Composition for taste test and method for producing the same

Abstract

To provide a composition for taste test having good storability and portability, enabling dissolution and swallowing in the oral cavity at the time of testing.SOLUTION: A composition for taste test comprises a thickener and a taste component, the composition being characterized by being a solid substance produced by freeze-drying.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition for taste testing and a method for producing the same. [Background technology]

[0002] When conducting taste tests using the whole-oral method in large-scale health checkups, major issues arise, including the complicated testing method, preparation of the test solution, storage, and portability. Therefore, the development of an easy-to-use testing method has been desired. This demand also exists in clinical settings where screening for taste disorders is required. Patent Document 1 describes a flaky, troche-type taste tester in which a taste substance is dissolved in a gelatin solution, the solution is impregnated into filter paper, dried, and then cut into a circle with a diameter of 5 mm, so that the taste substance is contained in a predetermined concentration. Because this taste tester is made by impregnating filter paper with the taste substance, it cannot be swallowed. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 57-88127 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a composition for taste testing that is easy to store and carry, and that dissolves in the mouth and can be swallowed at the time of testing. [Means for solving the problem]

[0005] The present inventors have found that the above-mentioned problems can be solved by freeze-drying an aqueous solution containing a thickener and a taste component to form a solid. [1] A composition for taste testing, which is a freeze-dried solid containing a thickener and a taste component. [2] The taste testing composition according to [1], wherein the thickener comprises starch. [3] The taste component is any one of sweetness, saltiness, sourness, umami, and bitterness components, When the taste component is a sweet component, the sweet component contains 0.002 to 0.5 mg of a high-intensity sweetener; When the taste component is a salty component, the salty component contains 0.1 to 15 mg of sodium chloride, When the taste component is a sour component, the sour component contains 0.01 to 2 mg of citric acid, When the taste component is an umami component, the umami component contains 0.1 to 8 mg of monosodium glutamate, When the taste component is a bitter component, the bitter component contains 0.05 to 5 mg of caffeine. The composition for taste testing described in [1] or [2] above. [4] A method for producing a composition for taste testing, comprising a step of freeze-drying an aqueous solution containing a thickener and a taste component to obtain a solid product. [Effects of the Invention]

[0006] The taste recognition value of a person can be easily determined by holding and tasting the composition for taste testing of the present invention in the mouth. The composition for taste testing of the present invention can also be used as a screening test for taste abnormalities. DETAILED DESCRIPTION OF THE INVENTION

[0007] The taste testing composition of the present invention contains a thickener. Examples of thickeners include starch, alginic acid, sodium alginate, calcium alginate, potassium alginate, ammonium alginate, alginate esters, gelatin, agar (agar-agar), carrageenan, pectin, and sodium carboxymethylcellulose. The thickener is preferably starch, sodium alginate, gelatin, or the like, more preferably starch. One or more of these thickeners may be contained. In particular, starch is preferred as the thickener, since it dissolves well in the mouth and can be swallowed at the time of testing even after storage at room temperature for three months, and also has good shape retention, allowing for long-term storage. The content of the thickener in the composition for taste testing is preferably 0.005 to 0.2 g, more preferably 0.005 to 0.1 g.

[0008] Examples of taste components contained in the taste test composition of the present invention include sweet components, salty components, sour components, umami components, and bitter components. High-intensity sweeteners are preferred as sweet components. Specific examples of high-intensity sweeteners include sucralose, acesulfame potassium, xylitol, sodium saccharin, and stevia. Salty components include sodium chloride. Sour components include citric acid, sodium citrate, L-tartaric acid, and lactic acid. Umami components include sodium glutamate, sodium inosinate, and sodium guanylate. Bitter components include caffeine and naringin. The content of the taste component in the composition for taste testing is preferably 0.002 to 12.8 mg, more preferably 0.0075 to 6.4 mg. For example, when the taste component is a sweet component, the composition for taste testing of the present invention contains 0.002 to 0.5 mg, preferably 0.0075 to 0.24 mg, of a high-intensity sweetener as the sweet component; when the taste component is a salty component, the composition for taste testing of the present invention contains 0.1 to 15 mg, preferably 0.2 to 12.8 mg, of sodium chloride as the salty component; when the taste component is a sour component, the composition for taste testing of the present invention contains 0.01 to 2 mg, preferably 0.03 to 1.58 mg, of citric acid as the sour component; when the taste component is an umami component, the composition for taste testing of the present invention contains 0.1 to 8 mg, preferably 0.13 to 7.92 mg, of monosodium glutamate as the umami component; and when the taste component is a bitter component, the composition for taste testing of the present invention contains 0.05 to 5 mg, preferably 0.08 to 4.75 mg, of caffeine as the bitter component. Although sucrose can be used as the sweetening component, when sucrose is used, the taste test composition tends to absorb moisture and is not suitable for long-term storage.

[0009] The freeze-dried solid composition for taste testing of the present invention can be produced, for example, as follows. A thickener and a taste component are mixed and dissolved in water. The water may contain food coloring for individual identification. The resulting solution is poured into a mold and frozen. Water is removed from the resulting frozen product using, for example, a vacuum dryer, to obtain a taste test composition in the form of a freeze-dried solid. [Example]

[0010] (Sweetness testing composition) An aqueous dye solution was prepared by dissolving 5 mg of food coloring for individual identification (Kyoritsu Foods Co., Ltd.) in 200 g of water. A thickener and flavoring ingredient were added to the aqueous dye solution so that the dry mass would be as shown in Table 1, and the mixture was mixed and dissolved using a blender. The resulting solution was poured into a tray with a capacity of 2 to 10 g per square and frozen at -20°C. Water was removed from the resulting frozen product using a small vacuum dryer for 16 hours. The resulting freeze-dried solid was placed in an aluminum pouch and sealed (Examples 1 to 3). Before eating each solid product, the subject drank a small amount of water to moisten the oral cavity, then opened the aluminum pouch and placed the solid product in the mouth to evaluate whether or not it had a taste. The solid materials of Examples 1 to 3 all had a sweet taste and could be dissolved in the mouth and swallowed. Furthermore, the solid materials of Examples 1 and 2 maintained their original shape and could be easily dissolved in the mouth and swallowed even after being stored at room temperature for 3 months.

[0011] [Table 1]

[0012] (Salty taste testing composition) An aqueous dye solution was prepared by dissolving 5 mg of food coloring for individual identification (Kyoritsu Foods Co., Ltd.) in 200 g of water. A thickener and flavoring ingredient were added to the aqueous dye solution so that the dry mass would be as shown in Table 2, and the mixture was mixed and dissolved using a blender. The resulting solution was poured into a tray with a capacity of 2 to 10 g per square and frozen at -20°C. Water was removed from the resulting frozen product using a small vacuum dryer for 16 hours. The resulting freeze-dried solid was placed in an aluminum pouch and sealed (Examples 4 and 5). Each solid product was evaluated in the same manner as in the sweetness test. Both solid products of Examples 4 and 5 had a salty taste and could be dissolved in the mouth and swallowed. Furthermore, even after storage at room temperature for 3 months, they maintained their original shape, dissolved well in the mouth, and could be swallowed.

[0013] [Table 2]

[0014] (Sourness test composition) An aqueous dye solution was prepared by dissolving 5 mg of food coloring for individual identification (Kyoritsu Foods Co., Ltd.) in 200 g of water. A thickener and flavoring ingredient were added to the aqueous dye solution so that the dry mass would be as shown in Table 3, and the mixture was mixed and dissolved using a blender. The resulting solution was poured into a tray with a capacity of 2 to 10 g per square and frozen at -20°C. Water was removed from the resulting frozen product using a small vacuum dryer for 16 hours. The resulting freeze-dried solid was placed in an aluminum pouch and sealed (Examples 6 and 7). Each solid product was evaluated in the same manner as in the sweetness test. Both the solid products of Examples 6 and 7 had a sour taste, dissolved in the mouth, and could be swallowed.

[0015] [Table 3]

[0016] (Composition for testing umami) An aqueous dye solution was prepared by dissolving 5 mg of food coloring for individual identification (Kyoritsu Foods Co., Ltd.) in 200 g of water. A thickener and flavoring ingredient were added to the aqueous dye solution so that the dry mass would be as shown in Table 4, and the mixture was mixed and dissolved using a blender. The resulting solution was poured into a tray with a capacity of 2 to 10 g per square and frozen at -20°C. Water was removed from the resulting frozen product using a small vacuum dryer for 16 hours. The resulting freeze-dried solid was placed in an aluminum pouch and sealed (Examples 8 and 9). Each solid product was evaluated in the same manner as in the sweetness test. Both the solid products of Examples 8 and 9 had a savory taste and could be dissolved in the mouth and swallowed.

[0017] [Table 4]

[0018] (Bitterness test composition) An aqueous dye solution was prepared by dissolving 5 mg of food coloring for individual identification (Kyoritsu Foods Co., Ltd.) in 200 g of water. A thickener and flavor component were added to the aqueous dye solution so that the dry mass would be as shown in Table 5, and the mixture was mixed and dissolved using a blender. The resulting solution was poured into a tray with a capacity of 2 to 10 g per square and frozen at -20°C. Water was removed from the resulting frozen product using a small vacuum dryer for 16 hours. The resulting freeze-dried solid was placed in an aluminum pouch and sealed (Examples 10 and 11). Each solid product was evaluated in the same manner as in the sweetness test. Both the solid products of Examples 10 and 11 had a bitter taste, dissolved in the mouth, and could be swallowed.

[0019] [Table 5]

Claims

1. A composition for taste testing, which is a freeze-dried solid containing a thickener and a taste component.

2. The taste testing composition of claim 1 , wherein the thickening agent comprises a starch.

3. The taste component is any one of sweetness, saltiness, sourness, umami, and bitterness components, When the taste component is a sweet component, the sweet component contains 0.002 to 0.5 mg of a high-intensity sweetener; When the taste component is a salty component, the salty component contains 0.1 to 15 mg of sodium chloride, When the taste component is a sour component, the sour component contains 0.01 to 2 mg of citric acid, When the taste component is an umami component, the umami component contains 0.1 to 8 mg of monosodium glutamate, When the taste component is a bitter component, the bitter component contains 0.05 to 5 mg of caffeine. The composition for taste testing according to claim 1 or 2.

4. A method for producing a composition for taste testing, comprising a step of freeze-drying an aqueous solution containing a thickener and a taste component to obtain a solid product.

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