JPS5971673A - Sugar-coated nutrient food capsule - Google Patents
Sugar-coated nutrient food capsuleInfo
- Publication number
- JPS5971673A JPS5971673A JP57179153A JP17915382A JPS5971673A JP S5971673 A JPS5971673 A JP S5971673A JP 57179153 A JP57179153 A JP 57179153A JP 17915382 A JP17915382 A JP 17915382A JP S5971673 A JPS5971673 A JP S5971673A
- Authority
- JP
- Japan
- Prior art keywords
- soluble
- water
- sugar
- capsule
- vitamin
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、油溶性栄養成分および水溶性栄養成分を含有
する糖衣カプセル状栄養食品に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a sugar-coated capsule nutritional food containing oil-soluble nutritional components and water-soluble nutritional components.
医薬品、菓子、栄養食品等において、品質維持のために
構成成分の全部または一部をカプセルに封入したものは
公知である。カプセルとしては、ふつうゼラチンから作
られたものが用いられ、ハードカプセルとソフトカプセ
ルがあるが、飲み易さくまたは食べ易さ）の点では後者
がすぐれているので、医薬品以外の分野ではソフトカプ
セルを使用することが多い。BACKGROUND ART In pharmaceuticals, confectionery, nutritional foods, etc., it is known that all or part of the constituent components are encapsulated in capsules to maintain quality. Capsules are usually made from gelatin, and there are hard capsules and soft capsules, but the latter are superior in terms of ease of swallowing or eating, so soft capsules are used in fields other than pharmaceuticals. There are many.
しかしながら、封入するものが液体の場合、ソフトカプ
セルには油性物質しか封入できないという欠点があり、
このため、水溶性栄養成分をソフトカプセル入り油溶性
栄養成分と一体化して栄養的なバランスをよくした栄養
食品を製造することは困難である。油溶性栄養成分入り
カプセルと粉末状水溶性栄養成分との単なる混合物また
はその錠剤とする方法（例えば特開昭５７−１０７２３
８号）が知られているが、粉粒状の混合物は食品として
好ましい形態ではないし、錠剤状の混合物とする方法は
、打錠時にカプセルが破壊するのを防ぐため、カプセル
の補強が必要であり、また成形性との関係でカプセルの
量を多くできないという欠点がある。またソフトカブモ
ル使用品は、ハードカプセル使用品よりも口当りの点で
はすぐれているものの、カプセル自体の風味は決して良
いものではないから、飲食品として利用するには、他の
風味良好な物質と混用するかカプセルの内容物に香料や
調味料を混入することが必要である。However, if the substance to be encapsulated is liquid, soft capsules have the disadvantage that they can only encapsulate oil-based substances.
For this reason, it is difficult to produce a nutritionally balanced nutritional food by integrating water-soluble nutritional components with oil-soluble nutritional components contained in soft capsules. A method of preparing a simple mixture of an oil-soluble nutritional ingredient-containing capsule and a powdered water-soluble nutritional ingredient or a tablet thereof (for example, Japanese Patent Application Laid-Open No. 57-10723
No. 8) is known, but the powder mixture is not a desirable form for food, and the method of making a tablet mixture requires reinforcement of the capsule to prevent it from breaking during tableting. Another disadvantage is that the amount of capsules cannot be increased due to moldability. Also, although products using soft Kabumol have a better mouthfeel than products using hard capsules, the capsules themselves do not have a good flavor, so in order to use them as food or drinks, they must be mixed with other substances that have a good flavor. It is necessary to incorporate flavorings and seasonings into the contents of the capsule.
本発明者は、上述のような問題点を考慮し、ソフトカプ
セルに密封されて安定な油溶性栄養成分と水溶性栄養成
分とを、形態、風味および栄養のいずれの面から見ても
すぐれた食品として一体化することを目的とする研究を
重ねた結果、油溶性栄養成分を封入したソフトカプセル
に糖衣を施すこと、そしてこの糖衣層に、（砂糖以外の
）水溶性栄養成分を含有させることに想到した。しがし
なが呟実験の結果、水溶性栄養成分含有糖衣を施すと、
カプセルの安定性力叱しく損なわれ、保存中にピンホー
ルを止してカプセルの内容物が漏出したり異味・異臭を
生じたりし易いことが判明した。このような現象は、水
溶性栄養成分がビタミンＣである場合、特に顕著に認め
られる。Taking the above-mentioned problems into consideration, the present inventor has developed a food product that contains stable oil-soluble nutritional ingredients and water-soluble nutritional ingredients that are sealed in soft capsules and is excellent in terms of form, flavor, and nutrition. As a result of repeated research aimed at integrating oil-soluble nutritional ingredients into a single product, we came up with the idea of applying sugar coating to soft capsules containing oil-soluble nutritional ingredients, and of incorporating water-soluble nutritional ingredients (other than sugar) into this sugar-coated layer. did. As a result of experiments by Shigashina, when sugar coating containing water-soluble nutritional ingredients is applied,
It was found that the stability of the capsules was seriously impaired, and that the contents of the capsules were likely to leak out due to pinhole closure during storage, causing off-taste and odor. Such a phenomenon is particularly noticeable when the water-soluble nutritional component is vitamin C.
更に実験を進めた結果、上記カプセルの損傷は、ビタミ
ンＣなどゼラチンと反応性のある水溶性栄養成分が、糖
衣形成］二程において繰返し付与されたシロップの水分
と共にカプセル表面に移行してゼラチン膜を劣化させる
ためであることがわかった。As a result of further experiments, it was found that the damage to the capsules was caused by water-soluble nutritional components that are reactive with gelatin, such as vitamin C, migrating to the capsule surface together with the water from the syrup that was repeatedly applied during the sugar coating formation step, causing the gelatin film to deteriorate. It turns out that this is because it causes deterioration.
本発明は、上述のようなカプセルの安定性低下の問題も
解決することに成功した糖衣カプセル製品、すなわち、
油溶性栄養成分を封入したソフトカプセルに、砂糖以外
の水溶性栄養成分および水溶性多糖類を含有する糖衣を
施してなる糖衣カプセル状栄養食品を提供するものであ
る。The present invention provides a sugar-coated capsule product that also successfully solves the problem of decreased stability of capsules as described above, namely:
To provide a sugar-coated nutritional food in the form of a capsule, which is made by coating a soft capsule containing an oil-soluble nutritional component with a sugar coating containing a water-soluble nutritional component other than sugar and a water-soluble polysaccharide.
本発明の栄養食品において、糖衣中１こ含有させる水溶
性多糖類とは、アラビアガム、ペクチン、寒天、アルギ
ン酸ナトリウム等で代表される可食性の水溶性多糖類で
ある。これらの多糖類は水溶液から乾燥すると安定な皮
膜を形成し、この皮膜は、累月の高分子性と親水性に基
づ（・てかなりの量の水を保持する能力を持つ。したが
って、カプセルに糖衣を施す場合（こ、シロップ中１こ
水溶性多糖類を溶解させておくこと１こより、何層も重
ねて付与する糖衣の少なくとも最初の層（カプセルに最
も近い層）に水溶性多糖類を均一に含有させると、その
多糖類により、その後に付与されたシロ・ンプの水分が
保持されてゼラチンと反応性のある水溶性栄養成分がカ
プセル表面まで移行せず、カプセル膜の劣化が防止され
る。このような（幾構によるカプセルの損傷防止効果は
、糖衣の全層に水溶性多糖類を含有させたほうが顕著１
ごなることはν）うまでもない。In the nutritional food of the present invention, the water-soluble polysaccharide contained in the sugar coating is an edible water-soluble polysaccharide represented by gum arabic, pectin, agar, sodium alginate, and the like. These polysaccharides form a stable film when dried from an aqueous solution, and this film has the ability to retain significant amounts of water due to its polymeric and hydrophilic nature. When sugar-coating (this is done by dissolving one water-soluble polysaccharide in the syrup), the water-soluble polysaccharide is added to at least the first layer (the layer closest to the capsule) of the sugar coating that is applied in many layers. When it is uniformly contained, the polysaccharide retains the moisture in the syrup added afterwards, preventing the water-soluble nutritional components that are reactive with gelatin from migrating to the capsule surface, preventing deterioration of the capsule membrane. The effect of preventing damage to capsules due to their structure is more pronounced when water-soluble polysaccharides are contained in the entire layer of the sugar coating1.
There is no need to worry about it.
本発明の栄養食品において、ソフトカプセル中に封入す
る油溶性栄養成分には特に制限がなく、ビタミンＡ、同
Ｄ、同Ｅ、リノール酸、各種植物油脂、香油等を適宜混
合して用いることができる。カプセルの粒径も特に限定
されるわけではないが、通常、０．５〜１０ｍｍ程度が
適当である。また糖衣中に含有させることができる水溶
性栄養成分としては、さきに述べたビタミンＣのほか、
ビタミンＢＭ、アミノ酸、ミネラルなどがある。本発明
の効果は、糖衣中の水溶性成分かゼラチンと反応してこ
れを変質させる性質の強いものであるとき最も顕著であ
るが、セラチンと反応性のない水溶性成分および水に不
溶性の成分も同時に用いてもよいことはいうまでもない
。糖衣中には、水溶性栄養成分のほか、クエン酸等の酸
味料、色素、香料などを含有させてもよい。In the nutritional food of the present invention, there is no particular restriction on the oil-soluble nutritional ingredients to be encapsulated in the soft capsules, and vitamins A, D, E, linoleic acid, various vegetable oils, perfume oils, etc. can be mixed as appropriate. . Although the particle size of the capsule is not particularly limited, it is usually about 0.5 to 10 mm. In addition to the water-soluble nutritional ingredients that can be contained in the sugar coating, in addition to the vitamin C mentioned earlier,
Contains vitamin BM, amino acids, minerals, etc. The effect of the present invention is most remarkable when the water-soluble components in sugar coating have a strong property of reacting with gelatin and altering it, but water-soluble components that do not react with seratin and water-insoluble components It goes without saying that both may be used at the same time. In addition to water-soluble nutritional components, the sugar coating may contain acidulants such as citric acid, pigments, flavors, and the like.
水溶性多糖類を糖衣中にどの程度含有させるのが適当か
は、実験により決定することが望ましい。前述の機構に
よるカプセル膜劣化の起こり易さは、糖衣中のゼラチン
反応性成分の種類および濃度によって異なるし、水溶性
多糖類の有効度もその種類によって異なるからである。The appropriate amount of water-soluble polysaccharide to be included in the sugar coating is desirably determined through experiments. This is because the ease with which capsule membrane deterioration occurs due to the above-mentioned mechanism varies depending on the type and concentration of the gelatin-reactive component in the sugar coating, and the effectiveness of the water-soluble polysaccharide also varies depending on the type.
しめ化ながら、一応の目安を示せば、糖衣重量に対して
０．０５〜３．０％である。As a rough guideline, it is 0.05 to 3.0% based on the weight of sugar coating.
本発明の栄養食品を製造するには、常法によって油溶性
栄養成分を封入しだソフトカプセルをまず製造し、次い
でこれにシロップと糖衣形成用の粉末（ふつう砂糖を主
成分とする）を交互に噴霧する常法により糖衣を施すに
当り、シロ・ンプに水溶性多糖類を溶力化でおけばよい
。水溶性栄養成分およびその他の添加物は粉末に混入し
ておくことが望まし−・が、セラチンに対して反応性の
ないものの場合、あるいは最内層以外の糖衣層を形成す
る場合には、シロップ中に溶解しておいても差支えない
。糖衣形成終了後は、製品の水分が約（）、２〜５％に
なるまで乾燥することが望ましい。To produce the nutritional food of the present invention, soft capsules encapsulating oil-soluble nutritional ingredients are first produced by a conventional method, and then syrup and powder for forming a sugar coating (usually containing sugar as the main ingredient) are alternately added to the capsules. When applying sugar coating by the conventional method of spraying, it is sufficient to dissolve the water-soluble polysaccharide in the syrup. It is desirable to mix water-soluble nutritional ingredients and other additives into the powder, but if they are non-reactive with seratin, or if they form a sugar coating layer other than the innermost layer, syrup There is no problem even if it is dissolved in the liquid. After forming the sugar coating, it is desirable to dry the product until the moisture content of the product is approximately 2 to 5%.
本発明の栄養食品は、上述のような独特の組成および構
造に基づき、下記のように多くの特長を有するものであ
る。The nutritional food of the present invention is based on the above-mentioned unique composition and structure, and has many features as described below.
い）風味がすぐれている。これは風味上問題があるカプ
セルが糖衣で被覆されているからで、糖衣中に水溶性の
調味成分を含有させれば−そう風味のよいものとなる。b) Has excellent flavor. This is because the capsules, which have a problem with flavor, are coated with sugar coating, and if water-soluble seasoning ingredients are included in the sugar coating, the capsules will have a good flavor.
（１１）油溶性栄養成分および水溶性栄養成分の安定性
がよく、長期間、品質が一定に保たれる。これは、油溶
性栄養成分については水溶性多糖類の作用に上りカプセ
ル膜の劣化が防止され、また水溶性栄養成分については
固い糖衣中１こあって空気中の酸素や水蒸気との接触が
遮断されるからである。(11) The stability of oil-soluble nutritional components and water-soluble nutritional components is good, and the quality is maintained constant for a long period of time. This is because the water-soluble polysaccharides act on oil-soluble nutritional components to prevent the capsule membrane from deteriorating, and the water-soluble nutritional components are contained in a hard sugar coating that blocks contact with oxygen and water vapor in the air. This is because it will be done.
（ｉｉｉ）油溶性栄養成分と水溶性栄養成分の量比を広
い範囲で変更することができる。(iii) The ratio of the oil-soluble nutritional components to the water-soluble nutritional components can be varied within a wide range.
（ｉｖ）上記の理由により、風味および安定性ををあま
り意識せずに油溶性栄養成分および水溶性栄養成分を選
定し配合することがでとるから、栄養バランスのすぐれ
たものを作り易い。(iv) For the above-mentioned reasons, it is possible to select and mix oil-soluble nutritional ingredients and water-soluble nutritional ingredients without paying much attention to flavor and stability, making it easy to produce products with excellent nutritional balance.
以下実施例を示して本発明を説明する。The present invention will be explained below with reference to Examples.
実施例 １
ビタミンＥオイルを封入した粒径３ｎ＋ｍのソフトカプ
セル５．６Ｋｇを用意し、これに、下記のシロップおよ
び粉末を用いて常法により糖衣を施した。Example 1 5.6 kg of soft capsules with a particle size of 3n+m containing vitamin E oil were prepared and coated with sugar using the following syrup and powder in a conventional manner.
シロップ：糖度６７％の砂糖溶液にアラビアガム１．５
％を溶解させたもの（総量９．４Ｋｇ）
粉 末：砂糖２８．４Ｋｇ、ビタミンＣ８，９に８、
粉末香料４．３Ｋｇの混合物
コーティング終了後、水分が２．５％になるまで加熱乾
燥し、本発明の糖衣カプセル状栄養食品５２．５に、を
得た。この製品を室温で６か月保存したのち品質を調べ
たところ、外観、風味およびビタミンＣ含有量等におい
てほとんど変化がなく、かつ美味であった。Syrup: 1.5 gum arabic in a sugar solution with a sugar content of 67%
% dissolved (total amount 9.4Kg) Powder: 28.4Kg sugar, vitamin C 8, 9, 8,
After coating 4.3 kg of the powdered flavor mixture, it was heated and dried until the moisture content became 2.5% to obtain sugar-coated capsule-shaped nutritional food 52.5 of the present invention. When this product was stored at room temperature for 6 months and its quality was examined, it was found that there was almost no change in appearance, flavor, vitamin C content, etc., and it was delicious.
実施例 ２
実施例１と同様の製法において、水溶性多糖類の種類お
よび添加量を種々変更して得られた製品、および水溶性
多糖類を添加しなかつｒこ対照品につν・て、３７°Ｃ
で３カ・月間、フ１（分遮断下の保存試験を行なった。Example 2 In the same manufacturing method as in Example 1, products obtained by variously changing the type and amount of water-soluble polysaccharide added, and a control product without adding water-soluble polysaccharide, 37°C
A storage test was conducted for 3 months under F1 (minute cut-off condition).
その結果を第１表（こ示す。The results are shown in Table 1.
× Ａ：アラビアガム Ｐ：ペクチン −３１！× A: Gum arabic P: pectin -31!
Claims (4)
ルに、砂糖以外の水溶性栄養成分および水溶性多糖類を
含有する糖衣を施してなる糖衣カプセル状栄養食品。(1) A sugar-coated capsule-shaped nutritional food made by coating a soft gelatin capsule containing oil-soluble nutritional components with a sugar coating containing water-soluble nutritional components other than sugar and water-soluble polysaccharides.
カプセル膜を劣化させるものである特許請求の範囲第１
項記載の食品。(2) Claim 1 in which water-soluble nutritional components other than sugar react with gelatin and deteriorate the capsule membrane.
Foods listed in section.
がビタミンＣである特許請求の範囲第２項記載の食品。(3) The food according to claim 2, wherein the component that reacts with gelatin and deteriorates the capsule membrane is vitamin C.
たはアルギン酸ナトリウムである特許請求の範囲第１項
記載の食品。(4) The food according to claim 1, wherein the water-soluble polysaccharide is gum arabic, pectipe agar, or sodium alginate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57179153A JPS5971673A (en) | 1982-10-14 | 1982-10-14 | Sugar-coated nutrient food capsule |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57179153A JPS5971673A (en) | 1982-10-14 | 1982-10-14 | Sugar-coated nutrient food capsule |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5971673A true JPS5971673A (en) | 1984-04-23 |
| JPH0135630B2 JPH0135630B2 (en) | 1989-07-26 |
Family
ID=16060879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57179153A Granted JPS5971673A (en) | 1982-10-14 | 1982-10-14 | Sugar-coated nutrient food capsule |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5971673A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61242560A (en) * | 1985-04-22 | 1986-10-28 | Arimento Kogyo Kk | Low-caloric soft capsule |
| US6352719B1 (en) * | 1998-11-11 | 2002-03-05 | Bioprogress Technology International, Inc. | Capsule based drug delivery system |
| KR100432282B1 (en) * | 2000-07-14 | 2004-05-20 | 주식회사 오리온 | Method for microcapsulating α-tocopherol and improving the storage stability thereof |
| US8362088B2 (en) * | 2006-12-14 | 2013-01-29 | Warnock W Matthew | Method and article of manufacture for encapsulating a homeopathic ingredient with a second ingredient |
| US8834922B2 (en) * | 2008-01-21 | 2014-09-16 | Brian S. Banks | Methodology and apparatus for oral dual delivery of homeopathic products and non-homeopathic products |
| JP2023165423A (en) * | 2022-05-03 | 2023-11-16 | 株式会社エヌ・シー | Pet food, method for producing the same, and pet food packaging bag containing the pet food |
-
1982
- 1982-10-14 JP JP57179153A patent/JPS5971673A/en active Granted
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61242560A (en) * | 1985-04-22 | 1986-10-28 | Arimento Kogyo Kk | Low-caloric soft capsule |
| JPH0653051B2 (en) * | 1985-04-22 | 1994-07-20 | アリメント工業株式会社 | Low calorie-soft capsule |
| US6352719B1 (en) * | 1998-11-11 | 2002-03-05 | Bioprogress Technology International, Inc. | Capsule based drug delivery system |
| KR100432282B1 (en) * | 2000-07-14 | 2004-05-20 | 주식회사 오리온 | Method for microcapsulating α-tocopherol and improving the storage stability thereof |
| US8362088B2 (en) * | 2006-12-14 | 2013-01-29 | Warnock W Matthew | Method and article of manufacture for encapsulating a homeopathic ingredient with a second ingredient |
| US8834922B2 (en) * | 2008-01-21 | 2014-09-16 | Brian S. Banks | Methodology and apparatus for oral dual delivery of homeopathic products and non-homeopathic products |
| JP2023165423A (en) * | 2022-05-03 | 2023-11-16 | 株式会社エヌ・シー | Pet food, method for producing the same, and pet food packaging bag containing the pet food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0135630B2 (en) | 1989-07-26 |
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