JP2002188095A - Vegetable oil and fat powder and food composition containing the powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain powder useful as a lubricant or a fluidity promoter and a food composition containing the same. SOLUTION: This vegetable oil and fat powder comprises vegetable oils and fats, a glucide and a protein or a lipophilic modified starch. This food composition contains the vegetable oil and fat powder. The vegetable oil and fat powder is useful as a lubricant which has excellent lubricating effect, not only has no influence on hardness, disintegration time,, flavor, etc., of tablet or tablet candy, but also has no rough feeling in the oral cavity, provides a smooth touch and has excellent preservation stability. This fluidity promoter has excellent fluidity promotion effect, not only does not provide dispersion of filled amount of powder or granule but also does not cause mutual agglomeration of content powder or content granules in a capsule after filling and has excellent stability.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a vegetable oil or fat powder useful as a lubricant or a glidant, and a food composition containing the same.

[0002]

2. Description of the Related Art In the production of tablets or confectionery, it is necessary to compress powdery or granular raw materials. In tableting,
Capping in which the upper punch side of the tablet peels off thinly in the shape of a hat during demolding, powder adheres to the punch during tableting, sticking away from the punch, sticking to the tablet surface, sticking, and large friction between the tablet and the die. In some cases, binding that makes the ejection property of the tablet after tableting worse may occur. If such a tableting trouble becomes severe, tableting cannot be performed smoothly.

Therefore, in tableting, a lubricant is used to improve the fluidity of the raw material powder so that a certain amount is filled in a die of a tableting machine, and at the same time, capping, sticking, and the like are performed. Prevents tableting troubles such as binding and gives the tablet surface a gloss. For that purpose, lubricants such as sucrose fatty acid ester, polyglycerin fatty acid ester, extremely hardened vegetable oil, purified talc, magnesium stearate and the like have been used.

[0004] However, since these lubricants generally have water repellency, when the added concentration is high, the tablet does not easily absorb water, and the disintegration time is delayed. Further, since the hardness of the tablet is related to the internal contact area between the particles, the bonding strength between the particles is reduced by increasing the concentration of the lubricant, and as a result, the hardness may be reduced.

For example, most of sucrose fatty acid esters are obtained by pulverizing a lump that has been once formed into a lump, and thus are not spherical in shape. In addition to delay and non-uniformity and a decrease in hardness, there have been problems in non-uniformity in product weight due to uneven filling rate, cost, and the like. Polyglycerol fatty acid esters have a low lubricating effect, so they must be added in large amounts to exhibit a sufficient effect, thereby delaying disintegration time and lowering hardness, as well as deteriorating flavor. There was also a problem. In addition, extremely hardened vegetable oil has a low effect as a lubricant, and has a problem that blocking easily occurs during storage in a warehouse or the like in summer. Furthermore, in recent years, trans-fatty acid intake and an increase in serum cholesterol level or a relationship with cancer have been attempted in Western countries, and therefore, addition to a preparation is not preferred.
Purified talc is also rarely used because of its low effect as a lubricant and its limited use in foods. On the other hand, in the case of magnesium stearate, a lubricating effect can be brought out with a small amount of addition, but there is a disadvantage that it is not allowed as a food additive, and its use is limited to pharmaceuticals, so versatility. poor.

[0006] The oral cavity is a part that is extremely sensitive to the feel and the flavor, such as irritation and foreign body sensation. If there is an injury, such as a wound or inflammation, in the mouth, the feel becomes more sensitive.
For this reason, the mouthfeel such as smoothness and roughness, as well as the flavor and the like are very important for tablets or confectionery.

As a prior art for producing a tablet having a good feel in the oral cavity, there is JP-A-8-333243. However, granules containing fats and oils as high as 3 to 15% by weight and fats and oils are contained. There is the complexity of preparing two types of granules, and the addition of a lubricant such as magnesium stearate is required. As similar prior arts, there are JP-A-9-71523, JP-A-11-12161, and JP-A-11-35451. In each case, magnesium stearate, calcium stearate, hydroxypropylcellulose, crospovidone are used. Additives that are not allowed as food additives, such as croscarmellose sodium, are essential, and their use is limited to pharmaceuticals.

That is, it can be used for a wide range of uses, has a smooth mouth without giving a rough feeling, and can prevent tableting troubles such as capping, sticking, binding and the like,
Lubricants satisfying all conditions such as not causing a decrease in hardness and a delay in disintegration time have not been known.

Next, in the production of hard capsules,
It is necessary to fill powdered or granular raw materials. As for the filling of capsules, the filling method, filling rate, etc., in addition to the fluidity, hygroscopicity, apparent specific gravity, filling properties, etc. of the content powder or granules, greatly affect the filling amount, disintegration, and dissolution of the capsules. In particular, it is necessary to improve the fluidity, and when the fluidity is poor, there arises a problem that the filling amount varies. Furthermore, when the hygroscopicity is high, there is a problem that the content powder or the content granules agglomerate in the hard capsule and storage stability is deteriorated.

Therefore, in filling the hard capsule, it is necessary to improve the fluidity of the content powder or the granule by adding a glidant so that the hard capsule is filled in a fixed amount. For that purpose, sucrose fatty acid ester, vegetable hardened oil,
Purified talc, magnesium stearate, corn starch, etc. have been used (Shinichi Hayashi, Journal of the Society of Powder Engineering, V
ol. 6, No. 4, pp. 286-291, Shigeo Miwa, "Powder and Particle Engineering" (Asakura Shoten), pp. 272-283).

However, in general, these flow promoters have a low flow promoting effect, or have water absorption or swelling properties, so that there has been a problem that the filling amount varies or the storage stability is poor.

As described above, for example, sucrose fatty acid esters are not spherical in shape, and therefore have a low effect as a glidant, and there has been a problem of non-uniform product weight due to variations in the filling rate. Also, extremely hardened vegetable oil has a low effect as a glidant, and as described above, there are problems such as storage in summer, intake of trans fatty acids and increase in serum cholesterol concentration, and the relationship with cancer. Is not preferred. Purified talc is also less effective as a glidant and has a limited amount of use in foods. In the case of magnesium stearate, a flow-promoting effect can be obtained by adding a small amount, but there is a disadvantage that it is not allowed as a food additive. On the other hand, in the case of corn starch, the use in foods is also actively carried out, and the effect of promoting fluidity has been sufficiently recognized.However, when the content powder or granule has high hygroscopicity, the water absorption of corn starch is high. Therefore, coagulation occurs in the hard capsule, so that long-term storage as a hard capsule product becomes difficult.

In other words, those which can be used for a wide range of applications, do not cause variation in the filling amount of powder or granules, and satisfy all conditions such as prevention of agglomeration of content powders or content granules are conventionally used as flow promoters. unknown.

[0014]

SUMMARY OF THE INVENTION An object of the present invention is to provide a powder useful as a lubricant or a glidant, and to provide a food composition containing the same.

[0015]

Means for Solving the Problems The present inventor has found that vegetable oil and fat powder containing vegetable oil and fat, saccharide and protein or lipophilic modified starch can solve the above problems,
The present invention has been reached. That is, the present invention provides: 1. vegetable oils and fats, including vegetable oils, sugars and protein or lipophilic modified starch; 30 to 4 sugars per 100 parts by mass of vegetable fats and oils
0 parts by weight and 8 to 12 parts by weight of protein, or 70 to 90 parts by weight of saccharide and 10 to 30 parts of lipophilic modified starch
2. The vegetable fat / oil powder according to the above 1, which contains parts by mass. 3. The vegetable fat or oil powder according to 1 or 2, wherein the solid fat index of the vegetable fat is 20 or more at 40C and 70 or less at 40C. 4. The method for producing a vegetable oil or fat powder according to the above item 1, 2 or 3, wherein the sugar and protein or lipophilic modified starch is blended with the vegetable oil and emulsified, followed by spray drying. 5. A food composition containing the vegetable oil powder according to the above 1, 2, or 3, Including the vegetable oil powder according to the above 1, 2, or 3,
6. a lubricant or glidant; 7. The lubricant or glidant of the above item 6 in an amount of 0.1 to 1
7. a food composition containing 0% by mass; 8. The food composition according to the above 7, which is in a solid form.

The vegetable oil powder of the present invention has an excellent lubricating effect, not only that it has no effect on the hardness, disintegration time, flavor and the like of tablets or confectionery. It is useful as a lubricant with excellent storage stability that gives a pleasant feel. Furthermore, the vegetable oil powder of the present invention is excellent not only in that it has an excellent fluidity promoting effect and does not cause variation in the filling amount of the powder or granules, but also causes agglomeration of the contents powder or the contents granules in the capsule after the filling. It is useful as a glidant with excellent stability.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
Vegetable oils and fats in the present invention are palm oil and palm kernel oil extracted from the pulp and fruit core of oil palm,
Suitable are semi-solid fats and oils at room temperature, such as cocoa butter, which is oiled from cocoa seeds, but is not limited thereto.

The vegetable fat used in the present invention has a solid fat index (SFI) of 40 or more at 20 ° C.
Those at 70 ° C. or less at 0 ° C. are preferred. More specifically, 20
It is preferably at least 50 at 40 ° C. and at most 65 at 40 ° C., particularly preferably at least 60 at 20 ° C. and at most 60 at 40 ° C. Furthermore, in addition to this condition, 2
It is more preferably 35 or more at 5 ° C and 80 or less at 35 ° C, more preferably 40 or more at 25 ° C and 78 or more at 35 ° C.
The following are still more preferred, those at 50 ° C. or more at 25 ° C., and those at 76 or less at 35 ° C. are particularly preferred.

Here, the solid fat index (SFI) of the vegetable fat in the present invention is the percentage of the solid fat in the fat at each temperature, which is a value measured by a dilatometer. (“Standard Oil and Fat Analysis Method, Japan Oil Chemistry Association”)
2.4.19.2.2-18). If the solid fat index is outside of these ranges, a rough feel occurs in the oral cavity and a smooth feel is lost, storage stability decreases, hardness decreases, or a tendency to cause disintegration time extension or the like may occur. is there.

Examples of the saccharide used in the present invention include lactose, dextrin, starch, gum arabic, xanthan gum, tragacanth, pullulan, glucose, fructose, maltose, sorbitol, mannose, fructose and xylose. These can be used alone or in combination of two or more. In addition, the saccharides here do not include lipophilic modified starch.

The protein in the present invention includes sodium caseinate, gelatin, albumin, soy protein, and wheat gluten.

The lipophilic modified starch in the present invention is a starch whose partial hydroxyl group is subjected to an esterification treatment such as octenylsuccinate esterification, acetate esterification, adipate esterification, or phosphate esterification to give hydrophilicity and hydrophilicity. It refers to all starches that have both oiliness. As an example, it is obtained by converting a part of hydroxyl group of waxy corn starch into octenyl succinate, hydrolyzing, heating and drying, and then pulverizing. However, this is only an example, and the lipophilic modified starch is not limited by this production method.

The vegetable fat / oil powder of the present invention contains vegetable fat / oil as a main component, and contains additives such as disintegrants, excipients, and absorbents within a range that does not impair the characteristics and advantages of the vegetable fat / oil. Can be used. Examples of such a material include calcium phosphate and calcium carbonate. Also, magnesium stearate, purified talc, sucrose fatty acid ester, polyglycerin fatty acid ester,
Fatty acid alkali metal salts, lauryl sulfate alkali metal salts,
Aliphatic amino acids, aromatic amino acids, heterocyclic amino acids,
Conventional lubricants such as boric acid, adipic acid, fumaric acid, succinic acid, alkali metal benzoate, sodium sulfate, polyethylene glycol, and hardened vegetable oil can also be used in combination.

The vegetable oil / fat powder of the present invention is obtained by adding protein and carbohydrate or lipophilic modified starch and carbohydrate to vegetable oil / fat and pulverizing it. Preferably, it contains 45% by mass or more of vegetable fats and oils. The average particle size is preferably 850 μm or less, more preferably 50 to 500 μm.
m, particularly preferably 50 to 250 μm, among which 80 to 150 μm, further preferably 100 to 150 μm.
A fine powder of μm is preferred. As for the lubricating effect, the smaller the particle size of the powder or granules to be lubricated, the stronger the covering power of the powder particles. Therefore, the particle size of the lubricant greatly affects its performance. If the average particle size exceeds 850 μm, the vegetable oil or fat powder may appear on the surface of the tablet after tableting like a stain, and may lack beauty. Here, the average particle diameter refers to a representative diameter of a group of particles having two or more kinds of particle diameters, and is obtained as a central cumulative value by a specific surface area measurement method.

The vegetable oil / fat powder of the present invention can be produced by blending a vegetable oil / fat with a protein and a saccharide or a lipophilic modified starch and a saccharide to emulsify and spray-dry. Specifically, for example, vegetable oils and fats, proteins and carbohydrates are blended in an appropriate amount of water, emulsified, and powdered by spray drying. Alternatively, a vegetable oil and fat, a lipophilic modified starch, and a saccharide are blended in an appropriate amount of water to emulsify the mixture, and the mixture can be powderized by spray drying. However, this is only an example, and the vegetable oil powder in the present invention is not limited by this production method. If necessary, food additives such as polyglycerin fatty acid esters, phosphates, and vitamin E may be added for production.

The content of protein, sugar and lipophilic modified starch in the vegetable oil / fat powder is 8 to 12 parts by mass of protein, 30 to 40 parts by mass of saccharide, or It is preferable that the lipophilic modified starch is 10 to 30 parts by mass and the saccharide is 70 to 90 parts by mass with respect to 100 parts by mass of the vegetable oil and fat. More preferably, vegetable oil 10
8 to 10 parts by mass of protein and 30 to 3 saccharides per 0 parts by mass
6 parts by mass, or 15 to 30 parts by mass of lipophilic modified starch and 70 to 85 parts by mass of carbohydrate with respect to 100 parts by mass of vegetable oil and fat, particularly preferably protein 8 with respect to 100 parts by mass of vegetable oil and fat. 20 to 28 parts by mass of lipophilic modified starch and 70 to 78 parts by mass of saccharide with respect to 100 parts by mass of vegetable fats and oils. If the contents of protein, carbohydrate and lipophilic modified starch deviate from these ranges, floating of oil droplets or aggregation of oil droplets occur and stable emulsification cannot be performed, so the average particle diameter is controlled. You may not be able to do it. Therefore, it is desirable that the contents of protein and saccharide, or lipophilic modified starch and saccharide are within the above range.

The present invention includes a food composition containing a vegetable oil powder. The food composition can be in a solid form;
For example, tablets, tablets and hard capsules. These are manufactured according to a general manufacturing method.

For example, in the case of tablets and tablet confections, a drug or food as it is, or a mixture of excipients, binders, disintegrants or other suitable additives is mixed in an appropriate manner into granules. Then, the vegetable oil powder of the present invention is added as a lubricant, and other appropriate additives are added, followed by compression molding. Alternatively, it is prepared by adding the vegetable powder of the present invention to a drug or food, and directly compress-molding the mixture as it is or evenly mixing excipients, binders, disintegrants or other suitable additives. Alternatively, the medicament or food and the vegetable oil or fat powder of the present invention are added to the granules prepared in advance, and the mixture is compressed as it is, or after an appropriate additive is added and uniformly mixed, followed by compression molding.

The production process of tablets or confections is divided into a granulation process for producing powders or granules for compression molding and a tableting process for compression molding. The timing of adding the vegetable oil powder of the present invention is Exerts its effect in any process. That is, since the vegetable oil powder of the present invention has a strong hydrophilicity, even if added in the granulation process, it does not hinder the bonding between the particles.

The amount of the vegetable oil and fat powder occupied in the powder at the time of tableting is suitably from 0.1 to 10% by mass, and particularly preferably from 0.2 to 5% by mass. The addition amount is not limited depending on the required function, but if the addition amount deviates from these ranges, tableting failure such as delay in disintegration time, decrease in hardness, capping, sticking and binding tends to occur. It is desirable to be within the range. In addition, the vegetable oil-fat powder which is a lubricant used in the present invention can be used in both a direct tablet production method and a wet tablet production method.

The tablets or tablet confections contained in the food composition of the present invention include the uncoated tablets, coated tablets, sugar-coated tablets, multilayer tablets, dry-coated tablets, effervescent tablets, chewable tablets, buccal tablets, and tongues produced as described above. It includes all tablets or tablets such as lower tablets, adhesive tablets, troches, dissolving tablets, reagent tablets, etc., and is not affected by the shape and weight.

In the case of a hard capsule, for example,
Drugs or foods as is, or excipients, binders,
After uniformly disintegrating a disintegrating agent or other appropriate additives, granulate by an appropriate method, the vegetable oil powder of the present invention is used as a glidant, and other appropriate additives are added to the capsule. Fill. Alternatively, it is produced by adding the vegetable oil powder of the present invention to a medicine or food, and directly mixing the excipient, a binder, a disintegrant or other appropriate additives with capsules, and directly filling the capsule. Alternatively, a medicament or food and a vegetable oil powder as a glidant of the present invention are added to the granules prepared in advance, and the mixture is added as it is, or the mixture is uniformly mixed with an appropriate additive, and then filled into capsules.

The process for producing hard capsules is also divided into a granulation process for producing a powder or granules for filling and a process for directly filling, as in the production of tablets or tablet confections. Regarding the timing of adding the (flow promoter), the effect is exhibited in any process of the production of the hard capsule. That is, since the vegetable oil powder according to the present invention has a strong hydrophilicity, even if added in the granulation process, it does not hinder the bonding between particles.

The amount of the vegetable oil and fat powder occupying in the powder when filling the capsule is suitably 0.1 to 10% by mass, particularly preferably 0.2 to 5% by mass. The addition amount is not limited by the required function, but if the addition amount deviates from these ranges, there is a tendency that the filling of the powder or granules will be uneven, and the filling of the predetermined amount of the powder or granules tends to occur. Desirably. Hard capsules having a variation in the filling amount are those in which the result of the weight deviation test based on the 12th Revised Japanese Pharmacopoeia becomes inappropriate. The food composition according to the present invention refers to all capsules produced as described above, and is not affected by the shape, size and material.

[0035]

EXAMPLES Examples of the present invention will be shown below, but the present invention is not limited only to these.

Example 1 Vegetable oil and fat powder Example 1 A lipophilic modified starch 25 in which the hydroxyl group at the 6-position of the starch was octenylsuccinic esterified to 125 parts by mass of 70 ° C. hot water.
Parts by mass, dextrin 37.5 parts by mass, and lactose 37.5 parts by mass were added and stirred for about 20 minutes. Next, 100 parts by mass of edible palm oil was heated and dissolved at 75 ° C., and gradually added to the above aqueous solution and emulsified. The obtained emulsion was spray-dried to prepare a fat and oil powder. The average particle size of this fat powder was about 150 μm. S of edible palm oil used
The FI values are shown in Table 1.

Example 2 A fat and oil powder was prepared in the same manner as in Example 1 except that cocoa butter was used instead of edible palm oil. The average particle size of this fat powder was about 180 μm. Table 1 shows the SFI values of the cocoa butter used.

Example 3 8.6 parts by mass of casein soda, 17.1 parts by mass of dextrin and 17.1 parts by mass of lactose were added to 57 parts by mass of hot water at 60 ° C., and the mixture was stirred for about 10 minutes. Next, 100 parts by mass of edible palm oil (the same as used in Example 1) was heated and dissolved at 65 ° C., and gradually added to the aqueous solution to emulsify. The obtained emulsion was spray-dried to prepare a fat and oil powder. The average particle size of this fat powder was about 230 μm.

Example 4 A powdered fat was prepared in the same manner as in Example 3 except that edible palm oil was used instead of edible palm oil. The average particle size of the powdered fat was about 230 μm. Table 1 shows the SFI values of the edible coconut oil used.

[0040]

[Table 1]

[Tablets] Example A-1 85 parts by weight of anhydrous crystalline glucose and 15 parts by weight of dextrin were mixed and granulated, and then the fat and oil powder obtained in Example 1 was used as a lubricant. The mixture was added so that the amount became 3 parts by mass, and the mixture was mixed with a V-type mixer for 5 minutes. The mixture was tableted with a tableting diameter of 5 mm and a tableting pressure of 1200 kgf to obtain tablets. Table 2 shows the evaluation results.

Example A-2 A tablet was obtained in the same manner as in Example A-1, except that the oil and fat powder of Example 2 was used instead of the oil and fat powder of Example 1. Table 2 shows the evaluation results. Example A-3 A tablet was obtained in the same manner as in Example A-1, except that the oil and fat powder of Example 4 was used instead of the oil and fat powder of Example 1. Table 2 shows the evaluation results. Comparative Examples A-1 to A-4 Tablets were obtained in the same manner as in Example A-1, except that the lubricants shown in Table 2 were used instead of the fat and oil powder of Example 1. Table 2 shows the evaluation results.

The tablets were tested by the following methods. Test method Texture (feel in the oral cavity) A sensory test of smoothness when the tablet was contained in the mouth was performed on 10 subjects. The evaluation is as follows. No more than two people answered that they felt rough in the oral cavity and it was difficult to take them: ○ Three or more people answered that they felt rough and difficult to take the oral cavity: ×

2. Storage stability test Tablets prepared as described above were subjected to storage at 40 ° C and a relative humidity of 75.
% For 30 days and observed for changes in appearance. The evaluation is as follows. No change in appearance: ◎ A slight change in appearance: ○ A tablet surface deteriorated and a change was apparent in appearance: ×

3. Hardness (Kiya type digital hardness tester) Hardness tester for hardness of 20 tablets (TS-50N manufactured by Okada Seiko Co., Ltd.)
It measured using. As a result of a test using 20 tablets, the average value is shown in the table.

4. Disintegration test Water was used as a test solution, and a test was performed based on the Japanese Pharmacopoeia. The disintegration time is shown in the table.

5. Visual Inspection Visual inspection was performed to determine whether there were any tableting troubles such as capping, sticking, binding, etc., and whether there was any blot on the tablet surface. The evaluation is as follows. No tableting failure or no spots: ◎ One of tableting failures or spots: ○ Both tableting failure and spots: ×

[0048]

[Table 2]

The tablets of Examples A-1 and A-2 were all excellent in texture, storage stability, effects on hardness and disintegration time, lubricity, appearance, and the like.
Tablets were almost excellent except for hardness. On the other hand, Comparative Example A
-1 to A-4, all of them felt rough in the oral cavity and were hard to take. In Comparative Examples A-1 and A-2, the disintegration time was delayed, and Comparative Example A
In -3 and A-4, a capping phenomenon, a sticking phenomenon, and a binding phenomenon were observed.

[Capsule] Example B-1 75 parts by mass of lyophilized powder of royal jelly, 12 parts by mass of lactose, 10 parts by mass of crystalline cellulose, and 3 parts by mass of the oil and fat powder of Example 1 are added for 5 minutes. The mixture was mixed with a V-type mixer. Using a capsule filling machine ZANASI-Z60, this mixture was filled into a No. 2 size hard capsule (manufactured by Warner Lambert) at a rate of 55 pieces / min so as to obtain a predetermined filling amount of 220 mg, to obtain a capsule. Table 3 shows the evaluation results.

Example B-2 A capsule was obtained in the same manner as in Example B-1, except that the fat and oil powder of Example 2 was used instead of the fat and oil powder of Example 1. Table 3 shows the evaluation results. Example B-3 A capsule was obtained in the same manner as in Example B-1, except that the fat and oil powder of Example 4 was used instead of the fat and oil powder of Example 1. Table 3 shows the evaluation results. Comparative Example B-1 to Comparative Example B-3 Capsules were obtained in the same manner as in Example B-1 except that the fluid promoter shown in Table 5 was used instead of the fat and oil powder of Example 1. Table 3 shows the evaluation results.

The capsules were tested by the following methods. Test method Filling Variation A weight deviation test was performed based on the 12th revised Japanese Pharmacopoeia. Twenty hard capsules after filling were taken, weighed precisely, and the average weight was calculated. The evaluation is as follows. When the deviation (%) between the average value and the individual weight is 10% or less: ○ If the deviation exceeds 10%, take another 20 hard capsules, precisely measure the weight of each content, The average was calculated. The deviation (%) between the average value and the individual weight exceeds 10%, 3 or more, or 1% exceeds 25%.
What was also: ×

2. Storage stability test Hard capsules were stored in an atmosphere at 40 ° C. and a relative humidity of 75% for 30 days, and changes in the contents were observed. The evaluation is as follows. No change was observed in the content: ◎ A slight change was observed in the content: ○ A content was completely agglomerated and a change was apparent in the appearance: ×

3. Appearance inspection The presence or absence of stains emerging in the hard capsule was visually inspected. The evaluation is as follows. No occurrence of spots was observed: ◎ Some occurrence of spots: ○ One where remarkable occurrence of spots was observed: ×

[0055]

[Table 3]

Example B-1, Example B-2, Example B-
In No. 3, the properties such as hard capsule filling property, storage stability and appearance were all excellent. On the other hand, in Comparative Example B-1, Comparative Example B-2 and Comparative Example B-3, in the storage stability test, aggregation of the content powder was observed in the content powder in the hard capsule, and in Comparative Examples B-1 and 2, , Filling variation was observed. In Comparative Example B-3, although there was no variation in filling, the royal jelly freeze-dried powder of the content powder had a high hygroscopicity, so that the corn starch caused agglomeration in the hard capsule due to the water absorption.

[0057]

As described above, according to the vegetable oil powder of the present invention, the feeling in the oral cavity is better than that of using a conventional lubricant, and the storage stability is excellent, and capping, sticking, Tablets or tablet confections which do not suffer from tableting troubles such as binding and occurrence of stains and which do not affect hardness and disintegration time can be obtained. Further, according to the present invention, it is possible to obtain a hard capsule agent which has a better filling property of the hard capsule than the conventional glidant is used, has excellent storage stability, and does not affect the appearance. Furthermore, tablets using the lubricant obtained by the present invention,
Tablets and hard capsules can be applied not only to pharmaceuticals but also to various uses utilizing the characteristics of the present preparation, such as diagnostic drugs such as modeling agents, health foods and functional foods.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A61K 9/20 A61K 47/26 47/26 47/42 47/42 47/44 47/44 A23G 3/00 // A23G 3/00 A23D 9/00 518 (72) Inventor Mitsuo Kise 12-13, Kaminoshino, Totsuka-ku, Yokohama-shi, Kanagawa Prefecture F-term in FANCL Central Research Laboratories F term (reference) 4B014 GB08 GE01 GG14 GK07 GL08 GL11 GP23 GQ07 4B026 DG01 DG02 DG03 DL03 DL04 DP01 DP10 DX08 4B035 LC03 LC05 LE05 LE12 LG12 LG15 LG19 LG20 LG21 LK09 LP21 LP24 LP31 LP34 LP55 4C076 AA36 BB01 CC40 DD67 EE38 EE41 EE53 FF09 4H059 BA17 BB15 BB15 BB15 BB15 BB15 BB15 BB15 BB15 BC15 BC

Claims (8)

[Claims] 1. A vegetable oil powder comprising vegetable oil, sugar and protein or modified lipophilic starch. 2. 100 parts by mass of vegetable oils and fats, containing 30 to 40 parts by mass of saccharide and 8 to 12 parts by mass of protein, or 70 to 90 parts by mass of saccharide and 10 to 30 parts of lipophilic modified starch. The vegetable fat / oil powder according to claim 1, which contains parts by mass. 3. The solid fat index of a vegetable fat or oil at 20 ° C. is 40.
The vegetable oil or fat powder according to claim 1 or 2, which is 70 or less at 40 ° C. 4. The vegetable oil / fat powder according to any one of claims 1 to 3, wherein the vegetable oil / fat is blended with a carbohydrate and a protein or a lipophilic modified starch, and the mixture is emulsified and spray-dried. Production method. 5. A food composition containing the vegetable fat or oil powder according to claim 1. 6. A lubricant or a glidant comprising the vegetable fat or oil powder according to claim 1. Description: 7. A food composition containing 0.1 to 10% by mass of the lubricant or glidant according to claim 6. 8. The food composition according to claim 7, which is in a solid form.