JPH08256695A - Granule for low-caloric tablet confectionery, its production and tablet confectionery using the same granule - Google Patents

Abstract

PURPOSE: To obtain a granule, capable of providing a low-caloric tablet confectionery utilizing erythritol without causing capping, etc., and improved in the flavor peculiar to the erythritol by using a mixture of the erythritol with a saccharified reducing starch as a raw material. CONSTITUTION: This granule is a kneaded material obtained by using (A) erythritol (preferably having 800-10μm grain size) and (B) a saccharified reducing starch (preferably a thick malt syrup of reducing maltose) as main raw materials, as necessary, adding (C) a sugar (a sugar alcohol), etc., thereto and kneading the ingredients. The moisture content thereof is regulated to 0.2-2%. The granule is prepared by mixing the ingredients (A) with (B) and, as necessary, (C), etc., kneading the ingredients in a kneader, etc., then granulating the kneaded mixture preferably according to an extrusion granulating method and subsequently drying the produced granule. Furthermore, the content of the ingredient (A) in the granule solid matter is preferably 40-95wt.%. The granule is preferably mixed with a powdery reducing palatinose and the resultant mixture is preferably tableted in order to afford a low-caloric tablet confectionery by using the granule.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a granule having physical properties suitable for producing a low-calorie tablet confection and a tablet confection using the same.

[0002]

2. Description of the Related Art Recently, the problem of obesity has newly occurred along with overnutrition or overfeeding. Therefore, as a means for maintaining health, various diets such as low-salt, low-calorie or low-fat diet have been created, and the products have been found in the market. Erythritol has been known to be a sweetener that is hard to be digested and has low calories, and is suitable as a raw material for low-calorie foods, but it has an astringent taste, and has strong crystallinity and low hygroscopicity. For this reason, there is no precedent that erythritol was used as a main raw material for tablet confections without binding and without a suitable binder.

[0003]

As described above, erythritol has a poor binding property, and therefore granules obtained by granulating only with erythritol tend to collapse, and if they are naturally dried for a while, they will fall apart. Will end up. Therefore, even if a conventional binder such as gelatin, gum arabic, or starch syrup is added to this to make granules and tableting,
For unknown reasons, the confectionery causes capping (breaking into layers). The same thing cannot be obtained. I tried to use sorbitol as a binder in the trial, but it still failed to achieve the purpose because of capping. Even if a large amount of a binder is used to prevent capping, blocking (mixing of the entire mixture, hereinafter the same) occurs between the mixtures or the particles during granulation or drying. The granules cannot be dried, or the granules adhere to the punch at the time of tableting, and the tableting cannot be performed thereafter.

[0004]

Means for Solving the Problems The inventors of the present invention intend to develop a low-calorie tablet confectionery using such erythritol, and by specifying the means for producing granules therefor, the composition and properties of the granules, The present invention has been completed, and at the same time, efforts were made to improve the unique flavor of erythritol. The details of the present invention will be described below.

As erythritol, commercially available fine powder is used. The particle size is preferably about 800 to 10 μm. The amount used is preferably 40 to 95% by weight based on the solid content of the granules. Hereinafter, unless otherwise specified, the solid raw material will be in the form of fine powder.

The reduced starch saccharified product is obtained by reducing sugar in the starch saccharified product, and includes reduced maltose starch syrup and reduced starch syrup. Of these, reduced maltose syrup is particularly preferred for the present invention. The reduced maltose syrup is commercially available in liquid form and powder form, and its main component is maltitol, and any of them can be preferably used in the present invention. The powdered reduced maltose syrup having a particle size of 1000 to 10 μm is used. The reduced maltose syrup contains 70 to 80% or more of maltitol. Various types of reduced starch syrup are also commercially available, and any of them can be advantageously used in the present invention.

Optionally used is sugar.
Sugar is nothing special. For example, glucose, fructose,
Sucrose, lactose, maltose, oligosaccharides, starch syrup, polydextrose, palatinose and the like can be counted.

Sugar alcohols are also not exceptional.
The reduced starch saccharified product, which is the main component of the present invention, is of course one kind of sugar alcohol, but other examples include sorbitol, reduced fructose, reduced lactose, reduced polydextrose, reduced palatinose and the like. All of these have low calories.

[0009] In addition, various flavoring agents, nutritional enhancers, pigments, fragrances, etc. can be arbitrarily mixed in to have the usual properties as a tablet confection. As the flavoring agent, usual oils and fats, nuts, sweeteners, acidulants, dairy products, fruit products, coffee, etc. are counted, and in addition, a lubricant is optionally used to improve the processing characteristics as a tablet confectionery. Of course, you can do that. As the lubricant, various emulsifiers are usually used, and for example, glycerin fatty acid ester, sorbitan acid fatty acid ester, sucrose fatty acid ester and the like are commonly used.

The reduced palatinose can be obtained as a commercial product, but in the present invention, it is pulverized to have a particle size of 2000 to 10 μm, preferably 1000 to 20 μm.

The kneading is carried out by a usual means. Any means or device can be used as long as it can knead and homogenize the mixture, for example a so-called kneader is satisfactorily used for this purpose. A device that can be heated is convenient.

Granulation is by extrusion granulation. That is, the kneaded composition for granules is pressure-fed or pressed toward the outlet having pores or the outlet having a mesh structure. Extruder granulators are commercially available for this purpose.

The obtained granules are dried by a conventional method. For example, any means of atmospheric pressure heat drying, hot air drying, and reduced pressure drying may be used, but the water content after drying is adjusted to 0.2 to 2%. The water content may be determined to be a suitable value within the above range depending on the difference in granule composition. This drying is one of the features of the present invention.

The production of the granules of the present invention is as follows. Erythritol and reduced starch saccharified product are appropriately mixed and mixed, and in some cases, various sugars, sugar alcohols, flavoring agents and the like are added and kneaded. You may heat a little to facilitate the kneading.

The kneaded and kneaded product is put into, for example, an extrusion granulator and extruded through an outlet. Cooling the kneaded product before entering the extrusion granulator or the extrusion granulator itself to prevent deterioration of the quality of the granulation composition due to heat generated during the granulation process, or to facilitate the granulation work・ It is possible to make sure.

The product of the present invention can be obtained by appropriately drying it to a product having a desired water content value. In order to produce a tablet confection using the product, only the granules of the present invention or a powder raw material is added thereto. By supplying things to a tablet machine and tableting.
Granules are usually used in the whole tablet confectionery medium to large size of about 60 to 100%, but the amount to be used may be appropriately determined according to the properties of the target tablet confectionery.

For the purpose of the present application, the above-mentioned powder raw material has a low calorie content and does not reduce or improves the tableting property and disintegration property. For example, a mixture of the various sugar alcohols described above and a flavor raw material is suitable. In particular, among the sugar alcohols, the use of reduced palatinose is very useful for improving the flavor of tablet confections.

As the compounding examples for the granules of the present invention, combinations of various raw materials, for example, the following may be considered.・ Erythritol, reduced maltose syrup ・ Erythritol, reduced maltose syrup, reduced starch syrup ・ Erythritol, reduced maltose starch syrup, reduced starch syrup, reduced palatinose, erythritol, reduced maltose starch syrup, reduced starch syrup, reduced starch syrup, reduced starch syrup, reduced starch syrup, reduced starch syrup Lactose, reduced fructose, sorbitol, reduced palatinose, reduced polydextrose

[0019]

[Function] It is important in the production of granules that the granules themselves have good moldability, but they are suitable for tableting machines, that is, they do not cause capping, do not cause blocking, or stick to the punch of a tableting machine. It means not. When erythritol is used, the present invention is provided in order to achieve these objects. From the viewpoint, various raw materials have the following effects.

If more than 95 parts of erythritol is used, capping occurs during tableting. This is probably because the binding strength is insufficient. Particularly, when a flavoring agent having no binding property is used at a level of about 10 to 20% of the whole, erythritol causes capping unless the amount is further reduced below 95 parts. For example, about 70 parts or less will be used.

If the amount of reduced maltose syrup is too small, it causes capping because of insufficient binding force, and if it is too large, it causes blocking. The limit amount is not necessarily constant, and varies depending on the amounts of erythritol and other raw materials, granules, water content in the granule composition, and the like.

Of course, the granules of the present invention can be tabletted as they are, and can be made into tablet confections having a sufficient flavor and physical properties. Further, up to about 40% of the granules of the present invention can be sugar alcohol or flavor. It is possible to mix the powder of the agent, and it is possible to prepare a material that neither causes blocking nor capping.

[0023]

【Example】

(Example 1) 80 parts of erythritol, 15 parts of powdered reduced maltose syrup and 5 parts of liquid reduced maltose syrup were mixed with a mixer until uniform, and granulated with a cylinder extrusion granulator to give a water content of 0.5%. Was fluidized bed dried. The dried granules (65 parts), reduced palatinose (32 parts), emulsifier (2 parts) and mint-type flavor (1 part) were mixed until uniform and tableted. This product did not cause blocking or the like during mixing. Also, the granules retained their shape after drying. A slight capping tendency was observed during tableting, but tableting was possible.
However, it became a tablet confectionery that was somewhat brittle in terms of hardness. The taste was cool, mellow and had no pungent taste.

(Example 2) 62 parts of erythritol, 28 parts of powdered reduced maltose syrup and 10 parts of liquid reduced maltose syrup were mixed with a mixer until uniform and granulated with a cylinder extrusion granulator to give a water content of 0.5. Fluidized bed drying was carried out until the amount reached. 90 parts of the dried granules, 7 parts of reduced palatinose, 2 parts of an emulsifier and 1 part of a mint-based flavor were mixed and compressed into tablets. No blocking or the like occurred during mixing. Also, the granules retained their shape after drying. This was different from that of Example 1, and capping was not observed at all during tableting. Moreover, the hardness of the tablet was also moderate. It had a cool sensation, a mild sweetness, no pungent taste, and a refreshing aftertaste.

(Example 3) 85 parts of erythritol, 4 parts of powdered reduced maltose starch syrup, 6 parts of liquid reduced maltose starch syrup and 5 parts of vitamin C were mixed in a mixer until uniform, and granulated by a cylindrical extrusion granulator, Fluidized bed drying was performed until the water content was 0.8%. The dried granules (60 parts), reduced palatinose (35 parts), emulsifier (2 parts) and lemon flavor (3 parts) were mixed until uniform and tableted. The physical properties and flavor of the granules and tableting product were the same as in Example 1.

(Example 4) 68 parts of erythritol, 9 parts of powdered reduced maltose syrup, 6 parts of liquid reduced maltose syrup and 17 parts of vitamin C were mixed in a mixer until uniform, and granulated by a cylinder extrusion granulator, Fluidized bed drying was performed until the water content was 0.8%. 80 parts of the dried granules, 16 parts of reduced palatinose, 2 parts of emulsifier and 2 parts of lemon flavor were mixed until uniform and tableted. The physical properties and flavor of the granules and tablets of this product were the same as in Example 2.

(Example 5) 70 parts of erythritol, 15 parts of powdered reduced maltose syrup and 15 parts of liquid reduced maltose syrup were mixed with a mixer until uniform and granulated with a cylinder extrusion granulator to give a water content of 0.5. Fluidized bed drying was carried out until the amount reached. The dried granules (65 parts), reduced palatinose (33 parts) and emulsifier (2 parts) were mixed until uniform and tableted. The physical properties and flavor of the granules and tablets of this product were the same as in Example 2.

(Example 6) 70 parts of erythritol, 15 parts of powdered reduced maltose starch syrup, 7 parts of liquid reduced starch syrup and 8 parts of reduced polydextrose were mixed in a mixer until uniform,
The mixture was granulated by a cylinder extrusion granulator and dried in a fluidized bed until the water content became 0.5%. The dried granules (75 parts), powdered reduced maltose syrup (23 parts) and emulsifier (2 parts) were mixed until uniform and tableted. Physical properties of granules and tablets of this product
The flavor was the same as in Example 2.

(Example 7) 70 parts of erythritol, 12 parts of powdered reduced lactose, 10 parts of liquid reduced starch syrup and 8 parts of reduced polydextrose were mixed with a mixer until uniform, and granulated with a cylinder extrusion granulator, Fluidized bed drying was performed until the water content was 0.5%. The dry granules (75 parts), powdered reduced lactose (23 parts) and emulsifier (2 parts) were mixed until uniform and tableted. The physical properties and flavor of the granules and tablets of this product were the same as in Example 2.

(Example 8) 70 parts of erythritol, 12 parts of hydrous crystalline glucose and 18 parts of liquid reduced maltose syrup were mixed with a mixer until uniform, and granulated with a cylinder extrusion granulator to obtain 0.5% water. Fluidized bed drying was performed until. 98 parts of the dried granules and 2 parts of the emulsifier were mixed until uniform and tableted. The physical properties and flavor of the granules and tablets of this product were the same as in Example 2.

[0031]

[Effect] By using the reduced starch saccharified product, granules capable of producing tablet confections containing erythritol as a main raw material for the first time could be produced. In addition, by using reduced maltose syrup or reduced palatinose, the astringent taste of erythritol can be masked, the flavor can be improved, and a confectionery tablet with moderate disintegration properties that is pleasant to chew can be obtained. is there.

Claims (6)

[Claims] 1. A kneaded product obtained by mainly using erythritol and reduced starch saccharified material, and optionally adding sugar, sugar alcohol or the like thereto, and having a water content of 0.2 to 2
Granules for low-calorie tablet confections characterized by being expressed as a percentage. 2. A mixture of erythritol, saccharified reduced starch and, if necessary, sugar or sugar alcohol is kneaded, extruded and granulated to obtain a water content of 0.2 to 2%. A method for producing granules for low-calorie tablet confectionery, which comprises drying as described above. 3. The low-calorie tablet confectionery granule according to claim 1, wherein the content of erythritol is 40 to 95% by weight in the solid content of the granule. 4. A kneaded product obtained by mainly using erythritol and reduced starch saccharified material, and optionally adding sugar or sugar alcohol to the kneaded material, the water content of which is 0.2.
A tablet confectionery comprising a mixture of ~ 2% of granules and powdered reduced palatinose. 5. The particle size of the reduced palatinose powder is 2000.
The tablet confectionery according to claim 4, which has a thickness of 10 μm. 6. The amount of granules used is 60 to 60% of the solid content of tablet confectionery.
The tablet confectionery according to claim 4, which is 100%.