Solid food product

Abstract

The present invention pertains to a solid food product capable of effectively improving the oral flora in an oral cavity while using a plant-derived powder.　Specifically, the present invention pertains to a solid food product comprising the following components (A) and (B): (A) a plant-derived powder containing a nitrate salt; and (B) one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2).

Description

solid food

[0001] The present invention relates to solid food products.

[0002] In recent years, various studies have been conducted on oral flora. For example, Patent Document 1 reports that the incorporation of a nitrogen source such as nitrate can cause non-pathogenic bacteria such as Neisseria to efficiently produce nitric oxide, thereby favorably controlling the bacterial composition of the oral flora.

[0003] On the other hand, powders obtained from vegetables such as barley and kale are highly useful as health ingredients, and health foods containing them have been developed. For example, Patent Document 2 discloses an oral composition containing a green juice ingredient such as barley and other ingredients, and attempts to maintain muscle tissue by utilizing the resulting myoblast proliferation effect.

[0004] (Patent Document 1) U.S. Patent Application Publication No. 2016 / 151428 (Patent Document 2) JP 2020-54252 A

[0005] The present invention provides a solid food product containing the following components (A) and (B): (A) a plant-derived powder containing a nitrate; and (B) one or more salt compounds selected from an organic acid salt (B1) and a carbonate compound (B2).

[0006] Because such vegetable powders tend to have an unsatisfactory texture, as described in Patent Document 2, they are typically provided in dosage forms such as beverages that can be swallowed quickly to avoid retention or residue in the oral cavity. As a result, the vegetable powder is swallowed without being able to fully exert its effects in the oral cavity. On the other hand, in the case of solid foods, the vegetable powder is held in the mouth for a long time, making the unsatisfactory texture of the vegetable powder even more pronounced. Thus, there is still room for research into technologies that allow solid foods to be consumed without stress and that fully exert the desired effects in the oral cavity.

[0007] Therefore, the present invention relates to a solid food product that uses a plant-derived powder, has a good texture, and can effectively improve the oral bacterial flora in the oral cavity.

[0008] As a result of intensive research to solve the above-mentioned problems, the present inventors have discovered a solid food that can effectively and efficiently improve the oral bacterial flora by containing a specific salt compound in addition to a plant-derived powder containing nitrate.

[0009] The solid food of the present invention can be effectively and efficiently improved by simply placing it in the oral cavity, effectively leaving nitrates behind and improving the oral bacterial flora. It also provides a smooth, pleasant texture. Furthermore, the solid food of the present invention exhibits good tabletability during production, while preventing unwanted discoloration and effectively preventing changes in flavor after storage. Even in cases where the state of the oral bacterial flora has changed dramatically after dental cleaning by a dental professional, the solid food of the present invention can simply and effectively improve or maintain the oral bacterial flora to a healthier state. Detailed Description of the Invention

[0010] The present invention will be described in detail below. In the present invention, the term "oral flora" refers to a community of various bacteria that inhabit the oral cavity and are broadly classified into non-pathogenic bacteria and pathogenic bacteria. Such "oral flora" is also referred to as "oral (oral or oral cavity) flora" or "oral (oral or oral cavity) microbiota." "Improving" the oral flora means changing the bacterial composition of the oral flora by increasing the proportion of non-pathogenic bacteria or decreasing the proportion of pathogenic bacteria, thereby converting the state of the oral flora to one that leads to a healthy oral environment. Specifically, this means that the metabolism of Neisseria and Russia bacteria in the oral cavity is activated, etc., and their growth is selectively promoted, thereby increasing the proportion of these non-pathogenic bacteria (Neisseria or Russia bacteria) in the oral flora; it also means that the growth of pathogenic bacteria is selectively inhibited, thereby increasing the proportion of these bacteria in the oral flora.

[0011] Here, the genus Neisseria refers to non-pathogenic, normal oral flora belonging to the genus Neisseria in the family Neisseria. Specific examples of such Neisseria include Neisseria mucosa, Neisseria sicca, Neisseria flava, Neisseria subflava, Neisseria flavescens, and Neisseria elongata. Furthermore, the genus Neisseria refers to gram-positive cocci or bacilli belonging to the genus Neisseria in the family Micrococcaceae, and is a non-pathogenic normal oral flora. The genus Rothia includes Rothia aeria, Rothia mucilaginosa, Rothia dentocariosa, and the like.

[0012] Furthermore, in the present invention, "good texture" means that when placed in the oral cavity, the food product has a smooth texture that is pleasant to the tongue without causing any gritty foreign body sensation or discomfort. Furthermore, "nitrate retention" means that the food product remains sufficiently in the oral cavity as it gradually dissolves and diffuses thereafter. Furthermore, "good stability" means that the food product can maintain good quality even in a long-term storage environment, without unnecessary discoloration or loss of flavor. Furthermore, "tooth surface cleaning by a dental professional" refers to cleaning of the tooth surface (including the root surface, etc.) by a dental professional such as a dentist or dental hygienist using specialized tools, equipment, chemical solutions, etc. Specific examples include so-called scaling (calculus removal), PMTC (Professional Mechanical Tooth Cleaning), and periodontal pocket cleaning. This type of cleaning allows for cleaning that cannot be achieved through daily care by the user, and can mechanically remove tartar, plaque, and stains that have adhered to the tooth surface, polish the tooth surface, clean periodontal pockets, etc.

[0013] The present inventors have noticed that after "tooth surface cleaning by a dental professional," the proportion of non-pathogenic or pathogenic bacteria fluctuates, completely changing the bacterial composition of the oral flora and potentially compromising the maintenance of a healthy oral environment. They have found that even in such cases, the application of the solid food of the present invention, which activates the metabolism of Neisseria and Russia bacteria in the oral cavity and selectively promotes their growth, thereby increasing the proportion of non-pathogenic bacteria (Neisseria and Russia bacteria) in the oral flora, is extremely useful.

[0014] The solid food of the present invention contains a plant-derived powder containing nitrate as component (A). The plant-derived powder is a powder obtained by using a plant as a raw material, subjecting it to processing such as pulverization, and then appropriately drying it. In the present invention, a powder containing nitrate is used as component (A). By placing the solid food of the present invention in the oral cavity, the nitrate contained in component (A) is converted into nitric acid (NO ) until the solid food is dissolved and dispersed. ３ Although the detailed mechanism of the effect of improving oral flora exerted by the solid food of the present invention is not clear, it is believed that the nitrate (NO ) ions released from the nitrate salt contained in the component (A) are released by the Neisseria genus and the Russia genus, which are normal bacteria in the oral cavity. ３ It is believed that when nitric oxide is produced using the .sup.3 ion, the salt compound of component (B), which will be described later, provides some kind of synergistic effect. As a result, it is presumed that these components significantly contribute to promoting the growth of Neisseria and Russia bacteria, thereby rapidly increasing the proportion of Neisseria and Russia bacteria in the oral flora.

[0015] Component (A) may be any substance containing a nitrate, and specific examples include powders of one or more kinds selected from young sweet potato leaves, kale, barley, celery, Japanese mustard spinach, parsley, spinach, radish, beetroot, broccoli, burdock, and aloe. Among these, from the viewpoint of effectively increasing the amount of nitrate released and remaining in the oral cavity, powders of one or more types selected from young sweet potato leaves, kale, barley, celery, komatsuna, parsley, spinach, and radish are preferred, powders of one or more types selected from young sweet potato leaves, kale, barley, celery, komatsuna, spinach, and radish are more preferred, powders of one or more types selected from young sweet potato leaves, kale, barley, celery, komatsuna, and spinach are even more preferred, powders of one or more types selected from young sweet potato leaves, celery, and komatsuna are even more preferred, and young sweet potato leaf powder is even more preferred.

[0016] The content of nitrate in component (A) is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.5% by mass or more, even more preferably 1% by mass or more, even more preferably 1.5% by mass or more, and even more preferably 3% by mass or more, based on 100% by mass of component (A), from the viewpoint of effectively increasing the amount of nitrate released and remaining in the oral cavity. Also, the content of nitrate in component (A) is preferably 40% by mass or less, more preferably 35% by mass or less, even more preferably 30% by mass or less, even more preferably 20% by mass or less, even more preferably 15% by mass or less, and even more preferably 10% by mass or less, based on 100% by mass of component (A), from the viewpoint of ensuring good solubility and diffusibility of the solid food and maintaining a good texture. The content of nitrate in component (A) is preferably 0.01 to 40 mass%, more preferably 0.1 to 35 mass%, even more preferably 0.5 to 30 mass%, still more preferably 1 to 20 mass%, even more preferably 1.5 to 15 mass%, and still more preferably 3 to 10 mass%, based on 100 mass% of component (A).

[0017] The amount of component (A) converted to nitric acid ((A) 硝酸From the viewpoint of effectively increasing the amount of nitrate released and remaining in the oral cavity, the amount of component (A) in terms of nitric acid is preferably 0.05% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.4% by mass or more, still more preferably 0.45% by mass or more, and even more preferably 0.6% by mass or more, based on 100% by mass of the solid food of the present invention. From the viewpoint of ensuring good solubility and diffusibility of the solid food, tabletability, suppressing discoloration and changes in flavor after storage, and maintaining a good texture, the amount of component (A) in terms of nitric acid is preferably 50% by mass or less, more preferably 30% by mass or less, even more preferably 15% by mass or less, still more preferably 5% by mass or less, and even more preferably 1.8% by mass or less, based on 100% by mass of the solid food of the present invention. The amount of component (A) in terms of nitric acid is preferably 0.05 to 50% by mass, more preferably 0.3 to 30% by mass, even more preferably 0.4 to 15% by mass, still more preferably 0.45 to 5% by mass, and even more preferably 0.6 to 1.8% by mass, based on 100% by mass of the solid food of the present invention. 硝酸 ) is a value obtained by converting the content of component (A) in the solid food of the present invention into the content as nitric acid, based on the amount of nitrate contained in component (A). For example, the content of nitric acid in the solid food can be measured by naphthylethylenediamine absorptiometry.

[0018] The solid food of the present invention contains, as component (B), one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2). Component (B1) specifically includes one or more salt compounds selected from citrate, gluconate, succinate, fumarate, lactate, malate, and tartrate. Of these, one or more salt compounds selected from citrate, gluconate, succinate, fumarate, malate, and tartaric acid are preferred, with one or more salt compounds selected from citrate, gluconate, tartrate, and malate being more preferred, with citrate being even more preferred. Examples of salts include metal salts such as sodium, potassium, magnesium, aluminum, and calcium. Of these, sodium salts and potassium salts are preferred. More specifically, component (B1) preferably includes sodium citrate from the viewpoint of effectively improving the oral bacterial flora. Since citric acid is a trivalent carboxylic acid, its sodium salts range from monosodium to trisodium, and any of these may be used as sodium citrate.

[0019] The content of citrate in component (B1) is preferably 55% by mass or more, more preferably 60% by mass or more, even more preferably 80% by mass or more, and even more preferably 95% by mass or more.

[0020] Component (B2) specifically includes one or more selected from carbonates, bicarbonates, and sesquicarbonates. Examples of salts include metal salts such as sodium, potassium, magnesium, aluminum, and calcium. Of these, sodium salts, potassium salts, and calcium salts are preferred. More specifically, carbonates include sodium carbonate, potassium carbonate, and calcium carbonate; bicarbonates include sodium bicarbonate and potassium bicarbonate; and sesquicarbonates include sodium sesquicarbonate. Of these, one or two selected from sodium carbonate and sodium bicarbonate are preferred, with sodium bicarbonate being more preferred.

[0021] From the viewpoint of more effectively improving the oral bacterial flora, component (B) preferably contains component (B1). The content of component (B1) in component (B) is preferably 55% by mass or more, more preferably 60% by mass or more, even more preferably 80% by mass or more, and even more preferably 95% by mass or more.

[0022] From the viewpoint of suppressing a change in flavor while promoting the effect of improving the oral bacterial flora, the content of component (B) in the solid food of the present invention is preferably 0.01% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.5% by mass or more, still more preferably 1% by mass or more, still more preferably 2% by mass or more, preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 15% by mass or less, still more preferably 10% by mass or less, and even more preferably 8% by mass or less. The content of component (B) in the solid food of the present invention is preferably 0.01 to 30% by mass, more preferably 0.2 to 20% by mass, even more preferably 0.5 to 15% by mass, still more preferably 1 to 10% by mass, and even more preferably 2 to 8% by mass.

[0023] The mass ratio of the amount of component (A) converted to nitric acid to the content of component (B) ((A) 硝酸 From the viewpoint of enhancing the effect of nitrate in improving oral flora and ensuring the residual and good stability of nitrate in the oral cavity, the mass ratio ((A) / (B)) is preferably 0.001 or more, more preferably 0.01 or more, even more preferably 0.02 or more, still more preferably 0.05 or more, still more preferably 0.08 or more, preferably 50 or less, more preferably 40 or less, still more preferably 30 or less, still more preferably 25 or less, still more preferably 20 or less, still more preferably 0.45 or less, still more preferably 0.28 or less, still more preferably 0.23 or less, still more preferably 0.2 or less, still more preferably 0.18 or less. 硝酸 / (B)) is preferably 0.001 or more and 50 or less, more preferably 0.01 to 40, even more preferably 0.02 to 30, still more preferably 0.05 to 25, still more preferably 0.08 to 20, still more preferably 0.08 to 0.45, still more preferably 0.08 to 0.28, still more preferably 0.08 to 0.23, still more preferably 0.08 to 0.2, and still more preferably 0.08 to 0.18.

[0024] The solid food of the present invention preferably further contains one or more additives (C) selected from cellulose or a derivative thereof, starch or a starch hydrolysate, silicon dioxide, a fatty acid ester, a fatty acid salt, a monosaccharide, and a disaccharide, from the viewpoints of ensuring excellent solubility and diffusibility in the oral cavity, imparting a good texture, enabling sufficient dissolution and diffusion of the solid food of the present invention in the oral cavity, and effectively increasing the retention of released nitrate and further improving the oral bacterial flora. Such additives (C) can also exert their function as an excipient.

[0025] Examples of the cellulose of component (C) include crystalline cellulose and powdered cellulose.Specific examples of the cellulose derivative of component (C) include one or more selected from sodium carboxymethylcellulose, calcium carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, and hydroxypropylmethylcellulose.Among these celluloses and cellulose derivatives, cellulose derivatives are preferred from the viewpoint of effectively increasing the residual properties of nitrates and more effectively improving the oral bacterial flora.

[0026] Examples of starch as component (C) include raw starch, pregelatinized starch, etc. Examples of starch hydrolysates include dextrin, which is a compound obtained by partially hydrolyzing starch through acid treatment or heat treatment to reduce its molecular weight.

[0027] The silicon dioxide of component (C) may be, for example, fine silicon dioxide having an average particle size of 0.1 to 30 μm.

[0028] The fatty acid ester of component (C) may be one or more selected from sucrose fatty acid esters; glycerin fatty acid esters such as acetate monoglyceride, lactate monoglyceride, citrate monoglyceride, diacetyltartarate monoglyceride, succinate monoglyceride, polyglycerin fatty acid esters, and polyglycerin condensed linosyl acid esters; sorbitan fatty acid esters; and polyoxyethylene sorbitan fatty acid esters. More specifically, the fatty acid salt may be one or more selected from calcium stearate, magnesium stearate, zinc stearate, calcium caprylate, potassium oleate, sodium oleate, and calcium palmitate. Of these, calcium stearate is preferred.

[0029] The monosaccharides of component (C) include one or more selected from glucose, galactose, fructose, etc. The disaccharides include one or more selected from sucrose, lactose, lactulose, maltose, trehalose, isomaltose, palatinose, etc.

[0030] As such component (C), from the viewpoint of effectively increasing the residual properties of nitrates and more effectively improving the oral bacterial flora, one or more selected from cellulose derivatives, silicon dioxide, and fatty acid salts are preferred, and it is more preferable to use a combination of two or more selected from these.

[0031] From the viewpoints of ensuring a good texture and high nitrate retention and promoting the effect of improving oral bacterial flora, the content of component (C) in the solid food of the present invention is preferably 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 1.5% by mass or more, still more preferably 3% by mass or more, still more preferably 5% by mass or more, preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, still more preferably 20% by mass or less, and even more preferably 18% by mass or less. The content of component (C) in the solid food of the present invention is preferably 0.5 to 50% by mass, more preferably 1 to 40% by mass, even more preferably 1.5 to 30% by mass, still more preferably 3 to 20% by mass, and even more preferably 5 to 18% by mass.

[0032] The mass ratio of the amount of component (A) converted to nitric acid to the content of component (C) ((A) 硝酸 From the viewpoint of effectively increasing the residual amount of nitrate while providing a good texture, the mass ratio ((A) / (C)) of the amount of nitric acid converted from component (A) to the content of component (C) is preferably 0.005 or more, more preferably 0.03 or more, even more preferably 0.05 or more, and preferably 20 or less, more preferably 10 or less, even more preferably 5 or less, still more preferably 2 or less, even more preferably 0.8 or less, and still more preferably 0.5 or less. 硝酸 / (C)) is preferably 0.005 or more and 20 or less, more preferably 0.03 to 10, even more preferably 0.05 to 5, still more preferably 0.05 to 2, even more preferably 0.05 to 0.8, and still more preferably 0.05 to 0.5.

[0033] The solid food of the present invention may further contain a sugar alcohol (D) from the viewpoint of improving the oral bacterial flora while providing a good texture. Such sugar alcohol (D) can also function as an excipient. Specific examples of such component (D) include one or more selected from sorbitol, xylitol, erythritol, reduced palatinose, mannitol, maltitol, lactitol, maltitriitol, isomaltotriitol, maltoteritol, and isomaltoteritol. Among these, from the viewpoint of effectively and efficiently providing a good texture, one or more selected from sorbitol, xylitol, erythritol, reduced palatinose, mannitol, and maltitol are preferred, one or more selected from sorbitol, xylitol, erythritol, reduced palatinose, and mannitol are more preferred, and one or two selected from sorbitol and xylitol are even more preferred. The total content of sorbitol and xylitol in component (D) is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 80% by mass or more, and even more preferably 95% by mass or more.

[0034] From the viewpoint of improving the oral bacterial flora while providing a good texture, the content of component (D) in the solid food of the present invention is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 15% by mass or more, still more preferably 20% by mass or more, still more preferably 35% by mass or more, preferably 90% by mass or less, more preferably 80% by mass or less, even more preferably 70% by mass or less, and still more preferably 60% by mass or less. The content of component (D) in the solid food of the present invention is preferably 5 to 90% by mass, more preferably 10 to 80% by mass, even more preferably 15 to 70% by mass, still more preferably 20 to 60% by mass, and even more preferably 35 to 60% by mass.

[0035] From the viewpoint of effectively increasing the residual amount of nitrate while providing a good texture, the mass ratio of the content of component (B) to the content of component (D) ((B) / (D)) is preferably 0.001 or more, more preferably 0.0055 or more, even more preferably 0.0065 or more, and preferably 1 or less, more preferably 0.5 or less, even more preferably 0.28 or less, and still more preferably 0.2 or less. The mass ratio of the amount of nitric acid equivalent of component (B) to the content of component (D) ((B) / (D)) is preferably 0.001 or more and 1 or less, more preferably 0.001 to 0.5, even more preferably 0.0055 to 0.28, and still more preferably 0.0065 to 0.2.

[0036] The solid food of the present invention may contain, in addition to the above-mentioned components, appropriate additives such as acidulants, flavorings, amino acids, proteins, vitamins, minerals, flavorings, colorings, emulsifiers, preservatives, quality stabilizers, etc., to the extent that the effects of the present invention are not impaired. Furthermore, the solid food of the present invention may further contain excipients other than component (C) and component (D).

[0037] The dosage form of the solid food of the present invention is not particularly limited as long as it is solid at room temperature (20° C.), and examples thereof include powder, granules, tablets, etc. Among these, from the viewpoint of facilitating oral administration while ensuring an appropriate amount of nitrate, tablets are preferred, and more specifically, tablet-like tablets are more preferred.

[0038] The solid food of the present invention can be obtained by mixing the above ingredients and then molding them into a solid form according to a conventional method. Mixing methods such as stirring and shaking can be used, and a rotating container or fixed container mixing device can be used. For example, tablets can be formed by wet or dry tableting using a known compression molding machine. Granular tablets can be formed by spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, powder coating granulation, or the like. Tablets can be formed by a rotary tablet press, hydraulic tablet press, eccentric tablet press, or the like.

[0039] Specific examples of the solid food of the present invention include confectionery foods such as candy, gummies, jellies, etc. In addition, the solid food can also be made into health foods (nutrient functional foods, foods for specified health uses, nutritional supplements, health supplements, supplements, etc.), pharmaceuticals, and quasi-drugs.

[0040] The mass per piece of the solid food of the present invention (g / piece) may vary depending on the type of component (A) used, the form of the solid food, and the amount of nitrate to be administered, but is preferably 0.3 to 10 (g / piece), more preferably 1 to 5 (g / piece). When the solid food of the present invention is in the form of a tablet, its major axis is preferably 0.3 to 3 cm, more preferably 1 to 2.5 cm. Furthermore, when the solid food of the present invention is in the form of a tablet, from the viewpoint of effectively improving the oral bacterial flora while taking usability into consideration, the content of nitrate per tablet is preferably 5 mg or more, more preferably 10 mg or more, and even more preferably 15 mg or more.

[0041] The daily intake of the solid food of the present invention may vary depending on the type of component (A) used, the form of the solid food, and the amount of nitrate to be administered. However, from the viewpoint of effectively improving the oral bacterial flora while ensuring an appropriate amount of nitrate remaining in the oral cavity, the daily intake is preferably 1 to 15 g, more preferably 3 to 9 g.

[0042] The retention time of the solid food of the present invention in the oral cavity is preferably 1 to 20 minutes, more preferably 3 to 15 minutes, and even more preferably 5 to 10 minutes.

[0043] In order to effectively improve the oral flora with nitrates in the oral cavity, the method for ingesting the solid food of the present invention is preferably such that after it is introduced into the oral cavity, the solid food of the present invention is allowed to remain in the oral cavity while being sufficiently dissolved or diffused using the tongue or the like until it no longer retains its original shape.

[0044] Thus, the present invention is highly useful as a solid food for improving oral bacterial flora. Specifically, this solid food for improving oral bacterial flora is a solid food capable of improving oral bacterial flora, and contains the following components (A) and (B): (A) a plant-derived powder containing nitrate, (B) one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2). Similarly, the present invention is also highly useful as a solid food for promoting the growth of oral Neisseria and / or Russian bacteria. Specifically, this solid food for promoting the growth of oral Neisseria and / or Russian bacteria is a solid food capable of promoting the growth of oral Neisseria and / or Russian bacteria, and contains the following components (A) and (B): (A) a plant-derived powder containing nitrate, (B) one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2). Furthermore, the present invention is also highly useful as a solid food for accelerating the oral bacterial flora improvement effect. That is, the solid food for accelerating the oral flora improvement effect is a solid food that can accelerate the oral flora improvement effect, and contains the following components (A) and (B): (A) a plant-derived powder containing nitrate, and (B) one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2).

[0045] Furthermore, the solid food of the present invention is highly useful as a solid food to be applied after dental professional tooth cleaning. After dental professional tooth cleaning, the proportion of non-pathogenic or pathogenic bacteria may fluctuate, and the bacterial composition of the oral flora may change dramatically. However, if the solid food of the present invention is ingested in such a case, the proportion of non-pathogenic bacteria (Neisseria or Russia) in the oral flora can be easily and effectively increased, thereby improving or maintaining a healthier oral flora.

[0046] When the solid food of the present invention is used as a solid food to be applied after dental cleaning by a dental professional, the method of ingestion is preferably the same as described above: after introduction into the oral cavity, the solid food of the present invention is allowed to remain in the oral cavity while being sufficiently dissolved or dispersed using the tongue or the like until it loses its original shape. Furthermore, from the viewpoint of effective action during the initial colonization of oral bacteria after tooth surface cleaning, the time from immediately after tooth surface cleaning to ingestion of the solid food of the present invention into the oral cavity is preferably within 120 minutes, more preferably within 2 to 120 minutes, even more preferably within 3 to 60 minutes, and even more preferably within 5 to 30 minutes. Furthermore, from the viewpoint of effective long-term improvement of the oral bacterial flora, the solid food of the present invention is ingested 2 to 3 times per day after tooth surface cleaning, and this is continued for preferably 6 months or more, more preferably 3 months or more, and even more preferably 2 months or more. When taking the medicine two to three times a day, the interval between doses is preferably about 3 to 4 hours, in order to maintain a high nitric acid concentration in the oral cavity for a long period of time.

[0047] When the solid food of the present invention is used as a solid food to be applied after tooth surface cleaning by a dental professional, the daily intake amount of the solid food of the present invention is preferably 1 to 15 g, more preferably 3 to 9 g, from the viewpoint of effectively improving the oral bacterial flora while ensuring a high nitric acid concentration in the oral cavity. The retention time of the solid food of the present invention in the oral cavity after tooth surface cleaning is preferably 1 to 20 minutes, more preferably 3 to 15 minutes, and even more preferably 5 to 10 minutes.

[0048] In relation to the above-described embodiment, the present invention further discloses the following solid food: [1] A solid food containing the following components (A) and (B): (A) a plant-derived powder containing a nitrate, and (B) one or more salt compounds selected from an organic acid salt (B1) and a carbonate compound (B2). [2] The solid food of [1] above, wherein component (A) is a powder of one or more kinds selected from young sweet potato leaves, kale, barley, celery, komatsuna, parsley, spinach, radish, beetroot, broccoli, burdock, and aloe; powder of one or more kinds selected from young sweet potato leaves, kale, barley, celery, komatsuna, parsley, spinach, and radish is preferred; powder of one or more kinds selected from young sweet potato leaves, kale, barley, celery, komatsuna, spinach, and radish is more preferred; powder of one or more kinds selected from young sweet potato leaves, kale, barley, celery, komatsuna, and spinach is even more preferred; powder of one or more kinds selected from young sweet potato leaves, celery, and komatsuna is even more preferred; powder of one or more kinds selected from young sweet potato leaves, celery, and komatsuna is even more preferred; and powder of young sweet potato leaves is even more preferred. [3] The solid food of [1] or [2] above, wherein the content of nitrate in component (A) is, based on 100% by mass of component (A), preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.5% by mass or more, still more preferably 1% by mass or more, still more preferably 1.5% by mass or more, still more preferably 3% by mass or more, preferably 40% by mass or less, more preferably 35% by mass or less, still more preferably 30% by mass or less, still more preferably 20% by mass or less, still more preferably 15% by mass or less, and still more preferably 10% by mass or less. [4] The nitric acid equivalent amount of component (A) ((A) 硝酸) is preferably 0.05% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.4% by mass or more, still more preferably 0.45% by mass or more, still more preferably 0.6% by mass or more, and preferably 50% by mass or less, more preferably 30% by mass or less, even more preferably 15% by mass or less, still more preferably 5% by mass or less, and even more preferably 1.8% by mass or less, based on 100% by mass of the solid food of the present invention.

[0049] [5] The solid food of any one of [1] to [4] above, wherein component (B1) is one or more selected from citrate, gluconate, succinate, fumarate, lactate, malate, and tartrate, preferably one or more selected from citrate, gluconate, succinate, fumarate, malate, and tartaric acid, more preferably one or more selected from citrate, gluconate, tartrate, and malate, and more preferably citrate. [6] The solid food of any one of [1] to [5] above, wherein the content of citrate in component (B1) is preferably 55% by mass or more, more preferably 60% by mass or more, even more preferably 80% by mass or more, and even more preferably 95% by mass or more. [7] The solid food of any one of [1] to [6] above, wherein component (B2) is one or more selected from carbonates, bicarbonates, and sesquicarbonates, preferably one or two selected from sodium carbonate and sodium bicarbonate, and more preferably sodium bicarbonate. [8] The solid food of any one of [1] to [7] above, wherein the content of component (B1) in component (B) is preferably 55% by mass or more, more preferably 60% by mass or more, even more preferably 80% by mass or more, and even more preferably 95% by mass or more. [9] The solid food of any one of [1] to [8] above, wherein the content of component (B) is preferably 0.01% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.5% by mass or more, still more preferably 1% by mass or more, still more preferably 2% by mass or more, preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 15% by mass or less, still more preferably 10% by mass or less, and even more preferably 8% by mass or less.

[10] The mass ratio of the nitric acid equivalent of component (A) to the content of component (B) ((A) 硝酸 / (B)) is preferably 0.001 or more, more preferably 0.01 or more, even more preferably 0.02 or more, still more preferably 0.05 or more, still more preferably 0.08 or more, preferably 50 or less, more preferably 40 or less, even more preferably 30 or less, still more preferably 25 or less, still more preferably 20 or less, still more preferably 0.45 or less, still more preferably 0.28 or less, still more preferably 0.23 or less, still more preferably 0.2 or less, still more preferably 0.18 or less. The solid food of any one of [1] to [9] above, wherein

[0050]

[11] The solid food of any one of [1] to

[10] above, further comprising one or more additives (C) selected from cellulose or a derivative thereof, starch or a starch hydrolysate, silicon dioxide, a fatty acid ester, a fatty acid salt, a monosaccharide, and a disaccharide.

[12] The solid food of

[11] above, wherein component (C) is preferably one or more selected from cellulose derivatives, silicon dioxide, and a fatty acid salt, and more preferably a combination of two or more.

[13] The solid food of

[11] above, wherein the content of component (C) is preferably 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 1.5% by mass or more, still more preferably 3% by mass or more, still more preferably 5% by mass or more, and preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, still more preferably 20% by mass or less, and even more preferably 18% by mass or less.

[14] The mass ratio of the amount of component (A) converted to nitric acid to the content of component (C) ((A) 硝酸 / (C)) is preferably 0.005 or more, more preferably 0.03 or more, even more preferably 0.05 or more, and is preferably 20 or less, more preferably 10 or less, even more preferably 5 or less, still more preferably 2 or less, even more preferably 0.8 or less, and still more preferably 0.5 or less. The solid food of any one of

[11] to

[13] above, wherein

[0051]

[15] The solid food of any one of [1] to

[14] above, further comprising a sugar alcohol (D), wherein the component (D) is one or more selected from sorbitol, xylitol, erythritol, reduced palatinose, mannitol, maltitol, lactitol, maltitriitol, isomaltotriitol, maltoteritol, and isomaltoteritol, preferably one or more selected from sorbitol, xylitol, erythritol, reduced palatinose, mannitol, and maltitol, more preferably one or more selected from sorbitol, xylitol, erythritol, reduced palatinose, and mannitol, and even more preferably one or two selected from sorbitol and xylitol.

[16] The solid food of

[15] above, wherein the total content of sorbitol and xylitol in component (D) is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 80% by mass or more, and even more preferably 95% by mass or more.

[17] The solid food of

[15] above, wherein the content of component (D) is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 15% by mass or more, still more preferably 20% by mass or more, and even more preferably 35% by mass or more, and preferably 90% by mass or less, more preferably 80% by mass or less, even more preferably 70% by mass or less, and even more preferably 60% by mass or less.

[18] The solid food of any one of the above

[15] to

[17] , wherein the mass ratio of the content of component (B) to the content of component (D) ((B) / (D)) is preferably 0.001 or more, more preferably 0.0055 or more, even more preferably 0.0065 or more, and preferably 1 or less, more preferably 0.5 or less, even more preferably 0.28 or less, and still more preferably 0.2 or less.

[0052]

[19] The solid food of any one of the above [1] to

[18] , wherein the mass per piece (g / piece) is preferably 0.3 to 10 (g / piece), more preferably 1 to 5 (g / piece).

[20] The solid food of any one of the above [1] to

[19] , wherein the daily intake is preferably 1 to 15 g, more preferably 3 to 9 g.

[21] The solid food of any one of the above [1] to

[20] , wherein the retention time in the oral cavity is preferably 1 to 20 minutes, more preferably 3 to 15 minutes, even more preferably 5 to 10 minutes.

[0053]

[22] A method for improving oral flora by ingesting any one of the solid foods [1] to

[21] above.

[23] A method for promoting the growth of oral Neisseria and / or Russian bacteria by ingesting any one of the solid foods [1] to

[21] above.

[24] A method for accelerating the oral flora improvement effect by ingesting any one of the solid foods [1] to

[21] above.

[25] Use of any one of the oral compositions [1] to

[21] above as an agent for improving oral flora.

[26] Use of any one of the oral compositions [1] to

[21] above as an agent for promoting the growth of oral Neisseria and / or Russian bacteria.

[27] Use of any one of the oral compositions [1] to

[21] above as an agent for accelerating the oral flora improvement effect.

[28] A solid food for improving oral flora, comprising the following ingredients (A) and (B): (A) a plant-derived powder containing nitrate, (B) one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2).

[29] A solid food for promoting the growth of oral Neisseria and / or Russia bacteria, comprising the following ingredients (A) and (B): (A) a plant-derived powder containing nitrate, (B) one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2).

[30] A solid food for accelerating the effect of improving oral flora, comprising the following ingredients (A) and (B): (A) a plant-derived powder containing nitrate, (B) one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2).

[0054]

[31] The solid food of any one of [1] to

[21] above, for application after dental professional tooth cleaning.

[32] Use of the solid food of any one of [1] to

[21] above, for continuous oral intake after dental professional tooth cleaning.

[0055] The present invention will be described in detail below with reference to the following examples. Unless otherwise specified in the tables, the content of each component is expressed in mass %.

[0056] [Test 1: Examples 1 to 6, Comparative Example 1] According to the formulations shown in Tables 3 and 4, the ingredients were mixed and pressed using a hydraulic tablet press to obtain tablets (1.9 g / tablet). The obtained tablets were used to evaluate the oral bacterial flora-improving effect according to the following method. The results are shown in Tables 3 and 4.

[0057] Evaluation of the effect of improving oral flora 1) Calculation of the proportion of each bacteria Six subjects were asked to take each tablet three times a day (one tablet per dose) for three days, and the proportion of bacteria in stimulated saliva before and after ingestion was compared. The designated commercially available toothpaste and toothbrush were used from one week before tablet ingestion until the end of the test period to eliminate the influence of oral hygiene activities other than tablet ingestion. Stimulated saliva was collected by chewing commercially available paraffin wax gum for three minutes, and leaking saliva was spit out into a plastic container at any time. After collection, the saliva was promptly stored in a freezer at -20°C.

[0058] Next, 500 μL of stimulated saliva was collected after storage, and genomic DNA was extracted using a PureLink Microbiome DNA Purification Kit (Thermo Fisher). The ratio of each bacterium was calculated by real-time PCR using a Taqman probe. The primers, Taqman probes, and real-time PCR reaction conditions used are shown in Tables 1 and 2.

[0059]

[0060]

[0061] 2) Calculation of the relative increase rate of each bacterium and the improvement rate of bacterial flora For the abundance rate (%) of each bacterium, a calibration curve was first prepared using a PCR product with a known copy number as a standard, and then the copy number of the rRNA 16S gene of each bacterium was calculated and calculated using the following formula: Abundance rate (%) of each bacterium = (copy number of each bacterium) / (total bacterial copy number) × 100 Furthermore, the relative increase rate of each bacterium was calculated using the following formula: Relative increase rate (%) of each bacterium = (abundance rate of each bacterium after 3 days of intake) / (abundance rate of each bacterium before intake) × 100 Improvement rate of bacterial flora = (relative increase rate of genus Neisseria + relative increase rate of genus Roxas) / (relative increase rate of genus Prevotella + relative increase rate of genus Veillonella)

[0062]

[0063]

[0064] [Test 2: Examples 7 to 29, Comparative Examples 2 to 5] Tablets (1.5 g / tablet) were obtained in the same manner as in Example 1 according to the formulations shown in Tables 5 to 7, and measurements and evaluations were then carried out according to the methods described below. The results are shown in Tables 5 to 7. Each tablet was taken so that the nitrate intake was constant (11 mg / tablet), taking into account the nitric acid content of component (A) and the nitric acid equivalent amount of component (A). However, in the Comparative Example only, the nitrate intake was 0 mg / tablet.

[0065] <<Nitrate Residuals in the Oral Cavity>> The obtained tablet was taken into the oral cavity, and 5 minutes after ingestion, 10 mL of ion-exchanged water was gargled for 10 seconds and then expelled to collect the expelled liquid. Next, the nitric acid concentration contained in the obtained expelled liquid was measured using a simple measuring device Reflectoquant (registered trademark, manufactured by Merck), and the nitrate residuals were evaluated based on the measured values ​​according to the following criteria: A: 40 mg / L or more B: 30 mg / L or more but less than 40 mg / L C: 20 mg / L or more but less than 30 mg / L D: 10 mg / L or more but less than 20 mg / L E: Less than 10 mg / L

[0066] <<Tableting ability>> When each tablet was formed using a hydraulic tablet press, the degree of adhesion to the punches and the degree of catching during tableting were checked after five consecutive tableting attempts, and the tableting ability was evaluated according to the following criteria: 5: No adhesion to the punches, and no catching during tableting 4: Almost no adhesion to the punches, and almost no catching during tableting 3: Almost no adhesion to the punches, but some catching during tableting 2: Some adhesion to the punches, and some catching during tableting 1: Some adhesion to the punches, and some catching during tableting

[0067] <Evaluation of discoloration inhibition after storage> The obtained tablets were placed in an aluminum pouch, sealed with a heat sealer, and then stored in a constant temperature storage cabinet at 5°C and 60°C for 7 days. Next, the b value of each tablet after storage was measured using a Konica Minolta color difference meter, and the color change (Δb) value was calculated using the following formula, which was used as an index for evaluating discoloration inhibition. Note that the smaller the obtained color change (Δb) value, the better the discoloration inhibition effect can be evaluated. Color change after storage (Δb) = (b value of product stored at 60°C) - (b value of product stored at 5°C)

[0068] <<Change in flavor after storage>> In the same manner as in the evaluation of discoloration inhibition after storage, each tablet was stored at 5°C and 60°C, and then taken into the mouth and thoroughly licked around in the mouth with the tongue. The flavor was evaluated according to the following criteria: 5: No difference in flavor between the sample stored at 60°C and the sample stored at 5°C 4: Almost no difference in flavor between the sample stored at 60°C and the sample stored at 5°C 3: Slight difference in flavor between the sample stored at 60°C and the sample stored at 5°C 2: Clear difference in flavor between the sample stored at 60°C and the sample stored at 5°C 1: Drastic difference in flavor between the sample stored at 60°C and the sample stored at 5°C

[0069] <<Texture>> The obtained tablet was taken into the mouth and licked around in the mouth with the tongue for 5 minutes after ingestion, and the texture after that was evaluated according to the following criteria: 5: Very good texture on the tongue, comfortable texture 4: Good texture on the tongue 3: Good texture on the tongue, but some crumbly texture 2: Crumbly texture, not good texture on the tongue 1: Very crumbly texture, poor texture on the tongue

[0070]

[0071]

[0072]

[0073] [Test 3: Example 30, Comparative Example 6] Tablets (1.5 g / tablet) were obtained in the same manner as in Example 1 according to the formulations shown in Table 8. Then, a panel of 20 healthy oral subjects performed measurements and evaluations according to the methods described below, and the average values ​​were used as the results. The results are shown in Table 8.

[0074] <<Evaluation in Clinical Tests>> First, stimulated saliva was collected in a clinical test, and the gingival index (GI), bleeding site count (BOP), and plaque volume (DI) were measured and used as initial values. Details of each measurement method are as follows: GI: The degree of gingival swelling and bleeding was visually determined. Normal gingiva was assigned a score of 0, mild inflammation with no bleeding was assigned a score of 1, moderate inflammation was assigned a score of 2, and severe inflammation was assigned a score of 3. The sum of the measurements for each panelist was divided by the number of measurement sites to calculate the average value, which was used as the GI value. BOP: After inserting a periodontal pocket probe into the periodontal pocket, the presence or absence of temporary bleeding from the periodontal pocket was visually determined. The number of bleeding sites was used as the BOP value. DI: Visually determined as 0 for no plaque or staining, 1 for plaque adhesion on less than 1 / 3 of the tooth surface, 2 for plaque adhesion on 1 / 3 to 2 / 3 of the tooth surface, and 3 for plaque adhesion on 2 / 3 or more of the tooth surface. The total of the measured values ​​for each panelist was divided by the number of measurement sites to calculate the average value, which was used as the DI value.

[0075] Next, the teeth were cleaned by a dental professional, and the time immediately after the tooth cleaning was designated as the start of the following test period A and test period B. The subjects were required to use a designated commercially available toothpaste from two weeks before the tooth cleaning by the dental professional until the end of the test period to eliminate the influence of different toothpastes. Test period A: 4 weeks after the start of the test Test period B: 8 weeks after the start of the test

[0076] Next, until the end of Test Period A and Test Period B, each tablet was taken three times a day (one tablet per dose), and stimulated saliva was collected through clinical tests at the end of each test period, and the gingival index (GI), number of bleeding sites (BOP), and amount of plaque (DI) were measured. Based on the results obtained, the improvement rate of each test value (GI, BOP, DI) was calculated using the following formula: Improvement rate of each test value = 100 - (each test value for Period A or Period B / each test value before intake x 100)

[0077] <<Evaluation of the effect of improving oral flora>> In the same manner as in "Evaluation of the effect of improving oral flora" in Test 1, the proportion (%) of each bacterium present in the saliva upon stimulation, the relative increase rate of each bacterium, and the bacterial flora improvement ratio were determined.

[0078]

[0079] An example of a gummy formulation is shown in Table 9.

[0080]

[0081] An example of a cookie formulation is shown in Table 10.

[0082]

[0083] An example of a popsicle formulation is shown in Table 11.

[0084]

[0085] An example of a soft candy formulation is shown in Table 12.

[0086]

[0087] An example of a jelly formulation is shown in Table 13.

[0088]

[0089] An example of a powdered beverage formulation is shown in Table 14.

[0090]

[0091] An example of a chocolate formulation is shown in Table 15.

[0092]

[0093] An example of a gum formulation is shown in Table 16.

[0094]

Claims

1. A solid food containing the following ingredients (A) and (B): (A) a plant-derived powder containing nitrates; and (B) one or more salt compounds selected from organic acid salts (B1) and carbonate compounds (B2).

2. The solid food according to claim 1, wherein component (B2) is one or more selected from carbonates, bicarbonates, and sesquicarbonates.

3. The mass ratio of the nitric acid equivalent of component (A) to the content of component (B) ((A) 硝酸 3. The solid food according to claim 1, wherein the ratio (B) is 0.001 or more and 50 or less.

4. A solid food according to any one of claims 1 to 3, wherein component (B1) is one or more selected from the group consisting of citrate, gluconate, succinate, fumarate, lactate, malate, and tartrate.

5. A solid food according to any one of claims 1 to 4, further comprising one or more additives (C) selected from cellulose or its derivatives, starch or starch hydrolysates, silicon dioxide, fatty acid esters, fatty acid salts, monosaccharides, and disaccharides.

6. The mass ratio of the nitric acid equivalent of component (A) to the content of component (C) ((A) 硝酸 6. The solid food according to claim 5, wherein the ratio (C) is 0.005 or more and 20 or less.

7. A solid food according to any one of claims 1 to 6, wherein component (A) is a powder derived from one or more plants selected from the group consisting of young sweet potato leaves, kale, barley, celery, Japanese mustard spinach, parsley, spinach, radish, beetroot, broccoli, burdock, and aloe.

8. A solid food according to any one of claims 1 to 7, wherein the content of nitrate in component (A) is 0.01% by mass or more and 40% by mass or less.

9. A solid food according to any one of claims 1 to 8, further comprising a sugar alcohol (D).

10. A solid food product according to any one of claims 1 to 9 for application after dental professional cleaning of the teeth.