JP2558391B2 - Manufacturing method of powdered gum for tableting - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a powdery gum for tableting, which is capable of producing a tableting gum having fluidity and good taste and texture.

[0002]

2. Description of the Related Art Generally, a powdered gum for tableting comprises a gum raw material containing sugar, a gum base and a flavor as main components, and the gum raw material is kneaded to form a gum and then powdered. Tableting is performed by filling the tablet gum (mill) with the powdered gum and punching. As a method of pulverizing the above gum into a powdery gum for tableting, for example, (1) a method of pulverizing the gum at a low temperature to pulverize it (2) heating the produced gum (70
(3) The method of pulverizing by mechanical pulverization after drying (3.degree. C. or higher) (3) Adding a binder solution such as gum arabic to a gum raw material and kneading to form a gum, which is heated (70.degree. C. or higher) (4) A method of cooling the produced gum to 0 ° C. or lower and mechanically pulverizing it into powder, and the like.

[0003]

However, the above methods (1) to (4) have the following problems.

In the above method (1), since the particle size of the powdered gum cannot be made uniform, the resulting powdered gum becomes inferior in fluidity and the supply to the tablet machine dies is not constant. Therefore, there is a problem that a tableted product having a constant weight cannot be obtained. In addition, since the sugar and the gum base have poor homogeneity, the binding force between the gum base or the powder and the punch or mortar is greater than the binding force between the powder of the sugar or the like or the powder and the gum base. As a result, the powdered gum adheres to the punch or die, making it difficult to tablet.

In the above methods (2) and (3), the heating improves the dispersibility of the gum base, causes partial melting of the powder such as sugar, and causes the binder to bind the gum base and the powder well. Therefore, tableting after the heating gives a granular powder gum that is hard and has a high fluidity. However, during the heating process, the flavor and volatility of the obtained tableting gum may be deteriorated due to volatilization and deterioration of flavor, melt separation of a gum base, deterioration due to oxidation, and deterioration of texture due to evaporation of water. Feeling inferior.

In the above method (4), since it is frozen and then pulverized, the flavor and texture as described above are not volatilized or deteriorated, the gum base is not deteriorated, and the deterioration of flavor and texture can be eliminated. However, because the powdered particles become very soft and fluffy with a large volume,
The fluidity is poor and a constant weight cannot be supplied into the die. Further, the powdered gum easily adheres to the pestle and die, making it difficult to tablet. Furthermore, this method has a problem that the production cost becomes high because equipment for freezing is required.

As described above, it is desired to develop a powdery gum for tableting which does not cause deterioration of flavor and texture due to heating and has good fluidity and which does not adhere to a punch or die even when tableting, but it is still desired. The reality is that it has not been developed.

The present invention has been made in view of such circumstances, and prevents deterioration of flavor and texture due to heating,
It is an object of the present invention to provide a method for producing a powdery gum for tableting, which can improve productivity.

[0009]

In order to achieve the above object, a method for producing a powdered gum for tableting of the present invention comprises kneading a powdered gum raw material containing sugar, a gum base and a flavor as a main component and a binder solution. After that, a water-absorbing saccharide that absorbs the water content of the binder solution is added and further kneaded, and then this is crushed into a powder.

[0010]

In other words, the inventors of the present invention conducted a series of studies in order to obtain a powdered gum for tableting which has good fluidity and does not adhere to a punch or die even when tableting, and which has a good flavor and texture. Ivy. As a result, saccharides, powdered gum raw material mainly composed of gum base and flavor, after kneading by adding a binder solution, and then kneading by adding a water-absorbing saccharide, water-absorbing saccharides water content of the binder solution. It has been found that the product gum itself is in a brittle state and can be crushed as it is because the product is absorbed and dispersed in the product gum. The powdered gum obtained by this method does not adhere to punches or dies during tableting, and since it is not heated during powdering, neither flavoration nor deterioration occurs.

Next, the present invention will be described in detail. The powdered gum for tableting of the present invention is produced by kneading a powdered gum raw material and a binder solution, then adding and kneading water-absorbing sugar, and pulverizing the mixture.

As the saccharide used in the present invention, powdered sugar of sugar, hydrous glucose or the like may be used alone or in combination. It is preferable to use it by replacing it.

As the water-absorbing saccharides, it is preferable to use anhydrous maltose and anhydrous glucose, which absorb a large amount of water, alone or in combination.

As the binder solution, a solution containing at least one binder of gum arabic, pullulan and gelatin is used because of its binding property to the powdered gum raw material. The binder solution is preferably added in an amount that does not exceed the amount of water that can be absorbed by anhydrous maltose and anhydrous glucose, and is preferably 100 parts by weight of sugar (hereinafter abbreviated as "part"). It is in the range of 0.5 to 5 parts. Further, the binder solution is preferably diluted so that the binder in the range of 0.1 to 5 parts can be added to 100 parts of the powdered gum raw material.

If desired, an acidulant and a color may be added to the powdered gum raw material.

The powdered gum for tableting of the present invention is manufactured as follows. First, the gum base is kept warm at 40 to 50 ° C., this is put into a mixer (kneader), saccharides are added and kneaded sufficiently. Next, when the whole is uniformly mixed, a flavor and, if necessary, an acidulant, a pigment and the like are added and sufficiently kneaded. Then, a binder solution is added to this kneaded product and further kneaded, and then water-absorbing saccharides that absorb water in the binder solution are added to continue kneading. Finally, the kneaded product is crushed with a crusher to obtain a powdered gum for tableting.

When the binder solution is added to the above kneaded product and further kneaded, and then the water-absorbing saccharide is added and kneaded, the water-absorbing saccharide of the binder solution absorbs the water content of the binder solution and is itself kneaded. Becomes a solidified state and disperses in the produced gum. for that reason,
Even if it is not heated, the produced gum itself becomes brittle,
The crushed powdered gum has good flowability.

When the powdered gum for tableting obtained as described above is tabletted, a tableting gum having a good flavor and texture without volatilization or deterioration of flavor can be obtained.

[0019]

As described above, the powdery gum for tableting of the present invention is prepared by kneading the powdery gum raw material and the binder solution, then adding the water-absorbing saccharide, and further kneading to obtain the water content of the binder solution. Is absorbed into water-absorbing saccharides, which is then crushed and powdered. When the water-absorbing saccharide absorbs the water content of the binder solution, the water-absorbing saccharide itself becomes a solidified state and disperses in the produced gum, so that the produced gum itself becomes brittle. Therefore, it is possible to obtain a powdered gum for tableting, which has good fluidity without heating and does not adhere to punches or mortars without tableting, so that flavor does not evaporate or deteriorate due to heating, and texture does not deteriorate. It is possible to obtain a powdered gum capable of tableting a tableting gum having a good flavor and texture. In addition, since it does not require large-scale equipment, special machinery, or equipment, it can be manufactured at low cost. Next, examples will be described together with comparative examples.

[0020]

Example 1 Each raw material was prepared in the following proportions.

Next, the gum base was kept warm at 40 ° C., and the kept warm gum base was put into a kneader, and the whole amount of sugar and 20 parts of anhydrous maltose were added and kneaded sufficiently.
Next, at the time when the whole was mixed uniformly, a flavor, an acidulant, and a pigment were added and sufficiently kneaded. Then, a binder solution was added to the kneaded mixture and kneaded, and then the remaining amount of anhydrous maltose was added and further kneaded. Finally, this kneaded product was crushed with a crusher to obtain a powdered gum for tableting.

[0022]

Example 2 As shown below, each raw material was prepared in the same ratio as in the above-mentioned example except that anhydrous maltose was replaced with anhydrous glucose, and a powdery gum for tableting was obtained in the same manner as in the above-mentioned example. .

[0023]

Comparative Example 1 Each raw material was prepared in the following ratio.

Next, the gum base was kept warm at 40 ° C., and the kept warm gum base was put into a kneader, and the entire amount of glucose and 12 parts of sugar were added and kneaded sufficiently. Next, at the time when the whole was mixed uniformly, a flavor, an acidulant, and a pigment were added and sufficiently kneaded. Then, a binder solution was added to this kneaded mixture and kneaded, and then the remaining amount of sugar was added and the mixture was heated to 80 to 90 ° C. and kneaded. Finally, this kneaded product was crushed with a crusher to obtain a powdered gum for tableting.

[0025]

Comparative Example 2 Each raw material was prepared in the following ratio.

Next, the gum base was kept warm at 40 ° C., and the kept warm gum base was put into a kneader, and glucose and sugar were added to the whole amount and kneaded sufficiently. Next, at the time when the whole was mixed uniformly, a flavor, an acidulant, and a pigment were added and sufficiently kneaded. The kneaded product was cooled to 0 ° C. or lower and then pulverized at 0 ° C. or lower by a pulverizer to obtain a powdery gum for tableting.

The tableting powder gums of Examples 1 and 2 and Comparative Examples 1 and 2 obtained as described above were evaluated for the hardness and particle size distribution of the powder. The results are shown in Table 1 below.

[0028]

[Table 1]

From the results shown in Table 1 above, the powder gums of Examples 1 and 2 and Comparative Example 1 were good in that the hardness of the particles was hard and the particle size was constant. On the other hand, Comparative Example 2
The powdered gum of No. 1 was soft and had a large variation in particle size.

In addition, Examples 1 and 2 and Comparative Example 1,
100 tableting gums were prepared using the powdered gum for tableting of 2 and the weight distribution of the tableting gum, the presence or absence of adhesion to the tableting machine, and the overall productivity were evaluated. The results are shown in Table 2 below.
It was shown to.

[0031]

[Table 2]

From the results shown in Table 2 above, the powdered gums of Examples 1 and 2 and Comparative Example 1 did not adhere to the tableting machine, the weight of the tableting gum was constant, and the productivity was good. . On the other hand, the powdered gum of Comparative Example 2 easily adhered to the tableting machine, had a large variation in the weight of the tableting gum, and had poor productivity.

Further, the tableting gums prepared by tableting the powdered gums of Examples 1 and 2 and Comparative Examples 1 and 2 were analyzed by 15 expert panelists for scenting, change of scent and texture. I performed a sensory test. The results are shown in Table 3 below.

[0034]

[Table 3]

From the results shown in Table 3 above, the tableting gums prepared by tableting the powdered gums of Examples 1 and 2 and Comparative Example 2 were:
The scent, change in scent, and texture were all good. On the other hand, the tableting gum produced by tableting the powdered gum of Comparative Example 1 was inferior in all.

Claims (4)

(57) [Claims] 1. A powdered gum raw material containing sugar, a gum base and a flavor as a main component and a binder solution are kneaded, and then water-absorbing saccharides which absorb water in the binder solution are added and further kneaded. A method for producing a powdered gum for tableting, which comprises crushing and pulverizing the powder. 2. The method for producing a powdered gum for tableting according to claim 1, wherein the saccharide has at least one of anhydrous maltose and anhydrous glucose as a main component. 3. The method for producing a powdered gum for tableting according to claim 1, wherein the binder solution is a solution containing at least one selected from the group consisting of gum arabic, pullulan and gelatin. 4. The method for producing a powdered gum for tableting according to claim 1, wherein the water-absorbing saccharide is at least one of anhydrous maltose and anhydrous glucose.