Oral Composition

Abstract

To provide an oral composition that contains a polyalkoxy flavonoid and achieves reduction in roughness on the tongue during oral ingestion and turbidity in beverage form.SOLUTION: An oral composition contains following components (A) and (B): (A) a polyalkoxy flavonoid represented by formula (1) of 3-60 mass% in solid content and (B) a non-polymer catechin, the mass ratio between component (A) and component (B) [(B) / (A)] of 0.5-30. [In the formula, R1 is a hydrogen atom or a C1-6 alkyl group, R2, R3 and R4 independently represent a hydrogen atom or a C1-6 alkoxy group, R5 and R6 independently represent a C1-6 alkyl group].SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Polyalkoxyflavonoids such as nobiletin and tangeretin are found in extracts of citrus plants and are useful components that are expected to contribute to improving and supporting memory and other functions by extending neurites in the brain in response to nerve growth factor (NGF).

[0003] However, polyalkoxyflavonoids have a solubility in water of less than 0.01 mg / mL, making them a component with particularly low solubility in water, even among poorly water-soluble polyphenols, making it difficult to effectively utilize them in foods, beverages, pharmaceuticals, and the like. Therefore, various techniques for solubilizing polyalkoxyflavonoids in water have been investigated. For example, known methods include dissolving nobiletin or a nobiletin-containing substance in a 20 to 90% by volume aqueous ethanol solution and drying the resulting solution to obtain a solid dispersion in which nobiletin is dispersed in an amorphous state (Patent Document 1), mixing nobiletin or a nobiletin-containing substance with a water-soluble hesperidin derivative, melting the mixture by heating, and then cooling and solidifying the mixture to obtain a solid dispersion in which nobiletin is dispersed in an amorphous state (Patent Document 2), and mixing nobiletin with a polypeptide and a polysaccharide, melting the mixture by heating, and then cooling and solidifying the mixture to obtain a solid dispersion in which nobiletin is dispersed in an amorphous state in the polypeptide and polysaccharide (Patent Document 3). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2019-167336 [Patent Document 2] Japanese Patent Application Publication No. 2018-131432 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-49105 Summary of the Invention [Problem to be solved by the invention]

[0005] In examining the application of polyalkoxyflavonoids to oral compositions, the present inventors have found that, due to the low solubility of polyalkoxyflavonoids in water, when polyalkoxyflavonoids are orally ingested directly or in the form of an instant drink, they feel rough on the tongue, which hinders continuous intake, and that when they are made into a packaged drink, they tend to become cloudy, which impairs the appearance of the drink and leads to a decrease in consumer willingness to purchase them. Furthermore, the above-mentioned prior art requires the use of an amorphous solid dispersion to impart water solubility to polyalkoxyflavonoids, and the inventors have found that there is room for improvement in terms of more easily solubilizing polyalkoxyflavonoids in water.

[0006] The present invention aims to improve the solubility of polyalkoxyflavonoids in water and more easily provide an oral composition that suppresses the roughness felt on the tongue when orally taken and the cloudiness in beverage form that are caused by polyalkoxyflavonoids. [Means for solving the problem]

[0007] In view of the above-mentioned problems, the inventors of the present invention have conducted extensive research and have found that by incorporating a specific polyphenol in a specific mass ratio to a specific amount of polyalkoxyflavonoid, the solubility of the polyalkoxyflavonoid in water can be improved, thereby suppressing the roughness on the tongue when taken orally and the cloudiness when made into a beverage.

[0008] That is, the present invention provides the following [1] to [5]. [1] A composition for oral administration, comprising the following components (A) and (B), wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.5 to 30: (A) A polyalkoxyflavonoid represented by the following formula (1): 3 to 60 mass% of the solid content, and (B) Non-polymer catechins [2] A solid composition for oral administration, comprising the following components (A) and (B), wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.5 to 30: (A) 3 to 60% by mass of a polyalkoxyflavonoid represented by the following formula (1), and (B) Non-polymer catechins [3] A liquid composition for oral administration, comprising the following components (A) and (B), wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 0.5 to 30: (A) 0.03% by mass or more of a polyalkoxyflavonoid represented by the following formula (1), and (B) Non-polymer catechins [4] A method for suppressing roughness on the tongue caused by polyalkoxyflavonoids when orally ingested, comprising: the following components (A) and (B), which are coexisted in a ratio such that the mass ratio of component (A) to component (B) [(B) / (A)] is 0.5 to 30: (A) a polyalkoxyflavonoid represented by the following formula (1), and (B) Non-polymer catechins [5] A method for suppressing cloudiness in a beverage caused by polyalkoxyflavonoids, comprising: containing the following components (A) and (B), and allowing the components (A) and (B) to coexist in a mass ratio of 1 to 30 [(B) / (A)]: (A) a polyalkoxyflavonoid represented by the following formula (1), and (B) Non-polymer catechins

[0009] [ka]

[0010] [In the formula, R 1 is a hydrogen atom or C 1-6 represents an alkyl group, and R 2 , R 3 and R 4 are each independently a hydrogen atom or C 1-6 represents an alkoxy group, and R 5 and R 6 are mutually independent, C 1-6represents an alkyl group. [Effects of the Invention]

[0011] The oral composition of the present invention has improved solubility of polyalkoxyflavonoid in water, which can reduce the roughness on the tongue when taken orally and the cloudiness when made into a beverage. DETAILED DESCRIPTION OF THE INVENTION

[0012] [Oral Composition] As used herein, "oral composition" refers to a substance that is unlikely to be harmful to human health and that is primarily taken orally in normal social life, and is not limited to administrative classifications such as food, medicine, quasi-drug, etc. Therefore, the oral composition of the present invention broadly includes foods and beverages that constitute orally ingested general foods, health foods (functional foods and beverages), health functional foods (specified health foods, nutrient functional foods, foods with functional claims), quasi-drugs, medicines, etc.

[0013] The oral composition of the present invention contains a polyalkoxyflavonoid represented by the following formula (1) as component (A).

[0014] [ka]

[0015] [In the formula, R 1 is a hydrogen atom or C 1-6 represents an alkyl group, and R 2 , R 3 and R 4 are each independently a hydrogen atom or C 1-6 represents an alkoxy group, and R 5 and R 6 are mutually independent, C 1-6 represents an alkyl group.

[0016] In formula (1), R 1 , R 5 and R 6 C in 1-6The alkyl group may be either linear or branched, so long as it has 1 to 6 carbon atoms. Specific examples include a methyl group, an ethyl group, an n-propyl group, an isopropyl group, an n-butyl group, an isobutyl group, a sec-butyl group, a tert-butyl group, a pentyl group, and a hexyl group. Among these, C 1-3 It is an alkyl group, more preferably a methyl group or an ethyl group, and even more preferably a methyl group. Also, R 2 , R 3 and R 4 C in 1-6 The alkoxy group may be either linear or branched, so long as it has 1 to 6 carbon atoms. Specific examples include a methoxy group, an ethoxy group, an n-propoxy group, an iso-propoxy group, an n-butoxy group, a tert-butoxy group, a pentyloxy group, and a hexyloxy group. Among these, C 1-3 An alkoxy group is preferable, a methoxy group or an ethoxy group is more preferable, and a methoxy group is even more preferable.

[0017] Among these, from the viewpoint of providing excellent physiological effects, component (A) is preferably one or more selected from nobiletin and tangeretin, and more preferably nobiletin.

[0018] Among the components (A), if nobiletin is contained, it will extend neurites in the brain in response to NGF, and can be expected to contribute to improving or supporting memory, etc. Therefore, the oral composition of the present invention can be used as an oral composition for improving memory, an oral composition for supporting memory, or an oral composition for neurite extension. These compositions may contain nobiletin as an active ingredient.

[0019] Component (A) may be contained in the form of a commercially available reagent or a plant extract containing a polyalkoxyflavonoid. The plant is not particularly limited as long as it is one that is commonly used in the field of food and beverages, but for example, nobiletin is contained in Rutaceae plants. Examples of Rutaceae plants include Citrus depressa, Citrus unshiu, Citrus tangerina, Citrus erythrosa, Citrus aurantium, Citrus natsudaidai, Citrus grandis, Citrus junos, Citrus rericulata, Citrus limon, Citrus trifoliata, and Citrus medica L., all of which belong to the Citrus genus. One or more types of plants can be used. Among these, lemongrass, satsuma mandarin, and bitter orange are preferred. Concentrated or purified plant extracts may also be used. The methods and conditions for extraction, concentration, and purification are not particularly limited, and known methods and conditions can be used.

[0020] The content of component (A) in the solid content of the oral composition of the present invention is 3% by mass or more, preferably 4% by mass or more, and more preferably 4.5% by mass or more, from the viewpoint of providing excellent physiological effects. Furthermore, from the viewpoint of suppressing roughness on the tongue upon oral ingestion, suppressing cloudiness when formulated into a beverage, and suppressing the bitterness and astringency inherent in the polyalkoxyflavonoid itself, the content is 60% by mass or less, preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less. The content of component (A) in the solid content of the oral composition of the present invention is 3 to 60% by mass, preferably 4 to 40% by mass, more preferably 4 to 30% by mass, and even more preferably 4.5 to 20% by mass. Herein, the term "solid content" refers to the residue obtained by drying 1 g of a sample in an electric thermostatic oven at 105°C for 3 hours and removing volatile substances, and the term "solid content amount" refers to the mass of the residue. Herein, the content of component (A) is defined based on the total amount of the compound represented by the above formula (1). The content of component (A) can be measured by a commonly known analytical method suited to the conditions of the sample, for example, liquid chromatography. Specific examples include the methods described in the Examples below. During measurement, the sample may be freeze-dried to fit the detection range of the instrument, or impurities may be removed from the sample to fit the resolution of the instrument, as needed.

[0021] The oral solid composition of the present invention contains non-polymer catechins as component (B). In this specification, "non-polymer catechins" is a collective term for non-epi-catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate, and epi-catechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. The content of non-polymer catechins is defined based on the total amount of the above eight types of catechins.

[0022] Component (B) may be contained in the form of a commercially available reagent or a plant extract containing non-polymer catechins. The plant may be any plant commonly used in the food and beverage industry that contains non-polymer catechins, and examples thereof include tea leaves (Camellia sinensis) selected from the genus Camellia, such as C. sinensis var. sinensis (including the Yabukita species), C. sinensis var. assamica, and hybrids thereof. Tea leaves are classified into unfermented tea, semi-fermented tea, and fermented tea depending on the processing method, and one or more of these types may be appropriately selected and used. Examples of unfermented tea leaves include green tea leaves such as sencha, bancha, tencha, kamairicha, kukicha, bocha, and budcha, which may be roasted. Examples of semi-fermented tea leaves include oolong tea leaves such as tieguanyin, shikatsu, jinguai, and wuyiyancha. Furthermore, examples of fermented tea leaves include black tea leaves from Darjeeling, Assam, Sri Lanka, etc. One or more types of tea leaves can be used. Among these, fermented tea leaves with a high content of non-polymer catechins are preferred, and green tea is even more preferred. Furthermore, concentrates or purified products of plant extracts may be used. The methods and conditions for extraction, concentration, and purification are not particularly limited, and known methods and conditions can be used. In addition, commercially available preparations containing non-polymer catechins may be used as non-polymer catechins, such as concentrates of green tea extracts such as "Polyphenon" from Mitsui Norin Co., Ltd., "Theafuran" from Ito En Co., Ltd., and "Sunphenon" from Taiyo Kagaku Co., Ltd.

[0023] The content of component (B) in the solid content of the oral composition of the present invention is preferably 40% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and even more preferably 80% by mass or more, from the viewpoint of suppressing roughness on the tongue when orally ingested and suppressing cloudiness when formulated into a beverage. Furthermore, from the viewpoint of suppressing the bitterness and astringency of the oral composition, it is preferably 97% by mass or less, more preferably 96% by mass or less, and even more preferably 95.5% by mass or less. The content of component (B) in the solid content of the oral composition of the present invention is preferably 40 to 97% by mass, more preferably 60 to 96% by mass, even more preferably 70 to 96% by mass, and even more preferably 80 to 95.5% by mass. The content of component (B) in this specification is defined based on the total amount of the nine components. The content of component (B) can be measured by a commonly known analytical method appropriate to the conditions of the measurement sample, for example, liquid chromatography. Specific examples include the methods described in the Examples below. During measurement, the sample may be freeze-dried to fit the detection range of the instrument, or impurities may be removed from the sample to fit the resolution of the instrument, or other appropriate treatments may be performed as needed.

[0024] The oral composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] of 0.5 or more, preferably 1 or more, more preferably 2 or more, even more preferably 4 or more, and still more preferably 8 or more, from the viewpoint of suppressing roughness on the tongue when orally taken, and from the viewpoint of suppressing bitterness and astringency of the oral composition, it is 30 or less, preferably 27 or less, more preferably 24 or less, even more preferably 22 or less, and still more preferably 21 or less. The oral composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] of 0.5 to 30, preferably 1 to 27, more preferably 2 to 24, even more preferably 4 to 22, and still more preferably 8 to 21.

[0025] The oral composition of the present invention may be in any suitable form, either solid or liquid. Suitable embodiments of the oral composition of the present invention include, for example, oral solid compositions and oral liquid compositions described below.

[0026] [Oral solid composition] The oral solid composition of the present invention is not particularly limited in shape as long as it is solid at room temperature (20°C ± 15°C), and examples thereof include various forms such as powder, granules, tablets, rods, plates, and blocks. The oral solid composition of the present invention generally has a solid content of 95% by mass or more, preferably 97% by mass or more. The upper limit of the solid content is not particularly limited, and may be 100% by mass.

[0027] The solid composition for oral administration of the present invention contains a polyalkoxyflavonoid represented by the above formula (1) as component (A). The specific structure of the polyalkoxyflavonoid is as explained above.

[0028] From the viewpoint of providing excellent physiological effects, component (A) is preferably one or more selected from nobiletin and tangeretin, and more preferably nobiletin.

[0029] The content of component (A) in the oral solid composition of the present invention is 3% by mass or more, preferably 4% by mass or more, more preferably 4.5% by mass or more, from the viewpoint of providing excellent physiological effects. Furthermore, from the viewpoint of suppressing roughness on the tongue upon oral ingestion and suppressing the bitterness and astringency inherent in the polyalkoxyflavonoid itself, the content of component (A) in the solid content of the oral solid composition of the present invention is 3 to 60% by mass, preferably 4 to 40% by mass, more preferably 4 to 30% by mass, and even more preferably 4.5 to 20% by mass. The analytical method for component (A) is as described above.

[0030] The solid composition for oral administration of the present invention contains non-polymer catechins as component (B). The specific structure of the non-polymer catechins is as explained above.

[0031] The content of component (B) in the oral solid composition of the present invention is preferably 40% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and even more preferably 80% by mass or more, from the viewpoint of suppressing roughness on the tongue when orally ingested. Furthermore, from the viewpoint of suppressing the bitterness and astringency of the oral solid composition, it is preferably 97% by mass or less, more preferably 96% by mass or less, and even more preferably 95.5% by mass or less. The content of component (B) in the oral solid composition of the present invention is preferably 40 to 97% by mass, more preferably 60 to 96% by mass, even more preferably 70 to 96% by mass, and even more preferably 80 to 95.5% by mass. The analytical method for component (B) is as described above.

[0032] The oral solid composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] of 0.5 or more, preferably 1 or more, more preferably 2 or more, even more preferably 4 or more, and still more preferably 8 or more, from the viewpoint of suppressing roughness on the tongue when orally taken, and from the viewpoint of suppressing bitterness and astringency of the oral solid composition, it is 30 or less, preferably 27 or less, more preferably 24 or less, even more preferably 22 or less, and still more preferably 21. The oral solid composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] of 0.5 to 30, preferably 1 to 27, more preferably 2 to 24, even more preferably 4 to 22, and still more preferably 8 to 21.

[0033] The solid composition for oral administration of the present invention may optionally contain one or more additives such as sweeteners, acidulants, amino acids, proteins, vitamins, minerals, flavorings, fruit juices, plant extracts, esters, colorings, emulsifiers, milk components, cocoa powder, seasonings, vegetable oils and fats, antioxidants, preservatives, pH adjusters, gelling agents, carriers, etc. The content of the additives can be appropriately set within a range that does not impair the object of the present invention.

[0034] The type of oral solid composition of the present invention is not particularly limited and can be appropriately selected depending on the purpose. Examples include instant drinks, dairy products such as cheese, frozen desserts such as ice cream, confectioneries such as candy, gum, chocolate, and cookies, noodles such as soba and udon, health, beauty, and nutritional supplements such as supplements, and pharmaceuticals and quasi-drugs such as powders, tablets, granules, capsules, and lozenges.

[0035] Among these, supplements, powders, tablets, granules, and instant drinks are preferred. Oral solid compositions such as supplements, powders, tablets, and granules are in a form to be taken directly, and are preferred embodiments of the present invention because they provide the excellent physiological effects of component (A). Furthermore, instant beverages are a preferred embodiment of the present invention because the excellent physiological effects of component (A) are achieved when diluted with a liquid according to the prescribed method of use and orally ingested as a reconstituted beverage. The liquid is not particularly limited as long as it can be reconstituted into a beverage, and examples include water, carbonated water, milk, soy milk, etc., and the temperature of the liquid is not important. The dilution ratio may be determined according to the prescribed method of use, but is typically 20 to 600 times by mass, preferably 80 to 600 times by mass. The reconstituted beverage prepared from an instant beverage according to the prescribed method of use can have the same composition as the oral liquid composition described below in terms of the contents of components (A) and (B), the mass ratio [(B) / (A)], and pH in the reconstituted beverage.

[0036] Instant drinks can be, for example, bottled and measured with a spoon or the like to receive a cupful of drink, or in the form of a cup-type product containing a single cupful, or in the form of a stick-type product individually packaged for each cupful. The volume of the cup is preferably 30 to 320 mL, and the content of the individual packages can be appropriately set to fit the cup volume. The individual packages can be packaged in packaging materials such as aluminum-deposited film. The container and packaging material may be filled with nitrogen gas, and packaging materials with low oxygen permeability are preferred for maintaining quality.

[0037] [Oral liquid composition] The form of the oral liquid composition of the present invention is not particularly limited as long as it has fluidity at room temperature (20°C ± 15°C), and it may be, for example, in a concentrated form. Examples of oral liquid compositions of the present invention include RTD (ready-to-drink) beverages; concentrated beverages; dairy products such as yogurt, processed milk, and fermented milk; oils and fats and processed oil foods such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, and dressing; seasonings such as sauces and dressings; and health, beauty, and nutritional supplements such as energy drinks.

[0038] Among these, RTD (beverages) are preferred because they allow the effects of the present invention to be easily enjoyed. The RTD (beverages) may be packaged beverages. The container is not particularly limited as long as it is a normal packaging container, and examples thereof include molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, etc.

[0039] The oral liquid composition of the present invention contains a polyalkoxyflavonoid represented by the above formula (1) as component (A). The specific structure of the polyalkoxyflavonoid is as explained above.

[0040] From the viewpoint of providing excellent physiological effects, component (A) is preferably one or more selected from nobiletin and tangeretin, and more preferably nobiletin.

[0041] The content of component (A) in the oral liquid composition of the present invention is 0.03% by mass or more, preferably 0.04% by mass or more, from the viewpoint of providing excellent physiological effects, and is preferably 1% by mass or less, more preferably 0.6% by mass or less, from the viewpoint of suppressing cloudiness of the liquid and suppressing the bitterness and astringency inherent in the polyalkoxyflavonoid itself. The content of component (A) in the oral liquid composition of the present invention is preferably 0.03 to 1% by mass, more preferably 0.04 to 0.6% by mass. The method for analyzing component (A) is as described above.

[0042] The solid composition for oral administration of the present invention contains chlorogenic acids as component (B). The specific composition of the chlorogenic acids is as explained above.

[0043] The content of component (B) in the oral liquid composition of the present invention is preferably 0.03% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, still more preferably 0.4% by mass or more, and even more preferably 0.6% by mass or more, from the viewpoint of suppressing turbidity of the liquid. Furthermore, from the viewpoint of suppressing bitterness and astringency of the oral liquid composition, it is preferably 2% by mass or less, more preferably 1.2% by mass or less, and even more preferably 0.8% by mass or less. The content of component (B) in the oral liquid composition of the present invention is preferably 0.03 to 2% by mass, more preferably 0.1 to 1.2% by mass, even more preferably 0.2 to 1.2% by mass, still more preferably 0.4 to 1.2% by mass, and even more preferably 0.6 to 0.8% by mass. The analytical method for component (B) is as described above.

[0044] In the oral liquid composition of the present invention, the mass ratio of component (A) to component (B) [(B) / (A)] is, from the viewpoint of suppressing turbidity of the liquid, 0.5 or more, preferably 2 or more, more preferably 4 or more, even more preferably 8 or more, still more preferably 12 or more, and still more preferably 16 or more, and, from the viewpoint of suppressing bitterness and astringency of the oral liquid composition, 30 or less, preferably 27 or less, more preferably 24 or less, even more preferably 22 or less, and still more preferably 21 or less. In the oral liquid composition of the present invention, the mass ratio of component (A) to component (B) [(B) / (A)] is 0.5 to 30, preferably 2 to 27, more preferably 4 to 24, even more preferably 8 to 24, still more preferably 12 to 22, and still more preferably 16 to 21.

[0045] From the viewpoint of suppressing bitterness and astringency, the oral liquid composition of the present invention has a pH (20°C) of preferably 3 or higher, more preferably 3.5 or higher, even more preferably 4 or higher, and preferably 7 or lower, more preferably 6.8 or lower, even more preferably 6.5 or lower. The pH (20°C) of the oral liquid composition of the present invention is preferably 3 to 7, more preferably 3.5 to 6.8, even more preferably 4 to 6.5. The pH is measured with a pH meter at a temperature adjusted to 20°C.

[0046] The oral liquid composition of the present invention may be a tea beverage or a non-tea beverage, such as a soft drink, a carbonated drink, a tea beverage, a fruit juice beverage, a vegetable beverage, a dairy beverage, or an alcoholic beverage.

[0047] When the oral liquid composition of the present invention is a packaged beverage, it may be heat-sterilized. The heat sterilization method is not particularly limited as long as it complies with the conditions stipulated in applicable laws and regulations (such as the Food Sanitation Act in Japan). For example, the beverage may be filled into a container, tightly stoppered or sealed, and then sterilized; alternatively, the beverage may be sterilized using a sterilizer equipped with a thermometer or sterilized using a filter or the like, and then automatically filled into a container, which may then be tightly stoppered or sealed. More specifically, examples of such methods include retort sterilization, high-temperature short-time sterilization (HTST), and ultra-high-temperature sterilization (UHT). The container is as described above.

[0048] The oral liquid composition of the present invention has improved solubility of polyalkoxyflavonoid in water and excellent dispersibility, thereby suppressing liquid turbidity. For example, when the content of component (A) in the oral liquid composition is adjusted to 0.05% by mass, the turbidity (OD660) of the packaged beverage can be 0.35 or less, preferably 0.31 or less, more preferably 0.25 or less, even more preferably 0.2 or less, and even more preferably 0.1 or less. The lower limit of the turbidity (OD660) is not particularly limited and may be 0. In this specification, "turbidity" refers to the absorbance at a wavelength of 660 nm measured at 20°C using a spectrophotometer in a 90° transmission / scattering comparison mode. Specifically, it can be measured by the method described in the Examples below. The lower the turbidity (OD660) value, the clearer the beverage.

[0049] The oral composition of the present invention can be produced by a conventional method, and any suitable method can be used. For example, it can be produced by mixing components (A) and (B) and, if necessary, other components, and adjusting the content of component (A) and the mass ratio [(B) / (A)]. The order in which components (A) and (B) are mixed is not particularly limited, and they may be added and mixed in any order, or both may be added and mixed simultaneously. As a mixing method, appropriate methods such as stirring and shaking can be adopted, and a mixing device can also be used. The mixing method of the mixing device may be a rotating container type or a fixed container type. Examples of rotating container types that can be used include a horizontal cylindrical type, a V-type, a double cone type, and a cube type. Furthermore, when the oral composition of the present invention is an oral solid composition, examples of fixed container types that can be used include a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, and a Phillips blender. Furthermore, granulation may be performed by a known granulation method. Examples of granulation methods include spray granulation, fluidized bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation, and powder coating granulation. Granulation conditions can be appropriately selected depending on the granulation method. Furthermore, when tablets are produced, either wet or dry tableting may be used, and a known compression molding machine can be used. Furthermore, in the case of a concentrated liquid, known concentration methods can be used, such as atmospheric concentration, in which the solvent is evaporated at atmospheric pressure, reduced pressure concentration, in which the solvent is evaporated at reduced pressure, and membrane concentration, in which the solvent is removed by membrane separation.

[0050] When the oral composition of the present invention is a solid oral composition, it is possible to easily produce a solid oral composition that suppresses roughness on the tongue when orally ingested, even without the step of dissolving component (A) in an aqueous ethanol solution during the production process. Furthermore, when the oral composition of the present invention is a liquid oral composition, it is possible to easily produce a beverage that suppresses liquid turbidity, even without the step of dissolving component (A) in an aqueous ethanol solution during the production process. In other words, from the viewpoint of easily producing an oral composition, it is preferable that the production process of the present invention does not include the step of dissolving component (A) in an aqueous ethanol solution.

[0051] When the oral composition of the present invention is a solid oral composition, it is possible to easily produce a solid oral composition that suppresses roughness on the tongue when orally ingested, even without the step of heating and dissolving component (A) during the production process. Furthermore, when the oral composition of the present invention is a liquid oral composition, it is possible to easily produce a beverage that suppresses liquid turbidity, even without the step of heating and dissolving component (A) during the production process. That is, from the viewpoint of easily producing an oral composition, it is preferable that the production process of the present invention does not include the step of heating and dissolving component (A). Specifically, the heating temperature of component (A) is preferably less than 90°C, more preferably less than 50°C, and most preferably does not substantially include a heating step.

[0052] [Suppression method] The method of the present invention for suppressing roughness on the tongue during oral ingestion and cloudiness in a beverage caused by polyalkoxyflavonoids involves coexisting components (A) and (B) in a ratio such that the mass ratio of component (A) to component (B) [(B) / (A)] is 0.5 to 30. This improves the solubility of polyalkoxyflavonoids in water. A preferred embodiment is, for example, a polyalkoxyflavonoid-containing oral product containing non-polymer catechins. The respective contents of component (A) and component (B) in the solid content of the oral product and the mass ratio [(B) / (A)] are as described above. Specific embodiments of components (A) and (B) and the oral product are also as described above. [Example]

[0053] 1. Analysis of Polyalkoxyflavonoids A high-performance liquid chromatograph manufactured by Agilent Technologies Inc. was used, equipped with an L-Column ODS-2 (4.6 mm diameter x 50 mm, 2 μm) manufactured by Chemicals Evaluation and Research Institute, Japan, and the gradient method was used at a column temperature of 40°C.

[0054] The analysis conditions were as follows: The sample injection volume was 10 μL, mobile phase A liquid was a 0.1% by mass aqueous solution of trifluoroacetic acid, and B liquid was acetonitrile, and the liquids were delivered at a rate of 1.0 mL / min.

[0055] Concentration gradient conditions (volume%) Time Eluent A Eluent B 0 minutes 99% 1% 1 minute 99% 1% 4 minutes 5% 95% 5 minutes 5% 95% 5.01 minutes 99% 1% 6 minutes 99% 1%

[0056] Nobiletin was detected by quantification based on absorbance at a wavelength of 320 nm. In addition to the method described above, nobiletin and tangeretin can also be analyzed using the method described in JP 2015-202065 A.

[0057] 2. Analysis of non-polymer catechins The sample dissolved and diluted with pure water was measured using a high-performance liquid chromatograph (Model SCL-10AVP, Shimadzu Corporation) equipped with an octadecyl-group-introduced packed column for liquid chromatography (L-column ODS, 4.6 mm diameter x 250 mm, particle size 5 μm: Chemicals Evaluation and Research Institute, Japan) at a column temperature of 35°C using the gradient method. The mobile phase C solution was a distilled water solution containing 0.1 mol / L of acetic acid, and the mobile phase D solution was an acetonitrile solution containing 0.1 mol / L of acetic acid. The flow rate was 1 mL / min, the sample injection volume was 10 μL, and the UV detector wavelength was 280 nm. The gradient conditions were as follows:

[0058] Concentration gradient conditions (volume%) Time Eluent C Eluent D 0 minutes 97% 3% 5 minutes 97% 3% 37 minutes 80% 20% 43 minutes 80% 20% 43.5 minutes 0% 100% 48.5 minutes 0% 100% 49 minutes 97% 3% 60 minutes 97% 3%

[0059] 3. Turbidity (OD660) measurement The polyalkoxyflavonoid concentration of the sample was adjusted to 0.05% by mass, and the absorbance at a wavelength of 660 nm was measured at 20°C using a spectrophotometer (U2810 model, manufactured by Hitachi, Ltd.) in a 90° transmission scattering comparison mode.

[0060] 4. pH Measurement The temperature was adjusted to 20°C, and measurements were made using a pH meter (HORIBA Compact pH Meter, manufactured by Horiba Ltd.).

[0061] Examples 1 to 6 and Comparative Example 1 An instant beverage was obtained by uniformly mixing the components in the proportions shown in Table 1. The obtained instant beverage was analyzed and subjected to a sensory evaluation using the following method. The results are shown in Table 1.

[0062] Sensory evaluation 1 Each instant beverage was diluted with water at 20°C so that the component (A) content after dilution was 0.05% by mass, and a sensory test was conducted by a panel of five experts to evaluate the "roughness on the tongue when orally ingested" of the reconstituted beverage. The sensory test was conducted after each expert panel agreed to use the following evaluation criteria for "roughness on the tongue when orally ingested." The final evaluation was then determined by discussion based on the scores determined by each expert panel.

[0063] Evaluation criteria for roughness on the tongue during oral ingestion Rating 5: No roughness felt (corresponding to Example 5). 4: Not very rough. 3: Feels slightly rough. 2: It feels rough. 1: Strongly rough feeling (equivalent to Comparative Example 1).

[0064] [Table 1]

[0065] Examples 7 to 12 and Comparative Example 2 The components were mixed in the proportions shown in Table 2, then subjected to ultra-high temperature short-time sterilization (UHT sterilization, 98°C, 30 seconds), and filled into transparent PET bottles to prepare packaged beverages. The resulting packaged beverages were then analyzed and their turbidity was measured. The results are shown in Table 2.

[0066] [Table 2]

[0067] Example 13 and Comparative Example 3 The components were mixed in the proportions shown in Table 3 to obtain a powder composition for oral administration. The obtained powder composition for oral administration was subjected to analysis and sensory evaluation. The results are shown in Table 3.

[0068] Sensory evaluation 2 After 0.1 g of each oral powder composition was placed in the mouth, it was dissolved in saliva and completely disappeared in the mouth. A sensory test was conducted by five expert panelists regarding the "roughness on the tongue when orally ingested." The sensory test was conducted after each expert panel agreed to use the following evaluation criteria for "roughness on the tongue when orally ingested." The final evaluation was then determined by discussion based on the scores determined by each expert panel.

[0069] Evaluation criteria for roughness on the tongue during oral ingestion Rating 5: No roughness felt. 4: Not very rough. 3: Feels slightly rough. 2: It feels rough. 1: Feels very rough.

[0070] [Table 3]

[0071] Tables 1 to 3 show that by incorporating non-polymer catechins at a specific mass ratio relative to polyalkoxyflavonoid, the solubility of polyalkoxyflavonoid in water is increased, and the roughness on the tongue when taken orally and the cloudiness when made into a beverage can be suppressed.

Claims

1. The following components (A) and (B): (A) 3 to 50.0% by mass of nobiletin, and (B) Non-polymer catechins Contains the mass ratio of component (A) to component (B) [(B) / (A)] is 1.00 to 30; Oral solid composition.

2. An oral solid composition as described in claim 1, wherein the content of component (B) is 50 to 97 mass%.

3. The following components (A) and (B): (A) 0.03 to 1% by mass of nobiletin, and (B) Non-polymer catechins Contains the mass ratio of component (A) to component (B) [(B) / (A)] is 1.00 to 30; Oral liquid composition.

4. The following components (A) and (B): (A) 3 to 50.0% by mass of nobiletin, and (B) Non-polymer catechins and a component (B) in a mass ratio of 1.00 to 30, wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 1.00 to 30.

5. The following components (A) and (B): (A) 0.03 to 1% by mass of nobiletin, and (B) Non-polymer catechins and a component (B) in a mass ratio of 1.00 to 30, wherein the mass ratio of the component (A) to the component (B) [(B) / (A)] is 1.00 to 30.

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