Oral composition

Abstract

To provide an oral composition which suppresses a foreign taste derived from ornithine.SOLUTION: There is provided an oral composition which comprises the following components (A) and (B): (A) 15 mass% or more and less than 30 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 a metabolically important role. Ornithine has been reported to have various effects such as improvement of liver function, improvement of fatigue, and improvement of sleep (for example, Patent Document 1).

[0003] On the other hand, ketones having an aromatic ring represented 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 an unpleasant off-taste similar to the unique umami of ornithine is perceived upon ingestion. Accordingly, the present invention relates to providing an oral composition containing ornithine, in which the off-taste derived from ornithine is suppressed.

MEANS FOR SOLVING THE PROBLEMS

[0006] The present inventors conducted extensive studies in view of the above problems, and as a result, have surprisingly found that the off-taste derived from ornithine can be suppressed by incorporating an aromatic ketone in a specific quantitative ratio relative to ornithine.

[0007] That is, the present invention relates to the following 1) to 3). 1) The following components (A) and (B); (A) Ornithine, 15% by mass or more and less than 30% by mass (B) Aromatic ketone , wherein the mass ratio [(B) / (A)] of component (A) to component (B) is 1.7×10 -8 to 1.0×10 -4 , the oral composition. 2) An ornithine off-taste suppressing agent comprising an aromatic ketone as an active ingredient. 3) A method for suppressing the off-taste of ornithine, which comprises allowing (B) an aromatic ketone to coexist with (A) ornithine at a mass ratio [(B) / (A)] of 1.7×10 -8 to 1.0×10 -4 . Effects of the Invention

[0008] According to the present invention, it is possible to provide an ornithine-containing oral composition in which the off-taste derived from ornithine is suppressed. Modes for Carrying Out the Invention

[0009] The oral composition of the present invention contains ornithine as component (A). Ornithine may be in a free form or in a salt form. In the present invention, ornithine may be any of L-form, D-form, DL-form, and a mixture thereof, and is preferably the L-form from the viewpoint of physiological functions.

[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 15% by mass or more and less than 30% by mass, but from the viewpoint of more easily enjoying the effects of the present invention, 15.2% by mass or more is preferred, 15.4% by mass or more is more preferred, and 15.5% by mass or more is even more preferred. Similarly, from the viewpoint of more easily enjoying the effects of the present invention, 29% by mass or less is preferred, 27% by mass or less is more preferred, and 25% by mass or less is even more preferred. Furthermore, the content of component (A) in the oral composition of the present invention is 15% by mass or more and less than 30% by mass, preferably 15.2 to 29% by mass, more preferably 15.4 to 27% by mass, and even more preferably 15.5 to 25% 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, and acetophenone is more preferred, from the viewpoint of suppressing off-flavors of component (A). 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 off-taste of component (A), it is preferably 2.6 mass ppb or more, more preferably 10 mass ppb or more, still more preferably 70 mass ppb or more, even more preferably 250 mass ppb or more. From the viewpoint of flavor, it is preferably 5000 mass ppb or less, more preferably 3000 mass ppb or less, still more preferably 1500 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 2.6 to 5000 mass ppb, more preferably 2.6 to 3000 mass ppb, still more preferably 2.6 to 1500 mass ppb, even more preferably 10 to 1500 mass ppb, even more preferably 70 to 1500 mass ppb, and even more preferably 250 to 800 mass ppb. The content of component (B) can be measured by an analytical method suitable for the condition of the measurement sample among commonly known measurement methods, and 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 , and from the viewpoint of suppressing off-taste of component (A), it is preferably 1.8×10 -8 or more, more preferably 5.0×10 -8 or more, still more preferably 30×10 -8 or more, even more preferably 120×10 -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 0.07×10 -4 or less, even more preferably 0.04×10 -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 ~0.07 × 10 -4 And more preferably 5.0 × 10 -8 ~0.07 × 10 -4 And more preferably 30 × 10 -8 ~0.07 × 10 -4 And more preferably 120 × 10 -8 ~0.04 × 10 -4 That is the case.

[0017] From the viewpoint of easily obtaining the effects of the present invention, the oral composition of the present invention preferably contains a small amount of (C) lysine and (D) glutamine.

[0018] (C) Lysine and (D) glutamine may be in their free form, salt form, or mixture thereof. Lysine and glutamine may also be in their L-isomer, D-isomer, DL-isomer, or mixture thereof. Examples of salts of lysine and glutamine include those similar to those of ornithine. The content (in terms of free body) of component (C) in the oral composition of the present invention is preferably 3.0% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.5% by mass or less, even more preferably 0.05% by mass or less, and even more preferably substantially absent, from the viewpoint of suppressing off-flavors of component (A). Furthermore, from the viewpoint of suppressing off-flavors of component (A), the content of component (D) in the oral composition of the present invention (in terms of free body) is preferably 10% by mass or less, more preferably 7.0% by mass or less, even more preferably 3.0% by mass or less, even more preferably 1.0% 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. The content of components (C) and (D) 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, for example, by the liquid chromatography method described later.

[0019] The oral composition of the present invention may optionally contain, in addition to the above components (A) and (B), one or more additives 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.

[0020] 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.

[0021] 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.

[0022] 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.

[0023] 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 and tablets are preferred as solid oral compositions.

[0024] The solid oral composition of the present invention may contain a carrier as necessary to achieve a solid form. For example, excipients (e.g., starches such as corn starch, potato starch, sweet potato starch, tapioca starch; starch hydrolysates such as dextrin; sugar alcohols such as maltitol, erythritol, xylitol, sorbitol, mannitol, lactitol, trehalose, reduced palatinose; lactose; oligosaccharides; crystalline cellulose; light anhydrous silicic acid; calcium hydrogen phosphate, etc.), binders (e.g., hydroxypropyl methylcellulose, hydroxypropylcellulose, gelatin, pregelatinized cellulose) Examples of carriers include ions (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 ester, stearyl sodium fumarate, talc, silicon dioxide, etc.), flow improvers, flavoring agents (e.g., stevia, etc.), bulking agents, surfactants, dispersants, buffers, antioxidants, preservatives, quality stabilizers, diluents, etc.).

[0025] Excipients are preferably used as carriers. From the viewpoint of manufacturing properties, dextrin, sugar alcohols, cellulose, etc. are preferred as excipients, and the presence of dextrin is more preferable. Dextrin (hereinafter also referred to as component (E)) 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. It may consist of a single bonding method or two or more bonding methods, but dextrin without a cyclic structure is more preferable. When the bonding method is only a chain structure, the DE value of the dextrin is preferably 5 or higher, more preferably 10 or higher. Furthermore, it is preferably 30 or lower, more preferably 25 or lower, and even more preferably 20 or lower. The dextrose equivalent (DE) value is the ratio of reducing sugars to the total solid content, measured as glucose, and serves as an indicator of the degree of decomposition of starch hydrolysates. The dextrose equivalent (DE) value can be measured by the Willstetter-Schudel method.

[0026] The amount of the carrier can be appropriately set within a range that does not impair the objective of the present invention. In particular, from the viewpoint of enjoying the effects of the present invention, component (E) is preferably contained in the solid oral composition in an amount of 1 to 20% by mass, more preferably 5 to 15% by mass, and even more preferably 7 to 13% by mass.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] 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.

[0033] 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.

[0034] The pH (at 20°C) of the RTD type beverage composition is preferably 3 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.

[0035] 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.

[0036] 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.

[0037] 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).

[0038] 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.

[0039] [Ornithine off-flavor inhibitor and method for suppressing off-flavor] The off-flavor inhibitor and off-flavor inhibitor method of the present invention (B) contains an aromatic ketone as an active ingredient and is used exclusively for inhibiting the off-flavor of (A) ornithine. The off-flavor inhibitor of the present invention only requires the coexistence of (A) ornithine and (B) aromatic ketone. In this case, from the viewpoint of off-flavor suppression, 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 method for suppressing off-flavors of the present invention is to have (A) ornithine and (B) aromatic ketones coexist, in which case, from the viewpoint of suppressing off-flavors, the mass ratio of (A) ornithine to (B) aromatic ketones [(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.

[0040] Furthermore, the off-flavor 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.

[0041] With regard to the embodiments described above, the present invention further discloses the following aspects.

[0042] <1> The following components (A) and (B); (A) Ornithine 15% by mass or more and less than 30% 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.

[0043] <2> The content of component (A) is preferably 15.2% by mass or more, more preferably 15.4% by mass or more, even more preferably 15.5% by mass or more, and also preferably 29% by mass or less, more preferably 27% by mass or less, and even more preferably 25% by mass or less. <1> The oral composition described above. <3> The content of component (A) is preferably 15.2 to 29% by mass, more preferably 15.4 to 27% by mass, and even more preferably 15.5 to 25% 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 2.6 ppb by mass or more, more preferably 10 ppb by mass or more, even more preferably 70 ppb by mass or more, and even more preferably 250 ppb by mass or more, and also preferably 5000 ppb by mass or less, more preferably 3000 ppb by mass or less, even more preferably 1500 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 2.6 to 5000 ppb by mass, more preferably 2.6 to 3000 ppb by mass, even more preferably 2.6 to 1500 ppb by mass, even more preferably 10 to 1500 ppb by mass, even more preferably 70 to 1500 ppb by mass, and even more preferably 250 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 The above is more comfortable 5.0 × 10 -8 More preferably 30 × 10 -8 More preferably 120 × 10 -8 The above applies, and preferably 0.5 × 10 -4 The following is more comfortable: 0.1 × 10 -4 More preferably, 0.07 × 10 -4 More preferably, 0.04 × 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 ~0.07 × 10 -4 And more preferably 5.0 × 10 -8 ~0.07 × 10 -4 And more preferably 30 × 10 -8 ~0.07 × 10 -4 And more preferably 120 × 10 -8 ~0.04 × 10 -4 That is <1> ~ <7> An oral composition as described in any of the following. <10> The content of component (C) lysine is preferably 3.0% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.5% by mass or less, even more preferably 0.05% by mass or less, and even more preferably substantially absent. <1> ~ <9> An oral composition as described in any of the following. <11> The content of component (D) glutamine is preferably 10% by mass or less, more preferably 7.0% by mass or less, even more preferably 3.0% by mass or less, even more preferably 1.0% by mass or less, and even more preferably substantially absent. <1> ~ <10> An oral composition as described in any of the following. <12> This is a solid oral composition. <1> ~ <11> An oral composition as described in any of the following. <13> The form is powder, granules, tablets, rods, plates, or blocks. <12> The oral composition described above. <14> Furthermore, it contains ingredient (E) dextrin. <12> or <13> The oral composition described above. <15> Dextrin is a dextrin that does not have a cyclic structure. <14> The oral composition described above. <16> The content of component (E) is preferably 1 to 20% by mass, more preferably 5 to 15% by mass, and even more preferably 7 to 13% by mass. <14> or <15> The solid oral composition described above. <17> The composition is an instant beverage composition. <12> ~ <16> An oral composition as described in any of the following. <18> It is a liquid oral composition. <1> ~ <11> An oral composition as described in any of the following. <19> Its form is liquid, concentrated liquid, gel, or jelly. <18> The oral composition described above.

[0044] <20> The following components (A) and (B); (A) Ornithine 15% by mass or more and less than 30% 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 A solid oral composition, It contains acetophenone as component (B), A solid oral composition having a lysine content of component (C) of 0.05% by mass or less. <21> The following components (A) and (B); (A) Ornithine 15% by mass or more and less than 30% 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 A solid oral composition, It contains acetophenone as component (B), A solid oral composition having a glutamine content of component (D) of 3% by mass or less. <22> The following components (A) and (B); (A) Ornithine 15% by mass or more and less than 30% 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 A solid oral composition, It contains acetophenone as component (B), Furthermore, it contains ingredient (E) dextrin, A solid oral composition having a component (E) content of 5 to 15% by mass.

[0045] <23> An ornithine off-flavor inhibitor containing aromatic ketones as the active ingredient. <24> The use of aromatic ketones to suppress the off-flavor of ornithine. <25> An aromatic ketone used to suppress the off-flavor of ornithine. <26> (A) Ornithine (B) Aromatic ketone 1.7 × 10 -8 ~1.0×10 -4 A method for suppressing off-flavors of ornithine by coexisting them in a mass ratio [(B) / (A)]. [Examples]

[0046] (1) Analysis of ornithine and lysine One g of the test sample was dissolved in 25 mL of 10% by mass sulfosalicylic acid solution and shaken for 20 minutes. Then, 3 M sodium hydroxide solution was added to adjust the pH to 2.2, and then sodium citrate buffer solution with a pH of 2.2 was added to make a total volume of 100 mL. After filtration, the solution was diluted 1000-fold with the aforementioned sodium citrate buffer solution, and automated 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

[0047] (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 acetophenone concentration of the test samples. For example, in Example 1, the powdered composition was diluted to 10% by mass, and in Example 10, the powdered composition was diluted to 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 at a known concentration to the sample, using the peak area of ​​the ion at m / z 105 for quantification and the peak area of ​​the ion at m / z 107 for quantification.

[0048] (3) Analysis of glutamine Glutamine can be analyzed using the LC-MS method as described below. • Detector: Mass spectrometer (ESI-positve (SIM quantitative ion 147)) • Column: Shodex HILICpak VC-50 2D (2.0 mm ID x 150 mm) (Manufactured by Showa Denko Corporation) Analysis conditions • Column temperature: 30 degrees ·Mobile phase: Mobile phase A: Water, Mobile phase B: 100 mM acetic acid aqueous solution, Mobile phase C: Acetonitrile Gradient conditions: (A)30% (B)20% (C) 50% →(A)0% (B)90% (C) 10% (0 - 5 min) →(A)0% (B)90% (C) 10% (5 to 30 min) ·Flow rate: 0.2mL / min

[0049] Examples 1-16 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.

[0050] [Sensory evaluation] Four expert panelists conducted sensory evaluations of the "off-flavor" derived from ornithine when ingesting 1 g of the powdered oral composition obtained in each of the above examples and comparative examples. The sensory evaluations were conducted after each panelist agreed to use the following evaluation criteria for "off-flavor." The average score of the expert panelists was then calculated.

[0051] Criteria for evaluating off-flavors Off-flavor was evaluated based on the intensity of the ornithine-derived off-flavor when the powdered oral composition was placed in the mouth. A powdered oral composition containing 30.6% by mass of ornithine reagent and maltitol only (ornithine content 24% by mass) was rated "1", and a powdered oral composition containing 7.6% by mass of ornithine reagent and maltitol only (ornithine content 6% by mass) was rated "7". A total of 7 evaluation standard samples were prepared, with ornithine concentrations adjusted so that the intensity of ornithine-derived off-flavor was equally spaced, and these were evaluated. The specific evaluation criteria are as follows. 1: Off-flavor equivalent to 24% ornithine by mass. 2: Off-flavor equivalent to 21% ornithine by mass. 3: Off-flavor equivalent to 18% ornithine by mass. 4: Off-flavor equivalent to 15% ornithine by mass. 5: Off-flavor equivalent to 12% ornithine by mass. 6: Off-flavor equivalent to 9% ornithine by mass. 7: Off-flavor equivalent to 6% ornithine by mass.

[0052] [Table 1]

[0053] Examples 17-24 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. Sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 2.

[0054] [Table 2]

[0055] Examples 25-31 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. Sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 3. The results for Examples 9, 13, 21 and Comparative Examples 1 and 2 are also presented again.

[0056] [Table 3]

[0057] Examples 32-33 By changing the type of excipient 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 also shown in Table 4. The results of Example 9 are also reproduced.

[0058] [Table 4]

[0059] Example 34 and Comparative Example 3 A powder mixture was prepared by uniformly mixing each component shown in Table 5. Next, 10 parts by mass of water was kneaded until uniformly distributed to 100 parts by mass of the powder mixture. The kneaded powder mixture was sieved through a wire mesh with a pore size of 22. The obtained 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 oven 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 subjected to analysis and sensory evaluation. In the sensory test, a panel of three experts deliberated to determine whether the "off-flavor" when 1 g of the granular oral composition obtained in Example 34 was ingested was reduced compared to the "off-flavor" when 1 g of the granular oral composition obtained in Comparative Example 3 was ingested. As a result, the oral composition of Example 34 showed reduced off-flavor derived from ornithine compared to the oral composition of Comparative Example 3.

[0060] [Table 5]

[0061] Example 35 and Comparative Example 4 A powder mixture was prepared by uniformly mixing each component shown in Table 6. Next, the powder mixture was compressed into tablets under the following conditions to obtain an oral composition in tablet form. • 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. The sensory evaluation involved a panel of three experts discussing and determining whether the "off-flavor" of the tablet-shaped oral composition obtained in Example 35, when chewed and ingested in the mouth, was reduced compared to the "off-flavor" of the tablet-shaped oral composition obtained in Comparative Example 5. As a result, the oral composition of Example 35 showed reduced ornithine-derived off-flavor compared to the oral composition of Comparative Example 5.

[0062] [Table 6]

[0063] Tables 1 to 6 show that by including aromatic ketones in a specific mass ratio relative to ornithine, an ornithine-containing oral composition with suppressed off-flavors derived from ornithine can be obtained.

Claims

1. The following components (A) and (B); (A) Ornithine 15% by mass or more and less than 30% 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. (C) The oral composition according to claim 1, wherein the lysine content is 3.0% by mass or less.

3. (D) The oral composition according to claim 1, wherein the glutamine content is 10% by mass or less.

4. The oral composition according to any one of claims 1 to 3, wherein the oral composition is a solid oral composition.

5. The oral composition according to claim 4, further comprising dextrin as component (E).

6. An ornithine off-flavor 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, in a ratio of 1.7 × 10 －８ ~1.0 x 10 －４ A method for suppressing off-flavors of ornithine by coexisting them in a mass ratio [(B) / (A)].

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