WO2014192566A1

WO2014192566A1 - Fish egg-shaped capsule, manufacturing method therefor and manufacturing device therefor

Info

Publication number: WO2014192566A1
Application number: PCT/JP2014/063131
Authority: WO
Inventors: 響堤
Original assignee: 三粧化研株式会社
Priority date: 2013-05-26
Filing date: 2014-05-18
Publication date: 2014-12-04
Also published as: JPWO2014192566A1; JP6472747B2

Abstract

The purpose of the present invention is to provide a fish egg-shaped capsule (and manufacturing method and manufacturing device therefor), which does not coagulate or solidify in a hard lump when stored in a freezer or when removed from said freezer (consequently, forming separate grains easily by simply touching with a spoon) and which has low syneresis (in other words, a small amount of dripping). A fish egg-shaped alginate polyvalent metal salt capsule obtained from a glycerin-enriched capsule (C) having a hybrid region structure, wherein the region toward the inside of the capsule is formed as a glycerin-poor region (C1) that does not have glycerin or in which the proportion of glycerin is low and the region toward the outside of the capsule is formed as a glycerin-rich region (C2) in which the proportion of glycerin is high.

Description

Fish egg capsule body, method for producing the capsule body

The present invention relates to an alginate polyvalent metal salt capsule having an egg-like appearance and feel such as salmon roe and caviar.
In more detail, the present invention can be used when stored in a freezer and when removed from the freezer, “it does not condense or consolidate into a hard lump state (thus, it can be easily separated by touching with a spoon. ) And “low water separation (ie, low drip)” fish egg capsule. In the present invention, the “state that does not condense or consolidate into a hard lump even when the temperature is lowered in the freezer” may be simply expressed as “non-freezing” or “not frozen”.
The present invention also relates to a method for manufacturing such a capsule body and an apparatus for manufacturing such a capsule body.

[Edible fish egg capsule]
Salmon roe in the narrow sense, and caviar narrowly in the narrow sense, caviar in the narrow sense. However, in this specification, “Ikura and caviar-like appearance, feel and texture (texture) are small and grainy. The “artificial fish egg” will be referred to as “fish egg-like capsule body”.

(Patent Document 1)
Many patent applications have been filed for edible fish-like capsules, and one representative one is JP-A-55-148072 (Patent Document 1).
This salmon-like artificial fish egg of Patent Document 1 is an edible particle composed of an encapsulated layer A and a coating layer B such as an alginate. The encapsulated layer A is a sol or gel, and the coating layer B has a moisture content. It is characterized by being a gel of 85 to 95%.

[Frozen (frozen) storage and thawing of alginate-based edible fish egg capsules]
There are also known documents that refer to freezing and thawing fish-like capsule bodies themselves.
The following Patent Documents 2 and 3 disclose the alginate-based edible fish egg-shaped capsule body regarding the water separation rate (drip rate) when the capsule body is frozen and then thawed.
As a precaution, the egg-like capsule bodies of Patent Documents 2 and 3 do not defreeze the capsule body, and freeze when the capsule body is stored frozen, but the amount of drip when thawing is small It is something that has been devised.

(Patent Document 2)
In Japanese Patent Application Laid-Open No. 9-201179 (Patent No. 3596965) (Patent Document 2), a fish egg-like food containing calcium alginate as a shell and enclosing an oily raw material and an aqueous raw material in its inner cavity is disclosed. An egg-like food characterized by a rate of 60-85% and being frozen is shown.
The reason why the moisture content of the film is 60 to 85% is that a drip amount is small even after thawing after freezing storage, and an egg-like food that is very similar in appearance and flavor to a salted product of natural salmon roe is obtained.
In addition, this patent document 2 does not mention the use of glycerin.
In Examples and Test Examples of

Patent Document

2, 1 kg of the obtained fish egg-like food is put in a freezer having a temperature of −40 ° C., −20 ° C., and −18 ° C. and frozen. The water separation amount (drip amount) when thawed after storage for months is shown. For example, Table 2 according to Test Example 1 shows that the amount of drip (89 to 130 g) when the moisture content of the film is set to 60 to 85% per kg of egg-like food is 90%. It is shown that it is less than the drip amount (158 to 280 g) at 95%. Table 3 according to Test Example 2 shows that the drip amount per kg of egg-like food is 93 to 150 g in the case where the appearance is “evaluated”.
As described above, the fish egg-like capsule body of Patent Document 2 does not defreeze the capsule body, and freezes when the capsule body is frozen, but is designed to reduce the amount of drip when thawing. Is taken.

(Patent Document 3)
According to claim 1 of JP-A-2004-215536 (Patent No. 4104464) (Patent Document 3), in a fish egg-like food having a calcium alginate film as an outer shell, a saccharide having 4 or more sugars in its lumen A fish egg-like food characterized by containing at least one of oligosaccharides, starch saccharified products, and reduced products thereof accounting for 60% or more of the above is shown.
The claim 3 shows that the fish egg-like food is frozen.
Examples 1 to 5 are rapidly frozen at −20 ° C., and there is a description that the effect of the invention is that there is very little water separation (drip) even after thawing.

[Frozen (frozen) storage and thawing of food containing edible capsules]
It is mentioned that frozen foods containing alginate-based egg-like capsule bodies are stored in a freezer and frozen, and the food taken out after freezing is easily thawed. The literature is also known.
The following Patent Document 4 discloses an alginate-based edible fish egg-shaped capsule body with respect to a water separation rate (drip rate) when the capsule body is frozen and then thawed.

(Patent Document 4)
Japanese Patent Application Laid-Open No. 2000-295982 (Patent Document 4) is characterized in that a frozen food contains capsules in which an edible substance having a melting point lower than that of the frozen food is coated with an edible film. Frozen foods with reduced thawing time are shown (not only capsules are stored frozen). The content of capsules in the frozen food is usually 0.01 to 50% by weight, preferably 0.05 to 10% by weight, based on the whole frozen food (paragraph 0011).
Production Example 1 in paragraph 0012 describes a capsule having a calcium alginate film formed thereon.
In paragraph 0010, when the frozen food of the present invention is heated in a microwave oven, microwaves are intensively absorbed by the core material in the liquefied capsule, so that heat conduction from the heated core material is performed. There is an explanation that heating of frozen food is promoted by rate and steam.

[Frozen food containing edible capsules containing antifreeze]
There is also known a document in which a liquid in an edible capsule is used as an antifreeze and a capsule containing such an antifreeze is contained in a frozen food.

(Patent Document 5)
-1-
Claim 1 of Japanese Patent Application Laid-Open No. 11-299463 (Patent Document 5) contains an antifreeze liquid coated with a coating substance (and / or an antifreeze liquid emulsified in a water-in-oil type). Frozen foods are shown.
The latter “antifreeze coated with a coating substance” is encapsulated with the coating substance as the outer skin and the antifreeze liquid as the core substance (Claim 3), and the capsule is contained in the frozen food (Claim). Item 7). As a precaution, when a capsule is used, a frozen food containing the capsule is an object of the present invention.
Here, the antifreeze liquid contains a solute that lowers the freezing point of the aqueous medium when dissolved in the aqueous medium (Claim 4). Examples of the solute include salt, sugar, glucose, fructose, starch syrup, isomerized sugar, Examples include trehalose, glycerin, sorbitol, maltitol, erythritol, and ethyl alcohol. (Note that no examples using glycerin as a solute are given.)
The above antifreeze is not frozen or has a freezing point of −5 ° C. or lower even if it is frozen (see paragraphs “0012” and “0025” of “Effects of the Invention”).
-2-
The composition of the encapsulated antifreeze in this document 5 is as follows, and the encapsulated antifreeze prepared in this way is used for the preparation of cream croquette.
In Examples 3 and 4 relating to encapsulation, Example 3 obtains a “microcapsule”, and Example 4 uses a triple concentric cylindrical nozzle to discharge antifreeze from the inner cylindrical tube to the outer cylinder. From the tube, pressurized air is sprayed into a gas cooled to 10 ° C. as a “jet flow” and encapsulated. Therefore, the capsules obtained are all “particulate microcapsules” in Examples 4 and 5.
ΔExample 3: 3 kg of maltitol (solid content 70%) + 2.94 kg of water + Na alginate 0.06 kg = 6 kg, and the freezing point of the antifreeze is unknown. (The percentage of maltitol is 35%.)
ΔExample 4: Maltitol (solid content 70%) 3 kg + water 3 kg = 6 kg, freezing point is unknown. (The percentage of maltitol is 35%.)

[Storage of alginate-based edible fish egg capsules in a freezer]
The following Patent Document 6 is a document that mentions the preservation of the egg-like capsule body itself in a freezer.

(Patent Document 6)
-1-
Japanese Patent Application Laid-Open No. 10-327834 (Patent No. 3238350) (Patent Document 6) relating to the application of the present applicant describes a water-soluble polymer a1, an oily substance a2 and a water-soluble substance at least partly of quince mucus. An edible pearl-like capsule having a structure in which the outer surface of a droplet a containing a polyvalent metal salt a3 is coated with a water-insoluble film of alginate b is shown. Examples 3 to 5 show examples in which glycerin is blended as described later.
In Patent Document 6, sodium chloride is used for the purpose of increasing the specific gravity of the dropping solution and suppressing rapid reaction between the water-soluble polyvalent metal salt and the alginate in the dropping solution (paragraph 0019). Has been used as a specific gravity adjuster (paragraph 0024).
In addition, in this patent document 6, the method of storing the obtained edible pearl-like capsules is merely handled in a container (paragraphs 0029, 0042, 0045, 0051).
-2-
The composition of droplets (sol) inside the alginate-based film in Examples 3 to 5 of Reference 6 is as follows (“part” is part by weight).
Example 3: 30.5 parts of a first liquid consisting of 25 parts of water, 0.5 parts of calcium chloride, 6 parts of quince mucilage, 5 parts of salt and 3 parts of glycerin, 60.5 parts of an oil-based second liquid To 100 parts of a viscous sol.
ΔExample 4: 67.6 parts of an oil-based second liquid in 32.4 parts of a first liquid consisting of 18 parts of water, 2 parts of calcium chloride, 0.4 part of quince mucilage, 2 parts of salt, and 10 parts of glycerin To 100 parts of a viscous sol.
Δ Example 5: 45.18 parts of a first liquid composed of 30 parts of water, 0.1 part of calcium chloride, 0.08 part of quince mucilage, 10 parts of sodium chloride and 5 parts of glycerin, and second oil 54. Add 82 parts to 100 parts of a viscous sol.
-3-
Here, the amount of water in 100 parts of the droplets is 25 parts, 18 parts, and 30 parts in the order of Examples 3, 4 and 5. The amount of glycerin in 100 parts of the droplets is 3 parts, 10 parts and 5 parts in the order of Examples 3, 4 and 5.

Japanese Patent Laid-Open No. 55-148072 Japanese Patent Laid-Open No. 9-201179 (Patent No. 3596965) JP 2004-215536 A (Patent No. 4104464) JP 2000-295982 A Japanese Patent Laid-Open No. 11-299463 JP 10-327834 A (Patent No. 3238350)

(Regarding Patent Documents 1 to 4)
-1-
The invention of Patent Document 1 is merely an example of a classic or typical fish-like edible capsule. In the invention of Patent Document 1, since the coating layer B is a gel having a water content of 85 to 95%, it is inevitable to freeze when stored frozen.
This is because Patent Document 2 described below freezes despite having a lower water content than Patent Document 1, and it is understood that the capsule of the invention of Patent Document 1 also freezes when stored frozen. Because it is done.
-2-
The inventions of Patent Documents 2 and 3 are not related to a non-freezing (non-freezing) capsule body, and are only devised so that the amount of drip is reduced during thawing, although it is frozen during freezing storage. That is, the fish egg-like food of Patent Document 2 has a moisture content of the film of 60 to 85% and is frozen. The egg-like food of Patent Document 3 is also used for freezing and preservation.
-3-
In the invention of Patent Document 4, the capsule contained in the frozen food has a melting point lower than that of the frozen food and thus contributes to shortening of the thawing time of the frozen food, but the capsule itself is also frozen.

(Regarding Patent Document 5)
Patent Document 5 provides a frozen food containing “an antifreeze emulsified in a water-in-oil type” or “an antifreeze coated with a coating substance”.
Here, the latter “antifreeze liquid coated with a film substance” is obtained by encapsulating a film substance as an outer skin and an antifreeze liquid as a core substance. However, the “encapsulated antifreeze liquid” referred to in Patent Document 5 is, as described in paragraphs 0020 and 0021 thereof, “micro capsule (powdered capsule)” or “inner cylindrical tube by a triple concentric cylindrical tube nozzle”. From the outer cylindrical tube and pressurized air from the outer cylindrical tube sprayed into a gas cooled to 10 ° C. as a “jet flow” and encapsulated.
Thus, the capsules described in Examples 4 and 5 of Patent Document 5 are all “microparticle capsules”, and “fish-like” having a particle size of several mm, such as salmon roe and caviar in the present invention. It is unrelated to the capsule body. Nowhere in Patent Document 5 is there any description suggesting that the object is fish-like.

(Regarding Patent Document 6)
Examples 3 to 5 of Patent Document 6 show examples of compositions containing 3 to 10% by weight of glycerin with respect to the composition of droplets inside the alginate film as described above. When an edible pearl-like capsule produced using this composition is stored frozen in a freezer, the capsule body taken out from the freezer may be frozen, and the water separation amount when the frozen capsule body is thawed There was a tendency for (drip amount) to be large. In addition, the capsule body taken out of the freezer is hardened in a lump and cannot be broken with a spoon (water in the room is often frozen on the surface of the capsule body when it is taken out), forcibly breaking it down. The individual capsule bodies themselves sometimes collapsed.
Since the capsule body like patent document 6 is often eaten as a side meal in the form of adding spices such as chili oil, the above trouble greatly impairs the commercial value of the capsule body.

(Object of invention)
Under such circumstances, the present invention solves alginate-based capsule bodies (especially edible capsule bodies) having an egg-like appearance and feel such as salmon roe and caviar in the prior art. possible to solve the Enaka' was above-described problems, i.e., when stored in a freezer and when taken out from the freezer, without having to condense or solidify in a state of "hard lumps (hence a spoon The object of the present invention is to provide a fish egg-like capsule body which can be easily separated by touching) and which has a low water separation (that is, a small amount of drip).
Moreover, it aims at providing the method of manufacturing such a capsule body, and providing the apparatus which manufactures such a capsule body.

(Fish egg capsule body)
The egg-like capsule body of the present invention is
Alginate polyvalent metal salt-based fish egg-shaped capsule body,
The hybrid region formed in the poor glycerin region (C1) in which the inner side region does not have glycerin or in which the glycerin concentration is low and the epidermal side region is formed in the rich glycerin region (C2) in which the glycerin concentration is large Consisting of a glycerinized capsule body (C) having a structure;
It is characterized by.

(Manufacturing method of fish-like capsule body)
The method for producing the egg-like capsule body of the present invention comprises:
A method for producing an alginic acid polyvalent metal salt fish egg capsule,
Performing a glycerin permeation operation for infiltrating the egg-like raw capsule body (c) with glycerin or a solution containing glycerin from the outside of the original capsule body (c),
By the glycerin permeation operation, the region on the inner side of the capsule body is formed in the poor glycerin region (C1) that does not have glycerin or the concentration of glycerin is low, and the region on the epidermis side of the capsule body has a glycerin concentration. Becoming a glycerinized capsule (C) having a hybrid region structure formed in a large glycerin region (C2);
It is characterized by.

(Equipment for producing egg-like capsules)
The apparatus for producing a fish egg capsule of the present invention comprises:
"Drip means" for dropping a drop containing a water-soluble polymer and a water-soluble polyvalent metal salt into droplets,
"Original capsule body forming means" containing the reaction liquid for receiving the dripping liquid and forming the original capsule body (c) by forming a film on the surface side of the dripping liquid, and
“Glycerin permeation means” for allowing glycerin to permeate the region on the epidermis side of the original capsule body (c) by bringing the original capsule body (c) taken out of the original capsule body forming means into contact with the glycerin-containing permeation liquid. ,
Comprising
It is characterized by.

(Uniqueness of the present invention)
The fish egg-like capsule body of the present invention is “a egg-like capsule body of an alginate polyvalent metal salt system” in common with the conventional methods disclosed in Patent Documents 1 to 6.
However, as in the present invention, the egg-like capsule body has a special hybrid region (hybrid region) structure as described above, that is, “the inner region of the capsule body does not have glycerin or glycerin Regarding the fact that the region on the epidermis side has a hybrid region structure formed in the rich glycerin region (C2) having a high concentration of glycerin, formed in the poor glycerin region (C1) having a low concentration, There is no disclosure.
Since the prior art does not disclose the object of the present invention having such a hybrid region structure, the manufacturing method of the present invention and the manufacturing apparatus of the present invention as described above for manufacturing such an object. Also, there is no disclosure in the prior art.

(Properties of the egg-like capsule body of the present invention)
-1-
Since the fish egg-like capsule body of the present invention has a unique hybrid region structure as described above, it has the following excellent properties.
A: When the fish egg-shaped capsule body is stored in a freezer having an internal temperature of, for example, about −20 ° C. to −30 ° C., it does not condense or solidify into a hard lump state.
A: Even if the fish-like capsule body is taken out from the freezer, it does not stick to each other due to the adhesion of moisture in the air and become a hard lump.
C: The capsules in the freezer and the capsules taken out of the freezer are in the form of individual granules, or even if they seem to be clumped, they can be individually touched with a spoon. So you can eat it as it is, and it is healthy and delicious in terms of taste.
D: And the capsule taken out from the freezer has a well-shaped granule, and there is no wrinkle or deformation, or even a slight wrinkle or deformation is not noticeable.
E: Moreover, the capsule body taken out of the freezer has a small amount of drip (water separation amount) as in the examples described later.
-2-
The fact that the fish egg-like capsule body of the present invention has the above-mentioned properties of a, i, and c means that the fish egg-like capsule body of the present invention is referred to as an “antifreeze capsule body” or “a capsule body that does not freeze”. It means that it can be expressed.

It is the top view which showed typically the state when the fish egg-shaped capsule body (glycerinized capsule body) (C) of this invention was pinched | interposed between two glass plates, and was crushed. It is the top view which showed typically the state when an original capsule body (c) is pinched and crushed between two glass plates.

Hereinafter, the present invention will be described in detail.

[Preparation of original capsule body (c)]
-1-
In the present invention, first, an egg-shaped raw capsule (c) in which at least the region on the epidermis side is present in the form of an alginate polyvalent metal salt is prepared.
Such an original capsule body (c) can be typically obtained by the first method or the second method described below. (Note that the solvent in the “aqueous solution” may contain alcohol in addition to water as the main solvent.)

-2-
The first method for obtaining the original capsule (c) is to use a water-soluble polyvalent calcium salt or the like in an aqueous solution containing a water-soluble salt of alginic acid (sodium salt or potassium salt) in a small volume such as a droplet. It is the method of making it contact with the aqueous solution of a metal salt.
In this first method, a film of an alginate polyvalent metal salt is first formed from the outer surface side of a “small volume of an aqueous solution containing a water-soluble salt of alginic acid (such as droplets)”, and the temperature, time, The thickness of the coating can be grown (increased) according to conditions such as concentration and stirring state.

-3-
In the second method of obtaining the original capsule (c), in contrast to the first method, an aqueous solution containing a water-soluble polyvalent metal salt (calcium salt or the like) is converted into a small-capacity body such as a droplet. In this state, it is brought into contact with an aqueous solution of a water-soluble salt of alginic acid (sodium salt or potassium salt).
In this second method, a film of an alginate polyvalent metal salt polymer is first formed on the outer surface side of a “small volume of an aqueous solution containing a water-soluble polyvalent metal salt (droplets, etc.)” The thickness of the film can be grown (increased) according to conditions such as time, concentration, and stirring state.

-4-
In addition, as water-soluble polyvalent metal salt in said 1st method and 2nd method, water-soluble calcium salts, such as calcium chloride, calcium lactate, and calcium acetate; Water-soluble zinc salts, such as zinc acetate and zinc lactate; Etc. are exemplified. Depending on the application, water-soluble barium salts such as barium chloride, barium acetate, barium lactate, and barium gluconate can be used.

-5
In the raw capsule body (c), various kinds of aqueous solutions containing the water-soluble salt of alginic acid in the first method and aqueous solutions containing the water-soluble polyvalent metal salt in the second method are used. Various other ingredients can be included.
Examples of such other ingredients are various water-soluble polymers (maltello seed mucilage, pectin, galactomannan, tamarind seed gum, gum arabic, tragand gum, caraya gum, carrageenan, agar, xanthan gum, curdlan, pullulan, gluco Mannan, gelatin, etc.), vitamins, various amino acids, various organic acids, isolates from natural animals and plants, powdered foods, oleaginous substances (oils, etc.), food flavors, proteins, carbohydrates, fibers, coloring agents (Pigments, etc.), thickeners, preservatives (preservatives), colorants, fillers (titanium oxide, barium sulfate, calcium carbonate, etc.), spices (ra oil, etc.), seasonings, salt, minerals, pH adjusters, Specific gravity adjusting agent.

-6-
Comparing the first method and the second method, it can be said that the first method is more general because the formation of the original capsule body (c) can be stably achieved.

[Production method of fish-like capsule]
(Operation of penetration of glycerin into the original capsule body (c))
-1-
When producing a fish-like capsule according to the present invention, the fish-like raw capsule (c) obtained as described above (that is, at least the region on the epidermis side is in the form of a polyvalent metal alginate. For the existing egg-like raw capsule body (c)), a “glycerin permeation operation” is performed in which a glycerin or a solution containing glycerin penetrates from the outside of the original capsule body (c).

-2-
The penetration of glycerin in this osmosis operation step can be performed using pure glycerin (or concentrated glycerin having a concentration close to pure glycerin), but in order to improve the permeability, for example, glycerin having a concentration of 10 to 98% by weight. It is preferable to use an aqueous solution. The glycerin aqueous solution can be added with an electrolyte such as salt to improve antifreeze, or can be used in combination with a solvent other than water such as alcohol to improve antifreeze.

-3-
The above glycerin permeation operation for the original capsule body (c)
(A) Penetration operation by normal pressure impregnation,
(I) Pressure reduction infiltration operation,
(C) Pressure infiltration operation,
(D) Combination of decompression operation and pressurization operation,
(E) A combination of a decompression or pressurization operation and an operation for returning the decompression or pressurization state to normal pressure (decompression or decompression operation),
This can be achieved. Various pressure conditions can be set for depressurization or pressurization.
These permeation operations are preferably repeated not only once but also a plurality of times.
Further, as described below, it is also preferable to combine these permeation operations with a water reduction (dehydration) treatment operation of the original capsule body (c).

(Combination of osmosis operation and water reduction treatment)
-1-
In this case, it is preferable to perform water reduction treatment (that is, dehydration treatment) of the original capsule body (c) prior to the penetration of glycerin into the original capsule body (c) by the first or each osmosis operation. This is because the water reduction treatment improves the penetration rate of glycerin into the original capsule body (c) during the permeation operation and increases the penetration amount of glycerin at that time.
-2-
The water reduction treatment of the original capsule body (c) is performed, for example, by air drying, ventilation, air blowing, heat drying, reduced pressure (vacuum) drying, contact with a water-miscible solvent, or a combination of two or more of these operations. The In the dehydration operation step, it is also preferable that the original capsule body (c) is stirred or rocked.
-3-
An example of the above-mentioned “osmosis operation and water reduction treatment” is as follows.
“Infiltration of glycerin into original capsule body (c) by first reduced pressure infiltration operation” → “Return to normal pressure” → “Reduction of original capsule body (c) by water reduction treatment” → “Second reduced pressure infiltration operation Penetration of glycerin into the original capsule body (c) by ”→“ Return to normal pressure ”

(Acquisition of glycerinated capsule body (C))
-1-
The target glycerinized capsule (C) is obtained by the above glycerin permeation operation.
In this glycerin-encapsulated capsule (C), the region on the inner side of the capsule is formed in the poor glycerin region (C1) having no glycerin or having a low glycerin concentration, and the epidermis of the capsule The region on the side has a hybrid region structure formed in a glycerin-rich region (C2) having a high glycerin concentration.
-2-
The size of the glycerinized capsule (C) obtained as described above is not particularly limited, but the diameter is about 0.1 to 20 mm, usually about 0.5 to 10 mm, especially It is often about 1 to 8 mm.

[Equipment for producing egg-like capsule]
-0-
As an apparatus for producing the fish egg-like capsule body described above, typically, an apparatus provided with the following means is used.
-1-
“Drip means” for dropping a dropping liquid containing a water-soluble polymer and a water-soluble polyvalent metal salt into droplets.
Here, examples of the dropping means are a flexible tube and a dropping funnel, and an opening / closing cock or a pinch cock may be attached to them as necessary.
-2-
“Original capsule body forming means” which receives the above-mentioned dripping liquid and contains a reaction liquid for forming the original capsule body (c) by forming a film on the surface side of the dripping liquid.
Here, an example of the original capsule body forming means is a container or a tank with stirring means.
-3-
"Glycerin permeation means" for allowing glycerin to permeate the region on the epidermis side of the original capsule body (c) by bringing the original capsule body (c) taken out from the above-mentioned original capsule body forming means into contact with the glycerin-containing permeation solution .
Here, examples of the glycerin permeating means are containers and tanks equipped with a vacuum suction device and a pressurizing device.
-4-
“Water-reducing means” for performing water reduction (dehydration) treatment of the original capsule body (c) in order to promote the penetration of glycerin into the original capsule body (c).
Here, examples of the water reducing means include a dehydrator, a blower, and a dryer.

[Glycerin-rich capsule (C)]
-1-
The egg-like capsule body of the present invention obtained as described above,
Alginate polyvalent metal salt-based fish egg-shaped capsule body,
The hybrid region formed in the poor glycerin region (C1) in which the inner side region does not have glycerin or in which the glycerin concentration is low and the epidermal side region is formed in the rich glycerin region (C2) in which the glycerin concentration is large Consisting of a glycerinized capsule body (C) having a structure;
It is characterized by.
-2-
In this case, the ratio (g2 / g1) of the glycerin concentration (g2) in the rich glycerin region (C2) and the glycerin concentration (g1) in the poor glycerin region (C1) is, for example, 1.2 times or more, usually It is desirable to set it to 1.5 times or more, preferably 2 times or more, more preferably 2.5 times or more.

[Confirmation of hybrid region structure of glycerin-encapsulated capsule body (C) of the present invention]
-1-
Here, confirmation that the glycerin-encapsulated capsule body (C) of the present invention has the hybrid region structure as described above can be performed, for example, as follows.
A: First, in the production process of the glycerin-encapsulated capsule (C), a dye (for example, a red dye) is added to the system to obtain an original capsule (c) colored with the dye.
A: Then, the glycerin-containing penetrant is permeated into the original capsule body (c) colored with the dye as described above to obtain a glycerin-encapsulated capsule body (C).
C: The obtained glycerinized capsule (C) is colored (because the original original capsule (c) is colored with a dye), but if it is a spherical capsule, Apparently, the whole capsule body (C) appears to be colored.
-2-
Therefore, first, the colored original capsule body (c) described in the section “a” is sandwiched between two glass plates (cover glass; vertical and horizontal dimensions are 18 mm × 18 mm, thickness is 0.15 mm). Crush to flatten, and observe the crushed state with a magnifying glass or a low-power microscope.
The state at this time is as shown in FIG. 2, and it can be confirmed that the whole of the disk-shaped original capsule body (c) flattened is colored in the color of the dye.
-3-
Next, the colored glycerin-encapsulated capsule (C) described in the above section “I, U” is placed between two glass plates (cover glass; vertical and horizontal dimensions are 18 mm × 18 mm, thickness is 0.15 mm). Crush it so that it is flattened, and observe the crushed state with a magnifying glass or a low-power microscope.
The state at this time is as shown in FIG. 1, and in the disc-shaped glycerinized capsule body (C) crushed flat, a narrow annular region C2 (dotted circle) on the epidermis side (outer periphery) It is confirmed that the remaining area C1 is colored in the color of the dye.
From this, in the glycerin-encapsulated capsule body (C) of the present invention, the region on the inner side of the capsule body is formed in the poor glycerin region (C1) having no glycerin or a small proportion of glycerin, while the capsule It can be confirmed that the region on the epidermis side (outer peripheral edge) of the body has a hybrid region structure formed in the glycerin-rich region (C2) having a large proportion of glycerin.

[Presence or absence of freezing property of glycerin-encapsulated capsule body (C) of the present invention]
-1-
As described above, the glycerinized capsule body (C) of the present invention is formed in the glycerin-rich region (C2) in which the region on the epidermis side (outer peripheral edge) of the capsule body has a large proportion of glycerin. Even if stored in a freezer, it becomes difficult to freeze. Even if it looks like a block, it can be seen that it is not frozen because it becomes individual granularity just by lightly touching it with a spoon. Even when the capsule body (C) taken out from the freezer is left on a paper surface with good water absorption at room temperature, the water separation amount (drip amount) is small.
-2-
On the other hand, even if the above-mentioned original capsule body (c) uses an appropriate amount of glycerin at the time of production, it becomes easy to freeze when stored in a freezer.
When a large amount of glycerin is blended at the time of producing the original capsule body (c), the strength of the capsule itself is reduced, and it is difficult to maintain the capsule shape at the time of production or storage after production.

Next, the present invention will be further described with reference to examples and comparative examples.
In addition, the reason which mix | blended the red dye in preparation of an original capsule body (c) is an idea for making it visible that the below-mentioned glycerinized capsule body (C) has a special structure.

[Preparation of original capsule body (c)]
-1- (Preparation of dripping liquid)
A mixture of 0.6 parts by weight of quince viscous substance (water-soluble polymer), 40 parts by weight of chili oil (spicy) and a small amount of red dye in 1200 parts by weight of an aqueous solution of 0.8% by weight sodium alginate. Got ready.
The dropping liquid thus prepared was filled into a dropping funnel as an example of the dropping means (1).

-2- (Preparation of liquid)
A liquid receiver comprising a 1% by weight aqueous solution of calcium chloride was prepared and stored in a reaction container (an example of a raw capsule body forming means).

-3- (Encapsulation reaction)
While lightly stirring the liquid received in the reaction container, the liquid drop was dropped from the dropping funnel toward the liquid receiver. By continuing stirring in this state, encapsulation of the dropping liquid proceeded.
Next, the capsules formed in this way were scooped up and then poured into water for washing.

-4- (Acquisition of original capsule (c))
By the above operation, a light red original capsule (c) having a particle size of about 2 to 6 mm was obtained. At least the skin side (outer surface side) of the original capsule body (c) is a calcium alginate film.
The original capsule body (c) has a slight film residue when it is adhered to the skin and rubbed with a finger.
In the following, among the obtained original capsule body (c), those having a particle size of 3 to 4 mm were used after sieving.

[Preparation of Enriched Glycerinized Capsule (C)]
-0-
Using the original capsule body (c) having a particle diameter of 3 to 4 mm obtained above, the target glycerinized capsule body (C) was produced as follows.
-1-
First, the original capsule body (c) was spread on a water-absorbing paper and allowed to stand, thereby removing water on the surface of the original capsule body (c).
-2-
Next, a container containing an aqueous glycerin solution was prepared, and the original capsule body (c) prepared above was put into the aqueous glycerin solution and stirred gently. Thereby, the capsule for the next reduced pressure infiltration operation was prepared.
-3-
Subsequently, the operation of “reducing the pressure of the system and releasing the decompression after 3 hours and then stirring” was repeated a total of 3 times, and then the capsule body was taken out from the phase of the glycerin aqueous solution.
-4-
The specific structure of the glycerinized capsule body (C) thus obtained will be described below with different terms.
Further, the properties of the frozen processed product taken out after storing the glycerin-encapsulated capsule body (C) in the freezer will be described later in comparison with the properties of the original capsule body (c).

[Difference between the structure of the original capsule body (c) and the structure of the glycerinated capsule body (C)]
-1-
The original capsule body (c) has a translucent spherical shape. Since this original capsule body (c) is produced by blending a red dye, the whole is dyed red.
The red pearl-shaped original capsule body (c) is crushed so as to be flattened by sandwiching it between two glass plates, and even if the crushed state is observed with a loupe or a microscope, the whole is uniform. It can be confirmed that it is dyed red (see FIG. 2).

-2-
On the other hand, the glycerin-encapsulated capsule (C) has a semi-transparent spherical shape that is approximately the same size as the original capsule (c), and the entire appearance is light in appearance. Looks like it's dyed red.
However, this spherical glycerinized capsule (C) is crushed so as to be flattened by sandwiching it between two glass plates, and when the crushed state is observed with a magnifying glass or a microscope, a flattened circle is obtained. The region (C2) on the center side of the plate-like capsule body is dyed red, but it can be confirmed that the annular region (C1) on the outer peripheral edge (on the skin side) is almost colorless and transparent.

-3-
The above fact is obtained because the glycerin-encapsulated capsule (C) is obtained by infiltrating the original capsule (c) with a glycerin aqueous solution under reduced pressure, so that glycerin permeates only the region on the epidermis side of the capsule. Tells the story.
Then, as will be described below, it can be seen that the structure of the glycerinated capsule body (C) different from the original capsule body (c) has a great influence on the properties after storage in the freezer.

[Measurement test and analysis of water separation]
-1-
The following tests were performed on the two capsule bodies prepared above, namely, the original capsule body (c) and the glycerinized capsule body (C).
A: First, each capsule was allowed to stand for 48 hours or more in a freezer at −20 ° C.
B: After that, about 4 g of each capsule taken out from the freezer is placed on a paper with good water absorption ("Kimwipe Wiper S-200" manufactured by Crecia Co., Ltd.), and then the weight is weighed precisely. Then, it was naturally thawed by allowing to stand for 15 minutes.
C: As the thawing progressed, the water separation component was transferred to the water-absorbing paper and absorbed.
D: Next, each capsule body remaining on the paper surface of the water-absorbent paper was collected, and the weight of the water separation component transferred to the water-absorbent paper side was measured.

-2-
The results of the above test are shown in Tables 1 and 2 below.
Table 1 shows the test results for the “original capsule body (c)”.
Table 2 shows the test results for the “glycerin-encapsulated capsule (C)”.

(Difference in water separation rate)
From comparison between Table 1 and Table 2, the glycerin-encapsulated capsule body (C) of the present invention has a water separation rate of 15.9 points in terms of the number of points compared to the original capsule body (c). (25.1%-9.2%), it can be seen that the magnification was suppressed to about 1 / 2.7 (9.2% / 25.1%).

(Difference in apparent shape)
In addition, the difference between the original capsule body (c) and the glycerin-encapsulated capsule body (C) clearly appeared even in terms of the apparent shape.
That is, the glycerin-encapsulated capsule body (C) maintained a spherical shape after being taken out of the freezer and left standing, whereas the original capsule body (c) was taken out of the freezer and left to thaw, There was a dent that was not visible.

[State when removed from freezer]
(Condensation into a lump)
-1-
In general, not only natural fish eggs and artificial fish eggs, but once the eggs are frozen, adjacent eggs can be tightly agglomerated into a lump in the frozen state to separate them one by one. Can not.
It seems that the main cause of condensation at this time is that moisture in the air immediately attaches to the fish eggs and freezes when the door of the freezer is opened or closed or when the fish eggs are taken out of the freezer.

-2-
Therefore, the “original capsule body (c)” and the “glycerin-encapsulated capsule body (C)” prepared above are allowed to stand in a freezer at −20 ° C. for 48 hours or longer, and then each capsule body is removed from the freezer. I took it out and immediately touched it with a spoon (pressed the spoon).

-3-
The original capsule body (c) taken out from the freezer is solidified in a lump shape (hard block shape), and even if a spoon is pressed against the lump, the spoon does not enter the lump. It was.
Therefore, when the spoon was forced to break up the lump, the capsule particles themselves of the original capsule body (c) itself collapsed.

-4-
On the other hand, the glycerinized capsule body (C) taken out from the freezer was apparently in the form of a lump, but when the spoon was pressed against the lump, it was scattered into individual capsule grains with almost no resistance. Therefore, it was easy to scoop up.
At this time, it was separated into individual capsule grain units, and the capsule grains themselves did not collapse.

According to the present invention, the egg-like capsule body (C) obtained by infiltrating the glycerin aqueous solution into the inside of the egg-like raw capsule body (c) by a vacuum infiltration operation from the outside is a lump-like shape even when stored in a freezer. In addition, the egg-like capsule body (C) taken out of the freezer is easily separated into pieces by simply touching it with a spoon, so that it is extremely useful as an edible caviar-like food or luxury product.
Moreover, it can use suitably also for the use for not only food but non-food.

(C) ... Original capsule body (C) ... Enriched glycerinated fish egg capsule body (C1) ... Poor glycerin region (C2) ... Enriched glycerin region

Claims

Alginate polyvalent metal salt-based fish egg-shaped capsule body,
The hybrid region formed in the poor glycerin region (C1) in which the inner side region does not have glycerin or in which the glycerin concentration is low and the epidermal side region is formed in the rich glycerin region (C2) in which the glycerin concentration is large Consisting of a glycerinized capsule body (C) having a structure;
An egg-like capsule body characterized by
A method for producing an alginic acid polyvalent metal salt fish egg capsule,
Performing a glycerin permeation operation for infiltrating the egg-like raw capsule body (c) with glycerin or a solution containing glycerin from the outside of the original capsule body (c),
By the glycerin permeation operation, the region on the inner side of the capsule body is formed in the poor glycerin region (C1) that does not have glycerin or the concentration of glycerin is low, and the region on the epidermis side of the capsule body has a glycerin concentration. Becoming a glycerinized capsule (C) having a hybrid region structure formed in a large glycerin region (C2);
A method for producing an egg-like capsule body characterized by the above.
"Drip means" for dropping a drop containing a water-soluble polymer and a water-soluble polyvalent metal salt into droplets,
"Original capsule body forming means" containing the reaction liquid for receiving the dripping liquid and forming the original capsule body (c) by forming a film on the surface side of the dripping liquid, and
“Glycerin permeation means” for allowing glycerin to permeate the region on the epidermis side of the original capsule body (c) by bringing the original capsule body (c) taken out of the original capsule body forming means into contact with the glycerin-containing permeation liquid. ,
Comprising
An apparatus for producing a fish egg-like capsule body.