JP4959955B2 - Capsules containing high soft extract and method for producing the same - Google Patents
Capsules containing high soft extract and method for producing the same Download PDFInfo
- Publication number
- JP4959955B2 JP4959955B2 JP2005143482A JP2005143482A JP4959955B2 JP 4959955 B2 JP4959955 B2 JP 4959955B2 JP 2005143482 A JP2005143482 A JP 2005143482A JP 2005143482 A JP2005143482 A JP 2005143482A JP 4959955 B2 JP4959955 B2 JP 4959955B2
- Authority
- JP
- Japan
- Prior art keywords
- capsule
- content
- soft extract
- extract
- soft
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
Description
本発明は、雑貨・食品・医薬部外品・医薬品の分野に適用される、軟エキスの含量が多いカプセル剤及びその製造方法に関するものである。 The present invention relates to a capsule having a high soft extract content and a method for producing the same, which are applied to the fields of sundries, foods, quasi drugs, and pharmaceuticals.
軟エキスは、主となる原料から水やアルコール、ヘキサン等で抽出させて水アメ状にしたものであり、瓶容器等に入った形態にて市販されているので、スプーン等ですくい取りそのまま経口摂取することができる。
しかしながら、軟エキスは主となる原料由来の強烈なくせのある味・匂いを呈するものが多い為、そのまま経口摂取することに抵抗を持つ人が多い。また、瓶容器等に入っている為、携帯には不便である。
そのため、味・匂いのマスキングや、小型化が可能であり、携帯に便利なカプセルに軟エキスを封入すること、特に、体内で溶け易いうえ、体液となじみ易い軟エキスをそのままに摂取できるソフトカプセルに封入することが求められている。
Soft extracts are extracted from the main ingredients with water, alcohol, hexane, etc. to form water candy, and are commercially available in bottled containers. Can be ingested.
However, since many soft extracts have a strong and savory taste and smell derived from the main ingredients, many people are reluctant to take orally as they are. Moreover, since it is contained in a bottle container etc., it is inconvenient for carrying.
Therefore, it is possible to mask taste and odor and to reduce the size, and encapsulate the soft extract in a capsule that is convenient to carry. Encapsulation is required.
従来の技術では、軟エキスを、ミツロウ、グリセリン脂肪酸エステル、硬化油等の乳化剤や分散剤と油脂と合わせて乳化ないし懸濁させた上でカプセルに封入することが提案されている。しかしながら、その場合には、軟エキスを、乾燥後にカプセルの表面が凹まない程度、即ち１０重量％程度まで揮発成分の含量を少なくした状態で配合しなければならず、その結果として、軟エキス分の含量はこの軟エキスの乾燥粉末を配合した場合よりも少なくなってしまう場合が少なくない。 In the prior art, it has been proposed that a soft extract is emulsified or suspended together with emulsifiers and dispersants such as beeswax, glycerin fatty acid ester, hardened oil, and fats and oils, and then encapsulated. However, in that case, the soft extract must be blended in such a state that the capsule surface does not dent after drying, that is, in a state where the content of volatile components is reduced to about 10% by weight. The content of is often less than when the dry powder of this soft extract is blended.
軟エキスをスプレードライ加工やフリーズドライ加工等で粉末にして油脂（中鎖脂肪酸トリグリセリド等）中に懸濁させた場合には、カプセル封入時に必要な流動性（粘度）を確保するために、この軟エキスの乾燥粉末の量を限定する必要があり、結果として、乾燥粉末に含まれるエキス分の含量は、カプセル全体の２０重量％未満になってしまう事もある。
従って、必要な量だけエキス分を摂取するためには摂取するカプセルの数を増やさなければならず、利便性に欠ける。
In order to ensure the fluidity (viscosity) required when encapsulating the soft extract when it is powdered by spray-drying or freeze-drying and suspended in oils and fats (medium chain fatty acid triglycerides, etc.) It is necessary to limit the amount of the dry powder of the soft extract, and as a result, the content of the extract contained in the dry powder may be less than 20% by weight of the whole capsule.
Therefore, in order to ingest the required amount of the extract, the number of capsules to be ingested must be increased, which is not convenient.
一方、軟エキスのみでカプセル封入時に必要な流動性を確保すると、軟エキス中のエキス分は７０重量％程度となるが、残りの３０重量％以上は、エキス抽出溶媒である水分等の揮発成分が占めることになる。従って、そのままカプセルに封入するとその後の乾燥工程で２０重量％程度以上の水分等の揮発成分が蒸発してしまい、カプセルの表面が凹んでしまう。従って、外観的商品価値が著しく下がる。また、カプセル内容物の水分が１０重量％以上であると、カプセルの耐熱性、耐付着性が低い。カプセル封入時においては、ポンプピストンの摩擦熱等により軟エキスが焼き焦げてしまう可能性があり、軟エキスの成分変性や物性変化の可能性、使用機械の破損の危険性がある。 On the other hand, if the fluidity required at the time of encapsulation is ensured with only the soft extract, the extract content in the soft extract is about 70% by weight, but the remaining 30% by weight or more is a volatile component such as moisture as the extract extraction solvent Will be occupied. Therefore, when encapsulated in the capsule as it is, volatile components such as moisture of about 20% by weight or more evaporate in the subsequent drying step, and the surface of the capsule is dented. Therefore, the appearance commercial value is remarkably lowered. Moreover, when the moisture content of the capsule content is 10% by weight or more, the heat resistance and adhesion resistance of the capsule are low. When encapsulating, there is a possibility that the soft extract may be burnt due to frictional heat of the pump piston, etc., there is a possibility of component modification of the soft extract, change of physical properties, and risk of damage to the machine used.
それ故、本発明は、軟エキスの含量が多く、故にエキス分の含量が多いカプセル剤を提供することを目的とする。
本発明は、特に、カプセルの表面に凹みが無いソフトカプセル形態のカプセル剤及びその製造方法を提供することを目的とする。
Therefore, an object of the present invention is to provide a capsule having a high soft extract content and therefore a high extract content.
In particular, an object of the present invention is to provide a capsule in the form of a soft capsule having no dent on the surface of the capsule and a method for producing the same.
それ故、本発明者は、前記課題の解決を目指し鋭意検討を重ねてきた。その結果、意外にも、軟エキス中の揮発成分を、親水性の食用油脂と合わせて強制分散（乳化ないし懸濁）し、さらに減圧濃縮させることにより、軟エキスを比較的多く含有させても、その軟エキスに含まれる揮発成分が該食用油脂に抱き込まれて揮発し難くなり、ソフトカプセルの内容物としてカプセル封入しても、乾燥後にカプセルの表面に凹みが生じないことを見出し、本発明を完成するに至った。
なお、このカプセル剤は、揮発成分の揮発化を阻止した点に特徴があることから、製造後の保管時の形態安定性を考慮すれば、ハードカプセル形態に適用しても好ましいことは言うまでもない。
Therefore, the present inventor has intensively studied to solve the above-mentioned problems. As a result, surprisingly, the volatile components in the soft extract can be forcedly dispersed (emulsified or suspended) together with the hydrophilic edible oil and fat, and further concentrated under reduced pressure to contain a relatively large amount of the soft extract. The volatile component contained in the soft extract is entrapped in the edible oil and fat and hardly volatilizes, and even when encapsulated as the contents of a soft capsule, it is found that there is no dent on the surface of the capsule after drying. It came to complete.
In addition, since this capsule is characterized in that volatilization of volatile components is prevented, it is needless to say that it is preferable to apply to a hard capsule form in view of form stability during storage after production.
請求項１の発明は、揮発成分を含む軟エキスと遊離脂肪酸、構成脂肪酸として中鎖若しくは短鎖脂肪を含むトリグリセリド、又はジグリセリドのみからなる親水性食用油脂の混合液をカプセル内容物とし、カプセル内容物中の軟エキス分の含量が２０重量％以上で、カプセル内容物中には分散剤や乳化剤を含まないことを特徴とする軟エキス高含有カプセル剤である。
請求項２の発明は、ソフトカプセルのカプセル表面に凹みが無いことを特徴とする、請求項１に記載の軟エキス高含有カプセル剤である。
The invention of claim 1 is characterized in that a mixture of a soft extract containing volatile components and free fatty acids, a triglyceride containing medium-chain or short-chain fat as a constituent fatty acid, or a hydrophilic edible fat / oil consisting only of diglycerides is used as a capsule content. A soft extract-rich capsule characterized in that the content of the soft extract in the product is 20% by weight or more and the capsule content does not contain a dispersant or an emulsifier.
The invention according to claim 2 is the high soft extract-containing capsule according to claim 1, wherein the capsule surface of the soft capsule has no dent.
請求項３の発明は、揮発成分を含む軟エキスと遊離脂肪酸、構成脂肪酸として中鎖若しくは短鎖脂肪を含むトリグリセリド、又はジグリセリドのみからなる親水性食用油脂の混合液をカプセル内容物とし、カプセル内容物中の軟エキス分の含量が２０重量％以上で、カプセル内容物中には分散剤や乳化剤を含まないことを特徴とする軟エキス高含有カプセル剤の製造方法において、カプセル内容物の軟エキスの出発原料としての配合量を６０重量％以上に調整し、軟エキスを、親水性食用油脂と合わせて強制分散し、さらに減圧濃縮させることにより得たカプセル内容物をソフトカプセルに封入することを特徴とする、軟エキス高含有カプセル剤の製造方法である。
請求項４の発明は、カプセル封入直前のカプセル内容物の揮発成分含量を１０〜２５重量％、粘度を５，０００〜５０，０００ｃＰ（センチポイズ）に調整することを特徴とする、請求項３に記載の軟エキス高含有カプセル剤の製造方法である。
The invention according to claim 3 is a capsule content comprising a mixture of a soft extract containing volatile components and free fatty acids, a triglyceride containing medium-chain or short-chain fat as a constituent fatty acid, or a hydrophilic edible fat / oil consisting only of diglycerides. In a method for producing a soft extract-rich capsule, wherein the content of the soft extract in the product is 20% by weight or more, and the capsule content does not contain a dispersant or an emulsifier. The amount of capsules obtained as a starting material is adjusted to 60% by weight or more , the soft extract is forcibly dispersed together with the hydrophilic edible oil and fat, and the capsule content obtained by concentrating under reduced pressure is enclosed in a soft capsule. And a method for producing a capsule containing a high content of soft extract.
A fourth aspect of the present invention, volatile components content from 10 to 25 wt% of the capsule content just before encapsulation, and adjusting the viscosity to 5,000～50,000CP (centipoise), in claim 3 It is a manufacturing method of the capsule containing high soft extract of description.
本発明によれば、軟エキスの含量、即ちエキス分の含量が多いカプセル剤が得られる。 According to the present invention, a capsule having a high soft extract content, that is, a high extract content can be obtained.
先ず、原料を説明する。
Ａ．軟エキス
軟エキスは、蓄肉、魚介類、野菜等から水やアルコール等の溶媒を用いて有効成分（エキス分）を抽出したものであり、植物由来のものとしては、大蒜、蜂蜜、ローヤルゼリー、シイタケ、マツバ、イチョウ葉、クマザサ、高麗人参、杜仲、黒酢、各種果汁等のエキスが例示され、動物由来としては、オットセイ、深海ザメ、スッポン、プラセンタ、マロー、カキ等のエキスが例示される。これらは複数混合したものでもよい。これらの軟エキスは複数併用してもよい。
First, raw materials will be described.
A. Soft extract Soft extract is an extract of active ingredients (extracts) from meat storage, seafood, vegetables, etc., using a solvent such as water or alcohol. As plant-derived ones, potato, honey, royal jelly, shiitake And extracts such as Japanese pine, ginkgo biloba, Kumazasa, ginseng, ginseng, black vinegar, and various fruit juices. A plurality of these may be mixed. A plurality of these soft extracts may be used in combination.
Ｂ．軟エキスと強制分散（乳化及び懸濁）できる食用油脂
本明細書中では、食用油脂とは常温で液体の可食に適した油脂を意味する。
軟エキスと強制分散できる食用油脂としては、遊離脂肪酸、構成脂肪酸として中鎖（炭素数が８以上１２以下）又は短鎖脂肪酸（炭素数が６以下）を含むトリグリセリド、ジグリセリド等が例示される。これらの油脂を、軟エキスと合わせて強制分散すると、軟エキス中の揮発成分が油脂に抱き込まれた状態、即ち乳化ないし懸濁状態となり、カプセル注入後の揮発成分の揮発が抑制される。
好ましい油脂は、遊離脂肪酸であり、尚且つ炭素数が少ない脂肪酸が好ましい。脂肪酸のカルボキシル基は水と親和力があることから、軟エキスともなじむことが出来る。炭素数が少ない脂肪酸（短鎖脂肪酸）を使用した場合は、炭素の鎖の影響を受けにくい為、軟エキスとなじみ易い傾向になる。逆に炭素数が多い脂肪酸（長鎖脂肪酸）を使用した場合、炭素の鎖の影響を受ける傾向になる。よって強制分散に好ましい油脂は、遊離脂肪酸であり、尚且つ炭素数が少ない脂肪酸が好ましい。
B. Edible fats and oils that can be forcibly dispersed (emulsified and suspended) with soft extract In the present specification, edible fats and oils mean fats and oils suitable for edible liquid at room temperature.
Examples of edible fats and oils that can be forcibly dispersed with the soft extract include free fatty acids and triglycerides, diglycerides, etc. containing medium chain (carbon number of 8 or more and 12 or less) or short chain fatty acids (carbon number of 6 or less) as constituent fatty acids. When these oils and fats are forcibly dispersed together with the soft extract, the volatile components in the soft extract are in a state of being entrapped in the oils, that is, emulsified or suspended, and volatilization of the volatile components after capsule injection is suppressed.
Preferred fats and oils are free fatty acids and fatty acids having a small number of carbon atoms. Since the carboxyl group of the fatty acid has an affinity for water, it can be combined with a soft extract. When a fatty acid having a small number of carbon atoms (short chain fatty acid) is used, it tends not to be affected by the carbon chain, so that it tends to become familiar with a soft extract. Conversely, when fatty acids with a large number of carbons (long chain fatty acids) are used, they tend to be affected by the carbon chain. Accordingly, preferred fats and oils for forced dispersion are free fatty acids and fatty acids having a small number of carbon atoms.
次に、好適な例のソフトカプセルの製造方法を説明する。
（１）軟エキス中の揮発成分を、親水性の食用油脂と合わせて強制分散（乳化及び懸濁）する。
（２）揮発成分の含量が多い場合には、エキスを濃縮したり、分散物を濃縮することで含量を調整する。馴染みを促進する為、加温して濃縮を行う場合もある。
Next, a method for manufacturing a soft capsule of a preferred example will be described.
(1) The volatile components in the soft extract are forcibly dispersed (emulsified and suspended) together with the hydrophilic edible fats and oils.
(2) When the content of volatile components is large, the content is adjusted by concentrating the extract or concentrating the dispersion. In order to promote familiarity, it may be concentrated by heating.
軟エキス中の揮発成分の含量は、カプセル封入直前には、１０〜２５重量％になるよう調節しておくことが好ましい。揮発成分の含量が多いと結果としてエキス分の含量も多くできるので、なるべく水分含量を従来の製造方法による場合より多くしたいが、２５重量％より多いと油脂の不揮発化機能の許容限度を越えてしまい、カプセル成形後の乾燥により、カプセルの表面に凹みが生じ易いからである。
また、カプセル内容物の粘度は５，０００〜５０，０００ｃＰ（センチポイズ）の範囲にあることが好ましい。５０，０００ｃＰより高いと、カプセル封入時にカプセル皮膜が破れ易いからである。従って、この粘度範囲に納まるように、軟エキスと油脂を配合することが好ましい。
The content of the volatile component in the soft extract is preferably adjusted to 10 to 25% by weight immediately before encapsulation. If the content of volatile components is large, the content of the extract can be increased as a result. Therefore, it is desirable to increase the water content as much as possible by the conventional manufacturing method. However, if the content exceeds 25% by weight, the allowable limit of the non-volatile function of the oil and fat is exceeded. This is because dents are easily formed on the surface of the capsule due to drying after the capsule is formed.
The viscosity of the capsule contents is preferably in the range of 5,000 to 50,000 cP (centipoise). This is because if it is higher than 50,000 cP, the capsule film is easily broken during encapsulation. Therefore, it is preferable to blend the soft extract and the fat / oil so as to be within this viscosity range.
強制分散は、分散剤や乳化剤を使用せず、ホモミキサー等を利用して物理的に行うのが好ましい。また、濃縮する場合には、軟エキスの成分変性や物性変化が発生しない温度（３０〜４０℃程度）に加温しながら真空脱泡器等を利用して脱泡を同時に行うのが好ましい。 The forced dispersion is preferably performed physically using a homomixer or the like without using a dispersant or an emulsifier. Moreover, when concentrating, it is preferable to perform defoaming simultaneously using a vacuum defoamer etc., heating at the temperature (about 30-40 degreeC) which does not generate | occur | produce the component modification | denaturation of a soft extract, or a physical property change.
なお、市販されている軟エキスであれば、カプセル内容物の出発原料として軟エキスを６０重量％以上配合しても、カプセルの表面には凹みが生じないソフトカプセルを製造できることが確認されている。 In addition, it has been confirmed that a soft capsule that does not cause dents on the surface of the capsule can be produced by using a commercially available soft extract even when the soft extract is blended in an amount of 60% by weight or more as a starting material of the capsule contents.
（種々の処方によるカプセル内容物の調製）
〔本発明品〕
ニンニクエキス６００ｇ（エキス分３０重量％、水７０重量％）及びオレイン酸４００ｇをステンレス製寸胴に投入し、ホモミキサーにて均一に強制分散するまで混合した。その後、懸濁液を３０〜４０℃に加温しながら、真空脱泡機にて濃縮及び脱泡処理し、強制分散液の固形分を乾燥基準で８０重量％にした。
従って、カプセル封入直前のカプセル内容物の配合比は、エキス分：４０重量％、水：２０重量％、オレイン酸：４０重量％となった。
(Preparation of capsule contents by various formulations)
[Invention]
600 g of garlic extract (extract content 30 wt%, water 70 wt%) and oleic acid 400 g were put into a stainless steel cylinder and mixed with a homomixer until uniformly dispersed. Thereafter, while the suspension was heated to 30 to 40 ° C., the suspension was concentrated and defoamed with a vacuum defoamer, and the solid content of the forced dispersion was adjusted to 80% by weight on a dry basis.
Therefore, the blending ratio of the capsule contents immediately before encapsulation was 40% by weight of extract, 20% by weight of water, and 40% by weight of oleic acid.
〔比較品１〕
ミツロウ１４０ｇ及び中鎖脂肪酸トリグリセリド７１０ｇをステンレス製寸胴に投入し、６０〜７０℃に加温し、ミツロウを溶解した。その後、撹拌冷却し、４０℃以下になったらニンニクエキス１５０ｇ（エキス分３０重量％、水７０重量％）を配合し、ホモミキサーにて均一に乳化ないし懸濁するまで混合した。その後、得られた液を真空脱泡機にて脱泡処理した。
従って、カプセル封入直線のカプセル内容物の配合比は、エキス分：４．５重量％、水：１０．５重量％、中鎖脂肪酸トリグリセリド：７１重量％、ミツロウ：１４重量％となった。
比較品１は従来の処方である。
[Comparative product 1]
140 g of beeswax and 710 g of medium chain fatty acid triglycerides were put into a stainless steel cylinder and heated to 60 to 70 ° C. to dissolve the beeswax. Then, the mixture was cooled with stirring, and when the temperature became 40 ° C. or lower, 150 g of garlic extract (extract content 30% by weight, water 70% by weight) was blended, and mixed until uniformly emulsified or suspended by a homomixer. Then, the obtained liquid was defoamed with a vacuum defoamer.
Therefore, the compounding ratio of the encapsulated linear capsule content was: extract content: 4.5% by weight, water: 10.5% by weight, medium chain fatty acid triglyceride: 71% by weight, beeswax: 14% by weight.
Comparative product 1 is a conventional formulation.
〔比較品２〕
ミツロウ２００ｇ及び中鎖脂肪酸トリグリセリド２００ｇをステンレス製寸胴に投入し、６０〜７０℃に加温し、ミツロウを溶解した。その後、撹拌冷却し、４０℃以下になったらニンニクエキス６００ｇ（エキス分３０重量％、水７０重量％）を配合し、ホモミキサーにて均一に乳化ないし懸濁するまで混合した。その後、得られた液を真空脱泡機にて脱泡処理した。
従って、カプセル内容物の配合比は、エキス分：１８重量％、水：４２重量％、中鎖脂肪酸トリグリセリド：２０重量％、ミツロウ：２０重量％となった。
比較品２は、最初に軟エキスを本発明品と同量配合させた例であるが、本発明品は濃縮しているので、カプセル内容物中の水分含量には大きな差がある。
[Comparison product 2]
200 g of beeswax and 200 g of medium chain fatty acid triglyceride were put into a stainless steel cylinder and heated to 60 to 70 ° C. to dissolve the beeswax. Then, the mixture was cooled with stirring, and when the temperature became 40 ° C. or lower, 600 g of garlic extract (extract content 30% by weight, water 70% by weight) was blended and mixed with a homomixer until it was uniformly emulsified or suspended. Then, the obtained liquid was defoamed with a vacuum defoamer.
Therefore, the compounding ratio of the capsule contents was 18% by weight of extract, 42% by weight of water, 20% by weight of medium chain fatty acid triglyceride, and 20% by weight of beeswax.
Comparative product 2 is an example in which the same amount of soft extract as that of the product of the present invention is first blended, but since the product of the present invention is concentrated, there is a large difference in the moisture content in the capsule contents.
（ソフトカプセルの製造）
上記のカプセル内容物を用いて、回転金型式カプセル充填機を用いて打ち抜き法にてフットボール型のソフトカプセルを製造した。なお、ゼラチン皮膜液は、ゼラチン：１００、グリセリン：３５、精製水：１００の重量比率にて溶解したものを使用した。
(Manufacture of soft capsules)
Football-type soft capsules were manufactured by the punching method using the above-mentioned capsule contents using a rotary mold type capsule filling machine. The gelatin coating solution used was dissolved in a weight ratio of gelatin: 100, glycerin: 35, and purified water: 100.
（評価）
カプセル成形性は、カプセル内容物を封入したときのカプセル皮膜を肉眼観察し、破れが生じた場合には×とした。
分散安定性は、カプセル封入後３０日間静置したときに、懸濁物が層分離した場合には×とした。
(Evaluation)
Capsule moldability was evaluated as x when tearing occurred by observing the capsule film when the capsule contents were sealed.
The dispersion stability was evaluated as x when the suspension separated into layers when allowed to stand for 30 days after encapsulation.
本発明品と比較品１は、カプセルの表面に凹みが無く、しかも分散安定性も良かった。しかしながら、本発明品と比較品１とでは、エキス分の含量が大きく異なる。
一方、比較品２は、エキス分の含量が比較的多いが水分含量も多いため、ソフトカプセルの乾燥工程途中から、カプセルが凹み始め、乾燥後も凹んだままであった。
The product of the present invention and the comparative product 1 had no dent on the surface of the capsule, and also had good dispersion stability. However, the content of the extract is greatly different between the product of the present invention and the comparative product 1.
On the other hand, Comparative Product 2 had a relatively high extract content but a high water content, so that the capsule began to dent during the drying process of the soft capsule and remained dent after drying.
（種々の処方によるカプセル内容物の調製）
〔本発明品〕
ニンニクエキス８００ｇ（エキス分７０重量％、水３０重量％）及びオレイン酸２００ｇをステンレス製寸胴に投入し、ホモミキサーにて均一に強制分散するまで混合した。その後、強制分散液を３０〜４０℃に加温しながら、真空脱泡機にて濃縮及び脱泡処理し、強制分散液の固形分を乾燥基準で８０重量％にした。
従って、カプセル内容物の配合比は、エキス分：６０重量％、水：２０重量％、オレイン酸：２０重量％となった。また粘度は２８，０００ｃＰであった。
(Preparation of capsule contents by various formulations)
[Invention]
800 g of garlic extract (70% by weight of extract, 30% by weight of water) and 200 g of oleic acid were placed in a stainless steel cylinder and mixed with a homomixer until forcedly dispersed. Thereafter, the forced dispersion was heated to 30 to 40 ° C. while being concentrated and defoamed with a vacuum defoamer, and the solid content of the forced dispersion was adjusted to 80% by weight on a dry basis.
Therefore, the blending ratio of the capsule contents was 60% by weight of extract, 20% by weight of water, and 20% by weight of oleic acid. The viscosity was 28,000 cP.
〔比較品１〕
ミツロウ１００ｇ及び中鎖脂肪酸トリグリセリド５５０ｇをステンレス製寸胴に投入し、６０〜７０℃に加温し、ミツロウを溶解した。その後、撹拌冷却し、４０℃以下になったらニンニクエキス３５０ｇ（エキス分７０重量％、水３０重量％）を配合し、ホモミキサーにて均一に乳化ないし分散するまで混合した。その後、得られた液を真空脱泡機にて脱泡処理した。
従って、カプセル内容物の配合比は、エキス分：２４．５重量％、水：１０．５重量％、中鎖脂肪酸トリグリセリド：５５重量％、ミツロウ：１０重量％となった。
比較品１は従来の処方である。
[Comparative product 1]
100 g of beeswax and 550 g of medium chain fatty acid triglyceride were put into a stainless steel cylinder and heated to 60-70 ° C. to dissolve the beeswax. Thereafter, the mixture was cooled with stirring, and when the temperature became 40 ° C. or less, 350 g of garlic extract (extract content 70% by weight, water 30% by weight) was blended and mixed with a homomixer until it was uniformly emulsified or dispersed. Then, the obtained liquid was defoamed with a vacuum defoamer.
Therefore, the blending ratio of the capsule contents was 24.5% by weight of extract, 10.5% by weight of water, 55% by weight of medium chain fatty acid triglyceride, and 10% by weight of beeswax.
Comparative product 1 is a conventional formulation.
〔比較品２〕
ミツロウ１８０ｇ及び中鎖脂肪酸トリグリセリド２０ｇをステンレス製寸胴に投入し、６０〜７０℃に加温し、ミツロウを溶解した。その後、撹拌冷却し、４０℃以下になったら濃縮したニンニクエキス８００ｇ（エキス分７０重量％、水３０重量％）を配合し、ホモミキサーにて均一に乳化ないし分散するまで混合した。その後、得られた液を真空脱泡機にて脱泡処理した。
従って、カプセル内容物の配合比は、エキス分：５６重量％、水：２４重量％、中鎖脂肪酸トリグリセリド：２重量％、ミツロウ：１８重量％となった。また、粘度は６０，０００ｃＰであった。
比較品２は、軟エキスを本発明品と同量配合させた例であるが、本発明品は濃縮しているので、水分含量には大きな差がある。
[Comparison product 2]
180 g of beeswax and 20 g of medium chain fatty acid triglyceride were put into a stainless steel cylinder and heated to 60 to 70 ° C. to dissolve the beeswax. Thereafter, the mixture was cooled with stirring, and when the temperature became 40 ° C. or less, 800 g of concentrated garlic extract (extract content 70% by weight, water 30% by weight) was blended and mixed with a homomixer until it was uniformly emulsified or dispersed. Then, the obtained liquid was defoamed with a vacuum defoamer.
Therefore, the blending ratio of the capsule contents was 56% by weight of extract, 24% by weight of water, 2% by weight of medium chain fatty acid triglyceride, and 18% by weight of beeswax. The viscosity was 60,000 cP.
Comparative product 2 is an example in which the same amount of soft extract as that of the product of the present invention is mixed. However, since the product of the present invention is concentrated, there is a large difference in water content.
（ソフトカプセルの製造）
上記のカプセル内容物を用いて、回転金型式カプセル充填機を用いて打ち抜き法にてフットボール型のソフトカプセルを製造した。なお、ゼラチン皮膜液は、ゼラチン：１００、濃グリセリン：３５、精製水：１００の重量比率にて溶解したものを使用した。
(Manufacture of soft capsules)
Football-type soft capsules were manufactured by the punching method using the above-mentioned capsule contents using a rotary mold type capsule filling machine. The gelatin coating solution used was dissolved in a weight ratio of gelatin: 100, concentrated glycerin: 35, and purified water: 100.
（評価）
本発明品と比較品１は、いずれもカプセルの表面に凹みが無かった。しかしながら、比較品１は本発明品と比較すると軟エキスの配合量が極端に少ない。
一方、比較品２は、カプセル内容物の粘度が高いので、成形時に液漏れ不良や、充填量不足不良が生じてしまった。
The product of the present invention and the comparative product 1 both had no dents on the capsule surface. However, the comparative product 1 has an extremely small amount of soft extract compared to the product of the present invention.
On the other hand, since the comparative product 2 has a high viscosity of the capsule contents, defective liquid leakage and insufficient filling amount occurred during molding.
本発明によれば、１カプセル当りのエキス分の含量（配合量）を多くしても、ソフトカプセルの表面が凹まないので、商品価値の高いソフトカプセルを市場に提供することができる。 According to the present invention, even if the content (blending amount) of the extract per capsule is increased, the surface of the soft capsule does not dent, so that a soft capsule with a high commercial value can be provided to the market.
Claims (4)
カプセル内容物の軟エキスの出発原料としての配合量を６０重量％以上に調整し、軟エキスを、親水性食用油脂と合わせて強制分散し、さらに減圧濃縮させることにより得たカプセル内容物をソフトカプセルに封入することを特徴とする、軟エキス高含有カプセル剤の製造方法。 A mixture of a soft extract containing a volatile component and free fatty acid, a triglyceride containing medium or short chain fat as a constituent fatty acid, or a hydrophilic edible oil and fat consisting of diglyceride is used as a capsule content, and the soft extract content in the capsule content In the method for producing a capsule containing a high amount of soft extract, wherein the capsule content is 20% by weight or more and does not contain a dispersant or an emulsifier in the capsule content,
The capsule content obtained by adjusting the blending amount of the capsule content as a starting material of the soft extract to 60% by weight or more, forcibly dispersing the soft extract together with the hydrophilic edible oil and fat, and further concentrating under reduced pressure. A method for producing a capsule containing a high amount of soft extract, which is enclosed in a capsule.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005143482A JP4959955B2 (en) | 2005-05-17 | 2005-05-17 | Capsules containing high soft extract and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005143482A JP4959955B2 (en) | 2005-05-17 | 2005-05-17 | Capsules containing high soft extract and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2006321718A JP2006321718A (en) | 2006-11-30 |
| JP4959955B2 true JP4959955B2 (en) | 2012-06-27 |
Family
ID=37541650
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005143482A Expired - Fee Related JP4959955B2 (en) | 2005-05-17 | 2005-05-17 | Capsules containing high soft extract and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4959955B2 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07215883A (en) * | 1994-02-01 | 1995-08-15 | Shiyugaa Redei:Kk | Freezable and preservable royal jelly capsule pharmaceutical preparation at high concentration |
| JPH11266804A (en) * | 1998-03-24 | 1999-10-05 | Sansei Iyaku Kk | Royal jerry oily suspension and royal jerry capsule |
| JP4601100B2 (en) * | 1999-11-08 | 2010-12-22 | 三生医薬株式会社 | Soft capsule containing mastic oil |
-
2005
- 2005-05-17 JP JP2005143482A patent/JP4959955B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2006321718A (en) | 2006-11-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20070141211A1 (en) | Encapsulated Phospholipid-Stabilized Oxidizable Material | |
| JPS585139A (en) | Butter tasted oil | |
| CN101692853B (en) | A kind of edible powder camellia oil and preparation method thereof | |
| JPWO2007097412A1 (en) | Oil-in-water emulsified composition containing licorice polyphenol | |
| WO2009034124A1 (en) | Omega-3 stabilisation towards oxidation | |
| JP4195696B2 (en) | ω-3 food and production method thereof | |
| JP2026004388A (en) | Stable food-grade microcapsules for delivery of unstable and food-incompatible active ingredients to foods | |
| US20070141223A1 (en) | Phospholipid-stabilized oxidizable material | |
| JP2018046788A (en) | Dha and/or epa highly containing gummy composition | |
| JP2013209493A (en) | Powdery oil and fat, method for producing the same, powdery oil and fat-containing food, powdery oil and fat-containing oral medicinal product, and method for producing the powdery oil and fat-containing food | |
| WO2022215753A1 (en) | Gelatin capsule agent | |
| JP4336979B2 (en) | Method for modifying gum arabic | |
| JP5738721B2 (en) | Soft capsule preparation and method for producing the same | |
| JP3342550B2 (en) | Formulations containing water-soluble hemicellulose | |
| KR101269911B1 (en) | Soft Capsule Comprising Red Ginseng Oil As Diluent Oil | |
| CA3166084C (en) | Oral compositions of lipophilic diety supplements, nutraceuticals and beneficial edible oils | |
| KR20060035779A (en) | Chewable Capsules and Manufacturing Method Thereof | |
| JP4959955B2 (en) | Capsules containing high soft extract and method for producing the same | |
| JP4913340B2 (en) | Capsule | |
| JP2021069287A (en) | Gummi composition with masked smell or taste of containing poorly water-soluble substance | |
| JP4156234B2 (en) | Soft capsule | |
| JPH0779712A (en) | Formulation containing water-soluble hemicellulose | |
| JPS6037934A (en) | Soluble microcapsule oil | |
| JP2687231B2 (en) | Manufacturing method of gelled food | |
| JPWO2005097152A1 (en) | Turmeric extract-containing composition with improved caking properties |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20080404 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20110531 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110603 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110729 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20111004 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20111201 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20120309 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20120322 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150330 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4959955 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |