JP2011030437A - Tablet confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide tablet confectionery which has disintegrating properties in spite of having moderate hardness, and additionally has foaming feeling as if welling up. <P>SOLUTION: The tablet confectionery contains (a) ≥50 wt.% of crystalized carbohydrate composed of a crystalized carbohydrate mixture which is obtained by combining two crystalized carbohydrates respectively having different average particle diameters of 20-200 μm and 200-1,000 μm at a ratio of 20:80 to 80:20, and (b) skim milk. The tablet confectionery contains organic acid, and carbonate or hydrogen carbonate as foaming components. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a tableting confectionery.

  In recent years, many tableting products have been developed, and in the confectionery field, product development has been performed due to diversification of consumer needs. For example, “Frisk” (trade name, manufactured by Kracie) and “Mintia” (trade name, manufactured by Asahi Food & Healthcare) are large markets in the tableting confectionery market. These are products based on the concept of refreshing feeling, and are made of a fabric mainly composed of sorbitol. Although they have tableting hardness, disintegration is not considered.

In addition, as a tableting product having a new texture, the following has been proposed and published.
For example, it has been proposed as a tongue coating removal tablet. This uses the difference in solubility of carbohydrates at 37 ° C., and realizes physical removal by causing undulations on the tablet surface and licking (Patent Document 1). However, the tongue coating removal tablet is premised on being licked and dissolved, and disintegration is not considered.

In addition, a tablet confection having a suitable hardness and sharpness has been proposed (Patent Document 2). A hard candy powder granule having a specific particle size, and preferably an edible binder powder granule having a specific particle size, and preferably an edible lubricant powder granule having a specific particle size for the whole tablet confectionery Although it is blended and tableted at a specific ratio, a hard candy must be prepared in advance and further pulverized, which complicates the process. Further, the crispy texture is a texture when chewed, but is a physical property different from disintegration and cannot be said to be a texture rich in change.
Therefore, in the field of tableting confectionery, there are almost no tableting confectionery that has both hardness suitable for chewing and disintegration, and there is no tableting confectionery specialized in texture such as foaming feeling. Is the current situation.

  On the other hand, in the field of medicine, various studies have been made on orally disintegrating tablets having appropriate hardness and disintegration in order to make them easy to take. For example, as an orally disintegrating composition and a method for producing the same, a suitable hardness can be obtained by applying a simple specific treatment to a molded article in a dry state containing an organic acid, a carbonate, a network maintenance agent, and a coloring inhibitor. There is a proposal (Patent Document 3). This is described as having a suitable hardness and quick disintegration because of a heat treatment at 40 to 120 ° C., but carbon dioxide gas is generated by the heat treatment, and the foaming feeling is not sufficient after the treatment. In addition, an orally disintegrating tablet in which an active ingredient and a relatively coarse sugar or sugar alcohol, a disintegrant, and celluloses are combined has been proposed as a rapidly disintegrating solid preparation (Patent Document 4). The disintegrant contains a substance that absorbs water and swells, such as carmellose calcium, so that it has a sensation that saliva is taken, and it is not satisfactory as a tableting confectionery.

  Proposals for new binders have also been made. There has been a proposal to dramatically improve strength by using a modified whey protein processed product as a binder, but there is no description on improvement of disintegration only with respect to improvement in hardness (Patent Document 5).

  On the other hand, tablets with effervescent characteristics have been proposed. Studies have been made to obtain stability as a foaming composition for the purpose of cleaning the mouth or as a foaming composition. An effervescent medicinal composition that is physically and chemically stable has been proposed by combining an adsorbent with an acid and a carbonate and a medicine in combination. However, the adsorbent is used because it contains hydrous silicon dioxide or the like. After all it is not delicious that can be satisfied as a tableting confectionery. (Patent Document 6) In order to improve the taste of carbonate, which is a foaming component, proposals have been made that mitigation of the umami caused by carbonate is reduced by the selection of carbohydrates, but there is no description of disintegration (Patent Document 7). ).

International Publication No. 2007/026755 Pamphlet Japanese Patent No. 3262227 Japanese Patent No. 3228335 JP 2006-70046 A Japanese Patent No. 3188657 Japanese Patent No. 4165224 Japanese Patent Laid-Open No. 11-189516

  An object of the present invention is to provide a tableting confectionery having an appropriate hardness and having disintegration properties. Another object of the present invention is to provide a tableting confectionery having an effervescent feeling in addition to the above characteristics.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have an appropriate hardness by including a crystalline sugar mixture obtained by combining crystalline sugars having different average particle diameters and skim milk powder. However, the present inventors have found that disintegration can be enjoyed, and have completed the present invention.
Specifically, the present invention
(A) The tableted confectionery contains 50% by weight or more of a crystalline saccharide, and the crystalline saccharide includes a crystalline saccharide having an average particle diameter of 20 μm to 200 μm, and a crystalline saccharide having an average particle diameter of 200 μm to 1000 μm. A mixture of crystalline saccharides having two different average particle diameters, the ratio of which is 20:80 to 80:20,
(B) It is a tableting confectionery characterized by containing skim milk powder, and relates to a tableting confectionery having an appropriate hardness and having disintegration properties.

  Moreover, this invention relates to the said tablet confectionery which can enjoy a feeling of foaming by containing an organic acid and carbonate or hydrogencarbonate as a foaming component.

The tableting confectionery according to the present invention includes a crystalline sugar mixture in which crystalline sugars having different average particle sizes are combined, and skim milk powder, thereby having a disintegrating property while having an appropriate hardness. It made it possible to enjoy a texture not found in tablet confectionery.
Moreover, the tableting confectionery which concerns on this invention can further enjoy the foaming feeling which gets excited by containing a foaming component.

The tableting confectionery of the present invention contains (a) 50% by weight or more of a crystalline saccharide in the tableting confectionery, the crystalline saccharide has a crystalline saccharide having an average particle size of 20 μm to 200 μm, and an average particle size. Contains a crystalline carbohydrate mixture of two different average particle sizes of crystalline carbohydrates with a crystalline carbohydrate of 200 μm to 1000 μm, the ratio of which is 20:80 to 80:20, and (b) skim milk powder It is characterized by that.

  In the present invention, the crystalline sugar used as the component (a) is a crystal of sugar and sugar alcohol. Examples of the sugar used in the present invention include glucose, fructose, lactose, sucrose, and trehalose. Examples of the sugar alcohol include erythritol, D-mannitol, xylitol, maltitol, sorbitol, and the like.

  In addition, as the crystalline sugar, a dry granulation or a wet granulation product which is generally used may be produced, and a binder such as gum arabic may be used as long as the disintegration property is not impaired.

  In the present invention, as the crystalline saccharide, a combination of crystalline saccharides having two different average particle diameters is used. The two types of crystalline carbohydrates are crystalline carbohydrates having an average particle size of 20 μm to 200 μm and crystalline carbohydrates having an average particle size of 200 μm to 1000 μm. Although both crystalline sugars are 200 μm and have moderate hardness even in the vicinity, they are disintegrating, but the dissociation speed is different, and the foaming feeling that rises when disintegrating tends to persist, and is desirable as a texture .

  When a crystalline sugar having an average particle diameter of less than 20 μm is used instead of the crystalline sugar having an average particle diameter of 20 μm to 200 μm, there are problems in handling such as granulation or caking when directly hitting. It can happen. Further, when a crystalline saccharide exceeding 200 μm is used, the difference in average particle size from the crystalline saccharide having an average particle size of 200 μm to 1000 μm is reduced, and the content of fine crystalline saccharide is reduced. Therefore, the overall crispness becomes worse as a tableting confectionery and it is not preferable as a tableting confectionery because it is rough.

  When a crystalline saccharide having an average particle size of less than 200 μm is used instead of a crystalline saccharide having an average particle size of 200 μm to 1000 μm, the timing of dissolving with a crystalline carbohydrate having a small average particle size of 20 μm to 200 μm is close, and collapse The foaming feeling that rises when it is done will not be sustained. Further, when a crystalline sugar having an average particle size of 1000 μm or more is used, it feels like a foreign body as a tableting confectionery. Moreover, you may produce the granulated product using the dry granulation generally used and wet granulation. A binder or the like may be used as long as the disintegration property is not impaired.

  The average particle size of the crystalline sugar can be adjusted to a desired average particle size by applying a sieve having a desired roughness after pulverization. In addition, what is necessary is just to select suitably about the means of a grinding | pulverization process, and the kind of sieve.

Standard of average particle diameter The average particle diameter referred to here is a particle diameter corresponding to 50% of the cumulative particle size distribution. It can be measured using a sieve particle size distribution meter or a laser diffraction particle size distribution meter.

Examples of the crystalline saccharide having an average particle size of 20 μm to 200 μm used in the present invention are commercially available products such as “anhydrous crystalline glucose TDA-C” (SUNEI Saccharification Co., Ltd.), “Xyrit Fine Powder” (Mitsubishi Corporation Foodtech Co., Ltd.). )), “ERIDEXF16960” (Cargill Japan Co., Ltd.) and the like can be obtained as commercial products.
In addition, crystalline carbohydrates having an average particle size of 200 μm to 1000 μm are commercially available products such as “Nitten HA granulated sugar” (Nippon Secha Sugar Co., Ltd.), “Granulated Sugar GH2” (Mitsui Sugar Co., Ltd.), “Anhydrous Crystalline glucose TDA-S "(SANEI saccharification Co., Ltd.)," Xyrit regular mesh "(Mitsubishi Corporation Foodtech Co., Ltd.)," Erythritol 1695 "(Cargill Japan Co., Ltd.), etc. can be obtained as commercial products. .

  One kind of these crystalline sugars may be used, or two or more kinds may be used in combination.

  In order to obtain a sugar or sugar alcohol having a required average particle diameter, it can be adjusted from the above-mentioned various commercial products using a method such as grinding. The pulverization can be performed using a cutter mill, a jet mill, a hammer mill or the like.

In the tableting confectionery of the present invention, the crystalline sugar is contained in a total amount of 50% by weight or more. When the content of the crystalline sugar is less than 50% by weight, the disintegration property of the tableting confectionery is lowered.
Among them, the crystal sugar having an average particle diameter of 20 μm to 200 μm: crystal sugar having an average particle diameter of 200 μm to 1000 μm = 20: 80 to 80:20 (weight ratio) is adjusted. When the ratio of the crystalline sugar having an average particle diameter of 20 μm to 200 μm is less than 20% by weight, the disintegration is improved, but an appropriate hardness cannot be obtained, and the ratio of the crystalline sugar having an average particle diameter of 20 μm to 200 μm is 80%. If it exceeds 50%, moderate hardness is obtained, but the disintegration property is lowered. The weight ratio is preferably crystalline saccharide having an average particle diameter of 20 μm to 200 μm: crystalline saccharide having an average particle diameter of 200 μm to 1000 μm = 50: 50 to 20:80.

The skim milk powder used as the component (b) in the present invention is so-called raw milk, milk milk fat content is removed, most of the water is removed and powdered, and there is no particular limitation as long as it is commercially available. Absent.
In the final tableting confectionery, the blending amount of the tableting confectionery as a whole is preferably 0.5% by weight or more. If it is less than 0.5% by weight, the hardness is not sufficiently improved. Moreover, even if it adds 5.0 weight% or more, since a raise of hardness will stop, 0.5 to 5.0 weight% becomes the most preferable range.

Moreover, it is preferable that the tableting confectionery of this invention contains a foaming component from a viewpoint which can show a foaming feeling which is excited.
As the foaming component, an organic acid and a carbonate or bicarbonate are used in combination.
Examples of the organic acid include citric acid, tartaric acid, ascorbic acid, malic acid, fumaric acid, succinic acid, and malonic acid.
Examples of the carbonate include sodium carbonate, potassium carbonate, ammonium carbonate, and sodium sesquicarbonate, and examples of the sodium hydrogen carbonate salt include sodium hydrogen carbonate and potassium hydrogen carbonate.
These organic acids, carbonates or bicarbonates may be used alone or in combination of two or more.
As a compounding quantity of a foaming component, 5-45 weight% is preferable in a tableting confectionery, and 10-25 weight% is more preferable.

  In addition, sucrose fatty acid esters, glycerin fatty acid esters, magnesium stearate, and the like, which are generally used as lubricants, may be added as fine particles such as silicon dioxide as long as the characteristics of the present invention are not impaired. In addition, nutrients such as vitamins, minerals, lactic acid bacteria, and dietary fiber can be added, and fragrances, acidulants, seasonings, coloring agents, and the like can be added in the same manner. Furthermore, starches, celluloses, fruit juices and the like can be added.

The tableting confectionery of the present invention having the above-described configuration can be obtained by compressing and compressing the mixture containing the crystalline sugar, skim milk powder and the foaming component with a general tableting machine. The tableting machine can be a rotary tableting machine or a single-acting tableting machine that is generally used.
Further, the tableting conditions are conditions that can be produced by the normal tableting machine, and may be any conditions that do not change the crystal state, such as remarkably melting and dissolving such as heating and humidification.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples of the present invention. However, the present invention is not limited to these examples.

(Preparation of anhydrous crystalline glucose granulated product)
Using a fluidized bed granulator (LAB-1 type: manufactured by Paulek), 100 g of 5% aqueous solution of gum arabic was sprayed onto 500 g of anhydrous crystalline glucose having an average particle size of 60 μm to obtain anhydrous crystalline glucose granulated product A. .

[Examples 1 to 4]
Various raw materials were mixed so as to have the composition shown in Table 1, and compressed using a rotary tableting machine (“CPR-25”: manufactured by DOT. BONAPACE) into a round flat mold having a diameter of 10 mm, and the unit weight was 0. .60 g of a tableting confectionery was obtained. Eating the resulting tableted confectionery 1 to 3, it has a moderate hardness but also has disintegration, and can further enjoy a foaming feeling that includes a foaming component (bicarbonate, organic acid). It was a tableting confectionery. The tableting confectionery 4 was a tableting confectionery having a disintegrating property while having an appropriate altitude.

[Comparative Examples 1-4]
Various raw materials were mixed so as to have the composition shown in Table 2, and compressed using a rotary tableting machine (“CPR-25”: manufactured by DOT. BONAPACE) into a round flat mold with a diameter of 10 mm, and the unit weight was 0. .60 g of a tableting confectionery was obtained. When the obtained tableting confectionery was eaten, the tableting confectionery of Comparative Examples 1 to 4 could not obtain a foaming feeling that was excited. In addition, the tableting confectionery of Comparative Example 4 had moderate hardness, but was poor in disintegration, and was a tableting confectionery with a remaining after being crisp.

[Reference Example 1]
The anhydrous crystalline glucose granulated product A obtained in Example 1 and the crystal granulated sugar having an average particle size of 300 μm were mixed, mixed in accordance with the composition shown in Table 2, and a rotary tableting machine (“CPR-25”: DOT. (Commercially available from BONAPACE) and compressed into a round flat shape with a diameter of 10 mm to obtain a tableted confectionery having a single weight of 0.60 g. When the obtained tableting confectionery was eaten, it was a tableting confectionery having no appropriate hardness.

Moreover, the hardness of the tableting confectionery obtained in Examples 1 to 4, Comparative Examples 1 to 4 and Reference Example was measured with a Kiya-type hardness meter. The results are shown in Tables 1 and 2.
From the results of Tables 1 and 2, the tableting confectionery obtained in Examples 1 to 4 is more tablet-like than the tableting confectionery obtained in Comparative Examples 1 to 4 obtained by tableting using general crystalline cellulose. It can be seen that the hardness is high.

Claims (3)

Tableting confectionery characterized in that it contains the following components (a) and (b): (a) Tableting confectionery contains 50% by weight or more of crystalline sugar, and the crystalline sugar has an average particle size of 20 μm. Crystal sugar having a ratio of 20:80 to 80:20, which is formed by combining two kinds of crystal sugars having different average particle diameters, that is, a crystal sugar having a particle diameter of 200 μm and a crystal sugar having an average particle diameter of 200 μm to 1000 μm. Quality mixture.
(B) Nonfat dry milk   The tableting confectionery of Claim 1 containing an organic acid and carbonate or hydrogencarbonate as a foaming component.   The tableting confectionery according to claim 1 or 2, wherein the content of skim milk powder is 0.5 to 5.0% by weight.