JP2000072670A - Microcapsule, tablet, and compounding agent for food and medicine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a microcapsule having high capsule strength, excellent in storage stability of unsaturated fatty acids and unsaturated hydrocarbons, capable of stably compounding in tablets, as the like, and suitable for use as a compounding agent for foods, or the like and a compounding agent for medicines or the like. SOLUTION: This microcapsule comprises a core substance composed of one or more kinds of unsaturated aliphatic compounds selected from unsaturated fatty acids and unsaturated hydrocarbons and a gelling and solidifying substance capable of gelling and solidifying the unsaturated aliphatic compound at a normal temperature, and the wall film consists mainly of a gellable polymer compound.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a microcapsule containing at least one or more unsaturated fatty acids and unsaturated hydrocarbons, and its use. More specifically, the present invention relates to a microcapsule having a high capsule strength and a high content of unsaturated microcapsules. The present invention relates to microcapsules which are excellent in storage stability of saturated fatty acids and unsaturated hydrocarbons, can be stably compounded in tablets and the like, and are suitable for use as food compounding agents and pharmaceutical compounding agents, and the use thereof. .

[0002]

BACKGROUND OF THE INVENTION Unsaturated fatty acids or unsaturated hydrocarbons reduce cholesterol,
It has various functions such as active singlet oxygen elimination, thrombosis prevention, myocardial infarction prevention and angina prevention, and is blended as a physiologically active substance in foods, health foods, pharmaceuticals and the like.

[0003] In this case, conventionally, the unsaturated fatty acid or unsaturated hydrocarbon is blended as it is or as an oil suspension,
It is performed by processing into microcapsules or powder and mixing. Among them, the method of processing into microcapsules or powder and blending is more stable than the method of blending as it is or the method of blending as an oil suspension. This is advantageous in that it can be performed.

[0004] The above-mentioned unsaturated fatty acid or unsaturated hydrocarbon is processed by a method such as encapsulation with gelatin-gum arabic, emulsification with an emulsifier, excipient, etc., and spray-drying to powder. I was

However, microcapsules containing a physiologically active substance, which is an unsaturated fatty acid or unsaturated hydrocarbon, as a core substance usually have a low strength because the core substance is in a liquid state, and the microcapsules have excellent stability. Capsules could not be obtained, so even if these microcapsules were blended into tablets, etc., the microcapsules were broken by the pressure during tableting, and the storage stability of unsaturated fatty acids or unsaturated hydrocarbons included as the core substance was reduced. There was a problem of getting worse.

The present invention has been made in view of the above circumstances,
It contains at least one or more unsaturated fatty acids and unsaturated hydrocarbons, has a high capsule strength, has excellent storage stability of the unsaturated fatty acids and unsaturated hydrocarbons, and can be stably incorporated into tablets and the like. A microcapsule suitable for use as a food compound or a pharmaceutical compound, and a tablet containing the microcapsule, which can sufficiently exhibit the functionality of the unsaturated fatty acid and unsaturated hydrocarbon, and the microcapsule. It is another object of the present invention to provide a compounding agent for foods and pharmaceuticals that can sufficiently exhibit the functionality of the unsaturated fatty acids and unsaturated hydrocarbons.

[0007]

Means for Solving the Problems and Embodiments of the Invention As a result of intensive studies to achieve the above object, the present inventor has found that
When the unsaturated fatty acid or unsaturated hydrocarbon is blended as a core substance, a substance which gels or solidifies the unsaturated fatty acid or unsaturated hydrocarbon at room temperature even when it is made liquid by means such as dispersing in edible fat or oil. When the microcapsules are used as the core material, the core material is usually heated during the preparation of the microcapsules, so that the core material is in a liquid state, so that the encapsulation does not become difficult. Since the gelation or solidification can improve the capsule strength,
In particular, it was found that when prepared as having a multi-core structure, the capsule strength was further improved.Moreover, since the obtained microcapsules had sufficient strength, the capsules were broken even when compressed. Stable unsaturated fatty acids and unsaturated hydrocarbons that have excellent physiological effects on lowering cholesterol, preventing thrombosis, preventing myocardial infarction, preventing angina, eliminating active singlet oxygen, etc. Since it can be incorporated into tablets, it has been found that the convenience is further improved and that it can be suitably used for various uses such as food additives and pharmaceutical agents, and the present invention has been accomplished.

That is, the present invention provides (1) one or more unsaturated aliphatic compounds whose core substance is selected from unsaturated fatty acids and unsaturated hydrocarbons, and gelation of the unsaturated aliphatic compounds at room temperature. A microcapsule containing a gel / solidified substance to be solidified or solidified, wherein the wall film is mainly composed of a gelling polymer compound, and a tablet comprising the microcapsule according to (2) or (1). , (3) a food additive comprising the microcapsules according to (1), and (4) (1)
A pharmaceutical composition comprising the microcapsules described above.

Hereinafter, the present invention will be described in more detail.

[0010] The microcapsule of the present invention comprises at least one unsaturated aliphatic compound selected from unsaturated fatty acids and unsaturated hydrocarbons as a core substance, and a gel for gelling or solidifying the unsaturated aliphatic compound at room temperature. -It is composed of an oil phase component containing a solidified substance and an aqueous phase component serving as a wall film mainly composed of a gelling polymer compound.

The oil phase component serving as the core substance in the microcapsule of the present invention includes unsaturated fatty acids, unsaturated hydrocarbons and gel / solidified substances which gel or solidify these at room temperature, more preferably edible oils and fats and antioxidants. Agents and the like are used.

Here, as the unsaturated fatty acids and unsaturated hydrocarbons, those used as physiologically active substances in various fields such as foods and pharmaceuticals can be used. Specifically, as unsaturated fatty acids, For example, aliphatic carbon numbers of 16 to 24, especially 18 to 22 monoacids and diacids can be mentioned, on the other hand, as unsaturated hydrocarbons,
Examples thereof include polyolefins having 18 to 55 carbon atoms, particularly 20 to 40 carbon atoms. More specifically, examples of unsaturated fatty acids include eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, linolenic acid, arachidonic acid, and eicosa. Examples of unsaturated hydrocarbons such as tetraenoic acid and docosapentaenoic acid include lycopene, squalene, oleastane (present in olive oil), and zanene (present in liver oil of basking shark). Or two or more of them can be used in an appropriate combination. In the case of the present invention, among them, eicosapentaenoic acid, docosahexaenoic acid, linoleic acid, linolenic acid, lycopene and the like can be more preferably used.

The amount of the unsaturated aliphatic compound is not particularly limited, but is an effective amount capable of exhibiting the function of each compound, and is usually 1 to 1 with respect to the total amount of microcapsules (dry weight, hereinafter the same). It is suitable that it is 40% (% by weight, the same applies hereinafter), preferably 3 to 35%, more preferably 5 to 30%. If the amount is too small, the effect as a physiologically active substance may not be obtained, and if it is too large, it may be difficult to obtain sufficient capsule strength.

The above unsaturated aliphatic compound is kept at room temperature (20-3
As a gel / solidification substance to be gelled or solidified at 5 ° C.), for example, a higher fatty acid ester of ascorbic acid can be suitably used. Specifically, ascorbic acid and C12 to C20, particularly C14 to C18, are used. And more specific examples thereof include fatty acid laurate, ascorbic acid laurate, ascorbic acid myristate, ascorbic acid palmitate, ascorbic acid stearate and the like. These may be used alone or in combination of two or more. Can be used in appropriate combination. In the case of the present invention,
Among these, ascorbic acid palmitate, ascorbic acid stearate and the like can be more preferably used.

The amount of the gelling / solidifying substance is such that the unsaturated aliphatic compound can be gelled or solidified at normal temperature, and is usually 1 to 1 with respect to the total amount of the microcapsules.
10%, preferably 2 to 7% is suitable. If the compounding amount of the gel / solidifying substance is too large, the unsaturated aliphatic compound may be difficult to encapsulate due to the thickening of the unsaturated aliphatic compound at the time of preparing microcapsules, and if the amount is too small, the unsaturated aliphatic compound may be prepared after preparing the microcapsules. Does not gel or solidify even at room temperature, and storage stability may be poor. For the same reason, the compounding ratio with respect to the unsaturated aliphatic compound is as follows: unsaturated aliphatic compound: gel / solidified substance (weight ratio) = 10: 1 to 1: 5, particularly 5: 1 to 1: 3. This is preferable.

The unsaturated aliphatic compound and the gel / solidifying agent are usually used in combination with edible oils and fats, and vegetable oils, animal oils, synthetic oils and the like can be used as edible oils and fats. Specifically, examples of the vegetable oil include peanut oil, soybean oil, cottonseed oil, corn oil and the like.
Examples of animal oils include beef tallow, lard, squid oil, and whale oil. Examples of the synthetic oil include medium-chain glycerides. These edible oils and fats may be used alone or in an appropriate combination of two or more. In this case, the mixing ratio of the unsaturated aliphatic compound and the gel / solidifying agent is, by weight, an unsaturated aliphatic compound and a gel / solidifying agent: edible fat = 1: 1 to 1:40, particularly 2: 3.
It is desirably in the range of １ ： 1: 30. If the edible oils and fats exceed the above range, the capsule strength may decrease, while the unsaturated aliphatic compound and the gel / solidifying agent increase in viscosity, the viscosity of the oil phase increases, and the handleability may deteriorate. is there.

It is more preferable that the oil phase contains an antioxidant. Examples of the antioxidant include ascorbic acid, alkali metal salts of ascorbic acid, tocopherols such as tocopherol and tocotrile; Esters of gallic acid, erythorbic acid, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and the like.
More than one species can be used in appropriate combination. In this case, the antioxidant can be used for both the aqueous phase and the oil phase. In particular, it is preferable to use ascorbic acid for the aqueous phase and tocopherols for the oil phase.

The compounding amount of the above-mentioned antioxidant is an antioxidant effective amount, and is usually 0.1 to 10% based on the total amount of the microcapsules.

On the other hand, the aqueous phase component serving as a wall film in the microcapsule of the present invention is mainly composed of a gelling polymer compound, and usually, saccharides, an antioxidant, a stabilizer and the like are used in a usual amount as appropriate. Is done.

Examples of the gelling polymer compound include gelatin, agar, carrageenan, gellan gum, methylcellulose, curdlan and the like. These may be used alone or in combination of two or more. In the case of the present invention, gelatin is particularly preferable among these, more preferably gelatin having a jelly strength of 100 bloom (#) or more, and still more preferably 150 to 100 bloom (#).
380 bloom (#) gelatin. Here, if the jelly strength of gelatin is too low, the capsule strength becomes low. For example, the capsule may be broken by the pressure at the time of compounding the tablet, and the unsaturated aliphatic compound may deteriorate. In addition, any of A type and B type may be used as such gelatin. In addition, gelatin having the above jelly strength,
Two or more kinds of gelatins may be mixed, and one or more kinds of gelatin constituting the mixture may be out of the above range of the jelly strength as long as the jelly strength of the mixture falls within the above range. Is also good. The jelly strength of gelatin was measured according to JIS K6503.

The amount of the gelling polymer compound to be blended is usually 10 to 60%, preferably 20 to 55%, based on the total amount of the microcapsules. If the blending amount of the gelling polymer compound is too small, sufficient capsule strength may not be obtained.If the blending amount is too large, the blending amounts of the unsaturated aliphatic compound and the gel / solidifying substance are relatively reduced, and In some cases, the function as an active substance cannot be exhibited.

As the antioxidant, those similar to those used in the above oil phase component can be used, but a water soluble one is particularly preferable. Further, as the stabilizer, for example, citric acid, phosphoric acid, phytic acid and their alkali metal salts or alkaline earth metal salts are used, and these may be used alone or in an appropriate combination of two or more. it can. The compounding amount is an effective amount, and usually 0.01 to 5% is preferable to the total amount of the microcapsules.

As saccharides, monosaccharides, disaccharides and polysaccharides can be used. Examples of monosaccharides include arabinose, xylose, galactose, glucose, mannose, inositol, mannitol, gluconic acid and the like. Examples of the disaccharide include maltose, agarabiose, isomaltose, saccharose, sohose, lactose, and stachyose, and examples of the polysaccharide include agarose, amylose, glucomannan, and dextran. In addition, these sugars can be used individually by 1 type or in combination of 2 or more types as appropriate. The compounding amount is usually preferably 1 to 20% based on the total amount of the microcapsules.

The microcapsules of the present invention are composed of the above-mentioned components, and the average particle size of the microcapsule particles is preferably in the range of 50 to 3,000 μm, more preferably 100 to 2,000 μm. . If the average particle diameter is too small, the surface area of the capsule particles increases, the chance of contact with oxygen increases, and the stability may deteriorate. If the average particle diameter is too large, sufficient capsule strength may not be obtained. Here, the structure of the microcapsule of the present invention is not particularly limited, and may be, for example, a single-core type or a multi-core type. In the case of microcapsule particles having a multi-core structure, the average particle diameter of the core material containing the unsaturated aliphatic compound and the gel / solidified material is preferably 0.01 to 20 μm, more preferably Is in the range of 0.05 to 10 μm. If the average particle size of the core material is outside the above range, the capsule strength may be insufficient. For the same reason, the ratio of the average particle size of the core material to the average particle size of the microcapsule particles is preferably such that the average particle size of the microcapsule particles is 50 to 300,000 times the average particle size of the core material. , More preferably 100 to 60,000 times.

In the microcapsule of the present invention, the moisture content of the wall film is 1 to the dry weight of the whole microcapsule.
It is desirable to set it to 0% or less. If the water content is too high, the strength of the wall film of the microcapsule becomes low. For example, when compounded into a tablet, the capsule may be broken by pressure and the unsaturated aliphatic compound may be deteriorated. If the water content is too low, it may take time to dry when producing microcapsules. Furthermore, it is more desirable to suppress the water content to 7% or less for the purpose of suppressing the propagation of various bacteria. Here, the water content in the present invention can be determined by a general test method described in the official specification of food additives, a drying loss test method (temperature: 1).
05 ° C., time: 1 hour). The water content mainly indicates the amount of free water present in the wall film of the microcapsule.

The method for producing a microcapsule of the present invention comprises:
Although not particularly limited, for example, it can be efficiently produced by the following method.

That is, the components constituting the wall film are dissolved in water to prepare an aqueous phase, and the unsaturated aliphatic compound and the gel / solidified substance serving as a core substance are appropriately suspended in an edible oil or fat. The oil phase thus obtained is emulsified to form an O / W emulsion having the oil phase as a dispersoid, and then the aqueous phase of the O / W emulsion is solidified to form the oil phase as a core substance. Although a microcapsule film of a gelling polymer compound may be formed, it is more preferable to form a W / O emulsion with an aqueous phase of 50 to 80% of the whole aqueous phase and an oil phase serving as a core substance. After that, it is desirable to add the remaining aqueous phase and perform phase inversion emulsification to form an O / W emulsion. In addition, as an emulsifier, an azihomomixer, a kneader, a milder and the like are used, and an azihomomixer is particularly preferable. The temperature condition is not particularly limited, but considering that the gel / solidified substance gels or solidifies at room temperature, the gel / solidified substance does not gel or solidify, and the gelling polymer It is desirable to emulsify in a temperature range where the compound does not gel.

Next, as a method of forming a microcapsule film (wall film) by the aqueous phase of the O / W type emulsion,
Although a known granulation method can be employed, in the case of the present invention, a submerged curing method, a spray cooling method or a powder bed method is particularly preferable. Here, the in-liquid curing method is a method in which particles of an O / W emulsion are cured in a dispersion medium such as oils and fats, and then the dispersion medium is separated and removed to obtain water-containing microcapsule particles. Specifically, the obtained O / W type emulsion is dispersed in edible oil / fat of 200 to 1000% by weight in a temperature range where the gelling polymer compound does not gel, and the water-containing particles have an average of 100 to 3000 μm. The dispersing force is controlled so that the particle diameter is obtained. Thereafter, the temperature of the edible oil and fat is set to a temperature region where the gelling polymer compound gels, and the aqueous phase of the hydrated particles is solidified in the gelation region of the compound, and then the edible oil and fat adhered to the hydrated particles. Is completely removed to produce hydrated microcapsule particles.

The spray cooling method is a method of spraying an O / W emulsion, solidifying an aqueous phase, and collecting the solid to obtain water-containing microcapsule particles. Specifically, the O / W emulsion in a temperature state that does not gel is placed in a tower set at a temperature atmosphere in the gelling region of the O / W emulsion by using a rotating disk type nozzle or a two-fluid pressurizing nozzle. This is a method in which water-containing particles are sprayed so as to have an average particle diameter of 100 to 3000 μm, and the aqueous phase is solidified and then collected.

The powder bed method is a method in which an O / W type emulsion is sprayed on a powder bed, an aqueous phase is solidified, and water-containing particles are collected from the powder bed to obtain water-containing microcapsule particles. is there. Specifically, the O / W type emulsion in a temperature state that does not gelate is made into a powder bed such as starch by using a rotating disk type nozzle or a two-fluid pressurizing nozzle so that the hydrated particles have an average particle diameter of 100 to 3000 μm. It is a method of collecting water-containing particles from a powder bed after spraying so as to solidify an aqueous phase. Excess powder adhering to the water-containing particles is usually removed after drying.

Further, the hydrated microcapsule particles are
For example, drying is carried out by using static drying under reduced pressure, ventilation drying, fluidized bed drying, etc., and as described above, the water content in the microcapsules is preferably reduced to 10% or less. The drying method is not particularly limited, but it is preferable to dry at a temperature lower than the gelation temperature of the gelling polymer compound in order to prevent aggregation of the microcapsules. In addition, the microcapsule particles obtained by such a method have a multi-core structure in which the core substance composed of the oil phase is dispersed in a wall film mainly composed of the gelling polymer compound, or from the oil phase. Having a single core structure in which a core material is coated with a wall film mainly composed of the gelling polymer compound.

The strength of the microcapsule of the present invention is not particularly limited. However, in consideration of the object of the present invention, the strength of the microcapsule is determined at room temperature (20 to 25 ° C.) according to the microcapsule strength evaluation method described later. When measuring and calculating the compressive strength, 0.5 to ² kgf / mm ² , especially 0.6
It is desirably about 1 kgf / mm ² .

The microcapsules of the present invention obtained in this way can be used as they are, but since they have high strength, they can be formed into tablets. When the microcapsules of the present invention are tableted, for example, a tableting pressure of 2 with excipients such as lactose, magnesium stearate, corn starch, and sugar esters are used.
00 to 2000 kgf / cm ² , especially 300 to 1500
It is preferable to perform tableting at kgf / cm ² . in this case,
The content of the microcapsules in the tablet of the present invention is 0.5
It is preferably from 20 to 20%, particularly preferably from 1 to 15%.

The microcapsules of the present invention are used for applications similar to those in which unsaturated fatty acids and unsaturated hydrocarbons have conventionally been used. In particular, the microcapsules of the present invention are used for health foods, oil and fat foods, milk It is suitable for various uses, such as products, confectionery, noodles, seasonings, food ingredients such as feed, and pharmaceutical ingredients such as tablets, capsules, and granules.

[0035]

Industrial Applicability The microcapsules of the present invention have high capsule strength and therefore have excellent storage stability of unsaturated fatty acids and unsaturated hydrocarbons included as a core substance, and do not break even when incorporated into tablets. Therefore, the microcapsules of the present invention can be stably incorporated into tablets and the like.

The unsaturated fatty acids and unsaturated hydrocarbons contained in the microcapsules are used to reduce cholesterol, prevent thrombosis, prevent myocardial infarction, prevent angina, and eliminate active singlet oxygen. And having these functions, utilizing these functions, tablets containing the microcapsules of the present invention, for food comprising the microcapsules of the present invention,
Pharmaceutical compounding agents are suitably used for various uses such as foods, health foods, and pharmaceuticals.

[0037]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.

First, a method for preparing microcapsules, a method for forming tablets of microcapsules, a method for evaluating stability and strength, and the like will be described below. (1) Preparation method of microcapsules (a) Preparation method 1 (phase inversion emulsification method) In a dissolution tank equipped with a stirrer, unsaturated fatty acids or unsaturated hydrocarbons, edible oils and fats, antioxidants and gel / solidifying agents Is added at a predetermined ratio, and heated to 120 ° C. to dissolve,
The oil phase was prepared by cooling to 70 ° C. Separately, a predetermined amount of a gelling polymer compound (gelatin), a saccharide and an antioxidant were added to water, heated to 70 ° C. and dissolved to prepare an aqueous phase.

Next, the oil phase in the dissolution tank was maintained at 70 ° C.
An aqueous phase was added to the oil phase at a ratio of 70% by weight,
Stir well to form a W / O emulsion. Thereafter, the remaining aqueous phase was further added to form an O / W emulsion. After encapsulating the O / W emulsion by a usual in-liquid curing method or a spray cooling method, it is subjected to a drying treatment to form a multi-core structure containing unsaturated fatty acids or unsaturated hydrocarbons. Microcapsules were obtained. (B) Preparation method 2 (mechanical emulsification method) Unsaturated fatty acids or unsaturated hydrocarbons, edible oils and fats, antioxidants and gel / solidifying agents are added at a predetermined ratio to a dissolving tank equipped with a stirrer, and then heated at 120 ° C. After heating and melting until
The oil phase was prepared by cooling to 0 ° C. Separately, a predetermined amount of a gelling polymer compound (gelatin), a saccharide and an antioxidant were added to water, heated to 70 ° C. and dissolved to prepare an aqueous phase.

Next, at 70 ° C., the aqueous phase was added to the oil phase in the dissolving tank while stirring, to prepare an O / W emulsion. After encapsulating the O / W emulsion by a usual in-liquid curing method or a spray cooling method, it is subjected to a drying treatment to form a multi-core structure containing unsaturated fatty acids or unsaturated hydrocarbons. Microcapsules were obtained.

In the case of the in-liquid curing method in Preparation methods 1 and 2, corn oil was used as a dispersion medium, and the capsules were separated by filtration and washed with petroleum ether. (2) Evaluation of Microcapsule Strength The strength of the microcapsules was measured at room temperature (20 to 20) using a Shimadzu Micro Compression Tester (MCTM-500) manufactured by Shimadzu Corporation.
(25 ° C.), the load at the time of 10% displacement of the particle diameter of one microcapsule was measured. The obtained load value is calculated according to the following equation of Hiramatsu et al., “Journal of the Mining Society of Japan, 81.10.24 (1964)”
Thus, the compressive strength was calculated, and the strength of the microcapsules was evaluated.

St = 2.8P / πd ² (where St is the compressive strength (kgf / mm ² or N / m
m ² ), P is load (kg or N), d is particle diameter (mm)
Is shown. (3) Tablet Capturing Method and Evaluation of Microcapsules during Molding Lactose 445 mg, magnesium stearate 5 mg and microcapsules 50 mg were blended, and the tableting pressure was 1000 k.
Tablets were molded at g / cm ² . The determination of whether the microcapsules have been broken is performed by visually observing whether or not unsaturated fatty acids or unsaturated hydrocarbons have exuded after tablet formation, and the microcapsules at the time of tablet formation according to the following evaluation criteria. The condition was evaluated. ：: No exudation at all (no capsule destruction) Δ: Some exudation is observed (capsule destruction is slightly) ×: Exudation (capsule destruction) (4) Microcapsules in tablets Stability Evaluation Twenty tablets formed in the above (3) were placed in a 1-liter sample bottle and stored for 2 months in a thermostat at 40 ° C., and then unsaturated fatty acids or unsaturated fatty acids remaining in the microcapsules in the tablets were obtained. The saturated hydrocarbon was extracted with a solvent (such as cyclohexane), and the concentration was measured by high-performance liquid chromatography using a conventional method. The residual ratio of unsaturated fatty acid or unsaturated hydrocarbon in the tablet was calculated from the obtained concentration value, and the stability of the microcapsule in the tablet was evaluated.

Example 1 As shown in Table 1, as an aqueous phase gelling polymer compound, gelatin having a jelly strength of 100 # [manufactured by Nitta Gelatin Co., Ltd.], saccharose as a saccharide, and unsaturated aliphatic Lycopene as a compound, corn oil as an edible oil and fat, and tocopherol (To
c) Ascorbic acid stearate (As-S) as a gel-solidifying substance that gels unsaturated aliphatic compounds at room temperature.
Using t), an aqueous phase and an oil phase were prepared, and microcapsules were formed by an in-liquid curing method according to the above Preparation Method 1 (phase inversion emulsification method). Furthermore, drying under reduced pressure was performed at 20 ° C. and −600 mmHg, and the water content was dried to 5% by weight of the microcapsules, thereby producing microcapsules having a multi-core structure. Table 1 shows the manufacturing conditions and evaluation results of the microcapsules.

Example 2 In Example 1, gelatin was changed from jelly strength of 100 # to jelly strength of 150 #, and ascorbate stearate was replaced with ascorbic acid palmitate (As-Pt). Microcapsules were formed in the same manner by a submerged curing method. Furthermore, drying under reduced pressure was carried out at 20 ° C. and −600 mmHg, and the water content was dried to 10% by weight of the microcapsules to produce microcapsules having a multi-core structure.
Table 1 shows the manufacturing conditions and evaluation results of the microcapsules.

Example 3 In Example 1, gelatin having a jelly strength of 100 # to jelly strength of 300 #, saccharose to maltose, lycopene to eicosapentaenoic acid (EPA), corn oil to soybean oil, Microcapsules were formed by the in-liquid curing method in the same manner as in Example 1 except that ascorbic acid stearate was replaced with ascorbic acid palmitate. 20 ° C, -600
Drying under reduced pressure was carried out at a pressure of mmHg to reduce the water content to 7% by weight of the microcapsules, thereby producing microcapsules having a multi-core structure. Table 1 shows the manufacturing conditions and evaluation results of the microcapsules.

Example 4 In the composition of Example 1, gelatin having a jelly strength of 100 # to jelly strength of 380 #, saccharose to glucose, lycopene to docosahexaenoic acid (DHA), and corn oil to medium-chain glyceride. (MCT), ascorbic acid stearate was replaced with ascorbic acid palmitate, and according to the above Preparation Method 2,
Microcapsules were formed by spray cooling. Further, it was dried under reduced pressure at −20 mmHg at 20 ° C., and the water content was reduced to 5% by weight of the microcapsules.
After drying, microcapsules having a multi-core structure were manufactured. Table 1 shows the manufacturing conditions and evaluation results of the microcapsules.

[Example 5] In the composition of Example 1, gelatin was changed from jelly strength of 100 # to jelly strength of 300 #, lycopene was changed to linoleic acid, and corn oil was changed to medium-chain glyceride (MCT). Microcapsules were formed in the same manner as in Example 4 by the spray cooling method. Furthermore, drying under reduced pressure was carried out at 20 ° C. and −600 mmHg, and the water content was dried to 7% by weight of the microcapsules to produce microcapsules having a multi-core structure. Table 1 shows the manufacturing conditions and evaluation results of the microcapsules.

Example 6 In Example 1, gelatin was changed from jelly strength 100 # 1 to jelly strength 50 # / 30.
0 # (weight ratio 50/50) mixed gelatin (jelly strength at mixing 200 #), saccharose to glucose,
Microcapsules were formed by a liquid curing method in the same manner as in Example 1 except that lycopene was replaced by linolenic acid and corn oil was replaced by soybean oil. Furthermore, drying under reduced pressure was performed at 20 ° C. and −600 mmHg, and the water content was dried to 8% by weight of the microcapsules to produce microcapsules having a multi-core structure. Table 2 shows the production conditions and evaluation results of the microcapsules.

[Example 7] In Example 1, gelatin was changed from 100 # 1 jelly strength to a mixed gelatin of water soluble gelatin / jelly strength 300 # (weight ratio 20/80) (jelly strength 260 # at the time of mixing). Microcapsules were formed by a submerged hardening method in the same manner as in Example 1 except that saccharose was replaced by glucose and corn oil was replaced by soybean oil. Furthermore, drying under reduced pressure was carried out at 20 ° C. and −600 mmHg, and the water content was dried to 10% by weight of the microcapsules to produce microcapsules having a multi-core structure.
Table 2 shows the production conditions and evaluation results of the microcapsules.

Example 8 In Example 1, gelatin was changed from jelly strength of 100 # to 300 #, ascorbic acid (As-A) was used as an antioxidant in the aqueous phase, and lycopene was added. Microcapsules were formed in the same manner as in Example 1 except that spray cooling was used instead of icosapentaenoic acid. Further, the water content was dried to 5% by weight of the microcapsules by a fluidized bed drier at an inlet air temperature of 20 ° C., to produce microcapsules having a multi-core structure. Table 2 shows the production conditions and evaluation results of the microcapsules.

Example 9 In Example 1, gelatin was changed from jelly strength of 100 # to 300 #, ascorbic acid (As-A) was used as an antioxidant in the aqueous phase, and lycopene was docosahexaene. Microcapsules were formed in the same manner as in Example 1 except that acid, corn oil was changed to medium-chain glyceride, ascorbic acid stearate was changed to ascorbic acid palmitate, and microcapsules were changed to spray cooling. Was. Further, the water content was dried to 7% by weight of the microcapsules by a fluidized bed drier having an air inlet temperature of 20 ° C., thereby producing microcapsules having a multi-core structure. Table 2 shows the production conditions and evaluation results of the microcapsules.

Comparative Example 1 Microcapsules were formed in the same manner as in Example 1, except that the composition was changed as shown in Table 2. In addition, the incoming air temperature is 20 ° C
The water content was dried to 10% by weight of the microcapsules by using a fluidized bed drier of the above, to prepare microcapsules having a multi-core structure. Table 2 shows the production conditions and evaluation results of the microcapsules.

[0053]

[Table 1] Toc: Tocopherol As-Pt: Ascorbic acid palmitate As-St: Ascorbic acid stearate As-A: Ascorbic acid EPA: Eicosapentaenoic acid DHA: Tocosahexaenoic acid

[0054]

[Table 2] Toc: Tocopherol As-Pt: Ascorbic acid palmitate As-St: Ascorbic acid stearate As-A: Ascorbic acid EPA: Eicosapentaenoic acid DHA: Tocosahexaenoic acid

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A61K 31/01 ABS A61K 31/01 ABS B01J 13/14 B01J 13/02 H (72) Inventor Tomoaki Murakoshi Tokyo 1-3-7 Honjo, Sumida-ku, Tokyo F-term (reference) in Lion Corporation 4B018 LE01 LE02 MD07 MD10 MD11 MD12 MD13 ME04 ME14 MF02 MF06 4B035 LC05 LC06 LE01 LG04 LG07 LG15 LG20 LK04 LP21 LP24 4C076 AA64 BB01 CC11 CC40 DD45 DD59S DD67 EE42 FF63 4C206 AA01 AA02 BA02 DA05 MA03 MA05 NA03 ZA36 ZA40 ZA54 ZC33 4G005 AA01 AB09 AB15 AB27 BA11 BA14 BB17 DB06Z DB12X DC03X DC28X DC32W EA01 EA03

Claims (4)

[Claims] Claims: 1. An unsaturated aliphatic compound whose core substance is selected from unsaturated fatty acids and unsaturated hydrocarbons, and gelation or solidification of the unsaturated aliphatic compound at room temperature. A microcapsule comprising a substance and a wall film mainly comprising a gelling polymer compound. 2. A tablet comprising the microcapsule according to claim 1. 3. A food additive comprising the microcapsules according to claim 1. 4. A pharmaceutical composition comprising the microcapsules according to claim 1.