WO2021210683A1 - Capsule résistante à la chaleur et aliment/boisson la comprenant - Google Patents

Capsule résistante à la chaleur et aliment/boisson la comprenant 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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Prior art keywords
heat
capsule
mass
resistant
resistant capsule
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PCT/JP2021/015757
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English (en)
Japanese (ja)
Inventor
和哉 山田
聖和 伊藤
航平 豊田
鈴木　智也
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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/fr

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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.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
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  • Epidemiology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
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  • Veterinary Medicine (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Preparation (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne une capsule résistante à la chaleur comprenant un film de revêtement de capsule contenant de la gélatine et du galactomannane et des contenus encapsulés par le film de revêtement de capsule.
PCT/JP2021/015757 2020-04-17 2021-04-16 Capsule résistante à la chaleur et aliment/boisson la comprenant WO2021210683A1 (fr)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7231796B1 (ja) * 2021-12-24 2023-03-01 株式会社カマタ シームレスカプセル及びその製法方法
JP7351430B1 (ja) * 2023-04-07 2023-09-27 凸版印刷株式会社 インクジェットインク及び錠剤印刷物

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JP2009185022A (ja) * 2008-01-11 2009-08-20 Unimedical Inc 腸溶性・徐放性ソフトカプセル及びその製造方法
JP2009196961A (ja) * 2008-02-25 2009-09-03 Qualicaps Co Ltd 腸溶性カプセル
WO2014171433A1 (fr) * 2013-04-15 2014-10-23 三生医薬株式会社 Capsule désintégrable, son procédé de fabrication, et équipement à fumer contenant ladite capsule désintégrable
CN105193766A (zh) * 2015-11-04 2015-12-30 李孟平 一种稳定性好的维生素e软胶囊的制备方法
JP2017039657A (ja) * 2015-08-19 2017-02-23 三生医薬株式会社 腸溶性カプセル
JP6603817B1 (ja) * 2019-01-18 2019-11-06 三生医薬株式会社 シ−ムレスカプセルならびにこれを含むフィルターおよび喫煙器具

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009185022A (ja) * 2008-01-11 2009-08-20 Unimedical Inc 腸溶性・徐放性ソフトカプセル及びその製造方法
JP2009196961A (ja) * 2008-02-25 2009-09-03 Qualicaps Co Ltd 腸溶性カプセル
WO2014171433A1 (fr) * 2013-04-15 2014-10-23 三生医薬株式会社 Capsule désintégrable, son procédé de fabrication, et équipement à fumer contenant ladite capsule désintégrable
JP2017039657A (ja) * 2015-08-19 2017-02-23 三生医薬株式会社 腸溶性カプセル
CN105193766A (zh) * 2015-11-04 2015-12-30 李孟平 一种稳定性好的维生素e软胶囊的制备方法
JP6603817B1 (ja) * 2019-01-18 2019-11-06 三生医薬株式会社 シ−ムレスカプセルならびにこれを含むフィルターおよび喫煙器具

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7231796B1 (ja) * 2021-12-24 2023-03-01 株式会社カマタ シームレスカプセル及びその製法方法
WO2023119624A1 (fr) * 2021-12-24 2023-06-29 株式会社カマタ Capsule sans soudure
JP7351430B1 (ja) * 2023-04-07 2023-09-27 凸版印刷株式会社 インクジェットインク及び錠剤印刷物

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