JP2016199484A - Additive for oral composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an additive (additive for oral composition) that is effective in preparing an oral composition (food and drink, oral medicine), and can give the oral composition at least one effect selected from the group consisting of salivation promoting effect, swallowing improving effect (swallowing assisting effect), and mastication improving effect (mastication assisting effect).SOLUTION: An additive for oral composition contains spilanthol ((2E,6Z,8E)-N-isobutyl-2,6,8-decatriene amide) and thickening polysaccharide.SELECTED DRAWING: None

Description

  The present invention relates to an edible composition that is added for the purpose of enhancing the usefulness of an oral composition, in other words, an additive for oral composition, in preparing oral compositions such as foods and drinks and oral pharmaceuticals. More specifically, in order to impart at least one action selected from the group consisting of a salivary secretion promoting action, a swallowing improving action (swallowing assisting action), and a chewing improving action (chewing assisting action) to the oral composition, The present invention relates to an additive for an oral composition that is added and used during preparation of an oral composition.

  Moreover, this invention relates to the oral composition (food / beverage products, oral pharmaceuticals) prepared using the said additive for oral compositions, and its preparation method.

  Furthermore, the present invention relates to a method for enhancing the salivary secretion promoting action of spirantol, and the use of the method.

  Saliva plays an important role in maintaining oral function and oral environment. Oral functions can include a function that facilitates speech and conversation, and a food intake and swallowing function. Especially in the intake and swallowing functions of food and drink, saliva is deeply involved in the action of forming a bolus, digestive activity by secreting amylase, and maintaining taste by solubilizing taste substances and secreting carbonate dehydrogenase. In addition, with regard to maintaining the oral environment, saliva is deeply involved in oral self-cleansing, including teeth, remineralization of teeth, antibacterial, immune, anti-inflammatory, and tissue repair promoting effects such as growth factors. Yes.

  However, various diseases such as emotion and stress disorder, neuropathy, organ disorder, encephalitis, tumor, cerebrovascular disorder, hypertension, Graves' disease, diabetes, etc., side effects of drugs, radiation therapy, and aging, etc. It is known that the amount of secretion decreases. In particular, many elderly people complain of dryness in the oral cavity because salivary secretion is reduced by a number of chronic diseases and their therapeutic agents in addition to a decrease in salivary gland function due to aging.

  A decrease in the amount of saliva secreted causes dryness in the oral cavity, resulting in difficulty in chewing and swallowing, and a decrease in digestive function. Moreover, it also causes discomfort in the mouth and generation of bad breath. Further progression of symptoms causes periodontal diseases and oral infections such as stomatitis. Therefore, it is required to increase the saliva secretion amount of the subject by some means.

  Conventionally, as a means for increasing the secretion amount of saliva, a method (Patent Document 1) for imparting a taste taste using sourness and a method (Patent Document 2) for imparting an olfactory stimulus have been proposed. Moreover, the method (patent documents 3-6) using the plant extract which has a salivary secretion promotion effect, the drug (patent document 7) which targeted the muscarinic receptor, and the drug (patent document) A method using 8) has also been proposed.

  However, none of the methods disclosed in the above-mentioned documents is sufficient for the strength and sustainability of the effect, and has the following problems.

  The method described in Patent Document 1 is not versatile from the aspect of palatability. Moreover, since irritation | stimulation is strong, when it applies frequently, there exists a concern about the influence on oral tissue, such as a dissolution of a tooth | gear and irritation | stimulation to an oral mucosa. The method described in Patent Document 2 has a problem that the effect disappears with the disappearance of the olfactory stimulus. In the methods described in Patent Documents 3 to 6, many plant extracts used have specific irritation, taste and flavor, and the combined use of organic acids is essential or recommended. There is a problem that applicable compositions (food compositions, oral compositions) are limited. Further, the methods described in Patent Documents 7 and 8 are concerned about side effects due to drug use.

  On the other hand, spirantol contained in the plant Dutch sennici is known to have an aroma, a salivary secretion promoting action or a mouth moistening action, either alone or with an existing cooling sensation agent or warming agent. It has been proposed to be used as a component of oral care products, foods and drinks, cosmetics, and pharmaceuticals in combination with sensitizers (Patent Documents 9 to 11).

Japanese Patent Laid-Open No. 7-101856 JP 2003-40752 A JP 11-71253 A Japanese Patent Laid-Open No. 10-182392 JP 2002-265375 A JP 2005-162633 A JP-A-8-12575 JP 2001-64203 A Special table 2012-521192 gazette International Publication WO2011 / 007807 Special table 2009-531287 gazette

  An object of the present invention is to provide an additive (additive for oral composition) effective for the preparation of an oral composition (food or drink, oral pharmaceutical) capable of promoting saliva secretion in view of the above-described conventional technology. And Preferably, the present invention provides an additive effective for preparing an oral composition capable of promoting saliva secretion and assisting mastication and swallowing in persons with reduced saliva secretion function. Main purpose. More preferably, the additive does not give undesirable oral irritation and flavor (taste, fragrance) and adverse side effects on the human body while giving the above action to the oral composition. It is a suitable additive. Moreover, this invention aims at providing the preparation method of the said oral composition using this additive, and the said oral composition.

  The present inventors have intensively studied to solve the above problems, and have found that the use of spirantol in combination with a thickening polysaccharide such as xanthan gum enhances the salivary secretion promoting action of spirantol. Further, based on the above findings, the preference of the oral composition (food / beverage products, oral composition) targeted by setting the ratio of the thickening polysaccharide to 5 parts by mass or more with respect to 1 part by mass of spirantol in particular. It has been confirmed that spilantol can enhance the salivary secretion-promoting action without greatly affecting (taste, aroma, etc.), and further studies have been made to complete the present invention.

The present invention has the following aspects.
(I) Additive for oral composition (I-1) An additive for oral composition containing spiranthol and thickening polysaccharide.

  (I-2) The polysaccharide thickener is at least selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, psyllium seed gum and carrageenan The additive for oral compositions as described in (I-1) which is 1 type.

  (I-3) The additive for oral compositions as described in (I-1) or (I-2) which contains a thickening polysaccharide in the ratio of 5-50,000 mass parts with respect to 1 mass part of spirantol.

  (I-4) The oral composition according to any one of (I-1) to (I-3), which has at least one shape selected from the group consisting of solid, paste, and liquid Additives for products.

  (I-5) The additive for oral compositions according to any one of (I-1) to (I-4), wherein the oral composition is a food or drink or an oral medicine.

  (I-6) The oral composition is at least one person selected from the group consisting of a person with reduced saliva secretion function, a person with reduced swallowing function, and a person with reduced chewing function The additive for oral compositions according to any one of (I-1) to (I-5), which is a food or drink or an oral pharmaceutical that is taken or taken.

(I-7) An additive for preparing a gel having at least one physical property of (1) and (2) below, or an oral composition having a sol form having the physical properties described in (3) below Or (I-1) to (I-6)
(1) Breaking strain: 0.3 to 0.8
(2) “Hardness”: 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s.

(I-8) The additive for oral composition according to any one of (I-1) to (I-7), which is used for any of the following (a) to (c):
(A) A salivary secretion-promoting agent that imparts a salivary secretion-promoting action to an oral composition:
The said saliva secretion promoter can be used conveniently in order to prepare the oral composition (food / beverage products, oral pharmaceutical) for the person (saliva secretion function fall person) whose saliva secretion function fell.
(B) A swallowing aid that imparts ease of swallowing to the oral composition:
The said swallowing adjuvant can be used conveniently in order to prepare the oral composition (food / beverage products, oral pharmaceuticals) for the person (swallowing function fall person) in which the swallowing function fell.
(C) A chewing aid that imparts ease of chewing to the oral composition.

  The said chewing adjuvant can be used conveniently in order to prepare the oral composition (food / beverage products, oral pharmaceuticals) for those with a masticatory function fall (masticatory function fall person).

(II) An oral composition containing the additive for oral compositions described in any one of (II-1) (I-1) to (I-8).

  (II-2) The oral composition as described in (II-1) which is food-drinks or oral medicine.

  (II-3) The oral composition is at least one selected from the group consisting of a person with reduced saliva secretion function, a person with reduced swallowing function, and a person with reduced chewing function The oral composition described in (II-1) or (II-2), which is a food or drink or oral medicine taken or taken by a person.

(II-4) The oral composition is a gel having at least one physical property of (1) and (2) below, or a food or drink or oral medicine having a sol form having the physical properties described in (3) below. The oral composition according to any one of (II-1) to (II-3):
(1) Breaking strain: 0.3 to 0.8
(2) “Hardness”: 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s.

  (II-5) The oral composition described in (II-2) or (II-3), wherein the oral composition is a processed cereal food or drink.

  (II-6) Spirantol and thickening polysaccharide, or the additive for oral compositions described in any of (I-1) to (I-8), a food or drink or oral medicine having a water content of 60% by mass or more The preparation method of the oral composition in any one of (II-1) thru | or (II-5) which has the process mix | blended with.

(III) Use (III-1) A method for enhancing the salivary secretion promoting action of spirantol, which comprises using a thickening polysaccharide in combination with spirantol.

  (III-1-1) The thickening polysaccharide is selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, psyllium seed gum and carrageenan The enhancement method according to (III-1), which is at least one kind.

  (III-1-2) The enhancing method described in (III-1) or (III-1-1), wherein the thickening polysaccharide is used at a ratio of 5 to 50,000 parts by mass with respect to 1 part by mass of spirantol.

(III-1-3) A gel having at least one physical property of (1) and (2) below or a sol having the physical properties described in (3) below by using a thickening polysaccharide in combination with spiranthol. The enhancing method according to any one of (III-1), (III-1-1) and (III-1-2), which comprises a step of preparing:
(1) Breaking strain: 0.3 to 0.8
(2) “Hardness”: 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s.

  (III-2) A method for promoting saliva secretion of a person, comprising a step of orally administering or ingesting an oral composition containing spiranthol and a polysaccharide thickener to a person having a reduced saliva secretion function.

  (III-2-1) The thickening polysaccharide is selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, psyllium seed gum and carrageenan The method for promoting salivary secretion according to (III-2), which is at least one kind.

  (III-2-2) The oral composition contains 5 to 50,000 parts by weight of thickening polysaccharide with respect to 1 part by weight of spirantol. (III-2) or (III- The method for promoting salivary secretion as described in 2-1).

  (III-2-3) Salivary secretion promotion according to any one of (III-2), (III-2-1) and (III-2-2), wherein the oral composition is a food or drink or an oral medicine Method.

(III-2-4) The oral composition is a gel having at least one physical property of the following (1) and (2), or a food or drink or oral product having a sol form having the physical property described in (3) below The method for promoting salivary secretion according to any one of (III-2), (III-2-1), (III-2-2), and (III-2-3), which is a pharmaceutical product:
(1) Breaking strain: 0.3 to 0.8
(2) “Hardness”: 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s.

  (III-2-5) The oral composition is a processed cereal food or drink, described in (III-2), (III-2-1), (III-2-2) and (III-2-3) To promote salivation.

  (III-3) An oral composition containing spirantol and a thickening polysaccharide, which is used to improve the decrease in saliva secretion or to promote saliva secretion.

  (III-3-1) The thickening polysaccharide is selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, psyllium seed gum and carrageenan The oral composition according to (III-3), which is at least one kind.

  (III-3-2) The oral composition contains 5 to 50,000 parts by weight of thickening polysaccharide with respect to 1 part by weight of spirantol. (III-3) or (III- The oral composition described in 3-1).

  (III-3-3) The oral composition according to any one of (III-3), (III-3-1), and (III-3-2), wherein the oral composition is a food or drink or an oral medicine.

(III-3-4) The above oral composition is a gel having at least one physical property of the following (1) and (2), or a food or drink having a form of a sol having the physical properties described in (3) below or oral The oral composition according to any one of (III-3), (III-3-1), (III-3-2) and (III-3-3), which is a pharmaceutical product:
(1) Breaking strain: 0.3 to 0.8
(2) “Hardness”: 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s.

  (III-3-5) The oral composition is a processed cereal food or drink, described in (III-3), (III-3-1), (III-3-2) and (III-3-3) Oral composition.

  The additive for oral compositions of the present invention can impart saliva secretion promoting action, ease of swallowing, and / or ease of chewing to oral compositions such as foods and drinks and oral pharmaceuticals. For this reason, the additive is used for preparing a food or drink or an oral medicine to be taken or taken by a person having a reduced saliva secretion function, a person having a reduced swallowing function, or a person having a reduced chewing function It can be preferably used. In particular, the additive for an oral composition of the present invention in which the ratio of the thickening polysaccharide to 1 part by mass of spirantol is 5 parts by mass or less has little influence on palatability (taste, fragrance, etc.), so the addition amount is greatly limited. It can be used for the preparation of oral compositions without undergoing

  In addition, since the oral composition of the present invention contains the above-mentioned additive for oral composition, it has a salivary secretion promoting effect, ease of swallowing and / or ease of chewing, and has a reduced saliva secretion function. It can be suitably provided as a food or drink or oral medicine that is taken or taken by a person with a reduced swallowing function or a person with a reduced chewing function.

  Furthermore, according to the method of the present invention, the salivary secretion promoting action of spirantol can be enhanced by using a thickening polysaccharide in combination with spirantol. Therefore, by taking or taking an oral composition containing a polysaccharide thickener in addition to spirantol to a subject whose salivary secretion function has been reduced, it is possible to promote saliva secretion of the subject and improve salivation decline It is.

5 is a graph showing an effect of promoting salivary secretion in Experimental Example 1. The amount of saliva secretion is shown as a relative value with the amount of saliva secretion at the time of water intake being 1.00. 6 is a graph showing an effect of promoting salivary secretion in Experimental Example 2. The amount of saliva secretion is shown as a relative value with the amount of saliva secretion at the time of water intake being 1.00. 10 is a graph showing an effect of promoting salivary secretion in Experimental Example 3. The amount of saliva secretion is shown as a relative value with the amount of saliva secretion at the time of water intake being 1.00. It is the graph which showed the salivary secretion promotion effect in Experimental example 6. The saliva secretion amount is shown as a relative value where the saliva secretion amount at the time of ingesting the blank is 1.00.

(I) Additive for Oral Composition The additive for oral composition of the present invention (hereinafter also simply referred to as “additive of the present invention”) is characterized by containing spirrantol and a thickening polysaccharide.

(1) Spirantol Spirantol is an unsaturated isobutyramide having the compound name of (2E, 6Z, 8E) -N-isobutyl-2,6,8-decatrienamide. Spirantol is, for example, Achillea alpina [Achillea alpina], Nymphaea genus Sennichi (also known as Sennichigiku, leaf chili), and Nanasensenichi [both scientific names are Acmella oleracea], Asteraceae [Scientific name: Echinacea purpurea] and leaves and flower heads of plants such as Spiranthes spirrantes [Scientific name: Spilanthes acmella], and aromatic compounds contained in the roots of Heliopsis longipes [Scientific name: Heliopsis longipes] It is. The oleoresin prepared from the leaves and head flowers of the plant contains about 20 to 50% by mass of spiranthol, and the oleoresin prepared from Heliopsis longipepes contains 1% by mass or more of spiranthol (patent) Reference 9). For this reason, also in the present invention, spirantol extracted and prepared from these plants can be used as spirantol. Further, spirantol may not be a single compound (pure product, purified product) as long as it does not interfere with the effects of the present invention. For example, an extract of a site containing spirantol of the above plant, specifically, It may be a crude product such as oleoresin. Such plant extracts preferably include extracts of the leaves or flower heads of Dutch sennichi and Kivana holland sennichi.

  Here, the plant extract is not limited in the extraction process, but for example, an extract obtained by extracting with a solvent from a site containing spirantol of the above plant, an extract obtained by extracting with supercritical or subcritical carbon dioxide. Alternatively, essential oils obtained by steam distillation can be used.

  Examples of the solvent that can be used for extraction include water, alcohol, and other organic solvents. Examples of the alcohol include lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propanol, and isopropanol: polyhydric alcohols such as ethylene glycol, propylene glycol, and glycerin. Preferred is a lower alcohol, particularly ethanol. Examples of other organic solvents include acetone, hexane, and ethyl acetate. A preferable extraction solvent is hexane. These solvents may be used alone, or two or more kinds of solvents such as water-containing alcohol may be arbitrarily mixed and used.

  Although the extraction method is not particularly limited, for example, when using Dutch Sennici or Kibana Dutch Sennici as the plant, for example, 1 to 20 parts by mass of a solvent with respect to 1 part by mass of the flower head or whole grass part. In addition, the extraction treatment is performed for 30 minutes to 24 hours at room temperature (may be appropriately heated) while stirring as necessary. After extraction, a plant extract containing spiranthol can be obtained by removing insoluble matters by filtration or centrifugation, and then evaporating and removing the solvent.

  Such spiranthol-containing plant extracts including the extract of Dutch sennichi or kibana holland sennichi can be prepared according to the above-mentioned method, and can also be conveniently obtained commercially.

  Moreover, since the synthesis | combining method is also well-known (patent document 10), spirantol can also be obtained by synthesize | combining by the said method. In addition, synthetic spirantol can be obtained commercially.

  The proportion of spirantol contained in the additive for oral composition of the present invention varies depending on the form of the additive. For example, when the form of the additive is a solid form such as powder, granule or tablet, it is usually 0.0001. It can set suitably from the range of -0.05 mass%. Preferably it is 0.0005-0.045 mass%, More preferably, it is 0.001-0.04 mass%. Moreover, when the form of an additive is a paste form or a liquid form, it can set suitably from the range of 0.00001-0.005 mass% normally. Preferably it is 0.00005-0.0045 mass%, More preferably, it is 0.0001-0.004 mass%.

  In addition, when using a plant extract containing spiranthol such as Dutch sennici extract or Kibana holland sennici extract as spirantol, the ratio of spirantol contained in the additive for oral composition of the present invention is It can be calculated from the content ratio of spirantol in the plant extract to be blended with the additive.

(2) Thickening polysaccharides The thickening polysaccharides targeted by the present invention are edible thickening polysaccharides that are permitted for use in foods and drinks or oral medicines. Examples of such thickening polysaccharide include xanthan gum, locust bean gum, guar gum, native gellan gum, deacylated gellan gum, carrageenan (kappa type, iota type, lambda type), tamarind seed gum, mannan, psyllium seed gum, macro Homopsis gum, agar, gelatin, pectin, alginic acid, alginate (such as sodium alginate), pullulan, curdlan, tragacanth gum, gati gum, gum arabic, starch, tara gum, karaya gum, fur celerin, fermented cellulose, crystalline cellulose and soy polysaccharides Can be mentioned.

  In the present invention, among the thickening polysaccharides, xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, psyllium seed gum and carrageenan are preferably used. More preferred thickening polysaccharide is at least one selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, and native gellan gum. These may be used alone or in any combination of two or more. Examples of the combination of two or more include, but are not limited to, xanthan gum and guar gum, xanthan gum and carrageenan, xanthan gum and guar gum and locust bean gum, and native gellan gum and deacylated gellan gum. Furthermore, at least one selected from the group consisting of these thickening polysaccharides may be used in combination with at least one selected from the group of thickening polysaccharides described above.

  The ratio of the thickening polysaccharide with respect to spirantol contained in the additive of the present invention can be usually selected from the range of 5 to 50,000 parts by mass with respect to 1 part by mass of spirantol. Moreover, the ratio of the thickening polysaccharide with respect to the spirantol contained in the additive of this invention can be selected and adjusted according to the oral composition added and prepared. For example, when the additive of the present invention is an additive for preparing a thick oral composition, it is 50 to 50,000 parts by mass, preferably 70 to 45 parts as a ratio of thickening polysaccharide to 1 part by mass of spirantol. 000 parts by mass, more preferably in the range of 80 to 40,000 parts by mass. The proportion of the thickening polysaccharide can be further in the range of 150 to 25,000 parts by mass, preferably 500 to 15,000 parts by mass, more preferably 1,000 to 12,000 parts by mass. Moreover, when the additive of this invention is an additive for preparing a gel-form oral composition, it is 5-8,000 mass parts as a ratio of the thickening polysaccharide with respect to 1 mass part of spiranthol, Preferably it is 8-7. 500 parts by mass, more preferably in the range of 10 to 7,000 parts by mass. Furthermore, when the additive of the present invention is an additive for blending into grain processed foods and drinks, the proportion of thickening polysaccharide with respect to 1 part by weight of spirantol is preferably 5 to 5,000 parts by weight, preferably 8 to 4,500. The range of 10 mass parts, More preferably, 10-4,000 mass parts can be mentioned. When the ratio of the polysaccharide thickener relative to 1 part by mass of spirantol is extremely less than the above-described ratio, the pungent taste and miscellaneous taste derived from spirantol will be produced, so that the taste is impaired when applied to an oral composition. There is a case.

  In addition, when using a plant extract containing spiranthol such as Dutch sennici extract or Kivana holland sennici extract as spirantol, the ratio of the thickening polysaccharide to spirantol contained in the plant extract is within the above range. Good. Therefore, the ratio of the polysaccharide thickener to 1 part by mass of the spirantol-containing plant extract can be calculated from the content ratio of spirantol in the plant extract. For example, in the case where the additive of the present invention is an additive for preparing a thick oral composition, when using a plant extract containing 60% by mass of spirantol, 1 part by mass of the plant extract is used. The proportion of the thickening polysaccharide is usually 30 to 30,000 parts by mass, preferably 40 to 27,000 parts by mass, more preferably 45 to 24,000 parts by mass. The proportion of the thickening polysaccharide can be further in the range of 100 to 15,000 parts by mass, preferably 300 to 9,000 parts by mass, more preferably 600 to 7,000 parts by mass. As with spirantol, when the ratio of the thickening polysaccharide to 1 part by mass of the plant extract is extremely less than 30 parts by mass, the pungent taste and miscellaneous taste derived from spirantol and the plant extract will be produced. When applied to objects, its taste may be impaired.

  The ratio of the thickening polysaccharide contained in the additive of the present invention varies depending on the form of the additive. For example, when the form of the additive is a solid form such as a powder, granule or tablet, it is usually 1% by mass or more and 100%. It can set suitably from the range of less than mass%. Preferably it is 3-90 mass%, More preferably, it is 5-80 mass%. Moreover, when the form of an additive is a paste form or a liquid form, it can set suitably from the range of 0.1-10 mass% normally. Preferably it is 0.2-8 mass%, More preferably, it is 0.3-6 mass%.

(3) Other components In addition to the said component, the additive of this invention can contain arbitrary edible components in the range which does not prevent the effect of this invention.

  For example, plant extracts other than plants containing edible metal salts, excipients, organic acids, colorants, nutrients (including vitamins), antioxidants, preservatives, antibacterial agents (eg bacteriostatic agents, etc.) spirantol Products (for example, tea extract, coffee extract, cocoa extract, etc.), fruit juice (for example, orange, grape, apple, peach, pineapple, tomato, strawberry, etc.), sweeteners, flavors and the like.

  The edible metal salt is used for improving the solubility of the thickening polysaccharide, or for improving the thickening or gelling function. The type of edible metal salt is not particularly limited, but is preferably a sodium salt (eg, sodium chloride, sodium citrate, etc.), a potassium salt (eg, potassium chloride, potassium citrate, etc.), a calcium salt (eg, calcium chloride, Calcium citrate and the like) and magnesium salts (eg, magnesium chloride and the like). When an edible metal salt is used, the proportion of the edible metal salt to be added to the additive for oral composition of the present invention varies depending on the form of the additive, but is in a solid form such as a powder, granule or tablet. The range is usually 0.1 to 10% by mass, preferably 0.5 to 8% by mass.

  An excipient | filler is used when improving the solubility of a polysaccharide thickener. Excipients include, but are not limited to, monosaccharides (eg, glucose, galactose, fructose, etc.), disaccharides (eg, sucrose, lactose, maltose, trehalose, etc.), sugar alcohols (eg, xylitol, sorbitol, etc.), Examples thereof include oligosaccharides and starch degradation products (for example, dextrin, powder cake, etc.). Preferred are dextrin, lactose and powdered rice cake, and more preferred is dextrin in that it does not affect the taste.

(4) Form of additive, preparation method, action, use, etc. The form of the additive of the present invention is not limited as long as it contains at least the aforementioned spirantol and thickening polysaccharide. For example, a solid form, a paste form, a liquid form, etc. can be mentioned. Preferred is a solid or liquid form such as powder, granule, tablet, etc. More preferred is a granule from the viewpoint of excellent solubility in water.

  The additive of the present invention can be prepared according to a conventional method depending on its form. For example, a powdered additive can be prepared by powder mixing spirantol (or a plant extract containing spirantol) and a thickening polysaccharide with an excipient. The powder additive can also be prepared by spray drying (spray drying) a liquid containing spirantol (or a plant extract containing spirantol) and a thickening polysaccharide. The granular additive can be prepared by granulating the powder mixture. The granular additive can also be prepared by spraying spirantol (or a plant extract containing spirantol) as a binder liquid onto a powdered thickening polysaccharide. The tablet-like additive can be prepared by forming the powder-like or granule-like additive into a tablet using a tableting machine. The liquid additive can be prepared by adding spirantol (or a plant extract containing spirantol) and a thickening polysaccharide to a solvent (preferably water).

  The additive of the present invention is usually used by adding to an oral composition of interest when water or an oral composition containing water is ingested or taken. As will be described later, the target oral composition is adjusted to have a predetermined amount or more of water, so that the additive of the present invention is added and the mixture is stirred and mixed to thicken the sol or gel. become.

  Here, as the temperature of the target oral composition when the additive of the present invention is added and mixed, the thickening polysaccharide contained therein hydrates and swells as the additive of the present invention dissolves or disperses. Temperature can be mentioned. This temperature varies depending on the type of thickening polysaccharide and can be appropriately set within a range of 1 to 100 ° C.

  The amount of the additive of the present invention added to the target oral composition can be appropriately adjusted according to the type and water content of the target oral composition, and the purpose and application. For example, it is desirable to add at a ratio such that the spirantol content contained in the oral composition after blending the additive of the present invention is 0.000003 to 0.03% by mass. The proportion is preferably such that the content of spirantol contained in the oral composition is 0.000006 to 0.015 mass%, more preferably 0.000009 to 0.01 mass%. In addition, when the target oral composition is a food or drink (cereal processed food or drink) prepared by processing cereals, the content of spirantol contained in the oral composition after blending the additive of the present invention is particularly high. It is desirable to add at a ratio of 0.00003 to 0.0015% by mass. Preferably, the ratio is such that the spirantol content contained in the processed cereal food or drink is 0.00005 to 0.0013 mass%, more preferably 0.0001 to 0.001 mass%.

  In addition, when the additive of the present invention is prepared using a spirantol-containing plant extract, the proportion of the plant extract so that the spirantol content contained in the oral composition after blending the additive is in the above range. Can be adjusted. In addition, the said ratio can be computed from the ratio of the spirantol contained in a spirantol containing plant extract.

  The additive of the present invention can be used for imparting a salivary secretion promoting action to a target oral composition. In other words, the additive of the present invention is used for preparing an oral composition having a salivary secretion promoting action. In this sense, the additive of the present invention can be referred to as a salivary secretion promoter. Incidentally, the "saliva secretion promoter" has an action to increase the amount of saliva secretion, and in the present invention, as described above, by adding to oral compositions such as foods and drinks and oral drugs, The oral composition is provided with the effect of increasing the amount of saliva secretion (salivation promoting action).

  Moreover, the additive of this invention can be used in order to provide the swallowing ease to the oral composition made into object. In other words, the additive of the present invention is used to prepare an oral composition that is easy to swallow. In this sense, the additive of the present invention can be referred to as a swallowing aid (or swallowing improving agent). Furthermore, the additive of the present invention can be used for imparting ease of chewing to the intended oral composition. In other words, the additive of the present invention is used to prepare an oral composition that is easy to chew. In this sense, the additive of the present invention can be referred to as a chewing aid (or chewing improver).

  In the present invention, “swallowing” means swallowing an object in the oral cavity. “Mastication” means that the oral composition is shredded in the oral cavity, and mixed well with saliva while shredding the oral composition in the oral cavity. Shredding here includes not only chewing the oral composition using the lower jaw and teeth, but also crushing the oral composition using the gums or tongue.

(5) Oral composition to be targeted The oral composition to which the additive of the present invention is to be added are foods and drinks and oral medicines that are ingested or taken (administered) from the mouth. In order to distinguish from the oral composition of the present invention described later, the oral composition is also referred to as “target oral composition”, and the food and drink and oral medicine are also referred to as “target food and drink” and “target oral medicine”, respectively.

  Specifically, as target foods and drinks, water (including mineral water), soft drinks (for example, tea-based drinks, fruit drinks, vegetable drinks, coffee drinks, cocoa drinks, sports drinks, carbonated drinks, dairy drinks, Beverages such as soy milk and soy milk beverages, sports beverages), dairy products (eg, milk, lactic acid bacteria beverages, etc.); soups such as soup, miso soup, soy flour, sweet sake; Supplementary foods and drinks (including pasty and gel nutritional supplementary foods and drinks); staple foods (for example, cooked rice foods, noodles, breads, etc.) and prepared dishes (mixer foods, paste foods, baby foods, and other sweets, staple foods and prepared foods) Thick liquid foods, enteral nutrients (orally administered or taken orally), and the like. In addition, the said confectionery, a nutrition supplement food / beverage product, a staple food, a prepared dish, etc. include the grain processed food / beverage products prepared by processing cereals.

  Here, the cereal processed food and drink means food and drink prepared by processing cereals such as wheat (barley, wheat), rice bran, rice bran, rice, buckwheat, beans (eg, soybeans), and corn. . Although not limited, for example, confectionery (for example, baked confectionery such as cookies, biscuits, crackers, donuts, rusks, cakes (including pancakes), madeleine, macaroons, pie, and cream puffs, fried confectionery, steamed confectionery), cooked rice foods , Noodles (for example, udon, soba, ramen, vermicelli, macaroni, wonton, etc.), breads (including Chinese buns and pizzas), skin foods (for example, dumplings, shumai, wonton, spring rolls) and their skins, flour foods ( For example, premix powder (eg, hot cake mix powder, takoyaki or okonomiyaki mix powder, crepe mix powder, batter mix powder), corn flakes, etc. for producing hot cake, takoyaki, okonomiyaki, crepe, batter) be able to. These processed cereal foods and drinks have a low moisture content, and many of them are difficult to gather together by massaging, and many of them cause stickiness when they contain moisture, and therefore, they are poorly melted and difficult to swallow. In particular, cooked rice foods, confectionery mainly composed of wheat flour, noodles, and breads often have physical properties that are difficult for a person with reduced chewing function or a person with decreased swallowing function to swallow. When the additive of this invention is applied with respect to the cereal processed food / beverage products which have such a physical property, as shown in the experiment example mentioned later, the melting of the cereal processed food / beverage products can be improved. Moreover, since a feeling of unity can be obtained in the oral cavity at the time of eating and / or the feeling of adhesion to the pharynx can be reduced, a processed cereal food or drink that can be swallowed can be prepared.

  The target oral pharmaceuticals may be those that are orally administered, and examples thereof include powders, granules, tablets, pills, capsules, and liquids (drinks).

  In addition, when applying the additive of the present invention to the target oral composition required to exhibit the thickening or gelling action of the thickening polysaccharide contained in the additive of the present invention, the target oral composition is It is preferable to contain a predetermined amount or more of water. The water content of the subject oral composition is preferably 60% by mass or more. Preferably it is 70 mass% or more, More preferably, it is 80 mass% or more. For this reason, when the water content of the target oral composition (food or drink, oral pharmaceutical) is less than 60% by mass, the water content of the target oral composition is within the above range before the additive of the present invention is added. The water content of the target oral composition by adding water or the like (if the target oral composition is a preparation such as a powder or granule, for example, by dispersing these preparations in water) It is desirable to adjust.

(II) Oral Composition and Method for Preparing the Same The present invention is an oral composition characterized by containing spirantol and a thickening polysaccharide. The oral composition includes an oral composition containing the additive of the present invention described above. The oral composition of this invention should just be taken or taken orally, for example, food-drinks and an oral pharmaceutical are included.

  The oral composition of the present invention can be prepared using spirantol and a thickening polysaccharide, preferably using the additive of the present invention described above.

  Although the ratio of spirantol contained in the oral composition of the present invention is not particularly limited as long as the effects of the present invention are exhibited, the range of 0.000003 to 0.03% by mass can be usually mentioned. Preferably it is 0.000006-0.015 mass%, More preferably, it is 0.000009-0.01 mass%. When the target oral composition is a food or drink prepared by processing cereals (cereal processed food or drink), the proportion of spirantol contained in the oral composition of the present invention is 0.00003 to 0.0015 mass in particular. % Range is desirable. Preferably it is 0.00005-0.0013 mass%, More preferably, it is 0.0001-0.001 mass%. The same applies to the case where a plant extract containing spiranthol is used as spiranthol, such as a Dutch sennici extract or a kibana holland sennici extract.

  The ratio of the thickening polysaccharide in the oral composition of the present invention is such that the ratio of the thickening polysaccharide to 1 part by weight of spirantol contained in the oral composition of the present invention is 5 to 50,000 parts by weight. Can be mentioned. Moreover, the ratio of the thickening polysaccharide with respect to the spirantol contained in the oral composition of this invention can be selected and adjusted according to the kind of oral composition added and prepared. For example, when the oral composition of the present invention is a thick oral composition, the ratio of the thickening polysaccharide to 1 part by mass of spirantol contained in the oral composition is 50 to 50,000 parts by mass, preferably 70 to The range may be 45,000 parts by mass, more preferably 80 to 40,000 parts by mass. Moreover, the said range can also be made into the range of 150-25,000 mass parts, Preferably it is 500-15,000 mass parts, More preferably, it is 1,000-12,000 mass parts. Moreover, when the oral composition of this invention is a gel-form oral composition, the ratio of the thickening polysaccharide with respect to 1 mass part of spiranthol contained in the said oral composition is 5-8,000 mass parts, Preferably it is 8- The range which becomes 7,500 mass parts, More preferably, it is 10-7,000 mass parts can be mentioned. Furthermore, when the oral composition of the present invention is a cereal processed food or drink, the ratio of the thickening polysaccharide to 1 part by mass of spirantol is 5 to 5,000 parts by mass, preferably 8 to 4,500 parts by mass, more preferably 10 parts. The range which becomes -4,000 mass parts can be mentioned.

  As long as this condition is satisfied, the ratio of the thickening polysaccharide in 100% by mass of the oral composition of the present invention is usually 0.01 to 10% by mass, preferably 0.02 to 8% by mass, although not particularly limited. %, More preferably 0.03 to 6% by mass.

  The oral composition of the present invention can be prepared by adding spirantol and a thickening polysaccharide to a subject oral composition before ingesting or taking (administering) it, preferably immediately before. Preferably, the oral composition of the present invention can be prepared by adding spirantol and a thickening polysaccharide to the subject oral composition and stirring and mixing. Moreover, after stirring and mixing as needed, it can stand still or cool and solidify in gel form and can also prepare. In addition, the additive of this invention mentioned above can be used simply as spirantol and a thickening polysaccharide.

  Here, the subject oral composition can include those described in the above (I) (5), and the description can be incorporated herein. When the water content of the target oral composition is less than 60% by mass, it is desirable to adjust the water content of the target oral composition by adding water so as to be 60% by mass or more.

  The temperature conditions for adding and blending spirantol and thickening polysaccharide (or the additive of the present invention) to the subject oral composition, or the temperature conditions for stirring and mixing are such that spirantol and thickening polysaccharide are the subject oral composition. Any temperature that can be dissolved or dispersed therein may be used.

  Further, among the thickening polysaccharides, deacylated gellan gum has the property of thickening or gelling in the presence of soluble metal salts, so when these thickening polysaccharides are used, soluble metal salts may be used in combination. preferable. Such a soluble metal salt is not limited, but is preferably a sodium salt (eg, sodium chloride, sodium citrate, etc.), a potassium salt (eg, potassium chloride, potassium citrate, etc.), a calcium salt (eg, calcium chloride, Calcium citrate and the like) and magnesium salts (for example, magnesium chloride and the like). When an edible metal salt is used, it is blended so that the edible metal salt is usually contained in the oral composition of the present invention at a ratio of 0.00001 to 15% by mass, preferably 0.00002 to 10% by mass. Is desirable.

  Stirring mixing is not particularly limited, and may be stirred using chopsticks, spoons or forks, or using a stirring device such as a home mixer, food processor, hand mixer, blender, cooking cutter, propeller stirrer, etc. You may stir and mix.

  Thus, the oral composition of the present invention can be prepared to have a gel or sol form having predetermined physical properties.

  In the present invention, the term “gel” specifically refers to a gel that retains its shape when left standing at a product temperature of 20 ° C. for 1 to 2 minutes and does not flow under its own weight, that is, 1 minute after standing. And the shape does not change in 2 minutes after standing. In addition, “sol” means that when it is allowed to stand at a temperature of 20 ° C. for 2 minutes, it flows under its own weight and does not have shape-retaining properties, or its shape is between 1 minute after standing and 2 minutes after standing. It means something that changes.

  When the oral composition of the present invention has a gel form, the oral composition has a breaking strain measured under the condition of a product temperature of 20 ° C. of 0.3 to 0.8, preferably 0.4 to 0.8, More preferably, it is in the range of 0.45 to 0.75. Here, the “breaking strain” can be determined by the following measurement method.

[Measurement method of fracture strain]
(A) A columnar oral composition (test sample) (product temperature 20 ° C.) having a diameter of 20 mm and a height of 10 mm is prepared as a test sample.
(B) Compress the test sample using a texture analyzer. The compression is performed at a speed of 10 mm / s using a jig having a diameter of 100 mm.
(C) The breaking point is determined from the “stress-strain curve” obtained by compression, and the breaking strain is obtained from the following formula.

  When the breaking strain of the oral composition in gel form is in the range of 0.3 to 0.8, preferably 0.4 to 0.8, more preferably 0.45 to 0.75, chewing in the oral cavity The oral composition shredded in (3) is moderately settled in the oral cavity (has a sense of unity), and becomes an oral composition that can be easily chewed and swallowed even by those who have decreased masticatory function or swallowing function. If the breaking strain greatly exceeds 0.8, it may take time until the oral composition is shredded in the oral cavity, and it may be difficult to swallow.

  In addition, the saliva secretion promotion effect by the gel-like food / beverage products which used the thick polysaccharide together with spirantol tends to become so large that the fracture | rupture distortion of a gel-like food / beverage products is small. Specifically, when the breaking strain of the gel-like food or drink (20 ° C.) is 0.3 to 0.8, preferably 0.4 to 0.8, more preferably 0.45 to 0.75, The salivary secretion promoting effect is particularly noticeable.

When the oral composition of the present invention has a gel form, the oral composition has a “hardness” measured at a product temperature of 20 ° C. of 500,000 N / m ² or less, preferably 500 to 400,000 N / m. range of m ^2, it is preferable and more preferably in the range of 500~250,000N / ^{m 2.} Here, “hardness” can be measured according to the description of Universal Design Food Voluntary Standard 2nd edition (Japan Food Association). Specifically, it can be determined by the following measurement method.

[Measurement of “hardness”]
A test sample is filled into a container having a diameter of 40 mm and a height of 20 mm, and compressed twice using a texture analyzer with a resin plunger having a diameter of 20 mm and a height of 8 mm at a compression speed of 10 mm / s and a clearance of 5 mm. taking measurement. The maximum stress during the first compression is defined as ““ hardness ”(N / m ² )”.

In particular, when the “hardness” is in the range of 500 to 500,000 N / m ² , preferably 500 to 250,000 N / m ^2, an oral composition that is easy to chew and swallow even if the chewing function is reduced is obtained. .

When the oral composition of the present invention has a sol form, the oral composition has a viscosity measured at a product temperature of 20 ° C. and a shear rate of 100 s ⁻¹ of 0.003 Pa · s or more, preferably 0. 0.003 to 0.6 Pa · s, more preferably 0.005 to 0.5 Pa · s. Here, “viscosity” can be measured by using a cone plate type jig (made of resin) with a diameter of 50 mm, setting the measurement temperature of the sample to 20 ° C., and reading the viscosity value at 100 s ⁻¹ hour. An example of the measuring instrument is ARES-LS1 (TA instruments).

  As shown in the experimental examples described below, the oral composition thus prepared contains a thickening polysaccharide in addition to spirantol, and thus has superior saliva compared to an oral composition that does not contain a thickening polysaccharide. Has secretion promoting effect. For this reason, it can provide as food-drinks or oral medicine suitable for the person whose saliva secretion function is falling. In addition, as shown in the experimental examples to be described later, the oral composition of the present invention contains a thickening polysaccharide in addition to spirantol, which makes it easier to chew than an oral composition that does not contain a thickening polysaccharide. Sex and ease of swallowing. For this reason, it can be provided as a food or drink that can be suitably ingested by a person with a reduced masticatory function or / and a person with a decreased swallowing function, or as an oral drug that can be suitably taken by these persons.

  In addition, when the oral composition of the present invention is a processed cereal food or drink, if spirantol and a thickening polysaccharide are contained in the processed cereal food or food before ingesting or administering (taking) it, Is not particularly limited. For example, when the oral composition of the present invention is a cookie, a cereal processed food or drink with improved mouth melting is prepared by adding spirantol and a thickening polysaccharide to the dough before baking and baking the dough. be able to.

EXAMPLES The present invention will be described below with reference to examples and experimental examples, but the present invention is not limited to these examples.
Experimental Example 1 Evaluation of salivary secretion promoting action: Guar gum is used as the thickening polysaccharide. The composition for oral composition containing the thickening polysaccharide and spirantol is dissolved in water at the ratio shown in Table 1. Oral compositions (test sample 1-1 and comparative samples 1-1 and 1-2) were prepared, and the salivary secretion promoting action was evaluated.

(1) Preparation of oral composition and preparation of oral composition 5 parts by weight of hexane (solvent) is added to 1 part by weight of the dried head or whole grass part of Dutch sennitchi, and 5 at 50 ° C. Extracted at reflux for hours. The obtained extract was filtered to remove insoluble matter, and the solvent was removed to obtain the Dutch sennici extract in the form of oleoresin (in the form of a paste) (containing 60% by mass of spirantol by wet weight). Guar gum was added so that it might become a ratio of 2,000 mass parts with respect to 1 mass part of the Dutch sennici extract obtained (additive for oral compositions [Example 1-1]). Next, water (80 ° C.) was blended and mixed well so as to have the ratio shown in Table 1 and dissolved, and then cooled to 20 ° C. to obtain an oral composition (food or drink) (test sample 1-1). Was prepared. Test sample 1-1 was a sol. In addition, the ratio of guar gum with respect to 1 mass part of spiranthol contained in the test sample 1-1 is 3333.3 mass parts.

  In addition, for the comparative test, the Dutch sennici extract and guar gum were each dissolved in water so as to have the concentrations shown in Table 1 to prepare food and drink (Comparative Samples 1-1 and 1-2).

The viscosities of the test sample 1-1 and the comparative sample 1-2 were measured using a rheometer ARES-LS1 (jig: diameter 50 mm, corn plate type resin) (TA instruments), and the measurement temperature of the sample was 20 It was 0.06 to 0.07 Pa · s as a viscosity value at 100 ° C. and ¹ hour.

(2) Evaluation of salivary secretion-promoting action Food and drink prepared as described above (test sample 1-1, comparative sample) using three healthy individuals (A to C: average age 31.3 years) with no abnormal salivary secretion as a panel For each of 1-1 and 1-2), the salivary secretion promoting action was evaluated by the following method.

(A) Food and drink (test sample 1-1, comparative sample 1-1 or 1-2) 15 g is contained in the mouth, held for 5 seconds, and then swallowed once.
(B) After 5 seconds from swallowing, put cotton wool of 3.75 cm × 3.75 cm under the tongue and hold for 2 minutes. In addition, the weight of absorbent cotton is measured in advance.
(C) After 2 minutes, the absorbent cotton is collected and weighed.
(D) From the weight change of the absorbent cotton before and after putting under the tongue, the amount of saliva secretion when each food or drink (test sample 1-1, comparative sample 1-1 or 1-2) is ingested is calculated.

  In addition, as a control, each panelist took 15 g of water itself (blank) instead of food and drink, and similarly measured the amount of saliva secretion.

  The results are shown in Table 2 and FIG. In order to eliminate individual differences in saliva secretion amount, Table 2 shows numerical values (relative values) standardized by assuming that the saliva secretion amount measured using water (blank) is 1.00.

  As shown in Table 2, when a food or drink (test sample 1-1) containing an additive for oral composition (Example 1-1) in combination with spirantol and a thickening polysaccharide (guar gum) is ingested, any panelist As compared with the blank (water), the amount of saliva secretion increased and the effect of promoting saliva secretion was recognized. Moreover, this food / beverage product was tasteless and odorless. For this reason, according to the additive for oral compositions of Example 1-1, it is thought that the salivary secretion promotion effect | action can be provided to the said oral composition, without impairing the flavor of the applied oral composition.

  In comparison sample 1-1 that does not contain guar gum, an increase in the amount of saliva secretion was generally observed on average, but the saliva secretion promoting effect was markedly greater than the increase in the amount of saliva secretion in test sample 1-1. It was low. Moreover, the case where the increase in saliva secretion amount was not recognized like the panelist A was also seen.

  Regarding Comparative Example 1-2 containing only guar gum (not containing spirantol), the saliva secretion amount of two panelists is equal to or less than that of the blank (water), and on average, the salivary secretion promoting effect is recognized There wasn't.

  From the above, the thickening polysaccharide (guar gum) itself does not have the salivary secretion promoting effect by itself. Was found to be enhanced.

(3) Evaluation of swallowability About the food and drink prepared as described above (test sample 1-1, comparative samples 1-1 and 1-2), the unity feeling and the adhesion feeling are evaluated, and the comprehensive evaluation is made easy to swallow, The swallowability was evaluated. The evaluation was performed by four panelists specializing in swallowing.

Sense of unity: Ease of organizing food and drink in the oral cavity [Judgment criteria]
◎: Very easy to organize ○: Easy to organize ×: Difficult to organize.

Sense of adhesion: Sense of adhesion to the pharynx when swallowing food and drink [Criteria]
A: Very low adhesion feeling B: Low adhesion feeling X: High adhesion feeling

Ease of swallowing: Ease of swallowing food and drink [Judgment criteria]
◎: Very easy to swallow ○: Easy to swallow ×: Difficult to swallow

  The results are shown in Table 3.

  As shown in Table 3, the food / beverage product of the test sample 1-1 (spirantol concentration: 0.00015% by mass) is easily collected in the oral cavity and has a very small feeling of adhesion to the pharynx during swallowing. It was evaluated that it was very easy to swallow and had excellent swallowability. On the other hand, food / beverage products (Comparative Sample 1-1) that do not contain thickening polysaccharide (guar gum) have a very small adhesion, but are less likely to be settled in the oral cavity and are significantly inferior in swallowability as a comprehensive judgment. It was hard to say that the physical properties are easy to swallow. Moreover, although the food / beverage products (Comparative Sample 1-2) which do not contain spirantol are somewhat settled in the oral cavity, they have a large adhesion feeling and are inferior in swallowing as a comprehensive judgment, and it is difficult to say that they are easy to swallow.

  From the above results, it was shown that the additive for oral composition of the present invention is suitable as an additive for preparing a thick oral composition and a swallowing aid.

Experimental Example 2 Evaluation of salivary secretion promoting action: Xanthan gum or locust bean gum was used as the thickening polysaccharide. The additive for oral composition containing the thickening polysaccharide and spirantol was dissolved in water at the ratio described in Table 4. Oral compositions (test samples 2-1 and 2-2 and comparative sample 2-1) having the following forms were prepared, and the salivary secretion promoting action was evaluated.

(1) Additive for oral composition and ratio of 2,000 parts by weight (wet weight) to 1 part by weight of oleoresin-derived Dutch sennici extract prepared in Experimental Example 1 (1) of oral composition Xanthan gum was added so that the ratio was (the additive for oral composition [Example 2-1]). Next, water (80 ° C.) is blended so as to have the ratio shown in Table 4, mixed and dissolved well, and then cooled to 20 ° C. to prepare an oral composition (food / drink) (test sample 2-1). did. Test sample 2-1 was a sol. In addition, the ratio of the xanthan gum with respect to 1 mass part of spirantol contained in the test sample 2-1 is 3333.3 mass parts. Similarly, locust bean gum was added so that the ratio (wet weight ratio) was 1,500 parts by mass with respect to 1 part by mass of the Dutch Sennici extract (additive for oral composition [Example 2- 2]), water (80 ° C.) so as to have the ratio shown in Table 4 and mixed well to dissolve, then cooled to 20 ° C., and then the oral composition (food / drink) (test sample 2) -2) was prepared. Test sample 2-2 was a sol. In addition, the ratio of locust bean gum with respect to 1 mass part of spirantol contained in the test sample 2-2 is 2,500 mass parts.

In addition, for the comparative test, the above Dutch Sennici extract was dissolved in water alone so as to have the concentrations shown in Table 4 to prepare a food and drink (Comparative Sample 2-1). The viscosities of the test samples 2-1 and 2-2 were 0.06 to 0.07 Pa · s as the viscosity value when the measurement temperature of the sample was 20 ° C. and 100 s ⁻¹ (the measurement equipment is the same as in Experimental Example 1). The same is true for the following experimental example).

(2) Evaluation of salivary secretion promoting action About the food / beverage products prepared above (test samples 2-1 and 2-2, and comparative sample 2-1), in the same manner as in Experimental Example 1 (2), salivary secretion promoting action Evaluated. The results are shown in Table 5 and FIG.

  As shown in Table 5, when ingesting a food or drink (test sample 2-1) containing an additive for oral composition (Example 2-1) combined with spirantol and xanthan gum, and combined with spirantol and locust bean gum All of the panelists ingesting the food and drink (test sample 2-2) containing the prepared oral composition additive (Example 2-2) increased saliva secretion compared to the blank (water) In addition, the salivary secretion promoting effect was recognized. Moreover, all these food-drinks were tasteless and odorless. For this reason, according to the additive for oral compositions of Example 2-1 and 2-2, it is thought that the oral composition can be given a salivary secretion promoting action without impairing the flavor of the applied oral composition. .

  As for comparative sample 2-1, which does not contain a thickening polysaccharide, an increase in the amount of saliva secretion was generally observed on average, but the above-mentioned test samples 2-1 and 2-2 in which the thickening polysaccharide was used in combination with spirantol were observed. Compared with the increase in the amount of saliva secretion, the effect of promoting saliva secretion was low. Moreover, the case where the increase in saliva secretion amount was not recognized like the panelist A was also seen.

  From the above, it has been found that the use of a thickening polysaccharide (xanthan gum, locust bean gum) in combination with spirantol enhances the salivary secretion promoting action of spirantol.

(3) Evaluation of swallowability About the food / beverage products prepared above (test samples 2-1 to 2-2, comparative sample 2-1), the unity and adhesion are evaluated, and the overall evaluation is easy to swallow. The swallowability was evaluated. The evaluation was performed by four panelists specializing in swallowing.

Sense of unity: Ease of organizing food and drink in the oral cavity [Judgment criteria]
◎: Very easy to organize ○: Easy to organize ×: Difficult to organize.

Sense of adhesion: Sense of adhesion to the pharynx when swallowing food and drink [Criteria]
A: Very low adhesion feeling B: Low adhesion feeling X: High adhesion feeling

Ease of swallowing: Ease of swallowing food and drink [Judgment criteria]
◎: Very easy to swallow ○: Easy to swallow ×: Difficult to swallow

  The results are shown in Table 6.

  As shown in Table 6, the foods and drinks (spirantol concentration: 0.00015% by mass) of the test samples 2-1 and 2-2 are easy to be collected in the oral cavity and have a very small feeling of adhesion to the pharynx during swallowing. From a comprehensive point of view, it was evaluated that it was very easy to swallow and had excellent swallowing characteristics. On the other hand, although the food / beverage products (Comparative Sample 2-1) which do not contain thickening polysaccharides have a very small adhesion feeling, they are hard to be settled in the oral cavity, and it is remarkably inferior in swallowing as a comprehensive judgment, and easy to swallow It was hard to say physical properties.

  From the above results, it was shown that the additive for oral composition of the present invention is suitable as an additive for preparing a thick oral composition and a swallowing aid.

Experimental Example 3: Salivary secretion promoting action: dose dependency In the ratio described in Table 7, oral composition additives (Examples 3-1 to 3-6) containing a thickening polysaccharide and spirantol were dissolved in water. An oral composition (test samples 3-1 to 3-6) having the following form was prepared, and the salivary secretion promoting action was evaluated.

(1) Additive for oral composition and oral composition preparation Experimental Example 1 The ratio of xanthan gum to 200 parts by mass of 1 part by mass of the Dutch sennici extract in the oleoresin state (implemented) Example 3-1), 400 parts by mass (Example 3-2), 800 parts by mass (Example 3-3), 6,000 parts by mass (Example 3-4), 8,000 parts by mass (Example 3) -5) or 10,000 parts by mass (Example 3-6) (both wet weight ratios). Next, water (80 ° C.) is blended so as to have the ratio shown in Table 7, mixed and dissolved well, and then cooled to 20 ° C. to prepare an oral composition (test samples 3-1 to 3-6). did. Test samples 3-1 to 3-6 were sols. The ratio of xanthan gum to 1 part by mass of spirantol contained in test samples 3-1 to 3-6 is 333 parts by mass (test sample 3-1), 667 parts by mass (test sample 3-2), 1,331. In mass parts (test sample 3-3), 10,000 mass parts (test sample 3-4), 13,333 mass parts (test sample 3-5), or 16,667 mass parts (test sample 3-6) is there.

The viscosity of the prepared test samples 3-1 to 3-6 was 0.007 to 0.199 Pa · s as a viscosity value when the measurement temperature of the sample was 20 ° C. and 100 s ⁻¹ .

(2) Evaluation of salivary secretion promoting action The food / beverage products prepared above (test samples 3-1 to 3-6) were evaluated for salivary secretion promoting action in the same manner as in Experimental Example 1 (2). However, one panelist was added (addition of panelist D), and four persons were evaluated. The results are shown in Table 8 and FIG.

  As shown in Table 8, by intake of food and drink (test samples 3-1 to 3-6) containing additives for oral composition (Examples 3-1 to 3-6) combined with spirantol and xanthan gum, a blank was obtained. Compared with (water), the amount of saliva secretion increased, and the effect of promoting saliva secretion was observed. In particular, from the results of test samples 3-3 and 3-4, the ratio of 1,331 to 10,000 parts by weight of xanthan gum with respect to 1 part by weight of spirantol (800 to 800 parts of xanthan gum with respect to 1 part by weight of Dutch Sennici extract). It was found that a more excellent salivary secretion promoting effect can be obtained by using in combination at a ratio of 6,000 parts by mass (wet weight ratio). Moreover, all these food-drinks were tasteless and odorless. For this reason, according to the additive for oral compositions of Examples 3-1 to 3-6, it is considered that the oral composition can be given a salivary secretion promoting action without impairing the flavor of the applied oral composition. .

(3) Evaluation of swallowability About the food / beverage products prepared above (test samples 3-1 to 3-6), the sense of unity and adhesion were evaluated, and the overall evaluation was made easy to swallow and the swallowability was evaluated. The evaluation was performed by four panelists specializing in swallowing.

Sense of unity: Ease of organizing food and drink in the oral cavity [Judgment criteria]
◎: Very easy to organize ○: Easy to organize ×: Difficult to organize.

Sense of adhesion: Sense of adhesion to the pharynx when swallowing food and drink [Criteria]
A: Very low adhesion feeling B: Low adhesion feeling X: High adhesion feeling

Ease of swallowing: Ease of swallowing food and drink [Judgment criteria]
◎: Very easy to swallow ○: Easy to swallow ×: Difficult to swallow

  The results are shown in Table 9.

  As shown in Table 9, the foods and drinks of the test samples 3-1 to 3-6 (spirantol concentration: 0.0006 to 0.00019% by mass) are all easily collected in the oral cavity, and are applied to the pharynx during swallowing. It was evaluated that the feeling of adhesion was very small, it was very easy to swallow from a comprehensive point of view, and it had excellent swallowing characteristics.

  From the above results, it was shown that the additive for oral composition of the present invention is suitable as an additive for preparing a thick oral composition and a swallowing aid.

Experimental Example 4 Evaluation of salivary secretion promoting action: Xanthan gum is used as a thickening polysaccharide
(1) Preparation for oral composition and preparation of oral composition A granular oral composition additive (Example 4-1) was prepared by a fluidized bed granulation method. Specifically, xanthan gum and dextrin are mixed with powder, and a binder solution in which the oleoresin-state Dutch sennici extract prepared in Experimental Example 1 (1) is dissolved in water is sprayed onto the powder mixture. A granular additive for oral composition was prepared. In addition, for comparative tests, sprayed with a binder solution prepared by dissolving Dutch sennici extract in oleoresin state (paste form) in water to dextrin (powder) without using xanthan gum, and added for granular oral composition An agent (Comparative Example 4-1) was prepared. Table 10 below shows the blending ratio of each component when the total amount of the Dutch sennici extract contained in the powder mixture (thickening polysaccharide + excipient) and the binder solution is 100% by mass.

  2 g of the resulting granular additive for oral composition (Example 4-1 and Comparative Example 4-1) was dissolved in 98 g of water (20 ° C.) to dissolve the food and drink (test sample 4-1 and comparison). Sample 4-1) was prepared. Test sample 4-1 was a sol.

(2) Evaluation of saliva secretion promoting action About the food / beverage products prepared above (test sample 4-1 and comparative sample 4-1), the saliva secretion promoting action was evaluated in the same manner as in Experimental Example 1 (2). As a result, the food / beverage products (test sample 4-1) containing the granular additive for oral composition (Example 4-1) combined with spirantol and xanthan gum were compared with the blank (water) in any panel. The amount of saliva secretion was large, and a salivary secretion promoting effect was observed. Moreover, all these food-drinks were tasteless and odorless.

  On the other hand, regarding the comparative sample 4-1, which was prepared without adding the thickening polysaccharide, an increase in the saliva secretion amount was generally observed on average, but compared with the increase in the saliva secretion amount of the test sample 4-1, Its salivary secretion promoting effect was low.

(3) Evaluation of swallowability About the food / beverage products prepared above (test sample 4-1 and comparative sample 4-1), the swallowability was evaluated in the same manner as in Experimental Example 1 (3). As a result, the food and drink (test sample 4-1) containing the granular additive for oral composition (Example 4-1) combined with spirantol and xanthan gum is easily collected in the oral cavity in any panelist, In addition, the feeling of adhesion to the pharynx during swallowing was very small, and it was evaluated that it was very easy to swallow from a comprehensive viewpoint and had excellent swallowing characteristics.

  On the other hand, with respect to Comparative Sample 4-1, which was prepared without adding thickening polysaccharides, although the feeling of adhesion to the pharynx during swallowing is small, it is difficult to collect in the oral cavity, difficult to swallow as a comprehensive judgment, and physical properties that are easy to swallow It was hard to say.

  From the above results, it was shown that the additive for oral composition of the present invention is suitable as an additive for preparing a thick oral composition and a swallowing aid.

Experimental Example 5 Evaluation of salivary secretion promoting action and swallowing improving action
(1) Preparation of oral composition As additives for oral composition, Dutch sennici extract in the oleoresin state prepared in Experimental Example 1 (1), and thickening polysaccharide (deacylated duran gum, native dulan gum) A gel-like food and drink was prepared according to the formulation in Table 11.

  Specifically, granulated sugar, deacylated gellan gum and native gellan gum were added to ion-exchanged water heated to 90 ° C. After stirring this mixed solution at 90 ° C. for 10 minutes, Dutch sennici extract (spirantol content 60% by mass) and calcium lactate dissolved in about 10 mL of hot water were added and dissolved by stirring (test samples 5-1 to 5-1). 5-3). For comparison test, a sample was prepared by adding only calcium lactate dissolved in about 10 mL of hot water to the above mixed solution without using the Dutch Sennichi extract and stirring and dissolving (Comparative Sample 5-1).

  From each of the obtained solutions, a gel-like food or drink was prepared according to the following procedure, and the fracture strain and “hardness” were evaluated.

(2) Evaluation of fracture strain and “hardness” of oral composition (2-1) Preparation of gel-like food and drink and measurement of fracture strain Glass-made cylindrical body (inner diameter 20 mm, height 10 mm, thickness 1.5 mm)), each of the above solutions is poured, cooled in an 8 ° C. water bath for 2 hours to solidify, and then allowed to stand at 5 ° C. for 15 hours to form a cylindrical gel (diameter 20 mm, height 10 mm). Food and drink (test samples 5-1 to 5-3, comparative sample 5-1) were prepared.

  This gel food / beverage product was tasteless and odorless.

According to the following procedure, the breaking strain of each gel-like food / beverage product (diameter 20 mm, height 10 mm) (hereinafter referred to as “test sample”) having the columnar shape prepared above is subjected to a texture analyzer (texture analyzer TA-XT-2i [ Stable Micro Systems, Inc.]). During the measurement, the test sample was conditioned so that the product temperature was 20 ° C.
(A) A test sample is compressed at a speed of 10 mm / s using a jig having a diameter of 100 mm.
(B) The breaking point is determined from the “stress-strain curve” obtained by compression, and the breaking strain of the test sample is obtained from the following equation.

(2-2) Preparation of gel-like food and drink, and measurement of its “hardness” Each of the above solutions is poured into a stainless steel cylindrical container (inner diameter 40 mm, height 20 mm) in a water bath at 8 ° C. After cooling for 2 hours and solidifying, the gel-like food or drink (test samples 5-1 to 5-3, comparative sample 5) was allowed to stand at 5 ° C. for 15 hours and filled in a container having a diameter of 40 mm and a height of 20 mm. -1) was prepared.

  In addition, these gel-like food / beverage products were tasteless and odorless.

The “hardness” of the test sample prepared above (filled in a container having a diameter of 40 mm and a height of 20 mm) was measured using a texture analyzer (texture analyzer TA-XT-2i [manufactured by Stable Micro Systems]). Specifically, using a resin plunger having a diameter of 20 mm and a height of 8 mm, compression measurement was performed twice at a compression speed of 10 mm / s and a clearance of 5 mm, and the maximum stress during the first compression was expressed as “hardness” (N / M ² ). During the measurement, the test sample was conditioned so that the product temperature was 20 ° C.

  Table 11 shows the breaking strain and “hardness” of each gel food and drink.

(3) Evaluation of salivary secretion promoting action Among the gel-like foods and drinks prepared as described above, the test sample 5-2 and the comparative sample 5-1 have the salivary secretion promoting action by a method similar to Experimental Example 1 (2). evaluated.
(A) A food and drink (test sample 5-2, comparative sample 5-1) containing 15 g in the mouth is crushed with a tongue for 10 seconds and then swallowed once.
(B) After 5 seconds from swallowing, put cotton wool of 3.75 cm × 3.75 cm under the tongue and hold for 2 minutes. In addition, the weight of absorbent cotton is measured in advance.
(C) After 2 minutes, the absorbent cotton is collected and weighed.
(D) From the weight change of the absorbent cotton before and after putting under the tongue, the saliva secretion amount (g) at the time of ingesting each gel-like food / beverage product (test sample 5-2, comparative sample 5-1) is calculated.

  The results are shown in Table 12.

  As shown in Table 12, spirantol is contained by ingestion of food and drink (test sample 5-2) containing an additive for oral composition (Example 5-2) in combination with spirantol and a thickening polysaccharide (gellan gum). The amount of saliva secretion increased compared with the food and drink (Comparative Sample 5-1), and a saliva secretion promoting effect was observed.

(4) Evaluation of chewability and swallowability About the gel-like food / beverage products prepared above (test samples 5-1 to 5-3, comparative sample 5-1), the chewability and swallowability are as follows. evaluated. The evaluation was performed by four panelists specializing in chewing and swallowing.

(A) Sense of unity: Ease of uniting food and drink in the oral cavity when chewing and slicing the food and drink [Criteria]
◎: Very easy to organize ○: Easy to organize ×: Difficult to organize.

(B) Ease of swallowing: Ease of swallowing after chewing food and drink [Judgment criteria]
◎: Very easy to swallow ○: Easy to swallow ×: Difficult to swallow

(C) Feeling of adhesion: Feeling of adhesion to the pharynx when chewing or swallowing food and drink [Judgment criteria]
A: Very low adhesion feeling B: Low adhesion feeling X: High adhesion feeling

  The results are shown in Table 13.

  As shown in Table 13, all of the test food samples 5-1 to 5-3 in the gel-like food and drink (spirantol concentration: 0.00015 to 0.0006 mass%, breaking strain: 0.45 to 0.75) are used. It was evaluated that it was easily collected in the oral cavity during mastication, easy to swallow, and very little adhesion to the pharynx during mastication and swallowing, so that swallowing was very easy. On the other hand, the gel-like food / beverage products not containing spirantol (breaking strain: 0.6) are inferior in the sense of unity, ease of swallowing, and feeling of adhesion as compared with the test sample 5-2 having the same breaking strain. It was.

  From the above results, it was shown that the oral composition additive of the present invention is suitable as an additive, a chewing aid, and a swallowing aid for preparing a gel-like oral composition.

Experimental Example 6 Evaluation of Cereal Processed Foods and Drinks (1) Preparation of Cereal Processed Foods and Drinks As additives for oral compositions, the oleoresin-state Dutch sennici extract and thickening polysaccharides prepared in Experimental Example 1 (1) ( Cereal processed foods and drinks (cookies) were prepared using xanthan gum, locust bean gum and carrageenan) according to the formulation of Table 14.

  Specifically, wheat flour (weak flour), skimmed milk powder, salt and thickening polysaccharides (xanthan gum, locust bean gum and carrageenan) were powder mixed (mixture A). Separately, fats and oils (margarine) were added to a bowl of a universal mixing stirrer and made into a cream at a rotation speed of 126 rpm using a beater, and then sugar was added and further mixed for 3 minutes. Next, whole eggs and spirantol were added and mixed little by little, and then mixture A was added and gently mixed to prepare a cookie dough. The prepared cookie dough was allowed to stand in a refrigerator for 30 minutes, then rolled to a thickness of 5 mm and extracted with a mold (φ32 mm). Cookies were prepared by baking in an oven at 180 ° C. for about 12 minutes (test sample 6). Moreover, the sample which does not contain a Dutch Sennici extract (comparative sample 6), the Dutch Sennici extract, and the sample which does not contain a thickening polysaccharide (blank) were prepared for the comparative test.

(2) Evaluation of salivary secretion promoting action In the same manner as in Experimental Example 1, for each of the processed cereal foods and drinks (test sample 6, comparative sample 6 and blank) prepared by 3 panelists, the salivary secretion promoting action Evaluated. Specifically, it is as follows.

(A) 5 g of food or drink (test sample 6, comparative sample 6 or blank) is included in the mouth, and after swallowing for 30 seconds, swallowed.
(B) After 5 seconds from swallowing, put cotton wool of 3.75 cm × 3.75 cm under the tongue and hold for 2 minutes. In addition, the weight of absorbent cotton is measured in advance.
(C) After 2 minutes, the absorbent cotton is collected and weighed.
(D) From the weight change of the absorbent cotton before and after putting under the tongue, the amount of saliva secretion when each food or drink (test sample 6, comparative sample 6 or blank) is ingested is calculated.

  The results are shown in Table 15 and FIG. In order to eliminate individual differences in saliva secretion amount, Table 15 shows numerical values (relative values) standardized with the saliva secretion amount measured using a blank as 1.00.

  As shown in Table 15, when a cereal processed food or drink (test sample 6) that is combined with spirantol and a thickening polysaccharide is ingested, all panelists increase the amount of saliva secretion compared to the blank, and the saliva secretion promoting effect is recognized. It was. On the other hand, the amount of saliva secretion of Comparative Sample 6 containing no spirantol and containing a thickening polysaccharide was equivalent to that of the blank. From this, it was confirmed that the test sample 6 has a salivary secretion promoting effect as compared with the comparative sample 6.

(3) Evaluation of melting in mouth, feeling of cohesion, ease of swallowing, and feeling of adhesion About processed cereal processed foods and drinks (test sample 6, comparative sample 6 and blank) prepared above, mouth melting, feeling of cohesion, ease of swallowing and feeling of adhesion The evaluation was made from the following four viewpoints. The evaluation was performed by four panelists specializing in chewing and swallowing.

(A) Mouth melt: Good mouth melt when chewing food and drink [Judgment criteria]
A: Very good for melting in the mouth B: Good for melting in the mouth X: Poor melting in the mouth

(B) Sense of unity: Ease of uniting food and drink in the oral cavity when chewing and slicing the food and drink [Criteria]
◎: Very easy to organize ○: Easy to organize ×: Difficult to organize.

(C) Ease of swallowing: Ease of swallowing after chewing food or drink [Judgment criteria]
◎: Very easy to swallow ○: Easy to swallow ×: Difficult to swallow

(D) Feeling of adhesion: Feeling of adhesion to the pharynx when chewing or swallowing food and drink [Judgment criteria]
A: Very low adhesion feeling B: Low adhesion feeling X: High adhesion feeling

  The results are shown in Table 16.

  As shown in Table 16, it was evaluated that the processed cereal food / drink of the test sample 6 was better melted in the mouth than the blank, easily collected in the oral cavity during chewing, swallowed during swallowing, and small in adhesion to the pharynx. . On the other hand, although the comparative sample 6 was easy to be collected in the oral cavity at the time of mastication, it was evaluated that the mouth was poor in mouth, it was difficult to swallow during swallowing, and the feeling of adhesion to the pharynx was large.

Claims (15)

An additive for oral compositions containing spirantol and a thickening polysaccharide. The thickening polysaccharide is at least one selected from the group consisting of xanthan gum, locust bean gum, guar gum, deacylated gellan gum, native gellan gum, pectin, alginate, gelatin, agar, psyllium seed gum and carrageenan. The additive for oral compositions according to claim 1. The additive for oral compositions according to claim 1 or 2, comprising a thickening polysaccharide in a proportion of 5 to 50,000 parts by mass with respect to 1 part by mass of spirantol. The additive for oral compositions according to any one of claims 1 to 3, wherein the oral composition is a food or drink or an oral pharmaceutical. The oral composition is ingested or taken by at least one person selected from the group consisting of a person with reduced saliva secretion function, a person with reduced swallowing function, and a person with reduced chewing function The additive for oral composition according to any one of claims 1 to 4, which is a food or drink or an oral drug. 2. An additive for preparing a gel having at least one of the following physical properties (1) and (2), or an oral composition having a sol form having the physical properties described in (3) below. Or additive for oral composition according to any one of 5 to 5:
(1) Breaking strain: 0.3 to 0.8
(2) “Hardness”: 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s. The additive for oral composition according to any one of claims 1 to 6, which is used for any of the following uses:
(A) a saliva secretion-promoting agent that imparts a salivary secretion-promoting action to the oral composition (b) a swallowing aid that imparts ease of swallowing to the oral composition (c) a chewing aid that imparts ease of chewing to the oral composition . The oral composition containing the additive for oral compositions in any one of Claims 1 thru | or 7. The oral composition is ingested or taken by at least one person selected from the group consisting of a person with reduced saliva secretion function, a person with reduced swallowing function, and a person with reduced chewing function The oral composition according to claim 8, which is a food or drink or an oral medicine. The oral composition is a food / beverage product or oral medicine having a gel having at least one of the following physical properties (1) and (2) or a sol having physical properties described in the following (3): Oral composition according to 8 or 9:
(1) Breaking strain: 0.3 to 0.8
(2) “Hardness”: 500 to 500,000 N / m ²
(3) Viscosity: 0.003 to 0.6 Pa · s. The oral composition according to claim 8 or 9, wherein the oral composition is a processed grain food or drink. It has the process of mix | blending spirantol and a thickening polysaccharide, or the additive for oral compositions in any one of Claims 1 thru | or 7 with the water | moisture content of 60 mass% or more food or drink or oral medicine. The preparation method of the oral composition in any one of 11. A method for enhancing the salivary secretion-promoting action of spirantol, wherein a thickening polysaccharide is used in combination with spirantol. A method for promoting saliva secretion of a person, comprising a step of orally administering or ingesting a composition containing spirantol and a thickening polysaccharide to a person having a reduced saliva secretion function. An oral composition comprising spirantol and a thickening polysaccharide used to improve the decrease in saliva secretion or to promote saliva secretion.

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