Solid food

Abstract

To provide a solid food effectively improving oral bacterial flora in the oral cavity while using plant-derived powder.SOLUTION: The solid food contains the following components (A) and (B): (A) a plant-derived powder containing a nitrate; and (B) one or more kinds of salt compounds selected from an organic acid salt (B1) and a carbonate compound (B2).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to solid food products. [Background technology]

[0002] In recent years, various studies have been conducted on the normal bacteria in the oral cavity. For example, Patent Document 1 discloses that by blending a nitrogen source such as nitrate, bacteria such as Neisseria Non-pathogenic bacteria efficiently produce nitric oxide, leading to a favorable bacterial composition of the oral flora. It has been reported that it can be controlled.

[0003] On the other hand, powders obtained from vegetables such as barley and kale are highly useful as health ingredients. Therefore, health foods containing this compound have been developed. For example, Patent Document 2 describes a method for producing blueberries such as barley. An oral composition containing a soup ingredient and other ingredients is disclosed, which results in an increase in myoblasts. We are trying to maintain muscle tissue through growth factors, etc. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] US Patent Application Publication No. 2016 / 151428 [Patent Document 2] JP 2020-54252 A Summary of the Invention [Problem to be solved by the invention]

[0005] The powder obtained from such vegetables tends to have a poor texture, etc. As described in Reference 2, the drug should be swallowed quickly to avoid retention or residue in the oral cavity. Therefore, it is difficult to obtain sufficient nutrients from vegetables in the oral cavity. The powder is swallowed without being able to exert its effect. On the other hand, solid foods are kept in the mouth for a long time, so the aroma of powders obtained from vegetables is In this way, even though it is a solid food, it is not a burden to eat. Regarding the technology that can be easily consumed and that can fully exert the desired effects in the oral cavity, There is still room for consideration.

[0006] Therefore, the present invention provides a food product that uses a plant-derived powder, has a good texture, and is gentle to the mouth. The present invention relates to a solid food that can effectively improve the oral bacterial flora. [Means for solving the problem]

[0007] Therefore, the present inventors have conducted extensive research to solve the above problems, and as a result, have found that a plant containing nitrate The inclusion of specific salt compounds along with powder derived from food may be effective in improving oral flora. We have discovered a solid food that can effectively achieve this.

[0008] That is, the present invention provides a composition comprising the following components (A) and (B): (A) Plant-derived powder containing nitrate (B) One or more salts selected from organic acid salts (B1) and carbonate compounds (B2) compound The present invention provides a solid food product containing the above. [Effects of the Invention]

[0009] According to the solid food of the present invention, nitrates are effectively retained and effectively absorbed by simply placing it in the oral cavity. It also has a smooth and pleasant texture. You can also feel it. Furthermore, the solid food of the present invention exhibits good tableting properties during production, and remains stable after storage. In this case, unnecessary discoloration can be suppressed and changes in flavor can also be effectively prevented. It can be controlled. Such a solid food product of the present invention can be used after dental care has been performed by a dental professional. Even if the state of oral flora has changed dramatically, it is possible to simply and effectively It can improve or maintain a healthier state. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in detail below. In the present invention, the term "oral flora" refers to a wide variety of bacteria that live in the oral cavity. It means a community formed by bacteria that are broadly classified into non-pathogenic bacteria and pathogenic bacteria. Such "oral flora" is also referred to as "oral (oral or oral cavity) flora" or "oral (oral or oral cavity) flora." The oral microbiota is also called the "oral microbiota." And "improving" the oral flora means increasing the proportion of non-pathogenic bacteria. By increasing the number of bacteria in the oral cavity or by reducing the proportion of pathogenic bacteria, the bacterial composition of the oral flora can be changed. This means converting the state of oral flora into a state that brings about a healthy oral environment. Specifically, it activates the metabolism of Neisseria and Russia bacteria in the oral cavity. The growth of these non-pathogenic cells in the oral flora is selectively promoted. This means that the proportion of bacteria (Neisseria or Neisseria spp.) will increase, and the pathogenicity of these bacteria will also increase. The selective suppression of the growth of virulent bacteria reduces the proportion of these bacteria in the oral flora. This also means that the proportion of people who receive the service will increase.

[0011] Here, the genus Neisseria refers to bacteria belonging to the genus Neisseria in the family Neisseria. Specific examples of such Neisseria bacteria include Neisseria Neisseria mucosa, Neisseria sicca ria sicca), Neisseria flava, Neisseria Neisseria subflava, Neisseria flavaceus Neisseria flavescens, Neisseria elongata isseria elongata) and others. In addition, the genus Russia is a member of the Micrococcaceae family. It is a gram-positive cocci or bacillus belonging to the genus Russus, and is a non-pathogenic normal inhabitant of the oral cavity. , Rothia aeria, Rothia mucilaginosa a mucilaginosa), Rothia dent ocariosa) and others.

[0012] Furthermore, in the present invention, "good texture" means that the food does not feel crumbly when placed in the mouth. The goal is to create a texture that is smooth and pleasant to the touch, without causing any foreign body sensation or discomfort. Taste. In addition, "nitrate persistence" refers to the gradual retention of solid food in the oral cavity after being placed in the mouth. This means that as it gradually dissolves and diffuses, it remains sufficiently in the oral cavity. Furthermore, "good stability" means that the product will not discolor unnecessarily even in a long-term storage environment. The flavor is not changed or lost, ensuring good quality. It means you can. In addition, "tooth surface cleaning by a dental professional" means that a dental professional such as a dentist or dental hygienist It is the cleaning of tooth surfaces (including root surfaces) using special tools, equipment, and chemical solutions. For example, scaling (removal of tartar) and PMTC (Profession Mechanical Tooth Cleaning, periodontal pocket cleaning, etc. This cleaning service allows users to clean their rooms in a way that is difficult for them to do on a daily basis. It mechanically removes tartar, plaque, and stains from the tooth surface and polishes the tooth surface. and cleaning of periodontal pockets, etc. can be performed.

[0013] The inventors have confirmed that after "dental surface cleaning by a dental professional" is performed, non-pathogenic bacteria or The proportion of pathogenic bacteria changes, the bacterial composition of the oral flora changes, and the healthy oral environment Even in such cases, Activates the metabolism of Neisseria and Russia bacteria in the oral cavity and selectively inhibits their growth. This promotes the dominance of non-pathogenic bacteria (Neisseria or Neisseria russae) in the oral flora. It has been found that application of the solid food of the present invention to increase the rate of absorption is extremely useful.

[0014] The solid food of the present invention contains, as component (A), a plant-derived powder containing nitrate. Plant-derived powder is made from plants and is obtained by processing such as crushing and then drying appropriately. In the present invention, a powder containing nitrate is used as component (A). By placing the solid food of the present invention in the oral cavity, the solid food dissolves. The nitrate contained in component (A) is released as nitric acid (NO3) ions until it diffuses. This can effectively improve the oral flora. The detailed mechanism of the oral flora improving effect exerted by the solid food of the present invention is as follows: Although it is not clear, it is thought that the Neisseria and Russia bacteria, which are normal bacteria in the oral cavity, ) produces nitric oxide using nitrate (NO3) ions released from the nitrates contained in When this is done, it is believed that the salt compound of component (B), which will be described later, brings about some kind of synergistic effect. As a result, these components significantly contribute to the growth promotion of Neisseria and Russica. This rapidly increases the proportion of Neisseria and Russeria in the oral flora. It is estimated that this can be done.

[0015] Component (A) may be any substance containing a nitrate, specifically, for example, sweet potato. Young leaves, kale, barley, celery, komatsuna, parsley, spinach, radish, beets, broccoli Powders of one or more kinds selected from the group consisting of burdock, burdock, and aloe vera are particularly preferred. In order to effectively increase the amount of nitrate released and retained in the oral cavity, young sweet potato leaves and kale , barley, celery, Japanese mustard spinach, parsley, spinach, and radish. The above powders are preferred, and sweet potato greens, kale, barley, celery, Japanese mustard spinach, and onion powder are also suitable. Powder of one or more kinds selected from roots is more preferable, and sweet potato young leaves, kale, barley, and celery are also preferable. Powder of one or more kinds selected from the group consisting of spinach, mustard greens, and spinach is even more preferred. More preferably, the powder is one or more kinds selected from young sweet potato leaves, celery, and Japanese mustard spinach. Sweet potato leaf powder is preferable, and sweet potato leaf powder is even more preferable.

[0016] The content of nitrate in ingredient (A) effectively controls the amount of nitrate released and remaining in the oral cavity. From the viewpoint of effectively improving the composition, the amount of the component (A) is preferably 0.01% by mass or more in 100% by mass of the component (A). It is more preferably 0.1% by mass or more, and even more preferably 0.5% by mass or more. More preferably, it is 1% by mass or more, and even more preferably, it is 1.5% by mass or more. and even more preferably 3 mass % or more. The content of is determined from the viewpoint of ensuring good solubility and diffusibility of solid foods and maintaining a good texture. From this viewpoint, the content is preferably 40% by mass or less, more preferably 50% by mass or less, based on 100% by mass of component (A). Preferably, it is 35% by mass or less, more preferably 30% by mass or less, and even more preferably Preferably, the content is 20% by mass or less, more preferably 15% by mass or less, and even more preferably 15% by mass or less. The content of nitrate in component (A) is preferably 10 mass % or less. The content is preferably 0.01 to 40% by mass, more preferably 0.01 to 40% by mass, based on 100% by mass of component (A). The content is preferably 0.1 to 35% by mass, more preferably 0.5 to 30% by mass, and even more preferably Preferably, it is 1 to 20% by mass, and more preferably, it is 1.5 to 15% by mass, and even more preferably, it is 1 to 20% by mass. More preferably, it is 3 to 10% by mass.

[0017] The amount of component (A) converted to nitric acid ((A) 硝酸 ) measures the amount of nitrate released and remaining in the oral cavity. From the viewpoint of effectively increasing the amount of the solid food of the present invention, it is preferable to use 0.05 mass % of the solid food of the present invention. % or more, more preferably 0.3% by mass or more, and even more preferably 0.4% by mass or more. More preferably, it is 0.45 mass % or more, and even more preferably, it is 0. The nitric acid equivalent of component (A) is 0.6% by mass or more. From the viewpoint of ensuring dispersibility, tableting, preventing discoloration and changes in flavor after storage, and From the viewpoint of maintaining a good texture, it is preferable to use 50% by mass of the solid food of the present invention. % or less, more preferably 30% by mass or less, and even more preferably 15% by mass or less. and even more preferably 5% by mass or less, and even more preferably 1.8% by mass or less. The amount of component (A) converted to nitric acid is as follows, based on 100% by mass of the solid food of the present invention: The content is preferably 0.05 to 50% by mass, more preferably 0.3 to 30% by mass, and further preferably 0.05 to 50% by mass. More preferably, it is 0.4 to 15 mass%, and even more preferably, it is 0.45 to 5 mass%. and more preferably 0.6 to 1.8 mass %. The nitric acid equivalent of component (A) ((A) 硝酸 ) refers to the nitrate contained in component (A). Based on the amount of nitric acid, the content of component (A) in the solid food of the present invention is calculated as For example, the content of nitric acid in solid foods is calculated using naphthylethylenediamine absorbance. It can be measured photometrically.

[0018] The solid food of the present invention contains, as the component (B), an organic acid salt (B1) and a carbonate compound (B2). It contains one or more salt compounds selected from the following: Specific examples of the component (B1) include citrate, gluconate, succinate, fumarate, and the like. Examples of suitable salts include one or more selected from the group consisting of acid salts, lactate salts, malate salts, and tartrate salts. Among these are citrate, gluconate, succinate, fumarate, malate, and tartar. Preferably, one or more selected from the group consisting of citrate, gluconate, and alcohol are used. One or more salts selected from sulphate and malate are more preferred, and citrate is more preferred. More preferable. Salts include sodium, potassium, magnesium, aluminum, calcium, etc. Among these, sodium salts and potassium salts are preferred. More specifically, the component (B1) is selected from the group consisting of: It is preferable to contain sodium citrate. Since citric acid is a tricarboxylic acid, Therefore, sodium salts exist in monosodium to trisodium forms, but sodium citrate Either system may be used.

[0019] The content of citrate in component (B1) is preferably 55% by mass or more, and more preferably 60% by mass or more. is more preferable, 80% by mass or more is even more preferable, and 95% by mass or more is even more preferable. I wish.

[0020] Component (B2) is specifically selected from carbonates, bicarbonates, and sesquicarbonates. The salts include one or more of sodium, potassium, magnesium, and the like. Metal salts such as sodium, aluminum, and calcium are particularly preferred. The ammonium salt and calcium salt are preferred. More specifically, carbonates include sodium carbonate, potassium carbonate, and calcium carbonate. Examples of bicarbonates include sodium bicarbonate and potassium bicarbonate. Acid salts include sodium sesquicarbonate. Among these, one or two selected from sodium carbonate and sodium bicarbonate are preferred. Sodium bicarbonate is more preferred.

[0021] As for the component (B), from the viewpoint of more effectively improving the oral flora, the component (B It is preferable to include 1). The content of component (B1) in component (B) is preferably 55% by mass or more, and more preferably 60% by mass or more. more preferably, 80% by mass or more, even more preferably, 95% by mass or more. stomach.

[0022] The content of component (B) is determined to promote the effect of improving oral flora while suppressing changes in flavor. From this viewpoint, the content of the solid food of the present invention is preferably 0.01% by mass or more, and more preferably It is 0.2% by mass or more, more preferably 0.5% by mass or more, and even more preferably It is preferably 1% by mass or more, more preferably 2% by mass or more, and more preferably 30% by mass or more. % by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less. More preferably, the content is 10% by weight or less, and even more preferably, the content is 8% by weight or less. The content of component (B) in the solid food of the present invention is preferably 0.0 It is 1 to 30% by mass, more preferably 0.2 to 20% by mass, and even more preferably 0 It is preferably 0.5 to 15% by mass, more preferably 1 to 10% by mass, and even more preferably The content is preferably 2 to 8 mass %.

[0023] The mass ratio of the nitric acid equivalent of component (A) to the content of component (B) ((A) 硝酸 / (B)) is From the viewpoint of enhancing the effect of nitrates in improving oral flora, and the residual amount of nitrates in the oral cavity From the viewpoint of ensuring good stability, it is preferably 0.001 or more, and more preferably is 0.01 or more, more preferably 0.02 or more, and even more preferably 0. It is preferably 0.05 or more, and more preferably 0.08 or more, and more preferably 50 or less. More preferably, it is 40 or less, even more preferably, it is 30 or less, and even more preferably, it is Preferably, it is 25 or less, more preferably 20 or less, and even more preferably 0 or less. 0.45 or less, even more preferably 0.28 or less, even more preferably 0. 0.23 or less, even more preferably 0.2 or less, even more preferably 0. The mass ratio of the nitric acid equivalent of component (A) to the content of component (B) (( A) 硝酸 / (B)) is preferably 0.001 or more and 50 or less, more preferably 0. It is preferably 0.01 to 40, more preferably 0.02 to 30, and even more preferably 0. It is preferably 0.05 to 25, more preferably 0.08 to 20, and even more preferably It is preferably 0.08 to 0.45, more preferably 0.08 to 0.28, and even more preferably It is preferably 0.08 to 0.23, and even more preferably 0.08 to 0.2. and even more preferably 0.08 to 0.18.

[0024] The solid food of the present invention has excellent solubility and diffusibility in the oral cavity and a good texture. This allows the solid food of the present invention to be sufficiently dissolved and dispersed in the oral cavity, and the released nitrite From the viewpoint of effectively increasing the retention of the acid salt and more effectively improving the oral flora, Cellulose or its derivatives, starch or starch hydrolysate, silicon dioxide, fatty acid ester, fat It may contain one or more additives (C) selected from acid salts, monosaccharides, and disaccharides. Such additive (C) can also exhibit the effect of acting as an excipient.

[0025] Examples of the cellulose of component (C) include crystalline cellulose and powdered cellulose. Specific examples of the cellulose derivative of component (C) include carboxymethyl cellulose sodium. Thorium, carboxymethylcellulose calcium, methylcellulose, hydroxypropyl Pillcellulose, hydroxyethylcellulose, and hydroxypropylmethylcellulose Examples of suitable compounds include one or more selected from the group consisting of benzophenone-3, benzophenone-4, benzophenone-5, benzophenone-6, benzophenone-7, benzophenone-8, benzophenone-9, benzophenone-10, benzophenone-11, benzophenone-12, benzophenone-13, benzophenone-14, benzophenone-15, benzophenone-16, benzophenone-17, Among these cellulose and cellulose derivatives, the most effective ones are those that effectively increase the residual properties of nitrates. From the viewpoint of more effectively improving the oral flora, cellulose derivatives are preferred.

[0026] Examples of starch as component (C) include raw starch and pregelatinized starch. The substance is a compound that is made by partially hydrolyzing starch through acid treatment or heat treatment, resulting in a lower molecular weight compound. Examples of dextrin include dextrins having the formula:

[0027] The silicon dioxide of component (C) may be, for example, fine silicon dioxide having an average particle size of 0.1 to 30 μm. Silicon is an example.

[0028] Examples of the fatty acid ester of component (C) include sucrose fatty acid ester; monoglyceride acetate; Lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, cocoa Linoleic acid monoglyceride, polyglycerol fatty acid ester, polyglycerol condensed linoleic acid Glycerin fatty acid esters such as esters; sorbitan fatty acid esters; polyoxyethylene and sorbitan fatty acid esters. More specifically, the fatty acid salts include calcium stearate, magnesium stearate, Calcium stearate, zinc stearate, calcium caprylate, potassium oleate, sodium oleate Examples of suitable phosphates include one or more selected from the group consisting of sodium, sodium phosphate, and calcium palmitate. However, calcium stearate is preferred.

[0029] The monosaccharide of component (C) is selected from glucose, galactose, fructose, etc. Examples of disaccharides include sucrose, lactose, lactose, and the like. selected from the group consisting of tulose, maltose, trehalose, isomaltose, and palatinose. Examples include one or more of the following:

[0030] The component (C) effectively increases the residual capacity of nitrates and further improves the oral flora. From the viewpoint of achieving this effectively, the present invention is characterized in that ... One or more kinds are preferably used, and two or more kinds are more preferably used in combination.

[0031] The content of ingredient (C) ensures a good texture and high nitrate retention, and improves oral flora. From the viewpoint of promoting the effect, the amount of the hydroxybenzoate in the solid food of the present invention is preferably 0.5% by mass or more, More preferably, it is 1% by mass or more, even more preferably, it is 1.5% by mass or more, and even more preferably, it is 1.5% by mass or more. More preferably, it is 3% by mass or more, and even more preferably, it is 5% by mass or more. It is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less. 0% by mass or less, even more preferably 20% by mass or less, and even more preferably The content of the component (C) in the solid food of the present invention is preferably 18% by mass or less. The content is preferably 0.5 to 50% by mass, more preferably 1 to 40% by mass, and even more preferably It is preferably 1.5 to 30% by mass, more preferably 3 to 20% by mass, and more preferably The content is preferably 5 to 18 mass %.

[0032] The mass ratio of the nitric acid equivalent of component (A) to the content of component (C) ((A) 硝酸 / (C)) is From the viewpoint of effectively increasing the residual amount of nitrate while providing a good texture, it is preferably 0.00 5 or more, more preferably 0.03 or more, and even more preferably 0.05 or more. It is preferably 20 or less, more preferably 10 or less, and even more preferably 5 or less. Preferably, the ratio is 0.8 or less, and more preferably, the ratio is 2 or less. and even more preferably 0.5 or less. ) content and mass ratio ((A) 硝酸 / (C)) is preferably 0.005 or more and 20 or less. It is more preferably 0.03 to 10, and even more preferably 0.05 to 5. More preferably, it is 0.05 to 2, and even more preferably, it is 0.05 to 0.8. and even more preferably 0.05 to 0.5.

[0033] The solid food of the present invention has the following features, from the viewpoint of improving the oral bacterial flora and providing a good texture: It may further contain a sugar alcohol (D). Such a sugar alcohol (D) may be used as an excipient. It can also exert an effect as a drug. Specific examples of such component (D) include sorbitol, xylitol, erythritol, and the like. maltitol, reduced palatinose, mannitol, maltitol, lactitol, maltitol isomaltotriitol, maltoteritol, and isomaltoteritol Among them, the most effective and effective method for providing a good texture is From this perspective, sorbitol, xylitol, erythritol, reduced palatinose, mannitol, Preferably, one or more selected from the group consisting of sorbitol, chitosan, and maltitol are used. One or more selected from the group consisting of erythritol, erythritol, reduced palatinose, and mannitol More preferably, two or more kinds are selected from sorbitol and xylitol. is more preferable. The total content of sorbitol and xylitol in component (D) is 50% by mass or more. is preferable, 60% by mass or more is more preferable, 80% by mass or more is even more preferable, and 95% by mass or more is even more preferable. It is even more preferable that the amount is % or more.

[0034] The content of component (D) is set to 100% from the viewpoint of improving the oral flora and providing a good texture. In the solid food of the present invention, the amount is preferably 5% by mass or more, more preferably 10% by mass or more. More preferably, it is 15% by mass or more, and even more preferably, it is 20% by mass or more. It is more preferably 35% by mass or more, and more preferably 90% by mass or less. It is more preferably 80% by mass or less, and even more preferably 70% by mass or less. The content of component (D) is preferably 60 mass % or less. In the food product, the content is preferably 5 to 90% by mass, more preferably 10 to 80% by mass. %, more preferably 15 to 70% by mass, and even more preferably 20 to 60% by mass. and more preferably 35 to 60 mass %.

[0035] The mass ratio ((B) / (D)) of the content of component (B) to the content of component (D) is From the viewpoint of effectively increasing the residual property of nitrates while providing a pleasant feeling, it is preferably 0.001 or more. It is more preferably 0.0055 or more, and even more preferably 0.0065 or more. It is preferably 1 or less, more preferably 0.5 or less, and even more preferably 0. The nitrate content of component (B) is preferably 0.28 or less, and more preferably 0.2 or less. The mass ratio ((B) / (D)) of the calculated amount to the content of component (D) is preferably 0.001 or more. 1 or less, more preferably 0.001 to 0.5, and even more preferably 0.005 It is preferably 0.5 to 0.28, and more preferably 0.0065 to 0.2.

[0036] The solid food of the present invention may contain, in addition to the above-mentioned ingredients, for example, acids, to the extent that the effects of the present invention are not impaired. Flavorings, flavorings, amino acids, proteins, vitamins, minerals, fragrances, colorings, emulsifiers, preservatives It is possible to appropriately contain ingredients such as ingredients (C) and ingredients (D) as excipients. It may also contain excipients other than component (D).

[0037] The dosage form of the solid food of the present invention is not particularly limited as long as it is solid at room temperature (20°C). Examples of suitable forms include powder, granules, and tablets. From the viewpoint of facilitating oral administration while taking the medicine, it is preferable that the medicine is a tablet. More preferably, it is a tablet.

[0038] The solid food of the present invention is prepared by mixing the above ingredients and then shaping them into a solid form in a conventional manner. As a mixing method, an appropriate method such as stirring or shaking can be adopted. A mixing device of a rotating container type or a fixed container type may be used. For example, when making tablets, a known compression molding machine is used to perform wet tableting or dry tableting. It can be molded. Furthermore, when preparing granular tablets, spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring The molding may be carried out by stirring granulation, extrusion granulation, powder coating granulation, or the like. In addition, when making tablets, a rotary tablet press, a hydraulic tablet press, an extruder, etc. The tablets can be formed using a contrick tablet press or the like.

[0039] Specific examples of the solid food of the present invention include confectionery foods such as candy, gummies, and jellies. In addition, health foods (nutritional functional foods, foods for specified health uses, nutritional supplements, health supplements) It can also be a food supplement, medicine, or quasi-drug.

[0040] The mass per piece of the solid food of the present invention (g / piece) varies depending on the type of ingredient (A) used and the amount of the solid food. The dosage may vary depending on the type of product and the amount of nitrate to be administered. The amount is 0.3 to 10 (g / 1 piece), and more preferably 1 to 5 (g / 1 piece). When the solid food of the present invention is a tablet, its major axis is preferably 0.3 to 3 cm. and more preferably 1 to 2.5 cm. Furthermore, when the solid food of the present invention is in the form of a tablet, it is possible to improve the oral bacterial flora while taking into consideration ease of use. From the viewpoint of effectiveness, the content of nitrate per tablet is preferably 5 mg or more. More preferably, it is 10 mg / tablet or more, and even more preferably, it is 15 mg / tablet or more. .

[0041] The daily intake of the solid food of the present invention depends on the type of ingredient (A) used and the form of the solid food. The amount of nitrate in the oral cavity can vary depending on the amount of nitrate to be administered. From the viewpoint of effectively improving the oral flora while ensuring an appropriate amount of residual salt, it is preferable to use The amount is preferably 1 to 15 g, and more preferably 3 to 9 g.

[0042] The retention time of the solid food of the present invention in the oral cavity is preferably 1 to 20 minutes, more preferably The time is preferably 3 to 15 minutes, and more preferably 5 to 10 minutes.

[0043] The method for ingesting the solid food of the present invention effectively improves the oral flora by nitrates in the oral cavity. From the viewpoint of achieving this, after being introduced into the oral cavity, the solid food of the present invention is allowed to remain in its original shape until it no longer retains its original shape. It is preferable to use the tongue or the like to allow the tablet to remain in the oral cavity while being sufficiently dissolved or diffused.

[0044] Thus, the present invention is highly useful as a solid food for improving oral flora. That is, such a solid food for improving oral flora is a solid food that can improve oral flora. and comprising the following components (A) and (B): (A) Plant-derived powder containing nitrate (B) One or more salts selected from organic acid salts (B1) and carbonate compounds (B2) compound It is a solid food containing Similarly, the present invention also provides a solid substance for promoting the growth of oral Neisseria and / or Neisseria spp. In other words, the oral Neisseria spp. and / or the Russian Solid foods for promoting the growth of Neisseria spp. and / or Neisseria spp. in the oral cavity A solid food product that can be eaten raw or cooked, and that contains the following ingredients (A) and (B): (A) Plant-derived powder containing nitrate (B) One or more salts selected from organic acid salts (B1) and carbonate compounds (B2) compound It is a solid food containing Furthermore, the present invention is highly useful as a solid food for accelerating the oral flora improvement effect. That is, such a solid food for accelerating the oral flora improving effect has the effect of accelerating the oral flora improving effect. A solid food product that can be eaten raw or cooked, containing the following ingredients (A) and (B): (A) Plant-derived powder containing nitrate (B) One or more salts selected from organic acid salts (B1) and carbonate compounds (B2) compound It is a solid food containing

[0045] Furthermore, the solid food of the present invention is a solid food for application after dental professional cleaning of the teeth. After dental professional cleaning, the product is highly effective in removing non-pathogenic bacteria. The proportion of bacteria or pathogenic bacteria may change, resulting in a complete change in the bacterial composition of the oral flora. In such cases, if the solid food of the present invention is ingested, the bacteria can be easily and effectively absorbed into the oral flora. Increase the proportion of non-pathogenic bacteria (Neisseria or Neisseria) in the oral cavity. The intraluminal flora can be improved or maintained to a healthier state.

[0046] The solid food of the present invention can be used as a solid food to be applied after dental professional cleaning of the teeth. In the case where the solid food of the present invention is used, the method of ingestion is the same as that described above, in which the solid food of the present invention is taken in the mouth after being placed in the mouth and then the solid food of the present invention is taken in its original form. Dissolve or disperse the medicine sufficiently using your tongue etc. until it no longer remains in the mouth. It is preferable to do so. In addition, the time from immediately after tooth surface cleaning to the ingestion of the solid food of the present invention into the oral cavity is From the viewpoint of effectively acting on the initial colonization of bacteria after tooth surface cleaning, preferably immediately after tooth surface cleaning Within 120 minutes, more preferably within 2 to 120 minutes after tooth surface cleaning, Preferably, within 3 to 60 minutes after tooth surface cleaning, and even more preferably, immediately after tooth surface cleaning. It is within 5 to 30 minutes from the Furthermore, from the viewpoint of effectively improving oral flora for a long period of time, the solid food of the present invention is administered after tooth surface cleaning. The product is taken 2 to 3 times a day, and this is preferably continued for 6 months or more, more preferably 3 months or more. It is recommended to continue taking this medicine for at least two months. Take 2-3 times a day. The interval between doses should be such that a high nitrate concentration is maintained in the oral cavity for a long period of time. From this viewpoint, it is preferable to set the time to about 3 to 4 hours.

[0047] The solid food of the present invention can be used as a solid food to be applied after dental professional cleaning of the teeth. In this case, the daily intake of the solid food of the present invention is sufficient to ensure a high nitrate concentration in the oral cavity. From the viewpoint of effectively improving the oral flora while maintaining the oral cavity, the amount is preferably 1 to 15 g, and more preferably Preferably, it is 3 to 9 g. The time that the solid food of the present invention remains in the oral cavity after tooth surface cleaning is preferably 1 to 20 minutes. The time is more preferably 3 to 15 minutes, and even more preferably 5 to 10 minutes.

[0048] In relation to the above-mentioned embodiment, the present invention further discloses the following solid food. [1] The following components (A) and (B): (A) Plant-derived powder containing nitrate (B) One or more salts selected from organic acid salts (B1) and carbonate compounds (B2) compound Solid foods containing [2] Ingredient (A) is sweet potato leaves, kale, barley, celery, Japanese mustard spinach, parsley, and spinach. One or more kinds selected from the group consisting of radish, beetroot, broccoli, burdock, and aloe It is a powder containing sweet potato leaves, kale, barley, celery, Japanese mustard spinach, parsley, spinach, and onion. Powder of one or more kinds selected from roots is preferred, and sweet potato young leaves, kale, barley, celery, More preferably, the powder is one or more selected from komatsuna, spinach, and radish; One or two selected from sweet potato leaves, kale, barley, celery, Japanese mustard spinach, and spinach The above powders are more preferably one or more selected from sweet potato leaves, celery, and Japanese mustard spinach. More preferably, two or more kinds of powders are used, and sweet potato young leaf powder is even more preferable. Solid food. [3] The content of nitrate in component (A) is preferably The content is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and even more preferably It is preferably 0.5% by mass or more, more preferably 1% by mass or more, and even more preferably It is preferably 1.5% by mass or more, even more preferably 3% by mass or more, and preferably is 40% by mass or less, more preferably 35% by mass or less, and even more preferably 30% by mass or less. % by weight or less, even more preferably 20% by weight or less, and even more preferably The above [1] or [2] is 15% by mass or less, and even more preferably 10% by mass or less. ] solid food. [4] Nitric acid equivalent of component (A) ((A) 硝酸 ) in 100% by mass of the solid food of the present invention Preferably, it is 0.05% by mass or more, more preferably 0.3% by mass or more, and Preferably, it is 0.4% by mass or more, and even more preferably, it is 0.45% by mass or more. More preferably, it is 0.6% by mass or more, and more preferably 50% by mass or less. More preferably, it is 30% by mass or less, even more preferably, it is 15% by mass or less, and even more preferably, it is 15% by mass or less. Preferably, the content is 5% by mass or less, and more preferably, 1.8% by mass or less. Any one of the solid foods listed in [1] to [3].

[0049] [5] Ingredient (B1) is citrate, gluconate, succinate, fumarate, lactate , malate, and tartrate, and the citrate, gluconate, one or more selected from the group consisting of phosphate, succinate, fumarate, malate, and tartaric acid The above salts are preferred, and in particular, salts selected from citrate, gluconate, tartrate, and malate are preferred. More preferred are one or more of the above-mentioned compounds [1] to [4], and citrate is more preferred. Any one solid food. [6] The content of citrate in component (B1) is preferably 55% by mass or more, and more preferably 60% by mass or more. % or more is more preferable, 80% by mass or more is even more preferable, and 95% by mass or more is even more preferable. More preferably, the solid food is any one of the above [1] to [5]. [7] Component (B2) is one or more selected from carbonates, bicarbonates, and sesquicarbonates. At least one of these is preferably selected from sodium carbonate and sodium bicarbonate. The solid food of any one of the above [1] to [6], wherein sodium bicarbonate is more preferable. [8] The content of component (B1) in component (B) is preferably 55% by mass or more, and more preferably 60% by mass or more. % or more, more preferably 80% by mass or more, even more preferably 95% by mass or more. A preferred solid food is any one of the above [1] to [7]. [9] The content of component (B) is preferably 0.01% by mass or more, and more preferably It is 0.2% by mass or more, more preferably 0.5% by mass or more, and even more preferably It is preferably 1% by mass or more, more preferably 2% by mass or more, and more preferably 30% by mass or more. % by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less. More preferably, the content is 10% by weight or less, and even more preferably, the content is 8% by weight or less. Any one of the solid foods listed above [1] to [8] below.

[10] The mass ratio of the nitric acid equivalent of component (A) to the content of component (B) ((A) 硝酸 / (B )) is preferably 0.001 or more, more preferably 0.01 or more, and further Preferably, it is 0.02 or more, even more preferably, it is 0.05 or more, and It is preferably 0.08 or more, preferably 50 or less, and more preferably 40 or less. more preferably 30 or less, even more preferably 25 or less, More preferably, it is 20 or less, even more preferably, it is 0.45 or less, and even more preferably, it is 1.05 or less. Preferably, it is 0.28 or less, even more preferably, it is 0.23 or less, even more preferably, it is 0.28 or less, even more preferably, it is 0.23 or less, The above [1] to [ 9] Any one solid food.

[0050]

[11] Furthermore, cellulose or its derivatives, starch or starch hydrolysates, silicon dioxide, fat One or more additives selected from fatty acid esters, fatty acid salts, monosaccharides, and disaccharides (C ) any one of the solid foods [1] to

[10] above containing.

[12] The component (C) is selected from cellulose derivatives, silicon dioxide, and fatty acid salts. It is preferable to use one or more of the above-mentioned compounds, and more preferable to use two or more of them in combination.

[11] solid foods.

[13] The content of component (C) is preferably 0.5% by mass or more, and more preferably It is 1% by mass or more, more preferably 1.5% by mass or more, and even more preferably It is 3% by mass or more, and more preferably 5% by mass or more, and preferably 50% by mass It is preferably 40% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less. and even more preferably 20% by mass or less, and even more preferably 18% by mass or less. Solid foods as set forth in

[11] or

[12] above.

[14] The mass ratio of the nitric acid equivalent of component (A) to the content of component (C) ((A) 硝酸 / (C )) is preferably 0.005 or more, more preferably 0.03 or more, and It is preferably 0.05 or more, preferably 20 or less, and more preferably 10 or less. more preferably 5 or less, even more preferably 2 or less, and The solid food of any one of the above

[11] to

[0013] , wherein the molecular weight is preferably 0.8 or less, and even more preferably 0.5 or less.

[0051]

[15] It further contains a sugar alcohol (D), and the component (D) is sorbitol, hydroxypropyl cellulose, ... Ciritol, erythritol, reduced palatinose, mannitol, maltitol, lactose Maltotriitol, maltotriitol, isomaltotriitol, maltoteritol, and isomaltotriitol. maltoteritol, sorbitol, xylitol erythritol, reduced palatinose, mannitol, and maltitol. One or more kinds are preferred, and sorbitol, xylitol, erythritol, reduced parathion, etc. More preferably, one or more selected from the group consisting of ethanol, sorbitol, and mannitol. and xylitol. Any one of the solid foods.

[16] The total content of sorbitol and xylitol in component (D) is 50% by mass or more. Preferably, the content is 60% by mass or more, more preferably 80% by mass or more, and more preferably 95% by mass or more. The solid food product according to

[15] above is even more preferably one containing 1% by mass or more of the solid food product.

[17] The content of component (D) is preferably 5% by mass or more, more preferably 10% by mass or more. % by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more. % by mass or more, more preferably 35% by mass or more, and preferably 90% by mass It is preferably 80% by mass or less, more preferably 80% by mass or less, and even more preferably 70% by mass or less. and more preferably 60% by mass or less of the solid food product

[15] or

[16] above. .

[18] The mass ratio ((B) / (D)) of the content of component (B) to the content of component (D) is It is preferably 0.001 or more, more preferably 0.0055 or more, and even more preferably or 0.0065 or more, preferably 1 or less, more preferably 0.5 or less. more preferably 0.28 or less, and even more preferably 0.2 or less. Any one of the solid foods listed in

[15] to

[17] .

[0052]

[19] The mass per piece (g / piece) is preferably 0.3 to 10 (g / piece). and more preferably 1 to 5 (g / 1 piece). Product.

[20] The daily intake is preferably 1 to 15 g, more preferably 3 to 9 g. Any one of the solid foods [1] to

[19] above, which is g.

[21] The retention time in the oral cavity is preferably 1 to 20 minutes, more preferably 3 to 1

[0033] The solid state of any one of [1] to

[20] above is heated for 5 minutes, more preferably 5 to 10 minutes. food.

[0053]

[22] Improve oral flora by consuming any one of the solid foods listed above [1] to

[21] . How to do it.

[23] Ingestion of any one of the solid foods listed above [1] to

[21] results in oral Neisseria A method for promoting the growth of fungi and / or russian fungi.

[24] Improving oral flora by consuming any one of the solid foods listed above [1] to

[21] How to expedite it.

[25] The oral composition according to any one of [1] to

[21] above, as an oral flora improving agent. Use of.

[26] The oral composition according to any one of [1] to

[21] above, and / or as a growth promoter for the genus Russus.

[27] Rapid improvement of oral flora by the oral composition of any one of [1] to

[21] above. Use as a stabilizer.

[28] The following components (A) and (B): (A) Plant-derived powder containing nitrate (B) One or more salts selected from organic acid salts (B1) and carbonate compounds (B2) compound A solid food containing the compound for improving oral flora.

[29] The following components (A) and (B): (A) Plant-derived powder containing nitrate (B) One or more salts selected from organic acid salts (B1) and carbonate compounds (B2) compound A solid food for promoting the growth of Neisseria and / or Neisseria spp. in the oral cavity, comprising:

[30] The following components (A) and (B): (A) Plant-derived powder containing nitrate (B) One or more salts selected from organic acid salts (B1) and carbonate compounds (B2) compound A solid food containing α-amylinositol for accelerating the improvement of oral flora.

[0054]

[31] Any of the above [1] to

[21] to be applied after dental professional cleaning. or 1 solid food.

[32] Use of any one of the solid foods [1] to

[0021] above, which is taken into the oral cavity continuously after dental surface cleaning by a dental professional. [Example]

[0055] The present invention will be specifically described below based on examples. The content of each component is expressed as mass % unless otherwise specified.

[0056] [Test 1: Examples 1 to 6, Comparative Example 1] According to the formulations shown in Tables 3 and 4, the ingredients were mixed and formed into tablets using a hydraulic tablet press. Red tablets (1.9 g / tablet) were obtained. The obtained tablets were used to evaluate the oral flora improving effect according to the following method. The results are shown in Tables 3 and 4.

[0057] <Evaluation of oral flora improvement effect> 1) Calculation of the ratio of each bacteria Six subjects were instructed to take each tablet three times a day (one tablet each time) for three days. The bacterial ratios in stimulated saliva before and after the tablets were compared. From the start of the test period until the end of the test, the subjects were asked to use the designated commercially available toothpaste and toothbrush, and to take the tablets. The influence of oral hygiene practices other than oral hygiene was excluded. Stimulated saliva was measured by chewing commercially available paraffin wax gum for 3 minutes and measuring the saliva leaked out. After collection, have them spit out into a plastic container and store them in a freezer at -20°C. Ta.

[0058] Next, 500 μL of stimulated saliva was collected after storage and analyzed using PureLink Microbi ome DNA Purification Kit (Thermo Fisher ) and real-time PCR using TaqMan probes. The ratio of each bacterium was calculated. The primers and Taqman probes used and the reaction conditions for real-time PCR are shown in Table 1. Shown in 2.

[0059] [Table 1]

[0060] [Table 2]

[0061] 2) Calculation of the relative increase rate of each bacterium and the improvement rate of the bacterial flora The percentage of each bacterium present (%) was first examined using PCR products with known copy numbers as standards. After creating the dose curve, the copy number of the rRNA16S gene of each bacterium was calculated using the following formula: I asked for more. Percentage of each bacterium present (%) = (copy number of each bacterium) / (total bacterial copy number) × 100 The relative growth rate of each bacterium was calculated using the following formula. Relative increase rate of each bacterium (%) = (presence rate of each bacterium after 3 days of intake) / (presence rate of each bacterium before intake) (prevalence rate) × 100 Bacterial flora improvement rate = (relative increase rate of Neisseria genus + relative increase rate of Russia genus) / (Prevotella genus Relative increase rate + Veillonella spp. relative increase rate)

[0062] [Table 3]

[0063] [Table 4]

[0064] [Test 2: Examples 7 to 29, Comparative Examples 2 to 5] According to the formulations shown in Tables 5 to 7, each tablet (1.5 g / tablet), and then measurements and evaluations were carried out according to the following methods. The results are shown in Tables 5 to 7. In addition, for each tablet, the nitric acid content of component (A) and the nitric acid equivalent amount of component (A) are taken into consideration. The nitrate intake was kept constant (11 mg / tablet). The intake was adjusted to 0 mg / tablet.

[0065] <<Nitrate Residue in the Oral Cavity>> The obtained tablet was taken into the mouth, and 10 mL of ion-exchanged water was added 5 minutes after ingestion. The patient gargled for 10 seconds, spit out the liquid, and then collected it using a simple measuring device called a Reflectoquant. (registered trademark, manufactured by Merck) to measure the nitric acid concentration contained in the obtained discharged liquid. Based on the values, the residual nitrate was evaluated according to the following criteria. A:40mg / L or more B: 30 mg / L or more and less than 40 mg / L C: 20mg / L or more and less than 30mg / L D: 10 mg / L or more but less than 20 mg / L E: Less than 10 mg / L

[0066] 《Tabletability》 When each tablet was formed using a hydraulic tablet press, the degree of adhesion to the punches was measured after five consecutive tablet presses. The tableting properties were evaluated according to the following criteria. 5: No adhesion to punches and no snagging during tableting 4: Almost no adhesion to the punch, and almost no snagging during tableting 3: Almost no adhesion to the punch, but some catching during tableting 2: There is a little adhesion to the punch and a little bit of snagging during tableting. 1: There is adhesion to the punch and it gets caught during tableting.

[0067] <Evaluation of discoloration prevention after storage> The obtained tablets were placed in an aluminum pouch, sealed with a heat sealer, and then stored at 5°C and 60°C. The samples were stored in a constant temperature insulated cabinet for 7 days. Then, after storage, the samples were measured using a Konica Minolta color difference meter. The b value of each tablet was measured, and the color change (Δb) value was calculated using the following formula to determine the degree of discoloration inhibition. This was used as an evaluation indicator. The smaller the value of the color change (Δb) obtained, the better the effect of inhibiting discoloration. Cut. Color change after storage (Δb) = (b value of product stored at 60°C) - (b value of product stored at 5°C)

[0068] <<Changes in flavor after storage>> In the same manner as in the evaluation of discoloration inhibition after storage, each tablet was stored at 5°C and 60°C, and then the oral cavity The flavor when ingested and licked thoroughly in the oral cavity was evaluated according to the following criteria: The evaluation was based on the above. 5: The flavor of the product stored at 60℃ and 5℃ is the same. 4: The flavor of the product stored at 60℃ and 5℃ is almost the same. 3: The flavor of the product stored at 60°C is slightly different from that stored at 5°C. 2: There is a clear difference in flavor between the product stored at 60°C and the product stored at 5°C. 1: There is a big difference in flavor between products stored at 60°C and 5°C.

[0069] <Texture> Take the tablet into your mouth and hold it in your mouth with your tongue for 5 minutes. The texture after rinsing was evaluated according to the following criteria. 5: The texture was very smooth and pleasant to eat. 4: It had a nice texture 3: The texture was good, but it felt a bit gritty. 2: It felt gritty and not pleasant to the touch 1: It had a very gritty texture and was unpleasant to the touch.

[0070] [Table 5]

[0071] [Table 6]

[0072] [Table 7]

[0073] [Test 3: Example 30, Comparative Example 6] According to the formulation shown in Table 8, each tablet (1.5 g / Then, 20 panelists with normal oral health were asked to measure the amount of each tablet according to the following method. Measurements and evaluations were carried out, and the average values ​​of each were used as the results. The results obtained are shown in Table 8.

[0074] <Evaluation in clinical tests> First, stimulated saliva was collected through clinical testing, and the gingival index (GI), number of bleeding sites ( The initial values ​​of each measurement method were determined. Details are as follows: GI: The degree of swelling and bleeding of the gingiva was visually judged. Normal gingiva was graded 0, mild inflammation was graded 1, and bleeding was graded 2. No blood was observed, rated as 1, moderate inflammation as 2, and severe inflammation as 3. Measurements of each panelist The sum of the values ​​was divided by the number of measurement sites to calculate the average value, which was used as the GI value. BOP: After inserting a periodontal pocket probe into the periodontal pocket, The presence or absence of bleeding was visually determined, and the number of bleeding sites was taken as the BOP value. DI: 0 indicates no plaque or staining, 1 indicates plaque is present on less than 1 / 3 of the tooth surface, and 2 indicates 3 means that plaque is attached to more than 1 / 3 but less than 2 / 3 of the tooth surface, and 4 means that plaque is attached to more than 2 / 3 of the tooth surface. The total of the measured values ​​for each panelist was divided by the number of measurement sites to calculate the average value. This was taken as the DI value.

[0075] The dental professional then performs a dental cleaning, and the time immediately after the dental cleaning is performed is This was the start of test period A and test period B. In addition, the designated commercially available toothpaste was used for two weeks prior to the dental professional's tooth cleaning and until the end of the test period. Toothpaste was used to rule out the influence of different toothpastes. Test period A: 4 weeks after the start of the test Test period B: 8 weeks after the start of the test

[0076] Next, until the end of the above test period A and test period B, each tablet was taken once a day. The subjects were asked to take one tablet three times (one tablet each time), and clinical tests were conducted at the end of each test period to measure the stimulated saliva The fluid was collected and the gingival index (GI), bleeding site count (BOP), and plaque volume (DI) were measured. Based on the results obtained, the improvement rate of each test value (GI, BOP, DI) was calculated using the following formula. asked for. Improvement rate of each test value = 100 - (each test value in period A or period B / each test value before intake x 100)

[0077] <Evaluation of oral flora improvement effect> As in the "Evaluation of oral flora improvement effect" in Test 1, the number of bacteria in the saliva during stimulation was The proportion (%) of bacteria present, the relative increase rate of each bacterium, and the improvement rate of the bacterial flora were calculated.

[0078] [Table 8]

[0079] An example of a gummy formulation is shown in Table 9.

[0080] [Table 9]

[0081] An example of a cookie formulation is shown in Table 10.

[0082] [Table 10]

[0083] An example of a popsicle formulation is shown in Table 11.

[0084] [Table 11]

[0085] An example of a soft candy formulation is shown in Table 12.

[0086] [Table 12]

[0087] An example of a jelly formulation is shown in Table 13.

[0088] [Table 13]

[0089] An example of a powdered drink formulation is shown in Table 14.

[0090] [Table 14]

[0091] An example of a chocolate formulation is shown in Table 15.

[0092] [Table 15]

[0093] An example of a gum formulation is shown in Table 16.

[0094] [Table 16]

Claims

1. The following components (A) and (B): (A) Plant-derived powder containing nitrate (B) One or more salts selected from organic acid salts (B1) and carbonate compounds (B2) compound Solid foods containing

2. Component (B2) is one or more selected from carbonates, bicarbonates, and sesquicarbonates.

2. The solid food product according to claim 1, wherein

3. The mass ratio of the amount of component (A) converted to nitric acid to the content of component (B) ((A) 硝酸 / (B)) is, 3. The solid food according to claim 1, wherein the molecular weight is 0.001 or more and 50 or less.

4. Component (B1) is a citrate, gluconate, succinate, fumarate, lactate, phosphorus 3. The solid composition according to claim 1, wherein the solid composition is one or more selected from the group consisting of a salt of tartaric acid and a salt of tartaric acid. food.

5. Furthermore, cellulose or its derivatives, starch or starch hydrolysate, silicon dioxide, fatty acid esters Contains one or more additives (C) selected from the group consisting of esters, fatty acid salts, monosaccharides, and disaccharides.

3. The solid food according to claim 1 or 2.

6. The mass ratio of the amount of component (A) converted to nitric acid to the content of component (C) ((A) 硝酸 / (C)) is The solid food according to claim 5, wherein the molecular weight is 0.005 or more and 20 or less.

7. Ingredient (A) is sweet potato young leaves, kale, barley, celery, Japanese mustard spinach, parsley, spinach, Roots, beets, broccoli, burdock, and aloe are selected from one or more plants.

3. The solid food according to claim 1 or 2, which is a powder.

8. The content of nitrate in component (A) is 0.01% by mass or more and 40% by mass or less.

3. The solid food product according to claim 1 or 2.

9. The solid food according to claim 1 or 5, further comprising a sugar alcohol (D).

10. 10. The solid food product of claim 1 for application after dental professional cleaning of the teeth.

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