A high-melting-point, anti-blocking and strong burst-opening seamless capsule and a preparation method thereof

Abstract

The application discloses a high-melting-point, anti-blocking and strong-bursting seamless capsule and a preparation method thereof, which is composed of the following components in parts by weight: gelatin 150-200 parts, plasticizer 50-85 parts, sweetening agent 1-25 parts, glutamine transaminase 0.3-1 part, colorant 0.02-0.05 part and deionized water 400-700 parts. The seamless capsule is modified by cross-linking of glutamine transaminase, and the gelatin film prepared by the method has better temperature resistance, water resistance and more elasticity.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of seamless capsule preparation, in particular to a seamless capsule with high melting point, anti-sticking and strong burst. BACKGROUND

[0002] Seamless capsules are spherical closed capsules formed by embedding various flavors in high molecular materials through the embedding technology of a drop pill machine. They have the characteristics of large flavor loading and personalization. Seamless capsules have been widely used in various foods on the market, such as breath freshening mints for maintaining oral health, and capsules for wrapping functional substances for health care.

[0003] The raw material of the wall material of food seamless capsules is mainly gelatin. Gelatin itself has strong hydrophilicity and certain stickiness. When the temperature approaches or exceeds the melting point of gelatin, the capsules will become soft and stick together. Currently, seamless capsules mainly made of gelatin will have problems such as softening, sticking, breaking, etc. during storage, transportation, and sales under high temperature or high humidity conditions, and during consumption, the softening of the capsule shell will not allow consumers to experience the fun of the capsule bursting in the mouth.

[0004] CN 109172537 B discloses a preparation method of fish oil soft capsules. By adding γ-polyglutamic acid and glutamine transaminase to fish gelatin, the fish gelatin is modified to improve the melting point, gel performance and gel strength, and a fish oil soft capsule with better biological safety than the pressed soft capsules on the market mainly made of animal gelatin is prepared. However, due to the large difference in preparation process between pressed soft capsules and seamless capsules, and considering that the activity of glutamine transaminase is greatly affected by temperature conditions, there is currently no related application of glutamine transaminase in the field of seamless capsule preparation technology.

[0005] CN 115413778 A discloses a preparation method of anti-sticking edible capsules. A layer of sugar coating is wrapped on the surface of the capsule product by coating technology, and the main raw materials are syrup, gelatin, gum arabic and pigment, etc. After the sugar coating is wrapped, a barrier layer is wrapped with gelatinized starch, so as to achieve the effect of anti-sticking. Although the capsules of this patent document can achieve the effect of anti-sticking, the complexity of the capsule preparation process is increased, the production cost is relatively increased, the coating affects the gloss of the capsule surface, and the wall material thickness is increased, affecting the taste.

[0006] Therefore, in order to solve the transportation and storage problems of the product and bring consumers a stronger burst experience, it is necessary to modify the gelatin to improve the melting point and strength of the capsule shell. SUMMARY

[0007] In view of the above deficiencies of the prior art, the present application provides a seamless capsule of gelatin modified by cross-linking with transglutaminase and a preparation method thereof. By adjusting the temperature condition parameters of the traditional seamless capsule preparation process, the reaction of transglutaminase with gelatin is compatible with the seamless capsule preparation process. Cross-linking of gelatin with transglutaminase is a good method for improving the functional properties of gelatin. By catalyzing the acyl transfer reaction between glutamine residues and lysine residues, the protein molecules are cross-linked, resulting in a change in protein structure, forming a dense and uniform gel network with small voids, thereby improving the melting point and gel strength of gelatin. The gelatin film prepared by this method has better temperature resistance, water resistance, and more elasticity.

[0008] A seamless capsule with high melting point, anti-adhesion and strong burst port, which is composed of the following components in mass percentage: gelatin 150-200 parts, plasticizer 50-85 parts, sweetener 1-25 parts, transglutaminase 0.3-1 part, colorant 0.02-0.05 part, and deionized water 400-700 parts.

[0009] Preferably, the preparation method of the seamless capsule with high melting point, anti-adhesion and strong burst port is as follows:

[0010] A1: According to the formula proportion, gelatin is added to hot water at 50-60℃, heated and stirred until uniform, heated to 80-90℃ for 0.5-1h, then cooled to 50-60℃, transglutaminase is added, reacted for 0.5-1h, heated to 80-90℃, then sweetener and colorant are added, stirred uniformly and continued to heat for 0.5-1h to obtain capsule glue solution;

[0011] A2: The glue solution and essence core liquid are respectively placed in a liquid storage tank for heat preservation, the rotating speed of the skin film pump is set to 5-10rmp, the rotating speed of the essence core liquid pump is set to 25-30rmp, the skin film pump and the core liquid pump are started at the same time, the glue solution and the core liquid are transported through the heat preservation pipeline and then drop into the cooling liquid at 12-18℃ through the coaxial double-layer drop head of the drop pill machine to form spherical capsules, which are placed in a cold storage at 0-10℃ for 1-2h for cooling, solidification and shaping.

[0012] A3: The solidified wet capsules are placed for 1-5min for oil removal, and then secondary oil removal is performed using oil absorption paper;

[0013] A4: The capsules are dried at a humidity of 30-70% and a temperature of 10-25℃ for 3-7h;

[0014] Preferably, the pH value of the gelatin composite gel before adding transglutaminase in step A1 is 6-9.

[0015] Preferably, the glue solution in step A1 above is cooled to 50-60℃, then transglutaminase is added, and the reaction is incubated for 0.5-1h. Then the glue solution is heated to 80-90℃, and maintained for 0.5-1h to completely inactivate the transglutaminase.

[0016] Preferably, the gel in step A1 above is heated to inactivate the transglutaminase, and the pH of the gel is 6-7.

[0017] Currently, transglutaminase is applied in the field of soft capsule compression technology, but not in the field of seamless capsule preparation technology. Transglutaminase is a bioactive enzyme with the characteristics of trace high efficiency in catalytic reaction. However, the bioactive enzyme component has high requirements for the environmental conditions of the reaction (such as temperature, pH value, instrument rotation speed, etc.). For example, too low temperature will slow down the reaction rate, and too high temperature, inappropriate pH, and too strong mechanical shear force may cause the inactivation of the bioenzyme. Since the present application proposes a seamless capsule with high melting point, anti-adhesion, and strong burst, the temperature, pH value, and instrument rotation speed of the reaction need to be controlled during the enzymatic reaction, and the reaction time also needs to be controlled to avoid excessive reaction affecting the taste of the product.

[0018] The drop process of seamless capsules is very different from the preparation process of compressed soft capsules. The glue solution and the core liquid need to be delivered through the heat preservation pipeline to pass through the coaxial double-layer drop head of the drop pill machine, and then dropped into the cooling liquid to form spherical capsules. The prepared glue solution and core liquid need to be subjected to compression, shaping, washing, drying, screening, and other operations to prepare capsules. Compared with compressed soft capsules, seamless capsules have stronger sealing, better taste, higher production efficiency, and stronger product uniformity. However, the preparation process of seamless capsules requires more strict control of the temperature of the liquid, and the composition is more complex, which makes the control of the amount of transglutaminase added and the control of the reaction temperature and reaction time the key limiting factors for the application of transglutaminase in the field of seamless capsule preparation technology.

[0019] In the step A1 expression in the preparation method of the high-melting-point, anti-adhesion and strong burst-nozzle seamless capsule, the temperature needs to be reduced to 50-60℃ after the gelatin is completely melted; this is because 50-60℃ is the optimum temperature for the reaction of glutamine transaminase and gelatin, if the temperature is too high, the enzyme activity will be inactivated, if the temperature is too low, the reaction rate is low, and the viscosity of the gelatin glue solution will increase and solidify. In the subsequent preparation process, the temperature is increased to 80-90℃ and maintained for 0.5-1h, which has two purposes, one is to inactivate the glutamine transaminase to terminate its reaction with the gelatin, and the other is to keep the glue solution temperature at 80-90℃ during the dripping of the seamless capsule. If the glutamine transaminase is not inactivated at this time, the glutamine transaminase will continue to react with the gelatin, affecting the quality of the glue solution (the viscosity will increase); in addition, the dripping process of the seamless capsule lasts for a long time, if the glutamine transaminase is not completely inactivated, it will continue to react with the gelatin, resulting in different glue solution quality (viscosity, gel strength) before and after the dripping process, which seriously affects the production effect.

[0020] In summary, the high-melting-point, anti-adhesion and strong burst-nozzle seamless capsule of the present application successfully innovatively introduces the glutamine transaminase component in the field of seamless capsule preparation technology by improving the preparation process of the seamless capsule and adjusting the usage and dosage of glutamine transaminase, and by treating gelatin with glutamine transaminase, the gelatin gel strength is enhanced, the gelatin dosage is reduced, the gelatin use cost is reduced, and the application range of the capsule is expanded.

[0021] Preferably, the plasticizer is one or more of propylene glycol, glycerol, polyethylene glycol, and sorbitol.

[0022] Preferably, the sweetener is one or more of sucralose, mogroside, mannitol, and xylitol.

[0023] Preferably, the gelatin setting force is 150-300 Bloom g.

[0024] Preferably, the mass ratio of gelatin to glutamine transaminase in the capsule wall material is 100-500:1.

[0025] Preferably, the content of glutamine transaminase in the glue solution is 0.1%-0.2%.

[0026] Preferably, the pressure value of the capsule is 18-22kgf. (The capsule is placed on the pressure application table of the texture analyzer device, the pressure head is uniformly lowered in the direction of the pressure sensor, when the pressure head touches the capsule, the pressure head continues to lower to apply pressure to the capsule, until the capsule breaks, the pressure recorded by the pressure sensor is the pressure value of the capsule).

[0027] Preferably, the moisture content of the capsule is 0.4-0.8%.

[0028] Preferably, the capsule has a diameter of 2-8 mm.

[0029] In summary, the present application has the following advantages:

[0030] 1) The present application provides a high-melting-point, anti-sticking, and strong-bursting capsule. The addition of transglutaminase in the wall material causes cross-linking between gelatin to form a covalent compound polymer, increasing the relative molecular mass, increasing the melting point of the wall material gel, enhancing the tensile strength and toughness, and improving the surface hydrophobicity without changing the light transmittance, thereby solving the problems of softening and sticking encountered by gelatin capsules during storage and transportation in a high-temperature and high-humidity environment.

[0031] 2) The capsule prepared from the transglutaminase-modified gelatin has good elasticity and improved breaking strength, and can produce a crisp bursting sound during eating, thereby providing a better interesting experience for consumers.

[0032] 3) Transglutaminase is widely present in the human body, advanced animals, plants, and microorganisms. Compared with physical modification, chemical modification of gelatin, and erythritol crystallization, the use of transglutaminase for enzymatic modification of gelatin is safer, the material is safe and stable, does not affect health, and the transglutaminase-modified gelatin does not affect the taste of the gelatin material itself. Specific embodiments

[0033] In the following specific examples, the experimental methods are as follows:

[0034] Capsule rubber moisture detection: Randomly select 30 capsules from each group of prepared capsules and place them in a moisture tester for testing.

[0035] Capsule pressure value detection: Randomly select 30 capsules from each group of prepared capsules and place them on the pressure platform of a texture analyzer device. The pressure head is uniformly lowered towards the pressure sensor. When the pressure head touches the capsule, continue to lower the pressure head to apply pressure to the capsule until the capsule breaks. The pressure recorded by the pressure sensor is the pressure value of the capsule.

[0036] Capsule rupture and complete dissolution time detection: Randomly select 30 capsules from each group of prepared capsules and place them in water with a constant temperature of 50°C. Record the rupture time and complete dissolution time of the capsules in water.

[0037] Capsule 45°C sealed environment condition detection: Randomly select 30 capsules from each group of prepared capsules and seal and store them in a constant temperature and humidity chamber with a temperature of 45°C and a humidity of 75%. Place them in the chamber for 10 days and record the sticking condition of the capsules in this environment.

[0038] The present application will be further described in conjunction with specific examples. The specific examples are implemented on the premise of the technical solution of the present application, and detailed implementation manners and operation processes are given. It should be understood that these examples are only used to illustrate the present application and are not used to limit the scope of the present application. The experimental methods in the following examples are generally carried out under conventional conditions unless specific conditions are specified. The ratios and percentages are by weight unless otherwise specified.

[0039] Example 1

[0040] The preparation of capsules is as follows:

[0041] Preparation of glue solution: 600 parts of deionized water is heated to 60℃, 170 parts of 160 Bloom g gelatin is put in, stirred uniformly, heated to 80℃ for 1h, after the gelatin is completely melted, the temperature is reduced to 55℃, 1 part of glutamine transaminase is added, mixed uniformly, and incubated for 0.8h, heated to 95℃ to inactivate glutamine transaminase, 60 parts of glycerol, 1 part of sucralose, 0.02 parts of lemon yellow are added, stirred uniformly and continue to incubate for 0.8h, and the capsule glue solution is obtained;

[0042] Drop forming: the glue solution and the essence core liquid are dropped into 16℃ cooling liquid through the coaxial double-layer drop head of the drop pill machine to form spherical capsules, which are cooled, solidified and shaped.

[0043] Deoiling: the solidified wet capsules are used for secondary deoiling by using oil absorption paper after standing for deoiling.

[0044] Drying: the capsules are dried in an environment with humidity of 60% and temperature of 18℃ for 6 hours; the prepared capsules are example 1.

[0045] Example 2

[0046] The preparation of capsules is as follows:

[0047] Preparation of glue solution: 600 parts of deionized water is heated to 55℃, 170 parts of 160 Bloom g gelatin is put in, stirred uniformly, heated to 80℃ for 1h, after the gelatin is completely melted, the temperature is reduced to 50℃, 0.7 parts of glutamine transaminase is added, mixed uniformly, and incubated for 1h, heated to 90℃ to inactivate glutamine transaminase, 60 parts of glycerol, 1 part of sucralose, 15 parts of mogroside, 0.02 parts of lemon yellow are added, stirred uniformly and continue to incubate for 1h, and the capsule glue solution is obtained;

[0048] Drop forming: the glue solution and the essence core liquid are dropped into 16.5℃ cooling liquid through the coaxial double-layer drop head of the drop pill machine to form spherical capsules, which are cooled, solidified and shaped.

[0049] Deoiling: the solidified wet capsules are used for secondary deoiling by using oil absorption paper after standing for deoiling.

[0050] Drying: The capsules are dried in an environment with humidity of 50% and temperature of 20℃ for 7 hours; the prepared capsules are the capsules of Example 2.

[0051] Example 3

[0052] The capsules are prepared as follows:

[0053] Preparation of the glue solution: 600 parts of deionized water is heated to 60℃, 170 parts of 160 Bloom g gelatin is put in, stirred uniformly, heated to 80℃ for 1h, after the gelatin is completely melted, the temperature is lowered to 60℃, 0.3 parts of glutamine transaminase is added, mixed uniformly, and then incubated for 0.7h, heated to 85℃ to inactivate the glutamine transaminase, 60 parts of glycerol, 15 parts of xylitol, and 0.02 parts of lemon yellow are added, stirred uniformly, and then incubated for 0.8h, to obtain the capsule glue solution;

[0054] Drop forming: the glue solution and the essence core liquid are dropped into the cooling liquid at 17℃ through the coaxial double-layer drop head of the drop pill machine to form spherical capsules, which are cooled, solidified, and shaped.

[0055] Deoiling: the solidified wet capsules are used for secondary deoiling by using oil absorption paper after standing for deoiling.

[0056] Drying: the capsules are dried in an environment with humidity of 55% and temperature of 17℃ for 4.5 hours; the prepared capsules are the capsules of Example 3.

[0057] Example 4

[0058] The capsules are prepared as follows:

[0059] Preparation of the glue solution: 600 parts of deionized water is heated to 60℃, 170 parts of 240 Bloom g gelatin is put in, stirred uniformly, heated to 80℃ for 1h, after the gelatin is completely melted, the temperature is lowered to 55℃, 1 part of glutamine transaminase is added, mixed uniformly, and then incubated for 1h, heated to 95℃ to inactivate the glutamine transaminase, 60 parts of glycerol, 1 part of sucralose, 15 parts of mogroside, and 0.02 parts of lemon yellow are added, stirred uniformly, and then incubated for 0.7h, to obtain the capsule glue solution;

[0060] Drop forming: the glue solution and the essence core liquid are dropped into the cooling liquid at 16℃ through the coaxial double-layer drop head of the drop pill machine to form spherical capsules, which are cooled, solidified, and shaped.

[0061] Deoiling: the solidified wet capsules are used for secondary deoiling by using oil absorption paper after standing for deoiling.

[0062] Drying: the capsules are dried in an environment with humidity of 45% and temperature of 18℃ for 7 hours; the prepared capsules are the capsules of Example 4.

[0063] Example 5

[0064] Preparation of the capsule, the steps are as follows:

[0065] Preparation of the glue solution: 600 parts of deionized water is heated to 60℃, 170 parts of 240 Bloom g gelatin is put in, stirred evenly, heated to 80℃ for 1h, after the gelatin is completely melted, the temperature is reduced to 55℃, 0.7 parts of glutamine transaminase is added, mixed evenly, and then incubated for 0.9h, heated to 90℃ to inactivate glutamine transaminase, 60 parts of glycerol, 1 part of sucralose, 25 parts of xylitol, 0.02 parts of lemon yellow are added, stirred evenly and continue to incubate for 0.8h, and the capsule glue solution is obtained;

[0066] Drop forming: the glue solution and the essence core liquid are dropped into the cooling liquid at 17℃ through the coaxial double-layer drop head of the drop pill machine to form spherical capsules, which are cooled, solidified and shaped.

[0067] Deoiling: the wet capsules that are solidified are used for secondary deoiling by using oil absorption paper after standing for deoiling.

[0068] Drying: the capsules are dried in the environment with humidity of 50% and temperature of 19℃ for 4h; the prepared capsules are example 5.

[0069] Example 6

[0070] Preparation of the capsule, the steps are as follows:

[0071] Preparation of the glue solution: 600 parts of deionized water is heated to 60℃, 170 parts of 240 Bloom g gelatin is put in, stirred evenly, heated to 80℃ for 1h, after the gelatin is completely melted, the temperature is reduced to 60℃, 0.3 parts of glutamine transaminase is added, mixed evenly, and then incubated for 0.7h, heated to 85℃ to inactivate glutamine transaminase, 60 parts of glycerol, 1 part of sucralose, 0.02 parts of lemon yellow are added, stirred evenly and continue to incubate for 0.8h, and the capsule glue solution is obtained;

[0072] Drop forming: the glue solution and the essence core liquid are dropped into the cooling liquid at 17℃ through the coaxial double-layer drop head of the drop pill machine to form spherical capsules, which are cooled, solidified and shaped.

[0073] Deoiling: the wet capsules that are solidified are used for secondary deoiling by using oil absorption paper after standing for deoiling.

[0074] Drying: the capsules are dried in the environment with humidity of 55% and temperature of 17℃ for 5.5h; the prepared capsules are example 6.

[0075] Comparative example 1

[0076] Preparation of the food capsule without glutamine transaminase, the steps are as follows:

[0077] Preparation of the glue solution: 420 parts of deionized water was heated to 60°C, 170 parts of 160 Bloom g gelatin was put in, stirred evenly, heated to 90°C, reacted for 0.7 h, then 12 parts of glycerol, 34 parts of sorbitol, 1 part of sucralose were added in sequence, stirred evenly, and then reacted for another 0.3 h to obtain the capsule glue solution;

[0078] Drop forming: the glue solution and the essence core liquid were dropped into a cooling liquid at 17°C through the coaxial double-layer drop head of a drop pill machine to form spherical capsules, which were cooled, solidified and shaped.

[0079] Deoiling: the solidified wet capsules were deoiled and then subjected to secondary deoiling using oil absorption paper;

[0080] Drying: the capsules were dried in an environment with a humidity of 40% and a temperature of 20°C for 6 hours; the prepared capsules were the capsules of Comparative Example 1.

[0081] Comparative Example 2

[0082] Preparation of food capsules without glutamine transaminase, the steps were as follows:

[0083] Preparation of the glue solution: 420 parts of deionized water was heated to 60°C, 170 parts of 240 Bloom g gelatin was put in, stirred evenly, heated to 90°C, reacted for 0.7 h, then 12 parts of glycerol, 34 parts of sorbitol, 1 part of sucralose were added in sequence, stirred evenly, and then reacted for another 0.3 h to obtain the capsule glue solution;

[0084] Drop forming: the glue solution and the essence core liquid were dropped into a cooling liquid at 17°C through the coaxial double-layer drop head of a drop pill machine to form spherical capsules, which were cooled, solidified and shaped.

[0085] Deoiling: the solidified wet capsules were deoiled and then subjected to secondary deoiling using oil absorption paper;

[0086] Drying: the capsules were dried in an environment with a humidity of 40% and a temperature of 20°C for 6 hours; the prepared capsules were the capsules of Comparative Example 2.

[0087] Experiment 1

[0088] Capsule pressure value, dissolution rupture, complete dissolution time and adhesion under a 45°C sealed environment

[0089] Capsule glue skin moisture detection experiment, capsule pressure value detection experiment, capsule rupture and complete dissolution time detection experiment, and capsule 45°C sealed environment condition detection experiment were carried out on the capsules of Examples 1-6 and Comparative Examples 1-2.

[0090] The test results are shown in Table 1.

[0091] The results are shown in Table 1. Table 1: Pressure value, dissolution breakage, complete dissolution time and adhesion under 45℃ sealed environment of capsules of different embodiments

[0092]

[0093] As shown in Table 1, the pressure value, dissolution breakage time and complete dissolution time of Examples 1-6 are all higher than those of Comparative Examples 1-2; under 45℃ sealed environment, no adhesion occurs in Examples 1, 2, 4 and 5, slight adhesion occurs in Examples 3 and 6, and severe adhesion occurs in Comparative Examples 1 and 2. This shows that compared with the commercially available seamless capsules without glutamine transaminase, the seamless capsule with high melting point, anti-adhesion and strong burst mouth proposed in the present application has higher rubber melting point and rubber strength, is easy to store and transport, has better mouthfeel, and better meets the needs of consumers.

[0094] The specific embodiments are merely an explanation of the present application, and are not a limitation of the present application. Those skilled in the art can make modifications to the embodiments without creative contribution after reading the present specification, and the modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A high melting point, anti-blocking, and strong burst open seamless capsule, consisting of the following components in parts by weight: Gelatin 150-200 parts, plasticizer 50-85 parts, sweetener 1-25 parts, glutamine transaminase 0.3-1 part, colorant 0.02-0.05 parts, deionized water 400-700 parts, The preparation method of the high-melting-point, anti-blocking and strong burst-port seamless capsule is as follows: A1: according to the formula proportion, gelatin is added into hot water at 50-60℃, heated and stirred uniformly, heated to 80-90℃ for 0.5-1h, after the gelatin is completely melted, the temperature is reduced to 50-60℃, glutamine transaminase is added, reacted for 0.5-1h, heated to 80-90℃, then sweetener and colorant are added, stirred uniformly and continued to be heated for 0.5-1h, to obtain capsule glue solution; A2: the glue solution and the essence core solution are respectively placed in the liquid storage tank for heat preservation, the rotating speed of the film pump is set to 5-10rmp, the rotating speed of the essence core solution pump is set to 25-30rmp, the film pump and the core solution pump are started at the same time, the glue solution and the core solution are transported through the heat preservation pipeline and then drop into the cooling liquid at 12-18℃ through the coaxial double-layer drop head of the drop pill machine to form spherical capsules, which are placed in the cold storage at 0-10℃ for 1-2h for cooling, solidification and shaping; A3: the solidified wet capsules are placed for oil removal for 1-5min, then the oil absorption paper is used for secondary oil removal; A4: the capsules are dried for 3-7h in the environment with humidity of 30-70% and temperature of 10-25℃; The pH value of the gelatin composite gel before the addition of glutamine transaminase in step A1 is 6-9; the plasticizer is one or more of propylene glycol, glycerol, polyethylene glycol and sorbitol; The sweetener is one or more of sucralose, mogroside, mannitol and xylitol; The gelatin freezing force is 150-300Bloom g; The mass ratio of gelatin to glutamine transaminase in the capsule wall material is 100-500:1; The content of glutamine transaminase in the glue solution is 0.1%-0.2%; The moisture content of the capsule glue skin is 0.4-0.8%.

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