JP2009013113A - Functional nutritive food tablet - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a tablet composed mainly of magnesium oxide and an oligosaccharide as a functional nutritive food free from the occurrence of darkening on its surface. <P>SOLUTION: The tablet for a functional nutritive food is composed mainly of magnesium oxide particles, an oligosaccharide, a brown sugar lump and a sucrose ester, produced by mixing and tableting 10-60 wt.% magnesium oxide particle, 10-60 wt.% oligosaccharide, 5-15 wt.% brown sugar lump and 1-5 wt.% sucrose ester, and effective for preventing the darkening of the tablet surface formed in tableting by the effect of the brown sugar lump. The "darkening" refers to black spots, streaks or areas observable on the surface of the tablet caused by the abrasion of the tablet in contact with a tableting machine. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a tablet for nutritional functional food containing magnesium oxide particles and oligosaccharide, and brown sugar and sucrose ester. More specifically, magnesium oxide particles are 10 to 60% by weight, oligosaccharides are 10 to 60% by weight, By mixing and tableting 5 to 15% by weight of brown sugar and 1 to 5% by weight of sucrose ester, a tablet free from darkening on the surface of the tablet is provided.
Here, “darkening” refers to the observation of black spots, lines or surfaces on the tablet surface due to wear due to contact with the machine.

Magnesium oxide tablets are widely used as pharmaceutical laxatives and mineral supplements. However, magnesium oxide tablets tend to darken on the tablet surface. Examples of methods that do not cause darkening include, for example, a method of compression-molding a mixed powder containing granular magnesium oxide, an excipient and talc and stearin (Patent Document 1), and a method of blending polyvinyl alcohol and magnesium stearate in magnesium oxide. (Patent document 2) etc. were considered, but it was not always satisfactory.
JP 2000-1428 A JP 2004-352633 A

An object of the present invention is to provide a tablet mainly composed of magnesium oxide and oligosaccharide as a nutritional functional food that does not cause darkening.

As a result of intensive studies to achieve the above object, the present inventor has found that brown sugar is effective in preventing the occurrence of darkening of magnesium oxide tablets, and by blending brown sugar at the time of tablet production as the nutritional functional food, We found a tablet with better taste and no darkening.
As a result, in one tablet (1) Magnesium oxide particles 10-60% by weight, (2) Oligosaccharide 10-60% by weight, (3) Brown sugar 5-15% by weight (4) Sucrose ester 1-5% by weight %, And tablets were formed by tableting to provide a blackened tablet.

If the magnesium oxide particle is 10% by weight or less, it is necessary to take a large amount of tablets to take the daily required amount of magnesium as a mineral, and if it is 60% by weight or more, the necessary dose of magnesium is taken. Therefore, the intake of oligosaccharide, brown sugar, etc. is reduced.
The magnesium oxide particles to be used may be produced by any method, but the average secondary particle diameter measured by the laser diffraction scattering method is 0.5 to 20 μm, preferably 1 to 15 μm, and the tablet press is not worn. .

Oligosaccharides are good because it acts as a feed for bifidobacteria in the large intestine and has the effect of growing bifidobacteria, but if it is too much, other components in the tablet will decrease and the effects of other components will be suppressed. 60% by weight is preferred. As the oligosaccharide, either a linear oligosaccharide or an indigestible oligosaccharide may be used, but an indigestible oligosaccharide that is hardly absorbed in the small intestine is preferable to a linear oligosaccharide that is easily absorbed in the small intestine.

The brown sugar is preferably 5 to 15% by weight, and if it is 5% by weight or less, there is no effect of preventing darkening, and if it is 15% by weight or more, the tablet becomes black and the appearance is not good.
The sucrose ester is used as a lubricant to prevent the nutritional functional food of the present invention from adhering to the punch and mortar of the tableting machine during tableting.
In addition to the above components, excipients, binders, disintegrants, lubricants and the like can be added to the nutritional functional food tablet of the present invention as necessary.

Using (1) magnesium oxide particles, (2) oligosaccharide, (3) brown sugar, (4) sucrose ester of the present invention, and combining the binder and disintegrant described above (1) in the tablet (2) Tablets with a total amount of (3) and (4) of 85% to 100% by weight, preferably 90% to 98% by weight are obtained.

The binder used in the tablet as a nutritional functional food of the present invention is sodium carboxymethylcellulose, low-substituted hydroxypropylcellulose, crystalline cellulose, or starch (eg corn starch), 1 to 10% by weight in the tablet, Preferably, 1 to 8% by weight is blended, and the disintegrant is carboxymethylcellulose calcium, carmellose, low-substituted hydroxypropylcellulose, croscarmellose sodium, carmellose calcium or carboxystarch sodium. Two or more of these disintegrants may be combined. As disintegrants, especially croscarmellose sodium or carboxystarch sodium disintegrates in a very small amount compared to conventional disintegrants, so that the amount of the disintegrant can be reduced and the change with time is very high. When it is blended in a small amount, a tablet having excellent stability can be obtained. The most preferred disintegrant is croscarmellose sodium. The disintegrant is contained in the tablet in an amount of 1 to 10% by weight, preferably 1 to 5% by weight.

The mixture of (1) + (2) + (3) + (4) of the present invention is subjected to tableting, but the mixture of (1) + (2) + (3) + (4) is in powder form Any of the granules may be used, but the granules are more effective for preventing the wear of the tableting machine, and can provide a tablet with a higher content.
Any known method may be used for producing the granular particles, but fluidized bed granulation is preferred. Fluidized bed granulation produces less fine powder than other granulation methods, and can reduce tableting troubles. When granulating with a fluidized bed granulator, a binder is mixed with all powder raw materials and put into the fluidized bed granulator.
Mixing (1) Magnesium oxide particles 10-60 wt%, (2) Oligosaccharide 10-60 wt%, (3) Brown sugar 5-15 wt%, (4) Sucrose ester 1-5 wt% (5) Binding 1 to 10 wt% (preferably 1 to 8 wt%) of the agent. This mixture may be mixed with 1 to 10% by weight (preferably 1 to 5% by weight) of a disintegrant, and these may be mixed by any method such as container type, V type or W type.

Next, the manufacturing method of the tablet of this invention is demonstrated.
Pre-granular particles are mixed with a lubricant and supplied to a tableting machine. Since the sucrose ester of the present invention is blended as a lubricant, other lubricants may not be blended or blended. Examples of the lubricant used include stearic acid and its salts (Na, Mg, Ca salts). Preferred are stearates, especially calcium stearate and magnesium stearate, but the most effective is calcium stearate. When these lubricants are too much, they are delayed in disintegration, and when they are too little, they adhere to the pestle and die. Therefore, the addition amount of the lubricant is preferably 0.2 to 2% by weight, more preferably 0.8 to 1.2% by weight.
The tableting pressure is preferably 5 to 12 kN, more preferably 6 to 10 kN, as a punch pressure per tablet. The shape of the ridge may be any of a corner angle R, a corner plane, a corner-round plane, etc. in addition to the R plane.

The nutritional functional food of the present invention will be described in detail in Examples.
In Examples, (a) average secondary particle diameter of magnesium oxide particles and (b) darkening number of tablets mean values measured by the measurement method described below.
(A ) Average secondary particle diameter of magnesium oxide particles
Measurement is determined using a MICROTRAC particle size distribution analyzer SPA type (manufactured by LEEDS & NORTHHRUP INSTRUMENTS).
After adding 700 mg of the material powder to 70 ml of water and dispersing for 3 minutes with ultrasonic waves (NISSEI, MODEL US-300, current 300 μA), take 2-4 ml of the dispersion and add 250 ml of deaerated water. In addition to the sample chamber of the particle size distribution meter containing the above, the analyzer is operated and the suspension is circulated for 8 minutes, and then the particle size distribution is measured. The measurement is performed twice in total, and the arithmetic average value of the 50% cumulative secondary particle diameter obtained for each measurement is calculated to obtain the average secondary particle diameter of the sample.
(B) The number of darkenings was visually observed.

In a container type mixer, 22.0 kg of magnesium oxide particles having an average secondary particle size of 7.0 μm, 16.3 kg of indigestible oligosaccharide, 4.4 kg of brown sugar, 1.3 kg of sucrose ester, and 1.3 kg of crystalline cellulose After mixing, the molded product granulated with a fluidized bed granulator was tableted with a tableting pressure of 9 kN in a rotary tableting machine equipped with 36 mm diameter and 36 13R punches, and 283 mg in weight per tablet. A tablet with a thickness of 4.8 mm was obtained.
Ten tablets of this 100,000 tablets were visually counted. The results are shown in Table 1.

(Comparative Example 1) 22.0 kg of magnesium oxide particles having an average secondary particle size of 7.0 μm, 16.3 kg of indigestible oligosaccharide, 1.3 kg of sucrose ester, and 1.3 kg of crystalline cellulose in a container type mixer After mixing, it was granulated and prepared in the same manner as in Example 1. A tablet having 288 mg and a thickness of 4.8 mm per tablet was obtained.
Ten tablets of this 100,000 tablets were visually counted. The results are shown in Table 1.

Claims (1)

The following (1) to (4) containing 85 to 100% by weight of the active ingredient as an active ingredient and a tablet for nutritional functional foods without darkening on the surface (1) Magnesium oxide particles 10 to 60% by weight, (2) Oligosaccharide 10 to 60% by weight %,
(3) Brown sugar 5-15% (4) Sucrose ester 1-5%