JPH04346937A - Reduction of bitterness - Google Patents

Abstract

PURPOSE:To simply and economically reduce bitterness of drugs and foods not readily drinkable because of bitterness and to facilitate intake by improving difficulty of drink because of powdery state. CONSTITUTION:A bitter substance such as tannic acid, SHOSAIKOTO (Chinese medicine), or soybean peptide is mixed with a gelatinizing agent selected from agar, gelatin, kappa-carrageenan, etc., a seasoning agent, preferably sweet agent such as granulated sugar, fancy drink such as hot chocolate, coffee, concentrated juice or milky drink into a seasoned jelly so that bitterness of substance not readily drinkable or ingestible because of bitterness is extermely reduced, difficult drinking because of powdery state is also improved and the substance is readily taken. The amount of the gelatinizing agent used is 0.1-0.5 agar (powder), 1.0-2.5g gelatin (powder) or 0.2-1.0g kappa-carrageenan based on 0.1g tannic acid (50ml aquious solution), 2.5g SHOSAIKOTO (50ml aqueous solution) or 50ml soybean peptide.

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 very bitter substances that are often present in pharmaceuticals, health foods, etc. and are difficult to ingest.

0002

[Prior Art] Although it is said that ``good medicine tastes bitter,'' extremely bitter medicines are difficult to swallow, especially if they are in powder form, which can cause ``choking'' and ``choking'' in young children and the elderly. It is often difficult to take the medication. This is also a problem with the health foods that are on the market these days.

[0003] To alleviate these bitterness problems as much as possible,
Various efforts have been made to make it easier to ingest bitter-tasting substances such as medicines. Typical examples are sugar coating in tablets and encapsulation of dosage forms. These are established technologies and there are no problems with their effectiveness, but as is well known, there are many steps involved.
Also, the equipment requires a large amount of cost. Another typical method is to make a syrup, but it cannot be used if the substance is difficult to make into a syrup.

0004

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for reducing the bitterness of bitter substances that is simpler and more economical than the prior art.

[0005]

[Means for Solving the Problems] As a result of various studies, the present inventors have found that the above problems can be solved by making a jelly using a gelling agent and seasoning it appropriately, and have completed the present invention. That is, the present invention provides a method for reducing bitterness, which is characterized by adding a gelling agent and a seasoning agent to a bitter substance to make it into a flavored jelly.

[0006] According to the method of the present invention, not only is there an effect of reducing bitterness, but also the difficulty of drinking due to the powder form is improved. Bitter-tasting substances targeted by the present invention are those in pharmaceuticals whose bitterness is a problem, and substances in foods such as health foods that have a bitter taste and are difficult to ingest. In the examples, examples of tannic acid, Shosaikoto and soybean peptide are shown,
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. It is easy to obtain these gelling agents by purchasing commercially available products. The amount of gelling agent used is per 0.1 g (50 ml aqueous solution) of tannic acid when the bitter substance is tannic acid, and per 2.5 g (50 ml aqueous solution) of soybean peptide in the case of Shosaikoto. 0.1 to 0.5 g of agar (powder) and 1 g of gelatin (powder) per 50 ml.
．． 0-2.5g, and κ-carrageenan is 0.2-1.
0g, respectively.

[0008] If the amount of the gelling agent added is lower than the above range, the bitterness reducing effect will be lower and the gelatinization may not be made in about 15 minutes. On the other hand, if the amount added is increased, the jelly ingredients will not be dissolved uniformly, resulting in poor dissolution, or the jelly will become too hard, resulting in poor texture. Therefore, the above-mentioned range is preferable, which has the effect of reducing bitterness, and has the effect that the jelly has good solubility, is uniform, has a smooth surface, and has a relatively good texture.

[0009] The flavoring agent used in the present invention includes flavoring ingredients such as granulated sugar and cocoa, as well as flavoring agents and pigments, if necessary. Among these, taste components include sugars such as granulated sugar, glucose, fructose, lactose, maltose,
Sweeteners such as starch syrup, honey, licorice extract, sorbitol, mannitol, stevioside, saccharin, and aspartame are mainly used, and it is also preferable to add preferred beverages such as cocoa, coffee, concentrated fruit juice, and milk drinks. Among these, granulated sugar is also effective as a dispersant, and its addition has the excellent effect of improving the solubility of the jelly formulation and making it a uniform jelly.

[0010] As the flavoring agent, any flavoring agent that is approved as a food flavoring agent, such as powdered chocolate, can be used. Furthermore, the coloring matter may be selected from among those approved as food coloring agents. An example of the blending of this flavoring agent is as follows: 186.6 parts by weight of granulated sugar, 3.0 parts by weight of powdered chocolate 8004 (flavoring)
Examples include: g, SR chocolate color NO2 (pigment) 3.0 g, and Nestl Cocoa PMT 16.0 g.

[0011] The amount of seasoning used is per 0.1 g of tannic acid, and 2.5 g of tannic acid in the case of Shosaikoto.
per 50ml of soybean peptides.
．． It is preferable to use 0 to 14.0 g. To make a jelly, mix the above-mentioned gelling agent and flavoring agent with a bitter substance and add 50ml of water.
1 (soybean peptide is unnecessary), and in the case of agar, add 9
The gelatin is dissolved in hot water at 0 to 100°C, 50 to 60°C in the case of gelatin, and 70 to 80°C in the case of carrageenan in a warm bath with stirring for several minutes, and then cooled to room temperature or below.

0012

[Examples] The present invention will be explained below with reference to Examples. In addition, the sensory test shown in the examples consisted of 8 panels (4 men, 4 women).
The evaluation was ++ (bitter), +, ±, −, −−(
No bitterness at all). Further, the flavoring agent used in the examples was a chocolate flavoring agent having the formulation shown in Table 1.

[0013]

[Table 1]

Example 1 (Reduction of bitterness of tannic acid) (1)
0.05 g of tannic acid (manufactured by Iwai Chemicals, same hereinafter) is dissolved in 25 ml of water. This was used as a control example for the sensory test.

(2) When using agar as the gelling agent, add 0.05 g of tannic acid to 0.05 g of powdered agar (manufactured by Ina Agar, the same applies hereinafter).
Add 25g and 5.22g of chocolate flavoring agent (from Table 1, the same applies below), mix well, and then add 25ml of water.
Add. This was dissolved in a hot bath at 90 to 100°C with stirring, and then cooled in a refrigerator to form a jelly. Table 2 shows the results of the sensory test for this product.

(3) When using gelatin as the gelling agent Add 1.25 g of powdered gelatin (manufactured by Nippi, the same applies hereinafter) and 5.22 g of chocolate flavoring agent to 0.05 g of tannic acid.
After mixing well, add 25 ml of water. This is 50-6
The mixture was dissolved in a 0°C hot bath with stirring, and then cooled in a refrigerator to form a jelly. Table 2 shows the results of the sensory test for this product.

(4) When using κ-carrageenan as the gelling agent: 0.05 g of tannic acid, 0.38 g of κ-carrageenan (manufactured by Chuo Kasei, the same applies hereinafter), and 5.22 g of chocolate flavoring agent.
g and mix well, then 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. Table 2 shows the results of the sensory test for this product.

[0018]

[Table 2]

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

(2) When agar is used as the gelling agent 0.25 g of powdered agar and 5.22 g of chocolate flavoring agent are added to 1.25 g of Shosaikoto, mixed well, and then 25 ml of water is added. This was dissolved in a hot bath at 90 to 100°C with stirring, and then cooled in a refrigerator to form a jelly. Table 3 shows the results of the sensory test for this product.

(3) When using gelatin as the gelling agent Add 1.25 g of powdered gelatin and 5.22 g of chocolate flavoring agent to 1.25 g of Shosaikoto, mix well, and add 25 ml of water.
Add l. This was dissolved in a hot bath at 50 to 60°C with stirring, and then cooled in a refrigerator to form a jelly. Table 3 shows the results of the sensory test for this product.

(4) When using κ-carrageenan as the gelling agent Add 0.38 g of κ-carrageenan and 5.22 g of chocolate flavoring agent to 1.25 g of Shosaikoto and mix well.
Add 25ml 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. Table 3 shows the results of the sensory test for this product.

[0023]

[Table 3]

Example 3 (Reduction of Bitterness of Soybean Peptides) Soybean peptides were prepared by incubating 500ml of soymilk at 55°C for 30 minutes, and adding 0.25g of enzyme solution (manufactured by Hanui Chemical Co., Ltd.,
Bromelain 0.05% solution) was added thereto, and further incubated at 55°C for 90 minutes. (1) 25 ml of this soybean peptide is used as a control example.

(2) When using agar as the gelling agent Add 0.25 g of powdered agar and 5.22 g of chocolate flavoring agent to 25 ml of soybean peptide, and add 9 g of the well-mixed agar and flavoring agent.
After dissolving in a hot bath at 0 to 100°C with stirring,
It was cooled in a refrigerator and turned into jelly. Table 4 shows the results of the sensory test for this product.

(3) When using κ-carrageenan as the gelling agent Add 0.38 g of κ-carrageenan and 5.22 g of chocolate flavoring agent to 25 ml of soybean peptide, and heat the well-mixed carrageenan and flavoring agent at 70 to 80°C. The mixture was dissolved in a hot bath with stirring, and then cooled in a refrigerator to form a jelly. Table 4 shows the results of the sensory test for this product.

[0027]

[Table 4]

As can be seen from the results of the sensory tests in Tables 2 to 4, it can be seen that the bitter substances that all of the subjects felt were bitter tasted almost no longer when made into the flavored jelly of the present invention. Although the reason for this increased effect has not been confirmed, it is believed that this is due to the synergistic effect of the masking effect and the ability to ingest the bitter substance without it spreading into the mouth.

[0028]

[Effects of the Invention] The present invention has the effect of greatly reducing the bitterness of substances that are bitter and difficult to take or ingest, and also has the effect of greatly reducing the bitterness of substances that are bitter and difficult to take or ingest.
It has the excellent effect of making it easier for young children, the elderly, etc. to ingest foods that would otherwise cause choking. In addition, it is possible to make it a luxury item by adjusting the seasoning.

Claims (2)

[Claims] 1. A method for reducing bitterness, which comprises adding a gelling agent and a seasoning agent to a bitter substance to make it into a flavored jelly. 2. The method for reducing bitterness according to claim 1, wherein the gelling agent is selected from agar, gelatin, and κ-carrageenan.