JP5467876B2 - Method for producing chewable tablets - Google Patents

Description

  The present invention relates to a method for producing chewable tablets.

  Collagen is an animal protein conventionally used as a gelatin in the food field, but since it is the main component of the dermis and connective tissue, it has recently attracted particular attention from the medical and beauty fields. Yes. For example, it is considered that joint pain such as knees and lower back is alleviated by ingesting a large amount of collagen. For this reason, products containing a large amount of highly functional collagen have been developed, and products such as tablets and chewable tablets have also been proposed from the viewpoint that they can be easily ingested (for example, Patent Documents 1 and 2).

  In particular, in the case of chewable tablets taken by disintegrating in the mouth, it is known that if the amount is high in order to enhance the effect of the collagen peptide, teething increases, it is difficult to chew, and the mouth feel is sticky. In order to improve such a texture, for example, in Patent Document 3, the molecular weight of the collagen peptide is set to 4000 or less, and a specific collagen peptide containing 65 mol% or more glycine as an N-terminal peptide is used. is suggesting.

  On the other hand, collagen has a gelatin-like unpleasant odor and a unique unpleasant taste of collagen. Therefore, it is known that when added to food as it is, the taste and aroma of the food itself are impaired. In order to mask such an unpleasant taste or fragrance, for example, Patent Document 4 discloses a collagen-containing edible product containing a masking agent containing sucralose, and a gelatin hydrolyzate containing a 3% by weight aqueous solution. It is described that by adding sucralose, it is possible to significantly mask the added odor and unpleasant taste peculiar to collagen.

  However, in order to prepare chewable tablets with good puffiness and less tooth texture, when a low molecular weight collagen peptide with an average molecular weight of 1000 or less is blended in a high amount, the terminal amino acids causing bitterness are reduced. Therefore, the bitterness reducing effect of a masking agent such as sucralose is not sufficient, and the flavor is impaired. In particular, products that disintegrate in the mouth, such as chewable tablets, require a higher masking effect, but the amount of the masking agent cannot be increased from the standpoint of tablet size.

JP 2001-48789 A International Publication No. 2006/090544 Pamphlet JP 2008-118962 A International Publication No. 00/24273 Pamphlet

  Accordingly, an object of the present invention is to provide a method for producing a chewable tablet having a high blend of a low molecular weight collagen peptide having a good texture and flavor.

The present invention is as follows.
[1] A method for producing a chewable tablet, comprising 25% by mass or more of the total mass of the chewable tablet and having an average molecular weight of 300 or more and 1000 or less, and 1% by mass or more and 10% by mass or less of the total mass of the chewable tablet And granulating a raw material composition containing a polysaccharide having a reducing end under a temperature condition of 70 ° C to 100 ° C.
[2] The method for producing a chewable tablet according to [1], wherein the polysaccharide has a degree of polymerization of sugar units of 50 or less.
[3] The method for producing a chewable tablet according to [1] or [2], wherein the polysaccharide is dextrin.
[4] The method for producing a chewable tablet according to any one of [1] to [3], wherein the amount of the polysaccharide is 0.01 to 0.5 parts by mass with respect to 1 part by mass of the collagen peptide.
[5] The method for producing a chewable tablet according to any one of [1] to [4], further comprising tableting the granulated product of the raw material composition.
[6] The method for producing a chewable tablet according to any one of [1] to [5], wherein the hardness of the chewable tablet is 50N or more and 90N or less as measured by a tablet hardness meter.
[7] The method for producing a chewable tablet according to any one of [1] to [6], wherein the moisture content of the chewable tablet is 5% by mass or less.
[8] The method for producing a chewable tablet according to any one of [1] to [7], which contains 30% by mass or more of N-acetylglucosamine.
[9] A chewable tablet obtained by the production method according to any one of [1] to [8].

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the chewable tablet which food texture and flavor are favorable and highly mix | blended low molecular weight collagen peptide can be provided.

  The method for producing a chewable tablet of the present invention comprises a collagen peptide having an average molecular weight of 1000 or less and 25% by mass or more of the total mass of the chewable tablet, and a polysaccharide having a reducing terminal and 1% by mass or more of the total mass of the chewable tablet. And granulating a raw material composition containing 70 to 100 ° C.

According to the present invention, when granulating the raw material composition, a low molecular weight collagen peptide having an average molecular weight of 1000 or less and 25% by mass or more of the total mass of chewable tablets, and a polysaccharide having a reducing terminal of 1% by mass or more, Since it is subjected to a temperature condition of 70 ° C. to 100 ° C., it is assumed that a polysaccharide having a reducing end acts on an amino acid residue constituting a low molecular weight collagen peptide, thereby reducing bitterness and unpleasant odor derived from the collagen peptide. Is done. For this reason, even if the collagen peptide is highly blended, a chewable tablet with a high blend of low molecular weight collagen peptides that does not impair the mouthfeel such as good mouth melting and ease of chewing and has a good texture and flavor. Can do.
The present invention will be described below.

[Raw material composition]
The collagen peptide used in the present invention is a low molecular weight collagen peptide having an average molecular weight of 1000 or less. When the average molecular weight exceeds 1000, the collagen peptide cannot be highly blended without improving the texture as a chewable tablet. From the viewpoint of a good texture as a chewable tablet, the average molecular weight of the collagen peptide is more preferably 800 or less, and even more preferably 700 or less. Further, the average molecular weight of the collagen peptide is preferably 300 or more, and more preferably 400 or more, from the viewpoint of taste and protection of nutritional components when performing heat treatment.

  The average molecular weight of the collagen peptide can be confirmed using gel permeation chromatography (GPC). In other words, the average molecular weight is determined by GPC based on a calibration curve of the relationship between retention time and molecular weight obtained by measuring several different polymers: polyethylene glycol (PEG) under the same conditions. do it. The average molecular weight in the present invention refers to a weight average molecular weight calculated in terms of PEG according to this method.

  The collagen peptide is obtained by hydrolyzing gelatin with an enzyme or an acid, is a protein containing a large amount of glycine, and is also available as a commercial product. The collagen is not particularly limited, whether it is collagen extracted from mammalian collagen tissue or collagen extracted from fish. In recent years, collagen derived from fish is preferable from the viewpoints of product image and safety. The raw material for collagen derived from fish may be saltwater fish or freshwater fish, and skins of tuna (sharkfin), shark, cod, flounder, flounder, Thailand, tilapia, salmon and the like. Examples of the raw material for mammal-derived collagen include pigs and cows.

  The amino acid composition and the number of amino acids constituting the collagen peptide are not particularly limited as long as they are within the above molecular weight range. For example, a peptide bond such as a collagen tripeptide having 3 amino acid residues (2 peptide bonds) is used. An oligopeptide having 2 to 6 is exemplified.

The collagen peptide content in the chewable tablet is required to be 25% by mass or more of the total mass of the chewable tablet. If it is less than 25% by mass, the effect of improving joint pain is not sufficient, and from the viewpoint of the effect of improving joint pain and reducing the number of tablets taken per day, the content of collagen peptide is more preferably 25% by mass or more. In addition, the content of the collagen peptide is preferably 50% by mass or less, more preferably 35% by mass or less from the viewpoint of mouthfeel and toothing.
In the present invention, the polysaccharide having a reducing end is mainly used to improve the flavor by masking unpleasant odor, bitterness or astringency derived from the terminal amino group of the collagen peptide. It is presumed that the flavor is improved by the aminocarbonyl reaction that occurs between the constituent amino acid residues of the collagen peptide and the reduced polysaccharide.

The polysaccharide used in the present invention is a polysaccharide having a reducing end. The polysaccharide having such a reducing end may be any polysaccharide that has a reducing property in an aqueous solution. From the viewpoints of reducibility and ease of reaction control, the degree of polymerization of the saccharide unit is preferably 3 or more, and more preferably 5 or more. Further, the degree of polymerization is preferably 50 or less, and preferably 30 or less, from the viewpoint of the flavor improving effect.
Examples of the polysaccharide having a reducing end include dextrin, maltodextrin, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, and galactooligosaccharide. You may use these individually or in combination of 2 or more types.

  The content of the polysaccharide having a reducing end in the chewable tablet needs to be 1% by mass or more of the total mass of the chewable tablet. If it is less than 1% by mass, the flavor improving effect is not sufficient. From the viewpoint of a flavor improving effect, the content of the polysaccharide having a reducing end is more preferably 1% by mass or more, and further preferably 5% by mass or more. In addition, the content of the reduced polysaccharide is preferably 10% by mass or less, more preferably 5% by mass or less from the viewpoint of not deteriorating the ease of swallowing by increasing the tablet size.

  Moreover, it is preferable that the polysaccharide which has a reducing terminal is contained in a chewable tablet in the range of 0.01-0.5 mass part with respect to 1 mass part of collagen peptides. When the amount of such a polysaccharide is less than 0.01 parts by mass relative to 1 part by mass of the collagen peptide, effective flavor improvement cannot be expected. On the other hand, when it exceeds 0.5 parts by mass, the tablet is browned. It is easy to cause an undesirable change such as. In addition, sweetness is affected, and it becomes difficult to maintain the size of the tablet at a size that is easy to swallow.

  In the present invention, the raw material composition may contain components other than the collagen peptide and the polysaccharide having the reducing end. Examples of such components include functional components, sweeteners, and binders (binders).

  A functional component is a component that can describe the exertion of a desired physiological action in a living body when present in a living body, and examples thereof include additional amino acids such as lysine, proline, ornithine. In particular, lysine and proline in collagen molecules are contained in modified forms such as hydroxylation, and it is known that such modified forms cannot be used in the body. In the present invention, by adding lysine and proline in an unmodified form, the lysine and proline are used together with other collagen components to increase the production efficiency of collagen in the body.

  Since lysine and proline have a bitterness peculiar to amino acids, it is difficult to add them to the collagen peptide, but high blending becomes possible as the unpleasant flavor of the collagen peptide is reduced in the granulation process. The lysine and proline may be in the form of an inorganic acid salt such as hydrochloride or phosphate, or an organic acid salt such as citrate, malate, α-ketoglutarate, or aspartate. Ornithine includes L-ornithine and D-ornithine. Ornithine may be obtained by a chemical synthesis method, a fermentation production method, or the like, or may be a commercially available product. Ornithine may be in the form of an inorganic acid salt such as hydrochloride or phosphate, or an organic acid salt such as citrate, malate, α-ketoglutarate, or aspartate.

  The addition amount of the additional amino acid as the additive component is not particularly limited, but is preferably 0.01% by mass to 50% by mass with respect to the mass of the collagen peptide from the viewpoint of collagen production efficiency and flavor. More preferably, it is 1 mass%-30 mass%.

Examples of other functional components include minerals; fat-soluble or water-soluble vitamins; functional amino sugars and functional mucopolysaccharides.
Preferred examples of functional amino sugars include N-acetylglucosamine. N-acetylglucosamine is preferably blended so that the daily intake is 500 mg or more. Examples of functional mucopolysaccharides include hyaluronic acid, chondroitin, and chondroitin sulfate. These functional amino sugars or functional mucopolysaccharides are the main cartilage components or their raw materials, and are considered to have high water retention in, for example, the skin and contribute to elasticity. For this reason, it is preferable to be included in this chewable tablet from the viewpoints of joint pain alleviation effect, skin beautifying effect and the like. In particular, from the viewpoint of improving arthralgia with a tablet intake within a low burden range, the present chewable tablet preferably contains 20% by mass or more of N-acetylglucosamine with respect to the mass of the chewable tablet, and is 30% by mass. More preferably, it is contained.

  In the present invention, it is preferable to contain 1% by mass or more of porous silicon dioxide with respect to the total mass of the chewable tablet in order to improve the saliva permeability and increase the disintegration rate of the tablet. If it is 1 mass% or more, the initial disintegration is sufficient.

  Moreover, as a sweetener, it is preferable to use artificial sweeteners, such as a sugar alcohol type sweetener and an amino acid type sweetener, from the viewpoint that an unnecessary reaction does not occur and sufficient masking can be performed with a small amount. As such a sweetener, for example, acesulfame potassium can be preferably used as a mask for the pioneer, sucralose can be used as a mask for the intermediate region, and neotame can be used as a mask for the aftertaste. In addition, it is preferable to contain about 5% by mass or more of sorbitol for the purpose of improving mouthfeel and refreshing feeling.

  Examples of the excipient include those usually used for this purpose. For example, in addition to the above saccharides, polysaccharides and sugar alcohols, inorganic salts such as sodium chloride and sodium sulfate; gum arabic, guar gum, Examples include thickening polysaccharides such as pectin, pullulan, and sodium alginate; starch derivatives obtained by subjecting starch to esterification, etherification treatment, and terminal reduction treatment; processed starch, agar, and polyvinyl alcohol. Among these, monosaccharides, polysaccharides, sugar alcohols, and inorganic salts are preferable from the viewpoint of solubility, and gum arabic, sugar alcohols, and inorganic salts are more preferable from the viewpoint of hygroscopicity and particle formation. These can be used alone or in combination of two or more.

  The binder is not particularly limited, but from the viewpoint of obtaining granules having a desired particle size and particle size distribution and controlling the reaction level, in addition to the polysaccharide having the reducing end, other saccharides and thickening polysaccharides, etc. These may be used singly or in combination of two or more, preferably guar gum, pullulan, gum arabic or a combination of one or more of these having a high average molecular weight and little reducibility Can be used.

  Although there is no restriction | limiting in particular as a fragrance | flavor, Peach fragrance | flavor, milk fragrance | flavor, matcha fragrance | flavor, coffee fragrance | flavor, etc. can be mentioned. You may use these individually or in combination of 2 or more.

In addition, additives generally used in food and drink, such as lubricants, coloring agents, preservatives, thickening stabilizers, antioxidants, color formers, bleaching agents, fungicides, gum bases, bittering agents, enzymes, Brighteners, acidulants, seasonings, emulsifiers, reinforcing agents, manufacturing agents, spice extracts, etc. may be added.
These components may be used alone or in combination of two or more.

[Manufacture of chewable]
Production of the chewable tablet of the present invention includes granulating a raw material composition containing the collagen peptide and the polysaccharide having the reducing end under a temperature condition of 70 ° C to 100 ° C.
By granulating the raw material composition under a temperature condition of 70 to 100 ° C., the taste such as bitterness or astringency caused by the low molecular weight collagen peptide can be improved.

  In the present invention, granulation means that powdery raw material compositions are mixed and bonded to each other to form granules (granules) having a predetermined size and shape. The obtained granulated product may be any size or shape different from the size and shape of the raw material composition.

  The polysaccharide having a reducing end improves the flavor of the collagen peptide by heating at the time of granulation. Therefore, the raw material composition must contain a collagen peptide and a polysaccharide having a reducing end at the time of granulation. . It is important that both coexist during granulation. The polysaccharide having a reducing end only needs to coexist with the collagen peptide during granulation, and there is no particular limitation on the order of addition to the system. The polysaccharide having a reducing end may be preliminarily mixed with the collagen peptide and then granulated at the heating temperature, or may be granulated while being introduced into the system as a binder at the time of granulation.

When the heating temperature in this granulation is less than 70 ° C., it is difficult to improve the flavor within the manufacturing process time that is practically acceptable, and it cannot be granulated into a desired shape and size, while 100 ° C. When exceeding, it will become difficult to adjust flavor improvement by the progress of the reaction, and it will not become a granular material in the desired shape.
The granulation temperature is preferably 75 ° C. to 95 ° C. from the viewpoint of achieving desired granulation, stably proceeding the reaction for improving the flavor, and adjusting to an appropriate level, and 80 ° C. to 90 ° C. More preferably, it is ° C.

  The granulation time is generally 0.01 hours to 3 hours in order to granulate into a desired shape, and within a range of 0.1 hours to 2 hours from the viewpoint of improving flavor and suppressing by-product generation. Preferably, it is 0.2 hours to 1 hour, and more preferably 0.3 hours to 1.0 hour.

  The granulation is performed by mixing the raw material composition (powder) or a part thereof, heating the resulting mixture under the above temperature conditions, and drying. Examples of the granulation method include stirring granulation, extrusion granulation, fluidized bed granulation, and the like. From the viewpoint of productivity, fluidized bed granulation is preferable. The heating means is not particularly limited as long as it can heat the inside of the apparatus so that the raw material composition satisfies the above temperature conditions.

  In granulation, it is preferable to use a binder liquid containing a binder. The binder liquid is preferably attached to the powdery raw material composition by spraying. Examples of the binder include the components described above. The solvent for constituting the binder liquid may be an aqueous solvent, and examples thereof include water and ethanol. In general, the binder content in the binder liquid is preferably 0.1% by mass to 1% by mass.

  It is preferable that the binder liquid used at the time of granulation is 10 mass parts-20 mass parts with respect to 1 mass part of raw material compositions from a viewpoint of desired shape and granulation efficiency.

Drying is performed after spraying until the optimum moisture content is reached. The water content in this case is not necessarily the same as the water content of the final chewable tablet to be described later, and can be set based on the presence and type of the manufacturing process after the drying process.
The moisture content in the granulated product after the drying step is generally 2% by mass to 4% by mass, and it is common to absorb moisture until tableting or the subsequent packaging step into the product form. From the viewpoint of maintaining the texture of the chewable tablet, the water content at the end of granulation is preferably set to 2 to 3% by mass, which is lower. The drying conditions may be those normally used for achieving an optimal moisture content. For example, the drying time is preferably 0.01 hours to 2 hours, preferably from the viewpoint of preventing re-disintegration of granules after granulation. 0.02 hours to 1 hour is applied.
About the size of the granulated product obtained in these series of granulation steps, generally, the maximum diameter of the projected area of the granulated product is a granular material of 100 μm to 1000 μm, and preferably has a maximum diameter of 150 μm to 500 μm. Although it is a granular material, it is not particularly limited in the present invention.

  In the present invention, it is preferable to tablet the granulated product obtained by the granulation step in order to be molded into a desired shape. Thereby, it can be formed into a chewable tablet having a desired size and shape. The granulation step and the tableting step are not necessarily clearly distinguished, and may be performed continuously. As a tableting method, a method generally applied for this purpose may be applied as it is, and there is no particular limitation. Moreover, you may perform tableting integrally with the granulation mentioned above like compression granulation. There is no restriction | limiting in particular as temperature at the time of tableting, when carrying out as another process after granulation, For example, what is necessary is just to follow according to normal conditions, such as 20 to 40 degreeC.

In the case of tableting, if there is a remaining raw material composition that has not been added in the granulation step, this remaining raw material composition may be added.
Examples of the raw material composition that is preferably added after granulation include a fragrance, a lubricant, crystalline cellulose, and the like that are raw materials necessary for tableting molding from the viewpoint of preventing deterioration of aroma during granulation.
In the manufacturing method of this invention, you may include another process further as needed.

  The shape of the chewable tablet obtained by this production method is not particularly limited, such as a spherical shape, a rugby shape, or a disc shape. From the viewpoint of mouth melting feeling and ease of swallowing, the maximum diameter is preferably 10 mm or less, preferably 9 mm or less, or a disk-like shape, and a combination of these sizes and shapes. More preferred. Moreover, when it is a flat shape, it can be set as thickness of 6 mm or less, for example, Preferably it is 5.3 mm or less.

  The hardness of the chewable tablet obtained by this production method is not particularly limited, but is preferably 50N or more and 90N or less as measured by a tablet hardness meter from the viewpoint of ease of chewing, mouth melting, transport stability, and the like. More preferably, it is 80 N or less. Tablet hardness can be adjusted as appropriate by adjusting the tableting pressure when tableting the granulated powder.

  The moisture content of the chewable tablet obtained by this production method is not particularly limited, but is preferably 5% by mass or less as measured by an absolutely dry method from the viewpoint of ease of chewing and melting in the mouth. It is more preferable that the amount is not more than mass%. In the present invention, the absolute dry method refers to collecting a sample to be measured in a sealed container, sealing it and measuring the total mass, then opening the container and putting the container containing the sample in a dryer at 4 ° C at 105 ° C. After drying for a period of time, it is taken out from the dryer, immediately sealed, cooled to room temperature, sealed again, the total mass is measured, and the value indicated by the mass change before and after drying is taken. The moisture content of the tablet can be appropriately adjusted by controlling the drying temperature after granulating the raw material powder, the time, the powder, the humidity environment when handling the tablet, and the like.

  The shape of the chewable tablet is not particularly limited as long as it is a commonly applied shape, and examples thereof include a disk shape and a rugby type. The rugby type is excellent in ease of chewing, but a disc shape is preferable from the viewpoint of compatibility with ease of swallowing.

  As for the good flavor of chewable tablets, there are sensory tests as well as reaction products from the reaction of collagen peptides with dextrin. The presence of these reaction products is due to the structural analysis of collagen peptides, detection of sugars, and dye meter It can be confirmed using a ninhydrin color reaction.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to them at all. Unless otherwise specified, “%” and “part” are based on mass.

[Example 1]
As a raw material composition, the following powder component I is put into a fluidized bed granulator (flow coater, manufactured by Freund Sangyo Co., Ltd.), heated and mixed at a hot air temperature of 85 ° C., and a binder liquid 15.4% of guar gum 0.3% by weight. Sprayed and granulated at% w / w.
The obtained granulated product is further mixed with the following powder component II, and the obtained mixed powder is tableted with a rotary tableting machine, and a tablet as a disc-shaped chewable tablet having a mass of 300 mg and a diameter of 9 mm. A was obtained. The hardness of the tablets A obtained was 68.6 N on average as measured by a tablet hardness meter (“PC-30 PORTABLE CHEKER” manufactured by OKADA SEIKO CO., LTD), and the water content was changed by mass change before and after drying at 105 ° C. for 4 hours. The average value was 2.6% by mass.

(Powder component I)
Collagen peptide (derived from fish)
(Average molecular weight 700) 80 parts by mass L-proline 6.0 parts by mass L-lysine hydrochloride 4.0 parts by mass N-acetylglucosamine 100 parts by mass Dextrin 15 parts by mass Shark cartilage extract 15 parts by mass Hyaluronic acid 10 parts by mass Sorbitol 18.2 parts by mass Acersfam K 0.1 parts by mass Sucralose 0.35 parts by mass Neotame diluent 0.35 parts by mass Fine silicon dioxide 3.0 parts by mass

(Powder component II)
Crystalline cellulose 30 parts by weight Milk flavor 12 parts by weight Calcium stearate 6.0 parts by weight

  The dextrin used as the raw material composition was a linear dextrin having a degree of polymerization of about 8 and having one reducing end per molecule.

[Examples 2 to 11, Comparative Examples 1 to 4]
Tablets B to P were obtained as chewable tablets in the same manner as in Example 1 except that the amounts of the components described in Tables 1 and 2 were used. Tables 1 and 2 show the mass, shape, hardness, and water content of the obtained tablets BP. In addition, in Table 1 and Table 2, the compounding quantity of each component represents a mass part.

[Comparative Example 5]
A tablet Q as a chewable tablet was obtained in the same manner as in Example 1 except that the granulation step was not performed and all the powder components were mixed and tableted directly under the same conditions as in Example 1 after uniform mixing. The mass, shape, hardness and moisture content of the obtained tablet Q are as shown in Tables 1 and 2. In addition, in Table 1 and Table 2, the compounding quantity of each component represents a mass part.

<Evaluation test>
(1) Flavor and texture evaluation of chewable tablets About the flavor or texture when the tablets A to Q obtained in Examples 1 to 12 and Comparative Examples 1 to 5 were disintegrated in the mouth, the following were performed by 10 subjects. It was evaluated as follows. The results are shown in Tables 1 and 2.
i) Flavor (bitter or astringent)
○: 7 or more people who evaluated that they hardly feel bitterness or astringency △: 4 or more people who evaluated that they hardly feel bitterness or astringency ×: Those who evaluated that they felt little bitterness or astringency Less than 3
ii) Ease of swallowing ○: 7 or more people evaluated as easy to swallow △: 4 or more people evaluated as easy to swallow 6: Less than 3 people evaluated as easy to swallow
iii) Ease of chewing, melting in mouth, with teeth ○: 7 or more people judged that there is no problem with ease of chewing, melting in mouth, with teeth △: People who judged that there was no problem with ease of chewing, melting in mouth, with teeth 4 or more and 6 or less ×: 3 or less people who judged that there was no problem with ease of biting, melting in the mouth, and teething

(2) Functionality evaluation Regarding the tablets A, G, L, M, and N obtained in Examples 1, 7, and 12 and Comparative Examples 1 and 2, the knee joint pain improving effect was evaluated as follows. The results are shown in Tables 1 and 2.
Thirty subjects with knee joint pain were divided into 6 groups of 5 each, with 1 group containing placebo tablets containing no collagen peptide, L-proline, L-lysine hydrochloride, shark cartilage extract, hyaluronic acid, The remaining 5 groups were asked to take tablets A, G, L, M, and N for 5 months per day for 1 month, and interviewed about the improvement of symptoms.
○: 4 or more out of 5 people feel improvement effect △: 2 to 3 out of 5 people feel improvement effect ×: 1 or less out of 5 improvement effect feelings

(3) Tablet transport stability evaluation About tablet AQ obtained in Examples 1-12 and Comparative Examples 1-5, tablet transport stability was evaluated as follows. The results are shown in Tables 1 and 2.
The friability of the tablets was measured, and up to 0.5% was evaluated as ◯, 0.5 to 0.7% was evaluated as Δ, and 0.7% or more was evaluated as ×. The friability was measured by putting each tablet-molded product into a rotary friability measuring device, rotating it a certain number of times, measuring the tablet mass after completion of rotation, and measuring the loss amount. .

  From these results, according to the present invention, it is possible to provide a collagen peptide-containing chewable tablet having a good flavor and texture and highly blended with a low molecular weight collagen peptide.

Claims (9)

A method for producing chewable tablets,
A raw material composition comprising 25% by mass or more of the total mass of the chewable tablet and a collagen peptide having an average molecular weight of 300 to 1000 and a polysaccharide having a reducing end of 1% by mass to 10 % by mass of the total mass of the chewable tablet. Granulating the product under a temperature condition of 70 ° C. to 100 ° C.,
For producing chewable tablets.   The method for producing a chewable tablet according to claim 1, wherein the polysaccharide has a sugar unit having a degree of polymerization of 50 or less.   The method for producing a chewable tablet according to claim 1 or 2, wherein the polysaccharide is dextrin.   The method for producing a chewable tablet according to any one of claims 1 to 3, wherein the amount of the polysaccharide is 0.01 to 0.5 parts by mass with respect to 1 part by mass of the collagen peptide.   The method for producing a chewable tablet according to any one of claims 1 to 4, further comprising tableting the granulated product of the raw material composition.   The method for producing a chewable tablet according to any one of claims 1 to 5, wherein the hardness of the chewable tablet is 50N or more and 90N or less as measured by a tablet hardness meter.   The method for producing a chewable tablet according to any one of claims 1 to 6, wherein the moisture content of the chewable tablet is 5% by mass or less. Method for producing a chewable tablet according to any one of claims 1 to 7 containing N- acetylglucosamine least 30 mass%.   A chewable tablet obtained by the production method according to any one of claims 1 to 8.