JPS6129699B2 - - Google Patents

Description

[Detailed description of the invention]

(State of the Art and Object of the Invention) The present invention provides a method for obtaining a raw material food to which various coagulants have been added, a method for producing a granular coagulated food by dropping this raw material food into a film-forming agent liquid, and The present invention relates to a method for producing a granular capsule containing a liquid food, including a method of deflocculating a food to make a liquid food, and combining these methods. A relatively hard gel-like capsule film obtained by reacting natural solid foods such as fruits and vegetables with a film forming agent such as sodium alginate and/or low methoxy pectin, and a film coagulant such as calcium or other polyvalent metal salts. Capsule bodies coated with are known. In addition, literature also describes capsule foods, which are liquid foods such as Z-Youth and jelly-like foods that melt at relatively low temperatures, and in which the ingredients contained in the food spread into the mouth when the sepcel is crushed in the mouth, as well as methods for producing the same. It is publicly known. In order to make the above foods into capsule foods, a liquid product obtained by adding a salt of a polyvalent metal such as calcium, that is, a film coagulant, to a food raw material liquid is dropped into a film-forming agent liquid such as sodium alginate. Then, by forming a capsule film of polyvalent metal alginate on the surface of the droplets, or by simultaneously dropping the food raw material liquid and the film coagulant liquid using a double-tube depositor,
A method of forming a food coated with a capsule film, ie, a dropping film forming method, is known. However, when attempting to make capsule foods using the various dropping film forming methods described above, the raw material droplets are subdivided into small droplets on the liquid surface in the film forming agent liquid tank, and these droplets and the dropped droplets are separated. Mutual adhesion between food materials, or deformation and mutual adhesion of food raw material droplets in the film-forming agent solution are likely to occur. As a result, the work efficiency is poor and the yield of perfectly spherical capsules is low, making it unsuitable for satisfactory industrial production. Capsules containing liquid food produced by the method described have not actually been sold. Therefore, instead of the dropping film forming method, the present inventors
The idea was to turn food raw materials into coagulated foods coated with an easy-to-handle capsule film, and then return them to their original liquid form. An object of the present invention is to provide specific process means and their combination process based on the basic concept as described above. The present inventors have conducted research on methods to achieve the above objectives, and have developed a method for adding various food coagulants to fluid foods to produce food raw materials that become coagulated at room temperature, and a method for forming a film from this food raw material. Formed into spherical particles in a drug solution, forming a capsule film on the surface of the particles, and after forming the capsule film,
We developed a bonding process that combines the method of bringing this capsule body into contact with hot water to uncoagulate the coagulated food contained within the capsule and make it into a liquid food without destroying the capsule film, and finally completed the present invention. Ivy. (Structure) The characteristics of the method of the present invention are as described in the claims, and in short, in addition to adding an appropriate food coagulant to the liquid food raw material in advance, In the final process, we add a deflocculant that is effective in preventing the internal food from gelling after defocculation, and adjust the pH to an acidic value of 3.0 or less. A spherical solidified food is formed by dropping it into a film-forming agent solution containing sodium alginate and cooling it, while enhancing the formation of a capsule film mainly composed of calcium salt of alginate, or after forming a capsule film. This is brought into contact with hot water and heated for at least several minutes to decongeal the coagulated food inside the capsule, changing only the coagulated food inside the capsule into a liquid food without weakening the capsule membrane. This is a method of making granular capsules containing food. Before explaining the present invention in more detail below, the meanings of terms used in this specification will be clarified. Liquid foods refer to orally ingestible products that are liquid or jelly-like at temperatures around room temperature. The term jelly-like refers to a soft gel with a texture that is easily deformed by light pressure from the tip of the tongue or an equivalent impact. Coagulation refers to the process of solidifying a liquid food to a gelatinous state without deforming it during processing such as sorting, transporting, and adding it to a liquid surface at room temperature, or to a gelatinized state. A food coagulant is a substance that coagulates a liquid food by adding it to the liquid food. A coagulated food is a liquid food that has been coagulated by a food coagulant. A deflocculant is a substance and/or substance that reacts with a food coagulant in a coagulated food under heating in an acidic atmosphere, promotes the decomposition or denaturation of the food coagulant, changes the coagulated food into a liquid food, and lowers the viscosity. or a substance that prevents its viscosity increase and re-solidification. The film-forming agent refers to a naturally extracted component containing sodium alginate as a commercial product and soluble alginic acid obtained by processing brown algae. The film-forming agent liquid refers to an aqueous solution of a film-forming agent. The film coagulant refers to a polyvalent metal salt such as a calcium salt that can be added to foods and forms a capsule film by reacting with a film forming agent in a film forming agent liquid that coats the surface of a granular food. Granular means spherical or other shapes up to 2 cm across. In addition, all the % values in this specification are weight % values. Next, the present invention will be explained in detail. First, liquid foods in food ingredients include fruit juices, cola drinks, tea, coffee, favorite drinks such as soups, dairy products-containing drinks, Jiankang drinks, and other liquid foods and soft jelly-like substances that can be ingested orally. can be used. Food coagulants include ingredients that can coagulate liquid foods by themselves, such as agar and fur-cerelan; in other words, they dissolve at high temperatures when added to liquid foods, but have the property of coagulating liquid foods under neutral or acidic conditions at room temperature. is a typical example. Still other examples include low methoxy pectin,
Examples include food coagulants produced by the reaction of coagulant raw materials such as konjac flour and sodium salt of carboxymethyl cellulose with monovalent or polyvalent metal salts. This food coagulant can be produced in a liquid food by adding the coagulant raw material and the polyvalent metal salt into a liquid food, heating and dissolving them, and causing the two to react. A preferred example is the production of a calcium salt of low methoxy pectin in a liquid food by co-adding low methoxy pectin and a calcium salt. Other examples of coagulants include starches such as bracken powder. Furthermore, co-addition of high-concentration sugar and tamarind or pectic acid is also an example of a food coagulant. If the gel hardness of the coagulated food using these coagulants or the shape retention when the coagulated food is granulated is somewhat inferior, a small amount of a substance that forms a strong coagulate, such as agar or fur-cerelan, may be added. In addition to the food coagulants mentioned above, gelatinizing agents such as gelatin and carrageenan can also be used.
These jelly-forming agents are sometimes too soft and difficult to handle as food coagulants even after cooling, so they are made into a shape-retainable state by adding agar or fur-cerelan. As the food coagulant, it is not necessary to select one of the above-mentioned examples, and two or more food coagulants can be used together as appropriate. The total amount of food coagulant added depends on the type and composition of the food raw materials to be adjusted, and the amount added is based on the total amount.
Adjust as appropriate within the range of 0.5% to 5.0%. The deflocculant may be any substance that decomposes or denatures the coagulant in the coagulated food by heating at 80°C or higher in an acidic atmosphere, lowers the viscosity, and prevents the increase in viscosity and the effect of re-coagulation. . Examples of deflocculants include substances such as calcium salts of low methoxy pectin, which remove metal ions bound to food coagulants through chelate bonding, and release the coagulation caused by the food coagulant to dissolve food products. There are chelating agents that reduce viscosity. Preferred examples of chelating agents include phytic acid, phosphoric acid, and their salts. In addition, substances such as Li, Mg, Na, K, NH ₄ , SO ₄ ions, etc., which have a large hydrating power and have a dissolving effect on food coagulants, as well as anions that have a similar effect, can be ionized. It can also be used as a deflocculant.
For example, NH ₄ Cl, potassium hydrogen tartrate, etc. are suitable examples. In addition, alum, KCl, which aggregates coagulants in foods, turns gels into sol, and reduces viscosity.
Electrolyte materials such as BaCl ₂ , MgSO ₄ can also be used as decoagulants. These deflocculants may be selected from appropriate substances depending on the type of coagulant used. For example, when agar is a food coagulant, phytic acid and magnesium sulfate are added, when fur-cerelan is a food coagulant, alum and potassium chloride are added, and when starch such as bracken flour is a food coagulant. Suitable examples include adding ammonium chloride and phosphoric acid to a food coagulant, and adding phytic acid when the food coagulant consists of tamarind gum and sugar, but the combinations are not limited to the above examples. Needless to say. The amount of deflocculant added is 0.05 to 0.05 to the total amount of food raw materials.
It is adjusted appropriately within the range of 5.0%, but usually 0.1 to 1.0% is sufficient. Deflocculants are generally used when the concentration of food coagulants in food is high, for example, when the concentration of agar or fur-cerelan is 0.7% or more, or when the concentration is lower than the above but it is possible to coagulate and shape the food. It is used to speed up the decoagulation rate when a moderate amount is used. However, according to the method of the present invention, it is possible to deflocculate only by heating in an acidic atmosphere, so depending on the concentration of the coagulant and the planned defocculant time, it is possible to deflocculate without using the deflocculant. good. As the PH adjuster added to food raw materials, one or more organic acids and their sodium salts or mineral acids that are permitted to be added to food, such as citric acid, tartaric acid, hydrochloric acid, and phosphoric acid, are used. It is preferable that the pH of the food raw material is adjusted to about 1.0 to 3.0 using a pH adjuster. Food coagulants are essential additives to food raw materials.
In addition to the PH regulator, various viscosity regulators can be used as necessary. Examples include tamarind gum, locust bean gum, xanthan gum, gum arabic, gum tragacanth, guar gum, sodium polyacrylate and other polymeric substances. Starch and CMC- that act as food coagulants
On the one hand, Na and the like also act as viscosity modifiers. The concentration of these viscosity modifiers is appropriately selected within the range of about 0.1 to 1.5% based on the total amount of food raw materials. In addition, if the amount of metal salts such as calcium required to generate a food coagulant in food raw materials is excessive, the excess portion of the metal salt in the coagulated food can be used to form a film in the coagulated food formed into granules. Since it should be involved in the capsule film formation reaction when it comes into contact with the drug solution, we have tried to use substances that coagulate foods only by lowering the temperature, such as agar, as food coagulants, with the aim of achieving the same effect. Even when used, a film coagulant such as a polyvalent metal salt can be added to the food in advance in order to participate in the subsequent capsule film forming reaction. Examples of film coagulants include salts of calcium, aluminum, barium, copper, etc. Among these, calcium salts, which are food additives, are most suitable. Examples of calcium salts include, but are not limited to, calcium chloride, calcium lactate, calcium acetate, and acidic calcium phosphate. The amount of calcium salt added is preferably about 0.1 to 1.5% as calcium. Now, in order to make coagulated food ingredients by adding these ingredients, mix the necessary amount of food coagulant into the ingredients of various drinks, etc., heat it to 90℃ or higher to completely dissolve it, and then heat it to 50℃. Lower the liquid temperature to ~65℃, add deflocculant if necessary, and PH adjuster to adjust the pH of the raw material liquid.
Adjust to an appropriate value between 1.0 and 3.0. In addition, viscosity modifiers and/or polyvalent metal salts can be added at appropriate sequential steps as needed, but food coagulants should always be added before heating the raw materials to 90°C or higher. Also, when using a deflocculant,
The raw materials are added after cooling to 50°C to 65°C. At this temperature, the food raw material is in a fluid state even if it contains a food coagulant. The next step is to form the liquid food into a spherical granular coagulated food in a film-forming agent solution containing sodium alginate. As this film-forming agent liquid, a commercially available aqueous solution of sodium alginate and/or a composition liquid containing soluble alginic acid extracted from various brown algae can be used. The concentration of alginic acid in the film forming agent solution can be within the range of 0.2 to 3.0%, but 0.5 to 1.5% is preferable. In order to strengthen the capsule film to be formed, a protein component that coagulates under heating in an acidic atmosphere can be added to the film forming agent solution in a range of 0.05 to 4.0%. A small amount of various polysaccharides may be added to soften the capsule film and improve the texture. The temperature of the film-forming agent liquid is maintained within the range of 5°C to 40°C, preferably 30°C, depending on the state of the food raw material brought into contact with it. Since the temperature difference between the raw material liquid food and the film-forming agent liquid is sufficient, the dropped liquid food solidifies relatively quickly, so that the drawbacks seen in the conventional dropping method are not observed. When food raw materials contain polyvalent metal salts, alginic acid, etc. in the film-forming agent solution reacts with polyvalent metal ions in the food raw materials, and the polyvalent metal salts of alginic acid are deposited on the surface of the dropped product. A capsule membrane is formed. Even when the food raw material does not contain a polyvalent metal salt as a film coagulant, the method of bringing it into contact with the film forming agent liquid is the same as described above, but in this case, The granular coagulated food taken out from the liquid bath may be brought into contact with a liquid containing a polyvalent metal salt, which is a film coagulant, to form a capsule film, and then proceed to the final deflocculation step. A polyvalent metal salt may be contained in the heated water used in the deflocculation step to form a capsule film on the surface of the granules, or the capsule film formed on the surface may be protected and reinforced while being deflocculated. The final step is a deflocculating step, which is a step that shows the main feature of the present invention in conjunction with the raw material preparation step in which a food coagulant is added in advance to the food raw material and maintained in an acidic atmosphere. After being treated with the film-forming agent solution, the granular coagulated food product is heated to 80°C, preferably 85°C, for at least 5 to 15 minutes.
It is necessary to heat the material to a higher temperature. Granular coagulated foods contain a large amount of water, and its escape due to evaporation must be avoided, so it is preferable to perform the above heating in hot water, but do not saturate the water vapor. Heat treatment in a room such as an exhaust box or retort containing minute water droplets is also possible. As mentioned above, it is effective to add a polyvalent metal salt that reacts with the film-forming agent component contained in the capsule film to the hot water in order to form, maintain and reinforce the capsule film of the granular food. When the coagulated food inside the capsule membrane is heated while coming into contact with water and the internal temperature rises above a certain temperature, the deflocculant component acts on the food coagulant component due to the acidic atmosphere inside, resulting in a gradual defocculant effect. progresses and becomes a fluid state. In this case, in order to promote the decoagulation of the coagulated food by heating in hot water, it is appropriate to add an appropriate acid such as citric acid or tartaric acid to the hot water to form an acidic solution. However, heating in an acidic liquid causes the capsule film of the granular food to weaken. Therefore, as mentioned above, it is preferable to add a reinforcing substance such as acid-resistant protein or cellulose to the film-forming agent solution. In addition, when the capsule body containing the granular coagulated food is to be canned, heating for a considerable period of time during canning can also be used as the final thawing step. All granular coagulated foods are spherical in shape immediately before being subjected to heat treatment for deflocculation, but their dimensions vary depending on the shaping process. A particle size of about 2 to 8 mm is suitable. Various embodiments of the present invention will be clear from the above description, and many embodiments can be derived from the invention with appropriate designs, but some preferred embodiments are listed below. Example 1 1.5% of furcerelan as a food coagulant and 1.5% of calcium lactate based on the total amount of raw food after preparation
Add 60% lemon juice diluted solution to %, dissolve by heating to 90℃ or above, and add this Bx12 solution to 50-65℃
0.1% lemon oil emulsified with 0.1% xanthan gum and alum as a deflocculant and potassium chloride totaling 0.2% and 1.0%.
Add citric acid and 0.1% sodium phosphate aqueous solution
Adjust the pH value to 2.2 and add the whole amount to 100% with lemon juice.
Correct it to be %. Liquid food kept at 60°C is poured into the bottom of the container with 0.3% sodium alginate.
When dropped into a room-temperature film-forming agent liquid bath containing 0.5% casein-Na and stirred, the dropped particles are cooled by the film-forming agent liquid and solidify rapidly from the surface, and the A capsule film of calcium alginate is formed on the surface. A capsule film is formed on the coagulated food product formed into a spherical shape in this way, and after taking it out from the liquid tank and washing it with water, citric acid
0.2% calcium chloride and 1.0% calcium chloride dissolved in 81°C hot water and heated for 6 to 8 minutes. By this heat treatment, the coagulated food in the capsule is thawed and becomes a liquid food, and the resulting capsule body is easily crushed in the mouth, and the liquid liquid spreads in the mouth, giving it a lemon scent. When this capsule is added to black tea,
When used for drinking, the resulting beverage is a blend of black tea flavor and lemon flavor obtained by crushing the capsule in the mouth. Example 2 The types and amounts of the food coagulant, PH regulator, and deflocculant were the same as in Example 1, but 0.5% tamarind was added as a viscosity regulator without adding polyvalent metal salts such as calcium. Add 5% milk powder, adjust the pH value to 2.6 in the same manner as in Example 1, correct it to 100%, and use it as a raw material. 0.5% of this raw material
The mixture was dropped into a film-forming agent solution at room temperature containing sodium alginate and 0.7% cellulose, held while stirring, and formed into a granular coagulated food with a spherical diameter of approximately 6 mm.
Sprinkle plenty of 1.3% calcium lactate solution,
A capsule film of calcium alginate is formed on the surface of the coagulated food. Next, when this is immersed in an acidic heating solution containing calcium chloride at 81° C. for 8 minutes and heated as in Example 1, the coagulated food containing capsules is completely transformed into a fluid colloidal liquid. This milk-containing capsule blends well with coffee and other drinks. Example 3 Agar 1.5 as a food coagulant and its adjuvant
% and xanthan gum 0.1%, calcium acetate
0.7% was dissolved in pineapple dieuse, and the pH was adjusted to 2.0 using the same method as in Example 1 to obtain a raw material.
This raw material has sufficient fluidity at 60℃, but it is kept at the above temperature and brought into direct contact with a liquid containing 0.3% sodium alginate and 0.7% albumin at 20-25℃. A coagulated food coated with a film was obtained, and then treated in the same manner as in Example 1 to obtain a spherical capsule body containing a liquid food product. When this capsule body is added to a fruit juice drink, the drink becomes fragrant. Example 4 Approximately 10% orange juice raw material was obtained by adding 2.0% low methoxy pectin and 0.7% calcium chloride as ingredients for producing a food coagulant, 0.3% agar as a coagulation enhancer, and some orange essence. with 0.15% phytic acid and 0.15% as deflocculant.
% magnesium sulfate in the same manner as in Example 1 to adjust the pH to 2.2. The film-forming agent solution containing 0.5% sodium alginate and 0.7% cellulose, which is sufficiently fluid at 60°C, is poured into the film-forming agent solution and stirred to form a capsule film, then taken out, washed with water, and then treated as in Example 1. . However, the retention time in the acidic solution is 7 to 12 minutes. When the resulting capsule is crushed in the mouth, the internal liquid spreads into the mouth and gives off an orange aroma. Example 5 In addition to co-adding 1.0% konjac flour and 1.0% calcium lactate as ingredients for producing a food coagulant,
Add a small amount of pineapple essence and pineapple diuse, add 0.25% phytic acid and 0.25% barium chloride as deflocculants, and adjust the pH to 1.7 by treating in the same manner as in Example 1. The raw material solution at about 65° C. was immersed in a film-forming agent solution containing 0.5% sodium alginate and 0.7% cellulose, and then heat-treated in hot water under the method conditions of Example 1. Retention time in hot water is 7-12 minutes. The internal food in the capsule body thus obtained is transformed into a completely liquid food and emits the aroma of pineapple. Example 6 1.0% low methoxy pectin, 0.2% agar, 1.0
% calcium acetate and 20% sugar was treated in the same manner as in Example 1, adjusted to pH 1.5, cooled to 60°C, and produced under the same conditions as Example 4. A capsule film was formed in the film agent solution and heat-treated in hot water. The inside of the obtained capsule body has completely changed into a liquid food. This capsule blends well with cola drinks. Example 7 1.0% tamarind gum as a food coagulant, 1.5% high methoxy pectin, 55% sugar and 0.3% and 0.8% calcium acetate were added to black tea and treated in the same manner as in Example 1. PH
The solution adjusted to 2.0 was dropped into the sodium alginate-containing solution of Example 1, and the same hot water treatment as described in Example 1 was carried out thereafter. However, the heating time in hot acidic liquid is 10 to 13 minutes. The interior of the resulting capsule remains completely fluid even without the use of a deflocculant. Example 8 An aqueous solution obtained by adding 1.5% tamarind gum and 55% sugar as a food coagulant, 0.2% agar, 0.3% phytic acid as a deflocculant, and 1.0% dibasic calcium phosphate was heated to 1. % tartaric acid and
The pH was adjusted to 1.5 using 0.3% hydrochloric acid, and then treated as in Example 4. The coagulated food inside the capsule body is completely transformed into a liquid food by the heat treatment. Although this product has a very high sugar concentration, when added to an appropriate beverage, the fluids inside and outside the capsule are equilibrated through the capsule membrane due to osmotic pressure, so there is no need to worry about the sugar concentration that much. Example 9 Add 0.8% calcium acetate to 2.0% bracken powder 95
Dissolve by heating at a temperature above ℃, cool down to 50-65℃, add 0.1% ammonium chloride and phosphoric acid, and obtain a solution with pH 2.0 corrected 100% with lemon juice, which is described in Example 4. The resulting granular coagulated food-containing capsules were treated with boiling water at 95°C or higher containing 1.0% calcium acetate and 0.3% citric acid for 10 to 13 minutes to obtain a product. The capsule-containing food was completely thawed and became liquid. Although some specific embodiments have been described above, it will be appreciated that the present invention has many other modifications that will be obvious to those skilled in the art from the foregoing description and examples. Various compositions of food acidic liquids as raw materials, various methods for forming granular coagulated foods, compositions of film-forming agents, treatment methods with film-forming agent liquids, and various aspects of the heating and deflocculating process in the presence of water. , can be considered as mutually independent processes. Therefore, for example,
The process method of a particular step in one embodiment described above and the process method of a separate step in another embodiment can be interchanged in various combinations. In short, the present invention adds a coagulating agent to the original food raw material that maintains it in a coagulated form at room temperature, but changes its quality and deagglomerates when heated in an acidic atmosphere. During processing with a liquid, the raw material liquid food is formed into a granular coagulated food, and then brought into contact with hot water and heated to decoagulate the coagulant and transform only the coagulated food inside the capsule into a liquid food. This is a type of method, and I think that such a method is still unknown. (Effects) The effects of the present invention appear to be obvious from the above description, and can be summarized as follows.
That is, according to the method of the present invention, the food raw material is dropped into a film-forming agent solution containing sodium alginate and immediately cooled and molded into a granular solidified food to create shape retention, making it easy to handle the food raw material. , it is possible to eliminate the various disadvantages mentioned above in the conventional drop granulation method in which a fluid raw material is dropped into a film-forming agent solution at room temperature, and therefore the yield of capsule bodies is also high. Suitable for industrial production. In addition, capsule bodies that had undergone the deflocculation process of Example 1 using the food raw materials and coagulant of Example 1 were heated at 2 to 5°C.
Table 1 shows the results of measuring changes in viscosity (centipoise) of built-in liquid foods stored under refrigeration during storage, regardless of the various molding methods.

[Table] This table shows that the food contained in the capsule body produced by the method of the present invention maintains a good fluid state over a long period of time and does not cause re-solidification.

Claims (1)

[Claims] 1. PH3.0 or less after cooling a heated solution containing a liquid food and a food coagulant to a temperature within a range where the food coagulant does not coagulate or is not decomposed by acid. After that, the granular coagulated food is heated by contacting it with water at a temperature at which the deagglomeration reaction by acid proceeds. 1. A method for producing a granular capsule containing a liquid food, which is characterized in that the solidified food in the capsule film is transformed into a liquid food by defocculation. 2. Lower the temperature of the heated solution containing the liquid food and food coagulant to 65℃ or below, add a defocculant as necessary to adjust the pH to 3.0 or below, and cool this solution within the range of 5 to 40℃. A patent characterized in that the granular coagulated food is formed into a granular coagulated food by contacting with a film-forming agent solution kept at a temperature of 100° C., and then brought into contact with water at 80°C or higher to deflocculate the granular coagulated food and transform it into a liquid food. A method for manufacturing a capsule containing a liquid food according to claim 1. 3. The method for producing a granular capsule containing a fluid food according to claim 1, characterized in that a food coagulant is added as a food coagulant, which dissolves when heated and becomes a coagulate when cooled. 4. Claim 1, characterized in that a food raw material containing a food coagulant is obtained by co-adding a monovalent or polyvalent metal salt and a component that coagulates by binding with this metal ion to a liquid food product. A method for producing a granular capsule containing a liquid food as described in 2. 5. The method for producing a granular capsule containing a liquid food according to claim 1, wherein the food coagulant added to the food raw material consists of tamarind gum and high-concentration sugar. 6. The method for producing a granular capsule containing a fluid food according to claim 1, wherein the food coagulant added to the food raw material is a coagulant. 7. The method for producing a granular capsule body containing a liquid food according to claim 1, characterized in that a calcium salt that can be added to the food is contained in the granular coagulated food before the capsule film is formed. 8. Claim 1, which is characterized in that a granular coagulated food is coated with a capsule film, and then heated by contacting with acidic hot water containing calcium salts and having a pH of 4.0 or less to make the coagulated food into a liquid food. A method for producing a granular capsule containing a liquid food as described in 2. 9. A method for producing a granular capsule containing a liquid food according to claim 1, which comprises coating a granular coagulated food with a capsule film and then heating the coagulated food in a steam chamber to transform the coagulated food into a liquid food. . 10 Claim 1, characterized in that after a granular coagulated food is coated with a capsule film, the coagulated food is transformed into a liquid food by immersing it in hot water of 80°C or higher containing calcium salts and heating it. The method for manufacturing the granular capsule body containing a liquid food product as described above.