JP4963903B2 - Tablet containing milk product and method for producing the same - Google Patents

Description

  The present invention relates to a tablet containing a dairy product as an active ingredient and a method for producing the same.

  The processed milk product, which is a processed product of raw milk, is rich in nutrient components such as fat-soluble vitamins and calcium, and also contains a large number of functional proteins.

  Conventional forms of foods, pharmaceuticals, and the like containing such processed milk products include liquid forms, powder forms, jelly forms (Patent Document 1), and the like.

  Here, if a tablet containing these processed milk products can be produced, it is useful because it is excellent in portability and easy to color and taste.

However, in general, it is difficult to make a dairy product containing protein alone into tablets, and tableting can be performed for the first time by granulating a mixture with sugar or the like in advance. Conventionally, as a tablet containing such a processed milk product, a product using fructose or glucose as a sugar has been manufactured and sold. In addition, dairy products that can be used as raw materials for such tablets have a protein content of about 15% by weight.
JP-A-2005-73576

  Milk processed products that contain more protein are nutritionally superior food materials that contain nutritional components and functional proteins in a well-balanced manner. When trying to manufacture a tablet using a tablet, there is a problem that if the mixture is tableted without granulation in advance, it cannot be molded without hardening.

  The subject of this invention is providing the manufacturing method of the tablet containing the milk processed material with comparatively much protein content, and the tablet excellent in tableting property.

  Under such circumstances, the present inventors conducted a formulation test using various types of materials, and as a result, the protein content was relatively higher than about 15% by weight and less than 90% by using sugar alcohol. It has been found that tablets containing processed milk can be produced. The present inventors further conducted a formulation test, and as a result, the total protein content in the tablet was 5 to 38% by weight, and the protein content in the milk processed product was more than about 15% by weight and 90% by weight or less. It has been found that when the three conditions of being present and containing a sugar alcohol are satisfied, it is possible to perform molding with excellent tableting properties without granulating the mixture. The present invention is based on these findings.

  Accordingly, the present invention provides the tablet and the production method thereof described in the following section.

  Item 1. A tablet comprising a dairy product and a sugar alcohol and having a protein content of 5 to 38% by weight, wherein the protein content in the dairy product is more than 15% by weight and 90% by weight or less.

  Item 2. Item 2. The tablet according to Item 1, wherein the content of the processed milk product is 9 to 70% by weight, and the content of the sugar alcohol is 15 to 85% by weight.

  Item 3. Item 3. The tablet according to Item 1 or 2, wherein the sugar alcohol is at least one selected from the group consisting of sorbitol, maltitol, lactitol, xylitol, erythritol, mannitol, iditol, reduced starch syrup, and reduced palatinose.

Item 4. A step of mixing a dairy product and sugar alcohol having a protein content of more than 15% by weight and not more than 90% by weight;
Adjusting the protein content in the mixture to 5 to 38% by weight, as well as tableting the mixture without prior granulation,
Tablet manufacturing method.

  Item 5. Item 5. The method for producing a tablet according to Item 4, wherein the amount of the processed milk product is 9 to 70% by weight, and the amount of the sugar alcohol is 15 to 85% by weight.

Item 6. Method for producing a tablet of claim 4, wherein compression force is 0.05~0.42kgf / cm ² in the tableting process.

  In the present specification, the term “tablet” includes chewable tablets in addition to tablets used in the art.

  The tablet of the present invention has a total protein content in the tablet of about 5 to 38% by weight, a protein content in the dairy product of more than about 15% by weight and 90% by weight, and sugar alcohol. It is contained in a tablet. As described above, the tablet of the present invention containing a processed milk product and a sugar alcohol can suppress the so-called sticking that the tablet raw material adheres to the mortar at the time of tableting, and can be made tabletable without granulating the mixture. It has the advantage that excellent molding can be performed. The tablet of the present invention is nutritionally excellent because it contains a functional protein and other nutritional components in a well-balanced manner.

  Hereinafter, the present invention will be described in detail.

Tablet of the present invention The present invention provides a tablet containing a dairy product and a sugar alcohol.

  The tablet of the present invention is characterized in that the total protein content in the tablet is about 5-38% by weight, preferably about 5-30% by weight, more preferably about 6-20% by weight.

  The dairy product which is the raw material of the tablet of the present invention has a protein content of more than about 15% by weight and not more than 90% by weight, preferably about 40 to 80% by weight, more preferably about 45 to 70% by weight, still more preferably. Is about 48-65% by weight.

  The tablet of the present invention has the three characteristics that the total protein content in the tablet is in the above range, the protein content in the raw dairy product is in the above range, and contains sugar alcohol. So-called sticking, in which the tablet raw material adheres to the mortar during tableting, is suppressed, and there is an advantage that molding excellent in tabletability can be performed without granulating the mixture.

  The tablet of the present invention having the above composition is also nutritionally superior because it contains a functional protein derived from a processed milk product and a nutritional component in a balanced manner.

  As the dairy product which is the raw material of the tablet of the present invention, any dairy product having the above-mentioned constant protein content can be used. For example, skim milk powder, concentrated milk powder, whole milk powder, whey Examples thereof include powders, concentrated whey powders, etc., and those prepared and processed so as to have the above protein content using these as raw materials. Also, among the skim milk powder, milk protein medium concentrated milk powder is preferred.

  In the present invention, “milk protein medium concentrated milk powder” refers to milk powder having a protein content of more than about 15% by weight and 90% by weight or less.

  Moreover, as a milk processed material, the thing of arbitrary forms can be used, For example, a powder form, a granular form, etc. are mentioned. The processed milk product is preferably in the form of powder or granules in which protein and other milk-derived components are mixed. In particular, a powdered or granular product granulated with protein and other milk-derived components is more preferable.

  The raw milk that is the raw material of these processed milk products can be milked at any time, but the raw milk milked within about 10 days after delivery, preferably within about 7 days after delivery, The content of functional proteins such as immunoglobulins, lactoferrin and growth factor stimulating substances is high, which is preferable.

  These dairy products can be produced using methods known in the art, or in accordance with them, depending on the respective forms. Below, although the preparation method of the milk processed material of this invention is illustrated using the case of milk protein medium concentration milk powder, the said preparation method is not limited to this.

  In one embodiment, the milk protein intermediate concentrated milk powder can be prepared by subjecting raw milk to lipid separation, sterilization, protein concentration and drying steps.

  The lipid separation, sterilization, protein concentration and drying steps can be performed according to methods known in the art.

  For example, the lipid separation step includes a method using a three-way separator. In this case, the separation step is usually about 5000 to 7000 G, preferably about 5200 to 6500 G, more preferably about 5300 to 6200 G, and usually about 45 to 120 ° C., preferably about 46 to 100 ° C., more preferably about 47 to The reaction is performed at 80 ° C. For example, raw milk milked within 7 days after delivery contains about 5 to 10% by weight of lipid, but it is possible to separate 99% or more of lipid by the above conditions.

  A sterilization process can be suitably performed within about 10 seconds-30 minutes at about 62-85 degreeC, for example.

  The protein concentration step can be performed, for example, by a method using an ultrafiltration membrane. In this case, the step is usually performed using an ultrafiltration membrane having a pore size of about 5000 to 200000 daltons, preferably about 10,000 to 100000 daltons, more preferably about 12000 to 50000 daltons. The drying process can be performed by any method such as freeze-drying or spray-drying, but according to spray-drying, the powder or granule is granulated with protein and other milk-derived components. This is preferable.

  The drying step in the spray drying is usually performed at an air blowing temperature of about 100 to 260 ° C, preferably about 140 to 240 ° C, more preferably about 180 to 230 ° C.

  The tablet of the present invention is not particularly limited, but the content of the dairy product is preferably about 9 to 70% by weight, more preferably about 11 to 45% by weight, and further preferably about 12 to 40% by weight. If the content of the dairy product is within this range, the nutritional aspect is excellent and the tableting property is improved, so that the hardness can be optimized as a tablet.

  Moreover, as the sugar alcohol that is a raw material of the tablet of the present invention, any sugar alcohol can be used, and examples thereof include sorbitol, maltitol, lactitol, xylitol, erythritol, mannitol, iditol, reduced starch syrup, and reduced palatinose. . The sugar alcohol is preferably maltitol or sorbitol. These sugar alcohols are used singly or in combination of two or more.

  The tablet of the present invention is not particularly limited, but the content of the sugar alcohol is preferably about 15 to 85% by weight, more preferably about 30 to 85% by weight, and further preferably about 50 to 82% by weight. If the content of the dairy product is within this range, the tableting property is improved, so that it is possible to obtain an optimum hardness as a tablet.

  Moreover, especially the sugar alcohol content with respect to 100 weight part of said dairy products in this invention tablet is although it does not specifically limit, Preferably it is 48-1000 weight part, More preferably, it is 84-740 weight part. If the content of the sugar alcohol is within this range, the tableting property is improved, so that the tablet can have an optimum hardness.

  Moreover, the hardness of the tablet of the present invention is preferably 7 to 30 Sc (Strong Cobb), more preferably 9 to 25 Sc, and more preferably 10 to 20 Sc. If the hardness is within this range, the product tends to be hard to break during transportation and the like, and tends to be excellent in texture (easy to chew).

  In addition, the tablet of the present invention includes, as optional components, a binder, a flow improver, a lubricant, a fragrance, a coloring agent, a corrigent, an extract, a surfactant, a solvent, a solubilizer, a pH adjuster, a buffer, An appropriate amount of an agent, anti-packaging agent, emulsifying agent, suspending agent, softening agent, thickening agent, dispersing agent, excipient, antioxidant, preservative, preservative, plasticizer and the like may be added. For example, as the flow improver, silicon dioxide or the like is preferably about 0.5 to 5.0% by weight, more preferably about 1.0 to 3.0% by weight, and further preferably about 1.0 to 2.%. 0% by weight is blended. In addition, as a binder and / or lubricant, sucrose fatty acid ester or the like is preferably added in an amount of about 1 to 10% by weight, more preferably about 2 to 8% by weight, and further preferably about 3 to 6% by weight. .

  In addition, the tablet of the present invention may contain a protein other than the protein in the processed milk product (hereinafter sometimes simply referred to as milk protein) as an optional component.

  Examples of such proteins other than milk protein include, but are not limited to, soy protein, wheat protein, rice protein, egg protein and the like.

  When using a dairy product and other protein (for example, soy protein) together, it is preferable that the content of the dairy product is higher than that of the other protein from the viewpoint of tabletability.

  When a protein other than milk protein (for example, soy protein) is contained in the tablet, examples of methods that can measure only milk protein include the Kjeldahl method, liquid high-performance chromatography, and the antigen-antibody method. Among them, a method using an RC-Bovine ELISA kit manufactured by ZEU-INMUNOTEC S.L. is preferred as an antigen-antibody reaction method capable of quantifying only milk protein.

  The tablet of the present invention can be used as tablet confectionery, pharmaceuticals, nutritional supplements, special-purpose foods, foods for specified health use, and the like.

Production method of the tablet of the present invention The tablet of the present invention can be produced by any method known in the art, and for example, it can be produced by the following method.

  The tablet of the present invention is a mixture of a dairy product and sugar alcohol in which the protein content in the dairy product is more than about 15% by weight and 90% by weight or less, so that the protein content in the mixture is about 5 to 38% by weight. And can be manufactured by tableting without pre-granulating the mixture.

  In one embodiment, the tablet of the present invention can be produced by a direct powder compression method or a direct compression method. In this case, the mixture to be used for tableting is a powdered or granular milk product, sugar alcohol, and if necessary a protein-containing substance other than the milk product, a binder, a fluidity improver, a lubricant, It can prepare by mixing the said arbitrary components, such as a coloring agent and a corrigent.

  In another embodiment, the tablet of the present invention can be produced by a granule compression method or an indirect compression method. In this case, the mixture to be used for tableting is mixed with any processed milk product such as powder or granules, sugar alcohol, and, if necessary, the above optional ingredients evenly, and this is known in the art. It can be prepared by making it into powder or granule by a granulation method or the like.

  The blending amount of the dairy product in these mixture preparation steps is not particularly limited, but is preferably about 9 to 70% by weight, more preferably about 11 to 45% by weight, and further preferably about 12 to 40% by weight.

  Further, the amount of the sugar alcohol in the mixture preparation step is not particularly limited, but is preferably about 15 to 85% by weight, more preferably about 30 to 85% by weight, and further preferably about 50 to 82% by weight. .

  Moreover, especially the sugar alcohol content with respect to 100 weight part of said dairy products in this invention tablet is although it does not specifically limit, Preferably it is 48-1000 weight part, More preferably, it is 84-740 weight part.

  The tablet of the present invention can be produced by tableting the mixture prepared by the above process without granulating in advance.

Tableting pressure in tableting process may vary with the composition of the mixture, preferably, about 0.05~0.42kgf / cm ^2, preferably about 0.08~0.32kgf / cm ^2, more preferably Is about 0.10 to 0.24 kgf / cm ² . By tableting with the above tableting pressure, loss of functional protein such as immunoglobulin derived from the milk processed product can be reduced, and a tablet with good texture can be formed.

  Further, in the tableting process, a lubricant may be further added to the mixture to perform tableting. In this case, it is preferable to increase the content of the processed milk product and sugar alcohol in the mixture according to the amount of lubricant added. Thereby, the content (weight%) of the milk processed material and sugar alcohol in the tablet finally obtained becomes in the said range.

  The tablet of the present invention can be produced by directly tableting the prepared mixture without granulation in advance, but tableting properties can be further improved by granulating the mixture in advance.

  Hereinafter, specific embodiments of the present invention will be illustrated using examples.

Experimental Example 1: Evaluation of tabletability
Preparation of milk product Raw milk extracted from cows within 7 days after delivery was used. Lipids were separated from raw milk, and milk protein intermediate concentrated milk powder was obtained through sterilization, concentration and drying.
Separation of lipids using a three-way separator (centrifugal force 5300-6200G: temperature 47-80 ° C) as a lipid separation step, followed by heating at 73 ° C for 15 seconds as a sterilization step, and as a protein concentration step Concentrate using membrane filtration (using a membrane with a molecular weight cut off of 15000-30000 Dalton, membrane area of 5 m ² , operating conditions: temperature 50 ° C., pressure 0.4 MPa, flow rate 6.8 m ³ / hour), and spray dryer ( It dried using ventilation temperature: 180-230 degreeC.

Preparation of the mixture and tableting According to the formulation shown in Table 1, concentrated milk powder in milk protein (Examples 1 to 12) or milk powder concentrated milk protein and soy protein (Example 13) as a processed milk product, maltitol as sugar alcohol (Examples 1 and 3 to 13) or sorbitol (Example 2), silicon dioxide as a binder and sucrose fatty acid ester as a lubricant were mixed, 1 g of the mixed powder was weighed and tableted without granulation. (Examples 1-13). Tableting was performed by applying pressure (0.18 kgf / cm ² ) using a hydraulic tableting machine (RikenPowerType SMP-3, CDM-4: RIKENSEIKICO. LTD.) And a 15 mm mortar.

  Further, as Comparative Examples 1 and 2, tablets were produced in the same manner as in Example 1 except that maltitol was changed to fructose (Comparative Example 1) or glucose (Comparative Example 2).

  As Comparative Examples 3 and 4, non-fat dry milk powder (protein mass: 15% by weight) (manufactured by Morinaga Milk Industry Co., Ltd.) (Comparative Example 3) or TMP (protein mass: 91.4% by weight) (Morinaga) A tablet was produced according to Example 1 except that the product was changed to (Company Example 4).

  As Comparative Example 5, a tablet was produced by the same method as Comparative Example 4 except that maltitol was changed to fructose.

As Comparative Examples 6 and 7,
Same as Example 1 except that the blending amount of milk powder in milk protein was changed to 8.00% or 85.20% by weight, and the blending amount of maltitol was changed to 85.20% or 13.20% by weight. Tablets were produced by the method.

Tabletability evaluation Examples 1 to 13 and Comparative Examples 1 to 7 were evaluated as follows. The results are shown in Table 1.

<Sticking>
Tableting of the mixed powder was performed 10 times and evaluated according to the following criteria. As a result, the state at the time of the 10th tableting was evaluated according to the following criteria.

<Tablet hardness>
Tableting of the mixed powder was performed 10 times, and measurement was performed using a hardness meter (Model 6D TABLE TESTER: DR. SCHLEUNIGER). The average value of the hardness (Sc) of 10 tablets was determined and evaluated according to the following criteria.

<Tabletability>
Based on sticking and tablet hardness, tableting properties were comprehensively judged as follows.

As is clear from the results in Table 1, it can be seen that the tablet of each example has a much higher tableting property than the tablet of the comparative example.
Experimental Example 2: Evaluation of tablet hardness, texture (ease of chewing) and amount of active ingredient As Examples 14 to 23, tablets were changed using the same method as in Example 1 except that the tableting pressure was changed according to Table 5. Manufactured. About the tablet of Example 1 and 14-23, according to the following method, tablet hardness, food texture, and the amount of active ingredients were evaluated. The results are shown in Table 5.

<Tablet hardness>
Tablet hardness was tested and evaluated in the same manner as in Experimental Example 1.
<Food texture>
Ten tablets were sampled by the above-obtained tablets and evaluated according to the following criteria. The texture that collected the most evaluations was taken as the final evaluation.

<Amount of active ingredient (IgG residual ratio)>
The mixed powder before tableting and the amount of IgG (Immunoglobulin G) contained in the obtained tablet were measured by ELISA method (Bovine IgG ELISA Quantification Kit: manufactured by BETHYL Laboratories, Inc.), and the remaining IgG in the tablet by the following formula The rate was calculated.
IgG residual ratio = (IgG amount in the obtained tablet) / (IgG amount in the mixed powder before tableting) × 100
The calculated IgG residual ratio was evaluated according to the following criteria.

  As is clear from the results in Table 5, it can be seen that the tablets of each Example are easy to chew and IgG from raw milk remains almost there.

Claims (6)

  A tablet comprising a dairy product and a sugar alcohol and having a protein content of 5 to 38% by weight, wherein the protein content in the dairy product is more than 15% by weight and 90% by weight or less.   The tablet according to claim 1, wherein the content of the milk processed product is 9 to 70% by weight, and the content of the sugar alcohol is 15 to 85% by weight.   The tablet according to claim 1 or 2, wherein the sugar alcohol is at least one selected from the group consisting of sorbitol, maltitol, lactitol, xylitol, erythritol, mannitol, iditol, reduced starch syrup, and reduced palatinose. A step of mixing a dairy product and sugar alcohol having a protein content of more than 15% by weight and not more than 90% by weight;
Adjusting the protein content in the mixture to 5 to 38% by weight, as well as tableting the mixture without prior granulation,
Tablet manufacturing method.   The tablet production method according to claim 4, wherein the blended amount of the processed milk product is 9 to 70% by weight and the blended amount of the sugar alcohol is 15 to 85% by weight. Method for producing a tablet of claim 4 or 5, wherein tableting pressure in the tableting step is 0.05~0.42kgf / cm ^2.