TWM609746U - Structure of chewable capsule - Google Patents

Abstract

This model relates to the structure of a chewable capsule. The main structure of the capsule includes a medium layer composed of pure water, an acetate starch layer arranged in the medium layer, and a soybean lecithin layer arranged on one side of the medium layer. A glycerin layer arranged on the side of the soybean lecithin layer away from the medium layer, and a gelatin layer covering the medium layer, the soybean lecithin layer, and the glycerin layer. Through the above-mentioned hierarchical structure, the capsule itself is more flexible and chewy, allowing users to chew through their teeth when eating, which is suitable for children or those who are not good at swallowing traditional soft capsules.

Description

The structure of chewable capsules

The present invention provides a structure of a chewable capsule, especially a structure of a chewable capsule that can be chewed and eaten, has good elasticity, has a chewiness, and has a high degree of stability of the capsule structure.

According to the fact that the capsule has a wide range of applications, it can be used to wrap medicines, general foods, health foods or cosmetics for external application. Capsules can be divided into powder, granule, water-soluble, oil-soluble or mixed type according to the type of content and raw material; according to the capsule structure, they can be divided into fully enclosed capsules and general capsules with capsule body and cover.

Generally, the upper cover of the capsule is easy to separate, break, and not tightly, which leads to the shortcomings of easy dissipation of the contents, moisture absorption, oxidation, etc., and because the contents of particles or powder are contained, the volume is larger and not easy to swallow The situation; fully sealed capsules are generally made in soft candy form, but due to the poor configuration of the capsule skin, the chewiness is not ideal, and the stability is poor, or because the improper proportion of water is added, the soft capsules are affected by each other. Squeeze and deform or stick, and make it difficult to separate when taken out, or force separation to cause damage, and even affect the shelf life of the product. In addition, the general content of soft capsules is mostly liquid or oily, or the content is directly added to the In the capsule skin, in order to avoid leakage or bursting of liquid or oily contents, the thickness of the capsule skin is often much greater than 2mm, and the bad smell of the medicine and the greasy taste will cause bad taste when eating.

Therefore, how to solve the above-mentioned conventional problems and deficiencies is the direction that the creators of this new type and related manufacturers who are engaged in this industry urgently want to study and improve.

Therefore, in view of the above-mentioned deficiencies, the creator of this new model has collected relevant information, evaluated and considered in many ways, and based on years of experience in this industry, through continuous trials and modifications, he designed this kind of chewable food, Chewing style with good elasticity, chewiness, and high stability of the capsule structure The new patent for the structure of the capsule.

The main purpose of the present invention is to make highly elastic and chewy soft capsules through the layered arrangement of gelatin layer, glycerin layer, medium layer, corn starch layer or acetate starch layer, and soybean lecithin layer.

To achieve the above purpose, the main structure of the present invention includes: a medium layer composed of pure water, the medium layer is provided with an acetate starch layer or a corn starch layer, and one side of the medium layer is provided with a soybean lecithin layer A side of the soybean lecithin layer away from the medium layer is provided with a glycerin layer, and the medium layer, the soybean lecithin layer, and the glycerin layer are coated with a gelatin layer.

Generally, the capsules are only composed of gelatin and water, and most of them are gelatin. The present invention replaces part of the gelatin with glycerin, acetate starch or corn starch, and soybean lecithin, and is provided with a gelatin layer, a glycerin layer, an acetate starch layer or corn The starch layer and the soybean lecithin layer are provided with a medium layer to increase their water content at the same time, thereby integrating the plasticity and hydrolysis of the gelatin layer, the water absorption and moisture retention of the glycerin layer, the emulsification properties of the soybean lecithin layer, and corn starch The thickening effect of the layer or the starch acetate layer is better balanced by the above-mentioned layer relationship, and the elasticity and chewiness of the capsule are improved, and it is not easy to soften or stick to the surface, so as to be suitable for children or not good at swallowing traditional The ethnic group eating purpose of soft capsules.

With the above-mentioned technology, it is possible to overcome the problems of poor chewability, poor structural stability, easy adhesion to each other, and poor taste of the conventional fully-sealed capsules, and achieve the practical advancement of the above-mentioned advantages.

1: Capsule

2: Dielectric layer

31: Acetate starch layer

32a: Corn starch layer

4: Soy Lecithin layer

5: Glycerin layer

6: Gelatin layer

7a: Spice layer

8a: Sweetness layer

The first figure is a three-dimensional view of the preferred embodiment of the new model.

The second figure is the A-A cross-sectional view of the first figure of the preferred embodiment of the new type.

The third figure is a block diagram of the structure of the preferred embodiment of the new invention.

The fourth figure is a schematic diagram of chewing (1) of the preferred embodiment of the new invention.

The fifth figure is a schematic diagram of chewing (2) of the preferred embodiment of the new invention.

The sixth figure is a cross-sectional view of another preferred embodiment of the present invention.

In order to achieve the above-mentioned purpose and effect, the technical means and structure adopted by this new model are drawn The figure explains in detail the features and functions of the preferred embodiment of the present invention as follows, for a complete understanding of the benefits.

Please refer to the first to third figures, which are the three-dimensional view to the structural block diagram of the preferred embodiment of the new type. It can be clearly seen from the diagrams that the capsule 1 of the present new type mainly includes:

A dielectric layer 2, the dielectric layer 2 is composed of pure water;

An acetate starch layer 31 arranged in the medium layer 2;

A soybean lecithin layer 4 on one side of the medium layer 2;

A glycerin layer 5 on the side of the soybean lecithin layer 4 away from the medium layer 2;

A gelatin layer 6 covering the medium layer 2, the soybean lecithin layer 4, and the glycerin layer 5.

Through the above description, we can understand the structure of this technology, and according to the corresponding cooperation of this structure, it can also achieve the advantages of chewing food, good elasticity, chewiness, and high structural stability of the capsule 1, and in detail The commentary will be explained below.

Please also refer to the first to fifth figures, which are the three-dimensional view to the chewing schematic diagram (2) of the preferred embodiment of the new invention. The gelatin layer 6, which is an animal protein extracted from the skin, bones or connective tissues of cattle, pigs or fish, can be shaped before solidification; the glycerin layer 5 is obtained through the hydrolysis reaction of fat or vegetable oil, which has water retention, moisturizing, Antifreeze effect; medium layer 2 is pure, impurity-free or bacteria-free water prepared by electrodialysis, ion exchanger, reverse osmosis, distillation and other appropriate processing methods; acetate starch layer 31 is a kind of The starch with high viscosity, weak retrogradation and good storage stability has less reaction to acid, alkali and heat. Soy lecithin layer 4 is a non-toxic surfactant with high tolerance, which can reduce the low hydrophilicity. The powder or lipophilic powder has the wetting properties, so it has a good effect as an emulsifier and preventing adhesion.

Therefore, compared with the general fully enclosed capsule 1, although the amount of gelatin layer 6 is reduced, it still retains its original plasticity and water solubility, combined with the glycerin layer 5 to increase the water retention and moisturizing effect, so that the overall structure is flexible enough. However, the glycerin layer 5 is easy to soften and become viscous under high temperature and high humidity, so the acetic acid starch layer 31 and the soybean lecithin layer 4 are used at the same time, and the acetic acid starch layer 31 is resistant to acid, alkali, and heat to soften the glycerin layer 5 The conditions of the glycerin layer 5 are more stringent to prevent the glycerin layer 5 from becoming viscous. At the same time, the soy lecithin layer 4 can emulsify the parts that adhere to each other due to softening, and further strengthen the overall structural stability of the capsule 1. The rest is pure water The medium layer 2 and the medium layer 2 increase the water content of the new capsule 1 compared with the general fully enclosed capsule 1. The moisture retention of the glycerin layer 5 not only improves the overall elasticity, but also helps in appearance. With the above level setting, the capsule 1 is not easy to be hydrolyzed , It is not easy to be sticky, maintains the structural stability of the capsule 1 in the mouth, and improves the elasticity of the capsule 1, so that the user is chewy enough when chewing. It is also less prone to hydrolysis and softening, which indirectly enhances the capsule. 1 shelf life.

Please also refer to the sixth figure, which is a cross-sectional view of another preferred embodiment of the new model. It can be clearly seen from the figure that this embodiment is similar to the above embodiment, and only the acetate starch layer is changed to corn The starch layer 32a and the corn starch layer 32a are made of corn starch, which can also be used as a thickener, but it also has an increased sweetness compared to the acetic acid starch layer. Of course, the added flavor layer 7a or sweetness layer can also be used 8a to achieve the same purpose, wherein the flavor layer 7a can be one of caramel flavor, mint flavor, orange flavor, grape flavor, mango flavor, peach flavor, or apple flavor, and the sweetness layer 8a is sucrose, Either fructose or maltitol.

However, the above descriptions are only the preferred embodiments of the present model, and are not limited to the patent scope of the present model. Therefore, all simple modifications and equivalent structural changes made by using the description and schematic content of the present model shall be the same. Included in the scope of the patent for this new model, combined to Chen Ming.

Therefore, the structure of the new type of chewable capsule is the technical key to improve conventional use:

First, the capsule 1 uses the gelatin layer 6, the glycerin layer 5, and the medium layer 2 as the main structure. It has better elasticity and is more chewy when eaten by the user. It is suitable for children or people who are not good at swallowing the traditional soft capsule 1.

Second, the glycerin layer 5, the acetic starch layer 31 or the corn starch layer 32a, and the soybean lecithin layer 4 and the gelatin layer 6 are properly combined to reduce the amount of gelatin layer 6 used, so that it is not easy to hydrolyze, avoid stickiness, and then achieve The advantages of improving the stability of the overall structure and extending the shelf life.

Third, a flavor layer 7a or a sweet layer 8a can be added to enhance flavor and enhance palatability.

In summary, the structure of the chewable capsule of the present invention can indeed achieve its efficacy and purpose when used. Therefore, the present invention is a new model with excellent practicability. In order to meet the requirements of a new patent application, an application is filed in accordance with the law. , I hope that the review committee will grant this new model as soon as possible to ensure the hard work of the creators. If the review committee has any doubts, please feel free to write instructions, and the creators will do their best to cooperate and feel the truth.

1: Capsule

2: Dielectric layer

31: Acetate starch layer

4: Soy Lecithin layer

5: Glycerin layer

6: Gelatin layer

Claims (10)

A structure of a chewing capsule, which mainly includes: A medium layer, the medium layer is composed of pure water; An acetate starch layer arranged in the medium layer; A soybean lecithin layer on one side of the medium layer; A glycerin layer on the side of the soybean lecithin layer away from the medium layer; A gelatin layer covering the medium layer, the soybean lecithin layer, and the glycerin layer. According to the structure of the chewable capsule described in item 1 of the scope of patent application, the glycerin layer has a flavor layer on one side. According to the structure of the chewing capsule described in item 2 of the scope of patent application, the flavor layer is one of caramel layer, mint layer, orange layer, grape layer, mango layer, peach layer, or apple layer. According to the structure of the chewable capsule described in item 1 of the scope of patent application, the glycerin layer has a sweetness layer on one side. According to the structure of the chewable capsule described in item 4 of the scope of patent application, the sweetness layer is one of a sucrose layer, a fructose layer or a maltitol layer. A structure of a chewing capsule, which mainly includes: A medium layer, the medium layer is composed of pure water; A corn starch layer arranged in the medium layer; A soybean lecithin layer on one side of the medium layer; A glycerin layer on the side of the soybean lecithin layer away from the medium layer; A gelatin layer covering the medium layer, the soybean lecithin layer, and the glycerin layer. The structure of the chewable capsule as described in item 6 of the scope of patent application, wherein the glycerin layer has a flavor layer on one side. According to the structure of the chewable capsule described in item 7 of the scope of patent application, the flavor layer is one of a caramel layer, a mint layer, an orange layer, a grape layer, a mango layer, a peach layer, or an apple layer. The structure of the chewable capsule described in item 6 of the scope of patent application, wherein the glycerin layer has a sweetness layer on one side. According to the structure of the chewing capsule described in item 9 of the scope of patent application, the sweetness layer is one of a sucrose layer, a fructose layer or a maltitol layer.

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