Oral composition

Abstract

To provide an oral composition in which sour taste of chlorogenic acids and quinic acid is suppressed.SOLUTION: The oral composition comprises the following components (A), (B) and (C), wherein the content of (A) chlorogenic acids is 0. 01-50 mass%, the content of (B) quinic acid is 0. 01-0. 1 mass%, and the mass ratio of the component (B) to the component (A) [(B) / (A)] is 0. 01-0. 1.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Chlorogenic acids are a type of polyphenol and have been reported to have physiological effects such as antioxidant activity, blood pressure lowering activity, and visceral fat reduction activity. Coffee beans are known to be rich in chlorogenic acids, and coffee drinks containing chlorogenic acids are widely enjoyed. Recently, in order to respond to various consumer preferences and health consciousness, it has been hoped that chlorogenic acids can be consumed in foods and beverages other than coffee drinks.

[0003] On the other hand, isovaleric acid is a branched short-chain fatty acid known to cause unpleasant odors. Isovaleric acid is used in flavorings as an aroma component at very low concentrations. It is also known that glycosides with isovaleric acid as the non-sugar moiety are present in green coffee beans, that isovaleric acid is produced during the roasting process, that coffee drip liquid obtained from roasted coffee beans mixed with isovaleric acid has a high acidity score, and that isovaleric acid imparts a fruity acidity to coffee drip liquid. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-126983 Summary of the Invention [Problem to be solved by the invention]

[0005] As coffee beans are roasted to a higher degree, they become richer in aroma and more palatable, but as the roasting level increases, a significant amount of chlorogenic acids present in the coffee beans decomposes. Therefore, to make the most of chlorogenic acids, it is advantageous to use an extract of low-roasted or unroasted coffee beans that contains a high concentration of chlorogenic acids (e.g., Patent Document 1). However, the present inventors have found that chlorogenic acids and a certain ratio of quinic acid to chlorogenic acids derived from coffee beans produce a sour taste, which can be a hindrance to oral ingestion. Therefore, the present invention relates to providing an oral composition in which the sour taste caused by chlorogenic acids and quinic acid is suppressed. [Means for solving the problem]

[0006] In light of the above-mentioned problems, the inventors have conducted extensive research and discovered that by adding isovaleric acid to an oral composition having a mass ratio of chlorogenic acids to quinic acid within a specific range, the sourness caused by chlorogenic acids and quinic acid can be suppressed.

[0007] That is, the present invention relates to the following 1) to 3). 1) The following components (A), (B), and (C); (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid (C) Isovaleric acid wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 or more and 0.1 or less. 2) (C) The following ingredients (A) and (B) containing isovaleric acid as the active ingredient; (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid An acidity suppressant for oral products containing the above, wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 or more and 0.1 or less. 3) The following components (A) and (B); (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid A method for suppressing the sourness of an oral product comprising the above components, wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 or more and 0.1 or less, and wherein the method for suppressing the sourness of an oral product comprises the addition of (C) isovaleric acid. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an oral composition in which the sour taste caused by chlorogenic acids and quinic acid is suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0009] [Oral Composition] The oral composition of the present invention contains chlorogenic acids as component (A). Herein, "chlorogenic acids" is a general term for ester compounds of cinnamic acid derivatives and quinic acid. From the viewpoint of easily utilizing their physiological activities, the composition preferably contains one or more selected from the group consisting of monocaffeoylquinic acid, monoferulic acid, and dicaffeoylquinic acid, and more preferably contains one or more selected from the group consisting of 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid, 3-ferulic acid, 4-ferulic acid and 5-ferulic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. Component (A) may be in the form of a salt or hydrate. The salt is not particularly limited as long as it is physiologically acceptable, and examples thereof include alkali metal salts.

[0010] As component (A), a commercially available reagent may be used, but it is also possible to use an extract of a plant that is rich in component (A). When a plant extract is used as component (A), the extraction method and extraction conditions for the plant extract are not particularly limited, and known methods can be used. The plant is not particularly limited as long as it contains component (A), and examples thereof include one or more selected from sunflower seeds, unripe apples, coffee beans, Simon leaves, pinaceae cones, pinaceae seed husks, sugarcane, nandina leaves, burdock, eggplant skin, plum fruit, coltsfoot, and grape plants. Of these, coffee beans are preferred from the viewpoint of chlorogenic acid content, etc. From the viewpoint of enhancing the physiological effects of component (A), the coffee beans are preferably one or more selected from green coffee beans and lightly roasted coffee beans, with green coffee beans being more preferred. Herein, "lightly roasted coffee beans" refers to roasted coffee beans with an L value of 30 to 60. From the viewpoint of enhancing the physiological effects of component (A), the L value of lightly roasted coffee beans is preferably 32 or more, more preferably 34 or more, even more preferably 36 or more, still more preferably 38 or more, and even more preferably 40 or more. The type and origin of the coffee beans are not particularly limited. In addition, in this specification, the "L value" refers to the brightness of roasted coffee beans measured with a colorimeter, with black being an L value of 0 and white being an L value of 100.

[0011] The content of component (A) in the oral composition of the present invention is 0.01 to 50% by mass, and from the viewpoint of enhancing the physiological effects of component (A), it is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and even more preferably 0.07% by mass or more. From the viewpoint of suppressing the sour taste derived from chlorogenic acids, it is preferably 49% by mass or less, more preferably 48% by mass or less, even more preferably 47% by mass or less, and even more preferably 45% by mass or less. The content of component (A) in the oral composition of the present invention is 0.01 to 50% by mass, preferably 0.02 to 49% by mass, more preferably 0.03 to 48% by mass, even more preferably 0.05 to 47% by mass, and even more preferably 0.07 to 45% by mass.

[0012] When the oral composition of the present invention is a solid oral composition, the content of component (A) is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.4% by mass or more, and even more preferably 0.5% by mass or more, from the viewpoint of enhancing the physiological effects of component (A). Also, from the viewpoint of suppressing the sourness derived from chlorogenic acids, it is preferably 49% by mass or less, more preferably 48% by mass or less, even more preferably 47% by mass or less, and even more preferably 45% by mass or less. The content of component (A) in the solid oral composition of the present invention is preferably 0.2 to 49% by mass, more preferably 0.3 to 48% by mass, even more preferably 0.4 to 47% by mass, and even more preferably 0.5 to 45% by mass.

[0013] When the oral composition of the present invention is a liquid oral composition, the content of component (A) is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and even more preferably 0.07% by mass or more from the viewpoint of enhancing the physiological effects of component (A), and is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, even more preferably 0.3% by mass or less, and even more preferably 0.2% by mass or less from the viewpoint of suppressing the sourness derived from chlorogenic acids. The content of component (A) in the liquid oral composition of the present invention is preferably 0.02 to 0.5% by mass, more preferably 0.03 to 0.4% by mass, even more preferably 0.05 to 0.3% by mass, and even more preferably 0.07 to 0.2% by mass. In this specification, the content of component (A) is defined based on the total amount of the above nine components. When component (A) is in the form of a salt or hydrate, the content of component (A) is expressed as a value converted to chlorogenic acids, which are free acids. The content of component (A) can be measured by a commonly known analytical method suited to the conditions of the measurement sample, for example, by liquid chromatography. 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 fit the detection range of the device, or removing impurities from the sample to fit the separation capacity of the device.

[0014] The oral composition of the present invention contains quinic acid as component (B). Quinic acid is an alicyclic organic acid found in cinchona bark, coffee beans, etc. Roasting green coffee beans hydrolyzes chlorogenic acids, increasing the amount of quinic acid. As component (B), a commercially available reagent may be used, but it is also possible to use an extract of a plant containing component (B). When a plant extract is used as component (B), the extraction method and extraction conditions for the plant extract are not particularly limited, and known methods can be used. The plant is not particularly limited as long as it contains component (B), but coffee beans are preferred. The coffee beans are preferably one or more selected from green coffee beans and lightly roasted coffee beans, and green coffee beans are more preferred.

[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 more easily enjoying the effects of the present invention, it is preferably 0.0001% by mass or more, more preferably 0.001% by mass or more, even more preferably 0.01% by mass or more, and even more preferably 0.1% by mass or more. Also from the viewpoint of more easily enjoying the effects of the present invention, it is preferably 5% by mass or less, more preferably 4% by mass or less, even more preferably 3% by mass or less, and even more preferably 2% by mass or less. The content of component (B) in the oral composition of the present invention is preferably 0.0001 to 5% by mass, more preferably 0.001 to 4% by mass, even more preferably 0.01 to 3% by mass, and even more preferably 0.1 to 2% by mass.

[0016] When the oral composition of the present invention is a solid oral composition, from the viewpoint of more easily enjoying the effects of the present invention, the content of component (B) is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more. Also from the viewpoint of more easily enjoying the effects of the present invention, it is preferably 5% by mass or less, more preferably 4% by mass or less, even more preferably 3% by mass or less, and even more preferably 2% by mass or less. The content of component (B) in the solid oral composition of the present invention is preferably 0.01 to 5% by mass, more preferably 0.03 to 4% by mass, even more preferably 0.05 to 3% by mass, and even more preferably 0.1 to 2% by mass.

[0017] When the oral composition of the present invention is a liquid oral composition, from the viewpoint of more easily enjoying the effects of the present invention, the content of component (B) is preferably 0.0001% by mass or more, more preferably 0.0005% by mass or more, even more preferably 0.001% by mass or more, and even more preferably 0.003% by mass or more. Also from the viewpoint of more easily enjoying the effects of the present invention, the content of component (B) is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, even more preferably 0.01% by mass or less, and even more preferably 0.007% by mass or less. The content of component (B) in the liquid oral composition of the present invention is preferably 0.0001 to 0.1% by mass, more preferably 0.0005 to 0.05% by mass, even more preferably 0.001 to 0.01% by mass, and even more preferably 0.003 to 0.007% by mass. 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.

[0018] In the oral composition of the present invention, the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 to 0.1, and from the viewpoint of more easily enjoying the effects of the present invention, it is preferably 0.02 or more, more preferably 0.03 or more, and even more preferably 0.04 or more, and also from the viewpoint of more easily enjoying the effects of the present invention, it is preferably 0.09 or less, more preferably 0.08 or less, and even more preferably 0.07 or less. The mass ratio of component (A) to component (B) [(B) / (A)] in the present invention is 0.01 to 0.1, preferably 0.02 to 0.09, more preferably 0.03 to 0.08, and even more preferably 0.04 to 0.07.

[0019] The oral composition of the present invention contains isovaleric acid as component (C). Isovaleric acid is a branched fatty acid having five carbon atoms. In the present invention, it is preferable to contain component (C) in an oral composition in which the mass ratio of component (A) chlorogenic acids to component (B) quinic acid is within a specific range, so that the mass ratio of component (C) to component (A) is within a specific range, thereby suppressing the sharp sourness that occurs when the chlorogenic acids and quinic acid are combined. As component (C), a commercially available reagent may be used, but it is also possible to use an extract of a plant containing component (C). When a plant extract is used as component (C), the extraction method and extraction conditions for the plant extract are not particularly limited, and known methods can be used. The plant is not particularly limited as long as it contains component (C), but coffee beans are preferred. The coffee beans are preferably one or more selected from green coffee beans and lightly roasted coffee beans, and green coffee beans are more preferred.

[0020] The content of component (C) in the oral composition of the present invention can be appropriately selected as long as the mass ratio [(C) / (A)] falls within the range described below, but from the viewpoint of suppressing the sourness due to chlorogenic acids and quinic acid, it is preferably 0.001 mass ppm or more, more preferably 0.01 mass ppm or more, even more preferably 0.2 mass ppm or more, and even more preferably 0.7 mass ppm or more, and from the viewpoint of flavor, it is preferably 10 mass ppm or less, more preferably 8 mass ppm or less, even more preferably 7 mass ppm or less, and even more preferably 5 mass ppm or less. The content of component (C) in the oral composition of the present invention is preferably 0.001 to 10 mass ppm, more preferably 0.01 to 8 mass ppm, even more preferably 0.2 to 7 mass ppm, and even more preferably 0.7 to 5 mass ppm.

[0021] When the oral composition of the present invention is a solid oral composition, from the viewpoint of suppressing the sourness due to chlorogenic acids and quinic acid, the content of component (C) is preferably 0.05 mass ppm or more, more preferably 0.3 mass ppm or more, even more preferably 0.7 mass ppm or more, and even more preferably 2 mass ppm or more, and from the viewpoint of flavor, it is preferably 10 mass ppm or less, more preferably 8 mass ppm or less, even more preferably 7 mass ppm or less, and even more preferably 5 mass ppm or less. The content of component (C) in the solid oral composition of the present invention is preferably 0.05 to 10 mass ppm, more preferably 0.3 to 8 mass ppm, even more preferably 0.7 to 7 mass ppm, and even more preferably 2 to 5 mass ppm.

[0022] When the oral composition of the present invention is a liquid oral composition, from the viewpoint of suppressing the sourness due to chlorogenic acids and quinic acid, the content of component (C) is preferably 0.001 mass ppm or more, more preferably 0.005 mass ppm or more, even more preferably 0.01 mass ppm or more, and even more preferably 0.02 mass ppm or more, and from the viewpoint of flavor, it is preferably 1 mass ppm or less, more preferably 0.5 mass ppm or less, even more preferably 0.1 mass ppm or less, and even more preferably 0.05 mass ppm or less. The content of component (C) in the liquid oral composition of the present invention is preferably 0.001 to 1 mass ppm, more preferably 0.005 to 0.5 mass ppm, even more preferably 0.01 to 0.1 mass ppm, and even more preferably 0.02 to 0.05 mass ppm. The content of component (C) can be measured by any commonly known analytical method suited to the conditions of the sample, such as GC, GC / MS, or HPLC. Analysis can also be outsourced to a third-party organization. GC / MS analysis can be outsourced to, for example, the Japan Food Research Center Foundation, and HPLC analysis can be outsourced to, for example, Shimadzu Techno Research Corporation.

[0023] In order to suppress the sourness caused by chlorogenic acids and quinic acid, the oral composition of the present invention has a mass ratio of component (A) to component (C) [(C) / (A)] of 0.3×10 -5 ~100×10 -5 From the viewpoint of suppressing the sourness caused by chlorogenic acids and quinic acid, the mass ratio of component (A) to component (C) [(C) / (A)] is preferably 1×10 -5 More than 1.4 × 10 is preferable. -5 More than 2.4 × 10 is more preferable. -5 More preferably, 5 x 10 -5 The above is even more preferable, and from the viewpoint of flavor, 50×10 -5 Less than 30 x 10 is preferable. -5 Less than 25×10 is preferable. -5 Less than 15 x 10 is more preferable. -5The mass ratio of component (A) to component (C) [(C) / (A)] in the present invention is preferably 0.3×10 -5 ~100×10 -5 and more preferably 1×10 -5 ~50×10 -5 and more preferably 1.4 × 10 -5 ~30×10 -5 and even more preferably 2.4×10 -5 ~25×10 -5 and even more preferably 5×10 -5 ~15×10 -5 is.

[0024] The mass ratio of component (B) to component (C) [(C) / (B)] in the oral composition of the present invention is 3×10 -5 More than 7×10 is preferable. -5 More than 10x10 is preferable. -5 More preferably, 40×10 -5 More than 1000×10 -5 Less than 900 x 10 is preferable. -5 Less than 800×10 is preferable. -5 More preferably, 600 x 10 -5 The mass ratio of component (B) to component (C) [(C) / (B)] in the present invention is preferably 3×10 -5 ~1000×10 -5 and more preferably 7×10 -5 ~900×10 -5 and more preferably 10×10 -5 ~800×10 -5 and even more preferably 40×10 -5 ~600×10 -5 is.

[0025] Furthermore, from the viewpoint of suppressing the sourness caused by chlorogenic acids and quinic acid, the oral composition of the present invention preferably contains 2,5-dimethyl-4-hydroxy-3(2H)-furanone as component (D). 2,5-Dimethyl-4-hydroxy-3(2H)-furanone, also known as Furaneol (registered trademark), is known as an aroma component of strawberries, pineapples, and the like. In the present invention, it has been discovered that when an oral composition having a specific mass ratio of component (A) chlorogenic acids to component (B) quinic acid is contained in combination with component (C), the sourness caused by the chlorogenic acids and quinic acid can be further suppressed. Component (D) may be a commercially available reagent, or a plant extract containing component (D) may be used. It may also be synthesized by organic synthesis. When a plant extract is used as component (D), the extraction method and conditions for the plant extract are not particularly limited, and known methods can be used. The plant is not particularly limited as long as it contains component (D).

[0026] The content of component (D) in the oral composition of the present invention is preferably 0.01 ppm by mass or more, more preferably 0.05 ppm by mass or more, even more preferably 0.1 ppm by mass or more, and even more preferably 1% by mass or more, from the viewpoint of suppressing the sourness due to chlorogenic acids and quinic acid, and from the viewpoint of flavor, it is preferably 50 ppm by mass or less, more preferably 30 ppm by mass or less, even more preferably 20 ppm by mass or less, and even more preferably 13 ppm by mass or less. The content of component (D) in the oral composition of the present invention is preferably 0.01 to 50 ppm by mass, more preferably 0.05 to 30 ppm by mass, even more preferably 0.1 to 20 ppm by mass, and even more preferably 1 to 13 ppm by mass. The content of component (D) 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.

[0027] The mass ratio of component (A) to component (D) in the oral composition of the present invention [(D) / (A)] is 0.05×10 -5 More than 0.1 × 10 is preferable. -5 More preferably, 0.5 × 10 -5 More preferably, 5 x 10 -5 The upper limit is not particularly limited, but from the same viewpoint, it is preferably 50×10 -5 Less than 25×10 is preferable. -5 Less than 15×10 is preferable. -5 The following is even more preferable: 12 x 10 -5 The mass ratio of component (A) to component (D) [(D) / (A)] in the present invention is preferably 0.05×10 -5 ~50×10 -5 and more preferably 0.1 × 10 -5 ~25×10 -5 and more preferably 0.5 × 10 -5 ~15×10 -5 and even more preferably 5×10 -5 ~12×10 -5 is.

[0028] The mass ratio of component (C) to component (D) [(D) / (C)] in the oral composition of the present invention is preferably 0.01 or more, more preferably 0.1 or more, and even more preferably 1 or more, from the viewpoint of suppressing the sourness caused by chlorogenic acids and quinic acid, and from the same viewpoint, is preferably 50 or less, more preferably 30 or less, even more preferably 10 or less, and even more preferably 5 or less. The mass ratio of component (C) to component (D) [(D) / (C)] in the present invention is preferably 0.01 to 50, more preferably 0.1 to 30, even more preferably 1 to 10, and even more preferably 1 to 5.

[0029] In addition to the above components (A) to (D), 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., within the range that does not impair the effects of the present invention. The content of the additives can be appropriately set within the range that does not impair the object of the present invention.

[0030] 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.

[0031] The oral composition of the present invention may be in a suitable form, such as a solid or liquid, at room temperature (20° C.±15° C.) Suitable embodiments of the oral composition of the present invention include, for example, a solid oral composition and a liquid oral composition.

[0032] When the oral composition of the present invention contains a specific amount or more of furfuryl mercaptan, the roasted odor of furfuryl mercaptan may mask the flavor of the oral composition, thereby preventing the problems of the present invention from occurring. Therefore, the content of furfuryl mercaptan in the oral composition of the present invention is preferably less than 0.00006% by mass, more preferably less than 0.00003% by mass, even more preferably less than 0.00001% by mass, even more preferably less than 0.000004% by mass, even more preferably less than 0.000001% by mass, and most preferably substantially free. The effects of the present invention are particularly effective with such oral compositions. Herein, the term "substantially free" encompasses not only the complete absence of furfuryl mercaptan in the oral composition, but also a concentration below the detection limit. The content of furfuryl mercaptan can be measured by a commonly known analytical method appropriate to the conditions of the sample, such as GC / MS. Specifically, it is possible to use the method described in Japanese Patent No. 6392966. During measurement, the sample may be subjected to appropriate treatment as necessary, 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 capacity of the device.

[0033] Furthermore, when the oral composition of the present invention is an oral composition made from roasted coffee beans having an L value of less than 30 as an ingredient, the flavor of the oral composition may be masked by the roasted odor of the roasted coffee beans, and therefore the present invention is directed to oral compositions excluding oral compositions made from roasted coffee beans as an ingredient, preferably containing roasted coffee beans having an L value of less than 30, more preferably less than 32, even more preferably less than 34, still more preferably less than 36, even more preferably less than 38, and especially preferably less than 40. Note that the roasted coffee beans may be those from which 90% or more of the caffeine has been removed.

[0034] 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.

[0035] Examples of the solid oral composition of the present invention include solid foods, pharmaceuticals, and quasi-drugs. Specific examples include confectioneries such as candy, lollipops, gummies, chocolates, 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.

[0036] 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.

[0037] 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.

[0038] 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 components (A) to (C) and, if necessary, other components, so that the content of component (A) and the mass ratio of component (A) to component (B) [(B) / (A)] fall within the above-mentioned ranges. The order of mixing components (A) to (C) 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.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] From the viewpoint of flavor, the pH (20°C) of the RTD beverage composition is preferably 2 or higher, more preferably 2.5 or higher, even more preferably 2.7 or higher, and preferably 7 or lower, more preferably 6.7 or lower, even more preferably 6.5 or lower. The pH is measured with a pH meter at a temperature adjusted to 20°C.

[0045] 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, 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.

[0046] 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.

[0047] 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).

[0048] 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 components (A) to (C) and, if necessary, 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 components (A) to (C) 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, and soy milk, and the temperature of the liquid does not matter.

[0049] [Acidity suppressing agent and acidity suppressing method] The sourness suppressant and sourness suppression method of the present invention contain (C) isovaleric acid as an active ingredient and are used exclusively for suppressing the sourness of oral products containing 0.01 to 50 mass% of (A) chlorogenic acids and (B) quinic acid, with the mass ratio of component (A) to component (B) [(B) / (A)] being 0.01 to 0.1. The specific compositions of (A) chlorogenic acids, (B) quinic acid, and (C) isovaleric acid are as described above. The sourness suppressant and sourness suppression method of the present invention can be achieved by allowing (A) chlorogenic acids, (B) quinic acid, and (C) isovaleric acid to coexist. From the viewpoint of sourness suppression, the mass ratio of (A) chlorogenic acids to (C) isovaleric acid [(C) / (A)] is 0.3 × 10 -5 ~100×10 -5 It is preferable that: The preferred ranges of the contents of component (A), component (B) and component (C) in the oral product and the mass ratios between the components are as explained above.

[0050] The oral product is not particularly limited as long as it can be orally ingested, and may be in a liquid or solid form. Examples include foods and beverages, pharmaceuticals, and quasi-drugs containing component (A) and component (B). Among these, foods and beverages are preferred. Examples of the food and drink include a beverage or instant beverage containing component (A) and component (B), and a food containing component (A) and (B). The food and drink can be produced according to a conventional method depending on the type of food and drink.

[0051] In order to further reduce the sourness of the oral product, (C) isovaleric acid may be coexisted with (D) 2,5-dimethyl-4-hydroxy-3(2H)-furanone. The content of component (D) and the mass ratio between the components are as described above.

[0052] 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.

[0053] In relation to the above-described embodiment, the present invention further discloses the following aspects.

[0054] <1> The following components (A), (B) and (C); (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid (C) Isovaleric acid wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 or more and 0.1 or less.

[0055] <2> The origin of the component (A) chlorogenic acids is one or more selected from green coffee beans and lightly roasted coffee beans, <1> The oral composition described above. <3> Lightly roasted coffee beans have an L value of 30 or more and 60 or less. <2> The oral composition described above. <4> The L value of the lightly roasted coffee beans is preferably 32 or more, more preferably 34 or more, even more preferably 36 or more, still more preferably 38 or more, and even more preferably 40 or more. <2> The oral composition described above. <5> The content of component (A) chlorogenic acids is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, still more preferably 0.07% by mass or more, and is preferably 49% by mass or less, more preferably 48% by mass or less, even more preferably 47% by mass or less, and still more preferably 45% by mass or less. <1> ~ <4> 10. The oral composition according to claim 9, wherein <6> The content of component (A) chlorogenic acids is preferably 0.02 to 49 mass%, more preferably 0.03 to 48 mass%, even more preferably 0.05 to 47 mass%, and still more preferably 0.07 to 45 mass%. <1> ~ <4> 10. The oral composition according to claim 9, wherein <7> The content of component (B) quinic acid is preferably 0.0001% by mass or more, more preferably 0.001% by mass or more, even more preferably 0.01% by mass or more, still more preferably 0.1% by mass or more, and is preferably 5% by mass or less, more preferably 4% by mass or less, even more preferably 3% by mass or less, and still more preferably 2% by mass or less. <1> ~ <6> 10. The oral composition according to claim 9, wherein <8> The content of component (B) quinic acid is preferably 0.0001 to 5 mass%, more preferably 0.001 to 4 mass%, even more preferably 0.01 to 3 mass%, and still more preferably 0.1 to 2 mass%. <1> ~ <6> 10. The oral composition according to claim 9, wherein <9> the mass ratio of component (A) to component (B) [(B) / (A)] is preferably 0.02 or more, more preferably 0.03 or more, even more preferably 0.04 or more, and is preferably 0.09 or less, more preferably 0.08 or less, even more preferably 0.07 or less; <1> ~ <8> 10. The oral composition according to claim 9, wherein <10> The mass ratio of component (A) to component (B) [(B) / (A)] is preferably 0.02 to 0.09, more preferably 0.03 to 0.08, and even more preferably 0.04 to 0.07. <1> ~ <8> 10. The oral composition according to claim 9, wherein <11> The content of component (C) isovaleric acid is preferably 0.001 ppm by mass or more, more preferably 0.01 ppm by mass or more, even more preferably 0.2 ppm by mass or more, still more preferably 0.7 ppm by mass or more, and is preferably 10 ppm by mass or less, more preferably 8 ppm by mass or less, even more preferably 7 ppm by mass or less, and still more preferably 5 ppm by mass or less. <1> ~ <10> 10. The oral composition according to claim 9, wherein <12> The content of component (C) isovaleric acid is preferably 0.001 to 10 ppm by mass, more preferably 0.01 to 8 ppm by mass, even more preferably 0.2 to 7 ppm by mass, and still more preferably 0.7 to 5 ppm by mass. <1> ~ <10> 10. The oral composition according to claim 9, wherein <13> The mass ratio of component (A) to component (C) [(C) / (A)] is preferably 0.3×10 -5 or more, more preferably 1×10 -5 More preferably, 1.4 × 10 -5 More preferably, 2.4 × 10 -5 More preferably, 5×10 -5 or more, and preferably 100×10 -5 Less than or equal to 50×10 -5 Below, more preferably 30 × 10 -5 Below, even more preferably 25 × 10 -5 More preferably, 15×10 -5 Below is the <1> ~ <12> 10. The oral composition according to claim 9, wherein <14> The mass ratio of component (A) to component (C) [(C) / (A)] is preferably 0.3×10 -5 ~100×10 -5 and more preferably 1×10 -5 ~50×10 -5 and more preferably 1.4 × 10 -5 ~30×10 -5 and even more preferably 2.4×10 -5 ~25×10 -5 and even more preferably 5×10 -5 ~15×10 -5 That is, <1> ~ <12> 10. The oral composition according to claim 9, wherein <15> The mass ratio of component (B) to component (C) [(C) / (B)] is preferably 3×10 -5 More preferably, 7×10 -5 More preferably, 10×10 -5 More preferably, 40×10 -5 or more, and preferably 1000×10 -5Less than or equal to 900×10 -5 Below, more preferably 800 × 10 -5 More preferably, 600×10 -5 Below is the <1> ~ <14> 10. The oral composition according to claim 9, wherein <16> The mass ratio of component (B) to component (C) [(C) / (B)] is preferably 3×10 -5 ~1000×10 -5 and more preferably 7×10 -5 ~900×10 -5 and more preferably 10×10 -5 ~800×10 -5 and even more preferably 40×10 -5 ~600×10 -5 That is, <1> ~ <14> 10. The oral composition according to claim 9, wherein <17> Further, it contains 2,5-dimethyl-4-hydroxy-3(2H)-furanone as component (D), <1> ~ <16> 10. The oral composition according to claim 9, wherein <18> The content of component (D) is preferably 0.01 ppm by mass or more, more preferably 0.05 ppm by mass or more, even more preferably 0.1 ppm by mass or more, still more preferably 1% by mass or more, and is preferably 50 ppm by mass or less, more preferably 30 ppm by mass or less, even more preferably 20 ppm by mass or less, and still more preferably 13 ppm by mass or less. <17> The oral composition described above. <19> The content of component (D) is preferably 0.01 to 50 ppm by mass, more preferably 0.05 to 30 ppm by mass, even more preferably 0.1 to 20 ppm by mass, and still more preferably 1 to 13 ppm by mass. <17> The oral composition described above. <20> The mass ratio of component (A) to component (D) [(D) / (A)] is preferably 0.05×10 -5 or more, more preferably 0.1 × 10 -5 More preferably, 0.5 × 10 -5 More preferably, 5×10 -5 or more, and preferably 50×10 -5 Less than or equal to 25 × 10 -5Below, more preferably 15 × 10 -5 More preferably, 12×10 -5 Below is the <17> ~ <19> 10. The oral composition according to claim 9, wherein <21> The mass ratio of component (A) to component (D) [(D) / (A)] is preferably 0.05×10 -5 ~50×10 -5 and more preferably 0.1 × 10 -5 ~25×10 -5 and more preferably 0.5 × 10 -5 ~15×10 -5 and even more preferably 5×10 -5 ~12×10 -5 That is, <17> ~ <19> 10. The oral composition according to claim 9, wherein <22> The mass ratio of component (C) to component (D) [(D) / (C)] is preferably 0.01 or more, more preferably 0.1 or more, even more preferably 1 or more, and is preferably 50 or less, more preferably 30 or less, even more preferably 10 or less, and still more preferably 5 or less. <17> ~ <21> 10. The oral composition according to claim 9, wherein <23> The mass ratio of component (C) to component (D) [(D) / (C)] is preferably 0.01 to 50, more preferably 0.1 to 30, even more preferably 1 to 10, and still more preferably 1 to 5. <17> ~ <21> 10. The oral composition according to claim 9, wherein <24> The content of furfuryl mercaptan is preferably less than 0.00006% by mass, more preferably less than 0.00003% by mass, even more preferably less than 0.00001% by mass, still more preferably less than 0.000004% by mass, even more preferably less than 0.000001% by mass, and especially preferably substantially free of furfuryl mercaptan. <11> ~ <23> 10. The oral composition according to claim 9, wherein <25> Preferably, the L value is less than 30, more preferably less than 32, even more preferably less than 34, even more preferably less than 36, even more preferably less than 38, and especially preferably less than 40. <1> ~ <24> 10. The oral composition according to claim 9, wherein

[0056] <26> A solid oral composition, <1> ~ <25> 10. The oral composition according to claim 9, wherein <27> The content of component (A) is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.4% by mass or more, still more preferably 0.5% by mass or more, and is preferably 49% by mass or less, more preferably 48% by mass or less, even more preferably 47% by mass or less, and still more preferably 45% by mass or less. <26> 1. A solid oral composition according to claim 1. <28> The content of component (A) is preferably 0.2 to 49 mass%, more preferably 0.3 to 48 mass%, even more preferably 0.4 to 47 mass%, and still more preferably 0.5 to 45 mass%. <26> 1. A solid oral composition according to claim 1. <29> The content of component (B) is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and is preferably 5% by mass or less, more preferably 4% by mass or less, even more preferably 3% by mass or less, and still more preferably 2% by mass or less. <26> ~ <28> 10. The solid oral composition according to claim 9, wherein <30> The content of component (B) is preferably 0.01 to 5 mass%, more preferably 0.03 to 4 mass%, even more preferably 0.05 to 3 mass%, and still more preferably 0.1 to 2 mass%. <26> ~ <28> 10. The solid oral composition according to claim 9, wherein <31> The content of component (C) is preferably 0.05 ppm by mass or more, more preferably 0.3 ppm by mass or more, even more preferably 0.7 ppm by mass or more, still more preferably 2 ppm by mass or more, and is preferably 10 ppm by mass or less, more preferably 8 ppm by mass or less, even more preferably 7 ppm by mass or less, and still more preferably 5 ppm by mass or less. <26> ~ <30> 10. The solid oral composition according to claim 9, wherein <32> The content of component (C) is preferably 0.05 to 10 ppm by mass, more preferably 0.3 to 8 ppm by mass, even more preferably 0.7 to 7 ppm by mass, and still more preferably 2 to 5 ppm by mass. <26> ~ <30> 10. The solid oral composition according to claim 9, wherein <33> The form is powder, granules, tablets, bars, plates or blocks. <26> ~ <32> 10. The solid oral composition according to claim 9, wherein <34> the composition is an instant beverage composition; <26> ~ <33> 10. The solid oral composition according to claim 9, wherein

[0057] <35> A liquid oral composition, <1> ~ <25> 10. The oral composition according to claim 9, wherein <36> The content of component (A) is preferably 0.02% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, still more preferably 0.07% by mass or more, and is preferably 0.5% by mass or less, more preferably 0.4% by mass or less, even more preferably 0.3% by mass or less, and still more preferably 0.2% by mass or less. <35> The liquid oral composition according to claim 1. <37> The content of component (A) is preferably 0.02 to 0.5 mass%, more preferably 0.03 to 0.4 mass%, even more preferably 0.05 to 0.3 mass%, and still more preferably 0.07 to 0.2 mass%. <35> The liquid oral composition according to claim 1. <38> The content of component (B) is preferably 0.0001% by mass or more, more preferably 0.0005% by mass or more, even more preferably 0.001% by mass or more, still more preferably 0.003% by mass or more, and is preferably 0.1% by mass or less, more preferably 0.05% by mass or less, even more preferably 0.01% by mass or less, and still more preferably 0.007% by mass or less. <35> ~ <37> The liquid oral composition according to any one of the preceding claims. <39> The content of component (B) is preferably 0.0001 to 0.1 mass%, more preferably 0.0005 to 0.05 mass%, even more preferably 0.001 to 0.01 mass%, and still more preferably 0.003 to 0.007 mass%. <35> ~ <37> The liquid oral composition according to any one of the preceding claims. <40> The content of component (C) is preferably 0.001 ppm by mass or more, more preferably 0.005 ppm by mass or more, even more preferably 0.01 ppm by mass or more, more preferably 0.02 ppm by mass or more, and is preferably 1 ppm by mass or less, more preferably 0.5 ppm by mass or less, even more preferably 0.1 ppm by mass or less, and still more preferably 0.05 ppm by mass or less. <35> ~ <39> The liquid oral composition according to any one of the preceding claims. <41> The content of component (C) is preferably 0.001 to 1 ppm by mass, more preferably 0.005 to 0.5 ppm by mass, even more preferably 0.01 to 0.1 ppm by mass, and still more preferably 0.02 to 0.05 ppm by mass. <35> ~ <39> The liquid oral composition according to any one of the preceding claims. <42> The form is liquid, concentrated liquid, gel or jelly. <35> ~ <41> The liquid oral composition according to any one of the preceding claims.

[0058] <43> The following components (A), (B), (C) and (D); (A) Chlorogenic acids 0.01 to 50% by mass (B) Quinic acid (C) Isovaleric acid (D) 2,5-Dimethyl-4-hydroxy-3(2H)-furanone wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 to 0.1; The mass ratio of component (A) to component (C) [(C) / (A)] is 1×10 -5 ~50×10 -5 and The mass ratio of component (A) to component (D) [(D) / (A)] is 0.05 × 10 -5 ~50×10 -5 An oral composition comprising: <44> The following components (A), (B), (C) and (D); (A) Chlorogenic acids 0.2 to 49 mass% (B) Quinic acid 0.01 to 5% by mass (C) Isovaleric acid 0.3~8 mass ppm (D) 2,5-dimethyl-4-hydroxy-3(2H)-furanone 0.05 to 30 ppm by mass wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 to 0.1. <45> The following components (A), (B), (C) and (D); (A) Chlorogenic acids 0.02 to 0.5 mass% (B) Quinic acid 0.0001 to 0.1% by mass (C) Isovaleric acid 0.005~0.5 mass ppm (D) 2,5-dimethyl-4-hydroxy-3(2H)-furanone 0.05 to 30 ppm by mass wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 to 0.1.

[0059] <46> (C) The following ingredients (A) and (B) containing isovaleric acid as an active ingredient; (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid An acidity suppressant for oral products containing the above, wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 or more and 0.1 or less. <47> (C) Use of isovaleric acid, comprising the following components (A) and (B): (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid and a mass ratio of component (A) to component (B) [(B) / (A)] of 0.01 or more and 0.1 or less, for suppressing the sourness of an oral product containing the compound. <48> The following components (A) and (B): (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid (C) Isovaleric acid used to suppress the sourness of an oral product containing the above compound and having a mass ratio of component (A) to component (B) [(B) / (A)] of 0.01 or more and 0.1 or less. <49> The following components (A) and (B): (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid A method for suppressing the sourness of an oral product comprising the above components, wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 or more and 0.1 or less, and wherein the method for suppressing the sourness of an oral product comprises the addition of (C) isovaleric acid. [Example]

[0060] (1) Analysis of chlorogenic acids The analytical equipment used was HPLC. The model numbers of the components of the equipment are as follows: UV-VIS detector: SPD-20A (Shimadzu Corporation) Column oven: CTO-20AC (Shimadzu Corporation) Pump: LC-20AD (Shimadzu Corporation) Autosampler: SIL-20AC (Shimadzu Corporation) Column: Cadenza CD-C18, inner diameter 4.6 mm, length 150 mm, particle size 3 μm (Intact)

[0061] The analysis conditions were as follows: Sample injection volume: 10 μL ·Flow rate: 1.0mL / min UV-VIS detector wavelength: 325nm Column oven temperature setting: 35℃ Eluent A: 50 mM acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution Eluent B: Acetonitrile

[0062] Concentration gradient conditions (volume%) Time Eluent A Eluent B 0.0 minutes 100% 0% 10.0 minutes 100% 0% 15.0 minutes 95% 5% 20.0 minutes 95% 5% 22.0 minutes 92% 8% 50.0 minutes 92% 8% 52.0 minutes 10% 90% 60.0 minutes 10% 90% 60.1 minutes 100% 0% 70.0 minutes 100% 0%

[0063] 3-Caffeoylquinic acid: 5.3 min 5-Caffeoylquinic acid: 8.8 min 4-Caffeoylquinic acid: 11.6 min 3-Ferulacinic acid: 13.0 min 5-Ferulacinic acid: 19.9 min 4-Ferulacinic acid: 21.0 min 3,4-dicaffeoylquinic acid: 36.6 min 3,5-dicaffeoylquinic acid: 37.4 min 4,5-dicaffeoylquinic acid: 44.2 min From the area % determined here, the content (mass %) of chlorogenic acids was calculated using 5-caffeoylquinic acid (Tokyo Chemical Industry Co., Ltd.) as a standard substance.

[0064] (2) Analysis of quinic acid Quinic acid was measured using high performance liquid chromatography. The analytical instrument conditions are as follows: Model: LC-10AD (Shimadzu Corporation) Detector: UV-visible spectrophotometer SPD-6AV (Shimadzu Corporation) Column: TSKGEL OApak, φ7.8 mm x 300 mm (Tosoh Corporation) Column temperature: 40℃ Mobile phase: 0.75mmol / L sulfuric acid Reaction solution: Contains 0.2 mmol / L bromthymol blue 15mmol / L disodium hydrogen phosphate solution Measurement wavelength: 445nm Flow rate: Mobile phase 0.8 mL / min, reaction solution 0.8 mL / min

[0065] (3) Analysis of isovaleric acid Isovaleric acid was analyzed using the GC method described in the "Fatty Acids and Cholesterol" section of the Analysis Manual for the 2015 Edition (7th revision) of the Standard Tables of Food Composition in Japan.

[0066] (4) Analysis of 2,5-dimethyl-4-hydroxy-3(2H)-furanone 2,5-Dimethyl-4-hydroxy-3(2H)-furanone was analyzed using headspace SPME GC-MS. 10 mL of the sample solution 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) The quantification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone was carried out using the ion peak area at a mass-to-charge ratio of 128 by the standard addition method in which a standard solution of known concentration was added to the sample.

[0067] Examples 1 to 7 and Comparative Example 1 The components shown in Table 1 were mixed uniformly to obtain a powdered solid composition. The obtained powdered solid composition was analyzed and subjected to a sensory evaluation. The results are shown in Table 1.

[0068] [Sensory evaluation 1] A sensory test was conducted by four expert panelists to evaluate the sourness of 1 g of the powdered solid composition 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 sourness. The average scores of the expert panelists were then calculated.

[0069] Acidity evaluation criteria The sourness was evaluated based on the intensity of the sharp sourness felt by chlorogenic acid and quinic acid when the powdery solid composition was placed in the mouth, and was scored from 1 to 6 according to the following criteria. The specific evaluation criteria are shown in Table 1. Rating 1: Strong sharp sourness 2: Sharp sourness 3: Slightly sharp acidity 4: I feel a sharp sourness, but it's not bothersome. 5: Almost no sharp acidity 6: No sharp acidity

[0070] [Table 1]

[0071] Examples 8 to 12 and Comparative Example 2 The components shown in Table 2 were mixed uniformly to obtain a powdered solid composition. The obtained powdered solid composition was analyzed and subjected to a sensory evaluation. The results are shown in Table 2.

[0072] [Sensory evaluation 2] A sensory test was conducted by four expert panelists to evaluate the sourness of 1 g of the powdered solid composition 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 sourness. The average scores of the expert panelists were then calculated.

[0073] Acidity evaluation criteria The sourness was evaluated based on the intensity of the sharp sourness felt by chlorogenic acid and quinic acid when the powdery solid composition was placed in the mouth, and was scored from 1 to 6 according to the following criteria. The specific evaluation criteria are shown in Table 2. Rating 1: Strong sharp sourness 2: Sharp sourness 3: Slightly sharp acidity 4: I feel a sharp sourness, but it's not bothersome. 5: Almost no sharp acidity 6: No sharp acidity

[0074] [Table 2]

[0075] Examples 13 to 15 and Comparative Example 3 The components shown in Table 3 were mixed uniformly to obtain a powdered solid composition. The obtained powdered solid composition was analyzed and subjected to a sensory evaluation. The results are shown in Table 3.

[0076] [Sensory evaluation 3] A sensory test was conducted by four expert panelists to evaluate the sourness of 1 g of the powdered solid composition 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 sourness. The average scores of the expert panelists were then calculated.

[0077] Acidity evaluation criteria The sourness was evaluated based on the intensity of the sharp sourness felt by chlorogenic acid and quinic acid when the powdery solid composition was placed in the mouth, and was scored from 1 to 4 according to the following criteria. The specific evaluation criteria are shown in Table 3. Rating 1: Strong sharp sourness 2: Sharp sourness 3: Slightly sharp acidity 4: I feel a sharp sourness, but it's not bothersome.

[0078] [Table 3]

[0079] Examples 16 to 18 and Comparative Example 4 The components shown in Table 4 were mixed uniformly to obtain a powdered solid composition. The obtained powdered solid composition was analyzed and subjected to a sensory evaluation. The results are shown in Table 4.

[0080] [Sensory evaluation 4] A sensory test was conducted by four expert panelists to evaluate the sourness of 1 g of the powdered solid composition 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 sourness. The average scores of the expert panelists were then calculated.

[0081] Acidity evaluation criteria The sourness was evaluated based on the intensity of the sharp sourness felt by chlorogenic acid and quinic acid when the powdered solid composition was placed in the mouth, and was scored from 1 to 6 according to the following criteria. The specific evaluation criteria are shown in Table 4. Rating 1: Strong sharp sourness 2: Sharp sourness 3: Slightly sharp acidity 4: I feel a sharp sourness, but it's not bothersome. 5: Almost no sharp acidity 6: No sharp acidity

[0082] [Table 4]

[0083] Examples 19 to 21 and Comparative Example 5 Each component shown in Table 5 was dissolved in 100 mL of ion-exchanged water to obtain a beverage composition. The resulting beverage composition was analyzed and subjected to a sensory evaluation. The results are shown in Table 5.

[0084] [Sensory evaluation 5] A sensory test was conducted by four expert panelists to evaluate the sourness perceived when consuming 20 mL of the beverage 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 sourness. The average scores of the expert panelists were then calculated.

[0085] Acidity evaluation criteria The sourness was evaluated based on the intensity of the sharp sourness felt by chlorogenic acid and quinic acid when the beverage composition was placed in the mouth, and was scored from 1 to 6 according to the following criteria. The specific evaluation criteria are shown in Table 5. Rating 1: Strong sharp sourness 2: Sharp sourness 3: Slightly sharp acidity 4: I feel a sharp sourness, but it's not bothersome. 5: Almost no sharp acidity 6: No sharp acidity

[0086] [Table 5]

[0087] Examples 22 to 24 and Comparative Example 6 The components shown in Table 6 were uniformly mixed to obtain a powdered solid composition. The obtained powdered solid composition was analyzed and subjected to a sensory evaluation. The sensory evaluation was performed using the criteria in [Sensory Evaluation 1]. The results are shown in Table 6.

[0088] [Table 6]

[0089] Examples 25 to 27 and Comparative Example 7 The components shown in Table 7 were uniformly mixed to obtain a powdered solid composition. The obtained powdered solid composition was analyzed and subjected to a sensory evaluation. The sensory evaluation was performed using the criteria in [Sensory Evaluation 1]. The results are shown in Table 7.

[0090] [Table 7]

[0091] Examples 28 to 30 and Comparative Example 8 The components shown in Table 8 were uniformly mixed to obtain a powdered solid composition. The obtained powdered solid composition was analyzed and subjected to a sensory evaluation. The sensory evaluation was performed using the criteria in [Sensory Evaluation 1]. The results are shown in Table 8.

[0092] [Table 8]

[0093] Examples 31 to 33 The components shown in Table 9 were uniformly mixed to obtain a powdered solid composition. The obtained powdered solid composition was analyzed and subjected to a sensory evaluation. The sensory evaluation was performed using the criteria in [Sensory Evaluation 1]. The results are shown in Table 9. The results of Examples 1 and 7 and Comparative Example 1 are also shown below.

[0094] [Table 9]

[0095] Example 34 The components shown in Table 10 were uniformly mixed to obtain a powdered solid composition. The obtained powdered solid composition was analyzed and subjected to a sensory evaluation. The sensory evaluation was performed using the criteria of [Sensory Evaluation 3]. The results are shown in Table 10. The results of Examples 13 and 15 and Comparative Example 3 are also shown below.

[0096] [Table 10]

[0097] Example 35 The components shown in Table 11 were uniformly mixed to obtain a powdered solid composition. The obtained powdered solid composition was analyzed and subjected to a sensory evaluation. The sensory evaluation was performed using the criteria in [Sensory Evaluation 5]. The results are shown in Table 11. The results of Examples 19 and 21 and Comparative Example 5 are also shown below.

[0098] [Table 11]

[0099] Example 36 and Comparative Example 9 A powder mixture was prepared by uniformly mixing the components shown in Table 12. Next, 6 parts by mass of ethanol (special grade; 99.5%) was added to 100 parts by mass of the powder mixture and kneaded until uniformly distributed. The kneaded powder mixture was sieved through a wire mesh with a pore size of 22. The sieved material was spread out on a metal tray so as not to overlap, and left to dry 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 obtained granular oral composition was analyzed and subjected to sensory evaluation.

[0100] [Sensory evaluation 6] A panel of three experts discussed and determined whether the sourness experienced when 1 g of the granular oral composition obtained in Example 36 was taken in the oral cavity was reduced compared to the sourness experienced when 1 g of the granular oral composition obtained in Comparative Example 9 was taken in the oral cavity. As a result, the oral composition of Example 36 had a reduced sharp sourness caused by chlorogenic acid and quinic acid compared to the oral composition of Comparative Example 9.

[0101] [Table 12]

[0102] Example 37 and Comparative Example 10 A powder mixture was prepared by uniformly mixing the components shown in Table 13. 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 composition was analyzed and subjected to a sensory evaluation.

[0103] [Sensory evaluation 7] A panel of three experts discussed and determined whether the sourness experienced when the tablet-shaped oral composition obtained in Example 37 was chewed in the oral cavity was reduced compared to the sourness experienced when the tablet-shaped oral composition obtained in Comparative Example 10 was chewed in the oral cavity. As a result, the oral composition of Example 37 had a reduced sharp sourness due to chlorogenic acid and quinic acid compared to the oral composition of Comparative Example 10.

[0104] [Table 13]

[0105] Example 38 and Comparative Example 11 An oral composition (gummy candy) was obtained by the following procedure. (1) The components shown in Table 14(a) were mixed uniformly and boiled with stirring until completely dissolved. (2) Each component shown in Table 14(b) was added to the aqueous solution obtained in (1) above, and mixed while heating at 90°C or higher and maintaining the boiling state. (3) Each component shown in Table 14(c) was added to the aqueous solution obtained in (2) above, and mixed while heating to 90°C or higher and maintaining the boiling state. (4) When the mass was reduced to 98.8 g, the heating was stopped, and then the citric acid solution shown in (d) and, in Example 38, the components shown in (e) previously dissolved in ethanol were added. The mixture was thoroughly mixed to obtain a gummy concentrate. (5) This was poured into a container (4 g per gummy candy) and then cooled and solidified in the refrigerator. (6) The solidified gummy candy was taken out of the refrigerator and coated with an appropriate amount of powdered wafer (trade name Obpara, Ina Food Industry Co., Ltd.) to obtain an oral composition (gummy candy). The obtained oral composition (gummy candy) was analyzed and subjected to a sensory evaluation.

[0106] [Sensory evaluation 8] A panel of three experts discussed and determined whether the sourness experienced when the oral composition (gummy candy) obtained in Example 38 was chewed in the oral cavity was reduced compared to the sourness experienced when the oral composition (gummy candy) obtained in Comparative Example 11 was chewed in the oral cavity. As a result, the oral composition of Example 38 had a reduced sharp sourness felt due to chlorogenic acid and quinic acid compared to the oral composition of Comparative Example 11.

[0107] [Table 14]

[0108] Tables 1 to 14 show that by adding isovaleric acid and further adding 2,5-dimethyl-4-hydroxy-3(2H)-furanone, an oral composition can be obtained in which the sourness caused by chlorogenic acids and quinic acid is suppressed.

Claims

1. The following components (A), (B), and (C): (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid (C) Isovaleric acid wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 or more and 0.1 or less.

2. 2. The oral composition according to claim 1, wherein the content of component (B) is 0.0001% by mass or more and 5% by mass or less.

3. The mass ratio of component (A) to component (C) [(C) / (A)] is 0.3 × 10 -5 Above 100 x 10 -5 The oral composition according to claim 1 or 2, wherein the composition is:

4. 3. The oral composition according to claim 1, further comprising 2,5-dimethyl-4-hydroxy-3(2H)-furanone as component (D).

5. The mass ratio of component (A) to component (D) [(D) / (A)] is 0.05 × 10 -5 The oral composition according to claim 4, wherein the composition is as described above.

6. 5. The composition for oral administration according to claim 4, wherein the mass ratio of component (C) to component (D) [(D) / (C)] is 0.01 or more.

7. (C) The following ingredients (A) and (B) containing isovaleric acid as an active ingredient: (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 or more and 0.1 or less.

8. The following components (A) and (B): (A) Chlorogenic acids 0.01% by mass or more and 50% by mass or less (B) Quinic acid and wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.01 or more and 0.1 or less, wherein the method for suppressing the sourness of an oral product comprises the addition of (C) isovaleric acid.

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