JP7041945B2 - How to make soft capsules - Google Patents
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Description
本発明は、一般加工食品、健康食品又は機能性食品等の食品類、化粧品、医薬品等の分野で用いられるソフトカプセルの製造方法に関する。 The present invention relates to a method for producing a soft capsule used in the fields of foods such as general processed foods, health foods or functional foods, cosmetics, pharmaceuticals and the like.
カプセルは、ハードカプセルとソフトカプセルがあり、その材質としてはゼラチン又は多糖類をベースに作製される。このうち、ソフトカプセルは、液状物の内包に適しており、内容物の臭いや味のマスキングに優れていることから、医薬品のみならず、食品や化粧品等の分野において幅広く用いられている。一般的にソフトカプセルは、その取り扱いを容易とするため、内容物を内包したゼリー状の生(なま)カプセル(「湿潤カプセル」、「ゼリーカプセル」とも呼ばれる)を製造した後、このゼリー状の生カプセルを目的に応じて適宜乾燥させることが行われている。ところが、乾燥処理を施していないゼリー状の生カプセルは、滑らかな舌触りと柔らかく弾力性に富む独特の食感を有していることから、生カプセルの一般加工食品分野への利用が期待されている。 Capsules include hard capsules and soft capsules, and their materials are made based on gelatin or polysaccharides. Of these, soft capsules are suitable for encapsulation of liquid substances and are excellent in masking the odor and taste of the contents, and are therefore widely used not only in pharmaceutical products but also in the fields of foods and cosmetics. In general, soft capsules are made into jelly-like raw capsules (also called "wet capsules" or "jelly capsules") containing the contents in order to facilitate their handling. Raw capsules are appropriately dried according to the purpose. However, the jelly-like raw capsules that have not been dried have a smooth texture and a unique texture that is soft and elastic, so they are expected to be used in the general processed food field. There is.
しかしながら、生カプセルのカプセル皮膜には水分が多く含まれていることから、微生物が利用できる「自由水」の割合、すなわち、水分活性値(AW)も高く、微生物が活動しやすい状態であるため、カプセル物性を変化させたり、人が摂取するにあたり有害な微生物が増殖しやすい。それゆえ、ゼリー状の生カプセルにおける微生物の活動を抑制したり、微生物を減少させるために加熱殺菌工処理を行う必要がある。加熱殺菌処理としては、具体的には、一般食品の殺菌基準として、85℃で30分以上加熱することが挙げられる。それゆえ、生カプセルには、例えば、油中で30分間85℃の加熱処理を行っても、カプセルが溶解しないこと、及び、カプセルの皮膜の溶解や軟化によってカプセル同士の付着現象(ダマ)が発生しないこと、が求められる。ところが、上述したように、カプセル皮膜はゼラチン又は多糖類をベースに作製されているため、熱に弱く、85℃のような高温条件下ではカプセルが容易に溶解してしまう。 However, since the capsule film of the raw capsule contains a large amount of water, the proportion of "free water" that can be used by microorganisms, that is, the water activity value (AW) is high, and the microorganisms are in a state of being easy to act. , Capsule It is easy for harmful microorganisms to grow when it changes the physical characteristics or when it is ingested by humans. Therefore, it is necessary to perform heat sterilization treatment in order to suppress the activity of microorganisms in the jelly-like raw capsules or to reduce the number of microorganisms. As the heat sterilization treatment, specifically, as a sterilization standard for general foods, heating at 85 ° C. for 30 minutes or more can be mentioned. Therefore, for example, even if the raw capsules are heat-treated at 85 ° C. for 30 minutes in oil, the capsules do not dissolve, and the capsule coating melts or softens, causing a phenomenon of adhesion between capsules (lumps). It is required that it does not occur. However, as described above, since the capsule film is made based on gelatin or a polysaccharide, it is sensitive to heat and the capsule easily dissolves under high temperature conditions such as 85 ° C.
そこで、ソフトカプセルの耐熱性の向上を目的とした技術として、特許文献1では、耐熱性を有するジェランガムをカプセル皮膜の皮膜基剤として用いることが提案されている。また、特許文献2では、ゲル化剤とアルギン酸ナトリウムからなるカプセル皮膜を形成したのち、カルシウム塩水溶液に浸漬させてカプセル皮膜中のアルギン酸を架橋し、得られた生カプセルを乾燥させて耐熱性を付与する技術が提案されている。 Therefore, as a technique for improving the heat resistance of soft capsules, Patent Document 1 proposes using gellan gum having heat resistance as a film base for a capsule film. Further, in Patent Document 2, after forming a capsule film composed of a gelling agent and sodium alginate, the capsule film is immersed in an aqueous calcium salt solution to crosslink the alginic acid in the capsule film, and the obtained raw capsule is dried to improve heat resistance. The technique to give is proposed.
しかしながら、特許文献1,2に記載されているカプセル皮膜は、ジェランガムと金属塩(特許文献1)又はアルギン酸ナトリウムとカルシウム塩(特許文献2)という、金属塩で反応させており、いずれも皮膜基剤の弾力性が低く、硬いゲルの状態となっている。それゆえ、これらの材料で作成された生カプセルは、食感や味が損なわれており、一般加工食品には適さないという問題があった。 However, the capsule films described in Patent Documents 1 and 2 are reacted with a metal salt such as gellan gum and a metal salt (Patent Document 1) or sodium alginate and a calcium salt (Patent Document 2), and both are film groups. The elasticity of the agent is low, and it is in the state of a hard gel. Therefore, the raw capsules made of these materials have a problem that the texture and taste are impaired and they are not suitable for general processed foods.
また、特許文献2に記載されている技術は、生カプセルの耐熱性を向上させることを目的としたものではなく、乾燥工程を経た乾燥カプセルの耐熱性を向上させる技術であり、乾燥工程前の生カプセルは依然として熱に弱く、加熱殺菌処理によってカプセル皮膜のゲル化剤(寒天)が溶解し、カプセルが変形するおそれがあった。 Further, the technique described in Patent Document 2 is not intended to improve the heat resistance of raw capsules, but is a technique for improving the heat resistance of dried capsules that have undergone a drying step, and is a technique that improves the heat resistance of dried capsules before the drying step. Raw capsules are still sensitive to heat, and the heat sterilization treatment may dissolve the gelling agent (agar) in the capsule film, causing the capsules to deform.
したがって、本発明は上述した点に鑑みてなされたもので、その目的は、一般加工食品の製造過程における加熱殺菌工程に耐えうる耐熱性を有し、一般加工食品に適した食感を有するゼリー状のソフトカプセル及びその製造方法を提供することにある。 Therefore, the present invention has been made in view of the above-mentioned points, and an object thereof is a jelly having heat resistance that can withstand a heat sterilization step in the manufacturing process of general processed foods and having a texture suitable for general processed foods. The present invention is to provide a soft capsule in the form of a soft capsule and a method for producing the same.
上記課題を解決するため、本発明のソフトカプセルの製造方法は、カプセル皮膜の皮膜基剤として寒天を含むソフトカプセルを、水溶性食物繊維、還元澱粉糖化物及び澱粉糖化物からなる群より選ばれた少なくとも1種の成分を含有する浸漬液に浸漬させる浸漬工程を有する。この浸漬工程を行うことにより、寒天を皮膜基剤とするソフトカプセルに、食品製造時の加熱殺菌処理に耐えうる耐熱性が付与され、例えば、食用油中で30分間以上85℃の加熱処理を行っても、カプセルが溶解せず、ダマを形成しないソフトカプセルが得られる。 In order to solve the above problems, in the method for producing a soft capsule of the present invention, at least a soft capsule containing agar as a film base of a capsule film is selected from the group consisting of water-soluble dietary fiber, reduced starch saccharified product and starch saccharified product. It has a dipping step of dipping in a dipping solution containing one kind of component. By performing this dipping step, the soft capsule using agar as a film base is imparted with heat resistance that can withstand heat sterilization treatment during food production. For example, heat treatment at 85 ° C. for 30 minutes or more in cooking oil is performed. However, a soft capsule that does not dissolve the capsule and does not form lumps can be obtained.
また、上述した浸漬液中には、水溶性食物繊維、還元澱粉糖化物又は澱粉糖化物成分が35重量%以上含まれていることも好ましい。これにより、耐熱性が安定して付与される浸漬液の好適な濃度が選択され、熱に対する安定性が高められたソフトカプセルが得られる。 Further, it is also preferable that the above-mentioned dipping solution contains 35% by weight or more of water-soluble dietary fiber, reduced starch saccharified product or starch saccharified product component. As a result, a suitable concentration of the immersion liquid to which heat resistance is stably applied is selected, and a soft capsule having improved heat stability can be obtained.
また、上述した水溶性食物繊維、還元澱粉糖化物及び澱粉糖化物は、平均分子量が800以上であることも好ましい。これにより、耐熱性がより向上し、熱に対する安定性が高められたソフトカプセルが得られる。 Further, it is also preferable that the above-mentioned water-soluble dietary fiber, reduced starch saccharified product and starch saccharified product have an average molecular weight of 800 or more. As a result, a soft capsule having higher heat resistance and higher stability against heat can be obtained.
さらに、この水溶性食物繊維は、ポリデキストロース又は難消化性デキストリンであることも好ましい。これにより、浸漬工程で用いられる水溶性食物繊維として、好適な材料が選択される。 Further, it is also preferable that the water-soluble dietary fiber is polydextrose or indigestible dextrin. As a result, a suitable material is selected as the water-soluble dietary fiber used in the dipping step.
また、上述の浸漬工程において、カプセル皮膜の水分活性値が0.92~0.95となるまでソフトカプセルを浸漬液に浸漬させることも好ましい。これにより、カプセル皮膜の水分活性値を測定することによって、ソフトカプセルへの耐熱性の付与を確認することができる。 Further, in the above-mentioned dipping step, it is also preferable to immerse the soft capsule in the dipping solution until the water activity value of the capsule film becomes 0.92 to 0.95. Thereby, by measuring the water activity value of the capsule film, it is possible to confirm that the soft capsule is imparted with heat resistance.
さらに、上述のソフトカプセルは、シームレスソフトカプセルであることも好ましい。これにより、製造が容易であり、一般加工食品に好適なカプセルの種類が選択され、食感も良好な寒天を皮膜基剤とするソフトカプセルが得られる。 Further, it is also preferable that the above-mentioned soft capsule is a seamless soft capsule. As a result, a type of capsule that is easy to manufacture and suitable for general processed foods is selected, and a soft capsule using agar as a film base, which has a good texture, can be obtained.
本発明によれば、以下のような優れた効果を有するソフトカプセルの製造方法及びソフトカプセルを提供することができる。
(1)一般加工食品に適した食感を有し、食品の製造過程における加熱殺菌工程に耐えうる耐熱性を有するソフトカプセルが得られる。
(2)特定の液体に浸漬するのみで耐熱性が付与されるため、製造が容易である。
(3)浸漬液の材料である水溶性食物繊維及び還元澱粉糖化物は、一般加工食品に広く用いられる物質であるため、経口摂取に対しての安全性が高い。
According to the present invention, it is possible to provide a method for producing a soft capsule and a soft capsule having the following excellent effects.
(1) A soft capsule having a texture suitable for general processed foods and having heat resistance capable of withstanding a heat sterilization step in the food manufacturing process can be obtained.
(2) It is easy to manufacture because heat resistance is imparted only by immersing it in a specific liquid.
(3) Since the water-soluble dietary fiber and the reduced starch saccharified product, which are the materials of the dipping solution, are substances widely used in general processed foods, they are highly safe for oral ingestion.
本発明のソフトカプセルの製造方法は、寒天をカプセル皮膜の皮膜基剤に含むソフトカプセルを、水溶性食物繊維、還元澱粉糖化物及び澱粉糖化物からなる群より選ばれた少なくとも1種の成分を含有する浸漬液に浸漬させる工程を有している。一般的に、寒天ゲルの融解温度は通常80~85℃であり、ゼラチンやカラギーナン等と比較すると融解温度は高いものの、加熱処理(例えば、食品製造時における加熱殺菌処理)に耐えるほどの耐熱性は有していない。しかしながら、カプセル皮膜を寒天で形成した生カプセルに対し、本発明における浸漬処理を施すことにより、優れた耐熱性が付与され、加熱処理を施しても生カプセルの溶解又は崩壊がなく、生カプセル同士が付着してダマを形成することもないため、一般加工食品を含め、さまざまな用途に用いることができるソフトカプセルが得られる。 The method for producing a soft capsule of the present invention contains a soft capsule containing agar as a film base of a capsule film and contains at least one component selected from the group consisting of water-soluble dietary fiber, reduced starch saccharified product and starch saccharified product. It has a step of immersing it in a dipping solution. Generally, the melting temperature of agar gel is usually 80 to 85 ° C., and although the melting temperature is higher than that of gelatin, carrageenan, etc., it is heat resistant enough to withstand heat treatment (for example, heat sterilization treatment during food production). Does not have. However, by subjecting the raw capsules having the capsule film formed of agar to the dipping treatment in the present invention, excellent heat resistance is imparted, and even if the raw capsules are heat-treated, the raw capsules do not dissolve or disintegrate, and the raw capsules do not dissolve or disintegrate. Since it does not adhere to form lumps, soft capsules that can be used for various purposes including general processed foods can be obtained.
本明細書において、耐熱性とは、本発明の浸漬処理を施していないカプセルと比べて、高い温度条件下で、カプセルの溶解、変形、又はカプセル同士の付着(ダマ)が見られないことをいう。また、加工食品として食品中に組み込まれた際に、ソフトカプセルが含まれる製品中(油液中又は水溶液中など)でソフトカプセルを85℃で30分以上加熱処理し、常温に冷却した後に、カプセルの溶解、変形、又はカプセル同士の付着が見られないことをいう。 In the present specification, heat resistance means that the capsules are not dissolved, deformed, or adhered to each other (lumps) under high temperature conditions as compared with the capsules not subjected to the immersion treatment of the present invention. say. In addition, when incorporated into food as a processed food, the soft capsule is heat-treated at 85 ° C. for 30 minutes or more in a product containing the soft capsule (in an oil solution or an aqueous solution, etc.), cooled to room temperature, and then the capsule is used. It means that there is no dissolution, deformation, or adhesion between capsules.
本発明におけるソフトカプセルのカプセル皮膜は、寒天を皮膜基剤として用いている。なお、カプセル皮膜には、寒天の他に、本発明の作用効果を妨げない範囲において、他のゲル化材料成分、可塑剤、防腐剤、香料、甘味料、着色料などを含むことも可能である。他のゲル化材料成分としては、特に限定されないが、カラギーナン、ペクチン、アルギン酸塩、ゼラチン、可溶性澱粉、デキストリン、グルコマンナン、カードラン、プルラン、ガム類(例えば、ローカストビーンガム、サイリウムシードガム、タマリンドシードガム、アラビアガム、ジェランガム、キサンタンガム、グアーガム等)、セルロース類(例えば、HPMC、HPC、MC、HEC、CMEC、HPMCP等)が挙げられる。また、可塑剤としては、例えば、グリセリン、ポリビニルアルコール、ソルビトール、マンニトール、ポリエチレングリコール類、ポリビニルピロリドン等が挙げられる。 The capsule film of the soft capsule in the present invention uses agar as a film base. In addition to agar, the capsule film can also contain other gelling material components, plasticizers, preservatives, fragrances, sweeteners, coloring agents, etc., as long as they do not interfere with the action and effect of the present invention. be. Other gelling material components are not particularly limited, but are carrageenan, pectin, alginate, gelatin, soluble starch, dextrin, glucomannan, curdlan, pullulan, gums (eg, locust bean gum, psyllium seed gum, tamarind). Seed gum, Arabic gum, gellan gum, xanthan gum, guar gum, etc.), celluloses (eg, HPMC, HPC, MC, HEC, CMEC, HPMCP, etc.) can be mentioned. Examples of the plasticizer include glycerin, polyvinyl alcohol, sorbitol, mannitol, polyethylene glycols, polyvinylpyrrolidone and the like.
本発明におけるソフトカプセルの内容物としては、上述した寒天を皮膜基剤としたカプセル皮膜で被覆できるものであれば何でも用いることができ、主に、液体状又はゲル状の物質が内容物として好適に選択される。 As the content of the soft capsule in the present invention, anything can be used as long as it can be coated with the capsule film using the above-mentioned agar as a film base, and mainly a liquid or gel-like substance is suitable as the content. Be selected.
本発明におけるソフトカプセルの製造方法としては、ゼリー状のソフトカプセルを得ることができる方法であれば、特に限定されず、例えば、多重ノズルでカプセル皮膜溶液と内容物を同時に冷却油中に滴下させて製造する滴下法(シームレス方式)、金型の間にカプセル皮膜溶液からなるフィルムを2枚挟み込み、フィルム間に内容物を充填した後に金型を圧着させて製造するロータリーダイ法などが挙げられる。このうち、ゼリー状のソフトカプセルが容易に製造できる観点から、滴下法で得られるシームレスソフトカプセルとして、本発明のソフトカプセルを製造することが好ましい。 The method for producing the soft capsule in the present invention is not particularly limited as long as it is a method capable of obtaining a jelly-like soft capsule, and for example, the capsule film solution and the contents are simultaneously dropped into the cooling oil with a multiple nozzle to produce the soft capsule. Examples thereof include a dropping method (seamless method) in which two films made of a capsule film solution are sandwiched between dies, the contents are filled between the films, and then the dies are crimped to produce a rotary die method. Of these, from the viewpoint that a jelly-like soft capsule can be easily produced, it is preferable to produce the soft capsule of the present invention as a seamless soft capsule obtained by the dropping method.
本発明におけるソフトカプセルの浸漬工程について説明する。浸漬工程では、上述した製造方法により得られたソフトカプセルを浸漬液に浸漬することが行われる。浸漬液には、水溶性食物繊維、還元澱粉糖化物及び澱粉糖化物からなる群より選ばれた少なくとも1種の成分が含有されている。 The process of dipping the soft capsule in the present invention will be described. In the dipping step, the soft capsule obtained by the above-mentioned manufacturing method is dipped in the dipping solution. The dipping solution contains at least one component selected from the group consisting of water-soluble dietary fiber, reduced starch saccharified product and starch saccharified product.
浸漬液に配合される水溶性食物繊維としては、具体的には、ポリデキストロース、難消化性デキストリン等が挙げられ、耐熱性に優れる観点から、ポリデキストロースが特に好ましい。ポリデキストロースとしては、一例として、スターライトIII(株式会社光洋商会製品)、ライテスIIIシロップ(ダニスコジャパン株式会社製品)が用いられる。また、難消化性デキストリンとして用いられる製品としては、一例として、なんデキストリン(日本コーンスターチ株式会社製品)、パインファイバーC(松谷化学工業株式会社製品)が挙げられる。 Specific examples of the water-soluble dietary fiber to be blended in the dipping solution include polydextrose and indigestible dextrin, and polydextrose is particularly preferable from the viewpoint of excellent heat resistance. As the polydextrose, as an example, Starlight III (product of Koyo Shokai Co., Ltd.) and Lites III syrup (product of Danisco Japan Co., Ltd.) are used. Examples of products used as indigestible dextrin include dextrin (product of Japan Corn Starch Co., Ltd.) and pine fiber C (product of Matsutani Chemical Industry Co., Ltd.).
浸漬液に配合される水溶性食物繊維の濃度は、耐熱付与効果に優れる観点から、35重量%以上が好ましく、50重量%以上がより好ましく、70重量%以上がさらに好ましい。70重量%以上の水溶性食物繊維を含む浸漬液でカプセルを浸漬させることにより、85℃条件で1時間の加熱処理に耐え得るだけでなく、90℃条件で1時間の加熱処理を行っても、カプセルの溶解又は変形が見られないばかりか、カプセル同士の付着もなく、高度に耐熱化されたカプセルを得ることができる。また、浸漬時間としては、カプセルに安定的な耐熱性を獲得できる観点から、1時間以上とすることが好ましく、6時間以上とすることがより好ましく、12時間以上とすることがさらに好ましい。なお、カプセルの浸漬時間は、浸漬されたカプセルの水分活性値(AW)が0.92~0.95、特に0.92~0.93となるように調整されてもよい。 The concentration of the water-soluble dietary fiber blended in the dipping solution is preferably 35% by weight or more, more preferably 50% by weight or more, still more preferably 70% by weight or more, from the viewpoint of excellent heat resistance imparting effect. By immersing the capsule in a dipping solution containing 70% by weight or more of water-soluble dietary fiber, not only can the capsule withstand 1 hour of heat treatment under 85 ° C. conditions, but also 1 hour of heat treatment under 90 ° C. conditions can be performed. Not only does the capsule not dissolve or deform, but also the capsules do not adhere to each other, and a highly heat-resistant capsule can be obtained. The immersion time is preferably 1 hour or longer, more preferably 6 hours or longer, and even more preferably 12 hours or longer, from the viewpoint of obtaining stable heat resistance to the capsule. The immersion time of the capsule may be adjusted so that the water activity value (AW) of the immersed capsule is 0.92 to 0.95, particularly 0.92 to 0.93.
他方、浸漬液に配合される還元澱粉糖化物とは、糖アルコールの一種であり、澱粉を加水分解して得られる水飴を水素添加して還元することにより得られる。本発明において用いられる還元澱粉糖化物の平均分子量は、その耐熱付与効果の観点から、800以上であることが好ましく、1000以上であることがより好ましく、1200以上であることがさらに好ましい。ここで、本明細書における還元澱粉糖化物の平均分子量とは、重量平均分子量のことをいう。本発明において、還元澱粉糖化物として用いられる製品としては、一例として、PO-20、PO-30、PO-40又はPO-500(いずれも三菱商事フードテック株式会社製品)、アマミール(三菱商事フードテック株式会社製品)、エスイー58又はエスイー500(いずれも物産フードサイエンス株式会社製品)等が挙げられる。 On the other hand, the reduced starch saccharified product blended in the dipping solution is a kind of sugar alcohol, and is obtained by hydrogenating and reducing starch syrup obtained by hydrolyzing starch. The average molecular weight of the reduced starch saccharified product used in the present invention is preferably 800 or more, more preferably 1000 or more, still more preferably 1200 or more, from the viewpoint of its heat-resistant effect. Here, the average molecular weight of the reduced starch saccharified product in the present specification means a weight average molecular weight. In the present invention, examples of the products used as the reduced starch saccharified product include PO-20, PO-30, PO-40 or PO-500 (all products of Mitsubishi Corporation Food Tech Co., Ltd.) and Amamir (Mitsubishi Corporation Food Co., Ltd.). Tech Co., Ltd. products), SE 58 or SE 500 (all products of Bussan Food Science Co., Ltd.) and the like.
浸漬液に配合される還元澱粉糖化物の濃度は、耐熱付与効果に優れる観点から、35重量%以上が好ましく、50重量%以上がより好ましく、70重量%以上がさらに好ましい。70重量%以上の還元澱粉糖化物を含む浸漬液でカプセルを浸漬させることにより、85℃条件で1時間の加熱処理に耐え得るだけでなく、90℃条件で1時間の加熱処理を行っても、カプセルの溶解又は変形がなく、不可逆的なカプセル同士の付着も見られない、高度に耐熱化されたカプセルを得ることができる。また、浸漬時間としては、カプセルに安定的な耐熱性を獲得できる観点から、1時間以上とすることが好ましく、6時間以上とすることがより好ましく、12時間以上とすることがさらに好ましい。なお、カプセルの浸漬時間は、浸漬されたカプセルの水分活性値(AW)が0.92~0.95、特に0.92~0.94となるように調整されてもよい。 The concentration of the reduced starch saccharified product blended in the dipping solution is preferably 35% by weight or more, more preferably 50% by weight or more, still more preferably 70% by weight or more, from the viewpoint of excellent heat resistance imparting effect. By immersing the capsule in a dipping solution containing 70% by weight or more of reduced starch saccharified product, not only can the capsule withstand 1 hour of heat treatment under 85 ° C. conditions, but also 1 hour of heat treatment under 90 ° C. conditions can be performed. It is possible to obtain highly heat-resistant capsules in which the capsules are not dissolved or deformed and irreversible adhesion between capsules is not observed. The immersion time is preferably 1 hour or longer, more preferably 6 hours or longer, and even more preferably 12 hours or longer, from the viewpoint of obtaining stable heat resistance to the capsule. The immersion time of the capsule may be adjusted so that the water activity value (AW) of the immersed capsule is 0.92 to 0.95, particularly 0.92 to 0.94.
また、浸漬液に配合される澱粉糖化物とは、デキストリンであり、澱粉を加水分解することにより得られる。本発明において用いられる澱粉糖化物の平均分子量は、その耐熱付与効果の観点から、800以上であることが好ましく、1000以上であることがより好ましく、1200以上であることがさらに好ましい。また、デキストロース当量(DE)が10<DE<20の範囲にあるマルトデキストリンであることがより好ましい。本発明において、澱粉糖化物として用いられる製品としては、一例として、MALTRIN M150又はMALTRIN M180(いずれも三晶株式会社製品)、TK-16(松谷化学工業株式会社製品)等が挙げられる。 The starch saccharified product to be blended in the immersion liquid is dextrin, which is obtained by hydrolyzing the starch. The average molecular weight of the starch saccharified product used in the present invention is preferably 800 or more, more preferably 1000 or more, still more preferably 1200 or more, from the viewpoint of its heat-resistant effect. Further, it is more preferable that the maltodextrin has a dextrose equivalent (DE) in the range of 10 <DE <20. In the present invention, examples of the product used as the starch saccharified product include MALTRIN M150 or MALTRIN M180 (both products of Sansho Co., Ltd.), TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.) and the like.
浸漬液に配合される澱粉糖化物の濃度は、耐熱付与効果に優れる観点から、35重量%以上が好ましく、50重量%以上がより好ましく、70重量%以上がさらに好ましい。また、浸漬時間としては、カプセルに安定的な耐熱性を獲得できる観点から、1時間以上とすることが好ましく、6時間以上とすることがより好ましく、12時間以上とすることがさらに好ましい。なお、カプセルの浸漬時間は、浸漬されたカプセルの水分活性値(AW)が0.92~0.95となるように調整されてもよい。 The concentration of the starch saccharified product to be blended in the dipping solution is preferably 35% by weight or more, more preferably 50% by weight or more, still more preferably 70% by weight or more, from the viewpoint of excellent heat resistance imparting effect. The immersion time is preferably 1 hour or longer, more preferably 6 hours or longer, and even more preferably 12 hours or longer, from the viewpoint of obtaining stable heat resistance to the capsule. The immersion time of the capsule may be adjusted so that the water activity value (AW) of the immersed capsule is 0.92 to 0.95.
浸漬液には、水溶性食物繊維、還元澱粉糖化物及び澱粉糖化物を組み合わせて含有させることも可能である。また、本願発明の効果を妨げない範囲において、これら以外の他の成分を含んでいてもよい。 The dipping solution can also contain a combination of water-soluble dietary fiber, reduced starch saccharified product and starch saccharified product. In addition, other components may be contained as long as the effects of the present invention are not impaired.
カプセルの浸漬にあたっては、浸漬液を入れた容器にソフトカプセルを入れ、一定時間浸漬させることにより行われる。ソフトカプセルが全体的に浸漬液に浸かるように浸漬させればよく、特に限定されないが、例えば、浸漬させるソフトカプセルの重量と浸漬液の割合が1:1となるように浸漬させることが好ましい。 The capsule is immersed by placing the soft capsule in a container containing the immersion liquid and immersing it for a certain period of time. The soft capsule may be immersed so as to be totally immersed in the immersion liquid, and is not particularly limited. For example, it is preferable to soak the soft capsule so that the weight of the soft capsule to be immersed and the ratio of the immersion liquid are 1: 1.
浸漬処理されたカプセルは、その耐熱性付与効果の観点から、水分活性値(AW)が、0.92~0.95に調整されていることが好ましい。また、浸漬処理されたソフトカプセルは、使用するまで浸漬液に浸漬された状態で0~30℃で保存することができるが、微生物の増殖を抑制するため、10℃以下で保存されることがより好ましい。上述した浸漬処理を経たソフトカプセルは、耐熱性が向上しており、中鎖脂肪酸油中でソフトカプセルを85℃で1時間加熱処理しても、カプセルの溶解や変形がなく、カプセル同士の付着が見られない。それゆえ、ドレッシングソースのような調味料、飲料、乳製品又は菓子等の一般加工食品に好適に利用することができる。 From the viewpoint of the effect of imparting heat resistance, the water activity value (AW) of the immersion-treated capsule is preferably adjusted to 0.92 to 0.95. Further, the soaked soft capsule can be stored at 0 to 30 ° C. in a state of being immersed in the dipping solution until it is used, but it is more likely to be stored at 10 ° C. or lower in order to suppress the growth of microorganisms. preferable. The soft capsules that have undergone the above-mentioned immersion treatment have improved heat resistance, and even if the soft capsules are heat-treated at 85 ° C. for 1 hour in medium-chain fatty acid oil, the capsules do not dissolve or deform, and adhesion between the capsules is observed. I can't. Therefore, it can be suitably used for seasonings such as dressing sauces, beverages, dairy products or general processed foods such as confectionery.
以下、本発明の実施例を示すが、本発明はこれらの実施例に限定されるものではない。 Hereinafter, examples of the present invention will be shown, but the present invention is not limited to these examples.
以下表1に、実施例で調製した浸漬液に含まれる各成分の仕様を示す。各成分NO.は、以下実施例で示す表3~9に記載された成分NO.に対応している。 Table 1 below shows the specifications of each component contained in the dipping solution prepared in the example. Each component NO. Is the component No. 1 shown in Tables 3 to 9 shown in Examples below. It corresponds to.
[実施例1]
1.浸漬処理によるソフトカプセルの耐熱性付与(1)
(寒天皮膜ソフトカプセルの製造)
本実施例に用いたソフトカプセルは、多重ノズルでカプセル皮膜溶液と内容物を同時に冷却油中に滴下させて製造する滴下法により得られた、シームレスソフトカプセルを用いた。カプセル皮膜溶液には、水100重量部に寒天2重量部を溶解させた寒天溶液を用い、内容物には中鎖脂肪酸油(ココナードML;花王株式会社製品)を用いた。冷却油中に滴下されて形成したゼリー状のソフトカプセルを洗浄し、カプセル外周に付着した冷却油を除去した。得られたソフトカプセルの直径は5.8mmであり、ソフトカプセル1粒あたりの重量は112mg、ゼリー強度(日寒水式測定法)は500~800g/cm2であった。製造したソフトカプセルは、浸漬処理を行うまで、ゼリー状のカプセル皮膜の乾燥を防ぐため、保存液(精製水97.9重量%、ソルビン酸カリウム2重量%及びクエン酸0.1重量%)に入れて保存した。
[Example 1]
1. 1. Improving heat resistance of soft capsules by dipping treatment (1)
(Manufacturing of agar film soft capsule)
As the soft capsule used in this example, a seamless soft capsule obtained by a dropping method produced by dropping the capsule film solution and the contents into the cooling oil at the same time with multiple nozzles was used. As the capsule film solution, an agar solution in which 2 parts by weight of agar was dissolved in 100 parts by weight of water was used, and as the content, medium-chain fatty acid oil (Coconard ML; a product of Kao Corporation) was used. The jelly-like soft capsules formed by dropping in the cooling oil were washed to remove the cooling oil adhering to the outer periphery of the capsules. The diameter of the obtained soft capsule was 5.8 mm, the weight per soft capsule was 112 mg, and the jelly strength (Nichikansui method) was 500 to 800 g / cm 2 . The produced soft capsules are placed in a preservative solution (97.9% by weight of purified water, 2% by weight of potassium sorbate and 0.1% by weight of citric acid) to prevent the jelly-like capsule film from drying until the immersion treatment is performed. And saved.
(浸漬処理)
下記表3に示す成分を有する浸漬液を対照及び試験1-1~1-13についてそれぞれ準備した。なお、本実施例における浸漬液のうち、試験1-1、1-3~1-7、1-9~13は、いずれも表1に示す各製品の原液をそのまま用いている。試験1-2及び試験1-8で用いた浸漬液は、いずれも精製水30gに対応する製品70gを溶解させたものを浸漬液として用いている。表3に示す対照及び試験1-1~1-13の各浸漬液に、ソフトカプセルと浸漬液の重量割合が1:1となるように、ソフトカプセルを常温(20±5℃)で各浸漬液に浸漬させた。浸漬時間は12時間とした。
(Immersion treatment)
Immersion solutions having the components shown in Table 3 below were prepared for controls and tests 1-1 to 1-13, respectively. Of the dipping solutions in this example, tests 1-1, 1-3 to 1-7, and 1-9 to 13 all use the undiluted solutions of each product shown in Table 1 as they are. As the immersion liquid used in Test 1-2 and Test 1-8, the immersion liquid in which 70 g of the product corresponding to 30 g of purified water is dissolved is used as the immersion liquid. In each of the immersion solutions of the controls and tests 1-1 to 1-13 shown in Table 3, soft capsules were added to each immersion solution at room temperature (20 ± 5 ° C.) so that the weight ratio of the soft capsule to the immersion solution was 1: 1. Soaked. The immersion time was 12 hours.
(浸漬後のカプセルの水分活性値の測定)
浸漬処理後、浸漬液から取り出したソフトカプセルについて、水分活性値(AW)を測定した。ソフトカプセルを水分活性測定装置(ロトロニック AW-パーム、ロトロニックジャパン株式会社製品)に付帯された容器に9割程度入れ、数値を測定した。
(Measurement of water activity value of capsule after immersion)
After the dipping treatment, the water activity value (AW) was measured for the soft capsules taken out from the dipping solution. About 90% of the soft capsules were placed in a container attached to a water activity measuring device (Rotronic AW-Palm, a product of Rotronic Japan Co., Ltd.), and the numerical value was measured.
(食用油中85℃・1時間の加熱処理に対する耐熱性評価)
ソフトカプセルを浸漬液から引き上げ、5分間網の上に置いて浸漬液を除去した。40gの中鎖脂肪酸油(ココナードML;花王株式会社製品)を入れた試験瓶に、ソフトカプセル30粒を入れて封入し、1時間85℃の加熱処理を行った。加熱処理後、試験瓶を冷蔵庫に入れて7℃に冷却した。冷却後の試験瓶内の中鎖脂肪酸油中のソフトカプセルの外観を観察し、以下表2に示す基準に基づいて評価した。この評価のうち、◎及び〇と評価されたものは、一般加工食品の製造時における加熱殺菌工程等に耐えうる十分な耐熱性が付与されたものと評価できる。
(Evaluation of heat resistance to heat treatment in cooking oil at 85 ° C for 1 hour)
The soft capsule was pulled out of the immersion liquid and placed on a net for 5 minutes to remove the immersion liquid. 30 soft capsules were placed in a test bottle containing 40 g of medium-chain fatty acid oil (Coconard ML; a product of Kao Corporation), sealed, and heat-treated at 85 ° C. for 1 hour. After the heat treatment, the test bottle was placed in a refrigerator and cooled to 7 ° C. The appearance of the soft capsule in the medium-chain fatty acid oil in the test bottle after cooling was observed and evaluated based on the criteria shown in Table 2 below. Of these evaluations, those evaluated as ⊚ and 〇 can be evaluated as having sufficient heat resistance to withstand the heat sterilization process during the production of general processed foods.
(カプセル同士の付着温度の測定)
ソフトカプセルを浸漬液から引き上げ、5分間網の上に置いて浸漬液を除去した。40gの中鎖脂肪酸油(ココナードML;花王株式会社製品)を入れた試験瓶に、ソフトカプセル30粒を入れて封入し、各試験温度(65℃~95℃;5℃刻み)にて30分間加熱処理を行った。加熱処理後、試験瓶を冷蔵庫に入れて7℃に冷却した。冷却後の試験瓶内の中鎖脂肪酸油中のソフトカプセルの外観を観察し、上記表2に示す基準において、カプセル同士の付着が観察される「△」と評価された加熱温度を、「カプセル付着温度(℃)」とした。
(Measurement of adhesion temperature between capsules)
The soft capsule was pulled out of the immersion liquid and placed on a net for 5 minutes to remove the immersion liquid. 30 soft capsules are placed in a test bottle containing 40 g of medium-chain fatty acid oil (Coconard ML; a product of Kao Corporation), sealed, and heated at each test temperature (65 ° C to 95 ° C; in 5 ° C increments) for 30 minutes. Processing was performed. After the heat treatment, the test bottle was placed in a refrigerator and cooled to 7 ° C. Observe the appearance of the soft capsules in the medium-chain fatty acid oil in the test bottle after cooling, and set the heating temperature evaluated as "△" in which adhesion between capsules is observed according to the criteria shown in Table 2 above. Temperature (℃) ”.
対照及び試験1-1~1-13の結果を以下表3に示す。 The results of controls and tests 1-1 to 1-13 are shown in Table 3 below.
対照及び試験1-1~1-13の結果によれば、水溶性食物繊維、還元澱粉糖化物又は澱粉糖化物を含む浸漬液にソフトカプセルを浸漬することによって、一般加工食品の製造時における加熱殺菌工程等に耐えうる十分な耐熱性が付与されることがわかった。このうち、特に、水溶性食物繊維又は平均分子量が800以上の還元澱粉糖化物を含む浸漬液にソフトカプセルを浸漬することによって、より高く、安定した耐熱性が付与され、ゼリー状の生カプセルを油中で85℃、1時間加熱処理を行った場合においても、カプセルの溶解・変形がなく、カプセル同士の付着も生じないソフトカプセルが得られることがわかった。 According to the results of controls and tests 1-1 to 1-13, by immersing the soft capsule in a dipping solution containing water-soluble dietary fiber, reduced starch saccharified product or starch saccharified product, heat sterilization during the production of general processed foods was carried out. It was found that sufficient heat resistance that can withstand the process and the like is imparted. Of these, in particular, by immersing the soft capsule in a dipping solution containing water-soluble dietary fiber or a reduced starch saccharified product having an average molecular weight of 800 or more, higher and more stable heat resistance is imparted, and the jelly-like raw capsule is oiled. It was found that even when the heat treatment was carried out at 85 ° C. for 1 hour, soft capsules could be obtained in which the capsules were not melted or deformed and the capsules did not adhere to each other.
具体的には、浸漬処理を行わない対照では、カプセル付着温度は70℃と低いが、水溶性食物繊維、還元澱粉糖化物又は澱粉糖化物を含む浸漬液にソフトカプセルを浸漬することによって、カプセル付着温度は85℃~95℃にまで高くなることが見出された。このうち、水溶性食物繊維又は平均分子量が800以上の還元澱粉糖化物を含む浸漬液にソフトカプセルを浸漬することによって、カプセル付着温度は15℃以上も高くなり、特に水溶性食物繊維のうち、ポリデキストロースが配合された浸漬液にカプセルを浸漬することによって、カプセル付着温度は20℃も高くなり、優れた耐熱性が付与されることがわかった。他方、浸漬処理後のカプセルの水分活性値(AW)を確認したところ、耐熱性が付与されたカプセルは、浸漬処理を行っていないカプセル(対照)の水分活性値よりも低く調整されており、約0.92~0.93の値を示す傾向があることがわかった。 Specifically, in the control without the immersion treatment, the capsule adhesion temperature is as low as 70 ° C., but the capsule adheres by immersing the soft capsule in an immersion liquid containing water-soluble dietary fiber, reduced starch saccharified product or starch saccharified product. It was found that the temperature increased from 85 ° C to 95 ° C. Of these, by immersing the soft capsule in a dipping solution containing water-soluble dietary fiber or a reduced starch saccharified product having an average molecular weight of 800 or more, the capsule adhesion temperature is raised by 15 ° C. or more, and particularly among the water-soluble dietary fibers, poly. It was found that by immersing the capsule in the immersion liquid containing starch, the capsule adhesion temperature was raised by as much as 20 ° C., and excellent heat resistance was imparted. On the other hand, when the water activity value (AW) of the capsule after the immersion treatment was confirmed, the water activity value of the capsule to which the heat resistance was imparted was adjusted to be lower than the water activity value of the capsule (control) not subjected to the immersion treatment. It was found that it tended to show a value of about 0.92 to 0.93.
[実施例2]
2.浸漬液の濃度の検討(1-1)
水溶性食物繊維であるポリデキストロース(成分NO.A-1)を含む浸漬液について、ポリデキストロースが70重量%含まれる浸漬液(原液)、35重量%含まれる浸漬液(精製水で原液を2倍に希釈したもの)、17.5重量%含まれる浸漬液(精製水で原液を4倍に希釈したもの)を準備した。実施例1で製造したソフトカプセルについて、上述した濃度が異なる3種類の浸漬液を用い、実施例1と同様の方法でカプセルの浸漬処理を行った。浸漬処理されたソフトカプセルについて、75℃、80℃、85℃又は90℃の加熱温度でそれぞれ1時間の加熱処理を行った以外は、実施例1と同様の方法で加熱処理を行い、それぞれの加熱温度で処理されたカプセルについて、表2に示す基準に基づいて耐熱性の評価を行った。結果を以下表4に示す。
[Example 2]
2. 2. Examination of the concentration of the immersion liquid (1-1)
Regarding the dipping solution containing polydextrose (component NO.A-1) which is a water-soluble dietary fiber, the diluting solution containing 70% by weight of polydextrose (stock solution) and the diluting solution containing 35% by weight (stock solution with purified water 2). A 2-fold diluted solution) and a dipping solution containing 17.5% by weight (a 4-fold diluted stock solution with purified water) were prepared. For the soft capsules produced in Example 1, the capsules were immersed in the same manner as in Example 1 using the above-mentioned three types of dipping solutions having different concentrations. The soaked soft capsules were heat-treated in the same manner as in Example 1 except that they were heat-treated at a heating temperature of 75 ° C., 80 ° C., 85 ° C. or 90 ° C. for 1 hour, respectively. The heat resistance of the capsules treated at temperature was evaluated based on the criteria shown in Table 2. The results are shown in Table 4 below.
この結果によれば、水溶性食物繊維であるポリデキストロースが70重量%含まれる浸漬液で浸漬処理することにより、寒天を皮膜基材とするゼリー状のソフトカプセルに対し、90℃もの高温にも耐えうる安定した十分な耐熱性が付与されることがわかった。また、濃度が35重量%の浸漬液については、85℃までの加熱に耐えうる耐熱性が付与されることがわかった。なお、ポリデキストロースが17.5重量%含まれる浸漬液での浸漬処理では加熱温度が80℃までの耐熱性が付与された。 According to this result, by dipping with a dipping solution containing 70% by weight of polydextrose, which is a water-soluble dietary fiber, a jelly-like soft capsule using agar as a film base material can withstand a high temperature of 90 ° C. It was found that stable and sufficient heat resistance was imparted. Further, it was found that the immersion liquid having a concentration of 35% by weight was imparted with heat resistance capable of withstanding heating up to 85 ° C. In the dipping treatment with a dipping solution containing 17.5% by weight of polydextrose, heat resistance up to a heating temperature of 80 ° C. was imparted.
[実施例3]
3.浸漬液の濃度の検討(1-2)
平均分子量が約1230の還元澱粉糖化物(成分NO.B-1)を含む浸漬液について、その濃度が70重量%の浸漬液(原液)、35重量%の浸漬液(精製水で原液を2倍に希釈したもの)、17.5重量%含まれる浸漬液(精製水で原液を4倍に希釈したもの)を準備した。実施例1で製造したソフトカプセルについて、上述した濃度が異なる3種類の浸漬液を用い、実施例1と同様の方法でカプセルの浸漬処理を行った。浸漬処理されたソフトカプセルについて、75℃、80℃、85℃又は90℃の加熱温度でそれぞれ1時間の加熱処理を行った以外は、実施例1と同様の方法で加熱処理を行い、それぞれの加熱温度で処理されたカプセルについて、表2に示す基準に基づいて耐熱性の評価を行った。結果を以下表5に示す。
[Example 3]
3. 3. Examination of the concentration of the immersion liquid (1-2)
For the immersion liquid containing the reduced starch saccharified product (component NO.B-1) having an average molecular weight of about 1230, the immersion liquid (stock solution) having a concentration of 70% by weight and the immersion liquid (stock solution) having a concentration of 35% by weight (2 stock solutions with purified water). A 2-fold diluted solution) and a dipping solution containing 17.5% by weight (a 4-fold diluted stock solution with purified water) were prepared. For the soft capsules produced in Example 1, the capsules were immersed in the same manner as in Example 1 using the above-mentioned three types of dipping solutions having different concentrations. The soaked soft capsules were heat-treated in the same manner as in Example 1 except that they were heat-treated at a heating temperature of 75 ° C., 80 ° C., 85 ° C. or 90 ° C. for 1 hour, respectively. The heat resistance of the capsules treated at temperature was evaluated based on the criteria shown in Table 2. The results are shown in Table 5 below.
この結果によれば、平均分子量が約1230の還元澱粉糖化物が70重量%含まれる浸漬液で浸漬処理することにより、寒天を皮膜基材とするゼリー状のソフトカプセルに対し、90℃もの高温にも耐えうる耐熱性が付与されることがわかった。また、濃度が35重量%の浸漬液については、85℃までの加熱に耐えうる耐熱性が付与されることがわかった。なお、濃度が17.5重量%含まれる浸漬液での浸漬処理では十分な耐熱性付与効果はみられなかった。 According to this result, by dipping in a dipping solution containing 70% by weight of reduced starch saccharified product having an average molecular weight of about 1230, the temperature of the jelly-like soft capsule using agar as a film base was as high as 90 ° C. It was found that the heat resistance that can be withstood is imparted. Further, it was found that the immersion liquid having a concentration of 35% by weight was imparted with heat resistance capable of withstanding heating up to 85 ° C. In addition, the effect of imparting sufficient heat resistance was not observed in the dipping treatment with the dipping solution containing 17.5% by weight of the concentration.
[実施例4]
4.浸漬処理時間の検討
下記表6に示す成分を有する浸漬液を対照及び試験4-1~4-6についてそれぞれ準備した。なお、本実施例における浸漬液のうち、試験4-1と試験4-3~4-6で用いた浸漬液は、いずれも表1に示す各製品の原液をそのまま用いている。試験4-2で用いた浸漬液は、精製水30gに対応する製品70gを溶解させたものを浸漬液として用いている。実施例1で製造したソフトカプセルについて、各浸漬液への浸漬処理時間を、1時間、3時間、6時間、12時間、24時間、36時間又は72時間と変えた以外は、実施例1と同様の方法で浸漬処理を行った。浸漬処理されたソフトカプセルについて、実施例1と同様の方法でカプセルの水分活性値の測定及び85℃で1時間加熱処理を行い、表2に示す基準に基づいて耐熱性の評価を行った。結果を以下表6に示す。
[Example 4]
4. Examination of immersion treatment time Immersion solutions having the components shown in Table 6 below were prepared for controls and tests 4-1 to 4-6, respectively. Of the dipping liquids in this example, the undiluted liquids of each product shown in Table 1 are used as they are for the dipping liquids used in Test 4-1 and Tests 4-3-4-6. As the immersion liquid used in Test 4-2, a solution in which 70 g of a product corresponding to 30 g of purified water is dissolved is used as the immersion liquid. The soft capsules produced in Example 1 are the same as in Example 1 except that the immersion treatment time in each immersion liquid is changed to 1 hour, 3 hours, 6 hours, 12 hours, 24 hours, 36 hours or 72 hours. The immersion treatment was carried out by the method of. The immersion-treated soft capsules were subjected to measurement of the water activity value of the capsules and heat treatment at 85 ° C. for 1 hour in the same manner as in Example 1, and the heat resistance was evaluated based on the criteria shown in Table 2. The results are shown in Table 6 below.
この結果によれば、水溶性食物繊維を含有する浸漬液に浸漬させた場合には、浸漬時間が1時間と比較的短い時間であっても耐熱性が付与され、浸漬時間を12時間とすることにより、より優れた耐熱性が付与されることがわかった(試験4-1及び試験4-2)。また、還元澱粉糖化物を含有する浸漬液に浸漬させた場合においては、分子量が比較的大きい成分を用いると浸漬時間が短くても耐熱性が付与されるが、分子量が小さい場合には12時間以上の浸漬時間を要することがわかった(試験4-3~4-5)。また、耐熱性が付与されたカプセルの水分活性値を確認したところ、耐熱性が得られたカプセル(評価:◎又は〇)の水分活性値は、対照区の約0.99よりも低く、約0.92~0.95の狭い範囲内に調整される傾向にあることがわかった。それゆえ、浸漬処理後のカプセルの水分活性値(AW)が、この約0.92~0.95の範囲内にあることが、ソフトカプセルの耐熱化に重要であると考えられた。 According to this result, when the product is immersed in a dipping solution containing water-soluble dietary fiber, heat resistance is imparted even if the immersion time is as short as 1 hour, and the immersion time is 12 hours. As a result, it was found that more excellent heat resistance was imparted (Test 4-1 and Test 4-2). Further, when immersed in a dipping solution containing a reduced starch saccharified product, heat resistance is imparted even if the immersion time is short when a component having a relatively large molecular weight is used, but when the molecular weight is small, it is 12 hours. It was found that the above immersion time was required (tests 4-3 to 4-5). When the water activity value of the heat-resistant capsule was confirmed, the water activity value of the heat-resistant capsule (evaluation: ◎ or 〇) was lower than that of the control group, which was about 0.99. It was found that it tends to be adjusted within a narrow range of 0.92 to 0.95. Therefore, it was considered that it is important for the heat resistance of the soft capsule that the water activity value (AW) of the capsule after the immersion treatment is in the range of about 0.92 to 0.95.
[実施例5]
5.浸漬処理によるソフトカプセルの耐熱性付与(2)
(寒天及びアルギン酸塩皮膜ソフトカプセルの製造)
以下実施例に用いたソフトカプセルは、多重ノズルでカプセル皮膜溶液と内容物を同時に冷却油中に滴下させて製造する滴下法により得られた、シームレスソフトカプセルを用いた。カプセル皮膜溶液には、水100重量部に寒天1重量部及びアルギン酸ナトリウム2重量部を溶解させた寒天及びアルギン酸塩溶液を用い、内容物にはオリーブオイル95重量%にレモンフレーバー5重量%を混合した香油を用いた。冷却油中に滴下されて形成したゼリー状のソフトカプセルを洗浄し、カプセル外周に付着した冷却油を除去した。その後、カプセルを5%の乳酸カルシウム水溶液に10分間浸漬させて、カプセル皮膜中に含まれるアルギン酸塩をカルシウム架橋させた。得られたソフトカプセルの直径は3mmであり、ソフトカプセル1粒あたりの重量は16mg、ゼリー強度(日寒水式測定法)は1000~1300g/cm2であった。製造したソフトカプセルは、浸漬処理を行うまで、ゼリー状のカプセル皮膜の乾燥を防ぐため、保存液(精製水97.9重量%、ソルビン酸カリウム2重量%及びクエン酸0.1重量%)に入れて保存した。
[Example 5]
5. Improving heat resistance of soft capsules by dipping treatment (2)
(Manufacturing of agar and alginate film soft capsules)
As the soft capsules used in the following examples, seamless soft capsules obtained by a dropping method produced by dropping the capsule film solution and the contents into the cooling oil at the same time with multiple nozzles were used. For the capsule film solution, use an agar and alginate solution in which 1 part by weight of agar and 2 parts by weight of sodium alginate are dissolved in 100 parts by weight of water, and the content is a mixture of 95% by weight of olive oil and 5% by weight of lemon flavor. The perfume oil used was used. The jelly-like soft capsules formed by dropping in the cooling oil were washed to remove the cooling oil adhering to the outer periphery of the capsules. Then, the capsule was immersed in a 5% aqueous solution of calcium lactate for 10 minutes to crosslink the alginate contained in the capsule film with calcium. The diameter of the obtained soft capsule was 3 mm, the weight per soft capsule was 16 mg, and the jelly strength (Nichikansui method) was 1000 to 1300 g / cm 2 . The produced soft capsules are placed in a preservative solution (97.9% by weight of purified water, 2% by weight of potassium sorbate and 0.1% by weight of citric acid) to prevent the jelly-like capsule film from drying until the immersion treatment is performed. And saved.
(浸漬処理)
下記表7に示す成分を有する浸漬液を対照及び試験5-1~5-13についてそれぞれ準備した。なお、本実施例における浸漬液のうち、試験5-1、5-3~5-7、5-9~13は、いずれも表1に示す各製品の原液をそのまま用いている。試験5-2及び試験5-8で用いた浸漬液は、いずれも精製水30gに対応する製品70gを溶解させたものを浸漬液として用いている。表7に示す対照及び試験5-1~5-13の各浸漬液に、ソフトカプセルと浸漬液の重量割合が1:1となるように、ソフトカプセルを常温(20±5℃)で各浸漬液に浸漬させた。浸漬時間は12時間とした。
(Immersion treatment)
Immersion solutions having the components shown in Table 7 below were prepared for controls and tests 5-1 to 5-13, respectively. Of the dipping solutions in this example, the undiluted solutions of the products shown in Table 1 are used as they are for tests 5-1, 5-3 to 5-7, and 5-9 to 13. As the immersion liquid used in Test 5-2 and Test 5-8, the immersion liquid in which 70 g of the product corresponding to 30 g of purified water is dissolved is used as the immersion liquid. In each of the dipping solutions of the controls and tests 5-1 to 5-13 shown in Table 7, soft capsules were added to each dipping solution at room temperature (20 ± 5 ° C.) so that the weight ratio of the soft capsule to the dipping solution was 1: 1. Soaked. The immersion time was 12 hours.
浸漬処理を行ったソフトカプセルについて、実施例1と同様の方法で、食用油中85℃・1時間の加熱処理に対する耐熱性評価と、カプセル同士の付着温度の測定を行った。対照及び試験5-1~5-13の結果を以下表7に示す。 The soaked soft capsules were evaluated for heat resistance to heat treatment at 85 ° C. for 1 hour in cooking oil and the adhesion temperature between the capsules was measured by the same method as in Example 1. The results of controls and tests 5-1 to 5-13 are shown in Table 7 below.
本実施例では、寒天を皮膜基剤とするカプセル皮膜に、耐熱性が高いとされるアルギン酸ゲルを含有させているものの、浸漬処理を行わない対照区のカプセルは75℃でカプセル同士が付着し、85℃では溶解してしまう。しかしながら、試験5-1~5-8の結果によれば、水溶性食物繊維、還元澱粉糖化物又は澱粉糖化物を含む浸漬液にソフトカプセルを浸漬することによって、一般加工食品の製造時における加熱殺菌工程等に耐えうる十分な耐熱性が付与されることがわかった。具体的には、浸漬処理を行わない対照区では、カプセル付着温度は75℃と低いが、水溶性食物繊維、還元澱粉糖化物又は澱粉糖化物を含む浸漬液にソフトカプセルを浸漬することによって、カプセル付着温度は85℃~95℃にまで高くなることが見出された。 In this example, although the capsule film using agar as the film base contains alginate gel, which is said to have high heat resistance, the capsules in the control group not subjected to the immersion treatment adhere to each other at 75 ° C. , It melts at 85 ° C. However, according to the results of Tests 5-1 to 5-8, by immersing the soft capsule in a dipping solution containing water-soluble dietary fiber, reduced starch saccharified product or starch saccharified product, heat sterilization during the production of general processed foods is performed. It was found that sufficient heat resistance that can withstand the process and the like is imparted. Specifically, in the control group not subjected to the immersion treatment, the capsule adhesion temperature is as low as 75 ° C., but the capsule is encapsulated by immersing the soft capsule in an immersion liquid containing water-soluble dietary fiber, reduced starch saccharified product or starch saccharified product. It was found that the adhesion temperature increased from 85 ° C to 95 ° C.
[実施例6]
6.浸漬液の濃度の検討(2-1)
実施例5で製造した、寒天及びアルギン酸塩皮膜のソフトカプセルを用いて、次の試験を行った。水溶性食物繊維であるポリデキストロース(成分NO.A-1)を含む浸漬液について、ポリデキストロースが70重量%含まれる浸漬液(原液)、35重量%含まれる浸漬液(精製水で原液を2倍に希釈したもの)、17.5重量%含まれる浸漬液(精製水で原液を4倍に希釈したもの)を準備した。実施例5と同様の方法で、上述した濃度が異なる3種類の浸漬液を用い、ゼリー状のシームレスソフトカプセルの浸漬処理を行った。浸漬処理されたソフトカプセルについて、75℃、80℃、85℃又は90℃の加熱温度でそれぞれ1時間の加熱処理を行った以外は、実施例5と同様の方法で加熱処理を行い、それぞれの加熱温度で処理されたカプセルについて、表2に示す基準に基づいて耐熱性の評価を行った。結果を以下表8に示す。
[Example 6]
6. Examination of the concentration of the immersion liquid (2-1)
The following tests were performed using the agar and alginate film soft capsules produced in Example 5. Regarding the dipping solution containing polydextrose (component NO.A-1) which is a water-soluble dietary fiber, the diluting solution containing 70% by weight of polydextrose (stock solution) and the diluting solution containing 35% by weight (stock solution with purified water 2). A 2-fold diluted solution) and a dipping solution containing 17.5% by weight (a 4-fold diluted stock solution with purified water) were prepared. In the same manner as in Example 5, a jelly-like seamless soft capsule was immersed in the above-mentioned three types of immersion liquids having different concentrations. The soaked soft capsules were heat-treated in the same manner as in Example 5 except that they were heat-treated at a heating temperature of 75 ° C., 80 ° C., 85 ° C. or 90 ° C. for 1 hour, respectively. The heat resistance of the capsules treated at temperature was evaluated based on the criteria shown in Table 2. The results are shown in Table 8 below.
この結果によれば、水溶性食物繊維であるポリデキストロースが70重量%含まれる浸漬液で浸漬処理することにより、寒天及びアルギン酸塩を皮膜基材とするゼリー状のソフトカプセルに対し、90℃もの高温にも耐えうる安定した十分な耐熱性が付与されることがわかった。また、濃度が35重量%の浸漬液については、85℃までの加熱に耐えうる耐熱性が付与されることがわかった。なお、ポリデキストロースが17.5重量%含まれる浸漬液での浸漬処理では加熱温度が80℃までの耐熱性が付与された。 According to this result, by dipping in a dipping solution containing 70% by weight of polydextrose, which is a water-soluble dietary fiber, the temperature is as high as 90 ° C. as compared with the jelly-like soft capsules using agar and alginate as a film base material. It was found that stable and sufficient heat resistance that can withstand the above is imparted. Further, it was found that the immersion liquid having a concentration of 35% by weight was imparted with heat resistance capable of withstanding heating up to 85 ° C. In the dipping treatment with a dipping solution containing 17.5% by weight of polydextrose, heat resistance up to a heating temperature of 80 ° C. was imparted.
[実施例7]
7.浸漬液の濃度の検討(2-2)
実施例5で製造した、寒天及びアルギン酸塩皮膜のソフトカプセルを用いて、次の試験を行った。平均分子量が約1230の還元澱粉糖化物(成分NO.B-1)を含む浸漬液について、その濃度が70重量%の浸漬液(原液)、35重量%の浸漬液(精製水で原液を2倍に希釈したもの)、17.5重量%含まれる浸漬液(精製水で原液を4倍に希釈したもの)を準備した。実施例5と同様の方法で、上述した濃度が異なる3種類の浸漬液を用い、ゼリー状のシームレスソフトカプセルの浸漬処理を行った。浸漬処理されたソフトカプセルについて、75℃、80℃、85℃又は90℃の加熱温度でそれぞれ1時間の加熱処理を行った以外は、実施例5と同様の方法で加熱処理を行い、それぞれの加熱温度で処理されたカプセルについて、表2に示す基準に基づいて耐熱性の評価を行った。結果を以下表9に示す。
[Example 7]
7. Examination of the concentration of the immersion liquid (2-2)
The following tests were performed using the agar and alginate film soft capsules produced in Example 5. For the immersion liquid containing the reduced starch saccharified product (component NO.B-1) having an average molecular weight of about 1230, the immersion liquid (stock solution) having a concentration of 70% by weight and the immersion liquid (stock solution) having a concentration of 35% by weight (2 stock solutions with purified water). A 2-fold diluted solution) and a dipping solution containing 17.5% by weight (a 4-fold diluted stock solution with purified water) were prepared. In the same manner as in Example 5, a jelly-like seamless soft capsule was immersed in the above-mentioned three types of immersion liquids having different concentrations. The soaked soft capsules were heat-treated in the same manner as in Example 5 except that they were heat-treated at a heating temperature of 75 ° C., 80 ° C., 85 ° C. or 90 ° C. for 1 hour, respectively. The heat resistance of the capsules treated at temperature was evaluated based on the criteria shown in Table 2. The results are shown in Table 9 below.
この結果によれば、平均分子量が約1230の還元澱粉糖化物が70重量%含まれる浸漬液で浸漬処理することにより、寒天及びアルギン酸塩を皮膜基材とするゼリー状のソフトカプセルに対し、90℃もの高温にも耐えうる耐熱性が付与されることがわかった。また、濃度が35重量%の浸漬液については、85℃までの加熱に耐えうる耐熱性が付与されることがわかった。なお、濃度が17.5重量%含まれる浸漬液での浸漬処理では十分な耐熱性付与効果はみられなかった。 According to this result, by dipping in a dipping solution containing 70% by weight of reduced starch saccharified product having an average molecular weight of about 1230, the temperature was 90 ° C. for a jelly-like soft capsule using agar and alginate as a film base material. It was found that heat resistance that can withstand high temperatures is imparted. Further, it was found that the immersion liquid having a concentration of 35% by weight was imparted with heat resistance capable of withstanding heating up to 85 ° C. In addition, the effect of imparting sufficient heat resistance was not observed in the dipping treatment with the dipping solution containing 17.5% by weight of the concentration.
本発明は、上記の実施形態又は実施例に限定されるものでなく、特許請求の範囲に記載された発明の要旨を逸脱しない範囲内での種々、設計変更した形態も技術的範囲に含むものである。 The present invention is not limited to the above-described embodiments or examples, and various design-modified forms within the scope of the invention described in the claims are also included in the technical scope. ..
Claims (6)
前記浸漬工程における浸漬時間は、
前記成分の平均分子量が1200以上であるときは1時間以上、
前記成分の平均分子量が1200未満であるときは12時間以上であり、
前記浸漬工程後の前記カプセル皮膜の水分活性値が0.92~0.95であることを特徴とするソフトカプセルの製造方法。 A soft capsule containing agar as a film base for a capsule film is immersed in a dipping solution containing 35% by weight or more of at least one component selected from the group consisting of water-soluble dietary fiber, reduced starch saccharified product and starch saccharified product. Has a dipping process ,
The immersion time in the immersion step is
When the average molecular weight of the above components is 1200 or more, 1 hour or more,
When the average molecular weight of the component is less than 1200, it is 12 hours or more.
A method for producing a soft capsule, wherein the water activity value of the capsule film after the dipping step is 0.92 to 0.95 .
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US20040052910A1 (en) | 2000-12-20 | 2004-03-18 | Akihiro Nakamura | Cacao husk-origin water soluble dietary fiber, process for producing the same, foods and drinks with the use thereof and process for producing the same |
JP2004262866A (en) | 2003-03-03 | 2004-09-24 | Eisai Co Ltd | Soft elastic capsule |
JP2007161653A (en) | 2005-12-14 | 2007-06-28 | Fuji Capsule Kk | Coating film composition for soft capsule |
JP2015231955A (en) | 2014-06-09 | 2015-12-24 | 中日本カプセル 株式会社 | Soft capsule coating film and soft capsule |
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