JPH04617B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a highly stable jelly containing fat-soluble vitamins.

Fat-soluble vitamins such as vitamins A, D, and E are
Although it is an essential nutritional element, it is difficult to take and handle because it contains many oily substances and the dosage is small. Furthermore, these vitamins are unstable and easily decompose due to contact with air, acids, alkalis, metal ions, etc. In order to improve these points, attempts have been made to formulate formulations into various dosage forms, and by incorporating fat-soluble vitamins into jelly formulations, formulations with excellent stability and ease of administration can be obtained. known (Special Publication No. 38-6568, 46
-Refer to each bulletin number 23273).

Generally, to produce jelly, gelatin,
The method used is to dissolve polymer thickeners such as agar and pectin and sugars in water, concentrate, adjust the pH, and then cool and solidify. in this case,
The sugars mainly used are white sugar, glucose, or starch syrup, and pectin jelly, which uses pectin as a thickener, is called sugar-acid jelly.
Jelly is formed by the balance of pectin, sucrose, and acid, and sucrose plays an important role in making jelly, and it is often difficult to make jelly even if other sugars are added. However, in recent years, preferences for sweetness have generally changed, and in view of the caloric value of white sugar, there has been a demand for the development of jelly preparations using a type of sugar with a lower caloric value and sweetness than white sugar.

As a result of conducting research from these viewpoints, the present inventors found that when maltose (maltose) is used as the sugar component of pectin jelly, a jelly similar to that using white sugar can be obtained. However, maltose-containing pectin jelly has a drawback in that when the maltose content is increased, maltose crystals are precipitated in the jelly, resulting in a whitish appearance. As a result of further research,
It has been found that crystal precipitation of maltose can be prevented by using maltitol in combination.

The present invention is based on this knowledge, and is made by adding fat-soluble vitamins and organic acids to a jelly base containing pectin, maltose, and maltitol.
4.0 emulsion was prepared, this emulsion was molded and dried,
This is a method for producing a vitamin-containing jelly, which is characterized by sugar-coating with mannitol if necessary.

The fat-soluble vitamins used in the present invention include:
Cod liver oil, vitamin A oil, vitamin A acetate,
Vitamin A palmitate, vitamin _D2 ,
Examples include vitamin D ₃ , vitamin E, vitamin E acetate, vitamin E calcium succinate, and mixtures of two or more of these. These preferably meet the standards of the Japanese Pharmacopoeia.

The pectin contained in the jelly base is a type of high methoxyl pectin with a degree of esterification of 7 to 12%, and is called slow set pectin. Low methoxyl pectin and high methoxyl pectin in rabid set pectin are not preferred. The pectin is preferably of a quality that meets USP standards.

Maltose is less sweet than white sugar, and its sweetness is mellow. Furthermore, maltitol is a sugar known as the main component of reduced maltose starch syrup, and has a lower caloric value than white sugar. It is preferable that maltose conforms to the standards of the Japanese Pharmacopoeia, but maltose for sugar food production may also be used. As maltitol,
Although crystalline products may be used, it is economically advantageous to use reduced malt starch syrup. Reduced maltose starch syrup is preferably a product with a maltitol concentration of 70 to 80%, and when the maltitol concentration is higher than this, it is preferable to use it after diluting it with water.

When producing the jelly of the present invention, first add pectin, maltose, and maltitol to a concentration of 70 to 90%.
Prepare the jelly base by dissolving in water at °C.

Pectin can be easily dissolved by adding 10 to 30 times the amount of maltose when dissolving pectin. The amount of maltose is 1 part pectin
parts, preferably 30 to 90 parts. The blending amount of maltitol is preferably 10 to 30 parts as reduced maltose starch syrup per 1 part of pectin. Further, the blending ratio of reduced maltose starch syrup to maltose is preferably 0.2 to 0.75 to 1 part maltose. For the jelly base,
Agar, glycerin, etc. may be added to improve the strength and moisturizing properties of the jelly.

Next, fat-soluble vitamins and organic acids are added to the jelly base to prepare an emulsion with a pH of 2.9 to 4.0.

Fat-soluble vitamins may be used as they are or dissolved in edible oil. 70-90% jelly base
When the temperature is maintained at 0.degree. C. and the fat-soluble vitamins are added and stirred well, an emulsion in which the vitamins are evenly dispersed in particles with a particle size of 2 to 15 .mu.m is obtained.

Examples of organic acids used include citric acid, tartaric acid, acetic acid, and ascorbic acid. It is preferable to use a buffer containing these organic acids and their sodium or potassium salts.

Although fat-soluble vitamins and organic acids can be added in any order, it is preferable to disperse and emulsify the fat-soluble vitamins and then add the organic acids to adjust the pH. Dyes such as carotene, fragrances, etc. may be added to this emulsion.

Next, a predetermined amount of the emulsion is placed in a mold, molded, and dried to obtain a jelly. Drying is preferably carried out at a temperature of 35-65°C for 10-72 hours.

When the jelly thus obtained is coated with sugar, it is preferable to use a paste containing maltose, reduced maltose starch syrup and gum arabic, and crystalline mannitol. Forming a sugar coating layer with lactose, galactose, fructose, maltose, sorbitol, xylitol, etc. has some disadvantages in terms of hygroscopicity, appearance, storage stability, taste, etc. Mannitol preferably has crystals of about 20 to 48 mesh. Commercial products of mannitol are in the form of fine crystals of less than 80 mesh, so after recrystallizing them from water,
It is preferable to use it by crushing it into a mesh.

The vitamin-containing jelly preparation of the present invention has special properties as a jelly, and is easy for children, the elderly, and women to take, and is superior to jelly preparations using white sugar in terms of physical properties and texture. It has a mild sweet taste and low caloric value, making it extremely advantageous for medical and nutritional purposes. Furthermore, this jelly has excellent solubility, and the main ingredient, vitamins, is extremely stable.

Test Example 1 Pectin was used in combination with various sugars to investigate the formation of pectin into jelly. Add 25 g of sugar to 1 g of pectin and mix well, then add 20 ml of water and heat to 80°C with stirring in a water bath to dissolve. Sugar 30 in this solution
g was added, heated and stirred to dissolve, and citric acid buffer with pH 2.8 was added to adjust the pH to 3.0 to 3.3. Water was added to make a total volume of 80 g. This solution was placed in a beaker and heated at 5℃. The jelly formation was compared after being left at room temperature overnight. As a result, jelly formation was observed with white sugar, glucose, mannose, maltose, fructose, sorbitol, and xylose. The hardness of the jelly differed significantly depending on the type of sugar.
The jelly with the most similar feel to the jelly containing white sugar was the jelly containing maltose. Also lactose, dextrin, galactose, mannitol, rhamnose,
Raffinose and sorbose did not form a jelly.

Test Example 2 Add 100 g of maltose to 3.75 g of pectin and mix well, then add 62.25 g of water and stir for 10 minutes while heating in a water bath to dissolve. Add 175 g of maltose and 100 g of reduced maltose starch syrup to this solution, mix well, adjust the pH to 3.2 with citric acid buffer, pour into jelly cups, and leave at room temperature for 3 hours and then at 5°C for 17 hours. In the jelly thus obtained, no maltose crystal precipitation was observed, and the jelly had a satisfactory texture. Also, as a result of measurement using a card meter, the jelly strength was 480 g/cm ² and the jelly hardness was 9.58×10 ⁴ dyne/cm ²
It was hot. On the other hand, in the case of delhi prepared using the same amount of white sugar and starch syrup, the jelly strength was 490 g/cm ² and the jelly hardness was 1.23×10 ⁵ dyne/cm ² , which were almost the same.

Example 1 Put 700ml of water into a stirring emulsification pot equipped with a heating device,
Add a mixture of 50g of pectin (Slowset, 150 jelly grade) and 1000g of maltose to this.
Stir and dissolve while heating to 90°C. Next, 700 g of maltose and reduced maltose starch syrup (water content 25
%) and stir to dissolve while maintaining the temperature at 90°C. Add 3.75 g of vitamin AD mixed oil (soybean oil solution containing 1 million international units of vitamin A palmitate ester and 100,000 international units of vitamin D ₂ in 1 g) to this jelly base to disperse and emulsify vitamins A and D ₂ . After that, β-carotene paste 0.75
g and 15.5 g of lemon oil and mix. Next, add 30 ml of citric acid buffer (containing 8.5 g of citric acid and 2.6 g of sodium citrate) to adjust the pH to 3.2. Pour 0.8g of this solution into a starch mold,
After leaving it at room temperature overnight, it is left in a drying room at 40°C for another night to obtain jelly. This jelly is taken out of the starch mold and the starch on the surface is removed to form a product. The product thus obtained has a pale yellow lemon scent, is not strong in sweetness, and has a good mouthfeel. This product contains 1000 international units of vitamin A and ₂ 100 international units of vitamin D in one tablet. This product is 40
℃, 120 in accelerated decomposition test under conditions of relative temperature 75%
There is almost no decomposition of vitamins even after a day has passed,
It also has excellent stability. Furthermore, when the disintegration time is measured using the Japanese Pharmacopoeia's disintegration test method, it disintegrates in 10 to 15 minutes.

Example 2 700 ml of water in a stocking pot with an internal volume of 5 equipped with a heating device
ml, add 50g of pectin and 750g of maltose.
Add 1000 g of maltose, 500 g of reduced maltose starch syrup, 250 g of agar aqueous solution (containing 16 g of agar) and 60 g of glycerin, and stir at 80°C. dissolve. Add 150g of vitamin E acetate and 20g of fruit mix flavor to this jelly base,
After stirring vigorously to disperse and emulsify the vitamin E acetate, add 30 ml of citric acid buffer (citric acid
(containing 8.5 g and 2.6 g of sodium citrate) and adjust the pH to 3.2. Pour 0.6 g of this solution into a starch mold to form a convex lens shape, and dry at 50°C for 48 hours. After drying, remove the jelly from the starch mold and add a sugar coating solution consisting of 15 parts of maltose, 30 parts of reduced maltose starch syrup, 20 parts of gum arabic powder, and 35 parts of water.
Sugar coating is applied using 20 to 48 mesh mannitol crystals and dried at 50°C for 5 hours. The product thus obtained is a sugar-coated jelly that has a transparent feel and a fruity aroma, and has a mellow texture. This product contains 2 vitamin E acetate esters in 1 tablet.
mg, and its stability is also good. In addition, the disintegration properties of this product fully met the Japanese Pharmacopoeia standards for sugar-coated tablets.

Example 3 850 ml of water in a stocking pot with an internal volume of 5 equipped with a heating device
ml, add 60g of pectin and 1000g of maltose.
Add the mixture of g, warm to 80°C and dissolve with vigorous stirring. Furthermore, 1100 g of maltose and 600 g of reduced maltose starch syrup are added, stirred while keeping the temperature at 80°C, and 300 g of agar aqueous solution (containing 20 g of agar) and 70 g of glycerin are added and dissolved. This jelly base contains vitamin AD mixed oil (1g contains vitamin A)
3 g of soybean oil solution containing 1 million international units of palmitate ester and 100,000 international units of vitamin _D2 )
After adding 150 g of Viamine E acetate and stirring to disperse and emulsify the vitamins, 2 g of β-carotene paste and 25 g of orange oil were added and mixed. Next, 40 ml of citric acid buffer (citric acid
(containing 12 g and 3.5 g of sodium citrate) to adjust the pH to 3.2, pour 0.7 g of this solution into a starch mold, form it into a convex lens shape, and dry at 50°C for 48 hours. After drying, remove the jelly from the starch mold,
Sugar coating was applied in the same manner as in Example 2, and the product was dried at 50°C for 3 hours. The resulting product is an orange-yellow jelly with an orange aroma, not a strong sweetness, and a refreshing texture. This product contained 500 international units of vitamin A, ₅₀ international units of vitamin D, and 25 mg of vitamin E acetate in one tablet, and had good stability and disintegration properties as well as the products of Examples 1 and 2.

Claims (1)

[Claims] 1 Add fat-soluble vitamins and organic acids to a jelly base containing pectin, maltose, and maltitol to prepare an emulsion with a pH of 2.9 to 4.0, shape and dry this emulsion, and add mannitol as necessary. A method for producing a vitamin-containing jelly characterized by sugar-coating.