JPS6150582B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel artificial granule for oral intake and a method for producing the same. In particular, the present invention relates to an artificial granular material for oral intake in which water is separated from the inside of the granular material of artificial fish eggs such as artificial salmon roe, and the shape of the granular material does not change, and a method for producing the same.

Soft capsules (so-called pearl-shaped capsules) are conventionally known as orally ingestible granular substances whose contents are kept in a fluid state. However, in conventional soft capsules, the contents constituting the homogeneous fluid phase are granular substances encapsulated by a solid film-forming layer that is different from the contents, and nothing is known about the substance that is brought into contact with the diaphragm.

A well-known similar orally ingestible particulate material is so-called artificial fish roe. There are many proposals for artificially producing foods similar to these fish roe (Special Publication No. 15088-15088, Special Publication No. 15088, No. 46
-21772, Special Publication No. 13697, Special Publication No. 13697, Special Publication No. 13697-
31933 and JP-A-51-79755).

However, although the artificial fish roe produced by the above-mentioned conventional method has characteristics such as hue and strength, if left for a long time, water will separate from the fish roe, the particle morphology will change, and the shape will shrink. The texture and appearance change significantly, and when the amount of separated water increases, the fish roe particles become immersed in the water.
There are drawbacks that significantly reduce the product value.

In other words, conventionally proposed methods for producing artificial granules, particularly methods for producing artificial fish roe, can be roughly divided into methods of hardening granulated fish roe through physical treatment;
It can be divided into a method of curing by chemical treatment or a method of using a combination of these methods.

Physical methods mainly involve processing at low temperatures, and chemical processing methods include processing with a chemical gelling agent, such as a polyvalent metal compound, to chemically gel it. . As can be easily inferred from these granulation methods, if artificial fish roe produced by physical treatment is heated to a higher temperature than the treatment temperature (usually 5°C or less), the thermal stability of the fish roe will decrease significantly, and eventually the fish roe will become a sol. The fish roes become so shaped that they can no longer maintain their roe shape. Of course, it is possible to blend the grains so that they maintain their shape at the normal edible temperature (30°C to 40°C), but with such a blend, the grains will be hard and have a poor texture, especially for salmon roe-like. Granules with a soft texture cannot be obtained, and the commercial value as artificial fish roe is inferior.

In addition, in the case of artificial fish roe produced by treatment with a chemical gelling agent, which is a chemical treatment method, even if appropriate reaction conditions are selected, the water retained in the fish roe separates from the fish roe.
Significantly reduces product value.

In order to compensate for the drawbacks of the physical and chemical treatments described above, it is conceivable to use both methods in combination, but even if they are used in combination, it is not possible to prevent the moisture retained in the granules from separating from the granules.

However, the present inventors have conducted various studies in order to improve the above-mentioned properties desired in artificial granules for oral ingestion, and have found that by bringing the granules into contact with a treatment agent containing a saline solution, the above-mentioned properties can be improved. I discovered that problems can be solved all at once.

Therefore, an object of the present invention is to treat part or all of the outer surface of the granules, or part of the inner surface, by contacting the edible granules containing an edible sol or/and edible gel with a treatment agent containing a sanitizing solution. By forming a film on the part or the entire surface, or by reacting the encapsulated sol or gel with the filtrate, the hue of the granules,
To provide artificial granules for oral ingestion that have excellent strength, texture, stability, and appearance, do not separate liquids such as water over a long period of time compared to edible granules, and have no problems in terms of food hygiene. It is in.

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

The artificial granules of the present invention and the method for producing the same include (i) edible granules containing an edible sol or/and edible gel (ii) formed by contacting at least one layer of edible granules with a treatment agent containing a saline solution. (iii) a novel artificial granule for oral ingestion, characterized in that it is a substance;

and (iii) a method for producing an orally ingestible artificial granule, which comprises (i) bringing an edible granule containing an edible sol or/and an edible gel into contact with (ii) a treatment agent containing a saliva solution.

It is.

The above-mentioned (i) edible granules include granules of edible gel substances or edible sol substances containing a liquid such as water and having a gel coating.
No. 15088, Special Publication No. 1972-21772, Special Publication No. 13697, No. 1973
JP-A-51-79755, JP-A-48-8587, JP-A-52-59079, JP-A-52-117282, etc., and JP-A-53-18363, JP-A-53-77395. No., Tokugansho
It is applicable to the granular materials proposed in No. 53-79853, etc. To give specific examples, (a) gel particles whose entire particle is made of the same substance;

(b) Gel particles consisting of two or more types of gel layers.

(c) Particles with a sol phase encapsulated in a gel layer.

(d) Particles in which a sol phase is encapsulated in multiple gel layers.

(e) In addition, among the particles (a) to (d), particles that contain solid or oily substances.

(f) Particles in which all or part of the gel layer in (a) to (e) has been chemically gelled.

can be mentioned.

The process for producing these edible particles is arbitrary, and there are no limitations on the process for applying the present invention.
Examples of commonly used processes include placing a sol in a suitable physical or chemical gelling agent to create gel particles, or encapsulating a sol or soft gel in a gel-like coating. Here are some ways to do it. The liquid suspension may be added to the substance used in advance, it may be added during the granulation process, or it may be treated with the liquid after granulation.

In addition, each model of (a) to (e) is shown in FIG. In the figure, S indicates sol, G indicates gel, and O indicates oily substance.

The above-mentioned sol is not particularly limited as long as it is an edible sol-like substance, and the gel is not particularly limited as long as it forms an edible gel, but generally the above-mentioned sol substance and As the gelable substance, polysaccharides (including starch), proteins, polypeptides, etc. are selected and used at appropriate concentrations.

For example, "Large Organic Chemistry" edited by Mr. Funio Kotake, Volume 21 "Natural Polymer Compounds" (published by Asakura Shoten Co., Ltd.)
Proteins and polypeptides described in
28 and pages 356-457), polysaccharides (see pages 177-234), starch and its derivatives (see pages 177-234), which are also described in "Great Organic Chemistry" Volume 20 "Natural Polymer Compounds" (See pages 81 to 176), synthetic glues listed in Attached Table 5 of the Enforcement Regulations of the Food Sanitation Act, etc. can be used.

More specifically, pectin substances such as pectin and pectinic acid, vegetable gum substances such as gum arabic and gum tragacanth, polysaccharides such as carob seed mucilage (locust bean gum) and guar seed mucilage (guaran), and algae. Examples of polysaccharides include alginic acid and its salts, which are cell membrane components, agar, and seaweed mucilage such as carrageenan. Specific examples of starches and their derivatives include natural starches such as arrowroot starch and wheat starch, and dextrins obtained by hydrolyzing them. Furthermore, specific examples of proteins and polypeptides include seed proteins such as wheat protein and soybean protein, milk proteins such as casein (milk), gelatin, which is a denatured substance of Tensei protein, metaprotein, and denatured proteins that are further degraded. Examples include inducing proteins. In addition, the synthetic thickeners listed in Attached Table 5 of the Enforcement Regulations of the Food Sanitation Act include sodium alginate, propylene glycol alginate, sodium cellulose glycolate, calcium cellulose glycolate, sodium starch glycolate, and starch phosphoric acid. Ester sodium, sodium polyacrylate, methyl cellulose, etc. are used.

Further suitable edible sol substances and gelatinable substances include pectin, gelatin, agar,
Carrageenan, zein, starch, gluten, dextrin, konjac flour, guar gum, gum arabic, locust bean gum, tragacanth gum,
xanthan gum, tamarind gum, albumin,
casein, sodium alginate, alginate propylene glycol ester, cellulose sodium glycolate, cellulose calcium glycolate,
These include sodium starch glycolate, sodium starch ester phosphate, sodium polyacrylate, and methylcellulose. Particularly preferred are pectin, carrageenin, casein, gelatin, dextrin, sodium alginate, methylcellulose, and the like.

The desired granules can be obtained by appropriately selecting these edible substances depending on the properties, purpose, etc. of the granules and forming a sol phase or gel layer.

These edible substances can be used alone or in the form of an aqueous solution of a mixture of several types, but in some cases, various physical properties may be improved by combining several types.

These edible substances generally range from 0.01 to 50%.
It is preferably used in an aqueous solution of about 0.1 to 30%. The viscosity of these aqueous solutions is appropriately selected depending on the method of forming the granules, the size of the granules, etc., but preferably the viscosity during treatment with a chemical gelling agent (viscosity at treatment temperature) is 40~ A range of 2500 centivoise is used, particularly preferably a range of 50 to 2000 centivoise, even more preferably a range of 60 to 1500 centivoise. Especially in the case of artificial fish eggs, they are generally used at a moisture content of about 80 to 99%.

The gelling agent for chemically gelling is preferably a solution of an edible substance capable of gelling an aqueous solution of an edible substance, such as polyvalent metals, sugars, etc.
Examples include sugar alcohols, organic acids, and esters of organic acids. Specifically, examples of polyvalent metals include calcium, magnesium,
Organic and inorganic salts of polyvalent metals such as barium, aluminum, iron, etc. are used. More specifically, representative examples include calcium acetate, calcium lactate, calcium chloride, magnesium chloride, barium chloride, aluminum chloride, and iron chloride. Examples of sugars include glucose, galactose, xylose, sutucarose, etc.
Examples of sugar alcohols include sorbitol mannitol and xylenol, and examples of organic acids include citric acid, oxalic acid, succinic acid, tartaric acid, lactic acid, and glycidic acid.
Typical organic acid esters include methyl citrate, ethyl citrate, and ethyl succinate.

In addition, the sol phase or gel layer can support useful ingredients such as medicines, nutrients, flavoring agents, appetite stimulants, attractants for fish or animals, seasonings, fragrances, sweeteners, colorants, etc. It is.

In addition, the oily substances contained in the particles include, for example, vegetable oils such as olive oil, safflower oil,
Corn oil, sunflower oil, cottonseed oil, camellia oil, rice bran oil or mixtures thereof; animal fats and oils include fish oils such as squid oil and cod oil; liver oils such as shark liver oil and carp liver oil; marine animal oils such as seal oil and blue whale oil; Shellfish oils such as abalone oil, oyster oil, or mixtures thereof can be used. In addition, oily substances that can be used as medicinal ingredients, such as cod liver oil, castor oil, fatty acid glyceride, and vitamin E, can also be used.

In addition, useful ingredients such as medicines, health agents, flavoring agents, appetite stimulants, fish or animal attractants, seasonings, colorants, fragrances, and sweeteners can be supported on the oily substance.

In the expression "edible sol" used herein, "edible" means that it is physiologically edible not only by humans but also by one or more animals such as cows, horses, fish, and birds. It is meant to be taken orally without hindrance, and by "sol" is meant a solution or colloidal solution. Furthermore, the term "gel" as used herein refers to a state in which a solute or dispersoid in a solution or colloid solution is physically or chemically gelled or solidified.

In the processing agent containing fumes (ii), the fumes generally refer to crude wood vinegar obtained by dry distilling wood, and any substance that has a fuming effect can be used.
The ingredients of commonly available commercially available liquids are approximately 6% acetic acid, acetone, acetaldehyde, methyl acetate,
It is ammonia, etc., and dissolves in water and alcohol, giving food a fragrance, deodorizing, and preservative properties. In addition, sputum is also produced during the production of charcoal or pine oil.

In the present invention, the liquid suspension may vary depending on the type and size of the granules, but a commercially available product may be used as is, or a commercially available product may be diluted approximately 1000 times.

The pH of the liquid is 1 to 11, preferably 2 to 10, more preferably 3 to 10, and the method of bringing the edible granules into contact with the processing agent containing the liquid is to use the liquid liquid as a raw material. A method in which it is added to a part or the whole, immersing the granular material or intermediate molded product in a processing agent containing a liquid, spraying the processing agent on the granular material, or entraining the granular material into the flow of the processing agent. let,
Examples of such methods include: It goes without saying that the suspension treatment of the present invention can be used in combination with other gelling methods, such as chemical gelling using metal salts and physical gelling using drying or heating.

One important aspect of the above-mentioned (iii) novel orally ingestible granules is that they can be used as new pharmaceutical dosage forms. In other words, if the medicinal ingredient is oil-soluble, it can be dissolved alone or mixed with other oily ingredients and encapsulated in a sol phase or gel layer, and if the medicinal ingredient is water-soluble, it can be encapsulated in a sol phase or gel layer. Pharmaceutical drug type granules can be obtained by mixing and dissolving in the phase or gel layer. In this way, one or both of the oil-based and water-soluble medicinal ingredients can be supported on the granules. Such granular pharmaceutical preparations are much softer than conventional solid preparations, and their surfaces are smooth and spherical.
It can be taken orally very easily even by the elderly, infants, or patients who complain of difficulty swallowing. Furthermore, since most of the materials are natural, unexpected problems caused by absorption into the human body can be avoided compared to conventional capsules that frequently use synthetic chemicals.

In another embodiment of the present invention, fish roe (Iraqi type)-like granules can be obtained. In this case, in order to improve the fish egg-like appearance, the presence of the natural egg yolk (commonly known as the eyeball) can be avoided by making the colorant concentration of the oily substance higher than the sol phase or gel layer that encapsulates the oily substance. You can get close. For example, the granules obtained by coloring an oily substance orange-red with a commercially available oil-soluble edible natural dye and coloring the sol phase or gel layer pale yellow-orange with a commercially available water-soluble edible natural dye are very similar to salmon roe. be similar.

In the case of roe-like granules, it is often preferable to provide an additional phase outside the sol or gel layer due to the intended use.

In addition, the oily substance and the edible sol substance can carry components such as salt, seasonings, vitamins, lipids, fragrances, colorants, preservatives, etc., if necessary.

The obtained granules may be eaten by humans as they are, or they may be mixed with natural fish and shellfish or artificially processed products to make food. Such granules can also be used as bait for fishing or farmed fish, or feed for livestock. In that case,
Depending on the purpose, the outermost shell phase may be coated with an edible sticky material, and may be subjected to viscous processing, flavoring processing, coloring processing, etc. to appropriately impart mutual adhesion. In the present invention, the sol phase and gel layer can be added in double or triple layers, if necessary.

The artificial granules for oral intake treated in this way are
Water retention is significantly improved, and for example, in the case of artificial fish roe, the water retention is improved, giving it a texture and appearance that closely resembles natural fish roe, and has the effect of significantly increasing the commercial value.

Furthermore, since the liquid used in the present invention is added to food, the granules obtained by the present invention are completely free of toxicity.
It can be eaten as food without any problems.

EXAMPLES The present invention will be explained below with reference to Examples, but the present invention is not limited to these Examples.

Example 1 From a granulation dropping device with a nozzle with an inner diameter of 6 mm
A 0.8% sodium algylate solution was dropped into a 3% calcium lactate solution, and the solution was allowed to remain at room temperature for 3 minutes to carry out a chemical reaction, and then taken out and lightly washed with water. The obtained granules were immersed in a liquid with pH adjusted to 4 ("Smoke Diamond" manufactured by Ogawa Perfume Co., Ltd. was diluted 5 times with water and the pH was adjusted with acetic acid) and heated at 40°C.
After treatment for 60 minutes, the pH was adjusted to 9, and the sample was left immersed for 20 minutes, followed by washing with water. The resulting granules were heated at 20°C.
When left for 24 hours, the water separation rate was 20%. Moreover, the strength and stability of the obtained granules were very excellent.

(Note) Water separation rate measurement method After lightly wiping off the water adhering to the surface of the granules on a cloth, measure the weight of the granules (W ₁ ). After being left to stand under certain conditions, the water adhering to the surface of the granules is further gently wiped off with a cloth, and the weight of the granules is measured (W ₂ ).

Calculate the water separation rate using the following formula.

Water separation rate (%) = W ₁ − W ₂ /W ₁ ×100 Comparative Example 1 A granular material obtained by the same operation as in Example 1 was left at 20°C for 24 hours, except that the suspension treatment step was omitted. As a result, the water separation rate was 50%.

Example 2 A solution containing 5% gelatin and 0.8% sodium alginate was dropped into a 3% calcium lactate solution kept at 5°C while keeping the temperature at 40°C using a granulation dropping device having a nozzle with an inner diameter of 6 mm, and the solution was left there for 3 minutes. let me,
After physical curing and chemical reaction, the grains were taken out and lightly washed with water. The obtained granules were incubated at 50°C in a filtration solution (same as in Example 1) adjusted to pH 4.
The sample was soaked at 80°C for 30 minutes, washed with water, and dried at 80°C for 7 minutes. When the obtained granules were left at 20°C for 24 hours, the water separation rate was 15%. Furthermore, the obtained granules had excellent strength, stability, and other physical properties.

Comparative Example 2 Example 2 except that the steps after the liquid suspension treatment were omitted.
In exactly the same manner as above, the water separation rate of the obtained granules after 24 hours at 30°C was 51%.

Example 3 An aqueous solution containing 5% gelatin, 2% pectin and 0.3% sodium alginate was made into a light yellow-orange color using a commercially available water-soluble food natural coloring agent using a granulation dropping device combining two nozzles with an inner diameter of 6 mm and an inner diameter of 0.5 mm. (Liquid A) and a solution (Liquid B) in which refined corn oil is colored orange-red with a commercially available oil-based natural food dye (Liquid B). While keeping Liquid A at 40°C, add purified corn to Liquid A. Create a droplet containing oil, and add it to three layers of calcium lactate at 20°C.
% aqueous solution to carry out a chemical reaction for 3 minutes, and then taken out and lightly washed with water.

The obtained granules were immersed for 2 minutes in an aqueous solution containing 0.6% sodium alginate and 5% gelatin heated to 40°C, and then immersed in a 3% calcium chloride solution for 30 seconds, and then lightly washed with water. Then, spherical particles with an outer diameter of about 7 mm were obtained with an additional gel coating.

The obtained triple-structured fish roe particles were placed in a filtration solution (same as in Example 1) adjusted to pH 4 at 20℃ for 30 minutes.
After soaking for minutes, it was taken out and lightly washed with water. When the obtained fish roe granules were dried at 35°C for 40 minutes and left at 20°C for 24 hours, the water separation rate was 5%.

In addition, the strength, hue, texture,
The stability and appearance were excellent and very similar to natural salmon roe.

Comparative Example 3 The operation was exactly the same as in Example 3 except that the steps after the suspension treatment were omitted, and the water separation rate of the obtained fish roe particles after 24 hours at 20°C was 35%.

Example 4 Instead of the salad oil used in Example 3, a commercially available oil-based vitamin A fatty acid ester was added to refined soybean oil.
Artificial granules were obtained in exactly the same manner as in Example 3, except that a solution dissolved at a ratio of 0.3% by weight was used. When the obtained artificial granules were left to stand at 20°C for 24 hours, the water separation rate was 6%.

Example 5 An aqueous solution containing 5% gelatin, 2% pectin, and 0.3% sodium alginate was colored pale yellow-orange with a commercially available water-soluble natural dye using a granulation dropping device that combined two nozzles with an inner diameter of 6 mm and an inner diameter of 0.5 mm. Using a colored solution (Liquid A) and a solution (Liquid B) in which purified corn oil as an oily substance is colored orange-red with a commercially available oil-based natural food dye (Liquid B), add purified corn to Liquid A while keeping Liquid A at 40°C. Droplets encapsulating oil were made and dropped into a 3% aqueous solution of calcium lactate at 20°C to carry out a chemical reaction for 3 minutes, then taken out and washed with water.

The obtained granules were immersed for 2 minutes in an aqueous solution containing 0.8% sodium alginate and 5% gelatin heated to 40°C, and the solution was further adjusted to pH = 4 (same solution as in Example 1). at 20℃ during 30
After soaking for a minute, take it out and wash it lightly with water.
Spherical particles of mm were obtained.

The resulting triple-structured fish roe granules were immersed in a 3% calcium chloride solution for 30 seconds to form a chemical gel, and then washed lightly with water.

The obtained fish roe particles were dried at 35°C for 40 minutes, and then dried at 20°C.
When it was left for 24 hours, the water separation rate was 5%.
In addition, the strength, hue, texture, stability, and appearance of the obtained fish roe granules were excellent and very similar to natural salmon roe.

Example 6 5% gelatin, 2% pectin, 2% suspension and sodium alginate were produced using a granulating and dropping device combining two nozzles with an inner diameter of 6 mm and an inner diameter of 0.5 mm.
An aqueous solution containing 0.3% was colored pale yellow-orange with a commercially available water-soluble natural pigment (solution A), and a solution in which refined corn oil as an oily substance was colored orange-red with a commercially available oil-based edible natural pigment (solution B). Add liquid A using
While maintaining the temperature at 40°C, create a droplet containing refined corn oil (liquid B) in liquid A, drop it into a 3% aqueous solution of calcium lactate at 20°C, allow a chemical reaction to occur for 3 minutes, and then take it out. , and washed with water.

The obtained granules were immersed for 2 minutes in an aqueous solution containing 0.8% sodium alginate and 5% gelatin heated to 40°C, and then further immersed in a 3% calcium chloride solution for 30 seconds. The sample was taken out and lightly washed with water to obtain spherical particles having an additional gel coating and an outer diameter of about 7 mm.

When the resulting triple-structured fish roe granules were dried at 35℃ for 40 minutes and left at 20℃ for 24 hours, the water separation rate was 6.
It was %.

In addition, the strength, hue, texture,
The stability and appearance were excellent and very similar to natural salmon roe.

[Brief explanation of the drawing]

FIG. 1 schematically shows specific examples ((a) to (f)) of granular materials to which the present invention can be applied, in which S represents a sol, G represents a gel, and O represents an oily substance.

Claims (1)

[Claims] 1. A novel oral product characterized in that at least one layer of an edible granule containing an edible sol or/and an edible gel is a substance formed by contacting with a treatment agent containing a saline solution. Artificial granules for ingestion. 2. The novel artificial granular material for oral intake according to claim 1, wherein the edible granular material is an edible granular material containing an oily substance. 3. The novel artificial fish roe according to claim 1 or 2, wherein the artificial granular material for oral intake is an artificial fish roe. 4. The artificial salmon roe according to claim 3, wherein the artificial fish eggs are artificial salmon roe. 5. The novel artificial granule for oral intake according to claim 1 or 2, wherein the at least one layer is the outermost shell phase. 6. A method for producing artificial granules for oral ingestion, which comprises bringing edible granules into contact with a processing agent containing a saline. 7. The method for producing an artificial granule for oral intake according to claim 6, wherein the edible granule contains an oily substance. 8. The novel method for producing artificial fish eggs according to claim 6 or 7, wherein the artificial granules for oral intake are artificial fish eggs. 8. The method for producing artificial salmon roe according to claim 8, wherein the artificial fish eggs are artificial salmon roe.