Oral composition containing protein or salt thereof and method for improving or enhancing flavor of oral composition containing protein or salt thereof

Abstract

The purpose of the present invention is to provide: an oral composition containing a protein or a salt thereof in which an unpleasant flavor derived from the protein or the salt thereof is reduced or alleviated; and a method for improving or enhancing the flavor of an oral composition containing a protein or a salt thereof. The present invention relates to an oral composition containing components (A) dihydroferulic acid or a salt thereof and (B) a protein or a salt thereof, wherein the weight ratio of a dihydroferulic acid equivalent of component (A) to component (B) (dihydroferulic acid equivalent of (A) / (B)) is 0.0011 to 0.045.

Description

Oral composition containing a protein or a salt thereof and method for improving or enhancing the flavor of an oral composition containing a protein or a salt thereof

[0001] The present invention relates to an oral composition containing a protein or a salt thereof. The present invention also relates to a method for improving or enhancing the flavor of an oral composition containing a protein or a salt thereof, etc.

[0002] Protein is one of the nutrients necessary for maintaining health, and proteins such as milk-derived proteins and soybean-derived proteins are used in foods and drinks for purposes such as nutritional fortification. In recent years, protein supplements mainly composed of protein have been used to maintain or increase muscle strength and muscle mass. However, proteins and their salts have unique tastes and odors, and foods and drinks containing these may have poor palatability when ingested.

[0003] Dihydroferulic acid (3-(4-hydroxy-3-methoxyphenyl)propionic acid) is a kind of cinnamic acid derivative represented by the molecular formula C １０ H １２ O ４ and is also called reduced ferulic acid. Dihydroferulic acid is produced by the metabolism of ferulic acid contained in foods such as rice bran by intestinal bacteria. Various physiological effects have been reported for dihydroferulic acid. Patent Document 1 describes a composition for increasing muscle mass or muscle strength containing dihydroferulic acid and / or its metabolite as an active ingredient.

[0004] Japanese Patent Application Laid-Open No. 2024-32369

[0005] However, it is not known that dihydroferulic acid or its salt is useful for improving or enhancing the flavor of a protein or its salt.

[0006] An object of the present invention is to provide an oral composition containing a protein or a salt thereof in which the unpleasant flavor derived from the protein or its salt is reduced or alleviated. Another object of the present invention is to provide a method for improving or enhancing the flavor of an oral composition containing a protein or a salt thereof.

[0007] The present inventors conducted diligent research to solve the above problems and found that by using dihydroferulic acid or its salt in a specific weight ratio with respect to protein or its salt, unpleasant flavors derived from protein or its salt can be reduced or mitigated, and the flavor of oral compositions containing protein or its salt can be improved or enhanced.

[0008] The present invention is not limited to the following, but includes the following oral compositions and methods for improving or enhancing the flavor of oral compositions containing protein or a salt thereof: [1] An oral composition containing the following components (A) and (B): (A) dihydroferulic acid or a salt thereof, and (B) protein or a salt thereof, wherein the weight ratio of component (A) to component (B) in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is 0.0011 to 0.045. [2] The oral composition according to [1] above, wherein the protein is an animal-derived protein. [3] The oral composition according to [1] or [2] above, wherein the protein is a milk-derived protein. [4] The oral composition according to any one of [1] to [3] above, wherein component (B) is at least one selected from the group consisting of whey protein, casein protein, and a salt of casein protein. [5] The oral composition according to any one of [1] to [4] above, wherein the weight ratio of component (A) to component (B) in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is 0.0011 to 0.033. [6] The oral composition according to any one of [1] to [5] above, which is a solid composition and contains 0.01 to 4.3% by weight of component (A). [7] The oral composition according to any one of [1] to [6] above, which is a solid beverage. [8] The oral composition according to any one of [1] to [5] above, which is a liquid or jelly-like composition and contains 0.002 to 1.0% by weight of component (A). [9] A method for improving or enhancing the flavor of an oral composition containing protein or a salt thereof, wherein the weight ratio of (A) dihydroferulic acid or a salt thereof to (B) protein or a salt thereof in terms of dihydroferulic acid (A / B in terms of dihydroferulic acid) is 0.0011 to 0.045 in the oral composition containing (B) protein or a salt thereof, by adding (A) dihydroferulic acid or a salt thereof to the oral composition containing (B) protein or a salt thereof.

[0009] According to the present invention, it is possible to provide an oral composition containing protein or a salt thereof in which unpleasant flavors derived from protein or a salt thereof are reduced or mitigated. Furthermore, according to the present invention, it is possible to provide a method for improving or enhancing the flavor of an oral composition containing protein or a salt thereof.

[0010] The oral composition of the present invention contains the following components (A) and (B): (A) dihydroferulic acid or a salt thereof, and (B) protein or a salt thereof, wherein the weight ratio of component (A) to component (B) in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is 0.0011 to 0.045. By containing dihydroferulic acid or a salt thereof in the above weight ratio relative to protein or a salt thereof, the oral composition of the present invention reduces or mitigates the unpleasant flavor derived from protein or a salt thereof. By reducing or mitigating the unpleasant flavor derived from protein or a salt thereof, the flavor of the oral composition containing protein or a salt thereof can be improved or enhanced. This makes the oral composition containing protein or a salt thereof more palatable.

[0011] The oral composition of the present invention contains dihydroferulic acid or a salt thereof as component (A). In the present invention, the origin and production method of dihydroferulic acid (3-(4-hydroxy-3-methoxyphenyl)propionic acid) (hereinafter also referred to as HMPA) or a salt thereof are not particularly limited, and may be naturally derived, chemically synthesized, or produced by fermentation or enzymatic methods. Dihydroferulic acid can be produced, for example, by fermentation from ferulic acid or ferulic acid derivatives such as ethyl ferulate, or plant-derived raw materials containing these (for example, crushed material or extract of a plant containing ferulic acid). In production by fermentation, ferulic acid or ferulic acid derivatives or plant-derived raw materials containing these are fermented with microorganisms having phenolic acid reductase activity to convert ferulic acid to dihydroferulic acid. Dihydroferulic acid can be extracted or purified from the obtained fermented product. The method for extracting or purifying dihydroferulic acid from the fermented product is not particularly limited; known methods can be employed. Examples of plants containing ferulic acid include coffee, rice, wheat, barley, rye, and corn. Examples of microorganisms possessing phenolic acid reductase include lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus gasseri.

[0012] The salt of dihydroferulic acid is not particularly limited as long as it is an orally ingestible salt, but a pharmacologically acceptable salt or a salt acceptable in food and beverages is preferred. Examples of dihydroferulic acid salts include basic salts. Examples of basic salts include alkali metal salts such as sodium salts and potassium salts; and alkaline earth metal salts such as calcium salts and magnesium salts. Component (A) can be one or more dihydroferulic acid or its salts. Component (A) is preferably dihydroferulic acid.

[0013] The oral composition of the present invention contains a protein or a salt thereof as component (B). In the present invention, one or more proteins or salts thereof can be used as component (B). The protein salt is not particularly limited as long as it is an orally ingestible salt, but it is preferably a pharmacologically acceptable salt or a salt acceptable in food and beverages. The protein salt may be either an acidic salt or a basic salt. Examples of acidic salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, and phosphate; and organic acid salts such as acetate, citrate, maleate, malate, oxalate, lactate, succinate, fumarate, and propionate. Examples of basic salts include alkali metal salts such as sodium salt and potassium salt; and alkaline earth metal salts such as calcium salt and magnesium salt.

[0014] Examples of proteins in this invention include animal-derived proteins and plant-derived proteins. Examples of animal-derived proteins include milk-derived proteins, meat-derived proteins, fish-derived proteins, and egg-derived proteins. Examples of plant-derived proteins include soy-derived proteins, pea-derived proteins, wheat-derived proteins, and oat-derived proteins. Among these, animal-derived proteins are preferred, and milk-derived proteins are more preferred.

[0015] In one embodiment, milk-derived protein is preferred as the milk-derived protein. Whey protein and casein protein are preferred as the milk-derived protein. The protein or salt thereof in component (B) is preferably at least one selected from the group consisting of whey protein, casein protein, and salts of casein protein, with salts of casein protein and / or whey protein being more preferred. An example of an unpleasant flavor derived from milk-derived protein or its salt is an unpleasant animal odor derived from animal milk. In this specification, the unpleasant animal odor derived from milk-derived protein or its salt is referred to as "animal odor." By including dihydroferulic acid or its salt in the above weight ratio relative to the milk-derived protein or its salt in an oral composition containing milk-derived protein or its salt, the animal odor derived from milk-derived protein or its salt can be reduced or mitigated. In this specification, the animal odor derived from milk-derived protein or its salt is distinguished from the whey odor characteristic of whey protein and the casein odor characteristic of casein protein or its salt.

[0016] Whey protein refers to the protein contained in whey, which is obtained by removing casein protein and milk fat from milk and other milk products. Oral compositions containing whey protein can be prepared using raw materials containing whey protein. Dihydroferulic acid or its salts can reduce or mitigate the gamey odor derived from whey protein. Whey protein also has a pungent sour taste (a sharp, unpleasant sourness). By including dihydroferulic acid or its salts in the above weight ratio in an oral composition containing whey protein, the pungent sourness derived from whey protein can be reduced or mitigated, and the sourness can be made milder.

[0017] Casein protein is a protein found in milk, such as cow's milk. For example, casein protein can be separated by adding acid to milk or skim milk powder. A basic salt of casein protein can be obtained by neutralizing the casein protein precipitated with acid with a base. Preferred salts of casein protein include sodium caseinate, potassium caseinate, magnesium caseinate, and calcium caseinate, with sodium caseinate being more preferred. Sodium caseinate can be obtained by neutralizing the acid-precipitated casein protein with a sodium-containing base. Dihydroferulic acid or its salts can reduce or mitigate the animal odor derived from casein or its salts. Furthermore, by including dihydroferulic acid or its salts in the above weight ratio in an oral composition containing sodium caseinate, a sweet vanilla or caramel-like flavor can be imparted to the oral composition. The imparting of a sweet flavor further improves or enhances the flavor of the oral composition containing the protein or its salts.

[0018] Examples of raw materials containing milk-derived protein or its salts include whey protein concentrate (WPC) (with a protein content of approximately 80% by weight), whey protein isolate (WPI) (with a protein content of 90% by weight or more), and hydrolyzed whey protein (WPH) (in which some of the protein components contained in WPI are broken down into finer peptides and amino acids by enzymes).

[0019] Gelatin is an example of meat-derived protein. Egg-derived proteins include egg yolk protein and egg white protein. Soy-derived protein is the protein contained in soybeans. Raw materials containing soy-derived protein include isolated soy protein and concentrated soy protein.

[0020] Commercially available proteins or their salts can be used. For example, commercially available raw materials containing whey protein include Lactocrystal plus (trade name, Hilmar Cheese Company) and Whey Peptide HW-3 (trade name, Snow Brand Milk Products Co., Ltd.). Commercially available raw materials containing casein protein or its salts include MIPRODAN 30 (Arla Foods) and Sodium Caseinate (trade name, Fonterra Japan Ltd.).

[0021] The weight ratio of component (A) to component (B) in the oral composition of the present invention, in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)), is 0.0011 to 0.045. The above weight ratio is the weight ratio of the content of component (A) in terms of dihydroferulic acid to the content of component (B) in the oral composition. When the weight ratio of component (A) to component (B) in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is within the above range, component (A) can reduce or mitigate the unpleasant flavor derived from component (B). The above weight ratio (in terms of dihydroferulic acid (A) / (B)) is preferably 0.0011 to 0.033, more preferably 0.0012 to 0.03, even more preferably 0.0015 to 0.028, even more preferably 0.002 to 0.025, particularly preferably 0.0025 to 0.024, particularly preferably 0.003 to 0.024, and most preferably 0.005 to 0.023. In this specification, the amount in terms of dihydroferulic acid or similar expressions means the amount in the case of dihydroferulic acid, and the value obtained by multiplying the number of moles of the salt by the molecular weight of dihydroferulic acid in the case of a salt of dihydroferulic acid.

[0022] The content of component (A) (dihydroferulic acid or its salt) in the oral composition of the present invention may be, for example, 0.001 to 4.3% by weight, preferably 0.002 to 4.3% by weight, more preferably 0.0025 to 3.0% by weight, even more preferably 0.005 to 2.0% by weight, even more preferably 0.01 to 1.7% by weight, and particularly preferably 0.01 to 1.3% by weight, based on dihydroferulic acid. In this specification, the content of component (A) is the total content of dihydroferulic acid or its salt. The content of dihydroferulic acid or its salt can be measured according to known methods, for example, by HPLC.

[0023] The content of component (B) (protein or salt thereof) in the oral composition of the present invention is preferably, for example, 1 to 99% by weight, more preferably 2 to 95% by weight, even more preferably 2 to 90% by weight, even more preferably 3 to 80% by weight, and particularly preferably 4 to 75% by weight. An oral composition having a component (B) content within the above range can effectively reduce or mitigate unpleasant flavors derived from protein or salt thereof by containing dihydroferulic acid or salt thereof in the above weight ratio relative to protein or salt thereof. In this specification, the content of component (B) is the total content of protein or salt thereof. The content of protein or salt thereof in an oral composition can be measured, for example, by combustion.

[0024] The form of the oral composition of the present invention is not particularly limited and may be solid (including powder, granules, etc.), jelly-like, or liquid. It is preferably solid. In one embodiment, the oral composition of the present invention is preferably a solid composition (solid oral composition). The solid composition may be in the form of, for example, powder, granules, tablets, soft capsules, hard capsules, gummies, wafers, etc. In one embodiment, the oral composition of the present invention is preferably a powder or granules.

[0025] In one embodiment, the oral composition of the present invention preferably contains component (A) in the solid content in terms of dihydroferulic acid in an amount of 0.01 to 4.3% by weight, more preferably 0.025 to 3.0% by weight, even more preferably 0.05 to 2.0% by weight, even more preferably 0.1 to 1.7% by weight, and particularly preferably 0.2 to 1.3% by weight. The oral composition of the present invention may contain component (B) in the solid content in an amount of 20 to 99% by weight, preferably 20 to 95% by weight, more preferably 30 to 90% by weight, even more preferably 35 to 80% by weight, and particularly preferably 40 to 75% by weight. In this specification, the content in the solid content refers to the content in the composition if the composition is in a solid state (including granules, powders, etc.). If the composition is in a liquid or gel state, the solid content refers to the components other than water in the composition.

[0026] In one embodiment, when the oral composition is a solid composition, the content of component (A) is preferably 0.01 to 4.3% by weight, more preferably 0.025 to 3.0% by weight, even more preferably 0.05 to 2.0% by weight, even more preferably 0.1 to 1.7% by weight, and particularly preferably 0.2 to 1.3% by weight, in terms of dihydroferulic acid. When the oral composition is a solid composition, the content of component (B) may be 20 to 99% by weight, preferably 20 to 95% by weight, more preferably 30 to 90% by weight, even more preferably 35 to 80% by weight, and particularly preferably 40 to 75% by weight, in terms of dihydroferulic acid.

[0027] In one embodiment, the oral composition may also be a liquid or jelly-like composition. Examples of liquid or jelly-like compositions include liquid beverages and jelly drinks. When the oral composition is a liquid or jelly-like composition, the content of component (A) is preferably 0.001 to 1.0% by weight, more preferably 0.0025 to 0.5% by weight, even more preferably 0.005 to 0.2% by weight, and particularly preferably 0.01 to 0.1% by weight, in terms of dihydroferulic acid. When the oral composition is a liquid or jelly-like composition, the content of component (B) is preferably 1 to 20% by weight, more preferably 1 to 18% by weight, even more preferably 1 to 15% by weight, and particularly preferably 2 to 10% by weight.

[0028] The oral composition of the present invention may contain components other than components (A) and (B) described above. For example, the oral composition of the present invention may contain minerals (such as calcium), vitamins (such as vitamin D and vitamin C), etc. In addition to the above, the oral composition of the present invention may contain additives used in food and beverages or pharmaceuticals. Examples of such additives include excipients (such as dextrin, starch, and vegetable fiber (such as cellulose)), sweeteners (such as sucralose, acesulfame potassium, aspartame, stevia, and monk fruit), thickeners (such as xanthan gum and guar gum), gelling agents (such as pectin), emulsifiers (such as glycerin fatty acid esters), lubricants (such as stearate and silicon dioxide), and flavorings.

[0029] In one embodiment, the oral composition of the present invention preferably contains a sweetener. The inclusion of a sweetener can further reduce or mitigate unpleasant flavors derived from proteins or their salts. The inclusion of a sweetener can further improve or enhance the flavor of the oral composition containing proteins or their salts. Sucralose and acesulfame potassium are preferred as sweeteners. The sweetener content is not particularly limited, but is preferably, for example, 0.01 to 0.1% by weight of the solid content.

[0030] The oral composition of the present invention can be used in food and beverages. In one embodiment, the oral composition of the present invention can be ingested as is as food or beverage. Alternatively, food and beverages can be prepared by incorporating the oral composition of the present invention. The food and beverages in which the oral composition of the present invention is used are not particularly limited. In one embodiment, the oral composition of the present invention can preferably be used as a solid beverage (solid beverage composition). A solid beverage is a solid composition that is mixed with a drinking solvent such as water or milk to make a beverage. A solid beverage can be in any form such as powder, granules, fine granules, or tablets. In one embodiment, the oral composition of the present invention is preferably a solid beverage such as a powdered beverage, a granular beverage, or a fine granule beverage. When a solid beverage containing protein or a salt thereof contains dihydroferulic acid or a salt thereof in the above ratio relative to the protein or salt thereof, unpleasant flavors derived from the protein or salt can be reduced or mitigated when the solid beverage is mixed with water or the like to make a beverage. In one embodiment, the solid beverage may be mixed with a drinking solvent such as water so that the concentration of protein or its salt is 20% by weight or less (for example, 1 to 20% by weight, preferably 1 to 15% by weight, more preferably 2 to 10% by weight) and then consumed.

[0031] The method for producing the oral composition of the present invention is not particularly limited. For example, the composition can be produced using components (A) and (B) such that the weight ratio of component (A) to component (B) in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is 0.0011 to 0.045. The present invention also includes a method for producing the oral composition in which components (A) and (B) are blended such that the weight ratio of component (A) to component (B) in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is 0.0011 to 0.045. Any components other than the above-mentioned components (A) and (B) can be blended in the oral composition. The order in which each component is blended in the method for producing the oral composition is not particularly limited. The method for blending components (A) and (B) in the oral composition is not particularly limited and can be appropriately selected depending on the form of the composition. For example, in the form of granules, the product can be manufactured by granulation or other methods using powder raw materials containing components (A) and (B), and optionally excipients. In the form of tablets, the product can be manufactured by compression molding or other methods using powder containing components (A) and (B), optionally excipients, or the above-mentioned granules.

[0032] The present invention also includes a method for improving or enhancing the flavor of an oral composition containing protein or a salt thereof, which involves adding (A) dihydroferulic acid or a salt thereof to an oral composition containing (B) protein or a salt thereof. In the method for improving or enhancing the flavor of an oral composition containing protein or a salt thereof according to the present invention, (A) dihydroferulic acid or a salt thereof is added to the oral composition containing (B) protein or a salt thereof such that the weight ratio of (A) dihydroferulic acid or a salt thereof to (B) protein or a salt thereof in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is 0.0011 to 0.045. By adding dihydroferulic acid or a salt thereof to an oral composition containing protein or a salt thereof in a specific ratio with respect to the protein or a salt thereof, the flavor of the composition containing protein or a salt may be improved or enhanced. The improvement or enhancement of flavor may be, for example, a reduction or mitigation of an unpleasant flavor (e.g., a characteristic odor) specific to the protein or salt. For example, if the protein is a milk-derived protein, the improvement or enhancement of flavor may be the reduction or mitigation of the animal odor derived from the protein or its salt.

[0033] The above-mentioned proteins or salts thereof, and their preferred embodiments, are the same as the proteins or salts thereof, and their preferred embodiments, used in the oral compositions of the present invention described above. As the protein, animal-derived protein is preferred, and milk-derived protein is more preferred. As the protein or salt thereof, at least one selected from the group consisting of whey protein, casein protein, and salts of casein protein is preferred, and whey protein and / or salts of casein protein are more preferred. The preferred range of protein or salt content in the oral composition is the same as the oral compositions of the present invention described above.

[0034] In one aspect of the present invention, by including dihydroferulic acid or a salt thereof in an oral composition containing whey protein, the flavor derived from whey protein, such as a gamey odor and a pungent sourness, can be reduced or mitigated. Furthermore, by reducing the pungent sourness derived from whey protein, the sourness can be made milder. In another aspect, by including dihydroferulic acid or a salt thereof in an oral composition containing casein protein or a salt thereof, the flavor derived from casein protein or a salt thereof, such as a gamey odor, can be reduced or mitigated. Furthermore, a sweet vanilla or caramel-like aroma can be imparted to the oral composition containing casein protein or a salt thereof.

[0035] The amount of dihydroferulic acid or its salt used and its preferred ratio to protein or its salt are the same as the amount of component (A) used and its preferred ratio in the oral composition of the present invention described above. The weight ratio of (A) dihydroferulic acid or its salt to (B) protein or its salt in the oral composition in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is preferably 0.0011 to 0.033, more preferably 0.0012 to 0.03, even more preferably 0.0015 to 0.028, even more preferably 0.002 to 0.025, particularly preferably 0.0025 to 0.024, particularly preferably 0.003 to 0.024, and most preferably 0.005 to 0.023. It is preferable to use (A) dihydroferulic acid or its salt in an oral composition containing protein or its salt such that the weight ratio of (A) dihydroferulic acid or its salt to (B) protein or its salt in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is within the above range.

[0036] Dihydroferulic acid or its salts are useful for reducing or mitigating unpleasant tastes and odors derived from proteins or their salts. The present invention also includes the use of dihydroferulic acid or its salts to improve or enhance the flavor of oral compositions containing proteins or their salts. The proteins or their salts, dihydroferulic acid or its salts, and preferred embodiments thereof are the same as those in the oral compositions of the present invention described above.

[0037] In this specification, a numerical range expressed by a lower limit and an upper limit, i.e., "lower limit to upper limit," includes those lower and upper limits. For example, a range expressed as "1 to 2" means 1 or more and 2 or less, including 1 and 2. In this specification, the upper and lower limits may be any combination of ranges.

[0038] The following are examples illustrating the present invention in more detail. However, the present invention is not limited to these examples.

[0039] The raw materials used in the examples are listed below. HMPA-containing raw material: Commercially available product purchased, containing 25.0% by weight of dihydroferulic acid (HMPA) HMPA standard: Manufactured by Tokyo Chemical Industry Co., Ltd. (product code: H1180) Whey protein raw material: Product name Lactocrystal plus, manufactured by Hilmar Cheese Company (purchased from Nippon Shinyaku Co., Ltd.), containing 86% by weight of whey protein Casein raw material: Product name MIPRODAN 30, manufactured by Arla Foods (purchased from Nippon Shinyaku Co., Ltd.), containing 88% by weight of sodium caseinate Sucralose: SPLENDA®, manufactured by TATE & LYLE Acesulfame K: Sanet®, manufactured by Celanese Sales Germany GmbH Dextrin: Product name Sandec #70, manufactured by Sanwa Starch Industry Co., Ltd. All of the above raw materials were in powder form.

[0040] <Example 1> Improvement of flavor of protein or its salt with HMPA Whey protein raw material, HMPA-containing raw material or HMPA (standard), sweetener (sucralose, acesulfame K) and dextrin were mixed in the amounts shown in Table 1 below to obtain powder compositions of levels A to I. The obtained powder compositions were mixed with the amount of water shown in Table 1 and dissolved to make a beverage. Taking level E as an example, for level E, 80 mL of water was added to the powder composition (5800 mg) to obtain the beverage.

[0041]

[0042] The contents in Table 1 are the contents of each component in the powder composition. For example, in level E, the powder composition (5800 mg) contains 23 mg of HMPA and 3513 mg of whey protein. Table 1 shows the weight ratio ((A) / (B)) of (A) HMPA to (B) whey protein in the powder composition.

[0043] (Evaluation) A sensory evaluation of the flavor was conducted on the prepared beverage. For whey protein, as unpleasant flavors, there are the peculiar animal-like odor (unpleasant raw odor derived from animal milk) and the sharp sour taste (unpleasant sour taste that stings) specific to milk-derived proteins. Regarding the flavor, it was evaluated from the viewpoints of the peculiar animal-like odor specific to milk-derived proteins (hereinafter sometimes referred to as the animal-like odor derived from milk proteins), the sharp sour taste specific to whey protein (difficult to drink), and the mild sour taste (easy to drink). Specifically, four well-trained professional panelists (evaluators 1 to 4) drank 10 mL of the beverage to be evaluated and evaluated it in 0.5-point increments (9 levels) according to the following evaluation criteria (1 to 5 points). The evaluation temperature was normal temperature. Evaluation Criteria 5 points: Feel very strongly. 4 points: Feel. 3 points: Feel slightly. 2 points: Feel slightly less. 1 point: Do not feel.

[0044] As the reference point for the intensity of the animal-like odor derived from milk proteins, the animal-like odor of the beverage at level D was set as "5 points". As the reference point for the sharp sour taste specific to whey protein (difficult to drink), the sharp sour taste of the beverage at level D was set as "5 points". As the reference point for the mild sour taste (easy to drink), the mild sour taste of the beverage at level D was set as "1 point".

[0045] The results are shown in Tables 2 to 3 below. Tables 2 to 3 also show the contents (weight %) of (A) HMPA and (B) whey protein in the beverage and the weight ratio ((A) / (B)) of (A) HMPA to (B) whey protein. For the animal-like odor derived from milk proteins and the sharp sour taste (difficult to drink), a lower evaluation score indicates that the flavor has been improved or enhanced. For the mild sour taste (easy to drink), it was judged that the higher the evaluation score, the more the flavor has been improved or enhanced. The evaluation scores in Tables 2 to 3 are the individual scores and average scores of the evaluation by four professional panelists.

[0046]

[0047]

[0048] As shown in Tables 2 and 3, compositions with a weight ratio of HMPA to protein or its salt of 0.0011 to 0.045 suppressed the characteristic animal odor and pungent acidity (difficulty in drinking) of milk-derived proteins, and improved the mild acidity (ease of drinking).

[0049] <Example 2> Flavor Improvement of Protein or Salt with HMPA Casein raw material, HMPA-containing raw material or HMPA standard, sweetener (sucralose, acesulfame K), and dextrin were mixed in the amounts listed in Table 4 to obtain powder compositions of levels A, B, and J-P. The obtained powder compositions were mixed with the amount of water shown in Table 4 and dissolved to make a beverage. Taking level L as an example, 80 mL of water was added to the level L powder composition (5800 mg) to obtain a beverage. Levels A and B are the same as levels A and B in Example 1, respectively.

[0050]

[0051] The amounts shown in Table 4 represent the content of each component in the powder composition. For example, level L contains 23 mg of HMPA and 3595 mg of sodium caseinate in a powder composition (5800 mg). Table 4 shows the weight ratio ((A) / (B)) of (A) HMPA to (B) sodium caseinate in the powder composition.

[0052] (Evaluation) A sensory evaluation of the flavor of the prepared beverage was conducted. Sodium caseinate has an unpleasant, animal-like odor characteristic of milk-derived proteins. The flavor was evaluated from the perspective of the animal-like odor characteristic of milk-derived proteins (milk protein-derived animal odor) and vanilla / caramel-like flavor (sweet flavor like vanilla or caramel). Specifically, four well-trained expert panelists (evaluators 1-4) drank 10 mL of the beverage to be evaluated and evaluated it on a 9-point scale (1-5 points) in 0.5-point increments. The evaluation temperature was room temperature. Evaluation Criteria 5 points: Very noticeable 4 points: Noticeable 3 points: Somewhat noticeable 2 points: Somewhat not noticeable 1 point: Not noticeable

[0053] As a baseline for the intensity of the animal odor derived from milk protein, the animal odor of a Level K beverage was set at "5 points". For the vanilla and caramel flavor, the intensity of the vanilla and caramel flavor of a Level K beverage was set at "1 point".

[0054] The results are shown in Tables 5 and 6 below. Tables 5 and 6 also show the content (by weight) of (A) HMPA and (B) sodium caseinate in the beverage, and the weight ratio of (A) HMPA to (B) sodium caseinate ((A) / (B)). For the animal odor derived from milk protein, a lower evaluation score indicates that the flavor has improved or been enhanced. For the vanilla and caramel-like flavor, a higher evaluation score indicates that the flavor has improved or been enhanced. The evaluation scores are the individual scores and average scores from the evaluations of the four expert panelists.

[0055]

[0056]

[0057] As shown in Tables 5-6, when the weight ratio of HMPA content to protein or its salt content in the composition was 0.0011 to 0.045, the characteristic animal odor of milk-derived proteins was suppressed. Furthermore, it was found that HMPA imparted a vanilla-caramel-like flavor to compositions containing sodium caseinate. HMPA improved or enhanced the flavor of oral compositions containing protein or its salt.

[0058] This invention is useful in the food and beverage industry and other fields.

Claims

1. An oral composition comprising the following components (A) and (B): (A) dihydroferulic acid or a salt thereof, and (B) protein or a salt thereof, wherein the weight ratio of component (A) to component (B) in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is 0.0011 to 0.

045.

2. The oral composition according to claim 1, wherein the protein is an animal-derived protein.

3. The oral composition according to claim 1 or 2, wherein the protein is a milk-derived protein.

4. The oral composition according to claim 1 or 2, wherein component (B) is at least one selected from the group consisting of whey protein, casein protein, and salts of casein protein.

5. The oral composition according to claim 1 or 2, wherein the weight ratio of component (A) to component (B) in terms of dihydroferulic acid (dihydroferulic acid equivalent (A) / (B)) is 0.0011 to 0.

033.

6. The oral composition according to claim 1 or 2, which is a solid composition and contains 0.01 to 4.3% by weight of component (A).

7. The oral composition according to claim 1 or 2, which is a solid beverage.

8. The oral composition according to claim 1 or 2, which is a liquid or gel-like composition and contains 0.002 to 1.0% by weight of component (A).

9. A method for improving or enhancing the flavor of an oral composition containing protein or a salt thereof, wherein the weight ratio of (A) dihydroferulic acid or a salt thereof to (B) protein or a salt thereof in terms of dihydroferulic acid (A / B in terms of dihydroferulic acid) is 0.0011 to 0.045 in the oral composition containing protein (B) or a salt thereof, by incorporating (A) dihydroferulic acid or a salt thereof into the oral composition containing protein (B) protein or a salt thereof.

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