JPS5918983B2 - Method for producing edible capsule-added beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field and Objects of the Invention) The present invention relates to a novel method for producing a previously unconventional sealed beverage in which shaped artificial granular edible material is suspended.

In addition to various beverages, such as natural fruit juices, artificial fruit juices, recreational drinks, health drinks, soups, and other seasoned drinks, the beverages are stored in various airtight containers such as food cans, bottles, paper cups, or plastic bottles. Beverages encapsulated with natural, tangible edibles that provide a different flavor, texture, and texture are becoming popular.

Typical examples of such beverages include canned fruit-filled drinks made by adding fruit berries to orange juice and canned drinks made by adding sliced peaches to beach juice. There are limitations to the combinations of beverages and beverages, and there are difficulties in ensuring a stable supply of natural ingredients and consistency in quality.

Therefore, the present inventors came up with the idea of a beverage in which a small amount of edible granules are coated with a solid film, that is, capsules, or in other words, artificial moldable edible granular capsules are added and suspended in juice or the like. The idea was to try to make it a reality.

In this case, the artificial granular edibles that should be added to the above-mentioned packaged beverages include liquid, sol, or gel edible granules such as those found in conventional artificial fish roe. Encapsulated food products coated with capsules containing polyvalent metal salts of alginic acid or low MeI xyl pectin are contemplated.

Various techniques have been disclosed in the past for producing such capsule foods, but these techniques contain a film-forming agent such as sodium alginate or low methoxyl pectin in the edible food contained in the capsule. Either the liquid containing the film-forming agent is mixed with the liquid, or the film-forming agent-containing liquid is applied to the surface of the drops or grains of the edible material, and then this is mixed with an aqueous solution of a polyvalent metal salt such as calcium, aluminum, or zinc as a coagulant. A method of forming a capsule layer on the surface of the edible by chemically bonding the film-forming agent component and the polyvalent metal, or
Alternatively, the method can be summarized as any method in which the surface of an edible material containing calcium ions is brought into contact with a liquid containing a film-forming agent such as sodium alginate to form a capsule layer similar to that described above.

Therefore, when trying to add an artificial edible to a beverage, the most likely method is to add the edible-containing capsule, which has already formed a solid film on the edible surface by the method described above, into the beverage filled in a container. This would be a method of adding it to produce the desired product.

However, the present inventors have confirmed through experimental research that the above method has various drawbacks.

That is, in this method, a complete capsule layer is formed on the surface of the edible before adding the edible to the beverage, which requires an independent step and therefore the equipment required for this step. .

Moreover, this step and the associated edible processing steps are likely to result in product loss.

Furthermore, any improper handling during the above process will result in cracks and destruction of the capsule layer;
Even if the capsule is perfect, the capsule layer may break or crack when it is placed in a container such as a food can.

Once a capsule body with an incomplete capsule layer is added to a beverage, the edible ingredients inside the capsule escape and mix into the beverage, resulting in a cloudy color of the beverage and detracting from its appearance as a product. However, the desired texture may not be obtained, the flavor of the beverage may be diminished, and depending on the combination of beverage components and edible components, the beverage may be completely unsuitable as a beverage.

As described above, beverages in sealed containers to which artificial edibles have been added have not yet appeared on the market. However, the present invention provides sealed beverages by dropping the completed capsule body into a beverage as described above. The object is to provide a new and progressive method that can overcome the various problems that arise when producing packaged beverages.

(Structure) In the course of repeated experimental research to achieve the above-mentioned object, the present inventor came up with the idea of using a packaged beverage itself as a coagulant for a film-forming agent attached to an artificial edible surface. Based on this idea, we proceeded with research and completed the present invention.

In other words, the technical idea Q' which is the core of the present invention! , as described in claim 1 of the present specification, and in short, contains a known film-forming agent such as sodium alginate on the surface of a gel-like or fluid artificial edible material. 0 to act as a coagulant for the film-forming agent in the film-forming agent-containing liquid to which the edible surface is coated in a layered manner.
．． 1 to 0.5% by weight of edible polyvalent metal ions are contained in the beverage, and the edible material coated with the film-forming agent-containing liquid is added to the beverage, the container is sealed, and an appropriate amount is added. This is a method of obtaining a desired product by forming a complete solid film or capsule layer on the surface of the edible product for the first time in the beverage by heat sterilization, and by this method, the capsule layer is completed on the surface of the edible product in advance. Skip the process,
This reduces product loss of capsules and eliminates various drawbacks that occur when incomplete capsules are added to beverages.

In addition, the invention set forth in claim 3 is an invention in which all of the matters essential to the structure of the invention set forth in claim 1 are the main parts of the structure, and metal ions are also included in artificial edibles. By adding a protein that coagulates through denaturation to the film-forming agent-containing liquid, softening and disintegration of the capsule can be prevented, and the same object as the invention of item 1 above can be achieved.

Here, before explaining the embodiments, some supplementary explanations will be given as follows.

In addition, the component content rate value Q'! in the following explanation! , all in weight%.

Artificial edible ingredient Q' added to various beverages! There are no particular restrictions, as long as it is compatible with the type of beverage selected.

Among these, examples of gel forming agents or viscosity imparting agents include known gelatin, carrageenan, agar, farcellan, mannan, guar gum, locust, bean gum, xan gum, tamarind, starch, gum arabic, and CM.
C, MC, etc., and as the seasoning or coloring agent, various known sweeteners, fragrances, spices, edible dyes, etc. can be used.

It is also possible to add protein or alginate to the extent that it does not affect the texture of the edible food, and the edible capsule body may contain about 5 to 15% edible oil or fat to provide sufficient floatability in the drink. It is also free to add non-hazardous gases.

Additionally, in order to improve shape retention when molding edible products, it is permitted to mix 0.1 to 0.5% calcium ions, but if the amount exceeds 0.5%, the taste result in damage to the

It is preferable that the edible ingredient (ζ) be blended so that the apparent specific gravity of the complete capsule in the beverage is less than or equal to the specific gravity of the beverage liquid, but this is not essential.

When molding an edible ingredient by dropping it, the viscosity of the ingredient at room temperature is 400 cp or more, preferably 700 to 1800 cp.
It is preferable to set it within the range of cp.

The film-forming agent necessary to form a capsule layer on the surface of the edible product must contain a substance that reacts with polyvalent metal ions in the beverage to form a solid film, such as sodium alginate and/or low methoxyl pectin. Use the solution that has been

Adding an appropriate amount of +3 polyvinyl alcohol or various proteins that coagulate by binding with calcium and the like when heated in an acidic atmosphere to this liquid is effective in preventing softening and disintegration of the capsules.

The concentration of the film-forming agent in the film-forming agent-containing liquid that forms the capsule layer of the capsule body is 0.2 to 2.0%, preferably 0.2%.
5 to 0.35%, and the viscosity of the film-forming agent-containing liquid is 0.05 to 0.2 mm, which is required depending on the size of the capsule food formed in the beverage and each component of the edible and beverage.
The capsule layer is prepared so as to be suitable for forming a capsule layer of desired strength and thickness.

A method for attaching the film-forming agent-containing liquid to the surface of the edible material is to drop the sol-like edible material from the inner cylinder orifice, and at the same time, drop the film-forming agent-containing liquid from the outer cylinder orifice surrounding the inner cylinder orifice. A double-tube or multi-tube method for forming edible edible particles into spherical granules, if necessary, cooled viscous liquid or sol edible material containing a film-forming agent-containing liquid, preferably a surfactant, edible oil, etc. A method of obtaining spherical granular edibles by dropping them into a film-forming agent-containing liquid covered with an upper layer liquid with a layer thickness of 20 mm; after gelling the edibles in a mold, the edibles are made into a predetermined shape either as they are or by being cut into pieces. It can be formed into a size and shape and immersed in a film-forming agent-containing liquid, a method in which the film-forming agent-containing liquid is sprayed onto an edible object similar to the above, or other suitable methods.

According to the method of forming and shredding artificial edibles in a mold,
Although any size can be obtained, if it is too large, the sensation in the mouth will be poor.

In addition, when using the method of dropping the raw material fluid into the film-forming agent-containing liquid from the above-mentioned orifice of a double pipe etc., even if the orifice inner diameter exceeds 6 mm,
Since the viscosity of artificial edible liquids is low, they contain a large amount of water, and their surface tension is high, it is extremely difficult to obtain particles with a particle size of more than 8 mm in one drop.

In addition, there are no particular restrictions on the type or condition of the beverage to which the edible liquid whose surface is coated with the film-forming agent is added, including substantially neutral coffee drinks, acidic juices, and carbonated beverages. It can be applied to beverages and other various beverages.

The polyvalent metal salts added to the above drinks include calcium,
Salts such as aluminum and zinc are used, but ingredients other than calcium tend to make the formed capsule layer soft.

Therefore, calcium salt is most suitable, and it is appropriate to mix aluminum or zinc salt with it as needed to prevent the capsule layer from becoming too hard, in order to achieve a complex effect.

The edible material coated with the film-forming agent-containing liquid added to the above-mentioned packaged beverage is not limited to one type, and depending on the type of beverage and container, the color, size, shape, composition of the capsule contents, etc.
Two or more types of edible granules that differ from each other in one or more of various factors such as the type of film-forming agent and apparent specific gravity may be added together.

There is also no limit to the amount of edible granules added to the beverage, but when it is packed in a 250ml food can, 51 to 101 is a small amount, and generally 30 to 50
It would be appropriate to range from y' to about 100z at most.

In the present invention, the concentration of sodium alginate and/or low methoxyl pectin in the film-forming agent-containing liquid is limited to a range of 0.2 to 2.0% because if the concentration is less than the above maximum value, it will not be formed in the drink. This is because the thickness or strength of the capsule layer of the capsule food product may not be sufficient and the capsule layer may be destroyed by heat sterilization or over a long period of time.Furthermore, if the concentration exceeds the maximum value above, the film formation with normal viscosity may occur. This is because the capsule layer formed by the agent-containing liquid becomes thick and has excessive strength, which may impair the texture when the beverage is ingested.

In addition, the concentration of polyvalent metal ions, particularly calcium ions, in beverages and the above-mentioned similar components added to edible foods is limited to a range of 0.1 to 0.5%. This is based on the same reason that limited the concentration of the agent.

The reason why the protein component that may be added to the film-forming agent-containing liquid is set at 0.01 to 0.3% is because if the content is less than the above range, it is difficult to obtain a combined effect that contributes to increasing the strength of the capsule. ,
This is because if the content exceeds the above range, the capsule will become too hard and the texture will be impaired.

The method of the present invention has been described above in general terms, and will be specifically described with reference to several embodiments of the present invention.

Example 1 Water was added to 13 g of tamarind, 501 g of powdered skim milk, and 80 g of sugar to make a 100 OP fluid (specific gravity of about 1.03, viscosity of about 400 cp, pH of about 7.0), which was thoroughly heated under reduced pressure. The edible raw material which becomes the contents of the capsule food is obtained by degassing.

Next, 40 cIn of this raw material per can is dripped from the inner cylinder orifice, while at the same time 1.5% sodium alginate (M/G
1.1) Let the aqueous solution flow down to obtain a spherical edible product with a particle size of about 3 mm coated with the sodium alginate aqueous solution, and immediately add 1% lactic acid to a diluted commercially available concentrated coffee solution filled in a 250rIL can. In addition to calcium, sugar was added to adjust the sugar concentration to Bx 8 and pH to approximately 6.5, with a specific gravity of approximately 1.0.
3 to 1.04 to promote the formation of a capsule layer on the surface of the spherical edible.
g) and sealed and heat sterilized at 125° C. for 40 minutes to obtain canned coffee in which skim milk-containing capsules were suspended.

The capsules in this coffee beverage are dispersed and suspended in the ζ beverage, but tend to settle after 12 hours.

When this capsule body is taken out and measured with a weight placed on it, the breakage strength is 70 to 901, and it does not soften and disintegrate for a long time in a drink, and has a good texture when the drink is ingested.

Example 2 In this example, a capsule containing skim milk was suspended in a can of black tea.

Edible ingredients: 20g gelatin, 1g xanthan gum, 13g tamarind gum, 90g sugar, 120g salad oil,
Fluid made by adding water to 30g of skim milk powder to make 100OS' (specific gravity approx. 1.04, viscosity approx. 400cp, pH approx. 6.6)
The beverage ingredients are black tea with 0.5% calcium chloride and sugar adjusted to Bx6.2 (specific gravity approximately 1
．． 02 to 1.03, pH approximately 6.2).

Example 1 except that heat sterilization was performed at 120°C for 30 minutes.
It was manufactured under the same process conditions as in the case of .

The capsule body initially settles in the beverage liquid, but after heat sterilization, sugar moves between the beverage liquid and the capsule body due to the difference in osmotic pressure inside and outside the capsule, and the capsule body containing salad oil generally settles in the upper layer of the beverage liquid. It is floating and dispersed in parts.

The breaking strength of the capsule body measured by the same method as in Example 1 was 70 to 90 g, the capsule body did not soften and disintegrate in the drink for a long period of time, and the texture and dispersibility of powdered milk when drinking the drink were good.

Example 3 Commercially available 10% orange juice was added and dissolved in 301 gelatin, 13 g tamarind, 130 g sugar, 5 g citric acid, 601 olive oil and a small amount of orange essence, and a 100 M' flow was added. Animal (specific gravity approximately 1.05
, a viscosity of about 600 cp, and a pH of about 3.3), and is sufficiently degassed in a reduced pressure atmosphere to obtain an edible raw material to be the contents of the capsule food.

Next, 40 T/ll of this raw material per each can was dripped from the inner tube orifice, and at the same time, 1.5 tons of sodium alginate (M/G 1.16) containing 0.08% egg albumin was added from the outer tube orifice surrounding the inner tube orifice. A 5% aqueous solution was allowed to flow down to form edible spheres with a particle size of approximately 4 mm whose surface was coated with an aqueous alginate sorter solution, and this was immediately
It was added dropwise to 230 r/Ll of 10% orange juice containing 13 g of calcium lactate per 10,100 O filled in a 250 ml food can and preheated to 90°C or higher to advance the formation of a capsule layer on the surface of the spherical edible product. This canned orange juice with edible additives was wrapped and sealed with a hot pack at 95°C to form a can.

This process yielded a canned orange juice with suspended artificial spherical edible capsules with a strong orange aroma.

Example 4 20 grams of gelatin, 1 gram of xanthan gum, 131 grams of tamarind gum, 30 grams of sugar, 51 grams of tartaric acid, 601 grams
Add and dissolve commercially available 100% orange juice in a small amount of olive oil and orange essence to make 100O
P fluid (specific gravity approximately 1.05, viscosity approximately 600 cp, pH
3.4), and the 30 ru were cooled to 2℃ and the upper layer was salad oil and the lower layer was 0.3% sodium alginate and 0.
．． Dropped into a liquid consisting of an aqueous solution containing 1% casein,
Stir for 120 seconds to obtain a spherical gel-like edible with a particle size of approximately 8 mm, which was taken out and filled into a 200 rIl single-person glass bottle with commercially available diluted calbis (specific gravity approximately 1.05, pH approximately 3.
5) Pour into 180 ml of calbis liquid in which 5 g of calcium chloride per 10,100 O was dissolved in advance, and seal it.
Heat sterilization was carried out at 0° C. for 30 minutes to obtain a hermetically sealed Calbis beverage in which artificial spherical edible capsules with a strong orange aroma were dispersed and suspended.

Example 5. 401 gelatin, 20 g carrageenan, 1 g agar, 1301 sugar, 51 calcium chloride, and a small amount of pineapple essence and commercially available 100% pineapple juice to make 10001 fluid ( Specific gravity approximately 1.
06, viscosity approximately 1500 cp, pH approximately 3.3), cooled and solidified in a rectangular mold, and cut into pieces approximately 5 mm on each side.
A large-hedral granular edible material.

This granular material 301 was immersed in a cooled aqueous solution (sol) containing 0.3% by weight of low methoxyl pectin, 0.1% of sodium alginate and 0.1% of casein,
After vacuuming for 60 seconds, take it out and immediately move it for 250m.
10% orange juice preheated to 90°C or above, containing 12 g of calcium lactate per 1,000 rIL filled in one food can (specific gravity approximately 1.04-1,05, pH approximately 3.
3) A sealed canned orange containing artificial edible capsules with a high aroma of pineapple suspended in the same manner as in Example 1 except that the oranges were poured into 230ml and then heat sterilized at 85°C for 30 minutes. Got the juice product.

Example 6 51 agar, 30g gelatin, ■301 sugar, 60g
? of corn oil, 81 parts of calcium lactate, 2 grams of citric acid and a small amount of pineapple elascens
00% pineapple juice to produce 100 (liters) of fluid (specific gravity approximately 1.07, viscosity approximately 550 cp, pH approximately 3.
4) Make.

Separately, 10g of gelatin, 20g of carrageenan, 30g of sugar, 130g of corn oil, 7g of calcium lactate and commercially available peach nectar were added to
01 fluid (specific gravity approximately 1.06, viscosity approximately 1200 cp,
pH of approximately 3.3).

The edible raw material containing pineapple juice was formed by the method of Example 5 and added to the orange juice filled in the can described in Example 5, and the raw material containing peach nectar was further added to the orange juice filled in the can described in Example 5. It is molded according to the method and dropped into the above juice, and then treated in the same manner as in Example 3,
A can of orange juice was obtained in which artificial edible capsules with a strong pineapple aroma and artificial edible capsules with a peach aroma coexisted and floated.

Although the packaged beverage produced by the method of each of the above-mentioned Examples is a beverage in which edible capsules are dispersed and mixed, which has not been seen before, the present invention has the advantage that a novel product can be provided by the method described above. In addition, there are the following process effects.

That is, when using the method of the present invention, instead of adding a pre-manufactured edible-containing capsule to a drink, an edible substance coated with a film-forming agent-containing liquid is added to the drink. Since a built-in capsule is produced, the two steps of manufacturing the edible built-in capsule and adding it to the beverage are not required, and the former step can be omitted.

Eliminating this one step not only saves the equipment and time required to form capsules that coat the edible material, but also eliminates product loss of the edible-enclosed capsules caused by this step.

Now, as a control example, gelatin 301, tamarind 10
100% orange juice was added to 120 g of sugar to obtain 1000 g of edible food contained in a capsule body, and this was dropped into a film-forming agent-containing aqueous solution consisting of a 0.3% sodium alginate aqueous solution. An edible product coated with a membrane agent-containing liquid, the edible product is dropped into an aqueous coagulant solution containing 0.5% calcium chloride, left for 2 minutes, and then stirred and held for 4 minutes.
The yield of the resulting edible capsules obtained by fractional washing with water and further treatment with 0.5% calcium chloride solution at a temperature of 70°C, and the yield of capsules obtained using 100 (l) of edible capsules according to Examples 1 to 6. A comparison of the yield and the number of actual cans obtained by adding 30 drops of each capsule to 250+711 food cans is as shown in the table below, which confirms the advantage of the method of the present invention.

Furthermore, according to the method of the present invention, the risk of edible internal substances leaking into the beverage due to breakage of the capsule that occurs before or during addition to the beverage, making the beverage cloudy and opaque, and impairing the taste etc. can be eliminated. .

Moreover, the capsule coating of the edible-containing capsule formed in the beverage by the method of the present invention is superior in terms of strength and ability to block the beverage and edible material, etc., compared to the capsule coating formed in advance before addition of the Qζ beverage. There is no difference.

Claims (1)

[Claims] 1. A film-forming agent-containing solution containing a total of 0.2 to 2.0% by weight of sodium alginate and/or low methoxyl pectin is attached to the surface of a grain or droplet-shaped artificial edible, and then , coated with the film-forming agent-containing liquid. After adding the artificial edibles containing a total of 0.1 to 0.5% by weight of calcium, aluminum and/or zinc ions to a beverage filled in a sealable container, the container is sealed, and the above-mentioned The beverage contains a film-forming agent attached to the edible surface. A method for producing an artificial edible capsule-added beverage by forming a capsule containing a reaction product of a component in a liquid and the metal ion. 2. The container to be sealed is a food can, the metal ion added to the beverage is calcium ion, 1. The capsule body to which it is added has a spherical shape with a maximum width of 8 mm or less. A method for producing the beverage according to claim 1. 30.1 to 0.5% by weight of calcium ions on the surface of granular or droplet-shaped artificial edibles. A total of 0.2 to 2.0% by weight of sodium alginate and/or low methoxy pectin and 0.01 to 0
．． A film-forming agent-containing solution containing a protein that coagulates by 3% by weight Q denaturation is applied, and then the artificial edible material coated with the film-forming agent-containing solution is coated with a total of 0.1 to 0.5% by weight. A film-forming agent-containing liquid containing calcium, aluminum and/or zinc ions, which is added to a beverage filled in a sealable container and then sealed, and which adheres to the edible surface in the beverage. A method of producing an artificial edible capsule-added beverage by forming a capsule containing a reaction product of the ingredients therein and the metal ions described above.