JPS63192352A - Production of fluid food of capsule type - Google Patents

Abstract

PURPOSE:To obtain the titled food of a desired shape without causing denaturation of food and deterioration of taste, by coating a frozen material of a fluid food with a solution containing a Ca component, refreezing the coated material and bringing the refrozen material into contact with an aqueous solution of an alginate to form a film of calcium alginate on the surface of the food. CONSTITUTION:A fluid food raw material such as soybean milk, fruit juice, etc., is frozen into a desired shape. Then the frozen material is coated with a solution containing a Ca component such as a solution obtained by dissolving calcium chloride in the food raw material and the coated material is immediately frozen. Successively the frozen material is brought into contact with an aqueous solution of an alginate so that an insoluble film of calcium alginate is formed on the surface and optionally the frozen material is thawed to give the aimed food.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for manufacturing capsules into fluid food products.

[Prior Art] Bonbon confectionery with a sugar shell has been known for a long time as a so-called capsule food in which a water-soluble or oil-based liquid food is coated with a film, and in recent years microcapsule-type food with a shell made of gelatin has been known. Food products and artificial fish eggs are commercially available. Edible gelatin, pectin, carrageenan, or alginic acid are used as shell materials, but calcium salts of pectin and alginic acid form water-insoluble gels for encapsulating water-soluble liquid foods. Many manufacturing methods using this have been reported.

To coat a water-soluble liquid food with a film of pectin or calcium alginate, there is a method in which the liquid food is given shape retention in advance by some method, and then the surrounding area is coated with an insoluble film of pectin or calcium alginate. has been adopted. For example, in Japanese Patent Publication No. 46-17941, carrageenan is first added to a liquid food, molded into a suitable shape, and then covered with alginic acid, and then calcium is added to form a film or shell as insoluble calcium alginate. The capsule contents are then heated to return them to liquid form.

Furthermore, in Japanese Patent Publication No. 61-29701, a liquid food containing calcium is first frozen and then molded, and then immersed in a sodium alginate aqueous solution, whereby the calcium added in advance reacts with the alginic acid on the surface. A method of forming a calcium alginate film has been reported.

Other methods include adding sodium alginate to food in advance and dropping it into a calcium aqueous solution, or conversely, adding sodium alginate to food in advance and dropping it into an aqueous calcium solution.
The method of dropping S into an aqueous sodium alginate solution is known as a method for producing small capsule-shaped foods (dropping method).

[Problems to be Solved by the Invention] However, in the above-mentioned dropping method, the food raw material is dropped as a liquid, so the shape of the capsule-shaped food obtained by this method is limited to small particles, and the size also varies. There are limitations, and it is difficult to obtain a product with a desired shape.

In addition, in the method (Japanese Patent Publication No. 17941/1983) in which the above food raw materials are once gelled, a capsule film is formed, and the capsule contents are returned to a liquid state by heat treatment (Japanese Patent Publication No. 46-17941), high protein content such as coagulation-denatured starch is produced by heating. It could not be applied to food.

Furthermore, in the method of forming a capsule film after molding food materials by freezing (Japanese Patent Publication No. 61-29701), it is necessary to incorporate calcium salts into the food materials in advance, so foods that are denatured by calcium, For example, it was difficult to apply it to liquid soybean protein foods such as soybean milk palm gooike.

[Means for Solving the Problems] The present invention has been made to solve the above-mentioned problems, and allows the shape of the product to be adjusted appropriately and prevents denaturation of foods such as tampan denaturation. The purpose of the present invention is to provide a method for producing a capsule-type liquid food that does not require the use of a capsule-type liquid food product.

That is, the gist of the present invention is to freeze a fluid food at room temperature into a desired shape, coat the frozen product with a solution containing a calcium component, freeze it again, and then contact it with an alginate aqueous solution. This is a method for producing turnip-shaped liquid food, which is characterized by avoiding the formation of a calcium alginate film on the surface of the food.

The present invention will be explained in detail below.

Food raw materials used in the present invention include beverages such as soy milk, coffee, and fruit juices, and seasonings such as soy sauce and sauces, and may be any fluid food that is liquid or paste-like at room temperature.

The food raw material is filled into a freezing container of a desired shape and rapidly frozen using a liquefied gas such as a low-temperature liquefied inert gas, liquid air, liquefied carbon dioxide, or liquid nitrogen.

The obtained frozen product is referred to as the core frozen part. Next, the surface of the frozen portion of the core is sufficiently coated with a solution containing a calcium component, usually by dipping, coating or spraying, and then quickly frozen again with a liquefied substance such as an inert gas.

The above-mentioned solution containing a calcium component is obtained by dissolving a calcium salt, such as calcium lactate, calcium chloride, calcium phosphate, etc., in the same food raw material as the frozen core in an amount of less than iomn% as calcium. However, in the case of a food that is greatly affected by calcium, a solution in which a similar calcium salt is dissolved in a food different from that of the frozen core part, such as agar or geladin solution, may be used.

The frozen product obtained by the above process has a double structure consisting of a core frozen part to which no calcium component is added and a surface frozen part containing a calcium component. Next, an alginate aqueous solution is brought into contact with the frozen material having a double structure by a conventional method such as dipping, coating, or spraying to form an insoluble film of calcium alginate on the surface, and then taken out and excess alginate aqueous solution is removed. By thawing at room temperature, a capsule-type liquid food is obtained.

The concentration of the alginate aqueous solution is preferably about 0.5 to 2.0% by weight, and various proteins, six ingredients, sugars, etc. can be added as necessary.

The alginate used here is a salt of alginic acid and an alkali metal, magnesium, ammonia, or an organic base. In particular, considering edible safety, it is preferable to use sodium alginate or propylene glycol alginate. . When these aqueous solutions come into contact with calcium ions, they turn into calcium alginate, form an insoluble gel, and function as a capsule film.

It is sufficient to immerse the frozen product in the alginate aqueous solution for about 5 minutes.

Furthermore, by appropriately adjusting the immersion time and the concentration of the alginate aqueous solution, the capsule film thickness of calcium alginate can be adjusted as appropriate.

[Examples] Example 1 A hemispherical container with a diameter of about 30 x is filled with soybean oil, and liquefied carbon dioxide gas is sprayed onto the container to quickly freeze it. The obtained frozen soybean oil becomes a frozen product that contains substantially no calcium other than what the soybean oil itself originally contains, and this is referred to as core frozen soybean oil.

This was immersed in a 1% calcium chloride solution cooled to near 0°C, and the surface was coated with the calcium chloride solution.
Immediately take it out and freeze it again in liquefied carbon dioxide. The frozen product obtained in this way becomes a hemispherical frozen soy sauce that contains calcium ions only in the surface layer and substantially no calcium ions in the core. This is immersed in a 1% sodium alginate aqueous solution for 5 minutes to form a capsule film of insoluble calcium alginate on the surface, and then the excess sodium alginate is removed by washing with water and thawed at room temperature to obtain capsule-shaped soy sauce.

Example 2 Commercially available soy milk was placed in the same container as in Example 1 and quickly frozen with liquefied carbon dioxide to obtain a hemispherical frozen product with a diameter of about 30 mm. Apart from this, 100g of soy milk contains 0.3 calcium chloride.
g was added, the mixture was thoroughly mixed, the frozen product was added thereto, and the frozen product was immediately taken out and frozen with liquefied carbon dioxide gas to prepare hemispherical frozen soymilk. This was immersed in a 1% sodium alginate aqueous solution for 5 minutes to form a film, and then washed with water to obtain coated soymilk. When I thawed this at room temperature and ate it, it tasted similar to unprocessed soy milk.

Example 3 Commercially available soy milk was placed in the same container as in Example 1 and quickly frozen with liquefied carbon dioxide to obtain a hemispherical frozen product with a diameter of about 30111 ffl. Separately, 0.3 g of calcium chloride was dissolved in 100 ml of commercially available milk and cooled to around 0° C., and the above-mentioned frozen product was put therein, immediately taken out, and frozen again with liquefied carbon dioxide gas. The obtained frozen product was a two-tIf eM frozen product with a core portion of soymilk containing substantially no calcium and a surface layer of milk containing calcium. This frozen product was immersed in a 1% sodium alginate aqueous solution for 5 minutes to form a film, and then washed with water to obtain capsule-shaped soymilk. When this was thawed at room temperature and eaten, it tasted similar to unprocessed soy milk.

The above embodiment shows one embodiment of the present invention and is not limited thereto.

[Effects] As is clear from the above description, according to the present invention, liquid or paste-like fluid foods can be processed at room temperature without causing food denaturation such as protein denaturation, and with the original texture and flavor of the food. It is possible to obtain a capsule-type fluid food in the desired shape without damaging the product.

Claims (1)

[Claims] Freeze a food that is fluid at room temperature into a desired shape, and
A method for producing a capsule-type fluid food, which comprises coating the food with a solution containing a calcium component, freezing it again, and then contacting it with an alginate aqueous solution to form a film of calcium alginate on the surface of the food.