JPS6012941A - Preparation of soft capsule - Google Patents

Abstract

PURPOSE:To prevent dissolution of a base of capsule caused by water, and to enable preparation of a soft capsule, by blending a capsule filler with sugaralcohol, sodium lactate, L-proline, etc. without using an oily component. CONSTITUTION:In preparing a solt capsule, a capsule filler is blended with (1) >=150wt% one more more selected from sugaralcohol, sodium lactate, and sodium pyrrolidonecarboxylate based on water contained in the filler and/or (2) >=100wt% L-lysine and/or L-proline based on water contained in the filler. Consequently, dissolution of capsule base caused by water can be prevented without using an oily component, and a stable soft capsule can be prepared. As the result, in the case of a food, uses full of varieties such as capsuled seasoning, dessert, drink, etc. can be expected.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing soft capsules, and more particularly,
Sugar alcohol, sodium lactate, virolidone carne 1?
Sodium phosphate (PCA-Na), L-lysine or L
The present invention relates to a method for producing stable soft capsules by incorporating Zoroline into a capsule filler, thereby preventing dissolution of the capsule base (gelatin coating) by moisture without using an oily component in combination.

There are two forms of capsules commonly used in pharmaceutical products, foods, etc.: hard capsules and soft capsules. Among these, soft capsules are generally produced by coating a non-aqueous substance on a capsule sheet formed by plasticizing a water-soluble film material such as gelatin with glycerin or the like.

Since the capsule base is originally water-soluble, it has been difficult to form soft capsules when the filler is in the form of an aqueous solution or suspension.

- However, substances used as fillers are not necessarily obtained in non-aqueous forms such as powders, and powdering often results in poor quality and is disadvantageous in terms of energy costs. Operational troubles are also expected when dissolving or suspending the powder in an oily component. Specifically, when a flavor substance is used as a filler, the flavor may scatter or change in quality during the drying and powdering process, drying energy is required, and process control becomes complicated.

These problems can be overcome by using the aqueous component as it is, that is, in liquid form, as a capsule filler. Conventionally, water-in-oil emulsions are used to prevent direct contact between the gelatin coating and the aqueous capsule filler. Other methods have also been attempted, such as achieving soft encapsulation using methods such as oxidation, or strengthening the gelatin coating itself.

However, in the above conventional method, since it is essential to add fats and oils, it is inconvenient and its application is limited when the use of fats and oils is not suitable. Or (・yo, the coating is too strong and it dissolves quickly when using or drinking.
Problems such as difficulty in use arise.

Therefore, when it comes to soft capsules, it is not always possible to produce soft capsules of satisfactory quality without incorporating non-aqueous substances such as fats and oils.

In view of the above-mentioned current situation, the present inventors have conducted intensive research to develop a method for stably filling capsules with aqueous ingredients without using oils or fats, etc. As a result, we have found that sugar alcohols, sodium lactate, PCA, It has been found that the above problem can be solved by adding -Na, L-lysine, and L-proline alone or in combination.

The present invention was completed based on this knowledge, and in the production of reeds, that is, soft capsules.
- As a capsule filler, (1) one or more selected from sugar alcohol, sodium lactate, and PCA-NaO is contained at least 150% by weight of the water contained in the filler, and/or (2) L - This is a method for producing soft capsules characterized by containing +J resin/or L-proline in an amount of 100% by weight or more of the water contained in the filler.

The present invention will be explained in detail below.

Aqueous ingredients used in soft capsule fillers include solutions of water-soluble vitamins and amino acids, animal extracts such as Beefex, Bork extract, chicken extract, bone extract, and seafood extract, vegetable extracts, and vegetable extracts such as mushroom extract. Extracts and other various extracts, miso, pressure oil, seasonings such as soup stock, creams such as coffee cream,
Desserts such as honey and other syrups, jellies, puddings, and instant hot chocolate can be used, but any type can be used as long as they are water-based.
Non-aqueous fats and oils may also be included, and one or two or more of these may be used in combination.If oil or other non-aqueous components are used in addition to the aqueous component, conventional methods Although it was necessary to form a water-in-oil emulsion, in the method of the present invention, it is not necessarily necessary to form a water-in-oil emulsion.

Therefore, the process can be simplified and the addition of emulsion stabilizers and the like can be omitted.

Additives that can be used in the present invention include sugar alcohols such as sorbitol, xylitol, mannitol, maltitol,
Sodium lactate, PCA-Na, L-lysine, L-
It is a highly moisturizing substance such as proline. These additives can be used alone or in combination of two or more. The amount added varies depending on the type and concentration of the substance to be encapsulated and the type of additive, but in the case of sugar alcohols, sodium lactate, and PCA-Na, it is 150 times or more of the water content in the substance to be encapsulated, preferably 200 times the water content of the substance to be encapsulated. More than C, also L
- In the case of lysine and L-proline, 100% or more of the water content in the substance to be cassicated, preferably 150% or more, is added. If the amount added is less than this, the gelatin coating of the capsule will dissolve.

The reason why an aqueous substance can be soft encapsulated by adding a humectant in this way is not clear, but it is presumed to be as follows. That is, the water molecules in the contents change from the state of natural mountain water to the state of loosely bound water due to the humectant, making it difficult for water to move into the gelatin film.

Therefore, it is presumed that even if there is water in the contents, the gelatin film will not dissolve. The degree to which this water is bound can be measured using a high-resolution Oka, but for example, when comparing Beefex with a solid content of 50% and 12 parts of common salt to which 50 parts of sorbitol has been added, it is possible to measure the amount of sorbitol. It can be seen that 3 to 4 times more water is being restrained than what was added.

The base of soft capsules is gelatin, glycerin, D
- A mixture of plasticizers such as sorbitol is used, but
The jelly strength of the gelatin used, the type of plasticizer, the composition ratio, etc. are determined by setting the thickness of the coating according to the size and shape of the intended capsule, and taking into consideration the hardness, melting point, etc. of the capsule. I'll do what I do. As a specific example, (jelly strength 1
50-250 plumes) of gelatin, 20-10
A film may be formed by adding a plasticizer such as 0% glycerin, heating and melting the mixture at 70 to 80°C.

Capsules may be formed according to a conventional method, and the conditions are not particularly limited, and the optimum conditions may be set as appropriate depending on the equipment used. Specifically, for example, a rotary set soft capsule molding machine (Lelne
When using the gelatin film 3, which is fed in close contact with the pattern segment 2 from both sides of a pair of cylindrical molding die rolls 1, as shown in FIG. While being molded, the contents of the Pomfu 04 capsule are filled, and the cooled (30-35°C) gelatin membrane of the segment 2 is pressed and crimped by the die roll 1, and after the capsule is formed, it is air-dried. The film is dried by sieving to reduce the moisture content to 20% or less, preferably 10% or less.

The shape of the capsule is selected from spherical, oval, bicylindrical, and other shapes.

Typical uses of the soft capsules produced by the method of the present invention include pharmaceuticals, foods, etc. In the case of pharmaceuticals, the soft capsules have better absorption efficiency than powders, and water-based ingredients are not mixed with fats and oils. In the case of foods, soft capsules with good flavor and excellent dispersibility and solubility can be produced without the addition of fat or oil, so they can be used in a wide variety of applications such as encapsulated seasonings, desserts, and beverages. You can expect it.

Next, the present invention will be further explained with reference to Examples.

Example 1 D
- adding and mixing 50 parts by weight of sorbitol, 50 parts by weight of sodium lactate, 50 parts by weight of PCA-Na, 30 parts by weight of L-lysine or 30 parts by weight of L-proline, and applying the mixture to a gelatin membrane consisting of gelatin and glycerin; Loemer complete soft capsule molding machine (Leiner & 5o
(manufactured by NS) to form a spherical capsule of 25% (total weight: 10.8 g, content: 10.9, coating thickness 0.8%), and the coating was dried with dry air at 20°C to remove 10% of the coating moisture. After drying, the Beefex capsules of the present invention were obtained.

These Beefex Capsules have temperature 4071) humidity 6
When the capsules were stored for 120 days in a constant temperature and humidity chamber at 0°C, the gelatin coating did not disintegrate in any of the capsules. Also, when these capsules were put into hot water at 80℃, the temperature was 30℃.
A seasoning liquid was obtained which completely dissolved in seconds and had a good quality beef flavor.

Example 2 Concentrated, 1'-ri, chicken extract (50% water) 13. ?
lc part Concentrated soy sauce 17 Salt 22 M5G, IMi), Pepper 15 Garlic waves
St 3.0 Rad 1 Cod 1 4 Sodium lactate 25 According to the above formulation, the raw materials were homogeneously emulsified, and then Example 1
When soup capsules for instant noodles were prepared by the method described above and stored under the same conditions as in Example 1, the capsules did not disintegrate and had good solubility in hot water.

Example 3 Coffee extract (60% water) 45 parts by weight D-mannitol 55 The above raw materials were mixed and encapsulated by the method of Example 1 to prepare coffee capsules with a content of 6 g.

When this capsule was poured into 100 cc of 80° C. hot water, it was completely dispersed and dissolved in about 30 seconds, yielding high-quality pre-tA hot coffee having a concentration of 7 to 1 bar.

Example 4 Red wine 1.5 CC Wine flavor 7g D-Mannitol 25g Mix the above raw materials and prepare instant dessert capsules according to the method of Example 1 ◇ Encapsulation of chintin film into instant dessert capsules.

I dissolved and stirred these 4 capsules in about 8Qml of warm water, put it in a mold, and cooled it in the refrigerator for 1 hour.

A wine jelly with good flavor and low calories was obtained.

Example 5 A 75% D-mannitol solution was encapsulated in the same manner as in Example 1 to prepare sweetener capsules containing 500 or more D-mannitol per capsule.

When this capsule was dissolved in hot coffee at 80°C, it completely dissolved in 30 seconds, and was evaluated as having satisfactory quality as a low-calorie sweetener in an unprecedented and simple form.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram showing an example of the soft capsule manufacturing process of the present invention. Patent applicant Ajinomoto Co., Inc.

Claims (1)

[Claims] When producing soft capsules, (1) is added to the capsule filler.
One or more selected from sugar alcohol, sodium lactate, and sodium pyrrolidonecarboxylate is contained in an amount equal to 150% by weight of water contained in the filler, and/or (2) L-lysine and/or L-zoroline is contained. A method for producing a soft capsule, characterized in that water contained in a filler is contained in an IOQ layered shape.