Oral composition

Abstract

To provide an oral composition which suppresses harshness derived from ornithine.SOLUTION: There is provided an oral composition which comprises the following components (A) and (B): (A) 30 to 80 mass% of ornithine and (B) an aromatic ketone, wherein the mass ratio [(B) / (A)] of the component (B) to the component (A) is 1.7×10-8 to 1.0×10-4.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] Ornithine is one of the basic amino acids, and in higher animals, it is involved in urea production as a member of the urea cycle, playing an important metabolic role. Ornithine has been reported to have various effects such as improving liver function, alleviating fatigue, and improving sleep (for example, Patent Document 1).

[0003] On the other hand, ketones having an aromatic ring typified by acetophenone are generally known to emit an aroma, and are used in fragrances as aroma components. They are also utilized as synthetic raw materials for pharmaceuticals and the like, and as photosensitizers.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present inventors attempted to develop an oral composition containing ornithine, which is expected to be used as a functional oral material, and as a result, found a problem that a harsh astringent taste derived from ornithine is perceived upon ingestion. As used herein, the term "harsh astringent taste" refers to an astringent oral sensation that remains in the mouth when held in the oral cavity. Accordingly, the present invention relates to providing an oral composition containing ornithine, in which the harsh astringent taste derived from ornithine is suppressed.

Means for Solving the Problems

[0006] In view of the above problems, the inventors conducted diligent research and unexpectedly discovered that by including aromatic ketones in a specific ratio relative to ornithine, the bitterness derived from ornithine can be suppressed.

[0007] In other words, the present invention relates to the following 1) to 3). 1) The following components (A) and (B); (A) Ornithine 30-80% by mass (B) Aromatic ketones It contains and the mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 An oral composition. 2) An ornithine bitterness inhibitor containing aromatic ketones as the active ingredient. 3) (A) ornithine, (B) aromatic ketone, 1.7 × 10 -8 ~1.0×10 -4 A method to suppress the bitterness of ornithine by coexisting them in a mass ratio [(B) / (A)]. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an ornithine-containing oral composition in which the bitterness derived from ornithine is suppressed. [Modes for carrying out the invention]

[0009] [Oral Composition] The oral composition of the present invention contains ornithine as component (A). Ornithine may be in free form or in salt form. In the present invention, ornithine may be the L-isomer, D-isomer, DL-isomer, or a mixture thereof, but from the viewpoint of physiological function, the L-isomer is preferred.

[0010] Examples of ornithine salts include acid addition salts, metal salts, ammonium salts, organic amine addition salts, and amino acid addition salts. Examples of acid addition salts include inorganic salts such as hydrochloride, sulfate, nitrate, and phosphate, and organic salts such as acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate, gluconate, and caprylate. Examples of metal salts include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt, and zinc salt. Examples of ammonium salts include ammonium and tetramethylammonium. Examples of organic amine addition salts include morpholine and piperidine. Examples of amino acid addition salts include glycine, phenylalanine, lysine, aspartic acid, and glutamic acid. Of these, sodium salt or hydrochloride salt are preferred examples. Ornithine free form and its salts may be included individually or in combination of two or more.

[0011] Component (A) can be obtained, for example, by isolating and purifying it from plants or animals containing it, by chemical synthesis, fermentation, etc. Alternatively, a commercially available product can be used.

[0012] The content of component (A) in the oral composition of the present invention is 30 to 80% by mass, but from the viewpoint of more easily enjoying the effects of the present invention, it is preferably 31% by mass or more, more preferably 33% by mass or more, even more preferably 35% by mass or more, and even more preferably 40% by mass or more. Also from the viewpoint of more easily enjoying the effects of the present invention, it is preferably 70% by mass or less, more preferably 65% ​​by mass or less, even more preferably 60% by mass or less, and even more preferably 55% by mass or less. Furthermore, the content of component (A) in the oral composition of the present invention is 30 to 80% by mass, preferably 31 to 70% by mass, more preferably 33 to 65% by mass, even more preferably 33 to 60% by mass, even more preferably 35 to 60% by mass, even more preferably 35 to 55% by mass, and even more preferably 40 to 55% by mass. If component (A) is in the form of a salt, the content of component (A) shall be the value converted to free ornithine. The content of component (A) can be measured using an analytical method suitable for the condition of the sample from among commonly known measurement methods. Specifically, this can be done using the method described in the examples below. In this invention, when measuring, the sample may be freeze-dried to suit the detection range of the instrument, or impurities in the sample may be removed to suit the separation capabilities of the instrument, or other appropriate treatments may be performed as needed.

[0013] The oral composition of the present invention contains an aromatic ketone as component (B). In this specification, "aromatic ketone" refers to a ketone having an aromatic ring. Examples of aromatic ketones include acetophenone, raspberry ketone, and gingerone. Of these, acetophenone and raspberry ketone are preferred from the viewpoint of suppressing the bitterness of component (A), and acetophenone is more preferred. Aromatic ketones may be included individually or in combination of two or more.

[0014] Component (B) may be included using a commercially available reagent or in the form of a plant extract containing component (B). It can also be synthesized by organic synthesis. As for the plant, any plant containing component (B) that is commonly used in the fields of food and beverages or pharmaceuticals can be appropriately selected without departing from the spirit of the present invention. Furthermore, the extraction method and extraction conditions are not particularly limited, and known methods can be employed.

[0015] The content of component (B) in the oral composition of the present invention can be appropriately selected as long as the mass ratio [(B) / (A)] falls within the range described later. From the viewpoint of suppressing the harshness of component (A), it is preferably 6.0 mass ppb or more, more preferably 25 mass ppb or more, still more preferably 80 mass ppb or more, even more preferably 400 mass ppb or more. From the viewpoint of flavor, it is preferably 2000 mass ppb or less, more preferably 1500 mass ppb or less, still more preferably 1200 mass ppb or less, even more preferably 800 mass ppb or less. The content of component (B) in the oral composition of the present invention is preferably 6.0 to 2000 mass ppb, more preferably 6.0 to 1500 mass ppb, still more preferably 6.0 to 1200 mass ppb, even more preferably 25 to 1200 mass ppb, yet even more preferably 80 to 1200 mass ppb, and further even more preferably 400 to 800 mass ppb. The content of component (B) can be measured by an analytical method suitable for the state of the measurement sample among commonly known measurement methods. Specific examples include the methods described in the Examples shown later.

[0016] In the oral composition of the present invention, the mass ratio [(B) / (A)] of component (A) to component (B) is 1.7×10 -8 ~1.0×10 -4 From the viewpoint of suppressing the harshness of component (A), it is preferably 1.8×10 -8 or more, more preferably 4.0×10 -8 or more, still more preferably 30×10 -8 or more, even more preferably 100×10 -8 or more. From the viewpoint of flavor, it is preferably 0.5×10 -4 or less, more preferably 0.1×10 -4 or less, still more preferably 0.05×10 -4 or less, even more preferably 0.018×10 -4 or less. The mass ratio [(B) / (A)] of component (A) to component (B) in the present invention is preferably 1.8×10 -8 ~0.5×10 -4 , more preferably 1.8×10 -8 ~0.1×10-4 And more preferably 1.8 × 10 -8 ~0.05 × 10 -4 And more preferably 4.0 × 10 -8 ~0.05 × 10 -4 And more preferably 30 × 10 -8 ~0.05 × 10 -4 And more preferably 100 × 10 -8 ~0.018 × 10 -4 That is the case.

[0017] The oral composition of the present invention may contain a sugar alcohol as component (C) from the viewpoint of suppressing the bitterness of component (A). Examples of sugar alcohols include maltitol, erythritol, xylitol, sorbitol, mannitol, lactitol, trehalose, and reduced palatinose. Among these, maltitol, erythritol, sorbitol, and xylitol are preferred from the viewpoint of suppressing the bitterness of component (A) or the flavor derived from the sugar alcohol, and maltitol is more preferred. These may be used individually or in combination of two or more. The sugar alcohol may be in anhydrous or hydrated form.

[0018] In the oral composition of the present invention, the content of component (C) can be appropriately set within a range that does not impair the objective of the present invention. However, from the viewpoint of suppressing the bitterness of component (A), 1.0% by mass or more is preferred, 3.0% by mass or more is more preferred, 5.0% by mass or more is even more preferred, and 7.0% by mass or more is even more preferred. Furthermore, from the viewpoint of manufacturing properties, 45% by mass or less is preferred, 40% by mass or less is more preferred, 35% by mass or less is even more preferred, and 28% by mass or less is even more preferred. The content of component (C) in the oral composition of the present invention is preferably 1.0 to 45% by mass, more preferably 3.0 to 40% by mass, even more preferably 3.0 to 35% by mass, even more preferably 5.0 to 35% by mass, even more preferably 5 to 28% by mass, and even more preferably 7 to 28% by mass. Furthermore, sugar alcohols can be analyzed by liquid chromatography. Specifically, the method described in the examples below can be used. When measuring, the sample may be pre-treated as needed, such as by changing the dilution ratio or removing impurities from the sample, in order to match the detection range of the instrument.

[0019] In the oral composition of the present invention, the mass ratio of component (A) to component (C) [(C) / (A)] is preferably 0.015 or higher, more preferably 0.05 or higher, even more preferably 0.1 or higher, and even more preferably 0.15 or higher, also from the viewpoint of suppressing the bitterness of component (A). Furthermore, it is preferably 1.5 or lower, more preferably 1.2 or lower, even more preferably 0.9 or lower, and even more preferably 0.5 or lower. In the present invention, the mass ratio of component (A) to component (C) [(C) / (A)] is preferably 0.015 to 1.5, more preferably 0.05 to 1.2, even more preferably 0.1 to 0.9, and even more preferably 0.15 to 0.5.

[0020] Furthermore, the mass ratio of component (B) to component (C) [(C) / (B)] in the oral composition of the present invention is 0.001 × 10⁻⁶, from the viewpoint of suppressing the bitterness of component (A). 7 The above is preferable, 0.005 × 10 7 The above is more preferable, 0.01 × 10 7 The above is even more preferable, and also from the viewpoint of suppressing bitterness, 9.0 × 10 7 The following is preferable: 6.0 × 10 7 The following is more preferable: 4.5 × 10 7 The following is even more preferable. In the present invention, the mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.001 × 10⁻⁶. 7 ~9.0×10 7 Therefore, more 0.005 × 10 7 ~6.0×10 7 And more preferably 0.01 × 10 7 ~4.5×10 7 That is the case.

[0021] From the viewpoint of easily obtaining the effects of the present invention, the oral composition of the present invention preferably contains low amounts of (D) vitamin B1, (E) lysine, and (F) cellulose. Vitamin B1 includes thiamine derivatives such as thiamine, bisthiamine, bisibthiamine, bisbentiamine, thiamine disulfide, octothiamine, fursultiamine, benfotiamine, bisthiamine, and dicetiamine, or salts thereof. Examples of salts include inorganic salts such as hydrochloride, sulfate, and nitrate, and organic salts such as acetate, propionate, tartrate, fumarate, maleate, malate, citrate, methanesulfonate, p-toluenesulfonate, and trifluoroacetate. From the viewpoint of suppressing the bitterness of component (A), the content of component (D) in the oral composition of the present invention is preferably 0.2% by mass or less, more preferably 0.1% by mass or less, even more preferably 0.07% by mass or less, even more preferably 0.04% by mass or less, and even more preferably substantially absent. Herein, in this specification, "substantially absent" is a concept that encompasses not only the complete absence of an ingredient in the oral composition, but also concentrations below the detection limit.

[0022] Lysine can be in free form, salt form, or mixtures thereof. Furthermore, lysine may be in L-isomer, D-isomer, DL-isomer, or mixtures thereof. Examples of lysine salts include those similar to those of ornithine. The content (in terms of free form) of component (E) in the oral composition of the present invention is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, even more preferably 1.5% by mass or less, even more preferably 0.4% by mass or less, and even more preferably substantially absent, from the viewpoint of suppressing the bitterness of component (A).

[0023] Examples of cellulose include crystalline cellulose and powdered cellulose. From the viewpoint of suppressing the bitterness of component (A), the content of component (F) in the oral composition of the present invention is preferably 40% by mass or less, more preferably 25% by mass or less, even more preferably 15% by mass or less, even more preferably 8% by mass or less, and even more preferably substantially absent. The content of components (D), (E), and (F) in the oral composition of the present invention can be measured by an analytical method suitable for the condition of the sample from among commonly known measurement methods, specifically the methods described below. When measuring, the sample may be pre-treated as necessary, such as by changing the dilution ratio or removing impurities in the sample, in order to match the detection range of the instrument.

[0024] The oral composition of the present invention may optionally contain one or more additives in addition to the above components (A) to (C), such as acidulants, sweeteners, amino acids, proteins, vitamins, minerals, flavorings, fruit juices, plant extracts, esters, pigments, milk components, cocoa powder, seasonings, vegetable oils, antioxidants, preservatives, pH adjusters, quality stabilizers, and gelling agents. The amount of additives can be appropriately set within a range that does not impair the purpose of the present invention.

[0025] 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 or their raw materials 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., which are ingested orally.

[0026] The oral composition of the present invention may be solid or liquid at room temperature (20°C ± 15°C), and can take any form appropriate to the present invention. Preferred embodiments of the oral composition of the present invention include, for example, a solid oral composition and a liquid oral composition. Among these, the oral composition is preferably a solid oral composition.

[0027] The solid oral composition of the present invention can be in the form of a solid that can be taken orally as is. Examples of its form include powder, granules, tablets, rods, plates, blocks, and various other shapes. The solid content in the solid oral composition of the present invention is usually 90% by mass or more, preferably 93% by mass or more, more preferably 95% by mass or more, and even more preferably 97% by mass or more. The upper limit of this solid content is not particularly limited and may be 100% by mass. Hereinafter, "solid content" refers to the mass of the residue remaining after drying the sample in an electric constant-temperature dryer at 105°C for 3 hours to remove volatile substances.

[0028] Examples of solid oral compositions of the present invention include solid foods, pharmaceuticals, and quasi-drugs. Specifically, these include confectionery such as candy, gum, chocolate, cookies, and bread; health, beauty, and nutritional supplements such as powders, granules, tablets, and capsules; capsules (including soft capsules); tablets (including chewable tablets and split tablets); granules; powders; pills; lozenges. Among these, supplements, capsules, and tablets are preferred as solid oral compositions.

[0029] The solid oral composition of the present invention may contain a carrier as appropriate to achieve a solid form. Examples of carriers include excipients (e.g., starches such as corn starch, potato starch, sweet potato starch, and tapioca starch; starch hydrolysates such as dextrin; lactose; oligosaccharides; light anhydrous silicic acid; calcium hydrogen phosphate, etc.), binders (e.g., hydroxypropyl methylcellulose, hydroxypropyl cellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.), disintegrants (e.g., carmellose, carmellose calcium, croscarmellose sodium, crospovidone), lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, stearyl fumarate sodium, talc, silicon dioxide, etc.), flow improvers, flavoring agents (e.g., stevia, etc.), bulking agents, surfactants, dispersants, buffers, antioxidants, preservatives, quality stabilizers, diluents, and other carriers.

[0030] Excipients are preferably used as carriers. From the viewpoint of manufacturing properties, dextrin is preferred as an excipient. Dextrin has a molecular structure in which sugars are polymerized by glycosidic bonds. Examples of sugar bonding methods include α-1,4 bonds, α-1,6 bonds, β-1,2 bonds, β-1,3 bonds, β-1,4 bonds, and β-1,6 bonds. A single bonding method or two or more bonding methods are acceptable, but dextrin without a cyclic structure is more preferred. When the bonding method of dextrin is only a chain structure, the DE value of the dextrin is preferably 1 or higher, more preferably 2 or higher. Furthermore, it is preferably 30 or lower, more preferably 25 or lower, and even more preferably 21 or lower. The dextrose equivalent (DE) value is measured as glucose and is the ratio of the reducing sugar to the total solid content, serving as an indicator of the degree of decomposition of starch hydrolysates. The dextrose equivalent (DE) value can be measured by the Willstetter-Schudel method.

[0031] The amount of the carrier can be appropriately set within a range that does not impair the objective of the present invention.

[0032] Furthermore, the solid oral composition of the present invention may also be an instant beverage composition. Hereinafter, "instant beverage composition" refers to a composition that is diluted with a liquid according to a predetermined method of use and ingested orally as a reconstituted beverage. The liquid is not particularly limited as long as it can be reduced to a beverage, and examples include water, carbonated water, milk, soy milk, etc., and the temperature of the liquid is not a factor. The dilution ratio should be according to the predetermined method of use, but is usually 30 to 800 times by mass, preferably 80 to 600 times by mass.

[0033] The solid oral composition of the present invention can be manufactured by conventional methods, and any appropriate method may be used. For example, it can be manufactured by mixing component (A) and component (B), and other components as needed, such that the content of component (A) and the mass ratio of component (A) to component (B) [(B) / (A)] are within the above range. The mixing order of component (A) and component (B) is not particularly limited; one may be added to the other, or both may be added simultaneously. As for the mixing method, any appropriate method such as stirring or shaking can be used, but a mixing device may also be used. The mixing method of the mixing device may be a container rotation type or a container fixed type. As a container rotation type, for example, a horizontal cylindrical type, V type, double cone type, cubic type, etc. can be used. As a container fixed type, for example, a ribbon type, screw type, conical screw type, paddle type, fluidized bed type, Philips blender, etc. can be used.

[0034] Furthermore, the solid oral composition of the present invention may be granulated 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 forming tablets, either wet or dry tableting may be used, and known compression molding machines can be used.

[0035] The solid oral composition of the present invention can be filled into packaging. Examples of packaging include bottles, cans, box-type containers, stick-type packaging, pillow-type packaging, etc. When filling the solid oral composition of the present invention into packaging, a commercially available filling machine may be used. The solid oral composition of the present invention can be packaged in single-serving portions, for example. In the case of an instant beverage composition, for example, it can be packaged in a bottle or the like, with one cup portion to be measured out with a spoon when drinking, a cup type containing one serving, or a stick type with one serving portion individually packaged. Furthermore, the container and packaging may be filled with nitrogen gas, and packaging materials with low oxygen permeability are preferable for maintaining quality.

[0036] The liquid oral composition of the present invention is not particularly limited in form as long as it is fluid at room temperature (20°C ± 15°C), and can be in the form of a liquid, concentrated liquid, gel, or jelly.

[0037] Examples of product forms of the liquid oral composition of the present invention include RTD (Ready-to-Drink) beverage compositions; instant beverage compositions; dairy products such as yogurt, processed milk, and fermented milk; oils and processed foods such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, and dressings; seasonings such as sauces and dips; and health, beauty, and nutritional supplements such as beverages. Hereinafter, "RTD beverage composition" refers to a beverage that can be consumed as is without dilution.

[0038] Among these, ready-to-drink (RTD) beverage compositions are preferred as liquid oral compositions. Examples of RTD beverage compositions include liquid, concentrated liquid, gel, and jelly. When the form is concentrated liquid, gel, or jelly, it is sufficient that the beverage composition can be drawn up through a spout or straw attached to the container, and the solid content concentration is not particularly limited.

[0039] The pH (at 20°C) of the RTD type beverage composition is preferably 3.0 or higher, more preferably 3.5 or higher, even more preferably 4 or higher, and also preferably 7 or lower, more preferably 6.5 or lower, and even more preferably 6 or lower, from the viewpoint of flavor. The pH shall be measured using a pH meter after adjusting the temperature to 20°C.

[0040] The RTD (Ready-to-Drink) beverage composition may be either a non-alcoholic beverage or an alcoholic beverage. Herein, "non-alcoholic beverage" means a beverage with an alcohol concentration of less than 1 v / v%, and includes beverages that contain no alcohol at all and beverages with an alcohol concentration of 0.00 v / v%.In this specification, "alcohol" means ethanol unless otherwise specified. Examples of non-alcoholic beverages include tea beverages, coffee beverages, carbonated beverages, fruit juices, vegetable juices, dairy beverages, sports drinks, isotonic beverages, enhanced water, bottled water, near-water, nutritional drinks, and beauty drinks. Examples of alcoholic beverages include beer, wine, sake, plum wine, sparkling wine, whiskey, brandy, shochu, rum, gin, and liqueurs.

[0041] Ready-to-Drink (RTD) beverage compositions may be packaged in containers. The containers are not particularly limited as long as they are ordinary packaging containers, and examples include molded containers mainly made of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers composited with metal foil or plastic film, and glass bottles.

[0042] If the RTD (Ready-to-Drink) beverage composition is a packaged beverage composition, it may be heat-sterilized. The heat sterilization method is not particularly limited as long as it conforms to the conditions stipulated in the applicable laws and regulations (the Food Sanitation Act in Japan).

[0043] The liquid 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) and component (B), and other components as needed, with a liquid such that the content of component (A) and the mass ratio of component (A) to component (B) [(B) / (A)] are within the above range. The mixing order of component (A), component (B), and other components is not particularly limited and they can be added in any order. Examples of liquids include water, carbonated water, milk, soy milk, etc., and the temperature of the liquid is not a concern.

[0044] [Ornithine bitterness inhibitor and method for inhibiting bitterness] The bitterness inhibitor and bitterness inhibitor method of the present invention (B) uses an aromatic ketone as an active ingredient and is used exclusively for inhibiting the bitterness of (A) ornithine. The bitterness inhibitor of the present invention only requires the coexistence of (A) ornithine and (B) aromatic ketone. In this case, from the viewpoint of suppressing bitterness, the mass ratio of (A) ornithine to (B) aromatic ketone [(B) / (A)] is 1.7 × 10⁻⁶. -8 ~1.0×10 -4 This is preferable. The bitterness suppression method of the present invention is sufficient if (A) ornithine and (B) aromatic ketone are present together, in which case, from the viewpoint of suppressing bitterness, the mass ratio of (A) ornithine to (B) aromatic ketone [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 The specific composition and mass ratio [(B) / (A)] of (A) ornithine and (B) aromatic ketone are as described above.

[0045] Furthermore, the bitterness 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 liquids or solids. Examples include foods and beverages, pharmaceuticals, or quasi-drugs containing ingredient (A). Foods and beverages are preferred among these. Examples of food and beverages include solid foods containing ingredient (A), or beverages or instant beverages 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 component (A) and component (B) in the oral product [(B) / (A)] are as described above.

[0046] With regard to the embodiments described above, the present invention further discloses the following aspects.

[0047] <1> The following components (A) and (B); (A) Ornithine 30-80% by mass (B) Aromatic ketones It contains and the mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 An oral composition.

[0048] <2> The content of component (A) ornithine is preferably 31% by mass or more, more preferably 33% by mass or more, even more preferably 35% by mass or more, and even more preferably 40% by mass or more, and also preferably 70% by mass or less, more preferably 65% ​​by mass or less, even more preferably 60% by mass or less, and even more preferably 55% by mass or less. <1> The oral composition described above. <3> The content of component (A) ornithine is preferably 31 to 70% by mass, more preferably 33 to 65% by mass, even more preferably 33 to 60% by mass, even more preferably 35 to 60% by mass, even more preferably 35 to 55% by mass, and even more preferably 40 to 55% by mass. <1> The oral composition described above. <4> Component (B) is preferably one or more selected from acetophenone, raspberry ketone, and gingerone. <1> ~ <3> An oral composition as described in any of the following. <5> Component (B) preferably contains one or more selected from the group consisting of acetophenone, raspberry ketone, and gingerone. <1> ~ <3> An oral composition as described in any of the following. <6> The content of component (B) is preferably 6.0 ppb by mass or more, more preferably 25 ppb by mass or more, even more preferably 80 ppb by mass or more, and even more preferably 400 ppb by mass or more, and also preferably 2000 ppb by mass or less, more preferably 1500 ppb by mass or less, even more preferably 1200 ppb by mass or less, and even more preferably 800 ppb by mass or less. <1> ~ <5> An oral composition as described in any of the following. <7> The content of component (B) is preferably 6.0 to 2000 ppb by mass, more preferably 6.0 to 1500 ppb by mass, even more preferably 6.0 to 1200 ppb by mass, even more preferably 25 to 1200 ppb by mass, even more preferably 80 to 1200 ppb by mass, and even more preferably 400 to 800 ppb by mass. <1> ~ <5> An oral composition as described in any of the following. <8> The mass ratio of component (A) to component (B) [(B) / (A)] is preferably 1.8 × 10 -8 More preferably 4.0 × 10 -8 More preferably 30 × 10 -8 More preferably 100 × 10 -8 The above applies, and preferably 0.5 × 10 -4 The following is more comfortable: 0.1 × 10 -4 More preferably, 0.05 × 10 -4 More preferably, 0.018 × 10 -4 The following is <1> ~ <7> An oral composition as described in any of the following. <9> The mass ratio of component (A) to component (B) [(B) / (A)] is preferably 1.8 × 10 -8 ~0.5 × 10 -4 And more preferably 1.8 × 10 -8~0.1 × 10 -4 And more preferably 1.8 × 10 -8 ~0.05 × 10 -4 And more preferably 4.0 × 10 -8 ~0.05 × 10 -4 And more preferably 30 × 10 -8 ~0.05 × 10 -4 And more preferably 100 × 10 -8 ~0.018 × 10 -4 That is <1> ~ <7> An oral composition as described in any of the following. <10> Furthermore, it contains sugar alcohol as component (C). <1> ~ <9> An oral composition as described in any of the following. <11> Component (C) preferably contains one or more selected from the group consisting of maltitol, erythritol, xylitol, sorbitol, mannitol, lactitol, trehalose, and reduced palatinose. <10> The oral composition described above. <12> The content of component (C) is preferably 1.0% by mass or more, more preferably 3.0% by mass or more, even more preferably 5.0% by mass or more, and even more preferably 7.0% by mass or more, and also preferably 45% by mass or less, more preferably 40% by mass or less, even more preferably 35% by mass or less, and even more preferably 28% by mass or less. <10> or <11> An oral composition as described in any of the following. <13> The content of component (C) is preferably 1.0 to 45% by mass, more preferably 3.0 to 40% by mass, even more preferably 3.0 to 35% by mass, even more preferably 5.0 to 35% by mass, even more preferably 5 to 28% by mass, and even more preferably 7 to 28% by mass. <10> or <11> An oral composition as described in any of the following. <14> The mass ratio of component (A) to component (C) [(C) / (A)] is preferably 0.015 or higher, more preferably 0.05 or higher, even more preferably 0.1 or higher, and even more preferably 0.15 or higher, and also preferably 1.5 or lower, more preferably 1.2 or lower, even more preferably 0.9 or lower, and even more preferably 0.5 or lower. <10> ~ <13> An oral composition as described in any of the following. <15> The mass ratio of component (A) to component (C) [(C) / (A)] is preferably 0.015 to 1.5, more preferably 0.05 to 1.2, even more preferably 0.1 to 0.9, and even more preferably 0.15 to 0.5. <10> ~ <13> An oral composition as described in any of the following. <16> The mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.001 × 10⁻⁶. 7 The above is more 0.005 × 10 7 More preferably 0.01 × 10 7 The above, and preferably 9.0 × 10 7 The following is more preferable: 6.0 × 10 7 More preferably 4.5 × 10 7 The following is <10> ~ <15> An oral composition as described in any of the following. <17> The mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.001 × 10⁻⁶. 7 ~9.0×10 7 Therefore, more 0.005 × 10 7 ~6.0×10 7 And more preferably 0.01 × 10 7 ~4.5×10 7 That is <10> ~ <15> An oral composition as described in any of the following. <18> The content of component (D) vitamin B1 is preferably 0.2% by mass or less, more preferably 0.1% by mass or less, even more preferably 0.07% by mass or less, even more preferably 0.04% by mass or less, and even more preferably substantially absent. <1> ~ <17> An oral composition as described in any of the following. <19> The content of component (E) lysine (on a free form basis) is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, even more preferably 1.5% by mass or less, even more preferably 0.4% by mass or less, and even more preferably substantially absent. <1> ~ <18> An oral composition as described in any of the following. <20> The content of component (F) cellulose is preferably 40% by mass or less, more preferably 25% by mass or less, even more preferably 15% by mass or less, even more preferably 8% by mass or less, and even more preferably substantially absent. <1> ~ <19> An oral composition as described in any of the following. <21> This is a solid oral composition. <1> ~ <20> An oral composition as described in any of the following. <22> The form is powder, granules, tablets, rods, plates, or blocks. <21> The oral composition described above. <23> The composition is an instant beverage composition. <21> or <22> The oral composition described above. <24> It is a liquid oral composition. <1> ~ <20> An oral composition as described in any of the following. <25> Its form is liquid, concentrated liquid, gel, or jelly. <24> The oral composition described above.

[0049] <26> The following components (A), (B), and (C); (A) Ornithine 30-80% by mass (B) Aromatic ketones (C) Sugar alcohol It contains and the mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 A solid oral composition, It contains acetophenone as component (B), The mass ratio of component (B) to component (C) [(C) / (B)] is 0.005 × 10 7 ~6.0×10 7 A solid oral composition. <27> The following components (A), (B), and (C); (A) Ornithine 30-80% by mass (B) Aromatic ketones (C) Sugar alcohol It contains and the mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 -8 ~1.0×10 -4 A solid oral composition, Maltitol is contained as component (C), The mass ratio [(C) / (B)] of component (B) to component (C) is 0.005×10 7 ~6.0×10 7 A solid oral composition that is. <28>The following components (A), (B) and (C); (A) 30 to 80 mass% of ornithine (B) Aromatic ketone (C) Sugar alcohol The mass ratio [(B) / (A)] of component (A) to component (B) is 1.7×10, and the composition contains the components -8 ~1.0×10 -4 A solid oral composition that is. Acetophenone is contained as component (B), Maltitol is contained as component (C), The mass ratio [(C) / (B)] of component (B) to component (C) is 0.005×10 7 ~6.0×10 7 A solid oral composition that is.

[0050] <29>An astringency inhibitor for ornithine, comprising an aromatic ketone as an active ingredient. <30>Use of an aromatic ketone for suppressing the astringency of ornithine. <31>An aromatic ketone for use in suppressing the astringency of ornithine. <32>An astringency suppression method for ornithine, wherein (B) an aromatic ketone is allowed to coexist with (A) ornithine at a mass ratio [(B) / (A)] of 1.7×10 -8 ~1.0×10 -4 . [Examples]

[0051] (1) Analysis of ornithine and lysine 1 g of a test sample was dissolved in 25 mL of a 10 mass% sulfosalicylic acid solution, and the mixture was shaken for 20 minutes. Thereafter, a 3M sodium hydroxide solution was added to adjust the pH to 2.2, and a sodium citrate buffer solution with pH 2.2 was further added to make the total volume 100 mL. After filtration, the resulting solution was diluted 1000-fold with the sodium citrate buffer solution, and an automatic amino acid analysis was performed. <Operating conditions for the automated amino acid analyzer> • Model: LA8080 High-Speed ​​Amino Acid Analyzer (Hitachi High-Tech Science Corporation) • Column: Hitachi Custom Ion Exchange Resin, φ4.6mm x 60mm (Hitachi High-Tech Science Co., Ltd.) • Mobile phase: Buffer solution for protein hydrolysate analysis PH KANTO (PH-1~PH-4, PH-RG) • Reaction solution: Ninhydrin color-developing solution kit for Hitachi (Fujifilm Wako Pure Chemical Industries, Ltd.) Flow rate: Mobile phase 0.40 mL / min, reaction solution 0.35 mL / min. ·Measurement wavelength: 570nm

[0052] (2) Analysis of acetophenone and raspberry ketone The test samples were dissolved in deionized water to prepare the analytical samples. The dilution ratio was adjusted as appropriate according to the aromatic ketone concentration of the test samples. For example, in Examples 1 and 7, the powdered composition was dissolved in deionized water to a concentration of 10% by mass, while in Examples 4 and 10, the powdered composition was dissolved in deionized water to a concentration of 0.1% by mass. A 10 mL sample was collected in a GC headspace vial (20 mL), and 3 g of sodium chloride was added. A stirring bar was placed in the vial, and it was sealed tightly. The mixture was stirred with a stirrer for 30 minutes while adsorbing 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 6890N / 5975C (Agilent Technologies). The analysis conditions are as follows: • Column: VF-WAX (Length 60m, Inner diameter 0.25mm, Film thickness 0.25μm) Column temperature: 35°C (4 min) → 3°C / min → 130°C → 5°C / min → 240°C (15 min) Column flow rate: 1.5 mL / min (He) ·Inlet temperature: 240℃ • Injection method: Splitless • Detector: MS Ion source temperature: 240℃ Ionization method: EI (70 eV) The quantification of acetophenone was performed using the standard addition method, which involves adding a standard solution of acetophenone or raspberry ketone of known concentration to the sample, using the peak area of ​​the ion at m / z 105 for acetophenone and m / z 107 for raspberry ketone.

[0053] (3) Analysis of sugar alcohols Sugar alcohols can be analyzed using HPLC (High-Performance Liquid Chromatography) in the following manner. • Detector: Differential refractometer RID-10A (manufactured by Shimadzu Corporation) • Column: Shodex Asahipak NH2P-50 4E, φ4.6mm x 250mm (manufactured by Showa Denko Corporation) Analysis conditions Column temperature: Room temperature Mobile phase: A mixture of acetonitrile and water (81:19 volume ratio) ·Flow rate: 1mL / min • Sample injection volume: 20 μL

[0054] (4) Analysis of Vitamin B1 The vitamin B1 content can be measured using known methods such as HPLC or thiochrome fluorescence spectroscopy. In the thiochrome fluorescence spectroscopy, thiamine salts or thiamine derivatives in the sample are extracted by heating with a hydrochloric acid / ethanol mixture, then reduced to thiamine under alkaline conditions with a cysteine ​​hydrochloride solution, oxidized with potassium ferricyanide or cyanogen bromide, and the purified thiochrome is extracted with isobutyl alcohol. The fluorescence intensity emitted from the sample is then measured using a fluorescence spectrometer. This fluorescence intensity is compared with the fluorescence intensity of an additive test solution prepared by adding a standard solution to calculate the thiamine content. Specifically, for example, the content of thiamine salts (thiamine hydrochloride, thiamine nitrate, thiamine cetyl sulfate, thiamine thiocyanate, thiamine naphthalene-1,5-disulfonate, thiamine lauryl sulfate) and thiamine derivatives (dibenzoylthiamine, dibenzoylthiamine hydrochloride, bisbentiamine) can also be measured according to the methods described in the "Food Hygiene Inspection Guidelines: Food Additives Edition" (Japan Food Hygiene Association).

[0055] (5) Analysis of cellulose 0.5–10 g of effervescent oral tablets were placed in a 250 mL centrifuge tube, and 85 mL of 0.05% sodium chloride aqueous solution was added. The mixture was heated in a boiling water bath for 30 minutes, and then rapidly cooled. 5 mL of pancreatin solution was added to the cooled solution, and the mixture was incubated at pH 6.5 and 40°C for 16 hours. The incubation solution was centrifuged, and the solid was collected using filter paper (ADVANTEC101). 50 mL of 5% sulfuric acid aqueous solution was added to the collected residue and left in a boiling water bath for 2.5 hours. After that, the solution was filtered by suction using a glass filter (1G3), and the residue was washed with acetone and diethyl ether. Furthermore, 30 mL of 72% sulfuric acid was added to the washed solid, and the mixture was left at 5°C in a refrigerator for at least 24 hours. After suction filtration, the amount of glucose in the filtrate was measured using the phenol-sulfuric acid method to quantify the amount of cellulose.

[0056] Examples 1-14 and Comparative Example 1 Each component shown in Table 1 was uniformly mixed to obtain a powdered oral composition. The obtained powdered oral composition was subjected to analysis and sensory evaluation. The results are shown in Table 1. The ornithine content (in terms of free form) in the ornithine reagent (ornithine hydrochloride, manufactured by Tokyo Chemical Industry Co., Ltd., hereinafter the same) was 78.5% by mass, and the acetophenone content was 10 ppb.

[0057] [Sensory evaluation] Four expert panelists conducted sensory evaluations of the "bitterness" detected when 1 g of the powdered oral composition obtained in each of the above examples and comparative examples was consumed. The sensory evaluations were conducted after each panelist agreed to use the following evaluation criteria for "bitterness." The average score of the expert panelists was then calculated.

[0058] Criteria for evaluating bitterness The bitterness was evaluated based on the intensity of the ornithine-derived bitterness when the powdered oral composition was placed in the mouth. A powdered oral composition containing only 63.7% by mass of ornithine reagent and dextrin (Sandec #100, manufactured by Sanwa Starch Co., Ltd., hereinafter the same) (ornithine content 50% by mass; equivalent to Comparative Example 1) was scored as "1", a powdered oral composition containing only 48.4% by mass of ornithine reagent and dextrin (ornithine content 38% by mass) was scored as "5", and a total of 5 evaluation standard samples were prepared and evaluated with ornithine concentrations adjusted so that the intensity of bitterness was at equal intervals. The specific evaluation criteria are as follows. Rating 1: Bitterness equivalent to 50% ornithine by mass. 2: A bitter taste equivalent to 47% ornithine by mass. 3: A bitter taste equivalent to 44% ornithine by mass. 4: A bitter taste equivalent to 41% ornithine by mass. 5: A bitter taste equivalent to 38% ornithine by mass.

[0059] [Table 1]

[0060] Examples 15-22 and Comparative Example 2 Powdered oral compositions with the compositions shown in Table 2 were obtained by the same procedure as in Example 1. Each oral composition was subjected to analysis and sensory evaluation. The sensory evaluation was performed in the same manner as in Example 1, except that the powdered oral composition containing only 44.6% by mass of ornithine reagent and dextrin (ornithine content of 35% by mass) was given a score of "1", the powdered oral composition containing only 29.3% by mass of ornithine reagent and dextrin (ornithine content of 23% by mass) was given a score of "5", and a total of 5 standard evaluation samples were prepared and evaluated, with ornithine concentrations adjusted so that the intensity of bitterness was at equal intervals. The specific evaluation criteria are as follows. The results are also shown in Table 2. Criteria for evaluating bitterness Rating 1: Bitterness equivalent to 35% ornithine by mass. 2: A bitter taste equivalent to 32% ornithine by mass. 3: A bitter taste equivalent to 29% ornithine by mass. 4: A bitter taste equivalent to 26% ornithine by mass. 5: A bitter taste equivalent to 23% ornithine by mass.

[0061] [Table 2]

[0062] Examples 23-28 and Comparative Example 3 Powdered oral compositions with the compositions shown in Table 3 were obtained by the same procedure as in Example 1. Each oral composition was subjected to analysis and sensory evaluation. The sensory evaluation was performed in the same manner as in Example 1, except that a powdered oral composition consisting of 63.7% by mass of ornithine reagent, 10% by mass of maltitol, and dextrin (ornithine content of 50% by mass; equivalent to Comparative Example 3) was given a score of "1", a powdered oral composition consisting of 48.4% by mass of ornithine reagent, 10% by mass of maltitol, and dextrin (ornithine content of 38% by mass) was given a score of "5", and a total of 5 standard evaluation samples were prepared and evaluated, with ornithine concentrations adjusted so that the intensity of bitterness was at equal intervals. The specific evaluation criteria are as follows. The results are also shown in Table 3. Criteria for evaluating bitterness Rating 1: Bitterness equivalent to 50% ornithine by mass. 2: A bitter taste equivalent to 47% ornithine by mass. 3: A bitter taste equivalent to 44% ornithine by mass. 4: A bitter taste equivalent to 41% ornithine by mass. 5: A bitter taste equivalent to 38% ornithine by mass.

[0063] [Table 3]

[0064] Examples 29-34 By changing the type of dextrin and following the same procedure as in Example 1, powdered oral compositions with the compositions shown in Table 4 were obtained. Each oral composition was subjected to analysis and sensory evaluation. The sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table 4.

[0065] [Table 4]

[0066] Examples 35-38 By changing the type of sugar alcohol and following the same procedure as in Example 1, powdered oral compositions with the compositions shown in Table 5 were obtained. Each oral composition was subjected to analysis and sensory evaluation. The sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table 5. The results of Example 7 are also reproduced.

[0067] [Table 5]

[0068] Examples 39-45 and Comparative Example 4 Following the same procedure as in Example 1, powdered oral compositions with the compositions shown in Table 6 were obtained. Each oral composition was subjected to analysis and sensory evaluation. The sensory evaluation of Examples 39-41 was performed in the same manner as in Example 1, and the sensory evaluation of Examples 42-45 and Comparative Example 4 was performed in the same manner as in Example 15. The results are shown in Table 6. The results for Example 14 and Comparative Example 1 are also presented again.

[0069] [Table 6]

[0070] Example 46 and Comparative Example 5 Using the same procedure as in Example 1, powdered oral compositions with the compositions shown in Table 7 were obtained. Each oral composition was analyzed and sensory evaluated. The sensory test involved a panel of three experts discussing and determining whether the "bitterness" when 1 g of the powdered oral composition obtained in Example 46 was ingested was reduced compared to the "bitterness" when 1 g of the powdered oral composition obtained in Comparative Example 5 was ingested. As a result, the oral composition of Example 46 had less ornithine-derived bitterness compared to the oral composition of Comparative Example 5. In addition, the powdered oral composition of Example 46 had a salty taste.

[0071] [Table 7]

[0072] Example 47 and Comparative Example 6 A powder mixture was prepared by uniformly mixing each component shown in Table 8. Next, 10 parts by mass of water was uniformly mixed with 100 parts by mass of the powder mixture. The mixed powder mixture was sieved through a wire mesh with a pore size of 22. The resulting sieved material was spread on a metal tray so as not to overlap and allowed to dry in a 55°C forced-air constant temperature bath for 12 hours. The dried material was sieved through a wire mesh with a pore size of 22 to obtain a granular oral composition. The obtained granular oral composition was analyzed and sensory evaluated. In the sensory test, a panel of three experts deliberated to determine whether the "bitterness" when 1 g of the granular oral composition obtained in Example 47 was ingested was reduced compared to the "bitterness" when 1 g of the granular oral composition obtained in Comparative Example 6 was ingested. As a result, the oral composition of Example 47 had reduced ornithine-derived bitterness compared to the oral composition of Comparative Example 6.

[0073] [Table 8]

[0074] Example 48 and Comparative Example 7 A powder mixture was prepared by uniformly mixing each component shown in Table 9. Next, the powder mixture was compressed into tablets under the following conditions to obtain a tablet-shaped oral composition (chewable tablet). • Tablet press: Mini press kit CDM-5M (manufactured by Riken Kiki Co., Ltd.) ·Grain weight: 400mg ·Pinch diameter: φ10, R13 The obtained tablet-shaped oral compositions were analyzed and sensory evaluated. In the sensory test, a panel of three experts deliberated to determine whether the "bitterness" when the tablet-shaped oral composition obtained in Example 48 was chewed and ingested in the mouth was reduced compared to the "bitterness" when the tablet-shaped oral composition obtained in Comparative Example 7 was chewed and ingested in the mouth. As a result, the oral composition of Example 48 had reduced ornithine-derived bitterness compared to the oral composition of Comparative Example 7.

[0075] [Table 9]

[0076] Tables 1 to 9 show that by including aromatic ketones in a specific mass ratio relative to ornithine, an ornithine-containing oral composition can be obtained in which the bitterness derived from ornithine is suppressed.

Claims

1. The following components (A) and (B); (A) Ornithine 30-80% by mass (B) Aromatic ketones containing one or more selected from acetophenone, raspberry ketone, and gingerone It contains and the mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 × 10 －８ ~1.0 x 10 －４ An oral composition.

2. The oral composition according to claim 1, further containing a sugar alcohol as component (C).

3. (D) The oral composition according to claim 1 or 2, wherein the vitamin B1 content is 0.2% by mass or less.

4. (E) The oral composition according to claim 1 or 2, wherein the lysine content is 3.0% by mass or less.

5. (F) The oral composition according to claim 1 or 2, wherein the cellulose content is 40% by mass or less.

6. An ornithine bitterness inhibitor comprising one or more selected from acetophenone, raspberry ketone, and gingerone as active ingredients.

7. (A) Ornithine, (B) one or more selected from acetophenone, raspberry ketone, and gingerone, 1.7 × 10 －８ ~1.0 x 10 －４ A method for suppressing the bitterness of ornithine by coexisting them in a mass ratio of [(B) / (A)].

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