JP2019062830A - Bitterness masking composition - Google Patents

Abstract

[PROBLEMS] To provide a composition and method capable of safely masking bitterness in a pharmaceutical product, quasi-drug or food and drink. A bitterness masking composition containing welan gum and / or native gellan gum. Furthermore, the said bitterness masking composition containing a high sweetness degree sweetener. A bitterness masking composition containing xanthan gum and a high-intensity sweetener. Said bitterness masking composition whose viscosity is preferably 50-1500 mPas. A method for masking bitterness, comprising a step of bringing welan gum and / or native gellan gum into contact with a taste component, a pharmaceutical, a quasi-drug or a food or drink containing the bitter component. A method for masking bitterness, comprising a step of bringing xanthan gum and a high-intensity sweetener into contact with a bitter component, a pharmaceutical, a quasi-drug or a food or drink containing the bitter component. [Selection figure] None

Description

  The present invention relates to a composition and method capable of masking bitter taste in medicines, quasi-drugs or food and drink.

  When the bitter component is contained in a medicine, quasi-drug or food and drink, it becomes a problem when taken orally. In the case of pharmaceuticals and quasi-drugs, they may cause a decrease in compliance with medications, and a desired effect of the active ingredient may not be obtained. In the case of food and drink, it affects the palatability and causes a decline in the commercial value. Bitterness is also detected by taste buds distributed in the pharynx, larynx, uvula and upper esophagus, affecting the swallowing movement. If the bitter taste is strong, it may cause the swallowing reflex as a protective reaction, and it may cause an unpleasant impression on a drug, quasi-drug or food and drink having such a bitter taste.

  Therefore, as a method of improving the bitter taste of medicines, quasi-drugs or food and drink, it has been studied to add various masking components to mask the bitter taste, and various proposals have been made.

  For example, there has been proposed a method of masking the bitter taste of concentrated liquid food by adding malt extract (Patent Document 1).

JP, 2010-246432, A

  However, there is a need for the development of further bitter-masking ingredients that can be safely used for pharmaceuticals, quasi-drugs or food and drink.

  The present invention has been made in view of the above problems, and among polysaccharides produced by bacteria, welan gum, native gellan gum and xanthan gum which are safely used as food additives have a remarkable bitter taste masking effect. To complete the present invention.

That is, the present invention provides a bitter taste masking composition described below.
Item 1.
Bitter taste masking composition comprising welan gum and / or native gellan gum.
Item 2.
Item 3. The bitter taste masking composition according to item 1, further comprising a high-intensity sweetener.
Item 3.
Bitter taste masking composition comprising xanthan gum and a high intensity sweetener.
Item 4.
Item 4. The bitter taste masking composition according to any one of Items 1 to 3, which is used in combination with a pharmaceutical, quasi drug or a food or drink containing a bitter taste component.
Item 5.
The bitter taste masking composition according to any one of Items 1 to 4, which is an aqueous liquid.
Item 6.
Item 6. The bitter masking composition according to item 5, wherein the viscosity is 50 to 1,500 mPas.

The present invention also provides a method for masking bitter taste listed below.
Item 7.
A method for masking a bitter taste, comprising the steps of bringing a welan gum and / or a native gellan gum into contact with a bitter taste component, a pharmaceutical product containing the bitter taste component, a quasi-drug or a food and drink.
Item 8.
Item 8. A method for masking a bitter taste according to Item 7, further comprising the step of bringing a high sweetness degree sweetener into contact with the bitter taste component, the pharmaceutical containing the bitter taste component, the quasi-drug or the food and drink.
Item 9.
A method for masking bitterness, comprising the step of bringing a xanthan gum and a high sweetness degree sweetener into contact with a bitter taste component, a pharmaceutical product containing the bitter taste component, a quasi-drug or a food / beverage product.

  It becomes possible to provide a composition and method capable of safely masking bitter taste in medicines, quasi-drugs or food and drink.

[Bitter taste masking composition]
The present invention relates to a bitter taste masking composition comprising welan gum and / or native gellan gum.

  The welan gum used in the present invention is mainly composed of polysaccharides obtained from a culture solution of Sphingomonas sp. For convenience, commercially available commercially available products can be used, and specifically, "Bistop (registered trademark) W" of San-Ei Gen F.F.I.

  In the present invention, the content of welan gum in the bitter taste masking composition is appropriately adjusted according to the type of other components, the content thereof, the form used, etc., and is not particularly limited. The amount is preferably from 005 to 1% by mass, preferably from 0.01 to 1% by mass, more preferably from 0.03 to 0.7% by mass, still more preferably from 0.05 to 0.5% by mass, particularly preferably 0. It is 1 to 0.3% by mass, most preferably 0.075 to 0.3% by mass.

The native gellan gum used in the present invention is a high molecular weight polysaccharide of microbial origin obtained as a precursor of gellan gum before deacylation. The native gellan gum is generally produced by culture of microorganisms. Specifically, Pseudomonas elodea (ATCC 31461) or an equivalent strain thereof is used, for example, 3% glucose, 0.05% KH ₄ NO ₃ , 0.01% MgSO ₄ · 7H ₂ O, NH ₄ NO ₃ It is used to inoculate a liquid medium containing 0.09% and a small amount of organic components as a nitrogen source, which is cultured at about 30 ° C. for about 50 hours under aerobic conditions and produced on the surface of bacterial cells from the culture obtained. The method of manufacturing by isolate | separating and collect | recovering a raw material as it is, without deacylation process is illustrated (Unexamined-Japanese-Patent No. 55-79397).

  Since native gellan gum is of natural origin, its structure may change slightly depending on the production microorganism and purification conditions used. Therefore, the native gellan gum used in the present invention is unique based on the specific structural formula (Sanderson, GR, FOOD GELS, ed. Peter Harris, Elsevier Science Publishers LTD., England, 1990, p. 204). It is sufficient to have the property of native gellan gum produced by the microorganism (ATCC 31461) according to the above method without limitation to the above. For convenience, commercially available commercial products can be used, and specific examples thereof include “Kelcogel (registered trademark) LT100” of San-Ei Gen F.F.I.

  In the present invention, the content of native gellan gum in the bitter taste masking composition is appropriately adjusted according to the type of other components, the content thereof, the form used, etc., and is not particularly limited. .001 to 1% by mass, preferably 0.005 to 1% by mass, more preferably 0.01 to 0.7% by mass, still more preferably 0.03 to 0.5% by mass, particularly preferably 0 The content is from 0.5 to 0.3% by mass, most preferably from 0.065 to 0.3% by mass.

  When the bitter taste masking composition contains welan gum and native gellan gum, the content ratio of the native gellan gum to the welan gum is appropriately adjusted according to the types of other components, the content thereof, the form used, etc. Native gellan gum can be 0.001 to 100 parts by mass, preferably 0.005 to 50 parts by mass, more preferably 0.01 to 10 parts by mass, still more preferably 0 per 1 part by mass of welan gum. It is from 0.5 to 5 parts by weight, particularly preferably from 0.1 to 1 part by weight.

  In the present invention, it is preferred that the bitter taste masking composition further contain a high sweetness degree sweetener.

  As used herein, "high-intensity sweetener" generally refers to a substance having a sweetness as high as several dozen times to several ten thousand times as sweet as sugar. The high sweetness degree sweetener is not particularly limited as long as it is used in the fields of pharmaceuticals, quasi-drugs or food and drink, but from the viewpoint of significantly achieving the effects of the present invention, 150 times the sugar It is preferable that it is a sweetener which has 30000 times sweetness.

  As used herein, “sweetness” is the degree of sweetness of sugar (pure sucrose) relative to that of sweetness, and refers to what is determined by an appropriate sensory evaluation test.

  Specific high-intensity sweeteners include, for example, sucralose (sweetness: about 600 times), acesulfame potassium (sweetness: about 150 to 200 times), aspartame (sweetness: about 200 times), neotame (sweetness) : About 7000 to 13000 times), advantame (sweetness: about 20000 to 40000 times), saccharin (sweetness: about 300 times), stevia extract (sweetness: about 150 to 450 times), thaumatin (sweetness: About 3000 to 8000 times), licorice extract (sweetness: about 150 to 200 times), Lakanka extract (sweetness: about 150 to 300 times), monelin (sweetness: about 3000 times) and monatin (sweetness: And one or more selected from the group consisting of (about 800 to 1,400 times).

  As a high sweetness degree sweetener, you may synthesize | combine and use, you may extract and use from a plant by a well-known method, and you may use a commercial item.

  The high-intensity sweeteners may be used alone or in any combination of two or more.

  Although the type of high sweetness degree sweetener is not limited, from the viewpoint of achieving the effects of the present invention significantly, it is preferable that the sweetness degree is 150 to 10000 times, and the sweetness degree is 200 to 8000 times More preferably, it is at least one member selected from the group consisting of sucralose, thaumatin, acesulfame potassium, aspartame, neotame, stevia extract and a lacanca extract, and consists of sucralose, thaumatin, stevia extract and a lacanca extract It is particularly preferable that it is at least one selected from the group.

  The total content of the high sweetness degree sweetener in the bitter taste masking composition is appropriately adjusted according to the type of other components, the content thereof, the form to be used, etc. and is not particularly limited. And 0.1 to 100,000 mass ppm, preferably 0.05 to 500,000 mass ppm, more preferably 0.1 to 100,000 mass ppm, still more preferably 0.1 to 50,000 mass ppm, particularly preferably 0.5. It is-10000 mass ppm.

  The content of the individual high sweetness degree sweetener can be adjusted by the sweetness degree of the high sweetness degree sweetener used, and the sucrose equivalent concentration when converted to the sucrose concentration is usually 1 to 100% by mass Preferably it is 3-80 mass%, More preferably, it is 3-60 mass%.

  When sucralose is used as the high sweetness degree sweetener, the content of sucralose alone can be, for example, 1 to 3000 mass ppm, preferably 10 to 2000 mass ppm, with respect to the total amount of the composition.

  When thaumatin is used as the high sweetness degree sweetener, the content of thaumatin alone can be, for example, 0.1 to 1000 mass ppm, preferably 1 to 750 mass ppm, with respect to the total amount of the composition. It is.

  When the stevia extract is used as the high sweetness degree sweetener, the content of the stevia extract alone can be, for example, 1 to 12000 mass ppm, preferably 10 to 5000 mass ppm based on the total amount of the composition. It is.

  In addition, when using Lakanka extract as the high sweetness degree sweetener, the content of the Lakanka extract alone can be, for example, 1 to 12000 mass ppm with respect to the total amount of the composition, and preferably 10 to 5000 It is mass ppm.

  The present invention also relates to a bitter taste masking composition comprising xanthan gum and a high intensity sweetener.

  The xanthan gum used in the present invention is a polysaccharide which is produced extracellularly by Xanthomonas campestris, and is composed of D-mannose, D-glucose and D-glucuronic acid. The main chain consists of D-glucose which is β-1, 4 bonded, and the side chains have two D-mannose molecules and D-glucuronic acid bonded to every other D-glucose residue in the main chain. The D-mannose at the end of the side chain may be pyruvate. In addition, the C-6 position of D-mannose bound to the main chain may be acetylated. For convenience, commercially available commercial products can be used, and specifically, "Bistop (registered trademark) D-3500" and the like of San-Ei Gen F.F.I.

  In the present invention, the content of xanthan gum in the bitter taste masking composition is appropriately adjusted according to the type of other components, the content thereof, the form to be used, etc. and is not particularly limited. 005-20 mass% is mentioned, Preferably it is 0.01-15 mass%, More preferably, it is 0.03-10 mass%, More preferably, it is 0.05-5 mass%, Especially preferably, it is 0.1-4 mass %, Most preferably 0.1 to 3% by mass.

  The content ratio of the high sweetness degree sweetener to xanthan gum is appropriately adjusted according to the types of other components, the content thereof, the form used, etc., and is not particularly limited. For example, high sweetness degree sweetness relative to 1 part by mass of xanthan gum The total content of the additives can be 0.0001 to 100 parts by mass, preferably 0.0005 to 50 parts by mass, more preferably 0.001 to 10 parts by mass, still more preferably 0.002 to 5 parts Part, particularly preferably 0.001 to 1 part by mass.

  When sucralose is used as the high sweetness degree sweetener, the content ratio of sucralose to xanthan gum can be, for example, 0.001 to 100 parts by mass of sucralose per 1 part by mass of xanthan gum, and preferably 0. The amount is 005 to 50 parts by mass, more preferably 0.01 to 10 parts by mass, still more preferably 0.05 to 5 parts by mass, and particularly preferably 0.1 to 1 parts by mass.

  When thaumatin is used as the high sweetness degree sweetener, the content ratio of thaumatin to xanthan gum can be, for example, 0.0001 to 100 parts by mass of thaumatin with respect to 1 part by mass of xanthan gum, and preferably 0. The amount is 0002 to 50 parts by mass, more preferably 0.0003 to 10 parts by mass, still more preferably 0.0003 to 5 parts by mass, and particularly preferably 0.0003 to 1 parts by mass.

  The bitter taste masking composition of the present invention may be used in any form as long as it can mask an ingredient (also referred to as a bitter taste ingredient in the present specification) exhibiting a bitter taste to an organism (such as human or animal). It is also possible. The bitter taste masking composition of the present invention can be used as, but not limited to, a composition to be taken orally (composition for oral use) and a composition for oral use (composition for oral use). Although not limited thereto, the bitter taste masking composition of the present invention can be typically prepared as a medicine, quasi drug (pharmaceutical composition), food and drink (food and drink composition) or food additive. It is preferable that these medicines, quasi-drugs or food and drink contain a bitter component. The food or drink may be a feed given to an animal.

  In the present specification, "bitter taste masking, bitter taste masking" refers to reducing or suppressing the bitter taste to an extent that it inherently has.

  The bitter taste component which may be contained in the pharmaceuticals, quasi-drugs or food and drink may be water-soluble or water-insoluble. Although a bitter taste ingredient is not limited, for example, polyphenol, vitamin B group, etc. are mentioned.

  The polyphenol which is a bitter taste component is not particularly limited as long as it can be usually taken orally, for example, catechins [non-polymer catechins (epicatechin, epigallocatechin, epicatechin garede, epigallocatechin] Epilate catechins such as gallate, catechin, gallocatechin, catechin gallate, non-epiform catechins such as gallocatechin galled), polymers catechins], theaflavins, thealubizines, tannins, soy isoflavone, enzyme-treated rutin, Flavangenol, Yamamomo extract, enzyme-treated isoquercitrin, pycnogenol, rosemary extract, water-soluble rosmarinic acid, 5-adenylate, myo-inositol, Enju extract, enzyme-treated hesperidin, 5-cytidylic acid, tocotrienol , Toko Henol, d-γ-Tocophenol, d-δ-Tocophenol, Menaquinone (Extract), Rutin Enzyme Degraded Product, Apple Polyphenol, Oxanol, Oryzanol, γ-Oryzanol, Theaflavin, DHEA (Dehydroepiandrosterone), Pomegranate Polyphenol , Polymethoxyflavone (PMFs), xanthohumol, hopflavanoid, hop extract, proanthocyanidin (grape seed polyphenol), luteolin, luteolin-7-glucoside, strictinin, pelargonidin, apigenin, diosmin, luteolin, genistin, daidzein, Hesperetin, Naringin, Enzyme-treated Naringin, Naringenin, Phloretin, Gercetin, Kenphenol, Myricetin, Tiny Tannin, Corilazine, Red clover , Sasa flavone, polyphenol material (green tea extract, oolong tea extract, mulberry tea extract, mate, grape seed extract, red grape leaf extract, cassis (blackcurrant) extract, apple extract, cranberry extract, red wine polyphenol , Cocoa polyphenol, blueberry extract, litchi seed extract, gentiana extract, kiwi seed, citrus peel (Hesperidin), yuzu seed, amra fruit, pomegranate peel, pine bark extract, evening primrose, guava leaf, mint, eucalyptus, coffee Beans, black rice extract, black soybean extract, peanut seed coat, enju, buckwheat leaf (rutin), buckwheat fruit, pomegranate, sugar cane, persimmon, red ginger, rose petals, perilla, barley, black bean extract, olive (tea) extract , Red ginger, sulfolaphane, apple phenone (apple polyphenol) ), Ersorbic acid, proanthocyanidin, butylhydroxyanisole (BHA), dibutylhydroxytoluene (BHT), propyl gallate (PG), quercetin malonyl curcoside, cocoa flavanol, melatonin, quercetin, γ oryzanol, ferulic acid, phytic acid ( Acidulants) Tertiary butyl hydroquinone, dilauryl thiodipropionate, L-ascorbic acid, L-ascorbic acid stearic acid ester, L-ascorbic acid sodium ester, L-ascorbic acid palmitic acid ester, sodium sulfite, calcium ethylenediaminetetraacetic acid disodium Ethylenediaminetetraacetic acid disodium, erythorbic acid, sodium erythorbate, isopropyl citrate, sodium hyposulfite, L-cysteine hydrochloride, dibutylhydroxytoluene, dl- Rufa-Tocopherol, Sulfur Dioxide, Potassium Pyrosulfite, Sodium Pyrosulfite, Butyl Hydroxyanisole, Propyl Gallate, Rutin Extract, Mallow Flower Extract, Aspergillus Tereus Extract, Ellagic Acid, Gamma-Eizanol, Catechin, Licorice Extract Guaiac oil, clove extract, enzyme-treated rutin, enzyme-treated apple extract, sesame oil unsaponifiable matter, rice bran oil extract, rice bran oil extract, edible cannabis extract, edible canna extract, refined oil-removed felid extract, horseradish extract, sesamolin , Sesamol, sage extract, seri extract, tea extract, tempeh extract, dokudami extract, sage extract, mugwort extract, lice extract, daidai extract, tocotrienol, d-alpha-tocopherol, d-beta -Tocopherol, d-ga Ma-tocopherol, rapeseed extract, green coffee bean extract, nordihydroguaiaretic acid, sunflower seed extract, pimenta extract, ferulic acid, grape seed extract, blueberry extract, propolis extract, hego ginkgo extract , Hesperetin, pepper extract, spinach extract, gallic acid, mixed tocopherols, melaleuca essential oil, morin, eucalyptus leaf extract, gentian root extract, sweet potato stem and leaf polyphenols, astaxanthin, flavonoids, terpenoids, anthrax leaf glycoside (geponiside Acid), Capsaicin, Capsiate, Raspberry Ketone, Carnosol, Echinone, Zeaxanthin, Lutein, β-Cryptoxanthin, Naringenin, Taxifolin, Apigenin, Chrysin, Luteolin, Rutin, Kaempferol, Amperol, isorhamnetin, terpene lactone, stilbene, proanthocyanidin, flavan-3-ol, β-cryptoxanthin, canthaxanthin, jonicoxanthin, saponin, isoflavone, malonyl-β-glucoside, hesperidin, nariltine, chlorogenic acid, anthocyanin, quercetin Examples thereof include glycosides, phloretin glycosides, isoprenoids, phytanic acids, genistein, daidzein, guava leaf polyphenols and the like.

  The vitamin B group serving as a bitter taste component is not particularly limited as long as it can be usually taken orally, for example, vitamin B1 group [eg thiamine, thiamine nitrate, thiamine hydrochloride, vitamin B1 derivative (thiamine propyl disulfide, thiamine Tetrahydrofurfuryl disulfide (flusultiamine) and thiamine-8- (methyl-6-acetyldihydrothioctate) disulfide and their hydrochlorides, etc. Thiamine disulfide, O-benzoyl thiamine disulfide, thiamine monophosphate disulfide, O, S-dibenzoyl thiamine, S-benzoyl thiamine-O-monophosphate, O, S-dicarbethoxythiamine etc.], vitamin B2 group (eg riboflavin, sodium riboflavin phosphate, ribofyl butyrate) Emissions, etc.), vitamin B6 group (e.g. pyridoxine, pyridoxal, pyridoxamine and the like of these phosphoric acid or hydrochloride), vitamin B12 group (e.g. cobalamin, cyanocobalamin, methylcobalamin, adenosylcobalamin, hydroxocobalamin and the like) and the like.

  Examples of bitter components other than polyphenols include peptides (peptides consisting of 2 to 4 amino acids having at least one branched chain amino acid such as leucine, isoleucine, valine, etc.), caffeine (caffeine extract), kale, quacin (quwasha extract) ), Quinine, quina (skin) extract, yellowfin extract, dande lion, sembry (sewer extract), nigaki (nigaki extract), guarana, abcintin, genthiooligosaccharides, minerals (magnesium salts such as magnesium sulfate and magnesium chloride) And calcium salts such as calcium sulfate), isoalpha-bitter acid, spice extract, Jamaica cassia extract, theobromine and the like.

  In addition, the present invention can be applied to pharmaceuticals or quasi-drugs as long as they contain known bitterness components or bitterness components to be found in the future. In particular, as bitter components which can be contained in medicines or quasi-drugs, components having bitter taste in, for example, antipyretics, analgesics, anti-inflammatory agents, antitussives, expectorants, antihistamines, hemostatic agents and the like can be mentioned.

  Examples of bitter components that can be used in such medicines or quasi-drugs include acarbose, acyclovir, azithromycin hydrate, ascorbic acid, calcium ascorbate / pantothenic acid, aspirin / dialuminate, sodium azulene sulfonate hydrate , Azulene sulfonate sodium hydrate · L-glutamine, acetaminophen, atenolol, atovacon, atomoxetine hydrochloride, atorvastatin calcium hydrate, amiodarone hydrochloride, amidotrizoate sodium meglumine, aminobenzoate, aminophylline, amlodipine besyl Acid salt, amoxicillin hydrate, aripiprazole, alimemazine tartrate, sodium alginate, albendazole, antipyrine, ampicillin hydrate, ambroxo Hydrochloride, isosorbide, itraconazole, ibuprofen, irbesartan, indomethacin, ekabeto sodium hydrate, ethambutol hydrochloride, ethosuccimide, ebastine, epinastine hydrochloride, epinephrine hydrochloride, epirisol, ephedrine hydrochloride, entecavir hydrate, oxycodone hydrochloride Hydrate, oseltamivir phosphate, olanzapine, olmesartan medoxomil, olopatadine hydrochloride, ondansetron, kanamycin monosulfate, galantamine hydrobromide, calciferol combination drug, carteorol hydrochloride, carbocysteine, carmellose sodium, Candesartan cilexetil, guaifenesin, quetiapine fumarate, magnesium citrate, sodium ferrous citrate, ammonium citrate Granisetron hydrochloride, potassium clavulanate, clarithromycin, glimepiride, clemastine fumarate, clocapramine hydrochloride hydrate, chlorpheniramine maleate, ketotifen fumarate, ketoprofen, codeine phosphate, colistin methanesulfonate, Saccharin sodium hydrate, salbutamol sulfate, sarpogrelate hydrochloride, diclofenac sodium, sitafloxacin hydrate, dihydrocodeine phosphate, diphenhydramine, diphenhydramine hydrochloride, diphenhydramine salicylate • diprophilin, dibucaine hydrochloride combination preparation, ciprofetadine hydrochloride hydrate, Dimethicone, dimemorphan phosphate, sildenafil citrate, cilostazol, silodosin, simvastatin, sk Ralfurate hydrate, stylipentol, sumatriptan succinate, sultamicillin tosylate hydrate, sulpyrin, cetirizine hydrochloride, cetyl pyridinium combination preparation, cetraxate hydrochloride, cephalexin, cefcapene pivoxil hydrochloride salt hydrate, cefditoren pivoxil, cefdinir , Cefteram pivoxil, cefpodoxime proxetyl, selegiline hydrochloride, zonisamide, zolpidem tartrate, zolmitriptan, tamsulosin hydrochloride, taltirelin hydrate, tiaramide hydrochloride, tipepidine hibenzate, theophylline, tegafur, gimeracil oteracil potassium combination formulation , Dextromethorphan hydrobromide, dexamethasone, tebipenem pivoxil, telmisartan, docarpamine, doxazocin mesilate, tosufl Xacin tosylate salt hydrate, donepezil hydrochloride, tranexamic acid, tramadol hydrochloride, triazolam, triamcinolone acetonide, trimetoquinol hydrochloride hydrate, droxidopa, toroxipide, domperidone, sodium potassium, ascorbic acid combination drug, sodium potassium Combinations naphthopidil, naproxen, nalidixic acid, nifedipine, valacyclovir hydrochloride, diethylaminoethyl parabutylaminobenzoate hydrochloride, valsartan, sodium valproate, paroxetine hydrochloride hydrate, pioglitazone hydrochloride, bicalutamide, picosulfate sodium hydrate , Vitamin A, hydroxyzin pamoate, hydrochlorothiazide, pipanperone hydrochloride, bifidobacteria preparation, pyranter pamoate, famotidine, farope Sodium hydrate, fexofenadine hydrochloride, phenacetin, phenylbutazone, phenylpropanolamine hydrochloride, phenobarbital, sodium fluoride, pranoprofen, pravastatin sodium, pranlukast hydrate, flecainide acetate, pregabalin , Brotizolam, procaterol hydrochloride, propranolol hydrochloride, bepotastine besilate, benzalkonium chloride, benzylpenicillin benzathine hydrate, benzbromarone, benzethonium chloride, pentazocine, pentoxeverin penate, voglibose , Fosfomycin calcium hydrate, bosentan hydrate, povidone iodine, polaprezinc, polycarbophil calcium, polystyrene polystyrene sulfonate calcium, miglitol, mycophenolic acid Mofetil, Mizoribine, Mitiglinide Calcium Hydrate, Mequitazine, Methylephedrine Hydrochloride, Metoclopramide, Metronidazole, Mefenamic Acid, Mebendazole, Memantine Hydrochloride, Meloxicam, Mosapride Citrate Hydrate, Morphine Sulfate Hydrate, Sodium Imitate Potassium, Lactomin, Lafutidine, Ramosetron Hydrochloride, Lamotrigine, Lansoprazole, Lizatriptan Benzoate, Risperidone, Lidocaine Hydrochloride, Ritonavir, Ritonavir, Lilazafone Hydrochloride Hydrate, Retinol, Retinol Palmitate, Rebamipide, Levetiracetam, Levocarnitine, Levocetirizine hydrochloride, levofloxacin hydrate, loxatidine acetate hydrochloride, loxoprofen sodium hydrate, Svastatin calcium, lopinavir, ropinirole hydrochloride, loratadine, aluminum chloride, acetylcholine chloride, potassium chloride, sertraline hydrochloride, dried iron sulfate, enteral ingredient nutrient, cherry skin extract, cherry skin extract, codeine phosphate hydrate, magnesium oxide Aluminum hydroxide gel · Magnesium hydroxide, magnesium hydroxide, synthetic amino acid preparation, resistant lactic acid bacteria preparation, barium sulfate mixed barium sulfate, lanthanum carbonate hydrate, sodium hydrogen carbonate · tartaric acid, precipitated calcium carbonate, antitussive castor combination agent, Antitussive combinations, non-pyrine colds, anhydrous caffeine, barium sulfate and the like.

  The content ratio of welan gum to the bitter component is not particularly limited as long as the effects of the present invention are exhibited, but for example, the welan gum can be 0.0001 to 30 parts by mass with respect to 1 part by mass of the bitter component. The amount is preferably 0.0005 to 20 parts by mass, more preferably 0.001 to 10 parts by mass, still more preferably 0.005 to 5 parts by mass, and particularly preferably 0.01 to 1 parts by mass.

  The content ratio of the native gellan gum to the bitterness component is not particularly limited as long as the effects of the present invention are exhibited. For example, the native gellan gum may be 0.0001 to 30 parts by mass with respect to 1 part by mass of the bitterness component. The amount is preferably 0.0005 to 20 parts by mass, more preferably 0.001 to 10 parts by mass, still more preferably 0.005 to 5 parts by mass, and particularly preferably 0.01 to 1 parts by mass.

  The content ratio of xanthan gum to the bitter taste component is not particularly limited as long as the effects of the present invention are exhibited, but for example, the xanthan gum can be 0.001 to 30 parts by weight with respect to 1 part by weight of the bitter taste component The amount is preferably 0.005 to 20 parts by mass, more preferably 0.01 to 15 parts by mass, still more preferably 0.05 to 10 parts by mass, and particularly preferably 0.1 to 5 parts by mass.

  The composition for oral use preferably includes syrups, powders, granules and the like. Further, as the composition for oral cavity, there may be mentioned pharmaceutical or quasi-drugs such as mouth fresheners or breath fresheners (trochey agents, sprays, sprays, liquids), mouthwashes, mouthwashes, toothpastes and the like.

  As the food and drink composition, preferably, a fruit and / or vegetable-based fruit and / or vegetable-based beverage; a milk-containing beverage; a soft drink; a coffee-containing beverage; a tea-based beverage; a carbonated beverage; Beverage compositions in general; Concentrated beverages for preparing these beverage compositions in general; powdered beverages; Desserts such as yogurt, jelly, pudding and mousse; and Western confectionery and cakes such as cakes, crackers, biscuits, pies and buns Confectioneries such as baked sweets and steamed sweets; Rice cakes, snacks; Ice creams and sherbet frozen desserts and frozen desserts; Chewing gum, hard candy, nougat candy, jelly beans, etc. Confectionery in general; Fruit flavor sauce and chocolate sauce Sources including; chestnuts such as butter cream, flower paste and whipped cream Mashes such as strawberry jam and marmalade; breads including confectionery bread etc .; sauces used for grilled meat, grilled chicken, grilled fish etc., tomato ketchup, sauces, seasonings such as noodle soup generally, paste products such as salmon, sausage etc. A wide variety of agricultural, livestock and fishery processed products including processed meat products, retort foods, pickles, boiled fish dishes, delicacies, sugar beets, frozen foods and the like can be exemplified.

  In particular, the present invention is useful for beverage compositions in which the water content is high and the bitterness due to the bitter taste component greatly affects the taste, among the food and drink compositions. The beverage composition may be fluid or jelly.

  The above-mentioned fruits and / or vegetable-based drinks as a beverage composition include, for example, fruit drinks, fruit juices, orange juices, orange juice, orange juice, grapefruit juices, lemon juices, apple juices, apple juices, grape juices, peach apple juices, peach juices, It includes fruit mix juice, fruit juice with fruit grains, fruit and vegetable mix juice, juice with fruit juice, vegetable juice and the like.

  As the beverage composition, the milk-containing beverage includes processed milk, a milk beverage containing coffee, fruits and the like, a lactic acid bacteria beverage, a drink yogurt, a whey beverage, a whey whey beverage for dilution, and the like.

  The above soft drinks as a beverage composition include sports drinks, near water, functional drinks, other soft drinks (drink soup, Zenzai drink, shiruko drink, sweet sake, jelly drink, miso soup, cocoa, chocolate drink, soy milk, etc.) Is included.

  The above-described coffee-containing beverage as a beverage composition is a beverage using coffee beans as a raw material, and may contain saccharides, dairy products, emulsified edible oils and fats, or other edible substances as other ingredients. Good. For example, coffee, coffee drinks, coffee-containing soft drinks and milk drinks etc. are included.

  The above tea-based beverage as a beverage composition is not limited to unfermented tea (green tea, sencha, bancha, rojicha, brown rice, matcha green tea, green tea, jade green tea, etc.), semi-fermented tea (such as oolong tea), fermented tea (black tea etc.) Etc.) refers to beverages made from extracts extracted from various tea leaves.

  As the beverage composition, the carbonated beverage is a carbonated beverage, and examples thereof include carbonated beverages defined by the Japan Association of Standards of Agriculture and Forestry (JAS). Specific examples thereof include carbonated beverages such as cola, cider, ginger ale, melon soda, carbonated water, and nutritional drinks, and carbonated beverages such as beer and low-malt beer.

  As the beverage composition, the alcohol-containing beverage is an alcohol-containing beverage, and examples thereof include alcoholic beverages that refer to "shu" in accordance with the liquor tax law. Specifically, sakes (sake, synthetic sake), shochu, beer, fruit liquors (fruit liquor, sweet sakes such as plum liquor), whiskeys (whiskey, brandy), spirits (spirits), liqueurs, miscellaneous goods Examples include sake (low-malt beer, powdered sake, other miscellaneous sakes), and other brewed liquors. The alcohol-containing beverages also include beverages containing both carbonic acid and alcohol, such as low-malt beer and the like. The alcohol content of the alcohol-containing beverage is preferably such that the alcohol content in the beverage is at least once, preferably from 1 to 20 degrees.

  The bitter taste masking composition of the present invention is used as a pharmaceutical, quasi-drug or food / beverage product itself as well as in combination (in combination use) with a pharmaceutical, quasi-drug or food / drink containing a bitter taste component It may be a composition to be In this case, even if the bitter taste masking composition does not contain a bitter taste component, the effects of the present invention can be exhibited by taking it together with a medicine etc containing the bitter taste component. When medicines, quasi-drugs or food and drink are included, bitter taste may be detected by taste buds distributed in the pharynx, larynx, uvula, upper esophagus and may affect swallowing activity or affect chewing function . Therefore, the bitter taste masking composition of the present invention is used as a swallowing aid and / or a chewing aid for being used in combination (in combination use) with a pharmaceutical, quasi-drug or food or drink containing a bitter taste component It is possible. As used herein, "under swallowing" refers to swallowing a substance in the oral cavity. Moreover, "acupuncture" means to shred an object in the oral cavity. Here, shredding includes not only chewing with the lower jaw and teeth, but also crushing with the gums or tongue.

  The bitter taste masking composition of the present invention preferably has a high water content and is in the form of an aqueous liquid, from the viewpoint of significantly achieving the effects of the present invention.

  In addition, from the viewpoint of significantly achieving the effects of the present invention, the viscosity of the bitter taste masking composition is preferably in a numerical range suitable for an aqueous liquid. In the present specification, the “viscosity” was determined by dispensing the composition to be measured into a screw tube bottle, holding the composition in a thermostat at 20 ° C. for 30 minutes, and controlling the temperature to 20 ° C. Subsequently, it can obtain | require by measuring for 1 minute each on the conditions of rotation speed 12 rpm using a B-type rotational viscometer. Hereinafter, in the present specification, “viscosity” refers to a value calculated by such a method.

  The viscosity of the bitter taste masking composition is not limited, but can be, for example, 50 to 1,500 mPas, preferably 80 to 1,400 mPas, more preferably 100 to 1,300 mPas, from the viewpoint of significantly achieving the effects of the present invention. It is preferably 150 to 1200 mPas, particularly preferably 200 to 1000 mPas.

[How to mask bitter taste]
In addition, the present invention includes the step of bringing a welan gum and / or a native gellan gum into contact with a bitter component, a pharmaceutical product containing the bitter component, a quasi-drug or a food or drink (hereinafter also referred to as a bitter component). It relates to a method of masking bitter taste.

  In the method for masking bitterness of the present invention, the bitterness component may be in direct contact with the welan gum and / or native gellan gum, and both contain not the direct contact but contain the bitterness component. It may be in a state of being in contact with a medicine, quasi-drug or food and drink. Conveniently, the bitter taste component, a pharmaceutical containing the bitter taste component, a quasi-drug or a food or drink is added to a solution containing welan gum and / or native gellan gum, and the both are contacted or dispersed. The aspect which makes it

  Depending on the type of medicine, quasi-drug or food and drink, the bitter component may not be exposed on the outer surface and may be contained, but it may be mixed with saliva in the oral cavity or while chewing. In some cases, the bitter component is detected. In such a case, for example, it is preferable that a pharmaceutical, quasi-drug or food-drink containing the bitter taste component be in contact with welan gum and / or native gellan gum before or during ingestion into the oral cavity.

  When both the welan gum and the native gellan gum are brought into contact with the bitter component, the pharmaceutical containing the bitter component, the quasi-drug or the food and drink, the welan gum and the native gellan gum may be brought into contact one by one. You may make it contact.

  It is preferable to further include the step of contacting the bitterness component, the pharmaceutical containing the bitterness component, the quasi-drug or the food and drink with the high sweetness degree sweetener. The contact may be in a state in which the bitter taste component and the high sweetness degree sweetener are in direct contact with each other, and although both are not in direct contact with each other, pharmaceuticals containing the bitter taste ingredient, and drugs It may be in a state of being in contact with goods or food and drink. The step of contacting the bitter taste component, the pharmaceutical containing the bitter taste component, the quasi-drug or the food and drink with the high-sweetness sweetener further contacts the welan gum and / or the native gellan gum to the bitter taste component and the like. It may be performed before, after or at the same time as the step.

  The content of welan gum, native gellan gum, type and content of high sweetness degree sweeteners, types of other components, etc., liquid properties, usage mode etc. should be used according to the description of [Bitter taste masking composition] Is possible.

  In another embodiment, the pharmaceutical, quasi-drug, or quasi-drug comprising the bitter-tasting component, which comprises the step of bringing a welan gum and / or native gellan gum into contact with the pharmaceutical, quasi-pharmaceutical or food / drink containing the bitter-tasting component. It is also possible to provide a method for reducing the bitterness of food and drink.

  In another aspect, it is also possible to provide a method for imparting a bitter taste reducing effect to the composition, which comprises incorporating welan gum and / or native gellan gum in the composition.

  In another aspect, it is also possible to provide a method for imparting a swallowing aid and / or chewing aid function to the composition, which comprises including welan gum and / or native gellan gum in the composition.

  Also in the method according to such another embodiment, the content of welan gum, native gellan gum, the type and content of high-intensity sweeteners, the type of other components, etc. It is possible to use in accordance with the description of the item].

  The present invention also relates to a method for masking bitterness, comprising the step of bringing a xanthan gum and a high-intensity sweetener into contact with a bitterness component, a pharmaceutical product containing the bitterness component, a quasi-drug or a food and drink. A mode of contact may be a state in which the bitter taste component is in direct contact with the xanthan gum and the high sweetness degree sweetener, and a pharmaceutical product containing the bitter taste component although the two are not in direct contact. It may be in a state of being in contact with quasi-drugs or food and drink.

  In the step of bringing the xanthan gum and the high sweetness sweetener into contact with the bitter taste component, the pharmaceutical containing the bitter taste component, the quasi-drug or the food and drink, the xanthan gum and the high sweetness sweetener are brought into contact one by one. Well, both may be in contact simultaneously.

  With regard to the content of xanthan gum, the type and content of high-intensity sweeteners, the types of other components, etc., the liquid properties, usage modes, etc., it is possible to use in accordance with the description of [Bitter taste masking composition] is there.

  In another embodiment, a pharmaceutical containing the bitter taste component, a quasi drug or a food or drink, the pharmaceutical containing the bitter taste component including the step of bringing a xanthan gum and a high sweetness sweetener into contact, a quasi-drug Alternatively, it is possible to provide a method for reducing the bitterness of food and drink.

  In another aspect, it is also possible to provide a method for imparting a bitter taste reducing effect to the composition, which comprises incorporating xanthan gum and a high-intensity sweetener in the composition.

  In another aspect, it is also possible to provide a method for imparting a swallowing and / or chewing aid to the composition comprising including in the composition xanthan gum and a high intensity sweetener.

  Also in the method in such another embodiment, the content of xanthan gum, the type and content of high-intensity sweeteners, the type of other components, etc. It is possible to use according to the description of the section.

  Hereinafter, the contents of the present invention will be specifically described using the following examples, comparative examples and the like, but the present invention is not limited to these. In addition, "%" in an Example means being "mass%."

[Sensory evaluation test 1]
The test solution was prepared by a conventional method according to the formulation shown in Table 1 below. Specifically, while stirring the water, the bitter taste component, clarithromycin, was added to prepare a 5% by mass aqueous solution, and then the amount of welan gum was changed and added. The bitter taste masking effect in each test solution with respect to a comparative example was evaluated by the sensory test by the following evaluation method. The individual scores of the sensory evaluation panel are shown in Table 2. Table 3 shows the result of the comprehensive evaluation by the average of each score and the result of the viscosity measurement.

[Sensory evaluation method]
(1) As a sensory evaluation panel, we regularly received sensory evaluation training within San-Ei Gen F.F.I., Inc., and selected those that were qualified in the in-house certification test. Each sensory evaluation panel was described as panel AC. The sensory evaluation training is conducted about once a week in the company, and in-house examinations are conducted regularly.
(2) The bitter taste masking effect in each test solution with respect to the comparative example was evaluated in 10 steps by a sensory evaluation test by a scoring method.
1: Bitterness is not reduced or difficult to drink 3: Slightly reduced bitterness 5: Bitterness halved 8: Significantly reduced bitterness 10: Bitterness is completely masked, Bitterness similar to water (3) 1, Commonly recognizable words were defined for 3, 5, 8 and 10, and if they were not applicable, they were scored.
Bitterness between 2: 1 and 3 Bitterness between 4: 3 and 5 Bitterness than 6: 5 Bitterness than 7: 8 Bitterness between 9: 8 and 10 (4) In addition to the bitterness masking effect, each trial The ease with which the solution was swallowed was evaluated in four levels (easy to swallow, somewhat difficult to swallow, quite difficult to swallow, not swallowable).

[Viscosity measurement conditions]
Each test solution was dispensed into a screw tube bottle, held in a thermostat at 20 ° C. for 30 minutes, and the temperature was adjusted to 20 ° C. Subsequently, it measured for 1 minute each on the conditions of rotation speed 12 rpm using B type | mold rotational viscometer.

  As shown in Tables 2 and 3, by adding the welan gum to the bitter component, a masking effect on the bitter component was observed.

[Sensory evaluation test 2]
The test solution was prepared by a conventional method according to the formulation shown in Table 4 below. Evaluation with respect to Comparative Example 2 was performed in the same manner as in Sensory Evaluation Test 1 except that a 0.1% by mass aqueous solution of caffeine was used as the bitter component. The individual scores of the sensory evaluation panel are shown in Table 5. Table 6 shows the result of the comprehensive evaluation by the average of each score and the result of the viscosity measurement.

  As shown in Tables 5 and 6, by adding the welan gum to the bitter component, the masking effect on the bitter component was observed.

[Sensory evaluation test 3]
High sweetness degree sweetener (with respect to the formulation of Example 2-3 in which a particularly high bitterness masking effect was observed in the above-mentioned sensory evaluation test 2 (Wellin gum 0.1 mass%, caffeine 0.1 mass%)) The test solution was prepared by adding sucralose or thaumatin, respectively, in the amounts shown in Table 7 or 8 below. The evaluation of Comparative Example 3 was performed in the same manner as in the sensory evaluation test 1. The individual scores of the sensory evaluation panel are shown in Table 7. Table 8 shows the result of the comprehensive evaluation by the average of each score. The viscosity of each test solution was prepared to the same extent as Example 2-3.

  As shown in Tables 7 and 8, by adding the welan gum and the high-intensity sweetener to the bitter-tasting component, a more remarkable bitter-masking effect was observed.

[Sensory evaluation test 4]
The test solution was prepared by a conventional method according to the formulation shown in Table 9 below. Evaluation with respect to Comparative Example 4-1 was performed in the same manner as in the sensory evaluation test 1. The individual scores of the sensory evaluation panel are shown in Table 10. The result of the comprehensive evaluation by the average of each score is shown in Table 11. The viscosity of each test solution was prepared to the same extent as Example 2-3.

  As shown in Tables 10 and 11, the welan gum and the native gellan gum exhibited an excellent bitterness masking effect as compared to the other polysaccharide thickeners for the bitter component. In general, the bitter taste of clarithromycin is characterized in that the bitter taste remains on the tongue and then the bitter taste is felt even after drinking water and the like. The composition containing welan gum and native gellan gum (Example 4-1, Example 4-2), in particular, reduces the bitter taste from the top (beginning of the taste sensation) to the middle and the second half, and exerts an excellent bitter taste masking effect did.

[Sensory evaluation test 5]
The test solution was prepared by a conventional method according to the formulation shown in Table 12 below. Evaluation with respect to Comparative Example 5-1 was performed in the same manner as in the sensory evaluation test 2. The individual scores of the sensory evaluation panel are shown in Table 13. Table 14 shows the result of the comprehensive evaluation by the average of each score. The viscosity of each test solution was prepared to the same extent as Example 2-3.

As shown in Tables 13 and 14, by adding xanthan gum and a high-intensity sweetener to the bitter-tasting component, an excellent bitter-masking effect was observed. In general, caffeine has a characteristic that it is difficult to catch bitterness and that it has strong bitterness at the top (beginning of taste sensation). The compositions containing xanthan gum and high-intensity sweeteners (Example 5-1 and Example 5-2) have a reduced bitter taste especially from the top (beginning of taste sensation) to the middle and the second half, and an excellent bitter taste masking effect Played.

Claims (9)

  Bitter taste masking composition comprising welan gum and / or native gellan gum.   The bitter taste masking composition according to claim 1, further comprising a high sweetness degree sweetener.   Bitter taste masking composition comprising xanthan gum and a high intensity sweetener.   The bitter-tasting masking composition according to any one of claims 1 to 3, for use in combination with a pharmaceutical, quasi-drug or a food and drink containing a bitter-tasting ingredient.   The bitter taste masking composition according to any one of claims 1 to 4, which is an aqueous liquid.   The bitter taste masking composition according to claim 5, wherein the viscosity is 50 to 1,500 mPas.   A method for masking a bitter taste, comprising the steps of bringing a welan gum and / or a native gellan gum into contact with a bitter taste component, a pharmaceutical product containing the bitter taste component, a quasi-drug or a food and drink.   The method for masking a bitter taste according to claim 7, further comprising the step of bringing a high sweetness degree sweetener into contact with the bitter taste component, the pharmaceutical containing the bitter taste component, the quasi-drug or the food and drink. A method for masking bitterness, comprising the step of bringing a xanthan gum and a high sweetness degree sweetener into contact with a bitter taste component, a pharmaceutical product containing the bitter taste component, a quasi-drug or a food / beverage product.