JPS5871876A - Production of capsules including fluid food inside - Google Patents

Abstract

PURPOSE:A food that contains a calcium salt and is liquid or flexible gel at normal temperature is cooled in oil to freeze into balls and the balls are thrown into an aqueous film-forming solution containing sodium alginate to form a capsule coating film all over the ball surface. CONSTITUTION:A food that is liquid or flexible gel at normal temperature, such as fruit juice, coffee, jelly is combined with less than 1.0wt%, calculated as calcium, of an eatable and soluble calcium salt such as calcium lactate or calcium acetate and added in portion to liquid oil that is kept at a temperature lower than 0 deg.C and they are stirred to form frozen balls of 2-8mm. diameter. The resultant frozen balls are thrown in an aqueous film-forming solution containing 0.2-2.0wt% sodium alginate at 5-20 deg.C to form the gel-coating film on the surface of the balls by the reaction between calcium ion and alginic acid, resulting in containing calcium alginate.

Description

DETAILED DESCRIPTION OF THE INVENTION This issue #4 relates to a method for producing a granular capsule food in which the surface of a small amount of food that is liquid or soft gel at room temperature is coated with a relatively hard gel film.

A method for producing capsule bodies containing gel-like substances that are soft at room temperature, such as naniri and pudding, or edible substances that are liquid or sol at room temperature, such as coffee, is to Drop a membrane agent containing sodium alginate etc. into the calcium salt solution I@ solution,
In contrast to the above method, a gel-like capsule film of calcium alginate is formed on the surface of an edible material, and a neutralized calcium salt is added to the edible material, and this is dropped into an aqueous solution of sodium alginate to form an FjL film. Several methods have been proposed for forming the .

The above-mentioned dropping method uses an edible raw material such as gelatin that has been cooled and gelatinized to 1lfK, which can be formed into granules by aIK at room temperature. 7JI+1 for this! It is generally considered that a method is used in which the material is first made into a liquid state and then dripped. ! 1. Situations such as the formation of small droplets of edible raw material particles in the surface of the liquid in the film-forming agent liquid tank of the film-forming agent-containing liquid, deformation of the edible raw material particles in the film-forming agent liquid, and mutual adhesion are observed. It is easy to produce, has low efficiency, and the yield of complete spherical force is low (and does not reach a satisfactory industrial production level).

Therefore, there are many known documents regarding the dropping method.

Capsule foods produced by this method that contain edible liquid or gelatin at room temperature have not yet appeared on the market.

The present invention has been researched and developed in view of the above points,
The purpose is to provide a simple method for mass-producing granular capsule foods containing liquid or soft gel-like food products quickly (with good yield) without using the conventional method of dropping droplets of raw materials.

The gist of the method of the present invention for achieving the above object is as follows.

It is as described in the scope of the application, and in accordance with this, 'W; edible raw material in the form of liquid or soft gel at temperature (
An edible calcium salt containing up to 1.0% by weight of calcium is dispersed and dropped into an oil solution maintained at a temperature of at least one type of oil having a freezing temperature f of 0°C or lower (Ikθ°C or lower). The above-mentioned edible spherical frozen congealed product v4 is then cooled.The frozen congealed product is poured into an aqueous film-forming agent solution at 5°C or higher to form a capsule film on the condensed product. It is said that

In other words, in the present invention, the edible raw material is not dropped in a liquid form into an aqueous solution of a film-forming agent, but is added in the form of a frozen spherical solid to an oil solution to form a capsule film. ,
By the time the film is completed, the food material covered with the film can be returned to its original liquid or soft gel state.
There is mold and this causes it! @Process 1 of forming a capsule film in a solution containing cutting metal is easy and efficient (and the product yield is superior to that of Omiya Imo).

The present invention will be explained in detail below.

All of the crows being explained are heavy.

Edible raw materials contain a large amount of water, such as fruit juice.

In addition to tea, coffee, and cola drinks, any soft gel-like substance such as pudding or jelly that solidifies in the range of 0°C to -5°C may be used. These are or
In addition to raw materials suitable for prizes, calcium lactate,
Soluble edible calcium salts such as calcium acetate, calcium phosphate, and calcium chloride are converted to calcium with a concentration of 1.0
Add the amount of sodium chloride up to the weight limit (. Calcium salts with as large a molecular weight as possible are preferred in order to shorten the freezing and coagulation process.

In order to cool and assimilate liquid edible Ifj, natural oils and essential oils of Tanidan, including linoleic acid, which solidifies at 15°C, to fatty acid esters such as methyl cabronate, which solidifies at 171°C, can be used. but.

Suitable are soybean oil, which is between 8°C and -2°C, and peanut oil, which is around -1°C.

A gelatinizing agent is added to the liquid edible raw material to form a soft gel, and the degree of solidification on cooling is 0°CtM.
If possible, use olive oil or salad oil that solidifies at 0°C to -5°C. These oils are
1. Keep the Sagibutsuhara #+ at a low temperature that allows it to cool and solidify! ! do.

To neutralize and drip the edible raw material into a tank of cooled oil, any device or method conventionally known for the dropping method or any other suitable device may be used. Spherical solids with a particle size of about 2 to 8 squares can be easily obtained by dropping the mixture into an oil solution and stirring.

This spherical solidified material is brought into contact with the film-forming agent solution (ha.

Input through normal means is sufficient.

41 The concentration of alginous soda in the membrane agent solution is 0.5 to 1
．． 5 weight is preferable, but is not limited to this.

Appropriate components such as proteins coagulated by heat or acid to strengthen the capsule film or polysaccharides to improve the texture of the capsule film can be added to the film forming agent solution. ! The temperature of the membrane agent solution is
When the spherical solidified material is selected between room temperature and 5℃, when it enters the pressure of the film-forming agent solution, it immediately begins to uncoagulate from the surface, and the free lucium ions contained therein begin to dissolve. The capsule film is formed by reacting with the alginic acid available in the f1 film formulation (.

During this time, the spherical solids were constantly stirred in the 4-film agent solution.

It is best to move them sequentially over the course of an hour.

As the reaction progresses, the capsule film thickness increases, but at the same time, deagglomeration gradually progresses inside the spherical solids.

As a result, the edible material liquefies and its surface tension and m membrane fi+
Due to the movement of Ml in the liquid, the grain shape becomes spherical (.

After about 2 to 5 minutes, the capsule film has the desired strength. The amount is increased and washed with water, and if necessary, it is brought into contact with a calcium salt-containing solution again to produce a product.The present invention will be explained below with reference to Examples.

Example 1 Black tea K O, 9% calcium lactate, 0.5 ml of Farmole 9f, 1 tatami of citric acid and tlp sugar v added B
After heat killing the edible raw material vZIo prepared at

The amount of liquid dropped into Capron's methyl oil at temperatures ranging from -0.degree. The removed liquid is gently stirred in the oil tank. (Capital) After ~ω minutes, the black tea freezes and becomes a spherical frozen solid with a diameter gm. This is drained from the oil tank and -1[1
Pour 1.5 liters of sodium alginate into a water bath at 0°C,
Maintain in bath with stirring for 5 minutes. 70 fi Ju It becomes a spherical capsule food. To make this naikan food into 4 parts, it is further heated in a liquid containing 0.2 parts of citric acid and 1 part of calcium chloride. Let this flow out.

Wash with water and use as a product. Black tea, which is a built-in edible product, is in the form of liquid or jelly, and the capsule film has sufficient strength and sensitivity.

Example 2 3011 gelatin, 13jl tamarind% 13O
N flllllj, 310) agar, 5 # citric acid, a small amount of orange essence, 15 I calcium lactate, add commercially available 10 orange extract, dissolve and dissolve in 100 [1 fluid 1:4] under reduced pressure. After drying, the mixture is heated and cooled to room temperature to form a soft jelly-like edible material.

This freezes soybean oil at -21°C and keeps it at -14°C1
Neutralize this tank, add it dropwise, stir for 5 to 10 minutes, and then take it out to form a spherical #solid orange ace! Obtained. This was treated in the same film-forming agent solution as described in Example IK to obtain a granular capsule food with a spherical shape and a diameter of about 4 to 5 mm.

The ACE contained in this capsule is uncoagulated and becomes a soft sol, and the capsule film tMf is sufficient and the texture is good, so it can be added to black tea in a sealed can.

Example 3 Tamarind 13i, carrageenan 51 agar 2I primary skim milk 509. Sugar lead 1. Calcium acetate ill water''I
! was added to obtain a 100ON fluid, which was degassed to give an edible qy
The raw material is linseed oil, which is frozen at -27°C, and is dropped into an oil bath maintained at 14°C. After stirring for 10 minutes, the dropped fluid becomes a spherical frozen solid having a diameter of about 7 mm. The product is taken out and put into a gelatinizer containing 1,00% sodium alginate and 0.116% starch, and processed as in Example 1 to obtain a product. The liquid contained in the obtained capsule prize is colloidal and each capsule is spherical, making it suitable for adding 7Xl to a can of coffee.

Although several embodiments of the present invention have been described above, the actual implementation of the present invention is not limited to the above embodiments, and other methods may be used as long as the requirements of the claims are met. be able to.

The present invention is based on the idea that the edible raw material is not dropped into the film-forming agent liquid in a state with ftm properties, but is added as a solid substance. Considering the composition of the edible food it contains, I put it in a normal refrigerator.
It freezes or solidifies in an oil liquid at a temperature of about m degrees and becomes a spherical solid, so it takes about 4J to freeze! I do but 4
．． Compared to freezing and solidifying edible ingredients in ultra-cold liquids, equipment costs less, are easier to operate, and require special arrangements.
v It is not necessary (it can be operated).

Claims (1)

[Claims] By containing up to 1.0 parts by weight of edible calcium salt in an edible liquid or gel that is soft and easily deformable at room temperature at 0°C,
Then, this spherical frozen 11Fv
, into a film-forming agent aqueous solution at 5°C to m°C containing sodium alginate with a concentration of 0.2 to 2.0, and stirring to combine the calcium ions in the spherical frozen particles with the alginic acid in the film-forming agent aqueous solution. A method for producing a spherical food containing fLWIJ food, which comprises forming a gel-like skin mt' containing calcium alginate on the surface of the spherical food by reaction.