• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Process for the preparation of spherical capsules of aqueous substances and capsules obtained by said process. The present invention relates to capsules comprising an aqueous-based substance coated with an alginate film of an alkaline earth metal selected from calcium and magnesium, which are larger in size than the capsules known in the state of the art, maintaining its sphericity. The capsules of water-based substances of the present invention are obtained by a process having remarkable characteristics of novelty and inventive activity. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2540922A1
    申请号:ES201530737
    申请日:2015-05-27
    公开日:2015-07-14
    发明作者:Ramón RAMÓN REAL；Ramón María RAMÓN FERRES
    申请人:Caviaroli SL；
    IPC主号:
    专利说明:

    DESCRIPTION

    Procedure for the production of spherical capsules of aqueous substances and capsules obtained by means of said procedure.
     5
    The present invention relates to capsules comprising in its interior an aqueous-based substance coated by an alginate film of an alkaline earth metal selected from calcium and magnesium, which are larger than the capsules known in the state of the art, maintaining its sphericity. The water-based substance capsules of the present invention are obtained by a process that has remarkable features of novelty and inventive activity.

    The capsules of the present invention are obtained by a method commonly referred to as "reverse spherification." Usually, the basic or direct spherification process is used, in which a drop or drops of the product to be encapsulated surrounded by a film of non-calcium alginate are dropped into a bath containing a source of calcium ions, generally calcium chloride . However, this procedure has the disadvantages that the calcium ions that the alginate traps in its gelation process can significantly modify the taste of the substance to be encapsulated, and on the other hand, calcium ions diffuse rapidly into the gelled sphere, so it is not possible to obtain spheres that contain liquid inside and that are stable over time.

    In reverse spherification, the substance to be encapsulated is mixed with a source of calcium or magnesium ions, for example, calcium chloride. In the case that the substance to be encapsulated is a food liquid, said calcium or magnesium salt should not affect the taste of the food liquid to be encapsulated. Next, a drop or any other form is formed with said mixture of substance to be encapsulated and calcium or magnesium ions and introduced into a solution containing non-calcium alginate, for example, sodium alginate. When the formed drop containing calcium ions is contacted with the alginate-containing solution, a semi-solid and gelatinous outer film is formed almost instantaneously, which keeps the substance to be encapsulated inside.

    The reverse spherification process is a procedure known in the state of the art. For example, PCT Patent Application WO2011 / 138478 discloses a reverse spherification process in which carbonated beverages such as sparkling wines are encapsulated.

    However, the reverse spherification process has numerous drawbacks. For example, the alginate solution generally has a density greater than that of water and a surface tension that the drops must overcome to pass through the air-alginate interface and subsequently fall into the alginate solution.

    An additional problem presented by the inverse spherification process is that, when it is desired to increase the size of the drop or sphere, it tends to deform due to the surface tension, and when introduced into the alginate solution, it can take a form non-spherical end, for example, similar to a tear or a double tear, once the spherification reaction is over. Even if the droplet does not have a sufficient density, it may be in the form of a foil floating in the alginate solution. This fact significantly affects the aesthetic appearance of said capsules, especially when their purpose is to be used for restaurant consumption.

    The inventor of the present patent, after exhaustive studies, has developed a reverse spherification process that overcomes the problems of prior art procedures.
    With the use of the process of the present invention, it is possible to industrially obtain food capsules with a surprisingly spherical shape and, in addition, it is possible to increase the diameter of said capsules to sizes up to 50 mm in diameter, much larger than food products encapsulates that are known in the prior art. 5

    The present invention is based on the use of an oily buffer interface that is present as a layer on the surface of the alginate solution. Said oily buffer interface, being constituted by a phase different from that of the aqueous substance to be encapsulated, surprisingly, allows a rounding of the drop of the aqueous substance 10 to be encapsulated before coming into contact with the alginate solution. This same effect is achieved when said oil interface is dispersed or even emulsified in the alginate solution. Once the drop comes into contact with the alginate solution, the time necessary for the gelation reaction to occur and to maintain its spherical shape is maintained in suspension. fifteen

    Therefore, the present invention discloses a process for making aqueous substance capsules comprising the following steps:

    a) mixing an ion source of an alkaline earth metal selected from calcium 20 and magnesium with an aqueous substance to be encapsulated.
    b) formation of a drop or drops of the mixture of step (a) and introduction into an aqueous solution containing non-calcium alginate, said aqueous non-calcium alginate solution comprising an oily interface in the form of a buffer layer to form the capsules; 25
    c) incubation of the capsules formed in step (b) in suspension for a time between 2 seconds and 2 hours;
    d) washing, draining and packaging the capsules.

    In the process of the present invention, preferably the aqueous substance to be encapsulated may be a food liquid selected from juices and fruit pastes, olives, dairy products, infusions, seasoned products, vinegars, spirits, wines, alcoholic beverages, fermented juices (for example, from soybeans), or any water-based substance in a liquid state or resulting from the extraction of any type of solid, whose juice has a preferably aqueous content. 35

    It is obvious to one skilled in the art that the source of calcium ions used in the process of the present invention can be any source of calcium ions that does not significantly affect the taste or organoleptic properties of the aqueous substance to be encapsulated. Among such sources of calcium ions can be mentioned, for example, calcium chloride, calcium lactate, calcium gluconate, or a mixture thereof. Preferably, the source of calcium ions is calcium chloride.

    On the other hand, the oily buffer interface can be in the form of a layer on top of the alginate solution, but it can also be partially or totally dispersed or emulsified in said alginate solution. In addition, it can be formed by any oily substance, such as oils, liquid fats, or any oily solution that has a density lower than that of the alginate solution. It can also be in the form of an oily emulsion. Preferably, said oily buffer layer is formed by olive oil, grape seed oil, soybean oil, sunflower oil, or mixtures thereof, 50 combinations that meet any of the above oils as the basis.

    The alginate solution of the process of the present invention can be of any non-calcium alginate salt, provided that it reacts in the presence of calcium ions and forms the film
    Calcium alginate outer capsules. Preferably, the alginate used is sodium alginate.

    The concentration of the non-calcium alginate salt may be in the range of 0.05% to 10% by weight of the alginate solution. The pH of said solution can be between 5 and 2.

    Drops of the aqueous substance to be encapsulated can be formed by any method known to a person skilled in the art.
     10
    An additional advantage of the process of the present invention is that all steps are performed at room temperature. An increase or decrease of the temperature, in addition to the increase in the production costs of the capsules, can affect the viscosity, density and surface tension of the oily and aqueous phases present in the process, so it would also be necessary to modify various parameters of the process to obtain the same results as at room temperature.

    The present invention also relates to food capsules obtained by the method described above. As mentioned earlier, said capsules may have a much larger size than the capsules obtained by the prior art procedures.

    Therefore, the present invention discloses a spherical food capsule comprising in its interior an aqueous substance surrounded by a calcium alginate film, characterized in that the diameter of said spherical food capsule is in the range of 1 mm to 50 mm, preferably in the range of 5 mm to 50 mm, more preferably 10 mm to 50 mm, even more preferably 15 mm to 50 mm, 20 mm to 50 mm, 25 mm to 50 mm and more preferably from 30 mm to 50 mm.

    EXAMPLES 30

    Example 1. Preparation of fruit pulp food capsules according to the process of the present invention.

    A commercial strawberry puree was taken and 10% (v / v) of water was added; 2% calcium lactate by weight and 0.5% xanthan gum by weight. The solution to be encapsulated was stirred until homogeneous. In addition, a 0.5% by weight sodium alginate solution was prepared at pH 4.0. Next, sunflower oil was added as an oil buffer interface.

    Then, the alginate solution was introduced in a room temperature bath, the buffer solution was poured and drops of the solution to be encapsulated were dropped into the bath. These drops were collected after 20 minutes and placed in a bath with water to wash them. They were drained and packed.

    At least one sphere of 49 mm in diameter was obtained, suitable for consumption and intended to prepare desserts.

    Example 2. Preparation of food capsules containing infusion according to the method of the present invention.
     fifty
    An infusion of green tea was made and 0.5% by weight potassium sorbate and citric acid were added to adjust the pH to 3.5; 1% by weight calcium lactate and 0.4% by weight xanthan gum. The solution to be encapsulated was stirred until homogeneous. In addition, a
    1% by weight sodium alginate solution at pH 6.0. Next, olive oil was added as an oil buffer interface.

    Then, the alginate solution was introduced into a bath at room temperature, the buffer solution was poured and drops of the solution to be encapsulated were dropped into the bath. 5 Said drops were collected after 5 minutes and placed in a bath with water for washing. They were drained and packed.

    At least one sphere of 4 mm in diameter was obtained, suitable for consumption and intended to produce all kinds of dishes. 10

    Example 3. Preparation of food capsules containing a dairy product according to the process of the present invention.

    He took a commercial sugary natural yogurt. The solution to be encapsulated obtained was stirred until homogeneous. In addition, a 0.7% by weight sodium alginate solution was prepared at pH 5.0. Next, grape seed oil was added as a buffer oil interface.

    Then, the alginate solution was introduced into a room temperature bath, the buffer solution was poured and drops of the solution to be encapsulated were dropped into the bath. These drops were collected after 3 minutes and placed in a bath with water to wash them. They were drained and packed.

    At least one sphere of 8 mm in diameter was obtained, suitable for consumption and intended to prepare desserts.

    Example 4. Preparation of food capsules containing an alcoholic beverage according to the process of the present invention.
     30
    One liter of a commercial wine was taken and 10% (v / v) of water, 1.5% potassium sorbate and citric acid were added to adjust the pH to 5.2, calcium lactate and 0 xanthan gum, 6% by weight. The solution to be encapsulated was stirred until homogeneous. In addition, a 0.5% by weight sodium alginate solution was prepared at pH 6.0. Next, soybean oil was added as an oily buffer interface. 35

    Then, the alginate solution was introduced into a bath at room temperature, the buffer solution was poured and drops of the solution to be encapsulated were dropped into the bath. These drops were collected after 4 minutes and placed in a bath with water to wash them. They were drained and packed. 40

    At least one sphere of 10 mm in diameter was obtained, suitable for consumption and intended to produce all types of dishes.

    While the invention has been described with respect to examples of preferred embodiments, these should not be considered as limiting the invention, which will be defined by the broader interpretation of the following claims.
    权利要求:
    Claims (20)
    [1]

    1. Process for preparing aqueous substance capsules characterized in that it comprises the following stages:
     5
    e) mixing an ion source of an alkaline earth metal selected from calcium and magnesium with an aqueous substance to be encapsulated.
    f) formation of a drop or drops of the mixture of step (a) and introduction into an aqueous solution containing non-calcium alginate, said aqueous non-calcium alginate solution comprising an oily interface in the form of a buffer layer to form the capsules;
    g) incubation of the capsules formed in step (b) in suspension for a time between 2 seconds and 2 hours;
    h) washing, draining and packaging the capsules.
     fifteen
    [2]
    2. Method according to claim 1, characterized in that the aqueous substance to be encapsulated is a food liquid selected from juices and pastes of fruits, olives, dairy products, infusions, seasoned products, vinegars, spirits, wines, alcoholic beverages, fermented juices (for example, from soybeans), or any water-based substance in a liquid state or resulting from the extraction of any type of solid, whose juice 20 has a preferably aqueous content.

    [3]
    3. Method according to claim 1 or 2, characterized in that the source of calcium ions is selected from calcium chloride, calcium lactate, calcium gluconate, or a mixture thereof. 25

    [4]
    4. Method according to claim 3, characterized in that the calcium ion source is calcium chloride.

    [5]
    5. Method according to any of the preceding claims, characterized in that the oily buffer layer is in the form of a layer in the upper part of the alginate solution.

    [6]
    Method according to any one of claims 1 to 4, characterized in that the oil buffer layer is partially or totally dispersed in the alginate solution. 35

    [7]
    7. Method according to any one of claims 1 to 4, characterized in that the oily buffer layer is emulsified in the alginate solution.

    [8]
    Method according to any one of the preceding claims, characterized in that, the buffer oil layer is formed by olive oil, grapeseed oil, soybean oil, sunflower oil, or mixtures thereof.

    [9]
    9. Method according to any of the preceding claims, characterized in that the alginate used is sodium alginate. Four. Five

    [10]
    Method according to any one of the preceding claims, characterized in that the concentration of the non-calcium alginate salt is in the range of 0.05% to 10% by weight in relation to the alginate solution.
     fifty
    [11]
    Method according to any one of the preceding claims, characterized in that the pH of the alginate solution is between 2 and 14.

    [12]
    12. Spherical capsule containing an aqueous substance, obtained by the method of claims 1 to 11, which comprises in its interior a food liquid surrounded by a calcium alginate film characterized in that the diameter of said spherical food capsule is in the range from 1 mm to 50 mm.
     5
    [13]
    13. Spherical capsule containing an aqueous substance according to claim 12, characterized in that the diameter of said capsule is in the range of 5 mm to 50 mm.

    [14]
    14. Spherical capsule containing an aqueous substance according to claim 12, characterized in that the diameter of said capsule is in the range of 10 mm to 50 mm. 10

    [15]
    15. Spherical capsule containing an aqueous substance according to claim 12, characterized in that the diameter of said capsule is in the range of 12 mm to 50 mm.

    [16]
    16. Spherical capsule containing an aqueous substance according to claim 12, characterized in that the diameter of said capsule is in the range of 15 mm to 50 mm.

    [17]
    17. Spherical capsule containing an aqueous substance according to claim 12, characterized in that the diameter of said capsule is in the range of 20 mm to 50 mm.
     twenty
    [18]
    18. Spherical capsule containing an aqueous substance according to claim 12, characterized in that the diameter of said capsule is in the range of 25 mm to 50 mm.

    [19]
    19. Spherical capsule containing an aqueous substance according to claim 12, characterized in that the diameter of said capsule is in the range of 30 mm to 50 mm. 25

    [20]
    20. Spherical capsule according to claims 12 to 18, characterized in that the substance to be encapsulated is selected from juices and fruit pastes, olives, dairy products, infusions, seasoned products, vinegars, spirits, wines, alcoholic beverages, fermented juices ( for example, of soybean), or any substance in aqueous base in liquid state or resulting from the extraction of any type of solid, whose juice has a preferably aqueous content.
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    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US4507327A|1983-05-23|1985-03-26|Q.P. Corporation|Process for preparing edible products in the form of capsules|
    EP2567624A1|2010-05-04|2013-03-13|Oriol Castro Projectes, S.L.|Method for the encapsulation of a food product, and food product|
    US2636055A|1950-10-18|1953-04-21|Standard Oil Dev Co|Dicyclopentadiene recovery process|
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    ES2657636T3|2008-01-25|2018-03-06|Rj Reynolds Tobacco Company|Process for manufacturing breakable capsules useful for tobacco products|
    FR2949059B1|2009-08-11|2012-12-28|Raphael Colicci|PROCESS FOR THE PREPARATION OF AN INTEGRAL JUICE OF OLIVE, COMPOSITION OBTAINED ACCORDING TO SAID METHOD AND ITS APPLICATION IN THE FIELD OF COSMETICS AND DIETETICS|
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    US9320297B2|2012-03-22|2016-04-26|Lemniscate Innovations Llc|Spherification/reverse spherification automated and integrated system and method|US20190328019A1|2018-04-26|2019-10-31|Stephanie Ann Green|Olive Oil Pods or O2 Pods|
    EP3849342A1|2018-09-12|2021-07-21|CDJ Partners, LLC|Edible alcohol-containing spheres|
    AU2020274535A1|2019-05-10|2021-12-09|Commonwealth Scientific And Industrial Research Organisation|Microcapsule|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201530737A|ES2540922B1|2015-05-27|2015-05-27|Procedure for the preparation of spherical capsules of aqueous substances and capsules obtained by said procedure|ES201530737A| ES2540922B1|2015-05-27|2015-05-27|Procedure for the preparation of spherical capsules of aqueous substances and capsules obtained by said procedure|
    PCT/ES2016/070161| WO2016189172A1|2015-05-27|2016-03-14|Method for the preparation of spherical capsules of aqueous substances and capsules obtained by said method|
    PT167134980T| PT3311678T|2015-05-27|2016-03-14|Method for the preparation of spherical capsules of aqueous substances and capsules obtained by said method|
    EP16713498.0A| EP3311678B1|2015-05-27|2016-03-14|Method for the preparation of spherical capsules of aqueous substances|
    EP20189043.1A| EP3763221A1|2015-05-27|2016-03-14|Method for the preparation of spherical capsules of aqueous substances and capsules obtained using said method|
    US15/577,308| US20180213837A1|2015-05-27|2016-03-14|Method for the preparation of spherical capsules of aqueous substances and capsules obtained by said method|
    CN201680030679.6A| CN107690283A|2015-05-27|2016-03-14|Method and the capsule that is obtained by methods described for the ball-type capsule for preparing aqueous substance|
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    JP2018513916A| JP2018515147A|2015-05-27|2016-03-14|Method for preparing spherical capsules of aqueous substance and capsules obtained by said method|
    HK18112580.1A| HK1253288A1|2015-05-27|2018-10-02|Method for the preparation of spherical capsules of aqueous substances and capsules obtained by said method|
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