JP3757013B2 - Fruit juice component-containing tablet and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
INDUSTRIAL APPLICABILITY The present invention can be used for nutritional supplements (supplements), tableting confectionery, etc., and it is possible to easily contain fruit juice component-containing tablets and fruit juice components that can contain fruit juice components at high concentrations. The present invention relates to a method for producing a fruit juice component-containing tablet.
[0002]
[Prior art]
In recent years, many tablets such as supplements and tableting sweets for supplementing nutritional components such as synthetic vitamins and minerals have been marketed. On the other hand, consumers are increasingly interested in natural foods, and foods containing natural fruit juices containing a large amount of active ingredients such as vitamins and minerals have attracted attention.
Conventionally, the production of a fruit juice-containing tablet has been carried out in a series of steps of fruit juice drying, granulation, and tableting. However, if the juice content is increased, the resulting tablets will have a sticky texture, and if the juice content is increased and stored for a long period of time, deliquescence will occur due to discoloration and moisture absorption. There is a disadvantage in that a decrease in active ingredients such as the like occurs. In order to solve these drawbacks, various excipients and production methods for tableting have been studied, but most of them have a low fruit juice content of 2-3% by weight. However, despite the desire to increase the content ratio of fruit juice components, in practice, tablets with a high concentration of fruit juice components have not been commercialized in terms of tableting suitability and quality maintenance of tableted products. The current situation is not.
[0003]
In addition, the dried product obtained by drying the fruit juice has very high hygroscopicity, and the quality deterioration is remarkable in an environment where dehumidification is not performed. Furthermore, when the content ratio of such a fruit juice dried product is increased, there arises a problem in that blocking during granulation or adhesion to a tableting machine during tableting occurs and tableting cannot be performed. For this reason, in manufacturing a fruit juice containing tablet, it is necessary to reduce the amount of the dried fruit juice to be contained or to sufficiently manage the manufacturing environment. However, such management of the manufacturing environment causes a significant increase in manufacturing cost.
Therefore, various drying aids have been studied, and fruit juice is dried together with drying aids, but even when the content ratio of the fruit juice component is increased, the hygroscopicity is suppressed and the quality of the final product is reduced. Has not been able to be maintained for a long time.
[0004]
By the way, in such a fruit juice-containing tablet, conventionally, the fruit juice is substantially dried with a drying aid etc. as it is, and in tableting, the amount of fruit juice components, particularly vitamins and minerals is determined. It is not known to use a fruit juice component that has been held and adjusted to reduce sugars and the like.
[0005]
[Problems to be solved by the invention]
Therefore, the object of the present invention is to allow the fruit juice component to be contained at a high concentration, and in particular, depending on the kind of the fruit juice, the fruit juice nutrition component can be made higher in concentration than the conventional content ratio, To provide a fruit juice component-containing tablet useful for supplements and tableting confectionery that has little quality deterioration due to moisture absorption, etc., can be stored for a long time, and has a good texture even when contained at a high concentration, and a method for producing the same. It is in.
Another object of the present invention is to provide a method for producing a fruit juice component-containing tablet that is easy to control the production environment accompanying moisture absorption and that can easily contain a fruit juice component at a high concentration.
[0006]
[Means for Solving the Problems]
As a result of intensive studies in developing a tablet capable of containing a fruit juice component at a high concentration, the present inventors have adjusted the fruit juice component at least, rather than the conventional method of selecting a drying aid or excipient. The present invention has been completed by finding that reducing the fructose from the fruit juice component overcomes the conventional drawbacks and makes it possible to increase the concentration of the fruit nutrition component.
That is, according to the present invention, the fructose-reduced fruit juice component obtained by reducing the content ratio of at least the fructose contained in the fruit juice is 5 to the total amount of tablets in terms of soluble solid content in the fructose-reduced fruit juice component. A fruit juice component-containing tablet characterized by containing at least wt% is provided.
Further, according to the present invention, a step of obtaining a fructose-depleted fruit juice component by reducing at least the content of fructose from the fruit juice, a step of drying the obtained fructose-concentrated fruit juice component, and an obtained dried product as a fructose-concentrated fruit juice There is provided a method for producing a fruit juice component-containing tablet, comprising a step of granulating a raw material containing 5% by weight or more in terms of soluble solid content in a component and compressing the raw material.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The fruit juice component-containing tablet of the present invention is blended with a fructose-reduced fruit juice component obtained by reducing the content ratio of at least fructose contained in the fruit juice. The fructose-concentrated fruit juice component is not particularly limited as long as it has at least a reduced content of fructose, and other components, for example, sugars other than fructose may be reduced together. It is desirable that the amount of vitamins such as vitamin C, β-carotene and the like; minerals such as calcium, potassium and iron; and the amount of fruit nutrient components such as water-soluble dietary fiber such as pectin is substantially maintained. In particular, a dry product from which moisture is removed to 3% by weight or less in consideration of tableting suitability, that is, a dry product in which at least fructose is substantially reduced from the soluble solid content of fruit juice is desirable. Thus, even when the water content is adjusted to 3% by weight or less, it can be easily performed because fructose is reduced. Here, a soluble solid content means the component which removed the water | moisture content and the insoluble solid content from fruit juice.
[0008]
The fruit juice for obtaining the fructose-reduced fruit juice component is not particularly limited, and juice such as apple, orange, acerola, pineapple, strawberry, grape, grapefruit, pear, cherry peach, blueberry, blackberry, lemon, or a mixture thereof Etc. In particular, fruit juice content such as apple, orange, acerola, pineapple, strawberry, grape, grapefruit, pear, cherry peach, etc., or a mixture thereof having a fructose content of 15% by weight or more, preferably 18-70% by weight, relative to the soluble solid content of the fruit juice Etc. can be used.
[0009]
The fructose content in the fructose-decreased fruit juice component, that is, the fructose content ratio after at least fructose is subtracted from the fruit juice varies depending on the type of fruit juice and the proportion of the fructose-concentrated fruit juice component blended in the tablet You can choose. For example, when the blending ratio of the fructose-decreasing fruit juice component blended in the tablet is 5% by weight, the fructose content is preferably 40% by weight or less, and when the blending ratio of the fructose-concentrating fruit juice component is 20% by weight. In this case, the fructose content is preferably 20% by weight or less, particularly preferably 10% by weight or less. When the blending ratio of the fructose-reduced fruit juice component is 40% by weight or more, the fructose content is preferably 5% by weight or less. Thus, by adopting a fructose-concentrated fruit juice component in which at least fructose is reduced from the fruit juice and reducing the fructose content in the tablet, it becomes possible to contain the fruit juice nutritional component in the tablet at a high concentration. Depending on the type, the concentration of fruit juice nutrients can be increased compared to the conventional content ratio. Further, even when the fruit juice component is contained at a high concentration, quality deterioration due to moisture absorption or the like is small, and long-term storage is possible. Therefore, the blending ratio of the fructose-reduced fruit juice component varies depending on the fructose content in the fructose-reduced fruit juice component, but usually the lower limit is 5% by weight, particularly 10% by weight, based on the total amount of the tablet in terms of soluble solid content. The upper limit is preferably 50% by weight, particularly 40% by weight, and further 20% by weight, and can be blended at a high concentration. As described above, in the tablet containing fruit juice components of the present invention, a fructose-depleted fruit juice component having fruit nutrient components such as vitamins, minerals, and water-soluble dietary fiber can be blended at a high concentration. However, the texture is not impaired, and deterioration due to long-term storage and suitability during tableting are not impaired.
In short, the content ratio of fructose in the fructose-reduced fruit juice component and the blending ratio of the fructose-reduced fruit juice component in the tablet may be appropriately set so as to reduce the fructose content ratio in the fruit juice component-containing tablet of the present invention. The fructose content is preferably 4% by weight or less, particularly preferably 0 to 2% by weight, based on the total amount of the tablet. Further, the fructose-reduced fruit juice component used in the present invention in which at least fructose is reduced can be used as a raw material for powdered foods that dislike hygroscopicity, such as powdered beverages and powder cake mixes.
[0010]
The fruit juice component-containing tablet of the present invention is not limited to the fructose-concentrated fruit juice component, which is an essential component, but is usually used for tableting, and is a drying aid such as cyclodextrin, dextrin, branched dextrin, gum arabic; potato starch, sucrose Excipients such as lactose, glucose, mannitol; low hygroscopic sweeteners such as maltitol, palatinose, xylitol, reduced palatinose and lactitol; acidulants; binders; dyes; fragrances; An agent or the like can be appropriately selected and blended. These blending amounts can be selected and determined as appropriate according to the type of fruit juice, the shape, size, etc. of the tablet.
[0011]
In order to prepare the fruit juice component-containing tablet of the present invention, at least the content ratio of fructose is reduced from the fruit juice to obtain a fructose-decreased fruit juice ingredient, the obtained fructose-depleted fruit juice ingredient is dried, and the obtained drying It can be obtained by a method of performing at least a step of granulating and tableting raw materials containing a product.
[0012]
The step of obtaining at least the fructose content ratio from the fruit juice to obtain the fructose-concentrated fruit juice component is substantially in accordance with the type of fruit juice so that the desired fructose content ratio is as described above, and the contained fruit juice nutrition component is substantially In order to reduce the amount of fructose, for example, by electrodialysis, a method using an ion exchange resin, etc. It is possible to appropriately select and reduce the conditions for reducing. Industrially, it is desirable to carry out the alcohol fermentation by subjecting the fruit juice to alcohol fermentation in the presence of yeast and reducing the saccharides containing fructose in the juice. Alcohol fermentation breaks down saccharides containing fructose in fruit juice into alcohol and carbon dioxide, which can substantially reduce the fructose content.
[0013]
Examples of yeasts used in this alcohol fermentation method include Saccharomyces yeasts such as Saccharomyces cerevisiae, Candida yeasts, and the like. The amount of yeast used and the alcohol fermentation conditions can be appropriately selected, but it is usually preferable to add 0.1 to 2 parts by weight of yeast to 100 parts by weight of fruit juice and ferment at 5 to 50 ° C. for 1 to 24 hours. After alcohol fermentation, the desired fructose-depleted fruit juice component can be obtained by removing the yeast, preferably by a purification method such as centrifugation, and more preferably by concentrating the obtained fruit juice component under reduced pressure.
[0014]
In order to dry the obtained fructose-reduced fruit juice component, the above-mentioned drying aids and the like are preferably added and dissolved as appropriate, followed by normal spray drying or the like. The conditions for spray drying are preferably such that the water content in the fructose-reduced fruit juice component is 3% by weight or less. At this time, the fructose-concentrated fruit juice component in which the content of saccharides including fructose is reduced can be dried more easily than normal fruit juice, and fruit nutrient components such as vitamins and minerals can be dried. It can be obtained as a dry powder concentrated about 2 to 4 times as much as normal fruit juice is dried.
[0015]
To granulate dried products (powder, etc.), the above-mentioned excipients, low hygroscopic sweeteners, acidulants, binders, pigments, flavors, etc. are appropriately selected and blended into the dried product as necessary. The raw material thus obtained can be granulated by a fluidized bed granulator or the like. The granulated product is preferably a granule having an average particle size of about 0.1 to 0.5 mm. At this time, the water content of the granulated product is preferably 3% by weight or less in order to improve tableting suitability.
[0016]
In order to tablet the granulated product, the above-mentioned fragrances, lubricants and the like are usually added to the granulated product, and the granulated product can be tableted into a desired shape and size with a known tableting machine or the like. At this time, in the present invention, a granulated product with reduced fructose is used, so that it is excellent in tableting suitability and can be easily tableted without causing adhesion to a tableting machine.
[0017]
【The invention's effect】
Since the fruit juice component-containing tablet of the present invention contains a fructose-reduced fruit juice component with reduced fructose as an essential component, it is possible to contain the fruit juice component at a high concentration, particularly depending on the type of fruit juice. Compared to the conventional content ratio, the nutrient composition of fruit juice can be increased, and even when the juice component is contained at a high concentration, quality deterioration due to moisture absorption etc. is small, long-term storage is possible, and the texture is also good is there. Therefore, it is useful for supplements and tableting confectionery. Moreover, in the manufacturing method of this invention, the manufacturing environment control accompanying moisture absorption is simple, it is easy to contain a fruit juice component at high concentration, and the said fruit juice component containing tablet can be obtained easily.
[0018]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
[0019]
Example 1
The orange straight fruit juice (fructose content 18.28% by weight in terms of soluble solid content) was converted to an anion exchange membrane and a cation exchange membrane with a molecular weight cut off of 1000 using an electrodialyzer (Micro Analyzer, manufactured by Asahi Kasei Kogyo Co., Ltd.). The combined treatment was performed to completely remove glucose, fructose and sucrose, and then the mixture was concentrated under reduced pressure to Bx (Brix) 20. Next, 20 parts by weight of DE8 dextrin was added and dissolved in 100 parts by weight of the obtained concentrated fruit juice, followed by spray drying to obtain a dry powder of a fructose-reduced fruit juice component. The soluble solid content of the fruit juice in the obtained dry powder was 50% by weight, and the water content was 2.7% by weight. Next, 65 parts by weight of the dry powder and 35 parts by weight of maltitol as a sweetener are charged into a fluidized bed granulator (manufactured by POWREC), granulated using 3% by weight potato starch as a binder, and a moisture content of 2 Granules having an average particle size of 0.25 mm were obtained. Subsequently, 100 parts by weight of the obtained granules, 2 parts by weight of powdered fragrance, and 1 part by weight of sucrose fatty acid ester as a lubricant were mixed and punched by a rotary tableting machine (manufactured by Hata Iron Works). Tablets were obtained by tableting. The content ratio of the fructose-reduced fruit juice component in the obtained tablets was 30% by weight in terms of soluble solid content, and the tableting suitability during tableting was good. The texture of the obtained tablet was good without stickiness.
When the obtained tablets were stored at room temperature in March, almost no discoloration was observed, and no deliquescence due to moisture absorption was observed.
[0020]
Comparative Example 1
Orange straight fruit juice (fructose content 18.28 wt% in terms of soluble solid content) was concentrated under reduced pressure to Bx20 without electrodialysis. Next, 20 parts by weight of DE8 dextrin was added and dissolved in 100 parts by weight of the obtained concentrated fruit juice, followed by spray drying to obtain a dry powder. The soluble solid content of fruit juice in the obtained dry powder was 50% by weight, of which 75% by weight was a saccharide composed of fructose, sucrose, and glucose. The yield by spray drying was very poor compared to Example 1, and the water content was 4.7% by weight. Next, 65 parts by weight of the dried powder and 35 parts by weight of maltitol as a sweetener were charged into a fluidized bed granulator (manufactured by POWREC), and granulated using 3% by weight potato starch as a binder. However, in this granulation, blocking was likely to occur, the binder spray flow rate was reduced as compared with Example 1, and the time was 1.7 times that of Example 1. The obtained granule had a water content of 4% by weight, and a granule having an average particle size of 0.43 mm was obtained. Subsequently, 100 parts by weight of the obtained granules, 2 parts by weight of powdered fragrance, and 1 part by weight of sucrose fatty acid ester as a lubricant were mixed, and tableted by the same method as in Example 1 to obtain tablets. It was. Adhesion to the tableting machine was observed during tableting, and the obtained tablets were also found to have scratches such as cracks. The content ratio of the fruit juice component in the obtained tablets was 30% by weight in terms of soluble solid content, and among these, the content of saccharides consisting of fructose, sucrose, and glucose was 75% by weight. The texture of the obtained tablets was hard, sticky, and could not be commercialized.
When the obtained tablets were stored at room temperature in March, discoloration was observed and deliquescence due to moisture absorption was also observed in 3 weeks.
[0021]
Example 2
1 g of commercially available dry yeast for bread fermentation (Saccharomyces cerevisiae yeast) was added to 200 g of apple juice (fructose content 38.01% by weight in terms of soluble solid content), stirred well, and then allowed to stand at 35 ° C. for 4 hours. Thereafter, the yeast was removed by centrifugation to obtain a fructose-concentrated fruit juice component from which glucose, fructose and sucrose were completely removed. Next, the solution was concentrated to Bx20 under reduced pressure, and 20 parts by weight of DE8 dextrin was added to and dissolved in 100 parts by weight of the obtained concentrated fruit juice, followed by spray drying to obtain a dry powder of a fructose-reduced fruit juice component. The soluble solid content of the fruit juice in the obtained dry powder was 50% by weight, and the water content was 2.8% by weight. Next, 65 parts by weight of the dry powder and 35 parts by weight of maltitol as a sweetener are charged into a fluidized bed granulator (manufactured by POWREC), granulated using 3% by weight potato starch as a binder, and a moisture content of 2 Granules having an average particle size of 0.35 mm were obtained. Subsequently, 100 parts by weight of the obtained granules, 2 parts by weight of powdered fragrance, and 1 part by weight of sucrose fatty acid ester as a lubricant were mixed and punched by a rotary tableting machine (manufactured by Hata Iron Works). Tablets were obtained by tableting. The content ratio of the fructose-reduced fruit juice component in the obtained tablets was 30% by weight in terms of soluble solid content, and the tableting suitability during tableting was good. The texture of the obtained tablet was good without stickiness.
When the obtained tablets were stored at room temperature in March, almost no discoloration was observed, and no deliquescence due to moisture absorption was observed.
[0022]
Example 3
50 g of commercially available dry yeast for bread fermentation (Saccharomyces cerevisiae yeast) was added to 10 kg of orange juice (fructose content 18.28% by weight in terms of soluble solid content), stirred well, and then allowed to stand at 35 ° C. for 4 hours. Thereafter, the yeast was removed by centrifugation to completely remove glucose, fructose and sucrose, and then concentrated under reduced pressure to Bx20 to obtain 1.2 kg of concentrated fruit juice. After adding 240 g of DE8 dextrin to 1.2 kg of the obtained concentrated fruit juice, it was spray-dried to obtain 400 g of a dry powder of fructose-reduced fruit juice components. The soluble solid content of the fruit juice in the obtained dry powder was 50% by weight, and the water content was 2.8% by weight. Next, 300 g of dry powder and 700 g of palatinose as a sweetener are charged into a fluidized bed granulator (manufactured by POWREC Co., Ltd.) and granulated to obtain granules having a water content of 2.7% by weight and an average particle size of 0.3 mm. Obtained. Subsequently, the obtained granule was subjected to tableting using a rotary tableting machine (manufactured by Hata Iron Works Co., Ltd.) to obtain 1.5 g / 1 tablet. The content ratio of the fructose-reduced fruit juice component in the obtained tablets was 15% by weight in terms of soluble solid content, and tableting suitability during tableting was good. The texture of the obtained tablet was good without stickiness.
When the obtained tablets were stored at room temperature in March, almost no discoloration was observed, and no deliquescence due to moisture absorption was observed.
[0023]
Example 4
According to the method of Example 1, glucose, fructose and sucrose are reduced from apple juice (fructose content in terms of soluble solid content of 51.3% by weight) using an electrodialyzer, and the fructose content is 0, in terms of soluble solid content. Samples were obtained by adjusting to 5, 20 and 40% by weight. Each sample was concentrated under reduced pressure to Bx20, 20 parts by weight of dextrin was added to 100 parts by weight of concentrated fruit juice, and then spray-dried.
Next, fluidized-bed granulation was carried out by adding maltitol to the obtained fruit juice powder and mixing so that the fructose content in the obtained tablets was 0, 1, 2, 4, 6 and 8% by weight. 1 was performed. 100 parts by weight of the obtained granules, 2 parts by weight of powdered fragrance, and 1 part by weight of sucrose fatty acid ester as a lubricant were mixed and tableted in the same manner as in Example 1 to obtain tablets. The obtained tablets have a slightly hard and sticky texture when the content of fructose in the tablets is 6 and 8% by weight, and a slightly sticky texture is felt at 4% by weight. There wasn't. Moreover, when the fructose content in the tablet was 0 to 2% by weight, there was no stickiness and a good texture.

Claims (5)

Fructose-reduced fruit juice component obtained by reducing at least the content of fructose contained in the fruit juice is blended in an amount of 5% by weight or more with respect to the total amount of the tablet in terms of soluble solid content in the fructose-reduced fruit juice component. A fruit juice component-containing tablet. The fruit juice component-containing tablet according to claim 1, wherein the fruit juice is a fruit juice having a fructose content ratio of 15% by weight or more based on the soluble solid content of the fruit juice. The fruit juice component-containing tablet according to claim 1 or 2, wherein the fructose content in the fruit juice component-containing tablet is 4% by weight or less. A step of obtaining a fructose-reduced fruit juice component by reducing at least the content of fructose from the fruit juice, a step of drying the obtained fructose-reduced fruit juice component, and a dried product obtained by dissolving the soluble solids in the fructose-concentrated fruit juice component The manufacturing method of the fruit juice component containing tablet of Claim 1 including the process of granulating the raw material containing so that it may become 5 weight% or more with respect to the tablet whole quantity, and tableting . The method according to claim 4 , wherein the step of obtaining a fructose-concentrated fruit juice component comprises subjecting the fruit juice to alcoholic fermentation in the presence of yeast to reduce sugars containing fructose in the fruit juice.