Solid composition
A composition and solid-state technology, applied in food science, drug delivery, medical preparations of non-active ingredients, etc., can solve the problems of insulin working mechanism not functioning normally, reducing insulin secretion, and pancreas fatigue
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1~ Embodiment 13 and comparative example 1~ comparative example 4
[0129] Each raw material component was mixed according to the compounding composition described in Table 1. Next, using a single-punch tablet press (manufactured by RIKEN Corporation), tablet compression was performed with a ring-shaped pestle having a hole diameter of 13 mm at a tablet weight of 1000 mg to obtain chewable tablets. The content of (a) 0.19 wheat albumin in chewable tablets is shown in Table 1.
[0130] Sensory evaluation was performed about the product of this invention and the comparative product obtained above. The peculiar smell of wheat albumin at the time of eating, and the back-odor from the esophagus felt at the time of ingestion and / or after ingestion were evaluated by 3 professional evaluation panel members according to the criteria shown below, and the average value was taken as a rating. The results are shown in Table 1.
[0131] [Specific odor of wheat albumin]
[0132] 5: No smell is felt
[0133] 4: Abnormal odor is hardly felt
[0134] 3: O...
Embodiment 14~ Embodiment 21
[0147] Chewable tablets were obtained in the same manner as in Example 1, except that the raw material components were mixed according to the compounding composition described in Table 2. The content of (a) 0.19 wheat albumin in chewable tablets is shown in Table 2.
[0148] Sensory evaluation was performed about the product of this invention obtained above. The "odor peculiar to wheat albumin at the time of eating" and "the back-odor from the esophagus felt during and / or after ingestion" were evaluated by 3 professional evaluation panelists according to the judgment criteria shown above. In addition, "off-flavor peculiar to wheat albumin", "taste derived from added amino acid", "adhesion in the oral cavity when eating", "foamy texture", "balance of flavor " to evaluate. The average value is taken as the score. The results are shown in Table 2.
[0149] [Odor peculiar to wheat albumin]
[0150] 5: No smell is felt
[0151] 4: Smell is hardly felt
[0152] 3: A slight od...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More 