JPS59159759A - Preparation of spherical particle similar to fish roe in appearance - Google Patents

Abstract

PURPOSE:To prepare a spherical particle having close resemblance to the coating membrane of natural fish roe, by contacting an aqueous solution of a calcium salt containing glucono-delta-lactone with an aqueous solution of sodium alginate. CONSTITUTION:An aqueous solution of a calcium salt having a calcium concentration of 0.01-0.2wt% and containing 0.05-0.5wt% of glucono-delta-lactone is added dropwise to an aqueous solution of sodium alginate, or the sodium alginate solution is added dropwise to the calcium salt solution to form a gel membrane on the surface of the droplet.

Description

[Detailed description of the invention] The present invention relates to a method for producing ovoid-shaped spherical particles.

Fish roe has been a food that has been loved by Japanese people for a long time because of its unique flavor, but salmon roe, caviar, kazuno roe, etc. in particular are extremely expensive because they are produced in small quantities.

Therefore, in recent years, attempts have been made to artificially produce foods similar to these fish eggs, and various methods have been proposed, especially for spherical foods like salmon roe.

A well-known method for producing this type of spherical food is to utilize the property of sodium alginate to gel when it comes into contact with calcium salts.

However, the gel coating thus formed did not have sufficient strength and tension, so it did not have the unique texture that gives the fish roe a bursting sensation when eaten. In order to form a strong gel or film, it is possible to increase the concentration of sodium alginate or calcium salt. Even if the temperature is increased, it is difficult to form a strong gel film only on the surface, and the entire surface becomes like rubber.On the other hand, in the method of dropping a calcium salt aqueous solution into a sodium alginate aqueous solution, sodium alginate Increasing the concentration of calcium salt only increases the thickness of the film and does not significantly improve the strength.On the other hand, increasing the concentration of calcium salt improves the strength of the film, but has the problem of poor elasticity and poor texture.

In general, increasing the calcium concentration in this type of method will lead to an increase in the strength of the gel coating, but on the other hand, the higher the calcium S content, the more unpleasant and bitter the taste will be when eaten, so the concentration of calcium is limited. I had no choice but to do it.

Conventionally, in this type of method, the calcium concentration is 0.1
It is used in a range of 5% by weight, preferably 0.5% by weight.
The content is in the range of 1 to 2% by weight, and if it exceeds this range, the surface of the gel film will become rough, and if it is below this range, the strength of the gel film will be too weak to be used. For example, in the method of forming roe-shaped spherical particles by dropping an aqueous calcium salt solution into an aqueous sodium alginate solution (Japanese Unexamined Patent Publication No. 55-34054), the calcium concentration is 0.1 to 0.5% by weight, preferably 0.2 to 0.5% by weight. It is said to be 0.3% by weight, but at such a low concentration, although there is little discomfort or bitterness, it does not have the characteristic bursting texture that you get when eating natural fish roe, and it is difficult to eat artificial fish. The eggs were not satisfactory.

Therefore, in order to closely resemble the coating of natural fish roe, the present inventor has developed a method for producing this type of fish roe-like spherical particles, which has appropriate strength even when the calcium concentration is low, and also has appropriate elasticity. The present invention was arrived at as a result of intensive research aimed at forming a gel film.

In the present invention, a gel coating is formed by contacting a sodium alginate aqueous solution with a calcium salt aqueous solution to produce ovoid-shaped spherical particles! ! ! This method is characterized by adding glucono delta-lactone to an aqueous calcium salt solution.

Glucono delta lactone (hereinafter abbreviated as GDL)
is a lactone of gluconic acid and has the chemical structural formula below.

This is an odorless white crystalline powder that has been conventionally used as a leavening agent for confectionery such as bread and cakes.

It has been found that when GDL is added to the calcium salt aqueous solution when a sodium alginate aqueous solution is brought into contact with a calcium salt aqueous solution to form a gel film, the strength and elasticity of the formed gel film increases. It was done. As a result, it has become possible to form a gel film that closely resembles that of natural fish roe, and it has also become possible to lower the calcium ifi of the calcium salt aqueous solution, thereby eliminating the texture discomfort caused by calcium. , it has become possible to eliminate drawbacks such as bitterness.

Hereinafter, the present invention will be explained in detail based on embodiments.

The method of the present invention can be applied to any method that forms a gel film by bringing an aqueous sodium alginate solution into contact with an aqueous calcium salt solution. For example, after cooling the sol particles of sodium alginate to form a gel, they may be brought into contact with an aqueous calcium salt solution to form a gel film on the surface, or one solution of either a sodium alginate aqueous solution or a monolucium salt aqueous solution may be dropped into the other solution. There is a method of forming a gel film on the surface of the dropped particles. Either method can be carried out by simply adding the required amount of GDL to the calcium salt aqueous solution in advance.

The type of calcium salt is not particularly limited, but calcium chloride is preferred. GDL gradually hydrolyzes in an aqueous solution to form an equilibrium solution of gluconic acid and lactone, but any stage of GDL can be used. In this type of conventional method, the concentration of the calcium salt aqueous solution is approximately 0.1 to 5% by weight as calcium concentration, but in order to eliminate the strange feeling and bitter taste on the food window caused by calcium, It was desirable to limit it to % or less. The present invention is effective even at calcium concentrations that could not be implemented in conventional methods for producing ovoid-shaped spherical particles, and the calcium concentration is usually 0.01 to 0.2% by weight.
It is preferably carried out in a range of 0.01 to 0.1% by weight.

In addition, in the method of dropping a calcium salt aqueous solution into a sodium alginate aqueous solution, desirable particles cannot be formed unless the viscosity of the calcium salt aqueous solution to be dropped is above a certain level. to adjust the viscosity.

In either method, the concentration of the aqueous sodium alginate solution is usually in the range of 0.1 to 3%.

The amount of GDL added varies depending on the calcium concentration, but is usually 0.05 to 0.5% by weight, preferably 0.1 to 0.3% by weight in the calcium salt aqueous solution.

If it is less than 0.05% by weight, the effect will be small, and if it is more than 0.5% by weight, it will have a strong sour taste, which is not preferable.

According to the present invention, it is possible to improve the strength and elasticity of a gel film formed at a certain concentration of calcium salt, but what is more effective is that it has conventionally been said that a desirable gel film cannot be formed. It is possible to form a preferable gel film at such a low calcium concentration. Therefore, any adverse effects on texture and flavor caused by the presence of calcium could be completely eliminated.

In order to closely resemble natural salmon roe, the ovoid-shaped spherical particles produced by the method of the present invention are colored with an oily substance such as salad oil with a natural pigment such as turnipsanthin, and this is incorporated into the spherical particles. Alternatively, the spherical particles may be immersed in a seasoning liquid containing seasonings, fragrances, coloring agents, etc. to give various flavors.

Examples and comparative examples of the present invention are shown below.

[Example 1] 0.3% by weight calcium chloride aqueous solution (calcium concentration: 0.1%) GDlo, 50% in 1000cc
and further added 9 g of locustobin gum as a thickener to make the viscosity 1050 cp.A 0.7% by weight sodium alginate (high viscosity type) aqueous solution was added to an aqueous sol solution colored with cabsanthin, a natural pigment. Dropped to form salmon roe-like spherical particles. Calcium chloride aqueous solution containing GDL has an inner diameter of 5.5 cm from a position 15 cm above the water surface.
It was dropped as particles with a diameter of about 6 mm through an n+n+ nozzle. In order to form the so-called eyeballs of salmon roe, a solution of salad oil colored with turnipsanthin was dripped from another nozzle placed inside the nozzle, so that it was contained in a certain amount in the dropped particles. After about 7 minutes, the spherical particles with a gel coating formed thereon were pulled out and thoroughly washed with water. The obtained spherical particles have no strange taste or bitter taste caused by calcium salts, and the gel coating has good strength and elasticity, and the texture when crushed during the day is very similar to natural salmon roe. Was.

[Comparative Example 1] Spherical particles were produced under the same conditions as in Example 1 except that GDL was not added. The resulting spherical particles had a weak gel coating and were easily crushed to the extent that they could not be washed with water. When the calcium chloride concentration was set to 0.6% by weight, good spherical particles were obtained, but the strength and elasticity of the gel coating were inferior to those obtained in Example 1, and there was a feeling of discomfort due to calcium. It had a slightly bitter taste.

[Example 2] Spherical particles were produced by lowering the calcium concentration even further than in Example 1.

To 1000 cc of 0.03% by weight calcium chloride aqueous solution (0.01% by weight as calcium concentration), GDL was added at varying concentrations within the range shown in Table 1, and other conditions were the same as in Example 1. spherical particles were produced. Table 1 shows the properties of the particles formed.

Table 1 [Comparative Example 2] Comparative Example 2 was carried out under the same conditions as in Example 1 except that an aqueous solution of GDL alone was used instead of an aqueous calcium chloride solution.

The concentration of GDL is in the range of 0.1 to 1% by weight, and a GDL aqueous solution is dropped into a sodium alginate aqueous solution, and vice versa, a sodium alginate aqueous solution is dropped into a GDL aqueous solution. Both methods were investigated, but although jelly was formed, a good gelatin was not formed.

Claims (4)

[Claims] (1) A method for producing roe-shaped spherical particles by contacting an aqueous sodium alginate solution with an aqueous calcium salt solution to form a gel film, the method comprising adding gluconodelta-lactone to the aqueous calcium salt solution. Method for producing spherical particles. (2) Calcium concentration in calcium salt aqueous solution is 0.0
The method for producing roe-shaped spherical particles according to claim (1), wherein the content is 1 to 0.2% by weight. (3) The roe-shaped spherical particles according to claim 1 or 2, wherein the concentration of glucono delta lactone in the calcium salt aqueous solution is 0.05 to 0.5% by weight. Manufacturing method. (4) A gel film is formed on the surface of the dropped particles by dropping either one of the sodium alginate aqueous solution and the calcium salt aqueous solution into the other solution.
) to (3).