JP2508555B2 - Bitterness reduction method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for reducing the bitterness of substances that are present in pharmaceuticals, health foods and the like and are very bitter and difficult to ingest.

[0002]

2. Description of the Related Art Although it is said that "good medicines are bad for the mouth", it is difficult to take badly bitter medicines, especially when they are in powder form, "child throats" and "sneezing" occur in infants and the elderly. It often causes difficulty in administration. This is just as problematic for the health foods that have recently appeared.

To alleviate these bitterness problems as much as possible,
Conventionally, various measures have been taken to make it easy to ingest substances such as bitter drugs. Typical examples are sugar coating in tablets and encapsulation of dosage forms. These are established techniques and there is no problem in the effect, but as is well known, there are many steps,
Moreover, a large amount of cost is required for equipment. In addition, other typical methods include syrup formation, but this cannot be used for substances that are difficult to syrup.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a simpler and economical method for reducing bitterness of a substance having a bitterness as compared with the prior art.

[0005]

As a result of various studies, the present inventor has found that the above problems can be solved by gelling with a gelling agent and appropriately seasoning the gelling agent to complete the present invention. That is, the present invention provides a method for reducing bitterness, which comprises adding a gelling agent and a seasoning agent to a substance having bitterness to form a seasoned jelly.

[0006] According to the method of the present invention, in addition to having a bitterness-reducing effect, it is difficult to drink because it is powdery. The bitter substance which is a target of the present invention is a substance in which bitterness is a problem in pharmaceuticals, and is a substance which has a bitter taste and is difficult to ingest in foods such as health foods. Examples show tannic acid, Shosaikoto and soybean peptide,
Of course, it is not limited to these.

The gelling agent used in the present invention is selected from agar, gelatin, κ-carrageenan and the like. To obtain these gelling agents, it is convenient to purchase a commercial product. Regarding the amount of use of these gelling agents, when the bitter substance is tannic acid, per 0.1 g (50 ml aqueous solution) thereof,
In the case of Shosaikoto, 2.5 g (50 ml aqueous solution)
Per 50 ml of soybean peptide,
0.1 to 0.5 g of agar (powder), 1.0 to 2.5 g of gelatin (powder), and 0.2 to κ-carrageenan.
1.0 g, used for each.

When the amount of the gelling agent added is less than the above range, the bitterness-reducing effect is low, and the gelling may not occur in about 15 minutes. On the contrary, when the addition amount is increased, the jelly compounding agent is not uniformly dissolved, resulting in poor dissolution or the jelly being too hard and the texture being poor. Therefore, the above range is preferable, which has the effect of reducing bitterness, the solubility of the jelly agent is good, the surface is smooth, and the texture is relatively good.

The flavoring agents used in the present invention include flavoring ingredients such as granulated sugar and cocoa, and if necessary, flavors and pigments. Of these, taste components include sugars such as granulated sugar, glucose, fructose, lactose, maltose,
Sweeteners such as starch syrup, honey, licorice extract, sorbit, mannitol, stevioside, saccharin, aspartame and the like are mainly used, and preference beverages such as cocoa, coffee, concentrated juice and dairy drinks are also preferably added. Of these, granulated sugar is also effective as a dispersant, and the addition thereof improves the solubility of the jelly compounding agent and has an excellent effect of forming a uniform jelly.

As the fragrance, any of those recognized as fragrances for foods such as powder chocolate can be used. Further, the dye may be selected from those recognized as food colorants and used. An example of the blending of this seasoning agent is as follows: granulated sugar 186.6 parts by weight, powdered chocolate 8004 (fragrance) 3.0
g, SR chocolate color NO2 (pigment) 3.0 g, and Nestle cocoa PMT 16.0 g.

The amount of the seasoning agent used is 0.1 g for tannic acid and 2.5 g for Shosaikoto.
In addition, it is preferable to use 5.0-14.0 g of soybean peptide per 50 ml. Gelling is carried out by mixing the gelling agent and seasoning agent described above with a bitter substance and adding water 50
Add ml (soybean peptide is not necessary), and add to agitating water for 90 minutes at 90-100 ° C for agar, 50-60 ° C for gelatin and 70-80 ° C for carrageenan. After melting in a warm bath and cooling to room temperature or less, the reaction is performed.

[0012]

The present invention will be described in the following examples. In addition, the sensory test shown in the examples was performed by 8 panel members (4 males and 4 females).
Person), and the evaluation is ++ (bitter), +, ±, −, −−
(No bitterness is felt). The seasoning agent used in the examples is a chocolate seasoning agent having the composition shown in Table 1.

[0013]

[Table 1]

Example 1 (Reduction of bitterness of tannic acid) (1) Tannic acid (manufactured by Iwai Chemical Co., Ltd., hereinafter the same) 0.0
Dissolve 5 g in 25 ml water. This was used as a control example of the sensory test.

(2) When agar is used as the gelling agent: 0.05 g of tannic acid, 0.25 g of powdered agar (manufactured by Ina Agar, the same applies hereinafter) and chocolate flavoring agent (in the case of Table 1, the same applies below) 5 Add .22 g and mix well, then add 25 ml water. This was dissolved in a hot bath at 90 to 100 ° C with stirring and then cooled in a refrigerator to form a jelly. The results of the sensory test of this product are shown in Table 2.

(3) When gelatin is used as gelling agent: To 0.05 g of tannic acid, 1.25 g of powdered gelatin (manufactured by Nippi, the same applies below) and 5.22 g of chocolate flavoring agent were added, mixed well, and then 25 ml of water. Add. This is 50
The mixture was dissolved in a warm bath of -60 ° C with stirring and then cooled in a refrigerator to form a jelly. The results of the sensory test of this product are shown in Table 2.

(4) When κ-carrageenan is used as a gelling agent: 0.05 g of tannic acid, 0.38 g of κ-carrageenan (manufactured by Chuo Kasei, the same applies hereinafter) and a chocolate flavoring agent 5.2.
After adding 2 g and mixing well, 25 ml of water is added. This was dissolved in a hot bath at 70 to 80 ° C with stirring and then cooled in a refrigerator to form a jelly. The results of the sensory test of this product are shown in Table 2.

[0018]

[Table 2]

Example 2 (Reduction of bitterness of Shosaikoto) (1) 1.25 g of Shosaikoto (manufactured by Tsumura, the same applies hereinafter) is dissolved in 25 ml of water. This was used as a control example of the sensory test.

(2) When agar was used as the gelling agent: To 1.25 g of Shosaikoto, 0.25 g of powdered agar and 5.22 g of the chocolate seasoning agent were added, mixed well, and then 25 m of water.
Add l. This was dissolved in a hot bath at 90 to 100 ° C with stirring and then cooled in a refrigerator to form a jelly.
The results of the sensory test of this product are shown in Table 3.

(3) When gelatin is used as gelling agent 1.25 g of Shosaikoto is added with 1.25 g of powdered gelatin and 5.22 g of chocolate flavoring agent and mixed well, followed by water 2
Add 5 ml. This was dissolved in a warm bath of 50 to 60 ° C with stirring and then cooled in a refrigerator to form a jelly. The results of the sensory test of this product are shown in Table 3.

(4) When κ-carrageenan was used as the gelling agent: To 1.25 g of Shosaikoto, 0.38 g of κ-carrageenan and 5.22 g of the chocolate seasoning agent were added and mixed well,
Add 25 ml of water. This was dissolved in a hot bath at 70 to 80 ° C with stirring and then cooled in a refrigerator to form a jelly. The results of the sensory test of this product are shown in Table 3.

[0023]

[Table 3]

Example 3 (Reduction of Bitterness of Soybean Peptide) For soybean peptide, 500 ml of soy milk was incubated at 55 ° C. for 30 minutes, and 0.25 g of enzyme solution (manufactured by Hanai Chemical Co., Ltd., Bromelain 0.05% solution) was added thereto, 55 more
It was prepared by incubating at 90 ° C. for 90 minutes. (1) 25 ml of this soybean peptide is used as a control.

(2) When agar is used as the gelling agent: To 25 ml of soybean peptide, 0.25 g of powdered agar and 5.22 g of chocolate flavoring agent were added, and the agar and flavoring agent were mixed well in a hot bath at 90 to 100 ° C. After dissolving with stirring, the mixture was cooled in a refrigerator to form a jelly. The results of the sensory test of this product are shown in Table 4.

(3) When κ-carrageenan is used as the gelling agent: To 25 ml of soybean peptide, 0.38 g of κ-carrageenan and 5.22 g of a chocolate flavoring agent were added, and the well mixed carrageenan and flavoring agent were mixed at 70 to 80 ° C. After being dissolved in the warm bath of 1 while stirring, the mixture was cooled in a refrigerator to form a jelly. The results of the sensory test of this product are shown in Table 4.

[0027]

[Table 4]

As can be seen from the results of the sensory tests in Tables 2 to 4, it is found that the bitter substances which all had a bitter taste are hardly bitter when the seasoned jelly of the present invention is used. The reason why the effect was improved in this way has not been confirmed, but it is considered that the masking effect is synergized with the fact that the bitter substance can be ingested without spreading in the mouth.

[0028]

INDUSTRIAL APPLICABILITY The present invention has the effect of greatly reducing the bitterness of substances that are bitter and difficult to take or ingest, and when it is in the form of powder, it can be used to It has an excellent effect of waking up and facilitating something that was extremely difficult to ingest for infants and the elderly. It is also possible to make it into a favorite product by devising the seasoning.

Claims (2)

(57) [Claims] 1. A method for reducing bitterness, which comprises adding a gelling agent and a seasoning agent to a substance having bitterness to form a seasoned jelly. 2. The method for reducing bitterness according to claim 1, wherein the gelling agent is selected from agar, gelatin and κ-carrageenan.