Method for producing tablet confectionery, and method for improving smoothness of texture of tablet confectionery

Abstract

A method for producing a tablet confectionery containing a base material, a lubricant, and an oil component, the method comprising a heating step for heating a compression-molded tablet confectionery, wherein: the temperature in the heating step is not lower than a temperature lower by 20°C than the temperature of a melting point peak of a mixture obtained by mixing the lubricant and the oil component at the same mass ratio as that in the tablet confectionery as measured by a differential scanning calorimeter (DSC), and is lower than the temperature of a melting point peak of the base material as measured by the DSC; and the lubricant is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.

Description

Method for producing a tablet confectionery and method for improving the smoothness of the texture of a tablet confectionery 【0001】 The present invention relates to a method for producing a tablet confectionery and a method for improving the smoothness of the texture of a tablet confectionery. 【0002】 When producing a tablet confectionery, a lubricant is blended to prevent capping and the like. If the lubricant is not blended, capping trouble occurs and it becomes difficult to produce a tablet confectionery. 【0003】 On the other hand, the lubricant is generally oil-soluble, and when licking and eating a tablet confectionery using a highly water-soluble base material as the base material, roughness always occurs due to the difference in solubility between this base material and the lubricant. 【0004】 So far, as a technique for improving the texture of a sorbitol tablet molding product, a texture improver for a sorbitol tablet molding product containing sucrose behenate as an active ingredient has been proposed (for example, see Patent Document 1). 【0005】 On the other hand, when producing a tablet confectionery using sugar alcohol as the main raw material, oil components such as oil-based flavors and oil-based functional components are blended. When sugar alcohol contains an oil component, the fluidity decreases, making it difficult to tableting and reducing productivity. As a technique for providing a tablet confectionery having high fluidity and smoothness even when an oil component is included, thereby improving productivity, a tablet confectionery containing 4 to 10% by weight or 0.1 to 10% by weight of an oil component, with a sugar alcohol having a specific bulk density and specific surface area as the main component, has been proposed (for example, see Patent Document 2). 【0006】 Japanese Unexamined Patent Application Publication No. 2003-95982 Japanese Unexamined Patent Application Publication No. 2007-97437 【0007】The technology described in Patent Document 1 improves the texture of sorbitol tablets by modifying the lubricant itself. However, lubricants are generally highly oil-soluble and have high melting points, so the more lubricant is used, the rougher the texture becomes. Furthermore, no method has yet been provided to eliminate or reduce the roughness caused by the lubricant. In addition, the technology described in Patent Document 2 improves tabletability and productivity when compressing confectionery tablets, but it is not a technology to eliminate or reduce the roughness caused by the lubricant. 【0008】 The present invention aims to solve the aforementioned problems of the conventional method and achieve the following objectives. Specifically, the present invention aims to provide a method for manufacturing tablet confectionery that can suppress grittiness during consumption and improve the smoothness of the texture of tablet confectionery, and a method for improving the smoothness of the texture of tablet confectionery. 【0009】 To solve the aforementioned problems, the present inventors conducted diligent studies and found that in the production of a tablet containing a base material, a lubricant, and an oil component, the process includes a heating step in which the compressed tablet is heated, and the temperature in the heating step is set to be at least 20°C lower than the melting point peak temperature when a mixture is mixed so that the mass ratio of the lubricant to the oil component in the tablet is the same as that measured by a differential scanning calorimeter (DSC), and below the melting point peak temperature when the base material is measured by DSC, and the lubricant is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters, thereby suppressing the grittiness of the tablet when eaten and improving the smoothness of the texture. 【0010】The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> A method for producing a tablet candy comprising a base material, a lubricant, and an oil component, comprising a heating step of heating a compression-molded tablet candy, wherein the temperature in the heating step is 20°C lower or higher than the melting point peak temperature when a mixture is mixed so that the mass ratio of the lubricant to the oil component in the tablet candy is the same as the temperature when measured with a differential scanning calorimeter (DSC), and is lower than the melting point peak temperature when the base material is measured with a DSC, and the lubricant is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters. <2> The method for producing a tablet candy according to <1>, wherein the total content of the lubricant and the oil component in the tablet candy is 1.5 to 9.0% by mass. <3> The method for producing a tablet candy according to <1> or <2>, wherein the content of the lubricant in the tablet candy is 0.19 to 7.5% by mass. <4> A method for producing a tablet confection according to any one of <1> to <3>, wherein the content of the oil component in the tablet confection is greater than 0% by mass and 7.0% by mass or less. <5> A method for producing a tablet confection according to any one of <1> to <4>, wherein the mass ratio of the lubricant to the oil component (lubricant:oil component) is 1:0.15 to 1:25. <6> A method for producing a tablet confection according to any one of <1> to <5>, wherein the time in the heating step is 30 minutes to 16 hours. <7> A method for improving the smoothness of the texture of a tablet containing a base material, a lubricant, and an oil component, comprising a heating step of heating a compressed tablet, wherein the temperature in the heating step is 20°C lower or higher than the melting point peak temperature when a mixture is mixed so that the mass ratio of the lubricant to the oil component in the tablet is the same as that measured by a differential scanning calorimeter (DSC), and is lower than the melting point peak temperature when the base material is measured by DSC, and the lubricant is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.<8> A method for improving the smoothness of the texture of a tablet candy according to <7>, wherein the total content of the lubricant and the oil component in the tablet candy is 1.5 to 9.0% by mass. <9> A method for improving the smoothness of the texture of a tablet candy according to <7> or <8>, wherein the content of the lubricant in the tablet candy is 0.19 to 7.5% by mass. <10> A method for improving the smoothness of the texture of a tablet candy according to any one of <7> to <9>, wherein the content of the oil component in the tablet candy is greater than 0% by mass and 7.0% by mass or less. <11> A method for improving the smoothness of the texture of a tablet candy according to any one of <7> to <10>, wherein the mass ratio of the lubricant to the oil component (lubricant:oil component) is 1:0.15 to 1:25. <12> A method for improving the smoothness of the texture of a tablet confection according to any one of <7> to <11>, wherein the time in the heating step is 30 minutes to 16 hours. 【0011】 According to the present invention, it is possible to solve the aforementioned problems in the conventional method, achieve the aforementioned objectives, and provide a method for manufacturing tablet confectionery that can suppress grittiness during consumption and improve the smoothness of the texture of tablet confectionery. 【0012】 (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, a lubricant, and an oil component, comprising at least a heating step and optionally 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, a lubricant, and an oil component, comprising at least a heating step and optionally 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. 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 described together below. 【0013】 <Heating Process> The heating process is a process of heating the compressed and molded candy tablets. 【0014】- Compressed and molded candy tablets - The compressed and molded candy tablets contain at least a base material, a lubricant, and an oil component, and optionally contain other components. 【0015】 There are no particular restrictions on the method for producing the compressed tablet confectionery, and a known method can be appropriately selected. For example, a method can be used in which a tableting raw material containing a base material, a lubricant, an oil component, and other components as needed is compressed into tablets. There are no particular restrictions on the method of tableting, and it can be carried out using a known tableting apparatus. There are no particular restrictions on the conditions such as the tableting pressure in the tableting process, and can be appropriately selected depending on the purpose. 【0016】 --Base Material-- The base material is not particularly limited and can be appropriately selected depending on the purpose. Examples include sugar alcohols, sugars, and starch. The sugar alcohol is not particularly limited and can be appropriately selected depending on the purpose. Examples include sorbitol, maltitol, xylitol, reduced starch syrup, mannitol, erythritol, lactitol, and palatinite. The sugars are not particularly limited and can be appropriately selected depending on the purpose. Examples include sucrose (sugar), glucose, granulated sugar, fructose, lactose, and maltose. The base material may be used alone or in combination of two or more, but it is preferable to use it alone. 【0017】 Among the aforementioned base materials, sugar alcohols are preferred, sorbitol, maltitol, and xylitol are more preferred, and sorbitol is particularly preferred. 【0018】 There are no particular restrictions on the temperature of the melting point peak when the aforementioned substrate is measured using a differential scanning calorimeter (hereinafter sometimes referred to as "DSC"), and it can be appropriately selected depending on the purpose. 【0019】In this specification, the melting point peak temperature of a substrate, lubricant, or mixture of lubricant and oil component measured by DSC can be determined as follows: The melting point peak temperature of a sample can be determined by calculating the melting point (Tm) of the peak top observed from the endothermic melting (ΔH) curve obtained by heating 27.5 mg of the sample from 25°C to 160°C at a heating rate of 10°C / min using DSC. The melting point peak temperature of the mixture of lubricant and oil component refers to the temperature measured by DSC using a sample of a mixture mixed to have the same mass ratio as the mass ratio of lubricant and oil component in the tablet confectionery (hereinafter sometimes referred to as the "mixing ratio"). Similarly, when multiple types of substrate or lubricant are used, the melting point peak temperature refers to the temperature measured by DSC using a sample of a mixture mixed to have the same mass ratio as the mass ratio of multiple types of substrate or lubricant in the tablet confectionery. If there are multiple melting point peak temperatures, the lowest temperature among them is taken as the melting point peak temperature. 【0020】 The aforementioned substrate can be a commercially available product. 【0021】 There are no particular restrictions on the content of the base material in the tablet confectionery, and it can be appropriately selected depending on the purpose, for example, it can be 50 to 99.65% by mass. 【0022】 --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 glycerol fatty acid esters, and can be appropriately selected according to the purpose. The lubricant may be used alone or two or more may be used in combination. 【0023】 There are no particular restrictions on the HLB values ​​of the sucrose fatty acid ester and the glycerin fatty acid ester, and they can be appropriately selected depending on the purpose, but 1 to 11 is preferred in terms of lubricity. 【0024】There are no particular restrictions on the type of fatty acid in the sucrose fatty acid ester and the glycerol fatty acid ester, and they can be appropriately selected depending on the purpose. However, in terms of lubricity, fatty acids with 18 to 22 carbon atoms are preferred, and stearic acid and behenic acid are particularly preferred. 【0025】 There are no particular restrictions on the temperature of the melting point peak when the lubricant is measured by DSC, and it can be appropriately selected depending on the purpose, but 50 to 90°C is preferred, and 60 to 80°C is more preferred. 【0026】 The aforementioned lubricant can be a commercially available product. 【0027】 There are no particular restrictions on the amount of the lubricant contained in the tablet confectionery (hereinafter sometimes referred to as "the ratio of the lubricant to the total amount of the tablet confectionery"), and it can be appropriately selected depending on the purpose, but 0.19 to 7.5% by mass is preferred, 1.5 to 7.5% by mass is more preferred, and 1.5 to 5.0% by mass is particularly preferred. 【0028】 --Oil component-- The oil component is not particularly limited as long as it can be used in food products, and can be appropriately selected according to the purpose. In this specification, the oil component refers to a liquid at 25°C. By incorporating the oil component, the melting point peak temperature of the mixture of the lubricant and the oil component can be made lower than the melting point peak temperature of the lubricant alone. 【0029】 The aforementioned oil component may consist solely of oil, or it may contain other components such as fragrance components. Specific examples of the aforementioned oil component include edible oil, natural essential oil, or oil-soluble fragrance. 【0030】 The edible oil may be a vegetable oil or an animal oil. Examples of vegetable oils include olive oil, macadamia oil, soybean oil, rapeseed oil, sesame oil, parsley seed oil, perilla oil, garlic oil, and flaxseed oil. Examples of animal oils include fish oil, whale oil, egg yolk oil, and liver oil. Medium-chain fatty acid oil (hereinafter sometimes referred to as "MCT") consisting of medium-chain fatty acids can also be used. 【0031】 Examples of the aforementioned natural essential oils or oil-soluble fragrances include peppermint oil; mint-based essential oils or fragrances such as peppermint, spearmint, and l-menthol; and citrus-based essential oils or fragrances such as orange, lemon, and grapefruit. 【0032】 The aforementioned oil components may be used individually or in combination of two or more types. 【0033】 The aforementioned oil component can be a commercially available product. 【0034】 There are no particular restrictions on the content of the oil component in the tablet confectionery (hereinafter sometimes referred to as "the ratio of the oil component to the total amount of the tablet confectionery"), and it can be appropriately selected depending on the purpose, but it is preferably more than 0% by mass and 7.0% by mass or less, more preferably 1.0 to 6.5% by mass, and particularly preferably 1.0 to 6.0% by mass. When it is within the above preferred range, the tableting suitability is better and productivity is also superior. 【0035】 The total content of the lubricant and the oil component in the tablet candy is not particularly limited and can be appropriately selected depending on the purpose, but 1.5 to 9.0% by mass is preferred, 1.5 to 8.0% by mass is more preferred, and 1.5 to 7.0% by mass is particularly preferred. 【0036】 There are no particular restrictions on the mass ratio (lubricant:oil component) of the lubricant and the oil component, and it can be appropriately selected depending on the purpose, but 1:0.15 to 1:25 is preferred, 1:0.2 to 1:25 is more preferred, and 1:0.2 to 1:20 is particularly preferred. The higher the ratio of the oil component, the lower the melting point peak temperature of the mixture of lubricant and oil component can be. 【0037】 There are no particular restrictions on the temperature of the melting point peak when the mixture of the lubricant and the oil component is measured by DSC, and it can be appropriately selected depending on the purpose. However, since it needs to be lower than the melting point of the base material, 50 to 90°C is preferred, and 55 to 80°C is more preferred. 【0038】--Other Ingredients-- The other ingredients mentioned above are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected according to the purpose. Examples include fluidizing agents, flavorings, colorings, acidulants, sweeteners, bittering agents, fortifiers such as vitamins, fruit juice powder, polyphenols, and lactic acid bacteria. These may be used individually or in combination of two or more. Commercially available products can be used for the other ingredients. There are no particular restrictions on the content of the other ingredients in the tablet confectionery, and can be appropriately selected according to the purpose. 【0039】 The aforementioned tablet confectionery preferably does not contain inorganic powder. In this specification, inorganic powder refers to a substance that is insoluble or sparingly soluble in water and has a high specific surface area. Examples include magnesium aluminometasilicate, magnesium aluminometasilicate, 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 aluminum hydroxide, dried aluminum hydroxide gel, magnesium carbonate, calcium carbonate, and talc. 【0040】 The aforementioned 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. 【0041】 The aforementioned 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. 【0042】 The aforementioned tablet confection is preferably composed only of the base material, the lubricant, and the oil component. 【0043】The shape, structure, size, weight, and hardness of the tablet confectionery are not particularly limited and can be appropriately selected according to the purpose. 【0044】 - Heating - The means for heating is not particularly limited, and known devices such as a constant-temperature dryer, a thermostatic bath, etc. can be appropriately selected and used. 【0045】 - - Temperature - - The temperature in the heating step is not particularly limited as long as it is 20°C or lower than the temperature of the melting point peak when a mixture mixed in the same mass ratio as the mass ratio of the lubricant and the oil component in the tablet confectionery is measured with a differential scanning calorimeter (DSC), and is lower than the temperature of the melting point peak when the base material is measured with DSC, and can be appropriately selected according to the purpose. If the heating temperature is less than 20°C lower than the temperature of the melting point peak when the lubricant is measured with DSC, the smoothness of the feel on the tongue cannot be improved, and if it is higher than the temperature of the melting point peak when the base material is measured with DSC, the tablet confectionery itself will melt and the quality will deteriorate significantly. 【0046】 The lower limit of the temperature in the heating step is not particularly limited as long as it is 20°C or higher than the temperature of the melting point peak when a mixture mixed in the same mass ratio as the mass ratio of the lubricant and the oil component in the tablet confectionery is measured with DSC (hereinafter sometimes referred to as "the temperature of the melting point peak of the mixture"), but it is preferably 10°C or higher than the temperature of the melting point peak of the mixture, more preferably 5°C or higher than the temperature of the melting point peak of the mixture, still more preferably 2°C or higher than the temperature of the melting point peak of the mixture, even more preferably the same temperature or higher than the temperature of the melting point peak of the mixture, and particularly preferably a temperature exceeding the temperature of the melting point peak of the mixture. 【0047】As the upper limit of the temperature in the heating step, there is no particular limitation as long as it is lower than the temperature of the melting point peak when the base material is measured by DSC (hereinafter sometimes referred to as "the temperature of the melting point peak of the base material"), and it can be appropriately selected according to the purpose. However, a temperature not higher than 5°C higher than the temperature of the melting point peak of the mixture is preferable. Being within the preferable range is advantageous in that excessive heating can be avoided and the quality of the tablet confectionery can be made better. 【0048】 The temperature range in the heating step can be a range obtained by appropriately combining the lower limit and the upper limit of the temperature in the heating step described above. However, a temperature of 10°C or more lower than the temperature of the melting point peak of the mixture and a temperature of 5°C or less higher than the temperature of the melting point peak of the mixture are preferable, a temperature of 5°C or more lower than the temperature of the melting point peak of the mixture and a temperature of 5°C or less higher than the temperature of the melting point peak of the mixture are more preferable, a temperature of 2°C or more lower than the temperature of the melting point peak of the mixture and a temperature of 5°C or less higher than the temperature of the melting point peak of the mixture are still more preferable, a temperature of the same as or more than the temperature of the melting point peak of the mixture and a temperature of 5°C or less higher than the temperature of the melting point peak of the mixture are even more preferable, and a temperature exceeding the temperature of the melting point peak of the mixture and a temperature of 5°C or less higher than the temperature of the melting point peak of the mixture is particularly preferable. 【0049】 -- Time -- There is no particular limitation on the time in the heating step, and it can be appropriately selected according to the shape, structure, size of the tablet confectionery, heating method, etc. In this specification, the time in the heating step refers to the time after reaching a predetermined temperature. 【0050】 As the lower limit of the time in the heating step, there is no particular limitation as long as the whole tablet confectionery reaches the temperature in the heating step, and it can be appropriately selected according to the purpose. However, 30 minutes or more is preferable, and 60 minutes or more is more preferable. 【0051】 As the upper limit of the time in the heating step, there is no particular limitation, and it can be appropriately selected within a range that does not impair the shape and quality of the tablet confectionery. However, 16 hours or less is preferable. 【0052】The time range in the heating step can be a combination of the lower and upper limits of the heating step described above, but 30 minutes to 16 hours is preferred. 【0053】 <Other Processes> The other processes mentioned above are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected according to the purpose. Examples include the compression molding process described above. 【0054】 The present invention's method for producing tablet confectionery and for improving the smoothness of the tablet confectionery's texture preferably does not include a granulation step in which the tablet raw material is granulated before compression molding the tablet raw material. 【0055】 According to the present invention, while retaining the characteristic of providing tablet-compression suitability through the addition of a lubricant, it is possible to obtain a tablet confection that is less gritty when eaten and has a smooth texture. 【0056】 The present invention will be specifically described below with reference to test examples, but the present invention is not limited to these examples. 【0057】 (Test Examples 1-11) Tablet confectionery was manufactured using the following procedure. Details of the raw materials and their proportions used in each test example are shown in Tables 1, 8, 10, 13, 15, 19, 25, 31, 33, 35, and 38. A base material, a lubricant, and an oil component were mixed to form the raw material for tableting. The raw material for tableting was compressed using a single-shot tablet press (FY-SS-6, manufactured by Fuji Pharmaceutical Machinery) (diameter 11 mm, radius of curvature (R) 12 mm, tableting pressure 10 kN) to obtain tablet confectionery with a weight of 0.55 to 0.60 g / pill and a hardness of 200 N or more. The tablet confectionery was heated at the temperatures and times described in Tables 2-7, 9, 11, 12, 14, 16-18, 20-24, 26-30, 32, 34, 36, 37, and 39-43 to obtain the tablet confectionery for each test example. The aforementioned heating was performed by sealing 10 tablets of the candy in an aluminum bag and placing it in a constant temperature oven (Mini Oven MD-100, manufactured by Yonezawa Co., Ltd.). 【0058】In each test example, the following base material, lubricant, and oil component were used as examples. [Base Material] ・Sorbitol... NEO SORB XTAB290 (manufactured by Rocket Japan), peak melting point temperature: 102℃ ・Maltitol... Powdered Maltitol G-3 (manufactured by Mitsubishi Corporation Life Sciences), peak melting point temperature: 150℃ 【0059】 [Lubricants] ・Sucrose fatty acid ester (1) ... DK Ester F-10 (manufactured by Daiichi Kogyo Seiyaku, HLB 1), melting point peak temperature: 67°C ・Sucrose fatty acid ester (2) ... Ryoto Sugar Ester B-370F (manufactured by Mitsubishi Chemical, HLB 3), melting point peak temperature: 79°C ・Glycerin fatty acid ester (1) ... Poem TRFB (manufactured by Riken Vitamin, HLB 2.1), melting point peak temperature: 73°C 【0060】 [Oil Components] ・MCT...Panacete 810 (MB) (Nippon Oil Co., Ltd.) ・Olive oil...Olive oil R-X (Nippon Oil Co., Ltd.) ・Macadamia oil...Refined macadamia oil (Nippon Oil Co., Ltd.) ・Lemon oil...Lemon oil (Nagaoka Jitsugyo Co., Ltd.) ・Peppermint oil...Peppermint oil (Nagaoka Jitsugyo Co., Ltd.) 【0061】 The melting point peak temperatures of the substrate, lubricant, and mixture of lubricant and oil component used in each test example were measured as follows: A differential scanning calorimeter (Themo Plus2 series, manufactured by Rigaku Corporation) was used to measure the temperature of a 27.5 mg sample from 25°C to 160°C at a heating rate of 10°C / min, and the melting point peak temperature was determined. The mixture of lubricant and oil component was prepared so that the mass ratio of lubricant to oil component was the same as that of the tablet confectionery. 【0062】 <Evaluation> The smoothness of the texture of the candy tablets produced in each test example was evaluated as follows. 【0063】The tablet before heating in each test case was used as the control. The tablet from each test case (heated tablet) and the control tablet were consumed, and the smoothness of the texture was compared approximately 20 seconds after consumption, and evaluated according to the following criteria. The evaluation was performed by four or more evaluators, and the average value (score) is shown in Tables 2-7, 9, 11, 12, 14, 16-18, 20-24, 26-30, 32, 34, 36, 37, and 39-43. -Evaluation Criteria- 4 points: The texture is significantly smoother compared to the control tablet. 3 points: The texture is smoother compared to the control tablet. 2 points: The texture is slightly smoother compared to the control tablet. 1 point: There is no difference in texture compared to the control tablet. 【0064】 Furthermore, the effect of heating was evaluated based on the results (scores) of the smoothness of the texture, according to the following evaluation criteria. The results (evaluations) are shown in Tables 2-7, 9, 11, 12, 14, 16-18, 20-24, 26-30, 32, 34, 36, 37, and 39-43. -Evaluation Criteria- ◎: A strong effect of heating is observed (score of smoothness of texture is 3.50 or higher). ○: An effect of heating is observed (score of smoothness of texture is 2.50 or higher and less than 3.50). △: A slight effect of heating is observed (score of smoothness of texture is 1.50 or higher and less than 2.50). ×: No effect of heating is observed (score of smoothness of texture is less than 1.50). 【0065】 In the melting point peak temperature column in Tables 2-7, 9, 11, 12, 14, 16-18, 20-24, 26-30, 34, 36, 37, and 39-43 below, "L" indicates the melting point peak temperature of the lubricant, and "M" indicates the melting point peak temperature of the mixture of lubricant and oil component. 【0066】 【0067】 【0068】 【0069】 【0070】 【0071】 【0072】 【0073】 【0074】 【0075】 【0076】 【0077】 【0078】 【0079】 【0080】 【0081】 【0082】 【0083】 【0084】 【0085】 【0086】 【0087】 【0088】 【0089】 【0090】 【0091】 【0092】 【0093】 【0094】 【0095】 【0096】 【0097】 In Table 32, "*" indicates that the candy tablet melted during heating and therefore could not be evaluated. 【0098】 【0099】 【0100】 【0101】 【0102】 【0103】 【0104】 【0105】 【0106】 【0107】 【0108】 【0109】 From the above results, it was confirmed that the present invention can provide tablet confectionery with reduced grittiness during consumption and a smooth texture. Furthermore, it was confirmed that by incorporating an oil component, the melting point peak temperature of the mixture of the lubricant and the oil component can be made lower than that of the lubricant alone, thus enabling the smooth texture to be achieved at a lower heating temperature, reducing costs and preventing flavor deterioration due to heating. 【0110】 This application claims priority based on Japanese Patent Application No. 2024-216510, filed on 11 December 2024, and the entire contents of Japanese Patent Application No. 2024-216510 are incorporated herein by reference.

Claims

1. A method for producing a tablet confection comprising a base material, a lubricant, and an oil component, comprising a heating step of heating a compressed tablet confection, wherein the temperature in the heating step is 20°C or higher than the melting point peak temperature when a mixture is mixed so that the mass ratio of the lubricant to the oil component in the tablet confection is the same as that measured by a differential scanning calorimeter (DSC), and is lower than the melting point peak temperature when the base material is measured by DSC, and the lubricant is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.

2. The method for producing a tablet confection according to claim 1, wherein the total content of the lubricant and the oil component in the tablet confection is 1.5 to 9.0% by mass.

3. The method for producing a tablet confection according to claim 1 or 2, wherein the content of the lubricant in the tablet confection is 0.19 to 7.5% by mass.

4. The method for producing a tablet confection according to claim 1 or 2, wherein the content of the oil component in the tablet confection is greater than 0% by mass and 7.0% by mass or less.

5. The method for producing tablet confectionery according to claim 1 or 2, wherein the mass ratio of the lubricant to the oil component (lubricant:oil component) is 1:0.15 to 1:

25.

6. The method for producing tablet confectionery according to claim 1 or 2, wherein the time in the heating step is 30 minutes to 16 hours.

7. A method for improving the smoothness of the texture of a tablet confection comprising a base material, a lubricant, and an oil component, comprising a heating step of heating a compressed tablet confection, wherein the temperature in the heating step is 20°C or higher than the melting point peak temperature when a mixture is mixed so that the mass ratio of the lubricant to the oil component in the tablet confection is the same as that measured by a differential scanning calorimeter (DSC), and is lower than the melting point peak temperature when the base material is measured by DSC, and the lubricant is at least one selected from the group consisting of sucrose fatty acid esters and glycerin fatty acid esters.

8. The method for improving the smoothness of the texture of a tablet confection according to claim 7, wherein the total content of the lubricant and the oil component in the tablet confection is 1.5 to 9.0% by mass.

9. The method for improving the smoothness of the texture of a tablet confection according to claim 7 or 8, wherein the content of the lubricant in the tablet confection is 0.19 to 7.5% by mass.

10. The method for improving the smoothness of the texture of a tablet confection according to claim 7 or 8, wherein the content of the oil component in the tablet confection is greater than 0% by mass and 7.0% by mass or less.

11. The method for improving the smoothness of the texture of a tablet confectionery according to claim 7 or 8, wherein the mass ratio of the lubricant to the oil component (lubricant:oil component) is 1:0.15 to 1:

25.

12. The method for improving the smoothness of the texture of a tablet confectionery according to claim 7 or 8, wherein the time in the heating step is 30 minutes to 16 hours.

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