JP2003155226A - Hard sugar-coated tablet with good color and texture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tablet with good color and texture, obtained by applying a hard sugar coat by applying a hard sugar coat on a core agent providing a cool feeling, having a proper hardness, and easily crushed by the teeth by using a maltitol liquid containing a coloring matter, and, in other words, the tablet hardly having color unevenness and unevenness on the surface, having little hygroscopicity, further having a sugar coat layer with crispy feeling, providing cool feeling at the core part, and easily chewable. SOLUTION: This hard sugar-coated tablet having the good color and texture is obtained by applying the sugar coat on the core agent containing >=50.0 wt.% mixture of the following components (a) and (b) by using the maltitol liquid containing the coloring matter: component (a): 10.0-50.0 wt.% crystalline maltitol; component (b): 50.0-90.0 wt.% crystalline powder of a mixture of one or more kinds selected from the group consisting of xylitol, erythritol, mannitol and sorbitol.

Description

Detailed Description of the Invention

[0001]

[Industrial applications]

[0002] The present invention relates to a hard sugar-coated tablet having a good color tone and texture, which is used as food and medicine.

[0003]

[Prior Art and Problems to be Solved by the Invention]

[0004] Sugar coating is a coating of a sugar layer on the surface of a core material containing foods and pharmaceuticals, thereby reducing quality deterioration such as moisture absorption, oxidation and photodegradation of the core agent, It plays the role of alleviating the bitterness, odor, and irritation of.

There are two types of sugar coating, "hard sugar coating" and "soft (soft) sugar coating". In the former, the constituent raw material of the sugar coating layer is crystalline, and the water contained in the raw material is evaporated. However, it is distinguished from the latter in that it forms a sugar coating layer.

[0006] Examples of sugars used for sugar coating include
As described in JP-A-49-108225, conventionally, sugar has been mainly used in the past, but in the case where sugar intake is restricted such as diabetes, or from the viewpoint of preventing dental caries, A sugar coating method using sugars other than sugar has been desired.

Japanese Patent Publication No. 7-55898 uses maltitol as a sugar used for sugar coating. In order to reduce damage and cracking of the sugar coating layer, pullulan and gums other than maltitol are used. It is necessary to use a sugar coating reinforcing agent together. Further, the sugar-coating layer has little color unevenness, that is, has a good color tone, has a texture that is easily crumbled when the sugar-coating layer is chewed, and has a crisp texture on the surface of the core agent. The effect is not yet sufficient, and especially the difficulty in applying maltitol sugar coating to the core agent using sugar alcohol, which feels cool and is fragile when chewed, has not been solved. .

In general, when maltitol sugar coating is applied to the core agent, the finished sugar coating product has a color unevenness, that is, a sugar coating layer with poor color tone, as compared with the one using sugar, due to the poor crystallinity of maltitol. However, problems such as unevenness on the surface of the sugar coating layer, absorption of moisture by the core agent, high production rate of defective products, poor storage stability, and the like may occur.

As a means for forming a sugar coating layer with little color unevenness,
Japanese Patent Publication No. 50-6533 discloses a method of suspending magnesium aluminate silicate in a sugar coating solution.
However, magnesium aluminosilicate cannot be used in foods, and since it is difficult to uniformly disperse it in the sugar coating solution, the effect of preventing color unevenness may be insufficient.

Japanese Unexamined Patent Publication No. 2001-57848 discloses a method of preventing moisture absorption by using a candy as a core agent and using the same sugar as the candy in a sugar coating layer. However, this method does not use a core of crystalline powder necessary for obtaining a cooling sensation, uses a hard boiled candy as a core, and melts the candy surface once,
Since it is a method of drying with warm air, the surface of the sugar coating layer is likely to be uneven, and since the sugar coating layer is too thin, moisture absorption occurs from the portion not coated with sugar.

As described above, when a sugar coating is applied to maltitol on a core material made of a specific sugar alcohol which gives a refreshing cool feeling when chewed, the surface is uneven in color. In other words, a hard sugar-coated tablet, which has a crisp texture of the sugar-coated layer and a cool feeling of the core and has a hardness low enough to be chewed, has not been obtained in sufficient quality.

An object of the present invention is to apply a hard sugar coating of maltitol to an easily chewable core agent having a suitable hardness and having a cooling sensation with sugar alcohols such as xylitol, erythritol, mannitol and sorbitol. , A tablet having a good color tone and texture, that is, there is little unevenness or unevenness on the surface, little hygroscopicity, and the texture is crisp on the surface, and a refreshing cool feeling is felt about the core agent part, Another object is to provide a tablet that is easy to chew.

[0013]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that 10.0-50.0% by weight of crystalline maltitol as a sugar in a core agent (hereinafter,
Unless otherwise specified,% represents weight%), and a maltitol solution containing a colorant in a core agent containing 50.0% or more of a mixture of sugar alcohol and maltitol that gives a cool feeling. By forming a crystalline sugar coating layer using, the color tone and texture are good, that is, color unevenness, unevenness, and less hygroscopicity, and the sugar coating layer has a crisp texture and the core agent part Succeeded in preparing a tablet which had a cool feeling and was easily chewed, and completed the present invention.

That is, in the first aspect of the present invention, the component (a) crystalline maltitol 10.0 to 50.0%, and the component (b).
Coloring a core agent containing 50.0% or more of a mixture of crystalline powder 50.0 to 90.0%, which is a mixture of one or two or more selected from the group consisting of xylitol, erythritol, mannitol, and sorbitol. A hard sugar-coated tablet having a good color tone and texture, which is obtained by applying a sugar coating with a maltitol solution containing an ingredient.

A second invention of the present invention is a hard sugar-coated tablet having good color tone and texture as described in the first invention, wherein the hardness of the core according to Test Method A is 1.5 to 20.0 kg. .

The hardness in the present invention is expressed in kg when the tablet is disintegrated by applying a force to the core agent portion, and the tablet disintegration test generally used is adopted as the measuring method. Specifically, for example, TH-2 manufactured by Toyama Sangyo Co., Ltd.
A commercially available tablet disintegration tester such as 03CP is used to apply a force in the lateral direction of the tablet (in the case of a general disc type tablet, the portion of the agent band), and the force at the time of cracking is defined as the hardness.

The term "color tone" as used in the present invention means a color tone when the tablet surface after sugar coating is visually observed using a maltitol liquid containing a colorant, which is uniformly colored, that is, color unevenness. What does not exist is called a good color tone.

The texture in the present invention means that the sugar-coated layer can be comfortably crunched when chewed, the core portion can be easily broken when chewed, and the core ingredient is refreshed during chewing. Any or all of giving a cool feeling.

The core agent used in the present invention is, for example,
This means a product obtained by tableting powder, and the shape of the core agent is ideal because it can be easily sugar-coated in the case of a spherical or round disk with rounded corners and a convex spherical surface at the top and bottom. Type, etc.
Even in the case of a conventional sugar coating method, a uniform and good sugar coating is not easily obtained, but it can be advantageously used in the case of the present invention.

Further, the core agent may contain 50.0% or more of the above-mentioned mixture of the component (a) and the component (b), and the remainder is a food ingredient or a medicinal ingredient for promoting health, Ingredients used for ordinary tablets and confectionery such as taste ingredients, for example, vitamins, various minerals, high-potency sweeteners, acidulants, flavors, various salts, dietary fiber, various fruit juices, and lubricants. Can be used arbitrarily.

When the component (a) and the component (b) in the core agent are 5
When the content is less than 0.0%, it becomes difficult to form a uniform sugar coating layer due to a cause such as insufficient crystal formation rate when the maltitol liquid containing a colorant forms a sugar coating layer.
As a result, uneven color is likely to occur in the sugar coating layer, it is difficult to form a sugar coating layer with a crispy and good texture, and a refreshing cooling sensation cannot be felt even when the core agent portion is chewed. Absent.

Crystalline maltitol is used as the component (a) in the sugar-coated tablet of the present invention. This serves as a seed crystal for obtaining a crystalline sugar-coated layer when the core agent is sugar-coated with a maltitol solution. To fulfill. Therefore, in addition to maltitol crystals and maltitol-containing crystals, for example, a powder containing maltitol crystals or a slurry containing less water can be used.

The quality of crystalline maltitol may be such that it can be used as a food or a drug, but a maltitol having a purity of 90.0% or more is preferable because it facilitates the formation of crystals in the sugar coating layer. preferable. Further, among the crystalline maltitol of such quality, the one in which the sum of the contents of maltotriitol and maltotetriitol is 3.0% or less accelerates the crystal formation rate of the sugar coating layer. In addition, various effects can be obtained, which can be more advantageously adopted.

In the present invention, it is also required that the content of crystalline maltitol is 10.0 to 50.0% when the total amount of the components (a) and (b) is 100%.
In a more preferred embodiment thereof, crystalline maltitol is 2
0.0-40.0%, but crystalline maltitol is 1
When it is less than 0.0%, crystallization in the sugar coating layer is often insufficient, and when it exceeds 50.0%,
This may have an effect such as impairing the cooling feeling in the core agent.

Regarding the amount of the component (b), when the total amount of the component (b) and the component (a) is 100%, the content of the component (b) is 50.0 to.
90.0% is required, and component (b) is 50.
If it is less than 0%, the cooling feeling in the core material may be impaired, and if it exceeds 90.0%, the crystallization in the sugar coating layer tends to be insufficient.

The xylitol, erythritol, mannitol and sorbitol used as the component (b) of the present invention are required to be in the form of powder containing crystals in order to absorb heat and give a cool sensation when dissolved in the mouth. But
It is preferable that the product has such a quality that it can be used as a food, a food additive, or a pharmacopoeia. There are no particular restrictions on the production method, origin, purity, particle size, etc., and these xylitol, erythritol, mannitol, and sorbitol are
It may be used alone or in combination of two or more.

With respect to xylitol, erythritol, mannitol and sorbitol which can be adopted as the component (b) used in the present invention, the endothermic amount of these at 40 ° C. when dissolved is represented by kcal / kg.
6, −42.9, −28.9, −26.5, and this amount of heat absorption allows a comfortable cool feeling when chewed.

With respect to the hardness of the core material, by containing the component (a) and the component (b) within the range of the present invention, it is possible to obtain a hardness that is suitable for easy chewing, and more preferably within the range. And the hardness according to test method A is 1.5 kg to 2
A better texture can be obtained by adjusting the amount to be 0.0 kg. If the hardness is less than 1.5 kg, the agent may be cracked or scratched during the step of forming the sugar coating layer and the subsequent filling, packaging, transportation, etc.
When the hardness exceeds 20.0 kg, even if the sugar coating layer has a crispy and good texture, the hardness is felt when the core agent portion is further bitten, and the chewability is unbalanced. .

There are no particular restrictions on the method for producing the core, but it is required that crystals remain in the core in order not to impair the cooling sensation which is one of the features of the present invention.
Examples of such methods include direct tableting and methods by tableting after wet granulation or dry granulation. Also, when preparing the core agent,
Pullulan, carboxymethyl cellulose, HPMC (hydroxypropyl methyl cellulose), reduced starch syrup, reduced dextrin and the like can be optionally used as a binder.

Next, the maltitol liquid used for forming the sugar-coating layer according to the present invention has a quality used for food and pharmaceuticals and has an appropriate crystallinity when the sugar-coating layer is formed. Required, but commercially available 9
Maltitol products above 0.0% can be advantageously employed. Furthermore, since the crystal formation rate of the sugar coating layer is increased and various effects can be obtained when the present invention is carried out, the sum of the contents of maltotriitol and maltotetriitol in the maltitol product is 3.0%. The following is preferable. When used for sugar coating, the solid content of maltitol solution is usually 5
About 0.0 to 80.0% can be advantageously adopted.

The maltitol liquid is required to contain a colorant, but the colorant to be used is not particularly limited, and examples thereof include tar pigments, vitamin B2, titanium dioxide, carotenoid pigments and quinone. Pigments, flavonoid pigments, chalcone pigments, flavone pigments, flavonol pigments, spirulina blue pigments, chlorophyll, copper chlorophyll, copper chlorophyllin sodium, red beet pigments, kouji pigments, kouji yellow pigments, turmeric pigments, gardenia blue In addition to colorants such as pigments, caramel pigments, curcumin, iron oxide, paprika orange, turmeric, etc.,
In the present invention, anthocyanin dyes, which are not possible due to the decomposition of sugar during sugar coating with sugar, can be advantageously used in the preparation under acidic conditions.

The maltitol liquid used for forming the sugar coating layer contains, in addition to the colorant, a flavoring agent, a preservative, a disintegrating agent, a film-forming agent, a polishing agent, a high-intensity sweetener, a binder such as gum arabic, and the like.
Starch, a thickener, a suspension base such as talc, kaolin and various calcium salts, sugar alcohol and the like can be optionally added as long as the property of forming a crystalline sugar coating layer is not lost.

The sugar coating of the present invention has a hard sugar coating, that is, the sugar coating layer is crystalline, and the method for forming the coating is to coat the core agent with a maltitol solution by means such as spraying, sprinkle it if necessary, and then blow dry. The operation of evaporating water to promote the precipitation of maltitol crystals is repeated several times to several tens of times or until a sugar-coated layer having a desired thickness is formed. The thickness of the sugar coating layer can be arbitrarily selected, but when the weight of the core agent is 100, a good texture is often obtained when the weight of the sugar coating layer is about 30 to 80.

The hard sugar-coated layer obtained by the practice of the present invention can be optionally subjected to secondary processing such as polishing operation as the surface treatment.

As described above, by carrying out the present invention, the color tone and texture are good, that is, there is no color unevenness on the surface, and a crispy texture is obtained when chewing, and further when chewing. It is possible to obtain tablets that are reasonably easy to crush and feel cool.

The contents of the present invention will be described in more detail based on the following examples, but the technical scope of the present invention is not limited to the following examples.

A rotary tableting machine (Kikusui Seisakusho, 8F-3 type) was used to make the core tablets, and a small sugar coating machine (Kikusui Seisakusho, 16DS type) was used to make the sugar coating layer. used.

[0038]

[Example 1]

Xylitol [manufactured by Towa Kasei Co., Ltd.,
Product name: Xylit] particle size adjusted to 40 mesh pass 80 mesh on, crystalline maltitol [manufactured by Towa Kasei Co., Ltd., product name: Amalti MR50 (registered trademark), maltitol purity = 93.9%, Sum of the contents of maltotriitol and maltotetriitol = 2.7
%] Without adjusting the particle size, and further sucrose fatty acid ester (manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd., trade name: DKS F-2
0 W) and 1-menthol were mixed at the compounding ratio shown in Table 1, and then the upper punch scale position was 1 mm and the lower punch scale position was 5.
mm, the tablets were directly tabletted with a rotary tableting machine equipped with a 10φ × 8.5R punch to obtain a core agent having a diameter of 10 mm, a thickness of 4.7 mm and an average weight of 320 mg / tablet.

Next, 1000 tablets of the obtained core agent were placed in a small sugar coating machine, and maltitol [manufactured by Towa Kasei Kogyo Co., Ltd., trade name: RESIS (registered trademark), maltitol purity = 99.
0%, the sum of the contents of maltotriitol and maltotetriitol = 0.5%] was used to prepare a maltitol solution at the compounding ratio shown in Table 1, and about 4 g at a time at a temperature of 20 to 40 ° C. Sugar coating operation was carried out by a conventional method in which liquid spraying and blow drying were repeated to obtain sugar-coated tablets A1 having an average weight of 480 mg / tablet.

[0041]

Example 2

The same components as in Example 1 were mixed in the compounding ratio shown in Table 1 except that erythritol [manufactured by Mitsubishi Kagaku Foods Co., Ltd.] was used in place of xylitol without adjusting the particle size, and rotary tableting was performed. Tableted directly with a machine, average weight 320m
g / tablet core was obtained. Next, a sugar coating operation was performed in the same manner as in Example 1 except that a maltitol solution was prepared at the compounding ratio shown in Table 1 to obtain a sugar-coated tablet A2 having an average weight of 448 mg / tablet.

[0043]

Example 3

Except that mannitol [manufactured by Towa Kasei Kogyo Co., Ltd., trade name: Mannit P] was used in place of xylitol without adjusting the particle size, the same components as in Example 1 were used in the mixing ratios shown in Table 1. The mixture was mixed and directly tableted with a rotary tableting machine to obtain a core agent having an average weight of 320 mg / tablet. Next, Table 1
Except that a maltitol solution was prepared with the compounding ratio described in
Sugar coating operation was performed in the same manner as in Example 1 to give an average weight of 57.
6 mg / tablet sugar-coated tablet A3 was obtained.

[0045]

Example 4

Sorbitol [manufactured by Towa Kasei Co., Ltd., trade name: Solbit DP-50] instead of xylitol
Was used without adjusting the particle size, and the same ingredients as in Example 1 were mixed in the compounding ratios shown in Table 1, and the mixture was directly tabletted with a rotary tableting machine to give a core agent having an average weight of 320 mg / tablet. Got next,
Sugar coating operation was performed in the same manner as in Example 1 except that a maltitol solution was prepared at the compounding ratios shown in Table 1 to obtain sugar-coated tablets A4 having an average weight of 512 mg / tablet.

[0047]

Example 5

Xylitol [manufactured by Towa Chemical Industry Co., Ltd.,
Product name: Xylit (fine powder)], mannitol [Product name: Mannit P], crystalline maltitol [manufactured by Towa Kasei Co., Ltd., product name: Lesis (fine powder), maltitol purity = 99.0%, maltotriy The sum of the contents of tall and maltotetriitol = 0.5%] was used without adjusting the particle size, and 1-menthol, vitamin C, HPM
C was mixed at the compounding ratio shown in Table 2, 10% of the total weight of pure water was sprayed on the mixture, and the mixture was extruded by an extrusion granulator (RG-8M-2U manufactured by Kikusui Seisakusho) at 50 ° C. It was dried for 8 hours. Then, magnesium stearate (reagent, manufactured by Kanto Kagaku Co., Ltd.) was added at the compounding ratio shown in Table 2,
Mix and tablet directly on a rotary tablet press to give an average weight of 320
mg / tablet core was obtained.

Next, 1000 tablets of the obtained core agent were put in a small sugar coating machine and maltitol [trade name: RESIS] was used to
Maltitol solutions were prepared at the compounding ratios shown in Table 2, and the obtained core agent was subjected to sugar coating operation in the same manner as in Example 1 to obtain sugar-coated tablets A5 having an average weight of 512 mg / tablet.

[0050]

Example 6

The same as Example 5 except that a fine powder of erythritol [manufactured by Mitsubishi Kagaku Foods Co., Ltd.] and sorbitol [trade name: Solbit DP-50] were used without particle size adjustment instead of xylitol and mannitol. After mixing the components described above in the compounding ratios shown in Table 2, the same procedure as in Example 5 was carried out to obtain a core agent having an average weight of 320 mg / tablet. Next, a sugar coating operation was performed in the same manner as in Example 5 except that a maltitol solution was prepared at the compounding ratio shown in Table 2 to obtain a sugar coated tablet A6 having an average weight of 448 mg / tablet.

[0052]

Example 7

Instead of xylitol, a fine powder of erythritol [manufactured by Mitsubishi Kagaku Foods Co., Ltd.] and palatinit [manufactured by Mitsui Sugar Co., Ltd., trade name: Palatinit PNP (registered trademark)] were used without particle size adjustment. After mixing the same components as in Example 5 in the compounding ratios shown in Table 2, by the same method as in Example 5, an average weight of 320 mg.
/ Core tablets were obtained. Next, a sugar coating operation was performed in the same manner as in Example 5 except that a maltitol solution was prepared at the compounding ratio shown in Table 2 to give a sugar-coated tablet A having an average weight of 544 mg / tablet.
Got 7.

[0054]

[Comparative Example 1]

After mixing the same components as in Example 1 in the compounding ratios shown in Table 3 except that crystalline maltitol was not used as a core material, an average weight of 320 mg was obtained in the same manner as in Example 1. / Core tablets were obtained. Next, crystalline maltitol [trade name: RESIS] was used to prepare a maltitol solution at the compounding ratio shown in Table 3, and sugar coating operation was performed in the same manner as in Example 1 to obtain a sugar-coated tablet. However, the tablet hardness was too low and the tablet was cracked during the sugar coating work, and a sugar-coated tablet could not be obtained. Hereinafter, the tablet obtained in Comparative Example 1 is referred to as B1 for convenience.

[0056]

[Comparative Example 2]

After mixing the core material raw materials in the compounding ratios shown in Table 3, the same procedure as in Example 1 was carried out to obtain a core agent having a crystalline maltitol content of 4.7% and an average weight of 320 mg / tablet. Next, a sugar coating operation was performed in the same manner as in Example 1 except that a maltitol solution was prepared at the compounding ratio shown in Table 3 to obtain sugar-coated tablets B2 having an average weight of 512 mg / tablet.

[0058]

[Comparative Example 3]

After mixing the core raw materials in the compounding ratios shown in Table 3, the core malt having a crystalline maltitol content of 56.1% and an average weight of 320 mg / tablet was obtained in the same manner as in Example 1. Next, a sugar coating operation was performed in the same manner as in Example 1 except that a maltitol solution was prepared in the mixing ratio shown in Table 3 to obtain sugar-coated tablets B3 having an average weight of 512 mg / tablet.

[0060]

[Comparative Example 4]

After mixing the core raw materials in the compounding ratios shown in Table 3, the total content of the components (a) and (b) was 44.0% and the average weight was 320 mg / tablet in the same manner as in Example 1. To obtain the core agent. Next, a maltitol solution was prepared with the compounding ratios shown in Table 3, and a sugar-coated tablet was obtained by performing a sugar coating operation in the same manner as in Example 1. However, the tablet hardness was too low and the tablet was coated during the sugar coating operation. Was cracked, and a sugar-coated tablet could not be obtained. Hereinafter, the tablet obtained in Comparative Example 4 is referred to as B4 for convenience.

[0062]

[Comparative Example 5]

An average weight of 32 was obtained in the same manner as in Example 1 except that the raw materials for the core agent were mixed in the mixing ratio shown in Table 4.
0 mg / tablet core was obtained. Next, sugar coating operation was performed in the same manner as in Example 1 except that a coating solution containing no maltitol was prepared with the components and the compounding ratios shown in Table 3, and the average weight of the coated tablet B was 326 mg / tablet.
Got 5.

[0064]

[Comparative test 1]

[Food texture (tablet hardness)] The tablet hardness of the core portion obtained in each of the Examples and Comparative Examples was measured by Test Method A. The measurement was repeated 10 times for one type of sample, and the average values are shown in Tables 5 to 7.

The tablets of the core portion are not preferred if they are too hard or brittle, but the tablet hardness of the products A1 to A7 of the present invention and B3 and B5 of the comparative examples is preferably 2.2 to 18.5 kg. Then, when chewed, it was crushed, whereas Comparative Examples B1 and B4 were very brittle and did not have a favorable texture. Further, B2 was too hard to be easily chewed, and the texture was not favorable.

[0067]

[Comparative test 2]

[Evaluation of color tone (color unevenness)] Regarding the color unevenness, 10 trained panelists implemented the product A1 of the present invention.
.About.A7 and B2, B3 and B5 of Comparative Examples were evaluated by visually evaluating the color uniformity of the surface of the sugar-coated tablet.

The color tone evaluation is as follows: 3 points: “No color unevenness is present”, 2 points: “Almost no color unevenness”, 1 point: “A little color unevenness”, 0 point “There is a considerable color unevenness” The results are tabulated, and the result is 30 to 26 points as "good" color tone ◎,
25 to 16 points are "slightly good", ○, 15 points to 6 points are "slightly bad", and less than 5 points are "bad" x
Expressed as B1 and B4 cannot be sugar-coated under the conditions used,
It was not possible to evaluate. From the results of this color tone evaluation, it was shown that when the present invention was carried out, there was little color unevenness on the surface of the sugar-coated tablet and the appearance was finished beautifully.

[0070]

[Comparative test 3]

[Evaluation of smoothness] Regarding smoothness, 10 trained panelists visually evaluated the unevenness of the sugar-coated tablets of the products A1 to A7 of the present invention and B2, B3 and B5 of Comparative Examples. Went by.

The smoothness evaluation was totaled as 3 points: "no unevenness", 2 points: "almost no unevenness", 1 point: "slightly unevenness", 0 point: "many unevennesses", The results are as follows: 30 points to 26 points are "smooth", 25 points to 16 points are "slightly smooth", 15 points to 6 points are "slightly uneven", and less than 5 points are "smooth". It was represented by x. From the results of this smoothness evaluation, it was shown that when the present invention was carried out, the surface of the sugar-coated tablet was high and the appearance was beautiful.

[0073]

[Comparative test 4]

[Evaluation of Hygroscopicity] Two weighing bottles were prepared for each sample, and five sugar-coated tablets obtained in each of the Examples and Comparative Examples were placed in each, and the temperature was 40 ° C. and the relative humidity was 81.
%, And the weight change of the sugar-coated tablet was measured.
The weight of the original sugar-coated tablet is 1 with the increased weight as the moisture absorption.
It was expressed as a percentage as 00, and the hygroscopicity was evaluated. From the measurement results, it was shown that the hygroscopicity was obviously improved when the present invention was carried out.

[0075]

[Comparative test 5]

[Evaluation of Texture (Cooling Feeling)] Regarding the cooling feeling, 10 trained panelists carried the product A1 of the present invention.
~ A7 and Comparative Examples B2, B3, B5 sugar-coated tablets were evaluated by evaluating the cooling sensation in the mouth felt when chewing.

The evaluation of cooling sensation was totaled as 3 points: “strong cooling sensation”, 2 points: “cool sensation”, 1 point: “weak cooling sensation”, 0 point: “no cooling sensation”. And the result is 30
A score of 26 to 26 is evaluated as "good" in texture (coolness), and a score of 25 to 16 is evaluated as "somewhat good" in texture (coolness).
The points to 6 points were expressed as “slightly poor” in texture (coolness), and less than 5 points were expressed as “bad” in texture (coolness). From the measurement results, it was shown that when the present invention was carried out, a refreshing and good cooling sensation in the mouth was clearly obtained.

[0078]

[Comparative test 6]

[Evaluation of texture (crunchiness)] With respect to crunchiness, ten trained panelists put the sugar-coated tablets of Examples A1 to A7 of the present invention and B2, B3 and B5 of Comparative Examples in their mouths. It was performed by chewing and evaluating the crunchy texture that can be felt at that time, that is, crunchiness.

The evaluation of the crunch property is as follows: 3 points: "strong crunch property", 2 points: "crunch property", 1 point:
"Crunch property is weak", 0 points: "No crunch property" is totaled, and the result is 30 to 26 points as texture (crunch property) "good", and 25 to 16 points are texture (crunch property). ) "Slightly good" was represented by O, and 15 to 6 points were represented by texture (crunchiness) "slightly poor", and less than 5 points were represented by texture (crunchiness) "poor" by X. From this measurement result, it was shown that when the present invention was carried out, a clearly good crunch property was obtained.

[0081]

[Table 1]

[0082]

[Table 2]

[0083]

[Table 3]

[0084]

[Table 4]

[0085]

[Table 5]

[0086]

[Table 6]

[0087]

[Table 7]

Claims (2)

[Claims] 1. A mixture of component (a) and component (b) is added to 5 parts.
A hard sugar-coated tablet having a good color tone and texture, which is obtained by sugar-coating a core agent containing 0.0% by weight or more with a maltitol solution containing a colorant. Component (a): 10.0-50.0% by weight of crystalline maltitol Component (b): Crystalline powder 50 which is one kind or a mixture of two or more kinds selected from the group consisting of xylitol, erythritol, mannitol and sorbitol. .0 to 90.
0% by weight 2. The hardness of the core agent according to Test Method A is 1.5 to 2
The hard sugar-coated tablet according to claim 1, which has a color tone and texture of 0.0 kg.