Heat-resistant capsules and food and beverages containing them

Abstract

A heat-resistant capsule comprising a capsule coating film containing gelatin and galactomannan and contents encapsulated by the capsule coating film.

Description

[Technical Field]

[0001] The present invention relates to a heat-resistant capsule and a food or drink containing the same. [Background technology]

[0002] Conventionally, as a method for imparting fragrances or functional ingredients to foods including candy, gum, yogurt, and jelly drinks, a method of mixing capsules filled with flavorings or functional ingredients has been known (for example, Patent Documents 1 and 2). By filling the flavorings or functional ingredients into microcapsules, it is possible to suppress the volatilization of the flavorings and stabilize the functional ingredients. One known example is candy mixed with microcapsules filled with flavorings.

[0003] In foods containing such microcapsules, the capsules may deform or melt due to heat during heating or sterilization in the manufacturing process of the food. Therefore, there is a demand for heat-resistant capsules that are less likely to deform or melt due to heat. As a method for imparting heat resistance to capsules, for example, a heat-resistant capsule technology using curdlan as the capsule shell matrix is ​​known (Patent Document 3). Another known method is to blend polysaccharides such as alginate and gellan gum into a plant-based shell base material. Another known method is to increase the capsule shell rate. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2014-516995 [Patent Document 2] Special Publication No. 2003-521551 [Patent Document 3] Japanese Patent Application Laid-Open No. 2005-52040 Summary of the Invention [Problem to be solved by the invention]

[0005] However, foods containing microcapsules require not only heat resistance but also the capsule shell to dissolve appropriately in the mouth when the food is ingested. The heat-resistant capsules of Patent Document 3 have high heat resistance, but their disintegration properties in the oral cavity are insufficient, and they may not be able to release their contents quickly. Furthermore, while the heat resistance of the capsules can be improved by increasing the coating ratio, this may result in poor disintegration properties in the oral cavity. A low coating ratio results in good disintegration properties, but may not provide sufficient heat resistance. Thus, heat resistance and disintegration properties in the oral cavity are in a trade-off relationship, and it has been difficult to simultaneously achieve both performance requirements.

[0006] The present invention provides a heat-resistant capsule that quickly disintegrates in the oral cavity, and a food or drink containing the same. [Means for solving the problem]

[0007] As a result of extensive research to achieve the above-mentioned object, the inventors have surprisingly discovered that by providing a capsule shell containing gelatin and galactomannan, the capsule does not melt even at high temperatures, but can be rapidly disintegrated in the oral cavity. That is, the present invention is as follows.

[0008] [1] A capsule shell containing gelatin and galactomannan; A content enclosed by the capsule shell; A heat-resistant capsule comprising: [2] The heat-resistant capsule according to [1] above, wherein the galactomannan is a seed-derived polysaccharide. [3] The heat-resistant capsule according to [1] or [2] above, wherein the galactomannan comprises at least one selected from the group consisting of guar gum and guar gum decomposition products. [4] The heat-resistant capsule according to any one of [1] to [3] above, wherein the content of the gelatin relative to 100% by mass of the capsule shell is 60% by mass or more. [5] The heat-resistant capsule according to any one of [1] to [4] above, wherein the content of the galactomannan per 100 parts by mass of the gelatin is 0.5 parts by mass or more. [6] The heat-resistant capsule according to any one of [1] to [5] above, wherein the capsule shell has a thickness of 30 to 150 μm. [7] The heat-resistant capsule according to any one of [1] to [6] above, wherein the capsule shell has a thickness of 50 to 150 μm. [8] The heat-resistant capsule according to any one of the above [1] to [7], wherein the shell ratio is 25% by mass or less. [9] The heat-resistant capsule according to any one of the above [1] to [8], wherein the shell rate is 10% by mass or more.

[10] A heat-resistant capsule according to any one of [1] to [9] above, which satisfies the following conditions 1 and 2: Condition 1: The heat-resistant capsule disintegrates in the human oral cavity in less than 5 minutes. Condition 2: The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 20% by mass or less in the entire aqueous solution.

[11] A heat-resistant capsule according to any one of [1] to

[10] above, which satisfies the following conditions 1 and 3: Condition 1: The heat-resistant capsule disintegrates in the human oral cavity in less than 5 minutes. Condition 3: The heat-resistant capsule has a deformation rate of 2 or less after being left for 30 minutes in an aqueous solution having a water content of 20% by mass or less in the entire aqueous solution.

[12] The heat-resistant capsule according to any one of [1] to

[11] above, wherein the capsule shell further contains at least one plasticizer selected from the group consisting of polyhydric alcohols, monosaccharides, disaccharides, oligosaccharides, sugar alcohols, polyvinyl alcohol, triacetin, starch derivatives, starch, and cellulose derivatives.

[13] The heat-resistant capsule according to any one of the above [1] to

[12] , having an outer diameter of 1.0 to 15.0 mm.

[14] A heat-resistant capsule according to any one of [1] to

[13] above, wherein the contents contain an oily component.

[15] The heat-resistant capsule according to any one of the above [1] to

[14] , which is a seamless capsule.

[16] A method for producing a heat-resistant capsule according to any one of [1] to

[15] above, A method for producing a heat-resistant capsule, comprising dropping a liquid containing the components of the capsule shell and a liquid containing the contents into a cooling medium or air.

[17] A food or drink containing the heat-resistant capsule according to any one of [1] to

[15] above.

[18] The food or drink according to

[17] above, which is a candy, confectionery, beverage, dairy product, or paste product. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a heat-resistant capsule that quickly disintegrates in the oral cavity and a food or drink containing the same. DETAILED DESCRIPTION OF THE INVENTION

[0010] The following describes an example of an embodiment of the present invention (hereinafter, sometimes referred to as "the present embodiment"). However, the embodiment described below is an example for embodying the technical idea of ​​the present invention, and the present invention is not limited to the following description. In addition, although preferred embodiments are shown in this specification, a combination of two or more of the individual preferred embodiments is also a preferred embodiment. When there are several numerical ranges for matters shown as numerical ranges, the lower limit and upper limit can be selectively combined to form a preferred embodiment. In this specification, when a numerical range is stated as "XX to YY", it means "XX or more and YY or less."

[0011] <Heat-resistant capsule> The heat-resistant capsule of the present invention (hereinafter sometimes referred to as "capsule") comprises a capsule shell containing gelatin and galactomannan, and a content enclosed by the capsule shell. The present inventors have conducted extensive research into formulations for capsules that simultaneously satisfy both heat resistance and oral disintegration requirements. As a result, they have found that providing a capsule shell containing gelatin and galactomannan, preferably adding galactomannan to a gelatin-based capsule shell, is an effective formulation. Based on this formulation, the present inventors have conducted further research and have arrived at the present invention.

[0012] Here, heat resistance means that the capsules do not dissolve or disintegrate for at least 30 minutes when heated to a temperature of 90°C to 100°C in an aqueous solution containing 15% or less by mass of water. Furthermore, it is preferable that the capsules do not dissolve or disintegrate for at least 15 minutes when heated to a temperature of 100°C to 130°C in an aqueous solution containing 15% or less by mass of water, and it is even more preferable that the capsules do not dissolve or disintegrate for at least 10 minutes when heated to a temperature of 130°C to 150°C.

[0013] [Capsule membrane] <gelatin> Gelatin is the base of the capsule shell. The type of gelatin is not particularly limited as long as it does not impair the effects of the present invention. Examples of gelatin include pig gelatin, bovine gelatin, and fish gelatin. Gelatin can also be acid-processed gelatin or alkali-processed gelatin, which are classified according to the production method. These may be used alone or in combination of two or more types. Commercially available gelatin can be used.

[0014] The gelatin content relative to 100% by mass of the capsule shell is preferably 60% by mass or more. If the gelatin content is 60% by mass or more, the heat resistance of the capsule can be further improved. From the viewpoint of heat resistance, the gelatin content is more preferably 65% ​​by mass or more, even more preferably 70% by mass or more, and may even be 75% by mass or more. Furthermore, from the viewpoint of achieving excellent disintegration properties in the oral cavity while maintaining the strength of the capsule, the gelatin content relative to 100% by mass of the capsule shell is preferably 95% by mass or less, more preferably 90% by mass or less.

[0015] <Galactomannan> The capsule shell of this embodiment contains gelatin and galactomannan, and thus can simultaneously satisfy both the requirements of heat resistance and disintegrability in the oral cavity. Galactomannan is a compound in which galactose (α-D-galactopyranose) is bonded via an α-(1-6) bond to a linear main chain of mannose (β-(1-4)-D-mannopyranose). The galactomannan is a compound derived from plants or fungi. In the present embodiment, the galactomannan is preferably a seed-derived polysaccharide. The seed-derived polysaccharide is preferably at least one selected from the group consisting of guar gum, psyllium seed gum, flax seed gum, tamarind sea gum, tara gum, locust bean gum (carob bean gum), fenugreek gum (fenugreek gum), and hydrolyzed products thereof. Among these, from the viewpoint of achieving superior disintegration properties of the capsule shell in the oral cavity, it is more preferable to include at least one selected from the group consisting of guar gum and guar gum hydrolyzed products. From the viewpoint of further improving heat resistance and disintegration properties in the oral cavity, it is even more preferable to include a guar gum hydrolyzed product as the galactomannan. Even when the coating rate is relatively high (the coating is relatively thick), the inclusion of a guar gum decomposition product can improve heat resistance and maintain excellent disintegrability in the oral cavity.

[0016] Guar gum is a polysaccharide produced by pulverizing or extracting seeds of guar, a legume, using known means or methods. The molecular weight of guar gum is about 200,000 to 300,000. Guar gum hydrolyzate is a guar gum with a lower molecular weight. As galactomannan, a guar gum hydrolyzate with a molecular weight of about 15,000 to 30,000 can be used. Furthermore, guar gum derivatives may be used as the guar gum, and although the guar gum derivatives are not particularly limited, examples thereof include hydroxypropyl guar gum and cationized guar gum. Commercially available galactomannans can be used.

[0017] The content of galactomannan per 100 parts by mass of gelatin is preferably 0.5 parts by mass or more. If the content of galactomannan is 0.5 parts by mass or more, heat resistance can be further improved. From the viewpoint of improving disintegrability in the oral cavity, the content is more preferably 2 parts by mass or more, even more preferably 3 parts by mass or more, and may be 7 parts by mass or more, or even 11 parts by mass or more. Furthermore, from the viewpoint of improving disintegrability in the oral cavity while maintaining the strength of the capsule, the content of galactomannan per 100 parts by mass of gelatin is preferably 40 parts by mass or less, more preferably 30 parts by mass or less, and even more preferably 25 parts by mass or less.

[0018] <Optional ingredients> In this embodiment, the capsule shell may or may not contain components other than gelatin and galactomannan. As a component other than gelatin and galactomannan, a plasticizer is preferably contained from the viewpoint of adjusting the strength of the capsule shell. The plasticizer may be at least one selected from the group consisting of polyhydric alcohols, monosaccharides, disaccharides, oligosaccharides, sugar alcohols, polyvinyl alcohol, triacetin, starch derivatives, starch, and cellulose derivatives.

[0019] Examples of polyhydric alcohols include glycerin, propylene glycol, polyethylene glycol, propylene glycol, and polypropylene glycol. Examples of monosaccharides include glucose, fructose, glucose, and galactose. Examples of disaccharides include sucrose, maltose, trehalose, and coupling sugar. Examples of oligosaccharides include maltooligosaccharides. Examples of sugar alcohols include sorbitol, maltitol, lactitol, reduced isomaltulose, xylitol, mannitol, galactitol, and erusritol. Examples of starch derivatives include polydextrose, dextrin, maltodextrin, indigestible dextrin, and cyclodextrin (α, β, or γ). Examples of cellulose derivatives include hydroxymethylcellulose, hydroxypropylcellulose, methylcellulose, and carboxymethylcellulose. When the capsule shell contains a plasticizer, the content of the plasticizer relative to 100 parts by mass of gelatin is preferably 1 to 30 parts by mass, more preferably 1 to 25 parts by mass, and even more preferably 5 to 20 parts by mass.

[0020] The capsule shell may contain at least one selected from the group consisting of agar and carrageenan. From the viewpoint of achieving better disintegration properties in the oral cavity, the content of agar and carrageenan per 100 parts by mass of gelatin is preferably 1 to 50 parts by mass, more preferably 1 to 30 parts by mass.

[0021] Furthermore, the capsule shell may generally contain a film-forming component (film-forming base, film-forming agent) as an ingredient other than gelatin and galactomannan. The shell-forming component is not particularly limited and can be appropriately selected depending on the intended use of the capsule, etc. Examples of the shell-forming component include polysaccharides (or derivatives thereof), synthetic resins (such as polyvinyl alcohol), proteins (such as casein and zein), and sugar alcohols (such as sorbitol, maltitol, lactitol, reduced isomaltulose, xylitol, mannitol, galactitol, and erythritol). Examples of polysaccharides (or derivatives thereof) include seaweed-derived polysaccharides (e.g., agar, carrageenan, alginic acid or its salts (e.g., alkali metal salts (sodium salt, potassium salt, etc.), alkaline earth metal salts (calcium salt, magnesium salt, etc.), iron salts, tin salts, and other metal salts), furcellaran, curdlan, etc.), resin-derived polysaccharides (e.g., gum ghatti, gum arabic, etc.), microbial-derived polysaccharides (e.g., pullulan, welan gum, xanthan gum, gellan gum, etc.), plant-derived polysaccharides (e.g., tragacanth gum, pectin, glucomannan, starch, polydextrose, dextrin, maltodextrin, cyclodextrin, indigestible dextrin, etc.), fermented polysaccharides (e.g., diutan gum, etc.), cellulose derivatives (e.g., hydroxypropyl cellulose, hydroxypropylmethylcellulose, methylcellulose, carboxymethylcellulose, etc.), and chitosan. The film-forming component may be used alone or in combination of two or more. The film-forming component may be a component capable of forming a hydrophilic colloid.

[0022] The capsule shell may also contain other ingredients other than gelatin and galactomannan, such as colorants, flavorings, sweeteners, antioxidants, seasonings, spices, acidulants, bittering agents, salt, umami components, and solvent components such as water. The other ingredients may be used alone or in combination of two or more.

[0023] The content of the other components is preferably 40% by mass or less, may be 25% by mass or less, or may be 15% by mass or less, relative to 100% by mass of the capsule shell.

[0024] [Contents] In this embodiment, the contents are not particularly limited as long as they can be enclosed by the capsule shell within a range that does not impair the effects of the present invention. The contents may be solid, liquid, etc. From the viewpoint of maintaining a good interface with the shell, it is preferable that the contents contain an oily component. The oily component may be an oily fragrance, a liquid oil, or a hardened oil. The contents may also contain flavorings, coloring agents, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bittering agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.), microorganisms (bacteria such as lactic acid bacteria, bifidobacteria, natto bacteria, yeast, etc.; fungi such as yeast, etc.), etc.

[0025] [Manufacturing method] The capsule of this embodiment is preferably a seamless capsule, which can be produced by the method described in Japanese Patent No. 6603817. The capsules of this embodiment can be produced, for example, by dropping a liquid containing the components of the capsule shell and a liquid containing the contents into a cooling medium or air. Specifically, an apparatus is used that includes a nozzle unit concentrically equipped with an outer nozzle through which a liquid containing the components of the capsule shell passes and an inner nozzle through which a liquid containing the contents is supplied, and a forming pipe (a forming pipe located downstream of or on the axis of the nozzle unit). The liquid containing the contents is discharged from the outlet of the inner nozzle, and the liquid containing the components of the capsule shell is discharged from the outlet of the outer nozzle into the forming pipe. At this time, the capsule shell encapsulates the contents within the forming pipe through the above-mentioned discharge. The capsule shell, encapsulating the contents, is dropped into a cooling medium or air, and a capsule is formed. The dropped capsule may be dried. The manufacturing conditions, such as the temperature of the liquid containing the components of the capsule shell, the temperature of the liquid containing the contents, the cooling temperature, the cooling time, the drying temperature, and the drying time, can be appropriately selected depending on the component composition of the capsule shell and the contents, the shell rate, the shell thickness, the outer diameter of the capsule, etc.

[0026] [Physical Properties] <Coating thickness> In the capsule of this embodiment, the thickness of the capsule shell can be appropriately specified depending on the size and application of the capsule. On the other hand, from the viewpoint of easily satisfying both heat resistance and disintegrability in the oral cavity at the same time, the shell thickness is preferably 30 to 150 μm, more preferably 50 to 150 μm. If the shell thickness is within the above range, it is possible to improve both heat resistance and disintegrability in the oral cavity. From the viewpoint of further improving heat resistance, the capsule shell thickness is more preferably 40 μm or more, even more preferably 50 μm or more, and may be 60 μm or more. Furthermore, from the viewpoint of further improving disintegrability in the oral cavity, the capsule shell thickness is more preferably 140 μm or less, even more preferably 130 μm or less, even more preferably 120 μm or less, and may be 110 μm or less. In this specification, the thickness of the coating is measured by the method described in the Examples.

[0027] <Coating rate> In the capsule of this embodiment, from the viewpoint of simultaneously satisfying both the performance of heat resistance and disintegrability in the oral cavity, the shell ratio is preferably 25% by mass or less. If the shell ratio is 25% by mass or less, disintegrability in the oral cavity can be improved. Furthermore, from the viewpoint of further improving heat resistance, the shell ratio is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 16% by mass or more, and may be 19% by mass or more. In the present embodiment, the shell ratio (mass %) means the mass (mass %) of the capsule shell when the mass of the entire capsule is taken as 100 mass %. In this specification, the coating rate is measured by the method described in the examples.

[0028] <Outer diameter> The outer diameter of the capsule of this embodiment can be appropriately determined depending on the application. On the other hand, from the viewpoint of simultaneously satisfying both the performance of heat resistance and disintegrability in the oral cavity, it is preferably 1.0 to 15.0 mm, more preferably 1.5 to 10.0 mm, and even more preferably 2.0 to 5.0 mm. In this embodiment, the outer diameter of the capsule means the major axis when the planar shape (cross section) of the capsule is circular, and means the maximum diameter when the planar shape (cross section) of the capsule is not circular. In this specification, the outer diameter of the capsule is measured by the method described in the Examples.

[0029] <Heat resistance and disintegration> A preferred embodiment of the capsule of this embodiment satisfies the following conditions 1 and 2, or the following conditions 1 and 3. A more preferred embodiment satisfies all of the following conditions 1 to 3. Condition 1: The heat-resistant capsule disintegrates in the human oral cavity in less than 5 minutes, preferably less than 1 minute. Condition 2: The heat-resistant capsules do not disintegrate within 30 minutes (preferably within 60 minutes) in an aqueous solution (preferably at 80 to 160°C, more preferably at 90°C) in which the water content of the entire aqueous solution is 20% by mass or less (preferably 15% by mass or less). Condition 3: The deformation rate of the heat-resistant capsule after leaving it in an aqueous solution (preferably at 80 to 160°C, more preferably at 90°C) with a water content of 20% by mass or less (preferably 15% by mass or less) in the entire aqueous solution for 30 minutes (preferably 60 minutes) is 2 or less (preferably 1.3 or less).

[0030] The capsule of this embodiment has the property of being moderately soluble in the oral cavity. The above condition 1 is an index that indicates the melting property of the capsule in the oral cavity. Specifically, it is preferable that the contents are released within one minute after the capsule is placed in the mouth.

[0031] In the above conditions 2 and 3, the "aqueous solution" refers to an aqueous solution of a sugar or sugar alcohol. Specific examples include an aqueous solution of xylitol and water, an aqueous solution of sorbitol and water, an aqueous solution of reduced isomaltulose and water, an aqueous solution of sucrose and water, and an aqueous solution of trehalose and water. The aqueous solution of a sugar or sugar alcohol may be used, for example, in the production of food and beverage products such as candy. "Collapse" means that the shape of the heat-resistant capsule is significantly deformed. Furthermore, "collapse" also includes the case where the shape of the heat-resistant capsule is significantly deformed, causing the contents to leak out. "Deformation rate" refers to the ratio of major axis / minor axis of the heat-resistant capsule after being left at an ultimate temperature of 90°C for 30 minutes to the ratio of major axis / minor axis of the heat-resistant capsule before being placed in an aqueous solution. More specifically, the above conditions 1 to 3 are measured by the method described in the Examples.

[0032] Specifically, in the case of an aqueous solution consisting of xylitol and water, conditions 2 and 3 are as follows: Condition 2 means that the heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution at 90°C and containing 15% or less water by mass relative to 100% by mass of the total of xylitol and water. Condition 3 means that the deformation rate of the heat-resistant capsule after being left for 30 minutes in an aqueous solution at 90°C and containing 15% or less water by mass relative to 100% by mass of the total of xylitol and water is 1.3 or less.

[0033] Furthermore, the temperature of the aqueous solution in the above 2 and 3 can be adjusted to an even higher temperature. Specific examples include the following conditions 2-1, 2-2, 3-1, and 3-2. A preferred embodiment of the capsule of this embodiment satisfies one or more of the following conditions 2-1, 2-2, 3-1, and 3-2. An example of a preferred embodiment of the capsule of this embodiment is one that satisfies the above condition 1 and the following condition 2-1, or one that satisfies the above condition 1 and the following condition 3-1, or one that satisfies the above condition 1 and the following condition 2-2, or one that satisfies the above condition 1 and the following condition 3-2. A more preferred embodiment is one that satisfies all of the above condition 1, the following condition 2-1, and the following condition 3-1. Another even more preferred embodiment is one that satisfies all of the above condition 1, the following condition 2-2, and the following condition 3-2.

[0034] Condition 2-1: The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution at 110°C, where the water content in the entire aqueous solution is 15% by mass or less. Condition 2-2: The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution at 150°C, where the water content in the entire aqueous solution is 15% by mass or less. Condition 3-1: The deformation rate of the heat-resistant capsule after leaving it for 30 minutes in an aqueous solution having a water content of 15 mass % or less in the entire aqueous solution and a temperature of 110°C is 1.3 or less. Condition 3-2: The deformation rate of the heat-resistant capsule after leaving it for 30 minutes in an aqueous solution in which the water content in the entire aqueous solution is 15 mass % or less and the temperature is 150°C is 1.3 or less.

[0035] For example, condition 2-1 can be "The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution at 110°C and containing 15% or less by mass of water relative to 100% by mass of the total of sorbitol and water." Also, condition 3-1 can be "The heat-resistant capsule has a deformation rate of 1.3 or less after being left for 30 minutes in an aqueous solution at 110°C and containing 15% or less by mass of water relative to 100% by mass of the total of sorbitol and water." For example, condition 2-2 can be set as "The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution at 150°C and containing 15% or less water by mass relative to 100% by mass of the total of reduced isomaltulose and water." Also, condition 3-2 can be set as "The heat-resistant capsule has a deformation rate of 1.3 or less after being left for 30 minutes in an aqueous solution at 150°C and containing 15% or less water by mass relative to 100% by mass of the total of reduced isomaltulose and water."

[0036] The above conditions can be achieved by providing a capsule with a capsule shell containing gelatin and galactomannan. Furthermore, the above conditions can be more easily achieved by appropriately adjusting the gelatin content, galactomannan content, shell thickness, shell ratio, etc. of the capsule shell.

[0037] <Food and drink> The capsules of this embodiment are heat-resistant and have the property of disintegrating in the oral cavity. For example, when candy containing the capsules of this embodiment is manufactured, the capsules are less likely to deform or melt due to heat during heating and sterilization in the manufacturing process. Furthermore, when candy containing the capsules of this embodiment is ingested, the capsules disintegrate in the oral cavity at the appropriate time, allowing for changes in taste and aroma. Thus, the capsules of this embodiment are suitable for foods and beverages containing them. The food and drink products are not particularly limited as long as the effects of the present invention are not impaired, but are suitable for foods that are processed with a low water content, such as confectioneries such as candies, chewing gum, and gummy candies, dairy products such as yogurt, beverages such as jelly drinks, and paste products.

[0038] Examples of foods including candy, gum, gummy candy, yogurt, jelly drinks, and paste products include, but are not limited to, the following. Candy is a sugar that has been vitrified and is made by adding water to sugars such as sugar, corn syrup, and reduced corn syrup, heating it to about 140°C or higher, and then cooling it. The sugars are prepared by appropriately blending sugar, starch syrup, and reduced starch syrup to produce a candy with a desired viscosity depending on the target food. Specifically, it is preferable to use sugar:starch syrup:reduced starch syrup in a ratio of about 40-70:5-30:10-30. Examples of sugars include, but are not limited to, allose, talose, gulose, glucose, altrose, mannose, galactose, idose, ribose, lyxose, xylose, arabinose, apiose, erythrose, threose, psicose, fructose, sorbose, tagatose, ribulose, xylulose, erythrulose, trehalose, maltose, lactose, sucrose, and oligosaccharides. Examples of starch syrup include, but are not limited to, mixtures of glucose, maltose, dextrin, etc. Examples of reduced starch syrup include, but are not limited to, sugar alcohols derived from monosaccharides such as erythritol, threitol, arabinitol, xylitol, ribitol, iditol, galactitol, sorbitol, and mannitol; sugar alcohols derived from disaccharides such as maltitol and reduced palatinose; and sugar alcohols derived from polysaccharides. The candy may be flavored with various fruit flavors such as apple, green apple, apricot, banana, blueberry, blackcurrant, grape, muscat, mango, passion fruit, yellow peach, white peach, pear, plum, prune, melon, watermelon, raspberry, strawberry, pineapple, cherry, yuzu, lemon, orange, mandarin orange, and grapefruit; milk, coffee, tea, soda, cola, mint, honey, spices such as cinnamon; and rose flavor. In addition to the above flavors, the candy may contain brown sugar, fruit juice, fruit paste, tea extract, salt, pigments, coloring agents, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bittering agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.), microorganisms (bacteria such as lactic acid bacteria, bifidobacteria, natto bacteria, yeast, etc.; fungi such as yeast, etc.), etc.

[0039] Gum is made by melting vegetable resins or synthetic resins such as vinyl acetate to make a gum base, adding sugar and flavorings, kneading the mixture, forming it into plates, granules, or spheres, and then cooling it. Examples of gum bases include, but are not limited to, natural resins such as chicle and ester gum, and synthetic resins such as polyvinyl acetate and polyisobutylene. Sugars that may be added to the gum base include, but are not limited to, allose, talose, gulose, glucose, altrose, mannose, galactose, idose, ribose, lyxose, xylose, arabinose, apiose, erythrose, threose, psicose, fructose, sorbose, tagatose, ribulose, xylulose, erythrulose, trehalose, maltose, lactose, sucrose, oligosaccharides, starch syrup, erythritol, threitol, arabinitol, xylitol, ribitol, iditol, galactitol, sorbitol, mannitol, maltitol, and reduced palatinose. These sugars may also be used for sugar coating. The gum may be added with various flavors, such as fruit flavors such as apple, green apple, apricot, banana, blueberry, blackcurrant, grape, muscat, mango, passion fruit, yellow peach, white peach, pear, plum, prune, melon, watermelon, raspberry, strawberry, pineapple, cherry, yuzu, lemon, orange, mandarin orange, and grapefruit; flavors of milk, coffee, tea, soda, cola, mint, honey, spices such as cinnamon, and rose; and the like. In addition to the above flavors, the gum may contain brown sugar, fruit juice, fruit paste, tea extract, salt, caffeine, menthol, pigments, coloring agents, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bittering agents, cooling agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.), etc.

[0040] Gummy candies are made by pouring a gummy liquid made from starch syrup, sugar, gelatin, polysaccharides, etc. into a mold and then cooling it to harden. Examples of starch syrup include, but are not limited to, mixtures of glucose, maltose, dextrin, etc. Examples of sugars include, but are not limited to, allose, talose, gulose, glucose, altrose, mannose, galactose, idose, ribose, lyxose, xylose, arabinose, apiose, erythrose, threose, psicose, fructose, sorbose, tagatose, ribulose, xylulose, erythrulose, trehalose, maltose, lactose, sucrose, and oligosaccharides. Examples of gelatin include pork gelatin, beef gelatin, and fish gelatin. Gelatin is also classified by its production method, and includes acid-processed gelatin and alkali-processed gelatin. These gelatins may be used alone or in combination of two or more. Examples of polysaccharides (or derivatives thereof) include seaweed-derived polysaccharides [e.g., agar, carrageenan, alginic acid or its salts (e.g., alkali metal salts (sodium salt, potassium salt, etc.), alkaline earth metal salts (calcium salt, magnesium salt, etc.), iron salts, tin salts, and other metal salts), furcellaran, curdlan, etc.], resin-derived polysaccharides (e.g., gum ghatti, gum arabic, etc.), microbial-derived polysaccharides (e.g., pullulan, welan gum, xanthan gum, gellan gum, etc.), and plant-derived polysaccharides (e.g., tragacanth gum, pectin, glucomannan, starch, polydextrose, dextrin, maltodextrin, etc. , cyclodextrin, indigestible dextrin, etc.), seed-derived polysaccharides [for example, guar gum or derivatives thereof (for example, hydroxypropyl guar gum, cationized guar gum, guar gum hydrolysates (guar gum enzymatic hydrolysates, etc.)), tara gum, tamarind seed gum, locust bean gum, psyllium seed gum, flax seed gum, etc.], fermented polysaccharides (for example, diutan gum, etc.), cellulose derivatives (for example, hydroxypropyl cellulose, hydroxypropylmethylcellulose, methylcellulose, carboxymethylcellulose, etc.), chitosan, etc., but are not particularly limited thereto.

[0041] Yogurt is produced by sterilizing raw milk such as cow's milk at 90-95°C for about 5 minutes, cooling it to 40-45°C, adding 2-3% lactic acid bacteria starter, filling it into containers, and fermenting it at a temperature of around 40°C for 4-6 hours. In addition to plain yogurt, there are also other types of yogurt, such as pulp yogurt, homogenized drink yogurt, flash-frozen frozen yogurt, and hard yogurt containing gelling agents such as gelatin or polysaccharides, but these are not particularly limited. Examples of fruit pulp contained in the pulp yogurt include, but are not limited to, apple, green apple, apricot, banana, blueberry, blackcurrant, grape, muscat, mango, passion fruit, yellow peach, white peach, pear, plum, prune, melon, watermelon, raspberry, strawberry, pineapple, cherry, yuzu, lemon, orange, mandarin orange, grapefruit, kiwi fruit, etc. Furthermore, the juice of these fruits may be blended into the yogurt. Examples of gelling agents to be incorporated into hard yogurt include polysaccharides (or derivatives thereof), synthetic resins (such as polyvinyl alcohol), and proteins (e.g., gelatin, casein, zein). Examples of the polysaccharides (or derivatives thereof) include seaweed-derived polysaccharides (e.g., agar, carrageenan, alginic acid or its salts (e.g., alkali metal salts (sodium salt, potassium salt, etc.), alkaline earth metal salts (calcium salt, magnesium salt, etc.), iron salts, tin salts, and other metal salts), furcellaran, curdlan, etc.), resin-derived polysaccharides (e.g., gum ghatti, gum arabic, etc.), microbial-derived polysaccharides (e.g., pullulan, welan gum, xanthan gum, gellan gum, etc.), plant-derived polysaccharides (e.g., tragacanth gum, pectin, glucomannan, starch, polydextrose, dextrin, maize, etc.), and the like. Examples of gelling agents include cellulose, cellulose gum, cellulose esters, cellulose esters, cellulose esters, cellulose esters, cellulose esters, cellulose gum ... Yogurt may contain coloring agents, coloring agents, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bittering agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.), etc.

[0042] Jelly drinks are, for example, beverages that are filled into a container such as a pouch, and the jelly is sucked out through a spout or straw attached to the container, or the container is shaken before drinking to crush the jelly contents, allowing the drinker to enjoy the texture of the fine jelly. Examples of gelling agents for jellies contained in beverages include polysaccharides (or derivatives thereof), synthetic resins (such as polyvinyl alcohol), and proteins (e.g., gelatin, casein, zein). Examples of the polysaccharides (or derivatives thereof) include seaweed-derived polysaccharides (e.g., agar, carrageenan, alginic acid or its salts (e.g., metal salts such as alkali metal salts (sodium salt, potassium salt, etc.), alkaline earth metal salts (calcium salt, magnesium salt, etc.), iron salts, tin salts, etc.), furcellaran, curdlan, etc.), resin-derived polysaccharides (e.g., gum ghatti, gum arabic, etc.), microbial-derived polysaccharides (e.g., pullulan, welan gum, xanthan gum, gellan gum, etc.), plant-derived polysaccharides (e.g., tragacanth gum, pectin, glucomannan, starch, polydextrose, dextrin, maize, etc.), and the like. Examples of gelling agents include cellulose, cellulose gum, cellulose esters, cellulose esters, cellulose esters, cellulose esters, cellulose gum ... The jelly drink may contain pigments, coloring agents, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bittering agents, refreshing agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.), etc.

[0043] Fish paste products include fish paste products made primarily from minced fish and meat paste products made primarily from minced meat. Examples of fish paste products include chikuwa (fish cake), sasa-kamaboko (fish cake), datemaki (rolled sushi roll), kamaboko (fish cake), imitation crab sticks, suji-kamaboko (stem- ... Examples of meat paste products include hamburger steaks, sausages, etc. The meat paste products are not particularly limited. The paste product may contain prepared foods such as cheese and ham, various vegetables, root vegetables such as burdock and ginger, beans such as edamame, and mushrooms such as wood ear mushrooms.It may also contain thickening polysaccharides, pigments, coloring agents, flavoring agents, sweeteners, antioxidants, seasonings, spices, acidulants, bittering agents, cooling agents, physiologically active substances (vitamins, amino acids, collagen, collagen peptides, lipids, isoflavones, minerals, enzymes, hormones, etc.). [Example]

[0044] The present invention will be specifically explained below with reference to examples and comparative examples, but the present invention is not limited to these. In the following description, the "amount" of each component used in the production of capsules can also be considered as the "content" of each component in the formed capsules.

[0045] The components used in the examples and comparative examples are as follows: [gelatin] Gelatin (product name: BCN250SC, purchased from Nitta Gelatin Co., Ltd.) [Galactomannan] Guar gum hydrolyzate (molecular weight: approximately 20,000, product name: Sunfiber R, purchased from Taiyo Kagaku Co., Ltd.) [Optional ingredients] Glycerin (purchased from Sakamoto Pharmaceutical Co., Ltd.) Sorbitol (purchased from Mitsubishi Corporation Life Sciences Co., Ltd.) Gellan gum (purchased from CP Kelco Co., Ltd.) Agar (purchased from Ina Food Industry Co., Ltd.) Sodium alginate (purchased from Kimika Co., Ltd.) Dextrin (purchased from Matsutani Chemical Industry Co., Ltd.) Sodium bicarbonate (purchased from Tosoh Corporation) ·Pigment (Food Blue No. 1)

[0046] [Examples 1 to 8 and Comparative Examples 1 to 7] (1) Preparation of capsule coating solution The components were mixed in the amounts (parts by mass) shown in Table 1, and dissolved at 75°C with stirring for Examples 1 to 8 and Comparative Examples 1, 2, 5, and 7, and at 95°C with stirring for Comparative Examples 3, 4, and 6, to prepare capsule shell solutions. (2) Adjustment of contents The contents in Examples 1 to 8 and Comparative Examples 1 to 7 are as follows. Examples 1 to 8, Comparative Examples 1 and 2 A mixture of 1-menthol and medium-chain fatty acid triglyceride (trade name: Coconard ML, manufactured by Kao Corporation, the same applies below) was used. The content contained 35% by mass of 1-menthol and 65% by mass of medium-chain fatty acid triglyceride. Comparative Examples 3 and 7 Medium chain fatty acid triglycerides were used. Comparative Examples 4 to 6 A mixture of 1-menthol, lime flavoring, and medium-chain fatty acid triglyceride was used. The contents contained 32% by mass of 1-menthol, 45% by mass of lime flavoring, and 23% by mass of medium-chain fatty acid triglyceride. (3) Manufacturing of seamless capsules The capsule shell liquid and contents were fed into a seamless capsule manufacturing device (trade name: Spherex (registered trademark), manufactured by Freund Corporation), and near the multiple nozzle, the temperature of the contents was controlled at 20°C within ±2°C of the set value, and the temperature of the capsule shell liquid was controlled at 70°C within ±2°C of the set value, and cooled with cooling oil (approximately 10°C) to produce capsules. The resulting capsules were then dried (25°C, humidity 50% RH or less) to obtain seamless capsules.

[0047] The physical properties of the seamless capsules obtained in the above Examples and Comparative Examples were calculated or measured by the following methods. The results are shown in Table 1. [Gelatin ratio] The gelatin ratio is the amount of gelatin (% by mass) relative to the total amount of all components constituting the coating, which is 100% by mass. [Film thickness] The film thickness is the average value (μm) of the film thickness measured at five points on the cut surface of the obtained seamless capsule, which was cut with a razor and measured with a digital microscope (product name: VHX-900, manufactured by Keyence Corporation). [Coating rate] The shell rate is a value (% by mass) calculated from the ratio of the capsule shell liquid to the content liquid sent during the production of seamless capsules. Outside Diameter The outer diameter (mm) was measured on the obtained seamless capsules using a digital caliper (product name: Quick Mini 25, manufactured by Mitutoyo Corporation, model number: PK-0510SU, measurement range: 0 to 25 mm) at room temperature (23°C) and 45% RH.

[0048] [Table 1]

[0049] <Evaluation> [Heat resistance] The heat resistance test was carried out in the following manner. The following high-concentration sugar or sugar alcohol aqueous solutions I to III were prepared, and five seamless capsules from each of the Examples and Comparative Examples were added and heated. After reaching the temperature corresponding to each aqueous solution, the temperature was maintained and the capsules were allowed to stand for 30 minutes. After 30 minutes, each seamless capsule was visually inspected for deformation and melting (whether the contents were leaking). Using Aqueous Solutions II and III, the seamless capsules obtained in Examples 1, 3, 4, 5, and 7 and Comparative Examples 1, 4, and 7 were evaluated. The evaluation criteria for deformation and melting state are as follows. If the evaluation criteria for deformation and melting state are A or B, it is considered to pass. The evaluation results are shown in Tables 2 to 6. In the tables, "-" means that the above test was not performed (the same applies hereinafter in the tables).

[0050] <Highly concentrated sugar alcohol aqueous solution I> Xylitol: Water solution mixed at the ratio (mass ratio) shown in Table 2 or Table 3 Heating temperature: 90℃ (Table 2), 150℃ (Table 3) <Highly concentrated sugar alcohol aqueous solution II> Aqueous solution prepared by mixing sorbitol and water in the ratio (mass ratio) shown in Table 4 or Table 5 Heating temperature: 110℃ (Table 4), 150℃ (Table 5) <Highly concentrated sugar alcohol aqueous solution III> Aqueous solution prepared by mixing reduced isomaltulose and water in the ratio (mass ratio) shown in Table 6 Heating temperature: 150℃

[0051] <Evaluation criteria for deformation and melting state> A: Three or more grains have not deformed and the contents have not leaked. B: Three or more grains are slightly deformed, but the contents have not leaked. C: Three or more grains are significantly deformed, but the contents have not leaked. D: Three or more grains are significantly deformed and the contents are leaking.

[0052] [Table 2]

[0053] [Table 3]

[0054] [Table 4]

[0055] [Table 5]

[0056] [Table 6]

[0057] As shown in Tables 2 to 6, the seamless capsules of the Examples did not disintegrate within 30 minutes when the water content was 15% by mass or less. This shows that the seamless capsules of the Examples have excellent heat resistance. As shown in Tables 3 to 6, in the evaluation using high-concentration sugar alcohol aqueous solutions I to III with a water content of 15% by mass or less, the seamless capsules did not disintegrate within 30 minutes at temperatures higher than 90°C. This suggests that the seamless capsules will not disintegrate within 30 minutes even when the water content is 15% by mass or less and they are placed in high-concentration sugar alcohol aqueous solutions II or III at 90°C.

[0058] [Transformation Ratio] The rate of change in each seamless capsule in the heat resistance test was determined. In the heat resistance test, the major axis / minor axis ratio of the seamless capsule after standing for 30 minutes at each temperature reached, relative to the major axis / minor axis ratio of the seamless capsule before being placed in each of the high-concentration sugar alcohol aqueous solutions, is defined as the deformation rate. The temperatures reached by each of the above solutions were 90°C for high-concentration sugar alcohol aqueous solution I (Table 7), 110°C for high-concentration sugar alcohol aqueous solution II (Table 8), and 150°C for high-concentration sugar alcohol aqueous solution III (Table 9). The major axis / minor axis ratio is the average value of five seamless capsules. The major axis / minor axis ratio of the seamless capsules before the above-mentioned addition was all less than 1.1. The evaluation criteria for the above deformation rate are as follows: a deformation rate of 1.3 or less is considered to be acceptable. The deformation rates are shown in Tables 7 to 9.

[0059] [Table 7]

[0060] [Table 8]

[0061] [Table 9]

[0062] As shown in Table 7, the seamless capsules of the Examples had a deformation rate of 1.3 or less even when left in an aqueous solution with a water content of 15% by mass or less at 90°C for 30 minutes. This shows that the seamless capsules of the Examples have excellent heat resistance. As shown in Tables 8 and 9, in the evaluation using high-concentration sugar alcohol aqueous solution II or III with a water content of 15% by mass or less, the deformation rate was 1.3 or less even when the seamless capsules were left for 30 minutes at a temperature higher than 90°C. This suggests that the deformation rate of the seamless capsules is 1.3 or less even when left for 30 minutes in high-concentration sugar alcohol aqueous solution II or III with a water content of 15% by mass or less at 90°C.

[0063] [Oral disintegration] The oral disintegration test was carried out by the following method. One seamless capsule from each of Examples 1 to 8 and Comparative Examples 1 to 7 was placed in the oral cavity to confirm disintegration in the oral cavity. The above confirmation was carried out three times for the seamless capsules obtained in each example. Disintegrability was evaluated by placing the seamless capsule in the mouth and leaving it to rest on the tongue, and measuring the time from when the capsule was placed in the mouth until the content was released. The evaluation criteria for oral disintegration are as follows: A rating of A is considered to be acceptable. The evaluation results are shown in Table 10. <Evaluation criteria for oral disintegration> A: The average disintegration time of the three balls is less than 1 minute. B: The average disintegration time of the three balls is 1 minute or more but less than 5 minutes. C: The average disintegration time of the three balls is 5 minutes or more.

[0064] [Table 10]

[0065] In Examples 1 to 8, the disintegration time was less than 1 minute, the capsules disintegrated quickly in the oral cavity, and the content was released satisfactorily. On the other hand, in Comparative Examples 2 to 4 and 6, the time until disintegration was long and the release of the contents was not good. In particular, the seamless capsules of Comparative Examples 4 and 6 had the same film thickness as the seamless capsules of the Examples, but were inferior in disintegration property in the oral cavity. This shows that the capsule shell contains gelatin and galactomannan, which provides excellent disintegration property in the oral cavity.

[0066] Considering the results of the above evaluation tests comprehensively, it was confirmed that the capsule shell of this embodiment containing gelatin and galactomannan is heat-resistant even when the film thickness and film ratio are low, and also disintegrates quickly in the oral cavity. On the other hand, in Comparative Examples 1, 5, and 7, although the tablets rapidly disintegrated in the oral cavity, heat resistance was not obtained. In Comparative Examples 2 and 3, heat resistance was obtained by increasing the film thickness, but rapid disintegration in the oral cavity was not obtained. In Comparative Examples 4 and 6, heat resistance was obtained, but rapid disintegration in the oral cavity was not obtained, even though the film thickness was the same as in the Examples. Heat resistance and disintegration in the oral cavity are thought to depend on the amount of water in contact with the capsule. That is, in the oral cavity, where the water content is high, gelatin absorbs water and the shell disintegrates quickly. On the other hand, when the water content is below a certain level, the gelatin absorbs less water, and the galactomannan prevents the gelatin from solubilizing, so the capsule does not disintegrate even when heated and is less likely to deform. [Industrial Applicability]

[0067] The heat-resistant capsules of this embodiment are heat-resistant and rapidly disintegrate in the mouth. They are suitable for use in foods that are processed with a relatively low water content. They can be used in, for example, candies, confectioneries, beverages, dairy products, and paste products.

Claims

1. a capsule shell containing gelatin and galactomannan; A content enclosed by the capsule shell; Equipped with The galactomannan comprises at least one selected from the group consisting of guar gum and guar gum decomposition products, The food or drink contains a heat-resistant capsule having a capsule shell thickness of 30 to 150 μm.

2. The food or beverage according to claim 1 , wherein the galactomannan is a seed-derived polysaccharide.

3. The food or beverage according to claim 1 or 2, wherein the content of the gelatin relative to 100% by mass of the capsule shell is 60% by mass or more.

4. The food or beverage according to any one of claims 1 to 3, wherein the content of the galactomannan per 100 parts by mass of the gelatin is 0.5 parts by mass or more.

5. The food or drink according to any one of claims 1 to 4, wherein the capsule shell has a thickness of 50 to 150 µm.

6. The food or drink according to any one of claims 1 to 5, wherein the coating rate is 25% by mass or less.

7. The food or drink according to any one of claims 1 to 6, wherein the coating rate is 10% by mass or more.

8. The food or drink according to any one of claims 1 to 7, which satisfies the following conditions 1 and 2: Condition 1: The heat-resistant capsule disintegrates in the human oral cavity in less than 5 minutes. Condition 2: The heat-resistant capsule does not disintegrate within 30 minutes in an aqueous solution having a water content of 20% by mass or less in the entire aqueous solution.

9. The food or drink according to any one of claims 1 to 8, which satisfies the following conditions 1 and 3: Condition 1: The heat-resistant capsule disintegrates in the human oral cavity in less than 5 minutes. Condition 3: The heat-resistant capsule has a deformation rate of 2 or less after being left for 30 minutes in an aqueous solution having a water content of 20% by mass or less in the entire aqueous solution.

10. The food or beverage according to any one of claims 1 to 9, wherein the capsule shell further contains at least one plasticizer selected from the group consisting of polyhydric alcohols, monosaccharides, disaccharides, oligosaccharides, sugar alcohols, polyvinyl alcohol, triacetin, starch derivatives, starch, and cellulose derivatives.

11. The food or drink according to any one of claims 1 to 10, having an outer diameter of 1.0 to 15.0 mm.

12. The food or drink according to any one of claims 1 to 11, wherein the contents contain an oily component.

13. The food or drink according to any one of claims 1 to 12, which is a seamless capsule.

14. The food or drink according to any one of claims 1 to 13, which is a candy, a confectionery, a beverage, a dairy product, or a paste product.

15. A method for producing a food or drink according to any one of claims 1 to 14, A method for producing a food or beverage, comprising: producing the heat-resistant capsule by dropping a liquid containing the components of the capsule shell and a liquid containing the contents into a cooling medium or air.

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