JPH11279081A - Composition containing bitter material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition capable of maintaining bitter- suppressing activities without providing bad effect to properties such as viscosity, and further without being accompanied by quality deterioration such as browning during preservation by making the composition include a bitter material, methyl ester of dimethylbutyl-α-L-aspartyl-L-phenylalanine. SOLUTION: This composition contains (A) a bitter material such as an amino acid having bitter, such as arginine, valine, leucine and isoleucine, a peptide, quinine, caffeine, calcium ion and other minerals, and (B) dimethylbutyl-α-L-aspartyl-L-phenylalanine. Preferably, the proportion of the component A is 0.001-2% in the composition, and the proportion of the component B is 0.002-0.020 mmol/100 g when prepared as a solution when used. The before composition is preferably liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oral medicine and a food containing various bitter substances.

[0002]

2. Description of the Related Art Various approaches have been made to remove and control bitterness of substances having bitterness. Especially in the field of pharmaceuticals,
Many of the active ingredients have a bitter taste, and the method of suppressing the bitter taste is an important problem in pharmaceutical technology.

[0003] Regarding the method of suppressing bitterness, in the case of a solid preparation, sugar coating, use of a coating agent, encapsulation, use of an inclusion compound are performed. Further, as for liquid preparations, it is difficult to perform stable coating in liquids as compared with solid preparations, so that high-concentration sugars or organic acids are added, and flavors are added. Recently, a method of suppressing bitterness by adding lecithin having a bitterness suppressing function is also known.

[0004] However, these methods have problems that bitterness cannot be sufficiently suppressed, and that the effect is weakened due to decomposition of components during storage in an aqueous solution. In addition, the addition of saccharides has a problem that it is not suitable for a patient having a calorie restriction due to diabetes or the like, since the addition is performed at a considerably high concentration. Especially in the case of infants and children, it is difficult to take tablets and granular preparations.
A method of suppressing bitterness in a liquid preparation has been a major issue.

In foods, the bitterness of peptides and amino acids obtained from protein hydrolysates, the bitterness of fruit juices and the like, the bitterness of minerals added for the purpose of nutritional enhancement, and the astringency are problematic in foods of various forms. Has become. Methods for suppressing bitterness in food include a method of adding a sweetener, a method of adding an organic acid, a method of removing a bitter substance using an adsorbent, a method of using an inclusion compound, and a method of enzymatic treatment. Also, there is a method in which lecithin is added in the same manner as pharmaceuticals.

However, even when these methods are used, there are cases where bitter substances have little or no effect.

[0007] In addition, when a sweetener such as a saccharide is added, it is unsuitable for a patient who has restricted calorie intake such as diabetes. On the other hand, the addition of high-intensity sweeteners does not require a small amount of addition, so there is no problem of calories, but depending on the quality of sweetness,
Glycyrrhizin has a problem that the bitterness of the first taste cannot be suppressed, or the effect is reduced by being decomposed in an aqueous solution.

[0008]

SUMMARY OF THE INVENTION In a liquid composition, a high bitterness-suppressing effect can be obtained without adversely affecting the physical properties such as viscosity and the like, and without accompanying deterioration in quality such as browning during storage. A substance to be maintained is found, and a medicine or food having a good taste with suppressed bitterness is obtained.

[0009]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on solving the above problems and found that dimethylbutyl-α-L
It has been found that the combined use of -aspartyl-L-phenylalanine methyl ester can significantly suppress bitterness without adversely affecting physical properties and the like, and completed the present invention.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION
Arginine, valine, leucine, isoleucine, methionine, histidine, ornithine, proline, lysine and other bitter amino acids, bitter peptides, quinine, caffeine, calcium ions and other minerals. Alternatively, naturally, substances containing bitter substances such as various crude drugs are also targeted. The bitter substance may be one kind or a combination of two or more kinds. The proportion of the bitter substance in the composition varies depending on the bitter substance, but is generally 0.001 to 2%.

The proportion of dimethylbutyl-α-L-aspartyl-Lphenylalanine methyl ester in the composition used in combination with these bitter substances varies depending on the type of the composition. 0.
002-0.020 mmol / 100 g. If the amount is less than 0.002 mmol / 100 g, the effect is not sufficiently recognized. If the amount is more than 0.020 mmol / 100 g, the sweetness is too strong and there is a problem in the palatability as a beverage.

The effect of the bitterness suppression method of the present invention is most recognized when the liquid is used, but the form may be any shape such as powder, granules, tablets, other solids, and pastes as long as the liquid is business liquid. .

Dimethylbutyl-α- used in combination with a bitter substance
There is no particular restriction on the timing and method of adding L-aspartyl-L-phenylalanine methyl ester.

Next, the present invention will be further described with reference to examples. Here, dimethylbutyl-α-L-aspartyl-L phenylalanine methyl ester is abbreviated as “NM” below.

[0015]

<Example 1> Dimethylbutyl-α-L-aspartyl-L was added to an amino acid solution (2% arginine solution).
After a solution containing phenylalanine methyl ester and aspartame at the following concentrations was allowed to stand at room temperature for 2 days, sensory evaluation was performed by four skilled panels to determine the equivalent concentration of bitterness. Table 1 shows the results. The equivalent concentration of bitterness is indicated by the concentration of an anhydrous caffeine aqueous solution.

[0016]

[Table 1]

<Example 2> A solution obtained by adding dimethylbutyl-α-L-aspartyl-Lphenylalanine methyl ester, glycyrrhizin, and sucrose to a 2% mixed amino acid solution (leucine, valine, isoleucine) solution at room temperature for one day The equivalent concentration of bitterness was determined by four expert panels that were left standing. Table 2 shows the results. The equivalent concentration of bitterness is indicated by the concentration of an anhydrous caffeine aqueous solution.

[0018]

[Table 2]

<Example 3> Quinine sulfate ( 0.0039g / 100)
g ), anhydrous caffeine (0.205 g / 100 g), ferrous citrate (0.
05g / 100g), calcium lactate (0.15g / 100g), thiamine hydrochloride (0.5g / 100g), dimethylbutyl-α-L
-Aspartyl-L phenylalanine methyl ester
(0.013 mmol / 100 g) and glycyrrhizin (0.472 mmol / 100 g) were added to the solution.
The equivalent concentration of bitterness was determined by name. Table 3 shows the results. still,
The equivalent concentration of bitterness is indicated by the concentration of the anhydrous caffeine aqueous solution.

[0020]

[Table 3]

Continued on the front page (51) Int.Cl. ⁶ Identification code FI A61K 31/52 A61K 31/52 33/06 33/06 38/00 37/02

Claims (2)

[Claims] 1. A bitter substance-containing composition comprising at least one bitter substance such as amino acids, peptides, quinine, caffeine, and minerals having bitter taste and dimethylbutyl-α-L-aspartyl-L-phenylalanine methyl ester. Stuff. 2. The composition containing a bitter substance according to claim 1, wherein the composition is a liquid.