JP6669966B2 - Medication adjuvant - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a medication adjuvant made of chocolate for mixing and using a medicine made of powder, fine granules, granules, tablets, or liquids.

  For example, it may be difficult for a young person such as an infant, a person having difficulty in swallowing, and the like to take a medicine composed of powder, fine granules, granules, tablets, and the like using only water.

  In order to solve such problems, a rapidly disintegrating tablet in the oral cavity, whose shape quickly collapses in the mouth, a jelly-like preparation exhibiting a semi-solid or liquid state, or a liquid preparation which is dissolved in boiling water or water when taken. Dissolving preparations for use are known.

  As an example of a ready-to-use formulation, Patent Document 1 below discloses a ready-to-use cocoa formulation containing cocoa powder, a sweetener, skim milk powder, and a drug.

  Patent Document 2 below discloses a chocolate agent containing cocoa butter substitute fat and oil, cocoa powder, a sweetener, an emulsifier, and a drug.

  Further, Patent Literature 3 below discloses that in a drinking chocolate to which a polyglycerin fatty acid ester of HLB 10 to 16 and an emulsifier of HLB 1 to 5 are added, the content of polyglycerin fatty acid ester of HLB 10 to 16 is 0.1% by weight or more. Disclosed is a drinkable chocolate having a content of less than 2.0% by weight and a total content of the polyglycerin fatty acid ester of HLB10-16 and the emulsifier of HLB1-5 exceeding 0.1% by weight and 2.0% by weight or less. Have been. Further, it is described that this drinking chocolate may be used as a swallowing supplement to be taken together with a medicine when the child takes the medicine.

JP-A-2002-193839 JP 2001-114668 A Japanese Patent No. 4440843

  The cocoa preparation described in Patent Document 1 and the chocolate preparation described in Patent Document 2 are provided as pharmaceutical-containing preparations, and thus are applied to ordinary pharmaceuticals issued according to a doctor's prescription or the like. There was a problem that it could not be done, and was poor in versatility.

  The drinking chocolate of Patent Document 3 described above can be applied to ordinary medicines by drinking it together with medicines. However, it is necessary to dissolve the medicines using hot water, milk, a cup, or the like, so that the medicines cannot be taken easily. was there.

  Therefore, an object of the present invention is to provide a medication adjuvant capable of easily taking a medicine comprising powder, fine granules, granules, tablets, or a liquid.

  In order to achieve the above object, the medication adjuvant of the present invention is made of chocolate having a viscosity within a range of 50 to 500 poise in a temperature range of 10 to 40 ° C., and is made of powder, fine granules, granules, tablets, or liquid preparations. It is characterized in that it is used together when taking medicine.

  According to the present invention, a chocolate having a viscosity within a range of 50 to 500 poise is used in a temperature range of 10 to 40 ° C., so that a powder, fine granules, granules, tablets, or a drug consisting of a liquid agent can be easily mixed, You can easily mix it with chocolate and take it. In addition, by including chocolate in the oral cavity in advance before taking the medicine, the chocolate spreads quickly in the oral cavity, so that even after taking the medicine, it is possible to mask with the flavor of chocolate. Thus, by eating chocolate with a medicine, even a medicine having bitterness and the like can be taken without a feeling of resistance. In addition, it is possible to easily swallow even hard-to-swallow medicines composed of powder, fine granules, granules, tablets, or liquid preparations. Further, since the viscosity is maintained at an appropriate level over a wide temperature range, it can be maintained in an easy-to-use state regardless of the season. In particular, it is possible to adjust the viscosity to be easily swallowed even with a drug comprising a liquid having a high viscosity.

  In the medication supplement of the present invention, it is preferable that the medication admixture is taken in advance when taking the medicine. According to this, by mixing and ingesting in advance, the medicine is kneaded into chocolate having an appropriate viscosity, and a chocolate in which the medicine is uniformly mixed can be easily produced.

  In addition, in the medication-taking adjuvant of the present invention, it is preferable that the oral cavity is masked before taking the medicine. According to this, by masking the inside of the mouth with the flavor of chocolate in advance, even a medicine having bitterness and the like can be taken without resistance.

  The dosage aid of the present invention preferably contains palatinose in an amount of 1 to 70% by mass. According to this, even if it is used by infants and young people, it is difficult to cause tooth decay, and it is easy to use even for people who need to limit sugars such as diabetic patients.

  In addition, the dosage aid of the present invention is preferably contained in a tube. According to this, the chocolate extruded from the tube can be applied to a medicine composed of powder, fine granules, granules, tablets, or a liquid, and can be easily kneaded. The remaining chocolate can be stored by covering the tube with a lid.

  Furthermore, in the dosage aid of the present invention, 0.01 to 0.5 mass of one or more emulsifiers selected from lecithin, polyglycerin condensed ricinoleate, and sucrose unsaturated fatty acid ester having an HLB of 3 or less. %. According to this, separation of fats and oils in chocolate is suppressed, and stable quality can be maintained for a long period of time.

  Furthermore, in the dosage aid of the present invention, the content of cocoa butter is preferably 10% by mass or less. According to this, fat blooming can hardly occur during storage.

  ADVANTAGE OF THE INVENTION According to this invention, since chocolate has moderate viscosity at room temperature in which a person normally works, it is easy to knead the medicine, and it is possible to easily produce chocolate in which the medicine is uniformly mixed. In addition, by injecting chocolate into the oral cavity before taking the medicine, the chocolate can be quickly spread in the oral cavity, and the oral cavity can be masked with the flavor of chocolate. Then, by taking the medicine together with the chocolate, even a medicine having bitterness or the like can be masked with the chocolate and taken without any resistance. In addition, even a hard-to-swallow medicine composed of powder, fine granules, granules, tablets, or liquid preparations can be easily swallowed. In addition, since the viscosity is maintained at an appropriate level in a temperature range in which a person lives, it is possible to maintain an easy-to-use state regardless of the season.

It is explanatory drawing which shows an example of the usage method of the dosage aid of this invention. It is a table | surface which shows the viscosity characteristic with the temperature of the fats and oils used in the Example.

  In the present specification, chocolate is not limited by the rules and regulations, for example, pure chocolate, chocolate, semi-chocolate, milk chocolate, white chocolate, fat spread, chocolate spread, etc. The term refers to all oily substances made from cocoa, cocoa butter, cocoa butter substitute fat and the like.

  Ingredients for chocolate include cocoa mass, cocoa powder, cocoa butter, cocoa butter substitute fat, sugars such as sugar, palatinose, trehalulose, maltose, trehalose, sugar alcohols, and high-sweetness sweeteners such as sucralose, aspartame, and acesulfame potassium. Ingredients, dietary fiber, whole milk powder, milk powder such as skim milk powder, various oils such as coconut oil, palm oil, palm kernel oil, and hardened oils, fractionated oils, oils such as transesterified oils, lecithin, sucrose Emulsifiers such as fatty acid esters and glycerin fatty acid esters are included.

  In the above, in particular, the carbohydrate is preferably an anti-cariogenic saccharide such as palatinose and trehalulose. By using an anti-cariogenic saccharide such as palatinose or trehalulose, it is difficult to cause dental caries and can be easily used even by a person who needs saccharide restriction such as a diabetic patient.

  In the present invention, the content of anti-cariogenic saccharides such as palatinose and trehalulose in chocolate is preferably from 1 to 70% by mass, and the content of sugar is preferably 1% by mass or less. More preferably, the saccharide content is 10 to 50% by mass, and the sugar content is 0.5% by mass or less.

  In chocolate, one or more emulsifiers selected from lecithin, polyglycerin condensed ricinoleate, and sucrose unsaturated fatty acid ester having an HLB of 3 or less as an emulsifier are contained in an amount of 0.01 to 0.5% by mass. It is preferably contained, more preferably 0.05 to 0.25% by mass. By containing one or more emulsifiers selected from lecithin, polyglycerin condensed ricinoleate, and sucrose unsaturated fatty acid ester having an HLB of 3 or less, the separation of fats and oils in chocolate is suppressed, Throughout this, stable quality can be maintained.

  Further, the chocolate preferably has a cocoa butter content of 10% by mass or less, and more preferably 7.5% by mass or less. By setting the content of cocoa butter in the above range, fat blooming during storage can be suppressed. Instead of cocoa butter, oils and fats having the following viscosity characteristics can be used.

  In the present invention, the chocolate is prepared so that the viscosity falls within a range of 50 to 500 poise, preferably within a range of 75 to 350 poise in a temperature range of 10 to 40 ° C. Thereby, in a normal use environment of 10 to 40 ° C., the viscosity of the chocolate falls within the range of 50 to 500 poise, so that the medicine can be easily mixed into the chocolate and used regardless of the season or the like. When the viscosity is less than 50 poise, the chocolate is easily spilled, and when the viscosity exceeds 500 poise, the chocolate is hard and difficult to handle, and the kneading operation becomes difficult.

  In the present invention, the viscosity of chocolate can be measured using a Rapid Visco Analyzer (Perton Instruments) at a rotation speed of 80 rpm.

  As a method of adjusting the viscosity of chocolate to the above range, for example, a high melting point fats and oils having a melting point of 40 ° C. or more (eg, a saturated fatty acid having 18 or more carbon atoms or an oil having an iodine value of 55 or less) and a melting point of 10 ° C. or less low melting point fat (e.g., iodine value is 80 or more fat), preferably 0.1 to 20% of the high melting point fat, 80 to 99.9% of the low melting point fat by blending the above viscosity. Fats and oils having characteristics can be obtained. In other words, fats and oils having a melting point of 10 to 40 ° C. (eg, SOS (1,3-distearoyl-2-oleoyl-glycerol), SSO (1,2-distearoyl-3-oleoyl-glycerol), SOO (1-stearoyl-2,3-dioleoyl-glycerol), POP (1,3-dipalmitoyl-2-oleoyl-glycerol), PPO (1,2-dipalmitoyl-3-oleoyl-glycerol), POO ( 1-Palmitoyl-2,3-dioleoyl-glycerol), etc.), for example, by reducing the total amount of SOS, SSO, SOO, POP, PPO, POO to 40% or less, to obtain fats and oils having the above viscosity characteristics. be able to.

The solid fat content of the chocolate of the present invention at 10 to 40 ° C. is preferably 1 to 40 % , more preferably 2 to 30 % . If the solid fat content at 10 to 40 ° C. is less than 1 % , the viscosity is too low, and if the solid fat content is more than 40 % , the viscosity is too high. It becomes difficult.

The solid fat content can be determined by the following standard fat / oil analysis test method (details of equipment, conditions, etc. conform to IUPAC 2.150).
(Standard fat and oil analysis test method)
(1) A sample is heated in a 70 ° C. constant temperature bath, made uniform, placed in a test tube, and sealed with a rubber stopper.
(2) Hold the sample packed in the test tube at 60.0 ± 0.2 ° C. for 30 minutes.
(3) Transfer the sample to 0 ± 2 ° C. and hold for 30 minutes, and then transfer to 26.0 ± 0.2 ° C. and hold for 30 minutes.
(4) The temperature is again shifted to 0 ± 2 ° C. and maintained for 30 minutes, and then maintained at the measurement temperature (T ± 0.2 ° C.) for 30 minutes to measure the solid fat content.
(5) If the measurement temperature is high, measure at the lowest temperature, transfer the measurement sample to the next measurement temperature, hold for 30 minutes, and measure the solid fat content. Hereinafter, the same operation is repeated.
(6) In the above, the measurement of the solid fat content can be performed using nuclear magnetic resonance (NMR).

  In the chocolate of the present invention, for example, crushed nuts, juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha, cacao nibs, puffed snack foods, biscuit chips, candy chips, chocolate chips, dried fruits, marshmallows And the like.

  Further, the chocolate of the present invention may be subjected to an aeration treatment. Since the aeration causes the chocolate dough to be lighter, the mixing operation with the medicine becomes easier.

  The chocolate of the present invention can be commercialized by being filled in various containers and packaging materials. For example, it can be put in a wide-mouthed container having a cap that can be opened and closed, and used with a spoon or the like. Further, it can be filled in a container such as a pouch or a tube that can be opened and closed, and can be used by being pushed out of the container. In particular, when filled in a tube-shaped container, it can be easily extruded from the tube, so that it is easy to use. Further, since the cap can be stored in a state where it is relatively hard to contact with air, it is suitable for long-term storage. Also, it can be filled in a sealed small container such as a potion pack container, a small-capacity pouch container, or a small bag package, and can be used up once. According to this, an appropriate amount can be used cleanly without weighing.

  The medicine to which the dosage aid of the present invention is applied is not particularly limited as long as it is in the form of powder, fine granules, granules, tablets, or liquid.

  The dosage aid of the present invention is not limited at any timing as long as it is used in combination when taking the drug, but it is taken in advance when taking the drug, or the drug is taken in advance. It is more preferable to mask the inside of the oral cavity before taking.

  FIG. 1 shows an example of a method for using the medication adjuvant of the present invention. The medication supplement 10 of this embodiment is such that a flexible tube 11 is filled with chocolate 12 and can be sealed with a cap 13. Then, a medicine 15 made of powder, fine granules, granules, tablets, or a liquid agent is placed on an appropriate receiving plate, for example, a dish 14, and an appropriate amount of chocolate 12 is squeezed out of the tube 11 and stirred with a spoon 16 to mix the chocolate 12 And medicine 15 are mixed. By ingesting this mixture, it is possible to ingest the medicine without feeling the bitterness of the medicine, and even in the form of a powder, fine granules, granules, tablets, or liquid medicine in a state that is easy to swallow.

  Hereinafter, the present invention will be described specifically with reference to Examples, but these Examples do not limit the scope of the present invention.

<Manufacture of chocolate>
As fats and oils of chocolate raw materials, fats and oils A, B and C having viscosity characteristics shown in Table 1 and FIG. 2 below were used.

The fats A, B, and C specifically have the following configurations.
Fat A: Fat containing about 35% of SOS, SSO, SOO, POP, PPO, POO Fat B: Fat containing about 20% of SOS, SSO, SOO, POP, PPO, POO C: SOS, SSO, SOO, POP, PPO And about 50% of POO The chocolates of Examples 1 and 2 and Comparative Example 1 were produced by using the above fats and oils A, B and C according to the formulation shown in Table 2 below. The numbers in the table are parts by mass.

<Test Example 1>
5 g of the medication adjuvant consisting of the chocolates of Examples 1, 2 and Comparative Example 1 were put on a plate, mixed with 0.1 g of powdered medicine with a spoon, and evaluated for ease of use as a medication adjuvant. The evaluation was performed for each chocolate under the respective environments of 40 ° C. and 10 ° C. The results are shown in Table 3 below.

  As shown in Table 3, the medication adjuvants of Examples 1 and 2 made of chocolate having a viscosity falling within a range of 50 to 500 poise in a temperature range of 10 to 40 ° C have a temperature of 10 ° C even at a temperature of 40 ° C. Even in the state, it was easy to mix with powder and it was hard to remain on the plate.

  On the other hand, when the temperature is 40 ° C., the viscosity of the poisoning adjuvant of Comparative Example 1 becomes 40 poise at a temperature of 10 ° C. and the viscosity becomes 600 poise at a temperature of 10 ° C. When the temperature was 10, it was hard to mix.

<Test Example 2>
After taking 5 g of the medication adjuvant consisting of the chocolate of Example 2 into the mouth and masking the inside of the oral cavity, the patient took powdered gastrointestinal medication, and then drank water to evaluate how the drug felt bitter (Example 2). 1). Alternatively, the powdered gastrointestinal drug was taken without taking the medication adjuvant into the mouth, and then the patient was allowed to drink water to evaluate the bitterness of the drug (Comparative Example 2-1). The evaluation was performed by five panelists according to the evaluation criteria of…: good, ×: poor, and displayed by the average evaluation of all panelists. Table 4 shows the results.

  As shown in Table 4, in Example 2-1 in which the oral cavity was masked in advance with a medication-supplementing agent, the bitterness of the powdered gastrointestinal drug was not easily felt, and the powder was easy to drink. On the other hand, in Comparative Example 2-1 in which the oral cavity was not previously masked with the medication supplement, bitterness of the powdered gastrointestinal drug was felt and it was difficult to drink.

Claims (6)

In a temperature range of 10 to 40 ° C., a solid fat content of 1 to 40% and a viscosity of 50 to 500 poise are made of chocolate, and a medicine made of powder, fine granules, granules, tablets, or liquid is taken. A medication adjuvant, which is used together with the drug.   2. The medication adjuvant according to claim 1, wherein the medication is taken in a premixed state when taking the medicine.   2. The medication adjuvant according to claim 1, wherein the oral cavity is masked before taking the medicine.   The medication adjuvant according to any one of claims 1 to 3, comprising 1 to 70% by mass of palatinose.   The method according to any one of claims 1 to 4, further comprising 0.01 to 0.5% by mass of one or more emulsifiers selected from lecithin, polyglycerin condensed ricinoleate, and sucrose unsaturated fatty acid ester having an HLB of 3 or less. The medication adjuvant described in (1).   The medication adjuvant according to any one of claims 1 to 5, wherein the content of cocoa butter is 10% by mass or less.