Oral pouch products

Abstract

The present invention addresses the problem of providing an oral pouch product containing a novel oral composition to which a cool feeling (also referred to as sense of coolness, fresh taste, or the like) is imparted.　The problem is solved by an oral pouch product formed from an oral composition containing nicotine, a sugar alcohol, and a cool feeling fragrance and a packaging material for packaging the oral composition. The weight ratio of the sugar alcohol to the cool feeling fragrance is 10-1000.

Description

[Technical field]

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

[0002] In tobacco products such as cigarettes, tobacco shreds are heated to volatilize flavor and aroma components and deliver them to the user. On the other hand, when an oral pouch product is inserted into the oral cavity of a user, the components in the composition, such as nicotine, seep out, delivering flavor and aroma components to the user.

[0003] US Patent No. 5,399,663 discloses a smokeless tobacco tablet containing tobacco material, a natural gum binder, and a sugar alcohol, and US Patent No. 5,399,663 discloses a method for producing an oral pouched snuff product. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2016-536982 [Patent Document 2] Special Publication No. 2019-507061 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide an oral pouch product containing an oral composition capable of imparting a cooling sensation (also called a refreshing sensation, invigorating taste, etc.). [Means for solving the problem]

[0006] As a result of intensive research, the present inventors have found that the above-mentioned problems can be solved by adding a sugar alcohol and a cooling flavoring agent in specific ranges to a nicotine-containing oral composition, and have arrived at the present invention. That is, the gist of the present invention is as follows.

[0007] [1] An oral pouch product comprising an oral composition containing nicotine, a sugar alcohol and a cooling flavoring, and a packaging material for packaging the oral composition, An oral pouch product, wherein the weight ratio of the sugar alcohol to the cooling flavoring in the oral composition is 10 or more and 1,000 or less. [2] The oral pouch product described in [1], wherein the content of the sugar alcohol in the oral composition is 15% by weight or more and 80% by weight or less. [3] The oral pouch product described in [1] or [2], wherein the content of the cooling flavor in the oral composition is 0.08% by weight or more and 5.0% by weight or less. [4] The oral pouch product according to any one of [1] to [3], wherein the sugar alcohol is one or more selected from the group consisting of xylitol, erythritol, sorbitol, mannitol, maltitol and lactitol. [5] The oral pouch product according to any one of [1] to [4], wherein the cooling flavor is one or more selected from the group consisting of Mint plants of the Lamiaceae family, extracts of Mint plants of the Lamiaceae family, menthol, icilin, WS-12, WS-3, WS-5, and CPS-369. Effect of the Invention

[0008] According to the present invention, it is possible to provide an oral pouch product containing an oral composition capable of imparting a cooling sensation. [Brief description of the drawings]

[0009] [Figure 1] FIG. 1 is a graph showing the relationship between the weight ratio of menthol and the evaluation score of the cooling sensation effect for (a) samples according to Reference Examples 1 and 3, (b) samples according to Test Examples 1-5, and (c) theoretical values ​​assuming that the cooling sensation effects of xylitol and menthol are additive. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The following describes in detail the embodiments of the present invention, but these descriptions are merely examples (representative examples) of the embodiments of the present invention, and the present invention is not limited to these contents as long as they do not depart from the gist of the present invention. In this specification, a numerical range expressed using "to" means a range that includes the numerical values ​​before and after "to" as the lower and upper limits, and "A to B" means A or more and B or less.

[0011] One embodiment of the present invention is an oral pouch product comprising an oral composition containing nicotine, a sugar alcohol and a cooling sensation flavor, and a packaging material for packaging the oral composition, wherein the weight ratio of the sugar alcohol to the cooling sensation flavor is from 10 to 1000. By containing the cooling sensation flavor and the sugar alcohol in the above weight ratio, the oral composition can impart a stronger cooling sensation compared to a case in which only one of the cooling sensation flavor and the sugar alcohol is contained.

[0012] (nicotine) The composition contains nicotine, but the manner in which nicotine is contained is not particularly limited. For example, the composition may contain nicotine as a compound, or may contain a nicotine-carrying substance such as a nicotine salt or stabilized nicotine (e.g., nicotine supported on an ion exchange resin).

[0013] An example of the nicotine-supporting substance is a substance in which nicotine is supported on an ion exchange resin as described above. When nicotine is supported on an ion exchange resin, an ion exchange resin is used as a support. An example of the ion exchange resin is a weakly acidic cation exchange resin. As the ion exchange resin supported with nicotine, a resin complex containing, for example, 10% by weight to 20% by weight of nicotine, called nicotine polacrilex, can be used. The ion exchange resin used in nicotine polacrilex is a weakly acidic cation exchange resin. With nicotine polacrilex, upon use of the oral composition, release of nicotine from the resin complex occurs through an ion exchange process with cations from the oral composition dissolved in saliva, thereby releasing free nicotine from the water-insoluble resin complex, which is then readily absorbed through the oral mucosa of the user. When nicotine polacrilex is used, the amount of nicotine polacrilex added to the oral composition is usually 0.5% by weight or more, preferably 1.0% by weight or more, and more preferably 2.0% by weight or more, relative to the oral composition. On the other hand, from the viewpoint of the flavor of the oral composition, the amount of nicotine polacrilex added to the oral composition is usually 20.0% by weight or less, preferably 15.0% by weight or less, and more preferably 10.0% by weight or less.

[0014] In addition, tobacco leaves may be added as a nicotine source, or a nicotine-containing extract obtained by extracting a nicotine-containing substance such as tobacco leaves may be included. In addition, the manner in which nicotine is included is not particularly limited, and the above-mentioned compound, nicotine source, and extract may be supported on a carrier, or may be included in the composition separately from gel particles. Among these embodiments, the addition of a nicotine-containing compound is preferred from the viewpoint of accurate nicotine supply and ease of handling. In addition, while the color of the composition or pouch product tends to be the color of tobacco leaves when tobacco leaves are added, a colorless nicotine-containing compound can provide a white composition or pouch product. For users who prefer white pouch products, such an embodiment is advantageous. The above-mentioned aspects may be applied singly or in combination of two or more aspects.

[0015] The nicotine content in the composition is not particularly limited, but is usually 0.1% by weight or more and usually 6.7% by weight or less from the viewpoint of user preference. When nicotine exists as an ion, the above content is the content as a nicotine ion. The nicotine content in the composition can be measured by gas chromatography mass spectrometry (GC-MS).

[0016] (Sugar alcohol) The sugar alcohol is a reduced form of aldose or ketose. The sugar alcohol used in the present invention is a component commonly used in oral products, and is preferably one that has a negative heat of dissolution, i.e., one that undergoes an endothermic reaction when dissolved in water. Specifically, it includes xylitol, erythritol, sorbitol, mannitol, maltitol, and lactitol, and xylitol and erythritol are more preferred, with xylitol being particularly preferred. The content of sugar alcohol in the oral composition is not particularly limited, but is usually 15% by weight or more, preferably 20% by weight or more, more preferably 30% by weight or more. Also, it is usually 80% by weight or less, preferably 74% by weight or less, more preferably 60% by weight or less, and particularly preferably 50% by weight or less. When the oral composition contains sugar alcohol at the above lower limit or more, it is easy to obtain a sufficient cooling sensation. The above sugar alcohol content range may be the amount range when the above exemplified products are used alone, or may be the total amount range when multiple products are used in combination.

[0017] (Cooling fragrance) The cooling fragrance is a fragrance that directly acts on the sensory nerves that control the cold sensation to give a cooling sensation, and more specifically, contains a compound that can act as an agonist of TRPM8 expressed in the sensory nerves. Examples of cooling fragrances include Mint plants of the Lamiaceae family, extracts of Mint plants of the Lamiaceae family, menthol (also called menthol), icilin, WS-12, WS-3, WS-5, and CPS-369, and since they are widely used in oral compositions, Mint plants of the Lamiaceae family, extracts of Mint plants of the Lamiaceae family, and menthol are preferred. Note that WS-12, WS-3, WS-5, and CPS-369 are all product names of compounds known as agonists of the channel receptor TRPM8. Examples of plants of the Mint family include peppermint, apple mint, water mint, Corsican mint, pennyroyal mint, hearts pennyroyal mint, Japanese mint, spearmint, horse mint, green peppermint, chili peppermint, ginger mint, wintergreen, etc. Examples of extracts of plants of the Mint family include mint oil obtained by a known method from the seeds of the above-mentioned plants of the Mint family. The content of the cooling flavor in the oral composition is not particularly limited, but is usually 0.08% by weight or more, preferably 1.0% by weight or more, more preferably 2.0% by weight or more. Also, it is usually 5.0% by weight or less, preferably 4.0% by weight or less, more preferably 3.0% by weight or less. The content range of the cooling flavor may be the amount range when the above-mentioned exemplified substances are used alone, or may be the total amount range when a plurality of them are used in combination.

[0018] In this embodiment, the weight ratio of the sugar alcohol to the cooling flavor is usually at least 10, and preferably at least 25. Also, the weight ratio is usually at most 1000, preferably at most 625, and more preferably at most 125. Within the above range, a more cooling sensation can be obtained during use.

[0019] The composition of the present embodiment contains the sugar alcohol and the cooling sensation flavor in the above ranges, so that a cooling sensation can be obtained when used. The present inventors speculate that the reason for this is as follows. It is believed that cold stimuli on human skin are received by the channel-type receptor TPRM8 expressed in sensory nerves (Makoto Tominaga, Kampo Medicine, Vol. 37, No. 3, 164-175, 2013). TPRM8 is usually activated at temperatures below about 26°C, but it is also activated by ligands such as menthol, and it is known that the activation temperature threshold increases in the presence of menthol. In other words, it is thought that a greater sense of cold can be obtained by simultaneously providing endothermic effects by menthol and sugar alcohol. When the composition of the present embodiment is inserted into the mouth of a user, the sugar alcohol dissolves in the moisture contained in the saliva of the user, causing an endothermic reaction, lowering the temperature in the mouth and providing the user with a cooling sensation. In addition, the cooling flavoring agent such as menthol contained in the composition gradually seeps out and acts on TPRM8, providing a cooling sensation and raising the activation temperature threshold. This synergistically improves the cooling effect of the sugar alcohol, providing a greater cooling sensation.

[0020] (Other substances) The composition of the present embodiment may contain substances other than nicotine, sugar alcohol, and cooling flavoring (also referred to as "other substances"). Examples of other substances include water, flavorings, pH adjusters, sweeteners, moisturizers, bitterness suppressants, whitening agents, emulsifiers, etc. The other substances may be contained in the carrier, or may be contained in the composition separately from the carrier. The content of other substances in the composition is not particularly limited, and the blending ratio can be appropriately adjusted according to the product design.

[0021] The carrier is not particularly limited as long as it can support a substance, and examples of the carrier include solids, gels, etc. In this specification, the term "gel" refers to a substance in a state in which a sol-like decomposition product having fluidity has solidified and lost spontaneous fluidity while maintaining elasticity. The type of carrier is not particularly limited, and examples thereof include activated carbon, silica, starch, cellulose, other polysaccharides, ion exchange resins, etc. Examples of cellulose include microcrystalline cellulose (MCC), spherical cellulose, porous cellulose, etc. These substances can be appropriately selected from the viewpoint of the degree of freedom in adjusting the bulk density of the composition, and one type may be used alone, or two or more types may be used in any type and ratio. The content of the carrier in the composition is not particularly limited, but from the viewpoints of improving quality by suppressing the elution of moisture during production or product storage, and of increasing the whiteness of the product to give it an appearance that is desirable to users, it is usually 10% by weight or more, preferably 20% by weight or more, and more preferably 30% by weight or more, and although there is no particular upper limit, from the viewpoint of the limit to which other raw materials can be blended, it is usually 55% by weight or less, preferably 45% by weight or less, and more preferably 35% by weight or less.

[0022] The water content (moisture content) of the composition of the present embodiment is not particularly limited, but is usually 5% by weight or more, preferably 6% by weight or more, and more preferably 7% by weight or more. Also, it is usually 15% by weight or less, and preferably 10% by weight or less. The moisture content can be adjusted by adjusting the amount of water added or by carrying out a heating treatment or drying treatment during the production stage.

[0023] The water content of the composition is measured using a heat-drying moisture meter (e.g., HB 43-S manufactured by METTER TOLEDO). When measuring, the sample is placed in a specified container and heated to a temperature of 100°C. The measurement is terminated when the change in weight is 1 mg or less in 60 seconds, and the moisture content is calculated from the weighing values ​​before and after heating. The method for measuring the moisture content in this specification is similarly applicable to measuring the moisture content of objects other than compositions, for example, mixtures in a method for producing a composition as described below.

[0024] The type of flavoring contained in the other substances is not particularly limited, and includes flavorings other than cooling flavorings. For example, leaf tobacco extract, natural plant flavorings (e.g., cinnamon, sage, herbs, chamomile, kudzu, sweet tea, cloves, lavender, cardamom, cloves, nutmeg, bergamot, geranium, honey essence, rose oil, lemon, orange, cassia bark, caraway, jasmine, ginger, coriander, vanilla extract, cassia, coffee, celery, cascarilla, sandalwood, cocoa, ylang-ylang, fennel, anise, licorice, St. John's bread, plum extract, peach extract, etc.), sugars (e.g., glucose, fructose, isomerized sugar, caramel, honey, molasses, etc.). , cocoa (powders, extracts, etc.), esters (e.g., isoamyl acetate, linalyl acetate, isoamyl propionate, linalyl butyrate, etc.), ketones (e.g., menthone, ionone, damascenone, ethyl maltol, etc.), alcohols (e.g., geraniol, linalool, anethole, eugenol, etc.), aldehydes (e.g., vanillin, benzaldehyde, anisaldehyde, etc.), lactones (e.g., γ-undecalactone, γ-nonalactone, etc.), animal fragrances (e.g., musk, ambergris, civet, castoreum, etc.), and hydrocarbons (e.g., limonene, pinene, etc.). These substances may be used alone or in any combination of two or more of any type and ratio.

[0025] The type of pH adjuster is not particularly limited, and examples thereof include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, anhydrous sodium phosphate, sodium dihydrogen phosphate, trisodium phosphate, sodium citrate, etc. From the viewpoint of the effect on the taste of the product, sodium carbonate, potassium carbonate, and sodium dihydrogen phosphate are preferred. These substances may be used alone or in any combination of two or more types and in any ratio.

[0026] The sugar alcohol contained in the composition of the present embodiment is generally used as a sweetener, but the composition may contain other sweeteners in addition to the sugar alcohol described above. The type of the other sweetener is not particularly limited, and examples thereof include acesulfame potassium, sucralose, aspartame, etc. These substances may be used alone or in combination of two or more types in any type and ratio.

[0027] The bitterness suppressing agent is not particularly limited, and may be, for example, soybean lecithin. Soybean lecithin is a phospholipid, and may be phosphatidylcholine, phosphatidylethanolamine, phosphatidic acid, etc. These substances may be used alone or in any combination of two or more kinds in any type and ratio.

[0028] The type of moisturizer is not particularly limited, and examples thereof include glycerin, propylene glycol, etc., and from the viewpoint of product storage stability, glycerin is preferred. These substances may be used alone or in any combination of two or more types in any type and ratio.

[0029] The type of whitening agent is not particularly limited, and examples thereof include silicon dioxide, titanium dioxide, calcium carbonate, etc., and silicon dioxide is preferred from the viewpoint of the effect on the taste of the product. These substances may be used alone or in any combination of two or more types in any type and ratio.

[0030] The type of emulsifier is not particularly limited, and may be, for example, an emulsifier added to food. The emulsifier may be one or more selected from the group consisting of sucrose fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, and lecithin. The sucrose fatty acid ester may be sucrose palmitate ester and sucrose stearate ester. The organic acid glycerin fatty acid ester may be glycerin succinate fatty acid ester and glycerin diacetyl tartarate fatty acid ester. The polyglycerin fatty acid ester may be diglycerin fatty acid ester, triglycerin fatty acid ester, and decaglycerin fatty acid ester. These substances may be used alone or in combination of two or more of any type and ratio.

[0031] The content of each of the above components (excluding the water content) can also be calculated from the amount of the raw materials charged.

[0032] (pH of the composition) The pH of the composition at a measurement temperature of 22°C is not particularly limited, but from the viewpoint of the effect on the taste of the product, it is usually 6.0 or more, preferably 7.0 or more, more preferably 8.0 or more, and usually 10.0 or less, preferably 9.0 or less. The pH can be adjusted by controlling the amount of pH adjuster added. Note that the pH values ​​in this specification, including the above pH values, are values ​​measured at a measurement temperature of 22°C.

[0033] The pH of the composition at the measurement temperature of 22° C. is measured using a pH analyzer (for example, HORIBA, Ltd.'s LAQUA F-72 flat ISFET pH electrode) by adding 20 ml of water to 2 g of the composition, shaking for 10 minutes, and measuring the supernatant. The calibration of the equipment is performed by three-point calibration using, for example, a phthalic acid pH standard solution (pH 4.01), a neutral phosphate pH standard solution (pH 6.86), and a borate pH standard solution (pH 9.18) (all from Wako Pure Chemical Industries).

[0034] (packaging material) The packaging material (pouch) is not particularly limited, and any known packaging material can be used as long as it can package the composition, is insoluble in water, and is permeable to liquids (water, saliva, etc.) and water-soluble components in the composition. Examples of packaging materials include cellulose-based nonwoven fabrics, and commercially available nonwoven fabrics may also be used. A sheet made of such a material is formed into a bag shape, the composition is poured into the bag, and the bag is sealed by heat sealing or other means to produce a pouch product. The basis weight of the above-mentioned sheet is not particularly limited, but is usually from 12 gsm to 54 gsm, and preferably from 24 gsm to 30 gsm. The thickness of the above-mentioned sheet is not particularly limited, and is usually 100 μm or more and 300 μm or less, and preferably 175 μm or more and 215 μm or less.

[0035] A water-repellent material may be partially applied to at least one of the inner and outer surfaces of the packaging material. A water-repellent fluororesin is suitable as the water-repellent material. Specifically, an example of this type of water-repellent fluororesin is Asahi Guard (registered trademark) manufactured by Asahi Glass Co., Ltd. The water-repellent fluororesin is applied to packaging materials for foods and products containing fats and oils, such as confectionery, dairy products, prepared foods, fast food, and pet food. Therefore, this type of water-repellent fluororesin is safe even if applied to a pouch placed in the mouth. The water-repellent material is not limited to fluororesin, and may be, for example, paraffin resin, silicone resin, epoxy resin, or other material having a water-repellent effect.

[0036] The packaging material may contain any component, for example, ingredients for adjusting the scent or taste, flavorings, additives, tobacco extracts, colorings, etc. The manner in which these components are contained is not particularly limited, and examples include coating the surface of the packaging material with the components, impregnating the surface with the components, and, in the case of a packaging material made of fibers, containing the components in the fibers. Furthermore, the appearance of the packaging material is not particularly limited, and it may be not only non-transparent but also translucent or transparent, in which case the composition packaged in the packaging material can be seen through.

[0037] [Pouch products] There are no particular limitations on the pouch product, so long as it comprises the above-mentioned composition and the above-mentioned packaging material for packaging the composition (the above-mentioned composition is enclosed in the above-mentioned packaging material). The size and weight of the pouch product are not particularly limited, and the size of the pouch product before use may be 25 mm or more, 28 mm or more, 35 mm or more, or 38 mm or more, or 40 mm or less or 38 mm or less in the long side, and 10 mm or more and 20 mm or less, or 14 mm or more and 18 mm or less in the short side. In addition, the weight of the pouch product before use may be 0.1 g or more and 2.0 g or less, or 0.3 g or more and 1.0 g or less. The weight ratio of the composition to the total weight of the pouch product is not particularly limited, but is usually 80% by weight or more, preferably 85% by weight or more, and more preferably 90% by weight or more, and is usually 99% by weight or less, preferably 97% by weight or less, and more preferably 95% by weight or less.

[0038] (Manufacturing method of pouch products) The method for producing the pouch product is not particularly limited, and any known method can be applied. For example, any known method can be used, such as a method in which the above composition is poured into a bag-shaped nonwoven fabric and then sealed. packaging Material After adding the composition, packaging Material After sealing, further water may be added to obtain a composition having a desired water content. For example, if the water content of the target composition is 15% by weight and the water content of the composition obtained in the above composition preparation step is 5% by weight, the remaining 10% by weight of water is added.

[0039] <Applications of pouch products> The uses (modes of use) of pouch products are not particularly limited, but examples include oral tobacco such as chewing tobacco, snuff, and compressed tobacco, and nicotine-containing preparations called nicotine pouches, etc. These are inserted between the lips and gums in the oral cavity to enjoy the taste and aroma. EXAMPLES

[0040] The present invention will be described in more detail with reference to examples. However, the present invention is not limited to the description of the following examples as long as it does not deviate from the gist of the present invention.

[0041] <Sample Preparation> Microcrystalline cellulose (MCC), xylitol (Xyl), and menthol (Menthol) were mixed in the weight ratio shown in Table 1 to obtain a composition of 0.4 g in total. The composition was then poured into a bag-shaped nonwoven fabric and sealed to obtain samples of Reference Example 1-3 and Test Example 1-5.

[0042] [Table 1]

[0043] <Sensory evaluation> Each sample was evaluated as follows. A prescribed amount of water (reference example: 0.5 mL, test example: 1 mL) was dropped under the tongue of each panelist using a dropper, and then the sample was further inserted under the tongue. Immediately after inserting the sample, the cooling sensation effect was marked at the corresponding position on the line representing 0 to 3. The marked position was then measured to calculate the evaluation score to one decimal place.

[0044] In order to standardize the evaluation criteria among the panelists, each panelist evaluated the control samples (Reference Examples 1-3) before the test examples and confirmed how many points (estimated points shown in Table 1) the cooling sensation felt by each control sample was worth in this sensory evaluation. In addition, after each sample was evaluated, an interval of 1 to 2 minutes was allowed until the cooling sensation due to menthol, etc., was felt to have disappeared before evaluating the next sample.

[0045] After evaluation of Reference Examples 1 to 3 in order, evaluation was carried out on the samples of each Test Example in turn. Table 2 shows the evaluation scores of panelists A to F for each test example, their average scores, and standard deviations. In addition, for (a) Reference Examples 1 and 3, and (b) Test Examples 1 to 5, the relationship between the average evaluation scores of panelists and the amount of menthol is shown in Figure 1. In addition, the slope of the line passing through Reference Examples 1 and 3 was calculated, and the evaluation score of Reference Example 2, which is 1, was added to calculate the theoretical value of the cooling sensation score obtained when it is assumed that the cooling sensation effects of xylitol and menthol are additive, and this is shown as line (c).

[0046] [Table 2]

[0047] As is clear from Figure 1, Test Example 1-5 showed a higher evaluation score than line (c). In other words, it was suggested that the cooling effect was synergistically increased by adding sugar alcohol and cooling flavor to the oral composition.

Claims

1. An oral pouch product comprising an oral composition containing nicotine, a sugar alcohol and a cooling flavoring, and a packaging material for packaging the oral composition, The weight ratio of the sugar alcohol to the cooling flavor in the oral composition is 25 to 625, The sugar alcohol is at least one selected from the group consisting of xylitol, erythritol, sorbitol, mannitol, maltitol, and lactitol; The oral pouch product, wherein the cooling flavor is at least one selected from the group consisting of plants of the genus Mint of the family Lamiaceae, extracts of plants of the genus Mint of the family Lamiaceae, menthol, icilin, WS-12, WS-3, WS-5, and CPS-369.

2. The oral pouch product according to claim 1 , wherein the content of the sugar alcohol in the oral composition is 15% by weight or more and 80% by weight or less.

3. 3. The oral pouch product according to claim 1, wherein the content of the cooling flavor in the oral composition is 0.08% by weight or more and 5.0% by weight or less.

4. An oral pouch product comprising an oral composition and a packaging material for packaging the oral composition, adding a sugar alcohol and a cooling flavoring to the oral composition such that the weight ratio of the sugar alcohol to the cooling flavoring in the oral composition is 25 to 625; The sugar alcohol is at least one selected from the group consisting of xylitol, erythritol, sorbitol, mannitol, maltitol, and lactitol; The method for increasing the cooling effect of an oral pouch product, wherein the cooling flavoring is at least one selected from the group consisting of plants of the genus Mint of the family Lamiaceae, extracts of plants of the genus Mint of the family Lamiaceae, menthol, icilin, WS-12, WS-3, WS-5, and CPS-369.

5. The method according to claim 4 , wherein in the adding step, the sugar alcohol is added so that the content of the sugar alcohol in the oral composition is 15% by weight or more and 80% by weight or less.

6. The method according to claim 4 or 5, wherein in the adding step, the cooling flavoring is added so that the content of the cooling flavoring in the oral composition is 0.08% by weight or more and 5.0% by weight or less.

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