KR930010538B1 - Paprika oleoresin capsule and manufactung method thereof - Google Patents

Abstract

A paprika oleoresin micro-capsule is prepd. by (a) mixing 15-25 wt.% maltodextrin (DE 10-18), 20-40 wt.% modified starch and 40-65 wt.% water, (b) hydrating, (c) homogenizing the hydrated mixt. to obtain the coating substance, (d) coating 5-20 wt.% paprika oleoresin with the obtd. coating substance by re-mixing, (e) homogenizing the obtd. re-mixt. at 1600-2600 psi pressure, and (f) spray-drying the homogenized re-mixt. to obtain the final product. The resultant micro-capsule is easy to handle, very stable in color, and well dispersible in mixing to be useful for food production.

Description

Paprika oleoresin microcapsules and preparation method thereof

In the present invention, paprika oleoresin (paprika oleoresin), which is used in many foods, is used as an active substance, and the emulsion is made of a coating material such as modified starch, gums, maltodextrin, and spray-dried to dry the active substance. The present invention relates to a paprika oleoresin microcapsules in which a coating material forms a coating around an active material and a method for producing the same.

In more detail, the coating materials such as modified starch, gum and maltodextrin are selectively selected, hydrated in water at room temperature after mixing, and then heated to a constant temperature, homogenized under constant pressure in a homogenizer after complete dissolution, and then paprika oleoresin The present invention relates to a microcapsule in which a coating material is formed around a coating of a selected active material by mixing the active materials in a homogenizer under a constant pressure and then spray-drying them under a constant spray drying condition.

Paprika oleoresin, which is currently used, is usually used in the form of coating on the crystalline raw material of glucose, and it is not stable due to light in the process of use, so that the pigment does not discolor or maintain even dispersibility, layer separation occurs and even after use It is unsanitary because there is a lot of residue on the wall.

The microcapsule refers to a coating made of a coating material of an active material such as a solid, a solution, and a dispersion solution, and processed into a fine particle having a diameter of 0.5 μm to 5,000 μm. Microencapsulation of various active substances makes it possible to control the release of active substances, and liquid substances can be converted into solid substances for easy handling, separation of various active substances with high reactivity, and stability of active substances are enhanced. This has the advantage of being better.

The present invention prepared a microcapsules that are simple and high value-added products by making the emulsion of the active material and spray drying. The method for preparing microcapsules is generally a method of manufacturing using essential oils, aldose, ketose, alcohols, esters, acidulants and the like as the active substance, a technique known to date for producing microcapsules of paprika oleoresin. Is as follows. In the conventional method for preparing microcapsules of paprika oleoresin using spray drying, sodium alginate, dextrin, and water are mixed, dissolved, and emulsified by adding emulsifier (Tween 20), followed by paprika oleoresin and emulsifier. The emulsified mixture of phosphorus lecithin is degassed in vacuum after mixing, followed by spray drying (Y. Beates, A. Razid et al., Lebensm, -wiss. W.-Technol., 18, 28-34 (1985)).

To explain this method in detail, add water to dextrin and sodium alginine to hydrate and homogenize it, add emulsifier to it, homogenize it second, add paprika oleoresin and lecithin, add homogenized active substance emulsion, and make it homogenous. Degassing under vacuum to spray drying. In this method, two kinds of emulsifiers are separately added to the pretreatment process before spray drying, and the homogenization process is performed four times and degassed under vacuum, which makes the process very complicated.

The method of spraying hydrophobic fluid powder layer of US and Belgian patent is to spray an emulsified solution made of active material and coating material into the fluidized bed in which hydrophobic molecules such as barium sulfate, magnesium stearate, calcium stearate are floated by air pressure. It is a method of blowing water as particles are separated between hydrophobic molecules (US Pat. No. 2,756,177, Belgian Patent 669,166 Klaui-HM, etc.). This method is required to separate dust composed of microcapsules and excess hydrophobic micromolecules, and in particular, it is impossible to dry the moisture content below 5% because the hydrophobic molecules have poor water removal ability.

Another coacervation method, announced as a microencapsulation method of paprika oleoresin, is a colloidal microcapsule slurry formed by mixing gum and paprika oleoresin to make an emulsion and spraying 95% or more of ethanol solution ( Slurry) is filtered to separate the aqueous solution from the foil and dried to make the microcapsules and recover ethanol from the filtrate. In this method, since the pigment of paprika oleoresin is dissolved in ethanol, there is a lot of pigment loss, and because ethanol recovery distillation apparatus must be used, the process is complicated and economical and the quality of the product is poor (R.Ziberboim, JJ Kopelman and Y. Tamon, 1301-1306, 5 (5), J. Food Sci. (1986)).

In the present invention, in order to prevent instability and loss of pigment when using paprika oleoresin, paprika oleoresin is used as an active material, and then maltodextrin having low DE (Dextrose Equivalent) to improve flowability as a coating material 15-25%, 20-40% of polymer to improve color-retention and emulsion stability of the pigment and the remaining layer solid content to increase the retention of pigment after preparation using distilled water Hydrate to 40-80%, warm to 65-85 ° C in a bath while stirring the hydrated coating liquid to increase the solubility of the coating material, and then homogenize again at a constant pressure for even distribution of particles Microcapsules of paprika oleoresin are prepared by spray drying.

In the present invention, the homogenization process is simple, and the workability and economic efficiency are excellent, and the moisture content of the product may be adjusted to 5% or less, which is convenient to use, and the uniform dispersion and stability of the pigment are increased, so that the paprika oleoresin is easy to handle. It provides a method for producing a microcapsule.

The specific technical configuration of the present invention is as follows.

[Step 1]

[Hydration of coating material]

The coating material should have good emulsification stability, good film formation, non-hygroscopicity, low viscosity, low cost, and no odor and no toxicity. Among these conditions, a low DE maltodextrin that satisfies a non-hygroscopicity, low cost, and low viscosity was used as a coating material. Among them, a DE value of 10-18 is most suitable. On the other hand, a polymer having a long chain is required for good film formation and excellent retention of pigments. Also, in order to have good emulsion stability, the polymer must have a lipophilic chemical group, so instead of hydroxyl group (OH) in the starch that satisfies this condition, the chemical groups (1-octenyl succinate group, acetic acid group) are substituted. The modified starch is used as a coating material. Among them, maltodextrin and modified starch are mixed evenly with 15-25% and 20-40%, and the remaining 40-65% is filled with distilled water, hydrated with stirring, and warmed to 65-85 ℃ in a water bath. Complete the hydration by homogenizing at 600-1200 psi for 1 minute.

In the above process, if the maltodextrin is lowered to 15% or less, the hygroscopicity of the product is increased, and the flowability is lowered. If the maltodextrin is increased to 25% or higher, the emulsion stability is decreased and the film forming ability is lowered. That is, the range of the optimum content ratio in which maltodextrin can improve the flowability of the product and the emulsion stability is preferably 15-25%.

In addition, when the content of modified starch is less than 20%, the emulsion stability is lowered, the film forming ability is lowered, and the viscosity is increased more than 40% so that it is impossible to add to the spray dryer and the flow of the product is poor. Therefore, the range of the optimum content ratio for which modified starch maintains the emulsion stability of the product and improves the film forming ability is preferably 20-40%. In addition, if the homogeneous pressure during homogeneity falls below 600 psi, maltodextrin and modified starch may not be uniformly mixed and the film formation may not be performed well when manufacturing the product. The size of the manufactured product is too small and the hygroscopicity is strong.

[Step 2]

[Manufacture of emulsions]

Using paprika oleoresin of 100,000 units (CU) as the active substance, 5-20% by weight of the active substance was mixed with a homogeneous mixer for 2 minutes and separated from the coating material and the coating material hydrated in the first step. And then homogenized again for 2 minutes at a homogenizer pressure of 1,800-2,600 psi to prepare an emulsion. When the homogeneous pressure at the time of emulsification is less than 1,800 psi, the homogenization is not even and separation of the coating material and the active material occurs. At 2,600 psi or more, the size of the microcapsules is too small and the amount of the active substances in the microcapsules is too low, so that the pigment retainability is poor. .

[Step 3]

The emulsion prepared in the previous process is spray-dried at a blowing temperature of 180-230 ° C., a blowing air temperature of 80-130 ° C., and a rotational speed (RPM) of 18,000-30,000.

When the spray drying temperature is below 180 ℃, the hygroscopicity of the product is strong, and when the temperature is above 230 ℃, the loss of flavor component is lost. When the temperature is below 80 ℃, the moisture content of the product is too high, and when the temperature is above 130 ℃, The moisture content is too low and the pigmentation reaction proceeds in the dryer. Therefore, in the present invention, the optimum range of blowing temperature during spray drying is preferably 180-230 ° C., and the blowing temperature is 80-130 ° C.

Referring to the present invention according to the embodiment as follows.

Example 1

[Hydration of coating material]

291 g of modified starch and 156 g of maltodextrin (DE16) were hydrated in 500 g of distilled water, warmed to 75 ° C. in a water bath, and homogenized at 700 psi for 1 minute.

[Manufacture of emulsions]

53 g of paprika oleoresin was added to the homogenized coating material, and the coating material and the active material were mixed for 2 minutes to prevent separation of the coating material and the active material, and then homogenized at 2,000 psi for 2 minutes to prepare an emulsion.

[Spray drying]

The prepared emulsion is spray dried on spray dryer under conditions of blowing temperature of 200 ℃, blowing temperature of 95 ℃ and atomizer rotation speed of 20,000RPM to make paprika oleoresin microcapsules with uniform particle size and average particle size of 570㎛. Got it.

Example 2

[Hydration of coating material]

302 g of modified starch and 145 g of maltodextrin (DE16) were hydrated in 500 g of distilled water, warmed to 80 ° C., and homogenized at 800 psi for 1 minute.

[Manufacture of emulsions]

An emulsion was prepared by adding 58 g of paprika oleoresin to the homogenized coating material and homogenizing at a homogenizer pressure of 2,200 psi by the method of Example 1.

[Spray drying]

Spray drying on the conditions of air blowing temperature 210 ℃, ventilating temperature 110 ℃, rotation speed 22,000 RPM by the method of Example 1 to obtain a paprika oleoresin microcapsules having a uniform particle size and an average diameter of 600㎛.

Example 3

[Hydration of coating material]

624 g of modified starch and 270 g of maltodextrin (DE16) were hydrated with 1,000 g of distilled water, warmed up to 82 ° C, and homogenized at a pressure of 1,000 psi of the homogenizer.

[Manufacture of emulsions]

An emulsion was prepared by adding 60 g of paprika oleoresin to the hydrated coating material and homogenizing at a homogenizer pressure of 2,400 psi for 2 minutes.

[Spray drying]

The emulsion is spray-dried under the conditions of blowing temperature 210 ℃, ventilating temperature 115 ℃, and atomizer rotation speed of 22,000 RPM. Standard) particles of less than 30% to obtain a microcapsule of uniform paprika oleazine.

The microcapsules prepared in the present invention can be easily used throughout the food field because they are easy to handle, excellent in stability of the pigment and uniform in dispersibility.

Claims (5)

15-25% by weight of maltodextrin, 20-40% by weight of modified starch, and 40-65% by weight of the remaining water is mixed with 5-20% by weight of paprika oleoresin to hydrate the coating material to make an emulsion. Method of producing paprika oleoresin microcapsules by spraying, drying to make microcapsules to protect the pigment and flavor in the capsule. The method for preparing paprika oleoresin microcapsules according to claim 1, wherein the maltodextrin has a dextrose equivalent value (DE) of 10-18. The method for preparing paprika oleoresin microcapsules according to claim 1, wherein the modified starch is substituted with a 1-octenyl pumpkin acid group or an acetic acid group which is an affinity chemical group instead of a hydroxyl group of starch. The paprika oleoresin microcapsule according to any one of claims 1 to 3, wherein the pressure of the homogenizer during homogenization of the coating material is 600-800 psi and the pressure of the homogenizer during emulsion homogenization is 1,600-2,600 psi. Manufacturing method. Paprika oleoresin microcapsules prepared according to the method of claim 1.