CN112839527A - Method for producing plant extract-containing particles, method for suppressing generation of fine powder from plant extract-containing particles, and method for suppressing unpleasant taste of plant extract-containing particles - Google Patents
Method for producing plant extract-containing particles, method for suppressing generation of fine powder from plant extract-containing particles, and method for suppressing unpleasant taste of plant extract-containing particles Download PDFInfo
- Publication number
- CN112839527A CN112839527A CN201980065727.9A CN201980065727A CN112839527A CN 112839527 A CN112839527 A CN 112839527A CN 201980065727 A CN201980065727 A CN 201980065727A CN 112839527 A CN112839527 A CN 112839527A
- Authority
- CN
- China
- Prior art keywords
- plant extract
- raw material
- material mixture
- shellac
- containing particles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000419 plant extract Substances 0.000 title claims abstract description 80
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims description 38
- 235000019640 taste Nutrition 0.000 title claims description 11
- 239000000843 powder Substances 0.000 title abstract description 40
- 239000002245 particle Substances 0.000 title description 20
- 239000002994 raw material Substances 0.000 claims abstract description 99
- 239000000203 mixture Substances 0.000 claims abstract description 93
- 229920001800 Shellac Polymers 0.000 claims abstract description 56
- 239000004208 shellac Substances 0.000 claims abstract description 56
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims abstract description 56
- 229940113147 shellac Drugs 0.000 claims abstract description 56
- 235000013874 shellac Nutrition 0.000 claims abstract description 56
- 239000008187 granular material Substances 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 82
- 239000006188 syrup Substances 0.000 claims description 18
- 235000020357 syrup Nutrition 0.000 claims description 18
- 235000003373 curcuma longa Nutrition 0.000 claims description 7
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- 230000002401 inhibitory effect Effects 0.000 claims description 3
- 244000163122 Curcuma domestica Species 0.000 claims description 2
- 244000164418 Curcuma xanthorrhiza Species 0.000 claims 1
- 235000003393 Curcuma xanthorrhiza Nutrition 0.000 claims 1
- 238000005469 granulation Methods 0.000 abstract description 47
- 230000003179 granulation Effects 0.000 abstract description 47
- 238000001125 extrusion Methods 0.000 abstract description 26
- 206010013911 Dysgeusia Diseases 0.000 abstract description 16
- 238000002360 preparation method Methods 0.000 description 23
- 239000000243 solution Substances 0.000 description 20
- 229920002472 Starch Polymers 0.000 description 19
- 150000005846 sugar alcohols Chemical class 0.000 description 19
- 235000019698 starch Nutrition 0.000 description 18
- 238000002156 mixing Methods 0.000 description 16
- 235000019658 bitter taste Nutrition 0.000 description 14
- 239000007788 liquid Substances 0.000 description 14
- 239000008107 starch Substances 0.000 description 14
- 238000004898 kneading Methods 0.000 description 13
- 230000002829 reductive effect Effects 0.000 description 12
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 10
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 10
- 238000001035 drying Methods 0.000 description 10
- 235000013305 food Nutrition 0.000 description 10
- 239000000463 material Substances 0.000 description 8
- 244000008991 Curcuma longa Species 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 7
- 239000011230 binding agent Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 239000003814 drug Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 5
- 239000008120 corn starch Substances 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- -1 methanol or ethanol Chemical compound 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 240000009138 Curcuma zedoaria Species 0.000 description 4
- 235000003405 Curcuma zedoaria Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000011344 liquid material Substances 0.000 description 4
- 210000000214 mouth Anatomy 0.000 description 4
- 239000003960 organic solvent Substances 0.000 description 4
- 239000008188 pellet Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 239000012046 mixed solvent Substances 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 235000020240 turmeric extract Nutrition 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 240000003085 Quassia amara Species 0.000 description 2
- 235000009694 Quassia amara Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000001812 curcuma zedoaria berg. rosc. Substances 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 239000000123 paper Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 239000008513 turmeric extract Substances 0.000 description 2
- 229940052016 turmeric extract Drugs 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 235000019509 white turmeric Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 240000000724 Berberis vulgaris Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- 235000003398 Curcuma aromatica Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241001071795 Gentiana Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 241000218228 Humulus Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 235000011984 Simarouba amara Nutrition 0.000 description 1
- 235000009689 Simarouba glauca Nutrition 0.000 description 1
- 241000246044 Sophora flavescens Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000967294 Swertia japonica Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000011114 ammonium hydroxide Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229940013788 quassia Drugs 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
Abstract
The purpose of the present invention is to suppress the increase in viscosity of a raw material mixture and the generation of fine powder that deteriorates the production yield and/or suppress the unpleasant taste peculiar to a plant extract in the production of a plant extract-containing granule by extrusion granulation. The present invention relates to a method for producing granules containing a plant extract, which is characterized by comprising a step of extruding and granulating a raw material mixture containing a plant extract, wherein the raw material mixture contains 1-10% (w/w) of water and contains shellac.
Description
Technical Field
The present invention relates to a method for producing granules containing a plant extract.
The present invention also relates to a method for inhibiting the production of micropowder from plant extract-containing particles. The invention also relates to methods of inhibiting the unpleasant taste of particles containing plant extracts.
Background
Ingredients orally ingested as foods, beverages, feeds, drugs, quasi drugs, etc. sometimes contain ingredients that exhibit unpleasant tastes such as bitter taste, pungent taste, sour taste, astringent taste, etc. Plant extracts are also examples of such ingredients, which are bitter in most cases and therefore most often formulated as tablets or granulated products for dissolution in water for administration. In addition, plant extracts generally contain sugar, and therefore have viscosity, and even when powdered, they are in the form of small and heavy powders. Therefore, when a plant extract is used, there is a specific problem that the granulation load is large and granulation is difficult.
Patent document 1 discloses the following: in the production of granules containing a plant extract which has been difficult to granulate conventionally, by using a sugar alcohol and a starch as a base material, the amount of water used in a kneading step is reduced as much as possible, and by mixing the raw materials so that the water content of the powder mixture after kneading falls within a predetermined range, extrusion granulation can be easily performed without an increase in viscosity during kneading of the powder mixture, and granules which are porous, have excellent mouth solubility, are free from bitterness, and have a large volume can be obtained.
On the other hand, patent document 2 discloses a method for granulating food or enzyme, which is characterized in that, as a method for producing granulated food or enzyme having preferable texture and physical properties, an ethanol solution having a mixing volume ratio of ethanol/water of 5/5 to 9.5/0.5 and shellac are added to powdered food or powdered enzyme containing dextrin in an amount of 3 wt% to 99.5 wt% and then granulated. Patent document 3 discloses the following method: a highly stable sustained-release dry product having high thermal stability is produced by adding a mixed shellac alcohol solution to an emulsified preparation, a powdery flavor, an acidulant, a substance to be dispersed such as a sweetener, and powdery shellac, drying, and then pulverizing.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 2018-61483
Patent document 2: japanese laid-open patent publication No. 11-266847
Patent document 3: japanese laid-open patent publication No. 2009-55851
Disclosure of Invention
Technical problem to be solved by the invention
The invention described in patent document 1 solves the problem that a kneaded product containing a plant extract is not suitable for extrusion granulation because of its high viscosity. However, the present inventors have found the following new problems: the particles obtained by the method described in patent document 1 are porous and have excellent meltability in the mouth, but are brittle and easily broken, and therefore, fine powder is easily generated during production and much loss occurs. In addition, the method described in patent document 1 is not necessarily satisfactory as a method for suppressing unpleasant tastes such as bitterness and aftertaste peculiar to plant extracts in the granules containing plant extracts.
The purpose of the present invention is to suppress the increase in viscosity of a raw material mixture and the generation of fine powder that deteriorates the production yield, and/or suppress the unpleasant taste peculiar to a plant extract, in the production of granules containing a plant extract by extrusion granulation. Patent documents 2 and 3 do not describe a solution to the problem specific to the plant extract-containing granules.
Means for solving the problems
The present inventors have made intensive studies to solve the above problems, and as a result, have found that: in the production of granules containing a plant extract by extrusion granulation, by using a raw material mixture containing a water content of 1 to 10% (w/w) and shellac in addition to the plant extract, an increase in viscosity at the time of extrusion of the raw material mixture is suppressed, generation of fine powder is suppressed, and an unpleasant taste peculiar to the plant extract is suppressed, thereby completing the present invention.
That is, the present invention includes the following inventions.
(1) A method for producing a plant extract-containing granule, comprising a step of extruding and granulating a plant extract-containing raw material mixture, wherein the raw material mixture contains 1-10% (w/w) of water and contains shellac.
(2) The method according to (1), wherein the raw material mixture contains more than 10% (w/w) of the plant extract.
(3) The method according to (1) or (2), wherein the plant extract is an extract of at least one plant selected from the group consisting of Curcuma longa, Curcuma longa and Curcuma zedoaria.
(4) The process according to any one of (1) to (3), the raw material mixture containing 0.1 to 2% (w/w) of the shellac.
(5) The method according to any one of (1) to (4), wherein the raw material mixture contains 3 to 8% (w/w) of ethanol.
(6) The method according to any one of (1) to (5), wherein the raw material mixture contains 1 to 5% (w/w) of reducing syrup.
(7) The method according to any one of (1) to (6), wherein the raw material mixture does not contain dextrin.
(8) A method for suppressing generation of fine powder from plant extract-containing particles, wherein in the production of the plant extract-containing particles comprising a step of subjecting a plant extract-containing raw material mixture to extrusion granulation, a raw material mixture containing shellac and having a water content of 1 to 10% (w/w) is used as the raw material mixture.
(9) A method for suppressing an unpleasant taste of a plant extract-containing granule, wherein a raw material mixture containing shellac and having a water content of 1-10% (w/w) is used as the raw material mixture in the production of the plant extract-containing granule comprising a step of subjecting the raw material mixture containing plant extract to extrusion granulation.
The present specification contains the disclosure of japanese patent application No. 2018-189597, which is the basis of priority of the present application.
Effects of the invention
According to the present invention, in the production of granules containing a plant extract by extrusion granulation, an increase in viscosity of a raw material mixture can be suppressed, so granulation is easy, and generation of fine powder can be suppressed, so that loss at the time of production can be suppressed. In addition, the granules containing the plant extract produced by the method have suppressed unpleasant taste peculiar to the plant extract.
Detailed Description
One embodiment of the present invention relates to a method for producing plant extract-containing granules, which is characterized by comprising a step of extruding and granulating a plant extract-containing raw material mixture, wherein the raw material mixture contains 1 to 10% (w/w) of water and shellac. The raw material mixture having such a composition is suitable for granulation because the granulation load is small because the viscosity does not increase during extrusion granulation. Further, since the inclusion of the shellac having adhesive properties makes it difficult to disintegrate the granules formed by granulation, the generation of fine powder during granulation is suppressed, and the production yield is improved. In addition, the granules containing the plant extract produced by the method have suppressed unpleasant tastes such as unpleasant bitterness and aftertaste peculiar to the plant extract.
Another embodiment of the present invention relates to a method for suppressing generation of fine powder from plant extract-containing particles, wherein a raw material mixture having the above composition is used as the raw material mixture in the production of the plant extract-containing particles including a step of subjecting the raw material mixture containing a plant extract to extrusion granulation.
In another embodiment of the present invention, a method for suppressing an unpleasant taste of a plant extract-containing granule is provided, wherein a raw material mixture having the above composition is used as the raw material mixture in the production of the plant extract-containing granule including a step of subjecting the raw material mixture containing a plant extract to extrusion granulation.
The raw material mixture containing the plant extract can be produced by mixing the powdery raw material and the liquid raw material as described later.
(plant extract)
Examples of the "plant extract" used in the present invention include extracts of plants such as curcuma zedoary (curcuma aromatica), curcuma longa (curcuma longa), swertia japonica, gentian, grapefruit, tea, onion, buckwheat, persimmon, soybean, coffee, strawberry, sesame, parsley, sophora flavescens, barberry, quassia, bitter wood, lime, hop, and cacao. These plant extracts may be used alone or in combination of two or more. More preferably, the extract is one or more plants selected from the group consisting of Curcuma longa, Curcuma longa and Curcuma zedoaria. The plant extract-containing granules obtained by the present invention are particularly preferable because unpleasant tastes such as bitterness and aftertaste of these plant extracts are reduced.
In the present invention, the "plant extract" refers to an extract of a part (for example, a part which is usually taken in food, medicine, or the like) or all of a plant body of the above-mentioned plant with an extraction solvent. Examples of the extraction solvent include water, hot water, a hydrophilic organic solvent, and a mixed solvent of water and a hydrophilic organic solvent, preferably alcohol, water, and a mixed solvent of alcohol and water, and preferably alcohol is ethanol. When a mixed solvent of water and a hydrophilic organic solvent is used, the mixing ratio of water and the hydrophilic organic solvent is not particularly limited, and is, for example, preferably in the range of 10: 90 to 90: 10, and more preferably in the range of 20: 80 to 50: 50 in terms of weight ratio. More preferably, the plant extract is used as a part of a powder material in the form of powder. The powder of the plant extract can be prepared by drying the solvent phase obtained by the above-mentioned extraction and removing the solvent. Drying can be carried out by subjecting the solvent phase to a treatment such as concentration drying, spray drying, freeze drying, or the like.
(shellac)
Shellac, also known as shellac, is a resin used as a natural food additive. There are water insoluble shellac and water soluble shellac, and any kind of shellac can be used in the present invention. In the present invention, shellac has an effect of binding powder components in the granules to suppress the generation of micropowder and an effect of suppressing unpleasant taste derived from plant extracts. The shellac may be in the form of a shellac alcohol solution preparation dissolved in an alcohol such as methanol or ethanol, or in the form of a shellac aqueous alkali preparation dissolved in an aqueous alkali such as ammonia, or in the form of a powder. Shellac in the form of an alcoholic shellac solution preparation or an aqueous shellac alkali solution preparation can be used as a part of the liquid raw material. Powdered shellac can be used as part of the powder raw material. The concentration of shellac in the shellac alcohol solution preparation is not particularly limited, and can be, for example, in the range of 5 to 70% (w/w). In a particularly preferred embodiment of the invention, shellac is used in the form of a shellac alcohol solution preparation, in particular a shellac ethanol solution preparation.
(other Components)
The raw material mixture may contain other components in addition to the above-mentioned plant extract and shellac. The other components are not particularly limited as long as they are components that are acceptable in the final form of foods, beverages, pharmaceutical products, and the like and can be orally ingested, and examples thereof include sugar alcohols, starches, sweeteners, acidulants, vitamins, minerals, antioxidants, and the like. Further, perfumes, pigments, preservatives and the like may be used as necessary.
The raw material mixture particularly preferably further contains a sugar alcohol and starch. The sugar alcohol has an effect of imparting good mouth solubility to the granules. Starch is important for forming granules.
Examples of the sugar alcohol include powdered reduced maltose (maltitol), reduced syrup, reduced lactose (lactitol), sorbitol, xylitol, erythritol, mannitol, isomalt, trehalose, palatinose, and reduced starch saccharide. These sugar alcohols may be used alone or in combination of two or more. Among these sugar alcohols, reduced maltose is preferably used in the form of powder because it is easily soluble in water, has a higher water absorption than plant extracts, and does not cause stickiness even when water is absorbed during kneading. In addition, in order to impart plasticity to the raw material mixture, it is preferable to add reducing syrup to the raw material mixture. As the reducing syrup, reducing maltose syrup is particularly preferable. The reducing syrup can be used as a binder contained in the liquid material. Preferably, the sugar alcohol includes powdered reduced maltose and reduced syrup.
Examples of the starch include corn starch, wheat starch, rice starch, potato starch, sweet potato starch, tapioca starch, and ester/ether cross-linked products, oxides, and partial decomposed products thereof. These starches may be used alone or in combination of two or more. Among these starches, corn starch is preferred for the following reasons: the particles are fine and consistent in particle size, so that the flowability is good, and the sliding property is good during extrusion granulation; the gelatinization temperature is high, and the viscosity is difficult to increase even if the paste is mixed with a liquid raw material and granulated; even if the viscosity becomes high, the plastic flow viscosity is low in stringiness.
Examples of the sweetener include monosaccharides (e.g., glucose, fructose, xylose, and galactose), disaccharides (e.g., sucrose, maltose, and lactose), oligosaccharides (e.g., fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, and conjugated sugars), isomerized sugars (e.g., glucose fructose syrup, fructose glucose syrup, and granulated sugar-mixed isomerized sugar), and high-intensity sweeteners (e.g., sucralose, acesulfame potassium, thaumatin, stevia, and aspartame).
Examples of the acidulant include organic acids such as citric acid, malic acid, tartaric acid, acetic acid, phytic acid, lactic acid, fumaric acid, succinic acid, and gluconic acid, inorganic acids such as phosphoric acid, and sodium salts, potassium salts, and calcium salts thereof.
Examples of the vitamins include vitamin a, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin D, vitamin E, vitamin K, nicotinic acid, and inositol.
Examples of the minerals include calcium, magnesium, zinc, iron, and potassium.
Examples of the antioxidant include vitamin C, tocopherol (vitamin E), enzyme-treated rutin, and catechin.
(method for producing pellets)
In the present invention, the plant extract-containing granules can be produced by a production process of granules by ordinary extrusion granulation, that is, mixing of powder raw materials, mixing (kneading) of the mixture of powder raw materials and a liquid raw material (kneading liquid) containing a binder, extrusion granulation, drying, size regulation, and sieving, in addition to using a raw material mixture having a predetermined composition.
The composition of the raw material mixture refers to the composition of the entire raw material composition formed by mixing the powder raw material and the liquid raw material.
The water content of the raw material mixture is not particularly limited as long as it is in the range of 1 to 10% (w/w), and more preferably 1.2 to 5% (w/w).
The content of shellac in the raw material mixture is not particularly limited, but is preferably 0.1 to 2% (w/w), more preferably 0.3 to 1.5% (w/w). The shellac content means the content as shellac resin. The shellac may be in the form of a solution dissolved in a solvent or may be in the form of a powder, but is preferably in the form of a solution.
The raw material mixture containing shellac and having such low moisture content is suitable for granulation because the viscosity is less likely to increase during extrusion granulation. Further, in granules obtained by granulating a raw material mixture containing low moisture and shellac, the powder components are bound by the shellac, so that disintegration is difficult, and generation of fine powder during production and distribution is suppressed.
The content of the plant extract in the raw material mixture is not particularly limited, but is preferably 10% (w/w) or more. The upper limit of the content of the plant extract in the raw material mixture is not particularly limited, and may be, for example, 50% (w/w) or less, preferably 35% (w/w) or less. Here, the content of the plant extract in the raw material mixture is a ratio of a dry weight of the plant extract to a total weight of the raw material mixture.
In order to make the raw material mixture have plasticity suitable for extrusion granulation, the raw material mixture preferably contains ethanol, and the content of ethanol is preferably 3-8% (w/w), more preferably 4-6% (w/w).
In order to impart plasticity suitable for extrusion granulation to the raw material mixture, the raw material mixture preferably contains a sugar alcohol and/or starch. The raw material mixture preferably contains a reducing syrup as the sugar alcohol, and the content of the reducing syrup is preferably 1 to 5% (w/w), more preferably 1.5 to 3% (w/w).
In an embodiment where the raw material mixture contains sugar alcohol (a part of which may be a reducing syrup), the total content of sugar alcohol in the raw material mixture is preferably 10 to 60% (w/w), more preferably 20 to 45% (w/w). The sugar alcohol other than the reducing syrup is more preferably a powdery sugar alcohol, and more preferably a powdery reducing maltose.
In the embodiment where the raw material mixture contains starch, the content of starch in the raw material mixture is preferably 5 to 50% (w/w), more preferably 10 to 25% (w/w).
In the embodiment using the sugar alcohol and the starch as the raw material mixture, the mixing ratio is not limited as long as the starch is the same amount as or less than the sugar alcohol in order to obtain a good granulated substance, and for example, the weight ratio of the sugar alcohol to the starch is preferably 1: 1 to 5: 1, more preferably 1: 1 to 3: 1.
The raw material mixture preferably does not contain dextrin.
(mixing of powder materials)
As the powder material, plant extracts, sugar alcohols, starches, other components, and the like can be used. The method for mixing the powder raw materials may be any method as long as the components of the powder raw materials can be uniformly mixed. Examples of the mixing machine include a V-type mixer, a ribbon type mixer, a container mixer, and a high-speed stirring mixer. The mixing temperature is not particularly limited, but is preferably 10 to 35 ℃, and more preferably 15 to 25 ℃. The mixing time is not particularly limited, but is preferably 0.5 to 5 minutes, and more preferably 1 to 2 minutes. The plant extract is preferably 10 wt% or more with respect to the total amount of the finally obtained granules.
(kneading)
Next, a liquid material is added to the powder mixture in which the above-described powder materials are mixed as a kneading liquid, and the mixture is kneaded to form a raw material mixture.
Examples of the liquid raw material include a shellac alcohol solution preparation, a shellac ammonia water solution preparation, a reducing syrup, water, ethanol, and a mixed solution of water and ethanol (ethanol aqueous solution preparation). In the case of using an ethanol aqueous solution preparation, the mixing ratio is not limited and can be selected as appropriate. Here, alcohol (edible fermented ethanol) may be used in addition to the commercially available ethanol aqueous solution preparation. The alcohol is not particularly limited as long as it is an alcohol for eating. For example, there are alcohols produced from natural materials containing starch or sugars by alcoholic fermentation with yeast, or alcohols containing these components, and aqueous solutions containing ethanol such as sake, liquor, wine, whisky, brandy and other alcoholic beverages, and fermented seasonings such as liqueurs can be used. The amount of the liquid raw material added to the powder mixture is not particularly limited as long as the water content of the kneaded raw material mixture is within the above range. The liquid raw material may be added with a binder as needed, and examples thereof include monosaccharides, disaccharides, polysaccharides, celluloses, sugar alcohols, and mixtures of two or more of these, and the binder is not particularly limited as long as it is pharmaceutically acceptable. The amount of the additive is not particularly limited as long as the additive can be granulated. When a powdery binder is used, it may be added to the powdery raw material. The reducing syrup used as the binder can be used as part of the liquid raw material.
(extrusion granulation)
Subsequently, the kneaded raw material mixture is subjected to extrusion granulation. Extrusion granulation is a process in which a raw material mixture having plasticity imparted by mixing and kneading liquid raw materials of powder raw materials is extruded from a screen having a plurality of holes or a die having a predetermined hole diameter by means of a screw, a roller, or the like, and granulated. Extrusion granulation is suitable for the method of the present invention in that granules can be produced smoothly and efficiently under low moisture conditions. Examples of the granulating machine include a forward extrusion granulator, a disk granulator, a ring granulator, a basket granulator, an oscillation granulator, and a cylinder granulator. In order to obtain a bulk specific gravity of a pellet having good instant property, a screen or a die having extrusion holes with a diameter of about 0.8 to 1.5mm is preferably used as conditions for extrusion granulation in the present invention.
(drying, finishing)
The drying of the granulated substance can be performed by a usual drying method. Examples of the dryer used for drying include a through-air dryer, a vacuum dryer, and a fluidized bed dryer. After drying, the granules can be screened and sized by a sieve, a dry-type granulator, or the like, as necessary.
The plant extract-containing granules produced by the method of the present invention can be provided as a food, or can be provided as an oral medicine, preferably a food. The pellets can be contained in a container or bag (for example, a container or bag made of paper, plastic, glass, or metal) used as a container or bag for food or medicine. In particular, it is preferably packaged in an amount (for example, about 1.5g to 2 g) per oral intake (e.g., stick-pack, subpackage, etc.). The packaging material is not limited as long as it is a material generally used for foods and medicines, and for example, a material obtained by combining aluminum foil, synthetic resin (polyethylene terephthalate, etc.), laminated paper, and the like can be used.
The particles containing a plant extract produced by the method of the present invention are preferably intraoral instant particles. The instant granules in the oral cavity are immediately dissolved in the presence of saliva even if taken without drinking water, and thus can be conveniently taken at any place or time.
Examples
The raw materials used in the examples and comparative examples are as follows. Hereinafter, "%" means "% (w/w)" unless otherwise specified.
Ethanol aqueous solution preparation: "Kohelsin" (manufactured by Mitsubishi chemical food Co., Ltd., ethanol 68%)
Reducing maltose syrup: "amplitude Syrup" (manufactured by Mitsubishi food Co., Ltd.)
Shellac ethanol solution formulation: "Drug HAS-312" (a solution preparation containing 25% shellac resin and 75% ethanol, manufactured by Yunqiu shellac, Ltd.)
Powder reduced maltose: "Lesys Fine Powder" (product of Mitsubishi food Co., Ltd., containing 99.5% maltitol)
Corn starch: "Corn Starch" (manufactured by Sanhe Starch industries Co., Ltd.)
< 1. preparation of test article
An ethanol aqueous solution preparation of liquid raw materials, reduced maltose syrup (binder), shellac ethanol aqueous solution preparation, perfume, and the like were mixed and dissolved at the ratio (% (w/w)) shown in table 1 to prepare a mixed solution. On the other hand, turmeric extracts (autumn turmeric extract and spring turmeric extract), zedoary extract, corn starch, powdered reduced maltose, sweetener, acidulant, and the like were uniformly mixed at the ratios (% (w/w)) shown in table 1 to prepare a powder mixture. The mixed solution was used as a kneading liquid, and was added to the powder mixture by spraying, followed by kneading. The kneaded raw material mixture was extruded through a screen having a pore diameter of 1.3mm using an extruder/granulator (multigram MG-55-1, manufactured by Dalton corporation), and granulated, dried at an air suction temperature of 60 ℃ for 10 minutes, and cooled to prepare pellets of the test products of comparative examples and examples 1 to 3.
[ Table 1]
(Unit:% (% w/w))
< 2. measurement of micropowder amount >
The granules of each test piece were classified by a JIS test sieve having a mesh opening size of 212. mu.m, and the weight of the granules passing through the sieve (having a particle size of less than 212 μm) and the weight of the granules remaining on the sieve (having a particle size of 212 μm or more) were measured to determine the respective proportions (% (w/w)).
The results are shown in Table 2.
In the comparative examples in which no shellac was contained in the liquid material, the fine powder smaller than 212 μm was about 40%, whereas in examples 1 to 3 in which shellac was contained in the liquid material, the fine powder smaller than 212 μm was about 22% or less, and the generation of the fine powder was suppressed as the mixing amount of shellac was higher.
[ Table 2]
| Particle size | Comparative example | Example 1 | Example 2 | Example 3 |
| 212 μm or more | 60.56 | 78.08 | 80.36 | 87.01 |
| Less than 212 μm | 39.44 | 21.92 | 19.64 | 12.99 |
(Unit:% (% w/w))
< 3. evaluation of bitterness and aftertaste >
5 judges (subjects 1 to 5) ingested 1.8g of each test article, and evaluated the bitterness and aftertaste on 5 scales. The bitterness and aftertaste were "weak" as "1", the "slightly weak" as "2", the "normal" as "3", the "slightly strong" as "4", and the "strong" as "5". The average scores of the scores given by 5 judges were obtained for bitterness and aftertaste, respectively.
The results are shown in the following table. The results show that the more shellac is added, the more the bitterness and aftertaste of the granule is suppressed.
[ Table 3]
Comparative example shellac-free ethanol solution preparation
| Evaluation on 1-5 Scale | Person to be detected 1 | Person to be detected 2 | Person to be detected 3 | Person 4 to be detected | Person to be detected 5 | Average score |
| Bitter taste | 5 | 4 | 5 | 5 | 3 | 4.4 |
| Aftertaste | 4 | 4 | 5 | 5 | 4 | 4.4 |
Example 1 shellacethanol solution preparation 1.67%)
| Evaluation on 1-5 Scale | Person to be detected 1 | Person to be detected 2 | Person to be detected 3 | Person 4 to be detected | Person to be detected 5 | Average score |
| Bitter taste | 3 | 3 | 4 | 4 | 2 | 3.2 |
| Aftertaste | 4 | 4 | 5 | 4 | 3 | 4 |
Example 2 shellacethanol solution preparation 3.33%)
| Evaluation on 1-5 Scale | Person to be detected 1 | Person to be detected 2 | Person to be detected 3 | Person 4 to be detected | Person to be detected 5 | Average score |
| Bitter taste | 3 | 3 | 3 | 3 | 2 | 2.8 |
| Aftertaste | 2 | 3 | 4 | 3 | 2 | 2.8 |
Example 3 shellacethanol solution preparation 5.00%)
| Evaluation on 1-5 Scale | Person to be detected 1 | Person to be detected 2 | Person to be detected 3 | Person 4 to be detected | Person to be detected 5 | Average score |
| Bitter taste | 2 | 2 | 3 | 2 | 2 | 2.2 |
| Aftertaste | 1 | 2 | 3 | 2 | 3 | 2.2 |
< 4. evaluation of granulation suitability >
The granulation suitability of each test piece in the above extrusion granulation was evaluated on a scale where the raw material mixture after kneading became 200g by the minimum granulation load and the maximum granulation load (current value (a)) in the granulator. The minimum granulation load corresponds to the granulation load at the start of granulation. The maximum granulation load corresponds to the granulation load when the raw material mixture is kneaded and has the highest viscosity.
The results are shown in the following table. In the comparative example in which no shellac was added, the raw material mixture was kneaded and the viscosity was increased, so the difference between the maximum granulation load and the minimum granulation load was large (0.3A). It was confirmed that the increase in viscosity of the raw material mixture during kneading was suppressed as the amount of shellac added was increased, and the difference between the maximum granulation load and the minimum granulation load was decreased. That is, the result shows that granulation suitability is improved by adding shellac.
[ Table 4]
| Comparative example | Example 1 | Example 2 | Example 3 | |
| Shellac ethanol solution preparation | 0％ | 1.67％ | 3.33％ | 5.00％ |
| Minimum granulation load (A) | 2.2 | 2.2 | 2.2 | 2.2 |
| Maximum granulation load (A) | 2.5 | 2.4 | 2.3 | 2.2 |
All publications, patents and patent applications cited in this specification are herein incorporated by reference in their entirety.
Claims (9)
1. A method for producing a granule containing a plant extract,
the method comprises a step of extruding and granulating a raw material mixture containing a plant extract, wherein the water content of the raw material mixture is 1-10% in terms of w/w, and the raw material mixture contains shellac.
2. The method of claim 1, wherein,
the raw material mixture contains more than 10% of plant extracts in terms of w/w.
3. The method of claim 1 or 2,
the plant extract is selected from at least one of Curcuma longa L, Curcuma xanthorrhiza L and Curcumae rhizoma.
4. The method of any one of claims 1 to 3,
the raw material mixture contains 0.1-2% of the shellac in terms of w/w.
5. The method of any one of claims 1 to 4,
the raw material mixture contains 3-8% of ethanol in terms of w/w.
6. The method of any one of claims 1 to 5,
the raw material mixture contains 1-5% of reducing syrup in terms of w/w.
7. The method of any one of claims 1 to 6,
the raw material mixture does not contain dextrin.
8. A method for inhibiting micropowder generation from plant extract-containing granules,
in the production of the plant extract-containing granules comprising a step of extruding and granulating a plant extract-containing raw material mixture, the raw material mixture contains 1 to 10% by weight of water and shellac.
9. A method for suppressing unpleasant taste of granule containing plant extract,
in the production of the plant extract-containing granules comprising a step of extruding and granulating a plant extract-containing raw material mixture, the raw material mixture contains 1 to 10% by weight of water and shellac.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018-189597 | 2018-10-05 | ||
| JP2018189597 | 2018-10-05 | ||
| PCT/JP2019/039081 WO2020071475A1 (en) | 2018-10-05 | 2019-10-03 | Method for producing granules containing plant extract, method for preventing formation of micropowder from granules containing plant extract, and method for suppressing unpleasant taste of granules containing plant extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112839527A true CN112839527A (en) | 2021-05-25 |
Family
ID=70055280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201980065727.9A Pending CN112839527A (en) | 2018-10-05 | 2019-10-03 | Method for producing plant extract-containing particles, method for suppressing generation of fine powder from plant extract-containing particles, and method for suppressing unpleasant taste of plant extract-containing particles |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP7419632B2 (en) |
| KR (1) | KR20210071989A (en) |
| CN (1) | CN112839527A (en) |
| TW (1) | TW202027616A (en) |
| WO (1) | WO2020071475A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11940570B2 (en) | 2018-08-24 | 2024-03-26 | Seyond, Inc. | Virtual windows for LiDAR safety systems and methods |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7366306B1 (en) | 2023-05-23 | 2023-10-20 | 秋山錠剤株式会社 | Method for manufacturing turmeric-containing tablets |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000026317A (en) * | 1998-07-07 | 2000-01-25 | Sanki Shoji Kk | Masking composition |
| JP2007169247A (en) * | 2005-12-26 | 2007-07-05 | Seikatsu Bunkasha:Kk | Ginger-containing oral composition |
| JP2018061483A (en) * | 2016-10-14 | 2018-04-19 | ハウスウェルネスフーズ株式会社 | Method for manufacturing granule with intraoral instant solubility including plant extract |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2612001B2 (en) * | 1987-09-04 | 1997-05-21 | フロイント産業株式会社 | Granules containing useful intestinal bacteria and method for producing the same |
| JP2859217B2 (en) * | 1995-08-10 | 1999-02-17 | 日清製粉株式会社 | Method for producing granules containing useful intestinal bacteria |
| JPH11266847A (en) | 1998-03-23 | 1999-10-05 | Ajinomoto Co Inc | Granulation of food or enzyme |
| JP2002142710A (en) * | 2000-11-14 | 2002-05-21 | Fuji Seito Co Ltd | Sweetener composition composed of potassium acesulfame and inverted type liquid sugar |
| JP2008189571A (en) * | 2007-02-02 | 2008-08-21 | Oriza Yuka Kk | New therapeutic or prophylactic agent for diabetes and/or obesity |
| JP4644232B2 (en) * | 2007-08-31 | 2011-03-02 | 長谷川香料株式会社 | Sustained release dry matter |
| JP5088889B2 (en) | 2008-12-16 | 2012-12-05 | 長谷川香料株式会社 | Process for producing a perfume-containing granular composition having a crispy feeling |
| JP2011092080A (en) * | 2009-10-29 | 2011-05-12 | Pias Arise Kk | Ginger beverage |
| JP5909040B2 (en) * | 2010-10-15 | 2016-04-26 | ハウス食品グループ本社株式会社 | Coated granule containing unpleasant taste component and solid composition for oral consumption |
| JP6004702B2 (en) * | 2012-03-30 | 2016-10-12 | 小林製薬株式会社 | Method for producing solid preparation with reduced unpleasant taste |
| WO2017221268A1 (en) * | 2016-06-21 | 2017-12-28 | Laila Nutraceuticals | Taste masking formulation for bitter natural compounds |
| US10363225B2 (en) * | 2016-08-11 | 2019-07-30 | Akay Flavours & Aromatics Pvt, Ltd | Non-bleeding bioactive natural pigments which prevent color and dust explosions, method of preparation thereof |
-
2019
- 2019-10-03 JP JP2020550534A patent/JP7419632B2/en active Active
- 2019-10-03 WO PCT/JP2019/039081 patent/WO2020071475A1/en active Application Filing
- 2019-10-03 CN CN201980065727.9A patent/CN112839527A/en active Pending
- 2019-10-03 KR KR1020217010493A patent/KR20210071989A/en active Search and Examination
- 2019-10-05 TW TW108136140A patent/TW202027616A/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000026317A (en) * | 1998-07-07 | 2000-01-25 | Sanki Shoji Kk | Masking composition |
| JP2007169247A (en) * | 2005-12-26 | 2007-07-05 | Seikatsu Bunkasha:Kk | Ginger-containing oral composition |
| JP2018061483A (en) * | 2016-10-14 | 2018-04-19 | ハウスウェルネスフーズ株式会社 | Method for manufacturing granule with intraoral instant solubility including plant extract |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11940570B2 (en) | 2018-08-24 | 2024-03-26 | Seyond, Inc. | Virtual windows for LiDAR safety systems and methods |
Also Published As
| Publication number | Publication date |
|---|---|
| TW202027616A (en) | 2020-08-01 |
| JP7419632B2 (en) | 2024-01-23 |
| JPWO2020071475A1 (en) | 2021-09-02 |
| WO2020071475A1 (en) | 2020-04-09 |
| KR20210071989A (en) | 2021-06-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE102010009654B4 (en) | Instant tea beverage composition | |
| KR20140056400A (en) | Delivery systems for natural high-potency sweetener compositions, methods for their formulation, and uses | |
| CN109170472A (en) | Direct drinking type acerola concentrate solid beverage | |
| JP6809675B2 (en) | Method for Producing Immediate Oral Granules Containing Plant Extract | |
| JP3662550B2 (en) | Powder composition | |
| WO2006108592A1 (en) | Instant product | |
| TW201519894A (en) | Composition comprising fructooligosaccharide and quercetin glycoside | |
| JP7419632B2 (en) | Method for producing plant extract-containing granules, method for suppressing generation of fine powder from plant extract-containing granules, and method for suppressing unpleasant taste of plant extract-containing granules | |
| CN104968335A (en) | Novel fast-dissolving granule formulation having improved solubility | |
| JP2003509348A (en) | Directly compressible raw materials for compression moldings | |
| JP3706628B1 (en) | Granulated products containing processed wheat leaves | |
| JPH11290024A (en) | Araliaceous ginseng extract composition | |
| US20120283338A1 (en) | Sweetener compositions and methods of making the same | |
| JP2019216748A (en) | Solid material | |
| JPH0827033A (en) | Erythritol-containing solid agent | |
| JP2010154769A (en) | Polyphenol-containing granule or polyphenol-containing chewable tablet, and method for producing the tablet or the granule | |
| CN108273020A (en) | A kind of banxia xiexin decoction granule | |
| KR20140135514A (en) | Methods for preparing granules containing ginseng or processed article thereof with an excellent solubility | |
| JP2006325491A (en) | Method for producing granulated product | |
| KR20170076496A (en) | Improved solubility and safe amorphous curcuminoid solid dispersion composition and manufacturing method thereof | |
| JP6799795B2 (en) | Oral composition | |
| JP6994551B2 (en) | Granule composition | |
| JP2011063546A (en) | Pharmaceutical composition | |
| JP3236434B2 (en) | Method for producing ginseng extract-containing granules | |
| KR102563397B1 (en) | Snowpowder, granular composition comprising sugar alcohol and method for preparing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 40053293 Country of ref document: HK |