JP2558437B2 - Tablet gum - Google Patents
Tablet gumInfo
- Publication number
- JP2558437B2 JP2558437B2 JP6174274A JP17427494A JP2558437B2 JP 2558437 B2 JP2558437 B2 JP 2558437B2 JP 6174274 A JP6174274 A JP 6174274A JP 17427494 A JP17427494 A JP 17427494A JP 2558437 B2 JP2558437 B2 JP 2558437B2
- Authority
- JP
- Japan
- Prior art keywords
- gum
- tableting
- powdered
- parts
- kneaded
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Confectionery (AREA)
Description
【０００１】[0001]
【産業上の利用分野】この発明は、風味および食感のよ
い打錠ガムに関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tablet gum having a good flavor and texture.
【０００２】[0002]
【従来の技術】一般に、打錠ガムは、つぎのようにして
製造される。すなわち、糖類，ガムベースおよび香料を
主成分とするガム原料を混練しガム化した後、粉末化す
る。ついで、この粉末ガムを打錠用型（臼）に充填し型
打して錠剤状にすることにより製造される。上記ガムを
粉末化して打錠用粉末ガムにする方法として、例えば、
（１）ガムを低温で粉砕し粉末化する方法（２）生成ガ
ムを加熱（７０℃以上）して乾燥させた後、機械粉砕し
粉末化する方法（３）ガム原料にアラビアガム等の結着
剤溶液を添加し混練してガムをつくり、これを加熱（７
０℃以上）して乾燥させた後、機械粉砕し粉末化する方
法（４）生成ガムを０℃以下に冷却して機械粉砕し粉末
化する方法等がある。2. Description of the Related Art Generally, tableting gum is manufactured as follows. That is, a gum raw material containing sugar, a gum base and a flavor as a main component is kneaded and gummed, and then powdered. Then, the powdered gum is filled in a tableting die (mill) and punched into tablets. As a method for powdering the above gum into a powder gum for tableting, for example,
(1) Method of crushing and pulverizing gum at low temperature (2) Method of heating (70 ° C. or higher) and drying the produced gum, and pulverizing mechanically to pulverize (3) Gum raw material such as gum arabic Add the binder solution and knead to form a gum, which is heated (7
After drying at 0 ° C. or more) and mechanically pulverizing (4) the produced gum is cooled to 0 ° C. or less and mechanically pulverizing to powder.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、上記の
（１）〜（４）の方法は、以下のような問題点等を有し
ている。However, the above methods (1) to (4) have the following problems.
【０００４】上記（１）の方法は、粉末ガムの粒度を揃
えられないため、得られる粉末ガムが流動性に劣るよう
になり打錠機臼への供給が一定しない。そのため、一定
重量の打錠ガムが得られないという問題を有している。
また、糖類とガムベースの均質性が悪いため、糖類等の
粉体同士または粉体とガムベースとの結着力よりも、ガ
ムベースまたは粉体と杵，臼との結着力の方が大きくな
る。その結果、杵や臼に粉末ガムが付着して打錠するこ
とが困難になり、打錠ガムの生産性が悪くなる。In the above method (1), since the particle size of the powdered gum cannot be made uniform, the resulting powdered gum becomes inferior in fluidity and the supply to the tablet machine dies is not constant. Therefore, there is a problem that a tableting gum having a constant weight cannot be obtained.
In addition, since the sugar and the gum base have poor homogeneity, the binding force between the gum base or the powder and the punch or mortar is greater than the binding force between the powder of the sugar or the like or the powder and the gum base. As a result, the powdered gum adheres to the punch or die, making it difficult to tablet the tablet, and the productivity of the tableting gum becomes poor.
【０００５】上記（２）および（３）の方法では、加熱
により、ガムベースの分散性が高まり、糖類等の粉体の
部分的な溶融が生じ、かつ結着剤によりガムベースと粉
体がよく結合するため、上記加熱後の打錠によって固く
て流動性に富む顆粒状の粉末ガムが得られる。ところ
が、加熱工程中に、フレーバーの揮発や劣化、ガムベー
スの一部の溶融分離，酸化による劣化、水分の蒸発によ
る食感の不良化等の事態を生じるため、得られる打錠ガ
ムの風味および食感が劣るようになる。In the above methods (2) and (3), the heating improves the dispersibility of the gum base, causes partial melting of the powder such as sugar, and causes the binder to bind the gum base and the powder well. Therefore, a granular powdered gum that is hard and has high fluidity can be obtained by tableting after heating. However, during the heating process, the flavor and volatility of the obtained tableting gum may be deteriorated due to volatilization and deterioration of flavor, melt separation of a gum base, deterioration due to oxidation, and deterioration of texture due to evaporation of water. I feel inferior.
【０００６】上記（４）の方法では、凍結した後に粉末
化するため、上記のようなフレーバーの揮発や劣化、ガ
ムベースの劣化等が生じず、風味および食感の劣化を解
消することができる。しかし、粉末化した粒子が、非常
に軟らかく容積の大きいふわふわした状態になるため、
流動性が悪く、打錠機臼内に一定重量を供給することが
できない。また、粉末ガムが杵，臼に対して付着しやす
く、打錠することが困難になる。すなわち、この（４）
の方法でも、上記（１）の方法と同様の欠点がある。In the above method (4), since it is frozen and then pulverized, the flavor and texture as described above are not volatilized or deteriorated, the gum base is not deteriorated, and the deterioration of flavor and texture can be eliminated. However, because the powdered particles become very soft and fluffy with a large volume,
The fluidity is poor, and a constant weight cannot be supplied into the tablet mill. Further, the powdered gum easily adheres to the pestle and die, making it difficult to tablet. That is, this (4)
The method (1) also has the same drawbacks as the method (1).
【０００７】このように、製造工程中の加熱等に起因す
る風味および食感の劣化を生じず、しかも生産性のよい
打錠ガムの開発が望まれているが、未だ開発されていな
いのが実情である。As described above, there is a demand for the development of a tableting gum which does not cause deterioration in flavor and texture due to heating during the manufacturing process and has good productivity, but it has not yet been developed. It's a reality.
【０００８】この発明は、このような事情に鑑みなされ
たもので、製造工程中において風味および食感の劣化が
生じず、しかも、生産性のよい打錠ガムの提供をその目
的とする。The present invention has been made in view of the above circumstances, and an object thereof is to provide a tableting gum which is free from deterioration of flavor and texture during the production process and has high productivity.
【０００９】[0009]
【課題を解決するための手段】上記の目的を達成するた
め、この発明の打錠用粉末ガムの製法は、粉末ガム原料
と結着剤溶液と吸水性糖類を主要成分とする粉末ガムを
打錠してなるという構成をとる。In order to achieve the above object, a method for producing a powdered gum for tableting of the present invention is to prepare a powdered gum containing a powdered gum raw material, a binder solution and a water-absorbing saccharide as main components. It is configured to be locked.
【００１０】[0010]
【作用】すなわち、本発明者らは、上記の目的を達成す
るために、一連の研究を行った。その結果、糖類、ガム
ベースおよび香料を主成分とする粉末ガム原料に、結着
剤溶液を添加して混練した後、吸水性糖類を添加して混
練すると、吸水性糖類が、結着剤溶液の水分を吸収しそ
れ自体が固化状態となって生成ガム中に分散するため、
生成ガム自体がいわば脆い状態となり、加熱等の工程を
要さず、そのまま粉砕できるようになる。したがって、
これを打錠してなる打錠ガムは、風味および食感の低下
がない。また、上記のようにして得られる粉末ガムは、
打錠時に杵や臼に付着しないことから、打錠ガムの生産
性もよくなる。In other words, the present inventors conducted a series of studies in order to achieve the above object. As a result, saccharides, a powdered gum raw material containing a gum base and a flavor as a main component, after kneading by adding a binder solution, when water-absorbing saccharides are added and kneading, the water-absorbing saccharides of the binder solution As it absorbs water and disperses in the produced gum in a solidified state itself,
The produced gum itself is in a so-called brittle state, and can be crushed as it is without requiring a step such as heating. Therefore,
The tableting gum obtained by tableting this does not have deterioration in flavor and texture. Also, the powdered gum obtained as described above,
Since it does not adhere to the punch or die during tableting, the productivity of tableting gum is improved.
【００１１】つぎに、この発明を詳細に説明する。Next, the present invention will be described in detail.
【００１２】この発明の打錠ガムは、つぎのようにして
得られる。まず、粉末ガム原料と結着剤溶液とを混練し
たのち吸水性糖類を添加して混練し、これを粉砕して打
錠用ガムをつくる。ついで、これを打錠することにより
得られる。The tableting gum of the present invention is obtained as follows. First, a powdered gum raw material and a binder solution are kneaded, and then water-absorbing sugar is added and kneaded, and this is crushed to prepare a tableting gum. Then, it is obtained by tableting.
【００１３】この発明に用いる上記糖類としては、砂糖
の粉糖，含水グルコース等を単独でまたは併せて用いる
ようにしてもよいが、無水マルトースおよび無水グルコ
ースの片方または双方を上記糖類の一部に置き換えて用
いることが好ましい。As the saccharides used in the present invention, sugar powdered sugar, hydrous glucose and the like may be used alone or in combination, but one or both of anhydrous maltose and anhydrous glucose may be used as a part of the above saccharides. It is preferable to use it by replacing it.
【００１４】また、上記吸水性糖類としては、水分の吸
収量の多い無水マルトースおよび無水グルコースを単独
でまたは併せて用いることが好ましい。As the water-absorbing saccharides, it is preferable to use anhydrous maltose and anhydrous glucose, which absorb a large amount of water, alone or in combination.
【００１５】上記結着剤溶液としては、粉末ガム原料と
の結合性から、アラビアガム，プルランおよびゼラチン
の少なくとも一つの結着剤を含有する溶液が用いられ
る。この結着剤溶液の添加量は、無水マルトースおよび
無水グルコースの吸収しうる水分量を上回らない範囲で
添加することが好ましく、好適には糖類１００重量部
（以下「部」と略す）に対して０．５〜５部の範囲であ
る。また、上記結着剤溶液は、粉末ガム原料１００部に
対して０．１〜５部の範囲の上記結着剤を添加しうるよ
うに希釈することが好ましい。As the binder solution, a solution containing at least one binder of gum arabic, pullulan and gelatin is used because of its binding property to the powdered gum raw material. The binder solution is preferably added in an amount that does not exceed the amount of water that can be absorbed by anhydrous maltose and anhydrous glucose, and is preferably 100 parts by weight of sugar (hereinafter abbreviated as "part"). It is in the range of 0.5 to 5 parts. Further, the binder solution is preferably diluted so that the binder in the range of 0.1 to 5 parts can be added to 100 parts of the powdered gum raw material.
【００１６】なお、粉末ガム原料に、必要に応じて酸味
料，色素を添加しても差し支えない。If desired, an acidulant and a dye may be added to the powdered gum raw material.
【００１７】この発明の打錠ガムは、例えば、つぎのよ
うにして実際に製造される。まず、４０〜５０℃にガム
ベースを保温し、これを混合機（ニーダ）に投入し、糖
類を添加して充分に混練する。つぎに、全体が均一に混
ざった時点で香料と必要に応じて酸味料，色素等を添加
して充分に混練する。そして、この混練物に結着剤溶液
を添加してさらに混練した後、結着剤溶液の水分を吸収
する吸水性糖類を添加して混練をつづける。最後に、こ
の混練したものを粉砕機で粉砕することにより打錠用の
粉末ガムが得られる。この粉末ガムを打錠機にかけて打
錠することにより、目的とする打錠ガムが得られる。こ
の打錠ガムは、風味および食感に優れている。特に、従
来のもののように製造工程中に香料が揮散することがな
いため、香り立ちがよい。The tableting gum of the present invention is actually manufactured, for example, as follows. First, the gum base is kept warm at 40 to 50 ° C., this is put into a mixer (kneader), saccharides are added and kneaded sufficiently. Next, when the whole is uniformly mixed, a flavor and, if necessary, an acidulant, a pigment and the like are added and sufficiently kneaded. Then, a binder solution is added to this kneaded product and further kneaded, and then water-absorbing saccharides that absorb water in the binder solution are added to continue kneading. Finally, the kneaded product is crushed with a crusher to obtain a powdered gum for tableting. The powdered gum is tableted in a tableting machine to give the desired tableting gum. This tablet gum has excellent flavor and texture. In particular, unlike the conventional one, the fragrance does not evaporate during the manufacturing process, so that the fragrance is good.
【００１８】なお、上記混練物に結着剤溶液を添加して
さらに混練した後、吸水性糖類を添加して混練すると、
結着剤溶液の吸水性糖類が結着剤溶液の水分を吸収しそ
れ自体が固化状態となって生成ガム中に分散する。その
ため、加熱しなくても生成ガム自体がいわば脆い状態と
なり、粉砕した粉末ガムが流動性のよいものとなる。When the binder solution is added to the above kneaded product and further kneaded, water-absorbing sugar is added and kneaded.
The water-absorbing saccharide of the binder solution absorbs the water content of the binder solution and becomes a solidified state itself and is dispersed in the produced gum. Therefore, even if it is not heated, the produced gum itself is in a brittle state, and the pulverized powdered gum has good fluidity.
【００１９】[0019]
【発明の効果】以上のように、この発明の打錠ガムは、
例えば、粉末ガム原料と結着剤溶液とを混練したのち吸
水性糖類を添加し、さらに混練して結着剤溶液の水分を
吸水性糖類に吸収させ、ついでこれを粉砕し粉末ガム化
し、これを打錠して製造される。特に、上記のようにし
て粉末ガムをつくる際において、吸水性糖類が結着剤溶
液の水分を吸収し、それ自体が固化状態となって生成ガ
ム中に分散するため、生成粉末ガム自体が脆い状態とな
る。したがって、得られる粉末ガムは、加熱しなくても
流動性がよく打錠しても杵や臼に付着しないようにな
る。そのため、上記粉末ガムを打錠して形成される打錠
ガムは、加熱によるフレーバーの揮発や劣化、食感の劣
化のない、風味および食感のよいものとなる。また、こ
の発明では、大掛かりな設備や特殊な機械，器具を必要
としないため、打錠ガムのコストが安くなる。As described above, the tableting gum of the present invention is
For example, after kneading the powdered gum raw material and the binder solution, adding water-absorbing saccharides, further kneading to absorb the water content of the binder solution into the water-absorbing saccharides, and then pulverize it into a powder gum, which It is manufactured by tableting. In particular, when the powdered gum is prepared as described above, the water-absorbing saccharide absorbs the water content of the binder solution and is dispersed in the produced gum in a solidified state, so that the produced powdered gum itself is fragile. It becomes a state. Therefore, the obtained powdered gum has good fluidity without heating and does not adhere to the punch or die even when tableted. Therefore, a tableting gum formed by tableting the above-mentioned powdered gum has a good flavor and texture without volatilization or deterioration of flavor due to heating and deterioration of texture. Further, according to the present invention, since the large-scale equipment, the special machine and the equipment are not required, the cost of the tableting gum can be reduced.
【００２０】つぎに、実施例について比較例と併せて説
明する。Next, examples will be described together with comparative examples.
【００２１】まず、下記のようにして打錠用の粉末ガム
を製造した。First, a powdered gum for tableting was manufactured as follows.
【００２２】[0022]
【製造例１】下記のように割合で各原料を準備した。 ガムベース ２０．０部 無水マルトース ４６．４部 砂糖 ３０．０部 クエン酸 １．０部 色素 ０．１部 香料 １．０部 結着剤溶液（５０％プルラン溶液） １．５部[Manufacturing Example 1] Raw materials were prepared in the following proportions. Gum base 20.0 parts Anhydrous maltose 46.4 parts Sugar 30.0 parts Citric acid 1.0 part Pigment 0.1 parts Flavor 1.0 parts Binder solution (50% pullulan solution) 1.5 parts
【００２３】つぎに、ガムベースを４０℃に保温し、こ
の保温したガムベースをニ−ダに投入し、これに砂糖全
量と無水マルトース２０部を添加して充分に混練した。
つぎに、全体が均一に混ざった時点で香料，酸味料，色
素を添加して充分に混練した。そして、この混練したも
のに結着剤溶液を添加して混練した後、無水マルトース
の残量を添加してさらに混練した。最後に、この混練し
たものを粉砕機で粉砕して打錠用の粉末ガムを得た。Next, the gum base was kept warm at 40 ° C., and the kept warm gum base was put into a kneader, and the whole amount of sugar and 20 parts of anhydrous maltose were added and sufficiently kneaded.
Next, when the whole mixture was uniformly mixed, a flavor, an acidulant and a dye were added and kneaded sufficiently. Then, a binder solution was added to the kneaded mixture and kneaded, and then the remaining amount of anhydrous maltose was added and further kneaded. Finally, the kneaded product was crushed with a crusher to obtain a powdered gum for tableting.
【００２４】[0024]
【製造例２】下記に示すように、無水マルトースを無水
グルコースに置き換える以外は、上記実施例と同様の割
合で各原料を準備し、上記実施例と同様にして打錠用の
粉末ガムを得た。 ガムベース ２０．０部 無水グルコース ４６．４部 砂糖 ３０．０部 クエン酸 １．０部 色素 ０．１部 香料 １．０部 結着剤溶液（５０％プルラン溶液） １．５部[Production Example 2] As shown below, each raw material was prepared in the same ratio as in the above-mentioned example except that anhydrous maltose was replaced with anhydrous glucose, and a powdery gum for tableting was obtained in the same manner as in the above-mentioned example. It was Gum base 20.0 parts Anhydrous glucose 46.4 parts Sugar 30.0 parts Citric acid 1.0 parts Pigment 0.1 parts Flavor 1.0 parts Binder solution (50% pullulan solution) 1.5 parts
【００２５】[0025]
【比較製造例１】下記のように割合で各原料を準備し
た。 ガムベース ２０．０部 砂糖 ６６．４部 グルコース １０．０部 クエン酸 １．０部 色素 ０．１部 香料 １．０部 結着剤溶液（５０％プルラン溶液） １．５部[Comparative Production Example 1] Raw materials were prepared in the following proportions. Gum base 20.0 parts Sugar 66.4 parts Glucose 10.0 parts Citric acid 1.0 parts Pigment 0.1 parts Flavor 1.0 parts Binder solution (50% pullulan solution) 1.5 parts
【００２６】つぎに、ガムベースを４０℃に保温し、こ
の保温したガムベースをニ−ダに投入し、これにグルコ
ース全量と砂糖１２部を添加して充分に混練した。つぎ
に、全体が均一に混ざった時点で香料，酸味料，色素を
添加して充分に混練した。そして、この混練したものに
結着剤溶液を添加して混練した後、砂糖の残量を添加し
て８０〜９０℃に加熱して混練した。最後に、この混練
したものを粉砕機で粉砕して打錠用の粉末ガムを得た。Next, the gum base was kept warm at 40 ° C., and the kept warm gum base was put into a kneader, and the whole amount of glucose and 12 parts of sugar were added and kneaded sufficiently. Next, when the whole mixture was uniformly mixed, a flavor, an acidulant and a dye were added and kneaded sufficiently. Then, a binder solution was added to this kneaded mixture and kneaded, and then the remaining amount of sugar was added and the mixture was heated to 80 to 90 ° C. and kneaded. Finally, the kneaded product was crushed with a crusher to obtain a powdered gum for tableting.
【００２７】[0027]
【比較製造例２】下記のように割合で各原料を準備し
た。 ガムベース ２０．０部 砂糖 ６７．９部 グルコース １０．０部 クエン酸 １．０部 色素 ０．１部 香料 １．０部[Comparative Production Example 2] The respective raw materials were prepared in the following proportions. Gum base 20.0 parts Sugar 67.9 parts Glucose 10.0 parts Citric acid 1.0 parts Pigment 0.1 parts Flavor 1.0 parts
【００２８】つぎに、ガムベースを４０℃に保温し、こ
の保温したガムベースをニ−ダに投入し、これにグルコ
ースと砂糖を全量添加して充分に混練した。つぎに、全
体が均一に混ざった時点で香料，酸味料，色素を添加し
て充分に混練した。この混練したものを０℃以下に冷却
した後、０℃以下で粉砕機で粉砕して打錠用粉末ガムを
得た。Next, the gum base was kept warm at 40 ° C., the kept warm gum base was put into a kneader, and glucose and sugar were added to the whole amount and kneaded sufficiently. Next, when the whole mixture was uniformly mixed, a flavor, an acidulant and a dye were added and kneaded sufficiently. The kneaded product was cooled to 0 ° C. or lower and then pulverized at 0 ° C. or lower by a pulverizer to obtain a powdery gum for tableting.
【００２９】上記のようにして得られた製造例１，２お
よび比較製造例１，２の打錠用の粉末ガムを、粉末の固
さおよび粒度分布について評価を行った。その結果を下
記の表１に示した。The powdery gums for tableting of Production Examples 1 and 2 and Comparative Production Examples 1 and 2 obtained as described above were evaluated for powder hardness and particle size distribution. The results are shown in Table 1 below.
【００３０】[0030]
【表１】 [Table 1]
【００３１】上記の表１の結果より、製造例１，２およ
び比較製造例１の粉末ガムは、粒の固さが固く、しかも
粒度が一定で良好なものであった。これに対して、比較
製造例２の粉末ガムは軟らかく、粒度のばらつきの大き
いものであった。From the results shown in Table 1 above, the powder gums of Production Examples 1 and 2 and Comparative Production Example 1 were good in that the hardness of the grains was hard and the grain size was constant. On the other hand, the powdered gum of Comparative Production Example 2 was soft and had a large variation in particle size.
【００３２】〔実施例，比較例〕つぎに、上記製造例
１，２および比較製造例１，２の打錠用の粉末ガムを用
いて打錠ガムを１００個作製し、打錠ガムの重量分布，
打錠機への付着の有無，全体の生産性について評価を行
った。その結果を後記の表２に示した。表において、製
造例１，２は実施例１，２に対応し、比較製造例１，２
は比較例１，２に対応する。[Examples and Comparative Examples] Next, 100 tableting gums were produced using the powdered gums for tableting of the above Production Examples 1 and 2 and Comparative Production Examples 1 and 2, and the weight of the tableting gum was measured. distribution,
The presence or absence of adherence to the tableting machine and the overall productivity were evaluated. The results are shown in Table 2 below. In the table, Production Examples 1 and 2 correspond to Examples 1 and 2, and Comparative Production Examples 1 and 2
Corresponds to Comparative Examples 1 and 2.
【００３３】[0033]
【表２】 [Table 2]
【００３４】上記表２の結果より、実施例１，２および
比較例１では、打錠機への付着がなく、打錠ガムの重量
も一定し生産性の良好なものであった。これに対して、
比較例２では、打錠機に付着しやすく、打錠ガムの重量
のばらつきも大きく生産性の悪いものであった。From the results in Table 2 above, in Examples 1 and 2 and Comparative Example 1, there was no adhesion to the tableting machine, the weight of the tableting gum was constant, and the productivity was good. On the contrary,
In Comparative Example 2, it was easy to adhere to the tableting machine, the weight of the tableting gum varied widely, and the productivity was poor.
【００３５】さらに、上記実施例１，２および比較例
１，２の打錠ガムを、専門パネラー１５名によって、香
り立ち，香りの変化，食感について官能検査を行った。
その結果を後記の表３に示した。Further, the tableting gums of Examples 1 and 2 and Comparative Examples 1 and 2 were subjected to a sensory test by 15 expert panelists for scenting, change in scent and texture.
The results are shown in Table 3 below.
【００３６】[0036]
【表３】 [Table 3]
【００３７】上記の表３の結果より、実施例１，２の打
錠ガムは、香り立ち、香りの変化、食感のどれについて
も良好であった。これに対して、比較例１の打錠ガム
は、すべてについて、また比較例２の打錠ガムは食感に
おいて劣っていた。From the results shown in Table 3 above, the tableting gums of Examples 1 and 2 were good in terms of aroma, change in aroma and texture. On the other hand, the tableting gum of Comparative Example 1 was inferior in all textures, and the tableting gum of Comparative Example 2 was inferior in texture.
Claims (3)
を主要成分とする粉末ガムを打錠してなる打錠ガム。1. A tableting gum obtained by tableting a powdered gum containing a powdered gum raw material, a binder solution and a water-absorbing saccharide as main components.
び無水グルコースの少なくとも一方を主成分とするもの
である請求項１記載の打錠ガム。2. The tableting gum according to claim 1, wherein the water-absorbing saccharide contains at least one of anhydrous maltose and anhydrous glucose as a main component.
ランおよびゼラチンからなる群から選ばれた少なくとも
一つを含有する溶液である請求項１または２記載の打錠
ガム。3. The tableting gum according to claim 1, wherein the binder solution is a solution containing at least one selected from the group consisting of gum arabic, pullulan and gelatin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6174274A JP2558437B2 (en) | 1994-07-26 | 1994-07-26 | Tablet gum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6174274A JP2558437B2 (en) | 1994-07-26 | 1994-07-26 | Tablet gum |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2416102A Division JP2558391B2 (en) | 1990-12-27 | 1990-12-27 | Manufacturing method of powdered gum for tableting |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0767541A JPH0767541A (en) | 1995-03-14 |
| JP2558437B2 true JP2558437B2 (en) | 1996-11-27 |
Family
ID=15975798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6174274A Expired - Lifetime JP2558437B2 (en) | 1994-07-26 | 1994-07-26 | Tablet gum |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2558437B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB0107954D0 (en) * | 2001-03-29 | 2001-05-23 | Nestle Sa | Chewing gum-containing tablet |
| US7208186B2 (en) | 2001-09-18 | 2007-04-24 | Spi Pharma, Inc. | Chewing gum formulation and method of making the same |
| ES2432446T3 (en) * | 2003-05-06 | 2013-12-03 | Gumlink A/S | Compressed chewing gum tablets comprising at least rubber granules |
| WO2006064959A1 (en) * | 2004-12-15 | 2006-06-22 | Kanebo Foods, Ltd. | Powdery gum for tabletting, chewing gum tablets using the same, method of producing chewing gum tablets, method of perventing chewing gum tablets from oxidation and method of preventing dough-adsorptive component from adsorption to gum base |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60164438A (en) * | 1984-01-31 | 1985-08-27 | ワ−ナ−−ランバ−ト・コンパニ− | Tablet shaped chewing gum composition and its production |
| JPS62138174A (en) * | 1985-12-11 | 1987-06-20 | Hayashibara Biochem Lab Inc | Dehydrated food and production thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6410946A (en) * | 1987-07-01 | 1989-01-13 | Kanebo Ltd | Combined chewing gum and preparation thereof |
-
1994
- 1994-07-26 JP JP6174274A patent/JP2558437B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60164438A (en) * | 1984-01-31 | 1985-08-27 | ワ−ナ−−ランバ−ト・コンパニ− | Tablet shaped chewing gum composition and its production |
| JPS62138174A (en) * | 1985-12-11 | 1987-06-20 | Hayashibara Biochem Lab Inc | Dehydrated food and production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0767541A (en) | 1995-03-14 |
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