JPS60110329A - Polysaccharides spherical substance and its preparation - Google Patents

Abstract

PURPOSE:To obtain a polysaccharide spherical substance prevented from a phase reversion, by bringing polyscaccharide containing kappa-carrageenan gelled by a potassium-containing anionic surfactant to an outer layer and using a water imcompatible liquid as an inner layer. CONSTITUTION:Polysaccharide containing 30% or more, pref., 50% or more of kappa-carrageenan gelled by a potassium-containing anionic surfactant (stearic acid, palmitic acid or oleic acid) is brought to an outer layer and a water imcompatible liquid (chloroform or dichloromethane) is used as an inner layer to form a polysaccharide spherical substance. By this method, the diffusion of the org. liquid of the inner layer to the outer layer is exdtremely reduced and a phase reversion can be prevented.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to spheres, particularly polysaccharide spheres containing a water-immiscible liquid therein, and a method for producing the same.

Gelled polysaccharide spheres are used in various foods such as artificial fish eggs, or as microcapsules containing flavoring ingredients, flavoring ingredients, medicinal ingredients, etc.

[Prior art]

Conventionally, spherical polysaccharides are produced by dropping an aqueous solution of a polysaccharide with gelling ability through a suitably shaped nozzle and contacting the polysaccharide with an aqueous solution of a substance that gels it (hereinafter referred to as a gelling agent). It is manufactured using a method that makes it possible to

When trying to obtain a polysaccharide sphere containing a water-immiscible liquid inside, a multi-ring nozzle is used as an extension of the conventional technique so that the water-immiscible liquid becomes the inner layer and the polysaccharide aqueous solution forms the outer layer. For example, a method is disclosed in JP-A-55-102373 in which the inner layer is a water-immiscible liquid and the outer layer is a polysaccharide aqueous solution.
It is indicated in the specification of the No.

However, this method has the disadvantage that if the surface tension of the water-immiscible liquid is lower than that of the polysaccharide aqueous solution, a reversal phenomenon occurs during droplet formation in which the water-immiscible liquid moves to the outer layer and the polysaccharide aqueous solution moves to the inner layer. There is.

Even when droplets are formed in which polysaccharide still forms the outer layer, gelation of the polysaccharide may not be fast enough or the droplets may not be able to come into complete contact with the aqueous solution containing the gelling agent. If the water-immiscible liquid is a sphere.

This has the disadvantage of leaking from objects.

[Purpose of the invention]

The present inventors have arrived at the present invention as a result of repeated studies aimed at providing a polysaccharide sphere having a water-immiscible liquid in its inner layer that does not have the above-mentioned drawbacks and a method for producing the same.

[Structure of the invention]

That is, the gist of the present invention is (1) a polysaccharide whose inner layer is a water-immiscible liquid to which a potassium-containing anionic surfactant has been added, and whose outer layer is a gelled polysaccharide composition containing 30% or more of kappa carrageenan; (2) A water-immiscible liquid to which a potassium-containing anionic surfactant has been added is passed through the inner nozzle of a multi-tubular nozzle to form a polysaccharide spherical material containing 30% kappa carrageenan. It's in the manufacturing method.

The polysaccharide composition used in carrying out the present invention must contain 30% or more of kappa carrageenan, and if it contains 30 or more of kappa carrageenan, the remaining components should be iota carrageenan, iota carrageenan, It may be lambta carrageenan or other polysaccharides. Although components other than polysaccharides may be included, it is especially preferable for the polysaccharide composition to contain 50% or more of kappa carrageenan. Yes.

The reason why it is necessary to include kappa carrageenan in the polysaccharide composition is that the spherical material of the present invention has an entire outer layer of polysaccharide gel. It is formed by gelling with the liquid it contains, and this is because kappa carrageenan can be efficiently gelled by this anionic surfactant.

Anionic surfactants containing potassium include stearic acid, palmigonic acid, oleic acid, lauric acid,
List the potassium salt of dotesylhenzensulfonic acid♂
Can be done. These anionic surfactants are characterized by their solubility in water-immiscible organic solvents.

- Various liquids can be exemplified, such as low-boiling organic solvents such as Mosakilum, dichloromethane, and hexane, and high-boiling organic liquids such as vegetable oil. The water miscible organic liquid can be selected depending on the application and purpose. For example, if the product is to be used for food, vegetable oil is preferably used, and if a flavoring component is to be encapsulated to provide a sustained release effect, a liquid that is compatible with and dispersible with the flavoring component may be used.

The concentration of the potassium-containing anionic surfactant in the water-immiscible liquid may be sufficient as long as the concentration is sufficient to cause campa carrageenan to become a kel, and the concentration is 0 per water-immiscible liquid 11.
．． The concentration may be 0.05 to 1 mol, more preferably 0.1 to 1 mol. If the amount is less than 0.05 mol, the kappa-carrageenan will not be sufficiently kelized, and if it exceeds 1 mol, no further improvement in the effect on kelization will be seen, which is economically disadvantageous.

In addition to the potassium-containing anionic surfactant, flavor components, flavoring components, medicinal components, etc. may be dissolved or dispersed in the water-immiscible liquid.

Next, the method for producing the polysaccharide spheres of the present invention will be described.

Polysaccharide spheres are produced using multi-ring nozzles.

Figure 1 is a schematic diagram of an example of a multiple annular nozzle.
)il'j: Triple ring nozzle tD Ill lei side view, (C) is its plan view, (B) is a side sectional view of the double ring nozzle, and 0 is its plan view.

The polysaccharide spherical product of the present invention is produced by discharging a polysaccharide-containing aqueous solution from its outermost tube nozzle, and discharging an anionic surfactant-containing immiscible liquid from its inner tube nozzle, which contains a kappa carrageenan-containing polysaccharide. A droplet is formed because the outer layer and the inner layer of the anionic surfactant-containing liquid form an interface, and the hydrophobic portion of the anionic surfactant forms an interface between the water-immiscible liquid in the inner layer and the aqueous polysaccharide solution in the outer layer. Potassium ions are efficiently coordinated from the inner layer to the outer layer, and at least a portion of the potassium ions diffuse into the outer polysaccharide layer while gelling the entire outer polysaccharide layer. is formed efficiently.

The polysaccharide concentration in the polysaccharide aqueous solution used for producing the spherical product f having a gelled polysaccharide outer layer of the present invention may be any concentration that does not hinder the formation of droplets, and the optimum concentration is It depends on the temperature of the polysaccharide aqueous solution during droplet formation and the content m of campa carrageenan, but it is 1 to 10.
% range is desirable.

In order to fully encapsulate the flavor components, flavoring components, medicinal components, etc. in the inner layer of the polysaccharide spherical material of the present invention, these components are introduced from the inside of a double tube nozzle as shown in FIG. A method in which a water-immiscible liquid containing an anionic surfactant is discharged from an outer tubular nozzle to form a droplet, or a triple tube nozzle as shown in FIG. A water-immiscible liquid containing an anionic surfactant (this liquid may contain the same or different taste components) is applied from the innermost tube of the tube to the outside through an intermediate tubular nozzle. This can be carried out by discharging the polysaccharide aqueous solution from a tubular nozzle to form all the droplets.

[Effects of the present invention]

As is clear from the above, in the polysaccharide spheres of the present invention, the diffusion of the organic liquid in the inner layer to the outer layer is extremely small, and the substance encapsulated in the inner layer of the polysaccharide spheres is captured in a state in which escape is suppressed as much as possible. This is due to the fact that in order to efficiently gel the polysaccharide outer layer from the inside, it is possible to prevent the phase inversion phenomenon by forming an aqueous phase and an oil phase during its production. This is because it was possible to prevent the inner layer of the spherical material, excluding potassium ions, from migrating to the outer layer.

The present invention will be explained in more detail with reference to Examples below.

Examples j to 3 and comparative examples Inner diameter 0.25 rr as shown in Fig. 1 (B) and (C)
A double tube nozzle consisting of a nozzle with an inner diameter of 0.5- was used, and a water-immiscible liquid and a polysaccharide water-soluble fi having the compositions shown in Table 1 were used. Droplets were formed by ejecting an aqueous solution from an outer tubular nozzle and a water-immiscible liquid from an inner nozzle, creating a sphere having a gelled polysaccharide outer layer. The water-immiscible liquid released from the liquid contained no potassium-containing anionic surfactant, and the formed droplets were dropped into a tertiary potassium chloride aqueous solution to completely form spherical objects.

Table 1 shows the percentage of spheres containing a water-immiscible liquid as an inner layer.

[Brief explanation of drawings]

Figure 1 is a schematic diagram of the vertical and cross sections of a multi-tube nozzle, (A) and (C) are triple-tube nozzles, (, B), (D)
1 shows a double tube nozzle, A) and (B) show a longitudinal cross section, and (C) and (D) show a cross section. Patent applicant Mitsubishi Acetate Co., Ltd. Representative Patent Attorney 1) Takeshi Mura 1 (A) (C) (B) (D)

Claims (1)

[Scope of Claims] (1) Polysaccharide spheres having an inner layer of a water-immiscible liquid and an outer layer of a polysaccharide containing 30% or more of kappa carrageenan gelled with an anionic surfactant containing potassium. (2) The anionic surfactant containing potassium is
Claim 1, characterized in that it is a potassium salt of an anion having a hydrocarbon substituent having 11 or more carbon atoms.
Polysaccharide spherical material (3) as described in Section 3. A water-immiscible liquid containing an anionic surfactant containing potassium is added to the aqueous solution of a polysaccharide containing 30 or more units of copper carrageenan i through the inner nozzle of a multi-tubular nozzle. A method for producing a polysaccharide sphere having a polysaccharide outer layer containing 30% or more of gelled kappa carrageenan whose purpose is to form droplets by discharging it from the outermost layer of a nozzle. (4) Production of a polysaccharide spherical product according to claim 3, characterized in that an anionic potassium salt having a hydrocarbon substituent having 11 or more carbon atoms is used as the potassium-containing anionic surfactant. Method.