Oral composition

Abstract

The present invention provides an oral composition that suppresses acrid flavors derived from ornithine.　Provided is an oral composition containing the following components (A) and (B): (A) 30-80 mass% of ornithine; and (B) an aromatic ketone. The mass ratio [(B) / (A)] of component (A) and component (B) is 1.7×10-8 to 1.0×10-4.

Description

Oral Composition

[0001] The present invention relates to oral compositions.

[0002] Ornithine is a basic amino acid that plays an important role in metabolism as a member of the urea cycle in higher animals, and has been reported to have various effects such as improving liver function, fatigue, and sleep (see, for example, Patent Document 1).

[0003] On the other hand, aromatic ketones, such as acetophenone, are generally known to emit a fragrant odor and are used as fragrance components in perfumes, as well as in the synthesis of pharmaceuticals and as photosensitizers.

[0004] (Patent Document 1) JP 2011-132174 A

[0005] The present invention relates to the following 1) to 3): 1) A composition containing the following components (A) and (B): (A) 30 to 80 mass % of ornithine, and (B) an aromatic ketone, wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 x 10 -8 ~1.0 x 10 -4 2) An agent for suppressing the bitterness of ornithine, the agent comprising an aromatic ketone as an active ingredient. 3) Amount of (A) ornithine and (B) aromatic ketone in an amount of 1.7 x 10 -8 ~1.0 x 10 -4 A method for suppressing the bitterness of ornithine by allowing them to coexist in a mass ratio of [(B) / (A)]. Detailed Description of the Invention

[0006] The present inventors attempted to develop an oral composition containing ornithine, which is expected to be used as a functional oral material, and found that there was a problem in that the astringent taste derived from ornithine was felt upon ingestion. Here, in this specification, "astringent taste" refers to the astringent oral sensation that remains in the mouth when held in the mouth. Therefore, the present invention relates to providing an oral composition containing ornithine, in which the astringent taste derived from ornithine is suppressed.

[0007] The present inventors have unexpectedly found that the bitterness derived from ornithine can be suppressed by incorporating an aromatic ketone in a specific ratio relative to ornithine.

[0008] According to the present invention, it is possible to provide an oral composition containing ornithine in which the bitter taste derived from ornithine is suppressed.

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

[0010] Examples of ornithine salts include acid addition salts, metal salts, ammonium salts, organic amine addition salts, and amino acid addition salts. Examples of acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, and phosphate, and organic acid 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 salts of ammonium and tetramethylammonium. Examples of organic amine addition salts include salts of morpholine and piperidine. Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, and glutamic acid. Of these, sodium salt and hydrochloride are preferred. The free form of ornithine and its salts can be contained singly or in combination of two or more.

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

[0012] The content of component (A) in the oral composition of the present invention is 30 to 80% by mass, but from the viewpoint of more easily enjoying the effects of the present invention, it is preferably 31% by mass or more, more preferably 33% by mass or more, even more preferably 35% by mass or more, and even more preferably 40% by mass or more. Also, from the viewpoint of more easily enjoying the effects of the present invention, it is preferably 70% by mass or less, more preferably 65% ​​by mass or less, even more preferably 60% by mass or less, and even more preferably 55% by mass or less. The content of component (A) in the oral composition of the present invention is 30 to 80% by mass, preferably 31 to 70% by mass, more preferably 33 to 65% by mass, even more preferably 33 to 60% by mass, even more preferably 35 to 60% by mass, even more preferably 35 to 55% by mass, and even more preferably 40 to 55% by mass. When component (A) is in the form of a salt, the content of component (A) is expressed in terms of free ornithine. The content of component (A) can be measured by an analytical method suitable for the conditions of the measurement sample among commonly known measurement methods. Specific examples include the methods described in the Examples below. In the present invention, the sample may be subjected to appropriate treatment as needed, such as freeze-drying the sample to make it compatible with the detection range of the device, or removing impurities from the sample to make it compatible with the separation ability of the device.

[0013] The oral composition of the present invention contains an aromatic ketone as component (B). As used herein, "aromatic ketone" refers to a ketone having an aromatic ring. Examples of aromatic ketones include acetophenone, raspberry ketone, and zingerone. Of these, from the viewpoint of suppressing the bitterness of component (A), acetophenone and raspberry ketone are preferred, and acetophenone is more preferred. The aromatic ketone may be contained alone or in combination of two or more.

[0014] Component (B) may be a commercially available reagent or may be contained in the form of a plant extract containing component (B). It can also be synthesized by organic synthesis. The plant may be selected appropriately within the scope of the present invention, as long as it contains component (B) and is commonly used in the fields of food, beverage, or pharmaceuticals. The extraction method and extraction conditions are not particularly limited, and known methods can be used.

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

[0016] The oral composition of the present invention has a mass ratio of component (A) to component (B) [(B) / (A)] of 1.7 × 10 -8 ~1.0 x 10 -4 However, from the viewpoint of suppressing the bitterness of component (A), 1.8 × 10 -8 More than 4.0 × 10 -8 More preferably, 30 × 10 -8 More preferably, 100×10 -8 More preferably, from the viewpoint of flavor, 0.5 × 10 -4 Preferably, it is less than 0.1 × 10 -4More preferably, 0.05×10 or less -4 More preferably, 0.018 x 10 -4 In the present invention, the mass ratio of component (A) to component (B) [(B) / (A)] is preferably 1.8 × 10 -8 ~0.5 x 10 -4 and more preferably 1.8 × 10 -8 ~0.1 × 10 -4 and more preferably 1.8 × 10 -8 ~0.05 x 10 -4 and even more preferably 4.0 × 10 -8 ~0.05 x 10 -4 and even more preferably 30×10 -8 ~0.05 x 10 -4 and even more preferably 100×10 -8 ~0.018 × 10 -4 is.

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

[0018] The content of component (C) in the oral composition of the present invention can be appropriately set within a range that does not impair the objectives of the present invention. From the viewpoint of suppressing the bitterness of component (A), it is preferably 1.0% by mass or more, more preferably 3.0% by mass or more, even more preferably 5.0% by mass or more, and even more preferably 7.0% by mass or more. From the viewpoint of product properties, it is preferably 45% by mass or less, more preferably 40% by mass or less, even more preferably 35% by mass or less, and even more preferably 28% by mass or less. The content of component (C) in the oral composition of the present invention is preferably 1.0 to 45% by mass, more preferably 3.0 to 40% by mass, even more preferably 3.0 to 35% by mass, even more preferably 5.0 to 35% by mass, even more preferably 5 to 28% by mass, and even more preferably 7 to 28% by mass. The sugar alcohol can be analyzed by liquid chromatography. Specific examples include the methods described in the Examples below. During measurement, the sample may be subjected to pretreatment such as changing the dilution ratio appropriately or removing impurities from the sample, in order to adapt it to the detection range of the device, if necessary.

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

[0020] In addition, the mass ratio of component (B) to component (C) [(C) / (B)] in the oral composition of the present invention is 0.001 × 10 7 More preferably, 0.005 × 10 7 More preferably, 0.01 × 10 7The above is more preferable, and from the viewpoint of suppressing bitterness, 9.0 × 10 7 Preferably, the value is 6.0 x 10 7 More preferably, 4.5 x 10 7 In the present invention, the mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.001×10 7 ~9.0 x 10 7 and more preferably 0.005 × 10 7 ~6.0 x 10 7 and more preferably 0.01 × 10 7 ~4.5 x 10 7 is.

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

[0022] Lysine includes free lysine, salt lysine, and mixtures thereof. Lysine may be in the L-, D-, or DL-form, or a mixture thereof. Examples of lysine salts include the same salts as ornithine salts. From the viewpoint of suppressing the bitterness of component (A), the content of component (E) (in terms of free form) in the oral composition of the present invention is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, even more preferably 1.5% by mass or less, even more preferably 0.4% by mass or less, and even more preferably substantially absent.

[0023] Examples of cellulose include crystalline cellulose and powdered cellulose. From the viewpoint of suppressing the bitterness of component (A), the content of component (F) in the oral composition of the present invention is preferably 40% by mass or less, more preferably 25% by mass or less, even more preferably 15% by mass or less, even more preferably 8% by mass or less, and even more preferably substantially absent. The contents of components (D), (E) and (F) in the oral composition of the present invention can be measured by an analytical method suitable for the conditions of the measurement sample among commonly known measurement methods, specifically the methods described below. Note that, during measurement, the sample may be subjected to pretreatment such as changing the dilution ratio appropriately or removing impurities from the sample, as necessary, to adapt it to the detection range of the device.

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

[0025] As used herein, the term "oral composition" refers to a substance that is unlikely to be harmful to human health and that is primarily taken orally in normal social life, and is not limited to administrative classifications such as food, medicine, quasi-drug, etc. Therefore, the oral composition of the present invention refers to a wide range of foods and beverages or their raw materials that constitute orally ingested general foods, health foods (functional foods and beverages), health functional foods (foods for specified health uses, foods with nutrient functions, foods with functional claims), quasi-drugs, medicines, etc.

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

[0027] The solid oral composition of the present invention can be made into a solid product that can be orally ingested as is. Its form can be, for example, various forms such as powder, granules, tablets, rods, plates, and blocks. The solid content of 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 the solid content is not particularly limited, and it may be 100% by mass. Herein, the term "solid content" refers to the mass of the residue remaining after drying a sample in an electric thermostatic dryer at 105°C for 3 hours and removing volatile substances.

[0028] Examples of the solid oral composition of the present invention include solid foods, pharmaceuticals, and quasi-drugs. Specific examples include confectioneries such as candy, candy, gum, chocolate, cookies, and bread; health, beauty, and nutritional supplements such as supplements (powder, granules, tablets, capsules, etc.); capsules (including soft capsules); tablets (including chewable tablets, divided tablets, etc.); granules, powders, pills, and lozenges. Of these, supplements, capsules, and tablets are preferred as solid oral compositions.

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

[0030] As the carrier, an excipient is preferably used. From the viewpoint of product properties, dextrin is preferred as the excipient. Dextrin has a molecular structure in which sugars are polymerized through glycosidic bonds. Examples of sugar bonding methods include α-1,4 bonds, α-1,6 bonds, β-1,2 bonds, β-1,3 bonds, β-1,4 bonds, and β-1,6 bonds. A single bonding method or two or more bonding methods may be used, but dextrin without a cyclic structure is more preferred. When the bonding method is a chain-like structure only dextrin, the DE value of the dextrin is preferably 1 or more, more preferably 2 or more. It is also preferably 30 or less, more preferably 25 or less, and even more preferably 21 or less. The dextrose equivalent (DE) value is the ratio of reducing sugars measured as glucose to the total solid content of the starch hydrolyzate, and serves as an indicator of the degree of decomposition of the starch hydrolyzate. The dextrose equivalent (DE) value can be measured by the Willstaedter-Schudel method.

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

[0032] The solid oral composition of the present invention may also be made into an instant beverage composition. As used herein, the term "instant beverage composition" refers to a composition that is diluted with a liquid according to a prescribed method of use and orally ingested as a reconstituted beverage. The liquid is not particularly limited as long as it can be reconstituted into a beverage, and examples include water, carbonated water, milk, soy milk, etc., and the temperature of the liquid does not matter. The dilution ratio may be determined according to the prescribed method of use, but is typically 30 to 800 times by weight, preferably 80 to 600 times by weight.

[0033] The solid oral composition of the present invention can be produced by conventional methods, and any suitable method can be employed. For example, it can be produced by mixing component (A) and component (B), and optionally other components, so that the content of component (A) and the mass ratio of component (A) to component (B) [(B) / (A)] are within the above-mentioned ranges. The order of mixing component (A) and component (B) is not particularly limited; one may be added to the other, or both may be added simultaneously. Suitable mixing methods, such as stirring and shaking, can be employed, but a mixing device can also be used. The mixing method of the mixing device can be either a rotating container type or a fixed container type. Examples of rotating container types that can be used include a horizontal cylindrical type, a V-type, a double-cone type, and a cube type. Examples of fixed container types that can be used include a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, and a Phillips blender.

[0034] The solid oral composition of the present invention may be granulated by a known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation, and powder coating granulation. Granulation conditions can be appropriately selected depending on the granulation method. When forming tablets, either wet tableting or dry tableting may be used, and a known compression molding machine can be used.

[0035] The solid oral composition of the present invention can be filled into a package. Examples of the package include bottles, cans, box-shaped containers, stick-shaped packages, and pillow-shaped packages. A commercially available filling machine may be used to fill the solid oral composition of the present invention into a package. The solid oral composition of the present invention can be packaged, for example, in single-serving portions. In the case of an instant beverage composition, it can be, for example, a bottle or the like in which a cupful is measured out with a spoon or the like, a cup-type containing a single serving, or a stick-type package in which each cupful is individually packaged. The container and packaging may be filled with nitrogen gas, and packaging with low oxygen permeability is preferred in terms of maintaining quality.

[0036] The form of the liquid oral composition of the present invention is not particularly limited as long as it has fluidity at room temperature (20°C ± 15°C), and examples thereof include liquid, concentrated liquid, gel, and jelly forms.

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

[0038] Among these, RTD beverage compositions are preferred as liquid oral compositions. Examples of the form of RTD beverage compositions include liquid, concentrated liquid, gel, and jelly. When the form is concentrated liquid, gel, or jelly, the beverage composition may be drawn through a spout or straw attached to the container, and the solids concentration is not particularly limited.

[0039] From the viewpoint of flavor, the pH (20°C) of the RTD beverage composition is preferably 3.0 or higher, more preferably 3.5 or higher, even more preferably 4 or higher, and preferably 7 or lower, more preferably 6.5 or lower, even more preferably 6 or lower. The pH is measured with a pH meter at a temperature adjusted to 20°C.

[0040] The RTD beverage composition may be either a non-alcoholic beverage or an alcoholic beverage. In this specification, the term "non-alcoholic beverage" refers to a beverage with an alcohol concentration of less than 1% (v / v), including beverages containing no alcohol at all and beverages with an alcohol concentration of 0.00% (v / v). In this specification, "alcohol" refers to ethanol unless otherwise specified. Examples of non-alcoholic beverages include tea beverages, coffee beverages, carbonated beverages, fruit juice beverages, vegetable beverages, 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, happoshu (low-malt beer), whiskey, brandy, shochu, rum, gin, and liqueurs.

[0041] The RTD beverage composition may be packaged in a container. The container is not particularly limited as long as it is a common packaging container, and examples thereof include molded containers primarily made of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, and the like.

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

[0043] The liquid oral composition of the present invention can be produced by conventional methods, and any suitable method can be used. For example, it can be produced by mixing component (A) and component (B), and optionally other components, with a liquid so that the content of component (A) and the mass ratio of component (A) to component (B) [(B) / (A)] are within the above ranges. The order of mixing 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 important.

[0044] [Ornithine bitterness suppressant and bitterness suppression method] The bitterness suppressant and bitterness suppression method of the present invention contain (B) aromatic ketone as an active ingredient, and are exclusively used to suppress the bitterness of (A) ornithine. The bitterness suppressant of the present invention can be prepared by allowing (A) ornithine and (B) aromatic ketone to coexist, and in this case, from the viewpoint of bitterness suppression, the mass ratio of (A) ornithine to (B) aromatic ketone [(B) / (A)] is 1.7 x 10 -8 ~1.0 x 10 -4 In the method for suppressing astringency of the present invention, it is sufficient to cause (A) ornithine and (B) aromatic ketone to coexist, and in this case, from the viewpoint of suppressing astringency, the mass ratio of (A) ornithine to (B) aromatic ketone [(B) / (A)] is preferably 1.7 × 10 -8 ~1.0 x 10 -4 The specific structures of (A) ornithine and (B) aromatic ketone and the mass ratio [(B) / (A)] are as explained above.

[0045] Furthermore, the astringency suppressant 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 are orally ingestible, and may be liquid or solid. Examples include foods and beverages, pharmaceuticals, and quasi-drugs containing component (A). Among these, foods and beverages are preferred. Examples of foods and beverages include solid foods containing component (A), or beverages or instant beverages containing component (A). Foods and beverages can be manufactured according to conventional methods depending on the type of food and beverage. The dosage form of pharmaceuticals and quasi-drugs is not particularly limited, and examples include oral administration formulations, such as liquids and syrups. Known additives can be incorporated during formulation. Pharmaceuticals and quasi-drugs can be manufactured according to conventional methods. The respective contents and mass ratios [(B) / (A)] of components (A) and (B) in the oral product are as described above.

[0046] In relation to the above-described embodiment, the present invention further discloses the following aspects.

[0047] <1> The composition contains the following components (A) and (B): (A) 30 to 80% by mass of ornithine; and (B) an aromatic ketone, wherein the mass ratio of the component (A) to the component (B) [(B) / (A)] is 1.7 × 10 -8 ~1.0 x 10 -4 An oral composition comprising:

[0048] <2> The oral composition according to <1>, wherein the content of component (A) ornithine is preferably 31% by mass or more, more preferably 33% by mass or more, even more preferably 35% by mass or more, still more preferably 40% by mass or more, and preferably 70% by mass or less, more preferably 65% ​​by mass or less, even more preferably 60% by mass or less, and still more preferably 55% by mass or less. <3> The oral composition according to <1>, wherein the content of component (A) ornithine is preferably 31 to 70% by mass, more preferably 33 to 65% by mass, even more preferably 33 to 60% by mass, still more preferably 35 to 60% by mass, even more preferably 35 to 55% by mass, and still more preferably 40 to 55% by mass. <4> The oral composition according to any one of <1> to <3>, wherein component (B) is preferably one or more selected from acetophenone, raspberry ketone, and zingerone. <5> The oral composition according to any one of <1> to <3>, wherein component (B) preferably contains one or more selected from the group consisting of acetophenone, raspberry ketone, and zingerone. <6> The oral composition according to any one of <1> to <5>, wherein the content of component (B) is preferably 6.0 ppb by mass or more, more preferably 25 ppb by mass or more, even more preferably 80 ppb by mass or more, still more preferably 400 ppb by mass or more, and is preferably 2000 ppb by mass or less, more preferably 1500 ppb by mass or less, even more preferably 1200 ppb by mass or less, and still more preferably 800 ppb by mass or less. <7> The oral composition according to any one of <1> to <5>, wherein the content of component (B) is preferably 6.0 to 2,000 ppb by mass, more preferably 6.0 to 1,500 ppb by mass, even more preferably 6.0 to 1,200 ppb by mass, still more preferably 25 to 1,200 ppb by mass, still more preferably 80 to 1,200 ppb by mass, and still more preferably 400 to 800 ppb by mass. <8> The mass ratio of component (A) to component (B) [(B) / (A)] is preferably 1.8 x 10 -8 More preferably, 4.0 × 10 -8 More preferably, 30×10 -8 More preferably, 100×10 -8or more, and preferably 0.5 × 10 -4 or less, more preferably 0.1 × 10 -4 More preferably, 0.05 × 10 -4 More preferably, 0.018×10 -4 The composition for oral administration according to any one of <1> to <7>, wherein: <9> the mass ratio of component (A) to component (B) [(B) / (A)] is preferably 1.8 × 10 -8 ~0.5 x 10 -4 and more preferably 1.8 × 10 -8 ~0.1 × 10 -4 and more preferably 1.8 × 10 -8 ~0.05 x 10 -4 and even more preferably 4.0 × 10 -8 ~0.05 x 10 -4 and even more preferably 30×10 -8 ~0.05 x 10 -4 and even more preferably 100×10 -8 ~0.018 × 10 -4The oral composition according to any one of <1> to <7>, wherein the component (C) is a sugar alcohol. <10> The oral composition according to any one of <1> to <9>, further comprising a sugar alcohol as component (C). <11> The oral composition according to <10>, wherein component (C) is preferably one or more selected from the group consisting of maltitol, erythritol, xylitol, sorbitol, mannitol, lactitol, trehalose, and reduced palatinose. <12> The oral composition according to <10> or <11>, wherein the content of component (C) is preferably 1.0% by mass or more, more preferably 3.0% by mass or more, even more preferably 5.0% by mass or more, still more preferably 7.0% by mass or more, and preferably 45% by mass or less, more preferably 40% by mass or less, even more preferably 35% by mass or less, and still more preferably 28% by mass or less. <13> The oral composition according to <10> or <11>, wherein the content of component (C) is preferably 1.0 to 45% by mass, more preferably 3.0 to 40% by mass, even more preferably 3.0 to 35% by mass, still more preferably 5.0 to 35% by mass, still more preferably 5 to 28% by mass, and still more preferably 7 to 28% by mass. <14> The oral composition according to any of <10> to <13>, wherein the mass ratio of component (A) to component (C) [(C) / (A)] is preferably 0.015 or more, more preferably 0.05 or more, even more preferably 0.1 or more, still more preferably 0.15 or more, and preferably 1.5 or less, more preferably 1.2 or less, even more preferably 0.9 or less, and still more preferably 0.5 or less. <15> The oral composition according to any one of <10> to <13>, wherein the mass ratio of component (A) to component (C) [(C) / (A)] is preferably 0.015 to 1.5, more preferably 0.05 to 1.2, even more preferably 0.1 to 0.9, and still more preferably 0.15 to 0.5. <16> The mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.001 x 10 7 or more, more preferably 0.005 × 10 7 More preferably, 0.01 × 10 7 or more, and preferably 9.0 × 10 7 or less, more preferably 6.0 × 10 7More preferably, 4.5 × 10 7 <17> The composition for oral administration according to any one of <10> to <15>, wherein the mass ratio of component (B) to component (C) [(C) / (B)] is preferably 0.001 × 10 7 ~9.0 x 10 7 and more preferably 0.005 × 10 7 ~6.0 x 10 7 and more preferably 0.01 × 10 7 ~4.5 x 10 7 The oral composition according to any one of <10> to <15>, wherein the content of component (D) vitamin B1 is preferably 0.2% by mass or less, more preferably 0.1% by mass or less, even more preferably 0.07% by mass or less, still more preferably 0.04% by mass or less, and even more preferably substantially free of it. <19> The oral composition according to any one of <1> to <18>, wherein the content of component (E) lysine (in terms of free form) is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, even more preferably 1.5% by mass or less, still more preferably 0.4% by mass or less, and even more preferably substantially free of it. <20> The oral composition according to any one of <1> to <19>, wherein the content of component (F) cellulose is preferably 40% by mass or less, more preferably 25% by mass or less, even more preferably 15% by mass or less, still more preferably 8% by mass or less, and even more preferably substantially free of it. <21> The oral composition according to any one of <1> to <20>, which is a solid oral composition. <22> The oral composition according to <21>, which is in the form of powder, granules, tablets, bars, plates, or blocks. <23> The oral composition according to <21> or <22>, which is an instant drink composition. <24> The oral composition according to any one of <1> to <20>, which is a liquid oral composition. <25> The oral composition according to <24>, which is in the form of liquid, concentrated liquid, gel, or jelly.

[0049] <26> A composition comprising the following components (A), (B), and (C): (A) 30 to 80% by mass of ornithine, (B) an aromatic ketone, and (C) a sugar alcohol, wherein the mass ratio of the components (A) to (B) [(B) / (A)] is 1.7 x 10 -8 ~1.0 x 10 -4 A solid oral composition comprising acetophenone as component (B), and a mass ratio of component (B) to component (C) [(C) / (B)] of 0.005×10 7 ~6.0 x 10 7 <27> A solid oral composition comprising the following components (A), (B), and (C): (A) 30 to 80% by mass of ornithine, (B) an aromatic ketone, and (C) a sugar alcohol, wherein the mass ratio of the component (A) to the component (B) [(B) / (A)] is 1.7 x 10 -8 ~1.0 x 10 -4 A solid oral composition comprising maltitol as component (C), and a mass ratio of component (B) to component (C) [(C) / (B)] of 0.005×10 7 ~6.0 x 10 7 <28> A solid oral composition comprising the following components (A), (B), and (C): (A) 30 to 80% by mass of ornithine, (B) an aromatic ketone, and (C) a sugar alcohol, wherein the mass ratio of the component (A) to the component (B) [(B) / (A)] is 1.7 x 10 -8 ~1.0 x 10 -4 A solid oral composition comprising acetophenone as component (B) and maltitol as component (C), wherein the mass ratio of component (B) to component (C) [(C) / (B)] is 0.005×10 7 ~6.0 x 10 7 A solid oral composition comprising:

[0050] <29> An agent for suppressing the bitterness of ornithine, comprising an aromatic ketone as an active ingredient. <30> Use of an aromatic ketone for suppressing the bitterness of ornithine. <31> An aromatic ketone used for suppressing the bitterness of ornithine. <32> (A) ornithine with (B) aromatic ketone at 1.7 x 10 -8 ~1.0 x 10 -4 A method for suppressing the bitterness of ornithine by allowing them to coexist in a mass ratio of [(B) / (A)].

[0051] (1) Analysis of Ornithine and Lysine 1 g of test sample was dissolved in 25 mL of 10% by weight sulfosalicylic acid solution and shaken for 20 minutes. The pH was then adjusted to 2.2 with 3 M sodium hydroxide solution, and a pH 2.2 sodium citrate buffer solution was added to bring the volume to 100 mL. After filtration, the solution was diluted 1000-fold with the sodium citrate buffer solution and subjected to automated amino acid analysis. <Automated Amino Acid Analyzer Operating Conditions> Model: LA8080 High-Speed ​​Amino Acid Analyzer (Hitachi High-Tech Science Corporation) Column: Hitachi Custom Ion Exchange Resin, φ4.6 mm x 60 mm (Hitachi High-Tech Science Corporation) Mobile Phase: Protein Hydrolysate Analysis Buffer PH KANTO (PH-1 to PH-4, PH-RG) Reaction Solution: Hitachi Ninhydrin Coloring Solution Kit (Fujifilm Wako Pure Chemical Industries, Ltd.) Flow Rate: Mobile Phase 0.40 mL / min. , reaction solution 0.35 mL / min. Measurement wavelength: 570 nm

[0052] (2) Analysis of Acetophenone and Raspberry Ketone The test sample was dissolved in ion-exchanged water to prepare the analytical sample. The dilution ratio was adjusted appropriately depending on the aromatic ketone concentration of the test sample. For example, in Examples 1 and 7, the powder composition was dissolved in ion-exchanged water to a concentration of 10% by mass, while in Examples 4 and 10, the powder composition was dissolved in ion-exchanged water to a concentration of 0.1% by mass. 10 mL of the analytical sample was placed in a GC headspace vial (20 mL), and 3 g of sodium chloride was added. The vial was sealed with a stirrer and stirred for 30 minutes to adsorb the components onto an SPME fiber (Sigma-Aldrich, 50 / 30 μm, DVB / CAR / PDMS). After adsorption, the SPME fiber was heated and desorbed at the inlet, followed by GC / MS measurement. The analytical instrument used was an Agilent 6890N / 5975C (Agilent Technologies). The analytical conditions were as follows: Column: VF-WAX (length 60 m, internal diameter 0.25 mm, film thickness 0.25 μm) 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) Injection port temperature: 240°C Injection method: Splitless Detector: MS Ion source temperature: 240°C Ionization method: EI (70 eV) Acetophenone was quantified using the peak area of ​​the ion at m / z 105, and raspberry ketone was quantified using the peak area of ​​the ion at m / z 107, using the standard addition method in which a standard solution of acetophenone or raspberry ketone of known concentration was added to the sample.

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

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

[0055] (5) Cellulose Analysis 0.5-10 g of effervescent oral tablets were collected in a 250 mL centrifuge tube, and 85 mL of 0.05% sodium chloride aqueous solution was added. The mixture was heated in a boiling water bath for 30 minutes and then rapidly cooled. 5 mL of pancreatin solution was added to the cooled solution, and the mixture was incubated at pH 6.5 and 40°C for 16 hours. The incubation solution was centrifuged, and the solid was collected using filter paper (ADVANTEC 101). 50 mL of 5% sulfuric acid aqueous solution was added to the collected residue, and the mixture was left in a boiling water bath for 2.5 hours. The solution was then suction-filtered using a glass filter (1G3), and the residue was washed with acetone and diethyl ether. 30 mL of 72% sulfuric acid was added to the washed solid, and the mixture was left in a refrigerator at 5°C for at least 24 hours. Then, the mixture was suction-filtered, and the glucose content in the filtrate was measured using the phenol-sulfuric acid method to quantify the cellulose content.

[0056] Examples 1 to 14 and Comparative Example 1 The components shown in Table 1 were uniformly mixed to obtain powdered oral compositions. The obtained powdered oral compositions were analyzed and subjected to a sensory evaluation. The results are shown in Table 1. The ornithine content (free form equivalent) in the ornithine reagent (ornithine hydrochloride, manufactured by Tokyo Chemical Industry Co., Ltd.; the same applies hereinafter) was 78.5% by mass, and the acetophenone content was 10 ppb.

[0057] [Sensory Evaluation] A sensory test was conducted by four expert panelists to evaluate the "bitterness" experienced when ingesting 1 g of the powdered oral compositions obtained in each of the above Examples and Comparative Examples. The sensory test was conducted after each panelist agreed to use the following evaluation criteria for "bitterness." The average scores of the expert panelists were then calculated.

[0058] Criteria for evaluation of astringency: In terms of the intensity of the astringency derived from ornithine when the powdered oral composition is placed in the oral cavity, the powdered oral composition (ornithine content 50% by mass; corresponding to Comparative Example 1) consisting of only 63.7% by mass of ornithine reagent and dextrin (Sandec #100, manufactured by Sanwa Starch Co., Ltd., the same applies hereinafter) is given a rating of "1", and the powdered oral composition (ornithine content 38% by mass) consisting of only 48.4% by mass of ornithine reagent and dextrin is given a rating of "5", and a total of five evaluation standard samples are prepared and evaluated, with the ornithine concentration adjusted so that the astringency intensity is at equal intervals.The specific evaluation criteria are as follows: Rating 1: Astringency equivalent to 50% by mass of ornithine 2: Astringency equivalent to 47% by mass of ornithine 3: Astringency equivalent to 44% by mass of ornithine 4: Astringency equivalent to 41% by mass of ornithine 5: Astringency equivalent to 38% by mass of ornithine

[0059]

[0060] Examples 15-22 and Comparative Example 2 Powdered oral compositions having the compositions shown in Table 2 were obtained by the same procedure as in Example 1. Analysis and sensory evaluation were performed on each oral composition. The sensory evaluation was performed in the same manner as in Example 1, except that a powdered oral composition containing 44.6% by mass of ornithine reagent and dextrin alone (ornithine content: 35% by mass) was given a score of "1," a powdered oral composition containing 29.3% by mass of ornithine reagent and dextrin alone (ornithine content: 23% by mass) was given a score of "5," and a total of five evaluation standard samples were prepared and evaluated, in which the ornithine concentration was adjusted so that the bitterness intensity was evenly spaced. The specific evaluation criteria were as follows. The results are also shown in Table 2. Criteria for evaluating bitterness: Score 1: bitterness equivalent to 35% by mass of ornithine; 2: bitterness equivalent to 32% by mass of ornithine; 3: bitterness equivalent to 29% by mass of ornithine; 4: bitterness equivalent to 26% by mass of ornithine; 5: bitterness equivalent to 23% by mass of ornithine.

[0061]

[0062] Examples 23-28 and Comparative Example 3 Powdered oral compositions having the compositions shown in Table 3 were obtained by the same procedure as in Example 1. Analysis and sensory evaluation were performed on each oral composition. The sensory evaluation was performed in the same manner as in Example 1, except that a powdered oral composition consisting of 63.7% by weight of ornithine reagent, 10% by weight of maltitol, and dextrin (ornithine content 50% by weight; corresponding to Comparative Example 3) was given a score of "1," and a powdered oral composition consisting of 48.4% by weight of ornithine reagent, 10% by weight of maltitol, and dextrin (ornithine content 38% by weight) was given a score of "5." Furthermore, a total of five evaluation standard samples were prepared and evaluated, in which the ornithine concentration was adjusted so that the bitterness intensity was evenly spaced. Specific evaluation criteria were as follows. The results are also shown in Table 3. Criteria for evaluating bitterness: Score 1: bitterness equivalent to 50% by mass of ornithine; 2: bitterness equivalent to 47% by mass of ornithine; 3: bitterness equivalent to 44% by mass of ornithine; 4: bitterness equivalent to 41% by mass of ornithine; 5: bitterness equivalent to 38% by mass of ornithine.

[0063]

[0064] Examples 29 to 34 Powdered oral compositions having the compositions shown in Table 4 were obtained by the same procedure as in Example 1, except that the type of dextrin was changed. Analysis and sensory evaluation were carried out for each oral composition. The sensory evaluation was carried out in the same manner as in Example 1. The results are shown in Table 4.

[0065]

[0066] Examples 35 to 38 Powdered oral compositions having the compositions shown in Table 5 were obtained by the same procedure as in Example 1, except for changing the type of sugar alcohol. Analysis and sensory evaluation were carried out for each oral composition. The sensory evaluation was carried out in the same manner as in Example 1. The results are shown in Table 5. The results of Example 7 are also shown below.

[0067]

[0068] Examples 39 to 45 and Comparative Example 4 Powdered oral compositions having the compositions shown in Table 6 were obtained by the same procedure as in Example 1. Analysis and sensory evaluation were carried out for each oral composition. The sensory evaluation of Examples 39 to 41 was carried out in the same manner as in Example 1, and the sensory evaluation of Examples 42 to 45 and Comparative Example 4 was carried out in the same manner as in Example 15. The results are shown in Table 6. The results of Example 14 and Comparative Example 1 are also shown below.

[0069]

[0070] Example 46 and Comparative Example 5 Powdered oral compositions having the compositions shown in Table 7 were obtained by the same procedure as in Example 1. Analysis and sensory evaluation were performed on each oral composition. The sensory test was conducted by a panel of three experts to determine whether the "bitterness" experienced when 1 g of the powdered oral composition obtained in Example 46 was placed in the oral cavity and eaten was reduced compared to the "bitterness" experienced when 1 g of the powdered oral composition obtained in Comparative Example 5 was placed in the oral cavity and eaten. As a result, the oral composition of Example 46 exhibited a reduced astringency derived from ornithine compared to the oral composition of Comparative Example 5. Furthermore, the powdered oral composition of Example 46 had a perceived salty taste.

[0071]

[0072] Example 47 and Comparative Example 6 A powder mixture was prepared by uniformly mixing the ingredients shown in Table 8. Next, 10 parts by weight of water per 100 parts by weight of the powder mixture was kneaded until uniform distribution. The kneaded powder mixture was sieved through a wire mesh with a pore size of 22. The sieved material was spread out on a metal tray without overlapping and dried in a 55°C 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 resulting granular oral composition was analyzed and subjected to a sensory evaluation. The sensory evaluation was conducted by a panel of three experts to determine whether the bitterness experienced when ingesting 1 g of the granular oral composition obtained in Example 47 compared to the bitterness experienced when ingesting 1 g of the granular oral composition obtained in Comparative Example 6. As a result, the oral composition of Example 47 exhibited a reduced bitterness derived from ornithine compared to the oral composition of Comparative Example 6.

[0073]

[0074] Example 48 and Comparative Example 7 A powder mixture was prepared by uniformly mixing the components shown in Table 9. Next, the powder mixture was tableted under the following conditions to obtain a tablet-shaped oral composition (chewable tablet). Tablet press: Mini Press Kit CDM-5M (Riken Kiki Co., Ltd.) Particle weight: 400 mg Pestle diameter: φ10, R13 The obtained tablet-shaped oral composition was analyzed and subjected to a sensory evaluation. The sensory test was conducted by a panel of three experts to determine whether the "bitterness" experienced when the tablet-shaped oral composition obtained in Example 48 was chewed and eaten in the oral cavity was reduced compared to the "bitterness" experienced when the tablet-shaped oral composition obtained in Comparative Example 7 was chewed and eaten in the oral cavity. As a result, the oral composition of Example 48 exhibited a reduced ornithine-derived bitterness compared to the oral composition of Comparative Example 7.

[0075]

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

Claims

1. A composition comprising the following components (A) and (B): (A) 30 to 80% by mass of ornithine; and (B) an aromatic ketone, wherein the mass ratio of component (A) to component (B) [(B) / (A)] is 1.7 x 10 -8 ~1.0 x 10 -4 An oral composition comprising:

2. The oral composition according to claim 1, wherein component (B) contains one or more members selected from the group consisting of acetophenone, raspberry ketone and zingerone.

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

4. An oral composition according to any one of claims 1 to 3, wherein the content of (D) vitamin B1 is 0.2% by mass or less.

5. An oral composition according to any one of claims 1 to 4, wherein the content of (E) lysine is 3.0% by mass or less.

6. An oral composition according to any one of claims 1 to 5, wherein the content of (F) cellulose is 40% by mass or less.

7. An ornithine bitterness suppressant whose active ingredient is aromatic ketone.

8. (A) Ornithine to (B) Aromatic ketone 1.7 x 10 -8 ~1.0 x 10 -4 A method for suppressing the bitterness of ornithine by allowing them to coexist in a mass ratio of [(B) / (A)].

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