Oral composition with inhibited discoloration and method for inhibiting discoloration thereof

Abstract

To provide an oral composition that suppresses the discoloration of a ferrate and ascorbic acid enhanced by a zinc salt and a method for suppressing the discoloration thereof.SOLUTION: An oral composition contains following (A)-(D): (A) a ferrate; (B) ascorbic acid; (C) a zinc salt; and (D) one or more selected from erythritol, sorbitol, and xylitol.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oral composition containing an iron salt, ascorbic acid, a zinc salt, and a sugar alcohol, and a method for inhibiting discoloration of an oral composition containing an iron salt, ascorbic acid, and a zinc salt. [Background technology]

[0002] Iron salts such as sodium ferrous citrate, ferrous gluconate, ferrous sulfate, ferrous fumarate, and ferric pyrophosphate are widely used as nutritional functional foods for iron supplementation and medicines for treating iron deficiency anemia. When these are stored together with certain ingredients, they discolor, causing a decrease in product value in terms of appearance. It is known that discoloration is particularly pronounced when iron salts are combined with vitamin C. However, it was not known that discoloration is further enhanced when zinc salt is added to iron salt and vitamin C. The present inventors have found that discoloration is enhanced when zinc salt is added to iron salt and ascorbic acid, and have conducted extensive research, and have found that the discoloration enhanced by zinc salt can be suppressed by a specific sugar alcohol, thereby completing the invention.

[0003] In recent years, there has been an increasing demand for chewable functional foods that allow people to easily ingest nutritional components such as vitamins and minerals while enjoying the taste in the mouth. In food development, where taste quality greatly determines the value of a product, sugars are an essential ingredient, but they have the problem of discoloration due to reactions with other ingredients during storage. Sugar alcohols are widely used as alternatives to sugars because the highly reactive carbonyl group is converted to an alcoholic hydroxyl group by hydrogenation (reduction reaction), and they do not cause browning, the so-called Maillard reaction, which occurs when proteins and amino acids coexist. For example, reduced maltose syrup (malbit) has a sweetness similar to that of sucrose, and is therefore widely used in general foods as a sucrose substitute.

[0004] Patent Document 1 (JP 2017-109998 A) discloses a method for suppressing discoloration of iron compounds using organic acids such as citric acid, tartaric acid, and malic acid.

[0005] Patent Document 2 (JP Patent Publication No. 2008-54503) discloses a technology that provides particularly excellent discoloration prevention effects for fruits and vegetables that contain a lot of lipids by combining fruit juice with at least three types selected from the group consisting of ascorbic acid, citric acid, phytic acid, and ethanol, vitamin E, and further combining with a sugar alcohol.

[0006] Patent Document 3 (JP Patent Publication No. 2000-197454) discloses a technology for suppressing browning caused by the combination of iron salt and vitamin C by using reduced palatinose of a specific particle size, which is granulated by an appropriate granulation method with a binder liquid to produce a powder or tablet containing vitamin C or this and iron.

[0007] While these techniques are certainly excellent as techniques for inhibiting discoloration, they do not describe or suggest the unique problem of the present invention, that is, discoloration is enhanced when a zinc salt is added to an iron salt and ascorbic acid. The present invention proposes a new oral composition based on the finding that the discoloration of iron salts and ascorbic acid, which is enhanced by zinc salts, can be suppressed by a specific sugar alcohol. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2017-109998 A [Patent Document 2] JP 2008-54503 A [Patent Document 3] JP 2000-197454 A Summary of the Invention [Problem to be solved by the invention]

[0009] An object of the present invention is to provide an oral composition in which discoloration between an iron salt and ascorbic acid, which is enhanced by a zinc salt, is inhibited, and a method for inhibiting discoloration thereof. [Means for solving the problem]

[0010] The means for solving the problems of the present invention are as follows. 1. An oral composition comprising the following (A) to (D): (A) Iron salts (B) Ascorbic Acid (C) Zinc salts (D) one or more selected from erythritol, sorbitol, and xylitol 2. A method for inhibiting discoloration of an oral composition, comprising comprising the following (A) to (D): (A) Iron salts (B) Ascorbic Acid (C) Zinc salts (D) one or more selected from erythritol, sorbitol, and xylitol 3. The oral composition according to 1 or 2, characterized in that one or more of (D) erythritol, sorbitol, and xylitol is 30% by mass to 1,500% by mass relative to the total mass of (A) iron salt, (B) ascorbic acid, and (C) zinc salt. 4. The oral composition according to any one of 1 to 3, further comprising (E) an organic acid other than ascorbic acid. 5. The oral composition according to any one of 1. to 4., characterized in that the oral composition is in any form selected from tablets, chewable tablets, fine granules, granules, powders and capsules. Effect of the Invention

[0011] The oral composition of the present invention inhibits discoloration between an iron salt and ascorbic acid, which is enhanced by a zinc salt, and can provide an oral composition that is excellent in appearance. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The oral composition of the present invention is characterized by containing one or more selected from (A) an iron salt, (B) ascorbic acid, (C) a zinc salt, and (D) erythritol, sorbitol, and xylitol.

[0013] ((A) Iron salts) Iron is one of the nutrients essential for maintaining life, and insufficient intake of iron causes anemia, gastrointestinal disorders, and impaired thinking ability. The iron salt used in the present invention may be one type only, or two or more types may be mixed. The iron salt used in the present invention may be naturally derived iron salt obtained by extraction and purification from plants, animals, seafood, minerals, etc., or synthesized by utilizing chemical or enzymatic reactions. Examples of the iron salt used in the present invention include ferric chloride, ferric chloride, ferrous citrate, ferric citrate, ferric phosphate, ferrous pyrophosphate, ferric pyrophosphate, ferrous sulfate, ferric sulfate, ferric hydroxide, ferric ammonium citrate, ferrous gluconate, and ferrous lactate. From the viewpoints of taste, absorbability, and safety, ferrous citrate, ferric citrate, ferrous pyrophosphate, and ferric pyrophosphate are particularly preferred. Any iron salt commercially available for food use may be used without any particular limitation.

[0014] ((B) Ascorbic Acid) The concept of the ascorbic acid (B) used in the present invention does not include ascorbic acid salts. However, as long as the function of the present invention is not impaired, ascorbic acid salts may be contained in the oral composition of the present invention. As long as the raw material is commercially available for food use, it can be used without any particular limitation.

[0015] ((C) Zinc Salts) Zinc is an essential trace mineral for humans and other living organisms, and is an essential nutrient for maintaining normal taste and maintaining healthy skin and mucous membranes. Examples of zinc used in food include zinc salts and zinc yeasts that are made by adding zinc salts to yeast culture liquid to make yeast take up zinc and strengthening zinc, and zinc yeasts usually contain almost no zinc salts. Examples of zinc salts used in the present invention include zinc chloride, zinc sulfate, zinc gluconate, zinc lactate, and zinc citrate, and zinc gluconate, zinc sulfate, and zinc chloride are preferred, and zinc gluconate is particularly preferred, and one or more selected from these can be used in combination.

[0016] ((D) one or more selected from erythritol, sorbitol, and xylitol) The erythritol, sorbitol, and xylitol used in the present invention may be a mixture of one or more selected from these. From the viewpoint of suppressing discoloration between iron salt and ascorbic acid, which is enhanced by zinc salt, erythritol, sorbitol, and xylitol are preferred, and erythritol and xylitol are particularly preferred. Any raw material commercially available for food use may be used without any particular restrictions.

[0017] ((E) Organic acids other than ascorbic acid) As the (E) organic acid other than ascorbic acid used in the present invention, from the viewpoint of further suppressing discoloration, it is preferable to contain one or more selected from citric acid, tartaric acid, and malic acid, and it is particularly preferable to contain citric acid.

[0018] The content of one or more selected from (D) erythritol, sorbitol, and xylitol used in the oral composition of the present invention is not particularly limited as long as it is within a range that does not impair the taste of the oral composition of the present invention. However, from the viewpoint of further suppressing sweetness and discoloration, the mass of one or more selected from (D) erythritol, sorbitol, and xylitol relative to the total mass of (A) iron salt, (B) ascorbic acid, and (C) zinc salt is preferably 30% by mass to 1500% by mass, and more preferably 80% by mass to 1400% by mass.

[0019] In addition, the content of the organic acid other than (E) ascorbic acid used in the oral composition of the present invention is not particularly limited as long as it does not impair the taste quality of the oral composition of the present invention. However, the mass of the organic acid other than (E) ascorbic acid relative to the total mass of (A) iron salt, (B) ascorbic acid, and (C) zinc salt is preferably 1% by mass to 100% by mass, and more preferably 10% by mass to 80% by mass.

[0020] The form of the oral composition of the present invention may be a normal food form or a supplement form. As the supplement form, it can be orally administered in the form of solid preparations such as tablets, chewable tablets, granules, and capsules, or liquid preparations such as drinks, jellies, and gummies. However, from the viewpoint of convenience for continuous intake of iron and zinc, tablets, chewable tablets, fine granules, granules, powders, and capsules are preferred, and tablets, chewable tablets, and capsules are more preferred. Examples of optional components include excipients, binders, coating agents, lubricants, sugar coating agents, disintegrants, bulking agents, flavoring agents, emulsifying / solubilizing / dispersing agents, stabilizers, pH adjusters, isotonic agents, and the like. By treating these according to conventional methods, the oral composition of the present invention can be produced.

[0021] Hereinafter, tests conducted by the inventors of the present application will be described. The inventors obtained the finding that an oral composition characterized by containing the following (A) to (D) has an excellent discoloration suppressing effect. (A) Iron salt (B) Ascorbic acid (C) Zinc salt (D) One or more selected from erythritol, sorbitol, and xylitol The present invention will be described in detail based on examples, but it is not limited thereto.

Examples

[0022] <Regarding the Hunter Lab color system> In this specification, the term "Hunter Lab color system (Lab color system)" refers to a color system that forms a color solid composed of an orthogonal coordinate system consisting of an a-axis and a b-axis indicating chromaticity and an L-axis perpendicular thereto. Here, the "L* value" is a value that expresses lightness as a numerical value, and when the L* value is 100, the color is white, and when the L* value is 0, the color is black. In the oral composition used in the present invention, when discoloration occurs due to the reaction between an iron salt and ascorbic acid, and when the discoloration of the iron salt and ascorbic acid is enhanced by a zinc salt, the color changes to black, and the L* value changes to a smaller value over time. Additionally, the "a* value" is a value that expresses the red and green tones numerically. The larger the + value of the a* value, the stronger the red, and the larger the - value of the a* value, the stronger the green. The "b* value" is a value that expresses the yellow and blue tones numerically. The larger the + value of the b* value, the stronger the yellow, and the larger the - value of the b* value, the stronger the blue.

[0023] For Examples 1 to 11 and Comparative Examples 1 to 10, the components were mixed in the mass ratios shown in Tables 1 to 5 to prepare powder compositions (Tables 1 to 3, 5) or tablets (Comparative Examples 9 and 10, Example 8 in Table 4), and the L* value in the Lab color system was measured and a sensory evaluation was performed as described below. The prepared tablets were packed into Unipacks (polyethylene bags with zippers) and stored at 5°C, 60% RH, or 25°C, 60% RH for 4 days.

[0024] <Apparatus and conditions> The L* values ​​of the powder compositions shown in Tables 1 to 3 and 5 and the tablets shown in Table 4 were measured using a spectrophotometer (Konica Minolta CHROMA METER CR-5; measurement type: petri dish measurement, measurement diameter: φ30 mm).

[0025] <Method of measuring Hunter Lab color system of powder composition> 2 mL of water was added dropwise to the powdered compositions shown in Tables 1 to 3 and 5, and then the compositions were stirred with a plastic stick, and the L* value was measured over time.

[0026] <Measuring method for Hunter Lab color system of tablets> Two tablets each shown in Table 4 were placed in a petri dish and the L* value was measured.

[0027] The components used are as follows: Powder compositions and tablets were prepared by conventional methods. Erythritol (Erythritol T Fine Powder, Mitsubishi Chemical Foods Corporation) Trehalose (Trehalose micropowder, Hayashibara Co., Ltd.) Xylitol (Xylitol 50M, Bussan Food Science Co., Ltd.) Maltitol (Amalty MR-50, Mitsubishi Corporation Life Sciences Ltd.) Sorbitol (Sorbitol TBS, Bussan Food Science Co., Ltd.)

[0028] (Sensory test of tablets) The appearance of the prepared tablets was evaluated by trained specialist sensory inspectors according to the following criteria, comparing the appearance of the tablets stored at 25°C with that of the tablets stored at 5°C. The evaluation was based on five tablets taken out of each aluminum bag. ○: No discoloration at all, almost no discoloration, or slight discoloration that is indistinguishable unless the tablets are placed next to each other. ×: The tablets have discolored to such an extent that the difference can be seen even without placing them next to each other; they have discolored considerably.

[0029] (result)

[0030] [Table 1] As shown in Comparative Examples 1 to 4, when iron salt and ascorbic acid are combined, discoloration occurs in just 5 minutes, and when zinc salt is further added, the discoloration is enhanced. It was also confirmed that the addition of erythritol, sorbitol, or xylitol significantly suppresses discoloration (Examples 1 to 3), while the addition of maltitol or trehalose only slightly suppresses discoloration (Comparative Examples 5 and 6).

[0031] [Table 2] As shown in Examples 1, 4 to 6, it was confirmed that discoloration could be significantly suppressed when the mass of sugar alcohol relative to the total mass of iron salt, ascorbic acid, and zinc salt was at least 33% by mass (Example 4), and was even more suppressed at 166% by mass (Example 1), and was dramatically suppressed at 333% by mass (Example 5) and 666% by mass (Example 6). This effect tends to increase depending on the amount of sugar alcohol, and the effect continues at a higher amount, and was confirmed even at about 1500% by mass, but it was confirmed that if the sugar alcohol was contained in an amount greater than this, it was not preferable from the viewpoint of taste quality.

[0032] [Table 3]

[0033] [Table 4] It was confirmed that, compared with Comparative Examples 9 and 10, the tablets shown in Example 8 were inhibited from discoloring in appearance.

[0034] [Table 5] Furthermore, it was confirmed that the discoloration suppression effect was enhanced by adding an organic acid (citric acid).

Claims

1. An oral composition comprising the following (A) to (D), wherein the mass of (D) is 30% by mass to 1500% by mass relative to the total mass of (A) to (C) (however, excluding a suckable tablet containing (L)-lysine monohydrochloride, ascorbic acid, iron (II) fumarate, zinc oxide, sorbitol, and citric acid, and a chewable tablet containing ascorbic acid, iron carbonyl, zinc citrate trihydrate, xylitol, and anhydrous citric acid). (A) Iron salts (B) Ascorbic acid (C) Zinc salt (D) Erythritol

2. The oral composition according to claim 1, further comprising (E) an organic acid other than ascorbic acid (excluding a suckable tablet containing (L)-lysine monohydrochloride, ascorbic acid, iron(II) fumarate, zinc oxide, sorbitol and citric acid and a chewable tablet containing ascorbic acid, iron carbonyl, zinc citrate trihydrate, xylitol and anhydrous citric acid).

3. The oral composition according to claim 1 or 2, characterized in that the oral composition is in any form selected from tablets, chewable tablets, fine granules, granules, powders and capsules (excluding, however, a suckable tablet containing (L)-lysine monohydrochloride, ascorbic acid, iron(II) fumarate, zinc oxide, sorbitol and citric acid and a chewable tablet containing ascorbic acid, iron carbonyl, zinc citrate trihydrate, xylitol and anhydrous citric acid).

4. A method for inhibiting discoloration of an oral composition, comprising the steps of: (A) containing the following (A) to (D); and wherein the mass of (D) is 30% by mass to 1500% by mass relative to the total mass of (A) to (C). (A) Iron salts (B) Ascorbic acid (C) Zinc salt (D) one or more selected from erythritol, sorbitol, and xylitol

5. The method for inhibiting discoloration of an oral composition according to claim 4, further comprising the step of: (E) containing an organic acid other than ascorbic acid.

6. 6. The method for inhibiting discoloration of an oral composition according to claim 4 or 5, wherein the oral composition is in any form selected from the group consisting of tablets, chewable tablets, fine granules, granules, powders and capsules.

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