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Method for reducing unpleasant taste

An unpleasant and tasteless technology, applied in pharmaceutical formulations, medical preparations with inactive ingredients, and medical preparations containing active ingredients, etc., and can solve the problem of no disclosure.

Inactive Publication Date: 2014-08-20
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no disclosure regarding the effect of dispersed gluten on substances with an unpleasant taste

Method used

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  • Method for reducing unpleasant taste
  • Method for reducing unpleasant taste
  • Method for reducing unpleasant taste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1）

[0076] Added and mixed water-soluble soybean polysaccharide (Soyafive-S manufactured by Fuji Oil Co., Ltd.) ) 0.1 g (1.4% by weight relative to gluten) to prepare a gluten mixture. 70 g of water was put into a beaker, and while stirring using a magnetic stirrer, the gluten mixture was thrown in and mixed for 1 minute to obtain a dispersion liquid. Furthermore, 5 g of high-purity soybean saponin (Fuji Oil Co., Ltd. Soyhealth SA) was added, mixed for 1 minute, and dispersed to prepare a gluten raw material complex. Freeze-dry the prepared gluten raw material complex dispersion to obtain a powder product, which is used as Example 1.

Embodiment 2）

[0078] In Example 1, the same conditions were used except that the amount of water added was 160 g.

Embodiment 3～5）

[0080] The active gluten in Example 2 is quick-dried gluten (A-グルG), alkali-dispersed spray-dried gluten (A-グルK), acid-dispersed spray-dried gluten (A-グルSS) (above is Glico Nutritional Foods Co., Ltd. product: the crude protein content is 74% by weight (as-is)), and they were used as Example 3, Example 4, and Example 5, respectively.

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Abstract

The object of the present invention is to obtain a simple and inexpensive method for reducing the unpleasant taste of substances that have a unique unpleasant taste, such as functional ingredients useful to the human body. By mixing a substance having an unpleasant taste in a dispersion liquid of a gluten raw material dispersed with a water-soluble polysaccharide containing galacturonic acid, or a dispersion liquid of a gluten raw material dispersed with an aqueous alcohol or sugar aqueous solution to make complexes of gluten raw materials, thereby reducing their unpleasant taste. Thereby, it becomes possible to ingest various functional components with unpleasant taste etc., without affecting taste by cheap operation.

Description

technical field [0001] The present invention relates to a method for reducing the unpleasant taste of substances with an unpleasant taste. In detail, the present invention relates to a method for reducing unpleasant taste when contained in the mouth by mixing an unpleasant-tasting substance with gluten raw materials in water or hydroalcohol. Background technique [0002] Food products each have complex and inherent tastes. In terms of the palatability of food, tastes such as bitterness and astringency are sometimes indispensable, but excessive taste will obviously disturb the harmony of food flavor, and become unpleasant taste and unpleasant smell. Generally, the glycosides, peptides, amino acids and other components that can be listed as bitter ingredients in foods generally have useful physiological functions for the human body and require active intake. The use often becomes a problem in a hobby. [0003] In particular, glycosides such as soybean saponin have been repo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/015A23L1/30A61K31/198A61K38/00A61K45/00A61K47/32A61K47/36A23L5/20
CPCA61K36/48A61K9/2063A23L2/52A61K47/42A23L1/22083A61K9/0095A61K36/82A61K36/67A23L1/0152A23L1/22075A23L5/23A23L27/84A23L27/86
Inventor 矢野博子小野纯子伊吹昌久
Owner FUJI OIL CO LTD
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