KR101730556B1 - Method for preparing complex coating capsule containing fruit juice - Google Patents

Abstract

The present invention relates to a process for producing a composite coated capsule containing fruit juice and a composite coated capsule containing the fruit juice. The composite coated capsule containing the fruit juice produced by the production process of the present invention can be produced by a desired method Shape and size of the capsules, and micro-bubbles are injected into the capsules, so that they can be floated without being sunk when applied to beverage products, thus providing uniform functionality and convenience of drinking. In addition, the composite coating capsule of the present invention does not have a problem that the strength of the coating layer is so high that the capsule in the circulation is blown or the liquid inside is not released, and the possibility of microbial contamination of the capsule is low due to the second coating layer made of a polymer material having antibacterial power , Beverages, ice cream, liquor, instant food, and the like.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a composite coating capsule containing fruit juice,

The present invention relates to a process for preparing a composite coated capsule containing fruit juice, and to the composite coated capsule.

The development of functional beverages that represent functions is the main focus. For example, juice beverages based on natural juice as a main ingredient, health-functional beverages such as stamina-enhanced beverages that can be expected to recover fatigue and arousal, hangover relief, anti-aging, wrinkle improvement, and cholesterol lowering have.

However, the major components of the natural juice and functional materials used in such beverages are highly reactive, so that the functionality of the beverage is deteriorated during the distribution process, and visual problems such as precipitation and discoloration tend to occur. Further, these functional ingredients have a disadvantage in that it is difficult to develop a product that is strong or unique in taste or flavor, and is suitable for consumers' preferences.

Therefore, in order to develop a health drink that can maintain a variety of functionalities for a long period of time while satisfying the taste of a consumer, the active ingredient having essential nutrients such as vitamins or the functional ingredient is kept mixed without being mixed with the beverage Or an encapsulation technique that allows the desired ingredients to be present in an independent state in the beverage in order to prevent the components having different sensory properties from mixing with each other and losing its characteristics.

Encapsulation refers to a technique of coating the exterior of a functional material made of a solid, liquid, or gas phase with a film layer made of a polymeric material. Encapsulation is mainly used when i) protecting a highly reactive substance from the environment, ii) keeping the efficacy of the particular ingredient for a long time or allowing it to be released only under certain conditions, and iii) iv) when it is necessary to convert the liquid material to a powdery material, and v) to hide the inherent odor or taste.

Such encapsulation techniques include, but are not limited to, pan coating, spray-drying, extrusion gelation, droplet gelation, polymerization, solvent evaporation, coacervation ). Among them, spray drying and extrusion are widely used for the food industry mainly using food additives in the form of powder or particles. In recent years, especially in the beverage industry, droplet gelation using sodium alginate as a coating material Or capsules containing liquid through extrusion gelation are being produced.

However, when the viscosity of the liquid entering the inside of the alginate capsule is low, the above-described droplet gelling or extrusion gelling method can not produce the alginate capsule in a predetermined shape and size. In this case, the gum, which is a natural polymer substance, is added to the liquid entering the inside of the alginate capsule to increase the viscosity of the liquid. In this case, there is a problem that the sensation of coolness when the beverage is consumed drastically decreases due to the high viscosity of the liquid. In addition, in the case of an alginate capsule containing a liquid prepared by using the conventional technique, there is a problem that the burst strength is insufficient and the capsule breaks during the distribution process, thereby causing the liquid in the capsule to permeate into the beverage. Further, in the case of an alginate capsule containing a liquid prepared by using the conventional technique, since the specific gravity of the internal liquid is higher than that of the beverage product, the capsule is submerged on the bottom of the drink so that only alginate capsules containing the liquid (Taiwan Patent TW 201124086 (A); Korean Patent Application Publication No. 10-2014-0112339; Korean Patent No. 10-1411973).

Therefore, there is a need for a new capsule manufacturing method for solving the problems of the above-described prior art.

Taiwan patent TW 201124086 (A) Korean Application Publication No. 10-2014-0112339 Korean Patent No. 10-1411973

 MICROENCAPSULATION: A REVIEW (International Journal of Pharma and Bio Sciences, Vol 3, issue 1, 2012

Accordingly, it is an object of the present invention to provide a method for producing a composite coated capsule containing fruit juice.

Another object of the present invention is to provide a composite coated capsule containing fruit juice.

In order to achieve the above object, the present invention provides a method for producing a juice, comprising the steps of: a) preparing a juice solution containing water-soluble calcium ions; b) injecting gas into the juice solution to form fine bubbles; c) freezing the juice solution in which the microbubbles are formed to prepare ice granules; d) The above-mentioned ice granules are prepared by dissolving sodium alginate and at least one polymer selected from the group consisting of chitooligosaccharide, gelatin, pectin, polyethylene glycol, methylcellulose, sodium carboxymethylcellulose, hydroxymethylpropylcellulose and ethylcellulose Coating with a first coating solution to produce a capsule having a first coating layer; And e) coating the capsule having the first coating layer with a second coating solution comprising at least one substance selected from the group consisting of chitosan, chitooligosaccharide, polylactic acid and polylysine to form a second coating layer on the first coating layer The present invention provides a method for producing a composite coated capsule containing juice.

According to another aspect of the present invention, there is provided a juice solution containing water-soluble calcium ions; A first coating layer comprising sodium alginate wrapping the juice solution and at least one polymer selected from the group consisting of chitooligosaccharide, gelatin, pectin, polyethylene glycol, methylcellulose, sodium carboxymethylcellulose, hydroxymethylpropylcellulose and ethylcellulose ; And a second coating layer comprising at least one substance selected from the group consisting of chitosan, chitooligosaccharide, polylactic acid and polylysine surrounding the first coating layer.

The composite coating capsule containing the fruit juice produced by the production method of the present invention may have a desired shape and size depending on the product to be applied, and micro-bubbles are injected into the capsule to be floated without being sunk when applied to beverage products , Uniform functionality and ease of use. In addition, the composite coating capsule of the present invention does not have a problem that the strength of the coating layer is so high that the capsule in the circulation is blown or the liquid inside is not released, and the possibility of microbial contamination of the capsule is low due to the second coating layer made of a polymer material having antibacterial power , Beverages, ice cream, liquor, instant food, and the like.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart schematically illustrating a process for producing a composite coating capsule containing a fruit juice according to the present invention. FIG.

The term " composite coating capsule containing juice " as used herein refers to a form in which juice is contained in two coating layers (film layer or film film) made of a polymer material.

The present invention relates to a process for producing a juice solution comprising the steps of: a) preparing a juice solution containing water-soluble calcium ions; b) injecting gas into the juice solution to form fine bubbles; c) freezing the juice solution in which the microbubbles are formed to prepare ice granules; d) The above-mentioned ice granules are prepared by dissolving sodium alginate and at least one polymer selected from the group consisting of chitooligosaccharide, gelatin, pectin, polyethylene glycol, methylcellulose, sodium carboxymethylcellulose, hydroxymethylpropylcellulose and ethylcellulose Coating with a first coating solution to produce a capsule having a first coating layer; And e) coating the capsule having the first coating layer with a second coating solution comprising a material selected from the group consisting of chitosan, chitooligosaccharide, polylactic acid and polylysine to form a second coating layer on the first coating layer And a method of manufacturing a composite coated capsule containing the fruit juice.

Hereinafter, each step of the production method of the present invention will be described in detail.

First, in step a) of the manufacturing method according to an embodiment of the present invention, the fruit (for example, apple, grape, pear, peach, persimmon, strawberry, watermelon, melon, mango, pomegranate, kiwi, Orange juice, mandarin orange juice, mandarin orange juice, mandarin orange juice, mandarin orange juice, citrus juice, lemon juice, etc.) The juice solution may further include sweeteners, acidifiers, viscosity regulators, flavoring agents (perfumes, etc.), coloring agents and the like in addition to juice and water-soluble calcium.

In step b) of the manufacturing method according to an embodiment of the present invention, 10 to 40% by volume of gas is injected into the juice solution based on the total volume of the juice solution by using a carbon dioxide gas injector, a microbubble injector, do. The gas injected at this time may be carbon dioxide or air, more specifically carbon dioxide or compressed air at a high pressure. The gas injected into the juice lowers the specific gravity of the juice solution contained in the capsules to help the capsules float in the drink without sinking.

In step c) of the production method according to an embodiment of the present invention, the juice solution in which the microbubbles are formed is frozen to produce ice granules.

The ice granules can be prepared by rapidly cooling the juice solution with the micro-bubbles formed therein at a temperature of -60 ° C or lower by putting the juice solution in the form of a desired shape and size according to the products to be used, consumers' preferences and the like. The mold is a mold for holding juice solution, and its shape and size can be customized as desired.

In step d) of the manufacturing method according to an embodiment of the present invention, the prepared ice granules are mixed with sodium alginate and chitooligosaccharide, gelatin, pectin, polyethylene glycol, methylcellulose, sodium carboxymethylcellulose, hydroxymethylpropylcellulose and Ethylcellulose to form a capsule having the first coating layer. The first coating layer is coated with a first coating solution containing at least one polymer selected from the group consisting of ethylcellulose.

The formation of the first coating layer may be performed by immersing the ice-containing ice particles in a first coating solution at 25 to 60 캜 for 60 to 300 seconds while stirring at a speed of 100 rpm to 500 rpm.

Wherein the first coating solution comprises 0.3 to 0.7% by weight of sodium alginate and one or more compounds selected from the group consisting of chitooligosaccharide, gelatin, pectin, polyethylene glycol, methylcellulose, sodium carboxymethylcellulose, hydroxymethylpropylcellulose and ethylcellulose The polymer may comprise 10 to 30 wt%, preferably 20 wt%, based on the weight of sodium alginate. The added polymer serves to increase the strength of the first coating layer.

The thickness of the first coating layer may be in the range of 0.1 to 0.6 mm, but it may be adjusted according to the product characteristics.

In step e) of the manufacturing method according to an embodiment of the present invention, the capsule having the first coating layer is coated with a second coating solution comprising a material selected from the group consisting of chitosan, chitooligosaccharide, polylactic acid and polylysine Thereby forming a second coating layer on the first coating layer.

In one embodiment, the second coating solution may comprise a material selected from the group consisting of chitosan, chito oligosaccharide, poly lactic acid and polylysine in an amount of 0.05 to 0.3% by weight, preferably 0.1 to 0.2% by weight In addition, it may further comprise 50 mM to 150 mM of water-soluble calcium to stabilize the first coating layer.

The second coating layer can prevent the capsule from bursting out due to the lapse of time after the formation of the first coating layer by reinforcing the strength of the first coating layer, Thereby reducing the possibility of microbial contamination of the capsule.

The coating process using the second coating solution may be performed by immersing the capsule having the first coating layer in the second coating solution at 20 to 30 캜 for 5 to 30 minutes while stirring at a speed of 150 to 300 rpm.

The thickness of the second coating layer may be in the range of 0.1 to 0.2 mm, but it may be adjusted depending on the product characteristics.

On the other hand, the present invention relates to a juice solution containing water-soluble calcium ions; A first coating layer comprising sodium alginate wrapping the juice solution and at least one polymer selected from the group consisting of chitooligosaccharide, gelatin, pectin, polyethylene glycol, methylcellulose, sodium carboxymethylcellulose, hydroxymethylpropylcellulose and ethylcellulose ; And a second coating layer comprising at least one substance selected from the group consisting of chitosan, chitooligosaccharide, polylactic acid and polylysine surrounding the first coating layer.

The components and characteristics of the juice solution, the first coating layer and the second coating layer constituting the composite coating capsule containing the fruit juice of the present invention are as described above.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are given for the purpose of helping understanding of the present invention, and can be modified into various other forms, and the scope of the present invention is not limited to the following examples.

Comparative Example  1 to 4: Preparation of juice capsules using conventional methods

The juice capsules were prepared according to the conventional method as described in Table 1 below.

Specifically, 100 mM of water-soluble calcium and xanthan gum were added to the concentrated apple juice to prepare a juice solution having a viscosity of 5, 100, 350 and 700 cps, respectively. The prepared juice solution was gelled by stirring at 200 rpm for 3 minutes while dropping the juice solution into the coating solution containing 0.5% by weight of sodium alginate per 1 second using a tube having a diameter of 4 mm. The thus-formed capsules were washed with water and then placed in a solution containing 200 mM of calcium and stabilized by stirring at 200 rpm for 20 minutes. The capsules were washed with water to prepare juice capsules.

Example  1: Preparation of complex coated capsules containing juice using the method of the present invention

Composite coated capsules containing juice according to the method of the present invention were prepared as described in Table 1 below.

Specifically, 100 mM of water-soluble calcium was added to fresh apple juice to prepare a juice solution having a viscosity of 5 cps. 20% by volume of carbon dioxide gas was injected into the juice solution using a carbonic acid injector in relation to the juice solution volume. The carbonic acid gas-containing juice solution was rapidly frozen at -60 ° C for 60 minutes in a circular mold having a diameter of 20 mm to prepare ice granules having a diameter of 20 mm. The ice granules were immersed in a first coating solution containing 50% by weight of sodium alginate and 0.1% by weight of gelatin, and then stirred at 200 rpm for 180 seconds to prepare capsules in which the first coating layer was formed. The capsule in which the first coating layer was formed was washed with water. Then, the capsule was immersed in a second coating solution containing 0.1% by weight of chitooligosaccharide and 100 mM of water-soluble calcium, and then stirred at 200 rpm for 20 minutes to prepare a capsule in which a second coating layer was formed.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Example 1 Juice solution viscosity (cps) 5 100 350 700 5 Gas injection (vol%) - - - - 20 Ice granulation (mm diameter) - - - - 20 The first coating solution
(weight%) Sodium alginate 0.5 0.5 0.5 0.5 0.5 gelatin - - - - 0.1 The second coating solution
(weight%) Chitooligosaccharide - - - - 0.1 Calcium (mM) 200 200 200 200 100

Test Example  1: Morphological Comparison of Composite Capsules Containing Juice

The size and shape of the composite coating capsules containing the juice prepared according to Comparative Examples 1 to 4 and Example 1 were compared using a three-dimensional digital microscope. The results are shown in Table 2 below.

Juice solution viscosity
(cps) Capsule size
(Diameter, mm) Capsule shape Remarks Comparative Example 1 5 - Irregular Capsule not available Comparative Example 2 100 6.2 ± 2.41 Spherical, elliptical mixed Oval ratio high Comparative Example 3 350 8.1 ± 1.75 Mainly spherical, some oval Comparative Example 4 700 12.0 ± 2.19 rectangle Large size variation Example 1 5 19.6 ± 1.20 rectangle

As shown in Table 2, when the viscosity of the juice solution was as low as 5 cps (Comparative Example 1), the droplets of juice dropped in the coating solution were easily scattered by the shear force due to agitation, It was found impossible to manufacture.

In addition, although the juice capsule produced by the conventional method showed a larger size as the viscosity of the juice solution increased, the size of the capsule did not exceed the diameter of 12 mm even when the juice solution having a relatively high viscosity of 700 cps or more was used Respectively.

Furthermore, the composite coated capsules containing the juice produced by the conventional method showed that the lower the viscosity of the juice solution, the higher the ratio of elliptical or amorphous.

On the other hand, the method of the present invention showed that the juice solution can be rapidly frozen into ice granules of a desired size irrespective of the viscosity of the juice solution, so that capsules having various shapes and sizes can be produced.

Example  2 to 5: Preparation of composite coating capsules containing juice using various first coating solutions

Composite coated capsules containing juice according to the method of the present invention were prepared by varying the ingredients in the first coating solution as described in Table 3 below.

Specifically, 100 mM of water-soluble calcium and 10 ppm of food coloring red No. 2 were added to fresh apple juice to prepare a juice solution having a viscosity of 5 cps. 20% by volume of carbon dioxide gas was injected into the juice solution using a carbon dioxide gas injector. The juice solution was placed in a circular mold having a diameter of 10 mm and rapidly frozen at -60 ° C for 60 minutes to prepare ice granules having a diameter of 10 mm. The ice granules were immersed in a first coating solution at 50 캜 containing a combination of 0.5% by weight of sodium alginate and 0.1% by weight of gelatin, pectin, polyethylene glycol or sodium carboxymethyl cellulose, and then dried at 200 rpm for 180 seconds Followed by stirring to prepare a capsule having the first coating layer formed thereon. The capsule in which the first coating layer was formed was washed with water. Then, the capsule was immersed in a second coating solution containing 0.1% by weight of chitooligosaccharide and 100 mM of water-soluble calcium, and then stirred at 200 rpm for 20 minutes to prepare a capsule in which a second coating layer was formed.

Example 2 Example 3 Example 4 Example 5 Juice solution viscosity (cps) 5 5 5 5 Gas injection (vol%) 20 20 20 20 Ice granulation (mm diameter) 10 10 10 10 The first coating solution
(weight%) Sodium alginate 0.5 0.5 0.5 0.5 gelatin 0.1 - - - pectin - 0.1 - - Polyethylene glycol - - 0.1 - Sodium carboxymethylcellulose - - - 0.1 The second coating solution
(weight%) Chitooligosaccharide 0.1 0.1 0.1 0.1 Calcium (mM) 100 100 100 100

Test Example  2: Comparison of strength and pigment elution of composite coated capsules containing juice

The burst strength and dye elution amount of the composite coated capsules containing the fruit juice of the present invention prepared in Examples 2 to 5 were compared with the fruit juice capsules of Comparative Example 2 prepared according to the conventional method.

For comparison over time, the juice capsules of Examples 2 to 5 and Comparative Example 2 were placed in distilled water of the same weight and stored at 4 캜 for 5 weeks, and the bursting strength and dye elution amount were measured every week. The breaking strength was measured using a food physical property measuring instrument (TA.XTplus, Satble Micro Systems), and the dye elution was measured using a colorimeter (Spectrophotometer CM3600d, KONICA).

The measurement results are shown in Tables 4 and 5, respectively.

Breakdown strength (N) Early 1 week 2 weeks 3 weeks 4 weeks 5 weeks Comparative Example 2 3.34 2.77 2.46 1.93 1.72 1.47 Example 2 4.88 4.61 4.24 3.77 3.10 2.60 Example 3 4.74 4.43 3.87 3.35 2.61 2.24 Example 4 3.81 3.37 2.89 2.54 2.09 1.96 Example 5 3.87 3.29 3.07 2.49 2.04 1.80

Dissolution amount of pigment (color difference redness value a) Early 1 week 2 weeks 3 weeks 4 weeks 5 weeks Comparative Example 2 - 1.39 2.61 3.84 4.33 4.69 Example 2 - 0.46 0.95 1.69 2.32 2.72 Example 3 - 0.61 1.03 1.94 2.83 3.07 Example 4 - 1.01 1.66 2.20 3.49 3.88 Example 5 - 0.89 1.37 2.51 3.25 3.70

As shown in Table 4, the composite coated capsules of Examples 2 to 5 prepared by the method of the present invention had a burst strength of about 14 % ≪ / RTI > to 46% greater. Also, for burst strength over time, the composite coated capsules containing the juice produced by the method of the present invention were found to have a smaller decrease in the burst strength than the juice capsules prepared by the conventional method.

Further, as shown in Table 5 above, the composite coated capsules of Examples 2 to 5 prepared by the method of the present invention were compared with the capsule of Comparative Example 2 prepared by the conventional method, The amount of dye elution was low.

The results demonstrate that the composite coated capsules containing the juice produced by the process of the present invention are of excellent strength.

In particular, it can be seen from the results of Tables 4 and 5 that the combination of sodium alginate and gelatin as a component of the first coating solution is the most desirable in terms of strength of the capsule.

Example  6 to 8 and Comparative Example  5: Preparation of complex coated capsules containing juice using various second coating solutions

Composite coated capsules containing juice according to the method of the present invention were prepared by varying the ingredients in the second coating solution as described in Table 6 below. To compare the effect of the second coating, Comparative Example 5 produced a fruit capsule without the second coating.

Specifically, 100 mM of water-soluble calcium was added to fresh apple juice to prepare a juice solution. 20% by volume of carbon dioxide gas was injected into the juice solution using a carbon dioxide gas injector. The juice solution was placed in a circular mold having a diameter of 10 mm and rapidly frozen at -60 ° C for 60 minutes to prepare ice granules having a diameter of 10 mm. The ice granules were immersed in a first coating solution containing 50% of sodium alginate and 0.1% by weight of gelatin, and then stirred at 200 rpm for 180 seconds to prepare capsules in which the first coating layer was formed. The capsule in which the first coating layer was formed was washed with water. Thereafter, the capsules were immersed in a second coating solution containing 0.1 wt% of chitooligosaccharide, polylactic acid or polylysine and 100 mM of calcium at 25 DEG C, and then stirred at 200 rpm for 20 minutes to form capsules .

Example 6 Example 7 Example 8 Comparative Example 5 Juice solution viscosity (cps) 5 5 5 5 Gas injection (vol%) 20 20 20 20 Ice granulation (mm diameter) 10 10 10 10 The first coating solution
(weight%) Sodium alginate 0.5 0.5 0.5 0.5 gelatin 0.1 0.1 0.1 0.1 The second coating solution
(weight%) Chitooligosaccharide 0.1 - - - Poly lactic acid - 0.1 - - Polylysine - - 0.1 - Calcium (mM) 100 100 100 100

Test Example  3: Comparison of burst strength and antimicrobial activity of composite coated capsules containing fruit juice

The burst strength and antimicrobial activity of the juice capsules prepared in Examples 6 to 8 and Comparative Example 5 were compared.

The puncture strength was measured in the same manner as in Test Example 2. The antimicrobial activity of each capsule was visually observed after 5 weeks of storage in a refrigerator.

The measurement results are shown in Table 7.

Burst strength Fungal growth after 5 weeks Example 6 4.88 0.41 Do not multiply Example 7 4.71 ± 0.31 Do not multiply Example 8 4.62 ± 0.29 Do not multiply Comparative Example 5 4.27 ± 0.33 multiplication

As shown in Table 7, the composite coating capsules containing the fruit juice of Examples 6 to 8, in which the second coating layer was formed, had a burst strength of 7% to 15% as compared with the fruit capsules of Comparative Example 5 in which the second coating layer was not formed, And no mold growth after 5 weeks of storage.

The above results demonstrate that the composite coated capsules containing the fruit juice of the present invention in which the second coating layer is formed are excellent in strength and mold growth inhibiting activity.

In particular, from the results in Table 7, it was found that the use of chito oligosaccharide as a component of the second coating solution is more preferable in terms of strength and inhibition of fungal growth of the composite coating capsules containing juice.

Comparative Example  6, 7, 8, and Example  9, 10: Preparation of Composite Coated Capsule Containing Juice with Different Gas Injection Amounts

As shown in Table 8 below, a composite coated capsule containing juice was prepared by varying the amount of gas injected into the juice solution.

Specifically, 100 mM of water-soluble calcium was added to fresh apple juice to prepare a juice solution. A carbonic acid gas injector was used to inject the juice solution 0, 5, 10, 20 and 30% by volume of carbon dioxide gas was injected. The juice solution was placed in a circular mold having a diameter of 10 mm and rapidly frozen at -60 ° C for 60 minutes to prepare ice granules having a diameter of 10 mm. The ice granules were immersed in a first coating solution containing sodium alginate at 0.5% by weight and gelatin at 0.1% by weight at 60 ° C and stirred at 200 rpm for 180 seconds to prepare capsules in which the first coating layer was formed. The capsule in which the first coating layer was formed was washed with water. Then, the capsules were immersed in a second coating solution containing 0.25 wt% of chitooligosaccharide and 100 mM of water-soluble calcium at 25 DEG C and then stirred at 200 rpm for 20 minutes to prepare capsules in which a second coating layer was formed.

Comparative Example 6 Comparative Example 7 Comparative Example 8 Example 9 Example 10 Juice solution viscosity (cps) 5 5 5 5 5 Gas injection (vol%) 0 5 10 20 30 Ice granulation (mm diameter) 10 10 10 10 10 The first coating solution
(weight%) Sodium alginate 0.5 0.5 0.5 0.5 0.5 gelatin 0.1 0.1 0.1 0.1 0.1 The second coating solution
(weight%) Chitooligosaccharide 0.25 0.25 0.25 0.25 0.25 Calcium (mM) 100 100 100 100 100

Test Example  4: Comparison of floating characteristics of composite coating capsules containing juice according to gas injection

In order to compare the floating characteristics of the composite coating capsules containing the juice prepared in Comparative Examples 6, 7, 8 and 9 and 10, the capsules were washed with water and then suspended in 4 times the volume of water to suspend the capsules Respectively.

The measurement results are shown in Table 9 below.

Affluence Comparative Example 6 Not Floating Comparative Example 7 Not Floating Comparative Example 8 Some floating Example 9 floating Example 10 floating

As shown in Table 9, the composite coating capsules containing juice of Examples 9 and 10, in which 20% by volume or more of gas was injected based on the volume of juice solution, Unlike the composite coated capsules containing 8 fruit juice, they were found to float in the water without sinking.

Accordingly, it is expected that the composite coating capsules containing the fruit juice of the present invention having 20% by volume or more of the gas injected therein are visually superior because they float when applied to beverage products, and are expected to be superior to conventional capsules when consumed.

Claims (9)

a) preparing a juice solution containing water-soluble calcium ions;
b) injecting gas into the juice solution to form fine bubbles;
c) freezing the juice solution in which the microbubbles are formed to prepare ice granules;
d) The above-mentioned ice granules are prepared by dissolving sodium alginate and at least one polymer selected from the group consisting of chitooligosaccharide, gelatin, pectin, polyethylene glycol, methylcellulose, sodium carboxymethylcellulose, hydroxymethylpropylcellulose and ethylcellulose Coating with a first coating solution to produce a capsule having a first coating layer; And
e) coating the capsule having the first coating layer with a second coating solution comprising at least one substance selected from the group consisting of chitosan, chitooligosaccharide, polylactic acid and polylysine to form a second coating layer on the first coating layer / RTI >
A method for producing a composite coated capsule containing fruit juice.
The method of claim 1, wherein the gas injected in step b) is carbon dioxide or air.
The method according to claim 1, wherein the gas injected in step b) is injected in an amount of 10 to 40% by volume based on the total volume of the juice solution.
The method according to claim 1, wherein in step c), the juice solution is put into a mold and rapidly frozen at a temperature of -60 ° C or less.
The method according to claim 1, wherein the coating of step d) is carried out by immersing the ice particles in a first coating solution at 25 to 60 캜 for 60 to 300 seconds.
The method of claim 1, wherein the coating of step e) is performed by immersing the capsule having the first coating layer in a second coating solution at 20 to 30 캜 for 5 to 30 minutes.
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