JPH0568213B2 - - Google Patents
Info
- Publication number
- JPH0568213B2 JPH0568213B2 JP60161768A JP16176885A JPH0568213B2 JP H0568213 B2 JPH0568213 B2 JP H0568213B2 JP 60161768 A JP60161768 A JP 60161768A JP 16176885 A JP16176885 A JP 16176885A JP H0568213 B2 JPH0568213 B2 JP H0568213B2
- Authority
- JP
- Japan
- Prior art keywords
- maltitol
- parts
- water
- producing
- tablet confectionery
- 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.)
- Expired - Lifetime
Links
- 239000000845 maltitol Substances 0.000 claims description 30
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 30
- 235000010449 maltitol Nutrition 0.000 claims description 30
- 229940035436 maltitol Drugs 0.000 claims description 30
- 235000009508 confectionery Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000003925 fat Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 239000008187 granular material Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 11
- 238000005469 granulation Methods 0.000 description 9
- 230000003179 granulation Effects 0.000 description 9
- 239000000314 lubricant Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- -1 acidulants Substances 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000002688 persistence Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- OGMQNMUHVLRDRT-UHFFFAOYSA-J disodium;3-[20-(carboxylatomethyl)-18-(dioxidomethylidene)-8-ethenyl-13-ethyl-3,7,12,17-tetramethyl-2,3-dihydroporphyrin-23-id-2-yl]propanoate;hydron;iron(2+) Chemical compound [H+].[Na+].[Na+].[Fe+2].C1=C([N-]2)C(CC)=C(C)C2=CC(C(=C2C)C=C)=NC2=CC(C(C2CCC([O-])=O)C)=NC2=C(CC([O-])=O)C2=NC1=C(C)C2=C([O-])[O-] OGMQNMUHVLRDRT-UHFFFAOYSA-J 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000008368 mint flavor Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000003084 food emulsifier Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229920000620 organic polymer Polymers 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60161768A JPS6222552A (ja) | 1985-07-24 | 1985-07-24 | マルチト−ル錠菓の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60161768A JPS6222552A (ja) | 1985-07-24 | 1985-07-24 | マルチト−ル錠菓の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6222552A JPS6222552A (ja) | 1987-01-30 |
| JPH0568213B2 true JPH0568213B2 (enrdf_load_stackoverflow) | 1993-09-28 |
Family
ID=15741529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60161768A Granted JPS6222552A (ja) | 1985-07-24 | 1985-07-24 | マルチト−ル錠菓の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6222552A (enrdf_load_stackoverflow) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006050925A (ja) * | 2004-08-10 | 2006-02-23 | Nikken Kasei Kk | 錠菓および錠剤 |
| JP6351934B2 (ja) * | 2013-06-26 | 2018-07-04 | 三菱商事フードテック株式会社 | 食品用口腔内崩壊錠剤の製造方法 |
-
1985
- 1985-07-24 JP JP60161768A patent/JPS6222552A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6222552A (ja) | 1987-01-30 |
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