METHOD FOR PREPARING CALCIUM ALGINATE BEADS

WIPO Patent Application WO/2019/098400

A1

The present invention relates to a method for preparing calcium alginate beads and, more specifically, to a method for preparing calcium alginate beads, comprising: a first step of preparing a sodium alginate solution; a second step of injecting an α-amylase enzyme and a β-amylase enzyme into the a sodium alginate solution and mixing the same; a third step of hydrolyzing the sodium alginate solution in which the α-amylase enzyme and the β-amylase enzyme are mixed; a fourth step of pulverizing an edible plant, which contains a natural dye or an oil-soluble dye, and mixing and stirring the same with a hydrolysate; a fifth step of inactivating the function of the enzymes; a sixth step of preparing, in a calcium chloride or calcium lactate solution by means of a molding tool, beads from the hydrolysate, which has been sterilized after passing through the inactivation step; and a seventh step of removing calcium chloride or calcium lactate by dipping the prepared capsules or beads in purified water. Therefore, calcium alginate beads to be prepared by the present invention have remarkable effects of having uniform shape and thickness, having a good texture, being well-digested in the body when consumed, and the like.

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KOO JA SUNG (KR)

PCT/KR2017/012924

May 23, 2019

November 15, 2017

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KOO JA SUNG (KR)

A23L29/256; A23L29/00; A23P10/20

JP2016111957A	2016-06-23
KR101750777B1	2017-06-27
KR20070012039A	2007-01-25

JYOTHILEKSHMI, S. ET AL.: "Preliminary Studies on Beta-amylase from Syzygium Cumini Fruits of South India", INTERNATIONAL JOURNAL OF CURRENT RESEARCH, vol. 7, no. 10, 2015, pages 21043 - 21045
CHAE, HO YONG ET AL.: "Quality Properties and Manufacturing of Alginic Acid Bead Containing Amylase by Drying Time", JOURNAL OF CHITIN AND CHITOSAN, vol. 20, no. 3, 2015, pages 182 - 188

KIM, Seok Kea (KR)

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