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Microcapsule

A technology of microcapsules and yeast cells, which is applied in the field of microcapsules and can solve the problems of unobtained microcapsules

Pending Publication Date: 2020-12-08
TABLEMARK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] As described above, although the encapsulation method using yeast has been studied, a microcapsule with good flavor and excellent stability has not yet been obtained

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0227] Example 1 Preparation of yeast cells that remain after content components are released to the outside of the bacteria and content components are separated

[0228] In this example, yeast cells subjected to enzyme treatment and emulsifier treatment (sample 1) and yeast cells not subjected to these treatments (sample 2) were prepared.

[0229] (1) Preparation of yeast cells treated with enzymes and emulsifiers (sample 1)

[0230] According to a predetermined method, the content components of cultured baker's yeast (Saccharomyces cerevisiae) were separated by hot water extraction, and the remaining yeast cells were used. Subsequently, 0.05% by mass of glycerol fatty acid ester was added based on the yeast cells (wet mass). Yeast cells were treated at 90°C for 30 minutes and sterilized. Subsequently, after cooling and adjusting the pH to 7.0, endoprotease was added to the yeast cells and reacted at 50° C. for 6 hours. Thereafter, the yeast cells were treated at 80° C. fo...

Embodiment 2

[0233] Example 2 Yeast Cell Microencapsulation

[0234] Yeast cells were encapsulated and microcapsules were prepared in this example. On this basis, the conditions of encapsulation were studied.

[0235] (1) Encapsulation of sample 1

[0236] The sample 1-D obtained in Example 1 was mixed with 25% by weight of the solid content of the fragrance (the weight ratio of the yeast cells in the solid content to the flavor is 2:1) and 75% by weight of water to prepare a flavor mixture. liquid, using a stirrer (BioShaker BR-13UM, TAITEC Co., Ltd., Saitama, Japan) to shake and stir (250rpm, 4 hours, 40°C) to prepare a flavor dispersion, and obtain microcapsules by encapsulating yeast cells.

[0237] Next, the flavor dispersion was introduced into a spray dryer at a flow rate of 10 ml / min, and spray-dried at a sprayer rotational speed of 30,000 rpm. The inlet temperature of the spray dryer is 140-220°C, the outlet temperature is 64-108°C, and the air velocity is 35m 3 / h. The spray...

Embodiment 3

[0289] The shape of embodiment 3 yeast microcapsules

[0290] In this example, the shape of yeast microcapsules was investigated.

[0291] Specifically, samples 2 subjected to spray-drying or heat-drying (cylinder drying) were microencapsulated using ethyl caproate or d-limonene as flavoring agents, respectively, to prepare yeast microcapsules. In addition, the original body of sample 1 and yeast microcapsules in which sample 1 was encapsulated were prepared, respectively. The structure of each of the obtained substances was observed using a scanning electron microscope (JSM-6060, JEOL Ltd., Tokyo, Japan). Specifically, the A circular carbon tape (NISSHIN EM Co., Ltd., Tokyo, Japan) was placed on the sample stage, and a small amount of yeast microcapsules were placed on the carbon tape with a scraper. It was set on a magnetron sputtering device (MPS-1S, VACUUM DEVICE Co., Ltd., Ibaraki, Japan) to attach Pt-Pd electrons. Put the sample stage into the sample holder and inst...

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Abstract

The present invention relates to a microcapsule that comprises a yeast cell remaining after the contents thereof have been removed, a method for producing the microcapsule, and a use therefor. A method for producing a microcapsule according to the present invention includes: a step in which yeast cells are subjected to hot water treatment, the contents of the yeast cells are discharged to the exterior thereof, and yeast cells remaining after the contents thereof have been removed are thus produced; and a step in which the yeasts cells remaining after the contents thereof have been removed areused as a first active ingredient and a second active ingredient is encapsulated therein. The yeast cells remaining after the contents thereof have been removed are not subjected to acid treatment.

Description

technical field [0001] The present invention relates to microcapsules containing yeast cells as active ingredients, their production methods and their utilization. Background technique [0002] When considering the deliciousness of food, its flavor is an important factor. As the physicochemical properties of flavor-related fragrances (flavorants), the molecular weight is generally as low as 300 or less, and reactive groups such as acetaldehyde, ketone, and ester exist in the molecular structure. Therefore, it can be said that the flavoring agent has high volatility and is unstable to heat, light, and oxygen. In food processing, heat treatment is carried out in processes such as drying, concentration, and sterilization. During these processes, flavoring agents are volatilized or oxidized, thereby causing quality deterioration and flavor deterioration of foods. Therefore, it can be said that the maintenance and stabilization of the flavoring agent is essential. [0003] Me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01J13/04A23L2/00A23L3/00A23L5/00A23L31/10C11B9/00
CPCA23L2/00A23L3/00A23L5/00A23L31/10B01J13/04C11B9/00
Inventor 立松绫子松藤久藤江望未
Owner TABLEMARK
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