Oral composition

Abstract

To provide an oral composition in which an unpleasant acid taste of chlorogenic acid is suppressed.SOLUTION: An oral composition contains the following components (A) and (B): (A) chlorogenic acid and (B) vanillin, where a mass ratio (A) / (B) of the component (A) and the component (B) is 0.005-0.35.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an oral composition.

Background Art

[0002] Chlorogenic acids are a type of polyphenol and have been reported to have physiological effects such as antioxidant and blood pressure-lowering effects. Coffee beans are known as a material rich in chlorogenic acids, and various coffee products with enhanced palatability have been studied. For example, it has been reported that by mixing a plant flavor that complements the coffee flavor into soluble black coffee powder, the flavor particularly favored by young people can be changed (Patent Document 1).

[0003] On the other hand, vanillin is the main component of the vanilla fragrance and is generally used as a flavor for imparting a sweet fragrance peculiar to ice cream, chocolate, candy, cake, liqueur, etc. in the field of food and beverages.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] As the roasting degree of coffee beans increases, the aroma becomes rich and highly palatable. However, as the roasting degree increases, a considerable amount of chlorogenic acids present in the coffee beans decomposes. Therefore, in order to maximize the utilization of chlorogenic acids, it is advantageous to use a reagent of chlorogenic acids or lightly roasted coffee beans with a low roasting degree as raw materials. However, when using a chlorogenic acid reagent or lightly roasted coffee beans as raw materials, the sour taste of chlorogenic acids is too strong, which tends to be an obstacle to continuous ingestion with discomfort or aversion. The object of the present invention is to provide an oral composition in which the unpleasant sour taste of chlorogenic acids is suppressed. [Means for solving the problem]

[0006] In view of the above problems, the present inventors conducted extensive research and found that by including vanillin in an oral composition containing chlorogenic acids in a certain ratio to the chlorogenic acids, the unpleasant sour taste of chlorogenic acids can be suppressed.

[0007] In other words, the present invention provides the following [1] to [7]. [1] The following components (A) and (B); (A) Chlorogenic acids, and (B) Vanillin It contains, The mass ratio of component (A) to component (B) [(B) / (A)] is between 0.005 and 0.35. Oral composition. [2] The oral composition according to [1], wherein the content of component (A) is 0.02% by mass or more. [3] The oral composition according to [1] or [2], wherein the content of component (B) is 0.0005% by mass or more. [4] An oral composition according to any one of [1] to [3] above, which is an RTD type beverage composition. [5] An oral composition according to any one of [1] to [3] above, which is an instant beverage composition. [6] An oral composition according to any one of [1] to [3] above, which is a solid oral composition. [7] A chlorogenic acid-based agent containing vanillin as the active ingredient to suppress the unpleasant sourness of chlorogenic acids. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an oral composition in which the unpleasant sour taste of chlorogenic acids is suppressed. [Modes for carrying out the invention]

[0009] [Oral Composition] In this specification, "oral composition" refers to a substance that is unlikely to pose a risk to human health and is primarily consumed orally in normal social life, and is not limited to administrative classifications such as food, pharmaceuticals, or quasi-drugs. Therefore, the oral composition of the present invention broadly includes foods and beverages that constitute general foods, health foods (functional foods and beverages), health functional foods (foods for specified health uses, nutrient function foods, foods with functional claims), quasi-drugs, pharmaceuticals, etc., that are ingested orally.

[0010] The oral composition of the present invention contains chlorogenic acids as component (A). Herein, "chlorogenic acids" is a general term encompassing monocaffeoylquinic acids (3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid) and monoferlaquinic acids (3-ferulaquinic acid, 4-ferulaquinic acid, and 5-ferulaquinic acid). In the present invention, it is sufficient to contain at least one of the above six types of chlorogenic acids. Component (A) may also be in the form of a salt or hydrate. The salt is not particularly limited as long as it is physiologically acceptable, but examples include alkali metal salts.

[0011] Component (A) is not particularly limited in its origin as long as it is commonly used in the food and beverage industry; for example, it may be a chemically synthesized product or a naturally derived product. Examples of naturally derived products include plant extracts. The plants used for extraction are not particularly limited as long as they contain component (A), but examples include sunflower seeds, unripe apples, coffee beans, Simon leaves, cones of pine plants, seed husks of pine plants, sugarcane, nandina leaves, burdock, eggplant peel, plum fruit, coltsfoot, and plants of the grape family. One or more types of plants can be used. Among these, coffee beans are preferred from the viewpoint of chlorogenic acid content. The type and origin of the coffee beans are not particularly limited and can be selected as appropriate, and one or more types of coffee beans with different types and origins can be mixed and used.

[0012] The degree of roasting of the coffee beans used for extraction is not particularly limited, but lightly roasted coffee beans are preferred from the viewpoint of chlorogenic acid content and flavor. From the viewpoint of chlorogenic acid content, the L value of lightly roasted coffee beans is preferably 25 or higher, more preferably 27 or higher, and from the viewpoint of flavor, preferably 55 or lower, more preferably 45 or lower, and even more preferably 35 or lower. The range of the L value of lightly roasted coffee beans is preferably 25 to 55, more preferably 27 to 45, and even more preferably 27 to 35. Hereinafter, "L value" in this specification refers to the lightness of roasted coffee beans measured with a colorimeter, with black being L value 0 and white being L value 100. Furthermore, the extraction method and conditions for the plant extract are not particularly limited, and known methods may be used. The plant extract may also be concentrated or dried, and may be purified to increase the purity of chlorogenic acids. Known methods may be used for concentration, drying, and purification.

[0013] The content of component (A) in the oral composition of the present invention is preferably 0.02% by mass or more, more preferably 0.05% by mass or more, and even more preferably 0.08% by mass or more, from the viewpoint of enhancing chlorogenic acids and physiological effects. Furthermore, from the viewpoint of suppressing the unpleasant sourness of chlorogenic acids, the content of component (A) is preferably 0.4% by mass or less, more preferably 0.3% by mass or less, and even more preferably 0.2% by mass or less. Herein, in this specification, the content of component (A) is defined based on the total amount of the above six types. When component (A) is in the form of a salt or hydrate, the content of component (A) is the value converted to free acids, namely chlorogenic acids. The content of component (A) can be measured by an analytical method suitable for the condition of the sample from among commonly known measurement methods, for example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be cited. Furthermore, during measurement, the sample may be freeze-dried to match the detection range of the instrument, or impurities may be removed from the sample to match the separation capabilities of the instrument, or other appropriate processing may be performed as needed.

[0014] The oral composition of the present invention contains vanillin as component (B). Component (B) may be derived from the raw materials or newly added. Furthermore, the origin of component (B) is not particularly limited as long as it is commonly used in the food and beverage field; for example, it may be a chemically synthesized product or extracted from vanilla beans.

[0015] The oral composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] of 0.005 to 0.35, but from the viewpoint of suppressing the unpleasant sourness of chlorogenic acids, it is preferably 0.015 or higher, more preferably 0.02 or higher, even more preferably 0.04 or higher, and even more preferably 0.07 or higher. Furthermore, from the viewpoint of suppressing the bitter aftertaste derived from vanillin, it is preferably 0.3 or lower, more preferably 0.27 or lower, even more preferably 0.22 or lower, and even more preferably 0.15 or lower. The mass ratio of component (A) to component (B) [(B) / (A)] is preferably 0.015 to 0.3, more preferably 0.02 to 0.27, even more preferably 0.04 to 0.22, and even more preferably 0.07 to 0.15.

[0016] The content of component (B) in the oral composition of the present invention is preferably 0.0005% by mass or more, more preferably 0.0015% by mass or more, even more preferably 0.003% by mass or more, and even more preferably 0.007% by mass or more, from the viewpoint of suppressing the unpleasant sourness of chlorogenic acids. Furthermore, from the viewpoint of suppressing the bitter aftertaste derived from vanillin, it is preferably 0.035% by mass or less, more preferably 0.028% by mass or less, even more preferably 0.023% by mass or less, and even more preferably 0.015% by mass or less. The content of component (B) can be measured by an analytical method suitable for the condition of the sample from among commonly known analytical methods, such as the GC / MS method. Specifically, the method described in the examples below can be used. When measuring, the sample may be freeze-dried to match the detection range of the instrument, or impurities in the sample may be removed to match the separation capacity of the instrument, or other appropriate treatments may be performed as needed.

[0017] The oral composition of the present invention may contain caffeine as component (C). Component (C) may be derived from raw materials or newly added. An extract obtained from roasted coffee beans with an L value within the above range has a mass ratio [(A) / (C)] of component (A) to component (C) usually of 1 or more, has no roasting aroma peculiar to roasted coffee beans, no coffee flavor is felt, and is completely different from a normal roasted coffee bean extract. Moreover, although it is rich in chlorogenic acids, due to the strong acidity of chlorogenic acids, it is likely to be accompanied by discomfort when taken orally. Therefore, in order to fully enjoy the effects of the present invention, it is preferable to use roasted coffee beans with a mass ratio [(A) / (C)] of component (A) to component (C) of 1 or more as a source of chlorogenic acids. As a more preferred embodiment, it is preferable to use roasted coffee beans with a mass ratio [(A) / (C)] of preferably 2 or more, more preferably 4 or more. Further, the content of component (C) can be measured by an analytical method suitable for the situation of the measurement sample among commonly known measurement methods. For example, it can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be mentioned. In addition, when measuring, appropriate treatments such as freeze-drying the sample to conform to the detection range of the apparatus or removing impurities in the sample to conform to the separation ability of the apparatus may be performed as necessary.

[0018] The oral composition of the present invention may contain, if desired, one or more additives such as sweeteners, acidulants, amino acids, proteins, vitamins, minerals, flavors, fruit juices, plant extracts, esters, pigments, emulsifiers, milk components, cocoa powder, seasonings, vegetable oils and fats, antioxidants, preservatives, pH adjusters, gelling agents, carriers, etc. The content of the additive can be appropriately set within a range that does not impair the object of the present invention.

[0019] The oral composition of the present invention may be in a liquid state or a solid state at normal temperature (20 °C ± 15 °C) and can take an appropriate form. Preferable embodiments of the oral composition of the present invention include, for example, the beverage composition and the solid oral composition described below.

[0020] Examples of the product form of the beverage composition include, for example, RTD (Ready-to-Drink) type beverage compositions and instant beverage compositions. In this specification, the "RTD (Ready-to-Drink) type beverage composition" refers to a beverage that can be consumed as it is without dilution. Also, the "instant beverage composition" refers to a reduced food that is diluted and dissolved in a liquid and served as a beverage for consumption.

[0021] Examples of the form of the RTD type beverage composition include, for example, liquid, concentrated liquid, gel-like, and jelly-like. When the form is concentrated liquid, gel-like, or jelly-like, it is only necessary to be able to suck the beverage composition from a drinking spout or straw provided in the container, and the solid content concentration is not particularly limited.

[0022] The pH (20 °C) of the RTD type beverage composition is preferably 3 or more, more preferably 3.5 or more, still more preferably 4 or more, and also preferably 7 or less, more preferably 6.5 or less, still more preferably 6 or less, from the viewpoint of suppressing the unpleasant sour taste of chlorogenic acids. The pH shall be measured with a pH meter after adjusting the temperature to 20 °C.

[0023] The RTD type beverage composition may be a tea beverage or a non-tea beverage. Examples of non-tea beverages include, for example, soft drinks, carbonated beverages, tea beverages, fruit juice beverages, vegetable beverages, milk beverages, and alcoholic beverages.

[0024] The RTD type beverage composition may also be a container-packed beverage composition. The container is not particularly limited as long as it is a normal packaging container. Examples include, for example, a formed container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container laminated with a metal foil or a plastic film, a bottle, etc.

[0025] When the RTD type beverage composition is a container-packed beverage composition, it may be heat-sterilized. The heat sterilization method is not particularly limited as long as it conforms to the conditions specified in the applicable regulations (in Japan, the Food Hygiene Law).

[0026] The instant beverage composition may be solid or concentrated liquid at room temperature (20°C ± 15°C), and is not particularly limited. Examples of solid forms include powder, granules, tablets, sticks, plates, blocks, etc. The liquid used for dilution is not particularly limited as long as it can be used to prepare a reconstituted beverage according to the prescribed method of use. Examples include water, carbonated water, milk, soy milk, etc., and the temperature of the liquid is not a concern. The dilution ratio should be determined according to the prescribed usage method. For example, if the instant beverage composition is in solid form, the dilution ratio is usually 20 to 600 times by mass, preferably 30 to 500 times, more preferably 50 to 250 times, and even more preferably 70 to 200 times. If the instant beverage composition is in liquid form, the dilution ratio is usually 1.5 to 100 times by mass, preferably 1.5 to 50 times, more preferably 1.8 to 30 times, and even more preferably 2 to 10 times. The reconstituted beverage prepared by diluting the instant beverage composition according to the prescribed usage method may have the same composition as the RTD-type beverage composition described above in terms of the content of component (A) and component (B), the mass ratio [(B) / (A)], and the pH.

[0027] Instant beverage compositions can be packaged in various forms, such as bottles where one cup is measured out with a spoon before consumption, single-serving cups, or individual stick-type packets. If the composition is concentrated liquid, it can be packaged in individual portion-type packets, such as single-serving dilutions. Nitrogen gas may be filled into the container and packaging, and packaging materials with low oxygen permeability are preferable for maintaining quality.

[0028] A solid oral composition is a solid food that can be taken orally as is. Its forms include, for example, powder, granules, tablets, sticks, plates, and blocks. The solid content in a solid oral composition is usually 80% by mass or more, preferably 90% by mass or more, more preferably 93% by mass or more, even more preferably 95% by mass or more, and especially preferably 97% by mass or more. However, there is no particular upper limit to the solid content, and it may be 100% by mass. Hereinafter, "solid content" refers to the mass of the residue after drying the sample in an electric constant-temperature dryer at 105°C for 3 hours to remove volatile substances.

[0029] There are no particular restrictions on the type of solid oral composition, and they can be appropriately selected according to the purpose. Examples include confectionery such as candy, gum, chocolate, and cookies; health, beauty, and nutritional supplements such as supplements; and pharmaceuticals and quasi-drugs such as powders, tablets, granules, capsules, and lozenges. Among these, supplements, powders, tablets, and granules are preferred. The solid oral composition can be individually packaged for single doses, and this individual packaging can be done using packaging materials such as aluminum-metallized film.

[0030] Among these, beverage compositions are preferred as oral compositions, and RTD-type beverage compositions and instant beverage compositions are even more preferred.

[0031] The oral composition of the present invention can be manufactured by conventional methods, and any method may be used as appropriate. For example, it can be manufactured by mixing component (A), component (B), and other components as needed, such that the mass ratio of component (A) to component (B) [(B) / (A)] is within the above range. The mixing order of component (A), component (B), and other components is not particularly limited and can be added in any order. As for the mixing method, any method such as stirring or shaking can be used, and a mixing apparatus may also be used. If it is a concentrated liquid, known concentration methods such as atmospheric pressure 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, can be used. In the case of solid oral compositions, granules may be produced by known granulation methods. Examples of granulation methods include spray granulation, fluid bed granulation, compression granulation, rolling granulation, agitation granulation, extrusion granulation, and powder coating granulation. The granulation conditions can be appropriately selected depending on the granulation method. When producing tablets, either wet or dry tableting may be used, and known compression molding machines can be used.

[0032] [An agent that suppresses the unpleasant sourness of chlorogenic acids] The unpleasant acidity inhibitor of the present invention contains (B) vanillin as an active ingredient and is used exclusively to suppress the excessively sour taste of chlorogenic acids. The unpleasant sourness inhibitor of the present invention may be used in coexistence with (A) chlorogenic acids, in which case it is preferable to control the mass ratio of component (A) to component (B) [(B) / (A)] within the above range.

[0033] Furthermore, the unpleasant acidity inhibitor of the present invention can be applied not only to component (A) but also to oral products containing component (A). Oral products are not particularly limited as long as they can be taken orally, and may be in liquid or solid form. Examples include food and beverages, pharmaceuticals, or quasi-drugs containing ingredient (A). Food and beverages are preferred among these. Examples of food and beverages include beverages or instant beverages containing ingredient (A), and food products containing ingredient (A). Food and beverages may be manufactured in accordance with conventional laws, depending on the type of food or beverage. The dosage forms of pharmaceuticals and quasi-drugs are not particularly limited; for example, oral preparations are available, and known dosage forms such as liquids and syrups can be used. Furthermore, known excipients can be incorporated during formulation. Pharmaceuticals and quasi-drugs may be manufactured in accordance with conventional methods. The content and mass ratio of components (A) and (B) in the oral product [(B) / (A)] are as described above. [Examples]

[0034] 1. Analysis of chlorogenic acids and caffeine An HPLC system was used for the analysis. The model numbers of the instrument's components are as follows: • UV-VIS detector: SPD-20A (Shimadzu Corporation) • Column oven: CTO-20AC (Shimadzu Corporation) • Pump: LC-20AD (Shimadzu Corporation) • Autosampler: SIL-20AC (Shimadzu Corporation) • Column: Cadenza CD-C18, inner diameter 4.6 mm x length 150 mm, particle size 3 μm (Intact Co., Ltd.)

[0035] The analysis conditions are as follows: • Sample injection volume: 10 μL ·Flow rate: 1.0mL / min • UV-VIS detector setting wavelengths: 325nm (chlorogenic acids), 270nm (caffeine) • Column oven setting temperature: 35℃ Eluent A: 50 mM acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V) % acetonitrile solution • Eluent B: Acetonitrile

[0036] Concentration gradient conditions (volume %) Time Eluent A Eluent B 0.0 minutes 100% 0% 10.0 minutes 100% 0% 15.0 minutes 95% 5% 20.0 minutes 95% 5% 22.0 minutes 92% 8% 50.0 minutes 92% 8% 52.0 minutes 10% 90% 60.0 minutes 10% 90% 60.1 minutes 100% 0% 70.0 minutes 100% 0%

[0037] • 3-Caffeoylquinic acid: 5.3 min • 5-Caffeoylquinic acid: 8.8 min 4-Caffeoylquinic acid: 11.6 min • 3-ferulaquinic acid: 13.0 min • 5-ferulaquinic acid: 19.9 min • 4-ferulaquinic acid: 21.0 min Using the area percentage obtained here, 5-caffeoylquinic acid (Tokyo Chemical Industries Co., Ltd.) was used as the standard substance, and the chlorogenic acid content (mass %) was determined.

[0038] • Caffeine: 19.1 min Using the area percentage obtained here, caffeine (Fujifilm Wako Pure Chemical Industries) was used as the standard substance, and the caffeine content (mass %) was determined.

[0039] 2. Analysis of Vanillin A 10 mL vanillin sample was collected in a GC headspace vial (20 mL) and 3 g of sodium chloride was added. The vial was sealed with a stirring bar and stirred for 30 minutes using a stirrer to adsorb the components onto an SPME fiber (Sigma-Aldrich, 50 / 30 μm, DVB / CAR / PDMS). After adsorption, the SPME fiber was desorbed by heating at the inlet, and GC / MS measurement was performed. The analytical instrument used was an Agilent 7890A / 5975Cinert (Agilent Technologies).

[0040] The analysis conditions are as follows: • Column: TC-WAX (length 30m, inner diameter 0.25mm, film thickness 0.25μmm) • Column temperature: 40°C (3 mh) → 20°C / mh → 250°C • Column pressure: Constant flow mode (31kPa) Column flow rate: 1 mL / min (He) ·Inlet temperature: 260℃ • Injection method: Splitless • Detector: MS Ion source temperature: 230℃ Ionization method: EI (70 eV) • Scan range: SCAN Gain: 1729V0039

[0041] The purchased reagents were dissolved in ethanol, serially diluted, and a standard was prepared. The standard at the specified concentration was added to the sample, adsorbed onto an SPME fiber in the same manner as the sample alone, and GC / MS measurement was performed. The peak area of ​​the m / z 151 ion was used for quantification.

[0042] Manufacturing Example 1 Manufacturing of chlorogenic acid preparations Roasted coffee beans of grade L29 (origin: Vietnam) were ground and packed into six cylindrical extraction columns (inner diameter 160 mm x height 660 mm) with a filling volume of 4.2 kg per column. Next, 150°C hot water was pumped from the bottom to the top of the first extraction column. Then, the coffee extract discharged from the top of the first extraction column was pumped from the bottom to the top of the second extraction column. This operation was repeated for the third and subsequent extraction columns, and the coffee extract discharged from the top of the sixth extraction column was quickly cooled and collected. All extractions were performed under a pressure of 0.3 MPa and a flow rate of 20 mL / min. The obtained extracts were concentrated by vacuum heating using a rotary evaporator (model N-1100V, manufactured by Tokyo Rikakikai Co., Ltd.) at 30 torr and 50°C to obtain a concentrated Brix 10 composition. Next, 100 g of activated carbon (Shirasagi WH2C LSS, manufactured by Nippon Enviro-Chemicals) was added to a cylindrical column (inner diameter 72 mm x height 100 mm), and after sterilization at 80°C for 10 minutes, 2.0 kg of the concentrated Brix10 composition was delivered at 25°C and a flow rate of 64.0 mL / min, and 2.4 kg of activated carbon treated solution was obtained from the column outlet as the final volume. The obtained treated solution was dried using a spray dryer to obtain a powdered chlorogenic acid preparation. The chlorogenic acid content of the obtained chlorogenic acid preparation was 10% by mass.

[0043] Examples 1-9 and Comparative Examples 1-4 A beverage was prepared by uniformly mixing each component shown in Table 1. The resulting beverage was analyzed, and the following sensory evaluation was performed. The results are shown in Table 1. In Table 1, "chlorogenic acid preparation" refers to the chlorogenic acid preparation obtained in Production Example 1, and "chlorogenic acid reagent" refers to the chlorogenic acid reagent manufactured by Tokyo Chemical Industry Co., Ltd.

[0044] Sensory evaluation A sensory evaluation was conducted on the "unpleasant sourness" and "bitter aftertaste" of the beverages obtained in each example and comparative example, based on the following evaluation criteria agreed upon by three expert panel members. The final scores were then determined through discussion based on the scores determined by each expert panel member. "Aftertaste" refers to the "sensation remaining in the mouth" as described in JIS Z 8144:2004.

[0045] Criteria for evaluating unpleasant sourness The unpleasant sourness of the beverage in Comparative Example 1 was given a score of "1," and the unpleasant sourness of the beverage in Example 6 was given a score of "3," according to the following criteria. Rating 5: Not noticeable 4: I wouldn't say it's completely unnoticeable. 3: Feels weak 2: Feels somewhat strong 1: I feel it strongly

[0046] Criteria for evaluating bitterness in the aftertaste The bitterness of the aftertaste of the beverage in Comparative Example 2 was given a score of "1," and the bitterness of the aftertaste of the beverage in Example 8 was given a score of "3," and the evaluation was conducted according to the following criteria. Rating 5: Not noticeable 4: I wouldn't say it's completely unnoticeable. 3: Feels weak 2: Feels somewhat strong 1: I feel it strongly

[0047] [Table 1]

[0048] Table 1 shows that by including vanillin in an oral composition containing chlorogenic acids in a certain ratio relative to the chlorogenic acids, the unpleasant sour taste of chlorogenic acids can be reduced.

Claims

[Claim 1] A chlorogenic acid-based agent that suppresses the unpleasant sourness of chlorogenic acids, with vanillin as its active ingredient.

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