JP2001226293A - Taking assisting agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a taking assisting agent useful as an additive for facilitating the taking of a drug or health food, etc., which are extremely difficult to take owing to the characteristic taste and smell. SOLUTION: The objective taking assisting agent contains a combination of lecithin and milk flavor, a gelling agent, ascorbic acid and trisodium citrate at an (ascorbic acid:trisodium citrate) ratio of (3-5):1. The above agent may further contain cacao powder and chocolate flavor to obtain an agent for a bitter drug or further contain an orange flavor for an acidulant drug.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dosage aid which is easy to take by adding it to a drug or food which has a peculiar taste and smell in pharmaceuticals and health foods and which is very difficult to take.

[0002]

2. Description of the Related Art As good medicines have been said to have a painful mouth since ancient times, many raw materials and products of pharmaceuticals and health foods have inherently unique tastes and odors. In order to make it easy to drink or eat, it is formulated into tablets, powders or granules. However, these solid preparations are difficult to take for elderly people and infants who have a weak swallowing ability, and they may catch on the esophagus and cause irritation. Also, powders and granules are difficult to take for elderly people because they fall between dentures and gums, and for infants, they adhere to the tongue and throat and are difficult to take. Therefore, it has been pointed out that, when it is intended to dissolve in water (white water) and take it, it cannot be taken due to an increase in unique taste and smell.

[0003] Various devices have been devised to solve these problems. Representative examples are a method of reducing bitterness (Patent No. 2508555) and a method of processing a medicine or the like into a jelly and taking it. However, a substance having a strong bitterness, a peculiar taste, or a substance having a strong odor cannot eliminate the discomfort at the time of taking the drug, and there has been a demand for an adjuvant to make the drug easier to take.

[0004]

The present inventors have conducted various studies and found that as a result of using lecithin as a masking agent, as a stabilizer for lecithin, a pH adjuster, ascorbic acid which is also an acidulant, and On the other hand, it has been found that by adding a certain percentage of trisodium citrate, an excellent dosage aid containing a gelling agent can be obtained.

[0005] Lecithin is a phospholipid chemically comprising two molecules of long-chain fatty acids chemically bonded to glycerin as a lipophilic group, and phosphate as a separate bond and choline as a hydrophilic group as a bond thereto. These are collectively referred to as lecithin. That. The present invention relates to ascorbic acid, which is a lecithin stabilizer and a pH adjuster and a sour agent, while adding a milk flavor to enhance the milk flavor because lecithin has a milky taste and texture. It has been found that the addition of trisodium citrate in an amount of 1 part to 3 to 5 parts of ascorbic acid significantly improves the effect as a dosage aid containing a gelling agent.

The present invention comprises a combination of a lecithin and a milk flavor, a gelling agent, and ascorbic acid and trisodium citrate, wherein the ascorbic acid: trisodium citrate is contained in a ratio of 3 to 5: 1. And a dosage aid.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The products targeted by the dosage aid of the present invention are pharmaceuticals or health foods, which are indispensable products for maintaining health, but which are taken due to their unique taste and smell. Products that are difficult to make, unique taste when dissolved in water,
Products that have come to have an odor, and products that are tasteless and odorless but have a peculiar unpleasant sensation when contained in the mouth.

[0008] The dosage aids of the present invention include Saiko Seikoto, Sairei-to, Shoseiryuto, Koso-san, Kakko Seiki-san, Saiko-keishi-to, Saiko-keishi-kenkyo-to, Oren-dokuto-to, Maoto-to , Ginseng hot water, makyokanseki hot water, ryo ginger ginseng hot summer hot water, sanso drink, jingaku liyoto, sankoshashinto, kakkonto, kakkonto kashiikawa kyu, annakasan, shosaikoto, tokishishi It can be used for Chinese herbal medicines such as Sakaka Goshuyu Ginger-To, Goshuyu-To, Kumi-Benrou-To, Dai-Saiko-To, Shin-Sei-Hai-To, Daikenchu-To, and certain antibiotics.

[0009] The term "for bitter medicines" as used in this specification refers to medications with strong bitterness and astringency, supplements for health foods, and the like.
Sairei-to and certain antibiotics (e.g., macrolides, cephems), and `` for sour drugs '' refer to medications with strong acidity and aroma, and supplements for health foods, etc. Examples of Chinese herbal medicines include Shoseiryu-to, Koso-san, and Kakko-Maseki-san.

[0010] Lecithin itself has a slightly oily taste, has little smell, but has a milky tongue texture,
It is difficult to take several grams at once. Thus, a milk flavor is added to lecithin to make the lecithin more similar to milk and easier to take.

Commercially available lecithin can be used.
Lecithin is contained in the dosage aid of the present invention in an amount of 4 to 50% by weight, preferably 6 to 40% by weight, more preferably 7 to 30% by weight.

Ascorbic acid is a stabilizer of lecithin, a regulator of pH and a sour agent. To further improve the taste, trisodium citrate as a flavoring agent,
Trisodium citrate 1 for ascorbic acid 3-5
Add. More preferably, trisodium citrate 1 is added to ascorbic acid 4. Ascorbic acid and trisodium citrate available on the market as food additives can be used.

[0013] Ascorbic acid is included in the dosage aid of the present invention,
0.2-3.0% by weight, preferably 0.6-2.0% by weight,
More preferably, the content is 1.0 to 1.5% by weight.

The dosage aid of the present invention contains a gelling agent, and becomes a sol when dissolved in water or hot water, and becomes a jelly when cooled.

Examples of the gelling agent that can be used in the present invention include, for example, commercially available polysaccharides such as seed-derived locust bean gum and guar gum, seaweed-derived κ-carrageenan, agar, and sodium alginate. Gelatin, casein, etc., microorganism-derived xanthan gum, gellan gum, curdlan, pullulan, etc., rhizome-derived glucomannan, fruit-derived pectin, etc. can be mentioned. Commercially available products may be used as these gelling agents.

Preferably, locust bean gum, κ-
Carrageenan, xanthan gum, agar, gelatin, glucomannan, and pectin; and more preferably locust bean gum, kappa-carrageenan, and xanthan gum.

The above-mentioned gelling agents are used singly or in combination of two or more. The gelling agent in the dosage aid of the present invention,
It is contained in an amount of 4 to 20% by weight, preferably 7 to 17% by weight, and more preferably 9 to 15% by weight.

The dosage aid of the present invention is, for example, lecithin (7 to 30% by weight) and κ-carrageenan (7 to
11% by weight), a mixture containing locust bean gum (2-4% by weight), and a milk flavor (1-3% by weight), and a sweetener (45-79% by weight) mixed. Or a gelling agent comprising κ-carrageenan and locust bean gum as described above, κ-carrageenan 16%, locust bean gum 1
Including a gelling formulation containing 4% and 11% xanthan gum as a gelling agent and 59% other (FG2432,
Nitta Gelatin) (6% by weight to 10% by weight) is used as a basic base.

The sweetener is selected from aspartame, amalti, sugar and liquid sugar, xylitol-based sweeteners and the like. As these sweeteners, those commercially available for foods can be used.

The sweetener is contained in the dosage aid of the present invention in an amount of 36 to 9%.
0% by weight, preferably 50 to 85% by weight, more preferably 45 to 79% by weight.

Furthermore, according to the present invention, particularly for pharmaceuticals and health foods having a particularly strong bitter taste, cocoa powder and chocolate flavor are further added to the above-mentioned basic base, so that they are more excellent as a dosage aid. You can get things. The amount of cocoa powder added is 4 to 18% by weight, preferably 8 to 16% by weight, more preferably 12 to 15% by weight in the dosage aid of the present invention.

As the chocolate flavor, a commercially available one can be used, and an appropriate amount is added to impart a chocolate flavor.

The dosage aid for bitter medicines according to the present invention comprises 100 to 1640 parts of lecithin, Amalti 1770
~ 3500 parts, aspartame 30 ~ 60 parts, ascorbic acid 10 ~ 90 parts, trisodium citrate 5 ~ 30
Department, Carrageenan SWG ・ J and Carrageenan WG-
A gelling agent consisting of 75 to 540 parts of carrageenan consisting of 108 and 45 to 150 parts of locust bean gum, 200 to 850 parts of cocoa powder, and 30 to 100 parts of chicolate flavor are blended. Or, instead of the above gelling agent,
κ-carrageenan 16%, locust bean gum 14%
And 11% gelling agent of xanthan gum and other 5
20 to 70 parts of a gelled preparation containing 9% can be blended.

In particular, for medicines and health foods having a strong acidity, an orange flavor is added to the above-mentioned basic base. Commercially available orange flavors can be used,
Add the appropriate amount to add orange flavor.

The dosage aid for sour agents according to the invention comprises 100 to 1640 parts of lecithin, Amalti 1770
~ 3500 parts, aspartame 30 ~ 60 parts, ascorbic acid 10 ~ 90 parts, trisodium citrate 5 ~ 30
Department, Carrageenan SWG ・ J and Carrageenan WG-
A gelling agent consisting of 75 to 540 parts of carrageenan consisting of 108 and 45 to 150 parts of locust bean gum, and 30 to 100 parts of an orange flavor are blended. Or, instead of the above gelling agent, κ-carrageenan 16%,
Locust bean gum 14% and xanthan gum 11
Formulation 20% gelling agent and 59% other
Up to 70 parts can be blended.

[0026] The dosage aid of the present invention may contain stabilizers, preservatives, coloring agents and the like and a small amount of a seasoning and a flavor in order to adjust the final taste as a product.

Although the above-mentioned mixed powder can be used as a powder as it is, it is preferable to use it as a granule by a usual method for preparing granules in consideration of easy handling.

The dose of the dosage aid of the present invention is 2 to 2 at a time.
8 g, preferably 4 to 6 g. For example, 1
Water or plain hot water is added to 5 g of the medicine and the dosage aid of the present invention as a sol, and the mixture is taken as it is, or hot water at 80 ° C. is added, stirred and dissolved, cooled in a refrigerator, and taken as a jelly. .

[0029]

EXAMPLES Examples of the dosage aid of the present invention will be specifically described below. The present invention is not limited to these.

Example 1 Aid for Chocolate and Milk Taste Granules (Wet Granulation) 410 g of lecithin (Benecoat BMI-40, Kao Corporation, lecithin preparation for food additive), GENU GEL-SWG- as kappa-carrageenan J (Hercules
296 g and GENU GEL-WG
178 g of -108, GE as locust bean gum
142 g of NUGUM-RL-200-J (Hercules Japan KK), 95 g of chocolate courton D06209 (Ogawa fragrance) as chocolate flavor,
95 g of milk courton D06214 (Ogawa Koran Co., Ltd.) and 71 of cocoa powder (100% of cocoa powder) as a milk flavor.
0 g, ascorbic acid 64 g, trisodium citrate 16 g, aspartame 46 g, Amalti 29
48 g, respectively, were weighed and mixed, and ethanol (95
%) And kneaded. The kneaded product was extruded with a No. 12 sieve to obtain granules, which were then dried to obtain chocolate / milk flavor wet granules. Each use is 2-8g,
Preferably it is 4-6 g.

Example 2 In Example 1, Centrolex F (a lecithin preparation for food additives, manufactured by Central Sawyer USA) was used in place of 410 g of Benecoat BMI-40 in Example 1 as lecithin.
The procedure was performed in the same manner as in Example 1 except that 400 g was used.

Examples 3 and 4 In Examples 1 and 2, G was used as κ-carrageenan.
296 g of ENU GEL-SWG-J (Hercules Japan KK) and GENU GEL-WG-108
178g and GENU as locust bean gum
GUM-RL-200-J (Hercules Japan
FG243 instead of 142 g of gelling agent
Example 1 except that 500 g of Nitta Gelatin 2 was used.
And 2.

Example 5 Orange Milk Flavor Granule Supplement (Wet Granulation) 374 g of lecithin (Benecoat BMI-40), κ-
1 GENU GEL-SWG-J as carrageenan
90 g, 115 g of GENU GEL-WG-108,
GENUGUM-RL-2 as locust bean gum
135 g of 00-J, 88 g of Orange Courton D07439 (Ogawa Perfume Co., Ltd.) as an orange flavor, 88 g of Milk Courton D06214 as a milk flavor, 56 g of ascorbic acid, 14 g of trisodium citrate, 60 g of aspartame, Amalti And weigh 3380 g of each, and then mix, and 2,000 ml of ethanol (95%)
The resulting mixture was extruded through a No. 12 sieve to obtain extruded granules, which were then dried to obtain orange-milk flavored wet granulated granules. The amount used at one time is 2 to 8 g, preferably 4 to 6 g.

Example 6 In Example 5, Centrolex F (a lecithin preparation for food additives, manufactured by Central Sawyer USA) was used in place of 374 g of Benecoat BMI-40 in Example 5 as lecithin.
The procedure was performed in the same manner as in Example 5 except that 200 g was used.

Examples 7 and 8 In Examples 5 and 6, G was used as κ-carrageenan.
190 g of ENU GEL-SWG-J, GENU G
Same as Examples 5 and 6 except that instead of using a gelling agent consisting of 115 g of EL-WG-108 and 135 g of GENUGUM-RL-200-J as locust bean gum, 500 g of FG2432 (manufactured by Nitta Gelatin Co.) is used. I went to.

Examples 9-12 Adjuvants for taking chocolate and milk flavor granules (dry granulation) Each of lecithin and amalti shown in Examples 1-4 was weighed, mixed and compression-molded by a compression molding machine. And passed through a No. 12 sieve to obtain dry milk-granulated chocolate-milk flavored granules.

Examples 13-16 Adjuvants for taking orange / milk taste granules (dry granulation) The lecithin and amalti shown in Examples 5-8 were individually weighed, mixed, compression-molded with a compression molding machine, and then crushed. The resulting mixture was pulverized by a mill and passed through a No. 12 sieve to obtain dry milk-granulated flavor granules.

Sensory test The sensory test is a dosage aid (I) of the present invention, and a bitterness reducing method (patent No. 2508555) as a target of a comparative test.
And the literature reports (Literature: Examination of dosage forms in Kampo preparations-Report 5; Pharmacy, 44 (7) 971-977, 1993) And the control drug (C) was prepared by dissolving the test drug in water or hot water. The panel of the sensory test was 8 panelists (6 males and 2 females), and the evaluation was ++ (very easy to take), + (easy to take), ± (unchanged),-(hard to take) ), --- (very difficult to take).

Sensory Test 1 To 3 g of Saiko Seikoto extract fine granules (Kotaro Kampo Pharmaceutical Co., Ltd.), which is a Chinese medicine intended for children but having a very strong bitter taste, was added 5 g of the adjuvant granules of Examples 1-4. After adding 50 ml of 80 ° C. hot water and stirring well, the mixture was cooled in a refrigerator to form a jelly. Control (C) is Saiko Seikoto extract fine granules 3
50 g of hot water at 80 ° C. was added to the g, and the mixture was stirred well and dissolved, and then cooled.

With respect to the dosage aid (II) described in the method for reducing bitterness, 10.44 g of chocolate flavoring agent (see below) and 0.76 g of κ-carrageenan were added to Saiko Kiyoliver based on the description of Japanese Patent No. 2508555. Hot water extract fine granules 3.0g
Was added thereto, and 50 ml of hot water at 80 ° C. was added to dissolve with stirring. Chocolate flavoring granulated sugar 186.6 g Powder chocolate 8004 (flavor) 3.0 g SR chocolate pigment No. 2 (pigment) 3.0 g Nestle Cocoa PMT 16.0 g Total 208.6 g / 40

With respect to the dosage aid (III) described in the literature report example, 8 ml of a simple syrup and 3 ml of hot water were added to 3.0 g of fine granules of Saiko Seikoto extract based on the description of the literature and dissolved while heating. . 2 ml of 0.55 g of confectionery jelly
Swelled in water and dissolved in hot water. 2.5 g of milk cocoa powder (Morinaga Seika Co., Ltd.) and 3 ml of hot water are added to the above, dissolved while heating, and cooled to jelly.

Table 1 shows the results of the comparative sensory test. Table 1 C: Control (3 g of Saiko Seikoto extract fine particles are dissolved in 50 ml of hot water) I-1: Auxiliary agent for Example 1 of the present invention I-2: Auxiliary agent for Example 2 of the present invention I- 3: Taking aid of Example 3 of the present invention I-4: Taking aid of Example 4 of the present invention II: Taking aid described in the method of reducing bitterness III: Taking aid described in literature report examples

The dosage aid of the present invention showed clearly superior results as compared with the dosage aid of the reference and the literature reported for comparison. It has also been found that good effects can be obtained on the taste of chocolate and milk regardless of the type of lecithin and the type of gelling agent as a dosage aid.

Sensory test 2 Shoseiryu-tosen (3 g of ephedra, 3 g of peony), a Chinese herb having a sourness accompanied by astringency and a peculiar smell
3 g of liquorice, 3 g of liquorice, 3 g of cinnamon, 3 g of cycin, 3 g of garnish, and 6 g of hange were weighed and mixed, 540 ml of water was added, brewed over a low heat for 2 hours, filtered over gauze on a tea strainer, and then filtered to about 50 ° C. 4.5 g of the granules of Examples 5 to 8 were added to 45 ml of the decoction obtained by cooling to room temperature, and the mixture was stirred well, followed by cooling to obtain a sol-like solution (dose aid of the present invention: I).

The control (C) is a mixture of Shoseiryu-tosen 4
5 ml was used. Table 2 shows the results of the sensory test.

Table 2 C: Control (45 ml of Shoseiryu-tosen) I-5: Auxiliary agent for taking Example 5 of the present invention I-6: Auxiliary agent for taking of Example 6 of the present invention I-7: The present invention Taking Aid of Example 7 of I-8: Taking Aid of Example 8 of the Present Invention

The orange milk flavored supplement was also clearly superior to the control. It was also found that similar results were obtained even when the lecithin and the gelling agent were changed.

Immediately after the decoction is obtained in the sensory test 2, the dosage aid of the present invention is added and the mixture is cooled in a refrigerator to form a jelly.
The results of the sensory test performed on this product were also the same as those in Table 2.

In general, Chinese herbal medicines have a unique taste and odor. In addition to the above-mentioned fine granules of Saiko Seikoto extract and Shoseiryu-to decoction, the adjuvant of the present invention can be used to produce Saiko Keishi-to, Saiko Keishi-in Jang-to, Oren-dokuto, Maoto-to, Ginseng-to, Makyo-kan-ishi-to, Koso-san, Ryo-kan-kyo-ko-jin-jin-in-to, Sanso-drink, Jingaku-ren-to-ryo-to, Kuka-Senki-san, San-o-shashin-to, Kakkon Hot water, kakkonto kashiikawa kyu, annakasan, shosaikoto, tokishikagakushu goshuyu ginger hot water, goshuyuto, kumi beniroto, daisaikoto, shinyiseito,
A similar sensory test was conducted for the prescriptions such as Daikenchuto, and as a result, it was possible to take any of the prescriptions without giving any particular taste or smell.

Sensory test 3 Although it is a dry syrup preparation, it is difficult for infants to take it because it is granulated, so if it is dissolved in water, it will give a bitter taste accompanied by a peculiar taste when it is taken. The antibiotic clarithromycin (Dainippon Pharmaceutical)
4 g of the granules of Examples 9 to 12 were added to 0.5 g of a dry syrup for children, and 40 m of hot water at 80 ° C was added.
After adding 1 and stirring well, the mixture was cooled in a refrigerator to form a jelly. Control (C) was clarithromycin dry syrup at 0.
Add 40 ml of water to 5 g, stir well to dissolve and take.

The dosage aid (II) described in the method for reducing bitterness includes:
To 5.22 g of the chocolate flavoring agent prepared in the sensory test 1 and 0.38 g of κ-carrageenan, 0.5 g of clarithromycin dry syrup was added, and 25 m of hot water at 80 ° C.
After stirring and dissolving in 1 l, the mixture is cooled and jellied.

The dosage aid (III) described in the literature report example is prepared by adding 8 ml of simple syrup and 3 ml of hot water to 0.5 g of clarithromycin dry syrup and dissolving while heating. 0.55 g of confectionery jelly was swelled in 2 ml of water and dissolved in hot water. Milk cocoa powder (Morinaga Inc.) 2.
5 g and 3 ml of hot water are added, dissolved while heating, and cooled to jelly. Table 3 shows the results of the comparative sensory test.

Table 3 C: Control (clarithromycin dry syrup 0.5
g) I-9: Taking aid of Example 9 of the present invention I-10: Taking aid of Example 10 of the present invention I-11: Taking aid of Example 11 of the present invention I-12: Present invention Taking aid of Example 12 II: Taking aid described in Bitter Taste Reduction Method III: Taking aid described in Reference Report Examples

The dosage aid of the present invention showed clearly superior results as compared with the dosage aids of the control and literature reported examples.

Using the dosage aid of the present invention, cefcapene pivoxil hydrochloride (Shinogi Pharmaceutical Co., Ltd., Flomox pediatric fine granules) and cefditoren other than macrolide antibiotics, which are cephem antibiotics, Pivoxil (Meiji Seika Co., Ltd.,
The same sensory test was conducted for Meyact pediatric granules), and as a result, any antibiotic could be taken without causing bitterness.

Sensory Test 4 Although lecithin as a compounding agent is a bitterness masking agent,
It is also used as a supplement for maintaining brain health, and is taken several grams at a time. Lecithin itself has a little oily taste and almost no smell, but if you try to take a few grams at a time, it feels uncomfortable in your mouth and is difficult to take. Therefore, 4 g of the granules of Examples 13 to 16 were added to 3 g of lecithin, and hot water 50 ° C. at 80 ° C. was added.
Then, the mixture was stirred well, cooled in a refrigerator and gelled. Control (C) takes 3 g of commercially available granular lecithin as it is in the mouth. Table 4 shows the results of the sensory test.

Table 4 C: Control (3 g of lecithin) I-13: Taking aid of Example 13 of the present invention I-14: Taking aid of Example 14 of the present invention I-15: Example 15 of the present invention Taking Aid I-16: Taking Aid of Example 16 of the Invention

4 g of the dosage aid of the present invention contains 1.6 g of lecithin, and although the final dosage of lecithin is 4.6 g, the dosage of the dosage aid of the present invention is higher than that of the control. It was found that lecithin could be easily taken when using. In addition, the same sensory test was performed on the dosage aids of Examples 1 to 12, and as a result, lecithin could be taken very easily.

As shown in the results of the sensory tests in Tables 1 to 4, the auxiliaries of the present invention were added to medicines, etc., which were extremely difficult to take, dissolved in warm water or hot water, and then cooled to form a sol. By making it jelly-like, everyone could take it without feeling uncomfortable. The present invention is a bitterness reducing method and the effect of suppressing the spread in the mouth as a jelly like a literature report example, the taste, odor, which could not be completely suppressed,
In addition, bitterness other than the bitterness that was not suppressed only by lecithin, bitterness other than the bitterness, a basic base containing a milk flavoring agent as a gelling agent, or further combined with a cocoa powder and a chocolate flavoring or orange flavoring It is considered that a synergistic suppression effect appears by combining them.

[0060]

According to the present invention, it is difficult to take medicines that are difficult to take for infants, etc., medicines that are difficult for elderly people who need nursing care, etc., or that it is necessary to maintain health. It has the effect of allowing healthy health foods and the like to be taken without discomfort.

In addition, the present invention increases the number of options for taking a dosage method that suits the condition of the user and the needs, such as dissolving in hot water to form a sol, or dissolving in hot water and cooling in a refrigerator to form a jelly. It also has an effect.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A61K 35/78 A61K 35/78 C 47/22 47/22 47/36 47/36 47/44 47/44 47/46 47/46 F-term (reference) 4B018 LE04 MD09 MD25 MD37 MD46 MD57 MD94 ME14 4B035 LC01 LE04 LG06 LG13 LG16 LG23 LG25 LG27 LG33 LK02 4C076 AA31 AA99 BB01 DD43 DD59 DD63 EE30 EE41 EE58 FF52 4C086 AA01BCC CC 4C088 AB04 AB11 AB12 AB32 AB33 AB60 AB65 BA37 MA52 NA09

Claims (8)

[Claims] 1. A combination of a lecithin and milk flavoring agent, a gelling agent, and ascorbic acid and trisodium citrate, wherein the ascorbic acid and trisodium citrate are ascorbic acid: trisodium citrate = 3 to
A dosage aid characterized in that it is contained in a ratio of 5: 1. 2. The dosage aid according to claim 1, wherein the ratio is ascorbic acid: trisodium citrate = 4: 1. 3. The dosage aid according to claim 1, which is taken in a sol form or a jelly form. 4. The dosage aid according to claim 1, wherein the gelling agent is κ-carrageenan and locust bean gum. 5. The gelling agent according to claim 1, wherein the gelling agent is κ-carrageenan, locust bean gum and xanthan gum.
4. The dose aid according to any one of the above items 3. 6. The method according to claim 1, further comprising a cocoa powder and a chocolate flavor for a bitter medicine.
The dosage aid described in the item. 7. The dosage aid according to any one of claims 1 to 5, further comprising an orange flavor for sour agents. 8. A lecithin preparation comprising lecithin and the dosage aid according to claims 1 to 7.