JP4379179B2 - Fast dissolving tablet confectionery with cooling sensation and method for producing the same - Google Patents

Description

  The present invention relates to a tableting confectionery. More specifically, the present invention relates to a tableting confectionery mainly composed of xylitol, having a cooling sensation when chewed in the mouth, and having fast solubility.

  Recently, a large number of saccharides have been developed, and in the food field, product development utilizing these characteristics has been actively conducted. Among them, xylitol is one of the saccharides that can obtain a cool feeling known as sorbitol and erythritol, and has recently received the most attention due to its strong cold feeling, good taste, and beneficialness to caries. It is one of.

  Many proposals have been made to use xylitol as a main ingredient of foods and pharmaceuticals. First, as an example of the application of xylitol in the food field, for example, xylitol is heated and melted and cooled until just before crystallization to add a fine seed crystal, or the heated and melted xylitol is cooled to the crystallization temperature and stirred. In this way, a candy that solidifies and molds after fine crystals are precipitated has been proposed (see Patent Document 1). Also disclosed is a candy in which xylitol and a compound containing 0.06-0.50 sorbitol in a weight ratio with respect to xylitol are heated and melted and molded, and a part of xylitol is made in an amorphous state ( (See Patent Document 2). All of these candies are molded by heating and melting xylitol and pouring it into a mold. However, when heated and melted and cooled and solidified in this way, it is difficult to control the crystallization of xylitol, and in some cases after crystallization in a filling nozzle or pouring into a mold, Crystallization may take several hours, and problems remain in terms of quality stability and productivity. In addition, these candies obtained by crystallizing xylitol have a feeling of cooling but lack rapid solubility.

  On the other hand, in the pharmaceutical field, many proposals have been made regarding a tableted product obtained by compression molding xylitol as a tablet having “fast disintegration”. For example, an intraoral rapidly disintegrating compression molding containing agar powder and xylitol has been proposed (see Patent Document 3). However, this compression-molded product has a low xylitol content of 1 to 10% by weight, and the xylitol-specific cooling sensation cannot be obtained. In addition, an orally disintegrating granular preparation containing a medicinal component, a sugar alcohol such as erythritol, xylitol, and sorbitol and polyvinylpyrrolidone (see Patent Document 4), a pharmaceutical ingredient, a water-soluble sugar alcohol such as xylitol, and a hydroxypropoxyl group Orally disintegrating solid preparation containing low-substituted hydroxypropylcellulose (see Patent Document 5), group containing active ingredient, sugar and / or sugar alcohol and cellulose, sugar and / or sugar alcohol and A rapidly disintegrating solid preparation (see Patent Document 6) containing a dissolution aid such as hydroxypropylcellulose in at least one group has been proposed. However, these substances are premised on the use of polyvinylpyrrolidone or hydroxypropylcellulose, and although they are approved for use as food additives in Europe, they are not approved as food additives in Japan. In addition, it cannot be said that it is a preferable embodiment as a food, and in these preparations, xylitol is only listed as one kind of sugar alcohol, and does not aim at a cooling sensation based on xylitol.

  In addition, rapid oral disintegrating tablets obtained by tableting highly soluble saccharides such as sucrose and xylitol, swellable excipients, wet granulated granules and crystalline cellulose have been proposed ( (See Patent Document 7). This intraoral quick-disintegrating tablet prevents tableting failure by using crystalline cellulose, and obtains a disintegrating tablet by tableting with a low tableting pressure. For this reason, the disintegration property of the resulting tableted product changes depending on the hardness at the time of tableting, and it is necessary to reduce the hardness in order to improve the disintegration property. Become. In this intraoral quick-disintegrating tablet, xylitol is only listed as a kind of saccharide having high solubility in water and does not contain xylitol as a main component. Orally rapidly disintegrating tablets obtained by dissolving saccharides having high solubility in water such as xylitol and water-soluble binders, mixing excipients, granulating, drying, tableting, and further aging (See Patent Document 8), a rapidly disintegrating preparation in the oral cavity (see Patent Document 9) obtained by compression-molding a drug, a water-soluble excipient such as xylitol, and an amorphous saccharide and then aging is also proposed. ing. However, these proposals all require post-molding aging, and problems remain in actual productivity, and xylitol is only used as an excipient. Not what you want.

  Furthermore, a rapidly disintegrating preparation in the oral cavity comprising a drug and a substance that wets moldably by humidification and maintains its shape by drying after molding, such as xylitol, and is obtained by humidifying and molding these components at low density (See Patent Document 10), a rapidly disintegrating tablet containing saccharides such as vitamin Es, vitamins C and xylitol, adding water and / or an organic solvent, kneading, filling into a mold and molding through a film (See Patent Document 11). However, these proposals are not only difficult to form in a single-acting tablet or rotary tableting machine that is generally used, but difficult to mold, leaving problems in actual productivity. Again, sugars such as xylitol are only used as excipients and do not contain xylitol as a main component. A porous tablet containing xylitol or erythritol at 50% by weight or more of the total solid weight has also been proposed (see Patent Document 12). However, this porous tablet is generally used to obtain a porous tablet by rolling an infiltrated mass obtained by kneading sugar alcohol such as xylitol and starch with water and molding the tablet, followed by drying under reduced pressure. Since it is difficult to mold with a rotary type tableting machine or a single-acting type tableting machine, there is a problem in productivity, and a drying process after molding is also necessary. .

  Further, it is composed of a medicinal ingredient and a water-soluble saccharide such as xylitol, further added with water, and the amount of water is adjusted to 0.3 to 10% by weight of the mixture to obtain a tablet. Orally disintegrating tablets that have obtained disintegrating properties as a porous structure by drying the obtained tablets have been proposed (see Patent Document 13). However, this orally disintegrating tablet has a very low water content because it undergoes a drying process, so it cannot be rapidly dissolved to feel like drinking water. It is mainly composed of medicinal ingredients, and water-soluble saccharides such as xylitol are merely used as disintegrating excipients.

JP-A-9-47222 Japanese Patent No. 3460187 JP 2002-138055 A JP 2000-16930 A Japanese Patent Laid-Open No. 11-343231 JP-A-11-43429 JP 2003-34655 A JP-A-11-263723 Japanese Patent Laid-Open No. 11-12161 JP-A-9-48726 Japanese Patent Laid-Open No. 11-269067 JP 2003-137815 A JP 2000-264836 A

  An object of the present invention is to provide a tableting confectionery having fast solubility that improves disintegration in the mouth and dissolves as if drinking water without impairing the taste and cooling sensation peculiar to xylitol. is there.

  As a result of intensive studies to achieve the above object, the inventors of the present invention formed a sugar coating layer on the outer layer of the tableted material by coating sugars on the tableted product containing xylitol as a main component, It has been found that the texture changes greatly depending on the water content of the product and the sugar coating layer, and the present invention has been completed. More specifically, the tablet is a tableted product comprising 50% by weight or more of xylitol in the center, and the outer layer of the tableted product is a sugar-coated layer coated with sugar. The tableting confectionery in the range of 1.5% by weight to 5.5% by weight has a cold feeling when chewed in the mouth and has a fast solubility that instantly dissolves as if drinking water. I found out to get. Furthermore, it has been found that it is also a preferred embodiment to further coat sugar or chocolate on the outer layer of the sugar-coating layer in the tablet confectionery (sugar-coated product), that is, the outermost layer.

That is, the tableting confectionery according to the present invention is (1) one type in which the center part is a tableting product consisting of 50% by weight or more of xylitol, and the outer layer of the tableting material is selected from sugar, xylitol, maltitol, and paratinite. A tableted confectionery comprising a sugar-coated layer coated with the above sugars, wherein the tableted product and the sugar-coated layer of the outer layer have a water content of 1.5 to 5.5% by weight, (2) Tableting confectionery in which one or more sugars selected from sugar, xylitol, maltitol, and paratinite are further coated on the outer layer of the sugar coating layer, and (3) Tableting confectionery in which the outer layer of the sugar coating layer is further coated with chocolate. It is. Moreover, the manufacturing method of the tableting confectionery which concerns on this invention compresses the raw material containing 50 weight% or more of (4) xylitol , and is selected from sugar, xylitol, maltitol, and paratinite in the outer layer of this tableting thing. A tableting confectionery characterized in that a sugar-coated layer is formed by coating one or more kinds of sugars, and the water content of the tableted product and the outer sugar-coated layer is 1.5 wt% to 5.5 wt%. It is a manufacturing method.

The tableting confectionery according to the present invention is a tableting product having a center part consisting of 50% by weight or more of xylitol, and the outer layer of the tableting product is coated with one or more sugars selected from sugar, xylitol, maltitol, and paratinite. The moisture content of the tableted product and the sugar coating layer, which is the outer layer, is 1.5 wt% to 5.5 wt%, so that it has a cooling sensation when chewed in the mouth, and water It was possible to obtain a tableting confectionery having fast solubility that dissolves instantaneously with a feeling of drinking. Further, by coating the outer layer of the tableted product of xylitol with xylitol to form a sugar-coated layer, a texture unique to xylitol can be further imparted. Furthermore, the outer layer of the sugar- coated layer in the tablet confectionery (sugar-coated product) can be further coated with one or more sugars or chocolates selected from sugar, xylitol, maltitol, and paratinite to widen variations in taste. it can.

  In the present invention, a certain correlation was found between the fast solubility of the tablet confectionery and the moisture value of the tablet confectionery. That is, the center part is composed of a tableted product of 50% by weight or more of xylitol, and by sugar coating the outer layer, the moisture contained in the sugar coating liquid is transferred to the tableted product in the center part in the sugar coating process, and the moisture changes. Furthermore, it has been found that the texture of the tableted confectionery obtained varies greatly depending on the water content of the tablet in the center after the moisture transfer and the sugar content of the outer sugar coating layer.

  As a specific method for producing the tableting confectionery according to the present invention, first, a granulated product is obtained from a xylitol-containing mixture containing xylitol at 50% by weight or more, more preferably at least 80% by weight. Get a tablet in the center. When the xylitol is less than 50% by weight, the cooling sensation peculiar to xylitol is reduced and the desired texture cannot be obtained. Moreover, the preferable moisture value of the granulated material manufactured from the said xylitol containing mixture is 0.3 weight%-1.5 weight%, More preferably, it is 0.7 weight%-1.3 weight%. If the moisture value is too low, the hardness of the tableted product will be weak and the moldability will be poor, and if the moisture value is large, it will adhere to the pestle or die during tableting, making it difficult to mold. The method for obtaining the xylitol-containing granulated product may be a general granulating method using a fluid bed granulator, a universal kneader, a vertical granulator, a gyro shifter or the like. In addition, sucrose fatty acid esters, glycerin fatty acid esters, magnesium stearate and the like that are commonly used as lubricants can be added to the granulated product. A more preferred lubricant is a sucrose fatty acid ester. Nutrients such as vitamins, minerals, lactic acid bacteria, and dietary fiber can be added to the granulated product at a level that does not impair the cooling sensation peculiar to xylitol, and fragrances, acidulants, seasonings, and coloring agents are also added. it can. In some cases, sugars other than starches, celluloses, and xylitol can be added to adjust taste and sweetness, and fruit juices and dairy products can also be added. In addition, erythritol and sorbitol, which are saccharides that feel cold like xylitol, are used as the main ingredients in the center part, and when it is chewed in the mouth, it also feels cold and dissolves instantly like drinking water. However, these sugars tend to have poor taste and lack palatability compared to xylitol. However, the use of a part of the erythritol, sorbitol, etc. as a raw material for the tablet in the center is not excluded.

Next, the xylitol-containing granulated product is compressed and compressed with a general tableting machine to obtain a tableted product with xylitol of 50% by weight or more. As the tableting machine, a rotary tableting machine or a single-acting tableting machine that is generally used can be used. The xylitol tablet obtained in this way is coated with an aqueous solution in which sugars are dissolved beforehand to obtain a sugar coating. During the coating process, the water in the aqueous solution in which the saccharide is dissolved is transferred to the tableted product containing xylitol as a main component, and the water content of the xylitol tableted product as the center is controlled. Examples of the saccharide that can be used include highly crystalline sugar, xylitol, maltitol, and palatinit, and may be one or a mixture of two or more thereof . The low crystallinity of this saccharide, takes time to coating, it is difficult to control the moisture of the tablet of the heart. More preferably, the xylitol tablet is coated with xylitol. This is because the texture unique to xylitol can be further imparted by further coating the xylitol tablet with xylitol. The sugar content of the sugar coating liquid is preferably 60% to 90% by weight, and more preferably 68% to 78% by weight. In addition, nutrients such as vitamins, minerals, lactic acid bacteria, and dietary fiber can be added to the sugar-coating liquid at a level that does not impair the taste, and flavors, acidulants, seasonings, and coloring agents can be added in the same manner. In addition, fruit juices and dairy products can be added. In addition, the conditions for coating the tablet with saccharides vary depending on the saccharide to be used. For example, in the case of sugar, it can be easily performed by a sugar coating method usually performed at a temperature of 20-30 ° C. and a relative humidity of 40-60%. it can. However, in the case of sugar, it dries faster than other sugars, so after applying the sugar solution, cover the coating pan for 15 seconds to 1 minute, more preferably 30 seconds, and steam it. This is a desirable method. For other sugars, the process of steaming is basically unnecessary because it takes longer to dry than sugar, but if the environment has a relative humidity of less than 15%, a steaming process may be taken in some cases. Is also possible.

The sugar coating obtained as described above, that is, the sugar coating layer coated with one or more sugars selected from sugar, xylitol, maltitol, and paratinite of the xylitol tablet and its outer layer has a moisture value of 1.5 weight. % To 5.5% by weight, more preferably 2.0% to 4.0% by weight, so that it has a cool feeling when chewed in the mouth and it feels like drinking water It is possible to obtain a tableting confectionery having fast solubility that dissolves in the tablet. When the moisture value is less than 1.5% by weight, fast dissolution that dissolves instantaneously as if drinking water is not obtained, and when the moisture value exceeds 5.5% by weight, xylitol tableting in the center is performed. The product has a paste-like texture, and a fast-dissolving property that dissolves instantaneously as if drinking water is not obtained.

Furthermore, the outer layer of the sugar coating layer coated with the xylitol tableted product, that is, the outermost layer of the tableted confectionery may be coated with sugar. Examples of the saccharide that can be used in this case include highly crystalline sugar, xylitol, maltitol, and palatinit , and one or a mixture of two or more thereof is also possible . In some cases crystal may not be obtained texture object takes less with time in the coating. The conditions for coating the sugar coating vary depending on the sugar to be used. For example, in the case of sugar, it can be easily performed by a sugar coating method usually performed at a temperature of 20 to 30 ° C. and a relative humidity of 40 to 60%. The saccharide coating layer may be a single layer or a plurality of layers. Moreover, you may coat the outer layer of the sugar-coating layer in the said tablet confectionery with chocolate. Moreover, you may combine the coating by the said saccharide | sugar and the coating by chocolate. In this way, by coating the sugar coating of the xylitol tablet with sugar or chocolate, it is possible to impart a variation in taste to the xylitol-containing tablet confectionery.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In the examples, “%” means% by weight.

  Using a fluidized bed granulator (LAB-1 type: manufactured by Paulek), 100 ml of 2.5% aqueous gum arabic solution was sprayed on 500 g of xylitol to obtain a granulated product. The water content of the granulated product was 1.0%. In addition, the water | moisture content of the granulated material was measured with the infrared moisture meter (fd220, made by Kett Science Laboratory). Next, 3.0% of sucrose fatty acid ester is added to the granulated product, and compressed into a round spherical shape with a diameter of 6 mm using a rotary tableting machine (CPR-25: manufactured by DOTT. BONAPACE). Tablets were obtained, and a 0.15 g single weight xylitol tablet was obtained. Separately, it was added to 210 g of sugar and dissolved by heating to obtain a sugar coating solution having a sugar content of 70%. Next, 100 g of the xylitol tablet is rotated at a rate of 20 revolutions per minute in an environment of a temperature of 25 ° C. and a relative humidity of 50% using an onion type sugar coating machine, The entire surface of the tablet was soaked that it was wetted, and the lid was covered for 20 seconds, the steaming step was taken, and then the lid was removed and dried. This process was repeated to obtain a tableted confectionery (sugar-coated product) having a unit weight of 0.30 g. The tableted confectionery obtained in this way has a moisture content of 2.0% in the center of the xylitol tablet and its outer sugar-coating layer, so it feels cool when chewed in the mouth and drinks water. It has a fast solubility that dissolves instantaneously. In addition, the moisture of the xylitol tableted product in the center of the tableted confectionery and the sugar coating layer as the outer layer was measured by a vacuum drying method.

  In the same manner as in Example 1, a xylitol tablet was obtained. Separately, it was added to xylitol 210 g and dissolved by heating to obtain a sugar coating solution having a sugar content of 70%. Next, 100 g of the xylitol tablet is rotated at a speed of 20 revolutions per minute in an environment of 50 ° C. and 20% relative humidity using an onion type sugar coating machine, and the xylitol sugar coating liquid is compressed into the xylitol tablet. The whole surface of the object was applied so as to get wet and dried. This process was repeated to obtain a tableted confectionery (sugar-coated product) having a unit weight of 0.30 g. The tableted confectionery obtained in this way has 2.5% moisture in the xylitol tablet in the center and its outer layer, the xylitol sugar-coating layer, so that it feels cool when chewed in the mouth and drinks water. It has a fast solubility that dissolves instantaneously.

  In the same manner as in Example 1, a xylitol tablet was obtained. Separately, it was added to 210 g of maltitol and dissolved by heating to obtain a sugar coating liquid having a sugar content of 70%. Next, 100 g of the xylitol tablet is rotated at a rate of 20 revolutions per minute in an environment of a temperature of 50 ° C. and a relative humidity of 20% using an onion type sugar coating machine. The entire surface of the tablet was soaked that it was wet and dried. This process was repeated to obtain a tableted confectionery (sugar-coated product) having a unit weight of 0.30 g. The tableted confectionery obtained in this way has a moisture content of 2.8% in the xylitol tableted product in the center and its outer layers, the mulch and the rule sugar-coating layer, and has a cooling sensation when chewed in the mouth. It was fast-dissolving that dissolved instantly as if it were a drink.

  In the same manner as in Example 1, a xylitol tablet was obtained. Separately, it was added to 210 g of reduced palatinose and dissolved by heating to obtain a sugar coating solution having a sugar content of 70%. Next, the reduced palatinose sugar-coating liquid is rotated into the xylitol tableting solution while rotating 100 g of the xylitol tableting material at a speed of 20 revolutions per minute in an onion type sugar coating machine in an environment of a temperature of 50 ° C. and a relative humidity of 20%. The whole surface of the object was applied so as to get wet and dried. This process was repeated to obtain a tableted confectionery (sugar-coated product) having a unit weight of 0.30 g. The tableted confectionery thus obtained has a water content of 3.0% in the center tableted product and the reduced palatinose sugar coating layer, which is the outer layer, has a cold feeling when chewed in the mouth, and drinks water. It has a fast solubility that dissolves instantaneously.

  In the same manner as in Example 2, a tableted confectionery (primary sugar-coated product) in which the outer layer of the xylitol tableted product was coated with a xylitol sugar-coated layer was obtained. Separately, it was added to sugar and dissolved by heating to obtain a sugar coating liquid having a sugar content of 70%. Next, 100 g of the tableted confectionery (primary sugar-coating product) is rotated at a speed of 20 revolutions per minute in an environment of 25 ° C. and 50% relative humidity using an onion-type sugar coating machine. The whole surface of the tableting confectionery (primary sugar-coated product) was applied so as to get wet and dried. This process was repeated to obtain a tableted confectionery (secondary sugar-coated product) having a unit weight of 0.65 g, a center part of which is a xylitol tableted product, and having an xylitol sugar-coated layer and a sugar-coated layer on the outer layer. The tableted confectionery (secondary sugar-coated product) thus obtained had a moisture content of 3.8% in the xylitol tableted product and the xylitol-coated layer (primary sugar-coated product), had a cold feeling when chewed in the mouth, and It has a fast solubility that dissolves instantaneously as if drinking water. In addition, the water | moisture content of a xylitol tableting material and a xylitol sugar coating layer was measured by the reduced pressure drying method.

  In the same manner as in Example 2, a tableted confectionery (primary sugar-coated product) in which the outer layer of the xylitol tableted product was coated with a xylitol sugar-coated layer was obtained. Separately, it was added to maltitol and dissolved by heating to obtain a sugar coating liquid having a sugar content of 70%. Next, the maltitol sugar-coating liquid is prepared by rotating 100 g of the tableted confectionery (primary sugar-coating product) at a speed of 20 revolutions per minute in an environment of 25 ° C. and 50% relative humidity using an onion-type sugar coating machine. Was applied to the extent that the entire surface of the tablet confectionery (primary sugar-coated product) was wet and dried. This process was repeated to obtain a sugar coating (secondary sugar coating) having a unit weight of 0.65 g, a center part of which is a xylitol tablet, and an outer layer having a xylitol sugar coating layer and a maltitol sugar coating layer. The tableted confectionery (secondary sugar-coated product) thus obtained has a moisture content of 4.0% for the xylitol tableted product and the xylitol-coated layer (primary sugar-coated product), has a cold feeling when chewed in the mouth, and It has a fast solubility that dissolves instantaneously as if drinking water.

  In the same manner as in Example 2, a tableted confectionery (sugar coated product) in which the outer layer of the xylitol tableted product was coated with a xylitol sugar coated layer was obtained. Separately, 210 g of chocolate was boiled and melted at 45 ° C. Next, using an onion-type sugar coating machine, 100 g of the tableted confectionery (sugar-coated product) is rotated at a speed of 20 revolutions per minute in an environment of a temperature of 25 ° C. and a relative humidity of 50%. A tableted confectionery having a single weight of 0.65 g, the center portion being the sugar-coated product, and the outer layer of the sugar-coated layer being coated with chocolate was obtained. The tableted confectionery obtained in this way has a sugar content of 2.5%, has a cold sensation when chewed in the mouth, and has a fast solubility that dissolves instantly as if drinking water Met.

  Using a fluidized bed granulator (LAB-1 type: manufactured by Paulek), raw materials having the composition shown in Table 1 were mixed, and 100 ml of 2.5% aqueous gum arabic solution was sprayed to obtain a granulated product. The water content of the granulated product was 0.9%. Next, the mixture shown in Table 2 was mixed, and using a rotary tableting machine (CPR-25: manufactured by DOTT. BONAPACE), the tablet was compressed into a round spherical shape with a diameter of 6 mm. A tablet containing xylitol was obtained. Separately, 350 g of xylitol and 10.5 g of citric acid are mixed and watered, and then dissolved by heating. Further, 1.5% of yogurt flavor and 0.15% of sucrose fatty acid ester are mixed with the solid content of xylitol. A yogurt-containing sugar coating solution having a sugar content of 72% was obtained. Next, 100 g of the xylitol-containing tableting product is rotated at a speed of 20 revolutions per minute in an environment of a temperature of 50 ° C. and a relative humidity of 20% using an onion-type sugar coating machine, and the yogurt-containing sugar coating liquid is mixed with the xylitol. The entire surface of the tablet containing product was wetted and dried. This process was repeated to obtain a tableted confectionery (sugar-coated product) having a unit weight of 0.30 g. The tableted confectionery (sugar-coated product) thus obtained has a moisture content of 3.8% in the xylitol-containing tableted product and the yogurt-containing sugar-coated layer that is the outer layer, and has a cold feeling when chewed in the mouth, Moreover, it was a yogurt-flavored tableting confectionery that had a fast solubility that instantaneously dissolved as if drinking water.

  Tableted confectionery (primary sugar-coated product) was obtained in the same manner as in Example 8. Separately, after adding water to 350 g of sugar, it is dissolved by heating. Further, 0.15% of sucrose ester and 1.5% of yogurt flavor are mixed with the sugar solid content, and a sugar coating solution containing yogurt with a sugar content of 70%. Got. Next, the yogurt-containing sugar coating liquid is rotated while rotating 100 g of the tableted confectionery (primary sugar-coated product) at a speed of 20 revolutions per minute in an environment of 25 ° C. and 50% relative humidity using an onion-type sugar coating machine. Was applied to the extent that the entire surface of the tablet confectionery (primary sugar-coated product) was wet and dried. This process was repeated to obtain a tableted confectionery (secondary sugar-coated product) having a single weight of 0.65 g, a center part containing a xylitol-containing tableted product, and a two-layer yogurtxylitol-containing sugar-coated layer on the outer layer. The tableted confectionery (secondary sugar-coated product) thus obtained has a moisture content of 4.0% in the xylitol-containing tableted product and the outer layer of the xylitol-containing sugar-coated layer (primary sugar-coated layer), and feels cold when chewed in the mouth. And a yogurt-flavored tableted confectionery that dissolves instantly as if drinking water.

  Using a fluidized bed granulator (LAB-1 type: manufactured by Paulek), 100 ml of 2.5% aqueous gum arabic solution was sprayed on 500 g of xylitol to obtain a granulated product. The water content of the granulated product was 1.2%. Next, the mixture shown in Table 3 was mixed and compressed using a rotary tableting machine (CPR-25: DOTT. BONAPACE) into a round spherical shape with a diameter of 6 mm. A tablet containing xylitol was obtained. Separately, after adding water to 350 g of xylitol, dissolving by heating, and further adding 0.8% mint oil, 0.2% L-menthol and 0.15% sucrose fatty acid ester to the solid content of xylitol. Mixing was performed to obtain a mint oil-containing sugar coating solution having a sugar content of 70%. Next, the mint oil-containing sugar-coating liquid is rotated into the tablet-pressing product while rotating 100 g of the tableting material at a speed of 20 revolutions per minute in an environment of a temperature of 50 ° C. and a relative humidity of 20% using an onion type sugar coating machine. The entire surface was wetted and dried. This process was repeated to obtain a tableted confectionery (sugar-coated product) having a unit weight of 0.65 g and a center part containing a xylitol-containing tablet. The tableted confectionery (sugar-coated product) thus obtained had a moisture content of 3.6% in the xylitol-containing tableted product and the mint oil-containing sugar-coated layer, had a cooling sensation when chewed in the mouth, It was a mint-flavored tableting confectionery that had a fast solubility that dissolved instantly as if it were a drink.

  In the same manner as in Example 10, a tableting confectionery (primary sugar-coated product) was obtained. Separately, after adding water to 350 g of sugar, it is dissolved by heating. Further, 0.15% sucrose ester and 1.0% mint oil are mixed with the sugar solid content, and the sugar content contains 70% sugar. A liquid was obtained. Next, 100 g of the tableting confectionery (primary sugar-coated product) is rotated at a speed of 20 rotations per minute in an environment of 25 ° C. and 50% relative humidity using an onion-type sugar coating machine, The liquid was applied so that the entire surface of the tablet confectionery (primary sugar-coated product) was wetted and dried. This process was repeated to obtain a tableted confectionery (secondary sugar-coated product) having a single weight of 0.65 g, the center part being a xylitol-containing tableted product, and having two sugar-coated layers on the outer layer. The tableted confectionery (secondary sugar-coated product) thus obtained had a moisture content of approximately 3.8% of the outer sugar-coated layer (primary sugar-coated product) of the above-mentioned xylitol-containing tableted product, and felt cold when chewed in the mouth. It was a mint-flavored tableting confectionery that had a fast-dissolving property and had a feeling of drinking water.

  Tableted confectionery (sugar-coated product) was obtained in the same manner as in Example 10. Separately, 210 g of chocolate was boiled and melted at 45 ° C. Next, 100 g of the tableted confectionery (sugar-coated product) is coated with molten chocolate using an onion-type sugar-coating machine and rotating at a speed of 20 revolutions per minute in an environment of a temperature of 25 ° C. and a relative humidity of 50%. A tableting confectionery having a single weight of 0.65 g and a center part containing a xylitol-containing tablet and having a sugar coating layer and a chocolate layer on the outer layer was obtained. The tableted confectionery obtained had a moisture content of 3.6% in the xylitol-containing tableted product and the outer sugar coating layer (sugar coating product), had a cold feeling when chewed in the mouth, and seemed to drink water. It was a chocolate mint-flavored tableting confectionery that melted instantly and dissolved quickly.

  Using a fluidized bed granulator (LAB-1 type: manufactured by Paulek), raw materials having the composition shown in Table 4 were mixed, and 100 ml of 2.5% aqueous gum arabic solution was sprayed to obtain a granulated product. The water content of the granulated product was 1.1%. Next, the mixture shown in Table 5 was mixed, and using a rotary tableting machine (CPR-25: manufactured by DOTT. BONAPACE), the tablet was compressed into a round spherical shape with a diameter of 6 mm. A tablet containing xylitol was obtained. Separately, 350 g of xylitol and 10.5 g of citric acid are mixed and watered, dissolved by heating, and further mixed with 1.5% lemon oil and 0.15% sucrose fatty acid ester based on the solid content of xylitol. A lemon oil-containing sugar coating solution having a sugar content of 73% was obtained. Next, 100 g of the tableted product is rotated at a rate of 20 revolutions per minute in an environment of a temperature of 50 ° C. and a relative humidity of 20% using an onion-type sugar coating machine, and the lemon oil-containing sugar coating liquid contains the xylitol. The whole surface of the tableted product was applied so that it was wet and dried. This process was repeated to obtain a tableted confectionery having a unit weight of 0.30 g. The tableted confectionery obtained in this way has a moisture content of 3.3% in the xylitol-containing tableted product and the outer sugar coating layer, has a cold feeling when chewed in the mouth, and feels like drinking water It was a lemon-flavored tableting confectionery with fast solubility that dissolves instantly.

  In the same manner as in Example 13, a tableted confectionery (primary sugar-coated product) was obtained. Separately, after adding water to 350 g of sugar, it is dissolved by heating. Furthermore, 0.15% sucrose ester and 1.5% lemon oil are mixed with the sugar solid content, and the sugar content contains 70% sugar. A liquid was obtained. Next, 100 g of the tableted confectionery (primary sugar-coated product) is rotated at a speed of 20 rotations per minute in an environment of 25 ° C. and 50% relative humidity using an onion-type sugar coating machine, The liquid was applied so that the entire surface of the tablet confectionery (primary sugar-coated product) was wetted and dried. This process was repeated to obtain a tableted confectionery (secondary sugar-coated product) having a single weight of 0.65 g, the center part being a xylitol-containing tableted product, and having two sugar-coated layers on the outer layer. The tableted confectionery (secondary sugar-coated product) obtained in this way has 3.5% moisture in the xylitol-containing tableted product and the outer sugar layer (primary sugar-coated product), and has a cold feeling when chewed in the mouth. In addition, it was a lemon-flavored tableting confectionery that has a fast solubility that dissolves instantaneously as if drinking water.

[Comparative Example 1]
A xylitol tablet was obtained in the same manner as in Example 1. Separately, a sugar coating solution having a sugar content of 70% is prepared, and 100 g of the xylitol tablet is rotated at a speed of 20 rotations per minute in an environment of 30 ° C. and 35% relative humidity using an onion type sugar coating machine. While being allowed to dry, the sugar-coating solution was applied and dried to the extent that the entire surface of the tableted product was wetted. This process was repeated to obtain a tableted confectionery having a single amount of 0.30 g. The tableted confectionery thus obtained had 1.1% moisture content in the center of the xylitol tableted product and the sugar candy of the outer layer, and although it had a cooling sensation when chewed in the mouth, it was like drinking water It was not a tableting confectionery with fast solubility that melts instantly. In addition, the moisture of the xylitol tableted product in the center of the tableted confectionery and the sugar coating layer as the outer layer was measured by a vacuum drying method.

In recent years, the taste and cooling sensation peculiar to xylitol has attracted attention in the food field, and further, xylitol having a beneficial effect on caries has attracted attention not only in foods but also in quasi drugs. In the field of pharmaceuticals, an aging society has been reached, and there is a demand for preparations that are easy to take for the elderly. Under such circumstances, the present invention provides a tableted confectionery that uses xylitol as a main ingredient, has a cold feeling when chewed in the mouth, and has a fast solubility that instantaneously dissolves like drinking water. Since it is obtained, it is a very useful technique not only in the food field but also in the pharmaceutical field.

Claims (4)

The tablet is a tableted product consisting of 50% by weight or more of xylitol in the center, and the outer layer of the tableted product is a sugar coating layer coated with one or more sugars selected from sugar, xylitol, maltitol, and paratinite , A tableted confectionery having fast solubility, wherein the water content of the tablet and the sugar coating layer of the outer layer is 1.5 wt% to 5.5 wt%.
The tableting confectionery according to claim 1, wherein the outer layer of the sugar coating layer is further coated with one or more sugars selected from sugar, xylitol, maltitol, and paratinite .
The tableting confectionery according to claim 1, wherein the outer layer of the sugar coating layer is further coated with chocolate. Tableting a raw material comprising 50% by weight or more of xylitol, coating the outer layer of the tablet with one or more sugars selected from sugar, xylitol, maltitol, and paratinite to form a sugar coating layer, A method for producing a tableted confectionery, characterized in that the moisture content of the product and the sugar coating layer of the outer layer is 1.5 wt% to 5.5 wt%.