JP7068872B2 - Dried lactulose, edible compositions, their manufacturing methods - Google Patents

Description

The present invention relates to a method for producing a dried lactulose, a dried lactulose, an edible composition containing a dried lactulose, and a method for producing an edible composition.

Lactulose is a disaccharide consisting of one molecule each of D-galactose and D-fructose. Lactulose exerts an effect of increasing bifidobacteria in the body and is useful as a material for health foods, for example. Lactulose powder can also be used as a raw material for tablets.
Powders used in foods and chemicals are preferably difficult to absorb moisture (low hygroscopicity), but oligosaccharide powders generally have a property of easily absorbing moisture. When the powder absorbs moisture and solidifies, the fluidity decreases and it becomes difficult to handle.

To solve this problem, in Patent Document 1, fructooligosaccharide, galactooligosaccharide or lactose-frucosaccharide oligosaccharide and acacia dietary fiber, which is a water-soluble dietary fiber, are dissolved in a solvent, and the obtained solution is spray-dried, vacuum-dried or A method of lyophilizing to produce a powdery, low-moisture-absorbing oligosaccharide preparation has been proposed.

International Publication No. 2016/052721

Since lactulose has high solubility in water, it is difficult to obtain a stable powder, and it is usually used in the form of a syrup. There is also a method of crystallizing lactulose into powder, but the process is complicated.
According to the findings of the present inventors, when lactulose and water-soluble dietary fiber are dissolved in water in an attempt to produce a dried lactulose having a low hygroscopicity, as described in Patent Document 1, it becomes sticky after the drying step. May be candy-like.
An object of the present invention is to provide a dried lactulose which is less likely to be consolidated due to moisture absorption, a method for producing the same, and an edible composition containing the dried lactulose, and a method for producing the same.

[1] A method for producing a dried lactulose product, which comprises a step of drying a raw material composition containing lactulose, insoluble dietary fiber, and water.
[2] The production method according to [1], wherein the content of the insoluble dietary fiber is 0.5 to 105 parts by mass with respect to 100 parts by mass of the lactulose.
[3] The method for producing [1] or [2], wherein the content of the lactulose is 1 to 99% by mass with respect to the solid content of the raw material composition.
[4] The method for producing any one of [1] to [3], wherein the insoluble dietary fiber is one or more selected from the group consisting of cellulose, hemicellulose, lignin, chitin and chitosan.
[5] The method for producing any of [1] to [4], wherein the raw material composition contains an insoluble dietary fiber-containing material containing 1% by mass or more of the insoluble dietary fiber.
[6] The production method according to [5], wherein the insoluble dietary fiber-containing material is one or more selected from the group consisting of swallow, flour, bran flour, okara flour and powdered pulp.
[7] The production method according to any one of [1] to [6], wherein the water content at 25 ° C. immediately after the completion of the drying is 15% by mass or less.

[8] A dried lactulose containing lactulose and insoluble dietary fiber.
[9] The dried lactulose according to [8], wherein the content of the insoluble dietary fiber is 0.5 to 105 parts by mass with respect to 100 parts by mass of the lactulose.
[10] The dried lactulose according to [8] or [9], wherein the content of the dried lactulose is 1 to 99% by mass with respect to the solid content of the dried lactulose.
[11] The dried lactulose according to any one of [8] to [10], wherein the insoluble dietary fiber is one or more selected from the group consisting of cellulose, hemicellulose, lignin, chitin and chitosan.
[12] The dried lactulose according to any one of [8] to [11], wherein the dried lactulose contains an insoluble dietary fiber-containing material containing 1% by mass or more of the insoluble dietary fiber.
[13] The dried lactulose according to [12], wherein the insoluble dietary fiber-containing material is one or more selected from the group consisting of swallow, flour, bran flour, okara flour and powdered pulp.
[14] An edible composition containing the dried lactulose according to any one of the above [8] to [13].
[15] The edible composition of [14], which is a cereal composition.
[16] A method for producing an edible composition, comprising a step of mixing the dried lactulose and other edible materials other than the dried lactulose according to any one of the above [8] to [13].
[17] The production method of [16], wherein the edible composition is a serial composition.

According to the present invention, it is possible to produce a dried lactulose which is less likely to solidify due to moisture absorption.
The dried lactulose of the present invention is suitable as a material for an edible composition.

In the present invention, the following measurement method is used.
[Moisture content / solid content]
Moisture content is measured by the dry weight loss method.
The solid content is calculated by the formula "100% -moisture content = solid content".
The water content and the solid content can be measured by, for example, a water solid content meter "SMART System 5 (product name)" manufactured by CEM.

The method for producing a dried lactulose of the present invention includes a step of drying a raw material composition containing lactulose, insoluble dietary fiber, and water (hereinafter, also referred to as a drying step).
Lactulose may be used in the form of an aqueous solution, or lactulose powder may be used.
The lactose aqueous solution may be a lactose syrup produced by isomerizing lactose and, if necessary, decolorizing and purifying it.
Commercially available lactulose syrup or commercially available lactulose powder can be used in preparing the raw material composition.

Generally, dietary fiber is roughly classified into water-soluble dietary fiber and insoluble dietary fiber. Insoluble dietary fiber is used in the present invention. As the insoluble dietary fiber, one or more selected from the group consisting of cellulose, hemicellulose, lignin, chitin and chitosan is preferable.
When preparing the raw material composition, an insoluble dietary fiber-containing material containing 1% by mass or more of insoluble dietary fiber can be used. The insoluble dietary fiber contained in the insoluble dietary fiber-containing material may be one kind or two or more kinds.
As the insoluble dietary fiber-containing material, one or more selected from the group consisting of swallow, flour, bran flour, okara flour and powdered pulp is preferable.
As the powdered pulp, cellulose powder, which is a powder of purified cellulose, is preferable.
The shape of the insoluble dietary fiber-containing material may be any shape that can be mixed with lactulose. For example, powdery, granular, scaly, and short fibrous can be exemplified.
The upper limit of the size of the insoluble dietary fiber-containing material is preferably such that 95% by mass or more of 100 g of the insoluble dietary fiber-containing material passes through a sieve having an opening of 30 mm. When two or more kinds of insoluble dietary fiber-containing materials are used, the size of each is preferably within the above range.

In the process of preparing the raw material composition, lactulose, insoluble dietary fiber, and water, if necessary, are mixed.
When an aqueous lactulose solution is used, the water contained in the raw material composition may be only water derived from the aqueous lactulose solution, or water may be further added. When using lactulose powder, it is preferable to add water when preparing the raw material composition.
The raw material composition is preferably, for example, a mixture of an insoluble dietary fiber-containing material and a lactulose aqueous solution, a mixture of an insoluble dietary fiber-containing material and a lactulose aqueous solution and water, or a mixture of an insoluble dietary fiber-containing material and lactulose powder and water.
The raw material composition may contain other components that do not fall under either lactulose or insoluble dietary fiber, as long as the effects of the present invention are not impaired.
Other components may include, for example, components derived from raw materials (aqueous lactulose solution, lactulose powder or insoluble dietary fiber-containing material). Examples include lactose, carbohydrates, fats, vitamins and minerals. Further, as other components, liquid materials such as liquid fats and oils and liquid sugars may be contained. As the liquid fat, various vegetable fats and oils (white sesame oil, grape seed oil, sunflower oil, rice oil, etc.) and animal fats and oils can be used without particular limitation. Examples of liquid sugars include molasses, maple syrup, and honey.

In the drying step, the raw material composition is dried to obtain a lactulose dried product.
Examples of the drying method include firing, hot air drying, freeze drying, and spray drying. These may be combined. When the heating step is included, heating may be performed a plurality of times. If necessary, it may be pulverized during or after the drying process.
Immediately after the completion of the drying step, the water content of the dried lactulose at 25 ° C. is preferably 15% by mass or less, more preferably 10% by mass or less, still more preferably 5% by mass or less.
stomach. When the water content immediately after the completion of the drying step is not more than the upper limit of the above range, the solidification inhibitory property is excellent.

It is preferable to adjust the solid content (moisture content) of the raw material composition so that the properties are suitable for the drying method. In terms of energy efficiency during drying, it is preferable that the raw material composition has a low water content.
The content of the solid content in the raw material composition is preferably, for example, 30 to 95% by mass, more preferably 50 to 95% by mass when dried by a baking method.
When drying by the hot air drying method, for example, 50 to 95% by mass is preferable, and 70 to 95% by mass is more preferable.
When dried by the freeze-drying method, for example, 50 to 95% by mass is preferable, and 70 to 95% by mass is more preferable, although it depends on the glass transition temperature of the raw material composition.
When dried by the spray drying method, for example, 1 to 30% by mass is preferable, and 5 to 30% by mass is more preferable, although it depends on the viscosity of the raw material composition.

In the present invention, the absolute amount of solid content is the same between the raw material composition before drying and the dried product after drying.
In the raw material composition and the dried product, the content of the insoluble dietary fiber with respect to 100 parts by mass of lactulose is preferably 0.5 parts by mass or more, and more preferably 1 part by mass or more. When the content of the insoluble dietary fiber is at least the lower limit of the above range, it is excellent in low hygroscopicity and excellent in suppressing solidification. The upper limit is not particularly limited, but is preferably 105 parts by mass or less, for example.
In the raw material composition and the dried product, the content of lactulose with respect to the solid content is preferably 1 to 99% by mass, more preferably 10 to 70% by mass.
In particular, when lactulose powder is used as lactulose, the hygroscopicity of the dried lactulose is further improved, and when an aqueous lactulose solution is used, it is advantageous in terms of raw material cost.
When the lactulose powder is used, the content of lactulose with respect to the solid content is preferably 1 to 99% by mass, more preferably 5 to 90% by mass, still more preferably 10 to 70% by mass.
When an aqueous lactulose solution is used, the content of lactulose with respect to the solid content is preferably 1 to 70% by mass, more preferably 5 to 70% by mass, still more preferably 10 to 70% by mass.
The content of lactulose in the dried lactulose can be measured by, for example, an analysis system using HPLC, and the content of insoluble dietary fiber can be measured, for example, by the Proski method (Standard Tables of Food Composition in Japan 2015 (7th revision)). It can be measured by the analysis manual).

The dried lactulose of the present invention contains lactulose and insoluble dietary fiber.
The shape and size of the dried lactulose are not particularly limited. The shape may be powdery or lumpy.
The agglomerated lactulose dried product is obtained by drying the raw material composition. Alternatively, it is obtained by grinding during or after the drying process. The size of the lump can be adjusted according to the crushing conditions.
The powdered lactulose dried product is obtained by pulverizing the lumpy lactulose dried product. The particle size of the powder can be adjusted according to the pulverization conditions. Alternatively, it can be obtained by drying the raw material composition into a powder by a spray drying method or the like. The particle size of the powder can be adjusted by the drying method and drying conditions.
In the present specification, a lactulose dried product having a size in which 95% by mass (95 g) or more of 100 g passes through a sieve having an opening of 1 mm is referred to as a powdered lactulose dried product, and a larger product is referred to as a lumpy lactulose. It is called a dried product.
The upper limit of the size of the lumpy lactulose dried product is not particularly limited, but for example, the longest diameter is preferably 30 mm or less, and more preferably 10 mm or less.

The water content of the dried lactulose is preferably 15% by mass or less, more preferably 10% by mass or less, and even more preferably 5% by mass or less. When the water content of the dried lactulose is not more than the upper limit of the above range, the consolidation inhibitory property is excellent.
The dried lactulose of the present invention can also be produced by a method of mixing solid lactulose and solid insoluble dietary fiber without adding water and drying them if necessary. A dried lactulose obtained by drying the raw material composition is preferable because it is more excellent in suppressing the consolidation of the dried lactulose.

The dried lactulose of the present invention is suitable as a material for an edible composition. Since the dried lactulose of the present invention is difficult to absorb moisture and has excellent solidification inhibitory properties, it is excellent in handleability in the manufacturing process of the edible composition.
The edible composition may be solid, liquid or gelled. In particular, a solid is more preferable because it is excellent in suppressing the hygroscopicity of the edible composition by using the dried lactulose of the present invention.
The edible composition can include other edible materials other than the dried lactulose.
The edible composition can be produced through a step of mixing the dried lactulose and other edible materials. Other edible materials may be solid, liquid or gelled.
Examples of the edible composition include foods, feeds and chemicals containing dried lactulose.
Foods containing dried lacturose include foods obtained by mixing lumpy or powdered lacturose dried products with other edible materials (i), lumpy or powdered lacturose dried products and other edible materials. Examples thereof include foods (ii) obtained by mixing the above and further undergoing a processing step (one or more of a heating step, a cooling step, a molding step, etc.).
Examples of food (i) include serial compositions (granola, flakes, etc.), premixes (hot cake mix, etc.), sprinkles, tea-pickled seaweed, powdered dressings, powdered soups, powdered seasonings, instant noodle foods, and spices. Can be mentioned.
Examples of foods (ii) include baked confectionery (cookies, biscuits, etc.), Japanese dried confectionery (rice cake, hail, etc.), snack confectionery (potato chips, corn snacks, etc.), bean confectionery, health and nutritional supplements (tablets, capsules, etc.). ), Candy, gum, instant noodle foods, beverages, yogurt, cheese.
Further, the chemicals are preferably chemicals obtained by mixing powdered dried lactulose and other edible materials (medicinal ingredients, excipients, etc.), and chemicals obtained by further molding.

For example, a dried lactulose containing oat and lactulose can be suitably used as a part or all of the granules constituting the serial composition.
Examples of other edible materials contained in the cereal composition include nuts, dried fruits, puffs (kneaded products mainly made of cereals, or grains obtained by heating and swelling cereals), and chocolate.
A cereal composition can be obtained by mixing the dried lactulose with other edible materials.
Alternatively, the dried lactulose may be coated with chocolate.
The cereal composition in the present invention means a cereal such as corn, rice, wheat, barley, etc. that has been cooked and then dried (also referred to as dry cereal). Specific examples include flakes made by kneading and baking flour such as wheat and corn, and granola made by baking grains such as wheat and brown rice.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
<Raw materials>
[Lactulose]
Lactulose syrup: manufactured by Morinaga Milk Industry Co., Ltd., composition is 50% by mass of lactulose, 31% by mass of water, and 19% by mass of other carbohydrates.

[Material containing insoluble dietary fiber]
(1) Swallow: Made by Nippon Food Manufacturing Co., Ltd., product name "Premium Pure Oatmeal", content of insoluble dietary fiber 6.2% by mass, water content 10.0% by mass, and cellulose is contained as insoluble dietary fiber.
(2) Weak flour: Manufactured by Nisshin Flour Milling Co., Ltd., product name "Super Violet", content of insoluble dietary fiber 1.3% by mass, water content 14.0% by mass, and cellulose is contained as insoluble dietary fiber.
(3) Bran flour: Manufactured by Nisshin Flour Milling Co., Ltd., product name "Bran Ace Granular P", content of insoluble dietary fiber 36% by mass, water content 2.9% by mass, and cellulose is contained as insoluble dietary fiber.
(4) Okara flour: The content of insoluble dietary fiber is 42% by mass, the water content is 5% by mass, and cellulose is contained as insoluble dietary fiber.
(5) Cellulose powder: manufactured by Nippon Paper Industries, Ltd., product name "NP fiber (W-10MG2)", cellulose content of 93% by mass or more, moisture of 7% by mass or less.
(6) Cellulose powder: Made by Nippon Paper Industries, Ltd., product name "KC Flock (W-100Y)", cellulose content 93% by mass or more, moisture 7% by mass or less.
(7) Cellulose powder: Made by Nippon Paper Industries, Ltd., product name "KC Flock (W-50)", cellulose content 93% by mass or more, moisture 7% by mass or less.
The above (1) is in the form of scales having a size of passing through a sieve having an opening of 10 mm, and (2) to (7) are in the form of powder having an average particle size of about 20 to 500 μm.

[Material containing water-soluble dietary fiber (comparative example)]
(A) Indigestible dextrin: manufactured by Matsutani Chemical Co., Ltd., product name "Fibersol (II) dextrin", water-soluble dietary fiber content 85-95% by mass, water content 5% by mass or less.
(B) Acacia dietary fiber: Arabiccoal (product name), manufactured by Sanei Yakuhin Trading Co., Ltd., content of water-soluble dietary fiber is 85.5% by mass, and water content is 10% by mass or less.
(C) Acacia dietary fiber: Inagel gum arabic gum A granule (product name), manufactured by Ina Food Industry Co., Ltd., content of water-soluble dietary fiber is 85.6% by mass, and water content is 8.5% by mass.

(Examples 1 to 12)
In the formulation shown in Table 1, a material containing insoluble dietary fiber (any of the above (1) to (7)) and lactulose syrup were mixed to prepare a paste-like raw material composition.
A method of spreading the obtained raw material composition into a thin plate having a thickness of 2 mm and baking it in an oven at 110 ° C. (manufactured by Sanko Kikai Co., Ltd., product name "New Component Oven TMC-CCC-21", the same applies hereinafter) for 90 minutes. The mixture was dried in the oven, allowed to cool to room temperature, and pulverized with a small crusher (manufactured by Iwatani Corp., product name "Miller IMF-800DG", the same applies hereinafter) to obtain a powdered lactulose dried product.
The water content at 25 ° C. immediately after the completion of the drying step (baking and allowing to cool) was 1% by mass or less in each example.
The content of insoluble dietary fiber with respect to 100 parts by mass of lactulose in the raw material composition and the dried lactulose is calculated from the charging ratio and shown in the table.
The content of lactulose (unit: mass%) with respect to the solid content in the raw material composition and the dried lactulose is calculated from the charging ratio and shown in the table.

<Evaluation method>
[Manufacturability]
The table shows the case where it becomes sticky candy-like (glass-like) when it is dried (baked) and allowed to cool to room temperature, and the case where it can be crushed without stickiness after drying (baking) as ◎.
[Consolidation inhibitory]
Immediately after pulverization, 15 g of the dried lactulose was placed in a plastic container (capacity: 110 mL) equipped with a fitting-type lid, the lid was closed, and the mixture was allowed to stand at room temperature (23 ° C.). The presence or absence of consolidation was visually confirmed every 24 hours (1 day). If the solidification does not occur for one day or more under the above conditions, it can be determined that the solidification inhibitory property at the time of storage is good. The table below shows the results of evaluation based on the following criteria.
⊚: The number of days until consolidation occurs is 7 days or more.
◯: The number of days until consolidation occurs is 1 day or more and less than 7 days.
X: The number of days until consolidation occurred was less than one day (consolidation had already occurred after 24 hours).
[Color tone]
The color tone of the appearance of the dried lactulose immediately after pulverization was visually observed. The results are shown in the table.

[Changes in hygroscopic state over time]
Examples 2, 7 and 12 are examples in which the contents of insoluble dietary fiber with respect to 100 parts by mass of lactulose are equal to each other.
Table 2 shows the water content of Examples 2, 7 and 12 at 25 ° C. immediately after the completion of the drying step (baking and allowing to cool). The change over time in the hygroscopic state was evaluated by the following method.
15 g of the dried lactulose produced in Examples 2, 7 and 12 was placed in a cup having a capacity of 110 mL, left uncovered in an atmosphere at a temperature of 20 ° C. and a relative humidity of 60%, and after 1 hour, 2 The moisture absorption state after time was evaluated according to the following criteria. If the solidification does not occur for 2 hours or more under the above conditions, it can be determined that the solidification inhibitory property at the time of use is good.
◯: No solidification is observed and the powder is maintained.
Δ: Consolidation is seen, but it is in a consolidated state to the extent that a spoon sticks.
×: A consolidated state in which the spoon does not stick.

(Comparative Example 1)
This example is an example in which an insoluble dietary fiber-containing material is not used.
Lactulose syrup was spread into a thin plate with a thickness of 2 mm, baked in an oven at 110 ° C. for 90 minutes, and allowed to cool to room temperature, resulting in a sticky candy shape.

(Comparative Examples 2 to 4)
This example is an example in which a material containing water-soluble dietary fiber is used instead of the material containing insoluble dietary fiber.
In the formulation shown in Table 3, a material containing water-soluble dietary fiber (any of the above (a) to (c)) and lactulose syrup were mixed to prepare a raw material composition. The obtained raw material composition was spread into a thin plate having a thickness of 2 mm, baked in an oven at 110 ° C. for 90 minutes, and allowed to cool to room temperature to form a sticky candy.
The content of water-soluble dietary fiber with respect to 100 parts by mass of lactulose in the raw material composition and the dried lactulose is calculated from the charging ratio and shown in the table.
The content of lactulose (unit: mass%) with respect to the solid content in the raw material composition and the dried lactulose is calculated from the charging ratio and shown in the table.

As shown in the results of Tables 1 to 3, by drying the raw material composition containing lactulose, insoluble dietary fiber and water, a lactulose dried product which is less likely to be consolidated by moisture absorption was obtained.

(Production Example 1: Production of edible composition)
100 g of the (1) swallow and 30 g of the (2) cake flour were mixed, and 60 g of the lactulose syrup and 30 g of the liquid fat (taishaku sesame oil) were added and mixed to prepare a raw material composition.
In the raw material composition, the solid content is 85.1% by mass, the content of lactulose with respect to the solid content is 16% by mass, the content of other components with respect to the solid content is 84% by mass, and the content of insoluble dietary fiber with respect to 100 parts by mass of lactulose is 22 parts by mass. be.
The obtained raw material composition was spread into a thin plate having a thickness of 2 mm and baked in an oven at 150 ° C. for 15 minutes. It was taken out of the oven, crushed into chunks while mixing the whole while still hot, 30 g of nuts were added, mixed and baked again in the oven at 150 ° C. for 12 minutes. The drying process was carried out by taking it out of the oven, adding dried fruits while it was hot, mixing them, and allowing them to cool to room temperature. In this way, a lumpy dried lactulose, nuts, and granola, which is a mixture of dried fruits, were produced. The water content of the dried lactulose immediately after the completion of the drying step was 10% by mass or less.
The obtained granola was placed in a packaging container and sealed to produce a granola product.
The water content of the dried lactulose immediately before being stored in the packaging container and the water content of the dried lactulose in the granola product 7 days after the production date were both 10% by mass or less.

Claims (17)

A method for producing a dry lactulose (excluding those used for producing chewable effervescent tablets containing a foaming agent component) in the form of powder or lumps that are crushed products.
Lactulose, insoluble dietary fiber (excluding wheat bran, fiberform (registered trademark), which is a granular material of a fiber concentrate produced by a selective three-step enzyme fermentation method), and water. A method for producing a dried lactulose, which comprises a step of drying the raw material composition containing the ingredients. The production method according to claim 1, wherein the content of the insoluble dietary fiber is 0.5 to 105 parts by mass with respect to 100 parts by mass of the lactulose. The production method according to claim 1 or 2, wherein the content of the lactulose is 1 to 99% by mass with respect to the solid content of the raw material composition. The production method according to any one of claims 1 to 3, wherein the insoluble dietary fiber is one or more selected from the group consisting of cellulose, hemicellulose, lignin, chitin and chitosan. The production method according to any one of claims 1 to 4, wherein the raw material composition contains an insoluble dietary fiber-containing material containing 1% by mass or more of the insoluble dietary fiber. The production method according to claim 5, wherein the insoluble dietary fiber-containing material is one or more selected from the group consisting of swallow, flour, bran flour, okara flour and powdered pulp. The production method according to any one of claims 1 to 6, wherein the water content at 25 ° C. immediately after the completion of drying is 15% by mass or less. A powdered or crushed lump, dried lactulose (excluding those used in the production of chewable effervescent tablets containing a foaming agent component).
Dried lactulose containing lactulose and insoluble dietary fiber (excluding fiberform®, which is a granular fiber concentrate produced from wheat bran by a selective three-step enzymatic fermentation method). .. The dried lactulose according to claim 8, wherein the content of the insoluble dietary fiber is 0.5 to 105 parts by mass with respect to 100 parts by mass of the lactulose. The dried lactulose according to claim 8 or 9, wherein the content of the dried lactulose is 1 to 99% by mass with respect to the solid content of the dried lactulose. The dried lactulose according to any one of claims 8 to 10, wherein the insoluble dietary fiber is one or more selected from the group consisting of cellulose, hemicellulose, lignin, chitin and chitosan. The dried lactulose according to any one of claims 8 to 11, wherein the dried lactulose contains an insoluble dietary fiber-containing material containing 1% by mass or more of the insoluble dietary fiber. The dried lactulose according to claim 12, wherein the insoluble dietary fiber-containing material is one or more selected from the group consisting of swallow, flour, bran flour, okara flour and powdered pulp. An edible composition containing the dried lactulose according to any one of claims 8 to 13 (excluding chewable effervescent tablets containing a foaming agent component) . The edible composition according to claim 14, which is a serial composition. An edible composition having a step of mixing the dried lactulose according to any one of claims 8 to 13 with other edible materials other than the dried lactulose (provided that the chewable effervescent tablet contains a foaming agent component). ) Manufacturing method. The production method according to claim 16, wherein the edible composition is a serial composition.