CN116420874A - A composition without bitter taste and product comprising the same - Google Patents

A composition without bitter taste and product comprising the same Download PDF

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Publication number
CN116420874A
CN116420874A CN202310465837.2A CN202310465837A CN116420874A CN 116420874 A CN116420874 A CN 116420874A CN 202310465837 A CN202310465837 A CN 202310465837A CN 116420874 A CN116420874 A CN 116420874A
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composition
bitter
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microcrystalline cellulose
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陈键濠
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Sirio Pharma Co Ltd
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Sirio Pharma Co Ltd
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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • 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
    • A23L27/86—Addition of bitterness inhibitors
    • 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
    • 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
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Polymers & Plastics (AREA)
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  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Medicinal Preparation (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

The invention provides a non-bitter composition and a product comprising the same, wherein the non-bitter composition comprises a component A and a component B, the component A comprises at least one of epigallocatechin gallate and caffeine, the component B comprises microcrystalline cellulose and sugar alcohol, and the microcrystalline cellulose is prepared from the following components in parts by weight: sugar alcohol=1.5 to 4.0:1, and the average particle size of the microcrystalline cellulose is 25 to 50 μm; the particle size of the non-bitter composition is 0.1-0.3 mm. According to the invention, microcrystalline cellulose and sugar alcohol are added into the composition, and the matching of the microcrystalline cellulose and sugar alcohol can inhibit the bitter taste of epigallocatechin gallate and/or caffeine in the composition, so that the edible taste of the composition is effectively improved.

Description

A composition without bitter taste and product comprising the same
Technical Field
The invention belongs to the field of foods and health-care foods, and particularly relates to a composition without bitter taste and a product comprising the composition.
Background
Epigallocatechin gallate (Epigallocatechin gallate, EGCG) is main component of tea polyphenols, is catechin monomer separated from tea, and has strong antioxidant activity, and has effects of scavenging free radicals in vivo, resisting inflammation, resisting tumor, resisting arteriosclerosis, and resisting thrombosis. The epigallocatechin gallate has very strong antioxidant activity, anticancer, antimutagenic effects, etc., and the antioxidant activity is more than 100 times of that of vitamin C and 25 times of that of vitamin E, so that the epigallocatechin gallate can protect cells and DNA from damage. Epigallocatechin gallate also has free radical scavenging, radioprotective and ultraviolet resisting effects, can inhibit the activity of carcinogens in diet, resist pollution, sun exposure and smoking, and prevent skin aging and wrinkling.
Caffeine (also called caffeine) has the chemical name of 1,3, 7-trimethyl-2, 6-dioxypurine, has the functions of exciting central nervous system, eliminating fatigue, promoting urination, relaxing smooth muscle, strengthening heart, relieving contracture, and the like, can expel drowsiness and restore energy, and is clinically used for treating neurasthenia and coma resuscitation.
Epigallocatechin gallate has been widely used in health products, caffeine has been widely used in refreshing products, and with intensive research of epigallocatechin gallate and caffeine in China, the use of epigallocatechin gallate and/or caffeine has become a focus of attention in recent years. However, epigallocatechin gallate has obvious bitter taste, and caffeine has particularly strong bitter taste, so that products containing epigallocatechin gallate and/or caffeine have poor eating tastes, and the application of the two materials in food is severely restricted.
Therefore, there is a need for a composition containing epigallocatechin gallate and/or caffeine that has no significant bitter taste and has good taste.
Disclosure of Invention
The object of the present invention is to find a composition without bitter taste and a product comprising the same, so as to improve the edible mouthfeel of a composition comprising epigallocatechin gallate and/or caffeine, and to make the product comprising the composition without significant bitter and astringent taste.
According to one aspect of the present invention, there is provided a non-bitter composition comprising a component a comprising at least one of epigallocatechin gallate, caffeine, a component B comprising microcrystalline cellulose and a sugar alcohol, microcrystalline cellulose: the sugar alcohol=1.5-4.0:1, and the grain diameter of the microcrystalline cellulose is 25-50 mu m; the particle size of the non-bitter composition is 0.1-0.3 mm.
Epigallocatechin gallate and caffeine are commonly used effective components, and have wide application prospects. However, the product has obvious bitter taste due to the direct addition of epigallocatechin gallate or caffeine. According to the invention, the microcrystalline cellulose and the sugar alcohol are added into the composition containing the epigallocatechin gallate and/or the caffeine, and the bitter taste of the epigallocatechin gallate and the bitter taste of the caffeine can be restrained by matching the microcrystalline cellulose with the sugar alcohol, so that the edible mouthfeel of the composition is effectively improved. However, the component A comprises at least one of epigallocatechin gallate and caffeine, and the component B comprises microcrystalline cellulose and sugar alcohol, and the composition simultaneously comprises the component A and the component B, so that the composition has poor dispersibility in products, is easily aggregated into sediment or floaters, and affects the edible mouthfeel. According to the scheme, microcrystalline cellulose with the mass ratio of sugar alcohol to microcrystalline cellulose in the component B is controlled within the range of 1.5-4.0:1, microcrystalline cellulose with the particle size of 25-50 mu m is selected to prepare the composition without bitter taste, the particle sizes of the composition are all within the range of 0.1-0.3 mm, the dispersibility of the composition in a product is good, the bitter taste in the component A is evenly dispersed, the bitter taste in the composition is lower than the average threshold value of people, and the taste of the composition is further improved. The epigallocatechin gallate and caffeine in the component A have good stability in the composition, so that the content of the epigallocatechin gallate and caffeine in a product containing the composition can reach effective concentration, the product can be ensured to stably play a role, and the expected efficacy of a user is achieved.
Preferably, the microcrystalline cellulose has an average particle size of 35 μm; in component B, microcrystalline cellulose: sugar alcohol=2.5:1.
When the preparation raw materials of the composition without bitter taste meet the formula, the bitter taste brought by EGCG and/or caffeine in the component A can be effectively solved, so that the using taste of the composition is further improved, and the product containing the composition can not only exert the efficacy of the component A, but also keep good taste.
Preferably, the non-bitter composition with the particle size of 0.1-0.2 mm is used as the low-granularity particles, and the non-bitter composition with the particle size of 0.2-0.3 mm is used as the high-granularity particles; the mass ratio of the low-particle-size particles to the high-particle-size particles is 1:1.2 to 3.0.
According to the scheme, the mass ratio of low-granularity particles to high-granularity particles in the non-bitter composition is adjusted by adjusting the proportion of microcrystalline cellulose to sugar alcohol, so that the dispersibility of the non-bitter composition is further improved, and the composition can be uniformly dispersed in a product. The situation that the composition is gathered locally in the product can be effectively reduced, so that the probability of obvious local bitter taste of the product is reduced, the bitter taste generated by the whole product is lower than the average bitter threshold value of people, and the aim of effectively improving the taking taste of the composition without bitter taste is fulfilled.
Preferably, component A is at least one of tea extract, tea polyphenols, and coffee extract.
Preferably, the sum of epigallocatechin gallate and caffeine in component a, calculated as mass ratio, in the non-bitter composition: sum of microcrystalline cellulose and sugar alcohol in component B = 1:0.5 to 1.5.
The sum of epigallocatechin gallate and caffeine of component a in the non-bitter composition: the sum of the masses of the microcrystalline cellulose and the sugar alcohol of the component B meets the formula, and the addition amount of the microcrystalline cellulose and the sugar alcohol can be adaptively adjusted according to the contents of the epigallocatechin gallate and the caffeine in the component A, so that the purpose of further reducing the bitter taste of the materials in the component A is achieved, and the edible mouthfeel of the composition and the product containing the composition is improved.
Preferably, the sugar alcohol is at least one selected from erythritol, maltitol, isomalt, xylitol, sorbitol.
Through long-term experiments and researches by the inventors, it was found that the bitter taste of the composition obtained by using the above sugar alcohol as a raw material for preparing a composition having no bitter taste can be further improved. The sugar alcohols are each less sweet than sucrose and less caloric than sucrose, and from a health point of view, the sugar alcohols can be added as a raw material of the composition to reduce the intake of sucrose by the consumer.
Preferably, the sugar alcohol comprises erythritol.
Preferably, the non-bitter composition further comprises a coating layer disposed on the exterior of the non-bitter composition.
By providing a coating layer outside the composition without bitter taste, the bitter taste of the materials contained in the component A is further reduced, and the edible mouthfeel of the composition is improved.
Preferably, the coating layer is prepared from at least one material selected from ethyl cellulose, ion exchange resin, shellac, and polyacrylic resin.
Preferably, the coating layer is prepared from a material comprising ethylcellulose.
Preferably, the coating layer has a mass of R of 5-20%; r = mass of coating/(mass of composition without bitter taste-mass of coating). And R is coating weight gain.
The quality of the coating layer can influence the bitter taste and the dispersibility of the composition, and when the numerical value of R meets the range, the prepared coating layer can ensure that the dispersibility of the composition containing the coating layer is good, and can ensure the effective concentration of epigallocatechin gallate and/or caffeine in the product.
According to a second aspect of the present invention there is provided a product comprising a non-bitter composition as described above.
The product provided by the invention takes the composition without bitter taste as an active ingredient, so that the active ingredient in the composition can be absorbed by human bodies, and the effect can be conveniently achieved to achieve the expected effect.
Preferably, the content of the non-bitter composition in the product is not less than 2wt% in terms of mass percent.
In order to ensure that the content of epigallocatechin gallate and/or caffeine in the product reaches an effective concentration, and other effective components in the product are not influenced to exert the health care effect, the content of the composition without bitter taste in the product is not less than 2wt%, so that the effective components of the composition are promoted to be absorbed by human bodies, and the effect is convenient to achieve the expected effect. In addition, when the content of the conventional substance containing epigallocatechin gallate and/or caffeine in the product is more than 2wt%, the problem of obvious bitter taste and poor dispersibility exists, but when the composition without bitter taste provided by the invention is used, the composition without bitter taste does not have obvious bitter taste even when the content of more epigallocatechin gallate and/or caffeine in the product is larger, and the composition without bitter taste has good dispersibility in the product, can be uniformly dispersed, and further improves the edible mouthfeel of the product.
Preferably, the dosage form of the product comprises a liquid beverage, a gel, a solid beverage, a powder.
The product provided by the scheme has various dosage forms, wide application range and multiple application scenes, and is convenient for users to take the product in different application scenes.
Preferably, the product is in the form of a gel comprising 2 to 5 parts of the non-bitter composition, 60 to 85 parts of sweetener, 2 to 8 parts of gelling agent, 0.1 to 3 parts of sour agent.
Preferably, the sweetener is selected from at least one of erythritol, maltitol, isomalt, xylitol, sorbitol.
Preferably, the gelling agent is at least one selected from gelatin, pectin, carrageenan, starch, agar, gellan gum, and xanthan gum.
Preferably, the sour agent is at least one selected from citric acid, malic acid, lactic acid, tartaric acid.
Preferably, the gel product further comprises at least one of a flavor, a juice, and a color.
Drawings
FIG. 1 is a graph of gel products prepared using the non-bitter compositions of experimental groups 1-2 in example 6.
Detailed Description
In order that those skilled in the art will better understand the technical solutions of the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention and the accompanying drawings, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.
Example 1
Experimental group 1-1
The experimental group prepared a non-bitter composition with a material composition as shown in table 1, and selected erythritol as sugar alcohol in component B and microcrystalline cellulose with an average particle size of 50 μm.
TABLE 1 composition by weight of compositions without bitter taste in Experimental group 1-1
Figure BDA0004202313860000051
Preparing materials according to the raw material formula, and preparing a non-bitter composition according to the following steps:
s1, preparing a soft material: adding the component A and the component B into a wet granulator, stirring and mixing uniformly, adding water into the system, and stirring to obtain a soft material;
s2, extruding, rounding and drying: adding the soft material into an extrusion rounding machine for extrusion rounding to prepare wet particles; the wet granules were dried at 70 ℃.
S3, coating: the composition was coated with a coating solution containing ethylcellulose, and the coating layer was provided on the outside of the composition, to prepare a non-bitter composition according to the present embodiment. The mass of the coating layer was such that r=5%, r=mass of the coating layer/(mass of the non-bitter composition-mass of the coating layer).
Experimental groups 1-2
The present experimental group refers to the preparation method provided in experimental group 1-1 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-1 in that: in the preparation of the non-bitter composition, microcrystalline cellulose with an average particle size of 35 μm was selected and the mass ratio of microcrystalline cellulose to sugar alcohol in component B was 2.5:1, specifically 39.3g microcrystalline cellulose and 15.7g sugar alcohol were included in the raw materials. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental group 1-1.
Experimental groups 1-3
The present experimental group refers to the preparation method provided in experimental group 1-1 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-1 in that: in the preparation of the non-bitter composition, microcrystalline cellulose with an average particle size of 25 μm is selected, and the mass ratio of microcrystalline cellulose to sugar alcohol in component B is 1.5:1, specifically, the raw materials comprise 33g microcrystalline cellulose and 22g sugar alcohol. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental group 1-1.
Example 2
Experimental group 2-1
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-2 in that: in preparing the non-bitter composition, the mass of EGCG in component a: sum of microcrystalline cellulose and sugar alcohol mass in component B = 1:0.5 g of epigallocatechin gallate is contained in the component A, and 21.5g of microcrystalline cellulose and 8.5g of sugar alcohol are contained in the component B. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Experimental group 2-2
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-2 in that: in preparing the non-bitter composition, the mass of EGCG in component a: sum of microcrystalline cellulose and sugar alcohol mass in component B = 1:1, specifically, the component A contains 55g epigallocatechin gallate. Component B included 39.3g microcrystalline cellulose and 15.7g sugar alcohol. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Experimental groups 2-3
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-2 in that: in preparing the non-bitter composition, the mass of EGCG in component a: sum of microcrystalline cellulose and sugar alcohol mass in component B = 1:1.5, specifically, the component A contains 40g epigallocatechin gallate, and the component B contains 43g microcrystalline cellulose and 17g sugar alcohol. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Example 3
Experimental group 3-1
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-2 in that: in the preparation of the non-bitter composition maltitol is chosen as sugar alcohol in component B. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Experimental group 3-2
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-2 in that: xylitol is selected as sugar alcohol in component B in the preparation of the non-bitter composition. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Experimental group 3-3
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-2 in that: in the preparation of the non-bitter composition, lactitol is selected as the sugar alcohol in component B. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Example 4
Experimental group 4-1
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-2 in that: in the process of preparing the composition without bitter taste, the step of S3 and coating is omitted. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Experimental group 4-2
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-2 in that: in preparing the non-bitter composition, the coating layer was of a mass such that r=10%. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Experimental group 4-3
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. The experimental group differs from the experimental group 1-2 in that: in preparing the non-bitter composition, the coating layer was of a mass such that r=20%. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Comparative example 1
Control group 1
The control group referred to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, a composition was prepared. The control group differs from experimental group 1-2 in that: in the preparation of the composition, equal mass of microcrystalline cellulose was used instead of the sugar alcohol used in experimental group 1-2, corresponding to the absence of sugar alcohol in component B. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Control group 2
The control group referred to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, a composition was prepared. The control group differs from experimental group 1-2 in that: in the preparation of the composition, the microcrystalline cellulose used in experimental groups 1-2 was replaced with an equal mass of sugar alcohol, corresponding to the absence of microcrystalline cellulose in component B. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Control group 3
The control group referred to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, a composition was prepared. The control group differs from experimental group 1-2 in that: microcrystalline cellulose having an average particle size of 15 μm is selected for use in the preparation of the composition. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Control group 4
The control group referred to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, a composition was prepared. The control group differs from experimental group 1-2 in that: microcrystalline cellulose with an average particle size of 65 μm is selected for use in the preparation of the composition. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Control group 5
The control group referred to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, a composition was prepared. The control group differs from experimental group 1-2 in that: in the preparation process of the composition, microcrystalline cellulose with the average particle size of 15 μm is selected, and the mass ratio of microcrystalline cellulose to sugar alcohol in the component B is 1:1, specifically, 27.5g microcrystalline cellulose and 27.5g sugar alcohol are included in the raw materials. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Control group 6
The control group referred to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, a composition was prepared. The control group differs from experimental group 1-2 in that: in the preparation process of the composition, microcrystalline cellulose with the average particle size of 65 mu m is selected, and the mass ratio of microcrystalline cellulose to sugar alcohol in the component B is 4.5:1, specifically, the raw materials comprise 45g of microcrystalline cellulose and 10g of sugar alcohol. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Example 5
Experimental group 5-1
The present experimental group refers to the preparation method provided in experimental group 1-1 for preparing a composition without bitter taste, to prepare a composition without bitter taste. This example differs from experimental group 1-1 in that: in preparing the non-bitter compositions, an equal amount of caffeine was selected to replace EGCG in experimental group 1-1. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental group 1-1.
Experimental group 5-2
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. This example differs from experimental group 1-2 in that: in preparing the non-bitter compositions, an equal amount of caffeine was selected to replace EGCG in experimental groups 1-2. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Experimental group 5-3
The present experimental group refers to the preparation method provided in experimental groups 1-3 for preparing a composition without bitter taste, preparing a composition without bitter taste. This example differs from experimental groups 1-3 in that: in preparing the non-bitter compositions, equal amounts of caffeine were selected to replace EGCG in experimental groups 1-3. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-3.
Experiment group 5-4
The present experimental group refers to the preparation method provided in experimental group 1-2 for preparing a composition without bitter taste, to prepare a composition without bitter taste. This example differs from experimental group 1-2 in that: in the preparation process of the non-bitter composition, the component A comprises epigallocatechin gallate and caffeine, specifically comprises 20g of epigallocatechin gallate and 20g of caffeine. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental groups 1-2.
Comparative example 2
Control group 7
The control group referred to the preparation method provided in experimental group 5-2 for preparing a composition without bitter taste, a composition was prepared. The difference between the control group and the experimental group 5-2 is that: in the preparation of the composition, equal mass of microcrystalline cellulose was used instead of the sugar alcohol used in experimental group 5-2, corresponding to the absence of sugar alcohol in component B. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental group 5-2.
Control group 8
The control group referred to the preparation method provided in experimental group 5-2 for preparing a composition without bitter taste, a composition was prepared. The difference between the control group and the experimental group 5-2 is that: in the preparation of the composition, the microcrystalline cellulose used in experimental group 5-2 was replaced with an equal mass of sugar alcohol, corresponding to the absence of microcrystalline cellulose in component B. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental group 5-2.
Control group 9
The control group referred to the preparation method provided in experimental group 5-2 for preparing a composition without bitter taste, a composition was prepared. The difference between the control group and the experimental group 5-2 is that: in the preparation process of the composition, microcrystalline cellulose with the average particle size of 15 μm is selected, and the mass ratio of microcrystalline cellulose to sugar alcohol in the component B is 1:1, specifically, 27.5g microcrystalline cellulose and 27.5g sugar alcohol are included in the raw materials. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental group 5-2.
Control group 10
The control group referred to the preparation method provided in experimental group 5-2 for preparing a composition without bitter taste, a composition was prepared. The difference between the control group and the experimental group 5-2 is that: in the preparation process of the composition, microcrystalline cellulose with the average particle size of 65 mu m is selected, and the mass ratio of microcrystalline cellulose to sugar alcohol in the component B is 4.5:1, specifically, the raw materials comprise 45g of microcrystalline cellulose and 10g of sugar alcohol. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental group 5-2.
Example 6
This example sequentially uses the non-bitter compositions prepared in examples 1-5 and comparative examples 1-2 to prepare a gel comprising the following raw materials in parts by weight: 5 parts of a non-bitter composition, 85 parts of a sweetener, 8 parts of a gel, 3 parts of an acidulant and 0.5 part of essence; in this example, maltitol was used as sweetener, gelatin was used as gel, and citric acid was used as sour agent.
Preparing materials according to the raw material formula, and preparing gel according to the following steps:
s1, decocting saccharification adhesive: heating sweetener to 100deg.C, decocting to dissolve, and making into sugar solution; stirring and dissolving the gel and water at 100 ℃ to prepare a glue solution; uniformly mixing the glue solution and the sugar solution to prepare a mixed solution;
s2, blending: uniformly stirring the composition without bitter taste with the mixed solution, and uniformly mixing the sour agent and other auxiliary materials to obtain a feed liquid;
s3, forming: pouring the feed liquid into a mould, drying at 40 ℃, and demoulding to obtain the gel.
FIG. 1 is a graph of a gel product prepared according to the above method using the non-bitter composition of experimental group 1-2, as can be seen, the composition being uniformly dispersed in the gel product.
Test example 1
1. Test object: the compositions prepared in examples 1 to 5 and comparative examples 1 to 2, and the gel prepared in example 6.
2. Test items and test methods:
(1) Particle size: sieving with 300 μm, 200 μm and 100 μm molecular sieves and weighing the sieved composition.
(2) Dispersibility of the non-bitter composition:
2g of gel prepared in each experimental group is taken, the gel is divided into 6 parts averagely, the EGCG content of the gel is detected, and the relative standard deviation RSD% is calculated. The smaller the relative standard deviation, the better the dispersibility of the non-bitter composition. When RSD% is less than or equal to 4%, the composition is considered to have no obvious bitter taste.
(3) Bitter taste:
and (3) carrying out taste testing on the test object, randomly selecting 40 people for taste evaluation, and evaluating the bitter taste of the test object by a tester. The evaluation indexes of bitter and astringent taste are classified as 'having' or 'not having', and 'having' represents obvious bitter and astringent taste; "none" means that the bitter taste is insignificant or substantially no. If more than 80% of the testers considered no bitter taste, then it was marked as "no".
3. Test results
TABLE 2 formulations of the corresponding compositions for examples 1-5, comparative examples 1-2
Figure BDA0004202313860000131
Figure BDA0004202313860000141
TABLE 3 test results of the test subjects in test example 1
Figure BDA0004202313860000142
Figure BDA0004202313860000151
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Analysis of results:
comparing the formulation of the subject in Table 2 with the test results of the subject in Table 3, it was found that the compositions without bitter taste prepared in examples 1 to 5 were better in dispersibility and the effect of improving bitter taste corresponding to the compositions or gels than comparative examples 1 to 2. Comparing the test results of the experiment group 1-1 with the test results of the control group 1 and the control group 2, wherein under the condition that the materials contained in the component A are EGCG, the compositions and the gel prepared by the control group 1-2 have obvious bitter taste; similarly, by comparing the test results in Table 3 for the test group 5-1 with the test group 7 and the test group 8, in the case where the material contained in the component A is caffeine as well, the dispersion effect of the compositions prepared in the test group 7-8 is inferior to the dispersion effect corresponding to the test group 5-1, and the bitterness and astringency of the compositions prepared in the test group 7-8 are remarkable. Thus, the invention can effectively improve the edible mouthfeel of the composition by adding microcrystalline cellulose and sugar alcohol into the composition containing EGCG and/or caffeine, and the combination of the microcrystalline cellulose and sugar alcohol can inhibit the bitter taste of the EGCG and/or caffeine. The test performances corresponding to the experiment groups 1-1, 5-1 and 5-4 are compared, and the fact that the specific materials in the component A adopted by the three experiment groups are not identical can be found, but all the prepared composition has good dispersion performance and no obvious bitter taste, and the composition prepared by adding the component B containing microcrystalline cellulose and sugar alcohol when the component A contains EGCG and/or caffeine has good edible taste.
Comparing the formulations of example 1 with the formulations of control 3 and control 4 in table 2, the difference between example 1 and control 3 and control 4 is the difference in the particle size of microcrystalline cellulose; comparing the test data of example 1 with the test data of the control group 3 and the test data of the control group 4, it can be found that the grain size of microcrystalline cellulose can affect the eating feeling of the gel, and when microcrystalline cellulose with the grain size of 25-50 μm is selected, the prepared gel has no obvious bitter taste. Comparison of the formulations in Table 2 for example 1 and control 5, 6 shows that example 1 differs from control 5, 6 in the particle size of the microcrystalline cellulose and in the ratio of microcrystalline cellulose to sugar alcohol in component B. Comparing the test results of example 1 with those of control groups 3 to 6 in Table 3, the dispersibility measured in example 1 is generally better than that of the compositions prepared in control groups 3 to 6 in the products. Similarly, the difference between example 5 and comparative examples 9 to 10 in Table 2 is that the particle size of microcrystalline cellulose is different and the ratio of microcrystalline cellulose to sugar alcohol in component B is different. Comparing the test results in Table 3 for example 5 with the control groups 9-10, it was found that the composition prepared in example 5 had better overall properties. This illustrates that in the preparation materials of example 1 and example 5, when microcrystalline cellulose: when the sugar alcohol=1.5-4.0:1 and the grain diameter of the microcrystalline cellulose is 25-50 mu m, and the grain diameters of the composition are all in the range of 0.1-0.3 mm, the prepared composition has good dispersibility in products, and the bitter taste in the component A can be uniformly dispersed, so that the bitter taste in the composition is lower than the average threshold value of people, and the taste of the composition is further improved. Among them, in example 1, the compositions prepared in experimental groups 1-2 were found to have the best dispersion properties; in example 5, the microcrystalline cellulose to sugar alcohol ratio selected in experimental group 5-2 produced a composition with optimal dispersibility. Therefore, when the average particle size of the microcrystalline cellulose is 35 μm and the mass ratio of the microcrystalline cellulose to the sugar alcohol is 2.5:1, the bitter taste caused by EGCG and/or caffeine in the component A can be effectively solved, so that the use taste of the composition is further improved, and the product containing the composition can exert the efficacy of the component A and can keep good taste.
Comparing the test results in table 3 of examples 1 to 5 and comparative examples 1 to 2, it can be found that when the mass ratio of the low-particle size particles to the high-particle size particles is 1:1.2 to 3.0, the dispersibility of the non-bitter composition can be further improved so that the composition can be uniformly dispersed in the product. The situation that the composition is gathered locally in the product can be effectively reduced, so that the probability of obvious bitter taste of the product locally is reduced, the bitter taste generated by the whole product is lower than the average bitter threshold value of people, and the purpose of effectively improving the taking taste of the composition is achieved.
Comparing the dispersibility and bitterness test results in table 3 of experimental groups 1-2 and example 2, it can be found that the compositions and gel products provided in example 2 and experimental groups 1-2 have no obvious bitterness, thus demonstrating that the addition amount of microcrystalline cellulose and sugar alcohol can be adaptively adjusted according to the contents of epigallocatechin gallate and caffeine in component a, so that the preparation raw materials of the non-bitter composition satisfy the sum of epigallocatechin gallate and caffeine in component a: the ratio of the microcrystalline cellulose of component B to the sum of the masses of sugar alcohols satisfies 1: when the requirement is 0.5-1.5, the aim of reducing the bitter taste of the materials in the component A can be further achieved, and the edible mouthfeel of the composition and the product containing the composition is improved.
Comparing the test results of experimental groups 1-2 and example 3, it was found that the kind of sugar alcohol influences the bitterness-improving effect of the gel. The bitterness of the compositions provided by test group 1-2, test group 3-1, test group 3-2, and test group 3-3 was not significant, indicating that the bitterness of the resulting compositions could be improved. The dispersibility of the composition corresponding to the experimental group 1-2 is more obvious than that of the compositions of the experimental groups 3-1, 3-2 and 3-3, which shows that the composition prepared by adopting erythritol has the optimal edible taste and is more beneficial to reducing the bitter taste.
Comparing the test results of the test group 1-2 and the test group 4, it can be found that the non-bitter compositions prepared in the test group 1-2, the test group 4-2 and the test group 4-3 have better measured dispersibility than the non-bitter composition provided in the test group 4-1, and the compositions and the gel provided in the test group 1-2, the test group 4-2 and the test group 4-3 have no obvious bitter taste, which means that the coating layer is arranged outside the composition, so that the bitter taste of the epigallocatechin gallate in the composition can be further reduced, and the edible taste of the composition is improved. And, the coating layers in the experiment groups 1-2, 4-2 and 4-3 all enable the value of R to be in the range of 5-20%, and the bitter taste of the composition and the gel product without bitter taste provided by the three experiment groups is not obvious. Therefore, when the quality of the coating layer is 5-20%, the coating layer outside the composition can ensure that the composition containing the coating layer has good dispersibility and can ensure the effective concentration of epigallocatechin gallate in the product.
Example 7
Experimental group 7-1
The experimental group was a preparation method for preparing a gel provided in reference example 6, and a gel was prepared using the non-bitter composition prepared in experimental group 1-2. The composition of the raw materials and the preparation method adopted by the experimental group are strictly consistent with those of the example 6.
Experimental group 7-2
The experimental group referred to the preparation method for preparing gel provided in experimental group 7-1, a gel was prepared using the non-bitter composition prepared in experimental group 1-2. The difference between this experimental group and experimental group 7-1 is that: in the process of preparing the gel, erythritol is selected as a sweetener, pectin is selected as a gelling agent, and citric acid is selected as an acidulant. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental group 7-1.
Experimental group 7-3
The experimental group referred to the preparation method for preparing gel provided in experimental group 7-1, a gel was prepared using the non-bitter composition prepared in experimental group 1-2. The difference between this experimental group and experimental group 7-1 is that: in the process of preparing the gel, maltitol is selected as a sweetener, gelatin is selected as a gelling agent, and malic acid is selected as an acidulant. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental group 7-1.
Experimental group 7-4
The experimental group referred to the preparation method for preparing gel provided in experimental group 7-1, a gel was prepared using the non-bitter composition prepared in experimental group 1-2. The difference between this experimental group and experimental group 7-1 is that: in the process of preparing the gel, isomalt is selected as a sweetener, carrageenan is selected as a gelling agent, and lactic acid is selected as an acidulant. The proportion of the other raw materials and the preparation method are strictly consistent with those of the experimental group 7-1.
Test example 2
1. Test object: the gel prepared in example 7.
2. Test items and test methods:
(1) Dispersibility of non-bitter compositions
2g of gel prepared in each experimental group is taken, the gel is divided into 6 parts averagely, the EGCG content of the gel is detected, and the relative standard deviation RSD% is calculated. The smaller the relative standard deviation, the better the dispersibility of the non-bitter composition. When RSD% is less than or equal to 4%, the composition is considered to have no obvious bitter taste.
(2) Bitter and astringent taste
And (3) carrying out taste testing on the test object, randomly selecting 40 people for taste evaluation, and evaluating the bitter taste of the test object by a tester. The evaluation indexes of bitter and astringent taste are classified as 'having' or 'not having', and 'having' represents obvious bitter and astringent taste; "none" means that the bitter taste is insignificant or substantially no. If more than 80% of the testers considered no bitter taste, then it was marked as "no".
3. Test results: the raw material composition and the test results of each of the test subjects in this test example are shown in Table 4.
TABLE 4 raw material composition and test results for the test subjects in test example 2
Figure BDA0004202313860000181
As can be seen from Table 4, the use of different colloids, sweeteners, and acidulants in the experimental groups 7-1 to 7-4 produced gels, all resulted in good dispersion of the non-bitter composition in the gel and improved bitterness and taste of the gel.
The above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention.

Claims (10)

1. A non-bitter composition characterized by: the non-bitter composition comprises a component A and a component B, wherein the component A comprises at least one of epigallocatechin gallate and caffeine, the component B comprises microcrystalline cellulose and sugar alcohol, and the microcrystalline cellulose is prepared from the following components in parts by weight: the sugar alcohol=1.5-4.0:1, and the average grain diameter of the microcrystalline cellulose is 25-50 mu m; the particle size of the non-bitter composition is 0.1-0.3 mm.
2. A non-bitter composition according to claim 1, wherein the non-bitter composition having a particle size of 0.1 to 0.2mm is a low-particle size particulate and the non-bitter composition having a particle size of 0.2 to 0.3mm is a high-particle size particulate; the mass ratio of the low-particle-size particles to the high-particle-size particles is 1:1.2 to 3.0.
3. A non-bitter composition according to claim 1, wherein the sum of the epigallocatechin gallate and the caffeine in component a, on a mass basis: sum of the microcrystalline cellulose and the sugar alcohol in component B = 1:0.5 to 1.5.
4. A non-bitter composition according to claim 1, wherein the sugar alcohol is selected from at least one of erythritol, maltitol, isomalt, xylitol, sorbitol.
5. A non-bitter composition according to claim 1, further comprising a coating layer disposed on the exterior of the non-bitter composition.
6. A non-bitter composition according to claim 5 wherein the coating layer is prepared from at least one material selected from the group consisting of ethylcellulose, ion exchange resins, shellac, and polyacrylic resins.
7. A non-bitter composition according to claim 6, wherein the coating layer has a mass of R of from 5 to 20%; the r=the mass of the coating layer/(the mass of the non-bitter composition-the mass of the coating layer).
8. A product comprising a non-bitter composition according to any one of claims 1 to 7.
9. A product according to claim 8, wherein the non-bitter composition is present in the product in an amount of not less than 2% by weight, calculated as mass percent.
10. The product of claim 8, wherein the product is in a form selected from the group consisting of a liquid beverage, a gel, a solid beverage, and a powder.
CN202310465837.2A 2023-04-26 2023-04-26 A composition without bitter taste and product comprising the same Pending CN116420874A (en)

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