JP2001128644A - Solid food composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a solid food composition in which L-ascorbic acid, minerals or other water soluble vitamins are highly stable even through the L-ascorbic acid, the minerals or the water soluble vitamins coexist, having no color changes in appearance and useful as a health food. SOLUTION: A solid food composition containing L-ascorbic acid or its salt the surrounding of which is coated with a hot-melt hydrophobic lipid, and minerals or water-soluble vitamins, is produced by dropping the heat-melted hydrophobic lipid while fluidizing L-ascorbic acid or its salt and then solidifying the lipid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a solid food composition containing L-ascorbic acid and a mineral or a water-soluble vitamin, which is particularly useful as a health food, and a method for producing the same.

[0002]

2. Description of the Related Art Demographic research in Japan has led to an aging society, health problems for the elderly, health problems due to environmental pollution, and the release of quasi-drug drinks at convenience stores due to deregulation. The demand for health foods is increasing. Already, each health food manufacturer has launched a variety of health foods, including health foods fortified with specific ingredients and health foods with several added vitamins.

[0003] However, fortification of vitamins and minerals has problems such as stability, influence on taste and coloring. For example, L-ascorbic acid is more likely to be oxidized than oxygen in the air and dissolved oxygen in a solution due to its intrinsic properties. It has been found that these are promoted by metal ions. It is known that the oxidation of L-ascorbic acid is not only accompanied by fading, but also takes on coloring such as yellow or brownish color, and deteriorates the appearance of the product. In addition, the taste of iron-enriched foods and drinks poses a problem due to the generation of iron taste. Further, it is known that direct contact between L-ascorbic acid and other water-soluble vitamins is accompanied by a change in components and a change in appearance. For this reason, supplements, tablets, granules, and powdered health foods or nutritionally balanced foods that simply contain vitamin C and metal ions such as copper and iron or other water-soluble vitamins are required for vitamin C and other water-soluble foods. It has problems such as stability of vitamins and change in appearance color, and it is said that it is difficult to develop satisfactory products. To solve the above problem, a vitamin C preparation containing magnesium ions for the purpose of producing a stable vitamin C preparation (Japanese Patent Application Laid-Open No.
No.-87177), and a ferric salt such as ammonium iron citrate, ferric chloride, and ferric pyrophosphate, and a non-reducing sugar and / or a high-intensity sweetener as a sweet component. Iron-enriched foods and drinks characterized by containing (JP-A-11-178543) have been reported, but are not always satisfactory.

[0004]

As described above, L-ascorbic acid and salts thereof have poor stability and browning when coexisted with fortified minerals or other water-soluble vitamins necessary for health. And has the disadvantage that the appearance is poor. It is an object of the present invention to provide an L-ascorbic acid and a mineral or other water-soluble vitamins which have extremely high stability even when L-ascorbic acid and a mineral or other water-soluble vitamins coexist, and have an appearance color. An object of the present invention is to obtain a solid food composition useful as a health food without any change.

[0005]

Means for Solving the Problems The present inventors have filed Japanese Patent Application Laid-Open No. Hei 10-203965 or Japanese Patent Application No. Hei 11-09.
L by the method for producing a coated preparation disclosed in No. 7525
-A contact test was conducted between a coated preparation of ascorbin or a salt thereof and a mineral or other water-soluble vitamins, and as a result of intensive studies to solve the above problems, L-
It has been found that the stability of ascorbic acid and other water-soluble vitamins has been remarkably improved, and that there has been no change in the appearance color, that is, no discoloration, and the present invention has been completed.

That is, the present invention provides: L-Ascorbic acid or a salt thereof, which is obtained by dropping and solidifying a heated and melted hydrophobic thermofusible lipid while flowing L-ascorbic acid or a salt thereof, and coated with a hydrophobic heat-fusible lipid, 1. a solid food composition comprising: and a mineral or other water-soluble vitamins; L-ascorbic acid or a salt thereof is allowed to flow, and the heat-fused hydrophobic heat-meltable lipid is dropped and solidified. The surroundings are coated with a β-crystallized hydrophobic heat-meltable lipid. -A solid food composition comprising ascorbic acid or salts thereof and minerals or other water-soluble vitamins; 3. The solid food composition according to the above 1 or 2, wherein the coated L-ascorbic acid or a salt thereof is L-ascorbic acid, sodium L-ascorbate or calcium L-ascorbate; Mineral natural or synthetic calcium for food,
4. The solid food composition according to the above 1 or 2, which is one or more of iron and magnesium; L-Ascorbic acid or a salt thereof, which is obtained by dropping and solidifying a heated and melted hydrophobic thermofusible lipid while flowing L-ascorbic acid or a salt thereof, and coated with a hydrophobic heat-fusible lipid, 5. A method for producing a solid food composition, which comprises mixing the composition with a mineral or other water-soluble vitamins. L-ascorbic acid or a salt thereof is allowed to flow, and the heat-fused hydrophobic heat-meltable lipid is dropped and solidified. The surroundings are coated with a β-crystallized hydrophobic heat-meltable lipid. A method for producing a solid food composition, characterized by mixing ascorbic acid or a salt thereof with a mineral or other water-soluble vitamins.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Examples of L-ascorbic acid or salts thereof in the present invention include L-ascorbic acid, its alkali metal salts such as sodium, and alkaline earth metal salts such as calcium. L-ascorbic acid, sodium L-ascorbate, and calcium L-ascorbate. Hereinafter, these are collectively referred to as L-ascorbic acid and the like. These usually have an average particle size of 2000 μm or less, preferably 40 to 1000 μm,
Used in powder, granulated or crystalline form.

The hydrophobic hot-melt lipid has a melting point of 50
-90 ° C, preferably about 60-80 ° C, as long as it is edible, for example, vegetable and animal fats and oils, hydrogenation, fractionation, transesterification fats, fatty acids, fatty acid esters, plants Natural, animal and mineral natural waxes. Specific examples of fats and oils, for example, soybean hardened oil, beef tallow hardened oil, rapeseed hardened oil,
Examples include hydrogenated fish oil, hydrogenated whale oil, hydrogenated castor oil, hydrogenated safflower oil, hydrogenated safflower oil, and the like. Specific examples of fatty acids include those having 14 to 28 carbon atoms and having a melting point of about 50 to 90.
It is also possible to use fatty acids (eg, palmitic acid, stearic acid, behenic acid, etc.) at ℃ and glycerin esters, sucrose esters, sorbitol esters, propylene glycol esters, etc., which have a function as a surfactant. Specific examples of the wax include edible natural waxes such as candelilla wax, rice wax, carnauba wax, beeswax, and paraffin wax. In the present invention, these hydrophobic hot-melt lipids may be used alone or in combination of two or more. Also, a plurality of layers of the same lipid may be formed, and depending on the combination of lipids, layers of different lipids may be formed in combination.

The formation of a coating with a hydrophobic hot-melt lipid is disclosed in JP-A-10-203965 or Japanese Patent Application No. 11-0975.
No. 25 can be used. That is, while flowing L-ascorbic acid or the like at a temperature equal to or lower than the solidification temperature of the lipid, the heated and melted lipid is dropped and solidified to form a coating layer of the lipid around L-ascorbic acid or the like. Or at a temperature below the solidification temperature of the lipid,
While flowing L-ascorbic acid or the like in the presence of β seed crystals of the lipid, the heated and melted lipid is dropped and solidified to form a coating layer of the lipid around L-ascorbic acid or the like. Or, L-ascorbic acid or the like is dropped at a temperature equal to or lower than the solidification temperature of the lipid by heating and melting the lipid,
After solidifying to form a coating layer of the lipid around L-ascorbic acid or the like, for example, within about 10 minutes,
A seed crystal is added to promote β crystallization of the coating layer. If the amount of the hydrophobic hot-meltable lipid is too small, the coating will be insufficient. It is preferred to select an amount of lipid that is coated with at least two or more layers of lipid. By providing a plurality of coating layers, a sufficient degree of coverage is obtained, and a product (hereinafter, referred to as a coating product) coated with mononuclear particles having a thick coating layer with a high fat content is obtained. Usually, 99 to 1% by weight, preferably 99 to 10% by weight, more preferably 60 to 20% by weight of hydrophobic hot-meltable lipid, and L-ascorbic acid, etc. 1 to 99% by weight, preferably 1 to 90% by weight, more preferably 40 to 80% by weight based on the total weight of

The β-crystal used as the seed crystal is selected from the same substances as the above-mentioned hydrophobic hot-meltable lipid, and the crystal form is β-crystal.
It is a crystal. The β crystal seed crystal can be prepared by melting a lipid having the same fatty acid composition as the lipid to be used or at least one of the same lipids, and then maintaining the same at a predetermined temperature for a predetermined time. For example, in the case of soy hardened oil, after heating and melting, by holding at 50 to 60 ° C. for 4 to 6 hours,
It can be prepared by β-crystallization. The β seed crystal is
Separately, it may be a part of a coating product produced by a similar method. For example, among the obtained coating products, those having a particle size that is too fine, for example, those having a particle size of 850 μm or less, Is also good. The crystal form of the coating product as the seed crystal may be all β-crystal or a mixed crystal with β′-crystal. Seed crystals are present at 0,0% based on the total weight of the coated product.
It is preferable to use 1 to 90% by weight, preferably 1 to 50% by weight, more preferably 1 to 30% by weight. The seed crystal is added together with L-ascorbic acid or the like,
Alternatively, it may be added when the lipid is dropped. The seed crystal may be added after the formation of the coating layer.

The coating is formed by using a stirring and mixing device capable of adjusting the temperature at which L-ascorbic acid and the like can flow. Such a device may be any device capable of stirring and mixing L-ascorbic acid or the like and lipid, and is not particularly limited, but a screw type, a ribbon type, a paddle type, a high-speed flow type, and a rotating circle capable of adjusting the temperature. It is preferable to use a plate-type stirring mixer or the like from the viewpoint of easiness and efficiency of operation. For example, a stirring and mixing device such as a micro speed mixer (Takara Kogyo), a high speed mixer (Fukae Kogyo), a Nauta mixer and the like can be used. For example, using the above mixer, L-ascorbic acid and the like and β crystal seeds are heated to a temperature not higher than the solidification temperature of the hydrophobic hot-meltable lipid, and the heated and melted lipid is continuously or split into the heated and melted lipid. And dripping,
After the lipid such as L-ascorbic acid is uniformly coated on the surface with a monolayer or a multilayer in a ring or spiral shape, the mixture is cooled and heated in a thermostat for several hours to several tens of hours to form β-crystal. Thereafter, the mixture is sieved to obtain a coating product having an appropriate particle size. A part of the product or a product having a large particle diameter can be used as a β seed in the next production without pulverization or pulverization. The heating temperature and time required for β-crystallization vary depending on each production condition, but are usually 50 to 60 ° C. and 4 to 6 hours.

The amount of the above-mentioned L-ascorbic acid or its salt coated preparation to be contained in the solid food composition of the present invention is not particularly limited and can be appropriately selected. As the mineral in the present invention, iron (for example, heme iron, ferritin,
Ferric phosphate, ferrous succinate, ferrous fumarate, iron lactate, ferric pyrophosphate, ferrous pyrophosphate, ferric sesquioxide, ferric citrate, sodium ferrous citrate, Ferric ammonium citrate, ferrous gluconate, ferrous sulfate, ferric chloride, zinc (eg, zinc acetate, zinc gluconate, zinc sulfate, zinc oxide, zinc chloride), selenium (eg, sulfide) Selenium), copper (eg, copper gluconate, copper sulfate, copper chloride), manganese (eg, manganese sulfate, manganese glycerophosphate, manganese chloride, manganese hypophosphite, manganese gluconate), magnesium (eg, magnesium silicate) , Magnesium oxide, magnesium stearate, magnesium chloride, magnesium carbonate, magnesium sulfate, magnesium gluconate, magnesium salicylate, hydroxy acid Magnesium, magnesium acetate, magnesium (II) phosphate, magnesium (III) phosphate, calcium magnesium carbonate), calcium (eg, bovine bone meal, fish bone powder, scallop shell powder, oyster shell powder, shell powder, eggshell powder, whey calcium) Natural or synthetic food minerals such as calcium gluconate, calcium carbonate, dibasic calcium phosphate), phosphorus (eg, dibasic calcium phosphate), potassium (eg, potassium sulfate), iodine (eg, potassium iodide). Any of these may be used, and preferred are natural or synthetic additives of calcium, iron or magnesium.
These may be used alone or in combination of two or more. The amount of the mineral to be contained in the solid food composition of the present invention is not particularly limited and can be appropriately selected.

The other water-soluble vitamins in the present invention are water-soluble vitamins other than L-ascorbic acid and salts thereof, and include water-soluble vitamins generally used in foods. Water-soluble vitamins are pure or substantially pure vitamins, both natural and synthetic, or chemical derivatives and mixtures thereof, such as thiamine hydrochloride, thiamine nitrate, thiamine thiocyanate, pyridoxine hydrochloride, nicotinic acid , Nicotinamide, pantothenic acid, calcium pantothenate, sodium pantothenate, vitamin B ₁ lauryl sulfate, vitamin B ₁ rhodanate, riboflavin, vitamin B ₂ butyrate, vitamin B ₂ phosphate sodium, pyridoxine hydrochloride, Folic acid, biotin, vitamin B ₁₂ , lipoic acid, inositol and the like, alone or
A combination of more than one species is used. The amount of the water-soluble vitamins to be contained in the solid food composition of the present invention is not particularly limited and can be appropriately selected. The solid food composition of the present invention comprises a coating preparation of L-ascorbic acid or a salt thereof described above, a mineral or other water-soluble vitamins, and a binder (for example, a water-soluble cellulose (eg, hydroxypropyl). Cellulose, hydroxymethylcellulose, hydroxypropylmethylcellulose, etc.), polymer compounds (eg, polyvinylpyrrolidone, polyvinyl alcohol, dextrin, pullulan, pregelatinized starch, gelatinized modified starch, gum arabic,
Gelatin), organic solvent-soluble celluloses (eg, cellulose acetate phthalate, hydroxypropylmethylcellulose phthalate, ethyl cellulose, etc.)), excipients (eg, monosaccharides and their sugar alcohols (eg, L
-Arabinose, D-xylose, D-2-deoxyribose, D-ribose, D- and L-galactose,
D-glucose, D-mannose, D-fructose,
L-sorbose, L-fucose, L-rhamnose, D-
Glucosamine, D-sorbitol, D-mannitol,
Galactitol, erythritol, etc.), disaccharides and their sugar alcohols (cellobiose, gentiose, isomaltose, kojibiose, lactose, lactitol, laminaribiose, maltose, melibiose, nigerose, sophorose, sucrose, palatinose,
α, α-trehalose, palatinit, etc.), dextrin or organic acid, etc.) and lubricants (eg, stearic acids (eg, magnesium stearate, calcium stearate, stearic acid), sucrose fatty acid esters, corn starch, etc.), sweetness Ingredients (eg aspartame, stevia and its extract, acesulfame K,
Saccharin, etc.), flavors and the like are blended according to a conventional method, and are obtained by molding into a solid form, for example, powder, granules, tablets (tablets).

The solid food composition of the present invention thus obtained has a very high stability of L-ascorbic acid, minerals and other water-soluble vitamins, has no change in appearance color, and is a solid health food. Available as

[0015]

EXAMPLES The present invention will be described in more detail with reference to test examples below, but the present invention is not limited to these examples. Test Example 1 Stability experiment by contact with iron L-ascorbic acid (hereinafter sometimes referred to as VC or vitamin C) is known to accelerate decomposition by contact with metal ions. A contact test between L-ascorbic acid and iron was performed. Tablets prepared by adding ferrous sulfate to F-70 were produced in accordance with the recipe shown in Table 1 by a conventional method, and the storage stability of the L-ascorbic acid content and color change were compared. L-ascorbic acid and C-97 were used as controls (Tables 2 and 3). F-70: L-ascorbic acid 70%, hardened fat 30%
An L-ascorbic acid oil / fat coating composition comprising: C-97: a composition comprising 97% L-ascorbic acid and 3% binder. The L-ascorbic acid content was measured at 75 ° C.
After humidifying and dissolving at ９０90 ° C., the mixture was cooled and measured in accordance with the section on L-ascorbic acid in the compendium on food additives (7th edition). In addition, the color tone change is measured using a colorimeter (Suga Test Machine Co.
L, a, and b values of the sample were measured using a color computer (SM-4, manufactured by KK), and the degree of discoloration from the initial value was measured. From the L, a, and b values measured by the colorimeter, W (whiteness = 100 − [(100−L) ² + a ² + b)
² ] ^1/2 ) and ΔE (ΔE =
[(ΔL) ² + (Δa) ² + (Δb) ² ] ^1/2 ) was calculated. The lower the ΔE, the higher the browning suppression effect.

The tablet formulations are shown in Tables 1, 2 and 3, and the storage stability quality results are shown in Table 4. 1. Experimental Materials and type of tablet formulations Sample VC F-70 water dissolution rate of about 40% VC (80M type) C-97 iron types of ferrous sulfate (FeSO ₄ 7H ₂ O) · tableting machine Kikusui Seisakusho Co. Correct 6K-U Dosage form 11.0mmφ 8.5R Tableting pressure about 2Ton

[0017]

[Table 1]

[0018]

[Table 2]

[0019]

[Table 3]

[0020]

[Table 4]

As shown in Table 4, with respect to VC content, F-70 was relatively stable. However, VC and C-97 were unstable. Especially when stored at 40 ° C and 75% RH (relative humidity) for 3 weeks, F-70 is about 98%
However, degradation of other preparations progressed, and the residual ratio was about 80%.
Met. By coating L-ascorbic acid,
The decomposition of L-ascorbic acid was prevented without being affected by the iron component. F-70 is another L for color change.
-Little change compared to the ascorbic acid formulation, but 4
When stored at 0 ° C. and 75% RH, browning of other preparations was severe.

Test Example 2 Stability test by contact with calcium L-ascorbic acid may generate carbon dioxide gas when it comes into contact with a calcium salt. Tablets and tablets containing L-ascorbic acid and a calcium salt may After a day, the tablet hardness decreases with the generation of gas, and the moldability may be impaired, resulting in tatters. F-7 as L-ascorbic acid coated preparation
0, using VC and C-97 as a control and eggshell calcium as calcium, tablets were produced by a conventional method according to the formulations shown in Tables 5, 6, and 7, and the color tone change after storage under the conditions shown in Table 8 was measured. The measurement was performed in the same manner as in Test Example 1, and the hardness was further measured. Table 8 shows the results. The hardness is
Tablet hardness tester manufactured by Shiroginir (Schleuin)
ger Model 6D), and the average value of six tablets was determined. 1. Experimental materials and tablet formulation ・ Sample VC type F-70 Water dissolution rate Approx. 40% VC (80M type) C-97 Calcium type Eggshell calcium ・ Tabletting machine Kikusui Seisakusho Co., Ltd. Correct 6K-U Dosage form 11.0mmφ 8.5R

[0023]

[Table 5]

[0024]

[Table 6]

[0025]

[Table 7]

[0026]

[Table 8]

As shown in Table 8, RH 53% at 40 ° C.
On storage, the tablets containing F-70 and eggshell calcium did not generate gas after storage together with the uncoated VC and C-97-containing preparations, did not lose tablet hardness, and did not lose moldability.

Test Example 3 Stability Experiment by Contact with Complex Vitamin A complex vitamin tablet containing F-70, uncoated VC or C-97 was produced by a conventional method according to the tablet formulations shown in Tables 9, 10 and 11. , Each vitamin content in the tablet,
Storage stability comparison of color tone and hardness was performed. The VC content was measured as described in Test Example 1 above. Other vitamins were simultaneously measured by high performance liquid chromatography (HPLC) as described below. 50 mL of solution B (0.1% DTT) and I.V. S. After adding 10 mL and shaking for 15 minutes, the solution B was added to make 100 mL. The mixture was heated in a 55 ° C. warm bath for 20 minutes while stirring with a stirrer, cooled to room temperature, filtered through a 0.45 μm disposable filter, and then each vitamin content was measured by HPLC. HPLC conditions Column: CAPCELL PAK C ₁₈ (5 μm) SG
4.6 mm (inner diameter) x 25 cm Mobile phase: 0.1 M phosphate buffer, 0.8 mM 1-sodium octanesulfonate / CH ₃ CN = 9/1 Flow rate: 1.2 mL / min Injection volume: 10 μL Detector: UV λ = 210, 270 nm Column temperature: 40 ° C. Reagent 0.1 M phosphate buffer: NaH ₃ PO ₄ .2H ₂ O
7.8 g + 3.4 mL of 85% phosphoric acid + 173 mg of sodium 1-octanesulfonate adjusted to 1000 mL with water Solution B: 10 mM phosphate buffer / CH ₃ CN = 3/1
(0.1% DTT) S. (Internal standard solution): acetanilide 100 mg +
10 mL of EtOH adjusted to 1000 mL with a mobile phase The color tone change was measured in the same manner as in Test Examples 1 and 2, and Y1 (yellowness = [71.709xa + 178.74]
xb) / L] +0.372). The hardness change is
The test was performed in the same manner as in Test Examples 1 and 2. 1. Experimental materials and tablet formulations-Sample type of VC F-70 Water dissolution rate about 40% VC (80M type) C-97-Tableting machine Kikusui Seisakusho Co., Ltd. Collect 6K-U Dosage form 8.5mmφ 11R Tableting pressure approx. 1.5 Ton

[0029]

[Table 9] NAA: nicotinamide Pan-Cal: calcium pantothenate

[0030]

[Table 10]

[0031]

[Table 11]

2. Quality Results Tables 12, 13 and 14 show the results of changes in each vitamin content, and Tables 15, 16 and 17 show the results of hardness and color tone changes.

[0033]

[Table 12]

[0034]

[Table 13]

[0035]

[Table 14]

[0036] Calcium pantothenate in the complex vitamin is an unstable vitamin, and particularly, uncoated VC and C-9.
The storage stability of the formulation containing 7 was poor, and the calcium pantothenate content after one week under storage conditions of 40 ° C. and RH 75% was about 92%, whereas the calcium pantothenate content of the F-70-containing formulation was about 92%. It was stable at 98%.

[0037]

[Table 15]

[0038]

[Table 16]

[0039]

[Table 17]

F-70 showed little change in color tone. This was attributed to the coating formulation. Although the tablet hardness at 40 ° C. and RH 75% storage decreased for each sample, F-70 was a relatively hard formulation.

Test Example 4 Contact test between L-ascorbic acid-coated preparation (F-70) and other water-soluble vitamins Decomposition and appearance of components by direct contact of L-ascorbic acid with other water-soluble vitamins It is known that a change occurs. However, it is thought that by coating one of the vitamins, it is possible to prevent the decomposition of components and a change in appearance, so that L-ascorbic acid is coated with fats and oils and nicotinamide is represented. This was discussed as an example. 1. Experimental materials and methods 1) Sample Standard product: L-ascorbic acid: manufactured by Takeda Pharmaceutical Co., Ltd. (food additive, conforming to the Pharmacopoeia), nicotinamide: Degussa (food additive, conformable to the Pharmacopoeia) Sample: F-70, nicotinamide: manufactured by Degussa (food additive, product conforming to the Pharmacopoeia) 2) Method L-ascorbic acid standard product or F-70 and nicotinamide in a molecular weight ratio of 1: 1 respectively. After being uniformly mixed in the bag, it was subjected to a test. Each 10 g of the prepared sample was placed in a weighing bottle and stored at 40 ° C. in a container having a relative humidity of 53% and 68% for one week and three weeks. At the start of storage, one week and three
The color tone of each sample collected after a week was measured. The color tone was measured in the same manner as in Test Examples 1 to 3 above. The results are shown in Table 18.

[0042]

[Table 18] A: L-ascorbic acid + nicotinamide mixture B: F-70 + nicotinamide mixture

As can be seen from the results in Table 18, Sample B had a smaller change in color tone than A, and the browning prevention was remarkable by coating with L-ascorbic acid.

[0044]

According to the present invention, even if L-ascorbic acid and minerals or other water-soluble vitamins coexist,
A solid food composition having extremely high stability of L-ascorbic acid, minerals, and other water-soluble vitamins and having no change in appearance color, that is, not discoloring can be obtained.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B018 LE01 MD03 MD04 MD06 MD14 MD23 MD25 ME13 MF08 4B035 LC05 LE07 LG01 LG02 LG12 LG16 LK14 LP01 LP26 LP36

Claims (6)

[Claims] 1. An L-ascorbic acid or a salt thereof is allowed to flow while a hydrophobic heat-fusible lipid heated and melted is dropped and solidified. A solid food composition comprising ascorbic acid or a salt thereof and mineral or other water-soluble vitamins. 2. A hydrothermally meltable hydrophobic lipid which promotes β crystallization and is obtained by dropping and solidifying a heat-meltable hydrophobic thermofusible lipid while flowing L-ascorbic acid or a salt thereof. A solid food composition comprising the coated L-ascorbic acid or a salt thereof and a mineral or other water-soluble vitamins. 3. The solid food composition according to claim 1, wherein the coated L-ascorbic acid or a salt thereof is L-ascorbic acid, sodium L-ascorbate or calcium L-ascorbate. 4. The solid food composition according to claim 1, wherein the mineral is one or more of natural or synthetic food calcium, iron, and magnesium. 5. A method in which L-ascorbic acid or a salt thereof is allowed to flow while dropping and solidifying a heat-fused hydrophobic heat-fusible lipid. A method for producing a solid food composition, comprising mixing ascorbic acid or a salt thereof with a mineral or other water-soluble vitamins. 6. A hydrophobic heat-fusible lipid which promotes β crystallization and is obtained by dropping and solidifying a heat-fused hydrophobic heat-fusible lipid while flowing L-ascorbic acid or a salt thereof. A method for producing a solid food composition, comprising mixing the coated L-ascorbic acid or salts thereof with minerals or other water-soluble vitamins.