TW201625140A - Additive for orally administered composition - Google Patents

Abstract

The present invention provides an additive (additive for orally administered composition) useful for preparing an orally administered composition (food/drink or orally administered medicine) and capable of imparting at least one effect selected from the group consisting of salivation-promoting effects, swallowing-improving effects (swallowing-assisting effects), and chewing-improving effects (chewing-assisting effects) to an orally administered composition. The additive can be prepared by using a polysaccharide thickener together with spilanthol.

Description

Oral composition additive

The present invention relates to an edible composition which is added for the purpose of improving the usefulness of an oral composition when preparing an oral composition such as a food or drink or an oral pharmaceutical product, in other words, an additive for an oral composition. More specifically, it relates to at least one effect of imparting a saliva secretion promoting action, a swallowing improving action (swallowing assisting action), and a chewing improving action (chewing assisting action) to the oral composition, and In the preparation of the oral composition, the additive for the oral composition used as one of the components is added.

Further, the present invention relates to an oral composition (food and beverage, oral medicine) prepared by using the additive for an oral composition, and a method for preparing the same.

Furthermore, the present invention relates to a method for enhancing the salivation promoting action of vegetin and the use of the method.

Saliva plays an important role in the maintenance of the oral function or the environment in the oral cavity. As the oral function, the function of sounding and conversation, the intake of food, and the function of swallowing can be exemplified in a smooth manner. Specific In the intake of food and drink and the function of swallowing, the saliva and the formation of the food, the digestive activity caused by the secretion of amylase, the solubilization of the taste substance and the secretion of the carbonate dehydrogenase are maintained. The effect is deeply related. In addition, regarding the maintenance of the environment in the oral cavity, the self-purification of the saliva and the oral cavity including the teeth, the recalcification of the teeth, the antibacterial action, the immune action, the anti-inflammatory action, and the growth factor, etc. The effect is deeply related.

However, various disorders such as mood or stress disorders, neurosis, organ disorders, encephalitis, tumors, cerebrovascular disorders, hypertension, Basedow's disease, and diabetes, side effects of drugs, and radiation therapy are known. As well as age, etc., the amount of saliva secreted will decrease. In particular, in addition to the decrease in salivary gland function caused by the increase in age, in actuality, the secretion of saliva is reduced due to a plurality of chronic diseases or therapeutic drugs thereof, and many people complain of dryness in the oral cavity.

The decrease in the amount of saliva secreted causes dryness in the oral cavity, and as a result, it causes difficulty in chewing or swallowing, and a decrease in digestive function. In addition, it also causes unpleasantness in the mouth and bad breath. Furthermore, if the symptoms progress, it may cause a periodontal disease or an oral infection such as endophthalmitis. Therefore, it is sought to increase the secretion amount of the saliva of the person by some means.

In the past, as a means for increasing the amount of secretion of saliva, a method of using a sour taste, a stimulus to be stimulated (Patent Document 1), and a method of stimulating stimulation (Patent Document 2) have been proposed. In addition, A method of using a plant extract having a salivation-promoting action (Patent Documents 3 to 6), a drug using a muscarinic receptor as a target (Patent Document 7), and a drug targeting PAR-2 have been proposed. (Patent Document 8) method.

However, the method disclosed in the above documents is difficult to say that the strength or the persistence of the effect is sufficient, and has the following problems.

The method described in Patent Document 1 is not versatile in terms of palatability. In addition, since the stimulation is strong, if it is frequently applied, the influence of dissolution of the teeth or stimulation of the oral mucosa on the oral tissues is worrying. The method described in Patent Document 2 has a problem that the effect disappears while the olfactory stimulus disappears. In the methods described in Patent Documents 3 to 6, many of the plant extracts used have specific irritations, tastes, and aromas, and in addition, it is necessary or recommended to use an organic acid in combination, and thus the composition of the plant extract can be applied. The substance (food composition, oral composition) is a problem. Further, in the methods described in Patent Documents 7 and 8, the side effects caused by the use of the drug are doubtful.

Further, on the other hand, it is known that among the vegetatives contained in the plant gold button, saliva secretion promoting action or intraoral moistening is simultaneously present in aroma, and it has been proposed to separate it or An existing cold feeling agent, a temperature sensitive agent, or the like is used in combination, and is used as a component of an oral care product, a food or drink, a cosmetic, and a pharmaceutical (Patent Documents 9 to 11).

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. Hei 7-101856

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2003-40752

[Patent Document 3] Japanese Patent Laid-Open No. Hei 11-71253

[Patent Document 4] Japanese Patent Laid-Open No. Hei 10-182392

[Patent Document 5] Japanese Patent Laid-Open Publication No. 2002-265375

[Patent Document 6] Japanese Patent Laid-Open Publication No. 2005-162633

[Patent Document 7] Japanese Patent Laid-Open No. Hei 8-12575

[Patent Document 8] Japanese Patent Laid-Open Publication No. 2001-64203

[Patent Document 9] Japanese Patent Laid-Open Publication No. 2012-521192

[Patent Document 10] International Publication WO2011/007807

[Patent Document 11] Japanese Patent Laid-Open Publication No. 2009-531287

In view of the above-described prior art, the present invention has an object of providing an additive (an additive for an oral composition) which is effective for preparing an oral composition (food and drink, oral medicine) which can promote secretion of saliva. Preferably, the primary object of the present invention is to provide an additive useful for modulating an oral composition that promotes secretion of saliva, assists in chewing or swallowing for those with reduced salivary secretion. More preferably, the additive imparts the above effects to the oral composition, but does not impart an undesired application to the oral cavity for irritation and flavor (taste, aroma) and harmful side effects to the human body. Additives for substances. Further, an object of the present invention is to provide a method for preparing the above-mentioned oral composition using the additive, and the oral composition.

In order to solve the above problems, the inventors of the present invention conducted an in-depth review. As a result, it has been found that the salivary secretion-promoting action of chrysanthemum is enhanced by the use of a mucopolysaccharide such as xanthan gum in the combination of venetin. In addition, based on the above-mentioned findings, it is confirmed that the ratio of the polysaccharide-promoting polysaccharide to the mass of 1 part by mass is 5 parts by mass or more. In the case where the palatability (taste, aroma, etc.) of the oral composition (food and drink, oral composition) is greatly affected, the salivary secretion promoting effect of the inulin is enhanced, and further research is carried out repeatedly, and the completion is completed. this invention.

The invention of the present invention has the following aspects.

(I) Additives for oral composition

(I-1) An additive for an oral composition comprising a procyanidin and a polysaccharide-promoting polysaccharide.

(I-2) The additive for an oral composition according to (I-1), wherein the polysaccharide is selected from the group consisting of xanthan gum, locust bean gum, guar gum, degumming gellan gum, natural At least one of the group consisting of gellan gum, pectin, alginate, gelatin, agar, psyllium gum and carrageenan.

(I-3) The additive for an oral composition according to (I-1) or (I-2), wherein the amount is 5 to 50,000 based on 1 part by mass of the inulin The proportion of the parts contains a viscosity-promoting polysaccharide.

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

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

(I-6) The additive for an oral composition according to any one of (1) to (1), wherein the oral composition is selected from a person whose saliva secretion function is lowered, and a swallowing function is lowered. A food or drink or oral medicine taken by or taken by at least one person of a group consisting of a person and a person having a reduced chewing function.

(I-7) The additive for an oral composition according to any one of (I-1) to (I-6), which is an additive for preparing an oral composition, the oral composition having The following form: a gel having at least one of the following (1) and (2), or a sol having the physical properties described in (3) below,

(1) Fracture strain: 0.3~0.8

(2) "Hardness": 500~500,000N/m ²

(3) Viscosity: 0.003~0.6Pa. s.

(I-8) The additive for an oral composition according to any one of (1) to (I), which is used in any of the following (a) to (c):

(a) A salivation promoting agent that imparts a salivary secretion promoting effect to the oral composition:

The salivation promoting agent can be suitably used for the preparation of an oral composition (food and drink, oral medicine) for use in a person with reduced salivary secretion function (salt secretion function).

(b) A swallowing aid that imparts ease of swallowing to the oral composition:

The swallowing aid can be suitably used for modulating a mouthwash composition (food and drink, oral medicine) for use in a person with reduced swallowing function (lower swallowing function).

(c) A chewing aid that imparts chewing ease to the oral composition.

The chewing aid can be suitably used for preparing an oral composition (food and drink, oral medicine) for use in a person whose chewing function is reduced (the chewing function is lowered).

(II) Oral composition, and modulation method thereof

(II-1) An oral composition containing the additive for an oral composition according to any one of (1-1) to (I-8).

(II-2) The oral composition according to (II-1), which is a food or drink or an oral medicine.

(II-3) The oral composition according to (II-1) or (II-2), wherein the oral composition is selected from a person whose salivary secretion function is lowered, a person whose swallowing function is lowered, and chewing A food or drink or oral medicine taken by at least one person in a group consisting of a person with reduced function.

(A) The oral composition according to any one of the above aspects, wherein the oral composition has a food or drink or an oral pharmaceutical product of the following form: a gel of at least one of the following (1) and (2), or a sol having the physical properties described in (3) below,

(1) Fracture strain: 0.3~0.8

(2) "Hardness": 500~500,000N/m ²

(3) Viscosity: 0.003~0.6Pa. s.

(II-5) The oral composition according to (II-2) or (II-3), wherein the oral composition is a cereal processed food or beverage.

(II-6) A method for preparing an oral composition according to any one of (II-1) to (II-5), which comprises a proanthocyanidin and a polysaccharide-promoting polysaccharide, or (I-1) The step of blending the oral composition according to any one of the above (I-8) with an additive having a water content of 60% by mass or more in a food or drink or an oral medicine.

(III) Use

(III-1) A method for enhancing the salivation promoting action of scutellarin, characterized in that a mucopolysaccharide is used in combination with vegetin.

(III-1-1) The enhancement method according to (III-1), wherein the polysaccharide-promoting polysaccharide is selected from the group consisting of xanthan gum, locust bean gum, guar gum, detached gellan gum, and natural knot. At least one of a group consisting of cold glue, pectin, alginate, gelatin, agar, psyllium gum and carrageenan.

(III-1-2) The reinforcing method according to (III-1) or (III-1-1), wherein the amount is increased by 5 to 50,000 parts by mass relative to 1 part by mass of the inulin Mucopolysaccharides.

(III-1-3) The reinforcing method according to any one of (III-1), (III-1-1), and (III-1-2), which has a viscosity-increasing use in the artichoke a step of preparing a polysaccharide having a physical property of at least one of the following (1) and (2) or a sol having the physical properties described in (3) below;

(1) Fracture strain: 0.3~0.8

(2) "Hardness": 500~500,000N/m ²

(3) Viscosity: 0.003~0.6Pa. s.

(III-2) A method for promoting salivation of a human having a reduced salivary secretion function, which comprises oral administration of a person having reduced salivary secretion function or ingesting an oral composition containing a procyanidin and a polysaccharide-promoting polysaccharide The steps.

(III-2-1) The saliva secretion promoting method according to (III-2), wherein the polysaccharide-promoting polysaccharide is selected from the group consisting of xanthan gum, locust bean gum, guar gum, detached gellan gum, natural At least one of the group consisting of gellan gum, pectin, alginate, gelatin, agar, psyllium gum and carrageenan.

(III-2-2) The method for promoting salivation secretion according to (III-2) or (III-2-1), wherein the oral composition is 5 parts by mass relative to 1 part by mass of the inulin ~50,000 parts by mass of the polysaccharide-containing polysaccharides.

(III-2-3) The method for promoting salivation secretion according to any one of (III-2), (III-2-1), and (III-2-2), wherein the oral composition is a diet Products or oral medicines.

(III-2-4) The method for promoting salivation secretion according to any one of (III-2), (III-2-1), (III-2-2), and (III-2-3), wherein The above-mentioned oral composition has a food or drink or an oral drug of the following form: a gel having at least one of the following (1) and (2), or a physical property described in the following (3) Sol,

(1) Fracture strain: 0.3~0.8

(2) "Hardness": 500~500,000N/m ²

(3) Viscosity: 0.003~0.6Pa. s.

(III-2-5) such as (III-2), (III-2-1), (III-2-2) and (III- 2-3) The saliva secretion promoting method according to the above aspect, wherein the oral composition is a cereal processed food or beverage.

(III-3) An oral composition containing a procyanidin and a polysaccharide-promoting polysaccharide, which is used for improving the secretion reduction of saliva or for promoting salivation.

(III-3-1) The oral composition according to (III-3), wherein the polysaccharide-promoting polysaccharide is selected from the group consisting of xanthan gum, locust bean gum, guar gum, detached gellan gum, natural At least one of the group consisting of gellan gum, pectin, alginate, gelatin, agar, psyllium gum and carrageenan.

(III-3-2) The oral composition according to (III-3) or (III-3-1), wherein the oral composition is 5 parts by mass based on 1 part by mass of the inulin ~50,000 parts by mass of the polysaccharide-containing polysaccharides.

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

(III-3-4) The oral composition according to any one of (III-3), (III-3-1), (III-3-2), and (III-3-3), wherein The above-mentioned oral composition has a food or drink or an oral drug of the following form: a gel having at least one of the following (1) and (2), or a physical property described in the following (3) Sol,

(1) Fracture strain: 0.3~0.8

(2) "hardness": 500 ~ 500,000N / m ²

(3) Viscosity: 0.003~0.6Pa. s.

(III-3-5) such as (III-3), (III-3-1), (III-3-2) and (III- 3-3) The oral composition according to the above aspect, wherein the oral composition is a cereal processed food or beverage.

The additive for an oral composition of the present invention can impart salivation-promoting action, ease of swallowing, and/or ease of chewing to an oral composition such as a food or drink or an oral pharmaceutical. Therefore, the additive can be suitably used for a food or oral medicine which is ingested or taken by a person who has a reduced function of salivation, a person with a reduced swallowing function, or a person whose chewing function is lowered. In particular, the additive for the orally-administered composition of the present invention in which the ratio of the polysaccharide-promoting polysaccharide to the mass of 1 part by mass is 5 parts by mass or less, so that the palatability (taste, aroma, etc.) is less affected. It can be used for the modulation of the oral composition without the limitation of the amount of addition.

Further, the oral composition of the present invention contains the above-mentioned additive for oral composition, and thus has saliva secretion promoting action, ease of swallowing, and/or ease of chewing, and can be suitably provided as a person with reduced salivary secretion function and a reduced swallowing function. A person, or a food or drink or oral medicine taken by a person whose chewing machine is lowered.

Further, according to the method of the present invention, the salivary secretion promoting action of the procyanidin can be enhanced by the use of the polysaccharide-promoting polysaccharide in the combination of the phthalocyanin. Therefore, by ingesting or taking a subject having a reduced salivary secretion function, in addition to the edulithin, an oral composition containing a polysaccharide of a mucopolysaccharide can promote salivation of the subject and improve salivation. reduce.

Fig. 1 is a graph showing the effect of salivation promoting in Experimental Example 1. The saliva secretion amount is expressed as a relative value obtained by setting the saliva secretion amount at the time of water intake to 1.00.

Fig. 2 is a graph showing the salivation promoting effect in Experimental Example 2. The saliva secretion amount is expressed as a relative value obtained by setting the saliva secretion amount at the time of water intake to 1.00.

Fig. 3 is a graph showing the effect of promoting salivation secretion in Experimental Example 3. The saliva secretion amount is expressed as a relative value obtained by setting the saliva secretion amount at the time of water intake to 1.00.

Fig. 4 is a graph showing the effect of promoting salivation secretion in Experimental Example 6. The saliva secretion amount is expressed as a relative value obtained by setting the amount of saliva secretion when the blank group is ingested to 1.00.

(I) Additives for oral composition

The additive for an oral composition of the present invention (hereinafter also referred to simply as "additive of the present invention") is characterized by containing a procyanidin and a polysaccharide-promoting polysaccharide.

(1) Phytoin

The cyanidin is an unsaturated isobutyl decylamine having the compound name of (2E, 6Z, 8E)-N-isobutyl-2,6,8-nontrienylamine. For example, in the genus Chrysanthemum, the scientific name: Achillea alpina, the golden button of the compositae Name: Chiba, Ye Tang Xinzi) and Huanghua gold button [Acmella oleracea], Echinacea echinacea [scientific name: Echinacea purpurea], and Compositae sylvestris sylvestris [scientific name: Spilathes acmella] An aroma compound contained in the leaves and head flowers, and the roots of the long-handed stevia [scientific name: Heliopsis longipes]. In the oleoresin which is prepared by the leaf and the head flower of the above-mentioned plant, it contains about 20 to 50% by mass of the inulin, and the oily resin prepared by the long-handed daisy contains 1% by mass of the inulin. The above (refer to Patent Document 9). Therefore, in the present invention, the procyanidin extracted by the extraction of such plants can also be used as the procyanidin. In addition, the squid is not limited to the effect of the present invention, and may not be a single compound (pure product or purified product), and may be, for example, an extract of a part of the plant containing a procyanidin, specifically A crude refined product such as an oily resin. As the plant extract, an extract of a leaf or a head flower of a gold button and a yellow gold button is preferable.

Here, the plant extract is not limited in the extraction step, and for example, an extract obtained by extracting a portion of the plant containing the procyanidin by a solvent, obtained by supercritical or subcritical carbon dioxide extraction can be used. The extract or the essential oil obtained by steam distillation.

Examples of the solvent which can be used for the extraction include water, alcohol, and other organic solvents. The alcohol may, for example, be a lower alcohol having 1 to 4 carbon atoms such as methanol, ethanol, propanol or isopropanol: a polyhydric alcohol such as ethylene glycol, propylene glycol or glycerin. Preferred are lower alcohols, in particular, ethanol. Examples of the other organic solvent include acetone, hexane, and ethyl acetate. As a better The extraction solvent may, for example, be hexane. These solvents may be used singly or in combination of two or more kinds of solvents such as aqueous alcohol.

The extraction method is not particularly limited. When a gold button or a yellow gold button is used as the plant, for example, 1 to 20 parts by mass of the solvent is added to 1 part by mass of the flower head or the whole grass portion. The mixture may be subjected to extraction treatment at room temperature (may also be suitable for heating) as needed, for 30 minutes to 24 hours. After the extraction, the insoluble matter is removed by filtration, centrifugation, or the like, and then the solvent is evaporated to remove the plant extract containing the phytonin.

The plant extract containing the flower buds, which is based on the extract of such a gold button or a yellow gold button, can be prepared according to the above method, and can also be easily obtained on the market.

Further, since the chrysanthemum is also known by its synthesis method (Patent Document 10), it can also be obtained by synthesis by this method. In addition, in a simple manner, cyanidin can be obtained on the market.

The ratio of the chrysanthemum contained in the additive for the oral composition of the present invention varies depending on the form of the additive. For example, in the case where the form of the additive is a solid form such as a powder, a granule or a tablet, It is usually suitably set in the range of 0.0001 to 0.05% by mass. It is preferably 0.0005 to 0.045% by mass, more preferably 0.001 to 0.04% by mass. Further, in the case where the form of the additive is in the form of a paste or a liquid, it is usually suitably set in the range of 0.00001 to 0.005 mass%. It is preferably 0.00005 to 0.0045% by mass, more preferably 0.0001 to 0.004% by mass.

In addition, use gold button extract or yellow gold button In the case of extracting a plant extract containing a procyanidin as a procyanidin, the ratio of the procyanidin contained in the additive for the oral composition of the present invention may be extracted from the plant incorporated in the additive for the oral composition. The content ratio of the procyanidins in the solution was calculated.

(2) Tackified polysaccharides

The polysaccharide-promoting polysaccharide to be used in the present invention is an edible thickening polysaccharide which is used in foods and drinks or oral medicines. Examples of such a polysaccharide-promoting polysaccharide include xanthan gum, locust bean gum, guar gum, natural gellan gum, deodorized gellan gum, carrageenan (κ type, i-type, λ type), and Luo. Wangzi gum, mannan, psyllium gum, macrophomopsis gum, agar, gelatin, pectin, alginic acid, alginic acid (for example, sodium alginate, etc.), pullulan (pululan) ), curdlan, tragacanth, ghatti gum, gum arabic, starch, tara gum, karaya gum, red algae (furcellaran), fermentation Cellulose, crystalline cellulose and soybean polysaccharides.

In the present invention, among the polysaccharide-promoting polysaccharides, specifically, it is suitable to use xanthan gum, locust bean gum, guar gum, degumming gellan gum, natural gellan gum, pectin, alginic acid. Salt, gelatin, agar, psyllium gum and carrageenan. More preferably, the polysaccharide-promoting polysaccharide is one or more selected from the group consisting of xanthan gum, locust bean gum, guar gum, deodorized gellan gum, and natural gellan gum. These may be used alone or in combination of two or more kinds in any combination. The combination of two or more kinds is not limited, but examples thereof include xanthan gum and guar gum, xanthan gum and carrageenan, xanthan gum and guar. Glue and locust bean gum, natural gellan gum and dislocation type gellan gum. Further, at least one selected from the group consisting of the above-mentioned polysaccharides can be used in combination with at least one selected from the group consisting of such polysaccharide-promoting polysaccharides.

The ratio of the mucopolysaccharide to the procyanidin contained in the additive of the present invention can be selected from the range of usually 5 to 50,000 parts by mass based on 1 part by mass of the inulin. Further, the ratio of the mucopolysaccharide to the procyanidin contained in the additive of the present invention can be selected and adjusted depending on the prepared oral composition. For example, in the case where the additive of the present invention is used for preparing an additive having a thick oral composition, as a ratio of the polysaccharide of the polysaccharide to the mass of 1 part by mass, the ratio of 50 to 50,000 parts by mass is exemplified. It is preferably 70 to 45,000 parts by mass, more preferably 80 to 40,000 parts by mass. The ratio of the tackifying polysaccharide may further be 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. In addition, in the case where the additive of the present invention is used to prepare an additive of a gel-like oral composition, the ratio of the polysaccharide of the polysaccharide to the mass of 1 part by mass of the jasperin may be 5 to 8,000 parts by mass, preferably It is in the range of 8 to 7,500 parts by mass, more preferably 10 to 7,000 parts by mass. Further, in the case where the additive of the present invention is used for adding an additive blended in a cereal processed food or beverage, the ratio of the polysaccharide of the polysaccharide to the mass of 1 part by mass of the glucosinolate may be 5 to 5,000 parts by mass. Preferably, it is 8 to 4,500 parts by mass, more preferably 10 to 4,000 parts by mass. If the ratio of the polysaccharide-promoting polysaccharide to 1 part by mass of the inulin is extremely less than the ratio described above, it will become pungent or odor-producing from the vegetalin, and thus it will be applied to the oral cavity. Composition will damage its taste The situation of the Tao.

In addition, in the case of using a plant extract containing a phasin extract such as a gold button extract or a yellow gold button extract as a procyanidin, the ratio of the polysaccharide of the viscous polysaccharide to the procyanidin contained in the plant extract is also used. It is sufficient to be in the above range. Therefore, the ratio of the polysaccharide of the mucopolysaccharide to 1 part by mass of the plant extract containing the inulin can be calculated from the content ratio of the inulin in the plant extract. For example, in the case where the additive of the present invention is used to prepare an additive having a thick oral composition, the viscosity is increased in the case of using a plant extract containing pyrethrin in a ratio of 60% by mass. The ratio of the saccharide to 1 part by mass of the plant extract 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 polysaccharide-promoting polysaccharide may further be 100 to 15,000 parts by mass, preferably 300 to 9,000 parts by mass, more preferably 600 to 7,000 parts by mass. In the same manner as the cyanidin, if the ratio of the polysaccharide-promoting polysaccharide to the amount of 1 part by mass of the plant extract becomes extremely less than 30 parts by mass, it will become pungent or miscellaneous derived from the procyanidin or plant extract. Taste, and thus, if applied to the oral composition, the taste is impaired.

The proportion of the polysaccharide-promoting polysaccharide contained in the additive of the present invention also varies depending on the form of the additive. For example, in the case where the form of the additive is a solid form such as a powder, a granule or a tablet, it is usually 1 mass. It is suitably set in the range of % or more and less than 100 mass %. It is preferably from 3 to 90% by mass, more preferably from 5 to 80% by mass. In addition, in the case where the form of the additive is in the form of a paste or a liquid, it is usually from 0.1 to 10 masses. It is suitable to set in the range of %. It is preferably 0.2 to 8% by mass, more preferably 0.3 to 6% by mass.

(3) Other ingredients

The additive of the present invention may contain any edible component in addition to the above components insofar as it does not impair the effects of the present invention.

For example, an edible metal salt, an excipient, an organic acid, a coloring matter, a nutrient (including a vitamin), an antioxidant, a preservative, an antibacterial agent (for example, a bacteriostatic agent, etc.), and a vegetalin are mentioned. Plant extracts other than plants (eg, tea extracts, coffee extracts, cocoa extracts, etc.), fruit juices (eg, oranges, grapes, apples, peaches, pineapples, tomatoes, strawberries, etc.), sweeteners, spices, etc. .

The edible metal salt is used to improve the solubility of the polysaccharide-promoting polysaccharide or to enhance the viscosity-increasing or gelling function. The type of the edible metal salt is not particularly limited, and examples thereof include a sodium salt (for example, sodium chloride or sodium citrate), a potassium salt (for example, potassium chloride, potassium citrate, etc.), and a calcium salt (for example, Calcium chloride, calcium citrate, etc.), magnesium salts (for example, magnesium chloride, etc.), and the like. In the case of using an edible metal salt, the proportion of the edible metal salt incorporated in the additive for the oral composition of the present invention also varies depending on the form of the additive, for example, in the form of a powder, granule or ingot. The solid form such as a solvent is usually in the range of 0.1 to 10% by mass, preferably 0.5 to 8% by mass.

Excipients are used to improve the solubility of the polysaccharide-promoting polysaccharides. As an excipient, although not limited, a monosaccharide may be mentioned (eg, glucose, galactose, fructose, etc.), disaccharides (eg, sucrose, lactose, maltose, trehalose, etc.), sugar alcohols (eg, xylitol, sorbitol, etc.), oligosaccharides, or starch breakdown products (eg, dextrin, whitefly, etc.). Preferably, the dextrin, the lactose, and the whitefly are more preferably dextrin in terms of not affecting the taste.

(4) Form, modulation method, function, and use of the additive

As long as the additive of the present invention contains at least the aforementioned vegetative and polysaccharide-promoting polysaccharides, the form is not limited. For example, a solid form, a paste form, a liquid form, etc. are mentioned. It is preferably in the form of a solid or liquid such as a powder, a granule or a tablet, and is preferably in the form of particles in terms of excellent solubility in water.

The additive of the present invention can be prepared in accordance with a conventional method depending on its form. For example, a powdered additive can be prepared by powder mixing a vegetalin (or a plant extract containing a procyanidin) and a polysaccharide-promoting polysaccharide with an excipient. Further, the powdery additive can also be prepared by spray drying a liquid containing jasperin (or a plant extract containing vegetin) and a polysaccharide-promoting polysaccharide. The particulate additive can be prepared by granulating the above powder mixture. Further, the particulate additive can also be prepared by using a powdery mucopolysaccharide spray procyanidin (or a plant extract containing a procyanidin) as a binder. The tablet-form additive can be prepared by molding the above-mentioned powdery or granular additive into a tablet form by a tableting machine. A liquid additive can be obtained by adding a procyanidin (or a plant containing vegetin) to a solvent, preferably water. The extract is added to the polysaccharide and the polysaccharide is added.

The additive of the present invention is usually added to a subject composition as an object when ingesting or taking water or an oral composition containing water. As a target composition of the object, as described later, since it is adjusted to have a water content of a predetermined amount or more, the additive of the present invention is added, and when it is stirred and mixed, the viscosity is increased to become a sol or a gel.

Here, as the temperature of the oral composition of the object to be added when the additive of the present invention is added, it is exemplified that the added polysaccharide of the present invention is hydrated and swelled by dissolving or dispersing the additive of the present invention. temperature. This temperature varies depending on the type of the polysaccharide to be added, and can be suitably set in the range of 1 to 100 °C.

The amount of the additive of the present invention added to the oral composition of the subject can be appropriately adjusted depending on the type and moisture content of the oral composition, and the purpose or use. For example, it is preferred to add the content of the chrysanthemum contained in the oral composition after blending the additive of the present invention to a ratio of 0.000003 to 0.03 mass%. The content of the chrysanthemum contained in the oral composition is preferably 0.000006 to 0.015 mass%, more preferably 0.000009 to 0.01 mass%. Further, in the case of a food or beverage (grain processed food or drink) prepared by processing cereals in a subject composition, it is preferable to include in the oral composition after blending the additive of the present invention. The content of the vegetalin is 0.00003 to 0.0015% by mass. The content of the chrysanthemum contained in the cereal processed food or beverage is preferably 0.00005 to 0.0013 mass%, more preferably 0.0001 to 0.001 mass%.

Further, in the case where the additive of the present invention is prepared using the plant extract containing the inulin, the plant extract is adjusted in such a manner that the content of the phthalocyanin contained in the oral composition after blending the additive is within the above range. The ratio can be. Further, the ratio can be calculated from the ratio of the procyanidin contained in the plant extract containing the inulin.

The additive of the present invention can be used to impart a salivation promoting effect to an oral composition as a subject. In other words, the additive of the present invention is used to prepare an oral composition having a salivation promoting action. In this sense, the additive of the present invention may be referred to as a salivation promoting agent. In addition, the term "salt secretion promoter" refers to an effect of increasing the amount of saliva secretion, and in the present invention, it is added to an oral composition such as a food or drink or an oral medicine as described above. This oral composition imparts an effect of increasing the amount of saliva secretion (saliva secretion promoting action).

Further, the additive of the present invention can be used to impart ease of swallowing to the oral composition as a subject. In other words, the additive of the present invention is used for modulating an oral composition which is easy to swallow. In this sense, the additive of the present invention may be referred to as a swallowing adjuvant (or a swallowing improver). Further, the additive of the present invention can be used to impart chewing ease to the oral composition as a subject. In other words, the additive of the present invention is used to prepare an oral composition which is easy to chew. In this sense, the additive of the present invention may be referred to as a chewing aid (or a chewing improver).

Further, in the present invention, "swallowing" means swallowing the contents of the oral cavity. In addition, "chewing" means that the oral composition is finely divided in the oral cavity, and the oral composition is finely broken in the oral cavity. It is mixed with saliva. Here, in the miniaturization, not only the use of the lower jaw or the teeth to crush the oral composition, but also the use of the gums or the tongue to crush the oral composition.

(5) Oral composition as a subject

The oral composition to which the additive of the present invention is added is a food or drink and an oral medicine which are ingested or taken (administered) from the mouth. In order to distinguish it from the oral composition of the present invention to be described later, the oral composition is also referred to as "the subject oral composition", and the food and beverage and the oral medicine are also referred to as "object foods and drinks". And "object oral medicine".

Specific examples of the foods and drinks include water (including mineral water) and refreshing beverage water (for example, tea-based beverages, fruit drinks, vegetable drinks, coffee drinks, cocoa drinks, sports drinks, carbonated drinks, milk drinks, Beverages such as soymilk and soymilk beverages, sports drinks, etc., dairy products (for example, cow's milk, lactic acid bacteria beverages, etc.); soups, miso soups, rice cakes, bean curd, liqueurs, etc.; snacks (including paste and gelatinous snacks); Nutritional food supplements (including paste-like and gel-like nutritional supplements); staple foods (eg, rice, noodles, breads, etc.) and side dishes (including blended foods, pasty foods, and weaned foods) A snack, a staple, and a side dish are prepared into a fluid); a thick flowing food, an enteral nutrient (either orally or by oral ingestion). In addition, the above-mentioned dim sum, nutraceuticals, staple foods, and side dishes include cereal processed foods and beverages prepared by processing cereals.

Here, the cereal processing food line means that for example, wheat (large Dietary foods prepared by processing cereals such as wheat, wheat, corn, millet, buckwheat, beans (for example, soybeans, etc.), and corn. Although not limited, examples thereof include snacks (for example, cookies, soft cakes, wafers, donuts, sweet rusks, cakes (including pancakes), madeleine, macaroons, Pies, puffs and other baked snacks, deep-fried snacks, steamed snacks), rice foods, noodles (for example, udon noodles, soba noodles, ramen noodles, vermicelli, macaroni, alfalfa, etc.), breads (including buns, and Pizza), skin foods (eg, dumplings, siu mai, oysters, spring rolls) and their skins, premixed powders used to make powdered foods (eg, fried pancakes, octopus, Osaka, crepes, batter) (eg, Fried pancake mix, octopus or Osaka burnt powder, crepe mix, batter mix, corn flakes, etc. Many of these processed cereals and foods have a low moisture content and are dehydrated and dried to make the food pieces difficult to aggregate, and if they contain water, they are sticky. Therefore, the mouth meltability is poor and it is difficult to swallow. In particular, many of the snacks, noodles, and breads mainly composed of rice food and wheat flour are those having difficulty in swallowing a person having a reduced chewing function or a swallowing function. When the additive of the present invention is applied to cereal processed foods having such physical properties, the mouth meltability of cereal processed foods can be improved as shown in the experimental examples described later. In addition, when eating, it is possible to obtain a feeling of aggregation in the oral cavity, and/or to reduce the feeling of adhesion to the pharyngeal head, so that it is possible to prepare cereal processed foods which are easy to swallow.

In addition, the oral pharmaceutical product may be, for example, a powder, a granule, a lozenge, a pill, a capsule, or a liquid (drinking agent) as long as it is administered orally.

In addition, the additive of the present invention is applied to seek to exert In the case of the subject of the viscosity-increasing or gelation of the polysaccharide-promoting polysaccharide contained in the additive of the present invention, the oral composition of the object preferably contains water of a predetermined amount or more. The water content of the oral composition of the object is preferably 60% by mass or more. It is preferably 70% by mass or more, and more preferably 80% by mass or more. Therefore, in the case where the moisture content of the oral composition (food and drink, oral medicine) is less than 60% by mass, it is preferred that the moisture content of the oral composition of the subject be the above before the addition of the additive of the present invention. Water or the like is added in a range (in the case where the subject oral composition is a preparation such as a powder or a granule, such that the preparation is dispersed in water or the like), and the moisture content of the subject oral composition is adjusted.

(II) Oral composition, and modulation method thereof

The present invention is an oral composition characterized by comprising a procyanidin and a polysaccharide-promoting polysaccharide. The oral composition includes an oral composition containing the above-described additive of the present invention. The oral composition of the present invention may be ingested or taken orally, and includes, for example, foods and drinks and oral medicines.

The oral composition of the present invention can be prepared by using a procyanidin and a polysaccharide-promoting polysaccharide, preferably an additive of the present invention described above.

The ratio of the procyanidin contained in the oral composition of the present invention is not particularly limited as long as the effect of the present invention is exerted, and is usually in the range of 0.000003 to 0.03 mass%. It is preferably 0.000006 to 0.015 mass%, more preferably 0.000009 to 0.01 mass%. In the case of a food or beverage (grain processed food or drink) prepared by processing cereals in a subject composition, it is preferable that it is an oral composition of the present invention. The ratio of the contained chrysanthemum is in the range of 0.00003 to 0.0015% by mass. It is preferably 0.00005 to 0.0013 mass%, more preferably 0.0001 to 0.001 mass%. The same applies to the case where a plant extract containing a chrysanthemum such as a gold button extract or a yellow gold gold button extract is used as a vegetal.

The ratio of the polysaccharide-promoting polysaccharide in the oral composition of the present invention is 5 to 50,000 parts by mass based on 1 part by mass of the peribumin contained in the oral composition of the present invention. The scope. Further, the ratio of the mucopolysaccharide to the procyanidin contained in the oral composition of the present invention can be selected and adjusted depending on the type of the orally-administered composition to be added. For example, in the case where the oral composition of the present invention has a thick oral composition, the ratio of the polysaccharide of the mucopolysaccharide to 1 part by mass of the inulin contained in the oral composition is exemplified. It is 50 to 50,000 parts by mass, preferably 70 to 45,000 parts by mass, more preferably 80 to 40,000 parts by mass. Further, the range may be further set to 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. Further, in the case where the oral composition of the present invention is a gel-like oral composition, the ratio of the polysaccharide of the mucopolysaccharide to 1 part by mass of the permethrin contained in the oral composition is 5~ 8,000 parts by mass, preferably 8 to 7,500 parts by mass, more preferably 10 to 7,000 parts by mass. Furthermore, in the case where the oral composition of the present invention is a cereal-processed food or drink, the ratio of the polysaccharide-promoting polysaccharide to 1 part by mass of the inulin is 5 to 5,000 parts by mass, preferably 8 to 4,500 parts by mass. More preferably, it is in the range of 10 to 4,000 parts by mass.

Though it is not particularly limited as long as the above conditions are satisfied, the proportion of the polysaccharide of the 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. More preferably, it is in the range of 0.03 to 6 mass%.

The oral composition of the present invention may be prepared by adding a procyanidin and a polysaccharide-promoting polysaccharide to a subject before, during, or immediately after ingestion or administration (administerment). The preparation was carried out. Preferably, the oral composition of the present invention can be prepared by adding a procyanidin and a polysaccharide-promoting polysaccharide to the oral composition of the subject, and stirring and mixing. In addition, it may be prepared by standing or cooling after being stirred and mixed, and solidifying into a gel form. Further, as the procyanidin and the polysaccharide-promoting polysaccharide, the above-described additive of the present invention can be used simply.

Here, the subject oral composition may be the one described in the above (I) (5), and the description can be applied thereto. In the case where the moisture content of the target composition is less than 60% by mass, it is preferable to add water or the like so as to be 60% by mass or more, and to adjust the moisture content of the target oral composition.

The temperature conditions for adding the chrysanthemum and the polysaccharide-promoting polysaccharide (or the additive of the present invention) to the oral composition of the object, or the temperature conditions for stirring and mixing, may be those of the inulin and the polysaccharide. The temperature at which the composition of the subject is dissolved or dispersed can be dissolved.

In addition, among the polysaccharide-promoting polysaccharides, the deodorized gellan gum has the property of being thickened or gelled in the presence of a soluble metal salt, so in the case of using such a polysaccharide-promoting polysaccharide, a preferred system is preferred. And use soluble metal salts. As such a soluble metal salt, although not limited, it is preferably listed Examples of sodium salts (eg, sodium chloride, sodium citrate, etc.), potassium salts (eg, potassium chloride, potassium citrate, etc.), calcium salts (eg, calcium chloride, calcium citrate, etc.), magnesium salts (eg, , magnesium chloride, etc.). In the case of using an edible metal salt, it is preferred to blend in an oral composition of the present invention in an amount of usually 0.00001 to 15% by mass, preferably 0.00002 to 10% by mass, based on the amount of the edible metal salt. .

Stirring and mixing is not particularly limited. It can be mixed with chopsticks, spoons or forks. In addition, household mixers, food processors, hand-held mixers, blenders, cooking cutters, propeller mixers, etc. can also be used. Stir and mix.

Accordingly, the oral composition of the present invention can be adjusted to have a gel or sol form having a predetermined physical property.

Further, in the present invention, the term "gel" means that, in particular, when it is allowed to stand at a product temperature of 20 ° C for 1 to 2 minutes, it is conformal and does not flow due to its own weight, that is, The shape does not change between 1 minute after standing and 2 minutes after standing. In addition, "sol" means that when it is allowed to stand at a product temperature of 20 ° C for 2 minutes, it will flow due to its own weight and will not have shape retention, or its shape will be between 1 minute after standing and 2 minutes after standing. Changer.

In the case where the oral composition of the present invention has a gel form, it is preferred that the oral composition is measured at a product temperature of 20 ° C to obtain a strain strain 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 "fracture strain" can be obtained by the following measurement method.

[Method for measuring fracture strain]

(a) A cylindrical orbital composition (test material) having a diameter of 20 mm and a height of 10 mm (product temperature: 20 ° C) was prepared as a test sample.

(b) The above-mentioned test sample is compressed using a texture analyzer. The compression system was carried out at a speed of 10 mm/s using a jig having a diameter of 100 mm.

(c) The breaking point is determined by the "stress-strain curve" obtained by the compression, and the strain at break is obtained by the following formula.

[Number 1] Fracture strain = A/B

A: From the position where the jig is initially contacted to the position of the test sample (above the test sample), until the place where the test piece is broken (breaking point) by pressing the jig against the test sample and compressing it Distance (mm)

B: height of the test sample (=10mm)

If the fracture strain of the oral form of the 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, the mouth is finely divided by chewing in the oral cavity. The composition is moderately aggregated in the oral cavity (having a feeling of aggregation), and is an oral composition which is easy to chew and swallow if the chewing function or the swallowing function is lowered. If the strain at break is much higher than 0.8, it takes time until the oral composition is finely divided in the oral cavity, and it is difficult to swallow.

In addition, the saliva secretion promoting effect of a gel-like food or drink which is used in the case of a muscidulin and a polysaccharide-promoting polysaccharide is a gel-like food or drink. The smaller the strain at break, the greater the tendency of the salivary secretion promoting effect. Specifically, in the case where the gel strain (20 ° C) has a strain at break of 0.3 to 0.8, preferably 0.4 to 0.8, more preferably 0.45 to 0.75, the saliva secretion promoting effect can be particularly recognized.

Further, in the case where the oral composition of the present invention has a gel form, it is preferred that the oral composition is measured at a product temperature of 20 ° C to obtain a "hardness" of 500,000 N/m ² or less. It is preferably in the range of 500 to 400,000 N/m ² , more preferably in the range of 500 to 250,000 N/m ² . Here, the "hardness" can be measured in accordance with the description of the Universal Design Food (Second Edition) 2nd Edition (Japan Society for the Advancement of Food). Specifically, it can be determined by the following measurement method.

[Measurement method of "hardness"]

The test sample was filled in a container having a diameter of 40 mm and a height of 20 mm, and a resin plunger having a diameter of 20 mm and a height of 8 mm was used for the second compression measurement at a compression speed of 10 mm/s and a gap of 5 mm using a texture analyzer. The maximum stress at the time of the first compression is set to ""hardness" (N/m ² )".

Specifically, if the "hardness" is in the range of 500 to 500,000 N/m ² , preferably 500 to 250,000 N/m ² , even if the chewing machine can be lowered, it is an easy mouth for chewing and swallowing. Composition.

Further, in the case where the oral composition of the present invention has a form of a sol, it is preferred that the oral composition is measured at a product temperature of 20 ° C to obtain a viscosity at a shear rate of 100 s ^-1 at 0.003 Pa. Above s, preferably from 0.003 to 0.6 Pa. The range of s is more preferably 0.005~0.5Pa. The range of s. Here, the "viscosity" can be measured by using a measuring tool having a diameter of 50 mm and a cone-and-plate type (resin made of resin), setting the measurement temperature of the sample to 20 ° C, and reading the viscosity value at 100 s ^-1 . The measurement apparatus can be exemplified by ARES-LS1 (manufactured by TA Instruments Co., Ltd.).

The oral composition prepared according to the present invention, as shown in the experimental examples described later, contains a polysaccharide-promoting polysaccharide in addition to the procyanidin, thereby being compared with the oral composition without the polysaccharide-promoting polysaccharide. In other words, it has an excellent salivation promoting effect. Therefore, it is possible to provide a food or drink or an oral medicine which is applied to a person whose salivation function is lowered. Further, the oral composition of the present invention, as shown in the experimental examples described later, contains a polysaccharide-promoting polysaccharide in addition to the procyanidin, thereby being compared with the oral composition without the polysaccharide-promoting polysaccharide. In other words, it has excellent chewing ease and ease of swallowing. Therefore, it is possible to provide a food or drink that can be suitably taken by a person who has a reduced chewing function or a person with a reduced swallowing function, and an oral medicine which can be suitably taken by such a person.

Further, in the case where the oral composition of the present invention is a cereal-processed food or drink, the period of addition is made by including the procyanidin and the polysaccharide-promoting polysaccharide in the cereal processed food or drink before the ingestion or administration (taking) thereof. There are no special restrictions. For example, in the case where the oral composition of the present invention is a cookie, the mouth-melting property can be prepared by adding a procyanidin and a polysaccharide-promoting polysaccharide to the dough before baking, and baking the dough. Improved cereals for processing food and beverage.

[Examples]

Hereinafter, the present invention will be described using examples and experimental examples, but the present invention is not limited to the examples.

[Experimental Example 1 - Assessment of salivary secretion promoting effect: use of guar gum as a polysaccharide-promoting polysaccharide]

According to the ratios shown in Table 1, an oral composition having a form in which an additive for an oral composition containing a chitosan and a peribuline was dissolved in water was prepared (test sample 1-1, and comparative sample 1) -1 and 1-2), assessing salivary secretion promoting effects.

(1) Modulation of oral composition and preparation of oral composition

To 1 part by mass of the dried product of the flower head or the whole grass portion of the gold button, 5 parts by mass of hexane (solvent) was added, and the mixture was reflux-extracted at 50 ° C for 5 hours. The obtained extract was filtered to remove insoluble matter, and the solvent was removed to obtain a gold button extract (60% by mass of chrysanthemum based on the wet weight) in an oily resin state (paste). Guar gum (an additive for an oral composition [Example 1-1]) was added so as to be in a ratio of 2,000 parts by mass based on 1 part by mass of the obtained gold button extract. Then, water (80 ° C) was mixed in the ratio shown in Table 1, and the mixture was sufficiently mixed and dissolved, and then cooled to 20 ° C to prepare an oral composition (food and drink) (test sample 1-1) ). The test sample 1-1 was a sol. Further, the ratio of guar gum to 1 part by mass of the procyanidin contained in the test sample 1-1 was 3333.3 parts by mass.

In addition, for the comparative test, the gold button extract and the guar gum were separately dissolved in water so as to have the concentrations shown in Table 1, and the food and drink products (Comparative Samples 1-1 and 1-2) were prepared.

For the viscosity of the test sample 1-1 and the comparative sample 1-2, a flow meter ARES-LS1 (fixture: 50 mm in diameter, made of a cone-and-plate type resin) (manufactured by TA Instruments Co., Ltd.) was used, and the measurement temperature of the sample was set to 20 °C, in the viscosity value of 100s ^-1 , it is 0.06~0.07Pa. s.

(2) Evaluation of salivary secretion promoting effect

3 healthy people (A~C: average age 31.3 years old) with no abnormality in salivation were used as professional judges for each of the above-mentioned food and beverage preparations (test sample 1-1, comparative samples 1-1 and 1-2) The salivation promoting effect was evaluated by the following method.

(a) 15 g of a food or drink (test sample 1-1, comparative sample 1-1 or 1-2) was placed in the mouth, and after 5 seconds, swallowing was performed once.

(b) After swallowing, after 5 seconds passed, a 3.75 cm x 3.75 cm size of absorbent cotton was placed under the tongue and held for 2 minutes. In addition, the absorbent cotton is previously measured in advance weight.

(c) After 2 minutes, the absorbent cotton was recovered and the weight was measured.

(d) The amount of saliva secretion in the case of ingesting each of the foods and drinks (test sample 1-1, comparative sample 1-1 or 1-2) was calculated from the change in weight of the absorbent cotton before and after the sublingual.

In addition, each professional judge took 15 g of water itself (blank group) instead of food and drink, and measured the amount of saliva secretion as a control group in the same manner.

The results are shown in Table 2 and Figure 1. In order to exclude the individual difference in the amount of saliva secretion, Table 2 shows the value (relative value) obtained by standardizing the saliva secretion amount measured by using water (blank group) to be 1.00.

As shown in Table 2, if the food and drink (test sample 1-1) containing the additive for the oral composition of the vegetalin and the viscous polysaccharide (guar) was used, Compared with the blank group (water), all professional judges increased the amount of saliva secretion, and recognized the salivation promoting effect. In addition, this food is tasteless and odorless. Therefore, it is considered that the oral composition-imparting additive according to Example 1-1 can impart a salivation-promoting promoting action to the oral composition without impairing the flavor of the applied oral composition.

Regarding the comparative sample 1-1 containing no guar gum, on average, the increase in the amount of saliva secretion was roughly recognized, but if compared with the above-mentioned test sample 1- The increase in the amount of salivary secretion of 1 is particularly low in the salivation promoting effect. In addition, there are cases where, for example, professional judge A does not recognize an increase in the amount of saliva secretion.

Regarding Comparative Example 1-2 containing only guar gum (with no inulin), the saliva secretion amount of the two professional judges was equal to or less than the blank group (water), and on average, saliva was not recognized. Secretion promoting effect.

From the above, it was found that although the polysaccharide-promoting polysaccharide (guar gum) itself does not have the saliva secretion-promoting effect alone, it is possible to use the salivary polysaccharides (guar gum) in combination with the muscovin. The secretion promoting effect is enhanced.

(3) Assessment of swallowing

For the above-mentioned prepared foods and drinks (test sample 1-1, comparative samples 1-1 and 1-2), the sense of aggregation and the sense of attachment were evaluated, and the comprehensive evaluation of these was regarded as the ease of swallowing, and the swallowability was evaluated. . In addition, the evaluation was carried out by four professional judges related to swallowing.

Concentration: the ease of aggregation of food and drink in the mouth

[Judgement benchmark]

◎: It is very easy to gather

○: Easy to gather

×: It is difficult to gather.

Sense of attachment: the attachment to the pharynx when swallowing food or drink

[Judgement benchmark]

◎: The attachment is very small

○: less adhesion

×: The feeling of adhesion is large.

Easiness of swallowing: ease of ingestion of food and beverage

[Judgement benchmark]

◎: It is very easy to swallow

○: easy to swallow

×: It is difficult to swallow.

The results are shown in Table 3.

As shown in Table 3, the food and drink sample (methanidin) of the test sample 1-1 Concentration: 0.00015% by mass) is easy to accumulate in the oral cavity, and the adhesion to the pharyngeal head when swallowing is extremely small, and from the viewpoint of comprehensiveness, swallowing is very easy, and it can be evaluated as having excellent swallowing suitability. On the other hand, foods and beverages containing no polysaccharides (guar gum) (Comparative Sample 1-1) have a very small adhesion, but it is difficult to accumulate in the oral cavity. In terms of comprehensive judgment, the ease of swallowing is significantly poor. It is difficult to say that it is easy to swallow. In addition, although the foods containing the inulins (Comparative Samples 1-2) are slightly aggregated in the oral cavity, the feeling of adhesion is large, and in terms of comprehensive judgment, the ease of swallowing is poor, and it is difficult to describe the physical properties that are easy to swallow.

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

[Experimental Example 2 - Evaluation of salivary secretion promoting effect: using xanthan gum or locust bean gum as a polysaccharide-promoting polysaccharide]

According to the ratios shown in Table 4, an oral composition having a form in which an additive for an oral composition containing a chitosan and a venetin was dissolved in water was prepared (test materials 2-1 and 2-2). As well as the comparative sample 2-1), the salivary secretion promoting action was evaluated.

(1) Modulation of oral composition and preparation of oral composition

Xanthan gum (adhesive composition additive) was added in a ratio of 2,000 parts by mass (wet weight ratio) to 1 part by mass of the gold button extract in the oily resin state prepared in the experimental example 1 (1). Example 2-1]). Connect Water (80 ° C) was mixed so as to have a ratio shown in Table 4, and the mixture was sufficiently mixed and dissolved, and then cooled to 20 ° C to prepare an oral composition (food and drink) (test sample 2-1). The test sample 2-1 was a sol. Further, the ratio of xanthan gum to 1 part by mass of the procyanidin contained in the test sample 2-1 was 3333.3 parts by mass. In the same manner, locust bean gum (additive for oral composition) is added in such a manner that the ratio is 1,500 parts by mass (wet weight ratio) with respect to 1 part by mass of the same gold button extract (Example 2-2) In addition, water (80 ° C) was mixed in a ratio shown in Table 4, and the mixture was sufficiently mixed and dissolved, and then cooled to 20 ° C to prepare an oral composition (food and drink) (test sample 2-2) ). The test sample 2-2 was a sol. Further, the ratio of the locust bean gum to 1 part by mass of the procyanidin contained in the test sample 2-2 was 2,500 parts by mass.

In addition, for the comparative test, the gold button extract was separately dissolved in water so as to have the concentration shown in Table 4, and a food or drink (Comparative Sample 2-1) was prepared. For the viscosity of the test materials 2-1 and 2-2, the measured temperature of the sample is set to 20 ° C, and the viscosity value at 100 s ^-1 is 0.06 to 0.07 Pa. s (The measurement system is the same as Experimental Example 1. The following experimental examples are also the same).

(2) Evaluation of salivary secretion promoting effect

The saliva secretion promoting action was evaluated in the same manner as in Experimental Example 1 (2) with respect to the food and drink prepared above (test materials 2-1, 2-2, and comparative sample 2-1). The results are shown in Table 5 and Figure 2.

As shown in Table 5, in the case of ingesting a food or drink (test sample 2-1) containing an additive for an oral composition of chrysanthemum and xanthan gum (Example 2-1), and ingestion The food and beverage (test material 2-2) using the additive for the oral composition of the yoghurt and the locust bean gum (Example 2-2) was compared with the blank group (water). The saliva secretion increased in all professional judges, and the salivation promoting effect was recognized. In addition, these foods and beverages are tasteless and odorless. Therefore, it is considered that the additives for the oral composition according to Examples 2-1 and 2-2 can impart saliva to the oral composition without damaging the flavor of the applied oral composition. Secretion promoting effect.

Regarding the comparative sample 2-1 containing no polysaccharide-promoting polysaccharide, on average, the increase in the amount of saliva secretion was roughly recognized, but the above-mentioned test sample 2 was used in combination with the mutagen-producing polysaccharide and the inulin. 1 and 2-2 saliva Increased secretion, its salivation secretion promotion effect is lower. In addition, there are cases where, for example, professional judge A does not recognize an increase in the amount of saliva secretion.

From the above, it was found that the salivary secretion-promoting action of the zeocyanin was enhanced by the use of the mucopolysaccharide (xanthan gum, locust bean gum) in the combination of vegetin.

(3) Assessment of swallowing

The above-mentioned prepared foods and drinks (test materials 2-1 to 2-2, comparative sample 2-1) were evaluated for feeling of aggregation and adhesion, and the comprehensive evaluation was regarded as the ease of swallowing, and the swallowability was evaluated. . In addition, the evaluation was carried out by four professional judges related to swallowing.

Concentration: the ease of aggregation of food and drink in the mouth

[Judgement benchmark]

◎: It is very easy to gather

○: Easy to gather

×: It is difficult to gather.

Sense of attachment: the attachment to the pharynx when swallowing food or drink

[Judgement benchmark]

◎: The attachment is very small

○: less adhesion

×: The feeling of adhesion is large.

Easiness of swallowing: ease of ingestion of food and beverage

[Judgement benchmark]

◎: It is very easy to swallow

○: easy to swallow

×: It is difficult to swallow.

The results are shown in Table 6.

As shown in Table 6, the foods and drinks (fecilin concentration: 0.00015% by mass) of the test materials 2-1 and 2-2 were easily collected in the oral cavity, and the adhesion to the pharyngeal head during swallowing was very small, from the synthesis. From the sexual point of view, swallowing is very easy and can be evaluated as having excellent swallowing characteristics. On the other hand, foods and beverages containing no polysaccharides (Comparative Sample 2-1) have a very small adhesion, but it is difficult to accumulate in the oral cavity, and it is easy to swallow in terms of comprehensive judgment. Significantly poor, it is difficult to say that it is easy to swallow.

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

[Experimental Example 3 - Promotion of salivary secretion: dosage dependence]

At the ratios shown in Table 7, an oral composition having a form in which an additive for an oral composition containing a chitosan and a peribuline (Examples 3-1 to 3-6) was dissolved in water was prepared ( Test samples 3-1 to 3-6) were used to evaluate the promotion of salivation.

(1) Modulation of oral composition and preparation of oral composition

The ratio of xanthan gum was 200 parts by mass (Example 3-1) and 400 parts by mass (Example 3) with respect to 1 part by mass of the gold button extract in the oily resin state prepared in Experimental Example 1 (1). -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 (Examples 3-6) Add separately for the wet weight ratio). Then, water (80 ° C) was blended so as to have a ratio shown in Table 7, and the mixture was sufficiently mixed and dissolved, and then cooled to 20 ° C to prepare an oral composition (test materials 3-1 to 3-6). The test sample 3-1~3-6 is a sol. In addition, the ratio of xanthan gum to 1 part by mass of the pyrethroid contained in the test samples 3-1 to 3-6 is 333 parts by mass (test sample 3-1) and 667 parts by mass (test sample 3) -2), 1,331 parts by mass (test material 3-3), 10,000 parts by mass (test material 3-4), 13,333 parts by mass (test sample 3 - 5), or 16,667 parts by mass (test materials 3-6).

The viscosity of the sample to be tested is 3-1~3-6, and the measured temperature of the sample is set to 20 °C, and the viscosity value at 100s ^-1 is 0.007~0.199Pa. s.

(2) Evaluation of salivary secretion promoting effect

The saliva secretion promoting action was evaluated in the same manner as in Experimental Example 1 (2) with respect to the above-mentioned prepared foods and drinks (test materials 3-1 to 3-6). However, one additional professional judge (addition of professional judge D) will be evaluated by four. The results are shown in Table 8 and Figure 3.

As shown in Table 8, the foods and beverages containing the additives (Examples 3-1 to 3-6) containing the composition of the opalin and xanthan gum were ingested (test samples 3-1 to 3) 6) Compared with the blank group (water), the amount of salivary secretion is increased, and the salivation promoting effect can be recognized. Specifically, from the results of the test samples 3-3 and 3-4, it was found that the ratio of 1,331 to 10,000 parts by mass relative to 1 part by mass of the yenulin was used together with xanthan gum (relative to gold button extraction). In the case of 1 part by mass, the saliva secretion promoting effect can be obtained by using xanthan gum in a ratio of 800 to 6,000 parts by mass (wet weight ratio). In addition, these foods and beverages are tasteless and odorless. Therefore, it is considered that the additives for the oral composition according to Examples 3-1 to 3-6 can impart saliva to the oral composition without impairing the flavor of the applied oral composition. Secretion promoting effect.

(3) Assessment of swallowing

For the above-mentioned prepared foods and drinks (test materials 3-1 to 3-6), the sense of aggregation and the feeling of attachment were evaluated, and the comprehensive evaluation of these was regarded as the ease of swallowing, and the swallowability was evaluated. In addition, the evaluation was carried out by four professional judges related to swallowing.

Concentration: the ease of aggregation of food and drink in the mouth

[Judgement benchmark]

◎: It is very easy to gather

○: Easy to gather

×: It is difficult to gather.

Sense of attachment: the attachment to the pharynx when swallowing food or drink

[Judgement benchmark]

◎: The attachment is very small

○: less adhesion

×: The feeling of adhesion is large.

Easiness of swallowing: ease of ingestion of food and beverage

[Judgement benchmark]

◎: It is very easy to swallow

○: easy to swallow

×: It is difficult to swallow.

The results are shown in Table 9.

As shown in Table 9, the foods and beverages of the test materials 3-1 to 3-6 (the concentration of procyanidin: 0.0006 to 0.00019% by mass) were easily collected in the oral cavity, and the adhesion to the pharyngeal head during swallowing was very small. From a comprehensive point of view, swallowing is very easy and can be evaluated as having excellent swallowing characteristics.

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

[Experimental Example 4 - Evaluation of salivary secretion promoting effect: using xanthan gum as a polysaccharide-promoting polysaccharide]

(1) Modulation of oral composition and preparation of oral composition

An additive for a granular oral composition was prepared by a fluidized bed granulation method (Example 4-1). Specifically, the xanthan gum and the dextrin are mixed in a powder, and the powder mixture is sprayed by dissolving the gold button extract of the oily resin state prepared in the experimental example 1 (1) in water. An additive for granule-shaped oral composition is prepared. In addition, for the purpose of comparative test, a dextrin (powder) spray is used to dissolve the oily resin state (paste) gold button extract in water to form a bonding solution, and granules are prepared. An additive for the oral composition (Comparative Example 4-1). In the following Table 10, the blending ratio of each component when the total amount of the powder mixture (tackifying polysaccharide + excipient) and the gold button extract contained in the binder solution is 100% by mass is shown.

The obtained granular composition of the oral composition was added to 2 g of the additive (Example 4-1 and Comparative Example 4-1) and dissolved in 98 g of water (20 ° C) to prepare a food or drink (test sample 4-1 and Compare sample 4-1). The test sample 4-1 was a sol.

(2) Evaluation of salivary secretion promoting effect

For the food and drink prepared above (test sample 4-1 and comparative sample) 4-1) In the same manner as Experimental Example 1 (2), salivary secretion promoting action was evaluated. As a result, the food and drink (test sample 4-1) of the additive for the oral composition of the vegetalin and xanthan gum (Example 4-1) was used in combination with the blank group (water). In all cases, saliva secretion is high in all professional judgments, and saliva secretion promoting effect can be recognized. In addition, these foods and beverages are tasteless and odorless.

On the other hand, regarding the comparative sample 4-1 prepared in the case where the polysaccharide-promoting polysaccharide was not added, on average, the increase in the amount of saliva secretion was roughly recognized, but if compared with the saliva of the test sample 4-1 When the amount of secretion is increased, the salivation promoting effect is low.

(3) Assessment of swallowing

The swallowing property was evaluated in the same manner as in Experimental Example 1 (3) with respect to the food and drink prepared above (test sample 4-1 and comparative sample 4-1). As a result, the food and drink (test sample 4-1) of the granular composition for oral composition (Example 4-1) containing both yewin and xanthan gum was used in combination with all the professional judges. It is easy to accumulate in the oral cavity, and the adhesion to the pharyngeal head when swallowing is very small, and from the viewpoint of comprehensiveness, swallowing is very easy, and it can be evaluated as having excellent swallowing characteristics.

On the other hand, the comparative sample 4-1 prepared in the case where the polysaccharide-promoting polysaccharide was not added had a small adhesion to the pharyngeal head when swallowed, but it was difficult to aggregate in the oral cavity, and it was swallowed in terms of comprehensive judgment. Difficult to enter, it is difficult to say that it is easy to swallow.

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

[Experimental Example 5 - Evaluation of Salivary Secretion Promoting Effect and Swallowing Improvement Effect]

(1) Modulation of oral composition

Using the gold button extract of the oleoresin state prepared in Experimental Example 1 (1), and the polysaccharide-promoting polysaccharide (deodorized gellan gum, natural gellan gum) as an additive for the oral composition, according to Table 11 Formulated to prepare gelatinous foods and drinks.

Specifically, crystal granulated sugar, deodorized gellan gum, and natural gellan gum are added to ion exchange water heated to 90 °C. After the mixture was stirred at 90 ° C for 10 minutes, a gold button extract (60% by mass of the procyanidin) and calcium lactate dissolved in about 10 mL of hot water were added and stirred and dissolved (test sample 5 - 1~5-3). In addition, for comparison test, a sample obtained by adding only calcium lactate dissolved in about 10 mL of hot water to the above mixture and stirring and dissolving is used in the case where the gold button extract is not used (Comparative) Sample 5-1).

From each of the obtained solutions, a gelled food or drink was prepared in the following order, and the strain at break and "hardness" were evaluated.

(2) Evaluation of the fracture strain and "hardness" of the oral composition

(2-1) Modulation of gelatinous foods and beverages and determination of their strain at break

Each of the above solutions was poured into a glass tube (inner diameter: 20 mm, height: 10 mm, thickness: 1.5 mm), and the mixture was cooled in a water bath at 8 ° C for 2 hours and solidified, and then allowed to stand at 5 ° C for 15 hours. Modulated cylinder Gel-like food and drink (diameter 20 mm, height 10 mm) (test materials 5-1 to 5-3, comparative sample 5-1).

In addition, this gelatinous diet is tasteless and odorless.

The strain strain of each of the gelled foods and drinks (20 mm in diameter and 10 mm in height) (hereinafter referred to as "test sample") having the cylindrical state prepared as described above was used in the following order, and the texture analyzer (texture analyzer TA) was used. -XT-2i [manufactured by Stable Micro Systems, Inc.]). Further, at the time of measurement, the test sample was tempered so that the product temperature became 20 °C.

(a) The test specimen was compressed at a speed of 10 mm/s using a jig having a diameter of 100 mm.

(b) The breaking point is determined by the "stress-strain curve" obtained by the compression, and the fracture strain of the test sample is obtained by the following formula.

[Number 2] Fracture strain = A/B

A: From the point where the jig is initially contacted to the place where the test sample is to be tested (above the test sample), until the test piece is pressed against the test sample and compressed to make the sample break (break point) Distance (mm)

B: height of the test sample (=10mm)

(2-2) Preparation of gelled foods and drinks, and determination of "hardness"

Into a cylindrical container made of stainless steel (inner diameter 40 mm, height 20 mm), each of the above solutions was poured and cooled in a water bath at 8 ° C for 2 hours. After it was solidified, it was allowed to stand at 5 ° C for 15 hours to prepare a gelled food or drink (test sample 5-1 to 5-3, comparative sample 5-1) filled in a container having a diameter of 40 mm and a height of 20 mm.

In addition, these gelatinous foods are tasteless and odorless.

The "hardness" of the above-mentioned test sample (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, a resin plunger having a diameter of 20 mm and a height of 8 mm was used for compression measurement at a compression speed of 10 mm/s and a gap of 5 mm, and the maximum stress at the time of the first compression was set to "hardness" (N/m ^{2 ).} ). Further, at the time of measurement, the test sample was tempered so that the product temperature became 20 °C.

The fracture strain and "hardness" of each gelled food or drink are shown in Table 11.

(3) Assessment of salivary secretion promoting effect

Among the gel-form foods and drinks prepared as described above, saliva secretion-promoting action was evaluated in a manner similar to Experimental Example 1 (2) for the test sample 5-2 and the comparative sample 5-1.

(a) 15 g of food and drink (test sample 5-2, comparative sample 5-1) was placed in the mouth, and it took 10 seconds to crush the tongue, and swallowed once.

(b) After swallowing, after 5 seconds passed, a 3.75 cm x 3.75 cm size of absorbent cotton was placed under the tongue and held for 2 minutes. In addition, the absorbent cotton is previously measured in advance weight.

(c) After 2 minutes, the absorbent cotton was recovered and the weight was measured.

(d) The amount of saliva secretion (g) in the case of ingesting each of the gelled foods and drinks (test sample 5-2, comparative sample 5-1) was calculated from the weight change of the absorbent cotton before and after the sublingual.

The results are shown in Table 12.

As shown in Table 12, foods and beverages (Example 5-2) containing an additive for an oral composition containing a combination of a vegetalin and a viscous polysaccharide (gellan gum) were used. Compared with the foods without the inulin (Comparative Sample 5-1), the amount of saliva secretion increased, and the salivation promoting effect was recognized.

(4) Evaluation of chewiness and swallowability

The chewability and swallowability were evaluated in the following three viewpoints for the gelled foods and drinks prepared in the above (test materials 5-1 to 5-3 and comparative sample 5-1). In addition, the evaluation was carried out by four professional judges related to chewing and swallowing.

(a) Sense of aggregation: the ease of aggregation of food and drink in the mouth when chewing food and drink and thinning it

[Judgement benchmark]

◎: It is very easy to gather

○: Easy to gather

×: It is difficult to gather.

(b) Easiness of swallowing: ease of swallowing after chewing food and drink

[Judgement benchmark]

◎: It is very easy to swallow

○: easy to swallow

×: It is difficult to swallow.

(c) Sense of attachment: the feeling of attachment to the pharynx when chewing food and drink and when swallowed

[Judgement benchmark]

◎: The attachment is very small

○: less adhesion

×: The feeling of adhesion is large.

The results are shown in Table 13.

As shown in Table 13, the gelled foods and drinks (feetin concentration: 0.00015 to 0.0006 mass%, strain at break: 0.45 to 0.75) of the test materials 5-1 to 5-3 were easily collected in the mouth during chewing. It is easy to swallow, and the adhesion to the pharyngeal head during chewing and when swallowed is also very small, and it can be evaluated that swallowing is very easy. On the other hand, a gelatinous food or drink containing no inulin (strain strain: 0.6), aggregation feeling, ease of swallowing, and adhesion feeling were compared with the test specimen 5-2 having the same strain at break. Poor.

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

[Experimental Example 6 - Evaluation of cereal processed foods and drinks]

(1) Modulation of processed cereals and grains

The gold button extract and the polysaccharide-promoting polysaccharide (xanthan gum, locust bean gum and carrageenan) prepared in the oily resin state prepared in Experimental Example 1 (1) were used as additives for the oral composition, and the cereals were prepared according to the formulation of Table 14. Process food and drink (sweet cake).

Specifically, wheat flour (low-gluten flour), skim milk powder, salt, and polysaccharide-promoting polysaccharides (xanthan gum, locust bean gum, and carrageenan) are powder-mixed (mixture A). Separately, fats and oils (margarine) were added to the pots of the universal mixer, and the mixture was whipped at a number of revolutions of 126 rpm to form a cream. Then, sugar was added and further mixed for 3 minutes. Next, the whole egg and the vegetalin were added in small portions successively and mixed, and then the mixture A was added and gently mixed to prepare a cookie dough. The prepared cookie dough was allowed to stand in the refrigerator for 30 minutes and then calendered to a thickness of 5 mm to model ( 32mm) for extraction. The cake was baked in an oven at 180 ° C for about 12 minutes to prepare a cake (test sample 6). Further, for comparative use, a sample containing no gold button extract (Comparative Sample 6), a sample containing no gold button extract and a polysaccharide-promoting polysaccharide (blank group) were prepared.

(2) Evaluation of salivary secretion promoting effect

In the same manner as in Experimental Example 1, the saliva secretion promoting action was evaluated for each of the cereal processed foods and drinks (test sample 6, comparative sample 6, and blank group) prepared by the above-mentioned three professional judges. Specifically, it is as follows.

(a) 5 g of foods and drinks (test sample 6, comparative sample 6 or blank group) were placed in the mouth, and after chewing for 30 seconds, swallowing was performed.

(b) After swallowing, after 5 seconds passed, a 3.75 cm x 3.75 cm size of absorbent cotton was placed under the tongue and held for 2 minutes. In addition, the absorbent cotton is previously measured in advance weight.

(c) After 2 minutes, the absorbent cotton was recovered and the weight was measured.

(d) Calculate the weight change of the absorbent cotton before and after putting it under the tongue The amount of saliva secretion in the case of each food or drink (test sample 6, comparative sample 6 or blank group) was taken.

The results are shown in Table 15 and Figure 4. In order to exclude the individual difference in the amount of saliva secretion, Table 15 shows the value (relative value) obtained by standardizing the amount of saliva secreted by using the blank group measurement to 1.00.

As shown in Table 15, if the cereal processed foods and the polysaccharides of the mutagenic polysaccharides were used in combination (test sample 6), all professional judges increased the amount of saliva secretion compared with the blank group. Recognize the salivary secretion promoting effect. On the other hand, the amount of saliva secretion of the comparative sample 6 containing the mucopolysaccharide in the case of no pyrethrin was equivalent to that of the blank group. In this case, it can be recognized that the test sample 6 has a saliva secretion promoting effect as compared with the comparative sample 6.

(3) Evaluation of oral solubility, aggregation feeling, ease of swallowing, and attachment feeling

With respect to the cereal processed foods (the test sample 6, the comparative sample 6, and the blank group) prepared as described above, the solubility in the mouth, the feeling of aggregation, the ease of swallowing, and the feeling of adhesion were evaluated in the following four viewpoints. In addition, the evaluation was carried out by four professional judges related to chewing and swallowing.

(a) Mouth solubility: Good mouth-melting properties when chewing food or drink

[Judgement benchmark]

◎: The mouth solubility is very good

○: Good mouth solubility

×: The solubility in the mouth is poor.

(b) A sense of aggregation: the ease of aggregation of food and drink in the mouth when chewing food and beverages

[Judgement benchmark]

◎: It is very easy to gather

○: Easy to gather

×: It is difficult to gather.

(c) Easiness of swallowing: ease of swallowing after chewing food and drink

[Judgement benchmark]

◎: It is very easy to swallow

○: easy to swallow

×: It is difficult to swallow.

(d) Sense of attachment: the feeling of attachment to the pharynx when chewing food and drink and when swallowed

[Judgement benchmark]

◎: The attachment is very small

○: less adhesion

×: The feeling of adhesion is large.

The results are shown in Table 16.

As shown in Table 16, the cereal processed foods and beverages of the test sample 6 were evaluated as having good mouth-melting properties compared with the blank group, and it was easy to gather in the oral cavity during chewing, and it was easy to swallow when swallowed. The attachment of the pharynx is small. On the other hand, the comparative sample 6 was easy to accumulate in the oral cavity at the time of chewing, but compared with the test sample 6, it was evaluated that the mouth meltability was poor, it was difficult to swallow during swallowing, and the adhesion to the pharyngeal head was large.

Claims (15)

An additive for an oral composition comprising a methocin and a polysaccharide-promoting polysaccharide. The additive for oral composition according to claim 1, wherein the polysaccharide is selected from the group consisting of xanthan gum, locust bean gum, guar gum, degumming gellan gum, natural gellan gum, pectin, seaweed At least one of the group consisting of acid salt, gelatin, agar, psyllium gum and carrageenan. The additive for a composition according to claim 1 or 2, wherein the polysaccharide is contained in an amount of from 5 to 50,000 parts by mass based on 1 part by mass of the inulin. The additive for a oral composition according to any one of claims 1 to 3, wherein the oral composition is a food or drink or an oral pharmaceutical. The additive for an oral composition according to any one of claims 1 to 4, wherein the oral composition is selected from the group consisting of a person whose salivation function is reduced, a person whose function of a swallowing function is lowered, and a person whose chewing function is reduced. At least one type of food or drink or oral medicine taken by a person. The additive for an oral composition according to any one of claims 1 to 5, which is used for preparing an additive for an oral composition, the oral composition having the following form: (1) and (2) a physical gel of at least one of them, or a sol having the physical properties described in (3) below, (1) strain at break: 0.3 to 0.8; (2) "hardness": 500 to 500,000 N/m ² ; 3) Viscosity: 0.003~0.6Pa. s. The additive for the oral composition according to any one of claims 1 to 6, It is used for any of the following uses: (a) a salivation promoting agent that imparts a salivary secretion promoting action to the oral composition; (b) a swallowing auxiliary agent that imparts ease of swallowing to the oral composition; (c) The oral composition imparts a chewing aid for easy chewing. An oral composition containing the additive for an oral composition according to any one of claims 1 to 7. The oral composition according to claim 8, wherein the oral composition is selected from at least one selected from the group consisting of a person having a reduced salivation function, a person having a reduced swallowing function, and a group having a reduced chewing function. Or take food or drink or oral medicine. The oral composition according to claim 8 or 9, wherein the oral composition has a food or drink or an oral drug of the following form: a physical property having at least one of the following (1) and (2) Glue, or sol having the physical properties described in (3) below, (1) strain at break: 0.3 to 0.8; (2) "hardness": 500 to 500,000 N/m ² ; (3) viscosity: 0.003 to 0.6 Pa . s. The composition according to claim 8 or 9, wherein the oral composition is a cereal processed food or beverage. A method for preparing an oral composition according to any one of claims 8 to 11, which comprises an additive for an orally constitutive composition of a vegetalin or a viscosifying polysaccharide, or according to any one of claims 1 to 7. A step of blending in a food or drink or an oral medicine having a moisture content of 60% by mass or more. The invention relates to a method for enhancing the salivation promoting effect of scutellarin, characterized in that a mucopolysaccharide is used in combination with vegetin. A method for promoting salivation of a human having a reduced salivary secretion function, which comprises the steps of orally administering or ingesting a composition containing a procyanidin and a polysaccharide-promoting polysaccharide to a person having reduced salivary secretion function. An oral composition comprising a procyanidin and a polysaccharide-promoting polysaccharide, which is used to improve the secretion of saliva or to promote salivation.