Capsule for adding food and drink

Abstract

Provided are a capsule for food and beverage addition, which has a good texture when added to a food and beverage having a high water content, a method for producing the capsule, and a food and beverage to which the capsule is added. The capsule for food and drink addition contains an oily component and a fragrance in the content and a film-forming matrix in the capsule film, and satisfies the following formulae (1) and (2): Formula (1): 1.5 lt; xlt; 2.0 [wherein X is an integrated area value (load (N) * time (sec)) until a first maximum value is reached when the capsule is broken by applying pressure under a load of 80%; and formula (2): 0.09 lt; ylt; 0.16 [wherein Y is an integrated area value (load (N) * time (sec)) from a first maximum value to a first minimum value when the capsule is broken by applying pressure under a load of 80%].

Description

Technical Field

[0001] The present invention relates to a capsule for adding to a food or drink having an excellent taste when the capsule is added to a food or drink having a high water content such as a beverage, fermented milk, dessert and sauce, a method for producing the capsule, and a food or drink containing the capsule. Background Art

[0002] Edible capsules are recently used in Japan for various occasions. Capsules in tablet form are taken directly, and capsules are also often added to food.

[0003] Here, as foods to which capsules are added, those shown in Patent Documents 1, 2, 3, and 4 are known. Patent Document 1 describes an edible product containing microcapsules for preventing deterioration or loss of flavor of foods subjected to heat treatment at high temperatures. In addition, Patent Document 2 describes microcapsules for beverages with excellent heat resistance. Patent Document 3 describes a dessert dairy product containing microcapsules encapsulating oily aroma components and which can impart a well-harmonized flavor of milk flavor and the flavor of oily aroma components. In addition, Patent Document 4 describes a novel jelly candy in which even if the microcapsules having a small particle size are destroyed by chewing in the mouth, they achieve the development of an unprecedented aroma and a variety of tastes and are rich in palatability and preference for various colors, etc. Patent Document 5 describes a method for manufacturing a disintegrable seamless capsule.

[0004] However, patent documents 1 and 2 relate to the invention of capsules with excellent heat resistance that can resist high temperature pasteurization of food, and the capsule of patent document 3 is also intended to produce fragrance by chewing as in the present invention, but is easily destroyed by chewing and does not affect the original mouthfeel of the food added with capsules as in the present invention. The purpose of the capsule of patent document 4 is that the capsule is indeed destroyed even in semi-solid jelly (which is hardened and almost solid), but the capsule is not intended to affect the mouthfeel of jelly. The capsule of patent document 5 is envisioned to be used for smoking utensils and disintegrated by finger compression, and the capsule is not envisioned to be used in foods with high water content and chewing. Therefore, none of the above-mentioned documents mention the numerical values ​​of the mouthfeel, destruction characteristics, water resistance, and acid resistance of the capsule.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent document 1: JP4733040B

[0008] Patent Document 2: JP4097415B

[0009] Patent Document 3: JPH11-155480A

[0010] Patent Document 4: JPH06-59178B

[0011] Patent Document 5: JP2019-170383A Summary of the Invention

[0012] Problems to be Solved by the Invention

[0013] Methods for changing the flavor or texture of food and beverages include the addition of fruits, jams, grains, honey, or chocolate, the formation of multiple layers of sauces, or post-addition, etc. However, once the ingredients or sauces have been added, it is difficult to remove them, and the individual flavor or texture of the food and beverage itself cannot be felt. The change in flavor or texture is irreversible.

[0014] Here, capsules having an edible shell, etc. are used in the food field. Typical examples thereof include artificial salmon roe and seamless capsules, etc. By chewing the capsules, changes in flavor or texture can be enjoyed. In addition, consumers can decide how to chew the capsules according to their own will, and can enjoy the change in flavor with each bite. However, when conventional capsules are added to food and beverages, the capsules swell due to water and have a pasty texture, so the original purpose of enjoying the texture by chewing cannot be achieved. In addition, there is no knowledge of any numerical values for the preferred texture after water absorption.

[0015] Therefore, the problem of the invention of the present application is to provide a food and beverage additive capsule having an excellent texture when added to a food and beverage having a high water content, a method for manufacturing the capsule, and a food and beverage containing the capsule.

[0016] Solutions to the Problems

[0017] As a result of extensive research to solve this problem, the present inventors found that when the physical property values of a food and beverage additive capsule immersed in a food and beverage having a high water content such as fermented milk are within a certain value range, a popping plump texture is obtained, and thus the present invention was completed.

[0018] The capsule containing a flavoring agent of the present invention is characterized as follows:

[0019] [1] A food and beverage additive capsule, which is a capsule containing a content and a capsule shell,

[0020] wherein the content contains an oily component and a flavoring agent,

[0021] the capsule shell contains a shell-forming matrix, and

[0022] the capsule satisfies the following formula (1) and formula (2),

[0023] 1.5 < X < 2.0 Formula (1),

[0024] where X is the integrated area (load (N) × time (seconds)) up to the first maximum when the capsule is broken by applying pressure to the capsule at 80% load, and

[0025] 0.09 < Y < 0.16 Equation (2),

[0026] where Y is the integrated area (load (N) × time (seconds)) from the first maximum to the first minimum when the capsule is broken by applying pressure to the capsule at 80% load.

[0027] The capsule of [2][1], wherein the particle size of the capsule is 2.0 to

[0028] The capsule of [3][1], wherein the slope between the first maximum and the first minimum is -30 N / second or less.

[0029] The capsule of [4][1], wherein the first minimum is 0.9 N or less.

[0030] The capsule of [5][1], wherein the second maximum is 2.5 N or less.

[0031] The capsule of [6][2], wherein the slope between the first maximum and the first minimum is -30 N / second or less.

[0032] The capsule of [7][2], wherein the first minimum is 0.9 N or less.

[0033] The capsule of [8][2], wherein the second maximum is 2.5 N or less.

[0034] [9] A method for manufacturing the capsule according to any one of [1] to [8],

[0035] which is a method for manufacturing a capsule by a dropping method, the dropping method including adding the discharged droplets simultaneously discharged from a double nozzle placed in a concentric circle from an inner nozzle and an outer nozzle to a coolant,

[0036] wherein the inner nozzle discharges the capsule content liquid,

[0037] the outer nozzle discharges the shell layer liquid,

[0038] the capsule content liquid contains an oily component and a fragrance, and

[0039] the shell layer liquid contains a shell-forming matrix,

[0040] wherein the method includes a step of immersing the obtained capsule in a crosslinking agent liquid.

[0041]

[10] A food or drink product containing the capsule according to any one of [1] to [8].

[0042]

[11] The food or beverage of

[10] has a water content of 60% or more.

[0043]

[12] The food or beverage of

[10] has a pH value of 7 or less. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 It consists of the following graphs: Each graph represents the change in load when a capsule is broken by applying pressure to the capsule at 80% load. Figure 1 The area "X" of (1) represents the integrated area, and Figure 1 The area "Y" of (2) represents the integrated area. DETAILED DESCRIPTION

[0045] The present invention will be described in detail below. In this specification, each aspect of the present invention is described separately, but the subject matter, definition of terms and embodiments described in each aspect may be applicable to other aspects.

[0046] The particle size of the capsule of the present invention is 2.0 to Preferably 2.3 to When the particle size is small, there is a high possibility that the capsule cannot be broken by chewing, and the influence on the mouthfeel becomes small, however, when the particle size is large, the presence in the mouth is too strong, and the mouthfeel is deteriorated instead.

[0047] Furthermore, it was found in the present invention that the physical property values ​​representing the mouthfeel of the capsule can be defined as follows.

[0048] When measuring the physical properties of food, generally speaking, two consecutive loads are applied to the food with a plunger, and the physical properties of the food are indicated by the maximum load and cohesion (the ratio of the deformation amount of the first and second times), etc. However, the capsule of the present invention is broken with the first load of the plunger. The capsule is already broken when the second load is applied, and only the load corresponding to the shell thickness is calculated. The inventors have found that when data such as load calculated with the first load are analyzed based on the following viewpoints, physical properties that appropriately represent the elastic, crisp and full taste of the capsule of the present invention can be defined.

[0049] The capsule of the present invention is produced by a production method called a dropping method and is produced by treating to achieve desired conditions. The dropping method is a production method using a phenomenon in which a droplet dropped from a nozzle into a fluid becomes spherical by surface tension.

[0050] Examples of the shell-forming matrix for forming the shell of the capsule of the present invention include a mixture of protein and water-soluble polyol, a mixture of protein, water-soluble polyol and polysaccharide, and a mixture of polysaccharide and water-soluble polyol, etc. Examples of proteins include gelatin, collagen, etc. Examples of water-soluble polyols include sorbitol, mannitol, glycerol, propylene glycol, polyethylene glycol, glucose, fructose, galactose, arabinose, mannose, rhamnose, maltose, raffinose, sucrose, erythritol, maltitol, trehalose, lactose, and xylose, etc. Examples of polysaccharides include agar, gellan gum, xanthan gum, locust bean gum, pectin, psyllium seed gum, guar gum, furcellan, arabinogalactan, arabinoxylan, alginic acid (salt), carrageenan, gum arabic, (modified) dextrin, (modified) starch, pullulan, and carboxymethyl cellulose (salt), etc. When alginic acid (salt), gellan gum, pectin or carrageenan is used, an alkali metal salt, an alkaline earth metal salt, or an ammonium salt, etc. may be appropriately added.

[0051] In order to impart acid resistance to the shell, at least one selected from the group consisting of alginic acid (salt), carboxymethylcellulose (salt), low methoxy pectin, and high methoxy pectin is preferably added.

[0052] Regarding the capsule of the present invention, in order to obtain the desired physical properties caused by contact with water, it is preferred to perform at least one surface treatment of the capsule shell crosslinking treatment and the capsule coating treatment. The shell crosslinking treatment is suitable for the treatment of the shell containing protein. For example, crosslinking by chemical reaction using a conventionally known crosslinking agent or crosslinking by enzymatic reaction can be used.

[0053] Examples of cross-linking agents for cross-linking by chemical reaction include aldehydes, and alum, etc. Aldehydes have the characteristics of cross-linking by reacting with basic parts other than α-amino groups in basic amino acids such as arginine, lysine and histidine to form Schiff bases or enamines. Alum has the characteristics of cross-linking by forming ionic bonds with carboxyl groups other than α-carboxyl groups in acidic amino acids such as glutamic acid and aspartic acid. Cross-linking agents that can be used in the present invention include the following compounds: formaldehyde, acetaldehyde, isobutylaldehyde, ethyl vanillin, citronellal, cinnamaldehyde, decanal, vanillin, valeraldehyde, hydroxycitronellal, butyraldehyde, propionaldehyde, L-perillaldehyde, benzaldehyde, trans-2-pentenal, 2-methylbutyraldehyde, trans-2-methyl-2-butenal, 3-methyl-2-butenal, and potassium alum, etc. When the shell is cross-linked using such a cross-linking agent, for example, after preparing a wet capsule by the above method, the capsule is fully washed with water and added to an aqueous solution containing a cross-linking agent, and the shell is cross-linked.

[0054] The amount of crosslinking agent used and the duration of action also depend on the crosslinking agent. Specifically, the obtained capsule is added to an aqueous solution containing 0.1 to 10%, preferably 0.5 to 2% of the crosslinking agent to contact it for 10 to 300 seconds. In general, the contact is effectively carried out by stirring. The mass of the aqueous solution containing the crosslinking agent is preferably 0.1 to 100 times the mass of the capsule. After the shell is crosslinked, the capsule is obtained by fully washing with water to remove the aqueous solution containing the crosslinking agent. The water content contained in the shell can be appropriately removed by drying. In this way, crosslinking by chemical reaction is carried out.

[0055] Examples of enzymes used for cross-linking by enzymatic reaction include transglutaminase, etc. Transglutaminase has a function of achieving cross-linking by forming peptide bonds with free amino groups and free carboxyl groups. When transglutaminase is used for cross-linking, the uncross-linked capsules obtained by the above method are added to an aqueous solution containing 0.5 to 10%, preferably 0.5 to 2%, of the enzyme to contact them for 1 to 300 minutes.

[0056] Generally speaking, stirring is effective for cross-linking. The mass of the aqueous solution containing the enzyme as a cross-linking agent is preferably 0.1 to 100 times the mass of the capsule. By washing the capsule with water, a cross-linked capsule is obtained. The water content contained in the shell can be appropriately removed by drying.

[0057] In each of the above treatments, the degree of cross-linking can be controlled by adjusting the pH and temperature of the cross-linking agent, and a desired mouthfeel can be obtained.

[0058] The capsule of the present invention comprises two layers, namely the content and the shell, and the physical properties of the capsule are indicated by two maxima of stress (see Figure 1 ). Here, "first maximum" means the hardness of the food and is the first stress (N) observed when the first load is applied to the food with a plunger. "Second maximum" is the second stress (N) observed when the first load is applied to the food with a plunger. The first minimum is the stress (N) between the first maximum and the second maximum and is considered to be generated by the first stage rupture of the capsule. Here, the stress (N) in the measurement is the value measured with a taste analyzer (type: TX-XT Plus, manufactured by EKO INSTRUMENTS CO., LTD.) at 80% load. When the distance between the point where the plunger detects the load and the sample stage is regarded as 100%, the 80% load is a state in which the plunger is pushed in until the distance becomes 20%.

[0059] The content contained in the capsule of the present invention can be appropriately selected according to the food or drink to which the capsule is added, but for example, honey flavoring, mint flavoring, lemon oil, or orange oil can be preferably used.

[0060] The food or drink product added with the capsule of the present invention is a beverage, fermented milk, dessert, sauce, etc., and a semi-solid food can also be used when the physical properties after adding the capsule are within the numerical range of the present invention. The "food or drink products such as beverages and fermented milk" related to the present invention are food or drink products preferably having a water content of 60% or more and preferably having a pH of 7 or less.

[0061] According to the results of the sensory tests by the present inventors, it was found that in order to obtain a "crispy, bouncy and full" texture when chewing, it is important that the capsule satisfies the following formula (1) and formula (2).

[0062] 1.5 < X < 2.0 (Formula 1)

[0063] Here, X is the integral area (load (N) × time (seconds)) up to the first maximum value, which is determined by plotting the curve of the load change observed when the capsule is broken by applying pressure to the capsule at 80% load, where the vertical axis shows the load (N) and the horizontal axis shows the time (seconds).

[0064] 0.09 < Y < 0.16 (Formula 2)

[0065] Here, Y is the integral area (load (N) × time (seconds)) from the first maximum value up to the first minimum value, which is determined by plotting the curve of the load change observed when the capsule is broken by applying pressure to the capsule at 80% load, where the vertical axis shows the load (N) and the horizontal axis shows the time (seconds).

[0066] Furthermore, the slope between the first maximum value representing the sudden rupture of the capsule and the first minimum value is desirably -30 N / second or less, preferably -40 N / second or less, because the crispy, bouncy and full texture of the capsule can show when the content spurts out of the capsule. In addition, since the first minimum value generated by the rupture of the capsule can represent the completion of the spurt of the content of the capsule, the first minimum value is desirably 0.9 N or less, and the second maximum value representing the hardness of the capsule shell itself represents that almost all of the content has escaped from the capsule and is desirably 2.5 N or less, preferably 2.3 N or less.

[0067] Examples

[0068] The present invention will be further described in detail below with reference to examples, but the present invention is not limited by the examples. Unless otherwise specified, "%" in this specification indicates weight %, and "parts" in this specification indicates parts by weight.

[0069] [Manufacturing Example of Capsule]

[0070] The flavor capsule of the present invention was manufactured as follows, and various types of experiments were conducted using the manufactured flavor capsules.

[0071] 75 parts of gelatin, 20 parts of glycerin and 5 parts of low methoxyl pectin were mixed in 400 parts of distilled water and dissolved at 60° C., and the solution was left to stand for defoaming. Thus, a capsule shell layer liquid was prepared.

[0072] The capsule shell liquid and the capsule content liquid obtained by mixing 36 parts of lemon flavor, 12 parts of l-menthol, 250.5 parts of medium chain triglycerides and 1.5 parts of oil-soluble colorants were introduced into a capsule manufacturing device and discharged into flowing medium chain triglycerides (10° C.) using a concentric double nozzle, while the temperature of the capsule content liquid was maintained at 20° C. and the temperature of the capsule shell liquid was maintained at 60° C. Capsules were thus manufactured. Subsequently, the capsules were defatted, added to the same weight of a 0.3% transglutaminase aqueous solution as a reaction liquid and stirred for two hours. Then, the aqueous solution was dehydrated and subjected to a drying treatment (25° C., humidity below 50% RH), thereby obtaining a flavor capsule having a particle size of 2.3 mm.

[0073] Production Example 2-5

[0074] A flavor capsule was prepared in the same manner as in Production Example 1, except that the conditions of Production Example 1 were changed to the composition described in Table 1.

[0075] [Table 1]

[0076]

[0077] [Measurement of physical properties of capsules]

[0078] The flavor capsules produced in the above "Production Example of Capsules" were measured with the parameters shown below using a taste analyzer (TX-XT Plus model, manufactured by EKO INSTRUMENTS CO., LTD.).

[0079] <Parameters of Taste Analyzer>

[0080] Permeability 0.5mm / s

[0081] Contact detection (trigger force) 0.02N

[0082] Distortion rate 80% load

[0083] Loop twice

[0084] (Comparative Example 1)

[0085] The aqueous solution with a fat content of 1.9% obtained by dissolving 11% skim milk powder, 0.5% milk protein, 7% sugar and 3.7% cream in water is heated to 80°C, then homogenized with a homogenizer at a homogenization pressure of 18MPa, pasteurized with a plate pasteurizer at 93°C for 6 minutes, and then cooled to 45°C. Then, a lactic acid bacteria fermenter (a mixed fermenter of Lactobacillus bulgaricus and Streptococcus thermophilus) is added and mixed. The mixture is fermented in a stainless steel container at 43°C, and when the pH reaches 4.6, the curd is crushed with a shared valve and cooled to 10°C with a plate cooler to stop fermentation. Thus, crushed fermented milk (yogurt) is obtained.

[0086] The flavor capsules having a size of 2.3 mm described in Production Example 1 were immersed in crushed yogurt for 5 days, thereby obtaining fermented milk containing flavor capsules.

[0087] The flavor capsules were taken out from the fermented milk and washed with distilled water at 10° C., and the physical properties of the obtained capsules were measured. The results are shown in Table 2 below.

[0088] (Comparative Example 2)

[0089] Crushed fermented milk (yogurt) was obtained in the same manner as in Comparative Example 1. The flavor capsules described in Production Example 2 were immersed in the crushed yogurt for 5 days, thereby obtaining fermented milk containing flavor capsules.

[0090] The flavor capsules were taken out from the fermented milk and washed with distilled water at 10° C., and the physical properties of the obtained capsules were measured. The results are shown in Table 2 below.

[0091] (Examples 1 to 3)

[0092] Crushed fermented milk (yogurt) was obtained in the same manner as in Comparative Example 1. The flavor capsules described in Production Examples 3 to 5 were immersed in the crushed yogurt for 5 days, thereby obtaining fermented milk containing flavor capsules.

[0093] The flavor capsules were taken out from the fermented milk and washed with distilled water at 10° C., and the physical properties of the obtained capsules were measured. The results are shown in Table 2 below.

[0094] Regarding Comparative Examples 1 and 2 and Example Products 1 to 3, sensory evaluation was performed on the fifth day of yogurt dipping, and it was determined whether the capsules had a springy and full mouthfeel.

[0095] Five trained in-house panelists performed the evaluation, and the evaluation criteria for taste were as follows.

[0096] <Evaluation Criteria>

[0097] Determine whether it is "moderately felt" or "slightly felt or not felt". The capsule has a crisp and full mouthfeel.

[0098] <How to combine the evaluations of five panelists>

[0099] ◎: Four or five panelists felt the texture was moderately chewy and full.

[0100] ○: Two or three panelists felt moderately crisp and full texture.

[0101] ×: Other than the above.

[0102] The results of the evaluation of Comparative Examples 1 and 2 and Example Products 1 to 3 are shown in Table 2 below.

[0103] [Table 2]

[0104]

[0105] A: first maximum value, B: first minimum value, C: second maximum value

[0106] Example products 1 to 3 had mouthfeels superior to those of Comparative Example products 1 and 2 on the fifth day of immersion.

[0107] [Evaluation of capsule particle size and taste]

[0108] Crushed fermented milk (yogurt) was obtained in the same manner as in Comparative Example 1. Flavor capsules having a particle size of 1.5, 2.0, 2.3, 2.5, 2.8 or 5.0 mm were produced with the composition described in Production Example 5 and immersed in crushed yogurt alone for 5 days, thereby obtaining yogurt containing flavor capsules.

[0109] A sensory evaluation was performed to determine whether the obtained yogurt had a springy and full mouthfeel. The results are shown in Table 3. Five trained in-house panelists performed the evaluation, and the evaluation criteria for the mouthfeel were as follows.

[0110] <Evaluation Criteria>

[0111] Determine whether it is "moderately felt" or "slightly felt or not felt". The capsule has a crisp and full mouthfeel.

[0112] <How to combine the evaluations of five panelists>

[0113] ◎: Four or five panelists felt the texture was moderately chewy and full.

[0114] o: Two or three panelists felt the mouthfeel was moderately crunchy and full.

[0115] ×: Other than the above.

[0116] [Table 3]

[0117] Capsule size [mm] evaluate 1.5 × 2.0 ○ 2.3 ◎ 2.5 ◎ 2.8 ○ 5.0 ×

[0118] It was found that a particle size of 2.0 to 2.8 mm is preferred because a crunchy and full mouthfeel can be felt in the mouth with this size.

[0119] As can be seen from the above, regarding the fermented milk containing the flavor capsule of the present invention, the yogurt containing the flavor capsule can be obtained by adjusting the integral area of ​​the flavor capsule up to the first maximum to 1.5N·second to 2.0N·second, preferably 1.6N·second to 1.9N·second, adjusting the integral area between the first maximum and the first minimum to 0.09N-second to 0.16N-second, preferably 0.11N-second to 0.16N-second, adjusting the slope between the first maximum and the first minimum to below -30N / second, preferably below -40N / second, adjusting the hardness of the first minimum to below 0.9N, adjusting the second maximum to below 2.5N, preferably below 2.3N, and adjusting the particle size to 2.0 to 2.8mm, and the flavor capsule has a crisp and full taste when chewed.

Claims

1. A capsule for food and beverage addition, which is a capsule containing a content and a capsule shell, wherein the content contains an oily component and a flavor, the capsule shell contains a shell-forming matrix, and the capsule satisfies the following formula (1) and formula (2), 1.5 < X < 2.0 Formula (1), where X is the integral area (load (N) × time (seconds)) until reaching the first maximum value when the capsule is broken by applying pressure to the capsule at 80% load, and 0.09 < Y < 0.16 Formula (2), where Y is the integral area (load (N) × time (seconds)) from the first maximum value until reaching the first minimum value when the capsule is broken by applying pressure to the capsule at 80% load.

2. The capsule according to claim 1, wherein the particle size of the capsule is 2.0 to 3. The capsule according to claim 1, wherein the slope between the first maximum value and the first minimum value is -30 N / second or less.

4. The capsule according to claim 1, wherein the first minimum value is 0.9 N or less.

5. The capsule according to claim 1, wherein the second maximum value is 2.5 N or less.

6. The capsule according to claim 2, wherein the slope between the first maximum value and the first minimum value is -30 N / second or less.

7. The capsule according to claim 2, wherein the first minimum value is 0.9 N or less.

8. The capsule according to claim 2, wherein the second maximum value is 2.5 N or less.

9. A method for manufacturing the capsule according to any one of claims 1 to 8, which is a method for manufacturing a capsule by a dropping method, and the dropping method includes adding the discharged liquid droplets simultaneously discharged from a double nozzle placed concentrically with an inner nozzle and an outer nozzle to a coolant, wherein the inner nozzle discharges the capsule content liquid, the outer nozzle discharges the shell layer liquid, the capsule content liquid contains an oily component and a flavor, and the shell layer liquid contains a shell-forming matrix, wherein the method includes a step of immersing the obtained capsule in a crosslinking agent liquid.

10. A food or beverage containing the capsule according to any one of claims 1 to 8.

11. The food or beverage according to claim 10, wherein the water content is 60% or more.

12. The food or beverage according to claim 10, wherein the pH is 7 or less.

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