Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/86—Addition of bitterness inhibitors
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/84—Flavour masking or reducing agents

Definitions

• the present invention uses an edible flocculant for foodstuffs from the past, so that edible substances including pharmaceutical foods and drinks are fine powders, their bitterness can be safely and inexpensively easily, even at room temperature and moisture content for a long period of time.
• the present invention relates to a bitterness masking agent and a method which can be gastrointestinally absorbed without destroying and denaturing its components and producing no industrial waste. .
• bitter taste is a broad sense that comprehensively means such intense taste, and is not limited to a narrow sense of bitter taste, but includes astringency, pungent taste, unpleasant taste, and the like.
• Patent Document 2 the fraction obtained by separating and removing the bacterial cells from the culture and the acidic category obtained by treating the bacterial extract with an ion exchange resin, the hydrophilic category obtained by fractionating the bacterial extract using a porous polymer treatment.
• Agricultural products such as natural apples that do not use caustic soda can be stored stably for a long time.
• Olive oil is strictly regulated in terms of quality of oxidized acidity. If the acidity is less than 0.8%, it will not be recognized as extra virgin olive oil. When the above caustic soda is added to olives, it is completely oxidized and the acidity reaches 100%. This is a detergent soap.
• Disposal as industrial waste after use is difficult.
• the olive-producing Mediterranean Sea and Seto Inland Sea are narrow and densely populated. Nevertheless, there is no choice but to dispose of a large amount of industrial waste here. Disposal is difficult even if it is limited to the part that is placed under regular surveillance as industrial waste after use. Unauthorized raw waste is unimaginable.
• the present invention uses foodstuffs whose safety has been sufficiently confirmed from the past, so that edible foods including pharmaceutical foods and drinks can be safely and inexpensively easily reduced in bitterness regardless of whether they are fine powder or round.
• a new bitterness masking agent and method that can be absorbed in the gastrointestinal tract without destroying and denaturing its components in a long-term, even in a water-containing state, and can be absorbed by the gastrointestinal tract and retains its medicinal properties and does not produce industrial waste. For the purpose.
• the present inventor found that the flocculant that can be eaten has an action of masking the bitter taste, and led to the present invention.
• the present inventor has often experienced specific agglutination in previous studies such as the following published papers. Yamada, Y .: Analytical Biochemistry 164 (1987) 170-174. J Biochem Biophys Methods 7 (1983) 175-185.8 (1983) 175-181.8 (1983) 183-188. Advanced Methoods. Biochemical & Clinical Apparatuses (1983) De Gruiter. Brain Research 142 (1978) 187-190.172 (1979) 165-168. Neuroendocrinology 18 (1975) 263-271. Nature 247 (1974) 284-286, Jpn J Alcohol 21 (1986) 128-134.
• the present invention is a bitterness masking agent characterized by comprising an edible flocculant having an action of masking the edible bitterness as an active ingredient.
• Another aspect of the present invention is a bitterness masking method characterized by using a bitterness masking agent comprising the edible flocculant as an active ingredient.
• the agglomeration according to the present invention means that it is gathered up and gathered as in Kojien.
• examples of edible flocculants include some calcium-containing materials, some alcohols, and some acids.
• bitterness masking agents and methods can be developed.
• the substances used must have been confirmed to be safe as food ingredients from the old days. And after passing through the mouth with miso, it must be quickly uncoupled, returned to its original structure, absorbed by the body, and used as medicine and nutrition.
• a substance with higher reaction activity has a stronger bitter taste and a stronger medicinal effect on the living body.
• edible flocculants such as lime and ethanol were combined and agglomerated on the surface of bitter molecules so that no bitter taste active sites appeared on the surface.
• lime calcium hydroxide carbon dioxide was further bound to these to further enhance the covering.
• residual calcium hydroxide becomes stable calcium carbonate, and the carbonate group covers the surface.
• Carbon dioxide is abundant in air and in vivo. That is, in the mouth, it is a stable calcium carbonate combination of eggshell and shellfish components, and in the stomach, calcium carbonate is quickly removed by gastric acid and returns to the original useful substance.
• the lime calcium hydroxide and calcium carbonate which are the edible flocculants of traditional foodstuffs of the present invention, are not only used as food and drink medicines as they are. If dumped in farmland or in the sea, it will become fertilizer for farmland and marine fishery resources, contributing to increased production of seaweed and marine organisms. This increases shellfish production.
• the shells and eggshells are calcium carbonate, and calcium hydroxide is generated when water is further added to calcium oxide by simple heating. In other words, complete recycling for the earth.
• the main olive producing area is near the sea, such as the Mediterranean Sea and the Seto Inland Sea. Therefore, abundant shellfish are collected.
• the bound protein in the shell is burned and easily powdered.
• Lime includes calcium oxide, calcium hydroxide, and calcium carbonate.
• Calcium hydroxide has been used in food and drink for a long time as follows. Konjac, baby milk, alcoholic beverages, soft drinks, vitamin D drink enrichment, sugar refining, ash fish (root fisk lutefisk), pickles, salt making, corn dishes, preserved eggs (century egg century egg).
• Calcium hydroxide is used as a medicine as follows. Bone regeneration stimulant, dental filling agent, skin drug. .
• Calcium carbonate has been used in food and drink for a long time as follows. Preservatives and color-preserving agents such as calcium supplements and organic apples.
• Calcium carbonate is used as a medicine as follows. Stomach antacids, hyperphosphatemia drugs, pharmaceutical fillers, osteoporosis drugs.
• bitterness can be masked without fear of impairing the original taste of pharmaceutical foods and drinks.
• edible products including pharmaceutical foods and drinks can be finely powdered or rounded, and the bitter taste can be safely and inexpensively easily, antibacterial and denatured over a long period of time even at room temperature in water.
• the bitter taste can be safely and inexpensively easily, antibacterial and denatured over a long period of time even at room temperature in water.
• the concentration of calcium hydroxide for food can be used even at 100% using the moisture contained in the object. It was also usable at 5mg / dl. In the case of olives, they can be pickled for more than 2 years, so they can be used at lower concentrations. Saturated aqueous solution and 5-15% suspension were easy to use. [%] Means [W / V% of weight / liquid volume] unless otherwise specified. Since calcium oxide becomes calcium hydroxide as soon as water is added, both can be used in the same way.
• Acid, sugar, and / or alcohol were suitable for storage.
• Vinegar, starch syrup (fructose glucose liquid sugar) and / or ethanol were particularly suitable.
• Example 1 The Chinese herbal medicine Daio Sue was used. When mixed with water, the particles were 5 ⁇ m in diameter. When mixed with saturated calcium hydroxide solution, it became aggregated particles with a diameter of 50 ⁇ m, and the bitterness was 30%. When carbon dioxide was sufficiently adsorbed on the powder dried in the air to form calcium carbonate, the bitterness became 10%. Such a cohesive action could prevent edible softening over time. Therefore, it is very useful. The agglomerates were easily crushed when pressed with a finger and did not deteriorate the mouth feel. When this finished dry powder was taken, it showed the same laxative action as the original Daio powder. Gastric acid simply dissolves calcium carbonate and calcium hydroxide, leaves them, returns to the original herbal medicine in the gastrointestinal tract, and works on the body.
• Example 2 I used hawk claws. When mixed with water, the particles were 5 ⁇ m in diameter. When mixed with saturated calcium hydroxide solution, it became aggregated particles with a diameter of 50 ⁇ m, and the bitterness was 30%.
• Turmeric leaves were used. When mixed with water, they were two types of fine grains with diameters of 3 ⁇ m and 20 ⁇ m. When mixed with saturated calcium hydroxide solution, it became aggregated particles with a diameter of 100 ⁇ m, and the bitterness was 10%.
• Example 4 Turmeric green gourd ( ⁇ calyx) was used. When mixed with water, the particles were 3 ⁇ m in diameter. When mixed with saturated calcium hydroxide solution, it became aggregated particles with a diameter of 100 ⁇ m, and the bitterness was 10%.
• Example 6 The viscera internal organs were used. When mixed with water, the particles were 10 ⁇ m in diameter. When mixed with saturated calcium hydroxide solution, it became aggregated particles with a diameter of 50 ⁇ m, and the bitterness was 50%.
• Example 7 Green olives were used. When mixed with water, the particles were 5 ⁇ m in diameter. When mixed with saturated calcium hydroxide solution, it became aggregated particles with a diameter of 100 ⁇ m, and the bitterness was 10%. The same was true for brown olives, but many oil droplets with a diameter of 10-50 ⁇ m were observed.
• Example 8 Amberjack bile was used. When mixed with water, the particles were 10 ⁇ m in diameter. When mixed with saturated calcium hydroxide solution, aggregated particles with a diameter of 100 ⁇ m were formed, and the bitterness was 30%.
• Example 9 A green juice kale was used. When mixed with water, the particles were 5 ⁇ m in diameter. When mixed with saturated calcium hydroxide solution, aggregated grains with a diameter of 20 ⁇ m or more were formed, and the bitterness was 10%.
• Example 10 I used bitter gourd bitter gourd. When mixed with water, the particles were 5 ⁇ m in diameter. When mixed with saturated calcium hydroxide solution, it became aggregated particles with a diameter of 50 ⁇ m, and the bitterness was 30%. The bitterness was 0% when immersed in saturated calcium hydroxide solution for 3 days at a thickness of 2 mm without crushing bitter gourd. At a thickness of 5 mm, the bitterness was 20%.
• Example 11 Carrot leaves were used. When mixed with water, two types of fine particles with a diameter of 2-3 ⁇ m and 10 ⁇ m were mixed. When mixed with 5% calcium hydroxide suspension, it became agglomerated particles with a diameter of 50-100 ⁇ m, and the bitterness was 10%. If the leaves were left in their natural form without being crushed, they were immersed in a 5% calcium hydroxide suspension, and after 5 hours the bitterness became 10%. Even after 3 days, the bitterness was 10%, but the elasticity decreased and became brittle and easy to break.
• Example 12 Olive leaves were used. When mixed with water, the particles were 5 ⁇ m in diameter. When mixed with saturated calcium hydroxide solution, it became aggregated particles with a diameter of 50 ⁇ m, and the bitterness was 30%.
• Olive branch was used. It was not crushed in the mortar, first crushed with a three-roll mill and then mixed with water in the mortar. The diameter was 10-100 ⁇ m. When mixed with saturated calcium hydroxide solution, it became agglomerated particles with a diameter of 10 to 300 ⁇ m, and the bitterness was 30%. The bitterness of the powder which was naturally dried for 12 hours and fully carbonated was 10%.
• Example 14 Astringent was used. When mixed with water, the particles were 10 ⁇ m in diameter. When mixed with saturated calcium hydroxide solution, it immediately aggregated with the naked eye, forming aggregates with a diameter of 100 ⁇ m to 1 mm, with a bitterness of 10%.
• Example 15 I used a cypress calyx. It was not crushed in the mortar, first crushed with a three-roll mill, and then mixed with water in the mortar. The diameter was 5 ⁇ m. When mixed with saturated calcium hydroxide solution, it immediately aggregated with the naked eye and became an aggregate of 100 to 200 ⁇ m in diameter, with a bitterness of 10%.
• Example 16 Astringent leaves were used. It was not crushed in the mortar, first crushed with a three-roll mill, and then mixed with water in the mortar. The diameter was 5 ⁇ m. When mixed with saturated calcium hydroxide solution, it immediately aggregated with the naked eye, resulting in an aggregate of 100 ⁇ m in diameter and a bitterness of 10%. If the leaves were left in their natural form without being crushed and soaked in a 5% calcium hydroxide suspension, the bitterness became 10% after 24 hours.
• Example 17 I used a branch of astringency. It was not crushed in the mortar, first crushed with a three-roll mill, and then mixed with water in the mortar. The diameter was fine particles and fibers of 10-100 ⁇ m. When mixed with saturated calcium hydroxide solution, it became agglomerates with a diameter of 30 to 200 ⁇ m, and the bitterness was 10%. When the sprigs in their natural form were kept in a 5% calcium hydroxide suspension without being crushed, the bitterness became 10% after 24 hours.
• Example 18 Daisuke powder and olives were soaked in 5% aqueous solutions and suspensions of calcium lactate, calcium citrate, and calcium chloride. Although there was a mild bitter taste masking effect, there was no antibacterial and denatured effect, and it decayed upon storage.
• the long-term preservation of edible after bitterness masking treatment must be considered.
• the long-term storage of edible food has the following problems. (1) Corruption, especially strong poison of Clostridium botulinum. (2) Denaturation, especially disappearance of nutrients such as polyphenols. (3) It gets worse. Even if a high concentration of salt is used, it rots with halophilic vibrio. Even anaerobic, it rots with anaerobic bacteria. High concentrations of salt are not only difficult to eat, but are also not good for your health such as high blood pressure and arteriosclerosis. If you soak it in water and wash away the salt, the umami and nutrients will flow away, and it will soon rot.
• Example 19 As an olive that is susceptible to spoilage, it was seeded or made numerous county stab wounds on the surface. Acids, sugars and / or alcohols are suitable as edible foods useful for long-term storage. Vinegar, starch syrup (fructose glucose liquid sugar) and / or ethanol were particularly suitable. The above-mentioned damaged olives were soaked in bitterness masking treatments in liquids with different percentages, and were sampled after 2 days and 7 months. The results are shown in the following table.
• No. 3 was delicious and delicious even after two years.
• No. 5 is dipped in vinegar, the masking calcium is removed and the original bitterness appears.
• the large yellow of [0025] seems to be the same as the original large yellow reappears in the stomach due to the gastric acid separating the masking calcium.
• Example 20 When olives were soaked in 5% calcium hydroxide suspension, the bitterness became 10% in 10 days. Those that were cut in half or removed the seeds had 10% bitterness in 5 days. When I made countless small stabs on the surface at Kenzan, heated at 100 degrees Celsius for 3 minutes, and soaked in 5% calcium hydroxide suspension for 24 hours, the bitterness became 10%.
• Example 23 Furthermore, ethanol (ethyl alcohol) was used as another edible flocculant. To 200 mg of green olives, 1 ml of absolute ethanol was added and ground in a mortar. Although it aggregated to a diameter of 100 to 200 ⁇ m, the bitterness did not decrease at all. Next, when black olives in a round shape were soaked in absolute ethanol for 5 days, the bitterness decreased to 10%. When they were soaked for 9 months, there was a strong alcohol food sensation, but the bitterness remained at 10% and the overall food sensation was not bad. [0045] If a wound is applied as in No. 6, the food sensation will deteriorate later, so when using alcohol, care should be taken such as not to damage it.
• ethanol ethyl alcohol
• Example 25 Next, it was soaked in a mixture of koji mold, yeast and lactic acid bacteria, which had a composition very similar to sake lees. Up to 22 days later, the change was similar to the above, but after 9 months, mold developed and decayed.
• the active ingredient with respect to olive is ethanol, not ethanol itself but ethanol-containing substances such as sake lees showed higher utility.
• Example 28 One bitter melon was cut into three pieces and soaked in 5% edible flocculant calcium hydroxide solution. The bitterness became 30% after 2 days and 20% after 4 days.
• Example 29 One bitter melon was cut into three pieces and soaked in edible flocculant absolute ethanol. The bitterness became 30% after 2 days and 10% after 4 days.
• Example 30 One bitter melon was cut into three pieces and dipped in a mixture of edible flocculant 10% ethanol, edible flocculant 45% vinegar, and 45% syrup. The bitterness was 10% after 2 days and almost 0% after 4 days.
• Example 31 One bitter melon was cut into three pieces and dipped in a mixture of edible flocculant 50% vinegar and 50% syrup. The bitterness was 10% after 2 days and almost 0% after 4 days.
• Example 32 One bitter melon was cut into three pieces and soaked in sake lees. The bitterness decreased to 30% after 2 days. After 2 months, it was delicious with almost no bitterness, and the texture and color were good.
• Example 33 Fruit is generally more delicious as it is ripe. However, with olives, the only way to get rid of the current bitterness is to rip them and soak them in caustic soda or salt. However, in the method of the present invention, the body remains intact and remains firm.
• Example 34 This method could be used with powder, crushed material, or round fruit. Olive seeds (nuts) that are not generally eaten are also delicious. First, the olive seeds are crushed and mixed in a mixture of 45% vinegar, 45% syrup, and 10% ethanol. The seed coat sinks and the embryo and endosperm float on the surface. The crushed pulp became delicious when mixed with the above mixture after lime treatment, and the liquid became wine-like.
• Example 35 Seeded olives were treated with lime water and dipped in a mixture of 45% vinegar, 45% syrup, and 10% ethanol to give a red wine. Seeded olives were treated with lime ethanol and then dipped in a mixture of 45% vinegar, 45% syrup and 10% ethanol to give a green wine. Both were delicious. Processing methods other than those described here all looked like brown wine. After the caustic soda treatment, polyphenols and nutrients were destroyed and disappeared, and no color was produced. The green color described here was much darker than the green color extracted from green olives with absolute ethanol.
• Example 36 Olive products currently have a very short expiration date.
• food poisoning such as Clostridium botulinum occurs all over the world.
• the caustic soda method currently used decolorizes ripe olives without any treatment and requires synthetic colorants such as iron gluconate.
• the original colors of purple, brown, red, green and black remain.
• Example 37 olives with bitterness masking, unlike caustic soda salting, are sweet and have almost unlimited expiration dates, so they can be used for various types of sweets. Put in chocolate, chocolate bonbons. Put in ice cream and wine olive ice. The soaked liquor is a delicious olive wine with a variety of beautiful colors.
• Example 38 The time required to reduce bitterness by half was measured under the following conditions. Round green olives soaked in 4.2% brewed vinegar for 4 days. Soaked green olives in round ethanol for 5 days. Soaked green olives in 45% vinegar, 45% syrup and 10% ethanol for 24 hours.
• Example 39 The used ethanol was calcium oxide, which could be reused after removing dirt and water and filtering.
• Example 40 In order to diffuse the lime suspension aqueous solution and the lime suspension ethanol solution throughout, it was effective to apply light vibration and movement. For ultrasonic waves, 1.7MHz, 200ml to 5L, and 4VA to 75VA were good to use.
• Example 41 The change in bitterness was observed when black olives were heated. Boiling time Whole fruit Half cut fruit 10sec 100% 90% 30sec 90% 80% 1min 90% 70% 3min 90% 70% 10min 90% 70%
• Example 45 The threshold of biostimulation, i.e., taste bud stimulation, of edible flocculant acid was measured.
• the threshold was 0.1%, that is, 0.01% acidity. This value is the minimum acid concentration.
• the acidity is a value obtained by converting various acids into acetic acid.
• the acid described here is also an example of acetic acid, and is not limited to acetic acid, but includes various acids. The same applies to sugars, and the sugars described here include various sugars.
• the threshold value for fructose and glucose solution of corn syrup was 1%.
• Example 46 The threshold value of edible flocculant ethanol was 4% as measured in [Example 45] of [0074]. However, in the living nerve cell Purkinje cell, the threshold value is 0.04%, that is, 8.7 mM. As described in [0008], this inventor has reported this to the academic journal. The Effects of Different Concentrations of Directly-applied Ethanol on the Purkinje cell in vitro.Jpn J Alcohol 21 (1986) 128-134.
• the water in limestone is safe and useful as a water source. It has been proven for a long time in the Yucatan Peninsula.
• Example 47 The carbonated sodium bicarbonate was mixed with calcium hydroxide. Equivalent ratios of 84.0 to 74.1 resulted in suspensions of 4.2% and 3.7%, respectively. When I soaked olives in this, I was able to completely remove it after 14 hours. Changing the mixing ratio could change the pH or change the speed of desiccation.
• Example 48 The color and hardness can be changed by various processing methods described so far, or by adding Mg, Cu, salt, bittern, or the like.
• Olive colors include green, black, brown, red, yellow, and white. Thus, olives did not require colorants such as iron gluconate.
• the concentration of olive polyphenol after masking was 40 mg / dl. Measurement by Kagawa Prefectural Fermented Food Research Institute. Olive polyphenols are dark reddish purple under acidic conditions, similar to red wine. On the tongue, it was this color even at Ph6-5, which is difficult to feel acidic. Therefore, olive red wine without acidity can be made.
• edible foods including pharmaceutical foods and drinks
• it could be preserved in a long-term antibacterial and degenerative manner. Therefore, we were able to make chocolate bonbons that were not possible with olives with a short shelf life.
• wrapping with jelly, candy, caramel, and Daifuku candy also made a good confectionery, that is, a confectionery such as olives. Wrapped food is not limited to olives and bitter melons.
• the edible food to be wrapped is not limited to those listed. All of this is of course included in the edible claims.
• the fruit is stable even when the temperature changes from high to low.
• edible flocculants are very stable because they have a strong molecular structure. Overheating causes edible molecules, especially protein molecules, to aggregate. Freezing generally aggregates edible molecules. In particular, these aggregating actions are useful as antibacterial and degenerative actions during transportation.
• Example 50 In ordinary freezing methods instead of quick freezing methods, foods such as olives become softer when they are later thawed, and when they are soaked in caustic soda, they become softer and less likely to retain their original shape. However, with the method reported here, the soft fruit after normal freezing and thawing becomes a solid fruit as well as fresh. When the olives are repeatedly frozen and thawed, red pigments emerge from the surface. However, it was prevented by soaking in the edible flocculant calcium hydroxide.
• Calcium hydroxide is used exclusively for disinfecting foot-and-mouth disease, which is a major problem all over the world. The same applies to avian influenza.
• the edible flocculant raised above was discovered to be useful in importing and exporting fresh foreign foods in an epidemiological manner, similar to the high temperature and low temperature treatment. Not only prevents edible spoilage, but also softens the softened one. In particular, lime can be easily and safely removed. It may be washed with a very low concentration of acid. This is also true when moving edible food to remote locations. In other words, it is possible to import and export fresh foreign edible foods in large quantities, safely and inexpensively, easily and in an epidemiological manner.
• the calcium described here is not limited to calcium but includes a wide variety of calcium-containing substances.
• the acid described here is not limited to simple substances and / or mixtures of acidic substances such as vinegar and malic acid, but widely lemon (citric acid amount 2%), plum (plum meat citric acid amount 30%), etc. Of any acid and / or those that can be acidic.
• the sugar as used herein is not limited to a simple substance and / or a mixture of sugars such as sugar and syrup, and includes a wide variety of sweets and / or products that can be sweet.
• the administration method of the substance described here is not limited to after harvesting, but includes the administration method before harvesting.
• it is not limited to partial spray (pre-harvest spray), application, and immersion, but also includes administration methods to the body surface, digestive organs, and roots around the entire living body.
• the bitter taste masking method and / or storage method is not limited to the method from the edible surface.
• a masking agent or a preservative is injected into the bitter melon and looks the same as fresh bitter melon from the surface. It has a natural appearance and can be stored for a long time. It doesn't matter before and after fruit picking. When injected alive before harvesting, the trace of the injection disappeared in 2 days, and the surface changed color more rapidly than the injection after harvesting, and an apoptosis-like change was seen.
• Example 52 A masking preservative of 40-50% by volume of gitter weight g was injected into the bitter melon. 35-70% sushi vinegar, 10-50% honey, and 5-10% ethanol were effective. In particular, 45%, 45%, and 10% were effective, respectively. After that, the vacuum-dried product was stable for a long time.
• Example 53 From the masked olives, beautiful and delicious red wine-colored polyphenols came out. It became olive wine in alcohol, and olive juice when put in a mixer. The bitter melon also became bitter wine and bitter juice. The taste can be freely adjusted by adding water. Olive fruit vinegar became a beautiful red wine color. Thus, various types of polyphenol liquids can be made.
• Example 54 Olives were soaked in 15% calcium hydroxide suspension for 1 month at room temperature. There was no decay. The olive became hard.
• Agglomeration means gathering together as in Kojien. This includes not only the collection of grains and fibers but also the collection of grains and fibers, and the accumulation of grains around the fibers. Just like reinforced concrete with rebar and cement. Thus, when agglomerated, it is often strong and storage stability is improved. That is, the flocculant can also be used as a preservative.
• the bitterness masking agent and method of the present invention uses a edible flocculant of traditional food ingredients, so that edible substances including pharmaceutical foods and drinks can be safely and inexpensively, whether they are fine powders or round fruits. Because it can be easily absorbed in the gastrointestinal tract without destroying and denaturing its components for long periods of time even at room temperature and water content, it can be absorbed in the gastrointestinal tract and does not produce industrial waste. It can be used in the goods industry. In addition, fresh foreign edible foods can be imported and exported safely, inexpensively, and in a safe manner, even in large quantities.

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