Cool-melting granular composition and preparation method therefor

Abstract

The present invention relates to a cool-melting granular composition comprising a sugar alcohol and plant root extract, and a preparation method therefor and relates, more specifically, to a granular composition comprising: a sugar alcohol selected from the group consisting of erythritol, xylitol, and a combination thereof; a chicory root extract; and an excipient, so as to be offered in a cool-melting form, and a preparation method therefor. The granular composition according to the present invention is prepared in accordance with an appropriate mixing ratio of the sugar alcohol, chicory root extract, and excipient and thus can be offered in a cool-melting form. Accordingly, the granules have a uniform granularity, dissolve more smoothly in the mouth when ingested, and thus can be swallowed more pleasantly, and because the granules melt quickly upon coming into contact with the mouth, the person who ingested the granules can have a pleasantly refreshing sensation.

Description

Cool-melting assembly composition and method for producing the same

[0001] The present invention relates to a cool-melting granular composition comprising a sugar alcohol and a plant root extract and a method for producing the same, and more specifically, to an granular composition characterized in that it has a cool-melting formulation by comprising a sugar alcohol selected from the group consisting of erythritol, xylitol and combinations thereof, a chicory root extract and an excipient, and a method for producing the same.

[0002] Sugar alcohols are sugar derivatives in which the aldehyde group (-CHO) or carbonyl group (C=O) of monosaccharides or disaccharides is reduced to a hydroxyl group (-OH). They do not have a cyclic structure, do not undergo browning (Maillard reaction), and are relatively stable to heat and pH. These sugar alcohols have low calories, equivalent to 5-75% of sugar, and their heat of dissolution is 1.3-10 times that of sugar, so they have a high heat absorption when dissolved, which allows them to provide a strong refreshing sensation. In addition, they are heat-stable and hardly decompose when heated, and are stable in the pH range of 2-10, so they are used as sweeteners in various foods.

[0003] Most sugar alcohol-containing foods currently on the market are manufactured in powder form. However, powder form presents problems such as poor swallowing quality and a lingering aftertaste due to its sweetness, reducing palatability. Furthermore, sugar alcohols are highly soluble, and friction during the manufacturing process of the composite composition or contact with other liquids can cause them to melt or harden, making it difficult to achieve the desired texture. Meanwhile, most engineers in the industry are primarily focused on improving the taste of food, and research into enhancing sensory perception upon consumption is lacking. Consequently, no products have yet been developed that significantly enhance sensory perception upon consumption.

[0004] Based on this background, the present inventors have confirmed that, as a result of a survey on consumer awareness of granulated formulations containing sugar alcohols, consumers complained of discomfort such as a rough texture and powdery texture that gets stuck in the throat when consumed, causing coughing, and an unpleasant aftertaste. Accordingly, the present inventors completed the present invention while researching a granulated composition having a cool-melting formulation that melts gently in the mouth when consumed and provides a refreshing cooling sensation when it touches the mouth to resolve the above-mentioned discomfort.

[0005]

[0006] Currently, Korean Patent Publication No. 2019-0131192 discloses an orally disintegrating tablet comprising, as a main excipient, sugar or sugar alcohol granules composed of xylitol or erythritol, surface-modified by wet granulation with an ethyl cellulose solution, and Korean Patent Publication No. 2020-0049238 discloses a granule composition comprising processed green tea having a dietary fiber content of 70 wt% or more, oligosaccharides, and sugar alcohols, but no disclosure has been made regarding a granule composition comprising erythritol, xylitol, chicory root extract, and excipients.

[0007] (Prior art literature)

[0008] (Patent Document 1) Korean Patent Publication No. 2019-0131192

[0009] (Patent Document 2) Korean Patent Publication No. 2020-0049238

[0010] An object of the present invention is to provide an assembly composition comprising 10 to 80 wt% of a sugar alcohol selected from the group consisting of erythritol, xylitol, and combinations thereof; a plant root extract; and an excipient.

[0011] In addition, another object of the present invention is to provide a method for producing an assembly composition, comprising the steps of: (a) mixing 10 to 80 wt% of a sugar alcohol selected from the group consisting of erythritol, xylitol, and combinations thereof; a plant root extract; and an excipient; and (b) subjecting the mixture obtained in step (a) to a fluidized bed assembly process.

[0012] In order to achieve the above object, the object of the present invention is to provide an assembly composition comprising 10 to 80 wt% of a sugar alcohol selected from the group consisting of erythritol, xylitol, and combinations thereof; a plant root extract; and an excipient.

[0013] In addition, another object of the present invention is to provide a method for producing an assembly composition, comprising the steps of: (a) mixing 10 to 80 wt% of a sugar alcohol selected from the group consisting of erythritol, xylitol, and combinations thereof; a plant root extract; and an excipient; and (b) subjecting the mixture obtained in step (a) to a fluidized bed assembly process.

[0014] The granulated composition according to the present invention is manufactured according to an appropriate mixing ratio of sugar alcohol, plant root extract, and excipients, resulting in a cool-melting formulation. Consequently, the granulated composition has a uniform particle size and melts smoothly in the mouth upon ingestion, making it easy to consume and enjoy a smooth, pleasant swallowing experience. Furthermore, it quickly melts upon contact with the mouth, providing a pleasant, refreshing sensation to the ingestor.

[0015] FIG. 1 is a photograph showing a cool-melting assembly composition manufactured according to one embodiment of the present invention.

[0016] FIG. 2 is a photograph showing a cool-melting probiotic food composition manufactured according to one embodiment of the present invention.

[0017] FIG. 3 is a photograph showing a cool-melting red rhubarb probiotic food composition manufactured according to one embodiment of the present invention.

[0018] Hereinafter, the present invention will be described in more detail through examples. These examples are intended solely to illustrate the present invention more specifically, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples, in accordance with the gist of the present invention.

[0019]

[0020] The present invention provides an assembly composition comprising 10 to 80 wt% of a sugar alcohol selected from the group consisting of erythritol, xylitol, and combinations thereof; a plant root extract; and an excipient.

[0021] In the present invention, the erythritol and xylitol are among various types of sugar alcohols, and are derivatives of monosaccharides, which are obtained by catalytic reduction of sugars, whereby the carbonyl group (=CO) of the sugar is converted to a hydroxyl group (-OH). Since sugar alcohols are not utilized in the body, they can be widely used as raw materials and product materials for functional foods as well as low-calorie sweeteners and dietary foods for specific diseases (obesity, diabetes).

[0022] In the present invention, the assembly composition may contain 10 to 80 wt% of a sugar alcohol selected from the group consisting of erythritol, xylitol, and combinations thereof based on the total weight of the assembly composition, specifically, 60 to 80 wt% of erythritol and xylitol, and more specifically, 35 to 50 wt% of erythritol and 10 to 20 wt% of xylitol, and in this case, as a cool-melting formulation, it may provide the most uniform particle size of the assembly and excellent assembly quality and emotional quality, but is not limited thereto.

[0023] In the present invention, the plant root extract may be, but is not limited to, a chicory root extract.

[0024] In the present invention, the chicory root extract is a water-soluble dietary fiber, and acts as a binder in the granular composition, thereby improving the problem of powdering that may occur when the granular composition is consumed, and enabling the formation of a uniform particle size of the granular composition, thereby increasing ease of consumption, and enabling the production of a composition with an excellent refreshing sensation and a melting sensation, but is not limited thereto.

[0025] The content of the chicory root extract may be 10 to 40 wt% based on the total weight of the granulated composition, specifically 15 to 35 wt%, and more specifically 20 to 30 wt%, but is not limited thereto. In this case, when the content of the chicory root extract is less than 10 wt% or more than 40 wt%, the quality and sensory quality of the granulated composition may deteriorate, thereby reducing convenience when consumed, and the melting speed of the granulated composition may be slow, thereby reducing the cool-melting effect of smooth melting.

[0026] In the present invention, the assembly composition is a cool-melting formulation, and when ingested, the assembly provides a cool and refreshing sensation as if snow is melting when it touches the tongue in the mouth, and the composition melts and disappears in an instant, and after swallowing, it can provide a strong, clean sensation as if nothing had been consumed.

[0027] In the present invention, the average particle size of the assembly composition may be 100 mesh to 130 mesh, specifically 110 mesh to 120 mesh, but is not limited thereto.

[0028] In the present invention, the average particle size of the chicory root extract powder may be 700 μm or less, specifically 500 μm or less, more specifically 400 μm or less, and even more specifically 300 μm or less, but is not limited thereto. At this time, when the powder particle size of the chicory root extract is controlled to be 700 μm or less, a granulated composition having a more uniform particle size can be implemented, thereby providing a granulated composition having better ingestion convenience and palatability.

[0029] In the present invention, the excipient may include, but is not limited to, silicon dioxide.

[0030] In the present invention, the content of the excipient may be 0.2 to 20 wt% based on the total weight of the entire composition. Specifically, it may be 0.5 to 10 wt%, and more specifically, it may be 0.5 to 5 wt%. If the excipient is silicon dioxide, the content of the silicon dioxide may be 0.2 to 2 wt%, but is not limited thereto.

[0031] In the present invention, the excipient may serve to secure the fluidity required during the production process of the assembly composition, but is not limited thereto.

[0032] In the present invention, the assembly composition may further include additional effective ingredients in addition to sugar alcohol, plant root extract, and excipients, but is not limited thereto.

[0033]

[0034] In addition, the present invention may be a method for producing an assembly composition, including, but not limited to, a step of mixing (a) 10 to 80 wt% of a sugar alcohol selected from the group consisting of erythritol, xylitol, and combinations thereof; a chicory root extract; and an excipient; and (b) a step of subjecting the mixture obtained in step (a) to a fluidized bed assembly process.

[0035] In the present invention, the assembly composition is a composition produced through an assembly process and may be the same as an assembly, but is not limited thereto.

[0036] In the present invention, the assembly composition may be manufactured by a wet method, and specifically, may be manufactured by a fluidized bed assembly process among wet methods, but is not limited thereto.

[0037] In the present invention, the fluidized bed granulation process may refer to a technology of producing fine granules by introducing powder as a seed into a fluidized bed device and fluidizing it, and then spraying purified water, alcohol, or a mixture thereof onto the powder using a top-spray method. The process may have the advantage of being able to secure precise spherical particles having a relatively uniform particle size compared to other processes such as an extrusion granulation process and a high-speed mixer granulation process.

[0038] In the present invention, the granulation composition may be manufactured by the fluidized bed granulation process, thereby providing a better cool-melting formulation and improved texture compared to the extrusion granulation process, which may cause aesthetic rejection due to the excessively large particle size of the granulation.

[0039] In general, when manufacturing an assembly composition by a fluidized bed assembly process, problems such as choking or powdering may occur when ingested due to the fine size of the manufactured assembly, whereas the assembly composition according to the present invention is manufactured by the fluidized bed assembly process using chicory root extract as a binder, thereby improving problems such as powdering, and providing an assembly composition with enhanced palatability such as ease of ingestion and a refreshing feeling due to uniform particle size formation.

[0040] The present invention may be a food composition comprising an assembly composition comprising 10 to 80 wt% of a sugar alcohol selected from the group consisting of erythritol, xylitol, and combinations thereof; a plant root extract; and an excipient, but is not limited thereto.

[0041] In the present invention, the food composition comprises a cool-melting granulation composition, and may further comprise all known ingredients commonly used in food compositions. Specifically, the food composition may further comprise at least one selected from the group consisting of excipients, binders, disintegrants, flavoring agents, sweeteners, coloring agents, and preservatives commonly used in food compositions. In this case, the sweetener may refer to a sweetener that can be additionally used in addition to the xylitol and erythritol according to the present invention.

[0042] In the present invention, the excipient is not particularly limited as long as it is a substance added to make the preparation easy to ingest or to form a certain shape, so long as it does not affect the taste and formulation (particularly a cool-melting formulation) of the composition according to the present invention. Examples of such excipients include, but are not limited to, maltodextrin, starch, calcium carbonate, sucrose, lactose, glucose, mannitol, isomalt, xylitol, gelatin, (micro)crystalline cellulose, sorbitol, maltitol, HPMC (hypromellose), sodium lauryl sulfate, sodium alginate, calcium phosphate, etc.

[0043] In the present invention, the binder is a substance that allows the form of the formulation to be maintained, and may be, for example, at least one selected from water, ethanol, hydroxypropyl cellulose suspension, hydroxypropyl methyl cellulose suspension, and ethyl cellulose aqueous suspension, but is not limited thereto.

[0044] In the present invention, the disintegrant is for promoting disintegration in the digestive tract of the body, and may be, for example, at least one selected from hydroxypropyl methylcellulose, bentonite, hydroxypropyl starch, sodium carboxymethylcellulose, calcium carboxymethylcellulose, sodium alginate, sodium lauryl sulfate, anhydrous silicic acid, 1-hydroxypropyl cellulose, dextran, modified starch, starch, ion exchange resin, polyvinyl acetate, formaldehyde-treated casein and gelatin, alginic acid, amylose, guar gum, bicarbonate polyvinylpyrrolidone, gum arabic, amylopectin, pectin, sodium polyphosphate, ethylcellulose, sucrose, and magnesium aluminum silicate, but is not limited thereto.

[0045] In the present invention, the sweetener serves to mask a bitter taste, and examples thereof include, but are not limited to, white sugar, glucose, D-sorbitol, aspartame, licorice extract, erythritol, steviol glycosides, and enzyme-processed stevioside.

[0046] In the present invention, examples of the air freshener that can be used include, but are not limited to, orange oil, fruit extract, cinnamon oil, spearmint oil, peppermint water, vanilla, peppermint oil, rose oil, lemon oil, berry scent, strawberry scent, grape scent, berry scent, yogurt scent, etc.

[0047] In the present invention, the coloring agent may include, but is not limited to, artificial coloring agents such as edible synthetic coloring agents; natural coloring agents such as gardenia yellow, safflower yellow, cochineal extract, caramel color, red yeast rice color, and saffron color.

[0048] In the present invention, examples of preservatives that can be used include, but are not limited to, dehydroacetic acid, sorbic acid, benzoic acid, propionic acid, and parahydroxybenzoic acid esters.

[0049] In addition, the food composition of the present invention may further include additives such as stabilizers, thickeners, bulking agents, or pH adjusters commonly used in food compositions, but is not limited thereto.

[0050] In the present invention, the food composition may further include an active ingredient selected from the group consisting of probiotics, rhubarb root extract, vitamins, zinc, and combinations thereof, but is not necessarily limited thereto, and any active ingredient that can provide health benefits to the human body may be further included as long as it does not affect the taste and formulation (particularly, cool-melting formulation) of the assembly composition according to one embodiment, and specifically, may be selected from the group consisting of probiotics, rhubarb root extract, vitamin C, vitamin D, zinc, and combinations thereof.

[0051] In the present invention, the content of the additionally included effective ingredient may be 0.001 to 35 wt% with respect to the entire composition, but is not limited thereto.

[0052] In one embodiment of the present invention, when the further included active ingredient is a probiotic, the content of the probiotic may be 0.1 to 20 wt% with respect to the entire composition, but is not limited thereto.

[0053] In one embodiment of the present invention, when the further included effective ingredient is a rubab root extract, the content of the rubab root extract may be 0.1 to 1 wt% with respect to the entire composition, but is not limited thereto.

[0054] In one embodiment of the present invention, when the additionally included active ingredient is vitamin C, the content of vitamin C may be 10 to 24 wt% with respect to the entire composition, but is not limited thereto.

[0055] In one embodiment of the present invention, when the additionally included active ingredient is vitamin D, the content of vitamin D may be 0.001 to 1 wt% with respect to the entire composition, but is not limited thereto.

[0056] In one embodiment of the present invention, when the additionally included active ingredient is zinc, the content of zinc may be 0.001 to 1 wt% with respect to the entire composition, but is not limited thereto.

[0057] In the present invention, the assembly composition or food composition can be applied to various health functional foods, but is not limited thereto.

[0058] Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

[0059]

[0060] Example 1

[0061] An assembly composition having the cool-melting formulation of Example 1 was prepared according to the ingredients and contents described in Table 1 below.

[0062]

[0063] [Table 1]

[0064]

[0065]

[0066] Example 2

[0067] The assembly composition of Example 2 was manufactured in the same manner as Example 1 except that it contained 73% by weight of erythritol instead of 50% by weight, did not use xylitol, and had a different content of glucose according to this, as shown in Table 1 above. The other compositions and contents were the same as those of Example 1.

[0068]

[0069] Example 3

[0070] The assembly composition of Example 3 was manufactured in the same manner as Example 1 except that it contained 73% by weight of xylitol instead of 23% by weight, erythritol was not used, and the content of glucose was accordingly different, as shown in Table 1 above. The other compositions and contents were the same as those of Example 1.

[0071]

[0072] Comparative Example 1

[0073] The assembly composition of Comparative Example 1 was manufactured in the same manner as Example 1 except that chicory root extract powder was not used and the glucose content was the same as that of Example 1, as shown in Table 1 above.

[0074]

[0075] Comparative Example 2

[0076] The assembly composition of Comparative Example 2 was manufactured in the same manner as Example 1 except that HPMC was used instead of chicory root extract powder and the glucose content was increased accordingly, as shown in Table 1 above.

[0077]

[0078] Comparative Example 3

[0079] The assembly composition of Comparative Example 3 was manufactured in the same manner as Example 1 with the only difference being that the content of chicory root extract powder used was 5% instead of 25%, as shown in Table 1 above, and the content of glucose accordingly.

[0080]

[0081] Comparative Example 4

[0082] The assembly composition of Comparative Example 4 was manufactured in the same manner as Example 1 with the only differences being that the content of xylitol was 17 wt% instead of 23 wt%, the content of erythritol was 36 wt% instead of 50 wt%, and the content of chicory root extract powder was 45% instead of 25%, and the content of glucose accordingly was the same as in Example 1, as shown in Table 1 above.

[0083]

[0084] Experimental Example 1

[0085] The particle size, quality, sensory quality, and melting speed of the granulated compositions manufactured in Examples 1 to 3 and Comparative Examples 1 to 4 were evaluated using the following methods, and the results are shown in Tables 2 and 3 below.

[0086]

[0087] 1-1. Quality assessment of assembly

[0088] In order to evaluate the quality of the assembly, the average particle size of the assembly, the fine particle ratio of the assembly, and the particle size distribution of the assembly were measured for the assembly compositions manufactured in the above examples and comparative examples, and the results are shown in Table 2 below.

[0089] At this time, the average particle size of the assembly was calculated by measuring the particle size distribution by mesh for the assembly compositions manufactured in the examples and comparative examples, and the evaluation criteria for the differential ratio and particle size distribution are as follows.

[0090] 1) Evaluation criteria for differential ratio

[0091] Top: Appropriate amount of fine particles [the proportion of fine particles (100 mesh (150㎛) or less) is less than 60%]

[0092] Medium: Some amount of fine particles [the proportion of fine particles (100 mesh (150㎛) or less) is 60-80%]

[0093] Ha: Excessive amount of fine particles [the proportion of fine particles (100 mesh (150㎛) or less) exceeds 80%]

[0094]

[0095] 2) Evaluation criteria for particle size distribution

[0096] Top: Particle size is appropriately (uniformly) distributed [50 (300㎛) to 200 (74㎛) mesh ratio exceeds 90%]

[0097] Medium: The particle size is somewhat uneven [50 (300 ㎛) to 200 (74 ㎛) mesh ratio is 80 to 90%]

[0098] Ha: The particle size is not very uniform [the ratio of 50 (300㎛) to 200 (74㎛) mesh is less than 80%]

[0099]

[0100] [Table 2]

[0101]

[0102]

[0103] As shown in Table 2 above, the granulated compositions of Examples 1 to 3 were manufactured with an average particle size of 111 to 117 mesh, and the fine particle ratio and particle size distribution of the granulated composition were both evaluated as high, so that it had a uniform particle size, prevented powder scattering, and was confirmed to have excellent convenience in ingestion of the granulated composition.

[0104] In addition, a photograph of the assembly composition manufactured in Example 1 is shown in Fig. 1. As shown in Fig. 1, it was confirmed that a nearly white assembly was manufactured.

[0105] On the other hand, the assembly composition of Comparative Example 1 did not contain chicory root extract powder compared to Example 1, and it was confirmed that the fine particle ratio of the assembly was excessive, so that powder flying easily occurred, reducing convenience when consuming.

[0106] The assembly composition of Comparative Example 2 did not contain chicory root extract powder, but instead contained HPMC, resulting in a very uneven particle size distribution, which resulted in poor assembly quality.

[0107] It was confirmed that the granulated composition of Comparative Example 3 contained a smaller amount of chicory root extract powder compared to Example 1, and thus, like Comparative Example 2 which did not contain chicory root extract powder, the granulated composition had an excessive fine particle ratio, which easily caused powder to fly around, thus reducing convenience when consumed.

[0108] The assembly composition of Comparative Example 4 contained an excessive amount of powdered chicory root extract, and it was confirmed that the particle size was not very uniform, resulting in a deterioration in the quality of the assembly.

[0109]

[0110] 1-2. Emotional quality evaluation of the assembled composition

[0111] The sensory quality (degree of roughness, degree of throat blockage, and refreshing feeling) and melting speed were evaluated by having 20 adults (aged 25 to 45 years) directly ingest 1 g of each of the assembly compositions manufactured in the examples and comparative examples.

[0112] At this time, the degree of roughness, sore throat, and refreshing feeling was evaluated using a 7-point scale, with a lower score indicating less roughness and sore throat, and the melting speed was evaluated by measuring the time taken for complete melting after ingestion.

[0113]

[0114] [Table 3]

[0115]

[0116]

[0117] As shown in Table 3 above, the granulated compositions of Examples 1 to 3 according to the present invention exhibited excellent palatability due to their low roughness and throat irritation and high refreshing sensation. Furthermore, they exhibited a rapid melting speed, resulting in a smooth melting effect and enhanced ease of consumption.

[0118] On the other hand, the assembly composition of Comparative Example 1 did not contain chicory root extract powder compared to Example 1, and it was confirmed that the degree of throat blockage was evaluated to be high, resulting in low preference and convenience when consumed.

[0119] The assembly composition of Comparative Example 2, which used HPMC instead of chicory root extract powder, showed high levels of roughness and throat blockage, low refreshing sensation, and thus poor assembly quality. In addition, it took the longest time to melt, failing to exhibit the cool-melting effect of the present invention.

[0120] The assembly composition of Comparative Example 3 contained a smaller amount of chicory root extract powder compared to Example 1, and thus, the degree of throat blockage was high, similar to Comparative Example 1, which did not contain chicory root extract powder.

[0121] The assembly composition of Comparative Example 4 contained an excessive amount of powdered chicory root extract, and was found to have deteriorated both in terms of the sensory qualities of roughness and refreshing sensation, and also had a slow melting speed.

[0122]

[0123] As shown in the above examples and experimental examples, the cool-melting composition according to the present invention is not only superior in terms of the quality of the composition particles, such as the fine particle ratio and particle size distribution, but also superior in terms of the emotional quality, such as roughness, throat tightness, and refreshing feeling, compared to the comparative example.

[0124]

[0125] Manufacturing Example 1

[0126] A food composition was prepared by mixing probiotics as an active ingredient into the assembly composition of Example 1. At this time, the mixing ratio was 7.27 parts by weight of probiotics per 100 parts by weight of the assembly composition, and a photograph of the prepared composition is shown in Fig. 2.

[0127]

[0128] Manufacturing Example 2

[0129] A food composition was prepared by mixing the effective ingredients, rhubarb root extract and probiotics, into the assembly composition of Example 1. At this time, the mixing ratio was 1 part by weight of rhubarb root extract and 6.27 parts by weight of probiotics per 100 parts by weight of the assembly composition, and a photograph of the prepared composition is shown in Fig. 3.

[0130] As shown in Fig. 3, it was confirmed that the color of the composition itself was made pink by adding natural pigments, etc. into the composition.

Claims

1. 10 to 80 wt% of a sugar alcohol selected from the group consisting of erythritol, xylitol and combinations thereof; Plant root extract; and An assembly composition comprising an excipient.

2. In paragraph 1, An assembly composition characterized in that the above plant root extract comprises chicory root extract.

3. In paragraph 2, An assembly composition characterized in that the content of the chicory root extract is 10 to 40 wt% based on the total weight of the assembly composition.

4. In paragraph 2, An assembly composition characterized in that the powder particle size of the chicory root extract is 700 μm or less.

5. In paragraph 1, An assembly composition characterized in that the content of the excipient is 0.2 to 20 wt% based on the total weight of the assembly composition.

6. A food composition comprising the assembly composition of the above paragraph 1.

7. In paragraph 6, A food composition characterized in that the above food composition further comprises an active ingredient selected from the group consisting of probiotics, rhubarb root extract, vitamins, zinc, and combinations thereof. 8.(a) a step of mixing 10 to 80 wt% of a sugar alcohol selected from the group consisting of erythritol, xylitol and combinations thereof; a plant root extract; and an excipient; and (b) A method for producing an assembly composition, comprising a step of subjecting the mixture obtained in step (a) to a fluidized bed assembly process.

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