JP7349326B2 - Oral composition - Google Patents

Description

TECHNICAL FIELD This invention relates to oral compositions.

High-intensity sweeteners are widely used in foods and drinks as low-calorie sweeteners. However, since high-intensity sweeteners tend to lack body and richness compared to sugar, many consumers are dissatisfied with the taste quality of products using high-intensity sweeteners. Therefore, as a technique for improving the taste quality of high-intensity sweeteners, a method has been proposed, for example, in which dextrin derived from potatoes and having a DE of 2 or more and less than 5 is added to high-intensity sweeteners (patent Reference 1). In addition, by coexisting with sucralose at least one sweet component selected from the group consisting of fructose, non-reducing disaccharides, sugar alcohols, beet oligosaccharides, licorice extracts, stevia extracts, rhamnose, and thaumatin, sucralose There is also a report that it is possible to improve the sweetness of .

On the other hand, caffeine is known to have physiological effects such as improving lipid energy metabolism and motor function, and the demand for beverages containing caffeine has increased in recent years.

Japanese Patent Application Publication No. 2012-130336 Japanese Patent Application Publication No. 2014-100146

In order to develop low-calorie foods and drinks that contain caffeine as a functional ingredient, the present inventors added a high-intensity sweetener to a caffeine-containing food and drink, and found that the original high-intensity sweetener It has been found that there is a problem in that the degree of sweetness is lower than the intensity of sweetness.
An object of the present invention is to provide an oral composition containing a high-intensity sweetener that has improved sweetness lowered by caffeine.

In view of the above-mentioned problems, the present inventors have conducted intensive research and have determined that a specific polyphenol to caffeine is added to an oral composition containing a specific amount of a high-intensity sweetener and caffeine in a specific amount ratio. It has been found that the sweetness decreased by caffeine can be improved by controlling Brix.

That is, the present invention comprises the following components (A), (B) and (C);
(A) High-intensity sweetener 3-9% by mass in terms of sucrose concentration
(B) contains 0.001 to 0.03% by mass of caffeine, and (C) astragalin,
The mass ratio [(C)/(B)] of component (B) and component (C) is 0.01 to 3,
Brix is 2.5 or more,
Oral compositions are provided.

According to the present invention, it is possible to provide an oral composition containing a high-intensity sweetener in which the sweetness lowered by caffeine is improved.

The oral composition of the present invention contains a high-intensity sweetener as component (A). As used herein, the term "high-intensity sweetener" refers to an artificial or natural sweetener that has a sweetness from 10 to 1,000 times that of sucrose and that can sweeten foods and drinks with the addition of a trace amount. means sweetener.
Examples of component (A) include sucralose, acesulfame potassium, stevia, aspartame, saccharin, alitame, cyclamate, dultin, neotame, glycyrrhizin, thaumatin, monellin, neohesperidin, and the like. Component (A) can be used alone or in combination of two or more. Among these, one or more types selected from sucralose, acesulfame potassium, stevia, thaumatin, and aspartame are preferred, and one or two or more types selected from sucralose, acesulfame potassium, and stevia are more preferred.

The content of component (A) in the oral composition of the present invention is defined by the concentration in terms of sucrose sweetness. As used herein, "sucrose sweetness conversion concentration" refers to the value obtained by converting the sweetness of an aqueous solution of component (A) at the same concentration as the concentration of component (A) in the oral composition of the present invention into sucrose concentration. . Specifically, by applying the concentration (mass%) of component (A) in the oral composition of the present invention to x in the formula shown in Table 1 below, the concentration of component (A) in terms of sucrose sweetness can be determined. y can be calculated. In addition, the formula shown in Table 1 is calculated by determining the concentration of component (A) having a sweetness equivalent to that of a sucrose aqueous solution of a predetermined concentration, repeating the operation, and calculating the obtained sucrose concentration and component (A). ) was calculated using the least squares method from the measured values. In addition, for high-intensity sweeteners not listed in Table 1, a mathematical formula can be obtained by the least squares method by the same operation, and the sucrose sweetness conversion concentration of the test high-intensity sweetener can be calculated. In addition, when two or more types of component (A) are contained, the sucrose sweetness equivalent concentration of component (A) can be determined as the sum of the sucrose sweetness equivalent concentrations of each high-intensity sweetener used.

The concentration of component (A) in terms of sucrose sweetness in the oral composition of the present invention is 3 to 9% by mass, but from the viewpoint of imparting body and richness, it is preferably 3.5% by mass or more, and 4.0% by mass. It is more preferably at least 4.5% by mass, even more preferably at least 4.5% by mass, and from the viewpoint of good trailing edge, it is preferably at most 8.0% by mass, more preferably at most 7.5% by mass, and 7.0% by mass. The following are more preferable. The range of the sucrose sweetness conversion concentration is preferably 3.5 to 8.0% by mass, more preferably 4.0 to 7.5% by mass, and even more preferably 4.5 to 7.0% by mass. Mass%.

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

The content of component (B) in the oral composition of the present invention is 0.001 to 0.03% by mass, but from the viewpoint of physiological effects, it is preferably 0.002% by mass or more, and 0.0025% by mass or more. is more preferable, 0.003% by mass or more is still more preferable, and from the viewpoint of suppressing bitterness derived from caffeine, 0.025% by mass or less is preferable, 0.02% by mass or less is more preferable, and 0.015% by mass or less. is even more preferable. The content range of component (B) in the oral composition of the present invention is preferably 0.002 to 0.025% by mass, more preferably 0.0025 to 0.02% by mass, More preferably, it is 0.003 to 0.015% by mass. Note that the content of 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. . Specifically, the method described in Examples below may be mentioned. In addition, during measurement, appropriate processing is performed as necessary, such as freeze-drying the sample to match the detection range of the device, or removing impurities from the sample to match the separation capability of the device. It may be applied.

The oral composition of the present invention contains astragalin as component (C). Here, "astragalin" as used herein is a compound in which glucose is bound to the 3-position of kaempferol. Component (C) may be derived from raw materials or may be newly added. In addition, the origin of component (C) is not particularly limited as long as it is commonly used in the field of food and beverages, and for example, it may be a chemically synthesized product or one extracted from a plant containing astragalin.

From the viewpoint of improving sweet taste, the content of component (C) in the oral composition of the present invention is preferably 0.0001% by mass or more, more preferably 0.0002% by mass or more, and 0.0003% by mass or more. More preferably, from the viewpoint of suppressing the astringency derived from astragalin, it is preferably 0.01% by mass or less, more preferably 0.007% by mass or less, and even more preferably 0.005% by mass or less. The content range of component (C) in the oral composition is preferably 0.0001 to 0.01% by mass, more preferably 0.0002 to 0.007% by mass, and even more preferably It is 0.0003 to 0.005% by mass. Note that the content of component (C) 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. . Specifically, the method described in Examples below may be mentioned. In addition, during measurement, appropriate processing is performed as necessary, such as freeze-drying the sample to match the detection range of the device, or removing impurities from the sample to match the separation capability of the device. It may be applied.

In addition, the oral composition of the present invention has a mass ratio [(C)/(B)] of component (B) and component (C) of 0.01 to 3, but from the viewpoint of improving sweetness, 0.03 or more is preferable, 0.06 or more is more preferable, 0.09 or more is still more preferable, and from the viewpoint of suppressing the bitterness derived from astragalin, 2.5 or less is preferable, 2.0 or less is more preferable, 1. It is more preferably 5 or less. The range of the mass ratio [(C)/(B)] is preferably 0.03 to 2.5, more preferably 0.06 to 2.0, and even more preferably 0.09 to 1. It is .5.

The oral composition of the present invention has a Brix of 2.5% or more, but from the viewpoint of imparting body feeling and richness, Brix is preferably 2.6% or more, more preferably 2.8% or more, and 3.0% or more. is more preferable, and from the standpoint of easily enjoying the effects of the present invention, the content is preferably 8.0% or less, more preferably 7.0% or less, and even more preferably 6.0% or less. The range of Brix is preferably 2.5 to 8.0%, more preferably 2.6 to 8.0%, still more preferably 2.8 to 7.0%, and especially Preferably it is 3.0 to 6.0%. Here, in this specification, "Brix" is a value measured using a sugar refractometer, and is a value corresponding to the mass percentage of a 20° C. sucrose aqueous solution. Specifically, it can be measured by the method described in Examples below.

Furthermore, the oral composition of the present invention can contain carbohydrates in order to adjust the Brix to a desired level. Carbohydrates are not particularly limited as long as they can be incorporated into foods and drinks, but examples include monosaccharides such as fructose, glucose, galactose, and high fructose sugar; disaccharides such as sucrose, maltose, lactose, and palatinose; fructooligosaccharides; Oligosaccharides such as isomalto-oligosaccharides and galacto-oligosaccharides, dextrin, polysaccharides such as starch, reduced maltose starch syrup, erythritol, xylitol, maltitol, isomaltitol, erythritol, sorbitol, mannitol, lactitol, maltotriitol, isomaltotriitol, Examples include sugar alcohols such as panitol and oligosaccharide alcohols. One type or two or more types of carbohydrates can be used. Among these, from the viewpoint of improving sweetness, polysaccharides are preferred, and dextrins are more preferred. Note that the content of carbohydrates can be appropriately set according to the type of carbohydrates so as to achieve a desired Brix.

Furthermore, the oral composition of the present invention may optionally contain acidulants, sweeteners, amino acids, proteins, vitamins, minerals, fragrances, fruit juices, plant extracts, esters, pigments, emulsifiers, milk components, cocoa powder, seasonings, and plants. It can contain one or more additives such as fats and oils, antioxidants, preservatives, pH adjusters, quality stabilizers, nectar extracts, gelling agents, and thickeners. The content of the additive can be appropriately set within a range that does not impair the purpose of the present invention.

As used herein, "oral composition" refers to a product that is intended for oral ingestion. The product form of the oral composition may be liquid or solid at room temperature (20°C±15°C), and may take any appropriate form. In the case of a liquid, it may be in the form of not only a drink such as RTD, but also a concentrated liquid, gel, jelly, slurry, etc. Here, in this specification, "RTD" refers to a beverage that can be drunk as is without dilution. In the case of a concentrated liquid, it can be selected as appropriate as long as its solid content concentration is higher than RTD, and is not particularly limited. In the case of a jelly-like drink, the solid content concentration is not particularly limited and can be selected as appropriate, as long as the drink can be sucked through the mouthpiece or straw provided on the container. In addition, if it is solid, its shape is not particularly limited as long as it is solid at room temperature (20°C ± 15°C), and it may be in various shapes such as powder, granule, tablet, rod, plate, or block. can do. The solid content in the solid oral composition of the present invention is preferably 90% by mass or more, more preferably 93% by mass or more, and even more preferably 95% by mass or more. Note that the upper limit of the solid content is not particularly limited, and may be 100% by mass. Here, in this specification, "solid content" refers to the mass of the residue after removing volatile matter by drying the sample in an electric constant temperature dryer at 105° C. for 3 hours.

In addition, when the oral composition of the present invention is a concentrate or solid, when a drink is prepared by diluting it with a liquid according to a prescribed usage method, the concentration of component (A) in terms of sucrose, the concentration of component (B), etc. It is sufficient that the content, mass ratio [(C)/(B)], and Brix satisfy the above requirements. The liquid is not particularly limited as long as it can be reduced to a drink, and examples thereof include water, carbonated water, milk, soy milk, etc., and the temperature of the liquid does not matter. Note that the dilution ratio may be determined according to the prescribed usage, but in the case of solid beverages, it is usually 20 to 600 times by mass, preferably 30 to 500 times by mass, more preferably 40 to 250 times by mass, and still more preferably 50 to 50 times by mass. The amount is 200 times by mass, and particularly preferably 50 to 150 times by mass. In addition, in the case of a concentrated drink, the dilution ratio is usually 1.5 to 200 times by mass, preferably 1.5 to 100 times by mass, more preferably 1.8 to 50 times by mass, and even more preferably 2 to 30 times by mass. It's double.

The oral composition of the present invention is preferably a food or drink. Specific examples of food and beverages include beverages such as RTD drinks, jelly drinks, concentrated drinks, instant drinks, and milk drinks; dairy products such as yogurt and cheese; jelly, gummies, candies, snacks, biscuits, and chocolates. and confectionery such as rice crackers, and can also be health foods (foods with nutritional function, foods for specified health uses, nutritional supplements, health supplements, supplements, etc.). Among these, beverages are preferred, and beverages (RTD) and jelly beverages are more preferred, from the standpoint of easily enjoying the effects of the present invention.

In addition, when the oral composition of the present invention is a beverage, ordinary packaging such as a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container composited with metal foil or plastic film, a bottle, etc. It can be filled into containers and provided as a packaged beverage.
Furthermore, when the oral composition of the present invention is a drink, it may be heat sterilized. The heat sterilization method is not particularly limited as long as it complies with the conditions stipulated by applicable laws and regulations (in Japan, the Food Sanitation Law). Examples include a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), and a post-filling sterilization method (pastorization). In addition, it is also possible to select an appropriate heat sterilization method depending on the type of container. For example, if the container can be heat sterilized after filling the container with beverages, such as metal cans and bottles, retort sterilization is recommended. or post-filling sterilization method (pastorization). In addition, for items that cannot be sterilized by retort, such as PET bottles, we will adopt aseptic filling, where the beverage is heat sterilized under the same sterilization conditions as above, and then filled into sterilized containers in a sterile environment, or hot pack filling. be able to.

The oral composition of the present invention can be manufactured by an appropriate method, but for example, component (A), component (B), component (C), and other components may be blended as necessary. It can be manufactured by adjusting the sucrose equivalent concentration, the content of component (B), the mass ratio [(C)/(B)], and Brix.

1. Analysis of high-intensity sweeteners (1) Sucralose After neutralizing the sample with water or ethanol, perform ultrasonic extraction, and pass the extract through a solid phase extraction column (e.g., Bond Elut C18 (Agilent Technologies)). After washing with methanol. The obtained washing solution is concentrated and dried, and water is added to give a constant volume. The obtained sample is sampled and measured by HPLC. The HPLC measurement conditions at this time were: column: Shodex Sugar SC1011 (Showa Denko KK), column tube: inner diameter 8.0 mm, length 300 mm, column temperature: 80°C, mobile phase: 10 mM CaSO ₄ solution, flow rate: 0. .6 mL/min, detector: RI.

(2) Acesulfame potassium The sample is dissolved and extracted with a mixture of 0.01 mol/L ammonium dihydrogen phosphate and methanol (volume ratio 1:1), and then centrifuged. After that, it is filtered with a membrane filter and the volume is fixed. The obtained sample is sampled and measured using high performance liquid chromatography (HPLC). The measurement conditions were: Column: Cosmosil 5 NH2-MS (Nacalai Tesque Co., Ltd.), column tube: inner diameter 4.6 mm, length 250 mm, column temperature: 40°C, mobile phase: acetonitrile 1 vol% phosphoric acid: phosphoric acid mixture ( 6:4), flow rate: 1.0 mL/min, measurement detection wavelength: 230 nm (Sanitation No. 15 dated March 30, 2000, attached "2nd Edition Food Additives Analysis Method") Than).

(3) Stevia rebaudioside can be extracted with an acetonitrile-water mixture and then analyzed by HPLC using an NH ₂ column. HPLC measurement conditions were: Column: Unisil Q-NH ₂ (GL Sciences, Inc.), column tube: 4 mm inner diameter, 250 mm length, mobile phase: CH ₃ CN:H ₂ O (83:17), flow rate: 1. Measurement is carried out at 2 mL/min, detection wavelength: 210 nm (from Shokuei Magazine, Vol. 21, No. 6 "Analysis method of stevia component in natural sweetener preparations").

(4) Thaumatin After pretreatment to remove coexisting proteins in a sample, it can be analyzed by high-performance liquid chromatography and MS spectroscopy. It is also possible to analyze by monoclonal antibody method or polyclonal antibody method, for example, see JP-A No. 2005-10104.

(5) Aspartame Can be analyzed by HPLC using methanol solvent. HPLC measurement conditions are the same as for acesulfame potassium.

2. Analysis of caffeine The sample solution was filtered with a filter (0.45 μm), and using high performance liquid chromatography (model SCL-10AVP), an octadecyl group-introduced packed column for liquid chromatography (L-column TM ODS, 4.6 mmφ x 250 mm: (manufactured by the Japan Chemical Evaluation and Research Institute) was installed, and the measurement was carried out using the gradient method at a column temperature of 35°C. Mobile phase A solution was a distilled aqueous solution containing 0.1 mol/L of acetic acid, B solution was an acetonitrile solution containing 0.1 mol/L of acetic acid, the flow rate was 1 mL/min, the sample injection amount was 10 μL, and the UV detector wavelength was The experiment was carried out under the condition of 280 nm. The gradient conditions are as follows. Retention time conditions were established using a standard reagent for caffeine.

Concentration gradient conditions Time (minutes) Concentration of liquid A (% by volume) Concentration of liquid B (% by volume)
0 97% 3%
5 97% 3%
37 80% 20%
43 80% 20%
43.5 0% 100%
48.5 0% 100%
49 97% 3%
60 97% 3%

3. Analysis of Astragalin The sample solution was filtered with a filter (0.45 μm), and a column [Cadenza CD-C18 (3 μm, 4.6 mmφ×150 mm, Imtakt )] was installed, and the gradient method was used 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. Note that the gradient conditions are as follows.

Concentration gradient conditions Time (minutes) Concentration of C solution (volume%) Concentration of D solution (volume%)
0 85% 15%
20 80% 20%
35 10% 90%
50 10% 90%
50.1 85% 15%
60 85% 15%

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

4. Analysis of dextrin Add 250 μL of 1N NaOH aqueous solution and 500 μL of 0.5M PMP (3-methyl-1-phenyl-5-pyrazolone)-methanol solution to 1.5 mL of the sample and standard solution of each concentration, and add 250 μL of 1N-NaOH aqueous solution and 500 μL of 0.5M PMP (3-methyl-1-phenyl-5-pyrazolone)-methanol solution, and hold at 70°C. Heat for 30 minutes. The obtained solution is neutralized with 250 μL of 1N HCl aqueous 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 using high performance liquid chromatography mass spectrometry under the following conditions.

Analysis conditions ・HPLC device: Model ACQUITY UPLC, manufactured by Waters ・MS device: Model SYNAPT G2-S HDMS type, manufactured 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 ・Mobile phase: E solution: formic acid 0.05% aqueous solution, F solution: Acetonitrile (%F = 15 → 90)
・Flow rate: 0.6mL/min
・Injection volume: 1μL

5. Measurement of Brix Brix of the sample at 20°C was measured using a sugar meter (Atago RX-5000, manufactured by Atago).

6. Measurement of sweetness intensity by sensory evaluation A sweetness standard aqueous solution was prepared using sucrose and adjusting the sweetness intensity in 20 steps by changing the concentration at equal intervals of 1% by mass from 1 to 20% by mass. Three expert panelists agreed to conduct a sensory test using the sweetness intensity of the sweetness standard aqueous solution as an index, and measured the sweetness intensity according to the following procedure. First, each expert panel member put sweetness standard aqueous solutions in their mouths in order of decreasing concentration and memorized the intensity of sweetness. Next, each expert panel takes each test beverage in its mouth, recognizes the intensity of sweetness, and determines the one with the closest sweetness intensity from among the sweetness standard aqueous solutions. Then, the final sweetness intensity was determined through discussion based on the sweetness intensity determined by each expert panel.

Examples 1 to 4, Comparative Examples 1 and 2 and Reference Examples 1 and 2
After preparing a beverage by blending each component shown in Table 2, it was filled into a PET bottle with a capacity of 200 mL and heat sterilized (post-mix method). Sterilization conditions were 65° C. for 20 minutes. Table 2 also shows the analysis results and evaluation results of the obtained beverage. In addition, "sucrose conversion concentration (mass %) of (A)" in Table 2 indicates the original sweetness intensity of the high-intensity sweetener.

Examples 5 to 8, Comparative Examples 3 and 4, and Reference Examples 3 and 4
A packaged beverage was prepared in the same manner as in Example 1, except that the components shown in Table 3 were added. The obtained packaged beverage was analyzed and evaluated in the same manner as in Example 1. The results are shown in Table 3. In addition, "sucrose equivalent concentration (mass %) of (A)" in Table 3 indicates the original sweetness intensity of the high-intensity sweetener.

Examples 9 to 12, Comparative Examples 5 and 6 and Reference Examples 5 and 6
A packaged beverage was prepared in the same manner as in Example 1, except that the components shown in Table 4 were blended. The obtained packaged beverage was analyzed and evaluated in the same manner as in Example 1. The results are shown in Table 4. In addition, "sucrose conversion concentration (mass %) of (A)" in Table 4 indicates the original sweetness intensity of the high-intensity sweetener.

Examples 13 to 16, Comparative Examples 7 and 8, and Reference Examples 7 and 8
A packaged beverage was prepared in the same manner as in Example 1, except that the ingredients shown in Table 5 were added. The obtained packaged beverage was analyzed and evaluated in the same manner as in Example 1. The results are shown in Table 5. In addition, "sucrose conversion concentration (mass %) of (A)" in Table 5 indicates the original sweetness intensity of the high-intensity sweetener.

Examples 17-20, Comparative Examples 9-12 and Reference Examples 9-12
A packaged beverage was prepared in the same manner as in Example 1, except that the components shown in Table 6 were added. The obtained packaged beverage was analyzed and evaluated in the same manner as in Example 1. The results are shown in Table 6. In addition, "sucrose conversion concentration (mass %) of (A)" in Table 6 indicates the original sweetness intensity of the high-intensity sweetener.

Examples 21 and 22, Comparative Examples 13 and 14 and Reference Examples 13 and 14
A packaged beverage was prepared in the same manner as in Example 1, except that the components shown in Table 7 were added. The obtained packaged beverage was analyzed and evaluated in the same manner as in Example 1. The results are shown in Table 7. In addition, "sucrose conversion concentration (mass %) of (A)" in Table 7 indicates the original sweetness intensity of the high-intensity sweetener.

Example 23, Comparative Example 15 and Reference Example 15
A packaged beverage was prepared in the same manner as in Example 1, except that the ingredients shown in Table 8 were added. Table 8 shows the analysis results of the obtained packaged beverage. In addition, for the evaluation of sweetness intensity, the commercially available beverage is considered to have a standard sweetness, and if the sweetness is weaker than the commercially available beverage, it is given a "x", and if the sweetness is improved compared to the "x" drink, it is given a "○". After the three expert panels agreed on this, a sensory test was conducted using the following procedure. First, each expert panel memorized the intensity of sweetness of commercially available drinks. Next, each expert panel took the packaged beverage of Comparative Example 15 and the packaged beverage of Example 23 in their mouths in order, and recognized the intensity of sweetness. Then, the final sweetness intensity was determined through discussion based on the sweetness intensity determined by each expert panel. The results are shown in Table 8.

Example 24, Comparative Example 16 and Reference Example 16
A packaged beverage was prepared in the same manner as in Example 1, except that the components shown in Table 9 were blended. The obtained packaged beverage was analyzed and evaluated in the same manner as in Example 1. The results are shown in Table 9. In addition, "sucrose equivalent concentration (mass %) of (A)" in Table 9 indicates the original sweetness intensity of the high-intensity sweetener.

Examples 25-27, Comparative Examples 17-19 and Reference Examples 17-20
Each component shown in Table 10 was placed in 80°C hot water and stirred for 10 minutes to dissolve. Thereafter, it was filled into a heat-resistant container and cooled at 5° C. for 90 minutes to obtain a packaged jelly beverage. Then, the obtained packaged jelly beverage was analyzed. The results are shown in Table 10. In addition, "sucrose conversion concentration (mass %) of (A)" in Table 10 indicates the original sweetness intensity of the high-intensity sweetener. In addition, the sweetness intensity was evaluated as follows: the sweetness intensity of the packaged jelly drink of Reference Example 17 was ``9'', the sweetness intensity of the packaged jelly drink of Reference Example 18 was ``8'', and the sweetness intensity of the packaged jelly drink of Reference Example 19 was ``9''. The three expert panels agreed that the sweetness intensity of the packaged jelly drink of Reference Example 20 should be "7" and "6", and a sensory test was conducted according to the following procedure. First, each expert panel memorized the sweetness intensity of the packaged jelly drinks of Reference Examples 17 to 20 by holding them in their mouths in descending order of sweetness intensity. Next, each expert panel put each test packaged jelly drink in their mouths and recognized the intensity of sweetness, and determined the one with the closest sweetness intensity from among the packaged jelly drinks of Reference Examples 17 to 20. Then, the final sweetness intensity was determined through discussion based on the sweetness intensity determined by each expert panel. The results are shown in Table 10.

Tables 2 to 10 show that when caffeine is added to an oral composition containing a high-intensity sweetener, the sweetness level decreases compared to the original sweetness of the high-intensity sweetener; It can be seen that by containing astragalin in a specific amount ratio, the sweetness decreased by caffeine can be improved.

Claims (4)

The following ingredients (A), (B) and (C);
(A) High-intensity sweetener 3 to 9% by mass in terms of sweetness in terms of sucrose
(B) contains 0.001 to 0.03% by mass of caffeine, and (C) astragalin,
The mass ratio [(C)/(B)] of component (B) and component (C) is 0.01 to 3,
Brix is 2.5 or more,
Oral composition. The oral composition according to claim 1, having a Brix of 2.5 to 8.0%. 3. The oral composition according to claim 1, wherein component (A) is one or more selected from sucralose, acesulfame potassium, stevia, thaumatin, and aspartame. The oral composition according to any one of claims 1 to 3, which is a food or drink.