Agent for masking flavor of minerals and use thereof

Abstract

To provide a technique for masking the flavor of minerals.SOLUTION: An agent for masking the flavor of minerals contains rhamnose.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a taste-masking agent for minerals and a method for masking the taste of minerals. The present invention also relates to an oral composition containing minerals and rhamnose. [Background technology]

[0002] Minerals are considered one of the five major nutrients, along with proteins, lipids, carbohydrates, and vitamins. However, many minerals, such as calcium, iron, and magnesium, have a distinctive bitter or astringent taste, and are known to have drawbacks such as leaving a powdery texture on the tongue or causing a stinging sensation. Studies have been conducted to solve these problems (Patent Documents 1, 2, and 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 4181762 [Patent Document 2] Patent No. 6718212 [Patent Document 3] Patent No. 4550543 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to provide a technology for masking the flavor of minerals. More specifically, the first objective is to provide a flavor masking agent for minerals. The second objective is to provide a mineral-containing oral composition in which the flavor specific to minerals is masked. The third objective is to provide a method for masking the flavor specific to minerals. [Means for solving the problem]

[0005] The present inventors have conducted extensive research to solve the above problems and have found that rhamnose has the effect of masking the flavors of minerals such as calcium, potassium, magnesium, iron, and zinc. The present invention was completed based on this finding and further research, and includes the following embodiments.

[0006] Section 1. A mineral flavor masking agent containing rhamnose. Section 2. An oral composition containing A) minerals and B) rhamnose. Section 3. Item 3. The oral composition according to Item 2, wherein A) is at least one selected from the group consisting of calcium, potassium, magnesium, iron, and zinc. Section 4. When calcium is contained as A), The content of B) is 0.1 to 50 parts by mass relative to 1 part by mass of calcium, When potassium is contained as A), The content of B) is 0.05 to 15 parts by mass relative to 1 part by mass of potassium, When magnesium is contained as A), The content of B) relative to 1 part by mass of magnesium is 0.1 to 30 parts by mass, When iron is contained as A), The content of B) is 5 to 400 parts by mass relative to 1 part by mass of iron, When zinc is contained as A), The content of B) is 5 to 400 parts by mass relative to 1 part by mass of zinc. Item 2 or 3. The oral composition according to item 2 or 3. Section 5. Item 5. The oral composition according to any one of Items 2 to 4, wherein the oral composition is a food or drink. Section 6. Item 6. The oral composition according to any one of Items 2 to 5, wherein the oral composition is a beverage. Section 7. A method for masking the taste of minerals, comprising mixing minerals and rhamnose. [Effects of the Invention]

[0007] The present invention provides a mineral flavor masking agent and a method for masking a mineral flavor, as well as a mineral-containing oral composition in which the mineral flavor is masked. DETAILED DESCRIPTION OF THE INVENTION

[0008] In the present invention, "flavor" includes not only taste (taste) but also odor and sensation (powderyness, stimulating feeling, lingering aftertaste, etc.) when held in the mouth. Furthermore, taste is not limited to unpleasant tastes such as bitterness or astringency, but also includes non-unpleasant tastes. More specifically, for example, the flavor of calcium includes a taste and powdery texture specific to calcium; the flavor of potassium includes a taste and aftertaste specific to potassium; the flavor of magnesium includes a taste and aftertaste specific to magnesium; the flavor of iron includes a taste and odor specific to iron; and the flavor of zinc includes a taste and stimulating sensation on the tongue specific to zinc.

[0009] In the present invention, "masking the mineral flavor" includes both the disappearance of the mineral flavor and the reduction, if not disappearance, of the flavor. Specifically, for example, the masking of calcium flavor only requires that at least one of the taste and powdery texture be reduced or eliminated. For example, the masking of potassium flavor only requires that at least one of the taste and aftertaste be reduced or eliminated. The masking of magnesium flavor only requires that at least one of the taste and aftertaste be reduced or eliminated. The masking of iron flavor only requires that at least one of the taste and iron odor be reduced or eliminated. The masking of zinc flavor only requires that at least one of the taste and tongue irritation be reduced or eliminated.

[0010] (1) Flavor masking agent for minerals The mineral flavor masking agent of the present invention is characterized by containing rhamnose. In this specification, the masking agent may be referred to as the "masking agent of the present invention."

[0011] Rhamnose may be a natural or synthetic product, and may be purified from a natural product or commercially available, without particular limitation. It may be rhamnose itself or a solvate such as a hydrate. An example of a solvate is L-rhamnose monohydrate from Sigma. Furthermore, as listed in the existing voluntary standards for food additives, glycosides contained in rutin extracts, or products obtained by fermenting and concentrating and separating fats and oils, may also be used, which are hydrolyzed, separated, and purified.

[0012] The content of rhamnose contained in the masking agent of the present invention is not particularly limited and can be set appropriately up to a limit of 100% by mass.

[0013] The masking agent of the present invention may contain other components in addition to rhamnose. Examples of other components include carriers (bases) and additives (e.g., excipients, dispersants, emulsifiers, buffers, stabilizers, binders, disintegrants, lubricants, antioxidants, preservatives, coating agents, colorants, etc.) that can be incorporated into foods, beverages, or pharmaceuticals. Examples of excipients include oligosaccharides such as isomaltooligosaccharides, galactooligosaccharides, and fructooligosaccharides; polysaccharides such as dextrin, cellulose, gum arabic, and starch (e.g., corn starch); sugars such as lactose, glucose, fructose, sugar, sucrose, maltose, starch syrup, honey, invert sugar, syrup, and isomerized sugar (e.g., high-fructose corn syrup, high-fructose corn syrup, and high-fructose corn syrup); and sugar alcohols such as sorbitol, erythritol, lactitol, maltitol, mannitol, xylitol, and reduced palatinose.

[0014] The form of the masking agent of the present invention is not particularly limited. For example, it may be in a liquid form (e.g., a solution, a suspension, etc.), a paste form, or a solid form (e.g., a powder, a granule, etc.). A solid form is preferred, and a powder form is more preferred.

[0015] The masking agent of the present invention can be used to mask the flavor of minerals by blending it with a composition containing minerals.

[0016] The minerals targeted by the masking agent of the present invention are not particularly limited as long as the effects of the present invention are achieved. Examples include calcium, magnesium, barium, iron, zinc, manganese, copper, nickel, potassium, chromium, and iodine. Among these, calcium, potassium, magnesium, iron, and zinc are preferred. The minerals may be used alone or in combination of two or more. The state of existence of the minerals is not particularly limited as long as the effects of the present invention are achieved, and they may be in the form of ions or salts. For example, examples of calcium in the form of salts include calcium lactate, calcium phosphate, and calcium chloride. For example, examples of potassium in the form of salts include potassium chloride. For example, examples of magnesium in the form of salts include magnesium chloride. For example, examples of iron in the form of salts include ferric pyrophosphate. For example, examples of zinc in the form of salts include zinc gluconate.

[0017] The timing and method for blending the masking agent of the present invention into a mineral-containing composition are not particularly limited and can be selected appropriately.

[0018] The blending ratio of the masking agent of the present invention to the mineral-containing composition can be appropriately determined depending on the rhamnose content in the masking agent of the present invention, the type of mineral, and the like.

[0019] For example, when the masking agent of the present invention is incorporated into a composition containing calcium, the amount of the masking agent of the present invention can be, for example, 0.1 to 50 parts by mass of rhamnose per 1 part by mass of calcium. The lower end of the range can be, for example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.8, 1, 1.2, 1.5, 1.7, 2, 2.5, 3, 4, or 5, and the upper end of the range can be, for example, 45, 40, 35, 30, 25, 20, 19, 18, 17, 16, 15, 14, 13, 12, 11, 10, 9, or 8. More specifically, the amount may be, for example, 0.1 to 45 parts by mass, 0.2 to 45 parts by mass, 0.3 to 40 parts by mass, 0.4 to 40 parts by mass, 0.5 to 30 parts by mass, 1 to 30 parts by mass, 1.5 to 30 parts by mass, 2 to 30 parts by mass, 2.5 to 30 parts by mass, 3 to 30 parts by mass, 4 to 30 parts by mass, 5 to 30 parts by mass, 0.6 to 25 parts by mass, 0.8 to 25 parts by mass, 1 to 25 parts by mass, 2 to 25 parts by mass, 3 to 25 parts by mass, 4 to 25 parts by mass, 5 to 25 parts by mass, 0.8 to 20 parts by mass, 0.8 to 15 parts by mass, 1 to 15 parts by mass, 1.5 to 20 parts by mass, 2 to 20 parts by mass, 2.5 to 20 parts by mass, 3 to 20 parts by mass, 4 to 20 parts by mass, or 5 to 20 parts by mass, and preferably 1 to 20 parts by mass. It's nice.

[0020] For example, when the masking agent of the present invention is incorporated into a composition containing potassium, the amount of the masking agent of the present invention can be, for example, 0.05 to 15 parts by mass of rhamnose per 1 part by mass of potassium. The lower limit of the range can be, for example, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 1, 1.3, 1.5, 2, 2.5, or 3, and the upper limit of the range can be, for example, 15, 14, 13, 12, 11, 10, 9, 8, 7, 6, 5, or 4. More specifically, for example, 0.05 to 14 parts by mass, 0.1 to 13 parts by mass, 0.2 to 12 parts by mass, 0.2 to 10 parts by mass, 0.3 to 10 parts by mass, 0.4 to 10 parts by mass, 0.5 to 9 parts by mass, 1 to 15 parts by mass, 1 to 12 parts by mass, 1 to 10 parts by mass, 1 to 9 parts by mass, 1.5 to 15 parts by mass, 1.5 to 12 parts by mass, 1.5 to 10 parts by mass, 1.5 to 8 parts by mass, 1.5 to 7 ... parts by mass, 2 to 15 parts by mass, 2 to 12 parts by mass, 2 to 10 parts by mass, 2 to 9 parts by mass, 2 to 8 parts by mass, 2.5 to 15 parts by mass, 2.5 to 12 parts by mass, 2.5 to 10 parts by mass, 2.5 to 9 parts by mass, 2.5 to 8 parts by mass, 3 to 15 parts by mass, 3 to 12 parts by mass, 3 to 10 parts by mass, 3 to 9 parts by mass, or 3 to 8 parts by mass, and is preferably 0.6 to 8 parts by mass.

[0021] For example, when the masking agent of the present invention is incorporated into a composition containing magnesium, the amount of the masking agent of the present invention can be, for example, 0.1 to 30 parts by mass of rhamnose per 1 part by mass of magnesium. The lower end of the range can be, for example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.5, 2.0, 2.3, 2.5, 2.8, or 3.0, and the upper end of the range can be, for example, 30, 28, 25, 22, 20, 18, 16, 15, or 14. More specifically, it may be, for example, 0.1 to 28 parts by mass, 0.1 to 25 parts by mass, 0.2 to 25 parts by mass, 0.3 to 25 parts by mass, 0.5 to 20 parts by mass, 0.5 to 15 parts by mass, 1 to 20 parts by mass, 2 to 30 parts by mass, 2 to 25 parts by mass, 2 to 20 parts by mass, 2 to 18 parts by mass, 2 to 15 parts by mass, 2.2 to 30 parts by mass, 2.2 to 20 parts by mass, 2.2 to 15 parts by mass, 2.5 to 30 parts by mass, 2.5 to 20 parts by mass, 3 to 30 parts by mass, 3 to 25 parts by mass, 3 to 20 parts by mass, 3 to 18 parts by mass, or 3 to 15 parts by mass, and preferably 1.2 to 15 parts by mass.

[0022] For example, when the masking agent of the present invention is blended into a composition containing iron, the blending amount of the masking agent of the present invention can be, for example, 5 to 400 parts by mass of rhamnose per 1 part by mass of iron. The lower end of the range can be, for example, 5, 6, 7, 8, 9, 10, 12, 15, 17, 20, 22, 25, 30, 35, 40, 45, or 50, and the upper end of the range can be, for example, 400, 350, 300, 250, 230, 220, 200, 180, 150, 130, 120, 110, or 100. More specifically, the amount may be, for example, 5 to 350 parts by mass, 8 to 350 parts by mass, 8 to 300 parts by mass, 8 to 250 parts by mass, 8 to 200 parts by mass, 10 to 350 parts by mass, 10 to 300 parts by mass, 10 to 250 parts by mass, 10 to 200 parts by mass, 20 to 400 parts by mass, 20 to 350 parts by mass, 20 to 300 parts by mass, 25 to 400 parts by mass, 25 to 350 parts by mass, 25 to 300 parts by mass, 35 to 300 parts by mass, 40 to 300 parts by mass, 40 to 250 parts by mass, or 40 to 200 parts by mass, and 20 to 200 parts by mass is preferred.

[0023] For example, when the masking agent of the present invention is incorporated into a composition containing zinc, the amount of the masking agent of the present invention can be, for example, 5 to 400 parts by mass of rhamnose per 1 part by mass of zinc. The lower limit of the range is, for example, 5, 6, 7, 8, 9, 10, 12, 15, 17, 20, 2 The upper limit of the range can be, for example, 400, 380, 350, 300, 280, 250, 230, 220, 200, 180, 150, 130, 120, 110, or 100. More specifically, the amount may be 5 to 350 parts by mass, 5 to 300 parts by mass, 8 to 350 parts by mass, 8 to 300 parts by mass, 8 to 250 parts by mass, 8 to 200 parts by mass, 8 to 150 parts by mass, 8 to 100 parts by mass, 15 to 300 parts by mass, 15 to 250 parts by mass, 20 to 300 parts by mass, 20 to 250 parts by mass, 35 to 300 parts by mass, 35 to 250 parts by mass, 50 to 300 parts by mass, 50 to 250 parts by mass, 80 to 300 parts by mass, 80 to 250 parts by mass, 100 to 300 parts by mass, or 100 to 250 parts by mass, and preferably 20 to 200 parts by mass.

[0024] Furthermore, when a mineral-containing composition contains two or more minerals, the amount of the masking agent of the present invention can be, for example, a total amount within the ranges exemplified for each mineral described above, expressed as the amount of rhamnose per part by mass of the total amount of minerals. For example, when a mineral-containing composition contains calcium and potassium, the amount of the masking agent of the present invention can be, for example, 0.15 to 65 parts by mass of rhamnose per part by mass of the total amount of calcium and potassium.

[0025] As shown in the examples below, flavor masking can be evaluated by comparing the mineral flavor of a mineral-containing composition obtained by adding a flavor masking agent to a mineral-containing composition with that of a mineral-containing composition before the flavor masking agent is added. Specifically, if the mineral flavor is perceived to be reduced or eliminated by the addition of the flavor masking agent compared to the mineral-containing composition before the flavor masking agent is added, the flavor masking agent is determined to be a masking agent of the present invention.

[0026] (2) Mineral-containing oral composition The present invention also encompasses an oral composition containing minerals and rhamnose. In this specification, such an oral composition may be referred to as the "mineral-containing oral composition of the present invention."

[0027] The content of rhamnose in the mineral-containing oral composition of the present invention is not particularly limited and can be, for example, 0.01 to 30% by mass. The lower limit of this range may be, for example, 0.01, 0.02, 0.03, 0.05, 0.08, 0.1, 0.2, 0.3, 0.4, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, or 9% by mass, and the upper limit of this range may be 30, 28, 25, 20, 15, 13, 10, or 9% by mass. More specifically, it may be, for example, 0.01 to 20 mass%, 0.01 to 10 mass%, 0.01 to 5 mass%, 0.01 to 1 mass%, 0.05 to 30 mass%, 0.05 to 20 mass%, 0.05 to 10 mass%, 0.05 to 5 mass%, 0.05 to 1 mass%, 0.08 to 30 mass%, 0.08 to 20 mass%, 0.08 to 10 mass%, 0.08 to 5 mass%, 0.08 to 1 mass%, 0.1 to 30 mass%, 0.1 to 20 mass%, 0.1 to 10 mass%, or 0.1 to 5 mass%, preferably 0.05 to 5 mass%, more preferably 0.1 to 3 mass%, and even more preferably 0.1 to 1 mass%. Furthermore, since rhamnose has a sweet taste, for example, by setting the upper limit of the rhamnose content in the mineral-containing oral composition of the present invention to 0.5 mass%, the mineral-containing oral composition of the present invention can mask the mineral flavor without exhibiting the sweetness of rhamnose.

[0028] The amount of rhamnose contained in the mineral-containing oral composition of the present invention can be, for example, 10 to 2000 mg, preferably 100 to 1000 mg, in terms of daily intake.

[0029] The description of the minerals targeted by the above-mentioned "(1) flavor masking agent for minerals" can be used to describe the minerals contained in the mineral-containing oral composition of the present invention.

[0030] The mass ratio of the mineral to rhamnose in the mineral-containing oral composition of the present invention can be appropriately set depending on the type of mineral contained in the mineral-containing oral composition of the present invention. Furthermore, the mass ratio of the mineral to rhamnose can be determined by reference to the description of the blending ratio of the masking agent of the present invention to a mineral-containing composition (more specifically, the blending amount of rhamnose per part by mass of mineral) described above in "(1) Flavor Masking Agent for Minerals."

[0031] The content of minerals contained in the mineral-containing oral composition of the present invention is not particularly limited and can be appropriately set depending on the purpose of formulation, etc. For example, when the mineral-containing oral composition of the present invention contains calcium, the calcium content in the mineral-containing oral composition of the present invention can be, for example, 0.01 to 30% by mass. The lower limit of this range can be, for example, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.15, 0.2, or 0.25% by mass, and the upper limit of this range can be, for example, 30, 25, 20, 15, 10, 8, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, or 0.25% by mass. More specifically, 0.01-25% by mass, 0.01-20% by mass, 0.01-15% by mass, 0.01-10% by mass, 0.01-5% by mass, 0.01-3% by mass, 0.01-2% by mass, 0.01-1% by mass, 0.01-0.8% by mass, 0.01-0.5% by mass, 0.03-1% by mass, 0.0 It may be 3-0.8% by mass, 0.03-0.5% by mass, 0.05-1% by mass, 0.05-0.8% by mass, 0.05-0.5% by mass, 0.08-1% by mass, 0.08-0.8% by mass, 0.08-0.5% by mass, 0.1-1% by mass, 0.1-0.8% by mass, or 0.1-0.5% by mass.

[0032] Furthermore, when the mineral-containing oral composition of the present invention contains calcium, the content of the mineral can be, for example, 100 to 2500 mg, preferably 300 to 1000 mg, and more preferably 650 to 800 mg, in terms of the calcium content, as a daily intake amount.

[0033] For example, when the mineral-containing oral composition of the present invention contains potassium, the potassium content in the mineral-containing oral composition of the present invention can be, for example, 0.01 to 50% by mass. The lower limit of this range can be, for example, 0.01, 0.03, 0.05, 0.07, 0.08, 0.1, 0.12, 0.14, 0.15, 0.2, or 0.25% by mass, and the upper limit of this range can be, for example, 50, 45, 40, 30, 25, 20, 15, 10, 8, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, or 0.3% by mass. More specifically, 0.01-25% by mass, 0.01-20% by mass, 0.01-15% by mass, 0.01-10% by mass, 0.01-5% by mass, 0.01-3% by mass, 0.01 ~2% by mass, 0.01-1% by mass, 0.01-0.8% by mass, 0.01-0.6% by mass, 0.05-1% by mass, 0.05-0.8% by mass, 0.05-0.6% by mass, 0. 08~1% by mass, 0.08~0.8% by mass, 0.08~0.6% by mass, 0.08~0.4% by mass, 0.1~1% by mass, 0.1~0.8% by mass, 0.1~0.6% by mass, 0 It may be .1-0.4% by mass, 0.15-1% by mass, 0.15-0.8% by mass, 0.15-0.6% by mass, 0.15-0.5% by mass, or 0.15-0.4% by mass.

[0034] Furthermore, when the mineral-containing oral composition of the present invention contains potassium, the content of the mineral can be, for example, 100 to 6000 mg, preferably 200 to 3000 mg, more preferably 400 to 250 mg, as a daily intake amount. It can be 0 mg.

[0035] For example, when the mineral-containing oral composition of the present invention contains magnesium, the magnesium content in the mineral-containing oral composition of the present invention can be, for example, 0.01 to 20% by mass. The lower limit of this range can be, for example, 0.01, 0.02, 0.03, 0.05, 0.07, 0.08, 0.1, 0.15, 0.2, 0.25, or 0.3% by mass, and the upper limit of this range can be, for example, 20, 15, 10, 8, 6, 5, 4, 3, 2, 1, 0.8, 0.5, 0.4, 0.3, 0.2, or 0.1% by mass. More specifically, it may be 0.01 to 15 mass%, 0.01 to 10 mass%, 0.01 to 5 mass%, 0.01 to 3 mass%, 0.01 to 2 mass%, 0.01 to 1 mass%, 0.01 to 0.8 mass%, 0.01 to 0.6 mass%, 0.01 to 0.5 mass%, 0.01 to 0.4 mass%, 0.03 to 0.5 mass%, 0.03 to 0.4 mass%, 0.05 to 0.5 mass%, 0.05 to 0.4 mass%, 0.06 to 0.5 mass%, 0.06 to 0.4 mass%, 0.07 to 0.5 mass%, or 0.07 to 0.4 mass%.

[0036] Furthermore, when the mineral-containing oral composition of the present invention contains magnesium, the content of the mineral can be, for example, 10 to 1000 mg, preferably 20 to 500 mg, and more preferably 40 to 370 mg, as a daily intake amount.

[0037] For example, when the mineral-containing oral composition of the present invention contains iron, the iron content in the mineral-containing oral composition of the present invention can be, for example, 0.001 to 3% by mass. The lower limit of this range may be, for example, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, or 0.007% by mass, and the upper limit of this range may be 3, 2, 1, 0.8, 0.5, 0.3, 0.2, 0.1, 0.09, 0.07, 0.05, 0.04, 0.03, 0.02, or 0.01% by mass. More specifically, for example, 0.002-3% by mass, 0.002-2% by mass, 0.002-1% by mass, 0.002-0.8% by mass, 0.002-0.5% by mass, 0.002-0.3% by mass, 0.002-0.2% by mass, 0.002-0.1% by mass, 0.002~0.05 mass%, 0.002~0.03 mass%, 0.002~0.02 mass%, 0.002~0.015 mass%, 0.002~0.01 mass%, 0.003~0.1 mass%, 0.003~0.05 mass%, 0.003~0.03 mass% , 0.003~0.02 mass%, 0.003~0.015 mass%, 0.003~0.01 mass%, 0.004~0.1 mass%, 0.004~0.05 mass%, 0.004~0.03 mass%, 0.004~0.02 mass%, 0.004~0.015 % by mass, 0.004-0.01% by mass, 0.005-0.1% by mass, 0.005-0.05% by mass, 0.005-0.03% by mass, 0.005-0.02% by mass, 0.005-0.015% by mass, or 0.005-0.01% by mass.

[0038] Furthermore, when the mineral-containing oral composition of the present invention contains iron, the content of the mineral can be, for example, 1 to 40 mg, preferably 2 to 20 mg, and more preferably 5 to 10 mg, in terms of the daily intake amount of iron.

[0039] For example, when the mineral-containing oral composition of the present invention contains zinc, the zinc content in the mineral-containing oral composition of the present invention can be, for example, 0.001 to 1% by mass. The lower limit of this range may be, for example, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, or 0.007% by mass, and the upper limit of this range may be 1, 0.8, 0.5, 0.3, 0.2, 0.1, 0.09, 0.07, 0.05, 0.04, 0.03, 0.02, or 0.01% by mass. More specifically, for example, the zinc content may be 0.002 to 0.8% by mass, 0.002 to 0.5% by mass, 0.002 to 0.3% by mass, 0.002 to 0.2% by mass, 0.002 to 0.1% by mass, 0.002 to 0.05 ... ~0.03% by mass, 0.002~0.02% by mass, 0.002~0.015% by mass, 0.002~0.01% by mass, 0.003~0.1% by mass, 0.003~0.05% by mass , 0.003~0.03 mass%, 0.003~0.02 mass%, 0.003~0.015 mass%, 0.003~0.01 mass%, 0.004~0.1 mass%, 0.004~0 The total mass may be 0.05 mass%, 0.004 to 0.03 mass%, 0.004 to 0.02 mass%, 0.004 to 0.015 mass%, 0.004 to 0.01 mass%, 0.005 to 0.1 mass%, 0.005 to 0.05 mass%, 0.005 to 0.03 mass%, 0.005 to 0.02 mass%, 0.005 to 0.015 mass%, or 0.005 to 0.01 mass%.

[0040] Furthermore, when the mineral-containing oral composition of the present invention contains zinc, the content of the mineral contained therein can be, for example, 1 to 45 mg, preferably 2 to 25 mg, and more preferably 3 to 12 mg, of zinc per day, in terms of the daily intake amount.

[0041] The mineral-containing oral composition of the present invention can contain, in addition to minerals and rhamnose (e.g., the masking agent of the present invention described above), other ingredients, such as carriers (bases) and additives (e.g., excipients, dispersants, emulsifiers, buffers, stabilizers, binders, disintegrants, lubricants, antioxidants, preservatives, coating agents, colorants, etc.) that can be incorporated into foods, beverages, or pharmaceuticals. Examples of excipients include oligosaccharides such as isomaltooligosaccharides, galactooligosaccharides, and fructooligosaccharides; polysaccharides such as dextrin, cellulose, gum arabic, and starch (corn starch, etc.); sugars such as lactose, glucose, fructose, sugar, sucrose, maltose, starch syrup, honey, invert sugar, syrup, and isomerized sugar (e.g., high-fructose corn syrup, high-fructose corn syrup, glucose-fructose corn syrup, etc.); and sugar alcohols such as sorbitol, erythritol, lactitol, maltitol, mannitol, xylitol, and reduced palatinose.

[0042] Examples of the mineral-containing oral composition of the present invention include foods and beverages, oral medicines, and oral quasi-drugs. Among these, foods and beverages are preferred, and beverages are more preferred. Since beverages are mostly composed of water, the flavor of minerals tends to be more easily detected on the tongue and in the oral cavity than other foods, etc., and the present invention also has an excellent effect on mineral-containing beverages.

[0043] Rhamnose (for example, the masking agent of the present invention described above) can be added at any stage in the process of producing the mineral-containing oral composition of the present invention, and the timing and method of addition are not particularly limited.

[0044] The mineral-containing oral composition of the present invention is characterized in that the mineral flavor is masked by containing a mineral and rhamnose (for example, the masking agent of the present invention described above).

[0045] As shown in the Examples below, flavor masking can be evaluated by comparing the mineral flavor of a composition containing minerals and rhamnose with that of a composition of the same composition except that it does not contain rhamnose. Specifically, if the mineral flavor is perceived to be reduced or eliminated by the inclusion of rhamnose compared to a composition of the same composition except that it does not contain rhamnose, the mineral flavor is deemed to be masked.

[0046] (3) How to mask the mineral flavor The present invention also encompasses a method for masking the mineral flavor, which comprises mixing a mineral and rhamnose. In this specification, this method may be referred to as the "masking method of the present invention."

[0047] The description of the minerals targeted by the masking method of the present invention can be applied to the minerals targeted by the above-mentioned "(1) Flavor masking agent for minerals."

[0048] The mixing ratio of the mineral and rhamnose can be appropriately set depending on the type of mineral. The mixing ratio of the mineral and rhamnose can be determined by reference to the above-mentioned description of "(1) Flavor Masking Agent for Minerals" regarding the blending ratio of the masking agent of the present invention to the mineral-containing composition (more specifically, the blending amount of rhamnose per part by mass of mineral).

[0049] The method for mixing the mineral and rhamnose is not particularly limited and can be selected appropriately.

[0050] As shown in the Examples below, flavor masking can be evaluated by comparing the mineral flavor of a composition containing a mixture of minerals and rhamnose with that of a composition of the same composition except that rhamnose is not mixed in. Specifically, if the mineral flavor is perceived to be reduced or eliminated by the addition of rhamnose compared to a composition of the same composition except that rhamnose is not mixed in, it is determined that the mineral flavor is masked.

[0051] In this specification, the term "comprising" includes "consisting essentially of" and "consisting of." Furthermore, the present invention encompasses all arbitrary combinations of the constituent elements described in this specification.

[0052] Furthermore, the various characteristics (properties, structures, functions, etc.) described in each embodiment of the present invention may be combined in any way to specify the subject matter encompassed by the present invention. In other words, the present invention encompasses all subject matter consisting of any combination of the combinable characteristics described herein. [Example]

[0053] The present invention will be specifically explained using the following experimental examples. However, the present invention is not limited to these examples. In the following, unless otherwise specified, experiments were carried out under atmospheric pressure and room temperature conditions. Furthermore, unless otherwise specified, "%" means "% by mass."

[0054] Experimental Example 1: Evaluation of the flavor masking effect of calcium with rhamnose (calcium lactate) Calcium lactate was dissolved in deionized water to the concentrations shown in Table 1 (0.05-0.50%). Rhamnose was then dissolved in this solution to the concentrations shown in Table 1 (0.1-1.0%). These were used as test samples to evaluate the masking effect of rhamnose on calcium-related flavors. The aqueous solution containing calcium lactate exhibits a distinctive metallic, bitter, and astringent taste (hereafter referred to as a "hard taste") and a powdery texture. For comparison, solutions without rhamnose (positive control) and deionized water (negative control) were prepared for each concentration of calcium lactate solution. Calcium lactate pentahydrate was used as the calcium lactate, and the calcium concentrations were adjusted to the values ​​shown in the table.

[0055] The taste and powdery texture of the prepared test samples were evaluated by a panel of five people according to the following evaluation criteria. The taste (hard taste) and powdery texture of the test samples were evaluated in comparison with the positive control and The results were compared with those of the negative control. Taste evaluation criteria The taste was evaluated on a 5-point scale determined by the panelists' agreement, with a score of 1 being given if the taste was similar to that of a calcium lactate solution containing no rhamnose (positive control) and a score of 5 being given if the taste was the same as that of deionized water (negative control). Powderiness evaluation criteria The powderiness was evaluated on a 5-point scale determined by panel agreement, with a score of "1" being given if the powderiness was felt to be the same as that of a calcium lactate aqueous solution containing no rhamnose (positive control) and a score of "5" being given if the powderiness was felt to be the same as that of deionized water (negative control). The evaluation results are also shown in Table 1. The results show the average value of the panel.

[0056] [Table 1]

[0057] As shown in Table 1, it was confirmed that the flavor of calcium, particularly the hard taste and powdery texture of calcium derived from calcium lactate, was reduced by incorporating 0.2 to 20 parts by mass of rhamnose per part by mass of calcium.

[0058] Experimental Example 2: Evaluation of the flavor masking effect of calcium with rhamnose (calcium phosphate) Calcium phosphate was dissolved in deionized water to the concentrations shown in Table 2 (0.05-0.50%). Rhamnose was then dissolved in this to the concentrations shown in Table 2 (0.1-1.0%), and these were used as test samples to evaluate the masking effect of rhamnose on calcium-related flavors. The aqueous solutions containing calcium phosphate have a hard taste and powdery texture similar to calcium lactate. For comparison, solutions without rhamnose (positive control) and deionized water (negative control) were also prepared for each concentration of calcium phosphate solution. Calcium hydrogen phosphate dihydrate was used as calcium phosphate, and the calcium concentrations were adjusted to the concentrations shown in the table.

[0059] The taste and powdery texture of the prepared test samples were evaluated by a panel of five people according to the following criteria. The evaluation was carried out by comparing the taste (hard taste) and powdery texture of the test samples with those of the positive control and negative control. Taste evaluation criteria The taste was evaluated on a 5-point scale determined by the panelists' agreement, with a score of "1" being given if the taste was similar to that of a calcium phosphate aqueous solution containing no rhamnose (positive control) and a score of "5" being given if the taste was the same as that of deionized water (negative control). Powderiness evaluation criteria The powderiness was evaluated on a 5-point scale determined by panel agreement, with a score of "1" being given if the powderiness was the same as that of a calcium phosphate aqueous solution containing no rhamnose (positive control) and a score of "5" being given if the powderiness was the same as that of deionized water (negative control). The evaluation results are also shown in Table 2. The results show the average values ​​of the panels.

[0060] [Table 2]

[0061] As shown in Table 2, it was confirmed that the flavor of calcium, particularly the hard taste and powdery texture of calcium derived from calcium phosphate, was reduced by incorporating 0.2 to 20 parts by mass of rhamnose per 1 part by mass of calcium.

[0062] Experimental Example 3: Evaluation of the flavor masking effect of calcium with rhamnose (calcium chloride) Calcium chloride was dissolved in deionized water to the concentrations shown in Table 3 (0.05-0.50%). Rhamnose was then dissolved in this solution to the concentrations shown in Table 3 (0.1-1.0%). These were used as test samples to evaluate the masking effect of rhamnose on calcium-related flavors. The aqueous solution containing calcium chloride exhibited a bitter, metallic, and salty taste (hereafter referred to as "heavy bitterness") and a powdery texture. For comparison, solutions without rhamnose (positive control) and deionized water (negative control) were prepared for each concentration of calcium chloride solution. Calcium chloride dihydrate was used as calcium chloride, and the calcium concentrations were adjusted to the values ​​shown in the table.

[0063] The taste (strong bitterness) and powdery texture of the prepared test samples were evaluated by a panel according to the following criteria. The evaluation was performed by comparing the taste and powdery texture of the test samples with those of the positive and negative controls. The panel consisted of four members for the 0.05% and 0.10% calcium concentrations, and two members for the 0.25% and 0.50% calcium concentrations. Taste evaluation criteria The taste was evaluated on a 5-point scale determined by the panelists, with a score of 1 being given if the taste was similar to that of a calcium chloride solution containing no rhamnose (positive control) and a score of 5 being given if the taste was the same as that of deionized water (negative control). Powderiness evaluation criteria The powderiness was evaluated on a 5-point scale determined by panel agreement, with a score of "1" being given if the powderiness was the same as that of a calcium chloride solution containing no rhamnose (positive control) and a score of "5" being given if the powderiness was the same as that of deionized water (negative control). The evaluation results are also shown in Table 3. The results show the average value of the panel.

[0064] [Table 3]

[0065] As shown in Table 3, it was confirmed that the calcium flavor, particularly the strong bitterness and powdery texture of calcium derived from calcium chloride, was reduced by incorporating 0.2 to 20 parts by mass of rhamnose per part by mass of calcium. It was confirmed that the calcium concentration was particularly effective in reducing the calcium flavor and powdery texture when the calcium concentration was 0.05 to 0.25%. Furthermore, although calcium chloride tends to have a particularly strong bitter taste among calcium salts, this test example showed that the calcium flavor derived from calcium chloride could also be masked.

[0066] From the above, it was found that rhamnose can mask the taste of calcium.

[0067] Experimental Example 4: Evaluation of the taste-masking effect of iron by rhamnose Iron(III) pyrophosphate was dissolved in deionized water to the concentration shown in Table 4 (0.005-0.01%). The iron-containing 0.1% citric acid solution (hereafter referred to as "0.1% citric acid water") was dissolved at 80°C. Rhamnose was dissolved in the solution to the concentrations (0.1-1.0%) shown in Table 4, and the solution was allowed to cool to room temperature. This was used as the test sample to evaluate the masking effect of rhamnose on the iron-related flavor. Note that 0.1% citric acid water with ferric pyrophosphate dissolved in it has a hard taste and iron odor characteristic of iron. For comparison, solutions without rhamnose (positive control) and 0.1% citric acid water (negative control) were also prepared for each concentration of ferric pyrophosphate solution. The iron concentrations were adjusted to the concentrations shown in the table.

[0068] The taste (hard taste) and iron odor of the prepared test samples were evaluated by a panel of six people according to the following evaluation criteria. The evaluation was carried out by comparing the taste and iron odor of the test samples with those of the positive control and negative control. Taste evaluation criteria The taste was evaluated on a 5-point scale determined by the panelists, with a score of "1" being given if the taste was similar to that of a ferric pyrophosphate solution containing no rhamnose (positive control) and a score of "5" being given if the taste was the same as that of 0.1% citric acid water (negative control). Evaluation criteria for iron odor If the iron odor was the same as that of rhamnose-free ferric pyrophosphate solution (positive control), it was given a score of 1. If the iron odor was the same as that of 0.1% citric acid water (negative control), it was given a score of 5. The iron odor was evaluated on a five-point scale determined by comparing the results between the panels. The evaluation results are also shown in Table 4. The results show the average value of the panel.

[0069] [Table 4]

[0070] As shown in Table 4, it was confirmed that the iron flavor, particularly the hard taste and iron odor specific to iron, was reduced by blending 10 to 200 parts by mass of rhamnose per part by mass of iron. It was found that rhamnose can mask the iron flavor.

[0071] Experimental Example 5. Evaluation of the taste-masking effect of zinc with rhamnose Dissolve zinc gluconate in deionized water to the concentration shown in Table 5 (0.005-0.01%). Rhamnose was dissolved in the solution to the concentrations shown in Table 5 (0.1-1.0%), and these were used as test samples to evaluate the effect of masking the zinc-induced flavor. The aqueous solution containing dissolved zinc gluconate has the strong taste and irritating sensation on the tongue that is characteristic of zinc. For comparison, solutions containing zinc gluconate at each concentration without rhamnose (positive control) and deionized water (negative control) were also prepared. The zinc concentrations were adjusted to the concentrations shown in the table.

[0072] The taste (hard taste) and irritation to the tongue of the prepared test samples were evaluated by a panel of five people according to the following criteria. The evaluation was carried out by comparing the taste and irritation to the tongue of the test samples with those of the positive control and negative control. Taste evaluation criteria The taste was evaluated on a 5-point scale determined by panelists' agreement, with a score of "1" being given if the taste was similar to that of a zinc gluconate aqueous solution (positive control) that does not contain rhamnose, and a score of "5" being given if the taste was the same as that of deionized water (negative control). Evaluation criteria for tongue irritation The tongue irritation sensation was evaluated on a 5-point scale determined by the panelists' agreement, with a score of "1" being given if the sensation was the same as that of a zinc gluconate aqueous solution (positive control) that does not contain rhamnose, and a score of "5" being given if the sensation was the same as that of deionized water (negative control). The evaluation results are also shown in Table 5. The results show the average value of the panel.

[0073] [Table 5]

[0074] As shown in Table 5, it was confirmed that the zinc flavor, particularly the hard taste and irritation to the tongue that are characteristic of zinc, can be reduced by blending 10 to 200 parts by mass of rhamnose per part by mass of zinc. It was found that rhamnose can mask the zinc flavor.

[0075] Experimental Example 6: Evaluation of the flavor masking effect of potassium with rhamnose Potassium chloride was dissolved in deionized water to the concentration shown in Table 6 (0.15-0.6%). Rhamnose was dissolved in this solution to the concentrations shown in Table 6 (0.1-1.0%), and this was used as the test sample to evaluate the effect of masking the flavor caused by potassium. The aqueous solution containing dissolved potassium chloride had a bitter taste as well as a metallic or salty taste characteristic of potassium (hereinafter referred to as "heavy bitterness") and a lingering aftertaste. For comparison, solutions without rhamnose (positive control) and deionized water (negative control) were prepared for each concentration of potassium chloride solution. The potassium concentrations were adjusted to the concentrations shown in the table.

[0076] The taste (strong bitterness) and aftertaste of the prepared test samples were evaluated by a panel of six people according to the following criteria. The evaluation was carried out by comparing the taste and aftertaste of the test samples with those of the positive control and negative control. Taste evaluation criteria The taste was evaluated on a 5-point scale determined by panelists' agreement, with a score of 1 being given if the taste was similar to that of a potassium chloride solution containing no rhamnose (positive control) and a score of 5 being given if the taste was the same as that of deionized water (negative control). Evaluation criteria for aftertaste The aftertaste was evaluated on a 5-point scale determined by the panelists' agreement, with a score of "1" being given if the aftertaste was the same as that of a potassium chloride solution containing no rhamnose (positive control) and a score of "5" being given if the aftertaste was the same as that of deionized water (negative control). The evaluation results are also shown in Table 6. The results show the average value for the panel.

[0077] [Table 6]

[0078] As shown in Table 6, it was confirmed that the potassium flavor (heavy bitterness and lingering aftertaste) was reduced by adjusting the amount of rhamnose to 0.16 to 6.7 parts by mass per part by mass of potassium. It was found that rhamnose can mask the potassium flavor.

[0079] Experimental Example 7. Evaluation of the taste-masking effect of magnesium with rhamnose Dissolve magnesium chloride in deionized water to the concentration shown in Table 7 (0.074 to 0.37%). Rhamnose was dissolved in the solution to the concentrations shown in Table 7 (0.1-1.0%), and these were used as test samples to evaluate the effect of masking the flavor caused by magnesium. The aqueous solution containing magnesium chloride had a bitter taste as well as a metallic or salty taste characteristic of magnesium (hereinafter referred to as "heavy bitterness") and a lingering aftertaste. For comparison, solutions containing no rhamnose (positive control) and deionized water (negative control) were prepared for each concentration of magnesium chloride aqueous solution. The magnesium concentrations were adjusted to the concentrations shown in the table.

[0080] The taste (strong bitterness) and aftertaste of the prepared test samples were evaluated by a panel of five people according to the following criteria. The evaluation was carried out by comparing the taste and aftertaste of the test samples with those of the positive control and negative control. Taste evaluation criteria The taste was evaluated on a 5-point scale determined by panelists' agreement, with a score of "1" being given if the taste was similar to that of a magnesium chloride solution containing no rhamnose (positive control) and a score of "5" being given if the taste was the same as that of deionized water (negative control). Evaluation criteria for aftertaste The aftertaste was evaluated on a 5-point scale determined by the panelists' agreement, with a score of "1" being given if the aftertaste was the same as that of a magnesium chloride solution containing no rhamnose (positive control) and a score of "5" being given if the aftertaste was the same as that of deionized water (negative control). The evaluation results are also shown in Table 7. The results show the average value of the panel.

[0081] [Table 7]

[0082] As shown in Table 7, it was confirmed that the taste and aftertaste of magnesium were reduced by adjusting the amount of rhamnose to 0.27 to 13.5 parts by mass per part by mass of magnesium. It was found that rhamnose can mask the flavor of magnesium.

[0083] From the above, it was found that rhamnose can mask the mineral flavor.

Claims

[Claim 1] A mineral flavor masking agent containing rhamnose.

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