JP2009084234A - Production method of quickly disintegrative granule containing unfavorable taste ingredient - Google Patents
Production method of quickly disintegrative granule containing unfavorable taste ingredient Download PDFInfo
- Publication number
- JP2009084234A JP2009084234A JP2007257980A JP2007257980A JP2009084234A JP 2009084234 A JP2009084234 A JP 2009084234A JP 2007257980 A JP2007257980 A JP 2007257980A JP 2007257980 A JP2007257980 A JP 2007257980A JP 2009084234 A JP2009084234 A JP 2009084234A
- Authority
- JP
- Japan
- Prior art keywords
- granule
- rapidly disintegrating
- flavor
- glucosamine
- granules
- 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
- 239000008187 granular material Substances 0.000 title claims abstract description 121
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 239000004615 ingredient Substances 0.000 title claims abstract description 15
- 235000019640 taste Nutrition 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 34
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 claims abstract description 33
- 229960002442 glucosamine Drugs 0.000 claims abstract description 33
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 32
- 238000005469 granulation Methods 0.000 claims abstract description 28
- 230000003179 granulation Effects 0.000 claims abstract description 28
- 229920002567 Chondroitin Polymers 0.000 claims abstract description 23
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 claims abstract description 23
- -1 quercetin glycoside Chemical class 0.000 claims abstract description 12
- REFJWTPEDVJJIY-UHFFFAOYSA-N quercetin Natural products C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims abstract description 11
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims abstract description 10
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims abstract description 10
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000005875 quercetin Nutrition 0.000 claims abstract description 10
- 229960001285 quercetin Drugs 0.000 claims abstract description 10
- 229930182470 glycoside Natural products 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims description 57
- 235000019634 flavors Nutrition 0.000 claims description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 27
- 210000000845 cartilage Anatomy 0.000 claims description 26
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims description 25
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims description 25
- 238000001125 extrusion Methods 0.000 claims description 25
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims description 25
- 235000005493 rutin Nutrition 0.000 claims description 25
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims description 25
- 229960004555 rutoside Drugs 0.000 claims description 25
- 102000004190 Enzymes Human genes 0.000 claims description 24
- 108090000790 Enzymes Proteins 0.000 claims description 24
- 241000251730 Chondrichthyes Species 0.000 claims description 22
- 239000011230 binding agent Substances 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 16
- 239000004480 active ingredient Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 230000001766 physiological effect Effects 0.000 claims description 4
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims 3
- 230000035622 drinking Effects 0.000 abstract description 14
- 238000002360 preparation method Methods 0.000 abstract description 8
- 238000000465 moulding Methods 0.000 abstract description 2
- 239000000825 pharmaceutical preparation Substances 0.000 abstract 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 21
- 238000011156 evaluation Methods 0.000 description 16
- 235000013305 food Nutrition 0.000 description 11
- 239000007864 aqueous solution Substances 0.000 description 10
- 239000000463 material Substances 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 210000000214 mouth Anatomy 0.000 description 7
- 235000019659 mouth feeling Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 6
- 238000011282 treatment Methods 0.000 description 6
- 229920001661 Chitosan Polymers 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 5
- 235000013402 health food Nutrition 0.000 description 5
- 239000011812 mixed powder Substances 0.000 description 5
- 201000008482 osteoarthritis Diseases 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 229920001353 Dextrin Polymers 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 4
- 235000019425 dextrin Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000005022 packaging material Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- CBOJBBMQJBVCMW-BTVCFUMJSA-N (2r,3r,4s,5r)-2-amino-3,4,5,6-tetrahydroxyhexanal;hydrochloride Chemical compound Cl.O=C[C@H](N)[C@@H](O)[C@H](O)[C@H](O)CO CBOJBBMQJBVCMW-BTVCFUMJSA-N 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 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
- 230000000694 effects Effects 0.000 description 3
- 229960001911 glucosamine hydrochloride Drugs 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 229920001287 Chondroitin sulfate Polymers 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 2
- 244000046101 Sophora japonica Species 0.000 description 2
- 235000010586 Sophora japonica Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 229940059329 chondroitin sulfate Drugs 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 2
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000003305 rutin Chemical class 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229940007115 shark cartilage extract Drugs 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](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]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 1
- MTDHILKWIRSIHB-UHFFFAOYSA-N (5-azaniumyl-3,4,6-trihydroxyoxan-2-yl)methyl sulfate Chemical compound NC1C(O)OC(COS(O)(=O)=O)C(O)C1O MTDHILKWIRSIHB-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- ACTIUHUUMQJHFO-UHFFFAOYSA-N Coenzym Q10 Natural products COC1=C(OC)C(=O)C(CC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UHFFFAOYSA-N 0.000 description 1
- 229920002785 Croscarmellose sodium Polymers 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000239366 Euphausiacea Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 206010017577 Gait disturbance Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 108700023372 Glycosyltransferases Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 208000007353 Hip Osteoarthritis Diseases 0.000 description 1
- OVSQVDMCBVZWGM-IDRAQACASA-N Hirsutrin Natural products O([C@H]1[C@H](O)[C@H](O)[C@H](O)[C@@H](CO)O1)C1=C(c2cc(O)c(O)cc2)Oc2c(c(O)cc(O)c2)C1=O OVSQVDMCBVZWGM-IDRAQACASA-N 0.000 description 1
- FVQOMEDMFUMIMO-UHFFFAOYSA-N Hyperosid Natural products OC1C(O)C(O)C(CO)OC1OC1C(=O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 FVQOMEDMFUMIMO-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000003947 Knee Osteoarthritis Diseases 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- YXOLAZRVSSWPPT-UHFFFAOYSA-N Morin Chemical compound OC1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 YXOLAZRVSSWPPT-UHFFFAOYSA-N 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- IKMDFBPHZNJCSN-UHFFFAOYSA-N Myricetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC(O)=C(O)C(O)=C1 IKMDFBPHZNJCSN-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 241000251125 Prionace glauca Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 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
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- KXKPYJOVDUMHGS-OSRGNVMNSA-N chondroitin sulfate Chemical group CC(=O)N[C@H]1[C@H](O)O[C@H](OS(O)(=O)=O)[C@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](C(O)=O)O1 KXKPYJOVDUMHGS-OSRGNVMNSA-N 0.000 description 1
- 235000017471 coenzyme Q10 Nutrition 0.000 description 1
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 description 1
- 229940110767 coenzyme Q10 Drugs 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229960001681 croscarmellose sodium Drugs 0.000 description 1
- 235000010947 crosslinked sodium carboxy methyl cellulose Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229960002849 glucosamine sulfate Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000002337 glycosamines Chemical class 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229920002674 hyaluronan Polymers 0.000 description 1
- 229960003160 hyaluronic acid Drugs 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 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
- 208000026278 immune system disease Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- GXMWXESSGGEWEM-UHFFFAOYSA-N isoquercitrin Natural products OCC(O)C1OC(OC2C(Oc3cc(O)cc(O)c3C2=O)c4ccc(O)c(O)c4)C(O)C1O GXMWXESSGGEWEM-UHFFFAOYSA-N 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 235000007708 morin Nutrition 0.000 description 1
- PCOBUQBNVYZTBU-UHFFFAOYSA-N myricetin Natural products OC1=C(O)C(O)=CC(C=2OC3=CC(O)=C(O)C(O)=C3C(=O)C=2)=C1 PCOBUQBNVYZTBU-UHFFFAOYSA-N 0.000 description 1
- 235000007743 myricetin Nutrition 0.000 description 1
- 229940116852 myricetin Drugs 0.000 description 1
- DCYOADKBABEMIQ-OWMUPTOHSA-N myricitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=C(O)C=2)OC2=CC(O)=CC(O)=C2C1=O DCYOADKBABEMIQ-OWMUPTOHSA-N 0.000 description 1
- DCYOADKBABEMIQ-FLCVNNLFSA-N myricitrin Natural products O([C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](C)O1)C1=C(c2cc(O)c(O)c(O)c2)Oc2c(c(O)cc(O)c2)C1=O DCYOADKBABEMIQ-FLCVNNLFSA-N 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229940021182 non-steroidal anti-inflammatory drug Drugs 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 230000024883 vasodilation Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000004549 water soluble granule Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Abstract
Description
本発明は異味成分を含有する速崩壊性顆粒及びその製造方法に関し、更に詳細には、異味成分を含有するにもかかわらず、飲用時の飲み心地と風味に優れ、かつハンドリング性にも優れた速崩壊性顆粒及びその製造方法に関する。 The present invention relates to a rapidly disintegrating granule containing an off-flavor component and a method for producing the same, and more specifically, despite having an off-flavor component, it is excellent in drinking comfort and flavor and excellent in handling properties. The present invention relates to a rapidly disintegrating granule and a production method thereof.
国民の健康に対する関心の高まりから、毎日摂取する食物(健康食品を含む)を通して健康を維持する試みが注目を集めている。なかでも、生体内機能性成分を含む種々の粉末状の経口素材の開発は目覚しく、それらは種々の剤形の製品として提供されている。なかでも、錠剤タイプに比べて摂取しやすい顆粒タイプの食品の人気が、特に、嚥下力の低下した高齢者の間で年々高まっている。 Due to increasing public health concerns, attempts to maintain health through daily foods (including health foods) are drawing attention. Among them, various powdered oral materials containing functional ingredients in vivo are remarkably developed, and they are provided as products in various dosage forms. Among them, the popularity of granule-type foods that are easier to ingest than tablet-type foods is increasing year by year, especially among elderly people with reduced swallowing ability.
しかしながら、顆粒タイプの食品はハンドリング性に劣っていることが多い。例えば、1回摂取量を小袋に充填した個包装タイプの顆粒の場合、静電気によって包材の内表面に顆粒の一部が付着し、内容物の一部を摂取できなくなることがしばしばある。このようにハンドリング性が劣っていると、顆粒状食品の一部が摂取されないことになり、飲用者にとって極めて不都合であり、また不利益である。 However, granule-type foods often have poor handling properties. For example, in the case of individual packaging type granules in which a single intake is filled in a sachet, part of the granules often adheres to the inner surface of the packaging material due to static electricity, and part of the contents cannot be ingested. If the handling property is inferior as described above, a part of the granular food is not ingested, which is extremely inconvenient and disadvantageous for the drinker.
また、錠剤タイプの食品と違い、顆粒タイプの食品は素材固有の風味が舌に直接感じられやすい。従って、苦味、渋味などヒトにとって好ましくない風味を有する素材を含有する顆粒については、摂取の際に不快感を伴うため毎日の摂取を継続することが困難となることがしばしばある。 In addition, unlike tablet-type foods, granule-type foods tend to feel the inherent flavor of the material directly on the tongue. Therefore, it is often difficult to continue daily intake of granules containing materials having a taste unfavorable for humans such as bitterness and astringency, because they are accompanied by discomfort.
変形性膝関節症や変形性股関節症等のいわゆる変形性関節症は、老化、スポーツや肥満による関節の酷使等によって、関節の軟骨が擦り減り、骨の末端どうしが擦り合わされてしまう疾患であり、症状の進行と共に疼痛の増強、歩行障害、日常生活動作の制限等が顕著となる。従来、変形性関節症の治療薬としては、ステロイドや非ステロイド系抗炎症剤が一般的に用いられているが、免疫障害や胃腸障害等の重篤な副作用があることから、より安全性の高い治療法や予防法が望まれている。安全性の高い天然物由来の成分を用いたものとして、例えば、グルコサミンやコンドロイチン(例えば、サメ軟骨粉末)、酵素処理ルチン(例えば、ケルセチン配糖体)などの摂取により治療・予防を図ることが望ましい。 So-called osteoarthritis, such as knee osteoarthritis and hip osteoarthritis, is a disease in which the cartilage of the joints wears down due to aging, overuse of the joints due to sports or obesity, and the bone ends are rubbed together. As the symptom progresses, pain enhancement, gait disturbance, restriction of daily activities, etc. become remarkable. Conventionally, steroids and non-steroidal anti-inflammatory drugs are commonly used as treatments for osteoarthritis, but they are more safe because of serious side effects such as immune disorders and gastrointestinal disorders. High treatment and prevention methods are desired. For example, glucosamine, chondroitin (for example, shark cartilage powder), enzyme-treated rutin (for example, quercetin glycoside), etc. can be used for treatment / prevention as ingredients using highly safe ingredients derived from natural products. desirable.
ところで、グルコサミンやコンドロイチンを有効成分とする健康食品は知られている。
特許文献1には、グルコサミン及び/又はイソフラボンを有効成分とし、常温で固体の硬化油脂及びコラーゲンを含有する原料粉体混合物から製造される錠剤が開示されている。この原料粉体混合物は打錠性にすぐれ、滑沢剤として他の食品添加剤を含有することなく良好な錠剤を製造できると記載されている。しかしながら、グルコサミンを有効成分とする顆粒剤、特に、グルコサミンの異味を減じた顆粒剤は開示されていない。
By the way, health foods containing glucosamine and chondroitin as active ingredients are known.
Patent Document 1 discloses a tablet produced from a raw material powder mixture containing glucosamine and / or isoflavone as active ingredients and containing hardened oil and fat and collagen solid at room temperature. It is described that this raw material powder mixture is excellent in tableting properties and can produce good tablets without containing other food additives as a lubricant. However, a granule containing glucosamine as an active ingredient, in particular, a granule having a reduced taste of glucosamine is not disclosed.
特許文献2には、粉末状に調製したグルコサミン及び/又はその塩類に対して、糖類を含有する溶液を噴霧して造粒加工することによって、打錠加工に適したグルコサミン顆粒を得ることが開示されている。このグルコサミン顆粒は圧縮成形することにより、グルコサミンを高濃度に含有し、形状安定性の錠剤を得ることができると記載されている。この顆粒は、錠剤を造るための打錠加工に適した特性を持つ顆粒である。 Patent Document 2 discloses that a glucosamine granule suitable for tableting is obtained by spraying a solution containing saccharides to granulated glucosamine and / or salts thereof prepared in a powder form. Has been. It is described that the glucosamine granules contain a high concentration of glucosamine by compression molding to obtain a shape-stable tablet. This granule is a granule having characteristics suitable for tableting for making a tablet.
特許文献3には、β−1,4−ポリ−グルコサミンより構成される高分子化合物であるキトサンを含む、水溶性粒体及びその製造方法が開示されている。このキトサン含有粒体は、次のように製造される。すなわち、第1の液体の存在下に、固体有機酸(リンゴ酸、クエン酸、コハク酸等)を振とうして固体有機酸を造粒し、この固体有機酸粒体とキトサンとの混合物を第2の液体の存在下において振とうすることにより、保存安定性に優れた水溶性キトサン含有粒体が調製できることが開示されている。しかしながら、特許文献3には、キトサン含有粒体が水溶性であり、かつ保存安定性が優れていることは開示されているが、その粒体の飲み心地や風味については記載されておらず、かつハンドリング性についても全く触れていない。
顆粒タイプの食品は錠剤、粉剤に比べて、飲み易く、ハンドリング性に優れているものの、素材固有の風味が舌に直接感じられ易いため、異味成分を含む顆粒剤は製造しにくかった。本発明では、顆粒剤であっても、異味成分の苦み、渋みなどの不快な風味をマスクして飲用時の飲み心地と風味に優れた顆粒を得ることができる異味成分含有顆粒製剤及びその製造方法を提供することを目的としている。また、異味成分としては、グルコサミン、コンドロイチン又は酵素処理ルチンの1種以上を有効成分として含有するハンドリング性に優れており、さらに飲用時の飲み心地と風味に優れた顆粒及びその製造方法を提供することを目的としている。 Although granule-type foods are easier to drink and handle than tablets and powders, it is difficult to produce granules containing off-flavor ingredients because the flavor unique to the material is easily felt on the tongue. In the present invention, a granule preparation containing an off-flavor component capable of obtaining an unpleasant flavor such as bitterness, astringency and the like, even if it is a granule, to obtain a granule excellent in drinking comfort and flavor during drinking and its production It aims to provide a method. In addition, as an off-flavor ingredient, it provides excellent handling properties containing at least one of glucosamine, chondroitin or enzyme-treated rutin as an active ingredient, and further provides a granule excellent in drinking comfort and flavor during drinking and a method for producing the same. The purpose is that.
グルコサミン、コンドロイチン含有サメ軟骨粉末、酵素処理ルチンはいずれも人にとって好ましくない苦み、渋み、などの不快の風味(異味)を有するため、顆粒タイプの食品に加工する場合、風味及びハンドリング特性の改善が課題となっている。また、賦形剤を大量に配合しそれぞれの異味成分の濃度を薄めることで風味を改善することができるが、その場合、一度に摂取する顆粒剤の量が多くなってしまい、飲用者にとっては非常に不便となる。 Glucosamine, chondroitin-containing shark cartilage powder, and enzyme-treated rutin all have unpleasant flavors (tastes) such as bitterness and astringency that are undesirable for humans, so when processed into granular type foods, the flavor and handling characteristics are improved. It has become a challenge. In addition, the flavor can be improved by blending a large amount of excipients and reducing the concentration of each off-flavor component, but in that case, the amount of granules to be taken at once increases, and for drinkers Very inconvenient.
本発明者は、上記目的を達成するために鋭意研究した結果、グルコサミン、コンドロイチン含有サメ軟骨粉末、酵素処理ルチンを含む粉末を押出造粒法によって特定の粒径の顆粒を成形することにより、ハンドリング性に優れており、さらに飲用時の飲み心地かつ風味に優れた顆粒を得ることができることを見出し、本発明を完成した。 As a result of diligent research to achieve the above-mentioned object, the present inventor handled glucosamine, chondroitin-containing shark cartilage powder, and powder containing enzyme-treated rutin by forming granules having a specific particle size by extrusion granulation. The present invention has been completed by finding that it is possible to obtain a granule that is excellent in drinkability and that has a good drinking comfort and flavor.
異味を有する生理活性成分である、グルコサミン、コンドロイチン含有サメ軟骨粉末、及び酵素処理ルチンであるケルセチン配糖体の1種又は2種以上を含む粉末を、本発明による成型方法にて造粒加工することにより、袋に充填して包装しても包材の内表面に付着することなく完全に摂取することができ、かつ、異味成分の苦み、渋みなどの不快な風味がマスクされて飲用時の飲み心地に優れた顆粒が提供される。 A powder containing one or more of glucosamine, chondroitin-containing shark cartilage powder and enzyme-treated rutin quercetin glycoside, which are physiologically active ingredients having an odd taste, is granulated by the molding method according to the present invention. Therefore, even if it is filled in a bag and packaged, it can be completely ingested without adhering to the inner surface of the packaging material, and unpleasant flavors such as bitterness and astringency of off-flavor ingredients are masked. Granules with excellent drinking comfort are provided.
本発明の内容は次の通りである。
1. 生理活性を有する異味成分を有効成分として含有する、押出造粒法で得られる速崩壊性の顆粒。
2. 前記異味成分が、グルコサミン、コンドロイチン及び酵素処理ルチンからなる群から選ばれる1種又は2種以上の組み合わせである上記1に記載の速崩壊性の顆粒。
3. 前記コンドロイチンがサメ軟骨粉末(コンドロイチン含有)であり、酵素処理ルチンがケルセチン配糖体である上記1又は2に記載の速崩壊性の顆粒。
4. 前記異味成分として、グルコサミン、サメ軟骨粉末及びケルセチン配糖体を含有する上記1、2又は3に記載の速崩壊性の顆粒。
5. 前記異味成分の合計重量が顆粒重量に基づいて1〜95重量%である上記1〜4のいずれかに記載の速崩壊性の顆粒。
6. 顆粒が平均粒径0.3〜3.0mmである上記1〜5のいずれかの項に記載の顆粒。
7. 顆粒が、150μmのメッシュを通過する顆粒の割合が5%以下である上記1〜6のいずれかに記載の速崩壊性の顆粒。
8. さらに、香料を含有する上記1〜7のいずれかに記載の速崩壊性の顆粒。
9. 前記顆粒が分包されていることを特徴とする上記1〜8のいずれかに記載の速崩壊性の顆粒剤。
10. 生理活性を有する異味成分にバインダー液を混合する工程、及び混合物を押出造粒機により造粒する工程、を含む速崩壊性の顆粒の製造方法。
11. 前記異味成分が、グルコサミン、コンドロイチン及び酵素処理ルチンからなる群から選ばれる1種又は2種以上の組み合わせである上記10に記載の速崩壊性の顆粒の製造方法。
12. 目開き0.5〜3.0mmのスクリーンメッシュを用いる押出造粒機を使用する上記10又は11に記載の速崩壊性の顆粒の製造方法。
13. 前記バインダー液が、エタノール濃度が10〜70重量%のエタノール水溶液である上記10、11又は13に記載の速崩壊性の顆粒の製造方法。
14. さらに、香料をバインダー液中に配合する工程、を含む上記10〜13のいずれかに記載の速崩壊性の顆粒の製造方法。
15. さらに、前記顆粒を分包する工程、を含む上記10〜14のいずれかに記載の速崩壊性の顆粒剤の製造方法。
(異味成分)
異味を有する生理活性成分としては、異味成分の苦み、渋みなどの不快な風味を有し、未製剤化の形態では服用し難いが、製剤化することで服用の困難性が解消するものに好適に用いることができる。製剤化しても服用が困難な苦味の強い成分には適用できない場合もある。
The contents of the present invention are as follows.
1. A rapidly disintegrating granule obtained by an extrusion granulation method, containing an odd-tasting ingredient having physiological activity as an active ingredient.
2. 2. The rapidly disintegrating granule according to 1 above, wherein the off-flavor component is one or a combination of two or more selected from the group consisting of glucosamine, chondroitin and enzyme-treated rutin.
3. 3. The rapidly disintegrating granule according to 1 or 2 above, wherein the chondroitin is shark cartilage powder (containing chondroitin) and the enzyme-treated rutin is quercetin glycoside.
4). The rapidly disintegrating granule according to the above 1, 2 or 3, comprising glucosamine, shark cartilage powder and quercetin glycoside as the off-flavor component.
5). The rapidly disintegrating granule according to any one of the above 1 to 4, wherein the total weight of the off-flavor components is 1 to 95% by weight based on the weight of the granule.
6). The granule according to any one of 1 to 5 above, wherein the granule has an average particle size of 0.3 to 3.0 mm.
7). 7. The rapidly disintegrating granule according to any one of 1 to 6 above, wherein the proportion of the granule passing through a 150 μm mesh is 5% or less.
8). Furthermore, the rapidly disintegrating granule according to any one of 1 to 7 above, which contains a fragrance.
9. 9. The rapidly disintegrating granule according to any one of 1 to 8 above, wherein the granule is packaged.
10. A method for producing rapidly disintegrating granules, comprising a step of mixing a binder liquid with an odorous component having physiological activity, and a step of granulating the mixture with an extrusion granulator.
11. 11. The method for producing rapidly disintegrating granules as described in 10 above, wherein the off-flavor component is one or a combination of two or more selected from the group consisting of glucosamine, chondroitin and enzyme-treated rutin.
12 12. The method for producing rapidly disintegrating granules as described in 10 or 11 above, which uses an extrusion granulator using a screen mesh having an aperture of 0.5 to 3.0 mm.
13. 14. The method for producing rapidly disintegrating granules according to 10, 11, or 13, wherein the binder liquid is an ethanol aqueous solution having an ethanol concentration of 10 to 70% by weight.
14 Furthermore, the manufacturing method of the fast disintegrating granule in any one of said 10-13 including the process of mix | blending a fragrance | flavor in a binder liquid.
15. Furthermore, the manufacturing method of the rapidly disintegrating granule in any one of said 10-14 including the process of packaging the said granule.
(Disgusting ingredients)
As a physiologically active ingredient having an odd taste, it has an unpleasant flavor such as bitterness, astringency, etc., and it is difficult to take in an unformulated form, but it is suitable for those in which the difficulty of taking is eliminated by formulating Can be used. It may not be applicable to ingredients with a strong bitterness that are difficult to take even if formulated.
本発明で用いることができる異味成分としては、例えばグルコサミン、コンドロイチン、酵素処理ルチン、アスタキサンチン、コエンザイムQ10等を挙げることができるが、本発明では、顆粒を成形することのできる、固体粉末状の異味を有する生理活性物質を原料成分として使用するのに適している。以下に、グルコサミン、コンドロイチン及び酵素処理ルチンの三成分を含有する顆粒について説明するが、本発明はこれら成分の1種又は2種以上、又はそれらと他の異味成分を有効成分として含む顆粒にも適用できる。
(グルコサミン)
グルコサミンはグルコースの2位の水酸基がアミノ基に置換した2−アミノグルコースであり、生体成分である糖蛋白質、糖脂質、ムコ多糖などの構成糖分子として自然界に幅広く分布する天然アミノ糖である。工業的にはカニ、エビ、オキアミなどの甲殻類やイカの軟骨などに含まれるキチンを酸又は酵素により加水分解し、分離、精製することによって得ることができる。近年、グルコサミンの生体成分の基本構成分子としての重要性のみならずその摂取による様々な有効性が確認され、変形性関節症の治療・予防、美容等の効果を目的とした健康食品に利用されている。
Examples of the off-flavor component that can be used in the present invention include glucosamine, chondroitin, enzyme-treated rutin, astaxanthin, coenzyme Q10, and the like. In the present invention, a solid powder-like off-flavor that can form granules is used. It is suitable to use a physiologically active substance having a raw material component. In the following, a granule containing three components of glucosamine, chondroitin and enzyme-treated rutin will be described, but the present invention also applies to one or more of these components, or granules containing these and other off-flavor components as active ingredients. Applicable.
(Glucosamine)
Glucosamine is 2-aminoglucose in which the hydroxyl group at the 2-position of glucose is substituted with an amino group, and is a natural amino sugar widely distributed in nature as constituent sugar molecules such as glycoproteins, glycolipids, and mucopolysaccharides that are biological components. Industrially, it can be obtained by hydrolyzing, separating, and purifying chitin contained in crustaceans such as crabs, shrimps, and krill and squid cartilage. In recent years, not only the importance of glucosamine as a basic constituent molecule of biological components but also its various effectiveness has been confirmed, and it is used in health foods for the purpose of treatment and prevention of osteoarthritis, beauty and other effects. ing.
本発明に使用できるグルコサミンは、その由来、製法等について特に制限はない。また、グルコサミンを、塩や種々の誘導体として使用することもでき、それら種類についても特に制限はない。例えば、グルコサミン塩酸塩、グルコサミン硫酸塩、グルコサミン乳酸塩、N-アセチルグルコサミン等が挙げられる。グルコサミンの顆粒への配合量は、グルコサミンの摂取量が大人1人あたり、1日100mg〜5000mg、好ましくは300mg〜2000mgとなることを目安として、決めることができる。したがって、顆粒の重量に基づいて、1〜95重量%、好ましくは10〜80重量%である。
(コンドロイチン)
コンドロイチンは、コンドロイチン硫酸として人体にも広く分布しており、特に、関節部の軟骨や皮膚に多く含まれることから、変形性関節症の改善や皮膚の美容等の効果を目的とした健康食品に利用されている。コンドロイチン硫酸は軟骨や皮膚に含まれているが、特に、軟骨には高濃度で含まれている。サメ軟骨粉末は、コンドロイチンを高濃度で含む健康食品素材として広く利用されており、その主要成分は分子量10万から数10万程度の多糖類であるコンドロイチン硫酸ナトリウムである。しかしながら、サメ軟骨以外の原料、例えば、イカ、サケなどから製造したコンドロイチンも本発明では使用できる。
Glucosamine that can be used in the present invention is not particularly limited in terms of its origin, production method and the like. Moreover, glucosamine can also be used as a salt and various derivatives, and there is no restriction | limiting in particular also about those types. For example, glucosamine hydrochloride, glucosamine sulfate, glucosamine lactate, N-acetylglucosamine and the like can be mentioned. The amount of glucosamine to be added to the granule can be determined based on a daily intake of glucosamine of 100 mg to 5000 mg, preferably 300 mg to 2000 mg per adult. Therefore, it is 1 to 95% by weight, preferably 10 to 80% by weight, based on the weight of the granule.
(Chondroitin)
Chondroitin is widely distributed in the human body as chondroitin sulfate, and since it is abundantly contained in the cartilage and skin of joints, it is a healthy food aimed at improving osteoarthritis and skin beauty. It's being used. Chondroitin sulfate is contained in cartilage and skin, but in particular, cartilage is contained in a high concentration. Shark cartilage powder is widely used as a health food material containing chondroitin at a high concentration, and its main component is sodium chondroitin sulfate which is a polysaccharide having a molecular weight of about 100,000 to several hundred thousand. However, chondroitin produced from raw materials other than shark cartilage, such as squid and salmon, can also be used in the present invention.
本発明において使用できるサメ軟骨粉末は、由来のサメの種類について制限はなく、例えばアブラツノザメ、ヨシキリザメが挙げられる。さらに軟骨の由来部位についても制限はなく、例えば頭部、ヒレなどが挙げられる。また、サメ軟骨を直接粉砕したサメ軟骨粉砕物でもよく、多糖類を効率よく抽出するために処理されたサメ軟骨抽出物でもよい。サメ軟骨抽出物とは、例えばサメ軟骨を細断し、水などの溶剤中で蛋白分解酵素で処理して抽出し、吸着や濾過などの方法で精製し、デキストリン等の賦形剤を加えてスプレー乾燥などの方法により粉末状としたものである。 The shark cartilage powder that can be used in the present invention is not limited with respect to the type of shark derived from the shark cartilage, and examples thereof include abalone shark and blue shark. Furthermore, there is no restriction | limiting about the origin part of a cartilage, For example, a head, a fin, etc. are mentioned. Further, it may be a shark cartilage pulverized product obtained by directly pulverizing shark cartilage, or a shark cartilage extract treated for efficiently extracting polysaccharides. Shark cartilage extract is, for example, chopped shark cartilage, extracted by treatment with proteolytic enzyme in a solvent such as water, purified by a method such as adsorption or filtration, and added with excipients such as dextrin Powdered by a method such as spray drying.
サメ軟骨粉末の顆粒への配合量は、サメ軟骨粉末の摂取量が大人1人あたり、1日10mg〜3000mg、好ましくは50mg〜1000mgとなることを目安として決めることができる。したがって、顆粒の重量に基づいて、1〜95重量%、好ましくは5〜80重量%である。
(酵素処理ルチン)
酵素処理ルチンとは、ルチンおよびルチンの類縁体を酵素処理によって配糖体化したものであり、ルチン類縁体としてケルセチン、イソクエルシトリン、モリン、ミリシトリン、ミリセチン等を挙げることができる。酵素処理ルチンは強力な抗酸化活性の他、血小板の凝集抑制および接着抑制作用、血管拡張作用、抗ガン作用等、多彩な生理機能をもつことが知られており、炎症の改善や血液循環促進等の効果を目的とした健康食品に利用されている。
The amount of shark cartilage powder blended into the granule can be determined based on a daily intake of shark cartilage powder of 10 mg to 3000 mg, preferably 50 mg to 1000 mg per adult. Therefore, it is 1 to 95% by weight, preferably 5 to 80% by weight, based on the weight of the granule.
(Enzyme-treated rutin)
Enzyme-treated rutin is obtained by glycosylation of rutin and rutin analogs by enzymatic treatment, and examples of rutin analogs include quercetin, isoquercitrin, morin, myricitrin, and myricetin. Enzyme-treated rutin is known to have a variety of physiological functions such as platelet aggregation and adhesion inhibition, vasodilation, and anticancer in addition to strong antioxidant activity, improving inflammation and promoting blood circulation. It is used in health foods for the purpose of such effects.
本発明において使用できる酵素処理ルチンは、その由来、製法については特に制限はない。酵素処理ルチンは、例えば、エンジュ、ソバなどの抽出物を糖転移酵素で処理することで得ることができる。詳細には特開平7-10898、特開2003-33164に記載の方法で得ることができ、酵素処理ルチンだけでなく製剤学的に許容される添加物を含んでもよい。 The origin and production method of the enzyme-treated rutin that can be used in the present invention are not particularly limited. The enzyme-treated rutin can be obtained, for example, by treating an extract such as Enju or buckwheat with a glycosyltransferase. Specifically, it can be obtained by the methods described in JP-A-7-10898 and JP-A-2003-33164, and may contain not only enzyme-treated rutin but also pharmaceutically acceptable additives.
酵素処理ルチンの顆粒への配合量は、酵素処理ルチンの摂取量が大人1人あたり、1日1mg〜500mg、好ましくは5mg〜300mgとなることを目安として、決めることができる。したがって、顆粒の重量に基づいて、1〜95重量%、好ましくは1.3〜80重量%である。
(その他の成分)
本発明においては、グルコサミン、サメ軟骨粉末、酵素処理ルチンに加えて、その他の生体内機能性を有する素材、例えばコラーゲン、ヒアルロン酸、ビタミン等を含んでもよい。さらに、食品に一般に使用される添加剤もしくは補助成分を含んでもよく、例えば甘味料、酸味料、デンプン、デキストリン等を含んでもよい。更に、本発明では、速崩壊性顆粒の製造が目的であるから、適量の崩壊剤、例えば、寒天、ヒドロキシプロピルセルロース、デンプン、クロスカルメロースナトリウムなどを適量添加することができる。
(香料)
本発明の顆粒は異味成分を含有することから、香料を配合することが好ましい。例えば、レモン、ウメ、バナナ、オレンジ、グレープフルーツ、リンゴ、モモ、ヨーグルト、バニラなどが好ましい。なかでも、レモン、ウメが望ましい。これらの香料の添加方法としては特に限定されないが、例えば、粉末香料を後添加する方法、アルコールなどの溶媒に溶解した香料をスプレー添加する方法、あるいは、バインダー液中に含有されて練り込む方法とすることができる。中でも、顆粒への負荷が少なく、工程数の増加が少なく、速崩壊性の顆粒の口腔内での香味の改善効果に優れていることから、バインダー液中に含有されて練り込む方法が好ましい。
(押出造粒法)
造粒とは、上記の異味成分を含有する原料から顆粒を造る操作をいい、より詳しくは、粉状、粒状、塊状、溶液状あるいは溶融液状などの原料から、ほぼ均一な形状と大きさをもつ顆粒を造る操作をいう。種々の造粒法、例えば、噴霧造粒、流動層造粒、押出造粒法などが挙げられるが、加熱を必要としない押出造粒法が本発明に適している。
The compounding amount of the enzyme-treated rutin into the granule can be determined on the basis that the intake amount of the enzyme-treated rutin is 1 mg to 500 mg, preferably 5 mg to 300 mg per day per adult. Therefore, it is 1 to 95% by weight, preferably 1.3 to 80% by weight, based on the weight of the granule.
(Other ingredients)
In the present invention, in addition to glucosamine, shark cartilage powder, and enzyme-treated rutin, other materials having in vivo functions such as collagen, hyaluronic acid, vitamins and the like may be included. Furthermore, additives or auxiliary components generally used in foods may be included, and for example, sweeteners, acidulants, starches, dextrins and the like may be included. Furthermore, since the purpose of the present invention is to produce rapidly disintegrating granules, an appropriate amount of a disintegrant such as agar, hydroxypropylcellulose, starch, croscarmellose sodium, etc. can be added.
(Fragrance)
Since the granule of the present invention contains an off-flavor component, it is preferable to blend a fragrance. For example, lemon, plum, banana, orange, grapefruit, apple, peach, yogurt, vanilla and the like are preferable. Of these, lemon and ume are preferred. The method of adding these fragrances is not particularly limited, for example, a method of post-adding powdered fragrances, a method of spraying fragrances dissolved in a solvent such as alcohol, or a method of kneading in a binder liquid can do. Among them, the method of incorporating into the binder liquid and kneading is preferable because the load on the granule is small, the number of steps is small, and the fast disintegrating granule is excellent in improving the flavor in the oral cavity.
(Extrusion granulation method)
Granulation refers to the operation of producing granules from the raw materials containing the above-mentioned off-flavor components, and more specifically, from a raw material such as powder, granule, lump, solution or molten liquid, the shape and size are almost uniform. This refers to the operation of making granules. Various granulation methods such as spray granulation, fluidized bed granulation, extrusion granulation method and the like can be mentioned. Extrusion granulation methods that do not require heating are suitable for the present invention.
本発明における押出造粒とは、押出造粒機を用いて顆粒を造る操作をいう。より詳しくは、粉状、粒状、塊状、溶液状あるいは溶融液状などの異味成分含有原料にバインダー液を均一に混合した後、目開き0.5mm〜3.0mm、好ましくは0.8〜2.0mmのスクリーンから押し出すことによって顆粒を造る操作である。 The extrusion granulation in the present invention refers to an operation for producing granules using an extrusion granulator. More specifically, after the binder liquid is uniformly mixed with raw materials containing off-flavor components such as powder, granule, lump, solution, or molten liquid, the aperture is 0.5 mm to 3.0 mm, preferably 0.8 to 2. It is an operation of making granules by extruding from a 0 mm screen.
使用できる押出造粒機の種類は特に限定されない。押出造粒機の例としては、株式会社畑鐵工所製押出造粒機HG−300V−IIなどのバケット式造粒機、株式会社ダルトン社製ドームグランDG−L1型などのスクリュー式押出造粒機などが挙げられる。 The kind of extrusion granulator which can be used is not particularly limited. Examples of extrusion granulators include bucket granulators such as the Extrusion Granulator HG-300V-II manufactured by Hata Plant, and screw-type extrusion such as Dome Gran DG-L1 manufactured by Dalton Co. Examples include granulators.
押出造粒を行う際に使用するバインダー液はエタノール水溶液であることが望ましい。水溶液のエタノール濃度は10%以上で99%未満、好ましくは70%未満、更に好ましくは30〜60%である。また、結合剤として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、メチルセルロース、カルボキシメチルセルロース、プルラン、デンプン、デキストリン、グアガムなどを配合してもよい。これらの結合剤はバインダー液中に配合して溶解または懸濁してもよいし、粉末などの原料中に配合してもよい。 The binder liquid used for extrusion granulation is preferably an ethanol aqueous solution. The ethanol concentration of the aqueous solution is 10% or more and less than 99%, preferably less than 70%, more preferably 30 to 60%. Further, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, carboxymethylcellulose, pullulan, starch, dextrin, guar gum and the like may be blended as a binder. These binders may be mixed and dissolved or suspended in the binder liquid, or may be mixed in raw materials such as powder.
得られた顆粒を篩に通すことにより、更に均質な粒径を持つ顆粒が得られる。押出造粒によって得られる顆粒状食品は、造粒工程では加熱を必要としない製造方法であるため、香り、風味の熱による損失が少ない。
(包装形態)
本発明で製造される顆粒剤は、慣用の方法により、適量ずつ包装して製品とする。包装容器としては、プラスチック容器やガラス瓶でも良いが、適量ずつ小袋に充填することが消費者の使用に便利である。
By passing the obtained granules through a sieve, granules having a more uniform particle size can be obtained. Since the granular food obtained by extrusion granulation is a production method that does not require heating in the granulation process, there is little loss due to heat of aroma and flavor.
(Package presentation)
The granule produced in the present invention is packaged in an appropriate amount by a conventional method to obtain a product. The packaging container may be a plastic container or a glass bottle, but it is convenient for consumers to fill the sachet in appropriate amounts.
したがって、包装形態としては、ガラスやプラスチックの瓶包装、アルミパウチ包装、分包などを用いることができる。中でも微粉が少なく粒子径が揃って取扱性に優れた本発明の顆粒の特徴が活きる分包包装を好適に用いることができる。分包の包装資材としては、アルミ箔、合成樹脂、ラミネート紙などを必要により組み合わせた包材を用いることができる。 Therefore, as a packaging form, glass or plastic bottle packaging, aluminum pouch packaging, sachet packaging, or the like can be used. Among them, a packaging package in which the characteristics of the granule of the present invention, which has few fine powders, has a uniform particle size and is excellent in handleability, can be suitably used. As a packaging material for packaging, a packaging material in which aluminum foil, synthetic resin, laminated paper, or the like is combined as necessary can be used.
以下に実施例に基づいて本発明の説明をするが、これらの実施例は本発明を限定するためのものではない。
<実施例1>
[試料の調製]
粉末経口素材として、カニ甲殻由来のグルコサミン塩酸塩、コンドロイチン成分としてのサメ軟骨粉末、酵素処理ルチン(豆科植物エンジュ由来のケルセチン配糖体)、デンプン、デキストリンを用い、表1に示す混合粉末約300gを調製した。
The present invention will be described below based on examples, but these examples are not intended to limit the present invention.
<Example 1>
[Sample preparation]
As a powdered oral material, glucosamine hydrochloride derived from crab shell, shark cartilage powder as chondroitin component, enzyme-treated rutin (quercetin glycoside derived from legume plant Enju), starch, dextrin, mixed powders shown in Table 1 300 g was prepared.
試料1は造粒操作を施さない粉体混合物とした。試料2として押出造粒法にて造粒を行い、口腔内難崩壊性顆粒剤を作成した。試料3として流動層造粒法にて造粒を行い、口腔内崩壊性顆粒剤を作成した。試料4として押出造粒法にて造粒を行い、口腔内崩壊性顆粒剤を作成した。 Sample 1 was a powder mixture not subjected to granulation operation. Sample 2 was granulated by an extrusion granulation method to prepare an orally hard-disintegrating granule. Sample 3 was granulated by a fluidized bed granulation method to prepare an orally disintegrating granule. Sample 4 was granulated by extrusion granulation to produce an orally disintegrating granule.
押出造粒法についてはバインダーとして60%エタノール水溶液を60g加えて練合を行なった後、押出造粒機(KAR-130形 筒井理化学器械(株)製)にて造粒した。スクリーンは目開き1.0mmのものを用いた。造粒物を乾燥機(MOV-112F 三洋電機(株)製)にて60℃にて30分間乾燥後、16号(目開き1000μm)の篩にて篩過して顆粒剤を得た。また、流動層造粒法については、流動層造粒機(FD-LAB-1 (株)パウレック製)にて、噴霧液として水を60g用いて造粒した。混合粉末を投入して3分間混合した後、噴霧液を1.0〜1.5ml/分の速度で噴霧しながら10〜20分間造粒した(排気温度:35〜40℃、吸気温度:50〜60℃)。同装置で15〜20分乾燥後、造粒物を取り出して16号(目開き1000μm)の篩にて篩過して顆粒剤を得た。
[試料の評価試験]
(ハンドリング性の評価)
上記の[試料の調製]において製造した粉体混合物及び顆粒剤を、それぞれ10gずつポリエチレン製袋(サイズ100mm×70mm)に入れ、再び取り出した後の粉体混合物または顆粒剤の回収量を測定し、欠減率を算出した。結果を表1に示した。
Regarding the extrusion granulation method, 60 g of 60% ethanol aqueous solution as a binder was added and kneaded, followed by granulation with an extrusion granulator (KAR-130 model, manufactured by Tsutsui Rika Kikai Co., Ltd.). A screen having an aperture of 1.0 mm was used. The granulated product was dried at 60 ° C. for 30 minutes with a dryer (MOV-112F manufactured by Sanyo Electric Co., Ltd.), and then sieved with a No. 16 (aperture 1000 μm) sieve to obtain granules. Moreover, about the fluidized-bed granulation method, it granulated using 60g of water as a spray liquid with the fluidized-bed granulator (FD-LAB-1 Co., Ltd. product). After the mixed powder was added and mixed for 3 minutes, the spray liquid was granulated for 10 to 20 minutes while spraying at a rate of 1.0 to 1.5 ml / min (exhaust temperature: 35 to 40 ° C., intake air temperature: 50). ~ 60 ° C). After drying with the same apparatus for 15 to 20 minutes, the granulated product was taken out and sieved with a No. 16 (aperture 1000 μm) sieve to obtain granules.
[Sample evaluation test]
(Handling evaluation)
10g each of the powder mixture and granule produced in the above [Preparation of sample] are put into a polyethylene bag (size 100mm x 70mm), and the recovered amount of the powder mixture or granule after taking out again is measured. The loss rate was calculated. The results are shown in Table 1.
欠減率の低い試料は摂取時に損失が少なく、ハンドリング性が高いと評価された。
(飲用時の飲み心地の評価)
上記の[試料の調製]において製造した顆粒剤を6名の被験者に水とともに経口摂取してもらい、口内感(喉通りのよさ)について評価してもらった。評価にあたっては、3点:口内感が非常に悪い、2点:口内感が悪い、1点:口内感がやや良い、0点:口内感が良い、として、6名の評価合計を集計し、平均が3点以下2点超を×、2点以下1点超を△、1点以下0点を○として、結果を表1に示した。
Samples with a low deficiency rate were evaluated as having low handling loss and high handling.
(Evaluation of drinking comfort)
Six subjects were allowed to orally ingest the granules produced in [Sample Preparation] together with water, and the mouth feel (goodness of the throat) was evaluated. In the evaluation, the total evaluation of 6 persons was totaled as 3 points: very bad mouth feeling, 2 points: bad mouth feeling, 1 point: slightly good mouth feeling, 0 point: good mouth feeling, The results are shown in Table 1, with an average of 3 points or less and over 2 points x, 2 points or less and over 1 point as △, and 1 or less and 0 points as ◯.
実施例1においては試料1、試料3の結果が示すように、粉体混合物あるいは流動層造粒法にて造粒した顆粒剤は、欠減率が高く、ハンドリング性に劣っていた。また、試料2の結果が示すように、押出造粒法にて造粒した口腔内難崩壊性顆粒剤では口内感に劣っていた。一方、試料4に示される押出造粒法にて造粒した口腔内崩壊性顆粒剤ではハンドリング性及び口内感の両方に優れていた。
<実施例2>
[試料の調製]
実施例1と同様の成分配合、及び製剤操作にて、試料1〜4を調製した。
[試料の評価試験]
(飲用時の風味の評価)
実施例2において製造した顆粒剤(試料1〜4)を6名の被験者に水とともに経口摂取してもらい、風味について評価してもらった。評価にあたっては、3点:風味が非常に悪い、2点:風味が悪い、1点:風味がやや良い、0点:風味が良い、として、6名の評価合計を集計し、平均が3点以下2点超を×、2点以下1点超を△、1点以下0点を○として、結果を表2に示した。
In Example 1, as shown by the results of Sample 1 and Sample 3, the granule granulated by the powder mixture or the fluidized bed granulation method had a high loss rate and poor handling properties. Moreover, as the result of the sample 2 shows, the oral disintegration granule granulated by the extrusion granulation method was inferior to the mouth feeling. On the other hand, the orally disintegrating granules granulated by the extrusion granulation method shown in Sample 4 were excellent in both handling properties and mouthfeel.
<Example 2>
[Sample preparation]
Samples 1 to 4 were prepared by the same component blending and formulation operation as in Example 1.
[Sample evaluation test]
(Evaluation of flavor when drinking)
The granules (samples 1 to 4) produced in Example 2 were orally ingested with water by six subjects, and the flavor was evaluated. In the evaluation, 3 points: very bad flavor, 2 points: bad flavor, 1 point: slightly good flavor, 0 points: good flavor The results are shown in Table 2, where x is more than 2 points, x is less than 2 points, 1 is more than 1 point, and 0 is less than 1 point.
表2の結果が示すように、粉体混合物である試料1は風味に劣っていた。一方、造粒を施した顆粒剤である試料2、試料3、及び試料4は、風味に優れていることが示された。
<実施例3>
[試料の調製]
粉末経口素材として、実施例1と同じグルコサミン塩酸塩、サメ軟骨粉末、酵素処理ルチン、デンプンを用い、表3に示す混合粉末を作成した。混合末300gにバインダーとして表4に示すように水あるいは10〜99%エタノール水溶液を60g加えて練合を行なった後、押出造粒機(KAR-130形 筒井理化学器械(株)製)にて造粒した。スクリーンは目開き1.0mmのものを用いた。造粒物を乾燥機(MOV-112F 三洋電機(株)製)にて60℃にて30分間乾燥後、16号(目開き1000μm)の篩にて篩過して顆粒剤を得た。
[試料の評価試験]
(製剤性の評価)
実施例3の顆粒剤の製剤適性について評価を行った。評価にあたっては、製造不可のものを×、製造困難のものを△、製造可能のものを○として、表4に示した。
(ハンドリング性の評価)
顆粒硬度の評価を行った。実施例3において製造した顆粒剤を、それぞれ10gずつ取り出し、80号(目開き177μm)の篩に乗せた。顆粒を乗せた篩に、篩振とう機(VSS-50形 筒井理化学器械(株)製)にて5分間振動を与えた後、篩を通過した微粉の量を測定した。
As the result of Table 2 shows, the sample 1 which is a powder mixture was inferior in flavor. On the other hand, it was shown that Sample 2, Sample 3, and Sample 4 which are granulated granules are excellent in flavor.
<Example 3>
[Sample preparation]
As powder oral materials, the same glucosamine hydrochloride, shark cartilage powder, enzyme-treated rutin, and starch as in Example 1 were used to prepare mixed powders shown in Table 3. As shown in Table 4, 60 g of water or 10-99% ethanol aqueous solution was added to 300 g of the mixed powder as a binder and kneaded, followed by an extrusion granulator (KAR-130 model, manufactured by Tsutsui Riken Kikai Co., Ltd.). Granulated. A screen having an aperture of 1.0 mm was used. The granulated product was dried at 60 ° C. for 30 minutes with a dryer (MOV-112F manufactured by Sanyo Electric Co., Ltd.), and then sieved with a No. 16 (aperture 1000 μm) sieve to obtain granules.
[Sample evaluation test]
(Evaluation of formulation)
The formulation suitability of the granule of Example 3 was evaluated. The evaluation was shown in Table 4 with x being unmanufacturable, Δ being difficult to manufacture, and ○ being manufacturable.
(Handling evaluation)
The granule hardness was evaluated. 10 g of each granule produced in Example 3 was taken out and placed on a No. 80 (mesh 177 μm) sieve. The sieve on which the granules were placed was subjected to vibration for 5 minutes using a sieve shaker (VSS-50 model, manufactured by Tsutsui Riken Kikai Co., Ltd.), and then the amount of fine powder that passed through the sieve was measured.
試験例3においては試料1の結果が示すように、バインダーとして水を用いると、顆粒を製造することができなかった(試料1)。エタノール水溶液濃度を10%の時には、製造できるものの、長時間連続の押出性にやや困難であった(試料2)。一方、試料7、試料8の結果が示すように、エタノール水溶液濃度を70%(試料7)とすると、ハンドリング性がやや悪化し、さらにエタノール水溶液濃度を99%(試料8)とすると、ハンドリング性が著しく悪化した。試料3〜6の結果が示すように、エタノール水溶液濃度を30〜60%とすることで、製剤適性かつハンドリング性に優れた顆粒を得ることができた。
<実施例4>
[試料の調製]
本発明の技術を用いて、顆粒剤を製造した。造粒工程の仕込み量を3000gとして表5に示す各成分について混合を行なった。バインダーとして60%エタノール水溶液600gにレモン香料6gを加えた溶液を調製し、混合末に加えて練合機(HU-N (株)畑鐵工所製)にて練合を行なった後、押出造粒機(HU-G (株)畑鐵工所製)にて造粒した。スクリーンは目開き1.0mmのものを用いた。造粒物を乾燥機(MOV-112F 三洋電機(株)製)にて60℃にて30分間乾燥後、16号(目開き1000μm)の篩で篩過した。さらに80号(目開き177μm)の篩で篩過を行い、篩を通過した微粉を取り除き、顆粒剤を得た。
[試料の評価試験]
実施例4において製造した顆粒剤を6名の被験者に水とともに経口摂取してもらい、口内感(喉通りのよさ)と風味について評価してもらった。口内感の評価にあたっては、3点:口内感が非常に悪い、2点:口内感が悪い、1点:口内感がやや良い、0点:口内感が良い、として、6名の評価合計を集計し、平均が3点以下2点超を×、2点以下1点超を△、1点以下0点を○として、結果を表5に示した。さらに風味の評価にあたっては、3点:風味が非常に悪い、2点:風味が悪い、1点:風味がやや良い、0点:風味が良い、として、6名の評価合計を集計し、平均が3点以下2点超を×、2点以下1点超を△、1点以下0点を○として、結果を表5に示した。
In Test Example 3, as shown by the results of Sample 1, when water was used as the binder, granules could not be produced (Sample 1). Although it was possible to produce when the ethanol aqueous solution concentration was 10%, it was somewhat difficult for long-term continuous extrudability (Sample 2). On the other hand, as shown in the results of Samples 7 and 8, when the ethanol aqueous solution concentration is 70% (Sample 7), the handling property is slightly deteriorated, and when the ethanol aqueous solution concentration is 99% (Sample 8), the handling property is reduced. Was significantly worse. As the results of Samples 3 to 6 show, granules having excellent formulation suitability and handling properties can be obtained by adjusting the ethanol aqueous solution concentration to 30 to 60%.
<Example 4>
[Sample preparation]
Granules were produced using the technique of the present invention. Each component shown in Table 5 was mixed with a charge amount in the granulation step of 3000 g. A solution in which 6 g of lemon flavor was added to 600 g of a 60% ethanol aqueous solution as a binder was prepared, added to the mixed powder, and kneaded with a kneader (HU-N, Hata Seiko Co., Ltd.), then extruded. Granulation was performed using a granulator (HU-G manufactured by Hata Works). A screen having an aperture of 1.0 mm was used. The granulated material was dried at 60 ° C. for 30 minutes with a dryer (MOV-112F manufactured by Sanyo Electric Co., Ltd.), and then sieved with a No. 16 (aperture 1000 μm) sieve. Further, sieving was performed with a sieve of No. 80 (aperture 177 μm) to remove fine powders that passed through the sieve to obtain granules.
[Sample evaluation test]
Six subjects were allowed to ingest the granules prepared in Example 4 together with water, and the mouth feel (goodness of the throat) and flavor were evaluated. In the evaluation of the mouth sensation, the total score of 6 people was as follows: 3 points: the mouth sensation is very bad, 2 points: the mouth sensation is bad, 1 point: the mouth feeling is slightly good, 0 points: the mouth feeling is good The results are shown in Table 5, where the average is 3 points or less and 2 points or more, x is 2 points or less and 1 point is △, and 1 point or less is 0. Furthermore, in the evaluation of flavor, the total of the evaluations of 6 persons was totaled as 3 points: very bad flavor, 2 points: bad flavor, 1 point: slightly good flavor, 0 point: good flavor, average The results are shown in Table 5, where x is 3 or less, 2 is more, x is 2 or less, 1 is more, and 0 is 1 or less.
表5から明らかなように、実施例4で得られた顆粒剤は口内感、風味ともに良好であることが示された。 As is clear from Table 5, it was shown that the granules obtained in Example 4 were good in mouth feel and flavor.
本発明により製造される、異味成分を有効成分として含有する経口摂取のための顆粒剤は、飲用時の飲み心地と風味に優れ、かつハンドリング性に優れているため、食品、医薬品、特に健康食品として広く利用できる。 The granule for oral consumption containing an off-flavor ingredient as an active ingredient produced according to the present invention is excellent in drinking comfort and flavor at the time of drinking and has excellent handling properties. As widely available.
Claims (15)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007257980A JP5270893B2 (en) | 2007-10-01 | 2007-10-01 | Process for producing rapidly disintegrating granules containing off-flavor ingredients |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007257980A JP5270893B2 (en) | 2007-10-01 | 2007-10-01 | Process for producing rapidly disintegrating granules containing off-flavor ingredients |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2009084234A true JP2009084234A (en) | 2009-04-23 |
JP5270893B2 JP5270893B2 (en) | 2013-08-21 |
Family
ID=40658116
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2007257980A Active JP5270893B2 (en) | 2007-10-01 | 2007-10-01 | Process for producing rapidly disintegrating granules containing off-flavor ingredients |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP5270893B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5270791B1 (en) * | 2012-12-12 | 2013-08-21 | キューサイ株式会社 | Granulation method of N-acetylglucosamine |
JP2016065005A (en) * | 2014-09-24 | 2016-04-28 | 株式会社東洋新薬 | Chondroitin preparation |
Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06100602A (en) * | 1992-09-18 | 1994-04-12 | Asahi Chem Ind Co Ltd | Solid oral preparation and production thereof |
JPH06321790A (en) * | 1993-05-12 | 1994-11-22 | Hoyu Co Ltd | Fast-disintegrating galenical preparation |
JPH09208458A (en) * | 1996-02-02 | 1997-08-12 | Ss Pharmaceut Co Ltd | Offensive taste-masked preparation |
WO2001072285A1 (en) * | 2000-03-27 | 2001-10-04 | Kyowa Hakko Kogyo Co., Ltd. | Easy-to-take granule |
WO2002055074A1 (en) * | 2001-01-05 | 2002-07-18 | Kyowa Hakko Kogyo Co., Ltd. | Preventives or remedies for arthritis |
JP2004059522A (en) * | 2002-07-30 | 2004-02-26 | Fancl Corp | Long-acting rutin preparation |
JP2004357584A (en) * | 2003-06-04 | 2004-12-24 | Minato Pharmaceutical Co Ltd | Composition with masked unpleasant odor |
JP2005080604A (en) * | 2003-09-10 | 2005-03-31 | Yaizu Suisankagaku Industry Co Ltd | Milk beverage and osteoarthritis ameliorating agent |
JP2005281324A (en) * | 2005-06-23 | 2005-10-13 | Rohto Pharmaceut Co Ltd | Amino sugar-containing preparation |
JP2006193428A (en) * | 2005-01-11 | 2006-07-27 | Nippon Menaade Keshohin Kk | Prophylactic or ameliorative agent for indefinite complaint caused by iron deficiency anemia |
JP2007061058A (en) * | 2005-09-02 | 2007-03-15 | Hideo Yamamoto | Immunity reinforcement food containing sugar chain nutrient and method for producing the same |
JP2007099653A (en) * | 2005-10-03 | 2007-04-19 | Nippon Menaade Keshohin Kk | Arthrodynia ameliorator |
-
2007
- 2007-10-01 JP JP2007257980A patent/JP5270893B2/en active Active
Patent Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06100602A (en) * | 1992-09-18 | 1994-04-12 | Asahi Chem Ind Co Ltd | Solid oral preparation and production thereof |
JPH06321790A (en) * | 1993-05-12 | 1994-11-22 | Hoyu Co Ltd | Fast-disintegrating galenical preparation |
JPH09208458A (en) * | 1996-02-02 | 1997-08-12 | Ss Pharmaceut Co Ltd | Offensive taste-masked preparation |
WO2001072285A1 (en) * | 2000-03-27 | 2001-10-04 | Kyowa Hakko Kogyo Co., Ltd. | Easy-to-take granule |
WO2002055074A1 (en) * | 2001-01-05 | 2002-07-18 | Kyowa Hakko Kogyo Co., Ltd. | Preventives or remedies for arthritis |
JP2004059522A (en) * | 2002-07-30 | 2004-02-26 | Fancl Corp | Long-acting rutin preparation |
JP2004357584A (en) * | 2003-06-04 | 2004-12-24 | Minato Pharmaceutical Co Ltd | Composition with masked unpleasant odor |
JP2005080604A (en) * | 2003-09-10 | 2005-03-31 | Yaizu Suisankagaku Industry Co Ltd | Milk beverage and osteoarthritis ameliorating agent |
JP2006193428A (en) * | 2005-01-11 | 2006-07-27 | Nippon Menaade Keshohin Kk | Prophylactic or ameliorative agent for indefinite complaint caused by iron deficiency anemia |
JP2005281324A (en) * | 2005-06-23 | 2005-10-13 | Rohto Pharmaceut Co Ltd | Amino sugar-containing preparation |
JP2007061058A (en) * | 2005-09-02 | 2007-03-15 | Hideo Yamamoto | Immunity reinforcement food containing sugar chain nutrient and method for producing the same |
JP2007099653A (en) * | 2005-10-03 | 2007-04-19 | Nippon Menaade Keshohin Kk | Arthrodynia ameliorator |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5270791B1 (en) * | 2012-12-12 | 2013-08-21 | キューサイ株式会社 | Granulation method of N-acetylglucosamine |
JP2016065005A (en) * | 2014-09-24 | 2016-04-28 | 株式会社東洋新薬 | Chondroitin preparation |
Also Published As
Publication number | Publication date |
---|---|
JP5270893B2 (en) | 2013-08-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AU759388B2 (en) | Pharmaceutical compositions containing lipase inhibitors and chitosan | |
JP4652486B2 (en) | Formulation for oral administration containing chondroitin sulfate-containing cartilage aqueous solvent extract and quercetin glycoside | |
WO2007043656A1 (en) | Functional masticatory material, method of producing the same and method of using the same | |
JP4059908B2 (en) | Functional chews and method for producing the same | |
JPH0213350A (en) | Sugarless pectin delivery system | |
JP4215377B2 (en) | Chitosan-containing composition | |
JP2006335648A (en) | Method for producing granular oral composition with oligosaccharide solution | |
CN103976359B (en) | Food nutrient fortifying composition and application, health food and preparation method thereof | |
CN106074463A (en) | Cannabidiol application in preparation treatment gouty arthritis medicine | |
JP7194375B2 (en) | Coated powdered food and its manufacturing method | |
JP5270893B2 (en) | Process for producing rapidly disintegrating granules containing off-flavor ingredients | |
JP5327682B2 (en) | Pharmaceutical composition used as laxative | |
WO2015137387A1 (en) | Muscle enhancing drug | |
JP2007246541A (en) | Functional masticatory material and method for producing the same | |
JP3199097U (en) | Tablets containing black vinegar glucosamine mixture | |
JP6923065B1 (en) | Oral solid composition | |
JP2003146887A (en) | Formulation and food and drink having nk cell- activating effect | |
JP2987581B1 (en) | healthy food | |
JP5587543B2 (en) | Solid formulation for oral administration containing glucosamine | |
KR20200107809A (en) | Vitamin complex formula coated with xylitol and or Enzymatically Modified Stevia | |
JP3231276B2 (en) | Chitosan composition and method for producing the same | |
CN111936168A (en) | Easily administrable granule and method for producing the same | |
JP2021003024A (en) | Sustained release covered food powder aggregate, and method for producing the same | |
KR102633367B1 (en) | Granule composition with agent for removing unpleasant taste and smell of collagen and method for producing the same | |
KR101458670B1 (en) | Pharmaceutical composition comprising branched chain amino acids as active ingredients and the preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A712 Effective date: 20090422 |
|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100723 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20120913 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120926 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20121121 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20121213 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20130308 |
|
A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20130318 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20130412 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20130510 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5270893 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |