Oral composition

Abstract

To provide an oral composition in which the unpleasant sour taste of chlorogenic acids is suppressed. [Solution] The following components (A) and (B); (A) Chlorogenic acids, and (B) Vanillin It contains such that the mass ratio of component (A) to component (B) (A) / (B) is 0.005 to 0.35. Oral composition.

Description

Technical Field

[0001] The present invention relates to an oral composition.

Background Art

[0002] Chlorogenic acids are a kind of polyphenols and have been reported to have physiological effects such as antioxidant action and blood pressure lowering action. Coffee beans are known as a material rich in chlorogenic acids, and various coffee products with enhanced palatability have been studied. For example, it has been reported that by mixing a plant flavor that complements the coffee flavor into soluble black coffee powder, the taste can be changed to a taste particularly preferred by young people (Patent Document 1). On the other hand, vanillin is the main component of the fragrance of vanilla and is generally used as a flavor for imparting a sweet fragrance peculiar to ice cream, chocolate, candy, cake, liqueur, etc. in the field of food and beverages.

[0003]

[0004]

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] As the roasting degree of coffee beans increases, the aroma becomes rich and highly palatable. However, as the roasting degree increases, a considerable amount of chlorogenic acids present in the coffee beans decomposes. Therefore, in order to make the most of chlorogenic acids, reagents or roasting of chlorogenic acids ​​​It is advantageous to use lightly roasted coffee beans with a low degree of roasting as the raw material. However, chlorogenic acid When reagents or lightly roasted coffee beans are used as raw materials, the acidity of chlorogenic acids is too strong. This can cause discomfort or aversion, making it difficult to continue taking the substance. The object of the present invention is to provide an oral composition in which the unpleasant sour taste of chlorogenic acids is suppressed. It is located there. [Means for solving the problem]

[0006] In view of the above problems, the present inventors have conducted extensive research and have found that an enzyme containing chlorogenic acids is present. By including vanillin in the oral composition in a certain ratio to chlorogenic acids, We found that it can suppress the unpleasant sourness of chlorogenic acids.

[0007] In other words, the present invention provides the following [1] to [7]. [1] The following components (A) and (B); (A) Chlorogenic acids, and (B) Vanillin It contains, The mass ratio of component (A) to component (B) [(B) / (A)] is between 0.005 and 0.35. Oral composition. [2] The oral composition according to [1] above, wherein the content of component (A) is 0.02% by mass or more. . [3] The content of component (B) is 0.0005% by mass or more, as described in [1] or [2] above. An oral composition. [4] An RTD type beverage composition, the oral composition described in any one of [1] to [3] above thing. [5] An instant beverage composition, which is an oral beverage composition according to any one of [1] to [3] above. composition. [6] A solid oral composition, the oral composition described in any one of [1] to [3] above. . [7] A suppressant for the unpleasant sour taste of chlorogenic acids, having vanillin as an active ingredient. [Advantages of the Invention]

[0008] According to the present invention, an oral composition in which the unpleasant sour taste of chlorogenic acids is suppressed can be provided. [Modes for Carrying Out the Invention]

[0009] [Oral Composition] In the present specification, the "oral composition" refers to something that has little risk of harming human health and is exclusively orally ingested in normal social life, and is not limited to the classifications such as foods, pharmaceuticals, quasi-drugs, etc. in administrative classification. Therefore, the oral composition of the present invention broadly includes foodstuffs for oral ingestion such as general foods, health foods (functional foods and beverages), health functional foods (foods for specified health use, nutritional functional foods, foods with functional claims), quasi-drugs, pharmaceuticals, etc.

[0010] The oral composition of the present invention contains chlorogenic acids as component (A). Here, in the present specification, the "chlorogenic acids" is a general term for the monocaffeoylquinic acids of 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid, and the monofenulaconic acids of 3-ferulic acid, 4-ferulic acid and 5-ferulic acid. In the present invention, it is sufficient to contain at least one of the above six kinds of chlorogenic acids.

[0011] ​​​​​​​​​​​The origin of ingredient (A) is not particularly limited, as long as it is commonly used in the food and beverage industry. It is not limited to chemically synthesized products or products derived from natural products. Examples of products derived from natural products include: For example, plant extracts can be cited. The plants used for extraction include component (A). While not particularly limited as long as it contains the following, examples include sunflower seeds, unripe apples, and coffee. Beans, Simon leaves, cones of pine trees, seed husks of pine trees, sugarcane, nandina leaves, burdock. Examples include eggplant peel, plum fruit, coltsfoot, and plants of the Vitaceae family. The plants are one species or Two or more types can be used. In particular, from the perspective of chlorogenic acid content, coffee beans This is preferable. Furthermore, there are no particular restrictions on the type or origin of the coffee beans; they can be selected as appropriate. Yes, and it is also possible to use a mixture of one or more types of coffee beans from different varieties and origins. can.

[0012] The degree of roasting of the coffee beans used for extraction is not particularly limited, but the chlorogenic acid content and flavor are important. From this perspective, lightly roasted coffee beans are preferred. The L value of lightly roasted coffee beans is chlorogenic acid. From the viewpoint of similar content, 25 or more is preferred, and 27 or more is even more preferred, and from the viewpoint of flavor A value of 55 or less is preferable, 45 or less is more preferable, and 35 or less is even more preferable. Lightly roasted coffee The L value range for coffee beans is preferably 25 to 55, and more preferably 27 to 45. And more preferably 27 to 35. Here, in this specification, "L value" means black With L value 0 for neutral and L value 100 for white, the brightness of roasted coffee beans was measured using a colorimeter. That is the case. Furthermore, the extraction method and conditions for plant extracts are not particularly limited, and known methods may be used. This can be done. In addition, the plant extract may be concentrated or dried to increase the purity of chlorogenic acids. It may be purified for further processing. Methods for concentration, drying, and purification should be those known. Yes.

[0013] The content of component (A) in the oral composition of the present invention enhances chlorogenic acids and physiological effects. From this viewpoint, 0.02% by mass or more is preferred, 0.05% by mass or more is more preferred, and 0.0 More preferably 8% by mass or more. Also, from the viewpoint of suppressing the unpleasant sourness of chlorogenic acids, The content of (A) is preferably 0.4% by mass or less, more preferably 0.3% by mass or less, and 0 A content of 0.2% by mass or less is more preferable. Here, in this specification, the content of component (A) is as described above. It is defined based on the total amount of the six components. Note that if component (A) is in the form of a salt or hydrate. The content of component (A) shall be the value converted to free acids such as chlorogenic acids. Component (A) The content is measured using an analytical method from among commonly known measurement methods that is appropriate for the condition of the sample being measured. It is possible to do so, for example, by analyzing it using liquid chromatography. In particular, the method described in the examples below is an example. When measuring, the detection range of the device should be appropriate. To ensure compatibility, samples are freeze-dried, and impurities in the samples are removed to suit the separation capabilities of the instrument. You may remove or otherwise process them as needed.

[0014] The oral composition of the present invention contains vanillin as component (B). Component (B) is a raw material It may be derived from existing ingredients or newly added. Also, ingredient (B) is a component of food and beverages. The origin is not particularly limited as long as it is commonly used in the field; for example, chemically synthesized products. However, extract from vanilla beans is also acceptable.

[0015] The oral composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] of 0. The range is 0.05 to 0.35, but from the viewpoint of suppressing the unpleasant sourness of chlorogenic acids, it should be 0.015 or less. The above is preferable, 0.02 or higher is more preferable, 0.04 or higher is even preferable, and 0.07 or lower is preferable. The higher the value, the more preferable it is, and from the viewpoint of suppressing the bitter aftertaste derived from vanillin, 0.3 or less is preferable. Preferably, 0.27 or less is more preferable, 0.22 or less is even more preferable, and 0.15 or less is Even more preferable. And the mass ratio of component (A) to component (B) [(B) / (A)] is preferable. More preferably 0.015 to 0.3, more preferably 0.02 to 0.27, and even more preferably 0. The range is 0.4 to 0.22, and more preferably 0.07 to 0.15.

[0016] The content of component (B) in the oral composition of the present invention is such that the unpleasant sourness of chlorogenic acids is suppressed. From this perspective, 0.0005% by mass or more is preferred, and 0.0015% by mass or more is more preferred. More preferably 0.003% by mass or more, and even more preferably 0.007% by mass or more. Furthermore, from the viewpoint of suppressing the bitter aftertaste derived from vanillin, a concentration of 0.035% by mass or less is preferable, and 0. 0.28% by mass or less is more preferable, 0.023% by mass or less is even more preferable, and 0.015% by mass is preferable. A percentage or less is even more preferable. The content of component (B) is determined by commonly known analytical methods. The measurement can be performed using an analytical method suitable for the condition of the sample, such as GC / MS. Specifically, the method described in the examples below is an example. Note that the detection of the device during measurement is To adapt to the region, the sample is freeze-dried, or the gaps in the sample are adjusted to match the separation capabilities of the instrument. You may take appropriate measures, such as removing unwanted materials, as needed.

[0017] The oral composition of the present invention may contain caffeine as component (C). Component (C) This can be derived from the raw materials or newly added. Extracts obtained from roasted coffee beans with an L value within the above range consist of component (A) and component (C) The mass ratio [(A) / (C)] to ) is usually 1 or greater, and the roasted coffee beans have a distinctive roasted aroma. Furthermore, it lacks any coffee flavor and is completely different from regular roasted coffee bean extract. Moreover, although it is rich in chlorogenic acids, the acidity of chlorogenic acids is strong, so oral ingestion is difficult. It is likely to cause discomfort when doing so. Therefore, in order to fully enjoy the effects of the present invention, As a source of genic acid, the mass ratio of component (A) to component (C) [(A) / (C)] is 1 or greater. It is preferable to use roasted coffee beans, and in a more preferable embodiment, the mass ratio [(A) / (C) is preferably 2 or more, more preferably 4 or more, when using roasted coffee beans. Preferably, the content of component (C) is measured using a commonly known measurement method. Measurement can be performed using analytical methods suitable for the situation, such as liquid chromatography. It is possible to analyze it using the following method. Specifically, the method described in the examples below is an example. Oh, when measuring, the sample is freeze-dried to match the detection range of the device, and the separation ability of the device... Even if appropriate processing is performed as needed, such as removing impurities from the sample to make it conform to the standard, good.

[0018] The oral composition of the present invention optionally contains sweeteners, acidulants, amino acids, proteins, and vitamins. Ingredients: Minerals, flavorings, fruit juice, plant extracts, esters, colorants, emulsifiers, milk ingredients, cocoa powder Additives such as broth, seasonings, vegetable oil, antioxidants, preservatives, pH adjusters, gelling agents, and carriers. The product may contain one or more agents. The amount of additives may not impair the purpose of the present invention. It can be set appropriately within the limits.

[0019] The oral composition of the present invention can be in liquid or solid form at room temperature (20°C ± 15°C). It can take any form that is appropriate. A preferred embodiment of the oral composition of the present invention is, for example, the beverage composition described below. Examples include solid oral compositions.

[0020] Examples of beverage composition product forms include RTD (Ready-to-Drink) type beverages. Examples include products and instant beverage compositions. In this specification, "RTD (Ready-to-Drink)" refers to ready-to-drink beverages. A "drink-type beverage composition" refers to a beverage that can be consumed as is without dilution. Furthermore, "instant beverage composition" refers to a beverage that is diluted and dissolved in liquid and consumed as a beverage. This refers to foods that reduce other substances.

[0021] Examples of ready-to-drink (RTD) beverage compositions include liquid, concentrated liquid, gel, and jelly. It can be done. If the form is a concentrated liquid, gel, or jelly, it can be provided in the container. The only requirement is that the beverage composition can be drawn up through a mouthpiece or straw, and the solid content concentration is not particularly limited. do not have.

[0022] The pH (20°C) of the RTD type beverage composition is determined from the perspective of suppressing the unpleasant sourness of chlorogenic acids. Preferably 3 or more, more preferably 3.5 or more, and even more preferably 4 or more. Yes, and more preferably 7 or less, more preferably 6.5 or less, and even more preferably It is 6 or less. Note that pH is measured using a pH meter after adjusting the temperature to 20°C. do.

[0023] The RTD (Ready-to-Drink) beverage composition may be either a tea beverage or a non-tea beverage. Examples of non-tea beverages include: This includes soft drinks, carbonated drinks, tea drinks, fruit juices, vegetable drinks, dairy drinks, and alcoholic beverages. It is possible.

[0024] The RTD type beverage composition may also be a packaged beverage composition. The container can be a standard packaging container. There are no particular limitations, for example, a molded container mainly composed of polyethylene terephthalate ( (So-called PET bottles), metal cans, paper containers composited with metal foil or plastic film, and glass bottles. These are some examples.

[0025] If the RTD type beverage composition is a packaged beverage composition, it may be heat-sterilized. Heat sterilization method Legally, it must conform to the conditions stipulated in the applicable laws and regulations (in Japan, the Food Sanitation Act). It is not particularly limited to anything that does so.

[0026] The instant beverage composition, at room temperature (20°C ± 15°C), is solid or concentrated liquid. It is also common and not particularly limited. As a solid, it can be in the form of powder, granules, tablets, rods, or plates. Examples include block-shaped structures. The liquid used for dilution is not particularly limited, as long as it can be used to prepare a reconstituted beverage according to the prescribed usage. Examples include water, carbonated water, milk, and soy milk, and the temperature of the liquid does not matter. The dilution ratio should be determined according to the prescribed usage, for example, the form of the instant beverage composition. If it is a solid, the mass equivalent is usually 20 to 600 times, preferably 30 to 500 times. It is possible, more preferably 50 to 250 times, and even more preferably 70 to 200 times. Furthermore, if the instant beverage composition is in liquid form, the amount is usually 1.5 to 100 times the mass. The ratio is preferably 1.5 to 50 times, more preferably 1.8 to 30 times, and further Preferably, the dilution ratio is 2 to 10 times. Furthermore, the instant beverage composition is prepared according to the prescribed usage method. The diluted and prepared reconstituted beverage contains the respective amounts of component (A) and component (B) in the said reconstituted beverage. Regarding the mass ratio [(B) / (A)] and pH, the composition of the RTD type beverage described above. It can possess the same configuration as an object.

[0027] Instant beverage compositions are, for example, packaged in bottles or other containers, and when consumed, one cup is dispensed. Measuring devices such as measuring cups, cup-type containers holding one serving, and individually packaged servings. It can be in stick type or the like. Also, if it is a concentrated liquid, for example, a cup It can be a portion-type concentrated beverage, etc., packaged in individual servings. The container and packaging may be filled with nitrogen gas, and the packaging material should have low oxygen permeability for optimal quality. It is preferable in terms of durability.

[0028] A solid oral composition is a solid food that can be taken orally as is. Its form is, for example, Examples include powder, granules, tablets, rods, plates, and blocks. The solid content in the composition is usually 80% by mass or more, preferably 90% by mass or more. More preferably 93% by mass or more, even more preferably 95% by mass or more, and especially Preferably, it is 97% by mass or more. However, there is no particular upper limit to the amount of solids, and 10 It may be 0% by mass. Here, in this specification, "solid content" means that the sample is 10 This refers to the mass of the residue remaining after drying in an electric constant-temperature dryer at 5°C for 3 hours to remove volatile substances.

[0029] There are no particular restrictions on the type of solid oral composition; it can be appropriately selected according to the purpose. Yes, it is possible. For example, candy, gum, chocolate, cookies, bread, and other sweets; Health, beauty, and nutritional supplements such as pre-treatments; powders, tablets, granules, capsules, and lozenges. Examples of pharmaceuticals, quasi-drugs, etc. can be cited. Among them, supplements, powders, tablets, Granular formulations are preferred. Solid oral compositions can, for example, be individually packaged for single doses. It is possible to package the items in small portions using packaging materials such as aluminum-metallized film. can.

[0030] Among these, beverage compositions are preferred as oral compositions, including RTD type beverage compositions and insulin A tanto beverage composition is even more preferable.

[0031] The oral composition of the present invention can be manufactured according to conventional methods, and appropriate methods may be used. It is possible to take component (A), component (B), and other components as needed, and component (A) The mixture is manufactured by mixing such that the mass ratio of component (B) to component (A) [(B) / (A)] falls within the above range. This is possible. The mixing order of component (A), component (B), and other components is not particularly limited and can be any order. It can be added at the same time. For mixing, an appropriate method such as stirring or shaking can be used. This is possible, and a mixing device may be used. Furthermore, if it is a concentrated liquid, for example, Atmospheric pressure concentration, where the solvent is evaporated at atmospheric pressure; vacuum concentration, where the solvent is evaporated under reduced pressure; and membrane separation. Known concentration methods, such as membrane concentration methods that remove more solvent, can be employed. In the case of solid oral compositions, granules may be produced by known granulation methods. For example, spray granulation, fluid bed granulation, compression granulation, rolling granulation, agitation granulation, extrusion granulation, powder coating. Granulation is one example. The granulation conditions can be appropriately selected depending on the granulation method. Furthermore, when forming tablets, either wet or dry compression may be used, and a known compression molding machine can be used. It can be used.

[0032] [An agent that suppresses the unpleasant sourness of chlorogenic acids] The unpleasant sourness inhibitor of the present invention contains (B) vanillin as an active ingredient, and is excessively sensitive It is primarily used to suppress the sourness of chlorogenic acids. The unpleasant sourness inhibitor of the present invention may be used in combination with (A) chlorogenic acids, in which case, It is preferable to control the mass ratio of component (A) to component (B) [(B) / (A)] within the above range. It's nice.

[0033] Furthermore, the unpleasant sourness inhibitor of the present invention contains not only component (A), but also an effervescence containing component (A). It can be applied to oral products. Oral products are not particularly limited as long as they can be taken orally, and can be liquid or solid. This is also acceptable. For example, you could list foods, beverages, pharmaceuticals, or quasi-drugs that contain ingredient (A). This is possible. Food and beverages are preferred among them. Examples of food and beverages include beverages or instant beverages containing ingredient (A), ingredient (A Foods containing ) can be listed. Furthermore, food and beverages are subject to the regulations of the Ordinary Law, depending on the type of food and beverage. It can be manufactured according to this. The dosage forms of pharmaceuticals and quasi-drugs are not particularly limited; for example, oral formulations are included. For example, known dosage forms such as liquids and syrups can be used. Also, when formulating the product... Known additives may be added. Furthermore, pharmaceuticals and quasi-drugs are manufactured in accordance with the conventional law. It can be manufactured in this way. Furthermore, the content and mass ratio of each component (A) and component (B) in the oral product [(B) / (A)] Therefore, as explained above. [Examples]

[0034] 1. Analysis of chlorogenic acids and caffeine An HPLC system was used for the analysis. The model numbers of the instrument's components 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 x length 150 mm, particle size 3 μm m (Intact Co., Ltd.)

[0035] The analysis conditions are as follows: • Sample injection volume: 10 μL ·Flow rate: 1.0mL / min • UV-VIS detector setting wavelengths: 325nm (chlorogenic acids), 270nm (caffeine hmm) • Column oven setting temperature: 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

[0036] 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%

[0037] • 3-Caffeoylquinic acid: 5.3 min • 5-Caffeoylquinic acid: 8.8 min 4-Caffeoylquinic acid: 11.6 min • 3-ferulaquinic acid: 13.0 min • 5-ferulaquinic acid: 19.9 min • 4-ferulaquinic acid: 21.0 min From the area percentage obtained here, 5-caffeoylquinic acid (Tokyo Chemical Industries Co., Ltd.) was selected as the standard substance. The chlorogenic acid content (mass %) was then determined.

[0038] • Caffeine: 19.1 min Using the area percentage obtained here, caffeine (Fujifilm Wako Pure Chemical Industries) is used as the standard substance. The fain content (mass %) was determined.

[0039] 2. Analysis of Vanillin A 10 mL sample of vanillin was collected in a GC headspace vial (20 mL). 3g of sodium chloride was added. A stirring bar was placed in the vial, the vial was sealed tightly, and it was stirred for 30 minutes. While stirring, use SPME fiber (Sigma-Aldrich, 50 / 30 μm, DV The components were adsorbed onto B / CAR / PDMS. After adsorption, SPME fiber was inserted into the inlet. The sample was desorbed by heating and then measured using GC / MS. The analytical instrument used was an Agilent 7890A / 5. I used the 975Cinert (manufactured by Agilent Technologies).

[0040] The analysis conditions are as follows: • Column: TC-WAX (length 30m, inner diameter 0.25mm, film thickness 0.25μmm) • Column temperature: 40°C (3 mh) → 20°C / mh → 250°C • Column pressure: Constant flow mode (31kPa) Column flow rate: 1 mL / min (He) ·Inlet temperature: 260℃ • Injection method: Splitless • Detector: MS Ion source temperature: 230℃ Ionization method: EI (70 eV) • Scan range: SCAN Gain: 1729V0039

[0041] The purchased reagents were dissolved in ethanol, serially diluted, and a standard was prepared. A standard of the specified concentration was then prepared. The substance was added to the sample and adsorbed onto an SPME fiber in the same way as the sample alone, and GC / MS measurements were performed. For quantitative analysis, the peak area of ​​the ion at m / z 151 was used.

[0042] Manufacturing Example 1 Manufacturing of chlorogenic acid preparations Roasted L29 coffee beans (origin: Vietnam) are ground and brewed in a cylindrical extraction tower (inner diameter 160mm) Six units (660mm in height) were filled so that each unit contained 4.2kg of material. Next, 150°C hot water was pumped from the bottom to the top of the first extraction column. Then, the first extraction The coffee extract discharged from the top of the extraction tower was sent from the bottom of the second extraction tower to the top. Repeat this operation for the extraction towers from the third stage onward, and discharge from the top of the sixth extraction tower. The extracted coffee liquid was quickly cooled and collected. All extractions were performed at 0.3 MPa. The procedure was carried out under pressure at a flow rate of 20 mL / min. The obtained extract was then subjected to a rotary evaporator. Using an N-1100V model (manufactured by Tokyo Rikakikai Co., Ltd.), a vacuum was applied at 30 torr and 50°C. The solution was then heated and concentrated to obtain a concentrated Brix10 composition. Subsequently, a cylindrical column (inner diameter 72 mm × (Height 100mm) Activated carbon (Shirasagi WH2C LSS, manufactured by Nippon Enviro-Chemicals) 10 Add 0g and sterilize at 80°C for 10 minutes, then add 2.0kg of the above Brix10 concentrated composition. The liquid was delivered at 25°C and a flow rate of 64.0 mL / min, and the final volume was collected from the column outlet. 2.4 kg of activated carbon treatment solution was obtained. The obtained treatment solution was dried using a spray dryer. This yielded a powdered chlorogenic acid preparation. The chlorogenic acid content of the obtained chlorogenic acid preparation was 10% by mass.

[0043] Examples 1-9 and Comparative Examples 1-4 The beverage was prepared by uniformly mixing each component shown in Table 1. The resulting beverage was then analyzed. The following sensory evaluation was conducted. The results are shown in Table 1. Note that in Table 1, "chlorogenic acid preparation" This refers to the chlorogenic acid preparation obtained in Manufacturing Example 1, and "chlorogenic acid reagent" refers to Tokyo Chemical This is a chlorogenic acid reagent manufactured by Seikogyo Co., Ltd.

[0044] Sensory evaluation When the beverages obtained in each example and comparative example were consumed, the "unpleasant sourness" and "bitter aftertaste" were observed. Regarding "[the subject]", three expert panel members agreed to use the following evaluation criteria and then conducted a sensory test. The process was carried out. Then, based on the scores determined by each expert panel, the final scores were determined through deliberation. Furthermore, "aftertaste" refers to the "sensation that lingers in the mouth" as described in JIS Z 8144:2004. say.

[0045] Criteria for evaluating unpleasant sourness The unpleasant sourness of the beverage in Comparative Example 1 was given a score of "1", and the unpleasant sourness of the beverage in Example 6 was given a score of " The following criteria were followed for item 3. Rating 5: Not noticeable 4: I wouldn't say it's completely unnoticeable. 3: Feels weak 2: Feels somewhat strong 1: I feel it strongly

[0046] Criteria for evaluating bitterness in the aftertaste The bitter aftertaste of the beverage in Comparative Example 2 was given a score of "1", and the bitter aftertaste of the beverage in Example 8 was given a score of " The following criteria were followed for item 3. Rating 5: Not noticeable 4: I wouldn't say it's completely unnoticeable. 3: Feels weak 2: Feels somewhat strong 1: I feel it strongly

[0047] [Table 1]

[0048] Table 1 shows that in oral compositions containing chlorogenic acids, vanillin is added relative to the chlorogenic acids. It has been found that by including them in a certain ratio, the unpleasant sourness of chlorogenic acids can be reduced. ru.

Claims

1. The following components (A) and (B); (A) Chlorogenic acids, and (B) Vanillin It contains, The mass ratio (A) / (B) of component (A) to component (B) is 0.005 to 0.35, oral Composition for use.

2. The oral composition according to claim 1, wherein the content of component (A) is 0.02% by mass or more.

3. The oral combination according to claim 1 or 2, wherein the content of component (B) is 0.0005% by mass or more. Finished product.

4. An oral composition according to any one of claims 1 to 3, which is an RTD type beverage composition.

5. An oral composition according to any one of claims 1 to 3, which is an instant beverage composition.

6. An oral composition according to any one of claims 1 to 3, which is a solid oral composition.

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