TW201406409A - Chewable soft capsule skin and chewable soft capsule - Google Patents

Abstract

The present invention belongs to the field of food science or pharmaceutics, and relates to a chewable soft capsule skin and a chewable soft capsule. Particularly, the chewable soft capsule skin of the present invention includes 10%-50% of gelatin, 10%-40% of water retention agent, 2%-20% of thickener, and 6%-20% of water, and the chewable soft capsule skin has a thickness of 0.3-1.2mm. The present invention further relates to a sandwich gel soft candy and a preparation method of the chewable soft capsule or the sandwich gel soft candy. The chewable soft capsule skin has excellent chewability and stability. In addition, the chewable soft capsule or the sandwich gel soft candy of the present invention has excellent chewability and stability, and because the sandwiched perfusion content is increased, the eccentric problem and the leakage problem can be avoided for facilitating stability of the sugar body.

Description

Chewable soft capsule skin and chewing soft capsule

The invention belongs to the field of food science or preparation, and relates to a chewable soft capsule skin and a chewable soft capsule. The present invention also relates to a sandwich gelatin, and a method of preparing the chewable soft capsule or the sandwich gelatin.

Compared with the ordinary soft capsules which can only be swallowed in the food or preparation industry, the chewable soft capsules (chewing soft capsules) improve the chewiness of the capsule shell, so that it can be chewed and eaten in the mouth while overcoming the ordinary The bad taste of the soft capsule contents.

At present, there have been reports on chewable soft capsules and methods for their manufacture. For example, a Chinese patent application with the publication number of CN 101590027 A discloses a chewing soft capsule and a preparation method thereof, which are obtained by crystallizing a sweetener layer outside the soft capsule rubber, so that the sweetener layer which is felt by the oral cavity is masked by the rubber when taken. The raw material odor of the present invention; US Patent Application No. 20050136104 discloses a chewable soft capsule which has a certain softness by maintaining a high moisture content, wherein the rubber has a moisture content of 27%; a chewing is disclosed in Chinese Patent ZL 200480021784.0 The capsule and the method for producing the same have a cooling sensation at the time of eating and a decrease in adhesion between the soft capsules by crystallizing a part of the crystallization agent on the surface of the film. In addition, there are some soft capsule products on the market that make the capsule shell softer by increasing the proportion of plasticizer.

However, the prior art of the above soft capsules has many problems that need to be improved while solving some problems: (1) The chewability of the capsule shell is not ideal, and the stability is poor. By adding plasticizer or keeping it high The moisture content of the US Patent Application US 20050136104 can improve the softness and chewiness of the rubber, but it also causes the soft capsule to deform or stick due to mutual extrusion, thereby affecting the shelf life of the product; (2) the ordinary soft capsule is cracked. It is not chewable afterwards, and in order to avoid the reaction of the liquid hydrophilic substance with the rubber, the contents are mostly liquid or suspended oil phase or filled with drugs, and the bad odor of the drug and the greasy taste of the oil are not easily swallowed.

Sandwich gelatin is a form of product that consumers generally like. The production process of the existing sandwich gelatin (sandwich gel candy) is (as shown in FIG. 1): (1) the gelatin is swollen with water and then heated to form a gelatin solution and maintained at 60 ° C -65 ° C for standby; (2) White granulated sugar, glucose syrup, water and other substances are heated and dissolved, then boiled to a certain degree of sugar and then mixed with gelatin solution (adjusted acid, color, fragrance), and then poured, while infused with the contents.

However, the existing production technology is complicated, and in this process, the saccharide shell needs to form a thickness capable of uniformly wrapping the contents, and the saccharide casting temperature determines and limits the ratio of the material properties and the content of the inclusions, otherwise There will be a series of problems such as pulping, eccentricity, and leakage. Therefore, the inclusions are usually hydrophilic substances, and the content of the product is only 8-15%. The thickness of the shell of the sandwich jelly is often greater than 2 mm, which also limits the taste of the product. In addition, the limitations of the equipment and process conditions on the inclusion system can only be changed by adjusting the flavor to make the sandwich product lack of new ideas.

The inventor has obtained a new formulation of soft capsule skin through creative labor and extensive experimentation, and surprisingly found that the soft capsule skin has good chewiness and mouthfeel, and excellent stability. The inventors have also surprisingly found that the soft capsule skin is suitable as a liquid, fluid, semi-solid or sauce containing the drug or food ingredient as an inclusion, in particular as a semi-solid or sauce-like inclusion. There is thus provided the following invention: One aspect of the invention relates to a chewable soft capsule skin comprising:

A chewable soft capsule skin according to the present invention comprising: Preferably, the chewable soft capsule skin comprises: More preferably, the chewable soft capsule skin comprises:

The chewable soft capsule skin according to the present invention has a thickness of 0.3 to 1.2 mm; preferably, 0.4 to 1.0 mm; more preferably, 0.6 to 0.8 mm (for example, 0.6, 0.65, 0.7, 0.75, Or 0.8mm).

Without being bound by theory, if the thickness of the soft capsule skin is less than 0.3 mm, there is a possibility that it is easily deformed by extrusion or even leakage of contents. On the other hand, if it is larger than 1.2 mm, the chewiness is deteriorated, and the larger the thickness, the more difficult it is to chew. In addition, regardless of the thickness of more than 1.2 mm or less than 0.3 mm, it will affect the good taste when eating.

The chewable soft capsule skin according to the present invention is characterized by any one or more of the following items (1) to (4): (1) the gelatin is derived from gelatin of bovine bone, pig skin, and fish skin. (2) the gelatin has a gel strength of 80-250 Bloom; preferably 100-220 Bloom; more preferably 100-200 Bloom; (3) the moisture retaining agent is glycerin; And further comprising one or more of sorbitol, polydextrose, and maltitol; and (4) the thickener is starch (preferably modified starch, and more preferably esterified starch, such as potato acetate starch) Optionally, one or more of pectin, gellan gum, agar, xanthan gum, pullulan, carrageenan, guar gum, locust bean gum, sodium alginate and tamarind polysaccharide gum are also included.

The chewable soft capsule skin according to the present invention further comprises:

a chewing type soft capsule skin according to the present invention, wherein the sweetener is selected from one or more of white sugar, glucose syrup, sucralose, trehalose, aspartame, and sugar alcohol; specifically, The sugar alcohol is selected from one or more of xylitol, maltitol, erythritol, sorbitol, and isomalt.

Another aspect of the invention relates to a chewing soft capsule comprising an inclusion and The chewable soft capsule skin of the present invention wrapped around the contents.

A chewing soft capsule according to the present invention, wherein the inclusion is a food or a drug; specifically, a food or a drug suitable for being in the form of a capsule.

The outer diameter of the soft capsule can be an outer diameter that is common in the art.

A further aspect of the invention relates to a sandwich gelatin comprising an inclusion and a saccharide shell encased outside the inclusion, wherein the saccharide shell is a chewing soft capsule of the invention.

The sandwich gelatin according to the present invention is characterized by any one or more of the following items (1) to (5): (1) the inclusion is a semi-solid or a sauce; (2) The content of the inclusions in the sandwich gelatin is 15%-85%, 20%-85%, 25%-85%, 30%-85%, 35%-85%, 40%-85%. 45%-85%, 50%-80%, 55%-85%, 55%-80%, 60%-85%, 60%-80%, 15%-65%, 20%-65%, 25 %-65%, 30%-65%, 35%-65%, 40%-65%, 45%-65%, or 55%-65% (eg 55%, 60%, or 65%); (3 The inclusions contain nutrients selected from vitamins, minerals, amino acids, proteins, fatty acids, new resource food materials, animal extracts, and plant extracts that are permitted by national regulations to be added to the candy. One or more of the following; (4) the sandwich gel soft candy drying weight loss 20%; and (5) said sandwich gelatin soft sugar reducing sugar content in terms of glucose 10%.

In the above (3), the vitamin includes, but is not limited to, vitamin C, B vitamins, biotin, vitamin A, vitamin D, vitamin E, and the like.

The minerals include macro and trace elements such as calcium, phosphorus, potassium, magnesium, iron, zinc, and the like.

The new resource food material such as milk mineral salt, lutein ester, fish oil and its extract, inulin, oligofructose, DHA algae oil and the like.

The plant extract may be a blueberry extract, a cranberry extract, a cherry plum extract, a conifer cherry extract, or the like.

The animal extract may be collagen, bovine colostrum or the like.

Further, in addition to the above components, the center-filled gelatin jelly of the present invention may further contain a food additive such as a coloring agent, a flavoring agent, an emulsifier, or a flavoring agent.

The content of the content of the sandwich gelatin of the present invention is remarkably higher than that of the existing sandwich gelatin, and the chewiness and the mouthfeel are good, and problems such as blasting, eccentricity, and leakage are less likely to occur. In addition, the thickness of the saccharide shell (soft capsule skin) is also greatly reduced.

A further aspect of the present invention relates to a method for preparing a chewing soft capsule or a sandwich gelatin soft candy of the present invention (as shown in FIG. 2), comprising the steps of: 1) chemicalizing: adding water to a chemicalizing tank, Add gelatin and moisture retaining agent when the temperature rises to 70 °C-80 °C, stir until gelatin is completely dissolved to obtain clear solution A; 2) sucrose: optional sweetener, optional moisture retaining agent, thickening The solution is dissolved in water, heated and boiled until the solid content reaches 70-80 Brix (for example, 75-80 Brix), and the heating is stopped to obtain the substance B; 3) Preparation: the transparent solution A and the substance B are mixed, stirred uniformly, and then vacuum degassed. The mixed glue is obtained, and the temperature of the mixed glue is 55 ° C - 65 ° C; 4) the mixed glue obtained in the step 3) is flowed into the plastic box, and then flows out from the plastic box to the rubber wheel under the plastic box, and is adjusted. Forming a rubber having a uniform thickness; 5) pouring and molding: injecting the prepared contents into the rubber obtained in the step 4) to form a chewable soft capsule product or a sandwich gelatin; and 6) drying: Step 5) The product obtained is placed in a rotating cage and then set at 20 ° C to 30 ° C. And a relative humidity of 15% -40% of dried until the moisture 20%. Specifically, the drying can be carried out in a closed or non-closed drying chamber or using a loop wind dehumidification system.

Among them, the chewable soft capsule skin or the center-filled fondant shell of the present invention can be obtained according to steps 1) to 4).

The preparation method according to the present invention is characterized by any one or more of the following items (1) to (3): (1) In the step 1), the transparent solution A obtained is at 60 ° C to 65 ° C (for example, 60). °C) heat preservation standby; (2) in step 2), the obtained substance B is kept at 80 ° C - 90 ° C for standby; and (3) step 3), the obtained mixed glue is allowed to stand for 1-3 hours.

A method of preparing a center-filled gelatin soft candy according to the present invention, wherein, in the step 2), a hydrometer can be provided to measure a solid content of 70-80 Brix.

The selection of the moisture retaining agent, the thickener, the sweetener and the like in the preparation method can be referred to the description of the sandwich gelatin according to the present invention. among them Water is water that meets national drinking standards.

In one embodiment of the invention, the moisture retaining agent in step 1) is glycerin and the moisture retaining agent in step 2) is sorbitol.

It is known to those skilled in the art that sorbitol also functions as a sweetener. In the present invention, sorbitol can be used alone as a moisture retaining agent or a sweetener, or as both a moisture retaining agent and a sweetener. These are all within the scope of the invention.

In the present invention, the semi-solid or sauce (sauce) inclusions may be prepared by methods in the art, or the following steps may be employed: (1) adding sweeteners, sour agents, water-soluble nutrients to water Dissolve (optionally, heat to completely dissolve), then add surfactant and optional water-soluble flavor and/or natural pigment; (2) add fat-soluble nutrients to the oil, stir and add emulsifier, The thickener is uniformly mixed, and if the selected flavor is oil-soluble, it needs to be added to the step; and (3) the material obtained in the first two steps is uniformly homogenized by a homogenizing emulsification device (for example, a colloid mill or the like). After the sauce is cooled to room temperature, it can be used.

In the present invention, the term "chewiness" has the conventional meaning in the food or preparation industry that the sandwich gelatin is capable of being broken by chewing and being easily swallowed.

The term "semi-solid" has its ordinary meaning in the food or formulation industry and refers to a fluid substance that is viscous between a solid and a fluid at room temperature.

The term "sauce (or sauce)" has a conventional meaning in the food or preparation industry and refers to a paste-like substance having a certain fluidity and viscosity at room temperature. example For example, jam, butter, etc.

The soft capsule skin of the present invention is excellent in chewability and stability, and is less prone to problems such as eccentricity, leakage, and the like (especially in the case of a high content of inclusions), achieving uniformity of mouthfeel and flexibility. In addition, based on the technology of the new soft capsule skin, the present invention improves the sandwich (inclusion) into a sauce body which is completely different from the physical properties of the saccharide shell, so that not only the taste is layered inside and outside the product, but also the filling sandwich. The content is increased, and it is not easy to have problems of eccentricity and leakage, and it is easier to stabilize the saccharide.

Detailed description of the preferred embodiment

The embodiments of the present invention will be described in detail below with reference to the accompanying drawings, however, the following examples are intended to illustrate the invention and are not intended to limit the scope of the invention. Where specific techniques or conditions are not indicated in the examples, they are carried out according to the techniques or conditions described in the literature in the art or in accordance with the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are conventional products that can be obtained commercially.

Example Example 1: Preparation of chewable soft capsule skin

1) 36 kg 180 Bloom pig skin gelatin, 28 kg glycerol plus 36 kg water, heat gelatinized into gelatin solution and maintained at 60 ° C for future use; 2) 15 kg white sugar, 30 kg sorbitol solution, modified starch After 16 kg of water and 32 kg of water are dissolved, the mixture is heated and boiled until the solid content of the 76 Brix sugar solution is measured by a sugar meter. The heating is stopped and the temperature is maintained at 80 ° C - 90 ° C. 3) The 1) gelatin solution is mixed with 2) the obtained sugar liquid and then degassed under vacuum to obtain a mixed glue liquid, which is kept at 55 ° C - 65 ° C while standing for 1-3 hours for standby; and 4) making the step 3) The mixed glue obtained in the glue flows into the plastic box through the rubber tube, and then flows out from the plastic box to the rubber wheel under the plastic box to adjust the rubber layer with uniform thickness set by the process.

Example 2: Preparation of chewable soft capsule sample 1

1) Disperse white sugar 18 kg, citric acid 1.2 kg, sucralose 0.02 kg, blueberry extract 0.5 kg with water until completely dissolved and dissolved, then add blueberry flavor and stir evenly; 2) add fat-soluble vitamin A 10 g, 0.05 g VD3 is added to 57 kg of corn oil, stirred and added with 2.5 kg of modified starch to make it evenly mixed; 3) The material obtained in the first two steps is homogenized by emulsification equipment (such as colloid mill, etc.) to make a uniform semi-fluid or sauce and then cooled. 4 to the room temperature; 4) The prepared semi-fluid or sauce content of the above 3) was poured into the rubber prepared in Example 1, and the rubber was adjusted to a process thickness of 0.9 mm and the content quality ratio was After 60%, it can be press molded and dried.

Example 3: Preparation of chewable soft capsule sample 2

1) Disperse white sugar 18 kg, citric acid 1.2 kg, sucralose 0.02 kg, blueberry extract 0.5 kg with water until completely dissolved, then add blueberry essence and stir evenly; 2) Add 0.1 kg of fat-soluble new resource food lutein ester to 57 kg of corn oil, stir and add 2.5 kg of modified starch to make it evenly mixed; 3) Pass the materials obtained in the first two steps through homogenizing emulsification equipment (such as colloid mill Or) to make a uniform semi-fluid or sauce and then cool to room temperature for use; 4) inject the prepared semi-fluid or sauce content of the above 3) into the rubber prepared in Example 1, and adjust the rubber to The process requires a thickness of 0.8 mm and a content of 65% by mass, and then press molding and drying.

Example 4: Chewability Verification Test of Soft Capsule Samples

The sensory evaluation test was performed on the soft capsule samples obtained above. In the sensory evaluation test, 20 assessors were asked to taste and evaluate various samples. According to the evaluation criteria of Table 1 below, the three methods of the chewing sensation of the soft capsule shell, the unpleasant feeling of the contents, and the overall feeling of taking were evaluated by the scoring method.

The results of the sensory evaluation test are shown in Table 2 as the average of the evaluations of each sample by 20 assessors, wherein Comparative Sample 1 (content containing vitamin A, D) and Comparative Sample 2 (content containing lutein) are commercially available. Similar soft capsule samples.

The contents of Comparative Sample 1 and Comparative Sample 2 of the prior art are suspensions, the greasy sensation rapidly diffused in the oral cavity during chewing, and the bad odor of the raw material itself. The content unpleasantness was enhanced, and the overall feeling of ingestion was poorly evaluated, while the samples prepared in Examples 2 and 3 gave good results in all three evaluation projects.

Example 5: Preparation of a sandwich gelatin sample 1

The high-sand content sandwich gelatin inclusion content of the present embodiment is an emulsified sauce containing DHA and blueberry anthocyanin as nutrients.

Add 30 kg of drinking water to the chemical tank. When the temperature rises to 70 °C-80 °C, add 20 kg of beef bone gel with a gel strength of 180 Bloom, 12 kg of pig skin gelatin of 100 Bloom, 20 kg of glycerin, stir. The gelatin is completely dissolved to obtain a transparent solution A; another 20 kg of xylitol, 30 kg of sorbitol solution, 0.2 kg of pectin, 15 kg of modified starch and water are dissolved, and then heated and boiled to obtain a substance when the solid content reaches 75 Brix. B; the transparent solution A and the substance B are uniformly mixed, and then vacuum degassed, and the temperature is maintained at 55 ° C - 65 ° C; the contents of the above sauce are put into a hopper to adjust the thickness of the saccharide shell to 1.0 mm and the content of the contents is 55%, after the setting requirements are met, the molding is carried out, dried, polished, and packaged. No eccentricity or leakage was observed during the preparation process.

Among them, the preparation of the contents of the sauce is as follows:

Dissolve white sugar 16 kg, vitamin C 2 kg, blueberry extract 0.5 kg, sucralose 0.03 kg with water until completely dissolved, then add blueberry flavor and mix well; add fat-soluble vitamin E 0.1 kg to 57 kg fish oil, stir And add 1.8 kg of modified starch to make it evenly mixed; the materials obtained in the first two steps are made into a uniform sauce by homogenizing emulsification equipment (such as colloid mill, etc.) and then cooled to room temperature to be the contents of the sauce.

Example 6: Preparation of a sandwich gelatin sample 2

The high-sand content sandwich gelatin of this embodiment is selected to contain B group Vitamins as a semi-solid inclusion of nutrients.

Add 30 kg of drinking water to the chemical tank. When the temperature rises to 70 °C-80 °C, add 24 kg of pig skin gelatin with a gel strength of 150 Bloom, 10 kg of fish skin gelatin of 100 Bloom, 25 kg of glycerin, stir. The gelatin is completely dissolved to obtain a transparent solution A; another 25 kg of trehalose, 20 kg of sorbitol solution, 0.3 kg of agar, and 18 kg of modified starch are dissolved in water, and then heated and boiled until the solid content reaches 74 Brix to obtain substance B; The transparent solution A and the substance B are uniformly mixed, and then vacuum degassed, and the temperature is maintained at 55 ° C - 58 ° C; the semi-solid content is put into the hopper to adjust the thickness of the saccharide shell to 0.8 mm and the content of the inclusion is 58. %, after the setting requirements are met, the infusion molding, drying, polishing, and packaging are obtained. No eccentricity or leakage was observed during the preparation process.

Among them, the preparation of semi-solid inclusions is as follows:

Dissolve 20 kg of glucose syrup, 0.2 kg of B vitamins, 1.0 kg of citric acid, 0.02 kg of sucralose with water until completely dissolved, then add the sweet orange flavor and stir evenly; add 0.1 kg of fat-soluble lutein ester to 60 kg. In the vegetable oil, stir and add 2.5 kg of the modified starch to make it evenly mixed; the material obtained in the first two steps is made into a uniform semi-solid by a homogenizing emulsification device (for example, a colloid mill or the like), and then cooled to room temperature to be an inclusion.

Example 7: Preparation of a sandwich gelatin sample 3

The high-sand content sandwich gelatin inclusions of the present invention are selected from semisolids containing dietary fiber as a nutrient.

Add 30 kg of drinking water to the chemical tank. When the temperature rises to 70 °C-80 °C, add bovine bone gelatin with a gel strength of 180 Bloom 15 kg, 80 Bloom's fish skin gelatin 15 kg, glycerin 21 kg, stir to completely dissolve gelatin to obtain clear solution A; another 16 kg of white sugar, 28 kg of sorbitol liquid, 0.1 kg of gellan gum, 12 kg of modified starch and water are dissolved and heated The material B is obtained when the solid matter reaches 78 Brix, and the transparent solution A and the substance B are uniformly mixed, and then vacuum degassed to maintain the temperature at 57 ° C - 62 ° C; the semi-solid content is put into the hopper. Adjust the thickness of the saccharide shell to 0.7 mm and the content of the content of the inclusion to 70%. After the setting requirements are met, the infusion molding, drying, polishing and packaging are obtained. No eccentricity or leakage was observed during the preparation process.

Among them, the preparation of semi-solid inclusions is as follows:

Add 10 kg of glucose syrup, 12 kg of polydextrose, 0.03 kg of sucralose, 0.9 kg of citric acid, add water to dissolve completely, then add strawberry flavor and mix well; add fat-soluble vitamin E 0.1 kg to 55 kg of sunflower oil. Stir and add 2.5 kg of modified starch to make it evenly mixed; the material obtained in the first two steps is made into a uniform semi-solid by homogenizing emulsification equipment (such as colloid mill, etc.) and then cooled to room temperature to be an inclusion.

Example 8: Chewing observation test of sandwich gelatin

The sensory evaluation test was carried out on the sandwich gelatin samples 1-3 obtained in the above Examples 5-7. The sensory evaluation test is to ask 20 assessors to taste and evaluate various samples, and evaluate the three aspects of the chewing sensation, the fullness of the inclusions and the overall texture of the sandwich gelatin by the scoring method according to the evaluation criteria shown in Table 3 below. . Among them, the chewing feeling of soft candy is as bad as the bite or the sticky tooth is evaluated, and the hardness is moderately evaluated. The fullness of the inclusions is very low in the content of the sandwich, and the nutritional value is not bad, the content of the sandwich is high and the nutrition is high. Value-rich assessment It is very good; the overall texture includes the evaluation of taste, taste and nutritional value.

The results of the sensory evaluation test are shown in Table 4 as the average of the evaluations of each sample by 20 assessors, wherein Comparative Sample 3 (content containing DHA) and Comparative Sample 4 are commercially available ordinary sandwich gelatin samples.

The comparative sample 3 and the comparative sample 4 of the prior art are ordinary sandwich gel soft candy samples, which are restricted by the production process, have small sandwich content and low nutrient content, and generally have a general texture evaluation, and the sandwich gel prepared in Examples 5-7. The soft candy samples 1-3 not only overcome the above drawbacks, but also are rich in nutrients without sacrificing taste, and good results are obtained in all three evaluation projects.

Example 9: Stability of sandwich gelatin jelly 1 (temperature resistance test)

The chewable soft capsule sample 1-2, the sandwich gelatin sample 1-3, and the comparative sample 1-4 were respectively packaged in the same container in the same quality and placed in an incubator (the temperature setting range was 38-44 ° C, each The temperature was measured for 12 hours, and the temperature and surface adhesion were compared in each case to determine the maximum temperature and time that the product can withstand. Among them, the case of no sticking and no deformation between the products was evaluated as “V”; the case where the products were bonded and slightly deformed but easily separated was evaluated as “O”; the bond between the products was not easily separated and the deformation was severe The situation is evaluated as "X".

The results of the temperature resistance evaluation of the product according to the temperature resistance test method are shown in Table 5.

As can be seen from the results of Table 5, the chewable soft capsules and the sandwich gelatin gums of the present invention are significantly superior in temperature resistance to the currently commercially available chewable soft capsules and sandwich gelatins.

Example 10: Stability observation of sandwich gelatin 2 (shelf life test)

The chewable soft capsule sample 1-2, the sandwich gelatin sample 1-3, and the comparative sample 1-4 were respectively packaged in the same quality and the same container and placed in a constant temperature and humidity chamber of 37-38 ° C / RH 75%. In the middle, the initial detection value of 0 points is used to periodically detect the sensory, physical and chemical, and microbiological indicators at intervals of 15d. If the indicators meet the marked values and product standards, continue to observe and determine the shelf life of the product. Generally, the 45th test value meets the required shelf life of at least 12 months, and the 90th test value meets the required shelf life of at least 24 months. Among them, the sensory, physical and chemical, and microbiological indicators have a mark that is inconsistent with “-”, two items that do not match “--”, and the indicators that meet the requirements are marked as “+”. The results are shown in Table 6 below.

As can be seen from the results of Table 6, the chewable soft capsules and the sandwich gelatin samples of the present invention have a much longer shelf life than the comparative samples, which is advantageous for storage and sale of the products.

In summary, the chewable soft capsule of the present invention is excellent in chewability and mouthfeel, and has good temperature resistance and long shelf life. The sandwich gel jelly of the invention has higher sandwich content and more stable product than the existing products, and does not have eccentricity, leakage, etc., and has good temperature resistance and longer shelf life than existing products.

Although specific embodiments of the invention have been described in detail, those skilled in the art will understand. Various modifications and alterations of the details are possible in light of the teachings of the invention. The full scope of the invention is given by the scope of the appended claims and any equivalents thereof.

Figure 1: Schematic diagram of the preparation process of the existing sandwich gelatin; and Figure 2: Schematic diagram of the process flow of the present invention. among them, Represents a 100,000-level clean area.

Claims (12)

A chewable soft capsule skin comprising: The chewable soft capsule skin according to claim 1, which comprises: Preferably, the chewable soft capsule skin comprises: More preferably, the chewable soft capsule skin comprises: The chewable soft capsule skin according to claim 1, which has a thickness of 0.3 to 1.2 mm; preferably, 0.4 to 1.0 mm; more preferably, 0.6 to 0.8 mm. The chewable soft capsule skin according to claim 1, which is characterized by the following Any one or more of (1) to (4): (1) the gelatin is derived from one or both of gelatin of bovine bone, pig skin, and fish skin; (2) gelatinization of the gelatin The glue strength is 80-250 Bloom, preferably 100-220 Bloom; (3) the moisture retaining agent is glycerin; optionally, further comprising one or more of sorbitol, polydextrose, maltitol; and (4) The thickening agent is starch; optionally, pectin, gellan gum, agar, xanthan gum, pullulan, carrageenan, guar gum, locust bean gum, sodium alginate and Luo One or more of the polysaccharide gums. The chewable soft capsule skin according to claim 1, which further comprises: The chewable soft capsule skin according to claim 5, wherein the sweetener is selected from one or more of white sugar, glucose syrup, sucralose, trehalose, aspartame, and sugar alcohol. Specifically, the sugar alcohol is selected from one or more of xylitol, maltitol, erythritol, sorbitol, and isomalt. A chewable soft capsule comprising the inclusions and the chewable soft capsules according to any one of claims 1 to 6 which are contained outside the contents. The chewable soft capsule according to claim 7, wherein the inclusion is a food or a drug; specifically, a food or a drug suitable for being in the form of a capsule. A sandwich gelatin comprising a inclusion and a saccharide shell enveloping the exterior of the inclusion, wherein the saccharide shell is the chewable softness of any one of claims 1 to 6. Capsule skin. The sandwich gelatin soft candy according to claim 9, which is characterized by any one or more of the following items (1) to (5): (1) the inclusion is a semi-solid or a sauce (2) The contents of the inclusions in the sandwich gelatin are 15%-85%, 20%-85%, 25%-85%, 30%-85%, 35%-85% 40%-85%, 45%-85%, 50%-80%, 55%-85%, 55%-80%, 60%-85%, 60%-80%, 15%-65%, 20 %-65%, 25%-65%, 30%-65%, 35%-65%, 40%-65%, 45%-65%, or 55%-65%; (3) the inclusions Containing nutrients selected from one or more of vitamins, minerals, amino acids, proteins, fatty acids, new resource food materials, animal extracts, and plant extracts that are permitted by national regulations to be added to the confectionery; (4) The weight loss of the sandwich gel jelly 20%; and (5) said sandwich gelatin soft sugar reducing sugar content in terms of glucose 10%. A method for preparing a chewable soft capsule according to claim 7 or 8 or a method for filling a gelatin jelly according to claim 9 or 10, comprising the steps of: 1) chemicalizing: adding water In the gelatin tank, add gelatin and moisture retaining agent when the temperature rises to 70 °C-80 °C, stir until gelatin is completely dissolved to obtain transparent solution A; 2) sucrose: optional sweetener, optional The moisture retaining agent and the thickener are dissolved in water, heated and boiled until the solid matter reaches 70-80 Brix, and the heating is stopped to obtain the substance B; 3) blending: the transparent solution A and the substance B are mixed, stirred uniformly, and then vacuum degassed to obtain Mixing the glue, and mixing the temperature of the glue is 55 ° C -65 ° C; 4) The mixed glue obtained in step 3) flows into the plastic box, and then flows out from the plastic box to the rubber wheel under the plastic box, and is adjusted to form a rubber having a uniform thickness; 5) pouring, molding: injecting the prepared contents into the rubber obtained in the step 4) to form a chewable soft capsule product or a sandwich gelatin; and 6) drying: the step 5) The product obtained is placed in a rotating cage and then set at 20 ° C. Dry at -30 ° C and relative humidity 15% - 40% until moisture 20%; specifically, drying in a closed or non-closed drying chamber or using a loop wind dehumidification system. The preparation method according to claim 11, which is characterized by any one or more of the following items (1) to (3): (1) in the step 1), the transparent solution A obtained is at 60 ° C -65 ° C insulation standby; (2) in step 2), the obtained substance B is kept at 80 ° C -90 ° C for standby; and (3) step 3), the resulting mixed glue is allowed to stand for 1-3 hours.