JP7199938B2 - Method for producing soft capsule shell - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing soft capsule shells used in the fields of foods such as general processed foods, health foods and functional foods, cosmetics and pharmaceuticals.

Due to the growing public interest in health, many health foods and the like containing powders and extracts of various plants as main raw materials have been provided. For ease of handling, these are often distributed as tablets by compressing the powder. However, even if tableted, the surface of the contents is exposed, so it is affected by chemical changes such as moisture absorption and oxidation. In addition, there is a problem that the unpleasant sensations such as odor and bitterness derived from the contents are not alleviated when taken orally. Therefore, as proposed in Patent Literature 1, powder and other contents are coated with a soft capsule shell that is easy to drink and excellent in masking odors and tastes.

However, the powder coated with the soft capsule film described above tends to require time for the powder to diffuse outside the soft capsule in the body. However, there is a problem that it is difficult to immediately obtain the effect of the medicinal ingredient.

On the other hand, hot pepper, which is popular as a spice, contains mainly fat-soluble and useful functional ingredients such as capsaicins such as capsaicin and dihydrocapsacin, β-carotene and vitamin E as pungent ingredients. These ingredients are said to have various health benefits, such as increasing basal metabolism, helping to burn fat and sugar in the body, preventing obesity, recovering from fatigue, and warming. Therefore, chili pepper extracts are produced and utilized by extracting these fat-soluble (oil-based) functional components from chili peppers.

JP 2009-196958 A

The present inventors have investigated the inclusion of a functional ingredient in the soft capsule shell itself in order to impart immediate efficacy to the soft capsule proposed in Patent Document 1. As the functional ingredient, hot pepper extract was selected as an ingredient capable of imparting an immediate body-warming effect after oral ingestion.

However, since the capsicum extract is a fat-soluble material, when it is added to a water-soluble film base such as gelatin, agar, or carrageenan used for soft capsule shells, it separates into water and oil, resulting in poor dispersibility. It was difficult to form a uniform soft capsule film.

Accordingly, an object of the present invention is to provide a method for producing a soft capsule shell containing a hot pepper extract.

In order to solve the above-mentioned problems, the method for producing a soft capsule shell of the present invention comprises mixing a hot pepper extract raw material containing hot pepper extract and a gum arabic raw material containing gum arabic with a dispersion medium and stirring and dispersing them to obtain a dispersion liquid. It has a dispersing step and a coating base mixing step of mixing the coating base with the dispersion, and the dispersion medium is water or glycerin.

In order to form a soft capsule shell containing a capsicum extract, it is necessary to disperse the capsicum extract substantially uniformly in the dispersion medium. When water or glycerin is used as a dispersion medium, the oil-soluble hot pepper extract alone does not separate into two layers and disperse in the dispersion medium. In the present invention, the chili pepper extract and gum arabic are mixed in the dispersion medium and dispersed by stirring, whereby the chili pepper extract can be substantially uniformly dispersed in the dispersion medium. Gum arabic is a natural resin consisting of multiple components such as arabinogalactan-protein (AGP), arabinogalactan (AG) and glycoprotein (GP). It was found that the use of this gum arabic enabled the capsicum extract to be substantially uniformly dispersed in the dispersion medium. By mixing the dispersion liquid obtained by this dispersing step with the coating base, this dispersed state is maintained in the coating base. Then, by using the coating base mixed liquid obtained through these steps, a soft capsule coating in which the red pepper extract is substantially uniformly dispersed can be obtained. In addition, when a substance generally called an emulsifier is added to the film base, it lowers the interfacial tension of the aqueous solution of the film base. Capsule fillability can also be favorably maintained without reducing the adhesiveness of the capsule shell.

Moreover, it is also preferable that the dispersion medium in the method for producing a soft capsule shell of the present invention is glycerin. Glycerin is soluble in water, but has a relatively high dispersibility for fat-soluble substances. Therefore, by using glycerin as a dispersion medium, the dispersibility of the capsicum extract is enhanced, and high dispersibility is maintained even in the film base. In addition, since glycerin has properties of high water retention and low volatility, it can impart plasticity and flexibility to the capsule shell. Therefore, by selecting glycerin as the dispersion medium, it is possible to produce a soft capsule shell that is excellent in plasticity and flexibility and to which the hot pepper extract is substantially uniformly added.

Moreover, it is also preferable to have a preliminary mixing step of mixing the hot pepper extract raw material and the gum arabic raw material in advance before the dispersing step in the method for producing the soft capsule shell of the present invention. By this step, the two raw materials are well blended and dispersed more easily, and the efficiency of the dispersing step and the coating base mixing step is improved.

It is also preferred that the mixture obtained in the pre-mixing step is powder. The powder is stable as a mixture and thus easy to handle. As a result, the raw material can be easily and stably supplied to the dispersion process, and the manufacturing process of the soft capsule shell can be simplified.

It is also preferable that the film base in the method for producing the soft capsule film of the present invention is powdered gelatin or an aqueous solution containing gelatin. Soft capsule shells made of gelatin as a coating base are highly soluble in the body, and the soft capsules produced using gelatin are excellent in releasing the capsicum extract and capsule contents blended in the soft capsule shell. .

Further, in the dispersing step in the method for producing the soft capsule shell of the present invention, the mixing ratio of the chili pepper extract contained in the chili pepper extract raw material and the gum arabic contained in the gum arabic raw material is 1:1.5 or more in mass ratio. It is preferable to mix in the dispersion medium so that the mass ratio is 1:2 or more, more preferably 1:16 or more in the mass ratio. more preferably. With the above formulation, a soft capsule shell in which the hot pepper extract is more uniformly dispersed can be produced.

The soft capsule shell of the present invention contains gelatin, hot pepper extract, and gum arabic, and the mixing ratio of the hot pepper extract and gum arabic is 1:1.5 or more by mass. By using gum arabic as a dispersing agent for the hot pepper extract in the above weight ratio, a soft capsule shell in which the hot pepper extract is substantially uniformly dispersed can be obtained. In addition, since gum arabic does not reduce the adhesiveness of the capsule shell itself and can maintain the capsule fillability suitably, two capsule shells are sandwiched between the molds, and after filling the contents between the shells, the metal mold is applied. A soft capsule can also be formed by a rotary die method in which molds are pressed against each other.

According to the present invention, it is possible to provide a method for producing a soft capsule shell and a soft capsule shell having the following excellent effects.
(1) Capsicum extract, which is a fat-soluble material, can be uniformly dispersed in the soft capsule shell, which is a water-soluble material.
(2) Capsule fillability is also good because the adhesion between soft capsule shells is not reduced.
(3) A soft capsule shell having an appropriate texture that warms the body immediately after oral ingestion can be obtained.

BRIEF DESCRIPTION OF THE DRAWINGS It is a flowchart which shows roughly the manufacturing method of the soft capsule film|membrane based on 1st embodiment of this invention. Fig. 4 is a flow chart schematically showing a method for producing a soft capsule shell according to a second embodiment of the present invention; 2 is an enlarged photograph (magnification: 100) of the soft capsule membrane prepared in Test 4-1 in Example 4. FIG. 2 is an enlarged photograph (magnification: 300) of the soft capsule membrane prepared in Test 4-2 in Example 4. FIG. 2 is an enlarged photograph (magnification: 300) of the soft capsule membrane prepared in Test 4-3 in Example 4. FIG. 2 is an enlarged photograph (magnification: 300) of the soft capsule membrane prepared in Test 4-4 in Example 4. FIG. 10 is an enlarged photograph (magnification 100) of the soft capsule membrane prepared in Test 4-5 in Example 4. FIG.

Hereinafter, a method for producing a soft capsule shell according to a first embodiment of the present invention will be described with reference to FIG. As shown in FIG. 1, in the method for producing a soft capsule shell according to the present embodiment, a hot pepper extract raw material containing hot pepper extract and a gum arabic raw material containing gum arabic are mixed with a dispersion medium, and stirred and dispersed to form a dispersion. It is roughly composed of a dispersion step S1 to obtain, a film base mixing step S2 for mixing the film base into the dispersion, and a film forming step S3 for forming a film from the film base mixture obtained in the film base mixing step. ing.

[Dispersion step]
First, the dispersing step S1 of dispersing the capsicum extract and the gum arabic in the dispersion medium will be described.

In the present invention, the term "pepper extract" refers to mainly fat-soluble useful functional ingredients such as capsaicins such as capsaicin and dihydrocapsacin, β-carotene, and vitamin E, which are extracted from hot peppers by any method. Point. In addition, the "capsicum extract raw material" in the present invention includes, in addition to the capsicum extract extracted by a known method, an extraction solvent such as ethanol used for extraction, oils and fats derived from palm, coconut, rice, etc., tocopherol, etc. may contain antioxidants and substances used as foods. For example, chili pepper extract raw materials include chili pepper SP48868 (product of San-Ei Gen FFI Co., Ltd.), chili pepper OS-30 (product of San-Ei Gen FFI Co., Ltd.), chili pepper extract 200 (product of Kaneka Sun Spice Co., Ltd.) ), Capsicum pepper (product of Nippon Shinyaku Co., Ltd.), Pepper P-10 (product of San-Eigen FFI Co., Ltd.), and the like. Among them, a raw material obtained by pulverizing hot pepper extract using dextrin or the like as an excipient can be preferably used from the viewpoint of easy handling.

In the present invention, "gum arabic" refers to a resin secreted from the bark of Hevea arabicum belonging to the genus Acacia of the family Fabaceae or plants related to the same genus, and includes arabinogalactan-protein, arabinogalactan and glycoprotein. It is a natural resin containing multiple components of Of these, gum arabic is a natural product, so it has slightly different physical properties depending on the production area and plant body. can be In addition, the "raw material of gum arabic" in the present invention is a raw material containing gum arabic as described above, and includes other substances within a range that does not impair the efficacy of gum arabic as an emulsifier (surfactant) in the present invention. It's okay to be there. For example, gum arabic raw materials are not particularly limited, but commercially available raw materials include refined gum arabic (manufactured by Toyotsu Chemiplas Co., Ltd.), Arabic Coal SS "Food Additive Gum Arabic" (manufactured by Sanei Yakuhin Boeki Co., Ltd.), and gum arabic. "Food additives" (Nippon Powder Yakuhin Co., Ltd. product) and the like can be mentioned.

Further, in the present invention, water or glycerin is used as a dispersion medium for dispersing the hot pepper extract. Although the concentration of glycerin is not particularly limited, it preferably has a purity of 70% or higher, more preferably 80% or higher. In addition, water or glycerin may contain ethanol, sorbitol, edible fats and oils, inorganic compounds, etc., as long as they do not impair the effects of the present invention. Furthermore, it is also possible to use a combination of water and glycerin in predetermined amounts.

In addition, in the main dispersing step S1, the mixing ratio of the hot pepper extract contained in the above hot pepper extract raw material and the gum arabic contained in the gum arabic raw material is 1:1.5 or more in mass ratio. More preferably, it is mixed with the dispersion medium so that the chili pepper extract: gum arabic = 1:2 or more, and it is more preferable that the chili pepper extract: gum arabic = 1:16 or more. Mixing with the dispersion medium is more preferable. By doing so, the hot pepper extract is dispersed substantially uniformly in the dispersion medium, and the dispersibility is enhanced. Specifically, by mixing the chili pepper extract and the gum arabic in the dispersion medium at a mass ratio of 1:1.5 or more, the oil droplets of the chili pepper extract are not unevenly distributed in the dispersion medium. When the ratio is 1:2 or more, the oil droplets become sufficiently small, and when the ratio is 1:16 or more, the oil droplets are dispersed so as to be invisible, and the quality of the produced soft capsule shell is improved.

In the present invention, the term "dispersion" refers to a state in which oil droplets are not unevenly distributed in the dispersion medium. In order to mix the capsicum extract raw material and the gum arabic raw material with the dispersion medium, the capsicum extract raw material and the gum arabic raw material are mixed in advance and then mixed with the dispersion medium, and a method of mixing the cayenne pepper extract raw material with the dispersion medium and then mixing the gum arabic raw material. In addition, when the hot pepper extract raw material and the gum arabic raw material are mixed with the dispersion medium and stirred and dispersed to obtain a dispersion, the stirring and dispersing method is not particularly limited, and a known method can be used. For example, manual stirring may be performed using a spatula or the like, and various mixing devices such as an ultrasonic dispersion method, a high-pressure collision dispersion method, a high-speed rotation dispersion method, a bead mill method, a high-speed shear dispersion method, and a rotation-revolution dispersion method. You may stir and disperse|distribute using a etc.

As described above, the raw material for the red pepper extract and the raw material for the gum arabic are mixed in the dispersion medium and dispersed by stirring, whereby the gum arabic assists the dispersion of the red pepper extract in the dispersion medium, and the red pepper extract is dispersed substantially uniformly in the dispersion medium. can be distributed in Through the dispersing step S1 in this manner, a substantially uniform dispersion of hot pepper extract can be obtained.

[Film base mixing step]
Next, the coating base mixing step S2 for mixing the coating base with the dispersion will be described.

The film base in the present invention is not particularly limited as long as it is soluble in water, and known film base materials such as gelatin, agar, carrageenan, pectin, pullulan, gellan gum, starch, sodium alginate and mannan gum can be used. can. Among these, gelatin is preferably selected from the viewpoint of excellent solubility in the body. By using gelatin as a film base, the release of the capsicum extract and the capsule contents contained in the soft capsule film can be accelerated, and the effects after oral ingestion can be accelerated.

A known method can be used for mixing the film base into the dispersion. For example, it may be stirred manually using a spatula or the like, and various mixers such as an ultrasonic dispersion method, a high-pressure collision dispersion method, a high-speed rotation dispersion method, a bead mill method, a high-speed shear dispersion method, and a rotation-revolution dispersion method. etc. may be used. When gelatin is used as the film base, gelatin may be used in powder form or in the form of an aqueous solution containing gelatin. It is preferable to mix as an aqueous gelatin solution to prevent the formation of At this time, heating to about 70° C. facilitates mixing.

As described above, by mixing the dispersion obtained in the dispersing step S1 with a film base such as gelatin, the pepper extract is maintained in a substantially uniform dispersed state even in the film base. By going through the coating base mixing step S2 in this way, it is possible to obtain a coating base mixed solution in which the red pepper extract is substantially uniformly dispersed.

[Film forming process]
Next, the film forming step S3 will be described.

In the present invention, the method for producing a soft capsule shell from the coating base mixed solution obtained in the coating base mixing step S2 is not particularly limited as long as it is a method capable of obtaining a soft capsule shell. For example, while heating the coating base mixture, it is vacuum degassed with a water-based aspirator or the like, and after adjusting the viscosity, it is applied to a glass plate using an applicator and dried. Examples include a method of forming a film using film-forming equipment, a method of spreading the film mixed solution on a Petri dish and drying it, and the like. By adjusting the viscosity by vacuum defoaming while heating the coating base mixture, it is possible to prevent air bubbles from entering the completed soft capsule coating, and the amount of water contained in the coating base mixture and the coating Regardless of the amount of base, the thickness of the soft capsule shell can be adjusted. Moreover, before vacuum defoaming, an antifoaming agent or the like can be mixed within a range that does not impair the effects of the present invention. Dropping the antifoaming agent enables efficient vacuum defoaming and maintains the quality of the finished soft capsule shell.

In the film forming step S3, a soft capsule film in which the hot pepper extract is substantially uniformly dispersed is obtained by using the film base mixed liquid obtained through the dispersion step S1 and the film base mixing step S2 described above. be done. In addition, since gum arabic used as a dispersant does not reduce the adhesiveness of the capsule shell, the filling property of the capsule can be preferably maintained. Specifically, it is one of the manufacturing methods of soft capsules, such as the rotary die method in which two capsule shells are sandwiched between molds, the contents are filled between the shells, and then the molds are pressed together. In addition, a soft capsule coating that can be used for the production of soft capsules that require strong adhesion between coatings can be obtained.

Next, a method for producing a soft capsule shell according to a second embodiment of the present invention will be described with reference to FIG. As shown in FIG. 2, the method for producing a soft capsule shell according to the present embodiment includes a pre-mixing step S0 of mixing a chili pepper extract raw material and a gum arabic raw material in advance before the dispersion step S1, and A dispersion step S1 of mixing and stirring and dispersing to obtain a dispersion, a coating base mixing step S2 of mixing the coating base with the dispersion, and a coating from the coating base mixture obtained in the coating base mixing step It is roughly composed of a film forming step S3 for forming a.

[Preliminary dispersion step]
Since the dispersing step S1, the film base mixing step S2, and the film forming step S3 are the same as in the first embodiment described above, the preliminary dispersing step S0 of mixing the hot pepper extract raw material and the gum arabic raw material will be described below. will be explained.

In the present invention, the method for premixing the capsicum extract raw material and the gum arabic raw material is not particularly limited, and any known method can be used as long as the effects of the present invention are not impaired. For example, hot pepper extract and gum arabic may be stirred manually using a spatula or the like, and ultrasonic dispersion, high-pressure collision dispersion, high-speed rotation dispersion, bead mill, high-speed shear dispersion, and rotation-revolution dispersion may be used. Various mixing devices such as a dispersing method may be used. By mixing both materials in advance in this way, both raw materials are well blended and dispersed more easily, and the efficiency of the dispersing step S1 and the film base mixing step S2 is improved.

The dispersing step S1, the film base mixing step S2, and the film forming step S3 are the same as the steps according to the above-described first embodiment, and the effects thereof are also the same.

In each step S0 to S3 in the first and second embodiments described above, in addition to the hot pepper extract raw material, the gum arabic raw material, the dispersion medium and the film base, Other gelling material components, surfactants, plasticizers, preservatives, flavoring agents, sweeteners, coloring agents and the like can be mixed to form the soft capsule shell of the present invention. Other gelling material components include, but are not limited to, carrageenan, pectin, alginate, gelatin, soluble starch, dextrin, glucomannan, curdlan, pullulan, gums (e.g. locust bean gum, psyllium seed gum, tamarind seed gum, gellan gum, xanthan gum, guar gum, etc.), celluloses (eg, HPMC, HPC, MC, HEC, CMEC, HPMCP, etc.). Examples of plasticizers include polyvinyl alcohol, sorbitol, mannitol, polyethylene glycols, and polyvinylpyrrolidone.

Examples of the present invention are shown below, but the present invention is not limited to these examples.

In the following examples, raw materials shown in Table 1 were used as hot pepper extract raw materials. In addition, evaluation of the dispersibility of the capsicum extract in the dispersion medium was performed based on the evaluation criteria shown in Table 2.

[Example 1]
1. Evaluation of dispersibility in water by each emulsifier In this example, raw material A1 (pepper SP48868) having a capsicum extract content of 3.5% by mass was used as the capsicum extract raw material. In addition, as an emulsifier (dispersant), gum arabic (product name: refined gum arabic, product of Toyotsu Chemiplas Co., Ltd.), lecithin (product name: SLP-paste, product of Tsuji Oil Co., Ltd.), glycerin fatty acid ester (HLB = 6.2) , model number: Poem FB-28, product of Riken Vitamin Co., Ltd.) and glycerin fatty acid ester (HLB=3, model number: Awabreak G-109, product of Taiyo Kagaku Co., Ltd.) were used. 1.44 g (0.05 g of hot pepper extract) of raw material A1 was placed in a 50 mL beaker, 0.80 g of gum arabic was added, mixed, and blended with a spatula. Then, 10.00 g of water was added to the beaker and stirred with a spatula for 1 minute (test 1-1). Only the emulsifier was replaced with lecithin (Test 1-2), glycerin fatty acid ester (HLB = 6.2) (Test 1-3) and glycerin fatty acid ester (HLB = 3) (Test 1-4), and Test 1- An attempt was made to disperse the red pepper extract in the same manner as in 1. After that, the state of dispersion of the hot pepper extract in each test plot was visually evaluated. Table 3 shows the results.

As shown in Table 3, when gum arabic was used as the emulsifier, no oil droplets were visible in the dispersion, and the liquid was completely dispersed in water. have done. From the above results, it was found that gum arabic is suitable for dispersing the capsicum extract in water.

[Example 2]
2. Evaluation of Dispersibility by Concentration of Gum Arabic A1 (pepper pepper SP48868) was used as a hot pepper extract raw material, and gum arabic (product name: refined gum arabic, manufactured by Toyotsu Chemiplas Co., Ltd.) was used as a dispersant. 1.44 g of raw material A1 was taken, and the amount of gum arabic mixed was changed from 0.80 g to 0 g as shown in Table 4 with respect to 0.05 g of the capsicum extract contained in raw material A1, and 10.00 g of each of water. An attempt was made to disperse the hot pepper extract by manually stirring for 1 minute using a spatula, and Tests 2-1 to 2-11 were performed. After that, the state of dispersion of the hot pepper extract was visually evaluated. Table 4 shows the results.

As shown in Table 4, in the case of 0.80 g of gum arabic, no oil droplets were visible in the dispersion, and the dispersion was completely dispersed in water. When the mixing ratio of gum arabic was reduced to 0.70 g, oil droplets were visible, but the oil droplets were sufficiently small, stable, and uniformly dispersed in water. Furthermore, even when the mixing ratio of gum arabic was reduced to 0.10 g, the oil droplets were sufficiently small, stable, and uniformly dispersed in water. , the oil droplets were dispersed in water, but the oil droplets were large. Furthermore, when the concentration of gum arabic was lowered to 0.05 g or less, the oil droplets could not be maintained and the liquid separated into two layers. From this result, in order to improve the dispersibility, the mixing ratio of the hot pepper extract contained in the hot pepper extract raw material and the gum arabic contained in the gum arabic raw material was adjusted to a mass ratio of gum arabic/hot pepper extract = 1.5 or more. It is preferable to mix in the dispersion medium so that the gum arabic/capsicum extract is 2 or more, and it is more preferable to mix in the dispersion medium so that the gum arabic/capsicum extract is 16 or more. It has been found that it is even more preferable to

[Example 3]
3. Dispersibility evaluation for other hot pepper extract raw materials As hot pepper extract raw materials, in addition to raw material A1 (hot pepper SP48868), raw material A2 (hot pepper OS-30) and raw material A3 (red pepper extract 200), gum arabic (product name: refined gum arabic) as an emulsifier , a product of Toyotsu Chemiplas Corporation) was used. 0.80 g of gum arabic and 10.00 g of water were mixed with 0.05 g of the capsicum extract contained in each capsicum extract raw material (Tests 3-1 to 3-3). Further, with respect to 0.05 g of the capsicum extract, which is the raw material of each capsicum extract, 0.80 g of gum arabic and 1.5 g of glycerin were mixed, and further mixed with 10.00 g of water (from test 3-4 3-6). An attempt was made to disperse the hot pepper extract by manually stirring for 1 minute using a spatula, and Tests 3-1 to 3-6 were performed. After that, the state of dispersion of the hot pepper extract was visually evaluated. Table 5 shows the results.

As shown in Table 5, regardless of which chili pepper extract raw material was used, no oil droplets of the chili pepper extract were visible in the dispersion, and the chili pepper extract was completely dispersed in water. From these results, it was found that if gum arabic is used as a surfactant, the capsicum extract can be dispersed in water without being limited to capsicum extract raw materials.

[Example 4]
4. Preparation of Soft Capsule Coating Four dispersions with different dispersibility evaluations from the dispersion prepared in Example 2 (dispersions of Test 2-1, Test 2-8, Test 2-9 and Test 2-10) was selected, and the soft capsule shell was made into a sheet. 150 g of gelatin and 15 g of glycerin were weighed out for 0.05 g of capsicum extract and placed in a beaker. Further stirring was performed to prepare a film base mixture. After stirring while heating to 70° C., the viscosity of each coating base mixture was adjusted at 60° C. while defoaming using a water aspirator. The film base mixture liquid at 65° C. was applied by sliding it on the glass plate with an applicator at a speed of about 2 cm/s. After coating, the film formed on the glass plate was cooled at room temperature. After cooling, the film was peeled off and placed on vinyl to dry at 25°C. Sheets for each test plot were thus obtained. Table 6 shows the composition of each test plot.

Fig. 3 is an enlarged photograph of the sheet of Test 4-1, Fig. 4 is an enlarged photograph of the sheet of Test 4-2, Fig. 5 is an enlarged photograph of the sheet of Test 4-3, and Fig. 5 is an enlarged photograph of the sheet of Test 4-4. A photograph is shown in FIG. 6, and an enlarged photograph of the sheet of test 4-5 is shown in FIG. As shown in FIG. 3, the sheet obtained in Test 4-1 has a uniform surface and is capable of forming soft capsules. As shown in FIG. 4, the sheet obtained in Test 4-2 was found to have small and uniformly dispersed oil droplets. The sheet obtained in Test 4-3 had a good dispersion state although the oil droplets tended to be slightly large as shown in FIG. As for the sheet obtained in Test 4-4, as shown in FIG. 6, it was observed that the red pepper extract was partially agglomerated and not dispersed on the surface of the sheet. Such a sheet has a non-uniform capsicum extract content and may cause poor adhesion when forming a soft capsule.

[Example 5]
5. Preparation of Soft Capsule Coating from Powdered Raw Materials Raw material A4 (capsicum pepper) was used as a raw material containing capsicum extract and gum arabic. The composition of Capsicum pepper is shown in Table 7. Capsicum pepper is a powdered product in which capsicum extract and gum arabic are mixed in a mass ratio of 1:2. 0.1 g of Capsicum pepper was weighed, put into a beaker containing 15 g of glycerin, and dispersed by stirring with a spatula for 1 minute. The above dispersion was added to a beaker containing 150 g of gelatin as a film base and thoroughly stirred. 120 g of preparation water was added and further stirred to prepare a film base mixture. After stirring while heating to 70° C., the viscosity of each coating base mixture was adjusted at 60° C. while defoaming using a water aspirator. The film base mixture liquid at 65° C. was applied by sliding it on the glass plate with an applicator at a speed of about 2 cm/s. After coating, the film formed on the glass plate was cooled at room temperature. After cooling, the film was peeled off and placed on vinyl to dry at 25°C. This completes each sheet. Soft capsules were produced using the resulting sheet, and as a result, capsules were formed without any problems.

The present invention is not limited to the above-described embodiments or examples, and includes various design changes within the scope of the invention within the scope of the invention described in the claims. .

Claims (8)

a dispersing step of mixing a hot pepper extract raw material containing hot pepper extract and a gum arabic raw material containing gum arabic with a dispersion medium and stirring and dispersing them to obtain a dispersion;
a coating base mixing step of mixing the coating base with the dispersion,
The dispersion medium is water or glycerin ,
In the dispersing step, the mixing ratio of the hot pepper extract contained in the hot pepper extract raw material and the gum arabic contained in the gum arabic raw material is such that the mass ratio of hot pepper extract:gum arabic is 1:1.5 or more. A method for producing a soft capsule shell, characterized by mixing with the dispersion medium . 2. The method for producing a soft capsule shell according to claim 1, wherein said dispersion medium is glycerin. 3. The method for producing a soft capsule shell according to claim 1, further comprising a pre-mixing step of mixing the chili pepper extract raw material and the gum arabic raw material before the dispersing step. 4. The method for producing a soft capsule shell according to claim 3, wherein the mixture obtained in the pre-mixing step is powder. 5. The method for producing a soft capsule shell according to any one of claims 1 to 4, wherein the shell base is powdered gelatin or an aqueous solution containing gelatin. In the dispersing step, the mixing ratio of the capsicum extract contained in the capsicum extract raw material and the gum arabic contained in the gum arabic raw material is such that the mass ratio of capsicum extract:gum arabic = 1:2 or more. 6. The method for producing a soft capsule shell according to any one of claims 1 to 5, wherein the soft capsule shell is mixed with a medium. In the dispersing step, the mixing ratio of the hot pepper extract contained in the hot pepper extract raw material and the gum arabic contained in the gum arabic raw material is such that the mass ratio of hot pepper extract:gum arabic = 1:16 or more. 6. The method for producing a soft capsule shell according to any one of claims 1 to 5, wherein the soft capsule shell is mixed with a medium. including gelatin, capsicum extract and gum arabic,
A soft capsule shell, wherein the mixing ratio of the capsicum extract and the gum arabic is capsicum extract:gum arabic= 1:1.5 or more by weight.

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