JPH10179077A - Bitter taste masking agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a bitter taste masking agent improving the bitter taste of a bitter material mixed into a healthy food, a composition for an oral cavity, etc., and a row material having a high nutritive value in spite of bitter taste by using dried mysids and krills as effective components. SOLUTION: This bitter taste masking agent is used by mixing into foods or the composition for oral cavity and is obtained by extracting the mysids or krills dried for 10 to 60min at 5 to 50 deg.C to have a 15% moisture content and preparing a water extract whose condensation degree is not more than 30 Brix degree as effective component.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a bitterness masking agent, and more particularly to the improvement of bitterness of a material which exhibits bitterness but has high nutritional value, medicinal properties and the like. Also, the present invention
The present invention also relates to a food or an oral composition containing the bitterness masking agent of the present invention.

[0002]

2. Description of the Related Art Among active ingredients blended in medicines, health foods, etc., for example, soy peptide, collagen,
Some herbs show bitterness, such as crude drugs, cetylpyridinium chloride (CPC), N-cocoyl-L-arginine ethyl ester / DL-pyrrolidone carboxylate (CAE), chlorhexidine salt, etc., and it is extremely difficult to take or take them. I am doing something. Therefore, many studies have been made on methods of removing bitterness, but the most common one is a method of masking the taste by blending a sweetener, cyclodextrin, tea extract, seaweed extract, etc. It is. However, it is difficult to completely eliminate bitterness by addition of a sweetener, inclusion by cyclodextrin, tea extract, and seaweed extract (Japanese Patent Publication No. 5-77386). Ingestion is unfavorable for health, and cyclodextrin, tea extract, and seaweed extract have the disadvantage of requiring a large amount of addition.

[0003]

Means for Solving the Problems The present inventors have found that an aqueous extract of dried mysids and krills is effective in suppressing bitterness and improving palatability. It was completed. That is, the present invention provides a bitterness masking agent containing a dried mysid and / or krill extract as an active ingredient. The present invention also provides a food and an oral composition containing the bitterness masking agent in an amount that does not give a flavor.

[0004] The bitterness masking agent of the present invention exhibits a good bitterness masking effect. For example, bitterness derived from soybean peptides, collagen hydrolysates, minerals, crude drugs, seeds, fruits, etc., which are used as health food materials, and oral composition Effective for masking bitterness such as cetylpyridinium chloride (CPC), N-cocoyl-L-arginine ethyl ester / DL-pyrrolidonecarboxylate (CAE), chlorhexidine salt, etc. is there.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The mysids and krills used in the present invention are not particularly limited. For example, as the mysids, a new mollusc (Euma) of the mollusc (Malacostraca) is used.
The order of Mysidacea belonging to Lacostraca, and the krills include the orders of Euphorida belonging to the prawns of the molluscs (Malacostraca) (Eucarida).
usiacea) can be used. The active ingredient of the bitterness masking agent of the present invention is an extract extracted from dried mysids and krills under the following conditions.Amys, krills unique fishy odor and burnt smell, Unpleasant flavor is suppressed. The mysids and krills may be used alone or as a mixture of two or more, and may be dried and extracted after mixing, or may be mixed after drying and extracting alone.

Amys and krill are dried to a water content of 15% or less (% by weight, the same applies hereinafter), preferably 7% or less, more preferably 3% or less. Drying can be performed using a known drying method.
It is desirable to dry at a temperature of 80 ° C., preferably 80 to 90 ° C. for several minutes to 150 minutes, preferably 60 to 120 minutes. Table 1
The results of examining the drying conditions are shown below.

[0007]

[Table 1]

As is clear from Table 1, by performing drying under the above conditions, an unpleasant flavor is suppressed.

For the extraction, water extraction is preferable, and it is desirable to add 10 parts by weight of water or hot water to 1 part by weight of mysids and krill. For the extraction, it is desirable to use water or warm water at 5 to 50 ° C, preferably 10 to 30 ° C, and it is desirable to perform the extraction for 10 to 60 minutes, preferably 10 to 30 minutes. The extract usually has an extract concentration of 30 soluble brix degrees (Bx), preferably 10 to 10%.
Concentrate to about 15Bx. Concentration is more suitable for preservation, but too much concentration produces an unpleasant unpleasant odor. Table 2 shows the results of examining the extract concentration.

[0010]

[Table 2]

As shown in Table 2, when the concentration of the soluble solids is within the above range, an extract having no unpleasant odor can be obtained. The obtained extract can be used as it is, or further dried, pulverized, etc., and used as the bitterness masking agent of the present invention. It can be used for various foods and drinks and oral compositions. The effective addition amount of the extract of mysids and krills for bitterness reduction is such that the flavor of the mysids and krills themselves is not exhibited, and the soluble solid content of the extract is 10%.
The following is desirable. Table 3 shows the results of examining the effective addition amount for the soybean peptide.

[0012]

[Table 3]

As shown in Table 3, the bitterness masking agent of the present invention exhibits an excellent bitterness masking effect when added in the above-mentioned range. Furthermore, mysid and krill extracts (Bx1
Table 4 shows the results of testing the bitterness-suppressing effect of 0) on each bitter substance.

[0014]

[Table 4]

[0015] As shown in Table 4, the bitter masking agent of the present invention exhibits an excellent bitter masking effect on various bitter substances. Further, the bitterness masking agent of the present invention does not hinder the original taste of other additives having no bitterness, for example, flavors and seasonings.

[0016]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. Example 1 Amami (Tenagomysis orientali)
s) 100 kg was dried in an oven at 85 ° C. for 60 minutes to prepare a dried ash having a water content of 3%. This dried net 10
100 kg of warm water at 25 ° C. was added to the kg, and extraction was performed for 30 minutes. This extract is subjected to a soluble solid content Bx by a vacuum concentrator.
It was concentrated to 10 to prepare a mysid extract. This extract is
It had a pH of 6.8, no fishy odor, and had a slightly fragrant flavor. The obtained extract was freeze-dried and powdered to obtain a bitterness masking agent.

Example 2 100 kg of Euphausia pacifica HANSEN of the order Krill was dried in an oven at 85 ° C. for 60 minutes to prepare a dried net having a water content of 3%. 10 kg of this dried krill is added to hot water of 25 ° C.
After adding 00 kg, extraction was performed for 30 minutes. This extract was concentrated with a vacuum concentrator to a soluble solid content of Bx10 to prepare a krill extract. The extract had a pH of 6.9, had no odor and had a slightly fragrant flavor. This extract was freeze-dried and powdered to obtain a bitterness masking agent.

Example 3 Beverage in which bitterness of soybean peptide was suppressed Blended raw material Blended amount (%) Soybean peptide 2.0 Amami extract of Example 1 (Bx10) 0.1 Sugar 3.0 Fragrance 0.1 Citric acid 0.4 Purified water Remainder Total 100.0 The raw materials were dissolved in purified water, sterilized by heating to 95 ° C, filled in a hot bottle, cooled after filling, and a soybean peptide beverage was obtained. This beverage had no bitterness of the soy peptide, and the original flavor of the flavor was not changed at all.

Example 4 Beverage with Reduced Bitterness of Hydrolyzed Collagen Ingredients Ingredients (%) Hydrolyzed Collagen 2.0 Krill Extract of Example 2 (Bx10) 0.15 Sugar 3.0 Fragrance 0.1 Citric acid 0.4 Purified water Remainder Total 100.0 After dissolving the raw materials in purified water, the mixture was sterilized by heating to 95 ° C, filled in a bottle while hot, and cooled after filling to obtain a hydrolyzed collagen beverage. This beverage did not have the bitterness of hydrolyzed collagen, and the original flavor of the flavor was not changed at all.

Example 5 Oral composition in which the bitter taste of cetylpyridinium chloride was suppressed Formulation raw materials Formulation amount (%) Cetylpyridinium chloride 0.05 Amami extract of Example 1 (Bx10) 0.8 Calcium carbonate 40.0 Concentrated glycerin 2.5 Hydroxyethylcellulose 1.0 Sucrose fatty acid ester 1.0 Saccharin sodium 0.2 Perfume 0.5 Purified water Remainder Total 100.0 The raw materials are mixed, kneaded and filled into a tube to obtain toothpaste. Was. In this toothpaste, the bitterness of cetylpyridinium chloride was suppressed, and the amount of added fragrance could be reduced as compared with conventional products.

Example 6 Oral composition in which bitterness of N-cocoyl-arginine ethyl ester pyrrolidonecarboxylate was suppressed Formulation ingredients Formulation amount (%) Chlorhexidine hydrochloride 0.05 N-cocoyl-arginine ethyl ester pyrrolidonecarboxylate 0.1 Krill extract of Example 2 (Bx10) 1.0 Sodium citrate 0.08 Citric anhydride 0.02 Stevia extract 0.02 Polyoxyethylene hydrogenated castor oil 0.5 Concentrated glycerin 10.0 Ethanol 10 0.0 Perfume 1.0 Purified water Remainder Total 100.0 The raw materials were blended, dissolved and filled into a bottle to obtain a water toothpaste.
In this water dentifrice, the bitterness of N-cocoyl-arginine ethyl ester pyrrolidone carboxylate was suppressed, and the amount of added fragrance could be reduced as compared with the conventional product.

[0022]

As described above, according to the present invention, it is possible to provide a bitterness masking agent suitable for masking bitterness of a material having a bitter taste blended in a health food or an oral composition.

Claims (6)

[Claims] 1. A bitter masking agent comprising a dried mysid and / or krill extract as an active ingredient. 2. The bitterness masking agent according to claim 1, wherein the active ingredient is an aqueous extract from a mysid and / or a krill dried to a water content of 15% or less. 3. The method according to claim 1, wherein the extract is at a temperature of 5 to 50 ° C.
The bitterness masking agent according to claim 1 or 2, which is an aqueous extract extracted for one minute. 4. The bitter taste masking agent according to claim 1, wherein the extract has an extract concentration of 30 Brix degrees or less. 5. A beverage comprising the bitterness masking agent according to any one of claims 1 to 4 in an amount that does not exhibit flavor. 6. An oral composition comprising the bitterness masking agent according to any one of claims 1 to 4 in an amount that does not give a flavor.