Oral composition and method for improving retronasal aroma using same

Abstract

Provided is an oral composition or the like capable of improving retronasal aroma.　The oral composition contains a volatile component and a gelling agent, and has a hardness of 0.1-9.0 N at 10% compression and a water activity of 0.73 or less.

Description

Oral composition and method for improving retronasal aroma using the same

[0001] The present invention relates to an oral composition and a method for improving retronasal aroma using the same.

[0002] When humans orally ingest foods, medicines, and the like, their aromas have a significant impact. Aromas sensed by humans are classified into aromas inhaled directly through the nose (orthonasal aromas) and aromas that return to the nasal cavity from the mouth (retronasal aromas). Examples of orthonasal aromas include the aromas of flowers and perfumes. On the other hand, examples of retronasal aromas include the aromas (flavors) of foods (wine, coffee, smoked products). Of these, retronasal aromas that humans find favorable can create a comprehensive flavor in combination with taste and other factors.

[0003] For example, Patent Document 1 describes an invention relating to a retronasal aroma enhancer. The retronasal aroma enhancer contains γ-Glu-Abu or a salt thereof. It describes that the retronasal aroma enhancer can enhance the retronasal aroma felt within two seconds of putting food in the mouth.

[0004] Japanese Patent Application Laid-Open No. 2020-191818

[0005] In recent years, the market for luxury goods, such as gummy foods that offer an enjoyable texture, and chewable mouth fresheners that offer a refreshing texture have been expanding.

[0006] If the retronasal aroma of such gummy candy-like luxury goods and chewable mouth fresheners could be improved, it would be expected to increase the value of the products. However, up until now, no technologies or products focusing on the intensity of retronasal aroma have been studied for chewable products.

[0007] Therefore, the present invention provides an oral composition and the like that can improve retronasal aroma.

[0008] The present invention includes, for example, the following aspects.

[0009] [1-1] An oral composition comprising a volatile component and a gelling agent, wherein the hardness at 10% compression is 0.1 to 9.0 N and the water activity is 0.73 or less. [1-2] The oral composition according to [1-1] above, which is consumed to enjoy its retronasal aroma. [1-3] The oral composition according to [1-1] above, which is for nasal absorption of at least a portion of the volatile component. [1-4] The oral composition according to [1-1] or [1-2] above, wherein the volatile component is a flavoring. [1-5] The oral composition according to any of [1-1] to [1-4] above, which is a capsule having a filling and a coating. [1-6] The oral composition according to [1-5] above, wherein the coating has a thickness of 5 to 800 μm, the coating contains the gelling agent and a plasticizer, and the ratio of the gelling agent content to the plasticizer content (gelling agent content / plasticizer content) is 0.42 to 2.1. [1-7] The oral composition according to [1-5] or [1-6] above, wherein the coating has a thickness of 5 to 800 μm, the coating contains the gelling agent and a plasticizer, and the plasticizer contains a sugar alcohol. [1-8] The oral composition according to any of [1-5] to [1-7] above, wherein the volatile component is contained in the filling. [1-9] The oral composition according to any one of [1-5] to [1-8] above, wherein the shell has a thickness of 200 to 800 μm, the shell contains the gelling agent and a plasticizer, and the contents contain the gelling agent and are gummy. [1-10] The oral composition according to [1-9] above, wherein the contents further contain an oil or fat. [1-11] The oral composition according to [1-5] to [1-8] above, wherein the shell has a thickness of 5 to 150 μm, the shell contains the gelling agent and a plasticizer, and the contents are liquid. [1-12] The oral composition according to [1-11] above, wherein the composition is a seamless capsule. [1-13] The oral composition according to any one of [1-1] to [1-12] above, wherein the hardness at 10% compression is 0.1 to 5.0 N. [1-14] The oral composition according to any one of the above [1-1] to [1-13], which has a gummy portion containing a flavor as the volatile component and gelatin as the gelling agent, and the water content is 9.0 to 20% by mass relative to the total mass of the oral composition.[1-15] The oral composition according to [1-14] above, further comprising an organic acid having a hydroxyl group and / or a salt thereof. [1-16] The oral composition according to [1-14] or [1-15] above, further comprising an oil or fat and an emulsifier. [1-17] The oral composition according to [1-14] to [1-16] above, having a hardness of 0.1 to 5.0 N at 10% compression. [1-18] A method for improving the retronasal aroma of an oral composition comprising a volatile component and a gelling agent, by adjusting the hardness of the oral composition at 10% compression to 0.1 to 9.0 N and the water activity to 0.73 or less. [1-19] The method according to [1-18] above, wherein the volatile component is a flavoring. [1-20] The method according to [1-18] or [1-19] above, wherein the hardness at 10% compression is adjusted to 0.1 to 5.0 N.

[0010] [2-1] An oral composition comprising a volatile component and a gelling agent, wherein the hardness at 10% compression is 0.1 to 9.0 N and the water activity is 0.73 or less. [2-2] The oral composition according to [2-1] above, wherein the volatile component is a flavoring. [2-3] The oral composition according to [2-1] or [2-2] above, wherein the composition is a capsule having a content and a coating. [2-4] The oral composition according to [2-3] above, wherein the coating has a thickness of 5 to 800 μm, wherein the coating comprises the gelling agent and a plasticizer, and wherein the plasticizer comprises a sugar alcohol. [2-5] The oral composition according to [2-4] above, wherein the plasticizer further comprises glycerin, and wherein the ratio of the sugar alcohol content to the glycerin content (sugar alcohol content / glycerin content) is 0.1 to 1.0. [2-6] The oral composition according to [2-3] or [2-4] above, wherein the coating has a thickness of 200 to 800 μm, and the contents are liquid. [2-7] The oral composition according to any one of [2-3] to [2-6] above, wherein the coating has a thickness of 5 to 800 μm, the coating contains the gelling agent and a plasticizer, and the ratio of the gelling agent content to the plasticizer content (gelling agent content / plasticizer content) is 0.4 to 2.2. [2-8] The oral composition according to any one of [2-3] to [2-7] above, wherein the volatile component is contained in the contents. [2-9] The oral composition according to any one of [2-3] to [2-8] above, wherein the coating has a thickness of 200 to 800 μm, the coating contains the gelling agent and a plasticizer, and the contents contain the gelling agent and are gummy. [2-10] The oral composition according to any one of [2-3] to [2-9] above, wherein the contents further comprise an oil or fat. [2-11] The oral composition according to any one of [2-3] to [2-8] above, wherein the coating has a thickness of 5 to 150 μm, the coating comprises the gelling agent and a plasticizer, and the contents are liquid. [2-12] The oral composition according to [2-11] above, which is a seamless capsule. [2-13] The oral composition according to any one of [2-1] to [2-12] above, wherein the hardness at 10% compression is 0.1 to 5.0 N.[2-14] The oral composition according to any one of [2-1] to [2-12] above, which is consumed for the taste of retronasal aroma. [2-15] The oral composition according to any one of [2-1] to [2-12] above, which is for nasal absorption of at least a portion of the volatile component. [2-16] The oral composition according to any one of [2-1] to [2-15] above, which has a gummy portion containing a flavor as the volatile component and gelatin as the gelling agent, and which contains 9.0 to 20% by mass of water relative to the total mass of the oral composition. [2-17] The oral composition according to [2-16] above, which further contains an organic acid having a hydroxyl group and / or a salt thereof. [2-18] The oral composition according to [2-16] above, which further contains an oil or fat and an emulsifier. [2-19] The oral composition according to [2-16] or [2-17] above, which has a hardness of 0.1 to 5.0 N at 10% compression. [2-20] A method for improving the retronasal aroma of an oral composition comprising a volatile component and a gelling agent by adjusting the hardness of the oral composition at 10% compression to 0.1 to 9.0 N and the water activity to 0.73 or less. [2-21] The method according to [2-20] above, wherein the volatile component is a flavoring. [2-22] The method according to [2-20] or [2-21] above, wherein the hardness at 10% compression is adjusted to 0.1 to 5.0 N.

[0011] According to the present invention, an oral composition capable of improving retronasal aroma is provided.

[0012] Hereinafter, embodiments of the present invention will be described in detail.

[0013] 1. Oral Composition The oral composition contains a volatile component and a gelling agent, and has a hardness of 0.1 to 9.0 N at 10% compression and a water activity of 0.73 or less.

[0014] By adjusting the oral composition to have predetermined physical properties, the retronasal aroma obtained during chewing can be improved.

[0015] In one embodiment, the oral composition of the present invention is a gummy-shaped composition adjusted to predetermined physical properties. The gummy-shaped composition may be a gummy candy or a capsule having a gummy-shaped content and a shell. In this specification, "gummy-shaped" means a gummy candy or a similar elasticity. Gummy-shaped oral compositions are typically consumed by chewing, allowing the user to enjoy the texture through chewing while also sensing a retronasal aroma. In another embodiment, the oral composition of the present invention is a capsule comprising a liquid content and a shell that has been given elasticity to have predetermined physical properties. Such capsule-shaped oral compositions are also typically consumed by chewing, allowing the user to enjoy the texture through chewing while also sensing a retronasal aroma. In another embodiment, the oral composition of the present invention is a capsule comprising a liquid content and a shell. In this case, the capsule is adjusted to predetermined physical properties and disintegrates with an appropriate chewing force. Such a capsule-form oral composition provides a pleasant texture when the capsule disintegrates, followed by a retronasal aroma. In one embodiment, the oral composition of the present invention is an oral composition for chewing. In this specification, "for chewing" means that the oral composition is intended to be chewed in the mouth one or more times, preferably three or more times, and more preferably ten or more times, and then swallowed. In another embodiment, the oral composition of the present invention is an oral composition for oral use. In this specification, "for oral use" means that the user is intended to chew and ultimately swallow for the purpose of oral care.

[0016] The content of the volatile component is preferably 0.2% by mass or more, more preferably 0.3 to 10% by mass, and even more preferably 0.3 to 8% by mass, 0.5 to 8% by mass, 0.8 to 8% by mass, 1 to 8% by mass, 1.5 to 8% by mass, 1.6 to 8% by mass, 1.8 to 8% by mass, 0.3 to 5% by mass, 0.5 to 5% by mass, 0.8 to 5% by mass, 1 to 5% by mass, 1.5 to 5% by mass, 1.6 to 5% by mass, 1.8 to 5% by mass, 0.3 to 3% by mass, 0.5 to 3% by mass, 0.8 to 3% by mass, 1 to 3% by mass, 1.5 to 3% by mass, 1.6 to 3% by mass, 1.8 to 3% by mass, 0.3 to 2% by mass, 0.5 to 2% by mass, Mass%, 0.8-2 mass%, 1-2 mass%, 1.5-2 mass%, 1.6-2 mass%, 1.8-2 mass%, 0.3-1.8 mass%, 0.5-1.8 mass% %, 0.8 to 1.8 mass%, 1 to 1.8 mass%, 1.5 to 1.8 mass%, 1.6 to 1.8 mass%, 0.3 to 1.6 mass%, 0.5 to 1.6 mass%, 0 .8 to 1.6% by mass, 1 to 1.6% by mass, 1.5 to 1.6% by mass, 0.3 to 1.5% by mass, 0.5 to 1.5% by mass, 1 to 1. 5% by mass, 0.3-1% by mass, 0.5-1% by mass, 0.8-1% by mass, 0.3-0.8% by mass, 0.5-0.8% by mass, and 0.3-0.5% by mass. When the content of volatile components is 0.2% by mass or more, a retronasal aroma can be suitably perceived. The content of volatile components can be measured by gas chromatography or gas chromatography-mass spectrometry after extraction using an organic solvent or distillation.

[0017] Also, the hardness at 10% compression is 0.1 to 9.0 N, preferably 0.1 to 8.5 N, 0.1 to 8 N, 0.1 to 7.5 N, 0.1 to 7 N, more preferably 0.2 to 8.5 N, 0.3 to 8.5 N, 0.2 to 8 N, 0.3 to 8 N, 0.4 to 8 N, 0.5 to 8 N, 0.6 to 8 N, 0.7 to 8 N, 0.8 to 8 N, 0.9 to 8 N, 1 to 8 N, 0.2 to 7.5 N, 0.3 to 7.5 N, 0.4 to 7.5 N, 0.5 to 7.5 N, 0.6 to 7.5 N, 0.7 to 7.5 N, 0.8 to 7.5 N, 0.9 to 7.5 N, 1 to 7.5 N, 0.2 to 7 N, 0.3 to 7 N, 0.4 to 7 N, 0.5 to 7 N, 0.6 to 7 N, 0.7 to 7 N, 0.8 to 7 N, 0.9 to 7 N, 1 to 7 N, 0.1 to 6 N, 0.2 to 6 N, 0.3 to 6 N, 0.4 to 6 N, 0.5 to 6 N, 0.6 to 6 N, 0.7 to 6 N, 0.8 to 6 N, 0.9 to 6 N, 1 to 6 N, 2 to 6, 3 to 6 N, 4 to 6 N, 5 to 6 N, 0.1 to 5 N, 0.2 to 5 N, 0.3 to 5 N, 0.4 to 5 N, 0.5 to 5 N, 0.6 to 5 N, 0.7 to 5 N, 0.8 to 5 N, 0.9 to 5 N, 1 to 5 N, 2 to 5 N, 3 to 5 N, 4 to 5 N, 0.1 to 4 N, 0.2 to 4 N, 0.3 to 4 N, 0.4 to 4 N, 0.5 to 4 N, 0.6 to 4 N, 0.7 to 4 N, 0.8 to 4 N, 0.9 to 4 N, 1 to 4 N, 2 to 4 N, 3 to 4 N, 0.1 to 3 N, 0.2 to 3 N, 0.3 to 3 N, 0.4 to 3 N, 0.5 to 3 N, 0.6 to 3 N, 0.7 to 3 N, 0.8 to 3 N, 0.9 to 3 N, 1 to 3 N, 2 to 3 N, 0.1 to 2 N, 0.2 to 2 N, 0.3 to 2 N, 0.4 to 2 N, 0.5 to 2 N, 0.6 to 2 N, 0.7 to 2 N, 0.8 to 2 N, 0.9 to 2 N, 1 to 2 N, 0.1 to 1 N, 0.2 to 1 N, 0.3 to 1 N, 0.4 to 1 N, 0.5 to 1 N, 0.6 to 1 N, 0.7 to 1 N, 0.8 to 1 N, 0.9 to 1 N, 0.1 to 0.9 N, 0.2 to 0.9 N, 0.3 to 0.9 N, 0.4 to 0.9 N, 0.5 to 0.9 N, 0.6 to 0.9 N, [The hardnesses are 0.3 to 0.5 N, 0.4 to 0.5 N, 0.1 to 0.4 N, 0.2 to 0.4 N, 0.3 to 0.4 N, 0.1 to 0.3 N, 0.2 to 0.3 N, and 0.1 to 0.2 N. If the hardness at 10% compression exceeds 9.0 N, chewing becomes difficult and the retronasal aroma cannot be enjoyed. On the other hand, if the hardness is less than 0.1 N, the retronasal aroma tends to be reduced. If the hardness at 10% compression is within the above range, a satisfactory retronasal aroma can be enjoyed and the texture can be enjoyed. The hardness at 10% compression can be controlled by changing the type and content of the gelling agent, the type and content of the additive, the shape of the oral composition, drying conditions, etc. The hardness at 10% compression is measured by the method described in the Examples.

[0018] Furthermore, the water activity is 0.73 or less, preferably 0.10 to 0.73, and more preferably 0.20 to 0.73, 0.30 to 0.73, 0.35 to 0.73, 0.40 to 0.73, 0.45 to 0.73, 0.50 to 0.73, 0.60 to 0.73, 0.70 to 0.73, 0.20 to 0.70, 0.30 to 0.70, 0.35 to 0.70, 0.40 to 0.70, 0.45 to 0.70, 0.50 to 0.70, 0.60 to 0.70, 0.20 to 0.65, 0.30 to 0.65, 0.35 to 0.65, 0.40 to 0.6 5, 0.45 to 0.65, 0.50 to 0.65, 0.20 to 0.60, 0.30 to 0.60, 0.35 to 0.60, 0.40 to 0.60, 0.45 to 0.60, 0.50 to 0.60, 0.20 to 0.50, 0.30 to 0.50, 0.35 to 0.50, 0.40 to 0.50, 0.45 to 0.50, 0.20 to 0.45, 0.30 to 0.45, 0.35 to 0.45, 0.40 to 0.45, 0.20 to 0.4, 0.30 to 0.40, 0.35 to 0.40, 0.20 to 0.35, 0.30 to 0.35, 0.20 to 0.30. When the water activity exceeds 0.73, the retronasal aroma tends to decrease. Furthermore, when the water activity is 0.10 or higher, preferably 0.30, and more preferably 0.35 or higher, the retronasal aroma tends to improve. The water activity can be controlled by changing the type and content of the gelling agent, the type and content of the additive, the form of the oral composition, the drying conditions, etc. Furthermore, in this specification, "water activity" refers to the proportion of free water in the oral composition, and the water activity is measured by the method described in the Examples.

[0019] The form of the oral composition is not particularly limited as long as it can be taken orally, but capsules and gummies are preferred. Each form will be explained below.

[0020] <Capsule> A capsule includes a content and a shell. The capsule is preferably a soft capsule. In this specification, a capsule with a seam (joint) is referred to as a "soft capsule," and a capsule without a seam (joint) is also referred to as a "seamless capsule."

[0021] The shape of the capsule is not particularly limited. Specific examples of the capsule shape include an oval shape (football shape), an oblong shape, a sphere shape, an acorn shape, a long eggplant shape, a triangle shape, a diamond shape, a fish shape, a tube shape, and a bottle shape.

[0022] In the case of soft capsules, the capsule diameter is preferably 5 to 30 mm, more preferably 10 to 20 mm. In the case of seamless capsules, the capsule diameter is preferably 1 to 10 mm, more preferably 2 to 8 mm. In this specification, unless otherwise specified, "capsule diameter" means the maximum distance between two points on the outline of the capsule, and refers to the average value of the capsule diameters of any 10 capsules measured with a dial gauge.

[0023] Each component of the capsule will be described in detail below.

[0024] [Contents] The contents may be liquid or solid. When the contents are liquid, they preferably contain volatile components and oils and fats. Furthermore, the contents may further contain at least one selected from the group consisting of emulsifiers, non-volatile useful components, dissolution promoters, and additives, as necessary. On the other hand, when the contents are solid, they are preferably gummy in order to impart a predetermined hardness to the oral composition. The contents preferably contain volatile components, gelling agents, and solvents. Furthermore, the contents preferably further contain at least one selected from the group consisting of oils and fats, emulsifiers, and organic acids having a hydroxyl group and / or salts thereof. Furthermore, the contents may further contain at least one selected from the group consisting of non-volatile useful components and additives in addition to the above components. Each component is described below.

[0025] (Volatile component) The volatile component is not particularly limited as long as it is at least partially volatilized in the mouth and can be directly inhaled through the nose, and examples thereof include flavorings and volatile useful components. In this specification, "volatile" means that the volatilization amount (VC) of a target object in 10 minutes when left standing in an environment of a temperature of 36°C and a relative humidity of 90% is 1% by mass or more, preferably 5% by mass or more, and more preferably 15% by mass or more, relative to the total mass of the target object.

[0026] The fragrance may be either a synthetic fragrance or a natural fragrance, and may be a blended fragrance, a fragrance composition, an essential oil, etc. The fragrance may be any component that can be used as a component having a fragrance, flavor, etc., and examples of the fragrance include esters, alcohols, aldehydes, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen- and / or sulfur-containing compounds, acids, etc.

[0027] Esters (e.g., fatty acid or aromatic carboxylic acid esters) are not particularly limited, and examples thereof include propyl formate, cis-3-hexenyl formate, terpinyl formate, benzyl lactate, ethyl acetate, isoamyl acetate, hexyl acetate, octyl acetate, nonyl acetate, decyl acetate, dodecyl acetate, dihydromyrcenyl acetate, linalyl acetate, citronellyl acetate, geranyl acetate, neryl acetate, tetrahydromugol acetate, lavandulyl acetate, nerolidol acetate, dihydrocuminyl acetate, terpinyl acetate, citryl acetate, nopyr acetate, dihydroterpinyl acetate, trans-2-hexenyl acetate, 2,4-dimethyl-3-cyclohexenylmethyl acetate, miraldil acetate, beticol acetate, phenylethyl acetate, butyl propionate, hexyl propionate, decenyl propionate, linalyl propionate, ethyl butyrate, isoamyl butyrate, hexyl butyrate, butyric acid, octyl isobutyrate, cinnamyl butyrate, isopropyl isobutyrate, octyl isobutyrate, linalyl isobutyrate, hexyl methylbutyrate, cis-3-hexenyl methylbutyrate, 2-methylpentyl 2-methylvalerate, ethyl hexanoate, 2-methylbutyl hexanoate, hexyl hexanoate, methyl 3-hydroxyhexanoate, methyl octanoate, methyl nonanoate, methyl undecylenate, linalyl benzoate, methyl cinnamate, isoprenyl angelate, methyl geranate, triethyl citrate, ethyl acetoacetate, ethyl 2-hexylacetoacetate, ethyl benzylacetoacetate, allyl 2-ethylbutyrate, ethyl 3-hydroxybutyrate, ethyl nonanoate, ethyl decanoate, ethyl 2,4-decadienoate, methyl anthranilate, ethyl N-methylanthranilate, ethyl methylphenylglycidate (e.g., ethyl 3-methyl-3-phenylglycidate), and the like.

[0028] The alcohols are not particularly limited, but include isobutanol, isoamyl alcohol, hexanol, 3-heptanol, 3-octanol, 1-nonanol, 1-decanol, 1-undecanol, 1-dodecanol, prenol, 10-undecen-1-ol, dihydrolinalool, tetrahydromugol, myrcenol, dihydromyrcenol, tetrahydromyrcenol, ocimenol, terpineol, 3-thuyanol, benzyl alcohol, phenethyl alcohol, β-phenylethyl alcohol, trans-2-hexenol, cis-3-hexenol, cis 4-hexenol, citronellol, rhodinol, geraniol, nerol, linalool, tetrahydrolinalool, dimethyloctanol, hydroxycitronellol, isopulegol, menthol, terpineol, dihydroterpineol, carveol, dihydrocarveol, perilla alcohol, 4-thuyanol, myrtenol, α-fenchyl alcohol, farnesol, nerolidol, cedrenol, anise alcohol, hydrotropic alcohol, 3-phenylpropyl alcohol, cinnamic alcohol, and amyl cinnamic alcohol.

[0029] The aldehydes are not particularly limited, but examples thereof include acetaldehyde, propanal, propanal diethyl acetal, n-hexanal, n-heptanal, n-octanal, n-nonanal, decanal, undecanal, tridecanal, tetradecanal, trans-2-hexenal, cis-4-decenal, 10-undecenal, trans-2-dodecenal, 3-dodecenal, trans-2-tridecenal, 2,4-hexadienal, 5,9-dimethyl-4,8-decadienal, citral, α-methylenecitronellal, citronellyloxyacetaldehyde, myrtenal, neral, α- or β-sinensal, myrac aldehyde, phenanthroline, methyl ... Examples of the acetaldehyde include methyl acetaldehyde, octanal dimethyl acetal, n-valeraldehyde, isovaleraldehyde, 2-methylbutanal, citronellal, hydroxycitronellal, safranal, vernaldehyde, furfural, benzaldehyde, benzaldehyde propylene glycol acetal, para-tolylaldehyde, phenylpropionaldehyde, cinnamic aldehyde, salicylaldehyde, anisaldehyde, p-methylphenoxyacetaldehyde, acetaldehyde diethyl acetal, 2-phenyl-2,4-pentanediol acetal, 2-hexenal diethyl acetal, and 2-hexyl-5-methyl-1,3-dioxolane.

[0030] Examples of ketones include, but are not limited to, 2-pentanone, 3-heptanone, 3-octanone, 2-nonanone, 2-undecanone, 2-tridecanone, methylheptenone, dimethyloctenone, geranylacetone, 2,3,5-trimethyl-4-cyclohexenyl-1-methyl ketone, nerone, nootkatone, dihydronootkatone, acetophenone, 4,7-dihydro-2-isopentyl-2-methyl-1,3-dioxepin, 2,3-hexadione, ethyl isoamyl ketone, diacetyl, amyl cyclopentenone, 2-cyclopentyl cyclopentanone, hexyl cyclopentanone, heptyl cyclopentanone, and methyl cyclopentanone. Examples of suitable acetophenone include lopentanone, cis-jasmone, dihydrojasmone, trimethylpentyl cyclopentanone, α-dynascone, trimethylcyclohexenyl butenone, ionone (α-ionone, β-ionone, etc.), allyl ionone, plicatone, cashmeran, 1-carvone, menthone, camphor, p-methylacetophenone, p-methoxyacetophenone, benzylideneacetone, raspberry ketone, methyl naphthyl ketone, benzophenone, furfural acetone, homofuranol, maltol, ethyl maltol, ethyl acetoacetate ethylene glycol ketal, furaneol, and β-damascenone.

[0031] Examples of phenols include, but are not limited to, 3-ethylphenol, thymol, carvacrol, β-naphthol isobutyl ether, anethole, β-naphthol methyl ether, β-naphthol ethyl ether, guaiacol, creosol, veratrol, hydroquinone dimethyl ether, 2,6-dimethoxyphenol, 4-ethylguaiacol, eugenol, methyleugenol, isoeugenol, methylisoeugenol, ethylisoeugenol, tert-butylhydroquinone dimethyl ether, and vanillin.

[0032] The ethers are not particularly limited, but examples thereof include decyl vinyl ether, α-terpinyl methyl ether, isoproxene, 2,2-dimethyl-5-(1-methyl-1-propenyl)-tetrahydrofuran, rose furan, 1,4-cineole, nerol oxide, 2,2,6-trimethyl-6-vinyltetrahydropyran, methylhexyl ether, ocimene epoxide, limonene oxide, rubofix, caryophyllene oxide, linalool oxide, 5-isopropenyl-2-methyl-2-vinyltetrahydrofuran, theaspirane, rose oxide, and 2-isobutyl-3-methoxypyrazine.

[0033] Examples of lactones include, but are not limited to, γ-undecalactone, δ-dodecalactone, γ-hexalactone, γ-nonalactone, γ-decalactone, γ-dodecalactone, jasumilactone, methyl γ-decalactone, jasmolactone, propylidenephthalide, δ-hexalactone, δ-2-decenolactone, ε-dodecalactone, dihydrocoumarin, and coumarin.

[0034] Examples of hydrocarbons include, but are not limited to, ocimene, limonene, α-phellandrene, terpinene, 3-carene, bisabolene, valencene, alloocimene, myrcene, farnesene, α-pinene, β-pinene, camphene, terpinolene, p-cymene, cedrene, β-caryophyllene, α-caryophyllene, isocaryophyllene, and cadinene.

[0035] The nitrogen- and / or sulfur-containing compound is not particularly limited, but examples thereof include methyl anthranilate, ethyl anthranilate, methyl N-methylanthranilate, methyl N-2'-methylpentylideneanthranilate, ligantral, dodecanenitrile, 2-tridecenenitrile, geranyl nitrile, citronellyl nitrile, 3,7-dimethyl-2,6-nonadienonitrile, indole, 5-methyl-3-heptanone oxime, limonenethiol, 1-P-menthene-8-thiol, butyl anthranilate, cis-3-hexenyl anthranilate, phenylethyl anthranilate, cinnamyl anthranilate, dimethyl sulfide, 8-mercaptomenthone, and 3-mercaptohexanol.

[0036] Examples of acids include, but are not limited to, acetic acid, propionic acid, butyric acid, valeric acid, isobutyric acid, isovaleric acid, 3-methylvaleric acid, 2-methyl-2-pentenoic acid, 2-methylheptanoic acid, pyruvic acid, cyclohexanecarboxylic acid, hexanoic acid, octanoic acid, decanoic acid, dodecanoic acid, 2-decenoic acid, geranic acid, 2-methylbutyric acid, 2-ethylbutyric acid, phenylacetic acid, cinnamic acid, 2-hexenoic acid, myristic acid, and stearic acid.

[0037] The natural flavoring (raw material for natural flavoring) is not particularly limited, and mint, herb, citrus, etc. can be used.

[0038] Examples of natural fragrances (raw materials for natural fragrances) include sweet orange, bitter orange, neroli, mandarin, petitgrain, bergamot, tangerine, Satsuma mandarin, bitter orange, hassaku, iyokan, lemon, lime, grapefruit, yuzu, sudachi, kabosu, sweetie, citronella, elemi, olibanum, marjoram, angelica root, star anise, basil, hay, calamus, caraway, cardamom, pepper, cascarilla, ginger, and sage. jasmine, clary sage, clove, coriander, eucalyptus, fennel, pimento, juniper, fenugreek, laurel, mace, cedar, cnidium, almond, apple mint, anise, artemisia, alfalfa, apricot, ambrette, rush, strawberry, fig, ylang-ylang, wintergreen, plum, elder, pagoda tree, oakmoss, allspice, orris, currant, cassi, chamomile, galanga, quince, gambier, guava, Gooseberry, camphor, gardenia, cubeba, cumin, cranberry, cola, Japanese pepper, sandarac, sandalwood, sandal red, perilla, civet, jasmine, ginger, ginseng, cinnamon, star fruit, styrax, spearmint, geranium, thyme, tabana, tansy, champaca, tuberose, camellia, dittany, tolu balsam, tonka, nuts, jujube, nutmeg, nandina, niaouli, carrot, violet, pie Examples include napple, hibiscus, honey, mint, passion fruit, vanilla, rose, hyssop, cypress, fusel oil, buchu, peppermint, pepino, verbena, bois de rose, pawpaw, Bordeaux, boronia, pine, mango, beeswax, mimosa, milfoil, musk, maple, melissa, melon, peach, lavender, liqueur, litsea, linden, rue, wax tree, rosemary, lovage, clove, oregano, cinnamon, and cannabis.

[0039] Specific flavors (flavor compositions) include, for example, citrus flavors such as orange flavor, lemon flavor, lime flavor, grapefruit flavor, yuzu flavor, and sudachi flavor; berry flavors such as strawberry flavor, raspberry flavor, and blueberry flavor; tropical fruit flavors such as mango flavor, papaya flavor, guava flavor, passion fruit flavor, and lychee flavor; fruit flavors such as apple flavor, grape flavor, pineapple flavor, banana flavor, peach flavor, melon flavor, apricot flavor, plum flavor, and cherry flavor; tea and coffee flavors such as green tea flavor, oolong tea flavor, black tea flavor, and coffee flavor; meat flavors such as beef flavor, pork flavor, and chicken flavor; asafoetida flavor, ajowan flavor, anise flavor, angelica flavor, fennel flavor, allspice flavor, cinnamon flavor, cassia flavor, chamomile flavor, and mustard flavor. Herbs and spices such as cardamom flavor, caraway flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, sassafras flavor, savory flavor, Japanese pepper flavor, shiso flavor, juniper berry flavor, ginger flavor, star anise flavor, horseradish flavor, sage flavor, thyme flavor, tarragon flavor, dill flavor, chili pepper flavor, jujube flavor, nutmeg flavor, basil flavor, parsley flavor, marjoram flavor, rosemary flavor, laurel flavor, and wasabi flavor; vegetable flavors such as onion flavor, garlic flavor, green onion flavor, cabbage flavor, carrot flavor, celery flavor, shiitake mushroom flavor, matsutake mushroom flavor, tomato flavor, burdock flavor, and mitsuba flavor; mint flavors such as peppermint flavor, spearmint flavor, and Japanese peppermint flavor; vanilla flavor; almond flavor; cashew nut flavor; peanut flavor;Examples of flavors include nut-based flavors such as hazelnut flavor, walnut flavor, chestnut flavor, macadamia nut flavor, pecan nut flavor, pistachio flavor, Brazil nut flavor, and coconut flavor; Western liquor-based flavors such as wine flavors (white wine flavor, etc.), whiskey flavor, brandy flavor, rum flavor, mojito flavor, gin flavor, and liqueur flavor; seafood-based flavors such as seafood flavor, shellfish flavor, arthropod flavor, and seaweed flavor; grain-based flavors such as corn flavor, potato flavor, sweet potato flavor, cooked rice flavor, and bread flavor; and sugar-based flavors such as honey flavor, maple syrup flavor, sugar flavor, brown sugar flavor, and molasses flavor.

[0040] The above-mentioned fragrances may be used alone or in combination of two or more.

[0041] The volatile useful ingredient is not particularly limited as long as it is a volatile ingredient that exhibits a desirable effect on humans when ingested. Specific examples of volatile useful ingredients include hypnotics, psychotropic drugs, antiepileptic drugs, Parkinson's syndrome drugs, analgesics, Alzheimer's disease drugs, antiallergic drugs, cardiotonic drugs, antiarrhythmic drugs, antianginal drugs, antihypertensive drugs, antihyperlipidemic drugs, diuretics, expectorants, antiasthmatic drugs, antacids, peptic ulcer drugs, antithrombotic drugs, thrombolytic drugs, anti-inflammatory drugs, gout drugs, osteoporosis drugs, rheumatoid arthritis drugs, diabetes drugs, anticancer drugs, antibiotics, antifungal drugs, immunosuppressants, and other disease drugs. These volatile active ingredients may be used alone or in combination of two or more.

[0042] In one embodiment, the volatile component preferably comprises, and more preferably is, a fragrance, hi another embodiment, the volatile component preferably comprises, and preferably is, a volatile benefit ingredient.

[0043] The content of volatile components is preferably 0.3% by mass or more, more preferably 0.3 to 10% by mass, 10 to 75% by mass, even more preferably 0.3 to 7.5% by mass, 10 to 60% by mass, and even more preferably 0.3 to 5% by mass, 0.5 to 5% by mass, 1 to 5% by mass, 1.25 to 5% by mass, 1.5 to 5% by mass, 1.8 to 5% by mass, 2 to 5% by mass, 0.3 to 3% by mass, 0.5 to 3% by mass, 1 to 3% by mass, 1.25 to 3% by mass, 1.5 to 3% by mass, 1.8 to 3% by mass, 2 to 3% by mass, 0.3 to 2% by mass, 0.5 to 2% by mass, 1 to 2% by mass, 1. 25 to 2% by mass, 1.5 to 2% by mass, 1.8 to 2% by mass, 0.3 to 1.8% by mass, 0.5 to 1.8% by mass, 1 to 1.8% by mass, 1.25 to 1.8% by mass, 1.5 to 1.8% by mass, 0.3 to 1.5% by mass, 0.5 to 1.5% by mass, 1 to 1.5% by mass, 1.25 to 1.5% by mass, 0.3 to 1.25% by mass, 0.5 to 1.25% by mass, 1 to 1.25% by mass, 10 to 50% by mass, 15 to 50% by mass, 20 to 50% by mass, 10 to 40% by mass, 15 to 40% by mass, 20 to 40% by mass, 10 to 30% by mass, 15 to 30% by mass, and 20 to 30% by mass are more preferred. The same applies to the preferred range of the amount of volatile components charged when preparing the contents.

[0044] (Gelling Agent) The gelling agent has the function of imparting elasticity to the contents by gelling them, which makes the capsule gummy and gives it a pleasant texture.

[0045] The gelling agent is not particularly limited, but examples thereof include gelatin, casein, polysaccharides, starches, and the like.

[0046] Examples of the gelatin include bovine gelatin, porcine gelatin, chicken gelatin, fish gelatin, and gelatin derivatives, etc. In this case, examples of the gelatin derivatives include cross-linked gelatin cross-linked with an organic compound (methacrylic acid, acrylic acid, (poly)lactic acid, methacrylamide, etc.), gelatin hydrolysates, etc.

[0047] Examples of the polysaccharides include carrageenan, agar, sodium alginate, pullulan, glucomannan, gum arabic, welan gum, xanthan gum, gellan gum, tragacanth gum, locust bean gum, pectin, polydextrose, dextrin, maltodextrin, cyclodextrin, indigestible dextrin, guar gum, psyllium seed gum, hydroxypropyl cellulose, hydroxypropylmethylcellulose, methylcellulose, carboxymethylcellulose, and chitosan.

[0048] Starches include, but are not limited to, natural starches and modified starches.

[0049] The natural starch is not particularly limited, but examples thereof include potato starch, tapioca starch, glutinous corn starch, glutinous rice starch, sago starch, sweet potato starch, mung bean starch, and wheat starch.

[0050] The modified starch is a natural starch that has been physically, chemically, or enzymatically processed, such as by esterification, etherification, oxidation, cross-linking, hydrolysis, or a combination thereof.

[0051] Specific examples of modified starches include esterified starches such as acetylated starch, phosphated starch, and octenyl succinate starch; etherified starches such as hydroxypropylated starch and sodium starch glycolate; oxidized starch; esterified cross-linked starches such as acetylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, and sodium starch phosphate ester; etherified cross-linked starches such as hydroxypropylated starch for phosphate oxidation; esterified oxidized starch such as acetylated oxidized starch; and starch hydrolysates such as glucose, starch syrup, maltodextrin, dextrin, and roasted dextrin.

[0052] In one embodiment, the gelling agent preferably includes gelatin, more preferably gelatin with a bloom strength of 150 to 300. In this specification, "bloom" refers to the jelly strength of gelatin, measured by the method described in JIS K6503:2001. In another embodiment, the gelling agent preferably includes a polysaccharide, more preferably at least one selected from the group consisting of carrageenan, agar, pullulan, xanthan gum, gellan gum, locust bean gum, and pectin, and even more preferably at least one of carrageenan and agar. In another embodiment, the gelling agent more preferably includes a polysaccharide and a starch, more preferably at least one selected from the group consisting of carrageenan, agar, pullulan, xanthan gum, gellan gum, locust bean gum, and pectin, and a starch, and even more preferably at least one of carrageenan and agar, and a starch.

[0053] The above gelling agents may be used alone or in combination of two or more.

[0054] The content of the gelling agent is preferably 0.1% by mass or more, more preferably 0.3 to 40% by mass, and even more preferably 1 to 30% by mass, 2 to 30% by mass, 3 to 30% by mass, 5 to 30% by mass, 1 to 20% by mass, 2 to 20% by mass, 3 to 20% by mass, 5 to 20% by mass, 1 to 10% by mass, 2 to 10% by mass, 3 to 10% by mass, 5 to 10% by mass, 1 to 8% by mass, 2 to 8% by mass, 3 to 8% by mass, or 5 to 8% by mass, relative to the total mass of the contents.

[0055] (Oils and fats) Oils and fats have functions such as suppressing deformation of the capsule when the contents are made into a gummy form, adjusting the viscosity of the contents, and dissolving or dispersing hydrophobic components, particularly volatile components, in the contents.

[0056] The oils and fats are not particularly limited, but examples thereof include vegetable oils and fats, animal oils and fats, etc.

[0057] The vegetable oils and fats are not particularly limited, but examples thereof include olive oil, sesame oil, wheat germ oil, safflower oil, perilla oil, soybean oil, camellia oil, corn oil, peppermint oil, castor oil, cottonseed oil, palm oil, peanut oil, and refined oils derived from vegetable oils and fats.

[0058] Refined oils derived from vegetable oils and fats include medium-chain triglycerides (MCTs), such as glyceryl tricaprylate, caprylic / capric triglyceride, and caprylic / capric / lauric triglyceride. Commercially available medium-chain triglycerides (MCT) include Coconard RK (glyceryl tricaprylate), Coconard MT (glyceryl tri(caprylic / capric)), Coconard ML (glyceryl tri(caprylic / capric / lauric) (manufactured by Kao Corporation); and ODO (glyceryl tri(caprylic / capric)) (manufactured by Nisshin Oillio Group, Ltd.). In this specification, "medium-chain fatty acid" refers to a saturated fatty acid having 5 to 12 carbon atoms or an unsaturated fatty acid having 5 to 12 carbon atoms, preferably a saturated fatty acid having 8 to 10 carbon atoms or an unsaturated fatty acid having 8 to 10 carbon atoms. In addition, "medium-chain triglyceride (MCT)" refers to glycerin to which two or three medium-chain fatty acids are ester-bonded. In one embodiment, the medium-chain triglyceride (MCT) is a mixture of non-volatile oily compounds obtained by pressing the kernels of seeds such as coconut and palm.

[0059] The animal fats and oils are not particularly limited, but examples thereof include fish oil, egg yolk oil, beef tallow, lard, refined oils derived from animal fats and oils, and the like.

[0060] Examples of refined oils derived from animal fats and oils include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), etc. DHA is found in large amounts in tuna, monkfish, mackerel, saury, yellowtail, horse mackerel, eel, salmon, sardines, etc. EPA is found in large amounts in tuna, mackerel, saury, yellowtail, horse mackerel, sardines, red sea bream, flounder, etc.

[0061] In one embodiment, the oil preferably includes vegetable oil. Also, in one embodiment, it is preferable that the oil includes vegetable oil and does not include animal oil. Compared to animal oil, vegetable oil has almost no taste or odor, so capsules with excellent flavor can be obtained. In another embodiment, the oil preferably includes medium-chain triglycerides (MCT).

[0062] The above-mentioned oils and fats may be used alone or in combination of two or more.

[0063] The oil and fat content is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, with respect to the total mass of the content, and is more preferably 1 to 90% by mass, 3 to 90% by mass, 5 to 90% by mass, 8 to 90% by mass, 10 to 90% by mass, 12 to 90% by mass, 15 to 90% by mass, 16.5 to 90% by mass, 17 to 90% by mass, 18 to 90% by mass, 20 to 90% by mass, 30 to 90% by mass, 40 to 90% by mass, 50 to 90% by mass, 60 to 90% by mass, 70 to 90% by mass, 3 to 80% by mass, 5 to 80% by mass, 8 to 80% by mass, 10 to 80% by mass, 12 to 80% by mass, 15 to 80% by mass, 16.5 to 80% by mass, 17 to 80% by mass, 18 to 80% by mass, 20 to 80% by mass, 30 to 80% by mass, 40 to 80% by mass, 50 to 80% by mass, 60 to 80% by mass, 70 to 80% by mass, 3 to 70% by mass, 5 to 70% by mass, 8 to 70% by mass, 10 to 70% by mass, 12 to 70% by mass, 15 to 70% by mass, 16.5 to 70% by mass, 17 to 70% by mass, 18 to 70% by mass, 20 to 70% by mass, 30 to 70% by mass, 40 to 70% by mass, 50 to 70% by mass, 60 to 70% by mass, 3 to 60% by mass, 5 to 60% by mass, 8 to 60% by mass, 10 to 60% by mass, 12 to 60% by mass, 15 to 60% by mass, 16.5 to 60% by mass, 17 to 60% by mass, 18 to 60% by mass, 20 to 60% by mass, 30 to 60% by mass, 40 to 60% by mass, 50 to 60% by mass, 3 to 50% by mass, 5 to 50% by mass, 8 to 50% by mass, 10 to 50% by mass, 12 to 50% by mass, 15 to 50% by mass, 16.5 to 50% by mass, 17 to 50% by mass, 18 to 50% by mass, 20 to 50% by mass, 30 to 50% by mass, 40 to 50% by mass, 3 to 40% by mass, 5 to 40% by mass, 8 to 40% by mass, 10 to 40% by mass, 12 to 40% by mass, 15 to 40% by mass, 16.5 to 40% by mass, 17 to 40% by mass, 18 to 40% by mass, 20 to 40% by mass, 30 to 40% by mass, 3 to 30% by mass, 5 to 30% by mass, 8 to 30% by mass, 10 to 30% by mass, 12 to 30% by mass, 15 to 30% by mass, 16.5 to 30% by mass, 17 to 30% by mass, 18 to 30% by mass, 20 to 30% by mass, 3 to 20% by mass, 5 to 20% by mass, 8 to 20% by mass, 10 to 20% by mass, 12 to 20% by mass, 15 to 20% by mass, 16.5 to 20% by mass, 17 to 20% by mass, 18 to 20% by mass, 3 to 18% by mass, 5 to 18% by mass, 8 to 18% by mass, 10 to 18% by mass, 12 to 18% by mass,15-18 mass%, 16.5-18 mass%, 17-18 mass%, 3-17 mass%, 5-17 mass%, 8-17 mass%, 10-17 mass%, 12-17 mass%, 15-17 mass%, 16.5-17 mass%, 3-16.5 mass%, 5-16.5 mass%, 8-16.5 mass%, 10 to 16.5% by mass, 12 to 16.5% by mass, 15 to 16.5% by mass, 3 to 15% by mass, 5 to 15% by mass, 8 to 15% by mass, 10 to 15% by mass, 12 to 15% by mass, 3 to 12% by mass, 5 to 12% by mass, 8 to 12% by mass, and 10 to 12% by mass. ,

[0064] (Emulsifier) ​​The emulsifier has a function of suppressing phase separation of the contents (for example, phase separation of a gelling agent and an oil or fat), a function of dispersing hydrophobic components in the contents, and the like.

[0065] The emulsifier is not particularly limited, but examples thereof include lecithin, enzymatically decomposed lecithin, glycerin fatty acid ester, sucrose fatty acid ester, saponin, and wax.

[0066] Lecithin is a glycerophospholipid containing glycerin, choline, and fatty acids. Examples of the fatty acids include palmitic acid, stearic acid, oleic acid, linoleic acid, and α-linolenic acid. Lecithin is usually a mixture of glycerophospholipids. Lecithin can be obtained by extraction from chicken eggs, soybeans, rapeseed, beef, etc. Among these, soybean lecithin and egg yolk lecithin are preferred, and soybean lecithin is more preferred. The composition of the glycerophospholipids contained in lecithin can be appropriately adjusted, for example, by selecting raw materials, extraction methods, purification methods, etc. Commercially available lecithin products include J Lecithin CL (manufactured by J-Oil Mills Co., Ltd.), SLP Paste, SLP-PI Powder, SLP-PC70, and SLP-White (manufactured by Tsuji Oil Mills Co., Ltd.).

[0067] Enzymatically decomposed lecithin is obtained by enzymatically decomposing lecithin. The enzyme is, for example, phospholipase A １ (P.L.A. １ ), phospholipase A ２ (P.L.A. ２ ), phospholipase D (PLD), preferably PLA２ PLA ２ typically cleaves the ester bond between a fatty acid and glycerin at the sn-2 position (β-position) of lecithin. As a result, the resulting enzymatically decomposed lecithin may contain a degradation product having a fatty acid ester at the sn-1 position (α-position), a hydroxy group at the sn-2 position (β-position), and a choline phosphate ester at the sn-3 position (γ-position). The decomposition rate of the enzymatically decomposed lecithin is preferably 30 to 90%.

[0068] Examples of enzymatically decomposed lecithin include liquid enzymatically decomposed lecithin, powdered enzymatically decomposed lecithin, and fractionated enzymatically decomposed lecithin. Liquid enzymatically decomposed lecithin is a decomposition mixture obtained by enzymatic decomposition. Powdered enzymatically decomposed lecithin is a powdered decomposition mixture obtained by removing oil from the liquid enzymatically decomposed lecithin and separating and recovering phospholipids. Fractionated enzymatically decomposed lecithin is a decomposition mixture obtained by fractionating and purifying the powdered enzymatically decomposed lecithin to adjust the phospholipid concentration.

[0069] Glycerin fatty acid esters have a structure in which a fatty acid is ester-bonded to one or two of the three hydroxyl groups of glycerin. Examples of glycerin fatty acid esters include, but are not limited to, acetate monoglyceride, lactate monoglyceride, citrate monoglyceride, diacetyltartaric acid monoglyceride, succinate monoglyceride, polyglycerin fatty acid esters, and polyglycerin condensed linosyl acid esters.

[0070] Sucrose fatty acid esters have a structure in which a fatty acid is ester-bonded to 1 to 8, preferably 1 to 3, of the eight hydroxyl groups of sucrose. Examples of sucrose fatty acid esters include, but are not limited to, sucrose stearate, sucrose palmitate, sucrose myristate, sucrose oleate, sucrose laurate, sucrose behenate, sucrose erucate, and sucrose mixed fatty acid (oleate / palmitate / stearate) esters.

[0071] Saponins are glycosides containing sapogenins (aglycones) with triterpene or steroid skeletons and sugar chains. There are a variety of molecular species depending on the aglycone structure, sugar chain structure, and whether or not the sugar chains have been modified (e.g., acetylated) with respect to the hydroxyl groups.

[0072] Specific examples of saponins include soybean saponin, onjisaponin, platycodon saponin, senegasaponin, ginsenoside, and the like.

[0073] Wax, also called wax, is an ester of fatty acids and alcohols obtained from plants and animals. Specific examples of wax include beeswax, white beeswax, carnauba wax, rice bran wax, carnauba wax, and lanolin.

[0074] In one embodiment, the emulsifier preferably comprises at least one selected from the group consisting of lecithin, enzymatically decomposed lecithin, glycerin fatty acid ester, sucrose fatty acid ester, saponin, and wax, more preferably at least one selected from the group consisting of lecithin, enzymatically decomposed lecithin, and glycerin fatty acid ester, and from the viewpoint of further suppressing phase separation of the gelling agent and fats and oils, it is even more preferably at least one selected from the group consisting of lecithin, liquid enzymatically decomposed lecithin, powdered enzymatically decomposed lecithin, and fractionated enzymatically decomposed lecithin, and from the viewpoint of reducing the rate of moisture loss of the contents, it is particularly preferable to include liquid enzymatically decomposed lecithin. In another embodiment, the emulsifier preferably comprises at least one of lecithin and enzymatically decomposed lecithin, from the viewpoint of further suppressing phase separation of the gelling agent and fats and oils, and more preferably to include enzymatically decomposed lecithin, from the viewpoint of reducing the rate of moisture loss of the contents.

[0075] The above-mentioned emulsifiers may be used alone or in combination of two or more kinds.

[0076] The content of the emulsifier is preferably 0.1% by mass or more relative to the total mass of the contents, and is preferably 0.3 to 10% by mass, 0.5 to 10% by mass, 0.7 to 10% by mass, 1 to 10% by mass, 1.2 to 10% by mass, 1.3 to 10% by mass, 1.35 to 10% by mass, 1.4 to 10% by mass, 1.5 to 10% by mass, 2 to 10% by mass, 3 to 10% by mass, 5 to 10% by mass, 0.3 to 8% by mass, 0.5 to 8% by mass, 0.7 to 8% by mass, 1 to 8% by mass, 1.2 to 8% by mass, 1.3 to 8% by mass, 1.35 to 8 ... .. 4-8% by mass, 1.5-8% by mass, 2-8% by mass, 3-8% by mass, 5-8% by mass, 0.3-5% by mass, 0.5-5% by mass, 0.7-5% by mass, 1-5% by mass, 1.2-5% by mass, 1.3-5% by mass, 1.35-5% by mass, 1.4-5% by mass, 1.5-5% by mass, 2-5% by mass, 3-5% by mass, 0.3-3% by mass, 0.5-3% by mass, 0.7-3% by mass, 1-3% by mass, 1.2-3% by mass, 1.3-3% by mass, 1.35-3% by mass, 1.4-3% by mass, 1.5-3% by mass, 2-3% by mass %, 0.3-2 mass%, 0.5-2 mass%, 0.7-2 mass%, 1-2 mass%, 1.2-2 mass%, 1.3-2 mass%, 1.35-2 mass%, 1.4-2 mass%, 1.5-2 mass%, 0.3-1.5 mass%, 0.5-1.5 mass%, 0.7- 1.5% by mass, 1-1.5% by mass, 1.2-1.5% by mass, 1.3-1.5% by mass, 1.35-1.5% by mass, 1.4-1.5% by mass, 0.3-1.4% by mass, 0.5-1.4% by mass, 0.7-1.4% by mass, 1-1.4% by mass, 1.2-1 .. 4% by mass, 1.3-1.4% by mass, 1.35-1.4% by mass, 0.3-1.35% by mass, 0.5-1.35% by mass, 0.7-1.35% by mass, 1-1.35% by mass, 1.2-1.35% by mass, 1.3-1.35% by mass, 0.3-1.3% by mass , 0.5 to 1.3 mass%, 0.7 to 1.3 mass%, 1 to 1.3 mass%, 1.2 to 1.3 mass%, 0.3 to 1.2 mass%, 0.5 to 1.2 mass%, 0.7 to 1.2 mass%, 1 to 1.2 mass%, and 1.1 to 1.2 mass%.

[0077] (Organic acid having a hydroxyl group and / or its salt) The organic acid having a hydroxyl group and / or its salt has the function of adjusting the hardness of the oral composition, the function of adjusting the taste (sourness, etc.) of the oral composition, the function of adjusting the pH, etc.

[0078] Examples of organic acids having a hydroxyl group include, but are not limited to, citric acid, malic acid, ascorbic acid, gluconic acid, etc. Examples of salts of organic acids having a hydroxyl group include, but are not limited to, sodium citrate, disodium citrate, trisodium citrate, sodium malate, disodium malate, sodium ascorbate, sodium gluconate, potassium citrate, dipotassium citrate, tripotassium citrate, potassium malate, dipotassium malate, potassium ascorbate, potassium gluconate, etc. Among these, the organic acid having a hydroxyl group and / or its salt preferably includes citric acid and / or its salt, more preferably includes at least one selected from the group consisting of citric acid, sodium citrate, disodium citrate, and trisodium citrate, and even more preferably includes citric acid and / or trisodium citrate. The organic acid having a hydroxyl group and / or its salt may be used alone or in combination of two or more.

[0079] The content of the organic acid having a hydroxyl group and / or its salt is preferably 0.1 to 30% by mass, more preferably 1 to 10% by mass, and even more preferably 1 to 5% by mass, 2 to 5% by mass, 3 to 5% by mass, 1 to 3% by mass, 2 to 3% by mass, or 1 to 2% by mass, relative to the total mass of the contents.

[0080] (Non-volatile useful components) The non-volatile useful components are not particularly limited as long as they are components other than volatile components, gelling agents, oils and fats, emulsifiers, and organic acids, and have a desirable effect on humans when ingested. In this specification, "non-volatile" means that the volatilization amount (VC) of a target object when left standing in an environment of a temperature of 36°C and a relative humidity of 90% for 10 minutes is less than 1% by mass relative to the total mass of the target object when left standing.

[0081] Examples of non-volatile useful ingredients include therapeutic agents for diseases such as hypnotics, psychotropic drugs, antiepileptic drugs, drugs for treating Parkinson's syndrome, analgesics, drugs for treating Alzheimer's disease, antiallergic drugs, cardiotonic drugs, antiarrhythmic drugs, antianginal drugs, antihypertensive drugs, antihyperlipidemic drugs, diuretics, expectorants, antiasthmatic drugs, antacids, drugs for treating peptic ulcers, antithrombotic drugs, thrombolytic drugs, anti-inflammatory drugs, drugs for treating gout, drugs for treating osteoporosis, drugs for treating rheumatoid arthritis, drugs for treating diabetes, anticancer drugs, antibiotics, antifungal drugs, and immunosuppressants; peony root, apricot kernel, peach kernel, licorice, Phellodendron bark, Tangerine peel, Senega, Angelica acutiloba, gentian, Rhus annuus, Swertia japonica, Rehmannia root, digitalis, valerian, Examples of non-volatile active ingredients include crude drugs such as bellflower, aloe, and Pinellia; herbal medicines such as Kakkonto, Anchusan, Goryosan, Shoseiryuto, Toki-shakuyakusan, and Mao-to; health-promoting ingredients such as vitamins, minerals, collagen, coenzyme Q10, lutein, zeaxanthin, blueberries, placenta, soy isoflavones, lactic acid bacteria, and bifidobacteria; anti-bad breath ingredients such as sodium iron chlorophyllin, isopropylmethylphenol, and flavones; antibacterial agents such as cetylpyridinium chloride and dequalinium chloride; and anti-inflammatory agents such as azulene, azulene sulfonate, glycyrrhetinic acid, lysozyme chloride, Phellodendron Bark extract, Angelica acutiloba extract, and epsilon aminocaproic acid. These non-volatile active ingredients may be used alone or in combination of two or more.

[0082] The content of the non-volatile useful component can be appropriately set depending on the type of the non-volatile useful component, the preferred intake amount, and the like.

[0083] (Solvent) The solvent has functions such as adjusting the viscosity of the contents and dispersing the components in the contents.

[0084] Specific examples of the solvent include water and organic solvents.

[0085] The organic solvent is not particularly limited, but examples thereof include ethanol, isopropyl alcohol, acetone, propylene glycol, benzyl benzoate, and benzyl salicylate.

[0086] Of these, the solvent preferably contains water. The above-mentioned solvents may be used alone or in combination of two or more.

[0087] The content of the solvent is preferably 1 to 70% by mass, more preferably 1 to 60% by mass, based on the total mass of the contents, and is more preferably 1 to 50% by mass, 3 to 50% by mass, 5 to 50% by mass, 9 to 50% by mass, 10 to 50% by mass, 11 to 50% by mass, 12 to 50% by mass, 13 to 50% by mass, 15 to 50% by mass, 20 to 50% by mass, 1 to 30% by mass, 3 to 30% by mass, 5 to 30% by mass, 9 to 30% by mass, 10 to 30% by mass, 11 to 30% by mass, 12 to 30% by mass, 13 to 30% by mass, 15 to 30% by mass, 20 to 30% by mass, 1 to 20% by mass, 3 to 20% by mass, 5 to 20% by mass, 9 to 20% by mass, 10 to 20% by mass, 11 to 20% by mass, 12 to 20% by mass, Mass%, 13-20 mass%, 15-20 mass%, 1-15 mass%, 3-15 mass%, 5-15 mass%, 9-15 mass%, 10-15 mass%, 11-15 mass% , 12-15% by mass, 13-15% by mass, 1-13% by mass, 3-13% by mass, 5-13% by mass, 9-13% by mass, 10-13% by mass, 11-13% by mass, 12 ~13% by mass, 1-12% by mass, 3-12% by mass, 5-12% by mass, 9-12% by mass, 10-12% by mass, 11-12% by mass, 1-11% by mass, 3-11% by mass %, 5 to 11% by weight, 9 to 11% by weight, 10 to 11% by weight, 1 to 10% by weight, 3 to 10% by weight, 5 to 10% by weight, and 9 to 10% by weight.

[0088] (Dissolution promoter) The dissolution promoter is a component other than volatile components, gelling agents, oils and fats, emulsifiers, organic acids having a hydroxyl group and / or salts thereof, and non-volatile useful components, and has the function of improving the solubility of volatile components, particularly flavorings, and the function of improving the freezing resistance of the oral composition, etc.

[0089] The dissolution promoter is not particularly limited, but examples thereof include dicarboxylic acid esters, diol esters, monocarboxylic acid esters, esters of polyols having three or more hydroxy groups, esters of polycarboxylic acids having three or more carboxy groups, polyol ethers, polyamines, and alcohols having six or more carbon atoms.

[0090] Specific examples of the dissolution promoter include diethyl succinate, diisobutyl adipate, diethyl sebacate, 1-decanol, 1-dodecanol, 1-hexadecanol, benzyl alcohol, etc. The above-mentioned dissolution promoters may be used alone or in combination of two or more.

[0091] (Additives) Examples of additives include sweeteners (sugar, starch syrup, high fructose corn syrup, sorbitol, maltitol, lactitol, sucralose, acesulfame potassium, erythritol, stevia extract, trehalose, neotame, thaumatin, aspartame, etc.), preservatives, colorants, flavoring agents, antioxidants, pH adjusters, sequestering agents, etc. These additives may be used alone or in combination of two or more. Note that, when used in the coating, some of the sweeteners may be used as plasticizers, as described below.

[0092] [Coating] The coating contains at least one selected from the group consisting of a volatile component, a gelling agent, a plasticizer, a solvent, and an additive, and preferably contains at least a gelling agent and a plasticizer.

[0093] The content of the shell is preferably 5 to 50% by mass, more preferably 5 to 40% by mass, based on the total mass of the capsule.

[0094] The thickness of the shell is preferably 5 to 800 μm, particularly preferably 10 to 500 μm. When the capsule is a soft capsule, the thickness of the shell is preferably 200 to 800 μm, more preferably 250 to 800 μm, and even more preferably 250 to 500 μm. When the capsule is a seamless capsule, the thickness of the shell is preferably 5 to 150 μm, more preferably 10 to 100 μm, and even more preferably 30 to 80 μm. The thickness of the shell can be measured using a digital microscope (for example, a VHX-900 manufactured by Keyence Corporation, using a 10 μm calibration scale). Specifically, the capsule can be divided into equal parts with a sharp blade, and the thickness of the shell at the cross section can be measured using the digital microscope. When measuring the thickness of the shell of a soft capsule, the thickness is measured at the part of the shell that is not at the seams.

[0095] (Volatile Components) As the volatile components, those described above are used. When the coating contains a volatile component, the content thereof is preferably 0.3 mass% or more, more preferably 0.3 to 10 mass%, 10 to 75 mass%, even more preferably 0.3 to 7.5 mass%, or 10 to 60 mass%, based on the total mass of the coating. 0.3 to 5 mass%, 0.5 to 5 mass%, 1 to 5 mass%, 1.25 to 5 mass%, 1.5 to 5 mass%, 1.8 to 5 mass%, 2 to 5 mass%, 0.3 to 3 mass%, 0.5 to 3 mass%, 1 to 3 mass%, 1.25 to 3 mass%, 1.5 to 3 mass%, 1.8 to 3 mass%, 2 to 3 mass%, 0.3 to 2 mass%, 0.5 to 2 mass%, 1 to 2 mass%, % by mass, 1.25-2% by mass, 1.5-2% by mass, 1.8-2% by mass, 0.3-1.8% by mass, 0.5-1.8% by mass, 1-1.8% by mass, 1. 25 to 1.8 mass%, 1.5 to 1.8 mass%, 0.3 to 1.5 mass%, 0.5 to 1.5 mass%, 1 to 1.5 mass%, 1.25 to 1.5 mass%, More preferably 0.3 to 1.25 mass%, 0.5 to 1.25 mass%, 1 to 1.25 mass%, 10 to 50 mass%, 15 to 50 mass%, 20 to 50 mass%, 10 to 40 mass%, 15 to 40 mass%, 20 to 40 mass%, 10 to 30 mass%, 15 to 30 mass%, 20 to 30 mass%.

[0096] (Gelling Agent) The gelling agent has the function of imparting elasticity to the shell, thereby providing the capsule with a suitable texture.

[0097] Examples of gelling agents include gelatin, casein, polysaccharides, and starches.

[0098] As the gelatin, casein, polysaccharides and starches, those mentioned above can be used.

[0099] In one embodiment, the gelling agent used in the coating preferably contains gelatin, and more preferably contains gelatin with a bloom of 150 to 300. In another embodiment, the gelling agent used in the coating preferably contains bovine gelatin and / or porcine gelatin, and more preferably porcine gelatin, from the viewpoints of versatility and excellent moldability.

[0100] The above gelling agents may be used alone or in combination of two or more.

[0101] In one embodiment, the gelling agent used for the fill and the gelling agent used for the shell may be the same or different, but it is preferable to use the same gelling agent. If the gelling agent used for the fill and the gelling agent used for the shell are the same, it is preferable from the viewpoints of improving the stability of the capsule and reducing the feeling of the shell remaining after chewing.

[0102] In one embodiment, the gelling agent used in the filling and the gelling agent used in the coating preferably include gelatin.

[0103] The content of the gelling agent is preferably 1 to 90% by mass, more preferably 5 to 85% by mass, and even more preferably 10 to 80% by mass, 20 to 80% by mass, 30 to 80% by mass, 40 to 80% by mass, 50 to 80% by mass, 60 to 80% by mass, 10 to 70% by mass, 20 to 70% by mass, 30 to 70% by mass, 40 to 70% by mass, 50 to 70% by mass, 60 to 70% by mass, 10 to 60% by mass, 20 to 60% by mass, 30 to 60% by mass, 40 to 60% by mass, 50 to 60% by mass, 10 to 50% by mass, 20 to 50% by mass, 30 to 50% by mass, 40 to 50% by mass, 10 to 40% by mass, 20 to 40% by mass, and 30 to 40% by mass are further preferred.

[0104] (Plasticizer) The plasticizer has a function of imparting flexibility to the film.

[0105] The plasticizer is not particularly limited, but examples thereof include polyhydric alcohols such as glycerin, ethylene glycol, and propylene glycol; sugar alcohols such as sorbitol, mannitol, xylitol, erythritol, lactitol, maltitol, and galactositol; cellulose derivatives such as hydroxymethyl cellulose (HPMC), hydroxypropyl cellulose (HPC), methyl cellulose (MC), and carboxymethyl cellulose (CMC); and polymers such as polyvinyl alcohol, polyethylene glycols, and polyvinylpyrrolidone.

[0106] In one embodiment, the plasticizer preferably contains a polyhydric alcohol, more preferably glycerin. In another embodiment, the plasticizer preferably contains a sugar alcohol, more preferably at least one selected from the group consisting of sorbitol, mannitol, xylitol, erythritol, lactitol, maltitol, and galactositol, and even more preferably at least one selected from the group consisting of sorbitol, mannitol, xylitol, and erythritol. In this embodiment, the plasticizer preferably further contains glycerin. That is, the plasticizer preferably contains a sugar alcohol and glycerin, and more preferably contains at least one selected from the group consisting of sorbitol, mannitol, xylitol, erythritol, lactitol, maltitol, and galactositol, and glycerin. In this case, the ratio of the sugar alcohol content to the glycerin content (sugar alcohol content / glycerin content) is preferably 0.1 to 1.0, more preferably 0.1 to 0.8. By using such a composition, even if the contents are liquid, the capsule hardness at 10% compression can be set within a predetermined range, and the retronasal aroma can be improved. Furthermore, even if the contents are liquid, the capsule has appropriate elasticity and a suitable texture can be obtained. The above-mentioned plasticizers may be used alone or in combination of two or more.

[0107] The content of the plasticizer is preferably 1 to 80% by mass, more preferably 10 to 60% by mass, and even more preferably 20 to 50% by mass, based on the total mass of the coating.

[0108] The ratio of the gelling agent content to the plasticizer content (gelling agent content / plasticizer content) is preferably 0.4 to 2.2, more preferably 0.5 to 1.9, and even more preferably 0.6 to 1.8. By adjusting this ratio, even if the contents are liquid, the capsule's hardness at 10% compression can be within a predetermined range, and the retronasal aroma can be improved. Furthermore, even if the contents are liquid, the capsule has appropriate elasticity and a suitable texture can be obtained. When the capsule is a seamless capsule, the ratio of the gelling agent content to the plasticizer content (gelling agent content / plasticizer content) is preferably 1 to 18, more preferably 1.2 to 11.5, even more preferably 1.5 to 8.5, and even more preferably 1.5 to 5.5. By adjusting this ratio, even if the contents are liquid, the capsule's hardness at 10% compression can be within a predetermined range, and the retronasal aroma can be improved. Furthermore, the capsules disintegrate with moderate chewing force, providing a pleasant texture.

[0109] (Solvent) The solvent has a function of adjusting the viscosity of the film, etc.

[0110] As the solvent, the above-mentioned solvents are used.

[0111] The content of the solvent is preferably 20% by mass or less, more preferably 17% by mass or less, even more preferably 15% by mass or less, and particularly preferably 8 to 15% by mass, relative to the total mass of the coating.

[0112] (Additives) The coating may further contain additives, which may be the same as those used in the contents.

[0113] [Capsule Structure] The capsule structure is not particularly limited and can be set appropriately.

[0114] In one embodiment, the volatile component may be contained in the contents, the coating, or both the contents and the coating. In a preferred embodiment, the volatile component is contained in the contents.

[0115] In one embodiment, the capsule has a shell thickness of 5 to 800 μm, the shell contains a gelling agent and a plasticizer, and the ratio of the gelling agent content to the plasticizer content (gelling agent content / plasticizer content) is preferably 0.4 to 2.2. In this case, the gelling agent preferably contains gelatin. The plasticizer preferably contains at least one of a polyhydric alcohol and a sugar alcohol, more preferably at least one selected from the group consisting of glycerin, sorbitol, mannitol, xylitol, erythritol, lactitol, maltitol, and galactositol, and even more preferably at least one selected from the group consisting of glycerin, sorbitol, mannitol, xylitol, and erythritol. The ratio of the gelling agent content to the plasticizer content (gelling agent content / plasticizer content) is preferably 0.5 to 1.9, more preferably 0.6 to 1.8. The thickness of the coating is preferably 10 to 500 μm. Furthermore, it is preferable that the contents contain a volatile component, and it is more preferable that the contents contain a fragrance. In this case, the contents may be in a liquid or gummy form.

[0116] In one embodiment, the capsule has a shell having a thickness of 5 to 800 μm, the shell containing a gelling agent and a plasticizer, and the plasticizer containing a sugar alcohol. In this case, the shell thickness is preferably 10 to 500 μm, or 200 to 800 μm. The sugar alcohol preferably contains at least one selected from the group consisting of sorbitol, mannitol, xylitol, erythritol, lactitol, maltitol, and galactositol, and more preferably contains at least one selected from the group consisting of sorbitol, mannitol, xylitol, and erythritol. In this embodiment, the plasticizer preferably further contains glycerin. That is, the plasticizer preferably contains a sugar alcohol and glycerin, and more preferably contains at least one selected from the group consisting of sorbitol, mannitol, xylitol, erythritol, lactitol, maltitol, and galactositol, and glycerin. In this case, the ratio of the sugar alcohol content to the glycerin content (sugar alcohol content / glycerin content) is preferably 0.1 to 1.0, more preferably 0.1 to 0.8. In this case, the gelling agent preferably contains gelatin. Furthermore, a volatile component is preferably contained in the contents, and a flavoring is more preferably contained in the contents. In this case, the contents may be liquid or gummy. In one embodiment, the contents are preferably liquid. In a preferred embodiment, the capsule further contains glycerin as the plasticizer, and the ratio of the sugar alcohol content to the glycerin content (sugar alcohol content / glycerin content) is preferably 0.1 to 1.0. In a preferred embodiment, the capsule preferably has a shell thickness of 200 to 800 μm, and the contents are liquid.

[0117] In one embodiment, the capsule has a gummy portion containing a flavoring as the volatile component and gelatin as the gelling agent, and the water content is preferably 9.0 to 20% by mass relative to the total mass of the oral composition. Since the capsule has a gummy portion, it is preferably a soft capsule. The capsule preferably further contains an organic acid having a hydroxyl group and / or a salt thereof, and more preferably further contains at least one selected from the group consisting of citric acid, malic acid, ascorbic acid, gluconate, sodium citrate, disodium citrate, trisodium citrate, sodium malate, disodium malate, sodium ascorbate, sodium gluconate, potassium citrate, dipotassium citrate, tripotassium citrate, potassium malate, dipotassium malate, potassium ascorbate, and potassium gluconate. In one embodiment, the capsule preferably contains citric acid and / or a salt thereof, more preferably at least one selected from the group consisting of citric acid, sodium citrate, disodium citrate, and trisodium citrate, and even more preferably citric acid and / or trisodium citrate. The capsule preferably further contains an oil or fat and an emulsifier. In this case, the oil or fat preferably contains vegetable oil, more preferably medium-chain triglyceride (MCT). The emulsifier preferably contains at least one selected from the group consisting of lecithin, enzymatically decomposed lecithin, glycerin fatty acid ester, sucrose fatty acid ester, saponin, and wax, more preferably at least one selected from the group consisting of lecithin, enzymatically decomposed lecithin, and glycerin fatty acid ester, even more preferably at least one selected from the group consisting of lecithin, liquid enzymatically decomposed lecithin, powdered enzymatically decomposed lecithin, and fractionated enzymatically decomposed lecithin, and particularly preferably liquid enzymatically decomposed lecithin. The content of water is preferably 9.0 to 19% by mass, 9.0 to 18% by mass, 9.5 to 19% by mass, or 9.5 to 18% by mass relative to the total mass of the oral composition.

[0118] In a preferred embodiment, the capsule is a soft capsule and the shell comprises a gelling agent and a plasticizer.

[0119] The soft capsule preferably has a shell thickness of 200 to 800 μm, more preferably 250 to 800 μm, and even more preferably 250 to 500 μm.

[0120] The contents may be in the form of a gummy candy or a liquid.

[0121] When the contents are gummy, the contents contain a gelling agent. In one embodiment, it is preferable that the contents further contain a volatile component. In one embodiment, it is preferable that the contents further contain an oil or fat. In one embodiment, it is more preferable that the contents contain a gelling agent, a volatile component, and an oil or fat. In one embodiment, it is preferable that the contents further contain an emulsifier. In one embodiment, it is more preferable that the contents contain a gelling agent, a volatile component, an oil or fat, and an emulsifier.

[0122] In one embodiment, it is preferable that the film has a thickness of 200 to 800 μm, the film contains the gelling agent and a plasticizer, and the contents contain the gelling agent and are gummy. In one preferred embodiment, it is preferable that the contents further contain oils and fats.

[0123] Whether the contents are gummy or liquid, the ratio of the gelling agent content to the plasticizer content in the coating (gelling agent content / plasticizer content) is preferably 0.4 to 2.2, more preferably 0.5 to 1.9, and even more preferably 0.6 to 1.8.

[0124] Furthermore, whether the filling is in gummy or liquid form, the plasticizer in the coating preferably contains a sugar alcohol. The sugar alcohol preferably contains at least one selected from the group consisting of sorbitol, mannitol, xylitol, erythritol, lactitol, maltitol, and galactositol, and more preferably contains at least one selected from the group consisting of sorbitol, mannitol, xylitol, and erythritol. In this case, the plasticizer preferably further contains glycerin. That is, the plasticizer preferably contains a sugar alcohol and glycerin, and more preferably contains at least one selected from the group consisting of sorbitol, mannitol, xylitol, erythritol, lactitol, maltitol, and galactositol, and glycerin. In this case, the ratio of the sugar alcohol content to the glycerin content (sugar alcohol content / glycerin content) is preferably 0.1 to 1.0, and more preferably 0.1 to 0.8.

[0125] The soft capsule can be produced by a method including a filling step of filling a coating composition with a fill composition, and a drying step of drying the resulting fill.

[0126] The filling step is a step of filling the coating composition with the content composition. The filling method is not particularly limited, but a punching method is preferred. The punching method is typically performed using a rotary die capsule filling machine. More specifically, the punching method involves sandwiching two overlapping film sheets obtained from the coating composition between a pair of cylindrical dies, injecting the content composition between the two film sheets, and simultaneously performing pressure cutting and pressure bonding using the dies. The drying step is a step of drying the resulting filled product. The resulting filled product has a configuration in which the content composition is filled into a wet film. In the drying step, for example, the content composition becomes the content by volatilizing at least a portion of the solvent contained in the content composition, and the moisture contained in the wet film is removed, turning the wet film into a film. Whether or not components other than the solvent are removed by the drying step depends on their physical properties, etc.

[0127] In a preferred embodiment, the thickness of the capsule is 5 to 150 μm, the capsule contains a gelling agent and a plasticizer, and the contents are preferably liquid. In this case, the capsule is a seamless capsule.

[0128] The thickness of the coating is preferably 10 to 100 μm, and more preferably 30 to 80 μm.

[0129] When the contents of the seamless capsule are liquid, the contents do not have elasticity, and therefore it is preferable to control the composition and structure (thickness, etc.) of the shell taking this into consideration so that the oral composition as a whole satisfies the desired properties.

[0130] The ratio of the gelling agent content to the plasticizer content in the coating (gelling agent content / plasticizer content) is preferably 1 to 18, more preferably 1.2 to 11.5, even more preferably 1.5 to 8.5, and particularly preferably 1.5 to 5.5.

[0131] The seamless capsule can be produced by a method including a liquid dropping step of enveloping the content composition with the coating composition, and a drying step of drying the resulting filling.

[0132] The submerged dripping process is a process of enveloping the content composition with the coating composition. The submerged dripping process is not particularly limited, but can be performed by ejecting the content composition and the coating composition from a multiple nozzle having a nozzle for ejecting the content composition and two or more nozzles for ejecting the coating composition, respectively, and then gelling the content composition by enveloping droplets of the coating composition. The drying process is a process of drying the resulting filled product. The resulting filled product has a configuration in which the content composition is filled within a seamless wet film derived from the coating composition. In the drying process, for example, the content composition becomes the content by volatilizing at least a portion of the solvent contained in the content composition, and the wet film becomes a film by removing the moisture contained in the wet film. Note that whether or not components other than the solvent are removed by the drying process depends on their physical properties, etc.

[0133] <Gummy> Gummies are solid oral compositions that are given elasticity by a gelling agent. Gummies can exist independently and do not require a coating to fill the contents.

[0134] The shape of the gummy candy is not particularly limited. Specific examples of the shape of the gummy candy include an oval shape (football shape), an oblong shape, a sphere shape, an acorn shape, a long eggplant shape, a triangle shape, a diamond shape, a fish shape, a tube shape, a bottle shape, a ring shape (doughnut shape), a worm shape, a bottle shape (jar shape), a block shape, and a character shape.

[0135] The length of the gummies is preferably 5 to 30 mm, and more preferably 10 to 20 mm. In this specification, unless otherwise specified, the "length of gummies" refers to the longest distance between two points on the outline of the gummies, and refers to the average length of any 10 gummies measured with a dial gauge.

[0136] The gummy candy contains a volatile component and a gelling agent, and may further contain at least one selected from the group consisting of fats and oils, emulsifiers, organic acids having a hydroxyl group and / or salts thereof, non-volatile useful components, water, and additives.

[0137] The volatile components, gelling agents, oils and fats, emulsifiers, organic acids having a hydroxyl group and / or salts thereof, non-volatile useful components, solvents, dissolution promoters, and additives that can be used are the same as those used in capsules.

[0138] In one embodiment, the gummy candy preferably contains a flavor as a volatile component. In one embodiment, the gummy candy preferably contains gelatin as a gelling agent. In one embodiment, the gummy candy preferably contains an oil and an emulsifier. In one embodiment, the gummy candy preferably contains an organic acid having a hydroxyl group and / or a salt thereof.

[0139] The content of volatile components is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.3 to 10% by mass, 10 to 75% by mass, particularly preferably 0.3 to 7.5% by mass, 10 to 60% by mass, and particularly preferably 0.3 to 5% by mass, 0.5 to 5% by mass, 1 to 5% by mass, 1.25 to 5% by mass, 1.5 to 5% by mass, 1.8 to 5% by mass, 2 to 5% by mass, 0.3 to 3% by mass, 0.5 to 3% by mass, 1 to 3% by mass, 1.25 to 3% by mass, 1.5 to 3% by mass, 1.8 to 3% by mass, 2 to 3% by mass, 0.3 to 2% by mass, 0.5 to 2% by mass %, 1-2 mass%, 1.25-2 mass%, 1.5-2 mass%, 1.8-2 mass%, 0.3-1.8 mass%, 0.5-1.8 mass%, 1-1.8 quality % by mass, 1.25-1.8% by mass, 1.5-1.8% by mass, 0.3-1.5% by mass, 0.5-1.5% by mass, 1-1.5% by mass, 1.25-1.5 Mass%, 0.3 to 1.25 mass%, 0.5 to 1.25 mass%, 1 to 1.25 mass%, 10 to 50 mass%, 15 to 50 mass%, 20 to 50 mass%, 10 to 40 mass%, 15 to 40 mass%, 20 to 40 mass%, 10 to 30 mass%, 15 to 30 mass%, 20 to 30 mass%. Most preferably.

[0140] The content of the gelling agent is preferably 0.1% by mass or more, more preferably 0.3 to 40% by mass, and even more preferably 1 to 30% by mass, 2 to 30% by mass, 3 to 30% by mass, 5 to 30% by mass, 1 to 20% by mass, 2 to 20% by mass, 3 to 20% by mass, 5 to 20% by mass, 1 to 10% by mass, 2 to 10% by mass, 3 to 10% by mass, 5 to 10% by mass, 1 to 8% by mass, 2 to 8% by mass, 3 to 8% by mass, 5 to 8% by mass, 2 to 5% by mass, or 2 to 3% by mass.

[0141] The content of oils and fats is preferably 0.1% by mass or more, and 0.5% by mass or more, more preferably 1 to 90% by mass, and more preferably 3 to 70% by mass, 5 to 70% by mass, 8 to 70% by mass, 10 to 70% by mass, 12 to 70% by mass, 15 to 70% by mass, 16.5 to 70% by mass, 17 to 70% by mass, 18 to 70% by mass, 20 to 70% by mass, 30 to 70% by mass, 40 to 70% by mass, 50 to 70% by mass, 60 to 70% by mass, 3 to 50% by mass, 5 to 50% by mass, 8 to 50% by mass, 10 to 50% by mass, 12 to 50% by mass, 15 to 50% by mass, 0% by mass, 16.5-50% by mass, 17-50% by mass, 18-50% by mass, 20-50% by mass, 30-50% by mass, 40-50% by mass, 3-30% by mass, 5-30% by mass, 8-30% by mass, 10-30% by mass, 12-30% by mass, 15-30% by mass, 16.5-30 Mass%, 17-30% by mass, 18-30% by mass, 20-30% by mass, 3-15% by mass, 5-15% by mass, 8-15% by mass, 10-15% by mass, 12-15% by mass, 3-12% by mass, 5-12% by mass, 8-12% by mass, and 10-12% by mass.

[0142] The content of the emulsifier is preferably 0.1% by mass or more, and more preferably 0.3 to 10% by mass, 0.5 to 10% by mass, 1 to 10% by mass, 1.2 to 10% by mass, 1.5 to 10% by mass, 0.3 to 5% by mass, 0.5 to 5% by mass, 1 to 5% by mass, 1.2 to 5% by mass, 1.5 to 5% by mass, 0.3 to 3% by mass, 0.5 to 3% by mass, 1 to 3% by mass, 1.2 to 3% by mass, 1.5 to 3% by mass, 0.3 to 1.5% by mass, 0.5 to 1.5% by mass, 1 to 1.5% by mass, or 1.2 to 1.5% by mass.

[0143] The content of the organic acid having a hydroxyl group and / or its salt is preferably 0.1 to 30% by mass, more preferably 1 to 10% by mass, and even more preferably 1 to 5% by mass, 2 to 5% by mass, 3 to 5% by mass, 1 to 3% by mass, 2 to 3% by mass, or 1 to 2% by mass, relative to the total mass of the gummies.

[0144] The water content is preferably 9.0 to 20% by mass, more preferably 9.0 to 19% by mass, 9.0 to 18% by mass, 9.5 to 19% by mass, or 9.5 to 18% by mass, based on the total mass of the gummy candy.

[0145] The gummy candy may have a single layer structure or a structure of two or more layers. In the case of a structure of two or more layers, examples include a gummy candy having a gummy portion and a sugar coating layer covering the gummy portion, and a layered gummy candy having a first gummy portion and a second gummy portion formed on the first gummy portion (in this case, the first gummy portion and the second gummy portion have different ingredients or physical properties).

[0146] The gummies can be produced by a method including a dissolving step of dissolving gummies ingredients and a molding step of injecting the solution obtained in the dissolving step into a mold.

[0147] The dissolving step can be carried out by dissolving the gummy ingredients in water by heating at 50 to 110° C. The molding step can be carried out by pouring the solution obtained in the dissolving step into a mold and cooling it.

[0148] In addition, when manufacturing a gummy candy having a first gummy portion and a second gummy portion formed on the first gummy portion, the solution for forming the first gummy portion can be poured into a mold and cooled to partially solidify, and then the solution for forming the second gummy portion can be poured into the mold and cooled to form the first gummy portion.

[0149] <Uses> The oral composition of the present invention has predetermined physical properties, and thus imparts a retronasal aroma. Therefore, by chewing the oral composition of the present invention a certain number of times when ingesting it, the consumer can enjoy the retronasal aroma. Therefore, in a preferred embodiment, the oral composition of the present invention is used to impart a retronasal aroma. Also, in a preferred embodiment, the oral composition of the present invention is consumed to enjoy the retronasal aroma. In this case, the volatile component contained in the oral composition is typically a flavoring.

[0150] Furthermore, the oral composition of the present invention can be absorbed transnasally by allowing the volatile components to return from the mouth to the nasal cavity. As a result, the absorption rate can be improved (e.g., bioavailability can be increased) compared to when all of the volatile components are orally ingested. Therefore, in a preferred embodiment, the oral composition of the present invention is used to allow at least a portion of the volatile components to be absorbed transnasally. In this case, the volatile components contained in the oral composition are usually volatile useful components.

[0151] The oral composition of the present invention may be labeled with an explanation or claim of its use or function. For example, the instructions, packaging, product introduction, etc. for the oral composition of the present invention may clearly state that the user can enjoy a retronasal aroma, or that at least a portion of the useful ingredients contained therein can be absorbed transnasally.

[0152] 2. Method for Improving Retronasal Odor According to one embodiment of the present invention, a method for improving retronasal odor is provided. The method includes adjusting an oral composition containing a volatile component and a gelling agent so that the oral composition has a hardness of 0.1 to 9.0 N at 10% compression and a water activity of 0.73 or less. As used herein, "improved retronasal odor" refers to an increase in the area under the sensor intensity curve measured by the method described in the Examples for an oral composition containing the same type of volatile component (or, if multiple volatile components are used, the same preparation composition). In the method of the present invention, the area under the sensor intensity curve measured by the method described in the Examples for an oral composition adjusted to have predetermined properties is preferably at least 1.1-fold, and even at least 1.2-fold, greater than that for an oral composition containing the same type of volatile component (or, if multiple volatile components are used, the same preparation composition) as the oral composition and adjusted to have a hardness of less than 0.1 N at 10% compression or a water activity of greater than 0.73.

[0153] The method for adjusting the physical properties is not particularly limited, and examples thereof include adjusting the type and composition of ingredients, adjusting the configuration (e.g., adjusting the film thickness), and adjusting the manufacturing conditions (e.g., drying temperature, drying time). For example, when the contents are soft capsules in a gummy form, the contents have a predetermined elasticity, and it is preferable to control the composition and configuration (thickness, etc.) of the shell taking this into consideration so that the oral composition as a whole satisfies the predetermined characteristics. On the other hand, when the contents are soft capsules in a liquid form, the contents do not have elasticity, and it is preferable to control the composition and configuration (thickness, etc.) of the shell taking this into consideration so that the oral composition as a whole satisfies the predetermined characteristics. When the contents are seamless capsules, the contents are liquid and do not have elasticity, and it is preferable to control the composition and configuration (thickness, etc.) of the shell taking this into consideration so that the oral composition as a whole satisfies the predetermined characteristics.

[0154] In one embodiment of the method of the present invention, in the process of developing an oral composition, the hardness and water activity at 10% compression are adjusted to fall within a specified range by adjusting the type and composition of ingredients, the coating thickness, the drying temperature, the drying time, etc., and as a result, the retronasal aroma is improved compared to before adjustment.

[0155] Another embodiment of the method according to the present invention is a method in which the hardness and water activity of a product when compressed to 10% fall within predetermined ranges, and the ability to enjoy a retronasal aroma is clearly indicated or suggested in the product's instructions, packaging, introduction, etc. Another embodiment of the method according to the present invention is a method in which, during the production process of a product, inspection is performed to confirm that the hardness and water activity when compressed to 10% fall within predetermined ranges and that the retronasal aroma meets predetermined standards.

[0156] The present invention will be specifically described below with reference to examples, although the present invention is not limited to these examples.

[0157] [Materials Used] The materials used in the Examples and Comparative Examples are as follows: 1. Volatile Components Orange Flavoring Kiwi Concentrate 10X AKY-3242 (Inabata Fragrance Co., Ltd.) Caryophyllene AKY-2345 (Inabata Fragrance Co., Ltd.) D-Limonene Ethyl Butyrate Blueberry 10X Concentrate AKY-2960 (Inabata Fragrance Co., Ltd.) Phenylethyl Acetate 2. Gelling Agents Gelatin 1 (jelly strength: approximately 200 bloom) Gelatin 2 (jelly strength: approximately 300 bloom) Agar Carrageenan Sodium Alginate Dextrin Modified Starch Pullulan 3. Oils and Fats Coconard ML (medium-chain triglyceride (MCT), Kao Corporation) 4. 1. Ingredients: Emulsifier: SLP Paste Lyso (enzymatically hydrolyzed lecithin, manufactured by Tsuji Oil Mills Co., Ltd.) Awabreak G-109 (A) (manufactured by Taiyo Kagaku Co., Ltd.) Beeswax, glycerin fatty acid ester 5. Useful ingredients: Emix-50L (vitamin E, manufactured by Mitsubishi Chemical Corporation) Kiwi seed extract-P (manufactured by Oryza Oil & Fat Chemical Co., Ltd.) 6. Plasticizer: Glycerin, erythritol, xylitol, sorbitol 7. Sweetener: Granulated sugar, Sweet P EM (highly saccharified reduced starch syrup, manufactured by Bussan Food Science Co., Ltd.) Amamil (reduced starch syrup, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) Acesulfame potassium, erythritol, sucralose 8. Organic acids with hydroxyl groups and their salts: Purified citric acid (manufactured by Fuso Chemical Co., Ltd.) Trisodium citrate (manufactured by Iwata Scientific Co., Ltd.) 9. Preservative: Desfan-10 (Tsuruya Chemical Industry Co., Ltd.) 10. Other additives: Guar gum decomposition product

[0158] Example 1 Gummies were produced as oral compositions.

[0159] (1) Preparation of a composition for producing gummy candies: 2 parts by mass of gelatin 1 (jelly strength: approximately 200 bloom) as a gelling agent, 1 part by mass of Desfan-10 (manufactured by Tsuruya Chemical Industry Co., Ltd.) as a preservative, and 23.5 parts by mass of purified water were placed in a heating tank equipped with a stirrer, and after confirming that the gelatin had absorbed water and swelled, the mixture was heated and dissolved at 70°C to 85°C. Next, 27 parts by mass of granulated sugar and 27 parts by mass of Sweet P EM (highly saccharified reduced starch syrup, manufactured by Bussan Food Science Co., Ltd.) as sweeteners were added to the mixture and heated and dissolved at 70°C to 85°C. Furthermore, 10 parts by mass of Coconard ML (medium-chain triglyceride (MCT), manufactured by Kao Corporation) as an oil and fat, 1 part by mass of Emix-50L (vitamin E, manufactured by Mitsubishi Chemical Corporation) as a useful ingredient, and 1 part by mass of SLP Paste Lyso (enzymatically hydrolyzed lecithin, manufactured by Tsuji Oil Mills Co., Ltd.) as emulsifiers and 0.1 parts by mass of Awabreak G-109(A) (manufactured by Taiyo Kagaku Co., Ltd.) were added to the mixture at 70°C to 85°C. The resulting mixture was heated at 70 to 85°C and subjected to a defoaming treatment in a vacuum defoamer. Separately, a solution containing an organic acid having a hydroxyl group and an organic acid salt having a hydroxyl group (hereinafter also referred to as "organic acid solution") was prepared. Specifically, an organic acid solution was prepared by adding 1.1 parts by mass of purified citric acid (manufactured by Fuso Chemical Co., Ltd.), an organic acid having a hydroxyl group, and 0.8 parts by mass of trisodium citrate (manufactured by Iwata Scientific Co., Ltd.), an organic acid salt having a hydroxyl group, to 4 parts by mass of purified water and dissolving them by heating at 70 to 85° C. After the degassed mixed liquid and the organic acid solution were cooled to temperatures of 40 to 50° C., they were mixed, and 1.5 parts by mass of orange flavoring, a volatile component, was added to the resulting solution to prepare a composition for producing gummy candies.

[0160] (2) Production of Gummies (Oral Composition) The composition for producing gummy candies was filled into a silicone mold and then allowed to stand in a refrigerator. The cooled solid was transferred from the silicone mold onto a sterile dish and dried for 36 hours at 25°C and 30% relative humidity to produce a rectangular prism-shaped gummy candy. The gummy candy measured 14 mm long x 14 mm wide x 10 mm high and weighed approximately 2500 mg.

[0161] Examples 2 to 3 and Comparative Example 1 Gummies (oral compositions) were produced in the same manner as in Example 1, except that the composition of the composition for producing gummies and the drying time were changed.

[0162] The composition of the composition for producing gummies, the drying time, and the composition of the gummies are shown in Table 1 below.

[0163] Example 4 Seamless capsules were produced as oral compositions.

[0164] (1) Preparation of Content Composition A content composition was prepared by mixing 25 parts by mass of D-limonene, a volatile component, and 75 parts by mass of Coconard ML, an oil.

[0165] (2) Preparation of Coating Composition A coating composition was prepared by mixing 100 parts by weight of gelatin 2 (jelly strength: approximately 300 bloom) as a gelling agent, 20 parts by weight of glycerin and 10 parts by weight of sorbitol as plasticizers, and 390 parts by weight of purified water.

[0166] (3) Production of Seamless Capsules (Oral Composition) Seamless capsules were produced by the liquid dropping method using 103.0 mg of the content composition and 44.0 mg of the coating composition. The resulting seamless capsules were dried until their weight reached approximately 115.2 mg, producing seamless capsules (diameter: 6 mm, coating thickness: approximately 50 μm).

[0167] Examples 5 and 6 Seamless capsules were produced in the same manner as in Example 4, except that the composition of the coating composition was changed.

[0168] The compositions of the fill composition and the coating composition, as well as the composition of the seamless capsule, are shown in Table 2 below.

[0169] Example 7 Soft capsules were prepared as an oral composition.

[0170] (1) Preparation of Content Composition: 14.5 parts by mass of gelatin as a gelling agent and 23.5 parts by mass of purified water were placed in a heating tank equipped with a stirrer and dissolved by heating at 70 to 80° C. Next, 23.7 parts by mass of granulated sugar and 24 parts by mass of Sweet P EM (highly saccharified reduced starch syrup, manufactured by Bussan Food Science Co., Ltd.) as sweeteners were added to the mixture and dissolved by heating at 70 to 80° C. Furthermore, 13 parts by mass of Coconard ML (medium-chain triglyceride (MCT), manufactured by Kao Corporation) as an oil and fat, 1 part by mass of Emix-50L (vitamin E, manufactured by Mitsubishi Chemical Corporation) as a useful ingredient, 1 part by mass of Desfan-10 (manufactured by Tsuruya Chemical Industry Co., Ltd.) as a preservative, and 1 part by mass of SLP Paste Lyso (enzyme-decomposed lecithin, manufactured by Tsuji Oil Mills Co., Ltd.) as emulsifiers and 0.1 parts by mass of Awabreak G-109 (A) (manufactured by Taiyo Kagaku Co., Ltd.) were added to the mixture at 70°C to 85°C. The resulting mixture was heated at 70 to 85°C and subjected to a defoaming treatment using a vacuum defoamer. Separately, an organic acid solution was prepared. Specifically, 1.4 parts by mass of purified citric acid (manufactured by Fuso Chemical Co., Ltd.), an organic acid having a hydroxyl group, and 0.8 parts by mass of trisodium citrate (manufactured by Iwata Scientific Co., Ltd.), an organic acid salt having a hydroxyl group, were added to 4 parts by mass of purified water and dissolved by heating at 70 to 85°C to prepare an organic acid solution. The degassed mixture and the organic acid solution were each cooled to 40 to 50°C, and then mixed. 2 parts by mass of D-limonene, a volatile component, was added to the resulting solution to prepare a content composition. The content composition was stored in a heated container at 35 to 45°C.

[0171] (2) Preparation of Coating Composition A coating composition was prepared by mixing 100 parts by weight of gelatin 1 as a gelling agent, 80 parts by weight of glycerin, 10 parts by weight of sorbitol, and 5 parts by weight of xylitol as plasticizers, 0.2 parts by weight of sucralose as a sweetener, and 250 parts by weight of purified water.

[0172] (3) Preparation of soft capsules (oral composition): The filling amount of the content composition was 1000 mg, and the amount of the coating composition was 310 mg. These were then punched into football-shaped soft capsules using a rotary die capsule filling machine. The resulting soft capsules were dried in a rotary tumbler dryer at 25±3°C for 5 hours, and then shelf-dried at 25±3°C for 65 hours to produce soft capsules (major axis: 16.3 mm, minor axis: 9.5 mm, coating thickness: approximately 400 μm).

[0173] Examples 8 to 21 and Comparative Examples 2 to 8 Soft capsules (oral compositions) were produced in the same manner as in Example 7, except that the composition of the fill composition, the composition of the coating composition, and the drying time were changed, that in Examples 15 to 18 and Comparative Example 7, the capsule shape was changed to a substantially spherical shape (major axis: 12.2 mm, minor axis: 10.2 mm, coating thickness: approximately 400 μm), and that in Examples 19 to 21 and Comparative Example 8, the filling amount of the fill composition was changed to 1500 mg and the capsule shape was changed to a substantially spherical shape (major axis: 13.2 mm, minor axis: 12.2 mm, coating thickness: approximately 400 μm).

[0174] The compositions of the fill composition, the coating composition, the drying time, and the soft capsule composition are shown in Table 3 below. (3) Drying time (Table 3-4) indicates the sum of the drying time using a rotary tumbler dryer and the drying time using shelf drying. In Examples 8 to 10, drying was performed under the same drying conditions as in Example 7. In Examples 11 to 21, the drying time using a rotary tumbler dryer was fixed at 5 hours, and the subsequent shelf drying time was changed. The water content of the contents or coating after drying shown in (4) Soft Capsule Composition (Fill) and (5) Soft Capsule Composition (Coating) (Tables 3-5 to 3-7) was measured as follows. The contents and coating were separated, shredded with scissors, and heated in a weighing bottle at 110°C for 2 hours. The weight loss due to heating was used as the water content, and the water content was calculated.

[0175] [Example 22] As an oral composition, a soft capsule containing a liquid content and provided with a vegetable coating was produced.

[0176] (1) Preparation of the Content Composition: 164.4 parts by weight of Coconard ML oil and fat, 16 parts by weight of beeswax emulsifier, and 16 parts by weight of glycerin fatty acid ester were dissolved by heating. Next, 15 parts by weight of SLP Paste Lyso emulsifier, 60 parts by weight of erythritol, 0.1 parts by weight of acesulfame potassium, and 0.5 parts by weight of sucralose sweetener, and 3 parts by weight of purified citric acid, an organic acid having a hydroxyl group, were added and pulverized. Next, 25 parts by weight of phenylethyl acetate, a volatile component, was added, stirred, and degassed.

[0177] (2) Preparation of Coating Composition A coating composition was prepared by mixing and heating 100 parts by mass of processed starch, 40.5 parts by mass of carrageenan, and 0.4 parts by mass of pullulan as gelling agents, 60 parts by mass of glycerin, 15 parts by mass of erythritol, and 6 parts by mass of xylitol as plasticizers, 0.3 parts by mass of sucralose as a sweetener, and 279 parts by mass of purified water.

[0178] (3) Preparation of soft capsules (oral composition): The filling amount of the content composition was 300 mg, and the amount of the coating composition was 289 mg. These were punched into football-shaped soft capsules using a rotary die capsule filling machine. The resulting soft capsules were dried in a rotary tumbler dryer at 25±3°C for 8 hours, and then shelf-dried at 25±3°C for 10 hours to produce soft capsules (major axis: 12.9 mm, minor axis: 7.2 mm, coating thickness: approximately 300 μm).

[0179] Example 23 Soft capsules (composition for oral administration) were produced in the same manner as in Example 22, except that the shelf drying time was changed.

[0180] The compositions of the fill compositions, the coating compositions, the drying times, and the soft capsule compositions of Examples 22 and 23 are shown in Table 4 below. (3) Drying time (Table 4-3) indicates the drying time by shelf drying. The water content of the contents or coating after drying, shown in (4) Soft capsule composition (fills) and (5) Soft capsule composition (coating) (Tables 4-4 and 4-5), was measured as follows, in the same manner as in Examples 7 to 21. The contents and coating were separated and each shredded with scissors, and then heated in a weighing bottle at 110°C for 2 hours. The weight loss due to heating was taken as the water content, and the water content was calculated.

[0181]

[0182] The hardness and water activity at 10% compression were measured for the gummies (oral compositions) produced in Examples 1 to 3 and Comparative Example 1, the seamless capsules (oral compositions) produced in Examples 4 to 6, and the soft capsules (oral compositions) produced in Examples 7 to 23 and Comparative Examples 1 to 8.

[0183] [Hardness at 10% Compression] The stress when the oral composition was compressed by 10% was measured using a texture analyzer (rheometer). The results are shown in Table 5 below.

[0184] The apparatus and conditions used for the measurement are as follows: Apparatus name: Rheometer CR-3000EX-L (manufactured by Sun Scientific Co., Ltd.) Probe: Circular flat probe with a bottom diameter of 20 mm Measurement mode: Single measurement (indentation) Speed: 60 mm / min Measurement temperature: 25±3°C

[0185] The gummy candy, which has a rectangular parallelepiped shape (14 mm long x 14 mm wide x 10 mm high), was compressed in the height direction, and the soft capsule was compressed in the minor axis direction.

[0186] [Water activity] The water activity of each oral composition was measured using a water activity meter. The results are shown in Table 5 below.

[0187] The equipment and conditions used for the measurement are as follows. Equipment name: Water activity measuring instrument (consisting of a combination of a digital thermo-hygrometer HP23-A and a measuring head HygroClip2-AW) manufactured by Rotronic. Sample amount: Appropriate amount (enough to fill the bottom of the sample cup). Sample placement: If the oral composition contains liquid contents, it is measured as is. If the oral composition is entirely solid, it is cut in the center and placed so that the cross section faces the sensor. Measurement temperature: 25±3°C.

[0188] For gummies and soft capsules, the water activity was measured by cutting them in the center and placing the cut surface facing the sensor. For seamless capsules, the water activity was measured as is.

[0189] [Evaluation] The retronasal aroma of the gummies (oral compositions) produced in Examples 1 to 3 and Comparative Example 1, the seamless capsules (oral compositions) produced in Examples 4 to 6, and the soft capsules (oral compositions) produced in Examples 7 to 23 and Comparative Examples 1 to 8 was evaluated.

[0190] Specifically, five subjects were fitted with Runmai nasal cannulae (manufactured by TM Trading Co., Ltd.), and a portable odor sensor XP-329IIIR (manufactured by New Cosmos Electric Co., Ltd.) was connected to the end of the cannulae. Each subject ate the oral composition while chewing, and the retronasal odor was measured in real time during chewing. Data sampling was performed at 0.5 Hz.

[0191] The area under the sensor intensity curve was calculated from the intensity curve obtained by the measurement. The calculated area under the sensor intensity curve was standardized according to the content of volatile components contained in each oral composition. The results are shown in Table 5 below.

[0192]

[0193] The results in Table 5 show that the gummies of Examples 1 to 3, the seamless capsules of Examples 4 to 6, and the soft capsules of Examples 7 to 23 all had a strong retronasal aroma.

[0194] Comparative Example 9: A conventional soft capsule intended to be taken with water was produced. A coating composition was prepared by mixing 100 parts by weight of gelatin 1, 40 parts by weight of glycerin, and 45 parts by weight of purified water. The contents were Coconard ML.

[0195] The soft capsules were formed into football-shaped soft capsules by punching using a rotary mold capsule filling machine. The filling amount of the contents was 300 mg, and the amount of the coating composition used was 185 mg. The resulting soft capsules were dried until their weight reached approximately 450 mg, producing soft capsules (size: major axis 13.4 mm, minor axis 7.3 mm, coating thickness: approximately 300 μm). The hardness of the resulting soft capsules when compressed 10% (compressed in the minor axis direction) was 9.78 N. The resulting soft capsules were hard and difficult to chew.

Claims

1. An oral composition comprising a volatile component and a gelling agent, wherein the composition has a hardness of 0.1 to 9.0 N at 10% compression and a water activity of 0.73 or less.

2. The oral composition of claim 1, wherein the volatile component is a flavoring agent.

3. The oral composition according to claim 1, which is a capsule having a filling and a coating.

4. The oral composition according to claim 3, wherein the coating has a thickness of 5 to 800 μm, the coating contains the gelling agent and a plasticizer, and the plasticizer contains a sugar alcohol.

5. The oral composition according to claim 4, wherein the plasticizer further comprises glycerin, and the ratio of the sugar alcohol content to the glycerin content (sugar alcohol content / glycerin content) is 0.1 to 1.

0.

6. The oral composition according to claim 3 or 4, wherein the coating has a thickness of 200 to 800 μm, and the contents are liquid.

7. The oral composition according to claim 3, wherein the coating has a thickness of 5 to 800 μm, the coating contains the gelling agent and a plasticizer, and the ratio of the gelling agent content to the plasticizer content (gelling agent content / plasticizer content) is 0.4 to 2.

2.

8. The oral composition of claim 3, wherein the volatile component is contained in the contents.

9. The oral composition according to claim 3, wherein the coating has a thickness of 200 to 800 μm, the coating contains the gelling agent and a plasticizer, and the contents contain the gelling agent and are gummy.

10. The oral composition of claim 9, wherein the contents further comprise an oil or fat.

11. The oral composition according to claim 3, wherein the coating has a thickness of 5 to 150 μm, the coating contains the gelling agent and the plasticizer, and the contents are liquid.

12. The oral composition of claim 11, which is a seamless capsule.

13. The oral composition according to claim 1, having a hardness of 0.1 to 5.0 N at 10% compression.

14. The oral composition of claim 1, consumed to taste the retronasal aroma.

15. The oral composition of claim 1, for allowing at least a portion of the volatile component to be absorbed transnasally.

16. The oral composition according to claim 1, which has a gummy portion containing a flavor as the volatile component and gelatin as the gelling agent, and the water content is 9.0 to 20% by mass relative to the total mass of the oral composition.

17. The oral composition according to claim 16, further comprising an organic acid having a hydroxyl group and / or a salt thereof.

18. The oral composition of claim 16, further comprising an oil or fat and an emulsifier.

19. The oral composition according to claim 16, having a hardness of 0.1 to 5.0 N at 10% compression.

20. A method for improving the retronasal aroma of an oral composition comprising a volatile component and a gelling agent by adjusting the hardness of the oral composition at 10% compression to 0.1 to 9.0 N and the water activity to 0.73 or less.

21. The method of claim 20, wherein the volatile ingredient is a fragrance.

22. The method according to claim 20 or 21, wherein the hardness at 10% compression is adjusted to be 0.1 to 5.0 N.

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