JP2589556B2 - Food and beverages containing capsules - Google Patents
Food and beverages containing capsulesInfo
- Publication number
- JP2589556B2 JP2589556B2 JP63265514A JP26551488A JP2589556B2 JP 2589556 B2 JP2589556 B2 JP 2589556B2 JP 63265514 A JP63265514 A JP 63265514A JP 26551488 A JP26551488 A JP 26551488A JP 2589556 B2 JP2589556 B2 JP 2589556B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- liquid
- drink
- capsule
- beverage
- 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.)
- Expired - Fee Related
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
- B01J13/025—Applications of microcapsules not provided for in other subclasses
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Manufacturing Of Micro-Capsules (AREA)
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、乳飲料、清涼飲料、発酵乳、乳酸菌飲料等
のゾル形態の飲食品もしくはこれらにゲル化剤を加えた
ものに、液状飲食品を内包したカプセル体を混合して分
散させて成るカプセル体含有飲食品並びに上記ゲル化剤
を加えてゾル形態にした飲食品を冷却してゲル化するこ
とにより上記カプセル体を分散させて成るカプセル体含
有ゲル状飲食品に関する。The present invention relates to a sol-form food or drink such as a milk drink, a soft drink, a fermented milk, a lactic acid bacterium drink, or a liquid or food obtained by adding a gelling agent to the sol form. Capsule-containing food and drink, which is obtained by mixing and dispersing encapsulated capsules, and a capsule, which is formed by dispersing the capsule by cooling and gelling the sol-form food and drink by adding the above-mentioned gelling agent. The present invention relates to a gelled food or drink containing the same.
従来技術 従来、ゼリー体を利用した食品は種々知られており、
例えば、内部にヨーグルトとマーブル状のゼリー層を包
含させた食品（特開昭52−31866号）、ゼリー状固形片
入り容器詰め飲料（特開昭54−23169号）、および粒状
嗜好品およびそれを使用した嗜好性飲料（特開昭58−22
0674号）、ゼリー含有食品の製造方法（特開昭58−1622
50号）及び被膜を有する食品の製造法（特開昭48−3190
7号）等がみられる。Conventional technology Conventionally, various foods using jelly body are known,
For example, food containing yogurt and a marble-like jelly layer therein (JP-A-52-31866), a container-packed beverage containing jelly-like solid pieces (JP-A-54-23169), and granular taste products and the like Beverage using
0674), a method for producing jelly-containing food (JP-A-58-1622)
No. 50) and a method for producing a food having a coating (Japanese Patent Laid-Open No. 48-3190)
No. 7).
しかし、これらの飲食品は、ゼリー体又はゼリーカプ
セル体を飲料などの液状飲食品や粘性の低いヨーグルト
と単に組合わせたものである。したがつて、上述したよ
うなゲル状食品では酸によるゲル化剤の加水分解等によ
つてゲル強度が低下するため、所望のゲル強度を保持す
るにはゲル化剤の添加量を予め多くしておくことが必要
であるが、食感上及び風味上その添加量には制約があ
る。However, these foods and drinks are obtained by simply combining a jelly body or a jelly capsule body with a liquid food or drink such as a beverage or a low-viscosity yogurt. Therefore, in the gel food as described above, the gel strength is reduced due to hydrolysis of the gelling agent by an acid or the like. It is necessary to keep the amount, but there are restrictions on the amount of addition in terms of texture and flavor.
また、ゼリーカプセル体を飲料と組合わせたカプセル
体含有飲料では、カプセル体内包液と飲料との相互移行
に伴う色移り、匂い移り、さらには酸の移行に伴う液状
飲食品の変性（例えば牛乳の果汁への移行による乳蛋白
の変性）がみられ、製品の食感及び風味を著しく損なう
ようになる問題がある。そして、この問題を解消するに
はカプセル体含有飲料では、カプセル体の内包液を外液
である飲料と色、香り及び酸度を同様なものにするか、
或いは、脱酸処理した果汁等を用いなければならなかつ
た。Further, in a capsule body-containing beverage in which a jelly capsule body is combined with a beverage, the color transfer and odor transfer accompanying the mutual transfer between the capsule-encapsulated liquid and the beverage, and the denaturation of the liquid food or drink due to the transfer of acid (for example, milk (Denaturation of milk protein due to transfer to the fruit juice), resulting in a problem that the texture and flavor of the product are significantly impaired. And, in order to solve this problem, in the capsule body-containing beverage, the encapsulation liquid of the capsule body should be similar in color, aroma and acidity to the beverage as the external liquid,
Alternatively, deacidified fruit juice must be used.
ところで、近年における飲食品に対する嗜好性並びに
ファッション性の多様化に伴い、カプセル体含有飲食品
においても、前述したような制約性のない、内包液とし
て種々の液状飲食品を内包させたカプセル体を、異種の
ゾル状もしくはゲル状飲食品に分散させた、しかも安定
性の良好なカプセル体含有飲食品の提供が望まれる。By the way, with the diversification of taste and fashion of foods and drinks in recent years, even in capsule body-containing foods and drinks, there is no restriction as described above, and capsules containing various liquid foods and drinks as encapsulated liquids are included. It is desired to provide a capsule-containing food or drink that is dispersed in different kinds of sol or gel food and drink and has good stability.
発明が解決しようとする課題 本発明は、叙上の状況に鑑みなされたものであつて、
カプセル体が変形や破壊することなく、また、色移り、
匂い移り及び酸の移行することがない、かつ安定性の良
好なカプセル体含有飲食品を提供することを課題とす
る。Problem to be Solved by the Invention The present invention has been made in view of the above situation,
The capsule body does not deform or break,
It is an object of the present invention to provide a capsule body-containing food or beverage that does not cause odor transfer and acid transfer and has good stability.
以下本発明を詳しく説明する。 Hereinafter, the present invention will be described in detail.
課題を解決するための手段 本発明の特徴は、液状の飲食品を内包したカプセル体
を、ゾル形態の飲食品と混合し、上記カプセル体の内包
液と上記ゾル形態の飲食品との各浸透圧をほぼ等しくす
ることにある。Means for Solving the Problems The feature of the present invention is that a capsule body containing a liquid food or drink is mixed with a sol-form food or drink, and each penetration of the encapsulated liquid of the capsule body and the sol-form food or drink is performed. The idea is to make the pressures approximately equal.
ここでいう“ゾル形態の飲食品”とは、牛乳、果汁、
発酵乳、乳酸菌飲料等のコロイド形態のものを包含す
る。Here, “sol-form food and drink” means milk, fruit juice,
Colloidal forms such as fermented milk and lactic acid beverages are included.
本発明においてカプセル体として用いるカプセルの形
成は、特公昭48−16183号または特公昭36−15088号の方
法に準拠して行うとよく、その内包液には下記事項を考
慮して調製したものを用いる。The capsule used in the present invention may be formed in accordance with the method of JP-B-48-16183 or JP-B-36-15088. Used.
カプセル体の変形や破壊を防止するために、カプセル
体内包液と外液としてのゾル形態の飲食品との各浸透圧
をほぼ等しくする。In order to prevent deformation and destruction of the capsule body, the osmotic pressure of the sol-form food and drink as the external liquid is made substantially equal to that of the capsule body liquid.
色移りを防止するために、，外液としてのゾル形態飲
食品が水系である場合には、カプセル内包液として水に
不溶なもの、例えば油溶性の着色料を加えたもの、また
は着色料を乳化安定させたものを用いる。In order to prevent color transfer, if the sol-form food or drink as an external solution is water-based, use a water-insoluble solution such as an oil-soluble colorant or a colorant as a capsule encapsulating solution. Use the emulsion-stabilized one.
匂い移りを防止するために、水に不溶な油溶性の着香
料を加えるか、または香料を乳化安定させた内包液を用
いる。In order to prevent odor transfer, an oil-soluble flavoring agent insoluble in water is added, or an encapsulating liquid in which the flavoring agent is emulsified and stabilized is used.
酸の移行を防止するために、果汁や酸味料を包含させ
たW/O型エマルジョン形態にした内包液を用いること。In order to prevent the transfer of acid, use an encapsulated solution in the form of a W / O emulsion containing fruit juice and acidulant.
上述のようにして、フルーツの色と香り及び味を付し
た水を内包したカプセル体を牛乳に混合して分散する
と、風味はフルーツ牛乳であつて、外観は白い牛乳に色
あざやかな粒体がちりばめられた形態の嗜好性、ファッ
ション性の優れたカプセル体含有飲食品が得られる。As described above, when the capsule containing water with the color, aroma, and taste of the fruit is mixed and dispersed in milk, the flavor is fruit milk, and the appearance is white milk. Thus, a capsule-containing food or drink with excellent palatability and fashionability in a studded form can be obtained.
次に、カプセル体を形成するに際しての内水相と外水
相の配合例を示す。なお、％は重量を示す。Next, an example of the combination of the inner aqueous phase and the outer aqueous phase in forming the capsule body will be described. In addition,% shows weight.
カプセル体の形成： カプセル体としては、内水相に果汁（０〜100％）、
糖（０〜20％）、発酵乳（０〜100％）、乳酸菌飲料
（０〜100％）、酸性飲料（０〜100％）、乳酸菌液（０
〜100％）着香料（0.001〜1.0％）、着色料（0.001〜1.
0％）、酸味料（0.01〜2.0％）の単品もしくはこれらの
組合わせとする液体とし、油相に油脂（1.0〜95.0
％）、（0.01〜５％）〕、乳化剤〔テトラグリセリン縮
合リシノレート（0.01〜5.0％）〕、着香料（0.001〜1.
0％）、着色料（0.001〜1.0％）の単品もしくはこれら
の組合わせとし、外水相に乳酸カルシウム（1.0〜10.0
％）、キサンタンガム（0.1〜5.0％）、水（85.0〜99.0
％）の組合わせの液体とする多相エマルジョン・カプセ
ル体を用いて公知方法により、カプセル体を形成する。Formation of capsule body: As a capsule body, fruit juice (0-100%) is contained in the inner aqueous phase,
Sugar (0-20%), fermented milk (0-100%), lactic acid bacteria beverage (0-100%), acidic beverage (0-100%), lactic acid bacteria solution (0
~ 100%) flavoring (0.001 ~ 1.0%), coloring (0.001-1.
0%), acidulant (0.01-2.0%) as a single product or as a liquid to combine these.
%), (0.01-5%)], emulsifier [tetraglycerin condensed ricinoleate (0.01-5.0%)], flavoring agent (0.001-1.
0%), coloring agent (0.001 to 1.0%) or a combination thereof, and calcium lactate (1.0 to 10.0)
%), Xanthan gum (0.1-5.0%), water (85.0-99.0
%) By a known method using a multi-phase emulsion capsule which is a combination of liquids.
以下に実施例を示して本発明を具体的に説明する。 Hereinafter, the present invention will be described specifically with reference to examples.
実施例１ 本例は本発明におけるカプセル体の形成を示す。Example 1 This example illustrates the formation of a capsule according to the present invention.
○内水相配合材料 配合量（wt％） オレンジ果汁（６倍濃縮） 94.8 砂糖 5.0 オレンジフレーバー 0.15 カロチンベース 0.05 合計 100.0 ○内水相配合材料 配合量（wt％） オレンジ果汁（６倍濃縮） 86.4 砂糖 10.0 クエン酸 3.4 オレンジフレーバー 0.15 カロチンベース 0.05 合計 100.0 ○油相配合材料 配合量（wt％） バターオイル 96.0 テトラグリセリンペンタステアレート 4.0 合計 100.0 ○外水相配合材料 配合量（wt％） 砂糖 10.0 乳酸カルシウム 4.5 キサンタンガム 1.0 水 84.5 合計 100.0 ○外水相配合材料 配合量（wt％） 砂糖 20.0 乳酸カルシウム 4.5 キサンタンガム 1.0 水 74.5 合計 100.0 以上の配合にて各相を調製する。油相100gに対し内水
相又は150gを混合分散し、W/Oエマルジョンを作成
した後、外水相又は750gに添加・分散させ、この分
散液を0.5wt％アルギン酸ナトリウム溶液に滴下して球
状カプセルを得た。○ inner aqueous phase compounding materials amounts (wt%) Orange juice (6-fold concentrated) 94.8 Sugar 5.0 orange flavor 0.15 Carotene base 0.05 Total 100.0 ○ internal aqueous phase compounding materials amounts (wt%) Orange juice (6-fold concentrated) 86.4 sugar 10.0 citric acid 3.4 Orange flavor 0.15 carotene base 0.05 total 100.0 ○ oil phase compounding materials amounts (wt%) butter oil 96.0 tetraglycerol penta stearate 4.0 total 100.0 ○ outer aqueous phase compounding materials amounts (wt%) sugar 10.0 lactate calcium 4.5 xanthan gum 1.0 water 84.5 total 100.0 ○ outer aqueous phase compounding materials amounts (wt%) to prepare a phase in sugar 20.0 calcium lactate 4.5 xanthan gum 1.0 water 74.5 total 100.0 above formulation. After mixing and dispersing the internal water phase or 150 g with the oil phase 100 g to create a W / O emulsion, add and disperse it in the external water phase or 750 g and drop this dispersion liquid into a 0.5 wt% sodium alginate solution to form a sphere. Capsules were obtained.
以下は実施例１で得たカプセル体を用いた種々のカプ
セル体含有飲食品を例示する。The following illustrates various capsule body-containing foods and drinks using the capsule body obtained in Example 1.
実施例２ カプセル体入りの飲料の調製：配合材料 配合量（wt％） 牛乳 70.0カプセル体（実施例１により調製したもの） 30.0 合計 100.0 上記配合割合で混合してカプセル体入り牛乳を得た 実施例３ カプセル体入りゼリーの調製： ●配合１配合材料 配合量（wt％） 寒天 0.3 砂糖 10.0 水 89.7 合計 100.0 配合１での調製品 70.0カプセル体 30.0 100.0 上記配合割合で混合したものを冷却してカプセル体入
りゼリーを得た。Example 2 Preparation of Beverage Containing Capsules: Compounding Material Blending Amount (wt%) Milk 70.0 Capsules (prepared according to Example 1) 30.0 Total 100.0 Mixing in the above blending ratio to obtain milk in capsules Example 3 Preparation of jelly containing capsules: ● Formulation 1 Formulation amount of ingredients (wt%) Agar 0.3 Sugar 10.0 Water 89.7 Total 100.0 Preparation in Formulation 1 70.0 Capsules 30.0 100.0 A jelly containing capsules was obtained.
実施例４ カプセル体入りプリンの調製： ●配合１配合材料 配合量（wt％） 牛乳 10.0 脱脂粉乳 5.0 砂糖 10.0 卵黄 7.0 カラギーナン 1.2 カロチンベース 0.1 バニラフレーバー 0.1 水 66.6 合計 100.0 配合１での調製品 70.0 カプセル体 30.0 合計 100.0 上記配合割合で混合したものを冷却してカプセル体入
りプリンを得た。Example 4 Preparation of pudding in capsule body: ● Formulation 1 Formulation amount of ingredients (wt%) Milk 10.0 Skim milk powder 5.0 Sugar 10.0 Egg yolk 7.0 Carrageenan 1.2 Carotene base 0.1 Vanilla flavor 0.1 Water 66.6 Total 100.0 Preparation in formula 1 70.0 capsules Body 30.0 Total 100.0 The mixture mixed in the above mixing ratio was cooled to obtain a pudding in a capsule body.
実施例５ カプセル体入りドリンクヨーグルトの調製： 以下に示す配合でドリンクヨーグルトの調製をおこな
つた。Example 5 Preparation of Drink Yogurt with Capsule: Drink yogurt was prepared with the following composition.
脱脂粉乳8.5重量％のミックスを乳酸菌スターター
（ストレプトコッカス・サーモフィルス、ラクトバチル
ス・ブルガリカス混合菌）により発酵させ、砂糖6.3重
量％を加えて、クエン酸溶液にてpH調製を行つたもの。 A mixture of 8.5% by weight of skim milk powder is fermented with a lactic acid bacterium starter (a mixed bacterium of Streptococcus thermophilus and Lactobacillus bulgaricus), 6.3% by weight of sugar is added, and the pH is adjusted with a citric acid solution.
実施例６ カプセル体入りハードタイプヨーグルの調製： 以下に示す配合でカプセル体入りハードタイプヨーグ
ルト用ミックスの調製をおこなつた。Example 6 Preparation of Hard Type Yogurt Containing Capsules A mix for hard type yogurt containing capsules was prepared with the following composition.
調製方法は、90℃、30分間殺菌し、36℃に冷却した。
このミックスに乳酸菌スターター（ストレプトコッカス
・ラクチス、ラクトバチルス・ブルガリカス4:1混合）
を３重量％、カプセル体20重量％を混合し、100ml容ガ
ラス製ヨーグルトビンに分注してシールの後、36℃で10
時間発酵凝固させ、カプセル入りハードタイプヨーグル
トを得た。 The preparation method was sterilization at 90 ° C. for 30 minutes and cooling to 36 ° C.
Lactic acid bacteria starter (Streptococcus lactis, Lactobacillus bulgaricus 4: 1 mixture)
3% by weight and 20% by weight of a capsule body, and dispensed into a 100 ml glass yogurt bin, sealed, and then
The mixture was fermented and coagulated for a time to obtain a capsule-type hard yogurt.
実施例７ カプセル体入り乳酸菌飲料： 以下に示す配合でカプセル入り乳酸菌飲料用糖液ミッ
クスの調製をおこなつた。Example 7 Capsule-containing lactic acid bacteria drink: A sugar solution mix for capsule-containing lactic acid bacteria drink was prepared with the following composition.
調製方法は、90℃、30分間殺菌し、30℃で冷却した。
このミックス3750gに乳酸菌培養物〔乳酸菌スターター
（ストレプトコッカス・ラクチス、ラクトバチルス・ブ
ルガリカス4:1混合）を３重量％添加して発酵した脱脂
粉乳11重量％の溶液〕を10重量％添加して均質の後、ク
エン酸溶液にてpH4.0とし4250gの乳酸菌飲料を得た。 The preparation method was sterilization at 90 ° C. for 30 minutes and cooling at 30 ° C.
To 3750 g of this mix, 10% by weight of a lactic acid bacteria culture [a solution of 11% by weight of skim milk powder fermented by adding 3% by weight of a lactic acid bacteria starter (a mixture of Streptococcus lactis and Lactobacillus bulgaricus 4: 1)] was added and homogenized. Thereafter, the pH was adjusted to 4.0 with a citric acid solution to obtain 4250 g of a lactic acid bacteria beverage.
この乳酸菌飲料に750gのカプセル体を混合し、100ml
容ガラス製ヨーグルトビンに分注してシールの後、カプ
セル入り乳酸菌飲料を得た。Mix this lactic acid bacteria drink with 750 g of capsule body, 100 ml
After dispensing into a glass yogurt bin and sealing, a lactic acid bacteria beverage in a capsule was obtained.
なお使用したカプセル体の構成は、以下のとおり。 The configuration of the capsule used was as follows.
内水相＋油相＋外水相：実施例２、３、参照 内水相＋油相＋外水相：実施例４、参照 内水相＋油相＋外水相：実施例５、６、７、参照 次に、各実施例で得られた各製品について保存試験を
行なつた結果を示す。なお、油相の存在しない比較例１
及び２として、内水相1;150gを外水相1;850gに分散混合
し、この分散液を0.5wt％アルギン酸ナトリウム溶液に
滴下して得られた球状カプセル体を用いたものについて
も同様に試験した。Inner aqueous phase + oil phase + outer aqueous phase: See Examples 2 and 3; inner aqueous phase + oil phase + outer aqueous phase: see Example 4; inner aqueous phase + oil phase + outer aqueous phase: Examples 5 and 6. Next, the results of a storage test performed on each product obtained in each example are shown. Comparative Example 1 where no oil phase was present
And 2) A spherical capsule obtained by dispersing and mixing 150 g of the internal aqueous phase with 850 g of the external aqueous phase and dropping this dispersion into a 0.5 wt% sodium alginate solution is similarly used. Tested.
また、同じく油相の存在しない比較例３として、内水
相と外水相を用い、比較例１と同様な手順で得られ
た球状カプセル体を用いたもの、更に、比較例４、５及
び６として、内水相と外水相を比較例１と同様の手
順で得られた球状カプセルを用いたものについても同様
に試験した。Also, as Comparative Example 3 in which no oil phase was present, a spherical capsule obtained by the same procedure as in Comparative Example 1 using an internal aqueous phase and an external aqueous phase, and Comparative Examples 4, 5, and As No. 6, an inner water phase and an outer water phase were similarly tested using a spherical capsule obtained by the same procedure as in Comparative Example 1.
保存試験方法： 各サンプルを作成し、透明容器に充填・シール後、冷
蔵（10℃以下）保存し、経時的な変化（色、香り、酸
度）を観察、測定した。Storage test method: Each sample was prepared, filled and sealed in a transparent container, stored refrigerated (10 ° C. or less), and observed and measured for changes over time (color, fragrance, acidity).
以上の結果より、本発明の「カプセル入り飲食品」に
よる実施例と比較例では、実施例の方が明らかに色の移
行、香りの移行、酸の移行がなく、したがつて、乳蛋白
・ゲル化剤糖の変成もなく、風味・組織共に良好な飲食
品を得ることができる。 From the above results, in the examples and comparative examples using the “food and drink containing capsules” of the present invention, the examples clearly had no color shift, no fragrance shift, and no acid shift. There is no denaturation of the gelling sugar, and a good food and drink can be obtained in both flavor and texture.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ｂ０１Ｊ 13/04 Ｂ０１Ｊ 13/02 Ａ ──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. 6 Identification code Agency reference number FI Technical display location B01J 13/04 B01J 13/02 A
Claims (4)
セル体を、ゾル形態の飲食品と混合し、かつ上記カプセ
ル体の内包液と上記ゾル形態の飲食品との各浸透圧をほ
ぼ等しくして成る、良好な安定性を有するカプセル体含
有飲食品。1. A capsule body containing a liquid food or drink as an inclusion liquid is mixed with a sol-form food or drink, and the osmotic pressure of the capsule-containing liquid and the sol-form food or drink are substantially equal. A capsule-containing food or beverage having good stability, comprising:
は、水、糖類、果汁類、発酵乳、乳酸菌飲料、酸性飲
料、牛乳、加工乳、乳飲料及び乳酸菌体液から成る群か
ら選択されるものの１種もしくは２種以上、もしくはこ
れらに乳化剤、安定剤、着色料及び着香料等の１種又は
２種以上を組合わせて添加したものである請求項（１）
に記載のカプセル体含有飲食品。2. The liquid food or drink as a liquid containing capsules is selected from the group consisting of water, sugars, juices, fermented milk, lactic acid bacteria drinks, acidic drinks, milk, processed milk, milk drinks, and lactic acid bacteria body liquid. One or more of these, or a combination of one or more of an emulsifier, a stabilizer, a colorant, a flavor and the like added thereto (1).
A food or beverage containing a capsule body according to claim 1.
食用油脂またはこれに乳化剤を組合わせた油相と、上記
請求項（２）に記載の液状飲食品とを混合したW/O型エ
マルジョンの形態である請求項（１）に記載のカプセル
体含有飲食品。3. A liquid food or drink as an encapsulating liquid in a capsule body is a W / O type in which an edible oil or fat or an oil phase in which an emulsifier is combined with the liquid food or drink according to the above (2) is mixed. The capsule body-containing food or drink according to claim 1, which is in the form of an emulsion.
飲食品を冷却することによりゾル形態の飲食品をゲル化
させて成る、液状の飲食品を内包液として内包したカプ
セル体を分散して含有するゲル状飲食品。4. A capsule body containing a liquid food or beverage as an encapsulating liquid, wherein the capsule food or beverage according to claim 1 is cooled to gel the sol-form food or beverage. Gel foods and drinks containing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63265514A JP2589556B2 (en) | 1988-10-21 | 1988-10-21 | Food and beverages containing capsules |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63265514A JP2589556B2 (en) | 1988-10-21 | 1988-10-21 | Food and beverages containing capsules |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02113863A JPH02113863A (en) | 1990-04-26 |
| JP2589556B2 true JP2589556B2 (en) | 1997-03-12 |
Family
ID=17418216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63265514A Expired - Fee Related JP2589556B2 (en) | 1988-10-21 | 1988-10-21 | Food and beverages containing capsules |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2589556B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7766637B2 (en) | 2006-03-03 | 2010-08-03 | Fmc Corporation | Method and apparatus for the preparation of capsules |
| US7972620B2 (en) | 2002-04-04 | 2011-07-05 | Fmc Biopolymer As | Polysaccharide capsules and methods of preparation |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5620707A (en) * | 1993-06-29 | 1997-04-15 | The Procter & Gamble Company | Beadlets for customization of flavor and sweetener in a beverage |
| US20080095893A1 (en) * | 2003-06-12 | 2008-04-24 | Alpina Productos Alimenticios S.A. | Colouring and Flavouring Capsules Provided in a Gel Medium, and Method and Apparatus for Making Same |
| ES2235642B2 (en) * | 2003-12-18 | 2006-03-01 | Gat Formulation Gmbh | CONTINUOUS MULTI-MICROENCAPSULATION PROCESS FOR THE IMPROVEMENT OF STABILITY AND STORAGE OF BIOLOGICALLY ACTIVE INGREDIENTS. |
| MX2007009430A (en) * | 2005-02-03 | 2007-08-17 | Cinv Ag | Drug delivery materials made by sol/gel technology. |
| JP4889262B2 (en) * | 2005-08-19 | 2012-03-07 | 理研ビタミン株式会社 | Fat-soluble drug composition |
| JP5940802B2 (en) * | 2011-11-29 | 2016-06-29 | 三栄源エフ・エフ・アイ株式会社 | Gel-like food and method for enhancing sensory strength thereof |
-
1988
- 1988-10-21 JP JP63265514A patent/JP2589556B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7972620B2 (en) | 2002-04-04 | 2011-07-05 | Fmc Biopolymer As | Polysaccharide capsules and methods of preparation |
| US7766637B2 (en) | 2006-03-03 | 2010-08-03 | Fmc Corporation | Method and apparatus for the preparation of capsules |
| US8153037B2 (en) | 2006-03-03 | 2012-04-10 | Fmc Corporation | Method and apparatus for the preparation of capsules |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02113863A (en) | 1990-04-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |