JP7366711B2 - Oral composition - Google Patents

Description

TECHNICAL FIELD This invention relates to oral compositions.

Sugar alcohols and disaccharides have a sharp sweetness and are milder in sweetness than monosaccharides, yet they provide a richer taste (body) and have excellent manufacturing properties, so they are used as sweeteners and excipients. (Patent Documents 1 and 2).

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

Japanese Unexamined Patent Publication No. 58-198268 Japanese Patent Application Publication No. 5-95766

In order to develop food and drink products containing caffeine as a functional ingredient, the present inventors added sugar alcohols and/or disaccharides to food and drink products containing caffeine. It has been found that there is a problem that the sharpness of the sweetness is also worsened.
An object of the present invention is to provide an oral composition that maintains a body feel and has a good sharp sweetness even though it contains caffeine.

In view of the above-mentioned problems, the present inventors have conducted intensive research and found that a specific polyphenol is added to an oral composition containing a sugar alcohol and/or a disaccharide, and caffeine in a specific amount ratio. It has been found that by containing the sugar alcohol and/or disaccharide and caffeine, an oral composition that maintains body feeling and has a good sharp sweetness can be obtained.

That is, the present invention comprises the following components (A), (B) and (C);
(A) At least one selected from sugar alcohols and disaccharides
20-95% by mass in solid content
(B) Contains 0.01 to 1.0% by mass of caffeine in solid content, and (C) Astragalin,
The mass ratio [(C)/(B)] of component (B) and component (C) is 0.01 to 1;
Oral compositions are provided.

According to the present invention, it is possible to provide an oral composition that maintains a body feel and has a good sharp sweetness even though it contains a sugar alcohol and/or a disaccharide and caffeine.

As used herein, "oral composition" refers to a product that is intended for oral ingestion. The product form of the oral composition is not particularly limited and may be solid or liquid at room temperature (20°C±15°C). In the case of liquid, it may be in any form such as 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 is higher than RTD (ready-to-drink), and is not particularly limited. Examples of solids include powders, granules, tablets, rods, plates, and blocks.

The solid content of the oral composition of the present invention is preferably 2.5% or more, more preferably 2.7% or more, and even more preferably 3% or more. More specifically, when the oral composition is liquid, the solid content in the oral composition is usually 2.5% by mass or more, preferably 2.7% by mass or more, more preferably 2.9% by mass or more, More preferably, it is 3.0% by mass or more, preferably 20% by mass or less, more preferably 18% by mass or less, still more preferably 15% by mass or less, particularly preferably 10% by mass or less. Further, 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, and still more preferably 95% by mass or more. In addition, the upper limit of the solid content in the case of solid is not particularly limited, and may be 100% by mass. Here, in this specification, "solid content" refers to the mass of the residue after drying the sample in an electric constant temperature dryer at 105° C. for 3 hours and removing volatile substances. Among these, the product form of the oral composition is preferably solid or concentrated liquid, and solid is more preferred. Among solid forms, powder and granule forms are preferred.

The oral composition of the present invention contains at least one selected from sugar alcohols and disaccharides as component (A).
Examples of sugar alcohols include erythritol, xylitol, mannitol, sorbitol, maltitol, isomaltitol, lactitol, palatinit, and the like. One type or two or more types of sugar alcohols can be used. Among these, the sugar alcohol is preferably one or more selected from xylitol, erythritol, maltitol, and mannitol, from the viewpoint of maintaining the body feeling and improving the sharpness of sweetness. More preferably, one or more of the following are preferred.

Examples of disaccharides include sucrose, maltose, lactose, palatinose, cellobiose, and trehalose. One type or two or more types of disaccharides can be used. Among these, the disaccharide is preferably one or more selected from maltose, palatinose, and lactose, and more preferably at least one selected from maltose and palatinose, from the viewpoint of maintaining body feeling and improving sharpness of sweetness. Preferably, maltose is more preferable.

Component (A) is preferably one or more selected from xylitol, erythritol, maltitol, mannitol, maltose, palatinose, and lactose, and one selected from xylitol, erythritol, maltitol, maltose, and palatinose. Or two or more types are more preferable, and one or more types selected from xylitol, erythritol, maltitol, and maltose are even more preferable.

The content of component (A) in the oral composition of the present invention is 20 to 95% by mass in the solid content, but from the viewpoint of maintaining body feel, it is preferably 22% by mass or more, and 25% by mass or more. The content is more preferably 28% by mass or more, and from the viewpoint of improving the sharpness of sweetness, the content is preferably 90% by mass or less, more preferably 80% by mass or less, and even more preferably 60% by mass or less. The content of component (A) in the solid content of the oral composition of the present invention is preferably 22 to 90% by mass, more preferably 25 to 80% by mass, and even more preferably 28% by mass. ~60% by 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 0.01 to 1.0% by mass in the solid content, but from the viewpoint of physiological effects, it is preferably 0.02% by mass or more, and 0.02% by mass or more. More preferably 0.03% by mass or more, still more preferably 0.04% by mass or more, and from the viewpoint of suppressing bitterness derived from caffeine, 0.8% by mass or less is preferred, more preferably 0.6% by mass or less, 0. More preferably, the content is .3% by mass or less. The content range of component (B) is preferably 0.02 to 0.8% by mass, more preferably 0.03 to 0.6% by mass in the solid content of the oral composition of the present invention. and more preferably 0.04 to 0.3% by mass. In addition, when component (B) is in the form of a hydrate, let the content of component (B) be the value converted into an anhydride. In addition, the content of component (B) can be measured by an analytical method suitable for the situation of the measurement sample among commonly known measuring 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.

The content of component (C) in the oral composition of the present invention is preferably 0.001% by mass or more, and 0.003% by mass or more in the solid content, from the viewpoint of maintaining the body feeling and improving the sharpness of sweetness. More preferably, it is 0.007% by mass or more, and even more preferably 0.007% by mass or more, and from the viewpoint of suppressing the astringency derived from astragalin, it is preferably 0.5% by mass or less in the solid content, more preferably 0.3% by mass or less, and 0.007% by mass or less. More preferably, it is 1% by mass or less. The content range of component (C) is preferably 0.001 to 0.5% by mass, more preferably 0.003 to 0.3% by mass in the solid content of the oral composition of the present invention. and more preferably 0.007 to 0.1% 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 1, but maintains the body feeling and maintains the sharpness of sweetness. From the viewpoint of improvement, it is preferably 0.02 or more, more preferably 0.03 or more, even more preferably 0.04 or more, particularly preferably 0.06 or more, and from the viewpoint of suppressing the astringency derived from astragaline, 0 It is preferably .9 or less, more preferably 0.7 or less, and even more preferably 0.5 or less. The range of such mass ratio [(C)/(B)] is preferably 0.02 to 0.9, more preferably 0.03 to 0.7, and even more preferably 0.04 to 0. .5, and 0.06 to 0.5 is particularly preferred.

Moreover, the oral composition of the present invention can contain an acceptable carrier as necessary. For example, excipients (e.g., starch or starch decomposition products such as dextrin); binders (e.g., pullulan, gelatin, polyvinylpyrrolidone, polyvinyl alcohol, hydroxypropyl methylcellulose, hydroxypropylcellulose, methylcellulose, hydrogenated oil, etc.); disintegration agents (e.g., carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low-substituted hydroxypropyl cellulose, etc.); lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid ester, fumaric acid) Sodium stearyl, talc, silicon dioxide, etc.); Flavoring agents (e.g. Stevia, etc.); Oligosaccharides, agar, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, fillers, surfactants, dispersants, buffers and carriers such as diluents. Note that the carrier can be appropriately selected depending on the type of oral composition, and 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.

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

The oral composition of the present invention is preferably a food or drink. Specific examples of foods and beverages include instant beverages; concentrated beverages; dairy products such as milk drinks, yogurt, and cheese; confectionery foods and beverages such as jelly, chocolate, candy, snacks, biscuits, and rice crackers; It can also be a health food (food with nutritional function claims, food for specified health uses, nutritional supplements, health supplements, supplements, etc.). Incidentally, an instant beverage or a concentrated and reduced beverage refers to a beverage that is diluted and dissolved in a liquid to be consumed as a beverage, and the liquid is not particularly limited as long as it can be reduced to a beverage. Examples include water, carbonated water, milk, soy milk, etc., and the temperature of the liquid does not matter. In addition, examples of dosage forms for solid foods and health foods include granules, tablets, capsules, powders, pills, chewables, and troches. Among these, as the oral composition, solid oral compositions are preferred, and solid foods are more preferred.

The oral composition of the present invention can be manufactured according to a conventional method, and an appropriate method can be used. For example, by blending component (A), component (B), and component (C), and other components as necessary, the respective contents of component (A) and component (B), and the mass ratio [(C)/(B )] is within the above range. The mixing order of component (A), component (B), and component (C) is not particularly limited, and they may be added in any order, or the three may be added at the same time. As a mixing method, it is possible to employ an appropriate method such as stirring or shaking, and a mixing device may also be used. The mixing method of the mixing device may be a container rotating type or a container fixed type. As the container rotation type, for example, a horizontal cylindrical type, a V type, a double cone type, a cubic type, etc. can be adopted. Further, as the container fixed type, for example, a ribbon type, screw type, conical screw type, paddle type, fluidized bed type, Phillips blender, etc. can be adopted. Alternatively, it may be made into a granulated product using 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. Note that the granulation conditions can be appropriately selected depending on the granulation method. In addition, when forming tablets, either wet tabletting or dry tableting may be used, and a known compression molding machine may be used. Furthermore, in the case of a concentrated liquid, known methods such as the normal pressure concentration method in which the solvent is evaporated at normal pressure, the vacuum concentration method in which the solvent is evaporated under reduced pressure, and the membrane concentration method in which the solvent is removed by membrane separation, etc. Concentration methods can be employed.

1. Analysis of Sugar Alcohol Analysis of sugar alcohol was performed by HPLC (high performance liquid chromatography) according to the method shown below.
The configuration of the analytical equipment is as follows.
・Detector: Differential refractometer RID-10A (manufactured by Shimadzu Corporation)
・Column: Shodex Asahipak NH2P-50 4E, φ4.6mm x 250mm (manufactured by Showa Denko)

The analysis conditions are as follows.
・Column temperature: Room temperature ・Mobile phase: Mixture of acetonitrile and water (81:19 volume ratio)
・Flow rate: 1mL/min
・Sample injection amount: 20μL

A sample for analysis was prepared according to the following procedure.
3 g of the sample was weighed out, and 10 mL of water was added to dissolve and neutralize the sample. The solution was subjected to ultrasonic extraction for 30 minutes using an ultrasonic cleaner. Water was added to the solution to adjust the volume to 20 mL. The solution was filtered through a membrane filter to obtain a sample solution. The sample solution was subjected to high performance liquid chromatography analysis.

2. Disaccharide Analysis The disaccharide content can be determined by a known method such as HPLC analysis. Specifically, it can be determined by the following method. Analytical equipment uses HPLC. The model numbers and analysis conditions of the constituent units of the apparatus are as follows.
・Model: LC-10ADvp (manufactured by Shimadzu Corporation)
・Detector: Fluorescence spectrophotometer RF-10AXL (manufactured by Shimadzu Corporation)
・Column: TSKgel SUGAR AXIφ4.6×150mm (manufactured by Tosoh Corporation)
・Column temperature: 60℃
・Mobile phase: 0.5 mol/L borate buffer (pH 8.7)
・Sample injection volume: 20μL
・Flow rate: 0.4mL/min
・Fluorescence excitation wavelength: 320nm
・Fluorescence measurement wavelength: 430nm
・Post column: Reaction solution; 1W/V% L-arginine solution
Reaction liquid flow rate: 0.7mL/min
Reaction temperature: 150℃

After accurately weighing 2 g of the sample, neutralizing it and concentrating it to dryness, it is redissolved in water, and the volume is adjusted to 50 mL with water. This solution is passed through Sep-Pak plus Accell QMA (manufactured by Nippon Waters), filtered through a membrane filter with a pore size of 0.45 μm, and the solution is analyzed by high performance liquid chromatography.

3. 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%

4. 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.

Examples 1 to 3, Comparative Example 1 and Reference Example 1
Each component shown in Table 3 was mixed uniformly to produce a powdered food. Analysis and sensory evaluation were performed on the obtained powdered food. In addition, the sensory evaluation was performed according to the following sensory evaluation 1. The results are also shown in Table 3.

Sensory evaluation 1
(1) Evaluation criteria for body feel Standard powder foods shown in Table 1 below with different caffeine contents were prepared. Then, four expert panelists agreed to use the evaluation criteria shown in Table 1 regarding the body feel of the standard powdered foods shown in Table 1, and conducted a sensory test using the following procedure. First, each expert panel ate 0.2 g of standard powdered foods in order of decreasing caffeine concentration and memorized the strength of the body sensation. Next, each expert panel ate 0.2 g of each test powder food, recognized the degree of body sensation, and determined which of the standard powder foods had the closest body sensation. Based on the scores determined by each expert panel, final scores were determined in 0.5 increments through discussion.

(2) Evaluation criteria for sweetness sharpness Standard powdered foods shown in Table 2 below with different caffeine contents were prepared. Then, the four expert panelists agreed to use the evaluation criteria shown in Table 2 regarding the sharpness of sweetness of the standard powdered foods shown in Table 2, and conducted a sensory test using the following procedure. First, each expert panel ate 0.2 g of standard powdered foods in order of decreasing caffeine concentration and memorized the level of sweetness. Next, each expert panel ate 0.2 g of each test powdered food, recognized the degree of sharpness of sweetness, and determined which standard powdered food had the closest sharpness of sweetness. Based on the scores determined by each expert panel, final scores were determined in 0.5 increments through discussion.

Examples 4 to 9 and Comparative Examples 2 to 4
A powdered food was produced in the same manner as in Example 1, except that the components shown in Table 4 were mixed uniformly. Analysis and sensory evaluation were performed on the obtained powdered food. In addition, the sensory evaluation was performed according to the sensory evaluation 1. The results are shown in Table 4 together with the results of Reference Example 1.

Examples 10 and 11, Comparative Examples 5 and 6, and Reference Examples 2 and 3
A powdered food was produced in the same manner as in Example 1, except that the components shown in Table 5 were mixed uniformly. Analysis and sensory evaluation were performed on the obtained powdered food. In addition, the sensory evaluation was performed according to the sensory evaluation 1. The results are shown in Table 5 together with the results of Example 2, Comparative Example 1, and Reference Example 1.

Examples 12 to 17 and Comparative Examples 7 to 14
A powdered food was produced in the same manner as in Example 1, except that the components shown in Table 6 were mixed uniformly. Analysis and sensory evaluation were performed on the obtained powdered food. In addition, the sensory evaluation was performed according to the sensory evaluation 1. The results are also shown in Table 6.

Example 18 and Comparative Example 15
Each component shown in Table 9 was mixed uniformly to obtain a powdered instant beverage. Next, 1 part by mass of the obtained powdered instant beverage was diluted with 25° C. warm water to a total of 8 parts by mass to obtain a reduced beverage. The obtained instant beverage was analyzed, and the reduced beverage was subjected to sensory evaluation. In addition, the sensory evaluation was performed according to the following sensory evaluation 2. The results are also shown in Table 9.

Sensory evaluation 2
(1) Evaluation criteria for body feel Standard instant drinks shown in Table 7 below with different caffeine contents were prepared. Next, 1 part by mass of the obtained standard instant beverage was diluted with 25° C. warm water to a total of 8 parts by mass to obtain a reduced beverage. Then, four expert panelists agreed to use the evaluation criteria shown in Table 7 regarding the body feel of reduced drinks prepared from the standard instant drinks shown in Table 7, and conducted a sensory test according to the following procedure. First, each expert panel drank reduced caffeine drinks in order, starting with the lowest concentration of caffeine, and memorized the strength of the body sensation. Next, each expert panel drank each test reduced beverage, recognized the degree of body feel, and determined the one with the closest body feeling among the reduced drinks prepared from standard instant drinks. Based on the scores determined by each expert panel, final scores were determined in 0.5 increments through discussion.

(2) Evaluation criteria for sharpness of sweetness Standard instant drinks shown in Table 8 below with different caffeine contents were prepared. Next, 1 part by mass of the obtained standard instant beverage was diluted with 25° C. warm water to a total of 8 parts by mass to obtain a reduced beverage. Then, four expert panelists agreed to use the evaluation criteria shown in Table 8 regarding the sharpness of sweetness of reduced drinks prepared from the standard instant drinks shown in Table 8, and conducted a sensory test using the following procedure. First, each expert panel drank reduced caffeine drinks in order, starting with the lowest concentration of caffeine, and memorized the level of sharpness of the sweetness. Next, each expert panel drank each test reduced drink, recognized the degree of sharpness of sweetness, and decided which reduced drink had the sharpest sweetness closest to that of the reduced drinks prepared from standard instant drinks. Based on the scores determined by each expert panel, final scores were determined in 0.5 increments through discussion.

Example 19 and Comparative Example 16
Each component shown in Table 12 was mixed, water was added to make a total of 100% by mass, the mixture was heated to 90°C and dissolved with stirring, then poured into a mold and refrigerated at 5°C to obtain a gummy. Then, sensory evaluation and analysis were performed on the obtained gummies. In addition, the sensory evaluation was performed according to the following sensory evaluation 3. The results are shown in Table 12.

Sensory evaluation 3
(1) Evaluation criteria for body feel Standard gummies shown in Table 10 below with different caffeine contents were prepared. Then, the four expert panels agreed to use the evaluation criteria shown in Table 10 regarding the body feel of the standard gummy, and conducted a sensory test using the following procedure. First, each panel of experts ate 3g of standard gummies, starting with the one with the lowest concentration of caffeine, and memorized the strength of the body sensation. Next, each expert panel ate 3 g of each test gummy, recognized the degree of body feel, and determined which gummy had the closest body feel to the standard gummy. Based on the scores determined by each expert panel, final scores were determined in 0.5 increments through discussion.

(2) Evaluation criteria for sharpness of sweetness Standard gummies shown in Table 11 below with different caffeine contents were prepared. Then, the four expert panelists agreed to use the evaluation criteria shown in Table 11 regarding the sharpness of sweetness of the standard gummies shown in Table 11, and conducted a sensory test using the following procedure. First, each panel of experts ate 3 g of standard gummies, starting with the one with the lowest concentration of caffeine, and memorized the level of sharpness of the sweetness. Next, each expert panel ate 3 g of each test gummy, recognized the degree of sharpness of sweetness, and decided which standard gummy had the closest sharpness of sweetness. Based on the scores determined by each expert panel, final scores were determined in 0.5 increments through discussion.

Example 20 and Comparative Example 17
Each component shown in Table 15 was mixed, water was added to make a total of 100% by mass, the mixture was heated to 90°C and dissolved with stirring, then poured into a mold and refrigerated at 5°C to obtain a jelly food. . Then, the obtained jelly food was subjected to sensory evaluation and analysis. In addition, the sensory evaluation was performed according to the following sensory evaluation 4. The results are shown in Table 15.

Sensory evaluation 4
(1) Evaluation criteria for body feel Standard jelly foods shown in Table 13 below with different caffeine contents were prepared. Then, four expert panelists agreed to use the evaluation criteria shown in Table 13 regarding the body feel of the standard jelly foods shown in Table 13, and conducted a sensory test according to the following procedure. First, each expert panel ate 7 g of standard jelly foods in order of decreasing caffeine concentration and memorized the strength of the body sensation. Next, each expert panel ate 7 g of each test jelly food, recognized the degree of body feel, and determined the one with the closest body feel from among the standard jelly foods. Based on the scores determined by each expert panel, final scores were determined in 0.5 increments through discussion.

(2) Evaluation criteria for sharpness of sweetness Standard jelly foods shown in Table 14 below with different caffeine contents were prepared. Then, four expert panelists agreed to use the evaluation criteria shown in Table 14 regarding the sharpness of sweetness of the standard jelly foods shown in Table 14, and conducted a sensory test using the following procedure. First, each expert panel ate 7 g of standard jelly foods in order of decreasing caffeine concentration and memorized the level of sweetness. Next, each expert panel ate 3 g of each test gummy, recognized the degree of sharpness of sweetness, and decided which standard jelly food had the sharpest sweetness. Based on the scores determined by each expert panel, final scores were determined in 0.5 increments through discussion.

Tables 3 to 6, 9, 12, and 15 show that when sugar alcohols and/or disaccharides are added to foods and beverages containing caffeine, not only does the body feel lower, but the sharpness of sweetness also worsens; By containing astragalin in a specific ratio of sugar alcohol and/or disaccharide and caffeine, it is possible to obtain food and drink products that maintain body and have a sharp sweetness, even though they contain sugar alcohols and/or disaccharides and caffeine. I know that it will happen.

Claims (3)

The following ingredients (A), (B) and (C);
(A) At least one selected from sugar alcohols and disaccharides
20-95% by mass in solid content
(B) Contains 0.01 to 1.0% by mass of caffeine in solid content, and (C) Astragalin,
The mass ratio [(C)/(B)] of component (B) and component (C) is 0.01 to 1;
Oral composition. 2. The oral composition according to claim 1, wherein component (A) is one or more selected from xylitol, erythritol, maltitol, mannitol, maltose, palatinose, and lactose. The oral composition according to claim 1 or 2, which is a food or drink.