Oral composition

Abstract

To provide an oral composition which suppresses harshness derived from ornithine.SOLUTION: There is provided an oral composition which comprises the following components (A) and (B): (A) 30 to 80 mass% of ornithine and (B) an aromatic ketone, wherein the mass ratio [(B) / (A)] of the component (B) to the component (A) is 1.7×10-8 to 1.0×10-4.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to oral compositions. [Background technology]

[0002] Ornithine is a basic amino acid that plays an important role in metabolism as a member of the urea cycle in higher animals, where it is involved in urea production. It has been reported that ornithine has various effects, such as improving liver function, fatigue, and sleep (e.g., Patent Document 1).

[0003] On the other hand, aromatic ketones, such as acetophenone, are generally known to emit a fragrant odor and are used as fragrance components in perfumes, as well as in the synthesis of pharmaceuticals and as photosensitizers. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-132174 Summary of the Invention [Problem to be solved by the invention]

[0005] The present inventors attempted to develop an oral composition containing ornithine, which is expected to be used as a functional oral material, and found that there was a problem in that the astringent taste derived from ornithine was felt upon ingestion. Here, in this specification, "astringent taste" refers to an astringent oral sensation that remains in the mouth when the composition is held in the mouth. Therefore, the present invention relates to providing an oral composition containing ornithine, in which the bitter taste derived from ornithine is suppressed. [Means for solving the problem]

[0006] The present inventors have conducted extensive research in light of the above-mentioned problems and have unexpectedly found that the bitterness derived from ornithine can be suppressed by incorporating an aromatic ketone in a specific quantitative ratio relative to ornithine.

[0007] That is, the present invention relates to the following 1) to 3). 1) The following components (A) and (B); (A) Ornithine 30 to 80% by mass (B) Aromatic ketones The mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 An oral composition comprising: 2) An ornithine bitterness suppressant whose active ingredient is aromatic ketone. 3) (A) Ornithine vs. (B) Aromatic ketone 1.7 x 10 -8 ~1.0×10 -4 A method for suppressing the bitterness of ornithine by having them coexist in a mass ratio of [(B) / (A)]. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an oral composition containing ornithine in which the bitter taste derived from ornithine is suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0009] [Oral Composition] The oral composition of the present invention contains ornithine as component (A). Ornithine may be in a free form or in a salt form. In the present invention, ornithine may be in the L-form, D-form, DL-form, or a mixture thereof, but from the viewpoint of physiological functions, the L-form is preferred.

[0010] Examples of ornithine salts include acid addition salts, metal salts, ammonium salts, organic amine addition salts, and amino acid addition salts. Examples of the acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, and phosphate, and organic acid salts such as acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate, gluconate, and caprylate. Examples of the metal salts include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt, and zinc salt. Examples of the ammonium salts include salts of ammonium and tetramethylammonium. Examples of the organic amine addition salts include salts of morpholine and piperidine. Examples of the amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, and glutamic acid. Among these, sodium salts and hydrochlorides are preferred. The free ornithine and its salts may be contained alone or in combination of two or more.

[0011] Component (A) can be obtained, for example, by a method of isolating and purifying from plants or animals containing it, chemical synthesis, fermentation production, etc. Alternatively, commercially available products can be used.

[0012] The content of component (A) in the oral composition of the present invention is 30 to 80% by mass, but from the viewpoint of easier enjoyment of the effects of the present invention, it is preferably 31% by mass or more, more preferably 33% by mass or more, even more preferably 35% by mass or more, and even more preferably 40% by mass or more. Also from the viewpoint of easier enjoyment of the effects of the present invention, it is preferably 70% by mass or less, more preferably 65% ​​by mass or less, even more preferably 60% by mass or less, and even more preferably 55% by mass or less. The content of component (A) in the oral composition of the present invention is 30 to 80% by mass, preferably 31 to 70% by mass, more preferably 33 to 65% by mass, even more preferably 33 to 60% by mass, still more preferably 35 to 60% by mass, even more preferably 35 to 55% by mass, and even more preferably 40 to 55% by mass. When component (A) is in the form of a salt, the content of component (A) is expressed as a value converted into free ornithine. The content of component (A) can be measured by an analytical method suitable for the conditions of the measurement sample among commonly known measurement methods. Specific examples include the methods described in the Examples below. In the present invention, the sample may be subjected to appropriate treatment as needed, such as freeze-drying the sample to make it compatible with the detection range of the device, or removing impurities from the sample to make it compatible with the separation ability of the device.

[0013] The oral composition of the present invention contains an aromatic ketone as component (B). As used herein, the term "aromatic ketone" refers to a ketone having an aromatic ring. Examples of aromatic ketones include acetophenone, raspberry ketone, zingerone, etc. Among these, from the viewpoint of suppressing the bitterness of component (A), acetophenone and raspberry ketone are preferred, and acetophenone is more preferred. The aromatic ketone may be contained alone or in combination of two or more.

[0014] Component (B) may be a commercially available reagent or may be contained in the form of a plant extract containing component (B). It can also be synthesized by organic synthesis. The plant may be selected appropriately within the scope of the present invention, as long as it contains component (B) and is commonly used in the fields of food, beverage, or pharmaceuticals. The extraction method and conditions are not particularly limited, and known methods can be used.

[0015] The content of component (B) in the oral composition of the present invention can be appropriately selected so long as the mass ratio [(B) / (A)] falls within the range described below, but from the viewpoint of suppressing the bitterness of component (A), it is preferably 6.0 mass ppb or more, more preferably 25 mass ppb or more, even more preferably 80 mass ppb or more, and even more preferably 400 mass ppb or more. From the viewpoint of flavor, it is preferably 2000 mass ppb or less, more preferably 1500 mass ppb or less, even more preferably 1200 mass ppb or less, and even more preferably 800 mass ppb or less. The content of component (B) in the oral composition of the present invention is preferably 6.0 to 2000 mass ppb, more preferably 6.0 to 1500 mass ppb, even more preferably 6.0 to 1200 mass ppb, still more preferably 25 to 1200 mass ppb, still more preferably 80 to 1200 mass ppb, and even more preferably 400 to 800 mass ppb. The content of component (B) can be measured by a commonly known analytical method suited to the conditions of the sample to be measured. Specifically, the method described in the Examples below can be mentioned.

[0016] The oral composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] of 1.7 × 10 -8 ~1.0×10 -4 However, from the viewpoint of suppressing the bitterness of component (A), 1.8 × 10 -8 More than 4.0×10 is preferable. -8 More than 30 × 10 is more preferable. -8 More preferably, 100×10 -8 More preferably, from the viewpoint of flavor, 0.5×10 -4 Preferably less than 0.1 x 10 -4 Less than 0.05 x 10 is preferable. -4 More preferably, 0.018 x 10 -4 The mass ratio of component (A) to component (B) [(B) / (A)] in the present invention is preferably 1.8×10 -8 ~0.5×10 -4 and more preferably 1.8 × 10 -8 ~0.1×10-4 and more preferably 1.8 × 10 -8 ~0.05×10 -4 and even more preferably 4.0 × 10 -8 ~0.05×10 -4 and even more preferably 30×10 -8 ~0.05×10 -4 and even more preferably 100×10 -8 ~0.018×10 -4 is.

[0017] The oral composition of the present invention may contain a sugar alcohol as component (C) from the viewpoint of suppressing the bitterness of component (A). Examples of sugar alcohols include maltitol, erythritol, xylitol, sorbitol, mannitol, lactitol, trehalose, and reduced palatinose. Among these, from the viewpoint of suppressing the bitterness of component (A) or the flavor derived from the sugar alcohol, maltitol, erythritol, sorbitol, and xylitol are preferred, and maltitol is more preferred. These may be used alone or in combination of two or more. The sugar alcohol may be either anhydrous or hydrated.

[0018] The content of component (C) in the oral composition of the present invention can be appropriately set within a range that does not impair the object of the present invention, but from the viewpoint of suppressing the bitterness of component (A), it is preferably 1.0% by mass or more, more preferably 3.0% by mass or more, even more preferably 5.0% by mass or more, and even more preferably 7.0% by mass or more, and from the viewpoint of production properties, it is preferably 45% by mass or less, more preferably 40% by mass or less, even more preferably 35% by mass or less, and even more preferably 28% by mass or less. The content of component (C) in the oral composition of the present invention is preferably 1.0 to 45% by mass, more preferably 3.0 to 40% by mass, even more preferably 3.0 to 35% by mass, still more preferably 5.0 to 35% by mass, still more preferably 5 to 28% by mass, and even more preferably 7 to 28% by mass. Sugar alcohols can be analyzed by liquid chromatography. Specific examples include the methods described in the Examples below. During measurement, the sample may be diluted appropriately to fit the detection range of the device, or pretreatment such as removing impurities from the sample may be performed as needed.

[0019] The mass ratio of component (A) to component (C) [(C) / (A)] in the oral composition of the present invention is preferably 0.015 or more, more preferably 0.05 or more, even more preferably 0.1 or more, and even more preferably 0.15 or more, from the viewpoint of suppressing the bitterness of component (A), and also from the viewpoint of suppressing the bitterness, is preferably 1.5 or less, more preferably 1.2 or less, even more preferably 0.9 or less, and even more preferably 0.5 or less. The mass ratio of component (A) to component (C) [(C) / (A)] in the present invention is preferably 0.015 to 1.5, more preferably 0.05 to 1.2, even more preferably 0.1 to 0.9, and even more preferably 0.15 to 0.5.

[0020] In addition, the mass ratio of component (B) to component (C) in the oral composition of the present invention [(C) / (B)] is 0.001 × 10 7 More than 0.005 × 10 is preferable. 7 More preferably, 0.01 × 10 7 The above is more preferable, and from the viewpoint of suppressing bitterness, 9.0 × 10 7 Less than 6.0 x 10 is preferable. 7 Less than 4.5 x 10 is preferable. 7 In the present invention, the mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.001×10 7 ~9.0×10 7 and more preferably 0.005 × 10 7 ~6.0×10 7 and more preferably 0.01 × 10 7 ~4.5×10 7 is.

[0021] From the viewpoint of making it easier to enjoy the effects of the present invention, the oral composition of the present invention preferably has a low content of (D) vitamin B1, (E) lysine, and (F) cellulose. Vitamin B1 includes thiamine derivatives such as thiamine, bisthiamine, bis-ibutiamine, bis-bentiamine, thiamine disulfide, octotiamine, fursultiamine, benfotiamine, bisthiamine, and dicethiamine, as well as salts thereof. Examples of the salts include inorganic acid salts such as hydrochloride, sulfate, and nitrate, and organic acid salts such as acetate, propionate, tartrate, fumarate, maleate, malate, citrate, methanesulfonate, p-toluenesulfonate, and trifluoroacetate. From the viewpoint of suppressing the bitterness of component (A), the content of component (D) in the oral composition of the present invention is preferably 0.2% by mass or less, more preferably 0.1% by mass or less, even more preferably 0.07% by mass or less, still more preferably 0.04% by mass or less, and even more preferably substantially none. Here, in this specification, the term "substantially free" is a concept that encompasses not only the complete absence of a substance in the oral composition, but also the presence of a substance at a concentration below the detection limit.

[0022] Lysine may be in the free form, salt form, or a mixture thereof. Lysine may be in the L-form, D-form, DL-form, or a mixture thereof. Examples of lysine salts include salts similar to those of ornithine. From the viewpoint of suppressing the bitterness of component (A), the content of component (E) in the oral composition of the present invention (in terms of the free form) is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, even more preferably 1.5% by mass or less, still more preferably 0.4% by mass or less, and even more preferably substantially none.

[0023] Examples of cellulose include crystalline cellulose and powdered cellulose. From the viewpoint of suppressing the bitterness of component (A), the content of component (F) in the oral composition of the present invention is preferably 40% by mass or less, more preferably 25% by mass or less, even more preferably 15% by mass or less, even more preferably 8% by mass or less, and even more preferably substantially none. The contents of components (D), (E), and (F) in the oral composition of the present invention can be measured by any commonly known analytical method suited to the conditions of the sample to be measured, specifically, the methods described below. Note that, in order to adapt the sample to the detection range of the apparatus during measurement, the sample may be subjected to pretreatment such as changing the dilution ratio appropriately or removing impurities from the sample, as necessary.

[0024] In addition to the above components (A) to (C), the oral composition of the present invention may optionally contain one or more additives such as acidulants, sweeteners, amino acids, proteins, vitamins, minerals, flavorings, fruit juices, plant extracts, esters, colorings, milk components, cocoa powder, seasonings, vegetable oils and fats, antioxidants, preservatives, pH adjusters, quality stabilizers, gelling agents, etc. The content of the additives can be appropriately set within a range that does not impair the object of the present invention.

[0025] As used herein, the term "oral composition" refers to a substance that is unlikely to be harmful to human health and that is primarily taken orally in normal social life, and is not limited to administrative classifications such as food, medicine, quasi-drug, etc. Therefore, the oral composition of the present invention refers to a wide range of foods and beverages or their raw materials that constitute orally ingested general foods, health foods (functional foods and beverages), health functional foods (foods for specified health uses, foods with nutrient functions, foods with functional claims), quasi-drugs, medicines, etc.

[0026] The oral composition of the present invention may be solid or liquid at room temperature (20°C ± 15°C) and may take any appropriate form. Suitable embodiments of the oral composition of the present invention include, for example, a solid oral composition and a liquid oral composition. Of these, the oral composition is preferably a solid oral composition.

[0027] The solid oral composition of the present invention can be made into a solid material that can be orally ingested as is. Its form can be, for example, various forms such as powder, granules, tablets, rods, plates, and blocks. 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 even more preferably 97% by mass or more. The upper limit of the solid content is not particularly limited, and it may be 100% by mass. Herein, the term "solid content" refers to the mass of the residue remaining after drying a sample in an electric thermostatic dryer at 105°C for 3 hours and removing volatile substances.

[0028] Examples of the solid oral composition of the present invention include solid foods, pharmaceuticals, and quasi-drugs. Specific examples include confectioneries such as candy, candy, gum, chocolate, cookies, and bread, health, beauty, and nutritional supplements such as supplements (in powder, granules, tablets, capsules, and the like), capsules (including soft capsules), tablets (including chewable tablets and divided tablets), granules, powders, pills, and lozenges. Among these, supplements, capsules, and tablets are preferred as solid oral compositions.

[0029] The solid oral composition of the present invention may contain an acceptable carrier as needed to make it into a solid form. Examples of such carriers include excipients (e.g., starches such as corn starch, potato starch, sweet potato starch, and tapioca starch; starch hydrolysates such as dextrin; lactose; oligosaccharides; light anhydrous silicic acid; calcium hydrogen phosphate; etc.), binders (e.g., hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, and hydrogenated oils), disintegrants (e.g., carmellose, carmellose calcium, croscarmellose sodium, and crospovidone), lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, and silicon dioxide), flow improvers, flavoring agents (e.g., stevia), bulking agents, surfactants, dispersants, buffers, antioxidants, preservatives, quality stabilizers, and diluents.

[0030] An excipient is preferably used as the carrier. From the viewpoint of product properties, dextrin is preferred as the excipient. Dextrin has a molecular structure in which sugars are polymerized through glycosidic bonds. Examples of sugar bonding methods include α-1,4, α-1,6, β-1,2, β-1,3, β-1,4, and β-1,6 bonds. A single bonding method or two or more bonding methods are acceptable, but dextrin without a cyclic structure is more preferred. When the bonding method is a chain-like structure only dextrin, the DE value of the dextrin is preferably 1 or more, more preferably 2 or more. It is also preferably 30 or less, more preferably 25 or less, and even more preferably 21 or less. The dextrose equivalent (DE) value is the ratio of reducing sugars measured as glucose to the total solid content of the starch hydrolyzate, and serves as an indicator of the degree of decomposition of the starch hydrolyzate. Dextrose equivalent (DE) values ​​can be measured by the Willstätter-Schudel method.

[0031] The content of the carrier can be appropriately set within a range that does not impair the object of the present invention.

[0032] The solid oral composition of the present invention may also be an instant beverage composition. As used herein, the term "instant beverage composition" refers to a composition that is diluted with a liquid according to a prescribed method of use and orally ingested as a reconstituted beverage. The liquid is not particularly limited as long as it can be reconstituted into a beverage, and examples include water, carbonated water, milk, soy milk, etc., regardless of the temperature of the liquid. The dilution ratio may be determined according to the prescribed method of use, but is typically 30 to 800 times by mass, preferably 80 to 600 times by mass.

[0033] The solid oral composition of the present invention can be prepared by conventional methods, and any suitable method can be employed. For example, it can be prepared by mixing component (A) and component (B), and optionally other components, so that the content of component (A) and the mass ratio of component (A) to component (B) [(B) / (A)] are within the above-mentioned ranges. The order of mixing component (A) and component (B) is not particularly limited; one may be added to the other, or both may be added simultaneously. Suitable mixing methods, such as stirring and shaking, can be employed, but a mixing device can also be used. The mixing method of the mixing device may be either a rotating container type or a fixed container type. Examples of rotating container types that can be used include a horizontal cylindrical type, a V-type, a double-cone type, and a cube type. Examples of fixed container types that can be used include a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, and a Phillips blender.

[0034] The solid oral composition of the present invention may be granulated by a known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation, and powder coating granulation. Granulation conditions can be appropriately selected depending on the granulation method. When forming tablets, either wet tableting or dry tableting may be used, and a known compression molding machine can be used.

[0035] The solid oral composition of the present invention can be filled into a package. Examples of the package include bottles, cans, box-shaped containers, stick-shaped packages, and pillow-shaped packages. A commercially available filling machine may be used to fill the package with the solid oral composition of the present invention. The solid oral composition of the present invention can be packaged, for example, in single-serving portions. In the case of an instant beverage composition, it can be, for example, a bottle or the like in which a cupful is measured out with a spoon or the like when drinking, a cup-type containing a single serving, or a stick-type packaged in individual cupfuls. The container and packaging material may be filled with nitrogen gas, and packaging material with low oxygen permeability is preferred in terms of maintaining quality.

[0036] The liquid oral composition of the present invention may be in any form, as long as it has fluidity at room temperature (20°C ± 15°C), and may be, for example, in liquid, concentrated liquid, gel, or jelly form.

[0037] Examples of product forms of the liquid oral composition of the present invention include RTD (ready-to-drink) beverage compositions; instant beverage compositions; dairy products such as yogurt, processed milk, and fermented milk; oils and fats and processed oil foods such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, and dressings; seasonings such as sauces and dressings; and health, beauty, and nutritional supplements such as energy drinks. Herein, the term "RTD beverage composition" refers to a beverage that can be consumed as is without dilution.

[0038] Among these, RTD beverage compositions are preferred as liquid oral compositions. Examples of the form of RTD beverage compositions include liquid, concentrated liquid, gel, and jelly. When the form is concentrated liquid, gel, or jelly, the beverage composition may be drawn through a spout or straw attached to the container, and the solids concentration is not particularly limited.

[0039] From the viewpoint of flavor, the pH (20°C) of the RTD beverage composition is preferably 3.0 or higher, more preferably 3.5 or higher, even more preferably 4 or higher, and preferably 7 or lower, more preferably 6.5 or lower, even more preferably 6 or lower. The pH is measured with a pH meter after adjusting the temperature to 20°C.

[0040] The RTD beverage composition may be either a non-alcoholic beverage or an alcoholic beverage. In this specification, the term "non-alcoholic beverage" refers to a beverage with an alcohol concentration of less than 1% (v / v), and includes beverages that contain no alcohol at all and beverages with an alcohol concentration of 0.00% (v / v). In this specification, "alcohol" refers to ethanol unless otherwise specified. Examples of non-alcoholic beverages include tea drinks, coffee drinks, carbonated drinks, fruit juice drinks, vegetable drinks, dairy drinks, sports drinks, isotonic drinks, enhanced water, bottled water, near water, nutritional drinks, and beauty drinks. Examples of alcoholic beverages include beer, wine, sake, plum wine, sparkling wine, whiskey, brandy, shochu, rum, gin, and liqueurs.

[0041] The RTD beverage composition may be packaged in a container. The container is not particularly limited as long as it is a common packaging container, and examples thereof include molded containers primarily made of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc.

[0042] When the RTD beverage composition is a packaged beverage composition, it may be heat-sterilized. The heat-sterilization method is not particularly limited as long as it complies with the conditions stipulated in applicable laws and regulations (such as the Food Sanitation Act in Japan).

[0043] The liquid oral composition of the present invention can be produced by conventional methods, and any suitable method can be used. For example, it can be produced by mixing component (A) and component (B), and optionally other components, with a liquid so that the content of component (A) and the mass ratio of component (A) to component (B) [(B) / (A)] are within the above-mentioned ranges. The order of mixing component (A), component (B), and other components is not particularly limited, and they can be added in any order. Examples of liquids include water, carbonated water, milk, soy milk, etc., and the temperature of the liquid is not important.

[0044] [Ornithine bitterness suppressant and bitterness suppression method] The astringency suppressant and astringency suppression method of the present invention contain (B) an aromatic ketone as an active ingredient and are used exclusively to suppress the astringency of (A) ornithine. The astringency suppressor of the present invention can be prepared by allowing (A) ornithine and (B) aromatic ketone to coexist. In this case, from the viewpoint of astringency suppression, the mass ratio of (A) ornithine to (B) aromatic ketone [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 In the method for suppressing astringency of the present invention, it is sufficient to make (A) ornithine and (B) aromatic ketone coexist, and in this case, from the viewpoint of suppressing astringency, the mass ratio of (A) ornithine to (B) aromatic ketone [(B) / (A)] is preferably 1.7 × 10 -8 ~1.0×10 -4 The specific structures and mass ratio [(B) / (A)] of (A) ornithine and (B) aromatic ketone are as described above.

[0045] Furthermore, the astringency suppressant of the present invention can be applied not only to component (A) but also to oral products containing component (A). The oral product is not particularly limited as long as it can be taken orally, and may be liquid or solid. Examples include foods and beverages, pharmaceuticals, and quasi-drugs containing component (A). Among these, foods and beverages are preferred. Examples of the food and drink include solid foods containing component (A), and beverages or instant beverages containing component (A). The food and drink can be produced according to conventional methods depending on the type of food and drink. The dosage form of the pharmaceuticals and quasi-drugs is not particularly limited, and examples thereof include oral administration formulations, and known dosage forms such as liquids and syrups can be used. Furthermore, known additives can be blended when the formulations are prepared. Pharmaceuticals and quasi-drugs can be manufactured according to conventional methods. The contents of component (A) and component (B) in the oral product and the mass ratio [(B) / (A)] are as explained above.

[0046] In relation to the above-described embodiment, the present invention further discloses the following aspects.

[0047] <1> The following components (A) and (B): (A) Ornithine 30 to 80% by mass (B) Aromatic ketones The mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 An oral composition comprising:

[0048] <2> The content of ornithine as component (A) is preferably 31% by mass or more, more preferably 33% by mass or more, even more preferably 35% by mass or more, still more preferably 40% by mass or more, and is preferably 70% by mass or less, more preferably 65% ​​by mass or less, even more preferably 60% by mass or less, and still more preferably 55% by mass or less. <1> The oral composition described above. <3> The content of ornithine as component (A) is preferably 31 to 70% by mass, more preferably 33 to 65% by mass, even more preferably 33 to 60% by mass, still more preferably 35 to 60% by mass, even more preferably 35 to 55% by mass, and still more preferably 40 to 55% by mass. <1> The oral composition described above. <4> Component (B) is preferably one or more selected from acetophenone, raspberry ketone, and zingerone. <1> ~ <3> 10. The oral composition according to claim 9, wherein <5> Component (B) preferably contains one or more members selected from the group consisting of acetophenone, raspberry ketone, and zingerone. <1> ~ <3> 10. The oral composition according to claim 9, wherein <6> The content of component (B) is preferably 6.0 mass ppb or more, more preferably 25 mass ppb or more, even more preferably 80 mass ppb or more, still more preferably 400 mass ppb or more, and is preferably 2000 mass ppb or less, more preferably 1500 mass ppb or less, even more preferably 1200 mass ppb or less, and still more preferably 800 mass ppb or less. <1> ~ <5> 10. The oral composition according to claim 9, wherein <7> The content of component (B) is preferably 6.0 to 2000 mass ppb, more preferably 6.0 to 1500 mass ppb, even more preferably 6.0 to 1200 mass ppb, still more preferably 25 to 1200 mass ppb, still more preferably 80 to 1200 mass ppb, and still more preferably 400 to 800 mass ppb. <1> ~ <5> 10. The oral composition according to claim 9, wherein <8> The mass ratio of component (A) to component (B) [(B) / (A)] is preferably 1.8 × 10 -8 More preferably, 4.0 × 10 -8 More preferably, 30×10 -8 More preferably, 100×10 -8 or more, and preferably 0.5 × 10 -4 Less than or equal to 0.1 × 10 -4 or less, more preferably 0.05 × 10 -4 or less, and even more preferably 0.018 × 10 -4 is <1> ~ <7> 10. The oral composition according to claim 9, wherein <9> The mass ratio of component (A) to component (B) [(B) / (A)] is preferably 1.8 × 10 -8 ~0.5×10 -4 and more preferably 1.8 × 10 -8~0.1×10 -4 and more preferably 1.8 × 10 -8 ~0.05×10 -4 and even more preferably 4.0 × 10 -8 ~0.05×10 -4 and even more preferably 30×10 -8 ~0.05×10 -4 and even more preferably 100×10 -8 ~0.018×10 -4 is <1> ~ <7> 10. The oral composition according to claim 9, wherein <10> Further, it contains a sugar alcohol as component (C). <1> ~ <9> 10. The oral composition according to claim 9, wherein <11> Component (C) preferably contains one or more selected from the group consisting of maltitol, erythritol, xylitol, sorbitol, mannitol, lactitol, trehalose, and reduced palatinose. <10> The oral composition described above. <12> The content of component (C) is preferably 1.0% by mass or more, more preferably 3.0% by mass or more, even more preferably 5.0% by mass or more, still more preferably 7.0% by mass or more, and is preferably 45% by mass or less, more preferably 40% by mass or less, even more preferably 35% by mass or less, and still more preferably 28% by mass or less. <10> or <11> 10. The oral composition according to claim 9, wherein <13> The content of component (C) is preferably 1.0 to 45 mass%, more preferably 3.0 to 40 mass%, even more preferably 3.0 to 35 mass%, still more preferably 5.0 to 35 mass%, even more preferably 5 to 28 mass%, and still more preferably 7 to 28 mass%. <10> or <11> 10. The oral composition according to claim 9, wherein <14> The mass ratio of component (A) to component (C) [(C) / (A)] is preferably 0.015 or more, more preferably 0.05 or more, even more preferably 0.1 or more, still more preferably 0.15 or more, and is preferably 1.5 or less, more preferably 1.2 or less, even more preferably 0.9 or less, still more preferably 0.5 or less. <10> ~ <13> 10. The oral composition according to claim 9, wherein <15> The mass ratio of component (A) to component (C) [(C) / (A)] is preferably 0.015 to 1.5, more preferably 0.05 to 1.2, even more preferably 0.1 to 0.9, and still more preferably 0.15 to 0.5. <10> ~ <13> 10. The oral composition according to claim 9, wherein <16> The mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.001 × 10 7 or more, more preferably 0.005 × 10 7 More preferably, 0.01 × 10 7 or more, and preferably 9.0 × 10 7 Less than 6.0 × 10, more preferably 7 or less, more preferably 4.5 × 10 7 is <10> ~ <15> 10. The oral composition according to claim 9, wherein <17> The mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.001 × 10 7 ~9.0×10 7 and more preferably 0.005 × 10 7 ~6.0×10 7 and more preferably 0.01 × 10 7 ~4.5×10 7 is <10> ~ <15> 10. The oral composition according to claim 9, wherein <18> The content of component (D) vitamin B1 is preferably 0.2% by mass or less, more preferably 0.1% by mass or less, even more preferably 0.07% by mass or less, even more preferably 0.04% by mass or less, and even more preferably substantially free of vitamin B1. <1> ~ <17> 10. The oral composition according to claim 9, wherein <19> The content of component (E) lysine (in terms of free form) is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, even more preferably 1.5% by mass or less, still more preferably 0.4% by mass or less, and even more preferably substantially free. <1> ~ <18> 10. The oral composition according to claim 9, wherein <20> The content of component (F) cellulose is preferably 40% by mass or less, more preferably 25% by mass or less, even more preferably 15% by mass or less, even more preferably 8% by mass or less, and even more preferably substantially free of cellulose. <1> ~ <19> 10. The oral composition according to claim 9, wherein <21> It is a solid oral composition <1> ~ <20> 10. The oral composition according to claim 9, wherein <22> The form is powder, granules, tablets, bars, plates, or blocks. <21> The oral composition described above. <23> The composition is an instant beverage composition. <21> or <22> The oral composition described above. <24> It is a liquid oral composition <1> ~ <20> 10. The oral composition according to claim 9, wherein <25> The form is liquid, concentrated liquid, gel, or jelly. <24> The oral composition described above.

[0049] <26> The following components (A), (B) and (C); (A) Ornithine 30 to 80% by mass (B) Aromatic ketones (C) Sugar alcohol The mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 A solid oral composition comprising: Contains acetophenone as component (B), The mass ratio of component (B) to component (C) [(C) / (B)] is 0.005 x 10 7 ~6.0×10 7 A solid oral composition comprising: <27> The following components (A), (B) and (C); (A) Ornithine 30 to 80% by mass (B) Aromatic ketones (C) Sugar alcohol The mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 A solid oral composition comprising: Contains maltitol as component (C), The mass ratio of component (B) to component (C) [(C) / (B)] is 0.005 x 10 7 ~6.0×10 7 A solid oral composition comprising: <28> The following components (A), (B) and (C); (A) Ornithine 30 to 80% by mass (B) Aromatic ketones (C) Sugar alcohol The mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 A solid oral composition comprising: Contains acetophenone as component (B), Contains maltitol as component (C), The mass ratio of component (B) to component (C) [(C) / (B)] is 0.005 x 10 7 ~6.0×10 7 A solid oral composition comprising:

[0050] <29> An ornithine bitterness suppressant whose active ingredient is aromatic ketone. <30> Use of aromatic ketones to suppress the bitterness of ornithine. <31> An aromatic ketone used to suppress the bitterness of ornithine. <32> (A) Ornithine vs. (B) Aromatic ketone, 1.7 x 10 -8 ~1.0×10 -4 A method for suppressing the bitterness of ornithine by coexisting them in a mass ratio of [(B) / (A)]. [Example]

[0051] (1) Analysis of ornithine and lysine 1 g of test sample was dissolved in 25 mL of 10% sulfosalicylic acid solution and shaken for 20 minutes. The pH was then adjusted to 2.2 with 3 M sodium hydroxide solution, and the volume was adjusted to 100 mL with a pH 2.2 sodium citrate buffer solution. After filtration, the solution was diluted 1000-fold with the sodium citrate buffer solution and subjected to automated amino acid analysis. <Operating conditions for the automatic amino acid analyzer> Model: LA8080 High-Speed ​​Amino Acid Analyzer (Hitachi High-Tech Science Corporation) Column: Hitachi custom ion exchange resin, φ4.6 mm x 60 mm (Hitachi High-Tech Science Corporation) Mobile phase: Protein hydrolysate analysis buffer PH KANTO (PH-1 to PH-4, PH-RG) Reaction solution: Hitachi ninhydrin color development solution kit (Fujifilm Wako Pure Chemical Industries, Ltd.) Flow rate: Mobile phase 0.40 mL / min, reaction mixture 0.35 mL / min ·Measurement wavelength: 570nm

[0052] (2) Analysis of acetophenone and raspberry ketone The test sample was dissolved in ion-exchanged water to prepare an analysis sample. The dilution ratio was appropriately changed depending on the aromatic ketone concentration of the test sample. For example, in Examples 1 and 7, the powder composition was dissolved in ion-exchanged water to a concentration of 10% by mass, and in Examples 4 and 10, the powder composition was dissolved in ion-exchanged water to a concentration of 0.1% by mass. A 10 mL aliquot of the sample was placed in a GC headspace vial (20 mL) and 3 g of sodium chloride was added. The vial was sealed with a stir bar and stirred for 30 minutes to adsorb the components onto an SPME fiber (Sigma-Aldrich, 50 / 30 μm, DVB / CAR / PDMS). After adsorption, the SPME fiber was heated and desorbed at the injection port, followed by GC / MS analysis. An Agilent 6890N / 5975C (Agilent Technologies) was used as the analytical instrument. The analysis conditions are as follows: Column: VF-WAX (length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm) Column temperature: 35°C (4 min) → 3°C / min → 130°C → 5°C / min → 240°C (15 min) Column flow rate: 1.5 mL / min (He) ·Inlet temperature: 240℃ Injection method: Splitless Detector: MS Ion source temperature: 240℃ Ionization method: EI (70 eV) Acetophenone was quantified using the peak area of ​​the ion at m / z 105, and raspberry ketone was quantified using the peak area of ​​the ion at m / z 107, using the standard addition method in which a standard solution of acetophenone or raspberry ketone of known concentration was added to the sample.

[0053] (3) Analysis of sugar alcohols Sugar alcohols can be analyzed by HPLC (high performance liquid chromatography) using the method shown below. Detector: Differential refractometer RID-10A (Shimadzu Corporation) Column: Shodex Asahipak NH2P-50 4E, φ4.6 mm x 250 mm (Showa Denko) Analysis conditions Column temperature: Room temperature Mobile phase: A mixture of acetonitrile and water (81:19 volume ratio) ·Flow rate: 1mL / min Sample injection volume: 20 μL

[0054] (4) Vitamin B1 analysis Vitamin B1 content can be measured using known methods, such as HPLC or thiochrome fluorescence. In the thiochrome fluorescence method, thiamin salts or thiamin derivatives in a sample are extracted by heating with a mixture of hydrochloric acid and ethanol, then reduced to thiamin with a cysteine ​​hydrochloride solution under alkaline conditions. Thiamin is then oxidized with potassium ferricyanide or cyanogen bromide. The purified thiamin is extracted with isobutyl alcohol, and the fluorescence intensity emitted from the sample is measured using a fluorescence spectrometer. The thiamin content is calculated by comparing this fluorescence intensity with that of a spiked test solution prepared by adding a standard solution. Specifically, for example, the contents of thiamine salts (thiamine hydrochloride, thiamine nitrate, thiamine cetyl sulfate, thiamine thiocyanate, thiamine naphthalene-1,5-disulfonate, thiamine lauryl sulfate) and thiamine derivatives (dibenzoylthiamine, dibenzoylthiamine hydrochloride, bisbentiamine) can be measured according to the method described in the "Food Hygiene Inspection Guidelines: Food Additives" (Japan Food Hygiene Association).

[0055] (5) Cellulose analysis 0.5–10 g of effervescent oral tablets were placed in a 250 mL centrifuge tube and 85 mL of 0.05% sodium chloride solution was added. The mixture was heated in a boiling water bath for 30 minutes and then rapidly cooled. 5 mL of pancreatin solution was added to the cooled solution and incubated at pH 6.5 and 40°C for 16 hours. The incubation solution was centrifuged, and the solid was collected using filter paper (ADVANTEC 101). 50 mL of 5% sulfuric acid solution was added to the collected residue and left in a boiling water bath for 2.5 hours. The solution was then suction-filtered using a glass filter (1G3), and the residue was washed with acetone and diethyl ether. 30 mL of 72% sulfuric acid was added to the washed solid, and the mixture was left in a refrigerator at 5°C for at least 24 hours. The filtrate was then suction-filtered, and the glucose content in the filtrate was measured using the phenol-sulfuric acid method to quantify the cellulose content.

[0056] Examples 1 to 14 and Comparative Example 1 The components shown in Table 1 were uniformly mixed to obtain a powdered oral composition. The obtained powdered oral composition was analyzed and subjected to a sensory evaluation. The results are shown in Table 1. The ornithine content (free form equivalent) in the ornithine reagent (ornithine hydrochloride, manufactured by Tokyo Chemical Industry Co., Ltd.; the same applies hereinafter) was 78.5% by mass, and the acetophenone content was 10 ppb.

[0057] [Sensory evaluation] A sensory test was conducted by four expert panelists to evaluate the "bitterness" experienced when ingesting 1 g of the powdered oral compositions obtained in each of the above Examples and Comparative Examples. The sensory test was conducted after each panelist agreed to use the following evaluation criteria for "bitterness." The average scores of the expert panelists were then calculated.

[0058] Criteria for evaluating bitterness Regarding the astringency, the intensity of the astringency derived from ornithine when the powdered oral composition was placed in the oral cavity was evaluated based on the following criteria: a powdered oral composition containing only 63.7% by mass of ornithine reagent and dextrin (Sandec #100, manufactured by Sanwa Starch Co., Ltd.; the same applies hereinafter) (ornithine content 50% by mass; corresponding to Comparative Example 1) was given a score of "1," and a powdered oral composition containing only 48.4% by mass of ornithine reagent and dextrin (ornithine content 38% by mass) was given a score of "5." Five evaluation standard samples were prepared, each with an adjusted ornithine concentration so that the astringency intensity was at equal intervals, and the evaluation was performed. Specific evaluation criteria are as follows: Rating 1: Bitterness equivalent to 50% ornithine by mass 2: Bitterness equivalent to 47% ornithine by mass 3: Bitterness equivalent to 44% ornithine by mass 4: Bitterness equivalent to 41% ornithine by mass 5: Bitterness equivalent to 38% ornithine by mass

[0059] [Table 1]

[0060] Examples 15 to 22 and Comparative Example 2 Powdered oral compositions having the compositions shown in Table 2 were obtained by the same procedure as in Example 1. Analysis and sensory evaluation were performed on each oral composition. The sensory evaluation was performed in the same manner as in Example 1, except that a powdered oral composition containing 44.6% by mass of ornithine reagent and dextrin alone (ornithine content: 35% by mass) was given a score of "1," a powdered oral composition containing 29.3% by mass of ornithine reagent and dextrin alone (ornithine content: 23% by mass) was given a score of "5," and a total of five evaluation standard samples were prepared and evaluated, in which the ornithine concentration was adjusted so that the bitterness intensity was evenly spaced. The specific evaluation criteria were as follows. The results are also shown in Table 2. Criteria for evaluating bitterness Rating 1: Bitterness equivalent to 35% ornithine by mass 2: Bitterness equivalent to 32% ornithine by mass 3: Bitterness equivalent to 29% ornithine by mass 4: Bitterness equivalent to 26% ornithine by mass 5: Bitterness equivalent to 23% ornithine by mass

[0061] [Table 2]

[0062] Examples 23 to 28 and Comparative Example 3 Powdered oral compositions having the compositions shown in Table 3 were obtained by the same procedure as in Example 1. Analysis and sensory evaluation were performed on each oral composition. The sensory evaluation was performed in the same manner as in Example 1, except that a powdered oral composition consisting of 63.7% by mass of ornithine reagent, 10% by mass of maltitol, and dextrin (ornithine content 50% by mass; corresponding to Comparative Example 3) was given a score of "1," a powdered oral composition consisting of 48.4% by mass of ornithine reagent, 10% by mass of maltitol, and dextrin (ornithine content 38% by mass) was given a score of "5," and a total of five evaluation standard samples were prepared and evaluated, in which the ornithine concentration was adjusted so that the bitterness intensity was evenly spaced. The specific evaluation criteria were as follows. The results are also shown in Table 3. Criteria for evaluating bitterness Rating 1: Bitterness equivalent to 50% ornithine by mass 2: Bitterness equivalent to 47% ornithine by mass 3: Bitterness equivalent to 44% ornithine by mass 4: Bitterness equivalent to 41% ornithine by mass 5: Bitterness equivalent to 38% ornithine by mass

[0063] [Table 3]

[0064] Examples 29 to 34 Powdered oral compositions having the compositions shown in Table 4 were obtained by the same procedure as in Example 1, except for changing the type of dextrin. Analysis and sensory evaluation were performed on each oral composition. The sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table 4.

[0065] [Table 4]

[0066] Examples 35 to 38 Powdered oral compositions having the compositions shown in Table 5 were obtained by the same procedure as in Example 1, except for changing the type of sugar alcohol. Analysis and sensory evaluation were carried out for each oral composition. The sensory evaluation was carried out in the same manner as in Example 1. The results are shown in Table 5. The results of Example 7 are also shown below.

[0067] [Table 5]

[0068] Examples 39 to 45 and Comparative Example 4 Powdered oral compositions having the compositions shown in Table 6 were obtained by the same procedure as in Example 1. Analysis and sensory evaluation were carried out for each oral composition. The sensory evaluation of Examples 39 to 41 was carried out in the same manner as in Example 1, and the sensory evaluation of Examples 42 to 45 and Comparative Example 4 was carried out in the same manner as in Example 15. The results are shown in Table 6. The results of Example 14 and Comparative Example 1 are also shown below.

[0069] [Table 6]

[0070] Example 46 and Comparative Example 5 Powdered oral compositions having the compositions shown in Table 7 were obtained by the same procedure as in Example 1. Analysis and sensory evaluation were performed on each oral composition. The sensory test was conducted by a panel of three experts to determine whether the "bitterness" experienced when 1 g of the powdered oral composition obtained in Example 46 was placed in the oral cavity and eaten was reduced compared to the "bitterness" experienced when 1 g of the powdered oral composition obtained in Comparative Example 5 was placed in the oral cavity and eaten. As a result, the oral composition of Example 46 exhibited a reduced astringency derived from ornithine compared to the oral composition of Comparative Example 5. Furthermore, the powdered oral composition of Example 46 had a perceived salty taste.

[0071] [Table 7]

[0072] Example 47 and Comparative Example 6 A powder mixture was prepared by uniformly mixing the ingredients listed in Table 8. Next, 100 parts by weight of the powder mixture was mixed with 10 parts by weight of water until uniform distribution. The mixed powder mixture was sieved through a wire mesh with a pore size of 22. The sieved material was spread out on a metal tray without overlapping and dried in a constant-temperature oven at 55°C for 12 hours. The dried material was sieved through a wire mesh with a pore size of 22 to obtain a granular oral composition. The resulting granular oral composition was analyzed and subjected to a sensory evaluation. The sensory evaluation was conducted by a panel of three experts to determine whether the bitterness experienced when ingesting 1 g of the granular oral composition obtained in Example 47 compared to the bitterness experienced when ingesting 1 g of the granular oral composition obtained in Comparative Example 6. The results showed that the oral composition of Example 47 exhibited a reduced bitterness derived from ornithine compared to the oral composition of Comparative Example 6.

[0073] [Table 8]

[0074] Example 48 and Comparative Example 7 A powder mixture was prepared by uniformly mixing the components shown in Table 9. Next, the powder mixture was compressed into tablets under the following conditions to obtain tablet-shaped oral compositions (chewable tablets). Tablet press: Mini Press Kit CDM-5M (Rikenkiki Co., Ltd.) ·Grain weight: 400mg ·Pinch diameter: φ10, R13 The obtained tablet-shaped oral compositions were analyzed and subjected to a sensory evaluation. The sensory test was conducted by a panel of three experts to determine whether the "bitterness" of the tablet-shaped oral composition obtained in Example 48 when chewed in the oral cavity was reduced compared to the "bitterness" of the tablet-shaped oral composition obtained in Comparative Example 7 when chewed in the oral cavity. As a result, the oral composition of Example 48 exhibited a reduced ornithine-derived bitterness compared to the oral composition of Comparative Example 7.

[0075] [Table 9]

[0076] Tables 1 to 9 show that by incorporating an aromatic ketone at a specific mass ratio relative to ornithine, an oral composition containing ornithine in which the bitterness derived from ornithine is suppressed can be obtained.

Claims

1. The following components (A) and (B); (A) Ornithine 30-80% by mass (B) Aromatic ketones containing one or more selected from acetophenone, raspberry ketone, and gingerone It contains and the mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 －８ ~1.0 x 10 －４ An oral composition.

2. The oral composition according to claim 1, further containing a sugar alcohol as component (C).

3. (D) The oral composition according to claim 1 or 2, wherein the vitamin B1 content is 0.2% by mass or less.

4. (E) The oral composition according to claim 1 or 2, wherein the lysine content is 3.0% by mass or less.

5. (F) The oral composition according to claim 1 or 2, wherein the cellulose content is 40% by mass or less.

6. An ornithine bitterness suppressant containing aromatic ketones as its active ingredient.

7. (A) Ornithine (B) Aromatic ketone, 1.7 × 10 －８ ~1.0 x 10 －４ A method for suppressing the bitterness of ornithine by coexisting them in a mass ratio of [(B) / (A)].