Oral composition

Abstract

The present invention provides a composition for oral administration, which contains the following components (A), (B) and (C), (A) 10-20 mass% of chlorogenic acids, (B) 0.4-5 mass% of caffeine and (C) 4-vinyl guaiacol, and the mass ratio of component (B) to component (C) [(C) / (B)] is 0.3 * 10 <-4 > to 30 * 10 <-4 > (inclusive).

Description

Technical Field

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

[0002] It is reported that chlorogenic acid is a kind of polyphenol, which has physiological effects such as antioxidant and hypotensive effects. Coffee beans are known as raw materials containing more chlorogenic acids. As the degree of roasting increases, the aroma of coffee beans becomes richer and the preference becomes higher, but if the degree of roasting increases, a considerable amount of chlorogenic acids present in the coffee beans will decompose. Therefore, using chlorogenic acid reagents or low-roasting or unroasted coffee beans as raw materials is beneficial to maximize the utilization of chlorogenic acids, but if these are used as raw materials, the astringency derived from chlorogenic acids is strong, so it is easy to become an obstacle during continuous intake. As a technology for suppressing such astringency derived from chlorogenic acids, for example, a method of containing 4-vinylguaiacol in a specific mass ratio relative to chlorogenic acids is known (Patent Document 1).

[0003] In addition, as a technique for improving the taste of a favorite beverage, for example, it has been reported that the bitterness caused by caffeine can be suppressed by adding a certain amount of β-damascone and guaiacol to a beverage containing caffeine with low acidity (Patent Document 2). Furthermore, it has also been reported that the vaporized components containing furfuryl alcohol and γ-butyrolactone are concentrated and recovered by adding them to a packaged coffee beverage to improve health (Patent Document 3).

[0004] (Patent Document 1) Japanese Patent Application Publication No. 2022-65462

[0005] (Patent Document 2) Japanese Patent Application Publication No. 2019-213512

[0006] (Patent Document 3) International Publication No. 2010 / 147222 Summary of the invention

[0007] The present invention provides the following [1] to

[12] .

[0008] [1] A composition for oral administration comprising the following components (A), (B) and (C),

[0009] (A) 10-20% by mass of chlorogenic acids,

[0010] (B) 0.4 to 5% by mass of caffeine, and

[0011] (C) 4-vinylguaiacol, and

[0012] The mass ratio of component (B) to component (C) [(C) / (B)] is 0.3×10 -4Above 30×10 -4 the following.

[0013] [2] The oral composition according to [1] above, wherein the mass ratio of component (A) to component (C) [(C) / (A)] is 1×10 -6 Above 100×10 -6 the following.

[0014] [3] The oral composition according to [1] or [2] above, wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 to 0.3.

[0015] [4] The oral composition according to any one of [1] to [3] above, wherein the content of component (C) is 0.5 to 30 ppm by mass.

[0016] [5] The oral composition according to any one of [1] to [4] above, further comprising a lactone as a component (D).

[0017] [6] The oral composition according to [5] above, wherein the component (D) contains γ-butyrolactone.

[0018] [7] The oral composition according to [5] or [6], wherein the mass ratio of component (B) to component (D) [(D) / (B)] is 0.5×10 -4 Above 50×10 -4 the following.

[0019] [8] The oral composition according to any one of [5] to [7] above, wherein the mass ratio of component (C) to component (D) [(D) / (C)] is 0.05 to 10.

[0020] [9] The oral composition according to any one of [1] to [8] above, wherein the oral composition is a solid oral composition.

[0021]

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

[0022]

[11] A sour taste improver, wherein (C) 4-vinylguaiacol is used as an active ingredient and the sour taste improver is an oral preparation containing the following components (A) and (B),

[0023] (A) 10 to 20% by mass of chlorogenic acids, and

[0024] (B) Caffeine 0.4-5% by mass

[0025] The mass ratio of (C) 4-vinylguaiacol to (B) caffeine [(C) / (B)] was 0.3×10 -4 Above 30×10 -4 The following ratios coexist.

[0026]

[12] A method for improving the sour taste of an orally-administered product comprising the following components (A) and (B):

[0027] (A) 10 to 20% by mass of chlorogenic acids, and

[0028] (B) Caffeine 0.4-5% by mass

[0029] The mass ratio of (C) 4-vinylguaiacol to (B) caffeine [(C) / (B)] was 0.3×10 -4 Above 30×10 -4 The following ratios coexist. DETAILED DESCRIPTION

[0030] The present inventors have conducted research to develop an oral composition with enhanced physiological effects of chlorogenic acids using chlorogenic acid agents or low-roasted or unroasted coffee beans as raw materials, and as a result, they have found that if caffeine is contained in high-concentration chlorogenic acids, different taste behaviors are exhibited depending on the caffeine content. That is, the present inventors have found that when caffeine is added to high-concentration chlorogenic acids, within a range of caffeine content of a certain amount or more, as the amount of caffeine increases, the sour taste gradually decreases, and finally no sour taste is felt.

[0031] The present invention relates to a composition for oral administration imparted with a good sour taste.

[0032] The present inventors have conducted special studies in view of the above problems, and as a result, have found that a sour taste can be imparted by including 4-vinylguaiacol in a composition for oral administration containing a high concentration of chlorogenic acids and a certain amount or more of caffeine at a specific mass ratio relative to caffeine. Furthermore, the present inventors have found that by including a lactone in combination with 4-vinylguaiacol, not only can a sour taste be imparted, but also the taste quality can be improved with respect to a distinct sour taste.

[0033] According to the present invention, a composition for oral administration imparted with a good sour taste can be provided.

[0034] [Oral Composition]

[0035] The oral composition of the present invention contains chlorogenic acids as component (A). Here, in the present specification, "chlorogenic acids" is a general term for monocaffeoylquinic acid including 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid, monoferuloylquinic acid including 3-feruloylquinic acid, 4-feruloylquinic acid and 5-feruloylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid and dicaffeoylquinic acid including 4,5-dicaffeoylquinic acid. In the present invention, it is sufficient to contain at least one of the above 9 types. Furthermore, component (A) may be in the form of a salt or a hydrate. As a salt, it is not particularly limited as long as it is a physiologically acceptable salt, and for example, alkali metal salts can be cited.

[0036] As long as the component (A) is commonly used in the field of food and beverages, the source is not particularly limited, for example, it can be a chemically synthesized product or a natural product. As a natural product, for example, plant extracts can be cited. As plants used for extraction, as long as they contain component (A), there is no particular limitation, for example, sunflower seeds, immature apples, coffee beans, sweet potato leaves, cones of pine plants, seed shells of pine plants, sugar cane, leaves of Nandina domestica, burdock, eggplant skin, plum, coltsfoot, and grape plants. One or more plants can be used. Furthermore, the extraction method and extraction conditions of the plant extract are not particularly limited, and known methods can be used. In addition, the plant extract can be concentrated or dried, and it can also be refined in order to improve the purity of chlorogenic acids. Each method of concentration, drying and refining can be a known method.

[0037] The content of component (A) in the oral composition of the present invention is 10 to 20% by mass. From the viewpoint of enhancing the physiological effect of component (A), it is preferably 11% by mass or more, more preferably 12% by mass or more, and from the viewpoint of imparting a good sour taste, it is preferably 19% by mass or less, more preferably 18% by mass or less. In addition, the content of component (A) in the oral composition of the present invention is preferably 11 to 19% by mass, more preferably 12 to 18% by mass. Here, in this specification, the content of component (A) is defined based on the total amount of the above 9 species. Furthermore, in the case where component (A) is in the form of a salt or a hydrate, the content of component (A) is set to a value converted to chlorogenic acid as a free acid. The content of component (A) can be determined by an analytical method suitable for measuring the condition of the sample in a commonly known assay method, for example, it can be analyzed by liquid chromatography. Specifically, the method described in the embodiments described later can be cited. Furthermore, during measurement, appropriate treatments may be performed as needed, such as freeze-drying the sample to fit the detection area of ​​the device, or removing foreign matter from the sample to fit the separation capability of the device.

[0038] The oral composition of the present invention contains caffeine as a component (B). The component (B) may be derived from the raw material or may be newly added.

[0039] The content of component (B) in the oral composition of the present invention is 0.4-5% by mass. From the viewpoint of imparting a good sour taste, it is preferably 0.5% by mass or more, more preferably 0.6% by mass or more, and further preferably 0.7% by mass or more, and, from the same viewpoint, it is preferably 4% by mass or less, more preferably 3% by mass or less, and further preferably 2% by mass or less. In addition, the content of component (B) in the oral composition of the present invention is preferably 0.5-4% by mass, more preferably 0.6-3% by mass, and further preferably 0.7-2% by mass. Furthermore, the content of component (B) can be determined by an analytical method suitable for determining the condition of the sample in a commonly known determination method, for example, it can be analyzed by liquid chromatography. Specifically, the method described in the embodiments described below can be cited. Furthermore, during the determination, the sample is freeze-dried in order to conform to the detection area of ​​the device, or the inclusions in the sample are removed in order to conform to the separation capacity of the device, etc., and can also be appropriately processed as needed.

[0040] From the viewpoint of imparting a good sour taste, the mass ratio [(B) / (A)] of component (A) to component (B) in the oral composition of the present invention is preferably 0.01 or more, more preferably 0.02 or more, and even more preferably 0.03 or more, and is preferably 0.3 or less, more preferably 0.25 or less, and even more preferably 0.2 or less. In addition, the mass ratio [(B) / (A)] in the oral composition of the present invention is preferably 0.01 to 0.3, more preferably 0.02 to 0.25, and even more preferably 0.03 to 0.2.

[0041] The oral composition of the present invention contains 4-vinylguaiacol as component (C). Here, "4-vinylguaiacol" is not only a substance that hinders the refreshingness of the aftertaste in roasted coffee beverages, but is also known as a foreign smell substance such as tobacco, medicine or spice in sake, but in the present invention, it was found that by containing component (C) in a manner such that the mass ratio relative to component (B) is within a specific range, it is unexpectedly possible to impart good sour taste. In addition, component (C) may be derived from the raw material or may be newly added.

[0042] The mass ratio of component (B) to component (C) [(C) / (B)] in the oral composition of the present invention is 0.3×10 -4 Above 30×10 -4 From the viewpoint of imparting a good sour taste, 1.5×10 -4 More preferably 3×10 -4More preferably, 6×10 -4 More preferably, 8×10 -4 In addition, from the viewpoint of suppressing the medicinal taste derived from 4-vinylguaiacol, 25×10 -4 Below, more preferably 22×10 -4 Below, more preferably 21×10 -4 Below, more preferably 15×10 -4 In addition, the mass ratio [(C) / (B)] in the oral composition of the present invention is preferably 1.5×10 -4 Above 25×10 -4 Below, more preferably 3×10 -4 Above 22×10 -4 Below, more preferably 6×10 -4 Above 21×10 -4 Below, more preferably 8×10 -4 Above 15×10 -4 In addition, the mass ratio [(C) / (B)] is calculated by unifying the units of the contents of the component (B) and the component (C).

[0043] In addition, the mass ratio of component (A) to component (C) [(C) / (A)] in the oral composition of the present invention is preferably 1×10 -6 More preferably 12×10 -6 More preferably, 20×10 -6 In addition, from the viewpoint of suppressing the medicinal taste derived from 4-vinylguaiacol, 100×10 -6 Below, more preferably 80×10 -6 Below, more preferably 60×10 -6 Furthermore, the mass ratio [(C) / (A)] in the oral composition of the present invention is preferably 1×10 -6 Above 100×10 -6 Below, more preferably 12×10 -6 Above 80×10 -6 Below, more preferably 20×10 -6 Above 60×10 -6 In addition, the mass ratio [(C) / (A)] is calculated by unifying the units of the contents of the component (B) and the component (C).

[0044] Regarding the content of component (C) in the oral composition of the present invention, from the viewpoint of imparting a good sour taste, it is preferably 0.5 mass ppm or more, more preferably 1.5 mass ppm or more, and further preferably 3 mass ppm or more. In addition, from the viewpoint of suppressing the medicinal taste derived from 4-vinylguaiacol, it is preferably 30 mass ppm or less, more preferably 20 mass ppm or less, and further preferably 15 mass ppm or less. In addition, the content of component (C) in the oral composition of the present invention is preferably 0.5 to 30 mass ppm, more preferably 1.5 to 20 mass ppm, and further preferably 3 to 15 mass ppm. Furthermore, 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 embodiments described below can be cited. Furthermore, during the determination, freeze-drying the sample in order to conform to the detection area of ​​the device, or removing the inclusions in the sample in order to conform to the separation capacity of the device can also be appropriately processed as needed.

[0045] Furthermore, the oral composition of the present invention may contain lactone as component (D). Lactone is known as a compound having a unique odor, but the present inventors have found that although lactone alone cannot impart sour taste, when it is contained in combination with 4-vinylguaiacol, it can unexpectedly impart sour taste and improve the taste quality of the obvious sour taste. In addition, component (D) may be derived from the raw material or may be newly added.

[0046] Component (D) is not particularly limited as long as it is a lactone, but from the viewpoint of improving the taste of sour taste, it is preferably one or more selected from γ-butyrolactone, γ-decalactone and δ-decanolactone, and more preferably γ-butyrolactone.

[0047] The mass ratio [(D) / (B)] of the component (B) to the component (D) in the oral composition of the present invention is preferably 0.5×10 -4 More preferably, 1×10 -4 More preferably, 3.2×10 -4 More preferably, 4.0×10 -4 In addition, from the viewpoint of suppressing the odor derived from lactone, 50×10 -4 Below, more preferably 35×10 -4 Below, more preferably 25×10 -4 In addition, the mass ratio [(D) / (B)] in the oral composition of the present invention is preferably 0.5×10 -4Above 50×10 -4 Below, more preferably 1×10 -4 Above 35×10 -4 Below, more preferably 3.2×10 -4 Above 25×10 -4 Below, more preferably 4.0×10 -4 Above 25×10 -4 Herein, the mass ratio [(D) / (B)] is calculated by unifying the units of the contents of the component (B) and the component (D).

[0048] In addition, the mass ratio [(D) / (C)] of the component (C) to the component (D) in the oral composition of the present invention is preferably 0.05 or more, more preferably 0.15 or more, further preferably 0.6 or more, and further more preferably 0.8 or more from the viewpoint of improving the taste of sour taste, and is preferably 10 or less, more preferably 5 or less, and further preferably 3 or less from the viewpoint of suppressing the odor derived from lactone. Furthermore, the mass ratio [(D) / (C)] in the oral composition of the present invention is preferably 0.05 to 10, more preferably 0.15 to 5, further preferably 0.6 to 3, and further more preferably 0.8 to 3.

[0049] Regarding the content of the component (D) in the oral composition of the present invention, from the viewpoint of improving the taste of sour taste, it is preferably 0.1 mass ppm or more, more preferably 0.8 mass ppm or more, and further preferably 4 mass ppm or more. In addition, from the viewpoint of suppressing the peculiar smell derived from lactone, it is preferably 30 mass ppm or less, more preferably 20 mass ppm or less, and further preferably 15 mass ppm or less. In addition, the content of the component (D) in the oral composition of the present invention is preferably 0.1 to 30 mass ppm, more preferably 0.8 to 20 mass ppm, and further preferably 4 to 15 mass ppm. Furthermore, the content of the component (D) 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 embodiments described below can be cited. Furthermore, during the determination, the sample can be freeze-dried to conform to the detection area of ​​the device, or the inclusions in the sample can be removed to conform to the separation capacity of the device, etc., and can also be appropriately processed as needed.

[0050] 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 can be appropriately set within the range that does not impair the purpose of the present invention.

[0051] In this specification, "composition for oral use" refers to a composition that is less likely to cause harm to human health and is specifically taken orally in ordinary social life, and is not limited by the administrative divisions of food, medicine, quasi-drugs, etc. Therefore, the composition for oral use of the present invention refers to a broad range of foods and drinks that constitute general foods, health foods (functional food and drink products), health functional foods (specific health foods, nutritional functional foods, functional labeled foods), quasi-drugs, and medicines that are taken orally.

[0052] The oral composition of the present invention may be in a liquid or solid state at room temperature (20°C ± 15°C) and may take an appropriate form.

[0053] The oral composition of the present invention can be well used in oral compositions other than coffee beverages. Coffee beverages generally contain furfurylthiol (hereinafter referred to as "component (E)") at a content of 0.00006% by mass or more, and therefore can be clearly distinguished from the oral composition of the present invention. That is, the content of component (E) in the oral composition of the present invention is less than 0.00006% by mass, preferably less than 0.00003% by mass, more preferably less than 0.00001% by mass, and further preferably substantially free of. Here, in this specification, "substantially free of" is a concept that includes not only the situation where component (E) is completely absent in the oral composition of the present invention, but also the situation where the concentration is less than the detection limit. Furthermore, the content of component (E) 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 embodiments described below can be cited. Furthermore, during the determination, freeze-drying the sample in order to comply with the detection area of ​​the device, or removing the inclusions in the sample in order to comply with the separation capacity of the device can also be appropriately processed as needed.

[0054] In the case of using a natural product as component (A) in the oral composition of the present invention, from the viewpoint of the content of chlorogenic acids, lightly roasted coffee beans and green coffee beans are preferred. Here, in the present specification, "lightly roasted coffee beans" refer to roasted coffee beans having an L value of 30 or more and 60 or less. From the viewpoint of the physiological effect of component (A), the L value of lightly roasted coffee beans is preferably 32 or more, more preferably 34 or more, further preferably 36 or more, further preferably 38 or more, and further more preferably 40 or more. Furthermore, in the present specification, "L value" is obtained by setting black to an L value of 0 and white to an L value of 100, and measuring the brightness of roasted coffee beans using a colorimeter. The bean species and origin of coffee beans are not particularly limited. In addition, one or more kinds of beans and coffee beans of different origins can be used.

[0055] On the other hand, coffee beverages generally use roasted coffee beans containing roasted coffee beans with an L value of less than 30 as a raw material. Therefore, the concept of the oral composition of the present invention is as follows, that is, it does not include an oral composition (such as a coffee beverage) using roasted coffee beans containing roasted coffee beans with 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 more preferably less than 40 as a raw material. Furthermore, the content of coffee components in coffee beverages is as follows, that is, the coffee components extracted or dissolved from roasted coffee beans calculated as 1g or more in terms of green coffee beans are contained in 100g of the content. Here, the "green bean conversion value" is 1g of roasted coffee beans equivalent to 1.3g of green coffee beans (revised new edition-Soft Drinks, editor: National Soft Drinks Industry Association, publisher: Korin, published on December 25, 1989, recorded on page 421). In addition, the types of coffee beverages are not particularly limited. For example, coffee beverages defined in Article 2 of the "Fair Competition Rules on the Labeling of Coffee Beverages, etc." revised and implemented on August 19, 2019 can be listed, namely "coffee", "coffee beverages", "soft drinks containing coffee" and "carbonated beverages containing coffee".

[0056] Components (B) to (D) may be chemically synthesized products (e.g., reagents) or may be products of natural origin. Examples of natural origin products include plants and may also be extracts. Examples of plants containing component (B) include, but are not limited to, coffee beans and tea leaves. In addition, examples of plants containing component (C) include, but are not limited to, coffee beans, rice bran, and wheat bran. Furthermore, examples of plants containing component (D) include, but are not limited to, coffee beans, grapes, and apricot pulp. One or more plants may be used. Furthermore, the extraction method and extraction conditions of the plant extract are not particularly limited, and a known method may be used. In addition, the plant extract may be a concentrate or a dry product.

[0057] Preferred embodiments of the oral composition of the present invention include, for example, a solid oral composition and a liquid oral composition. Each composition will be described below in conjunction with preferred embodiments.

[0058] As long as the solid oral composition of the present invention is solid at room temperature (20°C ± 15°C), its shape is not particularly limited, and for example, various shapes such as powder, granules, sheets, rods, plates, and blocks can be cited. The solid content of 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. Furthermore, the upper limit of the solid content is not particularly limited, and can also be 100% by mass. Here, in this specification, "solid content" refers to the mass of the residual material after 1g of the sample is dried in an electric constant temperature dryer at 105°C for 3 hours and the volatile matter is removed.

[0059] 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.

[0060] When the solid oral composition of the present invention is a solid food, examples thereof include: confectionery such as sugar, candy, chewing gum, chocolate, and cookies; and health, beauty, and nutritional supplement foods such as supplements.

[0061] When the solid oral composition of the present invention is a medicine or a quasi-drug, its dosage form may include, for example, granules, powders, tablets, pills, chewable tablets, lozenges, etc. When it is a tablet, it may be a split piece with a cut line.

[0062] Among them, as a solid oral composition, a supplement, a powder, a tablet, and a granule are preferred.

[0063] The solid oral composition of the present invention may contain an acceptable carrier as required in order to be in a solid form. For example, the carriers include: excipients (e.g., starches such as waxy corn starch, sweet potato starch, and potato starch; sugar alcohols such as xylitol, sorbitol, maltitol, lactitol, reduced palatinose, trehalose, and palatinose; lactose; oligosaccharides; crystalline cellulose; light anhydrous silicic acid; calcium hydrogen phosphate, etc.), binders (e.g., gelatin, α-starch, polyvinyl pyrrolidone, polyvinyl alcohol, pullulan, hydrogenated oil, etc.), disintegrants (e.g., carboxymethyl cellulose, carboxymethyl cellulose calcium, cross-linked carboxymethyl cellulose sodium, cross-linked polyvidone), lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silicon dioxide, etc.), flavoring agents (e.g., steviol glycosides, etc.), extenders, surfactants, dispersants, buffers, antioxidants, preservatives, quality stabilizers, diluents, and other carriers.

[0064] 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 composition that is diluted with a liquid to make a reconstituted beverage for oral ingestion according to the prescribed usage. The liquid is not particularly limited as long as it can be reconstituted into a beverage, for example, water, carbonated water, milk, soy milk, etc. can be listed, and the temperature of the liquid is not limited. Furthermore, the dilution ratio is usually 30 to 800 times by mass, preferably 80 to 600 times by mass, as long as it is in accordance with the prescribed usage.

[0065] The solid oral composition of the present invention can be manufactured according to conventional methods, and an appropriate method can be used. For example, components (A) to (C) and other components as needed can be mixed in a manner such that the contents of components (A) and (B) and the mass ratio of components (B) to (C) [(C) / (B)] are within the above range to manufacture. Furthermore, the mixing order of components (A) to (C) and other components is not particularly limited, and they can be mixed in any order. As a mixing method, appropriate methods such as stirring and oscillation can be used, and a mixing device can also 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.

[0066] In addition, the solid oral composition of the present invention can also be made into granules by a known granulation method. As a granulation method, for example, spray granulation, fluidized bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation, powder coating granulation, etc. can be listed. Moreover, the granulation conditions can be appropriately selected according to the granulation method. In addition, when making tablets, any one of wet tableting and dry tableting can be used, and a known compression molding machine can be used.

[0067] The solid oral composition of the present invention can be filled in a packaging body. As a packaging body, for example, bottles, cans, bottles, box-type containers, stick-type packaging bodies, pillow-type packaging bodies, etc. can be listed. Furthermore, when the solid oral composition of the present invention is filled in a packaging body, a commercially available filling machine can be used. The solid oral composition of the present invention can be subdivided and packaged according to one intake amount. In the case of an instant beverage composition, for example, it can be set as: a product that measures out 1 cup of amount using a spoon when it is filled in a bottle, etc., a cup type that contains 1 cup of amount, a stick type that is subdivided and packaged according to 1 cup of amount, etc. Furthermore, nitrogen can also be filled in the container and the packaging material. In addition, regarding the packaging material, from the aspect of maintaining quality, it is preferably a packaging material with lower oxygen permeability.

[0068] The form of the liquid oral composition of the present invention is not particularly limited as long as it has fluidity at room temperature (20°C ± 15°C), and examples thereof include liquid, concentrated liquid, gel, and jelly.

[0069] As product forms of the liquid oral composition of the present invention, for example, there can be listed: RTD (Ready to Drink) type beverage composition; dairy products such as yogurt, processed milk, fermented milk; oils and fats and processed oil foods such as salad oil, tempura oil, margarine, mayonnaise, shortening, fresh cream, seasonings, etc.; seasonings such as sauces and dressings; health, beauty, and nutritional supplement foods such as tonic drinks. Here, in this specification, "RTD type beverage composition" refers to a beverage that can be directly drunk without dilution.

[0070] 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, liquid, concentrated liquid, gel, and jelly can be cited. In the case of a concentrated liquid, gel, or jelly form, as long as the beverage composition can be inhaled from a mouthpiece or straw provided in the container, the solid content concentration is not particularly limited.

[0071] 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. The pH value is measured by adjusting the temperature to 20° C. using a pH meter.

[0072] The RTD beverage composition may be a non-alcoholic beverage or an alcoholic beverage. Here, in the present specification, "non-alcoholic beverage" refers to a beverage having an alcohol concentration of less than 1 v / v%, and also includes a beverage that does not contain alcohol at all, that is, a beverage having an alcohol concentration of 0.00 v / v%. In addition, in the present specification, "alcohol" refers to ethanol unless otherwise specified.

[0073] Examples of non-alcoholic beverages include tea beverages, carbonated beverages, fruit juice beverages, vegetable beverages, milk beverages, sports drinks, isotonic beverages, enhanced water, bottled water, water-like beverages, nutritional drinks, and beauty drinks.

[0074] Examples of the alcoholic beverage include beer, wine, sake, plum wine, sparkling wine, whiskey, brandy, shochu, rum, gin, and liqueurs.

[0075] The RTD type beverage composition may also 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 with polyethylene terephthalate as the main component (so-called PET bottle), a metal can, a paper container composited with a metal foil or a plastic film, a bottle, and the like.

[0076] When the RTD beverage composition is a container-packed beverage composition, it may be sterilized by heating. The method of sterilization by heating is not particularly limited as long as it complies with the conditions prescribed by applicable laws and regulations (the Food Sanitation Law in Japan).

[0077] The liquid oral composition of the present invention can be manufactured according to conventional methods, and an appropriate method can be used. For example, components (A) to (C) and other components as needed can be mixed with a liquid in a manner such that the contents of components (A) and (B) and the mass ratio of components (B) to (C) [(C) / (B)] are within the above ranges. The mixing order of components (A) to (C) and other components is not particularly limited, and they can be mixed in any order. Furthermore, as liquids, for example, water, carbonated water, milk, and soy milk can be cited, and the temperature of the liquid is not limited.

[0078] [Sour taste improving agent and sour taste improving method]

[0079] The astringency suppressant of the present invention is a sour taste improving agent for oral preparations, which comprises (C) 4-vinylguaiacol as an active ingredient, and contains 10 to 20% by mass of (A) chlorogenic acids and 0.4 to 5% by mass of (B) caffeine, wherein the mass ratio of (C) 4-vinylguaiacol to (B) caffeine [(C) / (B)] is 0.3×10 -4 Above 30×10 -4 The following ratios coexist.

[0080] The sour taste improving method of the present invention is a method for suppressing the sour taste of an orally-administered product containing 10 to 20% by mass of (A) chlorogenic acids and 0.4 to 5% by mass of (B) caffeine, wherein the mass ratio of (C) 4-vinylguaiacol to (B) caffeine [(C) / (B)] is 0.3×10 -4 Above 30×10 -4 The following ratios coexist.

[0081] As oral products, as long as they can be taken orally, there is no particular limitation, and they can be in liquid or solid form. For example, food and beverages, pharmaceuticals or quasi-pharmaceuticals containing component (A) and component (B) can be listed. Among them, food and beverages are preferred.

[0082] Examples of the food and drink include beverages or instant beverages containing the components (A) and (B), and foods containing the components (A) and (B). The food and drink can be produced by a conventional method depending on the type of the food and drink.

[0083] The contents of component (A) and component (B) in the oral preparation and the mass ratios among the components are as described above.

[0084] In order to impart sour taste to the oral preparation and improve its taste, (D) lactone and (C) 4-vinylguaiacol may be coexisted. The specific form of component (D), the content of component (D) in the oral preparation, and the mass of the components are as described above.

[0085] The dosage form of pharmaceuticals and quasi-drugs is not particularly limited, and examples thereof include preparations for oral administration, such as liquid preparations, syrups, and other known dosage forms. In addition, known additives may be added during formulation. Pharmaceuticals and quasi-drugs may be manufactured according to conventional methods.

[0086] Regarding the above-mentioned embodiment, the present invention further discloses the following aspects.

[0087] <1> A composition for oral administration, comprising the following components (A), (B) and (C),

[0088] (A) 10-20% by mass of chlorogenic acids,

[0089] (B) 0.4 to 5% by mass of caffeine, and

[0090] (C) 4-vinylguaiacol, and

[0091] The mass ratio of component (B) to component (C) [(C) / (B)] is 0.3×10 -4 Above 30×10 -4 the following.

[0092] <2> The oral composition according to <1> above, wherein the content of component (A) is preferably 11% by mass or more, more preferably 12% by mass or more, and is preferably 19% by mass or less, more preferably 18% by mass or less.

[0093] <3> The oral composition according to <1> above, wherein the content of the component (A) is preferably 11 to 19% by mass, more preferably 12 to 18% by mass.

[0094] <4> The oral composition according to any one of <1> to <3> above, wherein the content of component (B) is preferably 0.5% by mass or more, more preferably 0.6% by mass or more, even more preferably 0.7% by mass or more, and is preferably 4% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less.

[0095] <5> The oral composition according to any one of <1> to <3> above, wherein the content of component (B) is preferably 0.5 to 4% by mass, more preferably 0.6 to 3% by mass, and even more preferably 0.7 to 2% by mass.

[0096] <6> The oral composition according to any one of <1> to <5> above, wherein the mass ratio of component (A) to component (B) [(B) / (A)] is preferably 0.01 or more, more preferably 0.02 or more, further preferably 0.03 or more, and is preferably 0.3 or less, more preferably 0.25 or less, further preferably 0.2 or less.

[0097] <7> The oral composition according to any one of <1> to <5> above, wherein the mass ratio of component (A) to component (B) [(B) / (A)] is preferably 0.01 to 0.3, more preferably 0.02 to 0.25, and even more preferably 0.03 to 0.2.

[0098] <8> The oral composition according to any one of <1> to <7> above, wherein the content of component (C) is preferably 0.5 mass ppm or more, more preferably 1.5 mass ppm or more, further preferably 3 mass ppm or more, and is preferably 30 mass ppm or less, more preferably 20 mass ppm or less, further preferably 15 mass ppm or less.

[0099] <9> The oral composition according to any one of <1> to <7>, wherein the content of the component (C) is preferably 0.5 to 30 mass ppm, more preferably 1.5 to 20 mass ppm, and even more preferably 3 to 15 mass ppm.

[0100] <10> The oral composition according to any one of <1> to <9>, wherein the mass ratio of component (B) to component (C) [(C) / (B)] is preferably 1.5×10 -4 More preferably 3×10 -4 More preferably, 6×10 -4 More preferably, 8×10 -4 More than, and preferably 25×10 -4 Below, more preferably 22×10 -4 Below, more preferably 21×10 -4 Below, more preferably 15×10 -4 the following.

[0101] <11> The oral composition according to any one of <1> to <9>, wherein the mass ratio of component (B) to component (C) [(C) / (B)] is preferably 1.5×10 -4 Above 25×10 -4 Below, more preferably 3×10 -4 Above 22×10 -4 Below, more preferably 6×10 -4 Above 21×10 -4 Below, more preferably 8×10 -4 Above 15×10 -4 the following.

[0102] <12> The oral composition according to any one of <1> to <11>, wherein the mass ratio of component (A) to component (C) [(C) / (A)] is preferably 1×10 -6 More preferably 12×10 -6 More preferably, 20×10 -6 More than, and preferably 100×10 -6 Below, more preferably 80×10 -6Below, more preferably 60×10 -6 the following.

[0103] <13> The oral composition according to any one of <1> to <11>, wherein the mass ratio of component (A) to component (C) [(C) / (A)] is preferably 1×10 -6 Above 100×10 -6 Below, more preferably 12×10 -6 Above 80×10 -6 Below, more preferably 20×10 -6 Above 60×10 -6 the following.

[0104] <14> The oral composition according to any one of <1> to <13>, preferably further comprising a lactone as a component (D).

[0105] <15> The oral composition according to <14> above, wherein component (D) is preferably at least one selected from the group consisting of γ-butyrolactone, γ-decalactone, and δ-decalactone, and more preferably γ-butyrolactone.

[0106] <16> The oral composition as described in <14> or <15> above, wherein the content of component (D) is preferably 0.1 mass ppm or more, more preferably 0.8 mass ppm or more, further preferably 4 mass ppm or more, and is preferably 30 mass ppm or less, more preferably 20 mass ppm or less, further preferably 15 mass ppm or less.

[0107] <17> The oral composition according to <14> or <15>, wherein the content of the component (D) is preferably 0.1 to 30 mass ppm, more preferably 0.8 to 20 mass ppm, and even more preferably 4 to 15 mass ppm.

[0108] <18> The oral composition according to any one of <14> to <17>, wherein the mass ratio of component (B) to component (D) [(D) / (B)] is preferably 0.5×10 -4 More preferably, 1×10 -4 More preferably, 3.2×10 -4 More preferably, 4.0×10 -4 More than 50×10 -4 Below, more preferably 35×10 -4 Below, more preferably 25×10 -4 the following.

[0109] <19> The oral composition according to any one of <14> to <17>, wherein the mass ratio of component (B) to component (D) [(D) / (B)] is preferably 0.5×10 -4 Above 50×10 -4 Below, more preferably 1×10 -4 Above 35×10 -4 Below, more preferably 3.2×10 -4 Above 25×10 -4 Below, more preferably 4.0×10 -4 Above 25×10 -4 the following.

[0110] <20> An oral composition as described in any one of <14> to <19> above, wherein the mass ratio of component (C) to component (D) [(D) / (C)] is preferably 0.05 or more, more preferably 0.15 or more, further preferably 0.6 or more, further more preferably 0.8 or more, and is preferably 10 or less, more preferably 5 or less, further preferably 3 or less.

[0111] <21> The oral composition according to any one of <14> to <19> above, wherein the mass ratio of component (C) to component (D) [(D) / (C)] is preferably 0.05 to 10, more preferably 0.15 to 5, further preferably 0.6 to 3, and further more preferably 0.8 to 3.

[0112] <22> The oral composition according to any one of <1> to <21> above, preferably excluding coffee beverages.

[0113] <23> The oral composition as described in any one of <1> to <22> above, preferably comprising furfurylthiol as component (E), and the content of component (E) 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 furfurylthiol.

[0114] <24> The oral composition according to any one of <1> to <23>, wherein component (A) is preferably derived from one or more selected from lightly roasted coffee beans and green coffee beans.

[0115] <25> The oral composition according to <24>, wherein the L value of the light roasted coffee beans is preferably 30 or more, more preferably 32 or more, further preferably 34 or more, further preferably 36 or more, further preferably 38 or more, further more preferably 40 or more, and preferably 60 or less.

[0116] <26> The oral composition according to <24>, wherein the L value of the light roasted coffee beans is preferably 30 to 60, more preferably 32 to 60, further preferably 34 to 60, further preferably 36 to 60, further preferably 38 to 60, further more preferably 40 to 60.

[0117] <27> The oral composition according to any one of <1> to <26>, excluding a composition for oral administration using roasted coffee beans as a raw material, wherein the L value of the roasted coffee beans is preferably less than 30, more preferably less than 32, further preferably less than 34, further preferably less than 36, further preferably less than 38, further more preferably less than 40.

[0118] <28> The oral composition according to any one of <1> to <27> above, wherein the oral composition is preferably a solid oral composition.

[0119] <29> The oral composition according to <28> above, which is preferably solid at room temperature (20°C±15°C).

[0120] <30> The oral composition according to <28> or <29>, wherein the shape is preferably powder, granule, tablet, stick, plate or block.

[0121] <31> The oral composition according to any one of <28> to <30>, wherein the solid content 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.

[0122] <32> The oral composition according to any one of <28> to <31>, which is preferably a food, a medicine, or a quasi-drug, and more preferably a solid food or a powdered food.

[0123] <33> The oral composition according to any one of <28> to <32>, which is preferably a snack, a supplement, a health food, a beauty food, or a nutritional supplement, and more preferably a supplement.

[0124] <34> The oral composition according to any one of <28> to <32>, which is preferably a granule, a powder, a tablet, a pill, a chewable tablet or a lozenge, and more preferably a powder, a tablet or a granule.

[0125] <35> The oral composition as described in any one of <28> to <34> above, preferably containing one or more carriers selected from the group consisting of excipients, binders, disintegrants, lubricants, bulking agents, surfactants, dispersants, buffers, antioxidants, preservatives, quality stabilizers and diluents.

[0126] <36> The oral composition according to any one of <28> to <35>, which is preferably an instant drink composition.

[0127] Example

[0128] (1) Analysis of chlorogenic acids and caffeine

[0129] HPLC was used as the analytical instrument. The models of the components of the apparatus are as follows.

[0130] UV-VIS detector: SPD-20A (Shimadzu Corporation)

[0131] Column oven: CTO-20AC (Shimadzu Corporation)

[0132] Pump: LC-20AD (Shimadzu Corporation)

[0133] ·Automatic sampler: SIL-20AC (Shimadzu Corporation)

[0134] Column: Cadenza CD-C18, inner diameter 4.6 mm × length 150 mm, particle size 3 μm (Imtakt Corporation)

[0135] The analysis conditions are as follows.

[0136] Sample injection volume: 10μL

[0137] Flow rate: 1.0mL / min

[0138] UV-VIS detector setting wavelength: 325nm (chlorogenic acid), 270nm (caffeine)

[0139] Column oven set temperature: 35°C

[0140] Eluent A: 50 mM acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution

[0141] Eluent B: acetonitrile

[0142] Concentration gradient conditions (volume %)

[0143] Time Eluent A Eluent B

[0144]

[0145] 3-Caffeoylquinic acid: 5.3 minutes

[0146] 5-Caffeoylquinic acid: 8.8 minutes

[0147] 4-Caffeoylquinic acid: 11.6 minutes

[0148] 3-Feruloylquinic acid: 13.0 min

[0149] 5-Feruloylquinic acid: 19.9 minutes

[0150] 4-Feruloylquinic acid: 21.0 min

[0151] 3,4-dicaffeoylquinic acid: 36.6 minutes

[0152] 3,5-dicaffeoylquinic acid: 37.4 minutes

[0153] 4,5-dicaffeoylquinic acid: 44.2 minutes

[0154] Based on the area % obtained here, the content (mass %) of chlorogenic acids was obtained using 5-caffeoylquinic acid (Tokyo Chemical Industry Co., Ltd.) as a standard substance.

[0155] Caffeine: 19.1 minutes

[0156] From the area % obtained here, the caffeine content (mass %) was obtained using caffeine (Fujifilm Wako Pure Chemical Industries, Ltd.) as a standard substance.

[0157] (2) Analysis of 4-vinylguaiacol and lactone

[0158] The sample was collected in a vial, and the aroma components in the head space were adsorbed by SPME fiber and subjected to GC / MS analysis.

[0159] The analysis conditions are as follows.

[0160] HS-GC / MS conditions

[0161] ·Measurement equipment: HP6890 (manufactured by Agilent)

[0162] Column: VF-WAX, inner diameter 0.25 mm × length 60 m, membrane thickness 0.25 μm (GL Sciences Inc.)

[0163] Column temperature: 35°C (4 minutes) → 3°C / minute → 130°C → 5°C / minute → 240°C (15 minutes)

[0164] Column pressure: Constant flow mode (31kPa)

[0165] Column flow rate: 1.5mL / min (He)

[0166] Inlet temperature: 240℃

[0167] Injection method: No splitting

[0168] Detector temperature: 200℃

[0169] Carrier gas: Helium

[0170] Scan mode: m / z 30~500

[0171] The purchased reagents were dissolved in ethanol and diluted in stages to prepare the standard. The standard at a specified concentration was added to the sample and adsorbed on the SPME fiber in the same manner as the individual samples, and GC / MS was performed. In addition, the following m / z peak areas were used for the quantification of 4-vinylguaiacol, γ-butyrolactone, γ-decalactone, and δ-decalactone.

[0172] γ-Butyrolactone: 42

[0173] γ-Decalactone: 85

[0174] ·δ-Decalactone: 99

[0175] 4-vinylguaiacol: 150

[0176] Production Example 1

[0177] Production of green coffee bean extract

[0178] The green coffee bean extract powder (90 g of solid content) was dissolved in 360 g of an ethanol aqueous solution having an ethanol concentration of 60% by mass, and mixed with 45 g of acidic clay (Mizuka Ace #600, manufactured by Mizusawa Chemical Co., Ltd.), and filtered using filter paper pre-coated with diatomaceous earth. The filtrate was passed through a column filled with 34 mL of coconut shell activated carbon and a column filled with 31 mL of H-type cation exchange resin to obtain a column treatment liquid. The chlorogenic acid preparation was obtained by concentrating the column treatment liquid. The chlorogenic acid content in the obtained chlorogenic acid preparation was 38% by mass, and the caffeine concentration was 0.0% by mass.

[0179] Examples 1 to 11, Comparative Examples 1 and 2, and Reference Example 1

[0180] The components shown in Table 1 were uniformly mixed to prepare a solid oral composition, and the obtained solid oral composition was analyzed and subjected to the following sensory evaluation.

[0181] Sensory evaluation

[0182] The "sour taste" of the solid oral composition obtained in each Example, Comparative Example and Reference Example was subjected to a sensory test by three professional evaluators who agreed to the following evaluation criteria. Then, the final score was determined by agreement based on the scores determined by the professional evaluators.

[0183] Evaluation criteria for sour taste

[0184] The sour taste of the solid oral composition of Comparative Example 1 was rated as "1", and the sour taste of the solid oral composition of Reference Example 1 was rated as "3", and the evaluation was performed according to the following criteria.

[0185] Rating 5: A distinct sour taste is felt

[0186] 4: Feel a little sour taste

[0187] 3. Feeling sour

[0188] 2: Feel a little sour

[0189] 1: No sour taste

[0190] [Table 1]

[0191]

[0192] *1 5-Caffeoylquinic acid (Tokyo Chemical Industry Co., Ltd.), purity > 98%

[0193] *2 4-vinylguaiacol (Tokyo Chemical Industry Co., Ltd.), purity > 98%

[0194] *3γ-Butyrolactone (Sigma-Aldrich Japan GK), purity >99%

[0195] *4γ-Decalactone (Tokyo Chemical Industry Co., Ltd.), purity > 96%

[0196] *5δ-Decalactone (Tokyo Chemical Industry Co., Ltd.), purity>96%

[0197] *6Sandec#180 (Sanwa Starch Industry Co., Ltd.)

[0198] *8 times 10 -4 The value obtained

[0199] *9 times 10 -6 The value obtained

[0200] Examples 12 to 17, Comparative Example 3 and Reference Example 2

[0201] The components shown in Table 2 were uniformly mixed to prepare a solid oral composition, and the obtained solid oral composition was analyzed and subjected to the following sensory evaluation.

[0202] Sensory evaluation

[0203] The "sour taste" of the solid oral composition obtained in each Example, Comparative Example and Reference Example was subjected to a sensory test by three professional evaluators who agreed to the following evaluation criteria. Then, the final score was determined by agreement based on the scores determined by the professional evaluators.

[0204] Evaluation criteria for sour taste

[0205] The sour taste of the solid oral composition of Comparative Example 3 was rated as "1", and the sour taste of the solid oral composition of Reference Example 2 was rated as "3", and the evaluation was performed according to the following criteria.

[0206] Rating 5: A distinct sour taste is felt

[0207] 4: Feel a little sour taste

[0208] 3. Feeling sour

[0209] 2: Feel a little sour

[0210] 1: No sour taste

[0211] [Table 2]

[0212]

[0213] *2 4-vinylguaiacol (Tokyo Chemical Industry Co., Ltd.), purity > 98%

[0214] *3γ-Butyrolactone (Sigma-Aldrich Japan GK)

[0215] *6Sandec#180 (Sanwa Starch Industry Co., Ltd.)

[0216] *7 Green coffee bean extract obtained in Production Example 1: chlorogenic acid content 38% by mass, 4-vinylguaiacol 0.5 ppm by mass, γ-butyrolactone 2 ppm by mass

[0217] *8 times 10 -4 The value obtained

[0218] *9 times 10 -6 The value obtained

[0219] Examples 18 to 21

[0220] The components shown in Table 3 were uniformly mixed to prepare a solid oral composition, and the obtained solid oral composition was analyzed and subjected to the following sensory evaluation.

[0221] Sensory evaluation

[0222] The "sour taste" of the solid oral composition obtained in each Example, Comparative Example and Reference Example was subjected to a sensory test by three professional evaluators who agreed to the following evaluation criteria. Then, the final score was determined by agreement based on the scores determined by the professional evaluators.

[0223] Evaluation criteria for sour taste

[0224] The sour taste of the solid oral composition of Comparative Example 3 was rated as "1", and the sour taste of the solid oral composition of Reference Example 2 was rated as "3", and the evaluation was performed according to the following criteria.

[0225] Rating 5: A distinct sour taste is felt

[0226] 4: Feel a little sour taste

[0227] 3. Feeling sour

[0228] 2: Feel a little sour

[0229] 1: No sour taste

[0230] [Table 3]

[0231]

[0232] *2 4-vinylguaiacol (Tokyo Chemical Industry Co., Ltd.), purity > 98%

[0233] *3γ-Butyrolactone (Sigma-Aldrich Japan GK)

[0234] *6Sandec#180 (Sanwa Starch Industry Co., Ltd.)

[0235] *7 Green coffee bean extract obtained in Production Example 1: chlorogenic acid content 38% by mass, 4-vinylguaiacol 0.5 ppm by mass, γ-butyrolactone 2 ppm by mass

[0236] *8 times 10 -4 The value obtained

[0237] *9 times 10 -6 The value obtained

[0238] Examples 22 to 25, Comparative Example 4 and Reference Example 3

[0239] The components shown in Table 4 were uniformly mixed to prepare a solid oral composition, and the obtained solid oral composition was analyzed and subjected to the following sensory evaluation.

[0240] Sensory evaluation

[0241] The "sour taste" of the solid oral composition obtained in each Example, Comparative Example and Reference Example was subjected to a sensory test by three professional evaluators who agreed to the following evaluation criteria. Then, the final score was determined by agreement based on the scores determined by the professional evaluators.

[0242] Evaluation criteria for sour taste

[0243] The sour taste of the solid oral composition of Comparative Example 4 was rated as "1", and the sour taste of the solid oral composition of Reference Example 3 was rated as "3", and the evaluation was performed according to the following criteria.

[0244] Rating 5: A distinct sour taste is felt

[0245] 4: Feel a little sour taste

[0246] 3. Feeling sour

[0247] 2: Feel a little sour

[0248] 1: No sour taste

[0249] [Table 4]

[0250]

[0251] *2 4-vinylguaiacol (Tokyo Chemical Industry Co., Ltd.), purity > 98%

[0252] *3γ-Butyrolactone (Sigma-Aldrich Japan GK)

[0253] *6Sandec#180 (Sanwa Starch Industry Co., Ltd.)

[0254] *7 Green coffee bean extract obtained in Production Example 1: chlorogenic acid content 38% by mass, 4-vinylguaiacol 0.5 ppm by mass, γ-butyrolactone 2 ppm by mass

[0255] *8 times 10 -4 The value obtained

[0256] *9 times 10 -6 The value obtained

[0257] Examples 26 to 31, Comparative Example 5 and Reference Example 4

[0258] The components shown in Table 5 were uniformly mixed to prepare a solid oral composition, and the obtained solid oral composition was analyzed and subjected to the following sensory evaluation.

[0259] Sensory evaluation

[0260] The "sour taste" of the solid oral composition obtained in each Example, Comparative Example and Reference Example was subjected to a sensory test by three professional evaluators who agreed to the following evaluation criteria. Then, the final score was determined by agreement based on the scores determined by the professional evaluators.

[0261] Evaluation criteria for sour taste

[0262] The sour taste of the solid oral composition of Comparative Example 5 was rated as "1", and the sour taste of the solid oral composition of Reference Example 4 was rated as "3", and the evaluation was performed according to the following criteria.

[0263] Rating 5: A distinct sour taste is felt

[0264] 4: Feel a little sour taste

[0265] 3. Feeling sour

[0266] 2: Feel a little sour

[0267] 1: No sour taste

[0268] [Table 5]

[0269]

[0270] *2 4-vinylguaiacol (Tokyo Chemical Industry Co., Ltd.), purity > 98%

[0271] *3γ-Butyrolactone (Sigma-Aldrich Japan GK)

[0272] *6Sandec#180 (Sanwa Starch Industry Co., Ltd.)

[0273] *7 Green coffee bean extract obtained in Production Example 1: chlorogenic acid content 38% by mass, 4-vinylguaiacol 0.5 ppm by mass, γ-butyrolactone 2 ppm by mass

[0274] *8 times 10 -4 The value obtained

[0275] *9 times 10 -6 The value obtained

[0276] As can be seen from Tables 1 to 5, although the oral composition containing high concentrations of chlorogenic acids and a certain amount of caffeine or more does not feel sour, by containing 4-vinylguaiacol in a certain mass ratio relative to caffeine, sourness can be imparted. Furthermore, it can be seen that although lactone alone cannot impart sourness, by containing lactone in combination with 4-vinylguaiacol, not only can sourness be imparted, but also the taste quality can be improved for the obvious sourness.

Claims

1. A composition for oral administration, wherein: Containing the following ingredients (A), (B) and (C), (A) 10-20% by mass of chlorogenic acids, (B) 0.4 to 5% by mass of caffeine, and (C) 4-vinylguaiacol, and The mass ratio of component (B) to component (C) is (C) / (B) is 0.3×10 -4 Above 30×10 -4 the following.

2. The oral composition according to claim 1, wherein The mass ratio of component (A) to component (C) is (C) / (A) 1×10 -6 Above 100×10 -6 the following.

3. The oral composition according to claim 1 or 2, wherein The mass ratio of the component (A) to the component (B), (B) / (A), is 0.01 to 0.

3.

4. The oral composition according to any one of claims 1 to 3, wherein The content of the component (C) is 0.5 to 30 ppm by mass.

5. The oral composition according to any one of claims 1 to 4, wherein It further contains lactone as a component (D).

6. The oral composition according to claim 5, wherein Component (D) contains γ-butyrolactone.

7. The oral composition according to claim 5 or 6, wherein The mass ratio of component (B) to component (D) is (D) / (B) is 0.5×10 -4 Above 50×10 -4 the following.

8. The oral composition according to any one of claims 5 to 7, wherein The mass ratio (D) / (C) of the component (C) to the component (D) is 0.05-10.

9. The oral composition according to any one of claims 1 to 8, wherein The oral composition is a solid oral composition.

10. The oral composition according to any one of claims 1 to 8, wherein The oral composition is a liquid oral composition.

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