JPH06178678A - Production of food coverged with gel film - Google Patents

Abstract

PURPOSE:To obtain a food of a desired shape and size covered with a gel film by freezing a container of the desired shape, applying a solution containing a gelation assistant to the inner surface thereof and then injecting a solution containing a gel-forming agent thereinto. CONSTITUTION:A container of a desired shape is frozen and a solution containing a gelation assistant is then injected from an opening thereof and applied to the inner surface of the container. A solution containing a gel-forming agent, reactive with the gelation assistant and forming a gel is subsequently injected to form a get film on the inner surface of the container. The solution containing the gelation assistant is then supplied to the gel-forming agent exposed to the opening to form the gel film even in the part.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a food product in which a liquid food product or a liquid food product containing a solid substance is coated with a gel and which is covered with a gel film of an arbitrary shape and size.

[0002]

2. Description of the Related Art Heretofore, various methods for producing a food product in which a liquid food product or a liquid food product containing a solid substance is coated with a gel have been proposed.

For example, as a dropping method or a method utilizing the surface tension of droplets, a method of incorporating sodium alginate in an edible raw material and then coagulating with a calcium chloride solution (Japanese Patent Publication No. 36-15088), gelatin. A method of coagulating liquid droplets containing the above in vegetable oil at 20 ° C. or lower (Japanese Patent Publication No. 46-21772), a food material in which a coating agent containing a gelling polysaccharide is formed on the outer peripheral surface using a double nozzle. , A method of causing gelation by dripping into a dipping solution containing a gelling aid, or a method of dropping a core material containing a gelling aid into a dipping solution containing gelling polysaccharide to cause gelation (Japanese Patent Publication No. 48-
16183) has been proposed.

However, since all of these methods utilize the surface tension of droplets, the shape of the obtained food product is substantially spherical, and the particle size is limited to about 10 mm at the maximum, and various types are used. It cannot be molded into a shape and size, and has the drawbacks of deformation and mutual adhesion.

Therefore, in order to solve these drawbacks, a freeze molding method, specifically, for example, a method of freeze molding a raw material containing a calcium salt and forming a gel film in an aqueous solution containing sodium alginate (Japanese Patent Publication No. 61-29701
JP-B-61-29702), a method of freezing an aqueous solution of sodium alginate or the like and contacting it with an aqueous solution of a polyvalent metal salt to form a gel (JP-A-4-187056).
Gazette), a method of freeze-molding a gelling aid and immersing it in a gel-forming agent, a method of freeze-molding a gel-forming agent and immersing it in a gelling-aid agent, coating a food material with the gelling aid, A method of immersing in a gel forming agent after freezing, or a method of coating a food material with a gel forming agent and immersing in a gelling aid after freezing (JP-A-4-4-2).
No. 22562).

[0006] However, in these freeze-molding methods, in order to impart a shape-retaining property to a component including a gelling aid or a gel-forming agent, the whole is frozen, and then the frozen component is thawed to form a gel. Must be installed in the device for For this reason, a large amount of energy is required for the whole freezing at the time of holding the mold and the thawing at the time of gelling, and further, there is a need for a device having a long time for freezing and gelling and performing the freezing step and the gelling step separately. Therefore, there is a drawback that the apparatus itself becomes large, and in the industrial production, the production efficiency is low. Moreover, when food solids such as apples and peaches are contained, there is a possibility that freezing denaturation may occur during the whole freezing for shape retention, and the kind of food solids to be contained is limited. Furthermore, when food solids are contained, the surface of the food solids may protrude due to thawing during gelation, and the gel film formed may be broken or extremely thin.

[0007]

Therefore, the object of the present invention is covered with a gel film which can be easily formed into a desired shape and size and which can be produced with industrially excellent production efficiency. To provide a manufacturing method of food.

Another object of the present invention is to provide a method for producing a food covered with a gel film, which allows the reaction for gel formation to be carried out at a low temperature and in a short time.

[0009]

According to the present invention, a step of freezing a container having a desired shape having an opening and then contacting / adhering a solution containing a gelling aid to the inner surface of the container, The step of forming a gel film on the inner surface of the container by injecting a gel-forming agent-containing solution that reacts with the gelling agent to form a gel into the container to which the solution containing the gelling agent adheres, and at least the container opening A step of bringing a gelling aid-containing solution into contact with the injected gel-forming agent exposed at a corresponding portion to form a gel film at a portion corresponding to the opening. A method of making a coated food product is provided.

Further, according to the present invention, a step of freezing a container having a desired shape having an opening and then contacting and adhering the gel-forming agent-containing solution to the inner surface of the container, and adhering the gel-forming agent-containing solution In the container, the step of injecting a gelling aid-containing solution that reacts with a gel forming agent to form a gel, and a step of forming a gel film on the inner surface of the container, and exposing at least a portion corresponding to the container opening, The injecting gelling aid, a step of contacting a gel-forming agent-containing solution, to form a gel film in the portion corresponding to the opening, characterized in that the food covered with a gel film A manufacturing method is provided.

The present invention will be described in more detail below.

In the manufacturing method of the present invention, first, a container having an opening having a desired shape is frozen. The freezing may be such that when the next gelling agent-containing solution or gel forming agent-containing solution is brought into contact with the solution, the freezing is such that it adheres substantially uniformly to the inner surface of the container, preferably at -5 to -50 ° C. It is desirable to freeze in the range. Next, the gelling aid-containing solution or the gel forming agent-containing solution is brought into contact with the inner surface of the frozen container to adhere the gelling aid-containing solution or the gel forming agent-containing solution. At this time, since the solution itself adheres to the frozen inner surface of the container by freeze-coagulation and adheres substantially uniformly, it is not necessary to perform a new freezing step for shape retention. The contact can be performed, for example, by coating or spraying.

The gelling aid-containing solution used in the present invention includes, for example, an aqueous solution of a gelling aid or the like composed of a polyvalent metal salt such as a calcium salt, a magnesium salt or an aluminum salt. As the gelling aid, calcium chloride, calcium gluconate, calcium lactate, calcium acetate and the like having high solubility can be preferably used. The concentration of the gelling aid in the solution is preferably 0.03M or more, particularly preferably 0.05 to 1.8M.
Is the range.

On the other hand, the gel-forming agent-containing solution used in the present invention includes, for example, alginates such as sodium alginate and potassium alginate; low methoxyl pectin, gellan gum, and azoto gum (azotobacter vinerangy (Az
Examples thereof include a gel-forming agent composed of a polysaccharide such as a polysaccharide produced by otobacter vinelandii) and the like in an aqueous solution. The concentration of gel former in the solution is 0.
It is preferably in the range of 3 to 5.0% by weight.

In the production method of the present invention, in the next step, a gel-forming agent-containing solution that forms a gel by reacting with the gelling-auxiliary agent is injected into the container to which the gelling-agent-containing solution is attached. Alternatively, a gelling agent-containing solution that reacts with the gel-forming agent to form a gel is injected into the container to which the gel-forming agent-containing solution is adhered to form a gel film on the inner surface of the container. The gel-forming agent-containing solution or gelling aid-containing solution to be injected at this time may be injected from the opening of the container. The liquid temperature of the solution to be injected may be a temperature at which the gel-forming agent-containing solution or the gelling-agent-containing solution adhering to the inner surface of the container is dissolved and the gelling reaction proceeds, and specifically 5 to 95 ℃
It is preferable to adjust That is, by adjusting the liquid temperature of the solution to be injected, it is not necessary to perform a new step for thawing the solution adhering to the inner surface of the container. The gelling reaction can be performed by a method of holding the solution for 1 to 40 minutes after the injection, or the like. By this step, the gel film can be formed along the shape of the container except the opening in the manufacturing method of the present invention. Further, a liquid substance such as edible fruit juice, a liquid substance containing a solid substance, a jam-like substance, a soft jelly-like substance, etc. may be added to the gel-forming agent-containing solution or gelling aid-containing solution to be injected. Besides, it is possible to add additives such as thickeners such as gelatin, agar, tamarind seed polysaccharide, methyl cellulose, locust bean gum, guar gum, or decomposed products of starch.

In the step of forming a gel film on the inner surface of the container, in the case where the injection solution is a gel-forming agent-containing solution before, during, and after the injection of the solution, a food containing a gelling aid is used. In addition to the solid matter, when the injection solution is a gelling aid-containing solution, a food solid matter having a gel forming agent can be added, and a food solid matter having a gel film formed in advance is added to the container. You can also Examples of the food solids include agricultural products such as peach, apple, mandarin orange, melon, squid, octopus, shrimp, roe, fish meat, seafood such as kneaded products, chicken, pork, beef, and binding or kneaded meat products thereof. Livestock products or processed products thereof, etc., and their shape and size are arbitrary. Further, a food solid having a gelling aid, and a food solid having a gel forming agent, the food solid is impregnated with a gelling aid containing solution or a gel forming agent containing solution, or a gelling aid or It can be prepared by a method of kneading a gel-forming agent, etc. By adding such a food solid into a container, it reacts with a solution injected in the container to form a gel film on the food solid. be able to. To further form a gel film on the food solid in advance, for example, impregnate the food solid with a gelling aid-containing solution or knead the gelling aid and then immerse it in a gel-forming agent-containing solution. A method of forming a gel film, impregnating a solid food product with a gel-forming agent-containing solution, or after kneading the gel-forming agent,
It can be carried out by a method of forming a gel film by immersing it in a solution containing a gelling aid. By adding the food solids thus preformed gel coating in the container,
When forming a gel film in the portion corresponding to the container opening in the next step, etc., destroy the gel film formed,
It is possible to prevent a problem that a part of the film becomes extremely thin. If the gel coating is not destroyed, the solid food product can be added as it is.

In the production method of the present invention, a gelling agent-containing solution which is exposed at least at a portion corresponding to the opening of the container is brought into contact with the gelling agent, or the gelling agent contains a gelling agent. The solution is contacted to form a gel film on the portion corresponding to the opening.

The portion corresponding to the container opening is a portion where a gel film is not formed when the above-mentioned gelling agent-containing solution or gel-forming agent-containing solution is injected.

The contact is performed by, for example, a method of adding a solution for forming a gel film to the opening of the container, or immersing the container into which the gel-forming agent-containing solution has been injected in the previous step as it is in the gelling aid-containing solution. Method, a method of immersing the container in which the gelling agent-containing solution has been injected in the previous step as it is in the gel-forming agent-containing solution, and in the previous step, the gel-forming agent-containing solution is injected to form a gel film and form retention After holding, remove the food covered with the gel film from the container except the part corresponding to the opening, and immerse it in the solution containing gelling agent, injecting the solution containing gelling agent in the previous step After forming the film and imparting the shape-retaining property, it is possible to remove the food covered with the gel film from the container except the part corresponding to the opening and immerse it in the gel-forming agent-containing solution. ,Contact By holding the gel coating film for a period of time, preferably 1 to 40 minutes, the gel coating film can be formed in a portion corresponding to the container opening, and a food product entirely covered with the gel coating film is produced. be able to.
At this time, the step of forming the gel coating on the portion corresponding to the opening is completely completed after injecting the gel-forming agent-containing solution or the gelling aid-containing solution in the step of forming the gel coating on the container surface in the previous step. It is also possible to form the gel coating on the portion corresponding to the opening in parallel with the formation of the gel coating on the inner surface of the container before the gel coating is formed, that is, immediately after the injection. In addition, the container used for the production can be removed after preparing the food finally covered with the gel film,
As described above, it can be removed before the gel film is formed on the portion corresponding to the container opening.

The gel film in the food covered with the gel film obtained by the present invention is desired by adjusting the concentration of the gelling aid and / or the gel forming agent to be used, the temperature during gel formation, the holding time and the like. The texture can be
The thickness of the gel coating is preferably adjusted to be 1-10 mm. At this time, when the film thickness is thin, a gelling reaction can be further performed after the step of forming a gel film on the portion corresponding to the opening is performed. Specifically, for example, when the gel-forming agent-containing solution is injected into the container, the food covered with a gel film having a shape-retaining property is taken out of the container and immersed in the gelling-agent-containing solution. In addition, when the gelling aid-containing solution is injected into the container, the food covered with the gel film having shape retention property is taken out from the container and immersed in the gel-forming agent-containing solution. By performing the above, a food product covered with a desired gel film thickness can be obtained. Therefore, in the step of forming a gel film on the inner surface of the container, it is not always necessary to form a gel film having a film thickness necessary for the final product, and the film thickness of the gel film may be such that the gel film has a shape retention property. good.

[0021]

According to the manufacturing method of the present invention, since a container having a desired shape is used, it can be easily molded into a desired shape and size. Also, after freezing the container itself, simply contacting the gelling aid-containing solution or gel-forming agent-containing solution,
As it adheres to the inner surface of the container, it has excellent energy efficiency,
Moreover, it is not necessary to perform a complicated step for freezing and thawing the gelling agent-containing solution or the gel-forming agent-containing solution. Therefore, it is extremely useful in industrial production. Further, in the production method of the present invention, the reaction for gel formation can be carried out at low temperature and in a short time, so that the texture of the gel film can be improved. Furthermore, in the step of forming a gel coating on the inner surface of the container in the present invention, when a food solid having a gelling aid, a food solid having a gel forming agent or a food solid having a gel coating formed in advance is added, It is possible to prevent the gel film covering the entire food from being damaged and being extremely thin.

[0022]

The present invention will be described in more detail based on the following examples and comparative examples, but the present invention is not limited thereto.

[0023]

Example 1 A star-shaped metal container having a star-shaped opening and a star-shaped structure was frozen at -30 ° C. for 5 minutes, and then an aqueous solution containing 10% by weight of calcium chloride (hereinafter referred to as A (Referred to as a solution) was uniformly sprayed on the inner surface of the container.
As a result, the sprayed solution A was freeze-solidified and adhered to the inner surface of the container substantially uniformly.

Next, from the container opening, 87 parts by weight of water and 1 part of liquid sugar
Immediately after filling the inside of the container with a gel-forming agent-containing solution (hereinafter referred to as solution B) containing 0 parts by weight, 2 parts by weight of sodium alginate and 1 part by weight of low methoxyl pectin at a liquid temperature of 40 ° C., the entire container opening was immediately filled. Spray the above solution A onto 1
After holding for a minute, a gel film having a film thickness of 1 mm or more was formed on the inner surface of the container and the opening. When the obtained food was taken out of the container and washed with water, it was a food entirely covered with a gel film, and its shape was a star shape with distinct vertices and sides. When the obtained food was eaten, the gel film had a good texture.

[0025]

Comparative Example 1 After injecting the solution B into the same container as in Example 1 to fill the inside of the container, the whole of the container was made to have a shape-retaining property.
Frozen for 20 minutes at 30 ° C. Then freeze the frozen container 95
After warming at 0 ° C for 1 minute and die-cutting, the obtained frozen solution B solution was put into a gel reaction tank filled with the solution A, and gelation reaction was carried out for 5 minutes while keeping the temperature at 20 ° C. When the obtained reaction product was washed with water, it was a food product having a gel film with a film thickness of 1 mm or more. The shape of this food was a flower shape close to a sphere with unclear apexes and sides affected by the surface tension of the solution A. When this food was eaten, the gel film had a hardened surface and an unpleasant texture. This is because it took time to thaw the surface of the frozen solution B in the gelation reaction tank, the gelation reaction time was longer than in Example 1, and the contact time with the high-concentration A solution was long. is there.

[0026]

Comparative Example 2 A food product having a gel film was produced in the same manner as in Comparative Example 1 except that the gelling reaction was carried out at 60 ° C. for 1 minute. The gel film of the obtained food was 1 mm or more, and the shape was a star shape with clear vertices and sides. In addition, the texture of the gel film when eating was uncomfortable with a rough surface. It is considered that this is due to the contact with the solution A at a high temperature of 60 ° C.

[0027]

Example 2 A hemispherical metal container having a spherical opening was frozen at −30 ° C. for 5 minutes, and then an aqueous solution containing 7% by weight of calcium chloride as a gelling aid-containing solution (hereinafter referred to as C solution). Was sprayed uniformly on the inner surface of the container. As a result, the sprayed C solution was freeze-solidified and adhered substantially uniformly to the inner surface of the container.

Then, after injecting the solution B through the container opening,
A 10 mm square apple (hereinafter referred to as D solid) prepared in advance was immersed in the C solution for 1 minute and washed with water, and the D solid having the gelling aid was added thereto to fill the container. This state was maintained for 1 minute, and a gel film having a shape-retaining property having a thickness of 1 mm or more was formed along the inner surface of the container.

Next, the above-mentioned C solution is sprayed on the entire container opening,
After holding for 10 minutes, a gel film having a thickness of 1 mm or more was formed in the opening. When the obtained food product was taken out of the container and washed with water, the food product was entirely covered with the gel film, and the phenomenon that the gel film was damaged and the film thickness was less than 1 mm was not observed. Further, the shape was a hemisphere, which was substantially the same as the shape of the container. Furthermore, when the obtained food was eaten, no change was found in the texture of apples and the gel film had a good texture.

[0030]

[Embodiment 3] In Embodiment 2, the C
Instead of spraying the solution, the container containing the B solution and the D solid having a gelling aid is put into the gel reaction tank filled with the C solution as it is, and gelled for 10 minutes while keeping the temperature at 20 ° C. After carrying out the reaction, it was lifted and washed with water. The obtained food product was a food product entirely covered with a gel film, and the phenomenon that the gel film was damaged and the film thickness was less than 1 mm was not observed. The shape was spherical due to surface tension. Furthermore, when the obtained food was eaten, no change was found in the texture of apples and the gel film had a good texture.

[0031]

Example 4 After freezing a hemispherical metal container having a spherical opening at -30 ° C. for 5 minutes, an aqueous solution containing 7% by weight of calcium chloride as a gelling aid-containing solution (hereinafter referred to as C solution) Was sprayed uniformly on the inner surface of the container. As a result, the sprayed C solution was freeze-solidified and adhered substantially uniformly to the inner surface of the container.

Then, after injecting the solution B through the container opening,
The D solid having a gelling aid prepared in advance was added to fill the inside of the container. This state was maintained for 1 minute, and a gel film having a shape-retaining property was formed along the inner surface of the container.

Next, the C solution is sprayed on the entire opening of the container,
After holding for 1 minute, the solution B having a thin gel film on the surface and containing the D solid having a gelling aid was taken out of the container and put into a gelling reaction tank filled with the solution C. A gelling reaction was carried out for 9 minutes while maintaining the reaction tank at 20 ° C., and then washed with water. The obtained food was a food whose whole was covered with a gel film of 1 mm or more, and some D solids were close to the surface, but the phenomenon that the gel film was damaged and the film thickness was less than 1 mm I was not able to admit. The shape was a slightly distorted spherical shape like a hemisphere. Furthermore, when the obtained food was eaten, no change was found in the texture of apples and the gel film had a good texture.

[0034]

[Comparative Example 3] Solution B was poured into the same container as in Example 1 and solid D was further added to fill the inside of the container, and then the whole was kept at -30 ° C for 20 minutes to maintain shape retention. Frozen
Then, after the frozen container was warmed at 95 ° C. for 1 minute and die-cut, the frozen B solution containing the obtained D solid was put into a gelling reaction tank filled with the C solution and kept at 20 ° C. While performing the gelation reaction for 10 minutes. When the obtained reaction product was washed with water, a gel film with a thickness of 1 mm or more accounted for 60% of the whole.
The remaining 40% was a food product in which the D solid matter was projected on the surface and the gel coating was damaged, or the film thickness was partially less than 1 mm. The shape of this food was spherical due to surface tension. When this food was eaten, the apple was freeze-denatured and had a spongy texture.

[0035]

[Example 5] A metal container having a star-shaped opening and a star-shaped structure as a whole was frozen at -30 ° C for 5 minutes, and then, 79.4 parts by weight of water, 20 parts by weight of liquid sugar and sodium alginate of 0. 6 parts by weight of gel forming agent-containing solution (hereinafter referred to as E solution)
Was evenly applied to the inner surface of the container. As a result, the applied E solution was freeze-solidified and adhered to the inner surface of the container substantially uniformly.

Next, from the container opening, 83 parts by weight of water and 1 part of liquid sugar
A solution containing a gelling aid at a liquid temperature of 40 ° C., which comprises 0 parts by weight, 5 parts by weight of lemon juice, 2 parts by weight of calcium lactate, 0.03 parts by weight of lemon flavor and 0.002 parts by weight of dye (edible yellow No. 4) ( (Hereinafter referred to as “F solution”) to fill the inside of the container, immediately add the above E solution to the entire opening of the container and hold for 10 minutes to form a film having a thickness of 1 on the inner surface of the container and the opening.
A gel film of mm or more was formed. When the obtained food was taken out of the container and washed with water, it was a food entirely covered with a gel film, and its shape was a star shape with distinct vertices and sides. When the obtained food was eaten, the gel film had a good texture.

[0037]

[Sixth Embodiment] In the fifth embodiment, the F
Instead of adding the solution, the container in which the E solution was injected was directly placed in the gel reaction tank filled with the F solution,
After performing a gelation reaction for 10 minutes while keeping the temperature at 0 ° C., it was lifted and washed with water. The obtained food was a food which was entirely covered with a gel film having a film thickness of 1 mm or more, and had a shape close to a spherical shape with unclear vertexes and sides affected by surface tension. When the obtained food was eaten, the gel film had a good texture.

[0038]

Example 7 A metal container having a star-shaped opening and a star-shaped structure as a whole was frozen at −30 ° C. for 5 minutes, and then the E solution was uniformly applied to the inner surface of the container. As a result, the applied E solution was freeze-solidified and adhered to the inner surface of the container substantially uniformly.

Next, after injecting the F solution from the container opening to fill the inside of the container, immediately injecting the E solution into the entire container opening and holding for 5 minutes, the F solution having a thin gel film on the surface is removed from the container. It was taken out and put into a gelling reaction tank filled with the E solution. While keeping the reaction tank at 20 ° C., gelation reaction was carried out for 5 minutes and washed with water. The obtained food is
The whole was a food covered with a gel film of 1 mm or more, and the shape was a star shape which was slightly subjected to the surface tension in the gelation reaction tank and had a flower shape close to a vertex and sides rounded. When the obtained food was eaten, the gel film had a good texture.

[0040]

Comparative Example 4 After injecting the F solution into the same container as in Example 5 to fill the inside of the container, the whole container was made to have a shape-retaining property.
Frozen for 20 minutes at 30 ° C. Then freeze the frozen container 95
After warming at 0 ° C for 1 minute and die-cutting, the obtained F solution frozen product was put into a gel reaction tank filled with E solution, and the gelation reaction was carried out for 10 minutes while keeping the temperature at 20 ° C. When the obtained reaction product was washed with water, it was a food product having a gel film with a film thickness of 1 mm or more. The shape of this food product was a spherical type in which the apexes and sides under the surface tension in the gelation reaction tank were not clearly defined.

Claims (5)

[Claims] 1. A step of, after freezing a container having a desired shape having an opening, contacting and adhering a gelling aid-containing solution with an inner surface of the container; To the step of injecting a gel-forming agent-containing solution that reacts with a gelling agent to form a gel to form a gel film on the inner surface of the container, and exposing at least a portion corresponding to the opening of the container. And a step of forming a gel film on a portion corresponding to the opening by contacting the gel forming agent with a solution containing a gelling agent, and a method for producing a food covered with the gel film. 2. The method for producing a food covered with a gel film according to claim 1, wherein a solid food product having a gelling aid is added in the step of forming a gel film on the inner surface of the container. . 3. A step of contacting and adhering a gel-forming agent-containing solution to an inner surface of the container after freezing a container having a desired shape having an opening, and in a container to which the gel-forming agent-containing solution is adhered, A step of injecting a gelling agent-containing solution that reacts with a gel forming agent to form a gel to form a gel film on the inner surface of the container, and the injected gel exposed at least at a portion corresponding to the opening of the container And a step of bringing a gel-forming agent-containing solution into contact with the chemical assistant to form a gel film on a portion corresponding to the opening, the method for producing a food covered with a gel film. 4. The method for producing a food covered with a gel film according to claim 3, wherein a solid food product having a gel forming agent is added in the step of forming a gel film on the inner surface of the container. 5. The process of forming a gel film on the inner surface of the container according to claim 1 or 3, wherein a solid food product having a gel film formed in advance is added to the container. A method for producing a food covered with the gel film according to claim 3.