JP2852498B2 - Low-calorie granules for tablet confection, method for producing the same, and tablet confection using the granules - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to granules having physical properties suitable for producing low-calorie tablet confections and tablet confections using the same.

[0002]

2. Description of the Related Art In recent years, the problem of obesity has newly arisen together with overnutrition or overeating. Therefore, various means such as low salt, low calorie or low fat meals have been devised as a means for maintaining health, and the products have been seen in the market. Conventionally, erythritol is known to be a sweetener that is difficult to digest and has low calories, and although it is suitable as a raw material for low-calorie foods, it has a strong taste, has high crystallinity, and has low hygroscopicity. There is no precedent for using erythritol as the main raw material in tablet confections because of the lack of binding properties and the lack of a suitable binding agent for the following reasons.

[0003]

As described above, erythritol has poor binding properties, so that granules obtained by granulating only with erythritol are liable to crumble, and if they are dried naturally after a while, they will break apart. Would. Therefore, conventional binders such as gelatin, gum arabic, starch syrup, etc. were added to make granules and compressed,
For unknown reasons, the confectionery caps (meaning that the confectionery is broken into layers. The same applies hereinafter), and a satisfactory product cannot be obtained. Although sorbitol was used as a binder in the trial, capping also occurred and the purpose could not be achieved. Even if an attempt is made to prevent capping by using a large amount of binder, blocking or mixture between the granules or between the granules occurs during granulation or drying (the whole mixture sticks together. The same applies hereinafter). The granule drying operation cannot be performed, or adheres to the punch at the time of tableting, and the subsequent tableting operation cannot be performed.

[0004]

Means for Solving the Problems The present inventors intend to develop a low-calorie tablet confection using such erythritol, and by specifying the means for producing granules and the composition and properties of the granules, The present invention has been completed, and efforts have been made to improve the unique flavor of erythritol. The details of the present invention will be described below.

Erythritol is used in the form of a commercially available fine powder. The particle size is preferably about 800 to 10 μm. The amount used is preferably from 40 to 95% by weight based on the solid content of the granules. Hereinafter, unless otherwise specified, the solid raw material is in the form of fine powder.

[0006] The reduced starch saccharified product is obtained by reducing the sugar in the starch saccharified product, and includes reduced maltose syrup and reduced syrup. Among them, reduced maltose syrup is particularly suitable for the present invention. Liquid maltose starch syrup is commercially available in liquid form and powdered form, and its main component is maltitol. In the present invention, any of them can be suitably used. Powdered reduced maltose starch syrup having a particle size of 1000 to 10 μm is used. Maltitol is contained in reduced maltose starch syrup in an amount of 70 to 80% or more. Various reduced starch syrups are also commercially available, and any of them can be advantageously used in the present invention.

[0007] Sugar is optionally used.
Sugar is not special. For example, glucose, fructose,
Sucrose, lactose, maltose, oligosaccharides, starch syrup, polydextrose, palatinose and the like are counted.

[0008] Sugar alcohols are also not exceptional.
The reduced starch saccharified product, which is a main component of the component of the present invention, is, of course, a kind of sugar alcohol. In addition, sorbitol, reduced fructose, reduced lactose, reduced polydextrose, reduced palatinose and the like are also included. All of these have low calories.

In addition, various flavors, nutritional enhancers, pigments, fragrances and the like can be arbitrarily mixed in order to have the usual properties as tablet confections. As flavoring agents, ordinary fats and oils, nuts, sweeteners, acidulants, dairy products, fruit products, coffee, etc. are counted, and other lubricants are optionally used to improve the processing characteristics as tablet confectionery Of course, it may be possible. As the lubricant, various emulsifiers are usually used, and for example, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and the like are commonly used.

[0010] Although reduced palatinose is available as a commercial product, in the present invention, reduced palatinose used is ground to a particle size of 2,000 to 10 µm, preferably 1,000 to 20 µm.

[0011] The kneading is performed by usual means. Any means and apparatus can be used as long as the mixture can be kneaded and homogenized. For example, a so-called kneader is satisfactorily used for this purpose. It is convenient that the device can be heated.

Granulation is by extrusion granulation. That is, the kneaded granule composition is pumped and pumped toward an outlet having pores or an outlet having a network structure. Extrusion granulators are commercially available for this purpose.

The obtained granules are dried by a conventional method. For example, any of the means of normal pressure heating drying, hot air drying, and reduced pressure drying may be used, but the moisture content after drying is adjusted to 0.2 to 2%. The moisture value may be determined to be suitable within the above range depending on the difference in the granule composition. This drying is one of the features of the present invention.

The granules of the present invention are produced in the following manner. Erythritol and the reduced starch saccharified compound are appropriately mixed and mixed, and in some cases, various sugars, sugar alcohols, flavoring agents and the like are added and kneaded. Some heating may be used to facilitate kneading.

The finished kneaded product is put into, for example, an extrusion granulator and extruded from an outlet. Cooling the kneaded product or the extruder itself before putting it into the extruder, prevents deterioration of the quality of the granulated composition due to heat generated during the granulation process, or facilitates the granulation operation. -It is also possible to make sure.

The product of the present invention can be obtained by appropriately drying the product into a product having a desired moisture value. However, in order to produce tablet confections using the product, only the granules of the present invention or a powdered raw material is added thereto. By feeding things to a tableting machine and compressing.
The granules are generally used in about 60 to 100% of the whole tablet confection, but the amount to be used may be appropriately determined according to the properties of the target tablet confection.

As the above-mentioned powdery raw materials, those having a low calorie for the purpose of the present application and which do not reduce or improve the tableting property and the disintegration property are used. For example, a mixture of the above-described various sugar alcohols and flavor materials is suitable. In particular, when reduced palatinose is used among the sugar alcohols, it greatly contributes to improving the flavor of tablet confections.

Examples of the composition for granules of the present invention include combinations of various raw materials, for example, the following. Erythritol, reduced maltose syrup, reduced syrup erythritol, reduced maltose syrup, reduced syrup, reduced palatinoseErythritol, reduced maltose syrup, reduced syrup, polydextrose Lactose, reduced fructose, sorbitol, reduced palatinose, reduced polydextrose

[0019]

[Function] In the production of granules, it is important that the granules themselves have good moldability, but they are suitable for tablet presses, that is, they do not cause capping, do not cause blocking, and adhere to the punches of tablet presses. It is not. When erythritol is used, the present invention is intended to achieve these objects, and from the viewpoint of observing various raw materials, the following effects are obtained.

When erythritol is used in an amount of 95 parts or more, capping occurs during tableting. This may be due to insufficient binding power. In particular, when a flavoring agent having no binding property is used at a level of about 10 to 20% of the whole, erythritol causes capping unless the amount is further reduced from 95 parts. For example, about 70 parts or less are used.

If the amount of reduced maltose syrup is too small, capping occurs due to insufficient binding power, and if it is too large, blocking occurs. The limit amount is not necessarily constant, and varies depending on the amounts of erythritol and other raw materials, granules, moisture in the granule composition, and the like.

The granules of the present invention can of course be tableted as such, and can be made into tablet confections having a sufficient flavor and physical properties. However, up to about 40% of the granules of the present invention can be sugar alcohol or flavor. A powder of the agent can be mixed, and a material which does not cause blocking or capping can be obtained.

[0023]

【Example】

(Example 1) 80 parts of erythritol, 15 parts of powdered reduced maltose syrup and 5 parts of liquid reduced maltose syrup are mixed by a mixer until uniform, and are granulated by a cylinder extruder and granulated to a water content of 0.5%. Fluidized bed drying was performed until this. 65 parts of the dried granules, 32 parts of reduced palatinose, 2 parts of an emulsifier and 1 part of a mint flavor were mixed until uniform, and tableting was performed. This did not cause blocking or the like during mixing. The granules also kept their shape after drying. There was some tendency of capping during tableting, but tableting was possible.
However, the tablets became somewhat brittle in hardness. The taste was cool and mellow sweet with no savory taste.

(Example 2) 62 parts of erythritol, 28 parts of powdered reduced maltose syrup and 10 parts of liquid reduced maltose syrup were mixed with a mixer until uniform, granulated by a cylindrical extruder and granulated with a water content of 0.5. % Fluidized bed drying. 90 parts of the dried granules, 7 parts of reduced palatinose, 2 parts of an emulsifier, and 1 part of a mint flavor were mixed until uniform, and tableting was performed. No blocking or the like occurred during mixing. The granules also kept their shape after drying. This product was different from that of Example 1 and no capping was observed at the time of tableting. Also, the tablet confection was moderate in hardness. The taste was cool, mellow and sweet with no tingling in the throat and a clean aftertaste.

Example 3 85 parts of erythritol, 4 parts of powdered reduced maltose syrup, 6 parts of liquid reduced maltose syrup and 5 parts of vitamin C were mixed until uniform using a mixer, and the mixture was granulated with a cylindrical extruder and granulator. Fluid bed drying was performed until the water content reached 0.8%. 60 parts of the dried granules, 35 parts of reduced palatinose, 2 parts of emulsifier, and 3 parts of lemon flavor were mixed until uniform, and tableting was performed. The physical properties and flavor of the granules and tablets were the same as in Example 1.

Example 4 68 parts of erythritol, 9 parts of powdered reduced maltose syrup, 6 parts of liquid reduced maltose syrup and 17 parts of vitamin C were mixed with a mixer until uniform, and the mixture was granulated with a cylindrical extruder and granulator. Fluid bed drying was performed until the water content reached 0.8%. 80 parts of the dried granules, 16 parts of reduced palatinose, 2 parts of emulsifier and 2 parts of lemon flavor were mixed until uniform, and tableting was performed. The physical properties and flavor of the granules and tablets were the same as in Example 2.

Example 5 70 parts of erythritol, 15 parts of powdered reduced maltose syrup and 15 parts of liquid reduced maltose syrup were mixed with a mixer until uniform, and the mixture was granulated with a cylindrical extruder and granulated with a water content of 0.5. % Fluidized bed drying. 65 parts of the dried granules, 33 parts of reduced palatinose and 2 parts of an emulsifier were mixed until uniform and tableting was performed. The physical properties and flavor of the granules and tablets were the same as in Example 2.

(Example 6) 70 parts of erythritol, 15 parts of powdered reduced maltose syrup, 7 parts of liquid reduced syrup and 8 parts of reduced polydextrose were mixed by a mixer until uniform,
The mixture was granulated by a cylindrical extruder and dried in a fluidized bed until the water content became 0.5%. 75 parts of the dried granules, 23 parts of powdered maltose starch syrup and 2 parts of emulsifier were mixed until uniform, and tableting was performed. Physical properties of granules and tablets
The flavor was the same as in Example 2.

(Example 7) 70 parts of erythritol, 12 parts of powdered reduced lactose, 10 parts of liquid reduced starch syrup and 8 parts of reduced polydextrose were mixed by a mixer until uniform, and the mixture was granulated by a cylindrical extruder and granulator. Fluid bed drying was performed until the water content became 0.5%. 75 parts of the dried granules, 23 parts of powder reduced lactose and 2 parts of an emulsifier were mixed until uniform, and tableting was performed. The physical properties and flavor of the granules and tablets were the same as in Example 2.

Example 8 70 parts of erythritol, 12 parts of hydrated crystalline glucose and 18 parts of liquid reduced maltose syrup were mixed by a mixer until uniform, and the mixture was granulated by a cylindrical extruder and water was 0.5%. The fluidized-bed drying was performed until it became. 98 parts of the dried granules and 2 parts of an emulsifier were mixed until uniform and tableting was performed. The physical properties and flavor of the granules and tablets were the same as in Example 2.

[0031]

[Effect] By using reduced starch saccharified product, granules capable of producing tablet confections containing erythritol as a main raw material for the first time can be produced. In addition, the use of reduced maltose starch syrup or reduced palatinose can mask the savory taste of erythritol, improve the flavor, and obtain a chewable tablet confection having moderate disintegration properties. is there.

Claims (6)

(57) [Claims] 1. A kneaded product comprising erythritol and a reduced starch saccharified product as main raw materials and, if necessary, a saccharide or a sugar alcohol added thereto.
% Low-calorie tablet granules for tablets. 2. A mixture obtained by mixing erythritol, saccharified reduced starch and, if necessary, sugar or sugar alcohol, is kneaded, extruded and granulated, and the water content becomes 0.2 to 2%. And drying the granules for low-calorie tablets. 3. The granule for low-calorie tablets according to claim 1, wherein the content of erythritol is 40 to 95% by weight based on the solid content of the granule. 4. A kneaded product comprising erythritol and a reduced starch saccharified product as main raw materials and, if necessary, a sugar or a sugar alcohol added thereto.
A tablet confection comprising a mixture of granules having a content of 2% and powdered reduced palatinose. 5. A powder reduced palatinose having a particle size of 2000
The tablet confection according to claim 4, wherein the tablet confection is from 10 to 10 µm. 6. The amount of the granules to be used in the solid content of the tablet confection is 60 to 60%.
The confectionery according to claim 4, wherein the confectionery content is set to 100%.