Oral composition

Abstract

To provide an oral composition which suppresses a foreign taste derived from ornithine.SOLUTION: There is provided an oral composition which comprises the following components (A) and (B): (A) 15 mass% or more and less than 30 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, and has been reported to have various effects such as improving liver function, fatigue, and sleep (see, for example, 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, but discovered that there was a problem in that an unpleasant off-taste similar to the umami characteristic of ornithine was felt upon ingestion. Therefore, the present invention relates to providing an oral composition containing ornithine, in which the off-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 off-taste derived from ornithine can be suppressed by incorporating an aromatic ketone in a specific 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 15% by mass or more but less than 30% 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 off-flavor suppressant containing aromatic ketone as the active ingredient. 3) (A) Ornithine vs. (B) Aromatic ketone 1.7 x 10 -8 ~1.0×10 -4 A method for suppressing the unpleasant taste of ornithine by coexisting them 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 off-taste derived from ornithine is suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0009] 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 15% by mass or more and less than 30% by mass, but from the viewpoint of easier enjoyment of the effects of the present invention, it is preferably 15.2% by mass or more, more preferably 15.4% by mass or more, and even more preferably 15.5% by mass or more, and from the viewpoint of easier enjoyment of the effects of the present invention, it is preferably 29% by mass or less, more preferably 27% by mass or less, and even more preferably 25% by mass or less. The content of component (A) in the oral composition of the present invention is 15% by mass or more and less than 30% by mass, preferably 15.2 to 29% by mass, more preferably 15.4 to 27% by mass, and even more preferably 15.5 to 25% 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 off-taste 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 as long as the mass ratio [(B) / (A)] falls within the range described below, but from the viewpoint of suppressing the off-flavor of component (A), it is preferably 2.6 mass ppb or more, more preferably 10 mass ppb or more, even more preferably 70 mass ppb or more, and even more preferably 250 mass ppb or more. From the viewpoint of flavor, it is preferably 5000 mass ppb or less, more preferably 3000 mass ppb or less, even more preferably 1500 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 2.6 to 5000 mass ppb, more preferably 2.6 to 3000 mass ppb, even more preferably 2.6 to 1500 mass ppb, still more preferably 10 to 1500 mass ppb, still more preferably 70 to 1500 mass ppb, and even more preferably 250 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, such as the method described in the Examples below.

[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 unpleasant taste of component (A), 1.8 × 10 -8 More than 5.0×10 is preferable. -8 More than 30 × 10 is more preferable. -8 More preferably, 120 x 10 -8 More preferably, from the viewpoint of flavor, 0.5×10 -4 Preferably less than 0.1 x 10 -4 Less than 0.07 x 10 is preferable. -4 More preferably, 0.04 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 ~0.07×10 -4 and even more preferably 5.0 × 10 -8 ~0.07×10 -4 and even more preferably 30×10 -8 ~0.07×10 -4 and even more preferably 120×10 -8 ~0.04×10 -4 is.

[0017] From the viewpoint of easily enjoying the effects of the present invention, the oral composition of the present invention preferably has a low content of (C) lysine and (D) glutamine.

[0018] (C) Lysine and (D) Glutamine include free forms, salt forms, and mixtures thereof. Lysine and glutamine may be in the L-form, D-form, DL-form, or a mixture thereof. Examples of salts of lysine and glutamine include salts similar to those of ornithine. From the viewpoint of suppressing the unpleasant taste of component (A), the content of component (C) in the oral composition of the present invention (in terms of the free form) is preferably 3.0% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.5% by mass or less, still more preferably 0.05% by mass or less, and even more preferably substantially none. Furthermore, from the viewpoint of suppressing the unpleasant taste of component (A), the content of component (D) in the oral composition of the present invention (in terms of free form) is preferably 10% by mass or less, more preferably 7.0% by mass or less, even more preferably 3.0% by mass or less, even more preferably 1.0% 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. The contents of components (C) and (D) in the oral composition of the present invention can be measured by an analytical method suitable for the conditions of the measurement sample among commonly known measurement methods, for example, by the liquid chromatography method described below.

[0019] In addition to the above components (A) and (B), 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.

[0020] 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.

[0021] 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.

[0022] 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.

[0023] 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 and tablets are preferred as solid oral compositions.

[0024] The solid oral composition of the present invention may contain an acceptable carrier as needed to form a solid form. For example, excipients (e.g., starches such as corn starch, potato starch, sweet potato starch, tapioca starch, etc.; starch hydrolysates such as dextrin; sugar alcohols such as maltitol, erythritol, xylitol, sorbitol, mannitol, lactitol, trehalose, reduced palatinose, etc.; lactose; oligosaccharides; crystalline cellulose; light anhydrous silicic acid; calcium hydrogen phosphate, etc.), binders (e.g., hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized denatured cellulose, etc.), and the like may be used. Examples of carriers that can be used include: starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oils, etc.), disintegrants (e.g., carmellose, carmellose calcium, croscarmellose sodium, crospovidone), lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silicon dioxide, etc.), flow improvers, flavoring agents (e.g., stevia, etc.), fillers, surfactants, dispersants, buffers, antioxidants, preservatives, quality stabilizers, diluents, etc.

[0025] As the carrier, an excipient is preferably used. From the viewpoint of product properties, the excipient is preferably dextrin, sugar alcohol, cellulose, etc., and more preferably contains dextrin. Dextrin (hereinafter referred to as component (E)) has a molecular structure in which sugars are polymerized through glycosidic bonds. The sugar bond types include α-1,4, α-1,6, β-1,2, β-1,3, β-1,4, and β-1,6. A single bond type or two or more types are acceptable, but dextrin without a cyclic structure is preferred. For dextrins with only a chain bond type, the DE value of the dextrin is preferably 5 or greater, more preferably 10 or greater. It is also preferably 30 or less, more preferably 25 or less, and even more preferably 20 or less. The dextrose equivalent (DE) value is the ratio of reducing sugars measured as glucose to the total solids, and is an indicator of the degree of decomposition of starch hydrolysates. The dextrose equivalent (DE) value can be measured using the Willstätter-Schudel method.

[0026] The content of the carrier can be appropriately set within a range that does not impair the object of the present invention. In particular, from the viewpoint of enjoying the effects of the present invention, component (E) is preferably contained in the solid oral composition in an amount of 1 to 20% by mass, more preferably 5 to 15% by mass, and even more preferably 7 to 13% by mass.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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 in any form, such as liquid, concentrated liquid, gel, or jelly.

[0032] 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.

[0033] 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.

[0034] From the viewpoint of flavor, the pH (20°C) of the RTD beverage composition is preferably 3 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.

[0035] 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.

[0036] 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.

[0037] 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).

[0038] 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 in which component (A), component (B), and other components are mixed 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.

[0039] [Ornithine Off-Taste Suppressant and Off-Taste Suppression Method] The off-taste suppressant and off-taste suppression method of the present invention contain (B) an aromatic ketone as an active ingredient, and are used exclusively to suppress the off-taste of (A) ornithine. The off-taste suppressant of the present invention can be prepared by allowing (A) ornithine and (B) aromatic ketone to coexist. In this case, from the viewpoint of off-taste 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 an off-taste 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 an off-taste, 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.

[0040] Furthermore, the off-taste 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.

[0041] In relation to the above-described embodiment, the present invention further discloses the following aspects.

[0042] <1> The following components (A) and (B): (A) Ornithine 15% by mass or more but less than 30% 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:

[0043] <2> The content of component (A) is preferably 15.2% by mass or more, more preferably 15.4% by mass or more, even more preferably 15.5% by mass or more, and is preferably 29% by mass or less, more preferably 27% by mass or less, even more preferably 25% by mass or less. <1> The oral composition described above. <3> The content of component (A) is preferably 15.2 to 29 mass%, more preferably 15.4 to 27 mass%, and even more preferably 15.5 to 25 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 2.6 mass ppb or more, more preferably 10 mass ppb or more, even more preferably 70 mass ppb or more, still more preferably 250 mass ppb or more, and is preferably 5000 mass ppb or less, more preferably 3000 mass ppb or less, even more preferably 1500 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 2.6 to 5000 mass ppb, more preferably 2.6 to 3000 mass ppb, even more preferably 2.6 to 1500 mass ppb, still more preferably 10 to 1500 mass ppb, still more preferably 70 to 1500 mass ppb, and still more preferably 250 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, 5.0 × 10 -8 More preferably, 30×10 -8 More preferably, 120×10 -8 or more, and preferably 0.5 × 10 -4 Less than or equal to 0.1 × 10 -4 or less, more preferably 0.07 × 10 -4 More preferably, 0.04×10 -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 ~0.07×10 -4 and even more preferably 5.0 × 10 -8 ~0.07×10 -4 and even more preferably 30×10 -8 ~0.07×10 -4 and even more preferably 120×10 -8 ~0.04×10 -4 is <1> ~ <7> 10. The oral composition according to claim 9, wherein <10> The content of component (C) lysine is preferably 3.0% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.5% by mass or less, still more preferably 0.05% by mass or less, and even more preferably substantially free. <1> ~ <9> 10. The oral composition according to claim 9, wherein <11> The content of component (D) glutamine is preferably 10% by mass or less, more preferably 7.0% by mass or less, even more preferably 3.0% by mass or less, still more preferably 1.0% by mass or less, and even more preferably substantially free of glutamine. <1> ~ <10> 10. The oral composition according to claim 9, wherein <12> It is a solid oral composition <1> ~ <11> 10. The oral composition according to claim 9, wherein <13> The form is powder, granules, tablets, bars, plates, or blocks. <12> The oral composition described above. <14> Further containing component (E) dextrin, <12> or <13> The oral composition described above. <15> The dextrin is a dextrin having no cyclic structure. <14> The oral composition described above. <16> The content of component (E) is preferably 1 to 20 mass%, more preferably 5 to 15 mass%, and even more preferably 7 to 13 mass%. <14> or <15> 1. A solid oral composition according to claim 1. <17> The composition is an instant beverage composition. <12> ~ <16> 10. The oral composition according to claim 9, wherein <18> It is a liquid oral composition <1> ~ <11> 10. The oral composition according to claim 9, wherein <19> The form is liquid, concentrated liquid, gel, or jelly. <18> The oral composition described above.

[0044] <20> The following components (A) and (B): (A) Ornithine 15% by mass or more but less than 30% 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 A solid oral composition comprising: Contains acetophenone as component (B), A solid oral composition having a lysine content of component (C) of 0.05% by mass or less. <21> The following components (A) and (B): (A) Ornithine 15% by mass or more but less than 30% 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 A solid oral composition comprising: Contains acetophenone as component (B), A solid oral composition having a glutamine content of component (D) of 3% by mass or less. <22> The following components (A) and (B): (A) Ornithine 15% by mass or more but less than 30% 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 A solid oral composition comprising: Contains acetophenone as component (B), It also contains component (E) dextrin, A solid oral composition containing component (E) in an amount of 5 to 15% by mass.

[0045] <23> An ornithine off-taste suppressant with aromatic ketone as the active ingredient. <24> Use of aromatic ketones to suppress the off-taste of ornithine. <25> An aromatic ketone used to suppress the unpleasant taste of ornithine. <26> (A) Ornithine (B) Aromatic ketone 1.7 × 10 -8 ~1.0×10 -4 A method for suppressing the unpleasant taste of ornithine by coexisting them in a mass ratio of [(B) / (A)]. [Example]

[0046] (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

[0047] (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 acetophenone concentration of the test sample. For example, in Example 1, the powder composition was diluted to 10% by mass, and in Example 10, the powder composition was diluted to 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 m / z 105 ion, and raspberry ketone was quantified using the peak area of ​​the m / z 107 ion, using the standard addition method in which a standard solution of acetophenone or raspberry ketone of known concentration was added to the sample.

[0048] (3) Glutamine analysis Glutamine can be analyzed by LC-MS using the following method. Detector: Mass spectrometer (ESI-positive (SIM quantitative ion 147)) Column: Shodex HILICpak VC-50 2D (2.0 mm ID x 150 mm) (Showa Denko) Analysis conditions Column temperature: 30°C ·Mobile phase: Mobile phase A: water, Mobile phase B: 100 mM acetic acid aqueous solution, Mobile phase C: acetonitrile Gradient conditions: (A)30% (B)20% (C) 50% →(A)0% (B)90% (C) 10% (0 - 5 min) →(A)0% (B)90% (C) 10% (5 to 30 min) ·Flow rate: 0.2mL / min

[0049] Examples 1 to 16 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.

[0050] [Sensory evaluation] A sensory test was conducted by four expert panelists to evaluate the "off-taste" caused by ornithine 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 "off-taste." The average scores of the expert panelists were then calculated.

[0051] Off-taste evaluation criteria The off-taste was evaluated based on the intensity of the off-taste derived from ornithine when the powdered oral composition was placed in the oral cavity. The powdered oral composition containing 30.6% ornithine reagent by mass and maltitol alone (ornithine content 24% by mass) was given a score of "1," while the powdered oral composition containing 7.6% ornithine reagent by mass and maltitol alone (ornithine content 6% by mass) was given a score of "7." A total of seven evaluation standard samples were prepared and evaluated, with the ornithine concentration adjusted so that the intensity of the off-taste derived from ornithine was at equal intervals. The specific evaluation criteria are as follows: 1: Off-flavor equivalent to 24% ornithine by mass 2: Off-flavor equivalent to 21% ornithine by mass 3: Off-flavor equivalent to 18% ornithine by mass 4: Off-flavor equivalent to 15% ornithine by mass 5: Off-flavor equivalent to 12% ornithine by mass 6: Off-flavor equivalent to 9% ornithine by mass 7: Off-flavor equivalent to 6% ornithine by mass

[0052] [Table 1]

[0053] Examples 17 to 24 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 carried out for each oral composition. The sensory evaluation was carried out in the same manner as in Example 1. The results are also shown in Table 2.

[0054] [Table 2]

[0055] Examples 25 to 31 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 carried out for each oral composition. The sensory evaluation was carried out in the same manner as in Example 1. The results are also shown in Table 3. The results of Examples 9, 13, and 21 and Comparative Examples 1 and 2 are also shown below.

[0056] [Table 3]

[0057] Examples 32-33 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 excipient. 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 also shown in Table 4. The results of Example 9 are also listed below.

[0058] [Table 4]

[0059] Example 34 and Comparative Example 3 A powder mixture was prepared by uniformly mixing the ingredients shown in Table 5. 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 55°C constant temperature oven 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 "off-taste" experienced when ingesting 1 g of the granular oral composition obtained in Example 34 was reduced compared to the "off-taste" experienced when ingesting 1 g of the granular oral composition obtained in Comparative Example 3. As a result, the oral composition of Example 34 exhibited a reduced off-taste due to ornithine compared to the oral composition of Comparative Example 3.

[0060] [Table 5]

[0061] Example 35 and Comparative Example 4 A powder mixture was prepared by uniformly mixing the components shown in Table 6. The powder mixture was then compressed into tablets under the following conditions to obtain tablet-shaped oral compositions. 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. In the sensory test, a panel of three experts discussed and determined whether the "off-taste" of the tablet-shaped oral composition obtained in Example 35, when chewed in the oral cavity, was reduced compared to the "off-taste" of the tablet-shaped oral composition obtained in Comparative Example 5, when chewed in the oral cavity. As a result, the off-taste derived from ornithine was reduced in the oral composition of Example 35 compared to the oral composition of Comparative Example 5.

[0062] [Table 6]

[0063] Tables 1 to 6 show that by incorporating an aromatic ketone at a specific mass ratio relative to ornithine, an oral composition containing ornithine in which the off-taste derived from ornithine is suppressed can be obtained.

Claims

1. The following components (A) and (B); (A) Ornithine 15% by mass or more and less than 30% 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. (C) The oral composition according to claim 1, wherein the lysine content is 3.0% by mass or less.

3. (D) The oral composition according to claim 1, wherein the glutamine content is 10% by mass or less.

4. The oral composition according to any one of claims 1 to 3, wherein the oral composition is a solid oral composition.

5. The oral composition according to claim 4, further comprising dextrin as component (E).

6. An ornithine off-flavor inhibitor containing aromatic ketones as the active ingredient.

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