| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing microcapsules containing a flavor oil, by which the flavor oil containing a complicated ingredient system that is difficult to microcapsulate by a conventional coacervation method, such as a flavor oil containing an unpurified animal or vegetable oil or fat, a natural oleoresin, a polar compound and a surfactant, can simply be microcapsulated in a state holding the original flavor. SOLUTION: This method for producing microcapsules containing an aroma oil comprises stirring a mixture comprising an aroma oil, an aqueous liquid, and lecithin or an emulsifier having an HLB value of 0.1 to 4 to form a W/O type emulsion, adding the formed W/O type emulsion to an aqueous gelatin solution at a higher temperature than the gelling point of the gelatin, stirring the mixture, adding the aqueous solution of a coacervating agent to the mixture to form the coacervates of the gelatin around the W/O type emulsion particles, and then holding the W/O type emulsion at a lower temperature than the gelling point of the gelatin to harden the coacervates. |
