JPH0445753A - Jelly product and production thereof - Google Patents
Jelly product and production thereofInfo
- Publication number
- JPH0445753A JPH0445753A JP2150056A JP15005690A JPH0445753A JP H0445753 A JPH0445753 A JP H0445753A JP 2150056 A JP2150056 A JP 2150056A JP 15005690 A JP15005690 A JP 15005690A JP H0445753 A JPH0445753 A JP H0445753A
- Authority
- JP
- Japan
- Prior art keywords
- jelly
- gelatin
- soft capsule
- product
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 43
- 239000008274 jelly Substances 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 239000007901 soft capsule Substances 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 27
- 108010010803 Gelatin Proteins 0.000 claims abstract description 14
- 239000008273 gelatin Substances 0.000 claims abstract description 14
- 229920000159 gelatin Polymers 0.000 claims abstract description 14
- 235000019322 gelatine Nutrition 0.000 claims abstract description 14
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 14
- 238000004080 punching Methods 0.000 claims abstract description 8
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 6
- 235000013402 health food Nutrition 0.000 claims abstract description 6
- 239000004480 active ingredient Substances 0.000 claims abstract description 5
- 239000004014 plasticizer Substances 0.000 claims abstract 3
- 238000005516 engineering process Methods 0.000 claims description 8
- 229920003169 water-soluble polymer Polymers 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 4
- 239000008272 agar Substances 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000011187 glycerol Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 229920000642 polymer Polymers 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 description 9
- 239000002775 capsule Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 4
- 241000304405 Sedum burrito Species 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000000825 pharmaceutical preparation Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000009495 sugar coating Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 235000020827 calorie restriction Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000012053 oil suspension Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- -1 that is Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Formation And Processing Of Food Products (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はゼリー製品とその製造方法に関するものである
。 更に詳しくは医薬品、健康食品等の製造に用いられ
る軟カプセル製造装置を利用したゼリービーンズ様製品
とその製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a jelly product and a method for producing the same. More specifically, the present invention relates to a jelly bean-like product using a soft capsule manufacturing apparatus used for manufacturing pharmaceuticals, health foods, etc., and a method for manufacturing the same.
（従来技術）
従来に於いては、ゼリービーンズ様食品は一般に次の方
法で製造される。(Prior Art) Conventionally, jelly bean-like foods are generally produced by the following method.
即ち、金型等で成形したスターチゼリーや寒天ゼリーを
コーンスターチの中で乾燥させてセンターとして回転パ
ンに入れて別途調製したガム配合液と粉糖及びグラニユ
ー糖を交互にかけて肥大させ、一定の大きさになったら
碑に取り出し、再び乾燥する。That is, starch jelly or agar jelly molded in a mold is dried in corn starch, placed in a rotating pan as a center, and swelled by alternating with a separately prepared gum mixture, powdered sugar, and granulated sugar, and then swelled to a certain size. When it becomes dry, take it out to the monument and dry it again.
−昼夜おいたら内面に密ろうをぬった別の回転パンに投
入し、各粒の相互摩擦によって艶を出して充分に艶が出
たところで再び棚に取り出し乾燥室にて一譬夜放置して
製品とする。 こうしてできた製品が第３図に示すも０
である。- After leaving it for a day and a night, put it into another rotating pan whose inside is coated with beeswax, and when the grains rub against each other to create a gloss, take them out on the shelf again and leave them overnight in the drying room. Product. The product made in this way is shown in Figure 3.
It is.
（発明が解決しようとする課ＩＩ）
前述の通り従来のゼリービーンズ様食品の製造方法は様
々の複雑な製造工程から成っているばかりか、−工程ご
とのバッチ生産であるため、時間及び人手を要し、生産
憔の低下及びコストアップの原因となっていた。 又、
製品を美しく仕上げるためにシュガーコーティングや艶
出しコーティングをする必要があるが、このことは前述
の問題点に加えて次のような問題点がある。(Problem II to be solved by the invention) As mentioned above, the conventional method for manufacturing jelly bean-like foods not only consists of various complicated manufacturing steps, but also involves batch production for each step, which requires a lot of time and labor. In short, this has caused a decline in production and an increase in costs. or,
In order to give a beautiful finish to a product, it is necessary to apply a sugar coating or a gloss coating, but this poses the following problems in addition to the problems mentioned above.
（１）製品の形状がコーティング可能な形状に限られて
しまうため変化に富んだ製品が出来ない。(1) Since the shape of the product is limited to those that can be coated, it is not possible to create products with a wide variety of variations.
（２）コーティングに用いる糖類は炭水化物で高カロリ
ーであるため、肥満者、糖尿病患者その他健康に留意す
る人々は受は入れにくい、 又、虫歯の要因にもなる。(2) The sugars used in the coating are carbohydrates and have high calories, which makes them difficult for obese people, diabetics, and other health conscious people, and can also cause tooth decay.
（３）製品は重量偏差が甚だ大きく、形状も不揃いであ
くまでも用途は小児向けの菓子にしか過ぎなかった。
更に又、医薬品、健康食品等に用いられる軟カプセルの
製造方法のうち、打抜き法の一つであるロータリーダイ
式製造方法に於いては内容液として油性液、粉末懸濁油
液、 Ｗａｔｅｒ ｉｎ ｏｉｌ型エマルジ璽ン等が用
いられ、ゼラチン膜を侵す物質即ち水溶液のカプセル化
は出来なかった。 これまで水溶液イと
を軟カプセ）する技術はいくつか提案されているか、実
用化された例は未だなく、現状では水分１０％以上の内
容物を軟カプセルに封入することは、すべての軟カプセ
ルの製造方法に於いて困難である。(3) The weight deviation of the product was extremely large, the shape was irregular, and the product could only be used as a confectionery for children.
Furthermore, among the manufacturing methods for soft capsules used for pharmaceuticals, health foods, etc., in the rotary die manufacturing method, which is one of the punching methods, the content liquid may be an oily liquid, a powdered oil suspension, or Water in oil. Emulsion molds and the like have been used, but it has not been possible to encapsulate substances that attack gelatin membranes, that is, aqueous solutions. Until now, several technologies have been proposed for encapsulating aqueous solutions into soft capsules, but none have been put to practical use.Currently, encapsulating contents with a moisture content of 10% or more in soft capsules is difficult for all soft capsules. The manufacturing method is difficult.
（課題を解決するための手段）
本発明者らは従来のゼリービーンズ様製品の問題点を解
決するべく、軟カプセル製造技術のゼリービーンズ様製
品への適用を試みたところ、その問題点をことごとく解
決したばかりか、従来の軟カプセル製造方法では成し得
なかった水溶液を内包した軟カプセルを製造することに
成功した。(Means for Solving the Problems) In order to solve the problems of conventional jelly bean-like products, the present inventors attempted to apply soft capsule manufacturing technology to jelly bean-like products, and found that all of the problems were solved. Not only did they solve the problem, but they also succeeded in manufacturing soft capsules containing an aqueous solution, which was not possible using conventional soft capsule manufacturing methods.
即ち、本発明者らは軟カプセルの内容液をゼラチン、寒
天あるいは他のゲル化し得る水溶性高分子を基剤とした
水溶液とすれば、カプセル形成後、それらをゲル化させ
ることにより、水溶液がゼリー状となってカプセル内に
保持出来ることを見い出した。That is, the present inventors believe that if the contents of a soft capsule are an aqueous solution based on gelatin, agar, or other gelatinable water-soluble polymers, the aqueous solution can be made by gelling them after capsule formation. It has been found that it becomes jelly-like and can be held within a capsule.
芸で、ゲル化し得る水溶性高分子は寒天、カラギーナン
のように温度を下げることによってゲル化するものでも
アルギン酸ナトリウムやローメトキシルペクチンのよう
に２価以上の金属イオンでゲルを形成するものでもよい
、 この時、内容液に甘味料としてショ糖、果糖、ブド
ウ糖等を加えれば、それらの浸透圧によってさらに水溶
液保持効果が促進される。Water-soluble polymers that can be gelled may be those that gel by lowering the temperature, such as agar and carrageenan, or those that form gels with divalent or higher metal ions, such as sodium alginate and rhomethoxyl pectin. At this time, if sucrose, fructose, glucose, etc. are added as a sweetener to the content liquid, the osmotic pressure of the sweeteners will further promote the aqueous solution retention effect.
又、内容液のみならず軟カプセルの皮膜にも耐熱性物質
、着色剤、甘味剤、着香剤、矯味剤、ゲル強化剤等様々
な有効成分が配合可能である。In addition, various active ingredients such as heat-resistant substances, colorants, sweeteners, flavoring agents, corrigents, and gel-strengthening agents can be incorporated not only in the liquid content but also in the coating of the soft capsule.
以上の技術は軟カプセルの製造技術のうち、打抜き法で
あるロータリーダイ式法、平板法だけでなく滴下法であ
るシームレス法に於いても応用可能である（作 用）
本発明ゼリー製品は水溶液をゼリー状としてカプセル内
に保持出来るので、二層構造のゼリー製品が可能となり
、又、外装ゼリーは外観上の良い皮膜が得られる。The above technology can be applied not only to the rotary die method, which is a punching method, and the seamless method, which is a dropping method, among soft capsule manufacturing technologies. Since it can be held in the capsule as a jelly, it is possible to produce a jelly product with a two-layer structure, and the outer jelly can have a good-looking film.
（実施例） 次いで、実施舛について説明する。(Example) Next, the implementation will be explained.
成
ゼラチン １００ グラニユー糖 １００グリセリ
ン ５０ ゼラチン ２゜グラニュー１！１
００ 酸味料 ５ジユランガム ０．５
レモン香料 ５レモン香料 １ 牛骨
粉 １０員色色素 ０．Ｏｌ
第２図に示す如く、上記処方でロータリーダイ式軟カプ
セル製造橡１を用い八−ト型のゼリー菓子を製造した。Synthetic gelatin 100 Granulated sugar 100 Glycerin 50 Gelatin 2° Granulated 1!1
00 Acidulant 5 Diuran gum 0.5
Lemon flavor 5 Lemon flavor 1 Beef bone meal 10-member color pigment 0. As shown in FIG. 2, eight-shaped jelly confections were manufactured using the rotary die type soft capsule manufacturing machine 1 according to the above recipe.
得られたゼリー２は第１図に示す如〈従来にない二層
構造のゼリー菓子で、外装ゼリー層３と内容ゼリー４か
ら成り、外側とセンターの色が興なる光沢のあるゼリー
２であった。The obtained jelly 2 is a jelly confectionery with an unprecedented two-layer structure, as shown in Fig. 1, consisting of an outer jelly layer 3 and an inner jelly 4, and is a shiny jelly 2 with bright colors on the outside and center. Ta.
又、軟カプセルの製造に於いて、打抜き法の一つである
ロータリーダイ式製造機は、！＄２図に示す如く構成さ
れる。 即ち、両側からゲル化したゼラチンＭＥを回転
する円筒金型りの間に送り、これと連動するピストンＡ
で内容液Ｂを圧入し、両金型りの圧切によってカプセル
成型する。 この際、セグメントＣによりゼラチンＩＩ
Ｅは適温に熱せられ、圧力とヒートシールによってｖｃ
ｓ面の完全な軟カプセルを製造し得る。 こうしてつく
られた軟カプセルの断面図は第１図のようになる。Also, in the production of soft capsules, rotary die manufacturing machines, which are one of the punching methods, are used! $2 It is configured as shown in the figure. That is, the gelatin ME is fed from both sides between the rotating cylindrical molds, and the piston A interlocks with the rotating cylindrical molds.
Pressure-inject the content liquid B, and mold the capsule by press-cutting both molds. At this time, gelatin II is formed by segment C.
E is heated to an appropriate temperature and VC is sealed by pressure and heat sealing.
Complete soft capsules in the s-plane can be produced. A cross-sectional view of the soft capsule thus produced is shown in FIG.
次いで、打抜き法の他の実施例としての平板法について
説明すれば、第２図（ａ）に示す如く前述した如き成分
から成る皮膜基剤である処の外装ゼリー層３を上下二枚
のフィルムシート状に配設せしめると共に、その間に内
容ゼリー４を挿入して、これに型を彫り込んだ上下二枚
の金型板ＤＡで挟持して圧切するものであり、水溶液は
ゼリー状となってカプセル内に保持され、二層構造のゼ
リー製品２が得られる。Next, to explain the flat plate method as another example of the punching method, as shown in FIG. The jelly content 4 is inserted into the sheet-like structure, and the jelly content 4 is sandwiched between upper and lower mold plates DA with molds engraved therein, and the aqueous solution becomes jelly-like and capsules are formed. A jelly product 2 with a two-layer structure is obtained.
次いで、滴下法である処のシームレス法は第２図（ｂ）
に示す如くなり、二重ノズルｌＯの内容ゼリータンク１
１に連なる内側のノズルＩＯＡから内容ゼリー４が皮膜
基剤である処の外装ゼリータンク１２に連なる外側のノ
ズル１２Ａから外装ゼリー暦３となるべき皮膜液３Ａが
一定速度で流出し、この二層の液流を一定間隔で切断し
、液滴とした後、外装ゼリー層３をゲル化させカプセル
とする方法であり、水溶液がゼリー状となって継目の無
いカプセル内に保持出来る。Next, the seamless method, which is a dropping method, is shown in Figure 2 (b).
As shown in the figure, the contents of the double nozzle lO are jelly tank 1
From the inner nozzle IOA connected to the outer nozzle IOA connected to the outer nozzle 12A connected to the outer jelly tank 12 where the inner jelly 4 is the film base, the film liquid 3A to become the outer jelly 3 flows out at a constant speed, and this two-layer This is a method in which the liquid stream is cut at regular intervals to form droplets, and then the outer jelly layer 3 is gelled to form a capsule, and the aqueous solution becomes jelly-like and can be held in a seamless capsule.
而して、得られた本発明によるゼリーと一般に市販され
ているゼリービーンズの外観及び食感をパネル１０名に
よる官能試験により比較した。（表１参ＦＩｌ！Ｉ）表
１におけるＡ、Ｂ、Ｃはそれぞれ次の評価を示している
。The appearance and texture of the obtained jelly according to the present invention and commercially available jelly beans were compared through a sensory test conducted by a panel of 10 people. (See Table 1 FIl!I) A, B, and C in Table 1 indicate the following evaluations, respectively.
Ａ：本発明によるゼリー製品の方が良い。A: The jelly product according to the invention is better.
Ｂ：従来のゼリービーンズ製品の方が良い。B: Conventional jelly bean products are better.
Ｃ：どちらともいえない。C: I can't say either way.
第 １ 表
次に、重量偏差について双方から無作為に１０個ずつ取
り出して測定した。 その結果を表２に示す。Table 1 Next, 10 pieces were randomly taken out from both sides and measured for weight deviation. The results are shown in Table 2.
第 ２ 表
（発明の効果）
本発明によるゼリー製品は軟カプセル製造技術の適用に
より、従来のゼリービーンズ様製品に比べて、次のよう
な利点がある。Table 2 (Effects of the Invention) The jelly product according to the present invention has the following advantages over conventional jelly bean-like products by applying soft capsule manufacturing technology.
（１）ライン生産による連続生産により、時間やコスト
の節約になる。(1) Continuous production using line production saves time and costs.
（２）−工程で二層構造のゼリー製品が出来、又、外装
ゼリーは光沢ある美しい皮膜となり、外観がよくなる。In the (2)-step, a jelly product with a two-layer structure is produced, and the outer jelly becomes a beautiful, glossy film that improves its appearance.
（３）前項の理由で従来行われていたシュガーコーティ
ングや艶出しの必要がなくなり、工程が省略出来るとと
もに低カロリーのゼリー製品が出来、カロリー制限をし
ている人達等にも受は入れられ易く、昨今の健康志向に
マツチしている。(3) Due to the reasons mentioned above, there is no need for sugar coating or glazing that was conventionally performed, and the process can be omitted and a low-calorie jelly product can be produced, which is easily accepted by people who are on calorie restriction. , which matches the current health consciousness.
（４）重量偏えを１０％以内に抑える事が可能な為、従
来のゼリービーンズ様食品のように単に菓子としてだけ
でなく、健康食品、機能性食品にも応用可能である。
又、老人子供が摂取し易い新しい製法による、医薬品と
してのゼリー状ドロップ剤になり得る。(4) Since it is possible to suppress the weight deviation within 10%, it can be applied not only as a confectionery like conventional jelly bean-like foods but also as health foods and functional foods.
In addition, it can be made into a jelly-like drop as a pharmaceutical product using a new manufacturing method that is easy for the elderly and children to ingest.
又、本発明のゼリー製品の製法によれば、今までの軟カ
プセルでは成し得なかった水溶液の軟カプセルによる内
包が可能であってそれは次のような利点がある。Furthermore, according to the method for producing a jelly product of the present invention, it is possible to encapsulate an aqueous solution in a soft capsule, which has not been possible with conventional soft capsules, which has the following advantages.
（１）水溶性薬剤の軟カプセル化が可能となり軟カプセ
ルの用途が広が番。(1) Water-soluble drugs can be made into soft capsules, and the uses of soft capsules are expanding.
（２）内容物がゲル状であるため、保存中の内容物の漏
洩がない。(2) Since the contents are gel-like, there is no leakage of the contents during storage.
（３）皮膜が溶解しても内容ゼリーは一挙にとけないた
め、医薬品として徐放製剤に成り得る。(3) Even if the film dissolves, the jelly content does not dissolve all at once, so it can be used as a sustained-release pharmaceutical preparation.
第１図乃至第２図は本発明を示すもので、第１図はゼリ
ー製品の断面図、第２図はロータリー式ソフトカプセル
製造機の概要を示す構成図である。
第２図（ａ）は平板法の概要構成図、第２図（ｂ）は滴
下法の概要構成図である。
第３図乃至第４図は従来技術を示すもので、ｔ！ｓ３図
は従来のゼリービーンズ製品の８部縦断斜視図、第４図
は打抜き法による従来のソフトカプセルの一部縦断斜視
図である。
特許出願人 富士カプセル株式会社
代理人弁理士 縄 １） 徹 −和。
ニー玉−二（
ミモ −１
第
図
菖FIGS. 1 and 2 illustrate the present invention, with FIG. 1 being a sectional view of a jelly product, and FIG. 2 being a configuration diagram showing an outline of a rotary soft capsule manufacturing machine. FIG. 2(a) is a schematic block diagram of the flat plate method, and FIG. 2(b) is a schematic block diagram of the dropping method. Figures 3 and 4 show the prior art. Figure s3 is a vertical sectional perspective view of 8 parts of a conventional jelly bean product, and Figure 4 is a partial vertical sectional perspective view of a conventional soft capsule made by a punching method. Patent Applicant Fuji Capsule Co., Ltd. Representative Patent Attorney Nawa 1) Toru Kazu. Knee ball-2 (mimo-1 Fig. iris)
Claims (2)
造技術により製造し得るゼリー製品に於いて、皮膜基剤
にゼラチン及び他の水溶性高分子、可塑剤を用い、内容
物にゼラチン又は他の水溶性高分子、甘味料等の種々の
有効成分を配合することを特徴とするゼリー製品(1) In jelly products that can be manufactured using soft capsule manufacturing technology used for pharmaceuticals, health foods, etc., gelatin and other water-soluble polymers and plasticizers are used as the film base, and gelatin or other water-soluble polymers are used as the content. A jelly product characterized by containing various active ingredients such as a water-soluble polymer and a sweetener.
造技術により製造し得るゼリー製品に於いて、皮膜基剤
にゼラチン及び他の水溶性高分子、可塑剤を用い、内容
物にゼラチン又は他の水溶性高分子、甘味料等の種々の
有効成分を配合すると共に、前記軟カプセルの製造技術
が平板法やロータリーダイ法等の打抜き法、又は滴下法
であることを特徴とするゼリー製品の製法(2) In jelly products that can be manufactured using soft capsule manufacturing technology used for pharmaceuticals, health foods, etc., gelatin and other water-soluble polymers and plasticizers are used as the film base, and gelatin or other water-soluble polymers are used as the content. A jelly product containing various active ingredients such as a water-soluble polymer and a sweetener, and the soft capsule manufacturing technology is a punching method such as a flat plate method or a rotary die method, or a dropping method. Manufacturing method
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2150056A JPH0445753A (en) | 1990-06-11 | 1990-06-11 | Jelly product and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2150056A JPH0445753A (en) | 1990-06-11 | 1990-06-11 | Jelly product and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0445753A true JPH0445753A (en) | 1992-02-14 |
Family
ID=15488544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2150056A Pending JPH0445753A (en) | 1990-06-11 | 1990-06-11 | Jelly product and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0445753A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5542271A (en) * | 1993-10-18 | 1996-08-06 | Hitachi, Ltd. | Air-conditioner employing non-azeotrope refrigerant |
| KR100485320B1 (en) * | 2002-09-03 | 2005-04-22 | 민경묵 | Jelly product filled with drink and method for making the same |
| WO2014118997A1 (en) * | 2013-01-30 | 2014-08-07 | 宏輝システムズ株式会社 | Novel polyhydric alcohol base soft capsule preparation |
| WO2022079763A1 (en) | 2020-10-12 | 2022-04-21 | 三菱電機株式会社 | Refrigeration cycle device, air conditioner, and heat exchanger |
-
1990
- 1990-06-11 JP JP2150056A patent/JPH0445753A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5542271A (en) * | 1993-10-18 | 1996-08-06 | Hitachi, Ltd. | Air-conditioner employing non-azeotrope refrigerant |
| KR100485320B1 (en) * | 2002-09-03 | 2005-04-22 | 민경묵 | Jelly product filled with drink and method for making the same |
| WO2014118997A1 (en) * | 2013-01-30 | 2014-08-07 | 宏輝システムズ株式会社 | Novel polyhydric alcohol base soft capsule preparation |
| WO2022079763A1 (en) | 2020-10-12 | 2022-04-21 | 三菱電機株式会社 | Refrigeration cycle device, air conditioner, and heat exchanger |
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