Composition for preventing or treating oral diseases

Abstract

The object of the present invention is to provide a composition for preventing or treating oral diseases, which can make intake behavior a habit and increase the preventive effect against oral diseases such as periodontal disease and dental caries, and a method for producing the composition. [Solution] The composition is primarily composed of a sweetener and an active ingredient that is effective in preventing or treating oral diseases. The active ingredient is cyclodextran, which is effective in preventing periodontal disease and dental caries. The sweetener is selected from ingredients such as allulose and fructooligosaccharides, which are inhibited from being absorbed into the body, so it can be safely taken by people who are on a carbohydrate intake restriction.

Description

[Technical Field]

[0001] The present invention relates to a composition for preventing or treating oral diseases and a method for producing the composition. More specifically, the present invention relates to a composition for preventing or treating oral diseases, which can make intake a habit and improve the effectiveness of preventing or treating oral diseases such as periodontal disease and dental caries, and a method for producing the composition. [Background technology]

[0002] Oral diseases affect many people, with a particularly high prevalence among adults. Therefore, preventing and treating oral diseases is an important issue as the aging population continues. Typical oral diseases include periodontal disease and dental caries. Periodontal disease, for example, is caused by bacteria present in plaque accumulated in periodontal pockets. Anaerobic gram-negative bacteria, particularly Porphyromonas gingivalis, colonize and proliferate in the periodontal pockets, releasing various factors that invade periodontal tissues, triggering inflammatory responses and resulting in tissue destruction. Dental caries, on the other hand, occurs when Streptococcus mutans metabolizes sugars in plaque, producing acid. This acid dissolves the enamel on the surface of the tooth crown, causing decay of the underlying dentin, potentially leading to pulpitis. Furthermore, tooth recession in elderly individuals can expose the roots, leading to decay in both the crown and root.

[0003] The most common methods for preventing periodontal disease and dental caries have been brushing teeth with a toothbrush and toothpaste, or rinsing the mouth with liquid toothpaste, but these methods have had problems such as insufficient brushing or insufficient removal of pathogenic viruses, bacteria, and dirt from the mouth by simply rinsing. Furthermore, elderly people, hospitalized patients, and other people requiring care, as well as children, have physical factors such as difficulty using their hands, cognitive factors that make them reluctant to brush their teeth, and environmental factors such as not having access to water, making it difficult for them to provide adequate oral care.

[0004] In recent years, in order to prevent periodontal disease and dental caries, it has been considered important to take foods that reduce Streptococcus mutans and Streptococcus gingivalis in the oral cavity, along with good habits such as brushing teeth. For example, xylitol is known to reduce Streptococcus mutans. However, the effectiveness of xylitol in preventing dental caries has not yet been established, and excessive intake of xylitol can cause diarrhea, making it unsuitable for people with weak intestines.

[0005] Regarding the above-mentioned problems, for example, Patent Document 1 proposes confectioneries such as gum, chocolate, candy, or gummy candy that contain a porous carbon material having a predetermined pore volume. The porous carbon material absorbs and removes Streptococcus mutans, and the natural minerals contained in the porous carbon material can make the oral cavity alkaline, thereby providing an antioxidant effect in addition to preventing tooth decay. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-188402 Summary of the Invention [Problem to be solved by the invention]

[0007] However, the confectioneries disclosed in Patent Document 1 contain added sweeteners containing a large amount of carbohydrates, such as sucrose, and although the sweetness promotes saliva secretion and inhibits the production of plaque and acid when placed in the mouth, they have the problem of being inedible for people who are on a restricted carbohydrate intake.Furthermore, confectioneries with smooth surfaces, such as candies and gummies as disclosed in Patent Document 1, have the problem of increasing the risk of airway obstruction if swallowed whole, and low-viscosity beverages have the problem of being more likely to cause aspiration.

[0008] As a result of intensive research into the above-mentioned issues, the inventors of the present application have developed a composition (food) that can be easily ingested by anyone with low risk of airway obstruction or aspiration when ingested at low doses, by adding active ingredients that have preventive and therapeutic effects against oral diseases to a food and beverage composition containing a sweet component.

[0009] The present invention was devised in light of the above points, and relates to a composition for preventing or treating oral diseases, which can make ingestion a habit and improve the effectiveness of preventing or treating oral diseases such as periodontal disease and dental caries, and a method for producing the composition. [Means for solving the problem]

[0010] In order to achieve the above-mentioned object, the composition for preventing or treating oral diseases of the present invention is a food or beverage composition containing a sweet component consisting of carbohydrates or dietary fiber, including monosaccharides, disaccharide to decasaccharide oligosaccharides (disaccharide oligosaccharides are one or more selected from the group consisting of lactose, lactulose, maltose, isomaltose, and trehalose), and sugar alcohols, to which an active ingredient that is effective in preventing or treating oral diseases has been added.

[0011] Here, a composition for preventing or treating oral diseases includes a food or beverage composition containing a sweet component consisting of a carbohydrate or dietary fiber, including monosaccharides, disaccharide to decasaccharide oligosaccharides (disaccharide oligosaccharides are one or more selected from the group consisting of lactose, lactulose, maltose, isomaltose, and trehalose), and sugar alcohols. The sweetness of the sweet component induces the consumer to consciously chew repeatedly upon ingesting the composition, thereby promoting saliva secretion. This provides cleansing, antibacterial, tissue-protective, mucosal repair, lubrication (moisturizing), and other functions, preventing periodontal disease or slowing its progression. Furthermore, the composition can remineralize areas of demineralized enamel, which is the early stage of caries, or provide a buffering effect that mitigates the effects of acid in the oral cavity, thereby preventing or slowing the progression of caries.

[0012] Furthermore, by providing a composition for preventing or treating oral diseases with an active ingredient that effectively acts to prevent or treat oral diseases, and by adding the active ingredient according to the purpose of prevention or treatment to the food or beverage composition, when the composition is ingested, the active ingredient will act effectively in the oral cavity of the person ingesting the composition, making it possible to prevent or treat oral diseases including periodontal disease and dental caries.

[0013] Furthermore, when the carbohydrate is one or more selected from the group consisting of allulose, fructooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, and xylooligosaccharides, although allulose, fructooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, and xylooligosaccharides have a certain degree of sweetness, the absorption of carbohydrates in the body is suppressed, and therefore, the increase in blood glucose level caused by ingestion of the composition can be suppressed. Therefore, even those who are restricted in their carbohydrate intake can safely and continuously ingest the composition.

[0014] Furthermore, allulose, fructooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, and xylooligosaccharides impart a certain hardness and viscosity to the composition in addition to sweetness, and therefore, when allulose, fructooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, and xylooligosaccharides are selected as sweet components, adjusting the amounts of these components can produce a composition that is sweet and has a certain hardness and viscosity.

[0015] As described above, when a composition having a certain hardness and viscosity is ingested, the user consciously chews the composition repeatedly, thereby promoting saliva secretion. This provides cleansing, antibacterial, tissue-protective, mucosal repair, and lubrication (moisturizing) effects, thereby preventing periodontal disease or inhibiting its progression. Furthermore, the composition remineralizes areas of demineralized enamel, which is the early stage of caries, and provides a buffering effect that mitigates the effects of acid in the oral cavity, thereby preventing caries or inhibiting its progression. Furthermore, the extended residence time of the composition in the oral cavity allows the active ingredients contained in the composition to act more effectively in the oral cavity. Furthermore, the composition's certain hardness and viscosity prevent the user from swallowing the composition as is, which can lead to airway obstruction or aspiration.

[0016] Furthermore, when the dietary fiber is water-soluble dietary fiber and consists of one or more types selected from the group consisting of inulin, indigestible dextrin, polydextrose, and isomaltodextrin, these water-soluble dietary fibers suppress the absorption of carbohydrates in the body, and therefore can suppress an increase in blood sugar levels due to ingestion of the composition.

[0017] Furthermore, as mentioned above, water-soluble dietary fiber can impart a certain degree of hardness and viscosity to the composition, and can also prevent water separation and spoilage from the composition, thereby achieving stable quality and producing a composition that can be stored for a long period of time.

[0018] Furthermore, when the active ingredient is one or more selected from the group consisting of cyclodextran and its derivatives, cyclodextran, a type of cyclic oligosaccharide, effectively acts on glucosyltransferase (GTF), an enzyme secreted by Streptococcus mutans, to suppress plaque formation. Therefore, by regularly ingesting a composition containing these active ingredients at the specified times before, after, and before bedtime, periodontal disease and dental caries can be prevented.

[0019] Furthermore, when the active ingredient is a therapeutic agent for treating one or more diseases selected from the group consisting of leukoplakia, erythroplakia, oral candidiasis, recurrent aphthous ulcers, lichen planus, herpetic stomatitis, shingles, and hand, foot, and mouth disease, each disease can be treated by ingesting a composition containing these active ingredients.

[0020] Furthermore, when a composition for preventing or treating oral diseases further contains a milk component, the texture and flavor of the composition can be adjusted to produce a composition that does not feel strange when ingested, thereby helping to make the behavior of ingesting the composition a habit.

[0021] In order to achieve the above-mentioned object, the method for producing a composition of the present invention comprises the steps of heating a milk component, mixing the milk component with a sweet component consisting of a carbohydrate or dietary fiber containing any of monosaccharides, disaccharide to decasaccharide oligosaccharides (disaccharide oligosaccharides are one or more selected from the group consisting of lactose, lactulose, maltose, isomaltose, and trehalose), and sugar alcohols, and water to produce a mixture, heating the mixture, cooling the heated mixture to produce a food or beverage composition, and adding an active ingredient that is effective in preventing or treating oral diseases to the food or beverage composition.

[0022] The above process allows the production of a candy-like composition with a certain hardness and viscosity, rich texture and flavor. Furthermore, since the composition contains active ingredients that are effective in preventing or treating oral diseases, ingesting the composition can exert its preventive or therapeutic effects on oral diseases.

[0023] Furthermore, when the mixture is heated at a temperature in the range of 160°C to 220°C, the sweet components produce unique flavor components, and a composition having a texture similar to that of caramel candy with a certain hardness and viscosity can be produced.

[0024] Furthermore, if the method further includes a step of adjusting the viscosity of the mixture, the viscosity of the composition can be adjusted depending on the user and the oral disease to be prevented or treated, thereby producing a composition with a viscosity that is easy for the user to ingest. [Effects of the Invention]

[0025] The composition for preventing or treating oral diseases and the method for producing the composition according to the present invention can make intake a habit and enhance the effectiveness of preventing and treating oral diseases such as periodontal disease and dental caries. [Brief explanation of the drawings]

[0026] [Figure 1] 1 is a photograph showing the appearance of a cup-shaped container filled with a composition according to an embodiment of the present invention. [Figure 2] 1 is a photograph showing the appearance of a vacuum-packaged composition according to an embodiment of the present invention. [Figure 3] 1 shows photographs of the appearance of compositions according to Samples 1 to 3, which were subjected to sensory evaluation in an example of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0027] Hereinafter, a composition for preventing or treating oral diseases according to an embodiment of the present invention and a method for producing the composition will be described in detail with reference to the drawings etc. to facilitate understanding of the present invention.

[0028] 1. Composition First, the composition for preventing or treating oral diseases (hereinafter simply referred to as the "composition") according to an embodiment of the present invention comprises a food or beverage composition to which a certain degree of sweetness has been imparted, and an active ingredient that effectively acts in the prevention or treatment of oral diseases has been added to the food or beverage composition, and will be described in detail below.

[0029] [Sweetening ingredients] The food and beverage composition contains a sweetening ingredient to impart sweetness. The sweetness of the sweetening ingredient improves the flavor of the food and beverage composition to which the active ingredient is added, allowing the consumer to ingest the composition without any unpleasant sensation. Furthermore, because the flavor is rich, the consumer's repeated chewing of the composition stimulates saliva secretion. This provides cleansing, antibacterial, tissue-protective, mucosal repair, and lubrication (moisturizing) effects, thereby preventing periodontal disease or inhibiting its progression. Furthermore, the sweetening ingredient acts to remineralize areas of demineralized enamel, which is the early stage of caries, and provides a buffering effect that mitigates the effects of acid in the oral cavity, thereby preventing caries or inhibiting its progression.

[0030] Carbohydrates and dietary fiber are used as sweetening ingredients. Examples of carbohydrates include pentoses such as arabinose and xylose; hexoses such as glucose, fructose, galactose, mannose, and sorbose; monosaccharides such as rare sugars represented by allulose; disaccharides such as lactose, isomerized lactulose, maltose, isomaltose, and trehalose; trisaccharide to decasaccharide oligosaccharides such as isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, and xylooligosaccharides; and sugar alcohols such as xylitol, erythritol, sorbitol, mannitol, reduced maltose, reduced starch saccharification products, reduced palatinose, and reduced lactose.

[0031] Although either water-soluble or insoluble dietary fiber may be used as dietary fiber, in the present invention, water-soluble dietary fiber that inhibits the absorption of carbohydrates in the body is used. The water-soluble dietary fiber is not particularly limited, and examples thereof include indigestible dextrin, inulin, polydextrose, isomaltodextrin pectin, guar gum, guar gum hydrolysate (enzymatic hydrolysate of guar beans), agarose, glucomannan, alginic acid and its salts, β-glucan, carrageenan, fucoidan, and derivatives thereof.

[0032] These sweetening ingredients can be used alone or in combination of two or more. Among these, in an embodiment of the present invention, allulose is selected as the monosaccharide, and isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, and xylooligosaccharides are selected as the oligosaccharides because they have a relatively strong sweetness, can easily impart a certain degree of hardness and viscosity, and a fragrant flavor, and further suppress the absorption of carbohydrates into the body. Furthermore, indigestible dextrin and inulin are selected as the water-soluble dietary fiber because they slow the rate at which carbohydrates are absorbed into the body and suppress blood glucose elevation. The aforementioned allulose, oligosaccharides, indigestible dextrin, and inulin suppress the rise in blood glucose levels when ingested, so they can be safely and continuously ingested even by those who are restricted in their carbohydrate intake.

[0033] The proportion of carbohydrates among the sweetening components can be selected to be 90 parts by mass or less, preferably between 70 and 80 parts by mass, per 100 parts by mass of the food or beverage composition. If the proportion of carbohydrates is too low, there is a risk that the food or beverage composition will not be able to have a sweet taste, whereas if it is too high, there is a risk that the texture, flavor, or color tone will be impaired. Therefore, the proportion should be adjusted appropriately depending on the form of the food or beverage composition.

[0034] The proportion of water-soluble dietary fiber among the sweetening components can be selected to be 10 parts by mass or less, preferably between 1 and 10 parts by mass, per 100 parts by mass of the food or beverage composition. Here, if the proportion of water-soluble dietary fiber is less than 1 part by mass per 100 parts by mass of the food or beverage composition, there is a risk that the effect of inhibiting the body's absorption of carbohydrates will be reduced. Furthermore, the viscosity of the food or beverage composition will be reduced, allowing the composition to be ingested in a short period of time, but there is a risk of increased risk of aspiration during ingestion. On the other hand, if the proportion of water-soluble dietary fiber exceeds 10 parts by mass per 100 parts by mass of the food or beverage composition, the effect of inhibiting the body's absorption of carbohydrates will be enhanced, but the viscosity of the food or beverage composition will increase, increasing the risk of airway obstruction due to swallowing the composition as is.

[0035] As described above, the proportion of water-soluble dietary fiber is related to the absorption of carbohydrates in the body and also affects the viscosity of the food and beverage composition. Therefore, in addition to the amount of carbohydrates mentioned above, the proportion can be appropriately changed depending on the desired hardness, viscosity, or flavor of the food and beverage composition, as well as the subject who will be consuming it.

[0036] For example, to produce a caramel confectionery with a certain hardness and high viscosity as a food or beverage composition, the blending ratios are appropriately adjusted to 20 to 30 parts by weight of allulose, 60 to 70 parts by weight of oligosaccharides, and 5 to 10 parts by weight of water-soluble dietary fiber per 100 parts by weight of the sweet component. To produce a gummy confectionery with a slightly lower viscosity and harder consistency than caramel confectionery, the blending ratios are appropriately adjusted to 40 to 50 parts by weight of allulose, 40 to 50 parts by weight of oligosaccharides, and 10 to 15 parts by weight of water-soluble dietary fiber per 100 parts by weight of the sweet component. To produce a syrup-like composition with a sweet taste and high fluidity, the blending ratios are appropriately adjusted to 45 to 55 parts by weight of allulose, 45 to 55 parts by weight of oligosaccharides, and 0 to 5 parts by weight of water-soluble dietary fiber per 100 parts by weight of the sweet component. Furthermore, a highly sweet beverage can be produced using only oligosaccharides by increasing the amount of water.

[0037] If the food and beverage composition is a low-viscosity beverage, it can be ingested in a short time, but there is a risk of increased risk of aspiration during ingestion. Furthermore, if the food and beverage composition is in the form of a gummy candy that is harder and less viscous than caramel candy, there is an increased risk of airway obstruction due to swallowing it as is. On the other hand, if the food and beverage composition has a certain hardness and viscosity like caramel candy, the risk of airway obstruction and aspiration due to swallowing it as is can be prevented in advance, so when the target consumers are, for example, elderly people or infants, it is preferable that the food and beverage composition be in the form of a certain viscosity and hardness like caramel candy.

[0038] [Active ingredient] The active ingredient can be selected appropriately depending on the oral disease to be prevented or treated and added to the food and beverage composition. In this way, by including the active ingredient in the composition, when the composition is ingested, the active ingredient acts effectively in the oral cavity of the ingestor, thereby preventing or treating the oral disease. The amount of the active ingredient to be added can be determined based on the single intake amount or dosage determined for each active ingredient.

[0039] For example, cyclodextran is selected for the purpose of preventing oral diseases such as periodontal disease, dental caries, or bad breath caused by oral plaque. Cyclodextran is a cyclic oligosaccharide with a structure in which glucose molecules are linked in a ring via α-1,6 bonds. It effectively acts on GTF, an enzyme secreted by mutans streptococci such as Streptococcus mutans and Lactobacillus acidophilus, and is therefore effective in suppressing plaque formation even when sugar is present in the oral cavity or in food.

[0040] Therefore, ingesting a food or beverage composition to which cyclodextran has been added before or after meals or before going to bed is expected to have an effect equal to or greater than that of brushing teeth, and is therefore particularly effective for people requiring care, such as the elderly or hospitalized patients, or for people who are physically or cognitively unable to brush their teeth properly on a daily basis, such as children.

[0041] When the composition is used to prevent or treat other oral diseases, such as leukoplakia, erythroplakia, oral candidiasis, recurrent aphthous ulcers, lichen planus, herpes stomatitis, shingles, and hand, foot, and mouth disease, substances or drugs for preventing or treating these diseases can be used as active ingredients.

[0042] The composition thus constructed has a certain hardness and viscosity, thereby reducing the risk of airway obstruction and aspiration during ingestion. Furthermore, because it is low in carbohydrates, it can be safely ingested by people with limited carbohydrate intake, as well as by the elderly and infants. Note that, in the present invention, "low in carbohydrates" means that the carbohydrate content of the composition in each food form is lower than the carbohydrate content of various foods listed in the Standard Tables of Food Composition in Japan.

[0043] 2. Method for producing the composition Next, a method for producing one embodiment of the composition of the present invention will be described, in which an active ingredient is added to a food or drink composition made of a caramel confectionery having a certain hardness and viscosity.

[0044] (Process 1) First, the milk ingredients are heated to around 150℃ to 180℃ for a specified period of time.

[0045] (Process 2) Before the milk component boils, allulose and fructooligosaccharides, which are sweetening components, and inulin, dextrin, and water, which are dietary fiber, are added to produce a mixture. The sweetening components are adjusted to 60 to 90 parts by weight per 100 parts by weight of the mixture, with allulose being 20 to 30 parts by weight, fructooligosaccharides being 60 to 70 parts by weight, and dietary fiber being 5 to 10 parts by weight per 100 parts by weight of the sweetening components. While fructooligosaccharides are used as the oligosaccharides, which are optimal for producing caramel confectioneries according to the embodiment of the present invention, they can also be appropriately selected from isomaltooligosaccharides, galactooligosaccharides, xylooligosaccharides, and the like, depending on the form of the food or beverage composition.

[0046] (Step 3) The mixture produced in step 2 is heated at a temperature of about 160°C to 220°C and boiled down for a certain period of time, whereby the sugars in the mixture undergo an oxidation reaction (caramelization), producing fragrant aroma components. The heating temperature can be adjusted appropriately depending on the desired viscosity of the final food or beverage composition. Among the sweetening components, allulose, fructooligosaccharides, and the dietary fiber inulin are essential for caramelization, but when the food or beverage composition is in a form other than caramel confectionery, allulose, fructooligosaccharides, and inulin are not necessarily required, and other sugars or dietary fibers can also be selected as sweetening components.

[0047] (Step 4) After heating, the mixture is cooled at room temperature for a predetermined period of time, which is also adjusted appropriately depending on the desired viscosity of the food or beverage composition.

[0048] (Step 5) After cooling the mixture, the active ingredient is added to the food or beverage composition to complete the composition. The active ingredient and the amount of the active ingredient to be added are selected depending on the oral disease to be prevented or treated, or the severity of the oral disease. For example, when the purpose is to prevent periodontal disease, dental caries, or bad breath, cyclodextran is selected as the active ingredient, and the amount to be added is appropriately adjusted depending on the severity of the oral disease, the age of the person consuming, or the mass of the composition to be ingested at one time.

[0049] The composition produced by the above process is delivered to the consumer, for example, filled into a cup-shaped container (Figure 1) or vacuum-packed (Figure 2).

[0050] Here, the production steps of the composition are not necessarily limited to the order of steps 1 to 5 described above, and the order of steps 1 to 5 may be changed as necessary. For example, although the active ingredient is added after the mixture is cooled, the active ingredient may be added in any step before step 5.

[0051] 3. Method of use of the composition Next, a method for using the composition will be described. When cyclodextran, which is effective in preventing periodontal disease, dental caries, or bad breath, is used as the active ingredient added to the food and beverage composition, the composition can be used as an alternative to tooth brushing by ingesting it before meals, after meals, or before going to bed. In addition, since the composition has a flavor and texture similar to that of sweet snacks, it is habitually preferred and can also prevent forgetting to take it. Furthermore, because it is low in carbohydrates, there is no need to worry about carbohydrates even if it is taken multiple times a day, including before meals, after meals, and before going to bed, and even consumers who are restricted in their carbohydrate intake can take it continuously and safely.

[0052] Furthermore, when using the active ingredient as a therapeutic agent for diseases such as leukoplakia, erythroplakia, oral candidiasis, recurrent aphthous ulcers, lichen planus, herpes stomatitis, shingles, and hand, foot, and mouth disease, the composition is taken at a set time and in a set manner. Because the composition has a sweet candy-like flavor and texture, even therapeutic agents that are bitter and difficult to swallow on their own can be ingested as a composition, which alleviates the bitterness of the therapeutic agent, making it safe for infants and other people who have difficulty taking therapeutic agents to take.

[0053] In the above embodiments, caramel confectionery has been described as an example of a food and beverage composition, but the form of the food and beverage composition is not necessarily limited to caramel confectionery. For example, it is possible to make a beverage by adding water while keeping the raw materials of the main sweet component unchanged. Furthermore, the resulting composition can be made into a powder using a pulverizing process or freeze-drying method, and then dissolved in water or the like to be consumed as a beverage, or sprinkled on yogurt, ice cream, or the like. [Example]

[0054] Next, examples of the present invention will be described, but the present invention is not limited to the descriptions of these examples.

[0055] In this example, three types of Samples 1 to 3 were prepared, differing in hardness, viscosity, and sweetness (see FIG. 3). Details of Samples 1 to 3 are shown below. Each of the food and beverage compositions for Samples 1 to 3 was 10 g, an appropriate amount for a single intake, and the active ingredient added was cyclodextran. The amount of cyclodextran added was 20 mg, which is the lower limit of the amount believed to be effective in inhibiting plaque formation with a single intake. (Sample 1) A syrupy food and beverage composition was produced using 100 parts by mass of the food and beverage composition, 35 parts by mass of allulose as a sweetening component, 35 parts by mass of fructooligosaccharide, 30 parts by mass of water, milk components (fresh cream, milk, etc.), and other adjusting materials (psyllium, fruit fiber, agar, polydextrol, etc.). (Sample 2) A food and beverage composition consisting of caramel confectionery was produced using 100 parts by mass of the food and beverage composition, including 20 parts by mass of allulose as a sweetening component, 50 parts by mass of fructooligosaccharide, 5 parts by mass of water-soluble dietary fiber (inulin, indigestible dextrin), and 25 parts by mass of water, milk components (fresh cream, milk, etc.), and other adjusting materials (psyllium, fruit fiber, agar, polydextrol, etc.). (Sample 3) A composition consisting of gummy confectionery was produced using 100 parts by mass of the food and beverage composition, including 40 parts by mass of allulose as a sweetening component, 40 parts by mass of fructooligosaccharide, 10 parts by mass of water-soluble dietary fiber (inulin, indigestible dextrin), water, milk components (fresh cream, milk, etc.), and 10 parts by mass of other adjusting materials (psyllium, fruit fiber, agar, polydextrol, etc.).

[0056] Table 1 shows the results of a sensory evaluation of Samples 1 to 3 conducted on eight subjects, two from each age group: 40s, 50s, 60s, and 70s. The sensory evaluation involved placing Samples 1 to 3 in the mouth and evaluating them on a four-point scale, based on sweetness, chewiness, risk of airway obstruction, and risk of aspiration. The evaluation results are shown in Table 1 (the numbers in the table indicate the average of each score). <Sweetness> Score 1: No sweetness Score 2: Less sweet Score 3: Very sweet Score 4: Very sweet <Chewiness> Score 1: No chewiness Score 2: Slightly chewy Score 3: Chewy Score 4: Very chewy <Risk of airway obstruction> Score 1: No risk of airway obstruction Score 2: Low risk of airway obstruction Score 3: Slightly high risk of airway obstruction Score 4: High risk of airway obstruction <Risk of aspiration> Score 1: No risk of aspiration Score 2: Low risk of aspiration Score 3: Slightly high risk of aspiration Score 4: High risk of aspiration

[0057] [Table 1]

[0058] The results of the sensory evaluation are shown in Table 1. Sample 1 did not use dietary fiber as a sweetening component, but instead used only allulose and fructooligosaccharides, resulting in a syrupy, strongly sweet food and beverage composition overall. Because it is in a syrup form, the risk of airway obstruction tends to be low. Furthermore, because Sample 1 is in a syrup form and chewing is limited when placed in the mouth, the retention time in the oral cavity after ingestion is relatively short. Therefore, the effect of cyclodextran, which acts with a single ingestion, may be inferior. Sample 1 is suitable for consumption by, for example, elderly people and infants who have weak crushing and swallowing abilities. However, as mentioned above, there is a tendency for the risk of aspiration to increase, so caution is required when ingesting it by elderly people in particular.

[0059] Sample 2 has a relatively high content of fructooligosaccharides, resulting in a strong sweetness. Although Sample 2 is chewy, it has been given viscosity, which allows the composition to dissolve in the saliva secreted during chewing as it passes through the throat, preventing the risk of airway obstruction and aspiration. Therefore, it can be safely taken by even elderly people and infants, and since the active ingredient, cyclodextran, remains in the subject's oral cavity for a long time after ingestion, it can effectively prevent various diseases even if taken only a small number of times per day.

[0060] Sample 3 has a hard, low-viscosity texture, making it ideal for those who prefer a chewy texture. However, because it has low viscosity and a smooth surface, it easily falls to the back of the throat after ingestion, resulting in an increased risk of airway obstruction in some subjects. Therefore, Sample 3 may cause airway obstruction if ingested by elderly people or infants who have weak crushing and swallowing abilities.

[0061] From the above examples, it can be said that a caramel confectionery with a certain viscosity and hardness such as Sample 2 is suitable as a food and beverage composition that reduces the risk of airway obstruction and aspiration when ingesting the composition and allows the active ingredients contained in the composition to act effectively in the oral cavity with a single ingestion.However, it is possible to provide it in a variety of forms taking into account the preferences, age, bite strength, etc. of the consumer.

[0062] As described above, the composition for preventing or treating oral diseases and the method for producing the composition according to the present invention can make intake a habit and enhance the effectiveness of preventing and treating oral diseases such as periodontal disease and dental caries.

Claims

1. A composition for preventing or treating oral diseases, comprising a food or beverage composition containing a sweet component consisting of a carbohydrate selected from the group consisting of allulose, isomaltooligosaccharides, fructooligosaccharides, galactooligosaccharides, and xylooligosaccharides, and a dietary fiber selected from the group consisting of indigestible dextrin and inulin, to which an active ingredient that is effective in preventing or treating oral diseases has been added, The carbohydrate is contained in an amount of 70 parts by mass or more and 90 parts by mass or less per 100 parts by mass of the food or beverage composition, The dietary fiber is contained in an amount of 1 part by mass to 10 parts by mass based on 100 parts by mass of the food or beverage composition. A composition for preventing or treating oral diseases.

2. The active ingredient is cyclodextran The composition for preventing or treating oral diseases according to claim 1.

3. The active ingredient is a therapeutic agent for treating one or more diseases selected from the group consisting of leukoplakia, erythroplakia, oral candidiasis, recurrent aphthous ulcers, lichen planus, herpetic stomatitis, herpes zoster, and hand, foot, and mouth disease. The composition for preventing or treating oral diseases according to claim 1.

4. The composition for preventing or treating oral diseases further contains a milk component. A composition for preventing or treating oral diseases according to claim 1 or claim 2.

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