TWI474842B - Modified powder and modified powder appearance and / or taste of the method - Google Patents

Description

Modified powder and method for modifying the appearance and/or taste of the powder

The present invention relates to a method of masking a taste, and more particularly to a modified powder and a method of modifying the appearance and/or taste of the powder.

According to the taste, bitterness and astringency are generally unacceptable tastes. Although these two flavors are very common in various foods, they are often found in oral or health foods, and when drugs or foods are unpleasant. The more pronounced the taste, the easier it is to be rejected by the drug user or consumer. Therefore, several techniques for masking unpleasant taste have been developed to improve the acceptance of medicines and health foods having a bitter taste or a bad smell.

Furthermore, the method of masking the taste is often to numb the taste bud of the consumer by adding a numbing agent, so as to reduce the sensitivity of the consumer to feel the unpleasant taste, and to achieve the effect of masking the taste. Although this method has to make the taste buds of the consumer unable to feel the bitter taste in a short period of time, since it is not possible to only feel the bitter taste buds, it also affects the taste of the consumer for other tastes. In addition, an ion exchange resin or a cyclodextrin or the like is used to directly adsorb or embed a bitter substance to achieve the effect of masking the taste, but the material must be dispersed or dissolved in the liquid organic solvent during the manufacturing process. In addition to the uneven dispersion of the material, the effect of masking the taste is not good, and if the use of organic solvents remains on the food or medicine, it poses a higher risk to food safety and increases the solvent recovery of the manufacturer. cost.

Another method of masking the taste is to cover the taste by melt coating. For example, in the case of Taiwan Patent Publication No. I367767 "Preparation of a coated preparation for improving bad taste" or the publication No. 503114 "Sizing agent and its preparation method", it is formed by melting an oily substance or a waxy substance in a molten state. The resulting viscosity is thermally melt coated, but this method is only applicable to non-hydrophilic substances. In addition, the method of masking the taste is only capable of coating a substance having a large particle size, such as the Taiwan Patent Application No. 099139510 "shading the Chinese medicine flavor pellet and its preparation method", and the powdery substance is too small to be directly Covering the outer layer of the taste, re-granulation is carried out by mixing a substance such as a sweetener to mask the bad taste of the powdery substance in the mouth. For example, Taiwan Patent Application No. 96139925 "Blocking oral solid composition" However, the particle size of the obtained composition has increased, which increases the difficulty for the oral administration of the consumer.

As can be seen from the above, the contents of the conventional technology are all required to be carried out through different chemical substances to improve the risk of food or drug safety, and it is not possible to directly cover the taste of the powdery substance, thereby limiting the range in which it can be used. Therefore, the development of a taste masking method which only requires the use of natural materials and is directly used for powdery substances is an important subject in the current food and pharmaceutical industry.

Accordingly, it is a primary object of the present invention to provide a method of modifying the appearance and/or taste of a powder comprising the steps of: (a) taking a powder; (b) taking a coating and uniformly mixing the powder. And adhering to the surface of the powder, wherein the coating is a sugar; (c) the coating gradually forms a film on the surface of the powder by a hydration reaction under a predetermined temperature and humidity environment. ; (d) drying to fix the film to the surface of the powder; (e) obtaining a modified powder.

among them:

The surface of the powder of the step a has water molecules, and specifically, the powder particles have water molecules on the surface thereof by placing the particles in a water bath.

The coating of the step b is selected from the group consisting of starch, a starch derivative and a composition containing the above ingredients, specifically, the coating is obtained as maltodextrin, or as a powdered sugar, or as a malt. The composition of the dextrin and the edible gum in a predetermined ratio, wherein the content of the edible gum in the composition is not more than 35%.

The powder in the step a is prepared from food, a food component or a medicinal material, such as glucose, berberine, etc., and the particle size of the powder is between 30 and 800 μm.

The coating material of the step b has a particle diameter of from 1 to 80 μm, and preferably has a particle diameter of from 1 to 15 μm.

The predetermined temperature in the step c is 45 to 150 ° C, and the predetermined temperature is preferably 60 to 100 ° C; and the predetermined humidity is 90 to 100%.

The method for modifying the appearance and/or taste of the powder in the present invention may further comprise a step d1 between the step d and the step e, and repeating the step b to repeat the step b. Go to step d at least once. When the step b is repeated, the coating used is different from the coating used for the first time.

The method for modifying the appearance and/or taste of a powder according to the present invention, wherein a pure natural material is formed into a film and coated on the outer layer of the powder to be modified to delay or block the dissolution of the powder in the solution. Bitterness, taste modification, color adjustment, and preservation efficacy. In other words, the modified powder obtained by the method of modifying the appearance and/or taste of the powder of the present invention can improve the color, aroma, taste and preservability of the original powder, and can be more consumed by consumers or consumers. Accepted by the people.

(10) (10') ‧‧‧Methods for modifying the appearance and/or taste of powders

(20) ‧‧‧Coptis powder

(30) ‧ ‧ water molecules

(40)‧‧‧ Starch

(50) ‧‧‧film

(60)‧‧‧Modified berberine powder

The first figure is a flow chart of a first preferred embodiment of the present invention.

The second drawing is a schematic view of a first preferred embodiment of the present invention.

The third figure is a flow chart of a fifth preferred embodiment of the present invention.

The fourth picture is the uncoated berberine powder.

Figure 5A shows the uncoated berberine powder by electron microscopy.

The fifth figure B to D shows the process of coating the coptis powder with starch by electron microscopy.

Figure 5 is a result of electron microscopy showing that the surface of the berberine powder has been coated with a starch film.

The sixth figure shows the cut surface of the berberine powder having a starch film on the surface by an electron microscope.

The seventh figure shows the release ratio of berberine in one minute from the berberine powder with different amounts of starch film.

The eighth figure is the glucose release ratio of glucose granules with different amounts of starch film in one minute.

The ninth picture shows the berberine powder coated on the surface by maltodextrin.

The tenth figure A is the result of observation of the berberine powder having a particle diameter of about 55 μm by electron microscopy before coating.

Figure 10B shows the results of observation by electron microscopy of berberine powder with a particle size of about 130 μm before coating.

Figure 10C shows the results of observation by electron microscopy of berberine powder with a particle size of about 430 μm before coating.

Fig. D is the result of electron microscopy showing that the berberine powder having a particle size of about 55 μm is coated with maltodextrin.

Fig. E is the result of electron microscopy showing that the berberine powder having a particle size of about 130 μm is coated with maltodextrin.

Fig. F is the result of electron microscopy showing that the berberine powder having a particle size of about 430 μm is coated with maltodextrin.

The eleventh figure shows the release ratio of berberine in one minute from the Coptidis powder with different amounts of maltodextrin film.

Fig. 12A shows the coptis powder coated with no sugar powder by an electron microscope.

Fig. 12B shows the results of forming a film on the surface of the berberine powder by means of an electron microscope.

The method for modifying the appearance and/or taste of a powder of the present invention comprises: forming a film on the surface of a powdery substance by hydrating a coating to cover the original powdery substance. A pleasant taste, a bad smell or a bad appearance, or used to increase the preservation of the powdery substance.

Among them, the so-called powdery substance in the present invention is derived from commonly used foodstuffs, food components or Chinese herbal medicines such as glucose, berberine or a bitter-smelling herbal medicine.

The starch in the present invention has a molecular formula of (C ₆ H ₁₀ O ₅ ) _n and contains both amylopectin and amylose, and the basic chain of the two components is a glucose residual group.

The starch derivative in the present invention comprises a product obtained by hydrolyzing a modified starch or starch by an enzyme, such as maltodextrin.

The so-called edible gum in the present invention can be obtained from plants, animals or microorganisms, such as agar, gum arabic, karaya gum, Guanhua bean gum, tara gum, locust bean gum, glutinous rice gum, pectin, seaweed gum. , carrageenan, fish gelatin, gelatin, dried apple, corn candy, yam, gelland and so on.

The term "hydration reaction" as used in the present invention means that water molecules enter the molecules of the coating to form a film by rejoining each of the molecules of the coating by hydrogen bonding.

The term "modified" in the present invention includes delaying or blocking the release effect or dissolution rate of the powdery substance, changing the original color, brightness, gloss and the like of the powdery substance, improving or changing the original odor of the powdery substance, and increasing Preservation of powdered materials.

The above description of the terms in the present invention is merely illustrative and is not intended to limit the scope of the description of the invention and the scope of the claims.

For further explanation, several preferred embodiments of the invention are set forth below and described in conjunction with the drawings.

Referring to the first and second figures, the method (10) for modifying the appearance and/or taste of a powder disclosed in the first preferred embodiment of the present invention comprises the following steps:

Step 101: Take a certain amount of berberine powder (20), which is placed in a water bath to make the surface of each coptis powder (20) covered with water molecules (30), showing a slightly moist state.

Step 102: taking a certain amount of starch (40) and each of the berberine powder particles (20) The starch is uniformly mixed to adhere the surface of each of the copets (40).

Step 103: The starch (40) is gradually gelatinized at a predetermined temperature and humidity to form a film (50) on the surface of each of the coprin powder particles (20).

Step 104: Drying with hot air to shape the film (50) on the surface of the coptis powder (20).

Step 105: A modified berberine powder (60) is obtained.

among them:

The particle size of the berberine powder in the step 101 is between 30 and 800 μm.

The particle size of the starch in step 102 is between 1 and 80 μm, preferably 1 to 15 μm.

The predetermined temperature of step 104 is about 45 to 150 ° C, preferably 60 to 100 ° C, and the predetermined humidity is 90 to 100%.

It should be noted that the gelatinization reaction is a kind of hydration reaction. When the starch is in a water-rich environment, the temperature rises above the gelatinization temperature, and the hydrogen bond between the starch molecules is destroyed, so that the water molecules can enter the starch. The molecules are hydrated to gelatinize the starch, and the starch molecules are rejoined by hydrogen bonds. After the subsequent drying is completed, a compact film is formed.

By the method of modifying the appearance and/or taste of the powder according to the first preferred embodiment of the present invention, the water molecules are used as a binder between the coptis powder and the starch, so that the surface of the coptis powder is evenly covered with starch, and the temperature is transmitted through the temperature. The wet regulation causes the starch to be gelatinized to form a film which is completely coated on the surface of the berberine powder to delay the dissolution of the coptis powder in the solution.

Modified powder appearance and/or taste of the second preferred embodiment of the present invention The method has the same steps as the first preferred embodiment of the present invention, except that the starch is changed to maltodextrin, and since the maltodextrin is a low-grade hydrolysis product of starch, the molecular structure is more than the starch molecule. Loose, the number of hydrogen bonds is also less than that of starch molecules, so the hydrogen bonds between the molecules are not destroyed by high temperature, so the predetermined temperature can be set to medium and low temperature, and the maltodextrin molecules are re-hydrogenated by hydration reaction. Interconnected to form an aggregate network, achieving the same effect as the first preferred embodiment of the present invention.

The method for modifying the appearance and/or taste of a powder disclosed in the third preferred embodiment of the present invention is substantially the same as the second preferred embodiment of the present invention, except that the coating is made of malt paste. The composition of the fine and edible gum is mixed according to a predetermined ratio, wherein the content of the edible gum in the composition is not more than 35%, and the same effect as the second preferred embodiment of the present invention is achieved.

The method for modifying the appearance and/or taste of a powder disclosed in the fourth preferred embodiment of the present invention is substantially the same as the first preferred embodiment of the present invention, except that the coating is a powdered sugar and can be achieved. The same effect as the first preferred embodiment of the present invention.

Referring to the third figure, a method (10') for modifying the appearance and/or taste of a powder disclosed in a fifth preferred embodiment of the present invention comprises the following steps:

Step 501: taking a certain amount of berberine powder, which is placed in a water bath to make the surface of each coptis powder full of water molecules, showing a slightly moist state.

Step 502: uniformly mixing a certain amount of the coating with each of the coptis powders, and attaching the starch to the surface of each coptis powder, wherein the coating is a saccharide and is obtained by starch or starch. Or a composition comprising the above ingredients.

Step 503: causing the coating to be reversed by hydration under a predetermined temperature and humidity. A film is formed on the surface of each of the coptis powders.

Step 504: drying with hot air to shape the film on the surface of the coptis powder.

Step 505: Repeat step 502 to step 504 for the product obtained in step 504 at least once.

Step 506: A modified coptis powder is obtained.

The method for modifying the appearance and/or taste of the powder by the fifth preferred embodiment of the present invention can increase the amount of the film on the surface of the coptis, in addition to the same effects as the above preferred embodiments. It is used to enhance the dissolution rate of the powder to be coated and the protective effect of the film on the particles to be coated. In addition, the method disclosed in the present invention can selectively repeat the number of steps 502 to 504 according to requirements, not only increasing the number of films, but also selecting the type of the coating used in the previous step by repeating step 502. To achieve the purpose of adjusting the color, fragrance and taste of the powder.

In the following, the effects achieved by the present invention are further verified by a number of examples and their schemas and data.

Example 1: Preparation of starch-modified berberine powder

Take 200 grams of berberine powder with a particle size of about 55-500 μm, as shown in the fourth figure. The coptis powder was placed in a water bath, the surface of the coptis powder was covered with water molecules and slightly moistened, and hot air of about 85 ° C was injected, and stirring was continued without interruption. Then, about 10 grams of starch having a particle diameter of 1 to 10 μm is added, and the starch is rapidly and uniformly mixed with the coptis powder to adhere the starch to each of the coptis powder particles. Continuously injecting hot air, maintaining the temperature at 85 ° C, and making the humidity 90-95%, in order to make the starch system gelatinization reaction, each of the starch molecules is tight The ground connection forms a film on the surface of each of the berberine powder particles, and at the same time, the hot air is also prevented from having excessive water molecules on the surface of each of the coptis. Repeat the above steps of heating, humidity control, drying, etc. until the coptis powder is completely covered by the two-layer film formed by the starch, and then sufficiently dried by hot air at about 85 ° C to obtain a starch modified The berberine powder.

The preparation process of the above-mentioned starch-modified berberine powder is observed by an electron microscope, and the results are as shown in FIG. 5A to FIG. E, wherein the fifth figure A is an uncoated berberine powder, and the fifth figure B is The D system is used to express the process of starch coating the coptis powder. The fifth figure E shows that the starch has been coated on the surface of the berberine powder. The cut surface of the starch-modified berberine powder was observed by an electron microscope as shown in the sixth graph. It can be seen from the fifth and sixth figures that the starch can form a stable coating on the surface of the berberine powder.

Example 2: Berberine release test

Since the residence time of the food in the mouth is about 0.5 to 1 minute, that is, the time when the taste can be felt is within 1 minute. Therefore, in this example, the coptis powder containing different amounts of starch film is prepared by the method disclosed in Example 1. The berberine is used as an indicator component of the taste substance, soaked in distilled water to detect the release efficiency of the berberine powder in the solution, to prove that the starch film has the barrier and delay the release of the taste component.

In detail, the coptis powder having a starch film, a two-layer starch film and a three-layer starch film prepared by the method of Example 1 each contains 33.106 mg of berberine, respectively, and is immersed in 37 Centrifuge in 100 ml of °C and keep stirring. Another coptis powder which was not coated with any starch was used as a control group. The aqueous solution of Coptis was taken at 2, 30, and 60 seconds, respectively, and the quantitative analysis of berberine was performed by high performance liquid chromatography (HPLC). The high performance liquid chromatography was eluted at a flow rate of 1 mL/min. The mobile phase was respectively solvent A consisting of 25 mM, sodium dihydrogen phosphate (NaH ₂ PO ₄ ) having a pH of 2.5, and solvent B consisting of acetonitrile. In the meantime, it was monitored at 254 nm. The gradient analysis conditions were as follows: solvent A: solvent B ratio of 70:30 (v/v) as the initial extraction ratio, and pulled to 100% solvent B in a linear gradient within 15 minutes. The ratio of solvent A/solvent B was then pulled back to 70:30 (v/v) over 10 minutes with a residence time of about 7.1 to 7.3 minutes and an injection volume of 20 μL. Finally, the measured wave front area is converted into the concentration content of berberine in each of the coptis powders according to the standard curve. The results are shown in Tables 1 and 7 below. Furthermore, the average release rate of berberine in each of the aqueous solution of the Coptidis powder having different amounts of starch film and the uncoated P. chinensis powder in one minute was further calculated, and the results are shown in Table 2 below.

From the results of Table 1, Table 2 and Figure 7, it can be seen that the uncoated berberine powder measured 47.73 mg of berberine at 2 seconds, and the dissolution rate was 14.42%. At 30 seconds, berberine was concentrated. The rapid increase, the measured berberine was 261.15 mg, the dissolution rate was 78.88%, and at 60 seconds, it was nearly completely dissolved, releasing 295.35 mg of berberine, the dissolution rate was 89.21%, overall, The average release rate of berberine was 4.92 mg per second; and the berberine gram counts of berberine powder coated with a starch film at 2, 30 and 60 seconds were 7.25, 46.00 and 86.26 mg, respectively, and soaked. After one minute, the dissolution rate is no more than 30%, the average release rate of berberine is 1.44 mg per second; and the berberine gram of the berberine powder coated with the two-layer starch film at 2 seconds, 30 seconds, and 60 seconds The numbers were 1.41, 37.45 and 54.11 mg, respectively, and the dissolution rates were 0.42%, 11.31%, and 16.35%, respectively. The average release rate of berberine was 0.90 mg per second in one minute; the berberine powder coated with three layers of starch film was The concentration of berberine measured at 2 seconds was 0.54 mg, the dissolution rate was 0.16%, and the berberine grams measured at 30 seconds and 60 seconds were 8.55 and 21.43 mg, respectively, and the dissolution rates were 2.58% and 6.47%, respectively. , the average release rate of berberine in one minute is 0.36 milliseconds per second. Gram.

From the above results, it can be seen that compared with the uncoated berberine powder, the berberine gram count of the berberine powder having the starch film at each time point is significantly reduced, indicating that the starch film can effectively block and delay the berberine. It is released in an aqueous solution to achieve the purpose of taste modification. Furthermore, by increasing the amount of starch film, the dissolution rate of berberine can be enhanced, such as the berberine concentration released by the two-layer starch film in 30 seconds is 10.89% higher than that at 2 seconds, and has three layers. The concentration of berberine released from the starch film of Coptis chinensis in 30 seconds was only 2.42% higher than that at 2 seconds.

Example 3: Glucose release test

In the present example, a glucose powder having a starch film, a glucose powder having a two-layer starch film, and a three-layer starch thinner are separately prepared as in the first embodiment. Membrane glucose powder.

Each of the glucose powder particles coated with a different amount of starch film and the uncoated glucose powder particles each containing 311.02 mg of glucose. Each glucose system was subjected to a glucose release test according to the procedure of Example 2, and the glucose assay was rapidly analyzed by a glucose assay kit (Glucose GOD-PAP kit, manufactured by Fortress Diagnostics Co., Ltd.), and the results are shown in FIG. 8 and Table 3. . Further, the average release rate of glucose in each of the glucose granules having different amounts of the starch film and the uncoated starch film in one minute was further calculated, and the results are shown in Table 4 below.

From the results of Table 3, Table 4 and Figure 8, it can be seen that the uncoated glucose powder measured 8.28 mg of glucose at 2 seconds, and the dissolution rate was 2.66%. At 30 seconds, the glucose concentration rapidly increased. The measured amount was 82.44 mg, the dissolution rate was 26.50%, and it was measured at 60 seconds. 184.68 mg of glucose, the dissolution rate was 59.37%. Overall, the average release rate of glucose was 3.08 mg per second; and the glucose powder coated with a starch protective film was measured at 2 seconds, 30 seconds and 60 seconds. The grams of glucose were 6.55, 69.52 and 143.93 mg, respectively, and the average release rate of glucose was 2.40 mg per second. The glucose powder with a two-layer protective film measured 2.38 mg of glucose at 2 seconds. The rate was 0.77%, 38.93 mg of glucose was measured at 30 seconds, the dissolution rate was 12.51%, the glucose measured at 60 seconds was 97.38 mg, the dissolution rate was 31.30%, and the average release rate of glucose was delayed to 1.62 per second. The glucose measured by the three-layer protective film at 2 seconds, 30 seconds, and 60 seconds was 1.07, 27.62, and 70.71 mg, respectively, and the dissolution rates were 0.34%, 8.88%, and 22.73%, respectively. The average release rate is 1.18 mg per second.

From the above results, it can be seen that compared with the uncoated glucose powder particles, the glucose granules having the starch film have a significant decrease in the number of grams of glucose measured at each time point, such as glucose powder compared to the uncoated starch film. The glucose dissolution rate measured by the pellet at 60 seconds was 59.37%, and the dissolution rate of the glucose powder coated with the three-layer starch film at 60 seconds was significantly reduced to 22.73%, indicating that the starch film can effectively block and delay. Glucose is released in an aqueous solution for the purpose of taste modification. Furthermore, by increasing the amount of starch film, the dissolution rate of glucose can be enhanced. For example, the glucose powder having a two-layer starch film can increase the glucose concentration in 31 seconds by 11.74% compared with 2 seconds, and has a three-layer starch film. The glucose concentration released by the glucose powder in 30 seconds was only increased by 8.54% compared with 2 seconds.

Example 4: Preparation of granules modified with maltodextrin

Take 200 grams of berberine powder with a particle size of about 55~500μm. The coptis powder is placed in a water bath, the surface of the coptis powder is covered with water molecules, and a hot air of 85 ° C is injected. Further adding about 10 grams of maltodextrin having a particle diameter of 1 to 10 μm, and continuously stirring, so that the maltodextrin and the coptis powder are rapidly and uniformly mixed, so that the maltodextrin is used for Moisture, adhered to each of the coptis powder particles, and the maltodextrin molecules are connected to each other to gradually form a film, and simultaneously dried to fix the film on the surface of the berberine powder particles, avoiding again the coptis powder The surface forms too many water droplets. Repeat the above steps of heating, humidity control, drying, etc. until the coptis powder is completely covered by the two-layer film formed by maltodextrin, and then fully dried by hot air at 85 ° C to obtain a Maltodextrin-modified berberine powder, as shown in Figure IX.

The process of modifying the berberine powder of different particle sizes by maltodextrin was observed by electron microscopy, as shown in the tenth figure A to G, wherein the tenth figure A to C respectively showed the coptis powder of different particle diameters, Ten figures D to F show that maltodextrin has been coated on the surface of berberine powder with different particle sizes. From the results of the tenth graph, it is shown that the malt paste can form a stable coating layer on the surface of the coptis powder of different particle diameters accurately.

Example 5: Berberine release test of berberine powder modified by maltodextrin

The coptis powder having a layer of maltodextrin film, a two-layer maltodextrin film and a three-layer maltodextrin film was prepared by the method of Example 4, and the coptis powder which was not coated with maltodextrin was taken. The granules, as described in Example 2, were each immersed in distilled water for the berberine release test, and the results are shown in Tables 5 and 11 below. Furthermore, the average release rate of berberine in each of the aqueous solution of the Coptidis powder having different amounts of maltodextrin film and the uncoated maltodextrin film in one minute was calculated, and the results are shown in Table 6 below. Show.

Table 5: The content of berberine dissolved in berberine powder at different time points (mg/100mL)

From the results of Table 5, Table 6 and Figure 11, it can be seen that the uncoated berberine powder measured 47.73 mg of berberine at 2 seconds, and the dissolution rate was 14.42%. At 30 seconds, the concentration of berberine was rapid. Increased, the measured berberine was 261.15 mg, the dissolution rate was 78.88%, and at 60 seconds, it was nearly completely dissolved, releasing 295.35 mg of berberine, the dissolution rate was 89.21%. Overall, berberine The average release rate was 4.92 mg per second; and the berberine grams measured in 2, 30 and 60 seconds coated with a layer of maltodextrin film were 20.35, 72.51 and 128.14 mg, respectively. The average release rate was 2.14 mg per second; the berberine grams measured in 2, 30 and 60 seconds of the coptis powder coated with the two-layer maltodextrin film were 13.64, 44.16 and 74.68 mg, respectively. The dissolution rates were 4.12%, 13.34%, and 22.56%, respectively. The average release rate of berberine was 1.24 mg per second in one minute. The coptis powder coated with the three-layer maltodextrin film was measured at 2 seconds. The concentration of berberine was 6.93 mg, the dissolution rate was 2.09%, and then measured at 30 seconds and 60 seconds, respectively. The berberine grams are 21.21 and 47.84 mg, respectively. At 6.41% and 14.45%, the average release rate of berberine was 0.80 mg per second in one minute.

From the above results, it can be seen that compared with the uncoated berberine powder, the berberine gram count of the berberine powder having the maltodextrin film at each time point is significantly reduced, indicating that the maltodextrin film can indeed Effectively block and delay the release of berberine in aqueous solution for the purpose of taste modification. Furthermore, by increasing the amount of maltodextrin film, the dissolution rate of berberine can be enhanced. For example, the berberine concentration released by the copper powder having the two-layer maltodextrin film is increased by 9.22 in 2 seconds. %, and the berberine concentration released by the three-layer maltodextrin film in 30 seconds was only 4.32% higher than that at 2 seconds.

Example 6: Coptis powder modified by powdered sugar

According to the method of Example 1, the preparation of the Coptidis powder coated with the film formed by the powdered sugar is carried out, and the preparation process thereof is observed by an electron microscope, as shown in FIG. 12A and B, wherein the twelfth image The A system is before coating, and the twelfth image B is for completion coating. From the results of the twelfth figure, it is shown that the sugar powder system can form a stable coating layer on the surface of the berberine powder to achieve the effect of modifying the coptis powder.

Accordingly, the method for modifying the appearance and/or taste of a powder by the present invention is such that the powdery substance can form a protective layer on the surface of the natural coating, since no chemical additives are required. It can ensure the safety of the food to the human body, and effectively mask the bad color, taste and appearance of the powdery substance, achieve the effect of modifying the powdery substance, and can improve the preservation of the powdery substance.

The above is only a detailed description of the present invention by way of a preferred example, and any simple modifications or variations made to the embodiments are intended to be the subject of the patent application.

(10) ‧‧‧Methods for modifying the appearance and/or taste of powders

(20) ‧‧‧Coptis powder

(30) ‧ ‧ water molecules

(40)‧‧‧ Starch

(50) ‧‧‧film

(60)‧‧‧Modified berberine powder

Claims (16)

A method for modifying the appearance and/or taste of a powder comprises the steps of: step a: taking a powder; step b: taking a coating, uniformly mixing with the powder, and attaching to the surface of the powder, wherein The coating is a saccharide; step c: the coating gradually forms a film on the surface of the granule by a hydration reaction under a predetermined temperature and humidity; step d: drying, the film is made Fixed to the surface of the powder; step e: obtaining a modified powder. A method of decorating the appearance and/or taste of a powder according to the first aspect of the invention, wherein the surface of the powder of the step a has water molecules. A method of modifying the appearance and/or taste of a powder according to the scope of claim 2, wherein the powder of the step a is placed in a water bath. A method of modifying the appearance and/or taste of a powder according to the first aspect of the invention, wherein the coating of the step b is selected from the group consisting of starch, a starch derivative and a composition comprising the above ingredients. A method of modifying the appearance and/or taste of a powder according to claim 4, wherein the coating is maltodextrin. A method for modifying the appearance and/or taste of a powder according to the fourth aspect of the invention, wherein the coating is a composition obtained by mixing maltodextrin and edible gum in a predetermined ratio. A method of modifying the appearance and/or taste of a powder as described in claim 6 of the scope of the patent application, The proportion of the edible gum in the composition is not more than 35%. A method of modifying the appearance and/or taste of a powder according to the first aspect of the invention, wherein the coating is a powdered sugar. A method of modifying the appearance and/or taste of a powder according to the first, second, third, fourth, sixth, seventh or eighth aspect of the patent application, wherein the particle size of the powder is from 30 to 800 μm. A method of modifying the appearance and/or taste of a powder according to the first, second, third, fourth, sixth, seventh or eighth aspect of the patent application, wherein the particle size of the coating is from 1 to 80 μm. A method for modifying the appearance and/or taste of a powder according to claim 10, wherein the coating has a particle diameter of from 1 to 15 μm. A method of modifying the appearance and/or taste of a powder as described in claim 1, 2, 3, 4, 6, 7, or 8, wherein the predetermined temperature in step c is 45 to 150 °C. The method for modifying the appearance and/or taste of a powder according to claim 12, wherein the predetermined temperature of the step c is 60 to 100 °C. The method of modifying the appearance and/or taste of a powder according to the first, second, third, fourth, sixth, seventh or eighth aspect of the patent application, wherein the predetermined humidity in the step c is 90 to 100% . The method for modifying the appearance and/or taste of a powder according to the first, second, third, fourth, sixth, seventh or eighth aspect of the patent application, further comprising a step d1 between the step d and the step e, Step b to step d are repeated at least once in the step d. A method of modifying the appearance and/or taste of a powder according to claim 15 wherein, in the repetition of step b, the coating used is different from the coating used in the first time.