JPS59146563A - Formed sweetener - Google Patents

Abstract

PURPOSE:To provide a formed sweetener having remarkably increased rate of disintegration, by gelatinizing and drying starch and using the heat-treated starch as a component of the sweetener. CONSTITUTION:Starch is gelatinized at a temperature above the gelatinization- initiating temperature and below the temperature to break the outer shell structure of the starch, and the gelatinized starch is dried to obtain heat-treated starch having a grain size of preferably <= about 250mu and containing <=10wt% of the component soluble in cold water. The obtained starch is added to a formed sweetener in an amount of >=2wt%, preferably 10-20wt%.

Description

[Detailed description of the invention] The invention of Anzu is related to molded taste testers.

Among the special ingredients, there are recently developed natural flavorings, etc.
Because the sweetness is too strong, the sweetness has a unique taste, or the sweetness is too weak, it is rarely used alone, and the In order to make it easier to handle, it is often used as a sweetener preparation. From the viewpoint of handling and handling, it is desirable to use molded products such as granules, flakes, and tablets; however, such molded products are generally water-soluble and do not dissolve easily. However, it has the disadvantage that it takes a considerable amount of time to melt the product gradually and completely, just as the candy melts. Therefore, there was a limit to its use in skipping molded products. □ In the case of pharmaceuticals, □To solve the above problems, for example, the use of fibrous glycolic acid, fibrous glycolic acid, etc.
Disintegrants such as 4jM'fibrin calcium glycolate, monolithium glycolate, and low-substituted hydroxypropyl cellulose. Differences between food layers such as sweeteners and foods that are likely to be ingested in daily life (1'J)
The addition of large amounts of derivatives such as Koo-2 is not permitted under the Food Sanitation Law, and the addition of roux has a small effect, which is similar to the fact that it cannot be used for parenchymal crystals. Furthermore, natural disintegrants, inferior starch, and crystalline cellulose, which have been used for a long time, are called disintegrants, but their disintegration power is weak, and even if they are added in a fairly large amount, they will not disintegrate in the case of sweeteners. There were chances that it would never happen. In addition, in the case of shell 1), there is a disadvantage that if a large amount of ζ is added for too long, the molded product becomes brittle, so there are restrictions on the amount added, and in the case of crystalline cell l course, especially during the molding process. In contrast, when wet granulation using water is used, it has the effect of delaying disintegration. Therefore, the disintegrant and 1- were not satisfactory.

As a result of sharp-spot research on the problems described above, the present inventors found that [1] By using a limited range of heat-treated flours that are commonly eaten, the collapse of molded grains was significantly We have found that this can be promoted, and have completed the present invention.

Accordingly, an object of the present invention is to provide a rapidly disintegrating sweet 1 molded product composed of +゛+1 which is harmless from a health and hygiene perspective.

-1. The molded flavoring agent of the present invention that has achieved the above objectives contains heat-treated starch that has been dried after gelatinization and has a cold water soluble content of 10% or less, and contains 6% or more of the commercial weight of the starch in the molded product. It is characterized by

In the heat-treated starch used as a disintegrant in the present invention, the crystal structure of the flour is almost destroyed by gelatinization, resulting in a J1 quality. have. Gelatinization is an important requirement because this swelling force causes the flavoring material to collapse. - Power: Dozogari, which is generally used as a disintegrant, has a solid crystalline structure within the hard powder particles, so even if it is placed in water, it will only swell slightly, and therefore only a slight disintegrating force can be expected.

Present invention 6. The solubility of the heat-treated starch used in cold water is 10%. If there is a large amount of cold water soluble content, gelatinized starch will dissolve into the water, which not only reduces the lateral force that contributes to swelling, but also dissolves the starch on the surface of the molded product, forming a gelatinous film and causing it to penetrate into the interior. This is undesirable because it obstructs water conduction and delays the collapse of the molded product.

1 - In order to cause the forensic molded product to disintegrate, it is sufficient to add heat-treated flour to 9% or more, but 10 to 20% by weight is preferable. Power does not increase much.

Further, in a preferred embodiment of the present invention, when a heat-treated filler having a particle size of about 250 microns or more is used, the forensic molded article collapses finely. This is because if the particles of the heat-treated starch used as a disintegrant are larger than about 250 microns, the number of particles that swell in the molded article will decrease and the particles will disintegrate into coarse particles.

The present invention also provides a heat-treated flour having a cold water soluble content of 10% or more by market weight, whose gelatinization is the starting point of gelatinization (Kainuma et al., Flour):
t and 1 rule 54) It is done with -J-, and it is 5 to 5
1) The best disintegration effect can be obtained when using heat-treated flour that is heated at a temperature that does not destroy the outer membrane structure of the starch. This is thought to be because the outer shell membrane structure prevents water-soluble glue from flowing out from the pine grains, so unnecessary hydration does not occur on the surface of the molded product during reswelling. Therefore, care must be taken not to destroy the outer membrane structure during use. Gelatinized starch with a shell film can be dried by mixing it into a sweetener as an aqueous dispersion and then drying it, but it is preferable to dry it while maintaining the shell film structure, such as by spray drying. It is best to dry it using a drying method.

The heat-treated starch raw material used in the present invention can be any starch (although there are some), wheat starch, rice starch,
Corn starch, Kouliang flour, tapioca flour,
41 minutes of soya yam, 1 mo of saury starch, katakuri powder,
These include Zatoi Kohi flour. Kono Nakate Tomo I: I Tips 4
This is the most preferable because the amount of water required after heat treatment is small and the heat treatment is easy to manage.

In addition, in the present invention, the flavoring agent 1 is defined as, for example, from C to -K::/
1:1-su, di-I-lium clycyrrhizinate, tri-tristrium clycyrrhizinate, zanokaline, na-1-lium sanocalin, D-sorbin I, D-mannose, maltose, stehiozai I, sea trisaccharide, clityrrhizin, calacto -su, fruit) J, 'j, erythrin l-, dipeptide L1 miri, fu FI'7>Jij, lactose, etc. 1''-includes law school, and these include combinations of two or more types. This is also Jij Noh.

The heat-treated starch in the present invention not only promotes the disintegration of the sweetener molded product, but also promotes the disintegration of the sweetener molded product.
- Can exist as a stable dispersion in flavor solution. This is thought to be caused by the abundance of hydroxyl groups in the flour, and the heat zone II
This is another advantage of ill powder as a disintegrant for sweeteners.

In addition to sweeteners and disintegrants, the sweetener molded product of the present invention contains starches such as potato flour, wheat starch, and 1-corn starch, saccharides such as lactose and corn starch, inorganic substances such as calcium phosphate, and crystalline cellulose. Excipients, gelatin, starch paste, sucrose, gum arabic, binders such as methylcellulose, hydroxypropylcellulose, carboxymethylcellulose, blowing agents such as sodium carbonate, talc, higher fatty acids, higher fatty acid magnesium salts, L-valine, etc. A lubricant or the like may be included as appropriate. If necessary, starch, crystalline cellulose, etc. may be included as a disintegrant in addition to the disintegrant in the present invention. Even if flour derivatives and cellulose derivatives are used, the amount may be kept in an extremely small amount to the extent that there is no safety problem. It is possible to contain as much as possible.

The sweetener molded product in the present invention may be made by any method such as dry granulation, direct powder compression, wet granulation, wet granulation, etc., and may be in the form of granules, flakes, spheres, tablets, etc. It does not depend on the shape of the final molded product, such as a piercing. , 1 will be explained in more detail below with reference to Examples.

Example 1 α-L-aspartyl-monophenylalanine methyl ester (hereinafter abbreviated as ASP) 350 g, JIS6
2 weights of cold water soluble material obtained by spray drying (50°C) cornstarch gelatinized at a temperature (65°C) that does not substantially destroy the outer membrane structure that has passed through a wire mesh (mesh opening 250μ). % of heat-treated starch (hereinafter abbreviated as PC3),
After putting 75 g of crystalline cellulose into a plastic bag and mixing well, 2.5 g of magnesium stearate was added and quickly mixed for about 30 seconds.
Tablets were directly compressed using a 39-type rotary tablet press. Strike force 1
At the time of ton/cJ, a tablet with a hardness of 5.3 kg was obtained. The average degree of disintegration for 6 tablets was 1.1 minutes.

Comparative Example 1 Completely the same composition as in Example except that the pcs was replaced with dried gelatinized starch (Matsunolin SM manufactured by Matsutani Chemical Co., Ltd.) made from corn starch with a cold water soluble content of 9B weight % that had passed through a JIS 60 mesh wire mesh, A tablet with a hardness of 4.7 kg was obtained in this procedure. The average degree of disintegration of the six tablets was 7.4 minutes, which was an extremely long disintegration time compared to PCS.

Example 2 Wet tableting was attempted using the formulation shown in Table 1.

After thoroughly mixing the powders of each formulation, they were placed in a planetary mixer, 133 g of a 3% by weight hydroxypropyl cellulose aqueous solution was added, and the mixture was mixed for 10 minutes.

After kneading, the mixture was crushed and granulated using a flash mill equipped with a 2.5 mm φ screen, and then kept at 50°C for 16 hours. :
Granules for tableting were obtained by air drying. The granules of each formulation were pressed using a Kikusui Seisakusho RTS-9 model Rokley tablet press.
The tablets shown in Table 2 were obtained by compression at a rate of ton/'ci. Formulation A was shown to take a long time to disintegrate, taking more than 30 minutes.

(Leaving space below) Table 1 Table 2 Example 3 Stevioside 30g, I-lium bicarbonate 20g, Fumar #18g - J T 380 Mesoshiko, wheat flour starch with 6% by weight cold water soluble content passed through a wire mesh was gelatinized and then dried. Crushed and heat-treated starch 10Il+, crystalline cellulose 2h
Add the stearic acid (・05I) to this, mix quickly, and tablet with Kikusui Seisakusho Model 213 medium-sized tablet G5. , hardness 5.3
kg of effervescent tablets were obtained.

Put this effervescent tablet in water, put it into the Nokokoa Bow 1゜, and in about 1 minute you can see if the tablet is floating. 1. Comparative Example 2 Cold water ITIJ/8 minutes 6 tons % of heat treated green powder Log instead of 100 mesoshiko? The same procedure as in Example 3 was repeated except that 10 g of L sugar was used, and effervescent tablets with a hardness of 6.0 kg were prepared in the stomach. When I put this effervescent tablet into a pot filled with water, it took about 1.2 minutes to form a tablet (:1, jl) 1
However, the Ji11 grains settled to the bottom, and about 15 molecules did not thicken even after passing.

Patent applicant: Asahi Kasei Industries, Ltd. Agent Patent Attorney Star 4j I-Toru −330=

Claims (1)

[Claims] (1) Add 10% by weight or less of cold water soluble hot starch after gelatinization to 2% by weight or more of IML sweetness. The sweetener molded product according to claim 1, which is processed at a temperature that does not destroy the outer shell membrane structure of starch.