AOMORI PREFECTURAL INDUSTRIAL TECHNOLOGY RESEARCH CENTER
发明人:
OGASAWARA ATSUKO,小笠原 敦子,HANAMATSU NORIMITSU,花松 憲光
申请号：
JP2015202165
公开号：
JP2017073991A
申请日:
2015.10.13
申请国别(地区):
JP
年份:
2017
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a microcapsule for foods that prevents γ-aminobutyric acid from leaking even when used for foods especially under an atmosphere of high osmotic pressure, suppresses shape change and is stable even in a condition of cooking, not to mention at an ordinary temperature, and to provide a production method of a microcapsule for foods and seasoning using the microcapsule for foods.SOLUTION: A core substance mainly composed of γ-aminobutyric acid is coated with a membrane substance composed of an inner layer made of zein and an outer layer made of albumen that covers the inner layer. A microcapsule for foods has the membrane substance laminated in multilayer and has a particle diameter of 30 μm or less. There are provided the microcapsule for foods, a production method thereof, and seasoning mixed with the microcapsule for foods.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】食品に用いても、特に、高浸透圧環境下でも、γ-アミノ酪酸の漏出を防止し、形態的変化を抑止し、常温はもとより、加熱調理条件でも安定化できるようにした食用マイクロカプセル,食用マイクロカプセルの製造方法及びこの食用マイクロカプセルを用いた調味料の提供。【解決手段】γ-アミノ酪酸を主とする芯物質を、ツェインからなる内層と、該内層を被覆するアルブミンからなる外層とを備えて構成した膜物質により被覆するとともに、該膜物質を多層に形成したことを特徴とする、粒径を30μm以下にした食用マイクロカプセル、及び製造方法。更に、食用マイクロカプセルを混合した調味料。【選択図】図1
