JP5970172B2 - Sugar-coating liquid and sugar-coating gum - Google Patents

Description

  The present invention provides a sugar-coating liquid that does not greatly change the texture and is less likely to be chipped compared to a sugar-coating liquid that does not contain cellulose, and can further enhance color development when it contains a pigment, and a sugar-coating coated with the sugar-coating liquid Concerning gum.

  There are many sugar-coated products around us. Examples thereof include confectionery such as gum, candy and chocolate, and pharmaceuticals such as so-called sugar-coated tablets. Sugar-coated products are usually placed in a rotating kettle and sprayed with sugar coating liquid, and the sugar coating liquid is evenly spread on the center object by rotation and dried to grow a sugar crystal layer little by little on the surface of the center object. It is obtained by following.

  As sugar used for sugar coating, sugar and sugar alcohols such as maltitol and sorbitol are used. Considering surface smoothness and workability, sugar (sucrose) has crystallinity and solubility most suitable for sugar coating. However, in recent years, especially in sugar-coated gum, caloric is low and non-cariogenic sugar alcohol is often used. In particular, there are many cases where xylitol is used for the center product and maltitol is used for the sugar coating liquid. In this case, there is a problem that sugar coating is difficult or the sugar coating is easily peeled off because the sugar in the center product and the sugar coating layer are different. In recent years, in particular, the distribution of granular gums in bottles rather than individual packaging has increased. In such a form, the granulated gum moves in the bottle during transportation and the like, and chipping or peeling of the sugar coating is often a problem.

  In order to enhance the impact resistance of the sugar coating, Patent Document 1 discloses a method using a sugar coating solution of sucrose containing gelatin, gum arabic and crystalline cellulose. Patent Document 2 discloses a method using a sugar coating liquid composed of lactitol and crystalline cellulose. Patent Document 3 discloses a sugar-coated tablet using a sugar-coating liquid containing talc and crystalline cellulose.

Japanese Patent Publication No. 40-26918 JP-A-6-70688 JP 2001-39862 A

  As a method of increasing the strength of the sugar coating layer, a method of adding crystalline cellulose is known. However, in Patent Document 1 and Patent Document 3, sufficient strength cannot be obtained unless the amount of crystalline cellulose added exceeds 5% by mass. That is, since the amount of crystalline cellulose added is large, there is a problem that the cost burden is high. In addition, the addition of crystalline cellulose gives the sugar-coating layer a relatively hard texture (crisp texture), so there is usually no problem with drugs that do not chew in the mouth, There was a drawback that it was difficult to use with chewing gum.

  On the other hand, Patent Document 2 aims to solve the lack of moderately hard texture (lack of crispy texture) due to the use of lactitol by adding crystalline cellulose to provide a desired hard texture. It is said. That is, in any of Patent Documents 1 to 3, by using crystalline cellulose, the hardness of the sugar coating layer is increased and peeling of the sugar coating is suppressed. However, since the purpose is to harden the texture of the sugar coating, the texture becomes harder than desired when used in a normal gum sugar coating (not only to give a crisp feeling, Was also a drawback. For this reason, crystalline cellulose has been considered unsuitable for the purpose of reducing the change in texture and suppressing the peeling of sugar coating.

On the other hand, the types of gums in recent years have diversified, and there are many cases in which a coloring is added to the sugar coating layer. However, some pigments have the disadvantage that the color becomes dull or lacks vividness.
Therefore, the present invention provides a sugar-coating liquid that does not greatly change the texture and is not easily chipped compared to a sugar-coating that does not contain cellulose, and that can further enhance color development when it contains a pigment, and a sugar-coating coated with the sugar-coating liquid The purpose is to provide gum.

As a result of diligent studies to solve the above problems, the present inventors have surprisingly found that when cellulose having a specific range of particle diameter is used in a specific range with a relatively low addition amount, It has been found that the peeling of the sugar-coating layer can be significantly suppressed without increasing the hardness, and further that the coloring can be made more vivid when a dye is added to the sugar-coating liquid, and the present invention has been achieved. That is, the present invention is as follows.
(1) A sugar coating liquid containing 0.1 to 5% by mass of cellulose having an average particle size of 10 to 30 μm, 60 to 75% by mass of sugar alcohol, and 1 to 5% by mass of a thickener.
(2) The sugar-coating liquid according to (1) above, wherein the cellulose is crystalline cellulose.
(3) The sugar-coating liquid according to (1) or (2) above, wherein the sugar alcohol is maltitol.
(4) The sugar-coating liquid according to any one of (1) to (3) above, wherein the thickener is gum arabic.
(5) The sugar-coating liquid according to any one of (1) to (4) above, further comprising a pigment.
(6) A sugar-coated gum coated with the sugar-coating liquid according to any one of (1) to (5) above.

  According to the present invention, a sugar-coating liquid that does not greatly change the texture and is not easily chipped as compared with a sugar-coating that does not contain cellulose, and that can further enhance color development when it contains a pigment, and a sugar-coating coated with the sugar-coating liquid Can provide gum.

The sugar coating liquid of the present invention contains specific amounts of cellulose, sugar alcohol, and thickener each having a specific particle size.
The cellulose here includes cellulose obtained from plants and microorganisms. The most common examples of cellulose include powdered cellulose and crystalline cellulose obtained by mechanically or chemically treating wood pulp. In the present invention, it is preferable to use crystalline cellulose having a very high purity and good eating feeling among cellulose. The crystalline cellulose, such as wood pulp, cellulosic materials such as purified linters, acid hydrolysis, alkali oxidative decomposition, an average degree of polymerization obtained by depolymerization process due enzymatic degradation of cellulose Ru der 30 to 400 .

  The cellulose used in the present invention has an average particle size of 10 to 30 μm. The average particle size here means measuring the cellulose and deionized water in a container that can be covered so that the cellulose concentration is 1% by mass, and dispersing it by hand until it appears to be uniform to form a dispersion. Before the sedimentation occurs (usually within 10 seconds), the dispersion is charged into a laser diffraction particle size distribution analyzer (LA-910, relative refractive index 1.20, no ultrasonic dispersion) to measure the particle size distribution. This means the median diameter on a volume basis. When the average particle size of the cellulose is 10 μm or more, the sugar coating is not easily peeled or chipped, and the strength can be improved. On the other hand, when the average particle size of cellulose is 30 μm or less, the effect of improving color development can be easily realized, and the strength of the sugar coating can be prevented from increasing to such an extent that a crisp texture is produced. The average particle diameter of cellulose may be more preferably 12 to 27 μm, and further preferably 15 to 25 μm.

  Content in the sugar coating liquid of the cellulose used by this invention is 0.1-5 mass%. The above effect is recognized when the content of cellulose in the sugar coating liquid is 0.1% by mass or more. On the other hand, when the content is 5% by mass or less, a good texture can be obtained when cellulose having an appropriate particle size is used. The content of cellulose in the sugar coating liquid is preferably 1 to 3% by mass.

  The sugar-coating liquid of the present invention contains sugar alcohol as a main component, and is used for coating a core material of confectionery such as chewing gum, candy, and chocolate with sugar-coated bread or the like. The raw material, shape, size, etc. of the core material are not particularly limited. In general, the shape of the center object may be a spherical shape, a circular shape (a general shape of a granular chocolate), or a rectangular shape (a shape of a general grain gum). Moreover, the center thing may be the magnitude | size used as a weight of about 1g.

  The sugar alcohol of the present invention is not particularly limited, and examples thereof include maltitol, mannitol, xylitol, erythritol, sorbitol, lactitol, and reduced starch candy. It is preferable to use at least one of these sugar alcohols. Among them, maltitol is most preferable because it has a natural natural sweetness, a solubility suitable for sugar coating formation, and a good texture after sugar coating formation.

  Content in sugar coating liquid of sugar alcohol is 60-75 mass%. The concentration of the sugar alcohol is appropriately adjusted according to the amount of spray and temperature during coating. The content of the sugar alcohol in the sugar coating liquid may preferably be 62 to 70% by mass.

  Although it does not specifically limit as a thickener of this invention, For example, gum arabic, tragacanth gum, carrageenan, fur celerane, karaya gum, xanthan gum etc. are mentioned. Among them, gum arabic is most preferable because of good elongation and drying of sugar coating. Content in the sugar-coating liquid of a thickener is 1-5 mass%, Preferably it is 2-4 mass%.

  Moreover, it is preferable that the sugar-coating liquid of this invention contains 1 or more types of pigment | dyes. The type of pigment is not particularly limited as long as it can be eaten. For example, natural colorants such as Anato, gardenia, cochineal, lac, perilla, red cabbage, tomato, red radish, grape juice, grape skin, purple potato, cacao, cucumber Pigment, onion pigment, tamarind pigment, safflower yellow pigment, turmeric pigment, marigold pigment, beet red, red potato pigment, gardenia red pigment, gardenia blue pigment, tar red pigment, edible red No. 2, edible red No. 3, Examples include food red 40 g, food red 102, food red 106, food yellow 4, food yellow 5, food blue 1, food blue 2 g, aluminum lake, titanium oxide, and the like. In particular, it is preferable to include a red dye because the effect of the present invention is remarkably exhibited in a red dye that is usually difficult to vividly develop a color. The addition amount of the dye may be a general addition amount of each dye. Usually, it is preferable to contain 0.01-0.1 mass% in a sugar coating liquid.

  The sugar coating liquid of the present invention can be coated on a center object with a general coating apparatus. Examples of such a coating device include a Doria coater and a Paulek coater manufactured by Paulek, Inc., a high coater and an Aqua coater manufactured by Freund Sangyo Co., Ltd., and the like. General conditions can also be adopted as coating conditions such as charging amount and drying time.

  The sugar-coating liquid of the present invention can be most suitably used for producing a sugar-coating gum. By using the sugar coating liquid of the present invention, it is possible to obtain a sugar-coating gum that is less likely to be chipped and has a more vivid color, without significantly changing the texture compared to sugar coating that does not contain cellulose. In addition, by using the sugar coating liquid of the present invention, it is possible to form a sugar coating layer in which chipping and peeling are unlikely to occur. For example, even if the number of coatings is reduced, the coating equivalent to the sugar coating gum using the conventional sugar coating liquid Since the sugar-coating gum having the strength of the layer can be produced, the production time can be shortened.

  According to the sugar-coating gum formed using the sugar-coating liquid of the present invention, the texture and the sugar-coating strength are not significantly different from those of the sugar-coating gum formed with a sugar-coating liquid that does not include cellulose, and a coloring matter is included. It is possible to produce a more vivid color and to have a better friability. In addition, according to the sugar-coating gum formed using the sugar-coating liquid of the present invention, all of the above desired characteristics are highly balanced as compared with the sugar-coating gum formed with the sugar-coating liquid that does not satisfy the predetermined requirements. Is possible.

  The present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. In addition, the sugar-coating gum was analyzed by the following method.

[Analysis of sugar coating strength]
Texture analyzer TA. Analysis was carried out under the following conditions using XT plus (manufactured by Eihiro Seiki Co., Ltd.).
Mode: Texture Force in Compression
Option: Return To Start O
Pre-Tset Speed: 0.5mm / s
Test Speed: 1.0mm / s
Post-Test Speed: 10.0mm / s
Distance: 3mm
2mm Cylinder Probe (P / 2)
Ten samples were analyzed, average values were calculated, and significant differences were measured by t-test.

[Food texture]
6 men in their 50s, 1 man in their 40s, 2 men in their 30s, 1 man in their 20s, and 1 woman in their 20s. Based on the number of sugar-coated gums as a standard, we evaluated whether the sugar-coated layer was hard, soft, or equivalent, and adopted the most common opinion.

[Color tone / Red color development]
The same person who evaluated the texture, with the sugar-coating gum coated with the same number of layers as the sugar-coating liquid containing no cellulose as the standard, visually evaluated which color was vivid, and adopted the most opinions did.
In addition, the red color developability was measured by measuring the red direction (a ^* ) of L ^* a ^* b ^* chromaticity at 2 locations for each sample x 2 with a color difference meter SE2000 (manufactured by Nippon Denshoku Co., Ltd.). The average values were compared.

[Degree of wear]
Using a friability tester PTF-3RA (manufactured by Pharma Test), 15 tablets each were measured at 25 rpm × 10 min. Evaluation was made as follows according to the value of the friability.
0.15% or less ○ (good)
0.15% to 0.2% or less △ (possible)
More than 0.2% × (impossible)

[Example 1, Comparative Example 1]
Preparation of sugar coating liquid Maltitol (trade name: Resis fine powder, manufactured by Mitsubishi Foodtech Co., Ltd.) 65% by mass, gum arabic (trade name: gum arabic powder, manufactured by Sanei Pharmaceutical Co., Ltd.), 3% by mass, red pigment (red) No. 102, manufactured by San-Ei Gen FFI Co., Ltd.) 0.05% by mass, each component was dissolved in water to prepare a sugar coating liquid A.
About Example 1, 2 parts by mass (corresponding to 1.96% by mass in the sugar-coating liquid) of crystalline cellulose (average particle diameter 20.8 μm , based on X-ray diffraction peak separation method with respect to 100 parts by mass of the sugar-coating liquid A What added crystallinity 74%, brand name Theolas FD-F20, Asahi Kasei Chemicals Co., Ltd.) was prepared as a sugar coating liquid.
About the comparative example 1, the sugar-coating liquid A itself (thing which does not add crystalline cellulose) was prepared as a sugar-coating liquid.

COATING GUM CENTER 3.3kg (sugarless type, 1.0-1.1g / piece, long side 1.9cm, short side 1.2cm, square repellent shape), POWREC COATER PRC-7 (manufactured by POWREC Co., Ltd.) ) And according to a conventional method, coating was performed with the sugar coating liquid (Example 1) and the sugar coating liquid A (Comparative Example 1). The coating was repeated 49 times. Thereafter, glazing was performed using shellac (trade name: Lac Glaze 25E, manufactured by Nippon Shellac Industry Co., Ltd.) and carnauba wax (trade name: Polishing Wax-104, manufactured by Freund Corporation).

When the texture of the obtained sugar-coated gum was evaluated, no significant difference was observed between Comparative Example 1 and Example 1.
Next, sugar coating strength analysis was performed, and the average value was t-tested. The average value of the sugar coating strength of Example 1 was 8235 g, and the average value of the sugar coating strength of Comparative Example 1 was 8132 g. When the t-test was performed at a risk rate of 5% with respect to the sugar coating strength, the test result showed that there was no significant difference in the hardness of the sugar coating layer. That is, regarding the sugar coating strength, Example 1 and Comparative Example 1 were almost equivalent.

  On the other hand, when the red color developability was measured with a color difference meter, in Example 1, a * was 46.7, whereas in Comparative Example 1, a * was clearly different from 41.7. Compared with Comparative Example 1 also visually, Example 1 clearly had a brighter red color.

  Further, the friability was clearly reduced to 0.73 in Comparative Example 1 and 0.13 in Example 1. Thereby, it was confirmed that Example 1 was less likely to cause peeling or cracking of the sugar coating layer than Comparative Example 1. Further, when the samples after the friability test were compared, the gloss was clearly lost in Comparative Example 1. The results are summarized in Table 1.

[Example 2 and Comparative Example 2-5]
Preparation of sugar coating liquid About Example 2, a sugar coating liquid was prepared in the same manner as in Example 1.
For Comparative Example 2, the same sugar coating liquid A used in Comparative Example 1 was prepared.
About Comparative Example 3, prepared by adding 2 parts by mass (corresponding to 1.96% by mass in the sugar-coating liquid) of crystalline cellulose having an average particle size of 4.3 μm to 100 parts by mass of the above-mentioned sugar-coating liquid A did.
About the comparative example 4, what added 2 mass parts of cellulose with an average particle diameter of 37.6 micrometers with respect to 100 mass parts of sugar coating liquid A was prepared as a sugar coating liquid.
For Comparative Example 5, a sugar coating liquid prepared by adding 5.5 parts by mass of cellulose having an average particle diameter of 20.8 μm (corresponding to 5.21% by mass with respect to the sugar coating liquid) to 100 parts by mass of the sugar coating liquid A did.

Coated gum center 3.3kg (sugarless type, 1.0-1.1g / piece, long side 1.9cm, short side 1.2cm, square repellent shape) was charged into a Paulek coater PRC-7, ordinary method According to the above, coating was performed 10 times.

When the texture of the resulting sugar-coated gum was evaluated, Comparative Examples 4 and 5 were clearly harder than others.
Furthermore, the strength of the sugar coating layer of the obtained sample was measured. The average value of the sugar coating strength of Example 2 is 2780 g, the average value of the sugar coating strength of Comparative Example 2 is 2704 g, the average value of the sugar coating strength of Comparative Example 3 is 2672 g, the average value of the sugar coating strength of Comparative Example 4 is 3050 g, and the Comparative Example The average value of the sugar coating strength of 5 was 3111 g. When a t-test was conducted at a risk rate of 5% to determine whether there was a significant difference in sugar coating strength compared to Comparative Example 2, it was found that Comparative Example 4 and Comparative Example 5 had a significant difference, and the others had no significant difference. That is, in Comparative Examples 4 and 5, the sugar coating is hard, which is not preferable in that the texture changes compared to sugar coating that does not contain cellulose.

On the other hand, when the red color developability was measured with a color difference meter, the number of sugar coating layers was smaller than in Example 1 and Comparative Example 1, so the absolute value itself was small, but in comparison with the same number of layers, A clear difference was seen. That is, in Comparative Example 2, a * was 27.8, whereas in Example 2, a * was as bright as 29.8. Also in Comparative Example 3, a * was 31.7, and in Comparative Example 4 it was 28.1, vivid. Comparative Example 3 in which the added cellulose had a small particle size was the most vivid. On the other hand, in Comparative Example 4 in which the added cellulose had a large particle size, the effect was small. That is, it was confirmed that the red color development tends to be better as the particle size of the added cellulose is smaller. In Comparative Example 5 in which the amount of cellulose added was large, a ^* was 30.1, which was not significantly different from that in Example 2, but the texture was poor as described above.

  On the other hand, when the friability was measured, Example 2 was 0.15, while Comparative Example 2 was 0.20, Comparative Example 3 was 0.23, Comparative Example 4 was 0.18, and Comparative Example 5 was 0.16. Met. That is, in Comparative Example 3 in which the particle size of the added cellulose was small, it was confirmed that the friability was higher and the sugar coating was easily peeled and chipped than in Comparative Example 2 in which cellulose was not added. The above results are summarized in Table 2.

  From the above, if the particle size of the cellulose to be added is too small, the color development becomes vivid, but there is a drawback that the sugar coating is liable to be peeled off or chipped. Conversely, if the cellulose particle size is too large, the color development improvement effect is obtained. It was shown that it became weak and the sugar-coating layer became hard and had a significant effect on the texture. Furthermore, it was shown that the texture becomes stiff when the added amount is too large even when cellulose having an appropriate particle size is used. That is, in order to exhibit all desired functions in a balanced manner, it is necessary to use cellulose having an average particle diameter in a specific range in an appropriate addition amount.

  According to the present invention, a sugar-coating liquid that is hard to be chipped and can make the color development more vivid and a sugar-coating gum coated with the sugar-coating liquid can be obtained, and can be suitably used in the food manufacturing industry.

Claims (4)

A sugar coating liquid containing 0.1 to 5% by mass of crystalline cellulose having an average particle size of 10 to 30 μm, 60 to 75% by mass of maltitol as a sugar alcohol, and 1 to 5% by mass of a thickener.   The sugar-coating liquid of Claim 1 whose thickener is gum arabic.   Furthermore, the sugar-coating liquid of Claim 1 or Claim 2 containing a pigment | dye.   Sugar-coated gum coated with the sugar-coating liquid according to any one of claims 1 to 3.