1344378 玖、發明說明： 【發明所屬之技術領域】 本發明係關於一種甲殼素包埋或包膠膠囊，其含有甲殼 素内容物’其為f殼素或其鹽或其衍生物，及包埋或包膠 該内容物之食用膠。 【先前技術】 甲殼素（chitosan)又稱幾丁聚醣，係由（1 — 4)連結2-乙醯 胺-2-去氧-/3-D-吡喃葡萄糖基殘基（（1 — 4)-linked 2-acetamido-2-deoxy-/5-D-glucopyranosyl residue)所組成之 聚醣，其係經由使幾丁質（chitin)之完全或部份去乙醞化而 得。 商業上購得具各種分子量（如1〇_1，000kDa)之甲殼素產 品，其通常具有70%至90%之去乙醯化程度。甲殼素可廣泛 應用於化妝品、食品、營養補充品及醫藥。例如，Kanauchi 寻人指出曱殼素可阻礙脂質吸收（Kanauchi et al·，Biosci.1344378 发明, Invention Description: [Technical Field] The present invention relates to a chitin-embedded or encapsulated capsule containing a chitin content which is a f-shell or a salt thereof or a derivative thereof, and is embedded Or rubber gelatinized the contents. [Prior Art] Chitosan (chitosan), also known as chitosan, is a (2- 4)-linked 2-acetamide-2-deoxy-/3-D-glucopyranosyl residue ((1 4)-linked 2-acetamido-2-deoxy-/5-D-glucopyranosyl residue), which is obtained by deacetylating all or part of chitin. Chitin products of various molecular weights (e.g., 1 〇 - 1,000 kDa) are commercially available, typically having a degree of deacetylation of from 70% to 90%. Chitin is widely used in cosmetics, food, nutritional supplements and medicine. For example, Kanauchi sought to point out that chitin can block lipid absorption (Kanauchi et al., Biosci.
Biotechnol. Biochem.，59(5)，786-790(1995))。曱殼素幾乎 無法被消化，且具有溶解及吸附油脂及膽固醇的能力。因 此，甲殼素可用以減輕體重與降低膽固醇。 曱殼素在食品及醫藥上主要是以錠劑或是膠囊之無水狀 態來加以應用。傳統的甲殼素或經修飾之甲殼素具有有限 的溶解度’水保留性低而生物可利用性有限。美國第 6’63 8,918號專利提供一改良形式之經修飾甲殼素，其具有 較佳的溶解度及生物可利用性。 此外’甲殼素在酸性水溶液中溶解帶有正電荷特性，會 〇\9I\9|〇92 D〇〇5\W〇K -6- 產生與其它添加物之相容性及穩定性之問題。甲殼素之正 :荷亦於口中造成之強烈味覺乾澀味，限制曱殼素最終產 °°°的型態及在食品及醫藥上的應用。美國第6,458,938提供 —種與聚丙二醇結合之甲殼素衍生物，藉以改良f殼素之 溶解度並增加甲殼素與其它化合物之相容性。 惟，迄今並無任何先前技藝提供可有效去除甲殼素之澀 未且仍然保持其基本吸附油脂及其它特殊機能性質之產品 或方法。 【發明内容】 發明概述 本發明係關於一種甲殼素包埋或包膠膠囊，其含有甲殼 素内容物’其為甲殼素或其鹽或其衍生物，及包埋或包膠 該内容物之食用膠。 發明詳細說明 本發明意外地發現’將甲殼素以膠類包膠或包埋後可有 效解決甲殼素之澀味、溶解度、穩定度及與其它化合物之 相容性問題。 本發明係關於一種甲殼素包埋或包膠膠囊，其含有甲殼 素内容物，其為甲殼素或其鹽或其衍生物，及包埋或包膠 該内容物之食用膠。 根據本發明’用語「甲殼素包埋膠囊」係指甲殼素内容 物與食用膠一起混合或以食用膠包埋所形成之膠囊。「甲殼 素包膠膠囊」係指以食用膠包覆或包膠甲殼素内容物所形 成之膠囊。Biotechnol. Biochem., 59(5), 786-790 (1995)). Chitin is almost indigestible and has the ability to dissolve and absorb oil and cholesterol. Therefore, chitin can be used to lose weight and lower cholesterol. In the food and medicine, chitin is mainly applied in the anhydrous state of tablets or capsules. Traditional chitin or modified chitin has limited solubility. Water retention is low and bioavailability is limited. U.S. Patent No. 6,63,918 provides a modified form of modified chitin which has preferred solubility and bioavailability. In addition, the dissolution of chitin in an acidic aqueous solution has a positive charge characteristic, which is 〇\9I\9|〇92 D〇〇5\W〇K -6-, which causes compatibility and stability with other additives. The positive chitin: The lotus also has a strong taste and dryness in the mouth, which limits the final form of chitin and its application in food and medicine. U.S. Patent No. 6,458,938 provides a chitin derivative in combination with polypropylene glycol to improve the solubility of f-shellin and increase the compatibility of chitin with other compounds. However, to date, there has not been any prior art offering a product or method that effectively removes chitin and does not retain its basic adsorbent grease and other special functional properties. SUMMARY OF THE INVENTION The present invention relates to a chitin-embedded or encapsulated capsule containing a chitin content which is chitin or a salt thereof or a derivative thereof, and which is embedded or encapsulated. gum. DETAILED DESCRIPTION OF THE INVENTION The present inventors have unexpectedly discovered that the inclusion of chitin in a gel coat or embedding can effectively address the astringency, solubility, stability, and compatibility of other compounds with chitin. The present invention relates to a chitin-embedded or encapsulated capsule containing a chitin content which is chitin or a salt thereof or a derivative thereof, and an edible gum which embeds or encapsulates the contents. According to the present invention, the term "chitin-embedded capsule" is a capsule formed by mixing a nail nutrient content with an edible gum or embedding it with an edible gum. "Chitin-coated capsule" means a capsule formed by coating or encapsulating the content of chitin with edible gum.
〇\9t\9l〇92 OOOSVWCK 1344378 甲般素内容物 任何形式之甲殼素均可用於本發明。例如，甲殼素可由 瑕、蟹、墨魚等甲殼動物、或昆蟲、真菌類等類物質之生 物來源，經去乙臨基處理或分離'純化後製得。或者’可 使用商業上可獲得之產品’其形式依去乙醯化百分比（游離 胺基數目）、純度、分子量分佈及黏度而不同。 根據本發明，f殼素鹽可由甲殼素與酸（如有機酸及無機 酸）反應所形成之鹽。例如，甲殼素與有機酸所形成之曱殼 素鹽包括但不限於’甲殼素甲酸鹽、曱殼素乙酸鹽、曱殼 素丙酸鹽、甲殼素氣乙酸鹽、甲殼素羥乙酸鹽、甲殼素丁 酸鹽、曱殼素異丁酸鹽、甲殼素丙烯酸鹽、曱殼素檸檬酸 鹽、甲殼素酒石酸鹽及其混合物。甲殼素與無機酸所形成 之甲殼素鹽包括但不限於，甲殼素氫氣酸鹽、曱殼素氫溴 酸鹽、曱殼素磷酸鹽及其混合物。 根據本發明，甲殼素衍生物包括但不限於，中或長鏈之 N-烷基或N-烷醯基曱殼素。用語「中鏈N-烷基或N-烷醯基」 表示碳數為8至13之N -烧基或N-院酿基。用語「長鍵N -烧基 或N-烷醯基」表示碳數為14至18之N-烷基或N-烷醯基。〇\9t\9l〇92 OOOSVWCK 1344378 Content of the melanin Any form of chitin can be used in the present invention. For example, chitin can be obtained from crustaceans such as cockroaches, crabs, cuttlefish, or biological sources such as insects, fungi, and the like, and is obtained by deprotection or separation. Alternatively, 'a commercially available product' may be used depending on the percentage of acetylation (number of free amine groups), purity, molecular weight distribution, and viscosity. According to the present invention, the f-sheller salt is a salt formed by reacting chitin with an acid such as an organic acid and an inorganic acid. For example, chitin salts formed by chitin and organic acids include, but are not limited to, 'chitincarboxylate, quercetin acetate, citrus propionate, chitin gas acetate, chitin glycolate, Chitin butyrate, quercetin isobutyrate, chitin acrylate, quercetin citrate, chitin tartrate, and mixtures thereof. Chitin salts formed by chitin and inorganic acids include, but are not limited to, chitin hydrogenate, quercetin hydrobromide, quercetin phosphate, and mixtures thereof. According to the present invention, chitin derivatives include, but are not limited to, medium or long chain N-alkyl or N-alkylnonyl chitin. The term "medium chain N-alkyl or N-alkyl fluorenyl" means an N-alkyl or N-brewed group having a carbon number of 8 to 13. The phrase "long-chain N-alkyl or N-alkyl fluorenyl" means an N-alkyl or N-alkyl fluorenyl group having a carbon number of 14 to 18.
Deuchi等人指出甲殼素之降低油脂消化吸收之效果隨去 乙醯度之增加而提高（Deuchi，K· et al., 1995，Biosci. Biotechnol. Biochem·，5 9(5)，78 1 -785)。根據本發明之一較 佳具體實施例，本發明甲殼素内容物較佳為具有75%以上 的去乙醯度’更佳者為90%以上，最佳者為95%以上。 根據本發明之另一具體實施例’本發明所使用曱殼素内 0\9|\9I092 D〇〇5\WCK -8 - 1344378 谷物中之f殼素部分之分子量較佳為介於丨，〇〇〇至 1，000,000之間，更佳為3〇 〇〇〇至3〇〇 〇〇〇之間，最佳為介 於 100,000 至 200,000之間。 根據本發明之又一具體實施例，本發明曱殼素内容物之 平均粒徑小於40-50篩目，更佳為小於6(M〇〇篩目，最佳為 小於100-150篩目。 根據本發明之一具體實施例，曱殼素内容物中之曱殼素 部分之添加量以溼重計為介於〇 5 %至3〇 %，較佳為介於 5%-15%。 食用膠 任何可食用之可逆膠或不可逆膠均可用於包埋或包膠本 發明之曱殼素内容物。該等食用膠包括但不限於，刺槐豆 膠（locustbeangum)、洋菜膠、海藻酸鈉、筠篛膠、關華豆 膠（guar gum)、阿拉伯膠（gum arabic)、鹿角菜膠 (carrageenan )、三仙膠（xanthan gum)、果膠（pectin) ' 黃耆 膝（tragacanthgum)、明膠（gelatin)或其遇合物 β 根據本發明，食用膠類之凝膠機制為利用多價金屬離子 (如Ca )之離子交換作用、酸鹼（ρΗ)值變化、溫度改變等方 式，促使此等含有糖：y： (glycoside)多醣之物質產生交鏈 (cross-lmking)反應形成不溶性膠體。根據本發明，該等膠 類之酸性狀態或含有金屬離子型態亦均可用於本發明。此 外，與該等食用膠之具有相同特性之其他合成或改質材料 亦可用於本發明。 根據本發明之-較佳具體實施例，t用膠較佳為海薄酸 〇 \9|\Q|〇92 D0〇5\WCK -9- 1344378 鈉、關華豆膠、阿拉伯膠、鹿角菜膠、三仙膠、果膠及黃 耆膠及其昆合物。更佳地，食用膠為海藻酸鈉、關華豆膠、 阿拉伯膠及鹿角菜膠及其混合物。最佳地，食用膠為海藻 酸鈉。海藻酸鈉不具毒性，其係由可食天然海藻抽出物加 工製得。在食品上被廣泛應用作為增黏劑、穩定劑及作為 仿生食品之主要原料。且海藻酸納與鈣離子結合後形成之 膠體（Ca-alginate)具有極高的熱、酸穩定性及腸道溶解性。 根據本發明之一較佳具體實施例，食用膠之比例以溼重 計為介於0.5%至30.0。/。之間’較佳為介於1.0%至2.〇〇/。 之間。 根據本發明之另一具體實施例，本發明包埋或包膠膠囊 含有海藻酸鈉’並另添加明膠或葙篛膠，添加比例可介於 〇,3%至6%(以食用膠重量計）之間。 其它成份 為增加食用膠-曱殼素包埋或包膠膠囊產品之健康價值 及產品之多樣性及不同味覺、口感，可添加其它有益健康 之成份及/或食品添加劑，例如，香料、甜味料、食用色素， 或其他可調整、改善口感之添加劑及其混合物。 习可有盈徤康之成份均可與本發明甲殼素一起包埋或包 膠二本發明膠囊中。根據本發明，可添加於本發明包埋或 i /膠囊之有盈健康成份包括但不限於，红麴 蕩、綠茶、藍莓、磨益、靈^夂"琶p 4 ^ 君姑靈之'冬蟲夏卓、樟芝、人表、 乳酸菌、螫3 ^ ,11、纖維素及其混合物。該等成份可以粉 物乾燥粉末、液態或半液態（膏狀）之形式添加，添Deuchi et al. pointed out that the effect of chitin on reducing the digestion and absorption of oil increased with the increase of deacetylation (Deuchi, K. et al., 1995, Biosci. Biotechnol. Biochem·, 5 9(5), 78 1 -785 ). According to a preferred embodiment of the present invention, the chitin content of the present invention preferably has a degree of deacetylation of 75% or more, more preferably 90% or more, and most preferably 95% or more. According to another embodiment of the present invention, the molecular weight of the f-shell fraction in the cereal of 0. 9 | 1 9 I 092 D 〇〇 5 \ WCK -8 - 1344378 used in the present invention is preferably between 丨, 〇〇〇 between 1,000,000, more preferably between 3〇〇〇〇 and 3〇〇〇〇〇, optimally between 100,000 and 200,000. According to still another embodiment of the present invention, the chitin content of the present invention has an average particle size of less than 40 to 50 mesh, more preferably less than 6 (M〇〇 mesh, most preferably less than 100 to 150 mesh). According to a specific embodiment of the present invention, the amount of the chitin component in the content of the chitin is between 5% and 3%, preferably between 5% and 15% by weight. Any edible reversible or irreversible glue may be used to embed or encapsulate the chitin content of the present invention, including but not limited to, locustbeangum, acacia, sodium alginate. , guar gum, guar gum, gum arabic, carrageenan, xanthan gum, pectin 'tragacanthgum, gelatin (gelatin) or its conjugate β According to the present invention, the gel mechanism of the edible gum is such that ion exchange, multi-valent metal ions (such as Ca) ion exchange, acid-base (ρΗ) value change, temperature change, etc. are promoted. A substance containing sugar: y: (glycoside) polysaccharide produces a cross-lmking reaction Soluble colloids. According to the invention, the acidic state or metal ion form of the gums can also be used in the present invention. In addition, other synthetic or modified materials having the same characteristics as the edible gums can also be used in the present invention. According to a preferred embodiment of the present invention, the glue for t is preferably 海 海 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 9 Vegetable gum, Sanxian gum, pectin and gum tragacanth and its compound. More preferably, the edible gum is sodium alginate, Guanhua bean gum, gum arabic and carrageenan and mixtures thereof. The gum is sodium alginate. Sodium alginate is not toxic. It is made from edible natural seaweed extracts and is widely used as a tackifier, stabilizer and as a raw material for bionic foods in foods. The colloid formed by the combination with calcium ions has extremely high heat, acid stability and intestinal solubility. According to a preferred embodiment of the present invention, the proportion of the edible gum is determined by the wet weight. Between 0.5% and 30.0% is preferably between 1.0% and 2. According to another embodiment of the present invention, the embedding or encapsulating capsule of the present invention contains sodium alginate and additionally adds gelatin or silicone rubber, and the addition ratio may be between 3% and 3% to 6 % (based on the weight of the edible gum). Other ingredients are added to the health value of the edible gum-chitin-encapsulated or encapsulated capsule products and the diversity of the products and the different tastes and tastes, and other health-promoting ingredients can be added. / or food additives, such as spices, sweeteners, food colorings, or other additives that can adjust, improve mouthfeel and mixtures thereof. The ingredients of Xi Ke You Ying Kang can be embedded or encapsulated in the capsule of the present invention together with the chitin of the present invention. According to the present invention, the healthy ingredients which can be added to the embedding or i/capsule of the present invention include, but are not limited to, red sputum, green tea, blueberry, 磨益, 灵^夂"琶p 4 ^君姑灵之' Cordyceps sinensis, Antrodia camphorata, humanoid, lactic acid bacteria, 螫3^, 11, cellulose and mixtures thereof. These ingredients may be added in the form of a powder dry powder, liquid or semi-liquid (paste).
0\9|\9I〇92,〇〇c\5\WCK •10- 1344378 加置可介於〇丨_丨〇%(以重量計）。 根據本發明 或堅果類香料 葡萄、櫻桃、 杏仁等。 ’香料可為任何之天然或合成之果香、花香 ’包括但不限於蘋I、草莓、檸檬、柳橙、 水蜜桃、可可、茶香、玫瑰、菜莉、桂花、 用色素，包括 紫蘇色素、黃 根據本發明，色素可為任何天然及合成食 但不限於樓子、黃梶子、甜菜紅、⑤紅素、 色4號及紅色6號等。 根據本發明，甜味劑為天,然或合成甜味料，包括但不限 於蔗糖 '果糖、葡萄糖、菊糖及阿斯巴甜(―扣⑽)等。 本發明甲殼素包埋或包膠膠囊之製備 根據本發明，可使用習知食用膠凝膠之方法將甲殼素包 埋或包膠於膠體内形成甲殼素包埋膠囊。根據本發明之一 具體實施例，包埋方式為將甲殼素與食用膠混合’再將該 混合物依該食用膠凝膠之方式加以凝結即形成甲殼素包埋 膠囊。例如’海藻酸鈉等具凝膠特性之高分子材料其膠囊 球型顆粒的大規模製備方法係揭示於美國第4，6 9 2,2 8 4號專 利及第5,472,648號專利。 根據本發明之另一具體實施例’包膠方式為將食用膠包 膠於甲殼素外層而製得甲殼素包膠膠囊。 本發明甲殼素包埋或包膠膠囊之實用性 甲殼素以食用膠包埋或包膠後可有效解決甲殼素在液體 食品應用時之澀味問題，且甲殼素在液體食品中的添加量 可大幅提高至20 %以上而可以不受味覺及甲殼素溶解後黏 〇 WI\9I092 D0D5\WCK -11 - 1344378 度、穩定性之影響。根據本發明，甲殼素_食用膠包埋或包 膠勝囊可突石"殼素本身物質特性的限制，並可順利的應 用在果汁、飲料、乳品等液體食品中。此外，本發明甲殼 素-食用膠包埋或包膠膠囊亦可應用在果凍’布丁，冰品等 高含水量之食品t。本發明甲殼素·膠類包埋或包膠膠囊°在 應用上可避免甲殼素以溶液或粉末狀態添加所造成溫味、 口感、外觀'穩定性及添加量限制等問題，更可藉由其他 保健材料、香#、色素等之添加而增加產品之價值、變化 性、趣味性及食用方便性。 【實施方式】 貫例1 曱殼素-海藻酸納包埋膠囊製備 本貫施例说明曱殼素_海藻酸鈉包埋膠囊之一般製備方 式。先行配置1%海藻酸鈉溶液200毫升，強力攪拌下使海 藻酸鈉粉末完全溶解，再秤取曱殼素粉末（Premix，FG95 ChltoClear) 20公克與上述1%海藻酸納溶液混合均勻。膠囊 成型裝置可使用5 0毫升注射針筒連接内徑〇 8毫米之注射 針頭，將曱殼素-海藻酸納混合物置於注射針筒中，透過施 以一定推力擠壓曱殼素-海藻酸納混合物通過注射針筒形 成球型液滴。將該等液滴掉落距離針頭出口下方之1 氣 化鈣（CaCh)溶液，藉由鈣離子的交鏈作用而硬化形成平均 顆粒大小約為2.0毫米之球型顆粒。當曱殼素_海藻酸球型膠 囊於氣化鈣溶液中停留硬化30分鐘後，接著以蒸餾水沖洗 後即可直接添加於飲料中或應用於其他食品。或者，將此 甲殼素-海藻酸球型膠囊乾燥脫水後製成乾燥狀態產品，待 〇\9I\9I〇92,D〇〇5\WCK -12- 1344378 應用前再加以復水處理恢復含水狀態。 實例2 .. 紅麴-曱殼素包埋膠囊之製備 本實施例說明’如何將紅趟乾燥粉末與甲殼素一同包埋 於膠囊球中。 如實施例1之說明，在200毫升之1。/。海藻酸鈉溶液除加入 2 〇公克甲殼素粉末外’可同時加八5公克之紅麴乾燥粉末_ 同攪拌混合，配置含有甲殼素及紅麴之海藻酸鈉溶液。再 如同實施例1之說明使用注射針筒將此混合物滴入1 5 %之 氣化鈣溶液中硬化成型，在經過沖洗乾燥後即製得含有紅 麴之曱殼素包埋膠囊球。 根據本實施例，其他添加物如綠溱粉、綠茶粉或香料、 色素、甜味料等皆可依此方式與曱殼素一同加入於膠囊球 中，添加比例可依實際情況做調整，其他添加物之一般添 加總量相對於海薄酸鈉溶液而言在〇1%至丨〇%之間。 實例3 ?殼素包埋膠囊之去除溫味口感品評 如實施例1之說明所製備獲得之甲殼素包埋膠囊經口感 品評測試與未經包埋曱殼辛卜 I比車乂其在口中澀味感。品評方 法為將天然甲殼素與曱殼素向 ’、I埋膠囊分別加於市售運動飲 料、果汁或酸奶中，將各样σ [ 各樣°。心機編號提供給五位品平員 品評。而品評標準之士來八+^ 知+之汗分方法為 八，„ 1八士 Κ…蔡覺—1分，很弱一 2 t 中—4分，稍強一5分，強—6分’非常強—7 为。根據品評結果甲殼素包 八紅兔1 1 v 吵展在各樣品評結果其平均 刀數為1.4夂，而天然甲殼 * 分。因此根據本發明中所劁 勺刀數為6.8 1件之甲0\9|\9I〇92,〇〇c\5\WCK •10- 1344378 Addition can be between 〇丨_丨〇% (by weight). According to the invention or nutty spices, grapes, cherries, almonds and the like. 'Spices can be any natural or synthetic fruity, floraly' including but not limited to Apple I, strawberries, lemons, oranges, peaches, cocoa, tea, roses, broccoli, osmanthus, pigments, including perilla pigments According to the present invention, the pigment may be any natural or synthetic food, but is not limited to the floor, the yellow scorpion, the beet red, the saffron, the color 4 and the red 6 and the like. According to the present invention, the sweetener is a natural or synthetic sweetener, including but not limited to sucrose 'fructose, glucose, inulin and aspartame ("(10)). Preparation of Chitin Encapsulated or Encapsulated Capsules of the Invention According to the present invention, chitin may be embedded or encapsulated in a colloidal body to form a chitin-embedded capsule using a conventional method of edible gelatin gel. According to one embodiment of the present invention, the embedding method is to mix chitin with the edible gum, and the mixture is coagulated according to the edible gel gel to form a chitin-embedded capsule. For example, a large-scale preparation method of a capsule-shaped granule of a polymer material having a gel property such as a sodium alginate is disclosed in U.S. Patent Nos. 4,696,642, and 5,472,648. According to another embodiment of the present invention, the encapsulation method is to form a chitin-coated capsule by coating the edible rubber with the outer layer of chitin. The practical chitin of the chitin-embedded or encapsulated capsule of the present invention can effectively solve the astringency problem of chitin in liquid food application by embedding or encapsulating the edible rubber, and the addition amount of chitin in the liquid food can be It can be greatly increased to more than 20% and can be affected by the stability of the viscous and chitin after viscous WI\9I092 D0D5\WCK -11 - 1344378 degrees. According to the present invention, chitin-encapsulated or encapsulated rubber can be used to limit the physical properties of the stone, and can be smoothly applied to liquid foods such as juices, beverages, and dairy products. Further, the chitin-food gel embedding or encapsulated capsule of the present invention can also be applied to foods t of high water content such as jelly pudding, ice, and the like. The chitin/glue-embedded or encapsulated capsule of the invention can avoid the problems of warmth, mouthfeel, appearance 'stability and limitation of addition amount caused by the addition of chitin in a solution or powder state, and can be further solved by other The addition of health care materials, fragrance #, pigments, etc. increases the value, variability, interest and convenience of the product. [Examples] Example 1 Preparation of chitin-alginate-encapsulated capsules The present example illustrates the general preparation of chitin-sodium alginate-embedded capsules. First, 200 ml of a 1% sodium alginate solution was placed, and the sodium alginate powder was completely dissolved under strong stirring, and then 20 g of the chitin powder (Premix, FG95 ChltoClear) was mixed with the above 1% sodium alginate solution. The capsule forming device can use a 50 ml injection syringe to connect an injection needle with an inner diameter of 8 mm, place the mixture of chitin-alginate in a syringe, and squeeze the chitin-alginate by applying a certain thrust. The mixture forms a spherical droplet through the injection syringe. The droplets are dropped into a vaporized calcium (CaCh) solution below the needle exit, which is hardened by the interlinking of calcium ions to form spherical particles having an average particle size of about 2.0 mm. When the chitin-alginate spherical capsule is hardened in a vaporized calcium solution for 30 minutes, it can be directly added to the beverage or applied to other foods after being rinsed with distilled water. Alternatively, the chitin-alginate spherical capsule is dried and dehydrated to obtain a dry product, which is to be lyophilized, and is then treated with rehydration to restore water. . Example 2: Preparation of red peony-chitin-encapsulated capsules This example illustrates how to embed a dry powder of red peony with chitin in a capsule ball. As described in Example 1, at 200 ml. /. The sodium alginate solution can be added with 2 公g of chitin powder in addition to the addition of 8 gram of red peony dry powder _ while stirring and mixing, and a sodium alginate solution containing chitin and red peony is placed. Further, as in the description of Example 1, the mixture was dropped into a 15% calcium carbonate solution by a syringe to be hardened, and after drying and drying, a chitin-encapsulated capsule containing red peony was obtained. According to this embodiment, other additives such as green glutinous rice flour, green tea powder or spices, pigments, sweeteners, etc. can be added to the capsule ball together with the chitin in this manner, and the addition ratio can be adjusted according to actual conditions, and other The total addition amount of the additive is between %1% and 丨〇% with respect to the sodium silicate solution. Example 3: Removal of warm taste taste of shell-encapsulated capsules. The chitin-encapsulated capsules prepared as described in Example 1 were tested by mouth-feeling evaluation and unencapsulated clam shell simbu I in the mouth. Taste. The evaluation method is to add natural chitin and chitin to the ', I buried capsules respectively, and add them to commercially available sports drinks, juices or yoghurts. The number of the machine is provided to the five Pingpins for evaluation. And the standard of evaluation of the standard to the eight + ^ know + sweat method is eight, „ 1 eight Κ Κ ... Cai Jue - 1 point, very weak one 2 t medium - 4 points, slightly stronger one 5 points, strong - 6 points 'Very strong - 7 is. According to the results of the evaluation, the chitin-containing eight red rabbits 1 1 v are arbitrarily evaluated in each sample, and the average number of knives is 1.4 夂, while the natural crust * is divided. Therefore, according to the number of knives in the present invention 6.8 1 piece
O\9l\9l092.DOC 5\WCK -13， 1344378 可有效去除天然甲殼素於食用時在口中所產生的澀味感 0 \9I\9I092 D0O5\WCK 14-O\9l\9l092.DOC 5\WCK -13, 1344378 can effectively remove the smell of natural chitin in the mouth when eating. 0 \9I\9I092 D0O5\WCK 14-