WO2021210683A1 - Heat-resistant capsule and food/beverage including same - Google Patents

Heat-resistant capsule and food/beverage including same Download PDF

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Publication number
WO2021210683A1
WO2021210683A1 PCT/JP2021/015757 JP2021015757W WO2021210683A1 WO 2021210683 A1 WO2021210683 A1 WO 2021210683A1 JP 2021015757 W JP2021015757 W JP 2021015757W WO 2021210683 A1 WO2021210683 A1 WO 2021210683A1
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WIPO (PCT)
Prior art keywords
heat
capsule
mass
resistant
resistant capsule
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PCT/JP2021/015757
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French (fr)
Japanese (ja)
Inventor
和哉 山田
聖和 伊藤
航平 豊田
鈴木　智也
Original Assignee
三生医薬株式会社
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Priority to JP2022515453A priority Critical patent/JPWO2021210683A1/ja
Publication of WO2021210683A1 publication Critical patent/WO2021210683A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate

Definitions

  • the present invention relates to heat-resistant capsules and foods and drinks containing them.
  • Foods containing such microcapsules may be deformed or melted due to heat during heat processing or sterilization in the manufacturing process of the food. Therefore, there is a demand for heat-resistant capsules that are less likely to be deformed or melted by heat.
  • a heat-resistant capsule technique in which curdlan is used as a capsule film matrix of a capsule film is known (Patent Document 3).
  • a method of blending a polysaccharide such as alginate and gellan gum with a plant-based film base material is known.
  • a method for increasing the film ratio of capsules is known.
  • a food containing microcapsules is required to have not only heat resistance but also to be moderately dissolved in the oral cavity when the food is ingested, as a characteristic of the capsule film.
  • the heat-resistant capsule of Patent Document 3 has high heat resistance, it does not have sufficient disintegration property in the oral cavity, and the contents of the capsule may not be released promptly.
  • the heat resistance of the capsule can be increased by increasing the film ratio, the disintegration property in the oral cavity may be deteriorated. If the film ratio is low, the disintegration property is good, but sufficient heat resistance may not be obtained.
  • heat resistance and disintegration in the oral cavity are in a trade-off relationship, and it is difficult to satisfy both performances at the same time.
  • the present invention provides a heat-resistant capsule that rapidly disintegrates in the oral cavity and foods and drinks containing the same.
  • the present inventors surprisingly provided a capsule film containing gelatin and galactomannan, which did not melt even at a high temperature, but quickly in the oral cavity. I found that it can be destroyed. That is, the present invention is as follows.
  • [1] Capsule film containing gelatin and galactomannan, The contents included by the capsule film and Heat resistant capsule with.
  • [2] The heat-resistant capsule according to the above [1], wherein the galactomannan is a seed-derived polysaccharide.
  • [3] The heat-resistant capsule according to the above [1] or [2], wherein the galactomannan contains at least one selected from the group consisting of guar gum and guar gum decomposition products.
  • the deformation rate of the heat-resistant capsule after being left for 30 minutes in an aqueous solution having a water content of 20% by mass or less in the entire aqueous solution is 2 or less.
  • the capsule film comprises at least one plastic agent selected from the group consisting of polyhydric alcohols, monosaccharides, disaccharides, oligosaccharides, sugar alcohols, polyvinyl alcohols, triacetins, starch derivatives, starches, and cellulose derivatives.
  • the heat-resistant capsule according to any one of the above [1] to [12] which has an outer diameter of 1.0 to 15.0 mm.
  • the heat-resistant capsule of the present invention includes a capsule film containing gelatin and galactomannan, and the contents contained by the capsule film.
  • the present inventors have conducted various studies on formulations for capsules to satisfy both heat resistance and disintegration in the oral cavity at the same time. As a result, it was found that providing a capsule film containing gelatin and galactomannan, preferably adding galactomannan to a gelatin-based capsule film, is an effective formulation. Based on this formulation, the present inventors have reached the present invention through further studies.
  • the heat resistance means that the capsule does not dissolve and disintegrate in an aqueous solution having a water content of 15% by mass or less in the entire aqueous solution, preferably when heated to 90 ° C. or higher and 100 ° C. or lower for at least 30 minutes. do. Further, it is preferable that the capsule does not dissolve and disintegrate for at least 15 minutes when heated to 100 ° C. or higher and 130 ° C. or lower in a solution having a water content of 15% by mass or less in the entire aqueous solution, and 130 ° C. or higher and 150 ° C. or lower. It is more preferred that the capsules do not dissolve and disintegrate for at least 10 minutes when heated to.
  • Gelatin is the base of the capsule coating. Gelatin is not particularly limited as long as the effect of the present invention is not impaired. Examples of gelatin include porcine gelatin, bovine gelatin, fish gelatin and the like. Further, as the gelatin, acid-treated gelatin and alkali-treated gelatin, which are classified according to the production method, can also be used. These may be used alone or in combination of two or more. As the gelatin, a commercially available product can be used.
  • the content of gelatin with respect to 100% by mass of the capsule film is preferably 60% by mass or more.
  • the heat resistance of the capsule can be further improved. From the viewpoint of heat resistance, it is more preferably 65% by mass or more, further preferably 70% by mass or more, and may be 75% by mass or more.
  • the content of gelatin with respect to 100% by mass of the capsule film is preferably 95% by mass or less, more preferably 90% by mass or less.
  • the capsule film of the present embodiment can simultaneously satisfy both heat resistance and disintegration in the oral cavity.
  • Galactomannan is a compound in which galactose ( ⁇ -D-galactopyranose) is ⁇ - (1-6) bound to a linear main chain consisting of mannose ( ⁇ - (1-4) -D-mannopyranose).
  • the galactomannan is a compound derived from a plant or a fungus.
  • the galactomannan is preferably a seed-derived polysaccharide.
  • the seed-derived polysaccharide shall be at least one selected from the group consisting of guar gum, psyllium seed gum, ama seed gum, tamarind sea gum, tara gum, locust bean gum (carob bean gum), phenuglique gum (koroha gum) and their decomposition products. Is preferable. Among these, it is more preferable to contain at least one selected from the group consisting of guar gum and guar gum decomposition products from the viewpoint of being more excellent in the disintegration property of the capsule film in the oral cavity. From the viewpoint of further improving heat resistance and disintegration in the oral cavity, it is more preferable to contain a guar gum decomposition product as galactomannan. Even when the film ratio is relatively high (the film is relatively thick), the heat resistance can be improved by containing the guar gum decomposition product, and the excellent disintegration property in the oral cavity can be maintained.
  • Guar gum is a polysaccharide produced by crushing or extracting from guar seeds of legumes using known means and methods.
  • the molecular weight of guar gum is about 200,000 to 300,000.
  • the guar gum decomposition product is a low molecular weight version of guar gum.
  • As the galactomannan a guar gum decomposition product having a molecular weight of about 15,000 to 30,000 can be used.
  • the guar gum derivative is not particularly limited, and examples thereof include hydroxypropyl guar gum and cationized guar gum.
  • As the galactomannan a commercially available product can be used.
  • the content of galactomannan with respect to 100 parts by mass of gelatin is preferably 0.5 parts by mass or more.
  • the content of galactomannan is 0.5 parts by mass or more, the heat resistance can be further improved.
  • it is more preferably 2 parts by mass or more, further preferably 3 parts by mass or more, 7 parts by mass or more, or 11 parts by mass or more.
  • the content of galactomannan with respect to 100 parts by mass of gelatin is preferably 40 parts by mass or less, more preferably 30 parts by mass or less, still more preferably. It is 25 parts by mass or less.
  • the capsule film may or may not contain components other than gelatin and galactomannan.
  • the components other than gelatin and galactomannan it is preferable to include a plasticizer from the viewpoint of adjusting the strength of the capsule film.
  • the plasticizer include at least one selected from the group consisting of polyhydric alcohols, monosaccharides and disaccharides, oligosaccharides, sugar alcohols, polyvinyl alcohols, triacetins, starch derivatives, starches, and cellulose derivatives.
  • Examples of the polyhydric alcohol include glycerin, propylene glycol, polyethylene glycol, propylene glycol, polypropylene glycol and the like.
  • Examples of monosaccharides include glucose, fructose, glucose, galactose and the like.
  • Examples of the disaccharide include sucrose, maltose, trehalose, and coupling sugar.
  • Examples of oligosaccharides include malto-oligosaccharides and the like.
  • sugar alcohols include sorbitol, maltitol, lactitol, reduced isomaltulose, xylitol, mannitol, galactitol, and elthritol.
  • starch derivative examples include polydextrose, dextrin, malt dextrin, indigestible dextrin, cyclodextrin ( ⁇ , ⁇ , or ⁇ ) and the like.
  • cellulose derivative examples include hydroxymethyl cellulose, hydroxypropyl cellulose, methyl cellulose, carboxymethyl cellulose and the like.
  • the content of the plasticizer with respect to 100 parts by mass of gelatin is preferably 1 to 30 parts by mass, more preferably 1 to 25 parts by mass, and further preferably 5 to 20 parts by mass.
  • the capsule film may contain at least one selected from the group consisting of agar and carrageenan.
  • the content of agar and carrageenan with respect to 100 parts by mass of gelatin is preferably 1 to 50 parts by mass, and more preferably 1 to 30 parts by mass.
  • the capsule film may usually contain a film-forming component (film-forming base, film-forming agent) as other components other than gelatin and galactomannan.
  • a film-forming component film-forming base, film-forming agent
  • the film-forming component is not particularly limited and can be appropriately selected depending on the intended use of the capsule and the like.
  • the film-forming components include, for example, polysaccharides (or derivatives thereof), synthetic resins (polyvinyl alcohol, etc.), proteins (eg, casein, zein, etc.), sugar alcohols (eg, sorbitol, maltitol, lactitol, reduced isomaltulose, etc.). Xylitol, mannitol, galactitol, erythritol) and the like.
  • polysaccharides examples include seaweed-derived polysaccharides [for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium salt, etc.).
  • seaweed-derived polysaccharides for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium salt, etc.).
  • the film-forming component may be used alone or in combination of two or more.
  • the film-forming component may be a component capable of forming a hydrophilic colloid.
  • the capsule film contains, as the above-mentioned other components other than gelatin and galactomannan, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, salts, umami components, water and the like. May contain a solvent component of the above.
  • the above other components may be used alone or in combination of two or more.
  • the content of the above other components with respect to 100% by mass of the capsule film is preferably 40% by mass or less, 25% by mass or less, or 15% by mass or less.
  • the content is not particularly limited as long as it can be included by the capsule film as long as the effect of the present invention is not impaired.
  • the contents may be solid, liquid or the like.
  • the content preferably contains an oily component.
  • the oily component may be an oily fragrance, a liquid oil, or a hydrogenated oil.
  • the contents are flavors, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides).
  • Lipids, isoflavones, minerals, enzymes, hormones, etc.), microorganisms (bacteria such as lactic acid bacteria, bifidobacteria, natto bacteria, yeast; fungi such as yeast) and the like may be included.
  • the capsule of the present embodiment is, for example, one of the preferable forms of a seamless capsule.
  • the seamless capsule can be produced by the production method described in, for example, Japanese Patent No. 6603817.
  • Examples of the method for producing a capsule of the present embodiment include a method in which a liquid containing a component contained in a capsule film and a liquid containing the contents are dropped into a cooling medium or air.
  • a nozzle unit provided concentrically with an outer nozzle for passing a liquid containing a component contained in the capsule film and an inner nozzle for supplying a liquid containing the contents, and a forming tube (downstream side of the nozzle unit or A device equipped with a forming tube) provided on the axis is used.
  • the liquid containing the contents is discharged from the discharge port of the inner nozzle, and the liquid containing the components contained in the capsule film is discharged from the discharge port of the outer nozzle into the forming tube.
  • the capsule film contains the contents in the forming tube by the above discharge.
  • the capsule film is dropped into a cooling medium or air with the contents contained therein to form a capsule.
  • the dropped capsule may be dried.
  • the manufacturing conditions such as the temperature of the liquid containing the components contained in the capsule film, the temperature of the liquid containing the contents, the cooling temperature, the cooling time, the drying temperature, and the drying time include the component composition of the capsule film and the contents, the film ratio, and the like. It can be appropriately selected according to the thickness of the film, the outer diameter of the capsule, and the like.
  • the thickness of the capsule film can be appropriately specified according to the size and use of the capsule.
  • the thickness of the film is preferably 30 to 150 ⁇ m, more preferably 50 to 150 ⁇ m, from the viewpoint of facilitating the simultaneous satisfaction of both heat resistance and disintegration in the oral cavity.
  • the thickness of the capsule film is more preferably 40 ⁇ m or more, further preferably 50 ⁇ m or more, and may be 60 ⁇ m or more.
  • the thickness of the capsule film is more preferably 140 ⁇ m or less, further preferably 130 ⁇ m or less, still more preferably 120 ⁇ m or less, even if it is 110 ⁇ m or less. good.
  • the film thickness is measured by the method described in Examples.
  • the film ratio is preferably 25% by mass or less from the viewpoint of simultaneously satisfying both heat resistance and disintegration in the oral cavity.
  • the film ratio is preferably 5% by mass or more, more preferably 10% by mass or more, further preferably 16% by mass or more, and may be 19% by mass or more.
  • the film ratio (mass%) means the mass (mass%) of the capsule film when the mass of the entire capsule is 100% by mass. In the present specification, the film ratio is measured by the method described in Examples.
  • the outer diameter of the capsule of the present embodiment can be appropriately specified according to the intended use. On the other hand, from the viewpoint of simultaneously satisfying both heat resistance and disintegration in the oral cavity, it is preferably 1.0 to 15.0 mm, more preferably 1.5 to 10.0 mm, still more preferably 2.0. It is ⁇ 5.0 mm.
  • the outer diameter of the capsule means a major diameter when the planar shape (cross section) of the capsule is circular, and means the maximum diameter when the planar shape (cross section) of the capsule is not circular. As used herein, the outer diameter of the capsule is measured by the method described in the Examples.
  • a preferred embodiment of the capsule of the present embodiment is to satisfy the following conditions 1 and 2, or to satisfy the following conditions 1 and 3. As a more preferable embodiment, all of the following conditions 1 to 3 are satisfied.
  • Condition 1 The thermostable capsule disintegrates in the human oral cavity in less than 5 minutes, preferably less than 1 minute.
  • Condition 2 The heat-resistant capsule is in an aqueous solution having a water content of 20% by mass or less (preferably 15% by mass or less) in the entire aqueous solution (preferably in an aqueous solution at 80 to 160 ° C, more preferably 90 ° C). Does not disintegrate within 30 minutes (preferably within 60 minutes) (in aqueous solution).
  • the heat-resistant capsule is placed in an aqueous solution having a water content of 20% by mass or less (preferably 15% by mass or less) in the entire aqueous solution (preferably in an aqueous solution at 80 to 160 ° C., more preferably 90 ° C. or less).
  • the deformation rate of the heat-resistant capsule after being left for 30 minutes (preferably 60 minutes) (in an aqueous solution) is 2 or less (preferably 1.3 or less).
  • the capsule of this embodiment has a property of being moderately dissolved in the oral cavity.
  • the above condition 1 is an index showing the melting of the capsule in the oral cavity. Specifically, it is preferable that the contents are released within 1 minute after the capsule is contained in the mouth.
  • the "aqueous solution” is an aqueous solution composed of sugar or sugar alcohol. Specific examples thereof include an aqueous solution composed of xylitol and water, an aqueous solution composed of sorbitol and water, an aqueous solution composed of reduced isomaltulose and water, an aqueous solution composed of sucrose and water, and an aqueous solution composed of trehalose and water.
  • the aqueous solution composed of the sugar or sugar alcohol may be used in the production of foods and drinks such as candy, for example.
  • “Collapse” means that the shape of the heat-resistant capsule is significantly deformed. Further, “collapse” also includes that the shape of the heat-resistant capsule is greatly deformed and the contents leak out.
  • the "deformation rate” means the major axis / minor axis ratio of the heat resistant capsule after being left at the ultimate temperature of 90 ° C. for 30 minutes with respect to the major axis / minor axis ratio of the heat resistant capsule before being put into the aqueous solution. More specifically, the above conditions 1 to 3 are measured by the method described in Examples.
  • Condition 2 means that "the heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 15% by mass or less and 90 ° C. with respect to a total of 100% by mass of xylitol and water.”
  • condition 3 is "deformation rate of the heat-resistant capsule after leaving the heat-resistant capsule for 30 minutes in an aqueous solution having a water content of 15% by mass or less and 90 ° C. with respect to a total of 100% by mass of xylitol and water. Is 1.3 or less.
  • the temperature of the aqueous solution in 2 and 3 above can be adjusted to a higher temperature.
  • Specific examples thereof include the following conditions 2-1 and 2-2, condition 3-1 and condition 3-2.
  • a preferred embodiment of the capsule of the present embodiment is to satisfy any one or more of the following conditions 2-1 and 2-2, condition 3-1 and condition 3-2.
  • the above condition 1 and the following condition 2-1 are satisfied, the above condition 1 and the following condition 3-1 are satisfied, or the above condition 1 and the following condition 2- 2 is satisfied, or the above condition 1 and the following condition 3-2 are satisfied.
  • all of the above condition 1, the following condition 2-1 and the following condition 3-1 are satisfied.
  • all of the above condition 1, the following condition 2-2 and the following condition 3-2 are satisfied.
  • Condition 2-1 The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 15% by mass or less and 110 ° C. in the entire aqueous solution.
  • Condition 2-2 The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 15% by mass or less and 150 ° C. in the entire aqueous solution.
  • Condition 3-1 The deformation rate of the heat-resistant capsule after being left for 30 minutes in an aqueous solution having a water content of 15% by mass or less and 110 ° C. in the entire aqueous solution is 1.3 or less. ..
  • Condition 3-2 The deformation rate of the heat-resistant capsule after being left for 30 minutes in an aqueous solution having a water content of 15% by mass or less and 150 ° C. in the entire aqueous solution is 1.3 or less. ..
  • condition 2-1 The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 15% by mass or less and 110 ° C. with respect to a total of 100% by mass of sorbitol and water.
  • the deformation rate of the heat-resistant capsule after leaving the heat-resistant capsule for 30 minutes in an aqueous solution having a water content of 15% by mass or less and 110 ° C. with respect to a total of 100% by mass of sorbitol and water it is 1.3 or less.
  • Condition 2-2 The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 15% by mass or less and 150 ° C.
  • the condition 3-2 "heat-resistant capsule” is a heat-resistant capsule after being left for 30 minutes in an aqueous solution having a water content of 15% by mass or less and 150 ° C. with respect to a total of 100% by mass of reduced isomaltulose and water.
  • the deformation rate of is 1.3 or less.
  • the above conditions can be achieved by using a capsule having a capsule film containing gelatin and galactomannan. Further, the above conditions can be more easily achieved by appropriately adjusting the gelatin content, the galactomannan content, the film thickness, the film ratio, etc. in the capsule film.
  • the capsule of the present embodiment has heat resistance and has the property of collapsing in the oral cavity.
  • the capsule of the present embodiment has heat resistance and has the property of collapsing in the oral cavity.
  • deformation and melting of the capsule due to heat during heat processing and sterilization in the manufacturing process are unlikely to occur.
  • the capsule collapses in the oral cavity at an appropriate timing, so that a change in taste and aroma can be imparted.
  • the capsule of the present embodiment is suitable for foods and drinks containing the capsule.
  • the food and drink is not particularly limited as long as the effect of the present invention is not impaired, but is suitable for foods processed in a state where the water content is low. Examples of foods and drinks include candies, sweets such as gum and gummies, dairy products such as yogurt, beverages such as jelly beverages, and pastes.
  • a candy is a candy in which sugar is vitrified, which is produced by adding water to sugars such as sugar, starch syrup, and reduced starch syrup, heating the candy, heating the candy to about 140 ° C. or higher, and then cooling the candy.
  • sugar starch syrup: reduced starch syrup in a ratio of about 40 to 70: 5 to 30:10 to 30.
  • Sugars include allose, talose, gulose, glucose, altrose, mannose, galactose, idose, ribose, lyxose, xylulose, arabinose, apiose, erythrose, treose, psicose, fructose, sorbose, tagatose, ribulose, xylulose, elittlerose.
  • Trehalose, altrose, lactose, sucrose, oligosaccharide and the like but are not particularly limited.
  • starch syrup include a mixture of glucose, maltose, dextrin and the like, but are not particularly limited.
  • the reduced water candy includes sugar alcohols derived from monosaccharides such as erythritol, threitol, arabinitol, xylitol, ribitol, iditol, galactitol, sorbitol, and mannitol, sugar alcohols derived from disaccharides such as maltitol and reduced palatinose, and polysaccharides.
  • Sugar alcohol can be mentioned, but is not particularly limited.
  • Candy is apple, green apple, apricot, banana, blueberry, black currant, grape, muscat, mango, passion fruit, yellow peach, white peach, pear, plum, prun, melon, watermelon, raspberry, strawberry, pineapple, cherry, yuzu , Lemon, orange, citrus, grapefruit and other fruit flavors, milk, coffee, tea, soda, cola, mint, honey, cinnamon and other spices, rose flavor, and other flavors may be added.
  • candy includes brown sugar, fruit juice, fruit paste, tea extract, salt, pigments, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, etc.
  • Cooling agents physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.), microorganisms (lactic acid bacteria, bifidus bacteria, natto bacteria, yeasts and other bacteria; Bacteria such as yeast) and the like may be included.
  • Gum is produced by melting a synthetic resin such as a vegetable resin or vinyl acetate to make a gum base, kneading it with sugar or a fragrance, forming it into a plate, granules or spheres, and then cooling it.
  • a synthetic resin such as a vegetable resin or vinyl acetate
  • examples of the gum base include natural resins such as chicle and ester gum, and synthetic resins such as polyvinyl acetate and polyisobutylene, but are not particularly limited.
  • Sugars added to the gum base include allose, talose, gulose, glucose, altrose, mannose, galactose, idose, ribose, liquisource, xylose, arabinose, apiose, erythrose, treose, psicose, fructose, sorbitol, tagatose, ribulose.
  • Xylose erythrose, trehalose, maltose, lactose, sucrose, oligosaccharides, water candy, erythritol, tritol, arabinitol, xylitol, rivitol, iditol, galactitol, sorbitol, mannitol, martitol, reduced palatinose, but not particularly limited. Not done. Further, these sugars may be used for sugar coating.
  • Gum includes apple, green apple, apricot, banana, blueberry, black currant, grape, muscat, mango, passion fruit, yellow peach, white peach, pear, plum, prun, melon, watermelon, raspberry, strawberry, pineapple, cherry, Various flavors such as fruit flavors such as yuzu, lemon, orange, citrus and grapefruit, spices such as milk, coffee, tea, soda, cola, mint, honey and cinnamon, and flavors such as rose may be added.
  • gum includes brown sugar, fruit juice, fruit paste, tea extract, salt, caffeine, menthol, pigments, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, and acidity. It may contain agents, bitterness agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.) and the like.
  • Gummy candies are produced by pouring a gummy candy consisting of starch syrup, sugar, gelatin, polysaccharides, etc. into a mold, cooling and hardening.
  • starch syrup include mixtures such as glucose, maltose, and dextrin, but the syrup is not particularly limited.
  • Sugars include allose, talose, gulose, glucose, altrose, mannose, galactose, idose, ribose, lyxose, xylulose, arabinose, apiose, erythrose, treose, psicose, fructose, sorbose, tagatose, ribulose, xylulose, elittlerose.
  • Trehalose, altrose, lactose, sucrose, oligosaccharide and the like are not particularly limited.
  • gelatin examples include porcine gelatin, bovine gelatin, fish gelatin and the like.
  • gelatin includes acid-treated gelatin and alkali-treated gelatin, which are classified according to the production method. These gelatins may be used alone or in combination of two or more.
  • polysaccharides include seaweed-derived polysaccharides [for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium salt, magnesium).
  • yogurt sterilize raw milk such as milk at 90 to 95 ° C for about 5 minutes, cool it to 40 to 45 ° C, add 2 to 3% of lactic acid bacteria starter to fill the container, and fill it in a container at a temperature of about 40 ° C.
  • yogurt includes pulp yogurt containing pulp, homogenized drink yogurt, rapidly frozen freezing yogurt, and hard yogurt containing a gelling agent such as gelatin or polysaccharide, but the yogurt is not particularly limited.
  • the pulp contained in the pulp yogurt includes apple, green apple, apricot, banana, blueberry, black currant, grape, muscat, mango, passion fruit, yellow peach, white peach, pear, plum, prunes, melon, watermelon, raspberry, and strawberry.
  • Plum, cherry, yuzu, lemon, orange, citrus, grapefruit, kiwi fruit sugar and the like but are not particularly limited.
  • the gelling agent to be blended in hard yogurt include polysaccharides (or derivatives thereof), synthetic resins (polyvinyl alcohol and the like), proteins (for example, gelatin, casein, zein and the like) and the like.
  • Examples of the above-mentioned polysaccharide (or derivative thereof) include seaweed-derived polysaccharides [for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium).
  • seaweed-derived polysaccharides for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium).
  • the gelling agent may be used alone or in combination of two or more.
  • Yogurt contains pigments, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, etc.) Isoflavones, minerals, enzymes, hormones, etc.) may be included.
  • Jelly beverages are, for example, those that are filled in a container such as a pouch and suck the jelly from the mouthpiece or straw provided in the container, or by shaking the container before drinking to crush the jelly of the contents, fine jelly. It is a drink that you can drink while enjoying the tactile sensation of.
  • the jelly gelling agent contained in the beverage include polysaccharides (or derivatives thereof), synthetic resins (polyvinyl alcohol and the like), proteins (for example, gelatin, casein, zein and the like) and the like.
  • Examples of the above-mentioned polysaccharide (or derivative thereof) include seaweed-derived polysaccharides [for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium).
  • seaweed-derived polysaccharides for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium).
  • the gelling agent may be used alone or in combination of two or more. Jelly beverages include pigments, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids). , Isoflavones, minerals, enzymes, hormones, etc.) and the like.
  • the paste products there are fish paste products whose main ingredient is minced fish and meat paste products whose main ingredient is minced meat.
  • fish paste products include chikuwa, bamboo fish paste, datemaki, kamaboko, crab stick, streak kamaboko, kamaboko, fish sausage, hanpen, floating hanpen, tsumire, narutomaki, fried kamaboko, fried fish paste, and fish cutlet.
  • the fish paste product is not particularly limited.
  • meat paste products include hamburgers and sausages.
  • the meat paste product is not particularly limited.
  • the paste product may contain delicatessen such as cheese and ham, various vegetables, root vegetables such as burdock and ginger, beans such as edamame, and mushrooms such as wood ear.
  • thickening polysaccharides pigments, coloring agents, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen) It may contain peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.).
  • the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
  • the "blending amount" of each component used in the production of the capsule can also be regarded as the "content" of each component in the formed capsule.
  • Examples 1 to 8 and Comparative Examples 1 to 7 (1) Adjustment of Capsule Coating Liquid Each component was mixed in the blending amount (part by mass) shown in Table 1, and Examples 1 to 8 and Comparative Examples 1, 2, 5 and 7 were stirred at 75 ° C. Further, Comparative Examples 3, 4 and 6 were dissolved with stirring at 95 ° C. to prepare a capsule coating liquid. (2) Adjustment of contents The contents in Examples 1 to 8 and Comparative Examples 1 to 7 are as follows. ⁇ Examples 1 to 8, Comparative Examples 1 and 2> 1-Menthol and medium-chain fatty acid triglyceride (trade name: Coconard ML, manufactured by Kao Corporation, the same applies hereinafter) were mixed and used.
  • 1-Menthol and medium-chain fatty acid triglyceride (trade name: Coconard ML, manufactured by Kao Corporation, the same applies hereinafter) were mixed and used.
  • 1-menthol was used in a proportion of 35% by mass, and medium-chain fatty acid triglyceride was used in a proportion of 65% by mass.
  • ⁇ Comparative Examples 3 and 7 Medium-chain fatty acid triglyceride was used.
  • ⁇ Comparative Examples 4 to 6> 1-Menthol, lime flavor and medium chain fatty acid triglyceride were mixed and used.
  • 1-menthol was used in a proportion of 32% by mass
  • lime flavor was used in a proportion of 45% by mass
  • medium-chain fatty acid triglyceride was used in a proportion of 23% by mass.
  • the physical characteristics of the seamless capsules obtained in the above Examples and Comparative Examples were calculated or measured by the following methods. The results are shown in Table 1.
  • the gelatin ratio is the blending amount (mass%) of gelatin with respect to the total blending amount of 100% by mass of all the components constituting the film.
  • the film thickness is the average of the obtained seamless capsule cut with a razor and the film thickness measured at 5 points on the cut surface using a digital microscope (product name: VHX-900, manufactured by KEYENCE CORPORATION). The value ( ⁇ m).
  • the coating ratio is a value (mass%) calculated from the ratio of the capsule coating liquid and the contents to be sent at the time of manufacturing the seamless capsule.
  • the outer diameter is 45 at room temperature (23 ° C) using the obtained seamless capsule with a digital caliper (product name: Quick Mini 25, manufactured by Mitutoyo Co., Ltd., model number: PK-0510SU, measuring range: 0 to 25 mm). It is a value (mm) measured by% RH.
  • the heat resistance test was carried out by the following method.
  • the following high-concentration sugar or sugar alcohol aqueous solutions I to III were prepared, and 5 seamless capsules obtained in Examples and Comparative Examples were added thereto and heated. After reaching the temperature corresponding to each aqueous solution, the temperature was maintained and allowed to stand for 30 minutes. For each seamless capsule after 30 minutes, the state of deformation and melting (whether the contents leaked out) was visually confirmed.
  • aqueous solutions II and III the seamless capsules obtained in Examples 1, 3, 4, 5, 7 and Comparative Examples 1, 4, 7 were evaluated.
  • the evaluation criteria for the deformed and melted states are as follows. If the evaluation criteria for the deformed and melted states are A or B, it is passed.
  • the evaluation results are shown in Tables 2 to 6. In addition, "-" in the table means that the above test was not carried out (hereinafter, the same applies in the table).
  • the seamless capsules of the examples did not disintegrate within 30 minutes when the water content was 15% by mass or less. From this, it can be seen that the seamless capsule of the example has excellent heat resistance. From Tables 3 to 6, in the evaluation using the high-concentration sugar alcohol aqueous solutions I to III having a water content of 15% by mass or less, the seamless capsule did not disintegrate within 30 minutes at a temperature higher than 90 ° C. As a result, it is considered that the seamless capsule does not disintegrate within 30 minutes even in a high-concentration sugar alcohol aqueous solution II or III at 90 ° C. with a water content of 15% by mass or less.
  • the major axis / minor axis ratio is an average value of 5 seamless capsules.
  • the major axis / minor axis ratio of the seamless capsule before loading was less than 1.1 in each case. If the deformation rate is 1.3 or less, the evaluation criteria for the deformation rate are passed. The deformation rates are shown in Tables 7-9.
  • the seamless capsule of the example had a deformation rate of 1.3 or less even when left at 90 ° C. for 30 minutes in an aqueous solution having a water content of 15% by mass or less. From this, it can be seen that the seamless capsule of the example has excellent heat resistance. From Tables 8 and 9, in the evaluation using the high-concentration sugar alcohol aqueous solution II or III having a water content of 15% by mass or less, the deformation rate was high even if the seamless capsule was left for 30 minutes at a temperature higher than 90 ° C. It was 1.3 or less.
  • the deformation rate of the seamless capsule is 1.3 or less even if the seamless capsule is left for 30 minutes in a high-concentration sugar alcohol aqueous solution II or III at 90 ° C. with a water content of 15% by mass or less. ..
  • the test for oral disintegration was performed by the following method. One of the seamless capsules obtained in Examples 1 to 8 and Comparative Examples 1 to 7 was placed in the oral cavity, and the disintegration property in the oral cavity was confirmed. The above confirmation was performed 3 times for the seamless capsules obtained in each example. Disintegration was measured by placing the seamless capsule in the mouth, allowing it to stand on the tongue, and measuring the time between inclusion in the mouth and release of the contents.
  • the evaluation criteria for oral disintegration are as follows. If the above-mentioned evaluation criteria for oral disintegration is A, it is considered acceptable. The evaluation results are shown in Table 10. ⁇ Evaluation criteria for oral disintegration> A: Average collapse time of 3 balls is less than 1 minute B: Average collapse time of 3 balls is 1 minute or more and less than 5 minutes C: Average collapse time of 3 balls is 5 minutes or more
  • Example 1 the disintegration time was less than 1 minute, the capsules disintegrated rapidly in the oral cavity, and the release of the contents was good.
  • Comparative Examples 2 to 4 and 6 the time until disintegration was long and the release property of the contents was not good.
  • the seamless capsules of Comparative Examples 4 and 6 had the same film thickness as the seamless capsules of Examples, but the result was that they were inferior in disintegration in the oral cavity. From this, it can be seen that the capsule film is excellent in disintegration in the oral cavity by containing gelatin and galactomannan.
  • the capsule film of the present embodiment containing gelatin and galactomannan can obtain heat resistance even when the film thickness and film ratio are low, and quickly disintegrate even in the oral cavity. It was confirmed that On the other hand, in Comparative Examples 1, 5 and 7, although they rapidly disintegrated in the oral cavity, heat resistance was not obtained. In Comparative Examples 2 and 3, heat resistance was obtained by increasing the film thickness, but rapid disintegration was not obtained in the oral cavity. In Comparative Examples 4 and 6, heat resistance was obtained, but rapid disintegration was not obtained in the oral cavity even with the same film thickness as in Examples. Heat resistance and disintegration in the oral cavity are thought to depend on the content of water in contact with the capsule.
  • gelatin absorbs water and the film rapidly disintegrates.
  • the water content is less than a certain amount, the amount of water absorbed by gelatin is small, so that it is considered that galactomannan prevents gelatin from forming into a sol, does not disintegrate even when heated, and is difficult to deform.
  • the heat-resistant capsule of this embodiment has heat resistance and rapidly disintegrates in the oral cavity.
  • the heat-resistant capsule is preferably used for foods processed in a state where the water content is relatively low.
  • the heat-resistant capsule can be applied to, for example, candies, confectionery, beverages, dairy products, and paste products.

Abstract

A heat-resistant capsule comprising a capsule coating film containing gelatin and galactomannan and contents encapsulated by the capsule coating film.

Description

耐熱性カプセル及びそれを含む飲食品Heat-resistant capsules and foods and drinks containing them
　本発明は、耐熱性カプセル及びそれを含む飲食品に関する。 The present invention relates to heat-resistant capsules and foods and drinks containing them.
　従来、飴やガム、ヨーグルト、ゼリー飲料を含む食品に香りや機能性成分等を付与する方法として、香料や機能性成分等が充填されたカプセルを混入する方法が知られている（例えば、特許文献１及び２）。香料や機能性成分等を微小カプセルに充填させることによって、香料の揮発を抑制し、機能性成分を安定化させることができる。一例として、香料が充填された微小カプセルが混入された飴が知られている。 Conventionally, as a method of imparting aroma and functional ingredients to foods including candy, gum, yogurt, and jelly beverages, a method of mixing capsules filled with flavors and functional ingredients has been known (for example, patents). Documents 1 and 2). By filling the microcapsules with a fragrance, a functional ingredient, or the like, volatilization of the fragrance can be suppressed and the functional ingredient can be stabilized. As an example, a candy mixed with fine capsules filled with a fragrance is known.
　こうした微小カプセルが混入された食品では、当該食品の製造工程における加熱加工や殺菌時に、熱に起因するカプセルの変形や融解を生じる場合がある。そのため、熱による変形や融解が生じにくい耐熱性カプセルが求められている。
　カプセルに耐熱性を付与する方法として、例えば、カプセル皮膜のカプセル皮膜マトリックスとしてカードランが用いられている耐熱性カプセルの技術が知られている（特許文献３）。また、植物性皮膜基材に、アルギン酸塩及びジェランガム等の多糖類を配合する方法が知られている。また、カプセルの皮膜率を高くする方法が知られている。 Foods containing such microcapsules may be deformed or melted due to heat during heat processing or sterilization in the manufacturing process of the food. Therefore, there is a demand for heat-resistant capsules that are less likely to be deformed or melted by heat.
As a method for imparting heat resistance to a capsule, for example, a heat-resistant capsule technique in which curdlan is used as a capsule film matrix of a capsule film is known (Patent Document 3). Further, a method of blending a polysaccharide such as alginate and gellan gum with a plant-based film base material is known. Further, a method for increasing the film ratio of capsules is known.
特表２０１４－５１６９９５号公報Special Table 2014-516995 特表２００３－５２１５５１号公報Japanese Patent Application Laid-Open No. 2003-521551 特開２００５－５２０４０号公報Japanese Unexamined Patent Publication No. 2005-52040
　しかしながら、微小カプセルが混入された食品には、耐熱性を備えるだけでなく、当該食品の摂取時に口腔内で程よく溶けることも、カプセル皮膜の特性として要求される。
　特許文献３の耐熱性カプセルは、耐熱性は高いものの、口腔内での崩壊性が十分ではなく、カプセルの内容物を速やかに放出することができないおそれがある。また、皮膜率を高めることでカプセルの耐熱性を高めることができるが、口腔内での崩壊性が悪くなるおそれがある。皮膜率が低ければ崩壊性は良いが、十分な耐熱性が得られないおそれがある。このように、耐熱性と口腔内での崩壊性は、トレード・オフの関係になり、両方の性能を同時に満たすことは困難であった。 However, a food containing microcapsules is required to have not only heat resistance but also to be moderately dissolved in the oral cavity when the food is ingested, as a characteristic of the capsule film.
Although the heat-resistant capsule of Patent Document 3 has high heat resistance, it does not have sufficient disintegration property in the oral cavity, and the contents of the capsule may not be released promptly. Further, although the heat resistance of the capsule can be increased by increasing the film ratio, the disintegration property in the oral cavity may be deteriorated. If the film ratio is low, the disintegration property is good, but sufficient heat resistance may not be obtained. As described above, heat resistance and disintegration in the oral cavity are in a trade-off relationship, and it is difficult to satisfy both performances at the same time.
　本発明は、口腔内で速やかに崩壊する耐熱性カプセル及びそれを含む飲食品を提供する。 The present invention provides a heat-resistant capsule that rapidly disintegrates in the oral cavity and foods and drinks containing the same.
　本発明者らは、上記目的を達成するため鋭意検討を重ねた結果、驚くべきことにゼラチン及びガラクトマンナンを含有するカプセル皮膜を備えることで、高温の状態でも融解しない一方、口腔内では速やかに崩壊させることができることを見出した。
　すなわち、本発明は下記のとおりである。 As a result of diligent studies to achieve the above object, the present inventors surprisingly provided a capsule film containing gelatin and galactomannan, which did not melt even at a high temperature, but quickly in the oral cavity. I found that it can be destroyed.
That is, the present invention is as follows.
［１］　ゼラチン及びガラクトマンナンを含有するカプセル皮膜と、
　上記カプセル皮膜により包含される内容物と、
を備える耐熱性カプセル。
［２］　上記ガラクトマンナンが、種子由来多糖類である、上記［１］に記載の耐熱性カプセル。
［３］　上記ガラクトマンナンが、グァーガム及びグァーガム分解物からなる群より選ばれる少なくとも１種を含む、上記［１］又は［２］に記載の耐熱性カプセル。
［４］　上記カプセル皮膜１００質量％に対する上記ゼラチンの含有量が、６０質量％以上である、上記［１］～［３］のいずれかに記載の耐熱性カプセル。
［５］　上記ゼラチン１００質量部に対する上記ガラクトマンナンの含有量が、０．５質量部以上である、上記［１］～［４］のいずれかに記載の耐熱性カプセル。
［６］　上記カプセル皮膜の厚さが３０～１５０μｍである、上記［１］～［５］のいずれかに記載の耐熱性カプセル。
［７］　上記カプセル皮膜の厚さが５０～１５０μｍである、上記［１］～［６］のいずれかに記載の耐熱性カプセル。
［８］　皮膜率が２５質量％以下である、上記［１］～［７］のいずれかに記載の耐熱性カプセル。
［９］　皮膜率が１０質量％以上である、上記［１］～［８］のいずれかに記載の耐熱性カプセル。
［１０］　下記条件１及び２を満たす、上記［１］～［９］のいずれかに記載の耐熱性カプセル。
条件１：上記耐熱性カプセルが、ヒトの口腔内で、５分未満で崩壊する。
条件２：上記耐熱性カプセルが、水溶液全体における水の含有量が２０質量％以下の水溶液内で、３０分以内に崩壊しない。
［１１］　下記条件１及び３を満たす、上記［１］～［１０］のいずれかに記載の耐熱性カプセル。
条件１：上記耐熱性カプセルが、ヒトの口腔内で、５分未満で崩壊する。
条件３：上記耐熱性カプセルを、水溶液全体における水の含有量が２０質量％以下の水溶液内で、３０分間放置した後の耐熱性カプセルの変形率が、２以下である。
［１２］　上記カプセル皮膜が、多価アルコール、単糖類、２糖類、オリゴ糖、糖アルコール、ポリビニルアルコール、トリアセチン、デンプン誘導体、デンプン、及びセルロース誘導体からなる群より選ばれる少なくとも１種の可塑剤を更に含有する、上記［１］～［１１］のいずれか１項に記載の耐熱性カプセル。
［１３］　外径が、１．０～１５．０ｍｍである、上記［１］～［１２］のいずれか１項に記載の耐熱性カプセル。
［１４］　上記内容物が、油性成分を含む、上記［１］～［１３］のいずれかに記載の耐熱性カプセル。
［１５］　シームレスカプセルである、上記［１］～［１４］のいずれかに記載の耐熱性カプセル。
［１６］　上記［１］～［１５］のいずれかに記載の耐熱性カプセルの製造方法であって、
　前記カプセル皮膜の含有成分を含む液体と、前記内容物を含む液体とを、冷却媒体中又は空気中に滴下する、耐熱性カプセルの製造方法。
［１７］　上記［１］～［１５］のいずれかに記載の耐熱性カプセルを含む飲食品。
［１８］　飴類、菓子類、飲料類、乳製品類、又は練り製品類である、上記［１７］に記載の飲食品。 [1] Capsule film containing gelatin and galactomannan,
The contents included by the capsule film and
Heat resistant capsule with.
[2] The heat-resistant capsule according to the above [1], wherein the galactomannan is a seed-derived polysaccharide.
[3] The heat-resistant capsule according to the above [1] or [2], wherein the galactomannan contains at least one selected from the group consisting of guar gum and guar gum decomposition products.
[4] The heat-resistant capsule according to any one of [1] to [3], wherein the content of gelatin with respect to 100% by mass of the capsule film is 60% by mass or more.
[5] The heat-resistant capsule according to any one of [1] to [4], wherein the content of galactomannan with respect to 100 parts by mass of gelatin is 0.5 parts by mass or more.
[6] The heat-resistant capsule according to any one of the above [1] to [5], wherein the thickness of the capsule film is 30 to 150 μm.
[7] The heat-resistant capsule according to any one of the above [1] to [6], wherein the thickness of the capsule film is 50 to 150 μm.
[8] The heat-resistant capsule according to any one of [1] to [7] above, wherein the film ratio is 25% by mass or less.
[9] The heat-resistant capsule according to any one of [1] to [8] above, wherein the film ratio is 10% by mass or more.
[10] The heat-resistant capsule according to any one of the above [1] to [9], which satisfies the following conditions 1 and 2.
Condition 1: The heat-resistant capsule disintegrates in the human oral cavity in less than 5 minutes.
Condition 2: The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 20% by mass or less in the entire aqueous solution.
[11] The heat-resistant capsule according to any one of the above [1] to [10], which satisfies the following conditions 1 and 3.
Condition 1: The heat-resistant capsule disintegrates in the human oral cavity in less than 5 minutes.
Condition 3: The deformation rate of the heat-resistant capsule after being left for 30 minutes in an aqueous solution having a water content of 20% by mass or less in the entire aqueous solution is 2 or less.
[12] The capsule film comprises at least one plastic agent selected from the group consisting of polyhydric alcohols, monosaccharides, disaccharides, oligosaccharides, sugar alcohols, polyvinyl alcohols, triacetins, starch derivatives, starches, and cellulose derivatives. The heat-resistant capsule according to any one of the above [1] to [11], which is further contained.
[13] The heat-resistant capsule according to any one of the above [1] to [12], which has an outer diameter of 1.0 to 15.0 mm.
[14] The heat-resistant capsule according to any one of [1] to [13] above, wherein the content contains an oily component.
[15] The heat-resistant capsule according to any one of the above [1] to [14], which is a seamless capsule.
[16] The method for producing a heat-resistant capsule according to any one of the above [1] to [15].
A method for producing a heat-resistant capsule, in which a liquid containing the components contained in the capsule film and a liquid containing the contents are dropped into a cooling medium or air.
[17] A food or drink containing the heat-resistant capsule according to any one of the above [1] to [15].
[18] The food or drink according to the above [17], which is a candy, a confectionery, a beverage, a dairy product, or a paste product.
　本発明によれば、口腔内で速やかに崩壊する耐熱性カプセル及びそれを含む飲食品を提供することができる。 According to the present invention, it is possible to provide a heat-resistant capsule that rapidly disintegrates in the oral cavity and a food or drink containing the same.
　以下、本発明の実施形態（以下、「本実施形態」と称すことがある。）の一例に基づいて説明する。ただし、以下に示す実施形態は、本発明の技術思想を具体化するための例示であって、本発明は以下の記載に限定されない。
　また本明細書において、実施形態の好ましい形態を示すが、個々の好ましい形態を２つ以上組み合わせたものもまた、好ましい形態である。数値範囲で示した事項について、いくつかの数値範囲がある場合、それらの下限値と上限値とを選択的に組み合わせて好ましい形態とすることができる。
　なお、本明細書において、「ＸＸ～ＹＹ」との数値範囲の記載がある場合、「ＸＸ以上ＹＹ以下」を意味する。 Hereinafter, description will be made based on an example of an embodiment of the present invention (hereinafter, may be referred to as “the present embodiment”). However, the embodiments shown below are examples for embodying the technical idea of the present invention, and the present invention is not limited to the following description.
Further, although preferred embodiments of the embodiments are shown in the present specification, combinations of two or more individual preferred embodiments are also preferred embodiments. When there are several numerical ranges for the items shown in the numerical range, the lower limit value and the upper limit value thereof can be selectively combined to form a preferable form.
In this specification, when the numerical range of "XX to YY" is described, it means "XX or more and YY or less".
＜耐熱性カプセル＞
　本発明の耐熱性カプセル（以下、「カプセル」ということもある）は、ゼラチン及びガラクトマンナンを含有するカプセル皮膜と、カプセル皮膜により包含される内容物とを備える。
　本発明者らは、カプセルが、耐熱性と口腔内での崩壊性と両方の性能を同時に満たすための処方について種々検討を行った。その結果、ゼラチン及びガラクトマンナンを含有するカプセル皮膜を備えること、好ましくはガラクトマンナンを、ゼラチンをベースとするカプセル皮膜に添加することが、有効な処方であることを見出した。この処方に基づき、本発明者らは、更に検討を重ねることで、本発明に至った。 <Heat-resistant capsule>
The heat-resistant capsule of the present invention (hereinafter, also referred to as “capsule”) includes a capsule film containing gelatin and galactomannan, and the contents contained by the capsule film.
The present inventors have conducted various studies on formulations for capsules to satisfy both heat resistance and disintegration in the oral cavity at the same time. As a result, it was found that providing a capsule film containing gelatin and galactomannan, preferably adding galactomannan to a gelatin-based capsule film, is an effective formulation. Based on this formulation, the present inventors have reached the present invention through further studies.
　ここで、耐熱性とは、水溶液全体における水の含有量が１５質量％以下の水溶液内で、好ましくは９０℃以上１００℃以下に加熱した際に少なくとも３０分間はカプセルが溶解及び崩壊しないものとする。また、水溶液全体における水の含有量が１５質量％以下の溶液内で、１００℃以上１３０℃以下に加熱した際に少なくとも１５分間はカプセルが溶解及び崩壊しないことが好ましく、１３０℃以上１５０℃以下に加熱した際に少なくとも１０分間はカプセルが溶解及び崩壊しないことが更に好ましい。 Here, the heat resistance means that the capsule does not dissolve and disintegrate in an aqueous solution having a water content of 15% by mass or less in the entire aqueous solution, preferably when heated to 90 ° C. or higher and 100 ° C. or lower for at least 30 minutes. do. Further, it is preferable that the capsule does not dissolve and disintegrate for at least 15 minutes when heated to 100 ° C. or higher and 130 ° C. or lower in a solution having a water content of 15% by mass or less in the entire aqueous solution, and 130 ° C. or higher and 150 ° C. or lower. It is more preferred that the capsules do not dissolve and disintegrate for at least 10 minutes when heated to.
［カプセル皮膜］
〈ゼラチン〉
　ゼラチンは、カプセル皮膜のベースである。ゼラチンは、本発明の効果を損なわない範囲において、特に限定されない。ゼラチンとしては、豚ゼラチン、牛ゼラチン、魚ゼラチン等が挙げられる。また、ゼラチンは、製造方法により分類される、酸処理ゼラチン及びアルカリ処理ゼラチンを用いることもできる。これらは、１種単独で使用してもよく、２種以上を併用してもよい。
　ゼラチンは、市販品を使用することができる。 [Capsule film]
<gelatin>
Gelatin is the base of the capsule coating. Gelatin is not particularly limited as long as the effect of the present invention is not impaired. Examples of gelatin include porcine gelatin, bovine gelatin, fish gelatin and the like. Further, as the gelatin, acid-treated gelatin and alkali-treated gelatin, which are classified according to the production method, can also be used. These may be used alone or in combination of two or more.
As the gelatin, a commercially available product can be used.
　カプセル皮膜１００質量％に対するゼラチンの含有量は、好ましくは６０質量％以上である。ゼラチンの含有量が６０質量％以上であれば、カプセルの耐熱性をより一層高めることができる。耐熱性の観点から、より好ましくは６５質量％以上、更に好ましくは７０質量％以上であり、７５質量％以上であってもよい。また、カプセルとしての強度を保ちつつ口腔内での崩壊性により優れる観点から、カプセル皮膜１００質量％に対するゼラチンの含有量は、好ましくは９５質量％以下、より好ましくは９０質量％以下である。 The content of gelatin with respect to 100% by mass of the capsule film is preferably 60% by mass or more. When the gelatin content is 60% by mass or more, the heat resistance of the capsule can be further improved. From the viewpoint of heat resistance, it is more preferably 65% by mass or more, further preferably 70% by mass or more, and may be 75% by mass or more. Further, from the viewpoint of maintaining the strength as a capsule and being more excellent in disintegration in the oral cavity, the content of gelatin with respect to 100% by mass of the capsule film is preferably 95% by mass or less, more preferably 90% by mass or less.
〈ガラクトマンナン〉
　本実施形態のカプセル皮膜は、ゼラチン及びガラクトマンナンを含有することにより、耐熱性と口腔内での崩壊性との両方の性能を同時に満たすことができる。
　ガラクトマンナンは、マンノース（β－（１－４）－Ｄ－マンノピラノース）からなる直線状主鎖にガラクトース（α－Ｄ－ガラクトピラノース）がα－（１－６）結合した化合物である。上記ガラクトマンナンは、植物又は菌由来の化合物である。本実施形態において、ガラクトマンナンは、種子由来多糖類であることが好ましい。種子由来多糖類としては、グァーガム、サイリウムシードガム、アマシードガム、タマリンドシーガム、タラガム、ローカストビーンガム（カロブビーンガム）、フェヌグリークガム（コロハガム）及びこれらの分解物からなる群より選ばれる少なくとも１種であることが好ましい。これらの中でも、カプセル皮膜の口腔内での崩壊性により優れる観点から、グァーガム及びグァーガム分解物からなる群より選ばれる少なくとも１種を含むことがより好ましい。耐熱性及び口腔内での崩壊性をより一層向上させる観点から、ガラクトマンナンとしてグァーガム分解物を含むことが更に好ましい。皮膜率が比較的高い（皮膜が比較的厚い）場合であっても、グァーガム分解物を含むことにより耐熱性を向上でき、かつ口腔内での優れた崩壊性を維持できる。 <Galactomannan>
By containing gelatin and galactomannan, the capsule film of the present embodiment can simultaneously satisfy both heat resistance and disintegration in the oral cavity.
Galactomannan is a compound in which galactose (α-D-galactopyranose) is α- (1-6) bound to a linear main chain consisting of mannose (β- (1-4) -D-mannopyranose). The galactomannan is a compound derived from a plant or a fungus. In this embodiment, the galactomannan is preferably a seed-derived polysaccharide. The seed-derived polysaccharide shall be at least one selected from the group consisting of guar gum, psyllium seed gum, ama seed gum, tamarind sea gum, tara gum, locust bean gum (carob bean gum), phenuglique gum (koroha gum) and their decomposition products. Is preferable. Among these, it is more preferable to contain at least one selected from the group consisting of guar gum and guar gum decomposition products from the viewpoint of being more excellent in the disintegration property of the capsule film in the oral cavity. From the viewpoint of further improving heat resistance and disintegration in the oral cavity, it is more preferable to contain a guar gum decomposition product as galactomannan. Even when the film ratio is relatively high (the film is relatively thick), the heat resistance can be improved by containing the guar gum decomposition product, and the excellent disintegration property in the oral cavity can be maintained.
　グァーガムは、マメ科植物のグァーの種子から公知の手段、方法を用いて、粉砕又は抽出して製造される多糖類である。グァーガムの分子量は、２０～３０万程度である。グァーガム分解物は、グァーガムを低分子量化したものである。ガラクトマンナンとして、分子量が１５，０００～３０，０００程度のグァーガム分解物を用いることができる。
　また、グァーガムとして、グァーガム誘導体を用いてもよい。グァーガム誘導体としては、特に限定されないが、例えば、ヒドロキシプロピルグァーガム、カチオン化グァーガム等が挙げられる。
　ガラクトマンナンは、市販品を使用することができる。 Guar gum is a polysaccharide produced by crushing or extracting from guar seeds of legumes using known means and methods. The molecular weight of guar gum is about 200,000 to 300,000. The guar gum decomposition product is a low molecular weight version of guar gum. As the galactomannan, a guar gum decomposition product having a molecular weight of about 15,000 to 30,000 can be used.
Moreover, you may use a guar gum derivative as a guar gum. The guar gum derivative is not particularly limited, and examples thereof include hydroxypropyl guar gum and cationized guar gum.
As the galactomannan, a commercially available product can be used.
　ゼラチン１００質量部に対するガラクトマンナンの含有量は、好ましくは０．５質量部以上である。ガラクトマンナンの含有量が０．５質量部以上であれば、耐熱性をより一層高めることができる。口腔内での崩壊性向上の観点から、より好ましくは２質量部以上、更に好ましくは３質量部以上であり、７質量部以上であってもよく、１１質量部以上であってもよい。また、カプセルとしての強度を保ちつつ口腔内での崩壊性により優れる観点から、ゼラチン１００質量部に対するガラクトマンナンの含有量は、好ましくは４０質量部以下、より好ましくは３０質量部以下、更に好ましくは２５質量部以下である。 The content of galactomannan with respect to 100 parts by mass of gelatin is preferably 0.5 parts by mass or more. When the content of galactomannan is 0.5 parts by mass or more, the heat resistance can be further improved. From the viewpoint of improving the disintegration property in the oral cavity, it is more preferably 2 parts by mass or more, further preferably 3 parts by mass or more, 7 parts by mass or more, or 11 parts by mass or more. Further, from the viewpoint of maintaining the strength as a capsule and being more excellent in disintegration in the oral cavity, the content of galactomannan with respect to 100 parts by mass of gelatin is preferably 40 parts by mass or less, more preferably 30 parts by mass or less, still more preferably. It is 25 parts by mass or less.
〈任意成分〉
　本実施形態において、カプセル皮膜は、ゼラチン及びガラクトマンナン以外の成分を含んでもよく、含まなくてもよい。
　ゼラチン及びガラクトマンナン以外の成分としては、カプセル皮膜の強度を調製する観点から、可塑剤を含むことが好ましい。
　可塑剤としては、多価アルコール、単糖類、２糖類、オリゴ糖、糖アルコール、ポリビニルアルコール、トリアセチン、デンプン誘導体、デンプン、及びセルロース誘導体からなる群より選ばれる少なくとも１種が挙げられる。 <Arbitrary ingredient>
In the present embodiment, the capsule film may or may not contain components other than gelatin and galactomannan.
As the components other than gelatin and galactomannan, it is preferable to include a plasticizer from the viewpoint of adjusting the strength of the capsule film.
Examples of the plasticizer include at least one selected from the group consisting of polyhydric alcohols, monosaccharides and disaccharides, oligosaccharides, sugar alcohols, polyvinyl alcohols, triacetins, starch derivatives, starches, and cellulose derivatives.
　多価アルコールとしては、グリセリン、プロピレングリコール、ポリエチレングリコール、プロピレングリコール、及びポリプロピレングリコール等が挙げられる。単糖類としては、ブドウ糖、果糖、グルコース、及びガラクトース等が挙げられる。２糖類としては、ショ糖、麦芽糖、トレハロース、及びカップリングシュガー等が挙げられる。オリゴ糖としては、マルトオリゴ糖等が挙げられる。糖アルコールとしては、ソルビトール、マルチトール、ラクチトール、還元イソマルツロース、キシリトール、マンニトール、ガラクチトール、及びエルスリトール等が挙げられる。デンプン誘導体としては、ポリデキストロース、デキストリン、マルトデキストリン、難消化性デキストリン、及びシクロデキストリン（α、β、又はγ）等が挙げられる。セルロース誘導体としては、ヒドロキシメチルセルロース、ヒドロキシプロピルセルロース、メチルセルロース、及びカルボキシメチルセルロース等が挙げられる。
　カプセル皮膜が可塑剤を含有する場合、ゼラチン１００質量部に対する可塑剤の含有量は、好ましくは１～３０質量部、より好ましくは１～２５質量部、更に好ましくは５～２０質量部である。 Examples of the polyhydric alcohol include glycerin, propylene glycol, polyethylene glycol, propylene glycol, polypropylene glycol and the like. Examples of monosaccharides include glucose, fructose, glucose, galactose and the like. Examples of the disaccharide include sucrose, maltose, trehalose, and coupling sugar. Examples of oligosaccharides include malto-oligosaccharides and the like. Examples of sugar alcohols include sorbitol, maltitol, lactitol, reduced isomaltulose, xylitol, mannitol, galactitol, and elthritol. Examples of the starch derivative include polydextrose, dextrin, malt dextrin, indigestible dextrin, cyclodextrin (α, β, or γ) and the like. Examples of the cellulose derivative include hydroxymethyl cellulose, hydroxypropyl cellulose, methyl cellulose, carboxymethyl cellulose and the like.
When the capsule film contains a plasticizer, the content of the plasticizer with respect to 100 parts by mass of gelatin is preferably 1 to 30 parts by mass, more preferably 1 to 25 parts by mass, and further preferably 5 to 20 parts by mass.
　カプセル皮膜は、寒天及びカラギーナンからなる群より選ばれる少なくとも１種を含有してもよい。口腔内での崩壊性により優れる観点から、ゼラチン１００質量部に対する寒天及びカラギーナンの含有量は、好ましくは１～５０質量部、より好ましくは１～３０質量部である。 The capsule film may contain at least one selected from the group consisting of agar and carrageenan. From the viewpoint of being more excellent in disintegration in the oral cavity, the content of agar and carrageenan with respect to 100 parts by mass of gelatin is preferably 1 to 50 parts by mass, and more preferably 1 to 30 parts by mass.
　また、カプセル皮膜は、ゼラチン及びガラクトマンナン以外のその他成分として、通常、皮膜形成成分（造膜性基剤、皮膜形成剤）を含有してもよい。
　皮膜形成成分としては、特に限定されず、カプセルの用途等に応じて適宜選択できる。皮膜形成成分は、例えば、多糖類（又はその誘導体）、合成樹脂（ポリビニルアルコールなど）、タンパク質（例えば、カゼイン、ゼインなど）、糖アルコール（例えば、ソルビトール、マルチトール、ラクチトール、還元イソマルツロース、キシリトール、マンニトール、ガラクチトール、エリスリトール）などが挙げられる。
　多糖類（又はその誘導体）としては、例えば、海草由来多糖類［例えば、寒天、カラギーナン、アルギン酸又はその塩（例えば、アルカリ金属塩（ナトリウム塩、カリウム塩など）、アルカリ土類金属塩（カルシウム塩、マグネシウム塩など）、鉄塩、スズ塩などの金属塩）、ファーセレラン、カードランなど］、樹脂由来多糖類（例えば、ガティガム、アラビアガムなど）、微生物由来多糖類（例えば、プルラン、ウェランガム、キサンタンガム、ジェランガムなど）、植物由来多糖類（例えば、トラガントガム、ペクチン、グルコマンナン、デンプン、ポリデキストロース、デキストリン、マルトデキストリン、シクロデキストリン、難消化性デキストリンなど）など）、発酵多糖類（例えば、ダイユータンガムなど）、セルロース誘導体（例えば、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、メチルセルロース、カルボキシメチルセルロースなど）、キトサンなどが挙げられる。
　皮膜形成成分は、１種単独で使用してもよく、２種以上を併用してもよい。
　なお、皮膜形成成分は、親水性コロイドを形成可能な成分であってもよい。 In addition, the capsule film may usually contain a film-forming component (film-forming base, film-forming agent) as other components other than gelatin and galactomannan.
The film-forming component is not particularly limited and can be appropriately selected depending on the intended use of the capsule and the like. The film-forming components include, for example, polysaccharides (or derivatives thereof), synthetic resins (polyvinyl alcohol, etc.), proteins (eg, casein, zein, etc.), sugar alcohols (eg, sorbitol, maltitol, lactitol, reduced isomaltulose, etc.). Xylitol, mannitol, galactitol, erythritol) and the like.
Examples of polysaccharides (or derivatives thereof) include seaweed-derived polysaccharides [for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium salt, etc.). , Magnesium salt, etc.), Iron salt, Tin salt, etc.), Dextrin, Carrageenan, etc.], Resin-derived polysaccharides (eg, gati gum, Arabic gum, etc.) , Gellan gum, etc.), plant-derived polysaccharides (eg, tragant gum, pectin, glucomannan, starch, polydextrose, dextrin, maltodextrin, cyclodextrin, resistant dextrin, etc.), fermented polysaccharides (eg, Daiyutan gum) Etc.), cellulose derivatives (eg, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methyl cellulose, carboxymethyl cellulose, etc.), chitosan and the like.
The film-forming component may be used alone or in combination of two or more.
The film-forming component may be a component capable of forming a hydrophilic colloid.
　また、カプセル皮膜は、ゼラチン及びガラクトマンナン以外の上記その他成分として、着色剤、着香剤、甘味料、酸化防止剤、調味料、香辛料、酸味料、苦味料、塩分、うまみ成分、及び水などの溶媒成分等を含んでもよい。上記その他の成分は、１種単独で使用してもよく、２種以上を併用してもよい。 In addition, the capsule film contains, as the above-mentioned other components other than gelatin and galactomannan, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, salts, umami components, water and the like. May contain a solvent component of the above. The above other components may be used alone or in combination of two or more.
　カプセル皮膜１００質量％に対する、上記その他の成分の含有量は、好ましくは４０質量％以下であり、２５質量％以下であってもよく、１５質量％以下であってもよい。 The content of the above other components with respect to 100% by mass of the capsule film is preferably 40% by mass or less, 25% by mass or less, or 15% by mass or less.
［内容物］
　本実施形態において、内容物は、本発明の効果を損なわない範囲において、カプセル皮膜により包含できるものであれば特に制限されない。内容物は、固体状、液状等であってもよい。皮膜との界面を良好に保つ観点から、内容物が、油性成分を含むことが好ましい。
　油性成分としては、油性香料であってもよく、液体油であってもよく、硬化油であってもよい。
　また、内容物は、香料、着色剤、着香剤、甘味料、酸化防止剤、調味料、香辛料、酸味料、苦味料、清涼化剤、生理活性物質（ビタミン類、アミノ酸、コラーゲン、コラーゲンペプチド、脂質、イソフラボン類、ミネラル類、酵素、ホルモン等）、微生物類（乳酸菌、ビフィズス菌、納豆菌、酵母菌などの細菌類；　酵母などの菌類等）等を含んでもよい。 [Contents]
In the present embodiment, the content is not particularly limited as long as it can be included by the capsule film as long as the effect of the present invention is not impaired. The contents may be solid, liquid or the like. From the viewpoint of maintaining a good interface with the film, the content preferably contains an oily component.
The oily component may be an oily fragrance, a liquid oil, or a hydrogenated oil.
In addition, the contents are flavors, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides). , Lipids, isoflavones, minerals, enzymes, hormones, etc.), microorganisms (bacteria such as lactic acid bacteria, bifidobacteria, natto bacteria, yeast; fungi such as yeast) and the like may be included.
［製造方法］
　本実施形態のカプセルは、例えば、シームレスカプセルであることが好ましい形態の一つである。シームレスカプセルは、例えば特許第６６０３８１７号等に記載の製造方法で製造することができる。
　本実施形態のカプセルの製造方法として、例えば、カプセル皮膜の含有成分を含む液体と、内容物を含む液体とを、冷却媒体中又は空気中に滴下する方法が挙げられる。
　具体的には、カプセル皮膜の含有成分を含む液体を通過させる外側ノズル、及び内容物を含む液体を供給する内側ノズルを、同心円状に備えたノズルユニットと、形成管（ノズルユニットの下流側又は軸線上に設けられた形成管）とを備えた装置を用いる。内側ノズルの吐出口から内容物を含む液体を、外側ノズルの吐出口からカプセル皮膜の含有成分を含む液体を、それぞれ形成管内に吐出する。この時、上記吐出により形成管内で、カプセル皮膜は内容物を包含する。カプセル皮膜は、内容物を包含した状態で冷却媒体中又は空気中に滴下され、カプセルが形成される。滴下されたカプセルを、乾燥してもよい。
　なお、カプセル皮膜の含有成分を含む液体の温度、内容物を含む液体の温度、冷却温度、冷却時間、乾燥温度、乾燥時間等の製造条件は、カプセル皮膜や内容物の成分組成、皮膜率、皮膜の厚さ、カプセルの外径などに応じて、適宜選択できる。 [Production method]
The capsule of the present embodiment is, for example, one of the preferable forms of a seamless capsule. The seamless capsule can be produced by the production method described in, for example, Japanese Patent No. 6603817.
Examples of the method for producing a capsule of the present embodiment include a method in which a liquid containing a component contained in a capsule film and a liquid containing the contents are dropped into a cooling medium or air.
Specifically, a nozzle unit provided concentrically with an outer nozzle for passing a liquid containing a component contained in the capsule film and an inner nozzle for supplying a liquid containing the contents, and a forming tube (downstream side of the nozzle unit or A device equipped with a forming tube) provided on the axis is used. The liquid containing the contents is discharged from the discharge port of the inner nozzle, and the liquid containing the components contained in the capsule film is discharged from the discharge port of the outer nozzle into the forming tube. At this time, the capsule film contains the contents in the forming tube by the above discharge. The capsule film is dropped into a cooling medium or air with the contents contained therein to form a capsule. The dropped capsule may be dried.
The manufacturing conditions such as the temperature of the liquid containing the components contained in the capsule film, the temperature of the liquid containing the contents, the cooling temperature, the cooling time, the drying temperature, and the drying time include the component composition of the capsule film and the contents, the film ratio, and the like. It can be appropriately selected according to the thickness of the film, the outer diameter of the capsule, and the like.
［物性］
〈皮膜の厚さ〉
　本実施形態のカプセルにおいて、カプセル皮膜の厚さは、カプセルの大きさや用途に応じて適宜特定することができる。一方で、耐熱性と口腔内での崩壊性との両方の性能を同時に満たしやすくする観点から、皮膜の厚さは３０～１５０μｍであることが好ましく、５０～１５０μｍであることがより好ましい。皮膜の厚さが上記範囲内であれば、耐熱性と口腔内での崩壊性との両立を向上させることができる。耐熱性をより一層向上させる観点から、カプセル皮膜の厚さは、より好ましくは４０μｍ以上、更に好ましくは５０μｍ以上であり、６０μｍ以上であってもよい。また、口腔内での崩壊性をより一層向上させる観点から、カプセル皮膜の厚さは、より好ましくは１４０μｍ以下、更に好ましくは１３０μｍ以下、より更に好ましくは１２０μｍ以下であり、１１０μｍ以下であってもよい。
　本明細書において、皮膜の厚さは実施例に記載の方法で測定される。 [Physical characteristics]
<Thickness of film>
In the capsule of the present embodiment, the thickness of the capsule film can be appropriately specified according to the size and use of the capsule. On the other hand, the thickness of the film is preferably 30 to 150 μm, more preferably 50 to 150 μm, from the viewpoint of facilitating the simultaneous satisfaction of both heat resistance and disintegration in the oral cavity. When the thickness of the film is within the above range, both heat resistance and disintegration in the oral cavity can be improved. From the viewpoint of further improving the heat resistance, the thickness of the capsule film is more preferably 40 μm or more, further preferably 50 μm or more, and may be 60 μm or more. Further, from the viewpoint of further improving the disintegration property in the oral cavity, the thickness of the capsule film is more preferably 140 μm or less, further preferably 130 μm or less, still more preferably 120 μm or less, even if it is 110 μm or less. good.
In the present specification, the film thickness is measured by the method described in Examples.
〈皮膜率〉
　本実施形態のカプセルにおいて、耐熱性と口腔内での崩壊性との両方の性能を同時に満たす観点から、皮膜率は２５質量％以下であることが好ましい。皮膜率が２５質量％以下であれば、口腔内での崩壊性を向上させることができる。また、耐熱性をより一層向上させる観点から、皮膜率は好ましくは５質量％以上、より好ましくは１０質量％以上、更に好ましくは１６質量％以上であり、１９質量％以上であってもよい。
　本実施形態において、皮膜率（質量％）は、カプセル全体の質量を１００質量％とした際のカプセル皮膜の質量（質量％）を意味する。
　本明細書において、皮膜率は実施例に記載の方法で測定される。 <Film ratio>
In the capsule of the present embodiment, the film ratio is preferably 25% by mass or less from the viewpoint of simultaneously satisfying both heat resistance and disintegration in the oral cavity. When the film ratio is 25% by mass or less, the disintegration property in the oral cavity can be improved. Further, from the viewpoint of further improving the heat resistance, the film ratio is preferably 5% by mass or more, more preferably 10% by mass or more, further preferably 16% by mass or more, and may be 19% by mass or more.
In the present embodiment, the film ratio (mass%) means the mass (mass%) of the capsule film when the mass of the entire capsule is 100% by mass.
In the present specification, the film ratio is measured by the method described in Examples.
〈外径〉
　本実施形態のカプセルの外径は、用途に応じて適宜特定することができる。一方で、耐熱性と口腔内での崩壊性との両方の性能を同時に満たす観点から、好ましくは１．０～１５．０ｍｍ、より好ましくは１．５～１０．０ｍｍ、更に好ましくは２．０～５．０ｍｍである。
　本実施形態において、カプセルの外径は、カプセルの平面形状（断面）が円形の場合は長径を意味し、カプセルの平面形状（断面）が円形でない場合は最大径を意味する。
　本明細書において、カプセルの外径は実施例に記載の方法で測定される。 <Outer diameter>
The outer diameter of the capsule of the present embodiment can be appropriately specified according to the intended use. On the other hand, from the viewpoint of simultaneously satisfying both heat resistance and disintegration in the oral cavity, it is preferably 1.0 to 15.0 mm, more preferably 1.5 to 10.0 mm, still more preferably 2.0. It is ~ 5.0 mm.
In the present embodiment, the outer diameter of the capsule means a major diameter when the planar shape (cross section) of the capsule is circular, and means the maximum diameter when the planar shape (cross section) of the capsule is not circular.
As used herein, the outer diameter of the capsule is measured by the method described in the Examples.
〈耐熱性及び崩壊性〉
　本実施形態のカプセルの好ましい態様は、下記条件１及び条件２を満たすこと、又は、下記条件１及び条件３を満たすことである。より好ましい態様として、下記条件１～３全てを満たすことである。
　条件１：耐熱性カプセルが、ヒトの口腔内で、５分未満、好ましくは１分未満で崩壊する。
　条件２：耐熱性カプセルが、水溶液全体における水の含有量が２０質量％以下（好ましくは１５質量％以下）の水溶液内で（好ましくは８０～１６０℃の水溶液内で、より好ましくは９０℃の水溶液内で）、３０分以内（好ましくは６０分以内）に崩壊しない。
　条件３：耐熱性カプセルを、水溶液全体における水の含有量が２０質量％以下（好ましくは１５質量％以下）の水溶液内で（好ましくは８０～１６０℃の水溶液内で、より好ましくは９０℃の水溶液内で）、３０分間（好ましくは６０分間）放置した後の耐熱性カプセルの変形率が、２以下（好ましくは１．３以下）である。 <Heat resistance and disintegration>
A preferred embodiment of the capsule of the present embodiment is to satisfy the following conditions 1 and 2, or to satisfy the following conditions 1 and 3. As a more preferable embodiment, all of the following conditions 1 to 3 are satisfied.
Condition 1: The thermostable capsule disintegrates in the human oral cavity in less than 5 minutes, preferably less than 1 minute.
Condition 2: The heat-resistant capsule is in an aqueous solution having a water content of 20% by mass or less (preferably 15% by mass or less) in the entire aqueous solution (preferably in an aqueous solution at 80 to 160 ° C, more preferably 90 ° C). Does not disintegrate within 30 minutes (preferably within 60 minutes) (in aqueous solution).
Condition 3: The heat-resistant capsule is placed in an aqueous solution having a water content of 20% by mass or less (preferably 15% by mass or less) in the entire aqueous solution (preferably in an aqueous solution at 80 to 160 ° C., more preferably 90 ° C. or less). The deformation rate of the heat-resistant capsule after being left for 30 minutes (preferably 60 minutes) (in an aqueous solution) is 2 or less (preferably 1.3 or less).
　本実施形態のカプセルは、口腔内で程よく溶ける特性を有する。上記条件１は、口腔内における、カプセルの口どけを表す指標である。具体的には、カプセルを口に含んでから、１分未満に内容物が放出されることが好ましい。 The capsule of this embodiment has a property of being moderately dissolved in the oral cavity. The above condition 1 is an index showing the melting of the capsule in the oral cavity. Specifically, it is preferable that the contents are released within 1 minute after the capsule is contained in the mouth.
　上記条件２及び３において、「水溶液」は、糖又は糖アルコールからなる水溶液である。具体的には、キシリトール及び水からなる水溶液、ソルビトール及び水からなる水溶液、還元イソマルツロース及び水からなる水溶液、スクロース及び水からなる水溶液、トレハロース及び水からなる水溶液、などが挙げられる。上記糖又は糖アルコールからなる水溶液は、例えば、飴等の飲食品の製造において用いられることがある。
　「崩壊」とは、耐熱性カプセルの形状が大きく変形していることを意味する。更に、「崩壊」は、耐熱性カプセルの形状が大きく変形し、内容物が漏れ出ることも含む。
　「変形率」とは、水溶液へ投入前の、耐熱性カプセルの長径／短径比に対する、到達温度９０℃で３０分間放置後の耐熱性カプセルの長径／短径比を意味する。
　より詳細には、上記条件１～３は、実施例に記載の方法で測定される。 In the above conditions 2 and 3, the "aqueous solution" is an aqueous solution composed of sugar or sugar alcohol. Specific examples thereof include an aqueous solution composed of xylitol and water, an aqueous solution composed of sorbitol and water, an aqueous solution composed of reduced isomaltulose and water, an aqueous solution composed of sucrose and water, and an aqueous solution composed of trehalose and water. The aqueous solution composed of the sugar or sugar alcohol may be used in the production of foods and drinks such as candy, for example.
"Collapse" means that the shape of the heat-resistant capsule is significantly deformed. Further, "collapse" also includes that the shape of the heat-resistant capsule is greatly deformed and the contents leak out.
The "deformation rate" means the major axis / minor axis ratio of the heat resistant capsule after being left at the ultimate temperature of 90 ° C. for 30 minutes with respect to the major axis / minor axis ratio of the heat resistant capsule before being put into the aqueous solution.
More specifically, the above conditions 1 to 3 are measured by the method described in Examples.
　具体的に、キシリトール及び水からなる水溶液の場合、条件２及び３は次のとおりである。
　条件２は「耐熱性カプセルが、キシリトール及び水の合計１００質量％に対する水の含有量が１５質量％以下かつ９０℃の水溶液内で、３０分以内に崩壊しない。」を意味する。また、条件３は、「耐熱性カプセルを、キシリトール及び水の合計１００質量％に対する水の含有量が１５質量％以下かつ９０℃の水溶液内で、３０分間放置した後の耐熱性カプセルの変形率が、１．３以下である。」を意味する。 Specifically, in the case of an aqueous solution consisting of xylitol and water, conditions 2 and 3 are as follows.
Condition 2 means that "the heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 15% by mass or less and 90 ° C. with respect to a total of 100% by mass of xylitol and water." Further, the condition 3 is "deformation rate of the heat-resistant capsule after leaving the heat-resistant capsule for 30 minutes in an aqueous solution having a water content of 15% by mass or less and 90 ° C. with respect to a total of 100% by mass of xylitol and water. Is 1.3 or less. "
　また、上記２及び３における水溶液の温度を更に高温に調製することができる。具体的には、下記条件２－１、条件２－２、条件３－１、条件３－２の態様が挙げられる。本実施形態のカプセルの好ましい態様は、下記条件２－１、条件２－２、条件３－１、及び条件３－２のうちいずれか１つ以上を満たすことである。本実施形態のカプセルの好ましい態様の一例として、上記条件１及び下記条件２－１を満たすこと、又は、上記条件１及び下記条件３－１を満たすこと、又は、上記条件１及び下記条件２－２を満たすこと、又は、上記条件１及び下記条件３－２を満たすことである。より好ましい態様として、上記条件１、下記条件２－１及び下記条件３－１の全てを満たすことである。また、より好ましい態様として、上記条件１、下記条件２－２及び下記条件３－２の全てを満たすことである。 Further, the temperature of the aqueous solution in 2 and 3 above can be adjusted to a higher temperature. Specific examples thereof include the following conditions 2-1 and 2-2, condition 3-1 and condition 3-2. A preferred embodiment of the capsule of the present embodiment is to satisfy any one or more of the following conditions 2-1 and 2-2, condition 3-1 and condition 3-2. As an example of a preferred embodiment of the capsule of the present embodiment, the above condition 1 and the following condition 2-1 are satisfied, the above condition 1 and the following condition 3-1 are satisfied, or the above condition 1 and the following condition 2- 2 is satisfied, or the above condition 1 and the following condition 3-2 are satisfied. As a more preferable embodiment, all of the above condition 1, the following condition 2-1 and the following condition 3-1 are satisfied. Further, as a more preferable embodiment, all of the above condition 1, the following condition 2-2 and the following condition 3-2 are satisfied.
　条件２－１：耐熱性カプセルが、水溶液全体における水の含有量が１５質量％以下かつ１１０℃の水溶液内で、３０分以内に崩壊しない。
　条件２－２：耐熱性カプセルが、水溶液全体における水の含有量が１５質量％以下かつ１５０℃の水溶液内で、３０分以内に崩壊しない。
　条件３－１：耐熱性カプセルを、水溶液全体における水の含有量が１５質量％以下かつ１１０℃の水溶液内で、３０分間放置した後の耐熱性カプセルの変形率が、１．３以下である。
　条件３－２：耐熱性カプセルを、水溶液全体における水の含有量が１５質量％以下かつ１５０℃の水溶液内で、３０分間放置した後の耐熱性カプセルの変形率が、１．３以下である。 Condition 2-1: The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 15% by mass or less and 110 ° C. in the entire aqueous solution.
Condition 2-2: The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 15% by mass or less and 150 ° C. in the entire aqueous solution.
Condition 3-1: The deformation rate of the heat-resistant capsule after being left for 30 minutes in an aqueous solution having a water content of 15% by mass or less and 110 ° C. in the entire aqueous solution is 1.3 or less. ..
Condition 3-2: The deformation rate of the heat-resistant capsule after being left for 30 minutes in an aqueous solution having a water content of 15% by mass or less and 150 ° C. in the entire aqueous solution is 1.3 or less. ..
　例えば、条件２－１「耐熱性カプセルが、ソルビトール及び水の合計１００質量％に対する水の含有量が１５質量％以下かつ１１０℃の水溶液内で、３０分以内に崩壊しない。」とすることができる。また、条件３－１「耐熱性カプセルを、ソルビトール及び水の合計１００質量％に対する水の含有量が１５質量％以下かつ１１０℃の水溶液内で、３０分間放置した後の耐熱性カプセルの変形率が、１．３以下である。」とすることができる。
　例えば、条件２－２「耐熱性カプセルが、還元イソマルツロース及び水の合計１００質量％に対する水の含有量が１５質量％以下かつ１５０℃の水溶液内で、３０分以内に崩壊しない。」とすることができる。また、条件３－２「耐熱性カプセルを、還元イソマルツロース及び水の合計１００質量％に対する水の含有量が１５質量％以下かつ１５０℃の水溶液内で、３０分間放置した後の耐熱性カプセルの変形率が、１．３以下である。」とすることができる。 For example, condition 2-1 "The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 15% by mass or less and 110 ° C. with respect to a total of 100% by mass of sorbitol and water." can. Further, the deformation rate of the heat-resistant capsule after leaving the heat-resistant capsule for 30 minutes in an aqueous solution having a water content of 15% by mass or less and 110 ° C. with respect to a total of 100% by mass of sorbitol and water. However, it is 1.3 or less. "
For example, Condition 2-2 "The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 15% by mass or less and 150 ° C. with respect to a total of 100% by mass of reduced isomaltulose and water." can do. Further, the condition 3-2 "heat-resistant capsule" is a heat-resistant capsule after being left for 30 minutes in an aqueous solution having a water content of 15% by mass or less and 150 ° C. with respect to a total of 100% by mass of reduced isomaltulose and water. The deformation rate of is 1.3 or less. "
　上記条件は、ゼラチン及びガラクトマンナンを含有するカプセル皮膜を備えるカプセルとすることにより達成できる。また、上記条件は、カプセル皮膜におけるゼラチン含有量、ガラクトマンナン含有量、皮膜の厚さ、及び皮膜率等を好適に調整することで、より達成しやすくなる。 The above conditions can be achieved by using a capsule having a capsule film containing gelatin and galactomannan. Further, the above conditions can be more easily achieved by appropriately adjusting the gelatin content, the galactomannan content, the film thickness, the film ratio, etc. in the capsule film.
＜飲食品＞
　本実施形態のカプセルは、耐熱性を有し、かつ、口腔内で崩壊する特性を有する。例えば、本実施形態のカプセルを含む飴を製造する場合、製造工程における加熱加工や殺菌時に熱に起因する、カプセルの変形及び融解が生じ難くい。また、本実施形態のカプセルを含む飴を摂取時には、カプセルが口腔内で程よいタイミングで崩壊するので、味や香りの変化を付与することができる。このように、本実施形態のカプセルは、これを含む飲食品に好適である。
　飲食品としては、本発明の効果を損なわない範囲において、特に制限はないが、水の含有量が低い状態で加工する食品に好適である。飲食品としては、例えば、飴類、ガム及びグミ等の菓子類、ヨーグルト等の乳製品類、ゼリー飲料等の飲料類、及び練り品類が挙げられる。 <Food and drink>
The capsule of the present embodiment has heat resistance and has the property of collapsing in the oral cavity. For example, in the case of producing a candy containing the capsule of the present embodiment, deformation and melting of the capsule due to heat during heat processing and sterilization in the manufacturing process are unlikely to occur. In addition, when the candy containing the capsule of the present embodiment is ingested, the capsule collapses in the oral cavity at an appropriate timing, so that a change in taste and aroma can be imparted. As described above, the capsule of the present embodiment is suitable for foods and drinks containing the capsule.
The food and drink is not particularly limited as long as the effect of the present invention is not impaired, but is suitable for foods processed in a state where the water content is low. Examples of foods and drinks include candies, sweets such as gum and gummies, dairy products such as yogurt, beverages such as jelly beverages, and pastes.
　飴、ガム、グミ、ヨーグルト、ゼリー飲料、練り製品を含む食品としては、下記の例が挙げられるが、特に限定されない。
　飴とは、糖、水飴、還元水飴などの糖類に水を加えて加熱し、１４０℃程度以上にしてから冷やして製造する、糖がガラス化した飴である。
　糖類は、糖、水飴、還元水飴を適宜配合して、目的の食品によって、好ましい粘度の飴にする。具体的には、糖：水飴：還元水飴を４０～７０：５～３０：１０～３０程度の比率で用いるのが好ましい。
　糖としては、アロース、タロース、グロース、グルコース、アルトロース、マンノース、ガラクトース、イドース、リボース、リキソース、キシロース、アラビノース、アピオース、エリトロース、トレオース、プシコース、フルクトース、ソルボ―ス、タガトース、リブロース、キシルロース、エリトルロース、トレハロース、マルトース、ラクトース、スクロース、オリゴ糖等が挙げられるが、特に限定されない。
　水飴としては、ブドウ糖、麦芽糖、デキストリンなどの混合物が挙げられるが、特に限定されない。
　還元水飴としては、エリスリトール、トレイトール、アラビニトール、キシリトール、リビトール、イジトール、ガラクチトール、ソルビトール、マンニトール等の単糖由来の糖アルコール、マルチトール、還元パラチノース等の二糖由来の糖アルコール、多糖由来の糖アルコールが挙げられるが、特に限定されない。
　飴は、アップル、グリーンアップル、アプリコット、バナナ、ブルーベリー、ブラックカラント、グレープ、マスカット、マンゴー、パッションフルーツ、黄桃、白桃、洋梨、プラム、プルーン、メロン、スイカ、ラズベリー、イチゴ、パイナップル、チェリー、ゆず、レモン、オレンジ、ミカン、グレープフルーツ等のフルーツ風味やミルク、コーヒー、紅茶、ソーダ、コーラ、ミント、ハニー、シナモン等の香辛料、バラ風味など、各種フレーバーを添加しても良い。
　飴には、上記フレーバー以外にも、黒糖、果汁、果物ペースト、茶抽出物、食塩、色素、着色剤、着香剤、甘味料、酸化防止剤、調味料、香辛料、酸味料、苦味料、清涼化剤、生理活性物質（ビタミン類、アミノ酸、コラーゲン、コラーゲンペプチド、脂質、イソフラボン類、ミネラル類、酵素、ホルモン等）、微生物類（乳酸菌、ビフィズス菌、納豆菌、酵母菌などの細菌類；　酵母などの菌類等）等を含んでもよい。 Examples of foods containing candy, gum, gummies, yogurt, jelly drinks, and paste products include, but are not limited to.
A candy is a candy in which sugar is vitrified, which is produced by adding water to sugars such as sugar, starch syrup, and reduced starch syrup, heating the candy, heating the candy to about 140 ° C. or higher, and then cooling the candy.
As the sugar, sugar, starch syrup, and reduced starch syrup are appropriately blended to obtain a syrup having a preferable viscosity depending on the target food. Specifically, it is preferable to use sugar: starch syrup: reduced starch syrup in a ratio of about 40 to 70: 5 to 30:10 to 30.
Sugars include allose, talose, gulose, glucose, altrose, mannose, galactose, idose, ribose, lyxose, xylulose, arabinose, apiose, erythrose, treose, psicose, fructose, sorbose, tagatose, ribulose, xylulose, elittlerose. , Trehalose, altrose, lactose, sucrose, oligosaccharide and the like, but are not particularly limited.
Examples of starch syrup include a mixture of glucose, maltose, dextrin and the like, but are not particularly limited.
The reduced water candy includes sugar alcohols derived from monosaccharides such as erythritol, threitol, arabinitol, xylitol, ribitol, iditol, galactitol, sorbitol, and mannitol, sugar alcohols derived from disaccharides such as maltitol and reduced palatinose, and polysaccharides. Sugar alcohol can be mentioned, but is not particularly limited.
Candy is apple, green apple, apricot, banana, blueberry, black currant, grape, muscat, mango, passion fruit, yellow peach, white peach, pear, plum, prun, melon, watermelon, raspberry, strawberry, pineapple, cherry, yuzu , Lemon, orange, citrus, grapefruit and other fruit flavors, milk, coffee, tea, soda, cola, mint, honey, cinnamon and other spices, rose flavor, and other flavors may be added.
In addition to the above flavors, candy includes brown sugar, fruit juice, fruit paste, tea extract, salt, pigments, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, etc. Cooling agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.), microorganisms (lactic acid bacteria, bifidus bacteria, natto bacteria, yeasts and other bacteria; Bacteria such as yeast) and the like may be included.
　ガムは、植物性樹脂や酢酸ビニルなどの合成樹脂を溶融してガムベースにし、砂糖や香料などを加えて練り、板状、粒状または球状に成形したうえで冷却することで製造する。
　ガムベースとしては、チクル、エステルガム等の天然樹脂やポリ酢酸ビニル、ポリイソブチレン等の合成樹脂が挙げられるが、特に限定されない。
　ガムベースに添加する砂糖としては、アロース、タロース、グロース、グルコース、アルトロース、マンノース、ガラクトース、イドース、リボース、リキソース、キシロース、アラビノース、アピオース、エリトロース、トレオース、プシコース、フルクトース、ソルボ―ス、タガトース、リブロース、キシルロース、エリトルロース、トレハロース、マルトース、ラクトース、スクロース、オリゴ糖、水飴、エリスリトール、トレイトール、アラビニトール、キシリトール、リビトール、イジトール、ガラクチトール、ソルビトール、マンニトール、マルチトール、還元パラチノースが挙げられるが、特に限定されない。また、これらの糖を用いて糖衣コーティングをしてもよい。
　ガムには、アップル、グリーンアップル、アプリコット、バナナ、ブルーベリー、ブラックカラント、グレープ、マスカット、マンゴー、パッションフルーツ、黄桃、白桃、洋梨、プラム、プルーン、メロン、スイカ、ラズベリー、イチゴ、パイナップル、チェリー、ゆず、レモン、オレンジ、ミカン、グレープフルーツ等のフルーツ風味やミルク、コーヒー、紅茶、ソーダ、コーラ、ミント、ハニー、シナモン等の香辛料、バラなどの風味など、各種フレーバーを添加してもよい。
　ガムには、上記フレーバー以外にも、黒糖、果汁、果物ペースト、茶抽出物、食塩、カフェイン、メントール、色素、着色剤、着香剤、甘味料、酸化防止剤、調味料、香辛料、酸味料、苦味料、清涼化剤、生理活性物質（ビタミン類、アミノ酸、コラーゲン、コラーゲンペプチド、脂質、イソフラボン類、ミネラル類、酵素、ホルモン等）等を含んでもよい。 Gum is produced by melting a synthetic resin such as a vegetable resin or vinyl acetate to make a gum base, kneading it with sugar or a fragrance, forming it into a plate, granules or spheres, and then cooling it.
Examples of the gum base include natural resins such as chicle and ester gum, and synthetic resins such as polyvinyl acetate and polyisobutylene, but are not particularly limited.
Sugars added to the gum base include allose, talose, gulose, glucose, altrose, mannose, galactose, idose, ribose, liquisource, xylose, arabinose, apiose, erythrose, treose, psicose, fructose, sorbitol, tagatose, ribulose. , Xylose, erythrose, trehalose, maltose, lactose, sucrose, oligosaccharides, water candy, erythritol, treitol, arabinitol, xylitol, rivitol, iditol, galactitol, sorbitol, mannitol, martitol, reduced palatinose, but not particularly limited. Not done. Further, these sugars may be used for sugar coating.
Gum includes apple, green apple, apricot, banana, blueberry, black currant, grape, muscat, mango, passion fruit, yellow peach, white peach, pear, plum, prun, melon, watermelon, raspberry, strawberry, pineapple, cherry, Various flavors such as fruit flavors such as yuzu, lemon, orange, citrus and grapefruit, spices such as milk, coffee, tea, soda, cola, mint, honey and cinnamon, and flavors such as rose may be added.
In addition to the above flavors, gum includes brown sugar, fruit juice, fruit paste, tea extract, salt, caffeine, menthol, pigments, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, and acidity. It may contain agents, bitterness agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.) and the like.
　グミは、水飴、砂糖、ゼラチン、多糖類等からなるグミ液を型に流し、冷やして固めることで製造する。
　水飴としては、ブドウ糖、麦芽糖、デキストリンなどの混合物が挙げられるが、特に限定されない。
　糖としては、アロース、タロース、グロース、グルコース、アルトロース、マンノース、ガラクトース、イドース、リボース、リキソース、キシロース、アラビノース、アピオース、エリトロース、トレオース、プシコース、フルクトース、ソルボ―ス、タガトース、リブロース、キシルロース、エリトルロース、トレハロース、マルトース、ラクトース、スクロース、オリゴ糖等が挙げられるが、特に限定されない。
　ゼラチンとしては、豚ゼラチン、牛ゼラチン、魚ゼラチン等が挙げられる。また、ゼラチンは製造方法により分類される、酸処理ゼラチン及びアルカリ処理ゼラチンが挙げられる。これらのゼラチンは、１種単独で使用してもよく、２種以上を併用してもよい。
　多糖類（又はその誘導体）としては、海草由来多糖類［例えば、寒天、カラギーナン、アルギン酸又はその塩（例えば、アルカリ金属塩（ナトリウム塩、カリウム塩など）、アルカリ土類金属塩（カルシウム塩、マグネシウム塩など）、鉄塩、スズ塩などの金属塩）、ファーセレラン、カードランなど］、樹脂由来多糖類（例えば、ガティガム、アラビアガムなど）、微生物由来多糖類（例えば、プルラン、ウェランガム、キサンタンガム、ジェランガムなど）、植物由来多糖類（例えば、トラガントガム、ペクチン、グルコマンナン、デンプン、ポリデキストロース、デキストリン、マルトデキストリン、シクロデキストリン、難消化性デキストリンなど）、種子由来多糖類［例えば、グァーガム又はその誘導体（例えば、ヒドロキシプロピルグァーガム、カチオン化グァーガム、グァーガム分解物（グァーガム酵素分解物など）など）、タラガム、タマリンドシードガム、ローカストビーンガム、サイリウムシードガム、アマシードガムなど］、発酵多糖類（例えば、ダイユータンガムなど）、セルロース誘導体（例えば、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、メチルセルロース、カルボキシメチルセルロースなど）、キトサンなどが挙げられるが、特に限定されない。 Gummy candies are produced by pouring a gummy candy consisting of starch syrup, sugar, gelatin, polysaccharides, etc. into a mold, cooling and hardening.
Examples of starch syrup include mixtures such as glucose, maltose, and dextrin, but the syrup is not particularly limited.
Sugars include allose, talose, gulose, glucose, altrose, mannose, galactose, idose, ribose, lyxose, xylulose, arabinose, apiose, erythrose, treose, psicose, fructose, sorbose, tagatose, ribulose, xylulose, elittlerose. , Trehalose, altrose, lactose, sucrose, oligosaccharide and the like, but are not particularly limited.
Examples of gelatin include porcine gelatin, bovine gelatin, fish gelatin and the like. In addition, gelatin includes acid-treated gelatin and alkali-treated gelatin, which are classified according to the production method. These gelatins may be used alone or in combination of two or more.
Examples of polysaccharides (or derivatives thereof) include seaweed-derived polysaccharides [for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium salt, magnesium). (Salts, etc.), iron salts, metal salts such as tin salts), dextrin, curdran, etc.], resin-derived polysaccharides (eg, gati gum, Arabic gum, etc.), microbial-derived polysaccharides (eg, purulan, welan gum, xanthan gum, gellan gum, etc.) , Plant-derived polysaccharides (eg, tragant gum, pectin, glucomannan, starch, polydextrose, dextrin, maltdextrin, cyclodextrin, resistant dextrin, etc.), seed-derived polysaccharides [eg, guar gum or derivatives thereof (eg, guar gum or derivatives thereof). , Hydroxypropyl guar gum, cationized guar gum, guar gum decomposition products (guar gum enzymatic decomposition products, etc.), tara gum, tamarind seed gum, locust bean gum, psyllium seed gum, ama seed gum, etc.], fermented polysaccharides (for example, Daiyutan gum, etc.) ), Cellulose derivatives (for example, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methyl cellulose, carboxymethyl cellulose, etc.), chitosan and the like, but are not particularly limited.
　ヨーグルトは、牛乳などの原料乳を９０～９５℃で５分間程度殺菌した後、４０～４５℃に冷却し、乳酸菌スターターを２～３％加えて容器に充填し、40度前後の温度で４～６時間発酵させることで製造する。ヨーグルトにはプレーンヨーグルト以外にも果肉入りの果肉ヨーグルト、均質化したドリンクヨーグルト、急速冷凍したフリージングヨーグルト、ゼラチンや多糖類等のゲル化剤を配合したハードヨーグルト等が存在するが、特に限定されない。
　果肉ヨーグルトに含有する果肉としては、アップル、グリーンアップル、アプリコット、バナナ、ブルーベリー、ブラックカラント、グレープ、マスカット、マンゴー、パッションフルーツ、黄桃、白桃、洋梨、プラム、プルーン、メロン、スイカ、ラズベリー、イチゴ、パイナップル、チェリー、ゆず、レモン、オレンジ、ミカン、グレープフルーツ、キウイフルーツ糖等が挙げられるが、特に限定されない。また、これらの果汁をヨーグルトに配合してもよい。
　ハードヨーグルトに配合するゲル化剤としては、多糖類（又はその誘導体）、合成樹脂（ポリビニルアルコールなど）、タンパク質（例えば、ゼラチン、カゼイン、ゼインなど）などが挙げられる。上記多糖類（又はその誘導体）としては、例えば、海草由来多糖類［例えば、寒天、カラギーナン、アルギン酸又はその塩（例えば、アルカリ金属塩（ナトリウム塩、カリウム塩など）、アルカリ土類金属塩（カルシウム塩、マグネシウム塩など）、鉄塩、スズ塩などの金属塩）、ファーセレラン、カードランなど］、樹脂由来多糖類（例えば、ガティガム、アラビアガムなど）、微生物由来多糖類（例えば、プルラン、ウェランガム、キサンタンガム、ジェランガムなど）、植物由来多糖類（例えば、トラガントガム、ペクチン、グルコマンナン、デンプン、ポリデキストロース、デキストリン、マルトデキストリン、シクロデキストリン、難消化性デキストリンなど）、種子由来多糖類［例えば、グァーガム又はその誘導体（例えば、ヒドロキシプロピルグァーガム、カチオン化グァーガム、グァーガム分解物（グアーガム酵素分解物など）など）、タラガム、タマリンドシードガム、ローカストビーンガム、サイリウムシードガム、アマシードガムなど］、発酵多糖類（例えば、ダイユータンガムなど）、セルロース誘導体（例えば、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、メチルセルロース、カルボキシメチルセルロースなど）、キトサンなど、が挙げられる。ゲル化剤は、１種単独で使用してもよく、２種以上を併用してもよい。
　ヨーグルトには色素、着色剤、着香剤、甘味料、酸化防止剤、調味料、香辛料、酸味料、苦味料、清涼化剤、生理活性物質（ビタミン類、アミノ酸、コラーゲン、コラーゲンペプチド、脂質、イソフラボン類、ミネラル類、酵素、ホルモン等）等を含んでもよい。 For yogurt, sterilize raw milk such as milk at 90 to 95 ° C for about 5 minutes, cool it to 40 to 45 ° C, add 2 to 3% of lactic acid bacteria starter to fill the container, and fill it in a container at a temperature of about 40 ° C. Manufactured by fermenting for ~ 6 hours. In addition to plain yogurt, yogurt includes pulp yogurt containing pulp, homogenized drink yogurt, rapidly frozen freezing yogurt, and hard yogurt containing a gelling agent such as gelatin or polysaccharide, but the yogurt is not particularly limited.
The pulp contained in the pulp yogurt includes apple, green apple, apricot, banana, blueberry, black currant, grape, muscat, mango, passion fruit, yellow peach, white peach, pear, plum, prunes, melon, watermelon, raspberry, and strawberry. , Plum, cherry, yuzu, lemon, orange, citrus, grapefruit, kiwi fruit sugar and the like, but are not particularly limited. Moreover, you may mix these fruit juices with yogurt.
Examples of the gelling agent to be blended in hard yogurt include polysaccharides (or derivatives thereof), synthetic resins (polyvinyl alcohol and the like), proteins (for example, gelatin, casein, zein and the like) and the like. Examples of the above-mentioned polysaccharide (or derivative thereof) include seaweed-derived polysaccharides [for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium). Salts, magnesium salts, etc.), iron salts, tin salts, etc.), farcerella, curdran, etc.], resin-derived polysaccharides (eg, guar gum, arabic gum, etc.), microbial-derived polysaccharides (eg, purulan, welan gum, etc.) Xanthan gum, gellan gum, etc.), plant-derived polysaccharides (eg, tragant gum, pectin, glucomannan, starch, polydextrose, dextrin, maltodextrin, cyclodextrin, refractory dextrin, etc.), seed-derived polysaccharides [eg, guar gum or its Derivatives (eg, hydroxypropyl guar gum, cationized guar gum, guar gum degradation products (such as guar gum enzymatic degradation products)), tara gum, tamarind seed gum, locust bean gum, psyllium seed gum, amaseed gum, etc.], fermented polysaccharides (eg, Daiyu) Examples include tan gum), cellulose derivatives (eg, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methyl cellulose, carboxymethyl cellulose, etc.), chitosan, and the like. The gelling agent may be used alone or in combination of two or more.
Yogurt contains pigments, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, etc.) Isoflavones, minerals, enzymes, hormones, etc.) may be included.
　ゼリー飲料は、例えば、パウチなどの容器に充填され、容器に備え付けられた吸い口やストローからゼリーを吸引するものや、飲用前に容器を振って内容物のゼリーを粉砕することにより、細かいゼリーの触感を楽しみながら飲用する飲料である。
　飲料に含まれるゼリーのゲル化剤としては、多糖類（又はその誘導体）、合成樹脂（ポリビニルアルコールなど）、タンパク質（例えば、ゼラチン、カゼイン、ゼインなど）などが挙げられる。上記多糖類（又はその誘導体）としては、例えば、海草由来多糖類［例えば、寒天、カラギーナン、アルギン酸又はその塩（例えば、アルカリ金属塩（ナトリウム塩、カリウム塩など）、アルカリ土類金属塩（カルシウム塩、マグネシウム塩など）、鉄塩、スズ塩などの金属塩）、ファーセレラン、カードランなど］、樹脂由来多糖類（例えば、ガティガム、アラビアガムなど）、微生物由来多糖類（例えば、プルラン、ウェランガム、キサンタンガム、ジェランガムなど）、植物由来多糖類（例えば、トラガントガム、ペクチン、グルコマンナン、デンプン、ポリデキストロース、デキストリン、マルトデキストリン、シクロデキストリン、難消化性デキストリンなど）、種子由来多糖類［例えば、グァーガム又はその誘導体（例えば、ヒドロキシプロピルグァーガム、カチオン化グァーガム、グァーガム分解物（グアーガム酵素分解物など）など）、タラガム、タマリンドシードガム、ローカストビーンガム、サイリウムシードガム、アマシードガムなど］、発酵多糖類（例えば、ダイユータンガムなど）、セルロース誘導体（例えば、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、メチルセルロース、カルボキシメチルセルロースなど）、キトサンなどが挙げられる。ゲル化剤は、１種単独で使用してもよく、２種以上を併用してもよい。
　ゼリー飲料には色素、着色剤、着香剤、甘味料、酸化防止剤、調味料、香辛料、酸味料、苦味料、清涼化剤、生理活性物質（ビタミン類、アミノ酸、コラーゲン、コラーゲンペプチド、脂質、イソフラボン類、ミネラル類、酵素、ホルモン等）等を含んでもよい。 Jelly beverages are, for example, those that are filled in a container such as a pouch and suck the jelly from the mouthpiece or straw provided in the container, or by shaking the container before drinking to crush the jelly of the contents, fine jelly. It is a drink that you can drink while enjoying the tactile sensation of.
Examples of the jelly gelling agent contained in the beverage include polysaccharides (or derivatives thereof), synthetic resins (polyvinyl alcohol and the like), proteins (for example, gelatin, casein, zein and the like) and the like. Examples of the above-mentioned polysaccharide (or derivative thereof) include seaweed-derived polysaccharides [for example, agar, carrageenan, alginic acid or salts thereof (for example, alkali metal salts (sodium salt, potassium salt, etc.)), alkaline earth metal salts (calcium). Salts, magnesium salts, etc.), iron salts, tin salts, etc.), farcerella, curdran, etc.], resin-derived polysaccharides (eg, guar gum, arabic gum, etc.), microbial-derived polysaccharides (eg, purulan, welan gum, etc.) Xanthan gum, gellan gum, etc.), plant-derived polysaccharides (eg, tragant gum, pectin, glucomannan, starch, polydextrose, dextrin, maltodextrin, cyclodextrin, refractory dextrin, etc.), seed-derived polysaccharides [eg, guar gum or its Derivatives (eg, hydroxypropyl guar gum, cationized guar gum, guar gum degradation products (such as guar gum enzymatic degradation products)), tara gum, tamarind seed gum, locust bean gum, psyllium seed gum, amaseed gum, etc.], fermented polysaccharides (eg, Daiyu) Examples include tan gum), cellulose derivatives (eg, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methyl cellulose, carboxymethyl cellulose, etc.), chitosan, and the like. The gelling agent may be used alone or in combination of two or more.
Jelly beverages include pigments, colorants, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids). , Isoflavones, minerals, enzymes, hormones, etc.) and the like.
　練り製品は、魚のすり身を主原料とする魚練り製品やミンチ肉を主原料とする肉練り製品が存在する。魚練り製品としては、ちくわ、笹かまぼこ、伊達巻、かまぼこ、カニカマ、すじかまぼこ、簀巻き、魚肉ソーセージ、はんぺん、浮きはんぺん、つみれ、鳴門巻き、揚げかまぼこ、さつま揚げ、フィッシュカツ等が挙げられる。魚練り製品は、特に限定されない。
　肉練り製品としては、ハンバーグやソーセージ等が挙げられる。肉練り製品は、特に限定されない。
　練り製品にはチーズやハムなどの総菜、各種野菜、ゴボウやショウガ等の根菜類、枝豆等の豆類、きくらげ等のキノコ類を配合してもよい。また、増粘多糖類、色素、着色剤、着香剤、甘味料、酸化防止剤、調味料、香辛料、酸味料、苦味料、清涼化剤、生理活性物質（ビタミン類、アミノ酸、コラーゲン、コラーゲンペプチド、脂質、イソフラボン類、ミネラル類、酵素、ホルモン等）等を含んでもよい。 As the paste products, there are fish paste products whose main ingredient is minced fish and meat paste products whose main ingredient is minced meat. Examples of fish paste products include chikuwa, bamboo fish paste, datemaki, kamaboko, crab stick, streak kamaboko, kamaboko, fish sausage, hanpen, floating hanpen, tsumire, narutomaki, fried kamaboko, fried fish paste, and fish cutlet. The fish paste product is not particularly limited.
Examples of meat paste products include hamburgers and sausages. The meat paste product is not particularly limited.
The paste product may contain delicatessen such as cheese and ham, various vegetables, root vegetables such as burdock and ginger, beans such as edamame, and mushrooms such as wood ear. In addition, thickening polysaccharides, pigments, coloring agents, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bitterness agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen) It may contain peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.).
　以下、本発明を実施例及び比較例により具体的に説明するが、本発明はこれらに限定されるものではない。
　なお、以降の記載において、カプセルの製造に用いられる各成分の「配合量」は、形成されたカプセル中の各成分の「含有量」とみなすこともできる。 Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
In the following description, the "blending amount" of each component used in the production of the capsule can also be regarded as the "content" of each component in the formed capsule.
　実施例及び比較例で用いた成分は次のとおりである。
［ゼラチン］
・ゼラチン（商品名：ＢＣＮ２５０ＳＣ、新田ゼラチン株式会社より購入）
［ガラクトマンナン］
・グァーガム分解物（分子量：約２０，０００、商品名：サンファイバーＲ、太陽化学株式会社より購入）
［任意成分］
・グリセリン（坂本薬品株式会社より購入）
・ソルビトール（三菱商事ライフサイエンス株式会社より購入）
・ジェランガム（ＣＰケルコ株式会社より購入）
・寒天（伊那食品工業株式会社より購入）
・アルギン酸ナトリウム（株式会社キミカより購入）
・デキストリン（松谷化学工業株式会社より購入）
・重炭酸ナトリウム（東ソー株式会社より購入）
・色素（食用青色１号） The components used in Examples and Comparative Examples are as follows.
[gelatin]
・ Gelatin (trade name: BCN250SC, purchased from Nitta Gelatin Co., Ltd.)
[Galactomannan]
・ Guar gum decomposition product (molecular weight: about 20,000, product name: Sunfiber R, purchased from Taiyo Kagaku Co., Ltd.)
[Arbitrary ingredient]
・ Glycerin (purchased from Sakamoto Pharmaceutical Co., Ltd.)
・ Sorbitol (purchased from Mitsubishi Corporation Life Science Co., Ltd.)
・ Gellan gum (purchased from CP Kelco Co., Ltd.)
・ Agar (purchased from Ina Food Industry Co., Ltd.)
・ Sodium alginate (purchased from Kimika Co., Ltd.)
・ Dextrin (purchased from Matsutani Chemical Industry Co., Ltd.)
・ Sodium bicarbonate (purchased from Tosoh Corporation)
・ Dye (edible blue No. 1)
［実施例１～８及び比較例１～７］
（１）カプセル皮膜液の調整
　表１に示す配合量（質量部）にて、各成分を混合し、実施例１～８及び比較例１，２，５，７は７５℃で攪拌しながら、また、比較例３，４，６は９５℃で攪拌しながら溶解して、カプセル皮膜液を調整した。
（２）内容物の調整
　実施例１～８及び比較例１～７における、内容物は、次のとおりである。
〈実施例１～８、比較例１，２〉
　１－メントール及び中鎖脂肪酸トリグリセリド（商品名：ココナードＭＬ、花王株式会社製、以下同様）を混合して用いた。内容物中、１－メントールは３５質量％、中鎖脂肪酸トリグリセリドは６５質量％の割合で用いた。
〈比較例３，７〉
　中鎖脂肪酸トリグリセリドを用いた。
〈比較例４～６〉
　１－メントール、ライム香料及び中鎖脂肪酸トリグリセリドを混合して用いた。内容物中、１－メントールは３２質量％、ライム香料は４５質量％、中鎖脂肪酸トリグリセリドは２３質量％の割合で用いた。
（３）シームレスカプセルの製造
　上記カプセル皮膜液と内容物とを、シームレスカプセル製造装置（商品名：スフェレックス（登録商標）、フロイント産業株式会社製）に投入し、多重ノズル付近で、内容物の温度を２０℃で設定値±２℃に制御し、カプセル皮膜液の温度を７０℃で設定値±２℃に制御し、冷却オイル（約１０℃）で冷却し、カプセルを製造した。次いで、得られたカプセルを、乾燥（２５℃、湿度５０％ＲＨ以下）処理して、シームレスカプセルを得た。 [Examples 1 to 8 and Comparative Examples 1 to 7]
(1) Adjustment of Capsule Coating Liquid Each component was mixed in the blending amount (part by mass) shown in Table 1, and Examples 1 to 8 and Comparative Examples 1, 2, 5 and 7 were stirred at 75 ° C. Further, Comparative Examples 3, 4 and 6 were dissolved with stirring at 95 ° C. to prepare a capsule coating liquid.
(2) Adjustment of contents The contents in Examples 1 to 8 and Comparative Examples 1 to 7 are as follows.
<Examples 1 to 8, Comparative Examples 1 and 2>
1-Menthol and medium-chain fatty acid triglyceride (trade name: Coconard ML, manufactured by Kao Corporation, the same applies hereinafter) were mixed and used. In the contents, 1-menthol was used in a proportion of 35% by mass, and medium-chain fatty acid triglyceride was used in a proportion of 65% by mass.
<Comparative Examples 3 and 7>
Medium-chain fatty acid triglyceride was used.
<Comparative Examples 4 to 6>
1-Menthol, lime flavor and medium chain fatty acid triglyceride were mixed and used. Among the contents, 1-menthol was used in a proportion of 32% by mass, lime flavor was used in a proportion of 45% by mass, and medium-chain fatty acid triglyceride was used in a proportion of 23% by mass.
(3) Manufacturing of seamless capsule The above capsule coating liquid and contents are put into a seamless capsule manufacturing device (trade name: Spherex (registered trademark), manufactured by Freund Sangyo Co., Ltd.), and the contents are located near multiple nozzles. The temperature of the capsule film liquid was controlled at 20 ° C. to a set value of ± 2 ° C., the temperature of the capsule coating liquid was controlled at 70 ° C. to a set value of ± 2 ° C., and cooled with cooling oil (about 10 ° C.) to manufacture capsules. Then, the obtained capsules were dried (25 ° C., humidity 50% RH or less) to obtain seamless capsules.
　上記実施例及び比較例で得られたシームレスカプセルの物性を、下記の方法で算出又は測定した。その結果を表１に示す。
［ゼラチン比率］
　ゼラチン比率は、皮膜を構成する全成分の配合量の合計１００質量％に対するゼラチンの配合量（質量％）である。
［膜厚］
　膜厚は、得られたシームレスカプセルを、剃刀を用いて切断し、デジタルマイクロスコープ（製品名：ＶＨＸ－９００、株式会社キーエンス製）を用いて、切断面の５ヶ所の膜厚を測定した平均値（μｍ）である。
［皮膜率］
　皮膜率は、シームレスカプセル製造時の、カプセル皮膜液と内容物の送液割合から算出した値（質量％）である。
［外径］
　外径は、得られたシームレスカプセルを、デジタルノギス（製品名：クイックミニ２５、株式会社ミツトヨ製、型番：ＰＫ－０５１０ＳＵ、測定範囲：０～２５ｍｍ）を用いて、室温（２３℃）、４５％ＲＨで測定した値（ｍｍ）である。 The physical characteristics of the seamless capsules obtained in the above Examples and Comparative Examples were calculated or measured by the following methods. The results are shown in Table 1.
[Gelatin ratio]
The gelatin ratio is the blending amount (mass%) of gelatin with respect to the total blending amount of 100% by mass of all the components constituting the film.
[Film thickness]
The film thickness is the average of the obtained seamless capsule cut with a razor and the film thickness measured at 5 points on the cut surface using a digital microscope (product name: VHX-900, manufactured by KEYENCE CORPORATION). The value (μm).
[Film ratio]
The coating ratio is a value (mass%) calculated from the ratio of the capsule coating liquid and the contents to be sent at the time of manufacturing the seamless capsule.
[Outer diameter]
The outer diameter is 45 at room temperature (23 ° C) using the obtained seamless capsule with a digital caliper (product name: Quick Mini 25, manufactured by Mitutoyo Co., Ltd., model number: PK-0510SU, measuring range: 0 to 25 mm). It is a value (mm) measured by% RH.
Figure JPOXMLDOC01-appb-T000001
 
Figure JPOXMLDOC01-appb-T000001
 
＜評価＞
［耐熱性］
　耐熱性試験は、次の手法で行った。
　下記高濃度糖又は糖アルコール水溶液Ｉ～ＩＩＩを準備し、そこへ実施例及び比較例で得られた各シームレスカプセルを５粒投入し、加熱した。各水溶液に対応する温度に達温後、温度を維持し３０分間静置した。３０分後の各シームレスカプセルに対して、変形及び融解の状態（内容物が漏れ出すかどうか）を目視で確認した。
　なお、水溶液ＩＩ及びＩＩＩを用い、実施例１，３，４，５，７、及び比較例１，４，７で得られた各シームレスカプセルについて評価した。
　変形及び融解状態の評価基準は、下記のとおりである。変形及び融解状態の評価基準が、Ａ又はＢであれば合格とする。評価結果を表２～６に示す。なお、表中「－」は、上記試験を実施しなかったことを意味する（以下、表中において同様。） <Evaluation>
[Heat-resistant]
The heat resistance test was carried out by the following method.
The following high-concentration sugar or sugar alcohol aqueous solutions I to III were prepared, and 5 seamless capsules obtained in Examples and Comparative Examples were added thereto and heated. After reaching the temperature corresponding to each aqueous solution, the temperature was maintained and allowed to stand for 30 minutes. For each seamless capsule after 30 minutes, the state of deformation and melting (whether the contents leaked out) was visually confirmed.
Using aqueous solutions II and III, the seamless capsules obtained in Examples 1, 3, 4, 5, 7 and Comparative Examples 1, 4, 7 were evaluated.
The evaluation criteria for the deformed and melted states are as follows. If the evaluation criteria for the deformed and melted states are A or B, it is passed. The evaluation results are shown in Tables 2 to 6. In addition, "-" in the table means that the above test was not carried out (hereinafter, the same applies in the table).
〈高濃度糖アルコール水溶液Ｉ〉
　キシリトール：水を表２又は表３に示す割合（質量比）で混合した水溶液
　加温温度：９０℃（表２）、１５０℃（表３）
〈高濃度糖アルコール水溶液ＩＩ〉
　ソルビトール：水を表４又は表５に示す割合（質量比）で混合した水溶液
　加温温度：１１０℃（表４）、１５０℃（表５）
〈高濃度糖アルコール水溶液ＩＩＩ〉
　還元イソマルツロース：水を表６に示す割合（質量比）で混合した水溶液
　加温温度：１５０℃ <High-concentration sugar alcohol aqueous solution I>
Xylitol: An aqueous solution in which water is mixed at the ratio (mass ratio) shown in Table 2 or Table. Heating temperature: 90 ° C (Table 2), 150 ° C (Table 3).
<High-concentration sugar alcohol aqueous solution II>
Sorbitol: An aqueous solution of water mixed at the ratio (mass ratio) shown in Table 4 or Table. Heating temperature: 110 ° C (Table 4), 150 ° C (Table 5).
<High-concentration sugar alcohol aqueous solution III>
Reduced isomaltulose: An aqueous solution in which water is mixed at the ratio (mass ratio) shown in Table 6 Heating temperature: 150 ° C.
〈変形及び融解状態の評価基準〉
　　Ａ：３粒以上が変形しておらず内容物は漏れ出していない。
　　Ｂ：３粒以上が若干変形しているが内容物は漏れ出していない。
　　Ｃ：３粒以上が大きく変形しているが内容物は漏れ出していない。
　　Ｄ：３粒以上が大きく変形しており内容物が漏れ出ている。 <Evaluation criteria for deformation and melting conditions>
A: Three or more grains are not deformed and the contents are not leaked.
B: Three or more grains are slightly deformed, but the contents are not leaked.
C: Three or more grains are greatly deformed, but the contents do not leak out.
D: Three or more grains are greatly deformed and the contents are leaking.
Figure JPOXMLDOC01-appb-T000002
 
Figure JPOXMLDOC01-appb-T000002
 
Figure JPOXMLDOC01-appb-T000003
 
Figure JPOXMLDOC01-appb-T000003
 
Figure JPOXMLDOC01-appb-T000004
 
Figure JPOXMLDOC01-appb-T000004
 
Figure JPOXMLDOC01-appb-T000005
 
Figure JPOXMLDOC01-appb-T000005
 
Figure JPOXMLDOC01-appb-T000006
 
Figure JPOXMLDOC01-appb-T000006
 
　表２～６に示すとおり、実施例のシームレスカプセルは、水の含有量が１５質量％以下で３０分以内に崩壊しなかった。これにより、実施例のシームレスカプセルは、耐熱性に優れることがわかる。表３～６から、水の含有量が１５質量％以下の高濃度糖アルコール水溶液Ｉ～ＩＩＩを用いた評価では、９０℃よりも高い温度で、シームレスカプセルは３０分以内に崩壊しなかった。これにより、水の含有量が１５質量％以下で、９０℃の高濃度糖アルコール水溶液ＩＩ又はＩＩＩ中であっても、シームレスカプセルは３０分以内に崩壊しないと考えられる。 As shown in Tables 2 to 6, the seamless capsules of the examples did not disintegrate within 30 minutes when the water content was 15% by mass or less. From this, it can be seen that the seamless capsule of the example has excellent heat resistance. From Tables 3 to 6, in the evaluation using the high-concentration sugar alcohol aqueous solutions I to III having a water content of 15% by mass or less, the seamless capsule did not disintegrate within 30 minutes at a temperature higher than 90 ° C. As a result, it is considered that the seamless capsule does not disintegrate within 30 minutes even in a high-concentration sugar alcohol aqueous solution II or III at 90 ° C. with a water content of 15% by mass or less.
［変形率］
　上記耐熱性試験における、各シームレスカプセルの変化率を求めた。
　上記耐熱性試験における、上記各高濃度糖アルコール水溶液へ投入前の、シームレスカプセルの長径／短径比に対する、各到達温度で３０分間静置後の上記カプセルの長径／短径比を、変形率と定義する。
　上記各到達温度は、高濃度糖アルコール水溶液Ｉは９０℃（表７）、高濃度糖アルコール水溶液ＩＩは１１０℃（表８）、高濃度糖アルコール水溶液ＩＩＩは１５０℃（表９）である。
　長径／短径比は、シームレスカプセル５粒の平均値である。上記投入前のシームレスカプセルの長径／短径比は、いずれも１．１未満であった。
　上記変形率の評価基準は、変形率が１．３以下であれば合格とする。
　変形率を表７～９に示す。 [Deformation rate]
The rate of change of each seamless capsule in the above heat resistance test was determined.
In the heat resistance test, the deformation ratio of the major axis / minor axis ratio of the capsule after standing for 30 minutes at each reaching temperature with respect to the major axis / minor axis ratio of the seamless capsule before being put into each of the high-concentration sugar alcohol aqueous solutions. Is defined as.
The reached temperatures are 90 ° C. for the high-concentration sugar alcohol aqueous solution I (Table 7), 110 ° C. for the high-concentration sugar alcohol aqueous solution II (Table 8), and 150 ° C. for the high-concentration sugar alcohol aqueous solution III (Table 9).
The major axis / minor axis ratio is an average value of 5 seamless capsules. The major axis / minor axis ratio of the seamless capsule before loading was less than 1.1 in each case.
If the deformation rate is 1.3 or less, the evaluation criteria for the deformation rate are passed.
The deformation rates are shown in Tables 7-9.
Figure JPOXMLDOC01-appb-T000007
 
Figure JPOXMLDOC01-appb-T000007
 
Figure JPOXMLDOC01-appb-T000008
 
Figure JPOXMLDOC01-appb-T000008
 
Figure JPOXMLDOC01-appb-T000009
 
Figure JPOXMLDOC01-appb-T000009
 
　表７に示すとおり、実施例のシームレスカプセルは、水の含有量が１５質量％以下の水溶液中で、９０℃で３０分間放置しても変形率が１．３以下であった。これにより、実施例のシームレスカプセルは、耐熱性に優れることがわかる。表８及び９から、水の含有量が１５質量％以下の高濃度糖アルコール水溶液ＩＩ又はＩＩＩを用いた評価では、９０℃よりも高い温度で、シームレスカプセルを３０分放置しても変形率が１．３以下であった。これにより、水の含有量が１５質量％以下で、９０℃の高濃度糖アルコール水溶液ＩＩ又はＩＩＩ中に、シームレスカプセルは３０分放置しても、変形率が１．３以下であると考えられる。 As shown in Table 7, the seamless capsule of the example had a deformation rate of 1.3 or less even when left at 90 ° C. for 30 minutes in an aqueous solution having a water content of 15% by mass or less. From this, it can be seen that the seamless capsule of the example has excellent heat resistance. From Tables 8 and 9, in the evaluation using the high-concentration sugar alcohol aqueous solution II or III having a water content of 15% by mass or less, the deformation rate was high even if the seamless capsule was left for 30 minutes at a temperature higher than 90 ° C. It was 1.3 or less. As a result, it is considered that the deformation rate of the seamless capsule is 1.3 or less even if the seamless capsule is left for 30 minutes in a high-concentration sugar alcohol aqueous solution II or III at 90 ° C. with a water content of 15% by mass or less. ..
［口腔内崩壊］
　口腔内崩壊の試験は、次の手法で行った。
　実施例１～８及び比較例１～７で得られた各シームレスカプセル１粒を口腔内へ入れ、口腔内での崩壊性を確認した。上記確認を各例で得られたシームレスカプセルについて３回行った。
　崩壊性は、シームレスカプセルを口に含み、舌の上で静置させ、口に含んでから内容物が放出されるまでの時間を測定した。
　口腔内崩壊の評価基準は下記のとおりである。上記口腔内崩壊の評価基準は、Ａであれば合格とする。評価結果を表１０に示す。
〈口腔内崩壊の評価基準〉
　　Ａ：３球の崩壊時間の平均が１分未満
　　Ｂ：３球の崩壊時間の平均が１分以上５分未満
　　Ｃ：３球の崩壊時間の平均が５分以上 [Disintegration in the oral cavity]
The test for oral disintegration was performed by the following method.
One of the seamless capsules obtained in Examples 1 to 8 and Comparative Examples 1 to 7 was placed in the oral cavity, and the disintegration property in the oral cavity was confirmed. The above confirmation was performed 3 times for the seamless capsules obtained in each example.
Disintegration was measured by placing the seamless capsule in the mouth, allowing it to stand on the tongue, and measuring the time between inclusion in the mouth and release of the contents.
The evaluation criteria for oral disintegration are as follows. If the above-mentioned evaluation criteria for oral disintegration is A, it is considered acceptable. The evaluation results are shown in Table 10.
<Evaluation criteria for oral disintegration>
A: Average collapse time of 3 balls is less than 1 minute B: Average collapse time of 3 balls is 1 minute or more and less than 5 minutes C: Average collapse time of 3 balls is 5 minutes or more
Figure JPOXMLDOC01-appb-T000010
 
Figure JPOXMLDOC01-appb-T000010
 
　実施例１～８は、崩壊時間が１分未満であり、口腔内でカプセルが速やかに崩壊し、内容物の放出性が良好であった。
　一方、比較例２～４及び６は、崩壊までの時間が長く、内容物の放出性は良好ではなかった。特に、比較例４及び６のシームレスカプセルは、実施例のシームレスカプセルと同様の膜厚であるが、口腔内での崩壊性に劣る結果となった。これにより、カプセル皮膜は、ゼラチン及びガラクトマンナンを含有することにより、口腔内での崩壊性に優れることがわかる。 In Examples 1 to 8, the disintegration time was less than 1 minute, the capsules disintegrated rapidly in the oral cavity, and the release of the contents was good.
On the other hand, in Comparative Examples 2 to 4 and 6, the time until disintegration was long and the release property of the contents was not good. In particular, the seamless capsules of Comparative Examples 4 and 6 had the same film thickness as the seamless capsules of Examples, but the result was that they were inferior in disintegration in the oral cavity. From this, it can be seen that the capsule film is excellent in disintegration in the oral cavity by containing gelatin and galactomannan.
　上述の評価試験の結果を総合的に考察すると、ゼラチン及びガラクトマンナンを含有する本実施形態のカプセル皮膜は、膜厚や皮膜率が低い状態でも耐熱性が得られ、かつ口腔内でも速やかに崩壊することが確認された。
　一方、比較例１，５，７では、口腔内で速やかに崩壊するものの耐熱性が得られなかった。比較例２，３では、膜厚を厚くすることで耐熱性が得られたが、口腔内では速やかな崩壊性が得られなかった。比較例４及び６では、耐熱性が得られたが、実施例と同様の膜厚であっても、口腔内では速やかな崩壊性が得られなかった。
　耐熱性と口腔内での崩壊性は、カプセルに接する水の含有量に依存すると考えられる。すなわち、水の含有量が多い口腔内では、ゼラチンが水分を吸収して皮膜が速やかに崩壊する。一方で、水の含有量が一定量以下では、ゼラチンが吸収する水分が少ないため、ゼラチンのゾル化をガラクトマンナンが防ぎ、加熱しても崩壊せず、変形もしづらくなると考えられる。 Comprehensively considering the results of the above evaluation test, the capsule film of the present embodiment containing gelatin and galactomannan can obtain heat resistance even when the film thickness and film ratio are low, and quickly disintegrate even in the oral cavity. It was confirmed that
On the other hand, in Comparative Examples 1, 5 and 7, although they rapidly disintegrated in the oral cavity, heat resistance was not obtained. In Comparative Examples 2 and 3, heat resistance was obtained by increasing the film thickness, but rapid disintegration was not obtained in the oral cavity. In Comparative Examples 4 and 6, heat resistance was obtained, but rapid disintegration was not obtained in the oral cavity even with the same film thickness as in Examples.
Heat resistance and disintegration in the oral cavity are thought to depend on the content of water in contact with the capsule. That is, in the oral cavity where the water content is high, gelatin absorbs water and the film rapidly disintegrates. On the other hand, when the water content is less than a certain amount, the amount of water absorbed by gelatin is small, so that it is considered that galactomannan prevents gelatin from forming into a sol, does not disintegrate even when heated, and is difficult to deform.
　本実施形態の耐熱性カプセルは、耐熱性を有し及び口腔内で速やかに崩壊する。上記耐熱性カプセルは、水の含有量が比較的低い状態で加工する食品に用いることが好適である。上記耐熱性カプセルは、例えば、飴類、菓子類、飲料類、乳製品類、練り製品類への応用が可能である。 The heat-resistant capsule of this embodiment has heat resistance and rapidly disintegrates in the oral cavity. The heat-resistant capsule is preferably used for foods processed in a state where the water content is relatively low. The heat-resistant capsule can be applied to, for example, candies, confectionery, beverages, dairy products, and paste products.

Claims (18)

  1. 　ゼラチン及びガラクトマンナンを含有するカプセル皮膜と、
    　前記カプセル皮膜により包含される内容物と、
    を備える耐熱性カプセル。     Capsule film containing gelatin and galactomannan,
    The contents contained by the capsule film and
    Heat resistant capsule with.
  2. 　前記ガラクトマンナンが、種子由来多糖類である、請求項１に記載の耐熱性カプセル。 The heat-resistant capsule according to claim 1, wherein the galactomannan is a seed-derived polysaccharide.
  3. 　前記ガラクトマンナンが、グァーガム及びグァーガム分解物からなる群より選ばれる少なくとも１種を含む、請求項１又は２に記載の耐熱性カプセル。 The heat-resistant capsule according to claim 1 or 2, wherein the galactomannan contains at least one selected from the group consisting of guar gum and guar gum decomposition products.
  4. 　前記カプセル皮膜１００質量％に対する前記ゼラチンの含有量が、６０質量％以上である、請求項１～３のいずれか１項に記載の耐熱性カプセル。 The heat-resistant capsule according to any one of claims 1 to 3, wherein the content of the gelatin with respect to 100% by mass of the capsule film is 60% by mass or more.
  5. 　前記ゼラチン１００質量部に対する前記ガラクトマンナンの含有量が、０．５質量部以上である、請求項１～４のいずれか１項に記載の耐熱性カプセル。 The heat-resistant capsule according to any one of claims 1 to 4, wherein the content of the galactomannan with respect to 100 parts by mass of the gelatin is 0.5 parts by mass or more.
  6. 　前記カプセル皮膜の厚さが３０～１５０μｍである、請求項１～５のいずれか１項に記載の耐熱性カプセル。 The heat-resistant capsule according to any one of claims 1 to 5, wherein the capsule film has a thickness of 30 to 150 μm.
  7. 　前記カプセル皮膜の厚さが５０～１５０μｍである、請求項１～６のいずれか１項に記載の耐熱性カプセル。 The heat-resistant capsule according to any one of claims 1 to 6, wherein the capsule film has a thickness of 50 to 150 μm.
  8. 　皮膜率が２５質量％以下である、請求項１～７のいずれか１項に記載の耐熱性カプセル。 The heat-resistant capsule according to any one of claims 1 to 7, wherein the film ratio is 25% by mass or less.
  9. 　皮膜率が１０質量％以上である、請求項１～８のいずれか１項に記載の耐熱性カプセル。 The heat-resistant capsule according to any one of claims 1 to 8, which has a film ratio of 10% by mass or more.
  10. 　下記条件１及び２を満たす、請求項１～９のいずれか１項に記載の耐熱性カプセル。
    条件１：前記耐熱性カプセルが、ヒトの口腔内で、５分未満で崩壊する。
    条件２：前記耐熱性カプセルが、水溶液全体における水の含有量が２０質量％以下の水溶液内で、３０分以内に崩壊しない。     The heat-resistant capsule according to any one of claims 1 to 9, which satisfies the following conditions 1 and 2.
    Condition 1: The heat-resistant capsule disintegrates in the human oral cavity in less than 5 minutes.
    Condition 2: The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 20% by mass or less in the entire aqueous solution.
  11. 　下記条件１及び３を満たす、請求項１～１０のいずれか１項に記載の耐熱性カプセル。
    条件１：前記耐熱性カプセルが、ヒトの口腔内で、５分未満で崩壊する。
    条件３：前記耐熱性カプセルを、水溶液全体における水の含有量が２０質量％以下の水溶液内で、３０分間放置した後の耐熱性カプセルの変形率が、２以下である。     The heat-resistant capsule according to any one of claims 1 to 10, which satisfies the following conditions 1 and 3.
    Condition 1: The heat-resistant capsule disintegrates in the human oral cavity in less than 5 minutes.
    Condition 3: The deformation rate of the heat-resistant capsule after being left for 30 minutes in an aqueous solution having a water content of 20% by mass or less in the entire aqueous solution is 2 or less.
  12. 　前記カプセル皮膜が、多価アルコール、単糖類、２糖類、オリゴ糖、糖アルコール、ポリビニルアルコール、トリアセチン、デンプン誘導体、デンプン、及びセルロース誘導体からなる群より選ばれる少なくとも１種の可塑剤を更に含有する、請求項１～１１のいずれか１項に記載の耐熱性カプセル。 The capsule film further contains at least one plasticizer selected from the group consisting of polyhydric alcohols, monosaccharides, disaccharides, oligosaccharides, sugar alcohols, polyvinyl alcohols, triacetins, starch derivatives, starches, and cellulose derivatives. , The heat-resistant capsule according to any one of claims 1 to 11.
  13. 　外径が、１．０～１５．０ｍｍである、請求項１～１２のいずれか１項に記載の耐熱性カプセル。 The heat-resistant capsule according to any one of claims 1 to 12, which has an outer diameter of 1.0 to 15.0 mm.
  14. 　前記内容物が、油性成分を含む、請求項１～１３のいずれか１項に記載の耐熱性カプセル。 The heat-resistant capsule according to any one of claims 1 to 13, wherein the content contains an oily component.
  15. 　シームレスカプセルである、請求項１～１４のいずれか１項に記載の耐熱性カプセル。 The heat-resistant capsule according to any one of claims 1 to 14, which is a seamless capsule.
  16. 　請求項１～１５のいずれか１項に記載の耐熱性カプセルの製造方法であって、
    　前記カプセル皮膜の含有成分を含む液体と、前記内容物を含む液体とを、冷却媒体中又は空気中に滴下する、耐熱性カプセルの製造方法。     The method for producing a heat-resistant capsule according to any one of claims 1 to 15.
    A method for producing a heat-resistant capsule, in which a liquid containing the components contained in the capsule film and a liquid containing the contents are dropped into a cooling medium or air.
  17. 　請求項１～１５のいずれか１項に記載の耐熱性カプセルを含む飲食品。 Food and drink containing the heat-resistant capsule according to any one of claims 1 to 15.
  18. 　飴類、菓子類、飲料類、乳製品類、又は練り製品類である、請求項１７に記載の飲食品。 The food or drink according to claim 17, which is a candy, a confectionery, a beverage, a dairy product, or a paste product.
PCT/JP2021/015757 2020-04-17 2021-04-16 Heat-resistant capsule and food/beverage including same WO2021210683A1 (en)

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JP7231796B1 (en) * 2021-12-24 2023-03-01 株式会社カマタ SEAMLESS CAPSULE AND METHOD FOR PRODUCING THE SAME
JP7351430B1 (en) * 2023-04-07 2023-09-27 凸版印刷株式会社 Inkjet ink and tablet printing

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JP7231796B1 (en) * 2021-12-24 2023-03-01 株式会社カマタ SEAMLESS CAPSULE AND METHOD FOR PRODUCING THE SAME
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JP7351430B1 (en) * 2023-04-07 2023-09-27 凸版印刷株式会社 Inkjet ink and tablet printing

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