WO2024053004A1

WO2024053004A1 - Oral pouch product containing amino acid or salt thereof

Info

Publication number: WO2024053004A1
Application number: PCT/JP2022/033528
Authority: WO
Inventors: 正人宮内; 雅之古越
Original assignee: 日本たばこ産業株式会社
Priority date: 2022-09-07
Filing date: 2022-09-07
Publication date: 2024-03-14

Abstract

Provided is an oral pouch product comprising a composition that contains (A) an amino acid or a salt thereof and (B) nicotine.

Description

Oral pouch products containing amino acids or their salts

The present invention relates to an oral pouch product containing an amino acid or a salt thereof.

Oral tobacco products such as snus are known (for example, Patent Document 1). The user uses the product by inserting it into the oral cavity. It is known that oral products contain amino acids in order to improve nicotine delivery within the oral cavity (for example, Patent Document 2).

International Publication 2012/133365 Special Publication No. 2010-526875

Patent Document 2 specifically discloses an oral product in the form of a tablet or gum. On the other hand, oral pouch products in which a composition containing nicotine is filled into a pouch are commercially available from the viewpoint of ease of handling. There is also the problem of improving the feeling of use in this oral pouch product. In view of such circumstances, an object of the present invention is to provide an oral pouch product that is comfortable to use.

The above-mentioned problems are solved by the present invention described below.
Aspect 1
(A) an amino acid or its salt; (B) nicotine;
An oral pouch product comprising a composition comprising.
Aspect 2
The oral pouch product according to aspect 1, wherein the component (A) has deliquescent properties.
Aspect 3
The oral pouch product according to aspect 2, wherein the component (A) is selected from the group consisting of glutamic acid, γ-aminobutyric acid, salts thereof, and combinations thereof.
Aspect 4
The oral pouch product according to aspect 1, wherein the component (A) is a basic amino acid.
Aspect 5
5. The oral pouch product of embodiment 4, wherein component (A) is selected from the group consisting of arginine, lysine, and combinations thereof.
Aspect 6
As the component (A),
A component (A1) selected from the group consisting of glutamic acid, γ-aminobutyric acid, salts thereof, and combinations thereof; and a component (A2) selected from the group consisting of arginine, lysine, salts thereof, and combinations thereof. )including,
The oral pouch product according to aspect 1.
Aspect 7
The oral pouch product according to any one of aspects 1 to 6, wherein the composition contains 1 to 15% by weight, on a dry weight basis, of the component (A).

The present invention makes it possible to provide an oral pouch product that feels good when used.

Adsorption and desorption isotherms of water for each substance Exterior photo of sample

Hereinafter, the present invention will be explained in detail. In the present invention, "X~Y" includes its end values, ie, X and Y. In the present invention, unless otherwise specified, weight means dry weight. An oral pouch product is a product that is contained in the oral cavity and the active ingredient is ingested through the oral mucosa through saliva.

1. Composition The composition according to this embodiment is a composition for an oral pouch product, and includes (A) an amino acid or a salt thereof, and (B) nicotine.

(1) Component (A): Amino acid or salt thereof Amino acids are compounds having a carboxyl group, which is an acidic group, and an amino group, which is a basic group, in the molecule. An amino acid salt is a compound in which a carboxyl group, an amino group, or a part of a side chain forms a salt. Counter ions are not limited, but include, for example, metal cations of Group 1 of the periodic table such as K and Na, and anions derived from mineral acids such as hydrochloric acid.

The oral pouch product according to this embodiment provides an excellent feeling of use, but the effects differ depending on the type of component (A), so the aspects will be explained separately below. Note that the component (A) used in the first embodiment and the component (A) used in the second embodiment can also be used together.

[First aspect]
Component (A) in this embodiment has deliquescent properties. The component (A) having deliquescent properties changes its phase from solid to liquid in the user's mouth, or is in a state close to it, and thus suppresses excessive movement of saliva into the composition during use. As a result, the dry feeling during use can be reduced.

In one aspect, an amino acid or a salt thereof having deliquescent property means having a water absorption rate of 100% by weight or more at a relative pressure of 0.9 when a water adsorption/desorption isotherm is obtained for the amino acid or a salt thereof. means. An oral pouch product comprising a composition containing such an amino acid or a salt thereof has a reduced dry feeling during use.

Examples of the component (A) having deliquescent properties include glutamic acid, γ-aminobutyric acid (also referred to as "GABA"), and salts thereof. One or more of these can be used. If the amount of component (A) is too small, the above effects will not be sufficient, but if it is too large, the flavor may be impaired. From this point of view, the amount of component (A) in the composition is preferably 0.01 to 20% by weight. This lower limit is more preferably 1% by weight or more, 2% by weight or more, or 5% by weight or more. Further, this upper limit value is more preferably 15% by weight or less, still more preferably 10% by weight or less. Further, the amount of component (A) is preferably 5 to 30% by weight, more preferably 10 to 20% by weight, based on the base material which is component (C) described below.

[Second aspect]
Component (A) in this embodiment is a basic amino acid. Oral pouch products using such component (A) exhibit a better tasting experience with less foreign body sensation to the user. Although this mechanism is not limited, it can be considered as follows.

It is known that adjusting the pH of the composition for oral pouch products to 8 to 9 gives the user a pleasant taste, and conventionally, inorganic salts such as phosphate, carbonate, or chloride salts are used. The pH of the composition was adjusted using an aqueous solution of On the other hand, amino acids are water-soluble and have buffering capacity due to their amino groups (pKa=8.8-10.6) and carboxyl groups (pKa=1.8-2.8) (for example, Japanese Patent Application Publication No. 2010-526875). ). Table 1 shows pK and pl of typical inorganic ions and amino acids, and it can be said that amino acids having pKa near pH 8 to 9 are suitable for adjusting the pH of the composition to 8 to 9. Among them, arginine and lysine have isoelectric points in the basic region and have high solubility in water, so a composition containing these amino acids as an aqueous solution has a pH of about 8 to 9, giving users the ability to use traditional inorganic It has a moderate taste while reducing the foreign body sensation caused by salt. Note that the pH of the composition is measured using a supernatant obtained by suspending 2 g of the composition in 20 ml of distilled water.

Therefore, in one embodiment, a basic amino acid is an amino acid whose isoelectric point (pl) is in a basic region. The isoelectric point is preferably 9 or more, more preferably 10 or more. The upper limit of the isoelectric point is not limited, but is preferably 13 or less. Component (A) is preferably selected from the group consisting of arginine (Arg), lysine, and combinations thereof. The amount of component (A) in this embodiment is as explained in the first embodiment.

(2) Component (B): Nicotine The composition contains nicotine. Nicotine may be contained alone or in the form of a nicotine-containing raw material. Nicotine-containing raw materials refer to raw materials containing nicotine, such as nicotine salts and stabilized nicotine. Examples of stabilized nicotine include nicotine-carrying substances such as nicotine supported on an ion exchange resin. Examples of ion exchange resins include weakly acidic cation exchange resins. As the ion exchange resin on which nicotine is supported, a resin composite specifically called nicotine placrilex containing, for example, 10% by weight or more and 20% by weight or less of nicotine can be used. The ion exchange resin used in Nicotine Puracrilex is a weakly acidic cation exchange resin. When using nicotine Puracrilex, the amount added to the composition is usually 0.5% by weight or more, preferably 1.0% by weight or more, and more preferably 2.0% by weight or more. On the other hand, from the viewpoint of flavor, the amount of nicotine puracrilex added to the composition is usually 15.0% by weight or less, preferably 12.0% by weight or less, and 10.0% by weight or less. is more preferable.

Furthermore, the nicotine-containing raw material may be a tobacco material containing, for example, tobacco powder obtained by crushing tobacco leaves. Tobacco powder may include shredded dried tobacco leaf lamina, fine powder, fibers, etc., and is prepared, for example, by the method described below. Tobacco leaves may include mesophylls (lamina), veins (stem), or roots. The tobacco material may contain elements derived from the midribs and roots of tobacco leaves, in addition to tobacco powder that is basically obtained from the lamina of tobacco leaves.

The particle size of the tobacco powder is not limited, but from the viewpoint of improving its familiarity in the oral cavity and enhancing the feeling of use, and the release of the flavor components contained in the tobacco powder into the oral cavity, a diameter of 1.2 mm is preferred. It is preferable to pass through a mesh, and more preferably to pass through a 1.0 mm mesh.

The tobacco species used as a raw material for tobacco powder is not particularly limited, and examples thereof include the Nicotiana genus, such as the yellow variety of Nicotiana tabacum, the Burley variety, and the Brasilia variety of Nicotiana rustica. The same species can be used for tobacco materials and tobacco leaves that will be described later.

The tobacco powder is preferably prepared as follows. First, a base is added to tobacco powder obtained by crushing tobacco leaves and mixed. The base to be added may include potassium carbonate or sodium carbonate, and is preferably added as an aqueous solution. Additionally, a pH adjuster such as sodium dihydrogen phosphate may be added, for example, to stabilize nicotine during the manufacture of oral pouch products. The pH of the mixture after addition of the base is preferably adjusted to 8.0 to 9.0. The content of tobacco powder in this mixture is preferably 60 to 90% by weight.

After adding the base, heating is performed for example for 0.5 to 3 hours, preferably for 0.8 to 2 hours, under conditions such that the product temperature is 65 to 90°C, preferably 70 to 80°C. This sterilizes the tobacco powder. Heating can be performed by either or both of heating by steam injection and heating by a jacket. The pH of the mixture after heating is preferably 8.0 to 9.0, and the water content of the mixture after heating is preferably 10 to 50% by weight.

After heating, the obtained treated tobacco powder is dried by stopping the steam injection and heating only the jacket, if necessary. Thereafter, it may be cooled at about 15 to 25° C. for about 1 hour.

When using a tobacco material containing tobacco powder, the amount added to the composition is usually 0.001% by weight or more, preferably 0.01% by weight or more, and 0.05% by weight or more. is more preferable. On the other hand, from the viewpoint of flavor, the amount added to the composition is usually 90% by weight or less, preferably 80% by weight or less, 70% by weight or less, 45% by weight or less, 40% by weight or less, or 30% by weight. It is as follows.

The nicotine-containing raw material may be a nicotine-containing extract obtained by extracting nicotine-containing substances such as tobacco leaves.

Among the above embodiments, it is preferable to use a nicotine-carrying substance from the viewpoint of accurate nicotine supply and ease of handling. Additionally, when tobacco powder is added, the color of the composition or oral product tends to be that of tobacco leaves. On the other hand, when a colorless nicotine-containing compound is used, it is possible to provide white compositions and oral products. For users who prefer white oral products, such an embodiment is an advantage. The above raw materials may be used alone or in combination of two or more.

The total nicotine content in the composition is not limited, but is usually 0.1 to 20.0% by weight from the viewpoint of user preference. Therefore, when using a nicotine-containing raw material, the amount of the raw material is adjusted so that the total nicotine content falls within this range. When nicotine exists as an ion, the above content rate is the content rate as a nicotine ion. The nicotine content in the composition can be measured using a gas chromatography mass spectrometer (GC-MS), liquid chromatography (LC, UV detection), or the like.

(3) Base material The composition preferably contains a base material. The base material is not particularly limited, and examples include polysaccharides or porous structures that can adsorb and retain moisture. Specifically, the base material is preferably one or more selected from the group consisting of silica, cellulose, microcrystalline cellulose (MCC), spherical cellulose, and porous cellulose. Among them, cellulose or silica is more preferable from the viewpoint of flexibility in adjusting the bulk density of the composition and exhibiting white color. One type of these substances may be used alone, or two or more types may be used in combination in any ratio.

The content rate of the base material in the composition (if it contains two or more types of base materials, their total content rate) is not limited. However, from the viewpoint of improving quality by suppressing the elution of water during manufacturing or product storage, and from the viewpoint of imparting a desirable appearance to the user by increasing the whiteness of the product, the above content is usually set at 10% by weight. % or more, preferably 15% by weight or more, and more preferably 20% by weight or more. Further, the upper limit of the content is not limited, but from the viewpoint of the limit to which other raw materials can be blended, it is usually 70% by weight or less, preferably 68% by weight or less, and more preferably 65% by weight or less. preferable.

(4) Sugar alcohol The composition preferably contains a sugar alcohol. The type of sugar alcohol is not particularly limited, and examples include xylitol, maltitol, erythritol, sorbitol, mannitol, and lactitol. Among these, maltitol is preferred from the viewpoint of imparting good flavor. One type of these substances may be used alone, or two or more types may be used in combination in any ratio.

The content of sugar alcohols in the composition (if it contains two or more types of sugar alcohols, their total content) is not limited, but from the perspective of flavor adjustment, it is usually 1% by weight or more, and the amount of % or more, more preferably 10% by weight or more. Further, the upper limit thereof is usually 80% by weight or less, preferably 70% by weight or less, and more preferably 60% by weight or less.

(5) Polyglycerin fatty acid ester The composition preferably contains a polyglycerin fatty acid ester. The degree of polymerization of glycerin in the polyglycerin fatty acid ester is preferably 2 to 10. Polyglycerol fatty acid ester functions as an emulsifier. Therefore, by containing the polyglycerol fatty acid ester, the components of the composition can be kept in a uniformly mixed state, and the flavor components can be kept stable, so that the flavor of the composition can be improved. In addition, the polyglycerin fatty acid ester can impart appropriate viscosity to the composition and bind each component together, so it can suppress the dryness of the composition and improve the feeling of use, flavor, etc. can. In addition, even if the composition is a dry type with a low water content (moisture content), it is possible to prevent the composition from scattering when filling an exterior material such as a pouch with the composition. In this way, by including the polyglycerol fatty acid ester in the composition, production efficiency such as work efficiency and yield in the production of oral products can be improved.

Polyglycerin fatty acid ester is a fatty acid ester of a dehydrated condensate of glycerin, and the degree of polymerization of glycerin is usually 2 or more, and may be 3 or more, and is usually 10 or less, and 8 or less. good.

The fatty acid ester group (RCOO- group) of polyglycerin fatty acid ester is derived from a fatty acid. The fatty acid is not limited and may be a saturated fatty acid or an unsaturated fatty acid. In addition, from the viewpoint of good flavor and production efficiency, the number of carbon atoms in the fatty acid is usually 10 or more, preferably 12 or more, more preferably 14 or more, and even more preferably 16 or more. Moreover, it is usually 30 or less, preferably 26 or less, more preferably 22 or less, and even more preferably 20 or less. The fatty acid may have a substituent or may be unsubstituted.

In addition, the number of fatty acid ester groups that one molecule of polyglycerol fatty acid ester has is not limited as long as the polyglycerol fatty acid ester has a structure that can function as an emulsifier, and depends on the degree of polymerization of glycerin and the number of hydroxyl groups derived from glycerin. It can be selected as appropriate. A structure that can function as an emulsifier is a structure that has both a fatty acid moiety that serves as a lipophilic group and a polyhydric alcohol moiety that serves as a hydrophilic group. Specifically, the number of fatty acid ester groups per molecule of polyglycerin fatty acid ester should normally be one or more. Further, the number of hydroxyl groups derived from glycerin may be one or more.

The degree of polymerization of glycerin and the type and number of fatty acid ester groups in the polyglycerin fatty acid ester can be arbitrarily combined as described above. More specifically, the alcohol component of the polyglycerin fatty acid ester may be diglycerin, triglycerin, tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, octaglycerin, nonaglycerin, or decaglycerin. The acid component of the polyglycerol fatty acid ester may be a fatty acid such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, and the like. Further, the polyglycerin fatty acid ester may be a monoester, diester, triester, tetraester, pentaester, or the like. As the polyglycerol fatty acid ester, one type may be used alone, or two or more types may be used in combination in any ratio.

From the viewpoint of good flavor and workability during production, the polyglycerin fatty acid ester is preferably one or more selected from diglycerin monofatty acid ester and decaglycerin fatty acid ester. The diglycerin monofatty acid ester is preferably selected from the group consisting of diglycerin monolaurate, diglycerin monomyristate, diglycerin monopalmitate, diglycerin monostearate and diglycerin monooleate; More preferred is oleate. The decaglycerin fatty acid ester is preferably selected from the group consisting of decaglycerin laurate, decaglycerin myristate, decaglycerin palmitate, decaglycerin stearate and decaglycerin oleate; More preferably it is selected from the group consisting of myristate, decaglycerin monopalmitate, decaglycerin monostearate and decaglycerin monooleate.

The content of polyglycerol fatty acid esters in the composition (if it contains two or more types of polyglycerol fatty acid esters, their total content) is not limited, but from the viewpoint of obtaining good flavor and improving production efficiency. , usually at least 0.1% by weight, preferably at least 0.2% by weight, more preferably at least 0.3% by weight, even more preferably at least 0.5% by weight. Further, the content of the polyglycerol fatty acid ester is usually 20.0% by weight or less, preferably 15.0% by weight or less, and 10.0% by weight or less, preferably 15.0% by weight or less, from the viewpoint of imparting appropriate viscosity to the composition. It is more preferably at most 8.0% by weight, even more preferably at most 8.0% by weight.

The HLB value of the polyglycerol fatty acid ester is not limited, but from the viewpoint of obtaining good flavor and improving production efficiency, it is usually 6.0 or more, preferably 7.0 or more, and usually 20.0 or less, preferably It is 18.0 or less, more preferably 16.0 or less.

(6) Mold release agent It is preferable that the composition contains a mold release agent. Mold release agents have the disadvantage that the components may adhere to manufacturing equipment such as mixers and kneaders when manufacturing the composition, or the components may adhere to filling machines when filling the composition into pouches. It is possible to reduce this and improve manufacturing efficiency. Moreover, the mold release agent can reduce the adhesion between the materials constituting the composition to suppress caking (aggregation and solidification between the materials), and can also suppress stickiness of the composition. As a result, the appearance, feel, flavor, etc. of oral products containing the composition are improved. Furthermore, the composition can be prevented from leaking out of the pouch, and the properties of the oral product can be improved.

The mold release agent is not limited as long as it achieves the above effects. Examples of the mold release agent include compounds such as finely divided silicon dioxide, magnesium oxide, calcium silicate, magnesium silicate, calcium phosphate, calcium stearate, and magnesium stearate. Among these, silicon dioxide is preferable as the mold release agent because it has the above-mentioned effects and has little influence on flavor. One type of mold release agent may be used alone, or two or more types may be used in combination in any ratio. However, when using silica (silicon dioxide) as the base material, the mold release agent may not be used.

The mold release agent is preferably in particulate form from the viewpoint of fully exhibiting the above effects. The average particle diameter of the particles is usually 20.0 μm or less, preferably 15.0 μm or less, more preferably 10.0 μm or less, and usually 0.2 μm or less, from the viewpoint of improving production efficiency. The thickness is preferably 0.3 μm or more, more preferably 0.4 μm or more, and even more preferably 1.0 μm or more. In the present invention, the average particle diameter of the release agent particles means the particle diameter (D50) at 50% cumulative volume based on the particle size distribution determined by laser diffraction particle size distribution measurement. A general-purpose device such as "Mastersizer 3000" manufactured by Malvern Panalytical can be used for laser diffraction particle size distribution measurement. Furthermore, in the present invention, silicon dioxide having such an average particle size is sometimes referred to as "fine silicon dioxide."

The content of the mold release agent in the composition (if it contains two or more types of mold release agents, their total content) is not limited, but it should ensure a good flavor and sufficiently exhibit the above effects. From this point of view, it is usually 0.05% by weight or more, preferably 0.1% by weight or more, more preferably 0.5% by weight or more, and usually 3.0% by weight or less, It is preferably 2.5% by weight or less, more preferably 2.0% by weight or less.

(7) Water The water content (water content) in the composition is usually 5% by weight or more from the viewpoint of ease of manufacturing the composition. Furthermore, from the viewpoint of improving production efficiency, improving caking resistance, and suppressing stickiness of the composition, the lower limit of the water content is preferably 30% by weight or more, more preferably 45% by weight or more; The upper limit is usually 60% by weight or less, preferably 50% by weight or less. Further, the water content may be 40% by weight or less, 30% by weight or less, or 20% by weight or less. The water content can be adjusted by adjusting the amount of water added or by providing heat treatment or drying treatment at the manufacturing stage. The water content of the composition is appropriately adjusted depending on the type of product (moist or dry). For example, in the case of a moist type, the water content is usually 20 to 60% by weight, preferably 30 to 50% by weight. On the other hand, in the case of a dry type, the water content is usually 5 to 20% by weight, preferably 10 to 15% by weight.

The water content (moisture content) of the composition can be measured using a heat-drying moisture meter (for example, METTER manufactured by TOLEDO: HB 43-S). For measurement, a sample is placed in a predetermined container and heated to an ultimate temperature of 100°C. The measurement ends when the amount of change becomes 1 mg or less in 60 seconds, and the moisture content is calculated from the weighed values before and after heating.

(8) Others The composition may contain other substances in addition to the above. Other substances include, for example, fragrances, pH adjusters, sweeteners (excluding sugar alcohols), humectants, bitter taste suppressants, whitening agents (excluding silicon dioxide), emulsifiers (excluding polyglycerin fatty acid esters), etc. can be mentioned. The content of the substance is not limited, and the formulation can be adjusted as appropriate depending on the product design.

1) Flavors Flavors are not limited, and examples include menthol, leaf tobacco extract, natural plant flavors (for example, cinnamon, sage, herbs, chamomile, kudzu grass, sweet tea, cloves, lavender, cardamom, cloves, nutmeg, bergamot, and geranium). , honey essence, rose oil, lemon, orange, cinnamon bark, caraway, jasmine, ginger, coriander, vanilla extract, spearmint, peppermint, cassia, coffee, celery, cascarilla, sandalwood, cocoa, ylang ylang, fennel, anise, licorice, St. John's bread, plum extract, peach extract, etc.), sugars (e.g., glucose, fructose, isomerized sugar, caramel, honey, molasses, etc.), cocoa (powder, extract, etc.), esters (e.g., isoamyl acetate) , linalyl acetate, isoamyl propionate, linalyl butyrate, etc.), ketones (e.g., menthone, ionone, damascenone, ethylmaltol, etc.), alcohols (e.g., geraniol, linalool, anethole, eugenol, etc.), aldehydes (e.g., vanillin) , benzaldehyde, anisaldehyde, etc.), lactones (e.g., γ-undecalactone, γ-nonalactone, etc.), animal fragrances (e.g., musk, ambergris, civet, castoreum, etc.), and hydrocarbons (e.g., limonene, etc.). , pinene, etc.). One type of fragrance may be used alone, or two or more types may be used in combination in any ratio.

2) pH adjuster The pH adjuster is not limited, and examples include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, potassium phosphate, anhydrous sodium phosphate, sodium dihydrogen phosphate, and sodium citrate. Can be mentioned. Among these, sodium carbonate, potassium carbonate, or sodium dihydrogen phosphate is preferred from the viewpoint of influence on the taste of the product. One type of pH adjuster may be used alone, or two or more types may be used in combination in any ratio. However, when the amino acid functions as a pH adjuster, the pH adjuster may not be used, or the amino acid and the pH adjuster may be used together to adjust the pH of the product to a predetermined range.

3) Sweeteners Examples of sweeteners include, but are not limited to, sugar alcohols such as xylitol, maltitol, and erythritol; and acesulfame potassium, sucralose, aspartame, and the like. Sugar alcohols are preferred from the viewpoint of taste adjustment. One type of sweetener may be used alone, or two or more types may be used in combination in any ratio.

4) Bitter taste suppressor The bitter taste suppressor is not limited, but includes, for example, soybean lecithin. Soybean lecithin is a phospholipid, and specific examples include phosphatidylcholine, phosphatidylethanolamine, and phosphatidic acid. As a bitter taste suppressant, one type may be used alone, or two or more types may be used in combination in any ratio.

5) Moisturizer Moisturizers are not limited, but include, for example, polyhydric alcohols such as glycerin and propylene glycol. From the viewpoint of product preservability, glycerin is preferred. As a humectant, one type may be used alone, or two or more types may be used in combination in any ratio.

6) Whitening agent The whitening agent is not limited, but includes, for example, fine silicon dioxide, titanium dioxide, calcium carbonate, and the like. From the viewpoint of taste influence on the product, finely divided silicon dioxide is preferred. One type of whitening agent may be used alone, or two or more types may be used in combination in any ratio.

7) Emulsifiers, surfactants Emulsifiers (excluding polyglycerin fatty acid esters) are not limited, but include, for example, emulsifiers added to foods. Examples of the emulsifier include one or more selected from the group consisting of sucrose fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, and lecithin. Examples of sucrose fatty acid esters include sucrose palmitate and sucrose stearate. Examples of the organic acid glycerin fatty acid ester include succinic acid glycerin fatty acid ester and diacetyl tartrate glycerin fatty acid ester. As the polyglycerin fatty acid ester, decaglycerin fatty acid ester can be mentioned. The content of the emulsifier in the composition is preferably such that the total content of the emulsifier and the aforementioned polyglycerol fatty acid ester falls within the range described above as the content of the polyglycerol fatty acid ester.

8) Gelling agent, gelling aid The gelling agent is preferably a polysaccharide having a carboxyl group, such as carrageenan, pectin, gum arabic, xanthan, gellan, or gum tragacanth. Furthermore, carrageenan, pectin, and gellan are preferable from the viewpoints that they easily gel in the presence of calcium ions and can form a crosslinked structure by creating a junction zone with carboxyl groups and cations. One type of these may be used alone, or two or more types may be used in combination in any ratio.

Examples of gelation auxiliary components include calcium ions, and the source thereof (gelation auxiliary agent) is not limited, but includes, for example, calcium halogenates (chlorides, etc.), citric acid, carbonates, sulfuric acid, etc. Examples include salts, phosphates, lactates, and the like. Among these, calcium lactate, calcium chloride, or calcium phosphate is preferable from the viewpoint of having little influence on taste, high solubility, and pH after dissolution, and calcium lactate is particularly preferable. One type of these may be used alone, or two or more types may be used in combination in any ratio.

Examples of gelling auxiliary ingredients other than calcium ions include metal ions such as magnesium, silver, zinc, copper, gold, and aluminum, which can bind the gelling agent through ionic bonds in the same way as calcium ions, and highly cationic ions. Examples include molecular ions. Sources of these (other gelling aids) include, for example, halogenates (chlorides, etc.) of these metal ions, citric acid, carbonates, sulfates, phosphates, and cationic polymers. can be mentioned. One type of these may be used alone, or two or more types may be used in combination in any ratio.

(9) Properties 1) Fluidity The fluidity of the composition allows evaluation of the viscosity, adhesion to manufacturing equipment, caking resistance, and stickiness of the composition. The fluidity is evaluated by relative comparison of shear stress values at a normal stress of 5.0 kPa at a measurement temperature of 22°C. The vertical stress of 5.0 kPa is a pressure load that is assumed to be applied to the composition due to its own weight during production, transportation, storage, etc., which is a condition that may cause the composition to adhere to production equipment, caking, or stickiness. . The shear stress is preferably 4.15 kPa or more, more preferably 4.20 kPa or more, even more preferably 4.25 kPa or more, and preferably 5.85 kPa or less, more preferably 5.80 kPa or less.

The shear stress of the composition at the above normal stress of 5.0 kPa can be measured using a rheometer. For example, when a powder rheometer FT4 manufactured by Freeman Technology is used as a rheometer, the measurement is performed under the following measurement conditions.
・Measurement mode: standard program (25mm_shear_9kPa)
・Measurement temperature: 22℃
・Measurement humidity: 60%RH
・Measurement container: Cylindrical container with an inner diameter of 25 mm, volume of 10 ml
・Vertical load: 3-9kPa
Each raw material to be measured is passed through a sieve (1.18 mm opening) to make the particles fine and uniform, which is used as a measurement sample, and the measurement is performed according to the procedure of the rheometer described above.

2) Particle Size Although the composition is preferably composed of a plurality of solid granules, the size of the granules is not limited. In order to provide a pleasant mouthfeel during use by the user, ease of handling during manufacturing, and control of quality variations, the dried composition is typically passed through a sieve with a 15 mm opening (<15 mm) size. The size is preferably such that it passes through a sieve with a sieve opening of 10 mm (<10 mm), it is more preferably the size that passes through a sieve having a sieve opening of 5 mm (<5 mm), and the size is 3.2 mm. More preferably, the size is such that it can pass through a sieve with sieve openings (<3.2 mm). For example, if all of a composition that has been dried to a moisture content of 5% by weight or less passes through a sieve with a sieve mesh of 3.2 mm, it is determined that the maximum particle size of the composition when dried is 3.2 mm or less. represent. Although it is not necessary to set a lower limit to the particle size of the composition when dried, it is usually 3 μm or more from the viewpoint of preventing leakage from the pouch.

The method for preparing the above-mentioned dry composition is not limited as long as the water content can be reduced to 5% by weight or less, but for example, the oral composition may be prepared at room temperature, 70°C to 80°C, etc. for a predetermined period of time. Examples include a method of preparation by allowing the mixture to stand still. The maximum particle size of the composition can be appropriately adjusted, for example, by adjusting the particle size, water content, etc. of the ion exchange resin on which nicotine is supported.

3) pH
The pH of the composition is not limited, but from the viewpoint of influence on taste, it is usually 7.0 or higher, preferably 7.5 or higher, more preferably 8.0 or higher, and usually 10 or higher. .0 or less, preferably 9.5 or less, and more preferably 9.0 or less. The pH is a measured value at 25°C.

The pH of the composition at a measurement temperature of 25°C is determined using a pH analyzer (for example, LAQUA F-72 flat ISFET pH electrode manufactured by Horiba), and 20 mL of water is added to 2 g of the composition, shaken for 10 minutes, It can be measured by measuring the supernatant liquid. For example, calibrate the equipment using phthalate pH standard solution (pH 4.01), neutral phosphate pH standard solution (pH 6.86), borate pH standard solution (pH 9.18) (all manufactured by Wako Pure Chemical Industries). It is preferable to perform three-point calibration using

2. Oral Pouch Products Oral pouch products are used by placing them in the mouth. Oral pouch products include a main material (composition) and a pouch (also referred to as an exterior material) for packaging the main material.

(1) Pouch Pouches are not limited to known pouches as long as they can package the composition, do not dissolve in water, and can permeate liquids (water, saliva, etc.) and water-soluble components in the composition. Can be used. Examples of the material for the pouch include cellulose nonwoven fabric, and commercially available nonwoven fabrics may also be used. A pouch product can be produced by forming a sheet made of such a material into a bag shape, filling the bag with the composition, and sealing the bag by means such as heat sealing.

The basis weight of the above-mentioned sheet is not particularly limited, and is usually 12 gsm or more and 54 gsm or less, preferably 24 gsm or more and 30 gsm or less. The thickness of the sheet is not particularly limited, and is usually 100 μm or more and 300 μm or less, preferably 175 μm or more and 215 μm or less.

At least one of the inner and outer surfaces of the pouch may be partially coated with a water-repellent material. A water-repellent fluororesin is suitable as the water-repellent material. Specifically, this type of water-repellent fluororesin includes Asahi Guard (registered trademark) manufactured by Asahi Glass Co., Ltd. Water-repellent fluororesins are applied to packaging materials for foods and products containing fats and oils, such as confectionery, dairy products, prepared foods, fast food, and pet food. Therefore, this type of water-repellent fluororesin is safe even when applied to pouches placed in the oral cavity. The water-repellent material is not limited to fluororesin, and may be a water-repellent material such as paraffin resin, silicone resin, or epoxy resin.

The pouch may contain any ingredients. Examples of such components include raw materials that adjust aroma and taste, fragrances, additives, tobacco extracts, and pigments. Furthermore, the manner in which these components are contained is not limited, and examples include methods in which they are applied to the surface of the pouch, impregnated, and in the case of fibers, they are contained in the fibers.

The appearance of the pouch is also not limited. Pouches may be non-transparent, translucent, or transparent. When the pouch is translucent or transparent, the filled composition can be seen through.

The size of the oral pouch product is not limited. The size of the product before use may be such that the lower limit of the long side is 25 mm or more, 28 mm or more, 35 mm or more, or 38 mm or more. Moreover, the upper limit may be 40 mm or less. The lower limit of the short side may be 10 mm or more or 14 mm or more. Moreover, the upper limit may be 20 mm or less or 18 mm or less. The weight ratio of the composition to the total weight of the oral pouch product is not limited, but is usually 80% by weight or more, preferably 85% by weight or more, more preferably 90% by weight or more, and It is usually 99% by weight or less, preferably 97% by weight or less, and more preferably 95% by weight or less.

(2) Composition The composition filled into the pouch is also called a filler. The amount of filler per oral pouch product is preferably between 0.4 and 1.5 g.

3. Production method (1) Production of composition The composition can be produced by any method, but it contains at least components (A) and (B), and if necessary, a base material, a sugar alcohol, a polyglycerol fatty acid ester, and It is preferable that the product be manufactured through a step of mixing a mold release agent. Mixing can be performed by charging all raw materials into a mixer and mixing them.

In a preferred manufacturing method, component (A), component (B), base material, sugar alcohol, mold release agent, and optionally water and other substances (sweetener, flavoring agent, humectant, etc.) are mixed together. to obtain a first mixture. At this time, heating may be applied. Furthermore, the order of mixing each raw material is not limited, and they may be mixed in any order or at the same time by being added to the mixer, or solid raw materials may be mixed uniformly, then liquid raw materials may be added and further mixed. good. From the viewpoint of workability, the latter embodiment is preferable.

Next, the first mixture and the polyglycerin fatty acid ester are mixed by spraying the polyglycerin fatty acid ester solution onto the first mixture while stirring the first mixture, thereby obtaining a second mixture. Since the polyglycerol fatty acid ester exhibits an anti-caking effect, caking is less likely to occur in subsequent steps. The solvent for the polyglycerol fatty acid ester solution is not limited as long as it can dissolve the polyglycerol fatty acid ester, but is preferably an alcoholic solvent such as ethanol. In order to prevent a large amount of the solvent of the polyglycerol fatty acid ester solution from remaining in the second mixture, heat treatment may be performed while or after spraying the polyglycerol fatty acid ester solution on the first mixture.

Furthermore, after the preparation of the second mixture, a process of drying the second mixture may be performed (drying step). After that, a cooling process may be performed. Cooling may be natural cooling or may be performed using some kind of cooling means (cooling step). By drying, for example, the moisture content of the second mixture can be adjusted to a desired value between 5 and 60% by weight. This facilitates adjustment of the water content in the composition.

To the mixture obtained as above, an aqueous solution containing a pH adjuster, a sweetener such as acesulfame potassium, a flavoring agent such as menthol, a bitterness suppressant such as soybean lecithin, and a humectant such as glycerin are added as necessary (additives addition step). The above additives may be added in solid form or as an aqueous solution dissolved in water. When added in an aqueous solution, it may be added in advance by dissolving it in a predetermined amount of water to achieve the final moisture content of the oral product.

(2) Manufacture of oral pouch products Oral pouch products can be manufactured by packaging the composition in a pouch (exterior material) (packaging process). The packaging method is not limited, and any known method can be applied. For example, a known method can be used, such as a method in which the composition is poured into a bag-shaped nonwoven fabric and then sealed. In the packaging process, desired additional water may be added after sealing (water addition process). For example, if the final composition has a water content of 50% by weight and the filled composition has a water content of 15% by weight, the remaining 35% by weight of water is added.

[Examples 1 to 3, Comparative Example 1] Improving usability A base material was prepared by blending 65% by weight of silica (Sipernat 2200, manufactured by Evonik) and 35% by weight of cellulose (Vitacel L00, manufactured by Rettenmeyer). . Next, 50, 100, 10, and 90 mg of Na glutamate (MSG), γ-aminobutyric acid (GABA), arginine (Arg), and tripotassium phosphate (TPP) were dissolved in 100 ml of distilled water and added. A liquid was prepared. Samples were prepared by adding each of the aqueous solutions at a predetermined ratio to the base material. However, an appropriate amount of water was added to the aqueous solution so that the water content of each sample was 44% by weight. Table 2 shows the composition of the sample. It has been found that Arg can be used to adjust the pH of the composition to a preferred range.

Based on a conventional method, the above sample was filled into a pouch to produce an oral product, and a sensory test was conducted as follows. The results are shown in Table 3.
Well-trained panelists: 7 people Sample amount: 0.7 g/pouch Evaluation method: The pouch was taken into the mouth and the mouthfeel was evaluated on a three-grade scale from A to C for a maximum of 60 seconds. However, the usability caused by the texture of the oral product itself, such as the roughness of particles or the stiffness of nonwoven fabrics, was excluded from the evaluation.
In addition, when changing the pouch, there was a 3-minute interval, and the subjects were allowed to drink enough water to lightly moisten the oral cavity.

As shown in the table, it is clear that the samples prepared in the examples do not give the user a dry feeling. Panelists commented that in the example, there was no sensation of saliva being sucked into the product, when comparing the example and the comparative example, the feeling of use in the example was improved, and it was not possible to discern a difference in the moist feeling between the examples. We received comments such as:

[Experimental example] Deliquescent property In order to clarify the deliquescent property of amino acids, water adsorption isotherms were measured for amino acids, amino acid salts (MSG, GABA, Arg), and trisodium phosphate (TSP). BELSORP MAX III of MicrotracBEL (Microtrac Bell Co., Ltd.) was used for the measurement. As sample pretreatment, the sample was vacuum dried at 105° C. until the leakage was 1 Pa/min or less.

The measurement conditions were as follows.
Relative pressure (humidity) from 0.025 to 0.3: Measured at relative pressure intervals of 0.025 Relative pressure (humidity) from over 0.3 to 0.95: Measured at relative pressure intervals of 0.05 Relative pressure 0 After reaching .95: Measure the relative pressure up to 0.1 at the same relative pressure interval (However, since TSP takes a long time to measure and the measurement accuracy decreases, the relative pressure was set up to about 0.5.)
The equilibration conditions are that when the relative pressure is 0.9 or less, the pressure change will be 0.3% or less in 300 seconds, and if the relative pressure is 0.9 or more, the pressure change will be 0.3 Pa or less in 300 seconds. And so.

The obtained water adsorption isotherm and desorption isotherm are shown in Figure 1. From this figure, in MSG, GABA, and TSP, moisture increases in the high relative pressure region, and 100% d. b. It can be seen that more water is captured.

Figure 2 shows a photograph of the sample after the measurement was completed. From this figure, it can be seen that MSG and GABA undergo a phase change from solid to transparent liquid state. This condition was already observed for samples equilibrated for adsorption at a relative pressure of 0.95.

Changes in the sample before and after the measurement of adsorption/desorption isotherms were measured using a spectrophotometer (CM-5) manufactured by Konica Minolta. The measurement conditions were reflection measurement and SCI method, and the observation window of the target mask with a diameter of 3 mm was covered with the glass container after the adsorption/desorption measurement. Measurements were also performed on empty tubes containing no sample, and the measured values in the transparent state were determined. The results are shown in Table 4. The measured values are converted values with a field of view of 10° and a light source of D65.

Since the tube is glass with curvature, the measured value of L ^* is limited, and L ^* =33 was found to be the minimum value. MSG and GABA show white opacity like Arg and phosphate before adsorption/desorption equilibrium measurement, but after deliquescence after adsorption/desorption equilibrium measurement, the measured value of L ^* decreases significantly, and As shown, it had the same level of transparency as an empty tube. In addition, after adsorption/desorption equilibrium measurements, each tube was sealed and stored at room temperature for 9 days. GABA maintained its transparency after adsorption/desorption equilibrium measurements even after being stored for 9 days, and the properties also remained unchanged after phase change. It existed stably in a liquid state. When MSG was stored for 9 days, the measured value of L ^* increased and the product became white and film-like. From the above, it is clear that MSG and GABA have deliquescent properties. In the above examples, it was revealed that the sample using MSG and GABA had improved usability, but this phenomenon was caused by the MSG and GABA contained in the composition coming into contact with saliva and moisture in the oral cavity. This is thought to be due to the fact that the product deliquesces, undergoes a rapid phase change from solid to liquid, and covers the product surface, thereby suppressing the rapid movement of saliva to the base component.

The embodiments are shown below.
Aspect 1
(A) an amino acid or its salt; (B) nicotine;
An oral pouch product comprising a composition comprising.
Aspect 2
The oral pouch product according to aspect 1, wherein the component (A) has deliquescent properties.
Aspect 3
The oral pouch product according to aspect 2, wherein the component (A) is selected from the group consisting of glutamic acid, γ-aminobutyric acid, salts thereof, and combinations thereof.
Aspect 4
The oral pouch product according to aspect 1, wherein the component (A) is a basic amino acid.
Aspect 5
5. The oral pouch product of embodiment 4, wherein component (A) is selected from the group consisting of arginine, lysine, and combinations thereof.
Aspect 6
As the component (A),
A component (A1) selected from the group consisting of glutamic acid, γ-aminobutyric acid, salts thereof, and combinations thereof; and a component (A2) selected from the group consisting of arginine, lysine, salts thereof, and combinations thereof. )including,
The oral pouch product according to aspect 1.
Aspect 7
The oral pouch product according to any one of aspects 1 to 6, wherein the composition contains 1 to 15% by weight, on a dry weight basis, of the component (A).

Claims

(A) an amino acid or its salt; (B) nicotine;
An oral pouch product comprising a composition comprising.
The oral pouch product according to claim 1, wherein the component (A) has deliquescent properties.
The oral pouch product of claim 2, wherein the component (A) is selected from the group consisting of glutamic acid, γ-aminobutyric acid, salts thereof, and combinations thereof.
The oral pouch product according to claim 1, wherein the component (A) is a basic amino acid.
5. The oral pouch product of claim 4, wherein the component (A) is selected from the group consisting of arginine, lysine, and combinations thereof.
As the component (A),
A component (A1) selected from the group consisting of glutamic acid, γ-aminobutyric acid, salts thereof, and combinations thereof; and a component (A2) selected from the group consisting of arginine, lysine, salts thereof, and combinations thereof. )including,
The oral pouch product of claim 1.
The oral pouch product according to any one of claims 1 to 6, wherein the composition contains 1 to 15% by weight of the component (A) on a dry weight basis.