JP4336074B2 - Hard sugar-coated tablets with good color and texture - Google Patents

Description

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[0001]
[Industrial application fields]
[0002]
The present invention relates to a hard sugar-coated tablet having a good color tone and texture that is used as food and pharmaceutical products.
[0003]
[Background Art and Problems to be Solved by the Invention]
[0004]
Sugar coating is a coating of a sugar layer on the surface of a core containing food and pharmaceuticals, thereby reducing quality deterioration such as moisture absorption, oxidation, and photolysis of the core, and the bitterness of the core. It plays a role in relieving odor and irritation.
[0005]
In addition, there are two types of sugar coatings, “hard sugar coating” and “soft (soft) sugar coating”. In the former, the constituent material of the sugar coating layer is crystalline, and the water contained in the raw material evaporates. It is distinguished from the latter in that it forms a layer.
[0006]
As sugars used in sugar coatings, for example, as previously introduced in JP-A-49-108225, sugar has been the mainstream, but sugar intake is limited as in diabetes. From the viewpoint of preventing dental caries, a sugar coating method using sugars other than sugar has been desired.
[0007]
Japanese Patent Publication No. 7-55898 employs maltitol as a sugar used in sugar coating, but in order to reduce damage and cracking of the sugar coating layer, in addition to maltitol, sugar coating reinforcing agents such as pullulan and gums Need to be used together. In addition, the sugar coating layer has less uneven color, that is, a good color tone, a texture that is easily crushed when the sugar coating layer is chewed, and the sugar coating layer on the core surface has a crispy texture. The effect is not yet sufficient, especially the difficulty in applying maltitol sugar coating to a core agent that uses sugar alcohol that feels cool and is easy to break when chewed. .
[0008]
In general, when maltitol sugar coating is applied to the core agent, due to the poor crystallinity of maltitol, the finished sugar coating product has a color unevenness, that is, a sugar coating layer with poor color tone, compared to those using sugar. Problems such as unevenness on the surface of the layer, the core agent may absorb moisture, the generation rate of defective products is high, and the storage stability is inferior may occur.
[0009]
Japanese Patent Publication No. 50-6533 discloses a method of suspending magnesium aluminate silicate in a sugar coating solution as a means for forming a sugar coating layer with little color unevenness. However, magnesium aluminate silicate cannot only be used in foods, but it is difficult to disperse uniformly in a sugar coating liquid, and thus there are cases where the effect of preventing color unevenness is insufficient.
[0010]
Japanese Patent Application Laid-Open No. 2001-57848 discloses a moisture absorption prevention method using candy as a core and using the same sugar as candy for a sugar coating layer. However, this method does not use a crystalline powder core necessary for obtaining a cool feeling, but uses a hard boiled candy as a core, and is a technique in which the candy surface is once melted and dried with hot air. For this reason, the surface of the sugar-coating layer tends to be uneven, and the sugar-coating layer is too thin, causing a problem that moisture absorption occurs from a portion where the sugar-coating is not applied.
[0011]
As described above, when a sugar coating is applied with maltitol for a core material made of a specific sugar alcohol that gives a refreshing cool feeling when chewed, there is no uneven color on the surface, and the sugar coating As a hard sugar-coated tablet having a crispy texture of the layer and a cool feeling of the core, and having a hardness low enough to be chewed, a tablet of sufficient quality has not been obtained.
[0012]
The object of the present invention is to obtain a cool feeling with sugar alcohols such as xylitol, erythritol, mannitol, sorbitol, etc., and to a chewable core agent having an appropriate hardness, with a color tone and a hard sugar coating of maltitol Tablets with good texture, that is, with less uneven color and unevenness on the surface, less hygroscopicity, and a texture that is crispy on the surface, a refreshing cool feeling is felt about the core part, and it is easier to chew To provide tablets.
[0013]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have found that the core material contains 10.0 to 50.0% by weight of crystalline maltitol as a saccharide (hereinafter, unless otherwise indicated,% represents% by weight). ) Add 50.0% or more of a mixture of sugar alcohol and maltitol that can be contained and give a cool feeling to the core, and form a crystalline sugar coating layer using a maltitol solution containing a coloring agent. By making the tablet, the color tone and texture are good, i.e., the color unevenness, unevenness, moisture absorption is small, and the sugar coating layer has a crispy texture, and a cool feeling is felt in the core part and it is easy to chew Has been successfully completed, and the present invention has been completed.
[0014]
That is, 1st this invention is 1 type, or 2 or more types chosen from the group which consists of component (a) crystalline maltitol 10.0-50.0%, and component (b) xylitol, erythritol, mannitol, sorbitol The color tone and food obtained by applying sugar coating with a maltitol solution containing a coloring agent to a core containing 50.0% to 90.0% of a mixture of crystalline powder 50.0-90.0%. It is a hard sugar-coated tablet with a good feeling.
[0015]
Moreover, 2nd this invention is a hard sugar-coated tablet with favorable color tone and food texture as described in said 1st invention whose hardness of the core agent by the test method A is 1.5-20.0 kg.
[0016]
The hardness in the present invention is the force expressed in kg when the tablet is disintegrated by applying a force to the core part, and the test method A is adopted as the measuring method. The test method A, a force in the lateral direction of the tablet (general disk-shaped band portion of the case agent tablets) using Toyama Sangyo Co., Ltd. TH-203C P tablets agent disintegration tester, This is a method in which the force at the time of cracking is set to hardness.
[0017]
The color tone referred to in the present invention means the color tone when the tablet surface after sugar coating using a maltitol solution containing a colorant is visually observed, and is uniformly colored, i.e., no color unevenness. Say good color.
[0018]
In addition, the texture according to the present invention means that it can be comfortably crushed when chewing the sugar-coating layer, it can be easily crushed when the core part is chewed, and the refreshing cool feeling of the core component during chewing To give any or all of
[0019]
The core used in the present invention means, for example, a product obtained by tableting a powder, and the core can be easily sugar-coated when it has a spherical shape or a round or rounded disk shape or cylindrical shape with a convex spherical surface. Therefore, it is ideal, but even a shape such as a pillow type or a dice type in which a conventional sugar coating method is difficult to obtain a uniform and good sugar coating can be advantageously employed in the present invention.
[0020]
Moreover, the core agent should just contain 50.0% or more of the mixture of said component (a) and component (b), and the remainder is a food ingredient, a medicinal ingredient, a taste ingredient, etc. for health promotion. In addition to ingredients used in ordinary tablets and tablet confectionery, for example, vitamins, various minerals, high-intensity sweeteners, acidulants, fragrances, various salts, dietary fiber, various fruit juices, and lubricants are optional. Can be used for
[0021]
When the component (a) and the component (b) in the core agent is less than 50.0%, when the maltitol liquid containing the colorant forms a sugar coating layer, due to a cause such as insufficient crystal generation rate, Since it is difficult to form a uniform sugar-coated layer, color unevenness is likely to occur in the sugar-coated layer. As a result, it is difficult to form a sugar-coated layer with a good crispy texture. It is not preferable because the effect of not being able to feel it appears.
[0022]
In the sugar-coated tablet of the present invention, crystalline maltitol is used as the component (a), and this plays the role of a seed crystal for obtaining a crystalline sugar-coated layer when the core agent is sugar-coated with maltitol liquid. It is. Thus, in addition to maltitol crystals and maltitol-containing crystals, for example, powders containing maltitol crystals or slurries with little moisture can be used.
[0023]
The quality of the crystalline maltitol is not particularly limited as long as it can be used as a food or a pharmaceutical. However, it is preferable that the maltitol has a purity of 90.0% or more in order to facilitate crystal formation of the sugar coating layer. Further, among the crystalline maltitol of such quality, those having a sum of the contents of maltotriitol and maltotetriitol of 3.0% or less increase the rate of crystal formation of the sugar coating layer. Various effects can be obtained, and it can be used more advantageously.
[0024]
Further, in the present invention, when the total of the component (a) and the component (b) is 100%, the crystalline maltitol is also required to be 10.0 to 50.0%, and more preferable implementation thereof. In the embodiment, the crystalline maltitol is 20.0 to 40.0%. However, when the crystalline maltitol is less than 10.0%, crystallization in the sugar-coating layer is often insufficient, and 50 If it exceeds 0.0%, the cooling sensation in the core will be impaired.
[0025]
Also regarding the amount of component (b), component (b) is required to be 50.0-90.0% when the total with component (a) is 100%, and component (b) is 50. If it is less than 0%, the cooling sensation in the core agent is impaired, and if it exceeds 90.0%, crystallization in the sugar coating layer is often insufficient.
[0026]
Xylitol, erythritol, mannitol and sorbitol used as the component (b) of the present invention are required to be in a powder form containing crystals in order to take heat and give a cool feeling when dissolved in the mouth. It is preferable to have a quality that can be used as a food, food additive, or pharmacopoeia. The production method, origin, purity, particle size and the like are not particularly limited, and these xylitol, erythritol, mannitol, and sorbitol can be used alone or in combination.
[0027]
When xylitol, erythritol, mannitol, and sorbitol that can be employed as the component (b) used in the present invention are expressed in terms of kcal / kg as the endothermic amount when dissolved at 40 ° C., respectively, −36.6, −42.9, -28.9 and -26.5. Due to the magnitude of the endothermic amount, a pleasant cool feeling can be obtained when chewing.
[0028]
With regard to the hardness of the core agent, by containing the component (a) and the component (b) as in the limited range of the present invention, those having moderately easy to crush hardness can be obtained. By preparing so that the hardness according to Method A is 1.5 kg to 20.0 kg, a better texture can be obtained. If this hardness is less than 1.5 kg, the agent may be cracked or scratched during the process of forming a sugar coating layer and subsequent filling, packaging, transporting, etc., and the hardness is 20.0 kg. In the case of exceeding the above, even if the sugar-coating layer has a good crispy texture, hardness is felt when the core part is further chewed and the chewing feeling is lacking in balance.
[0029]
There are no particular restrictions on the manufacturing method of the core, but in order not to impair the cool feeling that is one of the features of the present invention, it is required that the crystal remains in the core, and it is directly compressed into tablets. There are also methods such as tableting after wet granulation or dry granulation. In preparing the core agent, pullulan, carboxymethylcellulose, HPMC (hydroxypropylmethylcellulose), reduced starch syrup, reduced destrin and the like can be arbitrarily used as a binder.
[0030]
Next, the maltitol liquid used for the formation of the sugar-coating layer according to the present invention is required to have a quality that is used for food applications and pharmaceutical applications and that has appropriate crystallinity when the sugar-coating layer is formed. However, a commercially available maltitol product having a purity of 90.0% or more can be advantageously used. Furthermore, since the rate of crystal formation of the sugar coating layer is increased and various effects are obtained when the present invention is carried out, the sum of the contents of maltotriitol and maltotetriitol in the maltitol product is 3.0%. The following is preferable. The solid content concentration of the maltitol liquid when used for sugar coating can normally be advantageously employed as about 50.0-80.0%.
[0031]
The maltitol liquid is required to contain a colorant, but the colorant to be used is not particularly limited. For example, tar dye, vitamin B2, titanium dioxide, carotenoid dye, quinone dye, Flavonoid dyes, chalcone dyes, flavone dyes, flavonol dyes, spirulina blue dyes, chlorophyll, copper chlorophyll, copper chlorophyllin sodium, red beet dyes, red koji dye, red koji yellow, turmeric dye, gardenia blue dye, caramel In addition to coloring agents such as pigments, curcumin, iron oxide, paprika orange, turmeric, etc., in the present invention, in the case of sugar coating using sugar, anthocyanin type which is impossible for reasons such as decomposition of sugar Dyes can also be advantageously employed by preparation under acidic conditions.
[0032]
In addition to coloring agents, maltitol liquids used for the formation of sugar coating layers include flavorings, preservatives, disintegrating agents, coating agents, polishes, high-intensity sweeteners, binders such as gum arabic, starch, thickening Agents, suspension bases such as talc, kaolin and various calcium salts, sugar alcohols and the like can be optionally added as long as the property of forming a crystalline sugar coating layer is not lost.
[0033]
The sugar coating of the present invention is a hard sugar coating, i.e., the sugar coating layer is crystalline, and the forming method is to coat the core with a maltitol solution by means of spraying, etc. The operation of evaporating and promoting the precipitation of maltitol crystals is repeated several to several tens of times or until a sugar coating layer having a desired thickness is formed. The thickness of the sugar-coating layer can be selected arbitrarily, but when the weight of the core agent is 100, a good texture is often obtained when the weight of the sugar-coating layer is about 30 to 80.
[0034]
The hard sugar coating layer obtained by carrying out the present invention can optionally be subjected to secondary processing including polishing operation as its surface treatment.
[0035]
As described above, by carrying out the present invention, the color tone and texture are good, that is, there is no uneven color on the surface, a crispy texture is obtained when chewed, and when chewing is moderately moderate Tablets that are easy to break and feel cool can be obtained.
[0036]
Hereinafter, the contents of the present invention will be described more specifically based on examples, but the technical scope of the present invention is not limited to the following examples.
[0037]
A tablet used as a core was prepared by using a rotary tableting machine (manufactured by Kikusui Seisakusho, 8F-3 type), and a sugar coating layer (manufactured by Kikusui Seisakusho, 16DS) was used for producing a sugar coating layer.
[0038]
[Example 1]
[0039]
Xylitol [manufactured by Towa Kasei Kogyo Co., Ltd., trade name: Xylit] having a particle size adjusted to 40 mesh pass 80 mesh on, crystalline maltitol [manufactured by Towa Kasei Kogyo Co., Ltd., trade name: Amarty MR50 (registered trademark), Maltitol purity = 93.9%, sum of contents of maltotriitol and maltotetriitol = 2.7%] without adjusting the particle size, and sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd., (Product name: DKS F-20W) and l-menthol were mixed at the blending ratio shown in Table 1, and then the upper heel scale position was 1 mm and the lower heel scale position was 5 mm, and a 10φ × 8.5R ridge was attached. Direct tableting was performed with a rotary tableting machine to obtain a core having a diameter of 10 mm, a thickness of 4.7 mm, and an average weight of 320 mg / tablet.
[0040]
Next, 1000 tablets of the obtained core agent were put into a small sugar coating machine, maltitol [manufactured by Towa Kasei Kogyo Co., Ltd., trade name: Resis (registered trademark), maltitol purity = 99.0%, maltotriitol and malt A maltitol solution is prepared at a blending ratio shown in Table 1 using the sum of the content of tetritols at 0.5%, and about 4 g at a time at a temperature of 20 to 40 ° C. Sugar coating operation was performed by a conventional method to obtain sugar coated tablets A1 having an average weight of 480 mg / tablet.
[0041]
[Example 2]
[0042]
Except for using erythritol [Mitsubishi Chemical Foods Co., Ltd.] without adjusting the particle size in place of xylitol, the same components as in Example 1 were mixed at the blending ratios shown in Table 1, and directly using a rotary tablet press. Tableting was performed to obtain a core agent having an average weight of 320 mg / tablet.
Next, a sugar coating operation was performed in the same manner as in Example 1 except that a maltitol solution was prepared at a blending ratio shown in Table 1, and sugar coated tablets A2 having an average weight of 448 mg / tablet were obtained.
[0043]
[Example 3]
[0044]
Except for using mannitol [manufactured by Towa Kasei Kogyo Co., Ltd., trade name: Mannit P] instead of xylitol without adjusting the particle size, the same components as in Example 1 were mixed in the mixing ratio described in Table 1, Direct tableting was performed with a rotary tableting machine to obtain a core agent having an average weight of 320 mg / tablet.
Next, a sugar coating operation was performed in the same manner as in Example 1 except that a maltitol solution was prepared at the blending ratio shown in Table 1, and sugar coated tablets A3 having an average weight of 576 mg / tablet were obtained.
[0045]
[Example 4]
[0046]
The same components as in Example 1 were mixed at the blending ratio described in Table 1 except that sorbitol [manufactured by Towa Kasei Kogyo Co., Ltd., trade name: Sorbit DP-50] was used without adjusting the particle size instead of xylitol. The tablet was directly compressed by a rotary tableting machine to obtain a core agent having an average weight of 320 mg / tablet.
Next, a sugar coating operation was performed in the same manner as in Example 1 except that a maltitol solution was prepared at a blending ratio shown in Table 1, and sugar coated tablets A4 having an average weight of 512 mg / tablet were obtained.
[0047]
[Example 5]
[0048]
Xylitol [manufactured by Towa Kasei Kogyo Co., Ltd., trade name: Xylit (fine powder)], mannitol [trade name: Mannit P], crystalline maltitol [manufactured by Towa Kasei Kogyo Co., Ltd., trade name: Resis (fine powder), maltitol Purity = 99.0%, sum of contents of maltotriitol and maltotetriitol = 0.5%] without adjusting the particle size, and 1-menthol, vitamin C and HPMC are listed in Table 2. After mixing with 10% of the total weight and pure water sprayed on this, the mixture was extruded with an extrusion granulator (RG-8M-2U manufactured by Kikusui Seisakusho) and dried at 50 ° C. for 8 hours. Next, magnesium stearate (reagent, manufactured by Kanto Chemical Co., Inc.) was added and mixed at the mixing ratio shown in Table 2, and directly tableted with a rotary tableting machine to obtain an average weight of 320 mg / tablet core. Obtained.
[0049]
Next, 1000 tablets of the obtained core agent are put into a small sugar coating machine, and maltitol liquid is prepared at a blending ratio shown in Table 2 using maltitol [trade name: Resis]. On the other hand, a sugar coating operation was performed in the same manner as in Example 1 to obtain sugar coated tablets A5 having an average weight of 512 mg / tablet.
[0050]
[Example 6]
[0051]
Instead of xylitol and mannitol, the same components as in Example 5 were used except that erythritol fine powder [Mitsubishi Chemical Foods Co., Ltd.] and sorbitol [trade name: Sorbit DP-50] were used without adjusting the particle size. After mixing at the compounding ratio described in Table 2, a core agent having an average weight of 320 mg / tablet was obtained in the same manner as in Example 5.
Next, a sugar coating operation was performed in the same manner as in Example 5 except that a maltitol solution was prepared at a blending ratio shown in Table 2, and sugar coated tablets A6 having an average weight of 448 mg / tablet were obtained.
[0052]
[Example 7]
[0053]
Example 5 except that erythritol fine powder [Mitsubishi Chemical Foods Co., Ltd.] and Paratinit [Mitsui Sugar Co., Ltd., trade name: Paratinit PNP (registered trademark)] were used without adjusting the particle size in place of xylitol. After mixing the same components at the blending ratios described in Table 2, a core agent having an average weight of 320 mg / tablet was obtained in the same manner as in Example 5.
Next, a sugar coating operation was performed in the same manner as in Example 5 except that a maltitol solution was prepared at a blending ratio shown in Table 2, and sugar coated tablets A7 having an average weight of 544 mg / tablet were obtained.
[0054]
[Comparative Example 1]
[0055]
Except that crystalline maltitol was not used as the core material, the same components as in Example 1 were mixed at the mixing ratio shown in Table 3, and then the average weight of 320 mg / tablet was obtained in the same manner as in Example 1. A core was obtained.
Next, using crystalline maltitol [trade name: Resis], a maltitol solution was prepared at a blending ratio shown in Table 3, and sugar coating was performed in the same manner as in Example 1 to obtain sugar-coated tablets. However, since the tablet hardness was too low, the tablet was broken during the sugar coating operation, and a sugar-coated tablet could not be obtained. Hereinafter, the tablet obtained in Comparative Example 1 is referred to as B1 for convenience.
[0056]
[Comparative Example 2]
[0057]
After mixing the core material with the compounding ratio shown in Table 3, a core material having a crystalline maltitol content of 4.7% and an average weight of 320 mg / tablet was obtained in the same manner as in Example 1.
Next, a sugar coating operation was performed in the same manner as in Example 1 except that a maltitol solution was prepared at a blending ratio shown in Table 3, and sugar coated tablets B2 having an average weight of 512 mg / tablet were obtained.
[0058]
[Comparative Example 3]
[0059]
After mixing the core material with the blending ratio shown in Table 3, a core material having a crystalline maltitol content of 56.1% and an average weight of 320 mg / tablet was obtained in the same manner as in Example 1.
Next, a sugar coating operation was carried out in the same manner as in Example 1 except that a maltitol solution was prepared at a blending ratio shown in Table 3, and sugar coated tablets B3 having an average weight of 512 mg / tablet were obtained.
[0060]
[Comparative Example 4]
[0061]
After mixing the core material with the blending ratio shown in Table 3, the core material having the total content of component (a) and component (b) of 44.0% and average weight of 320 mg / tablet was obtained in the same manner as in Example 1. Got.
Next, a maltitol solution was prepared with the compounding ratio shown in Table 3, and sugar coating was performed by the same method as in Example 1 to obtain a sugar-coated tablet. Was broken and sugar-coated tablets could not be obtained. Hereinafter, the tablet obtained in Comparative Example 4 is referred to as B4 for convenience.
[0062]
[Comparative Example 5]
[0063]
A core with an average weight of 320 mg / tablet was obtained in the same manner as in Example 1 except that the core material was mixed at the blending ratio shown in Table 4.
Next, a sugar coating operation was performed in the same manner as in Example 1 except that a coating liquid containing no maltitol was prepared with the components and mixing ratios shown in Table 3, and coated tablets B5 having an average weight of 326 mg / tablet were obtained. Obtained.
[0064]
[Comparison test 1]
[0065]
[Food texture (tablet hardness)]
The tablet hardness of the core obtained in each Example and Comparative Example was measured by Test Method A. The measurement was repeated 10 times for one type of sample, and the average values are shown in Tables 5-7.
[0066]
Although the core tablet is not preferred even if it is too hard or brittle, the tablet hardness of the products A1 to A7 of the present invention and the B3 and B5 of the comparative examples is a preferred hardness of 2.2 to 18.5 kg and chewed. At that time, while it was chewable, the comparative examples B1 and B4 were very brittle and were not preferable. Moreover, B2 was too hard to chew easily and was not a preferable texture.
[0067]
[Comparison test 2]
[0068]
[Evaluation of color tone (uneven color)]
Regarding the color unevenness, 10 trained panelists performed visual evaluation of the color uniformity of the sugar-coated tablets for the products A1 to A7 of the present invention and B2, B3, and B5 of the comparative examples.
[0069]
Color tone evaluation was calculated as 3 points: “no color unevenness”, 2 points: “almost no color unevenness”, 1 point: “a little color unevenness”, 0 points “a lot of color unevenness”, The results are as follows: 30 to 26 points as “good” ◎, 25 to 16 points as “slightly good” ○, 15 to 6 points as “slightly bad” Δ, less than 5 points as “bad” × Expressed in B1 and B4 could not be sugar-coated under the implemented conditions, and could not be evaluated.
From the results of this color tone evaluation, it was shown that when the present invention was carried out, the color of the sugar-coated tablet surface was small and the appearance was beautifully finished.
[0070]
[Comparison test 3]
[0071]
[Evaluation of smoothness]
About smoothness, 10 trained panelists performed visually evaluating the unevenness | corrugation on the sugar-coated tablet surface of Examples A1-A7 of this invention and B2, B3, and B5 of a comparative example.
[0072]
The smoothness was evaluated as 3 points: “no unevenness”, 2 points: “almost unevenness”, 1 point: “slightly uneven”, 0 point: “many unevenness”, and the result was 30 Points to 26 are expressed as 平滑 as “smooth”, 25 to 16 as “slightly smooth”, ○ as 15 to 6 as “slightly uneven”, Δ as less than 5 points as “uneven” did.
From the result of this smoothness evaluation, it was shown that when the present invention was carried out, the smoothness of the sugar-coated tablet surface was high and the appearance was beautifully finished.
[0073]
[Comparison test 4]
[0074]
[Evaluation of hygroscopicity]
Prepare two weighing bottles for each sample, put 5 sugar-coated tablets obtained in each Example and Comparative Example, and store for 16 hours at a temperature of 40 ° C. and a relative humidity of 81%. The weight of the sugar-coated tablets Changes were measured. The increased weight was taken as the moisture absorption, and the weight of the original sugar-coated tablet was expressed as a percentage, and the hygroscopicity was evaluated.
From this measurement result, it was shown that when the present invention was carried out, the hygroscopicity was clearly improved.
[0075]
[Comparative test 5]
[0076]
[Evaluation of texture (coolness)]
For the cool feeling, 10 trained panelists evaluated the cool feeling in the mouth felt when chewing the sugar-coated tablets of Examples A1 to A7 of the present invention and Comparative Examples B2, B3, and B5. It was.
[0077]
The evaluation of cool feeling is 3 points: “strong cool feeling”, 2 points: “cool feeling”, 1 point: “cool feeling is weak”, 0 point: “no cool feeling”, and the result 30 ~ 26 points as texture (cool feeling) "Good" ◎, 25 ~ 16 points as texture (cool feeling) "Slightly good" ○, 15 ~ 6 points as texture (cool feeling) “Slightly bad” was indicated by Δ, and “less than 5 points” was expressed as “bad” in texture (cool feeling).
From this measurement result, it was clearly shown that a refreshing and good cooling feeling in the mouth can be obtained when the present invention is carried out.
[0078]
[Comparative test 6]
[0079]
[Evaluation of texture (crunchiness)]
Regarding crunchiness, 10 trained panelists chewed the sugar-coated tablets of Examples A1 to A7 of the present invention and B2, B3, and B5 of Comparative Examples in the mouth, and a crispy texture that can be felt at that time That is, it was performed by evaluating the crunch property.
[0080]
The evaluation of crunch characteristics is 3 points: “Strong crunch property”, 2 points: “Crunch property”, 1 point: “Crunch property is weak”, 0 point: “No crunch property”, and the result 30 to 26 points are ◎ with a texture (crunchiness) of “good”, 25 to 16 points are mouthfeel (crunchiness) “slightly good”, and 15 to 6 points are texture (crunchiness) “Slightly bad” was indicated by Δ, and less than 5 points were expressed as “bad” in texture (crunchiness).
From this measurement result, it was shown that when the present invention was carried out, clearly good crunch properties were obtained.
[0081]
[Table 1]

[0082]
[Table 2]

[0083]
[Table 3]

[0084]
[Table 4]

[0085]
[Table 5]

[0086]
[Table 6]

[0087]
[Table 7]

Claims (2)

Applying sugar coating to a core containing 50.0% by weight or more of a mixture of component (a) and component (b) with a maltitol liquid containing a colorant and having a solid content concentration of 50.0 to 80.0% by weight Hard-coated tablet with good color and texture obtained by
Component (a): crystalline maltitol 10.0-50.0% by weight
Component (b): Crystalline powder 50.0-90.0% by weight which is one or a mixture of two or more selected from the group consisting of xylitol, erythritol, mannitol, sorbitol   The hard sugar-coated tablet with good color tone and texture according to claim 1, wherein the hardness of the core agent according to Test Method A is 1.5 to 20.0 kg.