JPS6020059B2 - Method for producing microcapsules suitable for food or medicine - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing microcapsules having paracasein as a wall material and suitable for food or medicine.

When microcapsules are used for foods or pharmaceuticals, the stability of the capsule membrane material and its stiffening agent is a major issue.

Particularly in the case of food, the minimum condition is that it should not cause any physiological and metabolic disorders even if humans ingest it as food in large quantities for a long period of time. In this respect, conventional microcapsules whose wall material is made of synthetic polymers are inappropriate for use as foods. On the other hand, even when food materials are used as wall materials like gelatin microcapsules,
If aldehydes are used in the film curing process, it is judged to be inappropriate not only for food but also for medicine. The present invention provides a method for producing microcapsules suitable for food or medicine without the above-mentioned drawbacks by using paracasein, which is obtained by enzymatically treating casein, which is a typical protein of milk, as a wall material. The purpose is to Additionally, microcapsules using casein as a wall material are known (for example,
(Special Publication No. 2-17bi, Special Publication No. 25-2691, Special Publication No. 1237-1971, Special Publication No. 1237-1971, Special Publication No. 53-143567).

However, unlike these known methods, the present invention prepares microcapsules suitable for food or medicine by treating casein with a milk-clotting enzyme and immobilizing paracasein protein around a core substance as paracasein. hand,
In the present invention, a water-resistant solid or fat for food or medicine is dispersed in an aqueous casein solution, and a milk-mimetic enzyme is applied to cause the casein to aggregate around the core substance as paracasein. This is a method for producing microcapsules suitable for food or medicine, which is characterized by immobilizing paracasein by heating in the presence of C.

The present invention will be explained in detail below.

In the present invention, first, edible or pharmaceutical use as a core material,
Solids or fats and oils that are poorly soluble in water are dispersed in an aqueous casein solution.

The casein aqueous solution is preferably 0.5 to 5% casein aqueous solution. An aqueous casein solution can be prepared, for example, as follows. Add acid to fresh skim milk to adjust the pH to 4.
In step 6, casein is isoelectrically precipitated and washed with water to obtain acid casein. This acid casein is added to an alkali or acid aqueous solution (for example, an alkaline aqueous solution such as caustic soda or bicarbonate of soda, or hydrochloric acid,
Dissolve in aqueous acids such as acetic acid and citric acid). The pH of the casein aqueous solution is preferably 6 to 10 or 1.5 to 3.5. Note that the pH of the casein aqueous solution must be such that the core substance is not solubilized (for example, it is inappropriate to disperse calcium carbonate in an acid aqueous solution of casein). On the other hand, the core material is edible or pharmaceutical,
Solids that are sparingly soluble in water (for example, edible or pharmaceutical inorganic salts such as calcium carbonate and copper carbon, or water-soluble drugs such as aspirin) or oils and fats (for example, edible or pharmaceutical animal fats, vegetable fats, (oil-based fragrances, etc.) can be used.

These core substances are dispersed in the casein aqueous solution. This dispersion can be carried out at room temperature or lower. Next, a milk-clotting enzyme (calf rennet, microbial rennet, pepsin, trypsin, papain, etc.) is allowed to act on the casein aqueous solution in which this core substance is dispersed.

In this case, an appropriate C concentration (for example, 0.001-0.
The milk-clotting enzyme is preferably added at a concentration of 0.01 molar), and for this purpose it is preferred to add the milk-clotting enzyme together with a calcium salt, such as, for example, CaC12. Thus, by the action of milk-clotting enzymes, casein undergoes partial decomposition to become paracasein, which increases in hydrophobicity and causes aggregation around the hydrophobic core substance. In addition, simple coacervation, which is caused by adding an electrolyte (e.g., sodium sulfate) or ethanol to a dispersion of the above-mentioned core material in an aqueous casein solution, or polycation and polyaionine, is also possible. Due to the complex coacervation caused by the electrical interaction of colloid combinations (e.g. acid aqueous solution of casein and aqueous gum arabic solution), the axis change (pH near the isohaze point of casein, e.g. pH 3.5-6) .0
) or the addition of ethanol (for example, 5 to 20% ethanol), the difference in solubility of casein in water may be used to collect casein protein around the core material, and then the curdling oxygen may be applied.

In addition, the temperature at which the milk-clotting enzyme is allowed to act is preferably 2 to 3,000. Next, the dispersion treated with the milk-clotting enzyme as described above is flooded and the temperature is slowly raised to 35-45q0.

As a result, the paracasein aggregated around the core substance undergoes syneresis, gradually releasing water to form a dense membrane structure, and is immobilized to complete microencapsulation. Thereafter, if necessary, the paracasein microcapsules are separated by centrifugation or other suitable means and dehydrated and dried.

The microcapsules obtained in the present invention are microcapsules having paracasein as a wall material, and are therefore particularly suitable for use in foods and medicines.

Examples are shown below, but the present invention is not limited thereto.

Example 1 100 g of aspirin fine powder was added to 2% casein aqueous solution (pH 6,500) 1k9 and dispersed into a clear aqueous solution.

Next, a solution of 120.7% CaC and 30% calf rennet dissolved in a small amount of water is mixed. The temperature of this reaction solution was gradually raised to 4,000 ℃, and the stirring was continued. And after the surface of aspirin powder is covered with paracasein, 5
00~100 enemies. p. m. Centrifuge and dry to form a powder. In this way, paracasein microcapsules containing aspirin as the core material were obtained. Example 2 200 g of butter oil was added to 500 g of 1% gum arabic and emulsified and dispersed.

Add it to lkg of 1% casein solution (pH 3, 10°C) and mix. Next, a solution of CaC 121 and Pepsin 15 dissolved in a small amount of water is added and mixed. Gradually raise the temperature of this reaction solution to powder temperature and continue the hawk worship. After the butter oil is completely covered with the paracasein film, it is left to stand and the upper microcapsule layer is separated. In this way, paracasein microphones with butter oil as the core material are produced.
A capsule was obtained. Example 3 100 grams of calcium carbonate fine powder was added to a 1% casein solution (
pH 7,400) In addition to lk9, disperse Naohiragi.

Plus 1% acid-treated gelatin (1.P.9 40:00) 5
Add 100 ml of water and cool to 5°C while shaking. next,
Add and mix 20 thighs of papin dissolved in a small amount of water. The temperature of this reaction solution was gradually raised to 40°C and the hina-hai was continued. The reaction ends when the surface of calcium carbonate is covered with paracasein. In this way, paracasein microcapsules having calcium carbonate as the core material were obtained. Example 4 100 g of orange oil was added to 1 kg of a 1.5% casein aqueous solution (pH 7, 20°C) and dispersed.

Claims (1)

[Scope of Claims] 1 A milk-clotting enzyme is applied to an edible or pharmaceutically water-insoluble solid or oil dispersed in an aqueous casein solution to cause casein to aggregate around the core substance as paracasein. 1. A method for producing microcapsules suitable for food or pharmaceutical products, which comprises fixing paracasein by heating in the presence of Ca^+^+. 2. Microcapsules suitable for foods or medicines according to claim 1, characterized in that casein is collected around the core substance by coacervation or solubility difference prior to the action of curdling oxygen. Manufacturing method.