JPS6027520B2 - Method for producing ovoid-shaped spherical particles - Google Patents

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, and roe have become very 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 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, the sodium alginate Even if the concentration is increased, the film becomes thicker and the strength does not improve much. On the other hand, increasing the concentration of calcium salt improves the strength of the film, but there is a problem in that it lacks elasticity and spoils the 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 concentration, the more unpleasant and bitter the taste will be when eaten, so the concentration of calcium is limited. I had no choice.

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 amount 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 (Tsubaki Kaisho 55-134054), the calcium concentration is 0.1 to 0.5% by weight, preferably 0.2 to 0.5% by weight. 0. % by weight, but at such a low concentration, there is little discomfort or bitterness, and even so, there is no characteristic popping texture when eating natural fish roe, and 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.

The present invention is characterized in that glucono delta-lactone is added to the calcium salt aqueous solution in a method for producing roe-shaped spherical particles by bringing an aqueous sodium alginate solution into contact with an aqueous calcium salt solution to form a gel coating.

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. Served.

As a result, it became possible to form a gel coating that closely resembles that of natural fish roe, and it also became possible to lower the calcium concentration of the glucono delta-lactone salt aqueous solution, thereby eliminating texture differences caused by calcium. It has become possible to eliminate defects such as Japanese taste and 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 into a gel, they may be brought into contact with an aqueous calcium salt solution to form a gel film on the surface, or they may be dropped into either a sodium alginate aqueous solution or a calcium salt aqueous solution to form a gel. There are methods such as forming a gel film on the surface. 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
is gradually hydrolyzed in an aqueous solution to form an equilibrium solution of gluconic acid and lactone, but it can be used at any stage. In this type of conventional method, the concentration of the calcium salt aqueous solution is 0.1 to 5% by weight in terms of calcium concentration.
Textural discomfort due to calcium, although to a limited extent,
In order to eliminate bitterness, it was desirable to limit the content to 0.2% by weight 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, preferably It is 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, preferred particles that do not increase the viscosity of the dropped calcium salt aqueous solution to a certain level or more are not formed, so thickeners such as locust Bingham, quintan gum, and tragacanth gum are added. Adjust viscosity.

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

The amount of GDL added varies depending on the calcium concentration, but is usually 0.05 to 0.5% by weight in the calcium salt aqueous solution, preferably 0.1 to 0.0% by weight. Less than 0.05% by weight is effective. If the amount is less than 0.5% by weight, the sour taste becomes strong, 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 shaped particles. Alternatively, spherical particles may be immersed in a seasoning liquid containing seasonings, fragrances, coloring agents, etc. to provide various flavors.

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

[Example 1] 0. GDLO. A 0.7% by weight sodium alginate (high viscosity type) aqueous solution was colored with the natural pigment capsanthin. It was dropped into an aqueous sol solution to form salmon roe-like spherical particles.

The calcium chloride aqueous solution containing GDL was dropped as particles with a diameter of about 6 ribs through a nozzle with an inner diameter of 5.5 ribs from a position 15 mm above the water surface. To form the eyeballs commonly known as ikura, a solution of salad oil colored with capsanthin is added to the above/
It was dripped from another nozzle placed inside the nozzle so that the dropped particles contained a certain amount. 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 also have good gel coating strength and ballistic properties.
When I crushed it in my mouth, it felt very similar to natural salmon roe. [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. Good spherical particles were obtained when the calcium chloride concentration was 0.6% by weight, but
The strength and elasticity of the gel coating were inferior to those obtained in Example 1, and a strange feeling and a bitter taste due to calcium were felt. [Example 2] Spherical particles were produced by lowering the calcium concentration even further than in Example 1.

GDL was added to 1000 cc of a 0.0 box weight % calcium chloride aqueous solution (0.01 weight % as calcium concentration) at varying concentrations within the range shown in Table 1, and the rest were as in Example 1.
Ikura-like spherical particles were produced under the same conditions.

Table 1 shows the properties of the particles formed. Table 1 [Comparative example 2
] The same conditions as in Example 1 were used except that an aqueous solution containing only GDL was used instead of an aqueous calcium chloride solution.

Claims (1)

[Scope of 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, characterized by adding glucono delta-lactone to the aqueous calcium salt solution. A method for producing spherical fish ovoid particles. 2 Calcium concentration in calcium salt aqueous solution is 0.01
The method for producing ovoid-shaped spherical particles according to claim 1, wherein the content is from 0.2% by weight. 3. The method for producing ovoid-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. 4. According to any one of claims 1 to 3, wherein either one of a sodium alginate aqueous solution and a calcium salt aqueous solution is dropped into the other solution to form a gel film on the surface of the dropped particles. A method for producing spherical ovoid particles.