TW201914450A - Method of fabricating drop-shaped edible particles - Google Patents

Abstract

A method of fabricating drop-shaped edible particles is provided and includes steps of: performing a mixing step on an alginate of 0.8 to 1.1 parts by weight, a plant gum of 0.7 to 1.0 part by weight, and a solvent of 85 to 90 parts by weight at a temperature of 40 to 85 DEG C about 20 to 60 minutes, so as to form a first mixed liquid; performing an adding step, wherein a food composition of 8 to 12 parts by weight is added into the first mixed liquid to form a second mixed liquid; and performing a curing step, wherein the second mixed liquid is dispersed to form a plurality of liquid drops, and the liquid drops are added into a curing liquid of 180 to 220 parts by weight for 20 to 60 minutes, so as to form a plurality of drop-shaped edible particles.

Description

 Water droplet type edible granules  

The present invention relates to a method for producing edible pellets, and more particularly to a method for producing water droplet type edible pellets.

A number of fruit-related beverages have been developed, such as beverages that add a certain percentage of juice stocks or concentrates, or that are squeezed and collected by machine or artificial means to form fresh juices and the like. However, this drink has no fiber taste when eating fruit.

A manufacturer has proposed an edible granule that can be added to a drink to produce a fibrous mouthfeel when the fruit is eaten. However, the shape of the edible granules is round (or spherical), so although the edible granules produce a certain solid mouthfeel, they are significantly different from the fiber sensation when the fruit is actually eaten.

Therefore, it is necessary to provide a method for producing water-drop type edible granules, which produces water-drop type edible granules having a shape similar to a fruit granule to solve the problems of conventional techniques.

An object of the present invention is to provide a method for producing water-drop type edible granules which is subjected to a curing step using alginate, vegetable gum, a solvent and a food composition having a specific ratio range to form a plurality of water-drop type edible granules.

Another object of the present invention is to provide a water-drop type edible granule comprising a water droplet-like outer layer, and the outer layer has a closed space for accommodating a core comprising alginate, vegetable gum, solvent and food composition Things.

In order to achieve the above object, the present invention provides a method for producing water-drop type edible granules comprising the steps of: 0.8 to 1.1 parts by weight of an alginate, 0.7 to 1.0 part by weight of a vegetable gum, and 85 to 90 parts by weight. a solvent is subjected to a mixing step at 40 to 85 ° C for 20 to 60 minutes to form a gelled first mixture; an addition step is carried out, and 8 to 12 parts by weight of a food composition is added to the first mixture Liquid to form a second mixed liquid; and performing a curing step, dispersing the second mixed liquid into a plurality of liquid droplets and adding 180 to 220 parts by weight of a solidifying liquid for 20 to 60 minutes to make the liquid The droplets solidify to form a plurality of water droplet type edible particles.

In an embodiment of the present invention, in the mixing step, 0.8 to 1.1 parts by weight of the alginate, 0.7 to 1.0 part by weight of the vegetable gum, 85 to 90 parts by weight of the solvent, and 0.95 to 1.1 are used. A part by weight of the additive is subjected to the mixing step at 40 to 85 ° C for 20 to 60 minutes to form a gelled first mixture.

In an embodiment of the invention, the additive comprises at least one of a sweetener and a flavor.

In one embodiment of the invention, the alginate is a sodium alginate.

In an embodiment of the invention, the vegetable gum comprises at least one of locust bean gum and a mash.

In an embodiment of the invention, the food composition comprises at least one of a fruit capsule, a peel fiber, a fruit essential oil, and a fruit concentrate.

In an embodiment of the invention, the curing liquid is a calcium lactate solidifying solution or a calcium chloride solidifying liquid.

In an embodiment of the invention, in the curing step, the second mixture is dispersed into the droplets through a dropper and added to the solidifying solution.

In an embodiment of the present invention, the method further comprises a dipping step of immersing the water-dropping edible particles in an immersion liquid at 80 to 100 ° C for 5 to 90 seconds.

In an embodiment of the invention, the immersion liquid comprises at least one of a fruit juice and a liquid water.

According to another object of the present invention, a water droplet type edible granule comprising: an outer layer and a core is provided. The outer layer is in the shape of a drop and has a closed space. The core is disposed in the enclosed space, wherein the core comprises: 0.8 to 1.1 parts by weight of an alginate; 0.7 to 1.0 part by weight of a vegetable gum; 85 to 90 parts by weight of a solvent; and 8 to 12 parts by weight a food composition.

In an embodiment of the invention, the core further comprises from 0.95 to 1.1 parts by weight of an additive.

In an embodiment of the invention, the additive comprises at least one of a sweetener and a flavor.

In one embodiment of the invention, the alginate is a sodium alginate.

In an embodiment of the invention, the vegetable gum comprises at least one of locust bean gum and a mash.

In an embodiment of the invention, the food composition comprises at least one of a fruit capsule, a peel fiber, a fruit essential oil, and a fruit concentrate.

In an embodiment of the invention, the material of the outer layer comprises at least one of calcium lactate and calcium monochloride.

In one embodiment of the invention, the weight ratio of the alginate to the vegetable gum is between 1 and 1.5.

10‧‧‧ method

11‧‧‧Steps

12‧‧‧ steps

13‧‧‧Steps

20‧‧‧Drip-type edible granules

21‧‧‧ outer layer

22‧‧‧ core

211‧‧‧Enclosed space

30A‧‧‧Water Drop Food Granules

30B‧‧‧Drip-type edible granules

30C‧‧‧Food granules

30D‧‧‧Food Granules

30E‧‧‧Food granules

Fig. 1 is a flow chart showing a method for producing water-drop type edible granules according to an embodiment of the present invention.

Fig. 2 is a schematic cross-sectional view showing a water-drop type edible granule according to an embodiment of the present invention.

3A to 3E are schematic views of the water-drop type edible granules of Examples 1 to 2 and the edible granules of Comparative Examples 1 to 3.

The above and other objects, features and advantages of the present invention will become more <RTIgt; Furthermore, the directional terms mentioned in the present invention, such as upper, lower, top, bottom, front, rear, left, right, inner, outer, side, surrounding, central, horizontal, horizontal, vertical, longitudinal, axial, Radial, uppermost or lowermost, etc., only refer to the direction of the additional schema. Therefore, the directional terminology used is for the purpose of illustration and understanding of the invention.

Referring to Fig. 1, Fig. 1 is a schematic flow chart showing a method 10 for producing water-drop type edible granules according to an embodiment of the present invention. The method 10 for preparing the water-drop type edible granules mainly comprises the following steps 11 to 13: 0.8 to 1.1 parts by weight of an alginate, 0.7 to 1.0 part by weight of a vegetable gum, and 85 to 90 parts by weight of a solvent at 40 to Performing a mixing step at 85 ° C for 20 to 60 minutes to form a gelled first mixed liquid (step 11); performing an adding step of adding 8 to 12 parts by weight of a food composition to the first mixed liquid To form a second mixed liquid (step 12); and performing a curing step, dispersing the second mixed liquid into a plurality of liquid droplets and adding 180 to 220 parts by weight of a solidifying liquid for 20 to 60 minutes, so that The droplets solidify to form a plurality of water droplet type edible particles (step 13). The details of the implementation of the above steps and the principles thereof will be described in detail below.

The method 10 for preparing water-drop type edible granules according to an embodiment of the present invention is first carried out in step 11: 0.8 to 1.1 parts by weight of an alginate, 0.7 to 1.0 part by weight of a vegetable gum, and 85 to 90 parts by weight of a solvent. A mixing step is carried out at 40 to 85 ° C for 20 to 60 minutes to form a gelled first mixture. In this step 11, the alginate and the vegetable gum are mainly dispersed uniformly in the solvent. In one embodiment, the alginate may be a sodium alginate. In another embodiment, the vegetable gum may comprise at least one of locust bean gum and a mash. In yet another embodiment, the solvent can comprise liquid water. In still another embodiment, the mixing step is 0.8 to 1.1 parts by weight of the alginate, 0.7 to 1.0 part by weight of the vegetable gum, 85 to 90 parts by weight of the solvent, and 0.95 to 1.1 parts by weight of an additive. This mixing step is carried out at 40 to 85 ° C for 20 to 60 minutes to form a gelled first mixture. In yet another embodiment, the additive comprises at least one of a sweetener (eg, granulated sugar) and a flavor (eg, a fruit flavoring agent).

The method 10 for making the water-drop type edible granules according to an embodiment of the present invention is followed by the step 12: performing an adding step of adding 8 to 12 parts by weight of a food composition to the first mixed liquid to form a second mixed liquid. In this step 12, the food composition is mainly mixed into the gelled first mixed liquid. In one embodiment, each component of the second mixture (eg, the alginate, the vegetable gum, the solvent and the food composition) are uniformly mixed. In another embodiment, the food composition comprises at least one of a fruit capsule, a peel fiber, a fruit essential oil, and a fruit concentrate. In a specific example, a fruit having a dripping flesh (such as citrus, diced or lemon, etc.) may be selected as a source of extraction of the food composition.

The method for preparing the water-drop type edible granules according to an embodiment of the present invention is finally the step 13: performing a curing step, dispersing the second mixed liquid into a plurality of liquid droplets and adding 180 to 220 parts by weight of a solidifying liquid to 20 Up to 60 minutes to cure the droplets to form a plurality of water droplet type edible particles. In this step 13, the solidification liquid is mainly reacted with the droplets to solidify the droplets to form a plurality of water droplet type edible particles. In one embodiment, the curing liquid may be a calcium lactate solidifying solution or a calcium chloride solidifying liquid, for example, by dispersing the second mixed liquid into the liquid through a dropper (for example, the opening of the dropper is 0.5 to 1.5 cm in diameter). Drop and add to the solidified liquid.

In one embodiment, the method 10 for making the water-dropping edible granules of the present invention may comprise an impregnation step of immersing the water-dropping edible granules in an immersion liquid (for example, comprising a juice and a liquid water) at 80 to 100 ° C. At least one of the) is 5 to 90 seconds. In a specific example, for example, the fruit source of the food composition in the water-drop type edible granules is citrus, the immersion liquid may use citrus juice to further increase the edible flavor of the water-drop type edible granules. In another embodiment, the temperature used in the impregnation step is, for example, 81 ° C, 83 ° C, 85 ° C, 87 ° C, 89 ° C, 91 ° C, 92 ° C, 93 ° C, 95 ° C, 97 ° C or 99 ° C.

It is to be noted that the method 10 for making the water-drop type edible granules of the present invention is at least a mixture of specific compositions having a specific ratio to solidify the droplets to form the water-drop type edible granules. Since the shape of the water-drop type edible granules is similar to the shape of the fruit flesh, the user can obtain a mouthfeel similar to or the same as that of the fruit flesh when eating the water-drop type edible granules.

Referring to Fig. 2, Fig. 2 is a schematic cross-sectional view showing a water-drop type edible granule 20 according to an embodiment of the present invention. According to another object of the present invention, a water droplet type edible pellet 20 comprising an outer layer 21 and a core 22 is provided. The outer layer 21 has a teardrop shape and has a closed space 211. In an embodiment, the material of the outer layer 21 comprises at least one of calcium lactate and calcium chloride.

The core 22 of the water-dropping edible granule 20 is disposed in the closed space 211, wherein the core 22 comprises 0.8 to 1.1 parts by weight of an alginate, 0.7 to 1.0 part by weight of a vegetable gum, and 85 to 90 parts by weight of a A solvent, and 8 to 12 parts by weight of a food composition. In one embodiment, the alginate may be a sodium alginate. In another embodiment, the vegetable gum may comprise at least one of locust bean gum and a mash. In yet another embodiment, the solvent can comprise liquid water. In still another embodiment, the food composition comprises at least one of a fruit capsule, a pericarp fiber, a fruit essential oil, and a fruit concentrate. In yet another embodiment, the weight ratio of the alginate to the vegetable gum is between 1 and 1.5. In an embodiment, the core 22 may be partially filled in the enclosed space 211 (as shown in FIG. 2), or the core 22 may be completely filled in the closed space 211 (not shown).

In an embodiment, the core 22 may further comprise 0.95 to 1.1 parts by weight of an additive, for example, the additive comprises at least one of a sweetener (such as granulated sugar) and a flavor (such as a fruit flavoring agent).

It is to be noted that the water-drop type edible granule 20 may be made by the method 10 for producing water-drop type edible granules according to an embodiment of the present invention. In one embodiment, the material of the outer layer 21 of the water-dropping edible granules 20 obtained by the manufacturing method 10 may contain alginate, in addition to calcium lactate (and/or calcium chloride). At least one of vegetable gum, solvent and food composition.

Several examples and a plurality of comparative examples will be described below to demonstrate that the method 10 for producing water-drop type edible granules according to an embodiment of the present invention can surely produce water-drop type edible granules.

Example 1

First, 1 part by weight of sodium alginate, 0.8 part by weight of locust bean gum, 1 part by weight of sucrose, 0.05 part by weight of perfume, and 87.5 parts by weight of liquid water are subjected to a mixing step at 70 ° C for 10 minutes to form a coagulation. A first mixture of gelatinized. Thereafter, an addition step is carried out to add 10 parts by weight of the food composition (for example, extracted from orange) to the first mixture to form a second mixture. Next, a curing step is performed, the second mixture is dispersed into a plurality of droplets through a pipette, and 200 parts by weight of a calcium lactate solid solution (concentration: 2% by weight) is added for 30 minutes to solidify the droplets. Multiple water droplet type edible pellets. Finally, the water-drop type edible granules were immersed in an orange juice solution at 95 ° C for 60 seconds to complete the water-drop type edible granules 30A of Example 1 (as shown in Fig. 3A).

The manufacturing method of Example 2 and Comparative Examples 1 to 3 was substantially similar to that of Example 1, except that the amount ratio of sodium alginate and locust bean gum used was different. The amounts and ratios of sodium alginate and locust bean gum used in Examples 1 to 2 and Comparative Examples 1 to 3 are shown in Table 1 below. Further, the shapes of the water-drop type edible particles 30B of the second embodiment and the edible particles 30C, 30D and 30E of the comparative examples 1 to 3 can be referred to the drawings 3B, 3C, 3D and 3E.

As is apparent from the 3A to 3E drawings, the method 10 for producing water-drop type edible granules according to an embodiment of the present invention by a specific composition having a specific ratio can surely produce water-drop type edible granules. More specifically, in the range of the ratio (A/L) of sodium alginate (A) to locust bean gum (L) of from 1 to 1.5, water-drop type edible granules can be produced (for example, Examples 1 and 2) However, in the range of the range of 1 to 1.5, it is impossible to produce water-drop type edible particles (for example, Comparative Examples 1 to 3).

The present invention has been disclosed in its preferred embodiments, and is not intended to limit the invention, and the present invention may be modified and modified without departing from the spirit and scope of the invention. The scope of protection is subject to the definition of the scope of the patent application.

Claims (10)

 A method for preparing water-drop type edible granules, comprising the steps of: 0.8 to 1.1 parts by weight of an alginate, 0.7 to 1.0 part by weight of a vegetable gum, and 85 to 90 parts by weight of a solvent at 40 to 85 ° C a mixing step for 20 to 60 minutes to form a gelled first mixture; an additional step of adding 8 to 12 parts by weight of a food composition to the first mixture to form a second mixture; And performing a curing step, dispersing the second mixed liquid into a plurality of droplets and adding 180 to 220 parts by weight of a solidifying liquid for 20 to 60 minutes to solidify the droplets to form a plurality of water droplet type edible particles. .    The method for producing water-drop type edible granule according to claim 1, wherein in the mixing step, 0.8 to 1.1 parts by weight of the alginate, 0.7 to 1.0 part by weight of the vegetable gum, 85 to 90 parts by weight of the solvent and 0.95 to 1.1 parts by weight of an additive are subjected to the mixing step at 40 to 85 ° C for 20 to 60 minutes to form a gelled first mixture.    The method for producing water-drop type edible granules according to claim 2, wherein the additive comprises at least one of a sweetener and a flavor.    The method for producing water-drop type edible granules according to claim 1, wherein the sea alginate is sodium alginate.    The method for producing water-drop type edible granules according to claim 1, wherein the vegetable gum comprises at least one of locust bean gum and one mash.    The method for producing water-drop type edible granules according to claim 1, wherein the food composition comprises at least one of a fruit sac, a pericarp fiber, a fruit essential oil, and a fruit concentrate.    The method for producing water-drop type edible granules according to claim 1, wherein the solidifying liquid is a calcium lactate solidifying liquid or a calcium chloride solidifying liquid.    The method for producing water-drop type edible granules according to claim 1, wherein in the curing step, the second mixed liquid is dispersed into the liquid droplets through a dropper and added to the solidified liquid.    The method for producing water-drop type edible granules according to claim 1, further comprising a dipping step of immersing the water-dropping edible granules in an immersion liquid at 80 to 100 ° C for 5 to 90 seconds.    The method for producing water-drop type edible granules according to claim 9, wherein the immersion liquid comprises at least one of a fruit juice and a liquid water.