WO2018199871A1

WO2018199871A1 - Method for comprehensively processing oleaginous fruits

Info

Publication number: WO2018199871A1
Application number: PCT/UA2017/000107
Authority: WO
Inventors: Павел Петрович ПИВОВАРОВ; Ольга Павловна НЕКЛЕСА; Александр Юрьевич НАГОРНЫЙ; Олег Владимирович КОТЛЯР
Original assignee: Павел Петрович ПИВОВАРОВ
Priority date: 2017-04-24
Filing date: 2017-11-01
Publication date: 2018-11-01

Abstract

The invention relates to the medical industry, the food industry, biotechnology, cosmetology and the feed industry, and more particularly to the production of encapsulated products during the comprehensive processing of oleaginous fruits having succulent oily flesh, such as olives and avocados. The essence of the invention is that a pulp, or an oil, or a pomace is obtained from the succulent oily flesh of the fruit and is then encapsulated as core content with a shell forming agent into a receiving medium to produce capsules having a diameter of 2-25 mm and a thermotropic polysaccharide shell. The technical result of the invention is the comprehensive processing of oleaginous fruits having succulent oily flesh, such as olives and avocados.

Description

METHOD FOR COMPLEX PROCESSING OF OIL-CONTAINING FRUITS

Application area

The invention relates to the medical, food industry, biotechnology, cosmetology, feed industry, in particular to the production of encapsulated products in the integrated processing of oil-containing fruits with juicy oil-containing pulp, for example, olives and avocados.

The invention relates to methods for processing oil-containing fruits with juicy oil-containing pulp during their complex processing into thermostable capsules, some of which hold internal contents based on oils, as well as oils with the addition of flavoring substances, and others based on pulp or pulp (squeeze) that are formed during processing of juicy oil-containing pulp.

The invention provides for the processing of oil-containing raw materials (oil, pulp and pulp obtained from the oil-containing juicy pulp of the fetus) into thermostable capsules, where the capsule shell is based on a solution of ionotropic polysaccharide sodium alginate, capable of transitioning to a hydrogel state as a result of the interaction of gelling agents - a solution of ionotropic polysaccharide sodium alginate and bivalent metals, which are part of calcium containing raw materials in the form of food salts - calcium chloride, calcium varnish, and but in the presence of pulp or pulp in it, which is formed as a result of processing of juicy oil-containing pulp of olives or avocados, and the internal content is oil, or an aqueous dispersion of pulp or pulp with a solution of the above food salts.

Oil-containing fruits with juicy oil-containing pulp include olives and avocados, which at a moisture content of 60.0-75.0% contain a significant amount of oil (according to various estimates, May 6-30.%, Average content May 10-12.%). A significant proportion in the mass of oily fruits with juicy oily flesh is taken by the seeds - until May 25. % in olives and until May 40. % in avocado. A prerequisite for the creation of the invention is that in the technical literature and patent reviews there is no information on the integrated processing of oil-containing fruits with juicy pulp, which would allow efficiently and comprehensively process the fractions of the fetus: pulp 5 or squeezes (pulp) obtained from juicy oil-containing pulp, and food grade oil with the predicted contents of these fractions. In addition, no effective methods have been identified for the integrated processing of non-standard oil-containing fruits (small, with certain defects, injured) and oil-containing fruits with a reduced commercial value - unripe, overripe, beaten, soft into foods with high nutritional value. The use of this invention will significantly improve the efficiency of processing oil-containing fruits with juicy oil-containing pulp and create new properties and standardized components

15 foods.

In addition, no effective methods have been identified for the integrated processing of oil-containing fruits with juicy oil-containing pulp, as a result of which it is simultaneously possible to obtain food products in the form of a sphere based on oils, based on pulp or pulp (squeezed),

20 resulting from the processing of juicy oil-containing pulp.

Prior art

Olives are the oleaginous fruits of the olive tree (Olea europaea) with 25 juicy oily flesh.

According to known technical solutions, known methods of processing green (unripe) fruits and brown (almost ripe) fruits of the olive tree - olives (olives).

Black olives are also produced from these two products due to the technology of oxidation and stabilization of this artificial color with iron salts.

Under the influence of technological influences, the color of olives can be green, cream, pink, brown, violet. The color of olives by technological means can be changed to black, which allows you to create the appearance of a ripe ripe product, prevent and reduce losses, which are characteristic during the collection of a ripe product. To stabilize the color, the olives are treated with iron gluconate (E 579).

The disadvantages of these known methods are the insufficient level of complex processing, the inability to influence the content of nutrients in olives - that is, for example, to regulate the oil content by increasing or decreasing its proportion, or vice versa, regulate the capacity of a part of the pulp and the lack of guarantee of obtaining standard flavors, indicators, sizes on the one hand, and expanding the range of food products - on the other hand. The disadvantages include the negative impact of the components of the process, brines, iron, oxygen on the nutritional and biological value. The disadvantage is the presence of seeds that do not allow the use of fruits in a number of technological processes, for example, when using olive fruits as minced meat, or adding them to pasty masses that are consumed in full, or in the case when the mixture needs to be extruded and more, and significantly reduce economic efficiency during transportation and processing of olives due to the significant content of the inedible part.

The disadvantages also include the difficulty of using standard technologies and concentrations of technological components, since within the same batch there are fruits of different ripeness, sizes, organoleptic and physico-chemical parameters.

The disadvantages also include the relatively low complexity and depth of processing, since during the production of oils a significant amount of squeezes accumulates, which is characterized by low organoleptic and functional-technological indicators, which does not allow them to be used directly for food purposes.

A known method of processing olives (ES 2005480 A23K1 / 14. AJ / Garrido Angel Ganivet Procedimiento de extraccion de aceite). According to the method, in order to obtain olive oil, seeds are sequentially removed and the pulp is ground (phase 1), the oil that is floated is removed using a thermoextractor (phase 2), in the next phases the pulp and olive liquid (alpachines) are steamed, the pulp is dried to obtain feed enriched with protein, in the next phase, the pulp is granulated, and the oil is extracted with a solvent from the dried liquid of the olives.

The disadvantage of this method is its complexity and multi-stage, the use of steam treatment, technological methods, extractants. In addition, the edible part of the olives - the pulp is used for the manufacture of feed, and olive oil is only a semi-finished product of the usual commercial form.

The disadvantages of the method include technological complexity and staged complexity, which requires expensive equipment, industrial special facilities, special qualifications.

Also, the disadvantages include the impossibility of obtaining structured forms of food products, including encapsulated ones, from pulp or pulp of olives.

These disadvantages are resolved during the use of the claimed invention.

Avocados after collection, or rather juicy oil-containing pulp of oil-containing fruits, as a rule, are consumed in fresh form on their own, or as an ingredient in various foods. Oil is extracted from succulent oil-containing pulp of avocado by pressing on oil-squeezing presses. Juicy oily fruit pulp is also used as an ingredient for usli.

Fruit seeds with juicy oil-containing pulp, for example, olives and avocados, can be processed by separate technologies into technical and food products, in accordance with the prior art.

The essence of the invention The objective of the invention is the integrated processing of oily fruits with juicy oily pulp, for example, olives and avocados.

Another objective of the invention is to reduce waste during the processing of oily fruits with juicy pulp.

Another objective of the invention is to expand the range of food products obtained during the implementation of the integrated processing of oil-containing fruits with juicy oil-containing pulp.

Other objectives and advantages of the invention will be discussed below as the description is presented.

A known method of processing oil-containing fruits with juicy oil-containing pulp, for example, olives and avocados, which consists in obtaining from the above fruits juicy pulp from which pulp is obtained or oil is extracted, resulting in oil and pulp, according to the claimed invention, encapsulate the above pulp, or oil, or pulp as internal contents with a shell former in a receiving medium, as a result of which capsules with a diameter of 2-25 mm with a polysaccharide thermotropic are obtained shell.

Also, according to the invention, during the encapsulation of the oil, coaxial extrusion encapsulation of the pulp and the shell former is carried out in the receiving medium, wherein a 0.5-3.0% solution of the ionotropic polysaccharide sodium alginate is used as the shell former, and 0.1 - 2 are used as the receiving medium , 0% solution of calcium-containing raw materials.

Also, according to the invention, a pulp is additionally introduced into the solution of the ionotropic polysaccharide sodium alginate in an amount of 0.1-50.0%.

Also, according to the invention, pulp is additionally introduced into the solution of the ionotropic polysaccharide sodium alginate in an amount of 0.1-50.0%.

Also, according to the invention, calcium-containing food salts, for example calcium chloride, or calcium lactate, are used as calcium-containing raw materials. b

Also, according to the invention, during encapsulation of the pulp or pulp, 1.0-90.0% of the shell-forming agent is added to them to obtain a "pulp or pulp-shell-forming" system as (99.0 - 10.0) * (90.0 - 1 , 0) May. % and carry out encapsulation in a receiving medium, moreover, 0.7-2.0% solution of calcium-containing raw materials is used as a shell former, and 0.5-3.0% solution of ionotropic polysaccharide sodium alginate is used as a receiving medium.

Also, according to the invention, calcium-containing food salts, for example calcium chloride, or calcium lactate, are used as calcium-containing raw materials.

Also, according to the invention, the obtained capsules with a polysaccharide thermotropic shell are subjected to heat treatment at a temperature of t = 70-99 ° C.

Also, according to the invention, the internal contents of the capsule contains 0.1 to 2.0% of flavoring substances.

A known capsule that contains the inner contents and thermotropic polysaccharide shell according to the claimed invention, the inner contents of the capsule is pulp, or butter, or pulp, which are obtained during the processing of oily fruits with juicy oily pulp, for example, olives and avocados.

Also, according to the invention, the thermotropic polysaccharide shell of the capsule contains 0.1-50.0% of the pulp.

Also, according to the invention, the thermotropic polysaccharide shell of the capsule contains 0.1-50.0% pulp.

Also, according to the invention, the internal contents of the capsule additionally contains 0.1-2.0% of flavoring substances.

The essence of the invention lies in the fact that a pulp is obtained from juicy oil-containing pulp of the fruit, from which the oil is removed by another known method, for example, by pressing, or by heating, which allows the fractions to be separated and the oil extracted in a separate form and to obtain a non-fat pulp. At the same time, solutions of the ionotropic polysaccharide sodium alginate and calcium salt are prepared.

The pulp or pulp is mixed to obtain their encapsulated form with a solution of calcium salt. The resulting mixture extruded into a solution of an ionotropic polysaccharide sodium alginate and, after a certain time exposure in the range of 1-600 sec. get an encapsulated food form with the internal contents of the pulp or pulp, which are obtained by processing the juicy oil-containing pulp of the fruit and a shell based on the ionotropic polysaccharide of calcium alginate.

In parallel, the resulting oil and a solution of ionotropic polysaccharide sodium alginate, or a solution of ionotropic polysaccharide sodium alginate with pulp, or a solution of ionotropic polysaccharide sodium alginate mixed with pulp, are subjected to coaxial extrusion in a drop-wise mode from top to bottom, according to the “pipe in pipe” principle, where according to the inner pipe oil (internal contents) is supplied to the pipe, and a solution of the ionotropic polysaccharide sodium alginate with the above components is supplied through the external pipe and fed to the receiving medium, namely, to the solution ltsiysoderzhaschego raw materials. For example, as a calcium-containing raw material, a solution of a calcium-containing salt, for example, calcium chloride, is used to obtain capsulated oil in a shell with pulp, or with pulp.

A solution of the ionotropic polysaccharide sodium alginate can be prepared with the addition of fat-free crushed pulp or crushed juicy oil-containing pulp (pulp) of olives, or avocados, for example, obtained from non-standard fruits (small, with certain defects, injured) and fruits with reduced market value (unripe) broken, soft or partially damaged during processing, the so-called mechanical raw materials), which is also an advantage of the invention. Then, an encapsulated oil with a thermostable polysaccharide shell is obtained, which includes crushed juicy oil-containing pulp of olives (pulp), or squeezes (pulp), which are obtained by removing (extracting) oil from a juicy oil-containing pulp of fruits, for example, olives and avocados.

The proposed invention is also implemented during the processing of other oily fruits with juicy oily flesh. As a result of the invention, during the complex processing of oily fruits with juicy oily flesh, the following new food products are obtained:

- encapsulated oil with a thermostable polysaccharide shell, the oil obtained during the processing of oil-containing fruits with juicy oil-containing pulp;

- encapsulated oil with a thermostable polysaccharide shell, which contains pulp obtained from juicy oil-containing pulp of fruits;

- encapsulated oil with a thermostable polysaccharide shell, which contains a fat-free pulp, which is obtained by removing (extracting) the oil from the juicy oil-containing pulp of the fruit;

- encapsulated pulp with a thermostable polysaccharide shell;

- encapsulated pulp with a thermostable polysaccharide shell.

Also in accordance with the invention it is possible to obtain an encapsulated mixture, which contains at least two of the above types of capsules.

The above new food products can be produced in different diameters in the range of 2-25 mm, in different colors (which will be determined by many factors by the properties of the raw materials, and the method of introduction - in the composition of the shell (in the case of encapsulation of oils, or in the composition of the internal contents (in the case of encapsulation of pulp fruits or pulp), of different ratios according to the indicator “internal content - shell.” The food products obtained in accordance with the invention can be consumed independently or as part of different food products. production can be expanded within the invention, by introducing various flavoring agents and other food components.

When considering embodiments of the proposed invention, narrow terminology is used. However, the proposed invention is not limited to the accepted terms and should be borne in mind that each such term covers all equivalent elements that work in a similar way and are used to solve the same problems.

Details of the invention are disclosed in the examples.

5 Example 1. For the complex processing of olive fruits, 100 g of olives are taken and the seeds are removed from them. Get 25 g of seeds and 75 g of juicy oil-containing pulp of olive. From the obtained juicy oil-containing pulp of olives, 7.5 g (May 10% of the pulp) of olive oil are extracted by compression and 67.5 g (90.0 May.%) Of defatted pulp of brown olives are obtained.

In parallel, prepare a 3.0% solution of ionotropic polysaccharide sodium alginate and a 2.0% aqueous solution of calcium chloride. Coaxial extrusion on the principle of "pipe in pipe" in the drip mode, olive oil (in the inner tube) and ionotropic polysaccharide sodium alginate (in

15 to the outer pipe), as a shell former, in parallel mode, is extracted into the receiving medium, in which case an aqueous solution of calcium chloride is used.

Get 10 g (10% of the taken number of olives, or 133.3% of the mass of oil) encapsulated oil in the form of capsules with a diameter of 2 mm.

20 At the same time, 0.068 g of a shell former is dissolved in 67.5 g of fat-free pulp of olives, which is used as a calcium-containing medium, which is used as a solution of calcium chloride (0.1% by weight of the pulp). The resulting mixture (pulp system - shell former) is dropwise extruded into the prepared 0.5% solution

25 ionotropic polysaccharide of sodium alginate. Get 100 g of encapsulated pulp (this is 100% of the taken amount of olives, or 133.3% of the amount of pulp) in the form of round capsules, which in size (25 mm), shape and taste imitate natural olives, which is also an advantage of the invention,

z As a result of the operation of integrated waste-free technology

100 g of olive fruits receive 25 g of seeds, 10 g of encapsulated oil with a diameter of 2 mm and 100 g of encapsulated pulp of brown olives with a diameter of 25 mm. As a result, according to the invention, two food products are obtained, namely, capsules and tallowed oil and an encapsulated pulp with a thermostable polysaccharide coating.

The encapsulated oil and pulp are pasteurized at a temperature of t = 70 ° C for τ = 20 minutes, which provides them with microbiological stability.

After pasteurization, the organoleptic characteristics of the product will remain. The purpose of the invention is achieved.

Example 2. The same as in example 1, but using pre-salted fermented green olives with seeds. Bones are removed from olives and 30 g of seeds are obtained, which is May 30. % by weight of olives.

From juicy oil-containing pulp of pitted olives (70 g), 8.4 g of oil is obtained, which is May 12. % and 61, 6 g of fat-free pulp, which is 88 may. % by weight of pitted olives.

At the same time, a 0.8% solution of the ionotropic polysaccharide sodium aluminate is prepared, which is piped in the pipe from top to bottom, oil through the inner pipe, and a solution of the ionotropic polysaccharide sodium aluminate is extracted into a 1.0% calcium-containing calcium lactate solution through the outer pipe. Obtain 9.0 g (9.0% by weight of olive) of encapsulated oil with a capsule diameter of 13 mm, which is 107% by weight of the oil made.

In 61.6 g of fat-free pulp of green color, 0.63 calcium lactate is dissolved (1.0% of the mass of the pulp). The resulting mass is added dropwise to a 1.0% solution of ionotropic polysaccharide sodium alginate. Obtain 80 g of encapsulated pulp with a size of 0 mm, which is 129.8% of the weight of the squeeze. Capsules are the color of natural olives.

As a result of using the invention, 100 g of fermented olives give 30 g of seeds, 9.0 g of encapsulated oil (107% by weight of oil), 80 g (129.8% with respect to pulp) of an encapsulated green pulp. Encapsulated products taste good.

The products obtained according to the invention are pasteurized at a temperature of t = 80 ° C for τ = 40 minutes, which provides them microbiological and enzymatic stability. The purpose of the method is achieved.

Example 3. Everything as in example 2, only differs in that not whole olives are taken for processing, but non-standard olives and olives with reduced commercial value are used, that is, those that cannot be sold as olives. In accordance with the invention, a 1.0% solution of the ionotropic polysaccharide sodium alginate and a calcium-containing medium, namely a 1.0% solution of calcium chloride, are prepared for capsules.

As a result of complex processing, 100 g of non-commercial olives produce 35 g of seeds and 65 g of pulp, and in turn, 6.5 g of oil, 58.5 g of squeezed (pulp) from green olives are obtained from pulp.

After carrying out the encapsulation, according to the invention, 35 g of seeds are obtained, 8.0 g (123.0% of encapsulated oil, 76.0 g (130.0%) of encapsulated marc (25 mm in diameter), which are characterized by high organoleptic characteristics and weight exceeding the quantity and quality of the taken raw materials, which is the advantage of the invention.The purpose of the invention, that is, the complex processing of non-commercial raw materials, is achieved.

Example 4. Everything is as in example 1, but differs in that 0.1 May is introduced into the solution of the ionotropic polysaccharide sodium alginate, which is used to obtain the encapsulated oil. % pulp of olives, and 0.1% aromatic extract of bitter pepper is introduced into the oil, and 2.0% of mint extract is introduced into the pulp.

Receive encapsulated products of complex processing, in which: in the encapsulated oil a pleasant taste of pepper is felt, and in the capsule shell the presence of olive pulp; in the encapsulated pulp there is a pleasant mint flavor. During pasteurization of encapsulated oil at a temperature of t - 70 ° C, and encapsulated pulp t = 99 ° C, the taste and aroma of the products does not change. The purpose of the invention is achieved.

Example 5. Everything is as in example 1, but as a raw material they take 1.0 kg of avocado fruit. After peeling, 900 g of juicy, oil-containing avocado pulp with pits and 100 g (May 10%) of the peel are obtained. Bones are removed from the juicy oil-containing pulp of an avocado. 250 g are obtained (May 25. %) of seeds and 650 g of juicy oil-containing pulp of avocado from which pulp is obtained.

From 650 g of avocado pulp, 78 g (May 12% of the pulp) of avocado oil are squeezed and 578 g (88.6 May.%) Of pulp (squeeze) is obtained. Prepare a 1.0% solution of ionotropic polysaccharide sodium alginate and a 2.0% solution of calcium chloride.

By encapsulating the oil, 83.5 g (May 107%) of capsules with avocado oil with a diameter of 5 mm and 750.2 g (May 129.8% of the pulp mass) of capsules from avocado pulp with a diameter of 6.0 mm are obtained. The resulting products are characterized by high organoleptic characteristics and are used for food purposes.

As a result of complex processing of 1 kg of avocado, 100 g of peel, 250 g of seeds, 83.5 g (May 107%) of capsules with avocado oil, 750.2 g of encapsulated avocado pulp (May 129.8%) are obtained. Part of the edible portion increased to 833.7 g, or by 183.5 g, and amounted to 128.2 May. % relative to the potentially edible portion, which is an advantage of the invention.

Encapsulated products are characterized by increased organoleptic characteristics. The purpose of the invention is achieved.

Example 6. Everything is as in example 2, but differs in that 61.6 g of skimmed pulp from 61.6 g of 1.0% aqueous solution of ionotropic sodium alginate polysaccharide are mixed to obtain a shell former with the content of the pulp. In a 1.0% solution of the ionotropic polysaccharide sodium alginate, which is used to encapsulate oils, is introduced on May 50.0. % fat-free pulp, and encapsulation is performed in a 2.0% solution of CELIUM CHLORIDE.

Get encapsulated olive oil, in the composition of the shell of which there is a massive part of the pulp on May 50.0. %, which increases the nutritional value and organoleptic characteristics of encapsulated oil and allows you to create a new range of products, increase production efficiency. The purpose of the invention is achieved.

Example 7. Everything is as in example 6, but differs in that it is administered on May 51, 0. % pulp. Due to the high content of the pulp, the viscosity increases, the fluidity of the system disappears and the spherical shape of the capsule does not form. Comprehensive processing of olives is not achieved, therefore, the purpose of the invention is not achieved. Example 8. Everything is as in example 1, but a 0.9% solution of calcium chloride and a 3.1% solution of ionotropic polysaccharide sodium alginate are prepared. Due to the low concentration of calcium chloride and the high concentration of the ionotropic polysaccharide sodium alginate, a shapeless structure with a diameter greater than 25.0 mm is obtained. Capsules from the pulp are not formed, and a spherical shape is not formed. Comprehensive processing of olives is not achieved, therefore, the purpose of the invention is not achieved.

Example 9. Everything is as in example 2, but prepare a solution of calcium chloride with a concentration of 2.1% and a solution of the ionotropic polysaccharide sodium alginate with a concentration of 0.4%. Due to the high concentration of calcium chloride and the low concentration of the ionotropic polysaccharide sodium alginate, products with a bitter taste with a diameter of less than 2 mm are obtained. The purpose of the invention is not achieved.

Example 10. Everything is as in example 6, but in the solution of the ionotropic polysaccharide sodium alginate is introduced on May 30. % pulp from olive fruits. An encapsulated olive oil is obtained, the shell of which contains the mass part of the pulp on May 30.0,%, which increases the nutritional value and organoleptic characteristics of the encapsulated olive oil, allows you to create a new assortment of products, increase production efficiency. The purpose of the invention is achieved.

The implementation of the invention allows to effectively carry out the integrated processing of oil-containing fruits with juicy oil-containing pulp and to obtain new food products with high organoleptic and physico-chemical characteristics. Also, the implementation of the invention allows from non-standard raw materials of oily fruits to obtain food products with high organoleptic characteristics, which can significantly improve the efficiency of processing of raw materials.

It is clear that the above presents several possible embodiments of the claimed invention. The invention is not limited to the examples set forth above. For example, it is understood that during the use of the invention, it is possible that an oil is obtained which is poured into containers and the resulting pulp according to the invention is encapsulated. It is also clear that a possible option is when they get pulp with which receive food products in accordance with the invention.

It is also clear that during the use of the invention it is possible to obtain an encapsulated mixture, which is characterized by the presence of at least two types of capsules with thermotropic polysaccharide shell with different internal contents to which belongs:

- oil obtained by processing oil-containing fruits with juicy oil-containing pulp,

pulp obtained from the juicy oil-containing pulp of the above fruits,

- pulp obtained by processing the above oil-containing juicy pulp of fruits.

It should be clear that this description provides data that is necessary and sufficient for a clear understanding of the invention. Information that is obvious to experts in the field of technology and which would not contribute to a better understanding of the invention was not given in this description.

Technical result

The technical result of the invention is the implementation of the integrated processing of oily fruits with juicy oily pulp, for example, olives and avocados.

Claims

Claim

1. A method of processing oil-containing fruits with juicy oil-containing pulp, for example, olives and avocados, which

5 consists in obtaining from the above fruits juicy pulp from which pulp is obtained or oil is extracted, resulting in oil and pulp, characterized in that the above pulp or oil or pulp is encapsulated as internal contents with a shell former in a receiving medium, in As a result, they receive capsules with a diameter of 2-25 mm with a thermotropic shell of the polysaccharide.

2. The method according to p. 1, in which during the encapsulation of the oil carry out coaxial extrusion encapsulation of the pulp and the shell former in the receiving medium, wherein as

15 shell former use a 0.5-3.0% solution of ionotropic polysaccharide sodium alginate, and as a receiving medium use a 0.1 - 2.0% solution of calcium-containing raw materials.

3. The method according to p. 2, in which the solution of ionotropic polysaccharide sodium alginate is additionally introduced pulp in quantities of 0.1 to 50.0%.

20 4, The method according to p. 2, in which pulp is additionally introduced into the solution of the ionotropic polysaccharide sodium alginate in amounts of 0.1 -50.0%.

5. The method according to p. 2, in which as calcium-containing raw materials use calcium-containing food salts, for example, calcium chloride, or calcium lactate.

25 6. The method according to p. 1, in which during encapsulation of the pulp or pulp they add 1, 0-90.0% of the shell former to obtain a system of "pulp or pulp-shell former" as (99.0 - 10.0) - * · (90.0 - 1.0) May. % and encapsulation is carried out in a receiving medium, moreover, a 0.7-2.0% solution of calcium-containing raw material is used as a shell former, and a 0.5-3.0% solution of an ionotropic polysaccharide sodium alginate is used as a receiving medium.

7. The method according to p. 6, in which as calcium-containing raw materials use calcium-containing food salts, for example, calcium chloride, or calcium lactate.

8. The method according to p. 1, in which the obtained capsules with thermotropic shell of the polysaccharide are subjected to heat treatment at a temperature of t = 70-99 ° C.

9. The method according to p. 1, in which the internal contents of the capsule contains 0.1 to 2.0% of flavoring substances.

10. A capsule that contains the internal contents and thermotropic polysaccharide shell, characterized in that the internal contents of the capsule is pulp, or oil, or pulp obtained during the processing of oily fruits with juicy oily flesh, for example, olives and avocados.

11. The capsule of claim 10, wherein the thermotropic polysaccharide shell of the capsule contains 0.1-50.0% of the pulp.

12. The capsule of claim 10, wherein the thermotropic polysaccharide shell of the capsule contains 0.1-50.0% pulp.

13. The capsule for p. 10, in which the internal content additionally contains 0.1-2.0% of flavoring substances.