Soft capsule

Abstract

Provided is a capsule comprising a content and a film, wherein: the content includes at least one selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol; the total amount of said sorbitol, said maltitol, said xylitol, and said lactitol is 1.0-80.0 mass% with respect to the total mass of the content, and the amount of sucrose is at most 45.0 mass% with respect to the total mass of the content.

Description

soft capsule

[0001] The present invention relates to a soft capsule and the like.

[0002] Conventionally, soft capsules have been widely used as dosage forms for pharmaceuticals, supplements, etc., because of their ease of administration, excellent airtightness, and high design freedom, such as masking and enteric coating. Soft capsules generally include a content and a coating. Soft capsules have a structure in which the content is coated with a coating.

[0003] In recent years, attempts to impart elasticity to soft capsules have been underway, which can provide soft capsules with a chewy texture and excellent palatability.

[0004] As an example of such a soft capsule having chewability, Patent Document 1 describes an invention relating to a chewable soft capsule suitable for chewing, which includes a matrix (content) containing a gel-forming component, a plasticizer, a polymer modifier, and water. Patent Document 1 also describes that the texture and chewability are improved by incorporating a polymer modifier into the soft capsule.

[0005] Special Publication No. 2005-529128

[0006] However, the soft capsules of Patent Document 1 may crystallize due to evaporation of water from the soft capsules over time, resulting in the precipitation of crystals.

[0007] Therefore, the present invention provides a capsule in which crystal precipitation is suppressed.

[0008] The present inventors have conducted extensive research to solve the above problems, and as a result have found that crystallization of the capsule contents can be suppressed by adding a certain amount or more of one or more selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol to the contents and by keeping the sucrose content at a certain amount or less.

[0009] That is, the present invention includes, for example, the following aspects.

[0010] [1] A capsule comprising a fill and a coating, wherein the fill contains one or more selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol, wherein the total content of the sorbitol, maltitol, xylitol, and lactitol is 1.0 to 80.0% by mass relative to the total mass of the fill, and wherein the content of sucrose is 45.0% by mass or less relative to the total mass of the fill. [2] The capsule according to [1], wherein the fill does not contain sucrose. [3] The capsule according to [1] or [2], wherein the content of sorbitol is 60.0% by mass or less relative to the total mass of the fill. [4] The capsule according to any of [1] to [3], wherein the content of maltitol is 60.0% by mass or less relative to the total mass of the fill. [5] The capsule according to any of [1] to [4], wherein the content of xylitol is 60.0% by mass or less relative to the total mass of the fill. [6] The capsule according to any one of [1] to [5], wherein the lactitol content is 60.0% by mass or less relative to the total mass of the contents. [7] The capsule according to any one of [1] to [6], wherein the total content of sorbitol and maltitol is 70.0% by mass or less. [8] The capsule according to any one of [1] to [7], wherein the total content of xylitol and lactitol is 70.0% by mass or less. [9] The capsule according to any one of [1] to [8], wherein the total content of sorbitol and xylitol is 70.0% by mass or less, the total content of sorbitol and lactitol is 70.0% by mass or less, the total content of maltitol and xylitol is 70.0% by mass or less, or the total content of maltitol and lactitol is 70.0% by mass or less.

[10] The capsule according to any one of [1] to [9], wherein the total content of sorbitol, maltitol, xylitol, lactitol and sucrose is 20.0 to 70.0% by weight.

[11] The capsule according to any one of [1] to

[10] , comprising two or more kinds selected from the group consisting of sorbitol, maltitol, xylitol, lactitol and sucrose.

[12] The capsule according to any one of [1] to

[11] , wherein the water content is 5.0 to 20.0% by mass relative to the total mass of the fill.

[13] The capsule according to any one of [1] to

[12] , wherein the total content (X) of sorbitol, maltitol, xylitol, lactitol, and sucrose, and the water content (Y), relative to the total mass of the fill, satisfy the following formula (1): Formula (1): 2.0≦X / Y≦15.0

[14] The capsule according to any one of [1] to

[13] , wherein the total content (Z) of sorbitol, maltitol, xylitol, and lactitol, and the water content (Y), relative to the total mass of the fill, satisfy the following formula (2): Formula (2): 0.2≦Z / Y≦12.0

[15] The capsule according to any one of [1] to

[14] , wherein the fill further contains a gelling agent.

[16] The capsule according to

[15] , wherein the gelling agent is gelatin.

[17] The capsule according to any one of [1] to

[16] , wherein the contents further comprise a fat or oil.

[18] The capsule according to any one of [1] to

[17] , wherein the contents further comprise an emulsifier.

[19] The capsule according to any one of [1] to

[18] , wherein the contents further comprise gelatin, a fat or oil, and an emulsifier, wherein the gelatin content is 1.0 to 35.0% by mass relative to the total mass of the contents, the fat or oil content is 0.1 to 35.0% by mass relative to the total mass of the contents, and the emulsifier content is 0.1 to 10.0% by mass relative to the total mass of the contents.

[20] A method for producing a capsule, comprising a filling step of filling a coating composition with a fill composition, and a drying step of drying the resulting fill, wherein the fill contains one or more selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol, the total content of the sorbitol, maltitol, xylitol, and lactitol is 1.0 to 80.0% by mass relative to the total mass of the fill, and the content of sucrose is 45.0% by mass or less relative to the total mass of the fill.

[0011] According to the present invention, capsules and the like in which crystal precipitation is suppressed are provided.

[0012] For the numerical ranges described herein, the upper and lower limits can be arbitrarily combined. For example, when a numerical range is described as "30 to 100, 40 to 80," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. Furthermore, when a numerical range is described as "30 or more, 40 or more, and 100 or less, 80 or less," the ranges "30 to 80" and "40 to 100" are also included in the numerical ranges described herein. In addition, for example, when a numerical range described herein as "60 to 100" means a range of "60 or more (60 or more) and 100 or less (100 or less)."

[0013] 1. Capsule The capsule of the present invention comprises a fill containing one or more selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol, and a coating.

[0014] The capsules may be soft or hard capsules, and the capsule material is not particularly limited, and examples of the capsule material include gelatin, polysaccharides, and starch, and anti-adhesion measures may be taken.

[0015] By containing one or more substances selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol as the filling material and keeping the sucrose content below a certain amount, capsules in which crystallization is suppressed can be obtained.

[0016] The shape of the capsule according to the present invention is not particularly limited, and specific examples of the shape of the capsule according to the present invention include an oval shape (football shape), an oblong shape, a sphere shape, an acorn shape, a long eggplant shape, a triangle shape, a diamond shape, a fish shape, a tube shape, a bottle shape, etc.

[0017] The average major diameter of the capsules according to the present invention is preferably 5 to 30 mm, and more preferably 10 to 20 mm. An average major diameter of 5 mm or more is preferred because it provides a stronger chewing sensation. On the other hand, an average major diameter of 30 mm or less is preferred because it facilitates capsule molding. In this specification, "major diameter" refers to the longest distance between two points on the contour line of an object, unless otherwise specified. Furthermore, "average major diameter" refers to the average value of the longest major diameters of any 10 capsules measured with a dial gauge.

[0018] Each component of the composition of the present invention will be described in detail below.

[0019] <Contents> The contents contain one or more selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol.

[0020] The content of the filling material is preferably 30 to 90% by mass, more preferably 40 to 80% by mass, based on the total mass of the capsule.

[0021] [Sorbitol, maltitol, xylitol, lactitol] The capsule contents of the present invention contain one or more selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol. By setting the total content of sorbitol, maltitol, xylitol, and lactitol to 1.0 to 80.0% by mass relative to the total mass of the capsule contents of the present invention, crystallization of the contents can be suppressed. As long as the total content of sorbitol, maltitol, xylitol, and lactitol is within the above range, any one or more of them may not be present.With respect to the total mass of the contents of the capsule of the present invention, the total content of sorbitol, maltitol, xylitol, and lactitol can be 1.0% by mass or more, 2.0% by mass or more, 4.0% by mass or more, 6.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 12.0% by mass or more, 14.0% by mass or more, 16.0% by mass or more, 18.0% by mass or more, 20.0% by mass or more, 22.0% by mass or more, 24.0% by mass or more, 26.0% by mass or more, 28.0% by mass or more, 30.0% by mass or more, 32.0% by mass or more, 34.0% by mass or more, 36.0% by mass or more, 38.0% by mass or more, 40.0% by mass or more, 42.0% by mass or more, 44.0% by mass or more, 46.0% by mass or more, 48.0% by mass or more, 50.0% by mass or more, 52.0% by mass or more, 54.0% by mass or more, 56.0% by mass or more, 58.0% by mass or more, 60.0% by mass or more, 62.0% by mass or more, 64.0% by mass or more, 66.0% by mass or more, 68.0% by mass or more, 70.0% by mass or more, 72.0% by mass or more, 74.0% by mass or more, 76.0% by mass or more, or 78.0% by mass or more, and can also be 78.0% by mass or less, 76.0% by mass or less, 74.0% by mass or less, 72.0% by mass or less, 70.0% by mass or less, 68.0% by mass or less, 66.0% by mass or less, 64.0% by mass or less, 62.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32.0% by mass or less, 30.0% by mass or less, 28.0% by mass or less, 26.0% by mass or less, 24.0% by mass or less, 22.0% by mass or less, 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less.

[0022] From the viewpoint of suppressing crystallization of the contents, the content of sorbitol is preferably 60.0% by mass or less relative to the total mass of the contents of the capsule of the present invention. The content of sorbitol is 58.0 mass% or less, 56.0 mass% or less, 54.0 mass% or less, 52.0 mass% or less, 50.0 mass% or less, 48.0 mass% or less, 46.0 mass% % by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32.0% by mass or less, 30 .0 mass% or less, 28.0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less , 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less. , also 1.0% by mass or more, 2.0% by mass or more, 4.0% by mass or more, 6.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 12.0% by mass or more, 14.0% by mass or more Top, 16.0% by mass or more, 18.0% by mass or more, 20.0% by mass or more, 22.0% by mass or more, 24.0% by mass or more, 26.0% by mass or more, 28.0% by mass or more, 30.0 quality % by mass or more, 32.0% by mass or more, 34.0% by mass or more, 36.0% by mass or more, 38.0% by mass or more, 40.0% by mass or more, 42.0% by mass or more, 44.0% by mass or more, 46 .0 mass% or more, 48.0 mass% or more, 50.0 mass% or more, 52.0 mass% or more, 54.0 mass% or more, 56.0 mass% or more, and 58.0 mass% or more.

[0023] From the viewpoint of suppressing crystallization of the contents, it is preferable that the content of maltitol is 60.0% by mass or less relative to the total mass of the contents of the capsule of the present invention. The content of maltitol is 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0 quality % by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32.0% by mass or less, 30 .0 mass% or less, 28.0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less , 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less. , also 1.0% by mass or more, 2.0% by mass or more, 4.0% by mass or more, 6.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 12.0% by mass or more, 14.0% by mass or more Top, 16.0% by mass or more, 18.0% by mass or more, 20.0% by mass or more, 22.0% by mass or more, 24.0% by mass or more, 26.0% by mass or more, 28.0% by mass or more, 30.0 quality % by mass or more, 32.0% by mass or more, 34.0% by mass or more, 36.0% by mass or more, 38.0% by mass or more, 40.0% by mass or more, 42.0% by mass or more, 44.0% by mass or more, 46 .0 mass% or more, 48.0 mass% or more, 50.0 mass% or more, 52.0 mass% or more, 54.0 mass% or more, 56.0 mass% or more, and 58.0 mass% or more.

[0024] From the viewpoint of suppressing crystallization of the contents, the content of xylitol is preferably 60.0% by mass or less relative to the total mass of the contents of the capsule of the present invention. The content of xylitol is 58.0 mass% or less, 56.0 mass% or less, 54.0 mass% or less, 52.0 mass% or less, 50.0 mass% or less, 48.0 mass% or less, 46.0 mass% % by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32.0% by mass or less, 30 .0 mass% or less, 28.0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less , 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less. , also 1.0% by mass or more, 2.0% by mass or more, 4.0% by mass or more, 6.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 12.0% by mass or more, 14.0% by mass or more Top, 16.0% by mass or more, 18.0% by mass or more, 20.0% by mass or more, 22.0% by mass or more, 24.0% by mass or more, 26.0% by mass or more, 28.0% by mass or more, 30.0 quality % by mass or more, 32.0% by mass or more, 34.0% by mass or more, 36.0% by mass or more, 38.0% by mass or more, 40.0% by mass or more, 42.0% by mass or more, 44.0% by mass or more, 46 .0 mass% or more, 48.0 mass% or more, 50.0 mass% or more, 52.0 mass% or more, 54.0 mass% or more, 56.0 mass% or more, and 58.0 mass% or more.

[0025] From the viewpoint of suppressing crystallization of the contents, the content of lactitol is preferably 60.0% by mass or less relative to the total mass of the contents of the capsule of the present invention. The content of lactitol is 58.0 mass% or less, 56.0 mass% or less, 54.0 mass% or less, 52.0 mass% or less, 50.0 mass% or less, 48.0 mass% or less, 46.0 mass% % by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32.0% by mass or less, 30 .0 mass% or less, 28.0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less , 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less. , also 1.0% by mass or more, 2.0% by mass or more, 4.0% by mass or more, 6.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 12.0% by mass or more, 14.0% by mass or more Top, 16.0% by mass or more, 18.0% by mass or more, 20.0% by mass or more, 22.0% by mass or more, 24.0% by mass or more, 26.0% by mass or more, 28.0% by mass or more, 30.0 quality % by mass or more, 32.0% by mass or more, 34.0% by mass or more, 36.0% by mass or more, 38.0% by mass or more, 40.0% by mass or more, 42.0% by mass or more, 44.0% by mass or more, 46 .0 mass% or more, 48.0 mass% or more, 50.0 mass% or more, 52.0 mass% or more, 54.0 mass% or more, 56.0 mass% or more, and 58.0 mass% or more.

[0026] From the viewpoint of suppressing crystallization of the contents, the total content of sorbitol and maltitol is preferably 70.0% by mass or less, 68.0% by mass or less, 66.0% by mass or less, or 64.0% by mass or less, based on the total mass of the contents of the capsule of the present invention. The total content of sorbitol and maltitol is preferably 62.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32 ... .. 0 mass% or less, 30.0 mass% or less, 28.0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less, It can be 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less, and 1.0% by mass or less Above, 2.0 mass% or more, 4.0 mass% or more, 6.0 mass% or more, 8.0 mass% or more, 10.0 mass% or more, 12.0 mass% or more, 14.0 mass% or more, 16.0 mass% or more, 18.0 mass% or more , 20.0 mass% or more, 22.0 mass% or more, 24.0 mass% or more, 26.0 mass% or more, 28.0 mass% or more, 30.0 mass% or more, 32.0 mass% or more, 34.0 mass% or more, 36.0 mass% or more, 38.0 mass% or more, 40.0 mass% or more, 42.0 mass% or more, 44.0 mass% or more, 46.0 mass% or more, 48.0 mass% or more, 50.0 mass% or more, 52.0 mass% or more, 54.0 mass% or more, 56.0 mass% or more, 58.0 mass% or more, 60.0 mass% or more, 62.0 mass% or more, 64.0 mass% or more, 66.0 mass% or more, or 68.0 mass% or more.

[0027] From the viewpoint of suppressing crystallization of the contents, the total content of sorbitol and xylitol is preferably 70.0% by mass or less, 68.0% by mass or less, 66.0% by mass or less, or 64.0% by mass or less, based on the total mass of the contents of the capsule of the present invention. The total content of sorbitol and xylitol is preferably 62.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32 ... .. 0 mass% or less, 30.0 mass% or less, 28.0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less, It can be 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less, and 1.0% by mass or less Above, 2.0 mass% or more, 4.0 mass% or more, 6.0 mass% or more, 8.0 mass% or more, 10.0 mass% or more, 12.0 mass% or more, 14.0 mass% or more, 16.0 mass% or more, 18.0 mass% or more , 20.0 mass% or more, 22.0 mass% or more, 24.0 mass% or more, 26.0 mass% or more, 28.0 mass% or more, 30.0 mass% or more, 32.0 mass% or more, 34.0 mass% or more, 36.0 mass% or more, 38.0 mass% or more, 40.0 mass% or more, 42.0 mass% or more, 44.0 mass% or more, 46.0 mass% or more, 48.0 mass% or more, 50.0 mass% or more, 52.0 mass% or more, 54.0 mass% or more, 56.0 mass% or more, 58.0 mass% or more, 60.0 mass% or more, 62.0 mass% or more, 64.0 mass% or more, 66.0 mass% or more, or 68.0 mass% or more.

[0028] From the viewpoint of suppressing crystallization of the contents, the total content of sorbitol and lactitol is preferably 70.0% by mass or less, 68.0% by mass or less, 66.0% by mass or less, or 64.0% by mass or less, based on the total mass of the contents of the capsule of the present invention. The total content of sorbitol and lactitol is preferably 62.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32 ... .. 0 mass% or less, 30.0 mass% or less, 28.0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less, It can be 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less, and 1.0% by mass or less Above, 2.0 mass% or more, 4.0 mass% or more, 6.0 mass% or more, 8.0 mass% or more, 10.0 mass% or more, 12.0 mass% or more, 14.0 mass% or more, 16.0 mass% or more, 18.0 mass% or more , 20.0 mass% or more, 22.0 mass% or more, 24.0 mass% or more, 26.0 mass% or more, 28.0 mass% or more, 30.0 mass% or more, 32.0 mass% or more, 34.0 mass% or more, 36.0 mass% or more, 38.0 mass% or more, 40.0 mass% or more, 42.0 mass% or more, 44.0 mass% or more, 46.0 mass% or more, 48.0 mass% or more, 50.0 mass% or more, 52.0 mass% or more, 54.0 mass% or more, 56.0 mass% or more, 58.0 mass% or more, 60.0 mass% or more, 62.0 mass% or more, 64.0 mass% or more, 66.0 mass% or more, or 68.0 mass% or more.

[0029] From the viewpoint of suppressing crystallization of the contents, the total content of maltitol and xylitol is preferably 70.0% by mass or less, 68.0% by mass or less, 66.0% by mass or less, or 64.0% by mass or less, based on the total mass of the contents of the capsule of the present invention. The total content of maltitol and xylitol is preferably 62.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32 ... .. 0 mass% or less, 30.0 mass% or less, 28.0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less, It can be 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less, and 1.0% by mass or less Above, 2.0 mass% or more, 4.0 mass% or more, 6.0 mass% or more, 8.0 mass% or more, 10.0 mass% or more, 12.0 mass% or more, 14.0 mass% or more, 16.0 mass% or more, 18.0 mass% or more , 20.0 mass% or more, 22.0 mass% or more, 24.0 mass% or more, 26.0 mass% or more, 28.0 mass% or more, 30.0 mass% or more, 32.0 mass% or more, 34.0 mass% or more, 36.0 mass% or more, 38.0 mass% or more, 40.0 mass% or more, 42.0 mass% or more, 44.0 mass% or more, 46.0 mass% or more, 48.0 mass% or more, 50.0 mass% or more, 52.0 mass% or more, 54.0 mass% or more, 56.0 mass% or more, 58.0 mass% or more, 60.0 mass% or more, 62.0 mass% or more, 64.0 mass% or more, 66.0 mass% or more, or 68.0 mass% or more.

[0030] From the viewpoint of suppressing crystallization of the contents, the total content of maltitol and lactitol is preferably 70.0% by mass or less, 68.0% by mass or less, 66.0% by mass or less, or 64.0% by mass or less, based on the total mass of the contents of the capsule of the present invention. The total content of maltitol and lactitol is preferably 62.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32 ... .. 0 mass% or less, 30.0 mass% or less, 28.0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less, It can be 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less, and 1.0% by mass or less Above, 2.0 mass% or more, 4.0 mass% or more, 6.0 mass% or more, 8.0 mass% or more, 10.0 mass% or more, 12.0 mass% or more, 14.0 mass% or more, 16.0 mass% or more, 18.0 mass% or more , 20.0 mass% or more, 22.0 mass% or more, 24.0 mass% or more, 26.0 mass% or more, 28.0 mass% or more, 30.0 mass% or more, 32.0 mass% or more, 34.0 mass% or more, 36.0 mass% or more, 38.0 mass% or more, 40.0 mass% or more, 42.0 mass% or more, 44.0 mass% or more, 46.0 mass% or more, 48.0 mass% or more, 50.0 mass% or more, 52.0 mass% or more, 54.0 mass% or more, 56.0 mass% or more, 58.0 mass% or more, 60.0 mass% or more, 62.0 mass% or more, 64.0 mass% or more, 66.0 mass% or more, or 68.0 mass% or more.

[0031] From the viewpoint of suppressing crystallization of the contents, the total content of xylitol and lactitol is preferably 70.0% by mass or less, 68.0% by mass or less, 66.0% by mass or less, or 64.0% by mass or less, based on the total mass of the contents of the capsule of the present invention. The total content of xylitol and lactitol is preferably 62.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32 ... .. 0 mass% or less, 30.0 mass% or less, 28.0 mass% or less, 26.0 mass% or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less, It can be 14.0% by mass or less, 12.0% by mass or less, 10.0% by mass or less, 8.0% by mass or less, 6.0% by mass or less, 4.0% by mass or less, or 2.0% by mass or less, and 1.0% by mass or less Above, 2.0 mass% or more, 4.0 mass% or more, 6.0 mass% or more, 8.0 mass% or more, 10.0 mass% or more, 12.0 mass% or more, 14.0 mass% or more, 16.0 mass% or more, 18.0 mass% or more , 20.0 mass% or more, 22.0 mass% or more, 24.0 mass% or more, 26.0 mass% or more, 28.0 mass% or more, 30.0 mass% or more, 32.0 mass% or more, 34.0 mass% or more, 36.0 mass% or more, 38.0 mass% or more, 40.0 mass% or more, 42.0 mass% or more, 44.0 mass% or more, 46.0 mass% or more, 48.0 mass% or more, 50.0 mass% or more, 52.0 mass% or more, 54.0 mass% or more, 56.0 mass% or more, 58.0 mass% or more, 60.0 mass% or more, 62.0 mass% or more, 64.0 mass% or more, 66.0 mass% or more, or 68.0 mass% or more.

[0032] From the viewpoint of suppressing crystallization of the contents, it is preferable that the total content of sorbitol, maltitol, xylitol, lactitol, and sucrose is 80.0% by mass or less, 78.0% by mass or less, 76.0% by mass or less, 74.0% by mass or less, 72.0% by mass or less, 70.0% by mass or less, 68.0% by mass or less, 66.0% by mass or less, or 64.0% by mass or less, relative to the total mass of the contents of the capsule of the present invention. The total content of sorbitol, maltitol, xylitol, lactitol, and sucrose is 62.0% by mass or less, 60.0% by mass or less, 58.0% by mass or less, 56.0% by mass or less, 54.0% by mass or less, 52.0% by mass or less, 50.0% by mass or less, 48.0% by mass or less, 46.0% by mass or less, 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less 32.0% by mass or less, 30.0% by mass or less, 28.0% by mass or less, 26.0% by mass or less, 24.0% by mass or less, 22.0% by mass or less, 20.0% by mass or less, 18.0% by mass or less, 16.0% by mass or less, 14. 0 mass% or less, 12.0 mass% or less, 10.0 mass% or less, 8.0 mass% or less, 6.0 mass% or less, 4.0 mass% or less, or 2.0 mass% or less, and 1.0 mass% or more, 2.0 mass% or more, 4. 0 mass% or more, 6.0 mass% or more, 8.0 mass% or more, 10.0 mass% or more, 12.0 mass% or more, 14.0 mass% or more, 16.0 mass% or more, 18.0 mass% or more, 20.0 mass% or more, 22.0 mass% or more, 2 4.0% by mass or more, 26.0% by mass or more, 28.0% by mass or more, 30.0% by mass or more, 32.0% by mass or more, 34.0% by mass or more, 36.0% by mass or more, 38.0% by mass or more, 40.0% by mass or more, 42.0% by mass or more %, 44.0% by mass or more, 46.0% by mass or more, 48.0% by mass or more, 50.0% by mass or more, 52.0% by mass or more, 54.0% by mass or more, 56.0% by mass or more, 58.0% by mass or more, 60.0% by mass or more, 62.0% by mass or more, 64.0% by mass or more, 66.0% by mass or more, 68.0% by mass or more, 70.0% by mass or more, 72.0% by mass or more, 74.0% by mass or more, 76.0% by mass or more, or 78.0% by mass or more.

[0033] From the viewpoint of suppressing crystallization, the contents of the capsule of the present invention preferably contain two, three, or four types selected from the group consisting of sorbitol, maltitol, xylitol, lactitol, and sucrose, and may contain five types.

[0034] Sorbitol, maltitol, xylitol, and lactitol are types of polyhydric alcohols, and may be produced by known methods or commercially available products. Commercially available sorbitol products include Sorbitol FP (Bussan Food Science), Sorbitol TBS (Bussan Food Science), Sorbitol F (Bussan Food Science), and Sorbitol (Mitsubishi Corporation Life Science). Commercially available maltitol products include Resis (Mitsubishi Corporation Life Science) and Amalty MR-100 (Mitsubishi Corporation Life Science). The sorbitol, maltitol, xylitol, and lactitol contained in the capsules of the present invention may be added directly or in a composition containing these compounds (e.g., reduced starch syrup). Examples of reduced starch syrup containing sorbitol and maltitol include Sweet OL (Bussan Food Science), Sweet NT (Bussan Food Science), Sweet G2 (Bussan Food Science), Sweet P EM (Bussan Food Science), SE 600 (Bussan Food Science), SE 500 (Bussan Food Science), SE 20 (Bussan Food Science), SE 57 (Bussan Food Science), SE 100 (Bussan Food Science), SE 58 (Bussan Food Science), SE P (Bussan Food Science), Amalti Syrup (Mitsubishi Corporation Life Science), Amameal (Mitsubishi Corporation Life Science), PO-60 (Mitsubishi Corporation Life Science), PO-40 (Mitsubishi Corporation Life Science), PO-30 (Mitsubishi Corporation Life Science), etc. Commercially available xylitol products include Xylitol (food additive) (Mitsubishi Corporation Life Science), Xylitol Fine Powder (Mitsubishi Corporation Life Science), and Xylitol (Bussan Food Science). Commercially available lactitol products include Lactitol LC-0 (Bussan Food Science) and Lactitol LC-1 (Bussan Food Science).

[0035] [Sucrose] The sucrose content of the capsule of the present invention is 45.0% by mass or less relative to the total mass of the content. The capsule of the present invention may not contain sucrose. By setting the sucrose content to 45.0% by mass or less relative to the total mass of the content of the capsule of the present invention, crystallization of the content can be suppressed. With respect to the total weight of the contents of the capsule of the present invention, the content of sucrose is 44.0% by mass or less, 42.0% by mass or less, 40.0% by mass or less, 38.0% by mass or less, 36.0% by mass or less, 34.0% by mass or less, 32.0% by mass or less, 30.0% by mass or less, 28.0% by mass or less, 26.0% by mass % or less, 24.0 mass% or less, 22.0 mass% or less, 20.0 mass% or less, 18.0 mass% or less, 16.0 mass% or less, 14.0 mass% or less, 12.0 mass% or less, 10.0 mass% or less, 8.0 mass% or less, 6.0 mass% or less, 4.0 mass% or less, 2.0 mass% or less, or 1.0 % by mass or less, and can be 1.0% by mass or more, 2.0% by mass or more, 4.0% by mass or more, 6.0% by mass or more, 8.0% by mass or more, 10.0% by mass or more, 12.0% by mass or more, 14.0% by mass or more, 16.0% by mass or more, 18.0% by mass or more, 20.0% by mass or more, 22.0% by mass or more, 24.0% by mass or more, 26.0% by mass or more, 28.0% by mass or more, 30.0% by mass or more, 32.0% by mass or more, 34.0% by mass or more, 36.0% by mass or more, 38.0% by mass or more, 40.0% by mass or more, 42.0% by mass or more, or 44.0% by mass or more.

[0036] The sucrose contained in the capsule of the present invention may be added directly or may be added using a composition containing sucrose (for example, sugar).

[0037] [Gelling Agent] The contents of the capsule of the present invention preferably further contain a gelling agent (the gelling agent contained in the contents is also referred to as the "first gelling agent"). The first gelling agent has the function of imparting elasticity to the capsule by gelling the contents. This imparts elasticity to the capsule, making it chewable.

[0038] The first gelling agent is not particularly limited, but examples thereof include gelatin, casein, polysaccharides, and starches.

[0039] Examples of the gelatin include bovine gelatin, porcine gelatin, chicken gelatin, fish gelatin, and gelatin derivatives, etc. In this case, examples of the gelatin derivatives include cross-linked gelatin cross-linked with an organic compound (methacrylic acid, acrylic acid, (poly)lactic acid, methacrylamide, etc.), gelatin hydrolysates, etc.

[0040] Examples of the polysaccharides include carrageenan, agar, sodium alginate, pullulan, glucomannan, gum arabic, welan gum, xanthan gum, gellan gum, tragacanth gum, locust bean gum, pectin, polydextrose, dextrin, maltodextrin, cyclodextrin, indigestible dextrin, guar gum, psyllium seed gum, hydroxypropyl cellulose, hydroxypropylmethylcellulose, methylcellulose, carboxymethylcellulose, and chitosan.

[0041] Starches include, but are not limited to, natural starches and modified starches.

[0042] The natural starch is not particularly limited, but examples thereof include potato starch, tapioca starch, glutinous corn starch, glutinous rice starch, sago starch, sweet potato starch, mung bean starch, and wheat starch.

[0043] The modified starch is a natural starch that has been physically, chemically, or enzymatically processed, such as by esterification, etherification, oxidation, cross-linking, hydrolysis, or a combination thereof.

[0044] Specific examples of modified starches include esterified starches such as acetylated starch, phosphated starch, and octenyl succinate starch; etherified starches such as hydroxypropylated starch and sodium starch glycolate; oxidized starch; esterified cross-linked starches such as acetylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, and sodium starch phosphate ester; etherified cross-linked starches such as hydroxypropylated starch for phosphate oxidation; esterified oxidized starch such as acetylated oxidized starch; and starch hydrolysates such as glucose, starch syrup, maltodextrin, dextrin, and roasted dextrin.

[0045] In one embodiment, the first gelling agent preferably contains gelatin, more preferably contains gelatin with a bloom strength of 150 to 300. In this specification, "bloom" refers to the jelly strength of gelatin, measured by the method described in JIS K6503:2001. In another embodiment, the first gelling agent preferably contains a polysaccharide, more preferably contains at least one selected from the group consisting of carrageenan, agar, pullulan, xanthan gum, gellan gum, locust bean gum, and pectin, and even more preferably contains at least one of carrageenan and agar. In another embodiment, the first gelling agent preferably does not contain gelatin but contains a polysaccharide, more preferably does not contain gelatin but contains at least one selected from the group consisting of carrageenan, agar, pullulan, xanthan gum, gellan gum, locust bean gum, and pectin, and even more preferably does not contain gelatin but contains at least one of carrageenan and agar. By not containing gelatin, it is possible to obtain capsules that can be suitably used by subjects who avoid ingesting gelatin for reasons of religion, vegetarianism, allergies, etc. In another embodiment, the first gelling agent preferably contains starches, more preferably contains modified starches, even more preferably contains etherified starches, and particularly preferably contains hydroxypropylated starches. In another embodiment, the first gelling agent preferably does not contain gelatin but contains starches, more preferably does not contain gelatin but contains modified starches, even more preferably does not contain gelatin but contains etherified starches, and particularly preferably does not contain gelatin but contains hydroxypropylated starches. By not containing gelatin, it is possible to obtain capsules that can be suitably used by subjects who avoid ingesting gelatin for reasons of religion, vegetarianism, allergies, etc.

[0046] The first gelling agents may be used alone or in combination of two or more.

[0047] The content of the first gelling agent is preferably 1.0% by mass or more based on the total mass of the contents, 1.5% by mass or more, 2.0% by mass or more, 2.5% by mass or more, 3.0% by mass or more, 3.5% by mass or more, 4.0% by mass or more, 4.5% by mass or more, 5.0% by mass or more, 5.5% by mass or more, 6.0% by mass or more, 6.5% by mass or more, 7.0% by mass or more, 7.5 mass% or more, 8.0 mass% or more, 8.5 mass% or more, 9.0 mass% or more, 9.5 mass% or more, 10.0 mass% or more, 10.5 mass% or more, 11.0 mass% or more, 11. 5% by mass or more, 12.0% by mass or more, 12.5% ​​by mass or more, 13.0% by mass or more, 13.5% by mass or more, 14.0% by mass or more, 14.5% by mass or more, 15.0% by mass or more Top, 15.5% by mass or more, 16.0% by mass or more, 16.5% by mass or more, 17.0% by mass or more, 17.5% by mass or more, 18.0% by mass or more, 18.5% by mass or more, 19. 0 mass% or more, 19.5 mass% or more, 20.0 mass% or more, 20.5 mass% or more, 21.0 mass% or more, 21.5 mass% or more, 22.0 mass% or more, 22.5 mass% or more Top, 23.0% by mass or more, 23.5% by mass or more, 24.0% by mass or more, 24.5% by mass or more, 25.0% by mass or more, 25.5% by mass or more, 26.0% by mass or more, 26. It may be 5% by mass or more, 27.0% by mass or more, 27.5% by mass or more, 28.0% by mass or more, 28.5% by mass or more, 29.0% by mass or more, or 29.5% by mass or more.Further, the content of the first gelling agent is 35.0% by mass or less, 34.5% by mass or less, 34.0% by mass or less, 33.5% by mass or less, 33.0% by mass or less, 32.5% by mass or less, based on the total mass of the contents. 32.0 mass% or less, 31.5 mass% or less, 31.0 mass% or less, 30.5 mass% or less, 30.0 mass% or less, 29.5 mass% or less, 29.0 mass% or less, 28.5 mass% or less, 28.0 mass% or less Lower, 27.5% by mass or less, 27.0% by mass or less, 26.5% by mass or less, 26.0% by mass or less, 25.5% by mass or less, 25.0% by mass or less, 24.5% by mass or less, 24.0% by mass or less, 23.5% by mass % or less, 23.0 mass% or less, 22.5 mass% or less, 22.0 mass% or less, 21.5 mass% or less, 21.0 mass% or less, 20.5 mass% or less, 20.0 mass% or less, preferably 19.5 mass% or less , 19.0 mass% or less, 18.5 mass% or less, 18.0 mass% or less, 17.5 mass% or less, 17.0 mass% or less, 16.5 mass% or less, 16.0 mass% or less, 15.5 mass% or less, 15.0 mass% 14.5% by mass or less, 14.0% by mass or less, 13.5% by mass or less, 13.0% by mass or less, 12.5% ​​by mass or less, 12.0% by mass or less, 11.5% by mass or less, 11.0% by mass or less, 10.5 quality mass% or less, 10.0 mass% or less, 9.5 mass% or less, 9.0 mass% or less, 8.5 mass% or less, 8.0 mass% or less, 7.5 mass% or less, 7.0 mass% or less, 6.5 mass% or less, 6.0 mass% or less, 5 .5 mass% or less, 5.0 mass% or less, 4.5 mass% or less, 4.0 mass% or less, 3.5 mass% or less, 3.0 mass% or less, 2.5 mass% or less, 2.0 mass% or less, or 1.5 mass% or less.

[0048] [Oils and fats] The capsule contents of the present invention preferably further contain oils and fats, which have functions such as suppressing deformation of the capsule, adjusting the viscosity of the contents, and dispersing hydrophobic components in the contents.

[0049] The oils and fats are not particularly limited, but examples thereof include vegetable oils and fats, animal oils and fats, etc.

[0050] The vegetable oils and fats are not particularly limited, but examples thereof include olive oil, sesame oil, wheat germ oil, safflower oil, perilla oil, soybean oil, camellia oil, corn oil, peppermint oil, castor oil, cottonseed oil, palm oil, peanut oil, and refined oils derived from vegetable oils and fats.

[0051] Refined oils derived from vegetable fats and oils include medium-chain triglycerides (MCT), such as glyceryl tricaprylate, caprylic / capric triglyceride, and caprylic / capric / lauric triglyceride. Commercially available medium-chain triglycerides (MCT) include Coconard RK (glyceryl tricaprylate), Coconard MT (glyceryl tri(caprylic / capric)), Coconard ML (glyceryl tri(caprylic / capric / lauric) (manufactured by Kao Corporation); and ODO (glyceryl tri(caprylic / capric)) (manufactured by Nisshin Oillio Group, Ltd.). In this specification, "medium-chain fatty acid" refers to a saturated fatty acid having 5 to 12 carbon atoms or an unsaturated fatty acid having 5 to 12 carbon atoms, preferably a saturated fatty acid having 8 to 10 carbon atoms or an unsaturated fatty acid having 8 to 10 carbon atoms. In addition, "medium-chain triglyceride (MCT)" refers to glycerin to which two or three medium-chain fatty acids are ester-bonded. In one embodiment, the medium-chain triglyceride (MCT) is a mixture of non-volatile oily compounds obtained by pressing the kernels of seeds such as coconut and palm.

[0052] The animal fats and oils are not particularly limited, but examples thereof include fish oil, egg yolk oil, beef tallow, lard, refined oils derived from animal fats and oils, and the like.

[0053] Examples of refined oils derived from animal fats and oils include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), etc. DHA is found in large amounts in tuna, monkfish, mackerel, saury, yellowtail, horse mackerel, eel, salmon, sardines, etc. EPA is found in large amounts in tuna, mackerel, saury, yellowtail, horse mackerel, sardines, red sea bream, flounder, etc.

[0054] In one embodiment, the oil preferably includes vegetable oil. Also, in another embodiment, it is preferable that the oil includes vegetable oil and does not include animal oil. Compared to animal oil, vegetable oil has almost no taste or odor, so capsules with excellent flavor can be obtained. In another embodiment, the oil preferably includes at least one of medium-chain triglyceride (MCT) and safflower oil, and more preferably includes medium-chain triglyceride (MCT).

[0055] The above-mentioned oils and fats may be used alone or in combination of two or more.

[0056] The content of oils and fats is 0.1% or more of the total mass of the contents. Other related terms include: 0.5% or more of oils and fats, 1.0% or more of oils and fats, 1.5% or more of oils and fats, 2.0% or more of oils and fats, 2.5% or more of oils and fats, 3.0% or more of oils and fats, 3.5% or more of oils and fats, 4.0% or more of oils and fats, 4.5% or more of oils and fats, 5.0% or more of oils and fats, 5.5% or more of oils and fats, 6.0% or more of oils and fats, 6.5% or more of oils and fats, 7.0% or more of oils and fats, 7.5% or more of oils and fats, and 8.0% or more of oils and fats. 8.5% or more of quality, 9.0% or more of quality, 9.5% or more of quality, 10.0% or more of quality, 10.5% or more of quality, 11.0% or more of quality, 11.5% or more of quality, 12.0% or more of quality, 12.5% ​​or more of quality, 13.0% or more of quality, 13.5% or more of quality, 14.0% or more of quality, 14.5% or more of quality, 15.0% or more of quality, 15.5% or more of quality, 16.0% or more of quality, 16.5% or more of quality, 17.0% or more of quality, 17 5% or more by mass, 18.0% or more by mass, 18.5% or more by mass, 19.0% or more by mass, 19.5% or more by mass, 20.0% or more by mass, 20.5% or more by mass, 21.0% or more by mass, 21.5% or more by mass, 22.0% or more by mass, 22.5% or more by mass, 23.0% or more by mass, 23.5% or more by mass, 24.0% or more by mass, 24.5% or more by mass, 25.0% or more by mass, 25.5% or more by mass, 26.0% or more by mass. 26.5% or more of quality, 27.0% or more of quality, 27.5% or more of quality, 28.0% or more of quality, 28.5% or more of quality, 29.0% or more of quality, 29.5% or more of quality, 30.0% or more of quality, 30.5% or more of quality, 31.0% or more of quality, 31.5% or more of quality, 32.0% or more of quality, 32.5% or more of quality, 33.0% or more of quality, 33.5% or more of quality, 34.0% or more of quality, または34.5% or more of quality toshite moyoi.The content of fats and oils is preferably 34.5% by mass or less, 34.0% by mass or less, 33.5% by mass or less, 33.0% by mass or less, 32.5% by mass or less, 32.0% by mass or less based on the total mass of the contents. Lower, 31.5% by mass or less, 31.0% by mass or less, 30.5% by mass or less, 30.0% by mass or less, 29.5% by mass or less, 29.0% by mass or less, 28.5% by mass or less, 28.0% by mass or less, 27.5 mass% or less, 27.0 mass% or less, 26.5 mass% or less, 26.0 mass% or less, 25.5 mass% or less, 25.0 mass% or less, 24.5 mass% or less, 24.0 mass% or less, 23.5 mass% or less, 23.0 mass% or less, 22.5 mass% or less, 22.0 mass% or less, 21.5 mass% or less, 21.0 mass% or less, 20.5 mass% or less, 20.0 mass% or less, 19.5 mass% or less, 19.0 mass% 18.5% by mass or less, 18.0% by mass or less, 17.5% by mass or less, 17.0% by mass or less, 16.5% by mass or less, 16.0% by mass or less, 15.5% by mass or less, 15.0% by mass or less, 14. 5% by mass or less, 14.0% by mass or less, 13.5% by mass or less, 13.0% by mass or less, 12.5% ​​by mass or less, 12.0% by mass or less, 11.5% by mass or less, 11.0% by mass or less, 10.5% by mass or less , 10.0 mass% or less, 9.5 mass% or less, 9.0 mass% or less, 8.5 mass% or less, 8.0 mass% or less, 7.5 mass% or less, 7.0 mass% or less, 6.5 mass% or less, 6.0 mass% or less, 5.5 It may be less than or equal to mass %, less than 5.0 mass %, less than 4.5 mass %, less than 4.0 mass %, less than 3.5 mass %, less than 3.0 mass %, less than 2.5 mass %, less than 2.0 mass %, or less than 1.5 mass %.

[0057] In one embodiment, when the oil or fat contains animal oil or fat, preferably DHA, the content of the animal oil or fat is preferably 50% by mass or less, more preferably 40% by mass or less, or 30% by mass or less, relative to the total mass of the contents, and from the viewpoint of suppressing the taste and odor of fish and improving the flavor, it is even more preferably 20% by mass or less or 15% by mass or less, and particularly preferably 1 to 20% by mass, 1 to 15% by mass, 5 to 20% by mass, or 5 to 15% by mass.

[0058] [Emulsifier] The capsule contents of the present invention preferably further contain an emulsifier, which has functions such as suppressing phase separation of the contents (for example, phase separation between the first gelling agent and the oil) and dispersing hydrophobic components in the contents.

[0059] The emulsifier is not particularly limited, but examples thereof include lecithin, enzymatically decomposed lecithin, glycerin fatty acid ester, sucrose fatty acid ester, saponin, and wax.

[0060] Lecithin is a glycerophospholipid containing glycerin, choline, and fatty acids. Examples of the fatty acids include palmitic acid, stearic acid, oleic acid, linoleic acid, and α-linolenic acid. Lecithin is usually a mixture of glycerophospholipids. Lecithin can be obtained by extraction from chicken eggs, soybeans, rapeseed, beef, etc. Among these, soybean lecithin and egg yolk lecithin are preferred, and soybean lecithin is more preferred. The composition of the glycerophospholipids contained in lecithin can be appropriately adjusted, for example, by selecting raw materials, extraction methods, purification methods, etc. Commercially available lecithin products include J Lecithin CL (manufactured by J-Oil Mills Co., Ltd.), SLP Paste, SLP-PI Powder, SLP-PC70, and SLP-White (manufactured by Tsuji Oil Mills Co., Ltd.).

[0061] Enzyme-degraded lecithin is lecithin that has been enzymatically degraded. Commercially available enzymatically degraded lecithin includes SLP Paste Lyso (enzymatically degraded lecithin, manufactured by Tsuji Oil Mills Co., Ltd.). The enzyme is, for example, phospholipase A １ (P.L.A. １ ), phospholipase A ２ (P.L.A. ２ ), phospholipase D (PLD), preferably PLA ２ PLA ２typically cleaves the ester bond between a fatty acid and glycerin at the sn-2 position (β-position) of lecithin. As a result, the resulting enzymatically decomposed lecithin may contain a degradation product having a fatty acid ester at the sn-1 position (α-position), a hydroxy group at the sn-2 position (β-position), and a choline phosphate ester at the sn-3 position (γ-position). The decomposition rate of the enzymatically decomposed lecithin is preferably 30 to 90%.

[0062] Examples of enzymatically decomposed lecithin include liquid enzymatically decomposed lecithin, powdered enzymatically decomposed lecithin, and fractionated enzymatically decomposed lecithin. Liquid enzymatically decomposed lecithin is a decomposition mixture obtained by enzymatic decomposition. Powdered enzymatically decomposed lecithin is a powdered decomposition mixture obtained by removing oil from the liquid enzymatically decomposed lecithin and separating and recovering phospholipids. Fractionated enzymatically decomposed lecithin is a decomposition mixture obtained by fractionating and purifying the powdered enzymatically decomposed lecithin to adjust the phospholipid concentration.

[0063] Glycerin fatty acid esters have a structure in which a fatty acid is ester-bonded to one or two of the three hydroxyl groups of glycerin. Examples of glycerin fatty acid esters include, but are not limited to, acetate monoglyceride, lactate monoglyceride, citrate monoglyceride, diacetyltartaric acid monoglyceride, succinate monoglyceride, polyglycerin fatty acid esters, and polyglycerin condensed linosyl acid esters.

[0064] Sucrose fatty acid esters have a structure in which a fatty acid is ester-bonded to 1 to 8, preferably 1 to 3, of the eight hydroxyl groups of sucrose. Examples of sucrose fatty acid esters include, but are not limited to, sucrose stearate, sucrose palmitate, sucrose myristate, sucrose oleate, sucrose laurate, sucrose behenate, sucrose erucate, and sucrose mixed fatty acid (oleate / palmitate / stearate) esters.

[0065] Saponins are glycosides containing sapogenins (aglycones) with triterpene or steroid skeletons and sugar chains. There are a variety of molecular species depending on the aglycone structure, sugar chain structure, and whether or not the sugar chains have been modified (e.g., acetylated) with respect to the hydroxyl groups.

[0066] Specific examples of saponins include soybean saponin, onjisaponin, platycodon saponin, senegasaponin, ginsenoside, and the like.

[0067] Wax, also called wax, is an ester of fatty acids and alcohols obtained from plants and animals. Specific examples of wax include beeswax, white beeswax, carnauba wax, rice bran wax, carnauba wax, and lanolin.

[0068] In one embodiment, the emulsifier preferably comprises at least one selected from the group consisting of lecithin, enzymatically decomposed lecithin, glycerin fatty acid ester, sucrose fatty acid ester, saponin, and wax, more preferably at least one selected from the group consisting of lecithin, enzymatically decomposed lecithin, and glycerin fatty acid ester, and from the viewpoint of further suppressing phase separation between the first gelling agent and the fat or oil, it is even more preferably at least one selected from the group consisting of lecithin, liquid enzymatically decomposed lecithin, powdered enzymatically decomposed lecithin, and fractionated enzymatically decomposed lecithin, and from the viewpoint of reducing the rate of moisture loss of the contents, it is particularly preferable to include liquid enzymatically decomposed lecithin. In another embodiment, the emulsifier preferably comprises at least one of lecithin and enzymatically decomposed lecithin, from the viewpoint of further suppressing phase separation between the first gelling agent and the fat or oil, and more preferably to include enzymatically decomposed lecithin, from the viewpoint of reducing the rate of moisture loss of the contents.

[0069] The above-mentioned emulsifiers may be used alone or in combination of two or more kinds.

[0070] The content of the emulsifier is preferably 0.1% by mass or more, and may be 0.3% by mass or more, 0.5% by mass or more, 0.8% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 3.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, or 9.0% by mass or more, based on the total mass of the contents. The content of the emulsifier is preferably 10.0% by mass or less, and may be 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, 5.5% by mass or less, 5.0% by mass or less, 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, 2.5% by mass or less, 2.0% by mass or less, or 1.0% by mass or less, based on the total mass of the contents.

[0071] [Useful Ingredients] The contents of the capsule of the present invention may further contain a useful ingredient. The useful ingredient is not particularly limited as long as it is a component other than the first gelling agent, fats and oils, and emulsifier, and has a desirable effect on humans when ingested. For example, DHA and EPA are considered to be fats and oils, and therefore are not considered to be "useful ingredients."

[0072] Examples of useful ingredients include therapeutic agents for diseases such as hypnotics, psychotropic drugs, antiepileptic drugs, drugs for treating Parkinson's syndrome, analgesics, drugs for treating Alzheimer's disease, antiallergic drugs, cardiotonic drugs, antiarrhythmic drugs, antianginal drugs, antihypertensive drugs, antihyperlipidemic drugs, diuretics, expectorants, antiasthmatic drugs, antacids, drugs for treating peptic ulcers, antithrombotic drugs, thrombolytic drugs, anti-inflammatory drugs, drugs for treating gout, drugs for treating osteoporosis, drugs for treating rheumatoid arthritis, drugs for treating diabetes, anticancer drugs, antibiotics, antifungal drugs, and immunosuppressants; and therapeutic agents for diseases such as cinnamon bark, peony root, apricot kernel, peach kernel, licorice, Phellodendron bark, and tin. Examples of effective ingredients include herbal medicines such as Pi, Picea, Senega, Clove, Angelica Root, Gentian, Rhus Root, Swertia Root, Rehmannia Root, Digitalis, Valerian, Platycodon grandiflorum, Aloe, Pinellia Root, Turmeric, and Ginger; herbal medicines such as Kakkonto, Anchusan, Goryosan, Shoseiryuto, Toki-shakuyakusan, and Mao-to; health-promoting ingredients such as vitamins, minerals, collagen, coenzyme Q10, lutein, blueberries, placenta, soy isoflavones, lactic acid bacteria, and bifidobacteria; and aromatic ingredients such as caryophyllene, menthol, limonene, sesquiterpenes, and vanillin. These active ingredients may be used alone or in combination of two or more.

[0073] The content of the useful ingredient can be appropriately set depending on the type of useful ingredient, the preferred intake amount, etc.

[0074] [Solvent] The contents of the capsule of the present invention may further contain a solvent, which has the functions of adjusting the viscosity of the contents and dispersing the components in the contents.

[0075] Specific examples of the solvent include water and organic solvents.

[0076] The organic solvent is not particularly limited, but examples thereof include ethanol, isopropyl alcohol, acetone, and ethyl butyrate.

[0077] Of these, the solvent preferably contains water. The above-mentioned solvents may be used alone or in combination of two or more.

[0078] The content of the solvent is preferably 1.0% by mass or more, and may be 2.0% by mass or more, 3.0% by mass or more, 4.0% by mass or more, 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10.0% by mass or more, 11.0% by mass or more, 12.0% by mass or more, 13.0% by mass or more, 14.0% by mass or more, 15.0% by mass or more, 16.0% by mass or more, 17.0% by mass or more, 18.0% by mass or more, or 19.0% by mass or more, based on the total mass of the contents. The content of the solvent is preferably 20.0% by mass or less, and may be 19.0% by mass or less, 18.0% by mass or less, 17.0% by mass or less, 16.0% by mass or less, 15.0% by mass or less, 14.0% by mass or less, 13.0% by mass or less, 12.0% by mass or less, 11.0% by mass or less, 10.0% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, or 3.0% by mass or less, relative to the total mass of the contents. The same applies when the solvent is water.

[0079] When a drying process is included in the soft capsule manufacturing process, the content of the solvent of the present invention is reduced. The solvent content of the present invention means the content of the solvent (water) contained in the soft capsule after the drying process. Therefore, the solvent content of the fill composition before drying is higher than the solvent content after drying.

[0080] It is preferable that the total content (X) of sorbitol, maltitol, xylitol, lactitol, and sucrose, and the content (Y) of water, relative to the total mass of the contents, satisfy the following formula (1), since crystal precipitation can be effectively suppressed: Formula (1): 2.0≦X / Y≦15.0 X / Y may be 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, 6.0 or more, 6.2 or more, 6.4 or more, 6.6 or more, or 6.8. Furthermore, X / Y may be 14.5 or less, 14.0 or less, 13.5 or less, 13.0 or less, 12.5 or less, 12.0 or less, 11.5 or less, 11.0 or less, 10.5 or less, 10.0 or less, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.8 or less, 6.6 or less, 6.4 or less, 6.2 or less, 6.0 or less, 5.8 or less, 5.6 or less, 5.4 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.8 or less, 2.6 or less, 2.4 or less, or 2.2 or less.

[0081] It is preferable that the total content (Z) of sorbitol, maltitol, xylitol, and lactitol and the content (Y) of water relative to the total mass of the contents satisfy the following formula (2), since this effectively suppresses crystal precipitation: Formula (2): 0.2≦Z / Y≦12.0 Z / Y may be 0.4 or more, 0.6 or more, 0.8 or more, 1.0 or more, 1.2 or more, 1.2 or more, 1.4 or more, 1.6 or more, 1.8 or more, 2.0 or more, 2.2 or more, 2.4 or more, 2.6 or more, 2.8 or more, 3.0 or more, 3.2 or more, 3.4 or more, 3.6 or more, 3.8 or more, 4.0 or more, 4.2 or more, 4.4 or more, 4.6 or more, 4.8 or more, 5.0 or more, 5.2 or more, 5.4 or more, 5.6 or more, 5.8 or more, or 6.0 or more. Also, Z / Y is 14.5 or less, 14.0 or less, 13.5 or less, 13.0 or less, 12.5 or less, 12.0 or less, 11.5 or less, 11.0 or less, 10.5 or less, 10.0 or less. Lower, 9.5 or less, 9.0 or less, 8.5 or less, 8.0 or less, 7.5 or less, 7.0 or less, 6.8 or less, 6.6 or less, 6.4 or less, 6.2 or less, 6.0 or less, 5.8 or less, 5. It may be 6 or less, 5.4 or less, 5.2 or less, 5.0 or less, 4.8 or less, 4.6 or less, 4.4 or less, 4.2 or less, 4.0 or less, 3.8 or less, 3.6 or less, 3.4 or less, 3.2 or less, 3.0 or less, 2.8 or less, 2.6 or less, 2.4 or less, 2.2 or less, 2.0 or less, 1.8 or less, 1.6 or less, 1.4 or less, 1.2 or less, or 1.0 or less.

[0082] [Additives] The capsule contents of the present invention may further contain additives. Examples of additives include antifoaming agents, sweeteners (starch syrup, high-fructose corn syrup, sorbitol, maltitol, xylitol, sugar alcohols other than lactitol, sucralose, acesulfame potassium, stevia extract, trehalose, neotame, thaumatin, aspartame, etc.), preservatives, colorants, flavoring agents, fragrances, antioxidants, pH adjusters, and sequestering agents. These additives may be used alone or in combination of two or more.

[0083] <Coating> The coating of the capsule of the present invention is not particularly limited as long as it can cover the contents and retain them.

[0084] The content of the shell is preferably 10.0 to 70.0% by mass, more preferably 20.0 to 60.0% by mass, based on the total mass of the capsule.

[0085] The coating thickness is preferably 150 μm or more, more preferably 200 to 800 μm, even more preferably 250 to 800 μm, and particularly preferably 250 to 500 μm. The coating thickness can be measured using a digital microscope (for example, a VHX-900 manufactured by Keyence Corporation, using a 10 μm calibration scale). Specifically, the capsule can be cut into equal parts with a sharp blade, and the coating thickness of the cross section can be measured using the digital microscope.

[0086] In one embodiment, the capsule is a soft capsule, and the shell thereof preferably contains a gelling agent (the gelling agent contained in the shell is also referred to as a "second gelling agent"). The shell may further contain a plasticizer, a solvent, an additive, etc., as necessary. The second gelling agent used is one that exhibits suitable viscosity and fluidity during production and suitable physical properties such as strength, heat sealability, and crack resistance after the shell is formed.

[0087] Specific examples of the second gelling agent include gelatin, casein, polysaccharides, starches, and the like.

[0088] As the gelatin, casein, polysaccharides and starches, those mentioned above can be used.

[0089] In one embodiment, the second gelling agent contained in the coating preferably contains gelatin, more preferably 150 to 300 bloom gelatin. In another embodiment, the gelling agent preferably contains bovine gelatin and / or porcine gelatin, from the viewpoints of versatility and excellent moldability. In another embodiment, the second gelling agent preferably contains a polysaccharide, more preferably at least one selected from the group consisting of carrageenan, agar, pullulan, xanthan gum, gellan gum, locust bean gum, and pectin, and even more preferably at least one of carrageenan and agar. In another embodiment, the second gelling agent preferably does not contain gelatin but contains a polysaccharide, more preferably does not contain gelatin but contains at least one selected from the group consisting of carrageenan, agar, pullulan, xanthan gum, gellan gum, locust bean gum, and pectin, and even more preferably does not contain gelatin but contains at least one of carrageenan and agar. By not including gelatin, it is possible to obtain soft capsules that can be suitably used by subjects who avoid ingesting gelatin for reasons of religion, vegetarianism, allergies, etc. In another embodiment, the second gelling agent preferably contains starches, more preferably contains modified starches, even more preferably contains etherified starches, and particularly preferably contains hydroxypropylated starches. In another embodiment, the second gelling agent preferably does not contain gelatin but contains starches, more preferably does not contain gelatin but contains modified starches, even more preferably does not contain gelatin but contains etherified starches, and particularly preferably does not contain gelatin but contains hydroxypropylated starches. By not including gelatin, it is possible to obtain soft capsules that can be suitably used by subjects who avoid ingesting gelatin for reasons of religion, vegetarianism, allergies, etc.

[0090] The second gelling agents may be used alone or in combination of two or more.

[0091] The content of the second gelling agent is preferably 1.0 to 90.0% by mass, more preferably 5 to 85% by mass, and even more preferably 5.0 to 80.0% by mass, relative to the total mass of the coating. In one embodiment, when the second gelling agent is gelatin, the content of gelatin is preferably 10.0 to 90.0% by mass, more preferably 20.0 to 80.0% by mass, even more preferably 30.0 to 80.0% by mass, and particularly preferably 50.0 to 80.0% by mass, relative to the total mass of the coating. In another embodiment, when the second gelling agent is a polysaccharide, the content of the polysaccharide is preferably 1.0 to 60.0% by mass, more preferably 5.0 to 50.0% by mass, even more preferably 5.0 to 40.0% by mass, and particularly preferably 10.0 to 30.0% by mass, relative to the total mass of the coating. In another embodiment, when the second gelling agent is composed of gelatin and polysaccharides, the total content of the gelatin and polysaccharides is preferably 10.0 to 90.0% by mass, more preferably 20.0 to 80.0% by mass, and even more preferably 30.0 to 60.0% by mass, relative to the total mass of the coating. In another embodiment, when the second gelling agent is composed of polysaccharides and starches, the total content of the polysaccharides and starches is preferably 10.0 to 90.0% by mass, more preferably 20.0 to 80.0% by mass, even more preferably 30.0 to 80.0% by mass, and particularly preferably 40.0 to 80.0% by mass, relative to the total mass of the coating. In another embodiment, when the second gelling agent is composed of gelatin and starch, the total content of the gelatin and starch is preferably 10.0 to 90.0% by mass, more preferably 30.0 to 90.0% by mass, and even more preferably 50.0 to 85.0% by mass, relative to the total mass of the coating. In another embodiment, when the second gelling agent is composed of gelatin, a polysaccharide, and a starch, the total content of the gelatin, polysaccharide, and starch is preferably 10.0 to 90.0% by mass, more preferably 20.0 to 80.0% by mass, and even more preferably 40.0 to 70.0% by mass, relative to the total mass of the coating.

[0092] [Plasticizer] The capsule shell of the present invention may further contain a plasticizer. When the present invention is a soft capsule, it is preferable to add a plasticizer to the shell to impart flexibility.

[0093] The plasticizer is not particularly limited, but examples thereof include polyhydric alcohols such as glycerin, mannitol, ethylene glycol, and propylene glycol; cellulose derivatives such as hydroxymethyl cellulose (HPMC), hydroxypropyl cellulose (HPC), methyl cellulose (MC), and carboxymethyl cellulose (CMC); and polymers such as polyvinyl alcohol, polyethylene glycols, and polyvinylpyrrolidone.

[0094] Among these, the plasticizer preferably contains a polyhydric alcohol, and more preferably contains glycerin. The above-mentioned plasticizers may be used alone or in combination of two or more kinds.

[0095] The content of the plasticizer is preferably 1.0 to 80% by mass, more preferably 10.0 to 60.0% by mass, and even more preferably 20.0 to 50.0% by mass, based on the total mass of the coating.

[0096] [Solvent] The capsule shell of the present invention may contain a solvent, which can adjust the viscosity of the shell.

[0097] As the solvent, the above-mentioned solvents are used.

[0098] The content of the solvent is preferably 20.0 mass % or less, more preferably 17.0 mass % or less, even more preferably 15.0 mass % or less, and particularly preferably 8.0 to 15.0 mass %, relative to the total mass of the coating.

[0099] [Additives] The capsule shell of the present invention may further contain additives, which may be the same as those used in the contents.

[0100] 2. Capsule Manufacturing Method According to one aspect of the present invention, there is provided a method for manufacturing a capsule. A known method is used as the manufacturing method for the capsule. One aspect of the soft capsule manufacturing method of the present invention includes a filling step of filling a coating composition with a fill composition, and a drying step of drying the resulting filling.

[0101] [Filling Step] The filling step is a step of filling the coating composition with the content composition.

[0102] (Fill composition) The fill composition is filled into the coating composition and then dried in the drying process described below to become the fill of the soft capsule. The fill composition contains one or more selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol. The fill composition may further contain a first gelling agent, oils and fats, an emulsifier, a useful ingredient, a solvent, an additive, etc.

[0103] The sorbitol, maltitol, xylitol, lactitol, first gelling agent, oils and fats, emulsifiers, useful ingredients, solvents, and additives are the same as those described above. The content of each component in the fill composition is based on the composition of the fill contained in the final capsule product. Therefore, if part of the solvent volatilizes during a drying process or the like included in the capsule manufacturing process, the weight loss due to volatilization can be calculated to determine the composition of the fill composition.

[0104] The contents of sorbitol, maltitol, xylitol, and lactitol are the same as those described above. The total contents of sorbitol, maltitol, xylitol, and lactitol, the total contents of sorbitol and maltitol, the total contents of sorbitol and xylitol, the total contents of sorbitol and lactitol, the total contents of maltitol and xylitol, the total contents of maltitol and lactitol, the total contents of xylitol and lactitol, and the total contents of sorbitol, maltitol, xylitol, lactitol, and sucrose are the same as those described above. The contents of sucrose, the first gelling agent, the oil and fat, and the emulsifier are also the same as those described above.

[0105] The content of the solvent is preferably 5.0% by mass or more, 6.0% by mass or more, 7.0% by mass or more, 8.0% by mass or more, 9.0% by mass or more, 10.0% by mass or more, 11.0% by mass or more, 12.0% by mass or more, 13.0% by mass or more, 14.0% by mass or more, 15.0% by mass or more, 16.0% by mass or more, 17.0% by mass or more, 18.0% by mass or more, 19.0% by mass or more, 20.0% by mass or more, based on the total mass of the composition for contents. or more, 21.0 mass% or more, 22.0 mass% or more, 23.0 mass% or more, 24.0 mass% or more, 25.0 mass% or more, 26.0 mass% or more, 27.0 mass% or more, 28.0 mass% or more, 29.0 mass% or more, 30.0 mass% or more, 31.0 mass% or more, 32.0 mass% or more, 33.0 mass% or more, 34.0 mass% or more, 35.0 mass% or more, 36.0 mass% or more, or 37.0 mass% or more. The content of the solvent is preferably 37.0% by mass or less, 36.0% by mass or less, 35.0% by mass or less, 34.0% by mass or less, 33.0% by mass or less, 32.0% by mass or less, 31.0% by mass, based on the total mass of the contents. 30.0% by mass or less, 29.0% by mass or less, 28.0% by mass or less, 27.0% by mass or less, 26.0% by mass or less, 25.0% by mass or less, 24.0% by mass or less, 23.0% by mass or less, 22.0% by mass or less, 21 The content may be 0% by mass or less, 20.0% by mass or less, 19.0% by mass or less, 18.0% by mass or less, 17.0% by mass or less, 16.0% by mass or less, 15.0% by mass or less, 14.0% by mass or less, 13.0% by mass or less, 12.0% by mass or less, 11.0% by mass or less, 10.0% by mass or less, 9.0% by mass or less, 8.0% by mass or less, 7.0% by mass or less, 6.0% by mass or less, 5.0% by mass or less, 4.0% by mass or less, or 3.0% by mass or less. The same applies when the solvent is water.

[0106] (Coating composition) The coating composition is filled with the content composition in the filling step to form a wet coating, which is then dried in the drying step described below to form the soft capsule coating. The coating composition preferably contains a second gelling agent. The coating composition may further contain a plasticizer, a solvent, an additive, etc., as necessary.

[0107] The second gelling agent, plasticizer, solvent, and additives are the same as those described above.

[0108] The content of the second gelling agent is preferably 1.0 to 90.0% by mass, more preferably 5.0 to 85.0% by mass, and even more preferably 5.0 to 50.0% by mass, relative to the total mass of the coating composition. In one embodiment, when the second gelling agent is gelatin, the content of gelatin is preferably 10.0 to 80.0% by mass, more preferably 20.0 to 70.0% by mass, even more preferably 30.0 to 60.0% by mass, and particularly preferably 30.0 to 50.0% by mass, relative to the total mass of the coating composition. In another embodiment, when the second gelling agent is a polysaccharide, the content of the polysaccharide is preferably 1.0 to 50.0% by mass, more preferably 1.0 to 40.0% by mass, even more preferably 1.0 to 30.0% by mass, and particularly preferably 1.0 to 20.0% by mass, relative to the total mass of the coating composition. In another embodiment, when the second gelling agent is composed of gelatin and polysaccharides, the total content of the gelatin and polysaccharides is preferably 10.0 to 90.0 mass%, more preferably 20.0 to 70.0 mass%, even more preferably 30.0 to 60.0 mass%, and particularly preferably 30.0 to 55.0 mass%, relative to the total mass of the coating composition. In another embodiment, when the second gelling agent is composed of polysaccharides and starches, the total content of the polysaccharides and starches is preferably 10.0 to 90.0 mass%, more preferably 20.0 to 80.0 mass%, even more preferably 20.0 to 60.0 mass%, and particularly preferably 20.0 to 40.0 mass%, relative to the total mass of the coating composition. In another embodiment, when the second gelling agent is composed of gelatin and starches, the total content of the gelatin and starches is preferably 10.0 to 90.0% by mass, more preferably 20.0 to 80.0% by mass, even more preferably 20.0 to 60.0% by mass, and particularly preferably 20.0 to 50.0% by mass, relative to the total mass of the coating composition.In another embodiment, when the second gelling agent is composed of gelatin, polysaccharides, and starches, the total content of the gelatin, polysaccharides, and starches is preferably 10.0 to 90.0% by mass, more preferably 20.0 to 80.0% by mass, even more preferably 20.0 to 60.0% by mass, and particularly preferably 20.0 to 40.0% by mass, relative to the total mass of the coating composition.

[0109] The content of the plasticizer is preferably 1.0 to 80.0% by mass, more preferably 5.0 to 60.0% by mass, and even more preferably 10.0 to 40.0% by mass, based on the total mass of the coating composition.

[0110] The content of the solvent is preferably 90.0% by mass or less, more preferably 80.0% by mass or less, even more preferably 70.0% by mass or less, and particularly preferably 20.0 to 60.0% by mass, based on the total mass of the coating composition.

[0111] In one embodiment, when the second gelling agent is gelatin, the content of the solvent is preferably 10.0 to 90.0% by mass, more preferably 10.0 to 80.0% by mass, even more preferably 20.0 to 60.0% by mass, and particularly preferably 20.0 to 40.0% by mass, relative to the total mass of the coating composition. In another embodiment, when the second gelling agent is a polysaccharide, the content of the solvent is preferably 10.0 to 90.0% by mass, more preferably 20.0 to 80.0% by mass, even more preferably 30.0 to 70.0% by mass, and particularly preferably 40.0 to 60.0% by mass, relative to the total mass of the coating composition. In another embodiment, when the second gelling agent is composed of gelatin and a polysaccharide, the content of the solvent is preferably 10.0 to 90.0 mass%, more preferably 20.0 to 80.0 mass%, even more preferably 30.0 to 70.0 mass%, and particularly preferably 40.0 to 60.0 mass%, relative to the total mass of the coating composition. In another embodiment, when the second gelling agent is composed of a polysaccharide and a starch, the content of the solvent is preferably 10.0 to 90.0 mass%, more preferably 20.0 to 80.0 mass%, even more preferably 30.0 to 70.0 mass%, and particularly preferably 40.0 to 60.0 mass%, relative to the total mass of the coating composition. In one embodiment, when the second gelling agent is composed of gelatin and starch, the content of the solvent is preferably 10.0 to 90.0 mass%, more preferably 10.0 to 80.0 mass%, even more preferably 20.0 to 60.0 mass%, and particularly preferably 20.0 to 40.0 mass%, relative to the total mass of the coating composition. In another embodiment, when the second gelling agent is composed of gelatin, polysaccharides, and starches, the content of the solvent is preferably 10.0 to 90.0 mass%, more preferably 20.0 to 80.0 mass%, even more preferably 30.0 to 70.0 mass%, and particularly preferably 40.0 to 60.0 mass%, relative to the total mass of the coating composition.

[0112] (Filling) The filling method is not particularly limited, but is preferably a punching method. The punching method is usually performed using a rotary die type capsule filling machine. More specifically, the punching method is a method in which two film sheets obtained from a film composition are sandwiched between a pair of cylindrical dies so as to overlap each other, a content composition is injected between the two film sheets, and pressure cutting and pressure bonding are performed simultaneously using the dies.

[0113] The drying step is a step of drying the obtained filling. The obtained filling has a configuration in which the content composition is filled in the wet film. In the drying step, for example, the content composition becomes the content by volatilizing at least a part of the solvent contained in the content composition, and the wet film becomes a film by removing the moisture contained in the wet film.

[0114] The temperature and relative humidity during drying are not particularly limited, but drying is preferably performed in an environment of a temperature of 20 to 45° C. and a relative humidity of 30% RH or less.

[0115] In one embodiment, the drying step is preferably carried out until the moisture content of the contents falls below 20% by mass, more preferably 5 to 20% by mass, 5 to 15% by mass, or 8 to 15% by mass, and even more preferably 9 to 12.5% ​​by mass, or 10 to 13% by mass.

[0116] The drying time in the drying step is not particularly limited, but is preferably 1 to 30 days, more preferably 3 to 20 days, and particularly preferably 3 to 10 days.

[0117] As described above, the contents and the coating of the soft capsule may be in the form of the contents composition and the coating composition before filling, with at least a portion of the solvent removed.

[0118] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples.

[0119] Example 1 (1) Preparation of Content Composition 23% by mass of water, 5% by mass of a first gelling agent, BCN200S (gelatin, manufactured by Nitta Gelatin Co., Ltd.), and Desfan-10 (preservative, manufactured by Tsuruya Chemical Industry Co., Ltd.) were placed in a heating tank equipped with a stirrer. After confirming that the gelatin had absorbed water and swelled, the mixture was heated and dissolved at 70 to 85°C. Next, 37.5% by mass of sucrose, 6.25% by mass of sorbitol FP (sorbitol content of 90% or more, manufactured by Bussan Food Co., Ltd.), and 6.25% by mass of Recis (maltitol content of 98% or more, manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) were heated and dissolved at 70 to 85°C. Furthermore, 10% by mass of Coconard ML (medium-chain triglyceride (MCT), manufactured by Kao Corporation) as an oil and fat, 1% by mass of SLP Paste Lyso (enzymatically hydrolyzed lecithin, manufactured by Tsuji Oil Mills Co., Ltd.) as an emulsifier, and Awabreak G-109(A) (emulsifier preparation, manufactured by Taiyo Kagaku Co., Ltd.) as an antifoaming agent were mixed at 70 to 85°C. The resulting mixture was heated at 70 to 85°C and defoamed using a vacuum defoamer. Separately, 1.4 parts of citric acid (purified citric acid, manufactured by Fuso Chemical Co., Ltd.) and 0.8 parts of trisodium citrate (manufactured by Iwata Scientific Co., Ltd.) were added to 4% by mass of water and dissolved by heating at 70 to 85°C to prepare an acidulant solution. The defoamed solution and the acidulant solution were cooled to temperatures of 40 to 50°C, and then mixed. 1% by mass of flavor was added to the mixture to prepare a content composition. The content composition was stored in a heated container at 35 to 45°C.

[0120] The prepared contents compositions were evaluated for moisture loss rate, viscosity, degree of separation, and flavor as follows.

[0121] (Evaluation of moisture loss rate) Approximately 10.0 g of the content composition was placed in a 50 mm diameter petri dish at a liquid temperature of 45±3°C, and the dish was covered. After solidification in an environment of 25±3°C, the lid was removed and the composition was stored in an environment of 25±3°C and 35±5% humidity. When the moisture loss rate (weight loss rate) after storage for 2 days was checked, it was found to be in the range of 2 to 10% by mass, indicating that there was no problem with moisture removal during the drying process.

[0122] (Viscosity Evaluation) 40 mL of the content composition was placed in a glass standard bottle No. 6 (volume 55 mL) and allowed to stand at 40°C for 90 minutes. The viscosity (cps) was then measured at 40°C using a digital viscometer LVDV-115 (manufactured by Brookfield Corporation), which is a rotational viscometer (rotation speed: 12 rpm). The results are shown in Tables 1 to 3. The viscosity of the content composition of Comparative Example 2 was too high to measure. The viscosity of the content composition measured was not too high, and the solution had fluidity, resulting in values ​​that would not pose a problem for capsule processing. The viscosity of the content compositions of Examples 28 to 30 was not measured.

[0123] (Evaluation of Separation Degree) The content compositions were allowed to stand at 40° C., and the solutions were visually observed after 3 hours and 5 hours. No separation was observed in any of the content compositions, and the solutions were suitable for capsule processing.

[0124] (Evaluation of Flavor) 40 mL of the content composition was placed in a standard glass bottle No. 6 (volume 55 mL), the lid was placed on the bottle, and the contents were allowed to stand overnight in a refrigerator to solidify. The standard glass bottle No. 6 containing the content composition was removed from the refrigerator and allowed to return to room temperature (23°C). 1 g of the content removed from the standard glass bottle No. 6 was tasted. None of the content compositions gave off an unpleasant odor or gave an unpleasant feeling when eaten, and were therefore suitable for use as food.

[0125] (2) Preparation of Coating Composition A coating composition was prepared by mixing 100% by mass of BCN200S (gelatin, manufactured by Nitta Gelatin Co., Ltd.), which is a second gelling agent, 80% by mass of glycerin, 15% by mass of a sweetener, and 60% by mass of purified water.

[0126] (3) Production of Soft Capsules The content composition and coating composition prepared above were used to form football-shaped soft capsules by punching using a rotary die capsule filling machine. The resulting soft capsules were dried in a rotary tumbler dryer and then shelf-dried for 120 hours to produce soft capsules. Note that the water in the content composition volatilized during drying, and the water content of the soft capsule content was 11.0% by mass relative to the total mass of the content. The average major axis of the soft capsules was 17 mm. The composition of the content in the soft capsules is shown in Tables 1 to 3 below.

[0127] [Examples 2 to 30, Comparative Examples 1 to 5] The content compositions were changed to the compositions of the Examples and Comparative Examples shown in Tables 1 to 3, and the content compositions were dried. Note that "Recis," "Xylitol," and "Lactitol" in Tables 1 to 3 refer to the following products: Recis: maltitol content of 98% by mass or more, manufactured by Mitsubishi Corporation Life Sciences; Xylitol (food additive): xylitol content of 98.5% by mass or more, manufactured by Mitsubishi Corporation Life Sciences; Lactitol LC-1: lactitol monohydrate, lactitol content of 95% by mass or more (based on solid content), manufactured by Bussan Food Science Co., Ltd.

[0128] (Evaluation of Crystal Precipitation in Contents) Approximately 10.0 g of the prepared content composition was placed in a 50 mm diameter Petri dish at a liquid temperature of 45±3°C, and the dish was covered. After solidification in an environment of 25±3°C, the lid was removed and the content composition was stored in an environment of 25±3°C and 35±5% humidity. After the water had evaporated from the prepared content and the content composition had been dried to a water content of 11.0% by mass, it was visually inspected for the presence of crystal precipitation. The results are shown in Tables 1 to 3.

[0129] The content compositions of Examples 2 to 30 and Comparative Examples 1 to 5 were evaluated for moisture loss rate, viscosity, degree of separation, and flavor in the same manner as in Example 1. The moisture loss rate and viscosity of the content compositions of Examples 2 to 30 and Comparative Examples 1 to 5 were as shown in Tables 1 to 3. The moisture loss rate of these content compositions was a property that did not pose a problem when removing moisture in the drying process. Furthermore, the viscosity of these content compositions was not too high, and the solutions were fluid, with values ​​that did not pose a problem for encapsulation. No separation was observed in the content compositions of Examples 2 to 30 and Comparative Examples 1 to 5, and the solutions were not problematic for encapsulation. The content compositions of Examples 2 to 30 and Comparative Examples 1 to 5 did not have an unusual odor or unpleasant taste when eaten, and were therefore satisfactory as foods.

[0130] (Evaluation of Crystallization of Contents in Soft Capsules) One month after production, 20 soft capsules of Example 7 and Comparative Example 1 were equally divided with scissors to check whether or not a portion of the content had crystallized. The content of the soft capsule of Example 7 had not crystallized, but the content of the soft capsule of Comparative Example 1 had partially crystallized.

[0131]

[0132] As shown in Tables 1 to 3, crystals precipitated in the contents of Comparative Examples 1 and 2, which did not contain sorbitol, maltitol, xylitol, or maltitol. Furthermore, crystals precipitated in the contents of Comparative Examples 1, 3, 4, and 5, which contained a high sucrose content. Furthermore, crystals did not precipitate in contents containing two or more of sorbitol, maltitol, xylitol, and lactitol, with a total content of these of 1.0 to 80.0% by mass. Crystals did not precipitate in contents containing only one of sorbitol, maltitol, or lactitol from among sorbitol, maltitol, xylitol, and lactitol (Examples 2, 3, 5, 9, 10, 12, 14, and 21).

Claims

1. A capsule comprising a fill and a coating, wherein the fill contains one or more selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol, the total content of the sorbitol, maltitol, xylitol, and lactitol being 1.0 to 80.0% by mass relative to the total mass of the fill, and the sucrose content being 45.0% by mass or less relative to the total mass of the fill.

2. The capsule of claim 1, wherein the contents do not contain sucrose.

3. The capsule according to claim 1, wherein the sorbitol content is 60.0% by mass or less relative to the total mass of the contents.

4. A capsule according to claim 1, wherein the maltitol content is 60.0% by mass or less based on the total mass of the contents.

5. A capsule as described in claim 1, wherein the xylitol content is 60.0% by mass or less relative to the total mass of the contents.

6. The capsule according to claim 1, wherein the lactitol content is 60.0% by mass or less based on the total mass of the contents.

7. The capsule according to claim 1, wherein the total content of sorbitol and maltitol is 70.0% by mass or less.

8. The capsule according to claim 1, wherein the total content of xylitol and lactitol is 70.0% by mass or less.

9. The capsule according to claim 1, wherein the total content of sorbitol and xylitol is 70.0% by mass or less, the total content of sorbitol and lactitol is 70.0% by mass or less, the total content of maltitol and xylitol is 70.0% by mass or less, or the total content of maltitol and lactitol is 70.0% by mass or less.

10. The capsule according to claim 1, wherein the total content of sorbitol, maltitol, xylitol, lactitol and sucrose is 20.0 to 70.0% by weight.

11. The capsule of claim 1, which contains two or more sugars selected from the group consisting of sorbitol, maltitol, xylitol, lactitol, and sucrose.

12. The capsule according to claim 1, wherein the water content is 5.0 to 20.0% by mass based on the total mass of the contents.

13. The capsule according to claim 1, wherein the total content (X) of sorbitol, maltitol, xylitol, lactitol, and sucrose, and the content (Y) of water, based on the total mass of the contents, satisfy the following formula (1): 2.0≦X / Y≦15.

0.

14. The capsule according to claim 1, wherein the total content (Z) of sorbitol, maltitol, xylitol, and lactitol and the content (Y) of water relative to the total mass of the contents satisfy the following formula (2): 0.2≦Z / Y≦12.

0.

15. The capsule of claim 1, wherein the contents further comprise a gelling agent.

16. The capsule of claim 15, wherein the gelling agent is gelatin.

17. The capsule of claim 1, wherein the contents further comprise an oil or fat.

18. The capsule of claim 1, wherein the fill further comprises an emulsifier.

19. The capsule according to claim 1, wherein the contents further comprise gelatin, an oil or fat, and an emulsifier, the gelatin content is 1.0 to 35.0% by mass relative to the total mass of the contents, the oil or fat content is 0.1 to 35.0% by mass relative to the total mass of the contents, and the emulsifier content is 0.1 to 10.0% by mass relative to the total mass of the contents.

20. A method for producing capsules, comprising a filling step of filling a coating composition with a filling composition and a drying step of drying the resulting filling, wherein the filling contains one or more compounds selected from the group consisting of sorbitol, maltitol, xylitol, and lactitol, the total content of the sorbitol, maltitol, xylitol, and lactitol is 1.0 to 80.0% by mass relative to the total mass of the filling, and the sucrose content is 45.0% by mass or less relative to the total mass of the filling.

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