Oral composition

Abstract

To provide a novel liquid or semi-solid oral composition wherein intensification of offensive odor derived from a garlic-processed material is unlikely to occur.SOLUTION: A liquid or semi-solid oral composition comprising the following components (A), (B), and (C): (A) a garlic-processed material, (B) a gelling agent, and (C) an apple-based flavoring agent.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to oral compositions in liquid or semi-solid form. [Background technology]

[0002] Garlic processed products are known to have fatigue recovery effects, nourishing and strengthening effects, enhancing gastric contractility, promoting metabolism, promoting blood flow, promoting vitamin absorption, etc. Due to these various useful properties, garlic processed products are widely used in the fields of pharmaceuticals, quasi-drugs, health foods, etc.

[0003] However, not only garlic itself but also processed garlic products have a strong odor. Therefore, the use or administration of compositions containing processed garlic products is accompanied by an unpleasant feeling, which is a major factor in impairing the quality stability of the compositions and ultimately their commercial value. Therefore, various means have been investigated to suppress or reduce the unpleasant odor from processed garlic products. For example, it has been reported that the unpleasant odor from processed garlic products in a composition can be suppressed by incorporating processed garlic products and sugar alcohols into the same composition (Patent Document 1).

[0004] In recent years, there has been an increasing number of cases in which fluid, viscous gel-type oral preparations are used as pharmaceuticals or quasi-drugs. The reasons behind the adoption of gel-type oral preparations include the preference for forms that are easy to administer or ingest and swallow, particularly in relation to the increase in the number of people with swallowing disorders due to the increase in the elderly population in developed countries, and the preference among consumers for forms that can be taken easily in a short amount of time and yet can reduce hunger. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2021-070639 Summary of the Invention [Problem to be solved by the invention]

[0006] The present inventors have found that liquid or semi-solid oral compositions containing processed garlic have the problem that the unpleasant odor derived from the processed garlic increases over time. Therefore, an object of the present invention is to provide a new liquid or semi-solid oral composition that inhibits the increase in the unpleasant odor derived from the processed garlic during storage. [Means for solving the problem]

[0007] The present inventors conducted studies to develop the above oral composition and found that by adding a specific flavoring to a preparation containing a processed garlic product and a gelling agent, the increase in the unpleasant odor originating from the processed garlic product in the preparation can be suppressed, and thus completed the present invention.

[0008] That is, the present invention provides the following [1] to [4]. [1] The following ingredients (A), (B), and (C): (A) Garlic processed products (B) Gelling agent (C) Apple flavoring A liquid or semi-solid oral composition comprising: [2] The oral composition according to [1], which is an oral liquid or oral jelly. [3] The oral composition according to [1] or [2], wherein component (A) is oxoamidine. [4] The oral composition according to any one of [1] to [3], wherein component (B) contains one or more selected from agar, xanthan gum, and locust bean gum. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a liquid or semi-solid oral composition which contains a processed garlic product, a gelling agent and an apple-based flavoring and which has good storage stability and which can suppress the increase in unpleasant odor derived from the processed garlic product during storage. DETAILED DESCRIPTION OF THE INVENTION

[0010] The oral composition of the present invention is a composition that is orally administered as is, and is in a liquid or semi-solid form at room temperature (25° C.).

[0011] The oral composition of the present invention contains a processed garlic product as component (A). In the present invention, any processed garlic product may be used as long as it is obtained by processing garlic (Allium sativum). There are no particular restrictions on the part of garlic used, and the whole plant or any part thereof (aerial parts, underground parts, bulbs, leaves, stems, flowers, etc.) or a combination of two or more of these may be used, with the bulbs being preferred. "Processing" includes cutting, heating, drying, crushing, extraction, etc., and the type of processing is not particularly limited. Examples include heat treatment, drying and powdering raw garlic, and solvent extraction. Examples of extraction solvents include alcohols such as methanol, ethanol, isopropanol, n-butanol, ethylene glycol, propylene glycol, 1,3-butylene glycol, and glycerin; ethers such as diethyl ether; ketones such as acetone and ethyl methyl ketone; esters such as ethyl acetate; nitriles such as acetonitrile; alkanes or cycloalkanes such as pentane, hexane, cyclopentane, and cyclohexane; halogenoalkanes such as dichloromethane and chloroform; aromatic hydrocarbons such as benzene and toluene; dimethylformamide; dimethyl sulfoxide; water (including hot water); and edible vegetable oils such as rapeseed oil, olive oil, and soybean oil. Examples of "processed garlic products" include processed garlic, garlic extract, garlic extract, dried garlic, etc., with processed garlic being preferred and oxoamidine being more preferred. Commercially available processed garlic products can be used, and specific commercially available products include, for example, Oxoamidine (registered trademark), Oxoamidine (registered trademark) powder, and Oxoresin (registered trademark) powder (all from Riken Chemical Industry Co., Ltd.).

[0012] The content of component (A) in the oral composition of the present invention is not particularly limited and may be determined appropriately. For example, it is preferably contained in an amount of 0.0002 to 10% by mass, more preferably 0.002 to 1% by mass, and particularly preferably 0.02 to 0.5% by mass, based on the total mass of the liquid or semi-solid oral composition.

[0013] The oral composition of the present invention contains a gelling agent as component (B). Examples of the "gelling agent" include one or more selected from gum arabic, alginic acid, carrageenan, agar, curdlan, xanthan gum, quar gum, glucomannan, gellan gum, gelatin, tara gum, dextrin, tragacanth gum, pectin, methylcellulose, locust bean gum, etc. Among these, from the viewpoints of swallowing feel, taste, etc., one or more selected from agar, xanthan gum, and locust bean gum are preferred, and agar is particularly preferred. Agar is a type of galactan consisting of agarose, the main component of viscous polysaccharides contained in the cells of red algae, and agaropectin, a minor component. Agar can be obtained from the Gelidium family (Agaraceae) such as the genus Gelidium, e.g., the giant seaweed, and the Gracilaria family (Gracilaria). In the present invention, "agar" includes powdered agar, thread-like agar, stick-like agar, etc., and commercially available products such as PS-6 (Ina Food Industry Co., Ltd.) and T-1 (Ina Food Industry Co., Ltd.) can be used.

[0014] From the viewpoints of swallowing sensation, taste, etc., the content of component (B) in the oral composition of the present invention is preferably 0.001 to 5 mass %, more preferably 0.005 to 3 mass %, and particularly preferably 0.01 to 1 mass %, relative to the total mass of the oral composition.

[0015] The oral composition of the present invention contains an apple-based flavor as component (C). In the present invention, the term "apple-based flavor" is not particularly limited as long as it is a flavor containing an apple-based flavor and is used as a component of oral compositions in pharmaceuticals, quasi-drugs, foods, etc. Apple-based flavors include those made from natural and synthetic flavors. Apple-based flavors can be produced and used by blending at least one component selected from the group consisting of hexyl acetate, β-ionone, damascenone, phenethyl alcohol, estragole, furans and furanones, thiols and thioesters, methyl esters, and ethyl esters. These components can also be used as salts or derivatives. The salts are not particularly limited, but include salts with organic bases (e.g., salts with tertiary amines such as trimethylamine salt, triethylamine salt, monoethanolamine salt, triethanolamine salt, and pyridine salt; basic ammonium salts such as arginine); salts with inorganic bases (e.g., alkali metal salts such as ammonium salt, sodium salt, and potassium salt; alkaline earth metal salts such as calcium salt and magnesium salt; and aluminum salts). Derivatives include acetates and the like. Examples of apple flavors include green apple flavor, red apple flavor, apple ginger flavor, black tea apple flavor, honey apple flavor, honeyed apple flavor, apple vinegar flavor, apple cinnamon flavor, apple yogurt flavor, apple custard flavor, ripe apple flavor, apple pie flavor, apple butter flavor, apple caramel flavor, and baked apple flavor.

[0016] The content of component (C) in the oral composition of the present invention is preferably 0.0001 to 2% by mass, more preferably 0.001 to 1% by mass, and particularly preferably 0.01 to 0.1% by mass, based on the total mass of the composition, from the viewpoint of suppressing the increase over time of the unpleasant odor derived from component (A) and from the viewpoint of flavor and taste.

[0017] Furthermore, in the oral composition of the present invention, the mass ratio of component (A) to component (C) is preferably 0.001 to 10 parts by mass, more preferably 0.01 to 5 parts by mass, and particularly preferably 0.1 to 3 parts by mass, of component (A) per 1 part by mass of component (C), from the viewpoint of suppressing the increase over time of the unpleasant odor derived from component (A).

[0018] The oral composition of the present invention may optionally contain ingredients other than those mentioned above that are used in the fields of pharmaceuticals, quasi-drugs, etc., within the scope of not impairing the effects of the present invention. Examples of such ingredients include one or more selected from the group consisting of arginines, caffeines, herbal medicines, B vitamins, vitamin C, vitamin E, etc. The content of such ingredients can be appropriately set within the scope of not impairing the object of the present invention.

[0019] Arginines include arginine itself as well as its salts (alkali metal salts such as sodium salts; inorganic acid salts such as hydrochloride).

[0020] Caffeines include not only caffeine itself, but also its salts (for example, double salts (sodium benzoate caffeine (double salt of sodium benzoate and caffeine) etc.)) and solvates thereof (hydrates etc.).

[0021] Examples of crude drugs include Mallotus japonicus (Mallotus japonicus), Asarum japonica (Asarum japonica), Ephedra chinensis (Ezo senticosus), Corydalis chinensis (Corydalis chinensis), Scutellaria baicalensis (Scutellaria baicalensis), Phellodendron bark (Phellodendron bark), Coptis chinensis (Coptis chinensis), Onji (Atractylodes orientalis), Zedoary (Atractylodes rhizome), Valerian (Valeriana japonica), Chamomile (Chamomile), Calonin (Carolina japonica), and Platycodon grandiflorum (Platycodon grandiflorum). , Kyonin (Apricot kernel), Lycium chinense (Goji berry), Lycium coccineum (Lycium bark), Keigai (Ginger root), Cinnamon bark, Cassia japonica (Cassia seed), Gentian (Gentiana), Gennosho (Citrus chinensis), Magnolia berry (Citrus chinensis), Bezoar (Bezoar), Schisandra chinensis (Schisandra chinensis), Chinese pepper (Zanthoxylum chinense), Asparagus root (Asparagus root), Peony root (Paeonia lactiflora), Musk (Musk), Shajin (Shrimp root), Shazenshi (Carnation) Maesil (Pen-fruit), Shazensou (Carrot), Animal gall (including Yutan (Bear gall)), Shokyo (Ginger), Jiryu (Earth Dragon), Shini (Magnolia), Sekisan (Garlic), Senega (Beautiful Chinese Dragon), Cnikyu (Chinese Bean), Zenko (Chinese Huang), Swertia bristlecone (Senburi), Soujutsu (Atractylodes chinensis), Sohakuhi (Mulberry bark), Soyou (Perilla serrata), Taisan (Garlic), Chikusetsuninjin (Bamboo ginseng), Clove (Chinese citrine peel), Dongqi (Angelica acutiloba) Examples of herbal medicines include ipecac (ipecac root), eucommia (ultra-common root), nandina fruit, carrot, Fritillaria (Fritillaria), Ophiopogon, Pinellia, Saffron, Angelica Root, Atractylodes Rhizome, Poria Cocos, Peony Bark, Ephedra, and Velvet Antler, as well as extracts thereof (extracts, tinctures, dried extracts, etc.).

[0022] Examples of B vitamins include vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, and vitamin B12, and these can be used alone or in combination of two or more. Vitamin B1 includes not only thiamine itself, but also its derivatives (bisthiamine, thiamine disulfide, dicethiamine, octotiamine, sicotiamine, setotiamine, bis-ibutiamine, bis-bentiamine, fursultiamine, prosultiamine, benfotiamine, thiamine diphosphate, etc.) and their salts (inorganic acid salts such as nitrate, hydrochloride, sulfate, etc.). Vitamin B2 includes not only riboflavin itself, but also its derivatives (flavin adenine dinucleotide, riboflavin butyrate, riboflavin phosphate, etc.) and their salts (alkali metal salts such as sodium salts, etc.). Vitamin B3 includes nicotinic acid and nicotinamide themselves, as well as their derivatives (inositol hexanicotinate, nicotinamide adenine dinucleotide, nicotinamide adenine dinucleotide phosphate, hepronicate, etc.) and salts thereof. Vitamin B5 includes not only pantothenic acid itself, but also its derivatives (panthenol, pantethine, pantetheine, coenzyme A, etc.) and their salts (alkali metal salts such as sodium salts; salts with Group 2 elements such as calcium salts, etc.). Vitamin B6 includes pyridoxine, pyridoxamine, and pyridoxal themselves, as well as their derivatives (pyridoxal phosphate, etc.) and their derivatives (salts with Group 2 elements such as calcium salts; inorganic acid salts such as hydrochlorides, etc.). Vitamin B7 includes biotin itself as well as its salts (such as alkali metal salts such as sodium salts). Vitamin B9 includes not only folic acid itself, but also its derivatives (dihydrofolic acid, tetrahydrofolic acid, etc.) and salts thereof. Vitamin B12 includes cyanocobalamin and hydroxocobalamin themselves, as well as their derivatives (mecobalamin, deoxyadenosylcobalamin, etc.) and their salts (inorganic acid salts such as hydrochloride; organic acid salts such as acetate, etc.).

[0023] Vitamin C includes ascorbic acid itself as well as its salts (alkali metal salts such as sodium salt and potassium salt; alkaline earth metal salts such as calcium salt and magnesium salt).

[0024] Vitamin E includes d-α-tocopherol, l-α-tocopherol, and mixtures thereof (dl-α-tocopherol) themselves, as well as their derivatives (tocopherol acetate, tocopherol succinate, tocopherol nicotinate, etc.) and their salts (alkaline earth metal salts such as calcium salts, etc.).

[0025] Other ingredients include, for example, retinols (retinol acetate, retinol palmitate, vitamin A oil, etc.), liver oils (liver oil, liver oil, etc.), vitamin Ds (ergocalciferol, cholecalciferol, etc.), ursodeoxycholic acid, amino acids (L-cysteine hydrochloride, L-cysteine, L-lysine hydrochloride, L-methionine, DL-methionine, L-isoleucine, L-leucine, L-phenylalanine, L-threonine, L-tryptophan, L-valine, taurine (amino acids) Examples of suitable surfactants include hydroxybenzoates (hydroxybenzoates, ...

[0026] The oral composition of the present invention is in a liquid or semi-solid form at room temperature (25°C), and specific examples include a solution, a colloidal solution (sol (suspension or emulsion)), a gel, etc. The type and properties of the solvent or base used to produce such an oral composition are not particularly limited, and the solvent or base may be hydrophilic or hydrophobic, such as oily, and multiple different types of solvents and bases may be appropriately mixed and emulsified for use. In the present invention, from the viewpoints of ease of administration, manufacturability, etc., the oral composition preferably contains water. The amount of water in the oral composition of the present invention is not particularly limited, but from the viewpoint of taste and feeling when taken, it is preferably contained in an amount of 1 to 99% by mass, more preferably 50 to 95% by mass, and particularly preferably 70 to 90% by mass, based on the total mass of the oral composition.

[0027] In the present invention, the dosage form to which the oral composition is applied is not particularly limited and can be appropriately selected from dosage forms described in, for example, the General Rules for Preparations in the Japanese Pharmacopoeia, 18th Edition, depending on the intended use, etc. Examples of such dosage forms include those described in the General Rules for Preparations in the Japanese Pharmacopoeia, 18th Edition, such as oral preparations (oral liquids, syrups, oral jellies). Among these, oral liquids and oral jellies are preferred from the viewpoint of ease of administration.

[0028] The oral composition of the present invention may be blended with additives used in the fields of pharmaceuticals, quasi-drugs, etc. depending on the dosage form, administration method, etc. Examples of such additives include sweeteners, pH adjusters, antioxidants, surfactants or emulsifiers, colorants, flavoring agents, preservatives or shelf-life enhancers, and flavors other than apple-based flavors.

[0029] Examples of sweeteners include sugars such as sucrose, glucose, fructose, high-fructose corn syrup, invert sugar, lactose, trehalose, and honey; starch hydrolysates such as candy powder; sugar alcohols such as sorbitol, maltitol, erythritol, and xylitol; and high-intensity sweeteners such as sucralose, saccharin and its salts, aspartame, acesulfame potassium, and stevia extract.

[0030] Examples of pH adjusters include organic acids such as citric acid and salts thereof; inorganic acids such as hydrochloric acid and salts thereof; and inorganic bases such as sodium hydroxide.

[0031] Examples of antioxidants include ascorbic acid and its salts, erythorbic acid and its salts, edetic acid and its salts, sodium hydrogen sulfite, and propyl gallate.

[0032] Examples of surfactants or emulsifiers include polyoxyl stearate, polyoxyethylene hydrogenated castor oil, polysorbate, sodium lauryl sulfate, and the like.

[0033] Examples of coloring agents include Yellow No. 5, tar dyes, iron sesquioxide, caramel, and the like.

[0034] Examples of flavoring agents include l-menthol, caramel, camphor, citric acid and its salts, L-glutamic acid and its salts, peppermint oil, povidone, malic acid and its salts, and the like.

[0035] Examples of preservatives or shelf life enhancers include benzoic acid and its salts, ethanol, and parabens.

[0036] Examples of flavors other than apple flavors include citrus flavors such as orange flavors, lemon flavors, and grapefruit flavors, vanilla flavors, mint flavors, ginger flavors, honey flavors, grape flavors, menthol, peppermint oil, caramel, and Japanese pepper flavor.

[0037] The oral composition of the present invention can be provided by filling it into a container. For example, it can be filled into a container made of synthetic resin (polyethylene terephthalate, nylon, etc.), aluminum foil, glass, etc. It can also be packaged in small portions for each oral dose. Among these, it is preferable to fill it into so-called pouch containers such as spouted pouches and T-pouches. The container may be filled with nitrogen gas from the viewpoint of maintaining quality.

[0038] In the present invention, the oral composition can be produced by any known method, such as that described in the General Provisions for Preparations in the 18th Edition of the Japanese Pharmacopoeia, depending on the type and amount of ingredients to be blended, the properties of the composition, the dosage form, and intended use. For example, the composition can be produced by mixing ingredients (A) to (C) and, if necessary, water and other ingredients and additives, heating the mixture, followed by cooling and solidifying (gelling). Furthermore, as mentioned above, when the composition is filled into a container, it can be produced by a further filling step.

[0039] The present invention also relates to a method for stabilizing component (A) in an oral composition (preferably a method for suppressing the increase in unpleasant odor originating from component (A) in an oral composition during storage), which comprises the step of incorporating (A) a processed garlic product, (B) a gelling agent, and (C) an apple-based flavoring into the same oral composition. In such an embodiment of the invention, the order of the step of incorporating component (A), the step of incorporating component (B), and the step of incorporating component (C) is not particularly limited, as long as a liquid or semi-solid oral composition containing component (A), component (B), and component (C) is produced directly or indirectly. In this embodiment of the invention, the meanings of various terms, the amounts of each component, etc. are all the same as those explained for the oral composition above. [Example]

[0040] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0041] [Test Example 1] Storage stability test The samples shown below were prepared and stored at 40°C for 3 months. The unpleasant odor and its intensity derived from the processed garlic products were evaluated for the products immediately after production and for the stored products.

[0042] [Sample 1] 50 mg of oxoamidine, 30 mg of Eleuthero extract (600 mg as Eleuthero), 0.2 ml of Eucommia leaf extract (200 mg as Eucommia), 1500 mg of taurine, 50 mg of L-arginine, 10 mg of thiamine nitrate, 5 mg of riboflavin sodium phosphate, 10 mg of pyridoxine hydrochloride, 50 mg of anhydrous caffeine, agar, locust bean gum, xanthan gum, sucrose, high fructose corn syrup, D-sorbitol, DL-malic acid, sodium benzoate, paraben, apple flavoring, and ethanol were mixed with purified water, the suspension was heated, and then cooled to obtain Sample 1 with a total volume of 100 ml.

[0043] In Sample 1, no change was observed in the intensity of the unpleasant odor derived from the processed garlic product between the product immediately after production and the product stored at 40°C for 3 months.

[0044] The above test results demonstrate that the addition of an apple-based flavoring to a formulation containing a processed garlic product and a gelling agent can suppress the increase in unpleasant odors caused by the processed garlic product during storage.

Claims

1. The following components (A), (B), and (C): (A) Processed garlic (B) Gelling agent (C) Apple flavoring A liquid or semi-solid oral composition comprising:

2. 2. The oral composition according to claim 1, which is an oral liquid or oral jelly.