JP5909040B2 - Coated granule containing unpleasant taste component and solid composition for oral consumption - Google Patents

Description

  The present invention relates to a coated granule containing an unpleasant tasting component with an unpleasant flavor suppressed, a solid composition for oral consumption such as a fast-dissolving granule containing the coated granule, and The present invention relates to a manufacturing method thereof.

  Ingredients that are taken orally in the form of food and drink, feed, pharmaceuticals, quasi drugs, and the like may contain ingredients that exhibit unpleasant tastes such as bitterness, pungent taste, sourness, and astringency (unpleasant taste ingredients). is there. Various techniques have been developed to prevent the unpleasant taste of the unpleasant taste component from being felt in the mouth.

  For example, in Patent Document 1, a core material containing a fine powder having a diameter of 50 μm or less of an unpleasant taste component is coated with a material that exhibits poor water solubility at room temperature, such as zein, and granulated. A coated granular composition is described in which the entire peripheral surface of the core material is provided with a layer of the substance and an outer fat and oil layer produced by a method including a step of coating with fat and oil. According to Patent Document 1, this composition has an effect that an unpleasant taste component is prevented from being eluted and the taste is masked.

  Patent Document 2 discloses an oral solid preparation containing a component having an unpleasant taste, menthol, and a sweetening agent such as stevia extract. The present invention focuses on the fact that unpleasant tastes such as bitterness are markedly reduced by the combination of menthol and a specific sweetener.

  Patent Document 3 describes an oral pharmaceutical composition containing a pharmaceutically active ingredient having an unpleasant taste, two or more kinds of high sweeteners (sweetness 150 or more), and a substance exhibiting sourness.

  Patent Document 4 discloses a composition containing a water-soluble vitamin having an unpleasant flavor and acesulfame potassium. Also in this invention, the flavor of water-soluble vitamin is tasted by the combined oral intake of acesulfame potassium.

  In Patent Document 5, an oral solid preparation obtained by granulating a composition containing a drug having a bitter taste and a hydrophilic polymer in the presence of water and then drying it until the water content becomes 7.5% by mass or less. Is described. According to Patent Document 5, the oral solid preparation suppresses the bitter taste of the drug when taken.

Japanese Patent No. 4147620 JP 2000-159691 A JP 2000-290199 A JP 2002-60339 A JP 2008-156258 A

  Conventionally provided means for suppressing the flavor of an unpleasant taste component have not been satisfactory for suppressing the flavor of a particularly strong unpleasant flavor (for example, gadget (purple turmeric)). The technique of Patent Document 1 or the like that coats the outer layer of the unpleasant taste component fine powder with a poorly water-soluble substance has a problem that an unpleasant flavor is directly felt when the unpleasant taste component is eluted from the coating layer. The techniques of Patent Documents 2 to 5 that correct the taste of an unpleasant taste component by using a sweetener or the like together have a problem that they are not effective for masking a component that has a particularly unpleasant flavor.

  In other words, in the case of pharmaceuticals etc. to be taken (swallowed immediately) with water, the coating technique of Patent Document 1 etc. is effective, but it dissolves in the oral cavity without drinking water, fast-dissolving granules, chewing In the case of chewable preparations and lozenges that are dissolved in the oral cavity, the unpleasant taste of the unpleasant taste ingredient is dramatically felt when the unpleasant taste ingredient elutes from the coating layer in the oral cavity during taking. It is done.

  Therefore, an object of the present invention is to provide a composition for oral intake in which an unpleasant flavor is suppressed even when it contains a component having a particularly strong unpleasant flavor, such as gudget.

The present inventors include a granulated product (C) containing an unpleasant taste component (A) and a taste-masking substance (B), and a material that coats the granulated product (C) and exhibits poor water solubility at room temperature. In the coated granulated product (F) characterized by comprising a layer, it was found that the flavor of the unpleasant tasting component (A) at the time of oral intake is sufficiently suppressed, and the present invention has been completed. The present invention includes the following inventions.
(1) A granulated product (C) containing an unpleasant tasting component (A) and a taste-masking substance (B), and a layer containing a substance that is sparingly soluble in water at room temperature, covering the granulated product (C). A coated granulated product (F), comprising:
(2) The layer containing a substance that exhibits poor water solubility at room temperature is at least one selected from the group consisting of hydrous alcohol-soluble protein, fats and oils, pullulan, xanthan gum, agar, porous starch, gelatin, gellantan gum, and carrageenan. A layer (D) containing a certain substance 1 and a layer (E) containing a substance 2 which is one or more selected from the group consisting of fats and oils, shellac (shellfish extract) and beer yeast cell walls, One of (D) and layer (E) forms an inner layer, and the other forms an outer layer, The coated granulated product (F) according to (1),
(3) The coated granulated product (F) according to (2), wherein the layer (D) forms an inner layer and the layer (E) forms an outer layer.
(4) The unpleasant taste component (A) is one or more selected from the group consisting of gadget, autumn turmeric and spring turmeric (1) to the coated granulated product according to any one of (3) (F) .
(5) The coated granulation according to any one of (1) to (4), wherein the taste masking substance (B) is one or more selected from the group consisting of sugars, water-soluble polymers, high-sensitivity sweeteners, and fragrances. Things (F).
(6) The coated granulated product (F) according to (5), wherein the taste masking substance (B) is sugar-transferred stevia and / or cyclodextrin.
(7) The coated granulated product (F) according to any one of (1) to (6), wherein the granulated product (C) is a spray granulated product.
(8) The coated granulated product (F) according to any one of (1) to (7), wherein the coated granulated product (F) has an average particle size of 10 to 2000 μm.
(9) The method for producing a coated granulated product (F) according to (2), which comprises the following steps.
(I) a step of preparing a granulated product (C) containing an unpleasant taste component (A) and a taste-masking substance (B);
(II) A step of coating and granulating the granulated product (C) with one of substance 1 and substance 2,
(III) A step of coating and granulating the obtained granulated material with the other of the substance 1 and the substance 2.
(10) The granulated product (C) is coated and granulated with substance 1 in step (II), and the granulated product is coated and granulated with substance 2 in step (III), and the coated granulation according to (9) Manufacturing method of thing (F).
(11) The method for producing a coated granulated product (F) according to (9) or (10), wherein the granulated product (C) is prepared by spray granulation in the step (I).
(12) A fast-dissolving granule (G) containing the coated granulated product (F) according to any one of (1) to (8).
(13) Granule (G) according to (12), formed by any one of spray granulation, extrusion granulation, stirring granulation, fluidized bed granulation, rolling granulation and compression granulation. .
(14) The granule (G) according to (13), wherein the granulation treatment is extrusion granulation.
(15) The granule (G) according to any one of (12) to (14), further containing a taste masking substance (B ′) in a part other than the coated granulated product (F).
(16) The granule (G) according to (15), wherein the taste masking substance (B ′) is at least one selected from the group consisting of sugars, water-soluble polymers, high-sensitivity sweeteners, and fragrances.
(17) Granule (G) according to (16), wherein the taste-masking substance (B) and taste-masking substance (B ′) are at least one selected from the group consisting of sugar-transferred stevia, cyclodextrin and high-sensitivity sweetener.
(18) The granule (G) according to any one of (12) to (17), wherein the granule (G) has an average particle size of 100 to 3000 μm.
(19) The raw material mixture containing the coated granulated product (F) according to any one of (1) to (8) and water, extrusion granulation, stirring granulation, fluidized bed granulation, rolling granulation And a granulation process of any one of compression granulation, and a method for producing granules (G).
(20) The method according to (19), wherein the raw material mixture further contains a taste-masking substance (B ′).
(21) A solid composition for oral consumption containing the coated granulated product (F) according to any one of (1) to (8).

  According to the present invention, it is possible to sufficiently suppress the flavor of an unpleasant taste component during oral intake.

  When the coated granulated product (F) is eaten, the dissolution of the unpleasant taste component (A) is suppressed by the action of the coating layer of the poorly water-soluble substance, and further, the dissolved unpleasant taste component (A) is added to the taste masking substance (B ) With the tongue, it is difficult to feel an unpleasant taste. That is, the coated granulated product (F) can effectively mask the unpleasant taste of the unpleasant taste component (A) by combining the action of the coating layer of the poorly water-soluble substance and the taste masking substance (B). .

  In the present invention, oral ingestion or eating means that when the coated granulated product (F) is taken with water, when it is taken in the oral cavity without drinking water like a fast-dissolving granule, it is chewable. It is a concept that includes the case of chewing like a preparation and taking it after dissolving in the oral cavity like a lozenge.

FIG. 1 (a) schematically shows a cross-sectional structure of the coated granulated product (F) of the present invention having a single coating layer made of a poorly water-soluble substance at room temperature. FIG. 1 (b) schematically shows a cross-sectional structure of the coated granulated product (F) of the present invention in which the coating layer is composed of an inner layer and an outer layer. FIG. 2 schematically shows the internal structure of the fast-dissolving granule (G) containing the coated granulated product (F).

Granulate containing coating granules unpleasant taste components (A) and flavoring substances (B) (C), and coated granules of (C), a layer of a material which hardly water-soluble at room temperature A typical form of the structure of the coated granulated product (F) of the present invention, which is characterized by comprising: FIG. 1 (a) and (b).

  As shown in FIGS. 1 (a) and 1 (b), a layer containing a substance that is sparingly soluble in water at room temperature (hereinafter referred to as “coating layer”) covers the outer surface of a plurality of granules (C). The coated granules (F) are formed by binding each other. A plurality of granules (C) are present dispersed in the continuous phase of the coating layer. Although not shown, the coated granulated product (F) may be formed of a single granulated product (C) and a coating layer covering the outer surface thereof.

  As shown in FIG. 1 (b), the coating layer may be composed of an inner layer and one or more outer layers. In this case, a plurality of granules (C) are present in a dispersed state in the continuous phase of the inner layer of the coating layer, and the outer layer covers the outer surface. Although not illustrated, the coated granulated product (F) may have a structure in which a single granulated product (C) is present in the inner layer of the coating layer and the outer layer covers the outer surface thereof. .

  Although not shown, the coating layer may have a multilayer structure of three or more layers. In that case, for example, it has a structure in which one or more additional layers are arranged on the outer surface of the outer layer in FIG.

  Next, the composition of the coated granulated product (F) will be described.

  The unpleasant taste component (A) refers to a component that exhibits an unpleasant taste when taken orally, such as a bitter component, a pungent component, a sour component, and an astringent component.

  The bitterness component is ganjutsu (the main bitterness-causing substances are sesquiterpenes. Similarly, the main cause of unpleasant taste is shown in parentheses), autumn turmeric (curcumin), spring turmeric (sesquiterpenes), assembly ( Swell thiamarin, gentian (gentiopicroside), grapefruit (naringin), tea (catechin), onion (quercetin), buckwheat (rutin), straw (tannin), soybean (saponin), coffee (chlorogenic acid and caffeine) ), Strawberry (ellagic acid), sesame (lignan), parsley (coumarin), clara (matrine), kihada (berberine), nigaki (quasin), daidai (limonin), hop (isoalpha bitter acid), cacao (theobromine) And other plants.

  These plants may be used in the form of a dry powder or the like of a site normally ingested for uses such as food and medicine, or may be used in the form of an extract with water or an organic solvent. As the extraction solvent, it is preferable to use an organic solvent such as alcohol, hexane, or acetone. An extract of a mixed solvent of a hydrophilic organic solvent such as alcohol and water can also be used. The mixing ratio of the hydrophilic organic solvent and water is not particularly limited. For example, the weight ratio is preferably in the range of 10:90 to 90:10, and more preferably in the range of 20:80 to 50:50. Ethanol is preferred as the alcohol. A plant extract using an organic solvent such as acetone can also be used.

  These plant bitterness-causing substances can also be used as bitterness components. The bitterness-causing substance may be concentrated or isolated from a plant body, or may be artificially synthesized. The bitter components further include phenylthiourea, quinine sulfate, strychnine sulfate, nicotine, ipomemarone, cucurbitatin A, humulone, lupron, and bitter peptides (eg Gly-Leu, Leu-Phe, Leu-Lys, Arg-Leu, Arg- Peptides obtained by pepsin hydrolysis of soy protein such as Leu-Leu, Ser-Lys-Gly-Leu, Phe-Ala-Leu-Pro-Glu-Tyr-Leu-Lys, Arg-Gly-Pro-Pro-Phe- Peptide obtained by hydrolyzing casein such as Ile-Val) and the like. These may also be concentrated or isolated from natural products, or may be artificially synthesized.

  The technique of the present invention is particularly suitable for masking the strong bitterness of vegetatives. Gajutsu is preferably used in the form of an extract.

  Examples of the pungent component include ginger (shogaol, gingerol), sansho (sanshool), capsicum (capsaicin), pepper (piperine), and horseradish mustard (allyl sulfide, allyl isothiocyanate).

  Examples of the sour component include citric acid, DL-malic acid, L-tartaric acid, adipic acid, gluconic acid, succinic acid, acetic acid, lactic acid, and phytic acid.

  Examples of astringency components include wine (tannin), tea (tannin, catechin, oxalic acid), and oyster (sibuol, leucodelphinidin 3 glucoside).

  The above materials exemplified as the pungent component, the sour component, and the astringent component may be used in the form of a dry powder or the like that is usually ingested in foods, pharmaceuticals, etc., or extracted with water or an organic solvent. It may be used in the form of The above compounds exemplified as causative substances of pungent, sour, and astringent tastes may be concentrated or isolated from natural products, or may be artificially synthesized.

  The content of the unpleasant taste component (A) in the coated granulated product (F) is not particularly limited, but preferably 10% as the solid content of the unpleasant taste component (A) in the total amount of the coated granulated product (F). % Or more, more preferably 20 to 65%. In addition, solid content refers to the part remove | excluding the water | moisture content from the unpleasant taste component (A). For example, when the unpleasant taste component (A) is a plant extract such as a ganj extract, a portion obtained by removing moisture from the plant extract is defined as a solid content.

  When the unpleasant taste component (A) is a plant extract, the solid content of the plant extract is usually 1 part by mass from 100 to 200 parts by mass of the raw plant material.

  When the unpleasant taste component (A) is ganj, the coated granulated product (F) is ganj extract in an amount equivalent to 10 to 150 g, preferably 20 to 100 g of gadget per 1 g of raw material. ) Is desirable. Conventionally, no preparation for oral consumption containing an unpleasant tasting component (A) such as a high concentration of gudget as described above has been provided.

  As the corrigent substance (B), one or more selected from the group consisting of saccharides, water-soluble polymers, high-sensitivity sweeteners, and fragrances (including fragrance preparations) can be used.

  As saccharides, cyclodextrins, monosaccharides (glucose, fructose, galactose), disaccharides (maltose, lactose, sucrose, cellobiose, trehalose, isomaltose, melbiose, gentiobiose, balatinose), polysaccharides (glycogen, starch, cellulose, pectin, (Glucomannan, galactan), oligosaccharide (fructo-oligosaccharide, palatinose oligosaccharide, galacto-oligosaccharide, raffinose, stachyose), sugar alcohol (multitose, erythritol, xylitol, maltotritol, oligosaccharide alcohol, sorbitol), coupling sugar (glycosyl sucrose) Cyclodextrin is preferred. Cyclodextrin is a polysaccharide having a cyclic structure, and the inside of the cyclic structure is a pore having a size that allows inclusion of other relatively small molecules. The inner diameter of the holes is about 0.45-0.6 nm for the α body, 0.6-0.8 nm for the β body, and 0.8-0.95 nm for the γ body. In the present invention, a γ body having a large pore (γ cyclodextrin) is particularly preferred.

  Examples of water-soluble polymers include β-starch containing modified starch, α-modified starch containing modified starch, xanthan gum, locust bean gum, guar gum, tamarind gum, konjac mannan, gellan gum, sodium alginate, tara gum, agar, and carboxymethylcellulose. Can be mentioned.

  Highly sensitive sweeteners include sugar-transferred stevia, sucralose, acesulfame K, aspartame, thaumatin, neotame, saccharin, saccharin sodium, glycyrrhizin, disodium glycyrrhizinate, trisodium glycyrrhizinate, dihydrochalcone, stevioside, rebaudioside A, ticlo, Rakan fruit and licorice are mentioned, and sugar transfer stevia is preferable.

  Particularly preferred taste masking substance (B) is one or both of cyclodextrin and transglycosylated stevia.

  The granulated product (C) contains an unpleasant taste component (A) and a taste masking substance (B). The granulated product (C) may consist only of the unpleasant taste component (A) and the taste masking substance (B). The blending amount of the unpleasant taste component (A) and the taste-masking substance (B) in the granulated product (C) is not particularly limited, but preferably the unpleasant taste component (A) is based on the total amount of the granulated product (C). 50-90 mass%, and the taste-masking substance (B) is 10-50 mass%.

The granulated product (C) is obtained by a normal granulation method such as spray granulation, extrusion granulation, stirring granulation, fluidized bed granulation, rolling granulation, and compression granulation, and granulation. The product (C) is preferably a spray granulated product. The spray granulation is performed by spray granulating a liquid mixture containing the unpleasant taste component (A) and the taste masking substance (B) using a normal spray granulator. When the unpleasant taste component (A) is in the form of a liquid such as a plant extract, it is not necessary to add a liquid medium such as water separately when adjusting the liquid mixture, but a liquid medium is added if necessary May be. The taste masking substance (B) can also serve as an excipient or a binder, and other excipients or binders may be added to the mixture as necessary.
The particle size of the granulated product (C) is not particularly limited, but is preferably 10 to 2000 μm.

  Examples of “substances that are sparingly soluble in water at room temperature” constituting the coating layer include hydrous alcohol-soluble proteins, fats and oils, pullulan, xanthan gum, agar, porous starch, gelatin, gellan tongue gum, carrageenan, shellac (shellfish extract), Examples include beer yeast cell walls. Examples of the hydrous alcohol-soluble protein include zein, which is a protein derived from corn.

  The amount of the hardly water-soluble substance constituting the coating layer is not particularly limited, and can be appropriately determined so that the solid content of the unpleasant taste component (A) is in the above range.

  The operation of coating the granulated product (C) with a coating layer containing a substance that exhibits poor water solubility at room temperature includes spray granulation, extrusion granulation, stirring granulation, fluidized bed granulation, rolling granulation and compression granulation. It is carried out by a normal granulation method such as granulation. A coated granulated product (F) is formed by coating the outer surface of one or more granulated products (C) with a coating layer. When a plurality of granules (C) are coated, the coating layer bonds the plurality of granules (C) to each other.

The coating layer may have a single layer structure or a multilayer structure of two or more layers.
The multilayer structure preferably comprises an inner layer that covers and binds the outer surfaces of the plurality of granulated products (C) and one or more outer layers that cover the outer surface of the inner layer. In this case, the granulated product (C) is coated and granulated with the inner layer by the above granulating means, and the obtained granulated product is further coated and granulated with the outer layer. The outer layer is coated by a conventional granulation method such as spray granulation, extrusion granulation, stirring granulation, fluidized bed granulation, rolling granulation, and compression granulation.

  One of the inner layer and the outer layer is a layer of substance 1 which is one or more selected from the group consisting of hydrous alcohol-soluble protein, fats and oils, pullulan, xanthan gum, agar, porous starch, gelatin, gellantan gum and carrageenan, and the other Is preferably a substance 2 layer that is one or more selected from the group consisting of fats and oils, shellac (shellfish extract) and brewer's yeast cell walls, the inner layer being the substance 1 layer and the outer layer being the substance 2 layer It is particularly preferred. The outer layer can be multi-layered into two or more layers. In this case, each outer layer is preferably a substance 2 layer.

  The average particle size of the coated granulated product (F) is preferably 10 to 2000 μm. In the present invention, the “average particle size” refers to an integrated 50% particle size in an under-sieving integrated distribution determined by a sieving method, and the term “average particle size” is used in this sense in the specification and claims.

  The coated granulated product (F) may be used for the purpose of directly ingesting itself, or the coated granulated product (F) may be formulated with auxiliary components such as excipients necessary for formulation and administered orally. An ingestible composition may be prepared. The composition for ingestion may contain other active ingredients as necessary. Examples of solid compositions for ingestion include granules, tablets, powders, powders, and oral fast-dissolving (fast-dissolving) granules, fast-dissolving tablets, chewable tablets, lozenges, and drop agents are preferred. Fast dissolving granules are particularly preferred.

Fast-dissolving granule The fast-dissolving granule (G) according to the present invention contains a plurality of coated granules (F) in one granule, as schematically shown in FIG. Fast-dissolving granules are granules that are taken orally without drinking water and dissolve in the oral cavity.

  The fast-dissolving granules (G) are coated granules (F) and the usual ingredients used in the production of fast-dissolving granules, such as lactose, corn starch, crystalline cellulose, sugar alcohol, starch, pregelatinized starch and dextrin Etc. (these act as substrates or excipients) and the like. The method for producing the fast-dissolving granules (G) is not particularly limited, but usually, the raw material mixture containing at least the coated granulated product (F) and water is spray granulated, extruded granulated, stirred granulated, fluidized It can be produced by applying any granulation treatment such as layer granulation, rolling granulation, compression granulation and the like. The usual components (and optionally, a taste-masking substance (B ′) described later) can be added to the raw material mixture and granulated. As the granulation treatment, extrusion granulation is particularly preferable.

  Because fast-dissolving granules stay in the mouth and dissolve, when the taste of the unpleasant taste component (A) in the coated granulated product (F) is particularly strong (for example, when the unpleasant taste component (A) is garnet) For example, the granule (G) preferably further contains a taste masking substance (B ′) in a portion other than the coated granulated product (F). In embodiments in which the taste-masking substance (B ′) is included, the granules (G) gradually dissolve in the mouth during eating, and initially an unpleasant flavor is masked mainly by the action of the taste-masking substance (B ′), In addition, the dissolution of the unpleasant taste component (A) is suppressed by the action of the coating layer of the poorly water-soluble substance. In addition, since the unpleasant taste component (A) that gradually elutes touches the tongue together with the taste masking substance (B), it is difficult to feel an unpleasant taste. Furthermore, the taste masking substance (B ') acts continuously. Thus, the fast-dissolving granule (G) containing the taste-masking substance (B ′) is a combination of the action of the taste-masking substance (B ′), the poorly water-soluble substance coating layer, and the taste-masking substance (B). The unpleasant flavor of the unpleasant taste component (A) can be masked remarkably and effectively, and a good flavor can be maintained.

The taste-masking substance (B ′) can be selected from the components described above for the taste-masking substance (B) in the coated granulated product (F).
The average particle diameter of the fast-dissolving granules (G) is preferably 100 to 3000 μm.

  When the unpleasant taste component (A) is ganj, the granule (G) contains ganj extract (solid content) in an amount equivalent to 1 to 15 g, preferably 2 to 10 g, of gadget per 1 g of raw material. It is desirable to do. Conventionally, a preparation for oral consumption containing such a high concentration of gudget has not been provided.

  As described above for the fast-dissolving granules (G), the present invention is suitable for preparations for oral intake in a form that dissolves continuously in the oral cavity. It is possible to design appropriately based on the same design concept as G).

<Coated granulated product (F)>
Example 1
(I) The following raw materials were granulated using a spray granulator. The obtained granulated product was the core material of the desired coated granulated product (F), and had an average particle size of about 100 μm.

(II) The granulated product (C) obtained in the step (I) was covered and granulated with the following coating material while adding moisture using an inclined rotating pan type rolling granulator.

(III) The granulated product obtained in step (II) is covered and granulated with the following coating material using a spray granulator, and coated with two layers of zein and fats and oils having an average particle size of about 200 μm. A coated granulated product (F) was prepared.

  The coated granulated product (F) obtained above had a good flavor because the bitter taste of the gadget extract was masked very well when dissolved in the oral cavity. Further, there was no problem in production such as difficulty in applying to the granulation apparatus due to moisture absorption or the like in the production process, and the granulation suitability was excellent. The content of the solid content of the coated granulated product (F) is 49% by mass.

Example 2
In the step (I), a coating coated with two layers of zein and fats and oils was carried out in the same manner as in Example 1 except that γ cyclodextrin powder was not used and spray granulation was performed using 21 parts by mass of sugar-transferred stevia powder. A granulated product (F) was prepared. The flavor quality and production suitability of the obtained coated granulated product were almost the same as those of the granulated product of Example 1.

Example 3
A coating coated with two layers of zein and fat and oil in the same manner as in Example 1 except that in the step (I), the sugar-transfer stevia powder was not used and spray granulation was performed using 21 parts by mass of γ cyclodextrin powder. A granulated product (F) was prepared. The flavor quality and production suitability of the obtained coated granulated product were almost the same as those of the granulated product of Example 1.

Example 4
In the step (I), instead of the sugar-transferred stevia powder and γ cyclodextrin powder, two layers of zein and fat and oil were used in the same manner as in Example 1 except that spray granulation was performed using 21 parts by mass of β cyclodextrin powder. A coated granulated product (F) was prepared. The obtained coated granulated product had good bitterness and was masked. On the other hand, granulation tends to be difficult as compared with Examples 1-3.

Example 5 (Three-layer coating)
The granulated product obtained in the step (III) is further covered and granulated with the following coating material using a spray granulator, and is made up of three layers of zein, fats and shellac having an average particle size of about 300 μm. A coated granulated product (F) was prepared.

  The obtained coated granulated product was further masked in bitterness of the ganj extract compared to that of Example 1, and had a good flavor.

Comparative Example 1
In the step (I), instead of sugar-transferred stevia powder and γ cyclodextrin powder, two layers of zein and fat and oil were used in the same manner as in Example 1 except that spray granulation was performed using corn starch having an average particle size of about 100 μm. A coated granulated product was prepared.

  Regardless of the granulated material coated with the two layers of zein and fats and oils, the obtained coated granulated material immediately felt the bitter taste of the gadget extract immediately after eating. Compared with this, the granulated product of Example 1 was greatly reduced in bitterness during eating and had a good flavor.

Example 6
<Granule (G)>
Using the following raw materials, each of the granulated coated granules (F) obtained in Example 1, lactose and corn starch, and those obtained by using sugar transfer stevia, acesulfame potassium and water as aqueous solutions Granulated using the apparatus. The granulated product was dried, and the fine powder was passed through a sieve having an opening of 355 μm to prepare granules (G) having an average particle size of about 500 μm.

  The granules (G) obtained above were fast-dissolving, and the bitter taste of the gudget extract was masked very well throughout the meal that dissolved in the oral cavity. Furthermore, there was no bitterness throughout the meal and a moderate sweetness was felt, and a good flavor persisted. The granule (G) contained 49 mg of the solid content of gadget extract per 1 g, that is, the solid content of gadget extract in an amount equivalent to about 9 g of gadget in raw conversion (20 mass of water by drying the granulated product) Department lost).

Comparative Example 2
Granules were prepared in the same manner as in Example 6 except that the coated granulated product obtained in Comparative Example 1 was used instead of the coated granulated product (F) obtained in Example 1.

  The resulting granules had a weak bitterness immediately after eating when dissolved in the oral cavity, but immediately after that, the bitter taste of the ganj extract was strongly felt. The degree of bitterness felt while eating was so strong that it was difficult to withstand eating, and the flavor varied greatly during the eating. Compared to this, the granule of Example 6 had a good flavor, with a bitter taste drastically reduced during eating.

Claims (14)

Granules containing offensive taste components (A) and flavoring substances (B) (C), and
A substance 1 which is one or more selected from the group consisting of hydrous alcohol-soluble protein, fats and oils, pullulan, xanthan gum, agar, porous starch, gelatin, gellantan gum and carrageenan, which coats the granulated product (C) Layer (D),
A coated granulated product (F), comprising: a layer (E) containing a substance that is sparingly water-soluble at room temperature, which coats the layer (D).   The layer (E) contains a substance having poor water solubility at room temperature, which is one or more substances 2 selected from the group consisting of fats and oils, shellac (shellfish extract) and brewer's yeast cell walls, The coated granulated product (F) according to claim 1.   The coated granulated product (F) according to claim 1 or 2, wherein the content of the unpleasant taste component (A) is 20 to 65% of the total amount as a solid content.   The coated granulated product according to any one of claims 1 to 3, wherein the taste-masking substance (B) is at least one selected from the group consisting of sugars, water-soluble polymers, high-sensitivity sweeteners, and fragrances. ).   5. The coated granulated product (F) according to claim 4, wherein the taste masking substance (B) is glycosylated stevia and / or cyclodextrin.   The granulated product (C) comprises 50 to 90% by mass of the unpleasant taste component (A) and 10 to 50% by mass of the taste masking substance (B), based on the total amount, according to any one of claims 1 to 5. The coated granulated product (F) described in 1. 2. The method for producing a coated granulated product (F) according to claim 1, comprising the following steps.
(I) a step of granulating a liquid mixture containing an unpleasant taste component (A) and a taste-masking substance (B) to prepare a granulated product (C),
(II) The granulated product (C) is coated with a substance 1 which is one or more selected from the group consisting of hydrous alcohol-soluble protein, fat and oil, pullulan, xanthan gum, agar, porous starch, gelatin, gellantan gum and carrageenan A step of granulating and forming a layer (D) covering the granulated product (C) ,
(III) A step of forming the layer (E) that covers the layer (D) by coating and granulating the granulated product obtained in the step (II) with a substance that is hardly soluble in water at room temperature.   A fast-dissolving granule (G) containing the coated granulated product (F) according to any one of claims 1 to 6.   9. The granule (G) according to claim 8, further comprising a taste masking substance (B ′) in a part other than the coated granulated product (F).   10. The granule (G) according to claim 9, wherein the taste masking substance (B ′) is at least one selected from the group consisting of saccharides, water-soluble polymers, high-sensitivity sweeteners, and fragrances.   11. The granule (G) according to claim 10, wherein the taste-masking substance (B) and taste-masking substance (B ′) are one or more selected from the group consisting of sugar-transferred stevia, cyclodextrin and high-sensitivity sweetener.   To the raw material mixture containing the coated granulated product (F) according to any one of claims 1 to 6 and water, extrusion granulation, stirring granulation, fluidized bed granulation, rolling granulation and compression granulation A method for producing a granule (G), characterized by performing any granulation treatment of the granule.   13. The method according to claim 12, wherein the raw material mixture further contains a taste masking substance (B ′).   A solid composition for oral consumption containing the coated granulated product (F) according to any one of claims 1 to 6.

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