JPS59159747A - Preparation of granular food - Google Patents

Abstract

PURPOSE:To prepare a nearly spherical granular food having relatively large diameter and containing a viscous food such as mayonnaise without lowering its taste and flavor, easily, by covering the surface of a granular food with a membrane containing a water-soluble alginic acid salt. CONSTITUTION:A definite amount of a viscous food such as mayonnaise, O/W- type emulsion food, etc. is granulated, and the surface is coated with powdery mixture of a water-soluble alginic acid salt such as sodium alginate, potassium alginate and an easily water-soluble substance such as dextrin, glucose, etc. The surface of the coated granule is moistened and then treated with a coagulating agent such as calcium chloride to coagulate the aqueous solution of the alginate.

Description

[Detailed description of the invention] The present invention relates to a method for producing granular foods.

Conventionally, one method of granulating viscous foods such as mayonnaise and oil-in-water emulsified foods is to add water-soluble alginate to the viscous foods in advance, and then add a coagulant such as calcium chloride salt to the viscous foods. A method is known in which a suitable amount is added dropwise to an aqueous solution and solidified to form granules.

However, in such conventional production methods, it is necessary to add at least a certain concentration of water-soluble alginate to coagulate the viscous food, which impairs the flavor of the viscous food itself, such as mayonnaise. There was a problem. Moreover, when attempting to produce large-diameter granular foods by dropping appropriate amounts of viscous food to which water-soluble alginate has been added into an aqueous coagulant solution, the viscous food lumps dropped into the aqueous solution may become sticky. There was also the problem that it was difficult to form something similar to a ``slash'' or ``slash''.

An object of the present invention is to provide a novel method that does not impair the flavor of viscous foods such as mayonnaise as much as possible, and that makes it easy to produce granular foods with relatively large diameters and nearly spherical shapes. The present inventor conducted various tests in order to achieve the above object, and finally arrived at the present invention. That is, the method for producing a granular food of the present invention which achieves the above object is to form a unit amount of viscous food raw material into a lump, coat the surface with a fine powder mixture of a water-soluble alginate and an easily water-soluble substance, and then apply this coating. It is characterized in that the water-soluble alginate is treated with the coagulant after wetting the surface of the object.

The present invention will be explained in detail below.

The viscous food raw materials used in the present invention include oil-in-water emulsified foods such as mayonnaise and salad dressing, viscous liver, cheese, margarine, mustard, etc.
These include starch syrup, ketchup, curry, stew, and yogurt. The degree of viscosity of these is typically about 10,000 CP to 500,000 CP. Food raw materials with too little viscosity make it difficult to form a coating, while food raw materials with high viscosity are self-morphic in themselves and usually require no special means to form them into granules. Therefore, the present invention is directed to food materials whose consistency is typically within the above range.

Although the unit amount of the viscous food material is not limited to this, it is usually enough to form a sphere with a diameter of 1 to 100 mm. In the present invention, a unit amount of such a viscous food is first made into a lump, and the surface thereof is coated with a fine mixed powder of a water-soluble alginate and an easily water-soluble substance. Here, to form a lump means to make it into a lump. The water-soluble alginate is an alginate that is easily soluble in water, such as sodium alginate and potassium alginate. The easily water-soluble substance is a substance that easily dissolves in water and does not easily form lumps when added to water, such as dextrin, powdered starch syrup, glucose, sugar, salt, and sodium glutamate. The mixing ratio of water-soluble alginate and easily water-soluble substance is 1 part of water-soluble substance.
00 parts, preferably about 1 to 50 parts of the water-soluble alginate. The reason is that the proportion of water-soluble alginate is 1
If the proportion of the water-soluble alginate is smaller than 50 parts, the film will become thinner and the moldability will deteriorate.If the proportion of the water-soluble alginate is larger than 50 parts, the water absorption will be poor and the reaction with the coagulant will be delayed, resulting in fine alginate powder. solidifies with almost no dissolution,
This is because if the surface of the food is rough or uneven with small undulations, it will reduce the product value. The particle size of these mixed fine powders is preferably 50 mesh or more.

This is because if the particles are coarse, the water absorption tends to be uneven, and even if the water absorption is uniform, the surface roughness tends to be noticeable. There are no particular restrictions on the method of coating this mixed fine powder, but a preferred method is to spread the mixed fine powder on a surface inclined at 20' to 30° with respect to the horizontal plane, and then coat the lumpy viscous food consisting of a unit amount on top of this. unit amount of 10
A method may be adopted in which the coating is rolled to a distance of about 30 cm, and then the excess fine powder that has adhered to the coating is brushed off. In this way, it is easy to coat the lumpy viscous food with fine powder. At this coating stage, the viscous food may be almost spherical or may have a shape that cannot be called spherical due to undulations or the like.

The surface of the coating thus applied is then moistened. If not moistened, the reaction between the coagulant and water-soluble alginate will be difficult to proceed in the next step, and a durable film will not be formed on the sphere surface, causing the granular food to break easily.However, if moistened, the water-soluble alginate will The reason for this is that the granular food is dissolved in water and easily reacts with the coagulant, and the reaction progresses sufficiently to make the granular food solid. The method of wetting is not particularly limited, but typically a method of immersing the material in water for about 5 to 20 minutes is employed. The surface-wetted coating is then treated with the coagulant.

As the coagulant, one that is capable of coagulating water-soluble alginate is used, and calcium salts such as calcium chloride and calcium lactate are typically used. As a treatment method, for example, a method of immersing the coated material in an aqueous solution containing 1 to 31% of the coagulant dissolved therein for about 5 to 20 minutes is adopted. When the coagulant reacts with the water-soluble alginate on the surface of the coating, the coagulation of the alginate causes the coating itself to have enough strength to maintain its predetermined shape. A coated granular food product is produced. In addition, perhaps due to the force acting on the surface of the alginate to shrink and make it smaller, even if the shape is still distorted immediately after the wetting process, it forms a shape that is relatively close to a spherical shape. be done. After treatment with coagulant, it is recommended to rinse the spherical food product with water for several minutes to remove excess coagulant. In the present invention, "granular" does not mean only a perfect spherical shape, but also includes an egg shape, huh)yj? The term is used to include shapes that are slightly distorted from a perfect spherical shape, such as the shape of a ball or a gummy bear.

As described above, the major feature of the present invention is that the surface of the granular food is coated with a film containing water-soluble alginate, and the film maintains a flexible particle shape due to the coagulation of the alginate. Since this method is not adopted, even viscous food ingredients can be formed into relatively large spheres. In addition, unlike the conventional method of directly adding water-soluble alginate to viscous food, the method coats only the surface of a unit amount of water-soluble alginate, so the spherical food produced by the method of the present invention is the viscous food itself. You can take full advantage of its flavor.

Furthermore, when the viscous food is an acidic food such as mayonnaise, the conventional method of dropping a water-soluble alginate-containing solution into an aqueous solution of a coagulant such as a calcium salt to form granules,
It was necessary to remove the bitter taste caused by excess calcium ions under acidic conditions by washing with water, etc. However, with the present invention, calcium ions do not enter the interior through the surface coating, so there is no bitterness and a special method for removing bitterness is used. No processing is required.

Next, examples will be shown.

Example 1 From mayonnaise with a viscosity of about 50,000 CP,
An amount large enough to form a ball was scooped out and rolled on a sloped floor spread with a fine powder mixture of sodium alginate and dextrose to cover it with the powder. The mixing ratio of sodium alginate and dextrin in the mixed fine powder was about 1 part = 100 parts, and the size of the particles was about 50 mesh. Approximately 50% of this coating
The surface was moistened by soaking in water for a minute. Then,
The moistened coating was immersed in a 100% aqueous solution of calcium chloride for 5 minutes to coagulate the water-soluble alginate.

The obtained granular food had a spherical shape with a diameter of about 1 crn, and did not lose its shape because a flexible film was formed on the surface. Furthermore, the flavor of the mayonnaise was not impaired by the sodium alginate and was fully utilized.

Example 2 Scoop out enough to form a ball with a diameter of about 1 cm from a salad dressing with a viscosity of about 10,000 CP, and place it on a sloped floor covered with a fine mixed powder of potassium alginate and powdered starch syrup. Rolled to coat. The mixing ratio of potassium alginate and powdered starch syrup in the mixed fine powder is approximately 5 parts to 10 parts.
0 parts and the particle size from it was about 50 mesh. The coating was soaked in water for approximately 5 minutes to moisten the surface. The moistened coating was then immersed in an aqueous solution of calcium chloride for 10 minutes to coagulate the water-soluble alginate. The obtained granular food is
Since it was spherical with a diameter of about 1 cWL and a flexible film was formed on the surface, it did not lose its shape.

Moreover, the flavor of the salad dressing was not impaired by potassium alginate and was fully utilized.

Example 3 An amount of liver paste with a viscosity of approximately 400,000 CP was scooped out to the extent that a sphere with a diameter of approximately 3 mm was formed, and this was rolled on an inclined floor surface covered with a fine powder mixture of sodium alginate and glucose. coated. The mixing ratio of alginic acid and glucose in the mixed fine powder was approximately 0 parts to 100 parts, and the size of the particles was 100 parts. The coating was soaked in water for about 20 minutes to moisten the surface. Next, this moistened coating was immersed in a 3-water solution of calcium lactate for about 20 minutes to coagulate the sodium alginate. The obtained granular food had a spherical shape with a diameter of about 3 crn, and a flexible film was formed on the surface, so it did not lose its shape. The flavor of Shikamo and Shi/4-d-st was not impaired by sodium alginate and was fully utilized.

As described above in detail based on the examples, according to the present invention, it is possible to produce a granular food that takes advantage of the flavor of a viscous food such as mayonnaise and has a relatively large diameter.

Patent applicant Kewpie Co., Ltd. agent Patent attorney Mitsuishi Shibu (and 1 other person) Procedural amendment 1, Indication of the case 1982 Patent application No. 31739 Showa 1999 Trial No. 2, Name of the invention Manufacture of granular food Method 3: Relationship with the person making the amendment Patent applicant: 4-13 Shibuya-chome, Shibuya-ku, Tokyo (142) Sponsored by Kewpie Co., Ltd. 6: "Detailed description of the invention" column of the specification to be amended (,71 Contents of amendment (1) [Soluble alginate, easily water-soluble substance...] written on page 3 IN line 9 of the specification is amended to read 'Soluble alginate and water-soluble substance...' .

(2) "..." written on the third line from the bottom of page 5 of the statement
Unit amount of..." is deleted.

(3) "For lumpy viscous food..." written in the first line of page 6 of the specification is corrected to "for lumpy viscous food..."

(4) The statement on page 8, line 7 of the specification is corrected to "...Global food excellent...Jll-r...Granular food...".

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Claims (4)

[Claims] (1) A unit amount of viscous food raw material is made into a lump, the surface of which is coated with a mixed fine powder of a water-soluble alginate and an easily water-soluble substance, and then the surface of this coating is moistened, and then the water-soluble alginic acid is A method for producing a granular food product, comprising treating salt with a coagulant thereof. (2) The method for producing a granular food according to claim 1, wherein the water-soluble alginate is sodium alginate or potassium alginate. (3) The method for producing a granular food according to claim 1, wherein the easily water-soluble substance is dextrose, powdered starch syrup, glucose, monosalt sugar, or sodium glutamate. (4) The method for producing a granular food according to claim 1, wherein a calcium salt such as calcium chloride is used as a coagulant when coagulating the water-soluble alginate.