JPH0568213B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing maltitol tablet confectionery, and more specifically, maltitol tablet confectionery that has a smooth texture, low calorie, low cariogenicity, low quality sweetness, The present invention relates to a method for producing a maltitol tablet confectionery with good flavor and good persistence in the mouth.

[Conventional technology]

Recently, powdered maltitol, which is non-hygroscopic and non-deliquescent, has become available on the market, and there has been interest in producing molded confectionery that takes advantage of maltitol's low calorie, low cariogenicity, and high-quality sweetness. Tablets formed by molding toll under low pressure with water and an aqueous solution of maltitol, and high pressure molding in the presence of a lubricant are known (Japanese Patent Application Laid-Open No. 134498/1983). A common method is to make granules by granulating powdered sugar using a solution of a water-soluble organic polymer compound such as gelatin or gum arabic, or water as a binder, and then adding a lubricant and compressing into tablets. It is known as the basic manufacturing method.

[Problem that the invention seeks to solve]

However, low-pressure molded products of maltitol powder have physical properties similar to sugar cubes, making them unsuitable for tablet confectionery in terms of texture.On the other hand, products made by omitting the granulation process and directly compressing raw material powder into tablets are suitable for blending. The solid lubricant has the disadvantage of imparting a rough texture when placed in the mouth.

In the conventional manufacturing method for tablet confectionery, which involves a granulation process, it is extremely difficult to granulate powdered maltitol into granules suitable for tabletting, and it hardens easily, making it difficult to control granulation in general operations. It was hot.

Because of this situation, maltitol tablets can only be made by mixing coarse maltitol particles (approximately 20 mesh) with flavoring materials and lubricants, and then compressing the mixture into tablets. However, such tablet confections have a rough texture, cannot contain enough flavoring ingredients in the required amount, and have a irritating flavor and expression.

Therefore, an object of the present invention is to provide a method for producing granules containing maltitol as a main ingredient and suitable for tableting into tablet confectionery, and to provide a method for producing granules which are suitable for tableting into tablet confectionery, and which can be compressed into tablets with a smooth texture and a mellow flavor in the mouth. To provide a method for producing a tablet confectionery that is large and has excellent persistence in the mouth.

[Means for solving problems]

In order to achieve the above objectives, the inventors of the present invention have conducted numerous trial production studies and found that, firstly, an emulsion of fats and oils is used, and secondly, other auxiliary raw materials are added as a homogeneous emulsified solution. Thirdly, in order to make the granulation process smooth, the raw material is heated and granulated with a paste obtained by heating and kneading with the addition of an alcohol aqueous solution.With this condition, it can be granulated under industrial operation without the use of lubricants. They discovered that maltitol tablets can be made into tablets, and succeeded in obtaining excellent maltitol tablets that have an extremely smooth texture, a mellow flavor development, and a high persistence in the mouth.

That is, the method for producing maltitol tablet confectionery of the present invention includes oils and fats, emulsifiers, solid raw materials (colorants, acidulants, powders of various extracts such as herbal extracts, powdered flavors, etc.), and liquid raw materials (flavors, fruit juice, etc.). The method is characterized in that a homogeneous emulsified solution is prepared with water, the homogeneous emulsified solution and powdered maltitol are kneaded under heating to form a paste, and then this paste is granulated, dried, and tableted. Incidentally, since the paste easily solidifies, it is preferable to add an alcohol aqueous solution for the purpose of preventing solidification and dispersing the emulsion.

The fats and oils used in the present invention have a melting point of 30 to 80.
The temperature is preferably around 30°C to 40°C, and the amount added is around 0.5 to 5.0%, preferably 1.5 to 3.0%, based on the amount of maltitol. As the emulsifier, one or more types of food emulsifiers are used, and sugar esters and monogris are preferably used. The amount of water used for emulsification is selected to be about 0.5 to 5 times, preferably about 1 to 2 times, the amount of oil and fat. The total amount of water to be added is selected to be about 10%, preferably 3 to 6%, of the total amount.

To prepare a homogeneous emulsified solution of auxiliary raw materials, fats and oils are heated above their melting point, and an emulsifier and a solid, oil-soluble raw material (for example, a fragrance) are mixed and dissolved. The water to be used is heated, and water-soluble solid raw materials (colorants, acidulants, pastes), fruit juice, etc. are added and mixed and dissolved. The above oil and fat are mixed with water and made into an emulsion using an emulsifying machine.

To knead and granulate the above emulsion and powdered maltitol, put the powdered maltitol in a kneader,
Heat the jacket to around 60-80℃, add emulsifying solution and knead it into a paste. When kneading with only water, it becomes hard when cooled and granulation becomes difficult, so adding an alcohol aqueous solution makes granulation easier. The alcohol used is 1 to 6% based on maltitol, and the water is 1 to 3%, preferably alcohol 4.
It is a mixture of about 2% water and about 2% water. A coloring agent and the like may be dissolved in this alcohol aqueous solution and added.

When maltitol is cooled after kneading, it becomes very hard and difficult to granulate, so granulation is carried out by extrusion granulation while heating.

Granulated products need to be dried for a long time at a temperature of 60 to 80°C, which is higher than normal drying. It is preferably dried by spreading it out on a shelf at 70°C for about 4 hours to bring the moisture content to within 2%, preferably about 0.5 to 1.0%.

In the case of the present invention, the dry granules can be compressed in an industrial manner without the use of lubricants, thus providing a non-gritty texture due to lubricants. Tableting conditions can be carried out in accordance with general tablet confectionery manufacturing.

〔Effect of the invention〕

According to the present invention, it is possible to provide a tablet confectionery that takes advantage of maltitol's low calorie property, low cariogenicity, and high quality sweetness, and it can be manufactured smoothly by industrial operations without using a lubricant during tablet compression. It is possible to solve the difficulty of granulation due to maltitol when producing raw material granules, and to obtain a tablet confectionery that is smooth to the touch, has a mellow flavor development, and lasts well in the mouth.

Example 1 Manufacture of mint tablets A Powdered maltitol (50 mesh) 100 parts B Extremely hardened soybean oil (melting point around 70°C) 2 parts Sugar ester 0.2 parts C Sodium iron chlorophyllin 0.03 parts Water 2 parts D Mint flavor 0.2 Part E 6 parts water Dissolve B and C by heating. Add D to this and emulsify it using an emulsifier. Pour A into a kneader and heat to 70-100℃.
The above emulsion is added and kneaded under heating.
Next, add E to make the whole into a paste. This paste is made into granules under heating using an extrusion granulator,
Spread the granules on a shelf and dry at 60°C for 4 hours, with a moisture content of 0.6
% dry product was obtained. Dry granules are made into a tablet with a diameter of 16 mm.
mm, each tablet weighing 1.5 g. There were no deposits on the punches and dies of the tableting machine, and continuous tableting was possible.

Example 2 Manufacture of plum tablet confectionery A Powdered maltitol (50 mesh) 100 parts B Schiotoning (melting point around 35°C) 2 parts Sugar ester 0.2 parts C Plum extract (Bx50) 1 part Citric acid 3 parts Red natural pigment 0.2 Part Water 2 parts D Plum flavor 0.2 parts E Water 2 parts Ethanol 4 parts Raw materials A, B, C, D, E according to the method of Example 1
was processed to obtain plum tablet confectionery.

Example 3 Manufacture of lemon tablets A Powdered maltitol (50 mesh) 100 parts B Hardened coconut oil (melting point around 33°C) 2 parts Sugar ester 0.2 parts C Yellow natural pigment 0.1 part Water 2 parts Citric acid 1 part D Lemon Flavor 0.2 parts E Water 2 parts Ethanol 4 parts Raw materials A, B, C, D, E according to the method of Example 1
However, Lemon Flavor D was added and mixed with the granules before tabletting to obtain lemon tablet confectionery.

Comparative Example 1 As a comparative example corresponding to Example 1, a tablet confectionery was manufactured by a direct tableting method according to the following formulation.

Powdered maltitol (20 mesh) 100 parts Sodium iron chlorophyllin 0.03 parts Mint flavor 0.2 parts Lubricants 2 parts Talc 0.3 parts Comparing the tablets obtained in Example 1 and Comparative Example 1, the texture was smoother. The evaluation by 10 people and the panel pointed out that Example 1 was superior with differences that anyone could distinguish and recognize very clearly. Furthermore, 9 out of 10 people evaluated the flavor of the tablet confectionery of the example as being mellower and superior.

Claims (1)

[Claims] 1. A homogeneous emulsified solution is prepared from fats and oils, emulsifiers, solid auxiliary raw materials, liquid auxiliary raw materials, and water, and powdered maltitol, which is the main raw material, is added to this and heated and kneaded to obtain a kneaded product. A method for producing maltitol tablets, which comprises granulating, drying, and tabletting. 2. The method for producing maltitol tablet confectionery according to claim 1, wherein an alcohol aqueous solution is added during kneading. 3. The method for producing a maltitol tablet confectionery according to claim 1 or 2, wherein a heat-labile flavoring agent is added before tabletting.