JP7089855B2 - Bitterness masking composition - Google Patents

Description

The present invention relates to compositions and methods capable of masking bitterness in pharmaceuticals, quasi-drugs or foods and drinks.

When the bitterness component is contained in medicines, quasi-drugs or foods and drinks, it becomes a problem when ingested orally. In the case of pharmaceuticals and quasi-drugs, it may cause a decrease in medication compliance and the desired effect of the active ingredient may not be obtained. For food and drink, it affects the taste and causes a decrease in commercial value. In addition, bitterness is sensed by taste buds distributed in the pharynx, larynx, uvula, and upper esophagus, and affects swallowing movement. If the bitterness is strong, it may cause a swallowing reflex as a defensive reaction, and the drug, quasi-drug, or food or drink having such a bitterness may give an unpleasant impression.

Therefore, as a method for improving the bitterness of pharmaceuticals, quasi-drugs, or foods and drinks, it has been studied to mask the bitterness by adding various masking components, and various proposals have been made.

For example, a method of masking the bitterness of a concentrated liquid food by adding a malt extract has been proposed (Patent Document 1).

Japanese Unexamined Patent Publication No. 2010-246423

However, it is desired to develop further bitterness masking components that can be safely used for pharmaceuticals, quasi-drugs or foods and drinks.

The present invention has been made in view of the above problems, and among the polysaccharides produced by the fungus, welan gum, native gellan gum, and xanthan gum, which are safely used as food additives, have a remarkable bitterness masking effect. And have completed the present invention.

That is, the present invention provides the bitterness masking composition listed below.
Item 1.
A bitterness masking composition containing welan gum and / or native gellan gum.
Item 2.
Item 2. The bitterness masking composition according to Item 1, further comprising a high-sweetness sweetener.
Item 3.
A bitterness masking composition containing xanthan gum and a high-intensity sweetener.
Item 4.
Item 6. The bitterness masking composition according to any one of Items 1 to 3, which is to be used in combination with a pharmaceutical product, a quasi drug, or a food or drink containing a bitter taste component.
Item 5.
Item 6. The bitterness masking composition according to any one of Items 1 to 4, which is an aqueous liquid.
Item 6.
Item 5. The bitterness masking composition according to Item 5, which has a viscosity of 50 to 1500 mPas.

The present invention also provides the following methods for masking bitterness.
Item 7.
A method for masking bitterness, which comprises a step of contacting welan gum and / or native gellan gum with a bitterness component, a drug containing the bitterness component, a quasi-drug, or a food or drink.
Item 8.
Item 2. The method for masking bitterness according to Item 7, further comprising a step of bringing a high-sweetness sweetener into contact with a bitterness component, a drug containing the bitterness component, a quasi-drug, or a food or drink.
Item 9.
A method for masking bitterness, which comprises a step of bringing xanthan gum and a high-sweetness sweetener into contact with a bitterness component, a drug containing the bitterness component, a quasi-drug, or a food or drink.

It becomes possible to provide a composition and a method capable of safely masking the bitterness of a drug, a quasi drug, or a food or drink.

[Bitterness Masking Composition]
The present invention relates to a bitter taste masking composition containing welan gum and / or native gellan gum.

The welan gum used in the present invention is mainly composed of a polysaccharide obtained from a culture solution of a bacterium belonging to the genus Sphingomonas (Sphingomonas sp.). It is possible to easily use a commercially available product that is generally distributed, and specifically, "Bistop [registered trademark] W" of Saneigen FFI Co., Ltd. can be exemplified.

In the present invention, the content of welan gum in the bitterness masking composition is appropriately adjusted depending on the type and content of other components, the form used, and the like, and is not particularly limited. 005 to 1% by mass, preferably 0.01 to 1% by mass, more preferably 0.03 to 0.7% by mass, still more preferably 0.05 to 0.5% by mass, and particularly preferably 0. It is 1 to 0.3% by mass, most preferably 0.075 to 0.3% by mass.

The native gellan gum used in the present invention is a high molecular weight polysaccharide of microbial origin obtained as a precursor of gellan gum before deacylation treatment. The native gellan gum is generally produced by culturing microorganisms. Specifically, Pseudomonas elodea (ATCC31461) or an equivalent strain thereof, for example, glucose ₃ %, KH ₄ NO ₃ 0.05%, Л 4.7H ₂ O 0.01%, NH ₄ NO ₃ The mucilage produced on the cell surface from a culture obtained by inoculating a liquid medium containing 0.09% and a small amount of an organic component as a nitrogen source and culturing this under aerobic conditions at about 30 ° C. for about 50 hours. An example is a method for producing a substance by isolating and recovering it as it is without deacylating (Japanese Patent Laid-Open No. 55-7397).

Since native gellan gum has a naturally occurring origin, its structure may change slightly depending on the producing microorganisms used and purification conditions. Therefore, the native gellan gum used in the present invention is unique based on a specific structural formula (Sanderson, GR, FOOD GELS, ed. Peter Harris, Elsevier Science Publishers LTD., England, 1990, p. 204). Anything having the properties of native gellan gum produced by a microorganism (ATCC31461) according to the above method is not limited to. It is possible to easily use a commercially available product that is generally distributed, and specifically, "Kelcogel [registered trademark] LT100" of Saneigen FFI Co., Ltd. can be exemplified.

In the present invention, the content of native gellan gum in the bitterness masking composition is appropriately adjusted depending on the type and content of other components, the form used, and the like, and is not particularly limited. 001 to 1% by mass, preferably 0.005 to 1% by mass, more preferably 0.01 to 0.7% by mass, still more preferably 0.03 to 0.5% by mass, and particularly preferably 0. It is 0.05 to 0.3% by mass, most preferably 0.065 to 0.3% by mass.

When the bitterness masking composition contains welan gum and native gellan gum, the content ratio of the native gellan gum to the welan gum is appropriately adjusted depending on the type and content of other components, the form used, and the like, and is not particularly limited. The amount of native gellan gum can be 0.001 to 100 parts by mass, preferably 0.005 to 50 parts by mass, more preferably 0.01 to 10 parts by mass, and further preferably 0 with respect to 1 part by mass of welan gum. It is 0.05 to 5 parts by mass, particularly preferably 0.1 to 1 part by mass.

In the present invention, the bitterness masking composition preferably further contains a high sweetness sweetener.

As used herein, the term "high-sweetness sweetener" generally refers to a substance having a high sweetness, which is tens to tens of thousands times higher than that of sugar. The high-sweetness sweetener is not particularly limited as long as it is used in the fields of pharmaceuticals, quasi-drugs, and foods and drinks, but is 150 times higher than sugar from the viewpoint of remarkably exerting the effect of the present invention. It is preferably a sweetener having a sweetness of up to 30,000 times.

In the present specification, the "sweetness degree" is the degree of sweetness when the sweetness of sugar (pure sucrose) is 1, and is obtained by an appropriate sensory evaluation test.

Specific high-sweetness sweeteners include, for example, saccharin (sweetness: about 600 times), acesulfam potassium (sweetness: about 150 to 200 times), aspartame (sweetness: about 200 times), neotheme (sweetness: about 200 times). : Approximately 7000 to 13000 times), Advantage (Sweetness: Approximately 20000 to 40,000 times), Saccharin (Sweetness: Approximately 300 times), Stevia extract (Sweetness: Approximately 150 to 450 times), Somatin (Sweetness: Approximately 150 to 450 times) Approximately 3000 to 8000 times), saccharin extract (sweetness: approximately 150 to 200 times), lacanca extract (sweetness: approximately 150 to 300 times), saccharin (sweetness: approximately 3000 times) and monatin (sweetness: approximately 3000 times) One or more selected from the group consisting of about 800 to 1400 times) can be mentioned.

As the high-sweetness sweetener, it may be used synthetically, it may be extracted from a plant by a known method, or a commercially available product may be used.

The high-sweetness sweetener may be used alone or in any combination of two or more.

Although not limited, the type of high-sweetness sweetener is preferably one having a sweetness of 150 to 10,000 times, and more preferably 200 to 8,000 times the sweetness, from the viewpoint of remarkably exerting the effect of the present invention. It is more preferably at least one selected from the group consisting of sucralose, somatin, acesulfam potassium, aspartame, neotheme, stevia extract and luo han guo extract, more preferably sucralose, somatin, stevia extract and luo han guo extract. It is particularly preferable that it is at least one selected from the group.

The total content of the high-sweetness sweetener in the bitterness masking composition is appropriately adjusted depending on the type and content of other components, the form used, and the like, and is not particularly limited. It can be .01 to 1,000,000 mass ppm, preferably 0.05 to 500,000 mass ppm, more preferably 0.1 to 100,000 mass ppm, still more preferably 0.1 to 50,000 mass ppm, and particularly preferably 0.5. It is ~ 10,000 mass ppm.

The content of each high-sweetness sweetener can be adjusted by the sweetness of the high-sweetness sweetener used, and the sucrose-equivalent concentration when converted to the sucrose concentration is usually 1 to 100% by mass. It is preferably 3 to 80% by mass, and more preferably 3 to 60% by mass.

When sucralose is used as a high-sweetness sweetener, the content of sucralose alone can be, for example, 1 to 3000 mass ppm, preferably 10 to 2000 mass ppm, based on the total amount of the composition.

When thaumatin is used as a high-sweetness sweetener, the content of thaumatin alone can be, for example, 0.1 to 1000 mass ppm, preferably 1 to 750 mass ppm, based on the total amount of the composition. Is.

When a stevia extract is used as a high-sweetness sweetener, the content of the stevia extract alone can be, for example, 1 to 12000 mass ppm, preferably 10 to 5000 mass ppm, based on the total amount of the composition. Is.

When the Luo Han Guo extract is used as the high-sweetness sweetener, the content of the Luo Han Guo extract alone can be, for example, 1 to 12000 mass ppm with respect to the total amount of the composition, preferably 10 to 5000. The mass is ppm.

The present invention also relates to a bitterness masking composition containing xanthan gum and a high sweetness sweetener.

The xanthan gum used in the present invention is a polysaccharide produced outside the cells of Xanthomonas campestris, and is composed of D-mannose, D-glucose, and D-glucuronic acid. The backbone consists of D-glucose bound to β-1,4, and the side chain consists of two D-mannose molecules and D-glucuronic acid bound to every other D-glucose residue in the main chain. D-mannose at the end of the side chain may be pyruvate. In addition, the C-6 position of D-mannose bound to the main chain may be acetylated. It is possible to easily use a commercially available product that is generally distributed, and specifically, "Bistop [registered trademark] D-3500" of Saneigen FFI Co., Ltd. can be exemplified.

In the present invention, the content of xanthan gum in the bitterness masking composition is appropriately adjusted depending on the type and content of other components, the form used, and the like, and is not particularly limited. 005 to 20% by mass, preferably 0.01 to 15% by mass, more preferably 0.03 to 10% by mass, still more preferably 0.05 to 5% by mass, and particularly preferably 0.1 to 4% by mass. %, Most preferably 0.1 to 3% by mass.

The content ratio of the high-sweetness sweetener to xanthan gum is appropriately adjusted depending on the type and content of other components, the form used, and the like, and is not particularly limited. The total content of the agent can be 0.0001 to 100 parts by mass, preferably 0.0005 to 50 parts by mass, more preferably 0.001 to 10 parts by mass, still more preferably 0.002 to 5 parts by mass. Parts, particularly preferably 0.001 to 1 part by mass.

When sucralose is used as a high-sweetness sweetener, the content ratio of sucralose to xanthan gum can be, for example, 0.001 to 100 parts by mass of sucralose with respect to 1 part by mass of xanthan gum, preferably 0. It is 005 to 50 parts by mass, more preferably 0.01 to 10 parts by mass, still more preferably 0.05 to 5 parts by mass, and particularly preferably 0.1 to 1 part by mass.

When thaumatin is used as a high-sweetness sweetener, the content ratio of thaumatin to xanthan gum can be, for example, 0.0001 to 100 parts by mass of thaumatin with respect to 1 part by mass of xanthan gum, preferably 0. It is 0002 to 50 parts by mass, more preferably 0.0003 to 10 parts by mass, further preferably 0.0003 to 5 parts by mass, and particularly preferably 0.0003 to 1 part by mass.

The bitterness masking composition of the present invention is used in any form as long as it can mask components that exhibit bitterness to living organisms (humans, animals, etc.) (also referred to as bitterness components in the present specification). It is also possible. The bitterness masking composition of the present invention can be used as a composition to be orally ingested (oral composition) and a composition to be used orally (oral composition) without limitation. Although not limited, the bitterness masking composition of the present invention can typically be prepared as a pharmaceutical product, a quasi drug (pharmaceutical composition), a food or drink (food or drink composition), or a food additive. It is preferable that these drugs, quasi-drugs, and foods and drinks contain a bitter taste component. The food and drink may be feed given to animals.

In the present specification, "bitter taste masking, bitter taste masking" means reducing or suppressing bitterness to a level lower than the original degree.

The bitterness component that can be contained in pharmaceutical products, quasi-drugs, or foods and drinks may be water-soluble or water-insoluble. The bitterness component is not limited, and examples thereof include polyphenols and B vitamins.

The polyphenol as a bitter taste component is not particularly limited as long as it can be orally ingested. For example, catechins [non-polymer catechins (epicatechin, epigalocatechin, epicatechin galade, epigalocatechin) Epi catechins such as gallate, catechin, galocatechin, catechin gallate, non-epi catechins such as galocatechin galade), polymer catechins], theaflavins, thealvidins, tannins, soy isoflavones, enzyme-treated rutin, Flavangenol, yamamomo extract, enzyme-treated isoquercitrin, pycnogenol, rosemary extract, water-soluble rosemarinic acid, 5-adenylic acid, myo-inositol, enju extract, enzyme-treated hesperidin, 5-citidiyl acid, tocotrienol , Tocophenol, d-γ-tocophenol, d-δ-tocophenol, menaquinone (extract), rutin enzyme degradation product, apple polyphenol, oxanol, orizanol, γ-orizanol, teaflavin, DHEA (dehydroepiandrosterone), Pomegranate polyphenols, polymethoxyflavons (PMFs), xanthofumole, hop flavanoids, hop extracts, proanthocyanidins (grape seed polyphenols), luteolin, luteolin-7-glucoside, strictinin, pelargonidin, apigenin, diosmin, luteolin, genistin, Daizein, Hesperetin, Naringin, Enzyme-treated Narindin, Naringenin, Floretin, Gersetin, Kenphenol, Millicetin, Tiny's tannin, Corylazine, Red clover, Sasashi flavon, Polyphenol material (green tea extract, oolong tea extract, vine tea extract, mate, Grape seed extract, red grape leaf extract, cassis (black currant) extract, apple extract, cranberry extract, red wine polyphenol, cacao polyphenol, blueberry extract, lychee seed / extract, gentian extract, kiwi seed, Catechin bark (hesperidin), yuzu seeds, amla fruit, pomegranate bark, pine bark extract, evening primrose, guava leaves, mint, eucalyptus, coffee beans, black rice extract, black soybean extract, peanut seed coat, enju buckwheat leaf (rutin) , Soba fruit, pomegranate, sugar cane, fuki, red ginger, rose petals, perilla, barley, black bean extract, olive (brown) extract, red ginger), sulforaphane, apple polyphenol (apple polyphenol) (Nol), Elsorbic acid, Proanthocyanidin, Butylatedhydroxyanisole (BHA), Dibutylhydroxytoluene (BHT), Butylated hydroxytoluene (PG), Quersetin malonyl curcoside, Cocoa flavanol, Melatonin, Kercetin, γ-oryzanol ferulic acid, Phytic acid (Acid) Tartalibutylhydroquinone, dilauryl thiodipropionate, L-ascorbic acid, L-ascorbic acid stearate ester, sodium L-ascorbic acid, L-ascorbic acid palmitate, sodium sulfite, calcium ethylenediamine tetraacetate Sodium, ethylenediamine disoacetate tetraacetate, erysorbic acid, sodium erysorbate, isopropyl citrate, sodium hyposulfate, L-cysteine hydrochloride, dibutylhydroxytoluene, dl-alpha-tocopherol, sulfur dioxide, potassium pyrosulfate, sodium pyrosulfate, Butylated hydroxyanisole, propyl phosphorate, rutin extract, aoi flower extract, aspergillstereus extract, ellagic acid, gamma-oisanol, catechin, citrus oil extract, guayaku fat, clove extract, enzyme-treated rutin, enzyme-treated apple Extracts, sesame oil dekenide, rice bran oil extract, rice bran enzyme decomposition products, edible canna extract, oil-removed uikyo extract, butylated hydroxyanisole extract, sesamolin, sesamole, sage extract, seri extract, cha extract, Tempe extract, Dokudami extract, Nigayomogi extract, Yomogi extract, Ester extract, Daidai extract, Tocotrienol, d-alpha-tocopherol, d-beta-tocopherol, d-gamma-tocopherol, rapeseed extract, raw coffee Bean extract, nordihydroguayaletic acid, sunflower seed extract, pimenta extract, ferulic acid, grape seed extract, blueberry extract, propolis extract, hego-glycoside extract, hesperetin, pepper extract, butylated hydroxytoluene extract Butylated acid, mixed tocopherol, melaloika essential oil, morin, eucalyptus leaf extract, lindo root extract, sweet potato foliage polyphenol, astaxanthin, flavonoid, terpenoid, tochu leaf glycoside (geponicic acid), capsaicin, capsiate, raspberry ketone, carnosol. , Equinenone, Zeaxanthin, Luthein, β-Cryptoxanthin, Naringenin, Taxiphorin, Apigenin, Kuri Syn, luteolin, rutin, quercetin, kenferol, isoramnetin, terpenelactone, stilben, proanthocyanidin, flavan-3-ol, β-cryptoxanthin, cantaxanthin, hoenicoxanthin, saponin, isoflavone, malonyl-β-glucoside, Examples thereof include hesperidin, naryltin, chlorogenic acid, anthocyanins, quercetin glycosides, floretin glycosides, isoflavoids, phytanoic acid, genistein, daizein, and guava leaf polyphenols.

The vitamin B group as a bitter taste component is not particularly limited as long as it can be taken orally. For example, the vitamin B1 group [for example, thiamine, thiamine nitrate, thiamine hydrochloride, vitamin B1 derivative (thiamine propyl disulfide, thiamine). Tetrahydrofurfuryl disulfide (flusulfiamine) and thiamine-8- (methyl-6-acetyldihydrothiocate) disulfides and their hydrochlorides, etc., thiamine disulfides, O-benzoylthiamine disulfides, thiamine monophosphate disulfides, O, S-dibenzoylthiamine, S-benzoylthiamine-O-monophosphate, O, S-dicarbetoxythiamine, etc.)], Vitamin B2 group (eg, riboflavin, riboflavin sodium phosphate, riboflavin butyrate, etc.), Vitamin B6 group (eg, riboflavin, riboflavin sodium phosphate, riboflavin butyrate, etc.) For example, pyridoxin, pyridoxal, pyridoxamine and their phosphates or hydrochlorides, etc.), vitamin B12 group (eg, cobalamine, cyanocobalamine, methylcobalamine, adenosylcobalamine, hydroxocobalamine, etc.) and the like can be mentioned.

The bitterness components other than polyphenols include peptides (peptides consisting of 2 to 4 amino acids having at least one branched amino acid such as leucine, isoleucine, and valine), caffeine (caffeine extract), calcium, and quasin (quasher extract). ), Kinine, Kina (skin) extract, Kihada extract, Dandelion, Senburi (Senburi extract), Nigaki (Nigaki extract), Galana, Abcintin, Genthio-oligosaccharide, Minerals (magnesium salts such as magnesium sulfate and magnesium chloride) , Calcium salts such as calcium sulfate), isoalpha bitter acid, spice extract, Jamaican caffeine extract, theobromine and the like.

Further, the present invention can be applied to a drug or a quasi-drug as long as it contains a known bitterness component or a bitterness component found in the future. In particular, examples of the bitterness component that can be contained in a drug or a quasi-drug include a component having a bitter taste in antipyretics, analgesics, anti-inflammatory agents, antitussives, expectorants, antihistamines, hemostatic agents and the like.

Examples of the bitterness component that can be used in such pharmaceuticals or non-pharmaceutical products include acarbose, acyclovir, azithromycin hydrate, ascorbic acid, ascorbic acid / calcium pantothenate, aspirin / dialuminate, and sodium azulene sulfonate hydration. Azulene sulfonate sodium hydrate / L-glutamine, acetaminophen, atenolol, atobacon, atomoxetine hydrochloride, atorvastatin calcium hydrate, aminodaron hydrochloride, sodium amidotrizonate meglumin, ethyl aminobenzoate, aminophyllin, amlogipine becil Acid, Amoxycillin Hydrate, Alipiprazole, Alimemazine Tartrate, Sodium Arginate, Albendazole, Antipyrine, Ampicillin Hydrate, Ambroxol Hydrochloride, Isosorbide, Itraconazole, Ibuprofen, Ilbesartane, Indomethasine, Ecabet Sodium Hydrate, Etambutol hydrochloride, etoscusmid, evastin, epinastine hydrochloride, epinephrine hydrochloride, epilyzole, efedrin hydrochloride, entecavir hydrate, oxycodone hydrochloride hydrate, oseltamivir phosphate, olanzapine, olmesartane medoxomil, olopatazine hydrochloride, ondancetron , Canamycin monosulfate, Galantamine hydrobromide, Calciferol combination, Carteolol hydrochloride, Carbocysteine, Carmellose sodium, Candesartan cilexetil, Guaiphenesin, Quetiapine fumarate, Magnesium citrate, No. 1 citrate Sodium iron, ammonium iron citrate, granisetron hydrochloride, potassium clavrate, clarislomycin, glymepyride, clemastine fumarate, clocapramine hydrochloride hydrate, chlorpheniramine maleate, ketotiphen fumarate, ketoprofen, codeine phosphate Contains salt, sodium colistin methanesulfonate, saccharin sodium hydrate, salbutamole sulfate, salpogrelate hydrochloride, diclofenac sodium, citafloxacin hydrate, dihydrocodein phosphate, diphenhydramine, diphenhydramine hydrochloride, diphenhydramine salicylate / diprofylin, dibucaine hydrochloride. Agents, cyproheptazine hydrochloride hydrate, dimethicone, dimemorphan phosphate, sildenafil citrate, silostazole, silodosin, simbatatin, squeeze Ralphate hydrate, stiripentol, smatryptan succinate, sultamicillintosylate hydrate, sulpyrine, cetilidine hydrochloride, cetylpyridinium combination, cetraxate hydrochloride, cephalexin, cefcapene pivoxil hydrochloride hydrate, cefditoren pivoxil, cefdinyl , Cefteram pivoxil, cefpodoxime proxetyl, selegiline hydrochloride, zonisamide, solpidem tartrate, solmitryptane, tamthrosin hydrochloride, taltylerin hydrate, thiaramide hydrochloride, tipepidine hibenzate, theophylline, tegafur gimeracil oteracil potassium , Dextrometorphan Hydrochloride, Dexametazone, Tevipenem Pivoxil, Termisartan, Docarpamine, Doxazocinmesylate, Tosfloxacintosylate Hydrate, Donepezil Hydrochloride, Tranexamic Acid, Tramadol Hydrochloride, Triazolam, Triamsinolone Acetonide Noll Hydrochloride Hydrate, Droxydopa, Troxidide, Donperidone, Sodium / Potassium / Ascorbic Acid Combination, Sodium / Potassium Combination, Naftopidil, Naproxene, Naridixic Acid, Nifedipine, Baracyclovir Hydrochloride, Parabutylaminobenzoate Diethylaminoethyl Hydrochloride , Valsartan, sodium valproate, paroxetine hydrochloride hydrate, pioglycazone hydrochloride, bicartamide, picosulfate sodium hydrate, vitamin A, hydroxyzine pamoate, hydrochlorothiazide, pipamperon hydrochloride, bifidus bacterium preparation, pyranter pamoate, Famotidine, faropenem sodium hydrate, fexophenazine hydrochloride, phenacetin, phenylbutazone, phenylpropanolamine hydrochloride, phenobarbital, sodium fluoride, planoprofen, pravastatin sodium, planlcast hydrate, flecainide acetate Salt, pregavalin, brothizolam, procaterol hydrochloride, propranolol hydrochloride, bepotastine vesylate, benzalconium chloride, benzylpenicillin benzatin hydrate, benzbromalon, benzethonium chloride, pentazocin, pentoxiberincene acid Salt, Boglibose, Phosphomycin Calcium Hydrohydrate, Bosentan Hydrohydrate, Povidon Iodine, Polaprezinc, Polycarbofyl Calcium, Polystyrene Sulfonate Calcium, Migitol, Myco Mofetylphenolate, misolibin, mitiglinide calcium hydrate, mequitazine, methylephedrine hydrochloride, methoclopramide, metronidazole, mephenamic acid, mebendazole, memantin hydrochloride, meroxycam, mosupride citrate hydrate, morphine sulfate hydrate, montelcast sodium, Potassium iodide, lactomin, rafterdine, lamocetron hydrochloride, lamotrigin, lansoprazole, lysatryptan benzoate, risperidone, lidocaine hydrochloride, ritonavir, ritonavir, lylmazafone hydrochloride hydrate, retinol, retinol palmitate, levamipid, levetylacetam Carnitine, levosetilidine hydrochloride, levofloxacin hydrate, loxatiden acetate hydrochloride, loxoprofen sodium hydrate, losbustatin calcium, ropinavir, ropinilol hydrochloride, loratadine, aluminum chloride, acetylcholine chloride, potassium chloride, celltraline hydrochloride, dry iron sulfate, Enteral component nutritional supplement, cherry bark extract, cherry bark extract / codeine phosphate hydrate, magnesium oxide, aluminum hydroxide gel / magnesium hydroxide, magnesium hydroxide, comprehensive amino acid preparation, resistant lactic acid bacteria preparation, barium sulfate containing carbon dioxide gas, Examples thereof include lanthanum carbonate hydrate, sodium hydrogen carbonate / tartrate acid, precipitated calcium carbonate, antitussive distillate combination agent, antitussive combination agent, non-pyrinic sensitizer, anhydrous caffeine, barium sulfate and the like.

The content ratio of welan gum to the bitter taste component is not particularly limited as long as the effect of the present invention is exhibited, but for example, welan gum can be 0.0001 to 30 parts by mass with respect to 1 part by mass of the bitter taste component. It is preferably 0.0005 to 20 parts by mass, more preferably 0.001 to 10 parts by mass, still more preferably 0.005 to 5 parts by mass, and particularly preferably 0.01 to 1 part by mass.

The content ratio of the native gellan gum to the bitterness component is not particularly limited as long as the effect of the present invention is exhibited, but for example, the content of the native gellan gum may be 0.0001 to 30 parts by mass with respect to 1 part by mass of the bitterness component. It is possible, preferably 0.0005 to 20 parts by mass, more preferably 0.001 to 10 parts by mass, still more preferably 0.005 to 5 parts by mass, and particularly preferably 0.01 to 1 part by mass.

The content ratio of xanthan gum to the bitterness component is not particularly limited as long as the effect of the present invention is exhibited, but for example, xanthan gum can be 0.001 to 30 parts by mass with respect to 1 part by mass of the bitterness component. It is preferably 0.005 to 20 parts by mass, more preferably 0.01 to 15 parts by mass, still more preferably 0.05 to 10 parts by mass, and particularly preferably 0.1 to 5 parts by mass.

Preferred examples of the oral composition include syrups, powders, granules and the like. Examples of the oral composition include oral refreshing agents or halitosis removing agents (troche agents, spraying agents, spraying agents, liquid agents), mouthwashes, mouthwashes, toothpastes and other pharmaceutical products or non-pharmaceutical products.

The food and drink composition preferably includes fruit and / or vegetable-based beverages made from fruits and / or vegetables; milk-containing beverages; soft drinks; coffee-containing beverages; tea-based beverages; carbonated beverages; alcohol-containing beverages and the like. Beverage compositions in general; concentrated beverages and powdered beverages for preparing these beverage compositions in general; desserts such as yogurt, jelly, pudding and mousse; including Western and Japanese confectioneries such as cakes, crackers, biscuits, pies and buns. Confectionery such as baked confectionery and steamed confectionery; rice confectionery, snacks; cold confectionery such as ice cream and sherbet and ice confectionery; sugar confectionery including chewing gum, hard candy, nouga candy, jelly beans, etc .; fruit flavor sauce and chocolate sauce Beverages included; Creams such as butter cream, flower paste and whipped cream; Jam such as strawberry jam and marmalade; Beverages including confectionery bread; General seasonings such as; Kneaded products such as sesame seeds, processed meat products such as sausages, retort foods, pickles, boiled foods, delicacies, prepared foods, processed agricultural, livestock and fishery products including frozen foods can be widely exemplified.

In particular, the present invention is useful for a beverage composition having a high water content and a bitterness due to a bitterness component having a great influence on the taste among food and drink compositions. The beverage composition may be in the form of a fluid or a jelly.

As a beverage composition, the above-mentioned fruit and / or vegetable-based beverages include, for example, fruit juices, fruit juices, orange juices, sardine juices, grapefruit juices, lemon juices, apple juices, grape juices, pine apple juices, thigh juices, etc. Includes fruit mixed juice, fruit juice with fruit grains, fruit / vegetable mixed juice, fruit juice-containing beverages, vegetable juice juice, and the like.

As the beverage composition, the milk-containing beverage includes processed milk, a milk beverage containing coffee, fruit and the like, a lactic acid bacterium beverage, a drink yogurt, a milk beverage, a milk beverage for dilution and the like.

As a beverage composition, the above-mentioned soft drinks include sports drinks, near waters, functional drinks, and other soft drinks (drink soup, zenzai drink, shiruko drink, sweet sake, jelly drink, miso juice, cocoa, chocolate drink, soy milk, etc.), etc. Is included.

As a beverage composition, the coffee-containing beverage is a beverage made from coffee beans, even if it contains sugars, dairy products, emulsified edible fats and oils, or other edible foods as other components. good. For example, coffee, coffee beverages, soft drinks containing coffee, milk beverages and the like are included.

As a beverage composition, the above tea-based beverages are not limited to non-fermented tea (green tea, roasted tea, bancha, roasted tea, brown rice tea, matcha, jade green tea, tamaro, etc.), semi-fermented tea (kararyu tea, etc.), fermented tea (tea, etc.). ), Etc., refers to beverages made from extracts extracted from various tea leaves.

As the beverage composition, the carbonated beverage is a beverage containing carbon dioxide, and examples thereof include carbonated beverages defined by the Japanese Agricultural Standards Association (JAS). Specific examples thereof include beverages containing carbon dioxide such as cola, cider, ginger ale, melon soda, carbonated water, and nutritional drinks, and beverages containing carbon dioxide such as beer and sparkling liquor.

As the beverage composition, the alcohol-containing beverage is a beverage containing alcohol, and examples thereof include alcoholic beverages that refer to "liquor" under the Liquor Tax Law. Specifically, sake (liquor, synthetic sake), shochu, beer, fruit liquor (sweet fruit liquor such as fruit liquor and plum liquor), whiskeys (whiskey, brandy), spirits (spirits), liqueurs, miscellaneous Examples include liquor (spirited liquor, powdered liquor, other miscellaneous liquor), and other brewed liquor. The alcohol-containing beverage also includes a beverage containing both carbonic acid and alcohol, such as low-malt beer. The alcohol content of the beverage containing alcohol is preferably such that the alcohol content in the beverage is 1 degree or more, preferably 1 to 20 degrees.

When the bitterness masking composition of the present invention is prepared as a drug, quasi-drug or food or drink itself, or used in combination with (combined with) a drug, quasi-drug or food or drink containing a bitter taste component. It may be a composition to be used. In this case, even if the bitterness masking composition does not contain the bitterness component, the effect of the present invention can be exhibited by taking the composition in combination with a drug or the like containing the bitterness component. When pharmaceuticals, quasi-drugs or food and drink are included, bitterness is sensed by taste buds distributed in the pharynx, larynx, uvula and upper esophagus, which can affect swallowing movements and masticatory function. .. Therefore, the bitterness masking composition of the present invention is used as a swallowing aid and / or a chewing aid for use in combination (combination) with a drug, a quasi-drug, or a food or drink containing a bitterness component. It is possible. As used herein, "swallowing" means swallowing something in the oral cavity. In addition, "chewing" means shredding an object in the oral cavity. Here, shredding includes not only chewing with the lower jaw and teeth, but also crushing with the gums or tongue.

The bitterness masking composition of the present invention preferably has a high water content and is an aqueous liquid from the viewpoint of remarkably exhibiting the effects of the present invention.

Further, from the viewpoint of remarkably exerting the effect of the present invention, the viscosity of the bitterness masking composition is preferably in the numerical range suitable for an aqueous liquid. In the present specification, the "viscosity" is defined by dispensing the composition to be measured into a screw tube bottle, holding the composition in a constant temperature bath at 20 ° C. for 30 minutes, and adjusting the temperature to 20 ° C. Then, it can be determined by measuring for 1 minute each under the condition of a rotation speed of 12 rpm using a B-type rotational viscometer. Hereinafter, the "viscosity" in the present specification means a value calculated by such a method.

The viscosity of the bitterness masking composition is not limited, but can be, for example, 50 to 1500 mPas, preferably 80 to 1400 mPas, more preferably 100 to 1300 mPas, and further, from the viewpoint of significantly exerting the effect of the present invention. It is preferably 150 to 1200 mPas, and particularly preferably 200 to 1000 mPas.

[How to mask bitterness]
The present invention also includes a step of bringing welan gum and / or native gellan gum into contact with a bitter taste component, a drug containing the bitter taste component, a quasi drug, or a food or drink (hereinafter, also referred to as a bitter taste component). Regarding the method of masking bitterness.

In the bitterness masking method of the present invention, the bitterness component may be in direct contact with welan gum and / or native gellan gum, and both are not in direct contact with each other, but the bitterness component is contained. It may be in contact with a drug, a quasi drug, or a food or drink. Briefly, a bitterness component, a drug containing the bitterness component, a quasi-drug, or a food or drink is added to a solution containing welan gum and / or native gellan gum to disperse or dissolve the two in contact with each other. The mode of making it to be done is mentioned.

Depending on the type of drug, quasi-drug, or food or drink, the bitterness component may not be exposed on the outer surface and may be contained, but it may be mixed with saliva in the oral cavity or during chewing. In some cases, the bitterness component is sensed. In such a case, for example, it is preferable that the drug, quasi-drug or food or drink containing a bitter taste component comes into contact with welan gum and / or native gellan gum before or during ingestion into the oral cavity.

When both welan gum and native gellan gum are brought into contact with a bitterness component, a drug containing the bitterness component, a quasi-drug, or a food or drink, the welan gum and the native gellan gum may be brought into contact with each other at the same time. May be in contact.

It is preferable to include a step of bringing a high-sweetness sweetener into contact with the bitterness component, a drug containing the bitterness component, a quasi-drug, or a food or drink. As a mode of contact, the bitterness component and the high-sweetness sweetener may be in direct contact with each other, and the two are not in direct contact with each other, but the drug or quasi-drug containing the bitterness component. It may be in contact with the product or food or drink. In the step of contacting a bitterness component, a drug containing the bitterness component, a quasi-drug, or a food or drink with a high-sweetness sweetener, the welan gum and / or the native gellan gum is brought into contact with the bitterness component or the like. It may be performed before the process, it may be performed after the process, or it may be performed at the same time.

The content of welan gum and native gellan gum, the type and content of high-sweetness sweeteners, the types of other ingredients, liquid properties, usage modes, etc. shall be as described in the [Bitterness Masking Composition] section. Is possible.

In another embodiment, the drug, quasi-drug, or food or drink containing the bitterness component comprises a step of contacting welan gum and / or native gellan gum with the drug, quasi-drug, or food or drink containing the bitterness component. It is also possible to provide a method for reducing the bitterness of food and drink.

As another embodiment, it is also possible to provide a method for imparting a bitterness reducing effect to the composition, which comprises incorporating welan gum and / or native gellan gum in the composition.

In another aspect, it is also possible to provide a method of imparting a swallowing assist and / or a masticatory assisting effect to the composition, which comprises incorporating welan gum and / or native gellan gum into the composition.

Even in the method in such another embodiment, the content of welan gum and native gellan gum, the type and content of the high-sweetness sweetener, the type of other components, etc., the liquid property, the mode of use, etc. It is possible to use according to the description in the section of [thing].

The present invention also relates to a method for masking bitterness, which comprises a step of bringing xanthan gum and a high-sweetness sweetener into contact with a bitterness component, a drug containing the bitterness component, a quasi-drug, or a food or drink. As a mode of contact, the bitterness component may be in direct contact with the xanthan gum and the high-sweetness sweetener, and the two are not in direct contact with each other, but the drug containing the bitterness component. It may be in contact with quasi-drugs or food and drink.

In the step of contacting xanthan gum and a high-sweetness sweetener with a bitterness component, a drug containing the bitterness component, a quasi-drug, or a food or drink, even if the xanthan gum and the high-sweetness sweetener are brought into contact with each other. Well, both may be in contact at the same time.

The content of xanthan gum, the type and content of high-sweetness sweeteners, the types of other components, liquid properties, usage modes, etc. can be used in accordance with the description in the [Bitterness Masking Composition] section. be.

As another embodiment, the drug containing the bitterness component, the quasi-drug, or the quasi-drug, which comprises a step of bringing xanthan gum and a high-sweetness sweetener into contact with the drug, the quasi-drug, or the food or drink containing the bitterness component. Alternatively, it is also possible to provide a method for reducing the bitterness of food and drink.

As another aspect, it is also possible to provide a method for imparting a bitterness-reducing effect to the composition, which comprises incorporating xanthan gum and a high-sweetness sweetener into the composition.

As another embodiment, it is also possible to provide a method for imparting a swallowing assist and / or a masticatory assisting action to the composition, which comprises incorporating xanthan gum and a high sweetness sweetener into the composition.

Even in the method in such another embodiment, the content of xanthan gum, the type and content of the high-sweetness sweetener, the type of other components, etc., the liquid property, the mode of use, etc. It is possible to use according to the description in the section.

Hereinafter, the contents of the present invention will be specifically described with reference to the following examples, comparative examples, etc., but the present invention is not limited thereto. In addition, "%" in an Example means "mass%".

[Sensory evaluation test 1]
A test solution was prepared by a conventional method according to the formulation shown in Table 1 below. Specifically, clarithromycin, which is a bitter taste component, was added while stirring water to prepare a 5% by mass aqueous solution, and then the amount of welan gum was changed. The bitterness masking effect of each test solution with respect to the comparative example was evaluated by a sensory test by the following evaluation method. Table 2 shows the individual scores of the sensory evaluation panel. Table 3 shows the results of the comprehensive evaluation based on the average of each score and the results of the viscosity measurement.

[Sensory evaluation method]
(1) As the sensory evaluation panel, the one that received the sensory evaluation training in Saneigen FFI Co., Ltd. on a regular basis and was qualified by the in-house certification test was selected. Each sensory evaluation panel is referred to as panels A to C. The above sensory evaluation training is carried out in-house about once a week, and in-house tests are carried out regularly.
(2) The bitterness masking effect of each test solution with respect to the comparative example was evaluated on a scale of 10 by a sensory evaluation test by a scoring method.
1: The bitterness is not reduced or difficult to drink 3: The bitterness is slightly reduced 5: The bitterness is halved 8: The bitterness is considerably reduced 10: The bitterness is completely masked, the bitterness similar to water (3) 1, Definitions of words that can be recognized in common were given to 3, 5, 8 and 10, and if they did not apply, scores were given in between.
Bitterness between 2: 1 and 3 Bitterness between 4: 3 and 5 Bitterness from 6: 5 Bitterness from 7: 8 Bitterness between 9: 8 and 10 (4) Bitterness In addition to the masking effect, each test The ease of swallowing the solution was evaluated on a 4-point scale (easy to swallow, slightly difficult to swallow, quite difficult to swallow, and not swallowable).

[Viscosity measurement conditions]
Each test solution was dispensed into a screw tube bottle and kept in a constant temperature bath at 20 ° C. for 30 minutes to adjust the temperature to 20 ° C. Then, using a B-type rotational viscometer, measurements were taken for 1 minute each under the condition of a rotation speed of 12 rpm.

As shown in Tables 2 and 3, the masking effect on the bitterness component was recognized by adding welan gum to the bitterness component.

[Sensory evaluation test 2]
A test solution was prepared by a conventional method according to the formulation shown in Table 4 below. Comparative Example 2 was evaluated by the same method as in the sensory evaluation test 1 except that a 0.1% by mass aqueous solution of caffeine was used as the bitterness component. Table 5 shows the individual scores of the sensory evaluation panel. Table 6 shows the results of the comprehensive evaluation based on the average of each score and the results of the viscosity measurement.

As shown in Tables 5 and 6, the masking effect on the bitterness component was recognized by adding welan gum to the bitterness component.

[Sensory evaluation test 3]
High sweetness sweetener (0.1% by mass of welan gum, 0.1% by mass of caffeine) with respect to the formulation of Example 2-3 (0.1% by mass of welan gum, 0.1% by mass of caffeine) in which a particularly high bitterness masking effect was observed in the above sensory evaluation test 2. Sucralose or thaumatin) was added in the amounts shown in Table 7 or 8 below to prepare a test solution. Comparative Example 3 was evaluated by the same method as in the sensory evaluation test 1. Table 7 shows the individual scores of the sensory evaluation panel. Table 8 shows the results of the comprehensive evaluation based on the average of each score. The viscosity of each test solution was adjusted to the same level as in Example 2-3.

As shown in Tables 7 and 8, a more remarkable bitterness masking effect was observed by adding welan gum and a high-sweetness sweetener to the bitterness component.

[Sensory evaluation test 4]
A test solution was prepared by a conventional method according to the formulation shown in Table 9 below. Comparative Example 4-1 was evaluated by the same method as in the sensory evaluation test 1. The individual scores of the sensory evaluation panel are shown in Table 10. Table 11 shows the results of the comprehensive evaluation based on the average of each score. The viscosity of each test solution was adjusted to the same level as in Example 2-3.

As shown in Tables 10 and 11, welan gum and native gellan gum exhibited an excellent bitterness masking effect on the bitterness component as compared with other thickening polysaccharides. In general, the bitterness caused by clarithromycin has a characteristic that the bitterness remains on the tongue, and even if water or the like is subsequently drunk, the bitterness is felt forever. In the compositions containing welan gum and native gellan gum (Examples 4-1 and 4-2), the bitterness is reduced from the top (beginning to feel the taste) to the middle and the latter half, and an excellent bitterness masking effect is exhibited. did.

[Sensory evaluation test 5]
A test solution was prepared by a conventional method according to the formulation shown in Table 12 below. Comparative Example 5-1 was evaluated by the same method as in the sensory evaluation test 2. The individual scores of the sensory evaluation panel are shown in Table 13. Table 14 shows the results of the comprehensive evaluation based on the average of each score. The viscosity of each test solution was adjusted to the same level as in Example 2-3.

As shown in Tables 13 and 14, an excellent bitterness masking effect was observed by adding xanthan gum and a high-sweetness sweetener to the bitterness component. In general, the bitterness caused by caffeine is difficult to pull back and is characterized by a strong bitterness at the top (beginning to feel the taste). In the compositions containing xanthan gum and a high-intensity sweetener (Examples 5-1 and 5-2), the bitterness is reduced from the top (beginning to feel the taste) to the middle and the latter half, and an excellent bitterness masking effect is obtained. Played.

Claims (6)

Contains at least one high sweetness sweetener selected from the group consisting of welan gum and sucralose and thaumatin .
A composition for masking at least one bitter taste component selected from the group consisting of caffeine and clarithromycin . The composition for masking the bitterness component according to claim 1, wherein the content of the high-sweetness sweetener is 0.00015 to 5 with respect to 1 part by mass of welan gum. The composition for masking the bitterness component according to claim 1 or 2 , wherein the welan gum is contained in an amount of 0.001 to 10 parts by mass with respect to 1 part by mass of the bitterness component. A composition for masking the bitterness component according to any one of claims 1 to 3, which is to be used in combination with a drug, a quasi drug, or a food or drink containing a bitterness component. A composition for masking the bitterness component according to any one of claims 1 to 4, which is an aqueous liquid. The composition for masking the bitter taste component according to claim 5 , which has a viscosity of 50 to 1200 mPas.