JP2011092071A - Tablet confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide tablet confectionery having both moderate hardness and collapsibility to chew, and having creamy foaming feeling like welling up through foaming of carbon dioxide. <P>SOLUTION: The tablet confectionery includes (a) a crystalline glucide mixture containing in the tablet confectionery, ≥50 wt.% of crystalline glucide, which is obtained by combining crystalline glucide of different two-group average particle diameters, i.e. crystalline glucide of an average particle diameter of 20-200 μm, and crystalline glucide of an average particle diameter of 200-1,000 μm, at a ratio of (20:80)-(80:20), (b) defatted powder milk, and (c) an organic acid, a carbonate and/or a hydrogen carbonate as the foaming component. The carbonate and/or the hydrogen carbonate is coated with a surface active agent. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a tableting confectionery. More specifically, the present invention relates to a tableting confectionery having both hardness and disintegration suitable for chewing and having a foaming feeling that rises creamy due to foaming of carbon dioxide gas.

  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 (registered trademark)” (trade name, manufactured by Kracie Co., Ltd.) and “Mintia (registered trademark)” (trade name, manufactured by Asahi Food & Healthcare) have become 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 of tongue coating by causing undulations on the tablet surface and licking (Patent Document 1). However, this tongue coating removal tablet is premised on being licked and dissolved, and the disintegration property of the tablet is not considered.

In addition, a tablet confection having a suitable hardness and sharpness has been proposed (Patent Document 2). Hard candy powder granules 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 with hardness suitable for chewing and disintegration, and there is no tableting confectionery specializing in texture such as foaming feeling. Is the current situation.

  On the other hand, in the field of medicine, various studies have been conducted on orally disintegrating tablets for easy administration. 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 product 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 an appropriate hardness and quick disintegration because of heat treatment at 40 to 120 ° C., but carbon dioxide is generated by the heat treatment during production, and the foaming feeling of the orally disintegrating tablet after treatment Is not enough. Moreover, an orally disintegrating tablet combining an active ingredient and a relatively coarse sugar or sugar alcohol, a disintegrant and celluloses has been proposed as a rapidly disintegrating solid preparation (Patent Document 4). Since the disintegrant contains a substance that absorbs water and swells, such as carmellose calcium, there is a sense that saliva is removed when this orally disintegrating tablet is put in the mouth, and it is not a delicious taste that can be satisfied as a tableting confectionery.

  In addition, there has been a proposal to dramatically improve the strength by using a modified whey protein processed product as a binder, but there is no description on improvement of disintegration only regarding hardness improvement (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 pharmaceutical 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, but because hydrous silicon dioxide or the like is used as the adsorbent. Still, it is not a delicious taste that can be satisfied as a tableting confectionery (Patent Document 6). In order to improve the taste of the carbonate, which is a foaming component, there has been a proposal that mitigation of the umami caused by the carbonate is made by selecting the saccharide, but there is no description about 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

  As described above, for tableting confectionery, the elements of hardness and disintegration are very important, but they have a satisfactory level of hardness and disintegration, and can also enjoy a change in texture due to foaming. There is almost no tableting confectionery like this.

  SUMMARY OF THE INVENTION An object of the present invention is to provide a tableting confectionery having both hardness and disintegration suitable for chewing and having a foaming feeling that rises creamy due to foaming of carbon dioxide gas.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors have been coated with a crystalline saccharide mixture obtained by combining crystalline saccharides having different average particle diameters, skim milk powder, an organic acid, and a surfactant. It is possible to produce a tableting confectionery that has both hardness and disintegration appropriate for chewing and has a foaming feeling that rises creamy due to the foaming of carbon dioxide. As a result, the present invention has been completed.

That is, the present invention
(1) The following components (a), (b) and (c):
(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 two or more groups of crystalline saccharides having an average particle diameter, and a weight ratio of 20:80 to 80:20. (B) Nonfat dry milk (c) Organic acid and carbonic acid as foaming component A tableting confectionery comprising salt and / or bicarbonate, wherein the carbonate and / or bicarbonate is coated with a surfactant,
(2) The tableted confectionery according to (1), wherein the amount of carbonate and / or bicarbonate coated with the surfactant is 50% by weight or more of the total carbonate and / or total bicarbonate,
(3) The component (a) containing 50% by weight or more, the component (b) 0.5 to 5.0% by weight, and the component (c) 5.0 to 40.0% by weight (1) Or it relates to the tableting confectionery described in (2).

  In the present invention, it is important that the carbonate or bicarbonate is coated with a surfactant. By coating the carbonate or bicarbonate with a surfactant, the reaction with the organic acid is moderated, and the carbon dioxide produced by the reaction is wrapped in a protective film, so the resulting bubbles are more finely textured. , Creamy and foaming feeling can be obtained.

  The tableting confectionery of the present invention contains a crystalline saccharide mixture in which crystalline saccharides having different average particle sizes are combined, skim milk powder, an organic acid, and a carbonate or bicarbonate coated with a surfactant. This makes it possible to enjoy a texture that is not found in conventional tableting confectionery, which has both moderate hardness and disintegration, and also has a foaming feeling that rises creamy due to the foaming of carbon dioxide gas.

The tableting confectionery of the present invention is
The following components (a), (b) and (c):
(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 two or more groups of crystalline saccharides having an average particle diameter, and a weight ratio of 20:80 to 80:20. (B) Nonfat dry milk (c) Organic acid and carbonic acid as foaming component It contains a salt and / or bicarbonate, and the carbonate and / or bicarbonate is coated with a surfactant.

  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 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 saccharides are 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. Even though the average particle size of the two groups of crystalline carbohydrates is moderately hard and disintegratable to chew even when the average particle size is around 200 μm, the dissolution speed is different as the average particle size of the two groups of crystalline carbohydrates is more distant, A foaming feeling that rises when collapsed tends to be sustained, which is more preferable 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. In addition, when a crystalline saccharide having an average particle diameter exceeding 200 μm is used, the difference in average particle diameter from the crystalline saccharide having an average particle diameter of 200 μm to 1000 μm is reduced, and the inclusion of fine crystalline saccharides Since the amount is small, 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 the crystalline carbohydrate having an 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. In addition, when a crystalline sugar having an average particle diameter exceeding 1000 μm is used, it feels like a foreign body as a tableting confectionery.

  The average particle size of the crystalline sugar can be adjusted to a desired average particle size by passing the crystalline sugar through a sieve. In addition, what is necessary is just to select the thing of the kind which can be adjusted to the said average particle diameter as a sieve suitably.

  In the present invention, a crystalline saccharide having an average particle diameter as described above may be used as a granulated product. For example, what is necessary is just to produce using generally used dry granulation and wet granulation, and it is good also as a granulated material using binders, such as gum arabic, etc. in the range which does not impair disintegration as needed.

Standard of average particle diameter The average particle diameter in the present invention is a particle diameter corresponding to 50% of cumulative volume% in the 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 include, for example, “Nitten HA granulated sugar” (Nippon Sakai Sugar Co., Ltd.), “Granulated Sugar GH2” (Mitsui Sugar Co., Ltd.), “anhydrous crystalline glucose TDA. -S "(San-ei Saccharification Co., Ltd.)," Xyrit Regular Mesh "(Mitsubishi Corporation Foodtech Co., Ltd.)," Erythritol 16952 "(Cargill Japan Co., Ltd.) and the like are commercially available. One kind of these crystalline sugars may be used, or two or more kinds may be used in combination. In addition, in order to obtain a crystalline carbohydrate having a required average particle size, the average particle size can be adjusted by pulverizing the above-mentioned various commercial products.

  In the present invention, the ratio of crystalline carbohydrates having an average particle size of two groups is as follows: crystalline carbohydrates having an average particle size of 20 μm to 200 μm: crystalline carbohydrates having an average particle size of 200 μm to 1000 μm = 20: 80 to 80:20 The weight ratio is adjusted. When the ratio of the crystalline sugar having an average particle size of 20 μm to 200 μm is less than 20% by weight, the disintegration is improved, but an appropriate hardness is not obtained for chewing, and the crystalline sugar having an average particle size of 20 μm to 200 μm When the ratio exceeds 80% by weight, moderate hardness is obtained for chewing, 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.

  In the tableting confectionery of the present invention, it is preferable that the crystalline saccharide having the average particle diameter of the two groups is finally contained in an 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.

The skim milk powder used as the component (b) in the present invention is obtained by removing the milk fat content of so-called raw milk and milk and removing most of the water to make a powder. The skim milk powder may be, for example, a commercially available product and is not particularly limited.
In the tableting confectionery of the present invention, it is preferable that 0.5% by weight or more of skimmed milk powder as the whole tableting confectionery is finally contained. If it is less than 0.5% by weight, the effect of improving hardness is not sufficient. Further, even if the content exceeds 5.0% by weight, the increase in hardness reaches a peak, so 0.5 to 5.0% by weight is the most preferable content range.

As the component (c), an organic acid and a carbonate and / or bicarbonate are used in combination as a foaming component. The organic acid and carbonate and / or bicarbonate are dissolved by saliva in the mouth, mixed with each other and reacted to cause foaming.
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 bicarbonate include sodium bicarbonate and potassium bicarbonate. These organic acids, carbonates and bicarbonates may be used alone or in combination of two or more. Moreover, you may use together carbonate and hydrogencarbonate.

  The present invention is characterized in that carbonates and / or bicarbonates coated with a surfactant are used as the carbonates and / or bicarbonates used. By coating carbonate or bicarbonate with a surfactant, the reaction with the organic acid is moderated, and carbon dioxide generated by the reaction is enveloped in a film made of the surfactant, so that the generated bubbles are more textured. It becomes fine and has a foaming feeling that is creamy and springs up.

  The type of surfactant that coats the carbonate or bicarbonate is preferably one that can be dissolved by heating, or one that is liquid at room temperature. Examples of the surfactant that can be used include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. These surfactants may be used alone or in combination of two or more.

  The coating with a carbonate or bicarbonate surfactant may be liquefied by heating and dissolution, or the surfactant that is liquid at room temperature, and 2 times or more, preferably 2 to 5 times by weight of the carbonate or It is carried out by blending bicarbonate, stirring, and powdering the lump. The stirring and pulverization may be performed using a commercially available beaker or mill. There is no particular limitation on the average particle diameter of carbonic acid or hydrogen carbonate subjected to surfactant coating after pulverization as long as it can be used for tableting confectionery.

  In the tableting confectionery of the present invention, the amount of carbonate and / or bicarbonate coated with the surfactant is the total carbonate and / or total bicarbonate from the viewpoint of obtaining a foaming feeling that is creamy and uplifting. More than 50% by weight of the salt is preferred, and all coated carbonates and / or bicarbonates may be used.

  Moreover, as content of the organic acid which is a foaming component (c), carbonate, and hydrogencarbonate, 5.0-40.0 weight% is preferable in a tableting confectionery in total, 10.0-25.0 weight is preferable. % Is more preferable.

  In the tablet confectionery of the present invention, sucrose fatty acid ester, glycerin fatty acid ester, magnesium stearate and the like as a lubricant, and fine silicon dioxide and the like as a manufacturing aid may be added within a range not impairing hardness and disintegration. it can. 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 is generally a mixture of (a) the crystalline sugar, (b) nonfat dry milk and (c) foaming component, and if necessary, optional components such as a lubricant. It can be obtained by compression tableting with a typical tableting machine. The tableting machine can be a rotary tableting machine or a single-acting tableting machine generally used in the field of tableting confectionery. 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 granules)
Using a fluidized bed granulator (LAB-1 type: manufactured by Paulek), 100 g of 5% aqueous gum arabic aqueous solution is sprayed onto 500 g of anhydrous crystalline glucose (commercial product) with an average particle size of 60 μm. A was obtained.

(Preparation of carbonate or bicarbonate powder coated with surfactant)
10 g of glycerin fatty acid ester liquefied by heating and dissolution was added to 30 g of sodium hydrogen carbonate, and after stirring, the mixture was pulverized with a commercially available miller to obtain surfactant-coated sodium hydrogen carbonate powder B.

[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 tableting sweets 1 to 4 were obtained. Moreover, the hardness of the obtained tableting confectionery was measured with a Kiyama-type hardness meter, and the results are also shown in Table 1. In the present invention, the appropriate hardness for chewing is 16 to 24 kg.
Moreover, about disintegration, when eating a tableting confectionery, what collapsed without remaining and melt | dissolved within 20 seconds was determined to be moderate disintegration.
When the obtained tableting confectionery 1 to 4 was eaten, it was a tableting confectionery having an appropriate hardness and having a disintegrating property and also enjoying a very creamy and foaming feeling.

[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 tableting sweets 1 to 4 were obtained. Moreover, the hardness of the obtained tableting confectionery was measured with a Kiyama-type hardness meter, and the results are also shown in Table 2.
When the obtained tableting confectionery was eaten, the tableting confectionery of Comparative Example 1 had a foaming feeling that swelled up, but lacked the fineness of foaming (creaminess). The tableting confectionery of Comparative Example 2 did not have an appropriate hardness, and therefore was not expected as a foaming feeling. The tableting confectionery of Comparative Example 3 was very hard and did not feel disintegrable. Therefore, the foaming feeling was weak and was not what was expected. Although the tableting confectionery of Comparative Example 4 was shaped, it was not edible as a tableting confectionery.

Claims (3)

The following components (a), (b) and (c):
(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 two or more groups of crystalline saccharides having an average particle diameter, and a weight ratio of 20:80 to 80:20. (B) Nonfat dry milk (c) Organic acid and carbonic acid as foaming component A tableting confectionery comprising salt and / or bicarbonate, wherein the carbonate and / or bicarbonate is coated with a surfactant.   The tableting confectionery according to claim 1, wherein the amount of the carbonate and / or bicarbonate coated with the surfactant is 50% by weight or more of the total carbonate and / or the total bicarbonate.   The component (a) is 50% by weight or more, the component (b) is 0.5 to 5.0% by weight, and the component (c) is 5.0 to 40.0% by weight. Tableting confectionery.