Rapidly disintegrating solid food in the mouth and its manufacturing method

Abstract

To provide a solid food that disintegrates rapidly in the oral cavity but that maintains adequate strength during transport, and a method for manufacturing the same.SOLUTION: A solid food including 90 mass% or more of a water-soluble component, wherein the water-soluble component includes 60 mass% or more of carbohydrates when the mass of the solid food is 100 mass%, the solid food has a porosity of 17% or more and 35% or less, and the solid food disintegrates in 5 or more seconds to 65 or less seconds according to disintegration testing using an oral fast-disintegration measurement device; and a method for manufacturing a solid food, the method including steps for obtaining raw material granules using a raw material that includes a carbohydrate and a binder liquid, drying the raw material granules in an environment at a temperature of 10°C or more and 60°C or less to obtain dry granules, compressing the dry granules to obtain a solid compressed article, moistening the solid compressed article to obtain a moistened compressed article, and drying the moistened compressed article in an environment at a temperature of 10°C or more and 60°C or less to obtain a dry compressed article.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a solid food that disintegrates quickly in the oral cavity and a method for producing the same. [Background technology]

[0002] International Publication WO2018 / 229894 describes a confectionery with a grape-like texture. The confectionery includes a solidified gel composition and a collagen casing that covers the solidified gel composition. The confectionery containing this gel composition does not dissolve quickly in the mouth.

[0003] Tablets are not intended to disintegrate in the mouth and do not dissolve quickly in the mouth, so they are tasted by the flavoring agent applied to their surface. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. WO2018 / 229894 Brochure Summary of the Invention [Problem to be solved by the invention]

[0005] The object of the present invention is to provide a solid food that quickly disintegrates in the mouth while maintaining sufficient strength during transportation, and a method for producing the same. [Means for solving the problem]

[0006] The above problem can be solved, for example, by making a solid food containing a predetermined amount of water-soluble carbohydrate have a porosity within a predetermined range.

[0007] The first invention of this specification relates to a solid food product containing 90% by mass or more of water-soluble ingredients. When the mass of a solid food is taken as 100 mass%, the solid food contains 60 mass% or more of carbohydrates, which are water-soluble components. The porosity of the solid food is 17% or more and 35% or less. As a result, this solid food disintegrates in 5 to 65 seconds in a disintegration test using an intraoral disintegration speed measuring device.

[0008] An example of a solid food is a dietary supplement.

[0009] The carbohydrate preferably contains 60% by mass or more of either or both of sugars and sugar alcohols having a solubility in water at 25°C of 20 g / 100 g H2O or more and 300 g / 100 g H2O or less, when the mass of the solid food is taken as 100% by mass. The carbohydrate preferably contains 30% by mass or more of erythritol, when the mass of the solid food is taken as 100% by mass.

[0010] Solid food has a volume of 0.5 cm 3 More than 10cm 3 It is preferable that the thickness is 2 mm or more.

[0011] It is preferable that the surface roughness of the solid food be between 5 μm and 500 μm.

[0012] Another invention of this specification relates to a method for producing a solid food product, which includes a granulating step, a first drying step, a compressing step, a moistening step, and a second drying step. The granulation process is a process for obtaining raw granules using raw materials containing sugars and binder liquid. Examples of ingredients other than sugars and binder liquid are functional ingredients. The first drying step is a step for obtaining dried granules by drying the raw material granules in an environment of 10°C or higher and 60°C or lower. The compaction process is a process for compressing the dry granules to obtain a solid compact. The moistening step is a step for moistening the solid compressed material to obtain a moist compressed material. The second drying step is a step in which the humidified compressed material is dried in an environment of 10°C or higher and 60°C or lower to obtain a dry compressed material. The solid food obtained by this method may be any of the solid foods described above. Specifically, a solid food is a solid food that contains 90% or more by mass of water-soluble components, and the water-soluble components contain 60% or more by mass of carbohydrates when the mass of the solid food is 100% by mass.

[0013] The viscosity of the binder liquid is 10 mPa·s or more. 3 It is preferable that the solution has a viscosity of not more than mPa·s, and that the weight ratio obtained by dividing the weight of the sugar in the raw material by the weight of the binder liquid is 8 or more and 20 or less.

[0014] It is preferable that the raw material granules have a particle size (d), represented by the median 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 (t / d) of 1.5 or more and 5 or less.

[0015] The raw material granules preferably have a hardness of 1 gf or more and 10 gf or less.

[0016] The compression process involves mixing dry granules with a lubricant of 0.1% to 5% of the weight of the dry granules and compressing them at 10 kgf / cm 2 More than 300kgf / cm 2 Preferably, the process is carried out by compressing the mixture with the following compressive force to obtain a solid compressed product.

[0017] The moistening step is preferably a step for obtaining moistened compressed products by incorporating moisture into the solid compressed products in an amount of 0.5% to 3% of the weight of the solid compressed products. [Effects of the Invention]

[0018] According to the invention described in this specification, it is possible to provide a solid food that quickly disintegrates in the mouth while maintaining sufficient strength during transportation, and a method for producing the same. [Brief explanation of the drawings]

[0019] [Figure 1] FIG. 1 is a flowchart showing an example of a manufacturing process for solid food. [Figure 2] FIG. 2 is a photograph, in place of a drawing, showing the surface of a solid food product (Example) obtained by compressing it at a pressure of 87 kgf / cm 2 . [Figure 3] FIG. 3 is a photograph, in place of a drawing, showing the surface of a solid food (comparative example) obtained by compressing it with a force of 566 kgf / cm 2 . DETAILED DESCRIPTION OF THE INVENTION

[0020] The following describes embodiments of the present invention with reference to the drawings. The present invention is not limited to the embodiments described below, and also includes appropriate modifications of the embodiments below within the scope obvious to those skilled in the art.

[0021] The first invention of this specification relates to a solid food. A solid food means a food that is solid at room temperature. Examples of solid foods are nutritional supplements, dietary supplements, confectionery, preserved foods, emergency foods, and seasonings. It is preferable that solid foods are usually taken orally directly. Solid foods may be taken by dissolving them in a solvent (e.g., water). It is preferable that solid foods contain functional ingredients. Solid foods may be medicines or drugs, or quasi-drugs.

[0022] A solid food contains 90% or more by mass of water-soluble components when the solid food is taken as 100% by mass. By containing 90% or more by mass of water-soluble components, the rough feeling when placed in the mouth can be reduced. A water-soluble component refers to a component that dissolves in water at room temperature (25°C). An example of a water-soluble component is a water-soluble carbohydrate. Examples of carbohydrates are sugars, oligosaccharides, polysaccharides, and sugar alcohols. Sugars include monosaccharides and disaccharides. When the mass of a solid food is taken as 100% by mass, the solid food contains 60% or more by mass of carbohydrates, which are water-soluble components. In addition to those that dissolve in water, water-soluble components may also include those in an emulsified state and insoluble fine particles with a maximum diameter of 10 microns or less. Water-soluble components may also include components that do not cause a rough feeling in the mouth.

[0023] The solubility of water-soluble carbohydrates in 25°C water is preferably 20 g / 100 g H2O to 300 g / 100 g H2O, or may be 20 g / 100 g H2O to 250 g / 100 g H2O or 50 g / 100 g H2O to 200 g / 100 g H2O. Examples of such sugars include glucose, galactose, mannose, fructose, lactose (milk sugar), sucrose, maltose, erythritol, palatinose, xylitol, sorbitol, and mixed sugars of one or more of the following: reduced palatinose. As demonstrated in Example 3, solid foods containing lactose as the main carbohydrate may leave a gritty feeling in the mouth, so foods containing a carbohydrate other than lactose as the main component or that do not contain lactose are preferred. Sorbitol is also highly soluble and difficult to mold. For this reason, it is preferable to use a product whose main component is a carbohydrate other than sorbitol or that does not contain sorbitol.

[0024] The solid food preferably contains one or both of the above-mentioned water-soluble carbohydrates, namely, sugars and sugar alcohols, in an amount of 60% by mass or more (or 70% by mass or more, 80% by mass or more, 90% by mass or more) when the mass of the solid food is taken as 100% by mass. The solid food preferably contains 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) of erythritol when the mass of the solid food is taken as 100% by mass. As demonstrated by the examples, solid foods containing erythritol as the main carbohydrate have excellent moldability and solubility.

[0025] Solid foods preferably contain functional ingredients. When the mass of the solid food is taken as 100% by mass, the functional ingredient preferably accounts for 0.1% to 35% by mass, or alternatively, 0.1% to 10% by mass, 0.1% to 1% by mass, or 1% to 5% by mass. Examples of functional ingredients include vitamins, minerals, lactic acid bacteria, amino acids, peptides, proteins, lipids, nucleic acids, antioxidants, flavorings, and various active ingredients. Solid foods containing functional ingredients disintegrate quickly in the oral cavity, thereby increasing the concentration of the functional ingredient in the oral cavity and increasing the absorption rate of the functional ingredient in the oral cavity, and are therefore expected to have an immediate effect. An example of such a food is vitamins. In addition, foods containing functional ingredients are particularly effective as functional foods for treating dry mouth caused by xerostomia and Sjögren's syndrome.

[0026] The porosity of the solid food is between 17% and 35%. As a result, this solid food disintegrates in between 5 and 65 seconds in a disintegration test using an oral rapid disintegration measuring device. This solid food is expected to disintegrate quickly in the mouth without disintegrating during transportation. For this reason, as described above, it contains a large amount of water-soluble carbohydrates while having a porosity within an appropriate range. The porosity can be adjusted appropriately taking into account the type and proportion of carbohydrates contained in the solid food. The porosity may be between 17.5% and 34.5% or between 17.5% and 26% or between 25% and 27% or between 24.5% and 26.5% or between 30% and 34.5%.

[0027] The shape of the solid food is arbitrary. Examples of the shape of the solid food are a rounded cylinder (tablet), a rounded square prism, a sphere, an oval sphere, and a rounded polygonal prism. The solid food must be 0.5 cm2 in volume. 3 More than 10cm 3 The volume of solid food is 1 cm or less and the thickness is preferably 2 mm or more. 3 More than 5cm 3 It can be less than .1cm 3 More than 40cm 3 It can be less than 0.5cm 3 More than 4cm3 It can be less than .3cm 3 More than 10cm 3 It can be less than .4cm 3 More than 10cm 3 It can be less than 0.5cm 3 More than 10cm 3 The thickness may be the height when the solid food is placed on the floor in the most stable position. The thickness of the solid food may be an appropriate thickness taking into account the volume mentioned above. Examples of the thickness of the solid food are 2 mm or more, 3 mm or more, 5 mm or more, or 1 cm or more. The thickness may also be 3 mm or less, 5 mm or less, 1 cm or less, or 2 cm or less.

[0028] The weight of each solid food may be adjusted as appropriate. For example, the weight of each solid food may be 0.1 g to 10 g, 0.5 g to 5 g, or 1 g to 5 g.

[0029] The surface roughness of the solid food is preferably between 5 μm and 500 μm, but may also be between 20 μm and 400 μm, between 50 μm and 450 μm, between 100 μm and 3500 μm, or between 150 μm and 300 μm. The surface roughness may be determined, for example, based on the surface roughness specified in ISO 25178. If the surface roughness is small, the surface area will be small and the solid food will be less likely to crumble. On the other hand, if the surface roughness is large, the food will not be easy to mold and will be more likely to crumble.

[0030] The solid food of the present invention disintegrates in 5 to 65 seconds in a disintegration test using an oral disintegration rapid tester. This test simulates the oral cavity, and means that the solid food disintegrates in 5 to 65 seconds in the oral cavity of a healthy person. Disintegration refers to the time until the solid food becomes a mass of a specified size or less. Preferred disintegration times are 7 to 65 seconds, preferably 10 to 65 seconds, preferably 60 seconds or less, preferably 55 seconds or less, preferably 40 seconds or less, preferably 35 seconds or less, and preferably 30 seconds or less. The disintegration time can be adjusted by adjusting the amount of carbohydrate, porosity, amount of functional ingredient, and molding method. Tablets containing conventional disintegrants dissolve via a large amount of water. Therefore, a large amount of water is required to dissolve the tablet in the oral cavity, which causes thirst. In contrast, the solid food of the present invention disintegrates rapidly with a small amount of water (saliva) and does not cause thirst. Furthermore, if a solid food contains flavoring, the flavoring dissolves quickly in the mouth, allowing the aroma to spread quickly.

[0031] Another invention in this specification relates to a method for producing solid food. FIG. 1 is a flowchart showing an example of a manufacturing process for solid food. As shown in Figure 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). The solid food obtained by this method is any of the solid foods described above. Specifically, a solid food is a solid food that contains 90% or more by mass of water-soluble components, and the water-soluble components contain 60% or more by mass of carbohydrates when the mass of the solid food is 100% by mass.

[0032] The granulation step (S101) is a step for obtaining raw granules using a raw material containing a sugar and a binder liquid. Examples of components other than the sugar and the binder liquid are functional components. Examples of binder liquids include those with a viscosity of 10 mPa·s or more and 1×10 3 A solution with a viscosity of 10 mPa·s or more and 5×10 2The viscosity may be 10 mPa·s or less, and the viscosity may be 1×10 2 It is acceptable for the viscosity to be less than 1×10 mPa·s. 2 mPa·s or more 5×10 2 It is acceptable for the viscosity to be less than 1×10 mPa·s. 2 mPa·s or more 1×10 3 The viscosity may be less than mPa·s. Examples of binders (e.g., powders) that make up the binder liquid include ethyl cellulose, hypromellose, hydroxypropyl methylcellulose, and hydroxypropyl cellulose (HPC), or a mixture of two or more of these. Among these, hydroxypropyl cellulose (HPC) is preferred. The weight ratio obtained by dividing the weight of the carbohydrate in the raw material by the weight of the binder liquid is preferably 8 to 20, and may be 10 to 20, 15 to 20, 8 to 15, or 10 to 15.

[0033] The raw material granules preferably have a particle size (d), represented by the median 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 (t / d) of 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.

[0034] The granulation step (S101) is preferably a method for shaping the raw material granules within a certain range. An example of a specific method is extrusion granulation. By aligning the raw material granules to a uniform shape, such as a columnar shape, a solid compressed product can be obtained with low compression force, thereby dispersing voids. While small voids are dispersed when conventional granules are compressed, aligning the granules to a certain size allows molding with low compression force, increasing the void ratio in the molded product and enabling the formation of large void masses without dispersing the voids. Furthermore, by increasing the strength of the granules, the granules can be prevented from breaking down and maintaining their shape before being fed into the molding machine, preventing the voids from filling and further preventing the voids from decreasing due to breakage in the early stages of the compression process. Regarding the hardness of the molded product, as will be described later, since the raw material is mostly composed of water-soluble components, humidifying and drying the molded product can dissolve part of its surface, ensuring practical strength.

[0035] In the case of tablet presses commonly used in compression molding machines, the weight of the molded product depends on the volume of powder or granules filled into the mortar. In the present invention, it is preferable to ensure porosity by making the granules uniform in shape, and since the optimal range for porosity is narrow, it is preferable to reduce fluctuations in the granule filling weight. To reduce fluctuations in the granule filling weight, it is effective to make the granules uniform in size and to make the granules smaller than the mortar. Therefore, it is desirable to ensure that the ratio of the length of the mortar opening (the surface that takes in the granules) to the particle size of the granules does not exceed 3:1. For example, it is desirable to keep the length of granules filled into a circular mortar with a diameter of 15 mm to 5 mm or less. When the length of the granules is 1 mm, an example of the aspect ratio, which is the ratio of the particle size to the length of the granules, is 5. Preferably, the length of the granules is 3 mm or less, and in this case the aspect ratio is 3. To reduce weight fluctuations, it is desirable to make the length of the granules close to the particle size, but if the size of the granules themselves becomes too small, it becomes difficult to ensure voids in the molded product, so it is preferable that the aspect ratio, in which the long and short diameters of the granules are the same, be at least 1. The shape and size of the granules that stably ensure voids in the molded product are such that the long diameter is 1 / 3 or less of the diameter of the opening of the die hole, and the aspect ratio of the granules is 1 to 5, preferably 1.5 to 5.

[0036] It is preferable that the granules obtained by granulation maintain their shape until they are placed in the molding machine. Furthermore, if they break in the early stages of the compression process in the molding machine, it will be impossible to secure voids, but if they are not broken by the end of the compression process, the molded product itself will not harden. Therefore, it is preferable that the granules have an optimal hardness, and the viscosity of the water-soluble polymer binder liquid added during granulation is important for imparting hardness. A granule hardness of 1 to 10 gf is desirable, and the viscosity of the binder liquid added to achieve this hardness is 10 to 1,000 mPa·s.

[0037] 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 can be adjusted as appropriate. Drying at such a low temperature makes it possible to obtain dried granules without impairing the function of the functional ingredients. Preferred examples of drying temperatures 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, or 25°C or higher and 50°C or lower. Examples of drying times are 10 minutes or higher and 2 days or lower, 1 hour or higher and 1 day or lower, 2 hours or higher and 15 hours or lower, 3 hours or higher and 12 hours or lower, or 4 hours or higher and 8 hours or lower.

[0038] The compression step (S103) is a step for compressing the dry granules to obtain a solid compressed product. In the compression step, a mixture of the dry granules and a lubricant in an amount of 0.1% to 5% of the weight of the dry granules is compressed at 10 kgf / cm 2 More than 300kgf / cm 2 Preferably, the process is carried out by compressing the mixture with the following compressive force to obtain a solid compressed product.

[0039] The humidification step (S104) is a step for humidifying the solid compressed product to obtain a humidified compressed product. The humidification step is preferably a step for obtaining a humidified compressed product by incorporating moisture into the solid compressed product in an amount of 0.5% to 3% of the weight of the solid compressed product. Increasing the humidification rate increases the strength of the molded product, but also increases the disintegration time in the mouth, so it is desirable to adjust the humidification rate. A humidification rate of 3% or less is required to achieve a quick dissolution time in the mouth of 60 seconds or less, and a humidification rate of 2% or less is required to achieve a quick dissolution time in the mouth of 30 seconds or less. Since a humidification rate of 0.5% or more can achieve a practical hardness of 2 kgf or more, the humidification rate (by weight) is 0.5 to 3%, preferably 0.5 to 2%, and more preferably 0.5 to 1%. Because molding is performed under such low moisture conditions, it is possible to effectively prevent the loss of the functionality of functional ingredients. The humidification step is preferably performed in a high-temperature, high-humidity environment. Examples of the temperature in the humidification process are 40°C to 100°C, 50°C to 90°C, 60°C to 90°C, 40°C to 80°C, or 50°C to 75°C. Examples of the humidity in the humidification process are 40% RH to 100% RH, 50% RH to 90% RH, 60% RH to 90% RH, 40% RH to 80% RH, or 50% RH to 75% RH. The humidification time may be adjusted appropriately depending on factors such as humidity. Examples of the humidification time are 1 second to 1 hour, 2 seconds to 10 minutes, 3 seconds to 5 minutes, 5 seconds to 3 minutes, or 5 seconds to 1 minute.

[0040] The second drying step (S105) is a step for drying the humidified compressed material in an environment of 10°C to 60°C to obtain a dried compressed material. The temperature and drying time can be adjusted as appropriate. Preferred examples of the drying temperature are 20°C to 60°C, 25°C to 60°C, 30°C to 55°C, or 25°C to 50°C. Examples of the drying time are 10 minutes to 2 days, 1 hour to 1 day, 2 hours to 15 hours, 3 hours to 12 hours, or 4 hours to 8 hours.

[0041] The obtained dried and compressed product may be used as a solid food as it is, or may be heat sterilized and packaged to be used as a solid food. [Example]

[0042] Test Example 1 Granule strength test (n=5) In accordance with JIS Z8841, a particle hardness measuring device, NEW GRANO, manufactured by Okada Seiko Co., Ltd., was used to press a breaking terminal against the granule at a speed of 5 μm / s, and the load at the time of breaking was measured.

[0043] Test Example 2 Measurement of granule aspect ratio (length / particle size) (n=10) The length (minor axis) and major axis were measured using a microscope VHX-970F (50x) manufactured by KEYENCE Corporation, and the aspect ratio was calculated.

[0044] Test Example 3 Measurement of porosity of molded products (n=3) The porosity of the molded product was calculated using the following formula. Porosity of molded product (%) = ((volume of molded product - volume of powder) / volume of molded product) x 100 The volume of the compacts was calculated from the measurements of their dimensions. The volume of the powder was calculated from the measurements of particle density and weight using a density meter, AccuPyc 1330, manufactured by Micromeritics.

[0045] Test Example 4 Strength test of molded product (n=5) In accordance with JIS Z8841, a load cell tablet hardness tester PC-30 manufactured by Okada Seiko Co., Ltd. was used to press a breaking terminal against the molded product at a speed of 0.5 mm / s, and the load at which it broke was measured.

[0046] Test Example 5 Disintegration test of molded product (n=3) Using a Tricope Tester, an orally disintegrating tablet measuring device manufactured by Okada Seiko Co., Ltd., the molded product was placed between two metal plates with a 2.1 mm square mesh. Artificial saliva at 37°C was dripped onto the molded product from a height of 80 mm at a constant rate of 6 mL / min, and the time required for the molded product to break down and all residue to disappear was measured. Disintegration time was measured using a mechanism that detected the contact between the upper and lower metal plates when the molded product broke down and no residue remained on the metal plates with the mesh. Artificial saliva was obtained by dissolving 1.47 g of potassium chloride, 1.44 g of sodium chloride, and 3 g of polysorbate 80 in 1 L of distilled water.

[0047] Test Example 6 Evaluation of molded product surface shape (n=3) Using a one-shot 3D shape measuring instrument, VR-5000, manufactured by KEYENCE Corporation, the depth of the valley from the base line was measured by measuring the profile of the molded product surface, and the maximum value was shown in accordance with ISO 25178. [Example]

[0048] Manufacturing process and characteristic values ​​(granule manufacturing process, compression molding process, humidification and drying process) 700 g of erythritol and 300 g of L-ascorbic acid were mixed for 3 minutes using a Dalton Co., Ltd. universal mixer 5DM, and then 46 g of a 7.5% HPC-L aqueous solution (viscosity 220 mPa·s) was added and mixed for 3 minutes. The mixed powder was extruded and granulated using a Hata Iron Works Co., Ltd. cylindrical granulator HG-300V (hole diameter 0.8 mm), and then dried overnight at 50°C in an Okada Seiko Co., Ltd. ventilated box dryer CDP-12-9.6WDS. The dried granules were passed through a 10-mesh sieve, and then calcium stearate equivalent to 1% of the granule weight was added and mixed. The mixture was then compressed at 171 kgf / cm using a single-punch tablet press N-30E manufactured by Okada Seiko Co., Ltd., using a 15 mm diameter circular punch to form a target weight of 1 g. 2 The obtained compression molded product was placed in a thermo-hygrostat at 70°C and 80% RH for 10 seconds to humidify it (weight increase was 1%), and then dried overnight at 40°C in a ventilated dryer to obtain a molded product. The granules had a diameter of 0.8 mm, an average length of 2.5 mm, an aspect ratio of 3.1, and a granule hardness of 4 gf. The compact had a diameter of 15 mm, a thickness of 5.02 mm, and a volume of 0.86 cm. 3 The hardness was 4.2 kgf, the porosity was 23.2%, and the disintegration time was 17 seconds. [Example]

[0049] Relationship between compressive force, porosity and collapse time The mixed granules containing calcium stearate obtained in Example 1 were compressed using a single punch tablet press at various compression forces. The resulting molded products were moistened and dried in the same manner as in Example 1. The measurement results for the porosity and disintegration time of the resulting molded products are shown in the table. The results showed that as the compressive force increased, the porosity decreased and the disintegration time became longer, but when the porosity was 17.9% or more, the disintegration time was within 60 seconds.

[0050] [Table 1] [Example]

[0051] Comparison of sugars with 10% VC added (compression force and porosity are adjusted) In the granulation process, 900 g of sugar alcohols and sugars, 100 g of L-ascorbic acid, and 70 g of a 5% HPC-L aqueous solution (viscosity 80 mPa·s) were added as a binder solution. In the compression molding process, the compression force was adjusted so that the void ratio was approximately the same. The other operating conditions were the same as in Example 1, and the evaluation results of the properties of the molded product (after the humidification and drying processes) are shown in the table. The results showed that the disintegration time of the sugar alcohols and sugars tested was within 60 seconds. When lactose was used, a rough feeling remained in the mouth, and the use of lactose was not recommended from the viewpoint of texture.

[0052] [Table 2] [Example]

[0053] Viscosity of binder liquid (HPC-L, M), granule hardness, and molded product properties In the granulation process, 900 g of erythritol and 100 g of L-ascorbic acid were used, and granulation was carried out by varying the concentration and type of water-soluble polymer (HPC) in the binder solution. In the compression molding process, the compression force was adjusted so that the void ratio was approximately the same. Other operating conditions were the same as in Example 1, and the evaluation results of the property values ​​of the resulting molded products (after the humidification and drying processes) are shown in the table. The results showed that as the viscosity of the binder liquid increased, the resulting granule hardness increased, as did the hardness of the compacted product after compression. It was also possible to use both low-viscosity HPC (HPC-L) and medium-viscosity HPC (HPC-M) types in combination to adjust viscosity, resulting in granules and compacts of similar quality. Furthermore, when preparing a high-viscosity binder liquid, the amount of HPC-M used could be increased. Even in formulations with a high water-soluble component, granulation with water alone results in brittle granules, and even when these brittle granules are compressed, they do not harden and no molded product is obtained. For this reason, it is preferable to use a water-soluble polymer binder (an aqueous solution with a viscosity of 10 mPa·s or more) during granulation.

[0054] [Table 3] [Example]

[0055] Moisture level vs. strength, collapse time The manufacturing method was the same as in Example 1. In the granulation process, 900 g of erythritol and 100 g of L-ascorbic acid were taken, and 70 g of a 5% HPC-L aqueous solution (sugar / binder liquid ratio: 12.9) was added as a binder solution, followed by granulation and drying. In the compression molding process, a compression force (115 kgf / cm 2The conditions were adjusted so that the mass (weight) and porosity (25%) were similar. The obtained compression molded product was placed in a thermo-hygrostat at 70°C and 80%RH and humidified. After being removed at regular intervals, it was dried overnight at 40°C in a ventilated dryer to produce a molded product. The weight of the molded product before and after humidification was measured, and the weight increase was taken as the humidification rate. The results showed that the hardness and disintegration time of the extruded product increased with an increase in the humidity level (humidification time). At humidity levels of 3% or less, the disintegration time was within 60 seconds. The practical hardness of extruded products is 3-6 kgf, and excessive humidity will delay the disintegration time.

[0056] [Table 4] [Example]

[0057] Example of improved taste by using sugars in combination (erythritol content 30%) In the granulation process, 350 g of erythritol, 450 g of glucose, and 200 g of L-ascorbic acid were added, and 70 g of 5% HPC-L aqueous solution (sugar / binder liquid ratio: 11.4) was added as the binder solution. After granulation, the mixture was dried. Calcium stearate equivalent to 1% of the weight of the resulting granules was added, and the mixture was compressed at a pressure of 120 kgf / cm. 2 The obtained moldings showed good properties, with a porosity of 25%, a hardness of 3.5 kgf, and a disintegration time of 19 seconds. The sweetness of erythritol was increased by adding glucose compared to when it was used alone, and the sourness of L-ascorbic acid was alleviated. For functional ingredients with strong flavors such as L-ascorbic acid, it is possible to adjust (mask) the flavor by combining them with sugars. [Example]

[0058] Verification at actual production scale 1 A 20 kg scale production was carried out using the four blending ratios shown in the table. All raw materials except HPC-L, fine silicon dioxide, flavoring, and calcium stearate were mixed for 3 minutes using an Okada Seiko Co., Ltd. New Speed ​​Kneader NSK-650 S type, and then the HPC-L aqueous solution was added and mixed for 3 minutes. The mixed powder was extrusion granulated using a Hata Iron Works Co., Ltd. cylindrical granulator HG-300V (hole diameter 0.8 mm), and then dried overnight at 50°C in an Okada Seiko Co., Ltd. ventilated box dryer CDP-12-9.6WDS. The dried granules were passed through a 10-mesh sieve, after which flavoring, fine silicon dioxide, and calcium stearate were added and mixed. The mixture was compressed (compressed) continuously for 10 minutes using a 15 mm diameter circular (chamfered) punch in a Kikusui Seisakusho rotary tablet press (LIBRA2) at 20 rpm to a target weight of 1 g. The compressed product was then placed in a thermo-hygrostat at 70°C and 80% RH for 10 seconds to moisten it, and then dried overnight at 40°C in a forced-air dryer to obtain a tablet. In the manufacturing method of the present invention, no tableting problems were observed for any of the compounded compositions tested, and continuous manufacturing was possible without any abnormalities in appearance such as cracks or chips.

[0059] [Table 5]

[0060] [Table 6] [Example]

[0061] Verification at actual production scale 2 The manufacturing conditions and evaluation results of the characteristic values ​​in Example 7 are as shown in the table.

[0062] [Table 7] [Example]

[0063] Surface shape of molded product The depth of the pores on the surface of the molded product containing "lactic acid bacteria" and "iron and folic acid" obtained using the formulation and manufacturing method shown in Example 7 was measured using the method of Test Example 6. Separately, measurements were also taken on molded products obtained by increasing the compression force as a comparative example. The compression force, porosity of the molded product, disintegration time, and maximum surface pore depth are summarized in the table.

[0064] [Table 8]

[0065] As a representative example, a surface photograph (20x magnification) of a molded "lactic acid bacteria" is shown in Figure 2. The compressive force is 87 kgf / cm 2 3 is a photograph in place of a drawing showing the surface of a solid food (Example) obtained by compressing the food at a compressive force of 566 kgf / cm. 2 2 and 3 are photographs in lieu of drawings showing the surface of a solid food (comparative example) obtained as described above. Figures 2 and 3 show the difference in the unevenness of the surface and the voids caused by the compression force, and that the granular shape remains when the compression force is low. After the molded product disintegrates in saliva, the granules quickly disintegrate, so the smaller the compression force, the higher the disintegratability. [Industrial Applicability]

[0066] The invention can be used, for example, in the food industry.

Claims

1. A solid nutritional supplement containing 60% by mass or more of erythritol, The surface roughness of the nutritional supplement is 20 μm or more and 400 μm or less, The volume of the dietary supplement is 0.5 cm ３ 10cm or more ３ is as follows: The dietary supplement disintegrates in 5 seconds or more and 65 seconds or less in a disintegration test using an oral disintegration rate measuring device, The hardness of the nutritional supplement is 3.1 kgf or more and 6.5 kgf or less.

2. 10. The dietary supplement of claim 1, The volume of the dietary supplement is 0.5 cm ３ 4cm or more ３ The following are nutritional supplements:

3. 10. The nutritional supplement of claim 1, wherein the thickness of the nutritional supplement is 3 mm or more.

4. 10. The nutritional supplement of claim 1, wherein the nutritional supplement has a cylindrical or tablet shape with a diameter of 15 mm.

5. 10. The dietary supplement of claim 1, The nutritional supplement has a surface roughness of 100 μm or more and 350 μm or less.

6. 10. The dietary supplement of claim 1, A dietary supplement having a porosity of 17% or more and 35% or less.

7. 10. The dietary supplement of claim 1, A dietary supplement having a porosity of 23.2% or more and 35% or less.

8. 10. The dietary supplement of claim 1, A dietary supplement comprising water-soluble granules having a hardness of 1 gf or more and 10 gf or less.

9. 10. The dietary supplement of claim 1, The hardness of the nutritional supplement is 3.8 kgf or more and 6.5 kgf or less.

10. 10. The dietary supplement of claim 1, The volume of the dietary supplement is 0.5 cm ３ 4cm or more ３ is as follows: The thickness of the nutritional supplement is 3 mm or more, The surface roughness of the nutritional supplement is 100 μm or more and 350 μm or less, The porosity of the dietary supplement is 23.2% or more and 35% or less; A dietary supplement further containing hydroxypropyl cellulose.

11. 2. The nutritional supplement according to claim 1, wherein the maximum depth of the pores on the surface of the nutritional supplement is 190 μm or more and 263 μm or less.

12. a granulation step for obtaining raw material granules using a raw material containing a sugar and a binder liquid; a first drying step for drying the raw material granules to obtain dried granules; compressing the dried granules to obtain a solid compact; a moistening step for moistening the solid compressed material to obtain a moist compressed material; a second drying step for drying the moist compact to obtain a dry compact; The raw material granules have a particle size (d) represented by the median value of the particle size distribution of 0.5 mm to 1.5 mm, a length (t) of 0.75 mm to 7.5 mm, an aspect ratio (t / d) of 1.5 to 5, and a hardness of 1 gf to 10 gf, and contain 90% by mass or more of water-soluble components, The water-soluble component contains 60% by mass or more of erythritol, which is a carbohydrate, when the mass of the nutritional supplement is 100% by mass, The binder liquid has a viscosity of 80 mPa·s or more and a viscosity of 1×10 ３ It is a solution of 0.05 mPa·s or less, In the compressing step, the dry granules are mixed with a lubricant in an amount of 0.1% to 5% of the weight of the dry granules, and the mixture is compressed under a pressure of 10 kgf / cm ２ More than 300kgf / cm ２ A process for compressing the mixture with the following compressive force to obtain a solid compressed product: The humidifying step is a step of adding moisture to the solid compressed product in an amount of 0.5% to 3% by weight of the solid compressed product to obtain a humidified compressed product, The method according to any one of claims 1 to 11, wherein the dietary supplement is a dietary supplement.

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