JPS5936540A - Production of microcapsule - Google Patents

Abstract

PURPOSE:To make a titled capsule easily soluble in hot water by coating powder on the microcapsules produced by a coacervation method without hardening the same or without hardening thoroughly the same and drying the coated capsules. CONSTITUTION:Powder such as wheat flour is coated as a coating agent for preventing sticking on the microcapsules produced by a coacervation method at the amt. corresponding to 10-250% of the weight of the capsules without hardening the capsules or without hardening thoroughly the same, whereafter the capsules are dried. The powder for peventing sticking to be used is one kind among starch, solid powdered fats, celluloses, protein powder, inorg. salt powder, powder of org. acids and the salts thereof, powder of amino acids and the salts thereof, cane sugar, etc. or their combinations as powder for food. The microcapsules produced by the coacervation method which are heretofore not used so much in food are made easily soluble in water or hot water and are produced inexpensively.

Description

DETAILED DESCRIPTION OF THE INVENTION When producing gelatin-coated capsules by the coacervation method, the present invention takes out the produced capsules from an aqueous solution, coats the capsules with powder, and prevents the capsules from directly adhering to each other. The present invention relates to a method for producing microcapsules that dissolve in hot water by drying the microcapsules to a predetermined moisture content.

Conventionally, microcapsules produced by the coacervation method have an unstable surface film when taken out of an aqueous solution, and cannot be put to practical use as is. Therefore, usually a hardening agent such as an aldehyde such as formaldehyde is applied to the microcapsules produced by coacervation to insolubilize the gelatin film and stabilize the microcapsules.
A method of further drying the product is used.

Microcapsules made in this way are insoluble even in hot water, and use aldehydes that cannot be used in food products, so microcapsules made by the core cell vanecon method are rarely used in food products. The reality is that it has not been standardized.

If the capsules were to be stable in air at room temperature and the film could be dissolved in water, they could be used in foods, and a wide range of applications could be expected. For example, it can be added during cooking, or it can be added to powdered drinks, instant noodles, etc., and when water or hot water is poured over it, it dissolves and the contents come out. Also,
If it can be dissolved in the oral cavity or stomach, it can be applied to medical applications, and can also be used in other fields. Currently, capsules with such functions include so-called soft capsules, which are made with a gelatin coating and the contents are then put into the capsule without hardening. However, since this method involves forming a film and then adding the contents, the particle size is large (usually several diameters or more), and productivity is not very good and it is expensive.

Therefore, their use tends to be limited to expensive medicines or special health foods.

Based on these facts, the main purpose of the present invention is to develop a new micro-particle that can be easily dissolved in water or hot water and manufactured at low cost by the co-aeration method, which has not been used much in the past for food products. The goal is to provide a method.

As a result of various studies to achieve this purpose, the present inventors believe that the key to achieving solubility is to efficiently dry the microcapsules without performing a curing process. If the microcapsules made by the vane-con method are taken out of the solution without curing treatment or during incomplete curing treatment, and the powder is completely attached to the capsules so that they do not stick to each other (-1), the capsules The present invention was completed based on the discovery that microcapsules can be easily dried as much as necessary, and that microcapsules that dissolve easily because they are not subjected to hardening treatment can be obtained.The present invention will be described in detail below.

That is, in the present invention, first, microcapsules of encapsulated substances such as edible oils, flavor oils, oils containing oil-soluble vitamins, etc. are made by a coacerpation method based on gelatin-gum arabic, sodium alginate, carrageenan, etc. Next, either use the capsule as it is, or if the capsule is not suitable for handling, after partially curing the capsule film using a food-grade curing agent such as ethanol, tannic acid, or potassium alum. The capsules are taken out of the solution, coated with powder to prevent adhesion such as starch, and dried to a temperature of 40° C. or less after ensuring that the capsules do not stick to each other. After drying, it is sieved to remove excess powder that has not adhered to the product.

The adhesion prevention powder to be used may be any powder that can adhere to the surface of the capsules and prevent the capsules from adhering to each other, but food-grade powders include proteins such as soybean protein, gelatin, casein, etc. Powders such as inorganic salts such as table salt, amino acids and their salts, organic acids such as tartaric acid and citric acid and their salts, grain flour, starch and other polysaccharides, celluloses such as crystalline cellulose, and solid fats such as hydrogenated vegetable fats. -5- end can be used.

In particular, substances that are difficult to dissolve in water, such as solid fat powder, cellulose powder, and wheat flour, have a great effect of preventing capsules from adhering to each other, and can be dried with a small amount added compared to other powders. It is preferable to use different powders depending on the purpose and the adhesion prevention effect. In particular, it is most preferable to use substances added to the system used in capsules. For example, in systems that use fats and oils, it is conceivable to use powdered solid fats.

The amount of adhering powder varies depending on the type of powder used and the size of the capsule, but is preferably 10 to 250% of the capsule weight.
More preferably, it is 20 to 50%.

There is no particular method for removing the capsule from the solution and depositing the powder on it, but for example, there is a method in which the water in the capsule is drained and the powder is dropped little by little into the powder that is being stirred, or On the other hand, there is a method of sprinkling powder on drained capsules and mixing them, but the former method is easier.

= 6 - At this time, the capsules are soft and must be handled with great care so as not to crush them. To facilitate this handling, the capsules are strengthened by soaking them in a solution of a food-grade hardening agent, such as tannic acid, potassium alum, or ethanol, to a semi-hardened state, and then draining and mixing with the powder. Although the curing process is increased, it is easier to handle and dry.

For uses other than food, for example, it is possible to immerse it in a solution of the above-mentioned aldehyde, etc., and mix it with a powder in a state where the surface is slightly hardened.

Note that since it is semi-cured, its solubility in hot water is maintained as it is.

Any method may be used for drying the powder-coated capsules as long as it can be dried at a temperature as low as possible, preferably below 40°C, so that the capsules do not dissolve due to high temperatures.

For example, cold air drying using dehumidified air, hot air drying, vacuum drying, etc. are preferable. The moisture content of the dried product is preferably 5% or less.

If the moisture content is too high, the capsules may dissolve during storage and the contents may come out, so they must be thoroughly dried.

When complex coacervation is <6, gelatin-gum arabic is often used, but in the present invention, sodium alginate, carrageenan, carboxymethyl cellulose, agar, polyvinylbenzenesulfonic acid, etc. are used instead of gum arabic. It is also applicable to carbucel by coacervation method.

Next, examples of the present invention will be shown, but the present invention is not limited thereto.

7 was heated and mixed at 60°C, and then acetic acid was added to adjust the pH to
4. Adjust to 1 and add cooling layer lemon flavor oil +
The oil was encapsulated by adding ooml with stirring. After the encapsulation was completed, gum arabic, acetic acid, and excess gelatin were mixed to obtain oil capsules with a diameter of about 500 μm.

Since the capsules are soft and easy to break, after draining the water, starch 3007 was placed in a beaker and the capsules were gradually mixed dropwise with stirring to coat the capsules with starch. After coating, it was dried by ventilation drying with dehumidified air at 30° C. for about 12 hours, and then sieved to remove all excess powder to obtain about 1502 lemon flavor oil capsules. When this capsule was added to hot water at 70°C, it dissolved in about 3 seconds, giving hot water with a lemon flavor.

Example 2 Soybean oil capsules were made by substituting soybean oil for the lemon flavor oil in the capsule preparation of Example 1. After draining this capsule, add rice wax powder +
504i' while stirring slowly. After the wax powder adheres to the capsule surface and the capsules do not adhere to each other, dehumidify at 30℃ 9
- Dry with air for 32 hours to reduce moisture content to 5%.

Finally, excess wax powder was removed using a 20-mesh sieve to obtain about 1307 oil capsules.

Mix this oil capsule with seasonings and bread crumbs, sprinkle this mixed seasoning on raw chicken meat, and put it in the oven toaster.
When heated at 180° C. for 7 minutes, the oil capsules dissolved and oil came out, yielding something resembling freshly fried chicken.

Example 3 After draining the oil capsule obtained in Example 1, it was slowly stirred while gradually dropping into aged starch powder 1507 to adhere the aged starch powder to the capsule surface, and dried in the same manner as in Example 2. After sieving, 1357 capsules were obtained. This capsule was dissolved in 70°C hot water in 3 seconds.

-10- Example 4 After draining the oil capsules obtained in Example 1, they were dispersed in 5% tannic acid solution booml.
The surface was allowed to harden a little by leaving it for a minute. Take this, wash it once with water, drop it into 2002 powdered sodium glutamate while stirring slowly to adhere the sodium glutamate powder to the surface of the capsule, and then dry it with cold air (30℃ dehumidified air) to remove excess 1507 by removing the powder of
oil capsules were obtained.

When this capsule was mixed with salt, koshiyo, and bread crumbs and sprinkled on chicken meat and heated in an oven toaster at 180°C for 5 minutes, the capsule broke down and oil came out, giving something similar to fried chicken.

Example 5 After draining the oil capsule obtained in Example I, 9
It was immersed in 5% ethanol and left for 15 minutes to semi-cure the surface.

Take this out and slowly stir it while dropping it into powdered soybean protein to make the soybean protein powder adhere to the capsule surface, then perform ventilation drying (30℃ dehumidified air) to remove excess powder, and add it to the powdered soybean protein at 120F. Got the capsule.

When this oil capsule was put into 70°C warm water, it dissolved in about 5 seconds.

Example 6 In the capsule preparation of Example 1, soybean oil capsules were made using oil-soluble vitamins dissolved in lemon flavored oil, and after draining the capsules, ascorbic acid powder, aspartame powder and dex h'
A homogeneous mixture of J-N powder was gradually mixed dropwise while stirring slowly, and after the ascorbic acid-aspartame-dextrin powder had adhered to the capsule surface and the capsules did not adhere to each other, it was heated to 30°C. Drying was performed for 12 hours using dehumidified air to reduce the moisture content to 5%.

Excess powder was then removed.

When this oil capsule was put into 37°C warm water, it dissolved in about 1 minute.

Patent applicant: Ajinomoto Co., Inc. 13-

Claims (1)

[Claims] 1. Water-soluble microcapsules produced by a coacervation method, which are coated with powder and dried without being subjected to hardening treatment or without being completely hardened. manufacturing method. 2. As a coating agent for preventing adhesion, wheat flour, starch,
A patent claim characterized in that one or a combination of powdered solid fat, celluloses, protein powder, inorganic salt powder, organic acid and its salt powder, amino acid and its salt powder, and sucrose powder is used. A method for producing microcapsules according to scope 1. 3. The amount of coating powder is 10-25% of the capsule weight.
096, the method for producing microcapsules according to claim 1.