 and 4), and is known as a bitter substance contained in coffee, green tea, black tea, oolong tea, cola, chocolate and the like. There is. Dextrin is used as a masking agent to make it easier to ingest caffeine (Patent Document 5).
Astragalin is a kind of kaempferol monoglycoside contained in persimmon leaves and mulberry leaves, and has been reported to have an antiallergic effect. Focusing on such physiological effects of astragalin, its application to foods and drinks is being studied. For example, one or more sugars selected from the group consisting of fructose, galactose, lactose and glucose in astragalin. It has been reported that the absorption of astragalin is improved by blending the above (Patent Document 6).

Japanese Unexamined Patent Publication No. 2008-99681 JP-A-2017-216982 Japanese Unexamined Patent Publication No. 2008-291002 Japanese Unexamined Patent Publication No. 2014-208638 Japanese Unexamined Patent Publication No. 2015-128420 JP-A-2002-291441

Dextrin has a peculiar unpleasant taste such as powdery odor, unpleasant bitterness and sweetness, which causes the taste of food and drink to be impaired. When caffeine was added to dextrin in a certain ratio, the present inventors functioned as a masking agent for caffeine when the amount of dextrin was small, while when the amount of dextrin was large, the unpleasant taste of dextrin and the bitterness of caffeine were observed. Together, it was found that a unique sweetness and bitterness different from the sweetness and bitterness they possess was cultivated, which was emphasized as an unpleasant taste.
An object of the present invention is to provide an oral composition in which an unpleasant taste is suppressed while containing a certain ratio of dextrin and caffeine.

In view of the above problems, the present inventors have conducted intensive studies and found that a specific amount of dextrin and caffeine are contained in a specific amount ratio, and then a specific amount of kenferol monoglucoside is further contained. Surprisingly, it was found that an oral composition containing dextrin and caffeine but having suppressed unpleasant taste can be obtained.

That is, the present invention describes the following components (A), (B) and (C);
Containing (A) dextrin (B) caffeine and (C) kaempferol monoglucoside,
The content of the component (A) in the solid content is 10% by mass or more,
The content of the component (C) in the solid content is 0.01 to 1.0% by mass, and
The mass ratio [(B) / (A)] of the component (A) to the component (B) is 0.001 to 0.2.
It provides an oral composition.

According to the present invention, it is possible to provide an oral composition containing dextrin and caffeine but having suppressed unpleasant taste.

As used herein, the term "oral composition" refers to a product that is provided for oral ingestion. The product form of the oral composition may be solid or liquid at room temperature (20 ° C. ± 15 ° C.), and is not particularly limited. In the case of a liquid, it may be in the form of concentrated liquid, gel, jelly, or slurry. In the case of a concentrated liquid, the solid content concentration can be appropriately selected as long as it has a concentration higher than that of RTD (ready to drink), and is not particularly limited. Examples of the solid include powder, granule, tablet, rod, plate, block and the like. When the oral composition is solid, the solid content in the oral composition is usually 80% by mass or more, preferably 90% by mass or more, more preferably 93% by mass or more, still more preferably 95% by mass or more, and particularly still more preferably. It is 97% by mass or more. The upper limit of the solid content is not particularly limited and may be 100% by mass. Here, the term "solid content" as used herein refers to the mass of the residue obtained by drying the sample in an electric constant temperature dryer at 105 ° C. for 3 hours to remove volatile substances. Among them, as the product form of the oral composition, solid, concentrated liquid, and jelly-like are preferable, solid and concentrated liquid are more preferable, and solid is further preferable. Among the solids, tablets and granules are preferable, and granules are more preferable.

The oral composition of the present invention contains dextrin as the component (A). Here, the term "dextrin" as used herein is a kind of starch decomposition product, and is a compound obtained by partially hydrolyzing starch by acid treatment or heat treatment to reduce its molecular weight. Dextrin has a molecular structure in which sugars are polymerized by glycosidic bonds, and the glycosidic bonds may be chain-bonded, cyclically bonded, or a mixture thereof. Examples of the sugar binding method include α-1,4 bond, α-1,6 bond, β-1,2 bond, β-1,3 bond, β-1,4 bond, β-1,6 bond and the like. It may be mentioned that only a single bonding method or two or more types of bonding methods may be used.

Further, the component (A) preferably has a dextrose equivalent (DE value) of 1 or more, more preferably 2 or more, further preferably 3 or more, and preferably 50 or less, from the viewpoint of easily enjoying the effects of the present invention. 40 or less is more preferable, 30 or less is further preferable, 25 or less is further preferable, 20 or less is further preferable, and 16 or less is particularly preferable. The range of the DE value is preferably 1 to 40, more preferably 2 to 40, still more preferably 3 to 30, still more preferably 3 to 25, and even more preferably 3 to 20. It is particularly preferably 3 to 16. The dextrose equivalent (DE value) can be measured by an analytical method suitable for the condition of the measurement sample among the commonly known measuring methods for dextrose. Specifically, it can be measured by the method described in Examples described later.

The oral composition of the present invention contains 10% by mass or more of the component (A) in the solid content, but from the viewpoint of product properties, 15% by mass or more is preferable, 20% by mass or more is more preferable, and 25% by mass or more. By mass% or more is further preferable, 30% by mass or more is particularly preferable, and from the viewpoint of reducing discomfort derived from dextrin, 90% by mass or less is more preferable, 85% by mass or less is more preferable, and 80% by mass or less is further preferable. 75% by mass or less is more preferable, and 70% by mass or less is particularly preferable. The content of the component (A) is preferably 10 to 90% by mass, more preferably 15 to 85% by mass, still more preferably 20 to 80% by mass, still more preferably, in the solid content of the oral composition. Is 25 to 75% by mass, more preferably 30 to 70% by mass. The content of the component (A) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, a liquid chromatograph. is there. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

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

In the oral composition of the present invention, the content of the component (B) in the solid content is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and 0.5% by mass from the viewpoint of physiological effects. % Or more is more preferable, 0.8% by mass or more is particularly preferable, and from the viewpoint of suppressing bitterness derived from caffeine, 5% by mass or less is preferable, 4% by mass or less is more preferable, and 3% by mass or less is further preferable. , 2.5% by mass or less is particularly preferable. The content of the component (B) is preferably 0.1 to 5% by mass, more preferably 0.3 to 4% by mass, still more preferably 0.5 to 3 in the solid content of the oral composition. It is by mass, more preferably 0.8 to 2.5% by mass. The content of the component (B) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, liquid chromatography. .. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

The oral composition of the present invention contains kaempferol monoglucoside as a component (C). Here, the term "kaempferol monoglucoside" as used herein refers to a compound in which one glucose is bound to the hydroxyl group of kaempferol, and the binding position of glucose is not particularly limited. Examples of the component (C) include astragalin, populnin and the like. Of these, astragalin is preferable because it is easy to enjoy the effects of the present invention. The component (C) may be derived from a raw material or newly added.

The oral composition of the present invention has a content of the component (C) in the solid content of 0.01 to 1% by mass, but is preferably 0.02% by mass or more, preferably 0.03, from the viewpoint of suppressing unpleasant taste. Mass% or more is more preferable, 0.04% by mass or more is further preferable, 0.06% by mass or more is further preferable, 0.08% by mass or more is particularly preferable, and from the viewpoint of suppressing astringency derived from astragaline. , 0.7% by mass or less, more preferably 0.5% by mass or less, further preferably 0.3% by mass or less, and particularly still more preferably 0.2% by mass or less. The content of the component (C) is preferably 0.02 to 0.7% by mass, more preferably 0.03 to 0.5% by mass, and further preferably 0 in the solid content of the oral composition. .03 to 0.3% by mass, more preferably 0.04 to 0.3% by mass, even more preferably 0.06 to 0.2% by mass, and even more preferably 0.08 to 0.2% by mass. is there. The content of the component (C) can be measured by an analysis method suitable for the condition of the measurement sample among the commonly known measurement methods, and can be analyzed by, for example, a liquid chromatograph. is there. Specifically, the method described in the examples described later can be mentioned. At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.

The oral composition of the present invention has a mass ratio [(B) / (A)] of the component (A) to the component (B) of 0.001 to 0.2, but is 0 from the viewpoint of suppressing unpleasant taste. .003 or more is preferable, 0.005 or more is more preferable, 0.01 or more is further preferable, 0.015 or more is particularly preferable, and from the viewpoint of suppressing bitterness derived from caffeine, 0.15 or less is preferable, and 0 .1 or less is more preferable, 0.07 or less is further preferable, and 0.04 or less is particularly preferable. The range of the mass ratio [(B) / (A)] is preferably 0.003 to 0.15, more preferably 0.005 to 0.1, still more preferably 0.01 to 0.07, and more particularly. It is preferably 0.015 to 0.04.

Further, in the oral composition of the present invention, the mass ratio [(C) / (B)] of the component (B) to the component (C) is preferably 0.004 or more from the viewpoint of suppressing unpleasant taste, and 0. 008 or more is more preferable, 0.01 or more is further preferable, 0.02 or more is further preferable, 0.03 or more is further preferable, 0.05 or more is further preferable, 0.07 or more is particularly preferable. Further, from the viewpoint of suppressing bitterness derived from astragaline, 0.5 or less is preferable, 0.4 or less is more preferable, 0.3 or less is further preferable, 0.2 or less is further preferable, and 0.15 or less is particularly further preferable. preferable. The range of the mass ratio [(C) / (B)] is preferably 0.004 to 0.5, more preferably 0.008 to 0.4, still more preferably 0.01 to 0.3, and more. It is still more preferably 0.02 to 0.3, still more preferably 0.03 to 0.2, still more preferably 0.05 to 0.2, and even more preferably 0.07 to 0.15.

The oral compositions of the present invention optionally include acidulants, sweeteners, amino acids, proteins, vitamins, minerals, flavors, fruit juices, plant extracts, esters, pigments, emulsifiers, milk components, cocoa powders, seasonings, vegetable fats and oils, It can contain one or more additives such as antioxidants, preservatives, pH adjusters, quality stabilizers, and honey extracts. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

In addition, the oral composition of the present invention can contain an acceptable carrier, if necessary. For example, excipients (eg, monosaccharides such as glucose, galactose, fructose, disaccharides such as sucrose, lactose, maltulose, palatinose, sugar alcohols such as multitol, xylitol, sorbitol, reduced palatinose); Hydroxypropyl methylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hardened oil, etc.; Disintegrants (eg, carmellose, carmellose calcium, croscarmellose sodium, crospopidone, corn starch) , Low-substituted hydroxypropyl cellulose, etc.); Lubricants (eg, calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silicon dioxide, etc.); Flavoring agents (eg, stevia, etc.); Examples thereof include carriers such as oligosaccharides, agar, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, bulking agents, thickeners, surfactants, dispersants, buffers and diluents. The content of the carrier can be appropriately set within a range that does not impair the object of the present invention.

Specific examples of the oral composition of the present invention include instant beverages; concentrated beverages; dairy products such as dairy beverages, yogurt and cheese; and foods and drinks of confectionery such as jelly, snacks, biscuits and rice confectionery. It can also be a food (food with nutritional function, food for specified health use, dietary supplement, health supplement, supplement, etc.), medicine, or non-medicinal product. The instant beverage or concentrated beverage refers to a beverage that is diluted and dissolved in a liquid and used for drinking as a beverage, and the liquid is not particularly limited as long as it can be reduced to a beverage. For example, water, carbonated water, milk, soy milk and the like can be mentioned, and the temperature of the liquid does not matter. In addition, examples of the dosage form in the case of health foods, pharmaceuticals, or quasi-drugs include granules, tablets, capsules, powders, pills, chewables, troches and the like. Among them, as the oral composition, instant beverages, concentrated beverages, jelly foods, granules and tablets are preferable, and instant beverages, concentrated beverages and granules are more preferable.

When the oral composition is an instant beverage, for example, one cup is weighed with a spoon or the like when it is packed in a bottle or the like and drunk, a cup type containing one cup, or every one cup. It can be a stick type or the like that is packaged in small portions. When the oral composition is a concentrated beverage, for example, a portion-type diluted beverage that is packaged in small portions for each cup can be mentioned. The capacity of the cup is preferably 30 to 320 mL, and the content of the subdivided package can be appropriately set so as to match the capacity of the cup. Among them, from the viewpoint that the effects of the present invention can be easily enjoyed, those packaged in small portions for each cup are preferable, and examples thereof include those packaged in sticks and those packaged in pillows. The subdivided packaging can be packaged with a packaging material made of an aluminum vapor-deposited film or the like. The inside of the container and the inside of the packaging material may be filled with nitrogen gas, and the packaging material having low oxygen permeability is preferable from the viewpoint of maintaining quality.

The oral composition of the present invention can be produced according to a conventional method, and an appropriate method can be adopted. For example, a specific amount of component (A), component (B) and component (C), optionally a carrier and / or additive, each content of component (A) and component (C), and component (A). ) And the component (B) can be mixed and produced so that the mass ratio [(B) / (A)] is within the above range. The mixing order of the component (A), the component (B) and the component (C) is not particularly limited, and they may be added in any order or the three components may be added at the same time. As the mixing method, an appropriate method such as stirring or shaking can be adopted, and a mixing device may be used. The mixing method of the mixing device may be a container rotating type or a container fixed type. As the container rotating type, for example, a horizontal cylindrical type, a V type, a double cone type, a cubic type and the like can be adopted. Further, as the container fixing type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Philips blender and the like can be adopted. Further, it may be a granulated product by a known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, powder coating granulation and the like. The granulation conditions can be appropriately selected depending on the granulation method. Further, in the case of tablets, either wet tableting or dry tableting may be used, and a known compression molding machine can be used. Further, in the case of a concentrated liquid, known methods such as a normal pressure concentration method in which the solvent is evaporated at normal pressure, a vacuum concentration method in which the solvent is evaporated under reduced pressure, and a membrane concentration method in which the solvent is removed by membrane separation are known. A concentration method can be adopted.

1. 1. Analysis of dextrin (1) Quantitative method Add 250 μL of 1N-NaOH aqueous solution and 0.5 M PMP (3-methyl-1-phenyl-5-pyrazolone) -methanol solution to 1.5 mL of the sample and standard solution of each concentration. Add 500 μL and heat at 70 ° C. for 30 minutes. A 1N-HCl aqueous solution is neutralized with 250 μL to the obtained solution, 5 mL of chloroform is added and distributed, and the aqueous layer is used as a measurement sample. The measurement sample obtained by the above operation is measured under the following conditions using high performance liquid chromatograph mass spectrometry.

Analytical conditions-HPLC device: model ACQUITY UPLC, made by Waters-MS device: model SYNAPT G2-S HDMS type, made by Waters-ionization: ESI
-Mass range: m / z 100-2500
-Column: Model Unison UK-C18 UP (2.0 x 100 mm, 3 μm), manufactured by Intact Co., Ltd.-Mobile phase: Liquid E: 0.05% aqueous solution of formic acid, Liquid F: acetonitrile (% F = 15 → 90)
・ Flow rate: 0.6 mL / min
・ Injection volume: 1 μL

(2) Dextrose equivalent (I) analysis is applied when the reduced sugar content such as glucose and maltose contained in dextrin is quantified as glucose, and is performed according to the following procedure.
・ Quantification of water ・ Quantification of reducing sugar by Rain-Ainon method ・ Calculation of reducing sugar content (DE value,%) calculated as glucose

(II) Sample preparation and titer determination (II-A) Sample preparation (II-1) Standard invert sugar solution Weigh accurately 4.75 g of sucrose (reagent) and use 90 mL of water to measure 500 mL. Transfer to a measuring flask. To this, 5 mL of hydrochloric acid (specific gravity 1.18) is added, and the mixture is left at 20 to 30 ° C. for 3 days, then water is added to the volume, and the mixture is stored in a cool and dark place. 50 mL of the flask is placed in a 200 mL volumetric flask, neutralized with a 1 mol / L sodium hydroxide solution using phenolphthalein as an indicator, and then water is added to control the volume. This is used as an invert sugar solution to determine the titer of Fehling's solution.
(II-2) Methylene blue solution Dissolve 1 g of 1% methylene blue in water to make 100 mL.
(II-3) Fehling solution A solution: copper sulfate _{(CuSO 4 · 5H 2 O)} 34.639g and 500mL dissolved in water and filtered after standing for 2 days.
Solution B: Sodium potassium sodium tartrate and _{(KNaC 4 H 4 O 6 ·} 4H 2 O) 173g hydroxide 50g and 500mL dissolved in water, which is filtered after standing for 2 days.

(II-B) Determination of Fehling's solution titer Take 5.0 mL of Fehling's solution A solution and 5 mL of B solution in a 200 mL Erlenmeyer flask, and add 19.5 mL of standard invert sugar solution using a 50 mL burette. After boiling for 2 minutes on an electric heater, 4 drops of methylene blue solution is added, and the standard invert sugar solution is dropped while boiling, and the end point is where the blue color disappears. Titration is completed within 3 minutes of beginning to boil. This titration is performed 3 times and the average value is calculated. However, the average value of 3 times is taken as the titration value, but the difference between each titration value is within 0.1 mL. In addition, the fourth decimal place of the titer is rounded off to keep it within the range of 1 ± 0.02.

[In the formula, A indicates the amount (mL) of the consumed standard invert sugar solution. ]

(III) Preparation of sample The analysis sample is prepared as follows according to the properties of the sample.
(III-1) Liquid sample If crystals or lumps are precipitated in the liquid, put them in a closed container, immerse them in a water bath at 60 to 70 ° C to dissolve them, shake them well, mix them, and then cool them to room temperature. To do.
(III-2) Solid sample Make powder or crystal, crush if there is a lump, and mix well.

(IV) Quantification of water content The water content is quantified by the following method depending on the properties of the sample.
(IV-1) Liquid sample As a drying aid, take about 15 g of sea sand in a weighing bottle in advance and dry it with a glass rod in a dryer at 105 ° C to determine the constant amount. Next, weigh accurately the amount equivalent to about 2 g of the uniform sample prepared in (III) above as a solid content, add a small amount of water if necessary until the whole is immersed, and stir occasionally with a glass rod on the water bath. Heat with to volatilize most of the water. Further, it is stirred occasionally in a dryer at 105 ° C., dried until almost dry, then transferred to a vacuum dryer and dried at 70 ° C. for 4 hours. Allow to cool to room temperature in a desiccator and then weigh. Vacuum drying is repeated for 1 hour to obtain a constant amount. When the weight loss changes to 2 mg or less, it is considered that the constant dose has been reached.
(IV-2) Solid sample About 2 g of the uniform sample prepared in (III) above is accurately weighed in a pre-constant weight weighing bottle and dried in a vacuum dryer at 70 ° C. for 4 hours. Next, it is allowed to cool to room temperature in a desiccator and then weighed. Further, vacuum drying is repeated for 1 hour each, and when the weight loss changes to 2 mg or less, it is considered that the constant dose has been reached.
(IV-3) Calculation of water content The water content in the sample is calculated by the following formula. Numbers are rounded to the first decimal place.

[In the formula, W ₀ indicates the amount of sample collected (g), and W ₁ indicates the weight (g) of the sample after drying. ]

(V) Quantification of DE value (V-1) Preparation of test solution Weigh accurately about 10 g of the uniform sample prepared in (III) above, dissolve it in water, transfer it to a 500 mL volumetric flask, and add water. Set and use as a test solution.
(V-2) Titration operation Take 5.0 mL of Fehling's solution A solution and 5 mL of B solution into a 200 mL Erlenmeyer flask, add 15 mL of the test solution prepared in (V-1) using a 50 mL volume burette, and add (II-). Titrate according to the procedure in B), and use this as a preliminary titration. Further, in the same manner, add an amount of the test solution about 1 mL less than the titration constant obtained by the preliminary titration, and titrate according to the procedure of (II-B). Multiply the consumption of the test solution obtained here by the titer of the Fehling's solution, and from this value, use the rain-Ainon sugar amount table (glucose) shown in Table 1 to determine the reducing sugar concentration (DE value, mg / 100 mL) of glucose. Ask as.
(V-3) Calculation of DE value The DE value calculated as glucose in the dry state of the sample is calculated by the following formula. Numbers are rounded to the first decimal place.

[In the formula,
D _S indicates rain Einon sugar amount table shown in Table 1 (glucose) glucose amount in the test solution 100mL was determined using the (mg),
M indicates the water content (%) of the sample weighed in (IV).
S indicates the collected amount (g) of the sample weighed in (V-1). ]

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

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

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

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

A standard solution having a known concentration was prepared using a standard product of astragalin, and the retention time was measured by subjecting it to high performance liquid chromatography analysis under the above analytical conditions, and a calibration curve was prepared.
-Astragalin: 18.2 minutes Each component in the sample solution was quantified using the peaks that matched the retention time as astragalin.

Examples 1-5, Comparative Examples 1 and 2, and Reference Examples 1 and 2.
Each component shown in Table 2 was uniformly mixed to obtain an instant powdered beverage. The obtained instant powdered beverage was analyzed and sensory evaluated. The results are shown in Table 2. All of the obtained instant powdered beverages had a solid content of 97.0% by mass.

Sensory evaluation 1
"Unpleasant taste" when 1 g of the instant powdered beverage obtained in each of the above Examples, Comparative Examples and Reference Examples was dissolved in 100 mL of hot water at 80 ° C. to prepare a reduced beverage, and each reduced beverage was drunk. A sensory test was conducted by four specialized panels. The sensory test was conducted after each panelist agreed to use the following evaluation criteria for "unpleasant taste". Then, the average value of the scores of the specialized panels was calculated. The average score shall be rounded to the first decimal place.

Evaluation Criteria for Unpleasant Taste The unpleasant taste of the reduced beverage of Comparative Example 1 was rated as "1" from the viewpoint of whether or not the unpleasant taste was felt when drunk, and the unpleasant taste of the reduced beverage of Example 3 The taste score was evaluated as "5". The specific evaluation criteria are as follows.
1: I feel a strong unpleasant taste 2: I feel an unpleasant taste 3: I feel a little unpleasant taste 4: I feel almost no unpleasant taste 5: I do not feel an unpleasant taste

Examples 6 to 8 and Comparative Example 3
Each component shown in Table 3 was uniformly mixed to obtain an instant powdered beverage. The obtained instant powdered beverage was analyzed and sensory evaluated. The sensory evaluation was carried out on the reduced beverage prepared by the same method as in Example 1 according to the same criteria as in the sensory evaluation 1. The results are shown in Table 3 together with the results of Reference Example 1. All of the obtained instant powdered beverages had a solid content of 97.0% by mass.

Example 9 and Comparative Example 4
Each component shown in Table 4 was uniformly mixed to obtain an instant powdered beverage. The obtained instant powdered beverage was analyzed and sensory evaluated. The sensory evaluation was carried out on the reduced beverage prepared by the same method as in Example 1 according to the same criteria as in the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1. All of the obtained instant powdered beverages had a solid content of 97.0% by mass.

Example 10 and Comparative Example 5
Each component shown in Table 5 was uniformly mixed to obtain an instant powdered beverage. The obtained instant powdered beverage was analyzed and sensory evaluated. The sensory evaluation was carried out on the reduced beverage prepared by the same method as in Example 1 according to the same criteria as in the sensory evaluation 1. The results are shown in Table 5 together with the results of Reference Example 1. All of the obtained instant powdered beverages had a solid content of 97.0% by mass.

Examples 11 to 13, Comparative Examples 6 to 8 and Reference Example 3
Each component shown in Table 6 was uniformly mixed to obtain an instant powdered beverage. The obtained instant powdered beverage was analyzed and sensory evaluated. The sensory evaluation was carried out after agreeing that the unpleasant taste score of the reduced beverage obtained in Reference Example 3 was set to "2" for the reduced beverage prepared by the same method as in Example 1. In addition, the evaluation criteria were evaluated in the same five stages as the sensory evaluation 1. Then, the average value of the scores of the specialized panels was calculated. The average score shall be rounded to the first decimal place. The results are shown in Table 6. All of the obtained instant powdered beverages had a solid content of 97.0% by mass.

Examples 14 and 15, Comparative Examples 9 and 10 and Reference Examples 4 and 5
Each component shown in Table 7 was uniformly mixed to obtain an instant powdered beverage. The obtained instant powdered beverage was analyzed and sensory evaluated. In the sensory evaluation, after each reduced beverage was prepared by the same method as in Example 1, the reduced beverages of Example 14, Comparative Example 9 and Reference Example 4 were subjected to the unpleasant taste of the reduced beverage obtained in Comparative Example 9. With respect to the reduced beverages of Example 15, Comparative Example 10 and Reference Example 5, the score of the reduced beverage obtained in Comparative Example 10 was agreed to be "1". Carried out. In addition, the evaluation criteria were evaluated in the same five stages as the sensory evaluation 1. Then, the average value of the scores of the specialized panels was calculated. The average score shall be rounded to the first decimal place. The results are shown in Table 7 together with the results of Example 3, Comparative Example 1 and Reference Example 1. All of the obtained instant powdered beverages had a solid content of 97.0% by mass.

Example 16, Comparative Example 11 and Reference Example 6
Each component shown in Table 8 was uniformly mixed to obtain an instant powdered green tea beverage. The obtained instant powdered green tea beverage was analyzed and sensory evaluated.

Sensory evaluation 2
1 g of the instant powdered green tea beverage obtained in each of the above Examples, Comparative Examples and Reference Examples was dissolved in 100 mL of hot water at 80 ° C. to prepare a reduced beverage. The reduced beverage was prepared by slowly pouring hot water over 30 seconds so that the instant powdered green tea beverage would not become lumpy, and stirring well with a chasen to dissolve it uniformly. For the sensory evaluation, four specialized panels conducted a sensory test on the "unpleasant taste" when each reduced beverage was drunk. The sensory test was carried out after each panelist agreed to give the unpleasant taste score of the reduced beverage obtained in Comparative Example 11 to "1". In addition, the evaluation criteria were evaluated in the same five stages as the sensory evaluation 1. Then, the average value of the scores of the specialized panels was calculated. The average score shall be rounded to the first decimal place. The results are shown in Table 8. All of the obtained instant powdered green tea beverages had a solid content of 97.0% by mass.

Example 17, Comparative Example 12 and Reference Example 7
0.2 g of xanthan gum was added to 9 mL of warm water heated to 80 ° C. and completely dissolved to prepare a potion stock solution. Next, a powder composition in which components other than xanthan gum among the components shown in Table 9 were uniformly mixed was added to the potion stock solution and completely dissolved. The obtained undiluted portion was poured into a container (polystyrene, volume: 15 mL, diameter 43 x height 26 mm), the air in the headspace was replaced with nitrogen gas, and the mixture was sealed with a lid to produce a containered portion. The obtained potion in a container was analyzed and sensory evaluated. The sensory evaluation was prepared by diluting 10 g of the potions obtained in each Example, Comparative Example and Reference Example with 90 mL of hot water at 80 ° C., and regarding the "unpleasant taste" when each reduced beverage was drunk. , Four specialized panels conducted a sensory test. The sensory test was carried out after each panelist agreed to give the unpleasant taste score of the reduced beverage obtained in Comparative Example 12 to "1". In addition, the evaluation criteria were evaluated in the same five stages as the sensory evaluation 1. Then, the average value of the scores of the specialized panels was calculated. The average score shall be rounded to the first decimal place. The results are shown in Table 9.

Examples 18 and 19, Comparative Examples 13 and 14 and Reference Examples 8 and 9
Each component shown in Table 10 is uniformly mixed, and then using a single-shot tableting machine (manufactured by RIKEN), a ring-shaped punch with a hole diameter of 14 mm is used to lock the tablet with a mass of 1 g / tablet, and a circular tablet is used. Got The obtained tablets were analyzed and sensory evaluated. The solid content of each of the obtained tablets was 97.0% by mass.

Sensory evaluation 3
One tablet obtained in each of the above Examples, Comparative Examples and Reference Examples was contained in the mouth without water, and immediately after being contained in the cavity, it was chewed and the tablet completely disappeared in the mouth by saliva. , 4 specialized panels conducted a sensory test. In the sensory test, each panelist agreed to use the following evaluation criteria for "unpleasant taste". Then, the average value of the scores of the specialized panels was calculated. The average score shall be rounded to the first decimal place.

Evaluation Criteria for Unpleasant Taste The unpleasant taste is the score of the unpleasant taste of the tablets of Comparative Example 13 for the tablets of Example 18, Comparative Example 13 and Reference Example 8 from the viewpoint of whether or not the unpleasant taste is felt when taken. Was set to "1", and for the tablets of Example 19, Comparative Example 14 and Reference Example 9, the unpleasant taste score of the tablets obtained in Comparative Example 14 was evaluated as "1". The specific evaluation criteria are as follows.
1: I feel a strong unpleasant taste 2: I feel an unpleasant taste 3: I feel a little unpleasant taste 4: I feel almost no unpleasant taste 5: I do not feel an unpleasant taste

Example 20, Comparative Example 15 and Reference Example 10
0.3 g of agar was added to 100 mL of warm water heated to 80 ° C., and the mixture was completely dissolved by stirring with a stirrer while maintaining the temperature for 10 minutes. Then, all the remaining components shown in Table 11 were added, and the mixture was further stirred for 5 minutes to completely dissolve the jelly stock solution. Next, 40 g of the obtained undiluted jelly solution was poured into a container (styrene resin plastic cup, capacity: 70 mL, outlet inner diameter: 5 cm) and cooled to 10 ° C. or lower in a refrigerator to obtain a jelly food. The obtained jelly food was analyzed and sensory evaluated.

Sensory evaluation 4
About "discomfort" when 3 g of the jelly foods obtained in each of the above Examples, Comparative Examples and Reference Examples was scooped up with a teaspoon, contained in the oral cavity, mixed with saliva with the tongue and completely disappeared. , Four specialized panels conducted sensory tests. In the sensory test, each panelist agreed to use the following evaluation criteria for "unpleasant taste". Then, the average value of the scores of the specialized panels was calculated. The average score shall be rounded to the first decimal place.

Evaluation Criteria for Unpleasant Taste The unpleasant taste was evaluated as "1" on the jelly food of Comparative Example 15 from the viewpoint of whether or not the unpleasant taste was felt when ingested. The specific evaluation criteria are as follows.
1: I feel a strong unpleasant taste 2: I feel an unpleasant taste 3: I feel a little unpleasant taste 4: I feel almost no unpleasant taste 5: I do not feel an unpleasant taste

From Tables 2 to 11, it is unpleasant to add a specific amount of (A) dextrin and (B) caffeine in a specific amount ratio, and then further add a specific amount of (C) kaempferol monoglucoside. It can be seen that an oral composition with suppressed taste can be obtained.

Claims (6)

The following components (A), (B) and (C);
(A) contains dextrin (B) caffeine having a DE value of 1 to 40 , and (C) kaempferol monoglucoside.
The content of the component (A) in the solid content is 10% by mass or more,
The content of the component (C) in the solid content is 0.01 to 1% by mass, and
The mass ratio [(B) / (A)] of the component (A) to the component (B) is 0.001 to 0.2.
Oral composition. The oral composition according to claim 1, wherein the content of the component (B) in the solid content is 0.1 to 5% by mass. The oral composition according to claim 1 or 2, wherein the DE value of the component (A) is 2 to 40. The oral composition according to any one of claims 1 to 3, wherein the component (C) is astragalin. The oral composition according to any one of claims 1 to 4, wherein the mass ratio [(C) / (B)] of the component (B) to the component (C) is 0.004 to 0.5. The oral composition according to any one of claims 1 to 5, which is a tablet, granule, jelly food or concentrated beverage.