Method for preparing of Microcapsule Comprising Oil and Fat

PURPOSE: A method of producing microcapsules containing fat by gelling fat using a protein-based coating material and transglutaminase enzyme is provided. The produced microcapsules are applied to various fields containing food, storable for a long period of time and easy to handle. CONSTITUTION: Microcapsules containing fat are obtained by the steps of: preparing a protein solution by melting protein-based coating material in distilled water; preparing a enzyme-added protein solution by adding transglutaminase enzyme to the protein solution; preparing an exterior continuous phase by mixing the protein solution and fat and then dissolving the obtained O/W emulsion in corn oil; preparing an O/W/O multiplex emulsion by adding the O/W emulsion to the exterior continuous phase; preparing microcapsules by gelling the O/W/O multiplex emulsion in a thermostatic water bath; and extracting, washing and drying the microcapsules. The fat is selected from the group consisting of fish oil, vegetable oil, medium-chain fatty acid and lipid-soluble nutrition components. 본 발명은 유지함유 미세캡슐 제조방법에 관한 것으로, 더욱 상세하게는 열, 산화에 불안정한 고도불포화지방산을 함유하는 유지 예를 들어 O/W/O 다중유화한 어유를 단백질계 피복물질과 트란스글루타미나제 (transglutaminase) 효소를 이용한 겔화반응에 의해 미세캡슐화하는 방법에 관한 것이다. 본 발명에 따라 제조된 유지함유 미세캡슐은 식품을 포함한 여러 분야에 적용이 가능하며, 단백질계 피복물질 내에 포집된 고도불포화지방산의 산화안정성이 확보되어 장기저장이 가능하고 취급이 용이하다. 또한 소화기관에서의 조절방출에 의해 영양원의 체내 이용률을 증가시킬 수 있다.