JP2018143101A - Soft capsule for preventing texture of food product from being deteriorated, and food product containing the soft capsule for preventing texture from being deteriorated and edible oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product of a new aspect prepared by using a soft capsule.SOLUTION: The soft capsule for preventing a texture from being deteriorated according to the present invention is used in an edible medium containing an edible oil to prevent a food product from being deteriorated in the texture and characterized in containing agar as a main component of a coating film. The soft capsule for preventing the texture from being deteriorated further contains preferably the texture deterioration inhibitor in the coating film. Also, the food product according to the present invention is characterized in containing the soft capsule for preventing the texture from being deteriorated and the edible oil.SELECTED DRAWING: Figure 1

Description

  TECHNICAL FIELD The present invention relates to a soft capsule that does not change in film hardening or the like even when stored and used for a long time in an edible medium containing edible oil, and a food containing the soft capsule and edible oil.

  Soft capsules are those in which ingredients such as pharmaceuticals, health foods, foods and animal feeds are encapsulated in a film prepared using a solution such as protein such as gelatin; polysaccharides such as starch; Widely used in industry.

  While soft capsules are widely used as so-called health foods such as supplements, few general foods using soft capsules are known. For example, it is expected that a soft capsule in which a component having a taste or the like is encapsulated as a content liquid is sprinkled on a fish dish or a meat dish to create a new texture and enjoy the appearance and taste.

For example, Patent Literature 1 discloses a sour seasoning containing soft capsules formed with a film made of agar and gellan gum and / or carrageenan as a base material, in which a sesame aroma component is encapsulated. Furthermore, it has been disclosed that by making the film of the soft capsule into a specific composition, the aroma component gradually exudes into the seasoning liquid and the flavor is maintained for a long time.
However, the soft capsule in Patent Document 1 is merely for maintaining the flavor of the sour seasoning containing the soft capsule, and the soft capsule is characterized by the texture, appearance, usability, taste, etc. of the whole food containing the soft capsule. Nor contained so much as to be characterized.

JP 2007-14252 A

  This invention is made | formed in view of the said background art, The subject is providing the foodstuff of the new aspect using a soft capsule.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that when soft capsules are exposed to air for a long period of time, the soft capsule film dries or the soft capsules adhere to each other. It has been found that soft capsules are used in edible media such as oil and seasonings.

  Furthermore, the present inventors can prevent soft capsules from sticking to each other by using soft capsules in an edible medium such as edible oil and seasoning, while using soft capsules in a medium containing edible oil for a long time. We paid attention to the fact that the film of the soft capsule was cured by the oil.

  Therefore, by making the soft capsule film into a specific composition, it has been found that the film becomes difficult to harden even when used in an edible medium containing edible oil for a long time. The present invention has been completed by making it realistic.

  That is, the present invention is a soft capsule for preventing food texture deterioration, which is used in an edible medium containing edible oil, comprising agar as a main component of the film, for preventing texture deterioration Soft capsules are provided.

  Moreover, this invention provides the foodstuff characterized by including the said soft capsule for texture deterioration prevention, and edible oil.

  ADVANTAGE OF THE INVENTION According to this invention, the said problem and the said subject can be solved, and the soft capsule whose film | membrane does not harden | cure even if it uses it for a long time in the edible medium containing edible oil can be provided. Therefore, even if it uses for a long time in the edible medium containing edible oil, the texture deterioration of this soft capsule is suppressed or prevented.

  In particular, the soft capsule of the present invention contains agar as a main component of the film, and further contains a texture deterioration inhibitor in the film, so that the synergistic action between the agar and the texture deterioration inhibitor prevents the food from being edible oil. Texture deterioration can be sufficiently suppressed or prevented.

  Moreover, the soft capsule of this invention can maintain the flavor of a content liquid in food for a long period of time.

  Moreover, according to this invention, the foodstuff containing the said soft capsule and edible oil in which texture deterioration was suppressed or prevented can be provided.

It is the schematic which shows the seamless capsule manufacturing apparatus which is an example of the apparatus which manufactures the soft capsule used for this invention.

  Hereinafter, the present invention will be described, but the present invention is not limited to the following specific embodiments, and can be arbitrarily modified within the scope of the technical idea.

<Soft capsule for preventing texture deterioration>
The “soft capsule for preventing deterioration of texture” of the present invention (in the present specification, the inside of “” may be simply abbreviated as “soft capsule”) is used in food edible media containing edible oil. It is a soft capsule for preventing deterioration of sensation, characterized in that it contains agar as the main component of the film.

In this specification, each term is defined as follows.
“Edible medium” means “medium containing edible oil”. There is no restriction | limiting in particular in this form, For example, it is a solid, a liquid, a paste form, an emulsified form, the form isolate | separated into two or more layers, etc.
“Food” means “a food containing soft capsules and an edible medium”.
“Preventing food texture deterioration prevention” refers to “suppressing or preventing the food texture as a whole from deteriorating over time when the food is stored”.
The “soft capsule for preventing food texture deterioration” refers to a soft capsule used for the purpose of “a food product in which the deterioration of food texture over time is suppressed or prevented”.

The soft capsule of the present invention contains agar as the main component of the film. The content of the agar is not particularly limited, but when the entire film is 100% by mass, it is preferably 5% by mass or more and 100% by mass or less, more preferably 10% by mass or more and 90% by mass or less, It is particularly preferably 15% by mass or more and 80% by mass or less.
In addition, at the time of raw material before film formation of the soft capsule of the present invention, the content of agar as a main component excluding the water content of the film is not particularly limited, but at the time of raw material including water before film formation, 1 mass % To 20% by mass, more preferably 2% to 18% by mass, and particularly preferably 3% to 15% by mass.
In addition to agar, the coating can contain other coating substrate components within a range not impairing the effects of the present invention. Examples of other film substrate components include hydrophilic polymers.

The soft capsule of the present invention preferably contains a texture deterioration inhibitor in the film from the viewpoint of preventing deterioration of food texture. The “texture deterioration inhibitor” refers to an agent that suppresses or prevents the deterioration of the texture of the food as a whole over time when the food is stored.
Examples of the texture deterioration inhibitor include sugar alcohols such as mannitol, erythritol, xylitol, maltitol, lactitol, sorbitol, dextrin, thickening polysaccharides, and the like. Among these, the texture deterioration inhibitor is preferably a sugar alcohol, and particularly preferably erythritol.

  The content of the texture deterioration inhibitor is not particularly limited, but is 5 mass% or more and 80 mass% when the entire film is 100 mass% in terms of being able to exert the texture degradation suppression effect due to synergistic action with agar. The mass is preferably 10% by mass or less, more preferably 10% by mass or more and 75% by mass or less, and particularly preferably 15% by mass or more and 70% by mass or less.

The soft capsule of the present invention preferably contains a flavor component in the film in terms of imparting flavor and making it delicious. Examples of the flavor component include a sweet component, a sour component, a bitter component, a pungent component, a salty component, and an umami component. The form of the flavor component may be fine powder or liquid. Further, the flavor component is not particularly limited as long as it has a flavor and becomes delicious, but those derived from spices are preferred. Specific spices include pepper, tang, nutmeg, cardamom, cumin, turmeric, cinnamon, cloves, star anise, basil, sage, oregano, thyme, fennel, anise, parsley, lemongrass, rosemary, laurel, pacchi , Saffron, mint, vanilla, tarragon, paprika, dill, yam, wasabi, horseradish, horseradish, mustard, garlic, ginger, ginger, shiso, eggplant, chilli, sesame, etc. .
Further, it is preferable to add the same flavor component to the content liquid by combining the flavor component with the film of the soft capsule, so that the flavor component can be further strong and effectively used.

The soft capsule of the present invention preferably contains a plasticizer in the film from the viewpoint of imparting plasticity to the film, facilitating manufacture as a soft capsule, and giving an excellent texture. Examples of the plasticizer include polyhydric alcohols such as glycerin; sugar alcohols; The plasticizer may also serve as the texture deterioration inhibitor.
The content of the plasticizer is not particularly limited, but when the entire film is 100% by mass, it is preferably 5% by mass or more and 50% by mass or less, more preferably 10% by mass or more and 40% by mass or less. It is particularly preferably 15% by mass or more and 30% by mass or less.

  The mass ratio of the texture deterioration inhibitor (A) to the agar (B) ((A) / (B)) is not particularly limited, but can exhibit the texture deterioration suppression effect due to the synergistic action with the agar. 0.01 to 5 is preferable, 0.05 to 4 is more preferable, and 0.1 to 2.5 is particularly preferable.

  Further, the mass ratio of the plasticizer (C) to the agar (B) ((C) / (B)) is not particularly limited, but is 0.01 from the standpoint of sufficiently exerting the texture deterioration suppressing effect. -1 is preferable, 0.05-0.9 is more preferable, and 0.1-0.8 is particularly preferable.

  The soft capsule of the present invention can contain other components in the film within a range not impairing the effects of the present invention. Examples of other components include colorants, preservatives, medicinal ingredients and the like.

The components of the content liquid of the soft capsule of the present invention are not particularly limited, but examples include edible oils, functional materials, medicinal ingredients, flavor ingredients, food ingredients, alcoholic beverages, excipients, fluidity improvers, ethanol, and dispersants. , Emulsifiers, enteric solvents, thickeners and the like.
The content liquid may have the same composition as the edible medium described in detail below or a different composition.

Even if the soft capsule of the present invention is a soft capsule manufactured using the rotary die method (hereinafter sometimes abbreviated as “capsule with seam”), the soft capsule manufactured using the seamless method (hereinafter referred to as “seamless”). It may be abbreviated as “capsule”.
The size of the soft capsule of the present invention is not particularly limited and may be appropriately selected depending on the purpose. However, from the viewpoint of texture, taste, appearance, ease of handling, etc., the outer diameter is 0.5 mm to 15 mm. It is preferably 1 mm or more and 10 mm or less, particularly preferably 2 mm or more and 5 mm or less.

  The method for producing the soft capsule of the present invention is not particularly limited, and a known method is used. An example of a method for manufacturing a seamed capsule is described in Japanese Patent Application Laid-Open No. 2015-155384, and an example of a method for manufacturing a seamless capsule is described in Japanese Patent Application Laid-Open No. 2014-141433, respectively. The invention is also suitably used.

  The soft capsule of the present invention is used in an edible medium containing an edible oil. The edible medium may contain other medium components in addition to the edible oil. Although it does not restrict | limit especially as another medium component, Liquid or solid other than edible oil, powder, a seasoning, etc. are mentioned.

The edible oil is not particularly limited, but vegetable oils such as soybean oil, sesame oil, corn oil, cottonseed oil, coconut oil, palm oil, olive oil, peanut oil, sunflower oil, rice oil, camellia oil, perilla oil; fish oil, whale oil, Animal oils such as lard, het, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and the like.
The edible oil may be liquid or solid at room temperature (for example, 20 ° C.), and may be liquid at the time of cooking or eating, although it is solid at room temperature (for example, 20 ° C.).
Any one of these edible oils may be used alone, or two or more thereof may be used in combination.

The content of the edible oil in the edible medium is not particularly limited, but when the entire edible medium is 100% by mass, it is preferably 10% by mass or more and 100% by mass or less, and 20% by mass or more and 95% by mass or less. More preferably, it is particularly preferably 30% by mass or more and 90% by mass or less, and further preferably 50% by mass or more and 85% by mass or less.
And although the water | moisture content in an edible medium is not restrict | limited, 30 mass% or less is preferable and 20 mass% or less is still more preferable.

<Food>
The food of the present invention contains the soft capsule and edible oil.

There is no restriction | limiting in particular as a kind of foodstuff of this invention, It can select suitably. The food of the present invention may be a food that is applied to dishes such as meat dishes, fish dishes, and vegetable dishes, may be a food that eats itself, or may be a food that is a raw material for cooking (a starting material for cooking).
Specifically, for example, various seasonings such as butter, margarine, roux, sauce, sauce and dressing; confectionery such as chocolate and ice cream; processed vegetables and fruits; liquid food such as soup; putty and terrine Paste food; etc. are mentioned.
Furthermore, the water content of the food of the present invention is not particularly limited, but in the case of a food that can be stored for a long period of time, the moisture when the food excluding the soft capsule and the solid content larger than the soft capsule is 100% by mass is 40% by mass. % Or less is preferable, 20% by mass or less is particularly preferable, and 10% by mass or less is more preferable.

There is no restriction | limiting in particular as a manufacturing method of these foodstuffs, For example, according to the manufacturing method of various normal foodstuffs, it can manufacture suitably.
And after addition of soft capsules to these foods in various food production methods, it can be appropriately set to conditions under which soft capsules are maintained, but it is preferably produced at 0 ° C. to 80 ° C., and at 5 ° C. to 60 ° C. It is particularly preferable to manufacture, and it is more preferable to manufacture at 10 ° C to 50 ° C.

  Although the mass ratio ((a) / (b)) of the soft capsule (a) and the edible oil (b) in the food of the present invention is not particularly limited, the texture, appearance, usability, taste, etc. are characteristic of the soft capsule. 0.1 to 100 is preferable, 0.2 to 10 is more preferable, 0.2 to 10 is more preferable, and 0.3 to 1 is preferable in that (existence) is utilized and the edible oil can cover the entire soft capsule. Particularly preferred.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples and comparative examples. However, the present invention is not limited to these examples unless it exceeds the gist.

Example 1
The coating solution was obtained by charging 300 g of agar powder (Inagar UP-16, manufactured by Ina Food Industry Co., Ltd.) into 9700 g of water and heating to about 90 ° C. to dissolve. The content liquid used was a mixture of 475 g of sunflower oil mixed with 25 g of an oily wasabi fragrance obtained by pulverizing wasabi and extracting the flavor of wasabi. The content liquid was seamlessly encapsulated with a seamless capsule device (SPHEREX (registered trademark)) manufactured by Freund Corporation.
Specifically, as shown in FIG. 1, the two prepared solutions (content solution 2 and coating solution 3) were encapsulated using a double nozzle. The coating solution 3 was flowed from the outer nozzle, the content liquid 2 was flowed from the inner nozzle, and was continuously extruded into an oil-based cooling liquid 6 (Coconard MT, manufactured by Kao Corporation) at 10 to 15 ° C. to contain moisture. Raw capsule 8 was obtained. The obtained raw capsule removed the oil adhering to the capsule surface by centrifugation, and then dried by blowing to obtain a soft capsule.

Example 2
The coating solution is 300 g of agar powder, 200 g of glycerin (food additive glycerin, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and 100 g of erythritol (manufactured by Jungbunzurawa Co., Ltd.) into 9400 g of water, heated to about 90 ° C. It was obtained by The same content liquid as Example 1 was used for the content liquid. Encapsulation from the two prepared solutions (content solution and film solution) was performed according to Example 1, and soft capsules were obtained.

Example 3
The coating solution was obtained by charging 300 g of agar powder, 300 g of glycerin and 300 g of erythritol into 9100 g of water, heating to about 90 ° C. and dissolving. The same content liquid as Example 1 was used for the content liquid. Encapsulation from the two prepared solutions (content solution and film solution) was performed according to Example 1, and soft capsules were obtained.

Example 4
The coating solution was obtained by charging 300 g of agar powder, 200 g of glycerin, 99 g of erythritol, and 1 g of horseradish powder that passed through a mesh having a mesh size of 400 μ as a flavor component, and heating it to about 9300 g to dissolve it. . The same content liquid as Example 1 was used for the content liquid. Encapsulation from the two prepared solutions (content solution and film solution) was performed according to Example 1, and soft capsules were obtained.

Example 5
A soft capsule was obtained in the same manner as in Example 4 except that erythritol was changed from 99 g to 99.5 g and the flavor component was changed from 1 g of horseradish powder to 0.5 g of wasabi leaf powder that passed through a mesh with a mesh opening of 190 μm. .

Comparative Example 1
Soft capsules were prepared in the same manner as in Example 1 except that the agar powder was replaced with gelatin powder (ROUSSELOT 250 PS 8, Ruslo Co., Ltd.) and the heating temperature was changed from about 90 ° C to about 70 ° C.

Comparative Example 2
Soft capsules were prepared in the same manner as in Example 2 except that the agar powder was replaced with gelatin powder and the heating temperature was changed from about 90 ° C to about 70 ° C.

Comparative Example 3
Soft capsules were prepared in the same manner as in Example 4 except that the agar powder was replaced with gelatin powder and the heating temperature was changed from about 90 ° C. to about 70 ° C.

Comparative Example 4
Soft capsules were prepared in the same manner as in Example 3 except that the agar powder was replaced with gelatin powder and the heating temperature was changed from about 90 ° C to about 70 ° C.

Comparative Example 5
The coating solution was obtained by charging 100 g of agar powder, 500 g of glycerin, and 100 g of erythritol into 9300 g of water, heating to about 90 ° C. and dissolving. The same content liquid as Example 1 was used for the content liquid. Encapsulation from the prepared content solution and film solution was performed according to Example 1, and preparation of soft capsules was attempted.

  The size of the soft capsules obtained in Examples 1 to 5 and Comparative Examples 1 to 5 was about 3 mm in diameter.

Evaluation Example 1
[Soft capsule evaluation method]
Regarding the soft capsules obtained in Examples 1 to 5 and Comparative Examples 1 to 5, the composition of the soft capsule film (after drying), whether to encapsulate, the flavor of the capsule, and the curability test results in edible oil Table 1 shows. The numerical values in Table 1 are mass%.

  With respect to “flavor” in Table 1, “++” indicates “strong flavor”, “++” indicates “relatively strong flavor”, and “+” indicates “flavor”.

The “curability in edible oil” in Table 1 was evaluated by the following method.
Each soft capsule was immersed in edible oil (olive oil), sealed with a lid, and stored at 25 ° C. Two months after the start of storage, soft capsules were taken out of the glass bottles and subjected to sensory evaluation by 10 panelists. The state of the film of the soft capsule was compared with a capsule in which a capsule not soaked in edible oil was soaked for 10 minutes before sensory function, and whether or not the film was cured was evaluated based on the following evaluation criteria.

<Evaluation criteria for film hardening>
A: Nine or more people did not feel the film hardened.
○: Six or more people did not feel the film hardening, and all the persons who felt the hardening felt only slight hardening.
X: Five or more persons felt clear hardening.
−: Cannot be determined because capsule cannot be formed.

  As a result of Table 1, the soft capsules of Examples 1 to 5 (soft capsules having agar as the main component of the film) did not harden even after two months had passed since they were immersed in edible oil. On the other hand, in the soft capsules of Comparative Examples 1 to 4 (soft capsules containing gelatin as a main component of the film), hardening of the film with edible oil was observed. Further, the soft capsule of Comparative Example 5 (a soft capsule containing agar but not a main component of the film) could not be formed into a capsule.

Example 6
The coating solution was obtained by adding 750 g of agar powder and 250 g of erythritol to 10 kg of water, heating to about 90 ° C. and dissolving. The same content liquid as Example 1 was used for the content liquid. Encapsulation from the two prepared solutions (content solution and film solution) was performed according to Example 1, and soft capsules were obtained.

Example 7
The coating solution was obtained by adding 500 g of agar powder and 500 g of erythritol to 10 kg of water, heating to about 90 ° C. and dissolving. The same content liquid as Example 1 was used for the content liquid. Encapsulation from the two prepared solutions (content solution and film solution) was performed according to Example 1, and soft capsules were obtained.

Example 8
The coating solution was obtained by charging 300 g of agar powder and 700 g of erythritol into 10 kg of water, heating to about 90 ° C. and dissolving. The same content liquid as Example 1 was used for the content liquid. Encapsulation from the two prepared solutions (content solution and film solution) was performed according to Example 1, and soft capsules were obtained.

Example 9
The coating solution was obtained by adding 250 g of agar powder and 750 g of erythritol to 10 kg of water, heating to about 90 ° C. and dissolving. The same content liquid as Example 1 was used for the content liquid. Encapsulation from the two prepared solutions (content solution and film solution) was performed according to Example 1, and soft capsules were obtained.

Example 10
The coating solution was obtained by adding 200 g of agar powder and 800 g of erythritol to 10 kg of water, heating to about 90 ° C. and dissolving. The same content liquid as Example 1 was used for the content liquid. Encapsulation from the two prepared solutions (content solution and film solution) was performed according to Example 1, and soft capsules were obtained.

Comparative Example 6
The coating solution was obtained by charging 100 g of agar powder and 900 g of erythritol into 10 kg of water, heating to about 90 ° C. and dissolving. The same content liquid as Example 1 was used for the content liquid. Encapsulation from the two prepared solutions (content solution and film solution) was performed according to Example 1, and soft capsules were obtained.

Comparative Example 7
The coating solution was obtained by adding 1000 g of erythritol to 10 kg of water, mixing and dissolving. The same content liquid as Example 1 was used for the content liquid. Encapsulation from the two prepared solutions (content solution and film solution) was performed according to Example 1, and soft capsules were obtained.

Evaluation example 2
[Soft capsule evaluation method]
The soft capsules obtained in Examples 6 to 10 and Comparative Examples 6 to 7 were dried after capsule molding and evaluated whether the capsule shape was maintained based on the following evaluation criteria. The evaluation results are shown in Table 2. The numerical values in Table 2 are mass%.

<Evaluation criteria for capsule shape>
(Double-circle): It was a favorable capsule and kept the capsule shape.
◯: Although it is fragile depending on the impact, the capsule shape was maintained.
X: Capsule molding was not possible.

  Although the soft capsules of Examples 6 to 10 retained the capsule shape, the soft capsules of Comparative Examples 6 to 7 could not retain the capsule shape.

Study example 1
It was investigated that edible oil was immersed or adhered to the soft capsule prepared in Example 4. The soft capsule (1 g) was immersed in 2 g of extra virgin olive oil (DSP Gokyo Food & Chemical Co., Ltd.). The taste and flavor of the soft capsules soaked in cooking oil were good.

Study example 2
Soft capsules were immersed in edible oil in the same manner as in Study Example 1 except that the amount of extra virgin olive oil was changed from 2 g to 1 g. The taste and flavor of the soft capsules soaked in cooking oil were good.

Study example 3
0.1 g of extra virgin olive oil was adhered to the soft capsule (1 g) prepared in Example 4. Edible oil adhered to the whole soft capsule, and the taste and flavor of the soft capsule were good.

Study example 4
Edible oil was attached to the soft capsule in the same manner as in Examination Example 3, except that the amount of extra virgin olive oil was changed from 0.1 to 0.01 g. The edible oil was thinly attached to the whole soft capsule, and the taste and flavor of the soft capsule were good.

<Summary of Examination Examples 1-4>
It was found that when the edible oil was 0.01 g or more, the edible oil adhered to the entire 1 g soft capsule. Moreover, it turned out that 1 g of soft capsules immerse when cooking oil is 0.1 g or more.

Example 11
A glass bottle filled with 100 soft capsules obtained in Example 2 was prepared. The glass bottle was filled with 50 mL of olive oil, and the food was prepared by immersing the soft capsule in the glass bottle in cooking oil.

Example 12
A food was prepared in the same manner as in Example 11 except that olive oil was changed to sunflower oil.

Example 13
A food product was prepared in the same manner as in Example 11 except that olive oil was changed to corn oil.

Example 14
A food was prepared in the same manner as in Example 11 except that olive oil was changed to rice oil.

Comparative Examples 8-11
Foods were prepared in the same manner as in Examples 11 to 14 except that the soft capsule obtained in Example 2 was changed to the soft capsule obtained in Comparative Example 2.

Evaluation Example 3
[Food evaluation method]
The lid was sealed with the soft capsule immersed in cooking oil, and stored at 25 ° C.
After 2 weeks, 4 weeks, and 8 weeks from the start of storage, the soft capsules were taken out from the glass bottles and subjected to sensory evaluation by 10 panelists. The state of the film of the soft capsule was compared with a capsule in which a capsule not soaked in edible oil was soaked for 10 minutes before sensory function, and whether or not the film was cured was evaluated based on the following evaluation criteria.
The evaluation results are shown in Table 3.

<Evaluation criteria for film hardening>
A: Nine or more people did not feel the film hardened.
○: Six or more people did not feel the film hardening, and all the persons who felt the hardening felt only slight hardening.
Δ: Less than 5 people did not feel the film hardening, and all the persons who felt the hardening did not feel any obvious film hardening.
Δ-X: 1-4 people felt obvious hardening of the film.
X: Five or more persons felt clear hardening.

  As a result of Table 3, the foods of Examples 11 to 14 did not cure the soft capsule film in all evaluations after 2 weeks, 4 weeks, and 8 weeks. On the other hand, in the foods of Comparative Examples 8 and 9, the film was clearly cured after 4 weeks, and the film was cured in all the foods of Comparative Examples 8 to 11 after 8 weeks.

Study example 5
In a glass bottle containing 100 soft capsules (1.3 g) obtained in Example 2, edible oil having a melting point adjusted to 35 ° C. (plant-derived oil mainly composed of palm oil) dissolved at 40 ° C. And sufficiently stirred and stored at 25 ° C.
Four weeks after storage, edible oil and soft capsules were taken out of the glass bottles into a stainless steel tray. As a result of floating the edible oil in 40 ° C. hot water and eating the soft capsule, the film was not cured and the texture was maintained.

Study example 6
In a glass bottle containing 100 soft capsules (1.3 g) obtained in Example 2, edible oil (animal derived oil mainly composed of a head) having a melting point adjusted to 42 ° C. was dissolved at 50 ° C. Filled, stirred well and stored at 25 ° C.
Four weeks after storage, edible oil and soft capsules were taken out of the glass bottles into a stainless steel tray. As a result of floating in 50 ° C. hot water and dissolving the edible oil and eating the soft capsule, the film was not cured and the texture was maintained.

Study example 7
As a result of evaluation in the same manner as in Examination Example 5 except that “edible oil having a melting point adjusted to 35 ° C. (plant-derived oil mainly composed of palm oil)” was changed to “butter having a melting point of 30 ° C.” The film was not cured and the texture was maintained.

Study Example 8
"Edible oil whose melting point is adjusted to 42 ° C (animal derived oil mainly composed of a head)" is "edible oil 30% by mass, moisture 1.5% by mass, flour 28% by mass, sugar, salt, spices, etc. As a result of evaluating in the same manner as in Examination Example 6 except that it was changed to “Including Carreau”, the soft capsule film was not cured and the texture was maintained.

Study Example 9
Except for changing “edible oil whose melting point was adjusted to 35 ° C. (plant-derived oil mainly composed of cocoa butter)” to “chocolate containing 35% by weight of edible oil and 1.2% by weight of water” As a result of evaluation in the same manner as in No. 5, the soft capsule film was not cured and the texture was maintained.

  The soft capsule for preventing texture deterioration of the present invention is widely used in the food industry, the restaurant industry, the prepared food industry, and the like.

DESCRIPTION OF SYMBOLS 1 Seamless capsule apparatus 2 Content liquid 3 Film solution 4 Jet 5 Rectification plate 6 Oily cooling liquid 7 Vibrator 8 Raw capsule

Claims (4)

  A soft capsule for preventing deterioration of food texture, which is used in an edible medium containing edible oil, comprising agar as a main component of a film.   Furthermore, the soft capsule for texture deterioration prevention of Claim 1 which contains a texture deterioration inhibitor in a membrane | film | coat.   Furthermore, the soft capsule for texture deterioration prevention of Claim 1 or Claim 2 which contains a flavor component in a film | membrane. A food product comprising the texture-preventing soft capsule according to any one of claims 1 to 3 and an edible oil.