Seamless capsule for oral cavity

Abstract

Provided is a seamless capsule for the oral cavity wherein semi-solid contents are used as contents of the seamless capsule instead of a liquid, and little undissolved residue remains in the oral cavity.　This seamless capsule for the oral cavity comprises contents and a film encapsulating the contents, and is characterized in that the contents include a lipophilic component that is liquid at room temperature and an oil / fat with a slip melting point of 24°C-55°C, and the storage elastic modulus (G') and the loss elastic modulus (G") of the contents as obtained by dynamic viscoelasticity measurement demonstrate a relationship in which G'>G" and 4.0×103Pa≤G'≤2.0×105 Pa at 25°C, G' and G" decrease in the temperature range of 25°C-40°C, and G'< G" and G' and G" are both less than or equal to 1.0×102 Pa at 40° C.

Description

Oral seamless capsule

[0001] The present invention relates to a seamless capsule for oral use that easily dissolves in the oral cavity.

[0002]

[0003] Various encapsulated medicines, foods, luxury items, etc. are currently widely used due to their ease of ingestion. Among these, seamless capsules containing liquid contents, which are manufactured using the liquid dropping method, are widely used due to their high productivity. An example of such seamless capsules is a seamless capsule used for luxury items or oral care.

[0003] Japanese Patent Laid-Open Publication No. 2013-71934 (Patent Document 1) describes a seamless capsule comprising a capsule filling liquid (contents) and a capsule shell encapsulating the contents, and a method for manufacturing the same. The seamless capsule of Patent Document 1 relates to an improvement in the capsule shell, in which the dissolution time of the capsule shell is controlled. The contents used in Patent Document 1 are those typically used in seamless capsules, and are described in Patent Document 1 as a liquid substance, and a material that imparts functionality to the liquid substance is blended into the liquid. When the contents are liquid, when the shell dissolves in the mouth, there is a feeling that the contents remain undissolved.

[0004] JP 2013-71934 A

[0005] To provide a seamless capsule for oral use, which uses a semi-solid substance as the capsule content instead of a liquid substance, and which leaves little residue in the oral cavity.

[0006] The present invention provides the following aspects: [1] An oral seamless capsule comprising a fill and a shell encapsulating the fill, wherein the fill contains a lipophilic component that is liquid at room temperature and an oil or fat having an ascending melting point of 24°C to 55°C, and the storage modulus (G') and loss modulus (G'') of the fill obtained by dynamic viscoelasticity measurement satisfy the following at 25°C: G'>G'' and 4.0 x 10 ３ Pa≦G'≦2.0×10 ５Pa, G' and G'' decrease in the temperature range of 25°C to 40°C, and at 40°C, G' < G'' and both G' and G'' are 1.0 x 10 ２ [2] The oral seamless capsule of [1], wherein, in a dynamic viscoelastic measurement of the content, the storage modulus G' satisfies the following relationship: {log(G'(35°C))-log(G'(40°C))}≧0.9. [3] The oral seamless capsule of [1] or [2], wherein, in a dynamic viscoelastic measurement of the content, G' decreases at least in the temperature range of 25°C to 40°C. [4] The oral seamless capsule of any one of [1] to [3], wherein the content further contains an oil or fat having an ascent melting point of 60°C or higher. [5] The oral seamless capsule of any one of [1] to [4], wherein the shell has a shell dissolution time of 90 seconds or less at a temperature of 50°C. [6] The oral seamless capsule of any one of [1] to [5], wherein the content further contains a functional ingredient. [7] The oral seamless capsule of [6], wherein the functional ingredient is at least one ingredient selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, folic acid, niacin, pantothenic acid, biotin, caffeine, iron, copper, zinc, manganese, selenium, chromium, molybdenum, polyglutamic acid, wisteria tea polyphenols, blueberry extract, black currant extract, bilberry extract, salacia extract, carrot powder, gokahi, licorice, peony root, cinnamon bark, fennel, scutellaria, luohan fruit, bifidobacteria, lactic acid bacteria, and yeast.

[0007] To provide an oral seamless capsule in which semi-solid or viscous, gooey contents, rather than liquid contents, are covered with a film, which encapsulates contents different from those of conventional seamless capsules and reduces the feeling of the film remaining undissolved in the oral cavity.

[0008] FIG. 1 is a schematic vertical cross-sectional view showing one embodiment of a nozzle portion of an apparatus for producing a seamless capsule for oral use according to the present invention.

[0009] The present invention provides an oral seamless capsule (hereinafter sometimes simply referred to as "seamless capsule") comprising a content and a film formed on the content. Explaining with reference to Fig. 1, Fig. 1 is a cross-sectional view of a nozzle portion used in forming an oral seamless capsule 10, in which a content 12 of the seamless capsule is coated with a film 11. In the present invention, the content of the seamless capsule contains a lipophilic component that is liquid at room temperature and an oil or fat having an ascending melting point of 24°C to 55°C, and the storage modulus (G') and loss modulus (G'') of the content obtained by dynamic viscoelasticity measurement are such that G'>G'' and 4.0 x 10 at 25°C. ３ Pa≦G'≦2.0×10 ５ Pa, G' and G'' decrease in the temperature range of 25°C to 40°C, and at 40°C, G' < G'' and both G' and G'' are 1.0 x 10 ２ The present invention is characterized by the following relationship:

[0010] In the seamless capsule for oral use of the present invention, the shell is shown as one layer in Fig. 1, but it may be two or more layers, and one or more intermediate layers may be provided between the contents and the shell as needed to support the functions of both layers or to prevent them from adversely affecting each other, but preferably the shell is one layer and no intermediate layer is present. That is, the following explanation will focus on the embodiment of a seamless capsule consisting of two layers, a contents and a shell.

[0011] <Fillings> The "lipophilic component that is liquid at room temperature" used as the filling of the oral seamless capsule of the present invention is a lipophilic component that is liquid at room temperature and is not particularly limited, and examples thereof include flavorings, grain oils, fruit oils, lipophilic solvents, etc. The lipophilic component preferably contains a flavoring, and more preferably contains a flavoring and a lipophilic solvent. The lipophilic component may also be prepared as an oil / water / oil emulsion using known materials. The lipophilic component may be used alone or in combination of two or more types.

[0012] In the present invention, when the seamless capsule for oral use contains a flavor, the feeling of the shell remaining undissolved in the oral cavity can be reduced, and in particular, the insolubilization of the shell, which occurs when a flavor containing a large amount of aldehydes is used, can be avoided. This insolubilization of the shell also occurs when the capsule is stored at high temperatures, but the contents of this embodiment can also suppress the insolubilization reaction.

[0013] The fragrance is not particularly limited as long as it is a lipophilic component, and either a natural fragrance or a synthetic fragrance may be used. The fragrance may be used alone or in combination of two or more. The natural fragrance is not particularly limited, and examples thereof include oils of rose, jasmine, bitter orange, neroli, chamomile, ylang-ylang, geranium, eucalyptus, tea tree, petitgrain, Satsuma mandarin, orange, lemon, lime, bergamot, pepper, juniper, vanilla, sandalwood, pine, cypress, cinnamon, frankincense, myrrh, vetiver, spikenard, orris root, lavender, lemongrass, basil, rosemary, mints (e.g., spearmint, menthol, peppermint, etc.), and berries (e.g., blueberry, cranberry, lingonberry, huckleberry, raspberry, blackberry, loganberry, salmonberry, boysenberry, strawberry, bilberry, elderberry, and kojiberry, etc.). The synthetic fragrance is not particularly limited as long as it is one that has been conventionally used for the purpose of imparting fragrance or flavor, and examples thereof include esters, alcohols, aldehydes, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen-containing compounds, sulfur-containing compounds, acids, and mixtures thereof.

[0014] The esters used as the lipophilic component fragrance are not particularly limited, and examples thereof include propyl formate, butyl formate, amyl formate, octyl formate, linalyl formate, citronellyl formate, geranyl formate, neryl formate, terpinyl formate, ethyl acetate, isopropyl acetate, isoamyl acetate, hexyl acetate, cis-3-hexenyl acetate, trans-2-hexenyl acetate, octyl acetate, nonyl acetate, decyl acetate, dodecyl acetate, dimethylundecadienyl acetate, styrallyl acetate, and ocimenyl acetate. , Myrcenyl Acetate, Dihydromyrcenyl Acetate, Linalyl Acetate, Citronellyl Acetate, Geranyl Acetate, Neryl Acetate, Tetrahydromugol Acetate, Lavandulyl Acetate, Nerolidol Acetate, Dihydrocuminyl Acetate, Terpinyl Acetate, Citryl Acetate, Nopyr Acetate, Dihydroterpinyl Acetate, 2,4-Dimethyl-3-Cyclohexenylmethyl Acetate, Myraldil Acetate, Beticol Acetate, Decenyl Propionate, Linalyl Propionate, Geranyl Propionate, Neryl Propionate, Propion Terpinyl isovalerate, Tricyclodecenyl propionate, Styrallyl propionate, Anisyl propionate, Octyl butyrate, Neryl butyrate, Cinnamyl butyrate, Isopropyl isobutyrate, Octyl isobutyrate, Linalyl isobutyrate, Neryl isobutyrate, Linalyl isovalerate, Terpinyl isovalerate, Phenylethyl isovalerate, 2-methylpentyl 2-methylvalerate, Methyl 3-hydroxyhexanoate, Ethyl 3-hydroxyhexanoate, Methyl octanoate, Octyl octanoate, Linalyl octanoate allyl, methyl nonanoate, methyl undecylenate, linalyl benzoate, methyl cinnamate, isoprenyl angelate, methyl geranate, triethyl citrate, ethyl acetoacetate, ethyl 2-hexylacetoacetate, ethyl benzylacetoacetate, allyl 2-ethylbutyrate, ethyl 3-hydroxybutyrate, ethyl nonanoate, ethyl decanoate, ethyl 2,4-decadienoate, propyl 2,4-decadienoate, methyl and linalyl anthranilate, and ethyl N-methylanthranilate.

[0015] The alcohols used as the lipophilic component fragrance are not particularly limited, and examples thereof include 3-heptanol, 1-nonanol, n-undecanol, 2-undecanol, n-dodecanol, prenol, 10-undecen-1-ol, dihydrolinalool, tetrahydromugol, myrcenol, dihydromyrcenol, tetrahydromyrcenol, ocimenol, terpineol, photrienol, 3-thuyanol, benzyl alcohol, β-phenylethyl alcohol, α-phenylethyl alcohol, 3-methyl-1-pentanol, 1-heptanol, 2-heptanol, 3-octanol, 1-nonanol, 2-nonanol, 2,6-dimethylheptanol, 1-decanol, trans- 2-hexenol, cis-4-hexenol, methyltrimethylcyclopentenylbutenol, citronellol, dihydromyrcenol, rhodinol, geraniol, nerol, linalool, tetrahydrolinalool, dimethyloctanol, hydroxycitronellol, isopulegol, menthol (for example, 1-menthol), terpineol, dihydroterpineol, carveol, dihydrocarveol, perilla alcohol, 4-thuyanol, myrtenol, α-fenchyl alcohol, farnesol, nerolidol, cedrenol, anise alcohol, hydrotropic alcohol, 3-phenylpropyl alcohol, cinnamic alcohol, and amyl cinnamic alcohol.

[0016] The aldehydes used as the lipophilic component fragrance are not particularly limited, and examples thereof include acetaldehyde, n-hexanal, n-heptanal, n-octanal, n-nonanal, 2-methyloctanal, 3,5,5-trimethylhexanal, decanal, undecanal, 2-methyldecanal, dodecanal, tridecanal, tetradecanal, trans-2-hexenal, trans-4-decenal, cis-4-decenal, trans-2-decenal, 10-undecenal, and trans-2-decenal. trans-2-undecenal, trans-2-dodecenal, 3-dodecenal, trans-2-tridecenal, 2,4-hexadienal, 2,4-decadienal, 2,4-dodecadienal, 5,9-dimethyl-4,8-decadienal, citral, dimethyloctanal, α-methylenecitronellal, citronellyloxyacetaldehyde, myrtenal, neral, α- or β-sinensal, myrac aldehyde, phenylacetaldehyde, octanal dimethyl acetal, nonana 2-methylundecanal dimethyl acetal, decanal dimethyl acetal, decanal diethyl acetal, 2-methylundecanal dimethyl acetal, citral dimethyl acetal, citral diethyl acetal, citral propylene glycol acetal, n-valeraldehyde, isovaleraldehyde, 2-methylbutanal, 2-pentenal, trans-2-heptenal, trans-2-nonenal, 2,6-dimethyl-5-heptenal, 2,4-undecadienal, trimethyldecadienal , citronellal, hydroxycitronellal, safranal, vernaldehyde, benzaldehyde, p-isopropylphenylacetaldehyde, p-methylhydrotropaldehyde, phenylpropionaldehyde, 2-methyl-3-(4-methylphenyl)propanal, cyclamen aldehyde, cinnamic aldehyde, salicylic aldehyde, anisaldehyde, p-methylphenoxyacetaldehyde, acetaldehyde diethyl acetal, citronellyl methyl acetal, acetaldehyde 2-phenyl-2,Examples include 4-pentanediol acetal, 2-hexenal diethyl acetal, cis-3-hexenal diethyl acetal, heptanal diethyl acetal, 2-hexyl-5-methyl-1,3-dioxolane, citronellal cyclomonoglycol acetal, hydroxycitronellal dimethyl acetal, and phenylacetaldehyde dimethyl acetal.

[0017] The ketones used as the lipophilic component fragrance are not particularly limited, and examples thereof include 2-pentanone, 3-hexanone, 2-heptanone, 3-heptanone, 4-heptanone, 2-octanone, 3-octanone, 2-nonanone, 2-undecanone, methylheptenone, dimethyloctenone, geranylacetone, farnesylacetone, 2,3,5-trimethyl-4-cyclohexenyl-1-methyl ketone, neron, nootkatone, dihydronootkatone, acetophenone, 4,7-dihydro-2-isopentyl-2-methyl-1,3-dioxepin, 2-pentanone, 3-hexanone, 2-heptanone, 2,3-hexadione, 3-nonanone, ethyl isoamyl ketone, diacetyl, amyl cyclopentenone, 2-cyclopentyl cyclopentenone, methyl cyclopentan ... Examples of the acetonitrile include pentanone, hexyl cyclopentanone, heptyl cyclopentanone, cis-jasmone, dihydrojasmone, trimethylpentyl cyclopentanone, 2-(2-(4-methyl)-3-cyclohexen-1-yl)propyl cyclopentanone, damascone, α-dynascone, trimethylcyclohexenyl butenone, α-ionone, β-ionone, methyl ionone, allyl ionone, plicatone, cashmeran, 1-carvone, menthone, camphor, p-methylacetophenone, p-methoxyacetophenone, benzylidene acetone, raspberry ketone, methyl naphthyl ketone, benzophenone, furfural acetone, homofuranol, maltol, ethyl maltol, and ethyl acetoacetate ethylene glycol ketal.

[0018] The phenols used as the lipophilic component fragrance are not particularly limited, and examples thereof include thymol, carvacrol, β-naphthol isobutyl ether, anethole, β-naphthol methyl ether, β-naphthol ethyl ether, creosol, veratrole, hydroquinone dimethyl ether, 2,6-dimethoxyphenol, 4-ethylguaiacol, eugenol, isoeugenol, ethylisoeugenol, and tert-butylhydroquinone dimethyl ether.

[0019] The ethers used as the fragrance of the lipophilic component are not particularly limited, and examples thereof include decyl vinyl ether, α-terpinyl methyl ether, isoproxen, 2,2-dimethyl-5-(1-methyl-1-propenyl)tetrahydrofuran, rose furan, 1,4-cineole, nerol oxide, 2,2,6-trimethyl-6-vinyltetrahydropyran, methylhexyl ether, ocimene epoxide, limonene oxide, rubofix, caryophyllene oxide, linalool oxide, 5-isopropenyl-2-methyl-2-vinyltetrahydrofuran, nerol oxide, and rose oxide.

[0020] Lactones used as the lipophilic component fragrance are not particularly limited, and examples thereof include γ-undecalactone, δ-dodecalactone, γ-hexalactone, γ-nonalactone, γ-decalactone, γ-dodecalactone, jasumilactone, methyl-γ-decalactone, 7-decenolactone, jasmolactone, propylidenephthalide, δ-hexalactone, δ-2-decenolactone, ε-dodecalactone, dihydrocoumarin, and coumarin.

[0021] The hydrocarbons used as the lipophilic component fragrance are not particularly limited, and examples thereof include ocimene, limonene, α-phellandrene, terpinene, 3-carene, bisabolene, valencene, alloocimene, myrcene, farnesene, α-pinene, β-pinene, camphene, terpinolene, p-cymene, cedrene, β-caryophyllene, and cadinene.

[0022] The nitrogen-containing compound or sulfur-containing compound used as the lipophilic component fragrance is not particularly limited, and examples thereof include methyl anthranilate, ethyl anthranilate, methyl N-methylanthranilate, methyl N-2'-methylpentylideneanthranilate, ligantral, dodecanenitrile, 2-tridecenenitrile, geranyl nitrile, citronellyl nitrile, 3,7-dimethyl-2,6-nonadienonitrile, indole, 5-methyl-3-heptanone oxime, limonenethiol, 1-p-menthene-8-thiol, butyl anthranilate, cis-3-hexenyl anthranilate, phenylethyl anthranilate, cinnamyl anthranilate, dimethyl sulfide, and 8-mercaptomenthone.

[0023] The "oils and fats having a melting point of 24°C to 55°C" used in the contents of the oral seamless capsule of the present invention are any oils and fats with a melting point in the range of 24°C to 55°C, and are used in the sense of selecting a suitable oil and fat from among many oils and fats. The "melting point" is defined as "the temperature at which a sample becomes sufficiently soft and floats in an open capillary tube," and is measured in accordance with ISO 6321:2002. If the melting point is in the range of 24°C to 55°C, the contents will have a good melt-in-the-mouth feel.

[0024] The fats and oils are glycerin esters of fatty acids, and the fats and oils used in the present invention may be monoglycerides, diglycerides, or triglycerides, as long as they have an ascending melting point within the range of 24°C to 55°C. Fatty acids that can be used preferably have a carbon number within the range of 10 to 20. Examples of such fatty acids include at least one selected from the group consisting of lauric acid (12 carbon atoms), myristic acid (14 carbon atoms), palmitic acid (16 carbon atoms), stearic acid (18 carbon atoms), oleic acid (18 carbon atoms: 1 unsaturated double bond), linoleic acid (18 carbon atoms: 2 unsaturated double bonds), linolenic acid (18 carbon atoms: 3 unsaturated double bonds), arachidic acid (20 carbon atoms), and eicosenoic acid (20 carbon atoms: 1 unsaturated double bond). However, the present invention is not limited to these, and any fatty acid can be used.

[0025] As described above, the seamless capsule contents of the present invention contain a lipophilic component that is liquid at room temperature and an oil or fat having an elevation melting point of 24°C to 55°C. The content of each component is 20 to 90 parts by weight of the lipophilic component and 10 to 80 parts by weight of the oil or fat, preferably 20 to 60 parts by weight of the lipophilic component and 40 to 80 parts by weight of the oil or fat, more preferably 25 parts by weight or more of the lipophilic component and 75 parts by weight or less of the oil or fat, and even more preferably 30 parts by weight or more of the lipophilic component and 70 parts by weight or less of the oil or fat. If the lipophilic component is less than 20 parts by weight, it is difficult to form a semi-solid content, which tends to increase the feeling of incomplete dissolution of the shell and deteriorate the seamless capsule's melting sensation in the oral cavity. On the other hand, if the lipophilic component exceeds 90 parts by weight, the content becomes almost liquid, making the incomplete dissolution of the shell more noticeable. In the oral seamless capsule of the present invention, the content of the lipophilic component may be 75 parts by weight or less, or 70 parts by weight or less, relative to 100 parts by weight of the content. The content of the oil or fat may be 20 parts by weight or more, 30 parts by weight or more, 40 parts by weight or more, or 45 parts by weight or more, relative to 100 parts by weight of the content.

[0026] The contents of the oral seamless capsule of the present invention may further contain an oil or fat having a melting point of 60°C or higher. The incorporation of such a high-melting-point oil or fat allows the total amount of oil or fat to be reduced, and when the contents are exposed in the oral cavity, the presence of a semi-solid content that is neither solid nor liquid can be felt, but the feeling of the shell remaining undissolved is no longer felt. For convenience of explanation, an oil or fat having a melting point of 60°C or higher will be referred to as the second oil or fat, and an oil or fat having a melting point of 24 to 55°C will be referred to as the first oil or fat. The melting point of the second oil or fat is usually 190°C or lower, preferably 150°C or lower, more preferably 100°C or lower, and even more preferably 80°C or lower.

[0027] The second fat is a fatty acid glycerin ester, like the first fat, but may be at least one selected from the group consisting of a glycerin fatty acid ester, a polyglycerin fatty acid ester, and beeswax other than the fat used in the first fat. The polyglycerin fatty acid ester is an ester of a fatty acid and a polyglycerin formed by condensing a plurality of glycerins, and the number of glycerin skeletons constituting the polyglycerin, the number of fatty acids, and the type of fatty acid are not particularly limited as long as the second fat has an elevation melting point of 60°C or higher. The fatty acid contained in the fatty acid ester or polyglycerin fatty acid ester preferably has a carbon number in the range of 10 to 30. Examples of such fatty acids include at least one selected from the group consisting of lauric acid (12 carbon atoms), myristic acid (14 carbon atoms), palmitic acid (16 carbon atoms), palmitoleic acid (16 carbon atoms: 1 unsaturated double bond), stearic acid (18 carbon atoms), oleic acid (18 carbon atoms: 1 unsaturated double bond), linoleic acid (18 carbon atoms: 2 unsaturated double bonds), linolenic acid (18 carbon atoms: 3 unsaturated double bonds), arachidic acid (20 carbon atoms), eicosenoic acid (20 carbon atoms: 1 unsaturated double bond), behenic acid (22 carbon atoms), and lignoceric acid (24 carbon atoms). However, the present invention is not limited to the above, and any fatty acid can be used.

[0028] The second oil or fat can be blended in an amount of 10% by weight or less, preferably 5% by weight or less, in the fill. If the amount of the second oil or fat exceeds 10% by weight, the fill is likely to be formed as a solid, which tends to increase the feeling of the fill remaining undissolved and deteriorate the feeling of the seamless capsule melting in the oral cavity.

[0029] The contents of the oral seamless capsule of the present invention may further contain functional ingredients that exert other functions, if necessary. In this case, "function" refers to the performance expected to exert a physiological effect on the living body when present in the living body. Specific examples of functional ingredients include at least one component selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, folic acid, niacin, pantothenic acid, biotin, caffeine, iron, copper, zinc, manganese, selenium, chromium, molybdenum, polyglutamic acid, wisteria tea polyphenols, blueberry extract, black currant extract, bilberry extract, salacia extract, carrot powder, gokahi, licorice, peony root, cinnamon bark, fennel, scutellaria, luohan fruit, bifidobacteria, lactic acid bacteria, and yeast. However, the functional ingredients are not limited to these, and any component may be used depending on the physiological effect on the living body.

[0030] The functional ingredient can be blended in an amount of 30% by weight or less, preferably 3 to 20% by weight, and more preferably 10 to 15% by weight in the fill. If the amount exceeds 30% by weight, it becomes difficult to form a semi-solid fill, and the seamless capsule tends to have a poor melting sensation in the oral cavity.

[0031] The contents of the seamless capsule for oral use of the present invention may further contain excipients, stabilizers, surfactants, adjuvants, foaming agents, etc. The amounts of these ingredients are not particularly limited, but should not be in amounts that inhibit the function of the seamless capsule of the present invention.

[0032] The contents of the seamless capsule for oral use of the present invention are formed by mixing the above-mentioned components, and the elastic modulus (specifically, storage elastic modulus G' and loss elastic modulus G'') of the contents measured by dynamic viscoelasticity measurement must satisfy the following ranges: G'>G'' and 4.0 x 10 at 25°C. ３ Pa≦G′≦2.0×10 ５ Pa, G' and G'' decrease in the temperature range of 25°C to 40°C, and at 40°C, G' < G'' and both G' and G'' are 1.0 x 10 ２Pa or less. If the storage modulus G' and loss modulus G'' satisfy the above ranges, when the contents are exposed in the oral cavity, the contents can be felt to be in a state different from a semi-solid liquid, and the remaining undissolved film is less likely to be felt thereafter, resulting in a better melt-in-the-mouth feel. Without being bound by any particular theory, G' represents the solid element of the material, and G'' represents the liquid element of the material, and this indicates that the solid feel is strong at 25°C and the liquid feel becomes stronger around 40°C after time has passed in the mouth, and both G' and G'' decrease with increasing temperature, and are excellent within a specific range.

[0033] Dynamic viscoelasticity measurements are important for the contents of the oral seamless capsule of the present invention. Measurements are performed using a Rheosol-G5000 manufactured by UBM. The jig used is a cone plate with a diameter of 39.97 mm and a temperature of 2.022°C (the angle between the plate surface and the inclined surface of the cone plate, as described below), with a gap of 0.05 mm (the distance between the plate surface and the apex of the cone plate). Temperature dependence is measured 5 minutes after the thermostatic chamber reaches the target temperature, after placing 1 g of sample on the plate, with a frequency of 1 rad / sec and a strain rate of 0.5%. The temperatures are measured in the following order: 25°C, 30°C, 35°C, 40°C, and 45°C. Frequency dependence is measured with a strain rate of 0.5%, a temperature of 24.5±1.5°C, and a frequency range of 0.1 to 10 rad / sec.

[0034] In measuring the dynamic viscoelasticity of the contents, the storage modulus G' preferably satisfies the following relationship: {log(G'(35°C))-log(G'(40°C))}≧0.9. The right-hand side of this relationship is preferably 1.0, more preferably 1.2, even more preferably 1.5, even more preferably 1.9, and even more preferably 2.0. The right-hand side of the above relationship may also be 4.0. When the above relationship is satisfied, a melt-in-the-mouth feel with little residual melting can be achieved. Without being bound by any particular theory, this relationship expresses the fact that elasticity decreases around body temperature (35°C to 40°C). At 35°C, the contents exist in a semi-solid state, reducing the feeling of residual melting of the coating, and at 40°C, the contents become liquid. Therefore, it is believed that the larger the value of the above relationship, the better the melt-in-the-mouth feel. This formula does not necessarily need an upper limit, but it rarely exceeds 10. In the above relational expression, log(G'(40°C) is preferably in the range of -2.0 to 2.0.

[0035] In the dynamic viscoelasticity measurement of the content of the oral seamless capsule of the present invention, it is preferable that G' decreases at least in the temperature range of 25° C. to 40° C. The temperature-dependent decrease in G' of the content makes it possible to achieve a melting sensation in the mouth that makes it difficult to sense any undissolved shell.

[0036] The amount of the contents is not particularly limited as long as the contents can reduce the feeling of the shell remaining undissolved after the oral seamless capsule of the present invention has disintegrated in the oral cavity. For example, the amount of the contents can be set within the range of 500 parts by weight to 1600 parts by weight per 100 parts by weight of the shell.

[0037] <Coating> The oral seamless capsule seam of the present invention coats the contents from the outside with a coating. The coating contains a water-soluble natural polymer. The water-soluble natural polymer is selected from, for example, gelatin, casein, zein, pectin or its derivatives, alginic acid or its salts, agar, gellan gum, carrageenan, furcellaran, chitosan, curdlan, starch, modified starch, pullulan, mannan, and mixtures thereof. Of course, the water-soluble natural polymer is not limited to these. These water-soluble natural polymers preferably range from 50% to 90% by weight based on the total solid weight of the shell composition of the seamless capsule. When alginate, gellan gum, pectin, or carrageenan is used, alkali metal salts, alkaline earth metal salts, ammonium salts, etc. may be added as appropriate.

[0038] The shell of the oral seamless capsule of the present invention may further contain a plasticizer to impart flexibility in a dry state, and examples of such plasticizers include glycerin and sorbitol. The blending amount of the plasticizer is 1 to 50 wt %, preferably 5 to 40 wt %, and more preferably 15 to 30 wt %, based on the total weight of the shell after drying. If the blending amount of the plasticizer is less than 1 wt %, the shell will not be able to withstand vacuum drying or will not be able to maintain sufficient flexibility in a dry state, resulting in cracks. If the blending amount of the plasticizer is more than 50 wt %, the shell will soften and stick or melt at high temperatures.

[0039] The shell of the oral seamless capsule of the present invention may contain, in addition to the above-mentioned composition, various additives commonly used in this field, such as flavorings, sweeteners, coloring agents, preservatives such as parabens, etc. When such additives are used, the total content of all additives is, for example, 0.01% by weight to 10% by weight, and preferably 0.1% by weight to 5% by weight, based on the total solid weight of the composition that becomes the capsule shell.

[0040] The shell of the oral seamless capsule of the present invention desirably has a thickness of 10 to 600 μm, preferably 30 to 400 μm, and more preferably 40 to 250 μm. If the thickness of the shell is less than 10 μm, the shell strength tends to be low, whereas if it exceeds 600 μm, the content amount tends to be small and disintegration properties tend to be poor.

[0041] The size of the oral seamless capsule of the present invention is not particularly limited, but it is desirable that the diameter be 0.3 to 10 mm, preferably 1 to 8 mm. If the diameter of the capsule is less than 0.3 mm, the thickness of the intermediate layer in the layer structure of the seamless capsule becomes small, and the effect of preventing moisture penetration tends to be reduced, while if the diameter exceeds 8 mm, it tends to be difficult to swallow.

[0042] When the seamless capsule for oral use of the present invention is subjected to a dissolution test in a temperature environment of 50°C, the dissolution time of the shell is preferably 90 seconds or less. The shell dissolution time is more preferably 85 seconds or less, and most preferably 80 seconds or less. If the shell dissolution time at 50°C exceeds 90 seconds, the shell is likely to remain in the oral cavity even after the contents have dissolved and disappeared.

[0043] A thermostatic water bath dissolution tester (e.g., NTR-6400A manufactured by Toyama Sangyo Co., Ltd.) is used to measure the dissolution time of the shell. To measure the dissolution time of the shell, 300 mL of purified water is placed in a container (vessel), and the vessel is placed in the thermostatic water bath dissolution tester. The temperature inside the vessel is then set to 50±0.5°C, and the paddle rotation speed is set to 250 rpm. The seamless capsule is then added to the vessel, and the time until the shell is completely dissolved is measured. It is visually confirmed that no insolubilized material from the shell is present in the vessel. The dissolution time of the shell is measured five times, and the average is calculated. If the dissolution time of the shell exceeds 90 seconds, the remaining shell in the oral cavity becomes more noticeable than the contents, and the seamless capsule's mouthfeel is likely to deteriorate.

[0044] The seamless capsule for oral use of the present invention is usually spherical, but it is sufficient if the shell has no seams, and the shape of the seamless capsule may be hemispherical, button-like or irregular.

[0045] <Method for producing seamless capsules for oral use> The method for producing seamless capsules for oral use of the present invention can be performed using a production apparatus as shown in Fig. 1. This production apparatus is equipped with a multi-layer nozzle and a cooling pipe through which a cooling liquid described below flows.

[0046] In the production of the oral seamless capsule of the present invention, a capsule shell preparation liquid and a capsule content liquid are prepared in advance. Then, the capsule shell preparation liquid and the capsule content liquid are each discharged from a multi-layer nozzle to form a composite jet. The tip of the composite jet is released into the flow path of the cooling pipe to form a wet capsule (10). The structure of the wet capsule (10) is the same as that of a seamless capsule, and the content is inserted therein. In the process of forming such a wet capsule (10), the capsule content liquid solidifies to become the content, and the capsule shell preparation liquid solidifies while covering the content.

[0047] The capsule shell preparation liquid contains a natural polymer and a solvent. The natural polymer is a component that solidifies the capsule content liquid, and many of them are water-soluble. An example of a natural polymer is gelatin. The natural polymer is not limited to gelatin, and any component can be used as long as it does not affect the melt-in-the-mouth feel of the seamless capsule.

[0048] The solvent is a liquid that disperses the components in the capsule shell preparation solution. Such a solvent is, for example, at least one selected from the group consisting of water and ethanol. Examples of water include tap water, ion-exchanged water, distilled water, ultrapure water, and mixtures thereof.

[0049] The capsule shell preparation liquid may further contain a plasticizer. The plasticizer is a component that imparts flexibility to the solidified product of the capsule shell preparation liquid. The plasticizer can maintain sufficient flexibility and make the shell less susceptible to cracking, particularly in dried capsules, which are dried products of wet capsules. Examples of plasticizers include polyhydric alcohols such as glycerin and sorbitol. The plasticizer is not limited to the above and any component can be used as long as it can impart flexibility to the solidified product of the capsule shell preparation liquid.

[0050] The capsule shell preparation liquid may further contain additives such as coloring matter, flavoring ingredients, preservatives, or fragrances, if necessary.

[0051] In the method for producing a seamless capsule for oral application, which is one embodiment of the present invention, a double nozzle can be used as the multiple nozzle, as shown in Fig. 1. In one embodiment shown in Fig. 1, a capsule shell preparation liquid is supplied to a first nozzle (120), and a capsule content liquid is supplied to a second nozzle (110). These liquids are then simultaneously extruded from the tips of the annular holes, and the resulting two-phase composite jet is released into a flowing cooling liquid, thereby obtaining a wet capsule (10).

[0052] The temperature of this cooling liquid is typically 20° C. or less, and preferably 1 to 18° C. The temperature of each liquid extruded from the nozzle is not particularly limited, but is typically 15 to 70° C., and preferably 20 to 65° C.

[0053] As the coolant, for example, medium-chain triglycerides (MCT), vegetable oils (such as palm oil, sunflower oil, safflower oil, sesame oil, rapeseed oil, grapeseed oil, and mixtures thereof), liquid paraffin, and mixtures thereof can be used.

[0054] In the above-mentioned manufacturing method, a vibration means can be used to impart appropriate vibration to the composite jet stream, thereby improving the sharpness of the composite jet, making the particle size uniform, and facilitating encapsulation. Furthermore, it is more preferable to use a concentric multiple nozzle as the above-mentioned multiple nozzle.

[0055] In the above manufacturing method, after the wet capsules (10) are produced, the wet capsules (10) may be dried to obtain dry capsules. A conventional drying method can be applied to dry the wet capsules (10). However, in the above manufacturing method, drying the wet capsules (10) is not essential, and the wet capsules (10) may be used as the seamless capsules of the present invention.

[0056] When the oral seamless capsule of the present invention has a three-layer structure, the liquid separating the capsule content liquid and the capsule shell preparation liquid in the composite jet includes, for example, another lipophilic liquid. This separating liquid may include the active ingredients, flavors, etc. described above. When preparing a three-layer seamless capsule, it can be prepared using the same method as described above and shown in Figure 1, except that a concentric triple nozzle is used in which an additional nozzle is installed further inside the first nozzle (120) (inner nozzle) shown in Figure 1. Note that a four-layer seamless capsule can also be prepared using the same method.

[0057] The oral seamless capsule of the present invention can be washed with water, heat sterilized or heat sterilized as necessary depending on the conditions of use.

[0058] The present invention will be described in more detail with reference to the following examples, but is not limited thereto. In the examples, "parts" and "%" are by weight unless otherwise specified.

[0059] The following ingredients were used in the examples and comparative examples. Mint flavor: Peppermint flavor manufactured by Symrise Oil and fat A: H45 (manufactured by Taiyo Yushi Co., Ltd., glycerin fatty acid ester (slope melting point 43.5 to 46.5°C)) Oil and fat B: Taiset-50 (manufactured by Taiyo Yushi Co., Ltd., mixture of fatty acid ester and polyglycerin fatty acid ester (slope melting point 72.6°C)) Beeswax: food additive beeswax (GB) manufactured by Miki Chemical Industry Co., Ltd., slip melting point 63.4°C

[0060] Example 1: Content liquid: 50 parts of mint flavor as a lipophilic component, 47 parts of fat and oil A, and 3 parts of beeswax were warmed and mixed until homogeneous to prepare a capsule content liquid. Capsule shell preparation liquid: 79.8 parts of porcine gelatin (jelly strength 240 bloom, manufactured by Nitta Gelatin Co., Ltd.), 2 parts of glycerin, 18 parts of sorbitol, 0.2 parts of colorant (Food Blue No. 1), and 233.3 parts of ion-exchanged water were mixed until homogeneous, and then heated and dissolved at 60°C to prepare a capsule shell preparation liquid. The viscosity of the capsule shell preparation liquid was 59 mPa·s (60°C).

[0061] Next, using a seamless capsule manufacturing machine (manufactured by Morishita Jintan) having a structure as exemplified in Figure 1, the capsule content liquid was discharged from the second nozzle (110) of the concentric double nozzle, and the capsule shell preparation liquid was discharged from the first nozzle (120) simultaneously into cooled oil at 10°C to form wet capsules with a two-layer structure. The wet capsules were then air-dried (20 to 30°C) to obtain dry capsules. These dried capsules were then made into seamless capsules.

[0062] The resulting seamless capsules had a diameter of 8 mm after drying, and the weight of the shell and the weight of the contents were 6% and 94%, respectively, based on the total weight of the seamless capsules.

[0063] Example 2 Seamless capsules were produced in the same manner as in Example 1, except that the content of fat A was 48 parts and 2 parts of fat B was used instead of beeswax.

[0064] The resulting seamless capsules had a diameter of 8 mm after drying, and the weight of the shell and the weight of the contents were 6% and 94%, respectively, based on the total weight of the seamless capsules.

[0065] Example 3 Seamless capsules were produced in the same manner as in Example 1, except that the content liquid contained 25 parts of mint flavor and 75 parts of fat / oil A, and no beeswax was added.

[0066] The resulting seamless capsules had a diameter of 8 mm after drying, and the weight of the shell and the weight of the contents were 6% and 94%, respectively, based on the total weight of the seamless capsules.

[0067] Comparative Example 1 Seamless capsules were produced in the same manner as in Example 1, except that the capsule content liquid was prepared using only 100 parts of medium-chain triglyceride (MCT).

[0068] The resulting seamless capsules had a diameter of 8 mm after drying, and the weight of the shell and the weight of the contents were 6% and 94%, respectively, based on the total weight of the seamless capsules.

[0069] Comparative Example 2: 80 parts of mint flavor and 20 parts of beeswax were warmed and mixed until homogeneous to prepare a capsule content liquid. Then, using this capsule content liquid, an attempt was made to prepare seamless capsules in the same procedure as in Example 1, but seamless capsules could not be prepared.

[0070] Example 4 Using MCT and mint flavor as lipophilic ingredients and biotin as a functional ingredient, 15 parts of MCT, 15 parts of mint flavor, 67 parts of fats and oils A, and 3 parts of biotin were mixed to prepare a content liquid, and seamless capsules were produced in the same manner as in Example 1, except that no beeswax was added.

[0071] The resulting seamless capsules had a diameter of 8 mm after drying, and the weight of the shell and the weight of the contents were 6% and 94%, respectively, based on the total weight of the seamless capsules.

[0072] Example 5 Seamless capsules were produced in the same manner as in Example 1, except that the content liquid contained 70 parts of mint flavor, 20 parts of fat A, and 10 parts of beeswax.

[0073] The resulting seamless capsules had a diameter of 8 mm after drying, and the weight of the shell and the weight of the contents were 6% and 94%, respectively, based on the total weight of the seamless capsules.

[0074] Comparative Example 3 92 parts of mint flavor and 8 parts of beeswax were mixed under heating until homogeneous to prepare a capsule content liquid. This capsule content liquid was then used to prepare seamless capsules in the same manner as in Example 1.

[0075] The resulting seamless capsules had a diameter of 8 mm after drying, and the weight of the shell and the weight of the contents were 6% and 94%, respectively, based on the total weight of the seamless capsules.

[0076] Dynamic viscoelasticity measurements were carried out as follows using the seamless capsule content liquids of each Example and Comparative Example, and the values ​​of storage modulus G' at 25°C and 40°C, loss modulus G'' at 25°C and 40°C, Log G'(35°C), Log G'(40°C), and {log(G'(35°C))-log(G'(40°C))} of each seamless capsule content liquid are shown in Tables 1 and 3. Tables 1 and 3 also show the composition of the seamless capsule content liquid of each Example and Comparative Example in parts by weight. Note that since the content of the seamless capsule is a solidified seamless capsule content liquid, the composition of the content, storage modulus G', and loss modulus G'' were measured by regarding the seamless capsule content liquid as the content of the seamless capsule, and dynamic viscoelasticity measurements were carried out.

[0077] <Measurement of Dynamic Viscoelasticity> A Rheosol-G5000 manufactured by UBM was used to measure dynamic viscoelasticity. The jig used was a cone plate with a diameter of 39.97 mm and a 2.022° angle (the angle between the plate surface and the inclined surface of the cone plate, as described below), with a gap of 0.05 mm (the distance between the plate surface and the apex of the cone plate). Temperature dependence was measured 5 minutes after the thermostatic chamber reached the target temperature, with a frequency of 1 rad / sec and a strain rate of 0.5% after placing 1 g of sample on the plate. The temperatures were measured in the following order: 25±1°C, 30±1°C, 35±1°C, 40±1°C, and 45±1°C. Frequency dependence was measured at a strain rate of 0.5%, a temperature of 24.5±1.5°C, and a frequency range of 0.1 to 10 rad / sec.

[0078] The seamless capsules thus obtained were subjected to a sensory test to determine their melting sensation in the mouth. The results are shown in Tables 1 and 3.

[0079] <Sensory Test for Meltability in the Mouth> A sensory test for meltability in the mouth was conducted by five people. One capsule from Examples 1 to 5 and Comparative Examples 1 to 3 was placed in the mouth, the shell was dissolved, and the contents were released, and then the meltability in the mouth was evaluated. The evaluation was conducted according to the following criteria, and the average of the five people was taken as the evaluation result.

[0080] Evaluation criteria for melting sensation in the mouth ◯: After the contents come out of the capsule, the contents have a semi-solid texture, but dissolve quickly and flow easily. Moreover, there is little sense of any remaining dissolved shell. △: After the contents come out of the capsule, the contents have a semi-solid texture, but dissolve slowly and flow easily. Moreover, there is little sense of any remaining dissolved shell. ×: After the contents come out of the capsule, there is no semi-solid texture. Moreover, there is a sense of any remaining dissolved shell. XX: The contents cannot be made into a capsule, and remain undissolved even when placed in the mouth.

[0081] Using the obtained seamless capsules (referred to as "samples" in the dissolution test below), the dissolution time of the shell was measured by the following method, and the results are shown in Tables 1 and 3. <Dissolution Test (Measurement of Shell Dissolution Time)> Toyama Sangyo Co., Ltd.'s NTR-6400A was used to measure the shell dissolution time. 300 mL of purified water was placed in a vessel, the temperature inside the vessel was adjusted to 50±0.5°C, and the paddle rotation speed was set to 250 rpm. The sample was then added to the vessel, and the time until the sample shell was completely dissolved was measured. At this time, it was visually confirmed that no insolubilized material from the shell was present in the vessel. The shell dissolution time was measured five times, and the average was calculated.

[0082]

[0083] In Table 1, "ND" indicates that measurement was not possible. Table 2 below shows the measured values ​​of G' and G'' for Example 1, Example 3 and Comparative Example 2.

[0084]

[0085]

[0086] Table 4 below lists the measured values ​​of G′ and G″ for Examples 2, 4, and 5.

[0087]

[0088] Table 5 below shows the measured values ​​of G′ and G″ for Comparative Example 1 and Comparative Example 3.

[0089]

[0090] In the Examples, the storage modulus G' and loss modulus G'' of the fill were within the ranges of the present invention, and seamless capsules with excellent melt-in-the-mouth feel were obtained in the sensory test. On the other hand, in Comparative Example 1, the fill contained only medium-chain triglycerides (MCT), and G' and G'' were G'<G'' and G'<4,000 Pa at 25°C, so the melt-in-the-mouth feel in the sensory test was poor and the shell was palpable of remaining undissolved. In Comparative Example 2, the fill contained mint flavor and beeswax, and G' and G'' were G'>G'' and 4,000<G'<200,000 Pa at 25°C, and G'<G'' at 40°C, but both G' and G'' exceeded 100, so the ranges of the present invention were not satisfied and seamless capsules could not be produced. In Comparative Example 3, the contents contained mint flavor and beeswax, and since G' and G'' were G'<G'' and G'<4000 Pa at 25°C, the contents did not satisfy the range of the present invention, and the sensory test resulted in an evaluation that "the contents coming out of the capsule did not have a semi-solid texture, and moreover, it felt like the shell had not yet melted." Furthermore, the beeswax used alone in Comparative Examples 2 and 3 had an ascent melting point of 63.4°C, which exceeded the reference value of 50°C of the present invention.

[0091] As explained above, the technology described in this specification includes the following aspects: [1] An oral seamless capsule comprising a content and a shell encapsulating the content, wherein the content contains a lipophilic component that is liquid at room temperature and an oil or fat having an ascending melting point of 24°C to 55°C, and the storage modulus (G') and loss modulus (G'') obtained by dynamic viscoelasticity measurement of the content satisfy the following conditions at 25°C: G'>G'' and 4.0 x 10 ３ Pa≦G'≦2.0×10 ５ Pa, G' and G'' decrease in the temperature range of 25°C to 40°C, and at 40°C, G' < G'' and both G' and G'' are 1.0 x 10 ２[2] The seamless capsule for oral use according to [1], wherein, in a dynamic viscoelastic measurement of the content, the storage modulus G' satisfies the following relationship: {log(G'(35°C))-log(G'(40°C))}≧0.9. [3] The seamless capsule for oral use according to [1] or [2], wherein, in a dynamic viscoelastic measurement of the content, G' decreases at least in the temperature range of 25°C to 40°C. [4] The seamless capsule for oral use according to any one of [1] to [3], wherein the content further contains an oil or fat having an ascent melting point of 60°C or higher. [5] The seamless capsule for oral use according to any one of [1] to [4], wherein the shell has a shell dissolution time of 90 seconds or less at a temperature of 50°C. [6] The seamless capsule for oral use according to any one of [1] to [5], wherein the content further contains a functional ingredient. [7] The oral seamless capsule according to [6], wherein the functional ingredient is at least one component selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, folic acid, niacin, pantothenic acid, biotin, caffeine, iron, copper, zinc, manganese, selenium, chromium, molybdenum, polyglutamic acid, wisteria tea polyphenols, blueberry extract, black currant extract, bilberry extract, salacia extract, carrot powder, gokahi, licorice, peony root, cinnamon bark, fennel, shaoxing vine, Luo Han fruit, bifidobacteria, lactic acid bacteria, and yeast. [8] The oral seamless capsule according to any one of [1] to [7], wherein the amount of the fill is in the range of 500 to 1600 parts by weight per 100 parts by weight of the shell. [9] The seamless capsule for oral use according to any one of [1] to [8], wherein the content of the oil or fat having an ascending melting point of 24°C to 55°C is 10 parts by weight or more relative to 100 parts by weight of the contents.

[10] The seamless capsule for oral use according to any one of [1] to [9], wherein the content of the oil or fat having an ascending melting point of 24°C to 55°C is 80 parts by weight or less relative to 100 parts by weight of the contents.

[11] The seamless capsule for oral use according to any one of [1] to

[10] , wherein the content of the oil or fat having an ascending melting point of 24°C to 55°C is 40 parts by weight or more relative to 100 parts by weight of the content.

[12] The seamless capsule for oral use according to any one of [1] to

[11] , wherein the content of the lipophilic component is 20 parts by weight or more relative to 100 parts by weight of the content.

[13] The seamless capsule for oral use according to any one of [1] to

[12] , wherein the content of the lipophilic component is 90 parts by weight or less relative to 100 parts by weight of the content.

[14] The seamless capsule for oral use according to any one of [1] to

[13] , wherein the content of the lipophilic component is 60 parts by weight or less relative to 100 parts by weight of the content.

[0092] 10: Seamless capsule, 11: Capsule shell, 12: Capsule content liquid, 110: Second nozzle, 120: First nozzle.

Claims

1. A seamless capsule for oral use comprising a content and a shell encapsulating the content, wherein the content contains a lipophilic component that is liquid at room temperature and an oil or fat having an ascending melting point of 24°C to 55°C, and the storage modulus (G') and loss modulus (G'') of the content obtained by dynamic viscoelasticity measurement are such that G'>G'' and are 4.0 x 10 at 25°C. ３ Pa≦G′≦2.0×10 ５ Pa, G' and G'' decrease in the temperature range of 25°C to 40°C, and at 40°C, G' < G'' and both G' and G'' are 1.0 x 10 ２ The seamless capsule for oral application is characterized in that:

2. The seamless capsule for oral application according to claim 1, wherein in a dynamic viscoelasticity measurement of the content, the storage modulus G' satisfies the following relationship: {log(G'(35°C))-log(G'(40°C))}≧0.

9.

3. The seamless capsule for oral application according to claim 1 or 2, wherein in dynamic viscoelasticity measurement of the content, G' decreases at least in the temperature range of 25°C to 40°C.

4. The seamless capsule for oral application according to any one of claims 1 to 3, wherein the fill further contains an oil or fat having a slip melting point of 60°C or higher.

5. The seamless capsule for oral application according to any one of claims 1 to 4, wherein the dissolution time of the shell at a temperature of 50°C is 90 seconds or less.

6. The seamless capsule for oral application according to any one of claims 1 to 5, wherein the contents further contain a functional ingredient.

7. The seamless capsule for oral use according to claim 6, wherein the functional ingredient is at least one ingredient selected from the group consisting of vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, folic acid, niacin, pantothenic acid, biotin, caffeine, iron, copper, zinc, manganese, selenium, chromium, molybdenum, polyglutamic acid, wisteria tea polyphenol, blueberry extract, blackcurrant extract, bilberry extract, salacia extract, carrot powder, ascorbyl-2-phosphate dehydrogenase, licorice, peony root, cinnamon bark, fennel, scutellaria, Luo Han Guo, bifidobacteria, lactic acid bacteria, and yeast.

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