Powdered oral composition containing aspartic acid or its salt as the main ingredient

Abstract

To provide a granular oral composition that is primarily composed of aspartic acid or a salt thereof and offers a favorable taste, in which an odd taste peculiar to aspartic acid or a salt thereof is sufficiently reduced.SOLUTION: A granular oral composition contains (A) 50 wt.% or more aspartic acid or a salt thereof, (B) a sweetener, and (C) an acidulant.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a powdered or granular oral composition containing aspartic acid or a salt thereof as a main ingredient. More specifically, the present invention relates to a powdered or granular oral composition containing aspartic acid or a salt thereof as a main ingredient, in which the off-taste specific to aspartic acid or a salt thereof is sufficiently suppressed, thereby exhibiting a pleasant taste. The present invention also relates to a method for improving the taste of a powdered or granular oral composition containing aspartic acid or a salt thereof as a main ingredient. [Background technology]

[0002] Aspartic acid is one of the amino acids that is easily utilized as an energy source, and has conventionally been used as an ingredient in nutrients, supplements, etc. Although various oral preparations containing aspartic acid or a salt thereof are commercially available, no powdered or granular preparations containing aspartic acid or a salt thereof as the main ingredient (e.g., containing 50% by weight or more of aspartic acid or a salt thereof) have been provided to date.

[0003] Meanwhile, a method for masking the unpleasant taste (bitterness, harshness) of potassium chloride has been reported, which is characterized by blending inositol, fructooligosaccharides, cyclic oligosaccharides, and high-intensity sweeteners (Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2018-143128 Summary of the Invention [Problem to be solved by the invention]

[0005] In the course of research and development into oral preparations containing aspartic acid or its salts, the present inventors have discovered that powdered or granular preparations containing aspartic acid or its salts at high concentrations as the main ingredient have an unacceptably strong, off-flavor characteristic of the high concentration of aspartic acid or its salts upon ingestion. Such an off-flavor may be a hindrance to daily and continuous intake by consumers.

[0006] Therefore, the problem to be solved by the present invention is to provide a powdery or granular oral composition which contains aspartic acid or a salt thereof as a main component, in which the unpleasant taste peculiar to aspartic acid or a salt thereof is sufficiently suppressed, and which can present a pleasant taste. [Means for solving the problem]

[0007] In order to solve the above-mentioned problems, the present inventors have intensively studied the off-taste characteristic of aspartic acid or its salts and found that the off-taste is composed of astringency, bitterness, and saltiness, and can be somewhat suppressed by adding a sweetener. However, it was found that a large amount of sweetener is required to fully suppress the off-taste characteristic of aspartic acid or its salts, and adding a large amount of sweetener that can fully suppress the off-taste characteristic of aspartic acid or its salts results in an overly sweet taste, which is not pleasant. Furthermore, the present inventors have found that the off-taste can be somewhat suppressed by adding an acidulant, but, like sweeteners, a large amount is required to fully suppress the off-taste, and adding a large amount of acidulant that can fully suppress the off-taste characteristic of aspartic acid or its salts results in an overly sour taste, which is also not pleasant. The present inventors further investigated the off-taste characteristic of aspartic acid or its salts and surprisingly found that the combined use of a sweetener and an acidulant can effectively suppress the off-taste characteristic of aspartic acid or its salts, while also achieving a pleasant taste without making the sweetness or acidity too strong. Based on this finding, the present inventors continued their research and have now completed the present invention. That is, the present invention is as follows.

[0008] [1] (A) 50% by weight or more of aspartic acid or a salt thereof; (B) sweeteners, and (C) Acidulant A powdered or granular oral composition comprising: [2] The oral composition according to [1], wherein the sweetener is a high-intensity sweetener. [3] The oral composition according to [1] or [2], wherein the acidulant is an organic acid. [4] The oral composition according to any one of [1] to [3], wherein the content of the sweetener is 0.03 to 20% by weight. [5] The oral composition according to any one of [1] to [4], wherein the content of the acidulant is 0.3 to 20% by weight. [6] A method for improving the taste of a powdered or granular oral composition containing 50% by weight or more of aspartic acid or a salt thereof, comprising adding a sweetener and an acidulant. [7] The method described in [6], wherein the sweetener is a high-intensity sweetener. [8] The method according to [6] or [7], wherein the acidulant is an organic acid. [9] The method according to any one of [6] to [8], wherein the sweetener is added so that the sweetener content in the oral composition to which the sweetener and acidulant have been added is 0.03 to 20% by weight.

[10] The method according to any one of [6] to [9], wherein the acidulant is added so that the content of the acidulant in the oral composition to which the sweetener and the acidulant have been added is 0.3 to 20% by weight. [Effects of the Invention]

[0009] According to the present invention, there is provided a powdery or granular oral composition that contains aspartic acid or a salt thereof as a main component, and that can exhibit a pleasant taste by sufficiently suppressing the off-flavor characteristic of aspartic acid or a salt thereof. The oral composition can be ingested with a clean and delicious taste because the off-flavor characteristic of aspartic acid or a salt thereof, which consists of astringency, bitterness, and saltiness, is suppressed. The present invention also provides a taste-improving method for suppressing the off-taste of a particulate oral composition containing aspartic acid or a salt thereof as a main component, thereby making the composition more pleasant to taste. DETAILED DESCRIPTION OF THE INVENTION

[0010] One of the characteristics of the oral composition of the present invention is that it contains (A) aspartic acid or a salt thereof (sometimes referred to simply as "component A" in this specification), (B) a sweetener (sometimes referred to simply as "component B" in this specification), and (C) an acidulant (sometimes referred to simply as "component C" in this specification). In the present invention, the term "oral composition" refers to a composition that is orally ingested or administered.

[0011] [(A) Aspartic acid or its salt] In the present invention, aspartic acid (rational formula: HOOCCH2CH(COOH)NH2) any of the L-, D- and DL-forms can be used, but the L- and DL-forms are preferred, and the L-form is more preferred.

[0012] The form of aspartic acid is not particularly limited, but is preferably in the form of a free or salt form. Here, "free form" aspartic acid refers to aspartic acid that does not bind with other amino acids to form proteins, peptides, etc., and exists in a free state.

[0013] The salt of aspartic acid is not particularly limited as long as it is acceptable for food or pharmaceutical use, and examples thereof include salts with inorganic acids (e.g., hydrogen chloride, hydrogen bromide, hydroiodic acid, sulfuric acid, phosphoric acid, etc.); salts with organic acids (e.g., formic acid, acetic acid, propionic acid, oxalic acid, succinic acid, lactic acid, citric acid, tartaric acid, maleic acid, fumaric acid, monomethylsulfuric acid, etc.); salts with inorganic bases (e.g., sodium, potassium, lithium, calcium, ammonia, etc.); and salts with organic bases (e.g., ethylenediamine, propylenediamine, ethanolamine, monoalkylethanolamine, dialkylethanolamine, diethanolamine, triethanolamine, etc.). Since the aspartic acid salt can significantly exhibit the taste-improving effect of the present invention, it is preferably a salt with an inorganic base, and more preferably a salt with sodium (sodium aspartate). The aspartic acid salt may also be a hydrate (hydrated salt), and examples of such hydrates include monohydrates to hexahydrates.

[0014] The above aspartic acid or salts thereof may be used alone or in combination of two or more.

[0015] The method for producing Component A (aspartic acid or a salt thereof) is not particularly limited, and it can be produced by a method known per se or a method similar thereto. Component A may be, for example, extracted and purified from naturally occurring animals and plants, or obtained by chemical synthesis, fermentation, enzymatic methods, or genetic recombination methods.

[0016] The content of Component A (aspartic acid or a salt thereof) in the oral composition of the present invention is preferably 50% by weight or more, more preferably 60% by weight or more, and particularly preferably 70% by weight or more, relative to the oral composition of the present invention. Furthermore, the content of Component A in the oral composition of the present invention is preferably 92% by weight or less, more preferably 90% by weight or less, and particularly preferably 88% by weight or less, relative to the oral composition of the present invention, because the taste-improving effect of the present invention can be significantly exhibited. In the present invention, the amount of a salt of an amino acid (such as aspartic acid) is expressed in terms of the amount of the amino acid (such as aspartic acid) in free form.

[0017] [(B) Sweetener] The sweetener used in the present invention is not particularly limited as long as it is one that can be commonly used to impart sweetness to foods or oral medications, and examples thereof include sugars (e.g., glucose, fructose, sucrose, maltose, lactose, oligosaccharides, etc.), sugar alcohols (e.g., xylitol, sorbitol, mannitol, erythritol, etc.), and high-intensity sweeteners (e.g., aspartame, sucralose, acesulfame potassium, stevia (rebaudioside, stevioside), thaumatin, saccharin, saccharin sodium, licorice, neotame, advantame, etc.). Among these, high-intensity sweeteners are preferred, with acesulfame potassium, sucralose, and aspartame being more preferred. Here, "high-intensity sweetener" is a general term for natural or synthetic non-saccharide sweeteners that have a sweetness higher than that of sucrose (specifically, a sweetness 10 times or more that of sucrose). The sweeteners may be used alone or in combination of two or more.

[0018] The method for producing component B (sweetener) used in the present invention is not particularly limited, and it can be produced by a method known per se or a method similar thereto. Alternatively, commercially available products may be used.

[0019] The content of component B (sweetener) in the oral composition of the present invention is preferably 0.03% by weight or more, more preferably 0.08% by weight or more, and particularly preferably 0.3% by weight or more, since the unpleasant taste specific to aspartic acid or a salt thereof can be effectively suppressed. Also, the content of component B in the oral composition of the present invention is preferably 20% by weight or less, more preferably 12% by weight or less, and particularly preferably 7% by weight or less, since the oral composition of the present invention can exhibit a more pleasant taste.

[0020] In one embodiment, when component B used in the present invention contains aspartame, the content of aspartame in the oral composition of the present invention is preferably 0.03% by weight or more, more preferably 0.08% by weight or more, and particularly preferably 0.3% by weight or more, since the unpleasant taste specific to aspartic acid or a salt thereof can be effectively suppressed. In this case, the content of aspartame in the oral composition of the present invention is preferably 20% by weight or less, more preferably 12% by weight or less, and particularly preferably 7% by weight or less, since the oral composition of the present invention can exhibit a more pleasant taste.

[0021] In one embodiment, when component B used in the present invention contains sucralose, the content of sucralose in the oral composition of the present invention is preferably 0.03% by weight or more, more preferably 0.05% by weight or more, and particularly preferably 0.08% by weight or more, since the unpleasant taste specific to aspartic acid or a salt thereof can be effectively suppressed. In this case, the content of sucralose in the oral composition of the present invention is preferably 7% by weight or less, more preferably 5% by weight or less, and particularly preferably 3% by weight or less, since the oral composition of the present invention can exhibit a more pleasant taste.

[0022] When component B used in the present invention contains acesulfame potassium, the content of acesulfame potassium in the oral composition of the present invention is preferably 0.03% by weight or more, more preferably 0.05% by weight or more, and particularly preferably 0.08% by weight or more, since the unpleasant taste specific to aspartic acid or a salt thereof can be effectively suppressed. In this case, the content of acesulfame potassium in the oral composition of the present invention is preferably 7% by weight or less, more preferably 5% by weight or less, and particularly preferably 3% by weight or less, since the oral composition of the present invention can exhibit a more pleasant taste.

[0023] [(C) Acidulant] The acidulant used in the present invention is not particularly limited as long as it is one that can be commonly used to impart a sour taste to foods or oral medications, and examples thereof include organic acids or salts thereof such as citric acid, malic acid, tartaric acid, ascorbic acid, acetic acid, succinic acid, lactic acid, gluconic acid, adipic acid, itaconic acid, phytic acid, and fumaric acid; and inorganic acids or salts thereof such as phosphoric acid. Among these, organic acids or salts thereof are preferred, with citric acid, sodium citrate, malic acid, sodium malate, tartaric acid, ascorbic acid, sodium ascorbate, potassium ascorbate, acetic acid, sodium acetate, succinic acid, sodium succinate, lactic acid, sodium lactate, gluconic acid, sodium gluconate, potassium gluconate, adipic acid, itaconic acid, phytic acid, and fumaric acid being more preferred, and citric acid, sodium citrate, malic acid, sodium malate, tartaric acid, ascorbic acid, sodium ascorbate, and potassium ascorbate being particularly preferred. The organic acid and inorganic acid may be anhydrous or hydrated. The acidulant may be used alone or in combination of two or more.

[0024] The method for producing component C (acidulant) used in the present invention is not particularly limited, and it can be produced by a method known per se or a method similar thereto. For example, component C used in the present invention may be extracted and purified from a material containing component C (e.g., citrus juice extract, etc.) by a method known per se or a method similar thereto. Alternatively, component C may be used as is from a material containing component C without isolating the material. Furthermore, commercially available products of component C and materials containing it may be used.

[0025] The content of component C (acidulant) in the oral composition of the present invention is preferably 0.3% by weight or more, more preferably 0.8% by weight or more, and particularly preferably 2% by weight or more, since the unpleasant taste specific to aspartic acid or its salts can be effectively suppressed. Also, the content of component C in the oral composition of the present invention is preferably 20% by weight or less, more preferably 12% by weight or less, and particularly preferably 8.5% by weight or less, since the oral composition of the present invention can exhibit a more pleasant taste.

[0026] In one embodiment, when component C used in the present invention contains citric acid, the content of citric acid in the oral composition of the present invention is preferably 0.3% by weight or more, more preferably 0.8% by weight or more, and particularly preferably 2% by weight or more, since the unpleasant taste specific to aspartic acid or a salt thereof can be effectively suppressed. In this case, the content of citric acid in the oral composition of the present invention is preferably 12% by weight or less, more preferably 10% by weight or less, and particularly preferably 8.5% by weight or less, since the oral composition of the present invention can exhibit a more pleasant taste.

[0027] In one embodiment, when component C used in the present invention contains malic acid, the content of malic acid in the oral composition of the present invention is preferably 0.3% by weight or more, more preferably 0.5% by weight or more, and particularly preferably 0.8% by weight or more, since the unpleasant taste specific to aspartic acid or a salt thereof can be effectively suppressed. In this case, the content of malic acid in the oral composition of the present invention is preferably 12% by weight or less, more preferably 8% by weight or less, and particularly preferably 6% by weight or less, since the oral composition of the present invention can exhibit a more pleasant taste.

[0028] In one embodiment, when component C used in the present invention contains tartaric acid, the content of tartaric acid in the oral composition of the present invention is preferably 0.8% by weight or more, more preferably 1% by weight or more, and particularly preferably 2% by weight or more, since the unpleasant taste specific to aspartic acid or its salts can be effectively suppressed. In this case, the content of tartaric acid in the oral composition of the present invention is preferably 12% by weight or less, more preferably 10% by weight or less, and particularly preferably 8.5% by weight or less, since the oral composition of the present invention can exhibit a more pleasant taste.

[0029] In one embodiment, when component C used in the present invention contains ascorbic acid, the content of ascorbic acid in the oral composition of the present invention is preferably 0.8% by weight or more, more preferably 2% by weight or more, and particularly preferably 4% by weight or more, since the unpleasant taste specific to aspartic acid or a salt thereof can be effectively suppressed. In this case, the content of ascorbic acid in the oral composition of the present invention is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less, since the oral composition of the present invention can exhibit a more pleasant taste.

[0030] The weight ratio of the content of component A (aspartic acid or a salt thereof) to the content of component B (sweetener) in the oral composition of the present invention is preferably (component A):(component B)=1:0.0005-0.5, more preferably (component A):(component B)=1:0.0015-0.25, and particularly preferably (component A):(component B)=1:0.005-0.15.

[0031] The weight ratio of the content of component A (aspartic acid or a salt thereof) to the content of component C (acidulant) in the oral composition of the present invention is preferably (component A):(component C)=1:0.005-0.5, more preferably (component A):(component C)=1:0.015-0.25, and particularly preferably (component A):(component C)=1:0.05-0.15.

[0032] The weight ratio of the content of component B (sweetener) to the content of component C (acidulant) in the oral composition of the present invention is preferably (component B):(component C)=1:0.001-150, more preferably (component B):(component C)=1:0.3-70, and particularly preferably (component B):(component C)=1:0.8-20.

[0033] The oral composition of the present invention may consist solely of components A to C, or may contain components other than components A to C (hereinafter also referred to as "other components") in addition to components A to C. The other components are not particularly limited as long as they do not impair the object of the present invention, and examples thereof include amino acids other than component A or salts thereof, vitamins, flavorings, colorants, excipients, binders, lubricants, flow improvers, glidants, anti-caking agents, antioxidants, etc.

[0034] When the oral composition of the present invention contains an amino acid or a salt thereof (e.g., tryptophan, isoleucine, leucine, cysteine, lysine, tyrosine, phenylalanine, arginine, valine, methionine, histidine, or a salt thereof) other than component A (aspartic acid or a salt thereof), the content thereof is preferably 10% by weight or less, more preferably 5% by weight or less, and particularly preferably 1% by weight or less, relative to the oral composition of the present invention. The oral composition of the present invention may not contain any amino acid other than component A. Some amino acids other than component A have an unpleasant taste (e.g., tryptophan, isoleucine, leucine, cysteine, lysine, tyrosine, phenylalanine, arginine, valine, methionine, histidine, or a salt thereof), and from the viewpoint of the taste of the oral composition of the present invention, it is preferable that such amino acid or a salt thereof is contained in the above-mentioned amount or is not contained at all.

[0035] The oral composition of the present invention can be provided as a food or oral medicine, etc. As used herein, the term "food" broadly encompasses anything that can be taken orally (excluding oral medicines), including seasonings, food additives, etc. When the oral composition of the present invention is provided as an oral medicine, its administration subjects include, for example, mammals (e.g., humans, mice, rats, hamsters, rabbits, cats, dogs, cows, sheep, monkeys, etc.), and preferably humans.

[0036] The oral composition of the present invention can be provided as a health food (specified health food, nutrient functional food, functional food) as defined by the Ministry of Health, Labor and Welfare. The oral composition of the present invention may also be used as a food supplement. Here, the term "food supplement" refers to a substance taken for the purpose of supplementing nutrition other than that taken as food, and examples thereof include nutritional supplements and supplements (e.g., dietary supplements).

[0037] The oral composition of the present invention can be packaged in a unit-packaged form per single intake. As used herein, "unit-packaged form per single intake" refers to a form in which one unit or two or more units are packaged, with one unit being the amount to be ingested per dose. For such packaging, packaging materials, packaging methods, and filling methods (e.g., divided packet packaging, stick packaging, etc.) commonly used for packaging foods, medicines, etc. can be used. As used herein, the term "single intake amount" refers to, for example, the amount of the composition ingested in one meal when the oral composition of the present invention is a food product, and refers to the amount of the composition administered in one dose when the oral composition of the present invention is an oral medicine.

[0038] The amount of the oral composition of the present invention to be taken at one time is not particularly limited and may be appropriately determined depending on the form of the oral composition, the subject to be ingested, etc., but is usually 0.2 to 12 g, preferably 0.3 to 10 g, and more preferably 0.5 to 8 g.

[0039] The oral composition of the present invention is in the form of powder or granules, i.e., the oral composition of the present invention is a powder or granule oral composition. In the present invention, "powder or granules" refers to any of powder, granules, or a combination thereof. In the present invention, "powder" refers to an aggregate of relatively small particles in a powder or fine particle form that has been crushed or pulverized as necessary, and "granules" refers to an aggregate of relatively large particles that have been granulated or crystallized into a granular form (fine granules, granules).

[0040] The oral composition of the present invention can be produced by a method known per se in the food or pharmaceutical fields or a method similar thereto. Specifically, the oral composition of the present invention can be produced in powder form by, for example, mixing raw materials using a mixer (e.g., a horizontal cylindrical mixer, a V-type mixer, a double cone mixer, a swinging rotary mixer, a single-shaft ribbon mixer, a double-shaft paddle mixer, a rotary mixer, a conical screw mixer, etc.). The oral composition of the present invention can also be produced in granular form by, for example, granulating raw materials using a granulator (e.g., a high-speed stirring granulator, an extrusion granulator, a tumbling granulator, a fluidized bed granulator, a tumbling fluidized bed granulator, etc.).

[0041] The oral composition of the present invention may be a direct-drinking product. Here, a "direct-drinking product" refers to a product that can be ingested by swallowing it as is or with a beverage (e.g., water) without the need for dissolution in water or the like. Direct-drinking products are usually provided in a form in which the method of ingestion (that is, the product can be ingested by swallowing it as is or with a beverage without the need for dissolution in water or the like) is indicated on the product packaging or the like, and / or accompanied by a written document describing the method of ingestion. When a particulate oral composition is ingested directly (i.e., when ingested in powder form or swallowed with a beverage without dissolving in water or the like), it tends to be difficult to swallow the entire amount, leaving a small amount remaining in the mouth, which can cause an unpleasant taste. However, the oral composition of the present invention has a reduced unpleasant taste specific to aspartic acid or a salt thereof, and therefore can be ingested cleanly and deliciously even as a direct-drinking product.

[0042] The oral composition of the present invention can suppress (mask) the off-taste characteristic of aspartic acid or its salts, thereby providing a pleasant taste. The off-taste characteristic of aspartic acid or its salts is composed of astringency (a tactile sensation felt by contracting cells on the tongue, cheeks, inside the lips, etc.), bitterness (a stinging sensation on the tongue or throat), and saltiness (a salty taste similar to table salt or seawater). The presence or severity of these off-tastes can be evaluated by sensory evaluation by a specialist panel (e.g., the sensory evaluation shown in the Examples below). Here, "astringency" is a concept that also encompasses astringent taste. Furthermore, the oral composition of the present invention providing a "pleasant taste" means that the oral composition of the present invention can be ingested cleanly and deliciously without the off-taste characteristic of aspartic acid or its salts.

[0043] The present invention also provides a method for improving the taste of a particulate oral composition containing aspartic acid or a salt thereof (sometimes referred to herein as the "method of the present invention"). The method of the present invention is characterized in that it includes adding a sweetener and an acidulant.

[0044] The aspartic acid or a salt thereof, sweetener, and acidulant used in the method of the present invention are all the same as those contained in the oral composition of the present invention (components A to C), and preferred embodiments are also the same.

[0045] In the method of the present invention, the content of aspartic acid or a salt thereof in the particulate oral composition is in the same range as the content of component A (aspartic acid or a salt thereof) in the oral composition of the present invention, and the preferred range is also the same.

[0046] In the method of the present invention, a sweetener and an acidulant can be added to a particulate oral composition containing aspartic acid or a salt thereof so that the contents of the sweetener and acidulant in the oral composition to which the sweetener and acidulant have been added are in the same ranges as the contents of Component B (sweetener) and Component C (acidulant) in the oral composition of the present invention. Furthermore, in the method of the present invention, the sweetener and acidulant can be added so that the weight ratios of the contents of aspartic acid or a salt thereof, the sweetener, and the acidulant in the oral composition to which the sweetener and acidulant have been added are in the same ranges as the weight ratios of the contents of Components A to C in the oral composition of the present invention (the weight ratios of the contents of Component A to Component B, the weight ratios of the contents of Component A to Component C, and the weight ratios of the contents of Component B to Component C).

[0047] In the method of the present invention, the powdered oral composition containing aspartic acid or a salt thereof can be prepared using the same raw materials and in the same manner as the oral composition of the present invention.

[0048] In the method of the present invention, the timing of adding the sweetener and acidulant is not particularly limited, and they may be added at any time before ingestion of the powdered or granular oral composition containing aspartic acid or a salt thereof, including, for example, during or after the preparation of the oral composition (e.g., immediately before ingestion of the oral composition).

[0049] According to the method of the present invention, the unpleasant taste specific to aspartic acid or a salt thereof in a particulate oral composition containing aspartic acid or a salt thereof can be suppressed (masked), and the oral composition can exhibit a pleasant taste.

[0050] In the method of the present invention, improving the taste of a particulate oral composition containing aspartic acid or a salt thereof may include suppressing an off-taste (preferably at least one selected from the group consisting of astringency, harshness, and saltiness) caused by aspartic acid or a salt thereof in a particulate oral composition containing aspartic acid or a salt thereof. That is, one embodiment of the method of the present invention may be a method for suppressing an off-taste (preferably at least one selected from the group consisting of astringency, harshness, and saltiness) caused by aspartic acid or a salt thereof in a particulate oral composition containing aspartic acid or a salt thereof. Furthermore, one embodiment of the method of the present invention may be a method for suppressing at least one selected from the group consisting of astringency, harshness, and saltiness in a particulate oral composition containing aspartic acid or a salt thereof.

[0051] The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way. [Example]

[0052] In the following Test Examples 1 to 6, the raw materials used for the evaluation samples were commercially available products as food or pharmaceutical ingredients, additives, etc. The manufacturers of each raw material are shown in Table 1 below. The same excipient product (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) was used in Test Examples 1 to 6.

[0053] [Table 1]

[0054] Of the raw materials shown in Table 1, all commercially available products were used as they were, except for L-tartaric acid, which was ground in a grinder (Verder Scientific, product name "Retsch ZM200") at a rotation speed of 10,000 rpm through a 1 mm mesh.

[0055] <Test Example 1> (Preparation of evaluation samples) Sodium L-aspartate and excipients were weighed into an appropriate sized polyethylene bag in the proportions shown in Table 2 below, and the bag was then shaken well to prepare powder samples for evaluation.

[0056] (sensory evaluation) A sensory evaluation of the evaluation samples for the distinctive off-taste of sodium aspartate was conducted by three expert panelists with at least two years of experience in the sensory evaluation of foods or pharmaceuticals. The expert panelists placed 1g of each evaluation sample in their mouths, evaluated the distinctive off-taste of sodium aspartate according to the following criteria, and then spat out the sample without swallowing. Furthermore, to ensure that the tastes that constitute the distinctive off-taste of sodium aspartate and its unacceptable level were common among the panelists, the expert panel first tasted sodium L-aspartate alone in their mouths before evaluating the evaluation samples, and confirmed that the distinctive off-taste of sodium aspartate consists of astringency (a tactile sensation felt by contracting cells on the tongue, cheeks, inside the lips, etc.), bitterness (a sensation that irritates the tongue and throat), and saltiness (a salty taste like table salt or seawater).

[0057] [Evaluation axis] 〇: The unusual taste unique to sodium aspartate is tolerable △: The distinctive taste of sodium aspartate is strong, but tolerable ×: The unusual taste peculiar to sodium aspartate is strong and unacceptable

[0058] The results are shown in Table 2 below. In the table, "AspNa" represents sodium L-aspartate.

[0059] [Table 2]

[0060] As shown in Table 2, the evaluation samples containing 50% by weight or more of sodium aspartate had a strong, unacceptable off-taste specific to sodium aspartate. Therefore, these results confirmed that powdered and granular oral compositions containing 50% by weight or more of aspartic acid or its salts have an unacceptably strong, astringent, bitter, and salty off-taste specific to aspartic acid or its salts.

[0061] <Test Example 2> (Preparation of evaluation samples) Sodium L-aspartate, excipients, and various sweeteners (aspartame, acesulfame potassium, sucralose) were weighed into appropriate sized polyethylene bags in the proportions shown in Tables 3 to 5 below, and the bags were then shaken well to prepare powder samples for evaluation.

[0062] (sensory evaluation) The taste of the evaluation samples (off-flavor specific to sodium aspartate, favorable taste) was evaluated by a panel of three experts with at least two years of experience in the sensory evaluation of foods or pharmaceuticals. The expert panelists placed 1g of each evaluation sample in their mouths and evaluated its taste (off-flavor specific to sodium aspartate, favorable taste) according to the following criteria, and then spat it out without swallowing. Furthermore, to ensure that the tastes that constitute the distinctive off-taste of sodium aspartate and its unacceptable level were common among the panelists, the expert panel first tasted sodium L-aspartate alone in their mouths before evaluating the evaluation samples, and confirmed that the distinctive off-taste of sodium aspartate consists of astringency (a tactile sensation felt by contracting cells on the tongue, cheeks, inside the lips, etc.), bitterness (a sensation that irritates the tongue and throat), and saltiness (a salty taste like table salt or seawater). Furthermore, the evaluation sample having a "pleasant taste" means that it has no unpleasant taste that is specific to sodium aspartate and can be ingested cleanly and deliciously.

[0063] [Evaluation axis] ◎: The distinctive unpleasant taste of sodium aspartate is masked, resulting in a very pleasant taste. 〇: The distinctive unpleasant taste of sodium aspartate is masked, resulting in a pleasant taste. △: Although the distinctive unpleasant taste of sodium aspartate is masked, it is not a pleasant taste. ×: The distinctive taste of sodium aspartate is strong and cannot be masked

[0064] The results are shown in the following Tables 3 to 5. In each table, "AspNa" represents sodium L-aspartate, and "acesulfame K" represents acesulfame potassium.

[0065] [Table 3]

[0066] [Table 4]

[0067] [Table 5]

[0068] As shown in Tables 3 to 5, the evaluation samples with a high content of sweeteners (aspartame, acesulfame potassium, sucralose) masked the off-taste specific to sodium aspartate, but all of the evaluation samples had an undesirable taste, such as being too sweet. Therefore, these results confirmed that in order to sufficiently suppress the off-taste specific to aspartic acid or a salt thereof in a particulate oral composition containing aspartic acid or a salt thereof using only a sweetener, a large amount of the sweetener must be added, making it difficult to achieve a pleasant taste.

[0069] <Test Example 3> (Preparation of evaluation samples) Sodium L-aspartate, excipients, and various acidulants (citric acid, malic acid, L-tartaric acid, L-ascorbic acid) were weighed into appropriate sized polyethylene bags in the proportions shown in Tables 6 to 9 below, and the bags were then shaken well to prepare powder samples for evaluation.

[0070] (sensory evaluation) The taste of the evaluation samples (off-flavor specific to sodium aspartate, pleasant taste) was evaluated by a panel of three experts with at least two years of experience in the sensory evaluation of foods or pharmaceuticals. The sensory evaluation was carried out in the same manner as in Test Example 2. The results are shown in Tables 6 to 9 below. In each table, "AspNa" stands for sodium L-aspartate.

[0071] [Table 6]

[0072] [Table 7]

[0073] [Table 8]

[0074] [Table 9]

[0075] As shown in Tables 6 to 9, the evaluation samples with a high content of acidulant (citric acid, malic acid, L-tartaric acid, L-ascorbic acid) masked the off-taste specific to sodium aspartate, but all of the evaluation samples had an undesirable taste, such as being too sour. Therefore, these results confirmed that in order to sufficiently suppress the off-taste specific to aspartic acid or its salts in a particulate oral composition containing aspartic acid or its salts using only the acidulant, a large amount must be added, making it difficult to achieve a desirable taste.

[0076] <Test Example 4> (Preparation of evaluation samples) Sodium L-aspartate, excipients, citric acid, and aspartame were weighed into an appropriate sized polyethylene bag in the proportions shown in Tables 10 to 12 below, and the bag was then shaken well to prepare powder samples for evaluation.

[0077] (sensory evaluation) The taste of the evaluation samples (off-flavor specific to sodium aspartate, pleasant taste) was evaluated by a panel of three experts with at least two years of experience in the sensory evaluation of foods or pharmaceuticals. The sensory evaluation was carried out in the same manner as in Test Example 2. The results are shown in Tables 10 to 12 below. In each table, "AspNa" stands for sodium L-aspartate.

[0078] [Table 10]

[0079] [Table 11]

[0080] [Table 12]

[0081] As shown in Tables 10 to 12, the off-taste specific to sodium aspartate was masked in each evaluation sample containing aspartame and citric acid, resulting in a pleasant or very pleasant taste. Therefore, these results confirm that the combined use of a sweetener and an acidulant can effectively suppress the off-taste specific to aspartic acid or its salts in a particulate oral composition containing aspartic acid or its salts, and that the oral composition can have a pleasant taste, i.e., can be ingested cleanly and deliciously without sensing the off-taste specific to aspartic acid or its salts.

[0082] <Test Example 5> (Preparation of evaluation samples) Sodium L-aspartate, excipients, aspartame, and various acidulants (malic acid, L-tartaric acid, L-ascorbic acid) were weighed into appropriate sized polyethylene bags in the proportions shown in Tables 13 to 18 below, and the bags were then shaken well to prepare powder samples for evaluation.

[0083] (sensory evaluation) The taste of the evaluation samples (off-flavor specific to sodium aspartate, pleasant taste) was evaluated by a panel of three experts with at least two years of experience in the sensory evaluation of foods or pharmaceuticals. The sensory evaluation was carried out in the same manner as in Test Example 2. The results are shown in Tables 13 to 18 below. In each table, "AspNa" stands for sodium L-aspartate.

[0084] [Table 13]

[0085] [Table 14]

[0086] [Table 15]

[0087] [Table 16]

[0088] [Table 17]

[0089] [Table 18]

[0090] As shown in Tables 13 to 18, in each evaluation sample in which various acidulants other than citric acid (malic acid, L-tartaric acid, L-ascorbic acid) were used in combination with aspartame, the off-taste specific to sodium aspartate was masked, resulting in a pleasant or very pleasant taste, as in the case of using citric acid (Test Example 4). Therefore, these results confirmed that the combination of a sweetener and an acidulant can effectively suppress the off-taste specific to aspartic acid or its salts in a particulate oral composition containing aspartic acid or its salts, regardless of the type of acidulant, and that the oral composition can have a pleasant taste.

[0091] <Test Example 6> (Preparation of evaluation samples) Sodium L-aspartate, excipients, citric acid, and various sweeteners (acesulfame potassium, sucralose) were weighed into appropriate sized polyethylene bags in the proportions shown in Tables 19 to 22 below, and the bags were then shaken well to prepare powder samples for evaluation.

[0092] (sensory evaluation) The taste of the evaluation samples (off-taste specific to sodium aspartate, pleasant taste) was evaluated by a panel of three experts with at least two years of experience in the sensory evaluation of foods or pharmaceuticals. The sensory evaluation was carried out in the same manner as in Test Example 2. The results are shown in Tables 19 to 22 below. In each table, "AspNa" represents sodium L-aspartate, and "acesulfame K" represents acesulfame potassium.

[0093] [Table 19]

[0094] [Table 20]

[0095] [Table 21]

[0096] [Table 22]

[0097] As shown in Tables 19 to 22, in each evaluation sample in which various sweeteners other than aspartame (acesulfame potassium, sucralose) were used in combination with citric acid, the off-taste specific to sodium aspartate was masked, resulting in a pleasant or very pleasant taste, as in the case of using aspartame (Test Example 4). Therefore, these results confirmed that the combination of a sweetener and an acidulant can effectively suppress the off-taste specific to aspartic acid or a salt thereof in a particulate oral composition containing aspartic acid or a salt thereof, regardless of the type of sweetener, and that the oral composition can have a pleasant taste. [Industrial Applicability]

[0098] According to the present invention, there is provided a powdery or granular oral composition that contains aspartic acid or a salt thereof as a main component, and that can exhibit a pleasant taste by sufficiently suppressing the off-flavor characteristic of aspartic acid or a salt thereof. The oral composition can be ingested with a clean and delicious taste because the off-flavor characteristic of aspartic acid or a salt thereof, which consists of astringency, bitterness, and saltiness, is suppressed. The present invention also provides a taste-improving method for suppressing the off-taste of a particulate oral composition containing aspartic acid or a salt thereof as a main component, thereby making the composition more pleasant to taste.

Claims

1. (A) 50% by weight or more of sodium aspartate; (B) a sweetener; and (C) Acidulant A powdered or granular oral composition comprising: The sweetener is one or more selected from the group consisting of aspartame, acesulfame potassium, and sucralose; and The oral composition, wherein the acidulant is one or more selected from the group consisting of citric acid, malic acid, tartaric acid, ascorbic acid, and salts thereof.

2. 2. The oral composition according to claim 1, wherein the content of the sweetener is 0.03 to 20% by weight.

3. 3. The oral composition according to claim 1, wherein the content of the acidulant is 0.3 to 20% by weight.

4. A method for improving the taste of a powder or granular oral composition containing 50% by weight or more of sodium aspartate, the method comprising adding a sweetener and an acidulant, The sweetener is one or more selected from the group consisting of aspartame, acesulfame potassium, and sucralose; and The method, wherein the acidulant is one or more selected from the group consisting of citric acid, malic acid, tartaric acid, ascorbic acid, and salts thereof.

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