Oral composition

Abstract

The present invention provides an oral composition that suppresses off-flavors derived from ornithine.　Provided is an oral composition containing the following components (A) and (B): (A) 15 mass% to less than 30 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) 15% by mass or more but less than 30% 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 2) An ornithine off-taste suppressant containing an aromatic ketone as an active ingredient. 3) A composition for oral administration, comprising (A) ornithine and (B) an aromatic ketone in an amount of 1.7 x 10 -8 ~1.0 x 10 -4 A method for suppressing the unpleasant taste 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 an unpleasant off-taste similar to the umami characteristic of ornithine was felt upon ingestion. Therefore, the present invention relates to providing an oral composition containing ornithine, in which the off-taste derived from ornithine is suppressed.

[0007] The present inventors have unexpectedly found that the off-taste 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 off-taste derived from ornithine is suppressed.

[0009] 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 function, 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 15% by mass or more but less than 30% by mass. From the viewpoint of more easily enjoying the effects of the present invention, it is preferably 15.2% by mass or more, more preferably 15.4% by mass or more, and even more preferably 15.5% by mass or more. Similarly, from the viewpoint of more easily enjoying the effects of the present invention, it is preferably 29% by mass or less, more preferably 27% by mass or less, and even more preferably 25% by mass or less. The content of component (A) in the oral composition of the present invention is 15% by mass or more but less than 30% by mass, preferably 15.2 to 29% by mass, more preferably 15.4 to 27% by mass, and even more preferably 15.5 to 25% by mass. When component (A) is in the form of a salt, the content of component (A) is expressed as a value converted to free ornithine. The content of component (A) can be measured by a commonly known analytical method appropriate to the conditions of the measurement sample. Specific examples include the methods described in the Examples below. In the present invention, when performing measurements, the sample may be subjected to appropriate treatment as necessary, 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 off-flavor 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 off-flavor of component (A), the content is preferably 2.6 mass ppb or more, more preferably 10 mass ppb or more, even more preferably 70 mass ppb or more, and even more preferably 250 mass ppb or more. From the viewpoint of flavor, the content is preferably 5000 mass ppb or less, more preferably 3000 mass ppb or less, even more preferably 1500 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 2.6 to 5000 mass ppb, more preferably 2.6 to 3000 mass ppb, even more preferably 2.6 to 1500 mass ppb, still more preferably 10 to 1500 mass ppb, even more preferably 70 to 1500 mass ppb, and still more preferably 250 to 800 mass ppb. 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 unpleasant taste of component (A), 1.8 × 10 -8 More than 5.0 × 10 -8 More preferably, 30 × 10 -8 More preferably, 120×10 -8 More preferably, from the viewpoint of flavor, 0.5 × 10 -4 Preferably, it is less than 0.1 × 10 -4 More preferably, 0.07 × 10 or less -4 More preferably, 0.04 × 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 -4and more preferably 1.8 × 10 -8 ~0.07 × 10 -4 and even more preferably 5.0 × 10 -8 ~0.07 × 10 -4 and even more preferably 30×10 -8 ~0.07 × 10 -4 and even more preferably 120×10 -8 ~0.04 × 10 -4 is.

[0017] From the viewpoint of easily enjoying the effects of the present invention, the oral composition of the present invention preferably has a low content of (C) lysine and (D) glutamine.

[0018] (C) Lysine and (D) Glutamine include free forms, salt forms, and mixtures thereof. Lysine and glutamine may be in the L-, D-, or DL-form, or a mixture thereof. Examples of salts of lysine and glutamine include salts similar to those of ornithine. From the viewpoint of suppressing the off-taste of component (A), the content of component (C) (in terms of free form) in the oral composition of the present invention is preferably 3.0% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.5% by mass or less, even more preferably 0.05% by mass or less, and even more preferably substantially absent. From the viewpoint of suppressing the off-taste of component (A), the content of component (D) (in terms of free form) in the oral composition of the present invention is preferably 10% by mass or less, more preferably 7.0% by mass or less, even more preferably 3.0% by mass or less, even more preferably 1.0% by mass or less, and even more preferably substantially absent. Here, the term "substantially free" as used herein means not only that the components are not present at all in the oral composition, but also that the components are present at concentrations below the detection limit. The contents of components (C) and (D) 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, and for example, can be analyzed by a method using liquid chromatography described below.

[0019] In addition to the above components (A) and (B), 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.

[0020] 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.

[0021] 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.

[0022] 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.

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

[0024] The solid oral composition of the present invention may contain an acceptable carrier as needed to form a solid form. For example, excipients (e.g., starches such as corn starch, potato starch, sweet potato starch, tapioca starch, etc.; starch hydrolysates such as dextrin; sugar alcohols such as maltitol, erythritol, xylitol, sorbitol, mannitol, lactitol, trehalose, reduced palatinose, etc.; lactose; oligosaccharides; crystalline cellulose; light anhydrous silicic acid; calcium hydrogen phosphate, etc.), binders (e.g., hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized denatured cellulose, etc.), and the like. Examples of carriers include disintegrants (e.g., carmellose, carmellose calcium, croscarmellose sodium, crospovidone), lubricants (e.g., calcium stearate, magnesium stearate, sucrose fatty acid esters, sodium stearyl fumarate, talc, silicon dioxide), flow improvers, flavoring agents (e.g., stevia), bulking agents, surfactants, dispersants, buffers, antioxidants, preservatives, quality stabilizers, diluents, etc.

[0025] As the carrier, an excipient is preferably used. From the viewpoint of product properties, preferred excipients are dextrin, sugar alcohols, cellulose, etc., and more preferably contain dextrin. Dextrin (hereinafter also referred to as component (E)) has a molecular structure in which sugars are polymerized through glycosidic bonds. Examples of the sugar bonding method include α-1,4 bonding, α-1,6 bonding, β-1,2 bonding, β-1,3 bonding, β-1,4 bonding, β-1,6 bonding, etc., and a single bonding method or two or more bonding methods may be used, but dextrin without a cyclic structure is more preferred. In addition, when the bonding method is a dextrin with only a chain structure, the DE value of the dextrin is preferably 5 or more, more preferably 10 or more. Furthermore, it is preferably 30 or less, more preferably 25 or less, and even more preferably 20 or less. The dextrose equivalent (DE) value is the ratio of reducing sugars measured as glucose to the total solid content, and is an index of the degree of decomposition of starch hydrolysates. The dextrose equivalent (DE) value can be measured by the Willstätter-Schudel method.

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

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] Examples of product forms of the liquid oral composition of the present invention include RTD (ready-to-drink) beverage compositions; instant beverage compositions; dairy products such as yogurt, processed milk, and fermented milk; oils and 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.

[0033] 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.

[0034] From the viewpoint of flavor, the pH (20°C) of the RTD beverage composition is preferably 3 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.

[0035] 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.

[0036] 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.

[0037] 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).

[0038] 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.

[0039] [Ornithine Offensive Taste Suppressant and Offensive Taste Suppression Method] The offensive taste suppressant and offensive taste suppression method of the present invention contain (B) aromatic ketone as an active ingredient and are exclusively used to suppress the offensive taste of (A) ornithine. The offensive taste suppressant of the present invention can be prepared by allowing (A) ornithine and (B) aromatic ketone to coexist. In this case, from the viewpoint of offensive taste suppression, the mass ratio of (A) ornithine to (B) aromatic ketone [(B) / (A)] is 1.7 × 10 -8 ~1.0 x 10 -4 In the method for suppressing an off-taste 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 an off-taste, 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.

[0040] Furthermore, the off-taste 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 added during formulation. Pharmaceuticals and quasi-drugs can be manufactured according to conventional methods. The contents of components (A) and (B) and the mass ratio [(B) / (A)] in the oral product are as described above.

[0041] In relation to the above-described embodiment, the present invention further discloses the following aspects.

[0042] <1> The composition contains the following components (A) and (B): (A) 15% by mass or more but less than 30% 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:

[0043] <2> The oral composition according to <1>, wherein the content of component (A) is preferably 15.2% by mass or more, more preferably 15.4% by mass or more, even more preferably 15.5% by mass or more, and preferably 29% by mass or less, more preferably 27% by mass or less, and even more preferably 25% by mass or less. <3> The oral composition according to <1>, wherein the content of component (A) is preferably 15.2 to 29% by mass, more preferably 15.4 to 27% by mass, and even more preferably 15.5 to 25% by mass. <4> The oral composition according to any one of <1> to <3>, wherein component (B) is preferably one or more species selected from the group consisting of 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 species 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 2.6 ppb by mass or more, more preferably 10 ppb by mass or more, even more preferably 70 ppb by mass or more, still more preferably 250 ppb by mass or more, and preferably 5000 ppb by mass or less, more preferably 3000 ppb by mass or less, even more preferably 1500 ppb by mass or less, and still more preferably 800 pppb by mass or less. <7> The oral composition according to any one of <1> to <5>, wherein the content of component (B) is preferably 2.6 to 5000 ppb by mass, more preferably 2.6 to 3000 ppb by mass, even more preferably 2.6 to 1500 ppb by mass, still more preferably 10 to 1500 ppb by mass, still more preferably 70 to 1500 ppb by mass, and still more preferably 250 to 800 pppb by mass. <8> The mass ratio of component (A) to component (B) [(B) / (A)] is preferably 1.8 × 10 -8 More preferably, 5.0 × 10 -8More preferably, 30×10 -8 More preferably, 120×10 -8 or more, and preferably 0.5 × 10 -4 or less, more preferably 0.1 × 10 -4 More preferably, 0.07 × 10 -4 More preferably, 0.04 × 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 ~0.07 × 10 -4 and even more preferably 5.0 × 10 -8 ~0.07 × 10 -4 and even more preferably 30×10 -8 ~0.07 × 10 -4 and even more preferably 120×10 -8 ~0.04 × 10 -4The oral composition according to any one of <1> to <7>, wherein the content of component (C) lysine is preferably 3.0% by mass or less, more preferably 1.0% by mass or less, even more preferably 0.5% by mass or less, still more preferably 0.05% by mass or less, and even more preferably substantially free of lysine. <11> The oral composition according to any one of <1> to <10>, wherein the content of component (D) glutamine is preferably 10% by mass or less, more preferably 7.0% by mass or less, even more preferably 3.0% by mass or less, still more preferably 1.0% by mass or less, and even more preferably substantially free of glutamine. <12> The oral composition according to any one of <1> to <11>, which is a solid oral composition. <13> The oral composition according to <12>, which is in the form of a powder, granules, tablet, rod, plate, or block. <14> The oral composition according to <12> or <13>, further comprising a component (E) dextrin. <15> The oral composition according to <14>, wherein the dextrin is a dextrin having no cyclic structure. <16> The solid oral composition according to <14> or <15>, wherein the content of component (E) is preferably 1 to 20% by mass, more preferably 5 to 15% by mass, and even more preferably 7 to 13% by mass. <17> The oral composition according to any one of <12> to <16>, wherein the composition is an instant beverage composition. <18> The oral composition according to any one of <1> to <11>, which is a liquid oral composition. <19> The oral composition according to <18>, wherein the form is liquid, concentrated liquid, gel, or jelly.

[0044] <20> A composition comprising the following components (A) and (B): (A) ornithine in an amount of 15% by mass or more but less than 30% by mass; and (B) an aromatic ketone, 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<21> A solid oral composition comprising the following components (A) and (B): (A) ornithine 15% by mass or more but less than 30% by mass, and (B) an aromatic ketone, wherein the mass ratio of the components (A) to (B) [(B) / (A)] is 1.7 x 10 -8 ~1.0 x 10 -4 <22> A solid oral composition comprising the following components (A) and (B): (A) ornithine 15% by mass or more but less than 30% by mass, and (B) an aromatic ketone, wherein the mass ratio of the components (A) to (B) [(B) / (A)] is 1.7 x 10 -8 ~1.0 x 10 -4 The solid oral composition is a solid oral composition represented by the formula (1), which contains acetophenone as component (B), and further contains component (E) dextrin, and the content of component (E) is 5 to 15 mass%.

[0045] <23> An agent for suppressing the off-taste of ornithine, comprising an aromatic ketone as an active ingredient. <24> Use of an aromatic ketone for suppressing the off-taste of ornithine. <25> An aromatic ketone used for suppressing the off-taste of ornithine. <26> (A) ornithine with (B) aromatic ketone at 1.7 x 10 -8 ~1.0 x 10 -4 A method for suppressing the unpleasant taste of ornithine by allowing them to coexist in a mass ratio of [(B) / (A)].

[0046] (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

[0047] (2) Analysis of Acetophenone and Raspberry Ketone The test sample was dissolved in ion-exchanged water to prepare an analytical sample. The dilution ratio was adjusted appropriately depending on the acetophenone concentration of the test sample. For example, in Example 1, the powder composition was diluted to 10% by mass, and in Example 10, the powder composition was diluted to 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 thermally desorbed at the inlet, followed by GC / MS measurement. The analytical equipment used was an Agilent 6890N / 5975C (Agilent Technologies). The analytical conditions were as follows:・Column: VF-WAX (length 60 m, inner 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.

[0048] (3) Analysis of Glutamine Glutamine can be analyzed by LC-MS using the following method. Detector: Mass spectrometer (ESI-positive (SIM quantitative ion 147)) Column: Shodex HILICpak VC-50 2D (2.0 mm ID x 150 mm) (Showa Denko K.K.) Analysis conditions: Column temperature: 30°C Mobile phase: Mobile phase A: water, mobile phase B: 100 mM acetic acid aqueous solution, mobile phase C: acetonitrile Gradient conditions: (A) 30% (B) 20% (C) 50% → (A) 0% (B) 90% (C) 10% (0 - 5 min) → (A) 0% (B) 90% (C) 10% (5 to 30 min) Flow rate: 0.2 mL / min

[0049] Examples 1 to 16 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.

[0050] [Sensory evaluation] A sensory test was conducted by four expert panelists to evaluate the "off-taste" derived from ornithine when ingesting 1 g of the powdered oral composition 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 the "off-taste." The average scores of the expert panelists were then calculated.

[0051] Evaluation criteria for off-taste: The off-taste was evaluated based on the intensity of the off-taste derived from ornithine when the powdered oral composition was placed in the oral cavity. The off-taste was evaluated as follows: a powdered oral composition containing 30.6% by mass of ornithine reagent and maltitol alone (ornithine content 24% by mass) was given a score of "1", and a powdered oral composition containing 7.6% by mass of ornithine reagent and maltitol alone (ornithine content 6% by mass) was given a score of "7". A total of seven evaluation standard samples were prepared and evaluated, with the ornithine concentration adjusted so that the intensity of the off-taste derived from ornithine was at equal intervals. The specific evaluation criteria are as follows: 1: Off-taste equivalent to 24% by mass of ornithine 2: Off-taste equivalent to 21% by mass of ornithine 3: Off-taste equivalent to 18% by mass of ornithine 4: Off-taste equivalent to 15% by mass of ornithine 5: Off-taste equivalent to 12% by mass of ornithine 6: Off-taste equivalent to 9% by mass of ornithine 7: Off-taste equivalent to 6% by mass of ornithine

[0052]

[0053] Examples 17 to 24 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 carried out for each oral composition. The sensory evaluation was carried out in the same manner as in Example 1. The results are also shown in Table 2.

[0054]

[0055] Examples 25 to 31 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 carried out for each oral composition. The sensory evaluation was carried out in the same manner as in Example 1. The results are also shown in Table 3. The results of Examples 9, 13, and 21 and Comparative Examples 1 and 2 are also shown below.

[0056]

[0057] Examples 32 to 33 Powdered oral compositions having the compositions shown in Table 4 were obtained by the same procedure as in Example 1, except for changing the type of excipient. Analysis and sensory evaluation were performed on each oral composition. The sensory evaluation was performed in the same manner as in Example 1. The results are also shown in Table 4. The results of Example 9 are also shown below.

[0058]

[0059] Example 34 and Comparative Example 3 A powder mixture was prepared by uniformly mixing the components shown in Table 5. 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 "off-taste" experienced when ingesting 1 g of the granular oral composition obtained in Example 34 was reduced compared to the "off-taste" experienced when ingesting 1 g of the granular oral composition obtained in Comparative Example 3. As a result, the oral composition of Example 34 exhibited a reduced off-taste due to ornithine compared to the oral composition of Comparative Example 3.

[0060]

[0061] Example 35 and Comparative Example 4 A powder mixture was prepared by uniformly mixing the components shown in Table 6. The powder mixture was then tableted under the following conditions to obtain a tablet-shaped oral composition. Tablet press: Mini Press Kit CDM-5M (Riken Kiki Co., Ltd.) Particle weight: 400 mg Pestle diameter: φ10, R13 The resulting 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 "off-taste" experienced when the tablet-shaped oral composition obtained in Example 35 was chewed and eaten in the oral cavity was reduced compared to the "off-taste" experienced when the tablet-shaped oral composition obtained in Comparative Example 5 was chewed and eaten in the oral cavity. As a result, the oral composition of Example 35 exhibited a reduced off-taste derived from ornithine compared to the oral composition of Comparative Example 5.

[0062]

[0063] Tables 1 to 6 show that by incorporating an aromatic ketone at a specific mass ratio relative to ornithine, an oral composition containing ornithine in which the off-taste derived from ornithine is suppressed can be obtained.

Claims

1. A composition comprising the following components (A) and (B): (A) ornithine, 15% by mass or more but less than 30% by mass; 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. An oral composition according to claim 1 or 2, wherein the content of (C) lysine is 3.0% by mass or less.

4. An oral composition according to any one of claims 1 to 3, wherein the content of (D) glutamine is 10% by mass or less.

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

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

7. An ornithine off-taste suppressant whose active ingredient is an aromatic ketone.

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

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