JP2017125001A - Bitter taste control method using mannitol powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for suppressing the bitterness of a bitter substance more effectively than before, targeting pharmaceuticals and various foods. SOLUTION: Mannitol powder having 75 μm or less particles of 60% or more and a specific surface area of 0.20 m2 / g or more and less than 0.64 m2 / g or granules obtained by granulating the mannitol powder is used for rapid dissolution. By the action of speed, it is possible to improve the way the sweetness rises, the way the sweetness is sharpened, and the intensity of the sweetness, and suppress the bitterness of the bitter substance that is ingested at the same time. [Selection diagram] None

Description

  The present invention relates to a method for suppressing the bitterness of a bitter substance that is consumed at the same time using mannitol powder having a specific surface area and particle size.

  Some drugs and foods have a bitter taste. Among the pharmaceutical ingredients, there are many substances having a bitter taste, and many of them give discomfort to the user. For this reason, various ideas have been made from the viewpoint of improving the QOL of the user, but there has been a demand for technical development for more effectively suppressing the bitterness of bitter substances. In addition, some foods have a bitter taste and do not like active eating because they contribute to health but have a bitter taste. Therefore, development of bitterness suppression technology not only for pharmaceuticals but also for various foods has been desired.

  Conventionally, as a method for suppressing bitterness, a fast-acting pharmaceutical preparation in which erythritol is blended as an essential component together with a bitter component has been invented (Patent Document 1), but the invention of Patent Document 1 describes the sweetness and bitterness of erythritol, a refreshing feeling, When erythritol could not be selected due to palatability, etc., it could not be applied.

  On the other hand, mannitol is widely used as a base for various foods and various pharmaceuticals, or an excipient for tablets and powders. Mannitol is a kind of sugar alcohol of hexose sugar, has excellent stability, is white crystalline powder, has no odor, has an appropriate sweetness and a refreshing feeling, and has excellent palatability. In addition, it has lower calories than sucrose and glucose, and has less reactivity with active ingredients such as pharmaceutical ingredients, so that it can be used for various drugs and is safe for the human body.

  In recent years, oral solid compositions of particles containing a bitter substance and particles containing a sweet substance have been developed, and a method for suppressing the unpleasant taste of medicinal ingredients and food ingredients has been disclosed (Patent Document 2). More specifically, among the particles containing an unpleasant taste component, the particle size of 150 μm or less is 7% or less of the entire composition, and the average particle size of the sweet substance is 150 μm or less to achieve the object. Is. As the sweet substance, mannitol is exemplified. However, in the invention of Patent Document 2, even when the average particle size of the mannitol powder is 150 μm or less, the bitterness suppressing effect may not be sufficient.

JP 2001-89396 A JP 2005-8640 A

  This invention is invented in view of this situation, and it aims at providing the method of suppressing the bitterness of a bitter substance more effectively than before.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have established a method for suppressing the bitterness of bitter substances that are simultaneously ingested by using mannitol powder having a specific surface area and particle size. As a result of further investigation, when granules obtained by granulating mannitol powder were used, it was clarified that the bitterness suppressing effect was related to the specific surface area and particle size of mannitol powder used as a raw material during granulation. The invention has been completed.

More particularly, the present inventors is a 75μm or less of the particles more than 60%, a specific surface area using a mannitol powder is less than 0.20 m ² / g or more 0.64 m ² / g, the faster dissolution rate We established a method that can improve the way sweetness rises, sweetness sharpness, and sweetness intensity, and can further suppress bitterness.

That is, the present invention is primarily and is 75μm or less of the particles more than 60%, the specific surface area is bitterness suppression method using a mannitol powder is less than 0.20 m ² / g or more 0.64 m ² / g .
Secondly, it is 75μm or less particles of 60% or more, bitterness suppression method specific surface area using the granules obtained by granulating a mannitol powder is less than 0.20 m ² / g or more 0.64 m ² / g It is.
Thirdly, it is 75μm or less of the particles more than 60%, a specific surface area of bitterness inhibitor comprising the mannitol powder is less than 0.20 m ² / g or more 0.64 m ² / g.

  Although there is no restriction | limiting in particular as a bitter substance used as the object of this invention, A pharmaceutical component, a foodstuff, those combinations, etc. with a bitter taste are mentioned. For example, in the case of pharmaceutical ingredients, nourishing tonics, antipyretic analgesics, antipsychotics, anxiolytics, antidepressants, hypnotic sedatives, antispasmodics, central nervous system agonists, brain metabolism improvers, cerebral circulation improvers Antiepileptics, sympathomimetics, gastrointestinal drugs, antacids, anti-ulcers, antitussive expectorants, antiemetics, respiratory stimulants, bronchodilators, antiallergic drugs, dental and oral drugs, antihistamines, cardiotonics, arrhythmias Agents, diuretics, antihypertensive agents, vasoconstrictors, coronary vasodilators, peripheral vasodilators, hyperlipidemia agents, diuretics, antibiotics, chemotherapeutic agents, diabetics, osteoporosis Drugs, antirheumatic drugs, skeletal muscle relaxants, antispasmodic drugs, hormone drugs, alkaloid narcotics, sulfa drugs, gout drugs, anticoagulants, antineoplastic drugs, Alzheimer's disease drugs, etc. It is done. In addition, as for foods, food supplements called nutritional supplements, foods for specified health use, health functional foods such as nutritional functional foods, health foods and the like can be mentioned.

  Here, the bitter taste in the present invention refers to the bitter taste of the bitter taste that is felt until 10 seconds have elapsed after ingesting the bitter substance in the oral cavity, and the content of the bitter taste that is felt until 25 seconds have elapsed after 10 seconds have elapsed since ingestion. Say.

The mannitol powder in the present invention, it is 75μm or less particles of 60% or more, as long as the specific surface area is less than 0.20 m ² / g or more 0.64 m ² / g, can be used without limitation More preferably, particles having a particle size of 50 μm or less are 80% or more. The specific surface area is a value measured using a specific surface area measuring apparatus, and specifically, is measured by a BET method by nitrogen gas adsorption using an automatic specific surface area measuring apparatus (Gemini 2375: manufactured by SHIMADZU). The particle size is a cumulative value in a volume-based distribution measured using a laser diffraction particle size distribution measuring device, and specifically, a laser diffraction particle size distribution measuring device (MICROTRAC MT3000: manufactured by Microtrack Bell) is used. To measure. In order to obtain the specific surface area and particle size in the mannitol powder of the present invention, for example, the raw material mannitol powder may be pulverized and classified as necessary.

  Furthermore, the mannitol powder according to the present invention can be granulated and used as granules. The granulation method and granulation conditions in the step of preparing the granule are not particularly limited, but purified water, ethanol aqueous solution, aqueous solutions of various sugar alcohols such as mannitol, maltitol, xylitol, sorbitol, erythritol, hydroxypropylcellulose, methylcellulose, etc. Wet granulation using a binder selected from these binders is preferred. For example, a general fluidized bed granulator, stirring granulator, extrusion granulator, rolling fluidized bed granulator or the like can be used. . After granulation, if necessary, sieving and drying can be performed, and the particle size can be selected according to the intended use.

  In the bitterness suppression method according to the present invention, any component that is usually used in foods and pharmaceuticals can be used in combination with the mannitol powder and granules of the present invention without limitation. For example, various acidulants such as ascorbic acid, citric acid and malic acid, high sweeteners such as acesulfame K, sucralose and aspartame, various sugar alcohols such as maltitol, xylitol, sorbitol and erythritol, mint, vanilla, grapefruit, matcha In addition to various flavors and flavors such as, various bases and food materials, pharmaceuticals and the like can be included. In particular, the addition of various flavors and flavors is preferable because the flavor of the mannitol powder is improved without being hindered by the rise of sweetness associated with the good mouthfeel.

  Furthermore, the bitterness suppression method according to the present invention can be used for solid preparations such as tablets, pills, granules, powders, fine granules, troches, and chews in the fields of pharmaceuticals and foods. In use, the mannitol powder in the present invention can be used as it is, but it is preferable to use it as a granule because it is easier to use. That is, by using it as a granule, it is possible to suppress the dance of powder that occurs when mannitol powder is ingested as it is, and to prevent aspiration. Furthermore, it is possible to prevent occurrence of tableting troubles such as capping phenomenon and sticking phenomenon that occur when tablets are obtained.

  On the other hand, the bitterness inhibitor in the present invention includes mannitol powder according to the present invention and granules obtained by granulating the mannitol powder. The form may be any form as long as the specific surface area and particle size of the mannitol powder in the present invention are maintained, such as solid, powder, crystal, and suspended in oil or gel.

  According to the present invention, by using mannitol powder having a specific specific surface area and particle size, the bitterness of bitter substances can be further suppressed.

  Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

  In both Examples and Comparative Examples, or either one, quinine sulfate, which is a bitter substance, is a product of Wako Pure Chemical Industries, Ltd., and Matcha Powder is a product of Yamamasa Koyamaen Co., Ltd., Matcha No. 2 for food processing, As the grapefruit flavor, a product of Takada Inc., a dry coat grapefruit flavor # 3261, was used.

  Furthermore, the product of Nippon Soda Co., Ltd. called HPC-SSL was used for the hydroxypropyl cellulose used as the binder in both or either of the examples and the comparative examples. In addition, Mannitol C, Mannit P, and Mannit S manufactured by Mitsubishi Corporation Foodtech were used as the mannitol powder, and DFE Pharma's product named Pharmatose 200M was used as the lactose. Table 1 shows the measured values of average particle size, particle size, and specific surface area. In addition, an average particle diameter is the value of the median diameter in the volume reference | standard distribution measured using the laser diffraction type particle size distribution analyzer (MICROTRAC MT3000: Microtrac Bell make).

  The mixed powder shown in the powder mixture ratio table of Table 2 was prepared, and sensory evaluation was performed. In addition, quinine sulfate was mixed in advance with various mannitol powders.

  In sensory evaluation, a mixed powder of quinine sulfate and mannitol S was used as a reference product, and a mixed powder obtained by adding various mannitol powders to quinine sulfate was evaluated. Evaluation was performed using a panel of 8 persons for each mannitol powder, and 0.1 g of powder of one specimen was used.

  Sensory evaluation of the mixed powder was performed as follows.

  The sample's “bitterness” is evaluated with a score of 7 levels, which is very strong (−3 points) to the reference product, the same as the reference (0 points) to very weak (+3 points), and the average value is obtained. It was. In addition, the “grapefruit flavor” of the sample was evaluated based on a 7-point score that was very bad (−3 points) to the same as the reference (0 points) to very good (+3 points), and the average value. Asked. The results are shown in Table 3.

  From the sensory evaluation results, it was confirmed that both mixed powders of Mannit C and Mannit P were evaluated to be less bitter than the standard products.

  Various mannitol granules as shown in Table 1 are granulated with a fluidized bed granulator ("FLO-1" manufactured by Freund Sangyo Co., Ltd.) while spraying a mannitol solution having a concentration of 20% by weight as a binder. Got. The granulation conditions were as follows: charge amount: 400 g, set temperature: intake air 70 ° C., exhaust gas 30-35 ° C., binder solution 280 g, spray rate: 14 g / min (intermittent spray). About the obtained mannitol granule, the mixed powder shown in the powder compounding ratio table | surface of Table 4 was prepared, and sensory evaluation was performed. The quinine sulfate was mixed in advance with various mannitol granules.

  In sensory evaluation, a mixture of quinine sulfate and mannitol S granule was used as a reference product, and a mixed powder obtained by adding various mannitol granules to quinine sulfate was evaluated. Evaluation was performed using a panel of 8 persons for each mannitol granule, and 0.1 g of powder of one specimen was used. Sensory evaluation of the mixed powder was performed in the same manner as in Example 1. The results are shown in Table 5.

  From the sensory evaluation results, it was confirmed that any mixed powder of Mannit C granule and Mannit P granule was evaluated to be less bitter than the standard product.

  The granules obtained in Example 2 were classified using sieves having openings of 250 μm and 150 μm, and those passing through 250 μm of openings and not passing through a sieve having openings of 150 μm were collected, and mannitol granules were sized. About the mannitol granule obtained by sizing, the mixed powder shown in the powder mixture ratio table of Table 6 was prepared, and sensory evaluation was performed. The quinine sulfate was mixed in advance with various mannitol granules.

  In sensory evaluation, a mixture of quinine sulfate and mannitol S granule was used as a reference product, and a mixed powder obtained by adding various mannitol granules to quinine sulfate was evaluated. Evaluation was performed using a panel of 8 persons for each mannitol granule, and 0.1 g of powder of one specimen was used. Sensory evaluation of the mixed powder was performed in the same manner as in Example 1. The results are shown in Table 7.

  From the sensory evaluation results, it was confirmed that any mixed powder of Mannit C granule and Mannit P granule was evaluated to be less bitter than the standard product.

  Various mannitol powder materials listed in Table 1 were granulated with a fluidized bed granulator ("FLO-1" manufactured by Freund Sangyo Co., Ltd.) while spraying a hydroxypropyl cellulose solution having a concentration of 8% by weight as a binder. Mannitol granules were obtained. The granulation conditions were a charge amount of 400 g, a set temperature: intake air of 60 ° C., exhaust gas of 30 to 35 ° C., binder solution of 50 g, and spray rate: 8 g / min (intermittent spray). About the obtained mannitol granule, the mixed powder shown in the powder mixture ratio table | surface of Table 8 was prepared, and sensory evaluation was performed. The quinine sulfate was mixed in advance with various mannitol granules.

  In sensory evaluation, a mixture of quinine sulfate and mannitol S granule was used as a reference product, and a mixed powder obtained by adding various mannitol granules to quinine sulfate was evaluated. Evaluation was performed using a panel of 8 persons for each mannitol granule, and 0.1 g of powder of one specimen was used. Sensory evaluation of the mixed powder was performed in the same manner as in Example 1. The results are shown in Table 9.

  From the sensory evaluation results, it was confirmed that any mixed powder of Mannit C granule and Mannit P granule was evaluated to be less bitter than the standard product.

  The mixed powder shown in the powder mixture ratio table shown in Table 10 was prepared, and sensory evaluation was performed.

  In the sensory evaluation, the mixed powder obtained by adding various mannitol powders to the matcha powder was evaluated using the matcha powder as a reference product. The evaluation was performed using a panel of 8 persons for each mixed powder, and 0.1 g of powder of one specimen was used.

  Sensory evaluation of the mixed powder was performed as follows.

  The sample's “bitterness” is evaluated with a score of 7 levels, which is very strong (−3 points) to the reference product, the same as the reference (0 points) to very weak (+3 points), and the average value is obtained. It was. In addition, for the “matcha tea flavor” of the sample, it was evaluated with a score of 7 levels ranging from very bad (−3 points) to the same as the standard (0 points) to very good (+3 points), and the average value Asked.

[Comparative Example 1]
The mixed powder shown in the powder mixture ratio table shown in Table 11 was prepared, and sensory evaluation was performed.

  In sensory evaluation, matcha powder was used as a reference product, and mixed powder obtained by adding Mannitol S or lactose to matcha powder was evaluated. The evaluation was performed using a panel of 8 persons for each mixed powder, and 0.1 g of powder of one specimen was used. Sensory evaluation of the mixed powder was performed in the same manner as in Example 5.

  The results obtained in Example 5 and Comparative Example 1 are shown in Table 12.

  From the sensory evaluation results, it was confirmed that any mixed powder of Mannit C and Mannit P had an evaluation that the bitterness was weaker than any mixed powder of Mannit S and lactose.

As described above, the method according to the present invention makes it possible to further suppress the bitterness of the bitter substance.

Claims (3)

And a 75μm or less particles of 60% or more, bitterness specific surface area using a mannitol powder is less than 0.20 m ² / g or more 0.64 m ² / g suppression method. And a 75μm or less particles of 60% or more, bitterness specific surface area using the granules obtained by granulating a mannitol powder is less than 0.20 m ² / g or more 0.64 m ² / g suppression method. 75μm following particle is not less than 60%, a specific surface area of bitterness inhibitor comprising the mannitol powder is less than 0.20 m ² / g or more 0.64 m ² / g.