Edible blasting beads and a preparation method thereof

Abstract

The application discloses edible explosive beads and a preparation method thereof. The edible explosive beads provided by the application have a hardness greater than 300g within 24h of storage under the condition of a temperature of 5-60 DEG C and a relative humidity of 25-80%RH, wherein the hardness is the maximum hardness value at 30% deformation of the edible explosive beads in a compression mode of a texture analyzer. The edible explosive beads provided by the application have good explosive taste within 24h of storage under a high-temperature and high-humidity environment. The rubber skin of the edible explosive beads obtained by the application has good heat resistance and moisture resistance, and no adhesion and no significant change in color and luster of the rubber skin occurs within 24h of storage under the condition of a temperature of 5-60 DEG C and a relative humidity of 25-80%RH.

Description

Technical Field

[0001] This invention relates to the field of food technology, and more specifically, to an edible popping bead and its preparation method. Background Technology

[0002] Bursting beads are microcapsules produced using seamless encapsulation technology. They are favored by consumers for their long-lasting contents preservation, attractive appearance, bursting sensation, portability, and playability. Currently available commercially available edible bursting beads primarily consist of gelatin, glycerin, sugar alcohols, and water. The production process of edible bursting beads requires balancing the bursting and melting sensations to achieve the best eating experience. Therefore, a significant water content is necessary in the bead shell; the water content of currently available commercially available bursting bead products is concentrated between 10% and 20%.

[0003] To ensure the melt-in-your-mouth texture of popping pods, the pods are primarily coated with heat-sensitive gelatin and hydrophilic adhesives. These materials have poor thermal stability; above a certain temperature, the pods undergo a glass transition, softening and sticking together. Simultaneously, the gelatin, hydrophilic colloids, and sugar alcohols that make up the pods have extremely strong hygroscopic properties. In relatively humid environments, the pods rapidly absorb moisture, significantly reducing their mechanical strength and diminishing the popping sensation. Therefore, the temperature and humidity of the storage environment significantly affect the quality of popping pod products. In particular, the high temperature and humidity of summer pose a significant challenge to the stability of product quality (such as popping sensation, anti-sticking properties, and color) during storage. Summary of the Invention

[0004] The purpose of this invention is to overcome the defects of the prior art and provide an edible popping bead and its preparation method.

[0005] The technical problem solved by this invention is achieved by the following technical solution.

[0006] This invention provides an edible popping bead, which, when stored for up to 24 hours at a temperature of 5℃ to 60℃ and a relative humidity of 25%RH to 80%RH, has a hardness greater than 300g. The hardness is the maximum hardness value of the edible popping bead when it undergoes 30% deformation under the compression mode of a texture analyzer.

[0007] The present invention also provides a method for preparing the above-mentioned edible popping beads, which includes: extruding the inner core liquid and the outer rubber solution through a concentric dropper and then dripping them into a cooling liquid to cool and solidify.

[0008] The present invention has the following beneficial effects:

[0009] This invention provides an edible popping bead and its preparation method. The edible popping bead provided by this invention has a good popping texture when stored in a high temperature and high humidity environment for up to 24 hours. The outer shell of the edible popping bead obtained by this invention has good heat resistance and moisture resistance properties, and does not exhibit adhesion or significant color change when stored in a temperature range of 5℃~60℃ and a relative humidity range of 25%RH~80%RH. Detailed Implementation

[0010] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0011] The following is a detailed description of an edible popping bead and its preparation method provided by an embodiment of the present invention.

[0012] In a first aspect, embodiments of the present invention provide an edible popping bead, which, when stored for no more than 24 hours at a temperature of 5°C to 60°C and a relative humidity of 25%RH to 80%RH, has a hardness greater than 300g, wherein the hardness is the maximum hardness value of the edible popping bead when it undergoes 30% deformation under the compression mode of a texture analyzer.

[0013] In an optional embodiment, the diameter of the edible popping beads is 4mm to 8mm, preferably 5.8mm to 6.8mm.

[0014] In an optional embodiment, the edible fried dough sticks do not stick together or undergo significant changes in color when stored for up to 24 hours at a temperature of 5°C to 60°C and a relative humidity of 25%RH to 80%RH.

[0015] In an optional embodiment, the edible popping beads comprise an inner core liquid and an outer rubber membrane, wherein the core liquid comprises oils and / or oil-soluble flavorings, and the rubber membrane is selected from gelatin membranes and / or hydrophilic membranes.

[0016] In an optional embodiment, the core fluid includes at least one of plant-derived oils, animal-derived oils, microbial-derived oils, and water-in-oil emulsions thereof.

[0017] In an optional embodiment, the adhesive film is selected from gelatin film and / or hydrophilic film.

[0018] In an optional embodiment, the gelatin film is prepared from a gelatin film solution, which, by mass fraction, comprises: 100 parts water, 20-60 parts gelatin, 1-5 parts oil emulsion, 4-18 parts glycerol, 0.1-10 parts sweetener, and / or 0.01-0.2 parts hydrophilic gum; wherein the mass ratio of gelatin to glycerol is 2.5-10, and the gel kinetics of the gelatin is 150-250 bloomg.

[0019] In an optional embodiment, the hydrophilic film is prepared from a hydrophilic film solution, which, by mass fraction, comprises: 100 parts water, 0.1 to 1 part hydrophilic gum, 1 to 5 parts oil emulsion, 4 to 18 parts glycerin, and 0.1 to 10 parts sweetener; the hydrophilic film does not contain gelatin.

[0020] In optional embodiments, the thickness of the rubber film is 50 μm to 250 μm, preferably 90 μm to 200 μm; the moisture content of the rubber film is 5% to 25%, preferably 10% to 20%.

[0021] In optional embodiments, the gelatin solution and the hydrophilic gum solution may or may not contain pigments.

[0022] In optional embodiments, the gelatin includes pig-derived gelatin, bovine-derived gelatin, and fish-derived gelatin, including but not limited to one or more of pig bone gelatin, pig skin gelatin, bovine bone gelatin, bovine skin gelatin, fish skin gelatin, and fish scale gelatin.

[0023] In optional embodiments, the hydrophilic gum includes, but is not limited to, one or more of gellan gum, xanthan gum, carrageenan, locust bean gum, guar gum, pectin, gum arabic, flaxseed gum, and agar.

[0024] In optional embodiments, the sweetener includes sugar alcohols, synthetic sugar substitutes, or natural sugar substitutes. The sweetener includes, but is not limited to, one or more of erythritol, sorbitol, maltitol, mannose, xylitol, sucralose, aspartame, neotame, allulose, mogroside, and steviol glycosides.

[0025] In an optional embodiment, the oil-containing emulsion comprises the following components by weight percentage: 10% to 40% vegetable oil; 1% to 5% emulsifier; and the balance being water, wherein the emulsifier includes, but is not limited to, one or more of animal protein, plant protein, modified starch, sucrose fatty acid ester, polyglycerol fatty acid ester, mono- and diglycerides of fatty acids, natural saponins, Tween, and Span.

[0026] In an optional embodiment, the oil-containing emulsion is prepared by the following method: mixing emulsifier and water, stirring at 75°C for more than 30 minutes to fully dissolve the emulsifier, obtaining an aqueous phase, and keeping it warm for later use; while maintaining stirring, slowly adding vegetable oil to the aqueous phase and mixing, and shearing at 10000 rpm for 2 minutes to obtain a crude emulsion; then treating the crude emulsion twice at 300 bar using a high-pressure homogenizer to obtain an oil-containing emulsion.

[0027] Secondly, embodiments of the present invention also provide a method for preparing the above-mentioned edible popping beads, which includes: extruding the inner core liquid and the outer rubber solution through a concentric dropper and then dripping them into a cooling liquid to cool and solidify.

[0028] In an optional embodiment, it includes: controlling the temperature of the rubber liquid to 70-85°C and the pump speed to 4.0-8.0 rpm, the temperature of the core liquid to 20-65°C and the pump speed to 25-60 rpm, the dripping rate to 4-15 drops / second, and the temperature of the coolant to 10-20°C. The coolant is preferably paraffin oil or caprylic / capric triglyceride.

[0029] In an optional implementation, the steps include: preparation of the rubber solution and the inner core solution, droplet preparation of the popping beads, cooling and shaping, centrifugal degreasing, drum drying, soaking and cleaning, and equilibration treatment.

[0030] In an optional embodiment, the method for preparing edible popping beads includes the following steps:

[0031] Preparation of gelatin solution: Weigh gelatin or hydrophilic gum, glycerin, water and sweetener into a gelling tank, stir slowly in a boiling water bath until transparent, then add oil-containing emulsion and stir to mix evenly, degas under vacuum, and keep warm at 70-85℃ for later use.

[0032] Bursting bead dripping: control the temperature of the rubber liquid at 70-85℃ and the pump speed at 4.0-8.0 rpm, the core liquid temperature at 20-65℃ and the pump speed at 25-60 rpm, the dripping rate at 4-15 beads / second, and the coolant temperature at 10-20℃. The preferred coolant is paraffin oil or caprylic / capric triglyceride.

[0033] Setting: Immerse the dripped popping beads in the coolant and set at 4°C for 0.5–2 hours;

[0034] Degreasing: After shaping, the popping beads are centrifuged at low speed of 800-2000 rpm for 10 minutes to remove surface grease;

[0035] Rotary drying: The deoiled popping beads are dried in a rotary drum at 15-25°C and 30-50% RH for 2-5 hours to reduce the moisture content of the rubber to below 15%.

[0036] Soaking and cleaning: After drying, soak the popping beads in 75-100% edible alcohol for 5-10 minutes to remove the residual cooling liquid on the surface, and then centrifuge at low speed of 800-2000 rpm for 10 minutes to remove excess alcohol.

[0037] Balancing: Place the dried popping beads into a balancing chamber at a temperature of 18-25℃ and a humidity of 35-50% for 12 hours, then package them to obtain the product.

[0038] The present invention will be further described below with reference to embodiments.

[0039] In the specification of this invention and the following embodiments, unless otherwise specified, "%" refers to weight percentage and "parts" refers to weight parts.

[0040] Source of raw materials or samples

[0041] Transparent burst beads A-B: Commercially available, domestically produced;

[0042] Frosted Bursting Beads A-B: Commercially available, domestically made;

[0043] Frosted Bursting Beads C: Commercially available, imported from Japan;

[0044] Sodium caseinate: Fonterra, New Zealand;

[0045] Modified starch: Yiruian Food Ingredients Co., Ltd.;

[0046] Sucrose fatty acid esters: Mitsubishi Chemical, Japan;

[0047] Algal oil: DHA > 40%, Shandong Youkang Biotechnology;

[0048] Glycerin: Yihai Kerry;

[0049] Sunflower seed oil: Yihai Kerry;

[0050] Soybean oil: Yihai Kerry;

[0051] Gelatin: Rousselot (USA);

[0052] Gellan gum, pectin, and carrageenan: DuPont, USA;

[0053] Five-fold concentrated lemon oil: Jiangxi Huabao Peacock Flavoring Co., Ltd.

[0054] Preparation of Bursting Beads (Example / Comparative Example)

[0055] Step 1: Preparation of oil-containing emulsion

[0056] Weigh the emulsifier and water according to the formula in Table 1, stir at 75℃ for more than 30 minutes to fully dissolve them, and keep warm for later use; slowly add the vegetable oil to the aqueous phase while stirring and mix; shear at 10000 rpm for 2 minutes to obtain a crude emulsion; process the crude emulsion twice with a 300 bar high-pressure homogenizer to obtain an oil-containing emulsion.

[0057] Table 1. Oil-containing emulsion formulations / parts by weight

[0058]

[0059] Step 2: Preparation of Rubber Solution

[0060] Weigh out the gelatin, hydrocolloid, glycerin, water, sweetener, and coloring according to the formula in Table 2 into a dissolving tank. Dissolve them slowly in a boiling water bath until transparent. Add the oil-containing emulsion, stir and mix, and keep warm at 75°C for later use.

[0061] Table 2. Formulations of rubber solutions for examples / comparative examples (parts by weight)

[0062]

[0063]

[0064] Step 3: Core Fluid Preparation

[0065] Weigh out 80 parts of algal oil, 20 parts of sunflower seed oil, and 4 parts of five-fold concentrated lemon oil by weight, and stir well at room temperature for later use.

[0066] Step 4: Making and drying popping beads

[0067] The edible popping beads of Examples 1-3 and Comparative Examples 1-5 were prepared according to the following method:

[0068] Bursting bead dripping: control the rubber liquid temperature at 80℃, the rubber liquid pump speed at 6.0 rpm, the core liquid temperature at 25℃, the core liquid pump speed at 30 rpm, the dripping rate at 8 beads / second, the coolant (caprylic / capric triglyceride) temperature at 15℃, and the coolant flow rate at 15 L / min.

[0069] Setting: Immerse the dripped popping beads in the coolant and set at 4°C for 0.5 hours;

[0070] Degreasing: After shaping, the popping beads are centrifuged at low speed (1000 rpm for 10 min) to remove surface grease;

[0071] Rotary drying: The deoiled popping beads are dried in a rotary drum at 22°C and 35% RH for 3 hours.

[0072] Soaking and cleaning: After drying, the popping beads are soaked in anhydrous ethanol for 10 minutes to remove the residual cooling liquid on the surface, and then centrifuged at low speed (1000 rpm for 10 minutes) to remove excess alcohol.

[0073] Balancing: Place the dried popping beads into a balancing chamber at a temperature of 25°C and a humidity of 40% for 12 hours, then package them to obtain the product.

[0074] Other commercially available menthol capsules:

[0075] Comparative Examples 6 and 7 are transparent popping beads A and B, respectively, which are domestically produced commercially available popping bead products;

[0076] Comparative Examples 8-9 are frosted popping beads A-B, which are domestically produced commercially available popping bead products;

[0077] Comparative Example 10 is frosted popping bead C, a commercially available popping bead product imported from Japan.

[0078] Experimental methods:

[0079] film thickness

[0080] The thickness of the rubber sheet was measured using a micrometer screw gauge, and the average value was taken from five measurements.

[0081] Rubber moisture

[0082] Thirty capsules were randomly selected as a sample and weighed to obtain the capsule mass. The capsules were then cut open, the core liquid squeezed out, and the rubber shell mass was measured. The rubber shell mass was divided by the capsule mass to obtain the rubber shell mass percentage. Since the moisture in the capsules all comes from the rubber shell, the moisture content of the capsule rubber shell can be measured indirectly by dividing the capsule moisture content by the rubber shell mass fraction.

[0083] Rubber moisture content (%) = (Moisture content of menthol capsules / Rubber mass fraction) × 100%

[0084] Experimental results:

[0085] Rubber film thickness and rubber moisture

[0086] Table 3. Film thickness and moisture content of rubber films in the examples and comparative examples

[0087]

[0088]

[0089] As shown in Table 3, the film thickness of all examples and comparative examples ranged from 90 μm to 200 μm, indicating a moderate film thickness that provides good texture while maintaining sufficient mechanical strength. Except for Comparative Example 5, the moisture content of the film ranged from 10% to 20%. Appropriate moisture content, while ensuring sufficient rigidity, allows the film to exhibit good toughness. The diameter of the popping beads products from all examples and comparative examples ranged from 6 mm to 6.4 mm, with uniform particle size and high sphericity.

[0090] Example / Comparative Example: Characteristics of Bursting Beads

[0091] Experimental methods:

[0092] Pretreatment methods for the characteristics of menthol capsules with different initial water activity (Aw) of different rubbers at different temperatures:

[0093] Step (1): The burst bead products of Examples 1-3 and Comparative Examples 1-10 prepared in the first part were placed in constant temperature and humidity chambers at 25°C and different relative humidities (25%RH, 40%RH, 50%RH, 60%RH, 70%RH and 80%RH) for more than 48 hours, so that the initial Aw of the burst beads reached 0.25±0.03, 0.40±0.03, 0.50±0.03, 0.60±0.03, 0.70±0.03 and 0.80±0.03, respectively.

[0094] Step (2): After sealing the popping beads from step (1) in a box, vacuum pack them in a double-layered aluminum foil bag;

[0095] Step (3): Place the burst beads from step (2) in a constant temperature and humidity chamber at temperatures of 5℃, 25℃, 30℃, 34℃, 37℃, 45℃, 50℃, 55℃ or 60℃ and relative humidity of 25%RH, 40%RH, 50%RH, 60%RH, 70%RH or 80%RH for 24 hours. Among them, the storage humidity corresponding to the burst beads with an initial Aw of 0.25±0.03 is 25%RH, the storage humidity corresponding to the burst beads with an initial Aw of 0.4±0.03 is 40%RH, the storage humidity corresponding to the burst beads with an initial Aw of 0.5±0.03 is 50%RH, the storage humidity corresponding to the burst beads with an initial Aw of 0.6±0.03 is 60%RH, the storage humidity corresponding to the burst beads with an initial Aw of 0.7±0.03 is 70%RH, and the storage humidity corresponding to the burst beads with an initial Aw of 0.8±0.05 is 80%RH.

[0096] Step (4): Perform texture analysis on the popping beads before and after storage in step (3);

[0097] Step (5): Perform sensory evaluation on the popping beads before and after heat treatment in step (3), mainly including the rubberized texture, the adhesion of the rubber, and the color change of the rubber. The color change of the rubber is mainly judged by whether the frosting fades and whether the color of the rubber changes.

[0098] Texture (hardness) analysis of burst beads

[0099] The test was conducted using the compression mode of a texture analyzer (Bolefe CT3). The parameters were as follows: 30% compression, 1.0 mm / s downward speed, 3s waiting time, 5g trigger point load, one cycle, and the hardness value was recorded. Seven measurements were taken, the highest and lowest values ​​were removed, and the average of the five results was taken.

[0100] Experimental results:

[0101] Hardness of the popping beads in the examples / comparative examples at different temperatures

[0102] The burst beads products of the examples and comparative examples were stored in a constant temperature and humidity chamber at 25°C and 40%RH for more than 48 hours. After the rubber water activity reached 0.40±0.03, they were boxed, vacuum-packed with two layers of aluminum foil, and then heat-treated in an environment of 5°C to 60°C and 40%RH for 24 hours. The 30% deformation hardness of the burst beads was tested using a texture analyzer (Bolefeld CT3).

[0103] Table 4 shows the maximum hardness values ​​of the initial water-activated Aw0.4 rubber beads of the examples / comparative examples at different temperatures (5℃~60℃) with a 30% deformation degree.

[0104] Table 4. Hardness of the popping beads at 30% deformation (rubber Aw 0.40) at different temperatures for the Examples / Comparative Examples, in g.

[0105]

[0106]

[0107] Note: " / " indicates that the hardness is too low, there is no need to test it or it cannot be measured; "cracked" indicates that the texture analyzer cracked before reaching 30% deformation.

[0108] Table 4 shows that the 30% deformation hardness of all the popping beads in the examples was within the range of 800g to 3400g within the temperature range of 5℃ to 60℃, exhibiting good popping texture and heat resistance stability. In Comparative Example 1, the hardness of the popping beads significantly decreased to below 200g when the temperature exceeded 37℃, losing the basic popping texture requirement. The popping beads of Comparative Example 2 had a hardness value exceeding 4000g within the temperature range of 5℃ to 45℃; this excessive hardness made them difficult to bite through during consumption. The popping beads of Comparative Example 3 were hard and brittle at lower temperatures (e.g., 5℃), with low mechanical strength, making them prone to breakage. Above 45℃, the hardness significantly decreased to below 220g, losing the popping texture and exhibiting poor heat stability. In Comparative Example 4, the hardness significantly decreased to below 300g when the temperature exceeded 50℃, resulting in a significant decrease in the popping texture. The popping beads of Comparative Example 5, due to their high glycerol content and strong plasticity, showed a significant decrease in hardness to below 250g above 30℃, resulting in no popping texture. Comparative Examples 6 and 7 are commercially available transparent popping beads, and Comparative Examples 8 and 10 are commercially available frosted popping beads. The hardness of these popping bead products is within the range of 400g to 3000g in the range of 5℃ to 45℃, indicating that these commercially available popping bead products have a good popping taste in an environment of 40% RH and 5℃ to 45℃.

[0109] Bursting beads hardness of examples / comparative examples under different humidity conditions

[0110] The burst beads products of the examples and comparative examples were stored for 24 hours in environments of 25°C 25%RH, 25°C 40%RH, 25°C 50%RH, 25°C 60%RH, 25°C 70%RH and 25°C 80%RH, respectively, and then the 30% deformation hardness of the burst beads was tested using a texture analyzer (Bolefe CT3).

[0111] Table 5 shows the maximum hardness values ​​of the burst beads of the examples / comparative examples after storage at 25°C in different humidity environments (25%RH~80%RH) with a 30% deformation.

[0112] Table 5. Hardness of the popping beads of the Examples / Comparative Examples at 30% deformation under different humidity conditions (storage temperature 25°C), in g

[0113]

[0114]

[0115] Note: " / " indicates that the hardness is too low, there is no need to test it or it cannot be measured; "cracked" indicates that the texture analyzer cracked before reaching 30% deformation.

[0116] Table 5 shows that the burst beads of all embodiments had a hardness of 300g to 4000g at 30% deformation within a RH range of 25% to 80%, exhibiting good bursting texture and moisture-proof properties. In Comparative Example 1, the burst bead hardness significantly decreased to below 200g at RH above 50%, losing the essential bursting texture required for a bursting mouth. The burst bead product of Comparative Example 2 had a hardness exceeding 10kg in a relatively dry environment of 25% RH, making it difficult to bite through and unacceptable to consumers. The burst beads of Comparative Examples 3 and 4 were brittle and had low mechanical strength in relatively dry environments, breaking before reaching 30% deformation. Their hardness significantly decreased at RH above 70%, resulting in a loss of bursting texture. The burst bead product of Comparative Example 5, due to its high glycerin content and good hygroscopicity, experienced a significant decrease in hardness to below 150g when the ambient humidity exceeded 40% RH, completely lacking bursting properties. Comparative Examples 6 and 7 were commercially available transparent burst beads, while Comparative Examples 8 and 10 were commercially available frosted burst beads. Table 5 shows that ambient humidity significantly affects the hardness of the different commercially available burst beads. All commercially available burst beads exhibited a significant decrease in hardness to below 250g at RH levels exceeding 70%, demonstrating high hygroscopic sensitivity. Specifically, the burst beads of Comparative Example 6 required RH levels exceeding 60%, while Comparative Example 10 only needed RH levels exceeding 50% for its burst bead product to reach a hardness below 250g, essentially lacking a bursting sensation. This poses a significant challenge to the sealing of burst bead packaging and the dehumidification effect of desiccant sheets.

[0117] Adhesion of menthol capsules in Examples / Comparative Examples at Different Temperatures

[0118] The gelatin or hydrophilic adhesives in the capsule shells of pod bursting beads undergo a glass transition at high temperatures, changing from a glassy state to a viscoelastic state. This results in a certain degree of adhesion, which seriously affects the quality of pod bursting beads and directly impacts consumers' purchasing desire.

[0119] Table 6 shows the adhesion of the rubber beads after the initial water-activated Aw0.4 of the rubber shells in the examples / comparative examples were stored at different temperatures (5℃~60℃) for 24 hours.

[0120] Table 6. Adhesion of the menthol capsules in the Examples / Comparative Examples at Different Temperatures (Capacity Aw 0.40)

[0121]

[0122] Table 6 shows that, under the condition of Aw0.4 for rubber water activity, all the burst beads in the examples did not exhibit adhesion at temperatures ranging from 5°C to 60°C, demonstrating good heat-resistant anti-adhesion performance. Except for commercially available transparent burst bead A (Comparative Example 6), other commercially available burst beads (Comparative Examples 7-10) all exhibited good heat-resistant anti-adhesion properties at temperatures ranging from 5°C to 60°C. The burst bead of Comparative Example 1 showed adhesion problems at temperatures exceeding 37°C, indicating poor heat-resistant anti-adhesion performance. When the glycerol content in the rubber was high, the anti-adhesion effect was even worse after heating; for example, Comparative Example 5 showed severe rubber adhesion problems at temperatures exceeding 30°C. The burst beads of Comparative Examples 2-3 began to adhere at 45°C, exhibiting relatively good heat-resistant anti-adhesion performance, but the anti-adhesion effect was still lower than the requirements of this invention.

[0123] Adhesion of menthol capsules in Examples / Comparative Examples under Different Humidity Levels

[0124] Table 7 shows the adhesion of the capsule shells of the Examples / Comparative Examples after storage at 25°C in different humidity environments (25%RH~80%RH) for 24 hours.

[0125] Table 7. Adhesion of menthol capsules in Examples / Comparative Examples under Different Humidity Conditions (Storage Temperature 25°C)

[0126]

[0127]

[0128] Table 7 shows that all the capsules obtained in this invention did not exhibit significant adhesion within a wide humidity range of 25%RH to 80%RH, demonstrating good moisture absorption and anti-adhesion effects. Except for Comparative Example 3, all comparative examples showed clumping and severe adhesion after 24 hours of storage in a high humidity environment of 80%RH. When the glycerol content in the rubber was high, severe adhesion occurred when the relative humidity exceeded 50% (Comparative Example 5). Regarding commercially available capsules, frosted capsules A-B (Comparative Examples 8-9) began to adhere at 70%RH, while transparent capsules (Comparative Examples 6-7) generally showed rubber adhesion at humidity levels exceeding 60%RH.

[0129] Color changes of the menthol capsules in the Examples / Comparative Examples at different temperatures

[0130] Table 8 shows the color change of the rubber capsules after being stored at different temperatures (5℃~60℃) for 24 hours in the examples / comparative examples of the initial water-activated Aw0.4.

[0131] Table 8. Adhesion of the menthol capsules in the Examples / Comparative Examples at different temperatures (capacity Aw 0.40)

[0132]

[0133] Table 8 shows that the color of the burst beads obtained in all embodiments of the present invention remained essentially unchanged within the temperature range of 5℃ to 60℃. Commercially available frosted burst beads A and B began to show frosted discoloration above 50℃, and the frosting completely disappeared at 60℃, turning them into essentially transparent burst beads (Comparative Examples 8-9). Commercially available frosted burst beads C showed essentially no color change within the temperature range of 5℃ to 60℃ under a rubber layer Aw0.4 (Comparative Example 10), which may be related to the unique composition of its rubber layer.

[0134] Compared to frosted menthol beads, transparent menthol beads exhibit better heat resistance stability in terms of rubber color. Commercially available transparent menthol beads (Comparative Examples 6 and 7) all showed excellent color stability up to 55°C. This may be related to the composition of frosted menthol beads. Existing commercially available frosted menthol beads appear to primarily form due to the precipitation of excess sugar alcohols in the rubber at low temperatures. As storage temperature increases, the free water content in the rubber increases, dissolving some of the sugar alcohols, resulting in partial or complete fading of the frosted texture. Transparent menthol beads, because they contain no or very low levels of sugar alcohols, do not suffer from the problem of heat-induced fading associated with frosted rubber. Their color changes are more indicative of the stability of the rubber's pigments.

[0135] Color changes of menthol capsules in examples / comparative examples under different humidity levels

[0136] Table 9 shows the color change of the capsule shell of the Examples / Comparative Examples after storage at 25°C in different humidity environments (25%RH~80%RH) for 24 hours.

[0137] Table 9. Adhesion of menthol capsules in Examples / Comparative Examples under Different Humidity Conditions (Storage Temperature 25°C)

[0138]

[0139] Table 9 shows that all the capsules obtained in this invention did not exhibit significant color changes in the rubber within a wide humidity range of 25%RH to 80%RH, demonstrating good moisture absorption and color stability. Commercially available transparent capsules (Comparative Examples 6-7) began to show color fading in environments exceeding 70%RH. The stability of the color of commercially available frosted capsules after moisture absorption was significantly lower than that of transparent capsules; commercially available frosted capsules (Comparative Examples 8-10) began to show discoloration at 60%RH. This may be because after the sugar alcohol in the frosted capsule rubber absorbs moisture, the sugar alcohol saturation decreases, resulting in partial or complete fading of the frosted texture.

[0140] In summary, the edible popping beads obtained in this embodiment of the invention exhibit excellent popping texture under conditions of 5℃~60℃ and a rubber water activity (Aw) of 0.25~0.8. After being stored for 24 hours at 5℃~60℃ and 25%RH~80%RH, the popping bead product did not show any adverse phenomena such as rubber adhesion or significant color changes.

[0141] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. An edible popping bead, characterized in that, The edible popping beads comprise an inner core liquid and an outer gelatin film, wherein the gelatin film includes a gelatin film and / or a hydrophilic gelatin film; the gelatin film is prepared from a gelatin solution, which, by mass fraction, comprises: 100 parts water, 20-60 parts gelatin, 1-5 parts oil emulsion, 4-18 parts glycerol, 0.1-10 parts sweetener, and / or 0.01-0.2 parts hydrophilic gelatin, wherein the mass ratio of gelatin to glycerol is 2.5-10, and the gel kinetics of the gelatin is 150-250 blooms. g; The hydrophilic membrane is prepared from a hydrophilic gel solution, which, by mass fraction, comprises: 100 parts water, 0.1-1 parts hydrophilic gel, 1-5 parts oil-containing emulsion, 4-18 parts glycerin, and 0.1-10 parts sweetener. The hydrophilic membrane does not contain gelatin. The gelatin solution and the oil-containing emulsion in the hydrophilic gel solution comprise the following components by mass percentage: 10%-40% vegetable oil; 1%-5% emulsifier; and the balance being water. The edible popping beads, when stored at a temperature of 5℃~60℃ and a relative humidity of 25%RH~80%RH for no more than 24 hours, have a hardness greater than 300g. The hardness is the maximum hardness value of the edible popping beads when they are deformed by 30% in the compression mode of a texture analyzer. The edible popping beads do not stick together or undergo significant changes in color when stored for up to 24 hours at a temperature of 5℃~60℃ and a relative humidity of 25%RH~80%RH.

2. The edible popping beads according to claim 1, characterized in that, The diameter of the edible popping beads is 4mm to 8mm.

3. The edible popping beads according to claim 2, characterized in that, The diameter of the edible popping beads is 5.8mm to 6.8mm.

4. The edible popping beads according to claim 1, characterized in that, The core fluid includes oils and / or oil-soluble fragrances.

5. The edible popping beads according to claim 4, characterized in that, The core liquid includes at least one of plant-derived oils, animal-derived oils, microbial-derived oils, and water-in-oil emulsions thereof.

6. The edible popping beads according to claim 1, characterized in that, The gelatin solution and hydrophilic gum solution may or may not contain pigments.

7. The edible popping beads according to claim 1, characterized in that, The gelatin is derived from pig-derived gelatin, bovine-derived gelatin, and fish-derived gelatin, and includes one or more of pig bone gelatin, pig skin gelatin, bovine bone gelatin, bovine skin gelatin, fish skin gelatin, and fish scale gelatin.

8. The edible popping beads according to claim 1, characterized in that, The hydrophilic gum includes one or more of gellan gum, xanthan gum, carrageenan, locust bean gum, guar gum, pectin, gum arabic, flaxseed gum, and agar.

9. The edible popping beads according to claim 1, characterized in that, The sweeteners include sugar alcohols, synthetic sugar substitutes, or natural sugar substitutes, including one or more of erythritol, sorbitol, maltitol, mannose, xylitol, sucralose, aspartame, neotame, allulose, mogroside, and steviol glycosides.

10. The edible popping beads according to claim 1, characterized in that, The emulsifier includes one or more of animal protein, plant protein, modified starch, sucrose fatty acid ester, polyglycerol fatty acid ester, fatty acid mono- and diglycerides, natural saponins, Tween, and Span.

11. A method for preparing edible popping beads according to any one of claims 1 to 10, characterized in that, It includes: The inner core liquid and the outer rubber solution are squeezed through concentric droppers and then dripped into the coolant to cool and solidify.

12. The preparation method according to claim 11, characterized in that, It includes: Control the temperature of the rubber solution to 70~85℃ and the pump speed to 4.0~8.0rpm, the core solution temperature to 20~65℃ and the pump speed to 25~60rpm, the dripping rate to 4~15 drops / second, and the coolant temperature to 10~20℃. The coolant is selected from paraffin oil or caprylic / capric triglyceride.

13. The preparation method according to claim 11, characterized in that, Includes the following steps: The process includes preparing the rubber solution and inner core solution, droplet preparation of the popping beads, cooling and shaping, centrifugation for degreasing, drum drying, soaking and cleaning, and equilibration treatment.

14. The preparation method according to claim 13, characterized in that, Includes the following steps: Preparation of gelatin solution: Weigh gelatin or hydrophilic gum, glycerin, water and sweetener into a gelling tank, stir slowly in a boiling water bath until transparent, then add oil-containing emulsion and stir to mix evenly, degas under vacuum, and keep warm at 70-85℃ for later use. Popping bead dripping: control the temperature of the rubber solution to 70~85℃, the pump speed to 4.0~8.0rpm, the core liquid temperature to 20~65℃, the pump speed to 25~60rpm, the dripping rate to 4~15 beads / second, the coolant temperature to 10~20℃, and the coolant to be selected from paraffin oil or caprylic / capric triglyceride. Setting: Immerse the dripped popping beads in the coolant and set at 4°C for 0.5~2 hours; Degreasing: After shaping, the popping beads are centrifuged at low speed of 800~2000rpm for 10min to remove surface grease; Rotary drying: The deoiled capsules are dried in a rotary drum at 15~25℃ and 30~50%RH for 2~5 hours until the moisture content of the rubber is below 15%. Soaking and cleaning: After drying, soak the popping beads in 75~100% edible alcohol for 5~10 minutes to remove the residual coolant on the surface, and then centrifuge at low speed of 800~2000 rpm for 10 minutes to remove excess alcohol. Balancing: Place the dried popping beads into a balancing chamber at a temperature of 18-25℃ and a humidity of 35-50% for 12 hours, then package them to obtain the product.

Images