JP4366134B2 - Food capsule and method for producing the same - Google Patents
Food capsule and method for producing the same Download PDFInfo
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食品用途に最適な食用油および油脂不溶性物質を含有する食品用カプセルの製造方法に関するものである。カプセル中および食品中での分散適性、保存適性、抗酸化性に優れ、食品の品質改良、栄養強化剤として好適な食品用カプセルの製造方法に関する。 The present invention relates to a method for producing a food capsule containing an edible oil and a fat-insoluble substance that are optimal for food use. The present invention relates to a method for producing a capsule for food that is excellent in dispersion property, storage property, and antioxidant property in capsules and foods, and that is suitable as a food quality improvement and nutrition enhancer.
芯部に食用油を含有するカプセルのうち、比較的大型の食品用カプセル剤としては、特許文献１が知られている。また、同様の形態では、入浴剤などが知られているが、これらの芯部が食用油である場合には、内容物には油溶性物質の混合物もしくは水分を含む乳化状態の混合物が用いられている。油脂不溶性の物質をカプセル中に均一に封入するのは難しく、また、封入できたとしても保存中に沈降して外観を損ない、さらにカプセルを使用する際の内容物の分散性に問題が出る。油脂不溶性物質を均一に充填するための工夫として、蜜蝋、ワックスなどで食用油の粘度を上げる方法も行われているが、保存中の安定性や味質の面で満足できる方法は見いだされていない。
その他、油脂不溶性の物質を食用油に懸濁させてカプセル化するものとしては、医薬品製剤が知られている。医薬品製剤は内容物が少量の極小型のカプセル剤であるが、その場合でも油脂不溶性物質の分散性が課題となっており、その解決方法として特許文献２が知られている。
Among capsules containing edible oil in the core, Patent Document 1 is known as a relatively large food capsule. In the same form, bathing agents are known, but when these cores are edible oils, the contents are a mixture of oil-soluble substances or an emulsified mixture containing moisture. ing. It is difficult to encapsulate oil-insoluble substances uniformly in capsules, and even if encapsulated, they will settle during storage and impair the appearance, and the dispersibility of the contents when using the capsules will be problematic. As a device for uniformly filling fat and oil-insoluble substances, a method of increasing the viscosity of edible oil with beeswax, wax, etc. has been performed, but a method that is satisfactory in terms of stability during storage and taste quality has been found. Absent.
In addition, pharmaceutical preparations are known as those that suspend oil-insoluble substances in edible oil and encapsulate them. The pharmaceutical preparation is a very small capsule with a small amount of contents, but even in that case, dispersibility of the oil-insoluble substance is a problem, and Patent Document 2 is known as a solution.
また、食品に用いる油脂不溶性物質は、様々な機能を有するものがあり、食品の品質改良剤や栄養強化剤、調味料などとして利用されている。一方、食用油も揚げる・炒める等の調理以外にも、各種の食品の風味、作業性の向上などの目的でも使用されている。
食品の調理において、油脂不溶性物質と食用油を同時に用いる場合には、各々を同時に、しかも簡単に分散させることが望まれる。そのため、油脂不溶性物質を予め水に溶いて油脂中に乳化させる方法などが行われているが、乳化状態を安定化する物質の添加が必要であったり、粉末物質の物性が変化してしまうなど、課題は多いのが現状である。
In addition, fat and oil insoluble substances used in foods have various functions, and are used as food quality improvers, nutrition enhancers, seasonings and the like. On the other hand, edible oil is also used for the purpose of improving the flavor and workability of various foods, in addition to cooking such as frying and frying.
In the cooking of foods, when using an oil-insoluble substance and edible oil at the same time, it is desirable to disperse them simultaneously and easily. For this reason, a method of preliminarily dissolving an oil-insoluble substance in water and emulsifying the oil in the oil is performed. However, it is necessary to add a substance that stabilizes the emulsified state, or the physical properties of the powder substance are changed. Currently, there are many issues.
本発明は、食品の調理時において、油脂不溶性物質と食用油を同時に、簡便に使用でき、その物質および食用油としての機能を維持しながら油脂不溶性物質を良好に分散させることができる食品用カプセルを安定な状態で提供することにある。食品調理のうち、特に米の炊飯において、米飯の風味、食感、保存性など品質、栄養、生理機能などを向上させる油脂不溶性物質と米飯を美味しくする効果のある食用油を、良好な分散性を発揮しながら味質に影響を与えずに簡便に使用できるカプセルを安定な状態で提供することにある。 The present invention provides a food capsule capable of easily and simultaneously using an oil-insoluble substance and an edible oil at the time of cooking food, and capable of favorably dispersing the oil-insoluble substance while maintaining the function as the substance and edible oil Is to provide a stable state. Among food preparations, especially rice cooking, good dispersibility of oil-insoluble substances that improve the quality, nutrition, physiological function, etc. of rice, and cooking oils that have the effect of making rice delicious It is to provide a stable capsule that can be used easily without affecting the taste quality while exhibiting the above.
本発明者らは、食品の調理に有効な成分を含有する水溶性の粉末物質を食用油中に含有させ、かつ、可食性皮膜で被覆したカプセル剤としたものを用いると、簡便性に優れることのみならず、驚くべきことに各々を単独で用いるより格段に分散性に優れることを見いだした。水溶性粉末物質が苦味や酸味などの異味や異臭があるものや吸湿性のあるものの場合にも、食用油中に含有させ、かつ、カプセル剤とすることで、異味や異臭のマスキング効果に優れ、吸湿性の物質でも安定して保存でき、分散性に優れるなど、優れた特性を有することを見いだし、すでに特許出願をしている（特願２００３−１８０８６７）。
本発明者らは、さらに分散性の改良に関し開発研究をすすめ、比較的大型の食品に用いる芯部に食用油を含有するカプセルにおいて、油脂不溶性物質を配合する際に、均一にカプセル中に充填でき、保存中の安定性がよく、さらに味質に影響を与えない方法を鋭意検討した。その結果、食用油中に高融点の油脂、好ましくは異なる２種類以上の高融点の油脂を配合することにより、上記課題を解決できることを見いだした。
When the present inventors use a capsule containing a water-soluble powder substance containing ingredients effective for cooking food in edible oil and coated with an edible film, it is excellent in convenience. Not only that, but surprisingly, it was found that the dispersibility was much better than when each was used alone. Even when the water-soluble powder material has a bitter or sour taste or a strange odor, or has a hygroscopic property, it can be contained in edible oil and used as a capsule to provide an excellent masking effect on the taste and odor. In addition, it has been found that it has excellent characteristics such as stable storage even in a hygroscopic substance and excellent dispersibility, and a patent application has already been filed (Japanese Patent Application No. 2003-180867).
The present inventors have made further research on improving dispersibility, and in capsules containing edible oil in the core used for relatively large foods, when the oil-insoluble substance is blended, the capsules are uniformly filled. We have intensively studied a method that can be performed, has good stability during storage, and does not affect taste quality. As a result, it has been found that the above problems can be solved by blending high melting point fats and oils, preferably two or more different high melting point fats and oils, in edible oil.
本発明は、以下の(１)ないし(３)の食品用カプセルを要旨とする。
(１) 芯部に食用油を含有し可食性皮膜で被覆してなる食品用カプセルにおいて、食用油中に高融点油脂と油脂不溶性物質とを含有し、かつ、該高融点油脂の融点が３０℃〜８０℃から選択される異なる二種以上の融点の油脂を組み合わせたものであることを特徴とする食品用カプセル。
(２) 高融点油脂が、食用油と高融点油脂の全量を合わせた芯油全量中に０．０５〜３０％の割合で含有するものである上記の(１)の食品用カプセル。
(３) 高融点油脂が、少なくとも融点３０℃〜４０℃の油脂と融点５０℃以上の油脂を組み合わせることを特徴とする上記の(１)または(２)の食品用カプセル。
The gist of the present invention is the following food capsules (1) to ( 3 ).
( 1 ) In a food capsule comprising a edible oil in the core and coated with an edible film, the edible oil contains a high melting point fat and a fat insoluble substance, and the melting point of the high melting point fat is 30. A food capsule characterized by combining two or more different melting points of fats and oils selected from 0 ° C to 80 ° C.
( 2 ) The food capsule according to ( 1 ) above, wherein the high melting point fat is contained in a ratio of 0.05 to 30% in the total amount of the edible oil and the total amount of the high melting point fat.
( 3 ) The food capsule according to ( 1 ) or ( 2 ) above, wherein the high melting point oil / fat is a combination of an oil / fat having a melting point of 30 ° C. to 40 ° C. and an oil / fat having a melting point of 50 ° C. or higher.
また、本発明は、以下の(４)の食品用カプセルの製造方法を要旨とする。
(４) 上記の(１)、(２)または(３)の食品用カプセルの製造方法であって、食用油と、３０℃〜８０℃から選択される異なる二種以上の融点の油脂を組み合わせた高融点油脂とを溶融混合し、油脂不溶性物質を分散させ、次いで該内容物を可食性皮膜で被覆してカプセル化する製造方法。
Moreover, this invention makes the summary the manufacturing method of the capsule for foods of the following ( 4 ).
( 4 ) A method for producing a food capsule according to (1), ( 2 ) or ( 3 ) above, wherein the edible oil is combined with fats and oils having two or more different melting points selected from 30 ° C to 80 ° C. A high-melting-point oil and fat is melt-mixed to disperse the oil-insoluble substance, and then the contents are coated with an edible film and encapsulated.
本発明の芯部に食用油を含有する食品用カプセルには、そのカプセル中に高融点油脂および油脂不溶性物質を含有する。
本発明の芯部に用いる食用油は、通常食用に用いる油脂のうち、植物性油脂であることが望ましい。米飯の調理に用いる場合には、油脂の脂肪酸成分においてオレイン酸含量が３０％以上の油脂が好適である。このものは、米飯の食味向上に効果的であり、さらに保存中、調理後の米飯の保存において安定性が高く良好な効果を示す。オレイン酸含量が３０％以上の植物性油脂は、具体的には、コメ油、コーン油、ナタネ油、パーム油、落花生油、高オレイン酸ヒマワリ油、ゴマ油、オリーブ油が例示される。
The capsule for foods containing edible oil in the core of the present invention contains a high melting point oil and fat and an oil-insoluble substance in the capsule.
The edible oil used for the core part of the present invention is preferably vegetable oil among oils and fats usually used for food. When used for cooking cooked rice, fats and oils having an oleic acid content of 30% or more in the fatty acid component of the fats and oils are suitable. This is effective for improving the taste of cooked rice, and has a high stability and good effect in storage of cooked rice during storage and cooking. Specific examples of vegetable oils having an oleic acid content of 30% or more include rice oil, corn oil, rapeseed oil, palm oil, peanut oil, high oleic sunflower oil, sesame oil, and olive oil.
配合する融点３０℃〜８０℃の高融点油脂には、菜種油、大豆油、えの油、綿実油、ごま油、やし油、こめ油、パーム油、とうもろこし油、落花生油、ヒマワリ油、オリーブ油等の硬化油、パーム分別油などを用いることができる。本発明では、高融点油脂として少なくとも融点３０℃〜４０℃の油脂と融点５０℃以上の油脂を組み合わせることが好ましい。高融点油脂の配合量は、カプセルの中での油脂不溶性物質と食用油の分散安定性、および味質を考慮して、食用油と高融点油脂を合わせた芯油の重量全量中０．０５％〜３０％の範囲で配合でき、少量でも効果を発揮できる。なお、本発明における融点とは、上昇融点を意味する。 Examples of high melting point oils with a melting point of 30 ° C. to 80 ° C. include rapeseed oil, soybean oil, rice oil, cottonseed oil, sesame oil, palm oil, rice oil, palm oil, corn oil, peanut oil, sunflower oil, olive oil, etc. Hardened oil, palm fractionated oil, etc. can be used. In the present invention, it is preferable to combine an oil / fat having a melting point of 30 ° C. to 40 ° C. and an oil / fat having a melting point of 50 ° C. or higher as the high melting point oil / fat. The blending amount of the high melting point fat is 0.05 in the total weight of the core oil combined with the edible oil and the high melting point fat in consideration of the dispersion stability of the fat insoluble substance and the edible oil in the capsule and the taste quality. It can be blended in the range of 30% to 30%, and the effect can be exhibited even with a small amount. In the present invention, the melting point means an increasing melting point.
また、配合する油脂不溶性物質としては、食品の調理加熱において調理中や調理後の食品の品質改良に有効な成分となるもの、あるいは栄養、生理機能を向上させる成分が好適である。油脂不溶性物質は、好ましくは米飯の風味、食感、保存性など品質を向上させる、および／または、米飯に栄養、生理機能などを付加することができる物質である。油脂不溶性物質は、具体的には、アミノ酸類、ペプチド類、糖類、ミネラル類、ビタミン類、色素類、調味料類が挙げられ、これらを組み合わせて用いることもできる。 Moreover, as the fat and oil-insoluble substance to be blended, those that are effective components for improving the quality of food during and after cooking in cooking and heating of food, or components that improve nutrition and physiological functions are suitable. The fat-and-oil insoluble substance is preferably a substance that can improve quality such as flavor, texture, and storage stability of cooked rice and / or add nutrition, physiological function, and the like to cooked rice. Specific examples of the fat-insoluble substance include amino acids, peptides, saccharides, minerals, vitamins, pigments, and seasonings, and these can also be used in combination.
アミノ酸類としては、グリシン、アラニンなどの脂肪族アミノ酸、アルギニンなどの塩基性アミノ酸、アスパラギン酸、グルタミン酸などの酸性アミノ酸とそのアミド、シスチンなどの含硫アミノ酸、チロシンなどの芳香族アミノ酸、プロリンなどの異節環状アミノ酸、γ−アミノ酪酸などの脂肪族アミノ酸、など各種アミノ酸またはその塩類が例示される。
ペプチド類は、アミノ酸類が複数ペプチド結合で結合したもので、血圧降下、肝機能改善、脂肪代謝改善などの生理機能を有するものが知られている。
糖類としては、単糖、オリゴ糖、多糖、食物繊維などの全般を用いることができるが、甘味度や加熱による褐変の少ないものが望ましい。
ミネラル類としては、油脂不溶性ミネラル類の各種を使用することができ、乳酸カルシウム、リン酸カルシウムなどが例示される。
ビタミン類としては、油脂不溶性ビタミン類の各種を使用することができ、ビタミンB群、ビタミンC、ナイアシン、葉酸などが例示される。
色素類としては、コチニール色素、ウコン色素、カラメル色素、カロテン類、ルチン、その他、黒豆抽出物、小豆抽出物等色調や栄養機能を向上させる植物抽出物などが例示される。
調味料としては、食塩、魚介・海藻・肉類などのエキス粉末、粉末醤油、粉末酒、粉末酢などが例示される。
この他、ポリフェノール類、核酸、酵母、乳酸菌など生理機能を有する物質も使用できる。
Amino acids include aliphatic amino acids such as glycine and alanine, basic amino acids such as arginine, acidic amino acids such as aspartic acid and glutamic acid, amides thereof, sulfur-containing amino acids such as cystine, aromatic amino acids such as tyrosine, and proline. Examples include various amino acids such as heterocyclic amino acids, aliphatic amino acids such as γ-aminobutyric acid, and salts thereof.
Peptides are known in which amino acids are linked by a plurality of peptide bonds and have physiological functions such as blood pressure lowering, liver function improvement, and fat metabolism improvement.
As saccharides, monosaccharides, oligosaccharides, polysaccharides, dietary fibers and the like can be used in general, but those having less sweetness and browning due to heating are desirable.
As minerals, various types of oil-insoluble minerals can be used, and examples thereof include calcium lactate and calcium phosphate.
As the vitamins, various types of fat-insoluble vitamins can be used, and examples include vitamin B group, vitamin C, niacin, folic acid and the like.
Examples of the pigments include cochineal pigments, turmeric pigments, caramel pigments, carotenes, rutin, and other plant extracts that improve color tone and nutritional function such as black bean extract and red bean extract.
Examples of seasonings include salt, extract powder such as seafood, seaweed, and meat, powdered soy sauce, powdered liquor, and powdered vinegar.
In addition, substances having physiological functions such as polyphenols, nucleic acids, yeasts, and lactic acid bacteria can also be used.
本発明の食用カプセルは、上記の油脂不溶性物質と食用油を可食性被膜で被覆することにより得られる。可食性被膜の材質としは、通常カプセル用に使用されているゼラチン、アルギン酸カルシウムのほか、プルラン、寒天、澱粉等が挙げられる。 The edible capsule of the present invention is obtained by coating the above fat-insoluble substance and edible oil with an edible film. Examples of the material of the edible film include gelatin, calcium alginate, pullulan, agar, starch and the like that are usually used for capsules.
カプセルの製造においては、平板式、ロータリー式などの何れの方法でも採用できる。また、カプセル化に際しては、食用油、高融点油脂、油脂不溶性物質が均一な状態であればよいが、食用油と高融点油脂が均一になるように溶融混合し、次いで油脂不溶性物質を均一に分散させたものを内容物としてカプセルに封入することが望ましい。 In manufacturing the capsule, any method such as a flat plate type or a rotary type can be adopted. When encapsulating, edible oil, high melting point oil and fat and fat-insoluble substance may be in a uniform state, but edible oil and high melting point fat and oil are melt-mixed so that the oil and fat insoluble substance are uniform. It is desirable to encapsulate the dispersed product as a content.
本発明において、カプセル中に封入する食用油および油脂不溶性物質の量、被膜剤の量などは、カプセル化可能で食品の品質改良に好適な範囲であればよく、特に限定されない。例えば、炊飯用に用いる場合には、食用油と高融点油脂を合わせた芯油の重量が０．５ｇ〜３０ｇ、油脂不溶性物質が０．０１ｇ〜２０ｇ程度が好適である。 In the present invention, the amount of the edible oil and fat-insoluble substance, the amount of the coating agent, and the like encapsulated in the capsule are not particularly limited as long as they can be encapsulated and are suitable for improving the quality of food. For example, when used for cooking rice, it is preferable that the weight of the core oil combining the edible oil and the high melting point fat is about 0.5 g to 30 g and the fat and oil insoluble substance is about 0.01 g to 20 g.
米飯の風味、食感、保存性など品質を向上させる、および/または、米飯に栄養、生理機能などを付与することができる油脂不溶性物質を含有する炊飯用として最適な食用油カプセルを均一に製造できる。さらに、食品用カプセルの分散適性、保存適性、味質適性が良好で、食品調理全般に好適に使用可能なカプセルを提供することができる。 Uniform production of edible oil capsules ideal for cooking rice containing oil-insoluble substances that can improve the quality of cooked rice, such as flavor, texture, and shelf life, and / or add nutrition and physiological functions to cooked rice it can. Furthermore, it is possible to provide a capsule that is excellent in dispersion suitability, storage suitability, taste taste suitability, and can be suitably used for food cooking in general.
本願発明の詳細を試験例および実施例で説明する。本願発明はこれら試験例および実施例によって何ら限定されるものではない。
《試験例》
食用油中に高融点油脂と油脂不溶性物質を含有するカプセルの分散適性、保存適性、調理後の味質適性の評価を、表１に示す配合の試験区で行った。各試験区とも食用油としてコーン油〔昭和産業（株）製〕、高融点油脂として各融点の菜種硬化油を用いた。表中の配合割合は芯油全量を１００重量％とした時の高融点油脂の割合（重量％）である。
各試験区の芯油を用いて(1)分散適性、(2)保存適性、(3)調理後の味質適性の評価を行った。
Details of the present invention will be described in test examples and examples. The present invention is not limited by these test examples and examples.
《Test example》
Evaluation of dispersion suitability, storage suitability, and taste quality suitability after cooking of capsules containing high melting point fats and fat-insoluble substances in edible oils was performed in the test groups having the formulations shown in Table 1. In each test section, corn oil (manufactured by Showa Sangyo Co., Ltd.) was used as the edible oil, and rapeseed hardened oil having each melting point was used as the high melting point fat. The blending ratio in the table is the ratio (% by weight) of the high melting point fat when the total amount of the core oil is 100% by weight.
Using the core oil of each test section, (1) dispersibility, (2) storage suitability, and (3) taste quality suitability after cooking were evaluated.
分散適性
各試験区の芯油を加温して高融点油脂を完全に溶解させた。油脂不溶性物質としてイソマルトオリゴ糖〔「IMO900P」、昭和産業（株）製〕を芯油に対して５％添加し、15分以上撹拌混合後、常温まで放冷し、１時間静置後の油脂不溶性物質の分散性（沈殿の有無）を、以下の基準で評価した。
3点：油脂不溶性物質は非常に均一に分散されており、沈殿も見られない
2点：油脂不溶性物質の分散にムラがあり、沈殿も若干見られる。
1点：油脂不溶性物質の分散にムラがあり、沈殿が明確に見られる。
Dispersion suitability The core oil of each test section was heated to completely dissolve the high melting point fat. Add 5% isomaltoligosaccharide (“IMO900P”, Showa Sangyo Co., Ltd.) as a fat and oil insoluble substance to the core oil, stir and mix for 15 minutes or longer, allow to cool to room temperature, and leave it for 1 hour. The dispersibility (presence or absence of precipitation) of the insoluble material was evaluated according to the following criteria.
3 points: Oil and fat insoluble substances are very uniformly dispersed and no precipitation is observed
2 points: There is uneven dispersion of the fat and oil insoluble substance, and some precipitation is also observed.
1 point: Dispersion of oil-insoluble material is uneven and precipitation is clearly seen.
保存適性
各試験区の芯油を、ロータリーダイ式ソフトカプセル製造機により常法に従い充填した食用油カプセルを、恒温器40℃（夏場の倉庫温度）に一週間保管して、油脂不溶性物質の沈殿の有無を、以下の基準で評価した。（内容物量４ｇ、皮膜量０．６ｇ）
3点：油脂不溶性物質は非常に均一に分散されており、沈殿も見られない
2点：油脂不溶性物質の分散にムラがあり、沈殿も若干見られる。
1点：油脂不溶性物質の分散にムラがあり、沈殿が明確に見られる。
Preservability Storage of edible oil capsules filled with the core oil of each test section in accordance with a conventional method using a rotary die type soft capsule manufacturing machine in a constant temperature oven 40 ° C (summer warehouse temperature) for one week to precipitate oil-insoluble substances. The presence or absence was evaluated according to the following criteria. (Content amount 4g, coating amount 0.6g)
3 points: Oil and fat insoluble substances are very uniformly dispersed and no precipitation is observed
2 points: There is uneven dispersion of the fat and oil insoluble substance, and some precipitation is also observed.
1 point: Dispersion of oil-insoluble material is uneven and precipitation is clearly seen.
調理後の味質適性（炊飯試験）
米1合（150g）を洗米、水切り後、炊飯器の釜に入れて、水220gと実施例２で用いた各試験区を含む食用油カプセルを加え、30分間吸水させた。炊飯器をセットして炊飯し、得られた米飯を10名のパネルにより、以下の基準で評価した。
3点：高融点油脂による風味・舌触り・食感への影響がなく、好ましい味質である
2点：高融点油脂による風味・舌触り・食感への影響が若干あり、やや好ましくな
い味質である
1点：高融点油脂による風味・舌触り・食感への影響があり、好ましくない味質で
ある
Taste quality suitability after cooking (rice cooking test)
After washing and draining 1 rice (150 g), it was placed in a rice cooker kettle, 220 g of water and an edible oil capsule containing each test section used in Example 2 were added, and water was absorbed for 30 minutes. The rice cooker was set and cooked, and the obtained cooked rice was evaluated according to the following criteria by a panel of 10 people.
3 points: The taste, texture and texture of high melting point oils and fats are not affected.
2 points: There is a slight influence on the flavor, texture and texture of high-melting oils and fats.
Good taste
1 point: Unfavorable taste due to the influence of high melting point oil on flavor, texture and texture.
is there
試験区１，３，６は、分散適性、保存適性、炊飯後の味質の何れかが劣る。すなわち、高融点油脂の融点温度を上げれば、油脂不溶性物質の食用油中での分散性、保存適性は向上する。しかし、調理後の味質は風味、舌触り、後味が好ましくない。一方、融点温度を下げれば、調理後の味質は良好であるが、分散適性、保存適性は好ましくない。
試験区７，８も同様、分散適性、保存適性は良好であるが、調理後の味質は好ましくない。
しかしながら、試験区２，４，５では、分散適性・保存適性が良好で、且つ、調理（炊飯）後の味質適性も優れていた。
Test sections 1, 3 and 6 are inferior in dispersibility, storage suitability, and taste after cooking. That is, if the melting point temperature of the high melting point fat is increased, the dispersibility and storage ability of the fat insoluble substance in the edible oil are improved. However, the taste after cooking is unfavorable for flavor, touch and aftertaste. On the other hand, if the melting point temperature is lowered, the taste quality after cooking is good, but dispersibility and storage suitability are not preferable.
Similarly, the test groups 7 and 8 have good dispersibility and storage ability, but the taste after cooking is not preferable.
However, in test sections 2, 4, and 5, the dispersibility and storage suitability were good, and the taste quality suitability after cooking (rice cooking) was also excellent.
食用油として米油〔「オリザサラダ油」オリザ油化（株）製〕を用い、食用油に対して表２に示す配合の高融点油脂を混合して、高融点油脂を完全に溶解させ芯油とした。油脂不溶性物質としてγ−アミノ酪酸〔「ＧＡＢＡ協和」協和発酵工業（株）製〕を芯油に対して０．５％添加し１５分以上撹拌後、常温まで放冷し、一時間静置後の油脂不溶性物質の分散性を試験例と同様の評価基準で評価した。
保存適性、味質適性の評価についても、試験例と同様の方法でカプセルを製造し、評価した。評価結果は、表２に示す。
実施例１，２は、分散適性、保存適性、味質適性のいずれも良好であった。実施例１も分散適性、保存適性は極めて良好であり、異なる融点の油脂を組み合わせることによって高融点油脂の配合量は少なくても効果があることがわかる。
Rice oil ("Orisa Salad Oil" manufactured by Oriza Oil Co., Ltd.) is used as edible oil, and high melting point fats and oils with the composition shown in Table 2 are mixed with edible oil to completely dissolve the high melting point fats and core oils. It was. Γ-aminobutyric acid (“GABA Kyowa” manufactured by Kyowa Hakko Kogyo Co., Ltd.) is added as a fat-insoluble substance in an amount of 0.5% to the core oil, stirred for 15 minutes or longer, allowed to cool to room temperature, and left for 1 hour. The dispersibility of the oil-insoluble material was evaluated according to the same evaluation criteria as in the test examples.
For evaluation of storage suitability and taste quality suitability, capsules were produced and evaluated in the same manner as in the test examples. The evaluation results are shown in Table 2.
In Examples 1 and 2, all of dispersion suitability, storage suitability, and taste suitability were good. It can be seen that Example 1 also has very good dispersion suitability and storage suitability, and is effective even if the blending amount of the high melting point fat is small by combining fats having different melting points.
本発明の食品用カプセルにより、食品調理、特に米の炊飯において、米飯の風味、食感、保存性など品質、栄養、生理機能などを向上させる油脂不溶性物質と米飯を美味しくする効果のある食用油を、良好な分散性を発揮しながら簡便に使用できる食品用カプセルを提供することができる。 With the food capsule of the present invention, in cooking food, especially rice cooking, an oil-insoluble substance that improves the quality, nutrition, physiological function, etc. of the rice, such as flavor, texture, and shelf life, and an edible oil that has the effect of making the rice delicious It is possible to provide a food capsule that can be used easily while exhibiting good dispersibility.
Claims (4)
It is a manufacturing method of the capsule for foodstuffs of Claim 1, 2 or 3 , Comprising: Melting | mixing the edible oil and the high melting point fats and oils combining the fats and oils of 2 or more types selected from 30 to 80 degreeC are different. , A method for producing an oil and fat insoluble substance, and then encapsulating the contents with an edible film.
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