JP6526956B2 - Solid composition - Google Patents

Solid composition Download PDF

Info

Publication number
JP6526956B2
JP6526956B2 JP2014218869A JP2014218869A JP6526956B2 JP 6526956 B2 JP6526956 B2 JP 6526956B2 JP 2014218869 A JP2014218869 A JP 2014218869A JP 2014218869 A JP2014218869 A JP 2014218869A JP 6526956 B2 JP6526956 B2 JP 6526956B2
Authority
JP
Japan
Prior art keywords
dietary fiber
acid
carbonate
solid composition
organic acid
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.)
Active
Application number
JP2014218869A
Other languages
Japanese (ja)
Other versions
JP2015133949A (en
Inventor
陽子 杉浦
陽子 杉浦
愛呼 首藤
愛呼 首藤
登 白幡
登 白幡
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kao Corp
Original Assignee
Kao Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kao Corp filed Critical Kao Corp
Priority to JP2014218869A priority Critical patent/JP6526956B2/en
Publication of JP2015133949A publication Critical patent/JP2015133949A/en
Application granted granted Critical
Publication of JP6526956B2 publication Critical patent/JP6526956B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Landscapes

  • Medicinal Preparation (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Description

本発明は、食物繊維を含有する固形状組成物に関する。   The present invention relates to a solid composition containing dietary fiber.

健康意識の高まる中、機能性を有する食品素材に大きな関心が寄せられている。なかでも食物繊維の有する生理機能が注目を集めている。食物繊維の機能としては、一般的に整腸作用や糖質・脂質吸収抑制作用等が知られている。   With health awareness rising, there is great interest in functional food materials. Above all, the physiological function of dietary fiber is drawing attention. Generally as a function of a dietary fiber, an intestinal regulation effect, carbohydrate / lipid absorption inhibitory effect, etc. are known.

食物繊維の生理効果を発現させるには、一度に有効量を摂取することが大切である。そこでこれまでに、多量の食物繊維を無理なく摂取する好適な形態として飲料が提案されている。
例えば、アルギン酸及びその塩類を含む野菜搾汁飲料(特許文献1)や、高濃度にアルギン酸を含有しても乳成分の凝集・沈殿の抑制された酸性乳飲料(特許文献2)等が報告されている。
また、食物繊維を含む固形剤が報告されている(特許文献3)。
It is important to take an effective dose at one time to express the physiological effects of dietary fiber. Therefore, beverages have been proposed as a suitable form for taking a large amount of dietary fiber without difficulty.
For example, vegetable squeezed beverages containing alginic acid and its salts (Patent Document 1), and acid milk beverages (Agg. Patent Document 2) in which aggregation and precipitation of milk components are suppressed even when containing high concentrations of alginic acid are reported. ing.
In addition, a solid agent containing dietary fiber has been reported (Patent Document 3).

特開2000−232855号公報Japanese Patent Laid-Open No. 2000-232855 特開2009−159819号公報JP, 2009-159819, A 特開2002−65213号公報JP 2002-65213 A

しかしながら、本発明者らが検討したところ、一度少量摂取するだけで有効量を満たすほどの濃度で食物繊維を固形状組成物中に配合すると、口内で粘性をもった凝集物(ダマ)が生じ、嚥下が困難であることが判明した。
したがって、本発明の課題は、食物繊維を多く含みながらも口内で粘性を有する凝集物(ダマ)の発生が少なく、摂取し易い固形状組成物を提供することにある。
However, according to the inventors of the present invention, when the dietary fiber is incorporated into the solid composition at a concentration sufficient to satisfy the effective amount by taking a small amount once, a viscous aggregate (dummy) occurs in the mouth. , It turned out that swallowing is difficult.
Therefore, an object of the present invention is to provide a solid composition which is easy to ingest, which contains a large amount of dietary fiber but which is less likely to generate clumps (dummy) having viscosity in the mouth.

本発明者らは、上記課題を解決するため鋭意検討を重ねた結果、食物繊維に所定量の炭酸塩と有機酸とを組み合わせ、摂取時に炭酸ガスを発生させることにより、口内で粘性を有する食物繊維による凝集物(ダマ)が生じ難くなること、また、炭酸塩と有機酸を配合するとこれらの化学反応に由来する薬品風味が感じられるようになるが、所定量の食物繊維を含有させることにより斯かる薬品風味が低減されて、風味が良好で摂取し易い固形状組成物とすることができることを見出した。   As a result of intensive studies to solve the above problems, the present inventors combine dietary fiber with a predetermined amount of carbonate and an organic acid to generate carbon dioxide gas at the time of intake, whereby the food having viscosity in the mouth It becomes difficult to form aggregates (dams) by fibers, and when carbonate and organic acid are blended, the chemical flavor derived from these chemical reactions comes to be felt, but by containing a certain amount of dietary fiber It has been found that such a drug flavor can be reduced to give a solid composition having a good flavor and being easy to ingest.

すなわち、本発明は、次の成分(A)、(B)及び(C):
(A)食物繊維 2.5〜65質量%、
(B)炭酸塩、
(C)有機酸、
を含有し、成分(B)と成分(C)の合計含有量が8〜80質量%であり、且つ成分(C)と成分(B)の当量比[(C)の当量/(B)の当量]が0.7〜1.9である固形状組成物を提供するものである。
That is, the present invention provides the following components (A), (B) and (C):
(A) Dietary fiber 2.5 to 65% by mass,
(B) Carbonate,
(C) organic acid,
And the total content of component (B) and component (C) is 8 to 80 mass%, and the equivalent ratio of component (C) to component (B) [equivalent of (C) / (B) It is an object of the present invention to provide a solid composition having an equivalent weight of 0.7 to 1.9.

本発明によれば、食物繊維を多く含有しながらも、口内での粘性をもった凝集物の発生が少なく、同時に炭酸塩と有機酸に由来する爽快感を得られながらも、薬品風味が低減された、優れた食感と風味を有する摂取し易い固形状組成物を提供することができる。
また、本発明の固形状組成物は、一回の摂取量は少量であるにも関わらず、食物繊維の生理効果発現に必要な量を摂取できるので、食物繊維摂取用の固形状組成物として有用である。
According to the present invention, while containing a large amount of dietary fiber, the occurrence of viscous aggregates in the mouth is reduced, and at the same time the refreshing flavor derived from carbonate and organic acid is obtained, but the chemical flavor is reduced. An easily ingestible solid composition having excellent texture and taste can be provided.
In addition, the solid composition of the present invention can ingest an amount necessary for the physiological effects of dietary fiber despite the fact that the amount taken at one time is small, so as a solid composition for dietary fiber intake It is useful.

食物繊維は、主に水溶性食物繊維と水不溶性食物繊維に分類される。本発明で用いる(A)食物繊維は、水溶性食物繊維と水不溶性食物繊維の何れでもよいが、唾液に溶解して炭酸塩と有機酸に由来する薬品風味を強く抑制する点、並びに多様な生理効果を有する点から水溶性食物繊維が好ましい。水溶性食物繊維としては、例えば、アルギン酸、カラギーナン、ポリグルタミン酸、フコイダン、アガロペクチン、ペクチン、アラビアガム、カラヤガム、ジェランガム、キサンタンガム、又はこれらの塩類等の酸性多糖系の水溶性食物繊維;難消化性デキストリン、グアーガム、ポリデキストロース、グルコマンナン、イヌリン、プルラン、水溶性コーンファイバー、ヘミセルロース、大豆食物繊維、ローカストビーンガム等の中性多糖系の水溶性食物繊維が挙げられる。なかでも、難消化性デキストリン、グアーガム、グルコマンナン、ポリデキストロース、アルギン酸又はその塩、ポリグルタミン酸又はその塩が呈味の点から好ましい。
食物繊維は、単独又は2種以上を組み合わせて用いることができる。酸性多糖系の水溶性食物繊維の塩類としてはアルカリ金属塩が好ましく、更にカリウム塩、ナトリウム塩が好ましい。
Dietary fiber is mainly classified into water-soluble dietary fiber and water-insoluble dietary fiber. The dietary fiber (A) used in the present invention may be either a water-soluble dietary fiber or a water-insoluble dietary fiber, but it is soluble in saliva to strongly suppress the chemical flavor derived from carbonate and organic acid, and various A water-soluble dietary fiber is preferred because it has a physiological effect. Examples of water-soluble dietary fibers include water soluble dietary fibers of acidic polysaccharides such as alginic acid, carrageenan, polyglutamic acid, fucoidan, agaropectin, pectin, gum arabic, karaya gum, gellan gum, xanthan gum, or salts thereof; And water soluble dietary fibers of neutral polysaccharides such as guar gum, polydextrose, glucomannan, inulin, pullulan, water soluble corn fiber, hemicellulose, soybean dietary fiber, locust bean gum and the like. Among them, indigestible dextrin, guar gum, glucomannan, polydextrose, alginic acid or a salt thereof, and polyglutamic acid or a salt thereof are preferable from the viewpoint of taste.
Dietary fiber can be used alone or in combination of two or more. As salts of water-soluble dietary fiber of acid polysaccharide type, alkali metal salts are preferable, and potassium salts and sodium salts are more preferable.

本発明の固形状組成物中、(A)食物繊維の含有量は、炭酸塩と有機酸に由来する薬品風味の抑制が可能、かつ、口内での粘性をもった凝集物の生成が炭酸塩と有機酸で制御可能な点から、2.5〜65質量%(以下、単に「%」とする)であるが、少量摂取で生理効果を有効に発現する点から、更に6%以上、更に10%以上、更に11%以上、更に16%以上が好ましく、また、より食しやすい食感と風味という点から、50%以下、更に45%以下であるのが好ましい。また、固形状組成物を錠剤とする場合、(A)食物繊維の含有量を斯かる範囲内とすることでクラッキング性に優れ、パリっとした食感が得られるため好ましい。
固形状組成物中、(A)食物繊維の含有量は、更に6〜50%、更に11〜50%、更に10〜45%、更に16〜45%であることが好ましい。
In the solid composition of the present invention, the content of (A) dietary fiber is capable of suppressing chemical flavor derived from carbonate and organic acid, and the formation of viscous aggregate in the mouth is carbonate. And 2.5% to 65% by mass (hereinafter simply referred to as "%") from the point that can be controlled with organic acids, but from the point of effectively exerting a physiological effect with a small intake, it is further 6% or more, further The content is preferably 10% or more, more preferably 11% or more, and further preferably 16% or more. The content is preferably 50% or less, more preferably 45% or less from the viewpoint of texture and taste that are easier to eat. Moreover, when making a solid composition into a tablet, it is excellent in cracking property by setting content of the (A) dietary fiber in such a range, and since a crispy food texture is obtained, it is preferable.
In the solid composition, the content of (A) dietary fiber is preferably 6 to 50%, further 11 to 50%, further 10 to 45%, further 16 to 45%.

本発明の固形状組成物中の食物繊維の含有量は、食品の栄養表示基準制度 第3版(平成13年1月、編集 財団法人日本健康・栄養食品協会、46頁〜51頁)に記載のプロスキー法(酵素−重量法)、および、高速液体クロマトグラフ法(酵素−HPLC法)により測定することができる。このとき、不溶性固形物由来の食物繊維を除くために、日本栄養・食糧学会誌,46(3)244(1993)に記載のとおり、セライトを入れたガラスフィルター(No.2)を用いて水溶性食物繊維を分取することを行っても良い。   The content of dietary fiber in the solid composition of the present invention is described in Food Nutrition Labeling Standard System 3rd Edition (Jan. 2001, edited by Japan Health and Nutrition Food Association, pp. 46-51). And the high performance liquid chromatography method (enzyme-HPLC method). At this time, in order to remove the dietary fiber derived from the insoluble solid matter, as described in Japan Journal of Nutrition and Food Science, 46 (3) 244 (1993), water-soluble using a glass filter (No. 2) containing Celite. It is also possible to separate the sex dietary fiber.

本発明で用いる難消化性デキストリンは、人間の消化酵素により加水分解されずに残るデキストリンである。難消化性デキストリンは、澱粉に微量の塩酸を加えて加熱し、酵素(αアミラーゼ、グルコアミラーゼ等)で処理して得られた食物繊維の画分を分取することで得られる。なお、澱粉は食品分野において使用されているものであれば、その由来は特に限定されないが、例えば、トウモロコシ、馬鈴薯、甘藷、小麦、米等の植物由来の澱粉等を挙げることができる。なかでも、トウモロコシ由来の澱粉が所望の効果を得やすい点で好ましい。
難消化性デキストリンのデキストロース当量(DE:Dextrose Equivalent)は、例えば、1〜30であることが好ましく、更に5〜25、更に7〜23、更に9〜20であることが好ましい。
The indigestible dextrin used in the present invention is dextrin which remains unhydrolyzed by human digestive enzymes. Indigestible dextrin is obtained by adding a slight amount of hydrochloric acid to starch and heating it, and fractionating the dietary fiber obtained by treating with enzymes (alpha amylase, glucoamylase etc.). The origin of starch is not particularly limited as long as it is used in the food field, and examples include starch derived from plants such as corn, potato, sweet potato, wheat, rice and the like. Among them, corn-derived starch is preferable in that it is easy to obtain a desired effect.
The dextrose equivalent (DE: Dextrose Equivalent) of the indigestible dextrin is, for example, preferably 1 to 30, more preferably 5 to 25, more preferably 7 to 23, and further preferably 9 to 20.

本発明の固形状組成物中、難消化性デキストリン由来の食物繊維の含有量は、炭酸塩と有機酸に由来する薬品風味の抑制が可能、かつ、口内での粘性をもった凝集物の生成が炭酸塩と有機酸で制御可能な点から、2.5〜65%であることが好ましく、11〜50%であることがより好ましく、更に16〜45%であることが好ましい。   In the solid composition of the present invention, the content of the dietary fiber derived from indigestible dextrin is capable of suppressing the chemical flavor derived from carbonate and organic acid, and the formation of an aggregate having viscosity in the mouth It is preferable that it is 2.5-65% from the point which can be controlled by carbonate and an organic acid, It is more preferable that it is 11-50%, It is further more preferable that it is 16-45%.

本発明で用いるアルギン酸は、褐藻類に細胞壁間物質として分布するウロン酸(D−マンヌロン酸とL−グルロン酸)を主要構成糖とする高分子酸性多糖であり、1構成単位に1つのカルボキシル基を持つ。本発明で用いるアルギン酸の重量平均分子量は、特に限定されないが、1万〜20万、更に1万〜10万であることが好ましい。
本発明の固形状組成物中、アルギン酸又はその塩由来の食物繊維の含有量は、炭酸塩と有機酸に由来する薬品風味の抑制が可能、かつ、口内での粘性をもった凝集物の生成が炭酸塩と有機酸で制御可能な点から、3〜40%であることが好ましく、6〜30%であることがより好ましく、更に10〜30%であることが好ましい。
Alginic acid used in the present invention is a high molecular weight acidic polysaccharide containing uronic acid (D-mannuronic acid and L-guluronic acid) distributed as a cell wall substance in brown algae as a main constituent sugar, and one carboxyl group per one structural unit. have. The weight average molecular weight of alginic acid used in the present invention is not particularly limited, but is preferably 10,000 to 200,000, and more preferably 10,000 to 100,000.
In the solid composition of the present invention, the content of dietary fiber derived from alginic acid or a salt thereof is capable of suppressing chemical flavor derived from carbonate and organic acid, and producing a viscous aggregate in the mouth It is preferable that it is 3 to 40%, it is more preferable that it is 6 to 30%, and it is further more preferable that it is 10 to 30% from the point which can be controlled by carbonate and an organic acid.

本発明で用いるグアーガムは、D−マンノースを主鎖とし、D−ガラクトースを側鎖に有するガラクトマンナン多糖である。グアーガムは、これを酵素(ガラクトマンナナーゼ等)等で部分的に加水分解し、低粘性としたグアーガム分解物であってもよい。グアーガム分解物は、平成15年2月17日付け食新発第0217002号厚生労働省医薬局食品保健部企画課新開発食品保健対策室長通知の項1(「栄養表示基準における栄養成分等の分析方法等について」の一部改正)の1)および2)で定義されているエネルギー換算係数2(kcal/g)の成分である、グアーガム酵素分解物が好ましい。
本発明の固形状組成物中、グアーガム由来の食物繊維の含有量は、炭酸塩と有機酸に由来する薬品風味の抑制が可能、かつ、口内での粘性をもった凝集物の生成が炭酸塩と有機酸で制御可能な点から、3.5〜58%であることが好ましく、10〜44%であることがより好ましく、更に15〜44%であることが好ましい。
The guar gum used in the present invention is a galactomannan polysaccharide having D-mannose as a main chain and D-galactose as a side chain. The guar gum may be a low viscosity guar gum decomposition product by partially hydrolyzing the guar gum with an enzyme (such as galactomannanase). Guar gum decomposition product, the date of February 17th, 2003 new food 0217002 Ministry of Health, Labor and Welfare Department of Health and Drug Administration Food and Health Department Planning Division New Development Food Health Measures Division manager notification of notification 1 (" Guar gum enzyme decomposition product which is a component of the energy conversion factor 2 (kcal / g) defined in 1) and 2) of “Partial revision of“ about part etc. ”is preferable.
In the solid composition of the present invention, the content of the guar gum-derived dietary fiber is capable of suppressing chemical flavor derived from carbonate and organic acid, and the formation of viscous aggregates in the mouth is carbonated And the organic acid is preferably 3.5 to 58%, more preferably 10 to 44%, and still more preferably 15 to 44%, from the viewpoint of controllability with organic acids.

本発明で用いるグルコマンナンは、D−グルコ−スとD−マンノースがβ−1,4結合した直鎖多糖である。
本発明の固形状組成物中、グルコマンナン由来の食物繊維の含有量は、炭酸塩と有機酸に由来する薬品風味の抑制が可能、かつ、口内での粘性をもった凝集物の生成が炭酸塩と有機酸で制御可能な点から、3〜65%であることが好ましく、更に18〜50%であることが好ましい。
The glucomannan used in the present invention is a linear polysaccharide in which D-glucose and D-mannose are β-1,4 linked.
In the solid composition of the present invention, the content of dietary fiber derived from glucomannan is capable of suppressing chemical flavor derived from carbonate and organic acid, and the formation of viscous aggregate in the mouth is carbonated From the controllable point of the salt and the organic acid, it is preferably 3 to 65%, more preferably 18 to 50%.

本発明で用いるポリデキストロースは、グルコースと少量のソルビトールを触媒下、減圧下で加熱溶融し、縦重合して得られる多糖であり、平成15年2月17日付け食新発第0217002号厚生労働省医薬局食品保健部企画課新開発食品保健対策室長通知の項1(「栄養表示基準における栄養成分等の分析方法等について」の一部改正)の1)および2)で定義されているエネルギー換算係数0(kcal/g)の成分である。
本発明の固形状組成物中、ポリデキストロース由来の食物繊維の含有量は、炭酸塩と有機酸に由来する薬品風味の抑制が可能、かつ、口内での粘性をもった凝集物の生成が炭酸塩と有機酸で制御可能な点から、3〜58%であることが好ましく、10〜45%であることがより好ましく、更に16〜45%であることが好ましい。
The polydextrose used in the present invention is a polysaccharide obtained by heat-melting and longitudinal polymerization under reduced pressure with glucose and a small amount of sorbitol under catalysis. Energy conversion as defined in 1) and 2) of the section 1 (Some revisions to "Analytical methods such as nutrient components in nutrition display standard") notification of the director of Food Health Management Planning Department New Development Food Health Management Department It is a component of coefficient 0 (kcal / g).
In the solid composition of the present invention, the content of the dietary fiber derived from polydextrose is capable of suppressing the drug flavor derived from carbonate and organic acid, and the formation of a viscous aggregate in the mouth is carbonated From the controllable point of the salt and the organic acid, it is preferably 3 to 58%, more preferably 10 to 45%, and still more preferably 16 to 45%.

本発明で用いるポリグルタミン酸は、グルタミン酸を重合単位とするポリペプチドであり、α−ポリグルタミン酸又はγ−ポリグルタミン酸の何れでもよいが、グルタミン酸のα位のアミノ基とγ位のカルボキシル基とがペプチド結合したγ−ポリグルタミン酸(γ−PGA)が好ましい。また、本発明のポリグルタミン酸は、D−グルタミン酸から構成されるD体、L−グルタミン酸から構成されるL体、D−グルタミン酸とL−グルタミン酸から構成されるDL体の何れでも良い。
本発明のポリグルタミン酸は、公知の化学的合成法や、納豆菌等のバチルス属菌の培養液より得ることができる。
本発明の固形状組成物中、ポリグルタミン酸又はその塩由来の食物繊維の含有量は、炭酸塩と有機酸に由来する薬品風味の抑制が可能、かつ、口内での粘性をもった凝集物の生成が炭酸塩と有機酸で制御可能な点から、3〜60%であることが好ましく、更に3〜40%、更に6〜30%であることがより好ましく、更に6〜20%であることがより好ましく、更に10〜20%であることがより好ましく、更に10〜15%であることが好ましい。
The polyglutamic acid used in the present invention is a polypeptide having glutamic acid as a polymerization unit, and may be either α-polyglutamic acid or γ-polyglutamic acid, but the amino group at the α position of glutamate and the carboxyl group at the γ position are peptides Preferred is γ-polyglutamic acid (γ-PGA) bound. The polyglutamic acid of the present invention may be any of D-form composed of D-glutamic acid, L-form composed of L-glutamic acid, and DL-form composed of D-glutamic acid and L-glutamic acid.
The polyglutamic acid of the present invention can be obtained from a known chemical synthesis method or a culture solution of Bacillus genus bacteria such as Bacillus natto.
In the solid composition of the present invention, the content of dietary fiber derived from polyglutamic acid or a salt thereof is capable of suppressing chemical flavor derived from carbonate and organic acid, and having viscosity in the mouth It is preferably 3 to 60%, more preferably 3 to 40%, still more preferably 6 to 30%, and still more preferably 6 to 20%, from the viewpoint that the formation can be controlled by a carbonate and an organic acid. Is more preferable, 10 to 20% is more preferable, and 10 to 15% is more preferable.

本発明で用いる(B)炭酸塩としては、例えば、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム、炭酸水素カリウム、炭酸カルシウム、炭酸マグネシウム、セスキ炭酸ナトリウム等が挙げられ、これらは単独で又は2種以上を組み合わせて用いることができる。   Examples of the carbonate (B) used in the present invention include sodium carbonate, sodium hydrogencarbonate, potassium carbonate, potassium hydrogencarbonate, calcium carbonate, magnesium carbonate, sodium sesquicarbonate and the like, which may be used alone or in combination of two or more. Can be used in combination.

また、本発明で用いる(C)有機酸としては、可食性の酸を使用することができる。例えば、クエン酸、コハク酸、アスコルビン酸、酢酸、グルコン酸、リンゴ酸、酒石酸、フマル酸、アジピン酸等の有機酸が挙げられ、これらは単独で又は2種以上を組み合わせて用いることができる。なかでも、爽快感を想起させる呈味の点、発生する泡の食感が良好な点から、クエン酸又はリンゴ酸が好ましく、更にクエン酸が好ましい。   Moreover, an edible acid can be used as (C) organic acid used by this invention. Examples thereof include organic acids such as citric acid, succinic acid, ascorbic acid, acetic acid, gluconic acid, malic acid, tartaric acid, fumaric acid and adipic acid, and these can be used alone or in combination of two or more. Among them, citric acid or malic acid is preferable, and citric acid is more preferable, from the viewpoint of taste that evokes a refreshing sensation and the point that the texture of generated foam is good.

本発明の固形状組成物においては、食物繊維に由来する口内での粘性をもった凝集物の発生を抑制するために、(B)炭酸塩と(C)有機酸の合計含有量は8〜80%であるが、口内で快適な爽快感を想起させる気泡を形成するという点から、15〜60%であることがより好ましく、18〜30%であることがより好ましい。また、固形状組成物を錠剤とする場合、(B)炭酸塩と(C)有機酸の合計含有量を斯かる範囲内とすることでクラッキング性に優れ、パリっとした食感が得られるため好ましい。   In the solid composition of the present invention, the total content of (B) carbonate and (C) organic acid is 8 to 8 in order to suppress the generation of viscous aggregates in the mouth derived from dietary fiber. Although it is 80%, it is more preferable that it is 15 to 60%, and it is more preferable that it is 18 to 30% from the point of forming the bubble which recalls a comfortable refreshing feeling in the mouth. Moreover, when making a solid composition into a tablet, it is excellent in cracking property by making total content of (B) carbonate and (C) organic acid into such a range, and the crispy food texture is obtained. Because it is preferable.

本発明の固形状組成物中、(B)炭酸塩の含有量は、3〜52%、更に6〜42%、更に10〜38%、更に13〜25%であることが風味、物性の点から好ましい。
また、本発明の固形状組成物中、(C)有機酸の含有量は、3〜47%、更に5〜39%、更に7〜30%、更に10〜23%であることが風味、物性の点から好ましい。
In the solid composition of the present invention, the content of (B) carbonate is 3 to 52%, further 6 to 42%, further 10 to 38%, further 13 to 25%. It is preferable from
In the solid composition of the present invention, the content of the organic acid (C) is 3 to 47%, further 5 to 39%, further 7 to 30%, further 10 to 23%. It is preferable from the point of

本発明の固形状組成物においては、(C)有機酸と(B)炭酸塩の当量比[(C)の当量/(B)の当量]を、0.7〜1.9の範囲とする。当該範囲とすることで炭酸塩由来の苦味やえぐみや有機酸の酸味が突出せず、風味のバランスが良好となる。(C)有機酸と(B)炭酸塩の当量比は、上記と同様の点から、更に0.8〜1.8、更に0.85〜1.2、更に0.9〜1.1が好ましい。
尚、本発明において、前記「当量比」とは、固形状組成物に含まれる(C)有機酸の当量を(B)炭酸塩の当量で除した値である。
In the solid composition of the present invention, the equivalent ratio of (C) organic acid to (B) carbonate [equivalent of (C) / equivalent of (B)] is in the range of 0.7 to 1.9. . By setting it as the said range, the bitterness derived from carbonate, the sourness of an organic acid, and sourness of organic acid do not stand out, and the balance of flavor becomes favorable. From the same point as above, the equivalent ratio of (C) organic acid to (B) carbonate is further 0.8 to 1.8, further 0.85 to 1.2, further 0.9 to 1.1. preferable.
In the present invention, the “equivalent ratio” is a value obtained by dividing the equivalent of the organic acid (C) contained in the solid composition by the equivalent of the carbonate (B).

本発明の固形状組成物には、上記成分の他に、本発明の効果を損なわない範囲において、ミネラル(例えば、カルシウム、マグネシウム、鉄、亜鉛、クロム、セレン、マンガン、モリブデン、銅、ヨウ素、リン、カリウム、ナトリウム)、ビタミン(例えば、ビタミンA、ビタミンB1、ビタミンB2、ビタミンB6、ビタミンB12、ビタミンC、ビタミンE、葉酸及びそれらの塩、又はそれらのエステル)、甘味料(例えば、フルクトース、グルコース、ガラクトース、キシロース、タガトース等の単糖、例えば、ショ糖、乳糖、麦芽糖、トレハロース、イソマルトオリゴ糖、ガラクトオリゴ糖、フラクトオリゴ糖、乳果オリゴ糖、大豆オリゴ糖、イソマルツロース、カップリングシュガー等の少糖、炭素数6〜12の糖アルコール、サッカリン、スクラロース、アセスルファムカリウム等の合成甘味料)、(C)有機酸以外の酸味料、香料、着色料、保存料等が適宜配合されていてもよい。   In the solid composition of the present invention, in addition to the above components, minerals (for example, calcium, magnesium, iron, zinc, chromium, selenium, manganese, molybdenum, copper, iodine, etc.) as long as the effects of the present invention are not impaired. Phosphorus, potassium, sodium), vitamins (for example, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin E, folic acid and their salts, or their esters), sweeteners (for example, fructose) , Monosaccharides such as glucose, galactose, xylose, tagatose, for example, sucrose, lactose, maltose, trehalose, isomaltooligosaccharide, galactooligosaccharide, fructooligosaccharide, milk fruit oligosaccharide, soy oligosaccharide, isomaltulose, coupling sugar Etc., sugar alcohols having 6 to 12 carbon atoms, Karin, sucralose, synthetic sweeteners such as acesulfame potassium), (C) acidity than the organic acids, flavors, colorants, preservatives and the like may be appropriately blended.

本発明の固形状組成物は、口内又は水の存在下で炭酸ガスを発生するものである。その形態としては、例えば、室温(15〜25℃)で固形状のものであれば特に限定されないが、例えば、カプセル剤、顆粒剤、散剤、錠剤、丸剤等が挙げられる。なかでも、1回あたり少量で摂取可能な点、摂取が簡便な点から、発泡錠である錠剤、散剤が好ましく、チュアブル錠であることが更に好ましい。
このような剤型の組成物を調製するには、必要に応じて、乳糖、デンプン類、結晶セルロース、蔗糖、マンニトール、軽質無水ケイ酸、リン酸水素カルシウム等の賦形剤;ヒドロキシプロピルメチルセルロース、ヒドロキシプロピルセルロース、ゼラチン、アルファー化デンプン、ポリビニルピロリドン、ポリビニルアルコール、プルラン、メチルセルロース、硬化油等の結合剤;カルメロース、カルメロースカルシウム、クロスカルメロースナトリウム、クロスポピドン、トウモロコシデンプン、低置換度ヒドロキシプロピルセルロース等の崩壊剤;ステアリン酸カルシウム、ステアリン酸マグネシウム、ショ糖脂肪酸エステル、フマル酸ステアリルナトリウム、タルク、二酸化ケイ素等の滑沢剤;ステビア、アスパルテーム等の嬌味剤;香料、増量剤、界面活性剤、分散剤、緩衝剤、保存剤、被膜剤、希釈剤等を適宜組み合わせて用いることができる。
The solid composition of the present invention generates carbon dioxide gas in the mouth or in the presence of water. The form is not particularly limited as long as it is solid at room temperature (15 to 25 ° C.), and examples thereof include capsules, granules, powders, tablets, pills and the like. Among them, tablets and powders, which are effervescent tablets, are preferable, and chewable tablets are more preferable, from the viewpoint that they can be ingested in small quantities at one time, and from the viewpoint of easy intake.
In order to prepare a composition of such a dosage form, if necessary, excipients such as lactose, starches, crystalline cellulose, sucrose, mannitol, light anhydrous silicic acid, calcium hydrogen phosphate and the like; hydroxypropyl methylcellulose, Binders such as hydroxypropyl cellulose, gelatin, pregelatinized starch, polyvinyl pyrrolidone, polyvinyl alcohol, pullulan, methyl cellulose, hydrogenated oil; carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low substituted hydroxypropyl cellulose Disintegrants such as calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide, etc. Lubricants such as stevia, aspartame etc. Fee, bulking agents, surfactants, dispersants, buffers, preservatives, coating agents, may be combined as appropriate diluents and the like.

本発明の固形状組成物は、特に制限はなく常法に従い製造される。例えば、(A)食物繊維、(B)炭酸塩、(C)有機酸及び必要に応じて添加される添加剤の混合物を調製後、圧縮成形することによって製造することができる。
例えば、散剤を製造する場合、(A)食物繊維、(B)炭酸塩、(C)有機酸及び必要に応じて添加される添加剤の混合物をそのまま用いてもよいし、混合物を粉砕して用いてもよい。散剤は、18号(850μm)ふるいを全量通過することが好ましく、300号(500μm)ふるいに残留するものが全量の5%以下であることがより好ましい。
顆粒剤は、(A)食物繊維、(B)炭酸塩、(C)有機酸及び必要に応じて添加される添加剤の混合物を乾式造粒法、湿式造粒法等を用いて造粒することにより得ることができる。
錠剤を製造する場合は、原料粉末を直接圧縮して成形(直接粉末圧縮法)しても、乾式造粒法、湿式造粒法等を用いて造粒してから圧縮して成形(顆粒圧縮法)しても良い。なかでも、工程の簡便性の点から、直接粉末圧縮法を用いて錠剤とするのが好ましい。
直接圧縮して成形して錠剤を製造する場合、打錠成形機としてはロータリー式打錠機や単発式打錠機等通常使用されるものを用いることができる。
また、造粒法より造粒してから錠剤とする場合、円筒造粒機、球形整粒機、ペレッター等を使用する押し出し造粒法、スピードミル、パワーミル等を使用する破砕造粒法、転動造粒法、攪拌造粒法、流動層造粒法等により造粒物を製造し、乾燥・整粒した後、得られた造粒物を前記打錠成形機で圧縮して錠剤を形成できる。造粒物の平均粒子径は、45μm〜850μmとするのが好ましく、100μm〜500μmとするのが更に好ましい。
錠剤の形状としては、円形錠もしくは楕円形、長円形、四角形等の面形を有する各種異形錠であってもよい。
また、打錠時の圧縮成型圧は、成型物の硬度維持、崩壊性等の点から、100〜3000kg/cm2である。
The solid composition of the present invention is not particularly limited and is produced according to a conventional method. For example, it can be produced by compression molding after preparing a mixture of (A) dietary fiber, (B) carbonate, (C) organic acid and optionally added additives.
For example, when producing a powder, a mixture of (A) dietary fiber, (B) carbonate, (C) organic acid and optionally added additives may be used as it is, or the mixture may be pulverized. You may use. It is preferable that the whole amount of the powder passes through a No. 18 (850 μm) sieve, and the amount remaining in the No. 300 (500 μm) sieve is more preferably 5% or less of the total amount.
Granulates a mixture of (A) dietary fiber, (B) carbonate, (C) organic acid and additives added as needed using the dry granulation method, wet granulation method, etc. It can be obtained by
When manufacturing tablets, even if the raw material powder is directly compressed and molded (direct powder compression method), it is granulated using the dry granulation method, wet granulation method etc. and then compressed and molded (granule compression Law) may be. Among them, in view of the simplicity of the process, it is preferable to use a direct powder compression method to make a tablet.
In the case of producing tablets by direct compression and molding, as a tablet forming machine, a commonly used one such as a rotary type tableting machine or a single-shot type tableting machine can be used.
In addition, in the case of using tablets after granulation by granulation, extrusion granulation using a cylindrical granulator, spherical granulator, pelletizer, etc., crushing granulation using a speed mill, power mill, etc. Granulated products are manufactured by a dynamic granulation method, a stirring granulation method, a fluidized bed granulation method, etc., dried and sized, and then the obtained granulated products are compressed with the above-mentioned tablet forming machine to form tablets. it can. The average particle diameter of the granulated material is preferably 45 μm to 850 μm, and more preferably 100 μm to 500 μm.
The shape of the tablet may be a circular tablet or various modified tablets having an oval, oval, square or other surface shape.
Moreover, the compression molding pressure at the time of tableting is 100-3000 kg / cm < 2 > from points, such as hardness maintenance of a molding, and disintegrability.

また、本発明の錠剤の1錠当りの重量は、0.1〜10g、更に0.2〜2g、更に0.5〜1.8g、更に0.8〜1.5gとするのが簡便性及び有効性の点で好ましい。   In addition, it is convenient that the weight per tablet of the tablet of the present invention is 0.1 to 10 g, further 0.2 to 2 g, further 0.5 to 1.8 g, further 0.8 to 1.5 g. And preferred in terms of effectiveness.

[原料]
難消化性デキストリン:ファイバーソル2、松谷化学工業(株)
アルギン酸ナトリウム:SKAT−ULV 重量平均分子量5万、株式会社キミカ
グアーガム分解物:サンファイバーR、太陽化学(株)
グルコマンナン:レオレックスRS、清水化学(株)
ポリデキストロース:ライテスII、ダニスコジャパン(株)
ポリグルタミン酸:明治ポリグルタミン酸、(株)明治フードマテリア
炭酸水素ナトリウム:炭酸水素ナトリウム、和光純薬(株)
クエン酸:無水クエン酸MS、扶桑化学工業(株)
リンゴ酸:フソウS、扶桑化学工業(株)
粉糖:デキストリンM−SPD、昭和産業(株)
ステアリン酸カルシウム:オーラブライトCA−65、日油(株)
[material]
Indigestible dextrin: Fibersol 2, Matsutani Chemical Industry Co., Ltd.
Sodium alginate: SKAT-ULV Weight average molecular weight 50,000, KIMICAGUAR GUM CO., LTD.
Glucomannan: Reolex RS, Shimizu Chemical Co., Ltd.
Polydextrose: Lites II, Danisco Japan Ltd.
Poly glutamic acid: Meiji poly glutamic acid, Meiji Food Materia hydrogen carbonate sodium bicarbonate: sodium hydrogen carbonate, Wako Pure Chemical Industries, Ltd.
Citric acid: anhydrous citric acid MS, Sakai Chemical Industry Co., Ltd.
Malic acid: Fuso S, Fuso Chemical Industry Co., Ltd.
Powdered sugar: Dextrin M-SPD, Showa Sangyo Co., Ltd.
Calcium stearate: Aulabrite CA-65, NOF Corporation

[食物繊維の分析]
難消化性デキストリン及びポリデキストロースの原料中の食物繊維量は、食品の栄養表示基準制度 第3版(平成13年1月、編集 財団法人日本健康・栄養食品協会、46頁〜51頁)に記載の高速液体クロマトグラフ法(酵素−HPLC法)に従い測定した。
アルギン酸ナトリウム、グアーガム分解物、グルコマンナン及びポリグルタミン酸の原料中の食物繊維量は、食品の栄養表示基準制度 第3版(平成13年1月、編集 財団法人日本健康・栄養食品協会、46頁〜51頁)に記載のプロスキー法(酵素−重量法)に従い測定した。
[Analysis of dietary fiber]
The amount of dietary fiber in raw materials for indigestible dextrin and polydextrose is described in the 3rd edition of the Food Nutrition Labeling Standard System (January 2001, edited by The Japan Health and Nutrition Foods Association, pp. 46-51). It measured according to the high performance liquid chromatography method (enzyme-HPLC method) of
The dietary fiber content of sodium alginate, guar gum degradate, glucomannan and polyglutamic acid as raw materials is the food nutrition labeling standard system 3rd edition (January 2001, edited by Japan Health and Nutrition Foods Association, p. 46- Measured according to the Proski method (enzyme-weight method) described in page 51).

[炭酸塩の分析]
固形状組成物中の炭酸塩の含有量の分析方法は以下の通りである。
固形状組成物を0.1〜0.2g採取し、水10mLと50%りん酸2mLを加え密栓した。10分間超音波処理を行った後、1時間放置しヘッドスペースガスをガスクロマトグラフに供してCO2量を求め、発生したCO2量から算出した。
<ガスクロマトグラフ操作条件>
機種:GC−14B[島津製作所]
検出器:TCD
カラム:Chromosorb101,80〜100mesh
ガラス管,φ3.2mm×2m
温度:カラム50℃,注入口及び検出器100℃
セル電流75mA
ガス圧力:ヘリウム(キャリヤーガス)100kPa
注入量:ヘッドスペースガス0.2mL
[Carbonate analysis]
The analysis method of the content of carbonate in the solid composition is as follows.
0.1 to 0.2 g of a solid composition was collected, 10 mL of water and 2 mL of 50% phosphoric acid were added and sealed up. After sonication for 10 minutes, one hour left headspace gas determine the amount of CO 2 was subjected to gas chromatography, was calculated from the generated amount of CO 2.
<Gas chromatograph operating conditions>
Model: GC-14B [Shimadzu Corporation]
Detector: TCD
Column: Chromosorb 101, 80 to 100 mesh
Glass tube, φ 3.2 mm × 2 m
Temperature: column 50 ° C, inlet and detector 100 ° C
Cell current 75mA
Gas pressure: Helium (carrier gas) 100 kPa
Injection volume: head space gas 0.2mL

[有機酸の分析]
固形状組成物中の有機酸の含有量の分析方法は以下の通りである。
固形状組成物を1g採取し5%過塩素酸20mLを加え、10分間振とうすることで抽出した。これを水で200mLに定容し10分間超音波処理を行った。ろ過後高速液体クロマトグラフに供した。
<高速液体クロマトグラフ操作条件>
機種:LC−20AD[株式会社島津製作所]
検出器:紫外可視吸光光度計SPD−20AV[島津製作所]
カラム温度:40℃
移動相:3mmоl/L過塩素酸
反応液:0.2mmоl/Lブロムチモールブルー含有
15mmоl/Lりん酸水素二ナトリウム溶液
流量:移動相1.0mL/min、反応液1.4mL/min
測定波長:445nm
[Analysis of organic acids]
The analysis method of the content of the organic acid in a solid composition is as follows.
1 g of the solid composition was collected, 20 mL of 5% perchloric acid was added, and the mixture was extracted by shaking for 10 minutes. The volume was adjusted to 200 mL with water and sonicated for 10 minutes. After filtration, it was subjected to high performance liquid chromatograph.
<High-performance liquid chromatograph operating conditions>
Model: LC-20AD [Shimadzu Corporation]
Detector: UV-visible spectrophotometer SPD-20AV [Shimadzu Corporation]
Column temperature: 40 ° C
Mobile phase: 3mMol / L perchloric acid reaction solution: 0.2mMol / L bromthymol blue content 15mMol / L disodium hydrogen phosphate solution Flow rate: mobile phase 1.0mL / min, reaction liquid 1.4mL / min
Measurement wavelength: 445 nm

〔チュアブル錠の調製〕
実施例1〜実施例9及び比較例1〜比較例6
表1に記載の配合組成で各原料成分を混合した。次に単発式打錠機(RIKEN社製)を用いて、穴径13mmのリング状杵で、錠剤重量1000mgで打錠し、チュアブル錠を得た。チュアブル錠中の各食物繊維の含有量は表1のとおりであった。
Preparation of Chewable Tablets
Examples 1 to 9 and Comparative Examples 1 to 6
Each raw material component was mixed by the composition as described in Table 1. Next, using a single-shot tableting machine (manufactured by RIKEN), the tablet was tableted with a tablet weight of 1000 mg with a ring-shaped punch with a hole diameter of 13 mm to obtain a chewable tablet. The content of each dietary fiber in the chewable tablet was as shown in Table 1.

上記で得た本発明品と比較品を室温(25℃)、湿度10%のデシケータ内で40日間保存した後、それぞれについて2名の専門パネルによる官能評価を行なった。評価は、口内での凝集、刺激のある薬品風味、酸味と苦味のバランス、酸味の強度、苦味の強度について、下記に示す判断基準に従って行い、協議により評点を決定した。結果を表1に示す。
〔口内での凝集〕
5:口内での凝集がない
4:口内での凝集が殆どない
3:口内での凝集が僅かにある
2:口内での凝集が強い
1:口内での凝集が非常に強い
〔刺激のある薬品風味〕
5:薬品風味を感じず、風味に違和感ない
4:薬品風味を殆ど感じず、風味に殆ど違和感ない
3:薬品風味を僅かに感じるが、風味の違和感は僅か
2:薬品風味を強く感じ、風味に明らかな違和感がある
1:薬品風味を非常に強く感じ、風味に強い違和感がある
〔酸味と苦味のバランス〕
5:苦味と酸味のバランスが非常に良い
4:苦味と酸味のバランスが良い
3:苦味と酸味のバランスがどちらかというと良い
2:苦味と酸味のバランスが悪い
1:苦味又は酸味のバランスが非常に悪い
〔酸味の強度〕
5:酸味が弱い
4:酸味がやや弱い
3:酸味がやや強い
2:酸味が強い
1:酸味がとても強い
〔苦味の強度〕
5:苦味が弱い
4:苦味がやや弱い
3:苦味がやや強い
2:苦味が強い
1:苦味がとても強い
The product of the present invention and the comparative product obtained above were stored in a desiccator at room temperature (25 ° C., humidity 10%) for 40 days, and then sensory evaluation was performed by two expert panels. The evaluation was carried out according to the judgment criteria shown below with regard to the aggregation in the mouth, the stimulating drug flavor, the balance of acidity and bitterness, the intensity of acidity, and the intensity of bitterness, and the score was determined by consultation. The results are shown in Table 1.
[Aggregation in the mouth]
5: no aggregation in the mouth 4: little aggregation in the mouth 3: slight aggregation in the mouth 2: strong aggregation in the mouth 1: very strong aggregation in the mouth [irritant drug Flavor]
5: No chemical flavor, no discomfort in flavor 4: Little chemical flavor, no slight discomfort in flavor 3: A slight chemical flavor, but a slight discomfort in flavor 2: A strong chemical flavor, flavor There is a clear sense of incongruity 1: The drug flavor is very strongly felt, and there is a strong sense of incompatibility (the balance between sour and bitter tastes)
5: Very good balance between bitterness and acidity 4: Good balance between bitterness and acidity 3: Good balance between bitterness and acidity 2: Good balance between bitterness and acidity 1: Poor balance between bitterness or acidity Very bad [acidity intensity]
5: weak in acidity 4: slightly weak in acidity 3: slightly strong in acidity 2: strong in acidity 1: very strong in acidity [intensity of bitterness]
5: weak bitterness 4: bitterness is rather weak 3: bitterness is rather strong 2: bitterness is strong 1: bitterness is very strong

Figure 0006526956
Figure 0006526956

表1から明らかなように、本発明品は、比較品と比べ、食物繊維由来の口内での粘性を持った凝集物が抑制され、摂取し易かった。また、炭酸塩と有機酸の化学反応に由来する薬品風味も低減されており、酸味と苦味のバランスのよい良好な風味であった。
炭酸塩と有機酸の合計量が少ない比較例1と、難消化性デキストリンの多い比較例5では、口内で凝集が生じ、モチ状の食感で嚥下し難かった。また、炭酸塩と有機酸の合計量が多い比較例2と、有機酸と炭酸塩の当量比が一定範囲外の比較例3と4では、炭酸塩と有機酸の化学反応に由来する薬品風味が非常に強く感じられ、風味のバランスが悪かった。難消化性デキストリンの少ない比較例6では、炭酸塩と有機酸の化学反応に由来する薬品風味が強く感じられた。また、本発明品は均一な外観で、色ムラはなかった。
As is clear from Table 1, the product of the present invention inhibited the viscous aggregates in the mouth derived from dietary fiber and was easy to be consumed, as compared with the comparative product. Moreover, the chemical flavor derived from the chemical reaction of carbonate and organic acid was also reduced, and it was a good flavor with well-balanced acidity and bitterness.
In Comparative Example 1 in which the total amount of the carbonate and the organic acid was small, and in Comparative Example 5 in which the indigestible dextrin was abundant, aggregation occurred in the mouth and it was difficult to swallow because of the mochi-like texture. In addition, in Comparative Example 2 in which the total amount of carbonate and organic acid is large, and in Comparative Examples 3 and 4 in which the equivalent ratio of organic acid to carbonate is outside a certain range, chemical flavor derived from the chemical reaction of carbonate and organic acid But it felt very strong and the flavor balance was bad. In Comparative Example 6 containing a small amount of indigestible dextrin, the chemical flavor derived from the chemical reaction of the carbonate and the organic acid was strongly felt. The product of the present invention had a uniform appearance and no color unevenness.

〔チュアブル錠の調製〕
実施例10〜実施例17及び比較例7〜比較例9
表2に記載の配合組成で各原料成分を混合した以外は実施例1と同様にチュアブル錠を得た。チュアブル錠中の各食物繊維の含有量は表2のとおりであった。
Preparation of Chewable Tablets
Example 10 to Example 17 and Comparative Example 7 to Comparative Example 9
Chewable tablets were obtained in the same manner as in Example 1 except that each raw material component was mixed in the composition described in Table 2. The content of each dietary fiber in the chewable tablet was as shown in Table 2.

上記で得た本発明品を室温(25℃)、湿度10%のデシケータ内で40日間保存した後、官能評価を行なった。評価は、上記に示す判断基準に従って行った。結果を表2に示す。   The product of the present invention obtained above was stored in a desiccator at room temperature (25 ° C., humidity 10%) for 40 days, and then sensory evaluation was performed. Evaluation was performed according to the judgment criteria shown above. The results are shown in Table 2.

Figure 0006526956
Figure 0006526956

表2から明らかなように、食物繊維として、アルギン酸ナトリウム、グアーガム、グルコマンナン、ポリデキストロースを配合した本発明品でも、食物繊維由来の口内で粘性を持った凝集物は発生せず、炭酸塩と有機酸の化学反応に由来する薬品風味も感じられず、風味良好で、摂取しやすかった。   As is apparent from Table 2, the food of the present invention containing sodium alginate, guar gum, glucomannan, and polydextrose as dietary fiber does not generate viscous aggregates in the mouth derived from dietary fiber, and carbonates and The chemical flavor derived from the chemical reaction of the organic acid was not felt, and the flavor was good and it was easy to ingest.

〔チュアブル錠の調製〕
実施例18〜実施例21及び比較例10
表3に記載の配合組成で各原料成分を混合した以外は実施例1と同様にチュアブル錠を得た。チュアブル錠中の食物繊維の含有量は表3のとおりであった。
Preparation of Chewable Tablets
Examples 18 to 21 and Comparative Example 10
Chewable tablets were obtained in the same manner as in Example 1 except that each raw material component was mixed with the composition described in Table 3. The content of dietary fiber in chewable tablets is as shown in Table 3.

上記で得た本発明品を室温(25℃)、湿度10%のデシケータ内で40日間保存した後、官能評価を行なった。評価は、上記に示す判断基準に従って行った。結果を表3に示す。   The product of the present invention obtained above was stored in a desiccator at room temperature (25 ° C., humidity 10%) for 40 days, and then sensory evaluation was performed. Evaluation was performed according to the judgment criteria shown above. The results are shown in Table 3.

Figure 0006526956
Figure 0006526956

表3より明らかなように、ポリグルタミン酸を配合した本発明品は、食物繊維由来の口内での粘性を持った凝集物が抑制され、摂取し易かった。また、炭酸塩と有機酸の化学反応に由来する薬品風味も低減されており、酸味と苦味のバランスのよい、良好な風味であった。
ポリグルタミン酸の少ない比較例10では、炭酸塩と有機酸の化学反応に由来する薬品風味が強く感じられた。
As is clear from Table 3, the product of the present invention formulated with polyglutamic acid inhibited the viscous aggregate in the mouth derived from dietary fiber and was easy to ingest. Moreover, the chemical flavor derived from the chemical reaction of carbonate and organic acid was also reduced, and it was a good flavor with a good balance of acidity and bitterness.
In Comparative Example 10 containing a small amount of polyglutamic acid, the chemical flavor derived from the chemical reaction of the carbonate and the organic acid was strongly felt.

Claims (3)

次の成分(A)、(B)及び(C):
(A)水溶性食物繊維 10〜50質量%、
(B)炭酸塩、
(C)有機酸、
を含有し、
成分(A)が、難消化性デキストリン由来の食物繊維であり、
成分(B)と成分(C)の合計含有量が8〜80質量%であり、
成分(C)と成分(B)の当量比[(C)の当量/(B)の当量]が0.7〜1.9であり、
チュアブル錠であり、
且つ錠剤1錠当りの重量が0.2〜2gである固形状組成物。
The following components (A), (B) and (C):
(A) 10 to 50% by weight of water-soluble dietary fiber,
(B) Carbonate,
(C) organic acid,
Contains
Component (A) is a dietary fiber derived from indigestible dextrin,
The total content of the component (B) and the component (C) is 8 to 80% by mass,
The equivalent ratio of the component (C) to the component (B) [equivalent of (C) / equivalent of (B)] is 0.7 to 1.9,
Chewable tablets ,
And a solid composition having a weight of 0.2 to 2 g per tablet.
次の成分(A)、(B)及び(C):The following components (A), (B) and (C):
(A)水溶性食物繊維 10〜50質量%、(A) 10 to 50% by weight of water-soluble dietary fiber,
(B)炭酸塩、(B) Carbonate,
(C)有機酸、(C) organic acid,
を含有し、Contains
成分(A)が、アルギン酸ナトリウム、ポリグルタミン酸、グアーガム、グルコマンナン及びポリデキストロースから選ばれる1種又は2種以上由来の食物繊維であり、Component (A) is a dietary fiber derived from one or more selected from sodium alginate, polyglutamic acid, guar gum, glucomannan and polydextrose,
成分(B)と成分(C)の合計含有量が8〜80質量%であり、The total content of the component (B) and the component (C) is 8 to 80% by mass,
成分(C)と成分(B)の当量比[(C)の当量/(B)の当量]が0.7〜1.9であり、The equivalent ratio of the component (C) to the component (B) [equivalent of (C) / equivalent of (B)] is 0.7 to 1.9,
チュアブル錠であり、Chewable tablets,
且つ錠剤1錠当りの重量が0.8〜2gである固形状組成物。And a solid composition having a weight of 0.8 to 2 g per tablet.
固形状組成物中の(C)有機酸の含有量が3〜47質量%である請求項1又は2記載の固形状組成物。 The solid composition according to claim 1 or 2 , wherein the content of the (C) organic acid in the solid composition is 3 to 47% by mass.
JP2014218869A 2013-12-19 2014-10-28 Solid composition Active JP6526956B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2014218869A JP6526956B2 (en) 2013-12-19 2014-10-28 Solid composition

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2013262329 2013-12-19
JP2013262329 2013-12-19
JP2014218869A JP6526956B2 (en) 2013-12-19 2014-10-28 Solid composition

Publications (2)

Publication Number Publication Date
JP2015133949A JP2015133949A (en) 2015-07-27
JP6526956B2 true JP6526956B2 (en) 2019-06-05

Family

ID=53766358

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2014218869A Active JP6526956B2 (en) 2013-12-19 2014-10-28 Solid composition

Country Status (1)

Country Link
JP (1) JP6526956B2 (en)

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56161319A (en) * 1980-05-19 1981-12-11 Shin Etsu Chem Co Ltd Easily swellable glucomannan tablet
EP0452262B1 (en) * 1990-04-09 1996-01-03 Pfizer Inc. Reduced calorie pressed tablet with improved mouthfeel
JP2780876B2 (en) * 1994-12-15 1998-07-30 アンリツ株式会社 Temperature sensor system using microcrystalline semiconductor thin film
KR100294515B1 (en) * 1998-12-05 2001-07-12 양주환 Effervescent tablet for oral cleaning and preparation method thereof
WO2000035418A2 (en) * 1998-12-18 2000-06-22 Bayer Corporation Chewable drug delivery system
JP4273277B2 (en) * 1999-06-30 2009-06-03 大塚製薬株式会社 Oligosaccharide supplement composition
BR0212807A (en) * 2001-09-25 2004-10-05 Ranbaxy Lab Ltd Process for the preparation of fast dissolving dosage forms
US20060039973A1 (en) * 2004-08-19 2006-02-23 Mary Aldritt Effervescent composition including water soluble dietary fiber
US20070298078A1 (en) * 2006-06-27 2007-12-27 Harrison Michael D Water Soluble Article for Imparting Dietary Fiber to Bottled Water
EP2063861B1 (en) * 2006-09-15 2015-02-25 Echo Pharmaceuticals B.V. Dosage unit for sublingual, buccal or oral administration of water-insoluble pharmaceutically active substances
US20100298306A1 (en) * 2007-10-22 2010-11-25 Memory Pharmaceuticals Corporation (1,4-Diaza-bicyclo[3.2.2]non-6-en-4-yl)-heterocyclyl-methanone Ligands for Nicotinic Acetylcholine Receptors, Useful for the Treatment of Disease
GB0821913D0 (en) * 2008-12-02 2009-01-07 Price & Co Antibacterial compounds

Also Published As

Publication number Publication date
JP2015133949A (en) 2015-07-27

Similar Documents

Publication Publication Date Title
JP4842824B2 (en) Coenzyme Q10-containing composition
RU2509477C1 (en) New sweeteners compositions
CN102389116B (en) Effervescent tablet for alleviating physical fatigue and preparation technology thereof
US20070281009A1 (en) N-Acetylglucosamine Tablet Disintegrating In Oral Cavity And Process For Producing The Same
JP4731542B2 (en) Cellooligosaccharide-containing candy
CN106722767B (en) Sugar-free low-calorie table sweetener and preparation method thereof
US20140356394A1 (en) Composition for treatment or prevention of obesity, containing water extracts of fomitella fraxinea
JP2006320311A (en) Food containing coenzyme q10 and minerals and method for producing the same
JP5261601B2 (en) Solid composition
JP6526956B2 (en) Solid composition
CN102028191B (en) Sugar-free ginger beverage with black fungus grain
KR100998991B1 (en) Enteric-soluble granulation of Cassia obtusifolia L. seeds and the composition for improving constipation containing the same
JP5917078B2 (en) Solid composition
JP2004242508A (en) Food containing coenzyme q10 and water-soluble vitamin
JP5340528B2 (en) Lipid reducing agent in internal organs
JP2009013143A (en) Sleep-improving composition
JP5462343B2 (en) Solid composition
JP2007022982A (en) Ameliorating agent for bowel movement and food for ameliorating bowel movement
JP6682385B2 (en) Solid composition
JP6823446B2 (en) Solid composition
JP6435161B2 (en) Amino acid-containing composition
CN103877050B (en) Vitamin c soluble tablet and preparation method thereof
JP5356667B2 (en) Composition having normalizing effect on body clock
JP5659250B2 (en) Solid composition
JP6310708B2 (en) Solid composition

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20170919

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20180713

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20180828

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20181023

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20190219

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20190327

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20190411

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20190423

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20190509

R151 Written notification of patent or utility model registration

Ref document number: 6526956

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R151

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250