KR101841950B1 - Method for reducing unpleasant taste - Google Patents

Abstract

It is an object of the present invention to provide a simple and inexpensive method of reducing unpleasantness of a specific unpleasant substance such as a functional ingredient useful for the human body. It is possible to reduce unpleasantness by mixing glutinous material dispersed in a glutinous material dispersion dispersed with a galacturonic acid-containing water-soluble polysaccharide or in a glutinous material dispersion dispersed with a hydroalcoholic or saccharide aqueous solution to form a glutinous material composite . Accordingly, by performing inexpensive operations, various functional ingredients accompanied by unpleasantness can be ingested without affecting the taste.

Description

{METHOD FOR REDUCING UNPLEASANT TASTE}

The present invention relates to a method for reducing unpleasantness of an unpleasant substance (unpleasant substance). More particularly, the present invention relates to a method for reducing uncomfortable feeling caused by mixing an unpleasant substance into a gluten material (gluten material) and water or a hydroalcohol (hydroalcohol).

Each food has a complex and unique taste. In the palatability of foods, the bitter taste and bitter taste are indispensable, but the excessive taste disturbs the harmony of the flavor of the food remarkably and becomes unpleasant and unpleasant odor. In general, components such as glycosides, peptides, and amino acids, which are generally considered to be bitter components of food, generally have a physiological function useful for the human body and require active ingestion. On the other hand, Because of the unpleasantness, it is often a symbolic problem in the use as food.

Particularly, glycosides such as soy saponin have been reported to have antioxidant activity, lipid metabolism improving action (lipid metabolism improving action), and glucose absorption inhibitory action (sugar absorption suppression action) Food and the like, but there is a drawback that it can not be used for a large amount because of the problem of flavor.

As a method for reducing the unpleasantness of the food, a method of decomposing an unpleasant component by, for example, an enzyme treatment or a fermentation treatment with a microorganism (Patent Document 1), a method of removing a component having an unpleasant taste by an adsorption resin (Patent Document 2) and the like are known, but there is a problem that a beneficial component is changed by decomposition or removal.

(Patent Documents 3, 4 and 5), a method of reducing uncomfortable feeling by using saccharides or sugar alcohols having sweetness (amino acids or a bitter taste shielding peptide) (Patent Literature 6 and 7, Non-Patent Literature 1), and a method of reducing unpleasantness of soybean milk using cyclodextrin (Patent Document 8). However, a method of reducing sugars and amino acids , The taste of the peptide itself is likely to affect the taste. Further, cyclodextrin was not satisfactory enough to be used for general food while decreasing bitter taste components because the inclusion step (inclusion step) was troublesome and the price of cyclodextrin itself was high.

Gluten forms a skeleton in water (in water) and is difficult to disperse in a normal pH range, but dissolves in acidic conditions of pH 4 or less and basic conditions of pH 10 or more (Non-Patent Document 2). It is also disclosed that pectin is added to gluten (Patent Document 9), or water-soluble soy polysaccharide (water-soluble soybean polysaccharide) is added (Patent Document 10) to promote the dispersion of gluten. However, there is no indication of the effect of dispersed gluten on unpleasant substances.

Japanese Patent Application Laid-Open No. 2000-262237 Japanese Patent Application Laid-Open No. 2007-143413 Japanese Patent Application Laid-Open No. 9-117262 Japanese Patent Application Laid-Open No. 2004-337132 Japanese Patent Application Laid-Open No. 2005-137362 Japanese Patent No. 3246738 Japanese Patent Application Laid-Open No. 9-100297 Japanese Patent Application Laid-Open No. 11-332496 Canadian Published Patent Publication No. 2167662 International Publication WO2009 / 011253 brochure

Jochang Bookstore (Asakura Shoten) 193 ~ 196 pages of taste science, issued in 1981 Development and application of hydrocolloid in SHIMSHO Publishing Co. 357 pages, 2007 issue

It is an object of the present invention to provide a simple and inexpensive method for reducing the unpleasantness of edible materials having peculiar unpleasantness in a functional ingredient useful for the human body, for example.

DISCLOSURE OF THE INVENTION The present inventors have found that a glutinous material dispersion dispersed in water by a water-soluble polysaccharide containing galacturonic acid (galacturonic acid-containing water-soluble polysaccharide) or a dispersion of glutinous material dispersed in a hydroalcoholic or saccharide aqueous solution And that the unpleasantness is reduced. Thus, the present invention has been completed.

That is,

(1) A method for reducing unpleasantness of unpleasant substances, which comprises mixing a gluten material dispersed in a liquid with an unpleasant substance.

(2) The method according to (1), wherein the glutinous material dispersed in the aqueous system is mixed with the galacturonic acid-containing water-soluble polysaccharide to the unpleasant microorganism.

(3) A method for reducing the uncomfortable feeling of the unpleasant substance according to (2), wherein 0.03 to 20% by weight of the galacturonic acid-containing water-soluble polysaccharide is added to the gluten protein solid content in the gluten material.

(4) The method for reducing unpleasantness of unpleasant substances as set forth in (1), wherein glutinous material dispersed in a hydroalcoholic or aqueous sugar solution is mixed with the unpleasant substance.

(5) A method for reducing the uncomfortable feeling of the unpleasant substance according to (1), wherein the gluten material is used in an amount of 0.2 to 100 parts by weight as a gluten protein solid content with respect to 1 part by weight of the unpleasant inorganic substance.

(6) The method according to (1), wherein the unpleasant substance is one or more selected from polyphenols, flavonoids, saponins, alkaloids, bitter amino acids or peptides A method for reducing unpleasantness of a substance.

(7) A gluten-containing composite material characterized by mixing a glutinous material dispersion dispersed in water with a water-soluble polysaccharide containing galacturonic acid, or a dispersion of glutinous material dispersed in a hydroalcoholic or aqueous sugar solution Gt;

(8) A gluten material complex prepared by mixing a glutinous material dispersion dispersed in water with a water-soluble polysaccharide containing galacturonic acid, or a dispersion of glutinous material dispersed in a hydroalcohol or an aqueous solution of saccharides, and an unpleasant micro-material.

(9) A food or drink containing gluten material complex of (8).

to be.

According to the present invention, it is possible to reduce the unpleasantness of various edible materials having unpleasantness. Accordingly, by performing inexpensive operation, various functional ingredients accompanied with unpleasant taste can be ingested without being affected by taste.

(Unpleasant substance)

In the present invention, the unpleasant maze includes a dark taste, a bitter taste, a pungent taste, a pungent taste, a pungent taste, a strange taste, and a strange smell in a broad sense. Examples of the unpleasant substances include edible materials such as glycosides such as saponins and isoflavones, aglycone, tannin, catechin, and the like, Alkaloids such as phenols, caffeine and the like, and substances containing unpleasant taste such as peel and bitter taste such as peptides and bitter amino acids, and crude extracts extracted from natural or natural products showing unpleasantness Crude extract, and the like. On the other hand, bitter amino acids include phenylalanine, histidine, arginine, isoleucine, valine, leucine, methionine, and tryptophan. Green herb powder and green juice can be exemplified as the natural products showing unpleasantness. The crude extract includes various extracts such as guava leaf extract, Piper longum extract and licorice extract, Herbal medicine ingredient and herbal medicine.

(Gluten material)

In the present invention, the gluten material includes gluten protein composed mainly of glutenin and gliadin, proteins derived from grain such as wheat, rye and rice. Partially purified (crude), purified or dried (wet gluten) powdery gluten (active gluten) may also be used. In addition, the drying method may be prepared by flash drying, spray drying, vacuum drying, freeze drying, or the like. It is also possible to use cereals containing gluten protein, for example flour (wheat flour) prepared from wheat. It is preferable that the gluten protein is present in the gluten material in an amount of 20 wt% or more, more preferably 50 wt% or more.

(Water-soluble polysaccharide containing galacturonic acid)

In the present invention, the galacturonic acid-containing water-soluble polysaccharide is an acidic polysaccharide (acidic polysaccharide), and it mainly indicates that uronic acid is galacturonic acid. Specifically, there are water-soluble soybean polysaccharides derived from soybean and various pectin such as pectin extracted from root vegetables such as beet and potato, and pectin extracted from citrus such as lemon and lime. Particularly, when a water-soluble soy polysaccharide is used, the aqueous solution of copper or the gluten dispersion described below is preferably low viscosity (low viscosity). On the other hand, the water-soluble soy polysaccharide is a water-soluble acid polysaccharide having galacturonic acid as a main chain extracted at a temperature of more than 100 deg.

(Functional alcohols)

The functional alcohols in the present invention are water-soluble ones of water-soluble alcohols having at least one alcoholic hydroxyl group (hydroxyl group) in the molecule. Examples of the water-soluble alcohols include methanol, ethanol, n-propanol, and iso-propanol. It is preferably edible and has less unpleasant odor, and ethanol is most preferred.

(Aqueous solution of saccharide)

In the present invention, examples of the saccharides include sugar alcohols such as ethylene glycol, propylene glycol, glycerin, erythritol and sorbitol, glucose, fructose, galactose, ), Arabinose, sucrose, maltose, and lactose sugar (oligosaccharides). It is preferably edible and has less unpleasant odor, and glycerin, malt sugar and sucrose are most preferred.

These water-soluble alcohols and saccharides are in the form of a liquid, and it is necessary that they contain water necessary for dispersing the gluten material in a uniform slurry state. In the case of ethanol, the water content is preferably about 5 to 30% by weight, and in the case of an aqueous solution of sucrose at 20 캜, the water content is preferably about 33 to 95% by weight. A plurality of alcohols or saccharides may be used at the same time.

(Gluten material dispersion)

As the dispersion in the present invention, it is possible to use a galacturonic acid-containing water-soluble polysaccharide, to make a gluten material into a uniform slurry state in an aqueous system, or to make a gluten material in a uniform slurry state in a hydroalcoholic or saccharide aqueous solution . At this time, various dispersant improving agents may be used in combination. A dispersion having a pH of from 5 to 9 is preferable because a dispersion of extremely low or high pH is imparted with a unique flavor.

In the present invention, the amount of the galacturonic acid-containing water-soluble polysaccharide to be used is preferably 0.03% by weight to 20% by weight, more preferably 0.1% by weight to 10% by weight, based on the solid content of gluten protein in the gluten material , And most preferably 0.5 wt% to 5 wt%. Normally, the crude protein content of gluten can be regarded as a gluten protein solid.

Regarding the amount of the gluten material to be used with respect to the unpleasant substance, it is sufficient that the substance containing the unpleasant ingredient and the gluten protein are dispersed in the liquid to reduce the unpleasant taste. For example, in the case of peptides or purified saponins, 1 part by weight of the unpleasant substance is added to the dispersion such that the gluten content is 0.2 part by weight to 100 parts by weight as the gluten protein solid content, depending on the degree of unpleasantness, It is more preferable to mix them, and more preferably 0.5 parts by weight to 10 parts by weight. In the case of unpleasant unpleasant substances such as low refinement degree, the use amount of gluten protein can be reduced.

The gluten material is preferably dispersed in a liquid of 3 to 150 parts by weight based on 1 part by weight of the solid content of the gluten protein, more preferably 5 to 100 parts by weight. If the liquid amount is small, the gluten is not uniformly dispersed and the desired effect may not be obtained. When the liquid amount is too large, the solution becomes lean and the practicality is low.

(Preparation method · Galacturonic acid-containing water-soluble polysaccharide)

In the present invention, various methods can be used for preparing the dispersion. For example, a dispersion prepared by directly adding a galacturonic acid-containing water-soluble polysaccharide to a massive gluten material in water or a dispersion in which a glutinous material is mixed with an aqueous solution of a previously prepared galacturonic acid-containing water-soluble polysaccharide or galacturonic acid Containing water-soluble polysaccharide and the gluten material may be added to the dispersion liquid in which water is added.

Or an unpleasant substance may be added in advance to water which dissolves the gluten material or galacturonic acid-containing water-soluble polysaccharide. Water may be added to each of the dried product of the water-soluble polysaccharide containing galacturonic acid and the dried product of the gluten material, or after the unpleasant micro-material is added.

In order to effectively disperse the unpleasant microcrystalline material, the unpleasant microcrystalline material may be mixed with the galacturonic acid-containing water-soluble polysaccharide before the addition of the gluten material in the form of a powder or an aqueous solution.

(Preparative method · Functional alcohols)

In the case of using functional alcohols, it is possible to use, for example, a dispersion in which alcohol or hydroalcohol is directly added to a gluten material which has been agglomerated in water, a dispersion in which hydrous alcohols are mixed with a gluten material or a dispersion in which alcohols and gluten materials May be added to the dispersion liquid in which water is added.

Or an unpleasant substance may be previously added to water mixed with an alcohol.

In order to effectively disperse the unpleasant substance, the unpleasant substance may be mixed with the functional alcohol before the gluten material is added.

(Preparation method · aqueous solution of sugar)

In the case of using a saccharide aqueous solution, for example, a dispersion in which a saccharide or an aqueous solution of a saccharide is directly added to a gluten material which has become massive in water, a dispersion in which a saccharide material is mixed with an aqueous solution of saccharides, An unpleasant substance may be added to the dispersion.

Alternatively, the unpleasant microorganism may be added in advance to the water to be mixed with the saccharide, or water may be added after the unpleasant microorganism is added to each of the saccharides and the dried product of the gluten material.

In order to effectively disperse the unpleasant substance, an unpleasant substance may be mixed in the aqueous saccharide solution before the gluten material is added.

In the case where it is difficult to disperse depending on the nature of the unpleasant substance, other dispersant or the like may be used in combination. It is also possible to use a high-speed dispersion stirrer with strong agitation force.

Even if the dispersion is dried, the effect of the unpleasant reduction of the present invention is maintained. The drying method can be used as long as it is a general food drying method. For example, freeze drying, spray drying, vacuum drying and the like. On the other hand, the effect of the present invention can not be obtained by simply mixing an unpleasant substance, a galacturonic acid-containing water-soluble polysaccharide and a gluten material, or an unpleasant substance, an alcohol, a saccharide and a gluten material in a dry state.

(Gluten material complex)

Mixtures of unpleasant substances, particularly unpleasant substances accompanied by various physiological functions, and dispersed gluten materials, prepared as described above, can be used for various purposes in the field of foods and pharmaceuticals as a gluten material complex. A glutinous material complex containing a discomfort ingredient, a galacturonic acid-containing water-soluble polysaccharide and a gluten material, or an unpleasant substance, an alcohol, a saccharide or a gluten material is prepared from an aqueous solution, a dispersion or a dried material thereof, pellets, tablets, gels, sols or the like, or topped or mixed with various foods or beverages. It is good to eat the dried material by reusing it in water or drink.

As a specific example, the dissatisfaction may be reduced by mixing the gluten material and the galacturonic acid-containing water-soluble polysaccharide in a beverage having unpleasant taste such as green juice and uniformly dispersing it. Or a variety of functional materials having unpleasantness such as saponin and isoflavone may be ingested by dropping them in a commercial drink.

In the present invention, materials other than those mixed together with the unpleasant inorganic material are not particularly limited unless they greatly affect the purpose of the present invention. For example, saccharides, amino acids, organic acids, inorganic acids and the like are generally used as ingredients for foods, but they can be suitably mixed without being limited thereto.

Example

Examples will be described below.

○ Examination of gluten species (Examination of water-soluble polysaccharide containing galacturonic acid)

(Example 1)

10 g of freeze dry active gluten (Vital Gluten: crude protein content 74 wt% (as-is), manufactured by Northern Food Co., Ltd.) was added to 100 g of a water-soluble soy polysaccharide (Soya Five- S) (1.4 wt.% Of gluten) was added and mixed to prepare a gluten mixture. 70 g of water was put into a beaker, and the mixture was stirred with a magnetic stirrer. The gluten mixture was added and mixed for 1 minute to prepare a dispersion. Further, 5 g of high-purity soybean saponin (Soichi Health SA, Fujisuyu Co., Ltd.) was added and mixed for 1 minute and dispersed to obtain a gluten material composite. The prepared glutinic material composite dispersion was freeze-dried to obtain a powdery product (powdery product), thereby obtaining Example 1.

(Example 2)

The same conditions as in Example 1 were used except that the amount of water was 160 g.

(Examples 3 to 5)

The active gluten was obtained in the same manner as in Example 2 except that the active gluten was replaced with a mixture of flash dry gluten (A-Glue G), alkaline dispersible spray dry gluten (A-Glue K), acid dispersible spray dry gluten (A- , Crude protein content: 74% by weight (as-is)) was used as Example 3, Example 4 and Example 5, respectively.

(Example 6)

The same conditions as in Example 2 were used except that 10 g of active gluten was replaced with 50 g of a pulp (Violet: crude protein content: 8 wt% (as-is) produced by Nissin Chemical Industry Co., Ltd.).

(Example 7)

The same conditions as in Example 2 were used except that 10 g of active gluten was replaced with 50 g of high-strength powder (eagle made by Nippon Budokan Co., Ltd.: crude protein content 12 wt% (as-is)).

(Comparative Example 1)

The same conditions as in Example 2 were used except that active gluten was replaced with powdered soybean protein (Fujipro-E made by Fujisai Co., Ltd.).

○ Evaluation method

The glutinous composite powder obtained under each condition was eaten in 0.2 g portions and sensory evaluation was carried out. Also, powdery materials obtained by mixing powders in the same manner without water dispersion were controlled, and a difference of 1.0 or more from the evaluation point was determined as acceptable.

○ Table 1 Sensory evaluation · Evaluation table Uncomfortable evaluation score I feel very strongly One Feeling strong 2 Feel 3 Does not feel much 4 Little to feel 5

○ Table 2 Examination of gluten species (average point of five panelists, difference from powder mixture) Gluten species Addition amount
(g) Quantity of water
(g) evaluation Powder mixture Moisture car Example 1 Freeze dried active gluten 10 70 1.5 3.5 2.0 Example 2 Freeze dried active gluten ↑ 160 1.5 4.0 2.5 Example 3 Flash dry gluten ↑ 160 1.5 4.5 3.0 Example 4 Alkali-dispersible spray dry gluten ↑ 160 1.0 2.3 1.3 Example 5 Acid dispersible spray dry gluten ↑ 160 1.5 3.8 2.3 Example 6 Powdered (crude protein content 8%) 50 160 1.5 2.5 1.0 Example 7 High protein content (crude protein content 12%) 50 160 1.5 2.8 1.3 Comparative Example 1 Isolated soy protein 10 160 1.5 1.5 0.0

Use 5 g of high purity soybean saponin, use 0.1 g of water-soluble soy polysaccharide

As shown in Table 2, the dried product of the glutinous material complex in which the gluten and the unpleasant micro-material were dispersed in water was obviously less unpleasant than when the gluten and the unpleasant micro-material were mixed in the powder. In addition, when powdered soy protein was used as a protein, the discomfort reduction effect was not obtained.

○ Review of various unpleasant substances

(Examples 8 to 9)

The same conditions as in Example 3 were used in Example 8 and Example 9, respectively, except that high-purity soybean saponin was used as a soybean peptide (Hi-Neuto D1 and Hi-Neuto DC-6 manufactured by Fuji Seiyu Co., Ltd.). The evaluation was made in the same manner as in Example 1.

(Examples 10 to 11)

The same conditions as in Example 3 were used, except that 1 g of high-purity soybean saponin and 1 g and 5 g of guava leaf extract powder (guava leaves extract-s from PACS Co., Ltd.) were used respectively as Example 10 and Example 11. On the other hand, guava leaf extract has an unpleasant taste derived from tannin.

(Examples 12 to 13)

Example 12 and Example 13 were used in Example 3, except that 1 g and 5 g of high purity soybean saponin were replaced with catechin (Sanfenon 90S, manufactured by Sekisui Chemical Co., Ltd.).

(Examples 14 to 15)

Example 14 and Example 15 were used in Example 3, except that 1 g of high purity soybean saponin and 5 g of a pale yellow extract (excretion powder MF of Pigon Pharmaceutical Co., Ltd.) were used. On the other hand, Lilium extract is derived from piperine (alkaloid) and has an unpleasant taste accompanied by spicy taste.

(Example 16)

In the same manner as in Example 3 except that 1 g of a high-purity soybean saponin was used as a green herb powder (Green Herb Powder made by Ocean Perfume Co., Ltd.). On the other hand, the green herb has a peculiar unpleasant beauty.

○ Table 3 Review of various unpleasant substances (average of 5 panelists, difference from powder mixture) Unpleasant substance Addition amount
(g) evaluation Powder mixture Moisture car Example 8 Soybean peptides (HYNUTEO D1) 5 2.0 5.0 3.0 Example 9 Soybean peptide (Hi-Neuto DC-6) 5 2.0 5.0 3.0 Example 10 Guava leaf extract powder One 2.5 4.5 2.0 Example 11 ↑ 5 1.0 3.5 2.5 Example 12 Catechin One 2.0 4.5 2.5 Example 13 ↑ 5 1.3 3.8 2.5 Example 14 Lilac extract One 2.5 4.5 2.0 Example 15 ↑ 5 1.3 3.8 2.5 Example 16 Green herbal powder One 1.5 4.0 2.5

Use of flash dry gluten 10g, amount of water (amount of water) 160g

As described above, it has been confirmed that the glutinous material complexes in which glutinous and glutinous materials are dispersed in various kinds of unpleasant substances including peptides, saponins, catechins, and tannins are reduced in unpleasantness by the treatment.

○ Review of Protein Species

(Example 17)

Add 0.01 g of water-soluble soy polysaccharide (Soya Five-S made by Fuji Seiyu Co., Ltd.), add 3 g of green juice powder (100% The mixture was stirred with a spoon for 1 minute to obtain green juice. Sensory evaluation was carried out according to the criteria shown in Table 1. On the other hand, the green juice powder has a peculiar unpleasant feeling.

(Example 18)

The same conditions as in Example 17 were used except that 3 g of A-Glue G was used.

(Comparative Example 2)

3 g of green juice powder (copper) and 100 g of water were put in a cup, and the mixture was stirred for about 1 minute with a spoon to obtain a green juice.

(Comparative Example 3)

3 g of green juice powder (copper) and 100 g of milk were put in a cup, and the mixture was stirred with a spoon for about 1 minute to obtain a green juice.

(Comparative Example 4)

3 g of green juice powder (copper) and 3 g of powdery separated soybean protein (Fujisuiyu Co., Ltd. Fuji Pro-E) were added to the cup, and 100 g of water was added thereto and mixed with stirring for about 1 minute with a spoon to obtain a green juice.

○ Examination of Table 4 protein species (pass of at least 4 points of average of five panelists) Protein species Addition amount
(g) Quantity of water
(g) evaluation
Example 17 Flash dry gluten ** 1.0 100 4.2 Example 18 Flash dry gluten ** 3.0 100 4.6 Comparative Example 2 No additives 0.0 100 2.4 Comparative Example 3 milk (100 g) 2.6 Comparative Example 4 Isolated soy protein 3.0 10 2.6

Using green juice powder 3g

** Use 0.01 g of water-soluble soy polysaccharide

Thus, it was confirmed that among the various proteins, only the gluten protein can obtain the effect of the present invention.

Application to tea

(Example 19)

To 10 g of activated gluten (vital gluten: 74% by weight as crude protein content, manufactured by Glyco Nutrition Food Co., Ltd.) was added 0.1 g of water-soluble soy polysaccharide (Soya Five-S made by Fuji Seiyu Co., Ltd.) Weight%) were mixed and mixed to prepare a gluten mixture. 160 g of water was placed in a beaker, and the mixture was stirred with a magnetic stirrer. The mixture was mixed with stirring for 1 minute to prepare a gluten dispersion. Further, 5 g of high purity soybean saponin (Soil Health SA, Fuji Seiyu Co., Ltd.) was added and mixed for 1 minute to prepare a dispersion to obtain a gluten material composite. 3.5 g of the resulting glutinic material composite dispersion was added dropwise to 50 g of black tea (about 100 mg of Soi Health SA in black tea) to prepare a black tea solution. Sensory evaluation was carried out according to the criteria shown in Table 1.

(Comparative Example 5)

3.5 g of a 2.9% solution of high purity soybean saponin was added dropwise to 50 g of the black tea as in Example 19 (about 100 mg of Soithealth SA content in black tea) to prepare a black tea solution.

○ Application to table 5 black tea (passing at least 4 points of average of 5 panelists) Protein species Addition amount
(g) Quantity of water
(g) evaluation
Example 19 Active gluten ** 10 160 4.2 Comparative Example 5 No additives - 160 2.4

Using high purity soybean saponin 5g

** Use 0.1 g of water-soluble soy polysaccharide

Only when saponins were added to black tea (Comparative Example 5), a slight taste remained, but when the gluten mixture was dispersed with saponins, the taste was greatly improved.

○ Application to tablet

(Example 20)

9 g of the glutinous material composite powder prepared in Example 2 was mixed with 44 g of maltitol (Powder Mabbit 50M manufactured by Imagine Chemical Co., Ltd.), lactose granule (lactose granule) (manufactured by Furoind Industries Ltd.), sucrose fatty acid ester And 3 g of DK Ester F-20W manufactured by Cheil Industries, Ltd.), and tablet was made with a tableting machine. Sensory evaluation was carried out according to the criteria shown in Table 1.

(Comparative Example 6)

A tablet was prepared and evaluated in the same manner as in Example 20 by using 9 g of a powder mixture obtained by mixing powders in the same blend without water dispersion as a control and powder mixing the same blend as in Example 2 without water dispersion did.

○ Application to tablet 6 tablet (we pass at least 4 points of average of five panelists) Mixing method evaluation Example 20 After dispersion in water, 4.2 Comparative Example 6 Powder mixing 1.0

Compared with Comparative Example 6 in which saccharides and high purity soybean saponin were simply mixed with saccharides and emulsifiers, Example 20, which is a gluten material complex in which gluten and saponin were dispersed in water, showed a significant reduction in unpleasant taste.

○ Review by Functional Ethanol

(Example 21)

70 g of 70% by volume ethanol was added to 10 g of freeze-dried active gluten (Vital Gluten manufactured by Northern Food Co., Ltd.), and the mixture was mixed in a beaker with a magnetic stirrer for 1 minute to prepare a dispersion. Further, 5 g of high purity soybean saponin (manufactured by Fuji Seiyu Co., Ltd.) was added and mixed for 1 minute and dispersed. The thus-prepared dispersion was dried to obtain a powdery product, to give Example 21. The evaluation method was the same as in Examples 1 to 7, and the sensory evaluation was carried out according to the criteria shown in Table 1.

Table 7 Evaluation results of Example 21 (difference between the average score of five panelists and the powder mixture) Gluten species evaluation Powder mixture Distributed product car Example 21 Freeze dried active gluten 1.5 3.5 2.0

(Example 22)

○ Examination by sugar water solution

A mixed solution was obtained in the same manner as in Example 21 except that 70% by volume of ethanol was replaced by 70% by weight of glycerin solution. 1.8 g of the obtained dispersion was added dropwise to 50 g of black tea (about 100 mg of Soi Health SA in black tea) to prepare a black tea solution.

(Comparative Example 7)

The procedure of Example 21 was repeated to obtain a dispersion without adding gluten. The resulting dispersion was dropped into 50 g of black tea (about 100 mg of Soi Health SA in black tea) to make a black tea solution.

(Example 23)

A mixed solution was obtained in the same manner as in Example 21 except that 70% by volume ethanol was used as a 65% sucrose solution. 1.8 g of the obtained dispersion was added dropwise to 50 g of black tea (about 100 mg of Soi Health SA in black tea) to prepare a black tea solution.

(Comparative Example 8)

The procedure of Example 23 was repeated to obtain a dispersion without adding gluten. The resulting dispersion was dropped into 50 g of black tea (about 100 mg of Soi Health SA in black tea) to make a black tea solution.

○ Application to table 8 black tea (pass of at least 4 points of average of five panelists) Dispersant gluten evaluation Example 22 70% glycerin aqueous solution adding 4.0 Comparative Example 7 70% glycerin aqueous solution No additives 1.6 Example 23 65% aqueous solution of sucrose adding 4.4 Comparative Example 8 65% aqueous solution of sucrose No additives 1.8

As shown in Tables 7 and 8, the dispersion liquid in which the gluten and the unpleasant micro-material are dispersed in the liquid, or the dried material in which the glutin and the unpleasant micro-substance are dispersed in the liquid, there was.

Claims (9)

By a non-offensive material (不快味物質) containing, galacturonic acid go against the water-soluble polysaccharide (galacturonic acid含有水溶性多糖類) to blend in the liquid a gluten material dispersed in an aqueous (水系)
A method for reducing unpleasantness of an unpleasant substance.
The method according to claim 1,
0.03 to 20 wt% of galacturonic acid-containing water-soluble polysaccharide is used for the gluten protein solid in the gluten material
A method for reducing unpleasantness of an unpleasant substance.
The method according to claim 1,
It is preferable that 0.2 to 100 parts by weight of a gluten material is used as the gluten protein solid content relative to 1 part by weight of the unpleasant microcrystalline material
A method for reducing unpleasantness of an unpleasant substance.
The method according to claim 1,
The unpleasant substance is at least one selected from polyphenols, flavonoids, saponins, alkaloids, bitter amino acids and peptides.
A method for reducing unpleasantness of an unpleasant substance.
Wherein a glutinous material dispersion dispersed in water by a galacturonic acid-containing water-soluble polysaccharide and an unpleasant micro material are mixed in a liquid .
A gluten material complex prepared by mixing a dispersion of a gluten material dispersed in water with a galacturonic acid-containing water-soluble polysaccharide and an unpleasant micro material in a liquid .
A food or drink comprising the gluten material complex of claim 6.
A medicament comprising the gluten material complex of claim 6. delete