JP2015128420A - Unpleasant taste masking method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for masking unpleasant taste caused by functional raw materials contained in an eatable composition, the raw materials including collagen, peptide, amino acid, curcuma, vitamin, glucosamine, coenzyme Q10, docosahexaenoic acid, ferulic acid, mineral, polyphenol, caffeine, kale or the like.SOLUTION: To an eatable composition containing functional raw materials, dextrin having following properties (a) to (c) is added. (a) potato is a raw material. (b) DE is 2 to 6. (c) viscosity is 150 mPa s or less when a solution of 30 mass% dextrin, which is prepared with distilled water at 25°C, is left stood for 5 minutes at 25°C.

Description

  The present invention reduces the unpleasant taste of edible compositions resulting from functional ingredients such as collagen, peptides, amino acids, turmeric, vitamins, glucosamine, coenzyme Q10, docosahexaenoic acid, ferulic acid, minerals, polyphenols, caffeine or kale. The present invention relates to a masking method.

  With recent health-consciousness, edible compositions such as foods and drinks and pharmaceuticals having various functions such as an antioxidant action, a blood glucose level suppressing action, and a metabolic activity action have been demanded. However, functional materials that give added value to edible compositions have unique bitterness, miscellaneous taste, and the like, and improvement in taste quality is required.

  From this point of view, various materials have been used as a technique for masking (reducing) the unpleasant taste caused by various functional materials. For example, as a technique for masking an unpleasant taste caused by collagen, a technique (Patent Document 1) using sucralose, stevia extract, acesulfame potassium and peach flavor is known.

  In addition, as a masking technique for unpleasant taste using dextrin, a technique using dietary fiber mainly composed of indigestible dextrin (Patent Document 2), a technique using cyclodextrin (Patent Document 3), a highly branched cyclic dextrin A technique to be used (Patent Document 4) is known.

Japanese Patent No. 4630787 JP 2010-104338 A JP 2007-97465 A Japanese Patent Laid-Open No. 2008-148587

  However, all of the conventional techniques disclosed in Patent Documents 1 to 4 have various functions such as collagen, peptide, amino acid, turmeric, vitamin, glucosamine, coenzyme Q10, docosahexaenoic acid, ferulic acid, mineral, polyphenol, caffeine, or kale. It is not yet sufficient as a technique for masking the unpleasant taste of edible compositions caused by sexual materials. Furthermore, in the technique using sweeteners and fragrances, when a masking effect is obtained with a sweetener or fragrance alone, the amount added is inevitably increased, and the taste that these have has an effect on the edible composition. The formulation of the composition is limited. Similarly, indigestible dextrin, cyclodextrin and highly branched cyclic dextrin have an unpleasant taste masking effect and are liable to affect the taste and texture of edible compositions.

  In view of the above problems, an object of the present invention is to provide a method for masking an unpleasant taste caused by these functional materials for an edible composition containing the functional materials. In particular, the present invention aims to provide a method for masking unpleasant taste caused by the above material without imparting an extra taste to the edible composition, while having the above functional material, An object is to provide an edible composition that can be easily ingested.

In view of the above-mentioned problems of the prior art, the present inventors have conducted intensive research and found that an edible composition resulting from a functional material by using dextrin having the following properties (a) to (c): Found that it can mask the objectionable taste of things;
(A) Using potato as a raw material,
(B) DE is 2 or more and 6 or less,
(C) A viscosity of 150 mPa · s or less when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes.

The present invention has been completed based on this finding, and includes the following embodiments.
Item 1. Masking the unpleasant taste of the edible composition caused by the functional material, wherein the edible composition containing the functional material contains dextrin having the following properties (a) to (c): Method;
(A) Using potato as a raw material,
(B) DE is 2 or more and 6 or less,
(C) A viscosity of 150 mPa · s or less when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes.
Item 2. Item 1. The functional material is one or more selected from the group consisting of collagen, peptide, amino acid, turmeric, vitamin, glucosamine, coenzyme Q10, docosahexaenoic acid, ferulic acid, mineral, polyphenol, caffeine, and kale. A method of masking the unpleasant taste of the described edible composition.
Item 3. Furthermore, the method of masking the unpleasant taste of the edible composition resulting from the functional material according to Item 1 or 2, wherein the dextrin has the following property (d):
(D) A 10% by mass aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 20 ° C. for 1 day, and then the average particle size is 15 μm or less when the particle size distribution is measured.

Item 4. An edible composition with reduced unpleasant taste due to the functional material, comprising a functional material and a dextrin having the following properties (a) to (c):
(A) Using potato as a raw material,
(B) DE is 2 or more and 6 or less,
(C) A viscosity of 150 mPa · s or less when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes.
Item 5. Item 4. The functional material is one or more selected from the group consisting of collagen, peptides, amino acids, turmeric, vitamins, glucosamine, coenzyme Q10, docosahexaenoic acid, ferulic acid, minerals, polyphenols, caffeine, and kale. An edible composition with reduced unpleasant taste.

  According to the present invention, the unpleasant taste of the edible composition resulting from the functional material can be masked without imparting an extra taste to the edible composition. Thereby, it is possible to provide an edible composition that can be easily ingested while having the functional material. Therefore, the present invention can be implemented without being restricted by the prescription and is a highly versatile technique.

Mode for carrying out the present invention

The present invention is characterized in that a dextrin having the following properties (a) to (c) is contained in an edible composition containing a functional material;
(A) Using potato as a raw material,
(B) DE is 2 or more and 6 or less,
(C) A viscosity of 150 mPa · s or less when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes.

I. Dextrin The dextrin used in the present invention is characterized by having the following properties (a) to (c):
(A) A potato is used as a raw material.
The dextrin targeted by the present invention is potato-derived dextrin. For example, dextrin obtained by decomposing potato starch.
As dextrin raw materials, there are various starches such as corn, sweet potato, wheat, rice, sago, and tapioca in addition to potato, but when using dextrins other than potato as raw materials, the effect of the present invention is obtained. I can't. For example, corn (wax corn) is the mainstream material for dextrin that is generally distributed in the market, but when dextrin made from corn is used, the edible composition resulting from the functional material Unable to mask the unpleasant taste of things. Although this principle is not clear, it is presumed that the starch structure varies depending on the raw material, which affects the structure of the resulting dextrin.

(B) DE is 2 or more and 6 or less.
DE (Dextrose Equivalent) indicates the degree of starch degradation as a percentage of reducing sugar, and all reducing sugars are converted to the amount of glucose (Dextrose), and that percentage is based on the total dry solid content. It is expressed in mass%. The larger the DE value, the greater the reducing sugar content, and the smaller the DE value, the smaller the reducing sugar content. In the present invention, a dextrin having a DE of 2 or more and 6 or less, preferably 3 or more and 5 or less, more preferably 3.5 or more and less than 5, is used. When DE of dextrin greatly exceeds 6, unpleasant taste in the edible composition cannot be sufficiently masked.

(C) A viscosity of 150 mPa · s or less when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes.
Viscosity (c) was determined by using a BL type rotational viscometer (rotor No. 1) at 25 ° C. after standing for 30 minutes at 25 ° C. in a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. Then, it can be determined by measuring at a rotational speed of 12 rpm for 1 minute. Hereinafter, “viscosity” in the present specification refers to a value measured by such a method.

  Although the minimum of the said viscosity is not restrict | limited, Usually, 10 mPa * s can be mentioned. In this invention, a preferable viscosity (c) is 20-150 mPa * s, More preferably, it is 20-100 mPa * s, More preferably, it is 30-80 mPa * s. When the viscosity exceeds 150 mPa · s, unpleasant taste in the edible composition cannot be masked, and depending on the type of dextrin, the taste of the edible composition may be deteriorated or the texture may be rough. There is a case. Since DE is an index indicating the degree of starch degradation, dextrins with low DE (dextrins with a low degree of degradation) usually tend to have higher viscosity. Therefore, the present invention is characterized by using a dextrin having a low viscosity even though the DE is low.

The dextrin used in the present invention preferably has the following property (d):
(D) A 10% by mass aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 20 ° C. for 1 day, and then the average particle size is 15 μm or less when the particle size distribution is measured.
The average particle size is measured using a laser diffraction particle size distribution meter. In the present invention, “laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation)” is used as the laser diffraction particle size distribution analyzer.

  The average particle diameter (d) of the dextrin used in the present invention is preferably 15 μm or less, more preferably 10 μm or less, and further preferably 5 μm or less. By using dextrin having the particle size, unpleasant taste caused by the functional material can be masked more remarkably. The lower limit of the average particle diameter (d) is not particularly limited, and examples include 0.1 μm, preferably 0.5 μm, and more preferably 1 μm.

  In the present invention, (a) potato as a raw material, (b) DE, and (c) collagen, peptide, amino acid, turmeric, vitamin, glucosamine, coenzyme Q10, docosahexaenoic acid, by using a dextrin having a viscosity in the above range, Unpleasant taste caused by the functional material in the edible composition containing various functional materials such as ferulic acid, mineral, polyphenol, caffeine, or kale can be markedly masked.

  As long as the dextrin used in the present invention satisfies the above properties (a) to (c), the molecular weight is not particularly limited.

  A dextrin having such properties can be prepared by decomposing starch as a raw material. The method for decomposing starch is not particularly limited, and examples thereof include degradation by enzyme treatment and degradation by acid treatment. Degradation by enzymatic treatment (enzymatic degradation) is preferred.

  As a method for preparing dextrin, specifically, a thermostable α-amylase is added to an aqueous solution containing potato starch and heated in the range of 70 to 95 ° C., preferably 85 to 95 ° C., and then the enzymatic decomposition proceeds. The degree can be traced by using (b) DE and (c) viscosity as an index, and when the desired range is reached, an acid such as hydrochloric acid is added and the enzyme treatment is terminated by boiling. .

  The dextrin used in the present invention does not include indigestible dextrin, cyclodextrin, and highly branched cyclic dextrin.

What is indigestible dextrin? According to “Encyclopedia of Starch Science” (Asakura Shoten), the indigestible fraction formed by the transfer and depolymerization of roasted dextrin prepared by adding acid to starch powder and heating. It is used as dietary fiber. After treatment with acid and α-amylase, digestible dextrin is converted to glucose with glucoamylase, and only the dietary fiber component is extracted by membrane or chromatography, and starch is extracted with an extruder. Direct indigestion methods have been industrialized. The indigestible dextrin thus prepared has an average degree of polymerization of about 2000 and a richly branched structure. In addition to α-1,4 bond and 1,6 bond, 1,2,1,3 glucoside It is characterized by containing levoglucosan which has a bond and whose reducing end is dehydrated intramolecularly. Examples of commercially available indigestible dextrin include “Fibersol 2 (manufactured by Matsutani Chemical Co., Ltd.)”.
Cyclodextrins are cyclic oligosaccharides in which D-glucose is bound by α-1,4 bonds. Examples of commercially available cyclodextrins include “Celdex A-100 (manufactured by Nippon Shokuhin Kako Co., Ltd.)”.
A highly branched cyclic dextrin is a glucan having a cyclic structure generated by causing an enzyme that forms a cyclic structure to act on a saccharide having an α-1,4 bond and an α-1,6 bond. Examples of commercially available highly branched cyclic dextrin include “cluster dextrin (manufactured by Nippon Food Chemical Co., Ltd.)”.
None of these dextrins can sufficiently suppress the unpleasant taste of the edible composition resulting from the functional material. In this respect, the dextrin of the present invention has a non-cyclic structure.

II. Method for Masking Unpleasant Taste in Edible Composition Containing Functional Materials The present invention provides a method for masking unpleasant taste caused by these functional materials for edible compositions containing functional materials. The said method of this invention can be implemented by making said dextrin contain with respect to the edible composition containing a functional raw material.

  The functional material targeted by the present invention is not particularly limited as long as it is a material exhibiting an unpleasant taste. For example, collagen, peptide, amino acid, turmeric, vitamin, glucosamine, coenzyme Q10, docosahexaenoic acid, ferulic acid, mineral, polyphenol (eg, catechins (eg, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc.) ), Curcumin, tannin, chlorogenic acid, isochlorogenic acid, rutin, isoflavone, ellagic acid, plant extracts containing polyphenols, etc.), caffeine or kale.

  Examples of the unpleasant taste include bitterness and astringency. Functional materials exhibiting bitterness include, for example, collagen, peptides, amino acids, turmeric, vitamins, glucosamine, coenzyme Q10, ferulic acid, minerals, polyphenols (eg, catechins (eg, epicatechin, epigallocatechin, epicatechin gallate) , Epigallocatechin gallate, etc.), curcumin, tannin, chlorogenic acid, isochlorogenic acid, rutin, isoflavone, ellagic acid, polyphenol-containing plant extracts), caffeine, kale, etc. Examples of the active material include peptides, polyphenols (eg, catechins (eg, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc.), curcumin, tannin, chlorogenic acid, isochlorogenic acid, ru Down, isoflavone, ellagic acid, plant extracts containing polyphenols), caffeine, kale and the like.

  The content of the dextrin in the edible composition is not particularly limited, but the final concentration of dextrin in the edible composition is usually 0.005 to 20% by mass, preferably 0.01 to 10% by mass, and more preferably 0.8. It is desirable to make it contain so that it may become 05-5 mass%. If the dextrin content in the edible composition is less than 0.005% by mass, the masking effect of unpleasant taste may not be sufficiently obtained depending on the formulation of the edible composition, while if it exceeds 20% by mass. Depending on the type of edible composition, the viscosity of the edible composition may increase and the texture may change. Here, the final concentration means the dextrin concentration at the time of taking the edible composition (when taken orally or when used in the oral cavity). For example, when the edible composition is a concentrated beverage, it means the dextrin concentration of the beverage when diluted and drunk, and when the edible composition is a powdered beverage, it dissolves in drinking water or the like. This means the concentration of dextrin in the beverage when drinking.

  In the present invention, it is desirable to add the dextrin so that the dextrin is 0.01 to 100 parts by mass, more preferably 0.01 to 80 parts by mass with respect to 1 part by mass of the functional material.

  The edible composition to which the method of the present invention is applied is a composition to be taken orally (oral composition) or a composition to be used in the oral cavity (oral composition), which contains a functional material. To do.

Specific examples of the oral composition include food / beverage product compositions and oral pharmaceutical compositions.
As food / beverage composition, beverages containing functional materials (for example, fruit beverages, tea-based beverages, coffee beverages, soft drinks, powdered beverages, milk beverages, lactic acid bacteria beverages, carbonated beverages, nutritional beverages); confectionery (Eg, candy, gum, tablet confectionery, supplements, gummy candy, snacks, etc.), dessert food (eg, jelly, apricot tofu, mousse, yogurt, etc.); Frozen desserts (eg ice cream, sherbet, etc.); cooked rice (eg, rice cake, instant cooked rice, etc.); noodles (eg, udon, ramen, pasta, etc.); ); Sauces and seasonings (eg, ketchup, mayonnaise, Worcester sauce, tonkatsu sauce, dressing, tartar Such as food of over scan, etc.) and the like.
The oral pharmaceutical composition is not particularly limited as long as it is a drug for internal use containing a functional material, as in the case of the food and beverage composition, for example, vitamins, nourishing tonics, nutrients, supplements, and various Mention may be made of pharmaceutical preparations. Any of these may be any of powders, granules, pills, tablets, liquids, syrups and the like, regardless of the form.

  Specifically, the composition for oral cavity includes a mouth refresher or a bad breath remover (eg, powder, granule, tablet, troche, spray, spray, liquid, etc.), mouthwash, gargle, Mention may be made of drugs or quasi drugs such as toothpaste.

  The method of the present invention can be suitably used for a food or beverage composition in which taste is an important factor in determining the quality of a product.

  In particular, the method of the present invention has a remarkable effect on solid edible compositions among edible compositions. For example, solid edible compositions such as powders, granules, and tablets (hereinafter also referred to as “solid edible compositions”) usually have a functional material with a tongue without a solvent such as water. Since it is in direct contact with the functional material, the unpleasant taste (for example, bitterness, astringency, etc.) of the functional material has a great influence on taste. Therefore, in the present invention, by using the above dextrin, unpleasant taste due to the functional material contained in the solid edible composition can be markedly masked, which is a very useful technique.

  In the present invention, the solid edible composition refers to an edible composition that is in the form of powder, granules or tablets when used in the oral cavity. Examples thereof include tablet confections, supplements, pharmaceuticals (for example, powders, granules, pills, tablets, etc.), oral refreshing agents, and bad breath removers (powder, granules, tablets, troches, etc.).

  In the masking method of the present invention, a sweetener can be preferably used in combination with the above dextrin. Examples of the sweetener include monosaccharides, disaccharides, sugar alcohols, oligosaccharides, low sweetness sweeteners, high sweetness sweeteners, and the like, and high sweetness sweeteners are preferable. Examples of the high-intensity sweetener include one or more selected from the group consisting of sucralose, aspartame, stevia, licorice, neotame, advantame, thaumatin, monelin, monatin, rakanka, dulcin, ticlo, saccharin and acesulfame potassium. It is done. High-intensity sweeteners have a certain masking effect against unpleasant tastes, but when used alone, sufficient masking effects cannot be obtained, or the sweetness postponement peculiar to high-intensity sweeteners is an edible composition. It had the problem of affecting the taste. However, in the present invention, the combined use of the above dextrin and the high-intensity sweetener allows the functional ingredient to be used without affecting the taste of the edible composition due to the sweetness peculiar to the high-intensity sweetener. The resulting unpleasant taste can be masked significantly.

III. Edible composition The present invention comprises a functional material and a dextrin having the following properties (a) to (c), preferably a dextrin having the following properties (a) to (d). And an edible composition with reduced unpleasant taste due to the functional material;
(A) Using potato as a raw material,
(B) DE is 2 or more and 6 or less,
(C) A 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. has a viscosity of 150 mPa · s or less when allowed to stand at 25 ° C. for 5 minutes.
(D) A 10% by mass aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 20 ° C. for 1 day, and then the average particle size is 15 μm or less when the particle size distribution is measured.

  The edible composition to which the method of the present invention is applied is a composition to be taken orally (oral composition) or a composition to be used in the oral cavity (oral composition), and contains a functional material. Is. Specific examples of various edible compositions are as described in (II) above. Among them, a solid edible composition that has a very large influence on taste by the unpleasant taste (for example, bitterness, astringency, etc.) of the functional material is preferable.

  The functional material contained in the edible composition of the present invention is not particularly limited as long as it is a material exhibiting an unpleasant taste. For example, collagen, peptide, amino acid, turmeric, vitamin, glucosamine, coenzyme Q10, docosahexaenoic acid, ferulic acid, mineral, polyphenol (eg, catechins (eg, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc.) ), Curcumin, tannin, chlorogenic acid, isochlorogenic acid, rutin, isoflavone, ellagic acid, plant extracts containing polyphenols, etc.), caffeine or kale. Preferably, it is one or more functional materials selected from the group consisting of collagen, peptides, amino acids, turmeric, vitamins, minerals, polyphenols, caffeine and kale.

  The content of the functional material in the edible composition can be adjusted as appropriate according to the target edible composition. The final concentration of the functional material in the edible composition is usually 0.01 to 30% by mass, preferably 0.1 to 20% by mass. The “final concentration” means the dextrin concentration at the time of ingestion of the edible composition (when taken orally or when used in the oral cavity), as described above (II). In general, many functional materials have a strong unpleasant taste, and even if the content of the functional material is about 0.01 to 0.1% by mass, improvement of the unpleasant taste is strongly demanded.

  The content of the dextrin in the edible composition is not particularly limited, but the final concentration of dextrin in the edible composition is usually 0.005 to 20% by mass, preferably 0.01 to 10% by mass, more preferably Is 0.05-5 mass%. In the present invention, it is desirable to add the dextrin so that the dextrin is 0.01 to 100 parts by mass, more preferably 0.01 to 80 parts by mass with respect to 1 part by mass of the functional material.

  As described above (II), the edible composition of the present invention preferably contains a sweetener in addition to the dextrin, and more preferably contains a high-intensity sweetener. The content of the high-intensity sweetener in the edible composition varies depending on the type of edible composition, the type of high-intensity sweetener to be blended, and the sweetness level, but the final concentration is usually 1 to 5000 ppm. It is a range, Preferably it is the range of 3-2000 ppm. More specifically, the sucrose equivalent concentration when the sweetness of the high-intensity sweetener used is converted to the sucrose concentration is usually 1 to 100% by mass, preferably 3 to 80% by mass, Preferably it is 3-60 mass%. The sucrose equivalent concentration can be calculated according to the sweetness of the high-intensity sweetener used, but for reference, Table 1 shows the sweetness magnification of main high-intensity sweeteners and sucrose.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “%” means “mass%”.

Experimental Example 1 Masking Test for Unpleasant Taste Caused by Functional Material (Peptide) Using various dextrins or powdered meal shown in Table 2, an improvement test for unpleasant taste caused by the functional material (peptide) was conducted.
An aqueous solution containing 2% of the peptide and 1% of various dextrins or powder cakes shown in Table 2 was prepared (Examples 1-1 to 1-3, Comparative Examples 1-2 to 1-7). Each solution was compared with a peptide 2% aqueous solution (comparative example 1-1) in a dextrin-free or powder-free addition group, and the masking effect was sensory evaluated. The evaluation is that the masking effect is insufficient and the unpleasant taste (bitter taste and astringency) due to the peptide is strong (Comparative Example 1-1) is 1 (bad), and the unpleasant taste due to the peptide is sufficiently masked. The ones with weak taste (bitterness and astringency) were evaluated as 5 (good) and evaluated in 5 stages. The results are shown in Table 2.

Note 1) (d) A dextrin having an average particle diameter of 1.7 μm when a particle size distribution is measured after standing a 10% aqueous solution of dextrin prepared with distilled water at 80 ° C. for one day at 20 ° C.
Note 2) (d) Dextrin having an average particle size of 2.5 μm when the particle size distribution is measured after standing for 10 days at 20 ° C. with a 10% aqueous solution of dextrin prepared with distilled water at 80 ° C.
Note 3) (d) Dextrin having an average particle size of 2.7 μm when the particle size distribution is measured after standing in a 20% aqueous solution of dextrin prepared with distilled water at 80 ° C. for 1 day.
Note 4) (d) A dextrin having an average particle diameter of 204 μm when a particle size distribution is measured after standing a 10% aqueous solution of dextrin prepared with distilled water at 80 ° C. for 1 day at 20 ° C.
Note 5) “Seldex A-100” manufactured by Nippon Food Chemicals Co., Ltd.
Note 6) “Paindex # 100” manufactured by Matsutani Chemical Industry Co., Ltd.
Note 7) “Cluster dextrin” manufactured by Nippon Food Chemicals Co., Ltd.
Note 8) “Fiber Sol 2” manufactured by Matsutani Chemical Industry Co., Ltd.
Note 9) “Paindex # 3” manufactured by Matsutani Chemical Industry Co., Ltd.
Note 10) Shows the viscosity when dextrin or powdered 30% aqueous solution prepared with 25 ° C distilled water is allowed to stand at 25 ° C for 5 minutes.

(A) potato as a raw material, (b) DE of 2 or more and 6 or less, (c) 30% dextrin aqueous solution prepared with 25 ° C. distilled water has a viscosity of 150 mPa when left at 25 ° C. for 5 minutes In Examples 1-1 to 1-3 using dextrin that is less than or equal to s, the unpleasant taste (bitter taste and astringency) attributed to the peptide is significantly suppressed even though the dextrin content is as low as 1%. It was. Furthermore, the taste of dextrin did not impart an extra taste to the edible composition.
In Comparative Example 1-2, (a) potato is used as a raw material, and (b) DE is 2 or more and 6 or less. (C) A 30% dextrin aqueous solution prepared with 25 ° C. distilled water is used at 25 ° C. for 5 minutes. This is an example in which a dextrin having a viscosity of more than 150 mPa · s (235 mPa · s) when left standing is used. Dextrins that satisfy (a) and (b) but do not satisfy (c) did not exhibit a masking effect. Furthermore, the taste specific to dextrin has affected the taste of the edible composition (peptide-containing solution). Comparative Example 1-3 is an example using cyclodextrin. Since cyclodextrins have a cyclic structure, DE cannot be measured. When the cyclodextrin was used, the unpleasant taste (bitter taste and astringency) caused by the peptide could not be sufficiently masked.
Similarly, none of Comparative Examples 1-4 to 1-7 using corn-derived dextrin or powder koji could sufficiently suppress the unpleasant taste (bitter taste and astringency) attributed to the peptide.

Experimental Example 2 Solid edible composition with improved unpleasant taste (peptide-containing tablet)
Similar to Experimental Example 1, a taste amelioration test was performed on a solid edible composition (tablet) containing a functional material (peptide) using various dextrins or powdered meal shown in Table 4.
Specifically, various materials were mixed in powder according to the formulations shown in Tables 3 and 4 and compression molded (tablet) using a tabletop tablet molding machine (manufactured by Ichihashi Seiki Co., Ltd.) at a pressure of 10 kN. Tablets were prepared so as to be 1.0 g per tablet (tablet size 15 mmφ). About the obtained tablet, sensory evaluation was performed similarly to Experimental Example 1. The results are shown in Table 4.

* Notes 1) to 10) are the same as in Experimental Example 1.

As in Experimental Example 1, in Examples 2-1 to 2-3 in which all of (a) raw material, (b) DE, and (c) viscosity are satisfied, the unpleasant taste (bitterness and astringency) of the peptide is markedly masked. An edible composition could be provided. Furthermore, the taste of dextrin did not give an extra taste to the solid edible composition.
In Comparative Example 2-2, (a) potato is used as a raw material, and (b) DE is 2 or more and 6 or less. (C) A 30% dextrin aqueous solution prepared with 25 ° C. distilled water is used at 25 ° C. for 5 minutes. This is an example in which a dextrin having a viscosity of more than 150 mPa · s (235 mPa · s) when left standing is used. Dextrins that satisfy (a) and (b) but do not satisfy (c) did not exhibit a masking effect. Furthermore, the taste specific to dextrin has affected the taste of the edible composition (peptide-containing tablet). Comparative Example 2-3 is an example using cyclodextrin. Since cyclodextrins have a cyclic structure, DE cannot be measured. When the cyclodextrin was used, the unpleasant taste (bitter taste and astringency) caused by the peptide could not be sufficiently masked.
Similarly, none of Comparative Examples 2-4 to 2-7 using corn-derived dextrin or powder koji could sufficiently suppress the unpleasant taste (bitter taste and astringency) attributed to the peptide.
In addition, a solid edible composition (tablet) was prepared as soy peptide 15%, dextrin (used in Example 2-1) 5%, excipient (sorbitol) 80%, total 100%, and sensory evaluation In the same manner as in Examples 2-1 to 2-3, the unpleasant taste (bitter taste and astringency) of the peptide is markedly masked, and the taste of dextrin is excessively present in the solid edible composition. The taste was not imparted.

Experimental Example 3 Edible composition with improved unpleasant taste (collagen-containing beverage)
According to the formulation shown in Table 5, an edible composition (beverage) containing a functional material (collagen) was prepared. Specifically, sucralose, collagen, dextrin, and trisodium citrate were added to water and fructose glucose liquid sugar, and the mixture was stirred and dissolved at 80 ° C. for 10 minutes. Subsequently, citric acid (anhydrous), 5-fold concentrated white peach juice (clarification), an antioxidant, and a pigment were added, and the total amount was corrected to 100%. A collagen-containing beverage was prepared by sterilizing at 93 ° C. and adding a fragrance, and then filling the container.

  The edible composition (collagen-containing beverage) of Example 3-1 was a beverage that was easy to drink because the unpleasant taste (bitter taste) attributed to collagen was significantly masked compared to Comparative Example 3-1. . Furthermore, the taste of dextrin did not give an extra taste to the edible composition.

Experimental Example 4 Edible composition with improved unpleasant taste (turmeric-containing beverage)
According to the formulation shown in Table 6, an edible composition (beverage) containing a functional material (turmeric) was prepared. Specifically, sugar, dextrin, trisodium citrate and a stabilizer were added to water and dissolved at 80 ° C. for 10 minutes. Next, citric acid and curcumin powder were added, and the total amount was adjusted to 100% with water. A turmeric-containing beverage was prepared by sterilizing at 93 ° C. and filling the container.

  In the edible compositions (turmeric-containing beverages) of Examples 4-1 and 4-2, the unpleasant taste (bitter taste) due to turmeric (curcumin) is markedly masked compared to Comparative Example 4-1. It was easy to drink. Furthermore, the taste of dextrin did not impart an extra taste to the edible composition.

Experimental Example 5 Edible composition with improved unpleasant taste (Kale-containing beverage)
According to the formulation shown in Table 7, an edible composition (beverage) containing a functional material (kale) was prepared. Specifically, kale powder and dextrin were added to water and stirred for 10 minutes to prepare a kale-containing beverage.

  The edible composition (kale-containing beverage) of Example 5-1 was easily masked because the unpleasant taste (bitterness and astringency) attributed to kale was markedly masked compared to Comparative Example 5-1. . Furthermore, the taste of dextrin did not give an extra taste to the edible composition.

Experimental Example 6 Edible composition with improved unpleasant taste (mineral-containing beverage)
According to the formulation shown in Table 8, an edible composition (beverage) containing mineral (potassium chloride) as a functional material was prepared. Specifically, a mineral-containing beverage was prepared by adding potassium chloride and dextrin to water and dissolving with stirring.

  All of the edible compositions (mineral-containing beverages) of Examples 6-1 to 6-3 are markedly masked by the unpleasant taste (bitter taste) caused by potassium chloride, as compared with Comparative Example 6-1. In particular, the edible composition of Example 6-3 was more markedly masked by an unpleasant taste (bitter taste). Furthermore, the edible composition of Examples 6-1 to 6-3 was a beverage that was easy to drink without being given extra taste by dextrin.

Experimental Example 7 Edible composition with improved unpleasant taste (vitamin-containing beverage)
According to the formulation shown in Table 9, an edible composition (beverage) containing vitamin (thiamine hydrochloride) as a functional material was prepared. Specifically, a vitamin-containing beverage was prepared by adding thiamine hydrochloride and dextrin to water and dissolving with stirring.

  The edible compositions (vitamin-containing beverages) of Examples 7-1 and 7-2 are both significantly masked by the unpleasant taste (bitter taste) attributed to thiamine hydrochloride as compared with Comparative Example 7-1. It was. Furthermore, the edible compositions of Examples 7-1 and 7-2 were drinks that were not drunk and were easy to drink.

Experimental Example 8 Edible composition with improved unpleasant taste (amino acid-containing beverage)
According to the formulation shown in Table 10, an edible composition (beverage) containing an amino acid (glycine) as a functional material was prepared. Specifically, an amino acid-containing beverage was prepared by adding glycine and dextrin to water and dissolving with stirring.

  All of the edible compositions (amino acid-containing beverages) of Examples 8-1 to 8-3 are markedly masked by the unpleasant taste (bitter taste) caused by glycine, as compared with Comparative Example 8-1. In particular, the edible compositions of Examples 8-2 and 8-3 were more significantly masked of unpleasant taste (bitter taste). Furthermore, the edible compositions of Examples 8-1 to 8-3 were drinks that were not drunk and were easy to drink.

Experimental Example 9 Edible composition with improved unpleasant taste (caffeine-containing beverage)
According to the formulation shown in Table 11, an edible composition (beverage) containing caffeine as a functional material was prepared. Specifically, caffeine-containing beverages were prepared by adding instant coffee, caffeine and dextrin to water and dissolving with stirring.

Note 11) AGF Co., Ltd. (caffeine content in 2 g: 50-80 mg)

  All of the edible compositions (caffeine-containing beverages) of Examples 9-1 to 9-4 have significantly unpleasant taste (bitterness and astringency) caused by caffeine compared to Comparative Example 9-1. In particular, the edible compositions of Examples 9-2, 9-3, and 9-4 were masked more markedly with an unpleasant taste (bitter taste and astringency). Furthermore, the edible composition of Examples 9-1 to 9-3 was a beverage that was easy to drink without adding extra taste by dextrin.

Experimental Example 10 Solid edible composition with improved unpleasant taste (polyphenol-containing tablet)
According to the formulation shown in Table 12, a solid edible composition (tablet) containing polyphenols (catechins) was prepared. Specifically, various amounts of materials shown in the following prescription were mixed with powder and compression molded (tablet) using a tabletop tablet molding machine at a pressure of 8 kN. Tablets were prepared to give 1.5 g per tablet (tablet size 18 mmφ).

Note 12) A catechin having a content of 28% was used.

The solid edible compositions (polyphenol-containing tablets) of Examples 10-1 to 10-3 are all unpleasant (bitter and astringent) due to polyphenols (catechins) compared to Comparative Example 4-1. ) Was markedly masked, and the masking effect improved with increasing dextrin content. Furthermore, the solid edible composition of Examples 10-1 to 10-3 was an easy-to-eat tablet without extra taste being imparted by dextrin.

Claims (5)

Masking the unpleasant taste of the edible composition caused by the functional material, wherein the edible composition containing the functional material contains dextrin having the following properties (a) to (c): Method;
(A) Using potato as a raw material,
(B) DE is 2 or more and 6 or less,
(C) A viscosity of 150 mPa · s or less when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes.   The functional material is at least one selected from the group consisting of collagen, peptide, amino acid, turmeric, vitamin, glucosamine, coenzyme Q10, docosahexaenoic acid, ferulic acid, mineral, polyphenol, caffeine and kale. A method of masking the unpleasant taste of the edible composition described in 1. Furthermore, the method for masking the unpleasant taste of the edible composition resulting from the functional material according to claim 1 or 2, wherein the dextrin has the following property (d):
(D) A 10% by mass aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 20 ° C. for 1 day, and then the average particle size is 15 μm or less when the particle size distribution is measured. An edible composition with reduced unpleasant taste due to the functional material, comprising a functional material and a dextrin having the following properties (a) to (c):
(A) Using potato as a raw material,
(B) DE is 2 or more and 6 or less,
(C) A viscosity of 150 mPa · s or less when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes. The functional material is at least one selected from the group consisting of collagen, peptide, amino acid, turmeric, vitamin, glucosamine, coenzyme Q10, docosahexaenoic acid, ferulic acid, mineral, polyphenol, caffeine and kale. An edible composition having a reduced unpleasant taste.