JPS5867168A - Preparation of granular capsule containing liquid food - Google Patents

Abstract

PURPOSE:To prepare a granular capsule containing a liquid food capable of retaining the good fluid state of the contained food for a long term without recoagulation, by molding the liquid food containing a food coagulating agent in a film-forming agent solution into a spherical granular coagulated food, and uncoagulating the coagulated food. CONSTITUTION:A food coagulating agent, e.g. agar or furcellaran, capable of dissolving on heating and becoming a coagulated material on cooling is added to various liquid foods, and completely dissolved therein. The resultant mixture is then cooled to a temperature in such a range as not to coagulate and decompose the coagulating agent with an acid and if necessary an uncoagulating agent effective for preveting the gelation of the final contained food is added thereto. The pH of the resultant mixture is adjusted to 1.0-3.0 and the adjusted mixture is then dropped to an aqueous solution of a film-forming agent, e.g. sodium alginate, kept at 5-40 deg.C to give a spherical coagulated food coated with a capsule film, which is then brought into contact with hot water at 80 deg.C or above to uncoagulate only the coagulated food in the capsule.

Description

Detailed Description of the Invention (State of the Art and Object of the Invention) The present invention provides a method for obtaining JIL foods to which various solid agents have been added, and a method for obtaining granular solidified foods by dropping the raw foods into a film-forming agent liquid. It includes a method of making a food and a method of dismantling this coagulated food to make a liquid food.

A method for manufacturing a granular capsule containing a liquid food product by combining these methods.Natural solid foods such as fruits, vegetables, etc. Film-forming agents such as sodium alginate and/or low methoxy pectin, Calcium, etc. Capsules coated with a relatively hard gelatinous coating produced by reaction with a coating coagulant such as a polyvalent metal salt are known.

In addition, capsule foods such as G-Ace and jelly-like foods that melt at a specific axial low temperature, and in which the ingredients contained in the food spread throughout the mouth when the capsules are crushed during the day, are also available. It is known in the literature.

How to make capsule food from the above foods is as follows:
Multivalent metals such as calcium are added to the food raw material solution. The food material is dropped into a liquid forming liquid such as sodium alginate, and a one-cell film of alginic multivalent metal salt is formed on the surface of the liquid using a one- or double-tube depositor. A method is known in which a food product coated with a capsule film is formed by simultaneously dropping a liquid and a coating/condensation liquid, that is, the dropping production PII method. What happens if you try to make a force 1 cell food using the membrane ε? ! ! Simplification of the subdivision of the liquid removal on the plate surface in the membrane removal paddle and the mutual adhesion of these small droplets with the dropped droplets, or the deformation and mutual adhesion of the food raw material liquid in the film forming agent liquid. Easy to occur. Therefore,
The disadvantages of poor working efficiency and low yield of perfect spherical capsules, which do not allow for satisfactory industrial production, have not been overcome, and although there are many known documents on M-under-F11 membranes, these documents are not clear. Capsules containing liquid food manufactured using the same method have not actually been sold.l-11!1 Therefore, the inventors of the present invention have developed a method of handling food raw materials in place of the ``Nashita Enmeiden.'' The idea was to create a coagulated food covered with a simple capsule film and then return it to its original liquid form.

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 for achieving the above objectives, and have developed a method for producing food raw materials that become coagulated at room temperature by adding various food coagulation examples to fluid foods, and a method for producing food raw materials that become coagulated at room temperature. Yu-K is molded into spherical particles in a film agent solution and has a capsule film formed on the surface of each grain, or a capsule film is formed on the surface of each grain.

The present invention was completed by developing a bonding process that combines the method of bringing this capsule body into contact with hot water to uncoagulate the coagulated food contained within the capsule without destroying the capsule film to make a liquid food. Ta.

(Structure) The seven features of the present invention are as described in the claims, and include adding 1 g of a suitable food coagulant to the liquid food raw material in advance. If you cut it, this coagulant will make the food ai! In the final process, this liquid food raw material is dissolved to make the pkl an acidic value of 3.0 or less by adding a plating agent effective to prevent the product from gelling. is dropped into a film-forming agent solution containing sodium alginate and cooled to form a spherical coagulated food, and after forming a capsule film mainly composed of calcium salt of alginate, or after forming a capsule film, This is brought into contact with hot water and heated for a few minutes to disintegrate the coagulated food in the capsule and change the coagulated food in the capsule into a liquid food without weakening the capsule skin. This is a method of making granular capsules containing animal food.

Before further evaluating the present invention, the meanings of terms used in this specification will be clarified.

``Fi recommended food'' refers to an orally ingestible product that is liquid or jelly-like at a temperature around room temperature.

The term jelly-like refers to a soft gel that has a texture that can be deformed by light pressure with the tip of the tongue or by forceful pressure.

Coagulation refers to the hardening (or gelling) of liquid foods that does not take shape due to processing such as sorting at room temperature, transportation, and adding to the liquid surface.

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 using a food coagulant.

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

A film-forming agent is a naturally extracted component containing soluble alginic acid obtained by processing commercially available sodium alginate and brown algae. The film-forming agent liquid refers to an aqueous solution of a film-forming agent.

A film coagulant is a polyvalent metal salt such as a calcium salt that reacts with the 1S agent in the film-forming agent solution that coats the surface of granular foods to form a capsule film, and can be added to foods. .

The term "granular" refers to a spherical shape or other shape with a maximum width of 21 mm.

Note that all graces in this specification are the series t4[. Next, the present invention will be explained in more detail. First, liquid foods in food ingredients include fruit juices, cola drinks, black tea, salmon drinks such as ・-hi, heap, dairy products-containing drinks, health drinks, liquid foods, and jelly-like products that can be ingested orally. Anything can be used.

Food solidifying agents include ingredients that solidify liquid foods by themselves, such as agar and 7-arselan; in other words, when added to liquid foods, they dissolve at high temperatures; Typical examples include coagulating agents such as low methoxy pectin, konjac flour, sodium salt of carboxymethyl luulose, and monovalent to polyvalent raw materials. Food S solidifiers produced by the reaction of both with metal salts can be mentioned. This * product coagulant is produced in a liquid food by neutralizing and adding the Joki coagulation cutting material and the polyvalent gold Jlll salt to the liquid food, heating and melting the mixture, and causing the two to react. . A good example is the co-addition of low methoxy pectin and calcium salt to form 1 kg of low methoxy pectin calcium clay in a liquid food.

Another example of a coagulant is starch such as bracken flour.

Sara K, high I! An example of a 48:8 coagulant is a combination of sand bath and tamarind or pectic acid. Gel hardness and lI! of coagulated foods using these coagulants!
If the shape retention of solid foods is somewhat inferior when granulated,
*In addition to the food coagulants mentioned above, you only need to add a small amount of a substance that creates a strong coagulant, such as ten or farcellan.
Although gelling agents such as gelatin or carrageenan can also be used.

These jelly nets are sometimes too soft to be used as a food coagulant even after cooling and are difficult to handle, so agar or 7-arselan is added to make them shape-retainable.

As the food coagulant, it is not necessary to select one of the above-mentioned examples, but more than one food coagulant can be used in conjunction with jl'.

The overall #A7Jo amount of the food coagulant is adjusted as appropriate within the II range from 0.5 to 5.0 relative to the total amount, depending on the type and composition of the food raw material to be adjusted.

A defrosting agent is any substance that decomposes or denatures the coagulant in the coagulated food by heating it under a button in a III atmosphere to reduce its viscosity and prevent its viscosity from increasing and re-coagulating. good.

Examples of compounds include substances such as the calcium salt of civetin in low methamphetamines, i.e. KM1 in food agglomerates.
There is a chelating agent that lowers the viscosity of foods by removing the metal ions present in the food through chelate binding and releasing them from the coagulation caused by food coagulants. Phytic acid, phosphoric acid and its salts are common examples of chelating agents.

Also, Lib Mg%Na, K, NH4, So4
In addition to ions, cations that have a large water-utilization ability and have a dissolving effect on food solids, as well as substances that ionize anions that have a similar effect, are also used as dissolving agents.

For example, preferred examples include NH4ct, potassium hydroxide hexatalate, and the like.

Sara K, light bread* KCl, BaCL, which aggregates coagulants in foods and turns gels into sol to reduce viscosity.

Electrolyte materials such as MgSO3 can also be used as decapsulants. These defrosting agents may be appropriately selected from materials corresponding to the N-tolerance of the coagulant to be used. for example,
When INTEN is a food coagulant, add phytic acid and magnesilla sulfate; when Faseleran is a food coagulant, add light bread and potassium chloride; and when starch such as bracken powder is a food coagulant. Suitable examples include adding ammonium chloride and phosphoric acid to 677N, and adding phytic acid when the food coagulant consists of tamarind gum and tS, but the combination is not limited to the above examples. Needless to say.

The amount of dehydrating agent added is 0.05 to 5.0% based on the total amount of food ingredients.
Although the width may be adjusted appropriately within the range of 0, a width of 0.1 to 1.0 is usually sufficient.

The defrosting agent is generally a food coagulant that is dissolved in food.
is high <, for example, when the concentration of agar or farcellan is 0.
It is used to increase the $M rate when the concentration is 7 or more, or when the concentration is less than the above but is used in an amount that allows food to be solidified. However, according to the method of the present invention, it is difficult to dismantle even just by heating under an acidic atmosphere.

It depends on the degree of coagulant and the planned disassembly time.

You may not use a depacking agent.

Citric acid is a voice modifier added to food ingredients.

Use one or more cypresses of organic acids and their sodium salts or mineral acids that are permitted to be added to food, such as tartaric acid, dosan, phosphoric acid. By adjusting pH1ll, food raw materials become μs1
．． It is preferable to adjust it to about 0 to 3.0.

In addition to food coagulants and pH regulators, which are essential additives to food raw materials, various viscosity modifiers can be used as needed. Examples are tamarind gum, locust bean gum, xanthan gum, Arabica A, tragacanth gum, and guar gum.

Sodium polyacrylate is a molecular substance.

Starch, CMC-Na, etc., which act as food coagulants, also act as viscosity modifiers on the negative side.

The concentration of these viscosity modifiers for packaging is generally selected within the range of 0.1 to 1.5 ml per total amount of food material.

Also, if the amount of gold 111t11 such as calcium required to produce a food coagulant in food raw materials is excessive.

The excess portion of the metal salt in the coagulated food is removed when the coagulated food formed into a single grain is brought into contact with a film-forming agent solution.

This is because it should be involved in the capsule film formation reaction.

Aiming for the same effect, if a substance that coagulates food only by a temperature drop, such as agar, is used as a food coagulant, fkK is also pre-contained with polyvalent gold salts in order to participate in the subsequent capsule film formation reaction. Adding film coagulants such as these to foods can be used to disintegrate them.

Examples of film coagulants include calcium, aluminum,
There are salts such as barium and steel, among which food am
Calcium salts are the worst. An example of a calcium salt is calcium chloride.

Examples include, but are not limited to, calcium lactate, calcium acetate, and acidic calcium phosphate. The amount of calcium salt added is preferably 0.1 to 1.5 in terms of calcium.

Now, in order to add these ingredients and make #solid food raw materials, mix the required amount of food coagulant into the ingredients of Houdan drinks, etc.
After heating to 90℃ or higher to completely dissolve #C,
The temperature of the liquid is lowered to ~65°C, and if necessary, a dissolving agent is added, a grouping regulator is added, and the − of the raw liquid is adjusted to an i! of 1.0 to 3.0.
Adjust to the appropriate value. This flower.

It is necessary to add viscosity modifiers and/or polyvalent metal salts in the appropriate order according to the number of drinks, but the amount of viscosity modifiers and/or polyvalent metal salts must be added before heating the raw N to above ℃. Also, when using disassembly and cutting, the raw material v50℃~65℃
Add after cooling to . In this aX, one food material is in a fluid state even if it contains a food coagulant.

The next step is one barrel in which the liquid food is molded into a spherical granular coagulated food in a film-forming agent solution containing sodium alginate. As the film-forming agent solution, a commercially available sodium alginate water bath solution and/or a composition solution containing soluble alginic acid extracted from each of the various types of Sichuan can be used. The concentration of alginic acid in the la membrane agent solution is 0.2-3
．． It is within the range of 0.04, 9 is possible, but the percentage is 0.5 to 1.
5 is preferred. In order to strengthen the capsule film to be formed, a protein component that coagulates under heat of 7vI in an acidic atmosphere may be added to the film-forming agent solution in an amount ranging from 0.05 to 4.0%. In order to soften the capsule skin and improve the texture, a small amount of polysaccharide of each type of shellfish may be added.The temperature of the film-forming agent solution ranges from 5°C to 5°C depending on the state of the food raw material to be brought into contact with it. Temperatures are maintained at temperatures below 0°C, preferably below 0°C. The temperature difference between the raw material liquid food and the film-forming agent liquid is sufficient.The liquid wJ* product added one drop from K solidifies relatively quickly, so the drawbacks seen in the conventional dropping method are not observed.

A capsule film of alginic acid polyvalent gold #4 salt is formed on the surface.

When the food raw material does not contain a polyvalent metal salt as a film coagulant, the procedure for contacting it with the film forming agent liquid is the same as described above, but in this case, the film forming agent It is a good idea to bring the granular #solid food taken out from the liquid tank into contact with the polyvalent metal salt-containing liquid that is the skin IIi #NI agent to form a tomopuryl film, and then move on to the final disassembly. . The heated water used for disassembly is made to contain valent metal salts, and the surface of the granules is coated with a force of 1 cell! may be formed on the surface, or the capsule film formed on the surface may be hardened while maintaining its strength.

The main features of the present invention are shown in connection with the concentrated food preparation method, which is a food preparation method in which a food solidifying agent is added in advance to a food material and maintained in an acidic atmosphere. It is 1 Yang.

After being treated with the film-forming agent solution, the granular coagulated food needs to be heated to 85°C or higher for at least 15 to 15 minutes. Granular coagulated foods contain multiple amounts of water, and their 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. In order to maintain and strengthen the heat treatment in an exhaust box or retort containing microscopic water droplets, a polyvalent metal salt that reacts with the film-forming agent component contained in the capsule film is added. As mentioned above, it is effective when the solid food inside the capsule membrane is heated while in contact with water and its internal temperature rises above a certain temperature.

Since the interior is in an acidic atmosphere, the depacking agent component acts on the food coagulant component, and the w6 coagulation action progresses sequentially, resulting in a fluid state. In this case, in order to promote the dissolving action of the coagulated food by heating in the 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, g
Heating in a liquid causes weakening of the capsule film of the granular food.

Therefore, as mentioned above, it is preferable to add four strong substances such as acid-resistant proteins or cellulose in the film forming solution.

In addition, when the turnip body containing one grain of coagulated food becomes a can, it is one can of rice! [Heating for a considerable period of time can also be used as a final dismantling step.

The particle shape of the granular coagulated food just before being subjected to heat treatment for deflocculation is all spherical, but the preferred particle size is about 2 to 8 square centimeters, which can be divided into tanks depending on the molding process.

The six embodiments of the present invention are clear from the above description, and many embodiments can be derived from them depending on the appropriate design, but some preferred embodiments are listed below.

Example 1 Add 60 drops of Lemondiace diluted liquid to 1.5 drops of Pupusereran as a food coagulant and 1.5 bags of calcium lactate to the total amount of the raw material food after preparation, and dissolve by heating to 9 G'C or higher. Then, the temperature of this By-approved solution was lowered to ω°C, and then the temperature was lowered to 0. ! A total of 0.2 and 1.0 capsules of citric acid and 0.1 and 1.0 grams of lemon oil emulsified with tantan gum and light bread and potassium chloride as a dissolving agent.
Adjust the device to v2.2 by adding a water bath solution of sodium phosphate, and correct the total volume to 100- with lemon diace. When the liquid food kept at ω°C was poured from the bottom of the container into a room-temperature W4 liquid tank containing 0.3 tatami mats of sodium alginate and O, S, casein-Na, and stirred, one drop was added. The droplets are cooled by the film-forming agent liquid and solidify rapidly from the surface, and a capsule film of calcium alginate is formed on the surface. In this way, a capsule film was formed on JlI Enshoku Foods, which was formed into a spherical shape, and citric acid 0.2
Unfortunately, 1.0 g of calcium chloride is dissolved and packaged to form a liquid food, and the resulting capsules are easily crushed in the mouth, and the liquid liquid spreads and spreads in the mouth, giving it a lemon scent. When this capsule is added to black tea and served for drinking, it becomes a beverage that has a good balance between the flavor of black tea and the flavor of lemon obtained by crushing the capsule in the mouth.

Example 2 The food coagulant 5pJi adjuster, the solution and the amount added were the same as in Example 1, except that polyvalent metal salts such as calcium were not added. Add .5 ml of milk powder, add 5-ml of milk powder, add sodium alginate and 0.7 ml of cellulose at room temperature. Granular #
After shaping it into a solid food, sprinkle it thoroughly with 1.3-calcium lactate solution.

A capsule film of calcium alginate is formed on the surface of the coagulated food. Then, by immersing the product in an acidic heating solution containing calcium chloride and heating it for 8 minutes in an acidic heating solution containing calcium chloride for 8 minutes, the coagulated turnip food completely turns into a liquid colloid liquid Kt. This Nruku capsule blends well with KIIS such as coffee.

Example 3 As a food coagulant and its auxiliary M, agar, S and xanthan gum 0.11 x and calcium acetate 0.7 t pineapple diuse were used, and the same treatment as in Example ① was used to adjust the pH to 2. It was adjusted to OK and used as a raw material.

Although this W material has sufficient fluidity at θ°C, it can be passed through by directly contacting it at the above temperature with a solution containing 0.31% sodium alginate and 0.7% albumin at a temperature of 5°C to δ°C. A coagulated food coated with a spherical capsule film of approximately 5 m was obtained, and treated in the same manner as in Example 1 to obtain a spherical capsule body containing an animal food product. When this capsule body was added to a fruit juice drink, , resulting in a fragrant beverage.

Example 4 Low methoxy pectin with a concentration of 2.01 and calcium chloride with a coefficient of 0.7 as ingredients for producing a food coagulant, and 0 as a coagulation reinforcing agent.
．． About 104 orange diace raw materials were obtained by adding 3 parts of agar and some orange essence, and 0.15% phytic acid and 0.15% magnesium sulfate were used as Ws condensation. Processed in the same manner as in Example 1, m2.
Adjusted to 2. The raw materials, which are sufficiently fluid at 60°C, are poured into a film-forming agent solution containing 0.5 ml of sodium alginate and 0.74 ml of gululose and stirred to form a capsule film, then poured out and washed with water for subsequent implementation. Example 1
Process as follows. However, the retention time in % acidic solution is 7
~12 minutes. The resulting capsule body emits an orange aroma during the day as the pulp and visceral fluid spread during the day.

Example 5 1. As a component for producing food coagulant. (N6σ) Konjac powder and 1.0% calcium lactate were co-electrified at 1%℃, a small amount of pineapple essence was added to 1w4# as O, 2S phytic acid. and 0.2516% of sodium chloride, and treated in the same manner as in Example 1 to adjust the pH to 1.7Kll. A raw material solution at about 65°C containing 0.5% sodium alginate and 0.7% cellulose was added. After the film-forming agent solution was neutralized and immersed, it was heated in hot water under the method conditions of Example 1. The retention time in hot water was 7 to 12 minutes. Complete liquid food (changed and emitting pineapple aroma, Example 6 1.0% low methoxy pectin 0.21) Rhinoceros.

A solution containing 1.0% calcium acetate and added sugar was treated in the same manner as in Example 1 and adjusted to -1.5.
The capsule film was formed in a film-forming agent solution and heated in hot water under the same conditions as in Example 4. The inside of the obtained capsule body has completely changed into a liquid food. This capsule body is compatible with cola drinks.

Example 7 Tamarind gum i as food coagulant, OSB high methoxy pectin 1.51? Sugar cake and poor celeran sail 3
Addition of 0.81 calcium acetate black tea and treatment in the same manner as in Example 1 to adjust the solution to ≠2.0 was added dropwise to the sodium alginate-containing solution of Example 1. was also subjected to the same hydrothermal treatment as described in Example 14c. However, g) heating time in a hot acidic liquid is 10 to 13 minutes. Example 8: The interior of the capsule body is completely fluid even without the use of a disintegrating agent.
An aqueous solution obtained by adding 5 parts sugar, 0.2% agar, 0.3 parts phytic acid as a decluttering agent, 1.01 parts dibasic calcium phosphate V, and heating was mixed with 1 part tartaric acid and 0.0 parts tartaric acid. It was adjusted to ≠1.5 using 3 sachets of hydrochloric acid, and then treated as in Example 4. The coagulated food inside the capsule body is completely transformed into a liquid food by the heat treatment.

This product has a very high sugar content, but when added to an appropriate drink, the fluids inside and outside the capsule are equilibrated through the capsule membrane due to osmotic pressure, so it is not as sugary as Ij! T! There is no need to make the IJ5 range.Example 9 Add 0.8 ml of calcium acetate to 2.0 ml of bracken powder and add 95
Dissolve by heating at a temperature above ℃, cool down to 50-65C, add 0.11 ammonium chloride and phosphoric acid, and obtain a liquid with pH 2.0 corrected by 10011i with lemon juice.

The granular coagulated food-containing capsule obtained by treatment in the film-forming agent solution described in Example 4 was boiled in boiling water of 5°C or higher containing 1.0 or more calcium acetate and 0.3 or more citric acid for 10 to 30 minutes. 1
The product was processed for 3 minutes. The prize with a built-in capsule was completely decorated with W4 and had a flLa shape.

Although some specific embodiments have been described above, it will be understood from the foregoing description and embodiments that there are many other variations to the present invention which are obvious to those skilled in the art. Various compositions of food acidic liquids as raw materials, methods of molding granular coagulated foods, compositions of film-forming agents, treatment methods with jtI film agent liquids, and various heating and decomposition processes in IC in the presence of water. Aspects can be thought of as mutually independent entities. So, for example.

A process method of a specific step in one embodiment described above;
The phase TLtj/I can be replaced by various combinations of the separate step one-transfer methods in other embodiments.

In short, the present invention involves adding a coagulating agent to the original food raw material that maintains it in a coagulated form at room temperature, but which changes its quality and decomposes when heated in an acidic atmosphere. During treatment with the liquid, the YK family liquid food is formed into a granular coagulated food, and then brought into contact with hot water and heated to unravel the S solid agent and convert only the coagulated food inside the capsule into a liquid food pressure. It is a type of method for changing the temperature, and I think that such a method is still unknown.

(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, raw food is dropped into a film-forming agent solution containing sodium alginate and immediately cooled and molded into a granular solidified food to create shape retention, so that the bulk of the food raw material is reduced. This method can eliminate the various disadvantages mentioned above in the conventional drop granulation method in which a fluid raw material is dropped into a film-forming agent solution at room temperature, and therefore the yield of capsule bodies can be increased. Too much for industrial production.

In addition, the capsule body was heated to t2-5°C after undergoing the unpacking process of the same example using the food raw materials and coagulant of Example 1. l? Iil
The results of measuring changes in the viscosity (centipoise) of stored internal Wahatatsu foods over time showed that regardless of the various molding methods,
1st I! As shown below.

According to this table, the capsule-based foods manufactured by the method of the present invention maintain good fluidity over a long period of time. It can be seen that 1 is maintained and no resolidification phenomenon occurs.

Applicant: Toyo Seikan Co., Ltd.

Claims (1)

[Scope of Claims] 11J IM [1. An apse in which the temperature of a heated solution containing a food product and a food coagulant is lowered to a temperature within a range in which the food coagulant does not coagulate or is decomposed by acid.3. After hardening to 11 degrees below θ and contacting it with an aggregant solution to form a solid food into granules, the granular solidified food is brought into contact with water at a temperature at which the decomposition reaction by acid proceeds. 127 Method for producing a granular capsule containing a liquid food, characterized in that the solidified food in the capsule film is deagglomerated by heating to transform the coagulated food into a liquid food. The temperature is lowered to 65°C or less, and the temperature is adjusted to 3.0 or less by adding a depolymerizing agent as necessary, and this liquid is brought into contact with the film-forming agent solution kept at a temperature of 5 to 40°C. It is 1 yen that is molded into a granular coagulated food by contacting it with water at a temperature above ℃ to deflocculate the granular coagulated food and turn it into a liquid food! A method for producing a capsule containing a liquid food according to claim 1 (31) A patent characterized in that a food coagulant that dissolves when heated and becomes a coagulate when cooled is added as a food coagulant. Method for manufacturing a granular capsule containing a liquid food according to claim 1 (4) Co-adding a monovalent to polyvalent gold a salt and a component that coagulates by binding with gold ions to a liquid food. A method for producing a granular capsule body containing a liquid food according to claim 1, characterized in that a food coagulant-containing food W, family is obtained by this method (51) The food coagulant added to the food raw material is tamarind gum. (6) The food coagulant added to the food raw material is starch (7) The calcium salt that can be added to the granular coagulated food before capsule film formation is Manufacture of a granular capsule with a built-in fILIIl food according to claim 1, characterized in that:
The granular capsule body containing a liquid food according to claim 1 is characterized in that the heated V# solid food is made into a fIt food by contacting it with acidic hot water containing calcium salts and having a pH of 4.0 or less. Production method +91 The granular liquid food product according to claim 1, characterized in that the granular coagulated food product is coated with a capsule film and then heated in an i-heat chamber to convert the coagulated food product into a liquid food product. Capsule manufacturing method (1) After covering 11 granular coagulated food products with a capsule film, they are immersed in hot water containing calcium salts at a temperature of ℃ or above and heated to transform them into coagulated food Va-foods. A method for producing a granular capsule containing a liquid food according to Paragraph 1 of the patent claim, characterized by: