Method for producing tablet sweet, and method for improving smoothness on tongue of tablet sweet

Abstract

Provided is a method for producing a tablet sweet containing a base material and a lubricant. The method comprises a warming step for warming a compression-molded tablet sweet, wherein: the temperature to be employed in the warming step is higher than or equal to a temperature that is lower by 9°C than the temperature of a melting point peak of the lubricant as measured using a differential scanning calorimeter (DSC), and the temperature to be employed in the warming step is lower than the temperature of a melting point peak of the base material as measured using a DSC; and the lubricant comprises at least one component selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.

Description

Method for producing tablet candy and method for improving the smoothness of tablet candy

[0001] The present invention relates to a method for producing tablet candy and a method for improving the smoothness of the texture of tablet candy.

[0002] When producing tablet candies, a lubricant is added to prevent the tablet from sticking to the pestle, etc. If a lubricant is not added, problems will occur during tableting, making it difficult to produce tablet candies.

[0003] On the other hand, the lubricant is generally oil-soluble, and when a tablet containing a highly water-soluble base is licked and eaten, a rough texture inevitably occurs due to the difference in solubility between the base and the lubricant.

[0004] To date, as a technique for improving the texture of sorbitol tablet-formed products, a texture improver for sorbitol tablet-formed products containing sucrose behenate as an active ingredient has been proposed (see, for example, Patent Document 1).

[0005] Japanese Patent Application Laid-Open No. 2003-95982

[0006] The technology of Patent Document 1 improves the texture of sorbitol tablet-formed products by modifying the lubricant itself. However, since lubricants generally have high oil solubility and a high melting point, the more the lubricant is added, the more roughness increases. However, no method has yet been provided that eliminates or reduces the roughness caused by lubricants.

[0007] The present invention aims to solve the above-mentioned problems of the prior art and to achieve the following object: That is, the present invention aims to provide a method for producing tablet candy that can reduce roughness when eaten and improve the smoothness of the texture on the tongue, and a method for improving the smoothness of the texture of tablet candy.

[0008] In order to solve the above-mentioned problems, the inventors have conducted extensive research and have found that, in the production of tablet candy containing a base material and a lubricant, a heating step is included in which compressed and molded tablet candy is heated, and the temperature in the heating step is set to a temperature that is at least 9°C lower than the melting point peak temperature when the lubricant is measured with a differential scanning calorimeter (DSC) and lower than the melting point peak temperature when the base material is measured with DSC, and the lubricant is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters, thereby reducing the roughness of the tablet candy when eaten and improving the smoothness of the texture.

[0009] The present invention is based on the findings of the present inventors, and provides the following means for solving the problems. Namely, <1> A method for producing a tablet candy containing a base material and a lubricant, comprising a heating step of heating a compression-molded tablet candy, wherein the temperature in the heating step is at least 9°C lower than the peak melting point temperature of the lubricant when measured by a differential scanning calorimeter (DSC) and lower than the peak melting point temperature when measured by DSC, and wherein the lubricant is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters. <2> A method for producing a tablet candy according to <1>, wherein the content of the lubricant in the tablet candy is 0.35 to 11.0% by mass. <3> A method for producing a tablet candy according to <1> or <2>, wherein the base material is a sugar alcohol. <4> A method for improving the smoothness of the texture of a tablet candy containing a base material and a lubricant, comprising a heating step of heating a compression-molded tablet candy, wherein the temperature in the heating step is at least 9°C lower than the peak melting point temperature of the lubricant when measured by a differential scanning calorimeter (DSC) and lower than the peak melting point temperature of the base material when measured by DSC, and the lubricant is at least one selected from the group consisting of a sucrose fatty acid ester and a glycerin fatty acid ester. <5> The method for improving the smoothness of the texture of a tablet candy according to <4>, wherein the content of the lubricant in the tablet candy is 0.35 to 11.0% by mass. <6> The method for improving the smoothness of the texture of a tablet candy according to <4> or <5>, wherein the base material is a sugar alcohol.

[0010] According to the present invention, it is possible to solve the above-mentioned problems of the conventional art, achieve the above-mentioned objectives, and provide a method for producing tablet candy that can reduce roughness when eaten and improve the smoothness of the texture on the tongue, and a method for improving the smoothness of the texture of tablet candy.

[0011] (Method for manufacturing tablet candy and method for improving the smoothness of the texture of tablet candy) The method for manufacturing tablet candy of the present invention is a method for manufacturing tablet candy comprising a base material and a lubricant, and includes at least a heating step, and optionally further includes other steps. The method for improving the smoothness of the texture of tablet candy of the present invention is a method for improving the smoothness of the texture of tablet candy comprising a base material and a lubricant, and includes at least a heating step, and optionally further includes other steps. The method for improving the smoothness of the texture of tablet candy of the present invention can be carried out in the same manner as the method for manufacturing tablet candy of the present invention. Below, the method for manufacturing tablet candy of the present invention and the method for improving the smoothness of the texture of tablet candy of the present invention will be explained together.

[0012] <Heating Step> The heating step is a step of heating the compressed and molded tablet candy.

[0013] -Compressed tablet candy- The compressed tablet candy contains at least a base material and a lubricant, and may further contain other ingredients as required.

[0014] The method for producing the compressed tablet candy is not particularly limited, and a known method can be appropriately selected, for example, a method of producing the tablet candy by tableting a raw material for tableting containing a base material, a lubricant, and, if necessary, other ingredients. The tableting method is not particularly limited, and can be performed using a known tableting device. The conditions for the tableting, such as the tableting pressure, are not particularly limited, and can be appropriately selected depending on the purpose.

[0015] --Base Material-- The base material is not particularly limited and can be selected appropriately depending on the purpose, and examples thereof include sugar alcohols, sugars, starch, etc. The sugar alcohol is not particularly limited and can be selected appropriately depending on the purpose, and examples thereof include sorbitol, maltitol, xylitol, reduced starch syrup, mannitol, erythritol, lactitol, palatinit, etc. The sugar is not particularly limited and can be selected appropriately depending on the purpose, and examples thereof include sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, etc. The base material may be used alone or in combination of two or more types, but it is preferable to use one type alone.

[0016] Among the above base materials, sugar alcohols are preferred, sorbitol, maltitol, and xylitol are more preferred, and sorbitol is particularly preferred.

[0017] The melting point peak temperature when the substrate is measured with a differential scanning calorimeter (hereinafter, sometimes referred to as "DSC") is not particularly limited and can be appropriately selected depending on the purpose.

[0018] In this specification, the melting peak temperatures of the base material and the lubricant described below measured by DSC can be determined as follows. Using DSC, 27.5 mg of a sample is heated from 25°C to 160°C at a heating rate of 10°C / min, and the melting point (Tm) of the peak observed from the melting endotherm (ΔH) curve is calculated, thereby determining the melting peak temperature of the sample. When multiple base materials or lubricants are used, the melting peak temperature refers to the temperature measured by DSC on a mixture of the multiple base materials or lubricants in the tablet candy formulation ratio. When multiple melting peak temperatures exist, the lowest temperature among them is regarded as the melting peak temperature.

[0019] The substrate may be a commercially available product.

[0020] The content of the base material in the tablet candy is not particularly limited and can be appropriately selected depending on the purpose, and can be, for example, 50 to 99.65% by mass.

[0021] --Lubricant-- The lubricant is not particularly limited as long as it is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters, and can be appropriately selected depending on the purpose. The lubricant may be used alone or in combination of two or more.

[0022] The HLB values ​​of the sucrose fatty acid ester and the glycerin fatty acid ester are not particularly limited and can be appropriately selected depending on the purpose, but are preferably 1 to 11 in terms of lubricity.

[0023] The type of fatty acid in the sucrose fatty acid ester and the glycerin fatty acid ester is not particularly limited and can be appropriately selected depending on the purpose. However, from the viewpoint of lubricating performance, fatty acids having 18 to 22 carbon atoms are preferred, and stearic acid and behenic acid are particularly preferred.

[0024] The temperature of the melting point peak when the lubricant is measured by DSC is not particularly limited and can be appropriately selected depending on the purpose. However, since it needs to be lower than the melting point of the base material, it is preferably 50 to 90°C, more preferably 60 to 80°C.

[0025] As the lubricant, commercially available products can be used.

[0026] The content of the lubricant in the tablet candy is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 0.35 to 11.0% by mass, more preferably 0.35 to 5.0% by mass, even more preferably 1.0 to 5.0% by mass, and particularly preferably 1.5 to 5.0% by mass.

[0027] --Other Ingredients-- The other ingredients are not particularly limited as long as they do not impair the effects of the present invention and can be selected appropriately depending on the purpose. Examples include fluidizing agents, flavorings, colorings, acidulants, sweeteners, bittering agents, fortifiers such as vitamins, fruit juice powder, polyphenols, lactic acid bacteria, etc. These may be used alone or in combination of two or more. Commercially available products can be used as the other ingredients. The content of the other ingredients in the tablet candy is not particularly limited and can be selected appropriately depending on the purpose.

[0028] The tablet candy preferably does not contain inorganic powder. In this specification, inorganic powder refers to a substance that is insoluble or poorly soluble in water and has a high specific surface area. Examples include magnesium aluminometasilicate, magnesium aluminosilicate, anhydrous silicic acid, calcium silicate, magnesium silicate, aluminum silicate, calcium hydrogen phosphate, anhydrous calcium hydrogen phosphate, anhydrous calcium hydrogen phosphate granules, hydrotalcite, calcium phosphate, calcium carbonate, magnesium oxide, magnesium hydroxide, magnesium alumina hydroxide, dried aluminum hydroxide gel, magnesium carbonate, calcium carbonate, and talc.

[0029] The tablet confectionery preferably does not contain a disintegrant. In this specification, examples of disintegrants include crospovidone, low-substituted hydroxypropyl cellulose, microcrystalline cellulose, croscarmellose sodium, carmellose, carmellose calcium, hydroxypropyl starch, pregelatinized starch, and starch.

[0030] The tablet confectionery preferably does not contain a binder. In this specification, examples of binders include polyvinylpyrrolidone, pullulan, hydroxypropyl cellulose, hydroxypropyl methylcellulose, gum arabic, and water-soluble gelatin.

[0031] The tablet confectionery preferably consists of only the base material and the lubricant.

[0032] The shape, structure, size, weight and hardness of the tablet candy are not particularly limited and can be appropriately selected depending on the purpose.

[0033] -Heating- The heating means is not particularly limited, and known devices such as a constant temperature dryer and a constant temperature bath can be appropriately selected and used.

[0034] --Temperature-- The temperature in the heating step is not particularly limited and can be appropriately selected depending on the purpose, as long as it is at least 9°C lower than the peak melting point temperature when the lubricant is measured by DSC and is lower than the peak melting point temperature when the base material is measured by DSC. If the heating temperature is lower than a temperature 9°C lower than the peak melting point temperature when the lubricant is measured by DSC, the smoothness of the texture cannot be improved, whereas if the heating temperature is higher than the peak melting point temperature when the base material is measured by DSC, the tablet candy itself will melt, resulting in a significant deterioration in quality.

[0035] The lower limit of the temperature in the heating step is not particularly limited as long as it is at least a temperature that is 9°C lower than the peak melting point temperature when the lubricant is measured by DSC, and can be appropriately selected depending on the purpose. However, the lower limit is preferably at least a temperature that is 7°C lower than the peak melting point temperature when the lubricant is measured by DSC, more preferably at least a temperature that is 5°C lower than the peak melting point temperature when the lubricant is measured by DSC, even more preferably at least a temperature that is 2°C lower than the peak melting point temperature when the lubricant is measured by DSC, even more preferably at least a temperature that is the same as the peak melting point temperature when the lubricant is measured by DSC, and particularly preferably at a temperature that exceeds the peak melting point temperature when the lubricant is measured by DSC.

[0036] The upper limit of the temperature in the heating step is not particularly limited as long as it is lower than the temperature of the peak melting point when the base material is measured by DSC, and can be appropriately selected depending on the purpose. However, the upper limit is preferably a temperature not higher than 5°C higher than the temperature of the peak melting point when the lubricant is measured by DSC.

[0037] The temperature range in the heating step can be a range that appropriately combines the lower and upper limits of the temperature in the heating step described above, but is preferably a temperature that is 7°C lower than the peak melting point temperature when the lubricant is measured by DSC and 5°C higher than the peak melting point temperature when the lubricant is measured by DSC, more preferably a temperature that is 5°C lower than the peak melting point temperature when the lubricant is measured by DSC and 5°C higher than the peak melting point temperature when the lubricant is measured by DSC, and more preferably a temperature that is 5°C lower than the peak melting point temperature when the lubricant is measured by DSC and 5°C higher than the peak melting point temperature when the lubricant is measured by DSC. The lubricant melting point is preferably at least 2°C lower than the peak melting point temperature when measured by DSC, and not higher than 5°C higher than the peak melting point temperature when measured by DSC; even more preferably at least the same temperature as the peak melting point temperature when measured by DSC and not higher than 5°C higher than the peak melting point temperature when measured by DSC; and particularly preferably at least a temperature that exceeds the peak melting point temperature when measured by DSC and not higher than 5°C higher than the peak melting point temperature when measured by DSC.

[0038] --Time-- The time for the heating step is not particularly limited and can be appropriately selected depending on the shape, structure, size, heating method, etc. In this specification, the time for the heating step refers to the time after a predetermined temperature is reached.

[0039] The lower limit of the time for the heating step is not particularly limited as long as the entire tablet candy reaches the temperature of the heating step, and can be selected appropriately depending on the purpose, but 15 minutes or more is preferable, 30 minutes or more is more preferable, and 60 minutes or more is particularly preferable.

[0040] There is no particular upper limit to the time for the heating step, and it can be appropriately selected within a range that does not impair the shape or quality of the tablet candy, but it is preferably 16 hours or less.

[0041] The range of time in the heating step can be a range that appropriately combines the lower and upper limits of the time in the heating step described above, but is preferably 15 minutes to 16 hours, more preferably 30 minutes to 16 hours, and particularly preferably 60 minutes to 16 hours.

[0042] <Other Steps> The other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. For example, the above-mentioned compression molding step can be mentioned.

[0043] The method for producing tablet candy and the method for improving the smoothness of the texture of tablet candy of the present invention preferably do not include a granulation step of granulating the raw material for tableting before compression molding the raw material for tableting.

[0044] According to the present invention, it is possible to obtain tablet confectionery that has a smooth texture and is less rough when eaten, while still retaining the property of being suitable for tableting due to the addition of a lubricant.

[0045] The present invention will be specifically explained below with reference to test examples, but the present invention is not limited to these examples.

[0046] (Test Examples 1 to 13) Tablets were produced according to the following procedure. Details of the raw materials and their blending amounts used in each test example are shown in Tables 1, 5, 9, 11, 13, 15, and 19. A base material and a lubricant were mixed to prepare a raw material for tableting. The raw material for tableting was compression-molded (diameter 11 mm, radius of curvature (R) 12 mm, tableting pressure 10 kN) using a single-punch tableting machine (FY-SS-6, manufactured by Fuji Yakuhin Kikai Co., Ltd.) to obtain tablets weighing 0.55 to 0.60 g / tablet and having a hardness of 200 N or more. The tablets were heated at the temperatures and for the times shown in Tables 2 to 4, 6 to 8, 10, 12, 14, 16 to 18, and 20 to obtain the tablets of each test example. The heating was carried out by sealing 10 tablets in an aluminum bag and placing it in a thermostatic oven (Mini Oven MD-100, manufactured by Yonezawa Co., Ltd.).

[0047] In each test example, the following base materials and lubricants were used as examples. [Base materials] Sorbitol: NEO SORB XTAB290 (manufactured by Rocket Japan), peak melting point temperature: 102°C Maltitol: Powdered Maltitol G-3 (manufactured by Mitsubishi Corporation Life Sciences), peak melting point temperature: 150°C Xylitol: XYLISORB XTAB240 (manufactured by Rocket Japan), peak melting point temperature: 94°C

[0048] [Lubricants] Sucrose fatty acid ester (1) ... DK Ester F-10 (Dai-ichi Kogyo Seiyaku, HLB 1), peak melting point temperature: 67°C Sucrose fatty acid ester (2) ... Ryoto Sugar Ester B-370F (Mitsubishi Chemical, HLB 3), peak melting point temperature: 79°C Sucrose fatty acid ester (3) ... Ryoto Sugar Ester S-370F (Mitsubishi Chemical, HLB 3), peak melting point temperature: 53°C Glycerin fatty acid ester (1) ... Poem TRFB (Riken Vitamin, HLB 2.1), peak melting point temperature: 73°C

[0049] The melting peak temperatures of the base material and lubricant used in each test example were measured as follows: Using a differential scanning calorimeter (thermal analyzer, Themo Plus2 series, manufactured by Rigaku Corporation), 27.5 mg of a sample was heated from 25°C to 160°C at a heating rate of 10°C / min, and the melting peak temperatures were determined.

[0050] <Evaluation> The tablet candies produced in each test example were evaluated for smoothness of texture in the tongue as follows.

[0051] The tablets in each test example before heating were used as the control. The tablets in each test example (tablets after heating) and the control tablets were eaten, and the smoothness of the texture on the tongue was compared about 20 seconds after eating, and evaluated according to the following evaluation criteria. Evaluation was performed by four or more evaluators, and the average values ​​(scores) are shown in Tables 2 to 4, 6 to 8, 10, 12, 14, 16 to 18, and 20. - Evaluation criteria - 4 points: The texture is significantly smoother than the control tablets. 3 points: The texture is smoother than the control tablets. 2 points: The texture is slightly smoother than the control tablets. 1 point: There is no difference in the texture on the tongue compared to the control tablets.

[0052] In addition, the effect of heating was evaluated based on the results (score) of smoothness of texture on the tongue, using the following evaluation criteria. The results (scores) are shown in Tables 2 to 4, 6 to 8, 10, 12, 14, 16 to 18, and 20. - Evaluation criteria - ◎: A strong effect of heating is observed (score of smoothness of texture on the tongue is 3.50 points or more). ○: An effect of heating is observed (score of smoothness of texture on the tongue is 2.50 points or more and less than 3.50 points). △: An effect of heating is slightly observed (score of smoothness of texture on the tongue is 1.50 points or more and less than 2.50 points). ×: No effect of heating is observed (score of smoothness of texture is less than 1.50 points).

[0053]

[0054]

[0055]

[0056]

[0057]

[0058]

[0059]

[0060]

[0061]

[0062]

[0063]

[0064]

[0065]

[0066] In Table 14, "*" indicates that the tablet melted when heated and could not be evaluated.

[0067]

[0068]

[0069]

[0070]

[0071]

[0072]

[0073] From the above results, it was confirmed that the present invention can provide tablet confectionery that is less rough when eaten and has a smooth texture.

[0074] This application claims priority based on Japanese Patent Application No. 2023-215918 filed on December 21, 2023, the entire contents of which are incorporated herein by reference.

Claims

1. A method for producing tablet candy comprising a base material and a lubricant, comprising a heating step of heating compressed and molded tablet candy, wherein the temperature in the heating step is at least 9°C lower than the melting point peak temperature when the lubricant is measured with a differential scanning calorimeter (DSC) and is lower than the melting point peak temperature when the base material is measured with DSC, and the lubricant is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.

2. A method for producing tablet candy as described in claim 1, wherein the content of the lubricant in the tablet candy is 0.35 to 11.0 mass %.

3. A method for producing tablet confectionery according to claim 1 or 2, wherein the base material is a sugar alcohol.

4. A method for improving the smoothness of texture of a tablet candy containing a base material and a lubricant, comprising a heating step of heating a compressed and molded tablet candy, wherein the temperature in the heating step is at least 9°C lower than the melting point peak temperature when the lubricant is measured with a differential scanning calorimeter (DSC) and is lower than the melting point peak temperature when the base material is measured with DSC, and the lubricant is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.

5. A method for improving the smoothness of the texture of a tablet candy as described in claim 4, wherein the content of the lubricant in the tablet candy is 0.35 to 11.0 mass %.

6. A method for improving the smoothness of the texture of tablet confectionery as described in claim 4 or 5, wherein the base material is a sugar alcohol.

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