JPS59125851A - Preparation of dried spherical food - Google Patents
Preparation of dried spherical foodInfo
- Publication number
- JPS59125851A JPS59125851A JP57228614A JP22861482A JPS59125851A JP S59125851 A JPS59125851 A JP S59125851A JP 57228614 A JP57228614 A JP 57228614A JP 22861482 A JP22861482 A JP 22861482A JP S59125851 A JPS59125851 A JP S59125851A
- Authority
- JP
- Japan
- Prior art keywords
- food
- aqueous solution
- concentration
- alginic acid
- spherical
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 49
- 239000007864 aqueous solution Substances 0.000 claims abstract description 31
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 22
- 229920000615 alginic acid Polymers 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 15
- 229960001126 alginic acid Drugs 0.000 claims abstract description 14
- 239000000783 alginic acid Substances 0.000 claims abstract description 14
- 239000000725 suspension Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims description 15
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract description 8
- 239000001110 calcium chloride Substances 0.000 abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- 229940072056 alginate Drugs 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 8
- 239000000661 sodium alginate Substances 0.000 description 8
- 235000010413 sodium alginate Nutrition 0.000 description 8
- 229940005550 sodium alginate Drugs 0.000 description 8
- 238000000034 method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021060 food property Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020888 liquid diet Nutrition 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は水または湯に戻してすぐに食べられる乾燥球状
食品に関するものである。近頃、サラリーマン、学生な
どの間で朝食を取らずに牛乳、スポーツドリンクなどで
済ます者が増えているが、これらの飲料だけでは満足感
を得られないばかりでなく、充分なカロリー、蛋白質、
その他の栄養素をバランス良く取ることができない。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a dry spherical food product that can be eaten immediately after being reconstituted in water or hot water. Recently, an increasing number of office workers, students, and others are skipping breakfast and instead subsisting on milk, sports drinks, etc. However, these drinks alone do not provide a sense of satisfaction, and do not provide enough calories, protein, or
Not being able to get a good balance of other nutrients.
また、単に栄養成分を混合し固めただけの食品では、固
型飼料のようで外観および喉としか良くないし、従来、
完全栄養素を供給するために病院で用いられてきた経口
用流動食は、水または微温に溶かして飲むものであり、
ともに−殺人向けの食品としては不適当である。In addition, foods that are simply mixed with nutritional ingredients and solidified look like solid feed and are not good for appearance or throat.
Oral liquid diets, which have been used in hospitals to provide complete nutrients, are dissolved in water or lukewarm water and drunk.
Both are unsuitable as food for murder.
本発明者らは、栄養価と簡便性を兼ね備えた外観および
食感の良い食品を開発すべく研究を重ねた結果、本発明
を完成した。The present inventors completed the present invention as a result of repeated research to develop a food product that has both nutritional value and convenience and has a good appearance and texture.
即ち、本発明は粉末状の食品素材を濃度０．５ないし１
．５％アルギ／酸及び／又は゛アルギン酸塩類の水溶液
に、該食品素材の濃度が１０％ないし３０％となるよう
に懸濁した後、該懸濁液を濃度１．０％ないし２．０％
アルギン酸不溶化水溶液に滴下することによって球状ン
こ成型し、該成型物を水洗後、凍結乾燥することを特徴
とする乾燥球状食品の製造法である。That is, the present invention uses powdered food materials at a concentration of 0.5 to 1.
．． After suspending the food material in an aqueous solution of 5% alginic acid and/or alginates to a concentration of 10% to 30%, the suspension is reduced to a concentration of 1.0% to 2.0%.
This is a method for producing a dried spherical food product, which is characterized by forming a spherical lump by dropping it into an alginic acid insolubilized aqueous solution, washing the molded product with water, and then freeze-drying it.
本発明で用いることのできる粉末状の食品素材としては
、食品として認められているものであればどのようなも
のでもよく、炭水化物、蛋白質、脂質、ビタミン、ミネ
ラル、調味料、着香料、着色料などの粉末状の食品素材
を用いることができる。炭水化物としてはデキストリン
、還元澱粉加水分解物、乳糖、麦芽糖、蔗糖、ブドウ糖
、果糖、蛋白質としては大豆蛋白質、小麦蛋白質、全卵
粉、脱脂粉乳、カゼイン、魚粉、酵母、脂質としては大
豆油、コーン油、ヤシ油、菜種油、綿実油、ごま油など
を挙げることができる。The powdered food material that can be used in the present invention may be any material as long as it is recognized as a food, including carbohydrates, proteins, lipids, vitamins, minerals, seasonings, flavorings, and colorants. Powdered food materials such as can be used. Carbohydrates include dextrin, reduced starch hydrolyzate, lactose, maltose, sucrose, glucose, and fructose. Proteins include soy protein, wheat protein, whole egg powder, skim milk powder, casein, fish meal, yeast, and lipids include soybean oil and corn. Oil, coconut oil, rapeseed oil, cottonseed oil, sesame oil, etc. may be mentioned.
このような粉末状の食品素材を濃度０．５ないし１．５
％アルギン酸及び／又はアルギン酸塩類の水溶液に、該
食品素材の濃度が１０％ないし３０％となるように懸濁
させる。アルギン酸塩類としてはナトリウム塩、アンモ
ニウム塩、マグネシウム塩などが挙げられ、これらのア
ルギン酸及び／又はアルギン酸塩類は一種または二種以
上で使用できる。アルギン針及び／又はアルギン酸塩類
の水溶液濃度は０．５ ％ないし１．５％が好ましく、
０．５％未満では滴下した粒子が硬化しにくく、また、
１．５％より濃度が高くなると液の粘度が高く、滴下し
た粒子が完全な球状にならない。The concentration of such powdered food materials is 0.5 to 1.5.
The food material is suspended in an aqueous solution of alginic acid and/or alginate salts to a concentration of 10% to 30%. Examples of alginates include sodium salts, ammonium salts, magnesium salts, and the like, and these alginic acids and/or alginates can be used alone or in combination of two or more. The concentration of the aqueous solution of alginic needles and/or alginates is preferably 0.5% to 1.5%,
If it is less than 0.5%, the dropped particles will be difficult to harden, and
If the concentration is higher than 1.5%, the viscosity of the liquid will be high and the dropped particles will not be completely spherical.
懸濁液中の食品素材の濃度は１０％ないし３０％が好ま
しく、１０％未満では食品素材の特徴が弱くなり、また
３、０％より濃度が高くなると完全な球状とはならない
。The concentration of the food material in the suspension is preferably 10% to 30%; if it is less than 10%, the characteristics of the food material will be weakened, and if the concentration is higher than 3.0%, it will not be perfectly spherical.
上記の懸濁液を濃度１．０％ないし２．０％アルギン酸
不溶化水溶液に滴下することしこよって球状に成型する
。アルギン酸不溶化水溶液としては塩化カルシウム、硫
酸カルシウム、乳酸カルシウムなどのカルシウム塩の水
溶液を挙げることができ、これらの一種または二種以上
の水溶液を使用できる。アルギン酸不溶化水溶液の濃度
は、アルギン酸及び／又はアルギン酸塩類の水溶液濃度
によって左右されるが、１．０％未満では滴下した粒子
の硬化が遅く、２．０％より濃度が高くなると滴下した
粒子が水面に浮いて連続的製造が困難になる。The above suspension is dropped into a 1.0% to 2.0% alginic acid insolubilized aqueous solution and shaped into a sphere. Examples of the alginic acid insolubilizing aqueous solution include aqueous solutions of calcium salts such as calcium chloride, calcium sulfate, and calcium lactate, and one or more of these aqueous solutions can be used. The concentration of the alginic acid insolubilizing aqueous solution depends on the concentration of the aqueous solution of alginic acid and/or alginates, but if it is less than 1.0%, the curing of the dropped particles will be slow, and if the concentration is higher than 2.0%, the dropped particles will be hardened at the water surface. This makes continuous production difficult.
滴下する方法は、一般に知られている方法がよく、垂直
な細管を用い表面張力によって懸濁液が２０分間静置す
ること１こよって充分な強度をもった球状食品として成
型される。A commonly known method for dropping the suspension is best; using a vertical thin tube, the suspension is allowed to stand for 20 minutes due to surface tension (1), thereby forming a spherical food product with sufficient strength.
このようにして得られた成型物を水洗後、凍結乾燥して
乾燥球状食品とする。水洗の方法は、アルギン酸不溶化
水溶液中より、ふるいなどで回収した成型物を５倍量な
いし１０倍量の水で洗えばよい。水洗した成型物をトイ
レ等に敷き、冷凍庫、エアーブラストまたは液体窒素な
どにより凍結する。凍結温度としては一２０℃ないし一
５０℃がよく、食品素材の凍結変性を抑えるため急速曖
間凍結が好ましい。この凍結物を真空状態にして乾燥す
る。本発明の特徴の一つは、この凍結乾燥にあり、これ
ｅこより球状食品の復元時間を大幅に短縮できるように
なった。また、乾燥後の球状食品の形状も乾燥前とほば
同一であり、成型時の形状力保持されたものであった。The molded product thus obtained is washed with water and then freeze-dried to form a dry spherical food product. As for the washing method, the molded product collected from the alginic acid insolubilized aqueous solution using a sieve or the like may be washed with 5 to 10 times the amount of water. Place the washed molded product in a toilet, etc., and freeze it using a freezer, air blast, or liquid nitrogen. The freezing temperature is preferably between 120°C and 150°C, and rapid and vague freezing is preferred in order to suppress freezing denaturation of the food material. This frozen product is dried under vacuum. One of the features of the present invention is this freeze-drying, which has made it possible to significantly shorten the time for restoring spherical foods. Moreover, the shape of the spherical food product after drying was almost the same as before drying, and the shape force during molding was maintained.
実施例１
デキストリン６０ｆｖ大豆蛋白質１２ ｔ、全卵粉８
ｔ、脱脂粉乳６ｙ、カゼインナトリウム４９゜大豆油１
０９これＶこビタミン３０１１１１？およびミネラル１
．５ｆを添加し、更に天然系調味料０．１ Ｆを加えて
均一に混合した。これを０．５％アルギン酸ナトリウム
水溶液゛に濃度３０％となるように懸濁し、２．０％塩
化カルシウム水溶液中へ滴下した。１５分間静置し、成
型した球状食品が充分な強度を持ってから水洗し、凍結
乾燥を行なうことにより麩に似た外観の白色球状食品を
得た。この食品は水または湯に２分間浸すことにより豆
腐のような食感を有し、球状のため異和感なく食べられ
る喉ご※乾燥前の大きさはいずれも５Ｍφ
実施例２
実施例１の材料配合に赤、緑、黄、茶色などの着色料を
添加し、これを１．０％アルギン酸ナトリウム水溶液に
濃度２０％となるように懸濁し、２．０％塩化カルシウ
ム水溶液中へ滴下した。５分間静置し、成型した球状食
品が充分な強度を持ってから水洗し、凍結乾燥を行なう
ことにより色彩の鮮やかな球状食品を得た。この食品は
大人ばかりでなく、子供にも好まれる外観を有し、簡便
に栄養価と満足感が得られる全く新しい食品となった。Example 1 dextrin 60 fv soy protein 12 t, whole egg powder 8
t, skim milk powder 6y, sodium caseinate 49° soybean oil 1
09 Is this V vitamin 301111? and mineral 1
．． 5F and further added 0.1F of natural seasoning and mixed uniformly. This was suspended in a 0.5% sodium alginate aqueous solution to a concentration of 30%, and added dropwise to a 2.0% calcium chloride aqueous solution. The molded spherical food was allowed to stand for 15 minutes until it had sufficient strength, and then washed with water and freeze-dried to obtain a white spherical food with an appearance similar to wheat gluten. This food has a tofu-like texture when soaked in water or hot water for 2 minutes, and because of its spherical shape, it can be eaten without any discomfort. *The size before drying is 5Mφ.Example 2 Example 1 Colorants such as red, green, yellow, and brown were added to the material formulation, and this was suspended in a 1.0% sodium alginate aqueous solution to a concentration of 20%, and then added dropwise to a 2.0% calcium chloride aqueous solution. The molded spherical food was allowed to stand for 5 minutes until it had sufficient strength, and then washed with water and freeze-dried to obtain a brightly colored spherical food. This food has an appearance that is appealing not only to adults but also to children, and has become a completely new food that can easily provide nutritional value and satisfaction.
実施例３
乳糖６６１、カゼイン１８ｆ１ コーン油１４２、ミネ
ラル１．５Ｆ、ビタミンａ ｏ ｐｇを均一に混合し、
これを１％アルギン酸ナトリウム水溶液に濃度２０％と
なるように懸濁し、１％乳酸カルシウム水溶液中へ滴下
した。２０分間静置し成型した球状食品が充分な強度を
持ってから水洗し、凍結乾燥を行なうことにより、牛乳
の風味を有し、栄養のバランスがとれた新しいタイプの
健康食品と・なった。Example 3 Lactose 661, casein 18f1, corn oil 142, mineral 1.5F, vitamin a o pg were mixed uniformly,
This was suspended in a 1% sodium alginate aqueous solution to a concentration of 20%, and added dropwise into a 1% calcium lactate aqueous solution. After the spherical food was molded by standing for 20 minutes and had sufficient strength, it was washed with water and freeze-dried, resulting in a new type of health food with the flavor of milk and well-balanced nutrition.
実施例４
実施例１と同じ配合の食品素材を種々の濃のアルギン酸
ナトリウム水溶液に濃度３０％となるようンこ懸濁し、
２．０％塩化カルシウム水溶液に滴下して成型した球状
食品が充分な強度をもってから水洗し凍結乾燥した。食
品の性状を表−２に示す。Example 4 Food materials with the same formulation as in Example 1 were suspended in sodium alginate aqueous solutions of various concentrations to a concentration of 30%,
After the spherical food product was formed by dropping it into a 2.0% aqueous calcium chloride solution and had sufficient strength, it was washed with water and freeze-dried. The properties of the food are shown in Table-2.
表−２アルギン酸ナトリツム濃度と食品の性状との関係
アルギン酸ナトリウム水溶液の濃度は、０．５％ないし
１．５％が最も好ましかった。Table 2 Relationship between sodium alginate concentration and food properties The concentration of the sodium alginate aqueous solution was most preferably 0.5% to 1.5%.
実施例５
実施例２と同じ配合の食品累月を０．５％のアルギン酸
ナトリウム水溶液に種々の濃度となるようｔこ懸濁し、
２．０％塩化カルンウム水溶液ｔこ滴下して成型した球
状食品が充分な強度をもってから水洗し凍結乾燥した。Example 5 Food products with the same formulation as in Example 2 were suspended in a 0.5% sodium alginate aqueous solution to various concentrations,
After a spherical food product formed by dropping a 2.0% aqueous solution of carunium chloride had sufficient strength, it was washed with water and freeze-dried.
食品の性状を表−３に示す。The properties of the food are shown in Table 3.
表−３食品素材の濃度と食品の性状との関係実施例６
実施例３と同じ配合の食品累月を０．５％のアルギン酸
ナトリウム水溶液に濃度３０％となるように懸濁し、種
々の濃度の塩化カルシウム水溶液に滴下して成型した球
状食品が充分な強度をもってから水洗し凍結乾燥した。Table 3 Relationship between concentration of food material and properties of food Example 6 A food product with the same composition as in Example 3 was suspended in a 0.5% sodium alginate aqueous solution to a concentration of 30%, and various concentrations were added. The spherical food was molded by dropping it into an aqueous solution of calcium chloride, and after it had sufficient strength, it was washed with water and freeze-dried.
食品の性状′を表−４に示す。Table 4 shows the properties of the food.
表−４塩化カルシウム水溶液濃度と食品の性状との関係
塩化カルシウム水溶液の濃度は１．０％ないし２．０％
が最も好ましかった。Table-4 Relationship between the concentration of calcium chloride aqueous solution and the properties of food The concentration of calcium chloride aqueous solution is 1.0% to 2.0%
was the most preferred.
特許出願人 味の素株式会社
手続補止り（
１，事件の表示
昭和５７年特訂願２２８Ｇ１４号
２、発明の名称
乾燥球状食品の製造法
３、補正をする者
事件との関係 特許出願人
住 所 東京都中央区京橋−丁目５）雷８弓５、補正
にＪ：り増加りる発明の数 な し７、補正の内容
（１） 明細泊第２頁第１１行の「ｉｆ１度０．５な」
を「濃度０．５％な」に補正づる。Patent Applicant: Ajinomoto Co., Ltd. Supplementary Procedures (1. Indication of the case: 1982 Special Revision Application No. 228G14 2, Name of the invention: Process for manufacturing dried spherical food 3, Relationship with the person making the amendment case) Patent Applicant Address: Tokyo 5, Kyobashi-chome, Chuo-ku, Tokyo) Rai 8, Bow 5, Number of inventions to be increased in the amendment: None 7, Contents of the amendment (1) ``if 1 degree 0.5'' on page 2, line 11 of the detailed statement. ”
Correct it to "concentration 0.5%".
（２） 明■１用第３頁第１０行の「）ｎ３度０．５な
いし」を「濃度０．５％ないし」に補正する。(2) Correct ")n3 degrees 0.5 to 0.5" in the 10th line of page 3 for Light ■1 to "density 0.5% to".
（３） 明り１１ｍ第５頁第７行の「トイレ等」を「１
へレイ等」に補正する。(3) Change “Toilet, etc.” on page 5, line 7 of 11m light to “1.”
Corrected to ``Heley et al.''.
（４） 明細由第８頁第３行の「淵の」を「′ｆＡ度の
」に補正づる。(4) In the third line of page 8 of the specification, ``fuchi no'' is amended to ``fA degree''.
Claims (1)
酸及び／又はアルギン酸塩類の水溶液に、該食品素材の
濃度が１０％ないし３０％となるよつ１こ懸濁した後、
該懸濁液を濃度１．０％ないし２，０％アルギン酸不溶
化水溶液に滴下することによって球状に成型し、該成型
物を水洗後、凍結乾燥することを特徴とする乾燥球状食
品の製造法。After suspending a powdered food material in an aqueous solution of alginic acid and/or alginates with a concentration of 0.5% to 15%, the concentration of the food material is 10% to 30%,
A method for producing a dried spherical food product, which comprises molding the suspension into a spherical shape by dropping the suspension into an alginic acid insolubilized aqueous solution with a concentration of 1.0% to 2.0%, washing the molded product with water, and then freeze-drying it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57228614A JPS59125851A (en) | 1982-12-29 | 1982-12-29 | Preparation of dried spherical food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57228614A JPS59125851A (en) | 1982-12-29 | 1982-12-29 | Preparation of dried spherical food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59125851A true JPS59125851A (en) | 1984-07-20 |
Family
ID=16879103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57228614A Pending JPS59125851A (en) | 1982-12-29 | 1982-12-29 | Preparation of dried spherical food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59125851A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61192278A (en) * | 1985-01-29 | 1986-08-26 | スパイラーズ リミテツド | Production of foods |
-
1982
- 1982-12-29 JP JP57228614A patent/JPS59125851A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61192278A (en) * | 1985-01-29 | 1986-08-26 | スパイラーズ リミテツド | Production of foods |
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