JPS5945352B2 - Method for producing granular capsules containing liquid food - Google Patents

Description

[Detailed Description of the Invention] State of the Art and Purpose of the Invention The present invention provides a method for obtaining raw food products to which various coagulants have been added;
These methods include a method in which the raw food is formed into a granular coagulate by various molding methods in the air and then covered with a capsule film, and a method in which the coagulate is deflocculated in a capsule to form a liquid food. The present invention relates to a method for manufacturing a granular capsule containing a liquid food product.

Relatively hard gel obtained by reacting natural solid foods such as fruits and canola with ■film-forming agents such as sodium alginate and/or low methoxy pectin, and ■film-coagulating agents such as calcium and other polyvalent metal salts. Capsule bodies coated with capsule shells are known.

In addition, capsule foods such as liquid foods such as juice and jelly-like foods that melt at relatively low temperatures, and in which the ingredients contained in the food spread during the day when the capsules are crushed during the day, and methods for producing the same, are also available. It is known in the literature.

How to make the above foods into capsule foods:
A fluid containing a salt of a polyvalent metal such as calcium or a film coagulant added to a food raw material solution is dropped into a film forming agent solution such as sodium alginate, and the surface of the droplet is coated with a polyvalent metal salt of alginate. A method of forming a capsule film and a method of simultaneously dropping a food raw material liquid and a film coagulant liquid using a double-tube depositor to form a food coated with a capsule film, that is, a dropping film forming method, are known. It is being

However, when attempting to make capsule foods using the various dropping film forming methods described above, the raw material droplets are subdivided into small droplets on the liquid surface in the film forming agent liquid tank, and the droplets and the dropped droplets are separated. Mutual adhesion, or deformation and mutual adhesion of food raw material droplets in the film-forming agent solution, etc. are likely to occur.

As a result, the work efficiency is poor and the yield of perfectly spherical capsules is low, making it unsuitable for satisfactory industrial production. Capsules containing liquid food produced by this method have not actually been sold.

Therefore, instead of using the dropping film forming method, the present inventors came up with the idea of converting a food raw material into a coagulated food coated with an easy-to-handle capsule film, and then returning the product to the original liquid food.

An object of the present invention is to provide specific process means and their combination process based on the basic concept as described above.

The present inventors have conducted research on methods to achieve the above objectives, and have developed a method of adding various food coagulants to fluid foods to produce food raw materials that become coagulated at room temperature, and a method of producing food raw materials that become coagulated at room temperature. A method of molding, forming a capsule film on the surface of the molded grains, or after forming a capsule film, and then contacting the capsule body with hot water to produce a solidified food containing the capsule without destroying the capsule film. We have developed a binding process that combines methods to uncoagulate food and make it into a liquid food.
The present invention has now been completed.

Structure The characteristics of the method of the present invention are as described in the claims, and in short, in addition to adding an appropriate food coagulant to the liquid food raw material in advance, if necessary, the food with this coagulant is added. In the final process, a deflocculant is added that is effective in preventing the defocculated food from gelling, the pH is adjusted to an acidic value of 0.3 or less, and the temperature is lowered in the air. Using the molded granular coagulated food raw material, while enhancing the formation of a capsule film containing calcium salt of alginic acid as a main component, or after forming a capsule film on the surface thereof, by an appropriate method among various known methods, This is brought into contact with hot water and heated for at least several minutes to decongeal the coagulated food inside the capsule, changing only the coagulated food inside the capsule into a liquid food without weakening the capsule membrane, thereby making a liquid food. This is a method of forming a built-in granular capsule.

Before explaining the present invention in more detail below, the meanings of terms used in this specification will be clarified.

Liquid foods refer to orally ingestible foods that are liquid or jelly-like at around room temperature.

The term jelly-like refers to a soft gel with a texture that easily deforms with light pressure from the tip of the tongue or an equivalent impact.

Coagulation refers to the process of hardening a liquid food to a gelatinous state without deforming it through processes such as sorting, transporting, and adding it to a liquid surface at room temperature, or to a gelatinized state.

A food coagulant is a substance that coagulates a liquid food by adding it to the liquid food.

A coagulated food is a liquid food that has been coagulated by a food coagulant.

A deflocculant is a substance that reacts with a food coagulant in a coagulated food under heating in an acidic atmosphere, promotes the decomposition or denaturation of the food coagulant, changes the coagulated waste into a liquid food, and lowers the viscosity. / or a substance that prevents viscosity increase and re-solidification.

The film-forming agent refers to a naturally extracted component containing sodium alginate as a commercial product and soluble alginic acid obtained by processing brown algae.

The film-forming agent liquid refers to an aqueous solution of a film-forming agent.

The film coagulant refers to a polyvalent metal salt such as a calcium salt that forms a capsule film by reacting with a film forming agent in a film forming agent liquid that coats the surface of a granular food, and can be added to foods.

Granular means spherical or other shapes with a maximum width of up to 2 cIrL.

In addition, all the multivalues in this specification are weight multivalues.

Next, the present invention will be explained in more detail.

First, liquid foods in food ingredients include fruit juices, cola drinks, tea, coffee, and other beverages such as soups, dairy products-containing beverages, health drinks, and other liquid foods and soft jelly-like substances that can be ingested orally. can be used.

Food coagulants include ingredients that can coagulate liquid foods by themselves, such as agar and farcellan; in other words, they dissolve at high temperatures when added to liquid foods, but have the property of coagulating liquid foods at room temperature under neutral or acidic conditions. is a typical example.

Further, other examples include food coagulants produced by the reaction of coagulant raw materials such as low methoxy pectin, konjac flour, and sodium salt of carboxymethyl cellulose with monovalent or polyvalent metal salts. I can do it.

This food coagulant can be produced in a liquid food by adding the above-mentioned coagulant raw material and the above-mentioned mineral metal salt into a liquid food, heating and dissolving them, and causing the two to react.

A preferred example is the production of a calcium salt of low methoxy pectin in a liquid food by co-adding low methoxy pectin and a calcium salt.

Other examples of coagulants include starches such as bracken powder.

Furthermore, co-addition of high-concentration sugar with tamarind or pectic acid is another example of a food coagulant.

If the gel hardness of the coagulated food using these coagulants or the shape retention when the coagulated food is granulated is somewhat inferior, a small amount of a substance that forms a strong coagulate, such as agar or farcellan, may be added.

In addition to the food coagulants mentioned above, jelly-forming agents such as gelatin and carrageenan can also be used, but these jelly-forming agents are difficult to handle as they are too soft even when cooled to be used as food coagulants. Therefore, add agar or Farselan to make it possible to retain the shape.

As the food coagulant, it is not necessary to select one of the above-mentioned examples, and two or more food coagulants can be used together as appropriate.

The total amount of the food coagulant to be added is from 0.5 to 5.0% of the total amount, depending on the type and composition of the food raw material to be adjusted.
Adjust as appropriate within the range up to 0.

The deflocculant may be any substance that decomposes or denatures the coagulant in the coagulated food by heating at 80°C or higher in an acidic atmosphere, lowers the viscosity, and prevents the increase in viscosity and the effect of re-coagulation. .

Examples of deflocculants include substances such as calcium salts of low methoxy pectin, which take out metal ions bound to food coagulants through chelate binding, loosen the coagulation caused by the food coagulant, and reduce the viscosity of the food. There are chelating agents that lower it.

Preferred examples of chelating agents include phytic acid, phosphoric acid, and salts thereof.

In addition, substances such as Li, Mg, Na, and NH4,804 ions, which have a large water-utilizing power and have a dissolving effect on food coagulants, and substances that ionize anions that have a similar effect, are also decoagulated. Can be used as an agent.

For example, NH4Cl, potassium hydrogen tartrate, etc. are suitable examples.

Furthermore, Ampang, KCII, Back2, M, which aggregates coagulants in foods and turns gels into sol to reduce viscosity.
Electrolyte materials such as g804 can also be used as shoulder thinners.

These coagulants may be selected from appropriate substances depending on the type of coagulant used.

For example, when agar is a food coagulant, phytic acid and magnesium sulfate are added, when Farcellan is a food coagulant, light bread and 11 um of chloride are added, and starch such as bracken powder is a food coagulant. Suitable examples include adding ammonium chloride and phosphoric acid when the food coagulant consists of tamarind gum and sugar, and adding phytic acid when the food coagulant consists of tamarind gum and sugar, but the combinations are not limited to the above examples. Needless to say.

The amount of shoulder stiffener added is 0.05 to 5.0% based on the total amount of food ingredients.
The amount may be adjusted appropriately within the range of 0%, but usually 0.1 to 1.0% is sufficient.

Generally, the concentration of food coagulants in food is high, for example, the concentration of agar and farcellan is 0.7%.
or above, or when using an amount that is lower than the above concentration but still allows for coagulation and molding of food.
Used to speed up shoulder stiffness.

However, according to the method of the present invention, it is possible to curdle the shoulder simply by heating in an acidic atmosphere, so depending on the concentration of the coagulant and the planned coagulant time, it is possible to curdle the shoulder without using the coagulant. good.

As the pH adjuster to be added to the food raw materials, one or more organic acids and their sodium salts or mineral acids that are permitted to be added to foods, such as citric acid, tartaric acid, hydrochloric acid, and phosphoric acid, are used.

Food ingredients by pH adjusters. pH 1.0-3.0
It is best to adjust it accordingly.

In addition to food coagulants and pH adjusters, which are essential additives to food raw materials, various viscosity adjusters can be used as necessary.

Examples include tamarind gum, locust bean gum, and xanthan.

There are gum, gum arabic, gum tragacanth, guar gum, sodium polyacrylate, and other polymeric substances.

Starch, CMC-Na, etc. that act as food coagulants are
In one aspect, it also acts as a viscosity modifier.

The concentration of these viscosity modifiers to be used is appropriately selected within the range of about 0.1 to 1.5 parts based on the total amount of food raw materials.

In addition, if the amount of metal salts such as calcium required to generate a food coagulant in food raw materials is excessive, the excess portion of the metal salt in the coagulated food can be used to form a film in the coagulated food formed into granules. When it comes into contact with the drug solution, it should be involved in the capsule film formation reaction, so to achieve the same effect, a substance that coagulates food only by lowering the temperature, such as agar, can be used as a food coagulant. Sometimes, a film coagulant such as a polyvalent metal salt can be added to the food in advance in order to participate in the subsequent capsule film forming reaction.

Examples of film coagulants include salts of calcium, aluminum, barium, copper, etc. Among these, calcium salts, which are food additives, are most suitable.

Examples of calcium salts include, but are not limited to, calcium chloride, calcium lactate, calcium acetate, and acidic calcium phosphate.

The amount of calcium salt added is 0.1 to 1.
Approximately 5% is suitable.

Now, these ingredients are added to make coagulated food raw materials. ℃～
Lower the liquid temperature to 65℃, add a coagulant if necessary, and adjust the pH.
A regulator is added to adjust the pH of the raw material liquid to an appropriate value of 1.0 to 3.0.

In addition, viscosity modifiers and/or polyvalent metal salts can be added at appropriate sequential steps as needed, but food coagulants should always be added before heating the raw materials to 90°C or higher. Also, when using a shoulder thickener, add 50% of the raw material.
Add after cooling to 65°C.

At this temperature, the food material remains fluid even if it contains a food coagulant.

The next step is a step of forming the liquid food into a granular solidified food in air.

Many different implementations of this step are possible.

For example, food materials containing various coagulants that have been heated to 50°C or higher to retain their fluidity are placed in a mold from room temperature to 0°C.
The temperature can be lowered in the air within an appropriate temperature range exceeding the above temperature range to produce granular coagulated foods of various sizes and shapes depending on the mold, or the temperature can be lowered within the above temperature range to make a mass of coagulated foods and this can be made into appropriate shapes. There are methods such as cutting into size and shape, or extruding from a nozzle and cutting after extrusion molding.

Note that a method of granulating the particles into spherical shapes at low temperatures by a known spray granulation method or rotating disk granulation method is also considered.

Next, for granular coagulated foods obtained by the various methods described above that do not contain polyvalent metal salts, a film of calcium salts etc. is coagulated under reduced pressure before being brought into contact with the film-forming agent solution. It is desirable to apply and permeate the coating film coagulant at least near the surface.

As the film-forming agent liquid, a commercially available aqueous solution of sodium alginate and/or a composition liquid containing soluble alginic acid extracted from various brown algae can be used.

The concentration of alginic acid in the film forming agent liquid can be within the range of 0.2 to 3.0%, but preferably 0.5 to 1.5%.

In order to strengthen the capsule film that is formed, the film-forming agent solution contains 0 or 0 protein components that solidify under heating in an acidic atmosphere.
It can be added in the range of 0.05 to 4.0.

In order to soften the capsule film and improve the texture (a small amount of various polysaccharides may be added).

The temperature of the film-forming agent solution is maintained within a range of 5° C. to 60° C. depending on the state of the food raw material with which it comes into contact.

There are several methods for forming a capsule film on the surface of the granular coagulated food by treating the granular coagulated food with the film-forming agent liquid.

That is, in any case, the granular coagulated food and the film-forming agent liquid may be brought into contact with each other by an appropriate method, such as a method in which the granular coagulated food is placed in and immersed in the film-forming agent liquid; There are methods such as spraying a film-forming agent solution onto granular coagulated foods.

When a polyvalent metal salt is contained or applied and permeated into a coagulated food product formed into granules, the alginic acid, etc. in the film-forming agent solution reacts with the polyvalent metal ions in the food raw material, causing the dropped product to react with the polyvalent metal salt. A capsule film of polyvalent metal alginate is formed on the surface.

When a granular coagulated food containing or not coated with a polyvalent metal salt as a film coagulant is brought into contact with a film forming agent liquid, the method of contacting with the film forming agent liquid is the same as described above. In this case, the granular coagulated food taken out from the film-forming agent liquid tank is brought into contact with a liquid containing a polyvalent metal salt, which is a film-coagulant, to form a capsule film, and then the final curing process is carried out. good.

A polyvalent metal salt may be contained in the heated water used in the hardening process to form a capsule film on the surface of the granules, or the hardening may be performed while protecting and reinforcing the capsule film already formed on the surface.

The final step is a coagulant step, which is a step that shows the main feature of the present invention in conjunction with the raw material preparation step in which a food coagulant is added in advance to food raw materials and maintained in an acidic atmosphere.

After being treated with the film-forming agent liquid, the granular coagulated food product needs to be heated to a temperature of 80° C., preferably 85° C. or higher, for at least 5 to 15 minutes.

Granular coagulated foods contain a large amount of water, and its escape due to evaporation must be avoided, so it is preferable to perform the above heating in hot water, but do not saturate the water vapor. Heat treatment in a room such as an exhaust box or retort containing minute water droplets is also possible.

As mentioned above, it is effective to add a polyvalent metal salt that reacts with the film-forming agent component contained in the capsule film to the hot water in order to form, maintain and reinforce the capsule film of the granular food.

When the coagulated food inside the capsule membrane is heated while in contact with water and the internal temperature rises above a certain temperature, the coagulant component acts on the food coagulant component due to the acidic atmosphere inside.
The stiffness of the shoulder gradually progresses, resulting in a fluid state.

In this case, in order to promote the curdling effect of the coagulated food due to heating in hot water, it is appropriate to add an appropriate acid such as citric acid or tartaric acid to the hot water to make an acidic liquid.

However, heating in an acidic liquid causes the capsule film of the granular food to weaken.

Therefore, as mentioned above, it is preferable to add a reinforcing substance such as acid-resistant protein or cellulose to the film-forming agent solution.

In addition, when the capsule containing the granular coagulated food is to be canned, heating for a considerable period of time during canning can also be used as the final stiffening process.

The particle shape and size of the granular coagulated food just before being subjected to heat treatment for stiffening the shoulders vary depending on the coagulation process.

Molded products formed by air cooling molding, extrusion cutting, etc. are not spherical but often have a prismatic or cylindrical shape.

However, when grains with these shapes are heated in a hot water bath or the like, and the grains become stiff, the inside of the food tends to fluidize, and due to the surface tension of the fluid, they gradually become spherical. This is getting closer.

Accordingly, the appearance of the capsule film gradually becomes spherical.

The granular capsule containing the obtained liquid food is generally spherical, unless it is a coagulated food such as a very long and slender rod.
It is easy to obtain a diameter of up to 2 mm.

Various embodiments of the present invention will be clear from the above description, and many embodiments can be derived from the invention with appropriate designs, but some preferred embodiments are listed below.

Example 1 To the total amount of the raw material food after preparation, add 60 parts of lemon juice diluted liquid to 1.5% of Faseleran as a food coagulant, 1.5% of calcium lactate, and dissolve by heating to 90°C or higher. The temperature of this Bx12 solution was lowered to 50 to 65°C, and then emulsified with 0.11% xanthan gum.

, 1% lemon oil and light bread as shoulder curd and potassium chloride total 0, 2% and 1. o% citric acid and 0.1
The pH value is adjusted to 2.2 by adding an aqueous solution of % sodium phosphate, and the total volume is corrected to 100% with lemon juice.

Liquid food kept at 60℃ is poured into a container and heated to 1℃~1℃.
The coagulated food obtained by coagulating it in a refrigerator at 0℃ has a diameter of 51! t
2I! The product is extruded into a round bar shape and cut into 5-inch pieces to obtain a short cylindrical granular coagulated food.

This granular product is easy to handle because it will not be crushed by a slight impact force.

This was placed in a film-forming agent liquid bath at room temperature containing 0.3% sodium alginate, 5% casein-Na, and was stirred to form a capsule film of calcium alginate on the surface of the short cylindrical coagulated food. After forming and taking out from the liquid tank and washing with water, 0.2% citric acid and 1.0% calcium chloride were added.
% in hot water at 81°C and heated for 6 to 8 minutes.

By this heat treatment, the coagulated food inside the capsule is solidified and becomes a liquid food, and the capsule body changes into a generally spherical shape.

The obtained capsule bodies are easily crushed during the day, and the liquid liquid spreads in the mouth, giving it a lemon scent.

When this capsule body is added to black tea and served for drinking, it becomes a beverage that has a good harmony of the flavor of Echa and the flavor of lemon obtained by crushing the capsule in the mouth.

Example 2 The types and amounts of the food coagulant, pH adjuster, and shoulder coagulant were the same as in Example 1, but without adding polyvalent metal salts such as calcium, tamarind 0.5 was used as the viscosity adjuster.
%, 5% milk powder was added, the pH value was adjusted to 2.6 in the same manner as in Example 1, and the pH value was corrected by 10%, and the raw material was used.

The raw materials are poured into a mold made of stacked handcam-shaped molds in an aluminum tray, and the maximum width is 8 mm and the height is 81 mm.
The solidified food was molded into a 1 Ln regular hexagon at 10°C, and the taken out solidified food was immersed in a 1.3 calcium lactate aqueous solution under vacuum to allow the calcium lactate to penetrate into the solidified food, washed with water, and then 0.5 cm at room temperature. % sodium alginate solution is sufficiently sprayed to form a capsule film of calcium alginate on the surface of the coagulated food.

Next, when this is immersed in an acidic heating solution containing calcium chloride at 81° C. for 8 minutes and heated as in Example 1, the coagulated food containing capsules is completely transformed into a fluid colloidal liquid.

This milk-containing capsule blends well with coffee and other drinks.

Example 3 Agar 1.5, 0.1% xanthan gum, and 0.7% calcium acetate were dissolved in pineapple juice as a food coagulant and its adjuvant, and the pH was adjusted to 2.0 in the same manner as in Example 1. It was adjusted to be the raw material.

This raw material has sufficient fluidity at 60°C.

Next, this raw material liquid is heated to a thickness of about 6 cm in a refrigerator at 1 to 10°C.
It is coagulated into a flat plate shape and shredded into 6 mrn square pieces to form a cube-shaped granular coagulated food, which is then brought into direct contact with a solution containing 0.3% sodium alginate and 0.7% albumin to form a product with a diameter of about 6 mm. A coagulated food coated with a spherical capsule film was obtained, and then treated in the same manner as in Example 1 to obtain a spherical capsule body containing a liquid food product.

When this capsule body is added to a fruit juice drink, the drink becomes fragrant.

Example 4 Low methoxy pectin of 2.0% and calcium chloride of 0.7% as ingredients for producing a food coagulant, 0.3% agar as a coagulation enhancer, and about 10% of orange essence. An orange juice raw material of
, adjusted to 2.

This raw material, which was sufficiently fluid at 60°C, was made into a hexagonal prism-shaped granular coagulated food in the same manner as in Example 2, and then added to a film-forming agent solution containing 0.51% sodium alginate and 0.7% cellulose. The coagulated food is charged and stirred to form a capsule film on the surface of the coagulated food, then taken out, washed with water, and then treated as in Example 1.

However, the retention time in the acidic solution is 7 to 12 minutes.

When the resulting capsule is crushed in the mouth, the internal fluid spreads during the day, emitting an orange aroma.

Example 5 Konjac flour of 1.0 and 1.0 were used as ingredients for producing a food coagulant. In addition to adding o% of calcium lactate, we also added a small amount of pineapple essence and pineapple juice.
0.25% phytic acid and 0.25% barium chloride were added as shoulder thinners and treated in the same manner as in Example 1.
A raw material solution at about 65°C adjusted to i-11.7 was molded into a mold under the method conditions described in Example 2, and poured into a film-forming agent solution containing 0.5% sodium alginate and 0.7% cellulose. After immersion, it was heat-treated in hot water under the method conditions of Example 1.

Retention time in hot water is 7-12 minutes.

The internal food of the resulting capsule body has been transformed into a complete liquid food, which emits the aroma of pineapple.

Example 6 1.0% low methoxy pectin, 0.2% agar, 1
A solution containing 0% calcium acetate and 20% sugar was treated in the same manner as in Example 1, adjusted to pH 1.5, cooled to 60°C, and then cooled in a refrigerator at 1 to 10°C. This was extruded and cut as in Example 1 to obtain a short cylindrical granular coagulated food with a diameter of 5 mTl@degrees. Thereafter, a capsule film was formed under the same conditions as in Example 4, and the product was soaked in hot water. heat treated.

The obtained capsule body is spherical, and the inside thereof is completely transformed into a liquid food.

This capsule blends well with cola drinks.

Example 7 Tamarind gum as a food coagulant1. 0%, high methoxy pectin 1.5%, sugar 55% and furcerelan 0.3% and 0.8% calcium acetate were added to black tea and treated in the same manner as in Example 1 to pH 2.0. The prepared solution was molded in the same manner as in Example 2 to obtain a granular coagulated food, and thereafter treated as in Example 1.

However, the heating time in the hot acidic liquid is 10 to 13 minutes.

The inside of the obtained capsule body is completely fluid even without the use of a coagulant.

Example 8 1.5% Tamarind Gum and 5% as Food Coagulant
5 parts sugar, 0.2% agar, and 0.3 parts phytic acid as a stiffener. An aqueous solution obtained by adding and heating 0% dibasic calcium phosphate was adjusted to pH 1.5 using Part 1 tartaric acid and 0.3% hydrochloric acid, and then treated as in Example 4.

Due to the heat treatment, the capsule becomes spherical and the coagulated food inside is completely transformed into a liquid food.

Although this product has a very high sugar concentration, when added to an appropriate beverage, the fluids inside and outside the capsule are equilibrated through the capsule membrane due to osmotic pressure, so there is no need to worry about the sugar concentration that much.

Example 9 Add 2.0% calcium acetate to 2.0% bracken powder, dissolve by heating at a temperature of 95°C or above, cool down to 5°C to 65°C, then add 0.1% ammonium chloride and phosphoric acid. A liquid with a pH of 2.0 that was 100% corrected with lemon juice was obtained, and as in Example 1, this was extruded and cut into round rods to produce a granular coagulated food, which was then treated in a film-forming agent solution to obtain a granular coagulated food. 1. Calcium acetate built-in capsule body. o%,
10 to 1 with boiling water above 95℃ containing 0.3 parts of citric acid
The product was processed for 3 minutes.

The capsule body became spherical, and the internal food was completely thawed and became fluid.

Although some specific embodiments have been described above, it will be appreciated that the present invention has many other modifications that will be obvious to those skilled in the art from the foregoing description and examples.

Various compositions of food acidic liquids as raw materials, various methods for forming granular coagulated foods, compositions of film-forming agents, treatment methods with film-forming agent liquids, and various aspects of the heating shoulder curd process in the presence of water. , can be considered as mutually independent processes.

Therefore, for example, the process method of a particular step in one embodiment described above and the process method of a separate step in another embodiment can be replaced with each other by various combinations.

In short, the present invention adds a coagulating agent to the original food raw material that maintains it in a coagulated form at room temperature, but changes its quality and deagglomerates when heated in an acidic atmosphere, and During liquid processing, food ingredients are treated as granular solids,
It is a type of method in which only the coagulated food inside the capsule is transformed into a liquid food by thawing the coagulant by contacting it with hot water and heating it, and this method is still unknown. think.

Effects The effects of the present invention seem obvious from the above, but
This can be summarized as follows.

That is, according to the method of the present invention, the raw food material is added as a granular solid to the film-forming agent solution containing sodium alginate, so handling of one food raw material is easy, and various defects during the process of the drop granulation method can be avoided. It is possible to eliminate the profit, and therefore the yield of capsules is high, making it suitable for industrial production.

In addition, the capsule body that had undergone the coagulation process of Example 1 using the food raw materials and coagulant of Example 1 was stored refrigerated at 2'-5°C, and the change over time in the viscosity (centipoise) of the built-in liquid food was measured. The results are the same regardless of the various molding methods.
As shown in Table 1.

From this table, it can be seen that the food contained in the capsule body produced by the method of the present invention maintains a good fluid state over a long period of time and does not cause the re-solidification phenomenon.

Claims (1)

[Scope of Claims] 1 After cooling a heated solution containing a liquid food and a food coagulant to a temperature within a range where the food coagulant does not coagulate or decompose by acid, pi-13.0 or less Adjust to
Furthermore, the solidified food is formed into granules through a cooling molding process in air, and after a contact process with a film-forming agent, the granular solidified food is brought into contact with water at a temperature at which the decomposition reaction with acid proceeds. 1. A method for producing a granular capsule containing a liquid food, characterized by decoagulating the solidified food within the capsule film into a liquid food by heating the capsule. 2 A heating solution containing a liquid food and a food coagulant is heated to 6
Lower the temperature to 5℃ or less, add a defocculant if necessary, and adjust the pH.
3.0 or less (adjust this, make this liquid into a granular coagulated food through a cooling process in the air below 40 ° C., and then combine with a film-forming agent solution to form a capsule film on the granular coagulated food). After the contact step, the capsule containing a liquid food according to claim 1 is brought into contact with water at 80° C. or higher to deagglomerate the granular coagulated food and transform it into a liquid food. Manufacturing method. 3. A method for manufacturing a granular capsule containing a liquid food according to claim 1, characterized in that a food coagulant that dissolves when heated and becomes a coagulate when the temperature cools is added as a food coagulant. 41 Claim 1, characterized in that a food raw material containing a food coagulant is obtained by co-adding a valent or polyvalent metal salt and a component that coagulates by binding with the metal ion to a liquid food. 5. The liquid food capsule according to claim 1, wherein the food coagulant added to the food raw material comprises tamarind gum and high concentration sugar. 6. A method for producing a capsule containing a liquid food according to claim 1, characterized in that the food coagulant added to the food raw material is starch. 7. A granule before forming a capsule film. A method for producing a granular capsule containing a liquid food according to claim 1, characterized in that a calcium salt that can be added to the food is contained in the coagulated food. 8. Obtaining a granular coagulated food by molding in cold air. A method for manufacturing a granular capsule containing a liquid food according to claim 1, characterized in that: 9. Cutting a coagulated food solidified into a plate or block shape in cold air to produce a granular coagulated food. A method for manufacturing a granular capsule containing a liquid food according to claim 1.10 A claim characterized in that the coagulated food is extruded from a nozzle, cut into appropriate sizes, and formed into granules. A method for manufacturing a granular capsule containing a liquid food according to item 1. 11. After covering a granular coagulated food with a capsule film,
p)I containing calcium salts 4. , & The method for producing a granular capsule containing a liquid food according to claim 1, characterized in that the coagulated food is made into a liquid food by contacting and heating the coagulated food with acidic hot water as follows. 12. A method for producing a granular capsule containing a liquid food according to claim 1, which comprises coating a granular coagulated food with a capsule film and then heating the coagulated food in a steam chamber to transform the coagulated food into a liquid food. . Claim 1, characterized in that the coagulated food in the form of 13 particles is coated with a capsule film and then immersed in hot water of 80° C. or higher containing calcium salts and heated to transform the coagulated food into a liquid food. The method for manufacturing the granular capsule body containing a liquid food product as described above.