JP2003219809A - Sugar-coated product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sugar-coated product containing an enzyme, capable of shortening an enzyme-releasing time. <P>SOLUTION: This sugar-coated product is characterized by having a sugar- coated layer containing the enzyme. The enzyme is a dextrase and/or mutanase, and the sugar-coated product is a chewing gum, tablet confectionery or capsule. By shortening the enzyme-releasing time, the sugar-coated product has a characteristic of excellent in caries-preventing effect. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a sugar-coated product having an excellent caries prevention effect and the like.

[0002]

BACKGROUND OF THE INVENTION As sugar-coated products, there are many pharmaceuticals such as tablets and troches, chewing gum, tablet confectionery, gummi, capsules, chocolate, nuts, baked goods, candies, dried fruits and the like. It is a means that has been conventionally used. Usually, the material for sugar coating is a syrup obtained by mixing sugar, starch syrup and the like in an edible gum aqueous solution, and in some cases, a pigment, an acidulant, a vitamin, a flavor and the like. To sugar-coat using this, rotate the rotating pan to roll the food and sweets put in the pan, sprinkle the syrup on it, and evenly cover the surface of the food and sweets with the syrup. Moisten and blow hot air into the rotating pan during rotation to remove the water content of the syrup adhering to the surface of the food or confectionery, coat the surface of the food or confectionery with solid syrup, and sprinkle the syrup. By repeating this, a film made of syrup solids is grown to an appropriate thickness and a sugar-coated product is completed. However, instead of sprinkling only syrup in this way, there is also so-called soft sprinkling in which fine powder made of powder such as powdered sugar and syrup are alternately sprinkled to dry. The purpose of sugar coating is to polish the surface to improve the appearance of the product,
The point is that the surface is cured to prevent the contents from collapsing or the products from sticking to each other, thereby facilitating the handling thereof. However, the conventional sugar-coated product has a problem that when the enzyme is blended inside, it takes time to release the enzyme blended inside because the surface is hardened.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide, as a sugar-coated product containing an enzyme, a product having a reduced enzyme release time.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have found that a sugar-coated product with a fast enzyme release rate can be obtained by incorporating the enzyme into the sugar-coated sugar. They have found the present invention and made the present invention. That is,
According to the present invention, the following sugar-coated products are provided. (1) A sugar-coated product having a sugar-coated layer containing an enzyme. (2) The sugar-coated product according to (1) above, wherein the enzyme comprises dextranase and / or mutanase. (3) The sugar-coated product according to (1) or (2) above, wherein the sugar-coated product is a chewing gum, a tablet confectionery, or a capsule.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The sugar coating product of the present invention is a conventionally known sugar coating product in which an enzyme is contained in the sugar coating layer.

The sugar-coated product in the sugar-coated product of the present invention may be any product suitable for food, but in general, pharmaceuticals such as tablets and troches, chewing gum, confectionery, gummi, capsules, Confectionery such as candies.
On the other hand, sugar coating materials are not limited, for example, sugar, starch syrup, xylitol, maltitol, palatinose, reduced palatinose, lactitol, sorbitol,
Erythritol or the like is used.

As the sugar coating method, various methods that have been generally adopted can be used. As a general sugar coating processing method, there is a so-called hard sugar coating method in which only a syrup containing an edible gum substance and an active ingredient is used, and a so-called soft sugar coating method in which a fine powder raw material such as powdered sugar and the syrup are alternately applied. However, either method may be used. In this case, the enzyme should be mixed in either the syrup or the fine powder raw material.

As the enzyme, various conventionally known enzymes applied to foods, particularly an enzyme having a caries preventive effect are used. Such enzymes include, for example, dextranase, mutanase, lysozyme, amylases, proteases, lytic enzymes, one or two of these.
More than one species can be used. The enzyme content in the sugar-coating layer is not particularly limited, and may be the amount usually used in foods.

[0009]

EXAMPLES Next, the present invention will be described in more detail by way of examples.

Example 1, Comparative Example 1 Chewing gum was sugar-coated using the sugar coating material having the composition (%) shown in Table 1. Table 2 shows the component composition (%) of the sugar-coated product. The shape of the chewing gum in this case was granular, and the weight thereof was 2 g / piece. In addition,
In Comparative Example 1, the same amount of enzyme as used in Example 1 was directly incorporated into chewing gum. The sugar coating on the chewing gum was performed by a hard sugar coating method.

[0011]

[Table 1]

[0012]

[Table 2]

Next, the enzyme dissolution test on the sugar-coated product thus obtained was conducted as follows. The results are shown in Table 3.

(Chewing gum enzyme dissolution test) 2 g of each sample of the sugar-coated sugar-coated chewing gum and the comparative chewing gum were chewed for 1 minute to collect saliva, and the dextranase activity in saliva was measured by the Somogyi method. 1 unit of dextranase is 1μg of glucose per minute at 40 ° C
It is an enzyme activity that produces a reducing sugar in an amount equivalent to mol.

[0015]

[Table 3]

From the results shown in Table 3, it can be seen that the sugar-coated product of Example 1 according to the present invention is superior in enzyme-eluting property to the sugar-coated product of Comparative Example 1.

Example 2 and Comparative Example 2 Tablet-shaped chewing gums were sugar-coated with the sugar-coated raw materials having the component composition (%) shown in Table 4. Table 5 shows the component composition (%) of the sugar-coated product. The weight of the tablet in this case was 0.5 g / piece. In Comparative Example 2, the same amount of enzyme as that used in Example 2 was directly blended in the tablet. The sugar coating on the tablets was performed by the hard sugar coating method.

[0018]

[Table 4]

[0019]

[Table 5]

Next, an enzyme dissolution test on the sugar-coated product thus obtained was conducted as follows. The results are shown in Table 6.

(Tablet enzyme dissolution test) Two samples (1.0 g) of each of an enzyme-containing sugar-coated tablet and a comparative tablet were put in 50 mL of warm water of 40 ° C. and 2 cm.
The mixture was stirred at 300 rpm for 1 minute with a stirrer chip (1) and the dexteranase activity of the supernatant was measured by the Somogi method. One unit of dextranalanase is an enzymatic activity that produces 1 μmol of glucose-reducing sugar per minute at 40 ° C.

[0022]

[Table 6]

From the results shown in Table 6, it can be seen that the sugar-coated product of Example 2 according to the present invention is superior in enzyme elution property to the sugar-coated product of Comparative Example 2.

Examples 3 and 4 Granulated chewing gum was sugar-coated with the sugar coating raw materials having the composition (%) shown in Table 7. Table 8 shows the product composition (%) of the sugar coating. The weight of the chewing gum in this case was 2 g / piece. The sugar coating on the chewing gum was performed by a hard sugar coating method.

[0025]

[Table 7]

[0026]

[Table 8]

Examples 5 and 6 Tablet-shaped chewing gums were sugar-coated with the sugar-coated raw materials having the composition (%) shown in Table 9. Table 10 shows the component composition (%) of the sugar-coated product. The weight was 0.5 g / piece. The sugar coating on the tablets was performed by the soft sugar coating method.

[0028]

[Table 9]

[0029]

[Table 10]

Examples 7 and 8 Capsules were sugar-coated with the sugar-coated raw materials having the composition (%) shown in Table 7 above. Capsules having the composition (%) shown in Table 11 for the composition of the sugar-coated product were used. The weight of the capsule in this case was 0.3 g / unit. The sugar coating on the capsule was performed by a soft sugar coating method.

[0031]

[Table 11]

Examples 9 and 10 As raw materials for sugar coating, those having the composition (%) shown in Table 9 were used. In addition, as the sugar-coated material, gummy having the composition (%) shown in Table 12 was used. The gummy weight in this case is 2g
It was / piece. The sugar coating on the gummy was performed by the hard sugar coating method.

[0033]

[Table 12]

[0034]

INDUSTRIAL APPLICABILITY The enzyme-containing sugar-coated product of the present invention can be released in a shorter time than the conventional product because the enzyme is contained in the sugar-coated layer.

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[Procedure amendment]

[Submission date] February 7, 2002 (2002.2.7)

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0017

[Correction method] Change

[Correction content]

Example 2 and Comparative Example 2 Tablets were sugar-coated with the sugar coating raw materials having the component composition (%) shown in Table 4. Table 5 shows the component composition (%) of the sugar-coated product. The weight of the tablet in this case was 0.5 g / piece. In Comparative Example 2, the same amount of enzyme as that used in Example 2 was directly blended in the tablet. The sugar coating on the tablets was performed by the hard sugar coating method.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Name of item to be corrected] 0027

[Correction method] Change

[Correction content]

Examples 5 and 6 Tablets were sugar-coated with the sugar- coated raw materials having the component composition (%) shown in Table 9. Table 10 shows the component composition (%) of the sugar-coated product. The weight was 0.5 g / piece. The sugar coating on the tablets was performed by the soft sugar coating method.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A61K 38/48 C12N 9/46 C12N 9/46 A61K 37/547 (72) Inventor Shigeyuki Koike Sumida Ward, Tokyo Honjo 1-Chome 3-7 F-Term within Lion Co., Ltd. (reference) 4B014 GB08 GB13 GE03 GG15 GP18 4B035 LC04 LE07 LG51 LP36 4B050 CC07 CC10 JJ04 KK09 KK15 LL01 LL02 4C076 AA43 AA60 AA69 BB01 CC16 DD38H EE44 DC23A4 MA02 MA35 MA37 MA47 MA52 NA11 ZA662 ZC192

Claims (3)

[Claims] 1. A sugar-coated product having a sugar-coated layer containing an enzyme. 2. The sugar-coated product according to claim 1, wherein the enzyme comprises dextranase and / or mutanase. 3. The sugar-coated product according to claim 1 or 2, wherein the sugar-coated product is a chewing gum, a tablet confectionery or a capsule.