Oral composition

Abstract

The present invention pertains to a solid composition for oral administration, which contains the following components (A) and (B): (A) 0.00005-40 ppm by mass of a branched fatty acid, and (B) a pyrazine, the mass ratio (B) / (A) of component (B) to component (A) being 0.015 or more.

Description

Technical Field

[0001] The present invention relates to a composition for oral use. Background Art

[0002] Since the deliciousness of food and drink is felt by taste and fragrance as a whole, fragrance is an important factor in determining the preference of food and drink. Therefore, various technologies for improving the flavor of food and drink have been studied in the prior art. For example, it is reported that by containing a certain amount of pyrazines relative to theobromine, pyrazines are dispersed in the vegetable oils and fats containing cocoa butter, a strong cocoa flavor can be given to the cocoa raw materials of the prior art, and further, by containing isovaleric acid together with pyrazines, a strong cocoa flavor can be given to the cocoa raw materials of the prior art even in a small amount (patent document 1). In addition, it is reported that by adding a trace amount of grape lactones, which are considered to be fruit aroma substances in the prior art, to baking preference beverages such as coffee, cocoa, stir-fried green tea, coarse tea, brown rice tea, barley tea, baked brown rice, coix tea, buckwheat tea, black mate tea, etc., a flavor aftertaste can be given (patent document 2).

[0003] (Patent Document 1) Japanese Patent Application Publication No. 2020-156433

[0004] (Patent Document 2) Japanese Patent Application Publication No. 2006-20526 Summary of the invention

[0005] The present invention provides the following [1] to

[10] .

[0006] [1] A composition for oral administration, comprising the following components (A) and (B),

[0007] (A) Branched chain fatty acids: 0.00005 to 40 ppm by mass,

[0008] (B) Pyrazines,

[0009] Furthermore, the mass ratio of the component (B) to the component (A) [(B) / (A)] is 0.015 or more.

[0010] [2] The oral composition according to [1] above, wherein the component (A) is one or more selected from isobutyric acid, 2-methylbutyric acid and isovaleric acid.

[0011] [3] The oral composition as described in [1] or [2] above, wherein the component (B) is one or more selected from the group consisting of pyrazine, methylpyrazine, ethylpyrazine, dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine, ethylmethylpyrazine, isobutylmethylpyrazine, ethyldimethylpyrazine, dimethylethylpyrazine, diethylmethylpyrazine, acetylpyrazine, methoxymethylpyrazine and isobutylmethoxypyrazine.

[0012] [4] The oral composition according to any one of [1] to [3] above, wherein the content of component (B) is 0.004 to 60 ppm by mass.

[0013] [5] The oral composition according to any one of [1] to [4], further comprising 4-vinylguaiacol as component (C), wherein the mass ratio of component (B) to the total amount of component (A) and component (C) [(B) / [(A)+(C)]] is 0.01 or more.

[0014] [6] The oral composition according to any one of [1] to [5] above, wherein the mass ratio of component (B) to component (C) [(B) / (C)] is 0.03 to 8.

[0015] [7] The oral composition according to any one of [1] to [6] above, wherein the oral composition is a solid oral composition.

[0016] [8] The oral composition according to any one of [1] to [6] above, wherein the oral composition is a liquid oral composition.

[0017] [9] A preparation for suppressing the unpleasant odor of branched fatty acids or 4-vinylguaiacol, wherein the preparation comprises a pyrazine as an active ingredient.

[0018]

[10] A method for suppressing an unpleasant odor of a branched-chain fatty acid, wherein (B) a pyrazine is allowed to coexist with (A) a branched-chain fatty acid in a mass ratio [(B) / (A)] of 0.015 or more. DETAILED DESCRIPTION

[0019] Patent Document 1 describes isovaleric acid as a component that contributes to enhancing the flavor of cocoa together with pyrazines. However, branched-chain fatty acids such as isovaleric acid are generally considered to be the cause of unpleasant odors, and when or after ingestion of an oral composition containing branched-chain fatty acids, the unique odor is accompanied by a sense of discomfort or disgust.

[0020] The present invention relates to an oral composition which suppresses the unpleasant odor of branched-chain fatty acids.

[0021] The present inventors have conducted intensive studies in view of the above problems and have found that the unpleasant odor of branched fatty acids can be suppressed by containing pyrazines at a certain mass ratio or a higher mass ratio relative to branched fatty acids. Furthermore, the inventors have found that even when 4-vinylguaiacol, which is known as a causative substance of unpleasant odor, is contained, the unpleasant odors of branched fatty acids and 4-vinylguaiacol can be suppressed simultaneously by containing pyrazines at a certain mass ratio or a higher mass ratio relative to the total amount of branched fatty acids and 4-vinylguaiacol.

[0022] According to the present invention, a composition for oral administration in which the unpleasant odor of branched-chain fatty acids is suppressed can be provided.

[0023] [Oral Composition]

[0024] The oral composition of the present invention contains a branched fatty acid as a component (A). Here, in the present specification, "branched fatty acid" means a fatty acid having a branched chain.

[0025] As long as component (A) has an unpleasant odor, it can be any of a saturated fatty acid and an unsaturated fatty acid, and is preferably a short-chain branched saturated fatty acid from the perspective of being easy to enjoy the effects of the present invention. Here, in this specification, "short-chain branched saturated fatty acid" refers to a branched saturated fatty acid having a carbon number of 7 or less. The carbon number of the short-chain branched saturated fatty acid is preferably 5 or less.

[0026] Specific examples of component (A) include isobutyric acid, 2-methylbutyric acid, and isovaleric acid. One or more components (A) may be contained. In addition, isobutyric acid, 2-methylbutyric acid, and isovaleric acid are known as the causative substances of the so-called natto odor. Furthermore, isovaleric acid is known to have a pungent odor accompanied by unpleasantness such as sweat odor, foot odor, and senile odor, and is the causative substance of dry odor in the shade or sole odor.

[0027] Among them, as component (A), from the viewpoint of easily enjoying the effects of the present invention, one or more selected from isobutyric acid, 2-methylbutyric acid and isovaleric acid are preferred, and isovaleric acid is more preferred.

[0028] As component (A), commercially available reagents can be used, and extracts of plants containing component (A) can also be used. In addition, when using a plant extract as component (A), there is no particular limitation on the extraction method and extraction conditions of the plant extract, and a known method can be used. In addition, the plant extract can be a concentrate, a dried product, or a purified product with improved purity. Regarding each method of concentration, drying and purification, a known method can be used.

[0029] As a plant, there is no particular limitation as long as it contains component (A), preferably one or more selected from green coffee beans and lightly roasted coffee beans, and more preferably green coffee beans. Here, in this specification, "lightly roasted coffee beans" refer to roasted coffee beans with an L value of 30 or more and 60 or less. Lightly roasted coffee beans with such an L value do not have the roasted aroma unique to coffee beverages. From the perspective of suppressing the unpleasant odor of component (A) and the physiological effect, the L value of lightly roasted coffee beans is preferably 32 or more, more preferably 34 or more, more preferably 36 or more, further more preferably 38 or more, and further more preferably 40 or more. In addition, in this specification, "L value" refers to the value obtained by measuring the brightness of roasted coffee beans using a colorimeter when "black" is set to an L value of 0 and "white" is set to an L value of 100. There is no particular limitation on the type and origin of coffee beans.

[0030] The content of component (A) in the oral composition of the present invention is 0.00005 to 40 mass ppm, and from the viewpoint of being able to enjoy the effect of suppressing the unpleasant odor of branched fatty acids, it is preferably 0.0001 mass ppm or more, more preferably 0.004 mass ppm or more, further preferably 0.008 mass ppm or more, and further more preferably 0.3 mass ppm or more. In addition, from the viewpoint of suppressing the chemical odor of the following component (B) pyrazines, it is preferably 25 mass ppm or less, more preferably 15 mass ppm or less, further preferably 8 mass ppm or less, and further more preferably 1 mass ppm or less. Moreover, the content of component (A) in the oral composition of the present invention is preferably 0.0001 to 25 mass ppm, more preferably 0.0004 to 15 mass ppm, further preferably 0.0008 to 8 mass ppm, and further more preferably 0.3 to 1 mass ppm. In addition, the content of component (A) can be analyzed by a commonly known analytical method suitable for measuring the state of the sample, such as GC / MS (Gas Chromatography / Mass Spectrometry) or HPLC (High performance Liquid Chromatography), or can be entrusted to a third party for analysis. Analysis based on GC / MS method can be entrusted to the Japan Food Analysis Center, for example, and analysis based on HPLC method can be entrusted to Shimadzu Techno-Research Co., Ltd., for example.

[0031] The oral composition of the present invention contains pyrazines as component (B). Component (B) is effective in suppressing the unpleasant odor of component (A), and by setting it to a specific mass ratio relative to component (A), the unpleasant odor can be suppressed. Here, in this specification, "pyrazines" refers to compounds having a pyrazine structure in the molecule. Pyrazines are known as one of the aroma components that constitute the sweet aroma of nuts.

[0032] As component (B), for example, pyrazine, methylpyrazine, ethylpyrazine, dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine, ethylmethylpyrazine, isobutylmethylpyrazine, ethyldimethylpyrazine, dimethylethylpyrazine, diethylmethylpyrazine, acetylpyrazine, methoxymethylpyrazine, isobutylmethoxypyrazine can be mentioned. One or more components (B) can be contained.

[0033] Among them, as component (B), from the viewpoint of suppressing the unpleasant odor of branched fatty acids, it is preferably selected from pyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-isobutyl-3-methylpyrazine, 2- One or more selected from ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-acetylpyrazine, 2-methoxy-3-methylpyrazine and 2-isobutyl-3-methoxypyrazine, more preferably one or more selected from pyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-acetylpyrazine and 2-methoxy-3-methylpyrazine, and from the viewpoint of suppressing the chemical odor of pyrazines, 2-methoxy-3-methylpyrazine is further more preferred.

[0034] In addition, the component (B) may be a chemically synthesized product or a product derived from natural products. As the product derived from natural products, for example, pyrazines isolated from natural products can be used.

[0035] In the oral composition of the present invention, the mass ratio [(B) / (A)] of component (B) to component (A) is 0.015 or more, and from the viewpoint of suppressing the unpleasant odor of branched fatty acids, it is preferably 0.08 or more, more preferably 0.15 or more, and even more preferably 0.4 or more. In addition, from the viewpoint of suppressing the chemical odor of pyrazines, the mass ratio [(B) / (A)] is preferably 20 or less, more preferably 12 or less, even more preferably 6 or less, and even more preferably 0.8 or less. Moreover, the mass ratio [(B) / (A)] is preferably 0.015 to 20, more preferably 0.015 to 12, even more preferably 0.08 to 6, even more preferably 0.15 to 6, and even more preferably 0.4 to 0.8.

[0036] From the viewpoint of suppressing the unpleasant odor of branched fatty acids, the content of component (B) in the oral composition of the present invention is preferably 0.004 mass ppm or more, more preferably 0.008 mass ppm or more, further preferably 0.08 mass ppm or more, further more preferably 0.18 mass ppm or more, further more preferably 0.22 mass ppm or more, and from the viewpoint of suppressing the chemical odor of pyrazines, it is preferably 60 mass ppm or less, more preferably 10 mass ppm or less, further preferably 6 mass ppm or less, further more preferably 4 mass ppm or less, further more preferably 0.4 mass ppm or less. Moreover, the content of component (B) in the oral composition of the present invention is preferably 0.004 to 60 mass ppm, more preferably 0.008 to 10 mass ppm, further preferably 0.08 to 6 mass ppm, further more preferably 0.18 to 4 mass ppm, further more preferably 0.22 to 0.4 mass ppm. In addition, the content of component (B) can be measured by an analytical method suitable for the state of measuring the sample among the commonly known analytical methods, such as GC / MS method. In addition, during the measurement, appropriate treatment may be performed as needed, for example, freeze-drying the sample to fit the detection range of the device, or removing foreign substances from the sample to fit the separation capability of the device.

[0037] The oral composition of the present invention may contain 4-vinylguaiacol as component (C). 4-vinylguaiacol is known to have a foreign smell such as smoke, medicine or spice in sake, but the present inventors have found that even when 4-vinylguaiacol is contained together with a branched fatty acid, the unpleasant odor derived from the branched fatty acid and 4-vinylguaiacol can be suppressed at the same time.

[0038] Component (C) may be a component derived from the raw material or a newly added component. As a component derived from the raw material, it is preferably one or more selected from green coffee beans and lightly roasted coffee beans, and green coffee beans are more preferably. The specific form of lightly roasted coffee beans is as described above.

[0039] From the viewpoint of simultaneously suppressing the unpleasant odors of branched fatty acids and 4-vinylguaiacol, the mass ratio [(B) / [(A)+(C)]] of component (B) to the total amount of component (A) and component (C) in the oral composition of the present invention is preferably 0.01 or more, more preferably 0.02 or more, further preferably 0.05 or more, and further more preferably 0.5 or more. In addition, from the viewpoint of suppressing the chemical odor of pyrazines, the mass ratio [(B) / [(A)+(C)]] is preferably 5 or less, more preferably 4 or less, further preferably 2 or less, and further more preferably 1 or less. Moreover, the mass ratio [(B) / [(A)+(C)]] is preferably 0.01 to 5, more preferably 0.02 to 4, further preferably 0.05 to 2, and further more preferably 0.5 to 1.

[0040] From the viewpoint of suppressing the unpleasant odor of 4-vinylguaiacol, the mass ratio [(B) / (C)] of component (B) to component (C) in the oral composition of the present invention is preferably 0.03 or more, more preferably 0.6 or more, and even more preferably 0.8 or more. In addition, from the viewpoint of suppressing the chemical odor of pyrazines, the mass ratio [(B) / (C)] is preferably 8 or less, more preferably 3 or less, and even more preferably 2 or less. Furthermore, the mass ratio [(B) / (C)] is preferably 0.03 to 8, more preferably 0.6 to 3, and even more preferably 0.8 to 2.

[0041] From the viewpoint of suppressing the unpleasant odor of 4-vinylguaiacol, the content of component (C) in the oral composition of the present invention is preferably 0.1 mass ppm or more, more preferably 0.8 mass ppm or more, and preferably 2 mass ppm or less, more preferably 1.4 mass ppm or less. Moreover, the content of component (A) is preferably 0.1 to 2 mass ppm, more preferably 0.8 to 1.4 mass ppm. In addition, the content of component (C) can be measured by an analytical method suitable for measuring the condition of the sample in a commonly known determination method, for example, it can be measured by a GC / MS method. Specifically, the method described in the following embodiments can be cited. In addition, during the determination, appropriate treatment can be implemented as needed, for example, freeze-drying the sample to be suitable for the detection domain of the device, or removing inclusions in the sample to be suitable for the separation ability of the device.

[0042] From the viewpoint of facilitating the effect of the present invention, the total content [(A) + (C)] of component (A) and component (C) in the oral composition of the present invention is preferably 0.5 mass ppm or more, and more preferably 1 mass ppm or more. In addition, from the viewpoint of simultaneously suppressing the unpleasant odor of branched fatty acids and 4-vinylguaiacol, the total content [(A) + (C)] is preferably 50 mass ppm or less, and more preferably 45 mass ppm or less. Furthermore, the total content [(A) + (C)] is preferably 0.5 to 50 mass ppm, and more preferably 1 to 45 mass ppm.

[0043] From the viewpoint of facilitating the enjoyment of the effects of the present invention, the mass ratio [(C) / (A)] of component (C) to component (A) in the oral composition of the present invention is preferably 0.5 or more, more preferably 1 or more. From the viewpoint of suppressing the chemical odor of pyrazines, the mass ratio [(C) / (A)] is preferably 4 or less, more preferably 3 or less. Furthermore, the mass ratio [(C) / (A)] is preferably 0.5 to 4, more preferably 1 to 3.

[0044] The oral composition of the present invention may contain one or more sweeteners, acidulants, amino acids, proteins, vitamins, minerals, spices, fruit juices, plant extracts, esters, pigments, emulsifiers, milk components, cocoa powder, seasonings, vegetable oils and fats, antioxidants, preservatives, pH adjusters, gelling agents, carriers and other additives as needed. The content of the additives may be appropriately set within the range that does not impair the purpose of the present invention.

[0045] In this specification, "oral composition" refers to an article that is specifically taken orally in ordinary social life with little concern about causing harm to human health, and is not limited to the classification of food, medicine, quasi-drugs, etc. in administrative divisions. Therefore, the oral composition of the present invention refers to an article that widely includes food and drink articles such as general food, health food (functional food and drink), health functional food (specific health food, nutritional functional food, functional labeled food), quasi-drugs, and medicines that constitute oral intake.

[0046] The oral composition of the present invention may be solid or liquid at room temperature (20°C ± 15°C) and may take any appropriate form. Suitable forms of the oral composition of the present invention include, for example, solid oral compositions and liquid oral compositions.

[0047] The oral composition of the present invention is preferably used for an oral composition other than coffee beverages. Coffee beverages are beverages that enjoy the unique roasted aroma of roasted coffee beans. Since the unpleasant odor of branched fatty acids is masked by the roasted aroma, it is considered that it is not easy to produce the unpleasant odor of branched fatty acids. Generally speaking, the content of furfurylthiol (hereinafter referred to as "component (D)") in such coffee beverages is 0.00006% by mass or more, so it can also be clearly distinguished from the oral composition of the present invention in the form of a product. That is, the content of component (D) in the oral composition of the present invention is preferably less than 0.00006% by mass, more preferably less than 0.00003% by mass, further preferably less than 0.00001% by mass, and further more preferably substantially free of. Here, in this specification, "substantially free of" includes not only the situation where component (D) is completely absent in the oral composition of the present invention, but also the concept of a concentration less than the detection limit. In addition, the content of component (D) can be measured by an analytical method suitable for the condition of the sample in a commonly known assay method, for example, it can be measured by a GC / MS method. In addition, during the measurement, appropriate treatment may be performed as needed, for example, freeze-drying the sample to fit the detection range of the device, or removing foreign substances from the sample to fit the separation capability of the device.

[0048] On the other hand, coffee beverages generally use roasted coffee beans containing roasted coffee beans having an L value of less than 30 as a raw material. Therefore, the oral composition of the present invention is a concept that does not include an oral composition (such as a coffee beverage) that uses roasted coffee beans containing roasted coffee beans having an L value of preferably less than 30, more preferably less than 32, further preferably less than 34, further more preferably less than 36, further more preferably less than 38, and particularly preferably less than 40 as a raw material. In addition, the content of coffee components in coffee beverages refers to the coffee components extracted or dissolved from more than 1g of roasted coffee beans in terms of green coffee beans contained in 100g of the content. Here, "green bean conversion value" means that 1g of roasted coffee beans is equivalent to 1.3g of green coffee beans (revised new edition-soft drinks, supervised by: National Soft Drinks Industry Association, issued by: Korin, issued on December 25, 1989, recorded on page 421). In addition, there is no particular limitation on the types of coffee beverages. For example, coffee beverages, etc. are defined in Article 2 of the "Fair Competition Provisions on the Labeling of Coffee Beverages, etc.", which was revised and implemented on August 19, 2019, namely, "coffee", "coffee beverages", "coffee-added soft drinks" and "coffee-added carbonated beverages".

[0049] The solid oral composition of the present invention can be made into a solid that can be directly orally ingested. As its form, for example, it can be exemplified by: powder, granular, tablet, stick, plate, block. The solid content in the solid oral composition of the present invention is usually 90% by mass or more, preferably 93% by mass or more, more preferably 95% by mass or more, and further preferably 97% by mass or more. In addition, the upper limit of the solid content is not particularly limited, and it can also be 100% by mass. Here, in this specification, "solid content" refers to the mass of the residual components obtained by drying the sample in an electric constant temperature dryer at 105°C for 3 hours to remove volatile substances. In addition, from the viewpoint of enjoying the effect of the present invention, the water activity value (Aw) of the solid oral composition of the present invention is preferably 0.6 or less, more preferably 0.5 or less, more preferably 0.4 or less, and further more preferably 0.3 or less. In addition, the lower limit of the water activity value (Aw) is not particularly limited, and it can also be 0. Here, in this specification, "water activity value" means the ratio of free water measured by a water activity meter at 20°C and 60% RH (relative humidity). As the water activity meter, for example, Pawkit (manufactured by Decagon Devices, Inc.) can be used.

[0050] Examples of the solid oral composition of the present invention include foods, pharmaceuticals, and quasi-drugs. Among them, solid foods are preferred, and powdered foods are more preferred, from the perspective of making it easier to enjoy the effects of the present invention.

[0051] When the solid oral composition of the present invention is a solid food, for example, it may be sweets such as maltose, candy, chewing gum, chocolate, cookies, etc.; health / beauty / nutritional supplementary foods such as supplements.

[0052] In addition, when the solid oral composition of the present invention is a pharmaceutical product or a quasi-drug, its dosage form includes, for example, granules, powders, tablets, pills, chewable tablets, lozenges, etc. In addition, when it is made into tablets, it can also be made into split tablets with dividing lines.

[0053] Among them, as a solid oral composition, supplements, powders, tablets, and granules are preferred.

[0054] The solid oral composition of the present invention may contain an acceptable carrier as required to prepare a solid form. For example, it may include: excipients (for example, starches such as corn starch (corn), potato starch (potato), sweet potato starch (sweet potato), and cassava starch: dextrin; sugar alcohols such as xylitol, sorbitol, maltitol, lactitol, reduced palatinose, trehalose, and palatinose; lactose; oligosaccharides; crystalline cellulose; light silicic anhydride; calcium hydrogen phosphate, etc.), binders (for example, gelatin, α-starch, polyvinyl pyrrolidone, polyvinyl alcohol, pullulan, hydrogenated oil, etc.), disintegrants (for example, carboxymethyl cellulose, carboxymethyl cellulose, etc.), Carriers such as calcium, cross-linked carboxymethyl cellulose sodium, cross-linked polyvidone), lubricants (such as calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silicon dioxide, etc.), flavoring agents (such as steviol glycosides, etc.), extenders, surfactants, dispersants, buffers, antioxidants, preservatives, quality stabilizers, diluents, etc., preferably, those having no unpleasant odor are selected for use. For example, as excipients, dextrin, maltitol, and lactose are preferably used from the aspect of having no unpleasant odor.

[0055] In addition, the solid oral composition of the present invention can also be made into an instant beverage composition. Here, in this specification, "instant beverage composition" refers to a product that is diluted with a liquid according to the prescribed usage and made into a reconstituted beverage for oral ingestion. As long as it can be reconstituted into a beverage, there is no particular limitation on the liquid, for example, water, carbonated water, milk, soy milk, etc., and there is no limitation on the temperature of the liquid. In addition, as for the dilution ratio, as long as it is in accordance with the prescribed usage, it is usually 30 to 800 times by mass, preferably 80 to 600 times by mass.

[0056] The solid oral composition of the present invention can be manufactured according to a conventional method, and an appropriate method can be used. For example, component (A) and component (B), and other components added as needed can be mixed and manufactured in a manner such that the mass ratio [(B) / (A)] of component (B) to component (A) is within the above range. There is no particular limitation on the mixing order of component (A) and component (B), and one party can be added to the other party, or both can be added simultaneously. As a mixing method, appropriate methods such as stirring and oscillation can be used, or a mixing device can be used. The mixing method of the mixing device can be a container rotating type or a container fixed type. As a container rotating type, for example, a horizontal cylindrical type, a V-type, a biconical type, a cubic type, etc. can be used. In addition, as a container fixed type, for example, a belt type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Philips mixer, etc. can be used.

[0057] In addition, solid oral composition of the present invention can be made into granules by known granulation method. As granulation method, for example, can exemplify: spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, powder coating granulation etc. In addition, granulation conditions can be suitably selected according to granulation method. In addition, when making tablet, can adopt any one of wet tabletting and dry tabletting, can use known compression molding machine.

[0058] The solid oral composition of the present invention can be filled into a package. As a package, for example, bottles, cans, bottles, box-type containers, stick-type packages, pillow-type packages, etc. can be cited. In addition, when the solid oral composition of the present invention is filled into a package, a commercially available filling machine can be used. The solid oral composition of the present invention can also be packaged separately, for example, in a single intake amount. In the case of an instant beverage composition, for example, it can be made into: a form in which a spoon or the like is used to measure 1 cup of the amount when it is put into a bottle, etc. for drinking, a cup-shaped form that accommodates 1 cup of the amount, a stick-shaped form that is packaged separately for each 1 cup of the amount, etc. In addition, in the case of a concentrated liquid form, for example, a quantitative diluted beverage that is packaged separately for each 1 cup of the amount can be made.

[0059] Furthermore, the container and the packaging material may be filled with nitrogen gas. Furthermore, from the viewpoint of maintaining quality, the packaging material is preferably a material with low oxygen permeability.

[0060] The liquid oral composition of the present invention has no particular limitation on its form as long as it has fluidity at room temperature (20°C ± 15°C), and examples thereof include liquid, concentrated liquid, gel, and jelly.

[0061] As the product form of the liquid oral composition of the present invention, for example, there can be mentioned: RTD (Ready To Drink, direct drinking) type beverage composition; dairy products such as yogurt, processed milk, fermented milk; salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, sauce and other fats and fat-processed foods; seasonings such as sauces and dressings; health / beauty / nutrition supplementary foods such as drinks. Here, in this specification, "RTD type beverage composition" refers to a beverage that can be directly drunk without dilution.

[0062] Among them, as a liquid oral composition, an RTD type beverage composition is preferred. As the form of the RTD type beverage composition, for example, it can be exemplified by: liquid, concentrated liquid, gel, jelly. When the form is concentrated liquid, gel, or jelly, as long as the beverage composition can be sucked out from the mouthpiece or straw provided in the container, there is no particular limitation on the concentration of its solid content.

[0063] From the viewpoint of flavor, the pH value (20°C) of the RTD beverage composition is preferably 3 or more, more preferably 3.5 or more, and even more preferably 4 or more, and is preferably 7 or less, more preferably 6.5 or less, and even more preferably 6 or less. Furthermore, the pH value (20°C) is preferably 3 to 7, more preferably 3.5 to 6.5, and even more preferably 4 to 6. The pH value is a value measured by a pH meter after adjusting the temperature to 20°C.

[0064] The RTD type beverage composition may be a non-alcoholic beverage or an alcoholic beverage. Here, in this specification, "non-alcoholic beverage" refers to a concept including beverages with an alcohol concentration of less than 1 v / v%, beverages that do not contain alcohol at all, and beverages with an alcohol concentration of 0.00 v / v%. In addition, in this specification, unless otherwise specified, "alcohol" means ethanol.

[0065] Examples of non-alcoholic beverages include tea beverages, carbonated beverages, fruit juice beverages, vegetable beverages, dairy beverages, sports drinks, isotonic beverages, enhanced water, bottled water, water-like beverages, nutritional drinks, and beauty drinks.

[0066] Examples of alcoholic beverages include beer, wine, sake, plum wine, sparkling wine, whiskey, brandy, Japanese distilled liquor, rum, gin, and liqueurs.

[0067] The RTD type beverage composition may be packaged in a container. The container is not particularly limited as long as it is a common packaging container, and examples thereof include a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container composited with a metal foil or a plastic film, a bottle, and the like.

[0068] When the RTD beverage composition is a container-packed beverage composition, it may be sterilized by heating. The sterilization method is not particularly limited as long as it complies with the conditions prescribed by applicable laws and regulations (in Japan, the Food Sanitation Law).

[0069] The liquid oral composition of the present invention can be manufactured according to a conventional method, and an appropriate method can be used. For example, component (A) and component (B), and other components added as needed can be mixed with a liquid in a manner such that the mass ratio [(B) / (A)] of component (B) to component (A) is within the above range. There is no particular limitation on the mixing order of component (A), component (B) and other components, and they can be added in any order. In addition, as liquid, for example, water, carbonated water, milk, soy milk can be cited, and there is no limitation on the temperature of the liquid.

[0070] In addition, more than one selected from solid oral composition of the present invention and liquid oral composition can also be added in the food and drink and make final product. The interpolation period to food and drink can not only be before the manufacture of food and drink, during manufacture or after manufacture, but also can be before or during consumption, and there is no particular limitation.

[0071] [Preparation for suppressing unpleasant odor of branched-chain fatty acids, and method for suppressing unpleasant odor]

[0072] The preparation for suppressing unpleasant odor and the method for suppressing unpleasant odor of the present invention use pyrazines as active ingredients and are specifically used to suppress the unpleasant odor of branched fatty acids. In addition, the specific structures of (A) branched fatty acids and (B) pyrazines are as described above.

[0073] The preparation for suppressing unpleasant odor and the method for suppressing unpleasant odor of the present invention only need to allow the branched fatty acid and the pyrazine to coexist. In this case, it is preferred to control the mass ratio [(B) / (A)] of (B) pyrazine to (A) branched fatty acid to be within the above range.

[0074] The unpleasant odor suppressing agent of the present invention can also be used to suppress the unpleasant odor of 4-vinylguaiacol. In this case, 4-vinylguaiacol and pyrazines may be allowed to coexist, and from the viewpoint of effectively suppressing the unpleasant odor of 4-vinylguaiacol, it is preferred that the mass ratio [(B) / (C)] of (B) pyrazines to (C) 4-vinylguaiacol be controlled within the above range.

[0075] Furthermore, the unpleasant odor suppressing agent of the present invention can be applied not only to branched-chain fatty acids but also to oral preparations containing branched-chain fatty acids.

[0076] As oral products, there are no particular limitations as long as they can be taken orally, and they may be liquid or solid. For example, food and beverages, pharmaceuticals or quasi-drugs containing branched fatty acids may be cited. Among them, food and beverages are preferred.

[0077] As food and beverage, for example, solid food containing branched fatty acid, or beverage or instant beverage containing branched fatty acid can be mentioned. In addition, food and beverage can be manufactured according to the conventional method according to the type of food and beverage.

[0078] There is no particular limitation on the dosage form of pharmaceuticals and quasi-drugs, and for example, oral preparations can be exemplified, such as liquid preparations, syrups, and other known dosage forms. In addition, when the preparations are formulated, known additives can be added. In addition, pharmaceuticals and quasi-drugs can be manufactured according to conventional methods.

[0079] The contents and mass ratios of (A) branched fatty acids and (B) pyrazines in the oral preparation [(B) / (A)] are as described above. Furthermore, the oral preparation may contain 4-vinylguaiacol, and the contents and mass ratios of (C) 4-vinylguaiacol [(B) / [(A)+(C)]] are as described above.

[0080] Regarding the above-mentioned embodiment, the present invention further discloses the following aspects.

[0081] <1> A solid oral composition comprising the following components (A) and (B),

[0082] (A) Branched chain fatty acids: 0.00005 to 40 ppm by mass,

[0083] (B) Pyrazines,

[0084] Furthermore, the mass ratio of the component (B) to the component (A) [(B) / (A)] is 0.015 or more.

[0085] <2> A liquid oral composition comprising the following components (A) and (B),

[0086] (A) Branched chain fatty acids: 0.00005 to 40 ppm by mass,

[0087] (B) Pyrazines,

[0088] Furthermore, the mass ratio of the component (B) to the component (A) [(B) / (A)] is 0.015 or more.

[0089] <3> The oral composition according to <1> or <2>, wherein the component (A) is preferably one or more selected from isobutyric acid, 2-methylbutyric acid, and isovaleric acid.

[0090] <4> The oral composition according to <1> or <2>, wherein the component (A) is preferably isovaleric acid.

[0091] <5> The oral composition as described in any one of <1> to <4> above, wherein the content of component (A) in the oral composition is preferably 0.0001 mass ppm or more, more preferably 0.004 mass ppm or more, further preferably 0.008 mass ppm or more, further more preferably 0.3 mass ppm or more, and is preferably 25 mass ppm or less, more preferably 15 mass ppm or less, further preferably 8 mass ppm or less, further more preferably 1 mass ppm or less.

[0092] <6> The oral composition according to any one of <1> to <4>, wherein the content of component (A) in the oral composition is preferably 0.0001 to 25 mass ppm, more preferably 0.0004 to 15 mass ppm, further preferably 0.0008 to 8 mass ppm, and even more preferably 0.3 to 1 mass ppm.

[0093] <7> The oral composition as described in any one of <1> to <6> above, wherein component (B) is preferably one or more selected from pyrazine, methylpyrazine, ethylpyrazine, dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine, ethylmethylpyrazine, isobutylmethylpyrazine, ethyldimethylpyrazine, dimethylethylpyrazine, diethylmethylpyrazine, acetylpyrazine, methoxymethylpyrazine and isobutylmethoxypyrazine.

[0094] <8> The oral composition according to any one of <1> to <6>, wherein component (B) is preferably one or more selected from the group consisting of pyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-isobutyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-acetylpyrazine, 2-methoxy-3-methylpyrazine and 2-isobutyl-3-methoxypyrazine.

[0095] <9> The oral composition as described in any one of <1> to <6> above, wherein component (B) is preferably one or more selected from pyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-acetylpyrazine and 2-methoxy-3-methylpyrazine.

[0096] <10> The oral composition according to any one of <1> to <6>, wherein the component (B) is preferably 2-methoxy-3-methylpyrazine.

[0097] <11> An oral composition as described in any one of <1> to <10> above, wherein the content of component (B) in the oral composition is preferably 0.004 mass ppm or more, more preferably 0.008 mass ppm or more, further preferably 0.08 mass ppm or more, further preferably 0.18 mass ppm or more, further more preferably 0.22 mass ppm or more, and is preferably 60 mass ppm or less, more preferably 10 mass ppm or less, further preferably 6 mass ppm or less, further preferably 4 mass ppm or less, further more preferably 0.4 mass ppm or less.

[0098] <12> An oral composition as described in any one of <1> to <10> above, wherein the content of component (B) in the oral composition is preferably 0.004 to 60 mass ppm, more preferably 0.008 to 10 mass ppm, further preferably 0.08 to 6 mass ppm, further preferably 0.18 to 4 mass ppm, and further more preferably 0.22 to 0.4 mass ppm.

[0099] <13> An oral composition as described in any one of <1> to <12> above, wherein the mass ratio of component (B) to component (A) [(B) / (A)] is preferably 0.08 or more, more preferably 0.15 or more, further preferably 0.4 or more, and is preferably 20 or less, more preferably 12 or less, further preferably 6 or less, further preferably 0.8 or less.

[0100] <14> The oral composition according to any one of <1> to <12> above, wherein the mass ratio of component (B) to component (A) [(B) / (A)] is preferably 0.015 to 20, more preferably 0.015 to 12, further preferably 0.08 to 6, further more preferably 0.15 to 6, further more preferably 0.4 to 0.8.

[0101] <15> The oral composition according to any one of <1> to <14>, wherein the source of component (A) is preferably at least one selected from green coffee beans and lightly roasted coffee beans.

[0102] <16> The oral composition according to any one of <1> to <14>, wherein the component (A) is preferably derived from lightly roasted coffee beans having an L value of 30 or more and 60 or less.

[0103] <17> The oral composition according to <16>, wherein the L value of the light roasted coffee beans is preferably 32 or more, more preferably 34 or more, even more preferably 36 or more, even more preferably 38 or more, even more preferably 40 or more, and 60 or less.

[0104] <18> The oral composition according to any one of <1> to <17>, which preferably contains 4-vinylguaiacol as the component (C).

[0105] <19> The oral composition according to <18>, wherein the content of the component (C) in the oral composition is preferably 0.1 mass ppm or more, more preferably 0.8 mass ppm or more, and is preferably 2 mass ppm or less, more preferably 1.4 mass ppm or less.

[0106] <20> The oral composition according to <18>, wherein the content of the component (C) in the oral composition is preferably 0.1 to 2 mass ppm, more preferably 0.8 to 1.4 mass ppm.

[0107] <21> An oral composition as described in any one of <18> to <20> above, wherein the mass ratio of component (B) to the total amount of component (A) and component (C) [(B) / [(A)+(C)]] is preferably 0.01 or more, more preferably 0.02 or more, further preferably 0.05 or more, further more preferably 0.5 or more, and is preferably 5 or less, more preferably 4 or less, further preferably 2 or less, further more preferably 1 or less.

[0108] <22> An oral composition as described in any one of <18> to <20> above, wherein the mass ratio of component (B) to the total amount of component (A) and component (C) [(B) / [(A)+(C)]] is preferably 0.01 to 5, more preferably 0.02 to 4, further preferably 0.05 to 2, and further more preferably 0.5 to 1.

[0109] <23> An oral composition as described in any one of <18> to <22> above, wherein the mass ratio of component (B) to component (C) [(B) / (C)] is preferably 0.03 or more, more preferably 0.6 or more, further preferably 0.8 or more, and is preferably 8 or less, more preferably 3 or less, further preferably 2 or less.

[0110] <24> The oral composition according to any one of <18> to <22>, wherein the mass ratio of component (B) to component (C) [(B) / (C)] is preferably 0.03 to 8, more preferably 0.6 to 3, and even more preferably 0.8 to 2.

[0111] <25> The oral composition as described in any one of <18> to <24> above, wherein the mass ratio of component (C) to component (A) [(C) / (A)] is preferably 0.5 or more, more preferably 1 or more, and is preferably 4 or less, more preferably 3 or less.

[0112] <26> The oral composition according to any one of <18> to <24>, wherein the mass ratio of component (C) to component (A) [(C) / (A)] is preferably 0.5 to 4, more preferably 1 to 3.

[0113] <27> An oral composition as described in any one of <18> to <26> above, wherein the total content of component (A) and component (C) in the oral composition [(A) + (C)] is preferably 0.5 mass ppm or more, more preferably 1 mass ppm or more, and is preferably 50 mass ppm or less, more preferably 45 mass ppm or less.

[0114] <28> The oral composition as described in any one of <18> to <26> above, wherein the total content of component (A) and component (C) in the oral composition [(A) + (C)] is preferably 0.5 to 50 mass ppm, more preferably 1 to 45 mass ppm.

[0115] <29> The oral composition according to any one of <1> and <3> to <28>, wherein the solid oral composition is preferably in the form of powder, granules, tablets, sticks, plates or blocks.

[0116] <30> An oral composition as described in any one of <1> and <3> to <29> above, wherein the solid content in the solid oral composition is preferably 90% by mass or more, more preferably 93% by mass or more, further preferably 95% by mass or more, and further more preferably 97% by mass or more.

[0117] <31> The oral composition according to any one of <1> and <3> to <30>, wherein the water activity value (Aw) of the solid oral composition is preferably 0.6 or less, more preferably 0.5 or less, further preferably 0.4 or less, and further more preferably 0.3 or less.

[0118] <32> The oral composition according to any one of <2> to <28>, wherein the liquid oral composition is preferably in the form of a liquid, a concentrated liquid, a gel, or a jelly.

[0119] <33> A preparation for suppressing the unpleasant odor of (A) a branched-chain fatty acid or (C) 4-vinylguaiacol, wherein the preparation comprises (B) a pyrazine as an active ingredient.

[0120] <34> A method for suppressing an unpleasant odor of a branched-chain fatty acid, comprising allowing (B) a pyrazine to coexist with (A) a branched-chain fatty acid so that the mass ratio [(B) / (A)] is 0.015 or more.

[0121] <35> (B) Use of pyrazines for suppressing the unpleasant odor of (A) branched-chain fatty acids or (C) 4-vinylguaiacol.

[0122] <36> The preparation for suppressing unpleasant odor as described in <33> above, the method for suppressing unpleasant odor as described in <34> above, or the use as described in <35> above, wherein (A) the branched-chain fatty acid is preferably one or more selected from isobutyric acid, 2-methylbutyric acid and isovaleric acid.

[0123] <37> The preparation for suppressing an unpleasant odor as described in <33>, the method for suppressing an unpleasant odor as described in <34>, or the use as described in <35>, wherein (A) the branched-chain fatty acid is preferably isovaleric acid.

[0124] <38> A preparation for suppressing an unpleasant odor as described in any of <33>, <36> and <37> above, a method for suppressing an unpleasant odor as described in any of <34>, <36> and <37> above, or a use as described in any of <35> to <37> above, wherein (B) the pyrazine is preferably one or more selected from pyrazine, methylpyrazine, ethylpyrazine, dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine, ethylmethylpyrazine, isobutylmethylpyrazine, ethyldimethylpyrazine, dimethylethylpyrazine, diethylmethylpyrazine, acetylpyrazine, methoxymethylpyrazine and isobutylmethoxypyrazine.

[0125] <39> The preparation for suppressing unpleasant odor as described in any one of <33>, <36> and <37>, the method for suppressing unpleasant odor as described in any one of <34>, <36> and <37>, or the use as described in any one of <35> to <37>, wherein (B) the pyrazine is preferably selected from pyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine , 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-isobutyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-acetylpyrazine, 2-methoxy-3-methylpyrazine and 2-isobutyl-3-methoxypyrazine.

[0126] <40> A preparation for suppressing unpleasant odor as described in any of <33>, <36> and <37> above, or a method for suppressing unpleasant odor as described in any of <34>, <36> and <37> above, or a use as described in any of <35> to <37> above, wherein (B) pyrazine is preferably one or more selected from pyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-acetylpyrazine and 2-methoxy-3-methylpyrazine.

[0127] <41> A preparation for suppressing unpleasant odor as described in any of the above <33>, <36> and <37>, or a method for suppressing unpleasant odor as described in any of the above <34>, <36> and <37>, or a use as described in any of the above <35> to <37>, wherein (B) pyrazine is preferably 2-methoxy-3-methylpyrazine.

[0128] <42> A preparation for suppressing unpleasant odor as described in any one of <33>, <36> to <41> above, or a method for suppressing unpleasant odor as described in any one of <34>, <36> to <41> above, wherein the mass ratio of (B) pyrazine to (A) branched fatty acid [(B) / (A)] is preferably 0.08 or more, more preferably 0.15 or more, further preferably 0.4 or more, and is preferably 20 or less, more preferably 12 or less, further preferably 6 or less, further preferably 0.8 or less.

[0129] <43> A preparation for suppressing unpleasant odor as described in any one of <33>, <36> to <41> above, or a method for suppressing unpleasant odor as described in any one of <34>, <36> to <41> above, wherein the mass ratio of (B) pyrazine to (A) branched fatty acid [(B) / (A)] is preferably 0.015 to 20, more preferably 0.015 to 12, further preferably 0.08 to 6, further more preferably 0.15 to 6, further more preferably 0.4 to 0.8.

[0130] <44> The unpleasant odor suppressing preparation according to any one of <33> and <36> to <43>, wherein the mass ratio of (B) pyrazine to (C) 4-vinylguaiacol [(B) / (C)] is preferably 0.03 or more, more preferably 0.6 or more, even more preferably 0.8 or more, and is preferably 8 or less, more preferably 3 or less, even more preferably 2 or less.

[0131] <45> The unpleasant odor suppressing agent according to any one of <33> and <36> to <43>, wherein the mass ratio of (B) pyrazine to (C) 4-vinylguaiacol [(B) / (C)] is preferably 0.03 to 8, more preferably 0.6 to 3, and even more preferably 0.8 to 2.

[0132] <46> The use as described in any one of <35> to <41> above, wherein the mass ratio of (C) 4-vinylguaiacol to (A) branched fatty acid [(C) / (A)] is preferably 0.5 or more, more preferably 1 or more, and is preferably 4 or less, more preferably 3 or less.

[0133] <47> The use according to any one of <35> to <41>, wherein the mass ratio of (C) 4-vinylguaiacol to (A) branched fatty acid [(C) / (A)] is preferably 0.5 to 4, more preferably 1 to 3.

[0134] [Example]

[0135] The reagents used in this example are as follows.

[0136] ·Isovaleric acid: Fujifilm Wako Pure Chemical Industries, Ltd.

[0137] ·Pyrazine: Fujifilm Wako Pure Chemical Industries, Ltd.

[0138] ·Acetylpyrazine: Tokyo Chemical Industry Co., Ltd.

[0139] ·2-Methylpyrazine: Tokyo Chemical Industry Co., Ltd.

[0140] ·2-Ethylpyrazine: Tokyo Chemical Industry Co., Ltd.

[0141] ·2-Methoxy-3-methylpyrazine: Tokyo Chemical Industry Co., Ltd.

[0142] ·2,5-Dimethylpyrazine: Tokyo Chemical Industry Co., Ltd.

[0143] Green coffee bean extract: LUNA PHENON C-200, Kao Corporation

[0144] 4-Vinylguaiacol: Combi-Blocks

[0145] ·Dextrin: Sanwa Starch Industries Co., Ltd.

[0146] ·Maltitol: Mitsubishi Corporation Life Sciences Co., Ltd.

[0147] · Lactose: Natural Health Company, Ltd.

[0148] ·Ethanol: Traceable 99, Japan Alcohol Trading Co., Ltd.

[0149] 1. Analysis of branched-chain fatty acids

[0150] Analysis by GC / MS or HPLC can be performed by a third party organization. Analysis by GC / MS can be outsourced to the Japan Food Analysis Center, and analysis by HPLC can be outsourced to Shimadzu Techno-Research Co., Ltd.

[0151] 2. Analysis of pyrazines, 4-vinylguaiacol, and furfurylthiol

[0152] The sample was collected into a vial, and the aroma components in the headspace were adsorbed by SPME (Solid Phase Micro-extraction) fiber and subjected to GC / MS measurement.

[0153] The analysis conditions were as follows.

[0154] Column: VF-WAX, inner diameter 0.25mm × length 60m, film thickness 0.25μm

[0155] Temperature control program: 35℃ (4 minutes) → 130℃, heating at 3℃ / min → 240℃ (15 minutes), heating at 5℃ / min

[0156] Column flow rate: 1.5 ml / min (He), constant flow rate mode

[0157] Inlet temperature: 240℃

[0158] Injection method: No splitting

[0159] Detector: MS

[0160] Ion source temperature: 240°C

[0161] Ionization method: EI (70eV)

[0162] SPME fiber: 50 / 30 μm, DVB / CAR / PDMS (manufactured by Sigma-Aldrich)

[0163] 3. Determination of water activity value

[0164] The water activity of the solid oral composition after production was measured at 20° C. and 60% RH (relative humidity) using a water activity meter (Pawkit, manufactured by Decagon).

[0165] 4. Sensory evaluation

[0166] Three professional sensory inspectors conducted sensory tests in the following procedures on the "intensity of the unpleasant odor of isovaleric acid", "intensity of the chemical odor of pyrazines", and "intensity of the unpleasant odor of 4-vinylguaiacol" when the solid oral compositions obtained in the Examples and Comparative Examples were ingested.

[0167] (1) Intensity of the unpleasant odor of isovaleric acid

[0168] First, an "intensity standard of the unpleasant odor of isovaleric acid" is prepared using an isovaleric acid reagent, and its concentration has been pre-adjusted so that the intensity of the "unpleasant odor of isovaleric acid" is set to 5 levels at equal intervals. Then, each professional sensory inspector unanimously agrees to set the intensity of the unpleasant odor of isovaleric acid at each concentration to the score shown in Table 1. Then, each professional sensory inspector takes in the "intensity standard of the unpleasant odor of isovaleric acid" in order from the one with the lower isovaleric acid concentration, and memorizes the "intensity of the unpleasant odor of isovaleric acid". Next, each professional sensory inspector evaluates the degree of "intensity of the unpleasant odor of isovaleric acid" when taking the test solid oral composition, and determines the one with the closest "intensity of the unpleasant odor of isovaleric acid" from the "intensity standard of the unpleasant odor of isovaleric acid". And, based on the scores determined by each professional sensory inspector, the final score is determined by negotiation. In addition, the smaller the numerical value of the score is, the weaker the intensity of the unpleasant odor of isovaleric acid is.

[0169] [Table 1]

[0170] <Standards for the intensity of the unpleasant odor of isovaleric acid>

[0171]

[0172] (2) Intensity of chemical odor of pyrazines

[0173] First, a "chemical odor intensity standard" was prepared using a pyrazine reagent, and its concentration was pre-adjusted so that the intensity of the "chemical odor" was set to 5 levels at equal intervals. Then, each professional functional inspector unanimously agreed to set the intensity of the chemical odor at each concentration to the score shown in Table 2. Then, each professional functional inspector took in the "chemical odor intensity standard" in order from the one with the lower isovaleric acid concentration, and memorized the "chemical odor intensity". Next, each professional functional inspector evaluated the degree of "chemical odor intensity" when taking the solid oral composition to be tested, and determined the one with the closest "chemical odor intensity" from the "chemical odor intensity standard". Moreover, based on the scores determined by each professional functional inspector, the final score was determined through consultation. In addition, the smaller the numerical value of the score, the weaker the intensity of the chemical odor of pyrazines.

[0174] [Table 2]

[0175] <Chemical Odor Intensity Standard>

[0176] Rating of chemical odor composition Intensity of chemical odor of pyrazines 5 0.0005% pyrazine + balance maltitol Feel strongly 4 0.00005% pyrazine + balance maltitol feel 3 0.000025% pyrazine + balance maltitol Slightly felt 2 0.000001% pyrazine + balance maltitol Feel faintly 1 Maltitol 100% Can't feel it at all

[0177] (3) Intensity of the unpleasant odor of 4-vinylguaiacol

[0178] First, a "4-VG unpleasant odor intensity standard" was prepared using a 4-vinylguaiacol (hereinafter also referred to as "4-VG") reagent, the concentration of which was pre-adjusted so that the intensity of the "4-VG unpleasant odor" was set to 5 levels at equal intervals. Next, each professional sensory inspector unanimously agreed to set the intensity of the unpleasant odor of 4-VG at each concentration to the score shown in Table 3. Next, each professional sensory inspector ingested the "4-VG unpleasant odor intensity standard 1" from the one with the lower 4-VG concentration, and memorized the "4-VG unpleasant odor intensity". Next, each professional sensory inspector evaluated the degree of "4-VG unpleasant odor intensity" when ingesting the solid oral composition to be tested, and determined the one with the closest "4-VG unpleasant odor intensity" from the "4-VG unpleasant odor intensity standard". The final score was determined by negotiation based on the scores determined by the professional panelists. In addition, the smaller the numerical value of the score, the weaker the intensity of the unpleasant odor of 4-VG.

[0179] [Table 3]

[0180] <4-Standards for the intensity of unpleasant odor of VG>

[0181]

[0182] Examples 1 to 10 and Comparative Examples 1 and 2

[0183] The components shown in Table 4 were uniformly mixed to prepare a solid oral composition. The obtained solid oral composition was analyzed and sensory evaluation was performed on "the intensity of the unpleasant odor of isovaleric acid" and "the intensity of the chemical odor of pyrazines". The results are shown in Table 4. In addition, the water activity values ​​of the solid oral composition were measured after production, and all of them were 0.4 or less.

[0184]

[0185] Examples 11 to 14 and Comparative Example 3

[0186] The components shown in Table 5 were uniformly mixed to prepare a solid oral composition. The obtained solid oral composition was analyzed and sensory evaluation was performed on "the intensity of the unpleasant odor of isovaleric acid" and "the intensity of the chemical odor of pyrazines". The results are shown in Table 5. In addition, the water activity values ​​of the solid oral composition were measured after production, and all of them were 0.4 or less.

[0187] [Table 5]

[0188]

[0189] Embodiments 15 to 19

[0190] The components shown in Table 6 were uniformly mixed to prepare a solid oral composition. The obtained solid oral composition was analyzed and the "intensity of the unpleasant odor of isovaleric acid" and the "intensity of the chemical odor of pyrazines" were sensory evaluated. The results are shown in Table 6 together with the results of Example 6 and Comparative Example 1. In addition, the water activity values ​​of the solid oral composition were measured after the production, and all were 0.4 or less.

[0191] [Table 6]

[0192]

[0193] Examples 20, 21 and Comparative Examples 4, 5

[0194] The components shown in Table 7 were uniformly mixed to prepare a solid oral composition. The obtained solid oral composition was analyzed and the "intensity of the unpleasant odor of isovaleric acid" and the "intensity of the chemical odor of pyrazines" were sensory evaluated. The results are shown in Table 7 together with the results of Example 6 and Comparative Example 1. In addition, the water activity values ​​of the solid oral composition were measured after the production, and all were 0.4 or less.

[0195] [Table 7]

[0196]

[0197] Examples 22 to 28 and Comparative Example 6

[0198] The components shown in Table 8 were uniformly mixed to prepare a solid oral composition. The obtained solid oral composition was analyzed and sensory evaluation was performed on "the intensity of the unpleasant odor of isovaleric acid", "the intensity of the chemical odor of pyrazines", and "the intensity of the unpleasant odor of 4-vinylguaiacol". The results are shown in Table 8. In addition, the water activity values ​​of the solid oral composition were measured after production, and all of them were 0.4 or less.

[0199]

[0200] Example 29 and Comparative Example 7

[0201] The components shown in Table 9 were uniformly mixed to prepare a solid oral composition. In addition, the amount of green coffee bean extract used was as follows: 0.01 mass ppm, 0.1 mass ppm, 0.5 mass ppm or 5 mass ppm of isovaleric acid reagent was added to maltitol to prepare a standard composition of the intensity of the unpleasant odor of isovaleric acid; and the amount of extract used was such that the intensity of the unpleasant odor of isovaleric acid was equivalent to the standard composition of the intensity of the unpleasant odor of isovaleric acid prepared by adding 0.5 mass ppm of isovaleric acid reagent. In addition, the obtained solid oral composition was analyzed and the "intensity of the unpleasant odor of isovaleric acid", "intensity of the chemical odor of pyrazines" and "intensity of the unpleasant odor of 4-vinylguaiacol" were sensory evaluated. The results are shown in Table 9. In addition, the water activity value of the solid oral composition was measured after production, and all of them were 0.4 or less.

[0202] [Table 9]

[0203]

[0204] 1) The amount of isovaleric acid having an unpleasant odor intensity equivalent to 0.5 ppm by mass of isovaleric acid

[0205] Tables 4 to 9 show that the unpleasant odor of branched fatty acids can be suppressed by containing pyrazines at a certain mass ratio or a higher mass ratio relative to branched fatty acids. Table 9 shows that even when 4-vinylguaiacol, which is known as a causative substance of unpleasant odor, is further contained, the unpleasant odors of branched fatty acids and 4-vinylguaiacol can be suppressed simultaneously by containing pyrazines at a certain mass ratio or a higher mass ratio relative to the total amount of branched fatty acids and 4-vinylguaiacol.

Claims

1. A solid oral composition, wherein: Contains the following components (A) and (B), (A) Branched chain fatty acids: 0.00005 to 40 ppm by mass, (B) Pyrazines, Furthermore, the mass ratio (B) / (A) of the component (B) to the component (A) is 0.015 or more.

2. The solid oral composition according to claim 1, wherein Component (A) is one or more selected from the group consisting of isobutyric acid, 2-methylbutyric acid, and isovaleric acid.

3. The solid oral composition according to claim 1 or 2, wherein Component (B) is one or more selected from pyrazine, methylpyrazine, ethylpyrazine, dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine, ethylmethylpyrazine, isobutylmethylpyrazine, ethyldimethylpyrazine, dimethylethylpyrazine, diethylmethylpyrazine, acetylpyrazine, methoxymethylpyrazine and isobutylmethoxypyrazine.

4. The solid oral composition according to any one of claims 1 to 3, wherein The content of the component (B) is 0.004 to 60 ppm by mass.

5. The solid oral composition according to any one of claims 1 to 4, wherein The composition further contains 4-vinylguaiacol as the component (C), and the mass ratio (B) / [(A)+(C)] of the component (B) to the total amount of the components (A) and (C) is 0.01 or more.

6. The solid oral composition according to any one of claims 1 to 5, wherein The mass ratio (B) / (C) of the component (B) to the component (C) is 0.03 to 8.

7. A preparation for suppressing the unpleasant odor of branched-chain fatty acids or 4-vinylguaiacol, wherein: It uses pyrazines as active ingredients.

8. A method for suppressing the unpleasant odor of branched-chain fatty acids, wherein: The (B) pyrazines are allowed to coexist with the (A) branched-chain fatty acids so that the mass ratio (B) / (A) is 0.015 or more.

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