JP2633633B2 - Seasoning preparation and method for producing the same - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a seasoning preparation which is rapidly soluble and dissolves clearly and a method for producing the same.

Conventional technology High-intensity sweeteners and umami seasonings are rarely used as they are because the sweetness and umami are too crisp on their own.
Often, it is formulated into granules, frames, tablets, etc. In making such preparations, saccharides, sugar alcohols, starch hydrolysates (eg, dextrins), polysaccharides, proteins, protein hydrolysates, and the like are usually used as excipients. Since the excipient itself is water-soluble and highly soluble, it has the drawback that it takes a considerable amount of time to aggregate in water or wet only on the surface and completely dissolve,
There were limitations on the shape and size of the molded product.

In order to solve such a problem, a tablet is usually added with a disintegrant to quickly disintegrate the molded product. Calcium and sodium salts of carboxymethylcellulose as disintegrants, sodium starch glycolate, sodium starch acrylate,
Methyl cellulose and derivatives thereof, crystalline cellulose, starch and heat-treated products thereof are known.

However, food additives such as carboxymethylcellulose salts, sodium starch glycolate, sodium starch phosphate, methylcellulose,
Addition to a level that can exert an effect as a food disintegrant such as a seasoning is not only not recognized under the Food Sanitation Law, but is not preferable as a food.

Problems to be Solved by the Invention Conventionally used disintegrants as natural products include crystalline cellulose, starch, and other pastes,
When these are used as disintegrants for sweeteners and seasonings, the disintegration power is weak, and after disintegration, insolubles such as turbidity, precipitates, and suspended matter remain, significantly impairing the appearance of the food used,
Particularly, in the case of a tabletop sweetener or a tabletop seasoning, it is not preferable in appearance.

Means for Solving the Problems In view of the above situation, the present inventors have conducted various studies, and as a disintegrant, a polymer substance derived from a specific natural substance, further selected from among specific saccharides and the like. Disintegrate quickly by combining one or more excipients and seasonings,
In addition, they have found that a seasoning preparation which does not produce any insoluble matter can be obtained, and have completed the present invention.

That is, the present invention relates to (1) a seasoning, at least one of carrageenan, xanthan gum, cod gum and locust bean gum, and glucose, lactose,
A seasoning preparation containing at least one of raffinose, palatinose, glycine and alanine, and (2) a seasoning and at least one of carrageenan, xanthan gum, tara gum and locust bean gum, and glucose, lactose, The present invention relates to a method for producing a seasoning preparation, which comprises molding at least one of raffinose, palatinose, glycine and alanine and then molding.

As the seasonings used in the present invention, sweeteners and umami seasonings are preferable. Examples of the sweeteners include aspartame, saccharin sodium, acesulfame K,
Synthetic sweeteners such as sucralose and alitame, and high-intensity sweeteners such as natural sweeteners such as stevioside, α-glycosylstebioside, rebaudioside, glycyrrhizin, thaumatin and the like can be mentioned. Examples of the umami seasoning include sodium, potassium, ammonium, calcium, and magnesium such as L-glutamic acid, L-aspartic acid, 5'-ribonucleotide, 5'-inosinic acid, 5'-guanylic acid, and succinic acid. And the like.

These sweeteners and umami seasonings may be used alone or in combination of one or more.The proportion of the seasonings in the preparation differs depending on the type of the seasonings. It is about 0.02 to 50% by weight, preferably about 2 to 50% by weight, and in the case of umami seasonings it is generally about 0.5 to 80% by weight, preferably about 10 to 80% by weight.

The carrageenan, xanthan gum, cod gum and locust bean gum generally function as disintegrants in the preparation of the present invention, and in the preparation of the present invention, at least one or more of them is used in an amount of about 0.1 to 10% by weight, especially about 1%.
It is preferable to mix 〜5% by weight. Since these components easily swell with cold or hot water to disintegrate the molded product and dissolve clearly, there is no problem such as boiling, sedimentation or suspended matter.

In addition, glucose, lactose, raffinose, paraninose, glycine and alanine generally function as excipients in the preparation of the present invention, and at least one or more of these are used in the preparation of the present invention. It is arbitrarily selected depending on the ratio of the seasoning and the disintegrant component, but generally about 10 to 90% by weight is preferred.

In the preparation of the present invention, a lubricant may be further added as necessary, and valine, leucine, isoleucine, calcium lactate and the like are preferably used from the viewpoint of clarity after dissolution. Still other taste components (eg, citric acid, tartaric acid,
Malic acid, salt, etc.), flavor components (eg, coffee, cocoa, milk, mint, other vegetable flavors, herb spices, etc.), pigments (eg, β-carotene, chlorophyll, monascus, etc.), etc. You may mix.

Next, a method for producing the preparation of the present invention will be described. The preparation of the present invention can be obtained by mixing the above components in an arbitrary order and then molding the mixture according to a conventional method. Examples of the molding method include an extrusion granulation method, a fluidized bed granulation method, a roll granulation method (dry granulation method), a direct tableting method, a slug tableting method, a wet tablet method and the like.

In the present invention, in order to enhance the effect of the disintegrant, it is preferable to use as little water as possible. Therefore, the rolling granulation method and the direct tableting method are particularly desirable. Further, the particle size of each component to be mixed for tableting is preferably about 80 mesh or less.

The size and shape of the obtained preparation are not particularly limited, but dosage forms such as granules, tablets and cubes are particularly preferred.

The hardness of the preparation is preferably 5 kg / cm ² or less.

Examples Hereinafter, the present invention will be described in more detail with reference to Experimental Examples and Examples. The percentages (%) used below indicate percent by weight.

Experimental Example 1 α-anhydrolactose 60%, aspartame 30%, L-valine 8
Tablets (diameter 6 mm, weight 60 mg) were prepared using various disintegrants shown in Table 1 at a ratio of 2% and disintegrant 2%, and the disintegration rate and the presence or absence of insolubles were compared and examined.

The tableting was performed by a direct compression method using a tableting molding machine CR10 (manufactured by Masina), and the hardness of the obtained tablet was 2.0 to 4.0 kg / cm ^2.
It was adjusted to become.

The disintegration rate is 100 ml of water (25 ° C) or hot water (60 ° C).
After putting one tablet in a beaker of 00 ml and allowing it to stand, the time until the tablet completely disintegrates into fine granules (seconds)
Was measured.

Experimental Example 2 Tablets were prepared using various excipients at a ratio of excipient 60%, aspartame 30%, L-valine 8%, carrageenan (milk gel type) 2%, and the disintegration rate was examined.
The results are shown in Table 2. In addition, the measurement of the tablet size, the manufacturing method, and the disintegration rate conformed to Experimental Example 1.

Experimental Example 3 Tablets were prepared in which the ratio of xanthan gum was changed as shown in Table 3 and Acesfam K 30%, L-leucine 6%, and the remaining components were made from lactose (crystal), and the disintegration was examined.

The measurement of the tablet size, the production method and the disintegration rate were in accordance with Experimental Example 1. The results are shown in Table 3.

Example 1 700 g of aspartame, carrageenan (water gel type) 4
0 g, lactose (crystal) 1160 g, and L-leucine 100 g were mixed using a micro speed mixer (manufactured by Takara Machine Co., Ltd., MS 5) (1500 rpm, 1 minute), and 100 ml of a 90% ethanol solution was added and humidified.

Roller compactor (Freund Sangyo Co., Ltd.)
(Model: MINI), rolled (roll rotation speed 5 rpm, processing amount 2 kg / hr, roll pressure 800-1500 kg / cm ² ), and then sized using a power mill (manufactured by Showa Chemical Machinery Co., Ltd.). 1300 g of an 8-mesh granule (A) was obtained.

Aspartame 700g, lactose (crystal) 1200g, L
-Treat 100 g of leucine in the same way to obtain 1350 g of granule (B)
Obtained.

2 g of the granules obtained above was placed in a beaker containing 100 ml of water at 25 ° C., and the disintegration time was measured. As a result, (A) was disintegrated and dispersed in 16 seconds to give a clear solution, but (B) was The granules of the present invention were agglomerated in water, did not dissolve on the surface, required stirring to dissolve the whole granules, and the granules of the present invention were clearly superior.

Example 2 250 g of α-glucosyl stevioside, 690 g of glucose, L
Tablets (diameter 6 mm, weight 60 mg) were produced according to the method of Experimental Example 1 using 40 g of leucine and 20 g of locust bean gum.

This tablet was put into 100 ml of water at 25 ° C., and the disintegration rate was measured in accordance with the method of Experimental Example 1. As a result, the tablet was disintegrated and dispersed in 12 seconds and dissolved completely.

Example 3 50 g of ribotide (sodium 5'-ribonucleotide, manufactured by Takeda Pharmaceutical Co., Ltd.), 200 g of sodium L-glutamate, L
−Leucine 50g, Carrageenan (water gel type) 30g, DL−
Using 670 g of alanine, a diameter of 10
A tablet weighing 100 mm in mm was obtained.

The tablet was poured into 200 ml of hot water at 60 ° C., and the disintegration rate was measured according to the method of Experimental Example 1. As a result, the tablet disintegrated in 5 seconds and completely dissolved in 30 seconds.

Example 4 240 g of aspartame, 685 g of crystalline lactose, 60 g of L-valine,
Laginan 10g, xanthan ("Ornaut X-1 "
Using Takeda Pharmaceutical Co., Ltd.) 5 g and large according to the method of Experimental Example 1.
Cube tablets with a size of 4.0 mm × 4.0 mm × 4.0 mm and a weight of 75 mg
Obtained. This tablet was added to 150 ml of black tea at 60 ° C.
The mixture was completely dissolved in 30 seconds by gently stirring with a poon.

Example 5 Acesfam K80g, glycine 320g, DL-alanine 500g, L
Using 80 g of leucine and 20 g of carrageenan, tablets of size 13.0 mm × 13.0 mm × 1.0 mm, 200 mg were obtained according to the method of Experimental Example 1. The product was put into 200 ml of water at 4 ° C., and the dissolution time was measured. As a result, the tablet completely disintegrated immediately after the addition, and was completely dissolved in 45 seconds.

Effect of the Invention The seasoning preparation of the present invention is readily soluble and dissolves clearly, so that it is advantageously used as a tabletop seasoning.

Claims (4)

(57) [Claims] 1. A seasoning and at least one of carrageenan, xanthan gum, tara gum and locust bean gum, and glucose, lactose, raffinose,
A seasoning preparation comprising at least one of palatinose, glycine and alanine. 2. The seasoning preparation according to claim 1, wherein said seasoning is a sweetener. 3. The seasoning preparation according to claim 1, wherein the seasoning is an umami seasoning. 4. A seasoning and at least one of carrageenan, xanthan gum, cod gum and locust bean gum, and glucose, lactose, raffinose,
A method for producing a seasoning preparation, comprising mixing at least one of palatinose, glycine and alanine and then molding.