JPS6260058B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing artificial fish roe, characterized in that all of its contents are maintained as a fluidized heterogeneous phase.

Soft capsules (so-called pearl-shaped capsules) are conventionally known as orally ingestible granular substances whose contents are kept in a fluid state. However, in conventional soft capsules, the contents constituting the homogeneous fluid phase are encapsulated by a solid film-forming layer that is different from the contents. Moreover, in such soft capsules, the hardness of the film covering the contents is usually relatively high.

A well-known similar orally ingestible particulate material is so-called artificial fish roe. Most of these well-known artificial fish eggs are so-called caviar-type artificial fish eggs, which are made by putting droplets containing gelatin and sodium alginate as the main ingredients into vegetable oil at a lower temperature and cooling and coagulating them. It differs from the artificial fish roe contemplated by the present invention in that its coagulated outer coat is physically formed and its internal phase is substantially non-fluid and homogeneous. In addition, in some types of artificial fish roe, the droplets are coagulated using a calcium chloride coagulation solution on a base material containing sodium alginate, but even in this case, the internal phase is homogeneous, and in this point, the fluidity is non-homogeneous. This is different from the artificial fish roe of the present invention which has an internal phase. In addition, in the case of so-called salmon roe-type artificial fish eggs, it is known that droplets containing oil droplets, commonly called eyeballs, are placed in vegetable oil and cooled to solidify, but in this case as well, the basic The outer coating is physically formed, and in this respect it differs from the artificial fish roe of the present invention.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a novel method for producing artificial fish eggs that eliminates the drawbacks of conventional artificial fish eggs.

According to the invention, the inner phase a consists of an outer layer b which is an edible sol material which is incompatible with the substance of the inner phase and which is chemically gelatable, and the outer layer b' of the outer phase is a chemically gelatable edible sol material. The degree of gelation gradually decreases from the outer layer b' to the inner layer b'' of the outer phase, and the inner layer b'' of the outer phase and the entire inner phase become a fluid, heterogeneous sol. state, and in some cases additional phase c on the outer layer of the outer phase.
A novel artificial fish roe is provided, which is made of an edible sol material that can be chemically gelled, and whose surface layer c' is chemically gelled. Such artificial fish roe is produced by bringing droplets consisting of an internal phase and an edible sol substance which is incompatible with the substance of the internal phase and can be chemically gelled into contact with an aqueous solution of a chemical gelling agent. It is provided by forming a granular gel coating on the outer layer of the droplets.

The present invention can be carried out very simply and effectively by contacting chemically gelatable edible sol droplets containing an incompatible discontinuous phase with an aqueous solution of a chemical gelling agent. The desired granules can be obtained quickly. In the case of the present invention, since the outer coating of the granules is formed by a chemical reaction, there is no need for operations such as cooling the granules by placing them in vegetable oil as in the conventional case. It is free from various disadvantages such as deformation of the particles, tendency to crack on the particle surface, complexity of removing oil adhering to the particle surface during dropping, odor and texture caused by adhering oil that cannot be removed. The disadvantage of conventional products that the granules are easily damaged unless they are stored at low temperatures can be avoided. In particular, it is important to avoid such particle deformation when the granules of the present invention have an incompatible discontinuous phase (commonly referred to as a centerpiece in salmon roe type artificial fish eggs).
It is important to maintain such a discontinuous phase at the center of the entire granule, and in this respect, it is extremely significant in practice that the outer layer of the granule of the present invention is a gelled film formed by a chemical reaction. .

The base material for the outer phase in the present invention is not particularly limited as long as it is an edible sol-like substance that can be chemically gelled, and generally includes polysaccharides (including starch), proteins, polypeptides, etc. can be selected and used at an appropriate concentration.

For example, "Large Organic Chemistry" edited by Mr. Funio Kotake, Volume 21 "Natural Polymer Compounds" (published by Asakura Shoten Co., Ltd.)
Proteins and polypeptides described in
(see pages 185-197), and also "Great Organic Chemistry"
Polysaccharides listed in Volume 20 "Natural Polymer Compounds" (see pages 177-234), starches and their derivatives listed (see pages 89-176), Food Sanitation Act Enforcement Ordinance Appended Table Synthetic glues such as No. 5 can be used.

More specifically, pectin substances such as pectin and pectinic acid, vegetable gum substances such as gum arabic and gum tragacanth, polysaccharides such as carob seed mucilage (locust bean gum) and guar seed mucilage (guaran), and algae. Examples of polysaccharides include alginic acid and its salts, which are cell membrane components, agar, and seaweed mucilage such as carrageenan. Specific examples of starches and their derivatives include natural starches such as arrowroot starch and wheat starch, and dextrins obtained by hydrolyzing them. Furthermore, specific examples of proteins and polypeptides include seed proteins such as wheat protein and soybean protein, milk proteins such as casein (milk), gelatin, which is a denatured substance of natural protein, metaprotein, and denatured protein that is further degraded. Examples include induced proteins. In addition, the synthetic thickeners listed in Attached Table 5 of the Enforcement Regulations of the Food Sanitation Act include sodium alginate, propylene glycol alginate, sodium cellulose glycolate, calcium cellulose glycolate, sodium starch glycolate, and starch phosphoric acid. Ester sodium, sodium polyacrylate, methyl cellulose, etc. are used.

Chemically gelatable edible sol substances that can be suitably used in the present invention include pectin, gelatin,
Agar, carrageenan zein, starch, gluten, dextrin, konjac flour, guar gum, gum arabic, locust bean gum, tragacanth gum, xanthan gum, tamarind gum, albumin, casein, sodium alginate, propylene glycol alginate ester, sodium cellulose glycolate , cellulose calcium glycolate, sodium starch glycolate, sodium starch phosphate, sodium polyacrylate, methyl cellulose, etc. Particularly preferred are pectin, carrageenin, casein, gelatin, dextrin, sodium alginate, methylcellulose, and the like.

These base materials can be used alone or as an aqueous solution of a mixture of several types depending on the chemical gelling agent to be contacted with it, but in some cases, various physical properties may be improved by combining several types. be. For example, in the case of fish roe, using a combination of pectin, gelatin, and sodium alginate improves the physical properties of the granules, such as strength, water retention, water resistance, shape retention, and texture.

These base materials for the outer phase generally have a content of about 0.01 to 50%.
Preferably 0.1-30%, particularly preferably 0.5-20%
It is used in an aqueous solution of about In addition, the viscosity of these base materials is appropriately selected depending on the method of forming the granules, the size of the granules, etc., but preferably the viscosity at the time of treatment with a chemical gelling agent (viscosity at the treatment temperature) is
in the range from 40 to 2500 centipoise, particularly preferably 50
~2000 centipoise range, more preferably ~60
A range of 1500 centipoise is used. If it is less than 40 centipoise, an extremely flat amorphous coagulum may be formed, and if it is more than 2,500 centipoise, there may be problems such as droplets trailing and forming a "tadpole or comb" shape.

The chemical gelling agent to be used in the present invention may be any aqueous solution of a physiologically acceptable substance capable of gelling an aqueous solution of the external phase substrate. For example, polyvalent metals, sugars, sugar alcohols, organic acids,
Examples include esters of organic acids.
Specifically, as the polyvalent metals, organic and inorganic salts of polyvalent metals such as calcium, magnesium, barium, aluminum, and iron are used.
More specifically, representative examples include calcium acetate, calcium lactate, calcium chloride, magnesium chloride, barium chloride, aluminum chloride, and iron chloride. These are used in aqueous solutions of about 0.1 to 30%. Examples of sugars include glucose, galactose, xylose, sutucarose, etc., and these are used as a solution of about 0.1 to 50%. Examples of sugar alcohols include sorbitol, mannitol, and xylenol, which are used in solutions of about 0.1 to 50%. Examples of organic acids include citric acid, oxalic acid, succinic acid, tartaric acid, lactic acid, and glycidic acid, which are used in solutions of about 0.1 to 50%. Typical organic acid esters include methyl citrate, ethyl citrate, and ethyl succinate, which are used in solutions of about 0.1 to 50%.

It is also possible to carry useful ingredients such as medicines, nutrients, flavoring agents, appetite stimulants, attractants for fish or animals, seasonings, fragrances, sweeteners, coloring agents, etc. on the external phase.

The chemical gelling agent liquid used as needed is not particularly limited as long as it is a substance that can strongly gel the film forming liquid. For example, it may be a coagulating liquid for the base material. In order to increase the strength of the resulting film, it may contain commonly used edible acidic or alkaline substances.

The internal phase substance may be any substance as long as it is incompatible with the external phase, but oily substances are usually useful. For example, vegetable oils include olive oil, safflower oil, corn oil, sunflower oil, cottonseed oil, camellia oil, rice bran oil, or mixtures thereof, and animal oils include fish oils such as squid oil and cod oil, shark liver oil, and carp. Cod liver oil such as cod liver oil, marine animal oil such as seal oil and blue whale oil, shellfish oil such as abalone oil and oyster oil, or mixtures thereof can be used. In addition, liver oil, castor oil, fatty acid glycerides, which are oily substances that can be used as medicinal ingredients,
Vitamin E etc. can also be used.

In addition, the inner phase can also carry useful ingredients such as medicines, health agents, flavoring agents, appetite stimulants, fish or animal attractants, seasonings, coloring agents, fragrances, and sweeteners, just like the outer phase.

In the expression "edible sol" used in this specification, "edible" means not only humans but also cows,
It means that it can be orally ingested by animals such as horses, fish, birds, etc. without causing physiological problems, and "sol" means a solution or a colloidal solution. The term "gel" as used herein refers to a solution or colloid in which a solute or dispersoid takes on a three-dimensional network or honeycomb structure due to external conditions (external stimulation), and the dispersion medium is a solute or dispersoid. The term "chemical gelation" refers to the formation of a "sol" by a chemical reaction, so that the solution has the physical properties of a solid.
This refers to the phenomenon in which the liquid becomes a "gel".

In the present invention, as a general means for incorporating the internal phase into the external phase, any method can be adopted as long as the internal phase is included in the external phase, but for example, the internal phase is introduced from the inner and outer tubes of a double-tube dripping device. The material and the external phase base material are each injection granulated at the tip of a double tube in relative proportions such that droplets containing the internal phase in the external phase are obtained, or as proposed in Japanese Patent Application Laid-Open No. 117282/1983. It is also possible to perform granulation using a granulation device having two large and small nozzles.

Further, in the present invention, the method of contacting the droplets of the external phase carrying the internal phase with the aqueous solution of the chemical gelling agent is as follows: Although any method can be used, a common method is to drop the droplets into a stationary aqueous chemical gelling agent solution or drop the droplets into a flow of the aqueous chemical gelling agent solution. .

For example, when dropping into a flow of a chemical gelling agent solution, the flow of the chemical gelling agent solution can be changed depending on the dropping speed and gelling speed of the droplets, but in any case, The speed is appropriately selected so that no adhesion occurs. Although such flow rate is not particularly limited, it is generally 0.01 to 1.0 m/sec, preferably 0.1 m/sec to produce granules with a diameter of about 3 mm to 6 mm.
~0.6m/sec. At a flow rate of 0.01 m/sec or less, droplets tend to stick to each other, and the flow rate
At a speed of 1.0 m/sec or more, droplets do not collide or adhere to each other, but it becomes difficult to solidify the droplets into a spherical shape, which is undesirable because it tends to cause formation of amorphous coagulum and damage to the droplets. Further, the flow of the chemical gelling agent solution may be formed by gravity flowing the solution in a pipe at an appropriate inclination, or by forcibly moving the chemical gelling agent solution within the pipe using a pump or the like. Alternatively, a method in which the chemical gelling agent solution is forcibly moved within a suitable chemical gelling agent solution tank may be used. However, as a method for continuously producing granules, a method in which a chemical gelling agent solution flows down is preferable from an economic standpoint. When dropping droplets into a chemical gelling agent solution, the height from the lower end of the dropping nozzle to the surface of the chemical gelling agent solution is selected as appropriate, but is preferably from 5 mm to μ/2.5 mm ( Here, μ is the viscosity number expressed in centipoise measured by a B-type viscometer of the base material at the dropping temperature), and is particularly preferably in the range of 10 to 70 mm. It is less than 5mm,
If it is more than μ/2.5, the yield of spherical granules will decrease and only deformed granules will be obtained, which is not preferable.

In addition, the dropped droplets are forcibly moved along with the flow of the chemical gelling agent solution, and the surface layer gels during the time they remain in the chemical gelling agent solution. However, here, "accompanied" means,
It is not necessary that the dropped droplets move at exactly the same speed as the flow of the chemical gelling agent solution, but is appropriately selected to achieve the objectives of the present invention. In addition, the residence time of the droplet in the chemical gelling agent solution depends on the concentration of the substrate before dropping and the concentration of the chemical gelling agent solution so that the necessary gelation of the substrate surface can be obtained. You can select it as appropriate.

Furthermore, the granules thus obtained may optionally have a granular gel coating on the outside of the outer phase, which is made of an edible sol substance that can be chemically gelled, and the outer layer is formed by a chemical reaction. It is also possible to provide additional phases. To provide such an additional phase, droplets with a gelled coating separated from the chemical gelling agent solution in a suitable manner are optionally washed with water and then immersed in the coating-forming solution of the additional phase. This further forms a coating on the outer surface of the droplet. Various methods can be used for dipping, and the method is not particularly limited, but a preferred method is to immerse the layer in the flow of the film-forming solution of the additional phase and move the layer along with it. In this case, the rate of flow of the film-forming solution of the additional phase is
It is selected as appropriate depending on the speed of partial curing of the coating formed on the base material droplets, the moving speed of the base material droplets, etc., but generally the flow rate is 0.01 m/sec or more,
Preferably, the speed is 0.1 m/sec or more.

The base material particles on which the film has been formed are separated from the film-forming solution by an appropriate method, and if necessary, washed with water to remove excess film-forming solution. If the coating is insufficiently coagulated, it is then treated with a coating coagulation solution and, if necessary, washed with water to obtain a final product of granules for oral consumption.

In one embodiment of the present invention, salmon roe type artificial fish eggs can be obtained. In this case, in order to improve the fish roe-like appearance, the concentration of the coloring agent in the inner phase can be made higher than that in the outer phase, thereby making it closer to the presence of the natural egg yolk portion. For example, the granules obtained by coloring the inner phase orange-red with a commercially available oil-soluble edible natural dye and the outer phase pale yellow-orange with a commercially available water-soluble edible natural dye are very similar to salmon roe. Become.

In the case of salmon roe type artificial fish roe, it is often preferable to provide an additional phase outside the external phase due to the purpose of its use. That is, it consists of an inner phase and an outer phase which is an edible sol substance which is incompatible with the substance of the inner phase and which can be chemically gelatinized, and the outer layer of the outer phase forms a granular gel coating by a chemical reaction. an additional phase consisting of a chemically gelatable edible sol substance is provided further outside the outer phase including the outer layer, and the outer layer of the additional phase forms a gel coating by a chemical reaction. It is an artificial particulate material that looks like it is.

The substrate for the additional phase used in this case is the same as the outer phase substrate, and the chemical gelling agent that causes the outer layer of the additional phase to form by chemical reaction is also the same as the chemical gelling agent used to form the outer phase gel coating. Same as gelling agent.

Furthermore, in the case of salmon roe type artificial fish roe, the base materials for the outer phase include edible sol substances with strong chemical gelling properties such as sodium alginate, pectin, carrageenan, and zein, and edible sol substances with good water retention properties such as gelatin and gum arabic. and gelatin, gum arabic, and chemically gelatinous edible sol substances such as sodium alginate, pectin, carrageenan, zein, etc. as base materials for additional phases.
It is appropriate to use a combination of edible sol materials with good water retention properties such as pectin, agar, starch, locust bean gum, etc. In other words, if you use a combination of strong water retention and weak gelling properties for the outer phase, while choosing a combination of strong gelling properties and strong water retention properties for the additional phase, you will ultimately improve strength, water retention, and water resistance. It is possible to obtain salmon roe-type artificial fish eggs with excellent shape retention and texture. Of course, the internal and external phases and additional phases can carry components such as salts, seasonings, vitamins, lipids, flavorings, colorants, preservatives, etc., as required.

The obtained granules may be eaten by humans as they are, or they may be mixed with natural fish and shellfish or artificially processed products to make food. Such granules can also be used as bait for fishing or farmed fish, or feed for livestock. In that case, depending on the purpose, the outermost shell phase may be coated with an edible sticky material to impart mutual adhesion to the product, such as viscous processing, seasoning processing, coloring processing, etc. Additional phases in the present invention can be added in double or triple layers as necessary.

Next, the present invention will be explained with reference to examples, but the present invention is not limited to these specific examples.

Example 1 Salad oil is encapsulated in an aqueous pectin solution using a 3% aqueous solution of low-esterified pectin as the outer phase and salad oil as the inner phase using a granulation dropping device that combines two nozzles with an inner diameter of 6 mm and an inner diameter of 0.5 mm. A droplet was created and dropped into a 3% aqueous solution of calcium lactate. After dropping, the sample was allowed to remain in a 3% aqueous solution of calcium lactate for 3 minutes at room temperature to carry out a chemical reaction, and then taken out and lightly washed with water.

The obtained granules had an inner phase of salad oil and an outer phase of a sol of low-esterified pectin, and the outer layer of the outer phase was a granular material with an outer diameter of approximately 6.5 mm consisting of a granular gel coating of low-esterified pectin. . That is, the inner layer of the outer phase and the entire inner phase were in a fluid and heterogeneous sol state, and granules were obtained in which the outer layer of the outer phase was in the form of a gel film. This is an edible granulate.

The ratio of the internal phase to the total grains in the resulting granules can be arbitrarily changed by adjusting the flow rate of the granulation dropping device, and the strength of the gel coating of the external layer depends on the type of external phase used, its concentration, and the chemical It can be adjusted as appropriate by the type and concentration of the polyvalent metal salt used as the gelling agent, the temperature and time of residence, etc. Further, the size of the obtained granules can be arbitrarily adjusted by appropriately selecting the diameter of the nozzle of the granulation dropping device used and the flow rates of the liquid for the internal phase and the liquid for the external phase.

Example 2 The granules obtained in Example 1 (inner phase is salad oil and outer phase is low esterified pectin, the entire inner layer of the inner phase and outer phase exhibits a fluid, heterogeneous sol state) , a granular material whose outer layer is a gel coating of low-esterified pectin) was immersed in a 0.7% aqueous solution of sodium alginate at room temperature for 3 minutes, and then further immersed in a 3% aqueous solution of calcium chloride for 30 seconds at room temperature. After that, it was taken out and washed with water to remove the calcium chloride aqueous solution adhering to the surface.

The thus obtained granules were coated with an additional layer on the outside of the external gel coating of the granules obtained in Example 1, which was made of a sol of sodium alginate and whose outer layer was a gel-like coating of sodium alginate and calcium alginate. It was a granular material having an outer diameter of about 6.9 mm and having a phase.

This granular material has excellent heat resistance, shape retention, and water resistance, and has an edible texture, so it is useful as a granular material for oral intake.

The thickness and strength of the additional phase obtained here will depend on the type and concentration of the substance used as the additional phase, the type and concentration of the polyvalent metal salt used, the temperature and time of residence, etc. It can be adjusted as appropriate.

Since the obtained granules do not use oil cooling during dropping, there is no oil adhesion, so they are easy to wash with water, have good mechanical strength, excellent shape retention, and can be immersed in water for a long time. There is no need to refrigerate it as it will not be damaged even if it is kept for a long time. High temperature e.g. 80℃~
Even when heated to 90°C, there was no change, and it had excellent heat resistance.

Example 3 Completely the same as Example 2 except that instead of salad oil as the internal phase used in Example 2, a commercially available oil-based vitamin A fatty acid ester dissolved in refined soybean oil at a ratio of 0.3% by weight was used. Granules were produced by the following procedure. The obtained granules were completely similar to the granules obtained in Example 2. In other words, it is a fluid, heterogeneous sol consisting of an inner layer of an inner phase and an inner layer of an outer phase, and the outer layer of the outer phase is gelled into a film, and furthermore, a sol-like substance is formed on the outside, and the outer layer is gelled into a film by a chemical reaction. outer diameter with an additional phase of approx.
Granules of 6.9 mm were obtained. The granules are edible and can be especially used as food for people suffering from vitamin A deficiency.

In this example, a commercially available oil-based vitamin A fatty acid ester was supported as a useful component in the internal phase, but the amount may be selected as appropriate depending on the need. Alternatively, powdered vitamin A or the like may be used.

Example 4 Completely the same as Example 2 except that the 3% aqueous solution of low esterified pectin used in Example 2 as the external phase supported L-ascorbic acid in an amount of 3% of the aqueous solution as a useful component. Granules were made using the same procedure. The granules obtained were similar to those obtained in Examples 2 and 3. This granular material is edible and contains vitamin C, so it can be used as a health food.

The amount of L-ascorbic acid used in this example is:
They may be selected as appropriate, and granules having similar effects can be obtained by using L-ascorbic acid stearyl ester, sodium L-ascorbate, or the like instead of L-ascorbic acid.

In Examples 3 and 4, examples were shown in which oil-soluble or water-soluble useful components were supported on the inner phase or the outer phase, respectively, but different useful components may be supported on the inner phase and the outer phase at the same time. The granules obtained by supporting useful ingredients are useful as health foods for ordinary people or medicinal foods for people with chronic diseases.

Example 5 3% of the low esterified pectin used in Example 1
The procedure was exactly the same as in Example 1 and Example 2, except that the aqueous solution was colored pale yellow-orange with a commercially available water-soluble edible natural dye, and the salad oil was colored orange-red with a commercially available oil-soluble edible natural dye. Granules were produced.

The size, shape, and texture of the obtained granules are exactly the same as those obtained in Example 2, but their appearance closely resembles salmon roe, which is the egg of salmon and trout, and is different from fresh salmon roe. It was so hot that it was impossible to tell by comparison.

The granules obtained in this example closely resemble salmon roe and since salmon roe contains a large amount of cholesterol, it can be used as food as a non-cholesterol salmon roe and is very useful. It is.

Furthermore, when the granules obtained by adding ethyl linoleate as a useful ingredient to salad oil colored orange-red with an oil-soluble edible natural pigment as the internal phase used in this example are eaten, they reduce cholesterol in the human body. It has the effect of removing. The amount of ethyl linoleate may be appropriately selected as required. The granules thus obtained are useful as decholesterol salmon roe, which is suitable for consumption by people suffering from diseases such as hypertension and arteriosclerosis.

Example 6 Using a granulation dropping device combining two nozzles with an inner diameter of 9 mm and an inner diameter of 2 mm, a 3.2% aqueous solution of low esterified pectin colored pale yellow-orange with a water-soluble natural pigment was used as the outer phase, and Using pupa oil colored reddish-orange with an oil-soluble natural pigment as the internal phase, we created droplets containing pupa oil in an aqueous pectin solution, and added 3% of calcium lactate at a temperature of 40°C.
After dropping it into an aqueous solution and allowing it to stay in the solution for 2 minutes, the granules were immersed in a 1% aqueous solution of sodium alginate at room temperature for 10 minutes, and then immersed in a 5% aqueous solution of calcium chloride at a temperature of about 30°C. After soaking for 30 seconds, take it out and wash it lightly with water.
Granules of 7.6 mm were obtained.

The structure of the obtained granules is similar to that of Example 2, and the granules have a double gel-like coating and have the strength of a fishhook. Strength is Example 1
Also, it can be arbitrarily adjusted as described in Example 2.

This granular material must have the strength to hold a fishhook;
In addition, since it is a salmon roe-like particulate material that has a pupa oil odor when hooked with a fishhook, it is of practical use as a fishing bait. In addition, fishing baits can be put to practical use by adjusting the loading of various components, the size of the internal phase, the strength of the gel, the particle size, etc., depending on the purpose, such as for freshwater fish, surface fish, or deep-sea fish. .

Example 7 The granules obtained in Example 1 were immersed for 3 minutes in an aqueous solution containing 0.7% sodium alginate and 3% gelatin heated to 60°C, and then immersed in a chloride solution heated to 60°C. 3% of calcium
After immersing it in an aqueous solution for 20 seconds, it was lightly washed with water to obtain spherical particles with an outer diameter of about 7 mm having an additional gel film phase.

The obtained granules have high strength due to the synergistic effect of the gel whose outer shell is made of sodium alginate and calcium alginate and the gelatin gel.
It is a granular material with excellent water resistance, shape retention, and tear strength.

In this example, the additional phase can be obtained by appropriately using multiple types of edible sol substances as necessary, and by appropriately selecting the treatment temperature and residence time to obtain an additional coating with the desired strength. Can be done.

Example 8 Completely the same as Example 1 except that an aqueous solution containing 2% of low esterified pectin and 10% of zein was used instead of the 3% aqueous solution of low esterified pectin as the external phase base material used in Example 1. Granules were obtained in operation.

The obtained granules have an outer diameter of about 6.5 mm, and the inner phase is salad oil, the outer phase is a mixed sol of low-esterified pectin and zein, and the outer layer of the outer phase is a mixed gel coating of low-esterified pectin and zein. It was hot. That is, a granular material was obtained in which the inner layer of the outer phase and the inner phase as a whole maintained fluidity and were in a non-homogeneous state, and the outer layer of the outer phase was in the form of a gel film.

In this example, edible granules having a desired texture can be obtained by appropriately using a plurality of edible sol substances in the outer phase as necessary.

Example 9 An aqueous solution containing 5% gelatin, 1.5% low-esterified pectin, and 0.3% sodium alginate as the external phase was prepared by using a granulation dropping device combining two nozzles with an inner diameter of 6 mm and an inner diameter of 0.5 mm. Using a solution colored pale yellow-orange with a dye, and using a solution colored orange-red with a commercially available oil-based edible natural dye containing refined corn oil as the inner phase, purify the outer phase liquid while keeping it at 40°C. Make a droplet containing corn oil and add it to 20
Drop into a 3% aqueous solution of calcium lactate at 3°C.
After allowing the chemical reaction to occur for a minute, it was taken out and lightly washed with water.

The obtained granules were immersed for 2 minutes in an aqueous solution containing 0.6% sodium alginate and 5% gelatin heated to 40°C, and then immersed in a 2% calcium chloride solution for 30 seconds, and then lightly soaked. After washing with water, spherical particles having an outer diameter of about 7 mm and having an additional gel coating were obtained.

The resulting granules have particular properties such as strength, water retention, water resistance, and
It is a salmon roe-like granular material with excellent shape retention and texture.

As shown in this example, it is possible to obtain granules with desired strength, texture, and water retention by appropriately using a plurality of edible sol substances as necessary for the outer phase and additional phase (envelop). can.

Example 10 Using a granulation dropping device combining two nozzles with an inner diameter of 6 mm and an inner diameter of 0.5 mm, a liquid in which salad oil is encapsulated in a pectin aqueous solution is produced using a 12% aqueous solution of zein as the outer phase and salad oil as the inner phase. Citric acid 5 was made into drops and kept at 30°C.
% aqueous solution and allowed to stand for 2 minutes, then taken out and lightly washed with water.

The obtained granules had an outer diameter of about 6.5 mm and consisted of an inner phase of salad oil, an outer phase of zein sol, and an outer layer of zein granular gel coating.
That is, the inner layer of the outer phase and the entire inner phase were in a fluid, heterogeneous sol state, and granules were obtained in which the outer layer of the outer phase was in the form of a gel film. This is an edible granulate.

Example 11 The same procedure as in Example 1 was performed except that a 15% sutucarose solution was used instead of the 3% calcium lactate solution used in Example 1, and the cells were treated in the solution at 40°C for 1.5 minutes to obtain an outer diameter of approximately 6.6 mm. granules were obtained.

Example 12 Salad oil was encapsulated in a tamarind gum aqueous solution using a 1% aqueous solution of tamarind gum as the outer phase and salad oil as the inner phase using a granulation and dropping device combining two nozzles with an inner diameter of 6 mm and an inner diameter of 0.5 mm. Create a droplet and add it to the sorbitol
Drop it into a 25% aqueous solution and let it stay at room temperature for 5 minutes, then take it out and wash it lightly with water to make an outer diameter of about 6.6
Granules of mm were obtained.

Example 13 In place of the 5% citric acid solution used in Example 10,
% citric acid ester solution at 20°C.
Particles with an outer diameter of about 6.5 mm were obtained in the same manner as in Example 10, except that the treatment was carried out for 15 minutes.

[Brief explanation of the drawing]

In the accompanying drawings, FIG. 1 is a sectional view showing the structure of an artificial fish roe (see Examples 1 and 8), which is one embodiment of the present invention, and FIG. 2 is a sectional view of an artificial fish roe, which is another embodiment of the present invention. (See Examples 2 to 7 and 9). a...interior layer, b...external layer, b'...external layer,
b″...Inner layer of the outer layer, c...Additional outer layer, c′...Additional outer layer of the outer layer, c″...Inner layer of the additional outer layer.

Claims (1)

[Claims] 1. A droplet consisting of a water-insoluble internal phase and an edible sol substance in which the substance of the internal phase is immiscible and which can be chemically gelled is brought into contact with an aqueous solution of a chemical gelling agent to form the droplet. Characterized by forming a granular gel film on the outer layer of the droplet, the degree of gelation gradually decreases from the outer layer of the outer phase to the inner layer of the outer phase, and the inner layer of the outer phase and the entire inner phase are a fluid heterogeneous sol. A method for producing artificial fish eggs in the state.