JP4579783B2 - Lactic acid bacteria-containing tableting chewing gum and method for producing the same - Google Patents
Lactic acid bacteria-containing tableting chewing gum and method for producing the same Download PDFInfo
- Publication number
- JP4579783B2 JP4579783B2 JP2005197101A JP2005197101A JP4579783B2 JP 4579783 B2 JP4579783 B2 JP 4579783B2 JP 2005197101 A JP2005197101 A JP 2005197101A JP 2005197101 A JP2005197101 A JP 2005197101A JP 4579783 B2 JP4579783 B2 JP 4579783B2
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- tableting
- gum
- acid bacteria
- chewing gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Confectionery (AREA)
Description
本発明は、乳酸菌を含有する打錠チューインガムに関し、更に詳しくは、製造時のみならず製造後の保存中も、乳酸菌生菌数が減少しにくく、食感が良好で、打錠適性に優れた乳酸菌含有打錠チューインガム及びその製造方法に関する。 The present invention relates to a tableting chewing gum containing lactic acid bacteria. More specifically, the number of viable lactic acid bacteria is less likely to decrease during production as well as during storage after production, the texture is good, and tableting suitability is excellent. The present invention relates to a tableting chewing gum containing lactic acid bacteria and a method for producing the same.
従来、乳酸菌は、人の体内に生息して、感染防御、血中コレステロールの低減、免疫系の賦活、がんの予防、整腸作用、口腔衛生等の効果を奏することが提唱されている。そこで、上記乳酸菌を食品に配合し、日常的に有効量を体内に摂取することが行なわれている。
しかしながら、上記乳酸菌は、食品中での保存安定性が悪いという問題点を有していた。
Conventionally, it has been proposed that lactic acid bacteria live in the human body and exert effects such as infection protection, reduction of blood cholesterol, immune system activation, cancer prevention, intestinal regulation, oral hygiene and the like. Therefore, the lactic acid bacteria are blended into foods and daily effective amounts are taken into the body.
However, the lactic acid bacteria have a problem of poor storage stability in food.
各社は、上記問題点を解決し、配合した乳酸菌の安定性を高めようと、様々な工夫を行ってきた。例えば、高級脂肪酸および／もしくはそのエステルでコーティングした乳酸菌を、糖類、有機酸、結合剤、色素、水分、香料などからなる混合物に添加混練し得られた混合物を打錠機により打錠成形することにより、打錠成形による衝撃及び水分含量の増大等の経時変化による生菌数の減少を抑えた乳酸菌含有錠菓が得られることが知られている（例えば、特許文献１参照。）。
上記の錠菓では、最終製品中の乳酸菌の生菌数の減少を抑えるために、高級脂肪酸および／もしくはそのエステルを乳酸菌のコーティング剤として用いることが必要である。しかしながら、上記高級脂肪酸および／もしくはそのエステルをガムに使用すると、ガムの風味や食感に悪影響を及ぼすという問題点があった。また、乳酸菌表面にコーティングが適切にできなかった場合では、その効果が得られないため、確実に乳酸菌生菌数の安定化が図れないという問題点があった。
Each company has made various efforts to solve the above-mentioned problems and improve the stability of the mixed lactic acid bacteria. For example, a mixture obtained by adding and kneading a lactic acid bacterium coated with a higher fatty acid and / or an ester thereof to a mixture composed of sugars, organic acids, binders, pigments, moisture, fragrances, and the like is formed into tablets by a tableting machine. Thus, it is known that a lactic acid bacteria-containing tablet confection can be obtained in which a decrease in the number of viable bacteria due to changes over time such as impact due to tableting and an increase in water content is suppressed (see, for example, Patent Document 1).
In the above-mentioned tablet confectionery, it is necessary to use a higher fatty acid and / or an ester thereof as a coating agent for lactic acid bacteria in order to suppress a decrease in the number of viable lactic acid bacteria in the final product. However, when the above higher fatty acids and / or esters thereof are used in the gum, there is a problem that the flavor and texture of the gum are adversely affected. Further, when the surface of the lactic acid bacterium is not properly coated, the effect cannot be obtained, so that there is a problem that the number of lactic acid bacterium viable bacteria cannot be reliably stabilized.
本出願人は、錠菓以外でも、乳酸菌を安定に配合した食品ができないかと考えた結果、粉末ガムを打錠して打錠チューインガムとするための打錠用粉末ガムであって、粉末ガムに用いる糖質全体重量中、還元パラチノースを８０重量％以上含有する打錠用粉末ガム及び打錠チューインガム用付着防止剤（特許文献２参照。）を提案した。これによると、打錠時の粉末ガム同士の良好な結着性を維持したまま、打錠手段への粉末ガムの付着は防止することができると共に、機能性成分等の各種熱劣化成分を、加熱工程を要する打錠用粉末ガム製造後に添加することができるので、熱劣化が少なく、該機能性成分の効果が十分発揮されるのである。
しかしながら、上記打錠チューインガムでは、製造時の熱劣化による乳酸菌の減少は十分抑制することができたが、チューインガム中に存在する極僅かな水分による生菌数の減少を十分抑制できず、改良の余地があった。
The applicant of the present invention is a tableting powder gum for tableting chewing gum into tableting chewing gum as a result of thinking that a food containing a stable mixture of lactic acid bacteria can be made other than tablet confectionery. A powdered gum for tableting and an anti-adhesive agent for tableting chewing gum (see Patent Document 2) containing 80% by weight or more of reduced palatinose in the total weight of the saccharide used are proposed. According to this, while maintaining the good binding property between the powdered gums at the time of tableting, the adhesion of the powdered gum to the tableting means can be prevented, and various thermally deteriorated components such as functional components, Since it can be added after the production of a powdered gum for tableting that requires a heating step, there is little thermal deterioration and the effect of the functional component is fully exhibited.
However, in the above-mentioned tableting chewing gum, the decrease in lactic acid bacteria due to heat deterioration during production could be sufficiently suppressed, but the decrease in the number of viable bacteria due to the extremely small amount of water present in the chewing gum could not be sufficiently suppressed. There was room.
一方、乳酸菌と同様に人の体内に生息する善玉菌であるビフィズス菌では、水分含量４重量％以下、水分活性０．３以下のビフィズス菌保護剤に、ビフィズス菌の凍結乾燥粉末及び必要により副原料を添加配合し、必要に応じて造粒してなるビフィズス菌含有製剤を、水分活性０．３以下のチューインガム生地を粉末化したものと混合するか或いはチューインガム生地を成形した外殻の中に充填し密閉するビフィズス菌含有チューインガムの製造方法が知られている（例えば、特許文献３参照。）。このチューインガムは、ビフィズス菌を生菌状態で長期間にわたり安定して保存しようとするものである。
しかしながら、上記製造方法は、ビフィズス菌含有チューインガムに関するものであり、乳酸菌を含有したチューインガムにおいて、乳酸菌生菌数を維持し得ることは何ら考慮
されておらず、一片の記載もされていない。また、粉末化チューインガムを特定水分活性にする必要があるため、その製造が煩雑で、一般的なチューインガム製造装置では製造できないという問題点があった。更には、チューインガム生地で外殻を成形した中にビフィズス菌を充填し密閉する形態に設計する場合、ビフィズス菌を完全に密閉することが困難であるため、ビフィズス菌の保存安定性を維持することが容易でないという欠点があった。
On the other hand, bifidobacteria, which are good bacteria that inhabit the human body in the same way as lactic acid bacteria, have a bifidobacteria protective agent with a water content of 4% by weight or less and a water activity of 0.3 or less, a lyophilized powder of bifidobacteria and, if necessary, a secondary agent. A bifidobacteria-containing preparation prepared by adding and blending raw materials and granulating as necessary is mixed with powdered chewing gum dough having a water activity of 0.3 or less, or in a shell formed from chewing gum dough A method for producing a bifidobacteria-containing chewing gum that is filled and sealed is known (see, for example, Patent Document 3). This chewing gum is intended to stably store bifidobacteria in a viable state over a long period of time.
However, the production method described above relates to a bifidobacteria-containing chewing gum, and it is not considered at all that chewing gum containing lactic acid bacteria can maintain the number of living lactic acid bacteria, and no piece is described. Moreover, since it is necessary to make powdered chewing gum into specific water activity, the manufacture was complicated, and there existed a problem that it cannot manufacture with a general chewing gum manufacturing apparatus. Furthermore, when the outer shell is molded with a chewing gum dough and the bifidobacteria is filled and sealed, it is difficult to completely seal the bifidobacteria, so the storage stability of the bifidobacteria should be maintained. However, it was not easy.
本発明は、このような事情に鑑みなされたものであって、その目的とするところは、製造時のみならず保存中も、乳酸菌生菌数が減少しにくく、食感が良好で、打錠適性に優れた乳酸菌含有打錠チューインガム及びその製造方法を提供するにある。 The present invention has been made in view of such circumstances, and its object is to reduce the number of viable lactic acid bacteria, not only during production but also during storage, has a good texture, and is compressed into tablets. The object is to provide a tableting chewing gum containing lactic acid bacteria excellent in suitability and a method for producing the same.
上記目的は、乳酸菌、低水分活性成分、打錠用粉末ガムが共に打錠されてなる乳酸菌含有打錠チューインガムであって、上記乳酸菌が打錠用粉末ガムとは別個に準備された乳酸菌であることを特徴とする乳酸菌含有打錠チューインガムによって達成される。 The above object is a lactic acid bacteria-containing tableting chewing gum in which a lactic acid bacterium, a low water activity component, and a powdered gum for tableting are tableted together, wherein the lactic acid bacterium is prepared separately from the powdered gum for tableting This is achieved by a tableting chewing gum containing lactic acid bacteria.
好ましくは、低水分活性成分が、乾燥でん粉である。更に好ましくは、打錠用粉末ガムに用いる糖質全体重量中、還元パラチノースを８０重量％以上含有する。また、乳酸菌がエンテロコッカス・フェシウムであり、１０8個／ｇ以上含有されていることが好ましい。更には、密封容器に収容、密封されてなることが好ましい。また、口腔衛生効果が得られる旨を表示してもよい。 Preferably, the low water active ingredient is dry starch. More preferably, 80% by weight or more of reduced palatinose is contained in the total weight of the saccharide used in the powder gum for tableting. The lactic acid bacterium is Enterococcus faecium, and it is preferably contained at 10 8 / g or more. Furthermore, it is preferable to be housed and sealed in a sealed container. Moreover, you may display that an oral hygiene effect is acquired.
また、上記目的は、乳酸菌、低水分活性成分、打錠用粉末ガムが共に打錠されてなる乳酸菌含有打錠チューインガムの製造方法であって、上記乳酸菌を打錠用粉末ガムとは別個に準備した後、該乳酸菌、低水分活性成分及び打錠用粉末ガムを共に打錠することを特徴とする乳酸菌含有打錠チューインガムの製造方法によって達成される。 Another object of the present invention is to produce a lactic acid bacteria-containing tableting chewing gum in which a lactic acid bacterium, a low moisture active ingredient, and a powdered gum for tableting are compressed together, and the lactic acid bacterium is prepared separately from the powdered gum for tableting Thereafter, the lactic acid bacteria, the low water activity component and the powdered gum for tableting are compressed together, and this is achieved by a method for producing a tableting chewing gum containing lactic acid bacteria.
すなわち、本発明者らは、製造時のみならず保存中も、乳酸菌生菌数が減少しにくく、食感が良好で、打錠適性に優れた乳酸菌含有打錠チューインガムを得るべく検討を行った。そして、打錠用粉末ガムの水分と乳酸菌とが出会わない環境とすることに着目し、鋭意研究を行なった結果、乳酸菌を打錠用粉末ガムとは別個に準備すると共に、チューインガムの剤形を粉末ガム製造後に乳酸菌を添加し得る打錠チューインガムとすることを見出し、本発明に到達した。
更には、低水分活性成分として乾燥でん粉を用いることで、風味及び食感に悪影響を与えることなく従来の打錠チューインガムより水分活性を効率良く低下させることができることから、生菌数減少が大幅に少なく、保存後の乳酸菌生菌数が顕著に維持されることを見出した。
That is, the present inventors examined not only during production but also during storage to obtain a lactic acid bacteria-containing tableting chewing gum that is less likely to reduce the number of living lactic acid bacteria, has a good texture, and is excellent in tableting properties. . As a result of diligent research focusing on the environment in which the moisture and lactic acid bacteria of the powdered tableting gum do not meet, as a result of preparing the lactic acid bacteria separately from the powdered tableting gum, the chewing gum dosage form It discovered that it was set as the tableting chewing gum which can add lactic acid bacteria after powder gum manufacture, and reached | attained this invention.
Furthermore, by using dry starch as a low moisture active ingredient, the water activity can be reduced more efficiently than conventional tableting chewing gum without adversely affecting the flavor and texture, greatly reducing the number of viable bacteria. It has been found that the number of viable lactic acid bacteria after storage is remarkably maintained.
本発明によれば、製造時のみならず保存中における乳酸菌生菌数の減少を抑制することができる。特に、低水分活性成分として乾燥でん粉を用いると、その効果が顕著に得られる。従って、従来のように製造中及び保存中の乳酸菌減少分を考慮して予め過剰に乳酸菌を添加する必要がなく、必要最小限の添加量で、乳酸菌の作用である感染防御、血中コレステロールの低減、免疫系の賦活、がんの予防、整腸作用、口腔衛生等の効果を得ること
ができる。特に、その形態がチューインガムであるため、口腔滞留時間が長く、口腔衛生効果が顕著に得られる。
また、従来の打錠チューインガムと比較して、何ら遜色ない風味及び食感を得ることができる。
更には、チューインガムの剤形を打錠チューインガムとすることで、製造に煩雑な工程を必要とせず製造簡便性に優れ、製造適性が高く、既存の打錠装置で生産が可能で、専用の製造装置を設備投資する必要がない。
According to the present invention, it is possible to suppress a decrease in the number of viable lactic acid bacteria during storage as well as during production. In particular, when dry starch is used as the low moisture active ingredient, the effect is remarkably obtained. Therefore, it is not necessary to add lactic acid bacteria in advance excessively in consideration of the decrease in lactic acid bacteria during production and storage as in the past, and with the minimum necessary addition amount, infection protection, which is the action of lactic acid bacteria, blood cholesterol Effects such as reduction, immune system activation, cancer prevention, bowel regulation, oral hygiene, and the like can be obtained. In particular, since the form is chewing gum, the oral residence time is long, and the oral hygiene effect is remarkably obtained.
Moreover, compared with the conventional tableting chewing gum, the flavor and food texture which are not inferior at all can be obtained.
Furthermore, by making the chewing gum dosage form into a tableting chewing gum, it is easy to manufacture without requiring complicated processes, has high manufacturing suitability, and can be produced with existing tableting equipment. There is no need to capitalize the equipment.
本発明の実施の形態を、詳細に説明する。
本発明の乳酸菌含有打錠チューインガムは、乳酸菌、低水分活性成分、打錠用粉末ガムが共に打錠されてなるものである。
Embodiments of the present invention will be described in detail.
The lactic acid bacteria-containing tableting chewing gum of the present invention is obtained by tableting together lactic acid bacteria, a low water activity component, and a powdered gum for tableting.
まず、本発明にかかる乳酸菌の種類は、特に制限は無いが、例えばエンテロコッカス（Enterococcus）属及びラクトバチルス（Lactobacillus）属の乳酸菌が、中でもヒト口腔内常在菌であるラクトバチルス・サリバリウス（Lactobacillus salivarius）や、ヒト腸内常在菌であるエンテロコッカス・フェシウム（Enterococcus faecium、旧称ストレプトコッカス・フェーカリス（Streptococcus faecalis））等が挙げられ、これらを単独又は複数を組み合わせて用いればよい。特に、エンテロコッカス・フェシウムは、乳酸菌数が減少し難い点で、特に好ましい。
上記乳酸菌の使用形態は、生菌体、湿潤菌体、乾燥菌等が挙げられるが、特に、乾燥菌は打錠適性の点で好適である。
First, the kind of lactic acid bacteria according to the present invention is not particularly limited, for example Enterococcus (Enterococcus) genus and Lactobacillus (Lactobacillus) genus of lactic acid bacteria is among others human oral flora Lactobacillus salivarius (Lactobacillus salivarius ) and Enterococcus faecium human intestinal flora (Enterococcus faecium, formerly Streptococcus faecalis (Streptococcus faecalis)) and the like, may be used in combination singly or a plurality. In particular, Enterococcus faecium is particularly preferable because the number of lactic acid bacteria is difficult to decrease.
Examples of the use form of the lactic acid bacteria include live cells, wet cells, and dry cells. In particular, dry cells are preferable in terms of tableting suitability.
上記乳酸菌の含有量は、乳酸菌が目的とする機能を発揮するのに十分な生菌数となるよう、商品設計によって適宜定めればよい。特に、乳酸菌の中でもエンテロコッカス・フェシウムを用いる場合、従来では、一般的なチューインガム製品中にエンテロコッカス・フェシウムを１０8個／ｇ以上含有させようとすると、死滅する分を考慮して約１００倍以上の添加量を要すると共に、乳酸菌数を維持するために、風味、食感等に悪影響を及ぼす助剤等の多量添加が必須であったが、本発明では、１０8個／ｇ以上であっても乳酸菌を風味等に悪影響を及ぼすことなく安定に保持できる点で好適である。更には、歯周病の予防等の口腔衛生の点でも好適である。 The content of the lactic acid bacteria may be appropriately determined according to the product design so that the number of viable bacteria is sufficient for the lactic acid bacteria to exhibit the intended function. In particular, when Enterococcus faecium is used among lactic acid bacteria, conventionally, if an attempt is made to contain 10 8 pieces / g or more of Enterococcus faecium in a general chewing gum product, about 100 times or more is considered in consideration of the amount of death. In order to maintain the number of lactic acid bacteria, it is essential to add a large amount of an auxiliary agent that adversely affects the flavor, texture, etc. In the present invention, even if it is 10 8 / g or more This is preferable in that lactic acid bacteria can be stably maintained without adversely affecting the flavor and the like. Furthermore, it is suitable also in terms of oral hygiene such as prevention of periodontal disease.
本発明の乳酸菌含有打錠チューインガムにおける乳酸菌の生菌数測定方法は、公知の測定方法で行えばよく、例えば、食品衛生検査指針（微生物編）１９９０（１９９０年１２月２５日 社団法人 日本食品衛生協会発行）の記載に準じて行えばよい。
すなわち、上記文献の「第１章細菌 １総論」の「９．試料の調製」の記載に従い試料を準備するのであるが、検体量は１０ｇもしくは２５ｇのどちらでもよく、希釈水はリン酸緩衝生理食塩水を用いればよい。また、試料原液の調製では、試料が粘着性のガムであるので、検体と希釈水とを混合し均質化するストマッカーの作動時間を８分間に延長して抽出するとよい。次いで、調製した試料原液から生菌数を測定するのであるが、例えば上記文献の「第１章細菌 ２汚染指標菌」の「1．細菌数 （２）生菌数（標準平板菌数測定法）」の「２検査方法」以降の記載に従い生菌数を測定すればよい。なお、培地は測定したい乳酸菌の菌種に適した培地を用いればよく、希釈水は上記リン酸緩衝生理食塩水を用いればよい。また、試料に酸が含まれている場合は、希釈液に１．０％ＣａＣＯsを添加するとよい。
A method for measuring the number of viable bacteria of lactic acid bacteria in the tableting chewing gum containing lactic acid bacteria of the present invention may be carried out by a known measurement method. For example, Food Sanitation Inspection Guidelines (Microorganisms) 1990 (December 25, 1990 Japan Food Sanitation) (Association of the association).
That is, the sample is prepared according to the description in “9. Preparation of sample” in “Chapter 1 Bacteria 1 general remarks” of the above-mentioned document. Saline may be used. In the preparation of the sample stock solution, since the sample is a sticky gum, the operation time of the stomacher that mixes and homogenizes the specimen and the dilution water may be extended to 8 minutes. Next, the number of viable bacteria is measured from the prepared sample stock solution. For example, “1. Bacterial count (2) Viable count (standard plate count measurement method)” The viable cell count may be measured according to the description after “2 Test Methods” in “)”. In addition, what is necessary is just to use the culture medium suitable for the microbial species of the lactic acid bacteria to measure, and what is necessary is just to use the said phosphate buffered saline as dilution water. Moreover, when the sample contains an acid, 1.0% CaCO s may be added to the diluted solution.
次に、本発明にかかる低水分活性成分とは、乳酸菌含有打錠チューインガム全体の水分活性（ＡＷ）を下げる効果があれば特に限定するものではなく、例えば、低水分活性成分自体の水分活性（ＡＷ）が好ましくは０.２以下、更に好ましくは０.１５以下であることが、乳酸菌含有チューインガム全体の水分活性（ＡＷ）を効率良く下げる点で好適である
。
水分活性（ＡＷ）の測定機器としては、例えば、芝浦電子（株）製の「水分活性測定装置 ＷＡ３６０」等が挙げられる。なお、上記測定機器は、最終製品である乳酸菌含有打錠チューインガムの水分活性の測定にも用いることができる。
Next, the low water activity component according to the present invention is not particularly limited as long as it has an effect of lowering the water activity (AW) of the lactic acid bacteria-containing tableting chewing gum as a whole. AW) is preferably 0.2 or less, more preferably 0.15 or less, from the viewpoint of efficiently reducing the water activity (AW) of the entire chewing gum containing lactic acid bacteria.
Examples of the water activity (AW) measuring device include “water activity measuring device WA360” manufactured by Shibaura Electronics Co., Ltd. In addition, the said measuring apparatus can be used also for the measurement of the water activity of the lactic acid bacteria containing tableting chewing gum which is a final product.
具体的に、低水分活性成分としては、乾燥でん粉、乾燥デキストリン等が挙げられ、これらの中でも、特に乾燥でん粉は、風味及び食感に悪影響を与えることなく水分活性を効率良く低下させる点で好適である。
上記乾燥でん粉としては、乾燥殺菌コンスターチ、乾燥殺菌馬鈴薯でん粉、乾燥殺菌タピオカでん粉等が挙げられる。特に、乾燥殺菌馬鈴薯でん粉は、でん粉独特の風味がなく、打錠チューインガムの風味設計に支障を与えない点で好適である。製品例としては、松谷化学工業（株）製の「精製乾燥殺菌馬鈴薯でん粉」等が挙げられる。
Specifically, examples of the low water activity component include dry starch, dry dextrin and the like. Among these, dry starch is particularly preferable in that water activity is efficiently reduced without adversely affecting the flavor and texture. It is.
Examples of the dry starch include dry sterilized corn starch, dry sterilized potato starch, and dry sterilized tapioca starch. In particular, the dry sterilized potato starch is preferable in that it does not have a flavor unique to starch and does not interfere with the flavor design of a tableting chewing gum. Examples of products include “refined and dried sterilized potato starch” manufactured by Matsutani Chemical Industry Co., Ltd.
また、低水分活性成分の添加量は、特に限定するものではなく、乳酸菌の種類や最終製品である打錠チューインガム全体の水分活性の設定値によって適宜設定すればよい。好ましくは、乳酸菌含有打錠チューインガム全体重量中１〜３重量％であることが、乳酸菌生菌数減少抑制効果、風味及び食感の点で好ましい。 Moreover, the addition amount of the low water activity component is not particularly limited, and may be appropriately set depending on the type of lactic acid bacteria and the set value of the water activity of the entire tableting chewing gum as the final product. Preferably, it is 1 to 3% by weight based on the total weight of the lactic acid bacteria-containing tableting chewing gum, from the viewpoint of the effect of suppressing the number of living lactic acid bacteria and the taste and texture.
次に、本発明にかかる打錠用粉末ガムの粒度は、一般的な粉末または顆粒状のガムであればよく、その粒度は特に限定されるものではない。好ましくは粒径５ｍｍ以下、更に好ましくは３ｍｍ以下、より好ましくは１０メッシュパス（粒径１．７ｍｍ以下）であることが打錠適性の点で好ましい。これらは打錠用粉末ガム全体重量中７０重量％以上、更に好ましくは９０重量％以上に揃っていることが好ましいという意味である。すなわち、粒度分布が狭く揃っているほど打錠時の成形性の点で好ましい。
なお、後述するように、本発明の打錠用粉末ガム表面に被覆層を形成する場合には、上記粒度は被覆層が形成されていない状態の打錠用粉末ガムの粒度を意味する。
Next, the particle size of the powdered gum for tableting according to the present invention may be a general powder or granular gum, and the particle size is not particularly limited. The particle size is preferably 5 mm or less, more preferably 3 mm or less, and more preferably 10 mesh pass (particle size 1.7 mm or less) from the viewpoint of tableting suitability. These mean that it is preferably 70% by weight or more, more preferably 90% by weight or more, based on the total weight of the powdered gum for tableting. That is, the narrower the particle size distribution is, the more preferable in terms of moldability during tableting.
As will be described later, when the coating layer is formed on the surface of the tableting powder gum of the present invention, the above particle size means the particle size of the tableting powder gum in a state where the coating layer is not formed.
上記打錠用粉末ガムは、糖質及びガムベース等を含有する。 The powdered gum for tableting contains a saccharide, a gum base and the like.
上記糖質としては、ぶどう糖などの単糖類、砂糖，麦芽糖，乳糖，トレハロースなどの二糖類、マルトトリオース，パノースなどの三糖類、マルトオリゴ糖，ガラクトオリゴ糖などのオリゴ糖、ソルビトール，キシリトール，還元パラチノース，エリスリトール，マルチトール，ラクチトールなどの糖アルコール類等が挙げられ、適宜選択し、単独でも数種組合せて用いればよい。
好ましくは、糖質はシュガーレスであることが、更に好ましくは還元パラチノースを用いることが、より好ましくは糖質全体重量中の８０重量％以上が還元パラチノースであることが、打錠適性、風味、食感及び口腔衛生の点から好ましい。
Examples of the saccharides include monosaccharides such as glucose, disaccharides such as sugar, maltose, lactose and trehalose, trisaccharides such as maltotriose and panose, oligosaccharides such as malto-oligosaccharide and galactooligosaccharide, sorbitol, xylitol and reduced palatinose. Sugar alcohols such as erythritol, maltitol, and lactitol, and the like, which may be selected as appropriate and used alone or in combination.
Preferably, the sugar is sugarless, more preferably reduced palatinose is used, more preferably 80% by weight or more of the total weight of the sugar is reduced palatinose, tableting suitability, flavor, It is preferable from the viewpoint of texture and oral hygiene.
上記糖質の粒度は、糖質全体中９０重量％以上が、好適には２０メッシュパス〜２００メッシュオン、更に好適には６０メッシュパス〜１２０メッシュオンであることが打錠適性の点で望ましい。
上記糖質の含有量は、乳酸菌含有打錠チューインガム全体重量中、好ましくは５０〜８０重量％であることが、打錠適性、風味及び食感の点で望ましい。
It is desirable from the viewpoint of tableting that the sugar particle size is 90% by weight or more in the entire sugar, preferably 20 mesh pass to 200 mesh on, more preferably 60 mesh pass to 120 mesh on. .
The content of the saccharide is preferably 50 to 80% by weight based on the total weight of the lactic acid bacteria-containing tableting chewing gum, from the viewpoints of tableting suitability, flavor and texture.
次に、上記ガムベースは、従来から用いられているものであり、例えば、弾性体、樹脂類、ワックス類、乳化剤、無機物、ＢＨＴ及びトコフェロール等の酸化防止剤等が適宜選択して使用される。 Next, the said gum base is used conventionally, For example, antioxidants, such as an elastic body, resin, waxes, an emulsifier, an inorganic substance, BHT, and tocopherol, etc. are selected suitably, and are used.
弾性体は、ゴム様物質とも言われ、例えば、ポリイソブチレン（イソブチレン重合体）、ポリブテン、ブチルゴム、ポリイソプレン、天然ゴム等が挙げられ、これらは単独でも
複数組み合わせてもよい。
The elastic body is also referred to as a rubber-like substance, and examples thereof include polyisobutylene (isobutylene polymer), polybutene, butyl rubber, polyisoprene, and natural rubber. These may be used alone or in combination.
樹脂類としては、チクル等の天然樹脂、酢酸ビニル樹脂やエステルガム等の合成樹脂等が挙げられ、これらは単独でも複数組み合わせてもよい。 Examples of the resins include natural resins such as chicle, synthetic resins such as vinyl acetate resin and ester gum, and these may be used alone or in combination.
ワックス類は、例えば、ライスワックス、キャンディリラワックス、マイクロクリスタリンワックス、カルナバロウ等が挙げられ、これらは単独でも複数組み合わせてもよい。 Examples of the wax include rice wax, candy lira wax, microcrystalline wax, carnauba wax and the like, and these may be used alone or in combination.
乳化剤としては、プロピレングリコール脂肪酸エステル、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等が挙げられ、これらは単独でも複数組み合わせてもよい。 Examples of the emulsifier include propylene glycol fatty acid ester, monoglycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester, and these may be used alone or in combination.
無機物としては、炭酸カルシウム、タルク、リン酸カルシウム等が挙げられ、これらは単独でも複数組み合わせてもよい。 Examples of the inorganic substance include calcium carbonate, talc, calcium phosphate and the like, and these may be used alone or in combination.
また、本発明にかかる打錠用粉末ガムは、上記糖質及びガムベースの他に、副原料を適宜添加してもよい。
副原料としては、スクラロース，アセスルファムＫ等の非糖質甘味料、香料、調味料、色素、安定剤、乳化剤、各種機能性成分等が挙げられる。
Moreover, in the powdered gum for tableting according to the present invention, in addition to the sugar and the gum base, auxiliary materials may be appropriately added.
Examples of auxiliary materials include non-sugar sweeteners such as sucralose and acesulfame K, flavorings, seasonings, pigments, stabilizers, emulsifiers, and various functional ingredients.
上記打錠用粉末ガムは、表面を各種被覆成分で被覆した被覆打錠用粉末ガムとすると、ガムベースの酸化が防止される点や、打錠用粉末ガムとは別個に準備された他の成分が打錠時にガムベースに吸着することを防止できる点で好適である。
被覆成分としては、上記糖質、非糖質甘味料、でん粉類（でん粉、化工でん粉、変性でん粉、でん粉分解物等）、シェラック、カルシウム、脱脂乳製品類、蛋白質、粉末呈味原料（粉末茶類、卵白粉末、調味料、粉末果汁等）、酸味料、安定剤、乳化剤、ゲル化剤、増粘剤、塩類、着色料、栄養素（食物繊維、水溶性ビタミン類、ミネラル、乳酸菌菌増殖因子等）、ガルシニア・カンボジアエキス粉末、ギムネマ粉末等が挙げられ、適宜選択し、単独または複数組み合わせて用いればよい。
The above powdered gum for tableting is a powdered gum for tableting whose surface is coated with various coating components, so that oxidation of the gum base is prevented and other components prepared separately from the powdered gum for tableting Is preferable in that it can be prevented from adsorbing to the gum base during tableting.
Coating components include the above-mentioned sugars, non-sugar sweeteners, starches (starch, modified starch, modified starch, starch decomposition products, etc.), shellac, calcium, defatted dairy products, proteins, and powdery taste ingredients (powdered tea) , Egg white powder, seasonings, powdered fruit juice, etc.), acidulants, stabilizers, emulsifiers, gelling agents, thickeners, salts, colorants, nutrients (dietary fiber, water-soluble vitamins, minerals, lactic acid bacteria growth factor) Etc.), Garcinia-Cambodia extract powder, Gymnema powder, and the like, which may be selected as appropriate and used alone or in combination.
上記被覆成分は、打錠用粉末ガム全体重量中、好ましくは０．０５〜５重量％、更に好ましくは０．１〜１重量％付着していることがガムベースの酸化防止、打錠用粉末ガムとは別個に準備された他の成分のガムベース吸着防止及び食感の点で好適である。 Antioxidation of the gum base, powdering gum for tableting, the coating component is preferably 0.05 to 5% by weight, more preferably 0.1 to 1% by weight, based on the total weight of the powdering gum for tableting It is suitable in terms of prevention of gum base adsorption and texture of other ingredients prepared separately.
また、本発明の打錠用粉末ガムの製造方法は、公知の粉末ガム製造方法を用いればよい。例えば、ガムベース、糖質、必要に応じて副原料を適宜準備し、これら原料を加熱混合して均質化し、冷却した後、粉砕機（例えばハンマーミル、オシレーター等）で粉砕する。この後、粒度の均一化のため、ふるいにかけて粒度を分別してもよい。
その後、適宜必要に応じて、打錠用粉末ガムを被覆すればよい。打錠用粉末ガムを被覆する方法は、特に限定するものではないが、上記被覆成分が粉末ガム表面全体に略均一に被覆されるような方法を採ることが望ましく、例えば、流動層造粒装置を用いた流動層コーティング法等が挙げられる。
Moreover, what is necessary is just to use the well-known powder gum manufacturing method for the manufacturing method of the powdered gum for tableting of this invention. For example, a gum base, a saccharide, and auxiliary materials as necessary are appropriately prepared, and these materials are heated and mixed to be homogenized, cooled, and then pulverized by a pulverizer (for example, a hammer mill, an oscillator, etc.). Thereafter, the particle size may be separated by sieving to make the particle size uniform.
Thereafter, a powdered gum for tableting may be coated as necessary. The method for coating the powder gum for tableting is not particularly limited, but it is desirable to adopt a method in which the coating component is coated almost uniformly on the entire surface of the powder gum. For example, a fluidized bed coating method.
次に、本発明における乳酸菌含有打錠チューインガムは、水分活性（ＡＷ）が、乳酸菌が生存するのに十分である水分活性（ＡＷ）であればよく、乳酸菌の種類や商品設計等によって適宜定めればよい。好ましくは、水分活性（ＡＷ）が０．３以下、更に好ましくは０．２５以下であることが、乳酸菌生菌数維持の点で望ましい。
Then, lactic acid bacteria-containing tableting a chewing gum of the present invention, water activity (AW) is, lactic acid bacteria may be a water activity (AW) is sufficient to survival, suitably determined by lactic acid bacteria of the type and product design, etc. Just do it. Preferably, the water activity (AW) is 0.3 or less, more preferably 0.25 or less from the viewpoint of maintaining the number of living lactic acid bacteria.
本発明の乳酸菌含有打錠チューインガムは、上記乳酸菌、低水分活性成分、打錠用粉末ガム以外に、適宜副原料を含有してもよい。なお、副原料は、原料の混合性、打錠適性の
点から粉状もしくは顆粒状であることが好ましい。
副原料としては、上述の打錠用粉末ガムの副原料と同様のものが挙げられる。
特に、熱劣化性もしくはガムベースへ易吸着性の機能性成分であっても、打錠チューインガム中に安定して存在させることができるので好適に用いることができる。具体的な機能性成分例としては、整腸作用を高めるセルロース，ヘミセルロース，リグニン，マンナン，アルギン酸，アラビアガムなどの食物繊維や、口腔環境を改善する卵黄抗体，歯垢分解酵素，ガロタンニン，パン酵母，マスティックオイルや、口臭予防効果がある茶抽出物，銅クロロフィル，シャンピニオンエキス，健胃漢方成分，フラボノイド，植物乾留成分，キナ酸，マメ科植物由来香気成分，米ぬか類発酵エキス，大豆発酵エキス，オレガノ粉砕物，ミネラル含有酵母や、アレルギー起因物質を低減する山査子エキスや、ヨモギエキス、植物体由来のアルコール脱水素酵素（以下、ＡＤＨと記す）、コエンザイムＱ１０（以下、ＣｏＱ１０と記す）、下記に示す一般式（１）（但し、式中Ｒは水素原子、単糖類もしくは少糖類の残基、又は炭素数２〜２０のアシル基である。）からなる脂肪分解促進成分、下記に示す一般式（２）（但し、式中Ｒは水素原子、単糖類もしくは少糖類の残基、又は炭素数２〜２０のアシル基である。）からなる脂肪分解促進成分、小麦抽出物、海藻抽出物、種子粘質、植物分泌粘質、果実粘質物、微生物粘質、蛋白質等が挙げられる。
これらの中でも、特にＣｏＱ１０を用いることが、口腔衛生の点で好適である。
The lactic acid bacteria-containing tableting chewing gum of the present invention may contain auxiliary materials as appropriate in addition to the lactic acid bacteria, the low water activity component, and the powdered gum for tableting. In addition, it is preferable that a subsidiary material is a powder form or a granular form from the point of the mixability of a raw material, and a tableting suitability.
As an auxiliary material, the same thing as the auxiliary material of the above-mentioned powdered gum for tableting is mentioned.
In particular, even a functional component that is thermally degradable or easily adsorbed to a gum base can be suitably used because it can be stably present in a tableting chewing gum. Specific examples of functional ingredients include dietary fibers such as cellulose, hemicellulose, lignin, mannan, alginic acid, gum arabic, etc. that enhance intestinal action, egg yolk antibody, plaque-degrading enzyme, gallotannin, baker's yeast , Mastic oil, tea extract with halitosis prevention effect, copper chlorophyll, champignon extract, healthy stomach herbal ingredients, flavonoids, plant dry distillation ingredients, quinic acid, legume-derived aroma ingredients, rice bran fermented extract, soybean fermented extract , Oregano pulverized product, mineral-containing yeast, mountain alley extract that reduces allergen-derived substances, mugwort extract, plant-derived alcohol dehydrogenase (hereinafter referred to as ADH), coenzyme Q10 (hereinafter referred to as CoQ10), the following (Wherein R is a hydrogen atom, monosaccharide or oligosaccharide) Or an acyl group having 2 to 20 carbon atoms), a general formula (2) shown below (wherein R is a hydrogen atom, a monosaccharide or oligosaccharide residue, or A lipolysis-promoting component consisting of 2 to 20 carbon atoms), wheat extract, seaweed extract, seed mucus, plant secretion mucus, fruit mucilage, microbial mucosa, protein and the like.
Among these, it is particularly preferable to use CoQ10 in terms of oral hygiene.
上記ＡＤＨとは、別名アセトアルデヒド還元酵素、アルコールデヒドロゲナーゼとも言われ、アルコールのアルデヒドへの酸化を可逆的に触媒する酵素である。そして、このＡＤＨを含む植物体としては、例えばキュウリ、なす、大根、セロリ、トマト、ネギ等が挙げられる。 The ADH is also called an acetaldehyde reductase or alcohol dehydrogenase, and is an enzyme that reversibly catalyzes the oxidation of alcohol to aldehyde. And as a plant body containing this ADH, a cucumber, an eggplant, a radish, a celery, a tomato, a leek etc. are mentioned, for example.
上記ＣｏＱ１０（補酵素Ｑ−１０）は、一般的にはビタミンＱとも呼ばれ、ユビデカレノン、ユビキノン、ユビキノール−１０とも呼ばれる強力な抗酸化物質であり、身体を最も望ましい状態で機能させるために細胞に与えるとよい栄養素の一つである。一般名はユ
ビデカレノン（ｕｂｉｄｅｃａｒｅｎｏｎｅ）で、化学名は、２-(３,７,１１,１５,１９，２３，２７，３１，３５，３９−ｄｅｃａｍｅｔｈｙｌ−２、６,１０,１４,１８,２２，２６，３０，３４，３８−ｔｅｔｒａｃｏｎｔａｄｅｃａｅｎｙｌ)−５，６−ｄｉｍｅｔｈｏｘｙ−３−ｍｅｔｈｙｌ−１，４−ｂｅｎｚｏｑｕｉｎｏｎｅである。
ＣｏＱ１０製品は、上記ユビデカレノンを主成分として含んでいればよく、例えば、日清ファルマ社製「コエンザイムＱ１０」等が挙げられる。
CoQ10 (coenzyme Q-10) is also a powerful antioxidant, commonly referred to as vitamin Q, also called ubidecalenone, ubiquinone, ubiquinol-10, and is used by cells to function in the most desirable state. It is one of the good nutrients to give. The common name is ubidecarenone and the chemical name is 2- (3,7,11,15,19,23,27,31,35,39-decamethyl-2, 6,10,14,18,22, 26,30,34,38-tetracontadecaenyl) -5,6-dimethyl-3-methyl-1,4-benzquinone.
The CoQ10 product only needs to contain the ubidecalenone as a main component, and examples thereof include “Coenzyme Q10” manufactured by Nisshin Pharma.
上記小麦抽出物は、小麦から抽出した成分で、淡黄〜白色の粉末でアミラーゼ活性阻害を有し、ダイエット素材として知られており、製品としては、「Ｗｈｅａｔ Ｓｌｉｍｅｒ−１」（協同乳業（株）製）等が挙げられる。 The above-mentioned wheat extract is a component extracted from wheat, is a pale yellow to white powder and has amylase activity inhibition, and is known as a diet material. As a product, “Wheat Slimer-1” (Kyodo Dairy Co., Ltd.) )) And the like.
上記海藻抽出物は、海中の藻類（主として胞子植物）から得られる物質で、例えばフコイダン、寒天、カラギーナン、ファーセレラン、アルギン酸塩、プロピレングリコールエステル等が挙げられる。 The seaweed extract is a substance obtained from marine algae (mainly spore plants), and examples thereof include fucoidan, agar, carrageenan, farseleran, alginate, propylene glycol ester and the like.
上記種子粘質は、例えばローカストビーンガム、グアーガム、タマリンドガム、クインスシードガム（マルメロ種子ガム質）、プシリウムガム（オオバコ種子ガム質）、フラックスガム（亜麻種子ガム質）、タラガム、愛玉子、オクラ粘質物等が挙げられる。 For example, locust bean gum, guar gum, tamarind gum, quince seed gum (quince seed gum), psyllium gum (plank seed gum), flax gum (flax seed gum), tara gum, love egg, okra gum Examples include quality materials.
上記植物分泌粘質は、例えばアラビアガム、トラガントガム、カラヤガム、ガッティガム、アーモンドガム、ダムソンガム、サポートガム、カーヤガム等が挙げられる。 Examples of the plant secretory mucous include gum arabic, gum tragacanth, karaya gum, gati gum, almond gum, damson gum, support gum, and carya gum.
上記果実粘質物は、例えばペクチン、アラビノガラクタン等が挙げられる。 Examples of the fruit mucilage include pectin and arabinogalactan.
上記微生物粘質は、例えばキサンタンガム、プルラン、デキストラン、カードラン等が挙げられる。 Examples of the microbial viscosity include xanthan gum, pullulan, dextran, curdlan and the like.
上記蛋白質は、例えばゼラチン、カゼイン、カゼインナトリウム、大豆蛋白、小麦蛋白、小麦抽出物、卵白粉末、乳性蛋白等が挙げられる。 Examples of the protein include gelatin, casein, casein sodium, soy protein, wheat protein, wheat extract, egg white powder, and milk protein.
本発明の乳酸菌含有打錠チューインガムの製法は、大きく分けて２種類ある。まず第一に、原料成分が略均一に分散された打錠チューインガムの製造方法としては、次の方法が挙げられる。 There are roughly two types of methods for producing the lactic acid bacteria-containing tableting chewing gum of the present invention. First of all, as a method for producing a tableting chewing gum in which raw material components are dispersed substantially uniformly, the following methods may be mentioned.
すなわち、乳酸菌、低水分活性成分、打錠用粉末ガム及び必要に応じて副原料を準備し、公知の方法で各原料が均一になるよう粉体混合等を行なう。
この際、少なくとも打錠用粉末ガムとは別個に、乳酸菌を商品設計によって設定された含有量となるよう準備する。これは、打錠用粉末ガム製造時の加熱や摩擦熱により乳酸菌を死滅させない点で重要である。上記別個とは、乳酸菌が打錠用粉末ガム中に混練されていたり、打錠用粉末ガム表面に被覆層として付着していたり等打錠用粉末ガムと乳酸菌とが一体不可分の関係ではないという意味である。すなわち、上記乳酸菌、低水分活性成分、打錠用粉末ガムは、それぞれ別々に準備されてもよく、乳酸菌が低水分活性成分に含有されて準備されてもよく、低水分活性成分が打錠用粉末ガムに含有されて準備されてもよい。
なお、上記含有とは、一方の成分を他方の成分で被覆することも含む意味である。
That is, a lactic acid bacterium, a low water active ingredient, a powdered gum for tableting, and auxiliary materials as necessary are prepared, and powder mixing is performed by a known method so that each material is uniform.
At this time, separately from at least the powdered gum for tableting, lactic acid bacteria are prepared to have a content set by product design. This is important in that the lactic acid bacteria are not killed by heating or frictional heat during the production of the powder gum for tableting. The above-mentioned distinction is that the lactic acid bacteria are kneaded in the tableting powder gum, or the tableting powder gum and the lactic acid bacteria are not inseparable from each other, such as adhering as a coating layer to the surface of the tableting powder gum. Meaning. That is, the lactic acid bacteria, the low water active ingredient, and the powdered gum for tableting may be prepared separately, or the lactic acid bacteria may be prepared in the low water active ingredient, and the low water active ingredient is used for tableting. It may be prepared by being contained in a powdered gum.
In addition, the said containing means also including coat | covering one component with the other component.
次いで、上記粉体混合物を打錠機に供給して、共に打錠することにより、本発明の乳酸菌含有打錠チューインガムを得ることができる。 Next, the powder mixture is supplied to a tableting machine and tableted together, whereby the lactic acid bacteria-containing tableting chewing gum of the present invention can be obtained.
なお、本発明の乳酸菌含有打錠チューインガムを製品化する際には、適宜包装紙、箱、
缶、袋、パウチ、ボトル等で包装すればよいが、好ましくは通気性の少ない材質で、更に好ましくは密封包装であることが、より好ましくは缶、パウチ、ボトル等の繰返し密封可能な開口部を有する容器であることが、喫食されるまで乳酸菌の減少を確実に抑制し得る点でより一層好適である。上記繰返し密封可能な開口部とは、例えば、容器の開口部外側側面に螺旋状にネジ溝がきられており、蓋体の内側側面も同様にネジ溝がきられており、上記両溝が螺合により一体化する機構となっていたり、容器本体に再シール用ジッパーが具備されている等が挙げられる。また、包装は、個包装でも、複数個収容して包装してもよい。
なお、シリカゲル等の除湿剤等を同封させてもよい。
In addition, when commercializing the lactic acid bacteria-containing tableting chewing gum of the present invention, a wrapping paper, a box,
What is necessary is just to wrap with a can, a bag, a pouch, a bottle, etc., Preferably it is a material with little air permeability, More preferably, it is sealed packaging, More preferably, it is an opening part which can be sealed repeatedly, such as a can, a pouch, a bottle It is more suitable that it is a container which has, since the reduction | decrease of lactic acid bacteria can be suppressed reliably until it eats. The opening that can be repeatedly sealed is, for example, a threaded groove formed on the outer side surface of the opening of the container, and the inner side surface of the lid is similarly threaded. For example, the container main body is provided with a reseal zipper, and the like. The packaging may be individual packaging or a plurality of packaging.
A dehumidifying agent such as silica gel may be enclosed.
第二に、多層形成型打錠チューインガムを製造する場合は、各原料を粉体混合せずに、打錠機に各原料粉末を順次供給し、臼に原料粉末を積層させた後、共に打錠すればよい。 Secondly, when manufacturing a multi-layered tableting chewing gum, each raw material powder is sequentially supplied to a tableting machine without mixing the raw materials, and after the raw material powders are laminated on a die, they are pressed together. Lock it.
このようにして得られた乳酸菌含有打錠チューインガム、特にエンテロコッカス・フェシウムを１０8個／ｇ以上含有する場合には、摂取することで口腔衛生効果が得られる旨の表示を適宜設ければよい。表示例としては、「口内衛生」、「善玉乳酸菌で口内改革」、「お口キレイ」、「息スッキリ」等が挙げられる。また、特に夜、更に好ましくは歯磨き後、このチューインガムを摂取することが、高い口腔衛生効果を得る点で好適であるので、その旨表示してもよい。 When the lactic acid bacterium-containing tableting chewing gum thus obtained, particularly Enterococcus faecium, is contained at 10 8 / g or more, an indication that the oral hygiene effect can be obtained by ingestion may be appropriately provided. Examples of the display include “oral hygiene”, “oral reform with good lactic acid bacteria”, “clean mouth”, “refreshing breath” and the like. In addition, since it is preferable to take this chewing gum at night, more preferably after brushing teeth, in order to obtain a high oral hygiene effect, this may be indicated.
次に、本発明の実施例及び比較例を例示し、具体的に説明する。 Next, examples and comparative examples of the present invention will be illustrated and described in detail.
＜実施例1〜３、比較例１＞
≪打錠用粉末ガムの調製≫
表１に示す組成１又は２を加熱混合して均質化し、２０℃に冷却した後、ハンマーミルで粒径８メッシュパス〜１２０メッシュオンの粉末状に粉砕することにより、打錠用粉末ガムを調製した。
<Examples 1 to 3, Comparative Example 1>
≪Preparation of powdered gum for tableting≫
The composition 1 or 2 shown in Table 1 was mixed by heating and homogenized, cooled to 20 ° C., and then pulverized into a powder with a particle size of 8 mesh pass to 120 mesh on with a hammer mill to obtain a powder gum for tableting. Prepared.
≪乳酸菌含有打錠チューインガムの調製≫
上記のようにして得られた組成１又は２の打錠用粉末ガムに、表２に示す組成となるように他の原料を粉体混合した後、圧力０．４ｔｏｎ／個で共に打錠して１個当り０．４ｇ、直径１０ｍｍの乳酸菌含有打錠チューインガムを得た。なお、打錠は、組成毎に単発式打錠機で連続的に５０個製造した。
≪Preparation of tableting chewing gum containing lactic acid bacteria≫
The powdered gum for tableting of composition 1 or 2 obtained as described above was mixed with other raw materials so as to have the composition shown in Table 2, and then tableted together at a pressure of 0.4 ton / piece. A tableting chewing gum containing lactic acid bacteria having a diameter of 0.4 g and a diameter of 10 mm was obtained. In addition, 50 tablets were manufactured continuously with a single-shot tableting machine for each composition.
＜比較例２＞
≪乳酸菌含有粒ガムの調製≫
表１の組成３に示す組成で、定法に従い、ガムベースに糖質、乳酸菌末を混合し、４０〜６０℃で略均一になるよう混練した後、１個当り１ｇ、縦１９ｍｍ×横１２ｍｍ×厚み５ｍｍの粒ガムに成形した。なお、比較例２における還元水あめは、加熱混合が出来る最低限量を添加し、水分活性を低めに調整した。
<Comparative Example 2>
≪Preparation of granular gum containing lactic acid bacteria≫
In the composition shown in composition 1 in Table 1, according to a conventional method, a sugar base and lactic acid bacteria powder are mixed in a gum base and kneaded so as to be substantially uniform at 40 to 60 ° C., then 1 g per piece, length 19 mm × width 12 mm × thickness Molded into 5 mm granulated gum. The reduced water candy in Comparative Example 2 was adjusted to have a low water activity by adding a minimum amount capable of heating and mixing.
≪乳酸菌含有チューインガム類の保存≫
上記のようにして得られた実施例１〜３、比較例１の乳酸菌含有打錠チューインガム及び比較例２の乳酸菌含有粒ガムを、それぞれ１個ずつアルミ袋に収容し密封したのち、温度４０℃の条件下で２８日間保存した。
≪Preservation of chewing gum containing lactic acid bacteria≫
Each of the lactic acid bacteria-containing tableting chewing gums of Examples 1 to 3 and Comparative Example 1 obtained as described above and the lactic acid bacteria-containing granule gum of Comparative Example 2 were each contained in an aluminum bag and sealed, and then the temperature was 40 ° C. And stored for 28 days.
≪乳酸菌含有チューインガム類の水分活性（ＡＷ）測定≫
実施例１〜３及び比較例１〜２で製造した製造直後の乳酸菌含有チューインガム類の水分活性（ＡＷ）を、次の方法で測定した。
すなわち、実施例１〜３及び比較例１の打錠チューインガムは、切断等することなく打錠チューインガム１個を水分活性測定装置で測定した。比較例２の粒ガムは、５ｍｍ角に切断して、該粒ガム片を水分活性測定装置で測定した。水分活性測定装置は、芝浦電子（株）「水分活性測定装置 ＷＡ３６０」である。
なお、２８日間保存後の水分活性（ＡＷ）は、製造直後の水分活性から殆ど変化がなかったため表への記載は省略する。
≪Measurement of water activity (AW) of chewing gum containing lactic acid bacteria≫
The water activity (AW) of the chewing gum containing lactic acid bacteria immediately after production produced in Examples 1 to 3 and Comparative Examples 1 to 2 was measured by the following method.
In other words, the tableting chewing gums of Examples 1 to 3 and Comparative Example 1 were measured with a water activity measuring device for one tableting chewing gum without cutting or the like. The granulated gum of Comparative Example 2 was cut into 5 mm squares, and the granular gum pieces were measured with a water activity measuring device. The water activity measuring device is “Water Activity Measuring Device WA360” of Shibaura Electronics Co., Ltd.
In addition, since the water activity (AW) after 28 days storage has hardly changed from the water activity immediately after production, description in the table is omitted.
≪乳酸菌含有チューインガム類の生菌数測定≫
実施例１〜３、比較例１〜２で製造した製造直後及び保存後の乳酸菌含有チューインガム類の乳酸菌生菌数を、次の２つの方法で測定した。
≪Measurement of viable count of chewing gum containing lactic acid bacteria≫
The number of viable lactic acid bacteria in the chewing gum containing lactic acid bacteria immediately after production and after storage produced in Examples 1 to 3 and Comparative Examples 1 and 2 was measured by the following two methods.
（実施例１及び３の乳酸菌生菌数測定方法）
無菌的に上記チューインガムを縦５ｍｍ×横５ｍｍに切断した。次に、切断したガム片１０ｇと滅菌リン酸緩衝生理食塩水（希釈水）９０ｇを混合し、ストマッカー４００で２３０ｒｐｍで８分間、ホモゲナイズし抽出液を得た。得られた抽出液が試料原液で、かつ１０-1希釈液である。上記希釈水で１０-1希釈液の一部を更に希釈し、希釈倍率が１０-1、１０-2、１０-3、１０-4、１０-5、１０-6である希釈液を作成した。これらの希釈液１ｍｌと、滅菌し４５℃に保温しておいた培地約２０ｍｌとを滅菌シャーレに注ぎ、抽出液と培地とを混釈した後、平板とした。なお、培地は日水製薬株式会社のＢＣＰ加プレートカウント寒天培地をメーカー推奨の方法で調製し使用した。上記平板を３５±２℃で、７２±２４時間培養した後、培地を黄変色させたコロニー数をカウントし、生菌数は平均コロニー数÷希釈倍率で算出した。
(Method for measuring the number of viable lactic acid bacteria of Examples 1 and 3)
The chewing gum was aseptically cut into 5 mm length x 5 mm width. Then mixed disconnect gum pieces 10g sterile phosphate buffered saline (dilution water) 90 g, 8 minutes at 230rpm in Stomacher 400, to obtain a homogenized extract. The resulting extract is a sample stock solution and a 10 −1 dilution. A part of the 10 -1 dilution was further diluted with the above dilution water to prepare dilutions with dilution factors of 10 -1 , 10 -2 , 10 -3 , 10 -4 , 10 -5 , 10 -6 . . 1 ml of these diluted solutions and about 20 ml of a sterilized medium kept at 45 ° C. were poured into a sterilized petri dish, and the extract and the medium were mixed to prepare a flat plate. The medium used was a BCP-added plate count agar medium from Nissui Pharmaceutical Co., Ltd., prepared by the method recommended by the manufacturer. After culturing the above plate at 35 ± 2 ° C. for 72 ± 24 hours, the number of colonies whose medium was yellowed was counted, and the number of viable bacteria was calculated by the average number of colonies ÷ dilution ratio.
（実施例２及び比較例１〜２の乳酸菌生菌数測定方法）
無菌的に上記チューインガムを縦５ｍｍ×横５ｍｍに切断した。次に、切断したガム片１０ｇと滅菌リン酸緩衝生理食塩水（希釈水）９０ｇを混合し、ストマッカー４００で２３０ｒｐｍで８分間、ホモゲナイズし抽出液を得た。得られた抽出液が試料原液で、かつ１０-1希釈液である。上記希釈水で１０-1希釈液の一部を更に希釈し、希釈倍率が１０-1、１０-2、１０-3、１０-4、１０-5、１０-6である希釈液を作成した。これらの希釈液１ｍｌと、滅菌し４５℃に保温しておいた培地約２０ｍｌとを滅菌シャーレに注ぎ、抽出液と培地とを混釈した後、平板とした。更に、この平板の上に、減菌し４５℃に保温しておいた培地１０ｍｌを重層した平板を得た。なお、培地は、ＭＥＲＣＫ社製のＭＲＳ寒天培地に１％ＣａＣＯ3を添加し、メーカー推奨の方法で調製し使用した。上記平板を３５±２℃で、７２±２４時間培養した後、クリアゾーンを形成したコロニー数をカウントし、生菌数は平均コロニー数÷希釈倍率で算出した。
以上の２方法で測定した各試料の乳酸菌生菌数を、合わせて表２に示す。
(Method for measuring the number of viable lactic acid bacteria of Example 2 and Comparative Examples 1-2)
The chewing gum was aseptically cut into 5 mm length x 5 mm width. Then mixed disconnect gum pieces 10g sterile phosphate buffered saline (dilution water) 90 g, 8 minutes at 230rpm in Stomacher 400, to obtain a homogenized extract. The resulting extract is a sample stock solution and a 10 −1 dilution. A part of the 10 -1 dilution was further diluted with the above dilution water to prepare dilutions with dilution factors of 10 -1 , 10 -2 , 10 -3 , 10 -4 , 10 -5 , 10 -6 . . 1 ml of these diluted solutions and about 20 ml of a sterilized medium kept at 45 ° C. were poured into a sterilized petri dish, and the extract and the medium were mixed to prepare a flat plate. Furthermore, on this flat plate, a flat plate was obtained in which 10 ml of a medium that had been sterilized and kept at 45 ° C. was overlaid. The medium was prepared by adding 1% CaCO 3 to MRS agar medium manufactured by MERCK and using the method recommended by the manufacturer. After culturing the above plate at 35 ± 2 ° C. for 72 ± 24 hours, the number of colonies forming a clear zone was counted, and the number of viable bacteria was calculated by the average number of colonies ÷ dilution ratio.
The number of viable lactic acid bacteria of each sample measured by the above two methods is shown together in Table 2.
また、上記実施例１〜３及び比較例１〜２の乳酸菌含有チューインガム類を、パネラー５名で喫食し、食感について評価した。
更に、打錠もしくは成形適性については、チューインガム類製造時に打錠用杵もしくは成形機へのチューインガムの付着を目視にて確認した。
その結果を、表２に合わせて示す。
Moreover, the lactic acid bacteria containing chewing gum of the said Examples 1-3 and Comparative Examples 1-2 was eaten by five panelists, and food texture was evaluated.
Further, regarding tableting or moldability, adhesion of chewing gum to a tableting punch or molding machine was visually confirmed during the production of chewing gums.
The results are also shown in Table 2.
以上の結果、実施例１〜３の乳酸菌含有打錠チューインガムは、製造直後及び保存後共に生菌数がほとんど減少しなかった。また、食感がほぼ良好で、打錠時に杵にチューインガムが付着することが殆どなく、打錠適性に優れていた。中でも、実施例１及び２の乳酸菌含有打錠チューインガムは、全ての評価で優れた結果が得られた。
一方、比較例１品は、食感、打錠適性は良好であるが、製造中での乳酸菌の死滅が見受けられ、保存後では生菌数が著しく減少した。また、比較例２品は、ガムシートがボロボロになり、成形適性が悪かったうえに、製造工程中に生菌数が激減した。
As a result, the lactic acid bacteria-containing tableting chewing gums of Examples 1 to 3 showed almost no decrease in the number of viable bacteria immediately after production and after storage. In addition, the texture was almost good, and chewing gum hardly adhered to the bag during tableting, and the tableting suitability was excellent. Among them, the lactic acid bacteria-containing tableting chewing gums of Examples 1 and 2 were excellent in all evaluations.
On the other hand, the product of Comparative Example 1 had good texture and tableting ability, but lactic acid bacteria were killed during production, and the number of viable bacteria decreased significantly after storage. Further, in Comparative Example 2 products, the gum sheet was tattered, the moldability was poor, and the number of viable bacteria was drastically reduced during the production process.
Claims (6)
A method for producing a lactic acid bacterium-containing tableting chewing gum comprising lactic acid bacteria, a low water active ingredient, and a powdered gum for tableting together , wherein the lactic acid bacteria contain 10 8 / g or more of Enterococcus faecium , A method for producing a tableting chewing gum containing lactic acid bacteria, comprising preparing the lactic acid bacteria, the low water activity component and the powdering gum for tableting together after preparing separately from the powdering gum for tableting.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005197101A JP4579783B2 (en) | 2005-07-06 | 2005-07-06 | Lactic acid bacteria-containing tableting chewing gum and method for producing the same |
| PCT/JP2005/023427 WO2006064959A1 (en) | 2004-12-15 | 2005-12-14 | Powdery gum for tabletting, chewing gum tablets using the same, method of producing chewing gum tablets, method of perventing chewing gum tablets from oxidation and method of preventing dough-adsorptive component from adsorption to gum base |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005197101A JP4579783B2 (en) | 2005-07-06 | 2005-07-06 | Lactic acid bacteria-containing tableting chewing gum and method for producing the same |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2007014237A JP2007014237A (en) | 2007-01-25 |
| JP2007014237A5 JP2007014237A5 (en) | 2007-11-08 |
| JP4579783B2 true JP4579783B2 (en) | 2010-11-10 |
Family
ID=37751935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005197101A Expired - Fee Related JP4579783B2 (en) | 2004-12-15 | 2005-07-06 | Lactic acid bacteria-containing tableting chewing gum and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4579783B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4792408B2 (en) | 2007-01-24 | 2011-10-12 | スターテング工業株式会社 | Recoil starter |
| JP2011142921A (en) * | 2011-04-13 | 2011-07-28 | Gumlink As | Packaged confectionery product |
| JP2014018087A (en) * | 2012-07-12 | 2014-02-03 | Lotte Co Ltd | Edible composition having improved flavor persistence |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002080946A1 (en) * | 2001-04-02 | 2002-10-17 | Wakamoto Pharmaceutical Co.,Ltd. | Compositions for preventing and/or treating oral diseases |
| WO2003084338A1 (en) * | 2002-04-05 | 2003-10-16 | Gum Base Co. Spa | Chewing gum in powder form and a method of preparation |
| WO2004040995A1 (en) * | 2002-11-06 | 2004-05-21 | Firmenich Sa | Gum base composition |
| JP2005333966A (en) * | 2004-05-25 | 2005-12-08 | Kanebo Ltd | Chewing gum and method for preventing component adsorption |
| JP2006006310A (en) * | 2004-05-25 | 2006-01-12 | Kanebo Ltd | Powder gum for tabletting, tablet chewing gum using the same and adhesion preventing agent for tablet chewing gum |
| JP2006166791A (en) * | 2004-12-15 | 2006-06-29 | Kanebo Ltd | Powdery gum for making tablet, tablet chewing gum using the same, method for preventing oxidation of the tablet chewing gum, and method for preventing adsorption of dough-adsorptive ingredient to gum base |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS594976B2 (en) * | 1981-06-16 | 1984-02-02 | 明治製菓株式会社 | Method for producing chewing gum containing Bifidobacterium |
| JP2558391B2 (en) * | 1990-12-27 | 1996-11-27 | コリス株式会社 | Manufacturing method of powdered gum for tableting |
-
2005
- 2005-07-06 JP JP2005197101A patent/JP4579783B2/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002080946A1 (en) * | 2001-04-02 | 2002-10-17 | Wakamoto Pharmaceutical Co.,Ltd. | Compositions for preventing and/or treating oral diseases |
| WO2003084338A1 (en) * | 2002-04-05 | 2003-10-16 | Gum Base Co. Spa | Chewing gum in powder form and a method of preparation |
| WO2004040995A1 (en) * | 2002-11-06 | 2004-05-21 | Firmenich Sa | Gum base composition |
| JP2005333966A (en) * | 2004-05-25 | 2005-12-08 | Kanebo Ltd | Chewing gum and method for preventing component adsorption |
| JP2006006310A (en) * | 2004-05-25 | 2006-01-12 | Kanebo Ltd | Powder gum for tabletting, tablet chewing gum using the same and adhesion preventing agent for tablet chewing gum |
| JP2006166791A (en) * | 2004-12-15 | 2006-06-29 | Kanebo Ltd | Powdery gum for making tablet, tablet chewing gum using the same, method for preventing oxidation of the tablet chewing gum, and method for preventing adsorption of dough-adsorptive ingredient to gum base |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2007014237A (en) | 2007-01-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5001847B2 (en) | Cellooligosaccharide-containing composition | |
| JP4451879B2 (en) | Use of isomalt as prebiotic | |
| EP2842560A1 (en) | Composition for promoting bifidobacteria growth | |
| AU2007300461A2 (en) | Probiotic oral dosage forms | |
| WO2006064959A1 (en) | Powdery gum for tabletting, chewing gum tablets using the same, method of producing chewing gum tablets, method of perventing chewing gum tablets from oxidation and method of preventing dough-adsorptive component from adsorption to gum base | |
| CN107530387B (en) | Oral composition containing Bifidobacterium and cruciferous vegetable | |
| KR20180016507A (en) | Glycerin-based gummy candy and foaming candy products containing probiotic bacteria | |
| EP2401925A1 (en) | Prebiotic product and manufacturing method | |
| JP4579783B2 (en) | Lactic acid bacteria-containing tableting chewing gum and method for producing the same | |
| EP3554283B1 (en) | Glycerin- and protein-based foam candy products with probiotic bacteria | |
| KR101487431B1 (en) | The manufacturing method of microcoated probiotics to use vegetable mucin and soluble dietry fiber | |
| JP4135505B2 (en) | Food for promoting colonization and growth of useful intestinal bacteria | |
| JP4376769B2 (en) | Powdered gum for tableting, tableting chewing gum using the same, and anti-adhesive agent for tableting chewing gum | |
| JP4381968B2 (en) | Powdered gum for tableting, tableting chewing gum using the same, method for preventing oxidation of tableting chewing gum, and method for preventing adsorption of dough-adsorbing component to gum base | |
| JP4783550B2 (en) | Colon cancer inhibitor and food containing the same | |
| JP7257665B2 (en) | oral composition | |
| JP2014210718A (en) | Intestinal barrier function-improving agent | |
| JP2006034262A (en) | Food composition | |
| JP5881017B2 (en) | Plant lactic acid bacteria isolated from rice husk or brown rice and use thereof | |
| JP7141387B2 (en) | In vivo phenol compound reducing agent | |
| JP2008048674A (en) | Coated and stamp-pressed chewing gum, method for producing the same, and method for preventing oxidization of the stamp-pressed chewing gum | |
| JP2000086525A (en) | Capsule-containing tablet | |
| JP2003339349A (en) | Health food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20070921 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20070921 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100601 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20100802 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20100824 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20100826 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130903 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4579783 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |