JP4736509B2 - Candy - Google Patents
Candy Download PDFInfo
- Publication number
- JP4736509B2 JP4736509B2 JP2005105475A JP2005105475A JP4736509B2 JP 4736509 B2 JP4736509 B2 JP 4736509B2 JP 2005105475 A JP2005105475 A JP 2005105475A JP 2005105475 A JP2005105475 A JP 2005105475A JP 4736509 B2 JP4736509 B2 JP 4736509B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- sorbitol
- tablet
- fatty acid
- silicon dioxide
- 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
- 235000009508 confectionery Nutrition 0.000 title claims description 34
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 49
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 31
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 31
- 239000000600 sorbitol Substances 0.000 claims description 31
- 229930006000 Sucrose Natural products 0.000 claims description 20
- 239000005720 sucrose Substances 0.000 claims description 20
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 19
- 239000000194 fatty acid Substances 0.000 claims description 19
- 229930195729 fatty acid Natural products 0.000 claims description 19
- 239000000377 silicon dioxide Substances 0.000 claims description 19
- 235000012239 silicon dioxide Nutrition 0.000 claims description 19
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 19
- 238000001694 spray drying Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 6
- 235000010356 sorbitol Nutrition 0.000 description 28
- 239000000203 mixture Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 150000002148 esters Chemical class 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 239000000049 pigment Substances 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000006679 Mentha X verticillata Nutrition 0.000 description 5
- 235000002899 Mentha suaveolens Nutrition 0.000 description 5
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 150000005846 sugar alcohols Chemical class 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000007154 Coffea arabica Species 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 235000016213 coffee Nutrition 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Chemical compound CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000008991 Curcuma longa Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000014749 Mentha crispa Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 244000078639 Mentha spicata Species 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 239000004106 carminic acid Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
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- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- 235000013761 grape skin extract Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
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- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
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- 229960002920 sorbitol Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
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- 239000000341 volatile oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
Description
本発明は、ソルビトールを主原料として含有する錠菓に関する。 The present invention relates to a tablet confection containing sorbitol as a main raw material.
錠菓は、錠剤の形をした固体の菓子類等であり、粉末または顆粒状のショ糖などの甘味料、クエン酸、ビタミン類などを、ブドウ糖、デンプン糖等とともに混合し、この混合物を圧縮打錠することにより成型し、製品としていた。 Tablet confectionery is solid confectionery in the form of tablets. Sweeteners such as powdered or granular sucrose, citric acid, vitamins, etc. are mixed with glucose, starch sugar, etc., and this mixture is compressed. Molded by tableting and made into a product.
近年、健康志向が高まる中、低カロリーであり、且つ、抗う触性である糖アルコール類を従来の糖類に替えて用いることが注目されており、各種の糖アルコールの製法や用途の開発がなされている（例えば、特許文献１、２）。 In recent years, with increasing health consciousness, attention has been paid to using sugar alcohols that are low in calories and have anti-tactile properties in place of conventional sugars, and various sugar alcohol production methods and applications have been developed. (For example, Patent Documents 1 and 2).
糖アルコール類としては、例えば、キシリトール、ソルビトール、マンニトール、エリスリトール、ラクチノール、イソマルトール等が知られているが、中でも特にソルビトールは、他の糖アルコール類と比較して、打錠した際の錠剤硬度が高く、ソルビトールを含有する錠菓が、例えば、特許文献３に記載されている。
ソルビトールを主原料として錠菓を打錠する際、打錠が困難であるという問題がある。このような問題を解消するために、二酸化ケイ素およびショ糖脂肪酸エステルをさらに配合することが考えられるが、二酸化ケイ素及びショ糖脂肪酸エステルの配合量が高くなると、口内に入れたときに、舌にザラツキ感が生じ、食感上好ましくない。 When tableting a tablet confection using sorbitol as a main raw material, there is a problem that tableting is difficult. In order to solve such problems, it is conceivable to further add silicon dioxide and sucrose fatty acid ester. However, when the amount of silicon dioxide and sucrose fatty acid ester increases, A rough feeling is generated, which is not preferable in terms of texture.
本発明は、上記事情に鑑みてなされたものであり、打錠がし易く、かつ、舌ザラツキ感が生じない錠菓を提供することを目的とする。 The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a tablet confection that is easy to be tableted and does not cause a feeling of rough tongue.
本発明者らは、糖アルコール類として、噴霧乾燥法により製造された嵩密度が０．３〜０．６g/ml、比表面積が０．７〜１．５m2/gのソルビトールを主原料とし、かつ、これに、０．５〜１．５重量％の二酸化ケイ素および０．５〜１．５重量％のショ糖脂肪酸エステルを配合することにより、打錠がし易く、かつ、舌ザラツキ感を生じないようにすることができることを見出し、本発明を完成するに至った。 The present inventors mainly use sorbitol having a bulk density of 0.3 to 0.6 g / ml and a specific surface area of 0.7 to 1.5 m 2 / g produced by spray drying as sugar alcohols. And, by blending 0.5 to 1.5% by weight of silicon dioxide and 0.5 to 1.5% by weight of sucrose fatty acid ester, it is easy to tablet and has a rough texture. As a result, the present invention has been completed.
すなわち、本発明の錠菓は、ソルビトールと、二酸化ケイ素と、ショ糖脂肪酸エステルとを含有する錠菓において、ソルビトールが噴霧乾燥法により製造された嵩密度が０．３〜０．６g/mlであり、比表面積が０．７〜１．５m2/gのものであり、二酸化ケイ素の含有量が０．５〜１．５重量％であり、ショ糖脂肪酸エステルの含有量が０．５〜１．５重量％であることを特徴とするものである。 That is, the tablet confection of the present invention is a tablet confection containing sorbitol, silicon dioxide, and sucrose fatty acid ester, and the bulk density produced by spray drying of sorbitol is 0.3 to 0.6 g / ml. The specific surface area is 0.7 to 1.5 m 2 / g, the silicon dioxide content is 0.5 to 1.5% by weight, and the sucrose fatty acid ester content is 0.5 to 1.5%. It is characterized by being 1.5% by weight.
本発明の錠菓は、噴霧乾燥法により製造された嵩密度が０．３〜０．６g/mlであり、比表面積が０．７〜１．５m2/gのソルビトールを用い、０．５〜１．５重量％の二酸化ケイ素および０．５〜１．５重量％のショ糖脂肪酸エステルを含有しているので、打錠がし易く、かつ、舌ザラツキ感を生じない。 The tablet confectionery of the present invention uses sorbitol having a bulk density of 0.3 to 0.6 g / ml produced by a spray drying method and a specific surface area of 0.7 to 1.5 m 2 / g. Since it contains ˜1.5% by weight of silicon dioxide and 0.5 to 1.5% by weight of sucrose fatty acid ester, it is easy to tablet and does not cause a rough texture.
以下、本発明の錠菓を詳細に説明する。 Hereinafter, the tablet confectionery of the present invention will be described in detail.
本発明の錠菓は、嵩密度が０．３〜０．６g/mlであり、比表面積が０．７〜１．５m2/gのソルビトールを含有している。このようなソルビトールとしては、例えば、メルク社製のソルビトールが挙げられる（例えば、特公平５−１２４７号公報参照）。当該ソルビトールは、例えば、公知の噴霧乾燥法により製造することができ、例えば、グルコースを含有する溶液に対して、１７０℃より低い温度でグルコースの水素添加を行うことによりソルビトール溶液を製造し、そして、得られたソルビトール溶液を、生成物の含水率が１％未満となるように１４０〜１７０℃の温度で噴霧乾燥することにより得られる。ソルビトールの含有量は、９０〜９９重量％であることが好ましい。ソルビトールの含有量が９０重量％に満たないと、他の原料の影響を受けやすく、打錠しにくくなったり、ザラツキを生じやすくなる傾向にある。ソルビトールの含有量が９９重量％を超えると、ショ糖脂肪酸エステル、二酸化ケイ素の配合量が少なくなり、錠菓として成形することができないという問題がある。 The tablet confectionery of the present invention contains sorbitol having a bulk density of 0.3 to 0.6 g / ml and a specific surface area of 0.7 to 1.5 m 2 / g. Examples of such sorbitol include sorbitol manufactured by Merck & Co., Inc. (see, for example, Japanese Patent Publication No. 5-12247). The sorbitol can be produced, for example, by a known spray drying method, for example, producing a sorbitol solution by hydrogenating glucose at a temperature lower than 170 ° C. to a solution containing glucose, and The obtained sorbitol solution is obtained by spray drying at a temperature of 140 to 170 ° C. so that the water content of the product is less than 1%. The content of sorbitol is preferably 90 to 99% by weight. If the content of sorbitol is less than 90% by weight, it tends to be affected by other raw materials, making it difficult to tablet and tend to cause roughness. When the content of sorbitol exceeds 99% by weight, there is a problem that the amount of sucrose fatty acid ester and silicon dioxide is reduced, and cannot be formed as a tablet confectionery.
また、本発明の錠菓は、二酸化ケイ素を含有している。本発明に含有の二酸化ケイ素は微粒二酸化ケイ素が望ましい。微粒二酸化ケイ素とは、平均粒子径が１５μｍ以下のものをいう。この二酸化ケイ素の含有量は、０．５〜１．５重量％である。二酸化ケイ素の含有量が０．５重量％に満たないと、錠菓として成形することができないという問題があり、二酸化ケイ素の含有量が１．５重量％を超えると、打錠後の錠菓を口に入れた際に舌にザラツキ感が生じるという問題がある。 The tablet confectionery of the present invention contains silicon dioxide. The silicon dioxide contained in the present invention is preferably fine silicon dioxide. Fine silicon dioxide refers to those having an average particle size of 15 μm or less. The silicon dioxide content is 0.5 to 1.5% by weight. If the content of silicon dioxide is less than 0.5% by weight, there is a problem that it cannot be formed as a tablet confection. If the content of silicon dioxide exceeds 1.5% by weight, the tablet confection after tableting There is a problem that the mouth feels rough when you put it in your mouth.
また、本発明の錠菓は、ショ糖脂肪酸エステルを含有している。このショ糖脂肪酸エステルの含有量は、０．５〜１．５重量％である。ショ糖脂肪酸エステルの含有量が０．５％未満であると、ショ糖脂肪酸エステルが少なすぎて錠菓として成形することができない。また、１．５重量％を超えると、打錠後の錠菓を口に入れた際に舌にザラツキ感が生じる。ショ糖の水酸基とエステル結合してショ糖脂肪酸エステルを形成する脂肪酸は特に限定されることはないが、例えば、炭素数１６〜１８のものが挙げられる。また、ＨＬＢは３〜５のものが好ましい。 The tablet confectionery of the present invention contains a sucrose fatty acid ester. The content of this sucrose fatty acid ester is 0.5 to 1.5% by weight. If the content of sucrose fatty acid ester is less than 0.5%, the amount of sucrose fatty acid ester is too small to form as a tablet confectionery. On the other hand, when the content exceeds 1.5% by weight, a rough feeling is generated on the tongue when the tableted confectionery is put in the mouth. Although the fatty acid which ester-bonds with the hydroxyl group of sucrose and forms sucrose fatty acid ester is not specifically limited, For example, a C16-C18 thing is mentioned. The HLB is preferably 3-5.
本発明の錠菓は、さらに他の成分を含んでいてもよく、例えば、香料、色素、酸味料、甘味料、ビタミン類、機能性物質等を含んでいてもよい。 The tablet confectionery of the present invention may further contain other components, for example, a flavor, a pigment, a sour agent, a sweetener, vitamins, a functional substance, and the like.
香料としては、粉末香料製造に際して既に用いられているものであればいかなるものも用いることができるが、例えば、オレンジ、レモン、グレープフルーツ等のシトラス系香料、アップル、バナナ、グレープ、ピーチ、ストロベリー、パイナップル等のフルーツ系香料、ペパーミント、スペアミント等のミント系香料、ペッパー、シンナモン、ナツメグ、クローブ等のスパイス系香料、バニラ、コーヒー、ココア、ヘーゼルナッツ等のナッツ系香料、紅茶、緑茶等の茶系香料、ビーフ、チキン、サーモン、クラブ等の畜肉・水産系香料、ミルク、チーズ等のデイリー系香料等が挙げられる。また、香料の種類としては、調合することにより製造される調合香料、有効成分を抽出して得られる精油等を用いることができる。また、シトラール、ゲラニオール、１−メントール、バニリン等の合成系香料も使用することができる。さらに、水蒸気蒸留、超臨界流体抽出により得られたコーヒー、紅茶等、鰹節等、天然の果汁等からの香気成分も使用することができる。また、ここで挙げた香料は複数種を混合して用いることもできる。 Any fragrance can be used as long as it is already used in the production of powdered fragrances. For example, citrus fragrances such as orange, lemon, grapefruit, apple, banana, grape, peach, strawberry, pineapple Fruit flavors such as peppermint and spearmint, spice flavors such as pepper, cinnamon, nutmeg and clove, nut flavors such as vanilla, coffee, cocoa and hazelnut, tea flavors such as tea and green tea, Examples include meat and fish-based flavors such as beef, chicken, salmon and clubs, and daily flavors such as milk and cheese. Moreover, as a kind of fragrance | flavor, the blended fragrance | flavor manufactured by mixing, the essential oil obtained by extracting an active ingredient, etc. can be used. Synthetic fragrances such as citral, geraniol, 1-menthol and vanillin can also be used. Furthermore, aromatic components from natural fruit juices and the like such as coffee, tea, etc. obtained by steam distillation and supercritical fluid extraction can be used. Moreover, the fragrance | flavor mentioned here can also be used in mixture of multiple types.
色素としては、β−カロチン、パプリカ色素、アナトー色素、クロロフィル等の油溶性天然色素類、ウコン色素、カラメル色素、コチニール色素、ブドウ果皮抽出物等の天然色素類等を使用することができる。ここで挙げた色素は複数種を混合して用いることもできる。 As the pigment, oil-soluble natural pigments such as β-carotene, paprika pigment, anato pigment, chlorophyll, natural pigments such as turmeric pigment, caramel pigment, cochineal pigment, grape skin extract and the like can be used. The dyes mentioned here can also be used as a mixture of plural kinds.
酸味料としては、例えば、クエン酸、リンゴ酸、アスコルビン酸、コハク酸、フマル酸の粉末化物等、柑橘系果実等から得られた果汁の粉末化物等が挙げられる。ここで挙げた酸味料は複数種を混合して用いることもできる。 Examples of the sour agent include powdered products of fruit juice obtained from citrus fruits and the like, such as powdered products of citric acid, malic acid, ascorbic acid, succinic acid, and fumaric acid. The acidulants mentioned here can be used in combination of a plurality of types.
糖質或いは甘味料としては、例えば、アスパルテーム、パラチノース、ラフィノース、トレハロース、エリトリトール、キシリトール等が挙げられる。ここで挙げた甘味料は複数種を混合して用いることもできる。 Examples of the sugar or sweetener include aspartame, palatinose, raffinose, trehalose, erythritol, xylitol and the like. The sweeteners mentioned here can also be used as a mixture of plural kinds.
ビタミン類としては、例えば、ビタミンＡ、ビタミンＤ、ビタミンＫ、ビタミンＰ等が挙げられる。ここで挙げたビタミン類は複数種を混合して用いることもできる。 Examples of vitamins include vitamin A, vitamin D, vitamin K, vitamin P, and the like. The vitamins mentioned here can be used in combination of two or more.
機能性物質としては、例えば、シソエキス、ソバ等のポリフェノール、プロポリス、ロイヤルゼリー、ＤＨＡ、ＥＰＡ等の魚油、リノール酸、リノレン酸等が挙げられる。ここで挙げた機能性物質は複数種を混合して用いることもできる。 Examples of the functional substance include polyphenols such as perilla extract and buckwheat, fish oil such as propolis, royal jelly, DHA, and EPA, linoleic acid, and linolenic acid. The functional substances mentioned here can be used in a mixture of plural kinds.
本発明の錠菓は、上記に挙げた噴霧乾燥法により製造された嵩密度：０．３〜０．６g/mlで、比表面積：０．７〜１．５m2/gのソルビトールと、二酸化ケイ素、とショ糖脂肪酸エステルを含有し、さらに必要に応じて、香料、酸味料、甘味料、ビタミン類、機能性物質等を含有するものであるが、このような成分を含有する本発明の錠菓の製造方法は、特に制限されるものではなく、公知の錠菓の製造方法を適用することができる。具体的には、本発明の錠菓は、上記各成分を混合した後、打錠することにより製造することができる。 The tablet confectionery of the present invention comprises sorbitol having a bulk density of 0.3 to 0.6 g / ml and a specific surface area of 0.7 to 1.5 m 2 / g produced by the spray drying method listed above, and dioxide dioxide. It contains silicon and sucrose fatty acid ester, and further contains a flavoring agent, a sour agent, a sweetener, vitamins, a functional substance, etc., if necessary. The method for producing tablet confection is not particularly limited, and a known method for producing tablet confection can be applied. Specifically, the tablet confectionery of the present invention can be produced by mixing the above components and then tableting.
以下、本発明を具体的に説明するために、本発明の実施例およびこれとの比較を示すための比較例をいくつか挙げる。ただし、本発明の錠菓は、下記実施例によって制限されるものではない。 Hereinafter, in order to specifically describe the present invention, some examples of the present invention and comparative examples for comparing with the examples will be given. However, the tablet confectionery of this invention is not restrict | limited by the following Example.
下記表１に示す成分を混合し、粉末組成物を得た。この粉末組成物を菊水製作所のバーゴ小型回転式錠剤機を用いて、９．００ｋNの打錠圧の条件にて打錠し、直径８ｍｍ、厚さ４．０〜４．２ｍｍ、重量２００ｍｇ／錠、打錠直後の硬度１０〜１５ｋｇの錠剤を製造した。 The components shown in Table 1 below were mixed to obtain a powder composition. This powder composition was tableted using a Burgo small rotary tableting machine manufactured by Kikusui Seisakusho under the conditions of a tableting pressure of 9.00 kN, and had a diameter of 8 mm, a thickness of 4.0 to 4.2 mm, and a weight of 200 mg / tablet. A tablet having a hardness of 10 to 15 kg immediately after tableting was produced.
（実施例１）
嵩密度：０．３〜０．６g/mlで、比表面積：０．７〜１．５m2/gの噴霧乾燥法により製造したソルビトール（メルク社製）が１００重量％、カープレックスＣＳ‐５００（ＤＳＬ．ジャパン株式会社製の二酸化ケイ素）が１重量％、ＤＫエステルＦ−２０Ｗ(第一工業製薬株式会社製のショ糖脂肪酸エステル）が１．２重量％、その他ミントオイル（小川香料株式会社）が２重量％で各成分を混合し、その後、この混合物を打錠することにより錠菓を製造した。
Example 1
100% by weight of sorbitol (manufactured by Merck) manufactured by spray drying with a bulk density of 0.3 to 0.6 g / ml and a specific surface area of 0.7 to 1.5 m 2 / g, Carplex CS-500 1% by weight (silicon dioxide manufactured by DSL Japan Co., Ltd.), 1.2% by weight DK ester F-20W (sucrose fatty acid ester manufactured by Daiichi Kogyo Seiyaku Co., Ltd.), and other mint oil (Ogawa Fragrance Co., Ltd.) ) Was mixed at 2% by weight, and then the mixture was tableted to produce tablet confectionery.
（実施例２）
嵩密度：０．３〜０．６ g/mlで、比表面積：０．７〜１．５m2/gの噴霧乾燥法により製造したソルビトール（メルク社製）が９７重量％、カープレックスＣＳ‐５００（ＤＳＬ．ジャパン株式会社）が０．５重量％、ＤＫエステルＦ−２０Ｗ(第一工業製薬株式会社)が０．５重量％、その他ミントオイル（小川香料株式会社）が２重量％で各成分を混合し、その後、この混合物を打錠することにより錠菓を製造した。
(Example 2)
97% by weight of sorbitol (manufactured by Merck) produced by spray drying with a bulk density of 0.3 to 0.6 g / ml and a specific surface area of 0.7 to 1.5 m 2 / g, Carplex CS- 500 (DSL Japan Co., Ltd.) is 0.5% by weight, DK Ester F-20W (Daiichi Kogyo Seiyaku Co., Ltd.) is 0.5% by weight, and other mint oil (Ogawa Fragrance Co., Ltd.) is 2% by weight. Tablets were manufactured by mixing the ingredients and then tableting the mixture.
（実施例３）
嵩密度：０．３〜０．６g/mlで、比表面積：０．７〜１．５m2/gの噴霧乾燥法により製造したソルビトール（メルク社製）が９５重量％、カープレックスＣＳ‐５００（ＤＳＬ．ジャパン株式会社）が１．５重量％、ＤＫエステルＦ−２０Ｗ(第一工業製薬株式会社)が１．５重量％、その他ミントオイル（小川香料株式会社）が２重量％で各成分を混合し、その後、この混合物を打錠することにより錠菓を製造した。
(Example 3)
95% by weight of sorbitol (manufactured by Merck) manufactured by spray drying with a bulk density of 0.3 to 0.6 g / ml and a specific surface area of 0.7 to 1.5 m 2 / g, Carplex CS-500 (DSL. Japan Co., Ltd.) is 1.5% by weight, DK ester F-20W (Daiichi Kogyo Seiyaku Co., Ltd.) is 1.5% by weight, and other mint oil (Ogawa Fragrance Co., Ltd.) is 2% by weight. After that, tablet confectionery was produced by tableting this mixture.
（比較例１）
ＤＫエステルＦ−２０Ｗを加えず、嵩密度：０．３〜０．６g/mlで、比表面積：０．７〜１．５m2/gの噴霧乾燥法により製造したソルビトール（メルク社製）が９７重量％、カープレックスＣＳ‐５００（ＤＳＬ．ジャパン株式会社）が１．０重量％、その他ミントオイル（小川香料株式会社）が２重量％で各成分を混合し、その後、この混合物を打錠することにより錠菓を製造した。
(Comparative Example 1)
Sorbitol (made by Merck & Co., Inc.) manufactured by the spray drying method without adding DK ester F-20W, bulk density: 0.3-0.6 g / ml, and specific surface area: 0.7-1.5 m 2 / g 97% by weight, Carplex CS-500 (DSL Japan Co., Ltd.) is 1.0% by weight, and other mint oil (Ogawa Fragrance Co., Ltd.) is 2% by weight, and then the mixture is tableted. The tablet confection was manufactured by doing.
（比較例２）
カープレックスＣＳ−５００を加えず、嵩密度：０．３〜０．６g/mlで、比表面積：０．７〜１．５m2/gの噴霧乾燥法により製造したソルビトール（メルク社製）が９６．８重量％、ＤＫエステルＦ−２０Ｗ(第一工業製薬株式会社)が１．２重量％、その他ミントオイル（小川香料株式会社）が２重量％で各成分を混合し、その後、この混合物を打錠することにより錠菓を製造した。
(Comparative Example 2)
Sorbitol (manufactured by Merck & Co., Inc.) produced by spray drying method without adding Carplex CS-500, bulk density: 0.3-0.6 g / ml, specific surface area: 0.7-1.5 m 2 / g 96.8% by weight, DK Ester F-20W (Daiichi Kogyo Seiyaku Co., Ltd.) 1.2% by weight, and other mint oil (Ogawa Fragrance Co., Ltd.) 2% by weight. Tablets were produced by tableting.
（比較例３）
結晶化法により製造したＤ−ソルビットＤパウダー（東和化成社製）が９５．８重量％、カープレックスＣＳ−５００が１重量％、ＤＫエステルＦ−２０Ｗが１．２量％で各成分を混合し、その後、この混合物を打錠することにより錠菓を製造した。
(Comparative Example 3)
D-Sorbit D powder (manufactured by Towa Kasei Co., Ltd.) manufactured by crystallization method is 95.8% by weight, Carplex CS-500 is 1% by weight, and DK ester F-20W is 1.2% by weight. Thereafter, the mixture was tableted to produce tablet confectionery.
（比較例４）
嵩密度：０．３〜０．６g/mlで、比表面積：０．７〜１．５m2/gの噴霧乾燥法により製造したソルビトール（メルク社製）が９４．４重量％、カープレックスＣＳ５００が１．８重量％、ＤＫエステルＦ−２０Ｗが１．８量％で各成分を混合し、その後、この混合物を打錠することにより錠菓を製造した。
(Comparative Example 4)
94.4% by weight of sorbitol (manufactured by Merck & Co., Inc.) produced by spray drying with a bulk density of 0.3 to 0.6 g / ml and a specific surface area of 0.7 to 1.5 m 2 / g, Carplex CS500 Was 1.8% by weight and DK ester F-20W was 1.8% by weight, and the ingredients were mixed, and then the mixture was tableted to produce tablet confectionery.
（比較例５）
嵩密度：０．３〜０．５g/mlで、比表面積：０．７〜１．５m2/gの噴霧乾燥法により製造したソルビトール（メルク社製）が９７．６重量％、カープレックスＣＳ−５００が０．２重量％、ＤＫエステルＦ−２０Ｗが０．２量％で各成分を混合し、その後、この混合物を打錠することにより錠菓を製造した。
(Comparative Example 5)
97.6% by weight of sorbitol (manufactured by Merck & Co., Inc.) produced by spray drying with a bulk density of 0.3 to 0.5 g / ml and a specific surface area of 0.7 to 1.5 m 2 / g, Carplex CS Each component was mixed at −500 by 0.2 wt% and DK ester F-20W by 0.2 wt%, and then the mixture was tableted to produce a tablet confectionery.
上記実施例１〜３および比較例１〜５の各成分量および評価を下記表１に示す。 Table 1 below shows the amounts of components and evaluations of Examples 1 to 3 and Comparative Examples 1 to 5.
ザラザラ感の評価基準は下記表２に示す通りである。打錠性の評価基準は、◎は非常に良好、○は良好、×は不良を示す。
表１を参照して明らかなように、実施例１〜３では、打錠性およびザラツキ感のいずれについても良好な結果が得られた。これに対して、カープレックスＣＳ５００（二酸化ケイ素）またはＤＫエステルＦ−２０Ｗ（ショ糖脂肪酸エステル）のいずれかを含んでいない比較例１、２では良好な打錠性は得られなかった。また、結晶化法により製造されたソルビトールを用いた比較例３においても良好な打錠性は得られなかった。他方、カープレックスＣＳ５００、ＤＫエステルＦ−２０Ｗの含量が１．５重量％を超える比較例４では打錠性およびザラツキ感のいずれも不良であった。また、カープレックスＣＳ５００、ＤＫエステルＦ−２０Ｗの含量が０．５重量％に満たない比較例５では、良好な打錠性は得られなかった。 As is clear with reference to Table 1, in Examples 1 to 3, good results were obtained for both tableting properties and rough feeling. On the other hand, good tabletability was not obtained in Comparative Examples 1 and 2 that did not contain either Carplex CS500 (silicon dioxide) or DK ester F-20W (sucrose fatty acid ester). Also, good tabletability was not obtained in Comparative Example 3 using sorbitol produced by the crystallization method. On the other hand, in Comparative Example 4 in which the contents of Carplex CS500 and DK ester F-20W exceed 1.5% by weight, both the tableting property and the rough feeling were poor. In Comparative Example 5 in which the contents of Carplex CS500 and DK ester F-20W were less than 0.5% by weight, good tabletability was not obtained.
したがって、打錠性およびザラツキ感の両方で良好な結果を得るためには、実施例１〜３のように、嵩密度が０．３〜０．６g/mlであり、比表面積が０．７〜１．５m2/gでああるソルビトールを用い、二酸化ケイ素の含有量を０．５〜１．５重量％、ショ糖脂肪酸エステルの含有量を０．５〜１．５重量％にすることが必要であることが分かった。 Therefore, in order to obtain good results in both tabletability and roughness, as in Examples 1 to 3, the bulk density is 0.3 to 0.6 g / ml, and the specific surface area is 0.7. Use sorbitol which is ˜1.5 m 2 / g, make silicon dioxide content 0.5-1.5 wt% and sucrose fatty acid ester content 0.5-1.5 wt% It turns out that is necessary.
Claims (2)
ソルビトールの嵩密度が０．３〜０．６g/mlであり、比表面積が０．７〜１．５m2/gであり、二酸化ケイ素の含有量が０．５〜１．５重量％であり、ショ糖脂肪酸エステルの含有量が０．５〜１．５重量％であることを特徴とする錠菓。 In tablet confections containing sorbitol, silicon dioxide, and sucrose fatty acid ester,
Sorbitol has a bulk density of 0.3 to 0.6 g / ml, a specific surface area of 0.7 to 1.5 m 2 / g, and a silicon dioxide content of 0.5 to 1.5% by weight. A tablet confectionery characterized in that the content of sucrose fatty acid ester is 0.5 to 1.5% by weight.
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| PCT/JP2006/305444 WO2006109429A1 (en) | 2005-03-31 | 2006-03-17 | Tablet confectionary |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0386839A (en) * | 1989-01-24 | 1991-04-11 | Ici Americas Inc | Sorbitol crystal globule |
| JPH1017496A (en) * | 1996-07-03 | 1998-01-20 | Riken Vitamin Co Ltd | Lubricant for tablet and tablet candy |
| JP2000264835A (en) * | 1999-03-18 | 2000-09-26 | Mitsubishi-Kagaku Foods Corp | Tablet composition containing sugar alcohol |
| JP2003095982A (en) * | 2001-09-27 | 2003-04-03 | Mitsubishi-Kagaku Foods Corp | Improver for feeling on tongue of sorbitol tablet molding |
| JP2003250450A (en) * | 2002-03-01 | 2003-09-09 | Takasago Internatl Corp | Powder composition for tablet confectionery, method for producing the same, tablet confectionery and method for producing the tablet confectionery |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5314611B2 (en) * | 1972-05-13 | 1978-05-18 | ||
| JPS55360A (en) * | 1979-03-12 | 1980-01-05 | Dai Ichi Kogyo Seiyaku Co Ltd | Lubricant composition for tableted drugs and confection |
| DE3245170A1 (en) * | 1982-12-07 | 1984-06-07 | Merck Patent Gmbh, 6100 Darmstadt | IMPROVED SORBITE, METHOD FOR THE PRODUCTION AND USE |
| US5284659A (en) * | 1990-03-30 | 1994-02-08 | Cherukuri Subraman R | Encapsulated flavor with bioadhesive character in pressed mints and confections |
| JP3807565B2 (en) * | 1996-11-05 | 2006-08-09 | 第一工業製薬株式会社 | Lubricant for tablets and tablet confectionery |
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2005
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2006
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0386839A (en) * | 1989-01-24 | 1991-04-11 | Ici Americas Inc | Sorbitol crystal globule |
| JPH1017496A (en) * | 1996-07-03 | 1998-01-20 | Riken Vitamin Co Ltd | Lubricant for tablet and tablet candy |
| JP2000264835A (en) * | 1999-03-18 | 2000-09-26 | Mitsubishi-Kagaku Foods Corp | Tablet composition containing sugar alcohol |
| JP2003095982A (en) * | 2001-09-27 | 2003-04-03 | Mitsubishi-Kagaku Foods Corp | Improver for feeling on tongue of sorbitol tablet molding |
| JP2003250450A (en) * | 2002-03-01 | 2003-09-09 | Takasago Internatl Corp | Powder composition for tablet confectionery, method for producing the same, tablet confectionery and method for producing the tablet confectionery |
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| JP2006280288A (en) | 2006-10-19 |
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