JPH02135052A - Preparation of granular food - Google Patents
Preparation of granular foodInfo
- Publication number
- JPH02135052A JPH02135052A JP63290805A JP29080588A JPH02135052A JP H02135052 A JPH02135052 A JP H02135052A JP 63290805 A JP63290805 A JP 63290805A JP 29080588 A JP29080588 A JP 29080588A JP H02135052 A JPH02135052 A JP H02135052A
- Authority
- JP
- Japan
- Prior art keywords
- liquid
- oil
- granular food
- food
- aqueous solution
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 36
- 239000000126 substance Substances 0.000 claims abstract description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 7
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- 239000008187 granular material Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 239000006185 dispersion Substances 0.000 claims description 6
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 2
- 102000011632 Caseins Human genes 0.000 abstract description 2
- 108010076119 Caseins Proteins 0.000 abstract description 2
- 235000019484 Rapeseed oil Nutrition 0.000 abstract description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 229940080237 sodium caseinate Drugs 0.000 abstract description 2
- 235000019155 vitamin A Nutrition 0.000 abstract description 2
- 239000011719 vitamin A Substances 0.000 abstract description 2
- 229940045997 vitamin a Drugs 0.000 abstract description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 4
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 2
- 239000001569 carbon dioxide Substances 0.000 abstract 2
- 238000000034 method Methods 0.000 description 17
- 239000002775 capsule Substances 0.000 description 9
- 239000003921 oil Substances 0.000 description 8
- 239000007901 soft capsule Substances 0.000 description 7
- 239000011248 coating agent Substances 0.000 description 6
- 238000004080 punching Methods 0.000 description 6
- 108010010803 Gelatin Proteins 0.000 description 5
- 238000000576 coating method Methods 0.000 description 5
- 238000001723 curing Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 235000011852 gelatine desserts Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- -1 lecithin Chemical class 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000011162 core material Substances 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000007902 hard capsule Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 239000000341 volatile oil Substances 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
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000017106 Bixa orellana Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 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
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 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
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 235000012665 annatto Nutrition 0.000 description 1
- 239000010362 annatto Substances 0.000 description 1
- 235000015278 beef Nutrition 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
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 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
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000007903 gelatin capsule Substances 0.000 description 1
- 108010025899 gelatin film Proteins 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229920001477 hydrophilic polymer Polymers 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000013035 low temperature curing Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 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
- 229940001941 soy protein Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 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
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、油および／または油溶性物質を賦形物質と共
に粒状とした粒状食品の製造方法に関する。本発明の粒
状食品は、インスタント食品、冷菓、デザート食品等に
使用すると、風味の増強や食品のバラエティ−化等が可
能となる。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a granular food product in which oil and/or an oil-soluble substance is granulated together with an excipient substance. When the granular food of the present invention is used in instant foods, frozen desserts, dessert foods, etc., it becomes possible to enhance the flavor and increase the variety of foods.
肝油や詣溶性ビタミン、精油類等を粒状としたものとし
ては各種のカプセルが市販されている。Various capsules containing liver oil, soluble vitamins, essential oils, etc. in granular form are commercially available.
特ニセラチンを皮膜物質とするカプセルは、医薬品分野
を中心に広く使用されている。ゼラチンカプセルには、
ハードカプセルとソフトカプセルの２種類があり、ハー
ドカプセルは医薬品分野での用途にほぼ限定されている
が、ソフトカプセルは食品用途での使用例も多く、ビタ
ミンＥやレシチン等の健康食品への使用例もよく知られ
ているソフトカプセルの製造方法としては、打ち抜き法
２滴下法等が実用化きれている。カプセルの皮膜剤とし
てはゼラチンだけでなく、皮膜を柔らかく保つためのグ
リセリン、及びその他着色剤、保存剤２着香剤等も配合
されている。Capsules containing especially niceratin as a coating material are widely used mainly in the pharmaceutical field. In gelatin capsules,
There are two types of capsules: hard capsules and soft capsules.Hard capsules are almost limited to use in the pharmaceutical field, but soft capsules are often used in food applications, and examples of their use in health foods such as vitamin E and lecithin are also well known. As methods for manufacturing soft capsules, the punching method and the two-drop method have been put into practical use. The capsule coating agent contains not only gelatin, but also glycerin to keep the capsule soft, and other coloring agents, preservatives, and flavoring agents.
打ち抜き法によるソフトカプセルの製造は、現在量も広
く行われており、２枚のゼラチン製シートを合わせ、鋳
型で各カプセル型状にシートを打ち抜く方法である。The production of soft capsules by the punching method is currently widely practiced, and involves combining two gelatin sheets and punching out each capsule shape using a mold.
一方、滴下法は、二重ノズルの内側ノズルから液状の核
物質を、外側ノズルから皮膜液を一定速度で流出させ、
この二層の液流を一定間隔で切断して液滴とした後、外
側の皮膜層を硬化させる方法である。皮膜層の硬化は通
常、硬化液中に液滴を滴下あるいは、噴射することによ
り行われ、食用油脂等を低温に保ったもの等が硬化液と
して使用きれる。この方法は、打ち抜き法と比べると皮
膜層を薄くできるだけでなく、小さなカプセルも作れる
等の利点がある。On the other hand, in the dripping method, liquid core material flows out from the inner nozzle of a double nozzle, and coating liquid flows out from the outer nozzle at a constant speed.
This is a method in which the two-layered liquid stream is cut at regular intervals to form droplets, and then the outer coating layer is cured. Curing of the film layer is usually carried out by dropping or spraying droplets into a curing liquid, and edible oils and fats kept at low temperatures can be used as the curing liquid. This method has advantages over the punching method, such as not only making the film layer thinner, but also making it possible to make smaller capsules.
ゼラチン以外の皮膜物質としてはアルギン酸塩があり、
人口魚卵として既に実用化されている。Film materials other than gelatin include alginate.
It has already been put into practical use as artificial fish eggs.
これはアルギン酸ソーダを配合したゾル状態の皮膜部分
を塩化カルシウム硬化液で硬化させる方法である。This is a method in which a film part in a sol state containing sodium alginate is cured with a calcium chloride curing solution.
打ち抜き法によるソフトカプセルは、医薬品や健康食品
の分野で広く使用されているが、次の様な問題点がある
。すなわち皮膜が厚く、短時間に溶解するものは作りに
くい。また大きさに制限があり、通常５ｍｍ以下のサイ
ズのものは作れない、高融点物質のカプセル化ができな
い、ゼラチン皮膜のロス・内容物のロス等生産性ロスが
大きいこと等があげられる。このため、見た目の良さ。Soft capsules made by punching are widely used in the pharmaceutical and health food fields, but they have the following problems. In other words, it is difficult to make a film with a thick film that dissolves in a short time. In addition, there are size limitations, such as the fact that it is usually not possible to make products with a size of 5 mm or less, that high melting point substances cannot be encapsulated, and that productivity losses such as gelatin film loss and content loss are large. Because of this, it looks good.
食べ易さ、低価格を要求される食品用途には使用し難い
。It is difficult to use it for food applications that require ease of eating and low cost.
滴下法によるソフトカプセルは、打ち抜き法に比較し、
より小言なものも可能であり、はぼ球形の綺麗なカプセ
ルを作ることが可能である。しかし、核となる液の粘度
が高過ぎる場合にはうまくカプセル化できないし、やは
りその価格は高く、食品用途では特殊なものに限定され
る。またアルギン酸塩を皮膜材とする場合は、乾燥方法
が難しいと共に、皮膜が水不溶性となっているため、イ
ンスタント食品等への使用に制限がある。Compared to the punching method, the soft capsules made by the dropping method are
It is also possible to make smaller capsules, making it possible to create beautiful spherical capsules. However, if the viscosity of the core liquid is too high, it will not be possible to encapsulate it properly, and the price will be high, and food applications will be limited to special products. Furthermore, when alginate is used as a coating material, the drying method is difficult and the coating is water-insoluble, which limits its use in instant foods and the like.
以上のこきから、ソフトカプセルが多くの用途に実際に
使用されるためには、皮膜物質や芯物質の選択の範囲が
広く、かつ安価な製造方法が必要とされる。In view of the above, in order for soft capsules to be actually used in many applications, an inexpensive manufacturing method with a wide range of selection of coating materials and core materials is required.
本発明者らは、従来のカプセル化法より筒車な方法によ
り、安価なカプセル類似の粒状の食品を製造する方法に
ついて鋭意研究の結果、本発明を完成するに至った。The present inventors have completed the present invention as a result of intensive research into a method for producing inexpensive capsule-like granular foods using a method that is more convenient than the conventional encapsulation method.
すなわち本発明は、油および／または油溶性物質を賦形
物質の水溶液に均一に分散させ、この分散液を液体窒素
又は液体空気又は液体戻酸中に滴下し粒状とすることを
特徴とする粒状食品の製造方法である。That is, the present invention provides a granular material characterized by uniformly dispersing oil and/or an oil-soluble substance in an aqueous solution of an excipient substance, and dropping this dispersion liquid into liquid nitrogen, liquid air, or liquid returned acid to form granules. It is a food manufacturing method.
本発明に用いられる油としては、食用に使用されている
油脂類であればいずれでもよく、例えばナタネ油、大豆
油、ザフラワー油、−ヤシ油、オリブ油、パーム油など
の植物油や牛脂、豚脂、乳脂、チキンオイル、卵黄油、
魚油などの動物油があげられる。The oil used in the present invention may be any edible oil or fat, such as rapeseed oil, soybean oil, safflower oil, vegetable oils such as coconut oil, olive oil, and palm oil, beef tallow, Pork fat, milk fat, chicken oil, egg yolk oil,
Examples include animal oils such as fish oil.
本発明に使用される油溶性物質とは、動植物油脂類に溶
解する性質を持つ物質であり、例えばビタミンＡ、ビタ
ミンＥ等の油溶性ビタミン類や、レシチン等の極性脂質
、種々の植物から得られる精油類、β−カロチン、アナ
トー色素等の油溶性色素等があげられる。The oil-soluble substances used in the present invention are substances that have the property of dissolving in animal and vegetable oils and fats, such as oil-soluble vitamins such as vitamin A and vitamin E, polar lipids such as lecithin, and substances obtained from various plants. Examples include oil-soluble pigments such as essential oils, β-carotene, and annatto pigments.
本発明に用いられる賦形物質とは、油および／または油
溶性物質を包み込み、粒状に保つための物質であり、本
発明においては、親水性の高分子物質や単・少糖類が使
用できる。例えばカゼインナトリウム、ゼラチン、乳清
タンパク質、大豆タンパク質等のタンパク質や、カラギ
ナン、寒天。The excipient used in the present invention is a substance that envelops oil and/or oil-soluble substances and keeps them in a granular form, and in the present invention, hydrophilic polymer substances and mono- and oligosaccharides can be used. For example, proteins such as sodium caseinate, gelatin, whey protein, soy protein, carrageenan, and agar.
ペクチン、キサンタンガム、グアーガム、タマリンドガ
ム、デキストリン、デンプン等の多糖類、シヨ糖、ブド
ウ糖、乳糖等の単・少糖類があげられる。Examples include polysaccharides such as pectin, xanthan gum, guar gum, tamarind gum, dextrin, and starch, and mono- and oligosaccharides such as sucrose, glucose, and lactose.
油および／または油溶性物質を賦形物質の水溶液に分散
させる方法としては、通常の０／Ｗ型乳化液を作成する
方法をとればよく、必要に応じてグリセリン脂肪酸エス
テル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステ
ル等の食品用乳化剤を用いることもできる。As a method for dispersing oil and/or oil-soluble substances in an aqueous solution of excipient substances, a method of preparing a normal O/W type emulsion can be used, and if necessary, glycerin fatty acid ester, sorbitan fatty acid ester, or chocolate may be used. Food grade emulsifiers such as sugar fatty acid esters can also be used.
この分散液を液状のままノズルから超低温の硬化液中に
滴下することにより、粒状とすることができる。ノズル
の形状は、本発明においては均一な分散液を滴下するた
め、二重ノズル等の必要はなく、単一口のノズルを使用
する。必要な粒の大きさに応じて、ノズル径および／ま
たは分散液の粘度を調整することにより、１ｍｍ以下か
ら７〜８ｍｍの範囲で粒度の調整が可能である。This dispersion liquid can be made into granules by dropping it in liquid form into an ultra-low temperature curing liquid from a nozzle. Regarding the shape of the nozzle, in the present invention, since a uniform dispersion liquid is dropped, there is no need for a double nozzle, and a single-port nozzle is used. The particle size can be adjusted from 1 mm or less to 7 to 8 mm by adjusting the nozzle diameter and/or the viscosity of the dispersion according to the required particle size.
本発明においては、液体窒素、液体空気、液体炭酸を硬
化液として使用する。超低温の液体に分散液滴が接触す
ることにより、短時間に硬化し粒状に成形される。硬化
した粒子は、硬化液からろ別等の方法により分は取られ
、必要に応じ乾燥を行うことにより、乾燥した粒状食品
とすることができる。乾燥方法としては、自然乾燥、除
湿した空気による通気乾燥、凍結乾燥等が使用できるが
、賦形物質の種類に関係なく硬化時の形状のまま乾燥を
行うことができる凍結乾燥法を用いるのが好ましい。In the present invention, liquid nitrogen, liquid air, and liquid carbonic acid are used as the curing liquid. When the dispersed droplets come into contact with the ultra-low temperature liquid, they harden in a short time and are formed into particles. The hardened particles can be separated from the hardening liquid by a method such as filtration, and dried if necessary to obtain a dry granular food. As a drying method, natural drying, aerated drying using dehumidified air, freeze drying, etc. can be used, but it is preferable to use the freeze drying method, which allows drying to be carried out in the shape at the time of hardening, regardless of the type of excipient material. preferable.
超低温の液体により硬化を行うため、使用する原料に限
定されずカプセル類似の粒状にすることが可能となる。Because it is cured using ultra-low temperature liquid, it is possible to make it into capsule-like granules without being limited by the raw materials used.
以下、実施例により本発明を更に詳細に説明する。 Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１
ゼラチン（太陽化学（株）類ネオソフト２００ＧＳ）Ｌ
ｏｇ、でんぷん（和光紬薬工業（株）製溶性でんぷん）
５ｇ１カルボキジメチルセルロースナｌ−ＩＪウム（和
光紬薬工業（株）製）２．５ｇを水１２０ｇに加熱溶解
した水溶液に、オリーブ油７０ｇを加え、７０°Ｃに液
温を保ちながらかく拌する。得られた均一な分散液を、
樹脂製の５ｍＰシリンジ（出口口径１ ｍ ｍ ）に取
り、針を付けずに滴下し、液体窒素中に落として液滴を
硬化した。液体窒素中から凍結した粒を取り出し、凍結
乾燥を行った。得られた粒状食品は、いずれも直径的４
ｍｍでほぼ真球状であった。Example 1 Gelatin (Taiyo Kagaku Co., Ltd. Neosoft 200GS) L
og, starch (soluble starch manufactured by Wako Tsumugi Kogyo Co., Ltd.)
70 g of olive oil is added to an aqueous solution prepared by heating and dissolving 2.5 g of carboxydimethylcellulose sodium (manufactured by Wako Tsumugi Pharmaceutical Co., Ltd.) in 120 g of water, and the mixture is stirred while maintaining the liquid temperature at 70°C. The obtained uniform dispersion was
The solution was taken into a 5 mP resin syringe (outlet diameter: 1 mm), dropped without a needle, and dropped into liquid nitrogen to harden the droplets. The frozen grains were taken out from liquid nitrogen and freeze-dried. The obtained granular food has a diameter of 4
mm and was almost perfectly spherical.
本発明の粒状食品の製造方法は、カプセル状の食品の製
造方法としては、従来の方法に比較し賦形物質の制限が
少なく、また製造方法も簡単なため、安価で様々な用途
に合った製品の製造が可能となる。The method for producing granular foods of the present invention has fewer restrictions on excipients than conventional methods, and the method for producing granular foods is simple, making it inexpensive and suitable for a variety of uses. It becomes possible to manufacture products.
Claims (1)
に分散させ、該分散液を液体窒素又は液体空気又は液体
炭酸中に滴下し粒状とすることを特徴とする粒状食品の
製造方法。A method for producing a granular food product, which comprises uniformly dispersing oil and/or an oil-soluble substance in an aqueous solution of an excipient substance, and dropping the dispersion liquid into liquid nitrogen, liquid air, or liquid carbonic acid to form granules.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63290805A JPH02135052A (en) | 1988-11-17 | 1988-11-17 | Preparation of granular food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63290805A JPH02135052A (en) | 1988-11-17 | 1988-11-17 | Preparation of granular food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02135052A true JPH02135052A (en) | 1990-05-23 |
Family
ID=17760717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63290805A Pending JPH02135052A (en) | 1988-11-17 | 1988-11-17 | Preparation of granular food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02135052A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0701815A1 (en) * | 1992-01-17 | 1996-03-20 | ALFATEC-PHARMA GmbH | Process for producing powders, granulates or pellets containing active substances and a structure consisting of hydrophilic macromolecules, and use thereof |
-
1988
- 1988-11-17 JP JP63290805A patent/JPH02135052A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0701815A1 (en) * | 1992-01-17 | 1996-03-20 | ALFATEC-PHARMA GmbH | Process for producing powders, granulates or pellets containing active substances and a structure consisting of hydrophilic macromolecules, and use thereof |
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