Tablet confectionery produced by dry-type tableting

Abstract

To provide tablet confectionery which, while being tablet confectionery obtained by dry-type tableting, has a texture non-conventionally soft.SOLUTION: Tablet confectionery has a pregelatinized rice flour content of 5 to 90 wt.%. The tablet confectionery has a density of 1.1 to 1.7 g / cm3 and a hardness of 8 to 22 N. Tablet confectionery having a pregelatinized rice flour content of 5 to 90 wt.% is obtained by producing flour from a mixture including pregelatinized rice flour by a fluidized-bed granulation process and dry-type tableting the flour. According to the present invention, tablet confectionery can be provided which, while being tablet confectionery obtained by dry-type tableting, has a texture non-conventionally soft.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a tablet confectionery produced by dry tableting. More specifically, the present invention relates to a tablet confectionery produced by dry tableting, which has a soft texture. [Background technology]

[0002] Ramune candy, which is a tablet candy, can be produced by mixing sugars such as glucose or powdered sugar, starch, acidulants, binders, etc., granulating them into a powder such as granules, adding the remaining raw materials such as lubricants and flavorings to this powder, and compressing it into tablets under high pressure. Ramune candy produced in this way is very hard, not soft, and does not disintegrate easily.

[0003] As described above, in contrast to the dry tableting in which dry powder is tableted at high pressure, there are Ramune candies produced by wet tableting, in which wet powder is tableted at low pressure and then dried after tableting. Ramune candies produced by this method are generally softer and more disintegratable than dry tableted Ramune, but are fundamentally different from dry tableted Ramune candies in that they have a low specific gravity and an uneven surface that is not smooth. In addition, wet tableting has problems such as a slow molding speed, which reduces the productivity of Ramune candies, the need for drying equipment, and the tendency for cracking and chipping to occur during transportation.

[0004] On the other hand, there are some products that use pregelatinized starch or partially pregelatinized starch as a raw material for tablet confectioneries and tablets (e.g.,

[0045] in Patent Document 1, and

[0082] in Patent Document 2). The use of these pregelatinized starches is thought to be as a binder or excipient to increase the hardness of the tablet confectioneries and tablets, and the content of pregelatinized starch is thought to be relatively small. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2019-129776 A [Patent Document 2] Patent No. 6606287 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a tablet confectionery which is dry-compressed and yet has a soft texture not found in the past. [Means for solving the problem]

[0007] As a result of intensive research aimed at solving the above-mentioned problems, the inventors discovered that by using pregelatinized starch as a raw material for tablet confectionery and employing a fluidized bed granulation method for producing the powder used for tableting, it is possible to produce dry-compressed tablet confectionery with an unprecedented soft texture, and thus arrived at the present invention. That is, the present invention is as follows. 1. A tablet candy containing 4 to 80% by weight of pregelatinized starch. The density of the tablet is 1.1 to 1.7 g / cm 3 in, A tablet candy with a hardness of 8 to 22N. 2. A tablet containing 5 to 90% by weight of pregelatinized rice flour. The density of the tablet is 1.1 to 1.7 g / cm 3 in, A tablet candy with a hardness of 8 to 22N. 3. Tablets containing 4 to 80% by weight of pregelatinized starch. The powder density to be used for tableting is 0.2 to 0.7 g / cm 3 in, The density of the tablet is 1.1 to 1.7 g / cm 3 That is, tablet candy. 4. Tablets containing 5-90% by weight of pregelatinized rice flour. The powder density to be used for tableting is 0.2 to 0.7 g / cm 3 in, The density of the tablet is 1.1 to 1.7 g / cm 3 That is, tablet candy. 5. A tablet candy containing 4 to 80% by weight of pregelatinized starch, The tablet candy is obtained by producing a powder from a mixture containing pregelatinized starch by a fluidized bed granulation method, and then dry compressing the powder into tablets. 6. Tablets containing 5-90% by weight of pregelatinized rice flour. The tablet candy is obtained by producing a powder from a mixture containing pregelatinized rice flour by a fluidized bed granulation method, and then dry compressing the powder into tablets. 7. A method for producing tablet candy, A powder is produced from a mixture containing 4 to 80% by weight of pregelatinized starch by a fluidized bed granulation method; The powder is then dry compressed into tablets to produce a tablet candy. 8. A method for producing tablet candy, A powder is produced from a mixture containing 5 to 90% by weight of pregelatinized rice flour by a fluidized bed granulation method; The powder is then dry compressed into tablets to produce a tablet candy. Effect of the Invention

[0008] According to the present invention, it is possible to provide a tablet confectionery which has a soft texture not found in the past, even though it is a dry-compressed tablet confectionery. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will be described in detail below. 1. Tablet confectionery of the present invention (1) Density of tablets Tablets can be made by either dry compression or wet compression. Dry compression involves compressing dry powder at high pressure, resulting in a smooth surface and high density. Tablets made by dry compression are sometimes called tablets. Wet compression involves compressing wet powder at low pressure and then drying, resulting in an uneven surface and low density. In fact, when the density of the Ramune candy produced by the inventor's dry tableting method was compared with that of the commercially available Ramune candy produced by wet tableting, the density of the dry tableted candy was 1.2 to 1.5 g / cm 3 The density range of wet compressed tablets is 0.7-0.9g / cm 3 The density of the dry compressed tablets ranged from 1.1 to 1.7 g / cm3 , or more specifically, 1.1 to 1.5 g / cm 3 Furthermore, the density of the tablet candy of the present invention shown in the examples is, for example, 1.2 g / cm 3 The density was within the range of the dry-compressed tablets mentioned above (Table 4, margin). Dry compressed tablets are fundamentally different from wet compressed tablets in terms of density, surface smoothness, etc., but compared to wet compressed tablets, dry compressed tablets have the following advantages: faster molding speed and higher tablet productivity, no need for drying equipment after compression, and less chance of cracking or chipping during transportation.

[0010] (2) Ingredients and hardness of tablets The raw materials for tablet confectionery are preferably sugars, acidulants, binders, lubricants, and flavors in addition to starch. As for starch, in addition to starch itself, various powders containing starch may be used. In the present invention, pregelatinized starch is used as the starch. The content of pregelatinized starch is 4 to 80% by weight, more preferably 6 to 45% by weight, and particularly preferably 8 to 18% by weight. There are various flours containing pregelatinized starch, such as pregelatinized rice flour, pregelatinized corn starch, and pregelatinized tapioca starch, but even if these are used pure as raw materials, they contain components other than starch. Therefore, for example, the content of pregelatinized rice flour is higher than that of starch, and is 5 to 90% by weight, more preferably 7.5 to 50% by weight, and particularly preferably 10 to 20% by weight. When rice, corn, or tapioca are milled, the only substances contained other than starch are proteins, water, etc., and the starch content of each flour used in the present invention is approximately 85% by weight. Taking into account the variation in starch content due to the type of raw material and the manufacturing method, the weight percentage of pregelatinized starch can be specified from the preferred weight percentage of pregelatinized rice flour suggested by experiments. In the present invention, the content of pregelatinized starch is calculated as starch itself, and pregelatinized rice flour is calculated as flour milled from rice alone. Even if other flours are mixed in, it may be sold as pregelatinized starch or pregelatinized rice flour, and in this case, the amount of pregelatinized starch or pregelatinized rice flour contained therein is naturally calculated and used as the content. The content of each ingredient is that at the time of mixing, and although there is some change in moisture during the manufacturing process and a decrease in weight due to removing lumps using a sieve, there are no major changes, and the content in the manufactured tablet confectionery can be considered to be roughly the same. Generally, in the production of tablet confections and tablets, a small amount of pregelatinized starch is mixed as a binder or excipient to increase the hardness, but surprisingly, in the present invention, it was found that by mixing a larger amount of pregelatinized starch, it is possible to produce tablet confections with a lower hardness, i.e., a softer texture. In the present invention, pregelatinized starch is used as one of the main raw materials, so its content is thought to be higher than when it is used as a binder or excipient. Furthermore, it is more preferable to use pregelatinized rice flour as an equivalent of pregelatinized starch, which can further reduce the hardness compared to the use of pregelatinized corn starch or pregelatinized tapioca starch (Example 1, Results (II)). When using pregelatinized rice flour, it may be made from either non-glutinous rice or glutinous rice, and it is also possible to use pregelatinized starch other than rice flour together.

[0011] The tablet candy of the present invention uses pregelatinized starch as a raw material, and is produced in powder form by fluidized bed granulation. This makes the tablet candy soft after dry tableting. For example, compared to a tablet candy produced in powder form by extrusion granulation and then tableted, there is no significant difference in the density of the tablet candy after tableting, but the tablet candy produced by fluidized bed granulation has a lower hardness (Example 1, Results (IV)).

[0012] The hardness of the tablet candy of the present invention is 8 to 22N, more preferably 10 to 20N, and has a soft texture. In the present invention, hardness refers to the magnitude of force exerted when a sample is crushed by applying pressure to a reference cylinder having a diameter of 13 mm (11.5R type), a thickness of 7 mm, and a weight of 0.8 g with rounded corners, using a pressure cylinder with a diameter of 5 mm. The thickness is based on the thickest part in the center of the circle, and this part is pressed by the pressure cylinder. If the diameter, R, and thickness are specified, the shape of the tablet candy will be constant. For reference, the volume is 0.669 cm 3 It is. When comparing the hardness of tablets with different diameters, etc., compress them to have a standard diameter, R, thickness and weight, and then measure the hardness or convert the values. Generally, the hardness of the dry-compressed Ramune tablet of the above shape is said to be 40 to 60 N, and the tablet candy of the present invention is considerably softer than this. In addition, the lower limit of the hardness is also specified, so as not to include a state where the candy is too soft to be shaped.

[0013] In addition, since the powder is produced by fluidized bed granulation, the density of the powder to be subjected to tableting is lower than that of the powder produced by extrusion granulation. The density of the powder to be subjected to tableting is more preferably 0.2 to 0.7 g / cm. 3 , and more preferably 0.3 to 0.6 g / cm 3 (See Table 3, "Bulk density of granules" for Comparative Experimental Example 2 (extrusion granulation) and other experimental examples.) Because the density is low, the powder feels more compressed when tableted compared to extrusion granulation.

[0014] Dry-compressed tablets made from pregelatinized starch and produced as a powder by fluidized bed granulation are thought to have some sort of internal structure that makes them soft. However, in order to define this structure, it would be necessary to observe the structure using an electron microscope or the like, and expressing its characteristics would be difficult, making this impossible and impractical.

[0015] The raw materials of the tablet confectionery of the present invention include pregelatinized starch, and more preferably further include sugars and / or sugar alcohols, acidulants, binders, lubricants, and flavorings, but this does not exclude the mixing of raw materials other than these. The raw materials other than pregelatinized starch of the tablet confectionery of the present invention can be, for example, glucose and sucrose as sugars, xylitol, sorbitol, palatinit, and maltitol as sugar alcohols, malic acid, fumaric acid, citric acid, and other fruit acids as acidulants, pregelatinized tapioca starch and polydextrose as binders, and calcium stearate as lubricant. Of course, two or more types of raw materials from each category, such as sugars and acidulants, can be used. For example, glucose and sucrose can be used as sugars, and malic acid and fumaric acid can be used as acidulants. In addition, examples of raw materials other than the above include synthetic sweeteners such as aspartame, coloring agents, dietary fiber, various nutritional components such as vitamins and minerals, and functional raw materials such as foods for specified health uses. The content of the main raw materials is preferably 95 to 10% by weight for sugars, more preferably 90 to 45% by weight, and particularly preferably 90 to 75% by weight; more preferably 1 to 5% by weight for acidulants; the binder varies depending on the binder used, but if polydextrose, the content is more preferably 0.1 to 10% by weight; the lubricant is more preferably 0.5 to 5% by weight, and even more preferably 1 to 3% by weight; and the flavoring is more preferably 0.1 to 5% by weight, and even more preferably 0.1 to 2% by weight.

[0016] 2. Manufacturing method of tablet candy (1) Mixing of raw materials Starch, more preferably sugar, acidulant, and binder are prepared. These raw materials for tablet confectionery are mixed. After mixing, it is more preferable to sift through a sieve to remove lumps. It is more preferable to use a sieve with a mesh size of 20 to 30. (2) Fluidized bed granulation This powder mixture is fed into a fluidized bed granulator to produce powder such as granules. There is no particular restriction on the type of fluidized bed granulator used, and it may be of the top spray type, bottom spray type, or tangential spray type, but the top spray type is more preferable. The granulation liquid to be sprayed is preferably water or a solution of a substance having adhesive properties, and so-called agglomeration granulation is performed. The amount of granulation liquid used is more preferably 5 to 30% of the total weight of the raw materials. The temperature of the inlet air during granulation is more preferably 60 to 80°C. After granulation, the mixture is dried. The temperature of the air supplied during drying is preferably higher than that during granulation, and more preferably 70 to 90°C. After drying, it is more preferable to remove lumps by sieving the mixture. It is more preferable to use a sieve with a mesh size of 10 to 20. More preferably, the resulting powder is in the form of granules. (3) Blending of ingredients and tableting It is more preferable to further mix a lubricant and a flavoring with the produced powder. The mixture is poured into a mold and compressed into tablets. EXAMPLES

[0017] Reference Test Example 1 Comparison of density between dry-compressed and wet-compressed tablets (1) Experimental materials (I) Regarding the dry-compressed ramune tablets manufactured by the applicant, the tablets are numbered "I," "II," and "III" in order of increasing diameter. (II) Wet-compressed ramune tablets were prepared from companies A, B, and C, with n being multiple. (2) Experimental Method (I) For the dry-compressed Ramune tablets, the standard center value of the quality control used by the inventors in their manufacturing is shown below. The standard center value was determined by measuring the weight, thickness, and diameter of the material, calculating the volume from the thickness and diameter, and then calculating the density from the weight and volume. (II) For wet-compressed Ramune tablets, the weight, thickness, and diameter of the material were measured, the volume was calculated from the thickness and diameter, and the density was calculated from the weight and volume. (3) Results and Discussion The density of dry compressed Ramune is higher than that of wet compressed Ramune, with the density of dry compressed Ramune being 1.2-1.5g / cm 3 (Table 1) Wet tablet Ramune has a density of 0.7 to 0.9 g / cm 3 From these results, it was decided that the density should be within the range of 1.1 to 1.7 g / cm for the quality control of dry-compressed Ramune tablets. 3 Therefore, the dry compressed Ramune tablet has a content of 1.1 to 1.7 g / cm 3 , more preferably 1.1 to 1.5 g / cm 3The density range of wet-compressed Ramune tablets is 0.6-0.9g / cm 3 The density range is considered to be

[0018] [Table 1]

[0019] [Table 2]

[0020] Example 1 Measurement of hardness of tablets using pregelatinized starch as a raw material (1) Experimental materials and methods (I) Ingredients for tablet candy Glucose (Nihon Shokuhin Kako Co., Ltd., Nisshoku Glucose #70) was prepared as a sugar. As starches, rice starch (Rice Starch DP-35, Matsutani Chemical Industry Co., Ltd.), which is beta rice flour, Kanbai flour (Minamide Seisakusho Co., Ltd., Daikoku-jirushi (100% Kanbai flour), Betto Daikoku-jirushi (mixture with pregelatinized corn starch)), pregelatinized corn starch (Sanwa Starch Industry Co., Ltd., Corn Alpha Y), and pregelatinized tapioca starch (Nippon Starch Chemical Industry Co., Ltd., Amycol KF) were prepared. Pregelatinized tapioca starch (same as above) was prepared as a binder. In addition, malic acid (Fuso Malic Acid Type M, Fuso Chemical Industry Co., Ltd.), fumaric acid (Fumaric Acid, Fuso Chemical Industry Co., Ltd.), calcium stearate (vegetable, Taihei Chemical Industry Co., Ltd., calcium stearate (vegetable)), and flavoring (Dry Coat Peach, Takada Fragrance Co., Ltd.) were prepared. (II) Preparation of tablet samples Tablet confectionery samples were prepared as shown in Table 3. The content of Kanbai powder, which is pregelatinized rice flour, was varied to 0, 7.5, 15, 30, 50, 70, and 90% by weight (Comparative Experimental Example 1, Experimental Examples 1 to 6). In addition, samples using pregelatinized starch derived from different raw materials (Experimental Examples 7 and 8) and a sample using multiple types of pregelatinized starch (Experimental Example 9) were prepared. In addition, a sample was prepared in which the powder was produced by extrusion granulation instead of fluidized bed granulation (Comparative Experimental Example 2). Specifically, it was produced as follows. (i) Granulation Fluidized bed granulation 1) The ingredients were mixed in a bag to obtain a specified amount of glucose, a specified amount of kanbai powder or a powder containing various starches, 0.5% by weight of pregelatinized tapioca starch as a binder, 1.0% by weight of malic acid, and 1.0% by weight of fumaric acid. The total weight was 970g. 2) The mixed powder was passed through a 26 mesh sieve to remove any lumps. 3) The sieved mixed powder was placed into a fluidized bed granulator (Powrex Corporation, model number LAB-1). 4) 80 g of added water was sprayed, granulated, and dried. The supply air temperature was 70°C during granulation and 80°C during drying. Drying was performed so that the loss on drying was 7.5 to 8.0%. The loss on drying was measured using an infrared moisture meter (Kett Chemical Laboratory Co., Ltd., model number FD-230). 5) After drying, lumps were removed using a 16 mesh sieve. 6) The resulting granules were mixed in a bag with 20 g of calcium stearate (2.0% by weight of the total weight of the mixed raw materials) and 10 g of flavor (1.0% by weight of the total weight of the mixed raw materials). Extrusion granulation 1) The ingredients were mixed in a bag to make the following mixture: glucose 79.5% by weight, rice starch 15.0% by weight, pregelatinized tapioca starch 0.5% by weight as a binder, malic acid 1.0% by weight, and fumaric acid 1.0% by weight. The total weight was 2910g. 2) 240g of added water was added to the mixed powder in the bag and kneaded. 3) The kneaded mixture was set in a basket with a diameter of 1.2 mm and fed into an extrusion granulator (Hata Iron Works HG-2) to granulate it. 4) Drying was performed so that the loss on drying was 7.5 to 8.0%. The loss on drying was measured using an infrared moisture meter (Kett Chemical Laboratory Co., Ltd., Model No. FD-230). 5) After drying, lumps were removed using a 10 mesh sieve. 6) The resulting granules were mixed in a bag with 60 g of calcium stearate (2.0% by weight of the total weight of the mixed raw materials) and 30 g of flavor (1.0% by weight of the total weight of the mixed raw materials). (ii) Tableting Tableting was performed using a φ13 mm (11.5R) mold so that each tablet had a weight of 0.800 g and a thickness of 7.00 mm. Tableting was performed to keep the volume constant. The tablet press used was model VERA-5 or model F-3 manufactured by Kikusui Seisakusho Co., Ltd. (III) Tablet data measurement Weight, thickness, and hardness were measured and data was collected. The tablets are cylindrical, but have R on both the top and bottom, so the thickness was measured at the thickest part. The measuring instruments are as follows. Weight was measured with a gravimeter, and thickness was measured with a thickness gauge. Hardness was measured by applying pressure to the sample with a 5mm diameter pressure cylinder, and measuring the magnitude of the force when the cylindrical sample was crushed. Weight: Model number HF-320 (A&D Co., Ltd.) Thickness: Model number SM-112 (Teclock Corporation) Hardness: Model number KHT-40N (Fujiwara Manufacturing Co., Ltd.)

[0021] [Table 3] (2) Results (I) Relationship between pregelatinized starch concentration and hardness Looking at Table 4 (Comparative Example 1 (rice starch), Experimental Example 1 (7.5 wt%) cold plum powder), Experimental Example 2 (15 wt%) cold plum powder), Experimental Example 3 (30 wt%) cold plum powder), Experimental Example 4 (50 wt%) cold plum powder), Experimental Example 5 (70 wt%) cold plum powder), and Experimental Example 6 (90 wt%) cold plum powder), it was found that initially, as the content of pregelatinized rice flour increased, the hardness decreased and the tablet confectionery became softer depending on the content of pregelatinized rice flour (Comparative Example 1, Experimental Examples 1 and 2), but once the weight percentage of cold plum powder reached a certain level or more, the softness conversely decreased and eventually reached an almost constant state (Experimental Examples 3, 4, 5, and 6). (II) Hardness when mixed with pregelatinized starch other than rice flour As shown in Table 4, the hardness of the samples using pregelatinized tapioca starch (Experimental Example 7) and pregelatinized corn starch (Experimental Example 8) was lower than that of the sample using beta starch (Comparative Experimental Example 1). However, the hardness of the sample using kanbai powder was lower than that of the sample using kanbai powder (Experimental Example 2). (III) On the hardness when pregelatinized starches of different origins are used together As shown in Table 4, when multiple types of pregelatinized starch were used together (Experimental Example 9), the tablets were softer than when beta-starch was used (Comparative Experimental Example 1). However, when kanbai powder was used alone, the hardness was lower (Experimental Example 2). (IV) Differences in hardness due to granulation method In Comparative Experimental Example 1, powder was produced by fluidized bed granulation, and in Comparative Experimental Example 2, powder was produced by extrusion granulation; the materials were the same, and only the granulation method was different (Table 3). By changing from extrusion granulation to fluidized bed granulation, the hardness was reduced (Table 4 Comparative Experimental Example 2 → 1), but it was found that the target hardness was not achieved by that alone.

[0022] [Table 4]

[0023] Example 2: Measurement of hardness 10 days after tableting The tablet samples of Comparative Experimental Example 1 (rice starch (beta rice flour)) and Experimental Example 9 (Kanbai powder (pregelatinized rice flour) + cornstarch (beta cornstarch)) were compressed into tablets, stored at room temperature for 10 days, and then their hardness was measured. The measurements of hardness, etc. were performed in the same manner as in Example 1. As a result, in Comparative Experimental Example 1, where rice starch was used, an increase in hardness of about 15% was observed (26.06→30.12N, Tables 4 and 5), whereas in Experimental Example 9, where plum powder was used, no increase in hardness was observed (19.67→18.74N, Tables 4 and 5). Considering the time from production to when the consumer eats the product, the superiority of the present invention was further demonstrated.

[0024] [Table 5] [Industrial Applicability]

[0025] According to the present invention, it is possible to produce dry-compressed tablet confectioneries with an unprecedented soft texture, which may lead to the development of new demand and is useful in the food industry.

Claims

1. A tablet candy containing 4 to 80% by weight of pregelatinized starch. The density of the tablet is 1.1 to 1.7 g / cm ３ in, A tablet candy having a hardness of 8 to 22N.

2. A tablet containing 5-90% pregelatinized rice flour by weight. The density of the tablet is 1.1 to 1.7 g / cm ３ in, A tablet candy having a hardness of 8 to 22N.

3. A tablet candy containing 4 to 80% by weight of pregelatinized starch. The density of the powder to be subjected to tableting is 0.2 to 0.7 g / cm ３ in, The density of the tablet is 1.1 to 1.7 g / cm ３ That is, tablet candy.

4. A tablet containing 5-90% pregelatinized rice flour by weight. The density of the powder to be subjected to tableting is 0.2 to 0.7 g / cm ３ in, The density of the tablet is 1.1 to 1.7 g / cm ３ That is, tablet candy.

5. A tablet candy containing 4 to 80% by weight of pregelatinized starch. The tablet candy is obtained by producing a powder from a mixture containing pregelatinized starch by a fluidized bed granulation method, and then dry compressing the powder into tablets.

6. A tablet containing 5-90% pregelatinized rice flour by weight. The tablet candy is obtained by producing a powder from a mixture containing pregelatinized rice flour by a fluidized bed granulation method, and then dry compressing the powder into tablets.

7. In the manufacturing method of tablet candy, producing a powder from a mixture containing 4 to 80% by weight of pregelatinized starch by fluidized bed granulation; The powder is then dry compressed into tablets to produce a tablet candy.

8. In the manufacturing method of tablet candy, A powder is produced from a mixture containing 5 to 90% by weight of pregelatinized rice flour by a fluidized bed granulation method; The powder is then dry compressed into tablets to produce a tablet candy.

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