JPS6129701B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a granular capsule food in which the surface of a small amount of edible food that is liquid or soft gel at room temperature is coated with a relatively hard gel film.

A method for manufacturing a capsule containing a gel-like substance that is soft at room temperature, such as jelly or pudding, or an edible substance that is liquid or sol at room temperature, such as juice or coffee, involves adding a film-forming agent to these edible raw materials. In addition to the method of forming a gel capsule film of calcium alginate on the surface of edible materials by dropping a small amount of sodium alginate, etc. A method has been proposed in which a salt is added dropwise into an aqueous solution of sodium alginate to form a film.

The above-mentioned dropping method is proposed to involve adding gelatin or the like to gelatinize the edible raw material to the extent that it can be formed into granules using a mold at room temperature, by heating it and turning it into a liquid state before dropping it. It is considered to be quite common.

However, in such a dropping method, phenomena such as the formation of small droplets of edible raw material particles on the surface of the liquid in the film-forming agent liquid tank, deformation of the edible raw material particles in the film-forming agent liquid, and mutual adhesion may occur. The production efficiency is low, the yield of perfect spherical capsules is low, and it is not suitable for satisfactory industrial production.

Therefore, although there are many known documents regarding the dropping method,
A capsule food produced by this method that contains an edible substance that is liquid or soft at room temperature has not yet appeared on the market.

The present invention has been researched and developed in view of the above points, and its purpose is to quickly produce granular capsule foods containing liquid or soft gel-like edibles without using the conventional method of dropping raw material droplets. The purpose is to provide a simple method that can be mass-produced with high yield.

The gist of the method of the present invention for achieving the above object is as described in the claims, and in short, it consists of adding an edible calcium salt to an edible raw material that is liquid or soft gel at room temperature at a concentration of 1.0% as calcium. By rapidly cooling the product containing up to % by weight using a low-temperature liquefied substance of an inert gas, which is known as a method for freezing frozen foods or confectionery such as ice candy and chiyocolate. The method is characterized in that the above-mentioned frozen solidified edible material is obtained, and this frozen solidified material is poured into an aqueous film-forming agent solution at 5° C. or higher, and a capsule film is formed while the solidified material is thawed.

In other words, the present invention does not drop the edible raw material in liquid form into an aqueous solution of a film-forming agent, but instead inserts a solid obtained by rapid freezing at an ultra-low temperature into a film-forming agent to form a capsule film. Once the film is completed, the edible material coated with the film is returned to its original liquid or soft gel state, and this allows the capsule film formation process to be completed in the film-forming agent-containing liquid. It is easy, efficient, and has a high product yield.

The present invention will be explained in detail below.

All percentages in the description are by weight.

Edible ingredients include those that contain a large amount of water, such as fruit juice,
In addition to tea, coffee, and cola drinks, any soft gel like pudding or jelly can be used. In addition to raw materials suitable as edible ingredients, these include calcium lactate, calcium acetate,
1.0% by weight of calcium from soluble edible calcium salts such as monocalcium phosphate and calcium chloride
Add the appropriate amount.

The cooling medium for rapidly freezing the above-mentioned edible raw material is a liquid obtained by liquefying a harmless inert gas, and liquid air, liquid carbon dioxide, liquid nitrogen, etc. may be used, but liquid nitrogen is preferably used.

The above-mentioned edible raw materials may be of any kind as long as they are liquid at room temperature, and may be treated by an appropriate method. If the raw material is in the form of a soft gel, it may be heated to form a fluid and then solidified into a certain shape. If the shape retention property is good, it may be extruded linearly from a nozzle or the like at room temperature, cut into small pieces, and thrown in, but it is preferable to solidify it slightly in advance and then freeze it firmly.

In both cases, when freezing the edible raw material in liquid form cooled to 5°C by injecting it into a mold, or when freezing it by directly contacting it with a cooling medium, liquid nitrogen is used in the liquid nitrogen immersion solidification method. The edible raw materials are rapidly frozen by passing through a place where the raw materials are sprinkled with water, and are usually completely frozen in 30 to 150 seconds.The edible raw materials are then taken out one by one and put into the film-forming agent-containing liquid.

Spray, immersion, and circulation methods are known as methods for producing a coagulated material using liquid nitrogen, and any of these methods can be used. The film-forming agent-containing liquid usually contains up to 2.0% by weight of sodium alginate, but it can also contain various proteins that coagulate upon heating to strengthen the film, as well as polysaccharides and the like to improve the texture of the film. . The heating temperature is appropriately selected within the range of 60 to 98°C.

Regarding the reaction of forming a film on the edible surface in the film-forming agent-containing liquid, the edible material immediately thaws from the surface when it enters the film-forming agent-containing liquid, so the above reaction is carried out smoothly. After a suitable period of time has passed and the film has grown sufficiently to form a granular edible capsule, it is removed. It is not necessary for the edible food to be completely thawed at the time of removal.

The obtained capsule bodies are washed with water to make a product, but if necessary, they are poured into a calcium salt-containing liquid again and then washed with water to make a product.

Examples will be described below.

Example 1 Edible ingredients prepared by adding 0.6% calcium chloride and sugar to black tea to a Bx6.2 were heat sterilized, pre-cooled to room temperature, and then placed in a tray partitioned into 8 mm x 8 mm sizes. This is injected and passed through a liquid nitrogen immersion freezing unit device using a device equipped with a liquid freezing unit. When the fluid in the tray comes into contact with liquid nitrogen, the tray surface immediately freezes, rapidly freezing, and solidifying into a square shape. This frozen solidified material is used as a film-forming agent solution10
Pour into a tank containing 0.5% sodium alginate aqueous solution maintained at ℃, keep in the tank while stirring for 5 minutes, and then drain. Free calcium ions on the surface of the frozen solidified material in the film-forming agent liquid reacted with alginic acid in the film-forming agent to form a capsule film, which gradually increased in film thickness and was removed from the film-forming agent liquid tank. Sometimes a strong capsule film is formed. When this edible capsule is thawed, it changes from a square shape to a spherical shape due to surface tension, and the contents of the thawed capsule return to the original black tea liquid.

Example 2 20g gelatin, 1g agar, 200g sugar,
5% citric acid, a small amount of orange essence, 15
Commercially available orange juice was added to and dissolved in 100g of calcium lactate to make 1000g of fluid, which was degassed under reduced pressure and cooled to room temperature, then dropped into a 50% propylene glycol solution at -10°C to make a reserve. A solidified spherical solidified product was obtained, which was further brought into contact with liquid nitrogen using an immersion liquid nitrogen freezing device to form a solid spherical frozen solidified product. This solidified material will not be broken even by some impact. The solidified product was further treated in the same manner as in Example 1 to obtain a spherical edible capsule food with a diameter of about 5 mm. When the inside of the capsule body is completely thawed, it reverts to orange juice.

Example 3 The fluid degassed under reduced pressure in Example 2 was placed into a 10 mm x 10 mm
The solidified material obtained by pouring into a tray partitioned into a tray and pre-solidifying in a cold air freezing device at 0 to -20°C is further treated with a spray liquid nitrogen freezing method to spray contact with the pre-solidified material, Obtain a stronger frozen solid. This solidified material is difficult to break and is therefore easy to handle. Then with 0.5% alginic acid
By putting the solidified material into a film-forming solution containing 0.2% egg white and stirring, the free calcium ions and alginic acid react to form a capsule film. This edible capsule is a spherical capsule containing orange juice.

Example 4 30g carrageenan, 13g pectin, 250g
of sugar, 5 g of citric acid, 12 g of acidic calcium phosphate, and 50 g of milk powder were added with water to make 1000 g, and the fluid was degassed under reduced pressure in a refrigerant consisting of 30% ethanol and 50% glycerin cooled to -20°C. A cooled solid is obtained by cooling dropwise. Since it is somewhat soft as it is, it is further treated with cold air circulation liquid nitrogen to obtain a solid frozen solid. this
A capsule food was prepared in a film-forming agent solution containing 0.5% sodium alginate and 0.2% cellulose. When the product is thawed, it becomes a spherical capsule containing an edible milk colloid.

Several embodiments of the present invention have been described above, but
In carrying out the present invention, the present invention is not limited to the above embodiments, and other methods may be used as long as the requirements of the claims are met.

The present invention is based on the idea that the edible raw material is not dropped into the film-forming agent liquid in a fluid state, but is added as a solid substance. Since the capsule food is made into a spherical particulate edible capsule food, the capsule food can be produced quickly and efficiently, and the frozen solidified product is excellent in that there is no possibility that odor remains.

Claims (1)

[Claims] 1. A raw material containing up to 1.0% by weight of soluble edible calcium salt in a liquid or gel-like edible material that is soft and easily deformable at room temperature is rapidly cooled using a low-temperature liquefied inert gas. , 0.2-2.0% after obtaining the above edible granular frozen congealment
The calcium alginate is incorporated by the reaction between the calcium ions in the granular solids and the alginic acid in the film-forming agent aqueous solution. A method for producing a spherical capsule food containing a liquid food, characterized by forming a gel-like film.