JP2001046010A - Method for producing microcapsule containing flavor oil - Google Patents
Method for producing microcapsule containing flavor oilInfo
- Publication number
- JP2001046010A JP2001046010A JP11228265A JP22826599A JP2001046010A JP 2001046010 A JP2001046010 A JP 2001046010A JP 11228265 A JP11228265 A JP 11228265A JP 22826599 A JP22826599 A JP 22826599A JP 2001046010 A JP2001046010 A JP 2001046010A
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- gelatin
- emulsion
- oil
- flavor oil
- 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.)
- Granted
Links
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、香味油含有マイク
ロカプセルの製造方法およびこの方法により製造された
マイクロカプセルに関する。さらに詳しくは、本発明は
Ｗ／Ｏ型エマルションを内包する香味油含有マイクロカ
プセルの製造方法およびこの方法で製造されたマイクロ
カプセルに関する。本発明の方法は、種々の成分系を含
む香味油をマイクロカプセル化し、乾燥粉体とするのに
適している。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing flavor oil-containing microcapsules and to microcapsules produced by this method. More specifically, the present invention relates to a method for producing a flavor oil-containing microcapsule containing a W / O emulsion and a microcapsule produced by this method. The method of the present invention is suitable for microencapsulating a flavor oil containing various component systems into a dry powder.
【０００２】[0002]
【従来の技術】香味油は粘性のある油性液体である場合
が多く、取り扱いが煩雑となるため、粉末化して用いら
れることが多い。従来から行われている粉末化の手法と
しては、サイクロデキストリンなどによる包接、担体へ
の吸着、噴霧乾燥などが行われている。しかしながら、
これらの手法では高含油量の粉体を得ることが困難であ
り、香味の強度を維持することができず、また高含油量
粉体での高い流動性を確保することも難しい。2. Description of the Related Art Flavor oils are often viscous oily liquids, and their handling is complicated. Conventional powdering techniques include inclusion with cyclodextrin, adsorption to a carrier, spray drying, and the like. However,
With these techniques, it is difficult to obtain a powder having a high oil content, it is not possible to maintain the intensity of the flavor, and it is also difficult to ensure high fluidity with the powder having a high oil content.
【０００３】これに対し、マイクロカプセルによる粉末
化が、他の方法では達成困難な５０％以上の高い含油量
を可能とし、しかも粉末としての良好な流動性を確保で
きる手法として期待されている。オリフィス法は、現在
実用化されているマイクロカプセル化法であるが、生産
効率が悪いためコストの上昇を招き、また得られるマイ
クロカプセルの粒子径が大きくなる傾向があり、高含油
量の粉末としてのマイクロカプセルを得ることは困難で
ある。[0003] On the other hand, powdering using microcapsules is expected as a technique that enables a high oil content of 50% or more, which is difficult to achieve by other methods, and that ensures good fluidity as a powder. The orifice method is a microencapsulation method that is currently in practical use.However, the production efficiency is low, which leads to an increase in cost, and the obtained microcapsules tend to have a large particle size. It is difficult to obtain microcapsules.
【０００４】一方、香味油をコアセルベーションにより
マイクロカプセル化して香味油含有マイクロカプセルを
得る方法が提案されている（特表平８−５０１４４１公
報）。この方法によれば、小さな粒子で高い含油量及び
流動性を保ち、安価な含油粉末を提供することができ
る。このコアセルベーション法によれば、精製された油
をマイクロカプセル化することはできるが、未精製の動
植物油脂、天然オレオレジン等、複雑な成分系を持つ香
味油のマイクロカプセル化を試みた場合、マイクロカプ
セルが形成されないか、又は調製されたマイクロカプセ
ルが元の風味と全く違ったものになってしまうという問
題点を有している。On the other hand, a method has been proposed in which flavor oil is microencapsulated by coacervation to obtain flavor oil-containing microcapsules (Japanese Patent Laid-Open Publication No. Hei 8-501441). According to this method, high oil content and fluidity can be maintained with small particles, and an inexpensive oil-impregnated powder can be provided. According to this coacervation method, refined oil can be microencapsulated.However, when microencapsulation of flavor oil having a complex component system such as unrefined animal and vegetable fats and oils, natural oleoresin, etc. is attempted. However, there is a problem that the microcapsules are not formed or the prepared microcapsules have a completely different flavor.
【０００５】コアセルベーションによらないマイクロカ
プセル化方法として、Ｗ／Ｏ／Ｗ型エマルション粒子を
親水性膜形成物質で覆い、膜形成物質を硬化させてマイ
クロカプセル化する方法が提案されている（特開平１０
−１７４８６１公報）。この方法においてコアセルベー
ション法を採らない理由として、ゼラチンによるコアセ
ルベーション法によりＷ／Ｏ型エマルションをカプセル
化する提案が特公昭３７−３８７４号および同３７−３
８７５号公報等に記載されているが、これらの場合、Ｗ
／Ｏ型エマルションを調製する際に配合する界面活性剤
により、ゼラチンのコアセルベートがＷ／Ｏ型エマルシ
ョンに吸着するのを阻害したり、低濃度のマイクロカプ
セル分散液しか得られないなどの欠点があることがあげ
られている。上記方法によれば、使用される香味油は特
に制限されないという利点はあるが、硬化した膜形成物
質相を砕いてマイクロカプセルを取り出すか、あるいは
有機溶媒中で分散硬化させた後有機溶媒を蒸発させて取
り出すため、機械的衝撃によりカプセルが破壊される可
能性があり、また、食品用としては溶剤の残存が問題と
なるなど、有機溶媒の取り扱い上の問題などの不利点を
有している。またこの方法では油性液体の含有量を大き
くするのが困難である。As a microencapsulation method not depending on coacervation, there has been proposed a method in which W / O / W type emulsion particles are covered with a hydrophilic film-forming substance, and the film-forming substance is cured to perform microencapsulation ( JP Hei 10
-174861). The reason for not using the coacervation method in this method is to propose a method of encapsulating a W / O emulsion by a coacervation method using gelatin in Japanese Patent Publication Nos. 37-3874 and 37-3.
875, etc., but in these cases, W
There are drawbacks, such as the fact that surfactants incorporated when preparing the / O emulsion prevent the coacervate of gelatin from adsorbing to the W / O emulsion and that only a low concentration microcapsule dispersion can be obtained. It has been raised. According to the above method, there is an advantage that the flavor oil used is not particularly limited.However, the microcapsules are taken out by crushing the cured film-forming substance phase, or the organic solvent is evaporated after being dispersed and cured in the organic solvent. Since the capsule is taken out, there is a possibility that the capsule may be broken by a mechanical impact, and there are disadvantages such as a problem in handling of an organic solvent such as a problem of remaining of a solvent for food use. . In addition, it is difficult to increase the content of the oily liquid by this method.
【０００６】[0006]
【発明が解決しようとする課題】本発明の目的は、素材
が複雑な成分系を有する香味油であっても高含油量でマ
イクロカプセル化することのできる、簡便なマイクロカ
プセルの製造方法を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to provide a simple method for producing microcapsules which can be microencapsulated with a high oil content even if the material is a flavor oil having a complex component system. It is to be.
【０００７】[0007]
【課題を解決するための手段】本発明者らは上記課題を
解決するために鋭意検討した結果、従来マイクロカプセ
ル化が困難とされていた香味油には、微量の界面活性物
質或いは少量の極性物質が含有されていることが原因で
あることを突き止め、そのような香味油は水性液体およ
びレシチンまたはＨＬＢ値０.１〜４の乳化剤を加えＷ
／Ｏ型エマルションを形成させ、該エマルションをゼラ
チン水溶液に加え、コアセルベート化することによりマ
イクロカプセル化することができること、該マイクロカ
プセルには香味油本来の風味がよく保持されていること
を発見し、本発明を完成させた。Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, the flavor oil, which has conventionally been difficult to microencapsulate, contains a trace amount of a surfactant or a small amount of a polar substance. It has been determined that this is due to the inclusion of substances, such flavor oils are added with aqueous liquids and lecithin or emulsifiers with HLB values of 0.1 to 4
/ O type emulsion was formed, the emulsion was added to an aqueous gelatin solution, and coacervated to form microcapsules, and the microcapsules were found to retain the flavor of the flavor oil well, The present invention has been completed.
【０００８】即ち、本発明は香味油、水性液体およびレ
シチンまたはＨＬＢ値０.１〜４の乳化剤からなる混合
物を攪拌してＷ／Ｏ型エマルションを形成させ、該Ｗ／
Ｏ型エマルションをゼラチン水溶液にゼラチンのゲル化
点以上の温度で加えて攪拌し、次いでコアセルベート化
剤の水溶液を加えて該Ｗ／Ｏ型エマルションの粒子の周
りにゼラチンのコアセルベートを形成させ、次いで該Ｗ
／Ｏ型エマルションをゼラチンのゲル化点より低い温度
に保持することを特徴とする香味油含有マイクロカプセ
ルの製造方法及びこの方法により製造されたマイクロカ
プセルよりなる。That is, the present invention is to form a W / O emulsion by stirring a mixture comprising a flavor oil, an aqueous liquid and lecithin or an emulsifier having an HLB value of 0.1 to 4.
The O-emulsion is added to the aqueous gelatin solution at a temperature equal to or higher than the gel point of gelatin and stirred, and then an aqueous solution of a coacervating agent is added to form a coacervate of gelatin around the particles of the W / O emulsion. W
A method for producing a flavor oil-containing microcapsule characterized by maintaining the / O emulsion at a temperature lower than the gel point of gelatin, and a microcapsule produced by this method.
【０００９】本発明で用いられる香味油には特に制限は
なく、従来コアセルベーション法でマイクロカプセル化
できなかった香味油も使用することができる。即ち、微
量の界面活性物質あるいは少量の極性物質を含有するも
の、例えばラード、ヘット、バター、エキストラバージ
ンオリーブオイルなどの未精製動植物油脂類、カプシカ
ムオレオレジン、バニラエキストラクト、カツオ節抽出
物などの天然物オレオレジン類、ラー油などの香味油
類、脂肪酸類、アミン類、アルコール類、フェノール
類、含硫化合物及び界面活性物質などの極性物質を好ま
しくは０.００１〜２０.０重量％、更に好ましくは０.
０１〜１０.０重量％を含有する油溶性香料類があげら
れる。上記極性物質は、例えば水−オクタノール分配係
数の対数、ＬｏｇＫＯＷ値で−０.３〜３.０、より好ま
しくは０.０５〜２.０の範囲にある化合物と言い換える
こともできる。これら香味油は１種又は２種以上の組み
合わせで用いることができる。The flavor oil used in the present invention is not particularly limited, and flavor oils which could not be microencapsulated by the coacervation method can be used. That is, those containing a trace amount of a surfactant substance or a small amount of a polar substance, for example, unrefined animal and vegetable fats and oils such as lard, head, butter, extra virgin olive oil, capsicum oleoresin, vanilla extract, bonito extract, etc. Natural substances such as oleoresins, flavor oils such as lard oil, fatty acids, amines, alcohols, phenols, sulfur-containing compounds, and polar substances such as surfactants are preferably 0.001 to 20.0% by weight, More preferably, it is 0.1.
Oil-soluble fragrances containing from 0.01 to 10.0% by weight. The above-mentioned polar substance can be rephrased as, for example, a compound having a log-KOW value of -0.3 to 3.0, more preferably 0.05 to 2.0, in logarithm of water-octanol partition coefficient. These flavor oils can be used alone or in combination of two or more.
【００１０】本発明で用いられる水性液体は、水または
水溶液であり、水溶液としては可食性物質の水溶液であ
れば特に限定されるものではない。可食性物質の例とし
ては、例えば塩および酸類として、塩化ナトリウム、酢
酸ナトリウム、亜硫酸ナトリウム、硫酸ナトリウム、メ
タリン酸ナトリウム、リン酸１水素ナトリウム、リン酸
２水素ナトリウム、塩化アンモニウム、硫酸アンモニウ
ム、クエン酸、クエン酸一カリウム、クエン酸三カリウ
ム、クエン酸三ナトリウム、コハク酸、乳酸、乳酸ナト
リウム、リンゴ酸、リンゴ酸ナトリウムなどが例示され
る。The aqueous liquid used in the present invention is water or an aqueous solution, and the aqueous solution is not particularly limited as long as it is an aqueous solution of an edible substance. Examples of edible substances include, for example, salts and acids such as sodium chloride, sodium acetate, sodium sulfite, sodium sulfate, sodium metaphosphate, sodium monohydrogen phosphate, sodium dihydrogen phosphate, ammonium chloride, ammonium sulfate, citric acid, Examples thereof include monopotassium citrate, tripotassium citrate, trisodium citrate, succinic acid, lactic acid, sodium lactate, malic acid, and sodium malate.
【００１１】上記物質以外に多価アルコール、あるいは
糖アルコール、糖、アミノ酸、ペプチド、タンパク質も
可食性物質として使用できる。多価アルコールとして
は、グリセリン、プロピレングリコール、ブタンジオー
ル類などが例示され、糖アルコールとしては、ソルビト
ール、キシリトール、マルチトールなどが例示され、糖
としては、フルクトース、グルコース、リボース、シュ
ークロース、マルトース、ラクトース、トレハオース、
水飴、デキストリン類、アラビアゴム、カラギーナン、
キチン、アルギン酸など水溶性のものが例示され、アミ
ノ酸として、グリシン、アラニン、グルタミン酸、アス
パラギン酸、グルタミン、アスパラギン、リジン、メチ
オニン、アルギニン、ヒスチジンなどが例示され、ペプ
チドおよびタンパク質としては、グルタチオン、ゼラチ
ンなどが例示される。これらの１種又は２種以上の組み
合わせた水溶性溶液として用いることができる。In addition to the above substances, polyhydric alcohols, or sugar alcohols, sugars, amino acids, peptides and proteins can also be used as edible substances. Examples of the polyhydric alcohol include glycerin, propylene glycol, and butanediols, and examples of the sugar alcohol include sorbitol, xylitol, and maltitol.Examples of the sugar include fructose, glucose, ribose, sucrose, and maltose. Lactose, trehalose,
Syrup, dextrins, gum arabic, carrageenan,
Chitin, water-soluble ones such as alginic acid are exemplified, and as amino acids, glycine, alanine, glutamic acid, aspartic acid, glutamine, asparagine, lysine, methionine, arginine, histidine and the like are exemplified.As peptides and proteins, glutathione, gelatin, etc. Is exemplified. One or a combination of two or more of these can be used as an aqueous solution.
【００１２】濃度は多価アルコールには特に限定はない
が、多価アルコール以外の物質の水溶液では、好ましく
は２０重量％未満、より好ましくは１５重量％未満が用
いられる。塩濃度が２０％を越えた場合、Ｗ／Ｏ乳化物
の経時安定性が悪くなる可能性がある。水性液体として
上記のような可食性物質の水溶液を用いることにより、
Ｗ／Ｏ型エマルションを安定化することができる。The concentration of the polyhydric alcohol is not particularly limited, but is preferably less than 20% by weight, more preferably less than 15% by weight in an aqueous solution of a substance other than the polyhydric alcohol. When the salt concentration exceeds 20%, the stability of the W / O emulsion over time may be deteriorated. By using an aqueous solution of an edible substance as described above as an aqueous liquid,
The W / O emulsion can be stabilized.
【００１３】香味油と水性液体との重量比は特に限定さ
れるものではないが、好ましくは１００：０.１〜３０
０であり、更に好ましくは１００：１.０〜１００であ
る。この比が１００：０.１未満或いは１００：３００
を越えた場合は、マイクロカプセルの収率が悪くなる傾
向にある。The weight ratio between the flavor oil and the aqueous liquid is not particularly limited, but is preferably 100: 0.1 to 30.
0, and more preferably 100: 1.0 to 100. If this ratio is less than 100: 0.1 or 100: 300
If the ratio exceeds the above range, the yield of microcapsules tends to deteriorate.
【００１４】本発明で用いられる乳化剤は、レシチンま
たはＨＬＢ値が０.１〜４.０の乳化剤であれば特に限定
されないが、好ましくはＨＬＢ値が０.１〜３.０、より
好ましくは０.１〜２.０のものが用いられる。そのよう
な乳化剤としてはポリグリセリン縮合リシノレン酸エス
テル類、モノグリセリン脂肪酸エステル類、ショ糖脂肪
酸エステル類、大豆レシチン、卵黄レシチンなどの中か
ら適宜選択され、１種又は２種以上の組み合わせで用い
ることができる。香味油と乳化剤との重量比は特に限定
されるものではないが、好ましくは１００：０.０１〜
１０、より好ましくは１００：０.０５〜８、更に好ま
しくは１００：０.１〜５で用いることができる。１０
０：０.０１未満であれば乳化が不完全になる可能性が
あり、１００：１０を越えると経済的に効率が悪くな
る。The emulsifier used in the present invention is not particularly limited as long as it is lecithin or an emulsifier having an HLB value of 0.1 to 4.0, but preferably has an HLB value of 0.1 to 3.0, more preferably 0 to 3.0. .1 to 2.0 are used. Such an emulsifier is appropriately selected from polyglycerin-condensed ricinolenic acid esters, monoglycerin fatty acid esters, sucrose fatty acid esters, soybean lecithin, egg yolk lecithin and the like, and may be used alone or in combination of two or more. Can be. The weight ratio of the flavor oil to the emulsifier is not particularly limited, but is preferably 100: 0.01 to 100: 0.01.
10, more preferably 100: 0.05 to 8, more preferably 100: 0.1 to 5. 10
If the ratio is less than 0: 0.01, the emulsification may be incomplete. If the ratio is more than 100: 10, the efficiency becomes economically low.
【００１５】本発明で用いられるゼラチンとしては、未
精製ゼラチン、精製ゼラチン、酸分解ゼラチン、酵素分
解ゼラチンなどが例示され、特に限定されるものではな
いが、好ましくは精製ゼラチンが用いられる。香味油と
ゼラチンとの重量比は特に限定されるものではないが、
好ましくは１００：１〜１００、より好ましくは１０
０：１０〜６０の範囲で用いられる。この比が１００：
１未満であればマイクロカプセルの皮膜が薄く、強度に
問題が生じることがあり、１００：１００を越えると、
マイクロカプセルの皮膜が厚く、香味に悪影響を与える
可能性がある。Examples of the gelatin used in the present invention include, but are not limited to, unpurified gelatin, purified gelatin, acid-decomposed gelatin, and enzyme-decomposed gelatin. Preferably, purified gelatin is used. The weight ratio of flavor oil and gelatin is not particularly limited,
Preferably 100: 1 to 100, more preferably 10
It is used in the range of 0:10 to 60. This ratio is 100:
If it is less than 1, the microcapsule film is thin, and a problem may occur in strength.
The film of the microcapsules is thick and may adversely affect the flavor.
【００１６】本発明で用いられるコアセルベート化剤と
しては、通常ゼラチンのコアセルベート化に使用される
ものを特に制限なく用いることができる。特にアラビア
ガム、カラギーナン、ＣＭＣ類、有機または無機の塩か
らなる電解質物質、例えば、塩化ナトリウム、塩化カリ
ウム、塩化マグネシウム、塩化アンモニウムのような陽
イオンを有する塩、硫酸塩、リン酸塩、炭酸塩、酢酸塩
のような陰イオンを有する塩が使用される。さらに水溶
解性の液体であって、その中にゼラチンが水よりも少な
く溶解するような液体物質、例えば、エタノール、プロ
パノールのようなアルコール類を用いることもできる。As the coacervating agent used in the present invention, those usually used for coacervating gelatin can be used without any particular limitation. In particular, electrolyte substances consisting of gum arabic, carrageenan, CMCs, organic or inorganic salts, for example, salts having cations such as sodium chloride, potassium chloride, magnesium chloride, ammonium chloride, sulfates, phosphates, carbonates And salts having an anion such as acetate. Further, a liquid substance which is a water-soluble liquid and in which gelatin is dissolved less than water, for example, alcohols such as ethanol and propanol can be used.
【００１７】本発明の方法におけるエマルション形成工
程およびコアセルベーション工程は、Ｗ／Ｏ型エマルシ
ョン形成工程でレシチンまたはＨＬＢ値０.１〜４の乳
化剤を使用する以外はそれ自体公知の方法によって実施
される。The emulsion forming step and the coacervation step in the method of the present invention are carried out by a method known per se except that lecithin or an emulsifier having an HLB value of 0.1 to 4 is used in the W / O emulsion forming step. You.
【００１８】例えば、本発明の方法は、香味油に水性液
体および乳化剤を加え、乳化機を用いてＷ／Ｏ型エマル
ションを形成させ、これをゼラチン水溶液中に５０〜６
０℃で加え、攪拌下可食性塩水溶液を加え、徐々に冷却
してエマルション粒子の周りにコアセルベーションを形
成硬化させ、水溶液中から形成されたマイクロカプセル
を濾過などにより取り出し、必要によりデンプンなどの
乾燥助剤とともに乾燥することによって容易に実施され
る。このようにして得られるマイクロカプセルは、香味
油の種類に影響されることなく、かつ香味油本来の風味
を忠実に再現したものである。次に実施例を挙げて本発
明を更に具体的に説明する。For example, in the method of the present invention, an aqueous liquid and an emulsifier are added to a flavor oil, a W / O emulsion is formed using an emulsifier, and the emulsion is added to an aqueous gelatin solution in an amount of 50 to 6%.
Add at 0 ° C, add edible salt aqueous solution with stirring, gradually cool to form coacervation around emulsion particles and harden, take out microcapsules formed from aqueous solution by filtration etc., and if necessary, starch etc. It is easily carried out by drying together with a drying aid. The microcapsules obtained in this way are faithfully reproducing the original flavor of the flavor oil without being affected by the type of the flavor oil. Next, the present invention will be described more specifically with reference to examples.
【００１９】[0019]
【実施例】実施例 １ チキンオイル１００ｇに、ＨＬＢ ０.３のテトラグリセ
リン縮合リシノレイン酸エステル１ｇを溶解させ、１％
の食塩水２５ｇとともにクレアミックス（エム・テクニ
ック社製）で２００００ｒｐｍ、３分間で攪拌乳化し
た。得られたエマルションの３０ｇを、５０℃に加温し
た１０％ゼラチン水溶液６０ｍLに加え、エマルション
滴を形成させた。水を６０ｍL添加し、ついで炭酸ナト
リウム９ｇを水３６ｍLに溶解させた塩溶液を滴下し、
滴下後ゼラチン溶液を徐々に冷却し、エマルション油滴
のまわりにコアセルベートを付着させカプセル壁を形成
させた。得られたカプセルを水溶液中より濾別し、デン
プンを乾燥助剤として通風乾燥を行いマイクロカプセル
を３５ｇ得た。Example 1 1 g of tetraglycerin condensed ricinoleate of HLB 0.3 was dissolved in 100 g of chicken oil, and 1%
Was emulsified by stirring with CLEARMIX (manufactured by M Technique) at 20,000 rpm for 3 minutes together with 25 g of a saline solution. 30 g of the obtained emulsion was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 60 mL of water was added, and then a salt solution obtained by dissolving 9 g of sodium carbonate in 36 mL of water was added dropwise.
After the dropwise addition, the gelatin solution was gradually cooled, and coacervate was adhered around the emulsion oil droplets to form capsule walls. The obtained capsules were separated by filtration from the aqueous solution, and air-dried using starch as a drying aid to obtain 35 g of microcapsules.
【００２０】比較例 １ チキンオイル７５ｇに、 ＨＬＢ ４.３のモノグリセリ
ド１ｇを溶解させ、１％の食塩水２５ｇとともにクレア
ミックスで２００００ｒｐｍ、３分間で攪拌乳化した。
得られたエマルションの３０ｇを、５０℃に加温した１
０％ゼラチン水溶液６０ｍLに加え、エマルション滴を
形成させた。水を６０ｍL添加し、ついで炭酸ナトリウ
ム９ｇを水３６ｍLに溶解させた塩溶液を滴下し、滴下
後ゼラチン溶液を徐々に冷却したが、コアセルベートを
エマルション油滴のまわりに付着させカプセル壁を形成
させることはできなかった。Comparative Example 1 1 g of HLB 4.3 monoglyceride was dissolved in 75 g of chicken oil, and emulsified with a clear mix at 20,000 rpm for 3 minutes with 25 g of 1% saline solution.
30 g of the obtained emulsion was heated to 50 ° C.
Emulsion droplets were formed by adding to 60 mL of 0% gelatin aqueous solution. 60 mL of water was added, and then a salt solution prepared by dissolving 9 g of sodium carbonate in 36 mL of water was added dropwise. After the addition, the gelatin solution was gradually cooled, but coacervate was allowed to adhere around the emulsion oil droplets to form capsule walls. Could not.
【００２１】実施例 ２ チキンオイル１００ｇに、大豆レシチン０.０３ｇを溶
解させ、水０.３ｇを加え、超音波で１５分間乳化し
た。得られたエマルションの３０ｇを、５０℃に加温し
た１０％ゼラチン水溶液６０ｍLに加え、エマルション
滴を形成させた。水を６０ｍL添加し、ついで炭酸ナト
リウム９ｇを水３６ｍLに溶解させた塩溶液を滴下し、
滴下後ゼラチン溶液を徐々に冷却し、エマルション油滴
のまわりにコアセルベートを付着させカプセル壁を形成
させた。得られたカプセルを水溶液中より濾別し、デン
プンを乾燥助剤として流動層で乾燥しマイクロカプセル
を２０ｇ得た。Example 2 0.03 g of soybean lecithin was dissolved in 100 g of chicken oil, 0.3 g of water was added, and the mixture was emulsified with ultrasonic waves for 15 minutes. 30 g of the obtained emulsion was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 60 mL of water was added, and then a salt solution obtained by dissolving 9 g of sodium carbonate in 36 mL of water was added dropwise.
After the dropwise addition, the gelatin solution was gradually cooled, and coacervate was adhered around the emulsion oil droplets to form capsule walls. The obtained capsules were separated by filtration from the aqueous solution, and dried in a fluidized bed using starch as a drying aid to obtain 20 g of microcapsules.
【００２２】比較例 ２ チキンオイルを３０ｇを、５０℃に加温した１０％ゼラ
チン水溶液６０ｍLに加え、エマルション滴を形成させ
た。水を６０ｍL添加し、ついで炭酸ナトリウム９ｇを
水３６ｍLに溶解させた塩溶液を滴下し、滴下後ゼラチ
ン溶液を徐々に冷却しても、コアセルベートはエマルシ
ョン油滴のごく一部にしか付着せずカプセルとすること
ができなかった。Comparative Example 2 30 g of chicken oil was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 60 mL of water was added, and then a salt solution prepared by dissolving 9 g of sodium carbonate in 36 mL of water was added dropwise. After the dropwise addition, the gelatin solution was gradually cooled. And could not.
【００２３】実施例 ３ ジンジャーオレオレジンを５０％含むなたね油５０ｇ
に、ポリグリセリン縮合リシノレイン酸エステル１.５
ｇを加え、１％の食塩水５０ｇとともにホモミキサー
（特殊機化社製）で１００００ｒｐｍ、１５分間で攪拌
乳化した。得られたエマルションの３０ｇを、５０℃に
加温した１０％ゼラチン水溶液６０ｍLに加え、エマル
ション滴を形成させた。水を７０ｍL添加し、ついでメ
タリン酸０．６ｇを水６０ｍLに溶解させた塩溶液を滴
下し、滴下後ゼラチン溶液を徐々に冷却し、エマルショ
ン油滴のまわりにコアセルベートを付着させカプセル壁
を形成させた。得られたカプセルを水溶液中より濾別
し、デンプンを乾燥助剤として、流動層で乾燥しマイク
ロカプセルを３３ｇ得た。EXAMPLE 3 50 g of rapeseed oil containing 50% of ginger oleoresin
Polyglycerin condensed ricinoleate 1.5
g was added and emulsified with 10,000 g of a 1% saline solution with a homomixer (manufactured by Tokushu Kika Co., Ltd.) at 10,000 rpm for 15 minutes. 30 g of the obtained emulsion was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 70 mL of water was added, and then a salt solution obtained by dissolving 0.6 g of metaphosphoric acid in 60 mL of water was added dropwise. After the addition, the gelatin solution was gradually cooled, and coacervate was adhered around the emulsion oil droplets to form capsule walls. Was. The obtained capsules were separated by filtration from the aqueous solution, and dried in a fluidized bed using starch as a drying aid to obtain 33 g of microcapsules.
【００２４】比較例 ３ ジンジャーオレオレジンを５０％含むなたね油３０ｇ
を、５０℃に加温した１０％ゼラチン水溶液６０ｍLに
加え、エマルション滴を形成させた。水を７０ｍL添加
し、ついでメタリン酸０.６ｇを水６０ｍLに溶解させた
塩溶液を滴下し、滴下後ゼラチン溶液を徐々に冷却した
が、コアセルベートはエマルション油滴のごく一部にし
か付着せずカプセルとすることができなかった。Comparative Example 3 30 g of rapeseed oil containing 50% ginger oleoresin
Was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 70 mL of water was added, and then a salt solution obtained by dissolving 0.6 g of metaphosphoric acid in 60 mL of water was added dropwise. After the addition, the gelatin solution was gradually cooled. However, coacervate adhered to only a part of the emulsion oil droplets. Could not be capsules.
【００２５】実施例 ４ カツオ節の香味油５０ｇに、ポリグリセリン縮合リシノ
レイン酸エステル１.５ｇを加え、１％の食塩水５０ｇ
とともにホモミキサーで１００００ｒｐｍ、１５分間で
攪拌乳化した。得られたエマルションの３０ｇを、５０
℃に加温した１０％ゼラチン水溶液６０ｍLに加え、エ
マルション滴を形成させた。水を７０ｍL添加し、つい
でメタリン酸０.６ｇを水６０ｍLに溶解させた塩溶液を
滴下し、滴下後ゼラチン溶液を徐々に冷却し、エマルシ
ョン油滴のまわりにコアセルベートを付着させカプセル
壁を形成させた。得られたカプセルを水溶液中より濾別
し、デンプンを乾燥助剤として、流動層で乾燥しマイク
ロカプセルを３５ｇ得た。Example 4 1.5 g of polyglycerin condensed ricinoleate was added to 50 g of bonito section flavor oil, and 50 g of 1% saline solution was added.
The mixture was stirred and emulsified with a homomixer at 10,000 rpm for 15 minutes. 30 g of the obtained emulsion is mixed with 50
The emulsion was added to 60 mL of a 10% gelatin aqueous solution heated to ° C. to form emulsion droplets. 70 mL of water was added, and then a salt solution obtained by dissolving 0.6 g of metaphosphoric acid in 60 mL of water was added dropwise. After the addition, the gelatin solution was gradually cooled, and coacervate was adhered around the emulsion oil droplets to form capsule walls. Was. The obtained capsule was separated from the aqueous solution by filtration, and dried in a fluidized bed using starch as a drying aid to obtain 35 g of microcapsules.
【００２６】比較例 ４ カツオ節の香味油３０ｇを、５０℃に加温した１０％ゼ
ラチン水溶液６０ｍLに加え、エマルション滴を形成さ
せた。水を７０ｍL添加し、ついでメタリン酸０.６ｇを
水６０ｍLに溶解させた塩溶液を滴下し、滴下後ゼラチ
ン溶液を徐々に冷却して、エマルション油滴のまわりに
コアセルベートを付着させカプセル壁を形成させた。し
かしながら、このカプセル壁は皮膜が極めて弱く、乾燥
工程中でコアセルベートが崩壊するため、乾燥マイクロ
カプセルとして得ることはできなかった。Comparative Example 4 30 g of skipjack knot flavor oil was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 70 mL of water was added, and then a salt solution prepared by dissolving 0.6 g of metaphosphoric acid in 60 mL of water was added dropwise. After the addition, the gelatin solution was gradually cooled, and coacervate was attached around the emulsion oil droplets to form capsule walls. I let it. However, this capsule wall could not be obtained as dried microcapsules because the coating was extremely weak and the coacervate collapsed during the drying process.
【００２７】実施例 ５ エタノールを３.７５％含む醤油香料７５ｇに、ポリグ
リセリン縮合リシノレイン酸エステル１.５ｇを加え、
１％の食塩水５０ｇとともにホモミキサーで１００００
ｒｐｍ、１５分間で攪拌乳化した。得られたエマルショ
ンの３０ｇを、５０℃に加温した１０％ゼラチン水溶液
６０ｍLに加え、エマルション滴を形成させた。水を６
０ｍL添加し、ついで炭酸ナトリウム９ｇを水３６ｍLに
溶解させた塩溶液を滴下し、滴下後ゼラチン溶液を徐々
に冷却し、エマルション油滴のまわりにコアセルベート
を付着させカプセル壁を形成させた。得られたカプセル
を水溶液中より濾別し、デンプンを乾燥助剤として、流
動層で乾燥しマイクロカプセルを３５ｇ得た。Example 5 To 75 g of a soy sauce flavor containing 3.75% of ethanol, 1.5 g of polyglycerin condensed ricinoleate was added.
10000 with a homomixer with 50 g of 1% saline
The mixture was stirred and emulsified at 15 rpm for 15 minutes. 30 g of the obtained emulsion was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 6 water
0 mL was added, and then a salt solution prepared by dissolving 9 g of sodium carbonate in 36 mL of water was added dropwise. After the addition, the gelatin solution was gradually cooled, and coacervate was attached around the emulsion oil droplets to form capsule walls. The obtained capsule was separated from the aqueous solution by filtration, and dried in a fluidized bed using starch as a drying aid to obtain 35 g of microcapsules.
【００２８】比較例 ５ エタノールを２．５％含む醤油香料３０ｇを、５０℃に
加温した１０％ゼラチン水溶液６０ｍLに加え、エマル
ション滴を形成させた。水を６０ｍL添加し、ついで炭
酸ナトリウム９ｇを水３６ｍLに溶解させた塩溶液を滴
下し、滴下後ゼラチン溶液を徐々に冷却したが、コアセ
ルベートはエマルション油滴のごく一部にしか付着せず
カプセルとすることができなかった。Comparative Example 5 30 g of a soy sauce flavor containing 2.5% ethanol was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 60 mL of water was added, and then a salt solution obtained by dissolving 9 g of sodium carbonate in 36 mL of water was added dropwise. After the addition, the gelatin solution was gradually cooled. However, the coacervate adhered to only a small part of the emulsion oil droplets, and the capsule was not added. I couldn't.
【００２９】実施例 ６ カプロン酸１％を含むコーン油５０ｇに、ポリグリセリ
ン縮合リシノレイン酸エステル１.５ｇを溶解させ、０.
９％の食塩水５０ｇとともにクレアミックスで２０００
０ｒｐｍ、２分間で攪拌乳化した。得られたエマルショ
ンの３０ｇを、５０℃に加温した１０％ゼラチン水溶液
６０ｍLに加え、エマルション滴を形成させた。水を７
０ｍL添加し、ついでメタリン酸０.７ｇを水６０ｍLに
溶解させた塩溶液を滴下し、滴下後ゼラチン溶液を徐々
に冷却し、エマルション油滴のまわりにコアセルベート
を付着させカプセル壁を形成させた。得られたカプセル
を水溶液中より濾別し、デンプンを乾燥助剤として、流
動層で乾燥しマイクロカプセルを３５ｇ得た。Example 6 1.5 g of polyglycerin-condensed ricinoleate was dissolved in 50 g of corn oil containing 1% of caproic acid, and
2000 with Clearmix with 50g of 9% saline
The mixture was emulsified with stirring at 0 rpm for 2 minutes. 30 g of the obtained emulsion was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 7 water
0 mL was added, and then a salt solution obtained by dissolving 0.7 g of metaphosphoric acid in 60 mL of water was added dropwise. After the addition, the gelatin solution was gradually cooled, and coacervate was adhered around the emulsion oil droplets to form capsule walls. The obtained capsule was separated from the aqueous solution by filtration, and dried in a fluidized bed using starch as a drying aid to obtain 35 g of microcapsules.
【００３０】比較例 ６ カプロン酸１％を含むコーン油３０ｇを、５０℃に加温
した１０％ゼラチン水溶液６０ｍLに加え、エマルショ
ン滴を形成させた。水を７０ｍL添加し、ついでメタリ
ン酸０.７ｇを水６０ｍLに溶解させた塩溶液を滴下し、
滴下後ゼラチン溶液を徐々に冷却したが、コアセルベー
トはエマルション油滴のごく一部にしか付着せずカプセ
ルとすることができなかった。Comparative Example 6 30 g of corn oil containing 1% of caproic acid was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 70 mL of water was added, and then a salt solution obtained by dissolving 0.7 g of metaphosphoric acid in 60 mL of water was added dropwise.
After the dropwise addition, the gelatin solution was gradually cooled, but the coacervate adhered to only a part of the emulsion oil droplets and could not be formed into a capsule.
【００３１】実施例 ７ ロースト醤油風味の香味油７５ｇに、ポリグリセリン縮
合リシノレイン酸エステル１.５ｇを加え、１０％の醤
油水溶液５０ｇとともにホモミキサーで１００００ｒｐ
ｍ、１５分間で攪拌乳化した。得られたエマルションの
３０ｇを、５０℃に加温した１０％ゼラチン水溶液６０
ｍLに加え、エマルション滴を形成させた。水を７０ｍL
添加し、ついでメタリン酸０.６ｇを水６０ｍLに溶解さ
せた塩溶液を滴下し、滴下後ゼラチン溶液を徐々に冷却
し、エマルション油滴のまわりにコアセルベートを付着
させカプセル壁を形成させた。得られたカプセルを水溶
液中より濾別し、デンプンを乾燥助剤として、流動層で
乾燥しマイクロカプセルを３０ｇ得た。このマイクロカ
プセルは、元々の香味油が有していた、ローストした醤
油の風味をそのまま保持していた。Example 7 To 75 g of roasted soy sauce flavor oil, 1.5 g of polyglycerin condensed ricinoleate was added, and 50 g of a 10% soy sauce aqueous solution was mixed with a homomixer at 10,000 rpm.
and emulsified with stirring for 15 minutes. 30 g of the obtained emulsion was added to a 10% aqueous gelatin solution 60 heated to 50 ° C.
In addition to mL, an emulsion droplet was formed. 70 mL of water
Then, a salt solution obtained by dissolving 0.6 g of metaphosphoric acid in 60 mL of water was added dropwise. After the dropwise addition, the gelatin solution was gradually cooled, and coacervate was adhered around the emulsion oil droplets to form capsule walls. The obtained capsules were separated from the aqueous solution by filtration, and dried in a fluidized bed using starch as a drying aid to obtain 30 g of microcapsules. The microcapsules retained the flavor of roasted soy sauce that the original flavor oil had.
【００３２】比較例 ７ ロースト醤油風味の香味油３０ｇを、５０℃に加温した
１０％ゼラチン水溶液６０ｍLに加え、エマルション滴
を形成させた。水を７０ｍL添加し、ついでメタリン酸
０.６ｇを水６０ｍLに溶解させた塩溶液を滴下し、滴下
後ゼラチン溶液を徐々に冷却し、エマルション油滴のま
わりにコアセルベートを付着させカプセル壁を形成させ
た。得られたカプセルを水溶液中より濾別し、デンプン
を乾燥助剤として、流動層で乾燥し、マイクロカプセル
を３７ｇ得た。しかしながら、このマイクロカプセル
は、香味油が元々持っていたローストした醤油の風味と
かけはなれた風味であった。Comparative Example 7 30 g of roasted soy sauce flavor oil was added to 60 mL of a 10% aqueous gelatin solution heated to 50 ° C. to form emulsion droplets. 70 mL of water was added, and then a salt solution obtained by dissolving 0.6 g of metaphosphoric acid in 60 mL of water was added dropwise. After the addition, the gelatin solution was gradually cooled, and coacervate was adhered around the emulsion oil droplets to form capsule walls. Was. The obtained capsule was separated from the aqueous solution by filtration, and dried in a fluidized bed using starch as a drying aid to obtain 37 g of microcapsules. However, this microcapsule had a flavor that was far from the flavor of the roasted soy sauce originally possessed by the flavor oil.
【００３３】[0033]
【発明の効果】本発明の方法によれば、未精製動植物油
脂類、天然物オレオレンジ、極性物質や界面活性剤を含
んだ香味油類など従来コアセルベーション法によるマイ
クロカプセル化が困難であった複雑な成分系を有する香
味油を簡便にかつ本来の風味を保持したままマイクロカ
プセル化することができる。本発明の方法によって得ら
れる香味油含有マイクロカプセルは、Ｗ／Ｏ型エマルシ
ョン粒子の外面をコアセルベートにより形成され、冷却
により硬化されたゼラチン層で被覆した構造を有してい
る。カプセルは、水存在下５０℃以上に温められると破
壊されるので、本発明の香味油含有マイクロカプセルを
添加した調味料や食品を温めるかあるいは温められた調
味料や食品にこれを添加することにより封入されていた
香味が溶け出し、所望の香味を呈させることができる。According to the method of the present invention, microencapsulation by conventional coacervation methods such as unrefined animal and vegetable fats and oils, natural olea orange, flavor oils containing polar substances and surfactants is difficult. A flavor oil having a complicated component system can be easily microencapsulated while maintaining the original flavor. The flavor oil-containing microcapsules obtained by the method of the present invention have a structure in which the outer surfaces of the W / O emulsion particles are formed by coacervate and covered with a gelatin layer which is hardened by cooling. The capsules are destroyed when heated to 50 ° C. or more in the presence of water. Therefore, it is necessary to warm the seasonings or foods to which the flavor oil-containing microcapsules of the present invention are added or to add them to the warmed seasonings or foods. As a result, the flavor that has been encapsulated is dissolved, and a desired flavor can be exhibited.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） // Ａ２３Ｐ 1/04 Ｂ０１Ｊ 13/02 Ｅ (72)発明者 中西 真行 神奈川県高座郡寒川町岡田５−４−26 Ｆターム(参考） 4B026 DC01 DG01 DG12 DG13 DG20 DK05 DL01 DL02 DL04 DX08 4B035 LE01 LE07 LG01 LG05 LG12 LG13 LG14 LG15 LG19 LK13 LP21 LP36 4B047 LB09 LE08 LG03 LG06 LG10 LG12 LG14 LG15 LG18 LG25 LG45 LP03 LP07 LP20 4B048 PE10 PN04 PQ02 PS01 PS15 PS17 4G005 AA01 AB14 BA06 BB08 BB13 DB02X DB05X DB06Z DB09X DB12X DB19X DE01X EA01 EA05 ──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. 7 Identification symbol FI Theme coat ゛ (Reference) // A23P 1/04 B01J 13/02 E (72) Inventor Masayuki Nakanishi 5- 4-26 F term (reference) 4B026 DC01 DG01 DG12 DG13 DG20 DK05 DL01 DL02 DL04 DX08 4B035 LE01 LE07 LG01 LG05 LG12 LG13 LG14 LG15 LG19 LK13 LP21 LP36 4B047 LB09 LE08 LG03 LG06 LG10 LG12 LG14 LG15 LG18 LG10 LP04 LP03 LP048 PQ02 PS01 PS15 PS17 4G005 AA01 AB14 BA06 BB08 BB13 DB02X DB05X DB06Z DB09X DB12X DB19X DE01X EA01 EA05
Claims (8)
ＨＬＢ値０.１〜４の乳化剤からなる混合物を攪拌して
Ｗ／Ｏ型エマルションを形成させ、該Ｗ／Ｏ型エマルシ
ョンをゼラチン水溶液にゼラチンのゲル化点以上の温度
で加えて攪拌し、次いでコアセルベート化剤の水溶液を
加えて該Ｗ／Ｏ型エマルションの粒子の周りにゼラチン
のコアセルベートを形成させ、次いで該Ｗ／Ｏ型エマル
ションをゼラチンのゲル化点より低い温度に保持して該
コアセルベートを硬化させることを特徴とする香味油含
有マイクロカプセルの製造方法。1. A mixture comprising a flavor oil, an aqueous liquid and lecithin or an emulsifier having an HLB value of 0.1 to 4 is stirred to form a W / O emulsion, and the W / O emulsion is added to an aqueous gelatin solution by adding Add at a temperature above the gel point and stir, then add an aqueous solution of a coacervating agent to form a coacervate of gelatin around the particles of the W / O emulsion, then add the W / O emulsion to a gel of gelatin A method for producing flavor oil-containing microcapsules, comprising curing the coacervate while maintaining the temperature below the melting point.
オレジンまたは０.００１〜２０.０重量％の極性物質を
含有する油性香料またはこれらの２種以上の混合物であ
る請求項１記載のマイクロカプセルの製造方法。2. The flavor oil according to claim 1, wherein the flavor oil is an unrefined animal or vegetable fat, a natural oleoresin, an oily flavor containing 0.001 to 20.0% by weight of a polar substance, or a mixture of two or more thereof. Manufacturing method of microcapsules.
ル類、フェノール類または含硫化合物からなる香味を有
する化合物または界面活性物質である請求項２記載のマ
イクロカプセルの製造方法。3. The method for producing microcapsules according to claim 2, wherein the polar substance is a compound having a flavor consisting of acids, amines, alcohols, phenols or sulfur-containing compounds or a surfactant.
０：０.１〜３００である請求項１〜３記載のマイクロ
カプセルの製造方法。4. The weight ratio between the flavor oil and the aqueous liquid is 10
The method for producing microcapsules according to claim 1, wherein the ratio is 0: 0.1 to 300. 5.
濃度の塩水溶液、多価アルコール水溶液あるいは０.０
１〜２０重量％濃度の糖アルコール、糖、アミノ酸、ペ
プチドもしくはタンパク質水溶液である請求項１〜４記
載のマイクロカプセルの製造方法。5. An aqueous liquid comprising water, 0.01 to 20% by weight.
Salt aqueous solution, polyhydric alcohol aqueous solution or 0.0
5. The method for producing microcapsules according to claim 1, which is an aqueous solution of a sugar alcohol, sugar, amino acid, peptide or protein at a concentration of 1 to 20% by weight.
０．０５〜８であることを特徴とする請求項１〜５記載
のマイクロカプセルの製造方法。6. The weight ratio between the flavor oil and the emulsifier is 100:
The method for producing a microcapsule according to any one of claims 1 to 5, wherein the content is 0.05 to 8.
０：５〜６０である請求項１〜６記載のマイクロカプセ
ルの製造方法。7. The weight ratio of flavor oil to gelatin is 10
The method for producing microcapsules according to claims 1 to 6, wherein the ratio is 0: 5 to 60.
製造方法により製造された香味油含有マイクロカプセ
ル。8. A flavor oil-containing microcapsule produced by the method for producing a microcapsule according to claim 1.
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|---|---|---|---|
| JP22826599A JP4109804B2 (en) | 1999-08-12 | 1999-08-12 | Method for producing flavor oil-containing microcapsules |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22826599A JP4109804B2 (en) | 1999-08-12 | 1999-08-12 | Method for producing flavor oil-containing microcapsules |
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| JP2001046010A true JP2001046010A (en) | 2001-02-20 |
| JP4109804B2 JP4109804B2 (en) | 2008-07-02 |
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| JP22826599A Expired - Lifetime JP4109804B2 (en) | 1999-08-12 | 1999-08-12 | Method for producing flavor oil-containing microcapsules |
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