JP7325971B2 - solid oral composition - Google Patents

Description

The present invention relates to solid oral compositions.

Ornithine is a kind of amino acid, and since it has various health functions, many foods and drinks containing ornithine have been put on the market in recent years (Patent Documents 1 to 3).

In addition, sourness is one of the five basic tastes along with sweetness, saltiness, bitterness, and umami, and is an extremely important element for composing the flavor of food and drink. Acidulants are often used for the purpose of imparting such a sour taste to food and drink (Patent Document 4).

JP 2012-131735 A JP 2010-148453 A JP 2015-12819 A Patent No. 3481245

The present inventors have found that the addition of ornithine to a solid oral composition containing an acidulant not only enhances the sourness due to ornithine, but also presents the problem that the sourness lasts excessively and the refreshing feeling is impaired. I found And it turned out that such a problem is a problem peculiar to an oral composition having a solid product form.
An object of the present invention is to provide an acidulant-containing solid oral composition having a high ornithine content and improved acidity persistence.

In view of the above problems, the present inventors have conducted intensive research and have surprisingly found that ornithine and / or a salt thereof in a solid oral composition containing ornithine and / or a salt thereof and a specific amount of acidulant By containing caffeine in a specific amount ratio and controlling the amount ratio of ornithine and / or its salt and acidulant within a specific range, it is possible to improve the sustained sour taste enhanced by ornithine. Ta.

Thus, the present invention provides the following components (A), (B) and (C);
(A) at least one selected from ornithine and salts thereof;
(B) caffeine, and (C) acidulant 0.3 to 50% by mass
contains
The mass ratio [(B)/(A)] of component (A) to component (B) is 0.001 to 0.35,
The mass ratio [(A)/(C)] between component (A) and component (C) is 0.05 to 50.
A solid oral composition is provided.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an acidulant-containing solid oral composition having a high ornithine content and improved sourness persistence.

As used herein, the term "solid oral composition" refers to a solid product to be orally ingested. The form of the solid oral composition is not particularly limited as long as it is solid at room temperature (20° C.±15° C.). can. Among them, the product form of the solid oral composition is preferably powder, granule or tablet, more preferably powder or tablet. The solid content in the solid 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 even more preferably 97% by mass or more. The upper limit of the solid content is not particularly limited, and may be 100% by mass. As used herein, the term "solid content" refers to the mass of the residue after drying the sample with an electric constant temperature dryer at 105°C for 3 hours and removing volatile substances.

The solid oral composition of the present invention contains at least one selected from ornithine and salts thereof as component (A).
Component (A) may be L-form, D-form, or a mixture thereof (for example, racemate), but L-form is preferred. Component (A) may be a naturally derived product, a chemically synthesized product, or a commercially available product. Naturally derived products include, for example, extracts from freshwater clams, and chemically synthesized products include, for example, those produced by fermentation, and may be purified by column chromatography or the like, if necessary.

Salts of ornithine include, for example, acid addition salts, amino acid addition salts, organic amine addition salts, ammonium salts, metal salts and the like. Acid addition salts include, for example, inorganic acid salts such as hydrochlorides, sulfates, nitrates and phosphates, acetates, maleates, fumarates, citrates, malate, lactates, α-ketoglutarate. Examples include organic acid salts such as acid salts, gluconates, and caprylate. Examples of amino acid salts include glycine salts, phenylalanine salts, lysine salts, aspartates, and glutamates, and examples of organic amine addition salts include morpholine salts and piperidine salts. Examples of ammonium salts include ammonium salts and tetramethylammonium salts. Examples of metal salts include alkali metal salts such as sodium salts and potassium salts, alkaline earth metal salts such as magnesium salts and calcium salts, Aluminum salts, zinc salts and the like can be mentioned. You may use the salt of ornithine in combination of 2 or more types.

Among them, ornithine salts are preferable as component (A), ornithine acid addition salts and ornithine amino acid salts are more preferable, and L-ornithine hydrochloride and L-ornithine L-aspartate are more preferable.

The content of component (A) in the solid oral composition of the present invention is preferably 1% by mass or more, more preferably 2% by mass or more, and still more preferably 3% by mass or more, from the viewpoint of enhancing ornithine and physiological effects. , More preferably 4% by mass or more, more preferably 6% by mass or more, particularly preferably 8% by mass or more, and from the viewpoint of suppressing the enhancement of acidity by ornithine, preferably 60% by mass or less, 30% by mass or less It is more preferably 25% by mass or less, even more preferably 18% by mass or less, even more preferably 15% by mass or less, and even more preferably 13% by mass or less. The content range of component (A) in the solid oral composition of the present invention is preferably 1 to 60% by mass, more preferably 2 to 30% by mass, and still more preferably 3 to 30% by mass. % by mass, more preferably 4 to 25% by mass, more preferably 6 to 18% by mass, even more preferably 6 to 15% by mass, and even more preferably 8 to 13% by mass . In addition, when the component (A) is in the form of a salt, the content of the component (A) is a value converted to free ornithine. In addition, the content of component (A) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, for example, an amino acid analyzer can be used. Concretely, the method described in the examples below can be mentioned. In order to match the detection range of the instrument, the sample should be freeze-dried, or contaminants should be removed from the sample to match the resolution of the instrument. may be applied.

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

The content of the component (B) in the solid oral composition of the present invention is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, more preferably 0.03% by mass, from the viewpoint of improving the feeling of sustained sourness. More preferably 0.07% by mass or more, particularly preferably 0.07% by mass or more, and from the viewpoint of suppressing bitterness derived from caffeine, preferably 5% by mass or less, more preferably 3% by mass or less, and 2.5% by mass or less is more preferable, 1.5% by mass or less is more preferable, 0.8% by mass or less is still more preferable, 0.3% by mass or less is even more preferable, and 0.1% by mass or less is particularly preferable. The content range of component (B) in the solid oral composition of the present invention is preferably 0.005 to 5% by mass, more preferably 0.01 to 3% by mass, and still more preferably 0.03 to 2.5% by mass, more preferably 0.07 to 1.5% by mass, still more preferably 0.07 to 0.8% by mass, still more preferably 0.07 to It is 0.3% by mass, particularly preferably 0.07 to 0.1% by mass. In addition, when the component (B) is in the form of a hydrate, the content of the component (B) is a value converted to an anhydride. In addition, the content of the component (B) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, for example, it can be analyzed by liquid chromatography. . Concretely, the method described in the examples below can be mentioned. In order to match the detection range of the instrument, the sample should be freeze-dried, or contaminants should be removed from the sample to match the resolution of the instrument. may be applied.

The solid oral composition of the present invention contains an acidulant as component (C).
Component (C) may be an organic acid, an inorganic acid, or a salt thereof, and is not particularly limited as long as it is commonly used in food and drink. Component (C) can be contained singly or in combination of two or more.
Examples of organic acids include citric acid, gluconic acid, malic acid, tartaric acid, ascorbic acid, succinic acid, lactic acid, fumaric acid, adipic acid, phytic acid, and fumaric acid. Moreover, as an inorganic acid, phosphoric acid etc. are mentioned, for example. Salts include, for example, alkali metal salts such as potassium and sodium. Among them, one or more selected from citric acid, malic acid, tartaric acid and salts thereof are preferred from the viewpoint of sour taste, and one or more selected from citric acid, malic acid and tartaric acid are preferred. More preferred.

The content of component (C) in the solid oral composition of the present invention is 0.3 to 50% by mass, preferably 0.5% by mass or more, and 0.7% by mass or more from the viewpoint of imparting sourness. is more preferably 1.2% by mass or more, particularly preferably 1.5% by mass or more, and from the viewpoint of acidity balance, preferably 40% by mass or less, more preferably 30% by mass or less, 20% by mass The following is more preferable, 10% by mass or less is more preferable, and 4% by mass or less is particularly preferable. The range of content of component (C) in the solid oral composition of the present invention is preferably 0.5 to 40% by mass, more preferably 0.5 to 30% by mass, and still more preferably It is 0.7 to 20% by mass, more preferably 1.2 to 10% by mass, and even more preferably 1.5 to 4% by mass.

In the solid oral composition of the present invention, the mass ratio [(B)/(A)] of component (A) to component (B) is 0.001 to 0.35, and the sourness persistence is improved. From the point of view, it is preferably 0.0015 or more, more preferably 0.003 or more, and still more preferably 0.006 or more, and from the viewpoint of suppressing the increase in acidity due to ornithine, it is preferably 0.3 or less, and more 0.25 or less. It is preferably 0.15 or less, and more preferably 0.15 or less. The range of the mass ratio [(B)/(A)] is preferably 0.0015 to 0.3, more preferably 0.0015 to 0.25, and still more preferably 0.003 to 0. .15, particularly preferably 0.006 to 0.15.

The solid oral composition of the present invention has a mass ratio of component (A) to component (C) [(A)/(C)] of 0.05 to 50, but from the viewpoint of enhancing ornithine and physiological effects , 0.1 or more is preferable, 0.3 or more is more preferable, 1.0 or more is more preferable, 1.5 or more is even more preferable, 2.5 or more is particularly preferable, and ornithine enhances and suppresses sourness From a viewpoint, 30 or less are preferable, 15 or less are more preferable, and 10 or less are still more preferable. The range of the mass ratio [(A)/(C)] is preferably 0.1 to 30, more preferably 0.3 to 15, still more preferably 1.0 to 10, and more It is more preferably 1.5-10, and even more preferably 2.5-10.

The solid oral composition of the present invention can contain non-polymeric catechins as component (D). Here, "(D) non-polymer catechins" as used herein means non-gallates such as catechin, gallocatechin, epicatechin and epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin. It is a general term for gallate bodies such as catechin gallate. In the present invention, at least one of the eight non-polymer catechins should be contained. The origin of the component (D) is not particularly limited as long as it is commonly used in the field of food and drink. good.

The content of the component (D) in the solid oral composition of the present invention is preferably 0.2% by mass or more, more preferably 2.0% by mass or more, from the viewpoint of improving the persistence of sourness, and suppresses bitterness and astringency. From the viewpoint of, 20% by mass or less is preferable, and 5% by mass or less is more preferable. The content range of component (D) is preferably 0.2 to 20% by mass, more preferably 2.0 to 5% by mass, in the solid oral composition of the present invention. The content of component (D) is defined based on the total amount of the eight non-polymer catechins. In addition, the content of the component (D) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, for example, it can be analyzed by liquid chromatography. be. Concretely, the method described in the examples below can be mentioned. In order to match the detection range of the instrument, the sample should be freeze-dried, or contaminants should be removed from the sample to match the resolution of the instrument. may be applied.

Moreover, the solid oral composition of the present invention can contain an acceptable carrier as necessary. Examples of carriers include excipients (e.g., starch or starch hydrolysates such as dextrin, monosaccharides such as glucose, galactose and fructose, disaccharides such as sucrose, lactose, lactose and palatinose, maltitol, xylitol, sorbitol, sugar alcohols such as reduced palatinose); binders (e.g., hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.); disintegrants (e.g., carmellose, carme Calcium sucrose, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropyl cellulose, etc.); Lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide) etc.); flavoring agents (e.g., stevia, etc.); mentioned.

Among them, excipients are preferably used as carriers, and among excipients, one or more selected from dextrin and sugar alcohol are preferable. As used herein, "dextrin" is a type of starch hydrolyzate, and is a compound obtained by partially hydrolyzing starch by acid treatment or heat treatment to reduce the molecular weight. When the excipient is dextrin, the dextrin may have glycosidic linkages linked in a chain, a cyclic linkage, or a mixture thereof, and the method of sugar linkage is not particularly limited. Also, the dextrose equivalent (DE) of the dextrin is preferably 1-40, more preferably 2-30, even more preferably 3-20, and even more preferably 3-16. Examples of analytical methods for dextrin and dextrose equivalent (DE) include the SOMOGYI method.

When the excipient is a sugar alcohol, examples include erythritol, xylitol, mannitol, sorbitol, maltitol, isomaltitol, lactitol, palatinit and the like. Sugar alcohol can use 1 type(s) or 2 or more types.

The content of the carrier can be appropriately set depending on the type of carrier within a range that does not impair the object of the present invention.

The solid oral composition of the present invention may optionally contain sweeteners, acidulants, carbon dioxide, flavors, vitamins, minerals, antioxidants, various esters, emulsifiers, preservatives, seasonings, tea extracts, fruit juice extracts, and vegetables. One or more additives such as extracts, nectar extracts and quality stabilizers can be contained. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

Preferred embodiments of the solid oral composition of the present invention include food and drink. Examples of food and drink products include, but are not limited to, instant beverages; jelly, gummies, candies, snacks, biscuits, chocolates, and confectionery such as rice crackers. Food and drink can also be health foods (foods with nutrient function claims, foods for specified health uses, dietary supplements, health supplements, supplements, etc.). Among them, granules, tablets, capsules, powders, pills, chewables, lozenges and the like are preferred.

Moreover, the solid oral composition of the present invention may be added to food and drink.
Food and drink to which the solid oral composition of the present invention is added is not particularly limited, but examples include carbonated drinks, fruit juice drinks, vegetable juices, sports drinks, energy drinks, coffee drinks, cocoa drinks, tea drinks, milk drinks, and lactic acid bacteria drinks. , general beverages such as soymilk beverages, desserts such as yogurt, jelly, pudding, mousse, and soft sweet bean jelly, frozen desserts such as ice cream, lacto ice, ice milk, sherbet, cakes, cookies, biscuits, chocolate, pies, crackers, snacks , chewing gum, hard candy, soft candy, nougat, jelly beans, gummies, steamed buns, rice crackers, kakimochi, rice crackers, sweets such as sweet bean jelly, seasonings such as sauces, tomato ketchup, sauces, mentsuyu, syrups, creams, jams, breads , paste products, processed meat products, retort foods, canned foods, pickles, foods boiled in soy, frozen foods, and the like.

The method of adding the solid oral composition of the present invention is not particularly limited. The solid oral composition may be used for covering products, filling, kneading dough during the manufacturing process, and the like, and the solid oral composition may be contained in food or drink to be finally eaten. Among them, as a suitable addition method, there is a mode of directly sprinkling on food and drink and eating.

The amount of the solid oral composition of the present invention to be added can be appropriately selected depending on the type of food and drink, but the solid oral composition is usually added in an amount of 0.01 to 30 parts by mass, preferably 0.1 part by mass, per 100 parts by mass of the food and drink. 03 to 20 parts by mass, more preferably 0.05 to 15 parts by mass, and even more preferably 0.1 to 10 parts by mass.

The solid oral composition of the present invention can be produced by any suitable method. It can be produced by adjusting the content, mass ratio [(B)/(A)] and mass ratio [(A)/(C)]. The mixing order of component (A), component (B) and component (C) is not particularly limited, and may be added in any order, or the three components may be added simultaneously. As a mixing method, an appropriate method such as stirring or shaking can be adopted, and a mixing device may be used. The mixing method of the mixing device may be a container rotation 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, etc. can be adopted. As the fixed container type, for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluid bed type, a Phillips blender and the like can be adopted. Moreover, it is good also as a granule by a well-known granulation method. Granulation methods include, for example, spray granulation, fluid bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation, and powder coating granulation. In addition, granulation conditions can be appropriately selected depending on the granulation method. In the case of tableting, either wet tableting or dry tableting can be used, and a known compression molding machine can be used.

1. Analysis of Ornithine and Its Salts After accurately weighing 0.5 g of a sample, 25 mL of a 10 w/v % sulforsalicylic acid solution is added, and then a 3 mol/L sodium hydroxide solution is added and mixed. After that, it was adjusted to pH 2.2 with a sodium citrate buffer solution, and the volume was adjusted to 100 mL. After filtration through a membrane filter (GL Chromatodisc 13A, pore size 0.2 μm, GL Sciences Inc.), amino acid automatic analysis was performed. Offer to

Amino acid automatic analyzer operating conditions/model: JLC-500/V (JEOL Ltd.)
・Column: LCR-6, φ4 mm × 120 mm (JEOL Ltd.)
・ Mobile phase: lithium citrate buffer (P-12 to P-15, P-21) (JEOL Ltd.)
・Reaction solution: Ninhydrin coloring solution kit for JEOL-II (Wako Pure Chemical Industries, Ltd.)
・ Flow rate: mobile phase 0.50 mL / min, reaction liquid 0.30 mL / min
・Measurement wavelength: 570 nm

2. Analysis of caffeine A sample dissolved and diluted with pure water was subjected to a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), and a packed column for octadecyl group-introduced liquid chromatography (L-Column TM ODS, 4.6 mmφ× 250 mm: manufactured by the Chemical Evaluation and Research Institute) is attached, and the column is measured at a temperature of 35°C by the gradient method. Mobile phase A solution is a distilled aqueous solution containing 0.1 mol/L of acetic acid, B solution is an acetonitrile solution containing 0.1 mol/L of acetic acid, the flow rate is 1 mL/min, the sample injection amount is 10 μL, and the UV detector wavelength is It is carried out under the condition of 280 nm. The gradient conditions are as follows.

Concentration gradient conditions (volume %)
Time Concentration of liquid A Concentration of liquid B 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. Analysis of Acidulant Analysis of Carboxylic Acid 5 mL of 5% perchloric acid is added to 10 g of sample, and the volume is adjusted to 50 mL with water. If necessary, dilute this with water so that it falls within the range of the calibration curve for each carboxylic acid, and prepare a test solution. A test solution is injected into a high-performance liquid chromatograph, electrical conductivity is measured, and various carboxylic acids are calculated from a calibration curve.

・ Separation column: Shim-pack SCR-102H (manufactured by Shimadzu Corporation)
・Mobile phase: 5 mmol/L p-toluenesulfonic acid ・Detection reagent: 5 mmol/L p-toluenesulfonic acid,
100 μmol/L EDTA,
20 mmol/L Bis-Tris buffer Injection volume: 10 μL
・ Flow rate: 0.8 mL / min ・ Electrical conductivity detector: CDD-10AVP (manufactured by Shimadzu Corporation)
・Temperature: 40℃

4. Analysis of non-polymer catechins A sample dissolved and diluted with pure water was analyzed using a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) using an octadecyl group-introduced packed column for liquid chromatography (L-Column TM ODS, 4). 0.6 mmφ×250 mm: manufactured by the Chemical Evaluation and Research Institute) is attached, and the measurement is performed by the gradient method at a column temperature of 35°C. Mobile phase A solution is a distilled aqueous solution containing 0.1 mol/L of acetic acid, B solution is an acetonitrile solution containing 0.1 mol/L of acetic acid, the flow rate is 1 mL/min, the sample injection amount is 10 μL, and the UV detector wavelength is It is carried out under the condition of 280 nm. The gradient conditions are as follows.

Concentration gradient conditions (volume %)
Time Concentration of liquid A Concentration of liquid B 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%

5. Sensory Evaluation “Standard Solid Oral Compositions with Sustained Feeling” shown in Table 1, in which ornithine hydrochloride and citric acid were used to adjust the strength of the sustained sour taste to five levels, were prepared. Then, four expert panelists agreed on the scores shown in Table 1 for each concentration of the "sustained-feeling standard solid oral composition", and sensory tests were conducted according to the following procedure. First, each expert panel ingested the "continuous feeling standard solid oral composition" in descending order of ornithine concentration, and memorized the intensity of the sour taste lasting feeling. Next, each expert panel ingested each standard solid oral composition with long-lasting sensation, evaluated the degree of long-lasting sourness, and determined the one with the closest sour-lasting sensation from among the "standard solid oral compositions with long-lasting sensation." do. Then, based on the scores determined by each expert panel, the final score was decided in units of "0.5" through discussion. The score means that the smaller the number, the longer the acidity lasts, while the larger the number, the better the sourness lasts.

Examples 1 to 6 and Comparative Examples 1 and 2
Each component shown in Table 2 was uniformly mixed to prepare each solid oral composition. Analysis and sensory evaluation were performed on the obtained solid oral composition. The results are also shown in Table 2.

Examples 7-10 and Comparative Examples 3-5
Each component shown in Table 3 was uniformly mixed to prepare each solid oral composition. Analysis and sensory evaluation were performed on the obtained solid oral composition. The results are also shown in Table 3.

Examples 11-14 and Comparative Examples 6-9
Each component shown in Table 4 was uniformly mixed to prepare each solid oral composition. Analysis and sensory evaluation were performed on the obtained solid oral composition. The results are shown in Table 4 together with the results of Example 3 and Comparative Example 1.

Examples 15 and 16
Each component shown in Table 5 was uniformly mixed to prepare each solid oral composition. Analysis and sensory evaluation were performed on the obtained solid oral composition. The results are shown in Table 5 together with the results of Example 3.

Example 17 and Comparative Example 10
Each component shown in Table 6 was uniformly mixed to prepare each solid oral composition. Analysis and sensory evaluation were performed on the obtained solid oral composition. The results are also shown in Table 6.

Example 18
Each component shown in Table 7 was uniformly mixed to prepare each solid oral composition. Analysis and sensory evaluation were performed on the obtained solid oral composition. The results are shown in Table 7 together with the results of Example 3 and Comparative Example 1.

From Tables 2 to 7, ornithine and / or a salt thereof and a solid oral composition containing an acidulant, containing caffeine in a certain amount ratio with respect to ornithine and / or a salt thereof, ornithine and / or It can be seen that by controlling the amount ratio of salt and acidulant within a specific range, it is possible to improve the persistence of sourness enhanced by ornithine.

Claims (7)

the following components (A), (B) and (C);
(A) at least one selected from ornithine and salts thereof;
(B) caffeine, and (C) acidulant 0.3 to 5 % by mass
contains
The mass ratio [(B)/(A)] of component (A) to component (B) is 0.001 to 0.35,
mass ratio [(A)/(C)] of component (A) to component (C) is 1.0 to 30 ;
Solid oral composition. The solid oral composition according to claim 1, wherein the content of component (A) is 1-60% by mass. 3. The solid oral composition according to claim 1, wherein the content of component (B) is 0.005-5% by mass. The solid oral composition according to any one of claims 1 to 3, wherein component (C) is one or more selected from citric acid, malic acid, tartaric acid and salts thereof. The solid oral composition according to any one of claims 1 to 4, further comprising non-polymer catechins as component (D), wherein the content of component (D) is 0.2 to 20% by mass. A solid oral composition according to any one of claims 1 to 5, which is a powder or tablet. The solid oral composition according to any one of claims 1 to 6, which is a food or drink.