WO2010067478A1 - Food and method for processing the same - Google Patents

Food and method for processing the same Download PDF

Info

Publication number
WO2010067478A1
WO2010067478A1 PCT/JP2009/002612 JP2009002612W WO2010067478A1 WO 2010067478 A1 WO2010067478 A1 WO 2010067478A1 JP 2009002612 W JP2009002612 W JP 2009002612W WO 2010067478 A1 WO2010067478 A1 WO 2010067478A1
Authority
WO
WIPO (PCT)
Prior art keywords
crystal
solvent
food
transparency
dye
Prior art date
Application number
PCT/JP2009/002612
Other languages
French (fr)
Japanese (ja)
Inventor
正人 木野
Original Assignee
株式会社ミツヤコーポレーション
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2009051333A external-priority patent/JP2010159085A/en
Application filed by 株式会社ミツヤコーポレーション filed Critical 株式会社ミツヤコーポレーション
Priority to CN2009801498346A priority Critical patent/CN102245035A/en
Publication of WO2010067478A1 publication Critical patent/WO2010067478A1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063Coating or filling sweetmeats or confectionery
    • A23G3/0089Coating with atomised liquid, droplet bed, liquid spray
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0097Decorating sweetmeats or confectionery
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40Colouring or decolouring of foods
    • A23L5/42Addition of dyes or pigments, e.g. in combination with optical brighteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a food and a processing method thereof.
  • an object of the present invention is to provide a food having a visual effect that can induce human aesthetics.
  • the food processing method according to the first aspect of the present invention for solving the above-described problem is to wet the surface of an edible crystal with a solvent, and to remove a part or all of the solvent from the surface of the crystal.
  • the surface of the crystal is dissolved and washed by wetting with a solvent and removal of the solvent to make the surface of the crystal smooth, and fine powder and the like from the surface of the crystal. Can be removed or washed away. For this reason, the foodstuff as a crystal
  • crystallization can be given transparency and glossiness.
  • the surface of the crystal body may be moistened with the solvent after the dye is contained in the solvent.
  • the dye particles enter a slight crack or the like formed on the surface of the crystal when wetting with the solvent, and the solvent particles are precipitated in the crack or the like when the solvent is removed.
  • crystallization can be given to a color feeling. Since the solvent dissolves a part of the crystal and the fine powder adhering to the crystal when the surface is wetted by the solvent, a small amount of the fine powder is deposited again on the crystal surface in the drying step, and the transparency is somewhat lowered.
  • a hygroscopic object In removing the solvent from the surface of the crystal body, a hygroscopic object may be pressed against the surface of the crystal body.
  • the hygroscopic material can suitably remove the solvent from the surface of the crystal. Further, when the solvent is removed, the surface of the crystal is polished by an object, so that the surface can be sufficiently smoothed from the viewpoint of giving the crystal a glossy feeling to the food.
  • the crystal may be moisturized after removing a part of the solvent from the surface of the crystal. Thereby, the glossiness of the foodstuff as a crystal
  • crystallization can be improved, and the glossiness can be maintained over a long time.
  • a crystal mainly composed of sodium chloride, a sugar crystal, or an agate may be used as the crystal body.
  • the sodium chloride etc. which have transparency, a glossiness, or a transparency, a glossiness, and a color feeling can be manufactured as a foodstuff.
  • “Main component” means that the weight content is 80% or more.
  • a transparent or translucent food having an optical critical angle ⁇ with air of (1/4) ⁇ or less, a first plane, (1/6) ⁇ + (1/3) ⁇ ⁇ ⁇ ⁇ (1/2) ⁇ is formed so as to have a pair of second planes opposed to the first plane and having an angle of 2 ⁇ . It is characterized by that.
  • the light incident on the food from the first plane can be retroreflected by the pair of second planes, so that the food has an original transparency or translucency. , Glossiness can be given to food.
  • the food of the present invention for solving the above problems is characterized by being processed by any one of the methods described above.
  • the food of the present invention has a sense of transparency and gloss, or a sense of transparency, gloss and color, so that it can be used in various situations to cause human aesthetics and create an atmosphere. Can contribute.
  • a crystal body mainly composed of sodium chloride is prepared as a crystal body.
  • sodium chloride magnesium chloride, calcium chloride, iron, potassium, and the like may be contained in the crystal.
  • the sodium chloride crystal may be formed into a desired shape by melting purified high-purity sodium chloride, placing it in a ceramic mold, and cooling and solidifying it.
  • the crystal may be either single crystal or polycrystal.
  • the sodium chloride crystal 100 is normally a regular hexahedron. However, if the crystal structure is regular enough to produce a transparency by processing described later, Tremy Or it may be flakes. A fine crack C exists on the surface of the crystal body 100.
  • the size of the crystal is too small, when wetted with a solvent described later, the ratio of the crystal dissolved in the solvent becomes high, and the yield of the manufactured food may deteriorate.
  • the size of the crystal is too large, the distance through which light passes through the crystal increases, and the absorption and scattering of photons in the crystal increase and the transparency decreases. Also, large crystals often have more cracks, and there is a high possibility that transparency will be difficult to process. Therefore, by using a sieve or the like, for example, a crystal group of sodium chloride of about 3 to 7 [mm], preferably about 2 to 4 [mm] may be selected.
  • the corner portion of the crystal body may be deformed to be less than the critical angle by being broken, polished, or dissolved.
  • a crystal body 100 in which the corners of the hexahedron position are deformed may be prepared.
  • the surface of the crystal is wetted with a dye-containing solvent (FIG. 1 / STEP 100).
  • the surface of the crystal body is wetted by the solvent by applying or spraying the dye-containing solvent on the crystal body or immersing the crystal body in the dye-containing solvent.
  • a solvent that is not saturated is used so that the crystalline substance that is a solute can be dissolved.
  • the solvent Water is used as the solvent.
  • the dye a natural dye, an artificial dye or a combination thereof, which is confirmed or guaranteed to be harmless or safe for the human body, is used.
  • the dye-containing solvent is adjusted by mixing 100 to 300 [ml] of a dye solution prepared by mixing 4: 1 in a weight ratio of a dull pigment and an ethanol solution as a dye with 3 [l] of water. .
  • a part or all of the solvent is removed from the surface of the crystal (FIG. 1 / STEP 200). Specifically, a part of the solvent is removed from the crystal by using a centrifugal dehydrator or by pressing a hygroscopic sheet (cloth or paper) against the surface of the crystal. It is preferable that the sheet is pressed against the crystal body by an elastic member such as a human hand so that the crystal body does not break or chip. The sheet may be pressed against the crystal group so that the crystal group is sandwiched between the sheets. At this stage, the crystal is still slightly wet. And the remaining solvent is removed from the surface of a crystal body by ventilation drying.
  • the attached crystals are separated by vibration or pressure during drying. It is desirable to adjust the air volume, temperature, crystal interval, and the like so that the drying time is as short as possible.
  • the surface treatment method is the same as the procedure in the first embodiment except that a sucrose (C 12 H 22 O 11 ) crystal is prepared as a crystal instead of a sodium chloride crystal.
  • sucrose crystals filled in the mold By melting the sucrose crystals filled in the mold in superheated steam or superheated alcohol steam heated to around 160-170 ° C and solidifying by cooling, the browning due to caramelization is suppressed and the transparency is high. A sucrose crystal having a different shape can be produced. By changing the heating time and / or the ratio of air to superheated steam, the color concentration of solid sucrose can be adjusted. When sucrose is exposed to oxygen for a long time in the melted and liquefied state, oxidation proceeds, so if you want to reduce the color of the sucrose crystals, suppress the superheated steam temperature as much as possible and heat the time It is desirable to shorten the length.
  • a sucrose crystal body 200 formed of a rectangular plate-shaped portion 220 and a triangular prism-shaped portion 210 standing on the bottom surface of the rectangular plate upper portion 220 is formed. Is done. The height h of the sucrose crystal 200 is adjusted to about 4 to 5 mm.
  • the bottom surface shape of the triangular prism-shaped portion 210 is an isosceles triangle having an apex angle 2 ⁇ [rad], and a first side surface (first plane) 211 corresponding to the base of the triangle and a pair corresponding to the other two sides of the triangle.
  • the second side surface (second plane) 212 is formed.
  • satisfies the following relational expression in which the optical critical angle ⁇ [rad] of the crystal with respect to air is used.
  • the crystal structure has regularity, or a transparent or translucent food, in addition to the shape shown in FIG. You may form in the arbitrary shapes which have the 2nd plane which makes an angle.
  • the food product may be partially or wholly formed into a right prism, a diagonal prism, an anti-prism, a pyramid, or a double pyramid.
  • the food product may be partially or wholly formed into a conical or elliptical cone.
  • the wetting by a solvent and the removal process of a solvent may be abbreviate
  • the triangular prismatic portion 210 is erected with the rectangular plate-shaped portion 220 facing down.
  • a glossy feeling due to retroreflection or the like in the triangular columnar portion 210 can be given to the portion decorated with the sucrose crystal.
  • the surface of the crystal body is dissolved in the solvent by wetting the surface of the crystal body with a solvent (see FIG. 1 / STEP 100), the level difference of the unevenness existing on the surface is reduced. Further, the fine particles adhering to the surface of the crystal body are dissolved in the solvent, or flowed through the solvent to leave the surface of the crystal body. Furthermore, cracks in which the dye particles contained in the solvent are present on the surface of the crystal (see FIG. 2 (a)), or fine particles of crystals that are not dissolved in the solvent, and fine powder crystals and crystals that are reprecipitated solute Enters the gap with the body surface.
  • the solvent can be appropriately removed from the surface of the crystal body by the hygroscopic sheet. Further, when the solvent is removed, the surface of the crystal is polished by the fiber of the sheet, so that the surface can be sufficiently smoothed from the viewpoint of giving the crystal a glossy feeling to the food.
  • the solvent due to capillary action such as cracks on the surface of the crystal, the solvent remaining in the vicinity of the cracks, while entraining the fine particles that are dye particles or reprecipitated solute on the crystal surface, the cracks, etc. It is thought that it precipitates after gathering.
  • a color sense can be imparted to the food as the crystal body.
  • beautiful sodium chloride crystals and sucrose crystals are produced, such as jewelry fragments, which have a faint red, blue, yellow, green or brown color and are transparent and glossy.
  • the sodium chloride crystal group is, for example, sprinkled on the surface of grilled fish, grilled eggs or the like as a seasoning or decoration, attached to tempura, or attached to a dessert dish.
  • the sucrose crystal group is sprinkled on a confectionery as a decoration. This adds color to the dish and, in addition, gives the dining table afic atmosphere.
  • the sodium chloride or sucrose crystals processed as described above are shipped as a manufactured food after being contained in an airtight transparent bag or container together with a desiccant.
  • the crystal Prior to housing in a bag or container, the crystal may be screened by visually checking for the presence or absence of transparency and gloss at the same time as removing foreign matter.
  • the white disaccharide 403 is dropped from the shooter 404, the reflected light irradiated by the laser 402 is received by the optical sensor 401, and the one with low intensity due to the difference in reflection intensity is used.
  • the air is blown from the air nozzle 405 and collected in the second container 407. Only the high reflection intensity remains in the first container 406.
  • White disaccharide is a sucrose crystal having a rectangular parallelepiped with a crystal size of about 3 to 7 mm. The crystal part of this size may be cut off at a high probability during the manufacturing and transporting process, and the selection process may be omitted because the ratio of the crystal where incident light is retroreflected and totally reflected from the cut surface is very high.
  • the solvent may be removed from the surface of the crystal after the surface of the crystal is wetted with a solvent that does not contain the dye.
  • the crystal can be given a sense of transparency and gloss by smoothing the surface of the crystal.
  • the crystal body as a food may be moisturized by being stored together with a moisturizing agent in an airtight transparent bag or container.
  • a desiccant such as silica gel that absorbs moisture until just before the saturation state may be used as a humectant.
  • the surface of sugar crystals other than sucrose (such as fructose), and the surface of koji crystals made of a mixture of sugar and starch syrup are treated according to the above procedure. May be. Thereby, the koji with increased transparency and gloss can be produced as a food. By pouring a large amount of sucrose into a syrup and pouring it into a mold, it is possible to produce a shining jewel-like food with a sense of transparency, gloss and color.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Provided is a food which has a visual effect capable of provoking the human sense of beauty. The surface of a food which is a water-soluble crystalline material is moistened with water or an aqueous dye solution.  Next, at least a portion of the moisture is removed from the surface of the crystalline material.  Thus, a food which is a crystalline material having a smoothened surface and a high gloss can be produced.

Description

食品およびその加工方法Food and its processing method
 本発明は、食品およびその加工方法に関する。 The present invention relates to a food and a processing method thereof.
 蛍光性の物質を食器のエッジ部分に充填しておき、このエッジ部分から蛍光を放射させるフォークまたはスプーン等の食器が提案されている(日本国特開平06-125831号公報参照)。 There has been proposed a tableware such as a fork or a spoon in which a fluorescent substance is filled in the edge portion of the tableware and the fluorescent material is emitted from the edge portion (see Japanese Patent Application Laid-Open No. 06-125831).
 しかし、パーティー等のさまざまな場面における雰囲気作りの一助となるような視覚的効果を食品そのものに持たせることは困難であった。 However, it was difficult to give food itself a visual effect that would help create an atmosphere in various situations such as parties.
 そこで、本発明は、人間の美感を誘起しうる視覚的効果を有する食品を提供することを解決課題とする。 Therefore, an object of the present invention is to provide a food having a visual effect that can induce human aesthetics.
 前記課題を解決するための本発明の第1態様としての食品加工方法は、食用の結晶体の表面を溶媒で湿潤させ、前記結晶体の表面から前記溶媒の一部または全部を除去することを特徴とする。 The food processing method according to the first aspect of the present invention for solving the above-described problem is to wet the surface of an edible crystal with a solvent, and to remove a part or all of the solvent from the surface of the crystal. Features.
 本発明の第1態様としての方法によれば、溶媒による湿潤および溶媒の除去によって結晶体の表面を溶解させかつ洗浄して結晶体の表面を滑らかにするとともに、結晶体の表面から微小粉末等を除去するまたは洗い流すことができる。このため、透明感および光沢感を結晶体としての食品に持たせることができる。 According to the method of the first aspect of the present invention, the surface of the crystal is dissolved and washed by wetting with a solvent and removal of the solvent to make the surface of the crystal smooth, and fine powder and the like from the surface of the crystal. Can be removed or washed away. For this reason, the foodstuff as a crystal | crystallization can be given transparency and glossiness.
 前記溶媒に染料を含有させた上で、前記溶媒で前記結晶体の表面を湿潤させてもよい。この場合、溶媒による湿潤に際して染料粒子が、結晶体の表面に形成されているわずかなクラック等に入り込み、溶媒の除去に際して、溶媒粒子がクラック等において析出する。このため、透明感および光沢感に加えて、色感を結晶体としての食品に持たせることができる。溶媒による表面湿潤時に溶媒が結晶の一部や結晶に付着した微粉末を溶かすため、乾燥工程で少量の微粉末が再び結晶表面に析出して透明度を多少低下させる。一方、析出した色素の付着は微粉末間や微粉末と結晶面間、またはクラック等の間隙に多く付着が見られる。これは、結晶表面に付着した残留溶媒からの微粉末再析出過程で、色素は微粉末結晶中に取り込まれにくいため、色素付着が平坦な結晶表面には薄く、再析出した微粉末の間隙やクラック部等には濃く着色しコントラストが増すことで、色の薄い結晶平坦部位の透明感および光沢感が強調される。 The surface of the crystal body may be moistened with the solvent after the dye is contained in the solvent. In this case, the dye particles enter a slight crack or the like formed on the surface of the crystal when wetting with the solvent, and the solvent particles are precipitated in the crack or the like when the solvent is removed. For this reason, in addition to a transparent feeling and a glossy feeling, the foodstuff as a crystal | crystallization can be given to a color feeling. Since the solvent dissolves a part of the crystal and the fine powder adhering to the crystal when the surface is wetted by the solvent, a small amount of the fine powder is deposited again on the crystal surface in the drying step, and the transparency is somewhat lowered. On the other hand, a large amount of deposited pigment is adhered between fine powders, between fine powders and crystal planes, or in gaps such as cracks. This is the process of reprecipitation of fine powder from the residual solvent adhering to the crystal surface, and the dye is difficult to be taken into the fine powder crystal. The crack portion and the like are darkly colored and increased in contrast, thereby enhancing the transparency and glossiness of the light-colored crystal flat portion.
 前記結晶体の表面からの前記溶媒の除去に際して、吸湿性の物体を前記結晶体の表面に押し当ててもよい。吸湿性の物体によって結晶体の表面から溶媒が適当に除去されうる。また、溶媒の除去に際して、結晶体の表面が物体により研磨されることにより、結晶体に光沢感を食品に持たせる観点から当該表面を十分に滑らかにすることができる。 In removing the solvent from the surface of the crystal body, a hygroscopic object may be pressed against the surface of the crystal body. The hygroscopic material can suitably remove the solvent from the surface of the crystal. Further, when the solvent is removed, the surface of the crystal is polished by an object, so that the surface can be sufficiently smoothed from the viewpoint of giving the crystal a glossy feeling to the food.
 前記結晶体の表面から前記溶媒の一部を除去した後、前記結晶体を保湿してもよい。これにより、結晶体としての食品の光沢感が高められ、かつ、その光沢感が長時間にわたり維持されうる。 The crystal may be moisturized after removing a part of the solvent from the surface of the crystal. Thereby, the glossiness of the foodstuff as a crystal | crystallization can be improved, and the glossiness can be maintained over a long time.
 前記結晶体として、塩化ナトリウムを主成分とする結晶、糖結晶または飴を用いてもよい。これにより、透明感および光沢感、または、透明感、光沢感および色感を有する塩化ナトリウムなどが食品として製造されうる。「主成分」とは重量含有率が80%以上であることを意味する。 As the crystal body, a crystal mainly composed of sodium chloride, a sugar crystal, or an agate may be used. Thereby, the sodium chloride etc. which have transparency, a glossiness, or a transparency, a glossiness, and a color feeling can be manufactured as a foodstuff. “Main component” means that the weight content is 80% or more.
 前記課題を解決するための本発明の第2態様としての食品加工方法は、空気との光学的臨界角αが(1/4)π以下の透明または半透明の食品を、第1平面と、(1/6)π+(1/3)α≦θ≦(1/2)π-αとして、前記第1平面に対向するとともに2θの角度をなす一対の第2平面とを有するように成形することを特徴とする。 In the food processing method as the second aspect of the present invention for solving the above-mentioned problem, a transparent or translucent food having an optical critical angle α with air of (1/4) π or less, a first plane, (1/6) π + (1/3) α ≦ θ ≦ (1/2) π−α is formed so as to have a pair of second planes opposed to the first plane and having an angle of 2θ. It is characterized by that.
 本発明の第2態様としての方法によれば、第1平面から食品に入射した光が、一対の第2平面により再帰反射させうるので、食品に本来的な透明感または半透明感に加えて、光沢感を食品に持たせることができる。 According to the method as the second aspect of the present invention, the light incident on the food from the first plane can be retroreflected by the pair of second planes, so that the food has an original transparency or translucency. , Glossiness can be given to food.
 前記課題を解決するための本発明の食品は、前記のいずれかの方法により加工されたことを特徴とする。 The food of the present invention for solving the above problems is characterized by being processed by any one of the methods described above.
 本発明の食品は、前記のように透明感および光沢感、または、透明感、光沢感および色感を有しているので、さまざまな場面で用いられることにより人間の美感を引き起こし、雰囲気作りに寄与することができる。 As described above, the food of the present invention has a sense of transparency and gloss, or a sense of transparency, gloss and color, so that it can be used in various situations to cause human aesthetics and create an atmosphere. Can contribute.
本発明の食品の加工方法の手順説明図。Explanatory drawing of the procedure of the processing method of the foodstuff of this invention. 本発明の食品(第1実施例)の模式的な説明図。The schematic explanatory drawing of the foodstuff (1st Example) of this invention. 本発明の食品(第2実施例)の模式的な説明図。Schematic explanatory drawing of the foodstuff (2nd Example) of this invention. 食品選別装置の構成説明図。Structure explanatory drawing of a food sorter.
 本発明の食品およびその加工方法の実施形態について図面を用いて説明する。 DETAILED DESCRIPTION Embodiments of a food product and a processing method thereof according to the present invention will be described using the drawings.
 (第1実施例)
 まず、結晶体として塩化ナトリウム(NaCl)を主成分とする結晶体を準備する。塩化ナトリウムのほか、塩化マグネシウム、塩化カルシウム、鉄およびカリウムなどが結晶体に含まれていてもよい。塩化ナトリウム結晶体は、精製された高純度の塩化ナトリウムを溶融させ、セラミックの型に入れて冷却・固化させることで所望の形状に成形されていてもよい。結晶体は単結晶および多結晶のうちいずれであってもよい。図2(a)に示されているように塩化ナトリウムの結晶100は通常は正六面体であるが、後述する加工により透明感が出る程度の結晶構造の規則性が一部にでもあれば、トレミーまたはフレークなどであってもよい。結晶体100の表面には細かいクラックCが存在している。
(First embodiment)
First, a crystal body mainly composed of sodium chloride (NaCl) is prepared as a crystal body. In addition to sodium chloride, magnesium chloride, calcium chloride, iron, potassium, and the like may be contained in the crystal. The sodium chloride crystal may be formed into a desired shape by melting purified high-purity sodium chloride, placing it in a ceramic mold, and cooling and solidifying it. The crystal may be either single crystal or polycrystal. As shown in FIG. 2 (a), the sodium chloride crystal 100 is normally a regular hexahedron. However, if the crystal structure is regular enough to produce a transparency by processing described later, Tremy Or it may be flakes. A fine crack C exists on the surface of the crystal body 100.
 結晶体のサイズが小さすぎると、後述する溶媒による湿潤に際して、当該溶媒に溶ける結晶体の割合が高くなって製造食品の歩留まりが悪化する可能性がある。その一方、結晶体のサイズが大きすぎると、光が結晶体中を通過する距離が大きくなり、結晶中での光子の吸収や散乱が増加して透明度が低下する。また、サイズの大きい結晶には、より多くのヒビ割れが入っていることが多く、加工によって透明感がでにくい可能性が高い。そこで、ふるいなどが用いられることにより、たとえば3~7[mm]、好ましくは2~4[mm]程度の塩化ナトリウムの結晶群が選別されてもよい。 If the size of the crystal is too small, when wetted with a solvent described later, the ratio of the crystal dissolved in the solvent becomes high, and the yield of the manufactured food may deteriorate. On the other hand, if the size of the crystal is too large, the distance through which light passes through the crystal increases, and the absorption and scattering of photons in the crystal increase and the transparency decreases. Also, large crystals often have more cracks, and there is a high possibility that transparency will be difficult to process. Therefore, by using a sieve or the like, for example, a crystal group of sodium chloride of about 3 to 7 [mm], preferably about 2 to 4 [mm] may be selected.
 空気との臨界角が45°以下の結晶体において、結晶体の角部が破壊され、研磨され、または、溶解させられることにより、当該臨界角未満に変形させてもよい。たとえば、図2(b)に示されているように六面体の位置の隅角部が変形された結晶体100が準備されてもよい。 In a crystal body having a critical angle with air of 45 ° or less, the corner portion of the crystal body may be deformed to be less than the critical angle by being broken, polished, or dissolved. For example, as shown in FIG. 2B, a crystal body 100 in which the corners of the hexahedron position are deformed may be prepared.
 続いて、染料含有溶媒により結晶体の表面を湿潤させる(図1/STEP100)。具体的には、染料含有溶媒が結晶体に塗布もしくは噴霧され、または、結晶体が染料含有溶媒に浸漬されることにより、結晶体の表面が当該溶媒により湿潤させられる。溶媒は、溶質である結晶体を溶かすことができるように飽和していない溶媒が用いられる。 Subsequently, the surface of the crystal is wetted with a dye-containing solvent (FIG. 1 / STEP 100). Specifically, the surface of the crystal body is wetted by the solvent by applying or spraying the dye-containing solvent on the crystal body or immersing the crystal body in the dye-containing solvent. As the solvent, a solvent that is not saturated is used so that the crystalline substance that is a solute can be dissolved.
 溶媒としては水が用いられる。染料としては人体に対して無害または安全であることが確認または保証されている天然染料、人工染料またはこれらの組み合わせが用いられる。たとえば、染料としてのくちなし色素およびエタノール溶液が重量比4:1で混合された染料溶液100~300[ml]が3[l]の水に混合されることにより、染料含有溶媒が調整されている。 Water is used as the solvent. As the dye, a natural dye, an artificial dye or a combination thereof, which is confirmed or guaranteed to be harmless or safe for the human body, is used. For example, the dye-containing solvent is adjusted by mixing 100 to 300 [ml] of a dye solution prepared by mixing 4: 1 in a weight ratio of a dull pigment and an ethanol solution as a dye with 3 [l] of water. .
 そして、結晶体の表面から溶媒の一部または全部を除去する(図1/STEP200)。具体的には、遠心脱水機の利用により、または、吸湿性のシート(布または紙)を結晶体の表面に押し当てることよって溶媒の一部が結晶体から除去される。結晶体が割れたり欠けたりしないように人間の手のように弾力性のある部材により、シートが結晶体に押し付けられることが好ましい。シートにより結晶体群が挟まれるように、当該シートが結晶体群に押し当てられてもよい。この段階では結晶体はなおも若干湿潤している状態にある。そして、送風乾燥によって結晶体の表面から残りの溶媒が除去される。 Then, a part or all of the solvent is removed from the surface of the crystal (FIG. 1 / STEP 200). Specifically, a part of the solvent is removed from the crystal by using a centrifugal dehydrator or by pressing a hygroscopic sheet (cloth or paper) against the surface of the crystal. It is preferable that the sheet is pressed against the crystal body by an elastic member such as a human hand so that the crystal body does not break or chip. The sheet may be pressed against the crystal group so that the crystal group is sandwiched between the sheets. At this stage, the crystal is still slightly wet. And the remaining solvent is removed from the surface of a crystal body by ventilation drying.
 乾燥に際して振動または加圧により、くっついた結晶体が分離される。乾燥時間ができるだけ短かくなるように、風量、温度および結晶体の間隔などを調整することが望ましい。 The attached crystals are separated by vibration or pressure during drying. It is desirable to adjust the air volume, temperature, crystal interval, and the like so that the drying time is as short as possible.
 (第2実施例)
 結晶体として塩化ナトリウム結晶体ではなく、ショ糖(C122211)結晶体が準備される点を除いては、その表面処理方法は第1実施例における手順と同様である。
(Second embodiment)
The surface treatment method is the same as the procedure in the first embodiment except that a sucrose (C 12 H 22 O 11 ) crystal is prepared as a crystal instead of a sodium chloride crystal.
 160~170℃付近まで加熱した過熱水蒸気または過熱アルコール蒸気中で、金型に充填されているショ糖結晶を溶融させ、冷却により固化させることで、カラメル化による褐変を抑制して透明度の高い複雑な形状のショ糖結晶体が生成されうる。加熱時間、および/または、空気と過熱蒸気との割合を変化させることで固形ショ糖の色の濃度が調節されうる。溶融して液状化した状態でショ糖が長時間にわたり酸素にさらされることで酸化が進むため、ショ糖結晶体の色を薄くしたい場合、可能な限り過熱蒸気温度を抑制し、かつ、加熱時間を短くすることが望ましい。 By melting the sucrose crystals filled in the mold in superheated steam or superheated alcohol steam heated to around 160-170 ° C and solidifying by cooling, the browning due to caramelization is suppressed and the transparency is high. A sucrose crystal having a different shape can be produced. By changing the heating time and / or the ratio of air to superheated steam, the color concentration of solid sucrose can be adjusted. When sucrose is exposed to oxygen for a long time in the melted and liquefied state, oxidation proceeds, so if you want to reduce the color of the sucrose crystals, suppress the superheated steam temperature as much as possible and heat the time It is desirable to shorten the length.
 たとえば、図3に示されているように、矩形板状部分220と、矩形板上部220の上に底面を載せて立っている三角柱状部分210とにより構成されているショ糖結晶体200が形成される。ショ糖結晶体200の高さhは4~5mm程度に調節される。 For example, as shown in FIG. 3, a sucrose crystal body 200 formed of a rectangular plate-shaped portion 220 and a triangular prism-shaped portion 210 standing on the bottom surface of the rectangular plate upper portion 220 is formed. Is done. The height h of the sucrose crystal 200 is adjusted to about 4 to 5 mm.
 三角柱状部分210の底面形状は頂角2θ[rad]の二等辺三角形であり、当該三角形の底辺に相当する第1側面(第1平面)211と、当該三角形のその他の2辺に相当する一対の第2側面(第2平面)212とを有するように形成されている。θは空気に対する結晶体の光学的臨界角α[rad]が用いられた次の関係式を満たす。 The bottom surface shape of the triangular prism-shaped portion 210 is an isosceles triangle having an apex angle 2θ [rad], and a first side surface (first plane) 211 corresponding to the base of the triangle and a pair corresponding to the other two sides of the triangle. The second side surface (second plane) 212 is formed. θ satisfies the following relational expression in which the optical critical angle α [rad] of the crystal with respect to air is used.
 (1/6)π+(1/3)α≦θ≦(1/2)π-α
 これにより、第1側面211から結晶体200に入射した光が、一対の第2側面により再帰反射されることにより、人間の美観を引き起こすに足る光沢感が結晶体にもたされる。
(1/6) π + (1/3) α ≦ θ ≦ (1/2) π−α
Accordingly, the light incident on the crystal body 200 from the first side surface 211 is retroreflected by the pair of second side surfaces, thereby giving the crystal body a glossiness sufficient to cause human aesthetics.
 なお、結晶構造に規則性がある、または、透明もしくは半透明の食品は、図3に示されている形状のほか、第1平面と、これに対向するとともに前記関係式を満たすような2θの角度をなす第2平面とを有する任意の形状に形成されてもよい。たとえば、食品が、部分的または全体的に直角柱、斜角柱、反角柱、角錐または双角錐に形成されてもよい。食品は部分的または全体的に円錐または楕円錐に形成されてもよい。なお、最初から光沢感がある食用結晶体または食品については、溶媒による湿潤および溶媒の除去処理が省略されてもよい。 In addition, the crystal structure has regularity, or a transparent or translucent food, in addition to the shape shown in FIG. You may form in the arbitrary shapes which have the 2nd plane which makes an angle. For example, the food product may be partially or wholly formed into a right prism, a diagonal prism, an anti-prism, a pyramid, or a double pyramid. The food product may be partially or wholly formed into a conical or elliptical cone. In addition, about the edible crystal body or foodstuff from which it has glossiness from the beginning, the wetting by a solvent and the removal process of a solvent may be abbreviate | omitted.
 ショ糖結晶体が前記のように加工された後、チョコレートまたはホイップクリームが塗られているケーキの飾りとして用いられる場合、矩形板状部分220を下にして三角柱状部分210が起立した状態になることにより、三角柱状部分210における再帰反射等による光沢感をショ糖結晶体により飾られた部分に持たせることができる。 After the sucrose crystal is processed as described above, when it is used as a decoration of a cake coated with chocolate or whipped cream, the triangular prismatic portion 210 is erected with the rectangular plate-shaped portion 220 facing down. Thus, a glossy feeling due to retroreflection or the like in the triangular columnar portion 210 can be given to the portion decorated with the sucrose crystal.
 前記方法によれば、結晶体の表面を溶媒で湿潤させることにより(図1/STEP100参照)、結晶体の表面が溶媒に溶けるため、当該表面に存在する凹凸の高低差が小さくなる。また、結晶体の表面に付着している微粒子が溶媒に溶ける、あるいは、溶媒に流されて結晶体の表面から離れる。さらに、溶媒に含まれている染料粒子が結晶体の表面に存在するクラック(図2(a)参照)、または、溶媒に溶けていない結晶体の微粒子および再析出した溶質である微粉結晶と結晶体の表面との間隙などに入り込む。 According to the above method, since the surface of the crystal body is dissolved in the solvent by wetting the surface of the crystal body with a solvent (see FIG. 1 / STEP 100), the level difference of the unevenness existing on the surface is reduced. Further, the fine particles adhering to the surface of the crystal body are dissolved in the solvent, or flowed through the solvent to leave the surface of the crystal body. Furthermore, cracks in which the dye particles contained in the solvent are present on the surface of the crystal (see FIG. 2 (a)), or fine particles of crystals that are not dissolved in the solvent, and fine powder crystals and crystals that are reprecipitated solute Enters the gap with the body surface.
 結晶体の表面から溶媒の一部または全部が除去される(図1/STEP200参照)。吸湿性シートによって結晶体の表面から溶媒が適当に除去されうる。また、溶媒の除去に際して、結晶体の表面がシートの繊維により研磨されることにより、結晶体に光沢感を食品に持たせる観点から当該表面を十分に滑らかにすることができる。乾燥に際して、結晶体表面のクラック等の毛管作用により、クラック等の近傍に残っている溶媒が、すでに結晶体表面に析出した染料粒子または再析出した溶質である微粉結晶を巻き込みながら、当該クラック等に集合した上で析出すると考えられる。 Part or all of the solvent is removed from the surface of the crystal (see FIG. 1 / STEP 200). The solvent can be appropriately removed from the surface of the crystal body by the hygroscopic sheet. Further, when the solvent is removed, the surface of the crystal is polished by the fiber of the sheet, so that the surface can be sufficiently smoothed from the viewpoint of giving the crystal a glossy feeling to the food. During drying, due to capillary action such as cracks on the surface of the crystal, the solvent remaining in the vicinity of the cracks, while entraining the fine particles that are dye particles or reprecipitated solute on the crystal surface, the cracks, etc. It is thought that it precipitates after gathering.
 このため、透明感および(結晶体の表面における再帰反射等による)光沢感に加えて、色感を結晶体としての食品に持たせることができる。たとえば、かすかな赤、青、黄、緑または茶等の色を有するとともに、透明感および光沢感がある、宝石の破片のような美しい塩化ナトリウム結晶体およびショ糖結晶体が製造される。塩化ナトリウム結晶体群は、たとえば、調味料または飾りとして焼き魚、焼き卵などの表面にふりかけられ、または、てんぷらなどに添えられ、あるいは、デザート皿に添えられる。ショ糖結晶体群は、たとえば、飾りとして菓子などにふりかけられる。これにより、料理に彩が添えられ、さらには食事の席に華やぎが与えられる。 For this reason, in addition to a sense of transparency and glossiness (due to retroreflection or the like on the surface of the crystal body), a color sense can be imparted to the food as the crystal body. For example, beautiful sodium chloride crystals and sucrose crystals are produced, such as jewelry fragments, which have a faint red, blue, yellow, green or brown color and are transparent and glossy. The sodium chloride crystal group is, for example, sprinkled on the surface of grilled fish, grilled eggs or the like as a seasoning or decoration, attached to tempura, or attached to a dessert dish. For example, the sucrose crystal group is sprinkled on a confectionery as a decoration. This adds color to the dish and, in addition, gives the dining table a glamorous atmosphere.
 前記のように加工された塩化ナトリウムまたはショ糖の結晶体は、製造食品として乾燥剤と一緒に気密の透明な袋または容器に収容された上で出荷される。 The sodium chloride or sucrose crystals processed as described above are shipped as a manufactured food after being contained in an airtight transparent bag or container together with a desiccant.
 結晶体は袋または容器への収容に先立って、異物除去と同時にその透明感および光沢感の有無または高低が視認により検査された上で選別されてもよい。 Prior to housing in a bag or container, the crystal may be screened by visually checking for the presence or absence of transparency and gloss at the same time as removing foreign matter.
 図4に示されている自動選別装置によれば、シューター404から白双糖403を落下させ、レーザー402により照射した反射光を光センサ401で受光して反射強度の差により強度の低いものをエアノズル405からエアーで飛ばして第2容器407に回収する。反射強度の高いものだけが第1容器406に残る。 According to the automatic sorting apparatus shown in FIG. 4, the white disaccharide 403 is dropped from the shooter 404, the reflected light irradiated by the laser 402 is received by the optical sensor 401, and the one with low intensity due to the difference in reflection intensity is used. The air is blown from the air nozzle 405 and collected in the second container 407. Only the high reflection intensity remains in the first container 406.
 また、結晶体の光沢感の高低を作業者が視認した上で、光沢感が高い結晶体を作業者が吸引機で吸引する一方、光沢感が低い結晶体を作業者がエアガンで吹き飛ばすようにしてもよい。白双糖は、結晶サイズが3~7mm程度の直方体で比較的大きなショ糖の結晶である。このサイズの結晶は製造及び搬送工程中に高い確率で角部が削れ、削れた面から入射光が再帰全反射して光る結晶の割合が非常に高いため選別工程が省かれてもよい。 In addition, the operator visually recognizes the level of glossiness of the crystal, and the operator sucks the crystal with high glossiness with a suction machine, while the operator blows away the crystal with low glossiness with an air gun. May be. White disaccharide is a sucrose crystal having a rectangular parallelepiped with a crystal size of about 3 to 7 mm. The crystal part of this size may be cut off at a high probability during the manufacturing and transporting process, and the selection process may be omitted because the ratio of the crystal where incident light is retroreflected and totally reflected from the cut surface is very high.
 なお、染料を含有していない溶媒によって結晶体の表面が湿潤されたうえで、結晶体の表面から溶媒が除去されてもよい。この場合、結晶体に色感を持たせることはできないものの、結晶体の表面が滑らかにされることにより、結晶体に透明感および光沢感を持たせることができる。 The solvent may be removed from the surface of the crystal after the surface of the crystal is wetted with a solvent that does not contain the dye. In this case, although the crystal cannot be given color, the crystal can be given a sense of transparency and gloss by smoothing the surface of the crystal.
 結晶体から溶媒の一部のみが除去された後、保湿剤とともに気密の透明な袋または容器に収容されることにより、食品としての当該結晶体の保湿が図られてもよい。飽和状態直前まで水分を吸湿させたシリカゲル等の乾燥剤が保湿剤として用いられてもよい。これにより、結晶体としての食品の光沢感が高められ、かつ、その光沢感が長時間にわたり維持されうる。 After only a part of the solvent is removed from the crystal body, the crystal body as a food may be moisturized by being stored together with a moisturizing agent in an airtight transparent bag or container. A desiccant such as silica gel that absorbs moisture until just before the saturation state may be used as a humectant. Thereby, the glossiness of the foodstuff as a crystal | crystallization can be improved, and the glossiness can be maintained over a long time.
 塩化ナトリウムを主成分とする結晶またはショ糖結晶のほかにも、ショ糖以外の糖(果糖など)の結晶、砂糖および水飴の混合物で作られた飴の結晶体の表面が前記手順にしたがって処理されてもよい。これにより、透明感および光沢感が増した飴が食品として製造されうる。水飴に多量のショ糖を入れて型に流して固めて製造することで、透明感、光沢感および色感がある、輝く宝石状の食品が実現できる。 In addition to crystals based on sodium chloride or sucrose crystals, the surface of sugar crystals other than sucrose (such as fructose), and the surface of koji crystals made of a mixture of sugar and starch syrup are treated according to the above procedure. May be. Thereby, the koji with increased transparency and gloss can be produced as a food. By pouring a large amount of sucrose into a syrup and pouring it into a mold, it is possible to produce a shining jewel-like food with a sense of transparency, gloss and color.

Claims (7)

  1. 食用の結晶体の表面を溶媒で湿潤させ、
     前記結晶体の表面から前記溶媒の一部または全部を除去することを特徴とする食品加工方法。
    Wetting the surface of the edible crystals with a solvent,
    A food processing method, wherein a part or all of the solvent is removed from the surface of the crystal.
  2. 請求項1記載の方法において、
     前記溶媒に染料を含有させた上で、前記溶媒で前記結晶体の表面を湿潤させることを特徴とする方法。
    The method of claim 1, wherein
    A method comprising adding a dye to the solvent and then wetting the surface of the crystal with the solvent.
  3. 請求項1または2記載の方法において、
     前記結晶体の表面からの前記溶媒の除去に際して、吸湿性の物体を前記結晶体の表面に押し当てることを特徴とする方法。
    The method according to claim 1 or 2, wherein
    A method of pressing a hygroscopic object against the surface of the crystal when removing the solvent from the surface of the crystal.
  4. 請求項1~3のうちいずれか1つに記載の方法において、
     前記結晶体の表面から前記溶媒の一部を除去した後、前記結晶体を保湿することを特徴とする方法。
    The method according to any one of claims 1 to 3,
    A method of moisturizing the crystal after removing a part of the solvent from the surface of the crystal.
  5. 請求項1~4のうちいずれか1つに記載の方法において、
     前記結晶体として、塩化ナトリウムを主成分とする結晶、糖結晶または飴を用いることを特徴とする方法。
    The method according to any one of claims 1 to 4,
    A method comprising using, as the crystal, a crystal containing sodium chloride as a main component, a sugar crystal or an agate.
  6. 空気との光学的臨界角αが(1/4)π以下の透明または半透明の食品を、第1平面と、(1/6)π+(1/3)α≦θ≦(1/2)π-αとして、前記第1平面に対向するとともに2θの角度をなす一対の第2平面とを有するように成形することを特徴とする食品加工方法。 A transparent or translucent food having an optical critical angle α with air of (1/4) π or less, a first plane, and (1/6) π + (1/3) α ≦ θ ≦ (1/2) A food processing method, wherein π-α is formed so as to have a pair of second planes that face the first plane and form an angle of 2θ.
  7. 請求項1~6のうちいずれか1つに記載の方法により加工されたことを特徴とする食品。 A food product processed by the method according to any one of claims 1 to 6.
PCT/JP2009/002612 2008-12-12 2009-06-10 Food and method for processing the same WO2010067478A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2009801498346A CN102245035A (en) 2008-12-12 2009-06-10 Food and method for processing the same

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
JP2008336008 2008-12-12
JP2008-336008 2008-12-12
JP2009051333A JP2010159085A (en) 2008-12-12 2009-02-10 Decorative item and container with food- or content-accommodating portion able to transmit visible light
JP2009-051333 2009-02-10
JP2009134928A JP2010158232A (en) 2008-12-12 2009-06-04 Food and method for processing the same
JP2009-134928 2009-06-04

Publications (1)

Publication Number Publication Date
WO2010067478A1 true WO2010067478A1 (en) 2010-06-17

Family

ID=42242478

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2009/002612 WO2010067478A1 (en) 2008-12-12 2009-06-10 Food and method for processing the same

Country Status (1)

Country Link
WO (1) WO2010067478A1 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0866188A (en) * 1994-06-24 1996-03-12 Hayashibara Biochem Lab Inc Heat-resistant non-reducing carbohydrate-producing enzyme and its production and use
JP2000203988A (en) * 1999-01-18 2000-07-25 Agency Of Ind Science & Technol Method for refining molecular crystal by sublimation
JP2001057848A (en) * 1999-08-23 2001-03-06 Kanebo Ltd Candy and its production
JP2004081201A (en) * 2002-06-25 2004-03-18 Uha Mikakuto Co Ltd Hard candy and method for producing the same
JP2005509604A (en) * 2001-09-28 2005-04-14 マクニール−ピーピーシー・インコーポレイテッド Dosage form containing confectionery composition
JP2005245232A (en) * 2004-03-02 2005-09-15 House Foods Corp Sugar-coated solid food and method for producing the same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0866188A (en) * 1994-06-24 1996-03-12 Hayashibara Biochem Lab Inc Heat-resistant non-reducing carbohydrate-producing enzyme and its production and use
JP2000203988A (en) * 1999-01-18 2000-07-25 Agency Of Ind Science & Technol Method for refining molecular crystal by sublimation
JP2001057848A (en) * 1999-08-23 2001-03-06 Kanebo Ltd Candy and its production
JP2005509604A (en) * 2001-09-28 2005-04-14 マクニール−ピーピーシー・インコーポレイテッド Dosage form containing confectionery composition
JP2004081201A (en) * 2002-06-25 2004-03-18 Uha Mikakuto Co Ltd Hard candy and method for producing the same
JP2005245232A (en) * 2004-03-02 2005-09-15 House Foods Corp Sugar-coated solid food and method for producing the same

Similar Documents

Publication Publication Date Title
JP2010158232A (en) Food and method for processing the same
CN106260407A (en) Pericarpium Citri grandis is done and manufacture method
EP2753183B1 (en) Cracker with marbled-like appearance and methods for producing them
CN102485777B (en) Improved wrapping material for dripping pills of cigarette additive
ES2199343T3 (en) METHOD FOR MAKING BREAD FROM MASS.
MX2014010775A (en) Method and device for drying instant noodles.
WO2010067478A1 (en) Food and method for processing the same
JP6576248B2 (en) Crystalline food and method for producing the same
KR20170022267A (en) Making method for rice cake having image
CN102919482A (en) Peanut sesame seed candy and preparation method thereof
MX2014010773A (en) Drying method and drying device of instant noodles.
JP7320488B2 (en) Coating compositions and methods of making and using coating compositions
KR102011498B1 (en) Manufacturing method of aronia chocolate processed food
CN102450563A (en) Manufacturing method of instant glutinous rice food
JP2008289825A (en) Chopsticks
CA1182329A (en) Multi-colored freeze-dried coffee and a process for producing the same
ES2731934B2 (en) LIGHT CONFECTIONERY SNACK IN THE FORM OF STICKS WITH A SQUARE OR ROUND SECTION THAT INCLUDES DRIED FRUITS AND CARAMEL AND PROCEDURE FOR ITS PREPARATION
JP2022518688A (en) Soluble coffee powder
JPH09171A (en) Sheet for cooking
CN109211633B (en) A method of making deer horn glue cake
CN106827261A (en) The preparation method of eolith ware and eolith ware obtained by this method
KR20230100134A (en) A method for preparing the laver snack and laver snack prepared thereby
KR100537157B1 (en) A packing case manufactured by an ice
JPS61152239A (en) Production of dried solid tea
JP2022047482A (en) Three-dimensional food printer for providing printed food and drink that have been processed

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200980149834.6

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09831587

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 09831587

Country of ref document: EP

Kind code of ref document: A1