JP2020066579A - Protracted gelation composition - Google Patents
Protracted gelation composition Download PDFInfo
- Publication number
- JP2020066579A JP2020066579A JP2018198857A JP2018198857A JP2020066579A JP 2020066579 A JP2020066579 A JP 2020066579A JP 2018198857 A JP2018198857 A JP 2018198857A JP 2018198857 A JP2018198857 A JP 2018198857A JP 2020066579 A JP2020066579 A JP 2020066579A
- Authority
- JP
- Japan
- Prior art keywords
- gelling
- water
- delayed
- composition according
- jelly
- 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.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 94
- 238000001879 gelation Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 88
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000003814 drug Substances 0.000 claims description 41
- 230000003111 delayed effect Effects 0.000 claims description 38
- 229940079593 drug Drugs 0.000 claims description 37
- 235000013305 food Nutrition 0.000 claims description 37
- 150000003839 salts Chemical class 0.000 claims description 35
- 229910021645 metal ion Inorganic materials 0.000 claims description 31
- 239000003349 gelling agent Substances 0.000 claims description 27
- 229910052751 metal Inorganic materials 0.000 claims description 27
- 239000002184 metal Substances 0.000 claims description 27
- 239000000243 solution Substances 0.000 claims description 27
- 230000036571 hydration Effects 0.000 claims description 17
- 238000006703 hydration reaction Methods 0.000 claims description 17
- 235000010987 pectin Nutrition 0.000 claims description 15
- 239000001814 pectin Substances 0.000 claims description 15
- 229920001277 pectin Polymers 0.000 claims description 15
- 239000002831 pharmacologic agent Substances 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 7
- 229920000615 alginic acid Polymers 0.000 claims description 6
- 235000010443 alginic acid Nutrition 0.000 claims description 5
- 239000007900 aqueous suspension Substances 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 229940126701 oral medication Drugs 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 239000000783 alginic acid Substances 0.000 claims description 3
- 229960001126 alginic acid Drugs 0.000 claims description 3
- 150000004781 alginic acids Chemical class 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 150000001455 metallic ions Chemical class 0.000 abstract 2
- 239000006185 dispersion Substances 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 30
- 235000015110 jellies Nutrition 0.000 description 22
- 239000008274 jelly Substances 0.000 description 22
- 239000006188 syrup Substances 0.000 description 10
- 235000020357 syrup Nutrition 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 238000005259 measurement Methods 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 7
- 238000010908 decantation Methods 0.000 description 7
- 239000004033 plastic Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 5
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 4
- 229910001424 calcium ion Inorganic materials 0.000 description 4
- 150000001768 cations Chemical class 0.000 description 4
- 235000019700 dicalcium phosphate Nutrition 0.000 description 4
- 229940095079 dicalcium phosphate anhydrous Drugs 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- -1 barium ion Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical class [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 235000010410 calcium alginate Nutrition 0.000 description 2
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 2
- 239000001354 calcium citrate Substances 0.000 description 2
- 229960004256 calcium citrate Drugs 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 239000002270 dispersing agent Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 239000000182 glucono-delta-lactone Substances 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 2
- 239000000347 magnesium hydroxide Substances 0.000 description 2
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 2
- 235000012254 magnesium hydroxide Nutrition 0.000 description 2
- 229910001425 magnesium ion Inorganic materials 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 239000000825 pharmaceutical preparation Substances 0.000 description 2
- XNGIFLGASWRNHJ-UHFFFAOYSA-N phthalic acid Chemical compound OC(=O)C1=CC=CC=C1C(O)=O XNGIFLGASWRNHJ-UHFFFAOYSA-N 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 229910001631 strontium chloride Inorganic materials 0.000 description 2
- AHBGXTDRMVNFER-UHFFFAOYSA-L strontium dichloride Chemical compound [Cl-].[Cl-].[Sr+2] AHBGXTDRMVNFER-UHFFFAOYSA-L 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000013337 tricalcium citrate Nutrition 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- YTKBWWKAVMSYHE-OALUTQOASA-N (3s)-3-[3-(3-hydroxy-4-methoxyphenyl)propylamino]-4-[[(2s)-1-methoxy-1-oxo-3-phenylpropan-2-yl]amino]-4-oxobutanoic acid Chemical compound C([C@@H](C(=O)OC)NC(=O)[C@H](CC(O)=O)NCCCC=1C=C(O)C(OC)=CC=1)C1=CC=CC=C1 YTKBWWKAVMSYHE-OALUTQOASA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004394 Advantame Substances 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 239000001736 Calcium glycerylphosphate Substances 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- WAEMQWOKJMHJLA-UHFFFAOYSA-N Manganese(2+) Chemical compound [Mn+2] WAEMQWOKJMHJLA-UHFFFAOYSA-N 0.000 description 1
- 108010093901 N-(N-(3-(3-hydroxy-4-methoxyphenyl) propyl)-alpha-aspartyl)-L-phenylalanine 1-methyl ester Proteins 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- VJHCJDRQFCCTHL-UHFFFAOYSA-N acetic acid 2,3,4,5,6-pentahydroxyhexanal Chemical compound CC(O)=O.OCC(O)C(O)C(O)C(O)C=O VJHCJDRQFCCTHL-UHFFFAOYSA-N 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 235000019453 advantame Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010407 ammonium alginate Nutrition 0.000 description 1
- 239000000728 ammonium alginate Substances 0.000 description 1
- KPGABFJTMYCRHJ-YZOKENDUSA-N ammonium alginate Chemical compound [NH4+].[NH4+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O KPGABFJTMYCRHJ-YZOKENDUSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WDIHJSXYQDMJHN-UHFFFAOYSA-L barium chloride Chemical compound [Cl-].[Cl-].[Ba+2] WDIHJSXYQDMJHN-UHFFFAOYSA-L 0.000 description 1
- 229910001626 barium chloride Inorganic materials 0.000 description 1
- PWHCIQQGOQTFAE-UHFFFAOYSA-L barium chloride dihydrate Chemical compound O.O.[Cl-].[Cl-].[Ba+2] PWHCIQQGOQTFAE-UHFFFAOYSA-L 0.000 description 1
- 229910001422 barium ion Inorganic materials 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical class [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229960003563 calcium carbonate Drugs 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229960002713 calcium chloride Drugs 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical class [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000004227 calcium gluconate Chemical class 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 229940095618 calcium glycerophosphate Drugs 0.000 description 1
- UHHRFSOMMCWGSO-UHFFFAOYSA-L calcium glycerophosphate Chemical compound [Ca+2].OCC(CO)OP([O-])([O-])=O UHHRFSOMMCWGSO-UHFFFAOYSA-L 0.000 description 1
- 235000019299 calcium glycerylphosphate Nutrition 0.000 description 1
- 239000000920 calcium hydroxide Chemical class 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 229940095643 calcium hydroxide Drugs 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 description 1
- 239000008116 calcium stearate Substances 0.000 description 1
- 235000013539 calcium stearate Nutrition 0.000 description 1
- 229940078456 calcium stearate Drugs 0.000 description 1
- 229940095672 calcium sulfate Drugs 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical class [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 229950008138 carmellose Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 208000020832 chronic kidney disease Diseases 0.000 description 1
- 208000022831 chronic renal failure syndrome Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 229940075110 dibasic magnesium phosphate Drugs 0.000 description 1
- MHJAJDCZWVHCPF-UHFFFAOYSA-L dimagnesium phosphate Chemical compound [Mg+2].OP([O-])([O-])=O MHJAJDCZWVHCPF-UHFFFAOYSA-L 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 229940074774 glycyrrhizinate Drugs 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- UEGPKNKPLBYCNK-UHFFFAOYSA-L magnesium acetate Chemical compound [Mg+2].CC([O-])=O.CC([O-])=O UEGPKNKPLBYCNK-UHFFFAOYSA-L 0.000 description 1
- 239000011654 magnesium acetate Substances 0.000 description 1
- 235000011285 magnesium acetate Nutrition 0.000 description 1
- 229940069446 magnesium acetate Drugs 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 229960001708 magnesium carbonate Drugs 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 229960002337 magnesium chloride Drugs 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- 239000004337 magnesium citrate Substances 0.000 description 1
- 229960005336 magnesium citrate Drugs 0.000 description 1
- 235000002538 magnesium citrate Nutrition 0.000 description 1
- 239000001755 magnesium gluconate Substances 0.000 description 1
- 235000015778 magnesium gluconate Nutrition 0.000 description 1
- 229960003035 magnesium gluconate Drugs 0.000 description 1
- 229960000816 magnesium hydroxide Drugs 0.000 description 1
- OVGXLJDWSLQDRT-UHFFFAOYSA-L magnesium lactate Chemical compound [Mg+2].CC(O)C([O-])=O.CC(O)C([O-])=O OVGXLJDWSLQDRT-UHFFFAOYSA-L 0.000 description 1
- 239000000626 magnesium lactate Substances 0.000 description 1
- 235000015229 magnesium lactate Nutrition 0.000 description 1
- 229960004658 magnesium lactate Drugs 0.000 description 1
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 229940057948 magnesium stearate Drugs 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 229960003390 magnesium sulfate Drugs 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- IAKLPCRFBAZVRW-XRDLMGPZSA-L magnesium;(2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanoate;hydrate Chemical compound O.[Mg+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O IAKLPCRFBAZVRW-XRDLMGPZSA-L 0.000 description 1
- QQFLQYOOQVLGTQ-UHFFFAOYSA-L magnesium;dihydrogen phosphate Chemical compound [Mg+2].OP(O)([O-])=O.OP(O)([O-])=O QQFLQYOOQVLGTQ-UHFFFAOYSA-L 0.000 description 1
- 229910001437 manganese ion Inorganic materials 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- 229940035053 monobasic magnesium phosphate Drugs 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 229940100688 oral solution Drugs 0.000 description 1
- 229940100692 oral suspension Drugs 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- XYJRXVWERLGGKC-UHFFFAOYSA-D pentacalcium;hydroxide;triphosphate Chemical compound [OH-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O XYJRXVWERLGGKC-UHFFFAOYSA-D 0.000 description 1
- 239000008194 pharmaceutical composition Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 235000010408 potassium alginate Nutrition 0.000 description 1
- 239000000737 potassium alginate Substances 0.000 description 1
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940126589 solid medicine Drugs 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229910001427 strontium ion Inorganic materials 0.000 description 1
- PWYYWQHXAPXYMF-UHFFFAOYSA-N strontium(2+) Chemical compound [Sr+2] PWYYWQHXAPXYMF-UHFFFAOYSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 210000000108 taste bud cell Anatomy 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- OHGJCWABWSRBNC-UHFFFAOYSA-H tricalcium;2-hydroxypropane-1,2,3-tricarboxylate;hydrate Chemical compound O.[Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O OHGJCWABWSRBNC-UHFFFAOYSA-H 0.000 description 1
- PLSARIKBYIPYPF-UHFFFAOYSA-H trimagnesium dicitrate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O PLSARIKBYIPYPF-UHFFFAOYSA-H 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Abstract
Description
本発明は、ゲル化組成物の技術分野に属する。本発明は、具体的にはペクチン等のゲル化剤を含むゲル化組成物であって、水を加えて金属イオンの存在下においてゲル化を促しても直ちにはゲル化しない遅延性ゲル化組成物に関するものである。 The present invention is in the technical field of gelling compositions. The present invention is specifically a gelling composition containing a gelling agent such as pectin, which is a delayed gelling composition that does not gel immediately even if water is added to promote gelation in the presence of metal ions. It is about things.
ペクチン等のゲル化剤を含む溶液は、カルシウムイオン等の金属イオンと接するとゲル化を起こし、当該溶液はゾル状態からゲル状態へと転移する。かかる溶液のゲルは通常ゼリー状であり、医薬品の製剤分野や食品分野などで利用されている。例えば、ゼリー状の医薬品（ゼリー剤）は、薬物の持つ苦味や強い甘味をゲル中のマトリックスに包埋し、舌の味蕾細胞との接触を抑えることで味をマスキングするために利用されている。また、ゼリーの持つ流動性から、高齢者や嚥下障害者、あるいは小児に飲み易いものを提供するために利用されている。 A solution containing a gelling agent such as pectin causes gelation when it comes into contact with metal ions such as calcium ions, and the solution transitions from a sol state to a gel state. The gel of such a solution is usually in the form of jelly and is used in the fields of pharmaceutical preparations, foods and the like. For example, jelly-like drugs (jelly agents) are used to mask the taste by embedding the bitterness and strong sweetness of the drug in the matrix of the gel and suppressing contact with the taste bud cells of the tongue. . Also, due to the fluidity of jelly, it is used to provide an easy-to-drink product to the elderly, dysphagia, and children.
ゼリー状の医薬品は他にも利点を有する。固形医薬品を服用する場合、通常、水と一緒に摂取するが、慢性腎不全により腎透析を受けている患者などは一日に摂取する水分量に制限がある。このことが服薬コンプライアンスの低下につながっている。しかし、ゼリー状の医薬品の場合、上記の通り、マスキング効果や流動性により、水を摂取することなく、あるいは少量の水で服用することができるため、腎透析を受けている患者など水分摂取量が制限されている患者には有用性が高い。さらに、個包装とすることで、液剤やシロップ剤のように１回服薬量を計量する必要がなく、携帯性にも優れている。 Jelly medicinal products have other advantages. When taking a solid medicine, it is usually taken with water, but a patient who is undergoing renal dialysis due to chronic renal failure has a limited amount of water to be taken per day. This leads to a decrease in medication compliance. However, in the case of jelly-like drugs, as described above, due to the masking effect and fluidity, it can be taken without ingesting water or with a small amount of water. Highly useful for patients with limited disease. Furthermore, by individually packaging, it is not necessary to measure a single dose as with liquids and syrups, and portability is excellent.
一方、一般的なゼリー製剤では、水に弱い薬物には応用しがたいこと、また、加温冷却工程が必要であるため、熱に弱い薬物に対しては応用しがたいという欠点がある。そのような欠点により、ゼリー状の医薬品とすることのできる対象薬物は限られることになる。これらの問題に対しては、例えば、予めゼリーを調製し、凍結乾燥させ、用時加水し復元させるゼリー剤が知られているが、凍結乾燥はコストを要し、また後で薬物とゼリーとを混合することから、薬物の均一化の問題を惹起する。
上記に対し、味のマスキング効果や服用性、携帯性など、ゼリー状の医薬品としての特徴を生かしつつ、使用時に温湯や加熱などの溶解操作を加えず、冷却などの操作も必要とせず、またコストを要する凍結乾燥技術を用いることなく、常温における加水のみで短時間（２０〜９０秒）にゼリー状となる粉末の発明が提案されている（特許文献１）。特許文献１の発明によれば、水に不安定な薬物や熱に不安定な薬物にも応用でき、また後で薬物とゼリーとを混合することもなく、単に粉末に加水するのみでゼリー状の医薬品を短時間に調製することが可能である。
On the other hand, general jelly preparations have drawbacks that they are difficult to apply to drugs that are sensitive to water and that they are difficult to apply to drugs that are sensitive to heat because they require a heating and cooling step. Due to such drawbacks, the target drugs that can be made into jelly-like drugs are limited. For these problems, for example, jelly preparations in which jelly is prepared in advance, freeze-dried, and then reconstituted by adding water before use are known, but freeze-drying is costly, and the drug and jelly are not used later. This causes the problem of drug homogenization.
In contrast to the above, while taking advantage of the characteristics as a jelly-like drug such as taste masking effect, taking ability, portability, etc., it does not require a dissolving operation such as hot water or heating at the time of use, and does not require an operation such as cooling. There has been proposed an invention of a powder that turns into a jelly in a short time (20 to 90 seconds) only with water at room temperature without using a costly freeze-drying technique (Patent Document 1). According to the invention of Patent Document 1, it can be applied to a water-labile drug or a heat-labile drug, and the jelly-like substance can be obtained by simply adding water to the powder without mixing the drug and the jelly later. It is possible to prepare the above pharmaceuticals in a short time.
特許文献１の発明は、従来言われていたゼリー剤の欠点を多く克服するものであり、また水を加えてから２０〜９０秒といった短時間でゼリー状（ゲル状）となるため有用である。一方、水を加えてから短時間にゲル化してしまうと、却って不都合な場合がある。例えば、加水溶液を２以上に分ける操作を行うことが困難になるおそれがある。また、加水溶液と他の成分とを均一に混合することが困難になるおそれがある。 The invention of Patent Document 1 overcomes many of the drawbacks of the conventionally known jelly preparations, and is useful because it becomes a jelly (gel) in a short time of 20 to 90 seconds after adding water. . On the other hand, if gelation occurs in a short time after adding water, it may be rather inconvenient. For example, it may be difficult to perform the operation of dividing the water solution into two or more. Further, it may be difficult to uniformly mix the water solution and the other components.
本発明は、ゲル化組成物に水を加えた溶液に対して、例えば分注操作や他の成分との混合操作を容易にすることができる新たなゲル化組成物を提供することを主な課題とする。
The present invention mainly provides a new gelling composition capable of facilitating, for example, a dispensing operation or a mixing operation with other components for a solution obtained by adding water to the gelling composition. It is an issue.
本発明者らは、鋭意検討を重ねた結果、ゲル化組成物に水を加えて調製した溶液の粘度に着目し、ゲル化が進むに従い経時的に上昇する粘度をコントロールすることにより上記課題を解決しうることを見出し、本発明を完成するに至った。 As a result of intensive studies, the inventors of the present invention focused on the viscosity of a solution prepared by adding water to a gelling composition, and control the above-mentioned problem by controlling the viscosity that increases with time as the gelation proceeds. They have found that they can be solved, and have completed the present invention.
本発明として、例えば、以下のものを挙げることができる。
［１］ゲル化に金属イオンを必要とし、水を加え加温冷却操作を行うことなく常温でゾル状態からゲル状態に転移させて使用するゲル化組成物であって、
かかるゲル化組成物に水を加えたゾル溶液は、加水後、金属イオンの存在下において少なくとも９０秒間ゾル状態を持続し、加水後１時間までに加水後１分の粘度に対して１．２〜１．５倍の粘度に達し、加水後６時間までにゲル状態を呈することを特徴とする、遅延性ゲル化組成物。
［２］前記ゲル化剤が、ペクチン；アルギン酸、その塩、もしくはそのエステル；カラギーナン；またはジェランガムのいずれか１種以上である、上記［１］に記載の遅延性ゲル化組成物。
［３］前記金属イオンを生成する金属塩を含む、上記［１］または［２］に記載の遅延性ゲル化組成物。
［４］前記金属イオンが二価の金属イオンである、上記［１］〜［３］のいずれか一項に記載の遅延性ゲル化組成物。
［５］さらに甘味剤を含む、上記［１］〜［４］のいずれか一項に記載の遅延性ゲル化組成物。
［６］前記ゲル化剤および前記金属イオンもしくは前記金属塩が分離して存在するか、または前記ゲル化剤および前記金属塩の粉末を含む単純混合物、前記ゲル化剤および前記金属塩を含む造粒物、もしくは前記ゲル化剤および前記金属塩を含む打錠成形物である、上記［１］〜［５］のいずれか一項に記載の遅延性ゲル化組成物。
Examples of the present invention include the following.
[1] A gelling composition which requires a metal ion for gelation and is used by converting from a sol state to a gel state at room temperature without adding water and performing heating and cooling operations,
A sol solution obtained by adding water to such a gelled composition, after hydration, maintains a sol state for at least 90 seconds in the presence of metal ions. A delayed gelling composition, which reaches a viscosity of about 1.5 times and exhibits a gel state within 6 hours after hydration.
[2] The delayed gelling composition according to the above [1], wherein the gelling agent is at least one of pectin; alginic acid, a salt thereof, or an ester thereof; carrageenan; or gellan gum.
[3] The delayed gelling composition according to the above [1] or [2], which contains a metal salt that produces the metal ion.
[4] The delayed gelling composition according to any one of the above [1] to [3], wherein the metal ion is a divalent metal ion.
[5] The delayed gelling composition according to any one of the above [1] to [4], which further contains a sweetener.
[6] The gelling agent and the metal ion or the metal salt are present separately, or a simple mixture containing the powder of the gelling agent and the metal salt, a structure containing the gelling agent and the metal salt The delayed gelling composition according to any one of the above [1] to [5], which is a tablet or a tableting molded product containing the gelling agent and the metal salt.
［７］上記［１］〜［６］のいずれか一項に記載の遅延性ゲル化組成物と薬理活性成分とを含む、遅延性ゲル化医薬品。
［８］上記［１］〜［６］のいずれか一項に記載の遅延性ゲル化組成物と食品素材とを含む、遅延性ゲル化食品。
[7] A delayed gelling drug containing the delayed gelling composition according to any one of [1] to [6] and a pharmacologically active ingredient.
[8] A delayed gelling food containing the delayed gelling composition according to any one of the above [1] to [6] and a food material.
［９］薬理活性成分を含むゼリー状医薬品の製造方法であって、上記［１］〜［６］のいずれか一項に記載の遅延性ゲル化組成物と水溶液状または水懸濁液状の経口医薬品とを混合し、加温冷却操作を行うことなくゲル化させる工程を含むことを特徴とする、ゼリー状医薬品の製造方法。
［１０］食品素材を含むゼリー状食品の製造方法であって、上記［１］〜［６］のいずれか一項に記載の遅延性ゲル化組成物と水溶液状または水懸濁液状の食品とを混合し、加温冷却操作を行うことなくゲル化させる工程を含むことを特徴とする、ゼリー状食品の製造方法。
[9] A method for producing a jelly drug containing a pharmacologically active ingredient, comprising the delayed gelling composition according to any one of [1] to [6] above and an oral solution or suspension. A method for producing a jelly-like drug, which comprises a step of mixing with a drug and causing gelation without performing heating / cooling operation.
[10] A method for producing a jelly-like food containing a food material, comprising the delayed gelling composition according to any one of the above [1] to [6] and a food in the form of an aqueous solution or a water suspension. A method for producing a jelly-like food product, which comprises the step of mixing and gelling without heating and cooling operations.
本発明に係る遅延性ゲル化組成物は、加水してからゲル状態を呈するまでの時間が比較的長くコントロールされているから、ゾル状態を比較的長く保つことができ、その結果、加水してからの分注（小分け）操作が容易であり、また加水溶液と他の成分との混合操作が容易である。
The delayed gelling composition according to the present invention is controlled to have a relatively long time from the addition of water to the gel state, so that the sol state can be maintained for a relatively long time. It is easy to dispense (subdivide) from, and to mix the water solution with other components.
以下、本発明について詳述する。
１ 本発明に係る遅延性ゲル化組成物
本発明に係る遅延性ゲル化組成物（以下、「本発明組成物」という。）は、ゲル化に金属イオンを必要とし、水を加え加温冷却操作を行うことなく常温でゾル状態からゲル状態に転移させて使用するゲル化組成物であって、かかるゲル化組成物に水を加えたゾル溶液は、加水後、金属イオンの存在下において少なくとも９０秒間ゾル状態を持続し、加水後１時間までに加水後１分の粘度に対して１．２〜１．５倍の粘度に達し、加水後６時間までにゲル状態を呈することを特徴とする。
Hereinafter, the present invention will be described in detail.
1 Delayed Gelling Composition According to the Present Invention The delayed gelling composition according to the present invention (hereinafter referred to as “the present composition”) requires metal ions for gelation, and water is added to the composition for heating and cooling. A gelling composition which is used by transferring from a sol state to a gel state at room temperature without performing an operation, and a sol solution obtained by adding water to the gelling composition is at least in the presence of metal ions after water addition. The sol state is maintained for 90 seconds, reaches 1.2 to 1.5 times the viscosity of 1 minute after hydration and reaches a gel state by 6 hours after hydration. To do.
本発明で用いられるゲル化剤としては、常温の水に可溶であり、金属イオンの存在下において常温でゲル化を起こすものであれば特に制限されないが、例えば、ペクチン；アルギン酸やアルギン酸ナトリウム、アルギン酸カリウム、アルギン酸アンモニウム、アルギン酸カルシウムなどのアルギン酸塩やアルギン酸エステル；カラギーナン；ジェランガムを挙げることができる。この中、ペクチンやアルギン酸塩が好ましい。また、ペクチンについては、通常、エステル化度（ＤＥ）が５０％以下のＬＭペクチンが用いられる。好ましくはＤＥ値が２０〜３０のＬＭペクチンである。当該ゲル化剤は、ゼリー状の医薬品や食品に用いられている。
上記ゲル化剤は、一種であっても二種以上の併用であってもよい。
The gelling agent used in the present invention is not particularly limited as long as it is soluble in water at room temperature and causes gelation at room temperature in the presence of metal ions, for example, pectin; alginic acid or sodium alginate, Examples thereof include alginates such as potassium alginate, ammonium alginate, calcium alginate and alginates; carrageenan; gellan gum. Of these, pectin and alginate are preferable. As for pectin, LM pectin having a degree of esterification (DE) of 50% or less is usually used. LM pectin having a DE value of 20 to 30 is preferable. The gelling agent is used for jelly-like drugs and foods.
The gelling agents may be used alone or in combination of two or more.
本発明で用いられる金属イオンとしては、医薬品や食品の分野においてゲル化に用いられるものであれば特に制限されず、また用いるゲル化剤の種類により異なるが、例えば、カリウム、ナトリウムなどの一価のカチオン；バリウムイオン、ストロンチウムイオン、カルシウムイオン、亜鉛イオン、マンガンイオン、マグネシウムイオンなどの二価のカチオン；鉄イオンなどの三価のカチオンを挙げることができる。この中、カルシウムイオン、マグネシウムイオンといった二価のカチオンが好ましく、カルシウムイオンがより好ましい。 The metal ion used in the present invention is not particularly limited as long as it is used for gelation in the fields of pharmaceuticals and foods, and varies depending on the type of gelling agent used, for example, monovalent potassium or sodium. Cations; divalent cations such as barium ion, strontium ion, calcium ion, zinc ion, manganese ion and magnesium ion; and trivalent cations such as iron ion. Among these, divalent cations such as calcium ion and magnesium ion are preferable, and calcium ion is more preferable.
上記金属イオンを生成する化合物、即ち金属塩としては、例えば、第一リン酸カルシウム、第二リン酸カルシウム、第三リン酸カルシウム、塩化カルシウム、硫酸カルシウム、酢酸カルシウム、乳酸カルシウム、ステアリン酸カルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、パントテン酸カルシウム、グルコン酸カルシウム、水酸化カルシウム、炭酸カルシウム、等のカルシウム塩；第一リン酸マグネシウム、第二リン酸マグネシウム、第三リン酸マグネシウム、塩化マグネシウム、硫酸マグネシウム、酢酸マグネシウム、乳酸マグネシウム、ステアリン酸マグネシウム、クエン酸マグネシウム、グルコン酸マグネシウム、水酸化マグネシウム、炭酸マグネシウム、等のマグネシウム塩；塩化バリウム、塩化ストロンチウムを挙げることができる。この中、第二リン酸カルシウム、クエン酸カルシウムが好ましい。
上記金属塩は、一種であっても二種以上の併用であってもよい。
As the compound that produces the metal ion, that is, the metal salt, for example, monobasic calcium phosphate, dibasic calcium phosphate, tribasic calcium phosphate, calcium chloride, calcium sulfate, calcium acetate, calcium lactate, calcium stearate, calcium citrate, calcium glycerophosphate, Calcium salts of calcium pantothenate, calcium gluconate, calcium hydroxide, calcium carbonate, etc .; monobasic magnesium phosphate, dibasic magnesium phosphate, tribasic magnesium phosphate, magnesium chloride, magnesium sulfate, magnesium acetate, magnesium lactate, Magnesium salts such as magnesium stearate, magnesium citrate, magnesium gluconate, magnesium hydroxide, magnesium carbonate; barium chloride, strontium chloride It can gel. Of these, dibasic calcium phosphate and calcium citrate are preferable.
The above metal salts may be used alone or in combination of two or more.
本発明組成物には、必要に応じて、例えば増粘剤、ｐＨ調整剤、懸濁・分散剤、甘味剤、香料といった添加剤を任意に適量含むことができる。また、目的に応じて、賦形剤、着色料、安定化剤、可溶化剤、保存剤などを含むこともできる。 The composition of the present invention may optionally contain an appropriate amount of additives such as a thickening agent, a pH adjusting agent, a suspending / dispersing agent, a sweetening agent, and a flavoring agent. In addition, an excipient, a coloring agent, a stabilizer, a solubilizing agent, a preservative and the like can be included depending on the purpose.
増粘剤としては、例えば、キサンタンガム、ローカストビーンガム、グアガム、タラガム、タマリンドシードガム、でんぷん類、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、プルラン、カルメロースまたはその塩、グルコマンナン、寒天、スクシノグリカンを挙げることができる。
ｐＨ調整剤としては、例えば、グルコノδラクトン、クエン酸またはその塩、アジピン酸、フマル酸、フタル酸、コハク酸、リン酸またはその塩、酒石酸またはその塩、乳酸またはその塩を挙げることができる。
Examples of the thickener include xanthan gum, locust bean gum, guar gum, tara gum, tamarind seed gum, starches, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, pullulan, carmellose or a salt thereof, glucomannan, agar, and succinoglycan. be able to.
Examples of the pH adjusting agent include glucono delta lactone, citric acid or a salt thereof, adipic acid, fumaric acid, phthalic acid, succinic acid, phosphoric acid or a salt thereof, tartaric acid or a salt thereof, lactic acid or a salt thereof. .
緩衝剤としては、例えば、リン酸またはその塩、炭酸塩など、分散剤としては、デンプン類、乳糖など、甘味剤としては、アスパルテーム、アセスルファムカリウム、ソーマチン、スクラロース、サッカリンナトリウム、アドバンテーム、グリチルリチン酸二カリウム、ステビア、糖アルコール類、ショ糖、粉末還元麦芽糖水あめ、デキストリンなど、香料としては、各種粉末状の香料をそれぞれ挙げることができる。
上記各種添加剤は、それぞれ一種であっても二種以上の併用であってもよい。
As the buffer, for example, phosphoric acid or a salt thereof, carbonate, etc., as the dispersant, starch, lactose, etc., and as the sweetener, aspartame, acesulfame potassium, thaumatin, sucralose, saccharin sodium, advantame, glycyrrhizinate diacid. Examples of flavors such as potassium, stevia, sugar alcohols, sucrose, powdered reduced maltose starch syrup, and dextrin can include various powdered flavors.
The above various additives may be used alone or in combination of two or more.
本発明組成物は、水を加えるとゾル状態の溶液となり、かかるゾル状態は加水後、金属イオンの存在下において少なくとも９０秒間持続するが、加水後３〜５分あるいは１０分程度はゾル状態を持続することが適当である。そして、本発明組成物の当該ゾル溶液は、加水後１時間までに加水後１分の粘度に対して１．２〜１．５倍の粘度に達し、加温冷却操作を行うとこなく加水後６時間までにゲル状態を呈する。当該ゾル溶液は、加水後１時間までに加水後１分の粘度に対して１．２〜１．５倍の粘度に達すればよく、例えば、加水後４５分までに当該粘度に達してもよく、加水後３０分ないし２０分ないしは１０分までに当該粘度に達することが好ましい。また、当該ゾル溶液は、加温冷却操作を行うとこなく加水後６時間までにゲル状態を呈すればよいが、上記粘度に達する時間に応じて、例えば、加水後３時間までにゲル状態を呈してもよく、加水後１時間ないし３０分ないし２０分ないしは１５分までにゲル状態を呈することが好ましい。 The composition of the present invention becomes a solution in a sol state when water is added, and such a sol state lasts for at least 90 seconds in the presence of metal ions after water addition, but remains in the sol state for about 3 to 5 minutes or 10 minutes after water addition. It is appropriate to continue. Then, the sol solution of the composition of the present invention reaches a viscosity of 1.2 to 1.5 times the viscosity of 1 minute after hydration by 1 hour after hydration, and after hydration without heating and cooling operation. A gel state is exhibited by 6 hours. The sol solution may reach a viscosity of 1.2 to 1.5 times the viscosity of 1 minute after hydration by 1 hour after hydration, and may reach the viscosity by 45 minutes after hydration, for example. It is preferable that the viscosity be reached within 30 to 20 minutes or 10 minutes after water addition. Further, the sol solution may be in a gel state within 6 hours after water addition without performing heating / cooling operation, but depending on the time to reach the above viscosity, for example, the gel state may be formed within 3 hours after water addition. The gel state may be exhibited, and it is preferable that the gel state is exhibited within 1 hour to 30 minutes to 20 minutes to 15 minutes after hydration.
本発明組成物は、ゲル化剤と金属イオンないし金属塩とを含むが、それらが分離して存在していてもよい。このように分離して存在する場合、金属イオンないし金属塩は、粉末等の固形状態であっても、水に溶解ないし懸濁した状態であってもよい。
また、本発明組成物は、例えば、ゲル化剤および金属塩の粉末を含む単純混合物や、ゲル化剤および金属塩を含む造粒物、もしくはゲル化剤および金属塩を含む打錠成形物であってもよい。ゲル化剤と金属塩とが分離して存在する場合、それぞれ別々に造粒物や打錠成形物の形態の中にあってもよい。
The composition of the present invention contains a gelling agent and a metal ion or a metal salt, which may be present separately. When separated and present in this way, the metal ion or metal salt may be in a solid state such as powder or in a state of being dissolved or suspended in water.
Further, the composition of the present invention is, for example, a simple mixture containing a powder of a gelling agent and a metal salt, a granulated product containing a gelling agent and a metal salt, or a tablet molding containing a gelling agent and a metal salt. It may be. When the gelling agent and the metal salt are present separately, they may be in the form of granules or tablet moldings separately.
本発明組成物中のゲル化剤の含有量は、例えば、０．１〜９９．９重量％の範囲内で所望により適宜選択することができる。本発明組成物中におけるゲル化剤と金属イオンないし金属塩との含有割合は、それらの種類や所望する遅延性やゲルの硬さなどによって異なるが、ゲル化剤１重量部に対して、通常、金属イオンないし金属塩が０．００５〜２重量部の範囲内であり、０．０１〜１．８重量部の範囲内が好ましく、０．１〜１．５重量部の範囲内がより好ましい。金属イオンないし金属塩が０．００５重量部より少ないと、ゲル化しなかったり、ゲル状態を呈するまで非常に長時間を要するおそれがある。金属イオンないし金属塩が２重量部より多いと、ゲル化しなかったり、ゲル状態を維持できなくなるおそれがある。
The content of the gelling agent in the composition of the present invention can be appropriately selected, if desired, within the range of 0.1 to 99.9% by weight. The content ratio of the gelling agent and the metal ion or the metal salt in the composition of the present invention varies depending on their type, desired retardation property, gel hardness and the like, but is usually 1 part by weight of the gelling agent. , Metal ion or metal salt is in the range of 0.005 to 2 parts by weight, preferably 0.01 to 1.8 parts by weight, more preferably 0.1 to 1.5 parts by weight. . If the amount of metal ion or metal salt is less than 0.005 parts by weight, gelation may not occur or a very long time may be required until a gel state is exhibited. If the amount of metal ion or metal salt is more than 2 parts by weight, gelation may not occur or the gel state may not be maintained.
２ 本発明組成物の使用方法、用途
本発明組成物は、水を加え加温冷却操作を行うことなく常温でゾル状態からゲル状態に転移させることにより使用される。本発明組成物に水を加えた溶液は、ゾル状態から徐々にゲル状態になり、加水後６時間以内にはゲル状態を呈する。ここで常温とは、例えば２０℃を挙げることができる。
2 Method of Use and Use of the Composition of the Present Invention The composition of the present invention is used by adding water to transform it from a sol state to a gel state at room temperature without heating and cooling. A solution obtained by adding water to the composition of the present invention gradually changes from a sol state to a gel state and exhibits a gel state within 6 hours after water addition. Here, the room temperature may be 20 ° C., for example.
本発明組成物に加えることができる水は、特に制限されないが、例えば、精製水や蒸留水、水道水などを挙げることができる。また、当該水は、場合により、前記金属イオンが存在する、または前記金属塩や添加剤などが溶解または懸濁した状態であってもよい。また、本発明組成物がゲル化剤と金属イオンないし金属塩とが分離した状態であれば、当該金属イオンないし金属塩は溶解または懸濁した状態であってもよいが、この場合、当該溶液等を水としてゲル化剤を含む固形物に加え、ゲル状態を形成することもできる。 The water that can be added to the composition of the present invention is not particularly limited, and examples thereof include purified water, distilled water, and tap water. In addition, the water may be in a state in which the metal ions are present or the metal salts, additives, and the like are dissolved or suspended in some cases. Further, when the composition of the present invention is in a state where the gelling agent and the metal ion or metal salt are separated, the metal ion or metal salt may be in a dissolved or suspended state, but in this case, the solution It is also possible to form a gel state by adding, etc. as water to a solid substance containing a gelling agent.
本発明組成物に加える水の温度は、室温ないし常温で十分である。
本発明組成物に加える水の量は、所望により適宜選択されるが、ゲル化剤の濃度が０．３〜１０重量％の範囲内になる量、好ましくは０．５〜５重量％の範囲内になる量、より好ましくは１〜３重量％の範囲内になる量である。
The temperature of water added to the composition of the present invention may be room temperature to room temperature.
The amount of water added to the composition of the present invention is appropriately selected as desired, but the amount of the gelling agent to be within the range of 0.3 to 10% by weight, preferably 0.5 to 5% by weight. Within the range, more preferably, it is within the range of 1 to 3% by weight.
本発明組成物は、加水してから比較的長く（加水してから９０秒以上）ゾル状態を保つことができるので、その間に例えば分注（小分け）することができ、他の成分と十分に混合することができる。 Since the composition of the present invention can maintain a sol state for a relatively long time (90 seconds or more after watering) after being watered, for example, it can be dispensed (subdivided) during that time, and sufficiently mixed with other components. Can be mixed.
本発明組成物は、薬理活性成分を含んでいてもよいが、含まずに用時調製（Ｒｅａｄｙ−ｔｏ−ｕｓｅ）用のゼリーの素として用いることができる。薬理活性成分を含まない本発明組成物の場合、例えば調剤現場などにて、薬理活性成分またはそれを含む医薬品と本発明組成物（ゼリーの素）とを混合し、分包して提供することができる。その分包を受け取った患者は、それに水を加えてゲル化しゼリー状として服用することができる。また、患者側にて、処方された薬理活性成分ないし医薬品と本発明組成物（ゼリーの素）とを混合し、水を加えてゲル化しゼリー状として服用することもできる。
本発明組成物は、上記のような医薬品用に限らず、食品用のゼリーの素としても用いることができる。
The composition of the present invention may contain a pharmacologically active ingredient, but can be used as a jelly ingredient for ready-to-use preparation without containing it. In the case of the composition of the present invention containing no pharmacologically active ingredient, the composition of the present invention (jelly ingredient) and the pharmaceutical composition containing the pharmacologically active ingredient are mixed and provided in a package, for example, at the site of preparation. You can The patient who receives the sachet can add water to it, gel it, and take it as a jelly. Alternatively, the prescribed pharmacologically active ingredient or drug may be mixed with the composition of the present invention (jelly base) on the patient side, and water may be added thereto to form a gel, which may be taken as a jelly.
The composition of the present invention can be used not only for the above-mentioned pharmaceuticals but also as a jelly ingredient for foods.
３ 遅延性ゲル化医薬品・ゲル化食品
本発明として、また、本発明組成物と薬理活性成分とを含む遅延性ゲル化医薬品や、本発明組成物と食品素材とを含む遅延性ゲル化食品を挙げることができる。本発明組成物と当該薬理活性成分ないし当該食品素材とは、例えば分離して存在していてもよく、これらを含む単純混合物や造粒物、打錠成形物であってもよい。分離して存在する場合、当該薬理活性成分ないし当該食品素材は、粉末等の固形状態であっても、水に溶解ないし懸濁した状態であってもよい。
3 Retarded gelling drug / gelled food The present invention also provides a delayed gelling drug containing the composition of the present invention and a pharmacologically active ingredient, and a delayed gelling food containing the composition of the present invention and a food material. Can be mentioned. The composition of the present invention and the pharmacologically active ingredient or the food material may be present separately, for example, or may be a simple mixture containing them, a granulated product, or a tablet-molded product. When present separately, the pharmacologically active ingredient or the food material may be in a solid state such as powder or in a state of being dissolved or suspended in water.
本発明に係る遅延性ゲル化医薬品ないし遅延性ゲル化食品中における本発明組成物と当該薬理活性成分ないし当該食品素材との含有比率は、目的などに応じて所望により適宜選択される。
本発明に係る遅延性ゲル化医薬品ないし遅延性ゲル化食品は、水を加え加温冷却操作を行うことなく常温でゾル状態からゲル状態に転移させて用いられる。これら医薬品ないし食品に水を加えたものはゾル状態から徐々にゲル状態となり、一定時間経過後にゲル化医薬品ないしゲル化食品となる。
The content ratio of the composition of the present invention to the pharmacologically active ingredient or the food material in the delayed gelled drug or delayed gelled food according to the present invention is appropriately selected depending on the purpose and the like.
The delayed gelling drug or delayed gelling food according to the present invention is used by shifting from a sol state to a gel state at room temperature without adding water and performing heating / cooling operation. Those obtained by adding water to these medicines or foods gradually change from a sol state to a gel state, and after a certain period of time, become gelled medicines or gelled foods.
本発明に係る遅延性ゲル化医薬品ないし遅延性ゲル化食品に加えることができる水は、特に制限されないが、例えば、精製水、蒸留水、水道水などを挙げることができる。また、本発明組成物と当該薬理活性成分ないし当該食品素材とが分離した状態であれば、上記の通り、当該薬理活性成分ないし当該食品素材は溶解または懸濁した状態であってもよいが、この場合、当該溶液等を水として本発明に係る遅延性ゲル化医薬品ないし遅延性ゲル化食品に加え、ゲル状態を形成することもできる。
The water that can be added to the delayed gelling drug or delayed gelling food according to the present invention is not particularly limited, and examples thereof include purified water, distilled water, and tap water. Further, as long as the composition of the present invention and the pharmacologically active ingredient or the food material are separated, as described above, the pharmacologically active ingredient or the food material may be in a dissolved or suspended state, In this case, the solution or the like may be added as water to the delayed gelling drug or delayed gelling food of the present invention to form a gel state.
４ ゼリー状医薬品・食品
本発明として、また、薬理活性成分を含むゼリー状医薬品の製造方法であって、本発明組成物と水溶液状または水懸濁液状の経口医薬品とを混合し、加温冷却操作を行うことなくゲル化させる工程を含むことを特徴とするゼリー状医薬品の製造方法や、食品素材を含むゼリー状食品の製造方法であって、本発明組成物と水溶液状または水懸濁液状の食品とを混合し、加温冷却操作を行うことなくゲル化させる工程を含むことを特徴とするゼリー状食品の製造方法を挙げることができる。
4 Jelly-Shaped Drug / Food In the present invention, there is also provided a method for producing a jelly-shaped drug containing a pharmacologically active ingredient, which comprises mixing the composition of the present invention and an oral drug in the form of an aqueous solution or a water suspension and heating and cooling. A method for producing a jelly-like drug, comprising the step of gelling without any operation, and a method for producing a jelly-like food containing a food material, the composition of the present invention and an aqueous solution or water suspension The method for producing a jelly-like food can be mentioned, which comprises a step of mixing with the above food and gelling without performing a heating / cooling operation.
本発明組成物と液状の経口医薬品ないし液状の食品との混合は、常法により行うことができる。本発明組成物と液状の経口医薬品ないし液状の食品とを混合することにより、加温冷却操作を行うことなく常温でゾル状態から徐々にゲル状態に転移し、ゼリー状医薬品ないしゼリー状食品を製造することができる。 Mixing of the composition of the present invention with a liquid oral pharmaceutical product or a liquid food product can be carried out by a conventional method. By mixing the composition of the present invention with a liquid oral drug or a liquid food, the sol state is gradually transferred to a gel state at room temperature without performing a heating / cooling operation to produce a jelly drug or a jelly food. can do.
上記液状の経口医薬品としては、例えば、シロップ剤、シロップ用剤、エリキシル剤、懸濁剤、乳剤、リモナーデ剤、エキス剤、龍エキス剤、浸剤、煎剤などの液状の製剤を挙げることができる。当該経口医薬品に前記金属イオンないし前記金属塩が含まれている場合であって、所望のゼリー状医薬品を製造できるのであれば、本発明組成物には必ずしも前記金属イオンないし前記金属塩が含まれていなくてもよい。
Examples of the liquid oral pharmaceuticals include liquid preparations such as syrups, syrup preparations, elixirs, suspensions, emulsions, limonade preparations, extracts, dragon extract, dips, and decoctions. When the oral drug contains the metal ion or the metal salt and the desired jelly-like drug can be produced, the composition of the present invention does not necessarily contain the metal ion or the metal salt. You don't have to.
以下、実施例を掲げて本発明を更に詳しく説明するが、本発明はそれら実施例等に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples and the like.
＜粘度測定方法＞
各溶液の粘度は、粘度測定装置ＲＥ８０Ｕ Ｅ型（東機産業株式会社製）を用いて、室温にて行った。測定時間は３０秒間、回転数は各溶液に応じて適宜調整した。
<Viscosity measuring method>
The viscosity of each solution was measured at room temperature using a viscosity measuring device RE80U E type (manufactured by Toki Sangyo Co., Ltd.). The measurement time was 30 seconds, and the rotation speed was appropriately adjusted according to each solution.
［実施例１]
ペクチン１．２ｇ、第二リン酸カルシウム１．６ｇ、および粉末還元麦芽糖水あめ１７．２ｇを秤取し２５０ｍＬの容器に入れ、１分間振り混ぜ、本発明組成物を調製した。これに常温で水を９０ｇ加え十分に振り混ぜた溶液を、速やかにプラスチックカップに約１５ｇずつデカンテーションにより充填し、粘度測定用サンプルとした。
加水後の一定時間経過後の各サンプルの粘度等は、表１に示す通りである。
[Example 1]
1.2 g of pectin, 1.6 g of dibasic calcium phosphate, and 17.2 g of powdered reduced maltose starch syrup were weighed and put in a 250 mL container, and shaken for 1 minute to prepare a composition of the present invention. A solution prepared by adding 90 g of water at room temperature and thoroughly shaking the mixture was quickly filled into a plastic cup by decantation in an amount of about 15 g each to obtain a viscosity measurement sample.
The viscosity and the like of each sample after a certain period of time after water addition are as shown in Table 1.
表１から明らかな通り、加水後５分で加水後１分の粘度の１．２倍に達し、加水後３０分以内には加水後１分の粘度の１．５倍に達した。 As is apparent from Table 1, the viscosity reached 1.2 times the viscosity of 1 minute after the water addition 5 minutes after the water addition, and reached 1.5 times the viscosity of 1 minute after the water addition within 30 minutes after the water addition.
［実施例２]
ペクチン０．７８１ｇ、第二リン酸カルシウム０．１０３ｇ、および粉末還元麦芽糖水あめ２２．２２４ｇを秤取し２５０ｍＬの容器に入れ、１分間振り混ぜ、本発明組成物を調製した。これに常温で水を１２０．００５ｇ加え十分に振り混ぜた溶液を、速やかにプラスチックカップに約１５ｇずつデカンテーションにより充填し、粘度測定用サンプルとした。
加水後の一定時間経過後の各サンプルの粘度等は、表２に示す通りである。
[Example 2]
0.781 g of pectin, 0.103 g of dibasic calcium phosphate, and 22.224 g of powdered reduced maltose starch syrup were weighed out, put in a 250 mL container, and shaken for 1 minute to prepare a composition of the present invention. A solution prepared by adding 120.05 g of water at room temperature and thoroughly shaking the mixture was quickly filled into a plastic cup by decantation at a rate of about 15 g each to obtain a viscosity measurement sample.
The viscosity and the like of each sample after a lapse of a certain time after water addition are as shown in Table 2.
表２から明らかな通り、加水後３０分以内には加水後１分の粘度の１．２倍に達し、加水後１時間以内には加水後１分の粘度の１．５倍に達した。 As is clear from Table 2, the viscosity reached 1.2 times the viscosity of 1 minute after the water addition within 30 minutes after the water addition, and reached 1.5 times the viscosity of 1 minute after the water addition within 1 hour of the water addition.
［実施例３]
ペクチン２．４ｇ、クエン酸カルシウム水和物１．７６１ｇ、および粉末還元麦芽糖水あめ３５．８６４ｇを秤取し５００ｍＬの容器に入れ、１分間振り混ぜ、本発明組成物を調製した。これに常温で水を１８０ｇ加え十分に振り混ぜた溶液を、速やかにプラスチックカップに約１５ｇずつデカンテーションにより充填し、粘度測定用サンプルとした。
加水後の一定時間経過後の各サンプルの粘度等は、表３に示す通りである。
[Example 3]
2.4 g of pectin, 1.761 g of calcium citrate hydrate, and 35.864 g of powdered reduced maltose starch syrup were weighed out, put in a 500 mL container, and shaken for 1 minute to prepare a composition of the present invention. A solution prepared by adding 180 g of water at room temperature and thoroughly shaking the mixture was quickly filled into a plastic cup by decantation at a rate of about 15 g each to obtain a viscosity measurement sample.
The viscosity and the like of each sample after a lapse of a certain time after water addition are as shown in Table 3.
表３から明らかな通り、加水後１０分以内には加水後１分の粘度の１．５倍に達した。 As is clear from Table 3, within 10 minutes after hydration, the viscosity reached 1.5 times the viscosity of 1 minute after hydration.
［実施例４]
アルギン酸ナトリウム３．１２５ｇ、乳酸カルシウム０．４１７ｇ、および精製白糖４４．７９２ｇを秤取し５００ｍＬの容器に入れ、１分間振り混ぜ、本発明組成物を調製した。これに常温で水を１６０ｇ加え十分に振り混ぜた溶液を、速やかにプラスチックカップに約１５ｇずつデカンテーションにより充填し、粘度測定用サンプルとした。
加水後の一定時間経過後の各サンプルの粘度等は、表４に示す通りである。
[Example 4]
3.125 g of sodium alginate, 0.417 g of calcium lactate, and 44.792 g of purified sucrose were weighed out, put into a 500 mL container, and shaken for 1 minute to prepare a composition of the present invention. A solution prepared by adding 160 g of water at room temperature and thoroughly shaking the mixture was quickly filled into a plastic cup by decantation in an amount of about 15 g each to obtain a viscosity measurement sample.
The viscosity and the like of each sample after a lapse of a certain time after water addition are as shown in Table 4.
表４から明らかな通り、加水後３時間以内には加水後１分の粘度の１．５倍に達した。 As is clear from Table 4, within 3 hours after water addition, the viscosity reached 1.5 times the viscosity of 1 minute after water addition.
［実施例５]
ペクチン２．５４８ｇ、水酸化マグネシウム０．０５１ｇ、グルコノ−δ−ラクトン１２．７４２ｇ、および粉末還元麦芽糖水あめ３９．５０１ｇを秤取し５００ｍＬの容器に入れ、１分間振り混ぜ、本発明組成物を調製した。これに常温で水を２００ｇ加え十分に振り混ぜた溶液を、速やかにプラスチックカップに約１５ｇずつデカンテーションにより充填し、粘度測定用サンプルとした。
加水後の一定時間経過後の各サンプルの粘度等は、表５に示す通りである。
[Example 5]
2.548 g of pectin, 0.051 g of magnesium hydroxide, 12.742 g of glucono-δ-lactone, and 39.501 g of powdered reduced maltose starch syrup were weighed and put in a 500 mL container and shaken for 1 minute to prepare the composition of the present invention. did. A solution prepared by adding 200 g of water at room temperature and thoroughly shaking the mixture was rapidly filled into a plastic cup by decantation in an amount of about 15 g each to obtain a viscosity measurement sample.
The viscosity and the like of each sample after a lapse of a certain time after water addition are as shown in Table 5.
表５から明らかな通り、加水後４０分以内には加水後１分の粘度の１．５倍に達した。 As is clear from Table 5, within 40 minutes after hydration, the viscosity reached 1.5 times the viscosity of 1 minute after hydration.
［実施例６]
ペクチン２．４７１ｇ、塩化ストロンチウム０．１３３ｇ、および粉末還元麦芽糖水あめ４４．４７４ｇを秤取し５００ｍＬの容器に入れ、１分間振り混ぜ、本発明組成物を調製した。これに常温で水を２００ｇ加え十分に振り混ぜた溶液を、速やかにプラスチックカップに約１５ｇずつデカンテーションにより充填し、粘度測定用サンプルとした。
加水後の一定時間経過後の各サンプルの粘度等は、表６に示す通りである。
[Example 6]
Pectin (2.471 g), strontium chloride (0.133 g), and powdered reduced maltose starch syrup (44.474 g) were weighed out, put into a 500 mL container, and shaken for 1 minute to prepare a composition of the present invention. A solution prepared by adding 200 g of water at room temperature and thoroughly shaking the mixture was immediately filled into a plastic cup by decantation in an amount of about 15 g each to obtain a viscosity measurement sample.
The viscosity and the like of each sample after a lapse of a certain time after water addition are as shown in Table 6.
表６から明らかな通り、加水後４０分以内には加水後１分の粘度の１．２倍に達した。 As is clear from Table 6, within 40 minutes after water addition, the viscosity reached 1.2 times the viscosity of 1 minute after water addition.
［実施例７]
ペクチン２．４７３ｇ、塩化バリウム二水和物０．３０８ｇ、および粉末還元麦芽糖水あめ４４．５１３ｇを秤取し５００ｍＬの容器に入れ、１分間振り混ぜ、本発明組成物を調製した。これに常温で水を２００ｇ加え十分に振り混ぜた溶液を、速やかにプラスチックカップに約１５ｇずつデカンテーションにより充填し、粘度測定用サンプルとした。
加水後の一定時間経過後の各サンプルの粘度等は、表７に示す通りである。
[Example 7]
2.473 g of pectin, 0.308 g of barium chloride dihydrate, and 44.513 g of powdered reduced maltose starch syrup were weighed and put in a 500 mL container, and shaken for 1 minute to prepare a composition of the present invention. A solution prepared by adding 200 g of water at room temperature and thoroughly shaking the mixture was immediately filled into a plastic cup by decantation in an amount of about 15 g each to obtain a viscosity measurement sample.
The viscosity and the like of each sample after a lapse of a certain period of time after water addition are as shown in Table 7.
表７から明らかな通り、加水後１５分以内には加水後１分の粘度の１．５倍に達した。
As is clear from Table 7, within 15 minutes after water addition, the viscosity reached 1.5 times the viscosity of 1 minute after water addition.
本発明組成物は、加水してからゲル状態を呈するまでの時間が比較的長くコントロールされており、医薬品や食品におけるゼリーの素として有用である。 The composition of the present invention is controlled for a relatively long time from the addition of water to the gel state, and it is useful as a jelly ingredient in medicines and foods.
Claims (10)
かかるゲル化組成物に水を加えたゾル溶液は、加水後、金属イオンの存在下において少なくとも９０秒間ゾル状態を持続し、加水後１時間までに加水後１分の粘度に対して１．２〜１．５倍の粘度に達し、加水後６時間までにゲル状態を呈することを特徴とする、遅延性ゲル化組成物。 A gelling composition that requires a metal ion for gelation, and is used by transitioning from a sol state to a gel state at room temperature without using a heating / cooling operation by adding water,
A sol solution obtained by adding water to such a gelled composition, after hydration, maintains a sol state for at least 90 seconds in the presence of metal ions. A delayed gelling composition, which reaches a viscosity of about 1.5 times and exhibits a gel state within 6 hours after hydration.
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| JP6267862B2 (en) | 2012-11-26 | 2018-01-24 | Ｅａファーマ株式会社 | Jellied composition |
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| JPS5558075A (en) * | 1978-09-08 | 1980-04-30 | Unilever Nv | Production of gel and product thereof |
| US4348418A (en) * | 1979-08-01 | 1982-09-07 | Quaker Oats Limited | Simulated food product and method of manufacture therefor |
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