U.S. patent application number 16/656917 was filed with the patent office on 2020-02-13 for pearl-like capsule and method of manufacturing the same.
The applicant listed for this patent is Sanshokaken K.K.. Invention is credited to Katsuhito Hatanaka, Hibiki Tsutsumi.
Application Number | 20200045996 16/656917 |
Document ID | / |
Family ID | 58156777 |
Filed Date | 2020-02-13 |
United States Patent
Application |
20200045996 |
Kind Code |
A1 |
Tsutsumi; Hibiki ; et
al. |
February 13, 2020 |
Pearl-like capsule and method of manufacturing the same
Abstract
The invention aims to provide a pearl-like capsule that can
encapsulate a large amount of fatty substances and a method of
manufacturing the same, wherein the pearl-like capsule is less
deformable and/or less shrinkable even under freeze-thaw and thus
is convenient for transportation and preservation. The pearl-like
capsule includes a droplet having an outer surface and a 0.5
millimeter to 15 millimeter diameter, and a water-soluble
macromolecule, fatty substances, a water-soluble multivalent
metallic salt, sake lees, and starch. The pearl-like capsule also
includes a water-insoluble coating of alginate on the outer surface
of the droplet, and a glycerine coating on the water-insoluble
coating of alginate, wherein the sake lees include amino acid and
are 1% to 10% by weight of the droplet, and the starch is 10% to
20% by weight of the droplet.
Inventors: |
Tsutsumi; Hibiki; (Osaka,
JP) ; Hatanaka; Katsuhito; (Osaka, JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Sanshokaken K.K. |
Osaka |
|
JP |
|
|
Family ID: |
58156777 |
Appl. No.: |
16/656917 |
Filed: |
October 18, 2019 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
15232022 |
Aug 9, 2016 |
10485248 |
|
|
16656917 |
|
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23K 20/24 20160501;
A23K 50/80 20160501; A23P 10/30 20160801; A23K 40/30 20160501; A23L
29/256 20160801; Y02P 60/873 20151101; A23K 10/38 20160501; Y02P
60/87 20151101; A23K 20/105 20160501; A23K 50/75 20160501; A23L
29/212 20160801; A23K 20/147 20160501; A23K 50/40 20160501; A23K
20/163 20160501; A23K 50/70 20160501 |
International
Class: |
A23K 40/30 20060101
A23K040/30; A23L 29/256 20060101 A23L029/256; A23K 50/40 20060101
A23K050/40; A23P 10/30 20060101 A23P010/30; A23L 29/212 20060101
A23L029/212; A23K 20/147 20060101 A23K020/147; A23K 20/105 20060101
A23K020/105; A23K 50/70 20060101 A23K050/70; A23K 20/163 20060101
A23K020/163; A23K 20/24 20060101 A23K020/24; A23K 50/75 20060101
A23K050/75; A23K 10/38 20060101 A23K010/38; A23K 50/80 20060101
A23K050/80 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 21, 2015 |
JP |
2015-164252 |
Claims
1. A pearl-like capsule comprising: a droplet having an outer
surface, a 0.5 millimeter to 15 millimeter diameter, and including
a water-soluble macromolecule, fatty substances, a water-soluble
multivalent metallic salt, sake lees, and starch; a water-insoluble
coating of alginate on the outer surface of the droplet; and a
glycerine coating on the water-insoluble coating of alginate,
wherein the sake lees derive from any sake selected from a group
consisting of Junmai Daiginjo-shu, Daiginjo-shu, Junmai Ginjo-shu,
Ginjo-shu, Special Junmai-shu, Junmai-shu, Tokubetsu Honjozo-shu,
Honjozo-shu, and Futsu-shu, wherein the sake lees include amino
acid, wherein the sake lees are 1% to 10% by weight of the droplet
and the starch is 10% to 20% by weight of the droplet.
2. The pearl-like capsule according to claim 1, wherein said
water-soluble macromolecule is a quince seed mucilage.
3. The pearl-like capsule according to claim 1, wherein said
water-soluble multivalent metallic salt is water-soluble calcium
salt.
4. A method of manufacturing a pearl-like capsule 0.5 millimeters
to 15 millimeters in diameter, the method comprising: removing
hulls of rice to obtain rice kernels; performing alcohol
fermentation of the rice kernels to obtain sake and sake lees;
separating the sake and the sake lees; contacting a droplet
including a water-soluble macromolecule, fatty substances, a
water-soluble multivalent metallic salt, sake lees, starch and an
outer surface with an aqueous solution of water-soluble alginate to
form a water-insoluble coating of said alginate on the outer
surface of the droplet; and contacting said droplet coated with
said water-insoluble coating of said alginate with glycerol aqueous
solution to form a glycerine coating on the water-insoluble coating
of said alginate, wherein the sake lees derive from any sake
selected from a group consisting of Junmai Daiginjo-shu,
Daiginjo-shu, Junmai Ginjo-shu, Ginjo-shu, Special Junmai-shu,
Junmai-shu, Tokubetsu Honjozo-shu, Honjozo-shu, and Futsu-shu,
wherein the sake lees include amino acid, and wherein the sake lees
are 1% to 10% by weight of the droplet and the starch is 10% to 20%
by weight of the droplet.
5. The method according to claim 4, wherein said water-soluble
macromolecule is a quince seed mucilage.
6. The method according to claim 4, wherein said water-soluble
multivalent metallic salt is water-soluble calcium salt.
Description
REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation application of
application Ser. No. 15/232,022, filed Aug. 9, 2016, entitled
"PEARL-LIKE CAPSULE AND METHOD OF MANUFACTURING THE SAME", which is
incorporated herein by reference.
FIELD OF THE INVENTION
[0002] The present invention relates to a pearl-like capsule that
is less deformable and/or less shrinkable even under repeated
freeze-thaw, and a method of manufacturing the same. More
particularly, the invention relates to a pearl-like capsule that
has a structure where outer surface of a droplet including
water-soluble macromolecule, fatty substances, water-soluble
multivalent metallic salt sake lees, and starch is coated with
water-insoluble coating of alginate and then coated with a coating
consisting of glycerine, and a method of manufacturing the same,
wherein the pearl-like capsule is less deformable and/or less
shrinkable even under freeze-thaw so that it is not only convenient
for transportation or preservation but also able to contain a large
amount of fatty substances.
[0003] In this specification, the term "pearl-like" includes all
spherical bodies, such as ball-shaped, oval-shaped, and deformed
ball-like bodies.
[0004] An edible capsule encapsulating a fluid as a core material
is applied as artificial salmon caviar and jellies, etc.
[0005] For example, Patent Document 1 (Japanese Examined Patent
Publication No. 48-16183) states a method of manufacturing a stable
capsule body containing a fluid comprising contacting a mixture
obtained by adding multivalent metallic salt to the fluid
constituting a core part of the capsule body, with a solution of
alginate, low methoxyl pectin, or a mixture thereof to form a
gelatinous coating, and that the manufactured capsule body can be
applied as jelly food, ice cream additives, medical capsules, and
nutrient capsules.
[0006] However, the capsule in the Patent Document 1 is broken when
it contains a large amount of fatty substance in its core material.
Accordingly, the capsule has a problem that it can encapsulate only
a little amount of fatty substances and thus is limitedly applied
for food.
[0007] An edible capsule that can contain a large amount of fatty
substances includes the invention of Patent Document 2 (Japanese
Patent No. 3238350) made by the inventors.
[0008] The document states a method of manufacturing an edible
capsule comprising contacting a droplet consisting of quince
(Cydonia oblonga) seed mucilage, water-soluble multivalent metallic
salt, fatty substances, and salt with aqueous solution of
water-soluble alginate to form water-insoluble coating of alginate
on outer surface of the droplet. It also states that the droplet
contains the quince seed mucilage mainly comprising cydonin and fat
amygdalin obtained from the quince seed to prepare an edible
capsule containing a large amount of fatty substances.
[0009] However, the invention in the document has a problem that
the capsule cannot be frozen and thus is inconvenient for
transportation and long-term preservation.
[0010] As described above, it was difficult to manufacture a
pearl-like capsule that can encapsulate a large amount of fatty
substances and can be frozen even by the use of the art indicated
by the patent documents 1 and 2. Therefore, there has been a need
in the art for a pearl-like capsule that is freezable and
convenient for transportation and long-term preservation.
SUMMARY OF THE INVENTION
[0011] In order to solve the problems in the Patent Documents 1 and
2, the inventors suggest in Japanese Patent Application No.
2013-110458 that outer surface of water-insoluble coating of
alginate is coated with a coating consisting of antifreeze
glycerine. The invention described in Japanese Patent Application
No. 2013-110458 provides an edible capsule that can encapsulate a
large amount of fatty substances and can be frozen by including
quince seed mucilage in an droplet as the invention described in
the Patent Document 2, and by forming a coating consisting of
antifreeze glycerine on outer surface of water-insoluble coating of
alginate.
[0012] After careful consideration, however, the inventors found
that the invention in Japanese Patent Application No. 2013-110458
has a problem; a freezable edible capsule provided in the document
is, when frozen, surface-recessed to deform and/or shrink due to
decrease in volume of fatty substances, resulting in
disfigurement.
[0013] The present invention aims to solve the above-described
problems and through extensive studies, the inventors surprisingly
succeeded in manufacturing a pearl-like capsule that can
encapsulate a large amount of fatty substances and is less
deformable and/or less shrinkable even under repeated freeze-thaw
by adding sake lees and starch to a droplet.
[0014] Accordingly, the present invention can provide a pearl-like
capsule that is less deformable and/or less shrinkable even under
freeze-thaw and thus is convenient for transportation and
preservation and can contain a large amount of fatty
substances.
MEANS FOR SOLVING THE PROBLEMS
[0015] The invention according to first aspect relates to a
pearl-like capsule having a structure where outer surface of a
droplet is coated with water-insoluble coating of alginate and then
coated with a coating consisting of glycerine, wherein the droplet
includes water-soluble macromolecule, fatty substances,
water-soluble multivalent metallic salt, sake lees, and starch.
[0016] The invention according to second aspect relates to the
pearl-like capsule of the first aspect, wherein the starch is at
least any one of potato starch, rice starch, and Irish potato
starch.
[0017] The invention according to third aspect relates to the
pearl-like capsule of the first or second aspect, wherein the
water-soluble macromolecule is a quince seed mucilage.
[0018] The invention according to fourth aspect relates to the
pearl-like capsule of the first to third aspects, wherein the
water-soluble multivalent metallic salt is water-soluble calcium
salt.
[0019] The invention according to fifth aspect relates to a method
of manufacturing a pearl-like capsule comprising: contacting a
droplet including water-soluble macromolecule, fatty substances,
water-soluble multivalent metallic salt, sake lees, and starch with
aqueous solution of water-soluble alginate to form water-insoluble
coating of the alginate on outer surface of the droplet, and
contacting the droplet coated with the water-insoluble coating of
the alginate with glycerol aqueous solution to form a coating
consisting of glycerine on the outer surface of the water-insoluble
coating of the alginate.
[0020] The invention according to sixth aspect relates to the
method of the fifth aspect, wherein the starch is at least any one
of potato starch, rice starch, and Irish potato starch.
[0021] The invention according to seventh aspect relates to the
method of the fifth or sixth aspect, wherein the water-soluble
macromolecule is a quince seed mucilage.
[0022] The invention according to eighth aspect relates to the
method of the fifth to seventh aspects, wherein the water-soluble
multivalent metallic salt is water-soluble calcium salt.
EFFECTS OF THE INVENTION
[0023] According to the first aspect, it is possible to manufacture
a freezable pearl-like capsule by coating outer surface of a
droplet with water-insoluble coating of alginate and then coating
the outer surface of the water-insoluble coating of alginate with a
coating consisting of antifreeze glycerine.
[0024] It is also possible to encapsulate a large amount of fatty
substances in the capsule by including water-soluble macromolecule
in the droplet as the macromolecule plays a role of as an
emulsifier.
[0025] Furthermore, it is possible to prepare a pearl-like capsule
that is less deformable and/or less shrinkable even under repeated
freeze-thaw and thus is convenient for transportation and long-term
preservation and can encapsulate a large amount of fatty
substances, by including sake lees and starch in the droplet. This
is because: 1) the sake lees play a role in the droplet as an
emulsifier so that the capsule can encapsulate a large amount of
fatty substances, and 2) the droplet including starch gelates when
heated, causing little change in the volume of the droplet even
containing a large amount of fatty substances and less deformation
of the capsule when it is frozen.
[0026] According to the second aspect, it is possible to prepare a
pearl-like capsule that is much less deformable even when frozen by
including in a droplet a starch selected from at least one of
potato starch, rice starch, and Irish potato starch. More
specifically, it is easy to force a composition constituting the
droplet out of nozzle as the composition containing at least one of
these starches has low viscosity at room temperature. Accordingly,
this has a remarkable effect that the droplet including the starch
gelates when heated, causing little change in the volume of the
droplet even containing a large amount of fatty substances and less
deformation of the capsule when it is frozen.
[0027] According to third aspect, it is possible to prepare a
pearl-like capsule that can not only be edible but also encapsulate
a very large amount of fatty substances by using a quince seed
mucilage as a water-soluble macromolecule, without losing the
texture of the droplet since it does not gelate in the presence of
water-soluble multivalent metallic salt. It is also easy to force
the composition of the droplet out of nozzle since it has
appropriate viscosity with the ingredients encapsulated or
dissolved therein and has low spinnability.
[0028] According to the fourth aspect, it is possible to prepare a
pearl-like capsule coated with a strong water-insoluble coating by
using water-soluble calcium salt that is easy to dissolve in water
and compatible with alginate as a water-soluble multivalent
metallic salt. Furthermore, it is possible to reduce the production
cost of a soluble pearl-like capsule by using as a water-soluble
multivalent metallic salt a water-soluble calcium salt that is
inexpensive and easily available.
[0029] According to the fifth aspect, it is possible to manufacture
a pearl-like capsule that can encapsulate a large amount of fatty
substances and can be frozen by a method of manufacturing a
pearl-like capsule comprising contacting a droplet including
water-soluble macromolecule, fatty substances, water-soluble
multivalent metallic salt, sake lees, and starch with aqueous
solution of water-soluble alginate to form water-insoluble coating
of the alginate on outer surface of the droplet, and contacting the
droplet coated with the water-insoluble coating of the alginate
with glycerol aqueous solution to form a coating consisting of
glycerine on the outer surface of the water-insoluble coating of
the alginate.
[0030] It is also possible to manufacture a pearl-like capsule that
is less deformable and/or less shrinkable even under freeze-thaw
and thus is convenient for transportation and long-term
preservation by including sake lees and starch in the droplet.
[0031] This is because: 1) the sake lees play a role in the droplet
as an emulsifier so that it can facilitate mixing of ingredients
including fatty substances to smoothly provide a droplet, and 2)
the droplet including starch gelates when heated, causing little
change in the volume of the droplet even containing a large amount
of fatty substances and less deformation of the capsule when it is
frozen.
[0032] According to the sixth aspect, it is possible to manufacture
a pearl-like capsule that is much less deformable even when frozen
by including a starch selected from at least one of potato starch,
rice starch, and Irish potato starch. More specifically, it is easy
to force the droplet out of nozzle as the droplet has low viscosity
at room temperature due to the use of these starches, and this has
a remarkable effect that the droplet including starch gelates when
heated, causing little change in the volume of the droplet even
containing a large amount of fatty substances and less deformation
of the capsule when it is frozen.
[0033] According to the seventh aspect, by using a quince seed
mucilage as a water-soluble macromolecule, it is possible to
manufacture a pearl-like capsule that can be edible and contain a
very large amount of fatty substances, without losing the texture
of the capsule since the droplet does not gelate even in the
presence of water-soluble multivalent metallic salt. It is also
easy to force the droplet out of nozzle since the droplet has
moderate viscosity with some ingredients encapsulated or dissolved
therein and has low spinnability.
[0034] According to the eighth aspect, it is possible to
manufacture a pearl-like capsule coated with a strong
water-insoluble coating by using water-soluble calcium salt that is
easy to dissolve in water and compatible with alginate as a
water-soluble multivalent metallic salt. Furthermore, it is
possible to reduce the production cost of a soluble pearl-like
capsule by using as a water-soluble multivalent metallic salt a
water-soluble calcium salt that is inexpensive and easily
available.
DESCRIPTION OF EMBODIMENTS
[0035] A pearl-like capsule according to the present invention and
mainly a method of manufacturing the same will now be described in
detail.
[0036] A composition that constitutes a droplet in the
manufacturing method of the present invention contains
water-soluble macromolecule, fatty substances, water-soluble
multivalent metallic salt, sake lees, and starch. In the
composition, the water-soluble macromolecule and the water-soluble
multivalent metallic salt are dissolved in water, while the sake
lees and the starch are dispersed in water.
[0037] Water-soluble macromolecule containing a mucilage obtained
from quince seed is used as water-soluble macromolecule.
Hereinafter, "mucilage obtained from quince seed" is abbreviated to
"quince seed mucilage". The rate of the water-soluble macromolecule
aqueous solution containing the quince seed mucilage to the whole
pearl-like capsule is preferably 1 to 40 percent by weight, and
most preferably about 20 percent by weight.
[0038] The quince (Cydonia oblonga) is a tall or small deciduous
tree, a member of the genus Cydonia in the family Rosaceae, and is
native to Central Asia, such as Persian and Turkestan areas. Its
fruit is in a shape of pear or apple, gives off a fragrance, and is
covered with fine white vellus. Its leaves are alternate and
covered with fine white vellus like its pericarp. The color of its
flower is white or pink.
[0039] The quince seed mucilage is typically obtained by immersing
a quince seed in water or heated water, extracting a viscous
material from the seed over a few to about 24 hours while
occasionally stirring, and then finally filtrating the viscous
material to remove the seed. The quince seed mucilage mainly
comprises a mucilaginous material called cydonin and fat
amygdalin.
[0040] Water-soluble macromolecules other than quince seed mucilage
includes, for example, various kinds of water-soluble
macromolecules originating in animals and plants or
microbiologicals, such as carboxymethylcellulose, methyl cellulose,
dextrin, starch, starch glycolate, xanthan gum, guar gum, mannan,
agar, gellan gum, locust bean gum, carrageenan, gum arabic, gum
tragacanth, karaya gum, succinoglucan, pullulan, dextran, curdlan,
zein, trehalose, soybean protein, glue, gelatin, albumin, casein,
pectin, and gluten. Among these macromolecules, xanthan gum, guar
gum, gum tragacanth, and karaya gum are relatively preferable.
[0041] However, the quince seed mucilage contains extremely large
amount of fatty substances compared with the above-described
water-soluble macromolecule. Some water-soluble macromolecules have
high spinnability and gelate in the presence of water-soluble
multivalent metallic salt, leading to loss of stability of a
composition. Accordingly, please note that selection of a
water-soluble macromolecule or its amount used with the quince seed
mucilage should not compromise the purpose of the present
invention.
[0042] Examples of a fatty material include a vegetable oil (such
as rice oil, salad oil, soybean oil, sesame oil, rapeseed oil,
arachis oil, safflower oil, sunflower oil, corn germ oil, cotton
seed oil, or rice bran oil), butter, lard, egg-yolk oil, DHA, EPA,
or squalane, etc. Processed materials, such as mayonnaise, ketchup,
and margarine, can be also suitably used as a fatty material.
[0043] Water-soluble calcium salts, such as calcium chloride,
calcium lactate, and calcium acetate, are suitably used as a
water-soluble multivalent metallic salt, since they are inexpensive
and compatible with alginate.
[0044] Sake lees are used as an emulsifier and are essential
elements for manufacturing a pearl-like capsule which is less
deformable even under freezing.
[0045] Sake lees may preferably have emulsification, i.e., any of
Itakasu (sake lees in a block), Barakasu (Small pieces of sake
lees), and Nerikasu (kneaded sake lees), and may be preferably made
from any of Japanese sake, i.e., Junmai Daiginjo-shu(pure rice,
very special brew; ingredients: rice, koji rice; rice polishing
ratio: below 50%), Daiginjo-shu (very special brew; ingredients:
rice, koji rice, distilled alchohol; rice polishing ratio: below
50%), Junmai Ginjo-shu(pure rice, special brew; ingredients: rice,
koji rice; rice polishing ratio: below 60%), Ginjo-shu(special
brew; ingredients: rice, koji rice, distilled alcohol; rice
polishing ratio: below 60%), Special Junmai-shu(special pure rice;
ingredients: rice, koji rice; rice polishing ratio: below 60% or
produced by special brewing method), Junmai-shu(pure rice;
ingredients: rice, koji rice; rice polishing ratio: below 70%),
Tokubetsu Honjozo-shu(special genuine brew; ingredients: rice, koji
rice, distilled alcohol; rice polishing ratio: below 60% or
produced by special brewing method), Honjozo-shu(genuine brew;
ingredients: rice, koji rice, distilled alcohol; rice polishing
ratio: below 70%), and Futsu-shu (ordinary quality sake).
[0046] Starch can be easily ejected from a nozzle to be a droplet
before being heated and there is little volume change of the
droplet containing many fatty materials even under freezing since
it gelates after being heated. Thus, it is an essential element for
manufacturing a pearl-like capsule which is less deformable.
[0047] At least any one of potato starch, rice starch, and Irish
potato starch is suitably used as a starch. Any one of them and a
combination thereof have same effects. However, it is not
preferable to use a corn starch or wheat starch, since gel strength
cannot be achieved which avoids volume change of the fatty
material.
[0048] On the other hand, a sodium salt or potassium salt of
alginic acid is suitably used as a water-soluble alginate. The
reason is that a sodium salt or potassium salt of alginic acid has
following effects: it instantly forms a film and thus can contain
encapsulating components to form a neat circular capsule; it can be
encapsulated without being heated; and the capsule does not melt
even with heating.
[0049] In manufacturing a pearl-like capsule, a droplet of the
composition containing a water-soluble macromolecule, in which at
least 50% by weight of the droplet is quince seed mucilage, fatty
materials, water-soluble multivalent metallic salt, sake lees, and
starch is allowed to contact with aqueous solution of water-soluble
alginate. Any methods of dropping and ejecting the composition
consisting of the above-described components from the nozzle are
adopted to prepare a droplet.
[0050] A ratio of each component in the above-described composition
can be chosen from a wide range. The ratio is often as follows; a
water-soluble macromolecule aqueous solution: 1 to 40% by weight,
fatty materials: 10 to 95% by weight (particularly 30 to 50% by
weight), water-soluble multivalent metallic salt: 0.05 to 3% by
weight, sake lees: 1 to 10% by weight (particularly 2 to 6% by
weight), and starch: 10 to 20% by weight (particularly 11 to 15% by
weight), of 100% by weight of the whole composition.
[0051] The ratio of water which is a solvent component in the
composition is often set to be 1 to 89% by weight (particularly 5
to 80% by weight, and more particularly 10 to 70% by weight).
[0052] In a water-soluble macromolecule aqueous solution, in which
a ratio of the quince seed mucilage in the whole pearl-like capsule
is 1 to 40% by weight, too little quince seed mucilage causes a
decrease in possible quantity of encapsulating fatty materials and
too much quince seed mucilage breaks the balance of the
composition. Too few fatty materials diminish significance in the
edible capsule, and extremely too many fatty materials break the
capsule. Too few water-soluble multivalent metallic salts cause a
decrease in strength of the formed capsule, and too many
water-soluble multivalent metallic salts make the taste bad.
[0053] The above-described composition may appropriately include
effective components, such as an amino acid, chemical seasoning,
squid ink, spice, vitamins, food extracts (green tea, green soup,
etc.), and minerals, and additives, such as specific gravity
adjuster such as glycerol, a coloring agent, food flavor, filler,
and preservatives (sodium benzoate, etc.), as well as the
above-described water-soluble macromolecule, fatty materials,
water-soluble multivalent metallic salt, sake lees, and starch.
[0054] The aqueous solution of water-soluble alginate can also
include these useful components and additives.
[0055] Concentration of alginate in the aqueous solution in contact
with the above-described droplet of the composition is often set to
be about 0.01 to 5% by weight, particularly about 0.05 to 3% by
weight, and more particularly about 0.1 to 2% by weight.
[0056] Contacting the above-described droplet of the composition
with the aqueous solution of water-soluble alginate forms a
water-insoluble coating of alginate on the outer surface of the
droplet (coating of a calcium alginate when a water-soluble
multivalent metallic salt in the droplet is a calcium salt), and
thus the capsule can be washed as necessary.
[0057] Besides, in the above-described contacting process, since
significant amounts of anion residue and water of water-soluble
multivalent metallic salt move toward the aqueous solution of
alginate, the obtained droplet in the capsule will become rich in
fatty materials.
[0058] After the water-insoluble coating is formed as described
above, heat is applied to the capsule. It is preferable to heat the
capsule to about 70.degree. C. since a capsule may burst if the
heating temperature is too high. A glycerol aqueous solution is
then contacted with the capsule to form a coating which consists of
glycerin on the outer surface of the water-insoluble coating of
alginate. The outer surface of the capsule is coated with glycerin
which is also used as an antifreezing fluid to afford a pearl-like
capsule which can be frozen.
[0059] The size of the pearl-like capsule as obtained above is
often, but is not particularly limited to, about 0.5-15 mm,
particularly about 1-10 mm in diameter.
[0060] The pearl-like capsule of the present invention, having a
structure where the outer surface of the above-described droplet is
coated with the water-insoluble coating of alginate and further
coated with the coating consisting of glycerin thereon, is put into
a container as it is, with being soaked with an appropriate liquid,
or with being floated or precipitated in the appropriate liquid to
be handled. Containers such as a usual bottle and bin, containers
equipped with a mechanism for taking out the pearl-like capsule as
it is, and containers equipped with a mechanism for intentionally
crushing the pearl-like capsule when it is taken out can be also
used as a container.
[0061] This pearl-like capsule may be eaten as a side dish or with
being put on a hand-rolled sushi, rice, bread, biscuit, cake,
salad, etc. It can be also used as a feed for pets or domestic
animals such as a dog, cat, bird, paltry, and a fish. This
pearl-like capsule can be also taken in as a confectionery, ice
cream additive, medical capsules, nutrient capsules, etc. This
pearl-like capsule can be also used as cosmetics.
Effect
[0062] The formation of the pearl-like capsule of the present
invention utilizes the characteristics of the droplet consisting of
the above-described composition in contact with the aqueous
solution of water-soluble alginate to turn the water-soluble
alginate around the droplet into a water-insoluble alginate due to
the water-soluble multivalent metallic salt in this droplet and
form a water-insoluble coating.
[0063] In addition, the capsule can be edible by using a quince
seed mucilage as a water soluble macromolecule in the droplet
consisting of the above-described components, can encapsulate
extremely a large amount of fatty materials since the quince seed
mucilage plays a role as an emulsifier, does not gelate even under
the presence of a water-soluble multivalent metallic salt, can also
contain a large amount of salts, shows appropriate viscosity in a
state where it encapsulates or dissolves those components, and has
low spinnability. Accordingly, it is easy to eject the composition
from the nozzle and turn it into a droplet.
[0064] Conventionally, in order to obtain a capsule encapsulating
fatty materials, it was required to take complicate means, such as
to eject fatty materials from an inner tube and aqueous solution of
the water-soluble macromolecule containing water-soluble
multivalent metallic salt from an outer tube by using a double
nozzle, or adopt a method of emulsifying fatty materials using an
artificial surfactant, etc. However, in the present invention,
since the quince seed mucilage is used as a water-soluble
macromolecule, a droplet can be smoothly prepared only by stirring
and mixing the component and ejecting it from the nozzle, even in a
system where a large amount of fatty materials are blended without
using an artificial surfactant and water-soluble multivalent
metallic salts are blended, thereby obtaining an intended
pearl-like capsule.
[0065] Further in the present invention, the droplet contains sake
lees and starch, allowing for inclusion of a large amount of fatty
materials and formation of a pearl-like capsule which is less
deformable and/or less shrinkable even under repeated freeze-thaw.
This is because: 1) the sake lees play a role in a droplet as an
emulsifier so that it can facilitate mixing of ingredients
including fatty materials to smoothly provide a droplet, and 2) the
capsule can contain a large amount of fatty materials, and because
the droplet including starch gelates when heated, causing little
change in the volume of the droplet even containing a large amount
of fatty materials and less deformation of the capsule when it is
frozen.
EXAMPLE
[0066] Hereinafter, the effects of the present invention become
clearer by showing examples with respect to the pearl-like capsule
according to the present invention and a manufacturing method
thereof. However, the present invention is not limited to the
following examples.
Preparation of Quince Seed Mucilage Aqueous Solution
[0067] 2.7 g of quince seed was immersed in 86.0 g of distilled
water and stirred for 3 hours at 60.degree. C. using a hot stirrer.
The quince seed was then removed by filtration to afford a quince
seed mucilage aqueous solution.
Preparation of Aqueous Solution of Alginate 2.25 g of sodium
alginate was added to 597.75 g of distilled water and stirred until
complete dissolution to afford an aqueous solution of alginate.
Example 1
[0068] 1.00 g of calcium chloride and 1.00 g of sake lees were
added to 3.00 g of water and stirred while grinding the sake lees
until their dispersion. 15.00 g of potato starch and 40.00 g of
quince seed mucilage aqueous solution were then added and stirred,
and 40.00 g of rice oil was further added and stirred well. It was
then filtered through a metallic mesh and the filtrate was used as
a dropping liquid.
[0069] This dropping liquid was dropped into the aqueous solution
of alginate at the rate of 100 mL/min, reacted for 1 min, and then
washed with water to obtain a pearl-like capsule.
Example 2
[0070] 1.00 g of calcium chloride and 5.00 g of sake lees were
added to 24.00 g of water and stirred while grinding the sake lees
until dispersed. 20.00 g of potato starch and 10.00 g of quince
seed mucilage aqueous solution were then added and stirred, and
40.00 g of rice oil was further added and stirred well. It was then
filtered through a metallic mesh and the filtrate was used as a
dropping liquid.
[0071] This dropping liquid was dropped into the aqueous solution
of alginate at the rate of 100 mL/min, reacted for 1 min, and then
washed with water to obtain a pearl-like capsule.
Example 3
[0072] 1.00 g of calcium chloride and 10.00 g of sake lees were
added to 38.00 g of water and stirred while grinding the sake lees
until dispersed. 10.00 g of potato starch and 1.00 g of quince seed
mucilage aqueous solution were then added and stirred, and 40.00 g
of rice oil was further added and stirred well. It was then
filtered through a metallic mesh and the filtrate was used as a
dropping liquid.
[0073] This dropping liquid was dropped into the aqueous solution
of alginate at the rate of 100 mL/min, reacted for 1 min, and then
washed with water to obtain a pearl-like capsule.
Comparative Example 1
[0074] 1.00 g of calcium chloride and 0.05 g of sake lees were
added to 42.95 g of water and stirred while grinding the sake lees
until dispersed. 15.00 g of potato starch and 1.00 g of quince seed
mucilage aqueous solution were then added and stirred, and 40.00 g
of rice oil was further added and stirred well. It was then
filtered through a metallic mesh and the filtrate was used as a
dropping liquid.
[0075] This dropping liquid was dropped into the aqueous solution
of alginate at the rate of 100 mL/min.
Comparative Example 2
[0076] 1.00 g of calcium chloride and 5.00 g of sake lees were
added to 41.00 g of water and stirred while grinding the sake lees
until dispersed. 3.00 g of potato starch and 1.00 g of quince seed
mucilage aqueous solution were then added and stirred, and 40.00 g
of rice oil was further added and stirred well. It was then
filtered through a metallic mesh and the filtrate was used as a
dropping liquid.
[0077] This dropping liquid was dropped into the aqueous solution
of alginate at the rate of 100 mL/min, reacted for 1 min, and then
washed with water to obtain a pearl-like capsule.
Comparative Example 3
[0078] 1.00 g of calcium chloride and 10.00 g of sake lees were
added to 38.00 g of water and stirred while grinding the sake lees
until dispersed. 10.00 g of corn starch and 1.00 g of quince seed
mucilage aqueous solution were then added and stirred, and 40.00 g
of rice oil was further added and stirred well. It was then
filtered through a metallic mesh and the filtrate was used as a
dropping liquid.
[0079] This dropping liquid was dropped into the aqueous solution
of alginate at the rate of 100 mL/min, reacted for 1 min, and then
washed with water to obtain a pearl-like capsule.
[0080] Also, in all of the Comparative Examples and Examples, the
dropping liquid was dropped from the nozzle with a diameter of 2
mm
Preparation of Pearl-Like Capsule Having Coating Which Consists of
Glycerin
[0081] In all of the Comparative Examples and Examples, a coating
consisting of glycerin was coated on the outer surface of the
water-insoluble coating of alginate by the following
procedures.
[0082] Water was added to a container containing the
above-described pearl-like capsule and filtered immediately after
heating at about 70.degree. C., and the capsule was collected. The
capsule was put in 80% of glycerol aqueous solution and collected,
and excessive glycerin attached to the surface of the capsule was
removed.
Change in Shape of Pearl-Like Capsule by Freeze-Thaw
[0083] The pearl-like capsule shown in the above-described
Comparative Examples and
[0084] Examples was stored for one day at -20.degree. C. and then
returned to normal temperature. The results are shown in Table 1
below.
TABLE-US-00001 TABLE 1 Maintenance of Examples Shape of Capsule
Note Example 1 Yes Almost all shapes of the capsules were
maintained. Example 2 Yes Almost all shapes of the capsules were
maintained. Example 3 Yes Almost all shapes of the capsules were
maintained. Comparative No The dropping liquid was separated and
Example 1 not encapsulated. Comparative No The gel strength of the
droplet was not Example 2 sufficient and its volume changed.
Comparative No The gel strength of the droplet was not Example 3
sufficient and its volume changed.
[0085] In Examples 1-3, almost all shapes of the pearl-like
capsules were able to be maintained. And even after several
freeze-thaw, almost all shapes of these pearl-like capsules were
able to be maintained.
[0086] On the other hand, in Comparative Example 1, since there
were small amounts of sake lees, water and oil contents of the
dropping liquid were separated in dropping a dropping liquid and
the dropping liquid was not encapsulated.
[0087] In Comparative Example 2, since there were small amounts of
potato starch, gel strength of the droplet was not sufficient even
if it was heated. When the capsule was frozen, volume change of the
droplet occurred, and 90% of the capsules were deformed.
[0088] In Comparative Example 3, since corn starch was used instead
of potato starch, gel strength which avoids volume change of fatty
materials could not be obtained. when the capsule was frozen,
volume change of the droplet occurred, and 90% of the capsules were
deformed.
[0089] Accordingly, it was revealed that the pearl-like capsules
which contain sake lees and starch at the appropriate rate (sake
lees: 1-10% and starch: 10-20% of 100% by weight of the whole
composition) as shown in Examples 1-3 are highly effective in
maintaining their shapes without deformation and/or shrinkage even
after freeze-thaw, compared with the pearl-like capsules which have
low ratio of sake lees or starch as shown in Comparative Examples
1-2. Moreover, as shown in Comparative Example 3, if corn starch is
used among starch, the capsule was deformed and/or shrunk after
freeze-thaw. And thus it was found out that potato starch is
suitable for the application of the present invention.
INDUSTRIAL APPLICABILITY
[0090] The present invention can maintain its shape without
deformation and/or shrinkage even after freeze-thaw. And thus it
can be utilized as a pearl-like capsule which can contain a large
amount of fatty materials for the purpose of being used after
transported in a frozen state and/or preserved at low
temperature.
[0091] This pearl-like capsule may be eaten as a side dish or with
being put on a hand-rolled sushi, rice, bread, biscuit, cake,
salad, etc. It can be also used as a feed for pets or domestic
animals such as a dog, cat, bird, paltry, and a fish. This
pearl-like capsule can be also taken in as a confectionery, ice
cream additive, medical capsules, nutrient capsules, etc. This
pearl-like capsule can be also used as cosmetics.
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