CN101884406A - Taste-masking technology by taking milk powder as taste-masking agent and application thereof - Google Patents
Taste-masking technology by taking milk powder as taste-masking agent and application thereof Download PDFInfo
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Abstract
The invention discloses a taste-masking technology by taking milk powder as a taste-masking agent and application thereof. In the technology, the milk powder serves as a raw material, is directly mixed with a material of which the taste is to be masked and is dispersed uniformly, so that unpleasant tastes, such as bitterness, astringent taste and the like, of the material of which the taste is to be masked can be eliminated effectively. The taste-masking agent contributes to preparing various oral preparations which take various materials with the bitterness, the astringent taste and sourness as raw materials, and has a good practical value and a good market prospect.
Description
[technical field] the present invention relates to a kind of is the taste masking technology of odor mask with milk powder, especially for the purposes of the bitter taste of covering oral or buccal lozenge and/or astringent taste and preparation suck or oral formulations in application.
[background technology]
When the pharmaceutical preparation that the exploitation oral administration is used, food, health food, its taste, smell, mouthfeel etc. all directly influence the compliance that people use, and are key factors of product development success or not.Be generally used for alleviating or remove in the Orally taken product and bring the material of unhappy sensation taste to be called odor mask to people.Add flavouring or it is the most frequently used method to reduce with the amount of contact of taste bud that raw material is carried out dressing.
Sour, sweet, bitter, peppery, salty, puckery is several modal senses of taste, wherein acid, bitter, puckery be the common sense of taste that brings unhappy sensation to people in the product development.But in real life, many materials with medicinal function, nutritive value and health care have these senses of taste.
The kind of bitter substance is a lot, is medicine mostly, and food also has much.Bitter substance majority in the food is an organic matter, alkaloid, flavanones glucosides class, terpene and steroidal class, amino acid and polypeptide class, inorganic salts are arranged, and common have coffee, cocoa, tea, lotus seeds, lily, grape fruit, bigarabe, bile, phenylalanine, tryptophan, magnesium, calcium, an ammonium.Modern medicine study shows that bitter taste food has multiple health-care effect.Theobromine, caffeine produce refreshing effect to the mind, eliminate fatigue effect; Bitter taste food is in the majority with vegetables and edible wild herbs, wherein not only is rich in carrotene and multiple water soluble vitamin, also is rich in mineral matters such as potassium, calcium, magnesium, belongs to basic food, can effectively offset acid product, regulates the human acid-base balance; Coffee (rough coffee) has filtration to heavy metal, can prevent the absorption of heavy metals such as lead, mercury, arsenic, and the Tea Polyphenols in the tealeaves, polysaccharide and vitamin C can both be accelerated noxious material drainage in the body, the function of performance dispelling toxicity, detoxicating.The abundant glutathione of content all has stronger anti-cancer ability in the chlorogenic acid that is rich in the coffee ﹠ tea leaf, the bitter asparagus.
The kind of sour odour material is also a lot, and numerous food product is tart flavour.The tart flavour of appropriateness can not bring offending sensation to people.Sour odour material in the food mainly is some organic acids and the inorganic acid of molten solid carbon dioxide.In fruits and vegetables and goods thereof, based on malic acid, citric acid, tartaric acid, butanedioic acid and acetic acid; In meat, fish food then based on lactic acid.In addition, also have some inorganic acids, as hydrochloric acid, phosphoric acid etc.These sour odour materials have plenty of the natural component in the food, as the tartaric acid in the grape, and the malic acid in the apple; Have plenty of artificial adding, as the citric acid that adds in the blending type beverage; Also have plenty of and in fermentation, produce, as the lactic acid in the yoghurt.Acetic acid and lactic acid also are the culinary art seasoning acid of using always, contain the acetic acid of 3-5% in the vinegar.Acid has in food to be regulated flavours in food products, keeps colour stable and effect such as anticorrosion.But in the Development and Production process of food, medicine and health food, for effect and the compliance that improves product, people often need use, add or cover the tart flavour of sour odour material in product.
Astringent taste normally produces precipitation owing to the combined with protein in astringent taste material and the saliva or assembles and causes, as Polyphenols, tannin, oxalic acid, quinine, metallic iron, alum, aldehyde material etc.The protein of insoluble protein and saliva and mucopolysaccharide combine and also produce astringent taste.Contain the astringent taste material in many useful foods.The astringent taste of fruits and vegetables mainly is from tanning matter.It is the general name of several polyphenol compounds, ubiquity in fruit, and content is seldom in vegetables.Water-soluble tannin has astringent taste, this tannin content astringent taste that causes fruits and vegetables in the majority in green fruit.Along with the maturation of fruits and vegetables, the content of water-soluble tannin descends, and astringent taste weakens, even disappears.The astringent taste of tealeaves mainly comes from materials such as Tea Polyphenols class, aldehydes, iron, and wherein catechin is particularly important.The Tea Polyphenols that contains 20%-30% in the tealeaves mainly contains flavanoid, pattern glucoside, flavonoids, phenolic acid class etc.Tea Polyphenols is the general name of more than 30 kind of aldehydes matter in the tealeaves; the material that 60%-80% is arranged approximately is a catechin; have following physiologically active through modern pharmacology proof Tea Polyphenols: 1) anti-hypertension, lipopenicillinase, step-down, hypoglycemic and protection blood vessel function are prevented and treated angiocardiopathy.2) antitumaous effect can suppress, kill and wound cancer cell, improves and suppresses the cancer cell biological enzyme activity.3) oxidation resistant effect and anti-aging effects have very strong removing free radical performance, and its oxidation is 9.6 times of vitamin C and E, so can delay senility.4) antifatigue effect, Tea Polyphenols have cardiac stimulant and antifatigue effect, and do not have sedation.5) antibiotic, antibacterial and anticaries action, polyphenol compound can precipitate bacterium protein and show suitable antibiotic vigor, and its existing broad-spectrum antibacterial action is selectively protected useful enteron aisle bacterium again, as the natural antibacterial thing of Bifidobacterium propagation.The energy inhibitory enzyme activity, thus the formation that the adhesion strength of thalline is stoped the tooth dirt reduced.6) antivirus action, catechin can suppress the infecting potential of influenza virus.7) improve renal function, improve renal function, show diuresis simultaneously by inhibition to the growth of messangial cell selectivity.Other astringent taste food is as claret etc.
At present, be used for alleviating or remove Orally taken product and bring the odor mask of unhappy sensation taste a lot of to people.Add flavouring or it is the most frequently used method to reduce with the amount of contact of taste bud that raw material is carried out dressing.It is multiple that wherein flavouring has aromatic, sweetener, bitter taste covering agent, mucilage, effervescent agent, paralyzant, bitter taste blocking agent etc.But for some hardship, puckery or product that tart flavour is heavier, still can not reach desirable flavoring effect in actual applications.
Therefore, exploitation had not only had effect simultaneously but also have the food, health food, the medicine that are easy to be accepted by the consumer taste and will have important practical significance.
[summary of the invention]
The purpose of this invention is to provide a kind of is the taste masking technology of odor mask with milk powder, especially for the purposes and the application in preparation food, health food and medicine thereof of the bitter taste that hides product and/or astringent taste and/or tart flavour.
For achieving the above object, the present invention has adopted following technical scheme.
In the development process of medicine, food, health food, particularly food and health food, reasonably control quality and market potential that whether the product taste directly affects product.Though acid in the sense of taste, bitter, puckery is modal several taste that can bring unhappy sensation to people, cause that unhappy sensation is closely related with the intensity of sense of taste.Tart flavour and bitter taste are moderate can to bring happy sense to people, and suitable puckery sense also is the characteristics of our diet.But in product development process, in order to realize its favorable effects, have acid, hardship or the puckery unhappy sense of taste that raw material brought that are adopted are understood the compliance that obviously influence the product use.Of the present inventionly thisly alleviate or cover and can bring the effect of unhappy sensation taste will be called the taste masking effect to people, the material with taste masking effect be called odor mask.
A kind of purposes that is used to alleviate or cover bitter taste and/or the astringent taste and/or the tart flavour of medicine, food, health food with milk powder as odor mask of the present invention.Described purposes is to be odor mask with milk powder, directly evenly mixes with the raw material that bitter taste and/or astringent taste and/or tart flavour are arranged, and be that raw material is made the preparation that oral administration is used with made mixture then.More than or equal to 0.2 times that treats taste masking raw material gross weight, preferred 1-15 times, more preferably 2-10 doubly in weight by weight for the addition of described milk powder.
Milk powder is weigh milk powder again, be to be raw material with cow's milk and/or sheep breast and/or horse breast and/or other emulsion, through the powder product that concentrates, drying is made, contain the nutritional labeling of multiple needed by human body, comprise protein, fat, carbohydrate, vitamin and mineral element and other physiology confactor.No matter be domestic or external, the technology of processing milk powder is all quite ripe.Product can be divided into 1) whole milk powder: it has kept the nutritional labeling of milk substantially.2) skimmed milk powder: process behind the milk separation, taste is lighter.3) instant milk powder: similar with whole milk powder, have dispersiveness, characteristics that dissolubility is good, be generally instant bulky grain milk powder of sugaring or spraying lecithin milk powder.4) sweetened powdered milk: add a certain amount of sucrose by cow's milk and process, have instant characteristics more.5) baby milk powder: in general, the baby be meant the age at 12 months with interior children's, the child is meant the children's of age in 1-3 one full year of life, therefore, this milk powder is generally preparation stage by stage, be suitable for the infants of 0-6 month, 6-12 month and 1 years old-3 years old respectively, it has carried out comprehensive reinforcement and adjustment according to different phase infant's physilogical characteristics and nutritional requirement to five big nutrient protein, fat, carbohydrate, vitamin and mineral element.6) formulated milk powder: the consumer who is suitable for having the special physiological demand, this class preparation milk powder all is according to different consumers'physiological characteristics, removed some nutriment in Ruzhong or strengthened some nutriment (also may the two have both at the same time), so have some specific physiological function.As person in middle and old age's milk powder, low fat milk powder, diabetes milk powder, low-lactose milk powder, Bifidobacterium milk powder etc.
Milk powder of the present invention includes but not limited to one or more the composition in whole milk powder, skimmed milk powder, instant milk powder, sweetened powdered milk, baby milk powder, the formulated milk powder.The source of described milk powder includes but not limited to one or more the composition in milk, goat milk, the mare's milk.
Bitter substance of the present invention comprises: 1) alkaloid includes but not limited to theophylline, caffeine, theobromine, brucine, quinine; 2) flavanones glucosides class includes but not limited to aurantiin; 3) terpene and steroidal class include but not limited to lactucin, Escin, tangerine oil, Charantin, Humulone and lupulones, bile acid; 4) amino acid and polypeptide class include but not limited to phenylalanine and tryptophan; 5) inorganic salts includes but not limited to magnesium, calcium, ammonium.
Sour odour material of the present invention includes but not limited to: 1) comprise malic acid, citric acid, tartaric acid, butanedioic acid, acetic acid and vitamin C in fruits and vegetables and the goods based food thereof; 2) comprise lactic acid in meat, the fish food; 3) inorganic acids comprises hydrochloric acid, phosphoric acid.
Astringent taste material of the present invention includes but not limited to Polyphenols, tannin, oxalic acid, quinine, metallic iron, alum, aldehyde material.
The food that contains bitter taste and/or astringent taste and/or tart flavour of the present invention includes but not limited to tea, coffee, cocoa, lotus seeds, lily, grape fruit, bigarabe, bile, phenylalanine, tryptophan, magnesium salts, calcium salt, ammonium salt, Tea Polyphenols.
Of the present invention with milk powder as in the food of odor mask, health food, the medicine except that having the raw material and milk powder that bitter taste and/or astringent taste and/or tart flavour are arranged, also contain other raw materials and additives.Described other raw material and additives comprise main preparation raw material, pharmaceutical adjunct and additive etc.
Milk powder of the present invention is that the oral administration of medicine, food and health products of raw material is with the application in the preparation with the material that bitter taste and/or astringent taste and/or tart flavour are arranged in preparation;
Medicine of the present invention, food, health food can be made into the multiple solid pharmaceutical preparation of taking that is beneficial to, its preparation type includes but not limited to tablet, capsule, granule, pill, powder, candy or cakes, and wherein tablet has ordinary tablet, buccal tablet, chewable tablets, dispersing tablet, effervescent tablet etc.; Capsule has hard shell capsules, soft capsule etc.; Granule has plain particles, suspended particulate, effervescence granular etc.; Pill has piller, dripping pill, sugar-pill etc.; Dessert, biscuit, fast food rod etc. between cakes such as instant type meal; The candy based article has hard candy, toffee, chocolate, sweets with centre, crisp sweets etc.Described preparation is preparation type commonly used in food, health food and the pharmaceutical industries, can prepare by conventional method.
[beneficial effect]
1) the present invention creatively milk powder is used for alleviating as odor mask or cover medicine, food, health food exploitation bitter taste and/or astringent taste and/or tart flavour, overcome these offending tastes product is used the influence of compliance, and then to be used for material that bitter taste and/or astringent taste and/or tart flavour are arranged be that the oral administration of medicine, food and health products of raw material is with the Development and Production of preparation.Existing odor mask is difficult to the effect that reaches desirable in actual use after bitter taste and/or astringent taste and/or tart flavour reach certain intensity.Tea extraction mainly is Tea Polyphenols and caffeine.Tea Polyphenols is astringent taste.Coffee is because bitter taste.When generally the addition of Tea Polyphenols and caffeine reaches effect dosage in the preparation that oral administration is used, be Tea Polyphenols addition greater than the total formulation weight amount 2%, the addition of caffeine is greater than 1% o'clock of total formulation weight amount, existing food and drug additive and flavor enhancement can't be eliminated its bitter taste.But we discover that adopting milk powder of the present invention to carry out taste masking then can reach desirable taste masking effect.In food or health food, tartaric addition is added at 10% o'clock equally, all can reach desirable taste masking effect with milk powder of the present invention.This increases the compliance that product uses for improving the quality of products, and the side effect that the minimizing product uses etc. has important effect.
2) the inventive method is to can be used for preparing multiple taking convenience, common formulations easy to carry, for the use of product provide more easily by way of.
3) production technology is simple, is beneficial to very much marketing.
4) the technology of the present invention product is safe in utilization.Compare with most of existing flavourings as food additives, milk powder is the food that people use always, safety non-toxic, therefore milk powder is used as flavouring, can reduce to greatest extent and adopt food additives to carry out the possible potential safety hazard that flavoring is brought, improve the edible security of product.
Therefore, the technology of the present invention has important health care meaning and good prospects for application.
[specific implementation method]
By following concrete embodiment, can further understand the present invention, but following example not a limitation of the invention.
The addition of embodiment 1-milk powder is to the influence of taste masking effect:
Raw material: tea extraction (containing 29% caffeine and 65% Tea Polyphenols), whole milk powder, white granulated sugar.
Method: get tea extraction 150 grams, totally eight parts, add whole milk powder 0 gram, 50 grams, 100 grams, 300 grams, 500 grams, 800 grams, 1000 grams, 1500 grams respectively, evenly mix.Add white granulated sugar 1500 grams, 1450 grams, 1400 grams, 1200 grams, 1000 grams, 700 grams, 500 grams, 0 gram in addition respectively, mixing, dry granulation is used the tablet press machine moulding, and sheet weighs 1 gram, and standby taste is tasted.
The result: whole milk powder 0 gram group bitter taste is very heavy, and majority can't accept; Whole milk powder 50 gram, 100 grams, 300 gram bitter tastes alleviate gradually, and it is alternate that whole milk powder 500 gram groups are sweetness and bitterness, based on sweet, do not have obvious astringent taste: whole milk powder 800 grams, 1000 grams, 1500 gram groups with sweet for leading and having milk fragrance.Illustrate that milk powder has the effect of significantly covering pained taste.
Embodiment 2-milk powder is to the taste masking effect of tart flavour:
Raw material: tartaric acid (food-grade), whole milk powder, white granulated sugar.
Method: get tartaric acid 150 grams, totally eight parts, add whole milk powder 0 gram, 50 grams, 100 grams, 300 grams, 500 grams, 800 grams, 1000 grams, 1500 grams respectively, evenly mix.Add white granulated sugar 1500 grams, 1450 grams, 1400 grams, 1200 grams, 1000 grams, 700 grams, 500 grams, 0 gram in addition respectively, mixing, dry granulation is used the tablet press machine moulding, and sheet weighs 1 gram, and standby taste is tasted.
The result: whole milk powder 0 gram group tart flavour is very heavy, and majority can't accept; Whole milk powder 50 grams, 100 grams, 300 grams, 500 gram tart flavours alleviate gradually, and it is alternate that whole milk powder group 800 grams are sweet acid, based on sweet; Whole milk powder 1000 grams, 1500 gram groups are based on sweet, and little acid also has milk fragrance.Illustrate that milk powder has the effect of significantly covering tart flavour.
Embodiment 3-milk powder is to the taste masking effect of bitter taste:
Raw material: tea caffeine, whole milk powder, white granulated sugar.
Method: get tea caffeine 50 grams, totally eight parts, add whole milk powder 0 gram, 50 grams, 100 grams, 300 grams, 500 grams, 800 grams, 1000 grams, 1500 grams respectively, evenly mix.Add white granulated sugar 1500 grams, 1450 grams, 1400 grams, 1200 grams, 1000 grams, 700 grams, 500 grams, 0 gram in addition respectively, mixing, dry granulation is used the tablet press machine moulding, and sheet weighs 1 gram, and standby taste is tasted.
The result: whole milk powder 0 gram group bitter taste is very heavy, and majority can't accept; Whole milk powder 50 grams, 100 grams, 300 gram bitter tastes alleviate gradually, and whole milk powder 500 gram group bitter tastes are not obvious; Whole milk powder 800 grams, 1000 grams, 1500 gram groups are based on milk fragrance.Illustrate that milk powder has the effect of significantly covering bitter taste.
Embodiment 4-milk powder is to the taste masking effect of astringent taste:
Raw material: purity 95% Tea Polyphenols, whole milk powder, white granulated sugar.
Method: get purity 95% Tea Polyphenols 100 grams, totally eight parts, add whole milk powder 0 gram, 50 grams, 100 grams, 300 grams, 500 grams, 800 grams, 1000 grams, 1500 grams respectively, evenly mix.Add white granulated sugar 1500 grams, 1450 grams, 1400 grams, 1200 grams, 1000 grams, 700 grams, 500 grams, 0 gram in addition respectively, mixing, dry granulation is used the tablet press machine moulding, and sheet weighs 1 gram, and standby taste is tasted.
The result: whole milk powder 0 gram group astringent taste is very heavy, and majority can't accept; Whole milk powder 50 gram, 100 grams, 300 gram astringent tastes alleviate gradually, and whole milk powder 500 gram groups, 800 gram group astringent tastes are not obvious; Whole milk powder 1000 grams, 1500 gram groups are based on milk fragrance.Illustrate that milk powder has the effect of significantly covering astringent taste.
The taste masking effect of the dissimilar milk powder of embodiment 5-:
Raw material: tea extraction (containing 29% caffeine and 65% Tea Polyphenols), whole milk powder, skimmed milk powder, instant milk powder, sweetened powdered milk, baby milk powder, white granulated sugar.
Method: get tea extraction 150 gram, totally six parts, respectively add whole milk powder, skimmed milk powder, instant milk powder, sweetened powdered milk, baby milk powder 800 grams respectively and, evenly mix not with milk powder.Add white granulated sugar 700 grams in addition respectively, do not restrain with white granulated sugar 1500 with the milk powder group, mixing, dry granulation is used the tablet press machine moulding, and sheet weighs 1 gram, and standby taste is tasted.
The result: very not heavy with milk powder group bitter taste, majority can't accept; All the other group preparations are not seen tangible bitter taste, and milk fragrance is arranged, and no significant difference illustrates that dissimilar milk powder all have tangible taste masking effect.
The taste masking effect of embodiment 6-separate sources milk powder:
Raw material: tea extraction (containing 29% caffeine and 65% Tea Polyphenols), ox whole milk powder, sheep whole milk powder, white granulated sugar.
Method: get tea extraction 150 gram, totally three parts, respectively add ox whole milk powder, sheep whole milk powder respectively and, evenly mix not with milk powder.Add white granulated sugar 700 grams in addition respectively, do not restrain with white granulated sugar 1500 with the milk powder group, evenly mix, dry granulation is used the tablet press machine moulding, and sheet weighs 1 gram, and standby taste is tasted.
The result: very not heavy with milk powder group bitter taste, majority can't accept; All the other group preparations are not seen tangible bitter taste, and milk fragrance is arranged, and no significant difference illustrates that separate sources milk powder all has tangible taste masking effect.
The preparation of embodiment 7-vitamin C buccal tablet:
Raw material: vitamin C, whole milk powder, white granulated sugar.
Method: get vitamin C 500 grams, add whole milk powder 1000 grams, white granulated sugar 500 grams, stirring and evenly mixing, dry granulation is used the tablet press machine moulding, and sheet weighs 2 grams, and is standby.
Lozenge is sweet tart flavour as a result, is easily accepted by people.
The preparation of embodiment 8-tea extraction buccal sweets:
Raw material: tea extraction (containing 29% caffeine and 65% Tea Polyphenols), whole milk powder, white granulated sugar.
Method: get tea extraction 500 grams, add whole milk powder 1500 grams, stirring and evenly mixing is made mixture.Take by weighing white granulated sugar 3000 grams, heat fused adds said mixture, stirs, and cooling is made heavy 2 sugars that restrain with the hard candy make-up machine, and is standby.
Result: the sugar sweet little hardship of distinguishing the flavor of, glad being accepted.
Claims (11)
1. milk powder is used to cover the purposes of bitter taste and/or the astringent taste and/or the tart flavour of medicine, food, health food.
2. purposes according to claim 1 is characterized in that described purposes is is odor mask with milk powder, directly evenly mixes with the raw material that bitter taste and/or astringent taste and/or tart flavour are arranged, and be that raw material is made the preparation that oral administration is used with made mixture then.
3. purposes according to claim 1 and 2 is characterized in that described milk powder includes but not limited to one or more the composition in whole milk powder, skimmed milk powder, instant milk powder, sweetened powdered milk, baby milk powder, the formulated milk powder.
4. according to the arbitrary described purposes of claim 1-3, the source that it is characterized in that described milk powder includes but not limited to one or more the composition in milk, goat milk, the mare's milk.
5. according to the arbitrary described purposes of claim 1-4, the addition that it is characterized in that described milk powder is more than or equal to 0.2 times that treats taste masking raw material gross weight, and preferred 1-15 times, more preferably 2-10 doubly.
6. according to the arbitrary described purposes of claim 1-5, it is characterized in that described bitter substance comprises:
1) alkaloid includes but not limited to theophylline, caffeine, theobromine, brucine, quinine;
2) flavanones glucosides class includes but not limited to aurantiin;
3) terpene and steroidal class include but not limited to lactucin, Escin, tangerine oil, Charantin, Humulone and lupulones, bile acid;
4) amino acid and polypeptide class include but not limited to phenylalanine and tryptophan;
5) inorganic salts includes but not limited to magnesium, calcium, ammonium.
7. according to the arbitrary described purposes of claim 1-5, it is characterized in that described sour odour material includes but not limited to:
1) comprises malic acid, citric acid, tartaric acid, butanedioic acid, acetic acid and vitamin C in fruits and vegetables and the goods based food thereof;
2) comprise lactic acid in meat, the fish food;
3) inorganic acids comprises hydrochloric acid, phosphoric acid.
8. according to the arbitrary described purposes of claim 1-5, it is characterized in that described astringent taste material includes but not limited to Polyphenols, tannin, oxalic acid, quinine, metallic iron, alum, aldehyde material.
9. according to the arbitrary described purposes of claim 1-8, it is characterized in that the described food that contains bitter taste and/or astringent taste and/or tart flavour includes but not limited to tea, coffee, cocoa, lotus seeds, lily, grape fruit, bigarabe, bile, phenylalanine, tryptophan, magnesium salts, calcium salt, ammonium salt, Tea Polyphenols.
10. according to the arbitrary described purposes of claim 1-9, it is characterized in that described with milk powder as also containing other raw materials and additives in the food of odor mask, health food, the medicine; Described other raw material and additives comprise main preparation raw material, pharmaceutical adjunct and additive.
11. the milk powder described in the arbitrary described purposes of claim 1-10 is that the oral administration of medicine, food and health products of raw material is with the application in the preparation with the material that bitter taste and/or astringent taste and/or tart flavour are arranged in preparation.
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- 2009-05-12 CN CN2009101363548A patent/CN101884406A/en active Pending
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