WO2022039173A1 - 口中速崩壊性固形食品及びその製造方法 - Google Patents

口中速崩壊性固形食品及びその製造方法 Download PDF

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Publication number
WO2022039173A1
WO2022039173A1 PCT/JP2021/030082 JP2021030082W WO2022039173A1 WO 2022039173 A1 WO2022039173 A1 WO 2022039173A1 JP 2021030082 W JP2021030082 W JP 2021030082W WO 2022039173 A1 WO2022039173 A1 WO 2022039173A1
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WIPO (PCT)
Prior art keywords
solid food
less
mass
solid
granules
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.)
Ceased
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PCT/JP2021/030082
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English (en)
French (fr)
Japanese (ja)
Inventor
泰治 松川
泰正 山田
史 久保田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yumemikoubou Co Ltd
Uha Mikakuto Co Ltd
Original Assignee
Yumemikoubou Co Ltd
Uha Mikakuto Co Ltd
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Filing date
Publication date
Application filed by Yumemikoubou Co Ltd, Uha Mikakuto Co Ltd filed Critical Yumemikoubou Co Ltd
Priority to US18/018,852 priority Critical patent/US20240032570A1/en
Priority to CN202180057407.6A priority patent/CN116033892A/zh
Priority to JP2022543964A priority patent/JP7296600B2/ja
Publication of WO2022039173A1 publication Critical patent/WO2022039173A1/ja
Anticipated expiration legal-status Critical
Priority to JP2023042216A priority patent/JP7557799B2/ja
Priority to JP2024152127A priority patent/JP7795175B2/ja
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/20—Pills, tablets, discs, rods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Definitions

  • the present invention relates to a solid food that rapidly disintegrates in the oral cavity and a method for producing the same.
  • the pamphlet of International Publication WO2018 / 229894 describes sweets with a grape-like texture.
  • This confectionery contains a solidified gel composition and a collagen casing covering it. Confectionery containing this gel composition cannot be quickly thawed in the oral cavity.
  • Tablets are not intended to disintegrate in the oral cavity, so they do not dissolve quickly in the oral cavity. Therefore, the tablet tastes like the flavoring agent applied to its surface.
  • An object of the present invention is to provide a solid food product that rapidly disintegrates in the oral cavity and a method for producing the same, while maintaining sufficient strength during transportation.
  • the above problem can be solved, for example, by making a solid food containing a predetermined amount of water-soluble sugar have a porosity within a predetermined range.
  • the first invention of this specification relates to a solid food containing 90% by mass or more of a water-soluble component.
  • the mass of the solid food is 100% by mass, the solid food contains 60% by mass or more of sugar which is a water-soluble component.
  • the porosity of the solid food is 17% or more and 35% or less. As a result, this solid food disintegrates in 5 seconds or more and 65 seconds or less by a disintegration test using an intraoral rapid disintegration measuring device.
  • An example of solid food is a dietary supplement.
  • Carbohydrates are 20 g / 100 g H 2 O or more and 300 g / 100 g H 2 O or less in water solubility at 25 ° C.
  • sugars and sugar alcohols When either or both of sugars and sugar alcohols are used, and the mass of solid food is 100% by mass. In addition, those containing 60% by mass or more are preferable.
  • the sugar preferably contains erythritol in an amount of 30% by mass or more when the mass of the solid food is 100% by mass.
  • the solid food preferably has a volume of 0.5 cm 3 or more and 10 cm 3 or less and a thickness of 2 mm or more.
  • the solid food preferably has a surface roughness of 5 ⁇ m or more and 500 ⁇ m or less.
  • Another invention of this specification relates to a method for producing a solid food product.
  • This method includes a granulation step, a first drying step, a compression step, a humidification step, and a second drying step.
  • the granulation step is a step for obtaining raw material granules using a raw material containing a sugar and a binder liquid. Examples of components other than carbohydrates and binder solutions are functional components.
  • the first drying step is a step for drying the raw material granules in an environment of 10 ° C. or higher and 60 ° C. or lower to obtain dried granules.
  • the compression step is a step for compressing the dried granules to obtain a solid compressed product.
  • the humidification step is a step for humidifying the solid compressed product to obtain a humidified compressed product.
  • the second drying step is a step for drying the humidified compressed product in an environment of 10 ° C. or higher and 60 ° C. or lower to obtain a dry compressed product.
  • the solid food obtained by this method is any of the solid foods described above. Specifically, a solid food is a solid food containing 90% by mass or more of a water-soluble component, and the water-soluble component contains 60% by mass or more of sugar when the mass of the solid food is 100% by mass. , It is a solid food.
  • the binder liquid is a solution having a viscosity of 10 mPa ⁇ s or more and 1 ⁇ 10 3 mPa ⁇ s or less, and the weight ratio obtained by dividing the weight of sugar in the raw material by the weight of the binder liquid is 8 or more and 20 or less. The one is preferable.
  • the raw material granules have a particle size (d) represented by the center value of the particle size distribution of 0.5 mm or more and 1.5 mm or less, a length (t) of 0.75 mm or more and 7.5 mm or less, and an aspect ratio. It is preferable that (t / d) is 1.5 or more and 5 or less.
  • the raw material granules preferably have a hardness of 1 gf or more and 10 gf or less.
  • a mixture of dried granules and a lubricant having a weight of 0.1% or more and 5% or less of the weight of the dried granules is compressed with a compressive force of 10 kgf / cm 2 or more and 300 kgf / cm 2 or less. It is preferably a step for obtaining a solid compressed product.
  • the humidifying step is preferably a step of impregnating the solid compressed product with water having a weight of 0.5% or more and 3% or less of the weight of the solid compressed product to obtain a humidified compressed product.
  • FIG. 1 is a flowchart showing an example of a solid food manufacturing process.
  • FIG. 2 is a photograph instead of a drawing showing the surface of a solid food product (Example) obtained with a compressive force of 87 kgf / cm 2 .
  • FIG. 3 is a photograph replacing the drawing showing the surface of a solid food product (comparative example) obtained with a compressive force of 566 kgf / cm 2 .
  • Solid food means food that is solid at room temperature.
  • solid foods are dietary supplements, supplements, confectionery, preserved foods, emergency foods, and seasonings.
  • Solid foods are usually preferably taken directly orally.
  • the solid food may be ingested by dissolving it in a solvent (for example, water).
  • Solid foods preferably contain functional ingredients.
  • the solid food may be a drug or a drug, or may be a quasi-drug.
  • the solid food contains 90% by mass or more of a water-soluble component when the solid food is 100% by mass.
  • the water-soluble component means a component that dissolves in water at room temperature (25 ° C.).
  • An example of a water-soluble component is a water-soluble sugar.
  • carbohydrates are sugars, oligosaccharides, polysaccharides and sugar alcohols. Sugars include monosaccharides and disaccharides.
  • the water-soluble component may include one that is soluble in water, one that is in an emulsified state, and one that is insoluble fine particles having a maximum diameter of 10 microns or less.
  • the water-soluble component may include a component that does not feel rough in the mouth.
  • the water-soluble sugar preferably has a solubility in water at 25 ° C. of 20 g / 100 g H 2 O or more and 300 g / 100 g H 2 O or less, preferably 20 g / 100 g H 2 O or more and 250 g / 100 g H 2 O or less, and 50 g. / 100 g H 2 O or more and 200 g / 100 g H 2 O or less may be used.
  • sugars are glucose, galactose, mannose, fructose, lactose (lactose), sucrose, maltose, erythritol, palatinose, xylitol, sorbitol, and mixed sugars of one or more of reduced palatinose.
  • solid foods containing lactose as a main sugar may have a rough feeling in the mouth, so those containing sugar other than lactose as a main component and those containing no lactose are used. preferable.
  • sorbitol has high solubility and is not easy to mold. For this reason, those containing sugars other than sorbitol as the main component and those containing no sorbitol are preferable.
  • the solid food contains 60% by mass or more (or 70% by mass or more, 80% by mass) of either or both of the above-mentioned water-soluble sugars, sugar and sugar alcohol, when the mass of the solid food is 100% by mass. % Or more, 90% by mass or more) is preferable.
  • erythritol is 30% by mass or more (or 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more). , 90% by mass or more) is preferable.
  • those containing erythritol as a main sugar have excellent moldability and solubility.
  • Solid foods preferably contain functional ingredients.
  • the functional component is preferably 0.1% by mass or more and 35% by mass or less, and may be 0.1% by mass or more and 10% by mass or less, and 0.1% by mass. It may be% or more and 1% by mass or less, and may be 1% by mass or more and 5% by mass or less.
  • functional ingredients are vitamins, minerals, lactic acid bacteria, amino acids, peptides, proteins, lipids, nucleic acids, antioxidants, fragrances, and various active ingredients.
  • the solid foods disintegrate rapidly in the oral cavity, so the concentration of the functional ingredients can be increased in the oral cavity and the absorption rate of the functional ingredients in the oral cavity can be increased. , Immediate effect is expected.
  • Such an example is vitamins.
  • foods containing functional ingredients are particularly effective as functional foods for oral thirst such as xerostomia and Sjogren's syndrome.
  • the porosity of solid food is 17% or more and 35% or less. As a result, this solid food disintegrates in 5 seconds or more and 65 seconds or less by a disintegration test using an intraoral rapid disintegration measuring device. It is expected that this solid food will not disintegrate at the transportation stage, but will disintegrate rapidly in the oral cavity. Therefore, as described above, it has a porosity in an appropriate range while containing a large amount of water-soluble sugar.
  • the porosity may be appropriately adjusted in consideration of the type and proportion of sugar contained in the solid food.
  • the porosity may be 17.5% or more and 34.5% or less, 17.5% or more and 26% or less, 25% or more and 27% or less, 24.5% or more and 26.5% or less. It may be 30% or more and 34.5% or less.
  • the shape of the solid food is arbitrary. Examples of solid food shapes are rounded columns (tablets), rounded squares, spheres, elliptical spheres, and squared polygonal columns.
  • the solid food preferably has a volume of 0.5 cm 3 or more and 10 cm 3 or less and a thickness of 2 mm or more.
  • the volume of the solid food may be 1 cm 3 or more and 5 cm 3 or less. It may be 1 cm 3 or more and 40 cm 3 or less. It may be 0.5 cm 3 or more and 4 cm 3 or less. It may be 3 cm 3 or more and 10 cm 3 or less. It may be 4 cm 3 or more and 10 cm 3 or less. It may be 5 cm 3 or more and 10 cm 3 or less.
  • the thickness may be the height when the solid food is placed on the floor with the highest stability.
  • the thickness of the solid food may be set to an appropriate thickness in consideration of the above volume.
  • An example of the thickness of a solid food is 2 mm or more, may be 3 mm or more, may be 5 mm or more, or may be 1 cm or more. Further, the thickness may be 3 mm or less, 5 mm or less, 1 cm or less, or 2 cm or less.
  • the weight per solid food may be adjusted as appropriate.
  • An example of the weight per solid food is 0.1 g or more and 10 g or less, 0.5 g or more and 5 g or less, or 1 g or more and 5 g or less.
  • the surface roughness of the solid food is preferably 5 ⁇ m or more and 500 ⁇ m or less, 20 ⁇ m or more and 400 ⁇ m or less, 50 ⁇ m or more and 450 ⁇ m or less, 100 ⁇ m or more and 3500 ⁇ m or less, and 150 ⁇ m or more and 300 ⁇ m or less.
  • the surface roughness may be obtained, for example, based on the surface roughness specified in ISO 25178. When the surface roughness is small, the surface area is small and the solid food is hard to disintegrate. On the other hand, if the surface roughness is large, the moldability is not excellent and it is easy to disintegrate.
  • the solid food of the present invention disintegrates in 5 seconds or more and 65 seconds or less by a disintegration test using an intraoral rapid disintegration measuring device. This is a test that imitates the oral cavity, and means that solid foods disintegrate in the oral cavity of a healthy person in 5 seconds or more and 65 seconds or less. Collapse means until it becomes a mass smaller than a predetermined size.
  • Preferred examples of the disintegration time are 7 seconds or more and 65 seconds or less, 10 seconds or more and 65 seconds or less, preferably 60 seconds or less, 55 seconds or less, 40 seconds or less, 35 seconds or less, and 30 seconds. Seconds or less is preferable.
  • the disintegration time can be adjusted by adjusting the amount of sugar, porosity, amount of functional components, and molding method.
  • Tablets containing conventional disintegrants dissolve through a large amount of water. Therefore, a large amount of water is required to dissolve the tablet in the oral cavity, which causes thirst.
  • the solid food of the present invention does not cause thirst because it rapidly disintegrates with a small amount of water (saliva).
  • the fragrance dissolves quickly in the oral cavity, so that the fragrance spreads quickly.
  • FIG. 1 is a flowchart showing an example of a solid food manufacturing process. As shown in FIG. 1, this method includes a granulation step (S101), a first drying step (S102), a compression step (S103), a humidification step (S104), and a second drying step (S105). ) And, including.
  • the solid food obtained by this method is any of the solid foods described above. Specifically, a solid food is a solid food containing 90% by mass or more of a water-soluble component, and the water-soluble component contains 60% by mass or more of sugar when the mass of the solid food is 100% by mass. , It is a solid food.
  • the granulation step (S101) is a step for obtaining raw material granules by using a raw material containing a sugar and a binder liquid.
  • components other than carbohydrates and binder solutions are functional components.
  • An example of a binder solution is a solution having a viscosity of 10 mPa ⁇ s or more and 1 ⁇ 10 3 mPa ⁇ s or less, a viscosity of 10 mPa ⁇ s or more and 5 ⁇ 10 2 mPa ⁇ s or less, and a viscosity of 10 mPa ⁇ s or more 1 It may be ⁇ 10 2 mPa ⁇ s or less, the viscosity may be 1 ⁇ 10 2 mPa ⁇ s or more and 5 ⁇ 10 2 mPa ⁇ s or less, and the viscosity may be 1 ⁇ 10 2 mPa ⁇ s or more and 1 ⁇ 10 3 mPa ⁇ s
  • binder for example, powder
  • binder liquid examples include any one of ethyl cellulose, hypromellose, hydroxypropylmethyl cellulose and hydroxypropyl cellulose (HPC), or a mixture of two or more thereof. Of these, hydroxypropyl cellulose (HPC) is preferred.
  • the weight ratio obtained by dividing the weight of the sugar in the raw material by the weight of the binder liquid is preferably 8 or more and 20 or less, preferably 10 or more and 20 or less, 15 or more and 20 or less, and 8 or more and 15 or less. , 10 or more and 15 or less.
  • the raw material granules have a particle size (d) represented by the center value of the particle size distribution of 0.5 mm or more and 1.5 mm or less, a length (t) of 0.75 mm or more and 7.5 mm or less, and an aspect ratio. It is preferable that (t / d) is 1.5 or more and 5 or less.
  • the raw material granules preferably have a hardness of 1 gf or more and 10 gf or less, and may be 3 gf or more and 10 gf or less, 3 gf or more and 6 gf or less, or 5 gf or more and 10 gf or less.
  • a method of keeping the shape of the raw material granules within a certain range is preferable.
  • An example of a specific method is extrusion granulation.
  • the granules do not break and maintain their shape to prevent them from filling the voids by the time they are put into the molding machine, and they break in the early stages of the compression process to reduce the voids. Can be prevented.
  • the hardness of the molded product is dominated by water-soluble components, so that a part of the surface of the molded product can be melted and practical strength can be secured by humidifying and drying.
  • the weight of the molded product depends on the volume of powder and granules to be filled in the mortar.
  • the ratio of the length of the opening of the mortar (the surface that takes in the granules) to the particle size of the granules does not exceed 3: 1.
  • the length of the granules to be filled in a circular mortar having a diameter of 15 mm is 5 mm or less.
  • the example of the aspect ratio which is the ratio of the particle size and the length of the granule is 5.
  • the length of the granules is preferably 3 mm or less, and the aspect ratio at this time is 3.
  • the length of the granules When reducing the weight fluctuation, it is desirable to make the length of the granules closer to the particle size, but if the size of the granules itself becomes too small, it will be difficult to secure voids in the molded product, so at least the major axis of the granules. It is preferable that the aspect ratio is 1 or more, which has the same minor axis as the above.
  • the shape and size of the granules for stably securing the voids in the molded product are such that the major axis is 1/3 or less of the diameter of the opening of the mortar, and the aspect ratio of the granules is 1 to 5, preferably 1. It is 5 to 5.
  • the granules have an optimum hardness, and the viscosity of the water-soluble polymer binder liquid added at the time of granulation is important for imparting the hardness.
  • the hardness of the granules is preferably 1 to 10 gf, and the viscosity of the binder liquid added to obtain this hardness is 10 to 1000 mPa ⁇ s.
  • the first drying step (S102) is a step for drying the raw material granules in an environment of 10 ° C. or higher and 60 ° C. or lower to obtain dried granules.
  • the temperature and drying time may be adjusted as appropriate. Since it is dried at a low temperature in this way, dried granules can be obtained without impairing the function of the functional component.
  • Preferred examples of the drying temperature are 20 ° C. or higher and 60 ° C. or lower, 25 ° C. or higher and 60 ° C. or lower, 30 ° C. or higher and 55 ° C. or lower, and 25 ° C. or higher and 50 ° C. or lower.
  • Examples of the drying time are 10 minutes or more and 2 days or less, 1 hour or more and 1 day or less, 2 hours or more and 15 hours or less, 3 hours or more and 12 hours or less, and 4 hours or more and 8 hours or less. It may be as follows.
  • the compression step (S103) is a step for compressing the dried granules to obtain a solid compressed product.
  • a mixture of dried granules and a lubricant having a weight of 0.1% or more and 5% or less of the weight of the dried granules is compressed with a compressive force of 10 kgf / cm 2 or more and 300 kgf / cm 2 or less. It is preferably a step for obtaining a solid compressed product.
  • the humidification step (S104) is a step for humidifying the solid compressed product to obtain a humidified compressed product.
  • the humidifying step is preferably a step of impregnating the solid compressed product with water having a weight of 0.5% or more and 3% or less of the weight of the solid compressed product to obtain a humidified compressed product.
  • the humidification rate for making the rapid dissolution time in the mouth 60 seconds or less is 3% or less, and the humidification rate for making the quick melting time in the mouth 30 seconds or less is 2% or less.
  • the humidification rate is 0.5 to 3%, preferably 0.5 to 2%, and more preferably 0.5 to 1. %. Since molding is performed in such a situation where the water content is low, it is possible to effectively prevent a situation in which the function of the functional component is impaired.
  • the humidification step is preferably performed in a high temperature and high humidity environment. Examples of the temperature of the humidification step are 40 ° C. or higher and 100 ° C. or lower, 50 ° C. or higher and 90 ° C. or lower, 60 ° C. or higher and 90 ° C. or lower, 40 ° C. or higher and 80 ° C.
  • the humidification time may be appropriately adjusted depending on the humidity and the like.
  • An example of the humidification time is 1 second or more and 1 hour or less, 2 seconds or more and 10 minutes or less, 3 seconds or more and 5 minutes or less, 5 seconds or more and 3 minutes or less, or 5 seconds or more and 1 minute. But it may be.
  • the second drying step (S105) is a step for drying the humidified compressed product in an environment of 10 ° C. or higher and 60 ° C. or lower to obtain a dry compressed product.
  • the temperature and drying time may be adjusted as appropriate.
  • Preferred examples of the drying temperature are 20 ° C. or higher and 60 ° C. or lower, 25 ° C. or higher and 60 ° C. or lower, 30 ° C. or higher and 55 ° C. or lower, and 25 ° C. or higher and 50 ° C. or lower.
  • Examples of the drying time are 10 minutes or more and 2 days or less, 1 hour or more and 1 day or less, 2 hours or more and 15 hours or less, 3 hours or more and 12 hours or less, and 4 hours or more and 8 hours or less. It may be as follows.
  • the obtained dried compressed product may be used as it is as a solid food. Further, the obtained dry compressed product may be sterilized by heating and packaged to form a solid food.
  • the breaking terminal was pressed against the granules at a speed of 5 ⁇ m / s using the particle hardness measuring device NEW GRANO manufactured by Okada Seiko Co., Ltd., and the load at the time of breaking was measured.
  • a load cell type tablet hardness tester PC-30 manufactured by Okada Seiko Co., Ltd. was used to press the breaking terminal against the molded product at a speed of 0.5 mm / s, and the load at the time of breaking was measured.
  • the artificial saliva was obtained by adding 1.47 g of potassium chloride, 1.44 g of sodium chloride, and 3 g of polysorbate 80 to 1 L of distilled water and dissolving the artificial saliva.
  • the granules obtained by drying were passed through a 10 mesh sieve, and then calcium stearate corresponding to 1% of the weight of the granules was added and mixed.
  • the mixture was molded with a single-shot tableting machine N-30E manufactured by Okada Seiko Co., Ltd. using a circular punch with a diameter of 15 mm, with a target weight of 1 g for the molded product, and a compressive force of 171 kgf / cm 2 .
  • the obtained compression molded product was humidified (increased weight by 1%) in a constant temperature and humidity chamber at 70 ° C. and 80% RH for 10 seconds, and then dried overnight at 40 ° C. in a ventilation type dryer to obtain a molded product.
  • the diameter of the granules was 0.8 mm, the average length was 2.5 mm, the aspect was 3.1, and the hardness of the granules was 4 gf.
  • the diameter of the molded product was 15 mm, the thickness was 5.02 mm, the volume was 0.86 cm 3 , the hardness was 4.2 kgf, the porosity was 23.2%, and the disintegration time was 17 seconds.
  • Example 1 Relationship between compressive force, porosity, and disintegration time
  • the granules to which calcium stearate was added and mixed obtained in Example 1 were manufactured by changing the compressive force using a single-shot tableting machine.
  • the obtained molded product was humidified and dried in the same manner as in Example 1.
  • the measurement results of the porosity and disintegration time of the obtained molded product are shown in the table. From the results, the porosity decreased and the disintegration time became longer as the compressive force increased, but the porosity was 17.9% or more and the disintegration time was within 60 seconds.
  • Viscosity (HPC-L, M) and granule hardness of binder solution characteristics of molded product
  • HPC water-soluble polymer
  • a water-soluble polymer binder (which is an aqueous solution and has a viscosity of the binder liquid of 10 mPa ⁇ s or more) is preferable at the time of granulation.
  • the manufacturing method was according to Example 1.
  • 900 g of erythritol and 100 g of L-ascorbic acid were taken, 70 g of a 5% HPC-L aqueous solution (sugar / binder solution ratio; 12.9) was added as a binder solution, granulation was performed, and then the mixture was dried. ..
  • the conditions were set so that the compressive force (115 kgf / cm 2 ) and the porosity (25%) were about the same.
  • the obtained compression molded product is placed in a constant temperature and humidity chamber at 70 ° C.
  • Example of taste improvement by combined use of sugar (30% of erythritol used)
  • 350 g of erythritol, 450 g of glucose, and 200 g of L-ascorbic acid were taken, and the binder solution was granulated by adding 70 g (sugar / binder solution ratio; 11.4) of a 5% HPC-L aqueous solution. After that, it was dried. Calcium stearate corresponding to 1% by weight of the obtained granules was added, and compression molding was performed with a compressive force of 120 kgf / cm 2 .
  • the obtained molded product had a porosity of 25%, a hardness of 3.5 kgf, and a disintegration time of 19 seconds, and showed good characteristic values.
  • the sweetness was increased by the combined use of glucose as compared with the case where the saccharide was erythritol alone, and the acidity of L-ascorbic acid could be alleviated.
  • For functional ingredients with strong taste such as L-ascorbic acid it is possible to adjust (mask) the taste by combining sugars.
  • Verification on actual production scale 1 A 20 kg scale was produced with the four types of blending ratios shown in the table.
  • the raw materials excluding HPC-L, fine silicon dioxide, fragrance, and calcium stearate were mixed with a New Speed Kneader NSK-650 S type manufactured by Okada Seiko Co., Ltd. for 3 minutes, then an aqueous HPC-L solution was added and mixed for 3 minutes. ..
  • the granules obtained by drying were passed through a 10 mesh sieve, and then a fragrance, fine silicon dioxide, and calcium stearate were added and mixed.
  • a rotary tableting machine LIBRA2 (20 rpm) manufactured by Kikusui Seisakusho Co., Ltd. use a circular (chamfered part sumikaku) pestle with a diameter of 15 mm to set the target weight of the molded product to 1 g, and continuously lock for 10 minutes. (Compression molding).
  • the obtained compression molded product was humidified in a constant temperature and humidity chamber at 70 ° C. and 80% RH for 10 seconds, and then dried at 40 ° C. overnight in a ventilation type dryer to obtain a molded product.
  • no tableting failure was observed in all the compounded compositions tested, and continuous production was possible without any appearance abnormality such as cracking or chipping.
  • FIG. 2 is a photograph instead of a drawing showing the surface of a solid food product (Example) obtained with a compressive force of 87 kgf / cm 2 .
  • FIG. 3 is a photograph replacing the drawing showing the surface of a solid food product (comparative example) obtained with a compressive force of 566 kgf / cm 2 . From FIGS. 2 and 3, it can be seen that the state of unevenness of the surface and the difference in voids due to the compressive force can be seen, and that the granule shape remains at low compressive force. Since the granules disintegrate quickly after the molded product disintegrates with saliva, the one with a smaller compressive force has a higher disintegration property.
  • the invention can be used, for example, in the food industry.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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  • Food Science & Technology (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
PCT/JP2021/030082 2020-08-18 2021-08-17 口中速崩壊性固形食品及びその製造方法 Ceased WO2022039173A1 (ja)

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US18/018,852 US20240032570A1 (en) 2020-08-18 2021-08-17 Oral fast-disintegrating solid food and method for manufacturing same
CN202180057407.6A CN116033892A (zh) 2020-08-18 2021-08-17 口中速崩性固体食品及其制造方法
JP2022543964A JP7296600B2 (ja) 2020-08-18 2021-08-17 口中速崩壊性固形食品及びその製造方法
JP2023042216A JP7557799B2 (ja) 2020-08-18 2023-03-16 口中速崩壊性固形食品及びその製造方法
JP2024152127A JP7795175B2 (ja) 2020-08-18 2024-09-04 口中速崩壊性固形食品及びその製造方法

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JPH11137208A (ja) * 1997-11-14 1999-05-25 Nikken Chem Co Ltd 口腔内速溶性固形物及びその製造方法
JP2000095674A (ja) * 1998-09-22 2000-04-04 Sato Pharmaceutical Co Ltd 口腔内崩壊時間短縮化錠剤の製造方法及び装置
JP2001342128A (ja) * 2000-06-01 2001-12-11 Sato Pharmaceutical Co Ltd 湿度に対して安定された硬度を有する口腔内崩壊錠
JP2016056137A (ja) * 2014-09-10 2016-04-21 佐藤製薬株式会社 硬度及び崩壊性に優れた口腔内崩壊錠の製造方法及び該製造方法により製造される口腔内崩壊錠

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JP4883660B2 (ja) * 1999-11-05 2012-02-22 旭化成ケミカルズ株式会社 固形製剤用添加物
WO2010093561A1 (en) * 2009-02-11 2010-08-19 Liangping Yu Particulate composition and the method of making the same
JP5509787B2 (ja) * 2009-10-29 2014-06-04 ユーハ味覚糖株式会社 打錠菓子
EP2340812A1 (en) * 2009-12-18 2011-07-06 Ferring International Center S.A. Granules for pharmaceutical preparations, methods and apparatus for their production

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JPH08291051A (ja) * 1995-04-17 1996-11-05 Sato Seiyaku Kk 速溶解性錠剤の製造方法及び該製造方法により製造した速溶解性錠剤
JPH11137208A (ja) * 1997-11-14 1999-05-25 Nikken Chem Co Ltd 口腔内速溶性固形物及びその製造方法
JP2000095674A (ja) * 1998-09-22 2000-04-04 Sato Pharmaceutical Co Ltd 口腔内崩壊時間短縮化錠剤の製造方法及び装置
JP2001342128A (ja) * 2000-06-01 2001-12-11 Sato Pharmaceutical Co Ltd 湿度に対して安定された硬度を有する口腔内崩壊錠
JP2016056137A (ja) * 2014-09-10 2016-04-21 佐藤製薬株式会社 硬度及び崩壊性に優れた口腔内崩壊錠の製造方法及び該製造方法により製造される口腔内崩壊錠

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JPWO2025115792A1 (https=) * 2023-11-29 2025-06-05
WO2025115792A1 (ja) * 2023-11-29 2025-06-05 長瀬産業株式会社 組成物および固形成形体
JP7766851B2 (ja) 2023-11-29 2025-11-10 長瀬産業株式会社 組成物および固形成形体

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