Capsule

Abstract

Provided is a capsule containing a diacylglycerol-containing oil / fat comprising ω3 unsaturated fatty acids, wherein discoloration of the oil / fat is suppressed.　This capsule is obtained by encapsulating an oil / fat containing diacylglycerol at 15 mass% or more in a capsule film that includes a non-animal-derived component as the base. At least 20 mass% of the constituent fatty acids of the diacylglycerol is ω3 unsaturated fatty acids.

Description

Capsules

[0001] The present invention relates to a capsule.

[0002] It has been reported that ω-3 unsaturated fatty acids have various physiological effects such as a neutral fat lowering effect and an anti-allergic effect, and in recent years, there has been a demand for the use of oils and fats rich in ω-3 unsaturated fatty acids. It has also been proposed to supplement ω-3 unsaturated fatty acids with supplements (for example, Patent Document 1).

[0003] On the other hand, it has been reported that fats and oils containing a high concentration of diacylglycerol have physiological effects such as suppressing an increase in blood triglycerides (neutral fats) after eating and reducing accumulation in the body. Patent Document 2 proposes a soft capsule filled with an fat and oil composition containing 10.1 to 94.9 wt % of triglycerides, 0.1 to 30 wt % of monoglycerides, and 5 to 59.9 wt % of diglycerides in which 15 to 90 wt % of the constituent fatty acids are ω3 unsaturated fatty acids having less than 20 carbon atoms, and Patent Document 3 proposes a soft capsule in which a gelatin shell is filled with fats and oils containing 15 wt % or more of diglycerides in which the content of ω3 unsaturated acyl groups in the constituent acyl groups is 15 wt % or more.

[0004] (Patent Document 1) International Publication No. 2015 / 046563 (Patent Document 2) Japanese Patent Application Laid-Open No. 2002-138297 (Patent Document 3) Japanese Patent Application Laid-Open No. 2007-112806

[0005] The present invention relates to a capsule formulation in which a capsule shell based on a non-animal-derived component is filled with an oil or fat containing 15% by mass or more of diacylglycerol, of which 20% by mass or more of the constituent fatty acids are ω3 unsaturated fatty acids. Detailed Description of the Invention

[0006] Gelatin is the most commonly used capsule shell base due to its excellent mechanical strength, shell-forming ability, etc. (e.g., Patent Documents 1 and 3). However, it has been found that gelatin capsules containing diacylglycerol-containing fats and oils containing ω-3 unsaturated fatty acids as capsule contents suffer from the problem of discoloration of the fats and oils over time. Therefore, the present invention relates to a capsule containing diacylglycerol-containing fats and oils containing ω-3 unsaturated fatty acids, in which discoloration of the fats and oils is suppressed.

[0007] The present inventors have found that discoloration of a diacylglycerol-containing fat containing ω3 unsaturated fatty acids can be suppressed by filling a capsule shell based on non-animal-derived ingredients with the fat.

[0008] According to the present invention, it is possible to provide a capsule formulation which contains a diacylglycerol-containing oil containing an ω3 unsaturated fatty acid as a capsule content, yet which exhibits little discoloration of the oil and has excellent oxidation stability.

[0009] [Capsules] The capsules of the present invention are formed by filling a capsule shell based on a non-animal-derived component with an oil containing 15% by mass or more of diacylglycerol, of which 20% by mass or more of the constituent fatty acids are ω-3 unsaturated fatty acids. In the present invention, the oil contains one or more of monoacylglycerol, diacylglycerol, and triacylglycerol. Hereinafter, in this specification, "oils containing 15% by mass or more of diacylglycerol, of which 20% by mass or more of the constituent fatty acids are ω-3 unsaturated fatty acids" may be simply referred to as "oils of the present invention."

[0010] In the fats and oils of the present invention, the content of ω3 unsaturated fatty acids in the fatty acids constituting the diacylglycerol is 20% by mass or more (hereinafter simply referred to as "%"). From the viewpoint of physiological effects, the content of ω3 unsaturated fatty acids in the fatty acids constituting the diacylglycerol is preferably 25% or more, more preferably 30% or more, even more preferably 40% or more, even more preferably 45% or more, even more preferably 50% or more, and even more preferably 52% or more. From the viewpoint of oxidation stability, the content is preferably 99% or less, more preferably 98% or less, even more preferably 95% or less, even more preferably 85% or less, even more preferably 80% or less, even more preferably 75% or less, even more preferably 70% or less, even more preferably 65% ​​or less, even more preferably 60% or less, and even more preferably 58% or less. The content of ω3 unsaturated fatty acids in the fatty acids constituting diacylglycerol is 20% or more, preferably 20 to 99%, more preferably 25 to 98%, even more preferably 30 to 95%, even more preferably 40 to 85%, even more preferably 45 to 80%, even more preferably 50 to 75%, even more preferably 50 to 70%, even more preferably 50 to 65%, even more preferably 50 to 60%, even more preferably 50 to 58%, even more preferably 52 to 58%. The amount of fatty acid in this specification is calculated as the amount of free fatty acid.

[0011] Examples of ω3 unsaturated fatty acids include α-linolenic acid (C18:3, ALA), eicosapentaenoic acid (C20:5, EPA), docosapentaenoic acid (C22:5), and docosahexaenoic acid (C22:6, DHA). Among these, at least one selected from α-linolenic acid (C18:3, ALA), eicosapentaenoic acid (C20:5, EPA), and docosahexaenoic acid (C22:6, DHA) is preferred in terms of physiological activity and ease of enjoying the effects of the present invention. Furthermore, α-linolenic acid (C18:3, ALA) is particularly preferred in terms of oxidation stability.

[0012] The constituent fatty acids of diacylglycerol other than ω3 unsaturated fatty acids are not particularly limited and may be either saturated or unsaturated fatty acids. From the viewpoint of the flavor and industrial productivity of the oil or fat, the content of unsaturated fatty acids in the fatty acids constituting diacylglycerol is preferably 60 to 100%, more preferably 70 to 99.8%, and even more preferably 80 to 99.5%. From the viewpoint of physiological effects, the number of carbon atoms of the unsaturated fatty acids is preferably 14 to 24, more preferably 16 to 22.

[0013] In particular, the content of linoleic acid (C18:2) in the fatty acids constituting diacylglycerol is preferably 0.4% or more, more preferably 0.5% or more, even more preferably 1% or more, and even more preferably 1.5% or more, from the viewpoint of industrial productivity of fats and oils, and is preferably 30% or less, more preferably 20% or less, and even more preferably 10% or less.

[0014] Furthermore, the content of oleic acid (C18:1) in the fatty acids constituting the diacylglycerol is preferably 1% or more, more preferably 5% or more, even more preferably 7% or more, even more preferably 10% or more, from the viewpoint of industrial productivity of the oil or fat, and is preferably 30% or less, more preferably 25% or less, even more preferably 20% or less.

[0015] From the viewpoints of appearance, physiological effects, and industrial productivity of the oils and fats, the total content of saturated fatty acids in the fatty acids constituting the diacylglycerol is preferably 25% or less, more preferably 20% or less, even more preferably 15% or less, even more preferably 12% or less, even more preferably 10% or less, and preferably 0.5% or more. The total content of saturated fatty acids in the fatty acids constituting the diacylglycerol is preferably 0 to 25%, more preferably 0 to 20%, more preferably 0 to 15%, even more preferably 0.5 to 12%, even more preferably 0.5 to 10%. In this specification, the number of carbon atoms in the saturated fatty acid is preferably 14 to 24, more preferably 16 to 22, and even more preferably 16, 18, or 20.

[0016] The diacylglycerol content in the fats and oils of the present invention is 15% or more. From the viewpoint of effective expression of effects and physiological effects, the diacylglycerol content in the fats and oils of the present invention is preferably 20% or more, more preferably 25% or more, even more preferably 30% or more, even more preferably 50% or more, even more preferably 60% or more, even more preferably 70% or more, and even more preferably 80% or more. From the viewpoint of industrial productivity, the diacylglycerol content is preferably 99.5% or less, more preferably 98% or less, even more preferably 97% or less, and even more preferably 90% or less. The diacylglycerol content in the fats and oils of the present invention is 15% or more, preferably 15 to 99.5%, more preferably 20 to 98%, even more preferably 25 to 98%, even more preferably 30 to 98%, even more preferably 50 to 97%, even more preferably 60 to 97%, even more preferably 70 to 90%, and even more preferably 80 to 90%.

[0017] The fat or oil of the present invention may contain triacylglycerol, and the content thereof is preferably 1% or more, more preferably 2% or more, even more preferably 5% or more, and even more preferably 10% or more, from the viewpoint of industrial productivity of the fat or oil, and is preferably 85% or less, more preferably 80% or less, even more preferably 75% or less, even more preferably 50% or less, and even more preferably 25% or less.

[0018] The content of monoacylglycerol in the fat or oil of the present invention is preferably 5% or less, more preferably 3% or less, even more preferably 2% or less, still more preferably 1.5% or less, and preferably more than 0%, from the viewpoints of flavor, industrial productivity of the fat or oil, and oxidation stability. The content of monoacylglycerol in the fat or oil may be 0%.

[0019] The fats and oils of the present invention may contain free fatty acids or salts thereof as impurities. From the viewpoints of flavor and oxidation stability, the content of free fatty acids or salts thereof in the fats and oils is preferably 3% or less, more preferably 2% or less, even more preferably 1% or less, and preferably more than 0%. The content of free fatty acids or salts thereof in the fats and oils may be 0%.

[0020] In the fats and oils of the present invention, the fatty acids constituting the fats and oils may be the same or different from the fatty acids constituting the diacylglycerols described above, but preferably are the same. In the present invention, from the viewpoint of effectively exhibiting the effects and physiological effects, the content of ω-3 unsaturated fatty acids in the fatty acids constituting the fats and oils of the present invention is preferably 20 to 80%, more preferably 25 to 70%, even more preferably 30 to 70%, even more preferably 40 to 70%, even more preferably 45 to 70%, even more preferably 50 to 65%, even more preferably 52 to 60%. Furthermore, the content of unsaturated fatty acids in the fatty acids constituting the fats and oils of the present invention is preferably 60 to 100%, more preferably 70 to 99.8%, even more preferably 80 to 99.5%.

[0021] The fats and oils of the present invention can be obtained by conventional methods such as esterification of fatty acids derived from fats and oils with glycerin, or transesterification (glycerolysis) of fats and oils with glycerin. Conventional edible fats and oils may be mixed in as needed. Esterification and glycerolysis reactions are broadly classified into chemical methods using chemical catalysts such as alkali metals or their alloys, oxides or hydroxides of alkali metals or alkaline earth metals, and alkoxides of alkali metals or alkaline earth metals, and enzymatic methods using enzymes such as lipase.

[0022] In the present invention, the oils and fats (edible oils and fats) may be either vegetable oils and fats or animal oils and fats. Examples of the oils and fats include vegetable oils such as soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, sesame oil, peanut oil, Job's tears oil, wheat germ oil, perilla oil, linseed oil, perilla oil, chia seed oil, sacha inchi oil, walnut oil, kiwi seed oil, salvia seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, camellia oil, tea seed oil, borage oil, palm oil, palm olein, palm stearin, coconut oil, palm kernel oil, cocoa butter, monkey fat, shea butter, and algae oil; animal oils and fats such as fish oil, seal oil, whale oil, lard, beef tallow, and butter fat; microbial oils such as oils and fats derived from polyunsaturated fatty acid-producing microorganisms such as Zygomycetes; and interesterified oils, hydrogenated oils, and fractionated oils thereof. These oils and fats can be used alone or in combination of two or more. Among these, from the viewpoint of usability, it is preferable to use liquid oils and fats with excellent low-temperature resistance, and it is further preferable to use one or more oils and fats that are rich in ω3 unsaturated fatty acids, such as perilla oil, linseed oil, perilla oil, chia seed oil, sacha inchi oil, algae oil, fish oil, seal oil, whale oil, and oils and fats derived from polyunsaturated fatty acid-producing microorganisms. Note that liquid oils and fats refer to oils and fats that are liquid at 20°C when a cooling test according to Standard Fats, Oils, and Related Materials Analysis Test Method 2.3.8-27 is carried out.

[0023] Fatty acids derived from fats and oils can be obtained by hydrolyzing fats and oils. Methods for hydrolyzing fats and oils include high-temperature, high-pressure hydrolysis and enzymatic hydrolysis. The high-temperature, high-pressure hydrolysis method is a method in which water is added to fats and oils and a reaction is carried out under high-temperature and high-pressure conditions to obtain fatty acids and glycerin. The enzymatic hydrolysis method is a method in which water is added to fats and oils and a reaction is carried out under low-temperature conditions using an oil hydrolase as a catalyst to obtain fatty acids and glycerin. The hydrolysis reaction can be carried out according to a conventional method.

[0024] After the hydrolysis of fats and oils, it is preferable to fractionate the hydrolysis reaction product to remove solids. Fractionation methods include solvent fractionation, natural fractionation (dry fractionation), and wetting agent fractionation. Means for removing the precipitated solids include static separation, filtration, centrifugation, and a method of mixing a fatty acid with an aqueous wetting agent solution and separating the solids.

[0025] The esterification reaction of fatty acids derived from fats and oils with glycerin is preferably carried out under mild conditions by an enzymatic method, as this is excellent in terms of flavor and other properties. The amount of enzyme used can be determined appropriately taking into account the activity of the enzyme. When an immobilized enzyme is used, the amount is preferably 1 to 30%, more preferably 2 to 20%, of the total mass of the esterification reaction raw materials in order to improve the reaction rate. The reaction temperature of the esterification reaction is preferably 0 to 100°C, more preferably 20 to 80°C, and even more preferably 30 to 60°C in order to improve the reaction rate and prevent enzyme deactivation. The reaction time is preferably within 15 hours, more preferably 1 to 12 hours, and even more preferably 2 to 10 hours in terms of industrial productivity. Examples of means for contacting fatty acids with glycerin include immersion, stirring, and passing the liquid through a column packed with immobilized lipase using a pump or the like.

[0026] The transesterification reaction (glycerolysis) between fats and oils and glycerin is preferably carried out by a chemical method from the viewpoint of reactivity. The amount of catalyst used is preferably 0.001 to 3%, more preferably 0.005 to 2%, and even more preferably 0.01 to 1%, based on the mass of the reaction raw materials from the viewpoint of reactivity.

[0027] In the present invention, the pressure in the reaction system during the transesterification reaction is not particularly limited, and the reaction can be carried out under normal pressure or reduced pressure. In the case of normal pressure, it is preferable to carry out the reaction under a nitrogen gas flow from the viewpoint of reactivity.

[0028] After the esterification reaction or transesterification reaction (glycerolysis), the resulting oil may be subjected to a refining process typically used for fats and oils, such as distillation, acid treatment, water washing, bleaching, and deodorization.

[0029] It is preferable to add an antioxidant to the oil or fat of the present invention from the viewpoints of flavor, oxidation stability, coloration inhibition, etc. The amount of antioxidant added is preferably 0.005 to 3%, more preferably 0.04 to 2%, even more preferably 0.08 to 1%, and even more preferably 0.2 to 0.8%, based on the mass of the oil or fat. There are no particular restrictions on the antioxidant as long as it is one that can be used in foods, but at least one selected from natural antioxidants, lecithin, tocopherol, ascorbyl palmitate, ascorbyl stearate, dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), etc. is preferred.

[0030] In the present invention, the content of the oil or fat of the present invention in the capsule contents can be selected as appropriate, but from the standpoint of physiological effects and ease of ingesting an effective amount, it is preferably 1% or more, more preferably 2% or more, and even more preferably 5% or more, and is preferably 100%, and when other ingredients are contained, it is preferably 99% or less.

[0031] The capsule contents may contain other ingredients, such as oils and fats other than the oil and fat of the present invention, sweeteners, acidulants, amino acids, proteins, vitamins, minerals, plant extracts, colorants, emulsifiers, antifoaming agents, preservatives, flavorings, etc. The contents of these ingredients may be appropriately set within a range that does not impair the object of the present invention.

[0032] The capsule of the present invention has a capsule shell based on a non-animal-derived component. By using a non-animal-derived component as the shell base instead of animal-derived gelatin, discoloration of the oil or fat of the present invention can be suppressed even when the capsule contents contain the oil or fat. Furthermore, the oxidation stability of the oil or fat is high, and there is also the effect of less odor from the capsule contents compared to gelatin capsules. Examples of non-animal-derived components include components derived from plants, seaweed, and microorganisms. The non-animal-derived component is preferably a polysaccharide derived from plants, seaweed, or microorganisms. These can be used alone or in combination of two or more. Examples of plant-derived components include starch, modified starch (acid-treated starch, phosphate-crosslinked starch, heat-moisture treated starch, phosphate-crosslinked esterified starch, phosphate-crosslinked hydroxypropylated starch, acetylated starch, phosphorylated starch, octenylsuccinate starch, hydroxypropylated starch, and acetylated phosphate-crosslinked starch), dextrin, maltodextrin, indigestible dextrin, locust bean gum, guar gum, tamarind gum, gum arabic, karaya gum, pectin, inulin, cellulose derivatives (methylcellulose (MC), ethylcellulose (EC), hydroxypropyl cellulose (HPC), low-substituted hydroxypropyl cellulose (L-HPC), hydroxypropylmethylcellulose (HPMC), carboxymethylcellulose (CMC), and the like), glucomannan, galactan, and soybean polysaccharides. Examples of ingredients derived from seaweed include potassium alginate, sodium alginate, alginate esters, carrageenan (λ-carrageenan, ι-carrageenan, κ-carrageenan), and agar. Examples of ingredients derived from microorganisms include xanthan gum, gellan gum, and pullulan.Among these, from the viewpoint of suppressing discoloration of the fat or oil of the present invention, it is preferable to use at least one selected from starch, modified starch, dextrin, gum arabic, pectin, cellulose derivatives, glucomannan, carrageenan, gellan gum, xanthan gum, locust bean gum, guar gum, potassium alginate, sodium alginate, ester alginate, and pullulan, and it is even more preferable to use at least one selected from starch, modified starch, dextrin, carrageenan, gellan gum, xanthan gum, locust bean gum, guar gum, and pullulan.

[0033] The capsule of the present invention may be either a hard capsule or a soft capsule. From the viewpoint of sealing property and oxidation stability, a soft capsule is preferred. The shape of the capsule is not particularly limited, and examples thereof include a spherical shape, an elliptical shape, an oblong shape, a tube shape, a suppository shape, etc.

[0034] The content of non-animal-derived components in the capsule shell of the present invention is preferably 60% or more and preferably 92.5% or less.

[0035] When the capsule of the present invention is a hard capsule, the content of non-animal-derived ingredients in the capsule shell is preferably 86% or more and preferably 92.5% or less.

[0036] When the capsule of the present invention is a soft capsule, the content of non-animal-derived components in the capsule shell is preferably 60% or more, more preferably 62% or more, even more preferably 63% or more, still more preferably 65% ​​or more, and is preferably 85% or less, more preferably 80% or less, even more preferably 78% or less, still more preferably 75% or less.

[0037] The capsule shell may further contain, as needed, various additives used in capsule shells, such as plasticizers (e.g., glycerin, sorbitol, erythritol, propylene glycol, polyethylene glycol, etc.), colorants, sweeteners, preservatives, antiadhesive agents, water activity reducers, pH adjusters, flavorings, water, etc. The content of these additives may be appropriately set within a range that does not impair the object of the present invention. For example, the content of plasticizer in the capsule shell is 5 to 70%, preferably 10 to 60%.

[0038] In the capsule of the present invention, the mass ratio of the capsule shell to the capsule content [(capsule shell) / (capsule content)] can be appropriately selected, but from the viewpoints of easy intake of an effective amount and industrial productivity, it is preferably 0.01 to 99, more preferably 0.01 to 90, more preferably 0.01 to 80, more preferably 0.02 to 60, more preferably 0.02 to 40, more preferably 0.02 to 20, more preferably 0.02 to 10, more preferably 0.05 to 10, more preferably 0.05 to 5, and even more preferably 0.1 to 5.

[0039] In the capsule formulation of the present invention, the ratio of the diacylglycerol content in the oil or fat to the non-animal-derived component content in the capsule shell [(DAG) / (non-animal-derived component)] is preferably 0.309 or more and preferably 1.47 or less.

[0040] When the capsule of the present invention is a hard capsule, the ratio of the diacylglycerol content in the oil or fat to the non-animal-derived component content in the capsule shell [(DAG) / (non-animal-derived component)] is preferably 0.309 or more, more preferably 0.588 or more, and is also preferably 0.988 or less, more preferably 0.919 or less, and even more preferably 0.876 or less.

[0041] When the capsule formulation of the present invention is a soft capsule, the ratio of the diacylglycerol content in the oil or fat to the non-animal-derived component content in the capsule shell [(DAG) / (non-animal-derived component)] is preferably 0.410 or more, more preferably 0.778 or more, and is also preferably 1.47 or less, more preferably 1.31 or less.

[0042] In the capsule formulation of the present invention, the ratio of the content of ω3 unsaturated fatty acids in the fatty acids constituting the diacylglycerol to the content of non-animal-derived components in the capsule shell [(ω3) / (non-animal-derived components)] is preferably 0.565 or more and preferably 1.05 or less.

[0043] When the capsule formulation of the present invention is a hard capsule, the ratio of the content of ω3 unsaturated fatty acids in the fatty acids constituting the diacylglycerol to the content of non-animal-derived components in the capsule shell [(ω3) / (non-animal-derived components)] is preferably 0.565 or more, more preferably 0.593 or more, and is also preferably 0.651 or less, more preferably 0.608 or less, and even more preferably 0.602 or less.

[0044] When the capsule formulation of the present invention is a soft capsule, the ratio of the content of ω3 unsaturated fatty acids in the fatty acids constituting the diacylglycerol to the content of non-animal-derived components in the capsule shell [(ω3) / (non-animal-derived components)] is preferably 0.784 or more, more preferably 0.797 or more, and is also preferably 1.05 or less, more preferably 0.805 or less.

[0045] In the capsule formulation of the present invention, the ratio of the triacylglycerol content in the oil or fat to the non-animal-derived component content in the capsule shell [(TAG) / (non-animal-derived component)] is preferably 0.0640 or more and preferably 1.12 or less.

[0046] When the capsule of the present invention is a hard capsule, the ratio of the triacylglycerol content in the oil or fat to the non-animal-derived component content in the capsule shell [(TAG) / (non-animal-derived component)] is preferably 0.144 or more, more preferably 0.155 or more, even more preferably 0.269 or more, and is preferably 0.845 or less, more preferably 0.567 or less.

[0047] When the capsule formulation of the present invention is a soft capsule, the ratio of the triacylglycerol content in the oil or fat to the non-animal-derived component content in the capsule shell [(TAG) / (non-animal-derived component)] is preferably 0.0640 or more, more preferably 0.205 or more, and is also preferably 1.12 or less, more preferably 0.751 or less.

[0048] The capsule formulation of the present invention can be produced by a conventional method. For example, hard capsules can be produced by preparing a capsule shell based on a non-animal-derived ingredient, drying it, filling it with the fat or oil of the present invention, and sealing the capsule. Furthermore, soft capsules can be produced by filling a capsule shell based on a non-animal-derived ingredient with the fat or oil of the present invention using a rotary method (e.g., rotary die method), seamless method, flat plate method, etc., molding the capsule, and drying it.

[0049] The capsules of the present invention can be used in various products such as pharmaceuticals, quasi-drugs, cosmetics, and foods. Examples of foods include ordinary foods, as well as foods for specified health uses and functional foods that claim to have the physiological effects of ω3 unsaturated fatty acids or diacylglycerol.

[0050] [Second Aspect of Capsules] The capsules of the second aspect of the present invention are obtained by filling a capsule shell containing a non-animal-derived component with an oil containing 15% or more of diacylglycerol, of which 20% or more of the constituent fatty acids are ω3 unsaturated fatty acids.

[0051] In the capsule formulation of the second aspect of the present invention, the content of animal-derived proteins in the components other than water constituting the capsule shell is preferably less than 5%, more preferably less than 3%, even more preferably less than 1%, still more preferably less than 0.1%, and even more preferably substantially free. Here, the term "substantially free" as used herein encompasses not only the complete absence of animal-derived proteins in the capsule shell, but also concentrations below the detection limit.

[0052] The animal-derived protein preferably includes collagen.

[0053] The specific components of the oils and fats, capsule contents, non-animal-derived components, additives, mass ratio of the capsule shell to the capsule contents, ratio of capsule shell components to oil and fat components, and manufacturing method of the capsule agent can be as described above.

[0054] [Method for inhibiting discoloration of fats and oils] In the method for inhibiting discoloration of fats and oils of the present invention, a capsule shell based on a non-animal-derived component or a capsule shell containing a non-animal-derived component may be used as a capsule shell filled with fats and oils containing 15% or more of diacylglycerol, the constituent fatty acids of which account for 20% or more of ω3 unsaturated fatty acids.

[0055] The specific components of the oils and fats, capsule contents, non-animal-derived components, animal-derived components, additives, mass ratio of the capsule shell to the capsule contents, ratio of capsule shell components to oil and fat components, and manufacturing method of the capsule agent can be as described above.

[0056] In relation to the above-described embodiment, the present invention further discloses the following aspects.

[0057] <1> A capsule comprising a capsule shell based on a non-animal-derived ingredient and filled with an oil or fat containing 15% by mass or more of diacylglycerol, the constituent fatty acids of which are 20% by mass or more of ω-3 unsaturated fatty acids. <2> The capsule according to <1>, wherein the content of ω-3 unsaturated fatty acids in the fatty acids constituting the diacylglycerol is preferably 25% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, even more preferably 45% by mass or more, even more preferably 50% by mass or more, even more preferably 52% by mass or more, and is preferably 99% by mass or less, more preferably 98% by mass or less, even more preferably 95% by mass or less, even more preferably 85% by mass or less, even more preferably 80% by mass or less, even more preferably 75% by mass or less, even more preferably 70% by mass or less, even more preferably 65% ​​by mass or less, even more preferably 60% by mass or less, even more preferably 58% by mass or less. <3> The capsule according to <1>, wherein the content of ω3 unsaturated fatty acids in the fatty acids constituting the diacylglycerol is preferably 20 to 99% by mass, more preferably 25 to 98% by mass, even more preferably 30 to 95% by mass, even more preferably 40 to 85% by mass, even more preferably 45 to 80% by mass, even more preferably 50 to 75% by mass, even more preferably 50 to 70% by mass, even more preferably 50 to 65% by mass, even more preferably 50 to 60% by mass, even more preferably 50 to 58% by mass, and even more preferably 52 to 58% by mass. <4> The capsule according to any one of <1> to <3>, wherein the ω3 unsaturated fatty acid is at least one selected from α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid. <5> The capsule according to any one of <1> to <4>, wherein the content of linoleic acid (C18:2) in the fatty acids constituting the diacylglycerol is preferably 0.4% by mass or more, more preferably 0.5% by mass or more, even more preferably 1% by mass or more, even more preferably 1.5% by mass or more, and is preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less.<6> The capsule according to any one of <1> to <5>, wherein the content of oleic acid (C18:1) in the fatty acids constituting the diacylglycerol is preferably 1% by mass or more, more preferably 5% by mass or more, even more preferably 7% by mass or more, even more preferably 10% by mass or more, and preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less. <7> The capsule according to any one of <1> to <6>, wherein the content of diacylglycerol in the oil or fat is preferably 20% by mass or more, more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 50% by mass or more, even more preferably 60% by mass or more, even more preferably 70% by mass or more, even more preferably 80% by mass or more, and preferably 99.5% by mass or less, more preferably 98% by mass or less, even more preferably 97% by mass or less, and even more preferably 90% by mass or less. <8> The capsule according to any one of <1> to <6>, wherein the diacylglycerol content in the oil or fat is preferably 15 to 99.5% by mass, more preferably 20 to 98% by mass, even more preferably 25 to 98% by mass, even more preferably 30 to 98% by mass, even more preferably 50 to 97% by mass, even more preferably 60 to 97% by mass, even more preferably 70 to 90% by mass, and even more preferably 80 to 90% by mass. <9> The capsule according to any one of <1> to <8>, wherein the triacylglycerol content in the oil or fat is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 5% by mass or more, even more preferably 10% by mass or more, and preferably 85% by mass or less, more preferably 80% by mass or less, even more preferably 75% by mass or less, even more preferably 50% by mass or less, and even more preferably 25% by mass or less. <10> The capsule according to any one of <1> to <9>, wherein the content of monoacylglycerol in the oil or fat is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, even more preferably 1.5% by mass or less, and preferably more than 0% by mass. <11> The capsule according to any one of <1> to <10>, wherein the content of free fatty acid or a salt thereof in the oil or fat is preferably 3% by mass or less, more preferably 2% by mass or less, even more preferably 1% by mass or less, and preferably more than 0% by mass.<12> The capsule according to any one of <1> to <11>, wherein the content of ω3 unsaturated fatty acids in the fatty acids constituting the oil is preferably 20 to 80% by mass, more preferably 25 to 70% by mass, even more preferably 30 to 70% by mass, even more preferably 40 to 70% by mass, even more preferably 45 to 70% by mass, even more preferably 50 to 65% by mass, even more preferably 52 to 60% by mass. <13> The capsule according to any one of <1> to <12>, wherein the oil includes an oil obtained by an esterification reaction between glycerin and fatty acids derived from one or more oils selected from perilla oil, linseed oil, perilla oil, chia seed oil, sacha inchi oil, and algae oil, or by a transesterification reaction (glycerolysis) between glycerin and one or more oils selected from perilla oil, linseed oil, perilla oil, chia seed oil, sacha inchi oil, and algae oil. <14> The capsule according to any one of <1> to <13>, wherein the oil or fat further contains an antioxidant. <15> The capsule according to <14>, wherein the amount of the antioxidant added is preferably 0.005 to 3% by mass, more preferably 0.04 to 2% by mass, even more preferably 0.08 to 1% by mass, and even more preferably 0.2 to 0.8% by mass, relative to the mass of the oil or fat. <16> The capsule according to <14> or <15>, wherein the antioxidant is at least one selected from natural antioxidants, lecithin, tocopherol, ascorbyl palmitate, ascorbyl stearate, dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), etc. <17> The capsule according to any one of <1> to <16>, wherein the non-animal-derived component comprises at least one selected from a plant-derived component, a seaweed-derived component, and a microbial-derived component. <18> The capsule according to any one of <1> to <16>, wherein the non-animal-derived component comprises at least one selected from the group consisting of plant-derived components, seaweed-derived components, and microbial-derived polysaccharides.<19> The capsule according to any one of <1> to <16>, wherein the non-animal-derived component comprises at least one selected from the group consisting of starch, modified starch, dextrin, gum arabic, pectin, cellulose derivatives, glucomannan, carrageenan, gellan gum, xanthan gum, locust bean gum, guar gum, potassium alginate, sodium alginate, alginic acid esters, and pullulan.<20> The capsule according to any one of <1> to <19>, wherein the capsule shell contains at least one selected from glycerin, sorbitol, erythritol, propylene glycol, polyethylene glycol, and water. <21> The capsule according to any one of <1> to <20>, wherein the capsule of the present invention is a hard capsule or a soft capsule. <22> The capsule according to any one of <1> to <21>, wherein the content of non-animal-derived ingredients in the capsule shell is preferably 60% by mass or more and preferably 92.5% by mass or less. <23> The capsule according to any one of <1> to <21>, wherein the capsule is a hard capsule and the content of non-animal-derived ingredients in the capsule shell is preferably 86% by mass or more and preferably 92.5% by mass or less. <24> The capsule according to any one of <1> to <21>, wherein the capsule is a soft capsule, and the content of non-animal-derived ingredients in the capsule shell is preferably 60% by mass or more, more preferably 62% by mass or more, even more preferably 63% by mass or more, still more preferably 65% ​​by mass or more, and preferably 85% by mass or less, more preferably 80% by mass or less, even more preferably 78% by mass or less, and still more preferably 75% by mass or less. <25> The capsule according to any one of <1> to <24>, wherein the mass ratio of the capsule shell to the capsule content [(capsule shell) / (capsule content)] is preferably 0.01 to 99, more preferably 0.01 to 90, more preferably 0.01 to 80, more preferably 0.02 to 60, more preferably 0.02 to 40, more preferably 0.02 to 20, more preferably 0.02 to 10, more preferably 0.05 to 10, more preferably 0.05 to 5, and even more preferably 0.1 to 5. <26> The capsule according to any one of <1> to <25>, wherein the ratio of the diacylglycerol content in the oil or fat to the non-animal-derived component content in the capsule shell [(DAG) / (non-animal-derived component)] is preferably 0.309 or more and preferably 1.47 or less.<27> The capsule according to any one of <1> to <25>, wherein the capsule is a hard capsule, and the ratio of the diacylglycerol content in the oil to the non-animal-derived component content in the capsule shell [(DAG) / (non-animal-derived component)] is preferably 0.309 or more, more preferably 0.588 or more, and preferably 0.988 or less, more preferably 0.919 or less, and even more preferably 0.876 or less. <28> The capsule according to any one of <1> to <25>, wherein the capsule is a soft capsule, and the ratio of the diacylglycerol content in the oil to the non-animal-derived component content in the capsule shell [(DAG) / (non-animal-derived component)] is preferably 0.410 or more, more preferably 0.778 or more, and preferably 1.47 or less, more preferably 1.31 or less. <29> The capsule according to any one of <1> to <28>, wherein the ratio of the content of ω3 unsaturated fatty acids in the fatty acids constituting the diacylglycerol to the content of non-animal-derived components in the capsule shell [(ω3) / (non-animal-derived components)] is preferably 0.565 or more and preferably 1.05 or less. <30> The capsule according to any one of <1> to <28>, wherein the capsule is a hard capsule, and the ratio of the content of ω3 unsaturated fatty acids in the fatty acids constituting the diacylglycerol to the content of non-animal-derived components in the capsule shell [(ω3) / (non-animal-derived components)] is preferably 0.565 or more, more preferably 0.593 or more, and preferably 0.651 or less, more preferably 0.608 or less, and even more preferably 0.602 or less. <31> The capsule according to any one of <1> to <28>, wherein the capsule is a soft capsule, and the ratio of the content of ω3 unsaturated fatty acids in the fatty acids constituting the diacylglycerol to the content of non-animal-derived components in the capsule shell [(ω3) / (non-animal-derived components)] is preferably 0.784 or more, more preferably 0.797 or more, and is also preferably 1.05 or less, more preferably 0.805 or less.<32> The capsule according to any one of <1> to <31>, wherein the ratio of the triacylglycerol content in the oil to the non-animal-derived component content in the capsule shell [(TAG) / (non-animal-derived component)] is preferably 0.0640 or more and preferably 1.12 or less. <33> The capsule according to any one of <1> to <31>, wherein the capsule is a hard capsule, and the ratio of the triacylglycerol content in the oil to the non-animal-derived component content in the capsule shell [(TAG) / (non-animal-derived component)] is preferably 0.144 or more, more preferably 0.155 or more, even more preferably 0.269 or more, and preferably 0.845 or less, more preferably 0.567 or less. <34> The capsule according to any one of <1> to <31>, wherein the capsule is a soft capsule, and the ratio of the triacylglycerol content in the oil to the non-animal-derived component content in the capsule shell [(TAG) / (non-animal-derived component)] is preferably 0.0640 or more, more preferably 0.205 or more, and preferably 1.12 or less, more preferably 0.751 or less. <35> A capsule in which a capsule shell containing non-animal-derived components is filled with an oil containing 15% by mass or more of diacylglycerol, the constituent fatty acids of which are ω-3 unsaturated fatty acids at 20% by mass or more. <36> The capsule according to <35>, wherein the component other than water constituting the capsule shell contains less than 5% by mass, preferably less than 3% by mass, more preferably less than 1% by mass, even more preferably less than 0.1% by mass, and even more preferably substantially no animal-derived protein. <37> The capsule according to <36>, wherein the animal-derived protein is preferably collagen. <38> A method for suppressing discoloration of an oil or fat, comprising filling a capsule shell based on a non-animal-derived component or a capsule shell containing a non-animal-derived component with an oil or fat containing 15% by mass or more of diacylglycerol, the constituent fatty acids of which are 20% by mass or more of ω3 unsaturated fatty acids.

[0058] [Analysis Method] (i) Glyceride Composition of Oils and Fats (Oils and Fats a to g) Approximately 10 mg of an oil or fat sample and 0.5 mL of a trimethylsilylating agent ("Silylation Agent TH", manufactured by Kanto Chemical) were placed in a glass sample bottle, sealed, and heated at 70°C for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added to the bottle and the mixture was shaken. After allowing to stand, the upper layer was subjected to gas chromatography (GLC) for analysis. <GLC analysis conditions> (Conditions) Apparatus: Agilent 7890B (Agilent Technologies) Column: DB-1ht 10 m x 0.25 mm x 0.2 μm (Agilent J&W) Carrier gas: 1.0 mL He / min Injector: Split (1:50), T = 340°C Detector: FID, T = 350°C Oven temperature: Raise from 80°C to 340°C at 10°C / min, hold for 15 minutes

[0059] (ii) Glyceride Composition of Oils and Fats (Oils and Fats h) Oils and fats were dissolved in a chloroform / methanol (1 / 9) mixed solvent to a concentration of 1 mg / ml, diluted 10-fold with methanol, and then subjected to high performance liquid chromatography (HPLC) together with a standard sample for correction and analyzed. <Standard samples> (1) For diacylglycerol: triolein / diolein / monoolein = 5 / 80 / 15 (weight ratio) (2) For triacylglycerol: triolein / diolein / monoolein = 90 / 5 / 5 (weight ratio) <HPLC analysis conditions> (Conditions) Apparatus: UHPLC (Thermo Fisher Scientific) Column: L-column C8 (2.1 x 35 mm x 5 μm) (Chemicals Evaluation and Research Institute, Japan) Column temperature: 40°C Sample injection volume: 10 μL Flow rate: 0.5 mL / min Mobile phase: (A) water / acetonitrile = 9 / 1 (B) isopropanol

[0060]

[0061] Detector: CAD (charged particle detector)

[0062] (iii) Composition of Fatty Acids Constituent in Fats and Oils Fatty acid methyl esters were prepared according to “Preparation Method of Fatty Acid Methyl Esters (2.4.1.-1996)” in “Standard Methods for the Analysis of Fats, Oils and Related Materials” compiled by the Japan Oil Chemists' Society, and the resulting fat and oil samples were measured in accordance with American Oil Chemists' Society Official Method Ce 1f-96 (GLC method). <GLC analysis conditions> Apparatus: Agilent 7890B (Agilent Technologies) Column: CP-SIL88 50 m x 0.25 mm x 0.2 μm (Agilent J&W) Carrier gas: 1.0 mL He / min Injector: Split (1:50), T = 300°C Detector: FID, T = 300°C Oven temperature: 150°C (5 min hold) → 1°C / min temperature increase → 160°C (5 min hold) → 2°C / min temperature increase → 200°C (10 min hold) → 10°C / min temperature increase → 220°C (5 min hold)

[0063] [Preparation of Fats and Oils] Fats and oils a to h shown in Table 2 were prepared.

[0064]

[0065] Oils and fats a: Refined linseed oil manufactured by Nisshin Oillio Co., Ltd. was used. Oils and fats b: Linseed oil manufactured by Archer-Daniels-Midland Company was hydrolyzed with an enzyme to obtain fatty acids, which were then cooled in stages, and the precipitated fatty acids were separated by centrifugation. Next, the fractionated fatty acids and glycerin were subjected to an esterification reaction under reduced pressure using an immobilized 1,3-position selective lipase as a catalyst. After filtering off the immobilized enzyme, the reaction product was subjected to molecular distillation, washed with water, and deodorized to obtain oils and fats b. Oils and fats c: Oils and fats a and b were mixed at a ratio of 70:30 to obtain oils and fats c. Oils and fats d: Oils and fats a and b were mixed at a ratio of 40:60 to obtain oils and fats d. Oils and fats e: 0.01% tocopherol (manufactured by Riken Vitamin Co., Ltd.) and 0.01% ascorbyl palmitate (manufactured by DSM) were added to oils and fats b to obtain oils and fats e. Oil f: 0.1% tocopherol and 0.1% ascorbyl palmitate were added to oil b to obtain oil f. Oil g: Using high linolenic acid linseed oil manufactured by Summit Essential Oils, oil was produced in the same manner as oil b, and then 0.2% tocopherol, 0.1% ascorbyl palmitate, and 0.3% rosemary extract (manufactured by Givaudan) were added to obtain oil g. Oil h: 80 parts by mass of algae oil manufactured by DSM and 25 parts by mass of glycerin were mixed, and a glycerolysis reaction was carried out using calcium hydroxide as a catalyst. Then, molecular distillation, acid treatment, and water washing were performed to obtain a treated oil. After deodorizing the treated oil, 0.2% tocopherol, 0.1% ascorbyl palmitate, and 0.3% rosemary extract were added to obtain oil h.

[0066] Examples 1 to 5 and Comparative Examples 1 to 3 [Preparation of Capsules] Capsule shells with the compositions shown in Table 3 were purchased and used for evaluation. 350 mg of the oils and fats prepared above were filled into capsule shells (No. 1) to obtain capsules. The resulting capsules were evaluated for color. In addition, the capsules of Examples 1 to 5 and Comparative Examples 1 and 2 were evaluated for oxidation stability. The results are shown in Table 4.

[0067]

[0068] [Color Evaluation] (i) Sensory Evaluation Five capsules each of 20 capsules from each of the Examples and Comparative Examples were stored in 10 mL glass vials at 60°C for 3 days, and then the color of the capsules was visually evaluated by four expert panelists according to the following criteria. The expert panel members discussed and determined the score.

[0069] Color evaluation criteria Rating 1: Almost no change from the initial stage 2: Slight color change from the initial stage 3: Color change from the initial stage 4: Significant color change from the initial stage

[0070] (ii) Measurement of Gardner color index Five capsules each of 20 capsules from each of the Examples and Comparative Examples were stored in 10 mL glass vials at 60°C for 3 days, and the color of the oil was measured with a color difference meter (CR-5). The difference in color tone of the oil immediately after preparation of the capsules and after storage was calculated as the amount of change. The average of the 20 capsules was calculated.

[0071] [Evaluation of Oxidative Stability] Five capsules each of 20 capsules from each Example and Comparative Example were stored in 10 mL glass vials at 60°C for 3 days, and the peroxide value (POV) of the oils and fats was measured according to Standard Method for Analysis of Fats and Oils 2.5.2.1. The difference in the peroxide value (POV) of the oils and fats immediately after preparation of the capsules and after storage was calculated as the amount of change. The average of the 20 capsules was calculated.

[0072]

[0073] Example 6 and Comparative Example 4 [Preparation of Capsules] 350 mg of the oils and fats prepared above were filled into capsule shells (No. 1) having the compositions shown in Table 3 to obtain capsules. The obtained capsules were evaluated for color. In addition, the capsules of Example 6 were evaluated for oxidation stability.

[0074] [Evaluation of Color and Oxidation Stability] Five capsules each were stored in a 10 mL glass vial at 60°C for two days, and then the color was evaluated in the same manner as in Example 1. The peroxide value of the oil was also measured by the method described above. The results are shown in Table 5.

[0075]

[0076] Examples 7 to 15 and Comparative Examples 5 to 7 Model films a to e shown in Table 6 were prepared.

[0077]

[0078] Model shell a: The shell raw materials were mixed in the proportions shown in Table 6, purified water was added, and the mixture was heated at 70°C for 10 minutes. After heating and dissolving, the mixture was dried in a dryer (AG-WDN) to prepare model capsule shell a. Model shells b to e: The shell raw materials were mixed in the proportions shown in Table 6, purified water was added, and the mixture was heated at 80°C for 10 minutes. After heating and dissolving, the mixture was dried in a dryer (AG-WDN) to prepare model capsule shells.

[0079] The following color evaluations were carried out. Furthermore, oxidation stability evaluations were carried out for Examples 7 to 15 and Comparative Examples 5 and 6. The results are shown in Table 7.

[0080] [Color Evaluation] (i) Sensory Evaluation 0.5 g of the model film and 10 g of oil were placed in a 50 mL glass vial and stored at 60°C for 2 days, after which the color of the oil was visually evaluated by four expert panelists according to the following criteria. The expert panel members discussed and determined the score.

[0081] Color evaluation criteria Rating 1: Almost no change from the initial stage 2: Slight color change from the initial stage 3: Color change from the initial stage 4: Significant color change from the initial stage

[0082] (ii) Measurement of Gardner color index: 0.5 g of the model film was immersed in 10 g of oil in a 50 mL glass vial and stored at 60°C for 2 days, after which the color of the oil was measured with a color difference meter (CR-5). The difference in color tone of the oil before and after storage was calculated as the amount of change.

[0083] [Evaluation of oxidation stability] In a 50 mL glass vial, 0.5 g of the model film was immersed in 10 g of oil and fat, and after storage at 60°C for 2 days, the peroxide value (POV) of the oil and fat was measured according to Standard Method for Analysis of Fats, Oils and Oils 2.5.2.1. The difference in the peroxide value (POV) of the oil and fat before and after storage was calculated as the amount of change.

[0084]

[0085] As is clear from the results shown in Tables 4, 5, and 7, capsules containing the oils and fats of the present invention in a capsule shell based on a non-animal-derived ingredient were confirmed to have less discoloration of the oils and fats than capsules using gelatin as the shell base. In addition, the oils and fats of the present invention also had excellent oxidation stability.

[0086] Formulation Examples 1 to 14 Soft capsules can be prepared by filling 100 to 1500 mg of the fats b to h prepared above into a soft capsule shell having the composition shown in Table 8 in a conventional manner.

[0087]

[0088] Formulation Examples 15 to 20 Soft capsules can be prepared by filling 100 to 1500 mg of the oils b to h prepared above into a soft capsule shell having the composition shown in Table 9 using a conventional method.

[0089]

[0090] Formulation Examples 21 to 40 Soft capsules can be prepared by filling 100 to 1500 mg of the oils b to h prepared above into a soft capsule shell having the composition shown in Table 10 in a conventional manner.

[0091]

[0092] Formulation Examples 41 to 45 Soft capsules can be prepared by filling 100 to 1500 mg of the fats b to h prepared above into a soft capsule shell having the composition shown in Table 11 in a conventional manner.

[0093]

[0094] Formulation Examples 46 to 65 Soft capsules can be prepared by filling 100 to 1500 mg of the fats b to h prepared above into a soft capsule shell having the composition shown in Table 12 in a conventional manner.

[0095]

[0096] Formulation Examples 66 to 75 Soft capsules can be prepared by filling 100 to 1500 mg of the fats b to h prepared above into a soft capsule shell having the composition shown in Table 13 using a conventional method.

[0097]

[0098] Formulation Examples 76 to 81 Soft capsules can be prepared by filling 100 to 1500 mg of the fats b to h prepared above into a soft capsule shell having the composition shown in Table 14 in a conventional manner.

[0099]

[0100] Formulation Examples 82 to 86 Soft capsules can be prepared by filling 100 to 1500 mg of the fats b to h prepared above into a soft capsule shell having the composition shown in Table 15 in a conventional manner.

[0101]

Claims

1. A capsule having a capsule shell based on non-animal-derived ingredients and filled with an oil containing 15% by mass or more of diacylglycerol, the constituent fatty acids of which are 20% by mass or more of omega-3 unsaturated fatty acids.

2. The capsule formulation according to claim 1, wherein the non-animal-derived component comprises at least one selected from the group consisting of a plant-derived component, a seaweed-derived component and a microbial-derived component.

3. The capsule according to claim 1, wherein the non-animal-derived ingredient contains at least one selected from starch, modified starch, dextrin, gum arabic, pectin, cellulose derivatives, glucomannan, carrageenan, gellan gum, xanthan gum, locust bean gum, guar gum, potassium alginate, sodium alginate, alginic acid esters and pullulan.

4. A capsule formulation according to any one of claims 1 to 3, wherein the ω3 unsaturated fatty acid is at least one selected from the group consisting of α-linolenic acid, eicosapentaenoic acid and docosahexaenoic acid.

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